xiaoxl/recipe_data huggingface dataset:
Buttery and Flaky French Croissants


Ingredients:
wheat flour, fine salt, kala namak, granulated sugar, milk, margarine, milk

Directions:
With a mixer (or by hand], mix together the flour, salt, sugar, yeast and milk. Don’t let the yeast touch beforehand the sugar or salt.
·         Knead until the dough is well bounced and no longer sticks. If after having kneaded well you still feel the dough is wet or sticky, add a little flour (lightly]. You must knead well because this is what will give softness to your croissants.
·         Make a beautiful ball of the dough and leave it on a corner of your work surface while you prep the margarine. Later, when you marry the margarine and the dough, both should be at the same temperature.
·         Take a piece of parchment paper. Place your 300g (1.1 lb] of firm margarine in the center and beat/loosen it with your roller. Next, fold tightly the parchment paper into a squared envelope (leave space between the margarine and the 4 edges of the envelope because the margarine is about to be spread further]. With your roller, spread the margarine within the parchment envelope. Shape it into a square of homogenous thickness.
·         Make a (large] cross incision with a sharp knife on top of the ball of dough and open up the ball from its center outward. As you open up the ball, try to reform it into a square of dough and leave greater thickness in the center of the dough.
·         Lay the margarine square onto the dough square (the dough square should be larger] and close back up the dough square over the margarine square into an envelope with 4 flaps overlapping one another tightly.
·         With your roller, roll out the dough square lengthwise into a rectangle. Fold said rectangle tightly in 3 folds so as to reform a square of dough. Keep the top opening to the right.
·         Repeat previous step (i.e., roll out the dough square lengthwise into a rectangle, etc].
·         Wrap the square of dough into kitchen wrapping paper (to keep moisture] and refrigerate for 2 hours.
·         Take square of dough and unfold its 3 flaps into a 60cm*40cm (24 inches*16 inches] rectangle. Use roller to even out the shape if need be.
·         With a long knife, cut this rectangle into a series of 40cm*12cm (16 inches*5 inches] triangles. This should give you about 12 croissants.
·         Taking the 12cm (5 inch] side as your base, make a 1-inch incision in the middle of said base before rolling up the triangle dough from the base upward to its top. Do not crush the dough as you roll it up.
·         Arrange raw croissants onto a baking sheet before brushing them with the golding mixture (i.e., 3 table spoons of vegetable milk + 1 table spoon of agave syrup].
·         Let the croissants “push up” (i.e., grow] for an hour. The best is to let them sit in the closed oven at about 30 degrees Celsius (90° Fahrenheit].
·         After about an hour, brush again the croissants with the golding mixture while you preheat your oven at 180° Celsius (350° Fahrenheit].
·         When ready, bake your croissants at 180° Celsius (350° Fahrenheit] for 15-20 minutes, depending on the color.
Avocado Chicken Salad


Ingredients:
olive oil, fresh lime juice, kosher salt, fresh ground black pepper, chicken breasts, cilantro, salsa, avocado, tortilla chips

Directions:
"Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add chicken and cilantro; toss to combine. Gently fold in salsa and avocado. Serve with chips."
Sweet Country Cornbread


Ingredients:
milk, butter, egg, yellow cornmeal, all-purpose flour, sugar, baking powder, salt

Directions:
Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy]. Pour batter into pan.
Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Oven Fries
Category: side-dish
By Barbara Harris

These french fries are made in the oven.

Ingredients:
2 ½ pounds baking potatoes
1 teaspoon vegetable oil
1 tablespoon white sugar
1 teaspoon salt
1 pinch ground cayenne pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C).  Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries. In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper.  Spread on baking sheet in one layer. Bake for 30 minutes in the preheated oven, until potatoes are tender and browned.  Serve immediately.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 155.7
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 34.1 g
Sugars: 3.9 g
Dietary fiber: 3.3 g
Protein: 3.8 g
Sodium: 402.7 mg
Mediterranean Salad / Salade Nicoise


Ingredients:
tomatoes, lettuce, potatoes, green beans, canned tuna, anchovy fillets, eggs, black olives

Directions:
Boil the potatoes for 15 minutes or until ready, peel them and cut them in quarter. Boil the green beans for 15 to 20 minutes.
Wash, drain and separate the lettuce leaves. Cut the boiled eggs into quarters. Drain the anchovies and tuna. Quarter the tomatoes.
Season the tomatoes and beans with french dressing.
Season the lettuce leaves. Place them around a bowl.
Arrange the potatoes in the bottom of the bowl.
Decorate with the beans, tomatoes, tuna, anchovies. eggs, black olives.
Pour in the remaining french dressing. Sprinkle with herbs.
Meat and Pasta Soup


Ingredients:
lamb, pasta, carrots, tomato puree, salt, pepper, parsley, boiling water, olive oil

Directions:
Place the boned meat into a saucepan of boiling water and bring back to the boil. Cook for 2 hours so that the meat is tender and starting to come away from the bone. (If mince or left over meat is being used skip this step].
Once the meat is ready, remove from the heat and remove all the meat from the bone placing it back into the water and disgarding the bone. You will need about 2 litres of boiling water - disgard some if you have to much.
In a frying pan fry the onion for a couple of minutes. If you are using mince meat or left over meat then add the meat and continue to fry until the mince is browned.
Add the carrots, puree and 100ml of boiling water. Leave to simmer for 10 minutes.
Add the mixture into the water and meat saucepan, bring back to the boil and leave to simmer for 30 minutes. Season with salt, pepper, parsley and the dried vegetable stock.
Add the soup pasta and leave to simmer for a further 30 minutes.
Leave the soup to cool slightly, serving warm.
World's Best Polenta


Ingredients:
water, garlic cloves, bay leaves, salt, fresh ground pepper, polenta, unsalted butter, cheese

Directions:
Combine the water, milk, garlic, bay leaves, salt and pepper in a heavy saucepan and bring it to a boil.
Gradually whisk in the polenta.
Allow the polenta to come up to a boil, whisking intermittently.
Lower the heat to low and allow the polenta to cook, uncovered, for 30 - 45 minutes.
If the mixture starts to get too thick, add up to 1/2 cup of milk.
When the polenta is nice thick, smooth and creamy, add the butter and cheese and stir until melted.
Remove the polenta from the heat and allow to cool slightly.
Mean Green Smoothie


Ingredients:
green grape, kiwi, fresh mint leaves

Directions:
Add the spinach, grapes, tea, kiwi, mint and apples to the bowl of a blender.
Blend until smooth, adding water if needed to get the desired consistency. Drink with a straw.
Chocolate Chip Pumpkin Bread
Category: bread
By Star Pooley and KC

I make this recipe during the holidays. It is moist, and freezes well! I bake them in coffee cans, and wrap them in colored cellophane to give as gifts.

Ingredients:
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
⅔ cup water
4  eggs
3 ½ cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 ½ teaspoons salt
1 cup miniature semisweet chocolate chips
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs.  Beat until smooth.  Blend in flour, cinnamon, nutmeg, baking soda, and salt.  Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean.  Cool on wire racks before removing from cans or pans.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 3 loaves

Calories: 210.2
Fat: 9.4 g
Saturated fat: 2 g
Carbohydrates: 30.5 g
Sugars: 19.9 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 20.7 mg
Sodium: 204.1 mg
Olive Puffs
Category: appetizers-and-snacks
By Syd

These puff pastry-wrapped olives are our family's favorite holiday appetizer. We make them with a variety of olives - pimento stuffed green, plump kalamata, Provencal - just make sure they are pitted. We like to use strongly flavored olives; the flavor of canned ripe olives disappears in the puff pastry. You can make these ahead, and freeze; allow 30 minutes for the pastry to thaw before baking. Another advantage: the kids like to make them and eat them.

Ingredients:
24 each pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet. Bake for 20 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 230
Fat: 16.2 g
Saturated fat: 4 g
Carbohydrates: 18.3 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 3 g
Sodium: 265.5 mg
Orange and Olive Salad


Ingredients:
oranges, kalamata olives, lemon juice, ground cumin, chili powder, salt

Directions:
Cut the peel and pith from the oranges, then divide into segments (reserving any juice] leaving them whole or chopped as preferred.
In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
Serve chilled.
Iraqi Mung Beans and Rice - Mash M'tubuq


Ingredients:
rice, fresh dill, onion, salt, plain yogurt, molasses

Directions:
If using a rice cooker, measure the amount of water for the rice only.  Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line.  Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour.  You can check the rice and beans for doneness.
Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered".  Cover again and continue to steam.
When done, it can be served with plain yogurt or date syrup (dibbis].  I prefer nice tart yogurt.
Modified Green Stuff - Jello Salad


Ingredients:
boiling water, sugar-free lime gelatin, miniature marshmallow, crushed pineapple, nonfat cottage cheese

Directions:
Pour boiling water over gelatin & marshmallows.  Stir until marshmellows are mostly melted.  Add crushed pineapple.
Chill until partially congealed.  Fold in  cottage cheese.   Feel free to mix it a couple of times to get the consistency you want.   Mine had a tendency for the solution to separate, so I beat it pretty well at the end  with a wooden spoon.
Broiled Orange Roughy


Ingredients:
olive oil, Tabasco sauce, oregano, cayenne, thyme

Directions:
Stir oil and a bit of Tabasco together set aside.
Mix together bread crumbs with herbs set aside.
Brush olive oil mixture on filets.
Roll in breadcrumbs mixture.
Broil 4-5 inches from the heat for 10 minutes.
Flip it on the other side and broil another 4-10 minutes until fish flakes easily with a fork.
The broiling time depends on the thickness of the filet.
Domino Brownies


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, salt, white chocolate chips

Directions:
Heat oven to 350.
Spray a 13x9 baking pan with nonstick cooking spray.
In a large bowl beat sugar and butter together with an electric mixer.
Stir in melted chocolate; beat in eggs until well combined, then mix in flour and salt.
Add vanilla.
Scrape batter into prepared pan.
Bake until wooden pick inserted in center comes out clean, about 25 minutes.
Cut into rectangles measuring about 3 in long by 1 1/2 wide.
Place on wire rack to cool.
Add frosting lines; top with white chocolate chips to resemble domino patterns.
Strawberry Pizza


Ingredients:
Philadelphia Cream Cheese, sugar, Cool Whip Topping, strawberry

Directions:
Preheat over to 350°F.
Press dough firmly into greased 12-inch pizza pan.
Bake 20 minutes or until light golden brown.
Cool in pan on wire rack.
In a large bowl, beat cream cheese and sugar until well blended (I highly suggest using an electric mixer on high].
Gently stir in whip cream (I use a wooden spoon].
Spread cream cheese mixture over crust; top with strawberries. Serve immediately using a pizza cutter or cover and refrigerate until ready to serve.
As you see in the picture. I got creative with it. You can basically use any type of fruit, I am just fond of strawberries and blueberries.
Victor's Shrimp Fried Quinoa
Category: world-cuisine
By My4NonBlondes

My husband's two favorite things are shrimp and quinoa. One night I combined the two into a fantastic 20-minute dish that tastes like a very light but flavorful fried rice. The recipe will serve 4 to 6 as a side dish, or makes two big bowls if served as a main. You can add ginger, extra veggies, chicken, ham...the possibilities are endless!

Ingredients:
2 cups chicken broth
1 cup quinoa
1 tablespoon canola oil
1 bunch green onions, sliced
1 cup corn kernels
1 pound peeled and deveined shrimp
1 cup thawed frozen peas
1 tablespoon soy sauce, or to taste
1 teaspoon toasted sesame oil
½ cup chopped cilantro

Directions:
Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes. While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes. Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 368.8
Fat: 8.7 g
Saturated fat: 0.8 g
Carbohydrates: 45.1 g
Sugars: 4.8 g
Dietary fiber: 7.8 g
Protein: 28.7 g
Cholesterol: 172.6 mg
Sodium: 487.8 mg
Antipasto Salad Bowls


Ingredients:
iceberg lettuce, red onion, Spanish olives with pimento, tomatoes, English cucumber, deli ham, provolone cheese

Directions:
Crack the core of the head of letuce on the counter to loosen. Then remove the core and a few outer lettuce leaves.
Slightly loosen the outer leaves and wash under cold running water. Then gently peel away each whole lettuce leaf being careful not to tear them. I usually get at least 8 large leaves from 1 head of lettuce. Place the leaves on a very large serving platter.
~~~~~~~~TO ASSEMBLE~~~~~~~~~.
Place one slice of each of the deli items in the bottom of each lettuce leaf. This creates a barrier so that all of the marinated ingredients won't make the lettuce soggy, while stored in the fridge.
Then layer all the other ingredients on top of that, in any order you wish. Use about 3 pieces of each item, in each salad bowl. I just try to make it as colorful as possible by not putting similar colored ingredients too close to each other.
Then cover the platter with plactic wrap and refridgerate until ready to serve. When ready to serve make sure to pass the salad dressing to your guests, so they can sprinkle it on their salad.
I have made this salad 24 hours in advance. It keeps very well in the fridge.
Cheese Biscuits


Ingredients:
plain flour, baking powder, salt, cheddar cheese, parmesan cheese, butter, lemon juice

Directions:
Place the flour, baking powder, salt and chilli flakes into the bowl of a food processor. Add the cheeses and process just enough to combine. Add the butter and process until it looks crumbly. Add the lemon juice and work the mixture into a dough.
Turn the mixture out onto a floured board and work the dough into a ball. Divide the dough ball into two or three logs and wrap in cling film.
Place the logs into the fridge (or freezer if wanting to freeze for later use].
When ready to bake, preheat the oven to 150dg c  and bring logs bring to room temperature, cut log into 3mm rings. Spray a baking tray very lightly with baking spray and place rings onto baking tray and bake until golden brown.
Store in an airtight container to keep them crisp.
Parmesan Pecan Rolls


Ingredients:
garlic cloves, olive oil, pepper, pecans, parmesan cheese, parmesan cheese, fresh basil

Directions:
Cut rolls in half., Saute garlic in oil for a few minutes., Remove from heat and let cool., Add pepper, pecans and 1 cup cheese., Press the cut rolls into the mixture and heavily coat each one., Place on a sprayed baking sheet., Cover with plastic wrap and let rise until double in size., Remove wrap and bake at 350°F 12-15 minutes or until golden brown., Combine remaining cheese and basil and sprinkle over top of hot rolls.
Pesto Quesadillas


Ingredients:
tortillas, corn kernels, tomatoes, fresh spinach leaves, mozzarella cheese, pesto sauce

Directions:
Spread 2 teaspoons pesto on half of each tortilla.
On the other half sprinkle with mozzarella cheese.
Add 1/4 cup of corn, spinach, and tomatoes. Top with more cheese.
Fold and cook over medium-high heat for a couple minutes on each side, until the cheese is melted.
Enjoy!
Lemon-Glazed Blueberry Cupcakes
Category: desserts
By TerryWilson

Glazing these blueberry cupcakes as they bake gives them an interesting crunch!

Ingredients:
1 ½ cups white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
½ teaspoon vanilla extract
2 ¼ cups all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
1 cup blueberries
1 cup milk
1 cup powdered sugar
3 tablespoons water
2 teaspoons lemon juice
½ teaspoon lemon zest

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners. Place sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs and vanilla extract and beat until smooth. Sift 2 cups flour, baking powder, and salt together into another bowl. Toss blueberries with remaining flour. Beat flour mixture into the creamed butter and sugar on medium speed, alternating with milk, beating batter briefly after each addition. Fold in blueberries. Divide batter among the prepared muffin cups. Bake in the preheated oven until tops look dry, about 15 minutes. Whisk powdered sugar, water, lemon juice, and zest together to make a thick but spreadable glaze. Remove cupcakes from the oven and spread 1 tablespoon glaze over each. Return cupcakes to the oven and continue baking until golden brown, 8 to 10 minutes more. Remove from the pans and cool on wire racks.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 cupcakes

Calories: 160.5
Fat: 4.6 g
Saturated fat: 2.7 g
Carbohydrates: 28.3 g
Sugars: 18.8 g
Dietary fiber: 0.5 g
Protein: 2.2 g
Cholesterol: 26.5 mg
Sodium: 140.7 mg
Vegetable  Stew  from  Northern  India


Ingredients:
olive oil, onion, garlic cloves, ground cumin, ground coriander, ground cinnamon, cardamom, cayenne pepper, new potato, water, salt, chickpeas, crushed tomatoes, fresh cilantro, low-fat plain yogurt

Directions:
Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook until fragrant about 1 minute.
Add ground cumin, coriander, cinnamon, cardamom and cayenne. Cook stirring until fragrant, for about 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer.
Reduce heat to low and simmer partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender for about 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.
Nutrition Per serving: 264 Calories; 4 g Fat; 1 g Sat; 2 g Cholesterol; 51 g Carbohydrates; 9 g Protein; 10 g Fiber; 604 mg Sodium; 997 mg Potassium 3 Carbohydrate Serving Exchanges: 2 starch, 2 vegetable, 1 very lean meat.
Mediterranean Pasta


Ingredients:
linguine, bacon, boneless chicken breast, salt, diced tomatoes with juice, dried rosemary, feta cheese, pitted black olives, artichoke hearts

Directions:
Bring large pot of lightly salted water to a boil.
Add linguine and cook for 8 to 10 minutes or until al dente; drain.
Season chicken with salt.
Stir chicken with bacon in a large skillet or saucepan.
Add tomatoe and rosemary, simmer 20 minutes.
Stir in feta cheese, olives and artichoke hearts and cook until heated through.
Toss with fresh cooked pasta and serve warm.
Garnish with extra feta if desired.
Orange Kiss-Me Cupcakes


Ingredients:
butter, vanilla extract, cake flour, sugar, baking powder, salt, cream of tartar, powdered sugar

Directions:
Combine first 6 ingredients in a bowl; stir well and set aside.
Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
Add orange juice mixture; beat at low speed of an electric mixer until smooth.
Set aside.
Beat egg whites (at room temperature] and cream of tartar at high speed of an electric mixer until foamy.
Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
Gently stir 1/4 of egg white mixture into orange mixture.
Gently fold remaining egg white mixture into orange mixture.
Divide batter evenly among 12 paper lined muffin cups.
Bake at 350 degrees for 19 minutes or until lightly browned.
Remove from pan; let cool on a wire rack (set over a piece of wax paper].
Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice].
Spread thinly over the top of the cupcakes.
Mayonnaise Biscuits
Category: bread
By GEORGIEBRENT

This is a simple but tasty biscuit recipe. You don't taste the mayo, but it gives the biscuits a light and fluffy texture. For rolled and cut biscuits, use just enough milk to hold it together.

Ingredients:
2 cups self-rising flour
1 cup milk
6 tablespoons mayonnaise

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets. Bake for 12 minutes in the preheated oven, or until golden brown.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 1 dozen biscuits

Calories: 133.5
Fat: 6.1 g
Saturated fat: 1.1 g
Carbohydrates: 16.6 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 4.2 mg
Sodium: 312.1 mg