xiaoxl/recipe_data huggingface dataset:
Lemon Berry Tart


Ingredients:
graham cracker crumbs, butter, sugar, cinnamon, cardamom, red currant jelly, fresh blueberries, fresh blackberries, fresh raspberry

Directions:
Melt stick of butter in the microwave (20-30 seconds on high].
Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using] until it is well incorporated and looks like wet sand.
Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
Put the crust shell into the refrigerator to set up while you construct the fillings.
In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
Fold in the remaining cream mixture until combined, and set aside.
Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries], and place back in the fridge.
In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high].
Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
Spread berries over top of the custard mixture, pressing into place.
Wrap the tart in plastic wrap until ready to serve.
Air Fryer Salmon


Ingredients:
salmon fillets, salt, fresh ground pepper, lemon pepper, garlic powder, olive oil flavored cooking spray

Directions:
Spray your fillet with the olive oil.
Season with salt and pepper, and with your choice of seasoning a. I used lemon pepper and garlic powder, but any number of things would work. I actually intended to use smoked paprika, but couldn't find it. I used about 1/2 tsp of salt, I think, and lightly sprinkled on the rest.
Spray air fryer basket with oil. Place fillet in it. Cook at 390 deg. F. for 12 minutes. It should reach 145 deg F,  a little higher if you want it really well done.
Note: I used a single fillet. If you use two fillets, your cooking time will be less, maybe 8 minutes. The size of fryer might also affect timing,  mine is smaller.
Nutty Nutella Shredded Wheat


Ingredients:
butter, margarine, honey, brown sugar, cinnamon, chocolate chips, hot water, hazelnuts, coconut flakes, pecans, walnuts, raisins

Directions:
Preheat oven to 300* degrees.
Boil Nutella, butter, honey, brown sugar, cinnamon, chocolate chips (if using], and water for 5 minutes.
Put remaining ingredients in a bowl and pour the Nutella mixture over it, tossing to coat completely.
Spread in a thin layer on a greased sheet pan lined with foil.
Bake for 30 minutes or until caramelized.
Cool completely and break into bite size pieces.
Store inan airtight container.
Enjoy!
Amish Onion Patties


Ingredients:
flour, sugar, cornmeal, baking powder, salt, milk, onions

Directions:
Mix together the dry ingredients, then add the milk.
This should make a fairly thick batter.
Add the onions and mix thoroughly.
Drop the batter by spoonsful into hot oil about an inch deep.
When golden on one side (about 3-4 minutes], turn them and flatten them into patties.
Fry until golden on the second side (about 3-4 minutes].
Drain on paper towels.
Pumpkin-Cranberry Bars


Ingredients:
all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, pumpkin puree, unsalted butter, eggs, vanilla extract, dried cranberries, unsalted butter, powdered sugar, pure vanilla extract

Directions:
Preheat oven to 350 degrees F.
FOR THE BARS, in a large bowl, mix together first 7 ingredients.
Stir in pumpkin, butter, eggs & vanilla until well blended.
Stir in cranberries, then spread mixture into an ungreased 15"x10" jellyroll baking pan.
Bake 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool completely in pan on wire rack.
FOR THE FROSTING, melt 1/2 cup butter in a saucepan over medium heat, stirring often, until butter just starts to turn a golden color ~ DO NOT LET IT BURN!
Remove immediately from heat & pour into a bowl.
Let butter cool slightly, then stir in powdered sugar & vanilla.
Stir in enough orange juice to form a frosting consistency.
When pan of uncut pumpkin bars is cooled completely, frost & cut into bars.
Serve & enjoy & refrigerate leftovers.
Fruit Sunburst


Ingredients:
cantaloupes, watermelon, strawberries

Directions:
Cut both cantaloupes in half and remove the seed.
Take one cantaloupe half and place flat side down on a cutting board and remove skin with a sharp knife.  This will become the base.
Using a melon baller or mini ice cream scoop, make melon balls out of the watermelon and remaining 3 cantaloupe halves.
Cut stems from tops of strawberries.
Leaving 2 inches at the bottom, skewer 6 or 7 melon balls on each with alternating colors.
Cap the end of each skewer with a strawberry.
Stick the skewer into the peeled cantaloupe base.
Repeat until fruit is gone.
Chicken in Creamy Mushroom Sauce


Ingredients:
cornstarch, water, boneless skinless chicken breast, onion, garlic, salt, pepper, red bell pepper, dry white wine, chicken bouillon granule, reduced-fat sour cream, fresh chives, farfalle pasta

Directions:
Stir cornstarch into water; reserve.
Cut chicken into thin strips.
Coat large skillet with nonstick cooking spray; heat until hot.
Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender.
Stir in chicken and red pepper.
Cook about 4 minutes, stirring frequently, until chicken no longer is pink.
Stir in mushrooms, wine and bouillon granules.
Heat to boiling; reduce Cover and simmer 1 minute.
Stir in sour cream.
Stir cornstarch mixture into skillet.
Cook over medium-high heat about 2 minutes, stirring frequently, until thickened.
Sprinkle with chives.
Serve over pasta.
Fiesta Chicken * Ro-Tel


Ingredients:
flour, salt, pepper, boneless skinless chicken breast halves, Ro-tel Mexican festival tomatoes, green onions, ripe olives, yellow rice

Directions:
Combine first 3 ingredients., Roll chicken in flour mixture., Brown chicken in oil in large skillet over medium-high heat., Add tomatoes and next 2 ingredients., Heat to boiling., Reduce heat and simmer 20 minutes, or until sauce has thickened., Serve chicken mixture over yellow rice with toppings as desired.
Pumpkin-Pecan Braid


Ingredients:
canned pumpkin, brown sugar, cinnamon, ginger, nutmeg, egg, pecans, powdered sugar, milk, pecans

Directions:
Preheat oven to 350°F.
Spray cookie sheet with nonstick cooking spray.
Combine pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk in a medium bowl; blend well.
Stir in 1/2 cup pecans.
Unroll dough onto prepared cookie sheet; firmly press edges and perforations to seal.
Press to form 13 x 7-inch rectangle.
Spread filling in a 3 1/2 inch wide strip lengthwise down the center of the rectangle to within 1 inch of the ends.
With scissors or sharp knife, make cuts 1 inch aprt on long sides of dough rectangle just to the edge of the filling.
Fold strips at an angle across filling, overlapping ends and alternating from side to side.
Beat egg white in a small bowl until foamy; brush over dough.
Bake 20 to 30 minutes or until deep golden brown.
Immediately remove from cooking sheet to a serving platter.
Blend powdered sugar and enough milk to make drizzling consistency.
Drizzle over warm coffee cake.
Sprinkle with pecans.
Tuna Au Poivre (Tuna With Ground Black Pepper)


Ingredients:
fresh coarse ground black pepper, extra virgin olive oil, tuna steaks, salt, unsalted butter, shallot, dry red wine

Directions:
Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. (Use a bit more pepper if necessary.].
As they're dredged, add the steaks to the pan. Turn the heat to high. Cook about 2 minutes, then turn. Add salt and cook 1 more minute. Turn heat to low and remove tuna to an ovenproof plate. Place in oven.
Add half the butter to the pan, followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened.
By this time the tuna will be medium-rare (cut into one to make certain]. Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it.
Cornish Game Hens With Bacon and Cranberry Sauce


Ingredients:
salt, pepper, bacon, lemon juice, chicken bouillon cube, hot water, flour, water, whole berry cranberry sauce

Directions:
Preheat oven to 375 degrees F.
Season hens with salt and pepper.
Place, cut side down, in large shallow roasting pan.
Put 1/2 slice of bacon on each half hen.
Sprinkle with lemon juice.
Dissolve bouillon cube in the boiling water and add to the bottom of the pan.
Bake for 1 hour and 15 minutes or until juice runs clear when thigh is pierced with a fork.  Baste often with pan drippings.
When hens are done, remove to a serving platter.
Pour pan drippings into medium saucepan.
Blend flour into the drippings.
Cook over low heat, stirring constantly until browned.
Gradually add 1 cup of water.  Cook, stirring contanstly, until smooth and thickened.
Stir in cranberry sauce and mushrooms.
Add salt and pepper to taste.
Simmer 10 minutes and serve over the hens.
Serve with rice.
Oatmeal in a bowl


Ingredients:
old fashioned oats, salt, soymilk, milk, vanilla-flavored soymilk, cinnamon, brown sugar

Directions:
Combine oats, milks and salt in LARGE microwavable bowl., Microwave on high for 4 minutes., Let rest for two to four minutes., Stir in cinnamon and brown sugar., Dish into serving bowls., Serve with almonds sprinkled on top.
Fried Green Tomatoes


Ingredients:
green tomatoes, all-purpose flour, yellow cornmeal, salt, cracked black pepper, buttermilk

Directions:
Cut tomatoes into 1/4-inch-thick slices.
Combine flour, cornmeal, salt, garlic salt, red pepper and black pepper in pie plate or shallow bowl; mix well.
Pour buttermilk into second pie plate or shallow bowl.
Heat oil in large skillet over medium heat.
Meanwhile, dip tomato slices into buttermilk, coating both sides.
Immediately dredge slices in flour mixture; shake off excess flour mixture.
Cook tomato slices in hot oil 3 to 5 minutes per side.
Transfer to parchment paper or paper towels.
Serve immediately with pepper sauce, if desired.
Subway Vegetable "delite" Wrap (Copycat)


Ingredients:
whole wheat tortillas, lettuce, tomatoes, onion, pickles

Directions:
Spread the refried beans (if using] and sliced cheese onto the tortilla and microwave it for 30 seconds, or until melted.
Put the lettuce, tomato, onion, pickles, olives (if using] and any other vegetable that you want (such as peppers] on top of the cheese.
Drizzle with dressings.
Making sure that all the filling is in the centre of the tortilla, wrap it up carefully, tucking in all edges.
I hope my instructions are clear enough! :].
Mini Stuff Kachori


Ingredients:
black lentils, cumin seed, red chili powder, mango powder, garam masala, turmeric powder, green chili, salt, all-purpose flour

Directions:
Soak white urad daal for 2 hours. After 2 hours strain water and spread on a thick cotton cloth for 10 minutes, so that cloth can absorve water.
In a pan add  2 spoon oil. After heating up oil add cumin seeds, and all the spieces. Now add urad daal and mix all the spices. Roast the daal finely and add chopped green coriander. Our stuffing is ready. Let it cool.
In a bowl add refiend flour, 1/4 cup oil salt and make a dough with chilled water and make a dough. Just bind it. Don't mash it. Keep it aside for 20 minutes and cover it with a wet cloth.
After minutes make small balls and roll with rolling pin. Fill it with stuffing and close it with asides like we do while preparing stuff parathas. Keep aside and make rest of balls.
Now add oil in kadhai for frying. Heat the oil. Oil should not be excess in heat. Now add stuff balls in kadhai and fry them on low flame.
Let them a little bit cool for a crisp. Serve them with Chutney, Cold Drink, Juice or any other. You can serve them as breakfast with tea.
You can also store them for 15-20 days in an air-tight container.
Dad's Butter Raisin Tarts


Ingredients:
brown sugar, raisins, butter, egg, water, vanilla

Directions:
Combine all ingredients ,EXCEPT pastry and cook slowly for 7 minutes., Line muffin pans with pastry., Pour several spoonfuls in each tart., Bake at 400F degrees for 20- 25 minutes.
Mississippi Mud Pie I
Category: desserts
By MARBALET

Very easy and deliciously creamy!

Ingredients:
2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, softened
1 (12 ounce) container frozen whipped topping, thawed
¾ cup white sugar
8 ounces cream cheese, softened
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant butterscotch pudding mix
3 cups milk

Directions:
Thoroughly blend graham cracker crumbs, 1/4 cup sugar, and butter. Press firmly in bottom of 9x13 inch pan. Blend together half the whipped topping, 3/4 cup sugar, and softened cream cheese. Spread mixture on top of crust. Whip together the puddings and milk and spread on top of cream cheese mixture. Top with remaining whipped topping.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 - 9x13 inch pan

Calories: 440
Fat: 24.1 g
Saturated fat: 16.2 g
Carbohydrates: 52.5 g
Sugars: 42.2 g
Dietary fiber: 0.7 g
Protein: 5 g
Cholesterol: 46 mg
Sodium: 480.9 mg
Verduretta Pizza


Ingredients:
flour, water, salt, dry yeast, cherry tomatoes, bell peppers, eggplants, mozzarella cheese, ricotta salata, black pepper, basil, extra virgin olive oil

Directions:
Add two tablespoons of water to the yeast until it dissolves and set it to the side.
Dissolve the salt in the remaining water and mix it for one minute.
Start mixing flour with the salt water combination for three minutes, and then add the dissolved yeast and continue to mix, kneading the dough, for three minutes.
Let the dough rest in a container for three hours, covered, then roll into four balls of equal size; let rise for five hours covered with a wet towel or tight plastic wrap.
Put the oven on at the maximum temp (550F ideally] once reached the temp insert a pizza stone and let it saturated for al least one hour.
Chopped and pan fried the eggplant and the peppers in olive oil, once soft add the cherry tomatoes and let it cook for 5 min on medium high heat, adjust salt and pepper. Let them cool down at room temperature.
Spread the dough in a 12-inch pie, add the cooked vegetables. Extra virgin olive oil, basil and pepper. Cook for 2 min, add the mozzarella and cook for an extra 1min. Once out of the oven grate the ricotta salt and add basil.
Easy Ham and Noodles
Category: main-dish
By BOBKAT2000

Great for leftover ham. This is easy to make with ingredients you probably already have in the kitchen. Try adding peas or other vegetables, if desired.

Ingredients:
2 cups cooked egg noodles
1 cup cubed, cooked ham
½ cup cubed Cheddar cheese
1 (10.75 ounce) can  condensed cream of mushroom soup
½ (10.75 ounce) can  milk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well. Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 318.3
Fat: 15 g
Saturated fat: 6.3 g
Carbohydrates: 27.4 g
Sugars: 3.3 g
Dietary fiber: 1 g
Protein: 17.9 g
Cholesterol: 63.5 mg
Sodium: 1098.5 mg
Cristina's Chicken Pot Pie


Ingredients:
olive oil, unsalted butter, onion, all-purpose flour, chicken broth, potato, carrot, kosher salt, fresh ground black pepper, yellow cornmeal, all-purpose flour, sugar, salt, milk, egg, canola oil

Directions:
Preheat the oven to 400°.
Spray a 2-quart casserole with cooking spray or coat evenly with butter. In a large saucepan, heat the oil and butter and sauté the onion until tender but not brown. Stir in the flour until blended. Slowly stir in the stock, whisking well. Cook the mixture over medium heat until the chicken, peas, potatoes, carrots, salt, pepper and hot sauce is heated through. Turn into the prepared dish, spreading evenly.
To prepare the crust, stir together the cornmeal, flour, baking powder, sugar and salt. Stir in milk, egg and oil in a bowl. Do not overmix. Spoon the batter evenly over the filling. Bake until the top is golden brown, or for about 22 to 25 minutes. Cut into wedges to serve.
cristina ferrare.
French-Onion Chicken


Ingredients:
"boneless skinless chicken breasts"

Directions:
In a shallow bowl stir together dressing and hot sauce., In another bowl combine onion and cornflakes., In a 3 quart rectangular baking dish with a rack arrange chicken pieces., Brush with salad dressing mixture., Sprinkle with onion mixture, pressing onto chicken., Bake uncovered at 425 degrees for 35-40 min until chicken is done., Covering loosely the last 10 minutes if necessary.
Tempura Dipping Sauce
Category: side-dish
By CRIMSON667

The traditional Japanese dipping sauce for shrimp or vegetable tempura. This is the full-flavored version - unlike the thinner, watery, less robust sauce being served in some restaurants. Serve in small bowls at each setting. Optionally, provide grated fresh ginger and grated daikon to mix into sauce.

Ingredients:
1 cup water
1 tablespoon dashi granules
¼ cup mirin (Japanese sweet wine)
2 tablespoons soy sauce

Directions:
In a small saucepan, bring water to a boil. Stir in dashi, and cook for 2 minutes. Remove from heat, and stir in mirin and soy sauce.

Cook time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 37.9
Carbohydrates: 5.3 g
Sugars: 4.8 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Sodium: 452.8 mg
Strawberry Ice Cream


Ingredients:
fresh strawberries, sugar

Directions:
Wash and hull strawberries, then puree them.
In a small sauce pan combine cream and sugar, cook until sugar has dissolved.
Cool cream mixture and add strawberries.
Place cooled mixture in ice cream machine, and freeze according to manufacturer's directions.
Bar Blend Classic Caesar


Ingredients:
lime juice, vodka, Tabasco sauce, Worcestershire sauce, lemon slice, lime slice

Directions:
Place lime juice in saucer or small bowl.  Make sure top of glass will fit inside.
Place celery salt in saucer.
Dip glass in lime juice just to wet rim.  Dip rim into celery salt.
Fill glass with ice.  Add vodka, clamato, tabasco & worcestershire sauce.
Stir gently so as to not mar rim trim.
Trim glass with a slice of lemon and a slice of lime.  Pop in a hot pickled bean or hot pickled asparagus spear.
Honey Rosemary Peach Shortcakes #RSC


Ingredients:
sugar, unsalted butter, honey, fresh rosemary, ground cardamom, kosher salt, heavy cream, lemon zest, vanilla extract, sugar

Directions:
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the biscuits on the baking sheet and sprinkle each with sugar.  Bake the biscuits until golden brown, about 15 minutes. Cool the biscuits completely on a wire rack.
Increase the oven temperature to 400 degrees F. Mix the butter, honey, rosemary, cardamom and salt in a small bowl until combined.  Spoon the butter mixture into the cavities of each peach half.  Wrap two peach halves in a foil packet. Repeat with the remaining peach halves, two per foil packet. Place the packets on a sheet pan and bake until the peaches are softened and the butter is melted, about 20 minutes. Cool the peaches for 15 minutes.  Peel the skin of off each half.  Discard the skin.  Cut each half into four wedges and place in a medium bowl. Set aside to cool completely.
To make the whipped cream, beat the heavy cream, lemon zest, vanilla and sugar in an electric mixer fitted with a whisk attachment until soft peaks form.
To assemble the shortcakes, cut the biscuits in half horizontally.  Place each biscuit bottom in a bowl.  Top each bottom with peaches,  2 heaping tablespoons whipped cream and then cover each with a biscuit top. Spoon another dollop of whipped cream on each biscuit. Serve immediately.
Mush Sausage


Ingredients:
cornmeal, water, flour, sausage, sage, salt, parsley, chicken broth, water, pepper

Directions:
Mix cornmeal, water and flour and let stand.
Bring remaining ingredients to a boil.
Add cornmeal mixture.
Simmer 15 minutes.
Turn into 3 small loaf pans or 1 large loaf pan.
Store in refrigerator until ready to serve.
Fry slices of mush sausage in a buttered frying pan on each side until golden and crispy on the outside.
Twice Baked Potatoes Alfredo


Ingredients:
russet potatoes, alfredo sauce, garlic powder, black pepper, egg, cheddar cheese, mozzarella cheese, paprika

Directions:
Bake potatoes at 425° for 45 minutes to an hour or until tender., Slice in half lengthwise., Scoop out insides, leaving thin shell of potato., Mix potatoes with rest of ingredients until creamy., Pile mixture into potato shells., Sprinkle with paprika and bake, covered at 350° for 20 minutes., Uncover and bake for 10 minutes longer.
Steamed Eggs


Ingredients:
eggs, butter, water, salt, pepper, cheese

Directions:
Place oil or butter in skillet, and heat. Add eggs, and cook til whites are done the way you wish.
Add water, and cover with a lid. Do not peak or you will loose your steam. Cook over medium heat for 2 minutes, for medium done eggs.
Remove to a plate, and add salt, pepper, and cheese if desired.
Shrimp and Scallop Stir-Fry
Category: seafood
By Shana

This is a simple and light-tasting scallop and shrimp stir-fry. When served with rice, it makes a delicious meal.

Ingredients:
2 tablespoons butter, divided
1 pound fresh asparagus, cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small onion, sliced
½ pound medium raw shrimp, peeled and deveined
½ pound raw scallops
1 tablespoon dried parsley
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons lemon juice

Directions:
Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate. Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 212.5
Fat: 7.1 g
Saturated fat: 3.8 g
Carbohydrates: 11.6 g
Sugars: 3.7 g
Dietary fiber: 3.2 g
Protein: 27.6 g
Cholesterol: 135.8 mg
Sodium: 600.8 mg
Zucchini Moons


Ingredients:
zucchini, olive oil, fresh oregano, parmesan cheese, salt, fresh ground black pepper

Directions:
In a large skillet, heat the olive oil over medium heat.  Add the zucchini and saute until soft, but still holding their shape.  Stir in the fresh oregano and season with salt and pepper to taste.  Remove from heat.
Place in a shallow serving bowl or platter.  Spread the parmesan cheese over the zucchini and serve.