xiaoxl/recipe_data huggingface dataset:
Curried Cauliflower Soup


Ingredients:
olive oil, onion, curry powder, head cauliflower, garlic clove, salt, nonfat milk, fresh ground pepper, fresh chives, nonfat sour cream

Directions:
Heat the oil in a heavy 4-quart saucepan over medium-high heat.
Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes.
Add the curry powder, stirring constantly (so as not to burn it] for 1 minute.
Add the cauliflower, garlic, 3 cups cold water, and salt to taste.
Increase the heat to high and bring to a boil.
Reduce the heat to medium-low, cover the saucepan, and simmer until the cauliflower is completely tender and breaks apart easily when pierced with a sharp knife, about 20 minutes.
Add the milk, bring back to a simmer, and remove from the heat.
Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth.
Return the soup to the saucepan, season with salt and pepper to taste, and reheat over low heat before serving.
Garnish each serving with some chives and a tablespoon of sour cream.
Walnut Glazed Brie


Ingredients:
walnuts, brown sugar, vanilla essence, pear

Directions:
Preheat oven to 350°F.
Spread the chopped walnuts in an 8 inch square baking pan and bake for 10-12 minutes or until roasted, stirring occasionally.
Stir in the coffee liqueur, brown sugar, and vanilla; set aside.
Reduce oven to 325F.
Remove the top rind off the Brie.
Place the Brie in a shallow baking dish.
Top with the walnut mixture.
Bake for about 8-10 minutes or until soft and heated through.
Serve immediately with assorted crackers and pear slices.
Arugula, Fennel and Orange Salad


Ingredients:
navel oranges, extra virgin olive oil, fennel bulb, scallions, arugula

Directions:
Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick.
In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss.
Add the oranges. Season with salt and pepper and serve.
Watermelon Feta Salad


Ingredients:
seedless watermelon, watermelon, green grape, feta cheese, pine nuts, olive oil, champagne vinegar, mint leaves

Directions:
In a small bowl whisk together olive oil, vinegar, and mint.  Set aside.
With a sharp knife cut the watermelon in half lengthwise.  Cut the fruit away from the rind.  Then cut the fruit into cubes 1/4-inch.
In a large bowl, toss the watermelon together with grapes and cheese.  When ready to serve, toss with the dressing and nuts.  Garnish with a mint sprig and serve immediately.
Window Cleaner


Ingredients:
character(0]

Directions:
Mix and put in quart spray bottle., Fill with water.
Whipped Cream


Ingredients:
heavy whipping cream, sugar, vanilla extract

Directions:
"In a medium mixing bowl with an electric mixer on medium speed beat together cream, sugar, and vanilla until desired peaks form."
Mrs Irving's Delicious Shortbread - Anne of Green Gables


Ingredients:
butter, icing sugar, all-purpose flour, salt, baking powder, sugar

Directions:
You Will Need:
large mixing bowl.
electric mixer.
measuring cups.
measuring spoons.
medium mixing bowl.
fork.
extra flour for dusting.
rolling pin.
cookie cutters.
metal spatula.
cookie sheet.
extra sugar for sprinkling.
oven mitts.
Preheat the oven to 350*.
In the large mixing bowl, cream the butter with the electric mixer until it is soft, smooth and fluffy.
Add the icing sugar, a little at a time, and beat until smooth.
Measure and add the flour, salt, and baking powder to the medium mixing bowl.  Mix with the fork.
Add the flour mixture to the butter mixture and stir until well mixed.
Dust the rolling pin and a clean place on the counter with the extra flour.  Turn the dough onto the floured surface and roll it out into a large circle - about 1/4 inch thick.
With the cookie cutters, cut the dough into any shapes you like.
With the metal spatula, lift the shortbreads onto a greased cookie sheet.  Place them about 1/2 inch apart.  Prick each shortbread twice with a fork and sprinkle with sugar.
Bake the shortbreads for 20 - 25 minutes until they turn light brown around the edges.
With oven mitts, remove the cookie sheet from the oven.  With the metal spatula, immediately lift the shortbreads onto a plate.
Pancetta Sauteed Haricot Vert With Cherry Tomatoes and Feta


Ingredients:
extra virgin olive oil, pancetta, cherry tomatoes, feta cheese

Directions:
Heat olive oil into a large sauté pan.
When hot, add pancetta; cook and stir until browned.
Add haricot vert, pinch of salt and pepper, and cherry tomatoes. Cook for 3-5 minutes or until beans are crisp tender.
Transfer to a serving plate and sprinkle with Feta Cheese.
Sister Bleazard's Tooele Sugar Cookies


Ingredients:
all-purpose flour, baking powder, ground nutmeg, salt, white sugar, shortening, eggs, baking soda, vanilla extract, powdered sugar, flour

Directions:
**To make sour milk, add a teaspoon of vinegar to measuring cup, then fill with regular whole milk until it makes one cup. Let stand for at least 5 minutes.
Preheat oven to 350 degrees F (175 degrees C]. Line cookie sheets with parchment paper or spray with oil. These cookies do not have enough fat so they will stick to the pan if you don't.
In a medium bowl, stir together 4 cups of the flour, baking powder, nutmeg, salt, and sugar. Then sift. (If you don't have a sifter, wisk the dry ingredients for a minute or two] Set aside remaining flour.
"Cut" in the cubed shortening until the mixture resembles coarse crumbs. (You can do this with a pastry cutter, with a mixer on lowest setting or pulse in a food processor a couple of times].
In a small bowl stir together baking soda, sour milk, beaten eggs, and vanilla. Then stir the liquid into the dry mixture slowly and as little as possible, then add the remaining flour as necessary to make dough thick enough to roll out. You can refrigerate the dough for an hour or two if it's still too sticky.
Spread flat surface with powdered sugar (or flour] and roll out dough 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart on the prepared cookie sheets.
Bake for 5 to 10 minutes in preheated oven. Watch closely, it depends on the size thickness and shape.
Cool completely and frost with desired frosting or glaze.
**These cookies will be much thicker than average rolled cookies, so you can't use cookie cutters that have a backing as they're too skinny for the dough. In my experience, rollling this dough too thin makes a cookie that looks golden brown, but tastes burned or is too soft to pick up. This recipe makes puffy cookies, your better of with simple shapes-circles, stars, hearts etc
-- When using cutter, the best results come from a straight hard cut, avoiding twisting the cutter. This allows the cookies to raise uniformly. The cookies in the cover photo were twisted, resulting in the edges becoming sealed and causing a bumped up center.
-- Use a spatula to remove from baking sheets as the cookies will be quite tender when they come out.
-- Do not put dough on warm cookie sheet, run the back of the cookie sheet under cold water if you only have one pan. Cook only one sheet of cookies at a time.
-- Because they have relatively very little fat, it's easy to overcook them, I prefer to take them out before they get color on the edges and the bottom is a very pale golden color.
--Too exhausted to deal with making frosting now? I like to frost them with canned "Vanilla Marshmallow" Frosting, then seal the frosting with a glazed icing that my friend Betty Crocker makes and sells in a bag at the grocery. Expensive but really yummy.
Hummus, Already Prepared (Canned) by Sy


Ingredients:
garlic clove, light olive oil, lemon juice, ground cumin, hot chili sauce, sun-dried tomatoes packed in oil

Directions:
In a bowl blend the Hummas with the garlic, olive oil, tahini paste, lemon juice, cumin; vary the olive oil, tahini paste and lemon juice to make sure that it does not become to thin.
You want a nice thick consistency to the Hummas.
Place on a large round plate and using the back of a spoon to create a"circular swirl like form" around the sides.
Sprinkle with a little chili/tobasco sauce and garnish with sun-dried tomatoes.
Serve with pita bread (warm in microwave], pickled garlic cucumbers/olives (Israeli/Arabic variety].
OPTION- SINGLE HUMMUS PLATE, ALREADY PREPARED (canned].
Using the above recipe, place a single serving of hummus on a small round plate (add more tahini to taste].
Using the back of a spoon to create a"circular swirl like form" around the sides and a"well" in the center.
Sprinkle with hot chili sauce (Substitution- Tobasco Brand/Texas Pete Hot Sauce] In the"well" put some chopped onions, greens, fresh tomato, etc.
Garnish with parsley.
Serve on a side dish: pita bread (warm in a microwave], pickled garlic cucumbers and olives (Israeli/Arabic variety].
.
NOTE: Try Pita Snacks#35658 (http://www. recipezaar. com/35658].
Low Fat Minestrone Soup


Ingredients:
onion, celery, garlic, bottled water, low-sodium beef bouillon cubes, no-salt-added whole tomatoes, pasta shells, parsley flakes, basil, oregano, pepper, crushed red pepper flakes

Directions:
Sauté onion, celery and garlic in oil in large pot or Dutch oven.
Add water and bouillon cubes and bring to a boil to dissolve cubes.
Drain tomatoes and add liquid to pot.
Chop tomatoes and add with pasta shells.
Cook for 10 minutes, stirring frequently.
Add seasonings (and feel free to adjust seasonings to taste], vegetables and beans.
Simmer 15 minutes to heat through.
Spinach Feta Pizza (6 WW points)


Ingredients:
water, olive oil, canola oil, sugar, salt, bread flour, active dry yeast, garlic, fresh spinach, red onion, fresh mushrooms, mozzarella cheese, feta cheese, dried basil

Directions:
DOUGH: In a bread machine pan, place the first six ingredients in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tbs of water or flour if needed].
When cycle is completed, turn dough onto a lightly floured surface.
Knead for 1 minute.
Cover and let rest for 15 minutes.
Roll into a 12-in circle.
Transfer to a lightly greased 12-in pizza pan.
Cover and let rise in a warm place until puffed, about 20 minutes.
TOPPINGS: Sprinkle with garlic and garlic salt.
Top with the spinach, onion, mushrooms, cheeses and basil.
Bake at 400 degrees for 30 to 35 minutes or until gold and cheese is melted.
Let stand 5 minutes before slicing.
Cut pizza into 6 slices.
Gooey Butter Cake


Ingredients:
egg, water, margarine, cream cheese, eggs, powdered sugar

Directions:
Mix together first four ingredients.  Press in 9x13 baking dish., Mix next three ingredients. Pour over top., Bake 350 degrees for 40-45 minutes.
Mama D's Italian Bread
Category: bread
By Christine Darrock

This is a basic delicious Italian bread.

Ingredients:
3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

Directions:
Add the sugar and yeast to the warm water and let proof. Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes. Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.) Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise. Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise. Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 50 mins
Yields: 3 loaves

Calories: 89.9
Fat: 0.3 g
Carbohydrates: 18.8 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Sodium: 194.4 mg
Ma's Egg Flower Soup


Ingredients:
chicken broth, carrot, firm tofu, soy sauce, pickled ginger, minced garlic clove, rice vinegar, mushrooms, green onions, greens, white pepper, eggs

Directions:
Place tofu, garlic, ginger, soy sauce, and vinegar in a small bowl to marinade.  Set aside, stirring occasionally.
Place broth into a pot with the sliced carrot. Put on Medium high heat.
Put dice onions, mince woodear mushrooms and frozen greens into a small bowl.
When the broth comes to a boil let simmer 1 minute.  Add Tofu mixture and stir. Save bowl.
Add Onions and mushrooms mixture to the broth stir.
Place the eggs in the toful bowl, add white pepper and beat well.
Gentle pour egg mixture over soup and stir.
I serve this alone for lunch or with spring rolls and stir fried rice for a full dinner.
Cheese and Bacon Potato Cake


Ingredients:
butter, thick slab bacon, baking potatoes, gruyere cheese, fresh ground black pepper

Directions:
Preheat the oven to 425 degrees.
Butter the bottom and sides of a 9" round baking pan.
Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan.
Allow the bacon to drape over the edge and set aside.
Peel the potatoes, rinse under cold running water, and pay dry.
Slice into thin rounds, rinse again, and dry thoroughly in a thick towel.
Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese.
Repeat, creating two additional layers of potatoes and cheese.
Fold the overhanging bacon onto the potatoes.
Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes.
Remove the pan from the oven and transfer it to a rack.
Let it rest, for 15 minutes, so the potatoes will unmold easily.
Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.
Not Your Ordinary Boston Baked Beans


Ingredients:
ground beef, bacon, onion, ketchup, salt, brown sugar, dry mustard, vinegar, dark corn syrup, molasses, lima beans, red kidney beans

Directions:
In a large skillet, brown ground beef and onion.  Drain any grease.
In a 9 x 13 inch baking dish, combine meat mixtured and remaining ingredients.  Bake at 350° for 1 hour.
The Best Vegetarian Chili You Will Ever Taste


Ingredients:
olive oil, carrots, onions, salt, zucchini, yellow bell peppers, green bell pepper, chili peppers, garlic cloves, cumin, cocoa powder, dried ancho chile powder, sriracha sauce, black pepper, dried oregano, cayenne, brown sugar, vegetable broth, dark beer, black beans, kidney beans, tomato paste, diced tomatoes

Directions:
Heat olive oil in a large stock pot over medium heat. Add carrots, onions and salt and saute 5-10 minutes.
Add zucchini, jalapeño, bell pepper, and chili peppers and continue sautéing  5 minutes.
Add garlic and seasonings (including brown sugar] and saute 1-3 more minutes.
Add broth, espresso, beer, beans, tomato paste, and diced tomatoes and  simmer for 30 minutes-1 hour.
Thai Yellow Chicken Curry With Potatoes and Tomatoes


Ingredients:
red chilies, cooking onion, galangal, ginger, garlic cloves, ground coriander, ground cumin, fresh nutmeg, fish sauce, turmeric, brown sugar, kaffir lime leaves, coconut milk, fresh lime juice, ketchup, chicken piece, lemongrass, lemon rind, potatoes, red capsicum, kaffir lime leaf, cherry tomatoes, fresh coriander, fresh basil

Directions:
Put all curry paste ingredients in a blender/food processor/ mortar and pestle, blend until quite smooth.
Put chicken pieces and potatoes into a casserole dish, pour curry sauce over, cover and cook in a 375 degree oven for 45 minutes.
Gently burst each tomato. Remove casserole from oven and add tomatoes and capsicum. Stir, cover and return to oven for another 20 minutes.
Taste - add more chilli, lemon, salt or sugar as desired. Serve with steamed Jasmine or Basmati rice.
Dairy-Free Almond Butter Cookies
Category: desserts
By threefsh

Delicious cookies that have the same basic flavor as peanut butter cookies, but can be eaten by people with peanut and milk allergies! I love to make these with my friend because she has a peanut allergy and I have a dairy allergy. They taste great and no one can tell that they are dairy free!

Ingredients:
½ cup almond butter
½ cup white sugar
½ cup packed brown sugar
¼ cup shortening
¼ cup vegan margarine (such as Earth Balance®)
1  egg
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder

Directions:
Mix almond butter, white and brown sugars, shortening, margarine, and egg in a large bowl. Stir in flour, baking baking soda, and baking powder until dough is combined. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheets. Dip a fork in sugar and use it to flatten cookies in a crisscross pattern. Bake in the preheated oven until light golden brown, 9 to 10 minutes. Cool for 5 minutes; remove from cookie sheets. Cool cookies on a wire rack.

Prep time: 10 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 4 dozen cookies

Calories: 62.7
Fat: 3.5 g
Saturated fat: 0.7 g
Carbohydrates: 7.4 g
Sugars: 4.4 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 3.9 mg
Sodium: 46.1 mg
Warm Tofu With Spicy Garlic Sauce


Ingredients:
soft tofu, garlic, scallion, sesame seeds, soy sauce, red pepper flakes, sugar

Directions:
Carefully rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients (except tofu].
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then move to a small plate. Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.
Note:
Sauce can be made 1 day ahead and chilled. Bring to room temperature before using.
Tofu can be kept warm up to 4 hours.
Coffee / Chocolate Smoothie.


Ingredients:
chocolate milk, coffee, sugar

Directions:
"Just add all of the ingredients above into a smoothie maker or blender."
Vegan Middle Eastern Soup


Ingredients:
olive oil, coconut oil, onions, carrots, tomatoes, ground cumin, turmeric, chickpeas, salt, pepper, cilantro, parsley

Directions:
Heat oil and saute onions until brown.
Add vegetables and spices.  Pour enough water to barely cover the vegetables.
Cover and let it to boil.  Reduce heat and simmer until the vegetables are tender.
Add chickpeas, salt and pepper and cook another 15 minutes.
Infuse love and serve with cilantro or parsley on top!
French Coleslaw


Ingredients:
green pepper, onions, black pepper

Directions:
"mix together and chill."
Chinese Broccoli Slaw
Category: salad
By marinza

This recipe was passed around for years in my Grandmother's beauty salon. She took it to every church supper. It was on the table every Thanksgiving and Christmas.

Ingredients:
¼ cup butter
2 (3 ounce) packages Oriental-flavor ramen noodle soup, seasoning packet reserved
½ cup slivered almonds
¼ cup sesame seeds
1 (16 ounce) package broccoli coleslaw mix
½ cup chopped green onion
½ cup salad oil
¼ cup apple cider vinegar
½ cup white sugar
2 tablespoons soy sauce

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Melt butter in a microwave-safe bowl in the microwave. Crush the ramen noodles into small pieces; stir the crushed noodles, almonds, and sesame seeds into the butter. Spread the mixture onto a baking sheet. Bake in the preheated oven until golden brown and crunchy, 8 to 10 minutes; allow to cool completely. Toss together the coleslaw mix and the green onion in a large bowl. Whisk together the salad oil, vinegar, sugar, soy sauce, and reserved seasoning packets in a separate bowl; stir the noodle mixture into the dressing. Pour the dressing over the coleslaw mix and toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 8 servings

Calories: 398.6
Fat: 28.5 g
Saturated fat: 7.1 g
Carbohydrates: 32.4 g
Sugars: 15.6 g
Dietary fiber: 3.4 g
Protein: 4.7 g
Cholesterol: 15.3 mg
Sodium: 710.9 mg
Low Carb Cauliflower Leek Soup
Category: soups-stews-and-chili
By DRUMNWRITE

A simple yet tasty alternative to potato leek soup. Great for those watching their carbs or calories, or just looking for a different vegetarian soup.

Ingredients:
2 tablespoons olive oil
3 tablespoons butter
3  leeks, cut into 1 inch pieces
1 large head cauliflower, chopped
3 cloves garlic, finely chopped
8 cups vegetable broth
salt and freshly ground black pepper to taste
1 cup heavy cream  (Optional)

Directions:
Heat the olive oil and butter in a large pot over medium heat, and saute the leeks, cauliflower, and garlic for about 10 minutes. Stir in the vegetable broth, and bring the mixture to a boil. Reduce heat, cover, and simmer 45 minutes. Remove the soup from heat. Blend the soup with an immersion blender or hand mixer. Season with salt and pepper. Mix in the heavy cream, and continue blending until smooth.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 155.5
Fat: 13.1 g
Saturated fat: 6.8 g
Carbohydrates: 8.3 g
Sugars: 3.4 g
Dietary fiber: 2.2 g
Protein: 2.4 g
Cholesterol: 34.8 mg
Sodium: 346 mg
Pizza Burgers


Ingredients:
ground beef, butter, swiss cheese

Directions:
Brown ground beef, butter and garlic salt, then add pizza sauce and simmer for 5 minutes.
Put ground beef mixture and cheese on hard rolls.
Wrap in aluminum foil and bake in oven at 350° for 15 minutes.
5 Minute $2 Tomato Bisque


Ingredients:
diced tomatoes, butter, evaporated milk

Directions:
Heat tomatoes in a sauce pan., Add butter, S& P., Add evaporated milk., Heat thru but be careful not to boil., Serve with saltines.
Fabulous Roasted Cauliflower Soup
Category: soups-stews-and-chili
By TOZENUF

I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.

Ingredients:
2 heads   cauliflower, separated into florets
3 cloves garlic, chopped
2  shallots, chopped
1 tablespoon olive oil
3 cups chicken broth
1 cup water
1  bay leaf
1 teaspoon dried thyme
2 cups heavy cream
salt and pepper to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). In a large bowl, toss cauliflower pieces with olive oil, garlic and shallots. Spread out in a roasting pan or baking sheet with sides. Roast in the preheated oven until toasted and tender, about 30 minutes. When the cauliflower is done, transfer to a soup pot and pour in the chicken broth and water. Season with thyme and the bay leaf and bring to a boil. Cook over medium heat for 30 minutes. Remove and discard the bay leaf. Puree the soup in the pot using an immersion blender, or transfer to a blender and puree in batches, then return to the pot. Stir in the cream and season with salt and pepper. Heat through before serving but do not boil.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 356.5
Fat: 31.8 g
Saturated fat: 18.6 g
Carbohydrates: 15.8 g
Sugars: 5.2 g
Dietary fiber: 5 g
Protein: 6 g
Cholesterol: 108.7 mg
Sodium: 91.3 mg