xiaoxl/recipe_data huggingface dataset:
Dreamsicle Daiquiri


Ingredients:
half-and-half, light rum, triple sec

Directions:
Place everything accept the sorbet in a blender, blend until ice is crushed., Add sorbet and blend., Serve in a Martini glass.
Peanut Satay Sauce


Ingredients:
creamy peanut butter, soy sauce, ginger, garlic clove, cornstarch

Directions:
"In a large pan, combine peanut butter, soy, broth, ginger, garlic and water.  Mix well and heat through.  Add the cornstarch to thicken slightly."
Orange Spice Tea Mix


Ingredients:
instant tea, sugar, cinnamon, ground allspice, ground cloves

Directions:
Stir all ingredients together.  Store in an airtight container.
To use:  Add about 2 heaping tablespoons to a mug or cup of hot water.  Stir thoroughly.
Moroccan Chicken


Ingredients:
olive oil, chicken pieces, onions, pumpkin, ras el hanout spice mix, cinnamon stick, saffron thread, chopped tomatoes, prunes, honey, yoghurt

Directions:
Heat olive oil in a large saucepan over medium high heat.
Sprinkle chicken with salt and pepper add to skillet and brown about 5 minutes per side.
Transfer chicken to plate.
(you will have to do chicken in batches so as not to crowd the pan too much] Pour off all but a thin film of fat from the pan.
Add the onions and reduce the heat and cook the onions until very tender and beginning to brown about 10 minutes.
Add the pumpkin and cook for further 2 minutes.
Add the spice including saffron and stir until quite fragrant, about 1 minute taking care not to burn.
Add the chicken, chicken stock, cinnamon stick, tomatoes, prunes and honey, lemon juice.
Cover and simmer for about 30 minutes until chicken cooked.
Take out the chicken, keep warm simmer the sauce without lid for about 10-15 minutes until thickened.
Serve with couscous or rice.
Sprinkle with couscous and add a dollop of yoghurt.
Super Easy Jelly Doughnuts
Category: bread
By anmlnrs

This recipe was given to me by my grandmother. It is a great way to use up day old white bread and the other ingredients are most always on hand. My kids love them!

Ingredients:
3  eggs, beaten
½ cup milk
½ teaspoon vanilla extract
¼ cup sugar
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
canola oil
10 slices white bread
strawberry (or any flavor) jam
confectioners' sugar

Directions:
In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely. Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 40 doughnuts

Calories: 263.5
Fat: 23.1 g
Saturated fat: 1.9 g
Carbohydrates: 13.4 g
Sugars: 6.6 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 14.2 mg
Sodium: 70.4 mg
Nepali Bara


Ingredients:
black lentils, lentils, eggs, garlic, ginger, green chilies, turmeric, asafoetida powder

Directions:
In a large bowl, soak the lentils overnight.  Next day, rinse the soaked lentils thoroughly.  If no outer skin of the lentils is desired, you can rub the soaked lentils between your palms and the outer skin will wash off.
Transfer the washed lentils to a large blender, add a small amount of water, and blend it into a thick paste.
Transfer the lentil mixture to a large mixing bowl.  Add the oil, minced garlic, ginger and green chilies.  Add turmeric, asafoetida, and salt and pepper.  Add the beaten eggs and ground meat.  Combine the lentil mixture thoroughly.  At this point, it is better to store the lentil mixture in the refrigerator for a couple of hours to allow for the flavours to fuse.
For cooking, heat 2 tablespoons of cooking oil in a non-stick, thick-bottomed pan or tawa under medium heat. Pour a half cup of the lentil mixture onto the pan and gently spread the mixture into the shape of a mini-pancake.  Repeat with other patties, ensuring to not overcrowd the pan so that you can turn over the patties more easily.
Cook the patties on one side until the edges have crisped up and the patties themselves have attained a golden brown colour.  Turn the patties over onto the other side and cook until the patties have cooked and are golden brown.  You can use paper towel to remove any excess oil if required.
Transfer to a serving dish and serve hot with mango chutney or any other condiment.
It is also common to add an egg topping or a minced meat topping or whatever toppings you desire.
For convenience, an alternative to cooking your baras in a pan is using a waffle machine.  For this, heat up your waffle machine and using oil spray coat the top and bottom surfaces.  Pour a half cup of the lentil mixture on the bottom surface, gently spread out the mixture, and close the lid to cook.  Cook until the lentil patty is cooked and has attained a golden brown colour, approximately 5-7 minutes.  Baking is another healthy way to cook baras.
Sesame Date Rolls
Category: appetizers-and-snacks
By Kim

Date rolls with hint of spice and sesame seeds--great for a grab-and-go snack! They taste even better the next day!

Ingredients:
8 ounces chopped dried dates
hot water as needed
¼ cup toasted sesame seeds, divided
¼ cup chopped walnuts
½ cup whole raw almonds
½ cup unsweetened shredded coconut
1 tablespoon coconut oil
¾ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch salt

Directions:
Place dates in a small bowl and completely cover with hot water. Allow to soak until softened, 10 to 15 minutes. Drain, but reserve soaking liquid. Combine soaked dates, 2 tablespoons toasted sesame seeds, walnuts, almonds, coconut, coconut oil, cardamom, cinnamon, vanilla, and salt in the bowl of a large food processor. Pulse several times until mixture comes together to form a soft "dough," scraping down the sides as necessary. If mixture is too dry, add in some of the reserved soaking liquid, 1 tablespoon at a time, until desired consistency is reached. Turn out dough onto a piece of parchment paper. Roll into a 10-inch long by 1 1/2-inch wide log using lightly greased hands. Sprinkle remaining toasted sesame seeds evenly over the log on all sides, pressing them in gently. Wrap the log in parchment paper, and refrigerate until firm, at least 1 to 2 hours. Remove log from fridge, and cut into about sixteen 1/2-inch thick rounds. Serve immediately or store in the refrigerator until ready to use.

Prep time: 20 mins
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 117.6
Fat: 7.3 g
Saturated fat: 2.8 g
Carbohydrates: 13 g
Sugars: 9.4 g
Dietary fiber: 2.6 g
Protein: 2.2 g
Sodium: 11.9 mg
Creole Chicken for 2


Ingredients:
onion, garlic clove, celery, tomato sauce, bay leaf, water, salt, cayenne, green pepper, dried parsley

Directions:
Heat oil and cook the onion, garlic, and celery for a few minutes., Add tomato sauce, water, bay leaf, salt, and cayenne and bring to a gentle boil., Cover, reduce heat, and simmer about an hour., Stir in the green pepper and chicken., Cover and simmer another 15 minutes., Sprinkle with parsley., Serve over steamed rice.
Bread Machine Honey-Whole Wheat Bread
Category: bread
By Live Life Farm

A really great soft bread that we make in our bread machine. Perfect for kids, no preservatives, and can be made in the oven, too.

Ingredients:
1 ½ cups warm water
2 tablespoons butter
¼ cup raw honey
3 ½ cups whole wheat flour
¼ cup flaxseed meal
¼ cup vital wheat gluten
1 ½ teaspoons salt
1 ½ tablespoons dry milk powder
2 teaspoons active dry yeast

Directions:
Place warm water, butter, honey, whole wheat flour, flaxseed meal, vital wheat gluten, salt, dry milk, and yeast in a bread machine in the order listed. Run a basic wheat bread cycle, but adjust the cook timer to cut baking time down by 25 to 30 minutes. I time the bread and take it out when I see that it is not yet brown. If you like a crusty bread you may let it cook the entire time. Remove loaf from the machine after the cycle is done.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 1 loaf

Calories: 139.5
Fat: 2.7 g
Saturated fat: 1.1 g
Carbohydrates: 25.2 g
Sugars: 4.8 g
Dietary fiber: 3.8 g
Protein: 5.6 g
Cholesterol: 4 mg
Sodium: 234.9 mg
Sourdough Pancakes


Ingredients:
all-purpose flour, milk, egg, baking soda, baking powder, salt, sugar

Directions:
The night before: Mix 1 cup starter with the flour and milk in a large, nonreactive bowl.
Place the bowl in a warm place, cover and let it stand until morning.
When ready to cook add egg, oil, salt, sugar, baking soda, baking powder, to sour dough Mix well Heat a lightly greased griddle or skillet over medium heat (375*F- 190*C].
Griddle is ready when a few drops of water skitter.
For each pancake, pour 1/4 cup batter onto hot griddle.
Cook pancakes until surface is covered with bubbles and appear dry around the edges.
Turn until the other side is golden brown.
Proper Melba Toast


Ingredients:
character(0]

Directions:
Toast the bread slices on both sides, under the grill or use a bread toaster.
Cut off the crusts, lay the slices flat on a cutting board, put your hand on top of it, and using a serrated knife slide through the bread to split it,  or hold it in your hand and cut through it rotating the slice of bread.
If you want, cut these thin slices into a triangle.
Do these above steps while the bread is still warm otherwise the bread will crumble or break.
Then you toast the untoasted sides under the grill until golden.
The sides will curl up; keep your eye on them because this will go very quick.
This can be made well in advance and kept in a tin.
Toffee-Topped Cheesecake Bars


Ingredients:
flour, powdered sugar, baking soda, butter, cream cheese, sweetened condensed milk, eggs, vanilla extract

Directions:
Preheat oven to 350 degrees F.
In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in butter until mixture is crumbly.
Press firmly on bottom of ungreased 13x9 inch baking pan; bake 15 minutes.
In large mixing bowl, beat cream cheese until fluffy.
Add Milk, eggs and vanilla; beat until smooth.
Stir in 1 cup toffee bits.
Pour mixture over hot crust.
Bake 25 minutes or until set and edges just begin to brown.
Remove from oven; cool 15 minutes.
Sprinkle remaining 1/2 cup tooffee bits evenly over top; cool completely.
Simple Ranchy Breaded Fish Fillets


Ingredients:
"butter"

Directions:
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.
Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork.
Creme Brulee


Ingredients:
heavy cream, vanilla bean, sugar, eggs, dark brown sugar, fresh raspberry, vanilla bean, baking chocolate, pecans, brazil nut, coffee beans, bananas, butter, brandy, brown sugar

Directions:
Preheat oven to 300°F.
In top of double boiler over hot water, heat cream,  vanilla bean and sugar to almost boiling.
Lower heat and simmer for 1 minute.   Remove from heat. Beat eggs and egg yolks.
Pour cream mixture in a thin stream  into eggs, stirring constantly.
Return to double boiler.
Cook over medium  heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats  back of spoon.
Remove vanilla bean.
Pour into 6 custard dishes or 4 to 5 cup  flame proof serving dish.
Set dishes in a large pan of hot water on middle rack of oven.
(Hot water should be level with custard.]  Bake for 35 to 45 minutes,  or until center of custard is set.  Remove custard from water and cool.
Cover  and chill.
To serve, sift brown sugar on top of creme.  Place dish into bowl of crushed ice.  Leaving door open, place under broiler at least 6" from flame  until hard crust of caramelized sugar is formed.
Serve immediately or chill  until serving time.  Pass bowl of fresh raspberries along with creme for the  perfect topping.
Add a spoonful of whipped creme to the custard, if desired.
VARIATIONS, FLAVORED CREME BRULEE:
Vanilla Bean:
Add 1 pod for 3 cups of cream.
Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
Chocolate:
Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in  warm liquid.
Praline:
Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
Nuts:
Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it  is cooled.
Coffee:
Use 3 oz coffee beans (Espresso, French Roast, etc -- ] finely ground,  then grilled in a pan of 3 cups cream.
Add to boiling liquid; infuse for 15  minutes, then strain.
Bananas:
Mash 2 soft bananas; saute in 1 tbsp butter.
Add 2 tbsp brandy and 2  tsp brown sugar.
Cook for 5 minutes.
Pat down on bottom of creme brulee pan  before adding liquid.
NOTES :
Use a double boiler to scald the cream unless you have a heavy  saucepan.   Use very low heat.  Milk scorches easily and, when scorched, should  be thrown out.
Beat eggs or egg yolks with a wire whisk or beater.   Add sugar gradually and continue whipping until it is thoroughly mixed inches.
NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.]  Pour some of the hot liquid into the eggs while stirring briskly, then  return the warmed combination to the remaining hot liquid in the pan.
Stir the custard constantly over low heat until it acquires body.   Test it  by letting it run off the back of a spoon; if a light coating clings to the  spoon, the custard is finished.
Stir the custard occasionally as it cools to prevent a surface skin from  forming.   When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.
Ibiharage (Burundi)


Ingredients:
navy beans, boiling water, onions, garlic clove, mixed spice, salt

Directions:
Put the beans in a large saucepan and cover with a volume of water that is equal to about two or three times the amount of beans. Place over high heat and bring to a boil. Boil for two or three minutes, then remove from heat.
Cover the pot and let the beans soak for one hour. Then put back on the stove and simmer until tender.
Alternately, you can use a pressure cooker to soften the beans.
In a separate pan, heat the oil and fry the onions until they are transparent. Add the garlic and stir until fragrant.
Add the beans to the pot and cook for five minutes. Stir in the salt and the berberi spice mix. Serve immediately.
Zucchini Soup with Curry Spices
Category: soups-stews-and-chili
By LORIKAE

An incredibly simple summertime soup for all that extra zucchini from the garden. This soup is delicately spicy, full of flavor, yet low in fat and calories. Butter or oil can be omitted if using a non-stick pan. This is also a great soup to use for canning or freezing so you can enjoy the tastes of summer during the winter months!

Ingredients:
1 ½ pounds zucchini, sliced
1 tablespoon butter
1 large onion, finely chopped
1 (1 inch) piece fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon mustard seeds
½ teaspoon ground cinnamon
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
¼ teaspoon cayenne pepper
sea salt to taste
freshly ground black pepper to taste
1 cup vegetable stock
¼ cup chopped fresh cilantro
4  cinnamon sticks  (Optional)

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini, cover, and steam until slightly tender, 5 to 6 minutes. Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes. Mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. Mix spice mixture into onions until coated. Mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. Pour vegetable stock over zucchini mixture; stir well. Simmer until vegetables are tender, 8 to 10 minutes. Pour zucchini mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 93.6
Fat: 3.9 g
Saturated fat: 2 g
Carbohydrates: 14 g
Sugars: 5.5 g
Dietary fiber: 4.7 g
Protein: 3.4 g
Cholesterol: 7.6 mg
Sodium: 237 mg
P F Chang's Shanghai Cucumbers


Ingredients:
cucumbers, soy sauce, white vinegar, sesame seeds

Directions:
Mix together the sauce ingredients. Mix sauce together with the cucumbers. Sprinkle sesame seeds over the top.
Can be made ahead of time and chilled.
Caveman Chili
Category: soups-stews-and-chili
By Maverick259

Low-carb chili made in the slow cooker.

Ingredients:
2 pounds ground pork
8 thick slices bacon, chopped
1 (14.5 ounce) can diced tomatoes, drained
1  onion, chopped
3 small green bell peppers, chopped
1 (6 ounce) can tomato paste
1 (1.25 ounce) package chili seasoning (such as McCormick®)
1 pinch garlic powder, or more to taste
1 pinch onion powder, or more to taste
salt and ground black pepper to taste
1 pinch ground cayenne pepper, or more to taste

Directions:
Place pork in a skillet over medium heat; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer pork to a slow cooker. Place bacon in the hot skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain and discard grease. Transfer bacon to the slow cooker. Combine drained tomatoes, onion, green bell pepper, and tomato paste into the slow cooker. Add seasoning packet, garlic powder, onion powder, and salt, pepper, cayenne pepper; stir to combine. Cook on Low until flavors have combined, about 6 hours.

Prep time: 20 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 35 mins
Yields: 8 servings

Calories: 356.7
Fat: 22 g
Saturated fat: 7.8 g
Carbohydrates: 12.2 g
Sugars: 6.5 g
Dietary fiber: 2.8 g
Protein: 27.4 g
Cholesterol: 87.3 mg
Sodium: 1030.5 mg
Ground Turkey Cabbage Joes


Ingredients:
lean ground turkey, green pepper, green cabbage, onion, celery rib, brown sugar substitute, lemon juice, white wine vinegar, Worcestershire sauce, yellow mustard, salt

Directions:
Spray treat a large non-stick skillet.  Add turkey and vegetables.  Cook over medium heat until meat is cooked through and vegetables are starting to tender.
In a small bowl, stir together the remaining ingredients.  Stir into the turkey and vegetables, mixing well.  Cover and simmer for about 10 minutes.
Grandma Nancy's Cheesy Potatoes


Ingredients:
cottage cheese, sour cream, green onion, garlic clove, salt, potatoes, monterey jack cheese

Directions:
Preheat oven to 350.  Spray a 9x13 glass baking dish with cooking spray.
Combine first 5 ingredients in a large bowl.  Fold in potatoes and spread into baking dish.  Top with shredded monterey jack.
Bake for 40-50 minutes.
Pan Fried Green Beans
Category: side-dish
By Shearyah Hawkins

These green beans were the side dish my grandmother served most often because we all love them.  They are done but not mushy like canned beans.

Ingredients:
1 ½ pounds fresh green beans, trimmed and snapped
garlic powder to taste
onion powder to taste
salt and pepper to taste
3 tablespoons olive oil

Directions:
In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper.  Cook, covered, until the beans begin to sweat.  Remove lid and stir occasionally until beans are tender. When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat.  Cover, and let stand a few minutes.  Scrape the bottom of the pan to incorporate the  'burnt' spices.  Beans should have a dark, caramel color, but not black.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 to 6 servings

Calories: 113.8
Fat: 8.3 g
Saturated fat: 1.2 g
Carbohydrates: 9.7 g
Sugars: 1.9 g
Dietary fiber: 4.6 g
Protein: 2.5 g
Sodium: 8.3 mg
Mac and Cheese With Polish Sausage (Low Fat)


Ingredients:
kielbasa, elbow macaroni, unbleached all-purpose flour, nonfat milk, salt, light cheddar cheese

Directions:
Bring a medium pot of lightly salted water to a full boil.
Cut the sausage into 1/4-inch thick slices.
Add the macaroni and the sausage to the pot and cook, stirring occasionally, until the macaroni is cooked al dente, about 5 to 6 minutes.  (It should still have a bit of bite to it.]  Drain.
Meanwhile, mix the flour with just enough milk to form a paste in a small bowl.  Slowly add the remaining milk, stirring as you do, making sure to remove any lumps.  Place a medium saucepan over medium heat.  Pour the milk mixture into the saucepan.  Stir in the salt.  Add the cheese and continue to stir the mixture with a wooden spoon until the cheese is completely melted and the mixture starts to thicken.  When the mixtue is almost smooth, stir in the cooked macaroni and sausage until it is well incorporated.  Serve immediately.
Eileen's Spicy Gingerbread Men
Category: desserts
By Stephanie Schneidewind

Spicy gingerbread men.  This is the only recipe we have ever used. For best flavor, do NOT use blackstrap molasses.

Ingredients:
½ cup margarine
½ cup sugar
½ cup molasses
1  egg yolk
2 cups sifted all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
½ teaspoon ground nutmeg

Directions:
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 1/2 dozen

Calories: 88.4
Fat: 3.3 g
Saturated fat: 0.6 g
Carbohydrates: 14 g
Sugars: 6.4 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 6.8 mg
Sodium: 103.4 mg
Pizzeria Uno's Pizza Skins


Ingredients:
mashed potatoes, cheddar cheese

Directions:
Heat oven to 350 degrees F.
Place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust.
Bake until potatoes are warm (about 160 degrees F].
Top with a heavy layer of shredded Cheddar cheese and sprinkle bacon bits on the top of cheese. Place back into oven and heat until cheese is melted.
Serve with sour cream and chives.