xiaoxl/recipe_data huggingface dataset:
Potato and Leek Frittata


Ingredients:
potatoes, leeks, butter, eggs, parmesan cheese, gruyere cheese, fresh chives, fresh parsley, olive oil

Directions:
Steam potatoes, covered, for 20-25 minutes, or until tender.
Let cool until they can be handled.
Peel and cut crosswise into thin slices.
In a 12 inch non-stick skillet, cook the leek in the butter over moderately-low heat, stirring, for 12-15 minutes, or until very soft.
Season to taste.
In a large bowl, whisk together eggs, ½ cup parmesan, ½ cup gruyere, chives, parsley and season to taste.
Whisk until combined well.
Stir in leek and potatoes.
In the cleaned skillet, heat the oil over moderate heat until hot but not smoking.
Pour in egg mixture, distributing potatoes evenly, and cook, without stirring, for 10-12 minutes, or until edge is set but center is slightly soft.
Put a plate, larger than the skillet, over the skillet and 'flip' frittata onto it.  Gently slilde frittata back into skillet, now browned-side-up and continue cooking until other side has set, about 4 minutes longer.
Snow Crab Legs


Ingredients:
character(0]

Directions:
Wrap  frozen crab legs in a couple paper towels." if not frozen,dampen paper towels".
After crab legs are wrapped with paper towels, wrap with plastic wrap.
Microwave for 4 minutes on high.
Ummm enjoy!
Easy Chicken Parmesan


Ingredients:
mozzarella cheese, parmesan cheese

Directions:
line a 9 x 12 baking pan with chicken fingers.
(Do not use a glass pan as it will shatter when the sauce is poured on--personal experience, oops] bake 20 minutes or until chicken is done.
place 1 slice of cheese on each piece of chicken.
top with sauce and sprinkle with parmesan cheese.
Bake until sauce bubbles.
Serve with pasta, of course!
Pretty in Pink Sangria
Category: drinks
By STEPHYCOOKS

This fun and yummy pink sangria is great for brunch or a shower.  I always get tons of requests for this recipe, and the pink color along with the strawberries is so festively fun! Serve with lime wedges or wheels. Feel free to eyeball ingredient measurements or adjust to taste.

Ingredients:
2 (10 ounce) packages frozen sliced strawberries, thawed
1 (12 fluid ounce) can frozen lemonade concentrate, thawed
2 (750 milliliter) bottles chilled rose wine, such as white Zinfandel
2 cups pineapple juice
1 liter ginger ale

Directions:
Stir the strawberries, lemonade concentrate, rose wine, and pineapple juice in a punch bowl until combined. Stir in the ginger ale just before serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 gallon

Calories: 133.9
Fat: 0.1 g
Carbohydrates: 21.6 g
Sugars: 17.9 g
Dietary fiber: 0.7 g
Protein: 0.4 g
Sodium: 11.7 mg
Almost Flourless Peanut Butter Cookies (Gluten Free)


Ingredients:
peanut butter, brown sugar, eggs, vanilla extract, baking soda

Directions:
Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined.
Mix dry ingred in a bowl, add to peanut butter mixture.
Chill the dough briefly if you have time.  It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets.  Flatten each cookie slightly.
Score the cookie tops with the tines of a fork in a crosshatch design.
Bake until golden around edges, about 9-10 minutes, rotating the pans after about 4 or 5 minutes.
Let cool on racks.
I will add chocolate chips or chunks next time.
These were a bit on the sweet side for me, but you might like them as is, or use 1-2 T less sugar.
Whole Wheat Almond Biscotti


Ingredients:
butter, sugar, eggs, vanilla, white whole wheat flour, baking powder, salt

Directions:
In a large mixing bowl, beat butter, sugar and eggs on med. speed for 1 minute.
Add vanilla and almond extract and beat until combined.
Mix in almonds and dried fruits or chocolate chips ( if desired ].
Stir in combined flours, salt and baking powder.
Shape the dough in a 16-inch long log on a parchment paper lined cookie sheet.
Flatten the log, using wet hands, until about 2-inches thick.
Bake the log for 20 minutes in a 350°F preheated oven.
Cool for 30 minutes.
Using a serrated knife, cut into 1-inch thick slices.
Bake slices in a 325°F oven for 15 minutes.
Transfer to wire rack and let cool.
Store in an airtight container at room temperature for up to 2 weeks.
Note: You can skip the use of oat flour and use another 1/3 cup white whole wheat flour.
Beef and Kidney Casserole, With Unusual Seasonings


Ingredients:
beef, flour, onion, garlic cloves, Worcestershire sauce, beer, green olives, lemon zest, anchovy fillets, olive oil, capers, parsley

Directions:
Preheat oven to 350 deg F/180 deg C, but you might want a lower heat for convection ovens.
If using lamb kidneys, make sure the kidneys are clean and the outer "skin" have been peeled of. Cut each kidney into 2 - 3 chunks and remove the tough white bit.
Use a tender meat such as rump steak, and cut into larger-than-bite-size chunks.
Mix your choice of seasoning salt (about 2 heaped tablespoons] into the flour. Roll the meat chunks in flour.
Peel and roughly chop the onion, and prepare the garlic.
Put the meats, onion and garlic into a casserole dish, and sprinkle over the Worcestershire sauce, and add the chopped onion.
Pour over the cup (or slightly more] of beer.
Cover lightly with foil, and bake for about 1 1/2 hours.
Drain and keep the olives ready, as well as the lemon zest. In the meantime, cook brown rice and a veggie to serve, and prepare the following.
Fry the 6 anchovy fillets in the oil (which should merely be rubbed into the bottom of a small pan]. The anchovy will disintegrate. Add the chopped capers, and stir it all together until you have a sort of paste.
Add the olives and lemon zest to the casserole in the oven about 10 minutes before you take it out.
Take out the casserole when ready, and drop in bits of the anchovy-caper mixture, stir in, and sprinkle over the parsley.
Serve with rice and a green vegetable.
* Do not add salt to this dish unless it's needed when finished. Anchovies and capers are salty.
Green Bean Casserole With Bacon and Wine


Ingredients:
green beans, bacon, onion, red bell pepper, dry white wine, milk, butter, soy sauce, mozzarella cheese

Directions:
Preheat oven to 350 degrees Fahrenheit. If beans are fresh, trim the ends and cut into bite-size pieces or leave whole.
Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside.
Drain most of the bacon grease, and place pan over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping up all the bacon bits from the bottom of the pan.
Mix in the butter, milk, soup, and soy sauce. Season with pepper but add salt sparingly, if at all. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to an 8x11 inch baking dish or oval casserole. Sprinkle with as many French fried onions as desired - you can stir some in, also.
Bake uncovered for 30 minutes in the preheated oven, or until heated through and sauce is bubbly.
Donna's Cheesy Quiche
Category: breakfast-and-brunch
By DONNAZ

How many kids do you know that enjoy eggs?  We'll I thought the same until I served them my quiche!

Ingredients:
2 tablespoons olive oil
1 small onion, diced
3  large eggs eggs
1 cup heavy cream
½ teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper
1 (9 inch) pie crust
¾ cup mozzarella cheese, shredded
¾ cup Cheddar cheese, shredded

Directions:
Preheat oven to 375  degrees F (190 degrees C). Heat oil in a skillet over medium high heat. Add onion and saute until soft, about 3 to 5 minutes. In a large bowl, beat together eggs, cream, basil, oregano, salt and pepper. Spoon the onions into the pie crust. Pour the egg mixture over the onions. Sprinkle shredded cheese on top. Bake in preheated oven until a toothpick inserted into center of the quiche comes out clean, about 30 to 40 minutes. Let cool slightly before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 417.7
Fat: 35.5 g
Saturated fat: 16 g
Carbohydrates: 13.3 g
Sugars: 1.7 g
Dietary fiber: 0.6 g
Protein: 12 g
Cholesterol: 171.2 mg
Sodium: 750.7 mg
Double Ginger Crackle Cookies


Ingredients:
shortening, sugar, egg, molasses, all-purpose flour, baking soda, salt, candied ginger, ground ginger, cinnamon, clove, granulated sugar

Directions:
Cream together shortening and sugar; add egg and molasses and mix well.
Stir together the flour, soda, salt, spices and candied ginger.  Blend into the creamed mixture.
Shape into balls about 1-inch in diameter.  Roll balls in granulated sugar.  Place about 2-inches apart on greased cookie sheets.
Bake at 350°F for 8-10 minutes or until golden.  Careful not to overbake.  Cookies should be slightly soft when removed from the oven.
Allow to cool on cookie sheet for a few minutes before removing to racks to complete cooling.
Saffron Rice


Ingredients:
ghee, ghee, onion, long grain rice, whole cloves, ground cardamom, ground cinnamon, garam masala, saffron thread, sultana, salt, pepper

Directions:
Heat the ghee in a deep pan, add the almonds and fry until JUST golden. Remove from the pan and add the extra ghee.
Add the onion and fry until tender, add the rice and stir for 3 minutes.
Add the spices and allow to become fragant - stir constantly.
Add the stock, bring to the boil and reduce heat.  Simmer covered for 15 minutes OR the liquid has been absorbed.
Stir in the sultanas and cook for a further 7 minutes on the lowest heat setting.
Stir in the almonds and serve.
Healthy Brown Rice Krispies Treats


Ingredients:
light olive oil, almond butter, vanilla extract, peanuts, raisins, currants, carob chips

Directions:
Put oil in a large pot and heat.
Add rice syrup and nut butter. Stir and heat until bubbles form.
Turn off heat and add vanilla extract.
Add cereal and mix well. Stir in any optional items and mix lightly.
Put mixture into a 9 x 13 pan. With slightly wet hands, press mixture flat.
Let set to room temperature. Slice and serve. Lasts a week in an airtight container.
Apple-Cranberry Sweet Rice


Ingredients:
brown rice, fresh cranberries, apples, cinnamon, brown sugar

Directions:
Place rice, cranberries, apples, juice, and cinnamon in rice cooker.
Turn on and wait until cooker shuts itself off, stirring occasionally (about 50 minutes].
Stir in brown sugar & serve warm.
Pumpkin Pudding


Ingredients:
canned pumpkin puree, sugar substitute, pumpkin pie spice, ground cinnamon

Directions:
In a small bowl, combine all ingredients, except whipped topping and cinnamon, until blended.
Spoon into 2 dessert dishes.
Cover and refrigerate or serve immediately.
To serve, place 1 tablespoon whipped topping on each pudding.
Garnish with cinnamon.
Pizzelles


Ingredients:
eggs, granulated sugar, vanilla extract, anise seed, flour, baking powder, salt

Directions:
Crack eggs into a large bowl and beat lightly by hand.
Add sugar and stir.
Add  oil and stir.
Next, stir in salt, vanilla and aniseeds.
Continue stirring and  add anise extract. Gradually add 6 cups of flour, mixing well after each cup.
Combine 1 cup flour with all of the  baking powder and add to dough.
The  addition of the last cup of flour will depend on the consisteny that you desire. A firmer dough  will produce a firmer/harder cookie. A thinner/stickier dough  will produce a thinner and crispier  cookie. This is a matter of personal  preference.  To bake pizelle: Heat a well-seasoned, pizelle iron.
The iron must be  well-seasoned to prevent cookies from  sticking.
Place a scant 1 tabl espoon of  dough to each section of the iron and "bake".
The amount of  baking time  required will depend on the pizelle maker.
The usual time is between 20 and 40   seconds.
Take care not to burn the cookie. Turn each cookie out onto a flat  surface to cool.
Cool thoroughly and store in an air-tight container.
Spiedies
Category: meat-and-poultry
By JOYBOWES

Spiedies are the pride and joy of the Greater Binghamton area of N.Y.  They are such an important part of life there that the biggest party of the year celebrates them - The Spiedie Festival and Balloon Rally brings thousands into the area every summer.  Chunks of chicken (my favorite), pork, lamb (traditional) or venison are marinated in a mixture of oil, vinegar and herbs for 1 to 3 days, skewered, grilled and served on Italian bread with no condiments.

Ingredients:
5 pounds chicken, cubed
2 cups olive oil
1 cup white vinegar
2 tablespoons lemon juice
2 teaspoons salt
5 cloves garlic, minced
2 teaspoons dried oregano
1 tablespoon garlic salt
3 tablespoons crushed dried mint
2 tablespoons dried basil
1 teaspoon  fresh-ground black pepper
12  wooden skewers, soaked in water for 30 minutes

Directions:
Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper.  Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers. Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.

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

Calories: 375.8
Fat: 22.6 g
Saturated fat: 3.8 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.5 g
Protein: 39.7 g
Cholesterol: 107.8 mg
Sodium: 936.8 mg
Low Fat White Chicken Chili


Ingredients:
olive oil, boneless skinless chicken, onion, garlic cloves, great northern beans, fat free chicken broth, diced green chilies, salt, oregano, cumin, cayenne pepper, black pepper, fat free sour cream

Directions:
Saute the 1st 4 ingredients together.
Add the beans, broth, chiles, jalapenos, and all of the spices, simmer for 1/2 hour.
Add the sourr cream and whipping cream, stirring frequently until hot.
Great served over rice, or just by itself.
Hoisin Garlic Steak on a Stick


Ingredients:
ginger, sherry wine

Directions:
Take your flank steaks and unroll them and try to trim any excess fat before you start to slice them into strips. Once you have done that take a sharp knife and slice each steak (across the grain] into strips thin enough to be tender but not too thin where they fall apart on the grille. 2 steaks should yeild about 30-35 skewers .
Place the steak in a gallon size baggie and add the hoisin garlic marinade , fresh chopped ginger , maggi sauce , and sherry wine . (optional pineapples] . make sure you get all the air out before you close it .
Once you are done place in the fridge and keep in there for 24-48 hours. The day you are ready to cook them , take your skewers and soak them for a few hours . Once they are soaked , thread the steaks on each skewer but make sure you leave enough room on the skewer to hang off the grille and handle .
Preheat the grille to high and place directly on the bottom row and continue to cook with the lid closed or open . They will be so juicy and thin that you will not need to keep them on long or baste them as they cook .
Once each side has a SLIGHT burn to it take them off and serve. They are so awesome , you will not have to worry about yeilding 30+ of them b/c the smell from the grille will have them hanging over your back.
The Soy vay hoisin garlic marinade should be easily available in most Shop Rites or other super markets Asian isle . I have made these for years and EVERY year I get people constantly showing up for BBQs for them alone.
Baked Chicken Wings Hawaiian


Ingredients:
chicken wings, soy sauce, butter, water, garlic, onion, brown sugar, dry mustard, ginger

Directions:
Combine all ingredients, minus the chicken wings., Marinate chicken wings overnight., Bake at 350 degrees for 45 minutes.
Kombucha Coconut Oil Face Cream


Ingredients:
olive oil, tea

Directions:
If using coconut oil, melt and then allow to cool to the touch, so that you can blend the rest of the ingredients into it.
Blend all ingredients in a blender or food processor, until applesauce consistency.  Add enough tea to make it the right consistency.
Cover face, avoiding eyes, and leave on for a few minutes.
Wash off with warm water and a washcloth.
Use once a night for drier skin, less often for oily skin.
Smokey Chipotle Steak Tacos


Ingredients:
sweet paprika, dried ancho chile powder, garlic powder, onion powder, light brown sugar, ground cumin, ground coriander, salt, fresh ground pepper, lime juice, corn tortillas, salsa

Directions:
In a ziplock bag: Mix all spices well, then stir in lime juice and vegetable oil.  When blended well add steak and give it a good squish to make sure the steak is well coated.
Marinate at room temperature for 2 hours, or preferably overnight in the fridge.
Prepare guacamole and salsa.
When ready to grill, cut peppers in half, and remove seeds.
Grill steak until medium rare, and peppers until they have softened and have good grill marks.
Let steak rest at least 10 minutes, then thinly slice.  Slice the peppers into strips.
Serve with fresh, warmed tortillas, guacamole and fresh pico de gallo, or Salsa Mexicana.
BBQ  Pork Lo Mein


Ingredients:
ginger, bok choy, bean sprouts, Chinese barbecue pork, chicken broth, oyster sauce, dark soy sauce, sugar, pepper

Directions:
Cook noodles in plenty of boiling water; when al dente, drain and toss with sesame oil, set aside.
Combine sauce ingredients, set aside.
Heat wok, add oil.
Add ginger stir fry until fragrant (about 10 seconds].
Add bok choy, bean sprouts and pork, stir fry 2 minutes.
Then add broth.
When broth is hot, add noodles, cover and cook 2 minutes.
Add sauce, stir well and serve.
White Chocolate Mousse


Ingredients:
character(0]

Directions:
In a microwavable bowl, melt chocolate and 1/4 cup of the cream., Microwave it at HIGH for two minutes, or until melted., Stir halfway through heating time., Let the melted chocolate be at room temperature or cool for twenty minutes., Whip the rest of the 1/1/4 cup of the cream until soft peaks form., Stir 1/2 cup of the whipped cream into the melted chocolate., Stir in the remaining whipping cream until it is well-blended., Put in dessert dishes and chill until serving time., Enjoy!
Creamy Tarragon Chicken With Celeriac Mash


Ingredients:
olive oil, chicken breasts, onion, carrots, celery, spinach, garlic cloves, dry white wine, lemon juice, water, cornflour, Dijon mustard, tarragon, parmesan cheese, celeriac, butter, parmesan cheese

Directions:
Method for chicken.
Heat a small amount of oil in a large fry pan add onion, garlic and celery cook until soft. Add water, wine, stock powder and lemon juice stir until heated. Mix a little water with the cornflour and add stir until mixture thickens.
I add the cornflour at this point, before the cream, so the cream does not curdle from all the acidity of the lemon juice and wine. So the mixture will be quite thick, this is fine as it balances out when the cream is added.
Add both creams and Dijon stir to combine. Boil or microwave chopped carrot until tender. Add spinach to cream mixture and stir until soft, add the carrots and the tarragon and stir until heated through. Serve immediately.
For the chicken breasts heat an oiled pan add chicken and cook until browned on both sides and cooked through. This can be cooking while your making the Tarragon sauce so everything is ready to go at the same time.
For the Celeriac Mash.
Peel (making sure all tough brown grainy outer skin has been removed] and chop celeriac into cubes place in a saucepan covered with water, add some lemon juice to the water this helps to stop the browning of the vegetable. Cook until tender and drain.
Place celeriac in a large bowl add butter, chicken stock and cream blend until smooth with no lumps. (you can do this in a blender if preferred, I have a handheld bar mix] Add Parmesan in 2 lots blending as you add. If the cheese doesn't melt all the way through you can finish off in the microwave. Cream can be adjusted if the mixture seems a little thick just add a touch more cream. The end result should have a smooth creamy consistency that similar to creamy mash potato.
To serve place a few spoonfuls of the creamy vegetable, tarragon mixture onto a plate, place chicken on top, pour a little more sauce over the top and sprinkle with Parmesan cheese. Place mash to the side, I like to pipe my mash out of a bag with a nice piping head in three small mounds,not necessary it just looks nicer.
For a photo visit http://the-best-recipes.blogspot.com/.
Apple-Oat Coffee Cake


Ingredients:
all-purpose flour, whole wheat flour, sugar, margarine, skim milk, baking powder, ground cinnamon, salt, ground nutmeg, ground allspice, apples, apple, firm margarine, quick-cooking oats, old fashioned oats, all-purpose flour, brown sugar

Directions:
Heat oven to 350°F degrees.
Grease square pan, 9 × 9 × 2 inches.
Prepare Oat Streusel; set aside.
Beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds, scraping bowl frequently.
Beat on medium speed 2 minutes, scraping bowl occasionally.
Stir in apples.
Spread half of the batter in pan; sprinkle with half of the streusel.
Top with remaining batter; sprinkle with remaining streusel.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
Serve warm.
Garnish with apple slices.
OAT STREUSEL-----------------------.
Cut margarine into oats, flour and brown sugar, using pastry blender or fork, until crumbly.
Stir in nuts.
Best Canning Salsa


Ingredients:
tomatoes, onions, white vinegar, sugar, red chili peppers, pickling salt, garlic powder, chili powder, black pepper, cumin seeds, tomato paste, cilantro

Directions:
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
Stovetop Saffron Rice
Category: side-dish
By Kimber

Takes a little time but well worth the wait!

Ingredients:
2 cups uncooked long-grain rice
¾ teaspoon crushed saffron threads
4 tablespoons butter
6  whole cardamom seeds
4  whole cloves
3  cinnamon sticks
1  onion, chopped
3 cups boiling vegetable broth
1 teaspoon salt

Directions:
Cover rice with cold water and set aside to soak for 30 minutes. Soak saffron threads in 2 tablespoons boiling water. Melt butter in a large saucepan over medium heat; add cardamom, cloves and cinnamon and fry 2 minutes, stirring occasionally.  Stir in onion and saute, stirring occasionally, until golden brown.  Stir in the rice, reduce heat to low and simmer for 5 minutes, stirring constantly. Pour in the boiling broth and stir in the salt and saffron. Cover and cook until rice is cooked and all liquid is absorbed, about 40 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 4 to 6 servings

Calories: 404
Fat: 10.2 g
Saturated fat: 6 g
Carbohydrates: 69.5 g
Sugars: 3.3 g
Dietary fiber: 3.2 g
Protein: 7.1 g
Cholesterol: 24.4 mg
Sodium: 811.9 mg
Breaded Cauliflower


Ingredients:
cauliflower, eggs, garlic powder, onion powder, fresh parsley, salt, pepper, parmesan cheese, butter

Directions:
Cook cauliflower until crisp-tender, about 8 minutes., Drain and set aside., In a bowl, mix eggs and seasonings., Place bread crumbs and Parmesan cheese in a resealable plastic bag., Add a few florets at a time to the egg mixture and coat., Put cauliflower into bread mixture and coat., In a skillet, melt the butter over medium-high heat., Cook cauliflower in batches until golden brown, about 4 minutes.