xiaoxl/recipe_data huggingface dataset:
Shrimp in Hot Cocktail Sauce


Ingredients:
shrimp, peppercorns, lemons, rind of, bay leaf, bibb lettuce, salt, chili sauce, ketchup, Worcestershire sauce, soy sauce, lemon juice, Tabasco sauce

Directions:
Add enough cold water to cover shrimp by 1 inch.
Add peppercorns, lemon peel, bay leaf and salt. Bring to boil high heat and boil shrimp 30 seconds or until just turn pink and just cooked.
Drain and rinse under running cold water and drain them thoroughly.
Sauce: In a bowl combine all ingredients and chill.
Line cocktail glasses with Bibb lettuce and add 1 tablespoon sauce to each glass.
Divide shrimp among the glasses and garnish them with the remaining sauce and a slice of lemon.
Vegetarian Green Beans and Tomatoes


Ingredients:
green beans, tomatoes, olive oil, salt, fresh ground pepper, hing

Directions:
Heat oil in a nonstick skillet.
Add garlic powder. Stir in tomato, then add beans.
Add enough water to barely cover beans.
Add salt and pepper and bring to a boil.
Cover and lower heat; simmer for 15 minutes or until beans are tender.
Remove cover and increase heat to thicken the liquid (about 3 minutes].
Serve warm or cool.
Chunky Chocolate Chip Cookies


Ingredients:
unsalted butter, brown sugar, granulated sugar, eggs, all-purpose flour, salt, baking soda, chocolate chips

Directions:
Preheat oven to 375°F . Grease and flour a cookie sheet., In large bowl, cream butter with both sugars until light and fluffy., Add eggs and continue beating 1 minute., Combine dry ingredients and gradually add to batter, beating at low speed., Mix in chocolate chips, chocolate chunks and almond extract., Drop small spoonfuls of batter onto cookie sheet and bake 10 minutes., When done, carefully transfer cookies to wire racks and let cool.
Raspberry Cream Bars


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, Cool Whip, raspberry Jell-O gelatin, boiling water, frozen unsweetened raspberries

Directions:
Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
Pour raspberries over cream layer and chill.
If you like, more Cool Whip can be spread on top.
* Rita's Lasagna*


Ingredients:
garlic clove, tomato paste, mushrooms, stewed tomatoes, onion, parsley flakes, basil, thyme, oregano, mild salsa, fat-free cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Sauté meat and garlic in a large frying pan.
Blend the mushrooms and stewed tomatoes and add to pan. Add the rest of the sauce ingredients, and simmer for 20 minutes covered.
Cook the noodles and rinse in cold water to let cool.
Layer beginning with sauce then noodles then cheese mixture Repeat until out of ingredients.  Top with the parmesan cheese. Bake at 350° for 1 hour.
White Lady (No Egg)


Ingredients:
triple sec, lemon juice

Directions:
Put ice into glass., Pour in other ingredients., Stir., Enjoy.
Half-N-Hour Hellfire Chicken


Ingredients:
boneless skinless chicken breasts, onion, margarine, red pepper flakes

Directions:
Note: Regular chicken can be substituted for more flavor impact!
Preheat large saucepan on top of stove.
Chop onions into one inch bite size pieces.
Add 2 tablespoons margarine or cooking oil.
Add the pepper flakes to release the heat into the margarine or oil.
After about two minutes, making sure the pepper flakes do not burn, add onions and saute until the onions are either translucent or lightly browned.
Add chicken breasts and cook with lid on saucepan for 20 minutes.
Note:  Remember to keep on medium heat and check periodically to make sure the hot sauce doesn't evaporate or burn.
If you need to add more hot sauce that is fine. Or if you would rather substitute water instead of more hot sauce that is fine also.
Pomegranate Orange Tart With Pistachio Shortbread Crust


Ingredients:
pistachios, all-purpose flour, powdered sugar, salt, butter, canola oil, blueberries, pomegranate juice, granulated sugar, cornstarch, vanilla extract, cream of tartar, salt, granulated sugar, water

Directions:
Preheat oven to 350.
Place pistachios in a food processor.  Process until almost ground.  Add flour, powdered sugar and 1/4 teaspoon salt to processor.  Pulse to combine.  Add butter.  Drizzle with oil.  Pulse until mixture resembles coarse meal.  It will be slightly "sandy".
Press mixture into bottom and up sides of a 9 inch removable bottom tart pan coated with baking spray.  Bake at 350 degrees for 25 to 30 minutes or until golden.  Cool completely.
Place blueberries in a medium saucepan.  Mash with a potato masher.  Add juice, 1/3 cup sugar, and cornstarch, stirring with a whisk.  Bring to a low boil over medium high heat, stirring frequently.  Reduce heat; simmer 1 minute or until thickened, stirring constantly.
Place egg yolks in a medium bowl.  Add 1/2 cup hot juice mixture to yolks, stirring with a whisk.  Pour egg mixture into pan, bring to a boil over medium low heat.  Cook 1 minute or until bubbly and thick, stirring constantly.
Remove from heat.  Strain through a sieve into a bowl.  Stir in rind.
Place bowl in a larger ice-filled bowl for 20 minutes or until cooled, stirring occasionally.  Pour mixture into crust.  Cover and chill 3 hours or until set.
Place egg whites in a large bowl.  Add vanilla, cream of tartar, and 1/8 teaspoons salt.  Beat with mixer at high speed until soft peaks form.
Combine 3/4 cup sugar and 1/3 cup water in a saucepan.  Bring to a boil.  Cook, without stirring, until a candy thermometer registers 250.
Gradually pour hot sugar syrup in a thin stream over egg whites, beating a medium-low speed, then at high speed until stiff peaks form.
Spread meringue over tart.  Garnish with pomegranate arils.
Pickled Eggs II
Category: appetizers-and-snacks
By Rayna Jordan

I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.

Ingredients:
12 extra large eggs
1 ½ cups distilled white vinegar
1 ½ cups water
1 tablespoon pickling spice
1 clove garlic, crushed
1  bay leaf

Directions:
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat. Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 week
Yields: 12 eggs

Calories: 84.7
Fat: 5.8 g
Saturated fat: 1.8 g
Carbohydrates: 0.7 g
Sugars: 0.4 g
Protein: 7.3 g
Cholesterol: 215.8 mg
Sodium: 82.1 mg
Peanut Butter Chocolate Cups


Ingredients:
butter, shortening, creamy peanut butter

Directions:
In microwave, melt chocoloate, butter, and shortening; stir until smooth.
Place foil or mini paper baking cups in a mini muffin pan.  Place 1 tablespoon of chocolate mixture in each cup.
In microwave, heat peanut butter until melted.   Spoon into cups.  Top with remaining chocolate.
Refrigerate for 30 minutes or until firm.
Rustic Cardamom  Waffles W/ Cherry Cream


Ingredients:
buckwheat flour, wheat flour, unbleached all-purpose flour, ground cardamom, salt, baking powder, egg, buttermilk, honey, turbinado sugar, canola oil, heavy whipping cream, fresh cherries, kirsch, lemon, confectioners' sugar

Directions:
First you will want to take your pitted cherries, and soak them in enough kirsch to cover them; keep in mind that the longer you soak them, the stronger the flavor.
Then take out your waffle iron and preheat it.
In a medium-sized bowl, combine flours, cardamom, cocoa powder, salt, and baking powder.
In another bowl, combine egg, milk, honey, turbinado sugar and oil.
Then, Slowly add flour to wet mixture, and just mix to combine; do not mix too much.
Grease your waffle iron if necessary, and add 1/2 of the mixture to your waffle iron as required (some irons state to put the mixture in the middle, however with most belgian irons, you must put it in each separate section as they are quite deep].
Close your iron, and allow them to cook until done; Fully preheated, my iron cooked these in about 4 minutes, but please do keep in mind that all waffle irons are different, so the time may vary depending on your waffle iron.
While your waffle is cooking, drain your cherries.
Then, whip your cream until you get soft peaks.
Once you have soft peaks, fold in your cherries, lemon zest and superfine sugar.
Once your waffle has cooked, top with some of your cherry cream, and dust with confectioner's sugar.
Serve and enjoy!
Thai Chicken Meatballs With Dipping Sauce


Ingredients:
scallions, garlic cloves, ground galangal, crushed pineapple, rice vinegar, ketchup, dark brown sugar, soy sauce, cornstarch, fresh lemongrass, scallions, garlic cloves, fish sauce, water, crushed red pepper flakes, egg, milk, cooked white rice, ground chicken, panko breadcrumbs

Directions:
To make the sauce:
Chop the scallions and mince the garlic.
Heat oil in a small saucepan.  Add scallions, garlic, and galangal and cook for 3 minutes, stirring frequently.
Add pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce and mix well.  Bring to a boil over medium-high heat, then reduce heat to low and simmer for 5 minutes.
Combine cornstarch and 1 tablespoon of water in a small cup.  Add the mixture to the sauce and cook, stirring, for 1 minute or until thickened slightly.  Allow to cool to room temperature before serving.
To make the meatballs:
Cover a rimmed baking sheet with foil and spray with cooking spray.
Remove the leaves from the lemongrass and trim the root end.  Slice the bottom 3 inches of the root; discard the remainder.  Combine the lemongrass, scallions, garlic, fish sauce, water, and crushed red pepper flakes in a blender or food processor and puree until smooth.
Whisk the egg and milk in a large mixing bowl.  Add the lemongrass mixture and rice and mix well.  Add the ground chicken and salt and pepper to taste and mix again.
Make into 1 1/2 inch meatballs, roll in the panko crumbs, and place on the prepared pan.  Spray the tops of the meatballs with cooking spray.
Bake at 450 degrees for 12-15 minutes until meatballs are cooked through and no longer pink.  Served immediately with the dipping sauce.
Almost Vegetarian Vegetable Soup


Ingredients:
yellow onion, butter, chicken broth, potatoes, carrots, frozen corn, diced tomatoes, parsley flakes, ground cayenne pepper

Directions:
In a heavy stock pot, melt butter and saute onions until they are clear.
Add broth and bring to a boil.
Add potatoes and carrots.  Let cook at a boil until veggies are tender.
Add corn, and, again, bring to a boil.
Add all remaining ingredients.
Allow to cook together for another 10 - 15 minutes.
Serve with corn bread or other good bread, or fix rice to add to your soup bowls.
Mom's Hot Fudge Sauce


Ingredients:
butter, baking chocolate, evaporated milk, confectioners' sugar

Directions:
Melt chocolate and butter over low heat.
Remove from heat and add alternately sugar and milk. It will be lumpy they will dissolve over heat.
Return to heat put on medium and bring to a simmer, reduce to low heat for 10 minutes.
Stirring constantly I use a whisk.  The sauce should be thicker if not cook additional time, you can also add more sugar but I prefer to just cook it longer.
Will keep in refrigerator for a couple of weeks.
Enjoy.
Honey Chocolate Chip Cookies


Ingredients:
butter, honey, brown sugar, egg, vanilla, flour, baking soda, salt, chocolate chips

Directions:
Cream butter and sugar, then add honey., Add egg and vanilla., Add dry ingredients and mix well., Drop by teaspoonful onto ungreased cookie sheet., Bake 375F 10 minutes.
Raspberry-OJ-Banana Smoothie
Category: breakfast-and-brunch
By lutzflcat

Start the day with a sweet and creamy smoothie or blend up a snack for the kids in the afternoon. Frozen raspberries or banana will work for this, but you may need to reduce the ice. Everybody has their own preference for the texture and consistency of a smoothie, myself included.

Ingredients:
1 ½ cups ice cubes
1 cup fresh raspberries
1 cup orange juice
1  banana, cut into chunks
½ cup vanilla fat-free yogurt
1 teaspoon honey, or to taste

Directions:
Blend ice cubes, raspberries, orange juice, banana, yogurt, and honey in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 205.5
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 47.3 g
Sugars: 34.3 g
Dietary fiber: 6 g
Protein: 5.2 g
Cholesterol: 1 mg
Sodium: 49.5 mg
Lemon Bars I
Category: desserts
By Sallie

Lemon bars on a shortbread base.

Ingredients:
1 cup all-purpose flour
¼ cup confectioners' sugar
¼ cup butter
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon baking powder
2  eggs
3 tablespoons lemon juice
1 tablespoon lemon zest
⅓ cup confectioners' sugar for decoration

Directions:
Preheat oven to 350 degrees F (175 degrees C). To make Bottom Layer:  Mix one cup flour and 1/4 cup confectioners sugar.  Melt the butter and stir into flour mixture. Press flat and even into an 8x8 inch baking dish.  Bake for 20 minutes. While baking, make the top layer:  Mix 1 cup sugar, 2 tablespoons flour, and the baking powder. Beat eggs and add to mixture, stirring well.   Add lemon juice and rind, mix again. Pour over bottom layer; Bake at 350 for 25 minutes.  Cool a little, cut into squares while warm; dust with confectioners sugar.

Yields: 16 squares

Calories: 132.7
Fat: 3.6 g
Saturated fat: 2 g
Carbohydrates: 24 g
Sugars: 16.9 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 30.9 mg
Sodium: 44.7 mg
Foiled BBQ Chicken with Corn on the Cob and Pinto Beans
Category: meat-and-poultry
By Christina Egan

Serve with garlic bread.

Ingredients:
8  chicken drumsticks
4  small ears corn
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter, melted
½ cup barbeque sauce
1 (15 ounce) can pinto beans, rinsed and drained

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease 4 large sheets of aluminum foil, about 12x18 inches. Arrange 2 chicken drumsticks and an ear of corn in the center of each sheet of foil. Season with salt and black pepper. Drizzle corn with melted butter. Spoon barbeque sauce over chicken. Divide pinto beans evenly over each portion. Fold the foil around the chicken and corn and loosely seal the edges. Transfer foil packets to a baking dish. Bake chicken until no longer pink at the bone and the juices run clear, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 523.8
Fat: 21.2 g
Saturated fat: 6.7 g
Carbohydrates: 36.7 g
Sugars: 10.7 g
Dietary fiber: 5.7 g
Protein: 46.6 g
Cholesterol: 144.1 mg
Sodium: 1316.6 mg
Ospidillo Cafe Spaghetti Sauce


Ingredients:
water, tomato sauce, tomato paste, pepper, kosher salt, chili powder, granulated sugar, cider vinegar, bay leaves, onion

Directions:
"Combine all ingredients and simmer over a slow boil for three hours. Remove bay leaves before serving."
Grilled Chuck Steak


Ingredients:
olive oil, vinegar, beef broth, brown sugar, horseradish, garlic cloves, onion, cracked black pepper, kosher salt

Directions:
Combine all the ingredients (except steaks] in a bowl.  Mix well. You may choose to puree the marinade to get a more consistent mix.
Reserve one cup of marinade for basting.
Place three steaks in a gallon storage bag, place the other three in a second bag.
Divide remaining marinade and pour over steaks.  Seal bags and allow steaks to marinate in the refridgerator for four hours or more.
Grill steaks with medium-hot coals.  Leave to coals lumped in the middle of the grill and grill the steaks around them, not directly above them.
I turn the steaks a few times on the grill and baste liberally with the reserved marinade during cooking.
Mussels and Pipis in Oyster Sauce


Ingredients:
mussels, oyster sauce, palm sugar, fresh ginger, spring onion, coriander sprig, white pepper

Directions:
Heat a wok and add about a centimetre of water to cover the bottom.
Add the mussels and pipis and cover with a tight-fitting lid.
Steam for a few minutes and remove shellfish to a bowl as they open.
With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
Serve in individual bowls with rice or fine egg noodles.
Chicken Sausage Gumbo


Ingredients:
boneless chicken breasts, flour, onion, bell pepper, celery, chicken broth, andouille sausage, garlic cloves, salt, black pepper, cayenne pepper, cooked rice, salt, black pepper, cayenne pepper, paprika, onion powder, garlic powder

Directions:
Prepare seasoning mix. Cut up chicken. Place chicken on baking sheet and sprinkle with seasoning mix. Let stand 30 minutes.
Place flour in bag. Add chicken and shake. Remove chicken and shake in colander to remove excess flour. Reserve all flour.
Heat one cup lard in large Dutch Oven. When very hot add chicken in batches, stir until browned on all sides. Strain lard and add more to equal 1 cup. Add fat back into pot. Add reserved flour and whisk over medium-low heat until mahogany-colored.
Add onion, bell pepper, and celery at once, stir. Cook until vegetables are wilted.
Slowly stir in stock, stirring as you add. Bring to a full boil.
Reduce heat and add sausage, garlic, salt, black pepper and cayenne. Add chicken and simmer 25 mins., stirring often.
Serve over rice.
Sourdough Starter
Category: bread
By Esther Nelson

Make your starter in a glass container and store in the refrigerator after fermentation has occurred.

Ingredients:
1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour

Directions:
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely. Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally. When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake. When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generation! Use this starter to make the Sourdough Chocolate Cranberry Cake, and the Sourdough Chocolate Cake.

Yields: 3 cups

Calories: 62
Fat: 0.2 g
Carbohydrates: 12.9 g
Dietary fiber: 0.5 g
Protein: 1.9 g
Sodium: 1.5 mg
Unbelievable Clams and Garlic


Ingredients:
clams in shell, extra virgin olive oil, garlic, white wine, butter, fresh parsley

Directions:
Wash clams to remove any dirt or sand.
In a large pot, heat oil over medium heat.
Add garlic; saute for 1 minute, or until tender.
Pour in the white wine.
Boil until wine has reduced to half its original volume.
Add clams, cover, and steam till clams start to open.
Add butter,lemon and red pepper flakes, cover, and cook till most or all of the clams open.
Discard any that do not open.
Transfer clams and juice to large bowls.
Sprinkle with parsley.
Serve with warm crusty bread for dipping or on top of pasta!
Fougasse
Category: bread
By Connie

This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs.  The flat bread can be slashed to form shapes (a leaf, tree, or wheat stalk), or the slits can be cut to form a lattice, making the bread easy to pull apart.

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
1 teaspoon active dry yeast
4 cups all-purpose flour
½ tablespoon dried basil
½ tablespoon ground savory
½ tablespoon dried thyme
½ tablespoon dried rosemary
2 tablespoons sea salt
4 tablespoons olive oil
2 tablespoons cornmeal

Directions:
Pour water into a large bowl.  Sprinkle yeast into water, and let it stand undisturbed until dissolved.  Stir in 1 cup flour, 1 tablespoon herbs, sea salt, and 2 tablespoons oil until well blended.  Mix in the flour, 1 cup at a time until a thick and somewhat sticky dough forms. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic.  Form into a ball, and place into an oiled bowl.  Flip the dough to coat the surface.  Cover the bowl with a clean dishtowel, and let it rise until doubled, about 1 hour. Punch dough down, and divide in half.  Shape into an irregular ovals, about 1 1/2 inch thick.  Sprinkle cornmeal over 2 baking sheets; transfer dough to pans.  Brush each loaf with olive oil, and sprinkle the remaining herbs on top.  Make several slashes in the bread, cutting through the dough with a knife.  Cover the loaves with clean dishtowels.  Let rise again until the dough begins to rise again, about 20 minutes. Place baking sheets into a preheated 450 degree F (220 degree C) oven.  Quickly splash a small amount of water onto the floor of your oven to create steam, and close the oven door.  Bake until golden, about 20 minutes.

Yields: 2 flat loaves

Calories: 119.8
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 20.1 g
Sugars: 0.1 g
Dietary fiber: 0.9 g
Protein: 2.8 g
Sodium: 528.9 mg
Banana Oat Bread Pudding
Category: desserts
By azalia

One time I had a lot of oats leftover so I made up this concoction in 40 minutes. You can add more sugar or bananas to your sweet delight.

Ingredients:
4 slices whole wheat bread
1 cup rolled oats
2 ½ cups lowfat milk
¼ cup butter, softened
4  ripe bananas, sliced
⅓ cup brown sugar
¼ cup raisins  (Optional)

Directions:
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 1 8x8 inch pan

Calories: 132.3
Fat: 4.3 g
Saturated fat: 2.4 g
Carbohydrates: 21.4 g
Sugars: 11.8 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 10.7 mg
Sodium: 71.3 mg
Chicken Pineapple Cilantro Salad


Ingredients:
avocado, black beans, red bell pepper, chayote, corn, lime juice, lime, fresh cilantro

Directions:
Mix pineapple juice, lime juice, and dressing.
Build all other ingredients over the mixed greens, and drizzle with dressing.  Squeeze limes over the salad as you enjoy!