xiaoxl/recipe_data huggingface dataset:
Pumpkin Waffles


Ingredients:
egg, brown sugar, pumpkin puree, vanilla, all-purpose flour, baking powder, salt, cinnamon, nutmeg, ginger, clove, apple, walnuts

Directions:
Beat together egg, egg whites, sugar, milk, oil, pumpkin and vanilla., Mix dry ingredients., Add to egg mixture., DO NOT OVERMIX., Fold in apple and nuts., Make waffle in your waffle maker with about 3/4 cup of batter per waffle.
Cowboy Chili


Ingredients:
garlic, yellow onion, stewed tomatoes, beef broth, chili powder, ground cumin, dried oregano, cayenne pepper, pinto beans, salt

Directions:
In a large saucepan, cook ground beef, garlic and onion over medium heat, stirring until beef is browned, about 10 minutes.
Drain well.
Stir tomatoes with liquid, broth, chili powder, cumin, oregano and cayenne pepper into beef mixture.
Reduce heat to low.
Cover and simmer, stirring occasionally, for 1 hour.
Add pinto beans and salt.
Cook stirring, for 15 minutes longer.
note: The flavor of the chili actually improves once the ingredients blend making this the perfect do-ahead meal.
Refrigerate chili until ready to use, then reheat over low heat.
Raspberry Jalapeno Glaze


Ingredients:
fresh raspberries, apple cider vinegar, soy sauce, brown sugar, lemon juice

Directions:
In a nonreactive, heavy saucepan, mix everything together and cook over medium high heat until the sugar has melted.
Continue to cook until the sauce has reduced to 4 cups and coats the back of a spoon (approx 20-30 minutes].
Beautiful Cucumber Salad


Ingredients:
cucumbers, radishes, cherry tomatoes, red onion

Directions:
Slice one of the cucumbers into long thin ribbons using a vegetable peeler; set aside.
Peel remaining cucumbers; cut into 1-inch cubes.  Toss with remaining ingredients, except cucumber ribbons.
Place salad in center of serving bowl.  Arrange cucumber ribbons around the rim of serving bowl.
Sweet Potato and Ontario Apple Gratin


Ingredients:
sweet potatoes, onion, apples, milk, all-purpose flour, dry mustard, salt, pepper, gruyere cheese

Directions:
Preheat oven to 400°F (200°C]. Arrange half of the sliced sweet potatoes over the bottom of an 8-inch round (2 L] baking dish. Arrange half of the sliced onion rings over the sweet potatoes and half of the sliced apples over the onion. Repeat these layers with remaining ingredients.
In medium bowl, whisk together milk, flour, mustard, salt and pepper. Drizzle over apples. Sprinkle with cheese.
Cover with foil and bake in preheated oven for 45 minutes. Remove foil and bake until cheese is bubbly and golden and potatoes and apples are tender, approximately 15 minutes. Let stand 10 minutes before serving.
*Variety Tip: For best results, use Ontario Empire, Golden Delicious, Spartan, Cortland or Northern Spy apples.
Wasabi Potato Salad


Ingredients:
potatoes, wasabi paste, wasabi powder, water, mayonnaise, celery, bacon bits, onion, apple, mint

Directions:
In a medium saucepan over high heat place potatoes covered with water.
Reduce heat to simmer and cook for 12 minutes or until tender.
Drain and spread potatoes on a cookie sheet. Cool to room temperature.
While potatoes are cooling, whisk the wasabi paste and mayonnaise together in a large bowl until blended.
Stir in potatoes, celery, bacon, onion, apple, mint, salt and pepper (to taste].
Refrigerate until serving. Serve cold or at room temperature.
Vegan Refried Beans


Ingredients:
black beans, garlic cloves, olive oil

Directions:
Pour the beans in a food processor and pulse to blend.
Once most of the beans are mashed up, keep the processor running and slowly drizzle in the olive oil.
Add the garlic, salt and pepper and let the beans blend for at least 3 minutes, making sure it's nice and smooth.
Scrape the beans into a small saucepan and place over low heat, stirring often, until the beans are warmed through.
Taste to adjust for more salt or pepper.
Serve hot with tortialla chips or Spanish rice as a side, or smear into a tortilla with some veggies for a burrito --  or just eat them right out of the pot.
Dreamsicles


Ingredients:
vanilla extract, milk

Directions:
Mix all and adjust to suit your taste., Pour into molds and freeze.
Mom's Birthday Chili


Ingredients:
boneless skinless chicken breasts, red kidney beans, diced tomatoes, tomato sauce, pico de gallo, chili powder, minced garlic clove, cumin

Directions:
Marinate chicken for at least an hour in the Cajun marinade.
Bake the chicken at 350ºF for an hour.
After you stick the chicken in the oven, combine all the other ingredients in the crock pot.
Shred the chicken when you finish baking it and add it to the pot.
Cook on low for six to eight hours.
Carbonate Your Own Ginger Ale


Ingredients:
sugar, baker's yeast, water

Directions:
For equipment, you will need a clean 2-liter plastic soft drink bottle with cap (do not use glass as there is a risk of explosion],
a grater (preferably with fine "cutting" teeth, and a funnel.
Put the sugar into the bottle using the funnel.  (Leave the funnel in place until you are ready to cap the bottle.].
Add baker's yeast, also through the funnel.
Shake to mix the yeast grains with the sugar granules.
Place grated ginger into a Pyrex measuring cup or similar.
Juice a whole lemon. Lemon is optional, giving a little tartness to the ginger ale. Try it both ways to see which you prefer.
Add the juice of a whole lemon to the grated ginger in the measuring cup. Stir to form a slurry.
Add the slurry to the bottle. It may stick in the funnel.  Don't worry, the next step will wash it into the bottle.
Rinse containers with fresh clean water, and dump the water into the bottle, trying to wash any particles sticking to the funnel into the bottle.
Fill the bottle to the neck with fresh cool clean water, leaving about an inch of head space, securely screw cap down to seal. Invert repeatedly to thoroughly dissolve sugar.
Place in a warm location for 24 to 48 hours.  (Do not leave at room temperature longer than necessary to feel "hard."  The excess pressure may cause an eruption when you open it, or even explode the bottle!].
Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb.  If it dents in as in the picture, it is not ready.
Once the bottle feels hard to a forceful squeeze, usually only 24-48 hours, place in the refrigerator. Before opening, refrigerate at least overnight to thoroughly chill. Crack the lid of the thoroughly chilled ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!
Do not leave the finished ginger ale in a warm place any longer than the time it takes for the bottle to feel hard. Leaving it at room temperature longer than two days, especially in the summer when the temperature is high, can generate enough pressure to explode the bottle. Once it is thoroughly chilled, there is little danger of explosion.
Filter the ginger ale through a strainer if you find floating pieces of ginger objectionable.  These are found in the first glass or two poured, and, since most of the ginger sinks to the bottom, the last glass or so may require filtering too.  Rinse the bottle out immediately after serving the last of the batch.
Easy Tuna Mac


Ingredients:
albacore tuna in water, green onion, dill weed, cheddar cheese

Directions:
Prepare Kraft dinner according to package directions, sauce and all.
Stir in the tuna, green onion, dill weed, salt, pepper and cheese. Voila!
I love it with ketchup but I know how people can be quite funny about what ketchup does and doesn't go on, so you decide :o].
Moussaka Stack (21 Day Wonder Diet: Day 16)


Ingredients:
garlic clove, lean ground beef, tomatoes, ground cinnamon, ground nutmeg, flat leaf parsley, fresh basil, eggplant, red capsicum, yogurt, lemon rind, lemon juice, baby rocket

Directions:
Cook onion, garlic and beef stock in a medium frying pan until onion softens.  Add beef, tomato and spices; cook, stirring, until beef is browned.  Add extra stock; bring to the boil.  Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed.  Remove from heat, stir in herbs.
Meanwhile, slice eggplant lengthways into 6 slices; discard the 2 outside pieces.  Cook eggplant and capsicum on heated grill plate until browned and tender.
Combine yogurt, rind, and juice in a small jug.
Stack beef mixture, eggplant, capsicum and rocket on plates; drizzle with the yogurt mixture.
Best Leftover Cranberry Sauce Muffins
Category: bread
By Marie Wishart

These muffins are so soft and fluffy and so delicious with the roasted pecans on top. A great way to use up leftover cranberry sauce from Thanksgiving! The sugar amount needed depends on how sweet your cranberry sauce is. You can go up to 1/2 cup if the leftover cranberry sauce is on the tart side.

Ingredients:
½ cup milk
⅓ cup olive oil
1 ¼ cups leftover cranberry sauce
⅓ cup brown sugar, or more to taste
1  egg
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 ½ cups all-purpose flour
1 cup oatmeal
¼ cup chopped pecans, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Combine milk, olive oil, leftover cranberry sauce, brown sugar, and egg in a bowl and mix together using an electric mixer. Mix in baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add flour and oatmeal and mix everything into a smooth batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle with chopped pecans. Bake in the preheated oven until tops spring back when lightly pressed, about 21 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 227.5
Fat: 8.8 g
Saturated fat: 1.4 g
Carbohydrates: 34.4 g
Sugars: 13.8 g
Dietary fiber: 1.8 g
Protein: 3.5 g
Cholesterol: 16.3 mg
Sodium: 321.3 mg
Championship Potatoes


Ingredients:
thick slab bacon, red onion, garlic, butter, cheddar cheese, green onion, cayenne pepper, paprika, sour cream

Directions:
Fill a 6-quart pot â…” full of water; add the crab boil and mix until blended. Cut the potatoes in half and slice into â…œ-inch thick pieces. (This can be done ahead of time; cover the potatoes with ice water until ready to cook.] Add the potatoes to the pot. Bring water to a boil and cook the potatoes until fork-tender.
While the potatoes are cooking: in a medium saute pan on medium heat, cook bacon until crispy; remove and drain on a paper towel. Add red onion to bacon grease; cook until caramelized. Just before onions are done, add garlic and cook until lightly brown.
In a bowl, place butter, ½ the cheese, ½ the bacon bits, ½ the green onions, the cooked red onions and garlic, cayenne, paprika, salt, pepper, and sour cream; mix together thoroughly. Strain potatoes and add to bowl; let stand for a few minutes or until cheese starts to melt. Fold ingredients together, trying not to break up the potatoes excessively. Top with remaining cheese, bacon, and green onions. Check seasonings and adjust to taste.
Turkey-dilly Meatballs


Ingredients:
margarine, butter, onion, ground turkey, salt, pepper, eggs, milk, fresh dill, dried dill weed, chicken broth, all-purpose flour, milk

Directions:
In a 12-inch skillet over medium heat, cook onion in 1 tablespoon of butter or margarine until tender, stirring occasionally.
In large bowl, mix cooked onion, ground turkey, bread crumbs, salt, pepper, eggs, 1/4 cup milk, and dill until blended.
Shape into 1-inch meatballs.
In the same skillet over medium heat, cook meatballs in 2 tablespoons butter or margarine.
Cook one third at a time until lightly browned; remove to bowl as they brown.
In small bowl stir chicken broth and flour with wire whisk until smooth; pour into skillet.
Over medium-high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet; boil for 1 minute.
Gradually stir in milk until blended.
Return meatballs to skillet; heat to boiling.
Reduce heat to low; simmer, uncovered for 15 minutes.
Garnish with 1 tablespoon chopped fresh dill, if desired.
Uncle Bill's Asparagus Soup


Ingredients:
asparagus spears, butter, onion, water, potatoes, fennel seed, black pepper, seasoning salt

Directions:
Break off tough ends of asparagus and discard.
Cut tips off asparagus and set aside.
Cut remainder of asparagus stems into 1 inch pieces.
In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
In a food processor or blender, puree' soup in batches and return to saucepan.
Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
Adjust seasonings to taste.
Serve soup hot.
Faux Pink Champagne


Ingredients:
sparkling apple cider, sparkling water, cranberry juice cocktail

Directions:
Combine all and serve.
You can actually make this a little ahead of time, the bubbly part just goes away some.
White Horseradish Barbecue Sauce


Ingredients:
mayonnaise, apple cider vinegar, ground black pepper, sugar, salt, roasted garlic, ground cayenne pepper

Directions:
"Combine all ingredients in a small bowl, whisking well."
Traditional Garlic Shrimp


Ingredients:
shrimp, margarine, garlic cloves, dry white wine, crushed red pepper flakes, lemon

Directions:
Preheat oven to 350 degrees.
For two pounds of raw, peeled shrimp.
Saute:  One stick margarine (I use butter].
With Six cloves crushed garlic
Slowly, on low heat, heat the butter and garlic.  Do not burn the garlic !
Then
Add: 1/2 Cup dry white wine (can use cooking wine].
1/2 Crushed Red Pepper
1 1/2 oz. Fresh Lemon Juice.
Place raw, peeled shrimp in a 2 1/2 quart casserole dish and pour the sauce over the shrimp. Cover and bake 20 minutes.
You're done ! Serve over yellow or white rice or alone with plenty of bread .
Italian Sausage


Ingredients:
ground pork, water, fennel seeds, caraway seed, kosher salt, ground pepper, ground coriander, dry crushed red pepper, oregano, garlic powder, sugar

Directions:
Mix all dry ingredients together.
Spread ground pork out in a shallow pan.  Sprinkle with the spice mixture.  Drizzle with water.
Mix as thoroughly as possible (most important step].
Cover and refrigerate 24 hours.  Mix again.
Stuff into casings, make into patties, cook or freeze.  I like to just fry it up and use it for a topping on pizza.  Use your imagination - it tastes great in lots of dishes.  Cooking time is refrigeration time.
Scallop-Veggie Skewers


Ingredients:
olive oil, lemon juice, fresh parsley, fennel seed, salt, garlic cloves, zucchini, red onion, lemon wedge

Directions:
Soak 8 wooden skewers in warm water 30 minutes.  Drain.
Combine olive oil and next 5 ingredients in a small bowl.
Place scallops, zucchini, and onion in a large zip-top freezer bag.  Add lemon juice mixture; seal bag, and marinate in refrigerator 20 minutes.
Remove scallops and vegetables from marinade, discarding marinade.  Thread scallops and zucchini 1/4-inch apart onto 3 skewers.  Thread onion 1/4-inch apart onto remaining 3 skewers.
Grill onion, covered with grill lid, over medium-high heat (350 to 400 F] 5 minutes; add scallops.  Grill, covered with grill lid, 15 additional minutes, turning once.  Serve scallops and vegetables with lemon wedges.
Triple X Ginger Cookies


Ingredients:
butter, dark brown sugar, light brown sugar, egg, molasses, all-purpose flour, ground ginger, baking soda, salt, fresh ginger, crystallized ginger

Directions:
In a large mixing bowl, cream together the butter and brown sugars until smooth. Beat in the egg and molasses.
In a small mixing bowl, combine the flour, ground ginger, baking soda, and salt.
Stir the flour mixture into the molasses mixture using a wooden spoon (or your mixer].
Mix in the fresh and crystallized gingers.
Cover, and refrigerate dough for at least 2 hours, or overnight. Once chilled, you can easily form the dough into a "kielbasa thick" sausage kind of form -- then you can easily cut even-sized cookies (one inch wide will make nice big cookies].
Preheat oven to 350 degrees F (175 degrees C].
Shape dough into 1 inch balls, and place about 2 inches apart onto a non-greased cookie sheet.
Bake for 8-10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.
Feel free immediately as you take them from the oven to sprinkle spiced sugar over the cookies. To make spiced sugar mix 1/4 cup sugar with 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp dried orange peel. This spiced sugar is also great on oatmeal!
Cauliettes Mushroom Gratin


Ingredients:
cauliflower, milk, vegetable broth, parmesan cheese, salt, garlic powder, cayenne pepper, cauliflower, onion, olive oil, mozzarella cheese

Directions:
Microwave Mann's Cauliflower Cauliettes covered for 6 minutes, until very soft. Split the Cauliettes in half and use half for the sauce and half for the main ingredients. Sauté onion until soft, then set aside. Sauté mushrooms in olive oil until slightly brown, then set aside.
Pre-heat oven to 350°F. Purée all the sauce ingredients in food processor or blender until very smooth. Set aside.
Mix cooked Cauliettes, cooked onions, and cooked mushrooms with sauce. Spread in shallow baking dish (8” to 10” diameter].
Sprinkle cheese on top. Bake for 20 minutes, until bubbling at edges and starting to turn golden brown on top.
For freeze ahead: Prepare as above using two 2-quart casserole dishes. Allow dish to cool to room temperature. Cover tightly with plastic wrap, then with aluminum foil; freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350° F. Bake for 60 minutes or until warmed. Sprinkle with extra cheese before serving if desired.
Spinach Salad in Parmesan Frico Cups (Giada De Laurentiis)


Ingredients:
extra virgin olive oil, lemon juice, lemon zest, orange zest, honey, salt, black pepper, parmesan cheese, orange, red onion

Directions:
Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup] mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups]. Let cool until firm, about 5 minutes.
SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.
A.1. Cherry Cobbler Tart  #A1


Ingredients:
cherries, mascarpone cheese, brown sugar, vanilla extract, puff pastry sheet, all-purpose flour, unsalted butter, dark chocolate, heavy cream

Directions:
In a saucepan, cook cherries over medium heat for 6-7 minutes until reduced and cherries have popped.  Set aside.
Cut 1 sheet puff pastry in 9 equal squares.  Spray a 12 muffin tin with nonstick cooking spray.  Press each square of puff pastry in 1 muffin compartment.  Press dough up sides.
Combine mascarpone cheese, 1 tablespoon brown sugar and vanilla in bowl.  Spoon mixture evenly between 9 puff pastry cups.
Top mascarpone cheese mixture with cherries.
In a small bowl, combine flour, 2 tablespoons brown sugar and butter until combined and crumbly.  Top cherries with mixture evenly among cups.
Bake at 400 degrees for 15 minutes.  Remove from oven and let cool until room temperature.
Place chocolate in a bowl.  Heat heavy cream and A1 sauce in a saucepan over medium heat until hot and almost boiling.  Pour over chocolate.  Whisk until melted and combined.
To serve:  Drizzle ganache on plate.  Top with tartlet and top with more ganache.  Enjoy!
Healthy Ketchup


Ingredients:
tomato paste, water, vinegar, demerara sugar, onion powder, salt, garlic powder

Directions:
Place tomato paste in pan and stir till smooth., Add water little bit at a time while stirring., Add vinegar same way., Add remaining ingredients and stir over low heat till simmering., Place into old bottles and cool.  Store in fridge.
Baked White Sea Bass With Drunken Baby Potatoes and Cumin Rice


Ingredients:
spring onions, ginger, salt, baby potatoes, rice, cumin seeds, salt, olive oil

Directions:
Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
Place the fish fillets on the bed of ginger and spring onion.
Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
Sprinkle rock salt.
Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven].
Boil the baby potatoes in salt water.
Halve the boiled baby potatoes. Do not peel the skin.
Soak the baby potatoes in the rice wine for half an hour.
Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down] and pour whatever is left of the marinade onto the potatoes.
Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven].
I baked the fish fillets and the baby potatoes together in the same pan.
Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
Cumin Rice.
Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.].
Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
Turn off the gas (there will be liquid on top of the rice], cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.
Best Cream Of Broccoli and Potato Soup
Category: soups-stews-and-chili
By BRITTLEY47

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Ingredients:
2 tablespoons butter
1  onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Directions:
Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes. Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth. Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.

Yields: 6 servings

Calories: 363.8
Fat: 25.9 g
Saturated fat: 15.8 g
Carbohydrates: 27.9 g
Sugars: 5.8 g
Dietary fiber: 5 g
Protein: 8.2 g
Cholesterol: 85.5 mg
Sodium: 625.3 mg
Zesty Pork  Marinade


Ingredients:
olive oil, lemon, lemon, oregano, garlic clove, pepper, salt

Directions:
Place the oil in a plastic container, adding the remaining ingredients, stir well.
Add the pork loin chops, Smaller but thicker ones are better if possible as they tend to cook better and not dry out.
Leave to marinade as long as possible, turn the meat a few times.
Grill or Barbecue until cooked - this can range from  5 to 10 minutes according to how thick the meat is.
Serve with salads and crusty bread or rolls.