xiaoxl/recipe_data huggingface dataset:
Pumkpin Soup


Ingredients:
pumpkin, squash, onion, carrot, celery, garlic cloves, pepper, nutmeg

Directions:
put some holes in your squash and put on a baking tray in the oven for about an hour.
Till you see the flesh soft inside.
Let it cool then scoop out all the flesh, leaving the skin and seeds.
make up however much stock you want, use a really good quality vegetable stock, we have one called Marigold here in England, not some really cheap stock cubes.
In a large saucepan sweat some small diced onions, grated carrot and some celery (the flowers are good] (this is called mirepoix or soffrito]and some garlic in a little vegetable oil until soft but slow so they are not coloured, add the stock and the squash and zap with a hand blender.
Check the seasonings, I like to add fresh blk pepper and a little fresh grated nutmeg.
Serve with crusty bread or whatever else you are having.
Homemade Yogurt


Ingredients:
"yogurt"

Directions:
In a large cooking pot pour in the milk. Set it on medium high and watch it carefully so that the milk won't boil over the pot and spill out. It only needs to boil until it starts to bubble up quickly.
When the milk bubbles high turn off the burner of promptly remove it from the burner.
Let it cool for about 30 minutes or until it is close to room temperature
Using an old mayonnaise jar, or a glass jar that holds about 36 oz, drop in the tablespoons of yogurt.
Add the cooled boiled milk from the pot into the jar. Tightly close the lid.
Wrap the jar with two tea towels and place it in the oven. Turn on the oven light and keep it on until the yogurt is thick.
Leave it in the oven over night or for about at least 8 hours to give it time for the active yeast to thicken it.
When it is thickened, place it in the refrigerator. It will keep for a week, but no longer.
Mushroom and Leek Sauce


Ingredients:
olive oil, garlic, red chile, leek, plain flour, mushrooms, evaporated milk, fresh flat-leaf parsley

Directions:
Heat oil in a non stick frying pan over medium heat., Add garlic, chili and leek., Cook, stirring for 3 to 4 minutes or until soft., Add flour and cook for 1 minute., Increase heat to high and add mushrooms., Cook, stirring for 3 minutes or until tender., Add evaporated milk gradually, stirring., Bring to the boil., Reduce heat to medium and simmer for 4 minutes or until thickened., Stir in parsley., Season with salt and pepper., Enjoy!
Spicy Toasted Pecans


Ingredients:
butter, Worcestershire sauce, Tabasco sauce, black pepper, salt, pecan halves

Directions:
Preheat oven to 375 degrees.
Melt 3 tablespoons butter in a medium saucepan and add the remaining ingredients one at a time.
Add pecans last.
Spread out pecans on foil lined cookie sheet and bake at 375 degrees for 8-10 minutes per batch.
Cool.  These are good warm, but better later.
Garlic Cheese Quick Bread


Ingredients:
flour, baking powder, salt, sharp cheddar cheese, sugar, garlic powder, milk, egg

Directions:
In a large bowl, combine dry ingredients and cheese.
In another bowl, whisk the milk, oil and egg.
Stir liquid mixture into dry ingredients just until moistened.
Pour into a greased 9-in.x 5-in. loaf pan.
Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Torresmos-Portuguese Garlic Roasted Pork


Ingredients:
salt, paprika, white wine, red wine, garlic cloves

Directions:
Preheat oven to 375°F.
Place the peppers and salt into a food processor and mince.
Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
Add the pork pieces to the marinade, making sure the pork is coated well.
Cover with plastic wrap and place in the refrigerator for 24 hours.
After 24 hours remove pork, and discard the marinade.
Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist].
Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.
Brochettes of Melon, Prosciutto, and Fresh Mozzarella


Ingredients:
olive oil, fresh basil leaf, shallot, cantaloupe, fresh mozzarella balls, prosciutto

Directions:
Puree olive oil, basil and shallot in processor until basil and shallot are finely chopped.
Can be made the day before and bring out to room temperature for an hour before serving.
Make round balls from the smaller end of a melon baller, leave at least a half inch around the edges.  Hold a toothpick with 2 fingers, stick in a melon ball with the rounded side down.
Next, roll up a piece of prosciutto and place it on top of the melon ball.
Then stick in a mozzarella piece at the end.
Stick the toothpick with the mozzarella side down into the rim of the cantaloupe.
Repeat until both half of the cantaloupe rims are filled with these little brochettes.
Can be made 2 hours ahead, cover and refrigerate.
Divide and pour the sauce into the 2 bowls of the cantaloupe.
Dip a brochette into the sauce and put the whole thing in your mouth at once.
Enjoy!
Honey Gelato


Ingredients:
"vanilla custard"

Directions:
Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight.
Place in a food processor and process until mixture is creamy but still firm.
Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.
Easy Vegetable Kabobs


Ingredients:
mushroom caps, zucchini, yellow bell pepper, red onion, butter, margarine, fresh basil, garlic powder

Directions:
Thread vegetables onto 12-inch skewers.
In a small bowl, mix together the butter, basil, and garlic powder; reserve 1/4 cup butter mixture and set aside.
Grease the grill rack very well.
Place skewers on grill rack.
Grill, covered, over medium-high heat 20-25 minutes or until vegetables are tender, turn and baste with remaining butter mixture every 5 minutes.
Serve with reserved butter mixture.
Spicy Fish Tacos with Fresh Lime Sauce
Category: world-cuisine
By irvinetustin

This is a tasty dinner you can make quickly that is often a favorite with the young kids in the family.

Ingredients:
1 pound tilapia fillets
2 tablespoons taco seasoning mix
1 tablespoon olive oil
1 (4.6 ounce) package taco shells
1 (6 ounce) container plain yogurt
1 teaspoon lime juice
1 teaspoon white sugar
½ teaspoon grated lime zest
¼ teaspoon salt
4 cups coleslaw mix
2 tablespoons chopped fresh cilantro
1 small jalapeno chile, seeded, finely chopped
1  tomato, seeded and diced

Directions:
Season tilapia fillets with  . Heat oil in a 12-inch skillet over medium heat. Cook fish in hot oil until fish flakes easily with a fork, 3 to 4 minutes per side. Remove from heat and cut into bite-size pieces. Preheat oven to 325 degrees F (165 degrees C). Heat taco shells in preheated oven until crisp, about 5 minutes. Mix yogurt, lime juice, sugar, lime zest, and salt together in a large bowl. Stir in coleslaw mix, cilantro, and jalapeno; let stand 5 minutes. Spoon about 1/4 cup fish and 1/4 cup coleslaw mixture into each taco shell. Top each with 1 tablespoon tomato.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 tacos

Calories: 167.2
Fat: 5.9 g
Saturated fat: 1.2 g
Carbohydrates: 16.1 g
Sugars: 2.5 g
Dietary fiber: 1.3 g
Protein: 11.7 g
Cholesterol: 20.5 mg
Sodium: 281.1 mg
Blackberry Nirvana With Vanilla Cognac


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, cognac, brown sugar, blackberries

Directions:
Pre-heat oven to 375 degrees.
In a small bowl whisk together the flour, baking powder and salt. Set the bowl aside.
In a medium bowl beat together 1/2 cup butter and the white sugar until well combined. Beat in the eggs until smooth. Stir in the vanilla cognac.
Into the cognac mixture, stir in the dry ingredients to make a batter.
In a large saute pan or skillet, melt the remaining butter over medium heat. Stir in the brown sugar and cook until the brown sugar dissolves and begins to simmer (bubble].
Add the blackberries, stir to coat, and cook 2  minutes.
Remove the pan from the heat. Spoon the batter over the blackberries.
Place in the oven and bake 30 minutes.
Remove from the oven and let cool in the pan 10 minutes.
Being very careful, invert the pan (turn it over] onto a serving platter bigger than the pan (yes, you want the bottom to be the top]. Let cool slightly before slicing and serving.
Oreo® Balls
Category: desserts
By popcornprincess13

This is a major hit at my house! Made them for Christmas and also for my mother on Mother's Day! Hint: when mixing Oreos® and cream cheese, do it with your clean hands! Store remaining Oreo® balls in a covered container in the refrigerator.

Ingredients:
1 (14 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
1 (8 ounce) package cream cheese, at room temperature
1 (12 ounce) package vanilla-flavored almond bark, or as needed

Directions:
Line a baking sheet with parchment paper. Mix cookie crumbs and cream cheese together in a bowl; roll into balls and arrange on the prepared baking sheet. Freeze cookie balls until solid, about 1 hour. Melt almond bark in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip cookie balls in the melted almond bark, removing balls using 2 forks to allow excess bark drip back into double boiler. Arrange coated cookie balls on the baking sheet; refrigerate until coating is firm, about 10 minutes.

Prep time: 20 mins
Total time: 1 hr 30 mins
Yields: 14 servings

Calories: 318.9
Fat: 18.8 g
Saturated fat: 9.3 g
Carbohydrates: 35.1 g
Sugars: 25.9 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Cholesterol: 22.7 mg
Sodium: 206 mg
Thai Fish Salad


Ingredients:
shallot, fresh ginger, red chilies, green chilies, peanuts, green mango, green beans, lime, brown sugar, fish sauce

Directions:
Roast the peanuts in the oven until golden. Chop finely.
Fry fish in peanut oil until cooked. Break into large pieces and place in a bowl.
Slice the shallots and the beans on the diagonal. Slice the chillies finely. Peel and slice the mango.
Place the beans, shallots, chillies, peanuts, mango and one cup chopped coriander leaves in the bowl with the fish.
Mix the lime juice, zest, brown sugar, 1 tablespoon grated ginger and fish sauce together and toss through the mixture in the bowl. Place in a serving dish and garnish with coriander.
Juicy Gourmet Burger Sliders
Category: appetizers-and-snacks
By CoachJen

If you want to kick up your regular burger a few notches and get more dinner-table approval grunts, this is a sure thing. Juicy, super-flavourful, and can be an appetizer (sliders) or full sized burgers. Pour a glass of wine and indulge!Enjoy!

Ingredients:
1 ½ cups chopped cremini mushrooms
¼ cup minced shallots
3 cloves garlic, minced
¾ tablespoon chopped fresh thyme
½ teaspoon sea salt, or to taste
½ teaspoon ground black pepper
1 ½ tablespoons olive oil
¼ cup full-bodied dry red wine, or as needed
1 pound lean ground chuck
1 ¾ tablespoons white truffle oil
1  baguette, cut into 1-inch slices
12 thin slices  Parmesan cheese
1 ½ cups arugula

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Stir mushrooms, shallots, garlic, thyme, salt, and pepper together in a bowl. Heat olive oil in a skillet over medium heat;cook and stir mushroom mixture until golden, about 8 minutes. Pour red wine into skillet; simmer until liquid evaporates, stirring slowly, about 2 minutes. Spread mushroom mixture onto a plate to cool to room temperature, about 5 minutes. Crumble ground chuck into a bowl; pour truffle oil over beef and massage oil gently into beef until evenly distributed. Fold mushroom mixture into beef mixture until combined; form 6 patties approximately the size of baguette slices. Grill patties until no longer pink in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Toast baguette slices until crisp and golden. Place each patty on a baguette slice, top with 2 shaved slices of Parmesan cheese, about 1/4 cup arugula, and a second baguette slice. Secure each slider with a toothpick.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 10 sliders

Calories: 631.6
Fat: 29 g
Saturated fat: 8.9 g
Carbohydrates: 52.5 g
Sugars: 3.3 g
Dietary fiber: 2.7 g
Protein: 36.7 g
Cholesterol: 85.2 mg
Sodium: 992.1 mg
Easy Chocolate Mousse without Eggs
Category: world-cuisine
By Stephanie Martins

My husband and I honeymooned in Paris two years ago. We were on our way to see the Eiffel Tower when it began to rain. Quickly, we hurried into the first cafe we came across. We ordered chocolate mousse for dessert. To say that it was divine would be an understatement. I knew I wanted to recreate that dessert for my husband when we got home. Serve in wine glasses for a nice touch.

Ingredients:
½ (12 ounce) bag semisweet chocolate chips, or more to taste
1 ½ cups heavy whipping cream, divided
¼ cup hot, strong coffee
½ teaspoon vanilla extract

Directions:
Place chocolate chips in a large bowl. Heat 1/2 cup cream in a small saucepan over medium-high heat until it begins to rise and foam, watching carefully so it doesn't spill over, 3 to 5 minutes. Pour over chocolate chips and cover for 1 minute. Remove cover and slowly stir with a spatula until smooth. Stir in hot coffee and vanilla extract until all chocolate has melted. Whip remaining 1 cup cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Gently fold cream into chocolate mixture until combined. Spoon into glasses and refrigerate until firm, at least 3 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 510.8
Fat: 45.6 g
Saturated fat: 28 g
Carbohydrates: 29.1 g
Sugars: 23.1 g
Dietary fiber: 2.5 g
Protein: 3.6 g
Cholesterol: 122.3 mg
Sodium: 38.9 mg
Pizza Wedges


Ingredients:
onion, garlic clove, paprika, pepper, oregano, flour, baking powder, salt, eggs, parmesan cheese, butter

Directions:
Cook onion in oil until soft. Add garlic, and spices and cook an additional 2 minutes.
Add pepperoni and cook until lightly browned. Remove from heat and cool.
Combine flour, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add pepperoni, and remaining ingredients and stir until just moistened.
Spread evenly into a 9 inch round pan.
Bake 20-25 minutes at 375 or until golden. Let stand for 5 minutes before removing and cutting into 8 wedges.
Freezes Great!
Other ideas:
For Wedges: Spread evenly in greased 9" (22cm] round pan. Bake in 375°F (190°C]oven for about 20 minutes until golden and wooden pick inserted in center comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Cut into 8 wedges to serve.
For Muffins: Grease 8 muffin cups with cooking spray. Fill cups almost full. Bake in 350°F (175°C] oven for about 20 minutes until wooden pick inserted in center of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool.
For Mini-Muffins: Grease 48 (or 36] mini muffin cups with cooking spray. Fill cups evenly. If you only use 36 muffins, they will be quite full but it will still work. I only have a large pan and a half pan so I had to make 36 and it worked great. Bake in 350°F (175°C] oven for about 10 minutes or until wooden pick inserted in center of a muffin comes out clean. Let stand in pan before removing to wire rack to cool.
FOr a Loaf: I have never made it into a loaf but if I were to, I would bake it in a cooking spray greased loaf pan at 350°F (175°C] for about 15 minutes. And keep checking every 2-5 minutes there after until a wooden pick inserted in the center comes out clean. Let stand in the pan for 5 minutes before removing to cool on a rack. You could slice the loaf and use it instead of bread for a spicy sandwich!
Frosted Spice Latte


Ingredients:
"milk"

Directions:
Add espresso to cup., Stir in syrups and extract., Fill with steamed milk and stir., Top with whipped cream and dust with cinnamon.
Peppered Shrimp Alfredo
Category: world-cuisine
By Jenn Zeller

Yummy shrimp in an Alfredo sauce, with portobello mushrooms and red peppers.

Ingredients:
12 ounces penne pasta
¼ cup butter
2 tablespoons extra-virgin olive oil
1  onion, diced
2 cloves garlic, minced
1  red bell pepper, diced
½ pound portobello mushrooms, diced
1 pound medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce
½ cup grated Romano cheese
½ cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
¼ cup chopped parsley

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more. Stir in the shrimp, and cook until firm and pink, then pour in  , Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 707
Fat: 45 g
Saturated fat: 20.3 g
Carbohydrates: 50.6 g
Sugars: 6.6 g
Dietary fiber: 3.4 g
Protein: 28.4 g
Cholesterol: 201.5 mg
Sodium: 1034.5 mg
" Creamsicle" Smoothie


Ingredients:
mangoes, oranges, vanilla bean, strawberries

Directions:
Peel mangoes and remove as much flesh around pit as you can.
Peel oranges.  If you have a good blender, don't worry about the orange seeds, they'll get blended up just fine, as well as the vanilla bean.
Put all ingredients in blender, blend to desired consistency and consume!
Makes 3 large servings.
Apple Cider Streusel Muffins
Category: bread
By Megs

Delicious apple muffins enhanced with the tartness of cider. Topped with a yummy streusel topping that the whole family will love. Reminds me of a warm fall day of apple picking...

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup apple cider
¼ cup vegetable oil
1  egg
1 cup apples- peeled, cored, and finely diced
⅓ cup packed brown sugar
⅓ cup rolled oats
⅓ cup chopped pecans
¼ cup all-purpose flour
3 tablespoons butter, melted

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease the bottoms of 12 muffin cups or line with paper liners. Combine flour, white sugar, baking powder, cinnamon, nutmeg, and salt in a medium bowl; mix well. Combine apple cider, vegetable oil, and egg in another bowl; blend well. Add flour mixture all at once and stir just until moistened; batter will be lumpy. Stir in apples. Combine brown sugar, oats, pecans, and flour in a medium bowl for topping; mix well. Mix in melted butter until all ingredients are moistened and clumpy. Spoon batter into the prepared muffin cups, filling each 2/3 full. Top each with a generous amount of streusel topping. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes. Let cool for 1 minute before removing from the pan. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 259.8
Fat: 10.7 g
Saturated fat: 3 g
Carbohydrates: 38.3 g
Sugars: 17.5 g
Dietary fiber: 1.6 g
Protein: 3.6 g
Cholesterol: 23.1 mg
Sodium: 249.3 mg
Next Door Lady's Kringla (Norwegian)


Ingredients:
buttermilk, egg, sugar, flour, baking powder, baking soda, vanilla, flour

Directions:
Beat all the liquids together well in a large bowl.
Mix the dry ingredients together well in a medium bowl.
Add dry ingredients to liquids.
Then add either the vanilla or lemon extract.
Refrigerate overnight.
Set oven to preheat at 400 degrees.
The dough is very sticky.
Using a tablespoon, scoop out about a'golf ball size' spoonful of dough.
Having your counter or bread board covered with flour (it takes quite a bit to avoid having it stick -- ], drop the spoonful onto the flour and roll it enough to get all the outside coated with a thin film of flour.
Then roll the dough like a thin (1/2" thick or slightly less] rope.
Putting the rope on your pre-greased cookie sheet, twist the ends over one another one time.
Bring the loop at the top down over the twisted ends.
That should make the shape you want (a figure eight shape].
Put about 12 on each cookie sheet, and begin baking.
Put the first cookie sheet on the lower (not at the lowest level, though] rack in your oven.
Bake for 6 minutes (be exact --  she set a timer!] then transfer that sheet to the top rack of your oven (if you have an electric oven with the broiler on top, don't put them very close to the heat].
Bake another 6 minutes (exact -- ] and take them out.
They should be lightly browned on both the top and the bottom, if you have the correct temperature in your oven.
Hasselback Potatoes


Ingredients:
yukon gold potatoes, parmesan cheese, olive oil, butter, sweet paprika, olive oil, salt

Directions:
Preheat oven to 450°F and oil a large glass baking dish.
prepare peeled halved potatoes, placing each half, cut side down on a cutting board.  Arrange two wooden skewers or chopsticks on both sides of potato and thinly slice across.  (The sticks keep you from cutting all the way through the potato.].
Process crumbs, cheese, 1 T. of oil, paprika, and salt in food processor and then transfer to shallow dish.
Drizzle potatoes with remaining olive oil, carefully bend to fan out sliced sections, then roll tops in bread crumb mixture.
Arrange potatoes in baking dish, cover with foil and bake 30 minutes.
Remove foil and continue baking until until crumbs are brown and potatoes are cooked, about 15 more minutes.
Beet Chips With Rosemary


Ingredients:
beets, sea salt, extra virgin olive oil, rosemary, extra finely granulated sugar

Directions:
Preheat oven to 300 degrees.
Line 2 large baking sheets with parchment paper.
Slice beets on thinnest setting using a mandolin.  This gives you paper thin wafers that are relatively consistent in thickness.  TIP: Use a glass or non-porous cutting board/mat.  Beets stain surfaces!  You can use red or yellow beets, or a mixture.
Place sliced beets in a glass bowl and toss with EVOO and salt.  Allow to sit for 20 minutes.  This process (salt] draws excess moisture from the beets.  Once 20 min have passed toss beets in their liquid and drain.
Place slices in a single layer on parchment lined baking sheets.  Sprinkle with a bit of sugar, this brings sweetness back out.  Sprinkle with rosemary powder.
Bake 30-50 minutes.  Until crisp.  Remove from oven and allow to cool.
Place in air tight container with a silica packet.  If you do not have some silica packets laying around (they come in jerky packages, etc.] make a small rice sock.  This process keeps the chips crisp while in container rather than the chips absorbing the moisture from the air the rice/ silica do.