xiaoxl/recipe_data huggingface dataset:
Cheese-Stuffed Pattypans


Ingredients:
butter, margarine, celery ribs, onion, water, herb seasoned stuffing mix, sharp cheddar cheese

Directions:
Preheat oven to 350 degrees.
Wash squash and slice off tops above scalloped edges; discard.  Scoop out seeds from center and discard.
Place squash shells in large skillet.  Pour 1/4 inch of water into skillet; cover.  Bring to a boil over high heat; reduce heat to medium-low.  Simmer 5 minutes.  Transfer squash, cut side up, to greased 8 x 8-inch baking dish with slotted spoon; set aside.
Heat butter in large skillet over medium-high heat until melted and bubbly.  Add celery and onion; cook and stir until tender.  Add water and stuffing mix.  Stir to absorb water.  Stir in cheese.  Spoon mixture into squash shells.
Bake 20-30 minutes until squash is fork-tender and stuffing is lightly browned.  Garnish as desired.  Serve immediately.
Gingerbread Cake With Brown Sugar Sauce


Ingredients:
egg, canola oil, molasses, sugar, ginger, ground cloves, cinnamon, salt, baking soda, boiling water, all-purpose flour, brown sugar, all-purpose flour, salt, water, vanilla

Directions:
For cake:  Beat egg in mixing bowl until frothy.  Beat in cooking oil and molasses.
Add sugar, ginger, cloves, cinnamon and salt.  Beat slowly to combine.
Dissolve baking soda in boiling water and add to batter.  Slowly mix in flour.
Turn into greased 8x8 or 9x9 pan.  Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
Serve warm with brown sugar sauce.  (Freezes well].
For sauce:  Mix brown sugar, flour and salt together well in medium saucepan.  (This enables water to be mixed in with no lumps].
Stir in water and vanilla.  Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups].  Serve warm.
Conch Fritters
Category: appetizers-and-snacks
By Cynthia Russell

This is a traditional Bahamian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Bahamas. These fritters are great as an appetizer, finger food or as a very tasty hors d'oeuvre to accompany your favorite tropical drink!

Ingredients:
1 quart oil for frying
¾ cup all-purpose flour
1  egg
½ cup milk
ground cayenne pepper to taste
seasoned salt to taste
salt and pepper to taste
1 cup chopped conch meat
½  onion, chopped
½  green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped
2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
salt and pepper to taste

Directions:
Heat the oil in a large pot or deep fryer to 365 degrees F (185 degrees C). In a bowl, mix the flour, egg, and milk. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, and garlic. Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels. In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper. Serve dipping sauce on the side with the fritters.

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

Calories: 219.7
Fat: 13.6 g
Saturated fat: 2 g
Carbohydrates: 14.8 g
Sugars: 2.4 g
Dietary fiber: 0.8 g
Protein: 9.6 g
Cholesterol: 43.6 mg
Sodium: 208.8 mg
Cocktail Sauce


Ingredients:
catsup, chili sauce, horseradish, Worcestershire sauce, lemon juice, white pepper

Directions:
"Combine all ingredients and chill."
Coconut Ice - No Cook Easy Version


Ingredients:
sweetened condensed milk, icing sugar

Directions:
Using extra icing sugar, dust a square pan (pan size will determine thickness].
Mix the condensed milk, icing sugar and coconut together in a large bowl until it's fully mixed and stiff.
Divide in half and tint one half of the mixture pink with the food colouring.
Press one mixture into the pan gently then top and press with the other mixture.
Leave to set then cut into cubes or fingers with an oiled knife.
To store: wrap or layer with waxed or greaseproof paper and store in an airtight container.
Aubergine Veggie Rolls


Ingredients:
aubergines, eggplants, sesame seeds, coconut oil, red onion, ginger, garlic powder, turmeric, beetroot, carrots, red bell pepper

Directions:
Trim the edges from the aubergines/eggplant, then slice lengthways into 4mm slices.
Brush the aubergine/eggplant slices with coconut oil, then sprinkle the sesame seeds on top. Place in a frying pan or griddle pan and fry for 2-3 mins each side.
Set aside in between 2 kitchen towels to remove any excess water.
Meanwhile start making the filling. Gently fry the onion over a medium heat until browned.
Add the grated ginger, turmeric, garlic powder and cooked quinoa and leave for a further 5 minutes.
Place a layer of the quinoa mixture on top of each of the aubergine/eggplant slices, then add the beetroot, carrot and red pepper on top.
Roll up and serve!
Brazilian Torte


Ingredients:
butter, sugar, flour, baking powder, butterscotch pudding mix, eggs, milk

Directions:
Cream together the butter and sugar.
Add the flour baking powder and pudding mix and mix well about 2 minutes.
Add the egg yolks and milk and mix well again.
Beat egg whites to soft peaks and fold into batter.
Pour into a 9 x 13 greased cake pan and bake for 50 minutes at 350 degrees.
When the cake is completely cooled make incisions into the cake and pour in the flavor syrup over top .
Garnish with whipping cream and serve.
Chili Lime Chickpeas


Ingredients:
onion, garlic cloves, chickpeas, lime juice, fresh cilantro, salt, pepper

Directions:
Saute onion and garlic in the sesame and chili oils over medium heat in a small skillet until onions are soft.
Add chickpeas and stir mixture until heated through, about 3-5 minutes.
Reduce heat to low and add lime juice.
Cook, stirring frequently for 1 minute.
Season with salt, pepper and cilantro.
BBQ Chicken Calzones
Category: main-dish
By TUMMY13

If you like BBQ Chicken Pizza, you'll like this easy-to-make calzone version!

Ingredients:
4 slices bacon
½ small onion, chopped
3 cups shredded, cooked chicken breast meat
⅔ cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 564.2
Fat: 18.6 g
Saturated fat: 6.3 g
Carbohydrates: 50 g
Sugars: 15.2 g
Dietary fiber: 1.4 g
Protein: 45.2 g
Cholesterol: 106.7 mg
Sodium: 1381.8 mg
Anne's Honey Mustard Dressing


Ingredients:
honey, dijon-style mustard, garlic clove, lemon juice, canola oil

Directions:
In a blender combine honey, mustard, garlic, lemon juice, and vinegar. Process until smooth about 1 minute .
With motor still running add canola and sesame oils until dressing is smooth and creamy.
Store in a refrigerator.
Blueberry Pound Cake
Category: desserts
By dcbeck46

Wild berries were a source of amazement to colonists. Captain John Smith spoke of Indians feasting us with strawberries, mulberries, bread, fish and other countrie provisions.

Ingredients:
2 tablespoons butter
¼ cup white sugar
2 ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 cups white sugar
4  eggs
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup all-purpose flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Mix together 2 3/4 cups flour, baking powder and salt. Set aside. In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually beat in the flour mixture. Dredge blueberries with remaining 1/4 cup flour, then fold into batter. Pour batter into the prepared pan. Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 1 - 10 inch tube pan

Calories: 337.7
Fat: 14.5 g
Saturated fat: 8.6 g
Carbohydrates: 48.8 g
Sugars: 30.1 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 80.8 mg
Sodium: 205.3 mg
Amhari Mesir Wat


Ingredients:
red lentil, onions, tomato paste, paprika, garlic, ground ginger, black pepper, salt, water

Directions:
Sort the lentils picking out ant grit or stones and soak in tap water for 30 minutes.
Rinse in running water and drain.
Peel and finely chop the onions. peel and mash the garlic.
Heat the oil in large pan and saute the onion until golden. Add tomato paste and paprika and mix. Add half the water and the garlic,ginger pepper and salt.
Stir well and then add the rest of the water, stir again, cover and bring to boil.
When the water boil, add the lentils, lower the flame and cook 20-30 minutes, until the lentils soften.
Local Kine Wontons
Category: appetizers-and-snacks
By Gina

Cream cheese and crab wontons Hawaiian style! Serve with sweet and sour sauce and Chinese mustard, or with sweet chili sauce. These can also be frozen.

Ingredients:
1 quart oil for deep frying
2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 (12 ounce) package imitation crabmeat, flaked
1 (5 ounce) can water chestnuts, drained and chopped
5  green onions, chopped
2 (14 ounce) packages wonton wrappers

Directions:
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In a medium bowl, mix the cream cheese, soy sauce, imitation crabmeat, water chestnuts and green onions. Place approximately 1 teaspoon of the cream cheese mixture in the center of each wonton wrapper. Fold into triangles and seal edges with moistened fingers. In small batches, fry the wontons in the hot oil 3 to 4 minutes, until golden brown. Drain on paper towels.

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

Calories: 168.4
Fat: 8.6 g
Saturated fat: 3.7 g
Carbohydrates: 18 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 21 mg
Sodium: 348.8 mg
Homemade Dumplings
Category: main-dish
By katiewhite506

Dumplings for stew.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk

Directions:
Whisk flour, baking powder, and salt together in a bowl. Slowly pour milk into flour mixture, stirring constantly until dough is stiff and holds together.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 dumplings

Calories: 172.8
Fat: 1.2 g
Saturated fat: 0.6 g
Carbohydrates: 34.1 g
Sugars: 2 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 3.3 mg
Sodium: 567.6 mg
Grilled Pork Tenderloin Marinated in Spicy Soy Sauce


Ingredients:
low sodium soy sauce, sugar, garlic clove, fresh ginger

Directions:
In a medium bowl, whisk soy sauce and sugar until the sugar is completely dissolved; stir in garlic, ginger, chile and oil.
Place pork in a heavy duty, resealable plastic bag and add marinade; squeeze air out and seal. Turn the bag to coat the medallions, then refrigerate for 2 hours, turning the bag once to redistribute the marinade. (I marinated several hours, turning at least every couple of hours.].
Preheat grill to medium. Remove pork from marinade (discard marinade]; grill until just cooked through, 3 to 5 minutes per side.
*Note: I've seen several questions and a bit of confusion in the forums here regarding pork tenderloin versus pork loin roast. They are not the same. Pork tenderloin is a very lean, tender cut from the loin section. It is long and slender, and usually weighs between 3/4 and 1 1/2 pounds. It has a mild flavor, so it benefits from being prepared with a rub, marinade or sauce, but does NOT benefit from extended cooking. To keep tenderloin juicy, make sure you don't overcook it. Contrary to rules from the past, most pork now is safe and best enjoyed still slightly pink in the center ;].
Brandied Cranberries With Walnuts


Ingredients:
cranberries, brown sugar, brandy, orange zest, walnuts

Directions:
Preheat oven to 350°F.
Sort through cranberries and discard any that are soft or decayed.
Mix cranberries, sugar, brandy, and orange zest in a Pyrex baking dish.
Bake, covered, for one hour.
While the cranberries are roasting, toast the walnuts in a medium-heat iron skillet, on the stove top, stirring constantly, until fragrant ~ be careful not to burn them!
Stir toasted walnuts into hot roasted cranberries.
Makes approximately 3 cups. Chill up to one week.
King of Kingston Cocktail


Ingredients:
grapefruit juice, heavy cream

Directions:
Pour all ingredients into a cocktail shaker half-filled with ice cubes., Shake well., Strain into a cocktail glass, and serve.
Meatloaf for a Mob


Ingredients:
eggs, onions, pepper, parsley, ground beef, ketchup, brown sugar, prepared mustard

Directions:
In avery large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, pepper and parsley.
Crumble beef over mixture; mix well.
Shape into four loaves; place each loaf in a greased 13x9-inch baking dish.
Bake, uncovered, at 350*F.
for 45 minutes.
Meanwhile, combine the ketchup, brown sugar and mustard.
Spread over loaves.
Bake 15 minutes longer or until a meat thermometer reads 160*F.
Yield: 4 meat loaves (8 servings each].
Spicy "Creamed" Corn (Dairy-Free)


Ingredients:
fresh corn, vegetable broth, water, olive oil, yellow onion, serrano chili, fresh lime juice, lemon juice, fresh basil, fresh cilantro, salt, ground black pepper

Directions:
Carefully cut the kernels off the ears, sawing down with a serrated knife. You should have about 6 cups kernels. Remove seeds and ribs from chili, if you wish.
In a blender, combine 1 cup of the kernels and 1/2 cup of the broth. Puree until smooth. Set aside.
In a large skillet over medium, heat the oil. Add the onion and a pinch of salt, reduce the heat to moderately low and cook, stirring occasionally until golden, about 8 minutes.
Add the remaining corn kernels and another pinch of salt. Saute for 3 minutes.
Add the chili and pureed corn then bring the mixture to a simmer and cook for 2 minutes.
Stir in the remaining broth, the lime juice and basil or cilantro or herbs of your choice. Season with salt and pepper and simmer for another minute.
Central American Yellow Rice and Chicken


Ingredients:
rice, water, skinless chicken breasts, bell pepper, onion, curry powder, salt

Directions:
Heat oil in a large cooking pot. Add chopped onions, bell pepper and rice. Stir fry about 1 1/2 minute being careful to stir constantly as rice can burn if left alone.
Add water, frozen vegetables and shredded chicken.
Add curry and salt to taste.
Cover and cook rice about 20-25 minute Extend cooking time if water has not been completly absorbed.
Let rice cool for 5 min and fluff with fork.
Usually served as a side dish. Can serve with enchiladas, salad, refried beans, pork cops, etc -- .
Pizza Crescents


Ingredients:
warm water, fast rising yeast, sugar, whole wheat flour, all-purpose flour, salt, olive oil, egg, olive oil, parmesan cheese, garlic powder, oregano, salt

Directions:
Stir the yeast and sugar into the warm water (110-115 degrees F] and leave to rest for 5-10 minutes.  Meanwhile, measure the flour and salt into a mixing bowl.  Preheat oven to minimum temperature.
Add the yeast mixture to the flour mixture and knead with a dough hook for 5 minutes (you may need to add in an extra teaspoon or two of warm water to get the right consistency].
In a deep glass or ceramic bowl, drizzle in enough olive oil to gently coat the sides and bottom.  Gather the dough into a ball and roll it around the bowl to coat it with the oil.  Moisten a tea towel and use it to cover the bowl.  Place into the oven and turn the temperature off.  Let rise for 30-40 minutes.
In the meantime, prepare the SAMS_Club's Ultimate Pizza Sauce, and then the glaze by whisking  together the egg, olive oil, parmesan, garlic powder, oregano and salt.  Line a baking sheet with parchment paper.
Remove the risen dough from the oven and punch it down.  Again, preheat oven to minimum temperature.  Re-moisten the tea towel, use it to cover the bowl, place the bowl back in the oven and turn the temperature off.  Let rise for 30-40 minutes.
Remove the risen dough from the oven and punch it down.  Preheat the oven to 425°F  Flour a surface and use a rolling pin (silicone is great for no-stick and you won't have to add extra flour] to roll the dough nice and thin: 1/8".  Cut rectangles (say 6" x 9"], then halve them into triangles to use for the roll-ups.
Brush on SAMS_Club's Ultimate Pizza Sauce, then add a modest quantity of your favourite toppings. Transfer the remaining sauce to a bowl for dipping.
Roll the triangles from the narrowest side down to the long point, and pinch the ends together to form a crescent shape.  Place on the parchment lined baking sheet and brush generously with the glaze.
Bake for 12-15 minutes or until a nice golden brown.
Minted Quinoa Fruit Salad


Ingredients:
salt, quinoa, of fresh mint, strawberries, kiwi fruits, mandarin orange sections

Directions:
Bring salt and 2 cups water to boil in medium saucepan and add quinoa.
Reduce heat, cover, and simmer for about 15 minutes (until quinoa is translucent].
Puree mint, yogurt, and orange juice in blender.
Reserve a few strawberry and kiwi slices for garnish.
In a large serving bowl combine fruit, drizzle with yogurt sauce, and toss to coat.
Add quinoa, toss gently.
Garnish with reserved fruit, and refrigerate 1- 2 hours before serving.
Ella's Chow-Chow


Ingredients:
cabbage, green tomato, carrot, green peppers, pear, onion, crushed red pepper flakes, distilled white vinegar, flour, salt, granulated sugar, celery seeds, ground turmeric, ground mustard

Directions:
If you don't have all the vegetables mentioned, increase the quantity of the vegetables you do have until you have 6 quarts of chopped vegetables.  (However, be sure to use some cabbage, peppers, carrots and onions- the other veggies are optional].
In large pot, stir dry ingredients together, then add liquid ingredients.
Bring all syrup ingredients to a boil and boil until thickened, stirring frequently.
Add chopped vegetables and bring to a boil.
Cook 5 minutes on simmer until vegetables are hot.
Pack into hot, sterilized jars and seal with hot sterilized lids.
Invert and let rest for 2 minutes.
Turn right-side-up and let cool.
When jars are cooled, the lids should be slightly concave which signifies a good canning seal.
NOTE: My mother-in-law never processed them in a water bath, but you may do so for about 30 minutes, if you prefer.
A-1 Black Cherry Brie & Chocolate Walnut Tartlet #A1


Ingredients:
cherries in syrup, sugar, orange zest, cornstarch, walnuts, puff pastry shells, oranges, cherries

Directions:
Bake puff pastry shells in the oven according to packaging instructions.
While pastry is baking, prepare the savory cherry mixture.
Add the chopped cherries to a medium saucepan over medium heat.
Heat the cherries until they are hot. Fresh cherries will begin to emit juices. You may want to add 2 tablespoons of the reserved cherry syrup to the pot if using canned.
Using a tablespoon at a time, whisk all the sugar into the cherries, stirring constantly.
Add the orange zest, continue whisking.
Add the A-1 Steak Sauce 1 teaspoon at a time, continue whisking.
When the mixture is aromatic and you can clearly detect the A-1 sauce in the mixture, add the corn starch one tablespoon at a time. Whisk constantly until fully blended and the cherry sauce begins to thicken.
Remove from heat to cool.
Prepare a bain marie to melt the chocolate. Use a glass or aluminum bowl that sits snugly on top of a large sauce pan and boil the water on high heat. When the water is hot, add the chocolate.
At this point, your puff pastry shells should be almost done, check to avoid burning. If they are done, remove from the oven and lower the oven temperature to 250 degrees. Set the shells aside.
In a small frying pan, add the chopped walnuts and toast until the walnuts are aromatic.
When the chocolate has melted in the bain marie, fold the walnuts into the chocolate and stir. It will be clumpy in appearance. Leave it on the bain marie until plating.
Take one tablespoon of room temperature French Brie and spoon into the pastry shells. Use your fingers to move all the cheese into the bottom of the puff pastry shell.
Return the shells with the Brie into the oven for 1-2 minutes until molten. Remove from oven.
Spoon the cherry mixture on top of the Brie in each shell and then add 1/2 teaspoon of the chocolate walnuts on top. Use your fingers to evenly distribute the walnuts across the cherry sauce.
Plate each dish with some reserved cherry sauce, a few cherries on the side, half a cherry on top of each tartlet and the orange peel garnish on the side. Serve hot so that the cheese and cherries are oozing out of the tartlet when cut.
Serve with a delicious Portuguese port for dessert or a French rose as an appetizer! Bon Appetit!
Peppermint Ice Cream Loaf


Ingredients:
butter, water, heavy cream

Directions:
LINE 9 x 5-inch loaf pan with aluminum foil, extending foil over sides of pan. Combine cookie crumbs and butter; press firmly into bottom and halfway up sides of prepared pan.
BLEND 1/4 cup peppermint candy and water in blender until candy dissolves.
COMBINE sweetened condensed milk, food coloring, if desired, 1/2 cup crushed candy and peppermint liquid; mix well. Fold in whipped cream and remaining 1/4 cup crushed candy. Pour into prepared pan. Cover.
FREEZE 6 hours or overnight. To serve, remove from pan; peel off foil and slice. Garnish as desired.
Rotini Salad With Zucchini, Shrimp, Scallops & Mussels


Ingredients:
rotini pasta, extra virgin olive oil, mussels, garlic clove, zucchini, black pepper, scallops, shrimp, lemon juice, parsley, salt

Directions:
Bring a large pot of water to a boil, season the water with salt and cook pasta 1 minute less than the required cooking time. Drain and toss with 1 tablespoon olive oil and place on sheet tray to cool down. In a small pot, steam the mussels until they are opened, remove from shell and discard. Set aside. Meanwhile, in a skillet, sauté garlic in 1 tablespoon olive oil until lightly yellow in color. Add zucchini and sauté for 4 minutes, then season with salt and pepper to taste. In a separate skillet, sauté shrimp and scallops in 1 tablespoon olive oil until lightly golden in colour. Season and set aside to cool down. Once everything has cooled, combine all the seafood with the pasta and zucchini. Toss to combine and add the remaining olive oil, lemon juice and parsley.
More Mediterranean-inspired pasta recipes can be found at www.Barilla.ca.
Sugee Cookies ( Olive Oil )


Ingredients:
plain flour, sugar, baking powder, vanilla essence, olive oil, chocolate chips

Directions:
Sieve flour, sugar, baking powder into a big bowl.
Add vanilla essence and olive oil gradually.
Mix well. Knead the dough a few times.
A soft dough is formed.
Roll into small balls ( use a teaspoon].
Insert 1pc chocolate chip.
Place into ungrease muffin cups.
Bake 170 C or 350 F for 15-20min.
Note: Don't grease the muffin cups. You will get burnt cookie bottoms.
Some cookies might have a little crack on the surface.