xiaoxl/recipe_data huggingface dataset:
Apricot Salad Dressing


Ingredients:
red wine vinegar, Dijon mustard, salt, black pepper, extra virgin olive oil

Directions:
Mix together first 5 ingredients., Whisk in olive oil and serve.
Homemade Enchilada Sauce


Ingredients:
all-purpose flour, chili powder, vegetable broth, tomato paste, dried oregano, ground cumin, salt

Directions:
In a medium saucepan heat oil, add flour and cook for 1 minute while stirring. Add chili powder and cook for 30 seconds while stirring.
Stir in broth, tomato paste, oregano, cumin, and salt to taste. Bring to a boil, reduce heat to low and cook for 15 minutes. Use in your enchilada favorite recipe.
Creamy Ranch Dip


Ingredients:
cream cheese, milk

Directions:
Mix all ingredients with an electric mixer on medium speed until smooth., Refrigerate at least 2 hours before serving.
Moroccan Beef Stew Tagine/Tajine


Ingredients:
flour, salt, black pepper, beef stew meat, tomatoes, water, cinnamon sticks, ground cinnamon, ground cumin, garlic, sugar, carrots, chickpeas

Directions:
Combine flour, salt and pepper.
Coat the meat with the flour in a large bowl or large plastic bag.
In a large skillet or Dutch oven brown the meat in very hot oil about 10 minutes or until browned.
Remove from heat.
Stir into the pan the undrained tomatoes, water, cinnamon sticks, orange peel, garlic, cumin and sugar.
Simmer covered about 1 hour 15 minutes or until meat is almost tender.
Add carrots (or sweet potato] and cook covered until tender (about 20 minutes].
Add the chick peas and cook until heated through.
Serve over couscous.
Berry Good Morning Breakfast Casserole (oamc)


Ingredients:
cream cheese, blueberries, strawberry, raspberries, eggs, milk, honey, cinnamon, nutmeg

Directions:
Trim crusts off the bread and cut into cubes.
Cut cream cheese into i/2 inch cubes.
Spray a 13x9 inch baking pan with non stick baking spray.
Arrange 1/2 of bread cubes in the bottom of the pan.
Top with 1/2 of the cream cheese cubes, mixing the layers somewhat (you do not want smooth layers].
Mix all berries together and pour on top.
Top with remaining cream cheese and then ending with remaining bread cubes.
In large bowl beat together remaining ingredients.
Pour entire mixture on top.
This can be frozen as is or baked at 350 degrees for 30 minutes and then frozen. Be sure to wrap and label before freezing.
To reheat:
from raw: thaw in fridge overnight then bake as directed above.
from baked: cover with oven proof lid and bake at 375 degrees for 30-45 minutes or until completely warmed through.
Serve with your favourite syrup.
Pillsbury Bread Bowl - a Bowl You Can Eat


Ingredients:
character(0]

Directions:
Heat oven to 400 degrees Fahrenheit.
Place 4 (10-oz] custard cups upside down on ungreased cookie sheet.
Spray outside of cups with cooking spray.
Cut loaf of dough crosswise into 4 equal pieces.
Press or roll each piece into 6-inch round.
Place each round over custard cup on cookie sheet, shaping dough to fit around cup and form bowl shape.
Dough should not touch cookie sheet.
Bake 11 to 13 minutes or until golden brown.
Place bread bowls with custard cups on cooling rack; cool 5 minutes.
Remove bowls from cups.
Place bread bowls in shallow soup bowls or pasta plates.
Ladle soup into bread bowls; serve immediately.
Tilapia Scampi
Category: seafood
By JasnsWif

My husband and I love shrimp scampi. Since tilapia is usually cheaper than shrimp at the store, I concocted this easy recipe to enjoy the flavor of scampi at the price of tilapia!

Ingredients:
¾ cup butter
1 ½ teaspoons lemon juice
8 cloves garlic, halved
4 (6 ounce) tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley

Directions:
Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray. Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total. Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia. Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 fillets

Calories: 483.2
Fat: 36.8 g
Saturated fat: 22.3 g
Carbohydrates: 2.4 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 35.3 g
Cholesterol: 153.1 mg
Sodium: 322.4 mg
Shrimp Mac-N-Cheese


Ingredients:
butter, flour, garlic cloves, purple onion, water, instant bouillon granules, mushroom, raw shrimp, cream cheese, cheddar cheese, elbow macaroni, broccoli, cauliflower, olive oil

Directions:
Preheat oven to 375°F
Spray large baking dish with nonstick spray.
Start large pot of water to boil for elbow macaroni. Cook according to package directions. Drain and pour into baking dish.
Steam broccoli and cauliflower for 8 minutes. Drain and add to baking dish.
Saute onions and mushrooms in olive oil until tender, about 15 minutes. Drain and add to baking dish.
Add shrimp to sauce pan and saute until just cooked through, about 5 minutes. Add garlic at the very end for most robust flavor. Add to baking dish.
For cheese sauce, melt butter in medium saucepan over medium heat. Add flour.
Cook flour until just browned. Do not overcook.
Add water and stir with a whisk.
Add bouillon mix.
Add cream cheese and cheddar cheese in small amounts, stirring frequently. Do not allow to boil.
Pour cheese sauce over ingredients in baking dish. Stir until everything is well-coated.
Sprinkle top with bread crumbs.
Cover with foil and bake at 375 F for 25 minutes or until bubbly.
Baked Vegetable Custard With Crispy Bacon


Ingredients:
leeks, celery, carrots, eggs, parsley, nutmeg, salt, black pepper, bacon

Directions:
Preheat oven to 170 c  or (340 f].
Grease the ramakin dishes with margarine and put aside until needed.
Place the meat stock in a pan and bring to a boil.
Add the leeks, celery and carrots, reduce heat, cover and simmer for about 3 - 5 minutes.
Transfer the vegetable mixture to a bowl and cool slightly.
Mix the cream and eggs together, then add them to the vegetable mixture, season with parsley, nutmeg, salt and pepper.
Divide the mixture into 6 ramakin dishes and seal with foil.
To bake: stand the 6 dishes on a cloth in a baking tin. Fill the tin with boiling.
water to 2/3 the height of the dishes and set the tin in the middle of baking sheet.
Bake for approximately 40 minutes on a low rack in the oven. The custard should give slightly when pressed with a finger.
Remove baking tin, take dishes out of water let stand for 5 minutes, them remove foil and cool slightly.
When serving carefully loosen custard around sides with the point of a knife.
Turn out onto plates and garnish with halved bacon slices.
Beef Flautas


Ingredients:
boneless beef chuck roast, onions, garlic clove, ground cumin, salt, pepper, water, onions, canola oil, fresh cilantro, garlic cloves, flour tortillas

Directions:
In a small saucepan, combine the first seven ingredients; add enough water just to cover.  Bring to a boil.  Reduce heat.  Cover and simmer for 55 minutes or until meat is tender.
Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender.  Remove from the heat; stir in the chillies, cilantro, garlic, salt and pepper.  Cool slightly.  Process in a food processor or blender until pureed.  transfer to a small bowl; cover and refrigerate until serving.
Remove meat from saucepan.  Strain liquid, reserving onion mixture.  When meat is cool enough to handle, shred with two forks.  Combine onion mixture and meat; divide between tortillas.  Roll up and secure with toothpicks.
In an electric skillet or deep fat fryer, heat oil to 375.  Cook flautas until golden brown, turning to cook all sides.  Drain on paper towels.  Serve with the salsa verde.
Pati a La Rapure (Rappe Pie)


Ingredients:
chicken, onions, carrot, celery, salt, bacon, potatoes, onions, carrots, butter

Directions:
In a large stockpot, place chicken, quartered onions, 1 carrot, celery and salt.
Add water until ingredients are just covered.
Bring to boil.
Reduce heat to simmer and skim off any impurities that rise to the surface.
Simmer 2½ hours or until meat is tender.
When done, remove skin and bones from chicken and cut meat into pieces.
Strain stock, discard vegetables and reserve liquid.
Preheat oven to 400°F
Fry bacon until crisp.
Peel potatoes then grate very fine, or purée in a blender.
Squeeze 1 cup of potatoes at a time through a clean dish towel to remove liquid.
Reserve all liquid.
Place drained potatoes in a large bowl. Measure liquid.
Measure out an equal amount of chicken stock then discard potato liquid.
In a stockpot bring chicken stock to a rolling boil. Gradually stir hot stock into potatoes and mix thoroughly until all lumps are removed. As boiling stock cooks potatoes, they will take on a jelly-like appearance.
Season with salt and pepper.
Stir vigorously.
Cover bottom of a well-greased pan with half of the potato mixture.
Arrange pieces of chicken, diced onions, carrots and pats of butter on top, distributing evenly.
Cover with the other half of potato mixture and another layer of onions, carrots and butter.
Top with strips of bacon to form the crust. Bake 2 hours or until a browned crust forms.
Serve piping hot.
Nonnie's Scalloped Potatoes


Ingredients:
potatoes, margarine, garlic powder, parsley, flour, milk, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Cut one of the margarine sticks into 9 pats and place evenly spaced  in the bottom of a foil-lined 9x13 inch baking pan.
Peel and slice potatoes and place in a layer over the margarine.
Sprinkle the potato layer with 2 tablespoons dried onion, 1 1/2 tablespoons of garlic powder, parsley, salt and pepper.
Repeat the potato layer and onion/garlic/parsley/salt and pepper layer.
Sprinkle 1/2 c of the flour over the layers.
Pour 1/2 cup milk over the flour.
Cut up next stick of butter and layer over flour/milk.
Sprinkle generously with parmesan cheese.
Cover with foil and bake for 1 hour.
Easy Chicken Curry


Ingredients:
onions, tomatoes, chili powder, turmeric powder, gingerroot, chicken, salt, cilantro, yogurt

Directions:
Add a 1/2 teaspoon chilli powder and turmeric to the chicken pieces.
Mix well and let it marinate for atleast 1/2 hour.
Heat a heat and add oil.
When the oil is hot, add the ginger and onion.
Fry in medium heat until the onions are brown and soft.
Add chopped tomatoes and continue frying until oil begins to leave.
Add the remaining salt and chilli powder and continue to fry stirring occasionally for 3 minutes.
Add the well marinated chicken pieces and mix well so that all the pieces are coated with the onion, tomato gravy.
Close the vessel with lid and let the chicken cook on low-medium for about 5-7 minutes.
Add a little water and the yogurt and mix well. Let it cook for a few more minutes until the gravy becomes a bit thick. ( the yogurt added makes a very rich gravy].
Switch off the stove. Sprinkle with the chopped cliantro leaves.
Serve hot with white rice.
2bleu's Pumpkin Ginger Crumble


Ingredients:
pecans, butter, egg, canned pumpkin, pumpkin pie spice

Directions:
Preaheat oven to 350°F Spray a 11x7" casserole dish with nonstick cooking spray and set aside.
In a medium bowl, combine all crumble ingredients, stirring and tossing gently using a spatula (use your fingers to make loose crumbs]. Sprinkle a little more than half of it evenly over casserole dish and press down gently (the bottom should be totally covered with crumble.
In a large bowl, combine all filling ingredients and using a wire wisk, beat until smooth. Pour evenly over bottom crumble. Crumble remaining crumble loosely over top of filling.
Bake for about 45 minutes or until top is golden brown. Cool at least 40-45 minutes before serving or refrigerating to chill. Cut into squares and serve with whipped or ice cream. Cover and refrigerate leftovers.
Crystallized or Candied Ginger
Category: desserts
By lperejma

Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.

Ingredients:
10 ounces fresh young ginger root, peeled
2 cups white sugar
1 tablespoon water

Directions:
Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork. Toss ginger with sugar in a bowl. Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat. Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 10 ounces

Calories: 177.2
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 45 g
Sugars: 40.4 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 3.7 mg
Rib Eye Steak and Vegetables Cooked in a Crock Pot-Slow Cooker


Ingredients:
water, potatoes, onion, celery, mushroom, salt

Directions:
"Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !"
Durty Nelly's Seafood Chowder
Category: soups-stews-and-chili
By Durty Nelly

This is one of my favorite recipes to serve on a cold, rainy day in Ireland. It is the most requested recipe that I have. It is flexible and you can use various seafood ingredients depending on availability and preference. Very nice with Irish brown bread.

Ingredients:
2 tablespoons butter
½ cup chopped onion
½ cup chopped celery
4 ½ cups milk
1 (10.75 ounce) can  condensed cream of celery soup
1 ½ cups diced potatoes
1 tablespoon dried dill weed
½ teaspoon red pepper flakes
¼ teaspoon ground black pepper
¼ teaspoon caraway seeds
3 dashes hot pepper sauce (such as Tabasco®)
salt to taste
1 (8 ounce) salmon fillet, cut into cubes
8 ounces baby shrimp

Directions:
Melt butter in a skillet over medium-high heat. Saute onion and celery until tender, 3 to 5 minutes. Add milk, canned soup, potatoes, dill, red pepper flakes, black pepper, caraway seeds, hot pepper sauce, and salt. Bring to a boil. Simmer until potatoes are slightly tender, about 15 minutes. Add salmon and shrimp. Cook until opaque, about 3 minutes.

Prep time: 25 mins
Cook time: 26 mins
Total time: 51 mins
Yields: 6 servings

Calories: 284.2
Fat: 12.4 g
Saturated fat: 5.9 g
Carbohydrates: 21.1 g
Sugars: 10.3 g
Dietary fiber: 1.7 g
Protein: 22 g
Cholesterol: 103.6 mg
Sodium: 609 mg
Clean Eating Sunomono Salad


Ingredients:
quinoa, English seedless cucumbers, low sodium soy sauce, lemon juice, fresh cilantro

Directions:
Cook quinoa according to package directions.  Set aside to cool slightly.
Finely slice cucumbers into 1/8-inch or thinner pieces and place in medium mixing bowl.
In a small bowl, combine soy sauce, vinegar and oil.  Pour over cucumber slices and toss together.
Divide quinoa among 4 salad plates and place cucumber slices on top.
In a small mixing bowl, combine crab meat with lemon juice.  Divide evenly on top of cucumber slices.
Refrigerate for 2-3 hours for best flavor.  Can be kept in the refrigerator for up to 4 days.
Garnish with cilantro immediately before serving.
Nigella Lawson  Salmon Fish Cakes


Ingredients:
mashed potatoes, salmon, unsalted butter, unsalted butter, cayenne, lemon, zest of, matzo meal, eggs

Directions:
In large bowl mix together all fish ingredients with hands., Cover sheet with plastic wrap., Plunge hands back into mixture and form fat palm size patties., Place on sheet., Put in fridge for 20 min to 1hr., Coating mix: In shallow bowl beat 2 eggs., Dip fish in egg then in 1/2 cup Matzo meal., coat well., Melt butter and a bit of oil and fry till golden brown., About 4-6 min each side.
Egg Bread (Bread Machine)


Ingredients:
warm water, butter, milk, egg, sugar, salt, bread flour, active dry yeast

Directions:
Put ingredients in the bread machine in the order suggested by the manufacturer (usually wet ingredients followed by dry ingredients and yeast in middle] Use the white bread cycle.
Walk away and wait until it's done!
All-Natural Pink Frosting!
Category: desserts
By AlyPurdue

This is a great way to make your Valentine's Day baking more colorful without the added harsh ingredients! And it adds an extra-brilliant flavor to complement a chocolate-based cake or vanilla! Voila! You have a deliciously colorful icing without the added chemicals or harsh ingredients! For different colors try blueberries, avocado, raspberries, blackberries, or anything really!

Ingredients:
1 (16 ounce) package confectioners' sugar
½ cup butter, softened
6  strawberries, pureed, or more to taste
1 teaspoon vanilla extract

Directions:
Beat confectioners' sugar, butter, strawberry puree, and vanilla extract together in the bowl of a stand mixer or using a hand-held mixer, gradually increasing speed to reach high, until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 162.7
Fat: 5.8 g
Saturated fat: 3.7 g
Carbohydrates: 28.4 g
Sugars: 27.8 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 15.3 mg
Sodium: 41.2 mg
Orange Crunch Cake


Ingredients:
cake flour, granulated sugar, baking soda, salt, vegetable shortening, orange zest, water, eggs, lemon juice

Directions:
Preheat oven to 350 degrees F, & spray two 9-inch round cake pans with nonstick cooking spray.
In a mixing bowl, whisk together flour, sugar, baking soda & salt.
Add shortening, orange zest & juice, water & eggs, mixing until well blended.
Add lemon juice, mixing until JUST incorporated, then fold in almonds.
Divide batter evenly between prepared pans.
Bake until toothpick inserted into center comes out clean, about 30-34 minutes.
Cool in pans on wire rack for 10 minutes before removing from pans & letting cool completely on the wire rack.
For best results when decorating, wrap cakes in plastic wrap & freeze for 1-2 days.
Italian Cream Cake(Cook's Country)


Ingredients:
sweetened flaked coconut, buttermilk, vanilla extract, cake flour, baking powder, salt, baking soda, unsalted butter, vegetable shortening, sugar, eggs, pecans, unsalted butter, confectioners' sugar, cream of coconut, vanilla extract, salt, cream cheese

Directions:
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.].
For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.].
Wrapped Salmon
Category: main-dish
By HEIDI S.

This is basically salmon Dijon, but with a twist.  Very easy to make and delicious!  Goes well with fresh steamed veggies and rice.

Ingredients:
4 (6 ounce) fillets salmon, with skin and bones removed
8 sheets phyllo dough
½ cup melted butter
salt to taste
ground black pepper to taste
4 tablespoons Dijon mustard

Directions:
Preheat oven to 375  degrees F (190 degrees C). Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely. Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard. Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon. Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.

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

Calories: 573.7
Fat: 35.1 g
Saturated fat: 17.2 g
Carbohydrates: 23.1 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 38.8 g
Cholesterol: 135.7 mg
Sodium: 791.4 mg
Healthy Fresh Veggie, Herbs and Barley Salad


Ingredients:
pearl barley, water, salt, extra virgin olive oil, fresh lemon juice, paprika, garlic powder, fresh oregano, lemon balm, garbanzo beans, broccoli floret, red bell pepper, yellow bell pepper, orange bell pepper, carrot, cucumber, zucchini, asparagus, hearts of palm, salt

Directions:
In a saucepan, bring Water and Salt to a boil and add Barley.  Reduce to simmer until Barley is al dente and water is absorbed (30-40 minutes].
Stir in Olive Oil, Lemon Juice, Paprika, Garlic Powder, and Fresh Herbs.
Stir in Veggies, Beans and Hearts of Palm,  incorporating well with the Barley mixture.
Stir in Salt and Balsamic Vinegar to season to taste.
Cover and refrigerate over night for best flavor.
Serve Chilled or Room temperature  The Lemon juice is a natural preservative.