xiaoxl/recipe_data huggingface dataset:
Vegetable Christmas Tree Appetizer


Ingredients:
cauliflower, broccoli florets, cherry tomatoes, broccoli, carrot

Directions:
Cover the bottom of a 13X9X2-inch glass dish with dressing.
Arrange broccoli in a tree shape,
Make trunk from broccoli stem or (using 1 1/2 large pretzel sticks cut in half arranged next to one another]
Place cauliflower around tree.
Add tomatoes and carrot slices as ornaments.
Holiday Sunshine Yams


Ingredients:
butter, cranberry sauce, cinnamon, brown sugar, cornstarch

Directions:
Melt butter., Add whole cranberry sauce to it and cook down., Let it cook 5 minutes., Add 1 tsp of cinnamon or to taste., Add  1/3 to ½  cup brown sugar., Drain 1/3 cup of peach syrup into another dish., Add 1 tbsp cornstarch to peach syrup and stir together., Add peaches to cranberry mixture., Let it simmer for 5 minutes., Drain and add yams to pan., Let it simmer for 5 minutes., Add peach syrup/cornstarch mixture into pan., Let it simmer until it thickens.
Crumbed Fish With Wedges


Ingredients:
baby potatoes, egg, skim milk, plain flour, lettuce leaves, cucumber, grape tomatoes, alfalfa sprout, ground black pepper, lemon, tomato sauce

Directions:
Preheat oven to 190C fan forced.
Line 2 baking trays with baking paper and put potato wedges on 1 tray and spray with cooking spray and bake for 20 minutes.
Meanwhile put the egg and milk in a shallow bowl and whisk well to combine.
Put flour and crumbs on separate plates.
Dip fish strips into flour, shaking off excess and then dip in egg mix, allowing excess to drip of and then coat in the crumbs and place on second tray.
Add fish to oven with wedges and cook for a further 20 minutes or until fish is cooked through and wedges are tender.
Meanwhile put lettuce, cucumber, tomato and alfalfa sprouts in a medium bowl and add vinegar and season with pepper and toss to combine.
Divide fish between plates and accompany with potato wedges and salad and serve with lemon wedges and tomato sauce if having.
Carnitas Michoacan


Ingredients:
salt, bacon

Directions:
If the roast has skin or bone, leave them on.  Rinse the roast and place in a large pot.  Add enough water to barely cover.
Chop the onion into large pieces (about 8] and add to the pot.  Add the salt.
Bring the water to a boil, then cover and simmer until the roast is tender, but not quite falling apart, about 2 hours.
Remove the roast and drain, discarding the onion.  Remove any skin or bones.  Cut or separate into large cubes of about 4 inches.
Put the lard in a heavy pot, melt and raise to a medium-high temperature.  Test the temperature by dropping in a slice of bacon.  It should boil immediately and take about 2 minutes to cook.
Cook all of the bacon in the lard, remove it and set it aside for another use.  (This step is to flavor the lard].
Add the pork cubes a few at a time to the lard.  Cook until they are starting to get crispy on the outside.  I prefer to remove them when they are roughly halfway between totally crispy and not crispy at all, but that's a matter of personal preference.
Drain the pork, and salt if desired.
Use the carnitas for tacos, burritos or by itself with sides of rice and beans.
The lard can be cooled and reused.  Store it in the refrigerator and smell before reusing.  If stored too long, even in the refrigerator, it will go rancid.
Homemade Vegetable Soup
Category: soups-stews-and-chili
By John Williams

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Ingredients:
2 cups chopped baby carrots
2  baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Directions:
Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 1 1/2 gallons

Calories: 166.4
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 32.6 g
Sugars: 7.5 g
Dietary fiber: 7.9 g
Protein: 7.6 g
Cholesterol: 2.8 mg
Sodium: 866.6 mg
Jager Bomb
Category: drinks
By GFSMITH

A delicious blend of Jagermeister and Red Bull® Energy Drink.

Ingredients:
½ (8.3 ounce) can citrus flavored energy drink (e.g. Red Bull™)
1 (1.5 fluid ounce) jigger Jagermeister liqueur

Directions:
Pour the energy drink into a pint glass. Pour the Jagermeister into a shot glass. Make a toast and drop the shot into the pint glass. Down the hatch!

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 107.9
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 20.7 g
Sugars: 19.6 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 102.6 mg
Chicken Balsamico With Yukon Gold Potatoes


Ingredients:
yukon gold potatoes, bacon, chicken thighs, salt, fresh ground black pepper, fresh rosemary, garlic cloves, chicken broth, salt, fresh ground black pepper

Directions:
Put the potatoes in the insert of a 5- to 7-quart slow cooker.
Cook the bacon in a large skillet over medium heat until crisp and remove it to paper towels to drain, leaving the drippings in the pan.
Sprinkle the chicken evenly with 1 1/2 teaspoon salt and 1/2 teaspoon pepper and add to the bacon drippings.
Brown the chicken on all sides, 12-15 minutes.
Add the rosemary and garlic and saute for 1-2 minutes.
Deglaze the skillet with the vinegar, scraping up any browned bits from the bottom and transfer the contents of the skillet to the slow cooker insert.
Add the broth; cover and cook on HIGH for 3 hours or on LOW for 5-6 hours, until the chicken and potatoes are tender.
Season with salt and pepper.
Sprinkle the reserved bacon over the top of the chicken and potatoes before serving.
Chocolate Fudge Cake


Ingredients:
self raising flour, caster sugar, butter, margarine, cocoa powder, eggs, oranges, unsalted butter, icing sugar, dark chocolate, vanilla essence

Directions:
Preheat oven to 180°C and place shelf in the middle of the oven.
Beat butter/margarine and caster sugar together until smooth and creamy.
Add one egg and some flour and mix in, repeat until flour and eggs are gone. Add cocoa powder and mix in making sure to get lots of air into the cake mix to help it rise in the oven. Juice half an orange and add juice to mix (dont add too much orange juice or the mix will be runny and not rise properly] or add 2 teaspoons of orange flavouring.
Put cake mix into one greased 9inch cake tin and bake for 30 minutes or until cake tester comes out clean. Remove from the oven and leave to cool for a couple of minutes, then tip out onto a cooling rack.
Repeat process for second layer if you choose too.
Coating.
Melt the chocolate in a microwavable bowl or jug for a about 2 minutes or place in a heat proof bowl over a pan of simmering water.
Sieve the icing suger to get out the lumps.
Beat the unsalted butter until soft and creamy (use an electric whisk if you have one as its alot easier], then add the icing sugar until light and fluffy. Slowly add the chocolate and mix together until its smooth and glossy.
Add 2 teaspoons of vanilla essence or flavouring and mix again. If you did two layers place some of the icing on one cake and sandwich together with the other. Go mad and spread the rest of the icing over the whole cake including the sides. Decorate how you want and serve and enjoy.
Marinated Flank Steak
Category: world-cuisine
By GUYCON

A wonderful flank steak on the grill recipe I invented that friends just love! My girls think this is great, and it doesn't take long to grill. This also works great when sliced and used for fajitas.

Ingredients:
½ cup vegetable oil
⅓ cup soy sauce
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
1 ½ tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon ground black pepper
1 ½ pounds flank steak

Directions:
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours. Preheat grill for medium-high heat. Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Prep time: 15 mins
Cook time: 10 mins
Total time: 6 hrs 25 mins
Yields: 6 servings

Calories: 275.1
Fat: 22.5 g
Saturated fat: 4.1 g
Carbohydrates: 3.4 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 14.8 g
Cholesterol: 27.2 mg
Sodium: 934.9 mg
Grilled Philly Cheesesteak Tacos


Ingredients:
white mushroom, bell pepper, onion, extra virgin olive oil, monterey jack cheese

Directions:
Preaheat a grill to medium-high.  On a large baking sheet, arrange the steak, mushrooms, bell pepper and onion; brush with the olive oil and season with salt and pepper.  Thread the mushrooms onto a skewer.
Grill the steak and vegetables, turning once, utnil the steak is well-crusted and the vegetables are charred and softened, about 12 minutes; transfer to a large plate and let stand until the vegetables are cool enough to handle.
Thinly slice the steak and vegetables separately and transfer the vegetables to a large bowl; season with salt and pepper.  Divide the steak among the taco shells, top with the grilled vegetables and sprinkle with the cheese.
You can serve with salsa, guacamole and sour cream.
Buffalo Chicken Dip


Ingredients:
cream cheese, cheddar cheese

Directions:
Heat the chicken and hot sauce in a skillet over medium hear until it is heated through.
Stir in the cream cheese and ranch dressing.  Continue stirring until well blended.
Mix in 1/2 the cheese and transfer to an oven safe pot.
Sprinkle remaining cheese on top, cover and cook on a low heat until bubbly.
Serve with crackers and celery.
Honey Oat Beer Bread
Category: bread
By SPEARL20

This beer bread variation is super easy and tasty. It has a great flavor from the honey and oats. So quick, too!

Ingredients:
2 cups all-purpose flour
1 ¼ cups rolled oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon brown sugar
1 tablespoon honey
1 (12 fluid ounce) bottle beer
¼ cup butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x5 inch loaf pan. In a medium bowl, stir together the flour, oats, baking powder, salt and brown sugar. Drizzle honey over the dry ingredients, then pour the beer on top. Mix just until blended. Spoon into the prepared loaf pan. Drizzle melted butter over the top. Bake for 25 to 30 minutes in the preheated oven, or until golden brown. A knife inserted into the top of the loaf should come out clean.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 1 loaf

Calories: 161.7
Fat: 4.6 g
Saturated fat: 2.6 g
Carbohydrates: 24.7 g
Sugars: 2 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 10.2 mg
Sodium: 307.2 mg
The Best (And One of the Easiest) Peanut Butter Cookies! (Kisses


Ingredients:
butter, brown sugar, white sugar, eggs, creamy peanut butter, flour, baking soda

Directions:
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugars.
Add the eggs and peanut butter. Stir well.
Add the flour and baking soda. Mix well.
Roll the cookie dough into 1-inch balls and put them two inches apart on a cookie sheet.
Flatten the cookies by making a criss-cross design using a fork, first pressing horizontally, then vertically (or vice-versa].
Bake the cookies for 10 minutes.
Cool on the cookie sheet for a few minutes and then transplant the cookies to a plate.
Optional: If desired, press a Hershey's Kiss on the center of each cookie as soon as they are removed from the oven.
Spicy Red Bell Pepper Soup
Category: soups-stews-and-chili
By QUIRKYIQ

I love this recipe because it uses fresh, sweet red bell peppers, as opposed to roasted red peppers. It's full of other fresh vegetables and thyme, too, and it freezes exceptionally well. Rice is used as the thickening agent, rather than cream. If you don't like a lot of spice, reduce the amount of cayenne and red pepper flakes.

Ingredients:
1 tablespoon extra virgin olive oil
6  red bell peppers, seeded and chopped
2  carrots, chopped
2  yellow onions, chopped
2  celery ribs, chopped
4 cloves garlic, chopped
2 quarts chicken broth
½ cup long grain rice
2 tablespoons chopped fresh thyme
¼ teaspoon cayenne pepper
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes. Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.

Prep time: 40 mins
Cook time: 35 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 108.8
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 19.1 g
Sugars: 6.5 g
Dietary fiber: 3.1 g
Protein: 3 g
Cholesterol: 4 mg
Sodium: 1027.9 mg
Baguette


Ingredients:
bread flour, water, active dry yeast, salt

Directions:
In a stand mixer, add all ingredients together and mix on lowest speed for 3 minutes with a dough hook. Increase speed to medium and continue to mix for 4 minutes.
Place dough in a bowl (floured to prevent the dough from sticking] covered with plastic wrap and allow to proof (preferably in a warmer area] for 30 minutes.
Remove the dough from the bowl and place on a floured surface. Form a rectangular shape with the dough and then fold it once, turn it 90 degrees, fold it again, turn it 90 degrees again, and fold it a third time. Place it back in the floured bowl and cover for 30 minutes. Preheat oven to 485 degrees and place a pan of water on the lower rack.
Remove the dough from the bowl and repeat the instructions from the previous step. Return the dough to the bowl and allow it to rest for 15 minutes.
Place the dough on a floured surface and split it in two pieces (about 400 g each]. Roll the dough into the shape of a baguette and place on a sheet pan. With a knife, make one full length slit or several diagonal slits across the top of the dough to allow steam to escape.
Place the two loaves in the oven and bake for 15 minutes.
Remove the pan of water from the oven and let the bread continue to cook for another 15 minutes to allow the crust to brown.
Remove the bread from the oven, slice, and enjoy.
Death by Choctail


Ingredients:
irish cream, banana

Directions:
Blend all ingredients until smooth., Serve garnished with flaked chocolate.
Pesto Surprise
Category: salad
By Renee Kralic

Need a quick salad for a picnic?  Or potluck?  This is perfect and fast!

Ingredients:
1 (12 ounce) package farfalle (bow tie) pasta
1 (.6 ounce) package zesty Italian-style salad dressing mix
12  cherry tomatoes
1 (8 ounce) can artichoke hearts, drained and chopped
2 (2.25 ounce) cans chopped black olives, drained
1 (2.25 ounce) can sliced green olives, drained
6 ounces shredded Parmesan cheese
3 tablespoons pesto

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; rinse with cold water and drain. Prepared zesty Italian dressing according to package directions. In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese.  Pour dressing over all, add pesto, and stir until evenly coated.  Refrigerate or serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 10 servings

Calories: 259.3
Fat: 10 g
Saturated fat: 4 g
Carbohydrates: 30.5 g
Sugars: 2.1 g
Dietary fiber: 2.8 g
Protein: 13 g
Cholesterol: 16.5 mg
Sodium: 881.2 mg
Ham and Cheese Pie


Ingredients:
baking potato, onion, butter, milk, egg, dry mustard, ground cloves, low-salt ham, cheddar cheese, butter, flour, white pepper, ground nutmeg, cayenne pepper, milk, cheddar cheese

Directions:
Preheat oven to 450 degrees Boil potato-meanwhile cook onion in butter until soft and light brown.
In a large bowl beat potato.
Add to this the onion, beaten egg, mustard and cloves.
Mix well.
Fold in ham, 1/2 of the cheese and cheese sauce.
At this point taste to see if you need a bit of salt-most likely you won't.
Turn into deep pastry lined pie plate.
Top with remaining crust, crimp and seal.
Bake on the lowest rack at 450 for 10 minutes.
Reduce heat to 350 degrees and bake for 30 min.
Top crust with remaining cheese and cook for about 15 min more.
Remove and let stand for 20 minutes or chill and serve cold.
Cheese Sauce Directions Melt butter in a medium saucepan.
Stir in flour and spices and cook until bubbly.
Remove from heat and gradually stir in milk.
Return to heat and cook until thick and bubbly.
Stir in cheese and cook until melted.
Spaghetti Sauce


Ingredients:
crushed tomatoes, tomato puree, tomato sauce, extra virgin olive oil, green pepper, fresh mushrooms, salt, pepper, oregano, parsley, tomato paste, garlic cloves, garlic powder, onion powder, sugar

Directions:
In a large stock pot stir together crushed tomatoes, tomato puree, and tomato sauce.
Set on medium-low heat and cover.
Meanwhile, in sauté pan heat olive oil over medium heat. When warm, add peppers, onions, and mushrooms.
Sprinkle with a dash of salt and pepper to taste.
Sauté until onions are clear but not browned.
Add sautéed vegetables to stock pot, folding them into the sauce with the oregano and parsley.
Cover, and bring to a slow simmer, stirring occasionally from the bottom up.
Once simmering add the tomato paste, fresh garlic, garlic powder, and onion powder, being sure to mix in throughly.
Turn to low heat and simmer, covered at least 1 hour.
Taste; if too acidy, add sugar 1/2 teaspoon at a time, checking every 10 minutes.
Microwave Birdy Bread Cones


Ingredients:
egg, applesauce, raisins

Directions:
In a tall bowl,  stir together the egg (no shells], applesauce,  and corn muffin mix until moistened.  Stir in pellets and raisins.
With a spoon, fill an ice cream cone 2/3rds full of the batter.
Cook one at a time in the microwave on high (800 wats] for 30 seconds.  Top with a decoration like a Cheerio or a large  Pellet.
The inside is very hot.  Let the cone with birdy bread inside  cool completely before feeding to your parrots.
Parmesan Spinach Cakes


Ingredients:
fresh spinach, part-skim ricotta cheese, low fat cottage cheese, parmesan cheese, eggs, garlic clove, salt, fresh ground pepper

Directions:
Preheat oven to 400°F.
Pulse spinach in three batches in a food processor until finely chopped.
Transfer to a medium bowl. Add ricotta (or cottage cheese], Parmesan, eggs, garlic, salt and pepper; stir to combine.
Coat 8 cups of the muffin pan with cooking spray. Divide the spinach mixture among the 8 cups (they will be very full].
Bake the spinach cakes until set, about 20 minutes.
Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a clean cutting board or large plate.
Serve warm, sprinkled with more Parmesan, if desired.
Roasted Potatoes and Cauliflower With Chives


Ingredients:
baby potatoes, cauliflower, olive oil flavored cooking spray, garlic, fresh chives, fat free sour cream

Directions:
Preheat oven to 450 degrees F.
Cut potatoes in half, about ½ inch pieces.  In a large Ziploc bag, toss potatoes, garlic, a few sprays of cooking spray to coat, and salt and pepper to taste.
Put potatoes in a glass baking dish and roast, uncovered, for about 15 minutes, turning occasionally.
While potatoes are roasting, put cauliflower in the same Ziploc bag, toss with more salt and pepper to taste, and a few sprays of cooking spray to coat.
When 15 minutes are up, stir the cauliflower into the potatoes, mixing well.  Roast for 10-15 minutes more, until cauliflower is tender and starting to golden.
Toss with fresh chives and serve with sour cream if desired!
Orange and Ginger Glaze for Pork Roast or Ham


Ingredients:
orange marmalade, Dijon mustard, ginger, Worcestershire sauce, salt, fresh ground pepper

Directions:
"In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper."
Easy Chicken Stromboli


Ingredients:
cheddar cheese, mozzarella cheese, onion, parmesan cheese, egg, water

Directions:
Let dough rise in warm place until doubled in size.
Roll dough out on a floured surface.  Shape into a 12"x14" Rectangle. Place diced chicken, cheddar cheese, mozzarella cheese, chopped onion, 1/4 cup Parmesan Cheese and sprinkle with Garlic Salt, leaving 1/2" without the filling so you can pinch and seal it closed.  Roll up jelly roll style (start with long side] and fold ends and pinch to seal.  Place onto a greased baking sheet seam side down.  Cover and let rise 45 minutes.
Beat egg and add water to make an egg wash.  Brush egg wash onto dough and sprinkle with remaining Parmesan Cheese and sprinkle with Garlic Salt.  Bake at 350 for 30 minutes or until it is golden brown.
Otoro's Ultimate Chili


Ingredients:
extra virgin olive oil, kosher salt, black pepper, onions, garlic cloves, tomato paste, pinto beans, kidney beans, hot chili beans, diced tomatoes, diced green chilies, tortilla chips, chili powder, cumin, paprika, dried cilantro

Directions:
Heat the olive oil in a non-stick 5 quart pot on medium high heat. Add the onion with a pinch of salt and cook, covered on medium low heat for 30-40 minutes, stirring occasionally until light brown. Add more oil if needed, make sure the onions don't burn!
Turn the heat up to medium high and begin to cook the meat. Season with kosher salt and freshly ground black pepper.
Once the meat is almost cooked add the garlic and tomato paste. Break up the tomato paste and incorporate into the meat. It should look like a sloppy joe consistency.
When the meat is cooked through, drain if desired and add the beans (along with their liquid] and the rest of the ingredients, stir to combine. If it seems too thick add a bit of water and bring to a boil.
Turn the heat down and simmer, partially covered for an hour to an hour and a half. Stir occasionally.
Remove from heat. Ladle into serving bowls and garnish with chopped onion, tomato, or grated cheese if desired. Bon Appetito.