xiaoxl/recipe_data huggingface dataset:
Perfectly Peach Cobbler


Ingredients:
flour, Splenda sugar substitute, baking powder, salt, skim milk, egg, Splenda sugar substitute, cinnamon, nutmeg

Directions:
Melt butter and spread in a 9 x 13 inch pan., Mix together flour, sugar, baking powder & salt and stir in milk & egg., Pour evenly over melted butter., Combine peaches, sugar & spices and spread over batter but do not stir together., Bake 35-45 minutes at 350°F until batter is golden brown., Serve alone or a la mode! Enjoy!
Ami's Zarda


Ingredients:
rice, water, raisins, cardamoms, sugar

Directions:
Take a coffee mug fill it with water and add almonds to it and then put it in the microwave for 2 min , this will make it easier for you to take the skin off , cut them length wise across. Keep aside.
Take another coffee mug, fill it with water and add raisins to it and place it in microwave for 1 minute Drain the water and keep aside.
For rice: Put 4 cups of water in a sauce pan, add 3 cardamoms (break them with the back of the knife to release the pods/seeds –Note, we want the whole thing in not just the pods] and food color, bring to boil, add the rice in.Keep the heat on high.
When rice is half way cooked turn the heat off and drain the water. Keep the rice aside. (In order to know if the rice is half cooked, with a spoon take three grains of rice and you will notice three lines in the middle of the grain; this means that the rice is half cooked.
In a separate sauce pan , heat the oil, break 5 cardamoms add them in, cook for few seconds, add little less than ½ cup of water (CAUTION: MAKE SURE YOU HAVE A LID NEAR BY BEFORE ADDING WATER] Cover the sauce pan with lid as soon as you add water. Then add sugar and stir around till it’s well dissolved, add raisins and rice and almonds inches Mix the rice so that it’s covered with the sugar syrup and the raisins and almonds are evenly distributed.
Keep the heat medium for 5 min or till all the liquid in the rice is gone. Add 2 teaspoon of oil on the top of rice for a little gloss. Now, cover the top of sauce pan with a foil paper and put the lid on, place the pan on a tawa (the one you make Indian pita bread on ] and cook it on a lower heat for 5 minute Reduce the heat further to the lowest for another 6-7min. AND you are DONE!
This can be served hot or at room temperature. Some people like it with some Crème fraîche -- but I like to eat it as it is with some apple and cinnamon green tea. Yummy!
Cod & Potato  Tapas


Ingredients:
salt cod fish, potatoes, onion, fresh parsley, lemon juice, nutmeg, pepper, eggs

Directions:
Rinse and soak the cod  12 hours or overnight in several changes of cold water.
Drain, place in a large saucepan.  Cover with cold water and bring to a boil.  Simmer until fish flakes easily when poked with a knife  about 15 minutes.
Drain , cool and remove skin and bones.
Shred finely in the food processor making sure ther are no chunks.
Combine cod, potatoes, onion, parsley , lemon juice, nutmeg and pepper. taste and adjust seasoning.
Stir in eggs to form a firm , malleable mixture.
Using a dessert spoon scoop up a heaping spoon full of cod mixture.  With a second dessert spoon  cupped over the first press and form a rounded oval allowing excess to fall back into bowl.  Place on a tray.  continue with rest of mixture.
In 3 inches of oil heated to 375F deep fry ovals about 8 at a time till golden and crisp. Drain immediately.
Serve with lemon and olives.
Fried Chicken With Peppery Gravy


Ingredients:
chicken breasts, evaporated milk, lemon juice, flour, salt, black pepper, cayenne pepper

Directions:
Combine milk and lemon juice in a shallow bowl.  In another shallow bowl, combine flour, salt, pepper and cayenne.
Dip chicken in milk and then flour.  Reserve leftover flour and milk for gravy.
In a large skillet, heat oil over medium-high heat.  Let oil get really hot before adding chicken!  Fry chicken about 5 minutes on each side, until golden brown and cooked through.  Remove chicken from pan.
Add remaining flour to skillet with pan drippings.  Cook, stirring constantly over medium-high heat until flour is golden, about 1 minute.
Gradually stir in remaining milk. Cook, wisking well until gravy is smooth and thickened, which should be about 2 minutes.
Spoon gravy over chicken and serve!
Copycat Applebees Red Apple Sangria


Ingredients:
wine, maraschino cherries, red apple, lime wedge

Directions:
"Mix and serve over ice, garnished with skewered fruits as suggested, with lime just floating in drink."
Chicken Avocado Pizza
Category: main-dish
By postpunkmom

A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.

Ingredients:
2  avocados - peeled, pitted and diced
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice, or to taste
salt to taste
1 clove garlic, peeled
4 (7 inch) pre-baked pizza crusts
1 tablespoon olive oil
1 cup chopped cooked chicken breast meat
1 cup cherry tomatoes, quartered
1 cup shredded Monterey Jack cheese
1 pinch cayenne pepper

Directions:
Preheat your oven's broiler. If you have a pizza stone, place it in the oven while it preheats. In a food processor, combine the avocados and cilantro. Puree while adding lime juice and salt to taste. Cover, and set aside. Slice the garlic clove in half, and rub the cut side onto the tops of the pizza crusts for flavor. Brush both sides of the crusts with olive oil. Spread the avocado mixture thickly over the top of each crust, then arrange chicken and tomatoes on top. Sprinkle with cheese, and season lightly with cayenne pepper. Place pizzas on a baking sheet if you do not have a pizza stone. Broil for about 5 minutes in the preheated oven, or until the cheese has just melted and the crust is lightly toasted.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings

Calories: 798.3
Fat: 38 g
Saturated fat: 11.6 g
Carbohydrates: 82.4 g
Sugars: 3.7 g
Dietary fiber: 10.1 g
Protein: 38.9 g
Cholesterol: 65.6 mg
Sodium: 1010.9 mg
Nana’s Mutton Shank Casserole


Ingredients:
soy sauce, flour, red wine, water, olive oil, potato, onions, celery, carrots, parsnip, lemon, ground ginger, garlic powder, bay leaves, dried sage, dried rosemary, dried thyme

Directions:
Put the shanks into a large enough casserole dish, pour over wine, add onions, salt and garlic powder. Cover and bake at 180º for one hour, turning shanks over once. Remove shanks and set aside. Strain off fat and make plenty of brown gravy by bringing to boil the juices in the bottom of the pan, adding flour, and gradually stirring in water, a beef stock cube, and a dessertspoon of soy sauce. Add salt and pepper to taste.
Now add sufficient potatoes for the meal, cut into quarters if large and left whole if small, 2 or 3 stalks of celery cut into pieces, about a cup of peas and beans, 3 sliced carrots, a medium sized parsnip sliced, the finely grated rind (zest] and juice of a lemon, 1 teaspoon of ground ginger, 3 bay leaves, 1 teaspoon dried sage, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, and salt to taste. Put the shanks back in mix everything up and cook for another hour or until the vegetables are tender. Keep lid on casserole while cooking, but after 30 minutes, give it all a good stir and mix it all up again.
Tip: Cook it all in the morning and then let it cool down. Later that day, scrape off any fat that has set on the surface and warm it up for an hour in the oven for a really great result.
Easy Semolina Pasta Dough


Ingredients:
all-purpose flour, semolina flour, eggs, olive oil, salt

Directions:
Sift the all purpose flour and semolina flour together. *This is very important*.
Using a Stand Mixer with the Dough Hook: Put all ingredients into the mixing bowl and turn the mixer on medium speed.
Allow the dough to mix until it forms a ball.
Take the dough out and lay on a lightly floured surface. The dough should be pliable, but not too sticky. If it sticks to your hands, mix in a little bit more semolina flour.
Push the pasta dough through the pasta attachment on your stand mixer.
Dust pasta with semolina flour as it comes out of the attachement.
Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
By Hand: On a clean work surface, make a mound of the flours and salt with a well in the middle.
Add the eggs to the well, and start stirring with a fork, slowly incorporating all the flour until the dough comes together.
Knead the dough until it is soft and pliable. This will take several minutes.
Run the pasta dough through the widest setting on your pasta machine, fold into thirds, and roll again. Continue this process until the dough is shiny and elastic.
Work the dough through the settings of the machine until the desired thickness is reached.
Use the attachments to cut the dough into whatever shape you like.
Toss fresh pasta in semolina flour and place on a tray. *Be liberal when dusting and tossing the fresh pasta in semolina flour so that it does not stick together.*.
Cook fresh pasta in salted boiling water.  Length of time depends on the shape you make. Fresh pasta will cook much faster than store bought pasta.
Mucho Nachos


Ingredients:
ground beef, water, tortilla chips, cheddar cheese, red onions, tomatoes, avocados, lettuce, sour cream, black olives

Directions:
Brown beef; drain.  Add taco mix and water to beef.  Bring to boil, stir, until liquid evaporates.  Place in serving bowl.
Place tortilla chips into a large bowl. Place cheese, onions, tomato, avocado, lettuce, sour cream, olives and jalapenos in smaller serving bowls.
Each serve his own.
The Pilgrim Father's Original Pumpkin Pie - Norfolk Million Pie


Ingredients:
pumpkin, brown sugar, eggs, ground nutmeg, ground ginger, ground cinnamon, milk, currants, raisins

Directions:
Place the pumpkin in a colander over a pan of boiling water and steam for about 20 minutes or until tender. Mash to a pulp and allow to cool.
Grease and line a 10 - 12" diameter round tin with the shortcrust pastry and reserve the trimmings for decoration.
Prick the base, line with greaseproof paper and baking beans. Bake at 375F, Gas Mark 5, 190C for about 10 to 15 minutes.
Remove the beans and paper and bake for a further 5 minutes.
Whisk the eggs and sugar together with the nutmeg, ginger and ground cinnamon.
Fold in the mashed pumpkin, currants or raisins and 4 tablespoons of milk and pour into the pastry case.
Roll out the pastry trimmings and cut into strips with a pastry wheel.
Brush the strips and the pastry edges with the remaining milk and position strips in a criss-cross lattice pattern over the pie top.
Bake at 375F, Gas Mark 5, 190C for about 30 to 40 minutes, or until filling has set.
Cut into wedges and serve warm or cold with whipped cream.
Mango Cardamom Bread Pudding
Category: desserts
By ONFIRE

Silky smooth bread pudding made with mangos and a healthy dash of cardamom.  Passed to my mother from her girlhood friend.

Ingredients:
6 slices white bread, torn into small pieces
2  mangos - peeled, seeded and diced
¼ cup white sugar
3  eggs, lightly beaten
2 cups milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons ground cardamom
2 tablespoons butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 194
Fat: 6.7 g
Saturated fat: 3.3 g
Carbohydrates: 27.9 g
Sugars: 17.8 g
Dietary fiber: 1.5 g
Protein: 6.1 g
Cholesterol: 82.3 mg
Sodium: 200.6 mg
Voodoo Pasta


Ingredients:
fettuccine pasta, smoked sausage, green pepper, onion, alfredo sauce, Tabasco sauce

Directions:
Cook fettuccine noodles as directed on package.
In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir.
Cook in skillet on medium-high heat until browned.
Add the Alfredo sauce and Tabasco.
Reduce heat to medium and simmer until sauce is hot, stirring occasionally.
Pour sausage and vegetables over pasta.
Toss until coated.
Serve with garlic bread and salad! Enjoy!
Flax Meal Cinnamon Muffins - South Beach


Ingredients:
eggs, canola oil, canola oil, water, vanilla, ground flax seeds, baking soda, baking powder, cinnamon, salt

Directions:
Preheat oven to 350.
Beat together eggs, oil, syrup, water and vanilla. Set aside.
In small bowl, combine flaxmeal, baking soda, baking powder, cinnamon and salt.
Slowly stir dry ingredients into egg mixture. Let stand 5 minutes.
Spoon batter into 10 well-greased muffin tins.
Bake at 350 for 12-15 minutes or until muffins are lightly browned and seem set to the touch.
Remove from muffin pan immediately and allow to cook on rack.
Store in refrigerator. (Can be frozen if desired.].
Oven Roasted Barbeque Potatoes


Ingredients:
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Directions:
Preheat oven to 400°F.  Toss potatoes with oil in large bowl.  Add Barbeque Seasoning; toss until evenly coated.
Spread potatoes in single layer on foil-lined 15x10x1 inch baking pan coated with no stick cooking spray.
Bake 40 minutes or until potatoes are tender and browned, stirring halfway through cook time.
Kielbasa, Onion and Potato Scallop


Ingredients:
scalloped potatoes mix, boiling water, butter, margarine, milk, green onions, kielbasa

Directions:
In 12x8x2" baking dish, mix potatoes, sauce mix, boiling water, butter and milk.
Stir in onion.
Place sausage on top.
Bake in preheated 400 degree oven 30 to 35 minutes until potatoes are fork tender.
Let stand 2 to 3 minutes.
Banana Bran Scones--Cooking Light


Ingredients:
all-purpose flour, butter, baking powder, baking soda, salt, ground cinnamon, light brown sugar, fat-free buttermilk, fat-free buttermilk, granulated sugar

Directions:
Preheat oven to 400°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon] in a food processor; pulse until mixture resembles coarse meal.
Combine banana and brown sugar in a medium bowl; let stand 5 minutes. Add flour mixture and 1/4 cup buttermilk alternately to banana mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 1 1/2 minutes with floured hands. Pat dough into a 6-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into, but not through, dough. Brush 1 1/2 teaspoons buttermilk over surface of dough; sprinkle with granulated sugar. Bake at 400° for 12 minutes or until lightly browned. Remove from pan; cool on wire racks.Preheat oven to 400°.
Subru Uncle's Delicious S. Indian Sambar Veg Curry We All Love


Ingredients:
salt, garam masala powder, asafoetida powder, yellow lentils, potato, garlic cloves, carrot, water, turmeric powder, green chilies, curry leaves, cumin seed, mustard seeds, tomatoes, okra, red chilies, tamarind pulp, tamarind juice, methi seeds

Directions:
Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water.
Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice] to mix into the hot water.
Once you have squeezed out half a cup, transfer this to a pot.
Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water.
Add the chopped ladyfinger to the pot.
Allow to boil for 5 minutes.
This is a neat trick Subru uncle's taught me.
By doing this, the sticky fluid that comes out of the ladyfinger will not come out.
Remove from heat and keep aside.
Now, take a large pot in which you will be preparing the sambar.
Heat the pot on medium-high flame.
Once its hot, pour 3 cups of water in it.
Add the drained toor dal (yellow lentils] and mix well.
Add garlic and mix well.
Allow it to boil well (for about 15 minutes].
Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal].
Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder.
Fold in the chopped tomatoes.
Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender.
In the meantime, prepare the seasoning.
For this, heat oil in a non-stick frying pan on medium-high flame.
Once it's hot, add mustard seeds, methi seeds and cumin seeds.
Allow to crackle and splutter.
Once this stops, add curry leaves, green chillies and whole red chillies to the pan.
Mix well and stir-fry for 2 minutes on medium flame.
Remove the pan from heat.
Add this seasoning to the sambar.
Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot] with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.
Split Pea Smoked Turkey Soup
Category: soups-stews-and-chili
By Bruce Crowell

For those who don't like pork. This has a nice smoked flavor when you use a smoked turkey leg.

Ingredients:
1 pound dried split peas
5 cups water, or more if needed
3 pounds smoked turkey legs
3 cups chicken broth
1 ½ cups chopped carrot
1 cup chopped celery
2  potatoes, peeled and chopped
1  onion, chopped
½ teaspoon garlic powder
½ teaspoon dried oregano
2  bay leaves

Directions:
Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.

Prep time: 25 mins
Cook time: 4 hrs
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 612.7
Fat: 17.5 g
Saturated fat: 5.3 g
Carbohydrates: 49.1 g
Sugars: 7.6 g
Dietary fiber: 17.1 g
Protein: 63.1 g
Cholesterol: 144.6 mg
Sodium: 1740.1 mg
Best Sausage Balls Ever


Ingredients:
hot sausage, Bisquick, Miracle Whip, sweet onion, Worcestershire sauce, garlic powder, salt, black pepper

Directions:
Preheat Oven to 375*.
Using your hands, mix all ingredients until thoroughly combined, and roll into Half Dollar size balls.
Place Sausage Balls on a nonstick cookie sheet and bake for 15-18 minute
Do Not Over Bake.
These balls can be frozen for 30 days and still taste great!
Susan's Chocolate Chip Cookies


Ingredients:
butter, brown sugar, white sugar, eggs, vanilla, baking soda, salt, flour, chocolate chips

Directions:
Preheat the oven to 350-370°F.
Cream the butter and sugars together.
Beat in the eggs and the vanilla.
Mix together the dry ingredients in a separate bowl, before slowly folding them in with the wet ingredients.
Add the chocolate chips, stirring until just mixed.
Place on a baking sheet and bake for 8-10 minutes or until golden brown.
Artichoke and Zucchini Salad


Ingredients:
zucchini, artichoke hearts, romaine lettuce, parsley, fresh mushrooms, olive oil, red wine vinegar, lemon juice, parmesan cheese, onions, Worcestershire sauce, salt, pepper, sugar, oregano, basil, dry mustard

Directions:
Slice zucchini thinly add drained and quartered artichokes.
Blend together dressing ingredients in blender for 30 seconds.
Pour over zucchini and artichokes marinate for 1 hour.
Tear romaine into bite size pieces, add parsley and mushrooms.  Just before serving add artichokes and zucchini. Toss.
Light Chocolate Chip Cookies
Category: desserts
By Megan Noble

This is a tasty recipe for soft and chewy chocolate chip cookies. Don't try to double it though, it doesn't turn out.

Ingredients:
¾ cup packed brown sugar
¼ cup white sugar
6 tablespoons butter
½ teaspoon vanilla extract
1  egg white
3 tablespoons water
1 ½ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
½ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 24 cookies

Calories: 105.8
Fat: 4 g
Saturated fat: 2.5 g
Carbohydrates: 17 g
Sugars: 10.7 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 7.6 mg
Sodium: 88.8 mg
Cowboy Cookies (Low Fat & Splenda)


Ingredients:
Splenda granular, brown sugar, reduced fat margarine, eggs, vanilla, flour, baking powder, baking soda, salt, rolled oats, chocolate chips, raisins

Directions:
Cream together Splenda and brown sugar with margine; add eggs and vanilla.
Blend in flour, baking powder, baking soda and salt; mix well.
Add rolled oats, chocolate chips, nuts and raisins; mix.
Place cookie dough 1-teaspoon size on greased cookie sheet; bake 375 degrees 12 to 14 minutes.
Roasted Acorn Squash With Shallots and Rosemary


Ingredients:
acorn squash, shallots, rosemary sprigs, extra virgin olive oil, coarse salt, fresh ground pepper

Directions:
Preheat oven to 450°F.
Combine all ingredients on a large, rimmed baking sheet.
Toss well to coat and spread in a single layer.
Roast, stirring once halfway through, until the squash is browned and tender, 35-40 minutes.
Potato-Leek Soup With Fennel and Watercress


Ingredients:
olive oil, leeks, fennel bulbs, baking potatoes, broth, watercress, salt, fresh ground white pepper

Directions:
Warm the oil in a soup pot., Add the leeks and saute., Add the fennel and potatoes and continue to saute., Add the stock and bring to a simmer., Cook until all the vegetables are completely softened., Add watercress, cooking it until it's wilted but still bright green., Use a handheld blender until smooth., Add the salt and white pepper., Enjoy!, For Vegetarian use vegetable broth.
White Chocolate Potato Chip Cookies!


Ingredients:
shortening, granulated sugar, brown sugar, eggs, vanilla, white chocolate chips, flour, baking soda

Directions:
Preheat oven to 375 degrees.
Cream shortening and sugars. Add eggs and vanilla; beat well.
Sift flour and baking soda and stir into creamed mixture.
Add crushed potato chips and white chocolate chips. Stir to integrate fully.
Drop by heaping spoonfuls onto GREASED cookie shhet.
Bake for 10 to 12 minutes.
Christmas Fruitcake (Eggless)


Ingredients:
light brown sugar, seedless raisin, golden raisin, currants, pitted dates, lemon juice, lemon, orange, boiling water, butter, baking soda, vanilla, cinnamon, allspice, nutmeg, baking powder, self-rising flour, salt, brandy, Bourbon, preserved figs, maraschino cherries, pecans, brandy, Bourbon

Directions:
Grease and line a large square or round cake tin with baking paper, and grease the paper as well. Heat oven to 375 deg F or 190 deg Celsius.
In a large pot mix the first 10 ingredients up to and including the boiling water.
Stir well. Bring to boiling, and simmer without a lid for 5 minutes.
Remove from heat and cool somewhat.
Stir in the butter and baking soda, and stir well to mix. The mixture will fizz a little.
When it has cooled down some more, scrape mixture into the bowl of your electric mixture.
Using lowest speed, add the next 9 ingredients up to and including the brandy or whisky (or use bourbon].
When everything has been incorporated well, remove the bowl from the mixer. Fold in the chopped figs, whole cherries and roughly chopped nuts. Use a wooden spoon.
Spoon the batter into the prepared tin, and smooth the top.
Bake 2 hours, BUT lower heat to 350 deg F /180 deg C after the first hour.
At the same time lay a double thickness of foil over the cake to prevent scorching.
Test with a skewer before removing!
Turn out gently on a wire rack and sprinkle over the last ingredient: the extra half cup of booze.
When cool, place on waxed paper in an airtight cake tin. Before using at Christmas, sprinkle over brandy, whisky or bourbon another 2 - 3 times.