xiaoxl/recipe_data huggingface dataset:
Alton Brown's Creamed Corn


Ingredients:
onion, butter, kosher salt, fresh corn, fresh rosemary, sugar, turmeric, yellow cornmeal, heavy cream, fresh ground black pepper

Directions:
In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
In a large mixing bowl, place a paper bowl in the middle of the bowl.
Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go.
After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened.
Add the rosemary.
Sprinkle the corn with the sugar and turmeric.
Stir constantly for about 2 minutes.
Sprinkle the cornmeal onto the corn, using a whisk to combine well.
Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes.
Remove the rosemary.
Season with freshly ground black pepper.
Tofu Pot Pie


Ingredients:
potato, carrot, tamari, soy sauce, cornstarch, water, olive oil, onion, firm tofu, frozen corn, unbleached all-purpose flour, salt, canola oil

Directions:
Cook potato and carrot in a pot of boiling salted water until tender, about 10 minutes, drain, rinse and set aside.
Put stock and tamari in a small saucepan and bring to a boil over medium-high heat, reduce to low and whisk in the cornstarch-water mixture, simmer 2-3 minutes, stirring until thickened, remove from heat and set aside.
Heat the olive oil in a medium-size skillet over medium heat.
Add the onion, cover and cook until softened, about 5 minutes.
Add the onion to the potatoes and carrots and mix in the tofu, corn and peas.
Preheat oven to 350°F.
For the crust, incorporate the salt into the flour, add the corn oil and with 2 butter knives cut the oil into the flour until crumbly and well incorporated.
Add the water and mix until it forms a ball. (if it's too crumbly, add water by the tablespoonful until it comes together.  different climates affect flour differently.].
Divide the crust in two and on a lightly floured surface, roll out each ball until it is slightly larger than a 2-quart casserole dish.
Place one half into the casserole dish, and put the vegetables on top.
Place the second crust over the vegetables and crimp the edges.
Bake until the filling is hot and bubbly and the crust is browned, about 45 minutes.
Let rest for 5 minutes before serving.
p.s. someone asked a question whether to use silken or waterpacked.  waterpacked/chinese-style is ideal, but it may still work if all you have is silken. or go ahead and omit the tofu altogether.  it's an adaptable recipe.
Southern Potato Salad
Category: salad
By S0NGLADY

This potato salad includes eggs, celery, and relish and should be served warm.

Ingredients:
4  potatoes
4  eggs
½ stalk celery, chopped
¼ cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
½ cup mayonnaise
salt and pepper to taste

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop. In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 459.9
Fat: 27.4 g
Saturated fat: 4.9 g
Carbohydrates: 44.6 g
Sugars: 7 g
Dietary fiber: 5.2 g
Protein: 11.3 g
Cholesterol: 196.4 mg
Sodium: 454.8 mg
Peach Apricot Melba Crepes


Ingredients:
unsalted butter, fresh lemon juice, salt, caramel-swirl ice cream

Directions:
MELT butter in medium saucepan over medium heat. Whisk in preserves, egg yolks, lemon juice and salt. Cook 6 to 8 minutes, stirring constantly just until it begins to thicken. Remove from heat. Cool to room temperature. Blend in whipped topping with an electric mixer at medium speed. Chill, covered, until ready to assemble crepes.
SPREAD 1/3 cup curd over each crepe. Cut each crepe in half. Fold crepe in half. Place each crepe on a dessert plate. Top with 2 or 3 peach slices. Serve with a scoop of ice cream drizzled with warm triple berry preserves. Garnish with almonds.
TO TOAST NUTS: Place nuts in dry skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Remove from pan immediately to avoid over-browning.
Whole Wheat Herb Rolls


Ingredients:
warm water, active dry yeast, sugar, butter, salt, whole wheat flour, wheat gluten, thyme

Directions:
Dissolve yeast in 1/4 cup warm water.
Add remaining water, sugar, butter, salt, 1/2 cup flour, and wheat gluten, blend well.
Stir in herbs and 1 cup flour to make a soft dough. Knead for 8-10 minutes.
Place in greased bowl, cover let rise until doubled, about 1 hour.
Punch dough down, divide into 12 equal pieces; shape into balls.
Put the balls in a greased 8' round pan. Cover; let rise in warmplace until doubled in size, about 45 minutes.
Bake at 400F for 15 -20 minutes.
Weight Watchers Blueberry Pancake/Waffle Syrup (0 Ww Points!)


Ingredients:
fresh blueberries, Splenda sugar substitute, water, cornstarch, lemon juice

Directions:
Dissolve cornstarch in water.
Combine all ingredients in a small saucepan and cook over medium heat until it thickens up.
Serve or refrigerate immediately.
Asian Cole Slaw Salad


Ingredients:
sunflower seeds, red onion, walnuts, olive oil

Directions:
Crush ramen noodles inside the bag. Saute noodles and walnuts with olive oil in a pan at medium- high heat until golden brown. Set aside to cool.
Mix sunflower seeds, slaw, and red onion.
Add cooled noodles and walnuts mixture as well as the vinegar and canola oil to the slaw salad.
Mix well and serve.
Demigod Cake


Ingredients:
warm water, active dry yeast, sugar, sugar, all-purpose flour, nutmeg, salt, cinnamon, vanilla extract, milk, margarine, cinnamon, egg, water, cinnamon, cream cheese, margarine, powdered sugar, vanilla

Directions:
Pour the warm water into a large measuring cup and stir in sugar until dissolved.
Add the yeast to the sugar/water combination, stir well, and set aside in a warm place for 10-15 minutes.
In your mixer's bowl, sift together 3-1/2 cups, 1/2 cup of sugar, nutmeg, salt and cinnamon.
Form a hole at the center of the mixture and pour in yeast mixture, milk, vanilla extract and egg yolks.
Mix all ingredients together using the dough hook of your mixer on low speed, turning the speed up a notch or two once fully incorporated.
When mixture is smooth, beat in 8 tablespoons of margarine, 1 tablespoon at a time. Continue to beat mixture for 2 minutes.
While continuing to mix your dough, add 1 cup of flour 1 tablespoon at a time. Continue to kneed for 10 minutes once all the flour is added.
Melt remaining 2 tablespoons of margarine and pour half into a large metal bowl. Using a pastry brush, coat the inside of the bowl evenly.
Place the dough ball in the buttered bowl and coat with the remaining tablespoon of melted margarine.
Cover the bowl with a kitchen towel and place in a warm, draft-free spot for about 1-1/2 hours,  or until the dough doubles in volume. At this time, wash your mixing bowl as you will need it again.
Cover a baking sheet with a piece of parchment paper and set aside.
Remove dough from bowl and place on a lightly floured surface.
Using your fist, punch dough down. Then sprinkle the addition 2 teaspoons of cinnamon evenly over the top and shape dough into a cylinder.
Place the dough on the parchment paper and fold the cylinder over upon itself, forming a circle, pinching together the ends. At this time, make sure the cake is more or less even in thickness all around (so the cake bakes evenly].
Cover the dough with a kitchen towel and set in a warm, draft-free spot for 45 minutes or until the dough doubles in volume.
Pre-heat oven to 375 degrees. (Please be sure that it actually is 375 degrees, as this is the biggest cause of baking errors. Also, I recommend using 2 pizza stones in your oven, one below the rack you are cooking on and one near the top of the oven. The two pizza stones will hold the temperature of your oven steady.].
Mix together the egg and one tablespoon of water and brush onto the cake.
Bake for 25 to 35 minutes, or until golden brown.
Once done, lift cake and parchment paper onto a wire rack and let cool completely.
In your mixing bowl, combine cream cheese and 4 tablespoons margarine and beat well with wire beater.
Turn off mixer and add sugar and vanilla. Beat together mixture, starting slowly and scraping down the sides of the bowl multiple times.
Spread frosting evenly onto cake.
Cut into 2 to 3 inch sections and serve.
Note: Cream cheese frosting can be doubled if you so desire.
Feta & Red Onions


Ingredients:
feta cheese, red onion, olive oil, paprika, parsley

Directions:
Drain and pat cheese dry & cut into 4 equal pieces.
Place 2 slices on a plate then scatter with half the onion & parsley. Drizzle on half the olive oil then half the paprika.
Repeat with the remaining ingredients on another plate.
Amazing Black Bean Brownies Recipe(Courtesy of Ania Catalano)


Ingredients:
unsalted butter, black beans, walnuts, vanilla extract, instant coffee, salt, eggs

Directions:
Preheat the oven to 325 degrees.  Line an 11 x 18 inch rimmed baking pan(sheet pan or jelly roll pan] with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high.  Stir with a spoon to melt the chocolate completely.  Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor.  Blend about 2 minutes, or until smooth.   The batter should be thick and the beans smooth.  Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt.  Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute.  Add the agave nectar and beat well.  Set aside.
Add the bean/chocolate mixture tot the coffee/chocolate mixture.  Stir until blended well.
Add the egg mixture, reserving about 1/2 cup.  Mix well.  Pour the batter into the prepared pan.  Using and electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy.  Drizzle over the brownie batter.  Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect.  Bake for 30 to 40 minutes, until the brownies are set.  Let cool in the pan completely before cutting into squares.  (They will be soft until refrigerated].
Shrimp Creole


Ingredients:
shrimp, onions, green bell pepper, celery, garlic cloves, tomato paste, chicken broth, diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, salt, flour, steamed rice

Directions:
In a large skillet, cook onions, bell pepper, celery, and garlic in the oil, until vegetables are tender, 5-6 minutes.
Stir in the tomato paste and cook for a minute, then add 1 cup of the chicken broth and mix well.
Then add the diced tomatoes, tomato sauce, bay leaves, cayenne pepper, Worcestershire sauce, and salt, stirring to mix.
Bring mixture to a boil, then reduce heat, and simmer, stirring occasionally, for about 20 minutes.
Mix the remaining chicken broth with the flour until it is smooth.
Whisk it into the sauce and stir constantly for 5 minutes.
Add the shrimp and cook just till shrimp turn pink and curl.
Remove bay leaves before serving.
Serve with steamed rice and Tabasco sauce, if desired.
Baked Hasselback Potatoes
Category: side-dish
By Carol Castellucci Miller

These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.

Ingredients:
4 medium potatoes
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pinch smoked paprika
salt to taste
2 tablespoons grated Parmesan cheese, or more to taste
2 teaspoons chopped fresh chives, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet. Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes. Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes. Garnish with additional Parmesan and chives.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 potatoes

Calories: 269.6
Fat: 11.1 g
Saturated fat: 1.9 g
Carbohydrates: 38.5 g
Sugars: 1.7 g
Dietary fiber: 4.8 g
Protein: 5.5 g
Cholesterol: 2.2 mg
Sodium: 51.8 mg
Tasty Balsamic Chicken With a Twist


Ingredients:
chicken breasts, garlic clove, lemon juice, white wine, Worcestershire sauce, bacon grease, salt, black pepper

Directions:
With a heated iron skillet (low heat] add your bacon grease (or olive oil].
Add minced garlic, saute for 20 seconds.
Add diced chicken and mix it around to coat it in the garlic and oil.
Add salt and half of the pepper, then let the chicken cook about halfway, stirring attentively. This can take 3-5 minutes.
Add lemon, white wine and Worcestershire sauce.
When chicken is about 2/3rds done, add balsamic vinegar and pepper. Increase heat to medium or medium-low and continue stirring around pan.
After 2-3 minutes, add crushed crackers. Stir to coat all of the chicken pieces thoroughly, and continue to cook for another 30 seconds or a minute until sauce is absorbed by crackers.
Rest it for 1 minute before serving.
Marinated Peppers
Category: side-dish
By Angela

Red, green, and yellow peppers marinated in a mixture of herbs and oils. Serve with toasted Italian or French bread slices.

Ingredients:
1  red bell pepper
1  green bell pepper
1  yellow bell pepper
1 ½ cloves garlic, sliced
1 tablespoon balsamic vinegar
¼ cup extra virgin olive oil
½ teaspoon chopped fresh basil
½ teaspoon chopped fresh parsley
salt and pepper to taste

Directions:
Preheat the oven to 450 degrees F (200 degrees C). Place the whole red, green and yellow peppers in the oven directly on the rack. Roast for about 15 minutes, turning if needed, until the skin is well scorched. Immediately place in a bowl covered with plastic wrap or in a paper bag, and allow to cool. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water. Cut in half, remove stem and seeds, then cut into strips. Place peppers into a medium serving bowl, and stir in the garlic, vinegar, oil, basil, parsley, salt and pepper.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 3 servings

Calories: 204.5
Fat: 19 g
Saturated fat: 2.7 g
Carbohydrates: 8 g
Sugars: 4.3 g
Dietary fiber: 1.9 g
Protein: 1.3 g
Sodium: 5.2 mg
Chocolate Chip Icebox Cookies


Ingredients:
butter, shortening, sugar, brown sugar, vanilla extract, all-purpose flour, baking soda, salt, pecans

Directions:
In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Low Cost Chocolate Cake


Ingredients:
flour, baking soda, sugar, salt, vinegar, water, vanilla

Directions:
Sift dry ingredients together.
Mix in wet ingredients.
Pour into a large ungreased pan.
Bake at 350 degrees until it shrinks from sides of pan, probably about 25 minutes.
Chicken Broccoli Casserole


Ingredients:
boneless skinless chicken breast halves, broccoli, milk, Velveeta cheese, margarine

Directions:
Cut chicken into bite-size pieces and place in a 9-by-13-inch pan or large casserole dish. Layer broccoli on top.
In a saucepan, combine soup, milk, cheese and margarine; heat until thick. Pour sauce over broccoli.
Sprinkle with French fried onions and bake at 350 degrees for 50 minutes or until broccoli is tender and dish is hot.
Peanut Bonbons


Ingredients:
peanut butter, butter, margarine, powdered sugar

Directions:
In saucepan, melt peanut butter and butter.
In large bowl, combine powdered sugar and cereal; pour peanut mixture over cereal mixture.
Blend together with hands. Form into 1/2 inch balls. Chill firm.
Melt butterscotch and chocolate pieces in separate double boilers. Or you can melt them in a microwave.
Dip half the candies in each coating; swirl tops with back of teaspoon.
Place on waxed paper-lined baking sheet. Chill. Makes 100.
Banana Split Breakfast Muffins


Ingredients:
walnuts, all-purpose flour, baking powder, ground cinnamon, salt, dark brown sugar, canola oil, nonfat milk, egg, banana, vanilla extract

Directions:
Preheat the oven to 375. Coat a 12-cup muffin tin with cooking spray.
Measure 1/2 cup of the walnuts into a food processor and grind to a fine meal. Place the ground walnuts, flour, chocolate chips, baking powder, cinnamon, and salt in a large bowl and stir until thoroughly combined.
Combine the brown sugar, oil, yogurt, milk, egg, banana, and vanilla extract in a medium bowl and stir until smooth. Add the banana mixture to the flour mixture and stir until thoroughly combined. Stir in the remaining 1 cup walnuts and mix well (the batter will be thick].
Fill the muffin cups three-fourths full and bake for 13 to 15 minutes, or until the tops spring back lightly when touched. Remove the muffins from the pan and let cool on a rack.
Cheesy Potato Salad
Category: salad
By KENNEDY5976

This is a different type of potato salad, made with Cheddar cheese, bacon, green onions and sour cream, It's not your grandma's potato salad!

Ingredients:
2 ½ pounds red potatoes, cubed
1 cup sour cream
½ cup mayonnaise
¼ cup white sugar
½ bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits

Directions:
Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese. Gently stir in the cooled potatoes. Top with remaining cheese and onions, and sprinkle bacon bits over the top.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 496.9
Fat: 30.7 g
Saturated fat: 12.2 g
Carbohydrates: 46.5 g
Sugars: 10.8 g
Dietary fiber: 3.6 g
Protein: 11.1 g
Cholesterol: 48.8 mg
Sodium: 313.7 mg
Savory Bacon Rosemary Scone


Ingredients:
all-purpose flour, salt, sugar, baking powder, bacon, rosemary, egg

Directions:
In a large mixing bowl, whisk together flour, salt, sugar,and baking powder; stir in crumbled bacon and 1 tbsp rosemary.
Add whipping cream to the flour mixture and stir until combines; do not overmix.
Make the dough a big ball and wrap using  saran. Let it sit for a hour in a fridge.
Preheat oven to 392 degrees Fahrenheit.
Pat the dough to 3/4-inch thickness. Cut into 8 pieces with a sharp knife. Arrange on a parchment paper, leaving a 1/2 inch space around each one.
Beat 1 egg and brush the tops of the scones.
Bake for 15 to 20 minutes or until golden brown.
Cucumber-Chili Paletas (Popsicles)


Ingredients:
cucumbers, sugar, lemon juice, jalapeno chile

Directions:
Place all ingredients into blender, and whirl until smooth.
Push mixture through a fine strainer set over a 2-cup glass measure; discard any residue/pulp.
Pour into popsicle molds.
Freeze 8 hours, or more.
Leftover Steak Salad


Ingredients:
onion, potatoes, celery ribs, sun-dried tomatoes, English cucumber, parmesan cheese, light olive oil, red wine vinegar, Dijon mustard, mayonnaise, sugar, salt, pepper

Directions:
Reheat the leftover steaks in aluminium foil in oven.
Meanwhile, place all the salad ingredients in a large bowl.
In a blender or food processor, place all the ingredients for the dressing and mix well until creamy.
Pour half (or to taste] of dressing over the salad, mix well.
Arrange salad in plates and top with warmed steak.
Spoon some of the leftover dressing over the meat.
Sprinkle with freshly grated parmesan cheese.
Enjoy!
Big Mamas Lasagna


Ingredients:
lean ground beef, bacon, crushed tomatoes, tomato paste, garlic cloves, peas, corn, parmesan cheese, plain flour, butter, milk

Directions:
Base:
Brown mince adding chopped onion and garlic.
Add bacon, tomatoe and tomatoe paste.
Add 1/2 cup of water and bring to the boil, turn down heat and simmer until sauce thickens.
Sauce:
Bring milk to just about boil. In a separate pan melt butter, once melted.
combine flour with a whisk (by now the mixture will look similar to a small pastry mix] slowly add the boiled milk to the flour mixture being sure that all the milk is combined before mixing trough any more.  Turn the heat up and be sure to continually stir the sauce until thick.
Lasagna:
Layer some of the meat in a dish then lasagna sheets, add a layer of the sauce mixture and then more lasagna sheets continue this for several layers.
The last layer will be meat, then sauce then grated cheese.
Place in pre heated oven 180oc and cook for 40 minutes, cool for 5 minutes before serving.
Caramel Fudge


Ingredients:
butter, golden syrup, sweetened condensed milk, brown sugar, white chocolate chips

Directions:
Melt butter in pan.
Add golden syrup, sweetened condensed milk and brown sugar.
Stir over low heat until boiling, reduce heat, simmer 10 minutes, stirring constantly.
Remove from the heat, add white chocolate melts, or any other chocolate you desire, mix until smooth.
Pour into foil lined 7cm x 25cm bar pan, refrigerate until set.
Cut into slices and squares.