xiaoxl/recipe_data huggingface dataset:
Portabella Mushroom Caponata


Ingredients:
olive oil, portabella mushrooms, sweet onion, roma tomato, green bell pepper, yellow bell pepper, garlic clove, brown sugar, fresh lemon juice, salt, golden raisin, pine nuts, fresh basil, dried basil

Directions:
Heat oil in a large, nonstick skillet over medium-high heat.
Add mushrooms, onions, tomatoes, bell peppers and garlic.
Sauté for five minutes.
Stir in sugar, lemon juice and salt and cook for another minute.
Remove from heat and stir in the raisins and pine nuts.
Place mixture in a bowl and add basil.
Serve warm or at room temperature on crostini (toasted French bread slices]**Note: To toast the pine nuts, place in a nonstick skillet over medium high heat.
Stir constantly until they begin to turn golden brown.
Remove from skillet immediately and allow to cool.
Pizza With Fresh Tomatoes and Basil


Ingredients:
warm water, dry yeast, all-purpose flour, salt, olive oil, yellow cornmeal, extra virgin olive oil, mozzarella cheese, tomatoes, parmesan cheese, garlic clove, fresh basil leaves, salt

Directions:
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.].
Position 1 oven rack in the center and the second rack on the bottom of the oven and preheat to 450 degrees F. Sprinkle the cornmeal over 2 rimless baking sheets. Roll out each piece of pizza dough into a 10 to 11-inch-diameter round. Transfer 1 dough to each prepared baking sheet.
Drizzle 2 teaspoons of oil over each pizza dough. Sprinkle the mozzarella over the pizza dough, dividing equaling and leaving a 1-inch border around each pizza. Arrange the tomato slices in a single layer over the cheese. Sprinkle with the Parmesan. Arrange basil leaves on top, drizzle with a little more olive oil and sprinkle garlic all over. Bake the pizzas until the crusts are crisp and brown on the bottom and the cheese is melted on top, about 15 minutes. Drizzle 1 teaspoon of oil over each pizza. Sprinkle with basil for garnish and salt. Cut the pizza into wedges and serve immediately.
Harvest Salad


Ingredients:
olive oil, honey, kosher salt, black pepper, fresh cranberries, feta cheese, pecan halves, bacon

Directions:
Preheat the oven to 400 degrees.  Peel and seed the butternut squash; cut into 3/4 inch cubes.
Toss together the squash, olive oil, honey, salt, and pepper in a large bowl. place in a single layer in a lightly greased aluminum foil lined jelly-roll pan.
Bake 20 to 25 minutes or until the squash is tender and begins to brown, stirring once after 10 minutes. Remove from the oven, and let it cool in the pan for 10 minutes.
Pulse the poppy-seed dressing and cranberries in a blender 3 to 4 times or until the cranberries are coarsely chopped.
Toss together the squash, salad greens, feta cheese, pecans, and bacon on a large serving platter.  Serve with the dressing mixture.
Pineapple Crisp
Category: desserts
By Bea Gassman

This crisp is excellent served warm with vanilla ice cream.

Ingredients:
2 (20 ounce) cans crushed pineapple, drained
1 cup all-purpose flour
1 cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
1  egg
½ cup butter, melted
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread well-drained pineapple into a 9x9 inch square baking pan. In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon. Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 - 9x9 inch crisp

Calories: 215.2
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 34.8 g
Sugars: 25.3 g
Dietary fiber: 1.1 g
Protein: 2 g
Cholesterol: 31.9 mg
Sodium: 191.9 mg
Spicy Cocoa Chicken


Ingredients:
chicken drumsticks, cayenne pepper, sea salt, extra virgin olive oil, artificial sweetener, sea salt

Directions:
Grease glass baking dish lightly with extra virgin olive oil.
In one bowl, rub chicken drumsticks thoroughly with the olive oil.
In another bowl, crush the corn flakes until they become a rough, crunchy powder.
Add the 4 tsp cocoa, 4 tsp sea salt, and 1 1/2 tsp cayenne pepper into the crushed corn flakes and mix it all together with the utensil of your choice until well blended.
Roll the oiled chicken drumsticks in the corn flake mixture using pressure to get a thick coating over each entire drumstick. Stir the mixture again between each drumstick to make sure it stays evenly blended.
Place drumsticks in glass baking dishes and bake in the oven for 40-60 minutes. I just tried to eye it. I noticed the coating brown darker after about 40 minutes, so I cut into one of the drumsticks with a knife. It seemed a bit too juicy still, so I cooked it for another 10 minutes or so. The idea is to make sure it's cooked all the way through (rare chicken is NOT good], but avoid letting the outer breading get too dark. Trust yourself. And remember, if you take it out too early, you can always put it back in the oven. If you take it out too late, there's no going back!
In a cereal bowl (or smaller bowl], vigorously mix together the agave nectar and cocoa powder with a spoon. Add a healthy pinch of salt, to taste. Taste a bit of the sauce. You'll notice it tastes good, but has a bit of a strange flavor by itself because of the agave nectar -- but it all comes together as a very light accent with the chicken.
Drizzle the salty chocolate agave nectar sauce in a zig-zag form on each plate. I made this easier by pouring the sauce into a small zip-lock bag and cutting a tiny tip off one corner of the bag. Then just squeeze the sauce out.
Peach Pie


Ingredients:
sugar, flour, cinnamon, graham cracker crust

Directions:
Cook over medium heat until thick syrup forms., Pour into a graham cracker crust., Refrigerate.
Jesse's  Italian Ricotta Cheesecake


Ingredients:
ricotta cheese, cream cheese, granulated sugar, eggs, vanilla, lemon juice, cornstarch, butter, sour cream

Directions:
Do not preheat the oven.
Butter the sides and bottom of a 10 inch spring form pan.
Blend the cheeses.
Add sugar to the cheese mixture and mix well.
Beat in the eggs one at a time.
Add the vanilla, lemon juice corn starch, and butter and blend well.
Fold-in the sour cream.
Pour the batter into the prepared spring form pan.
Place the pan in a cold oven and cook at 325° for one hour.
Do not open the door during cooking.  Once the cooking time is up, turn off the oven and let the  cheese cake cool in the oven for at least two hours.
Use your favorite topping.  I like fresh strawberries or canned light cherry pie filling.
One Pot Rice With Veggies


Ingredients:
raw rice, water, onion, ginger, button mushroom, carrot, zucchini

Directions:
Put everything in the pot as per the order above.
Cover and cook in low fire for 15 minutes.
Stir. Add salt and pepper, if required. Add your herb(s] of choice such as thyme or parsley and other condiments such as hot sauce or fish sauce, if preferred.
Serve and enjoy!
Spinach, Olive and Chilli Tomato Sauce for Pasta


Ingredients:
olive oil, garlic, onion, tomatoes, tomato paste, chile, fresh basil, dried oregano, black pepper, kalamata olives, spinach

Directions:
Heat the oil and cook the garlic and onion gently until the onion is transparent.
Add the tomatoes, paste, chillies, herbs and pepper and heat stirring until the tomatoes soften and release their juices.
Add the olives, and heat until the sauce reaches desired consistency.
Stir through the spinach until warmed through.
Serve over any pasta you enjoy.
I sometimes add maybe 200g of chicken breast strips at the stage where you fry the onions.
Mint Ice Cream


Ingredients:
sugar, eggs, cornstarch, half-and-half, heavy cream

Directions:
In a bowl, beat the sugar into the eggs until thickened and pale yellow; beat in the cornstarch and set aside.
Bring the half-and-half to a simmer in a saucepan.
Slowly beat the hot half-and-half into the egg mixture.
Pour the entire mixture back into the pan and place over low heat.
Stir constantly using a whisk or wooden spoon until the custard thickens slightly (be careful not to let the mixture boil or the eggs will scramble].
Remove from the heat and pour the hot custard through a strainer into a large, clean bowl.
Let the custard cool slightly, the stir in the cream, peppermint extract, and food coloring; cover and refrigerate until cold or overnight.
Stir the chilled custard, then freeze in 1 or 2 batches in an ice cream maker by following the manufacturer’s directions.
When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer-safe container and freeze several hours.
*After-Dinner Mint Ice Cream: add ¾ cup chopped chocolate-covered mint candies to the machine when the ice cream is semifrozen; allow the machine to mix in the candy; proceed as directed.
*Grasshopper Pie Ice Cream: add ½ cup white creme de cacao to the custard before freezing; proceed as directed, adding ½ cup crushed chocolate wafers to the machine when the ice cream is semifrozen; allow the machine to mix in the wafers.
Lemon-Scented Crispy Chicken Thighs, Potatoes & Baby Carrots


Ingredients:
baguette, new potatoes, canola oil, chicken thighs, cracked black pepper, yellow onion, garlic cloves, carrots, lemons, fresh parsley leaves

Directions:
Preheat the oven to 325 degrees F.
Place the cubed baguette on a sheet tray and bake 10 minutes to dry out. Reserve.
Add the potatoes to a pot of simmering water and simmer until you just take the bite off, 10 minutes (we will cook these again in the skillet]. Remove and reserve.
Turn up the oven temperature to 425 degrees F.
Heat a 14-inch heavy-bottomed skillet on high and coat with canola oil. Sprinkle the chicken thighs with salt and pepper. Sear the chicken skin-side down, working in batches if needed, until golden brown, 4 to 5 minutes. Flip and cook another 2 minutes. Remove the chicken from the skillet, reserving all of the fat in the pan.
Add the onions, sprinkle with salt and sweat until translucent and softened, 1 to 2 minutes. Add the garlic and cook 1 minute. Add the baguette cubes, reserved potatoes and carrots, and sprinkle with salt and pepper. Add the lemon wedges and lemon thyme. Toss all the ingredients in the fat with an additional glug of oil if needed. Arrange the thighs on top and place in the oven until the thighs reach 160 degrees F, about 15 minutes.
Garnish with parsley and serve.
Filet with a Merlot Sauce
Category: everyday-cooking
By CANMAD7

Filet Mignon with an excellent Merlot wine sauce.

Ingredients:
1 (750 milliliter) bottle Merlot wine
2 (14.5 ounce) cans low-sodium chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons unsalted butter, softened
1 tablespoon all-purpose flour
1 tablespoon olive oil
6 (6 ounce) fillets beef tenderloin
freshly ground black pepper to taste
¼ cup chopped shallots
1 tablespoon chopped garlic
1 teaspoon fresh thyme

Directions:
In a heavy sauce pan over high heat, combine wine, chicken broth and beef broth. Bring to a boil, and cook until mixture is reduced to 2 cups, about an hour. (This can be prepared a day ahead - cover and refrigerate). In a small bowl, mix butter and flour. Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle steaks with salt and pepper, and saute until medium-rare, about 4 minutes per side. Transfer steaks to a plate. Stir shallots, garlic and thyme into skillet. Add 2 cups reduced wine mixture to skillet. Bring mixture to a boil, scraping up any browned bits. Whisk in butter mixture until smooth. Boil sauce until thick enough to coat a spoon, about 2 to 3 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 397.8
Fat: 16.5 g
Saturated fat: 6.8 g
Carbohydrates: 6.3 g
Sugars: 1.5 g
Dietary fiber: 0.1 g
Protein: 31.3 g
Cholesterol: 96.1 mg
Sodium: 353.6 mg
Cucumber Gin Spritzers


Ingredients:
lime juice, cucumber, ginger ale, lime

Directions:
Mix gin, Roses Lime juice, lime juice and sliced cucumbers together.
Divide among 6 ice filled glasses (I'll use rocks glasses].
Top with ginger ale.
Add lime slices for garnish.
Sliced Tomatoes With Lemon Caper Sauce


Ingredients:
tomatoes, mayonnaise, plain nonfat yogurt, capers, lemon juice, lemon zest

Directions:
Immerse tomatoes in a quart of boiling water for 30 seconds.  Remove and peel. Stem, core and slice.  Arrange in shallow plastic container.
Combine sauce ingredients in a small bowl and whisk.
Serve with sliced tomatoes.
Ready for Summer Raspberry Vinaigrette


Ingredients:
raspberry vinegar, Dijon mustard, Splenda sugar substitute, canola oil, salt, pepper

Directions:
"Combine all ingredients except oil in medium mixing bowl with wire whisk. Once ingredients are combined, slowly pour in oil while whisking to form an emulsion."
World's Best Chocolate Cake


Ingredients:
butter, water, sugar, flour, eggs, buttermilk, baking soda, vanilla

Directions:
Mix together sugar and flour and set aside., Bring cocoa, butter, water, and oil to a rapid boil., Remove from heat and immediately sift in sugar mixture., Beat eggs and slowly stir into hot mixture., Add buttermilk, baking soda and vanilla., Bake at 350 degrees for 45 minutes in a greased 9 X 13 pan., Use your favorite frosting to coat, or sprinkle on powder sugar for a garnish.
Spicy Lemon and Paprika Aioli


Ingredients:
mayonnaise, fresh lemon juice, garlic, tomato paste, paprika

Directions:
Combine all ingredients in small bowl; whisk to blend.
Season aioli to taste with salt and pepper.
(Can be made 1 day ahead. Cover and refrigerate.].
Sweet and Nutty Raisin Bran Muffins


Ingredients:
applesauce, brown sugar, molasses, maple syrup, all-purpose flour, baking powder, salt, baking soda, cinnamon, nutmeg, brown sugar, pecans

Directions:
Sift together dry ingredients except for the cereal.
Mix applesauce, sugar, & syrup together.
Add the flour mixture to the syrup mixture.
Next add cereal.
Last fold in the egg whites.
Spoon batter into a lightly greased or sprayed muffin pan (12 count muffin tin].
Mix together the sugar and the pecans.
Sprinkle topping on to the batter.
Bake muffins in a 400° preheated oven for 15- 20 minutes.
Let cool or serve hot with sweet Honey Butter, or just plain, their great!
Onion Roasted Potatoes


Ingredients:
potatoes, olive oil

Directions:
Preheat oven to 450. In 13x9-in baking or roasting pan combine all ingredients until evenly coated.
Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
Coconut Chews


Ingredients:
powdered sugar, shortening, all-purpose flour, wheat flour, eggs, brown sugar, flour, baking powder, salt, vanilla, walnuts, flaked coconut, powdered sugar, margarine, butter, lemon juice

Directions:
Heat oven to 350.  Mix powdered sugar and shortening.  Stir in 1 1/2 cups of flour.  Press in ungreased oblong pan 13x9x2 inches.  Bake until golden brown, 12 to 15 minutes.
Mix remaining ingredients.  Spread over baked layer.  Bake 20 minutes; cool.  Frost with Orange Lemon Frosting if desired.
Sun-Dried Tomato and Pesto Nachos


Ingredients:
tortilla chips, fontina, mozzarella cheese, sun-dried tomatoes, basil pesto

Directions:
Preheat oven to 400 degrees.
Arrange chips on a baking sheet or in a deep dish pie plate.
Top each chip with a little tomato and cheese.
Bake in the oven for approximately 5 minutes.
After you remove the chips from the oven, top each with a small amount of pesto.
Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess.
Serve hot.
Polynesian Pot Roast


Ingredients:
beef roast, flour, Crisco shortening, unsweetened pineapple slices, soy sauce, brown sugar, lemon juice, garlic, dried basil, cornstarch, cold water

Directions:
Preheat oven to 350 degrees.
Coat meat on all sides with flour.
In Dutch oven, brown meat in hot Crisco.
Drain pineapple, reserving juice.
Combine the juice, soy sauce, lemon juice, sugar, garlic, and basil.
Add to meat in dutch oven.
Cover; roast at 350 degrees for 2 hours or till meat is tender.
Baste occasionally with the mixture.
During the last 10 minutes, top with pineapple slices.
Remove meat and pineapple tp warm platter.
Skim off excess fat.
Add enough water to pan drippings to make 2 cups liquid.
Combine cornstarch and the cold water; stir into drippings.
Cook and stir till thickened and bubbly.
Drizzle meat with a little sauce; serve remaining sauce with meat.
Mama's Super Easy Chicken Pot Pie


Ingredients:
boneless skinless chicken breasts, milk

Directions:
Cook (I boil] and cube chicken.
Mix together all ingredients except pie crusts.
Coat a regular 9-inch pie pan with non-stick spray (butter-flavored is good!].  Lay one pie crust in bottom and up sides pan.
Pour chicken mixture into crust.
Lay other pie crust over top, pinching edges up to seal and form crust.  Cut two small (1 inch] slits in each quarter of pie.
Place on foil-lined cookie sheet (in case of spillage] and cook in 375 degree oven for 25 to 30 minutes, until crust is golden brown and filling is bubbly.  You may need to cover edges of crust with foil during last 10 minutes if it is getting too brown (doubling the recipe eliminates this concern].
Honey Whole Wheat Challah
Category: bread
By Bobbie Kramer

Challah, the delicious and beautiful braided bread traditionally served at the Friday night Jewish Sabbath meal, is made with the addition of whole wheat, and sweetened with honey.  This slow-rise recipe is designed for flexibility, so split-second timing isn't necessary. This is a wonderful bread for a first-time breadmaker. Braid with a 3 or 4-strand braid, and sprinkle with sesame or poppy seeds.

Ingredients:
2 teaspoons active dry yeast
2 ⅛ cups warm water (110 degrees F/45 degrees C)
1 cup bread flour
⅓ cup vegetable oil
⅓ cup honey, or more to taste
3  eggs
2 teaspoons salt
2 cups bread flour, or more if needed
3 cups whole wheat flour, or more if needed
1  egg
1 teaspoon water
¼ cup sesame seeds

Directions:
In a large bowl, mix yeast, warm water and 1 cup of bread flour into a thin batter, and let stand until the mixture shows frothy bubbles, about 10 minutes. Stir in vegetable oil, honey, 3 eggs, and salt until well combined. Beat in 2 more cups of bread flour and the whole wheat flour, alternating flours by cupfuls, until the dough is too stiff to stir in more flour. Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes, adding more flour if needed to form a slightly sticky dough. Form the dough into a round shape. Lightly oil a bowl, place the dough in the bowl, and turn the dough over a few times to oil the surface. Cover the bowl with a plastic bag, and let rise in a warm, draft-free place until doubled, 1 to 2 hours. Punch down the dough, knead it a few times to remove some of the bubbles, and cut it into 3 equal-sized pieces. Cut the first piece into 3 equal parts. Set the rest of the dough aside under a cloth to prevent drying out while you braid the first loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Repeat for the other 2 loaves, place them on a baking sheet lined with parchment paper, and let rise until doubled, 45 minutes to 1 hour. Preheat an oven to 350 degrees F (175 degrees C). Beat 1 egg with 1 teaspoon of water in a small bowl, and brush the egg mixture over the braided challah loaves. Sprinkle with sesame seeds. Bake in the preheated oven until the tops are a deep golden brown and the loaves sound hollow when tapped on the bottom, about 40 minutes. Cool on a rack before slicing.

Prep time: 35 mins
Cook time: 40 mins
Total time: 3 hrs 45 mins
Yields: 3 loaves

Calories: 206.2
Fat: 6.8 g
Saturated fat: 1.2 g
Carbohydrates: 31.5 g
Sugars: 5.4 g
Dietary fiber: 3.1 g
Protein: 6.5 g
Cholesterol: 41.3 mg
Sodium: 276.8 mg
Orzo Salad With Basil-Sherry Vinaigrette


Ingredients:
extra virgin olive oil, cream sherry, fresh lemon juice, fresh basil, dried basil, shallots, salt, fresh ground pepper, frozen corn, orzo pasta, rosamarina pasta, plum tomatoes, butter lettuce, lettuce, basil sprig

Directions:
To make Basil-Sherry Vinaigrette:
Whisk together the oil, sherry, and lemon juice in a small bowl.
Stir in the remaining ingredients.
Taste and adjust the seasoning.
Refrigerate in a covered container for up to 4 days.
Whisk or shake before serving.
To make the orzo salad:
Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.] Set aside to cool.
Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again.
When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.].
In a medium bowl, toss together the pasta, corn, and tomatoes. Add ¼ cup of the vinaigrette and toss again.
Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature.
Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired.
Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs.
Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.
Shoyu Ramen


Ingredients:
garlic clove, fresh ginger, sake, salt, sugar, soy sauce, spinach, tofu, carrot, dried mushroom, scallions

Directions:
Heat sesame oil in a deep pan., Saute chopped ginger and garlic in the pan., Lower the heat., Add stock to pan and bring to a boil., Add sugar, salt, sake, and soy sauce to the soup., Run the soup through a strainer. Return to pot., Add tofu, carrots, noodles and mushrooms. Heat through., Add spinach and scallions before serving., Spoon noodles and vegetables into individual bowls. Add broth.
2-Ingredient Ice Cream
Category: desserts
By Spetia

This is the easiest recipe for ice cream I have found. Add any extra ingredients (chocolate chips, caramel, vanilla bean, etc.) before freezing!

Ingredients:
1 pint heavy whipping cream
1 (14 ounce) can sweetened condensed milk

Directions:
Beat heavy cream in a bowl using an electric mixer until soft peaks form; add sweetened condensed milk and beat until thick and well combined. Transfer mixture to a shallow container and cover with plastic wrap; freeze until solid, about 6 hours.

Prep time: 10 mins
Total time: 6 hrs 10 mins
Yields: 4 servings

Calories: 725.1
Fat: 52.6 g
Saturated fat: 32.8 g
Carbohydrates: 56.6 g
Sugars: 53.4 g
Protein: 10.2 g
Cholesterol: 196.4 mg
Sodium: 169.7 mg