xiaoxl/recipe_data huggingface dataset:
Curry-Spiced Carrot and Date Muffins


Ingredients:
baking powder, bicarbonate of soda, curry powder, salt, coconut oil, egg, carrots, dates

Directions:
Preheat oven to 190C/375°F.
Line a muffin tin with paper muffin cases.
In a bowl, whisk together the dry ingredients – flour, xanthan gum, baking powder, curry powder, and salt.
In a separate bowl, mix the wet ingredients – coconut oil, sugar, and egg.
Mix the wet ingredients into the dry.
Fold in the carrots and dates.
Scoop 80ml of batter into each muffin case.
Bake for 20 minutes.
Transfer to a cooling rack and leave to cool completely.
Jus De Bissap (Hibiscus Tea)


Ingredients:
sugar, mint, orange flower water

Directions:
Briefly rinse the dried flowers in cool water.
In a saucepan heat two quarts of cold water. As soon as the water begins to boil, add the dried hibiscus leaves. Immediately remove from heat and let the flowers steep for ten minutes. Pour the water from the pot into a pitcher using a strainer to separate the flowers from the water.
Stir in the sugar. Add mint and orange water.
Add ice and chill completely. May be served over ice.
Peanut Butter Pinwheels


Ingredients:
powdered sugar, powdered sugar, butter, milk, vanilla extract, peanut butter

Directions:
In mixing bowl, combine 16 oz sugar, butter, milk, and vanilla (should be stiff and dough-like].
Chill for a few minutes to help prevent sticking.
Divide dough into 2 balls, and roll each ball out to pie crust thickness (Use parchment or wax paper and plenty of powdered sugar both over and under dough to keep it from sticking].
Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness].
Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.
Chef John's Lobster Mac and Cheese
Category: seafood
By Chef John

You can actually prep these ahead and bake before that romantic, possibly Valentine's, dinner. You probably want to take them out and let them warm up for 30 minutes before baking. By the way, only bake these until the tops are browned and the inside is just hot.

Ingredients:
2 teaspoons vegetable oil
2  lobster tails, split in half lengthwise and deveined
2 tablespoons butter
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk
¼ teaspoon paprika
1 pinch ground nutmeg
1 pinch cayenne pepper, or to taste
½ teaspoon salt, or to taste
3 drops Worcestershire sauce, or to taste
4 ounces grated sharp white Cheddar cheese
1 ounce grated Gruyere cheese
1 cup elbow macaroni, or more to taste
½ teaspoon fresh thyme leaves
3 tablespoons panko bread crumbs
1 tablespoon melted butter
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes. Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells. Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt. Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce. Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta. Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork. Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture. Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 2 servings

Calories: 974.8
Fat: 53 g
Saturated fat: 30.1 g
Carbohydrates: 61.8 g
Sugars: 10.4 g
Dietary fiber: 2.1 g
Protein: 63.3 g
Cholesterol: 282.6 mg
Sodium: 1767.3 mg
Cajun Onions


Ingredients:
onions, butter, paprika, garlic powder, dried oregano, fresh ground black pepper, ground nutmeg, white pepper, Tabasco sauce, Worcestershire sauce

Directions:
Place the onion slices in the center of the foil. Combine the remaining ingredients and stir until well combined. Dot the onions with the seasoned butter and wrap in foil, folding the edges over twice and sealing ends.  Place the packets on a hot grill for 3 to 5 minutes on each side; move them to low heat for 10 minutes longer.
These onions can also be cooked in a cast-iron skillet. Melt the butter in a skillet and stir in the spices. Add the onions and cook until the onions are limp.
Cora's World Famous Chocolate Chip Cookies!


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, baking powder, baking soda, flour

Directions:
Preheat oven to 350°.
Mix butter and sugars until well blended.
Add eggs and vanilla; mix well.
Add baking powder and baking soda directly into the butter mixture and mix VERY WELL!.
Stir in the flour- mixture will be thick, use your hands to mix if needed.
Mix in chips and nuts, if desired.
You can roll balls of dough into small balls for a prettier cookie, but in my opinion- the texture is better if you just drop on cookie sheet in globs.
Bake at 350° for 10-12 minutes or until golden.
Hearty Ground Beef Vegetable Soup


Ingredients:
ground beef, olive oil, celery, low sodium beef broth, carrots, tomatoes, white potatoes, water, dry lentils, green beans, fennel bulbs, red pepper flakes, salt, oregano, basil

Directions:
Saute the onion, celery and ground beef in 1 T of Olive Oil until the beef is brown and the onion transparent. Pour off grease.
Add the rest of the ingredients, (use less salt if the broth is not low sodium,] cover and bring to a boil.
Reduce the heat and simmer for 1-2 hours.
Paneer Jalfrezi (Paneer With Green Peppers, Onions and Tomatoes)


Ingredients:
cumin seed, onion, ginger paste, garlic paste, turmeric powder, chili powder, coriander powder, salt, green pepper, tomatoes, panir, fresh coriander

Directions:
Heat oil in a skillet and fry cumin seeds for one minute.
Add onion and fry on low heat until soft. Add more oil if necessary.
Add ginger and garlic paste and fry for a few seconds until well blended.
Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching.
Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes.
Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added.
Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander.
Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.
Just-Like-Thanksgiving-Chicken (Oamc Dump)


Ingredients:
boneless skinless chicken breasts, apples, sweet potatoes, onion, maple syrup, poultry seasoning, pecans, dried cranberries, butter

Directions:
TO MAKE IN A PAN:
Place the chicken breasts (still frozen] on the bottom of the pan.
Layer the apples, sweet potatoes, and onion on top.
Sprinkle on the nuts and craisins.
Place one pat of butter on each breast.
Mix the maple syrup and poultry seasoning together and drizzle on top.
TO MAKE IN A BAG:
Put everything except the maple syrup, poultry seasoning, and butter into a ziplock bag.
Melt the butter and combine with poultry seasoning and maple syrup.
Put these in a little bowl and freeze separately (in the bag].
When ready to cook, dump the bag out and then pour the (thawed] syrup butter mix on top.
To cook:  Thaw.  Cook covered in a 350 oven for 30-45 minutes.  I confess I normally skip the thaw step and put it in the oven.
Tabil Spice Mix


Ingredients:
cumin seeds, caraway seed, crushed red pepper flakes

Directions:
Place everything in a spice mill or other grinder and grind finely., Store in an airtight jar at room temperature.
Crunchy Yoghurt and Raspberry Pears


Ingredients:
pears, muesli, raspberries, pure maple syrup

Directions:
Place the pears in a pan, cover with water and simmer for 20 minutes or until soft.
Divide the pear halves among four bowls, top with muesli, yoghurt and raspberries and drizzle with maple syrup.
Weet Bix De Luxe


Ingredients:
flour, coconut, sugar, baking powder, butter, sweetened condensed milk, butter, golden syrup

Directions:
Place all dry ingredients into a bowl and mix in the melted butter.
Press mix into a sponge roll tin.
Bake in oven at 180C (350F] for approx 15 minutes and remove.
In a bowl mix in condensed milk, butter, golden syrup and mix together well until combined, put this mix onto the weet-bix base abd return to the oven for 3 minutes.
Ice whilst still warm with icing and when cooled cut into slices.
Ligurian Torta With Kale and Potato


Ingredients:
feta cheese, mozzarella cheese, potato, onion, kale leaves, eggs, olive oil

Directions:
Preheat oven to 375°.
Heat 1 tablespoon of the olive oil in a large saute pan on medium heat. Saute onion til barely golden brown on edges. Add in kale and 3 tablespoons of water. Put on lid and let kale wilt. Remove lid and continue to stir and saute til most moisture is gone.
Mix kale and onion, potato, cheeses, and a bit of salt and pepper in medium bowl. Pour beaten eggs over, mix thoroughly.
Place first pie crust flat onto a sheet pan that's been sprayed, or brushed down, with olive oil. Heap kale mixture onto middle of pie crust, leaving 1/2" empty around edge. Place second crust on top, and crimp edges shut. Brush top and edges of torta with remaining olive oil. Slash a few holes in the top for steam venting.
Bake for 30-35 minutes. Should be just golden brown.
Onion-Bibb Salad


Ingredients:
bibb lettuce, watercress, onion, English cucumber, tarragon vinegar, Worcestershire sauce, salt, sugar, coarse black pepper

Directions:
Place chilled, dried greens, onion, and cucumber in a salad bowl.  Zigzag a stream of salad oil over, then a mixture of the vinegar and Worcestershire.  Sprinkle with salt and sugar.  Grind pepper over generously.
Toss gently and serve.
Currant Catsup


Ingredients:
red currants, cider vinegar, cinnamon, ground cloves, ground allspice, cayenne, sugar

Directions:
The currants should be washed and picked over. Leave on the stems, but remove any leaves.
Boil them with the vinegar until all are 'popped'.
Strain well; discard seeds and stems. You should get about 5 cups of juice.
Put the juice in a pot and add the spices mixed to a paste with a little of the currant juice.
Bring to a boil and add the sugar.
Boil hard for about 10 minutes.
Start testing for "gel".
There are several ways to do this, but the easiest is to put a drop on a frozen surface (like an ice cube] and see if it will wrinkle when pushed with your finger. Alternately, keep dipping you spoon in the mixture as it boils. Once it starts running off in two streams, keep careful watch: when it runs off in multiple streams, or in a sheet, it is done.
When this is achieved, ladle into sterlized jars and seal with sterilized lids.
The original recipe did not call for this, but I pop them back in the boiling water bath for 5 minutes just for safety sake.
Pina Colada Popsicles


Ingredients:
coconut milk, bananas, vanilla

Directions:
Puree all ingredients., Pour mixture into popsicle molds., Freeze. Takes about 2 to 3 hours.
Grandma Lofftus' Fig Jam


Ingredients:
figs, sugar, honey, lemon, orange, cinnamon stick, cloves

Directions:
Prepare first 3 ingredients (use cup for cup of Sugar to figs] and let stand in a bowl over night.
Boil with sliced lemon and orange.  After the mixture cooks a bit, add the cinnamon and cloves (use the cloves to your taste].
Cook until clear.
Set into prepared jars, per standard canning instructions.
Easy Homemade Vanilla Ice Cream
Category: trusted-brands-recipes-and-tips
By Eagle brand

Use this easy recipe to make vanilla ice cream, or add your favorite flavors to it.

Ingredients:
4 cups half-and-half or light cream
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
2 tablespoons vanilla extract

Directions:
In large bowl, combine ingredients; mix well.  Pour into ice cream freezer container.  Freeze according to manufacturer's instructions.  Freeze leftovers.

Yields: 1 & 1/2 quarts

Calories: 262.8
Fat: 12.8 g
Saturated fat: 8.1 g
Carbohydrates: 14.2 g
Sugars: 10.9 g
Protein: 3.8 g
Cholesterol: 41.5 mg
Sodium: 79.9 mg
Sugar Coated Pecans
Category: appetizers-and-snacks
By Carolyn

These sweet pecans are wonderful snacks for any occasion.

Ingredients:
1  egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
¾ teaspoon salt
½ teaspoon ground cinnamon

Directions:
Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes.

Yields: 1 pound

Calories: 327.5
Fat: 27.2 g
Saturated fat: 2.3 g
Carbohydrates: 22 g
Sugars: 18.2 g
Dietary fiber: 3.7 g
Protein: 3.8 g
Sodium: 150 mg
Golden Granita Fruit Balls


Ingredients:
sweetened condensed milk, butter, golden syrup

Directions:
In a bowl, combine biscuits, fruit, desiccated coconut and rice bubbles.
In a saucepan add condensed milk, butter and golden syrup and heat over medium heat for a couple of minutes, stirring constantlly, until butter melts then cook, stirring, for a further 3 minutes. Pour onto dry ingredients and stir until combined. Let cool slightly.
When mixture cools, roll spoonfuls into balls and toss in shredded coconut until coated. Place onto a tray and refrigerate for 30 minutes or until firm.
Air Fryer Zucchini Chips
Category: appetizers-and-snacks
By Soup Loving Nicole

Crunchy, cheesy fried zucchini chips without the guilt of deep frying. This is the perfect way to make use of those abundant zucchini from the garden! Serve with marinara sauce for dipping.

Ingredients:
1 cup panko bread crumbs
¾ cup grated Parmesan cheese
1 medium zucchini, thinly sliced
1 large egg, beaten
cooking spray

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C) before you begin preparing the zucchini. Combine panko and Parmesan cheese on a plate. Dip 1 zucchini slice into beaten egg then into panko mixture, pressing to coat. Place zucchini slice on a wire baking rack and repeat with remaining slices. Lightly spray zucchini slices with cooking spray. Place as many zucchini slices in the air fryer basket as you can without overlapping them. Cook for 10 minutes. Flip with tongs. Cook for 2 minutes more. Remove from air fryer and repeat with remaining zucchini slices.

Prep time: 10 mins
Cook time: 24 mins
Total time: 34 mins
Yields: 4 servings

Calories: 159.5
Fat: 6.6 g
Saturated fat: 3.3 g
Carbohydrates: 21.1 g
Sugars: 1.1 g
Dietary fiber: 0.5 g
Protein: 10.8 g
Cholesterol: 59.7 mg
Sodium: 383.8 mg
Asian Steak Strips (Crock Pot)


Ingredients:
black pepper, cayenne pepper, garlic powder, tarragon leaf, Chinese five spice powder, sugar, beef flank steak, green bell pepper, bay leaves, cornstarch, water

Directions:
Combine the first 6 ingredients and blend well., Take your steak strips and coat them well with the spice mix., Put meat in the slow cooker and add the pepper strips, broth and bay leaves., Cover and cook on low for 6-8 hours then remove the bay leaves and throw away., Dissolve the cornstarch in water and stir into crock pot., Turn temp to high and cover/cook on High until thickened., Serve over rice or noodles.
Greek BBQ Baby Octopus


Ingredients:
water, garlic, baking soda, butter, Worcestershire sauce, lemon juice, shallots, cognac, olive oil, lime, lemon, salt, pepper

Directions:
Place the octopus and garlic in a pot with water and bring to boil.
Add baking soda and simmer for 40 minutes.
To prepare the marinade;.
In a bowl add 300ml of olive oil, juice of one lemon and lime, salt.
and pepper.
When the octopus is tender rinse it in cold water.
Place in the.
marinade and leave overnight.
The following day, grill on a hot plate until lightly coloured.
Flambé cognac in a fry pan, add the butter and slowly melt, whisking.
constantly.
Add a touch of cream and worcestershire sauce and whisk.
till they are all combined.
Finish with shallots.
Serve on a bed of rice with the cognac sauce poured all over.
Mustard Sauce
Category: side-dish
By QuoVadis

We serve this with ham on Easter Sunday. I often double this recipe. Especially when we have company over. Enjoy!

Ingredients:
1  egg, beaten
½ cup white sugar
⅓ cup white vinegar
4 ½ teaspoons dry mustard

Directions:
Beat egg and sugar in a saucepan over medium heat. Mix vinegar and mustard in a small bowl; slowly stir into the egg mixture. Cook and stir the mixture until hot.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 133.4
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 25.8 g
Sugars: 25.1 g
Dietary fiber: 0.2 g
Protein: 2.6 g
Cholesterol: 46.5 mg
Sodium: 17.6 mg
Mint Chocolate Cupcakes


Ingredients:
flour, sugar, dry buttermilk, baking soda, salt, vinegar, cold water

Directions:
Combined all the dry ingredient.
Add all the wet ingredients.
Mix well for 2 to 3 minutes.
From here you can make cupcakes or cake.
Your choice.
For cupcakes bake at 350°F for 15-20 minutes or until a toothpick comes out clean.
For a 8x8-inch pan, grease the pan lightly, and bake at 350°F for 35 minutes or until the toothpick comes out clean.
Let cool and frost with green icing or frosting and enjoy.
Bill's Swordfish Salsa Supreme


Ingredients:
swordfish steaks, olive oil, chunky salsa

Directions:
Prepare barbecue-medium high heat., Brush fish with oil., Sprinkle generously with salt and pepper., Grill 4 minutes., Turn over., Spoon salsa over fish., Grill 4 minutes more, or until done., Serve passing extra salsa.
Walnut Chicken Stir-Fry


Ingredients:
cornstarch, canola oil, reduced sodium soy sauce, chicken bouillon granules, ground ginger, chili powder, boneless skinless chicken breast, fresh broccoli florets, sweet onion, water, walnut halves, cooked rice

Directions:
Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
Refrigerate for 15 minutes to 1 hour.
In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
Remove chicken with slotted spoon and keep aside.
In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
Cook and stir for 2 minutes then sprinkle with walnuts.
Serve over rice if desired, enjoy!
Hot Chocolate Stinger


Ingredients:
brandy, white creme de menthe, cocoa powder

Directions:
Add the brandy and creme de menthe to a warmed coffee glass., Slowly add in the hot chocolate., Top with whipped cream, a sprinkle of cocoa powder and stir the drink.
Salty Dog Without the Bite


Ingredients:
"grapefruit juice"

Directions:
Wet rim of glass with  some water(or grapefruit juice] on a plate or shallow dish.
Pour  chilled grapefuit juice into glass carefully, so as not to disturb the salted rim. Now pour in club soda if using. Add in a little crushed ice if desired.
Serve and enjoy.
Pistachio Yogurt Muffins


Ingredients:
unbleached all-purpose flour, pistachios, baking powder, salt, sugar, cinnamon, ground nutmeg, lemon zest, canola oil, plain yogurt, vanilla extract, rose water, eggs

Directions:
If hydrating dried lemon zest, mix with 1 1/2 teaspoons water in a small bowl and let sit for 15 minutes, then put aside with the other wet ingredients.
Divide the pistachios by taking 1/2 cup and running through a food processor fitted with a very sharp metal blade until they are practically powder (or ARE powder.] I found that the shredder blade was actually better for this than the traditional swivel blade. Put the powder/near-powder aside with the dry ingredients.
Run the remaining 1/2 cup of pistachios through a rough chop in the food processor, then put aside for now.
Line a Texas Muffin pan with 6 liners.
In a large bowl, mix the flour, pistachio powder, baking powder, salt, sugar, cinnamon, and nutmeg together.
In another bowl, mix remaining wet ingredients together with a whisk.
Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
Whisk in the rough-chopped pistachios.
Add green food dye now, about 6 drops, if you want the muffins to look bright green.
Fill each muffin paper about halfway or a little less.
Bake 25-30 minutes at 350F or until browned on top.
Apple Cinnamon Granola Cookies


Ingredients:
applesauce, butter, brown sugar, ground cinnamon, baking soda, vanilla extract, egg, flour, granola cereal

Directions:
In a microwavable bowl measure out the applesauce and add butter in slices.  Microwave this for about 1 minute.  If butter isn't completely melted give it another minute.
Stir in the brown sugar 1/4 cup at a time.  Stir until Smooth.
Add cinnamon, baking soda and vanilla.
Beat in the egg.
Slowly add flour, continuing to mix until smooth again.
Fold in granola (and almonds].
Spoon drop batter onto lightly greased baking sheet, about 1 inch apart (cookies will puff but shouldn't spread outward].
Bake at 350°F for 12-15 minutes - until lightly golden and firm.
Allow them to cool on a wire rack about a minute or 2.
Now ENJOY  :].