xiaoxl/recipe_data huggingface dataset:
Lemon Meringue Pie


Ingredients:
Classic Pie Crust, Idiot Proof Step-By-Step Photo Tutorial, sugar, cornstarch, salt, water, fresh lemon rind, butter, lemon juice, sugar, confectioners' sugar, cream of tartar, vanilla extract

Directions:
MAKE THE FILLING.
In a medium-size saucepan, combine sugar, cornstarch and salt.
Gradually add the cold water, whisking until mixture comes to a boil.
Reduce the heat to low and cook for 1 minute longer, stirring occasionally.
In a small bowl, lightly beat the egg yolks.
Stir a small amount of filling into the egg yolks to temper them.
Then add the yolk mixture to the remaining filling and slowly stir for 1 minute longer.
DO NOT OVERMIX.
Remove the saucepan from the heat and stir in the butter, lemon rind and juice.
Sprinkle the ginger snap crumbs over the baked crust.
Pour in the lemon filling while it is still warm, then make the meringue.
MAKE THE MERINGUE.
Position the oven rack to the lower third of the oven.
Preheat the oven to 400 degrees.
In a small bowl, combine the sugars.
In the large bowl of an electric mixer fitted with beaters or whip attachment, beat the egg whites on medium speed until frothy.
Add the cream of tartar and increase mixer speed to medium-high.
Beat until the egg whites form firm peaks, but are not dry, then add the sugar mixture, 1 tablespoon at a time, taking about 1 minute.
Add the vanilla.
Beat the whites until thick and glossy, about 30 seconds longer.
With a tablespoon, drop mounds of meringue in a ring around the edge of the filling, then fill in the center.
With the back of a tablespoon, spread the meringue to COMPLETELY cover the filling.
Swirl the meringue with the back of the tablespoon to form peaks.
Bake the pie in a 400-degree oven for 6 to 8 minutes or until lightly brown.
Cool the pie away from drafts.
A chill may cause the meringue to fall.
Do not cut the pie until it is completely cool.
TO PREVENT MERINGUE FROM WEEPING.
Blend in the sugar slowly.
Spread the meringue on the filling while the filling is still warm.
Seal the meringue onto the very edge of the pie.
Leave no trace of filling uncovered.
Do not overbake.
Oven-Fried Flaxseed Coated Turkey Cutlets With Black Bean Salsa


Ingredients:
fresh cilantro, ground flax seeds, fresh cilantro, black beans, scallions, tomatoes, mango, avocado, lime wedges

Directions:
PREPARE VINAIGRETTE:
Combine vinaigrette, 1 tablespoon chopped cilantro and 1/2 teaspoon dry Southwest seasoning.
Transfer 1/4 cup vinaigrette mixture to large bowl (for salsa]; stir in 1 tablespoon chopped cilantro and reserve.
Transfer remaining vinaigrette mixture to a large self-seal food storage bag.  Add turkey cutlets, turning to coat.
Refrigerate 1 hour.
PREPARE TURKEY:
Preheat oven to 425 degrees Fahrenheit.
Coat baking sheet with cooking spray.
Remove cutlets from bag. Discard marinade.
In shallow bowl, combine breadcrumbs, ground flaxseed, and 3 tablespoons of chopped fresh cilantro.
Dip cutlets into crumb mixture, coating evenly, and arrange on pan.
Coat cutlets with cooking spray.
Bake 12-15 minutes or until cooked through.
PREPARE BLACK BEAN SALSA:
Meanwhile, to reserved vinaigrette mixture in large bowl, add beans, scallions, tomatoes, mango and avocado (if using].  Toss.
Serve with cutlets.  Garnish with lime wedges.
Lemon Pudding Cakes


Ingredients:
granulated sugar, all-purpose flour, eggs, unsalted butter, skim milk, fresh lemon juice, lemon zest, salt, fresh raspberry

Directions:
Preheat oven to 350 degrees.
Spray six 6 oz. ramekins with vegetable oiil spray. In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with the butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.
In a medium bowl, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture. Pour the batter into the prepared ramekins and transfer them to a small roasting pan. Place the the pan in the oven and pour in enough hot water to reach halfway up the sides of the ramekins.
Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife around the edge of each cake and unmold onto plates. Serve warm or at room temperature with fresh berries.
Easy-Peasy Creamy Tomato Basil Soup


Ingredients:
diced tomatoes, cream cheese, milk, fresh basil, sugar, garlic powder, salt, pepper

Directions:
Place all ingredients in a blender, cover and process til smooth., Transfer to a saucepan and heat through over medium-low heat., Great topped with crisp cooked crumbled bacon leftover from breakfast! :].
Rabbit in Mustard Sauce (Burgundy, France)


Ingredients:
rabbit, bacon, Dijon mustard, onion, fresh thyme, fresh rosemary, bay leaf, dry white wine, half-and-half, flour

Directions:
Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
Saute for 10 minutes or until brown, turning once.
Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.
Ham and Chickpea Slow Cooker Soup
Category: soups-stews-and-chili
By beanbaird

A leftover ham bone and chickpeas come together to make a hearty soup in the slow cooker. It goes great with a hearty bread, as it is a very hearty soup.

Ingredients:
1 pound dry garbanzo beans
1  meaty ham bone
10  new potatoes, halved
5  carrots, chopped
½ cup frozen corn
ground black pepper to taste

Directions:
Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. The next day, rinse the soaked beans and place them into a slow cooker; place the ham bone in the cooker, and pour in enough water to cover the beans and ham bone by several inches. Set the cooker to Low, and cook for 8 hours. Skim any foam from the top of the soup, and remove the ham bone. Strip as much meat as possible from the ham bone, and return the meat to the slow cooker; discard the bone. Stir in potatoes, carrots, frozen corn, and black pepper to taste. Set the cooker on Low, and cook for 1 hour; then turn the heat up to High and cook 1 more hour (10 hours total cooking time).

Prep time: 20 mins
Cook time: 10 hrs
Total time: 18 hrs 20 mins
Yields: 6 servings

Calories: 426.8
Fat: 4.9 g
Saturated fat: 0.6 g
Carbohydrates: 80.5 g
Sugars: 12.2 g
Dietary fiber: 18.3 g
Protein: 18.6 g
Sodium: 62.9 mg
Cajun Spice Mix
Category: everyday-cooking
By DiamondLil

This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes a great oven Cajun hashbrowns!

Ingredients:
2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes  (Optional)

Directions:
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /4 cup

Calories: 5.7
Fat: 0.1 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 388.2 mg
Low-Carb Zucchini Pasta
Category: side-dish
By DinnerMomma

If you are a pasta lover and need a low-carb version closer to the real thing than spaghetti squash, you have found your match! This is a great recipe for one; super-quick and super-versatile. Serve with your favorite sauce.

Ingredients:
2  zucchinis, peeled
1 tablespoon olive oil
¼ cup water
salt and ground black pepper to taste

Directions:
Cut lengthwise slices from zucchini using a vegetable peeler, stopping when the seeds are reached. Turn zucchini over and continue 'peeling' until all the zucchini is in long strips; discard seeds. Slice the zucchini into thinner strips resembling spaghetti. Heat olive oil in a skillet over medium heat; cook and stir zucchini in the hot oil for 1 minute. Add water and cook until zucchini is softened, 5 to 7 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 157.1
Fat: 13.9 g
Saturated fat: 2 g
Carbohydrates: 7.9 g
Sugars: 4.1 g
Dietary fiber: 2.6 g
Protein: 2.9 g
Sodium: 180.7 mg
Ice Cream Scones
Category: bread
By pinkdazzi

Two ingredients...amazing scones! Play around with the flavor of ice cream to make different types of scone.

Ingredients:
3 cups self-rising flour
2 ½ cups vanilla ice cream, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour the ice cream into a large bowl; fold the flour into the ice cream until the dough just begins to come together. Using your hands, gently knead the dough into a ball, adding flour as necessary to keep the dough from sticking. Turn the dough out onto a lightly floured surface and roll into a 9x13 inch rectangle. Cut the dough into 12 circles, 3 inches in diameter, and place on a baking sheet. Bake in the preheated oven until golden brown and cooked through, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 scones

Calories: 165.9
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 29.7 g
Sugars: 5.9 g
Dietary fiber: 1 g
Protein: 4.1 g
Cholesterol: 12.1 mg
Sodium: 418.9 mg
Ono Butter Mochi
Category: desserts
By SAXONY

This recipe for mochi is an easy Hawaiian local-style treat made with coconut and butter in a rice flour base. A great dessert for any tropical themed party.

Ingredients:
1 pound mochiko (glutinous rice flour)
2 ½ cups white sugar
1 teaspoon baking powder
½ cup butter, melted
3 cups whole milk
5  eggs
1 teaspoon vanilla extract
1 cup sweetened, flaked coconut

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan. Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 1 - 9x13 inch pan

Calories: 463.2
Fat: 14 g
Saturated fat: 8.4 g
Carbohydrates: 78.2 g
Sugars: 46.9 g
Dietary fiber: 1.5 g
Protein: 7.1 g
Cholesterol: 103.9 mg
Sodium: 155.6 mg
Gourmet Pastelillos (Meat Pies)
Category: world-cuisine
By Joanna

The unique flavor of Puerto Rican seasonings, green olives, and lean beef combine in a deep-fried pastry for a deliciously spicy turnover. Can be served small as appetizers or meal size.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound extra-lean ground beef
½  onion, diced
¼ cup tomato sauce
6  large pimento-stuffed olives, diced
2 tablespoons sofrito (such as Goya®)
1 (1.41 ounce) package sazon seasoning with coriander and achiote (such as Goya®)
2 small garlic cloves, minced and crushed
½ teaspoon oregano
2 (14 ounce) packages frozen empanada dough (such as Goya® discos)
vegetable oil for frying

Directions:
Heat olive oil in a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion, tomato sauce, olives, sofrito, sazon, garlic, and oregano. Bring to a simmer and cook until mixture thickens, about 15 minutes. Spoon 1 heaping tablespoon of meat mixture into the middle of a disco. Fold dough over, moisten edges, and press with a fork to seal. Repeat with remaining meat mixture and discos. Pour oil into a saucepan and heat over medium-high heat. Fry pastelillos until golden brown and bubbly, about 3 minutes each. Drain on paper towels before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 15 pastelillos

Calories: 290.1
Fat: 15.8 g
Saturated fat: 3.6 g
Carbohydrates: 27.6 g
Sugars: 0.3 g
Dietary fiber: 1.5 g
Protein: 10.8 g
Cholesterol: 20.8 mg
Sodium: 735.9 mg
St. Paddy's Day Dinner (St. Patrick's Day) Crock Pot


Ingredients:
white potatoes, garlic powder, pepper, corned beef brisket, ale, apple cider vinegar, spicy brown mustard, red cabbage, salt

Directions:
Place potatoes in a 5-quart slow cooker.
In a small bowl, combine garlic powder and pepper blend.  Add seasoning packet included with brisket.  (If no packet is included, use 1 tablespoon of seafood broil seasoning].  Season both sides of the brisket with mixture.  Place brisket on top of the potatoes, cutting to fit if necessary.
In a medium bowl, stir to gether Bass Ale, 1/4 cider vinegar, and mustard.  Pour into slow cooker over brisket.  Cover and cook on HIGH setting for 1 hour.  Switch to LOW setting and cook for 4 hours.
In a medium bowl, toss cabbage with remaining cider vinegar and salt.  Add cabbage mixture to the slow cooker, pushing down on top of the brisket.  Cover and cook on LOW setting for an additional 3 to 4 hours.
Serving Ideas:  Accompany with two or three small pots of different deli mustards.  Makes a great sandwich the day after.
Mexican Cold Cucumber Cilantro soup


Ingredients:
cucumber, low sodium chicken broth, cilantro leaf, skim milk, fresh lemon juice, salt

Directions:
In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
Cover and refrigerate until very cold (you can do the soup a day ahead].
Ladle into bowls and serve.
Hop Frog


Ingredients:
light rum, lime, juice of, apricot brandy

Directions:
"Stir with ice and strain into a glass 1/4 full of ice."
Fresh Broiled Salmon With Saucy Cheese Tortellini


Ingredients:
salmon fillet, mayonnaise, green onion, prepared mustard, salt, pepper, garlic cloves, liquid smoke, creme fraiche, fresh mozzarella cheese, dill, lemons, dry white wine, parsley

Directions:
Stir dill into creme fraiche. Cut mozzarella into small pieces and add to creme fraiche and dill. Add the zest from one of the lemons. Pour wine into broiler pan until it's 1/8th inch deep. Spray broiler rack with cooking spray. Place salmon, skin side down on broiler rack. Broil for 10 minutes about 7 inches from heat source.
Meanwhile, mix mayonnaise, green onions, mustard, garlic, and liquid smoke together in small bowl. After the salmon has cooked for 10 minutes, spread mayonnaise mixture evenly over top of salmon. Sprinkle with salt and pepper. Broil until mayonnaise mixture is golden brown and salmon is cooked through, about 6 minutes. If it starts browning too fast, lay foil on top. Time is approximate depending on thickness of fish. Do not overcook. Remove fish to warm plate and keep warm. Pour wine from broiling pan into skillet. Cook on high heat until reduced in half. Take off heat. Whisk creme fraiche mixture into reduced wine. Add any fish juices on plate to mixture and whisk inches Stir constantly until well mixed over low heat. Remove 1/2 cup of sauce and reserve. Toss cooked tortellini in rest of sauce and place on 4 warmed plates. Remove skin from salmon, cut into 4 pieces and place on top of tortellini. Drizzle with reserved sauce. Garnish with parsley and lemon slices.
Loukoumades (Honey Puffs)


Ingredients:
milk, self-rising flour, brandy, honey, cinnamon, walnuts

Directions:
In a large mixing bowl combine milk, flour and brandy.
Beat until batter is thick and bubbly.
Fill a large heavy pan with oil to a depth of at least 2". If possible it is better to use an electric deep fryer or electric fry pan because of the constant controlled temperature.
Heat the oil to 375-400*. Work in a well ventilated room.
Drop batter from teaspoon or tablespoon into hot oil.
Dip spoon in cup of cold water each time before dipping in batter so batter will not stick to spoon.
Fry 4-5 loukoumades at a time turning often until puffed and golden on all sides. The frying process usually takes 2-4 minutes.
Remove from oil and drain in colander or in bowl lined with paper towels.
Heat honey and 2 Tblsp. of water in a saucepan.
To serve, arrange hot Loukoumades on a platter and pour hot honey over each one. Sprinkle with cinnamon. If desired, sprinkle with chopped walnuts.Serve hot and immediately.
Left over cooked dry Loukoumades may be wrapped in plastic or aluminum foil and frozen. When ready to use, defrost completely, place uncovered on ungreased baking sheet and heat through in preheated moderate oven. Serve with honey, cinnamon and finely chopped walnuts as above.
Penne With Butternut Squash and Goat Cheese (Courtesy Giada D)


Ingredients:
squash, onion, olive oil, penne pasta, walnuts, fresh basil leaf, parmigiano-reggiano cheese

Directions:
1.  Put an oven rack in the upper third of the oven.  Preheat the oven to 425 degrees F.
2.  Spray a baking sheet liberally with vegetable oil cooking spray.  Set aside.
3.  Mix the squash and onion together and arrange in a single layer on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake for 40-45 minutes until the vegetables are golden and cooked through.  Remove from the oven and set aside to cool slightly.
4.  While the squash mixture is cooling, bring a large pot of water to boil over high heat.  Add the pasta and some salt and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.  Drain and reserve 1 cup of the pasta water.  Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl.  Toss until the cheese has melted and forms a creamy sauce.  Add the squash and onion mixture, the walnuts and the basil.  Toss well and season with salt and pepper.  Garnish with Parmesan and serve.
Note:  To toast walnuts, arrange them in a single layer on a baking sheet.  Bake in a preheated 350 degree F oven until lightly toasted, approximately 6-8 minutes.  Cool completely before using.
Asparagus Crab Au Gratin


Ingredients:
frozen asparagus cuts, cheddar cheese, butter, all-purpose flour, milk, ground mustard, salt, pepper, lemon juice

Directions:
Place asparagus in a greased 1-qt. baking dish., Top with crab and cheese and set aside., In a saucepan, melt 2 tablespoons butter., Stir in flour until smooth., Whisk in milk, mustard, salt and pepper., Bring to a boil over medium heat., Cook and stir for 2 minutes or until thickened., Remove from the heat and stir in lemon juice., Pour over asparagus., Melt remaining butter and toss with bread crumbs., Sprinkle over top., Bake, uncovered, at 350° for 30 minutes or until heated through.
Bacon Popcorn
Category: appetizers-and-snacks
By Jeannine Ross

This is a flavorful popcorn treat that makes your mouth water and disappears fast! If you toss the cooked popcorn in a paper bag, it helps to absorb any extra grease, and keeps kernels from falling to the floor. The leftovers make nice snacks for lunch boxes.

Ingredients:
½ cup bacon grease
¾ cup unpopped popcorn kernels
½ teaspoon seasoned salt, or to taste
3 tablespoons bacon bits  (Optional)
1 cup shredded Cheddar cheese  (Optional)

Directions:
Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping. Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 10 cups

Calories: 215.6
Fat: 16.8 g
Saturated fat: 7.2 g
Carbohydrates: 11.3 g
Sugars: 0.3 g
Dietary fiber: 2.2 g
Protein: 5.5 g
Cholesterol: 24.7 mg
Sodium: 200.4 mg
Quick and Easy Honey Cake


Ingredients:
self raising flour, sugar, butter, eggs, honey, sour cream

Directions:
Preheat oven to 180C (375F].
Place flour and sugar in a bowl.
In another bowl combine butter, eggs, honey and sour cream mix until well combined.
Add butter mixture to dry ingredients and stir until just combined.
Spoon mix into ring tin and bake 30 minutes or until cooked when tested with a skewer.
Extra Dark Chocolate Cake with Salted Caramel Sauce
Category: side-dish
By Ann Masterson

This extra dark chocolate cake with salted caramel sauce has a subtle spice which recalls the flavor of sheet cake. It is extremely rich, so be prepared to make your slices small! Delicious with a tawny port!

Ingredients:
1 ¼ cups unsweetened cocoa powder
¼ cup semisweet chocolate chips
2 cups boiling hot coffee
2 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon salt
2 ¼ cups white sugar
½ cup butter, softened
½ cup vegetable oil
4  eggs
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon salt
⅓ cup half-and-half
1 tablespoon powdered sugar, or as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. Combine cocoa powder and chocolate chips in a medium bowl. Pour boiling hot coffee over top and whisk until chocolate chips have melted and mixture is smooth. Set aside to cool. Sift flour, baking soda, cinnamon, baking powder, and salt together in a large bowl. Combine sugar, butter, and vegetable oil in a separate bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture in 3 batches, alternating with the cocoa mixture, beating batter briefly after each addition. Spread 1/3 of the batter into each  prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges of each pan to loosen. Invert one layer carefully onto a serving plate and invert the remaining layers onto a cooling rack. Let cool, about 30 minutes. Meanwhile, combine sugar and salt for the caramel sauce in a small, heavy-bottomed saucepan. Heat over medium-low heat, stirring constantly, until liquefied. Just after mixture begins to smoke, slowly add half-and-half, stirring constantly, until fully incorporated. (Be careful as the addition of cold liquid makes the molten sugar foam up.) Remove from heat and allow to cool. Pour 1/2 of the caramel sauce on top of the bottom layer of the cooled cake. Add the second layer of cake, top with remaining caramel sauce, and add the final layer of cake. Dust lightly with powdered sugar.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 1 9-inch layer cake

Calories: 429
Fat: 17.3 g
Saturated fat: 6.7 g
Carbohydrates: 67.6 g
Sugars: 45.7 g
Dietary fiber: 3.2 g
Protein: 5.6 g
Cholesterol: 61.9 mg
Sodium: 481.8 mg