xiaoxl/recipe_data huggingface dataset:
Lemon-Limeade Concentrate


Ingredients:
sugar, water, lemon juice, lime juice

Directions:
Combine sugar and water., Bring to a boil, stirring occasionally., Boil 5 minutes, stirring occasionally., Let cool., Stir in lemon and lime juices., Put in a jar with a tight fitting lid., Seal and refrigerate at least 6 hours before using., This can be kept in the fridge for up to 2 weeks.
Sarza Criolla


Ingredients:
red onion, lime, fresh cilantro

Directions:
Cut the onion in half, then slice thin to form half moon slices; place in small bowl.
Squeeze lime juice into bowl to cover onion slices.
Add cilantro, if using.
Serve with potatoes, beets, avocado or anything you like.
Cheese Puffs (Gougeres)
Category: appetizers-and-snacks
By Carolyn Bunkley

Light, airy, cheese puffs are a versatile addition to a meal or appetizer plate. Tiny, they're like soup nuts.  Larger, they pair well with beer or wine.  Even bigger, they can be split and filled with ham, chicken, tuna salad, or even more cheese!  These are easier to make than the recipe sounds, yet the result looks impressive enough that you can tell your friends you slaved over them.

Ingredients:
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon fresh ground black pepper
½ teaspoon dried thyme
½ teaspoon chili powder
1 pinch cayenne pepper
1 cup whole milk
1 stick butter (cut into 1/2 inch cubes)
6  large eggs (at room temperature)
½ cup grated Parmesan or Romano cheese
¾ cup grated Gruyere cheese
1 ounce pepperoni, diced  (Optional)
2 tablespoons milk
2 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine the flour with the salt, black pepper, thyme, chili powder, and cayenne pepper in a large bowl. Put the milk and butter in a large saucepan and bring to a boil. When the butter melts, turn heat to low. Add the seasoned flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball. Remove from heat. Separate the white and yolk from one egg, reserving the yolk for glazing. Put the dough into a large mixer bowl. Beat at medium speed for one minute. Then beat in one egg and the extra egg white. Beat until completely absorbed into the dough. Then add the remaining 4 eggs, one at a time, waiting each time until the previous egg is completely absorbed. After all 5 eggs (plus the one egg white) have been incorporated, the dough should be smooth and satiny. Add the Parmesan and Gruyere cheeses, and pepperoni if you are using it. Incorporate thoroughly into the dough. Use a pastry bag to pipe dough onto 2 ungreased baking sheets. You can also drop dough from a teaspoon. For tiny puffs, mounds should be about 1/2 inch in diameter. From small appetizers, mounds should be 1 inch in diameter. For puffs large enough for filling, mounds should be 1 1/2 inches in diameter. Keep the size of the puffs uniform so they bake properly. Space puffs about 1 inch apart. Beat the remaining egg yolk with 2 tablespoons of milk to make a glaze. Lightly brush the tops of the puffs with glaze before baking. Sprinkle tops with your Parmesan cheese. Bake in pre-heated oven for 10 minutes (5 minutes for tiny puffs). Reduce heat to 300 degrees F (150 degrees C). Bake 10 minutes more for tiny puffs; 15 to 20 minutes longer for medium or large puffs, or until puffs are golden brown. Test by removing a puff from the oven and breaking it open. The inside should be baked through. If it is still doughy or wet, bake another 5 minutes. Remove pans from oven and leave puffs on pans until cool enough to serve.

Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 24 medium puffs

Calories: 219.3
Fat: 15.9 g
Saturated fat: 8.7 g
Carbohydrates: 9.5 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 9.7 g
Cholesterol: 130.8 mg
Sodium: 326.9 mg
Banana Nut Cake With Caramel Frosting


Ingredients:
cake flour, baking powder, baking soda, salt, shortening, sugar, eggs, bananas, buttermilk, walnuts, brown sugar, butter, milk, vanilla, salt, powdered sugar, walnuts

Directions:
Sift together cake flour, baking powder, baking soda, and salt., Cream shortening and sugar together., Add eggs., Add bananas., Alternate dry and wet with buttermilk., Add nuts., grease and flour cake pan, Bake at 350 degrees Fahrenheit for 30 minutes until done., FROSTING:, Boil brown sugar, butter, milk, vanilla, and salt for 2 minutes., Add powdered sugar and beat., Add 1/2 cup nuts., Spread on cool cake.
Corn With Tomatoes and Edamame Beans


Ingredients:
garlic, fresh ginger, salt, frozen corn kernels, water, cherry tomatoes, sugar, fresh cilantro, green onions, red bell pepper

Directions:
Heat oil in wok, and swirl to coat the pan.  Add garlic, ginger, and salt and toss well.  Add red chile flakes, if using.
Add corn and toss to mix with the oil.  Add edamame beans, and toss to combine.  Add onions and bell peppers if using.
Add water and cook, tossing often, until the corn and adamame beans are hot and tender.
Add the cherry tomatoes and sugar, and stir gently to mix them in evenly and heat them just a little.  Add sesame oil and cilantro, toss well, and transfer to serving bowl.  Serve hot or warm.
Fluffy Peanut Butter Frosting
Category: desserts
By NICKIE75

The perfect fluffy frosting for brownies or chocolate cake.  Sweet but not too sweet.  Peanut buttery but not greasy.  So wonderful and it won't over power your brownies!!!

Ingredients:
½ cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar

Directions:
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 208.1
Fat: 14 g
Saturated fat: 5.4 g
Carbohydrates: 18.9 g
Sugars: 17 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 15.5 mg
Sodium: 116.2 mg
Dee's Mexican Hot Cocoa


Ingredients:
milk, honey, vanilla, chili powder, cinnamon

Directions:
Heat milk with honey and cocoa powder., When hot, add vanilla., Pour into a cup., Top with whipped cream and dash cinnamon.
Fluffy Fruit Shake


Ingredients:
banana, marshmallow cream

Directions:
"Blend until smooth."
Cucumbers With Mint Vinaigrette


Ingredients:
cucumbers, olive oil, champagne vinegar, white wine vinegar, of fresh mint

Directions:
Peel the cucumbers and slice them in half lengthwise.
Scoop out the seeds with a spoon and discard.
Cut the cucumbers into thin slices and combine in a bowl with the oil, vinegar, salt, and pepper.
Marinate for at least 30 minutes in the refrigerator or at room temperature.
Add the mint immediately before serving.
Baked Ziti with Sausage
Category: world-cuisine
By Ashley

This is quite possibly the one thing that I am constantly asked to make. This is a ziti with a lot of flavor.

Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound mild Italian sausage
1 (15 ounce) container ricotta cheese
1  egg
1 large yellow onion, minced
2 teaspoons minced garlic
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ (26 ounce) jars spaghetti sauce, divided
1 (8 ounce) package shredded Italian cheese blend
1 teaspoon dried basil  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 649.4
Fat: 27.4 g
Saturated fat: 12.3 g
Carbohydrates: 68.9 g
Sugars: 14.9 g
Dietary fiber: 5.9 g
Protein: 30.7 g
Cholesterol: 85.5 mg
Sodium: 1485.1 mg
Chickpeas With Zucchini


Ingredients:
garlic cloves, onion, zucchini, kalamata olives, diced tomatoes, dried dill, apple cider vinegar, low-sodium chickpeas, walnuts, cashews

Directions:
Coat large covered skillet with oil.
Saute garlic, mushrooms and onion until tender crisp, adding small amounts of water as needed to prevent sticking.
Transfer to large bowl and add zucchini, olives, tomatoes, dill, vinegar, chickpeas and nuts.
Toss and let sit for 30 min or up to 4 hours Cover and chill if held longer than 1 hour.
When ready to serve, bring to room temperature.
Zephyr Pancakes


Ingredients:
flour, sugar, baking powder, baking soda, salt, heavy cream, buttermilk, butter, vanilla

Directions:
In a medium size mixing bowl, mix together flour, sugar, baking powder, baking soda, and salt.
In a seperate bowl, whisk together egg yolks, cream, buttermilk, melted butter, and vanilla.
Whisk the wet ingredients into the dry, just until combined-it's okay if there are a few lumps.
Preheat and lightly grease a heavy skillet or griddle. Scoop the batter onto the griddle with a 1/4 cup measure or large spoon. Make sure the heat is slightly less than medium. The pancakes will puff up very high. When the first side is golden brown and the edges start to look dry, turn pancakes over to finish cooking the second side.
Pork Chops and Potatoes in Mushroom Sauce


Ingredients:
potatoes, onion, milk, canola oil

Directions:
"Heat oil in fry pan Add onions& cook until soft Salt& Pepper chops& add to fry pan and fry lightly on both sides Remove from pan& drain on paper towel Heat oven to 350 Blend the soup& milk together Grease a casserole dish Add potatoes, then pork chops, then pour the soup mixture over everything Bake for 40 minutes covered, then another 15 to 20 minutes uncovered."
Favorite Old Fashioned Gingerbread
Category: desserts
By Charles

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Ingredients:
½ cup white sugar
½ cup butter
1  egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 1 9-inch square cake

Calories: 375.1
Fat: 11.2 g
Saturated fat: 6.7 g
Carbohydrates: 65.3 g
Sugars: 31.5 g
Dietary fiber: 1.1 g
Protein: 4.4 g
Cholesterol: 47.8 mg
Sodium: 434.7 mg
Serbian Gjuwetsch (A One Pot Dinner)


Ingredients:
onion, ground beef, paprika, tomatoes, green pepper, salt, pepper, water

Directions:
Chop onion fine and fry in oil with meat until golden brown.
Sprinkle with paprika.
Add tomatoes, quartered, and peppers cut in long strips.
Season with salt and pepper and cook 5 minutes. Add water and rice. Simmer for about 25 minutes or until rice is tender.
Vietnamese-Style Cod, Prawn & Coconut Curry


Ingredients:
garlic cloves, ginger, shallots, mild curry powder, ground turmeric, tomato puree, reduced-fat coconut milk, dark brown sugar, lemongrass, bay leaves, fish sauce, cod, tiger shrimp, lime, coriander sprigs

Directions:
Put the oil in a large pan over a high heat. Add the garlic, ginger and shallot and fry for 30secs-1 min until just starting to turn golden brown. Add the curry powder, turmeric and chilli, and stir-fry for 30 secs.
Add the tomato puree, coconut milk, stock, sugar, lemongrass, bay leaves, and fish sauce. Bring to the boil, then simmer until thickened.
Add the cod and prawns, and bring back to the boil. Cover and simmer for 5 mins, until the cod is cooked through and the prawns are pink. Stir in the lime juice, garnish with coriander and chillies, if using, and serve with rice.
Pear, Banana, Oat and Honey Breakfast Smoothie


Ingredients:
pear, banana, porridge oats, clear honey, plain low-fat yogurt

Directions:
Place all the ingredients in a smoothie maker or food processor and blend till smooth.
Serve chilled in a tall glass.
Brown Sugar Cookies


Ingredients:
light brown sugar, water, honey, egg, all-purpose flour, baking soda, cinnamon, ground allspice, walnuts

Directions:
Preheat oven to 375 degrees.
In a large mixing bowl, combine first 4 ingredients.  Beat until well combined.
In another bowl, combine dry ingredients and stir.  Gradually add dry mixture to creamed mixture and blend until well-mixed.  Stir in nuts.
Drop by tsp onto greased baking sheets about 1 1/2" apart.
Bake for 10-12 minutes, until cookie edges are lightly browned.
Remove cookies from oven and let cool  about 2 minutes before removing to a wire rack.
Store in airtight container.
Roasted Stuffed Pears


Ingredients:
Anjou pear, dried cranberries, walnuts, apple cider, maple syrup

Directions:
Preheat oven to 375°F
Peal the pear and slice it in half lengthwise. With a small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place the pears in a baking dish.
In a small bowl, mix together the dried cranberries, walnuts, and coat cheese. Divide evenly among the pear halves, mounding it on top of the indentation.
Whisk together the apple cider and maple syrup. Pour over and around the pears.
Bake for 30 minutes, occasionally basing the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.
Country Pancakes


Ingredients:
flour, baking powder, salt, sugar, dry milk, dry buttermilk, egg, vanilla, butter, bacon grease, butter

Directions:
Melt butter in microwave first, so that it will cool a little before mixing into batter.
Preheat griddle to medium-high. If the griddle is not non-stick, lightly oil it first.
Optional:  If desired, separate the egg and whip the egg white.  This will help make the pancakes extra light and fluffy in texture.  I use a little hand-held blender for this step.  I always do this because it makes such a big difference.
In a good-sized mixing bowl, whisk together the dry ingredients.  In a small separate bowl, whisk egg yolk, vanilla and melted butter.  Combine the two mixtures in the larger bowl and mix.
Add club soda and egg whites and gently fold into batter.  Be careful not to over-mix at this point.
If you did not separate the egg, you might need to use more club soda to reach the desired consistency.  If you did separate the egg, the batter will be thicker than normal pancake batter.
I like to fry the pancakes in bacon grease, but you can use regular vegetable oil if you prefer.  Pour about 1/3 c for each pancake and brown on both sides.
Brush the remaining melted butter on each pancake as you stack them.
I keep the pancakes on an oven-proof platter in the oven on 200 degrees while I get all of them cooked.
You will probably need to reapply the oil or bacon grease to the griddle.
If batter thickens while you finish the bacon or frying the first few batches, add the reserved club soda.
Unused batter can be kept covered in the fridge to use in the next few days.  If it becomes too thick, add a little milk.
Strawberries with Lime-Ginger Syrup


Ingredients:
strawberries, honey, lime, juice of, lime zest, fresh ginger

Directions:
Wash the strawberries, and hull them, and cut them in half if they are large.
(Which they are not, right? See above.] Put them in the bowl from which they are to be served.
Grate the zest from the lime, and put it in a small saucepan (or a small microwaveable bowl] with the honey, the lime juice, and the ginger.
Heat the mixture, stirring constantly, and as soon as the honey is dissolved and the syrup is hot, pour it over the strawberries.
Mix them gently.
Chill them, and serve them cold.
Cream is nice but by no means required.
Ken's Dirt Cake


Ingredients:
cream cheese, sugar, butter, instant vanilla pudding, milk, Cool Whip

Directions:
Mix sugar,butter and cream cheese together.
In separate bowl crush oeros and set aside.
In large bowl, mix pudding mix and cool whip.
Add first mixture and last mixture together, then layer with oreos, chill and serve.
Classic Mimosa


Ingredients:
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Directions:
Fill a chilled champagne flute halfway with champagne., Top off with orange juice.
Creamy Cottage Cheese Scrambled Eggs
Category: breakfast-and-brunch
By Kitchen Kitty

A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.

Ingredients:
1 tablespoon butter
4  eggs, beaten
¼ cup cottage cheese
ground black pepper to taste
1 teaspoon chopped fresh chives, or to taste  (Optional)

Directions:
Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes. Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 servings

Calories: 224.3
Fat: 17 g
Saturated fat: 7.6 g
Carbohydrates: 1.9 g
Sugars: 0.9 g
Dietary fiber: 0.1 g
Protein: 16.2 g
Cholesterol: 391.5 mg
Sodium: 295 mg
Banana Peach Bread
Category: breakfast-and-brunch
By gameguy

I was looking for a new banana bread and started trying some things. When I came up with this one, the kids and wife just loved it and my mother in-law wants me to make it for her.

Ingredients:
¾ cup white sugar
½ cup butter, softened
1 tablespoon brown sugar
1 tablespoon instant hot chocolate mix
3  bananas, peeled
1 large fresh peach - peeled, pitted, and diced
¼ cup milk
2  eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
½ cup chopped walnuts  (Optional)
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 5x9-inch loaf pan. Beat white sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add brown sugar and hot chocolate mix; stir well. Place bananas, peach, milk, eggs, and vanilla extract in a blender; blend until smooth. Stir into butter mixture until well incorporated. Mix flour, walnuts, baking soda, and salt together in a separate bowl; stir into banana-butter mixture until flour mixture is just moistened. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of bread comes out clean, 50 to 60 minutes. Cool in pan for 5 minutes before transferring bread to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 50 mins
Total time: 2 hrs 10 mins
Yields: 1 5x9-inch loaf

Calories: 208.1
Fat: 9.1 g
Saturated fat: 4.2 g
Carbohydrates: 28.9 g
Sugars: 14.2 g
Dietary fiber: 1.3 g
Protein: 3.4 g
Cholesterol: 38.8 mg
Sodium: 278.9 mg
Jessica's Famous Tuna Patties


Ingredients:
tuna in water, rolled oats, carrots, egg, milk, cheddar cheese, canola oil, salt, pepper, lemon pepper

Directions:
Pre-Heat Oven to 375.
Spread oil over bottom of pan (any metal pan should work, I used a pizza pan that has a lip on it].
Mix remaining ingredients in a large mixing bowl.
Divide mixture into 8 equal parts.
Form mixture into patties and place on the pan.
Bake patties for 10 minutes.
Turn patties over. (Be careful they may fall apart easily.].
Continue to bake for an additional 5-10 minutes until they start to brown.
Remove and let them sit for 5 minutes to firm.
Classic White Crème Brûlée


Ingredients:
sugar, white chocolate, vanilla extract

Directions:
Preheat oven to 300°F.
In medium bowl, whisk egg yolks with sugar until smooth.
In 2 quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate pieces to simmering whipping cream.
Turn off heat and whisk until white chocolate is melted.
Add white mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla.
Pour into four custard cups.
Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2" of water. Bake until set, about 45 minutes.
Serve warm, at room temperature, or refrigerate overnight. For a delicious crunchy surface: Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
Loaded Mashed Potato Casserole


Ingredients:
mashed potatoes, milk, sour cream, dried parsley, ground nutmeg, cheddar cheese, bacon

Directions:
"Combine all ingredients except Cheddar cheese and bacon in a large mixing bowl. Beat with electric mixer on high until smooth. Spoon into lightly greased baking dish. Top with cheddar and bacon. Cover and bake at 350 for 30 minutes. Uncover and bake 10 additional minutes until cheese melts."
Veggie Guacamole Submarine Sandwich


Ingredients:
avocado, green onions, sour cream, lemon juice, salt, cheddar cheese, tomatoes

Directions:
In a food processor bowl combine the avocado, green onions, sour cream, lemon juice and salt.
Cover and process until smooth.
Spread the avocado mixture on the bottom half of the French bread.
Cut cheese into slices and lay over the avocado mixture.
Add a layer of tomatoes.
Place on a baking sheet and bake at 350 degrees for 15 minutes or until crisp.
Cut into 4 servings.
Rhubarb Chicken Stew


Ingredients:
chicken drumsticks, carrots, rhubarb, onion, gingerroot, garlic clove, fresh chili pepper, water, salt, turmeric

Directions:
1] slice and fry the onion in oil.
2] add sliced garlic and fry until golden.
3] add chicken, grated ginger, chopped chili, salt and turmeric.
4] add sliced carrot.
5] add sliced rhubarb.
6] add water and bring to biol.
7] reduce the temperature and let it cook for 40-60 min until the liquid is reduced to half a cup.
serve with rice.
Newport Clam Chowder


Ingredients:
butter, onion, flour, flour, clams, boiling potato, half-and-half cream, fresh dill, dried dill

Directions:
Melt butter in a large kettle or stock pot over medium heat, add onions and cook until clear; stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes; set aside to cool.
Cook peeled and chopped potatoes until tender; drain and set aside.
If using shucked clams, in a separate pot, bring clams and clam juice to a boil; reduce heat and simmer for 15 minutes; OTHERWISE add clam juice and clams to butter,onion and flour mixture.
Bring to a simmer while stirring constantly, continue stirring and slowly bring to a boil; reduce heat, add cooked potatoes.
Mix in half and half, salt and pepper and chopped or dried dill, heat through but do-not boil, enjoy.