xiaoxl/recipe_data huggingface dataset:
Cinnamon Rolls


Ingredients:
hot water, white sugar, powdered milk, eggs, flour

Directions:
Combine hot water, sugar, powdered milk, and yeast in very large bowl. Allow yeast to activate. Add eggs and 7 cups of flour. Stir or beat until thoroughly mixed; dough will resemble cake batter. Let rest until bubbly or it raises to top of the bowl (10-15 minutes]. Add salt, oil, and remaining flour. Knead for 10-12 minutes. Dough should be a little sticky, but manageable.
To prevent from sticking spread Butter-Flavored Crisco on the counter (I have used butter and regular Crisco as well] Do not use flour in place of the Crisco. More flour will make the cinnamon rolls too heavy. Roll out dough on the counter in a rectangle about ½ inch thick, 14 inches wide and 30 inches long. Spread with one cube (1/2 cup] butter, 1 cup sugar mixed with 3 tablespoons cinnamon, and 1-2 cups brown sugar crumbled. Carefully roll up into long roll trying not to stretch the dough. Cut the rolls about ¾ thick with a sharp knife, using a gentle sawing motion ( I use a piece of dental floss to cut the rolls ].  Place on a greased cookie sheet (bakers half sheet] one dozen per sheet. (Lorna bakes them on parchment paper sprayed with Pam. I bake them straight on the cookie sheet sprayed with Pam and no parchment, and they come out great.] The recipe fills 3 large cookie sheets (3 dozen rolls].  Let them raise until they are touching on all sides. Bake at 375 degrees until golden brown on top. Approximately 15-18 minutes. (My oven takes 20-22 minutes.] Test doneness by gently pressing down on center of a roll. If it springs back without sinking, they are done.
Aarsi’s Ultimate Cabbage and Peas


Ingredients:
green cabbage, cumin seed, turmeric powder, frozen green peas, olive oil, asafoetida powder, garam masala, coriander powder, red chili powder, salt, water

Directions:
1] Cut Cabbage length wise in to thin strips and discard the inner hard part and white stems as shown in the video. Rinse with fresh water and set aside to drain.
2] In a pan, heat oil; add cumin seeds, turmeric powder and asafetida. Once they start splattering, add the green peas and cabbage.
3] Add coriander powder, garam masala and red chili powder. Mix to combine and let this cook for fifteen minutes on medium low heat. Stir regularly.
4] Taste the cabbage to see of its fully cooked. It should be slightly crunchy.
5] When cabbage is soft and translucent, add salt along with a tbsp of water. Mix to combine and cook for a four minutes. Water will help lift all the flavors stuck at the bottom of the pan.
6] Taste again to check the level of salt.
Tips:
1] Using frozen peas is important to avoid extra moisture. Thawing them under hot water will result in a runny dish.
2] Using extra virgin olive oil will overpower the authentic flavor of this dish.
3] You can also add diced potatoes to this.
4] Serves as great burrito or grill sandwich filling.
5] Wonderful as a salad too!
Strawberry Shortcake Biscuits


Ingredients:
flour, granulated sugar, baking powder, baking soda, salt, butter, sour cream, granulated sugar

Directions:
Preheat oven to 400°F  Lightly grease a baking sheet.
In a large bowl, combine flour, 3T sugar, baking powder, baking soda and salt.
Cut in butter with pastry blender or 2 knives until mixture is in tiny pieces.  Add sour cream.
Gather together in a rough ball.  Roll dough out to thickness of 1 inch.  Cut into eight 3" rounds.
Place on baking sheet.  Sprinkle with 1T sugar.  Bake for 20 minutes.
Cool completely.
Top with strawberries, whipped cream, etc.
Easy Homemade Beef and Ricotta Ravioli
Category: world-cuisine
By Bird

Don't let the idea of homemade ravioli scare you. It's way easier than it sounds when using wonton wrappers, and it's so worth the end result!! These can be boiled or baked as desired.

Ingredients:
½ pound ground beef
¼  onion, chopped
3 cloves garlic, minced
salt and ground black pepper to taste
1 (15 ounce) container ricotta cheese
¼ cup freshly grated Parmesan cheese
3 tablespoons finely chopped fresh parsley
1  egg
30  wonton wrappers
1  egg yolk, beaten

Directions:
Place the ground beef, onion, and garlic into a skillet over medium heat, and sprinkle with salt and black pepper. Cook the beef until browned, about 10 minutes, breaking it up into crumbles as it cooks. Drain off excess fat. Mix the ricotta cheese, Parmesan cheese, parsley, egg, and ground beef mixture in a bowl until thoroughly combined. Line a baking sheet with parchment paper lightly dusted with flour. To make the ravioli, lay out 15 wonton wrappers on a lightly floured work surface. Spoon about 1 tablespoon of filling into the center of each wonton wrapper. Dip your index finger into the beaten egg yolk, and smear a light coating of yolk all around the edge of the wonton wrapper. Place an unfilled wrapper on top of the filling, and press the two wrappers lightly together. Pick up the ravioli gently in your hand, and pinch the edges together tightly, squeezing out all the air. Seal and crimp the edges with a fork. Place the filled ravioli onto the parchment paper. Use immediately or freeze.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 15 ravioli

Calories: 640.8
Fat: 26.3 g
Saturated fat: 12.9 g
Carbohydrates: 56.3 g
Sugars: 1.1 g
Dietary fiber: 1.8 g
Protein: 42.5 g
Cholesterol: 232 mg
Sodium: 820.5 mg
Instant Pot® Chicken and Rice Soup
Category: soups-stews-and-chili
By Allrecipes Magazine

Using brown rice and cornstarch thickens this soup and keeps it gluten free. This Allrecipes Magazine recipe is based on Jane Cooks It Up's Instant Pot® Chicken Pot Pie (Crustless and Gluten Free). Garnish with lemon wedges and dill sprigs.

Ingredients:
1 ½ cups low-sodium chicken broth
⅓ cup brown rice
1 ½ pounds chicken breast tenderloins, cubed
1 large onion, diced
1 ½ cups diced carrot
1 ½ cups diced celery
1 cup frozen corn kernels
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
½ teaspoon dried thyme
½ teaspoon salt
½ teaspoon ground black pepper
½ cup half-and-half
2 teaspoons cornstarch
½ cup frozen peas

Directions:
Stir together broth and brown rice in a multi-functional pressure cooker until rice is moistened. Add chicken, onion, carrot, celery, corn, garlic powder, onion powder, poultry seasoning, thyme, salt, and pepper. Close and lock the lid. Select high pressure and set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure naturally, about 10 minutes. Carefully release remaining pressure using the quick-release method. Remove lid. Stir together half-and-half and cornstarch in a small bowl. Add to cooker, along with peas, and stir. Select Saute function; cook, stirring constantly, until thickened and bubbly, 2 to 3 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 380.2
Fat: 8.2 g
Saturated fat: 3.5 g
Carbohydrates: 36.9 g
Sugars: 7.8 g
Dietary fiber: 5.2 g
Protein: 40 g
Cholesterol: 100.5 mg
Sodium: 511.7 mg
Decadent Chocolate Brownies


Ingredients:
eggs, salted butter, white sugar, vanilla, baking powder, cocoa powder, unbleached white flour, sour cream

Directions:
Preheat oven at 350 degrees Fahrenheit (or 177 Celsius.].
In a large mixing bowl, add egg and butter. Whisk until blended smoothly.
Whisk in white sugar, then add vanilla and baking powder.
Add cocoa powder, blend thoroughly.
Mix in flour (SLOWLY] and and then sour cream. Batter will be THICK! This is okay. If you find the batter is not thick or is runny, add 1/4 cup more flour. If you find the batter is getting too thick too fast, don't add the full cup. (If you feel the batter is far too thick you can always add more sour cream and/or some milk!].
Fold in chocolate pieces. I don't use baking chocolate - I use milk chocolate bars with almonds. Use your favorite brand.
Grease a 9" round or square baking tin. Pour brownie mix in, smoothing out with your spatula gently until it reaches the sides.
Bake for 20 to 25 minutes, or until you can stick a toothpick in and it comes out clean. For me with a gas oven, that's 25 minutes.
Portuguese Bean Soup II
Category: soups-stews-and-chili
By dewny (dewny)

This is a Hawaii favorite.  Hearty and full of flavor.

Ingredients:
2 pounds spicy Portuguese sausage, sliced
1 pound ham hocks
1  onion, sliced
2 quarts water
2  carrots, diced
3  potatoes, diced
1 small head cabbage, chopped
1 (8 ounce) can tomato sauce
2 (15 ounce) cans kidney beans
1 (16 ounce) package macaroni

Directions:
In a large pot over low heat, combine sausage, ham hocks, onion and water.  Cover and simmer 1 hour. Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot.  Stir in carrots, potatoes, cabbage and tomato sauce.  Cover and continue cooking 60 to 90 minutes more. Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.

Prep time: 30 mins
Cook time: 2 hrs 30 mins
Total time: 3 hrs
Yields: 15 servings

Calories: 572.8
Fat: 30.6 g
Saturated fat: 11.1 g
Carbohydrates: 45 g
Sugars: 3.2 g
Dietary fiber: 6.9 g
Protein: 28.7 g
Cholesterol: 73.8 mg
Sodium: 1083.7 mg
Dill-Zucchini Dip


Ingredients:
zucchini, olive oil, onions, garlic cloves, yogurt, lemon juice, apple cider vinegar, dill, red pepper flakes

Directions:
Place oil, grated zucchini, garlic, onion, and red pepper flakes in pan over medium heat and cook, stirring occasionally.  Remove from heat and let cool.
Add cooled mixture into blender.  To this add yogurt, lemon/vinegar, dill, salt and pepper.  Puree until very smooth, scraping down the sides occasionally.  Refrigerate.
** You can use larger zucchini as well but be sure to seed them.
Light Macaroni and Cheese with Spinach


Ingredients:
low-fat milk, all-purpose flour, extra-sharp cheddar cheese, low fat cottage cheese, salt, fresh ground pepper, ground nutmeg, frozen spinach, elbow macaroni, toasted wheat germ

Directions:
Heat oven to 400F.
Spray 8" square baking dish with nonstick cooking spray.
In small bowl, whisk 1/4 cup of the milk and flour until smooth.
In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
Remove from heat; stir in cheddar cheese until melted.
Stir in cottage cheese, salt, pepper and nutmeg.
Cook spinach according to package directions; drain.
Rinse under cold running water; squeeze out excess moisture.
Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
(Macaroni will continue to cook while baking.] Drain; rinse with cold water.
Drain again.
In large bowl, stir together cheese sauce and macaroni.
Spread half of the macaroni mixture in baking dish; spoon spinach over top.
Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
(Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.] Bake 35-45 minutes or until bubbly and golden.
TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
Omit the nutmeg.
Add 1 (4 1/2-oz.] can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
Omit spinach.
Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
Replace spinach with pepper mixture.
Ceviche De Camaron


Ingredients:
fresh lime juice, fresh lime juice, shrimp, fresh cilantro, diced tomato, ketchup, olive oil, cucumbers, jicama, avocado, salt, tortilla chips

Directions:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice.
Scoop in the shrimp, cover and let the water return to the boil.
Immediately remove from the heat,  and pour off all the liquid.
Replace the cover and let the shrimp steam off the heat for 10 minutes.
Spread out the shrimp in a large glass or stainless steel bowl to cool completely.
Peel the shrimp and devein if you wish.
Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
In a small strainer, rinse the onion under cold water, then shake off the excess liquid.
Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.
Taste and season with salt, usually about 1/2 teaspoon.
Cover and refrigerate if not serving immediately.
Spoon the ceviche into sundae glasses, martini glasses, or small bowls and garnish with sprigs of cilantro and slices of lime.
Serve with tortilla chips if desired.
Croissant S'mores


Ingredients:
dark chocolate, marshmallow creme

Directions:
Preheat oven according to directions on the croisssant rolls.
Spray a cookie sheet with non stick spray.
Pop the croissant dough tube and roll out the dough.
Pull apart the dough along the pre-cut ("dotted"] lines.
Take about a 1/2 tablespoon or a little more of the marshmallow creme (if you do a full tablespoon it will spill out of the ends of the crissant dough.] and place in the center each piece of dough.
Use about 4 or 6 chocolate morsels and place on top of the creme. .
Roll up the dough making sure to tuck in the end and side pieces.
Bake according to the croissant roll directions.
Allow to cool on a wire rack.  If you use the large chunk morsels like my husband did some of the chocolate pieces may not melt -- that wasn't a problem for me as chocolate is chocolate and it was rather tasty.  I would suggest using either smaller pieces or use a Hersey bar and only use one square per roll.    I'm not sure how many it made as he had several tubes and I didn't write down how many each tube made so my guess is for just one tube.
Delish & Fluffy Chocolate Frosting


Ingredients:
powdered sugar, butter, vanilla

Directions:
Beat egg whites well until they are fluffy and gradually add the powdered sugar.
Combine the next 3 ingredients in separate bowl and fold carefully into the egg white mixture.
Kiawah Island Bullfrog - Cocktail


Ingredients:
frozen limeade concentrate, raspberry vodka

Directions:
In a pitcher, add the undiluted limeade concentrate., Add one full 12 ounce can of raspberry flavored vodka, Add club soda to fill the pitcher., Stir to combine., Serve over ice.
Chicken & Squash Casserole


Ingredients:
chicken breasts, carrot, onion, sage, water, cashew nuts

Directions:
Preheat an oven to 190c.
Chop everything up - the chicken and onion, cube the squash and slice the carrotts. If you're using the cashews chop these up as well.
Using some 1 cal spray (or olive oil if you prefer], brown the chicken and soften the onion, squash and carrot for approximately 5 minutes.
Transfer into a casserole dish, add the sage and stock cube. Fill with water until everything is nearly covered.
Cook in the oven for 45mins to an hour or until everything is cooked and tender.
Stir through half the nuts (if using].
Plate up and garnish with remaining nuts.
Spring Fling Quinoa Bowl


Ingredients:
quinoa, water, salt, peanut butter, lime juice, soy sauce, ginger, bok choy, asparagus, edamame, carrot, radish, peanuts

Directions:
In a strainer, rinse quinoa under running water. Drain well. Place in a medium saucepan with water and salt. Bring to a boil, then cover and simmer about 15 minutes until water is absorbed. Remove from heat, then fluff with a fork.
Meanwhile, in a medium bowl, stir peanut butter with chili sauce, lime juice, soy sauce, ginger and sesame oil. Trim ends from bok choy, then slice each lengthwise into 4 pieces. Snap tough ends from asparagus, then slice asparagus diagonally into 2-inch (5-cm] pieces.
Heat peanut or vegetable oil in a large non-stick frying pan over medium-high heat. Add bok choy, asparagus and edamame. Stir-fry for about 3 minutes or just until tender, adding a couple of tablespoons (30 ml] water if vegetables begin to stick. Add about <U+2154> of the peanut butter sauce and stir-fry for about 1 minute, or until hot.
Divide quinoa into 2 or 3 bowls. Top with bok choy mixture, then sprinkle with carrots, radishes and sprouts. Drizzle with remaining peanut sauce and sprinkle with peanuts.
Additional recipes can be found at www.peanutbureau.ca.
Marshmallow Creme Fruit Dip
Category: appetizers-and-snacks
By Karen Monson

Oh-so-good! Serve with fresh fruit.

Ingredients:
8 ounces cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 tablespoon orange juice concentrate
½ teaspoon ground nutmeg

Directions:
Stir cream cheese, marshmallow creme, orange juice concentrate, and nutmeg together in a bowl until completely combined.

Prep time: 10 mins
Total time: 10 mins
Yields: 12 servings

Calories: 121.6
Fat: 6.7 g
Saturated fat: 4.2 g
Carbohydrates: 14 g
Sugars: 8.3 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 20.8 mg
Sodium: 69.1 mg
Chris' Chicken Salad


Ingredients:
chicken breasts, celery, green onion, hard-boiled eggs, low-fat mayonnaise, light sour cream, prepared mustard, salt, pepper, onion powder, dry mustard, paprika

Directions:
"Mix all ingredients and chill."
Spinach and Feta Phyllo Parcels


Ingredients:
frozen spinach, cottage cheese, feta cheese, pine nuts, egg, garlic cloves, nutmeg, phyllo pastry, butter

Directions:
Squeeze spinach dry.
Combine spinach, cottage and feta cheeses, pine nuts, egg, garlic and nutmeg in a bowl.  Mix well.
Season with salt and pepper.
To make each 'parcel', place a sheet of phyllo on a flat surface.
Brush with melted butter, Top with another sheet of phyllo, brush again with melted butter, then fold in half to make a rectangle.
Spoon spinach mixture along one narrow end of the pastry.
Fold edges in and roll up to encase filling.
Place parcels on an oven tray brushed with butter.
Brush parcels with remaining butter.
Bake at 190°C for 12-15 minutes until golden.
Andouille and Poblano Quesadillas
Category: world-cuisine
By Stephanie S

These quesadillas are unique and filling - with a bit of a kick! If you have any leftover filling, scramble with some eggs for a Tex-Mex breakfast.

Ingredients:
1 tablespoon canola oil
2  andouille sausage links, finely diced
1  poblano chile, finely diced
½  red bell pepper, finely diced
½ large red onion, finely diced
½ cup frozen corn kernels
4  flour tortillas
2 cups shredded Colby cheese
1 tablespoon canola oil
¼ cup sour cream  (Optional)
¼ cup salsa  (Optional)

Directions:
Heat 1 tablespoon of canola oil in a large skillet over medium heat. Stir in the diced sausage, poblano pepper, red pepper, red onion, and corn. Cook until soft, about 15 minutes. Spoon 1/4 of the sausage mixture on one half of each tortilla; top each with 1/2 cup cheese. Fold over tortillas to make a half moon shapes. Repeat with remaining ingredients. Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Cook quesadillas until the cheese is melted and the tortilla is brown and crispy, about 5 minutes per side. Cut each quesadilla into 4 wedges, and top with sour cream and salsa, if desired.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 quesadillas

Calories: 598.3
Fat: 35.9 g
Saturated fat: 15.9 g
Carbohydrates: 47.7 g
Sugars: 4.5 g
Dietary fiber: 4 g
Protein: 22 g
Cholesterol: 63.8 mg
Sodium: 966.6 mg
Old  Fashioned  Cabbage  Soup


Ingredients:
potato, cabbage, chicken broth, Polish sausage, flour, onion, salt, black pepper, sugar

Directions:
Put cabbage in soup pot or a Dutch oven. Add potato cubes.
Fill pot 1/2 way up the cabbage with chicken broth (or water] and cook until tender.
Meanwhile, cook sausage in a fry pan. Drain. Cut sausage in pieces and add to soup.
In same fry pan with the sausage drippings, add flour stirring constantly until brownish color.
Add  chicken broth (or water] gradually to make a thick "gravy". Add chopped onion and cook for about 2 to 3 minutes.
Combine in soup. Season with salt, pepper and sugar. Let it simmer for a few more minutes stirring constantly.
Taste seasonings and serve warm with fresh bread slices.
Vegetarian Chop Suey


Ingredients:
onion, garlic cloves, carrot, celery, white button mushrooms, bell pepper, red cabbage, zucchini, mung bean sprouts, green beans, snow peas, bamboo shoot, sliced water chestnuts, tomatoes, water, soy sauce, cornstarch, cooked brown rice, salt, pepper

Directions:
Cook the onion, garlic and ginger, stirring, in the oil over medium-high heat.
Add the carrots and celery, and cook, stirring, 5 minutes.
Add the mushrooms, peppers, cabbage and zucchini, and cook 3 minutes more.
Add the bean sprouts, green beans, snow peas, bamboo shoots, water chestnuts and tomatoes, and cook 3 minutes more.
Stir together the water, soy sauce and cornstarch; stir gently into the vegetable mixture.
Cook until the sauce is thickened and all the vegetables are tender-crisp. Salt and pepper to taste.
Serve over rice.
Pumpkin Curry Penne


Ingredients:
penne pasta, olive oil, yellow onion, curry powder, garam masala, pumpkin puree, chicken broth, heavy cream, kosher salt, green onions

Directions:
Bring a large pot of water to a boil and cook pasta according to package directions. Drain.
While pasta is cooking, heat olive oil in a pan over medium heat. Cook onion just until softened, about 3 minutes. Stir in the curry powder and garam masala. Stir in the pumpkin. Slowly pour in the chicken broth and heavy cream. Reduce heat to a simmer and cook until thickened slightly, 3 – 5 minutes.
Add pasta to the sauce and toss to coat. Stir in salt. Add more if desired.
Transfer pasta to a serving dish, sprinkle with green onions and serve.
Thai Chicken Curry
Category: world-cuisine
By bluremi

This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.

Ingredients:
1 teaspoon sesame oil, or as needed
1  yellow onion, roughly chopped
3 cloves garlic, minced
2  red potatoes, peeled and cut into 1-inch cubes
2  carrots, sliced
2 tablespoons Thai yellow curry paste
1 tablespoon minced fresh ginger root
1 tablespoon fish sauce
½ teaspoon Thai red chile paste
⅓ teaspoon ground coriander
1 (14 ounce) can coconut milk
1 cup water, divided
salt and ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into thin strips
1 cup sliced zucchini
1  red bell pepper, cut into strips
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro
1  lime, juiced

Directions:
Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed. Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more. Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.

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

Calories: 295.2
Fat: 16.9 g
Saturated fat: 13.1 g
Carbohydrates: 19.2 g
Sugars: 4.9 g
Dietary fiber: 3.8 g
Protein: 19.1 g
Cholesterol: 43.1 mg
Sodium: 352.9 mg