xiaoxl/recipe_data huggingface dataset:
Honey Sesame Snaps


Ingredients:
sesame seeds, sugar, honey

Directions:
Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
Allow to cool slightly, using a sharp knife, cut into pieces.
Let cool completely, and then break into pieces.  Will keep in an airtight container for up to two weeks.
S'mores at Home
Category: desserts
By STAR512

Quick, easy, and delicious indoor S'mores.  They're messy but tasty.

Ingredients:
1 cup butter, melted
⅓ cup white sugar
3 cups graham cracker crumbs
2 cups semisweet chocolate chips
3 cups miniature marshmallows

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Butter a 9x13 inch baking dish. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated.  Press half of crumb mixture into the bottom of the prepared pan.  Top with the chocolate chips, then the marshmallows.  Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula. Bake in preheated oven 10 minutes, until marshmallows are melted.  Cool completely before cutting into squares.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 - 9x13 inch dish

Calories: 212.4
Fat: 12.9 g
Saturated fat: 7.5 g
Carbohydrates: 24.8 g
Sugars: 17.2 g
Dietary fiber: 1.1 g
Protein: 1.4 g
Cholesterol: 20.3 mg
Sodium: 127.4 mg
Cielo's Spring Salmon
Category: main-dish
By babymomma

This is one of my favorite recipes. Baked salmon is coated with a simple mixture of oyster sauce and salad dressing.  I always make it for parties and serve it with nugget potatoes. It's very simple and has lots of flavor.

Ingredients:
⅓ cup oyster sauce
⅓ cup creamy salad dressing (e.g. Miracle Whip)
2 pounds spring salmon fillets

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish. Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 3 servings

Calories: 637.5
Fat: 40 g
Saturated fat: 7.5 g
Carbohydrates: 4.3 g
Sugars: 3.6 g
Protein: 60.3 g
Cholesterol: 187.5 mg
Sodium: 593.5 mg
Wicked Chicken  Hidden Valley Ranch Pizza #RSC


Ingredients:
garlic cloves, extra virgin olive oil, baby portabella mushrooms, mozzarella cheese, parmesan cheese, pepper

Directions:
Preheat oven to 400 degrees F.
If using a pizza stone, preheat the stone while preheating the oven.
Prepare dough according to package directions.
Transfer dough to baking sheet or if using pizza stone, continue with directions.
Combine Hidden Valley Ranch and Greek Yogurt; set aside.
Heat oil in a large skillet over medium-high heat. Add chicken tenders,  garlic and pepper and saute until golden brown, about 10 minutes. Add mushrooms and spinach and saute till mushrooms are soft. Remove from heat. When chicken is cool enough to handle, dice chicken to yield a little over 1 cup. In a small bowl, toss chicken,  with 2 tablespoons of Hidden Valley Ranch mixture. Set aside.
Measure one cup Hidden Valley Ranch Mixture and spread evenly over pizza crust. Distribute chicken, mushrooms, and garlic over entire pizza surface. Add the cheeses.
Using a pizza peel, transfer the pizza to the stone that has preheated in the oven.
Cook for 20 min or until crust is golden brown and cheese is bubbly.
Lamb Chops With Spinach Rice Pilaf


Ingredients:
butter, extra virgin olive oil, spaghetti, white rice, chicken broth, salt, pepper, spinach, shallots, flour, Worcestershire sauce, pomegranate juice, lamb chops

Directions:
In a medium saucepan, melt 2 tablespoons butter with 1 tablespoon olive oil, in pan over medium heat.
Add spaghetti and toast until deeply golden, about 4 minutes.
Stir in rice, then stir in 2 1/2 cups chicken broth; season with salt and pepper.
Cover and bring to a boil; lower the heat and simmer for 15 minutes.
While rice is working, using a food processor, process the spinach in a paste.  STir into the rice and let stand for 2-3 minutes.
Preheat broiler.
In small skillet, heat remaining 2 tablespoons butter over mediume heat.  Add shallots, season with salt and pepper and cook until tender, 3-4 minutes.
Whisk in flour and cook for 1 minutes, then whisk in Worcestershire sauce, pomegranate juice and remaining 1/2 cup chicken broth.
Cook until thickened, about 5 minutes.
Coat lamb chopse with remaining 1 tablespoon olive oil and season with salt and pepper.
Broil, turning once, until browned and medium rare, about 5 minutes.
Serve with the gravy and rice pilaf.
Camarones Enchilados - Deviled Shrimp


Ingredients:
olive oil, onions, pimiento, orange bell pepper, green bell pepper, crushed red pepper flakes, salt, fresh ground black pepper, garlic cloves, dry white wine, bay leaves, ground oregano, parsley, fresh cilantro, diced tomatoes, medium shrimp, soy sauce, white rice

Directions:
Heat oil in large nonstick skillet over medium-high heat.
Add onion; sauté 2 minutes.
Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
Add white wine and cook another minute or so.
Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
Remove shrimp mixture from heat.
Pour over rice.
Grilled Korean-Style Beef Short Ribs
Category: world-cuisine
By Chef John

Go talk to your friendly neighborhood butcher, tell them you want some flanken-style beef short ribs, and give this great grill technique a try.

Ingredients:
1 large Asian pear, peeled, cored and sliced
⅓ cup sherry wine
⅓ cup soy sauce
¼ cup rice vinegar
⅛ cup brown sugar
3 cloves garlic, peeled
5 slices fresh ginger, peeled and thinly sliced
1 tablespoon hoisin sauce
1 tablespoon hot chile paste (such as sambal oelek)
1 teaspoon sesame oil
4 pounds beef short ribs, trimmed
1  chopped green onion for garnish

Directions:
Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes. Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours. Remove short ribs to a plate and blot dry with paper towel to remove excess marinade. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 10 hrs 20 mins
Yields: 4 servings

Calories: 1053.7
Fat: 85.3 g
Saturated fat: 35.7 g
Carbohydrates: 24.1 g
Sugars: 14 g
Dietary fiber: 3 g
Protein: 44.8 g
Cholesterol: 186.5 mg
Sodium: 1521.6 mg
Bailey's Irish and Marshmallow Cream Fudge


Ingredients:
butter, granulated sugar, heavy whipping cream, instant coffee granules, salt, chocolate pieces, marshmallow cream, vanilla extract

Directions:
Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside.
In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt.
Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C] on the thermometer. At this point, remove from heat.
Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended.
Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.
Greek Pulled Pork
Category: world-cuisine
By 6ela

A co-worker shared this recipe with me. This is another one of my favorite slow cooker comfort foods. I don't know how I survived without this recipe in my life. I am glad I don't have to, and neither do you! I like to serve this on a hoagie or roll with chips and dip. Cook on High for 4 hours or on Low for 8.

Ingredients:
1 (2 pound) pork tenderloin, fat trimmed
2 tablespoons Greek seasoning (such as Cavender's®), or more to taste
1 (16 ounce) jar sliced pepperoncini peppers (such as Mezzetta®)

Directions:
Place pork tenderloin into a slow cooker, sprinkle meat generously with Greek seasoning, and pour the jar of peperoncini peppers with their juice over the pork. Cook 4 hours on High. Shred the pork using 2 forks and allow to cook 10 to 15 more minutes.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 8 servings

Calories: 145.9
Fat: 4.6 g
Saturated fat: 1.6 g
Carbohydrates: 3.7 g
Dietary fiber: 0.9 g
Protein: 21 g
Cholesterol: 63.2 mg
Sodium: 1135.1 mg
Chocolate Ripple Cookie Squares


Ingredients:
sweetened condensed milk, butter, brown sugar, eggs, butter, vanilla, all-purpose flour, quick-cooking oats, pecans

Directions:
Preheat oven to 350 degrees.
Butter a 13" x 9" cake pan.
Heat together chocolate chips, sweetened condensed milk and 2 tbsp. butter over low heat, stirring constantly until melted and smooth.
Set aside.
Mix together brown sugar, eggs, melted butter and vanilla until smooth.
Stir in remaining ingredients.
Mix well.
Spread half in prepared pan.
Spread chocolate mixtures evenly over base.
Dot spoonfuls of remaining batter on top.
Spread lightly with knife to cover filling.
Bake for 30 to 35 minutes or until set.
Cool completely, then cut into square.
Weight Watchers Whole Roasted Cauliflower With Lemon and Capers


Ingredients:
heads cauliflower, olive oil, lemon, parsley, lemon juice, capers, salt

Directions:
Preheat oven to 475.
Line rimmed baking sheet or roasting pan with aluminum foil.
Trim stem of cauliflower base so it will sit flat (do not remove core or florets will break apart].
Place in prepared pan.
Brush 1 tablespoon of oil over cauliflower florets; roast 15 minutes.
Rotate pan in oven; roast until gold brown, 15 to 20 minutes more(leave in a few minutes longer if you prefer your vegetables extra tender].
Meanwhile, combine lemon zest, parsley, lemon juice, capers and remaining 1 tablespoon of oil in small bowl.
Set aside.
Transfer roasted cauliflower to serving plate; brush with lemon oil mixture all over cauliflower.
Sprinkle with salt and cut into eight pieces.
Turkish Red Lentil 'Bride' Soup
Category: soups-stews-and-chili
By Genevia Jensen

A wonderful and easy soup. Traditional Turkish soup. Garnish with lemon slices and fresh mint leaves.

Ingredients:
¼ cup butter
2  onions, finely chopped
1 teaspoon paprika
1 cup

½ cup fine bulgur
2 tablespoons tomato paste
8 cups vegetable stock
⅛ teaspoon cayenne pepper
1 tablespoon dried mint leaves
4 slices  lemon
½ teaspoon chopped fresh mint

Directions:
Melt the butter in a large saucepan over low heat. Cook the onions in the hot butter until they are golden brown, about 15 minutes. Stir the paprika, lentils, and bulgur into the onions and coat with the butter. Add the tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour. Crumble the dried mint leaves into the soup; stir the soup and remove from heat. Ladle into bowls and garnish with lemon slices and fresh mint to serve.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 442.1
Fat: 14 g
Saturated fat: 7.4 g
Carbohydrates: 64.2 g
Sugars: 12.9 g
Dietary fiber: 15.1 g
Protein: 18.7 g
Cholesterol: 30.5 mg
Sodium: 1080.1 mg
Whole Wheat Biscuits


Ingredients:
whole wheat flour, honey, baking powder, baking soda, salt, butter, buttermilk, egg

Directions:
"In a large bowl, whisk together all of the dry ingredients.  Using a pastry blender, cut in the butter until the dough is crumbly.  Pour in the buttermilk to make a ragged dough.  Empty bowl onto a hard surface and knead gently, just until combined.  Roll out dough to a thickness of about 3/4" and cut dough in rounds approximately 2" in diameter.  Line baking sheet with parchment paper.  Brush the tops of the biscuits with the beaten egg.  Bake in a preheated 400F oven for 12 minutes or until tops are golden brown."
Corn Chowder from Iowa


Ingredients:
pork sausage, scallions, potatoes, salt, pepper, marjoram, water, evaporated milk, whole corn, Velveeta cheese

Directions:
Brown sausage & onion. Drain grease.
Add potatoes, spices, and water. Bring to boil, then reduce heat and simmer 15-20 minutes
Add corn, cheese, and milk. Heat through.  Serves 6.
TIP:  I usually brown up large batches of sausage and freeze in one-pound portions.  Then, whenever I desire corn chowder, it's a quicker process -- I just throw in the browned frozen block of meat with the potatoes.
Braised Dark Meat Turkey over Egg Noodles


Ingredients:
onion, carrots, celery, tomato paste, chicken broth, cider vinegar, ale, garlic cloves, rosemary sprigs

Directions:
Generously salt and pepper the turkey.
Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown  evenly on all sides. Do this in batches if necessary.
When browned, remove the turkey from the pot. Reduce the heat to medium-high and add  onions, carrots, and celery and cook until tender. Add  tomato paste and cook, stirring, until it is mixed in well. Add all remaining ingredients, except olives and rosemary, and stir until everything is mixed well. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3-3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork(or throw in a crockpot at this point and cook on high for 3-3 1/2 hours-or low for 6-8 hours]. Remove rosemary sprigs and serve over hot egg noodles. Enjoy!
Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking.
Pilau Rice With Pistachios and and Pine Nuts


Ingredients:
salt, unsalted butter, pistachios, pine nuts, mace

Directions:
Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
Reduce heat to medium-low and cover.
Set timer for 18 minutes.
Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
After rice is cooked, set it aside with the lid on for 10 minutes.
Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
Pakistani Batter-Fried Potatoes
Category: appetizers-and-snacks
By DarkAngel

A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!

Ingredients:
1 quart vegetable oil for frying
1 ½ cups gram flour (chickpea flour)
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon whole cumin seeds
¼ teaspoon baking powder
½ cup lukewarm water, or as needed
4 large potatoes, peeled and thinly sliced lengthwise

Directions:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency. Dip potato slices in batter until well-coated. Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 304.6
Fat: 12.4 g
Saturated fat: 1.5 g
Carbohydrates: 42.8 g
Sugars: 3.3 g
Dietary fiber: 4.8 g
Protein: 7.3 g
Sodium: 317.9 mg
Tamale and Jalapeño Cornbread Dressing


Ingredients:
butter, onions, red bell peppers, fresh sage, dried sage, dried oregano, fresh cilantro, frozen corn kernels

Directions:
Melt butter in heavy large skillet over medium heat.
Add onions, bell peppers, all chiles, sage and oregano.
Sauté until vegetables are tender.
Transfer to a bowl with corn bread.
Mix in cilantro, corn chips, corn kernels, cream-style corn and heated chicken stock.
Add tamales at the end and do not break up.
Salt and pepper to taste.
If stuffing is too dry, add a little melted butter.
Place dressing in a buttered 9-inch-by-13-inchbaking pan.
Cover with foil and bake dressing in a preheated 325-degree oven for 45 minutes.
Remove foil and bake another 15 minutes, until brown.
Avocado Stuffed With Crabmeat Maison, or Cold Crab Salad


Ingredients:
red wine vinegar, creole mustard, lemon juice, capers, green onion, parsley, salt, white pepper, lump crabmeat, avocados, iceberg lettuce, tomatoes

Directions:
Crabmeat Maison:
Combine egg yolks, vinegar, mustard, and lemon juice in mixing bowl, and whisk together (until well combined]; whisk in oil slowly until emulsified (this might work better in food processor, but I did by hand].
Fold in capers, parsley, and onions, and season with salt and pepper. Chill for 2 to 4 hours.
Shortly before serving, gently fold in crabmeat, taking care not to break any of the lumps; set aside.
Stuffed Avocado Salad:
Slice the avocados lengthwise, and remove the pits.  Peel and set the 8 halves aside.
Create a bed of lettuce on 8 chilled plates.  Nest the avocado halves in the center of the lettuce covered plates.
Evenly divide the Crabmeat Maison into the cavities of the avocados, forming little mounds.
Add a wedge of the tomato to each plate, and drizzle with the Creole Mustard Vinaigrette.
Serve immediately.
Easy 100% Whole Wheat Bread
Category: bread
By Mme Rocha

This is a foolproof, beginner 100% whole wheat bread, easy to make with a stand mixer like a Kitchenaid®.

Ingredients:
1 ¾ cups warm water
2 tablespoons honey
¾ teaspoon active dry yeast
3 ½ cups whole wheat flour, or more as needed, divided
1 tablespoon olive oil
1 teaspoon sea salt

Directions:
Mix the warm water, honey, and yeast in a stand-mixer bowl until mixture becomes foamy, about 5 minutes. Add half the whole wheat flour, olive oil, and salt to the mixture. Mix with a spatula or wooden spoon until incorporated. Let sit for 1 to 2 minutes. Mix with a dough hook attachment on low speed, slowly adding the remaining whole wheat flour, increasing the speed to high. Mix on high until the batter is combined and not sticking to the sides of the bowl, about 7 minutes. Cover the bowl with a towel and let rest for 15 minutes. Meanwhile, prepare a 9x5-inch loaf pan with parchment paper. Flour a surface to work the dough. Place the dough onto the floured work surface and shape into a loaf. Use more flour if necessary. Place into the prepared loaf pan. Let shaped dough sit in a warm place until it has risen over the top of the pan, about 1 hour. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and let cool for 15 to 20 minutes before removing from the pan and transferring to a wire rack. Let cool an additional hour before slicing; otherwise it will feel doughy.

Prep time: 40 mins
Cook time: 35 mins
Total time: 3 hrs 50 mins
Yields: 1 loaf

Calories: 140
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 28.4 g
Sugars: 3 g
Dietary fiber: 4.3 g
Protein: 4.9 g
Sodium: 149.7 mg
Banana Pudding


Ingredients:
cream cheese, sweetened condensed milk, vanilla instant pudding mix, milk, vanilla extract, bananas

Directions:
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill for at least  3 hrs  then serve.
Bananas in Coconut Cream


Ingredients:
sweet unsalted butter, cinnamon, allspice, bananas, coconut cream

Directions:
Peel the bananas then cut into 1/2 inch rounds.
Melt the butter in a heavy sauce pan, add the spices & stir. Next add the bananas & stir to coat.
Pour in the coconut cream then simmer on low heat for 5-7 minutes. Serve warm.
Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish


Ingredients:
salmon fillets, cranberry juice cocktail, craisins, onion, brown sugar, orange zest, five-spice powder, soy sauce, honey, ground ginger

Directions:
Soak the cedar plank or shingle in water 3 to 4 hours.
Combine all relish ingredients in medium saucepan. Cook over medium heat until mixture boils, stirring occasionally. Reduce heat; simmer 8 to 10 minutes or until onion is tender and mixture thickens. Cool.
Meanwhile, combine soy sauce, orange juice, ground ginger and honey in shallow dish; add the salmon, skin side up. Cover and refrigerate for 30 minutes.
Heat the grill/broiler to medium-high for indirect heat. Place the soaked plank on or under the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Place the salmon skin side down on to the hot plank; place on or under the grill and grill for 20 to 30 minutes or until flesh is opaque and flakes easily with fork. Continually baste the salmon with the excess marinade as it cooks.
Or, for those who are going to use a barbecue, light the barbecue and allow it to heat up for about 5 minutes; then place the soaked plank on the grill for 3 to 4 minutes - or until the planks start to spit and crackle. Put the salmon skin side down on to the hot plank and close the lid on the barbecue. You must monitor the cooking as the plank will buckle, crack, smolder and even catch on fire! Baste with excess marinade and cook as before.
This style salmon can be served in several different ways. If the plank is smoldering, extinguish the smoldering parts of the plank. Using a large serving tray, place kale or rainbow chard leaves around the perimeter of the serving tray and place the plank in the middle of the tray with the leaves partially tucked under the edges of the plank. Serve with garlic roasted or steamed new potatoes, wild rice, steamed asparagus topped with bearnaise sauce and the cranberry relish of course!
Upside-Down Cake


Ingredients:
butter, brown sugar, pineapple slices, butter, white sugar, egg, vanilla, plain flour, baking powder, salt, milk

Directions:
turn oven to 180 degrees Celsius., melt 25g butter., stir in brown sugar., spread in a 20cm tin or dish linned with baking foil., arrange drained fruit in tin over brown sugar and butter mixture., Batter:, cream 50g of butter abd white sugar., add egg and vanilla, beat it in well., sift in flour, baking powder and salt., add milk., mix well., spread batter evenly over fruit., bake 30-40 minutes until toothpick comes out clean., stand 5 minutes then turn out.