xiaoxl/recipe_data huggingface dataset:
Orange Emeril


Ingredients:
honey, heavy cream, orange zest, pure vanilla extract

Directions:
Combine 2 cups orange juice, 2 cups ice, 1/4 cup plus 2 tablespoons honey, 1/3 cup cream, 1 tablespoon orange zest and 1/2 teaspoon vanilla in a blender and process on high speed until smooth and frothy, pour into pitcher.
REPEAT with the remaining ingredients; pour into tall glasses, garnish each with an orange slice, and serve immediately, enjoy.
Mystery Ingredient Wild Blueberry Pie
Category: desserts
By Monique

I came up with this tasty twist on a classic blueberry pie recipe when I was searching the spice cupboard for nutmeg. My family loved it so much that I made two more pies the next day! Serve with whipped cream or ice cream.

Ingredients:
1 recipe pastry for a double-crust 9-inch pie, divided
5 cups fresh blueberries (preferably wild)
½ cup white sugar
¼ cup all-purpose flour
½ teaspoon ground cinnamon, or more to taste
¼ teaspoon almond extract
¼ cup butter, cut into small pieces
1 tablespoon milk  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Press 1 pie crust pastry into the bottom and sides of a 9-inch pie pan. Stir blueberries, sugar, flour, and cinnamon together in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust. Dot the blueberry mixture with butter pieces. Top with second pie crust, crimping the two crusts together. Brush top crust with milk. Make a few incisions with a knife into the top crust to allow steam to escape during baking. Wrap the edges of the pie with aluminum foil to avoid burning. Bake in the preheated oven for 25 minutes. Remove foil, and continue baking until blueberry filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 1 9-inch pie

Calories: 394.3
Fat: 21.1 g
Saturated fat: 7.4 g
Carbohydrates: 49.3 g
Sugars: 21.7 g
Dietary fiber: 4 g
Protein: 4 g
Cholesterol: 15.4 mg
Sodium: 276.4 mg
Cracker Crumb Scalloped Oysters


Ingredients:
butter, Worcestershire sauce, salt, pepper

Directions:
Drain oysters, reserving 1/4 cup liquid.
Combine crumbs and butter.
Spread 1/3 of crumbs in a greased shallow 8-inch pan.
Cover with half of the oysters.
Sprinkle with pepper.
Using another third of crumbs, spread a second layer; cover with remaining oysters.
Sprinkle again with pepper.
Combine cream, oyster liquid, Worcestershire, and salt.
Pour over the oysters.
Top with the last of the crumbs.
Bake at 350 degrees about 40 minutes.
Egg ’n’ Grogg Pie from Four & Twenty Blackbirds


Ingredients:
cream cheese, granulated sugar, kosher salt, vanilla bean paste, nutmeg, ground allspice, ground cinnamon, ground cloves, eggs, heavy cream, dark rum, fresh lemon juice, granulated sugar, kosher salt, unsalted butter

Directions:
NOTE:
We use dark rum, but you can also use brandy or white or gold rum. Grate a little fresh nutmeg on top when the pie is cooled for an especially fragrant dessert.
Gingersnap Crust:
In the bowl of a food processor fitted with the blade attachment, grind the gingersnap cookies to fine crumbs. Add the sugar, salt and melted butter and pulse just to incorporate.
Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom, and then create a circle about 1 inch in to separate the crumb for the sides from the crumb for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom] of the pan. Press the remaining crumbs evenly over the bottom to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid, about 10 minutes. Preheat the oven to 350°F.
Bake on the center oven rack for 12 to 14 minutes, until fragrant and darkened slightly. . If the crust slumps or cracks while baking, gently push the crumbs back into place, while hot, with a clean, folded kitchen towel. While hot from the oven, moistureproof the crust by brushing the bottom lightly with the egg white wash, if desired. Bake for an additional minute to set the egg white wash. Cool completely on a wire rack.  Refrigerate the crust for 10 minutes prior to filling to set the crumbs in place to make filling easier.
Making the Pie:
Position a rack in the center of the oven and preheat the oven to 325°F. Place the prepared crumb shell on  rimmed baking sheet.
In the bowl of an electric mixer fitted with the paddle attachment, blend the softened cream cheese with the sugar, salt, vanilla paste, nutmeg, allspice, cinnamon, and cloves until well mixed. Beat in the eggs one at a time, followed by the heavy cream, rum, and lemon juice. Stir until well combined.
Carefully pour the filling into the pie shell; to avoid disturbing the crumb crust, slow the stream by pouring it over a rubber scraper and letting the filling dribble into the pan. Bake on the middle rack of the oven for 40 to 45 minutes, rotating 180 degrees when the edges start to set, about 25 minutes through baking. The pie is finished when the edges are set and the center is no longer liquid but still quite wobbly. Be careful not to overbake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven. Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool.
The pie will keep refrigerated for 2 days or at room temperature for 1 day.
Israeli Simmered Vegetables over Spiced Couscous


Ingredients:
cabbage, carrots, zucchini, onions, potatoes, chickpeas, vegetable broth, garlic powder, water, couscous, cinnamon, cumin

Directions:
Put cabbage wedges in a large soup pot., Put carrots, zucchini, onions, potatoes and chickpeas on top., Pour broth on top, and add garlic powder, salt and pepper., Bring to a boil., Reduce heat, cover, and simmer 30 minutes, or until vegetables are tender., When vegetables are almost ready, bring water to boil in a small saucepan., Stir in couscous, cinnamon and cumin., Cover and remove from heat., Let stand for 5 minutes., Fluff with a fork., Place a mound of couscous in the centre of each soup bowl., Arrange vegetables and chickpeas around couscous., Spoon broth on top., Sprinkle with salt and freshly ground black pepper.
Carrot, Apple and Cinnamon Loaf  (Light)


Ingredients:
eggs, granulated sugar, ground cinnamon, ground nutmeg, pure vanilla extract, low-fat plain yogurt, carrots, apple, raisins, all-purpose flour, whole wheat flour, baking powder, baking soda, brown sugar

Directions:
Preheat the oven to 350°F Lightly spray an 8 1/2-by 4 1/2-inch loaf pan with vegetable oil.
Mix the oil, eggs, granulated sugar, cinnamon, nutmeg, vanilla and yogurt in a large bowl or food processor until well combined. Stir in the carrot, apple and raisins.
Combine both flours with the baking powder and baking soda in a separate bowl, mixing well. Add to the egg mixture and stir just until combined. Pour the batter into the prepared loaf pan. Sprinkle with the brown sugar and bake in the center of the oven for 35 to 40 minutes, or until a tester inserted in the middle of the loaf comes out clean.
Cool in the pan for 15 minutes, then turn out onto a rack. Serve warm or at room temperature.
Flavorful Lemon Iced Tea


Ingredients:
black tea, boiling water, granulated sugar, distilled water, lemon juice

Directions:
In a large measuring cup, place tea bags and pour boiling water over; steep for 6 to 10 minutes.
Remove the sachets, squeezing out any liquid and discard them. Pour in a large pitcher and add sugar; stir until dissolved. Add cold distilled water and lemon juice, stir well. Cover and transfer to the fridge for 3 hours or until chilled. Yields 5 ½ cups.
Hummus, Hommos, Humus


Ingredients:
chickpeas, garlic cloves, salt, tahini, fresh lemon juice, olive oil, paprika

Directions:
Using a blender, blend the first six ingredients., Serve in a large flat bowl., Sprinkle paprika over the finished product and serve with bread., If needed, add more lemon and salt to increase a tartier tastes., For softer texture, add more oil.
Cheesy Pepperoni Potato Skins


Ingredients:
russet potatoes, parmesan cheese, fresh parsley, cayenne pepper, green onions, sour cream

Directions:
Preheat oven to 400 degrees and spray a baking sheet pan with nonstick cooking spray.  Place potato skins on the pan and sprinkle the insides with salt, pepper, and Parmesan cheese to your taste.
In a bowl, combine the cheese with the pepperoni, parsley, cayenne and green onion.  Stir thoroughly and divide among the potato skins, stuffing evenly.
Bake for 20-25 minutes until the cheese melts.  Slice each potato into thirds and arrange on a platter. Top each potato with a dab of sour cream.  Enjoy!
Birthday Cake Martini


Ingredients:
"vodka"

Directions:
Shake ingredients together over ice and strain into a martini glass.
Top with a squirt of whipped cream from an aerosol can. You may want to squirt it onto a spoon and then scoot it off the spoon and scoot it onto the top of the drink.
Variation: Add ice to a rocks glass and strain drink over ice. Add whipped cream.
Perfect White Bread
Category: bread
By Donna

A perfectly simple and perfectly good white bread.

Ingredients:
2 cups milk, scalded
2 tablespoons white sugar
2 teaspoons salt
1 tablespoon shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
6 cups bread flour

Directions:
In a small saucepan, heat milk until it bubbles. Remove from heat and add the sugar, salt and shortening. Cool to lukewarm. While milk mixture is cooling, dissolve yeast in warm water and let stand until creamy. Combine cooled milk mixture with yeast and water in a large mixing bowl. Stir in 2 cups of the flour, then add the remaining flour, 1/2 cup at a time, to make a moderately stiff dough. Knead on a lightly floured surface for 8 to 10 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl and turn to coat the dough. Cover the bowl with a damp towel and let rise in a warm place until the dough has doubled in volume (about 1 1/4 hours). Lightly grease two 9x5 inch loaf pans. Punch down  the dough and turn it out onto a lightly floured surface. Shape into 2 balls, cover and let rest 10 minutes. Shape dough into 2 loaves and place in pans; let rise until doubled (about 1 hour). Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 35 minutes or until the top is golden and the loaf sounds hollow when tapped on the bottom.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs
Yields: 2 - 9x5 inch loaves

Calories: 15.8
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 1.7 g
Sugars: 1.6 g
Protein: 0.6 g
Cholesterol: 1.3 mg
Sodium: 161.8 mg
Rich Chocolate Soda


Ingredients:
ginger ale, vanilla ice cream

Directions:
Place 3 tablespoons chocolate syrup in each of two glasses., Fill the tall glass about half full with the ginger ale or sprite., Add 1 cup of the ice cream to each glass., Fill glass to top with the rest of the ginger ale or sprite., Stir until well blended.
Seafood Pasta Salad With Creamy Strawberry Dressing


Ingredients:
small shell pasta, baby shrimp, red onion, celery, smoked gouda cheese, walnuts, dried tarragon, strawberries, strawberry, plain yogurt, sugar

Directions:
Cook seashell pasta according to package directions and let stand in sink to cool and allow excess water to drain.  Place cooled, drained pasta in a large salad bowl.
Add the shrimp, crab, onion, celery, cheese, walnuts, tarragon and salt and pepper to the pasta.  With a large spoon, gently mix the salad ingredients until well blended.
With a potato masher. mash about 8 medium-size strawberries until you have 2/3 cup of mashed strawberries.  (You can also puree them in a food processor if you want a thinner dressing.]  Add yogurt and mix well.  Then add 1-2 teaspoons or more (if desired] of sugar to reach desired sweetness.  Stir well.
Add the creamy strawberry dressing to the salad mixture, and blend thoroughly with a large spoon.  Chill until ready to serve.
For added color, garnish the top of the salad with any remaining strawberry halves.
Pepperoni Pizza Dip


Ingredients:
cream cheese, sour cream, dried oregano, garlic powder, cayenne pepper, green pepper, green onion, mozzarella cheese

Directions:
Combine first 5 ingredients., Spread into a 9 inch pie plate or oven safe serving platter., Cover with pizza sauce., Top with green pepper, pepperoni, and onions., Bake in 350 degree oven for 10 minutes., Sprinkle with cheese., Bake 5-8 minutes longer or until cheese is melted., Serve with bread rounds or bread sticks.
Bacon and Panko Topped Shredded Hash Brown Casserole #SP5


Ingredients:
cream cheese, bacon

Directions:
Preheat oven at 350 degrees.
Combine first 3 ingredients in a bowl and mix until thoroughly combined.
Spray a 8X10 baking dish with nonstick cooking spray.
Spoon mixture into baking dish.
Sprinkle panko bread crumbs over mixture.
Cook bacon until crisp. Cut into small diced pieces and sprinkle on top of bread crumbs.
Bake for 40 minutes uncovered.
Beef Stroganoff II
Category: pasta-and-noodles
By sal

Beef Stroganoff is typically a rich dish, yet it's quite simple to make. This recipe uses nonfat sour cream to help cut down on the fat content.

Ingredients:
1 pound sirloin steak, cut into bite size strips
1  onion, chopped
1 ½ tablespoons all-purpose flour
¾ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon ground black pepper
1 (10.75 ounce) can  condensed cream of mushroom soup
1 ¼ cups fat free sour cream
1 (8 ounce) package egg noodles

Directions:
Brown the beef strips in a large skillet over medium high heat and drain excess fat. Add the onion and saute for 5 minutes, or until tender. Stir in the flour, salt, paprika and ground black pepper. Add the soup, reduce heat to medium low and let simmer for 15 minutes. Then add the sour cream, stirring well. Prepare egg noodles according to package directions. Serve beef mixture over the egg noodles.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 606
Fat: 24.5 g
Saturated fat: 8.5 g
Carbohydrates: 58.6 g
Sugars: 8.2 g
Dietary fiber: 2.3 g
Protein: 35.2 g
Cholesterol: 129.9 mg
Sodium: 1062.6 mg
Creamy Corn


Ingredients:
half-and-half, vegetable bouillon cubes, chicken bouillon cubes, white pepper, sugar, onions, fresh corn, frozen corn, butter, flour, cilantro, parsley

Directions:
Blend together half and half, bouillon cube, pepper, sugar, and minced onion in saucepan. Bring to a boil.
Add corn to boiling liquid. Return to boil, reduce heat and simmer 5 minutes or until corn is done.
Melt butter in separate small saucepan. Add flour and cook, stirring constantly, until paste is formed.
Add flour mixture to corn mixture and stir with wooden spoon to mix well. Bring to boil stirring constantly until thickened.
Remove from heat.
Sprinkle with chopped cilantro or parsley.  Serve.
Instant Pot® Cuban-Style Black Beans
Category: side-dish
By lutzflcat

Black beans are a staple in Cuban cooking, typically served with either yellow or white rice. Give them a good squeeze of fresh lime juice, garnish with some chopped cilantro (we also add some chopped onion and a drizzle of olive oil), and you're in for a treat. These beans freeze well and reheat beautifully in the microwave.

Ingredients:
3 slices bacon, chopped
½ cup chopped onion
3 tablespoons minced jalapeno pepper
1 tablespoon minced garlic
3 cups water
3 cups chicken broth
1 pound dried black beans
¼ cup red wine vinegar
1 (1.41 ounce) package sazon seasoning (such as Goya®)  (Optional)
1 teaspoon cumin
1 teaspoon oregano
1  bay leaf
salt and ground black pepper to taste
2  limes, cut into wedges, or to taste
¼ cup chopped cilantro, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add chopped bacon and cook until browned, 5 to 8 minutes. Add onion and jalapeno and cook until tender, about 5 minutes more. Add garlic and saute another 30 seconds. Add water, chicken broth, dried beans, vinegar, sazon, cumin, oregano, bay leaf, salt, and pepper to the pot and stir. Close and lock the lid, select Manual function, and set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Unlock and remove the lid. Stir beans and remove bay leaf. Season with salt and pepper to taste. Serve beans with a wedge of fresh lime and garnish with cilantro.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 233.9
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 39.9 g
Sugars: 2.5 g
Dietary fiber: 9.5 g
Protein: 14.4 g
Cholesterol: 6 mg
Sodium: 1291.3 mg
French Silk Chocolate Pie
Category: desserts
By Pillsbury

Replacing the raw eggs in this recipe with pasteurized eggs or fat-free egg product eliminates food safety concerns and allows you to enjoy this Bake-Off® Contest favorite.

Ingredients:
1  Pillsbury® refrigerated pie crust, softened as directed on box
3 (1 ounce) squares Hershey®'s unsweetened chocolate, cut into pieces
1 cup LAND O LAKES® butter, softened (do not use margarine)
1 cup sugar
½ teaspoon vanilla
4  large eggs pasteurized eggs or equivalent fat-free cholesterol-free egg product
½ cup sweetened whipped cream
½ tablespoon Chocolate curls

Directions:
Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.

Prep time: 50 mins
Total time: 2 hrs 50 mins
Yields: 10 servings

Calories: 428.2
Fat: 30.9 g
Saturated fat: 17.7 g
Carbohydrates: 33.5 g
Sugars: 21.5 g
Protein: 4.8 g
Cholesterol: 130.3 mg
Sodium: 306 mg
Philadelphia Blueberry Crown Cheesecake


Ingredients:
sugar, sugar, butter, Philadelphia Cream Cheese, flour, vanilla, lemon, zest of, sour cream, eggs, fresh blueberries

Directions:
Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees is using a dark nonstick 9-inch springform pan].
Mix crumbs, 3 tablespoons of the sugar and butter until well blended.  Press firmly onto bottom of pan.
Beat cream cheese, remaining 1 cup sugar, flour, vanilla and lemon peel with electric mixer on medium speed until well blended.
Add sour cream; mix well.  Add eggs, 1 at a time, beating on low speed after each addition until just blended.
Pour over crust; top with 2 cups of the blueberries.
Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate at least 4 hours before serving.  Store leftover cheesecake in refrigerator.
Chicken Noodle Soup II


Ingredients:
chicken pieces, rosemary, hot water, pepper, celery, salt, carrot, dried basil

Directions:
In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt.
Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones.
Discard bones and skin.
Dice meat and return to caserole.
Add 2 cups hot water and noodles.
Cover.
Microwave at High 8-10 minutes, or until water boils.
Then, Microwave at High 7-10 minutes, or until noodles are tender.
Amazing Rib Eye Steaks With Marsala Sauce


Ingredients:
olive oil, butter, garlic cloves, flour, marsala wine, beef broth, dried rosemary

Directions:
Heat olive oil in skillet over high heat.
Salt and pepper steaks to taste.
Place steaks in hot skillet and immediately turn down heat to medium high.
Cook steaks for 4 minutes on each side or to your taste.
Remove steaks to a platter and cover with foil to keep warm.
Remove skillet from heat and add butter and garlic.
Return to heat and add mushrooms and saute until done.
Add flour and cook for about a minute,decrease heat to medium low, then add wine and broth.
Bring to a boil, stirring constantly until thick.
Remove pan from heat and add rosemary.
Spiced Preserved Lemons


Ingredients:
lemons, kosher salt, cinnamon stick, cloves, bay leaf

Directions:
Wash and scrub 4 of the lemons thoroughly. Cut them lengthwise into quarters from the tip to within 1/2 inch of the stem end, so the quarters stay together at one end. (If you don’t have a widemouthed jar, go ahead and separate the quarters.] Juice the remaining 2 lemons.
Put the cut-up lemons in a large bowl with the salt and toss to coat, packing the salt into the cut edges of the lemon. Re-form them into lemon shape, and pack them tightly into the sterilized jar with any extra salt and the cinnamon, cloves, and bay leaf. Pour in the lemon juice and cover the jar. Store in a cool place for 1 week, tipping the jar once a day to mix in the salt. After a week, put the jar in the refrigerator and keep for 3 more weeks before using. Rinse preserved lemons before using to remove excess salt.
Make Ahead Tips.
The lemons will keep in the fridge for up to 6 months.
Serving suggestions.
Add chopped preserved lemons to braised meats or when making gravy or sauce.Mix finely diced rind into mayonnaise with a little crushed fresh garlic and chopped mint; use as a dip for crudités or serve with fried fish in place of tartar sauce.Stir chopped preserved lemons into guacamole, salsa, relish, chutney, or even tuna salad Mince the rind and toss with sautéed shrimp or scallops.Mince the rind, mix into softened butter, and use in sandwiches or on grilled fish, steak, veggies, or lobster.Use slices as a garnish for grilled chicken or fish.
Egg and Potato Salad With Tarragon and Walnuts on Romaine (Cos)


Ingredients:
new potato, mayonnaise, plain yogurt, Dijon mustard, leeks, green onions, fresh tarragon, tarragon vinegar, sea salt, white pepper, cos lettuce, arugula leaves, walnuts

Directions:
In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 minutes. Drain potatoes, let cool to room temperature.
In a large saucepan, gently place eggs and fill with water to 1-inch above the eggs. Bring to a boil, then remove from heat and cover tightly for 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes to cool. Peel eggs and coarsely chop.
Combine eggs and remaining salad ingredients in a large bowl with a wooden spoon, until well combined. Chill, covered tightly, until serving.
To serve, rinse lettuce of choice and spin dry or dry between paper towels. Arrange one leaf of romaine (Cos] on each salad plate (or divide arugula among the plates], then top with a scoop of the egg and potato salad. Sprinkle some chopped walnuts on top.