xiaoxl/recipe_data huggingface dataset:
Ratatouille


Ingredients:
eggplant, cucumbers, olive oil, kosher salt, black pepper, cherry tomatoes, red onion, orange bell pepper, garlic cloves, chili peppers, fresh parsley leaves

Directions:
Cut stems from eggplant and cucumber, then slice both to about 1/4" thick. Cut larger eggplant pieces in quarters.
Place eggplants and cucumbers in a bowl, coating all surfaces with salt and set aside for 30 minutes.
Stir fry eggplants and cucumbers in 3 tablespoons of olive oil for around 5 minutes until slightly brown. Remove from pan and set aside.
Add the onions, chilies and bell pepper to the pan with the remaining olive oil. Stir fry for around 10 minutes. Clear an open spot in the pan and add garlic with a little salt and pepper. Heat for about a minute while stirring continuously; once the garlic starts to brown, stir in with the other ingredients in the pan.
Add the tomatoes, cover and cook for 5 minutes.
Add the reserved eggplants and cucumbers with parsley and cook, covered, for a further 20 minutes, stirring occasionally.
Cranberry Pecan Sandwich Bread (For Abm)


Ingredients:
water, butter, bread flour, whole wheat flour, brown sugar, salt, dried cranberries, pecans

Directions:
Add all ingredients (except cranberries and pecans] in order recommended for your bread machine.
Add the cranberries and pecans when your machine alerts you (avoids them getting too beat up in the initial mixing and kneading].
Bake on the "sweet bread" setting, medium crust darkness, 1.5 lb loaf.
Crock Pot Deli Chicken


Ingredients:
chicken, olive oil

Directions:
Clean chicken inside and out.
Spray with olive oil.
Sprinkle with seasoned salt.
Spray inside of crock pot with PAM.
Note: Don't put any water in the crock. Roll 3 or 4 wads of foil and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken in the crock on top of aluminum balls. The chicken's breast will be on the foil. Cook on high (won't come out the same on low] 4-6 hours. You have to use the foil to get the deli taste. This chicken tastes very close to the one you would buy precooked at the deli.
Sweet Potato Praline Swirl


Ingredients:
sweet potatoes, heavy whipping cream, eggs, brown sugar, vanilla extract, ground cinnamon, ground ginger, pecans, brown sugar, sweetened condensed milk, butter, vanilla extract

Directions:
Place sweet potatoes in a large saucepan and cover with water.
Bring to a boil.
Reduce heat; cover and cook for 10-15 minutes or until tender.
Drain potatoes and place in a large bowl; mash until smooth.
Beat in the cream, eggs, brown sugar, vanilla, cinnamon and ginger; fold in pecans.
Transfer to a greased 8-in. square baking dish.
Combine sauce ingredients; spoon over potato mixture.
Cut through with a knife to swirl the sauce.
Bake, uncovered, at 325° for 30-40 minutes or until a thermometer reads 160°.
Saucy Garlic Chicken


Ingredients:
garlic, olive oil, salt, fresh coarse ground black pepper, boneless skinless chicken breast halves, butter, flour, milk, parmesan cheese, nutmeg

Directions:
remove paper outer skin from garlic (don't peel or seperate cloves]. cut tops off of garlic bulbs, brush bulbs with 1T oil. wrap each bulb in heavy-duty foil. bake at 425 for 30-35 min or until softened. cool for 10-15 minute
meanwhile, place spinach in a greased 9x13 baking dish, sprinkle with 1/4t each salt and pepper. in a large skillet, brown chicken in remaining oil on both sides, place over spinach.
in a large saucepan, melt butter. stir in flour until smooth, gradually add milk. bring to a boil, cook and stir for 1-2 minutes or until thickened. stir in 2c cheese, nutmeg and remaining salt and pepper. transfer to a blender, squeeze softened garlic into blender. cover and process until smooth. pour mix over chicken.
cover and bake for 30-35 minutes or until a meat thermometer reads 160 and sauce is bubbly. uncover sprinkle with remaining cheese. bake 5 min longer. serve with/over pasta. garnish with chopped tomato and parsley if desired.
Caramelized Thanksgiving Onions


Ingredients:
boiling onions, butter, lemon juice, sugar, bouillon cubes

Directions:
1. Fill a large saucepan or stockpot with water and heat to a rolling boil.
2. Add unpeeled onions and blanch for 2 or 3 minutes.
3. Drain and allow onions to cool.
4. Re-fill the saucepan or stockpot with water sufficient to cover the onions. Add bouillon cubes and heat to boiling temperature.
5. Peel each onion by cutting the root end, not the tail end, and then squeezing the onion from its skin.
6. Add the peeled onions to the boiling liquid and cook until fork tender but not mushy.
7. Remove onions and drain.
8. In a large skillet, melt the butter and then add the lemon juice and sugar.
9. Stir.
10. Add onions and cook until caramelized, gently stirring or rolling them around in the pan frequently until browned.
Pizza Bubble Bread (Microwaveable!)


Ingredients:
"mozzarella cheese"

Directions:
Spray a glass pie pan (a 9x9 pan also works] with cooking spray.
Place a custard cup upside down in the center of pan (this is to make sure it cooks evenly]. Make sure to spray this with cooking spray also.
Separate the biscuits and cut each biscuit into 4-6 pieces per biscuit.
Toss dough with pizza sauce and seasoning. Pour around custard cup.
Sprinkle mozzarella and pepperoni over the top.
Microwave for 6 minutes. Watch closely as microwaves vary. Enjoy:]!
**Variation** Make it Mexican with picante sauce, taco cheese, cumin, and black olives.
**Of course, you could always make this in the oven too!
Cuban Style Pot Roast (Boliche)


Ingredients:
onion, green bell peppers, fresh ground black pepper, garlic cloves, dried oregano, fresh oregano, bay leaves, beef eye round, dry red wine, vinegar, chicken broth, tomato puree, garlic cloves, salt, ground cumin

Directions:
Place the onions and bell peppers in a bowl and add the black pepper, garlic, oregano and bay leaves. Let marinate for 30 minutes. Preheat the oven to 350 degrees F.
Heat the oil in a large oven-proof cooking pot like a Dutch oven. When the oil is hot, add the vegetable mixture from bowl and saute until soft. Add the roast and brown on all sides for 5 minutes, or so. Add the wine and vinegar and allow to reduce briefly. Add 2 cups of the broth and all the remaining ingredients. Bring to a boil, then place in the oven for 1 hour.
Check at intervals, adding the remaining 2 cups of chicken broth, if needed. Remove the meat from the oven and let sit for 30 minutes. Strain the sauce. To serve: slice the meat about 3/4-inch thick and serve with the sauce.
Chipotle Fish Cakes With Guacamole Salsa


Ingredients:
onion, red bell pepper, garlic cloves, water, salmon, cilantro, mayonnaise, salt, pepper

Directions:
Heat one tablespoon of oil in a large non-stick skillet over high heat. Cook onion and bell pepper, stirring until onion is transparent, about 3 minutes. Lower heat to medium, add garlic and water, stirring constantly so garlic does not brown, about 1 minute.
In the work bowl of a food processor, process bread into fine breadcrumbs. There should be about one cup.
In a medium mixing bowl, gently combine 3/4 cup of the bread crumbs with the salmon, sauteed vegetables, jalapeno, cilantro, mayonnaise and seasonings. *(if you do not have chipolte seasoning, substitute with 1 tablespoon chili powder plus 2 teaspoons smoky barbecue sauce] Adjust salt and pepper to taste. Refrigerate mixture for 30 minutes.
Form mixture into 2” fish cakes, there should be about 12 patties of the same size and thickness. Coat with reserved bread crumbs. Refrigerate 1 hour.
Preheat oven to 400 degrees. In a large nonstick skillet over medium heat, heat remaining oil. Brown fish cakes 2 to 3 minutes per side, remove to a baking pan. Bake in preheated oven for 10 minutes until set. Serve warm with Avocado Salsa.
Make Avocado Salsa:  In the work bowl of a food processor, pulse 1/4 onion, handfull of cilantro and 1/2 jalapeno pepper until finely chopped. Add 1 tablespoon mayonnaise, juice of half a lime juice, and 1 ripe chunked avocado. Pulse briefly until mixture is the consistency of chunky guacamole. Serve with any Tex-Mex recipe like Chipotle Fish Cakes.
Baked Mediterranean Tilapia


Ingredients:
other sweet onion, tomatoes, kalamata olives, fresh basil, dried basil, garlic cloves, olive oil, fresh ground black pepper

Directions:
Defrost tilapia and preheat oven to 375 degrees.
Peel and slice onions 1/4" thick, keeping the rings together. Transfer sliced onion with a pancake turner to a skillet. Saute onion in olive oil over medium heat, 2-3 minutes on each side, or until onions are translucent.
In a 13"x9"x2" roasting pan, arrange half of the onion slices to cover the bottom. Place fish on top of onions. Sprinkle olives, garlic, basil and pepper over the fish. Top with remaining onion slices and sliced tomatoes. Salt and pepper to taste.
Place pan with fish in center of oven, uncovered, and bake for 12-15 minutes, or until fish is opaque.
Spicy Peanut Noodles With Chicken


Ingredients:
canola oil, carrot, snow peas, boneless skinless chicken breasts, salt, black pepper, white pepper, paprika, garlic powder, onion powder, soy sauce, chili sauce, peanuts

Directions:
In a wok (or skillet] with oil, sear the carrots and snow peas separately and season with salt and black pepper; reserve.
Season chicken with salt, black pepper, white pepper, paprika, garlic powder, and onion powder; saute.
In a large pot with salted water, cook the pasta according to the instructions until done.
Meanwhile, combine the peanut butter, vinegar, soy sauce, and sriracha in a large bowl; taste and adjust to your liking.
Toss the pasta, vegetables, and chicken together in the peanut sauce. Serve with crushed peanuts as a garnish.
Pumpkin Gingerbread W. Caramel Sauce


Ingredients:
margarine, margarine, brown sugar, brown sugar, egg, molasses, molasses, all-purpose flour, baking soda, baking soda, ground cinnamon, ground cinnamon, ginger, ginger, ground cloves, ground cloves, salt, buttermilk, raisins

Directions:
1.  In a large bowl, with electric mixer, cream margarine and brown sugar until fluffy.  Beat in egg, pumpkin, and molasses until combined.
2.  In a separate bowl mix together flour, baking soda, spices and salt.  Add flour mixture to creamed mixture alternately with buttermilk until well combined.  Stir in raisins or nuts, if desired.
3.  Pour into greased 9-inch (23 cm] square baking pan; smooth top with knife.  Bake in 350 F (189 C] oven for 40 - 50 minutes or until toothpick inserted in center comes out clean.  Serve warm with caramel sauce.
Raw Hot Chocolate - Ultra Healthy Believe It or Not !!


Ingredients:
soya milk, sugar, nutmeg, ground cinnamon

Directions:
Grind Cacao beans, sugar and flavourings in a blender till they are as fine as you can get them.
Heat milk until just about to boil and then add to blender.
Blitz all the ingredients in the blender until it has a nice foamy head.
Pour into large mug, add flavourings to taste and serve.
Note: Make larger batches of the cacao and sugar and use as you need it makes the grinding easier, as does picking the blender up and giving it a shake.
Pork Chop Suey


Ingredients:
yellow onion, celery, fresh white mushrooms, butter, bean sprouts, molasses, soy sauce, Swanson chicken broth, white pepper, water, cornstarch

Directions:
If you have a pressure cooker, it does wonders in tenderizing the pork.
Cut pork into 1/2 inch cubes.
Slice celery thin on diagonal.
Slice onion into long slivers.
Slice mushrooms into small hunks.
Open cans of broth and bean sprouts.
Mix corn starch into water.
Heat oil in deep pan (pressure cooker or dutch oven], add butter and heat until it begins to bubble.
Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
Stir and add onion, celery, then mushrooms.
Sprinkle in white pepper.
Let cook over medium heat, stirring often, until celery and onion slivers are tender.
Add chicken broth, soy sauce and bean sprouts.
Now add the molassas, and stir.
Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
Cover pot and simmer for at least an hour.
If using pressure cooker, bring up to slow rocking pressure, and cook for 10 minutes.
Let cool on its own, then remove cover and let simmer slowly for about 20 minutes.
When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
Bring up heat just to the boil while stirring.
Lower heat and let "cook" for about 15 minutes.
Serve over long grain rice: 1 cup rice, 2 cups water, pinch of salt; bring to boil then cover and set on lowest heat setting for 25 minutes.
I've made this chop suey for the past 45 years (yes, I'm an"older gal":].
The chop suey freezes well.
Enjoy!
Oven BBQ Chicken Drumsticks
Category: meat-and-poultry
By Nichole S

A wonderful chicken recipe that can either be nice and gentle, or have a bit of a kick!

Ingredients:
6  chicken drumsticks
½ cup water
⅓ cup ketchup
⅓ cup white vinegar
¼ cup brown sugar
4 teaspoons butter
2 teaspoons salt
2 teaspoons Worcestershire sauce, or to taste
2 teaspoons dry mustard
2 teaspoons chili powder, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place drumsticks in a baking dish. Whisk water, ketchup, vinegar, brown sugar, butter, salt, Worcestershire sauce, mustard, and chili powder together in a bowl; pour mixture over drumsticks. Cover with aluminum foil. Bake in preheated oven until no longer pink at the bone and the juices run clear, about 1 hour, turning chicken about halfway through. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 servings

Calories: 443.3
Fat: 22.2 g
Saturated fat: 7.8 g
Carbohydrates: 20.7 g
Sugars: 18.3 g
Dietary fiber: 0.8 g
Protein: 39.4 g
Cholesterol: 142.3 mg
Sodium: 2071.9 mg
New Orleans French Toast


Ingredients:
milk, powdered sugar, salt, eggs, butter

Directions:
Beat all ingredients except butter and bread until smooth.
Heat 1 tablespoon of the butter in 10-inch skillet over medium heat until melted.
Dip several bread slices into egg mixture (stir egg mixture each time before dipping bread].
Cook about 2 minutes on each side or until golden brown.
Repeat with remaining bread slices, adding remaining butter as needed.
Sprinkle with powdered sugar and serve with maple syrup if desired.
Easy Cucumber Party Sandwiches
Category: appetizers-and-snacks
By Linnea Wittenburg Bennett

These easy, beautiful, yummy sandwiches are perfect for brunches, tea parties or spring and summer lunches. Can be prepared ahead of time and assembled just before serving. This is an easy appetizer to prepare the day before, except for the assembly. The cream cheese mixture is actually better after about 8 hours. Feel free to experiment with the dressing; we prefer the buttermilk dressing but ranch or Italian works great, too. Also, cocktail bread can be substituted for the hand-cut bread, which will save 10 to 15 minutes.

Ingredients:
1 (8 ounce) package whipped cream cheese with chives
½ cup sour cream
½ cup mayonnaise
1 (1 ounce) package ranch dressing mix (such as Hidden Valley Ranch®)
1 ½ teaspoons dried dill weed
1 (1 pound) loaf thinly sliced white bread
1  cucumber, thinly sliced
¼ cup snipped fresh dill leaves, or as needed

Directions:
Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth. Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

Prep time: 20 mins
Total time: 20 mins
Yields: 30 canapes

Calories: 204.9
Fat: 13.2 g
Saturated fat: 5.3 g
Carbohydrates: 18.1 g
Sugars: 2.2 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 19.3 mg
Sodium: 454.5 mg
Mock Rice Crackers


Ingredients:
margarine, light corn syrup, sugar, soy sauce, Tabasco sauce

Directions:
Spread cereal in a large baking pan., Heat together the margarine, salad oil, syrup, sugar, soy sauce and Tabasco., Pour mixture over cereal and stir gently., Pour prepared sesame seeds and seaweed over the cereal and stir again., Bake at 325 degrees for 1 hour, stirring cereal every 15 minutes., Add more prepared sesame seeds and seaweed if desired., Allow to cool., Store in airtight container.
Crunch's Lentil Salad
Category: salad
By CRUNCHM

This is a versatile, healthy salad that can easily be eaten as the main meal for lunch.

Ingredients:
2 ½ cups water
1 cup lentils
½ cup bulgur
salt to taste
1 teaspoon olive oil
1  onion, chopped
3 cloves garlic, minced, or more to taste
3  roma (plum) tomatoes, seeded and diced, or more to taste
1  red bell pepper, chopped
¼ cup balsamic vinegar, or to taste
2 tablespoons olive oil, or to taste

Directions:
Bring water and lentils to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until lentils are almost tender, about 15 minutes; add bulgur and salt. Cover saucepan and remove from heat; set aside until bulgur is tender and water is absorbed, about 20 minutes. Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir onion and garlic until until tender and fragrant, 5 to 10 minutes. Add tomatoes and red bell pepper; cook and stir until red bell pepper is tender, 5 to 10 minutes. Combine bulgur-lentil mixture and vegetable mixture in a bowl; add balsamic vinegar and 2 tablespoons olive oil and toss to coat.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 170.6
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 25.7 g
Sugars: 3.4 g
Dietary fiber: 9.8 g
Protein: 7.9 g
Sodium: 9.6 mg
Chocolate Fudge Bars


Ingredients:
coconut, flour, white sugar, butter, vanilla essence, egg, confectioners' sugar, butter

Directions:
Sift dry ingredients into bowl. Add melted butter, vanilla essence and egg.
Mix well.  Press mix over base of greased 28cm x 18cm tin.
Bake in moderate oven (180°C] for 20 minutes.
Icing:  In a small bowl sift confectioners sugar and cocoa.  Melt the butter and add to bowl.  Mix until smooth and glossy.
Cool the base in its tin and when cold ice with the chocolate icing mixture.
Cut into bars when set.
Grain-Free Butter Bread
Category: bread
By Chef John

After some trepidation, I finally decided to grant the roughly 1,000 food wishes for grain-free bread. And it exceeded my expectations! Without wheat flour and yeast, it won't be true bread. But if you're off carbs, and have been dreaming about a nice slice of buttered toast with your eggs, this is well worth a try. It tastes relatively neutral, with a very subtle egginess and faint almond flavor, and a texture reminiscent of an extra moist and spongy white bread.

Ingredients:
6  eggs
1 ½ cups finely ground almond flour
1 teaspoon fine salt
2 teaspoons baking powder
¼ cup melted butter
⅛ teaspoon cream of tartar

Directions:
Separate eggs. Crack each egg into your hand and let the whites run into a bowl. Place yolks in a second bowl. Preheat the oven to 375 degrees F (190 degrees C). Butter a loaf pan and line the bottom with parchment paper. Place almond flour in a food processor. Add salt, baking powder, and egg yolks. Pour in melted butter. Pulse, scraping down the sides once or twice, until mixture comes together. Sprinkle cream of tartar into the egg whites. Whisk until soft peaks form. Transfer about 1/3 of the mixture into the food processor. Pulse on and off, scraping mixture down with a spatula as needed, until well blended. Scrape mixture into the bowl with the egg whites. Fold together until well combined but still airy. Pour batter into the prepared loaf pan. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Run a thin knife along the edge bread and let rest for 10 minutes. Turn bread out onto a wire rack and cool to room temperature before slicing.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 1 loaf

Calories: 241.3
Fat: 21 g
Saturated fat: 5.7 g
Carbohydrates: 5.6 g
Sugars: 1.1 g
Dietary fiber: 2.5 g
Protein: 9.7 g
Cholesterol: 154.8 mg
Sodium: 506 mg
Our Gareth's Cherry and Coconut Crumble


Ingredients:
cherries in syrup, sugar, lemon, rind of, cornflour, water, butter, plain flour, butter, caster sugar

Directions:
Preheat the oven to 180C/350°F.
Pit the cherries if they're not already and put in a pan along with the syrup they came in, the sugar and lemon rind and bring to the boil.
Mix the cornflour with the water in a small cup and add to the cherries once boiling.  Stir constantly until the mixture thickens (1 minute or so].
Take of the heat and add the butter.  set aside.
To make the topping sieve the flour into a bowl, cut the butter into small cubes and rub into the flour until it resembles fine breadcrumbs (you could use a food processor].
Now add the sugar and coconut and mix well.
To assemble to crumble, pour the cherry mixture into an ovenproof dish and sprinkle the coconut mixture on top.
Bake for 30-40 minutes until golden brown and serve with lashings of custard or cream.
Grilled Mustard-Glazed Pork


Ingredients:
shallots, cider vinegar, coarse grain mustard, olive oil, brown sugar, soy sauce, pepper, fresh chives

Directions:
Trim fat from meat and place in a plastic bag in a shallow dish. For marinade, combine the apple juice, shallots, vinegar, mustard, oil, brown sugar, soy sauce, and pepper. Pour over meat; close bag. Marinate in refrigerator for 30 minutes, turning bag occasionally. Drain meat, reserving marinade.
In a charcoal grill with a cover, arrange medium-hot coals around a drip pan. Place meat on grill rack directly over coals. Grill, uncovered, for 8 minutes, turning once to brown both sides. Position meat over drip pan. Cover and grill for 15 to 20 minutes more or until meat is slightly pink in center and juices run clear.
Meanwhile, for sauce, pour reserved marinade into a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until reduced to 2.3 cup. Slice the meat across the grain. Serve with sauce. If desired, sprinkle with chives.
Rum Louis Cocktail


Ingredients:
light rum, dark rum, grapefruit juice, maraschino cherry

Directions:
"Pour all liquids into shaker over ice. Shake until well blended. Pour into hurricane or collins glass. Garnish with orange slice and cherries."
Snack Mix Makeover


Ingredients:
peanuts, butter, Worcestershire sauce, seasoning salt

Directions:
Toss cereal with popcorn, pretzels and peanuts in a large microwavable bowl., Mix butter, worcestershire sauce, and seasoned salt until well blended., Drizzle evenly over cereal mixture., Toss to coat., Microwave on high 2-3 minutes or until cereal is crisp., Stir after 2 minutes.
Tart and Tangy Potato Salad


Ingredients:
potatoes, red onions, hard-boiled eggs, fresh parsley leaves, light sour cream, olive oil, Dijon mustard

Directions:
Place the potatoes in a pot of cold salted water and bring to a boil, then continue cooking until just tender (about 11 minutes].
Drain the potatoes and combine with the onion, eggs, and parsley.
Whisk the remaining ingredients together and season lightly.
Pour the dressing over while the potatoes are still warm.
Allow to sit for at least 1 hour before serving.
Ma's Ultimate  Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, egg, vanilla extract, walnuts

Directions:
Preheat oven to 375 degrees F.
On waxed paper combine flour, baking soda & salt.
In large bowl, with a mixer at medium speed, beat butter and sugars until creamy.
Beat in egg and vanilla.
Reduce speed to low; beat in flour mixture until just blended.
Stir in chocolate chips and walnuts, if using.
Drop dough by heaping tablespoons, 2 inches apart on ungreased large cookie sheets.
Bake cookies 10 to 12 minutes or until golden around edges.
Transfer cookies to wire racks to cool.
Repeat with remaining dough.  Store cookies in tightly covered container at room temperature up to 1 week (they won't last that long].