xiaoxl/recipe_data huggingface dataset:
Flamenco Delight


Ingredients:
milk, chocolate chips, cinnamon stick, sugar, ground cinnamon

Directions:
Place 1 cup milk, cinnamon stick & chocolate in a saucepan over low heat, stir occasionally until chocolate has melted and then gradually add the remaining milk, stirring until well mixed.
Meanwhile combine sugar, cinnamon & orange rind & set aside.
When milk has almost reached a boil, remove it from the heat & discard cinnamon stick, stir in orange essence and whip with a beater until fluffy.
Serve hot chocolate in mugs and sprinkle with cinnamon mixture.
Ww Garden Vegetable Soup


Ingredients:
onion, carrot, celery, garlic cloves, fat free chicken broth, diced tomatoes with jalapenos, tomato paste, dried basil, dried oregano, salt

Directions:
Spray a medium saucepan with non-stick cooking spray.
Add onion, carrots, celery, and garlic and saute for 5 minutes.
Add chicken broth, bring to a boil. Reduce heat and simmer covered for 10 minutes.
Add remaining ingredients and simmer for 10 more minutes.
Italian Creme Cake


Ingredients:
granulated sugar, vegetable shortening, margarine, eggs, all-purpose flour, baking soda, salt, buttermilk, vanilla, sweetened flaked coconut, pecans, cream cheese, margarine, vanilla, confectioners' sugar

Directions:
Make cake layers:
Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Into another bowl sift together flour, baking soda, and salt.
Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
Beat in vanilla, coconut, and chopped pecans.
Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
Make frosting:
In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
Gradually beat in confectioners' sugar, beating until creamy.
Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
Spread remaining frosting on top and side of cake.
Banana in Coconut Milk


Ingredients:
bananas, coconut milk, sugar, salt, mint leaf

Directions:
Heat coconut milk until boiled., Add banana, sugar and salt and cook for 5 minutes., Add mint leaf and turn off the heat.
German Pancakes II
Category: breakfast-and-brunch
By BRENNASPITZ

A childhood favorite of mine. We eat it every Sunday morning. Golden pan style egg dish, with lots of big bubbles while baking. Serve with maple syrup.

Ingredients:
¼ cup butter
1 cup all-purpose flour
1 cup milk
6  eggs, lightly beaten
⅛ teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 235.5
Fat: 13.6 g
Saturated fat: 7 g
Carbohydrates: 18.2 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 9.9 g
Cholesterol: 209.6 mg
Sodium: 190 mg
Penne With Sun-Dried Tomato Pesto and Chicken


Ingredients:
penne pasta, sun-dried tomatoes packed in oil, garlic cloves, fresh basil leaf, parmesan cheese

Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite (al dente], stirring occasionally, about 8 minutes.
Meanwhile chop cooked chicken.
Drain pasta, reserving 1 cup of the cooking liquid.
Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are very finely chopped.
Transfer the tomato mixture to a large bowl and stir in the Parmesan and the chicken.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
Season the pasta to taste, with salt and pepper and serve.
Copycat Costco(R) Deli Mac and Cheese


Ingredients:
cavatappi pasta, butter, butter, heavy cream, pepper, pecorino romano cheese, parmesan cheese

Directions:
Cook cavatappi pasta according to package directions so it is al dente, drain, add 1 Tbsp of butter while still hot, and mix through; set aside to cool mostly.
In a large sauce pan, melt butter into cream over low heat. Add garlic salt and pepper to taste.
Stir in the pecorino romano and parmesan cheese over medium heat until melted; this will thicken the sauce. Remove from heat and allow to cool mostly.
Once both noodles and sauce are just slightly warm, stir the sauce into the noodles.  Add 3 cups of cheddar cheese and mix.
Smooth into a 13x9x2 baking dish.  Sprinkle top with the remaining cup of cheddar cheese. Bake at 350 degrees F for 30 minutes or until top starts to brown slightly.
Greek Lamb Stew
Category: soups-stews-and-chili
By nickysmama

This is a wonderful and easy stovetop preparation that is a hearty meal for the whole family.  I often serve it over rice or orzo, with a nice tomato and cucumber salad and good bread. A simple, fresh, and delicious taste of the Greek Isles!

Ingredients:
2 tablespoons olive oil
1 pound lamb shoulder blade chops
salt and pepper to taste
1 large onion, chopped
3 cloves garlic, minced
½ cup dry red wine
2 cups chopped tomatoes
1 (15 ounce) can tomato sauce
1 cup lamb stock
½  lemon, zested and juiced
½ teaspoon dried oregano
½ teaspoon ground cinnamon
1  bay leaf
1 pound fresh green beans, trimmed
¼ cup chopped fresh parsley

Directions:
Heat the olive oil in a large, heavy bottomed pot over medium-high heat.  Season the lamb with salt and pepper, add to the pot, and cook until deeply browned, about 5 minutes on each side.  Stir in the onions and garlic, and cook until lightly browned, about 2 minutes. Pour the wine into the pot, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.  Stir in the tomatoes, tomato sauce, lamb stock, lemon zest and juice, oregano, cinnamon, and bay leaf.  Bring back to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lamb is very tender, about 1 1/2 hours.  Stir in the green beans and cook until they are tender, about 20 additional minutes. Remove the bay leaf and any bones from the stew.  Garnish stew with chopped fresh parsley.

Prep time: 15 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 365.3
Fat: 20.3 g
Saturated fat: 6.4 g
Carbohydrates: 24.4 g
Sugars: 10 g
Dietary fiber: 8.1 g
Protein: 20 g
Cholesterol: 60.6 mg
Sodium: 606.5 mg
Low Sugar Peanut Butter Cake


Ingredients:
all-purpose flour, Splenda sugar substitute, baking powder, baking soda, salt, light butter, eggs, skim milk, vanilla, sugar-free instant chocolate pudding mix, skim milk

Directions:
Preheat oven to 350°F.
Spray 13x9-inch cake pan with non-stick cooking spray.
Sift together dry ingredients onto a large sheet of tin foil.
In a large bowl, add peanut butter, eggs, milk , and vanilla  Mix on medium speed until blended.
Gradually add flour mixture to the peanut butter mixture and mix at medium speed until both mixtures are thoroughly combined, about 2 to 3 minutes.
Add chocolate chips and mix by hand.
Pour into pan.
Bake 35 to 40 minutes or until toothpick inserted in the middle comes out clean.
Set on wire rack to cool.
Using the handle of a large wooden spoon, poke 25-30 "pudding holes" into cake.
While cake continues to cool, start on topping.
For topping, heat 2 cups skim milk over medium heat until just hot, about 10 minutes-DO NOT ALLOW TO BOIL.
Add pudding mix to milk and stir constantly with a wire whisk until pudding begins to boil.
Remove from heat and let sit for 5 minutes, stirring twice.
Very slowly and gradually pour pudding over the cake making sure that pudding sinks into the "pudding holes.".
To prevent "skin" from forming on top of the pudding, immediately put plastic wrap over cake, placing it directly on the pudding (it will peel off fine without disturbing the pudding later].
Chill one hour before serving.
*Note-For thicker topping, use two 1.3 oz boxes of pudding and 4 cups of skim milk.  Follow same instructions for preparing topping above.
Guy's Veggie Soup (Not Vegetarian)


Ingredients:
olive oil, chicken broth, chopped tomatoes, sweet onion, celery, fresh mushrooms, okra, bacon, serrano chili, chili powder, black pepper, garlic powder, salt

Directions:
In large soup pot or dutch oven, sauté the onion, celery and bacon in olive oil until veggies are tender.
Add 1 can chicken broth, okra, corn, seranno slices (important: use 4- 8 slices, depending on your taste for hot things], chili powder, black pepper and garlic powder to taste.
Bring to a boil, lower heat to a simmer and simmer covered until okra is tender, about 20- 25 minutes.
Add 1 can chicken broth and 2 cans tomatoes.
Continue simmering on low for an additional 20 minutes.
Add fresh mushrooms.
Taste to adjust seasonings and add additional chicken broth to soup to fit your personal taste for consistency.
Here is where you might add salt if needed.
Simmer 10 minutes more.
Serve and enjoy!
Especially good with a warm loaf of fresh sourdough and butter.
Black Beans and Rice


Ingredients:
onion, green onion, garlic cloves, long grain rice, vegetable broth, black beans, cilantro

Directions:
Spray saucepan with cooking spray. Heat over medium until hot.
Saute onions and garlic until tender; about 5 minutes.
Add rice; cook over medium heat until rice is lightly browned, 2-3 minutes, stirring frequently.
Add broth to saucepan and heat to boiling; reduce heat and simmer, covered, until rice is tender, 20-25 minutes, adding beans during the last 5 minutes.
Stir in cilantro, season to taste with salt and pepper.
easy mocha


Ingredients:
cocoa powder, sugar, milk

Directions:
place all ingredients in blender until smooth and creamy.
pour in cup and place whipped topping on top (optional].
Sweet and Spicy Air Fried Sweet Potatoes
Category: uncategorized
By Fancy Pants

These sweet potatoes are coated in a spice mixture that is both sweet and spicy and then roasted in an air fryer until brown and crispy.

Ingredients:
1 large sweet potato, cut into 1/2-inch pieces
1 tablespoon olive oil
1 tablespoon packed light brown sugar
¼ teaspoon sea salt
¼ teaspoon chili powder
¼ teaspoon ground paprika
¼ teaspoon cayenne pepper
⅛ teaspoon onion powder
ground black pepper to taste

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place sweet potato in a large bowl. Drizzle with olive oil, then add brown sugar, salt, chili powder, paprika, cayenne pepper, onion powder, and pepper. Stir until potatoes are evenly coated and spread out onto the air fryer rack. Cook on the upper rack of the preheated air fryer until browned and crispy, 15 to 20 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 189.1
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 35.3 g
Sugars: 10.8 g
Dietary fiber: 4.7 g
Protein: 2.5 g
Sodium: 233.6 mg
Aash-E Gojeh Farangi Tomato Soup


Ingredients:
onions, olive oil, turmeric, tomato paste, salt, pepper, rice, hamburger, egg, marjoram, scallions, parsley, mint

Directions:
Peel an slice 2 onions; fry in oil until golden.
Add turmeric, tomato paste, salt and pepper.
Add beef stock; add split peas; cook 10 minutes
Wash rice; add to soup; cook for 10 minutes.
Peel and grate remaining 2 onions.
Add to meat with egg; shape into small balls; add to soup.
Wash herbs; mince fine; add to soup; cook 10 minutes.
Fry mint in oil; chop finely; if fresh add to top of soup like garnish.
Sara's Perfect Margarita


Ingredients:
lime juice, lemon juice, sugar, salt

Directions:
Place lime juice, lemon juice, and sugar in the blender. Blend for 2 minutes, to dissolve all the sugar.
Add tequila, and fill jug with ice cubes. Blend until ice is crushed.
Dip the rim of a glass in the jug, then dip it in salt. Fill the glass with your drink, and enjoy! :].
I keep the jug in the freezer, and give it a quick whizz on the blender each time before I pour a new glass.
Homemade Supreme Tacos


Ingredients:
ground beef, tomatoes, romaine lettuce, mild cheddar cheese, chili powder, cumin, kosher salt, black pepper, paprika, garlic powder, onion powder, oregano, red pepper flakes, tortilla

Directions:
PREP: Combine chile powder, cumin, kosher salt, black pepper, paprika, garlic powder, onion powder, oregano, and red pepper flakes in a small bowl.  Mix together with a fork (works best for me].
Heat a medium-large size skillet on medium heat.
Once skillet is hot, cook ground meat until just brown, chopping up while cooking.
Once meat is brown, drain all grease from the skillet and place back on stovetop reducing the heat to medium-low.
Add seasoning mixture and 1 cup of water, stirring into meat well. Continue cooking and stirring on medium-low heat for 2-3 minutes.
Reduce heat to low and let the meat simmer for 10-15 minutes, stir occasionally.
Meat is done and can be served immediately.  Place small amount on a tortilla, top with you cheddar cheese, lettuce, tomatoes and ENJOY!
Pan De Limon - Mexican Lemon Pudding


Ingredients:
sweetened condensed milk, evaporated milk, fresh lemon juice, lemon, zest of

Directions:
Mix sweetened condensed milk and evaporated milk with a fork/whisk/mixer bowl. Add lemon zest, then lemon juice, one spoonful at a time. Mix well, mixture will thicken into a pudding consistency.
In a loaf pan (or square Tupperware container], alternate layers of cookies and filling, starting with cookies. Put plenty of filling between cookies.
Cover and refrigerate at least 12 hours.
Peach Cobbler Muffins
Category: bread
By Karis

Made with fresh peaches, these are the best!

Ingredients:
2 cups white sugar
1 ¼ cups vegetable oil
3  eggs, lightly beaten
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups peeled, pitted, and chopped peaches
⅔ cup brown sugar
⅔ cup all-purpose flour
¼ cup butter, softened
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 muffin cups or line with paper liners. Beat white sugar, vegetable oil, and eggs together in a bowl using an electric mixer on medium until creamy. Mix 3 cups flour, 1 teaspoon cinnamon, baking soda, and salt together in a large bowl. Gradually beat flour mixture into egg mixture until batter is just combined; fold in peaches. Spoon batter into prepared muffin cups. Mix brown sugar, 2/3 cups flour, butter, and 1 teaspoon cinnamon together in a bowl until crumbly; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 16 muffins

Calories: 418.1
Fat: 21.1 g
Saturated fat: 4.8 g
Carbohydrates: 54.1 g
Sugars: 32 g
Dietary fiber: 0.9 g
Protein: 4.2 g
Cholesterol: 42.5 mg
Sodium: 260.5 mg
Quick Sauteed Skirt Steak


Ingredients:
Worcestershire sauce, canola oil, salt

Directions:
Brush the steak with the Worcestershire, and marinate in a pyrex dish for about 15 minutes.
You can leave on the counter or refrigerate.
Lightly pat the steaks dry with paper towels, and season well with the salt.
Heat half of the oil in a nonstick or heavy skillet, over medium-high heat until hot.
Saute half the steaks (or less so as not to crowd], about 3 minutes on each side (for medium-rare].
Cook in batches, with additional oil, until all the steaks are done.
Transfer to platter, loosely cover with foil, and let stand about 5 minutes before serving.
Low-Fat Blueberry Tortilla Pizza (4 Points)


Ingredients:
ricotta cheese, confectioners' sugar, fresh blueberries, strawberry, flour tortillas, butter

Directions:
Preheat broiler. In a small bowl, combine ricotta cheese and confectioner's sugar; set aside.
In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly.
Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
Note: To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Apple Walnut Rice Stuffing (Vegan)


Ingredients:
wild rice, celery heart, olive oil, walnuts, mcintosh apples, port wine, dried parsley

Directions:
Boil 2 cups of water in a large saucepan with a few shakes of table salt, and put the rice in it. Stir in the oil and cover, let cook on medium heat for 15-20 minutes or until an "al dente" texture.
While the rice is cooking, turn on another burner and sautee the chopped onion in 2 TB oil of your choice until somewhat translucent, about 15-20 minutes.
Turn the burners off to but leave the saucepan on with the rice and water. Fluff up with a wodden spoon or fork to evenly distribute the oil and you'll need the extra water too.
In a small bowl, combine the port and parsley.
Pour the sauteed onion, chopped celery, chopped apple, walnut bits, into the rice pan and mix.,
Pour on the port and parsley mixture, and blend well.
Turn the saucepan's burner back on, on medium-low heat, and cover again. Let cook another 8-10 minutes.
Uncover, fluff with a wooden spoon or fork, and let stand for 5 minutes prior to serving or stuffing.
Mozzarella-Stuffed Turkey Burgers
Category: meat-and-poultry
By medichick

I love these ground turkey burgers! Serve on a bun with barbeque sauce, which is how I like it, or your desired toppings.

Ingredients:
1 pound ground turkey
1  egg
½ (15 ounce) can black beans, rinsed and drained
½  red bell pepper, diced  (Optional)
½ cup shredded mozzarella cheese
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste

Directions:
Mix the ground turkey, egg, black beans, red bell pepper, mozzarella cheese, garlic powder, salt, and black pepper together in a bowl until blended; form the mixture into 4 patties. Heat a large skillet over medium heat; cook the turkey patties in the skillet until cooked through and no longer pink the center, 7 to 10 minutes per side. An instant-read meat thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 burgers

Calories: 225.4
Fat: 12.1 g
Saturated fat: 4 g
Carbohydrates: 1.5 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 27.6 g
Cholesterol: 139.2 mg
Sodium: 169.5 mg
Pan-Seared Mediterranean Stuffed Salmon
Category: main-dish
By Clarkad11

Great flavors added to salmon.

Ingredients:
4 (8 ounce) salmon fillets
4 cups chopped fresh spinach
½ cup sun-dried tomatoes packed in oil, drained and chopped
½ cup artichoke hearts, drained and chopped
¼ cup crumbled feta cheese
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Directions:
Make a horizontal slice in the center of each salmon fillet but do not cut all the way through. Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook uncovered until tender, about 40 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain thoroughly and transfer to a bowl. Add sun-dried tomatoes, artichokes, and feta cheese to the blanched spinach; mix to combine. Divide evenly and stuff into the salmon "pockets." Season fillets with garlic powder, salt, and pepper. Heat a cast iron skillet over medium heat. Place salmon fillets, skin-sides down, in the hot skillet and sear for 5 minutes. Gently flip and sear the other sides for 5 minutes. Flip again to finish cooking, about 5 minutes more.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 330.3
Fat: 13 g
Saturated fat: 4.5 g
Carbohydrates: 6.7 g
Sugars: 0.8 g
Dietary fiber: 2 g
Protein: 45.5 g
Cholesterol: 110.5 mg
Sodium: 425.2 mg
Meatloaf Muffins


Ingredients:
onion, celery ribs, red bell pepper, barbecue sauce, salsa, Worcestershire sauce, ground beef, egg

Directions:
Throw onions, celery, and bell pepper in a food processor and finely chop. If you don't have a food processor, chop them really small with a knife.
Mix barbecue sauce, salsa and Worcestershire sauce in a medium bowl, divide it into halves.
In a big bowl put beef, chopped vegetables, egg, bread crumbs, McCormick grill seasoning, and one half of the barbecue sauce mixture.
Mash everything up with your hands.
Grease the muffin pans; I use extra virgin olive oil (EVOO].
Use a big spoon or an ice cream scooper to scoop meatloaf mixture into each tin.
Top the meatloaves with a spoonful of the remaining barbecue sauce mixture.
Bake for 20 minutes in a 450 degree Fahrneheit oven.
Note: Makes about 12-16 muffins. It depends on how big you want each of them to be; the bigger you make them the less you'll have.
Candy Crunch Pudding Pie


Ingredients:
milk, Jell-O chocolate pudding and pie filling, Cool Whip Topping

Directions:
Beat milk and dry pudding mixes with wisk for 2 minutes or until well blended. Gently stir in half the whipped topping and all but 3 T of the candy.
Spoon into the crust.
Top with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately or refrigerate until ready to serve.
Rusty Chicken Thighs
Category: meat-and-poultry
By Chef John

I'm going to show you how to make this incredibly simple and highly effective grilled chicken marinade. It's so perfect and juicy and flavorful. It's an overall gorgeous way to grill chicken.

Ingredients:
1 clove garlic, sliced, or more to taste
2 teaspoons Asian chile pepper sauce (such as sambal oelek), or more to taste
1 ½ tablespoons maple syrup
2 tablespoons soy sauce
2 tablespoons mayonnaise
3 tablespoons rice vinegar
salt and freshly ground black pepper to taste
2 pounds skinless, boneless chicken thighs
1  lime, cut into 8 wedges

Directions:
Mash garlic to a paste with a mortar and pestle. Mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined. Transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. Cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. Unwrap dish and sprinkle with salt. Preheat charcoal grill to high heat. Place chicken thighs onto the hot grill with smooth sides down. Cook until chicken shows grill marks, about 3 minutes. Turn chicken over and cook until other side shows grill marks, about 5 minutes. Continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes. Transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

Prep time: 15 mins
Cook time: 20 mins
Total time: 3 hrs 40 mins
Yields: 8 servings

Calories: 194.2
Fat: 10.8 g
Saturated fat: 2.6 g
Carbohydrates: 4 g
Sugars: 2.5 g
Dietary fiber: 0.3 g
Protein: 19.5 g
Cholesterol: 71.4 mg
Sodium: 310.9 mg