xiaoxl/recipe_data huggingface dataset:
Brie  Burger


Ingredients:
ground beef, salt, black pepper, granny smith apple

Directions:
Combine the ground beef, salt and pepper in a bowl.
Form into 4 patties, 3/4-inch thick.
Heat grill to medium heat.
Place patties on the grill and cook for 10-15 min, turning two or three times during cooking.
During the last 2 min of grilling, top each patty with a slice of brie and allow to melt.
Remove from the grill.
Place a patty on the bottom half of each roll and top with a slice or two of apple.
Spread a Tbs of honey mustard on the top half of each roll and place on burger.
Serve.
Chickpea Poppers


Ingredients:
chickpeas, chickpeas, coarse sea salt, chat masala, olive oil, cayenne pepper, paprika

Directions:
Heat the oven to 425 degrees F. Drain the chickpeas in a large colander to get rid of as much moisture as possible, 15 minutes. If using canned, rinse first then drain.
Mix together all the ingredients in a large bowl, coating the chickpeas well.
Arrange the seasoned chickpeas in a single layer on a foil-lined baking sheet.
Bake 15 minutes. Remove the tray from the oven; mix gently so the chickpeas cook evenly. Return to oven and bake 15 minutes more.
Cool 15 minutes. Sprinkle with the additional red chili powder if you like.
TO PREPARE YOUR OWN COOKED CHICKPEAS:
Singla says soaking the chickpeas first isn't necessary. They will cook up just as soft as if they were presoaked. Don't have a slow cooker? Use a heavy pot, such as a Dutch oven, reduce the amount of water by 1/2 to 1 cup, use a very low flame and keep a careful eye that the chickpeas don't burn.
Pick over and rinse 3 cups (about 18 ounces] whole, dried chickpeas.
Place in a 3 1/2-quart capacity slow cooker with 5 cups water.
Cook on high 4 hours.
Rinse the beans with cold water to stop the cooking process; drain excess liquid.
Store in the refrigerator up to 1 week or the freezer up to 3 months. Makes 7 cups.
Grilled Cheese Deluxe


Ingredients:
American cheese, butter, tomatoes, mayonnaise, yellow sweet onion, leaf lettuce

Directions:
Add butter to the outsides of the bread.
Lay down one slice in stovetop pan, add the 2 slices of cheese, then lay down other slice of bread on top of cheese.
Cook in the pan till it is a perfect grilled cheese -- about 7-9 minutes.
Put grilled cheese on plate and immediately pull the two pieces of bread apart.
Lay the tomato down on the cheesiest side.
Add 3-4 tbs (big heaping spoons] of mayonnaise to other side and smooth out until you have a very thick layer of mayonnaise.
You can now add the onion (*which is good but optional*].
You can also add the lettuce (*optional; I have never added lettuce before, but I am sure it is good, but I would just add mayonnaise and tomato first [and onion if you want]*].
I add a little salt & pepper to the tomatoes.
Now lay the mayonnaise cheese bread down on top of the tomatoes for an extremely delicious sandwich!
Apple Cheddar Scones


Ingredients:
egg, buttermilk, apple cider, all-purpose flour, yellow cornmeal, sugar, baking powder, baking soda, salt, unsalted butter, cheddar cheese

Directions:
Getting reading: Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment or a silicone mat.
Stir the egg, buttermilk and apple cider together.
Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between - and that’s just right.
Pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough, which will be very wet and sticky, comes together. If there are still some dry ingredients in the bottom of the bowl, stir them in, but try not to overdo the mixing. Stir in the grated cheese and dried apple.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. Then, because the dough is very sticky, the easiest thing to do is to turn it out onto a lightly floured work surface, pat it into a rectangle about 1/2 inch thick and, using a dough scraper or a chef’s knife, cut it into 12 roughly equal pieces; place on the baking sheet. Alternatively, you can just spoon out 12 equal mounds onto the baking sheet. (At this point, the scones can be frozen on the backing sheet, then wrapped airtight. Don’t defrost before baking - just add about 2 minutes to the baking time.].
Bake the scones for 20 to 22 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature. (Or you can let them cool for about 3 minutes, and enjoy them while the cheese is still warm and gooey!].
Jelly Beans Nests


Ingredients:
miniature marshmallows, butter, jelly beans

Directions:
Over medium heat, combine marshmallows and butter in a large saucepan.
Stir until melted.
Add noodles and stir to completely coat the noodles.
Spray 12 cup muffin pan with cooking spray.
With buttered hands place about 1 tablespoon of mixture into muffin cups and shape with hands to form"nests".
Refrigerate til set.
Fill nests with jelly beans.
Grilled Skirt Steak With Orzo Pasta Salad


Ingredients:
extra virgin olive oil, kosher salt, fresh cracked pepper, orzo pasta, red onion, cucumber, cherry tomatoes, feta cheese, fresh oregano, of fresh mint, red wine vinegar

Directions:
In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 – 4 minutes; drain and set in fridge to cool 15 minutes.
Heat grill over medium high heat and grill steaks 2 – 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil.  Toss well to combine and plate.
Slice steak thin and on the bias and plate next to orzo salad.  Serve immediately.
Shrimp and Crab Macaroni Salad
Category: salad
By Fred

A cool main dish seafood salad for hot summer days using small salad shrimp and either imitation or real crabmeat.

Ingredients:
3 cups uncooked elbow macaroni
5  eggs
2 strips celery, diced
½  onion, minced
½  green bell pepper, diced
½ pound fresh shrimp, peeled and deveined
½ pound crabmeat
1 cup mayonnaise
½ cup milk
1 teaspoon dried dill weed
1 teaspoon fresh mint
1 teaspoon salt
½ teaspoon white sugar
2 teaspoons cocktail sauce
⅛ teaspoon hot pepper sauce
2 teaspoons paprika, for garnish

Directions:
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel eggs and reserve 1 egg for the garnish. Chop the remaining 4 eggs. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large mixing bowl, combine macaroni, eggs, celery, onion, green pepper, shrimp and crab. In a separate mixing bowl, whisk together mayonnaise, milk, dill, mint, salt, sugar, cocktail sauce and hot pepper sauce. Pour the dressing mixture into the macaroni mixture and mix thoroughly.  Sprinkle top with paprika and decorate with extra sliced egg. Seal the bowl with plastic wrap and chill for 4 to 6 hours.

Prep time: 20 mins
Cook time: 25 mins
Total time: 4 hrs 45 mins
Yields: 6 servings

Calories: 621.1
Fat: 35.7 g
Saturated fat: 6.3 g
Carbohydrates: 44.9 g
Sugars: 4.4 g
Dietary fiber: 2.4 g
Protein: 29.6 g
Cholesterol: 256.8 mg
Sodium: 893.4 mg
Rustic Pear Tart


Ingredients:
whole wheat pastry flour, whole wheat flour, all-purpose flour, granulated sugar, salt, butter, low-fat buttermilk, pears, lemon juice, cornstarch, cornstarch, light brown sugar, ground cinnamon, honey, boiling water

Directions:
To prepare the crust, in a medium bowl whisk together the whole-wheat pastry flour, all- purpose flour, granulated sugar and salt. Add the butter and using two knives or a pastry cutter, cut the butter into the flour mixture until you get a pebbly, course texture. In a small bowl combine the buttermilk and ice water. Using a fork, gradually mix the buttermilk mixture into the flour mixture. Pat the dough into a 4-inch round and wrap in plastic wrap. Refrigerate for 30 minutes.
In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Peel the pears, core them and cut into 1/4-inch slices. In a large bowl toss the pear slices with the lemon juice. Sprinkle in the cornstarch, brown sugar and cinnamon and toss until the pears are evenly coated. Set aside.
On a lightly floured surface, roll the chilled dough into a large circle about nine inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer to the prepared baking sheet. If the dough breaks at all patch it up with your fingers.
Arrange the pears in a mound in the center of the dough, leaving a 2-inch boarder. Fold the border over the filling. It will only cover the pears partially and does not need to be even.
Bake the tart for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the tart in the oven all the while, and bake for another 40 minutes, until the pears are tender and the crust is golden brown.
In a small bowl stir together the honey and boiling water to make a glaze. When the tart is done remove it from the oven and brush the honey glaze all over the top of the fruit and crust. Transfer to a plate to cool slightly. Cut into 6 wedges and serve warm or a room temperature.
Tequila Matador


Ingredients:
"lime juice"

Directions:
Shake with ice and strain into serving glass., Serve.
Red Eye


Ingredients:
character(0]

Directions:
"Combine in a glass."
Dee's Health Bread
Category: bread
By Dee Dee

Whole wheat bread with sunflower seeds, cracked wheat, and honey.

Ingredients:
2 tablespoons active dry yeast
1 teaspoon white sugar
½ cup warm water
3 ½ cups warm water
¼ cup honey
¼ cup molasses
½ cup vegetable oil
2  eggs
2 tablespoons lemon juice
7 cups whole wheat flour
¼ cup flax seed
¼ cup cracked wheat
¼ cup sunflower seeds
4 teaspoons salt
4 cups bread flour

Directions:
In a small bowl, dissolve the yeast and sugar in 1/2 cup warm water. In a large bowl, mix remaining 3 1/2 cups warm water, honey, molasses, oil, eggs and lemon juice. Mix well. Add yeast mixture and stir. Gradually add 5 cups whole wheat flour beating well after each addition.  Add the flax, cracked wheat and sunflower seeds, stir well. Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl. Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover, let rise in the oven with light on until doubled, about 1 hour. Punch down and shape into 6 round balls.  Cover and let rest for 20 minutes. Form into loaves and let rise covered in oven until doubled. Bake at 375 degrees F (190 degrees C) 25-35  minutes.

Yields: 6 loaves

Calories: 94
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 16.6 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 3 g
Cholesterol: 5.2 mg
Sodium: 132.5 mg
Irish Cream Filled Cookies


Ingredients:
sweetened coconut, chocolate chips

Directions:
Crumble the sugar cookie dough into a large bowl. Add 1 cup coconut and the cocoa powder. Mix until it is completely mixed in and the dough looks like chocolate sugar cookie dough. Roll into 24 balls.
Dip the cookie dough balls one at a time in the egg whites and roll in the remaining coconut. Place on a baking sheet. Use your thumb to create a well in the center of the cookies. Bake at 350 degrees for 10-12 minutes. Let cool on the baking sheet for 1-2 minutes. Gently press the centers down again with the end of a wooden spoon. Remove to a wire rack to cool completely.
Bring the coffee creamer to a boil. Remove from the heat and pour in the chocolate chips. Let the mixture sit for 1-2 minutes. Stir until creamy. Let cool 5 minutes. Spoon into the cookie wells. Let set and top with candies. Store in a sealed container. Makes 24 cookies.
Grilled Gouda Cheese Sandwiches With Smoked Ham and Pumpernickel


Ingredients:
gouda cheese, dill pickles, smoked ham, butter

Directions:
"Prepare sandwiches as you would for regular grilled cheese sandwiches and enjoy!"
Vegan Lemon Scones with Chia
Category: bread
By frugal_losangeles

These scones are lower in fat than standard recipes, vegan, and super full of lemony flavor! The chia seeds give it a texture similar to poppy seeds and add lots of omega 3s. The added perk is that it's a foolproof recipe. I've made this without even measuring everything exactly and they still came out great. Try adding blueberries or doubling the amount of lemon zest!

Ingredients:
1 cup whole wheat flour
1 cup oat flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon chia seeds
¼ cup white sugar
3 tablespoons coconut oil
⅓ cup soy milk
2 tablespoons lemon juice
2 tablespoons lemon zest
¾ cup confectioners' sugar
1 ½ tablespoons lemon juice
1 tablespoon lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine whole wheat flour, oat flour, baking powder, baking soda, salt, chia seeds, and white sugar in a bowl. Mix in coconut oil in until the mixture is crumbly. Stir in soy milk, 2 tablespoons lemon juice, and 2 tablespoons lemon zest until a dough forms. Transfer dough to a bowl and knead in bowl until workable, about 8 times. Gently roll into a ball and turn out onto a lightly floured surface. Press into a circle about 1 inch thick; cut into 10 wedges. Place scones onto prepared baking sheet. Bake in preheated oven until edges are lightly golden brown, 18 to 20 minutes. Mix confectioners' sugar, 1 1/2 tablespoon lemon juice, and 1 tablespoon lemon zest in a small bowl. Drizzle or spread frosting on top of scones while still warm.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 scones

Calories: 175.8
Fat: 5.5 g
Saturated fat: 4 g
Carbohydrates: 30.8 g
Sugars: 14.8 g
Dietary fiber: 2.6 g
Protein: 3.2 g
Sodium: 237.7 mg
Shrimp Boil on the Grill
Category: seafood
By Rose

Make-ahead foil packets with shrimp, sausage, corn, and potatoes make for a fast and fun seafood boil.

Ingredients:
heavy duty aluminum foil
1 ½ pounds large shrimp, peeled and deveined
1 pound baby potatoes, halved
1 (12 ounce) package andouille sausage, sliced
2 ears corn, cut crosswise into 4 pieces
2 tablespoons olive oil, divided
1 ½ tablespoons butter, cut into 4 pats, or to taste
4 teaspoons seafood seasoning (such as Old Bay®)
4 teaspoons minced fresh garlic
kosher salt and ground black pepper to taste
1  lemon, cut into wedges
2 tablespoons chopped parsley leaves

Directions:
Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil. Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully. Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

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

Calories: 629.7
Fat: 37.3 g
Saturated fat: 12.4 g
Carbohydrates: 31.8 g
Sugars: 2.4 g
Dietary fiber: 4 g
Protein: 41.9 g
Cholesterol: 319 mg
Sodium: 1711.7 mg
Citrus Spiced Coffee


Ingredients:
ground coffee, lemon peel, whole cloves, cold water, brown sugar

Directions:
Place lemon peels, orange peels, and cloves in bottom of a coffee filter., Place the coffee grounds on top and then brew the coffee., Sweeten with the brown sugar or adjust to taste.
Creamy Chicken & Wild Rice Casserole


Ingredients:
mayonnaise, sharp cheddar cheese, green onions, sweet onion

Directions:
Preheat oven to 350 degrees., Mix all ingredients in oven safe casserole dish., Top with additional cheddar cheese if desired., Cook for 25-30 minutes until warm and bubbly., Let cool 5 minutes before serving, to allow casserole to set a bit.
Vegetable (Quinoa) Burgers


Ingredients:
zucchini, squash, red bell pepper, red onion, mushroom cap, quinoa, eggs, parsley, garlic cloves, cloves, oats, lemon juice, salt, pepper

Directions:
Peel and slice vegetables. Brush lightly with olive oil for grilling. Grill until tender and caramelized. Cool down and rough to medium chop.
Recipe #16399 is suggested before boiling your quinoa.
In the mean time, bring 2 cups of water to a boil. Cook quinoa for 7 minutes. Drain all excess water and cool. NOTE: you are not to fully cook the quinoa. 7 minutes is the suggested time and what I used. It give the burgers a great texture.
Combine all ingredients. If mix is too wet, add more oats.
Form patties. I used a patty press.  Cook in a lightly oiled nonstick pan.
Serve with your favorite condiments on a toasted bun.
Rosemary Scones


Ingredients:
plain flour, baking powder, salt, sugar, butter, rosemary, milk

Directions:
Sift dry ingredients in a bowl and rub in butter,add rosemary and milk and combine to form a soft dough.
Roll out on to a floured board to 1 1/2 inch thickness and cut into 2 inch rounds.
Place on a greased baking tray,brush with a little milk and bake in a pre-heated oven 220c (425f] for12 minutes.
Meatball Supper Soup


Ingredients:
ground beef, egg, salt, parsley, garlic, parmesan cheese, butter, beef broth, diced tomatoes, carrots, potatoes, celery, parsley, pepper, oregano, basil, bay leaf

Directions:
In bowl, combine first 7 ingredients with 3 Tablespoons of water.
Mix lightly.
Shape into about 24 meatballs.
In hot butter in large Dutch oven, saute meatballs, a single layer at a time, until browned on all sides.
Drain off fat.
Set meatballs aside.
In same Dutch oven, combine 2 cups water with remaining ingredients.
Bring to boiling, then reduce heat, and simmer, covered, but stirring occasionally, 30 minutes.
Add meatballs and simmer 20-30 minutes longer.
Good served with Parmesan on top.
If soups seems too thick, thin with water.
Pumpkin Cheesecake


Ingredients:
graham cracker crumbs, light brown sugar, ground cinnamon, salted butter, cream cheese, pumpkin puree, eggs, sour cream, sugar, ground cinnamon, ground nutmeg, ground cloves, all-purpose flour, vanilla extract

Directions:
Preheat oven to 350 degrees F.
For crust:
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.
Schoppa Da Giotta - Buendner Barley Soup


Ingredients:
barley, water, salt, beef, speck, garlic cloves, cabbage, celery, carrot, potatoes, milk

Directions:
Soak the barley overnight in the 2.5 liters of water.  Season this water with the salt and simmer the barley and the pork and beef in it for 3 hours over low heat.
Add the speck about halfway through the cooking period.
Wash, rinse and chop finely the vegetables, and add them to the soup about 45min before completion.
Add the milk to finish the soup, just before serving.
Autumn Harvest Apple Pie (Vegan )


Ingredients:
apples, raw sugar, sugar, brown sugar, apple pie spice, vegan margarine

Directions:
Preheat your oven to 400'F.
APPLE PIE SPICE: I combined 1/2 teaspoons of ground cinnamon, 1/4 teaspoons ground nutmeg, 1/8 teaspoons allspice and 1/8 teaspoons ground cardamom.
FOR THE PIE:
Core the apples and then using your food processor slicer blade prepare the apples.
Put in a big bowl and add the raw cane sugar, packed brown sugar, flour and apple pie spice. Mix this up really well so all the apples are separated and covered.
Once its done set aside and make your crust.
EASY SPELT CRUST:
3 cups flour (spelt].
1 teaspoons salt.
1/2 cup oil (light].
1/2 cup milk (non-dairy].
Put the flour and salt in your food processor.  Process to combine.
In the mean time put oil and milk in a cup and mix well.  Pour this through the feeding tube of the processor until you have a nice crumbly mixture.
Turn it out onto a work surface and form into a ball.  Divide in two and roll out.
Put the bottom crust on your pie plate.  Fill with the apple mixture. Drizzle the margarine over the apples.
Roll out the top crust and put it on.  Flute the edges.
At this point I usually take what I have left of the crust and make some leaves or other decorations and put them on the pie as you can see in the photo.  I brush the pie with some non-vegan milk and sprinkle with the tablespoon of sugar. Cut some steam holes in the top.
Put the pie on a cookie sheet.  The juices will run out so best to catch them.
Place in the oven on the middle rack and bake for 30 minutes.
Check the pie to see if the edges are getting too brown.  I found at this point I had to cover them with a foil protector.
At this point reduce the oven temperature to 325'F and bake for an another 40 minutes.
At this point the crust should be golden brown and the juices bubbling out of the pie. If you want run a knife through the pie to make sure the apples are soft.
Remove when done and cool on a metal rack.  I use a dollop of soy or coconut whipped cream on top -- yummy!
Bon Appetit!
Smoky Chicken Corn Cakes


Ingredients:
chipotle chile in adobo, fresh lime juice, kosher salt, red onion, roma tomatoes, fresh cilantro leaves, all-purpose flour, yellow cornmeal, baking powder, black pepper, eggs, part-skim ricotta cheese, frozen corn, canola oil, sour cream

Directions:
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
Corn Nuggets


Ingredients:
cornmeal, flour, eggs, baking powder, salt, corn, milk, water, cinnamon, sugar

Directions:
Preheat oil to 400 degrees., Mix the dry ingredients., Toss in the shucked corn., Using a fork, stir in the egg., A little bit at a time, mix in the liquid until the dough forms a ball., Let sit for 10 min, then check to see if it needs a bit more liquid., You are aiming for a very stiff, but not at all dry, dough., Shape into balls, and drop a few at a time into the oil., Fry until golden brown.