xiaoxl/recipe_data huggingface dataset:
Almond Jelly Chunks With Sweet Tangy Longan


Ingredients:
milk, gelatin powder, sugar, lemon zest

Directions:
Combine milk & sugar, bring to a boil and stir frequently while taking care not to let the milk boil over. Turn off the flame.
Stir in the almond extract.
In a separate small bowl, pour in some of the hot milk & sprinkle in the gelatin powder. Whisk until dissolved with a fork.
Return & stir the gelatin mixture into the rest of the hot milk.
Pour into a square wet mould & store in refrigerator until set & chilled through (I usually make this in the morning or afternoon & leave it in the fridge until after dinner].
Cut into little cubes or diamonds.
In a large bowl, combine the longan & its syrup with the lemon zest & juice.
Add in very cold water until the mixture is not too sweet (I don't like mine very sweet so I usually add in more or less a cup].
Gently stir in the almond cubes/diamonds & scatter a handful of ice cubes if desired.
You can also toss in a few split maraschino cherries, if you like!
Put out serving bowls and let everyone serve themselves =] Enjoy!
Mango Pineapple Lime Cheesecake


Ingredients:
brown sugar, crystallized ginger, unsalted butter, cream cheese, sugar, lime peel, sour cream, lime juice, eggs, mango, kiwi fruits, fresh pineapple

Directions:
CRUST:
Preheat oven to 350ºF. Generously butter a 9" springform pan. Finely grind the gingersnaps, macadamia nuts, brown sugar and crystallized ginger in a food processor. Add butter and process until well-mixed. Press mixture into prepared pan, going 1 3/4 inches up the sides. Bake in preheated oven for about 8 minutes, or until crust is set. Transfer to a wire rack to cool.
FILLING:
In a large bowl, beat cream cheese, sugar and minced lime peel with a mixer until light and fluffy. Beat in sour cream and lime juice. Add eggs one at a time, beating just until blended. Pour filling into prepared crust. Bake at 350ºF for about 80 minutes, or until edges are firm but the center 2 inches of cheesecake are still slightly jiggly.
Transfer baked cheesecake to a wire rack to cool for 10 minutes. Loosen sides of cheesecake with a small sharp knife and remove springform ring. Chill cheesecake overnight. After chilling, arrange mango slices around top outer edge of cake. Arrange kiwi in a ring just inside the ring of mango. Arrange the sliced pineapple within the ring of kiwi, then place the pineapple leaves in the center of the cheesecake.
CREAMY FRENCH EGGS


Ingredients:
eggs, Dijon mustard, heavy cream, sea salt, black pepper, chives, English muffin

Directions:
In a small bowl, add eggs, Dijon mustard, 2 tablespoons heavy cream, salt and pepper. Scrambled the mixture using a fork until very well incorporated and set aside.
In a small skillet over medium-low heat, add butter and when it gets hot, add egg mixture. Stir with spatula, lifting the skillet often to cool off while still stirring.
10 minutes later, add cheese and the remaining 2 tablespoons cream. Continue stirring, lifting the pan to cool off, until the eggs thicken, about another 10 minutes. Add chopped chives, stir and cook for 30 seconds.
Drop the eggs on top of toasted and buttered English muffins and garnish with chives. Makes 2 servings.
Quattro Formaggi Plus


Ingredients:
medium pasta shell, margarine, half-and-half, nutmeg, salt, pepper

Directions:
Pasta:.
Cook according to directions on the box. When done, drain and place in an oven safe bow and mix in the margarine. Place in oven on low heat to keep it warm.
Sauce:.
Slowly warm the Half-and-Half on medium heat and add the slowly add the cheese. Once all of the cheese is added, add the nutmeg. Continue to cook until the all of the cheese is melted.
Pour the sauce over the pasta and serve.
Fillet of Plaice De Luxe


Ingredients:
salt, paprika, butter, cheese, frozen spinach, salt, pepper

Directions:
Preheat oven to 400°F, Beat egg yolks thoroughly with salt and paprika., Beat in oil a little at a time., Beat in butter a little at a time., Stir in 3/4 of the cheese., Combine with spinach., Pour one third of spinach mixture into a greased shallow 9" square baking dish., Season both sides of fish with lemon juice, salt and pepper., Roll fish up and place rolls, loose side down, in pan on top of spinach., Top with remaining spinach mixture., Sprinkle with remaining cheese., Bake for 20 minutes.
Peanut Butter and Bran Cookies
Category: desserts
By Ruth Mallon

Creamy and crispy and good for you, too! Don't over-bake!

Ingredients:
1 cup butter, melted
¾ cup packed brown sugar
¾ cup white sugar
1 teaspoon vanilla extract
1 cup peanut butter
2  eggs, beaten
1 ¼ cups all-purpose flour
1 cup wheat bran
¾ cup rolled oats
2 teaspoons baking soda

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, beat together the butter, brown sugar, white sugar, vanilla, peanut butter and eggs. In a separate bowl, mix the flour, bran, oats, and baking soda. Stir the flour mixture into the butter mixture until smooth. Drop by rounded teaspoons onto an ungreased cookie sheet. Bake for 15 to 18 minutes in the preheated oven. Remove to a rack to cool.

Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
Yields: 7 dozen

Calories: 64.7
Fat: 4 g
Saturated fat: 1.8 g
Carbohydrates: 6.7 g
Sugars: 4 g
Dietary fiber: 0.6 g
Protein: 1.3 g
Cholesterol: 10.2 mg
Sodium: 61.9 mg
Peach Pie Filling


Ingredients:
cinnamon, whole cloves, sugar, apples, golden raisins, lemon juice, white vinegar, fresh lemon rind, ground nutmeg

Directions:
Tie cinnamon stick and whole cloves in a cheesecloth spice bag.
Combine all ingredients in a large stainless or enamel saucepan.
Bring to a boil, cover and boil gently for about 75 minutes, stirring occasionally until thick.
Discard spice bag and ladle pie filling into clean hot jars leaving 1/2 inch head space.
Remove bubbles.
Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.
Edamame Salad With Baby Beets & Greens


Ingredients:
beets, edamame, rice vinegar, soy sauce, sugar, fresh ginger, scallions, basil

Directions:
Set a steamer in a large saucepan over 1/2 inch of water and bring it to a boil. add the beets, cover and cook over medium heat until tender, about 20 minutes. Check the water level about halfway through, and add more water if needed. Move the beets to a plate.
Steam the edamame in the same steamer until tender, about 5 minutes. Rinse the edamame in cold water, then pat dry with paper towels. Peel and cut the beets into wedges.
Stir the rice vinegar with the soy sauce, sesame oil, sugar and grated ginger. Add the  edamame, beets, scallions and beet greens and toss to coat. Sprinkle the basil on top and serve. Enjoy!
Creamy Orange Bon Bons


Ingredients:
vanilla ice cream, bittersweet chocolate

Directions:
With a small ice cream scoop or melon baller, scoop balls of vanilla ice cream onto a cold cookie sheet lined with waxed paper. Place in  freezer to refreeze the ice cream balls to firm.
Put the chocolate in a microwave safe bowl and microwave at medium until liquid, about 1 1/2 minutes. Stop and stir every 30 seconds until melted, be careful not to burn it.
Spread the orange drink powder onto a large plate. Roll the ice cream balls in the powder and put them back on the  cookie sheet. Drizzle the melted chocolate over the ice cream balls. Return to the freezer until ready to serve. Enjoy!
Chandler's Crab Cakes


Ingredients:
celery, red bell pepper, green bell pepper, mayonnaise, fresh parsley

Directions:
Crab should be squeezed gently to remove excess juices.
Lightly saute vegetables, chill before using.
Mix crab, vegetables, mayonnaise and seasonings well.
Shape into 2 1/2-ounce patties.
Coat patties lightly with fresh bread crumbs, then chill for 3-4 hours prior to cooking.
Pan-fry in oil at medium-high heat until golden brown and heated thoroughly.
Spinach Stuffed Portobello Mushrooms
Category: appetizers-and-snacks
By jen22

Mix together spinach, pepperoni, and cheese for delicious easy appetizer.

Ingredients:
4 large portobello mushroom caps, stems and gills removed
1 tablespoon reduced-fat Italian salad dressing
1  egg
1 clove garlic, minced
salt and ground black pepper to taste
1 (10 ounce) bag fresh spinach, chopped
¼ cup chopped pepperoni
¼ cup grated Parmesan cheese
¼ cup shredded mozzarella cheese, divided
3 tablespoons seasoned bread crumbs, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Brush both sides of each portobello mushroom cap with Italian dressing. Arrange mushroom on a baking sheet, gill sides up. Bake mushrooms in the preheated oven until tender, about 12 minutes. Drain any juice that has formed in the mushrooms. Beat egg, garlic, salt, and black pepper together in a large bowl. Stir spinach, pepperoni, Parmesan cheese, 3 tablespoons mozzarella cheese, and 3 tablespoons bread crumbs into the eggs until evenly mixed. Divide spinach mixture over mushroom caps; sprinkle mushrooms with remaining 1 tablespoon mozzarella cheese and 1 tablespoon bread crumbs. Return mushrooms to the oven. Continue baking until topping is golden brown and cheese is melted, about 10 minutes more.

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

Calories: 168.2
Fat: 10.7 g
Saturated fat: 4.2 g
Carbohydrates: 7.5 g
Sugars: 0.9 g
Dietary fiber: 1.9 g
Protein: 11.3 g
Cholesterol: 70.4 mg
Sodium: 590.5 mg
Soft Wrap Flatbread


Ingredients:
unbleached all-purpose flour, boiling water, salt, instant yeast

Directions:
Place 2 cups of the flour into a bowl or the bucket of a bread machine.
Pour the boiling water over the flour and stir until smooth.
Cover and set mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flakes, remaining 1 cup flour, salt, oil and yeast.
Add this to the cooled flour/water mixture, stir, and knead for several minutes (by hand, mixer or bread machine] until it forms a soft dough.
If using a bread machine, it is not necessary to let it knead the full cycle--about 5 minutes after it gets up to full speed is enough, but the full knead cycle will not hurt it.
The dough should form a ball that is somewhat sticky.
If kneading by hand, keep your hands and work surface lightly oiled.
Let the dough rise, covered, for 1 hour.
Divide dough into 8 equal pieces, about 3 ounces each, cover and let rest for 15 to 30 minutes.
Roll each dough portion into a 7" or 8" circle.
Dry-fry (fry without oil] over medium heat for about 1 minute per side, until puffed and flecked with brown spots.
Adjust the heat if they seem to be cooking either too quickly or too slowly--cooking too quickly means they may be raw in the center, while too slowly will dry them out.
Transfer the cooked breads to a wire rack, stacking them to keep them soft.
Serve immediately, or cool slightly and then store or freeze in plastic bag.
Duck Sauces for Egg Rolls


Ingredients:
Chinese mustard, horseradish, orange marmalade, currant jelly, Chinese mustard

Directions:
Empty jellies of desired sauce into large bowl (save and wash the jars for storing sauce].
Mix jellies together with mixer.
Add and mix mustard and horseradish by teaspoonfuls to desired hotness and taste.
Pour the sauce in the saved cleaned jars and put in refrigerator until ready to use.
Orange Sesame Carrots


Ingredients:
carrots, sesame seeds, fresh ginger, soy sauce

Directions:
Steam the peeled carrots for about 7-8 minutes until crisp-tender., Combine sesame seeds, orange juice, ginger, sesame oil and soy sauce., Toss with the carrots., Season with salt and pepper., Delicious.
Miso-Glazed Black Cod
Category: seafood
By Chef John

This is my take on the oft requested miso-glazed, black cod, made famous by chef Nobu Matsuhisa. In addition to a taste and texture to die for, this is one of the easiest fish recipes of all time. A couple minutes to make the sauce, some brushing, a short wait, and you're broiling. By the way, I don't like to cook both sides. I like the heat to only penetrate from the top down. This makes for a lovely caramelized top, and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Ingredients:
3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil. Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely. Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20. Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Prep time: 10 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 2 servings

Calories: 289.6
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 20.9 g
Sugars: 16.5 g
Dietary fiber: 0.3 g
Protein: 37.3 g
Cholesterol: 71.9 mg
Sodium: 846.5 mg
Ken's Famous Coney Sauce


Ingredients:
tomato puree, sugar, dark chili powder, lean hamburger

Directions:
Over medium heat combine the tomato puree, sugar and one-half of the chili powder.
Brown the hamburger in a large skillet, crumbling it with a spatula while cooking.
Once the hamburger is browned evenly, reduce the heat to medium low.
Now comes the first of two critical steps in making a great coney sauce. The hamburger needs to be crumbled into extremely fine particles; the finer the better.
Pampered Chef makes a tool for chopping hamburger into fine particles that I use. It requires a lot of effort and time but I cannot overstress the importance of getting the hamburger particles as small as you can.
I have been tempted to put the cooked hamburger into a food processor but I am not sure if a food processor is appropriate for use on meat. I usually move small amounts of hamburger to the center of the skillet and take out my frustrations on it with my Pampered Chef tool adding the hamburger to the sauce as I go.
While I am cooking the hamburger, I slowly add the rest of the chili sauce a little at a time. This is the second of two critical steps. It is important to get a balance between the sweetness of the sugar and the tang of the chili sauce.
For a sauce to be truly good you should be able to taste both the sweet and tangy at the same time with neither overpowering the other. You should have a lingering taste of chili with just a hint of sweetness. It is important to frequently taste the sauce, as balance is critical.
After making it for many years you will be able to pretty much tell how far along the sauce is by the color; the sauce will start to take on a rich dark red color from the dark chili powder when you are nearing completion.
All this sounds like a lot of work, and it is. But the outcome is worth it. Rest assured that if you follow my directions you will be treated with a sauce that some day will come to be known as Sam’s, Jane’s or maybe if your name happens to be Richard — Dick’s Famous Coney Sauce.
Couscous With Sautéed Mushrooms


Ingredients:
couscous, vegetable broth, olive oil, butter, onion, garlic cloves, red bell pepper, pine nuts, chives, salt, pepper

Directions:
In a small pot with tight fitting lid bring 1-1/2 cups broth to boil.
Add 1 cup couscous.
Stir until broth returns to boil, cover with lid, remove from heat and let sit (covered] for at least five minutes.
Heat olive oil and butter in pan on medium high heat.
Add mushrooms and onions, and a dash of salt and pepper. Sauté for 2-5 minutes.
Add garlic and bell peppers and sauté for an additional 5 minutes until mushrooms are nicely browned and onion and peppers are tender.
Clear a spot in the middle of the pan and heat pine nuts, let them get a little brown if you like, it will bring out more of their flavour. (Or toast them separately - I'm just too lazy!].
Fluff hot cooked couscous with a fork, mix in  sautéed mushrooms etc. Top with chives. Enjoy! (We love this recipe with grilled chicken thighs or steak, but it's a great addition to a meatless/vegetarian dinner as well!].
Seasoned Baked Red Potatoes


Ingredients:
"olive oil"

Directions:
Mix potatoes, soup and salad dressing mix in a large bowl., Add olive oil until potatoes are lightly coated., Transfer mixture to a large casserole dish., Bake 350 for 1 hour to 1 1/2 hours, or until done.
Crispy Mac and Cheese Cups #SP5


Ingredients:
pancetta, panko breadcrumbs, fresh chives, grape tomatoes

Directions:
Preheat oven to 375 degrees F. Grease or spray a 24-cup size mini-muffin pan.
Cook pancetta slowly in a large pan over medium heat. Turn slices frequently until crispy, about 10 minutes. Drain on paper towels and crumble.
Add crumbled pancetta to the macaroni and cheese and stir well.
Spoon macaroni and cheese mixture into mini-muffin cups.
In a small bowl, mix bread crumbs and chives. Sprinkle on top of each cup.
Cut each grape tomato into 3 slices crosswise. Garnish each cup with one tomato slice, pressing it down gently.
Bake in oven until bread crumb topping is light golden brown, about 18-20 minutes.
Let cool for 15 minutes. Using a butter knife, run the edge around the cups to lift out.
Walking Apples


Ingredients:
granny smith apple, peanut butter, dried cranberries, raisins, coconut, granola cereal

Directions:
"Core the apple, but leave the bottom in tact.  Mix together your stuffing ingredients; peanut butter, chocolate chips, marshmallows, cranberries, etc.  Stuff the center of the apple."
Pasta with Fresh Tomato Sauce
Category: main-dish
By kelcampbell

This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.

Ingredients:
1 (16 ounce) package dry penne pasta
8  roma (plum) tomatoes, diced
½ cup Italian dressing
¼ cup finely chopped fresh basil
¼ cup diced red onion
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain. In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.

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

Calories: 256.8
Fat: 3.1 g
Saturated fat: 0.8 g
Carbohydrates: 46.9 g
Sugars: 3.3 g
Dietary fiber: 3.4 g
Protein: 9.8 g
Cholesterol: 3.1 mg
Sodium: 247.9 mg
Valentine's Day Strawberry Muffins
Category: bread
By PICKYJESSICA

These muffins get their name from the sliced strawberry on top that resembles a heart. Perfect for Valentine's Day or when you have too many strawberries.

Ingredients:
1 tablespoon lemon juice
1 cup milk
½ cup butter, at room temperature
1 ½ cups white sugar
4  large eggs
2 teaspoons lemon extract
½ teaspoon lemon zest
1 ½ cups chopped fresh strawberries
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup miniature semisweet chocolate chips  (Optional)
12 slices fresh strawberry
1 tablespoon white sugar

Directions:
Mix lemon juice with as much milk as needed to measure 1 cup; let the soured milk stand for 5 minutes before using. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin tins with paper liners. Cream together the butter and 1 1/2 cups sugar in a large bowl. Beat in the eggs, one at a time; add the lemon extract. Gradually stir in the lemon zest and soured milk. Gently fold in the chopped strawberries. Mix the flour, baking powder, baking soda, and salt together in another bowl. Stir the butter mixture into the flour mixture until dry ingredients are just moistened. Fold in the chocolate chips. Spoon batter into prepared muffin cups to about 2/3 full. Place a strawberry slice atop each muffin and sprinkle with some of the 1 tablespoon white sugar. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes before serving warm.

Prep time: 20 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 24 muffins

Calories: 180.6
Fat: 6.1 g
Saturated fat: 3.5 g
Carbohydrates: 28.8 g
Sugars: 16.2 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 42 mg
Sodium: 138.9 mg
Lobster Scrambled Eggs
Category: breakfast-and-brunch
By Chef John

When and if you find yourself in possession of some leftover lobster meat, I suggest you make these eggs.

Ingredients:
4  eggs
½ teaspoon chopped fresh tarragon
4 ounces cooked lobster meat, cut into bite-sized pieces
1 pinch cayenne pepper
2 tablespoons butter
1 pinch salt and ground black pepper to taste

Directions:
Beat eggs and tarragon in a small bowl. Set aside. Sprinkle lobster pieces with cayenne pepper. Melt butter in nonstick pan over medium-low heat. Add lobster; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 278.6
Fat: 20.8 g
Saturated fat: 10.1 g
Carbohydrates: 1.1 g
Sugars: 0.7 g
Protein: 21.7 g
Cholesterol: 411.1 mg
Sodium: 370.8 mg
Virgin Strawberry Daiquiri
Category: world-cuisine
By Helena W.

This drink is probably the best drink I have ever had in my life! You make it with strawberries, sugar, lemon juice, ice, and lemon-lime soda. You can substitute red cream soda or your favorite flavor for the lemon-lime.

Ingredients:
2 large strawberries, hulled
¼ cup white sugar
1 tablespoon lemon juice
¾ cup chilled lemon-lime soda
4 cubes  ice

Directions:
In the container of a blender, combine the strawberries, sugar, lemon juice and lemon-lime soda. Add the ice and blend until smooth. Pour into a fancy glass to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 287.1
Fat: 0.1 g
Carbohydrates: 74.4 g
Sugars: 52.1 g
Dietary fiber: 0.8 g
Protein: 0.3 g
Sodium: 24.6 mg
Tofung Woo Chicken


Ingredients:
boneless skinless chicken breast halves, ground ginger, garlic clove, chicken broth, pineapple chunks in juice, water chestnuts, green onions, cornstarch, soy sauce, vinegar, sugar

Directions:
Season chicken with salt and pepper. Place in slow cooker.
Combine ginger, garlic, broth, juice from pineapple, vinegar, and sugar; set aside.
Arrange pineapple and waterchestnuts over chicken.
Pour ginger sauce over all.
Cover and cook on high for 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender. (This can be cooked up to 8 hours].
Add green onions. Dissolve cornstarch in soy sauce. Stir into pot.
Cover and cook on high for 10 to 15 minutes or until slightly thickened.
Prep time does not include cooking time (4 to 8 hours].