xiaoxl/recipe_data huggingface dataset:
Date and Banana Mix (Burundi)


Ingredients:
butter, sugar, eggs, flour, salt, baking powder, bananas, dates, butter, cinnamon, sugar

Directions:
Preheat your oven to 350 degrees. With an electric mixer, cream together the butter and sugar. Add the eggs, then the flour, salt and baking powder. Mix well.
Transfer half the mixture to a baking dish (it will be sticky, so you'll have to mold it into the dish with your fingers]. Then put the bananas and dates on top. Cover the mixture with the remaining dough (this will be tricky given the consistency of the dough, but just do your best].
Bake for 30 minutes or until the top turns a golden brown. Meanwhile, mix the sugar and cinnamon together.
Remove from the oven and brush with melted butter, then sprinkle with the sugar and cinnamon mixture. Serve warm.
Healthier Actually Delicious Turkey Burgers
Category: meat-and-poultry
By MakeItHealthy

Adding grated zucchini to this great recipe helps my family get another helping of vegetables! And they are still actually delicious!

Ingredients:
3 pounds ground turkey
1 cup grated zucchini
¼ cup seasoned bread crumbs
¼ cup finely diced onion
2  egg whites, lightly beaten
¼ cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Mix ground turkey, zucchini, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper in a large bowl. Form into 12 patties. Heat a skillet over medium heat; arrange patties in skillet and cook until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 burgers

Calories: 182.8
Fat: 8.7 g
Saturated fat: 2.2 g
Carbohydrates: 2.6 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 23.6 g
Cholesterol: 83.8 mg
Sodium: 312.9 mg
Italian Cream Cake Cookies
Category: desserts
By Martha

My family loves Italian cream cake, so I created this cookie to be an easy, cute, and snack-sized dessert with all of the flavor of a slice of Italian cream cake. This is the first recipe I've ever created, and every time I make it for family or friends, it is a big hit!

Ingredients:
1 cup salted butter, at room temperature
½ cup white sugar
2  eggs at room temperature, separated
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
⅛ teaspoon salt
1 cup shredded sweetened coconut
1 (8 ounce) package cream cheese, softened
¼ cup salted butter, softened
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup powdered sugar
½ cup shredded sweetened coconut, or to taste
1 cup finely chopped pecans

Directions:
Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes. Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl. Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie. Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 20 cookies

Calories: 301.8
Fat: 21.5 g
Saturated fat: 11.7 g
Carbohydrates: 24.8 g
Sugars: 13.5 g
Dietary fiber: 1.4 g
Protein: 3.5 g
Cholesterol: 59.2 mg
Sodium: 151.7 mg
Jerusalem Artichoke Gratin


Ingredients:
butter, salt, garlic powder, black pepper, onion, green onion, parmigiano-reggiano cheese, cheese

Directions:
Scrub the sunchokes and slice into 1/4 thick slices.
In a 13-inch-x-9-inch a baking dish, add melted butter.
Arrange the sliced chokes in casserole so that they overlap slightly.
Sprinkle with salt, black pepper and garlic powder.
If Using: Mix together onions & green onions; sprinkle over chokes.
Sprinkle with Parmeasn chesse.
Bake in a preheated 400 degree oven for about 18 to 20 minutes or until light golden crust begins to form on top.
Remove from from oven, cover with release foil and let set for about 5 minutes before serving.
The Jerusalem Artichokes should be slightly crunchy.
Southwest Beef, Pork or Chicken on the Grill


Ingredients:
chicken breast halve, cheese, salsa

Directions:
Cook meat on the grill until just done to your liking.
Before removing from the grill top each portion of meat with cheese to cover and top the cheese with salsa or picante.
Leave on the grill (covered] just long enough to start melting the cheese.
Serve immediately and Enjoy!
Turkey Meatballs W/ Spicy Tomato Sauce and Whole-Wheat Spaghetti


Ingredients:
olive oil, onion, garlic cloves, tomato paste, fire-roasted tomatoes, adobo seasoning, oregano leaves, fresh rosemary, salt, fresh basil leaf, ground turkey, parmesan cheese, carrot, onion, garlic cloves, fresh parsley leaves, fresh thyme leaves, egg, salt, fresh ground black pepper

Directions:
Fill a large stockpot with water and bring to a boil for pasta.
Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
Charred Corn Tacos With Zucchini Slaw


Ingredients:
red radish, zucchini, limes, salt, corn, unsalted butter, olive oil, garlic cloves, black beans, epazote, cilantro, Cotija cheese, chili powder, corn tortillas

Directions:
Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don’t have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside.
Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you’re using the burner method, you’ll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It’s a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too.
Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve.
Heat a large sauté pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and sauté until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs.
Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister.
Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above].
Spicy Garlic Salmon
Category: main-dish
By Natalie

This is an unbelievably delicious and quick salmon recipe. You can play around with the ingredients: add fresh basil leaves instead of the chili or balsamic instead of the lemon juice. The wholegrain mustard is essential. You are guaranteed to love this one! Serve with a green salad, and enjoy!

Ingredients:
2 cloves garlic, crushed
1  dried red chile pepper
1 tablespoon olive oil
1 teaspoon whole grain mustard
2 tablespoons fresh lime juice
sea salt to taste
freshly ground black pepper
2 (6 ounce) fillets salmon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil. Lightly grease foil. With a mortar and pestle, grind together the garlic, chile pepper, and olive oil. Mix into a thick paste with the mustard, lime juice, salt, and pepper. Place the salmon fillets in the prepared baking dish, and coat with the paste mixture. Bake salmon 12 to 15 minutes in the preheated oven, or until fish is easily flaked with a fork.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 344.5
Fat: 23 g
Saturated fat: 4.2 g
Carbohydrates: 3.4 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 29.5 g
Cholesterol: 82.5 mg
Sodium: 561.1 mg
Animal Crackers
Category: appetizers-and-snacks
By Terri Thompson

Make your own animal crackers! Cut these tasty not-too-sweet cookies into animal shapes. Made with buttermilk, oats and honey.

Ingredients:
½ cup rolled oats
¾ cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup butter
2 teaspoons honey
¼ cup buttermilk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grind oats until fine using a blender or food processor. In a medium bowl, stir together the blended oats, flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the buttermilk and honey to form a stiff dough. On a lightly floured surface, roll the dough out to 1/8 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto cookie sheets. Bake for 5 to 7 minutes in the preheated oven, until edges are lightly browned. Remove from cookie sheets to cool on wire racks.

Prep time: 30 mins
Cook time: 10 mins
Total time: 42 mins
Yields: 2 dozen

Calories: 40.5
Fat: 2.1 g
Saturated fat: 1.3 g
Carbohydrates: 4.8 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Cholesterol: 5.2 mg
Sodium: 53.8 mg
Apricot Mustard


Ingredients:
dijon-style mustard, country-style dijon mustard

Directions:
"Place apricot preserves and Dijon-style mustard in work bowl of Cuisinart Mini-Prep Chopper and process on Chop until smooth and homogeneous."
Threesome Soup


Ingredients:
boneless skinless chicken, shrimp

Directions:
In a medium size pot, bring soup stock to a rolling boil.
Add chicken, ham, and shrimp.
Bring back to a boil; then simmer for 1 minute.
Do not overboil.
Easy Chicken Tortilla Soup -- Crock Pot


Ingredients:
boneless chicken breasts, black beans, Rotel Tomatoes, salsa, diced green chilies, tomato sauce, tortilla chips

Directions:
Combine all ingredients into crockpot and cook on low for 8-10 hours., Right before serving, top with crushed tortilla chips., Other toppings can include things like sour cream, shredded cheese, etc.
Gnocchi


Ingredients:
russet potatoes, flour, semolina, egg, kosher salt

Directions:
Peel potatoes and boil until they are soft (about 30 minutes]. Retain hot water for use later.
While still warm, press through a potato ricer into a large mixing bowl.
Reheat water use to boil potatoes and return to a boil. Set up ice bath with 6 cups ice and 6 cups water near boiling water.
Make well in center of riced potatoes and pour flour on the potatoes.
Make a well in the middle of the flour using the back of the measuring scoop. Place egg and salt in center of well and using a fork, stir into flour and potatoes.
Once egg is mixed in, kneading gently until a ball is formed. Knead gently until fully blended and ball is dry to touch.
Roll baseball-sized ball of dough into 3/4-inch diameter dowels.
If desired, create a crease down the middle of each dowel.
Cut dowels into 1-inch long pieces.
Drop these pieces into boiling water and cook until they float (about 1 minute]. Make sure not to put more than a single layer worth of gnocchi in the water at a time.
As gnocchi float to top of boiling water, remove them to ice bath using a slotted spoon.
Only put the amount of one potful in the ice bath at a time. As the next batch of gnocchi forms, remove gnocchi from ice bath and place on a cooling rack or paper towel.
Continue with remaining dough, forming dowels, cutting into 1-inch pieces and cooking until all dough is used.
Once all the gnocchi is cooked, heat a large pan to medium-high heat. Melt a tablespoon of butter in the pan, and toss half of the gnocchi to coat with melted butter. Heat in the pan until one side browns, then flip over using tongs. Continue cooking until the other side browns, then move gnocchi back to the cooling rack. Once the pan is emptied, melt the other tablespoon of butter in the pan and repeat with remaining gnocchi.
Once the gnocchi cools, place in a sealed container with wax paper to separate layers of gnocchi.
Top with my pesto sauce (http://www.food.com/recipe/light-pesto-sauce-523752] or tomato sauce (http://www.food.com/recipe/tomato-basil-mushroom-pasta-sauce-525170].
Thai Green Curry Chicken
Category: world-cuisine
By laus

In this quick and easy recipe that never fails, the chicken stays moist and tender. Serve over jasmine rice for a satisfying meal.

Ingredients:
1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2  green onions with tops, chopped
3 cloves garlic, peeled and chopped
1 teaspoon fresh ginger, peeled and finely chopped
2 cups coconut milk
1 tablespoon fish sauce
1 tablespoon dark soy sauce
2 tablespoons white sugar
½ cup cilantro leaves, for garnish

Directions:
Toss chicken first in 1 tablespoon dark soy sauce, then in the flour, coating pieces evenly. Heat the oil in a large skillet over medium high heat. Place chicken in the skillet, cook and stir chicken until browned, about 5 minutes. Remove chicken. Reduce heat to medium and stir in curry paste. Cook for 1 minute until fragrant, then stir in green onions, garlic, and ginger; cook an additional 2 minutes. Return chicken to the skillet, stirring to coat with the curry mixture. Stir the coconut milk, fish sauce, 1 tablespoon soy sauce, and sugar into the chicken-curry mixture. Allow to simmer over medium heat for 20 minutes until the chicken is tender. Serve garnished with cilantro leaves.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 472.4
Fat: 40.9 g
Saturated fat: 24.3 g
Carbohydrates: 14.6 g
Sugars: 6.8 g
Dietary fiber: 1.8 g
Protein: 27.1 g
Cholesterol: 57.1 mg
Sodium: 934.7 mg
Creamy Spinach Dip


Ingredients:
frozen spinach, parsley, green onion, Miracle Whip, dill weed, sour cream, lemon pepper

Directions:
"Mix together, and serve with bread.  Excellent served on Pumpernickel Bread."
Sweet Brie


Ingredients:
pecans, brown sugar

Directions:
Preheat broiler.
Place Brie in 10-inch quiche dish or other oven-proof dish or pie plate and sprinkle with nuts.
Cover top and sides with sugar, patting gently with fingertips (do not be concerned if sides are not fully covered].
Broil on lowest rack until sugar bubbles and melts, about 3 minutes (cheese should retain its shape].
Serve immediately with crackers.
Smuckers Strawberry Angel Cookies


Ingredients:
character(0]

Directions:
HEAT oven to 325°F Coat baking sheet with no-stick cooking spray.
BEAT together cake mix and preserves at low speed of electric mixer until evenly moistened. Continue to beat 1 minute. Stir in chocolate chips.
DROP by rounded tablespoons on prepared baking sheet.
BAKE 10-12 minutes or until tops are just lightly browned. Cool 1 minute on baking sheet. Place on cooling rack to cool completely.
TIP Store between sheets of wax paper to keep from sticking together.
Perfect Garlicky Mash


Ingredients:
potatoes, turnips, garlic clove, heavy cream, milk, butter, salt, white pepper

Directions:
Put the potatoes, turnip and garlic and put into a big pot. Add water, salt it and bring to the boil.
When the potatoes and turnip are soft (test by seeing whether or not you can stick a knife through it easily], drain the water off and put the pot on a flat surface.
Get your masher and mash like mad, making sure to mash the garlic into the potatoes and turnip. Begin with your splash of milk, just to help smooth it all out, then add the cream a bit at a time and chuck in the butter, making your mash as smooth as you can get it. When you're done you should have an orangey-coloured mash which is relatively smooth, but still with roughage.
Season with salt and pepper, serve and eat piping hot.
Guacamole Refined


Ingredients:
Hass avocadoes, onion, fresh cilantro, fresh garlic cloves, fresh lime juice, mayonnaise, tomatoes, salt

Directions:
Scoop out 3 of the avocados and put into a food processor.
Add the onion, garlic, cilantro, lime juice, mayo, hot sauce and salt.
Combine ingredients in the food processor.
Empty food processor.  I am able to split the amount into two cereal-sized serving bowls.
Rough chop the 4th avocado and along with the seeded, chopped tomato, mix equal amounts into guacamole removed from the food processor.
If chilling in the refrigerator, cover with plastic wrap and push plastic wrap into the top of the guacamole to prevent it from turning brown.
Tastes vary, so I encourage poetic license with the ingredient amounts.  I am many times found increasing the amount of garlic and think the hot sauce and salt should also be added to taste.
Rhubarb Jam


Ingredients:
rhubarb, water, granulated sugar, rose water

Directions:
wash out your jars, lids and rings.  put jars into canning kettle and bring to a boil.  place rings and lids in a bowl of hot water.
place rhubarb and water in a large saucepan and bring to a boil over high heat.
reduce heat to medium,  cover and cook until rhubarb is tender - 2 to 3 minutes.
add dry pectin slowly, stirring as you do so.
turn heat back up to high, mixture should be still boiling.  If not wait till it reaches a full rolling boil before adding sugar.
pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!], stirring as you go.
Keep stirring to prevent sticking and burning, until mixture returns to a full boil.  Continue to stir for another minute of rolling boil.
turn off heat, remove pan.  skim off any foam.
add rosewater.
pour jam into processed jars, putting on lids and rings, tightening to finger tight.
process in water bath for 10 minutes.
remove and place on a dry towel to cool for 24 hours.  Lids should pop down fairly quickly.  Enjoy!
Gina's Italian Butter Cookies
Category: world-cuisine
By NIGGI823

Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles--or do both! Whatever you choose, these are sure to be your new favorite recipe for every holiday and celebration to come!

Ingredients:
2 ¼ cups cake flour
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
½ cup vegetable shortening
4 ounces almond paste
2 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon juice
¼ teaspoon almond extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl. Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds. Fit a large pastry bag with an 864 or 4S tip and fill bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking. Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 48 cookies

Calories: 121.9
Fat: 6.9 g
Saturated fat: 3.1 g
Carbohydrates: 13.6 g
Sugars: 4.2 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 17.9 mg
Sodium: 65 mg
Spanish Rice


Ingredients:
rice, onion, garlic, salt, tomatoes, water, chicken broth, cumin, carrot

Directions:
Saute rice in hot oil until light brown.
Add onion, garlic, and salt.
Cook on low until onion is tender.
Add tomatoes, cook until soft.
Add water, cover and simmer until water is absorbed.
Stir in broth, peas, carrots, and cumin.
Cover and simmer until broth is absorbed and rice is tender; about 10 minutes.
Buckwheat Galettes(Crepes)


Ingredients:
milk, sugar, salt, butter, buckwheat flour, flour, eggs, bacon, mushroom, eggs, cheese

Directions:
Blend milk, sugar, salt, melted butter, buckwheat flour, flour, and eggs in a blender.
Put in refrigerator overnight; pull out 30 minutes before you start cooking the crepes.
Cook the bacon, saute mushrooms with bacon.
Have eggs scrambled or sunny side up.
You will put these on cooked crepe and melt cheese on crepe.
For crepe, get pan hot and really buttered well because buckwheat STICKS.
Pour batter in pan and swirl around pouring out extra batter; make crepes very thin.