xiaoxl/recipe_data huggingface dataset:
Baked Salmon with Coriander and Thyme


Ingredients:
boneless salmon fillets, ground coriander, fresh thyme, dried thyme, lemon, bay leaf, sea salt

Directions:
Preheat oven to 350F degrees.
Line a baking dish with parchment paper or foil, large enough to fold over and seal.
Place the fillets in the middle off the dish and sprinkle with coriander and thyme.
Grind a little sea salt over the fillets.
Place one or two lemon slices on each fillet.
The lemon peel can be a bit strong; if you wish, you can remove the peel with a paring knife before putting the slices on the fillets.
Fold the parchment paper over the fillets and staple or paper clip, or fold the foil and crimp to seal.
Bake for about 18 minutes.
When salmon is done remove to a plate.
Place a fresh slice of lemon on each fillet and a sprig of fresh thyme, and serve.
Variations: Add some shrimp and scallops in with the salmon.
Anoint the salmon with a tablespoon of dry white wine or dry vermouth prior to adding the seasonings.
Durian Cake


Ingredients:
self raising flour, butter, sugar, durian

Directions:
Preheat oven to 180C or 350°F.
Cream butter and sugar until fluffy.
Add in the egg yolks one at a time.
Beat well before adding the next yolk.
Add durian meat and beat well.
Next, add in the beaten egg whites.
Last but not least, add in the flour.
Put in a 8 x 8 greased pan and bake for an 1 hour.
Warning: Durian meat does smell a tad strong so it might be a good idea to warn your family members when you are about to try this cake.
Soft Chocolate Chip Cookies II
Category: desserts
By Deb Wical

These are soft and chewy cookies.

Ingredients:
½ cup butter
½ cup shortening
¾ cup packed brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups semisweet chocolate chips
2 cups all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips. Bake on ungreased cookie sheet for 8-10 min.  Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft.  Can make this recipe for bars too. Spread dough into greased 9x13 inch pan.  Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Yields: 2 dozen

Calories: 411.2
Fat: 23.1 g
Saturated fat: 10.9 g
Carbohydrates: 51.1 g
Sugars: 33.3 g
Dietary fiber: 1.8 g
Protein: 3.7 g
Cholesterol: 35.8 mg
Sodium: 220.3 mg
Mezze Maniche Alla Puttanesca


Ingredients:
garlic, extra virgin olive oil, oregano, parsley, salt, black pepper, anchovies, green olives, black olives, diced tomatoes

Directions:
Put in a frying pan (aluminum is suggested for these types of cooking but not necessarily] extravirgin olive oil, garlic, anchovies and the hot pepper (if you don't like too spicy use 1/2 teaspoon].
Brown the previous ingredients until the anchovies melts.
Meanwhile cut into with a knife the green and the black olives.
Add the tomoatoes, sliced olives, oregano, black pepper, parsley and salt.
Cook the sauce on a low flame/heat for 20 minutes.
Meanwhile, use another pot to boil the water.
Cook the pasta, exactly al dente ;-].
Drain the pasta and dress it (in the same water pot] with half of the sauce you prepared.
Plate up and add a bit more sauce on the top with a pinch of fresh parsley.
Buon Appetito!
Orange, Grapefruit and Grape Compote


Ingredients:
navel oranges, grapefruits, sugar, green seedless grape

Directions:
Finely grate zest from 2 oranges and 1 grapefruit into a small bowl and stir in sugar.
Cut peel, including all white pith, from oranges and grapefruit with a sharp knife, then, working over a large bowl, cut segments free from membranes, letting segments fall into bowl.
Squeeze enough juice from membranes to measure 1/2 cup, then add to citrus segments with grapes and 3 tablespoons citrus sugar.
Toss fruit gently and serve with remaining sugar on the side.
Note: <U+0095> Compote can be made 1 day ahead and chilled, covered.
Keep remaining citrus sugar in a sealed plastic bag at room temperature.
Thai Peanut Sauce


Ingredients:
garlic clove, water, soy sauce, sugar, creamy peanut butter

Directions:
Heat the oil in a frying pan. Saute the garlic till golden.
Add water, soy sauce, and sugar. Stir until sugar is dissolved and the mixture is heated through.
Add peanut butter and stir till well combined. Simmer till reaching desired thickness, then serve over meat, seafood, or whatever else you like.
Steak Gorgonzola With Balsamic Reduction over Pasta


Ingredients:
boneless beef top sirloin steaks, fresh rosemary, pasta, spinach, alfredo sauce, green onion, gorgonzola, gorgonzola, sun-dried tomatoes, milk, heavy cream, parmesan cheese, romano cheese, jumbo egg yolks, sugar

Directions:
A key to this recipe is marinating the steak for at least 1 hour, I prefer half a day or more.  If you will be making your own alfredo sauce and/or balsamic reduction these can and should be done first.  They can then be refrigerated for future use or set on a back burner until the steak and pasta are cooked.
MARINATED STEAK PREPARATION.
Cut beef into 1/2" cubes and set aside.
Add the italian dressing to the beef, toss and let marinate for at least 1 hours
ALFREDO SAUCE.
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.  Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.  Slowly add the egg yolk mixture back into the remaining cream mixture.  (This will increase the temperature of the egg yolks which is called tempering].
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
BALSAMIC REDUCTION.
Take the bottle of balsamic vinegar and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl] and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
COMPLETE MEAL.
Heat Alfredo sauce in large sauté pan.
Add onion, spinach and gorgonzola cheese.
Grill steak to desired doneness.
Cook pasta.  Place drained pasta in sauté pan with heated alfredo sauce.
Toss pasta with sauce and place on a large platter.
Place grilled beef on pasta and sauce.
Drizzle with balsamic glaze.
Sprinkle remaining gorgonzola cheese and sun dried tomatoes.
Enjoy with a tomato salad and a nice glass of wine!
Easy Grilled/Broiled Pork Chops


Ingredients:
Kitchen Bouquet, garlic powder, celery seed

Directions:
Rub both sides of the chops with the Kitchen Bouquet.
Sprinkle the chops with half of the garlic salt and celery seed on each side.
Grill or broil on medium to medium-high heat for 5-7 minutes per side for thin chops or 8-10 minutes per side for thicker chops OR until medium-well or well-done, according to personal preference.
Do not overcook or they will be dry.
Iced Green Tea With Ginger


Ingredients:
water, fresh ginger, sugar, lemon juice, lemon balm leaves

Directions:
Measure water into a saucepan, add ginger and bring to boil.
Add tea leaves; brew 1-3 minutes (or longer, depending on how strong you like your tea].
Add sugar and lemon juice, strain tea.
Allow to cool and add ice. Garnish with lemon balm leaves.
Garlic Potatoes With Juniper Berries


Ingredients:
extra virgin olive oil, garlic cloves, tiny new potatoes, fresh oregano

Directions:
Heat the oven to 350*F.
Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer.
Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
Reduce the oven temperature to 300˚F and bake uncovered for 50 minutes or until the potatoes are just tender.
Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
Sprinkle with the lemon juice, salt and pepper, and oregano.
Serve hot or warm, with toast, if desired.
Slow Cooker Venison Stew
Category: soups-stews-and-chili
By BYOUNG1519

An easy to make venison stew to die for.

Ingredients:
3 stalks celery, diced
½ cup chopped onion
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 tablespoons vegetable oil
2 pounds venison stew meat
salt and pepper to taste
dried oregano to taste
dried basil to taste
1 cup tomato sauce
½ cup dry red wine
½ cup water

Directions:
Place the celery, onion, garlic, and parsley in the bottom of a slow cooker.  Heat the oil in a large frying pan over medium-high heat.  Brown the venison well in two batches, and add to the slow cooker. Season to taste with salt, pepper, oregano, and basil.  Pour in the tomato sauce, red wine, and water.  Cook on Low for 7 to 10 hours.

Prep time: 30 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 45 mins
Yields: 6 Servings

Calories: 238.9
Fat: 7.9 g
Saturated fat: 2 g
Carbohydrates: 5.1 g
Sugars: 2.7 g
Dietary fiber: 1.2 g
Protein: 31.8 g
Cholesterol: 114.3 mg
Sodium: 657.2 mg
Cherry Cream Cheese Dessert


Ingredients:
cream cheese, sweetened condensed milk, lemon juice, vanilla extract, cherry pie filling

Directions:
"In a large bowl, beat cream cheese until fluffy.  Beat in sweetened condensed milk, lemon juice, and vanilla.  Lightly swirl pie filling into cream cheese mixture.  Spoon into serving dishes.  Cover and chill.  Garnish with almonds. Prep time includes refrigeration time."
Spicy Shrimp Gumbo
Category: soups-stews-and-chili
By Mark Lackey

This recipe has been in my family for many years. Delicious during cold winter nights.

Ingredients:
½ cup vegetable oil
½ cup all-purpose flour
1 large onion, chopped
½ cup finely chopped celery
½ cup sliced green onion
½ cup chopped fresh parsley  (Optional)
6 cloves garlic, minced
4 cups chicken broth
1 teaspoon salt
½ teaspoon ground red chile pepper
2 pounds fresh medium shrimp, peeled and deveined
3 cups hot cooked rice
9 sprigs fresh parsley  (Optional)

Directions:
Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes. Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes. Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes. Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

Prep time: 30 mins
Cook time: 33 mins
Total time: 1 hr 3 mins
Yields: 9 servings

Calories: 310.3
Fat: 13.8 g
Saturated fat: 1.9 g
Carbohydrates: 25.4 g
Sugars: 1.7 g
Dietary fiber: 2 g
Protein: 20.4 g
Cholesterol: 155.8 mg
Sodium: 887.1 mg
Curried Zucchini Soup
Category: soups-stews-and-chili
By NADO2003

Delicious soup with simple ingredients. Easy to make.

Ingredients:
2 tablespoons extra virgin olive oil
1 large onion, halved and thinly sliced
1 tablespoon curry powder
sea salt to taste
4 small zucchini, halved lengthwise and cut into 1 inch slices
1 quart chicken stock

Directions:
Heat the oil in a large pot. Stir in the onion, and season with curry powder and salt. Cook and stir until onion is tender. Stir in zucchini, and cook until tender. Pour in the chicken stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Remove soup from heat. Use a hand blender, or transfer in batches to a blender, and blend until almost smooth.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 73.5
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 6.3 g
Sugars: 2.8 g
Dietary fiber: 1.7 g
Protein: 1.8 g
Cholesterol: 0.5 mg
Sodium: 536.9 mg
Cinnamon Focaccia


Ingredients:
flour, active dry yeast, salt, warm water, butter, margarine, sugar, cinnamon, powdered sugar, half-and-half cream

Directions:
In a mixing bowl, combine 2 cups flour, yeast and salt.
Add water and oil; beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each portion flat.
Cover and let stand for 10 minutes.
Press dough into 2 greased 12-inch pizza pans.
Prick top of dough with a fork. Brush with butter. Combine sugar and cinnamon; sprinkle over dough. Top with nuts.
Let stand 10-15 minutes.
Bake at 350° for 25-30 minutes or until lightly browned. Remove from pans to wire racks.
Combine powdered sugar and enough cream to achieve a glaze consistency. Drizzle over warm bread.
Trail Mix Balls


Ingredients:
honey, water, peanut butter, vanilla, rolled oats, sunflower seeds, salted peanuts, coconut, sesame seeds

Directions:
In a small saucepan combine honey and the water; cook and stir over low heat until the honey liquefies.  Remove from heat.  Add peanut butter and vanilla, whisking until peanut butter is melted and mixture is smooth.
To toast oats, place them in a dry medium skillet; cook over medium-high heat until lightly golden and fragrant, stirring frequently to prevent scorching.
Meanwhile, in a large bowl combine the rice cereal, toasted oats, fruit bits, sunflower kernels, peanuts, coconut, and sesame seeds.  Pour honey mixture over cereal mixture; stir to coat.  Cover and chill for 1-2 hours or just until firm.
Using your damp hands, shape mixture into 30 balls, each about 1 1/4 inches in diameter.  Chill balls until ready to serve.  Store in a tightly covered container in refrigerator for up to 1 week.
Quick Cocolate Brownies


Ingredients:
chocolate, eggs, self raising flour, caster sugar, pecans, vanilla essence

Directions:
Preheat the oven to 200 degrees C/ 400 degrees F/ Gas 6.
Using a little of the sunflower oil, grease and line a 9" shallow cake tin.
Melt the chocolate with the remaining oil in a heatproof bowl over simmering water, stirring until smooth.
Beat the eggs lightly, then add to the chocolate, stirring vigorously. Beat in the flour, sugar and vanilla essence and pour into the prepared tin.
Arrange the pecans on the top and bake for 10 minutes ( if you like a chewy brownie] if you like a more cake like brownie bake for an extra 5 minutes.
Cut into squares and leave in the tin to cool.
Iowa Ham and Corn Chowder


Ingredients:
onion, water, chicken broth, frozen southern style hash brown potatoes, margarine, flour, ham, pepper, chives, cheese

Directions:
Combine onion, water, 1/2 cup chicken broth and potatoes in a large saucepan.
Cook over medium heat about 10 minutes, or until potatoes are tender.
Use a spoon or masher to crush potatoes.
Combine margarine and flour; stir into potato mixture.
Blend in remaining broth, stirring until thickened.
Stir in corn, milk, ham and pepper.
Cook on low heat until chowder is hot.
Top individual servings with desired garnishes.
Chicken & Broccoli Bow-Tie Pasta Salad


Ingredients:
farfalle pasta, fresh broccoli florets, grape tomatoes, light cheddar cheese, monterey jack cheese, parmesan cheese

Directions:
Cook pasta according to directions.
Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
Drain pasta and broccoli.
Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
Add pasta mixture; mixing lightly.
Sprinkle top with parmesan cheese.
Chocolate-Mint Cupcakes


Ingredients:
sour cream, eggs, vanilla, butter, salt, butter, cream cheese, powdered sugar, salt, milk, vanilla

Directions:
Preheat oven to 350. Line two twelve-cup muffin tins with paper or green foil liners.
Beat together all cake ingredients, adding the mix when the eggs have been combined. Stir with a whip or spoon for 1-2 minutes, it is okay, if a few lumps remain.
Divide between prepared pans. Place in oven, rotating pans halfway through cooking, and baking for a total of 20-25 minutes, the cakes will be set, but billowy, when they are done, tear into one loosely with a dinner fork, if there be any suggestion of rawness.
Cool on racks until cool, unmold to finish cooling, if desired.
Beat together all icing ingredients except mints in an electric mixer fitted with the paddle attachment.
While the mixture works, finely chop 12-14 mint candies (1/2 cup], and add to butter icing, working with the mixer, for 1-2 minutes more. Set aside until cakes are cool.
Rather finely chop the remaining candies, and set into a bowl, set aside.
Put the icing into a large zip-top bag, and cut about 1/2-inch slit in one corner, or fill a pastry bag, fitted with a large plain, or star tip.
Cover the tops of each cupcake evenly.
Dip each top, and side in mint candy pieces, shaking off excess, and coating evenly, it is okay, if not all of the mint pieces are the same size, from an 8.5 ounce bag, there will be enough "crumbs" to cover all of the cakes. Serve at room temperature. Chill one night in the refrigerator, before consuming, if desired.
Cinnamon Buckwheat Bread


Ingredients:
dry yeast, dry yeast, warm water, dry milk, sugar, buckwheat flour, flour, cinnamon, salt

Directions:
Grease two loaf pans (4 1/2 x 8 1/2].
Sprinkle yeast over the warm water and let sit for 10 minutes or until bubbling and set aside.
In a large mixing bowl combine dry milk, sugar, buckwheat and 5 1/4 cups flour, cinnamon and salt.
Stir in yeast mixture and then beat until dough is silky, adding more flour if necessary (by hand 8-10 minutes].
Grease a large bowl with corn oil.
Place dough in greased bowl, turning to cover all sides and then cover with plastic wrap and let dough rise in a warm place (30 minutes] or until doubled.
Punch dough down and let rise again for 30 minutes.
Divide dough in half and form into logs.
Place dough in prepared pans, brushing with beaten egg whites.
Let dough rise again (30 minutes].
Make two diagonal cuts in top of each loaf and then sprinkle loaves with 2 tablespoons of flour.
Bake in preheated 400-degree oven for 30-40 minutes or until crust is golden brown.
Turn loafs onto cooling rack to cool.
Parmesan-Crusted Chicken Fingers


Ingredients:
olive oil, panko breadcrumbs, parmesan cheese, fresh parsley, ground black pepper, Dijon mustard

Directions:
Place a rack in the top third of the oven.  Heat oven to 425°F  Set a wire rack on a baking sheet and coat rack lightly with cooking spray.
In a shallow bowl, stir together breadcrumbs, Parmesan cheese, parsley (if using], and pepper.  In another shallow bowl, whisk together mustard and egg whites until frothy and opaque.  Dip each chicken tender in egg white mixture, then in breadcrumb mixture to coat all sides.  Place on prepared rack.
Spritz top of each tender lightly and evenly with cooking spray, then turn and repeat on the other side.  Bake until crumb coating is golden brown and crisp and chicken is no longer pink at the center, 15-20 minutes.  Serve immediately.
Kitchen Bouquet wanna-be


Ingredients:
brown sugar, water

Directions:
Put brown sugar in a pan on low-medium heat.
Slowly stir until sugar has started to burn.  It will smell and might melt a bit, but in this amount and at this heat it won't melt entirely.  If you make a smaller amount for whatever reason it probably will melt completely but that shouldn't make a difference.
Add water, stir well until liquid is lump-free.
Bottle and use like Kitchen Bouquet.
Missy's Red Velvet Cake W/Cream Cheese Frosting


Ingredients:
eggs, granulated sugar, unsalted butter, cake flour, salt, buttermilk, baking soda, baking soda, white vinegar, unsalted butter, pecans, cream cheese, confectioners' sugar, vanilla extract

Directions:
Preheat oven to 350°F Spray pans w/Pam Baking Spray or grease and flour two 9-in. cake pans; set pans aside.
With electric mixer on medium speed, beat eggs, shortening and sugar until well combined. Add the food coloring and cocoa, mixing well. Add the butter and mix well.
In a separate bowl, sift the cake flour & salt three times. Slowly add to creamed mixture. Add the buttermilk and mix well.
In a small bowl, combine baking soda & vinegar, stirring until baking soda is dissolved. Once dissolved, add to batter and mix well.
Pour batter into the prepared pans & bake about 20 mins or until cake springs back upon touch. Let layers cool completely on wire racks.
While cakes are cooling, prepare frosting. Using an electric mixer, combine butter, vanilla & cream cheese until completely blended. Reduce mixer speed & gradually add sifted confectioners' sugar. Once completely blended, add chopped pecans, if desired.
Quick Braised Cabbage


Ingredients:
savoy cabbage, canola oil, whole cloves, black mustard seeds, curry leaves, bay leaf, shallots, garlic cloves, fresh ginger, ground turmeric, tomatoes, vegetable broth, kosher salt

Directions:
Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them], leaving the core intact so that the wedges stay together while they cook.
Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste].
Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising].
Remove and discard cloves, curry leaves, and bay leaf.
Romaine Salad With Pecan and Blue Cheese Dressing


Ingredients:
olive oil, red wine vinegar, salt, fresh coarse ground black pepper, blue cheese, pecans, romaine lettuce

Directions:
In sald bowl,combine oil,vinegar,salt and pepper., Whish until well blended., Add half the blue cheese,mash into dressing., Add 1/4 cup pecans., Add romaine. Toss well to coat., Top with remaining blue cheese and nuts.
Soft Sour Cream Sugar Cookies


Ingredients:
sugar, butter, sour cream, eggs, vanilla, salt, baking soda, baking powder, nutmeg, flour

Directions:
Cream the butter and the sugar together.
Add the sour cream.
Add the eggs and vanilla.
In a separate bowl, mix the flour, salt, baking powder, baking soda, and nutmeg together. Gradually add the dry ingredients to the egg mixture, mixing gently until you have a soft dough.
Chill for about 1 hour.
Roll out on a lightly floured board. These cookies rise a lot, so keep that in mind when rolling out the dough.
Cut out shapes and place on an ungreased cookie sheet. Preheat the oven to 350°F Bake for 9-10 minutes. The cookies should not brown and will firm up after cooling.
Decorate with your favorite frosting, glace, or colored sugar.
Chile 'n' Cheese Spirals


Ingredients:
cream cheese, cheddar cheese, green onion, red bell pepper, ripe olives, flour tortillas, thick & chunky salsa

Directions:
Combine cream cheese, Cheddar cheese, chiles, green onions, bell pepper and olives in medium bowl.
Spread 1/2 cup cheese mixture over each tortilla; roll up.
Wrap each roll in plastic wrap; refrigerate for 1 hour.
Remove plastic wrap; slice each roll into six 3/4 inch pieces.
Serve with salsa for dipping.