xiaoxl/recipe_data huggingface dataset:
Rosemary and Olive Grissini


Ingredients:
warm water, flour, whole wheat bread flour, instant yeast, fine salt, garlic powder, fresh rosemary leaf

Directions:
In a large bowl (or a stand mixer fitted with the dough hook], combine all ingredients (in order].
Knead to form an elastic dough (about 7-10 minutes].
Cover and let rise 1 hour.
Deflate dough, knead briefly, and let rest 10 minutes.
Heat the oven to 375F (350F convection] If your oven is not convection, place a rack in the middle of the oven.
Line 4 baking sheets with parchment paper and set aside.
Roll the rested dough out into a rectangle about 20x12”.
Cut in half crosswise, then into ¼” strips lengthwise.
Lightly roll each strip to round the edges and place on the parchment lined sheets.
Cover and let rest for 20 minutes.
Bake (1 sheet at a time if not using convection] for 18 minutes, until crisp and golden. Keep unbaked sticks in the fridge during baking.
Immediately transfer to a cooling rack and cool completely.
Emeril's Shrimp Scampi Po-Boy on Garlic Bread


Ingredients:
large shrimp, unsalted butter, olive oil, fresh garlic, salt, pepper, cayenne pepper, dry white wine, dry vermouth, lemon juice, Worcestershire sauce, lemon zest, green onion, fresh parsley, basil, parmesan cheese

Directions:
In bowl, lightly season shrimp with essence.
In large skillet or saute pan, melt butter and heat oil over med heat.
Add garlic, salt, pepper, and cayenne and cook, stirring, until garlic is soft and fragrant but not browned, about 2 minutes.
Add wine and bring to boil.
Cook, stirring occasionally, until wine is reduced by half.
Lower heat to med-high, add shrimp, lemon juice, worcestershire, and lemon zest and cook, till shrimp are pink.
Stir in parsley and basil, remove from heat.
Season to taste.
To serve, spoon shrimp and sauce into bottom half of prepared garlic bread. Sprinkle lightly with cheese and top with the remaining garlic bread.
Coca-Cola Chocolate Cake


Ingredients:
sugar, flour, margarine, shortening, buttermilk, vanilla, eggs, small marshmallows, butter, margarine, pecans, powdered sugar

Directions:
Sift flour and sugar together.
Combine the margarine, shortening, cocoa and cola in saucepan and bring to boil. Add the chocolate mixture to sugar-flour mixture. Add buttermilk, soda, vanilla and beaten eggs.
Beat well, fold in marshmallows.
Bake at 350°F for 40 minutes in a 13 x 9 pan.
Ice with the chocolate icing.
Peach Muffins
Category: bread
By FBGMOMOF4

In my hurry to use up some peaches, I came up with this muffin recipe. It turned out so good, just like peach cobbler in a muffin, that I thought I'd share it with everyone! This is also really good bread! Just increase the baking time to 1 hour at 350 degrees F and use 2 loaf pans.

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

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease the bottoms and sides of 16 muffin cups, or line with paper liners. In a large bowl, mix the flour, cinnamon, baking soda, and salt. In a separate bowl, mix the oil, eggs, and sugar. Stir the oil mixture into the flour mixture just until moist. Fold in the peaches. Spoon into the prepared muffin cups. Bake 25 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before turning out onto wire racks to cool completely.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 16 muffins

Calories: 351.1
Fat: 18.2 g
Saturated fat: 3 g
Carbohydrates: 44.3 g
Sugars: 26.1 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Cholesterol: 34.9 mg
Sodium: 238.3 mg
Apple-Cinnamon Granola Bread


Ingredients:
water, applesauce, butter, salt, whole wheat flour, all-purpose white flour, bread machine flour, granola cereal, dry milk, brown sugar, cinnamon

Directions:
Measure carefully, placing all ingredients in bread machine pan in the order written above.
Select Whole Wheat or Basic/White cycle. Use medium or light crust color.
Peanut Butter Chocolate Rice Krispie Treats


Ingredients:
peanut butter, sugar, chocolate chips

Directions:
Combine 1 cup peanut butter, karo syrup and sugar and bring to a boil.  Remove from heat and pour in rice krispie cereal.  Mix together and put into 9 x 13 pan.  Do not smash too much, or it will be too solid and difficult to eat and cut through.
Mix together 1 cup peanut butter and 1 cup chocolate chips.  Melt in microwave, 30 seconds at a time, mixing after each interval until melted.  Pour over rice krispie treats.  Put into fridge and let set for 2 hours.  Then ready to serve.
North African Chicken Noodle Soup


Ingredients:
chicken broth, white wine, carrot, boneless skinless chicken breast, flat leaf parsley, ground cumin, pepper, lemon juice, egg, salt

Directions:
In a saucepan, bring broth and wine to a boil.  Add the finely diced carrots and egg noodles and simmer for about 15 minutes.
Stir in chicken, chopped parsley, cumin and pepper.
In a small bowl, beat the egg with the lemon juice and beat in about 1/4 cup of the hot broth.
Add this egg mixture SLOWLY to the broth mixture in the saucepan, stirring constantly (so egg does not "scramble"]; DO NOT BOIL.
Salt to taste and serve.
Turmeric Orange Ginger Infused Rice


Ingredients:
rice, butter, garlic clove, gingerroot, dried mango, water, salt, cinnamon, turmeric, cracked black pepper, pine nuts, mint leaf, olive oil

Directions:
Take ½ cup diced dried mango in a small cup and add 1 tablespoon thawed frozen orange juice concentrate.
Add enough very warm, but not hot, water to cover. Let sit to plump and infuse mango with orange juice.
Meanwhile, melt butter over low-medium heat in 2 quart saucepan, but do not brown.
Add garlic and ginger to butter and let combine until entire mixture is no longer raw and cooked to infuse the butter. Do not brown.
Drain mango, take juice and pour into measuring cup and add water to equal 1 ¾ cup.
Add liquid to saucepan and bring to a boil. Add rice, salt, cinnamon and pepper and turmeric.
Cover and simmer about 15 minutes til rice is tender and all liquid is absorbed. Remove from heat, covered.
Then add macerated mango, fluffing with a fork. Recover. Before serving, sprinkle with freshly minced mint and pine nuts. Refluff. Taste for seasoning (salt and pepper], and adjust to taste.
Drizzle with Extra Virgin Olive Oil and serve. Enjoy.
Houlihan's Thai Chile Wings


Ingredients:
chicken wings, granulated sugar, soy sauce, fresh ginger, fresh garlic clove, chili sauce

Directions:
1.	Rinse chicken wings, and pat dry with paper towels. Place chicken in Ziploc bag.
2.	For the marinade/sauce, in a medium mixing bowl, combine sugar, sesame oil, soy sauce, grated ginger, garlic and chili sauce. Mix well, and pour mixture into bag with chicken. Cover and refrigerate for at least 3 hours (preferably overnight].
Note - If desired, double sauce recipe and reserve half of the sauce.
3.	Preheat oven to 350 degrees F (175 degrees C].
4.	Coat cookie sheet with nonstick cooking spray.
5.	Bake chicken, uncovered, in the preheated oven for 1 hour.
6.	Once wings are done, toss wings in unused sauce. Serve tossed with chopped cilantro, sesame seeds, and sliced green onions.
Salmon in Mango and Ginger Sauce


Ingredients:
salmon steaks, fresh lemon juice, garlic cloves, dried tarragon, shallots, tomatoes, mango, water, preserved gingerroot, butter

Directions:
Place salmon steaks in a large, shallow baking dish; sprinkle with lemon juice, garlic, tarragon, and salt and pepper; let marinate in the refrigerator for at least 1 hour.
Meanwhile, place the mango, tomato, shallots in a blender or food processor and process until smooth; add fish stock or water and the ginger liquid and process again.
Melt the butter in a skillet over medium heat, then cook the salmon about 3 minutes per side; add the mango puree, cover, and simmer 5 minutes more.
Transfer the salmon to serving dishes, heat the mango puree and adjust seasonings; pour sauce over salmon and serve.
Good Burger
Category: main-dish
By Unachica

These aren't your everyday hamburgers. They taste a little different, but this is the only way I make them. Everyone loves these, and they are fairly simple to make. The brown sugar brings out the flavors of the other spices. Please note that these aren't exact measurements.  I just throw a little of this and a little of that in.

Ingredients:
1 pound ground beef chuck
½ small yellow onion, finely chopped
6 tablespoons brown sugar
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
2 tablespoons steak sauce
¼ cup Italian seasoned bread crumbs

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate. In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and Italian seasoned bread crumbs. Form the mixture into four burger patties. On the prepared grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 burgers

Calories: 383.4
Fat: 20.8 g
Saturated fat: 8.2 g
Carbohydrates: 27.8 g
Sugars: 20.5 g
Dietary fiber: 0.7 g
Protein: 21 g
Cholesterol: 80.5 mg
Sodium: 421.4 mg
Cajun Margarita


Ingredients:
chili pepper, lime slice, salt

Directions:
FOR THE CHILE-INFUSED TEQUILA: combine all ingredients in a jar or bowl. Cover, and let sit at room temperature overnight or at least 2 hours.  Strain into bottle or jar and keep in a cool, dark place.
MARGARITA:
Rim margarita glasses with salt by running  a slice of lime around rim and then dipping in margarita salt.  Set aside.
To make the margaritas, combine the chile-infused tequila, orange liqueur, margarita mix, hot sauce, and ice in a blender. Cover, and puree for 1 minute, until no chunks of ice remain.
Fill the prepared glasses with blended margaritas. Garnish with lime slices and a whole chile pepper.
Sugar-And-Spice Candied Nuts


Ingredients:
unsalted butter, sugar, light corn syrup, cinnamon, ginger, nutmeg, kosher salt, parchment paper, butter

Directions:
Put oven rack in middle position and preheat oven to 350 degrees; line a large baking sheet with parchment paper and lightly butter parchment.
Stir together butter, sugar, corn syrup, spices, and salt in a 1 1/2- to 2-quart heavy saucepan and bring to a boil over high heat.
Add the nuts and cook, stirring constantly, 3 minutes.
Spread nuts in 1 layer on lined baking sheet, separating any clumps.
Bake, stirring nuts once with a heatproof rubber(Silicone]Spatula halfway throufh baking (keep nuts in 1 layer], until golden and bubbling, 12 to 15 minutes.
Cool on baking sheet on a wire rack 45 minutes, then break into small clusters with your hands.
Chocolate Icing
Category: desserts
By Chas

This chocolate icing uses butter and brown sugar with plenty of confectioners' sugar for a quick frosting for your cake.

Ingredients:
4 tablespoons butter
½ cup packed brown sugar
2 tablespoons milk
1 ½ cups confectioners' sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract

Directions:
In a saucepan, melt butter and brown sugar over medium heat. Stir until sugar is dissolved, then add milk. Bring to a boil and remove from heat. Sift together cocoa and confectioners sugar. Blend into butter mixture and add vanilla. If consistency is too stiff, add more milk. Spread Quickly over cooled cake, as frosting will set up very fast.

Yields: 2 cups

Calories: 156.6
Fat: 4.8 g
Saturated fat: 3 g
Carbohydrates: 29.2 g
Sugars: 28.5 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Cholesterol: 12.5 mg
Sodium: 37.4 mg
Wonderful Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, unsalted butter, sugar, brown sugar, vanilla, egg, chocolate chips

Directions:
-Sift flour, baking soda, and salt together. Set aside.
-Cream butter and sugars on low until smooth and lump free (about 3 minutes].
-Add vanilla and eggs. Beat 15 seconds or until fully incorporated.
-On low, add flour mixture. Beat until just incorporated (will look a tad different than your traditional cookie dough mix at this point].
-Add chocolate.
-Refrigerate dough for 1 hour (I've done 30 minutes before and been okay] or measure out dough by spoonful and freeze.
-Preheat oven to 350
-Line pans with Parchment Paper.
-For fresh dough: Bake 12 minutes, turning pans halfway (and rotating].
-For frozen dough: Bake 17 minutes.
-Cool for one minute and transfer to wire rack (if they make it there!].
Zucchini Fritters


Ingredients:
flour, garlic powder, fresh garlic, egg, oregano, parmesan cheese, zucchini

Directions:
Beat all the ingredients (except the zucchini & oil] to make a reasonably thick, but smooth batter. If the batter is too thick add a spoonful of water so it has a smooth consistency.
Place the zucchini slices on a paper towel to allow some fluid to escape (for about 15 minutes]. Dip each slice in the batter and fry in a skillet with some oil (you do not have to immerse the slices in oil]. Flip the slices. once.
They are done when they are golden brown; drain on paper towels.
Serve hot with a nice chutney dip or other dip.
Pear and Almond Tart


Ingredients:
water, sugar, fresh lemon juice, bosc pears, powdered sugar, salt, unsalted butter, all-purpose flour, all-purpose flour, sugar, unsalted butter, egg, powdered sugar

Directions:
For the pears: bring 4 cups water, sugar and lemon juice to boil in a large saucepan over medium high heat, stirring until sugar dissolvds.  Add pears.  REduce heat tomedium and simmer until pears are very tender, turning occasionally, about 20 minutes.  Cool pears in syrup (can be made 2 days ahead.  cover and refrigerate].
For the crust: blend the powedered sugar, almonds and salt in processor until nuts are finely ground.  Add butter and blend until smooth, scraping down sides of bowl occasionally.  Mix in egg yolk.  Add flour.  Using off/on turns, blend until dough comes together in clumps.  Gather dough into a ball; flatten into disk.  Wrap in plastic and chill at least 3 hours (can be made 2 days ahead].
For almond filling: finely grind almonds and flour in processor.  Mix in 7 TBs sugar, then butter, blending until smooth.  Mix in egg and transfer filling to a medium bowl.  cover and chill at least 3 hours (can be made 2 days ahead].
Put rack in center of oven and preheat to 375*F.  Roll out chilled dough on floured sheet of parchment paper to 12 inch round, lifting and turning dough occasionally to free from paper.  Using paper as aid, turn dough into a  9 inch tart pan with removable bottom; peel off paper.
Seal any cracks in dough, trim overhang to 1/2 inch.  Fold overhang in, making double thick sides.  Pierce crust all over with a fork and put in the freezer for 10 minutes.
LIne crust with buttered foil, buttered side down, then fill with dried beans or pie weights.  Bake crust until sides are set, about 20 minutes.  REmove foil and beans.   Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer.  Cool crust on wire rack and reduce oven to 350*F.
Spread almond filling evenly in crust.  Stem pears and cut each in half lengthwise, scoop out cores.
Cut each half crosswise into thin slices.  Gently press each pear half to fan slices but keep slices tightly overlapped.  Slide spatula under pears and arrange atop the filling like spokes of a wheel with narrow ends in center.
Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes.  Cool tart in pan on rack.  Push pan bottom up, releasing tart from pan.
Can be made 8 hours ahead of time.  Let stand at room temperature.
Cut tart into wedges and sprinkle with powdered sugar to serve.
Mango Milkshakes


Ingredients:
mangoes, light brown sugar, vanilla ice cream, skim milk, mint sprigs

Directions:
Run mango and brown sugar through a blender or food processor until smooth and well-blended.
Place vanilla ice cream and milk with mango mixture in machine and process again until well mixed.
Pour into four parfait glasses and garnish each with a mint sprig.
Crispy-Chewy Oatmeal Raisin Cookies
Category: trusted-brands-recipes-and-tips
By SPLENDA® Sweeteners

Keep these crisp-yet-chewy cookies on hand for an after-school treat.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
1 cup SPLENDA® Sugar Blend
2  large eggs
1 tablespoon molasses
1 ½ teaspoons vanilla extract
3 cups old-fashioned oatmeal, uncooked
1 cup raisins

Directions:
Preheat oven to 350 degrees F. Stir together flour, soda, and cinnamon. Set aside. Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

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

Calories: 136.4
Fat: 5.9 g
Saturated fat: 3.4 g
Carbohydrates: 18 g
Sugars: 8.5 g
Dietary fiber: 1 g
Protein: 2 g
Cholesterol: 23.9 mg
Sodium: 76.4 mg
Salsa My Way


Ingredients:
onion, limes, juice of, lime juice, cilantro, ground cumin, chili powder, black pepper, salt, garlic, fire-roasted tomatoes

Directions:
Rinse the cilantro until all grit is removed.  Spin dry in salad spinner or dab with paper towels to remove excess water.
Remove the leaves from the cilantro, discarding stems.
Add onion (I usually halve the half], pepper, cilantro leaves to food processor.
For chunky salsa do a rough chop at this point.
Add remaining ingredients.
Process or blend to desired consistency.  Pour into container and store in refrigerator until ready to enjoy.  I'm not sure how long this will keep in a refrigerator  --  it never lasts more than a day or two at my house.
Lemon Butter Curry Catfish


Ingredients:
catfish fillets, salt, ground pepper, cooked rice, salt, onions, curry powder, lemon slices, butter, fresh parsley

Directions:
Rinse the fish and pat dry, then cut into bite-size pieces. Arrange in a well-greased baking dish and season with salt and pepper.
Stir together the rice, onion, and curry powder and spread over the fish. Top with lemon slices and dot with butter.
Bake at 350 degrees until fish flakes easily, about 25 to 35 minutes. Uncover for the last few minutes for any moisture to evaporate. Sprinkle with parsley and serve.
Orange Slice Cake


Ingredients:
flour, salt, dates, pecans, coconut, butter, sugar, eggs, baking soda, buttermilk, confectioners' sugar

Directions:
Sift flour and salt (if using]; set aside.
Combine orange slice candy, pitted dates, pecans and coconut; set aside.
Beat butter until light. While beating, gradually add sugar. Beat eggs, then add to butter and sugar.
Combine baking soda and buttermilk.
Add milk alternating with flour mixture. Blend well after each addition.
Add candy mixture, mixing well.
Turn into a 10-inch tube pan that  has been greased and floured.  Bake for 1 hour and 45 minutes at 300 degrees.
Remove from oven; combine orange juice and sugar and mix well.
TOPPING Combine orange juice and sugar. Mix well.  Pour over cake.
Abbey's White Chocolate Latte
Category: breakfast-and-brunch
By Hugatunity

I created this recipe for my little sister, Abbey, who's a latte fanatic. She was blown away, and drained it to the last drop! This makes one VERY large, indulgent latte, and could probably serve two. Enjoy!

Ingredients:
1 ½ cups milk
1 tablespoon heavy cream
⅛ teaspoon vanilla extract
1 tablespoon white sugar
½ cup brewed espresso
¼ cup white chocolate chips, chopped

Directions:
Combine the milk and cream in a saucepan, and whisk over high heat until hot and frothy. Remove from heat and stir in the vanilla and sugar. Whisk together hot espresso and white chocolate chips in a mug until smooth. If you are making two, pour half into another mug. Top with the frothy hot milk and stir to blend in the flavoring.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 270.1
Fat: 14.4 g
Saturated fat: 8.8 g
Carbohydrates: 27.7 g
Sugars: 27.5 g
Protein: 7.8 g
Cholesterol: 29.6 mg
Sodium: 110.1 mg
Blender Bearnaise Sauce
Category: side-dish
By BRIDGETCLARK

Bearnaise sauce is delicious, but can be difficult to make over a stove because it breaks (much like hollandaise). Here is a fool-proof recipe that will surely impress your dinner guests! Keeps for 1 week in the refrigerator.

Ingredients:
2 tablespoons white wine
1 tablespoon cider vinegar
1 teaspoon dried tarragon
½ teaspoon dried minced onion
¼ teaspoon ground black pepper
½ cup butter
3  egg yolks
2 tablespoons lemon juice
½ teaspoon salt
1 pinch cayenne pepper

Directions:
Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes. Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute. Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 8 servings

Calories: 127.2
Fat: 13.2 g
Saturated fat: 7.9 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 107.3 mg
Sodium: 230.6 mg
MIDDLE EAST MUHAMMARA


Ingredients:
walnuts, extra virgin olive oil, garlic cloves, tomato paste, lemon juice, pomegranate molasses, ground cumin, hot paprika, aleppo pepper, sea salt, parsley

Directions:
In a medium skillet over medium heat, throw in walnuts and sauté until they become more fragrant; toss often, about 4-5 minutes. Remove from the heat and add to the bowl of a food processor.
Add roasted red peppers, breadcrumbs, oil, garlic, tomato paste, lemon juice, pomegranate molasses, cumin, paprika, aleppo pepper, and salt; process until blended but not completely smooth, keeping the mixture slightly coarse. The process time shouldn’t take more than 1 minute. Half way through, clean the sides of the bowl; taste and adjust if necessary.
Transfer the muhammara in a serving dish, cover with plastic wrap and transfer to the refrigerator for 1 hour to allow the flavors to blend together.
When ready to serve, sprinkle chopped walnuts, fresh parsley and drizzle about ½ tablespoons oil if desired. Yield 2 cups.
Gluten Free Chocolate Chip Cookies (With Yacon)


Ingredients:
sea salt, baking soda, vanilla extract

Directions:
Combine dry ingredients in a large bowl., Stir together wet ingredients in a smaller bowl., Mix wet ingredients into dry., Form ½ inch balls and press onto a parchment lined baking sheet., Bake at 350° for 7-10 minutes., Cool and serve.
Peanut Butter Bread


Ingredients:
peanut butter, skim milk, whole wheat flour, white flour, white sugar, baking powder, salt

Directions:
Mix together peanut butter and milk with a mixer., Add dry ingredients., Pour into a greased 8x4 inch loaf pan., Bake at 350 degrees for 45 minutes., Allow to cool in pan 20 minutes., Remove to rack to finish cooling.