xiaoxl/recipe_data huggingface dataset:
Forevermama's Heirloom Brownies


Ingredients:
butter, eggs, sugar, baking powder, salt, walnuts, vanilla extract

Directions:
Preheat oven to 350 degrees fahrenheit.  Butter an 8 x8 x 2" pan.
Melt butter and chocolate together over a double-boiler.
In a medium bowl, beat eggs well.  Add sugar gradually and beat thoroughly until incorporated.  Add chocolate mixture and beat well.
In a separate bowl, mix sifted flour, baking powder and salt.  Add nuts (if using].  Stir into chocolate mixture and add vanilla.  Mix well.
Place in buttered pan and bake for about 25 minutes.  Cut into squares while still warm.  Makes 9 squares.
NOTE:  If you want to make it in a 9 x 13" pan, triple the recipe.  This I normally do when making it for parties or to feed 3 hungry nephews.
Note that the chocolate squares noted in ingredients above are 1 ounce for each square, therefore the total is 2 ounces.
Maple Sweet Dumpling Squash


Ingredients:
pure maple syrup, cinnamon, nutmeg, salted butter

Directions:
Preheat oven to 350 degrees.
Cut the squash in half and remove seeds with a spoon.
Use a fork to poke several holes in the outside skin of each half of the squash. Place squash in baking pan with hollow side up. Add 1" of water to bottom of pan.
Place 1 tablespoon of butter, 1/8 teaspoon of nutmeg and 1/2 teaspoon of cinnamon in the hollow of each squash half. Pour 1/4 cup of maple syrup on each.
Bake uncovered on middle rack for 30-45 minutes or until the flesh is soft.
Serve hot. If using sweet dumpling squash, each half will serve one person and can be served with dinner "as is." Alternately, you may allow the squash halves to cool partially, remove the skins, and mash or puree the squash.
Warm Moroccan Style Salad


Ingredients:
garlic cloves, onion, eggplant, chickpeas, mixed spice, of fresh mint, honey, ground cumin

Directions:
Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
Stir in the frozen vegetables, eggplant,  chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
Serve immediately.
Notes: Moroccan spice mix is available in the herb and spice section at the super market.
Big Boy Pork Chops


Ingredients:
soy sauce, red wine vinegar, maple syrup, ginger, center-cut pork chops

Directions:
Combine the marinade ingredients in a bowl; pour into a ziplock bag and add the chops.
Marinate overnight.
Scrape off ginger pieces.
Grill chops over medium high heat for 7 minutes on each side, basting often with the marinade.
Discard any leftover marinade.
Crunchy Garlic Chicken


Ingredients:
butter, margarine, milk, fresh chives, salt, garlic powder, fresh garlic cloves, fresh parsley, paprika, boneless skinless chicken breast halves, butter, margarine

Directions:
Heat oven to 425°F degrees.
Spray rectangular pan (9x13x2-inch] with cooking spray.
Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
Mix crushed cereal, parsley and paprika.
Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
Place in pan.
Drizzle with 2 tablespoons butter.
Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
Krab Coleslaw Salad


Ingredients:
cabbage, fat-free mayonnaise

Directions:
mix mayonnaise, relish, salt and pepper., Pour over cabbage and mix well., Add krab.  Enjoy.
Chili Paste With Garlic


Ingredients:
garlic, water, szechwan pepper

Directions:
Combine chilies, sesame seeds, garlic& water.
Heat oil in small saucepan.
Test oil by dropping in a few Szechwan peppercorns.
(It should sizzle but not burn].
Pour hot oil over chili mixture.
Cool& strain off the oil.
Pampered Chef Vinaigrette


Ingredients:
olive oil, sugar, garlic, oregano, basil, onion powder, salt

Directions:
Mix all ingredients well in the order listed., Enjoy!
Raw Shiitake Kale Salad


Ingredients:
kale, olive oil, shiitake mushrooms, vinegar, sea salt, sesame seeds

Directions:
In a large bowl, combine kale and olive oil., Massage the kale for a couple of minutes until it looks slightly wilted., Add mushrooms, vinegar and sesame oil., Sprinkle with salt and sesame seeds., Serve.
Gluten Free Play Dough


Ingredients:
cornflour, salt, cream of tartar, water

Directions:
Mix base ingredients in a large measuring pitcher.
Heat one cup of the resulting white mixture in a small saucepan. and add some food colouring (a few drops at a time] to reach the desired colour.
Stirring constantly with a wooden spoon, cook over low heat for about 5 minutes. Consistency will be very runny at first but once it starts to thicken mixture will firm up quite fast.
Remove from heat and knead to remove lumps (if any].
Repeat with rest of mixture. 1 cup of the mixture will yield approximately 1 small canister of Gluten-free Play Dough (like the standard sets with a few colours you buy in the store].
Given prep/cooking time is for one colour.
Country Fried Quail


Ingredients:
quail, flour, salt, pepper, flour, water, salt

Directions:
Spread the quail open and pat dry with paper towels.
Combine the 1/4 c flour, 1 t salt and 1/2 t pepper.
Dredge the quail in the seasoned flour.
Pour oil to 1/4" depth in the skillet and heat.
Add the floured quail to the oil when it's hot and brown on both sides.
Remove the quail from the skillet.
Combine the 3 T flour, 1 c water (or milk and water], and 1/2 t salt.
Add to the drippings in the skillet and stir to combine.
Add the quail back in the skillet.
Add enough water to come halfway up the quail.
Cover and reduce the heat to low.
Simmer for 30 minutes or until the quail is done and the gravy has thickened.
Greek Feta and Tomato Pasta


Ingredients:
extra virgin olive oil, onion, garlic cloves, plum tomatoes, dried oregano, salt, dry white wine, feta cheese, cracked black pepper

Directions:
Bring 4 quarts water to a boil and lightly salt. Prepare spaghetti following package directions.
Remove 1/4 cup of the cooking water and reserve; drain pasta.
Meanwhile, heat olive oil in large skillet over medium heat.
Add onion and cook 3 minutes, stirring occasionally.
Add garlic and cook for 1 minute, stirring so garlic does not burn.
Stir in tomatoes, oregano and 1/2 teaspoon salt. Cook for 2 minutes.
Add wine and cook for 1 minute.
Add feta cheese, spaghetti and reserved water and toss with pepper.
Serve immediately.
Potato, Blue Cheese and Mushroom Bake


Ingredients:
blue cheese, salt, pepper, butter, mushroom, dried thyme, dried rosemary, yukon gold potatoes

Directions:
Preheat over to 400.
Butter 13x9x2 inch baking dish.
Placed cheese in bowl, add 1/2 c cream.
Mash to chunky paste.
Mix in salt and pepper, add remaining cream.
Melt butter in large pot.
Add mushrooms and herbs; sautee until tender and liquid cooks away about 8 minutes.
Arrange half potatoes in dish.
Spoon 3/4 c cheese sauce evenly over.
Top with all mushroom mixture, 3/4 c cheese sauce, then remaining potatoes.
Top with remaining cheese sauce.
Cover dish with foil.
Bake for 30 minutes.
Uncover and bake about 30 minutes longer.
Let stand 10 minutes; serve hot.
Crusty Yummy Biscuits


Ingredients:
all-purpose flour, baking powder, salt, milk, butter

Directions:
In a bowl, combine the flour, baking powder, and salt.
Combine milk and oil, pour over the dry ingredients and stir just until moistened.
Turn out onto a floured surface; knead dough 5-6 times.
Roll out dough to 1/2 inch thickness; cut with a floured biscuit cutter.
Place on a greased baking sheet.
Bake at 425 degrees for 13-15 minuted or until golden brown.
Brush with melted butter to prevent hardening of the biscuits.
Serve warm with butter, honey, or preserves.
Chicken Enchiladas


Ingredients:
flour tortillas, boneless chicken breasts, chili peppers, cream cheese, green onions, cheese, corn, sour cream, cayenne pepper, garlic powder, onion powder, cumin, black beans, paprika, onion powder, garlic powder, cumin, salt, pepper, cayenne

Directions:
Preheat Oven to 350 degrees.
Prepare Rub for Chicken in small bowl.
Rub both sides of raw Chicken with the spice mixture.
Place in a dish & set in the oven for about 40 min or until no longer pink inside & juices run clear.
Meanwhile prepare enchilada mixture in big bowl. Add Cream Cheese, Corn, diced green onions, 1/2 cup sour cream, black beans & mix together.
Add cayenne pepper, garlic powder, onion powder, cumin, salt & pepper to the enchilada mixture & mix well.
After chicken is finished, slice into thin strips then cut into pieces, add to enchilada mixture. Mix Well.
Spray glass cooking dish with non-stick cooking spray.
Add 2 spoon fulls of mixture to each tortilla, roll all together & place into dish. (fills 2 glass dishes/8 in each].
After placing all tortillas wrapped with mixture in dish, pour green sauce over the top (how much you want depends on how you much green sauce you like on your enchiladas].
Place desired amount of shredded cheese on the top.
Place enchiladas in the oven for 30 minute.
Cool & Serve! Add sour cream on top if desired.
Chocolate Cherry Chewies


Ingredients:
low fat  sweetened condensed milk, flour, vanilla extract, dried tart cherry

Directions:
Preheat oven to 350.
In large bowl, combine low fat sweetened condensed milk, flour, cocoa, egg white and vanilla.
Stir in chocolate chips and cherries.
Spray baking sheets with cooking spray.
Drop dough by rounded tablespoonfuls onto baking sheets; bake 6 to 7 minutes.
Store loosely covered at room temperature.
Gluten-Free Pumpkin Bread
Category: bread
By antally

This recipe for gluten-free pumpkin bread gives you moist loaves that are full of flavor.

Ingredients:
1 cup pumpkin puree
¾ cup white sugar
2  eggs, beaten
¼ cup canola oil
¼ cup applesauce
1 ¾ cups gluten-free multi-purpose flour (such as Mixoflour)
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan. Mix pumpkin puree, sugar, eggs, oil, and applesauce together in a large bowl. Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a separate bowl; add to pumpkin mixture and stir until just blended into a batter. Gently fold raisins through the batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 146.1
Fat: 6.7 g
Saturated fat: 0.8 g
Carbohydrates: 21.2 g
Sugars: 19 g
Dietary fiber: 1 g
Protein: 1.7 g
Cholesterol: 37.2 mg
Sodium: 374.1 mg
Vegetables and Cabbage Stir-Fry with Oyster Sauce
Category: side-dish
By Lynn Wheaton

This is an authentic and simple Chinese recipe for doing a healthy vegetable dish without losing any vitamins. It's easy and fast to make and loved by young and old alike. Oyster sauce is easy to find in any Asian food store and most grocery stores.

Ingredients:
2 tablespoons olive oil
1 pound broccoli florets
1 pound cauliflower florets
½ head cabbage, cut into bite-size pieces
2 cloves garlic, minced
2 tablespoons oyster sauce

Directions:
Heat olive oil in a large skillet or wok over medium-high heat; saute broccoli, cauliflower, cabbage, and garlic in the hot oil until tender-crisp, about 5 minutes. Remove pan from heat and drizzle oyster sauce over the vegetables mix and toss to coat.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 cups

Calories: 111.2
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 15.2 g
Sugars: 6.3 g
Dietary fiber: 6.3 g
Protein: 5 g
Sodium: 102.1 mg
Sugar-Free Strawberry Banana Delight Jello Salad


Ingredients:
hot water, sugar-free strawberry gelatin, frozen strawberries, crushed pineapple, bananas, walnuts, fat free sour cream

Directions:
Dissolve jello in the hot water.
Fold in strawberries, crushed pineapple, banana slices and walnuts and stir to mix.
Pour 1/2 of the mixture into a 12" x 8" dish and refrigerate until firmly set.
set the other 1/2 aside at room temperature.
When refrigerated half is set gently spread with sour cream and then top with the remaining 1/2 mixture.
Refrigerate 2 to 3 hours before serving.
Strawberry S'mores


Ingredients:
graham crackers, marshmallows, strawberry slices

Directions:
Break graham crackers crosswise into squares., Roast marshmallows until lightly brown and melted inside., Spread strawberry jam onto 4 graham cracker squares., Top with marshmallow., Top with strawberry slices., Top with remaining graham cracker squares and press lightly., Serve warm.
Italian Tomato and Cheese Melt


Ingredients:
plum tomatoes, mozzarella cheese, provolone cheese, fresh basil leaves, olive oil, garlic powder, black pepper

Directions:
Drizzle open hoagie-style roll with a little olive oil (on the inside].
Layer evenly with tomato slices, then layer with mozzarella cheese.
Place basil leaves on top of mozzarella layer, drizzle with a bit more olive oil and a sprinkle of garlic powder and black pepper to taste.
Top with fontinella or provolone slices (or more mozzarella, if you like].
Broil openfaced 4 to 5 minutes or until roll is browned and cheese is bubbling.
Honey Pork


Ingredients:
green onions, hoisin sauce, low sodium soy sauce, honey, hot water, garlic cloves, salt, sesame seeds

Directions:
Combine first six ingredients in a small bowl.
Use half of that mixture to marinate the pork roast (I used a ziplock bag] for at least a couple of hours.
Sear on all sides in an oven-proof skillet.
Bake at 400% for 20-25 minutes. Use a meat thermometer to make sure it has reached a safe temperature.
Drizzle remaining hoisin mixture on meat.
Garnish with sesame seeds.
Yummy Chocolate Shake


Ingredients:
chocolate ice cream, milk

Directions:
"Put all ingredients in a blender and blend until smooth."
Brown Sugar Cookies (German)


Ingredients:
brown sugar, shortening, eggs, milk, baking powder, cinnamon, clove, salt, flour, raisins, walnuts

Directions:
Preheat oven to 350°F.
In a medium mixing bowl, cream together sugar and shortening until light and fluffy.
Beat in eggs, milk and orange rind.
Stir together baking powder, spices, salt and flour; mix into sugar mixture.
Stir in raisins and nuts (optional].
Drop dough by teaspoonfuls onto greased cookie sheets.
Bake for 10-12 minutes or until done.
Remove from baking sheets to wire rack and cool.
Store in airtight tins.
Mom's Lemon Bars


Ingredients:
flour, butter, shortening, powdered sugar, sugar, eggs, flour, lemon juice, powdered sugar

Directions:
Mix the first 4 ingredients and press into the bottom of a 9x13 pan.
Bake at 350F for 20 minutes.
Mix the next 4 ingredients, my mom always uses a little more lemon juice than is called for.  Remove pan from oven and pour filling over the top.
Bake for 25 more minutes or until they start to brown at the edges.
Sprinkle with powdered sugar when they come out of the oven, cool.
Cut into squares and serve.
Salmon Whole Standing


Ingredients:
salmon, celery top, green onion, lemon, ginger, white wine, parsley

Directions:
Ask your fish monger to not only gut it but also scale it and cut off the fins.  Leave the tail in tact for presentation.
Preheat oven to 400°F.
Stuff the cavity with the celery tops, green onions, lemon slices and ginger.
Now, to make it stand up, wad a piece of tin foil as long as the opening and stuff it in the bottom.
Stand your salmon up on a piece of heavy tin foil longer that it is.  If your tin foil is very wide, put another piece over top and seal after adding a few splashes of wine.  If your foil is narrow, attach a piece to each side and the seal up the center.  Don't wrap the tin foil in a manner that is comes in contact with the fish skin if you intend to serve it with the skin on.
Bake for 35-45 minutes for a 9 lb salmon.  Adjust a bit for size.  You can peak in the top and insert a fork to test for doneness.
Open and transfer to a large cutting board or platter for serving.
My preference is to take all the skin off, except the head and tail.  It will come off easily.  Garnish at will.
Serve with Recipe #253235 and/or sour cream.
Gazpacho


Ingredients:
tomatoes, celery, red onions, shallots, cucumbers, red wine vinegar, olive oil, cayenne pepper, fresh dill

Directions:
Wash and coarsely chop the tomatoes, saving the juice.
Core, seed and coarsely chop the peppers.
Peel, seed and coarsely chop the cucumbers.
Dice the celery.
Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
Puree the vegetables in small batches, using a blender or food processor.  Add tomato juice mixture, as necessary.  Do not puree completely -- mixture should be chunky and crunchy.
Stir in cayenne and dill and salt and pepper to taste.
Cover and chill for at least 4 hours.
Vietnamese Style Vegetarian Curry Soup
Category: soups-stews-and-chili
By shaggy

Vietnamese style curry powder can be found in Asian markets - especially in cities that have a large Vietnamese population. If you can't find it, use Madras curry powder. This spicy soup can be made into a thick stew by reducing the vegetable stock and water by half. Serve with rice and French bread.

Ingredients:
2 tablespoons vegetable oil
1  onion, coarsely chopped
2  shallots, thinly sliced
2 cloves garlic, chopped
2 inch piece fresh ginger root, thinly sliced
1 stalk lemon grass, cut into 2 inch pieces
4 tablespoons curry powder
1  green bell pepper, coarsely chopped
2  carrots, peeled and diagonally sliced
8  mushrooms, sliced
1 pound fried tofu, cut into bite-size pieces
4 cups vegetable broth
4 cups water
2 tablespoons vegetarian fish sauce  (Optional)
2 teaspoons red pepper flakes
1  bay leaf
2  kaffir lime leaves
8 small potatoes, quartered
1 (14 ounce) can coconut milk
2 cups fresh bean sprouts, for garnish
8 sprigs fresh chopped cilantro, for garnish

Directions:
Heat oil in a large stock pot over medium heat. Saute onion and shallots until soft and translucent. Stir in garlic, ginger, lemon grass and curry powder. Cook for about 5 minutes, to release the flavors of the curry. Stir in green pepper, carrots, mushrooms and tofu. Pour in vegetable stock and water. Season with fish sauce and red pepper flakes. Bring to a boil, then stir in potatoes and coconut milk. When soup returns to a boil, reduce heat and simmer for 40 to 60 minutes, or until potatoes are tender. Garnish each bowl with a pile of bean sprouts and cilantro.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 479.3
Fat: 26.5 g
Saturated fat: 11.6 g
Carbohydrates: 51.4 g
Sugars: 7.6 g
Dietary fiber: 8.9 g
Protein: 16.4 g
Sodium: 270.9 mg
Heavenly Spiced Cake


Ingredients:
sugar, brown sugar, butter, vanilla, eggs, flour, baking powder, baking soda, ground allspice, ground cinnamon, ground nutmeg, ground cloves, ground ginger, white pepper, buttermilk, baking apples, butter, brown sugar, cinnamon, lemons, lime, cream cheese, butter, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350°F.
Cream together butter and sugar, brown sugar until smooth.
Add eggs and vanilla, blend for 1 minute.
Stir all dry ingredients together.
Alternate adding scoops of dry ingredients and buttermilk to the creamed mixture while beating until all ingredients are combined.
Blend until there are no lumps.
Pour into two 9 inch rounds and bake for~40 minutes, or until inserted toothpick comes out clean.
Allow cakes to cool.
If you wish to stack the cakes you should cut the rounded tops off with a bread knife once they have cooled so that they will stack flat, save the removed portion for apple filling.
To make fried apple filling, scoop a trough into the top of the first cake layer for the apple filling, about 1 inch deep but leave the edges to form a shallow dish or basin in the cake.
Save the crumbs from this procedure.
Peel and core 2 baking apples.
Chop apples and put into a skillet along with 3 T butter, about 1/4 cup brown sugar and 1 tsp cinnamon.
Heat on medium heat, stir occasionally to prevent burning but allow the apples to brown slightly (this turns the sugars to caramel].
Once the apples have stopped sweating and are caramelized, add the juice from 1/2 lemon or lime and 1/4 cup of apple juice.
Remove from heat.
Add the cake crumbs until all liquid has been absorbed.
Spoon this into the shallow trough on the cake and place the second cake on top.
To make frosting, ceam butter and cheese together.
Blend in vanilla and add sugar.
Once sugar is incorporated turn mixer to high and whip until light and creamy.
Frost the top and sides of the cake, sprinkle with additional cinnamon or nutmeg if desired.
BBQ Country-Style Pork Ribs - Sous Vide
Category: meat-and-poultry
By Ryan Schroeder

Slow cooked with just a bit of flavor and then finished in the oven with your favorite sauce, these pork ribs are easy and delicious.

Ingredients:
1 tablespoon kosher salt
1 tablespoon white sugar
1 pound pork spareribs
½ teaspoon red pepper flakes, or to taste  (Optional)
¼ teaspoon five-spice powder, or to taste  (Optional)
¼ teaspoon ground black pepper, or to taste  (Optional)
2 teaspoons liquid smoke flavoring, or to taste  (Optional)
½ cup barbecue sauce, or to taste

Directions:
Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal. Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours. Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet. Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce. Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

Prep time: 10 mins
Cook time: 8 hrs 2 mins
Total time: 8 hrs 12 mins
Yields: 1 pound of ribs

Calories: 277.6
Fat: 17.4 g
Saturated fat: 5.8 g
Carbohydrates: 14.9 g
Sugars: 11.3 g
Dietary fiber: 0.3 g
Protein: 14.5 g
Cholesterol: 59.9 mg
Sodium: 1835.9 mg
Baked Monte Cristo Sandwich


Ingredients:
swiss cheese, eggs, milk, butter, Dijon mustard, sour cream, milk, Dijon mustard

Directions:
Place 1 slice each of cheese and turkey on each of 4 bread slices.
In pie plate beat eggs, milk, and dry soup mix until well blended.
Dip each sandwich into egg mixture, spooning onion pieces onto bread.
Make sure all egg mixture is used.
Place butter in 10x15" inch jelly roll pan.
Set in preheated 450 degree oven a couple of minutes to melt butter.
Carefully place sandwiches in pan and drizzle any remaining egg mixture over them.
Bake 5 minutes.
Carefully turn sandwiches and continue baking until golden brown.
Serve with dijon mustard dipping sauce.
Sauce: Mix well and then chill until ready to serve.