xiaoxl/recipe_data huggingface dataset:
Green Goddess Dressing- Chez Panisse


Ingredients:
avocado, white wine vinegar, garlic clove, anchovy, fresh lemon juice, fresh lime juice, sugar, olive oil, heavy whipping cream, fresh Italian parsley, fresh tarragon, fresh cilantro, fresh basil, shallot

Directions:
Blend first 7 ingredients in processor until coarse puree forms.
With machine running, gradually add oil through feed tube; blend well. Transfer mixture to bowl; whisk in cream.
Add parsley, tarragon, cilantro, basil, and shallot; whisk to combine.
Season dressing to taste with salt and pepper.
Cover and chill at least 3 hours (dressing will separate if not chilled]. Let stand at room temperature 20 minutes and rewhisk before serving.
Blueberry Cake


Ingredients:
unsalted butter, granulated sugar, eggs, sour cream, baking powder, baking soda, all-purpose flour, vanilla, brown sugar, unsalted butter, all-purpose flour, cinnamon

Directions:
Cake:.
Preheat oven to 350°F
Grease a 13x9x2 cake pan.
Cream together the butter and sugar.
Add the eggs; beat 2 minutes.
Add the remaining ingredients except blueberries and beat until well combined.
Place 1/2 of the batter into the prepared pan.
Spread blueberries on top.
Add remaining batter on top of blueberries.
Top with crumbs.
Bake for 40-50 minutes.
Remove from oven and place on rack to cool. Serve warm or room temperature.
Crumb Topping:.
Combine all ingredients. Mix with hands to form crumbs. Sprinkle on top of cake batter.
French Onion and  Beef Pinwheels Rollups


Ingredients:
tortillas, roast beef, sour cream, light mayonnaise

Directions:
Mix the French onion spread ingredients and chill in the fridge for an hour.
Once the spread has been chilled, roll out a long piece of foil and lay the tortillas on the foil so that the ends of the tortillas overlap on the inside.
Generously spread the French Onion mixture over the tortillas. Try to cover as much of the surface as possible.
Place the slices of roast beef down the middle of the tortillas.  Overlap them so it is like one continuous strip of roast beef.
Roll the tortillas carefully and tightly.
Cover the rolled tortilla with the surrounding foil.  Be careful to make sure the ends are sealed.
Chill in the fridge for a few hours or overnight.
Take out and slice the big roll into smaller pieces.
Easy Tomato Basil Sauce for Soup or Pasta


Ingredients:
olive oil, stewed tomatoes, tomato sauce, tomato paste, green bell peppers, garlic, carrots, celery ribs, fresh basil, dried basil, flat leaf parsley, sugar, ground black pepper, sea salt

Directions:
Dice all veg, press garlic and saute in stock pot with olive oil until slightly softened. Add diced tomatoes and tomato sauce along with sugar, salt, pepper, hot pepper flakes, parsley, and celery salt. (if you're using dried basil add it along with the other herbs] If you're using fresh basil, reserve 8 basil leaves to add at the end of cooking. Cook for 1 hour on medium heat. Keep an eye on the sauce and stir frequently. After the hour simmering add tomato paste and adjust salt and pepper to your taste. Cook for an additional 30 minutes on low.
I choose to blend my sauce. I use an immersion blender directly in the pot and puree the sauce lightly. I then add the remaining basil leaves to the pot. When I serve this sauce on pasta, I drizzle Extra Virgin Olive Oil over the top. If you add the cream, add it right before you serve.
This sauce lends well to Tomato Basil Soup. Add 2 Cups of the prepared sauce to  4 Cups Veggie or Chicken Stock, simmering until it's steaming hot.
Peas and Lamb, "bisila Bil La7ma Fil Forn"


Ingredients:
lamb, tomato paste, tomatoes, lamb stock, onion, garlic cloves, salt, dried coriander, clove, curry powder, black pepper, Tabasco sauce, water

Directions:
Preheat oven to 325°F.
Place onion, garlic and meat in a large oven tray.
Add salt, coriander, cloves, curry powder and pepper.
Mix these ingredients well, so that the meat is coated in the spices, onion and garlic.
Add peas to the tray.
In a blender jug add tomato (cut into 4 or 8], tomato paste, Tabasco and stock. Blend until you get a smooth mixture.
Pour this tomato sauce over the peas and meat, top up with water till the sauce is just covering the peas.
Run a wooden spoon through the pan to mix the ingredients together.
Try to get it so that the meat is spread out more or less uniformly throughout the tray.
Place in the oven for about 2 hours. Check on it every 20 minutes, add water while cooking, if the sauce starts to dry up. The reason you shouldn't add too much at the start is that it may boil over. especially if you are using a shallow dish.
Mushroom and Spinach Galette


Ingredients:
flour, salt, olive oil, cold water, shallots, olive oil, red wine, white mushrooms, mushroom caps, spinach, salt, pepper

Directions:
To make crust:.
Preheat oven to 350 degrees.
Mix the flour and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the refrigerator at least 20 minutes.
For the rest:.
Chop the shallots and place them in a frying pan with the olive oil. Saute over medium heat until they begin to soften. Lower the heat and add the wine. Slice the white and portobello mushrooms, and add them to the pan, cooking until they soften and release their liquid. Add the spinach, salt, pepper and herbs and cook until the spinach is wilted.
On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the vegetable mixture in the middle of the dough, and loosely gather the dough around the filling, leaving an opening at the top (the dough won't close completely]. Place the galette on a new sheet of parchment paper on a baking sheet and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.
Slice and serve.
Northern Thai Curry With Chicken and Peanuts


Ingredients:
cumin, turmeric powder, ground mace, galangal, lemongrass, salt, shallot, garlic cloves, shrimp paste, turmeric, fish sauce, palm sugar, chicken breast, water, roasted peanuts, fresh ginger, tamarind juice, roasted peanuts

Directions:
Place the chili peppers in a bowl; pour enough water over the chili peppers to cover. Allow the peppers to soak until softened, about 10 minutes; drain. Chop the peppers and set aside.
Grind the cumin, turmeric, coriander, and mace using a mortar and pestle into a fine powder. Add the galangal, lemon grass, salt, shallot, garlic, shrimp paste, fresh turmeric, and reconstituted chile peppers and grind into a paste. Stir the fish sauce and palm sugar into the paste. Transfer to a large bowl.
Add the chicken to the paste and toss to coat the chicken evenly; allow to marinate for at least 20 minutes, or up to 24 hours in the refrigerator.
Heat the oil in a large skillet over medium heat; cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes. Stir the water, 1/2 cup peanuts, ginger, and tamarind juice into the chicken, bring to a simmer, and cook until thickened, 20 to 30 minutes. You can also cook this at a lower temperature for up to 2 hours. Garnish with 2 tablespoons peanuts to serve.
Quinoa Salad With Asparagus


Ingredients:
water, quinoa, olive oil flavored cooking spray, asparagus, red capsicum, feta, sunflower seeds, shallots, parsley, lemon juice, honey, olive oil, sweet paprika, baby rocket

Directions:
Combine water and quinoa in a large saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
Meanwhile, preheat a large chargrill on high. Spray lightly with oil. Cook the asparagus for 2-3 minutes or until tender crisp. Add the asparagus, capsicum, feta, sunflower seed kernels, shallot and parsley to the quinoa.
Whisk the lemon juice, honey, oil and paprika in a small bowl until well combined. Add the dressing and rocket to the quinoa mixture. Season with pepper and toss to combine.
Crabmeat Quiche
Category: breakfast-and-brunch
By BRIGITS

Serve for a delicious and elegant luncheon!

Ingredients:
3 tablespoons butter
2 tablespoons chopped green onion
3 tablespoons chopped red bell pepper
1 cup crabmeat, drained and flaked
salt and pepper to taste
2 tablespoons white wine
3  eggs, beaten
1 cup half-and-half cream
1 (9 inch) pie shell, partially baked
½ cup shredded Swiss cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Heat butter in a large skillet over medium heat. Saute green onion and red bell pepper until soft. Stir in crabmeat, and season with salt and pepper. Add wine, and cook for 1 minute. Remove from heat, and allow to cool. In a large bowl, beat eggs until light. Whisk in half-and-half, and crab mixture. Pour into pie crust, and sprinkle with Swiss cheese. Bake in preheated oven for 25 to 30 minutes, or until puffed and golden brown.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 (9 inch) pie

Calories: 403.1
Fat: 29.2 g
Saturated fat: 13.6 g
Carbohydrates: 17.8 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 16.5 g
Cholesterol: 161.9 mg
Sodium: 757.3 mg
Almost White Castle® Hamburgers
Category: main-dish
By Frank David

If you are from the Chicago area, you have heard of White Castle® hamburgers. I believe down south they are Krystal®. This is the closest I have come to the real deal. Serve each with American cheese, dill pickle slices, and Dusseldorf mustard. Enjoy!

Ingredients:
1 ½ pounds ground chuck
⅓ cup plain bread crumbs
1  egg
1 (1 ounce) package dry onion soup mix
2 tablespoons water
½ teaspoon ground black pepper
24 small square dinner rolls

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking. Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease. Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 24 sandwiches

Calories: 155.4
Fat: 6.2 g
Saturated fat: 2.1 g
Carbohydrates: 16.4 g
Sugars: 1.7 g
Dietary fiber: 0.7 g
Protein: 8.3 g
Cholesterol: 26.5 mg
Sodium: 283.3 mg
Chilled Avocado-Orange-Chicken Soup


Ingredients:
avocados, chicken breast, orange zest, white wine, plain yogurt, salt, ground cinnamon, mint leaves

Directions:
Peel the avocados, remove the stones and chop roughly.
Combine the avocado, diced chicken, orange juice, orange zest, wine, yoghurt, salt and ground cinnamon, then process in a blender or food processor until well-blended.
Refrigerate for 30 minutes.
Garnish with orange segments and mint or add an orange-iceblock to each bowl - and serve.
Chef's Notes: If you are able to plan ahead, cook an extra chicken breast a day or two before when preparing another meal.  However, if you are short of time or want to make this a vegetarian soup, instead of the diced chicken breast, add an additional avocado.  You can, of course, also vary the orange juice-wine ratio.
Parmesan Cauliflower


Ingredients:
cauliflower, kosher salt, parmesan cheese, butter, margarine, water, rosemary

Directions:
Cook cauliflower in water in bowl in a microwave for 9 minute Time varies for different microwaves.
Take out midway and mix in all ingredients.
Finish cooking cauliflower until any visible water has evaporated. It's okay if there is some water at the bottom.
Do not strain out any excess water.
Once cauliflower is completely cooked and cheese is melted, mix well until all ingredients are completely combined into the cauliflower.
Enjoy!
Garlic Shoyu Chicken


Ingredients:
brown sugar, vinegar, soy sauce, ginger, garlic, water, skinless chicken thighs

Directions:
Mix all ingredients, except chicken, in a bowl and mix., Place chicken in a crock pot and pour sauce on top., Cook on low heat for about six hours, stirring occasionally.
Low Fat Ranch Pea Salad


Ingredients:
frozen baby peas, celery, cauliflower, green onion, cashews

Directions:
combine and mix all ingredients except bacon chips cover and refrigerate for 2 hours or more.
Sprinkle bacon chips into salad before serving.
Buttery Scottish Shortbread


Ingredients:
butter, caster sugar, caster sugar, plain flour, fine semolina

Directions:
Pre-heat oven to gas mark 2/300°F/150°C.
Prepare a baking tray lined with parchment paper.
First of all, beat the butter in a bowl with a wooden spoon to soften it.
Beat in the sugar, followed by the sifted flour and semolina.
Work the ingredients together with the spoon, pressing them to the side of the bowl, then finish off with your hands until you have a smooth mixture that doesn't leave any bits in the bowl.
Divide the mixture into 9, and shape each portion into a ball (dust the work surface with flour if you find the mixture too sticky to work with].
Flatten each one slightly and prick the centre with a fork (but not all the way through].
To make it look pretty, make a 1 cm crinkly border on the top by lightly pressing a fork making a slight indent working all the way around (working for the edge towards the centre].
Make sure that the biscuits are at least 1/2 inch in thickness (with the indentations at the edges].
Place onto the prepared baking sheet, very well spaced out as they will spread out quite a bit during baking.
Bake them for 50-60 minutes on the centre shelf of the oven (keep an eye on it after 45 mins - the edges seem to colour more easily than the top] – it should have turned pale gold and feel firm in the centre.
Remove from the oven and dust the top with caster sugar.
Leave it to cool for 5 minutes on the baking tray before transferring them onto a wire rack to cool completely.
Store in an airtight container.
Mud Cake


Ingredients:
butter, dark chocolate, sugar, hot water, dry instant coffee, plain flour, self-raising flour, cocoa powder, eggs

Directions:
Grease a 23cm slab pan, line the bottom with paper, grease the paper.
Combine butter, chocolate, sugar, water, whisky and coffee in a double saucepan or a heatproof bowl, stir over hot water until the chocolate is melted and mixture smooth; cool to luke warm.
Transfer the mixture to a large bowl, stir in the sifted flours and cocoa, then the eggs.
it's quite a thin batter, so don't panic!
Pour into the prepared tin and bake in a moderately slow oven for about 1 1/4 hours.
Stand 10 minutes before turning onto a wire rack to cool.
Serve dusted with sifted icing (confectioner's] sugar, and whipped cream if you wish.
Cloud Eggs


Ingredients:
"eggs"

Directions:
Preheat oven to 450 degrees.
Spray 2 cups of a jumbo muffin pan (like this one] with nonstick spray. (If you don't have a jumbo muffin pan, use two small oven-safe bowls.].
Separate egg whites into a large bowl, and gently place yolks in a small bowl without breaking them.
With an electric mixer set to high speed, beat egg whites until fluffy and slightly stiff, about 4 minutes.
Divide egg whites between the two sprayed cups of the muffin pan.
Using the back of a spoon, create a small indentation in the center of each egg white. Gently place a yolk in each indentation.
Season with salt and pepper. Bake to your preference, 5 - 7 minutes (5 minutes for runnier yolks; 7 minutes for firmer ones].
Star-Studded Red Velvet Cookies


Ingredients:
cornstarch, soymilk, vinegar, vanilla, canola oil, coconut oil, flour, sugar, cocoa powder, baking powder, dark chocolate

Directions:
Preheat oven to 375?F.
In a small bowl, mix together the cornstarch, soy milk, vinegar, vanilla, oil and food colouring until well combined.
Mix in the flour, sugar, cocoa and baking powder.
Using a tablespoon or a small cookie scoop, take out portions of the batter, roll into balls and place on the sheets.
Press a chocolate square or star into the centre of each.
Bake 8-9 minutes. Cool completely on the sheets.
Newborn Ginger Babies I (Espresso)


Ingredients:
all-purpose flour, all-purpose flour, instant espresso powder, ground ginger, salt, baking powder, unsalted butter, light brown sugar, eggs, fresh ginger, light molasses, lemon peel

Directions:
Heat oven to 350°F Grease and flour a mini muffin pan. Combine flour, espresso powder, cocoa, ginger, salt and baking powder in large bowl. Beat butter and brown sugar in large mixer bowl on medium-high speed until light and fluffy.
Reduce speed to medium; add eggs one at a time, beating 1 minute after each addition.  Beat in grated ginger and molasses. Fold in dry ingredients with a rubber spatula just until blended. Divide batter among prepared pans. Bake 10 minutes or until done.
Cool in pans on wire rack 10 minutes. Invert cooled cakes and top with whipped cream and candied lemon peel.
Virgin Strawberry Margaritas


Ingredients:
fresh strawberries, lime juice, sugar, strawberry, lime wedge

Directions:
"Place ingredients in blender and pulse until crushed and slushy. Pour into serving glasses and garnish with whole strawberries and lime wedges."
Spicy Lime and Dill Grilled Fish
Category: seafood
By Ginny Maziarka

Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!

Ingredients:
cooking spray
2 pounds haddock fillets, each cut into thirds
6 tablespoons butter, melted
1  limes, juiced (with pulp)
1 tablespoon dried dill weed
1 teaspoon kosher salt
1 teaspoon red pepper flakes
1  onion, sliced crosswise 1/8-inch thick

Directions:
Preheat grill for medium heat and lightly oil the grate. Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray. Arrange equal amounts of the haddock into the center of each foil square. Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices. Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets. Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 368.5
Fat: 19.2 g
Saturated fat: 11.3 g
Carbohydrates: 4.2 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 43.7 g
Cholesterol: 175.2 mg
Sodium: 760.2 mg
Whole Wheat Banana Blueberry Muffins


Ingredients:
eggs, unsweetened applesauce, brown sugar, vanilla extract, bananas, whole wheat flour, baking soda, ground cinnamon, frozen blueberries

Directions:
Heat the oven to 375°F.
Grease or line with paper liners 12 large muffin cups or 24 small muffin cups.
In a large bowl, whisk together the eggs, applesauce, oil, brown sugar, vanilla and bananas.
Combine the flour, baking soda, and cinnamon.
Stir into the banana mixture until moistened.
Stir in the blueberries until evenly distributed.
Spoon batter into muffin tins.
Bake for 20 minutes in the heated oven or until the tops of the muffins spring back when pressed lightly. Do NOT overcook or else they will be too dry.
Cool before removing from tins.
Pineapple Pound Cake
Category: desserts
By Evelyn Ivy

A pound cake made with pineapple and glazed with pineapple sauce. Unlike most cakes, you will not preheat the oven on this one.

Ingredients:
½ cup shortening
1 cup butter
1 ¾ cups white sugar
6  large eggs eggs
3 cups sifted all-purpose flour
1 teaspoon baking powder
¼ cup milk
1 teaspoon vanilla extract
¾ cup crushed pineapple with juice
¼ cup butter
1 ½ cups confectioners' sugar
1 cup crushed pineapple, drained

Directions:
Grease and flour a 10 inch tube pan. Sift together the flour, and baking powder. Set aside. In a large bowl, cream together the shortening, 1 cup butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with milk; beat well. Stir in the 3/4 cup crushed pineapple. Pour into 10 inch tube pan. Place in cold oven. Turn oven to 325 degrees F (175 degrees C) and bake for 90 minutes or until top springs back when touched. Remove from oven and let stand for 10 minutes. Remove carefully from pan. To make the glaze:  In a small saucepan, combine 1/4 cup butter, confectioners sugar and 1 cup crushed pineapple. heat and stir until melted. Pour over cake as soon as it comes out of the pan.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 1 - 10 inch tube pan

Calories: 499.6
Fat: 26.3 g
Saturated fat: 14.2 g
Carbohydrates: 61.3 g
Sugars: 40.3 g
Dietary fiber: 1 g
Protein: 5.9 g
Cholesterol: 127.8 mg
Sodium: 175.4 mg
Spicy Melon and Serrano Ham


Ingredients:
whole cloves, star anise, cinnamon stick, white wine vinegar, water, white sugar, lemon rind, seedless watermelon, cantaloupe, serrano ham, olive oil, kosher salt

Directions:
In a medium saucepan, combine the cloves, star anise, cinnamon stick, coriander seeds, vinegar, water, sugar, and lemon rind. Set the pan over medium heat, and simmer for 3 minutes.
Cut the watermelon and cantaloupe into large cubes, and drop them into the pickling liquid. Let the melon pickle for about 1 minute to allow the exotic flavors to infuse the flesh lightly.
To serve:
Lay 2 slices of ham in the center of a serving plate and top with a nice mound of the pickled melons. Scatter some olives around the portion, drizzle with the olive oil, and a dash of coarse salt. Repeat with the remaining ingredients.
Sandy D'amato's Tuna Noodle Casserole (Lighter)


Ingredients:
light margarine, onions, celery ribs, flour, bay leaf, dry mustard, skim milk, half & half light cream, Worcestershire sauce, kosher salt, ground black pepper, grainy mustard, 2% cheddar cheese, solid white tuna packed in water, lemon juice, dill weed, 2% cheddar cheese

Directions:
Cook noodles, then drain in collinder and cool. Set aside.
In same pot, melt margarine over medium heat. When melted add onion and celery. Sweat 4 minutes.
Add flour and cook, stirring, 1 to 2 minutes - do not brown.
Add bay leaf, dry mustard, skim milk and half and half and bring to a boil while stirring.
Add Worcestershire sauce, salt, pepper, and hot pepper sauce and simmer 2 minutes.
Add the grainy mustard, peas and cheese and remove from heat.  Stir till chesse is melted. Add lemon juice, dill, stir.
Add noodles and tuna to the sauce and mix throughly.
Preheat oven to 350°F
Place in a 9x9-inch or 11x7-inch baking dish and sprinkle with chips and cheese. Lightly spritz with cooking spray.
Bake in preheated oven 25 to 30 minutes until hot, bubbly and crisp on top.
Slow Cooked Lamb Shanks


Ingredients:
lamb shanks, carrots, red wine, tomatoes, flour, soy sauce, sugar, garlic, dried rosemary, butter

Directions:
Use saute function on slow cooker to saute onions, carrrots, garlic, rosemary in the butter.
Add the tin tomatoes and wine to onion and carrot mixture.
Season flour with salt and pepper, role shanks in flour untill covered, discard any left over flour.
Add shanks to mixture in the slow cooker.
Slow cook on high for 4 hours then low for 2 - 4 hours.
Serve with mash potatoes.
Peach Surprise Cocktail


Ingredients:
Malibu rum, lemon juice, strawberries

Directions:
"Combine all ingredients in a blender, blend well."