xiaoxl/recipe_data huggingface dataset:
Thai Inspired Butternut Squash Curry


Ingredients:
cauliflower, zucchini, garlic cloves, shallots, coconut milk, broth, green curry paste

Directions:
In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
Taste and adjust season accordingly.
Serve over rice.
Tiramisù


Ingredients:
mascarpone cheese, eggs, sugar, coffee, Savoiardi cookies, chocolate

Directions:
mix the red part of egg with sugar
add mascarpone
beat the egg whites until stiff
add part one with part three obtening a cream
put cookies (savoiardo in coffee]
put in a holder cookies wet with coffee, then cream and chocolate grated.
Caesar Vinaigrette
Category: side-dish
By chefmommy

Here's a smooth and tasty alternative to regular Caesar dressing. This recipe has stood the test of time in my kitchen, and is requested often. It tastes best on Romaine tossed with 'Spring Mix' lettuces. The dressing will keep up to two weeks in the refrigerator in an air-tight container.

Ingredients:
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon white sugar
½ teaspoon Italian seasoning
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅔ cup olive oil
1 clove garlic, minced
½ cup freshly shredded Parmesan cheese

Directions:
Stir the white wine vinegar, Dijon mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, and black pepper together in a bowl. Gradually whisk in the olive oil to make an emulsion, or thickened vinaigrette mixture. Stir in the garlic. Add the Parmesan cheese just before serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 128.2
Fat: 13.2 g
Saturated fat: 2.4 g
Carbohydrates: 1.1 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 3.7 mg
Sodium: 144.3 mg
Tofu Chanpuru
Category: world-cuisine
By Zhora Autumn

True Okinawa chanpuru.

Ingredients:
1 (12 ounce) package extra-firm tofu, drained
1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
4 cloves garlic, chopped
1 tablespoon minced fresh ginger, or to taste
½ cup sake
½ cup miso paste
¼ cup soy sauce
2 tablespoons white sugar
2 teaspoons vegetable oil, or as needed
4  eggs, slightly beaten
2 teaspoons vegetable oil, or as needed
1 large onion, chopped
1 head cabbage, cored and chopped
2  carrots, grated
8  mushrooms, sliced
1 tablespoon chopped green onion, or more to taste

Directions:
Wrap tofu in a paper towel; cook in microwave for 1 minute. Squeeze extra water from tofu and wrap in a dry paper towel. Let sit to drain extra water, about 5 minutes. Remove paper towel and cut tofu into cubes. Combine luncheon meat, garlic, and ginger in a bowl. Whisk sake, miso paste, soy sauce, and sugar in a separate bowl. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir eggs until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Cook and stir tofu in the same skillet until browned on all sides, 5 to 10 minutes. Transfer tofu to plate with eggs. Cook and stir luncheon meat mixture in the same skillet until cooked through and garlic is lightly browned, about 5 minutes. Heat 2 teaspoons vegetable oil in a separate skillet over medium heat; cook and stir onion, cabbage, carrots, and mushrooms until onions are translucent and cabbage is softened, 10 to 12 minutes. Add eggs, tofu, luncheon meat, and sake mixture to vegetable mixture; stir to coat. Cook until heated through, about 1 minute. Garnish with green onion.

Prep time: 20 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 463.4
Fat: 26.2 g
Saturated fat: 7.9 g
Carbohydrates: 32.4 g
Sugars: 16 g
Dietary fiber: 7.7 g
Protein: 23.6 g
Cholesterol: 163.7 mg
Sodium: 2334.2 mg
Shrimp Soup
Category: soups-stews-and-chili
By Jen

Easy and good. Garnish with fresh scallions.

Ingredients:
2 (14.5 ounce) cans chicken broth
2 (14.5 ounce) cans beef broth
2 (10.5 ounce) cans shrimp consomme
2 ½ cups frozen shrimp, thawed
1 teaspoon fresh dill weed
salt and pepper to taste
2 tablespoons sliced green onions

Directions:
In a large saucepan over medium heat, combine chicken broth, beef broth and shrimp consomme.  Bring to a simmer, then strain. Return broth to pot and add shrimp and dill. Heat through and adjust seasonings.  Garnish with chopped green onion.

Cook time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 54.6
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Protein: 9.8 g
Cholesterol: 63.3 mg
Sodium: 656.6 mg
Shrimp Etouffee


Ingredients:
butter, flour, onion, green onions, bell pepper, celery, water, shrimp, parsley, bay leaf, Tabasco sauce, rice

Directions:
In a skillet, melt the butter and stir in the flour., Cook stirring constantly until this is a rich brown., Add the vegetables and cook until tender., Stir in the water, shrimp, parsley and seasonings., Simmer uncovered for about 20 minutes., Serve over hot rice.
Basmati Rice With Potato Crust


Ingredients:
butter, basmati rice, water, sea salt, potatoes, garlic clove

Directions:
Rinse then soak rice for 10 minutes to 30 depending on quality.
Melt 2 Tablespoons of butter in a saucepan over medium heat.
Stir in the drained soaked rice and cook for 1 minute.
Bring water and stock if using to a boil add sea salt to taste add rice, bring back to a boil and boil exactly 8 minutes, drain.
Melt 1/4 cup butter and toss in the sliced potatoes and sea salt to taste.
In a heavy-bottomed pot with a tight-fitting cover, and low rim, arrange the potato slices, overlapping in 2 layers covering the bottom of the pot (using all of the butter they were tossed in].
Sprinkle with the garlic.
Evenly spoon the half-cooked rice on top of the potatoes and garlic, and spoon the remaining melted butter over the rice.
Cover the pot and cook over medium low heat or to brown potatoes slightly, then turn heat down and cook for 40 minutes, or until the rice is tender.
Removing properly can come with practice but it helps to dip the pot in cold water for 30 seconds making sure not to get water in the pot! Then flip --.
Enjoy!
Chicken Thighs With Orange Juice Glaze


Ingredients:
boneless skinless chicken thighs, Dijon mustard, onion, butter, brown sugar, garlic powder

Directions:
Preheat oven to 375.
Arrange chicken in casserole dish.  Pierce each thigh once or twice.
Mix all other ingredients together and pour over chicken.  Sprinkle tops with garlic powder, salt, pepper.  Sprinkle with parsley.
Bake 40-45 minutes or until chicken is no longer pink.
Madzoon Ov Kufteh (Meatball Yogurt Soup)


Ingredients:
ground beef, salt, onion, black pepper, egg, butter, plain yogurt, dried mint, egg, chicken broth

Directions:
Mix together salt, beef, bulgar, onion, red pepper, black pepper, one egg.  Use food processor if necessary to blend.  Dip hands in cold roll into balls about a size of a quarter.
For broth crack egg in yogurt and mix well with mint.  Heat up 2 cans broth along with  2 cups water, add yogurt mix and keep stirring so soup will not curdle.  Add butter and stir until melted.
Once broth is nearly boiling add meatballs and heat for ten minutes.
Note:  If you want a richer soup, add a pea size pat of butter in the middle of each meatball.  It helps if they are cut up and then frozen when rolling the meatball.
The Best BLT Dip
Category: appetizers-and-snacks
By Christine

I cannot go to a gathering, event or party without someone asking me if I brought my BLT dip...a crowd pleaser! Have your guests dip the toast triangles in the dip and wait for the ooh's and ahh's. The toast is what makes this recipe a genuine BLT impersonator!

Ingredients:
1 pound bacon
1  tomato, chopped
1 (32 ounce) jar mayonnaise
32 ounces sour cream
½ teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf sliced white sandwich bread

Directions:
In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease. For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work. In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream,  typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.

Prep time: 25 mins
Total time: 25 mins
Yields: 25 30 servings

Calories: 474.8
Fat: 45.7 g
Saturated fat: 12.2 g
Carbohydrates: 12.2 g
Sugars: 1.8 g
Dietary fiber: 0.5 g
Protein: 5.2 g
Cholesterol: 42.2 mg
Sodium: 480.8 mg
Huevos Rancheros


Ingredients:
eggs, corn tortillas, bacon, cheese

Directions:
I recommend using a 10 inch non-stick frying pan.
Pour enough vegetable oil into the pan to fully cover bottom of pan. Heat on medium-high until oil hot.
One at a time, put in a tortilla and lightly brown. About a minute per side.
After removing, place on a paper towel to drain.  Depending on how many you're making, you may want to have oven on 200 & place in there to keep warm.
Add oil as needed to keep bottom of pan covered.
After tortillas are all fried, turn down the heat to medium and allow to cool slightly.
Add the eggs to the oil. I usually fry 3 at once in this size pan. If you want runny yolks, fry until whites brown around the edges and remove. If you want firm yokes, when the whites brown around the edges, gently turn over using a slotted spatula or spoon.
Assembly: On plate(in this order], place one tortilla, bacon (cut each slice in half & arrange in an "X" formation], egg, cheese and Ranchero.
If you want to make a little spicier serving, after frying the tortillas you can dip each in ranchero sauce before assembly.
Tofu Tikka Masala


Ingredients:
lemon juice, ginger, garlic cloves, jalapeno chile, cilantro, chili powder, onion, turmeric powder, plain yogurt, cilantro, salt

Directions:
Mix together lemon juice, ginger, garlic, green chili, half of the cilantro, chili powder, salt, and Tofu in a bowl. Cover and leave to marinate for an hour.
Heat oil in a pan and cook onions for 3-5 minutes on medium heat until translucent. Add turmeric powder, yogurt, Soymilk and the remaining cilantro. Stir for a few minutes until the sauce thickens.
Add the Tofu mixture into the sauce and cook for 5 minutes on medium heat. Adjust the seasoning to taste.
Serve immediately garnished with fresh cilantro with your choice of Indian Nan bread or heated rice.
Nutrition Facts: Serving Size 1 Serving. Calories: 270. Calories from Fat: 150. Total Fat: 17g. Saturated Fat: 2g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 590mg. Total Carbohydrate: 16g. Dietary Fiber: 3g. Sugars: 5g. Protein: 16g.
Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce


Ingredients:
water, butter, sugar, salt, all-purpose flour, eggs, pecans, sugar, pumpkin pie spice, canned pumpkin, brown sugar, cornstarch, half-and-half, water, pure maple syrup, butter, vanilla

Directions:
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
To make the Cream Puffs: In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition.
Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
To make the Pumpkin Mousse Filling: using a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl]. Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
To make the Maple-Caramel sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter.
Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles]. Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla.
Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans.
Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans.  Cover and chill for up to 3 days or freeze for up to 3 months.
White Chocolate Chip Muffins
Category: bread
By lasossa

This is a very easy recipe for delicious white chocolate chip muffins that your kids will simply love.

Ingredients:
2 cups all-purpose flour
1 ½ cups white chocolate chips
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup milk
⅓ cup vegetable oil
1  egg
½ teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners. Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl. Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well. Fill 2/3 of each prepared muffin cup with batter. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and let cool for 2 minutes. Serve warm.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 306.2
Fat: 15.1 g
Saturated fat: 6 g
Carbohydrates: 38.2 g
Sugars: 22.1 g
Dietary fiber: 0.6 g
Protein: 4.9 g
Cholesterol: 21.9 mg
Sodium: 257.2 mg
Clove Basil Beef Stew


Ingredients:
basil leaves, onion, dried cayenne peppers, ginger powder, palm oil, salt

Directions:
Boil the beef to your taste as soft as possible using plain seasonings, salt, garlic, onions.
Blend pepper to a not so fine particle size and soak in water for some minutes.
Chop Basil leaves and set aside.
Set pot on cooker with medium heat and allow to dry.
Pour in the palm oil, leave to get hot and pour in the diced onion. Allow onion to fry for a minute afterwards, add the pepper.
Add the beef and beef stock to the mixture and leave to cook for 5minutes.
Open the pot, stir the soup and sprinkle the Basil leaves. Cover and leave to cook for another 5 minutes.
Stir and enjoy stew with rice.
Easy Caramel Sticky Buns (Pillsbury)


Ingredients:
butter, margarine, brown sugar, light corn syrup, pecans, butter, sugar, ground cinnamon

Directions:
Heat oven to 375 degrees.
In ungreased 8-inch round pan, place 1/4 cup of melted butter.
Stir into round pan with butter the brown sugar and corn syrup, sprinkle with pecans.
In bowl, place 3tbl of melted butter.
In another bowl mix sugar and cinnamon.
Separate dough into 10 biscuits.
Dip biscuits into melted butter to coat all sides, then dip into sugar mixture, coating well.  Arrange biscuits sides touching, over topping in pan.
Bake 18 to 22 minutes or until golden brown.
Cool 2 minutes; turn upside down onto serving plate.
Serve warm.
Rosemary Soda Bread With Edamame and Pea Hummus


Ingredients:
whole wheat flour, wheat germ, quick oats, sugar, fresh rosemary, baking powder, baking soda, salt, black pepper, buttermilk, extra virgin olive oil, water, flat leaf parsley, garlic cloves, extra virgin olive oil, Dijon mustard, ground cumin, sea salt, fresh ground black pepper

Directions:
To make bread:
Preheat oven to 375 degrees. Position rack in centre of oven.
Heat oil until warmed.
Combine flour, wheat germ, oats, bran, sugar, rosemary, baking powder, baking soda, salt and pepper in large bowl.  Stir to blend.
Combine buttermilk and warm oil and pour over flour mixture in bowl.
Stir with spatula just until flour mixture is moistened; it will appear quite dry.
Transfer dough to a floured surface and gently knead until dough comes together, about 7 turns.  DO NOT OVERMIX or bread will become tough during baking.
Divide dough in half and form each into a 6" oval loaf.
Place on ungreased baking sheet, leaving about a 5" space in between.
Brush with egg white and sprinkle with freshly ground black pepper.
Bake for about 45 minutes -- until it is golden and hollow when tapped.
Cool 30 minutes on rack.
Hummus:.
Place edamame beans in food processor or blender fitted with a metal blade.
Add remaining ingredients and pulse on and off, occasionally scraping down sides of the bowl until mixture is as smooth as you like.  Add a wee more oil and more salt to taste, if you wish. (I find you don't need to do that].
Fluffy White Frosting
Category: desserts
By Vickie

This is the type of frosting that is cooked over the stove, then whipped. This goes well on almost any type of cake.

Ingredients:
1 cup white sugar
⅓ cup water
¼ teaspoon cream of tartar
2  egg whites
1 teaspoon vanilla extract

Directions:
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.  Frost the cake of your choice.

Yields: 1 frosting for two layer 8 or 9 inch round cake

Calories: 68.4
Carbohydrates: 16.8 g
Sugars: 16.7 g
Protein: 0.6 g
Sodium: 9.3 mg
Lolly Cake (One Bowl, No Cook!!!)


Ingredients:
sultana, marshmallows, sweetened condensed milk, coconut

Directions:
crush biscuits., mix with all ingredients except coconut., form a long roll., roll in coconut., wrap in greaseproof paper., refridgerate 12 hours.
Grandma's Cauliflower


Ingredients:
cauliflower, bacon, sugar, mayonnaise

Directions:
Cut up cauliflower and cook until it is tender but still has a bite.  Then drain very well and set aside.
Fry bacon until crisp but not burnt, crumble and put into heated pan.
Add sugar and mayonnaise and stir until the mixture turns smooth and nearly translucent.
Add cauliflower to pan and gently mix until cauliflower is coated in mixture.
Serve hot.
Ricotta -Spinach Casserole


Ingredients:
eggs, ricotta cheese, flour, salt, dry mustard, frozen chopped spinach

Directions:
Beat all the ingredients (except spinach] together and mix until well blended Stir in the spinach.
Heat oven to 350 degrees F.
Grease a 1 1/2 quart casserole dish.
Pour in the spinach mixture.
Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.
Banana Split Dessert Crepes


Ingredients:
banana, vanilla ice cream, maraschino cherries

Directions:
To each crepe, equally spread the strawberry preserves across the middle. Place 1 segment of the half of banana (flat side down] on top of the preserves. Spread the ice cream equally over each banana followed with the pineapple topping.
Fold each end over, then roll up 'crepe fashion' leaving ends open. Turn upside-down onto serving dish (so that the loose end is on the bottom].
Drizzle chocolate syrup over the crepes and top with a heaping scoop of whipped topping, top each with a cherry, and serve.
Sweet Potato or Pumpkin Pie


Ingredients:
flour, butter, salt, water, sweet potatoes, sweetened condensed milk, cinnamon, ginger, nutmeg, vanilla essence, sugar, eggs, milk

Directions:
Preheat the oven to 180C/400F.
Boil the potatoes in their skins for 20mins.  If using squash or pumpkin it is better to steam or bake them.
If using a ready made pastry case or pie shell (you might need 2] skip straight to step 7.
Sift the flour and salt into a bowl, cut the butter into small cubes and work into the flour until the mixture resembles fine breadcrumbs.  You could do this in a food processor.
Add the water, bring together to form a dough (do not over-nead] roll out and press into a large ovenproof pie dish, covering the base and sides to the top.
Prick with a fork and bake for 15 minutes.
Peel and mash the sweet potato or pumpkin into a bowl until really smooth.
Add the condensed milk, spices, vanilla and the eggs and beat well (you can do this in a food processor] Now mix in the milk.
Pour into the pastry pie case, grate or sprinkle some extra nutmeg on the top and bake for 30 minutes or until a toothpick inserted into the centre comes out clean.
If serving warm, allow to cool and set for at least 15 minutes before slicing.
Cheesy Beefy Taco Bake


Ingredients:
milk, butter, margarine, ground beef, water, sour cream, cheddar cheese, salsa

Directions:
Preheat oven to 400 degrees.
Prepare dinner as directed on package.
While macaroni is cooking, brown meat and drain.
Add taco seasoning mix and water to the meat; simmer 5 minutes.
Stir sour cream into prepared dinner.
Spoon half of the dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining dinner mixture.
Cover.
Bake 15 minute.
Top with salsa and remaining 1/2 cup cheese.
Bake, uncovered, an additional 5 minutes or until cheese is melted.
Slow Cooker Beer Braised Onion Soup Chicken Sandwiches


Ingredients:
boneless skinless chicken breasts, beer, butter

Directions:
Place chicken, beer, soup mix and butter in slow cooker. Cover and cook on LOW for 6 hours.
Remove chicken from slow cooker and shred. Return chicken to slow cooker; stir well. Season to taste with salt and pepper.
Serve on toasted sandwich buns, topped with dill pickle slices and a squeeze of bbq sauce.