xiaoxl/recipe_data huggingface dataset:
Florida Grapefruit Superfood Salad


Ingredients:
quinoa, grapefruits, napa cabbage, romaine leaves, cucumber, avocado, carrot, green onions, white miso, florida grapefruit juice, ginger, lemon juice, salt, olive oil, canola oil

Directions:
Peel and cut the butternut squash into 1 inch pieces. Blanch in boiling water for about 4 minutes or until just tender. Drain, pat dry and set it aside until ready to use.
In a small pot, bring 2 cups of lightly salted water to boil. Add the quinoa and turn heat down to medium. Cook the quinoa for 20 minutes or until the quinoa triples in size and becomes tender. Drain and set aside to cool.
Combine all of the dressing ingredients in a blender and puree on the highest speed for several minutes until very smooth. This can be done a day in advance and held in the refrigerator.
Using a sharp paring knife, cut the ends off of the Florida grapefruit so it sits flat on the cutting board. Carefully run the paring knife under the peel and trim away all of the pith, leaving just the grapefruit flesh. Slice the grapefruit into 8 even segments.
Cut the Napa cabbage into quarters and remove the core. Cut the cabbage crosswise into thin shavings. Hold this in a large salad bowl suitable for serving.
Slice the cucumber lengthwise and remove the seeds. Cut the cucumber on an angle into very thin slices and transfer to the salad bowl.
Combine the squash, Florida grapefruit slices, hemp hearts, goji berries, avocado and quinoa into the salad bowl and toss liberally with dressing.
Eggplant Caramelle With Gorgonzola Fonduta


Ingredients:
eggplants, salt, olive oil, fresh ground black pepper, garlic cloves, onion, ricotta cheese, parmigiano-reggiano cheese, fresh flat-leaf parsley, lemon juice, lemon zest, ground nutmeg, pasta dough, pasta, gorgonzola, pine nuts, sugar, gorgonzola, salt, cayenne pepper

Directions:
Eggplant Filling:
Preheat the oven to 400 degrees F. Sprinkle the eggplant generously with salt and let sit 30 minutes. Drain well in a colander, pressing to remove any excess moisture, and then toss in some olive oil and black pepper. Roast on a sheet pan until completely tender, and then transfer to a food processor. Reduce the oven to 300 degrees F. Puree the eggplant and then spread it onto the sheet pans before returning it to the oven to dry out. The eggplant should deepen in color and become fairly stiff.
Meanwhile, cook the garlic and onions in a heavy-bottomed pan until deeply caramelized. Stir in the eggplant puree and cook, 10 minutes. Spread the eggplant mixture out onto a sheet pan to cool, and then combine with the ricotta, Parmigiano-Reggiano and some parsley in a large bowl. Season with lemon juice, zest, nutmeg, salt and black pepper.
For assembling:
Roll out the pasta dough into very thin sheets, and then cut into 3-by-2-inch rectangles. Transfer the eggplant mixture to a piping bag and pipe the filling down the center of each rectangle, leaving a 1/2-inch margin on either side. Wet your finger and barely dampen the top edge of the rectangle. Roll up each caramelle, starting from the bottom, until you have a tube. Gently pinch the ends on either side of the filling and twist. (You are aiming for a "Tootsie Roll" look.] Cook in boiling salted water until the pasta feels tender at the twist and the center is cooked but still with tooth, 4 to 5 minutes.
Warm the Gorgonzola Fonduta over low heat until smooth, adding a touch of cream if needed. Drizzle about 1 tablespoon down the center of warmed plates, lining up the caramelle on top. Sprinkle with toasted pine nuts. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Gorgonzola Fonduta:
Whisk together the sugar and egg yolks until light in color. Bring the cream to a simmer in a heavy-bottomed pot, and then slowly whisk into the egg yolks, to temper. Pour the cream and eggs back into the pot and cook over low heat until it thickens and coats the back of a spoon.
Whisk in the cheese a few pieces at a time until incorporated and melted. Remove from the heat and season with salt and cayenne pepper.
Turkey Philly Sandwiches


Ingredients:
butter, onion, green bell pepper, black pepper, low-sodium mozzarella cheese, provolone cheese

Directions:
Preheat oven to 375°.
Melt butter in a large nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes or until tender. Stir in black pepper.
Divide onion mixture and turkey evenly among bottom halves of rolls; top each serving with 1 cheese slice. Cover with top halves of rolls.
Place sandwiches on a baking sheet. Bake at 375° for 5 minutes or until cheese melts.
Dilly Beans (For My Nieces)


Ingredients:
green beans, garlic cloves, fresh dill, cayenne powder, cider vinegar, water, non-iodized salt

Directions:
In enamel or other non-reactive kettle, bring to boil the water, vinegar and salt.
Meantime, rinse beans and cut off ends, if very long, cut to fit vertically in jars with 1/4" headspace. (this is best done the night before].
In 6 sterile widemouth pint jars, place two garlic cloves, head of dill or seeds, 1/4 to 1/2 teaspoon cayenne powder.
Now place the beans vertially into the jar while laying it on it's side a bit.
Use smaller and shorter beans to fill spaces so beans are packed fairly tight.
Pour boiling vinegar liquid over, leaving 1/4" headspace.
Wipe rims, seal with lids and rings, process in water bath 10 full minutes of roiling boil.
Tongg's Chinese Dumpling recipe (Gau Gee)


Ingredients:
shrimp, ground pork, water chestnuts, green onion, salt, ginger juice, soy sauce, five-spice powder, wonton wrappers, pepper, cornstarch, sugar, vinegar, ketchup, water

Directions:
Combine shrimp, pork, water chestnuts, ginger, and green onions., Mix well., Add salt, soy sauce, 5 spice, and pepper., Spread wrappers out and place a portion of filling in each wrapper., Moisten edges with water and fold over and seal., Deep fry until crisp., For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.
Chocolate Banana Ice Cream


Ingredients:
"bananas"

Directions:
"Just blend in the food processor until smooth. I stop occasionally to push any clumps off the side so they become part of the mix. Sometimes we add a tablespoon of peanut butter. I've also seen this recipe with other fruits added to the banana base. The bananas become thick and creamy so the texture is like a decadent ice cream."
Chickpea Soup I
Category: soups-stews-and-chili
By Christine L.

This bean soup can be made in 45 minutes. Substitute vegetable broth to create a vegetarian alternative.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
2 cups peeled and chopped sweet potatoes
3 cups chicken broth
1  bay leaf
1 teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon paprika
1  tomato, chopped
1 (10 ounce) package frozen mixed vegetables
1 (15 ounce) can garbanzo beans, drained
salt to taste
ground black pepper to taste

Directions:
In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 197.5
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 29.6 g
Sugars: 3.7 g
Dietary fiber: 6.1 g
Protein: 7.5 g
Sodium: 570.2 mg
Vegan Hot Chocolate Mix


Ingredients:
ground cinnamon, sugar, cocoa powder, chocolate chips, mini marshmallows

Directions:
Combine the dry ingredients in a bowl. Mix well.
Stir in chocolate chips. Store in an airtight jar or container.
To make:
Add 2-3 tbls.(or more, depending on how chocolaty you want it] of  hot chocolate mix to 1 cup of milk in a pan. Heat, stirring, but do not boil, about 6-7 minutes to melt chips and get nice and hot.
Enjoy!
Pecan Cake Bars


Ingredients:
unsalted butter, brown sugar, all-purpose flour, salt, unsalted butter, light brown sugar, honey, heavy cream, pecans

Directions:
Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
For crust, cream together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Spicy Pork Sausage
Category: meat-and-poultry
By ECKO

This recipe spiced up boring breakfast sausage when I spent summers cooking three daily meals for my father and his crew.  Lamb can also be used in place of the pork.

Ingredients:
1 pound fresh, ground pork sausage
1 tablespoon crushed red pepper
1 ½ tablespoons ground cumin
3 cloves garlic, finely chopped
salt to taste

Directions:
In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt.  Form patties. Fry in a skillet over medium heat until well done.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 492.2
Fat: 46.6 g
Saturated fat: 16.5 g
Carbohydrates: 4.2 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 14.1 g
Cholesterol: 77.2 mg
Sodium: 761.9 mg
Apple Galette


Ingredients:
puff pastry, golden delicious apples, egg, white sugar, flour, butter, cinnamon

Directions:
Preheat the oven to 400. First roll out the dough on a large baking sheet greased.
Make the frangipane: mix butter with sugar. Add the egg, flour, almond extract and almond flour. Spread this mixture over the puff pastry. Slice the apples about 1/8 inches think and arrange them in a circle. Fold over the dough that it covers at least 2 inches. Brunch the galette with agave and sprinkle cinnamon. Bake for 20min.
Sun-Dried Tomato Pot Roast


Ingredients:
boneless beef chuck roast, top round roast, sun-dried tomatoes packed in oil, onion, garlic cloves, fresh ground pepper, salt, dried rosemary, water, beef broth

Directions:
Combine all ingredients in the crock pot., Cook on low for 6-8 hours.
Ranch Club Salad


Ingredients:
leaf lettuce, bacon, tomatoes, seasoned croutons

Directions:
In a large bowl, combine all ingredients; toss to coat.
Enjoy.
Rosemary-Scented Pork Loin


Ingredients:
olive oil, garlic cloves, minced garlic cloves, boneless pork loin, fresh rosemary, dried cranberries, port wine, chicken broth, cornstarch

Directions:
Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of un-slit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits] on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.] Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C], about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.
California Style Israeli Salad
Category: salad
By Sherbg

This salad is beautiful, as well as being delicious and a little bit 'different', even though it is very easy to find ingredients and prepare. Kids and adults love it. It is a family favorite.

Ingredients:
8  roma (plum) tomatoes, diced
1  English cucumber, peeled and diced
1 cup peeled, chopped jicama
1 small yellow bell pepper, diced
½ cup diced red onion
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon dried parsley
salt and pepper to taste

Directions:
In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion. Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper. Serve cold, or at room temperature.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 100.3
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 9.2 g
Sugars: 4.2 g
Dietary fiber: 2.7 g
Protein: 1.5 g
Sodium: 7.6 mg
Lemon Poppy Seed Muffins
Category: bread
By STAMFAM

Pudding makes these muffins moist and delicious, with just the right amount of lemon.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
1 cup hot water
½ cup vegetable oil
1 (3 ounce) package instant lemon pudding mix
¼ cup poppy seeds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 36 muffins

Calories: 111.1
Fat: 5.6 g
Saturated fat: 0.9 g
Carbohydrates: 14.1 g
Sugars: 6.4 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 18.5 mg
Sodium: 137.9 mg
Healty Country Pancakes Michael Smith


Ingredients:
flour, whole wheat flour, rolled oats, baking powder, nutmeg, salt, milk, eggs, vanilla

Directions:
Whisk together the flours, oats, baking powder, nutmeg and salt. In a separate bowl whisk together the wet ingredients. Using a wooden spoon, stir the dry mix into the wet ingredients just to combine.
Preheat your griddle or a large skillet over medium high heat.
Spoon the batter onto the preheated surface. Small pancakes cook faster and are easier to flip but if you’re a deft hand, feel free to make them bigger. Watch for bubbles to break the surface, then flip and finish. Serve and share!
VARIATIONS:
Add a little fun by frying a batch of bacon on the griddle first (one or two strips per pancake]. Once the bacon has finished cooking, fold the strips in half (off center making a V formation] and pour spoonfuls of batter over. Cook until golden brown, then flip and cook the second side. This option deletes the health factor but ups the man pleasing factor.
Add some blueberries and cardamom to taste along with a teaspoon or two of sugar to the batter.
Add some small diced apple and cinnamon to taste to the batter.
Add a very ripe banana, mashed, and sweetened shredded coconut to taste.
Easy Baklava
Category: world-cuisine
By ARVILLALAR

This is simple and easy. Serve it in cupcake papers.  It freezes well, too.

Ingredients:
1 pound chopped nuts
1 teaspoon ground cinnamon
1 (16 ounce) package phyllo dough
1 cup butter, melted
1 cup white sugar
1 cup water
½ cup honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter.  Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes. Bake in preheated oven until golden brown and crisp, about 50 minutes. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Prep time: 30 mins
Cook time: 50 mins
Total time: 2 hrs
Yields: 1 9x13 inch dish

Calories: 201.2
Fat: 14.1 g
Saturated fat: 4.2 g
Carbohydrates: 17.8 g
Sugars: 9.8 g
Dietary fiber: 1.1 g
Protein: 2.9 g
Cholesterol: 13.6 mg
Sodium: 97.1 mg
Tropical Rainfall


Ingredients:
character(0]

Directions:
Pour the juices into a pitcher.  Stir.
Pop in the fridge to chill.  Serve over ice or make an ice ring.
If you add any soda (I usually use about a cup or so, depending how far I need to stretch], do not add until just before serving.
Onion Bread


Ingredients:
butter, margarine, parmesan cheese, parsley

Directions:
Sauté onions in butter until limp and transparent, but not quite brown., Set aside., After dough has risen, roll out into rectangle, approx 18x22., Add Parmesan cheese and parsley to onion mixture and stir to combine well., Spread mixture over rolled out dough, to within 1 inch of edges., Roll up, jelly roll style, moistening edge to seal., Place seam side down, and bake at 350°F for approx 45 minutes.
Spinach and Mushrooms


Ingredients:
mushroom, butter, olive oil, garlic cloves, white wine, chicken broth, Worcestershire sauce, dried oregano, dried thyme, salt, pepper, water chestnuts

Directions:
In a large nonstick skillet, saute mushrooms in butter and oil until tender. Add the garlic; cook 1 minute more. Stir in the wine or chicken broth, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until liquid has evaporated.
Add spinach; cook and stir until wilted. Stir in water chestnuts; heat through.
Devonshire Cream for Scones


Ingredients:
heavy whipping cream, powdered sugar, sour cream

Directions:
Whip cream until soft peaks form; then add powdered sugar and whip to incorporate.
Add sour cream and continue beating just until fluffy and well-combined.
Magnolia Bakery Vanilla Vanilla Cupcakes Uk Measurements


Ingredients:
self-rising flour, all-purpose flour, unsalted butter, sugar, eggs, milk, vanilla extract

Directions:
Preheat oven to 180 degrees celsius.
Line one 12-cup muffin tin with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
NOTE: Take your time to make your cupcakes rather than rushing them and you will have the perfect cupcake. After 15 minutes, if your oven cooks slightly unevenly, rotate the muffin tin to ensure one lot aren't burnt and the others aren't undercooked.
Sausage and Eggplant-Stuffed Shells in Tomato-Basil Cream Sauce


Ingredients:
olive oil, onions, eggplant, salt, crushed red pepper flakes, garlic, ricotta cheese, mascarpone cheese, fresh spinach, parmesan cheese, sugar, jumbo pasta shells, crushed tomatoes, heavy cream, fresh basil leaf, Fontina cheese

Directions:
In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.
When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.
Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.
Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.
In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.
Preheat the oven to 350 degrees F.
Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.
Sherry-Pecan Balls


Ingredients:
flour, pecans, butter, margarine, sugar, vanilla extract, dry sherry

Directions:
In a bowl stir together flour and 1/2 cup of the pecans to combine thoroughly; set aside. Spread remaining 1 cup pecans in a shallow pan; set aside.
In mixer bowl combine butter and sugar; beat until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in orange rind and vanilla.
To butter mixture add flour mixture alternately with sherry, mixing to blend after each addition. Gather dough into a ball and enclose in plastic wrap. Refrigerate until dough is firm enough to shape (about 45 minutes].
Preheat oven to 350°F Shape dough into 1-inch balls; roll balls in pecans to coat evenly. Place about 1 inch apart on ungreased baking sheets.
Bake until cookies are golden brown and feel firm when touched lightly (15 to 20 minutes]. Transfer to wire racks to cool.