xiaoxl/recipe_data huggingface dataset:
Tuscany Tomato Pie


Ingredients:
mozzarella cheese, tomatoes, sun-dried tomatoes packed in oil, mustard, semolina, all-purpose flour, pine nuts, eggs, half-and-half cream, garlic, fresh basil, salt, black pepper

Directions:
Preheat oven to 200 C.
Slice mozzarella and tomatoes.
Chop sun-dried tomatoes.
Spread mustard on the bottom of the pie shell and sprinkle the flour on top.
Layer the fresh tomatoes on the shell and sprinkle the sun-dried tomatoes and pine nuts on top of the tomato slices.
Arrange mozzarella slices on top of everything.
Peel and finely chop the garlic clove.
Whisk together eggs and half-and-half.
Add the chopped garlic, chopped basil and seasonings to the egg mixture and whisk to combine.
Pour the egg mixture into the pie shell.
Bake in the preheated oven until golden brown, about 40 minutes.
For a more Greek touch, try using feta cheese instead of mozzarella and add a few sliced olives to the pie (and remember you'll need less salt in a feta pie:-].
Peppers Packed in Oil


Ingredients:
green peppers, orange bell peppers, coarse salt, whole black peppercorns, garlic cloves, fresh basil, fresh oregano, olive oil

Directions:
Start by cutting the peppers into 1 inch strips and pat them dry with a towel. Place the pepper strips in a colander, sprinkle them with coarse salt, and place the colander over a bowl. Allow the peppers to drain overnight.
Using a towel, wipe the salt from the peppers, and set aside.
Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for about 15 minutes. Using tongs, remove the jars and lids from the water, and set them on a dry surface.
In each jar, place 3 peppercorns, 2 cloves garlic, 1 sprig of basil, and 1 sprig of oregano or marjoram. Evenly divide the pepper strips among the jars and completely cover with olive oil. Wipe clean the rims of the jars and seal with their lids. Label and date the jars.
Keep in a cool place or in the refrigerator for several months.
Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread.
Panadlsuppe


Ingredients:
chives, salt, pepper

Directions:
Cut rolls into cubes and cook with the stock until the rolls have been completely absorbed by soup.
Salt and pepper to taste.
Whisk egg yolk with cream, gradually pour on the hot soup whisking all the time.
Sprinkle with chives and serve at once.
A small lump of butter added just before serving greatly improves the flavor.
For vegetarian use the vegetable stock.
Hummus Mashed Potatoes


Ingredients:
yukon gold potatoes, olive oil, salt, fresh ground black pepper, fresh Italian parsley, lemon wedge, olive oil

Directions:
Place potatoes in a large stockpot and fill with water until the potatoes are covered. Bring to a boil over high heat. Then reduce heat to medium and simmer for 20-30 minutes, or until a fork will go gently through the potatoes. Remove from heat and drain the water.
Return pot to the burner. Pass potatoes through a food mill or ricer, or use a potato masher to mash the potatoes until smooth. Turn off heat, and add in butter, hummus, salt, and pepper. Stir until combined. Season with additional salt and pepper if needed. Then top with garnishes if desired.
Seven Layered Salad


Ingredients:
lettuce, tomatoes, onion, baby green pea, cheddar cheese, mayonnaise, bacon bits

Directions:
Layer ingredients in the order they appear in a flat dish., A flat cake saver led works very good.
Olive Oil Dip for Italian Bread
Category: appetizers-and-snacks
By Jill

They serve this dip at the more elite Italian restaurants and I think I have finally mastered it! It tastes great with French bread and makes a good salad dressing too! Try it next time you have some Italian food!

Ingredients:
¼ cup olive oil
5 cloves garlic
2 tablespoons balsamic vinegar
2 tablespoons Parmesan cheese
1 tablespoon crushed dried oregano
fresh ground black pepper, to taste

Directions:
Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 144.7
Fat: 14.4 g
Saturated fat: 2.3 g
Carbohydrates: 3.4 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Cholesterol: 2.2 mg
Sodium: 41.3 mg
Versatile Vegetarian Sponge Cake


Ingredients:
cake flour, cornstarch, baking powder, baking soda, caster sugar, milk, water, lemon juice, vinegar

Directions:
Preheat oven to 180 degrees celcius.
Sift ingredients 1 to 5 together.
Mix all liquids together and add gradually to dry ingredients while continuously whisking. Whisk well.
Spray rectangular Pyrex dish with nonstick spray.
I use a 23cm square pan 4cm high.  Pour batter into dish and bake till skewer comes out clean from cake.
Cool and frost.
Tip:
For frosting, I whip 250 ml of cream with.
2 tablespoons of icing sugar and spread this over the cooled cake. If I added strawberry essence in the batter, I will put a few blobs of strawberry jam on the frosting.
Cooks Note: After reading a review from someone, I think perhaps they went for a high cake. Aim for a flatter rather than high cake. So your pyrex or roasting pan should be flatter rather than deeper or higher. Eggless cakes fare poorly when you try to bake them in deep/high dishes instead of flat, as they dont have eggs to help them rise. This could lead to rawness in the centre, whereas a flatter cake would cook evenly.
Melt-In-Your-Mouth Melon


Ingredients:
honeydew, chocolate chips

Directions:
Halve the honeydew, discard the seeds, and chill it overnight in the fridge.
The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.
Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up].
Finally, insert a row of chocolate chip seeds and serve immediately.
Baked BBQ Buffalo Chicken


Ingredients:
chicken breast, barbecue sauce

Directions:
Place the chicken breast in a small, oven-safe dish with lid.
Top with 1/2 cup BBQ sauce.
Make sure the chicken is well coated with the sauce.
Add 1/4 cup buffalo sauce on top.
Mix the sauce’s together on top of the chicken breast.
Now cover and place in the oven set at 375° for one hour.
After one hour, remove the lid and the sauce should be bubbling and chicken cooked through.
Now place the chicken breast on a plate and pour the sauce from the baking dish into a small bowl for dipping.
Sherry Baked Bananas - Creole/Arcadian


Ingredients:
dry sherry, dark brown sugar, butter, fresh lemon juice, bananas

Directions:
"Preheat oven to 350.   Mix everything except bananas.  Put bananas cut side down, single layer, in a pan only large enough to hold them snugly like that.  Pour sherry mixture over them evenly.  Bake for 30 or until completely tender.  Serve at once, from baking dish."
Tuna Ball
Category: appetizers-and-snacks
By Glenda Shane

There's nothing fancy about the tuna ball, but it tastes great at parties and other get-togethers. Chopped pecans give this blend of tuna, cream cheese, and onion a light crunch. I love this appetizer with veggies, crackers ,and veggies.

Ingredients:
2 (3 ounce) packages cream cheese, softened
1 (5 ounce) can tuna, drained and flaked
¾ cup chopped pecans  (Optional)
¼ cup chopped onion

Directions:
In a medium bowl, blend cream cheese, tuna, 1/2 of the pecans, and onion. Shape into a ball or loaf. Coat with remaining pecans. Refrigerate until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 20 servings

Calories: 66
Fat: 6 g
Saturated fat: 2.1 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 11.2 mg
Sodium: 28.4 mg
Mostaccioli Marinara With Basil


Ingredients:
mostaccioli pasta, penne, tomatoes, olive oil, garlic clove, sugar, salt, fresh ground pepper, parsley, dried basil, parmesan cheese, romano cheese

Directions:
Cook the pasta according to package directions, drain and set aside.
Position knife blade in food processor, add tomatoes.
Pulse 3 to 4 times or until amost smooth, set aside.
Coat a medium skillet with non-stick cooking spray, add oil, and place over medium-high heat until hot.
Add the onion and garlic; saute 3 minutes or until tender.
Add tomatoes, sugar, salt, and pepper; bring to a boil.
Reduce heat, simmer uncovered 10 minutes.
Stir in parlsey and basil.
Serve sauce over pasta; sprinkle with cheese.
Baked Zucchini With Parmesan


Ingredients:
zucchini, olive oil, parmesan cheese, garlic cloves

Directions:
Preheat the oven to 400°F (200°C]. Arrange the zucchini, cut sides up, in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil and season with the salt and pepper. In a small bowl mix the Parmesan cheese and garlic together, then sprinkle over the zucchini.
Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.
Cheese Ravioli With Grape Tomatoes


Ingredients:
olive oil, spinach, grape tomatoes, onion powder, parmesan cheese

Directions:
Add ravioli to a pot of boiling water.
Cook 3-5 minutes or until ravioli floats to the surface.
Remove from heat, drain and set aside.
Heat oil in a oversized skillet on medium heat, add spinach (make sure spinach is completely dry], tomatoes, onion powder, salt and pepper, and saute for about 7 minutes or until spinach and tomatoes wilt.
Add ravioli to skillet and cook for 3 more minutes.
Serve hot and sprinkle with parmesan cheese.
Perfect Butter Tarts


Ingredients:
butter, corn syrup, brown sugar, raisins, rum, salt, egg

Directions:
Roll out pastry on floured workspace 1/8-inch thick and cut into 3 75-inch rounds.
Use these rounds to line 14 muffin cups.
Melt butter in small saucepan.
Remove from heat and stir in corn syrup, brown sugar, raisins, rum and salt.
Lightly beat the egg and add to raisin mixture.
Use mixture to fill pastry lined cups 3/4 full.
Bake in 425°F oven for 20 minutes or until pastry is golden.
Remove from oven, run tip of knife around edges to loosen and let stand for at least 10 minutes before removing from muffin tins.
Pasta Pancetta
Category: meat-and-poultry
By kempcooking

A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.

Ingredients:
5  shallots, chopped
4 cloves garlic, chopped
6 ounces pancetta bacon, diced
2 cups fresh sliced mushrooms
2 pinches freshly ground black pepper
2 pinches dried oregano
½ cup chicken broth
¼ cup olive oil
1 (12 ounce) package linguine pasta
½ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes. Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 servings

Calories: 477.2
Fat: 25 g
Saturated fat: 6.9 g
Carbohydrates: 50.1 g
Sugars: 3.7 g
Dietary fiber: 2.7 g
Protein: 15.2 g
Cholesterol: 24.9 mg
Sodium: 344.9 mg
Greek Chicken Skewers
Category: world-cuisine
By Alexis Rimes

Greek-inspired chicken skewers with lots of flavor! Marinade is also wonderful on grilled vegetables.

Ingredients:
¼ cup lemon juice
¼ cup wok oil
⅛ cup red wine vinegar
1 tablespoon onion flakes
1 tablespoon minced garlic
1  lemon, zested
1 teaspoon Greek seasoning
1 teaspoon poultry seasoning
1 teaspoon dried oregano
1 teaspoon ground black pepper
½ teaspoon dried thyme
3  skinless, boneless chicken breasts, or as needed, cut into 1-inch pieces
8  bamboo skewers, or as needed, soaked in water for 30 minutes

Directions:
Whisk lemon juice, oil, vinegar, onion flakes, garlic, lemon zest, Greek seasoning, poultry seasoning, oregano, pepper, and thyme together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Remove chicken from the marinade and shake off excess; thread onto skewers. Discard the remaining marinade. Place the skewers on a baking sheet. Roast in the preheated oven until golden brown, about 20 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 4 servings

Calories: 247.6
Fat: 17 g
Saturated fat: 2.7 g
Carbohydrates: 4.1 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 18.1 g
Cholesterol: 48.5 mg
Sodium: 166.9 mg
Fried Golden Needles


Ingredients:
egg, water, flour

Directions:
Dip each flower in the beaten egg., Roll it in flour., Saute the coated flowers in hot oil until crispy., Enjoy!, This recipe works just as well with frozen daylilies as with fresh., A real treat to have in midwinter.
Banana Chip Muffins


Ingredients:
all-purpose flour, sugar, baking powder, salt, egg, milk, banana, unsweetened applesauce

Directions:
"In a large bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk, oil, banana and applesauce; stir into dry ingredients just until moistened. Fold in the chocolate chips. Fill greased muffin cups two-thirds full. Bake at 400° for 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack."
Baked Apple Butter


Ingredients:
applesauce, brown sugar, white vinegar, ground cinnamon, ground cloves

Directions:
"Combine all ingredients in a 2-quart casserole.  Stir well.  Bake, uncovered, at 350 degrees for 2 1/2 hours or until thick and almost transparent, stirring occasionally.  Spoon the hot apple butter into jars; cover and store in the refrigerator."
Tangy and Sweet Aqua Fresca


Ingredients:
water, sugar, lemon juice, lime juice, lime wedges, lemon wedge

Directions:
In a blender combine water and fruit., Puree until smooth., Pour mixture through a sieve into a pitcher or serving container., Stir in lemon or lime juice and sugar., Add additional sugar to taste., Garnish with a lemon or lime wedge.
Mushroom and Red Pepper Pita


Ingredients:
sesame seeds, tahini, water, lemon juice, low sodium soy sauce, dates, garlic clove, onion, baby arugula

Directions:
Pita Spread: Combine sesame seeds (or tahini], water, lemon juice, soy sauce, VegiZest, dates and garlic in high powered blender. Blend until smooth. Set aside.
Filling: Coat large covered non-stick frying pan with oil. Add onion, red pepper and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking.
When filling is done, cut each pita in half across and gently open to create a pocket. Spread 1/8 of pita spread inside each pocket half. Add 1/8 of the filling and then stuff with arugula. Serve two halves per person.
Zucchini Pizza Crust


Ingredients:
zucchini, salt, eggs, reduced-fat mozzarella cheese, garlic cloves, fresh ground black pepper, tomatoes, green onion, fresh basil

Directions:
For the zucchini crust: shred two medium zucchini. Salt and drain at least 15 minutes. Rinse and pat dry. Mix with two eggs, 1 cup shredded reduced fat mozzarella, 2 cloves minced garlic, and fresh ground black pepper. Spread on a greased baking sheet (I used a pizza stone] and bake at 375F for 12 to 15 minutes, until light brown.
I topped with sliced tomatoes, green onions, and crumbled herbed goat cheese before broiling for a few minutes. Then I added a few fresh basil leaves.
Ivo's Foil Barbecued Potatoes With Rosemary - BBQ


Ingredients:
potatoes, garlic clove, coarse salt, fresh rosemary, olive oil

Directions:
Slice potatoes into 1” wide x 1/8” thick slabs.
Mix remaining ingredients in a bowl, add potatoes and toss to coat.
Place potato mixture onto ½ of the foil; fold over other half and seal edges by pinching halves together to form a packet.  Slit the top of the foil packet several times to vent.
Place the packet on the grill when the coal is at its hottest and grill for 30 minutes.  At about the halfway mark, you may want to open the foil and stir the potatoes, but be careful not to let the oil run out (i.e. don’t simply turn packet over] or you will cause fire, soot and general mayhem.  Not good.  But the potatoes are and you don’t want to have to share them with the fire department, so be careful.
Eat. Burp. Sigh.
Melt in Your Mouth Blueberry Cake


Ingredients:
eggs, sugar, salt, shortening, vanilla, all-purpose flour, baking powder, milk, blueberries

Directions:
Beat egg whites until stiff.  Add 1/2 cup of the sugar to keep them stiff.
Cream shorting; add salt and vanilla.
Add remaining sugar gradually.
Add unbeaten egg yolks and beat until light and creamy.
Add sifted dry ingredients alternately with milk.
Fold in beaten egg whites.
Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle].
Turn into a greased 8 x 8-inch pan.
Sprinkle top with sugar.
Bake at 350 degrees for 50 to 60 minutes.
Cajun Baked French Fries
Category: side-dish
By Kristina Harrison Krueger

Amazing flavor and healthy too! Friends and family always rave about them, and they're even a hit with my 2 and 3 year old.

Ingredients:
¼ cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon Cajun seasoning
1 teaspoon sea salt
6 large baking potatoes, sliced into thin wedges

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix olive oil, garlic powder, onion powder, chili powder, Cajun seasoning, and sea salt in a large resealable bag. Add potatoes and toss to evenly coat with seasoned oil. Spread coated potatoes in 1 layer onto a baking sheet. Bake in the preheated oven for 35 minutes. Stir potatoes with a spatula and continue cooking until crisp, about 10 more minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 368.9
Fat: 9.4 g
Saturated fat: 1.4 g
Carbohydrates: 65.5 g
Sugars: 3.1 g
Dietary fiber: 8.4 g
Protein: 7.7 g
Sodium: 399.4 mg
Dairy Free Peach Ice Cream


Ingredients:
light vanilla soymilk, light brown sugar, lemon juice, vanilla extract, salt

Directions:
If using fresh peaches, spread slices in baking dish, and freeze 4 hours or until firm.
Place peaches and remaining ingredients in food processor, and blend until smooth.  Serve immediately or freeze up to 30 minutes first for firmer texture.
Coconut Pupus


Ingredients:
unflavored gelatin, water, sugar

Directions:
In medium saucepan, soak gelatin in cold water for 5 minutes.  Bring gelatin mixture to boil.  Add sugar and lightly stir until sugar is dissolved.  Add coconut milk and fresh milk.  Mix well and let cool.
Lightly beat egg whites until stiff.  Add to gelatin and mix well.  Pour into 8-9" square pan.  Refrigerate for four hours or until gelatin is set.
To loosen gelatin from pan, place bottom of pan in warm water for 1-2 minutes.  Cut gelatin into 1-1/2" squares.
Raita with Love from India


Ingredients:
low-fat plain yogurt, tomatoes, cucumber, onion, cumin powder, red chili powder, sugar, salt

Directions:
Mix all the ingredients together in a bowl.
Let them sit pretty in the serving dish (preferably glass] getting chilled for half an hour or so.
Sprinkle a bit of cumin powder& red chilli poweder on the top to add a riot of colors to the dish just before serving.
Serve as an accompaniment to Indian dishes.
Samantha's Jambalaya


Ingredients:
shrimp, smoked sausage, kielbasa, diced tomatoes, chicken broth, celery, bell pepper, yellow onion, fresh garlic, crushed red pepper flakes, olive oil

Directions:
In a large pot, combine celery, bell pepper, onion and one tablespoon of olive oil; saute for about 3 minutes.
Add the diced tomatoes, Cajun seasoning, garlic, crushed red pepper and chicken broth; bring to a boil.
Add the rice, bring to a boil again, cover and cook for 20-25 minutes until the rice is done.
Meanwhile, get out a frying pan, add the remaining tablespoon of olive oil and brown your sausage; set aside in a covered bowl.
Saute and thoroughly cook your shrimp in the same frying pan, set aside (you can use already cooked shrimp for an easier preparation].
When the rice is done cooking, stir in your Kielbasa and shrimp and then SERVE AND ENJOY!
Maple Roasted Pork Tenderloin


Ingredients:
pure maple syrup, soy sauce, ketchup, Dijon mustard, orange zest, curry powder, ground coriander, Worcestershire sauce, garlic

Directions:
Trim pork of all visible fat.
Whisk together all remaining ingredients; pour over pork and marinate in refrigerator for 1 hour.
Put pork and marinade it a small roasting pan or baking dish.
Roast uncovered for 40 minutes at 350 F.
Pork should still be slightly pink in the middle.
Let pork stand for 10 minutes (it will continue to cook].
Cut into thin slices.
Drizzle sauce over pork.
Serve.
Genesee Valley Apple Crumb Pie (Ny State)


Ingredients:
shortening, salt, water, flour, apples, sugar, cinnamon, salt, butter, sugar, flour

Directions:
Preheat oven to 450°F.
Crust:.
In a medium mixing bowl, cream shortening with 1 teaspoon salt.
Mix in boiling water; stir in flour.
Press crust into a 9 or 10 inch pie plate.
Filling:.
Pare, core and slice the apples; place in prepared pie crust.
Combine 1/2 cup sugar with 1 teaspoon cinnamon and a pinch of salt.
Sprinkle sugar mixture over apple slices.
Crumb Topping:.
In a mixing bowl, cut 1/2 cup sugar and 3/4 cup flour into 1/3 cup butter until it forms pea-sized crumbs.
Spoon mixture over the apples.
Bake pie at 450F for 10 minutes.  Reduce oven temperaure to 350F and continue to bake for 30 minutes.
Garlic Tea


Ingredients:
water, garlic cloves, honey, fresh lemon juice

Directions:
In a saucepan, bring 3 cups of water and the 3 cloves of garlic to a boil. Turn off the heat when the water boils, and add 1/2 cup of the honey and 1/2 cup of the fresh lemon juice. Strain.
Sip 1/2 cup, warm, three times a day.
Refrigerate extra to use the next day.
Margarita Dip
Category: appetizers-and-snacks
By sanzoe

A wonderful creamy fruit dip that tastes like a margarita.

Ingredients:
1 (8 ounce) package cream cheese, softened
⅓ cup frozen margarita mix, thawed
2 tablespoons orange juice
¼ cup confectioners' sugar
¼ cup whipped cream

Directions:
Use an electric mixer to beat the softened cream cheese, margarita mix, orange juice, and confectioners' sugar in a large bowl until smooth. Thoroughly fold whipped cream into mixture. Cover and chill 1 hour to blend flavors before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 90.6
Fat: 7.4 g
Saturated fat: 4.7 g
Carbohydrates: 4.8 g
Sugars: 4.1 g
Protein: 1.5 g
Cholesterol: 23.9 mg
Sodium: 60.7 mg