xiaoxl/recipe_data huggingface dataset:
Spiced Carrot and Lentil Soup


Ingredients:
cumin seeds, olive oil, carrots, lentils, milk, salt, pepper

Directions:
Heat a large saucepan and dry- fry the cumin and chilli flakes just long enough to release the aromas - dont brown them. Save half to sprinkle over the soup when you are ready to serve.
Add  the oil, carrots (grated], lentils, stock, milk, salt (I use sea salt] and fresh ground pepper.
Bring to the boil and simmer for about 15-20 minutes. When slightly cooled, blend until smooth.
Sprinkle the remaining cumin on the soup, serve with either crusty bread or Naan bread.
Honey Mustard Chicken With Bacon and Mushrooms


Ingredients:
boneless skinless chicken breast, Dijon mustard, honey, lemon juice, fresh mushrooms, bacon, cheddar cheese, fresh parsley, salt, pepper, paprika

Directions:
Make marinade by mixing together mustard, honey, and lemon juice.  Add chicken breasts and refrigerate for two hours.
Preheat oven to 350 degrees F.  Heat a small amount of oil (canola or vegetable] in a skillet and add chicken breasts, discarding marinade.  Cook chicken a few minutes on each side.  Set aside.
Scrape out most of the juices from the pan, and add mushrooms.  Saute mushrooms until tender (a few minutes].
Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
Bake at 350 degrees F for about 20 minutes, until chicken is cooked through.  Sprinkle with chopped parsley before serving.
Scottish Whipped Shortbread


Ingredients:
salted butter, icing sugar, cornstarch, flour, vanilla extract

Directions:
Preheat oven to 350°F (180°C].
Line cookie sheat with parchment paper if possible.
Cream butter.
Sift together icing sugar, cornstarch, and flour.
Add dry ingredients and vanilla to the butter and beat until consistency of whipped butter.
Drop by teaspoon onto parcment lined baking sheet.  Or can use a cookie gun with star tip or sprtiz tip to form cookies.
May decorate with small pieces of green or red cherries or colour sprinkles.
Bake at 350°F (180°C] or 15-20 minutes.
Stores well in covered tin.
Chocolate Hazelnut Chip Cookies


Ingredients:
light brown sugar, milk, vanilla extract, egg, salt, baking soda, hazelnuts

Directions:
HEAT oven to 375ºF.
COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg and chocolate hazelnut flavored spread. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts. * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.
DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
BAKE 10 to 12 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
VARIATION BAR COOKIES: HEAT oven to 375ºF. Follow recipe above to prepare dough. Spray a 13 x 9-inch pan with no-stick cooking spray. Spread dough evenly in pan.
BAKE 23 to 25 minutes or until top is golden brown and toothpick inserted in center comes out clean and center feels slightly firm to the touch. Cool completely before cutting into bars.
CHOCOLATE DRIZZLE: PLACE 3/4 cup semi-sweet chips with 1 1/2 teaspoons shortening in a resealable plastic bag; seal.  Microwave on HIGH for 1 minute; knead bag. Continue in 10 seconds intervals, if necessary, until melted. Clip off corner of bag. Drizzle chocolate over cooled cookies or bars.
Seacoast Salad (Tuna Macaroni)


Ingredients:
peas, tuna, Miracle Whip, celery, onions, salt

Directions:
Make shells and cheese according to package directions, or make your own (same amount.].
Add remaining ingredients, mixing lightly. Chill.
Add additional Miracle Whip (or mayo] before serving if needed.
Brussels Sprouts In Browned Butter


Ingredients:
Brussels sprout, butter, nutmeg, salt, pepper

Directions:
Cook Brussels sprouts in minimum salted boiling water., Drain., Make browned butter by cooking butter in skillet over low heat., Add Brussels sprouts to butter., Grate small amount of nutmeg over sprouts and salt and pepper to taste., Toss to coat.
Left Bank Tapenade Appetizer


Ingredients:
fresh mozzarella cheese, olive oil, fresh basil leaves

Directions:
Layer fresh mozzerella slices on plate.  Top with roasted red peppers, olive oil, basil leaves (arranged in a flower pattern], and a dollop of tapenade.
Enjoy!
Family Favorite Crock Pot Meatloaf


Ingredients:
eggs, milk, onions, salt, ground sage, lean ground beef, catsup, brown sugar, dry mustard, ground nutmeg

Directions:
Combine eggs with milk, bread crumbs, onion, salt, and sage, and meat.
Mix well and shape into a 9x5 inches.
rectangle or oval.
Carefully place into slow cooker pot.
Cook on low for about 6-7 hours.
Combine sauce ingredients and pour over meat loaf and cook on high for about 15 minutes.
Five Cup Salad


Ingredients:
sour cream, pineapple chunks, miniature marshmallow, mandarin orange section, coconut, lettuce

Directions:
Mix in a bowl and chill well., Serve on lettuce leaves.
Cranberry-Apple Spice Muffins (Gluten Free)


Ingredients:
zucchini, apples, dried cranberries, walnuts, orange zest, lemon juice, xanthan gum, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, clove, eggs, applesauce, brown sugar, molasses, vanilla, walnuts

Directions:
Preheat oven to 350 degrees. Grease or line two muffin pans (I like to do one regular 12 cup muffin pan and one large 6 cup muffin pan, this also works in a small loaf pan].
In a medium sized bowl stir together the filling ingredients.
In large bowl, mix together dry ingredients using a wire whisk. Stick your nose in and smell all the spices!
In a mixer, beat the eggs, then add the rest of the wet ingredients and mix well. (TIP: To keep the molasses from sticking to your tablespoon, rub a drop of oil in the inside and around the edges and it will slide right off!].
Turn mixer on low speed and add the dry mix a little bit at a time, mixing after each addition. Put mixer on medium-high speed and mix for about 15 seconds.
Add the filling ingredients and mix on low for about 15 seconds.
Spoon the batter into pans, filling halfway since muffins will double in height (I recommend using a rounded ice cream scoop].
Place a walnut in the center of each muffin (Sprinkle on brown sugar or crushed biscotti crumbs if you like].
Bake for 20-25 minutes. When done, leave in pans at least 5 minutes before eating.
Maple Baked Chicken Breasts


Ingredients:
chicken breasts, all-purpose flour, salt, black pepper, butter, pure maple syrup, dried savory, dried thyme, rubbed sage, onion, water

Directions:
"Dredge chicken in the flour seasoned with salt and pepper. In a fry pan melt the butter until bubbly. Shake to remove excess flour from the chicken, brown the chicken breasts quickly on both sides. While chicken is browning layer the onion slices in the bottom of a 13x9x2 baking pan, add the 1/2 cup water. Place the chicken atop the onion slices. Pour the maple syup over the chicken. In a pinch bowl combine the savory, thyme and sage, mix together. Sprinkle the spices over the chicken. Bake, uncovered at 350' for 50-60 minutes or until chicken is no longer pink, basting chicken occasionally with the pan juices."
Copycat Strawberries and Cream Oatmeal


Ingredients:
strawberries, strawberries, turbinado sugar, water, quick oats, salt, pure vanilla extract

Directions:
Chop the berries and coat them with the sugar, set aside., In a small pot bring the water and milk to a simmer., Add in the berry/sugar mixture and bring to a boil., Add the oats and salt, cook 4 minutes., Add the vanilla and cook another minute or until desired consistency.
Creamy No-Egg Potato Salad


Ingredients:
potatoes, celery, green pepper, onion, pickle, mayonnaise, pickle juice, spicy brown mustard, Dijon mustard, salt, pepper

Directions:
Boil potatoes in water for 25 minutes, drain and set aside to cool.
Combine remaining ingredients in large covered container and place in refrigerator while potatoes are cooling.
When potatoes are cool enough to handle, peel and cube them.
Add to vegetable mayonnaise mixture and toss.
Cover and chill at least 6 hours or overnight.
Delicious!
Crescent Roll Lasagna


Ingredients:
ground beef, ground turkey, sour cream, onion, parmesan cheese, cheddar cheese

Directions:
Fry ground beef or turkey and drain., Add spaghetti sauce & onion and heat., Spray 13 x 9 pan with vegetable oil spray., Put meat mixture in bottom of pan., Layer sour cream over meat., Next layer Cheddar cheese., Open crescent rolls, pinch together, and layer over top., Sprinkle with Parmesan Cheese., Bake at 350 degrees for 30 minutes or until crescent rolls are light brown.
Salisbury Steaks


Ingredients:
lean ground beef, eggs, pepper, salt, garlic powder, panko breadcrumbs, unsalted butter, yellow onions, flour, hot water

Directions:
In large mixing bowl combine the lean ground beef, eggs, salt, pepper, garlic powder, Panko breadcrumbs, dried onions and Cream of Mushroom soup.  Mix together well.
Prepare a wire cooling rack by covering it with parchment paper.  Shape the meat mixture into 6-8 oval shaped patties. We like ours thick about 1-inch thick, so I got 6 patties out of this batch.
Leaving the steaks uncovered, place the rack in the refrigerator for 4-6 hours (can do this the night before if you like].  This gives the meat a chance to absorb all the flavors you've mixed into it.
Approximately 1 hour before you want to serve this meal, preheat your skillet over medium-high heat. I used my cast iron and let the oven heat it for me as I sliced the onions.  Preheat oven to 375 degrees F.  While waiting for the oven, slice the onions into 1/4-inch thick slices.  Set aside.  When oven is preheated, take your skillet out and on medium-high heat, melt 2 TBSP butter.
Place 3-4 steaks in the skillet, make sure you do not over crowd the pan.  Brown for 3-4 minutes  then flip over and brown the other side for 3-4 minutes.
Remove from skillet and set aside on a plate.  Repeat with remaining steaks adding another tablespoon butter if needed.  Remove these steaks and let rest with the others.  Now add another 1-2 TBSP butter to the same skillet (do NOT remove any of the drippings or fond from the skillet].
Brown the sliced onions in the skillet until golden and soft, this should take 7-10 minutes.  Stir in flour - start with 3 TBSP stirring constantly to cook the flour, if it appears too wet, add another TBSP flour and keep stirring.  Now stir in 2 TBSP beef base (I used Better than Bouillon] and add 3 cups HOT water.  (Always add hot water to a hot pan - especially cast iron, you don't want it to crack or warp!].  Once you have the water added and the lumps smoothed out, return the steaks to the pan.
Spoon the gravy over the tops and if the gravy appears too thick add more hot water, 1/4 cup at a time until it's the consistency you desire.  Place skillet in the oven and bake uncovered for 30-40 minutes.  Check it halfway through the time and baste the steaks with the gravy.
Delicious with mashed potatoes, rice or noodles of your choice.
Chocolate Bread Pudding (Paula Deen)


Ingredients:
milk, heavy cream, granulated sugar, light brown sugar, cocoa powder, vanilla extract, cinnamon, eggs

Directions:
Preheat the oven to 325 degrees.
Lightly grease a 13x9 inch baking dish.
Place the bread in the baking dish.
In a large bowl, whisk together the milk, cream and liqueur.
In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
Add this to the milk mixture and whisk to combine.
Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
Combine the egg mixture with the milk mixture and mix well.
Stir in the grated chocolate.
Pour the mixture evenly over the bread cubes;.
Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
Bake the pudding for 1 hour, or until set;.
a knife inserted into the center of the pudding should come out clean.
Serve the pudding warm or refrigerate it and serve chilled.
Brownie Surprise Cookies


Ingredients:
sugar, margarine, egg, vanilla, flour, milk, baking soda, salt, marshmallows, powdered sugar, salt, margarine, milk

Directions:
Heat oven to 350°F.
Combine 1 cup sugar and 1/2 cup margarine in large mixer bowl.
Beat at medium speed until creamy.
Add egg and vanilla, and continue beating until well mixed.
Reduce speed to low,and add all remaining cookie ingredients except marshmallows.
Beat until well mixed.
Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 6-7 minutes or until edges are just set.
Remove from oven.
Press 1 marshmallow half onto center of each cookie.
Continue baking for 2 minutes or until marshmallow is softened.
Cool 1 minute; remove from cookie sheets.
Cool completely.
Combine all frosting ingredients except milk in small mixer bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Frost cooled cookies, covering entire marshmallow.
Variations: Before putting frosting over cooled cookies, spread a thin layer of peanut butter, caramel, or seedless raspberry jelly over marshmallow, and then add your frosting.
Mexican Spiced Coffee


Ingredients:
ground coffee, ground cinnamon, ground nutmeg, water, Splenda granular

Directions:
COMBINE espresso, cinnamon, and nutmeg in coffee filter in an electric coffee maker.
POUR water into the water receptacle.
ADD SPLENDA® No Calorie Sweetener, Granular and orange juice to empty coffee pot; brew.
Serve immediately; black or with milk and additional SPLENDA® No Calorie Sweetener or Granular if desired.
New York Pushcart Onions (For Hot Dogs)
Category: side-dish
By ETHIER65

I am a Canadian who spent 6 winters in Florida, and while there I met a person from New York (Brian). I did the cooking for most parties at the park, including snacks for our golf group which met twice a week after golf. Brian told me about the Push Cart Onions and I tried them with the group. They loved them. You can play with this recipe to suit your taste. Add more or less sugar, maybe a little more hot sauce, etc.

Ingredients:
2 tablespoons vegetable oil
2  onions, sliced into 1/4-inch thick rings
½  green bell pepper, thinly sliced  (Optional)
¼ cup ketchup, or more to taste
½ teaspoon white sugar
⅛ teaspoon chili powder
1 dash hot pepper sauce
1 pinch ground cinnamon
1 cup water

Directions:
Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 42.2
Fat: 2.4 g
Saturated fat: 0.3 g
Carbohydrates: 5.3 g
Sugars: 3 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 60.4 mg
Lobster Velveeta Mac & Cheese


Ingredients:
elbow macaroni, butter, flour, mustard powder, onion powder, milk, bay leaf, paprika, Egg Beaters egg substitute, Velveeta cheese, cheddar cheese, salt, white pepper, panko breadcrumbs

Directions:
Preheat oven to 400 degrees.
In a large pot of boiling water, cook pasta to al dente.
While pasta is cooking, in a separate pot, melt the butter.  Whisk in flour, mustard, and onion powder.  Keep it moving for about 5 minutes.
Stir in seafood stock, milk, bay leaf, and paprika.  Simmer for ten minutes and then remove bay leaf.
Temper in the egg.  Stir in the velveeta and 1 cup of cheddar cheese.  Continue stirring until velveeta is melted and sauce is smooth.
Season with salt and white pepper.
Fold lobster meat and macaroni into the mix and pour into casserole dish.
Top with remaining cheese and then panko.
Spray with Pam cooking spray.
Bake for 25 minutes in 400 degree oven.   Rest for 5 minutes before serving.
Old-Fashioned Italian Zucchini Fritters
Category: side-dish
By JuJuJenn

An old-fashioned Italian zucchini fritter!

Ingredients:
6  eggs
3  zucchinis, shredded
1  zucchini, diced
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons grated Parmesan cheese
¼ cup chopped fresh basil
1 ½ cups all-purpose flour
2 cups vegetable oil for frying

Directions:
Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain. Heat the oil in a large skillet to 375 degrees F (190 degrees C). Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 25 fritters

Calories: 65.8
Fat: 3.2 g
Saturated fat: 0.7 g
Carbohydrates: 6.5 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 2.8 g
Cholesterol: 45.2 mg
Sodium: 121.1 mg
Classic Béchamel Sauce


Ingredients:
butter, all-purpose flour, milk, chicken bouillon cube

Directions:
Melt butter in a pot over low heat.
Add flour slowly while stirring as to not burn.
Add 400ml milk in to the pot little by little.
Add a bouillon cube and keep stirring till it melts and becomes as thick as custard cream.
Turn off the heat.
Pita Triangles


Ingredients:
sour cream, mayonnaise, parmesan cheese, basil, oregano, garlic clove

Directions:
"Combine ingredients except bread.  Using a sharp knife, split pita into rounds. Spread each with a tablespoon or so of mixture and place on a cookie sheet.  Freeze uncovered, then transfer into plastic bag.  When ready to use, preheat oven to 375°.  Cut frozen circles into 6ths (small size] or 8ths (large loaves] using a sharp carving knife. Spread on cookie sheet, in one layer.  Bake for 15-20 minutes until they start to brown a little."
Lavacake Wheatless Brownies


Ingredients:
black beans, eggs, butter, vanilla extract, sugar, chocolate chips, coconut

Directions:
Place all but chocolate chips and coconut in blender or food processor.
Whiz till smooth.
Place in 8x8 pan lined with parchment or silicone liner.
bake at 350 for 40-50 minutes, until tests done.
Let cool 2 minutes; turn onto plate and ice with choclate frosting while hot.
Sprinkle with the chips and coconut and cut in 9 bars.
Javi's Really Real Mexican Ceviche
Category: appetizers-and-snacks
By JAVI19

This recipe is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it is normally served in most authentic Mexican restaurants. Goes best with cold beer! Don't forget the hot sauce.

Ingredients:
4 pounds shrimp
1 pound scallops
6 large limes, juiced
1 large lemon, juiced
1 small white onion, chopped
1  cucumber, peeled and chopped
1 large tomato, coarsely chopped
1  jalapeno pepper, chopped
1  serrano pepper, chopped
1 bunch cilantro
1 tablespoon olive oil
1 tablespoon kosher salt
ground black pepper to taste

Directions:
In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 203.8
Fat: 3 g
Saturated fat: 0.5 g
Carbohydrates: 10.6 g
Sugars: 1.9 g
Dietary fiber: 2.5 g
Protein: 35.1 g
Cholesterol: 253.3 mg
Sodium: 858.6 mg
Sloppy Josephine Sliders (Vegetarian)


Ingredients:
olive oil, onions, coarse salt, fresh ground black pepper, unsalted butter, shiitake mushrooms, white mushrooms, garlic cloves, cognac, sharp cheddar cheese

Directions:
Heat olive oil in a wide, heavy skillet. Add the onions, 1/8 tsp salt and a few grinds of pepper. Cook, stirring often, over medium-heigh heat, until onions are browned and sticky/crispy, about 15 minutes. Remove pan from heat.
Meanwhile, in a second wide, heavy skillet, melt butter. Add all the mushrooms, garlic, 1/8 tsp salt and a few grinds pepper. Cook over medium-high heat, stirring frequently, until mushrooms are richly browned, about 15 minutes.
Increase heat to high, pour in cognac and cook until liquid disappears, 1 minutes. Remove pan from heat.
Split buns; lay them open-faced on a broiler rack. Cover both halves with cheese. Slide under the broiler just until cheese has melted, 1 to 2 minutes. Set buns on serving platter.
Heap mushrooms onto each bottom bun. Top with onions. Cover with top bun. Enjoy.
Yorkshire Beef Pudding


Ingredients:
onion, ground beef, flour, water, salt, pepper, butter, eggs, milk, flour, salt

Directions:
Brown meat with onion.
Drain grease, except 1 tablespoon.
Add 2 tablespoon flour, stir in well.
Add liquid.
Cook until thick.
Add vegetables, salt and pepper.
(Sometimes I stop here and serve.] Melt butter in 2 quart casserole.
Beat eggs in medium bowl.
Add milk, blend well.
Add flour and salt, beat until batter is smooth.
Pour into dish.
Spoon meat mixture into center of batter to within 1 inch of edge.
Bake in 425 degree oven for 30 minutes or until puffed and browned.
Lazy Days Restaurant Fish With Key Lime Butter Sauce


Ingredients:
water, dry white wine, key lime juice, garlic powder, fresh ground white pepper, butter, water, cornstarch, eggs, water, flour, panko breadcrumbs, diced tomato, scallion, parmesan cheese, fresh parsley

Directions:
Place the water, wine and key lime juice in a large saucepan over a high heat and reduce by half, about 5 minutes.
Add the garlic power.  Add pepper to taste.  Cut the butter into pats about the size of 1 tablespoon.  Reduce the heat to low.  Add one pat butter and whisk until the butter is incorporated.  Add another pat and continue until all of the butter is used.
Mix the water and cornstarch together and add to the sauce.  Raise the heat to medium and stir until the sauce thickens and a few bubbles appear.  Set aside while the fish cooks.
Mix the eggs and water together in a small bowl (whisk vigorously til combined].
Place the flour on a plate and dip the fish fillets into flour, coating both sides.
Dip the fish into the egg wash.
Place the bread crumbs on a second plate and coat the fish with bread crumbs, making sure both sides are coated.
Heat 4 tablespoons of the Key lime butter sauce over medium-high heat in a skillet large enough to hold the fish in one layer.  Add the fish and sauté for 4 minutes.  It should be golden.  Turn the fish and sauté for 4 minutes for 1 inch thick fillets.  Sauté 2 minutes longer for thicker fish or 2 minutes less for thinner fish.  The fish is cooked when the flesh is opaque, not translucent.  (I had trouble sauteing in the sauce, and did use olive oil or coconut oil here].
Place the fish on 4 dinner plates.  Spoon the sauce over the fish.  Sprinkle the tomatoes, scallions, parmesan cheese and parsley over the fish.
Note:  I have had the best success with setting up all ingredients before cooking.  My prep time and cook time may be a bit off only because I make it an event and take my time so I guessed at both as if I was trying to get the job done normally.  The ingredients are copied verbatim from book, and are in order of use, and I thought a bit confusing at first, but it works!    Lastly, use real butter, good fish and fresh herbs and cheese.  It makes all the difference.