xiaoxl/recipe_data huggingface dataset:
Texas Tea


Ingredients:
vodka, rum, triple sec

Directions:
Fill mixing glass with ice., Add tequila, vodka, rum triple sec and sour mix., Shake., Pour into a Collins glass., Add more ice, if necessary., Top with cola., Garnish with a lemon slice.
Chocolate Frosted Zucchini Brownies


Ingredients:
brown sugar, vanilla extract, whole wheat flour, baking soda, salt, zucchini, walnuts, margarine, confectioners' sugar, milk, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Quiche Lorraine


Ingredients:
gruyere cheese, bacon, eggs, cayenne pepper, nutmeg

Directions:
Line an 18-cm(7-in] flan tin or sandwich cake tin with the pastry.
Place a layer of cheese on the pastry, then a layer of bacon, and repeat until both ingredients have been used up.
Mix the eggs with the cayenne pepper, nutmeg, and cream or milk.
then pour over the cheese and bacon mixture in the flan case.
Bake near the top of the oven at 200C(400F] Gas mark 6 for about 30 minutes, until the pastry is golden brown and the filling set.
Serve hot or cold.
Homemade Vanilla
Category: everyday-cooking
By GINGER P

Easy to make and much cheaper. As you use it, top it off with more vodka.

Ingredients:
1 (750 milliliter) bottle vodka
2  vanilla beans

Directions:
Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.

Prep time: 5 mins
Total time: 2 weeks 6 days
Yields: 300 milliliters

Calories: 11.6
Carbohydrates: 0.2 g
Sugars: 0.2 g
Corn Crackers


Ingredients:
cornmeal, sea salt, granulated sugar, fresh ground pepper, flour, baking powder, boiling water, egg, butter, parmesan cheese

Directions:
In a large bowl, mix first 6 ingredients.
Pour boiling water over this and mix well.
Then incorporate egg, butter, and cheese.
Drop by tablespoon onto a parchment lined baking pan, spread thin w/ a flat knife and bake 325 for 20-25 minutes.
Allow to cool 30 minutes.
Easy Chocolate Chip Cookie Dough Cheesecake
Category: desserts
By Jenn8504

Quick and simple. Rivals restaurant cheesecakes!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2  eggs
2 teaspoons vanilla extract
2 (18 ounce) packages chocolate chip cookie dough

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended. Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture. Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch baking pan

Calories: 654.2
Fat: 36.8 g
Saturated fat: 14 g
Carbohydrates: 74.4 g
Sugars: 52.9 g
Dietary fiber: 1.6 g
Protein: 7 g
Cholesterol: 92.5 mg
Sodium: 404 mg
Apple Pie in a Glass


Ingredients:
low-fat milk, applesauce, cinnamon, sugar

Directions:
"Shake all ingredients in a container with a tight fitting lid, or stir in a glass until well blended."
Grilled Kingfish
Category: seafood
By ALLIESUE

I don't like fish with dark meat,  but I loved this recipe. My fishing guide gave it to me. Hope you like it. Kingfish is also known as King Mackerel.

Ingredients:
2 pounds whole kingfish, gutted and washed
2 cups Italian-style salad dressing

Directions:
Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours. Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing. Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 3 days
Yields: 4 servings

Calories: 806.4
Fat: 64.9 g
Saturated fat: 12.7 g
Carbohydrates: 12.3 g
Sugars: 9.8 g
Protein: 42.7 g
Cholesterol: 133 mg
Sodium: 2090.6 mg
Myrtis' Clam Chowder


Ingredients:
onion, bacon, potatoes, water, baby clams, fat-free evaporated milk, butter

Directions:
Add onions and bacon to large pot - I used my cast iron one. Spray a little butter spray if needed and start browning the onions and bacon.
Once the onions are clear and the bacon is beginning to brown add the diced potatoes and brown them a little, too.
Add enough water to just cover the potatoes and stir through to the bottom to get the good bits off the bottom of the pot.
Cook the potatoes until soft. At this point, I was suppose to pour off the water, but it had pretty much all cooked down, so I did not need to.
I added the juice from the 2 cans of clams and the Evaporated Milk at this point and let it cook down a little more.
Add that butter and let it melt into the soup -  add pepper ( and Salt ] to taste and stir - and let it cook down a little more.
When you think the Chowder is just about ready to eat, add the two cans of baby clams - and stir - and let it cook down a little more.
Put a loaf of Rustic Bread in the stove, set pre-heat to 325 degrees,  and let it get nice and crusty to serve with the Chowder.
When you can not stand it any longer the Chowder is Ready !
Serve heaping bowls of Chowder with chunks of crusty bread,  lots of butter and Enjoy !
Chocolate Crackled Cookies


Ingredients:
light brown sugar, vanilla extract, eggs, salt, baking soda, sugar, powdered sugar

Directions:
BEAT brown sugar, shortening and vanilla in large bowl with an electric mixer at medium speed until well blended. Add eggs; beat until fluffy.
STIR together flour, cocoa, salt and baking soda. Gradually add to shortening mixture, beating at medium speed just until blended. Stir in chocolate chips. Cover and chill 3 hours.
HEAT oven to 375ºF. Shape dough into 1 1/4-inch balls. Roll in granulated sugar, then in powdered sugar to coat completely. Place 2 inches apart on ungreased baking sheet.
BAKE 8 to 10 minutes or until cookies are set. Cool 2 minutes on baking sheet. Remove to wire rack to cool completely.
Pancit Sotanghon
Category: world-cuisine
By Maridol34

The recipe of this Filipino pancit sotanghon was made from leftovers of boiled chicken and vegetables. [Originally submitted to Allrecipes.asia]

Ingredients:
1 cup dried wood ear mushrooms (tenga ng daga)
1 tablespoon vegetable oil
1 clove garlic, minced
1 small onion, chopped
½ teaspoon achiote powder
1 ¾ cups chopped cooked chicken
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cube chicken bouillon
1 cup water
1 (10.5 ounce) package green bean vermicelli
1 (8 ounce) package shredded cabbage
1 small head bok choy, chopped
1  carrot, chopped
¼ teaspoon ground black pepper, or to taste
1 pinch chili powder  (Optional)
2  hard-boiled eggs, sliced

Directions:
Soak mushrooms in a bowl of water. Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil. Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length. Drain mushrooms. Cut into 1-inch pieces. Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 328.8
Fat: 7.3 g
Saturated fat: 1.8 g
Carbohydrates: 50.6 g
Sugars: 2.1 g
Dietary fiber: 4.9 g
Protein: 14.9 g
Cholesterol: 101.4 mg
Sodium: 425.3 mg
Maple-Balsamic Roasted Root Vegetables


Ingredients:
carrots, beet, yellow onion, extra virgin olive oil, butter, maple syrup, salt, cracked black pepper

Directions:
Preheat oven to 450 degrees.
Lightly oil a large baking sheet or shallow roasting pan.
Place the root vegetables in the pan.
Drizzle the olive oil over the vegetables then season with salt and pepper and tossing gently to coat; spreading the vegetables into a single layer.
Roast for about 45 minutes, stirring and shaking the pan occasionally for even cooking.  Cook until lightly browned and  just this side of tender.
Sauce: Meanwhile, gently heat the butter and melt. Stir in the balsamic vinegar and maple syrup.
Pour the sauce over the vegetables the [final*]10 minutes of roasting. Cook the vegetable mixture until tender and the sauce has started to caramelize.
Use a metal spatula to toss and turn the vegetables making sure they are well coated with the sauce.
Serve hot. Pass the salt and pepper shakers.
The sauce was **delicious** spooned over brown rice!
Summer Orzo Salad


Ingredients:
orzo pasta, green beans, olive oil, green pepper, capers, garlic clove, kalamata olive, grape tomatoes, feta cheese

Directions:
Cook psta in boiling water for five minutes, add green beans to pasta and cook for 5 minutes longer. Drain. Put pasta and green beans in salad bowl and toss with oil and vinegar.
Add green pepper, capers, garlic and olives to pasta and toss.
Add tomatoes and feta chesse and toss.
Refrigerate before serving.
***This makes a good salad lunch when tossed with 1 small can (6 1/2 ounces] white tuna (drained and flaked].
Wild Rice Meatballs in Mushroom Sauce
Category: trusted-brands-recipes-and-tips
By Idahoan

Ground beef, mushrooms, and wild rice are baked and then simmered in a mushroom wine sauce that pairs wonderfully with Idahoan Signature™ Russets Mashed Potatoes.

Ingredients:
1 ½ pounds ground beef
1 small onion, finely chopped
½ cup cooked wild rice
½ teaspoon seasoned salt
½ teaspoon garlic salt
⅓ cup bread crumbs
½ cup evaporated milk
1 tablespoon butter
8 ounces sliced fresh mushrooms
½ teaspoon salt
⅔ cup dry white wine
⅔ cup water
1 (10.75 ounce) can  low-sodium cream of mushroom soup
¼ teaspoon dried sage
1 (9.74 ounce) package Idahoan Signature™ Russets Mashed Potatoes

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine beef, onion, rice, seasoned salt, garlic salt, bread crumbs, and evaporated milk. Shape into 1 inch meatballs. Place meatballs on rimmed baking sheet. Bake in preheated oven until brown, about 15 minutes. Melt butter in a skillet over medium heat. Add mushrooms and sprinkle with salt; saute until mushrooms release their moisture and soften, about 10 minutes. Add the wine, water, soup, salt, and sage to saucepan; stir to combine. Transfer meatballs to the sauce and simmer until cooked through and hot, 30 minutes. Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions. Serve with the meatballs and mushroom sauce.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 512.9
Fat: 20.5 g
Saturated fat: 7.9 g
Carbohydrates: 50.6 g
Sugars: 4.8 g
Dietary fiber: 3.5 g
Protein: 28.1 g
Cholesterol: 84.2 mg
Sodium: 1544.4 mg
My Watermelon Slushy


Ingredients:
watermelon, Splenda sugar substitute, lemon

Directions:
In a blender put the seltzer.
Squeeze the juice from half a lemon on top of the seltzer.  Add the splenda and then the watermelon.
Blend until slushy.
Depending on your blender, you may need a tad more seltzer.
Vegan Brokolo Me Latholemono (Broccoli With Lemon)


Ingredients:
broccoli, olive oil, salt

Directions:
Bring a pot of water to a boil and have a bowl of ice water ready.  Add the broccoli and cook for 5-10 minutes until fork-tender.
Drain the broccoli and add to the ice water.  While that is cooling, pour the olive oil into a bowl.  Slowly drizzle the lemon juice in while whisking.
Drain the broccoli again and put in a serving bowl.  Pour the dressing over and toss to coat.  Add salt to taste.
Our Backyard Grilled Garlic-Butter Shrimp
Category: seafood
By FrackFamily5 CA—>CT

Simple flavors... Grilled shrimp, finished in a basic, yet 'oh, so good' garlic and butter sauce. I am not a shells-on gal but they make heck of a difference. Pick them off the serving plate and enjoy! Get a napkin--you'll need it.

Ingredients:
1 small bunch fresh Italian parsley, stemmed and roughly chopped
2 tablespoons olive oil
1 pound fresh medium shrimp - shells on, rinsed, and patted dry
bamboo skewers
1 tablespoon seasoned salt (such as Lawry's®), or to taste
½ cup salted butter
3 cloves garlic, minced

Directions:
Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic. Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes. Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

Prep time: 15 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 240.9
Fat: 20.6 g
Saturated fat: 10.5 g
Carbohydrates: 1.5 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 12.9 g
Cholesterol: 155.7 mg
Sodium: 704.2 mg
Canelés de Bordeaux
Category: world-cuisine
By Chef John

These crispy French custard cakes are traditionally baked in special fluted molds, but the molds were no longer available in my local shop. So I improvised with muffin tins and the results were pretty amazing. Just be sure you bake them long enough to achieve the classic crispy exterior.

Ingredients:
1 cup all-purpose flour
1 cup white sugar
4  egg yolks
¼ cup rum
1 teaspoon vanilla extract
¼ teaspoon kosher salt
2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon unsalted butter
2 tablespoons butter
2 tablespoons beeswax

Directions:
Place flour, sugar, egg yolks, rum, vanilla extract, and salt in a mixing bowl. Mix and smear into a smooth paste using a spatula. Continue mixing until flour is fully incorporated. Place butter and pour milk into a saucepan. Bring to a simmer over medium-high heat. As soon as milk mixture comes to a simmer, remove from heat. Slowly add half the milk to the flour mixture to prevent the egg yolks from cooking. Whisk until well blended and smooth. Slowly pour in the rest of the milk mixture; whisk until batter is smooth. Batter will be thin. Preheat oven to 450 degrees F (230 degrees C). Melt 2 tablespoons plus 1 teaspoon butter and beeswax in a skillet over medium heat. Stir with a pastry brush. Remove from heat. Brush the bottom and the sides of each muffin cup generously with the butter/beeswax mixture. Ladle batter into muffin cups until mixture is almost to the top. Place pan in preheated oven. Bake 10 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake until canelés are very well browned, about 50 minutes. Allow to cool just 5 minutes. Run a thin blade around the sides and carefully remove canelés from cups. Invert onto a cooling rack. Let cool completely to room temperature to create the crispy surface.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 canelé

Calories: 192.8
Fat: 7 g
Saturated fat: 3.9 g
Carbohydrates: 26.7 g
Sugars: 18.6 g
Dietary fiber: 0.3 g
Protein: 3.3 g
Cholesterol: 83.4 mg
Sodium: 73.1 mg
Red, White and Green Salad


Ingredients:
butter, boston lettuce, cherry tomatoes, cilantro leaf, ricotta salata, scallions, spring onions, scallions, spring onions, cilantro, fresh lime juice, coarse salt, extra virgin olive oil

Directions:
To make dressing: In a mini-food processor or blender, add scallions, 1 tsp jalapeno pepper, cliantro, lime juice, and salt; pulse to combine. Taste and adjust flavour as necessary.
To make salad: Arrange lettuce leaves in bottom of a large serving dish. Add tomatoes, then clinatro leaves, crumble ricotta over the top and sprinkle with scallions. Place avocado in centre. Serve with dressing on the side.
Parmesan Green Beans


Ingredients:
green beans, butter, lemon juice, parmesan cheese

Directions:
Boil green beans in salt water in a saucepan for about 3 minutes, until tender.
Drain and return to pan.
Mix in the rest of the ingredients, saving 1 Tablespoon of cheese to top the beans upon serving.
Mexican Inspired Sfuffed Peppers


Ingredients:
ground pork, ground beef, salsa, egg, salt, pepper, cumin

Directions:
Roast peppers under a the broiler until they start to char but do not over cook. you don't want them to turn black all over. Turn them periodically so roast evenly on all sides.
When the peppers are done, sweat them by putting them in a zip lock bag and letting them cool.
Once cool, carefully peel the skin off the peppers.
Using a small knife make a t shaped cut in the top of the pepper. you should cut appx 1 1/2 -2 inches across the top of the pepper and about 2 or 3 inches down the side. The cooler the pepper is the easier this will be without tearing the pepper too much.
CAREFULLY cut the seeds out of the pepper without tearing the pepper further. You want to leave the top of the pepper on and you only want the slit in the pepper to be big enough to be able to stuff the filling in later.
Prepare the filling by mixing the meat, egg, 1/2 cup salsa, 1/2 cup of the cheese, and seasonings in a bowl.
Gently stuff the peppers with the meat mixture a little bit at a time. You want them to be nice and full. Ideally when stuffed the opening in the pepper will be spread apart and you can see the meat, but it should not be so full that the pepper loses its shape or tears
Place the peppers in a glass or ceramic baking dish. You want them to just fit perfectly, so try to use a dish that is not too big.
Spoon some of the remaining salsa over each the meat that is visible on eache pepper. Any remaining sauce can be poured in between them to coat the bottom of the pan. The peppers and meat will create their own juice so its ok if the bottom of the pan isn't fully coated.
Sprinkle remaining cheese over the salsa on the peppers. I don't cover the whole pepper, just the part of the filling that should be "coming out" of the top of the pepper, but if you like a lot of cheese you may want to coat the whole pepper.
Cover w/ foil and bake at 350 degrees for 45 minutes. Then uncover and bake for another 10 min or until cheese is golden brown.
ENJOY!
Variations: If I wasn't on a low carb diet I would add corn and chopped onion to the filling. Maybe use a corn and black bean salsa instead of a regular salsa. Also this isn't very spicy when you get the pablanos out of season but still tasty. So next time I make this in winter I will probably add hot sauce to the filling or use a hotter salsa. Another possibility would be to use jalepenos in the filling too. Sky's the limit.
Fbd Dijon Turkey Wrap


Ingredients:
tortilla, Dijon mustard, sunflower seeds, turkey slices, red onion, plum tomato, romaine lettuce leaves

Directions:
"Fill tortilla with remaining ingredients, roll, and enjoy."
Juicy Asian 'Banh Mi' Burger


Ingredients:
ground beef, green onion, sriracha sauce, garlic powder, red pepper flakes, ground ginger, egg, carrot, cucumber, sugar, toasted sesame seeds, mayonnaise, ketchup, sriracha sauce, paprika, garlic powder, cilantro

Directions:
Gently combine the ingredients in a mixing bowl.
form into 4 equal sized hamburger patties.
Chill for a few hours to combine the flavours if possible.
In a separate bowl combine the carrots, cucumbers, rice wine, sugar and toasted sesame seeds.
Mix well, cover and chill for a few hours if possible.
In a small serving bowl combine the mayonnaise, ketchup, Sriracha, paprika and garlic powder.
Cover and refrigerate until you are ready to serve.
Naan Veggie Pizza
Category: main-dish
By ashleyschrantz

Freshly chopped veggies meet the wonderfully versatile naan bread in this easy, incredibly customizable recipe. This recipe can easily feed four people, but if it's the only thing for lunch, then the number of servings is definitely two. Hope you enjoy it!

Ingredients:
2  naan breads
¼ cup olive oil, divided, or as needed
1 cup sliced fresh mushrooms
1  tomato, chopped
1  bell pepper, sliced
1 small red onion, chopped
1 tablespoon chopped fresh basil, or to taste  (Optional)
1 tablespoon chopped fresh oregano, or to taste  (Optional)
½ teaspoon red pepper flakes, or to taste  (Optional)
1 tablespoon finely minced garlic
3 cups shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place naan on baking sheets and brush with olive oil. Bake naan in the preheated oven until light toasted, 5 to 10 minutes. Stir mushrooms, tomato, bell pepper, red onion, basil, oregano, and red pepper flakes together in a bowl. Fold garlic and 1 tablespoon olive oil into vegetable mixture. Spread mozzarella cheese onto each naan bread; top with vegetable mixture. Bake pizzas in the oven until cheese is melted and vegetables are cooked through, 10 to 15 minutes more.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 967.7
Fat: 57.6 g
Saturated fat: 21 g
Carbohydrates: 60.8 g
Sugars: 9.4 g
Dietary fiber: 11.1 g
Protein: 54.5 g
Cholesterol: 118.5 mg
Sodium: 1369.5 mg
Parmesan Baked Cream Of Chicken Pork Chops


Ingredients:
garlic powder, ground black pepper, water, parmesan cheese

Directions:
Combine garlic powder, Italian seasoning, and pepper.
Sprinkle over both sides of pork chops.
Brown pork chops in oil heated at medium-high in large skillet.
Place pork chops in a 2 qt (2 L] shallow baking dish.
In same skillet, combine soup and water; bring to a boil.
Pour over pork chops.
Sprinkle with mixture of Parmesan cheese and bread crumbs.
Bake covered, in preheated 350° F (180° C] oven for 45 minutes.
Remove cover and continue baking for 15 minutes.
BAKED CHICKEN SAMOSA


Ingredients:
water, chicken, tomatoes, onion, green peas, ginger, turmeric powder, cumin powder, garam masala powder, cumin seed, salt

Directions:
Step 1.
Heat oil in a pan; add cumin, onions and salt sauté till golden.
Step 2.
Add ginger garlic paste and cook for 1 minute Add in chilli powder, coriander powder, turmeric powder, cumin powder, garam masala powder and mix well.
Step 3.
Add tomatoes and cook till soft. Add minced chicken and mix it well. Cook for 8 to 10 mins till chicken is cooked.
Step 4.
Add green peas and cook for 2-3 minutes Add in coriander leaves and mix well. Set aside.Now take samosa sheets. Spoon the chicken filling in and fold it like samosa. Seal the end with a wheat flour paste.
Step 5.
Arrange his in a lined baking tray and oil it well on both sides.Bake it for 20 to 30 mins, flip it over in-between.
Step 6.
Remove it when golden, serve hot.