xiaoxl/recipe_data huggingface dataset:
Shrimp and Avocado Salad With Grapefruit Vinaigrette


Ingredients:
jumbo shrimp, ruby grapefruits, ruby red grapefruit juice, lime, fresh ginger, olive oil, avocados

Directions:
Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and grill on medium high heat about 1 minute on each side or until cooked through.
Cut avocado into slices and toss in a bowl with the juice from ½ a lime.
Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
Cut the grapefruits into segments, reserving the juice. You should get about ¼ cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from ½ a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
Toss the spinach and grapefruit segments with the dressing.
Top the salad with shrimp, avocado slices and toasted almonds.
Tamina - Algerian Toasted Semolina & Honey Sweet


Ingredients:
semolina, unsalted butter, honey, ground cinnamon, dragees

Directions:
In a saucepan heat the semolina over a medium-high heat. Keep shaking the pan until the semolina is evenly toasted & a rich golden brown colour. Pour into a bowl & set aside.
Melt the butter / margarine in the empty pan you used to toast the semolina. Remove from the heat & stir in the honey.
Pour the semolina back into the pan & mix well to combine it with the butter & honey. If you notice the semolina mixture is too runny or has a little extra butter on top, just add a little extra semolina to the pan. If the semolina mixture is a little too stiff to pour, add 1 teaspoon extra of both the butter & the honey & mix well.
Pour the semolina mixture out onto a small dinner plate or side plate & decorate with the cinnamon, silver balls & any additional items you like ( I used satin bows & a paper tea roses in the pic ] To make a pretty pattern with the cinnamon, use the rim of a small tea glass or shaped cookie cookers dipped in the ground cinnamon.
Hawaiian Chicken Delicious


Ingredients:
onion, butter, margarine, flour, ketchup, brown sugar, Worcestershire sauce, salt, pepper, garlic powder, ground cloves, broiler-fryer chickens, cooked rice

Directions:
Prepare oven by preheating to 350.
Place chicken pieces in a foil-lined pan (for easy cleanup].
Saute onion in butter in a medium saucepan.  Add remaining ingredients to saucepan and cook until thickened.
Baste chicken with sauce.
Bake at 350 for 30 minutes or until the chicken is cooked through.  You may baste again halfway through cooking if desired.
Serve with cooked rice.
This is also great on the grill: Make sauce as above. Grill chicken 6-10" above hot coals, turning and basting with sauce every 15 minutes until done.
Whole Wheat Oatmeal Pancakes


Ingredients:
quick oats, whole wheat flour, baking soda, baking powder, salt, honey, buttermilk, eggs, canola oil

Directions:
Mix dry ingredients., Mix wet ingredients., Mix all ingredients together., Spoon 1/4 cup of mix onto hot greased pan.
Save Your Pans


Ingredients:
character(0]

Directions:
Line the bottom of your pan, twice, with the foil., Spray with cooking spray of choice.
Mama's Chewy Oatmeal Cookies
Category: desserts
By rocksoutforcheese

Chewy and delicious. Everyone that tries my oatmeal cookies gets hooked! I recreated this recipe from memory from my childhood. They are so good, they have a place in every woman's cookbook in my family.

Ingredients:
2 cups packed brown sugar
1 cup shortening
⅓ cup milk
1  egg
1 teaspoon vanilla extract
4 cups quick cooking oats
1 ¾ cups all-purpose flour, or more if needed
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets. Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 dozen cookies

Calories: 117.4
Fat: 4.9 g
Saturated fat: 1.2 g
Carbohydrates: 17.1 g
Sugars: 9.1 g
Dietary fiber: 0.8 g
Protein: 1.6 g
Cholesterol: 4 mg
Sodium: 79.9 mg
Chocolate Toffee Almond Squares


Ingredients:
all-purpose flour, oats, brown sugar, baking soda, butter, all-purpose flour

Directions:
CRUST: Combine first four ingredients in mixing bowl.
Add melted butter.
Mix well.
Reserve 1 1/4 cups of the mixture for topping.
Press remainder into greased 13" x 9" cake pan.
Bake at 350°F (180°C] for 12-15 minutes, or until light golden.
TOPPING: Combine baking chips, almonds and toffee bits.
Sprinkle evenly over base.
Mix together sundae sauce and flour until smooth.
Pour evenly over crust.
Sprinkle reserved oat mixture on top.
Bake for 20-25 minutes longer, or until golden.
Cool completely, then cut into squares.
Ww Chicken and White Bean Stew With Lemon and Sage


Ingredients:
chicken thighs, cannellini, navy beans, salt, black pepper, garlic powder, olive oil, onion, garlic cloves, all-purpose flour, diced tomatoes, fresh sage, dried sage, lemon zest

Directions:
Sprinkle chicken with garlic powder, salt and pepper.  Heat oil in Dutch oven over medium-high heat.  Add chicken and cook, turning once, until browned, about 6 minutes.  Transfer to plate.
Add remaining 1 tsp oil to Dutch oven.  Add onion and cook, stirring occasionally, until softened about 5 minutes.
Add garlic and cook, stirring constantly, until fragrant, 30 seconds.
Add flour and cook, stirring constantly, until it browns slightly, about 1 minute.
Add tomatoes and stock; bring to boil, stirring constantly to scrape browned bits from bottom of pot.
Add chicken, beans, and sage.  Reduce heat and simmer, covered, until chicken is tender and cooked through, about 20 minutes.
Stir in lemon zest.
Vegtable Pilaf


Ingredients:
rice, onion, carrot, garlic clove, peas, bay leaf, ginger, salt, parsley, water, broth, pepper, turmeric, butter

Directions:
in a pot add oil, on med/low heat saute onions,carrots,peppers,peas. until onions have become slightly golden and vegetables are cooked. add garlic , ginger,bay leaf,pepper,and turmeric. saute for 5min on low heat. add salt and broth. Cover and bring to a boil.
once it boils add the rice wait for it to come up to another boil. reduce heat, cover and allow to cook on low for 15-20Min's or until the fluid is gone and rice is fluffy.
add butter and fluff with fork, serve with any side.
Pumpkin Cookies


Ingredients:
shortening, sugar, pumpkin, egg, salt, flour, vanilla, baking soda, cinnamon, walnuts, chocolate chips, dates

Directions:
Cream sugar and shortening., Add egg and pumpkin and beat well., Add dry ingredients and nuts, chocolate chips and or dates., Mix thoroughly., Drop by rounded teaspoon on greased cookie sheet., Bake in 350-degree oven for 10 to 15 minutes.
Grandma's Peanut Butter Cookies


Ingredients:
butter, creamy peanut butter, sugar, brown sugar, eggs, powdered milk, flour, baking powder, baking soda, salt

Directions:
Cream butter and peanut together in a large bowl.
Add sugars and eggs, mix well.
Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
Let dough stand 15 minutes.
Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
Flatten with a fork, dipped in flour, criss-cross fashion.
Bake at 375 degress for 10-12 minutes.
Watch closely and remove when tops just start to brown.
Wait about 5 minutes before removing from baking sheet.  Cool on racks.
Paula Dean's Ooey Gooey Chocolate Chip Cake


Ingredients:
egg, butter, cream cheese, eggs, pure vanilla extract, confectioners' sugar, butter, chocolate chips

Directions:
Preheat oven to 350 degrees. Lightly grease a 13 x 9 x 2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
Pour filling onto cake mixture and spread evenly. Sprinkle 1 cup chocolate chips on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
Pate Brisee (French Shortcrust)
Category: desserts
By tessaf

This is an easy, versatile, and delicious pate brisee for tarts that can be used with savory and sweet fillings. It makes two crusts, so refrigerate half and save it for a weekday quiche! You can store dough in the freezer for up to 2 weeks.

Ingredients:
2 ½ cups all-purpose flour
2 tablespoons white sugar
½ teaspoon salt
1 cup chilled butter, cubed
¼ cup ice water, or more if needed

Directions:
Place flour, sugar, and salt in a food processor and pulse 3 or 4 times to mix. Add cubed butter; pulse until crumbly. Pour slow stream of ice water through feed tube while the processor is on low speed until dough holds together when pinched, making sure not to add too much. Divide dough evenly into 2 pieces. Form dough into discs on a lightly floured work surface. Wrap discs with wax paper or parchment paper before wrapping with plastic wrap. Chill in the refrigerator for 30 minutes or until use. Roll dough out on a lightly floured work surface using a lightly floured rolling pin between 2 pieces of parchment paper to desired thickness when ready to use. Butter two 9-inch tart pans. Roll crusts 1 at a time onto the rolling pin and unroll over tart pans. Gently push dough into the prepared pans, molding to the sides. Trim edges with fingers or a knife. Fill and bake according to filling recipe instructions.

Prep time: 20 mins
Total time: 50 mins
Yields: 2 9-inch crusts

Calories: 178.9
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 16.5 g
Sugars: 1.6 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 30.5 mg
Sodium: 154.9 mg
Fresh Tomato Chickpea Salad


Ingredients:
garbanzo beans, grape tomatoes, basil leaves, garlic, red wine vinegar, apple cider vinegar, olive oil, honey, salt

Directions:
Drain chickpeas and rinse in a strainer to remove the starch.  Place in a large bowl.
Chop the basil and cut the tomatoes in half.  Add to the bowl and combine with the chickpeas.
Add remaining ingredients to the bowl.  Stir to combine well.
Refrigerate for 30 minutes before serving.  Serve cold.
Seared Ahi Marinade


Ingredients:
ahi tuna steaks, soy sauce, fresh ginger, garlic clove, green onion, lime juice, sesame seeds, fresh cracked pepper

Directions:
Mix the sesame oil, soy sauce, ginger, garlic, green onion  and lime juice in a non metal bowl. Add ahi and coat , cover tightly, and refrigerate for about an hour.
Toast the sesame seeds in a pan until light brown (I prefer a blend of white and black sesame seeds- the black ones are hard to find, try an asian market]. Remove seeds and allow to cool on a flat plate (you will use this plate to dredge the tuna in]- add cracked pepper.
Add olive oil to a skillet and allow it to get HOT.
Dredge the ahi in the sesame seeds and pepper to coat and add to the hot pan.
Cook only two or three minutes on each side so that the ahi is seared on the outside and rare on the inside.
Serve with white rice and green beans that have been either roasted or cooked and drizzled with sesame oil. Sprinkle any extra sesame seeds over the top.
garnish with remaining green onion and ENJOY!
Watermelon Cake


Ingredients:
"water"

Directions:
Set aside 2 tablespoons chocolate covered raisins.
Prepare cake batter according to the package directions.
Add 12 drops of red food coloring and the remaining chocolate covered raisins to the batter; stir to mix.
Pour batter into two 8-inch cake pans that have been sprayed with non-stick cooking spray, lined with wax paper and sprayed again with non-stick cooking spray.
Bake according to package directions.
Let cool for 10 minutes, then turn out onto wire racks to cool completely.
Divide the frosting equally between two bowls.
Add the green food coloring to one bowl; stir to combine.
Add the rest of the red food coloring (8 drops] to the other bowl; stir to combine.
Invert one cake layer onto a serving plate; frost the top of the cake layer with half of the red frosting.
Place the second layer on top of the first layer; frost the top with the remaining red frosting.
Frost the sides with the green frosting.
Sprinkle the reserved chocolate-covered raisins over the top to look like seeds.
Serve.
Vegetarian Burritos


Ingredients:
pinto beans, garlic cloves, onions, green peppers, ground cumin, cayenne, ground coriander, corn, black olives, sharp cheddar cheese, salt, wheat flour tortillas, cheddar cheese, sour cream

Directions:
Drain the cooked beans and save the liquid.
Saute the garlic and onions in oil for several minutes until onions are translucent.
Add the peppers and all of the spices and continue to saute until peppers are tender.
Cover the vegetables, remove from heat, and set aside.
Mash the beans with a potato masher adding enough of the reserved liquid to reach the consistency of mashed potatoes.
Mix the mashed beans, vegetables, corn, olives, and cheese. Salt to taste.
Preheat oven to 400°F.
Place each tortilla flat on the counter.
Spoon about 1/2 - 3/4 cup bean mixture onto the tortilla half closest to you.
Roll the tortillas from the bottom up, putting pressure on the fililng so that it will be evenly distributed and will reach the open edges of the rolled tortilla.
Place the burritos, rolled edge down in an oiled baking pan.
Brush will oil, cover with a damp cottom cloth, and bake, tightly covered with foil for 45 minutes.
Uncover the pan, remove the cloth, sprinkle with additional grated cheese and bake 5 more minutes.
Serve the burritos topped with sour cream.
Green Pea Salad With Cheddar Cheese
Category: salad
By JessyTastic

This easy pea salad has sweet, crunchy pieces of onions mixed with creamy bites of Cheddar cheese. Growing up, a friend of the family made us this pea salad that we love to this day. It's just standard stuff: peas, mayonnaise, egg, cheese, and onion. That's it!

Ingredients:
3 (14.5 ounce) cans sweet peas, drained
3  hard-cooked eggs, chopped
¾ cup Cheddar cheese cubes
⅔ cup mayonnaise
½ cup onion, chopped
salt and ground black pepper to taste

Directions:
Mix sweet peas, eggs, Cheddar cheese cubes, mayonnaise, and onion together in a bowl until ingredients are coated in mayonnaise; season with salt and pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 386.2
Fat: 27.5 g
Saturated fat: 7.2 g
Carbohydrates: 20.9 g
Sugars: 6.2 g
Dietary fiber: 6.9 g
Protein: 14.3 g
Cholesterol: 132.6 mg
Sodium: 947.6 mg
Chinese Restaurant Style Hot Mustard
Category: side-dish
By Lorraine Pierce

It's so easy to whip up your very own Chinese hot mustard! Simple and uncomplicated, with no cooking needed. This can be diluted further with the addition of more water. White pepper is optional, but adds extra kick. Store remaining mustard in the refrigerator.

Ingredients:
¼ cup dry mustard
3 tablespoons cold water
⅛ teaspoon ground white pepper  (Optional)

Directions:
Whisk mustard, water, and white pepper together in a bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 24.4
Fat: 1.6 g
Carbohydrates: 1 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Sodium: 0.3 mg
Flank Steak With Red Wine Sauce


Ingredients:
soy sauce, dried thyme, salt, pepper, red wine, green onions, butter

Directions:
Brush flank steak with soy sauce and sprinkle with thyme, salt and pepper to taste. Do both sides.  Let marinate for 1 hour or longer.  Just before grilling, brush it again with soy sauce.  Grill 6-7 minute each side depending on how you like it.  Let sit for a couple of minute and then slice thinly at an angle.
Sauce:.
Bring wine and onions to boil, add butter and simmer for a short time.  Serve over steak or let everyone put their own sauce on their steak.
Simply Sensational Ramen Cabbage Salad


Ingredients:
green onions, black pepper, salt, garlic powder, sesame seeds, granulated sugar, white vinegar

Directions:
In large bowl, combine slaw mix and crushed ramen noodles.
Add green onion, pepper, salt, garlic powder, sesame seed, and almonds.
In seperate bowl, combine dressing ingredients and the two reserved Ramen noodle seasoning packets and whisk well.
Pour dressing over salad and mix well.
Refrigerate at least 6 hrs.
before serving, mixing well at least once.
Mix before serving; Serve chilled.
Chili Lime Scallops


Ingredients:
fresh scallops, lemongrass, lime juice, spring onion, garlic clove, dried coriander, ground cumin, butter

Directions:
sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
Add the scallops and sauté for one minute or until they turn from translucent to opaque.
Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
Garnish with fresh coriander and serve.
Mississippi Mud Cookies


Ingredients:
butter, sugar, eggs, vanilla, all-purpose flour, baking powder, salt, pecans, miniature marshmallow, miniature marshmallows

Directions:
Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at high 1 minute or until smooth, stirring every 30 seconds.
Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each new addition. Beat in vanilla and melted chocolate.
Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.
Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks for cooling.
Rainbow Butterfly Cake
Category: desserts
By flowerthief

This is a show stopper! I haven't met anyone yet, who wasn't amazed at how gorgeous this cake is. It is a very simple white cake recipe, that works very well as a special occasion cake, or for something simple. It tastes like a sugar cookie. My son calls it the "sugar cookie cake." Once cake is turned out onto the platter, you can frost it with your favorite topping, or use melted chocolate and sprinkles.

Ingredients:
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 cup white sugar
½ cup butter, at room temperature
2  eggs
2 teaspoons vanilla extract
½ cup milk
assorted food coloring

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan. Mix flour and baking powder together in a small bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition. Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 butterfly cake

Calories: 178.8
Fat: 7.6 g
Saturated fat: 4.5 g
Carbohydrates: 25.2 g
Sugars: 14.9 g
Dietary fiber: 0.4 g
Protein: 2.6 g
Cholesterol: 44.7 mg
Sodium: 121.5 mg
Extra Special Nut Butter


Ingredients:
almond butter, peanut butter, sunflower seeds, salt

Directions:
Place all ingredients in a food processor and process until smooth or to desired consistency.
Store in a covered container. I always refrigerate nut and seed butters.
Yield is estimated.
Turkey and Stuffing Pot Pie


Ingredients:
prepared stuffing, celery, butter, onion, flour, salt, pepper, celery seed, onion powder, chicken broth, milk, turkey

Directions:
Spray counter lightly with non-stick cooking spray.
Combine rolls and roll into a 10-inch circle.
Cover with plastic wrap and let rest.
Press leftover stuffing into a sprayed 9-inch pie plate to make a crust.
Place peas, carrots, corn and celery in a bowl.
Cover and microwave for 3 minutes.
Drain and set aside.
Melt butter in a skillet.
Add onion and cook until onion is slightly clear.
Combine flour, salt, pepper, celery seed, onion powder and Italian seasoning and add to onion and butter.
Slowly whisk in chicken broth and milk until mixture is thick and simmering.
Remove from heat. Fold in drained vegetables and turkey until well combined.
Spoon the mixture onto the stuffing crust.
Remove plastic wrap from dough and place dough on top of the filled pie.
Lightly tuck dough under the edge of the pie plate.
Cut several small slits into the crust to release steam.
Bake at 375°F 15 minutes or until dough is golden brown.
Cover with foil and bake an additional 15 minutes.
*See rhodesbread.com for Savory Sausage Stuffing recipe.
Grilled Pumpkin With Rosemary and Sea Salt


Ingredients:
olive oil, fresh rosemary, sea salt

Directions:
Heat grill to medium-high.
Cut the pumpkins vertically into 3/4 inch slices. Remove the seeds and stringy parts. Brush both sides of each slice liberally with olive oil. Sprinkle with sea salt and rosemary.
Place the slices on the grill for about 5 minutes a side or until dark grill marks appear. Turn and grill the other side until you can easily pierce the pumpkin slice with a fork. Make sure that the pumpkin is tender.
Since some of the salt tends to fall off during the grilling process, serve with a small dish of additional sea salt.
Tuna and Peas
Category: seafood
By Herb Brooks

This recipe is quick and easy; my children love it. Serve over toast, biscuits, or rice. It's good for breakfast or brunch.

Ingredients:
¼ cup butter
½ cup frozen peas
1 small onion, chopped
1 clove garlic, minced
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk, or as needed
2 (5 ounce) cans tuna, drained
salt and ground black pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Saute peas, onion, and garlic in hot butter until onion is translucent, 5 to 7 minutes. Pour mushroom soup over the peas mixture; add enough milk to the mixture to thicken the soup to the point of there being no lumps. Flake tuna and add to the skillet; season with salt and pepper. Cook until the mixture is warm and bubbly, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 185
Fat: 11.5 g
Saturated fat: 5.9 g
Carbohydrates: 7.4 g
Sugars: 2.9 g
Dietary fiber: 0.7 g
Protein: 13.1 g
Cholesterol: 34.5 mg
Sodium: 452.2 mg
Raspberry Chipotle Grilled Salmon- so Easy--


Ingredients:
salmon fillet, Mama's Kitchen's Raspberry Chipotle Sauce, extra virgin olive oil, cracked black pepper

Directions:
Preheat grill to high (450 degrees]. Meanwhile allow salmon to come to room temperature
Place salmon skin side down on a foil covered baking sheet. (For extra ease you can also place fish on a grilling mesh or cooling rack sprayed with cooking spray and then put the rack directly on the grill when ready to cook. Use the foil covered baking sheet to carry the fish to and from grill].
Brush olive oil on both sides of fish and grind fresh black pepper over the fleshy side. Place fish back on pan skin side down.
When grill is preheated place the mesh or rack or just the fish on the grill. CLOSE the lid and grill for 5-10 minutes depending on how done you want your salmon- we like it on the rare side.
Open grill and brush with the marinade and grill 3 more minutes with the grill open.
Remove and devour!
Grill.