xiaoxl/recipe_data huggingface dataset:
BBQ Veggie Joes


Ingredients:
dried lentils, water, celery, carrots, onion, ketchup, dark brown sugar, Worcestershire sauce, cider vinegar, lettuce leaf

Directions:
Add lentils and water to a saucepan; bring to a boil; lower heat, cover, and simmer 10 minutes.
Add celery, carrots, onion, ketchup, brown sugar, Worcestershire sauce, and lentils w/ water into a 4-quart slow-cooker.
Cover and cook on LOW for 8-10-12 hours or until vegetables are tender.
Just before serving, add vinegar and salt/pepper to taste.
Fill pita pocket with a lettuce leaf and 1/2 cup lentil mixture.
Mexican-Style  Cheese Cornbread


Ingredients:
butter, margarine, butter, margarine, cornmeal, all-purpose flour, baking powder, salt, baking soda, buttermilk, plain yogurt, egg, sugar, frozen corn, mild cheddar cheese, green onion

Directions:
Heat oven to 350°F.
Brush an 8-inch square baking pan OR 9-inch cast-iron skillet with 1 tsp melted butter.
Combine cornmeal, flour, baking powder, salt and baking soda in large bowl.
Whisk buttermilk or yogurt, egg, sugar and remaining 3 tbsp melted butter in a medium bowl.
Stir buttermilk mixture into dry ingredients just until blended.
Stir in corn, Cheddar cheese and onion.
Spoon batter into prepared pan and bake 20-27 minutes, until toothpick inserted in center comes out clean.
Serve hot, warm or room temperature.
Cut into 8 pieces.
Three Root Mash


Ingredients:
potatoes, carrots, parsnips, celeriac, swede, butter, milk, black pepper, nutmeg

Directions:
Cook 500g peeled chopped potatoes in one pan until tender and 1kg mixed root vegetables in another. Drain well.
In one of the pans, heat 125g butter with a little milk or cream, black pepper and nutmeg, add the potatoes and mash thoroughly. Rub in the other vegetables through a sieve and beat well.
Adjust the consistency with more milk or butter if needed.
Special Rhubarb Cake


Ingredients:
butter, sugar, egg, all-purpose flour, baking powder, baking soda, salt, buttermilk, rhubarb, all-purpose flour, sugar, butter

Directions:
In a mixing bowl, cream butter and sugar. Beat in egg.
Combine flour, baking powder, baking soda and salt; add to creamed mixture alternatively with buttermilk, beating just until moistened. Fold in rhubarb. Pour into greased bundt pan.
Combine topping ingeredients, sprinkle over batter.
Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
Low Carb Crab Stuffed Mushrooms


Ingredients:
mushrooms, scallions, dried oregano, dried thyme, paprika, low-fat mayonnaise, fat-free mayonnaise, parmesan cheese, parmesan cheese, black pepper, olive oil

Directions:
Rinse and drain crabmeat; combine crab in a medium bowl with onions, oregano, thyme and pepper.
Add mayonnaise and 1/4 cup of cheese and mix well; chill in refrigerator until you're ready to stuff mushrooms.
Preheat oven to 350 degrees.
Clean, dry and stem mushrooms; discard stems.
Scoop out and discard gills.
Fill mushrooms with the crabmeat mixture.
Brush olive oil on mushroom caps; place stuffed caps on a cookie sheet, jelly roll pan or shallow baking dish lined with aluminum foil.
Sprinkle with 3 Tbsp cheese and paprika; bake for 15 minutes and serve.
Lemon Myrtle Biscuits (Cookies)


Ingredients:
white sugar, raw sugar, butter, self raising flour, eggs

Directions:
Cream together sugar and butter.
Add the eggs one at a time.
Mix together the sifted flour and Lemon Myrtle.
Once the eggs are combined stir in the flour and Lemon Myrtle mix until combined. Do not over mix the dough.
Roll dough mixute into small balls about the size of a walnut. Place on to greased biscuit baking trays.
With a floured fork, press each ball slightly.
Bake in a moderate oven for 12 to 15 minutes or until golden brown.
Cool on a tray.
Store in an airtight container.
Easy Deep-Fried Mushroom Caps


Ingredients:
white mushrooms, flour, eggs, seasoning salt, garlic powder

Directions:
Dip the mushroom caps in flour, then in beaten egg.
Roll in fine bread crumbs.
Place on a plate and lightly season with salt and garlic powder.
Heat oil in a large frypan and deep-fry the coated mushroom caps in hot oil for about 1 minute, or golden brown on the outside.
Delicious!
Sweet Potato, Leek and Fetta Frittata


Ingredients:
eggs, leeks, sweet potato, bell pepper, water, feta, mixed herbs, oregano, basil, parsley

Directions:
Preheat fan forced oven to 180c (356f].
Whisk eggs with water and herbs; season with pepper and salt; set aside.
Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best] and either microwave or heat in oven until sweet potato is soft.
Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly.
Bake until set (should be around 10-15 mins].
Havana Special


Ingredients:
light rum, Cointreau liqueur, peach brandy, grapefruit juice

Directions:
"Shake with ice and strain into a cocktail glass. Repeat."
Brown Sugar Ham Steak
Category: main-dish
By CassieB

Sweet ham steak recipe. Pairs great with roasted potatoes and green beans.

Ingredients:
1 (8 ounce) bone-in fully cooked ham steak
5 tablespoons butter, cubed
5 tablespoons brown sugar

Directions:
Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham. Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 521.3
Fat: 33.6 g
Saturated fat: 19.9 g
Carbohydrates: 33.3 g
Sugars: 32.9 g
Protein: 22.4 g
Cholesterol: 127.2 mg
Sodium: 1647.9 mg
Curried Hummus


Ingredients:
low-sodium chickpeas, lemon juice, garlic clove, fresh parsley leaves, fresh cilantro leaves, extra virgin olive oil, salt, curry powder, paprika, cracked pepper, red curry paste, toasted sesame seeds

Directions:
Crush or mince garlic ahead of time before adding other ingredients to the food processor so that the garlic is evenly distributed.
Add all ingredients to your food processor and process until mixture has a smooth texture (about a minute].  You may need to stop half-way through to scrape the sides of the bowl with a spatula so that larger chunks are pureed.
With spatula, remove humus to your serving bowl and chill for two hours to set-up the flavors for maximum taste.
Serve on toasted pita bread, as a vegetable dip or on top of your favorite crackers.
Creamy Salmon Chowder


Ingredients:
olive oil, onion, celery, red bell pepper, yukon gold potatoes, zucchini, chicken broth, fresh dill weed, pink salmon, milk, cornstarch, scallion, fresh dill

Directions:
Heat oil in a large saucepan over medium heat.
Add onion, celery and red pepper; cook for about 5 minutes, mixing occasionally.
Add the potatoes, zucchini, chicken broth, 2/3 cup water, dill, salt and pepper; stir to combine.
Cover and bring mixture to a boil; reduce heat and simmer until the vegetables are tender, about 20 minutes.
Meanwhile, empty salmon onto a plate and mash with fork to break up fish and bones.
In a medium bowl, whisk cornstarch in milk to dissolve.
Add salmon and milk mixture to saucepan and stir to combine.
Bring to simmer; lower heat and bubble gently, stirring occasionally, until slightly thickened, about 10 minutes.
Serve chowder garnished with scallions and dill.
Pw Cheese Muffins


Ingredients:
flour, sugar, baking powder, salt, colby-monterey jack cheese, egg, milk, butter

Directions:
Whisk together flour, sugar, baking powder and salt.
Stir in cheese.
In a separate bowl, whisk egg, milk, and butter together.
Pour milk mixture into dry ingredients; stir with a spoon to combine.
Bake in greased muffin tins at 375 degrees Fahrenheit for 20 to 25 minutes.
Makes 12.
Cherry-Chocolate Loaf
Category: bread
By Chef John

I am very proud of my banana bread recipe, which is why I adapted it into this amazing cherry-chocolate loaf. While cherries really aren't anything like bananas, this really did work out extremely well--this loaf is a delicious option for breakfast, brunch, or dessert.

Ingredients:
1 teaspoon unsalted butter
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
1 cup white sugar
2 large eggs, at room temperature
¼ cup plain yogurt
¼ teaspoon vanilla extract
2 cups pitted cherries
½ cup dark chocolate chunks
½ cup chopped walnuts
¼ cup powdered sugar
3 teaspoons milk, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x4-inch loaf pan with 1 teaspoon butter and reserve. Whisk flour, salt, baking powder, and baking soda together in a bowl. Cream 1/2 cup butter and sugar together in another bowl with a spatula or an electric mixer until smooth and creamy. Beat in eggs one at a time with a whisk or an electric mixer, fully blending in the first egg before adding the next. Stir in yogurt and vanilla extract. Chop pitted cherries coarsely with a knife, or by pulsing on and off a few times in a food processor. Add to the wet ingredients along with the chocolate chunks and chopped walnuts. Stir briefly to combine. Batter may look curdled, but don't worry. Pour in the flour mixture and mix with a spatula until all the flour has disappeared. Transfer batter into the prepared loaf pan, making sure to smooth the top evenly and fill in the corners. Tap pan on the counter to release any air pockets. Bake in the preheated oven until nicely browned and a toothpick inserted into the center comes out clean, about 1 hour. Let bread rest in the pan for 15 minutes before removing to a wire rack. While bread is resting, combine powdered sugar and milk in a bowl for icing, adding more milk as needed to reach a thin, runny consistency. Brush icing over loaf, allowing to drip down the sides. Let cool completely before slicing and serving, about 20 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 1 9x4-inch loaf

Calories: 321.1
Fat: 14.5 g
Saturated fat: 6.9 g
Carbohydrates: 45.3 g
Sugars: 23.3 g
Dietary fiber: 1.5 g
Protein: 5 g
Cholesterol: 52.6 mg
Sodium: 272.3 mg
Spicy Peruvian Pork


Ingredients:
boneless pork shoulder, white vinegar, ground cumin, ground turmeric, garlic powder, salt, ground black pepper, water, all-purpose flour, water

Directions:
Place pork into a large bowl.
In a small bowl, mix together the vinegar, cumin, turmeric, garlic powder, salt and pepper.
Pour over the pork, and stir to coat.
Cover and refrigerate for 1 hour.
Heat oil in a large skillet over medium-high heat.
Remove pork from the marinade, reserving the marinade, and place in the hot skillet.
Cook until nicely browned on the outside.
Add orange juice, 1/2 cup water, dried onion, and the reserved marinade. Reduce heat to low, cover, and simmer for about 30 minutes, or until the pork is fork tender.
In a small cup, stir together the flour and 2 tablespoons of water.
Stir into the skillet, and simmer uncovered until thickened, 2 to 4 minutes.
Smoked Salmon Dip


Ingredients:
smoked salmon, cream cheese, mayonnaise, green onion

Directions:
In a bowl add cream cheese and mayonnaise; mix until smooth.
Dice smoked salmon into small pieces.
Add green onion and salmon.
Chill and serve.
Kansas City Ice Water
Category: drinks
By DarkStar11

A very refreshing drink for hot summer days. Be careful, though - it is easy to have too many of these.

Ingredients:
1 fluid ounce gin
1 fluid ounce vodka
½ fluid ounce lime juice
½ fluid ounce triple sec
3 fluid ounces lemon-lime flavored carbonated beverage

Directions:
Combine the gin, vodka, lime juice, and triple sec in a shaker with ice. Shake, and strain into a chilled pint glass with ice. Pour in lemon-lime soda, and serve.

Prep time: 2 mins
Total time: 2 mins
Yields: 1 serving

Calories: 231
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 17.5 g
Sugars: 6.3 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 12.2 mg
Delicious Guilt-Free Meringue!


Ingredients:
sugar substitute, lime, water

Directions:
Preheat oven at 200°C.
Beat 3 egg whites at high speed until fluffy enough that you can flip upside down without it falling.
While the egg whites are beating put the sugar substitute into saucepan and add water just enough so it makes a thick paste.
Boil at medium heat until bubbling and has formed a caramel texture.
Add the caramel while the egg whites are still beating.
Keep beating until fluffy.
On sheets of waxed paper place small drops in any shape you like.
Cook for 1 hour or until the top coat is a little stiff but careful not to leave it on high heat because it can easily burn.
Cover and let cool for about 30 minutes, then enjoy!
**If you want to multiply the recipe just calculate 4 tablespoons of sugar substitute for every egg white you add**.
Super Easy Barbecue Chicken Drumsticks & Thighs


Ingredients:
chicken drumsticks, chicken thighs, barbecue sauce

Directions:
PART ONE.
In 1 or 2 oblong storage containers (depending on size of yours - I need 2] pour 1/2 - 1 cup of BBQ sauce on bottom of each container and tilt container until BBQ sauce evenly coats bottom.
PART TWO.
Put chicken inside Dutch Oven or other large pot with lid.
Fill with water until water is about 2 inches higher than chicken.
Bring to boil and cook for 15 - 20 minutes - no longer or chicken will be tough.
Pour chicken & water into colander to drain water.
Leaving chicken in colander turn on cool water and while holding chicken leg or thigh under water pull off skin & any fat (usually on thigh pieces].
Place each piece into the container (for thighs place the piece meat side down - the side the bone isn't sticking out of].
Pour rest of the BBQ sauce evenly over the chicken making sure to cover all the meat.
Cover container and put into fridge either for the rest of the day or overnight.  Because the chicken is hot it absorbs more of the BBQ sauce flavoring.
Tip - Because the sauce hasn't been cooked I save the extra sauce in a freezer bag in the fridge till the next time & use it first to line the container bottom.  It doesn't go bad.
PART THREE.
Preheat oven to 400 degrees.
Place coated pieces on greased oblong pan.
Bake for 40 minutes (tastes even better if done on a grill].
Strawberry Shortcake Parfaits


Ingredients:
heavy whipping cream, orange marmalade, strawberries

Directions:
In a large bowl, beat the cream with an electric mixer just until soft peaks form. Cut each scone in half horizontally.
To make each parfait: Use glasses about the same size as the scones. Place 1 strawberry in the bottom of the glass and top with 2 tablespoons cream. Place the bottom half of a scone, cut side up, on top, then dollop 1 teaspoon marmalade on the scone. Sandwich with the top half of the scone, cut side down, pressing down gently. Top with another 2 tablespoons cream and 1 strawberry.
Jose's Shrimp Ceviche
Category: appetizers-and-snacks
By carrielee

I've looked all over the net and haven't found a shrimp ceviche quite like this one!   My friends absolutely love it and beg me for the recipe!  You can always double it for larger parties--it goes FAST! Serve as a dip with tortilla chips or as a topping on a tostada spread with mayo. The fearless palate might like this with hot sauce.

Ingredients:
1 pound peeled and deveined medium shrimp
1 cup fresh lime juice
10  plum tomatoes, diced
1 large yellow onion, diced
1  jalapeno pepper, seeded and minced, or to taste
2  avocados, diced  (Optional)
2  ribs celery, diced  (Optional)
chopped fresh cilantro to taste
salt and pepper to taste

Directions:
Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl. Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.

Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 7 cups

Calories: 72.9
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 5.8 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 5.6 g
Cholesterol: 34.5 mg
Sodium: 61.2 mg
Bread Pudding With Whiskey Sauce


Ingredients:
milk, sugar, butter, eggs, vanilla, raisins, coconut, pecans, cinnamon, nutmeg, butter, powdered sugar, Bourbon

Directions:
Bread Pudding:
Combine all ingredients in a large bowl.
Mixture should be moist but not soupy (oatmeal consistency].
Pour into a buttered 9" by 12" (or larger] baking dish.
Place in 'non-preheated' oven.
Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown.
Serve with warm whiskey sauce.
Whiskey Sauce:
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolk.
Pour in bourbon gradually stirring constantly.
Sauce will thicken as it cools.
Serve warm over bread pudding.
Midwestern Spinach & Cheese Savoury Bread Pudding


Ingredients:
eggs, milk, heavy cream, garlic cloves, green onion, dried thyme, salt, fresh coarse ground black pepper, ground nutmeg, frozen chopped spinach, swiss cheese, parmesan cheese

Directions:
Preheat oven to 375°F.
Sautee onions and garlic in oil in small pan until soft but not browned. Set aside to cool.
In large bowl, with wire whisk or fork, beat eggs, milk, cream, thyme, salt, pepper, and nutmeg until blended.
With rubber spatula, stir in spinach, cheese, onion/garlic mixture and bread.
Pour mixture into 13" by 9" ceramic or glass baking dish (do NOT use metal pans for ANY bread pudding as they can easily pick up a metallic flavor].
Sprinkle Parmesan cheese over the top of the pudding mixture.
Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
Remove bread pudding from oven; let stand 5 minutes before serving.
Artichoke Spinach Dip
Category: appetizers-and-snacks
By CINDYJ60

This is a great dip! It's prepared on the stove top instead of in the oven. Even veggie haters love this, and I'm always asked for the recipe whenever I make it. Omit the Parmesan cheese, if desired.

Ingredients:
¼ cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2  (16 ounce) containers sour cream
1 cup grated Parmesan cheese
garlic salt to taste

Directions:
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 7 cups

Calories: 79.8
Fat: 7.5 g
Saturated fat: 4.6 g
Carbohydrates: 1.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 2 g
Cholesterol: 19.4 mg
Sodium: 89.7 mg
Indian Tacos
Category: main-dish
By Kitchen Kitty

A favourite at Aboriginal Pow Wows all summer long.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon white sugar
½ teaspoon salt
1 ½ cups lukewarm water
2 cups oil for frying, or as needed
1 pound ground beef
1 (1.25 ounce) package chili seasoning mix
1 (15 ounce) can kidney beans, drained
2 cups shredded Cheddar cheese
2 cups chopped iceberg lettuce
2  tomatoes, chopped
1 cup sour cream

Directions:
Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm. Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough. Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes. Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 tacos

Calories: 695.9
Fat: 40.9 g
Saturated fat: 18.6 g
Carbohydrates: 50.5 g
Sugars: 3.1 g
Dietary fiber: 6.9 g
Protein: 32.6 g
Cholesterol: 102.8 mg
Sodium: 1371.1 mg
Cranberry Pork Chops


Ingredients:
fresh cranberries, sugar, water, flour

Directions:
Season the chops with salt and pepper and lightly dregde in the flour. In a medium hot skillet fry the chops in the oil until lightly browned. Place in a casserole dish.
In a saucepan, combine the berries, sugar and water and cook over medium heat until the berries 'pop' and the sauce is slightly thickened.
Pour over the pork chops. cover and bake at 350* for one hour or until the chops are tender.
Banana Pineapple Delights


Ingredients:
margarine, graham crackers, confectioners' sugar, eggs, cornstarch, vanilla extract, banana, lemon juice, cream cheese

Directions:
Preheat oven to 350 degrease F.
· Line muffin pan with muffin/cupcake paper cups.
· Combine graham cracker crumbs and melted   margarine.
· Using a tablespoon, spoon 1tbsp of mixture   into each cup. Use a glass cup or spatula to press down the mixture making it   even.
· Bake for 10min and let it cool.
· In a medium non-stick saucepan, over medium   heat, combine remaining margarine, eggs, confectioners’ sugar, cornstarch,   1/3 of the crushed pineapple, and vanilla. Bring to a boil, stirring frequently.   Continue stirring, reduce heat and simmer 8-10 minute Let cool, then spread   over crust.
· In a medium size bowl cream together whipped   topping, 2nd portion of the divided pineapple, shredded coconut,   and cream cheese. Mix well and spoon over custard mixture.
· Peel and slice banana, dipping each piece in   lemon juice to prevent browning. Place on the whipped mixture.
· Garnish with chopped walnuts, cherries, remaining pineapple, and chocolate shavings.
· Keep refrigerated until serving.
Gluten-Free 'witch's Broomstick' Cookies


Ingredients:
butter, brown sugar, sugar, egg, vanilla, cocoa powder, baking soda, salt

Directions:
In a heatproof bowl over a saucepan of hot (not boiling] water, melt chocolate, stirrinig occasionally.
In a bowl, beat together butter, sugar, brown sugar, and sugar until fluffy; beat in egg and vanilla.
Beat in melted chocolate.
In a sepate bowl, whisk together flour, cocoa powder, soda, and salt; stir into butter mixture in 2 additions to make a smooth dough.
Shape dough into 3 dozen tablespoon-sized balls and stick one on the end of each pretzel stick.
Press dough with a fork to make lines resembling bristles of a broom.
Place each cookie on a parchment paper-lined baking sheet.
Bake in a preheated 350* oven for 10 to 12 minutes.
Transfer to wire rack and let cool before moving.
Enjoy!