xiaoxl/recipe_data huggingface dataset:
Rhubarb & Ginger Muffins


Ingredients:
self-rising flour, whole wheat flour, ground ginger, rhubarb, glace ginger, honey, low-fat milk, low-fat soymilk, eggs

Directions:
Preheat oven to 180c (350F].
Lightly grease muffin tray or line with paper muffin cases.
Sift the flours and spices together in a large bowl.
Add the rhubarb and ginger.
In another bowl, lightly beat the eggs, then beat in the oil, followed by the apple juice concentrate or honey and the milk.
Add the liquid mix to the dry ingredients and stir well.
Spoon into muffin tray and bake for 20-25 minutes or until golden.
Remove muffins from tray immediately and cool on wire rack, covered with tea towel.
No-Bake Chocolate Pie
Category: desserts
By Sabrina Sperry

This is a tradition that we make every holiday and is so delicious! Rich cocoa flavor, deep brown in color, and creamy delicious. Tastes great with homemade whipped cream.

Ingredients:
1 ½ cups graham cracker crumbs
¼ cup white sugar
½ cup butter, melted
3 cups whole milk
1 cup white sugar
2  eggs
3 tablespoons cornstarch
⅓ cup unsweetened cocoa powder
⅛ teaspoon salt
2 teaspoons vanilla extract

Directions:
Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside. Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract. Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 8 servings

Calories: 382.4
Fat: 17.6 g
Saturated fat: 9.9 g
Carbohydrates: 52.4 g
Sugars: 40.5 g
Dietary fiber: 1.5 g
Protein: 6.2 g
Cholesterol: 80.6 mg
Sodium: 266.4 mg
Watermelon Martini
Category: drinks
By Victoria Brown Absten

Best summer drink ever!

Ingredients:
salt as needed
white sugar as needed
1 cup watermelon juice
¼ cup vodka
¼ cup watermelon schnapps
2 tablespoons simple syrup
1  lime, juiced

Directions:
Combine some salt and sugar in a small bowl, and pour onto a small, shallow plate. Moisten the rims of 2 glasses with a piece of watermelon, and dip the moistened glass rims into the salt and sugar mixture; set aside. Pour the watermelon juice, vodka, watermelon schnapps, simple syrup, and lime juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared glasses.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cocktails

Calories: 261.7
Fat: 0.3 g
Carbohydrates: 35.8 g
Sugars: 20.7 g
Dietary fiber: 1.4 g
Protein: 0.9 g
Sodium: 4.6 mg
Black Forest Chicken


Ingredients:
boneless skinless chicken breasts, ground black pepper, olive oil, cherry juice, vanilla

Directions:
Preheat oven to 180 degree C (350 degree F].
Season chicken breasts on both sides with pepper.
Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden.  Remove from pan and reserve.
Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F]. Season with salt to taste.
In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
Serve chicken breasts on onions with the Black Forest sauce.
Goldilock's Porridge


Ingredients:
pearl barley, oatmeal, milk, heavy whipping cream, butter, brown sugar, real maple syrup, golden raisin, pecans, salt, cinnamon

Directions:
Spray small crockpot with cooking spray.
Place all ingredients in the crockpot and stir together.
Cook overnight or for 8-9 hours.  If crockpot has a temperature setting, use low.
Chicken & Preserved Lemon Tagine


Ingredients:
chicken legs, garlic cloves, olive oil, gingerroot, chicken broth, green olives, preserved lemon, harissa, cumin, ginger powder, turmeric, saffron

Directions:
Sauté the diced onions and garlic in the pot on low heat just to sweat the onions. While doing so, pan fry the chicken legs in a separate pan just to get a golden brown on both sides.
Add the cumin, ginger and turmeric to the onions and garlic.
Place the chicken legs side by side into the pot with the onions and add a light chicken broth (unsalted] just enough but not covering the chicken. Add the sliced preserved lemon and green olives. The lemon is sour and salty so there is no need to add any salt to this dish.
Let the broth reduce, add the harissa and stir. Turn the chicken over and spoon the sauce over the meat.
When the chicken is cooked, garnish with chopped coriander, dried whole chilis and sliced preserved lemon.
Serve this dish along with fluffy cous cous :].
Vegetable Couscous Salad With Parmesan


Ingredients:
vegetable broth, chicken broth, couscous, plum tomatoes, green onions, cucumber, fresh parsley, parmesan cheese, fresh lemon juice, olive oil, dried oregano, salt, black pepper, cayenne pepper

Directions:
Bring broth to a boil in a saucepan; add couscous, remove from heat, cover and let stand for about 5 minutes, until couscous has absorbed broth.
Let cool, then place in a bowl and fluff with a fork.
Add tomato, green onions, cucumber, parsley and Parmesan cheese to the couscous.
In a small bowl, whisk together the lemon juice, olive oil, oregano, salt and peppers.
Pour over the salad, mixing well.
Refrigerate salad for at least 2 hours; bring to room temperature to eat.
Diet Delight Chicken Curry


Ingredients:
apples, celery, onion, garlic clove, curry powder, ground cinnamon, ground ginger, white pepper, cornstarch, canned chicken broth, boneless skinless chicken, raisins, cooked long-grain rice

Directions:
Heat oil in large skillet over medium heat., Add apple and next 7 ingredients., Cook 5 minutes, stirring occasionally., Combine cornstarch and chicken broth, and add to apple mixture., Stir in chicken and raisins, and bring to a boil., Cook over medium heat, stirring constantly, until thickened., Serve or rice.
Couscous With Chicken


Ingredients:
couscous, skinless chicken breasts, tomatoes, crushed tomatoes, onion, extra virgin olive oil, chicken broth, carrots, zucchini, bay leaves, whole cloves, cinnamon, turmeric, curry, chili powder

Directions:
Clean the chicken breasts with cold water, lemon/lime and a pinch of salt.
Rinse the chicken breasts and pat dry; cut as desired.
Sauté the onion with oil until tender.
Add to the the onion, the chicken breasts, cloves, cinnamon; stir-fry until the chicken turns to golden brown.
Combine the chicken, the tomatoes, red chili pepper, curry or turmeric, carrots, zucchini; cook for five minutes.
Add the chicken broth, bay leaves, salt and black pepper; Cook for 15 minutes.
Meanwhile, prepare the couscous following direction from the package.
In a serving dish, place the chicken and sauce in the middle and the couscous around it.
Serve it warm.
Beef Stroganoff


Ingredients:
beef tenderloin, salt, pepper, butter, margarine, flour, condensed beef broth, mustard, sour cream

Directions:
Spread beef strips out on heavy brown paper and sprinkle evenly with salt and pepper.  Toss to mix, spread out again, top with onion slices, and let stand 2 hours at room temperature.  Melt 2 tablespoons butter in a large, heavy skillet over moderately low heat and blend in flour.  Mix in stock and heat, stirring, 3-5 minutes until thickened.  Blend in mustard and remove sauce from heat. In a second large skillet, melt remaining butter over moderately high heat, add beef and onions, and brown quickly--this will take about 10 minutes.  Add browned beef but not the onion to the sauce, set over moderate heat, cover, and simmer, stirring once or twice, 15 minutes (onion can be saved for hamburgers or stew].  Remove from heat, stir in sour cream, and serve.  Serve with warm egg noodles. Serves 4.
Jean Anderson Cooks.
Dad's Homemade Macaroni and Cheese


Ingredients:
elbow macaroni, light cottage cheese, light sour cream, eggs, cheddar cheese, salt, pepper, paprika

Directions:
Preheat oven to 350 degrees F.
Cook macaroni and drain.
Mix all ingredients except paprika and 2 cups Mexican blend or cheddar cheese in a 2-quart baking dish.
Top with remaining 2 cups cheese.
Sprinkle with paprika.
Bake for 45 minutes or until done.
Recipe can be halved and cooked in a 9x9 pan.
Korean Joon Ma Bulgogi Beef Tacos


Ingredients:
soy sauce, sake, dark brown sugar, black pepper, yellow onion, Asian pear, garlic cloves, ginger, toasted sesame seeds, canola oil, green onions, rice vinegar, sugar, honey, garlic, salt, toasted sesame seeds, scallions, fresh cilantro, avocado, white corn tortilla

Directions:
Trim excess fat from steak and slice very thinly across the grain.
Put onion, pear, garlic, ginger and sake into a blender (or food processor]. Blend until smooth and creamy. Then add soy sauce, dark brown sugar, sesame oil and black pepper. Pulse until well mixed.
Pour marinade over beef. Gently massage the beef with the marinade for a minute or two. Cover and refrigerate for at least 1 hour or overnight. Remove from refrigerator about 20 minutes before cooking.
Wash the cucumber and slice 1/8 inch thick. Wash the green onion and chop finely.
In a large bowl, mix the rest of the ingredients. Then add the cucumber and green onion and gently mix by hand. Refrigerate for at least 30 minutes.
Very thinly slice the scallions on a sharp diagonal, chop the cilantro and slice the avocado. Put each in a separate serving bowl. Refrigerate until ready to use.
Heat 1 tablespoon of oil in a cast-iron pan over high heat. Add the marinated bulgogi to the pan and cook the beef in batches, each in a single layer. Stir the beef until cooked through and nicely browned and caramelized (about 3 minutes]. Be sure not to crowd the beef in the pan or it will end up steaming versus browning. Transfer to a serving plate and sprinkle with sesame seeds.
Heat the tortillas on a hot skillet, turning occasionally, for about 1 minute, or until hot. Transfer to a serving platter and cover to keep warm.
Serve the bulgogi with the tortillas, cucumber salad and garnishes. Let each guest make their own tacos by adding bulgogi to a tortilla and topping it with cucumber, scallions, avocado, cilantro and a drizzle of gochujang.
Honey Smoked Turkey
Category: meat-and-poultry
By ABAYIFO

Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!

Ingredients:
1 (12 pound) whole turkey
2 tablespoons chopped fresh sage
2 tablespoons ground black pepper
2 tablespoons celery salt
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 (12 ounce) jar honey
½ pound mesquite wood chips

Directions:
Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water, and set next to the grill. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan. In a medium bowl, mix together sage, ground black pepper, celery salt, basil, and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.

Prep time: 30 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 45 mins
Yields: 1 (12 pound) turkey

Calories: 647
Fat: 28.8 g
Saturated fat: 7.9 g
Carbohydrates: 25.3 g
Sugars: 24.6 g
Dietary fiber: 0.3 g
Protein: 68.9 g
Cholesterol: 228.5 mg
Sodium: 776.3 mg
Simple Strawberry Banana Smoothie


Ingredients:
bananas, frozen unsweetened strawberries, milk

Directions:
In a blender, combine bananas, frozen strawberries, yogurt and milk., Blend until smooth., Pour into glasses and serve.
Ta'ameya (Egyptian Falafel)
Category: world-cuisine
By Gamila Salem

Falafel, or ta'ameya as we call it in Egypt, is an all-time favorite street food. In most parts of the Middle East, falafel is made with ground chickpeas. However, in Egypt, we make it with dried fava beans. They are best served with pita bread, tomato, onions, and tahini sauce.

Ingredients:
2 cups dried split fava beans
1  red onion, quartered
½ cup fresh parsley
½ cup fresh cilantro
½ cup fresh dill
3 cloves garlic
1 ½ teaspoons ground coriander
1 ½ teaspoons salt
1 teaspoon ground cumin
1 cup sesame seeds  (Optional)
vegetable oil for frying

Directions:
Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency. Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate. Shape fava bean mixture into balls. Roll in sesame seeds to coat. Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.

Prep time: 20 mins
Cook time: 8 mins
Total time: 8 hrs 28 mins
Yields: 50 falafel

Calories: 233.8
Fat: 12.2 g
Saturated fat: 1.7 g
Carbohydrates: 22.8 g
Sugars: 2.3 g
Dietary fiber: 9.8 g
Protein: 10.8 g
Sodium: 359 mg
Chile Rellenos


Ingredients:
onion, butter, green chilies, cheddar cheese, monterey jack pepper cheese, eggs, sour cream, salt, crushed red pepper flakes, fresh tomato

Directions:
Preheat oven to 350 degrees.
In a saucepan, stir and cook onions in butter until tender.
Stir in green chilies; spoon evenly into a 8x8 inch square baking dish.
Sprinkle with cheeses.
In a bowl, beat eggs lightly.
Add sour cream, salt and pepper flakes; beat until blended.
Spoon mixture over cheese.
Sprinkle with chopped tomatoes.
Bake about 40 minutes or until knife inserted in center comes out clean.
Pickled Lemons


Ingredients:
lemons, kosher salt, fresh lemon juice, extra virgin olive oil

Directions:
Scrub lemons and dry well. Cut each lemon into 8 wedges and each wedge in half.
Place lemons in a bowl with the salt and mix well.
Put lemons in a glass jar with a non metal lid.  Add juice to cover, add olive oil if using.  Leave at room temperature for 5 days shaking the jar from time to time to mix the juice.   After 5 days store in the refriderator.
Christmas Cake ( With Blitzed Fruit)


Ingredients:
sultanas, raisins, prunes, dates, apricots, dark beer, brandy, sherry wine, orange, brazil nuts, hazelnuts, walnuts, self raising flour, mixed spice, ground ginger, cinnamon, ground cloves, unsalted butter, dark muscovado sugar, eggs, lemon, juice and zest of

Directions:
Soak the fruits  and chopped peel in a bowl and pour over the orange juice and brandy, beer and sherry.
Mix well and store in a cool dark place, stiring every few weeks. the fruits are ready when soft and very plump.If tehy look dry add a splash or brandy or orange juice.
Heat oven to 150°C grease a 20 cm round cake tin, about 8 cm deep. Line with a double layer of baking paper.
Blitz the soaked friut in 4 batches, leaving the last batch only lightly to keep some texture in the cake.
Mix in the flour,almonds and spices in a large bowl, add the lemon juice, zest and  fruits then mix with your hands. It will be hard to mix, don't worry.
Cream the butter with the sugar with an electric hand whisk until light and fluffy, then beat in the eggs, one at a time.Stir into the flour mixture, then add the nuts.
Place in the prepared cake tin and bake1 1/2 hours then reduce heat to 140C and bake a further 2-3 hours, Checking with a skewer it should come out clean.
Cool 5 minutes in tin then remove and cool on a wire rack.
When cool wrap in grease proof paper and foil, 'feeding' it brandy every 2 weeks. The cake can be made 3 months ahead and kept like this until ready to ice.
My Hummus


Ingredients:
chickpeas, tahini, lemon, garlic cloves, olive oil, salt, ground coriander

Directions:
Add ingredients to food processor or blender.
Blend until creamy, scraping down the sides (several times].
Baked Chicken Breasts Supreme


Ingredients:
butter, margarine, chicken breast halves, dry sherry, tarragon leaf, Worcestershire sauce, chervil, garlic powder

Directions:
Heat oven to 350 degrees.
In oven, heat butter and oil in 13 1/2x9x2 inch baking dish until butter is melted.
Place chicken in baking dish, turning to coat with butter.
Arrange chicken skin side up; bake uncovered 1 hour.
Heat soup, cream and Sherry, stirring occasionally.
Stir in tarragon leaves, Worcestershire sauce, chervil leaves, garlic powder and mushrooms.
Remove chicken from oven; drain fat from dish.
Pour soup mixture over chicken.
Cover tightly; cook 15 to 20 minutes longer or until fork tender.
Rainbow Birthday Cake
Category: desserts
By Amanda

This rainbow birthday cake is great for a kid's birthday party!

Ingredients:
1 cup butter, softened
1 ¾ cups white sugar
4  eggs
2 teaspoons vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon baking soda
1 ¼ cups buttermilk
red, yellow, and blue food coloring
1 cup unsalted butter, softened
1 pinch salt
4 cups confectioners' sugar
¼ cup heavy cream
½ teaspoon vanilla extract
orange, green, and purple food coloring
1 cup white corn syrup
2  egg whites
¼ teaspoon cream of tartar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease the sides of three 9-inch round cake pans; line bottoms with parchment paper. Beat butter with sugar in a large bowl using an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each. Mix in vanilla extract. Combine flour, baking powder, and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divide batter among 3 bowls. Tint one bowl red, one yellow, and one blue. Scrape each into one of the prepared pans and smooth the tops. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool cakes on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Turn out onto a cooling rack. Peel off parchment paper and let cool for 30 minutes before frosting. Beat unsalted butter and salt together in a large bowl until smooth. Beat in confectioners' sugar alternately with cream, making 3 additions of sugar and 2 of cream. Mix in vanilla extract. Divide butter icing among 3 bowls. Tint one orange, one green, and the other purple. Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread green icing on top. Add the blue layer and cover it with purple icing. Refrigerate for 30 minutes or until icing is firm. Place corn syrup in a saucepan and bring to a boil. Meanwhile, beat egg whites and cream of tartar together until frothy in a heat-proof bowl set over a pan of simmering water. Beat in the corn syrup in a thin, steady stream until stiff peaks form. Remove from heat and beat in vanilla. Top cake with fluffy icing.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 1 three-layer cake

Calories: 589.8
Fat: 26 g
Saturated fat: 16 g
Carbohydrates: 86.7 g
Sugars: 59.3 g
Dietary fiber: 0.6 g
Protein: 5.2 g
Cholesterol: 113.4 mg
Sodium: 272.4 mg
Steaks With Crunchy Salsa


Ingredients:
red onion, tomatoes, fresh cilantro, garlic cloves, ground cumin

Directions:
Combine hot peppers thru garlic and mix well.
Cook beef on oiled grill plate or BBQ until browned on both sides and cooked as desired.
Serve beef with salsa.
Garlic Scapes & Potato Salad


Ingredients:
celery, extra virgin olive oil, garlic scape, red onion, buttermilk, light mayonnaise, fresh dill, Dijon mustard, salt, pepper

Directions:
Cover& cook potatoes in a pot of boiling salted water until tender, about 10 minutes.
Drain& place in a large bowl; add celery.
Heat oil in nonstick skillet over medium-high heat; fry scapes& onion, stirring occasionally, until onions are softened& scapes are tender-crisp, about 5 minutes.
Add to potatoes.
DRESSING: Whisk together buttermilk, mayo, 2 tbsp of the dill, mustard& seasonings in a bowl; pour over potato mixture& toss to coat.
If a moister salad is preferred, add a little more buttermilk.
Garnish with remaining dill.
Cover& refrigerate for up to 2 days.
Sausage Turnovers


Ingredients:
active dry yeast, sugar, warm water, parmesan cheese, olive oil, salt, black pepper, all-purpose flour, sausage, egg, parmesan cheese, fresh parsley, dried thyme, egg, parmesan cheese

Directions:
In a medium bowl, dissolve yeast and sugar in warm water.  Let stand until it begins to foam, about 5-10 minutes.
Stir parmesan, oil, salt and pepper into yeast mixture.  Using an electric mixer set on low speed, beat in flour, 1/2 cup at a time, until soft dough forms.
On a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking.  Place dough in a large greased bowl, turning to coat.  Cover loosely with a damp cloth; let rise in a warm place until doubled in size, about 40 minutes.
In a skillet, cook sausage over medium heat, stirring, until browned.  Drain on paper towels.  In a large bowl, combine sausage, bread crumbs, egg, Parmesan, parsley and thyme; mix well.
Grease 2 baking sheets.  Punch down dough.  On a floured surface, using a floured rolling pin, roll dough to 1/8-inch thickness.  Using a knife, cut dough in squares and circles.
Spoon filling into center of each dough piece.
Brush edges with water.  Fold dough to form packets.  Place on baking sheets.  Cover loosely; let rise 25 minutes.
Preheat oven to 350°F  Brush turnovers with egg.  Sprinkle with Parmesan.  Bake about 12-15 minutes.
Pernod Chicken


Ingredients:
chicken breasts, white wine, garlic cloves, spring onions, celery, bacon, tarragon, thyme, chili pepper, Pernod, cornflour

Directions:
Place all ingredients except cream and pernod into a casserole dish and cook in the oven at 190 C for about 25 minutes or until chicken is cooked through.
Drain liquid through a sieve into a saucepan.  Cover chicken to keep warm.
Reduce the liquid slightly, then add the cornflour (mixed with a little water] and the pernod.
Lower the heat and add the cream - do not boil after adding cream or it might split.
Pour sauce over chicken and serve.
Honey Almond Bars


Ingredients:
butter, almond paste, almond paste, sugar, eggs, salt, flour

Directions:
Cream butter and almond paste until fluffy., Add honey and eggs and extract. Mix well., Mix in flour and salt., Spread dough into greased 9x13" pan., Sprinkle with sliced, slivered or chopped almonds., Bake at 300 degrees for about 40 minutes.