xiaoxl/recipe_data huggingface dataset:
Roasted Beets With Toasted Pine Nuts and Arugula


Ingredients:
beet, cumin seed, salt, olive oil, pine nuts, sherry wine vinegar, Dijon mustard, ground black pepper, shallot, arugula

Directions:
Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss together the beets, cumin seeds, 1/2 teaspoon salt, and 1/2 tablespoon olive oil in a large bowl. Wrap each beet separately in aluminum foil and place on a rimmed baking sheet. Cook the beets until soft and easily pierced with a paring knife or skewer, about 1 hour. Once the beets are cool enough to handle, peel them by rubbing them with a paper towel—the skin should slide right off. Cut each beet into 6 or 8 wedges.
Toast the pine nuts in a medium skillet over medium heat, stirring frequently, until light golden, 5 to 6 minutes. Transfer the nuts to a small bowl and set aside.
Process the remaining olive oil, sherry vinegar, balsamic vinegar, mustard, 1/8 teaspoon salt, and a pinch of pepper in a blender until fully emulsified, 20 to 30 seconds. Stir in shallot and adjust the seasoning with salt and pepper. Toss the beets with 1 tablespoon of the vinaigrette in a medium bowl.
Toss the arugula with the remaining vinaigrette in a medium bowl. Divide the arugula equally among chilled salad plates and top with the beets. Sprinkle with the pine nuts and serve immediately.
Berry Buckle Cake


Ingredients:
frozen mixed berries, vanilla ice cream

Directions:
Preheat your oven to 350 degrees.
In an un-greased cake pan, pour in the berries.
After that pour in the whole bag of cake mix, and then pour the whole can of soda over it all.
Bake for about 30-35 maybe even 40 minutes.
Top with whipped cream or vanilla ice cream.
Enjoy :].
Chilli, Salt and Pepper Seafood


Ingredients:
squid, scallops, sea salt, five-spice powder, sugar snap peas, light soy sauce, lime

Directions:
Shell and devein prawns leaving tails intact if you wish (I prefer to remove].
Cut squid down centre to open out and score the inside in a diamond pattern and then cut into thick strips.
Combine seafood, salt, pepper, five spice and chilli in large bowl.
Heat half the oil in the wok, stir fry seafood in batches until cooked.
Heat remaining oil in wok, stir fry peas until tender.
Return seafood to wok and add soy sauce and stir fry till hot.
Serve seafood with lime wedges.
Spring Frittata With Parsley Pesto


Ingredients:
flat leaf parsley, olive oil, parmesan cheese, fine sea salt, olive oil, leeks, garlic cloves, fresh thyme leaves, zucchini, eggs, ricotta cheese

Directions:
Make the Parsley Pesto: Put the almonds into a food processor and pulse until the finely minced. Add the parsley, oil, Parmesan, salt and puree to combine. Reserve the pesto covered in the refrigerator.
Make the Frittata: Halve the leeks lengthwise and then cut crosswise into 1/2-inch pieces. Put the sliced leeks in a colander and rinse really well under cool water, checking for dirt between the layers. Drain well; you should have about 4 cups of sliced leeks.
Coat a 10-inch skillet with 2 tablespoons of the oil and place over medium heat. When the oil is hot, add the leeks, garlic, and thyme. Cook, stirring occasionally, until the leeks are tender but not brown, about 10 minutes. Season with salt and pepper. Transfer the leek mixture to a 9-by-13-inch baking dish that has been coated with non-stick cooking spray and spread them out in an even layer.
To same skillet, add the remaining 1 tablespoon of oil and return to medium heat. Add the zucchini and sauté for 5 minutes, until tender. Season with salt and pepper. Transfer the zucchini to the baking dish, and spread out on top of the leeks.
Put the eggs, ricotta, and reserved Parsley Pesto in a large bowl and whisk until blended. Season with salt and pepper. Gently stir with a wooden spoon so the egg mixture is fully incorporated with the vegetables.
Preheat the oven to 300-degrees F (150-degrees C].
Put the baking dish into a larger roasting pan and pour hot water into the roasting pan to come halfway up the sides of the baking dish to create a water bath.
Bake the frittata for 50 minutes. Gently shake the pan, and if it still appears loose in the center, return to the oven for another 5 minutes. It should be set and only slightly jiggly in the center.
Remove the frittata from the water bath and let it rest at room temperature before cutting.
Sunshine Lemon Bars


Ingredients:
butter, egg, sweetened condensed milk, lemon juice

Directions:
Preheat oven to 350 °F., Stir together cake mix, butter and egg., Spread mixture evenly into bottom of a 13x9-inch baking pan., Blend together sweetened condensed milk and lemon juice., Pour mixture over top of cake mix mixture., Bake for 23 to 27 minutes., Cool completely., Cut into 1 1/2x3 1/4-inch bars.
Tilapia Hot Pot


Ingredients:
olive oil, beef broth, bay leaves, dried thyme, red pepper flakes, salt, Worcestershire sauce, frozen baby lima beans, stewed tomatoes, potatoes

Directions:
Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans.
Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes.  Cook about 10-15 minutes til potatoes are tender, but not falling apart.
Add Tilapia fillets, corn and peppers;  Bring back to heat, and cook gently about 5 minutes, just until fish flakes.
Ginataang Alimasag (Crabs in Coconut Milk)
Category: world-cuisine
By Musang

Growing up in the Philippines, my dad would catch a lot of crab, and this was my favorite dish he'd make with it. It's a cross between a sauce and a stew, curry-like in texture and rich with flavors of the sea; think coconut milk, fish sauce, and shrimp paste, cut with the sharpness of ginger and scallions. Enjoy with freshly steamed white rice.

Ingredients:
2  whole Dungeness crabs
½ cup garlic oil
½ cup sliced garlic
1  yellow onion, sliced
1 cup thinly sliced ginger rounds, with skin on
½ cup bias-sliced scallions, whites only
kosher salt and ground black pepper to taste
1 tablespoon fish sauce
1 (8.75 ounce) jar sauteed shrimp paste (such as Kamayan)
5  Thai chiles, sliced into thin rings
1 ½ quarts coconut milk
½ quart water, or more as needed
1 bunch fresh spinach
½ cup bias-sliced scallions, greens only

Directions:
Bring a large pot of salted water to a boil. Drop crabs in and cook until shells turn bright red, 8 to 10 minutes. Plunge crabs into ice water to stop the cooking process. Drain and set aside. Heat a large wok over medium-high heat and add garlic oil. Stir in garlic and cook until lightly toasted and golden brown, 2 to 3 minutes. Add onion and ginger and saute until onion is translucent, 4 to 5 minutes. Add scallion whites. Season with a few pinches of salt and pepper. Add fish sauce and let infuse for 1 minute. Stir in shrimp paste and toast for about 3 minutes. Add Thai chiles; saute for 1 minute more. Pour in coconut milk and water. Bring to a simmer and reduce heat to medium-low. Cook until sauce is thickened, about 10 minutes, adding more water if too dry. Meanwhile, break open the crab. Add to the sauce along with any accumulated juices. Simmer until flavors meld, 8 to 10 minutes more. Season with salt and pepper. Toss in spinach and let wilt. Garnish with scallion greens.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 566.2
Fat: 52.2 g
Saturated fat: 35 g
Carbohydrates: 19.3 g
Sugars: 2.2 g
Dietary fiber: 4.2 g
Protein: 12.7 g
Cholesterol: 23 mg
Sodium: 308.9 mg
Beer Chili


Ingredients:
beer, kidney beans, chili beans, diced tomatoes, ground beef, onion, green pepper

Directions:
Brown and drain 1 lb.of hamburger.
While browning hamburger, empty V-8 Juice and Beer into a large stock pot, bring to a boil.
Reduce heat to a simmer; add all remaining ingredients, EXCEPT CHILI PACKAGE SPICES (add beef, beans, onion, green pepper, tomatoes etc.].
Open chili spice package. You will find  4 packets of different spices.
Add larger package of chili spices first and stir.
Add salt packet to taste (I usually end up adding all of this one]; stir.
Add small cayenne pepper packet to taste (optional]. Will be extremely hot & spicy if all is added.  I usually add 1/4 to 1/2 of packet].
If you like thick chili, follow directions on package for use of masa flour to thicken.
Continue to simmer and stir. It's ready to eat when heated all the through.  The longer it simmers the spicier it will get. My mom used to let it simmer for an hour or more when I was younger. If you decide to simmer longer than 20 minutes, after last ingredient is added, turn the heat down to low.
We like to garnish with sour cream, crackers, shredded cheese and/ or Fritos.  I also noticed at the chili party that some people added spaghetti noodles to their chili.
Smoked Barbecue Meatloaf


Ingredients:
ground beef, eggs, milk, barbecue sauce, onion

Directions:
Heat a smoker to 225°F.
Combine the meat, eggs, bread crumbs, milk, barbecue sauce, and soup mix. Shape the mixture into a tube or loaf and place it inside a tin baking pan. Place the pan inside the smoker for 4 hours. Pat uses cured applewood in the smoker.
Serve with a ribbon of your favorite barbecue sauce with grilled onions on top.
Million Dollar Fudge
Category: desserts
By BETHJ1

I have had this recipe for years; it makes an especially creamy fudge.  Store in a tin box.

Ingredients:
4 ½ cups white sugar
1 pinch salt
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
2 cups chopped nuts
1 (12 ounce) package semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
2 cups marshmallow creme

Directions:
Butter two 9x9 inch baking pans and set aside. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl.  Set aside. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk.  Stir over low heat until the sugar dissolves.  Bring to a boil, and cook for 6 minutes. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted.  Pour into prepared pans.  Let stand a few hours before cutting.

Yields: 2 9x9 inch pans

Calories: 206.4
Fat: 8.9 g
Saturated fat: 3.8 g
Carbohydrates: 32.8 g
Sugars: 29.2 g
Dietary fiber: 1.4 g
Protein: 2.1 g
Cholesterol: 3.6 mg
Sodium: 17.7 mg
Arvidson Swedish Pancakes
Category: breakfast-and-brunch
By C R Henning

This traditional Swedish pancake recipe has always been a staple in our house! It has been passed down for several generations and it never goes out of style. Serve with lingonberry jam, whipped cream, and/or syrup.

Ingredients:
4  eggs
4 cups milk
2 ½ cups all-purpose flour
½ cup white sugar
½ teaspoon vanilla extract
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup butter, melted
1 teaspoon butter

Directions:
Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy. Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Pour batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 8 servings

Calories: 395.3
Fat: 17.4 g
Saturated fat: 10 g
Carbohydrates: 48.3 g
Sugars: 18.6 g
Dietary fiber: 1.1 g
Protein: 11.3 g
Cholesterol: 134.6 mg
Sodium: 243.8 mg
South Indian Fish Curry


Ingredients:
curry leaf, shallot, tamarind pulp, red chili powder, turmeric powder, coriander powder, fenugreek seeds, mustard seeds, asafoetida powder

Directions:
Wash and clean the fish.
Mix the chili powder, turmeric and coriander powder with a few drops of water to make a thick paste.
In a shallow pan, heat the oil.
Add the mustard seeds and the fenugreek seeds and sauté till they splutter.
Add the shallots and fry till golden brown.
Add the spices paste and fry for 2 minutes.
Add 1 cup water and tamarind and bring to boil.
Add the fish pieces, add curry leaves and sprinkle asafetida from the top.
Cook for 20- 25 minutes.
Serve with rice.
Noodle Hot Dish for a Crowd


Ingredients:
onion, ground beef, tomato juice, sugar

Directions:
Saute in butter 1 large onion, diced, until transparent.
Add: ground beef and cook until done. Season the meat with salt & pepper to taste.
Cook: the noodles, just until limp, not fully cooked.
Drain fat from meat mixture.
Drain water from noodles.
Put meat and noodle into a large roaster.
Add the tomato juice, cream style corn, chicken noodle soup and the sugar.
Bake in oven at 325 for about 1 hour. Watch it so it doesn't cook too much. Stir it from time to time while it is baking.
Chocolate Chocolate Chip Nut Muffins
Category: bread
By Marais Leon

These are the best chocolate muffins you will ever have!

Ingredients:
2 cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ cups white sugar
½ teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 ¼ cups milk
1  egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
¾ cup chopped walnuts
⅓ cup whole almonds
4 tablespoons white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 375.9
Fat: 15 g
Saturated fat: 4.2 g
Carbohydrates: 59.1 g
Sugars: 38.5 g
Dietary fiber: 3.5 g
Protein: 6.8 g
Cholesterol: 17.5 mg
Sodium: 180 mg
Chavrie Vichyssoise


Ingredients:
leeks, white mushroom, russet potato

Directions:
Sweat leeks and mushrooms in vegetable oil until tender (without color] in a heavy gauge sauce pot.
Add chicken stock and potato. Bring to a boil simmer for 20 minutes until potato is fully cooked.
Add the Chavrie® and season with salt and pepper.
Pour entire contents in a blender and puree or puree with a hand held mixer.
Strain through a fine chinois.
Chill in the refrigerator overnight and serve very cold.
Garnish with a dollop of Chavrie® in each chilled bowl.
Korean Pumpkin Soup


Ingredients:
pumpkin, sugar, salt

Directions:
Boil pumpkin in a large saucepan until soft.
Place pumpkin, sugar and salt in a blender and blend until smooth.
(Add a little water to bring consistency to that of unset pudding, if necessary].
Return pumpkin to saucepan, add rice flour, and stir over medium heat until thickened.
Peanut Butter Balls


Ingredients:
butter, peanut butter, powdered sugar, graham cracker crumbs, chocolate chips

Directions:
Melt butter, add in peanut butter, powdered sugar and cracker crumbs.
Mix well.
Shape into walnut size balls.
Chill.
If you are using paraffin, melt it in a double boiler first.
Melt in chocolate chips and stir until smooth.
With a tooth pick, tongs or long wooden skewer, dip balls into chocolate.
Place on wax paper to cool.
Note: It is optional to melt in 1/2 piece of paraffin with the chocolate. I don't do this and mine always turn out fine. The paraffin makes them shine and the chocolate will harden faster and not melt in your hands.
Quick No-Bake Pretzel Bars


Ingredients:
sugar, light corn syrup, peanut butter

Directions:
In a large microwave-safe bowl, combine the sugar and corn syrup.
Microwave on high for 3 minutes or until sugar is dissolved.
Stir in peanut butter until blended.
Add the cereal, pretzels and M&Ms; stir until coated.
Press into a greased 15x10 inch pan.
Cut into bars.
Blueberry Gelatin Salad


Ingredients:
cherry gelatin, boiling water, blueberries, cream cheese, sugar, vanilla extract, sour cream, pecans

Directions:
In a large bowl, dissolve gelatin in boiling water., Stir in blueberries and pour into an 11x7x2" dish.  Chill until set., In a large mixing bowl, beat cream cheese and sugar until smooth., Add vanilla and sour cream and mix well., Spread over the gelatin layer after gelatin is set., Sprinkle with the pecans., Chill for several hours or overnight.
Ground Chicken Burgers
Category: main-dish
By Katy B

Delicious alternative to beef, these flavorful burgers made with ground chicken will keep you grilling from spring to fall. Top with a spicy cheese or BBQ sauce.

Ingredients:
1 cup bread crumbs
¼ cup minced onion
2 cloves garlic, minced
2 tablespoons grated Parmesan cheese
1 ½ teaspoons coarse sea salt, or to taste
½ teaspoon ground paprika
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper  (Optional)
1 pound ground chicken
1 large egg

Directions:
Combine bread crumbs, onion, garlic, Parmesan cheese, salt, paprika, black pepper, and cayenne pepper in the bowl of a food processor; pulse until blended. Preheat an outdoor grill for medium heat and lightly oil the grate. Combine chicken, egg, and bread crumb mixture in a large bowl until evenly mixed. Divide into 4 equal parts and shape into patties. Place on a cookie sheet and cover with aluminum foil. Refrigerate for 5 to 10 minutes. Cook on the preheated grill until cooked through, at least 7 minutes per side. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 burgers

Calories: 268.2
Fat: 4.9 g
Saturated fat: 1.5 g
Carbohydrates: 21.5 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 32.6 g
Cholesterol: 114.5 mg
Sodium: 988 mg
Gordon Ramsay's Salmon With Baked Herbs & Caramelized Lemons


Ingredients:
salmon, olive oil, sea salt, fresh ground black pepper, bay leaves, rosemary, thyme, basil, sage, parsley, garlic, lemongrass, lemons, star anise

Directions:
Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.
Oh My Mango: Lost in the Jungle Burger


Ingredients:
mayonnaise, red onions, mango, pickles

Directions:
Top the bottom half of the bun with mayonnaise, relish, red onion and salad greens. Top with chicken and remaining ingredients. Garnish with cocktail onions.
Bring a taste of the sea to your next grilling session with the Lost at Sea burger. This flavourful combination pairs a salmon fillet with an array of tangy and sweet toppings. The fusion of rich lobster and shrimp with the refreshing, dill taste of Tangy Dill Relish and Garlic Baby Dills pickles, creates a seaworthy blend of zesty flavours.
German Wurst Salad
Category: salad
By MEAF0RDM0

This is a German meat salad that is really easy to prepare. Bologna, pickles, tomatoes and chives in a charming vinaigrette dressing.

Ingredients:
1 (3 pound) German bologna block
½ teaspoon minced fresh chives
½ teaspoon minced fresh parsley
½ teaspoon minced garlic
1 small onion, finely chopped
1  tomato, thinly sliced
4  Polskie Ogorki (Polish Dill Pickles)
½ cup distilled white vinegar
2 tablespoons vegetable oil

Directions:
Slice the bologna into 1/4 inch thick slices, and then into 1/4 inch strips going down the entire length of the block. It should look like big spaghetti. Place in a serving bowl. In a medium bowl, whisk together the vinegar and oil. Stir in the garlic, onion, tomato, chives and parsley. Slice the pickles lengthwise into spears, and add them to the dressing. Pour over the bologna, and stir to coat. Cover and refrigerate for 2 hours before serving. Serve cold.

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

Calories: 765.2
Fat: 69.3 g
Saturated fat: 28.1 g
Carbohydrates: 5.2 g
Sugars: 4.3 g
Dietary fiber: 0.5 g
Protein: 28 g
Cholesterol: 131.8 mg
Sodium: 2630.1 mg
Mango, Melon and Chicken Salad (Low Sodium)


Ingredients:
boneless chicken breasts, mangoes, cantaloupe balls, radicchio, mango, white wine vinegar, olive oil, white wine

Directions:
Poach the chicken breasts in water for 20-30 minutes until cooked through.  Let them cool and then cut them into bite-sized pieces.
To prepare the vinaigrette, place the roughly chopped mango into a blender and blend until smooth.  Then add the vinegar, oils and wine; blend until incorporated.  Taste and add a tad of honey to sweeten if you like.  Place in refrigerator to chill.
Toss together the chicken, diced mango and melon balls (you can cut each melon ball in half if you like].
When dressing is chilled, pour it over the salad and toss.  Garnish each serving with a leaf of radicchio.
Fluffy Coconut Dream Pudding


Ingredients:
skim milk, vanilla extract, sugar-free vanilla pudding mix, coconut

Directions:
Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes., Add remaining milk and pudding mix and beat for 2 mores minutes., Fold in coconut., Put in serving dishes and refrigerate for at least 1 hour.
Fresh Fruit Salad


Ingredients:
cantaloupe, honeydew, grapes, cherries, kiwi, strawberries, pineapple, pears, bananas, honey

Directions:
"Cut up all fruit, and stir in honey (I add bananas right before serving]."