xiaoxl/recipe_data huggingface dataset:
Moroccan Phyllo Rolls


Ingredients:
bell peppers, zucchini, fennel bulbs, apricots, fresh fig, garlic cloves, olive oil, ground ginger, cinnamon, cumin, paprika, sea salt, fresh ground black pepper, chickpeas, white beans, fresh basil, parsley, phyllo pastry sheets, olive oil

Directions:
Preheat oven to 425ºF (220ºC]. Line a wide-rimmed baking sheet with parchment paper. Place bell peppers, zucchini, onion, fennel, apricots, and garlic on sheet, and toss with oil, ginger, cinnamon, cumin, paprika, salt and pepper.  Roast in oven for 35-45 minutes, tossing once or twice, until veggies are caramelized in some spots and softened.
Remove from oven, toss in chickpeas or white beans and basil, and let cool slightly. Reduce oven temperature to 375°F (190ºC]. Line a baking dish or sheet with parchment paper. Place a lightly dampened dish towel over phyllo sheets to keep moist while preparing rolls.
Lightly brush top of one sheet with oil. Place another sheet (not brushed with oil] on top. Spread ¾-1 cup roasted veggie mixture (see note] down the center of top sheet, leaving 1-2-in (2½-5-cm] space from edges. Fold left side over filling and roll up, tucking in sides as you go. Brush with additional oil and place in lined baking dish or sheet.
Repeat process until all phyllo and mixture are used; you will have 4-6 rolls (see note].
Bake for 24-28 minutes, until golden brown. Serve warm, drizzled with recipe #427818, and garnished with almonds.
***Use 8 sheets to make generously stuffed rolls or 12 sheets for smaller ones. If the roll is quite full, it may tear while baking. This of course won't ruin them, but will affect the presentation (if that's important to you].
***As appetizers: Make smaller rolls or bite-sized phyllo triangles. For the latter, brush one sheet with oil. Then, with a sharp knife, cut 4 strips lengthwise down length of sheet. Place a small spoonful of filling at the base of one strip. Then, fold that corner over to form a triangle, and continue to fold back and forth until you reach the top (like folding a flag]. Repeat process until you have used up all the filling. Bake at 375ºF (190ºC] for 15-20 minutes, until golden. Serve with recipe #427818 as a dip.
Pavlova With Berries


Ingredients:
caster sugar, cornflour, white vinegar, vanilla extract, strawberries, blueberries, raspberries

Directions:
preheat oven to very slow (120 degrees c].
grease and line an oven tray with baking paper and draw a 18cm circle on it.
beat egg whites till peaks form.
gradually add caster sugar.
beating until sugar dissolves in between additions.
fold in cornflour and vinegar.
spread meringue on baking paper within the circle.
level top with spatula.
bake uncovered in oven for about 1 1/4 hours or till meringue is firm cool meringue in oven with door slightly open.
beat cream extract and icing sugar with electric mixer til peaks form.
serve meringue topped with cream mixture and berries.
You can also use kiwi fruit, paw paw, strawberries for your fruit topping.
Chinese Cocktail Buns
Category: bread
By LIANG

These cocktail buns are like the ones you get at Chinese bakeries. They are filled with a creamy coconut filling. Yum!

Ingredients:
⅓ cup white sugar
1 cup milk
¼ cup softened butter
1 tablespoon active dry yeast
2 ½ cups all-purpose flour
1  egg, beaten  (Optional)
1 cup all-purpose flour, or more if needed
¼ cup softened butter
½ cup white sugar
½ cup nonfat dry milk powder
½ cup all-purpose flour
1 cup finely grated fresh coconut
1  egg  (Optional)
1 tablespoon sesame seeds, for garnish  (Optional)

Directions:
Place 1/3 cup sugar and milk in a small saucepan, and stir until the sugar is dissolved. Add 1/4 cup softened butter, and gently warm the mixture until the butter melts and the mixture is warm but not hot (no warmer than about 100 degrees F (40 degrees C). In a large bowl, stir together the yeast with 2 1/2 cups flour until well blended, and pour the milk mixture into the flour-yeast mixture. Stir in 1 beaten egg, and mix until the mixture forms a sticky, wet dough. Turn the dough out onto a well-floured surface, and knead for about 10 minutes, gradually kneading in 1 cup of additional flour or as needed to make a smooth, elastic dough. Form the dough into a round ball, place into an oiled bowl, and turn the dough around in the bowl a few times to coat with oil. Cover the bowl with a cloth, and allow dough to rise in a warm place until doubled, about 1 hour. Cream 1/4 cup softened butter with 1/2 cup of sugar in a bowl until the mixture is light and fluffy, and stir in dry milk powder, 1/2 cup flour, and the coconut until the mixture is smooth and well blended. Set the filling aside. Working on a floured surface, punch down the dough, and cut into 2 equal pieces. Cut each piece into 8 equal-sized pieces (16 pieces total). Form each piece into an oblong bun, and flatten the bun with a floured rolling pin. Scoop up about 1 tablespoon of filling with a spoon, and place in the center of a bun. Pull and pinch the edges of the dough together to enclose the filling in the bun. Repeat with all dough pieces, and place the filled buns, seam sides down, onto the prepared baking sheets. Cover the buns with a cloth, and allow to rise in a warm place 1 hour. Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. For a glossy coating, beat 1 egg in a bowl, and brush each bun with a little beaten egg. Sprinkle each bun with a few sesame seeds. Bake in the preheated oven until the buns are golden brown, 10 to 15 minutes. Allow to cool before serving.

Prep time: 45 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 32 buns

Calories: 129.1
Fat: 4.5 g
Saturated fat: 2.8 g
Carbohydrates: 19.1 g
Sugars: 6.8 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 20.2 mg
Sodium: 39 mg
Pot Roast With Red Wine Gravy


Ingredients:
beef roast, red wine, water, garlic cloves, onion, brown sugar, beef bouillon cubes, dried basil, horseradish, butter, flour

Directions:
Make six deep slits into the roast.  Insert one clove of garlic into each slit.
Slice 1/2 of the onion.  Layer on the bottom of the crock pot.
Add baby carrots.
Sprinkle salt and pepper on all sides of the roast.  Place roast in crock pot on top of vegetables, fat side up.
Finely chop remaining onion.
Mix onion, wine, water, Worchestershire, bouillon, brown sugar, basil, and horseradish in a small bowl.  Pour over roast.
Cook roast on low heat for 6-7 hours.
Turn roast over halfway through cooking to allow both halves to cook in the juices.
Remove roast to a serving plate.  Spoon about 1/2 cup of juices onto the roast.  Allow the roast to rest for 10-15 minutes.
Puree remaining juices, onions, and carrots in a food processor to make a gravy.
Pour gravy into a medium saucepan and heat on low.
Melt butter in a small pan or cup.  Wisk in flour until it forms a paste.
Wisk paste into gravy mix.  Continue to heat until thickened.
Slice roast, serve with gravy and enjoy!
Ravioli With Brown Butter and Sage Sauce


Ingredients:
butter, dried sage, salt, pepper

Directions:
Cook ravioli as directed, drain and set aside., In medium frying pan over medium high heat, melt the butter., Cook until it becomes golden brown, about 2 - 3 minutes.  Do not let it scorch., Add the sage, salt and pepper and mix for a few seconds., Add cooked ravioli, toss to coat., Serve hot.
Greek Inspired London Broil


Ingredients:
dried basil, dried oregano, garlic, olive oil, red wine vinegar, fresh lemon juice, london broil beef, roma tomato, shallot, kalamata olive, feta cheese

Directions:
In a small bowl, whisk together half each of basil and oregano; the garlic, olive oil, vinegar and lemon juice. Before placing the meat inside a resealable plastic bag, lightly score both sides with a sharp knife diagonally against the grain. This will allow the marinade to seep more easily into the meat, and can be used as a guide for slicing later on. Pour the marinade over the meat, massage it onto the meat, seal the bag and refrigerate for two hours; after one hour, turn bag over.
Also after one hour, prepare the "salsa" by lightly combining the tomatoes, shallot, olives and remaining half teaspoon of the basil and oregano; cover with plastic wrap and refrigerate. Add the feta cheese to the mixture just before serving with the meat.
Line a roasting pan with aluminum foil, spray the rack with nonstick spray and insert into the pan. Take the meat out of the bag (discard the bag and excess marinade], place on the rack and place the pan on the center rack inside the oven. After 20 minutes, turn the roast over; after 15 minutes the meat will be rare, 20 minutes for medium-rare. Remove to a cutting board and let it rest for 5-7 minutes to allow its juices to settle within itself before slicing; slice against the grain and thinly. Serve with the Greek "salsa".
Marieville's Pineapple Flan


Ingredients:
sugar, sugar

Directions:
For Caramel Sauce, put a cup of sugar in a small saucepan, over low heat. Keep your eye on it. If it burns, you will have to start over. it just needs to melt and be slightly golden that's all. Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. You have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the pineapple mixture in it.
For Pineapple Mixture, bring juice and 1/2 cup sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 2 cups, stirring occasionally, about 25 minutes. Cool to room temperature. Place egg yolks in large bowl. Whisk in pineapple mixture.
Carefully pour into caramelized pan and set the mold in pan filled with hot water. Bake in a moderate oven 350* for about 50 minutes or until golden. Test with a knife, it should come out clean. Remove from oven, cool and refrigate at least 3 hours.
Creamy Vanilla Pudding


Ingredients:
milk, salt, sugar, cornstarch, vanilla, butter, margarine

Directions:
Place 2 cups milk and salt in saucapan. Sprinkle sugar over milk; do not stir.
Heat over medium-high flame.
Quickly combine cornstarch with remaining milk.
Add egg yolks. Mix well.
When milk reaches a full boil, remove from heat.
Stir in cornstarch mixture. Pudding will begin to thicken.
Return to heat; cook for one minute.
Remove from heat. Stir in vanilla and butter.
Pour into serving dishes. Serve warm.
Serves 4.
Elegant Chicken Zucchini Skewers


Ingredients:
chicken breasts, zucchini, cayenne pepper, ground cumin, chili powder, olive oil

Directions:
Thinly slice the chicken lengthwise so you end up with thin strips, about an inch wide and 5 inches long, depending on the size of the chicken breasts.
If the slices are more than a quarter-inch thick, lay out a piece of clingfilm (saran wrap], lay the slices of chicken on top and cover with another piece of clingfilm. Bash with a rolling pin until each slice is a quarter-inch thick.
Place the chicken in a bowl with the spices, stir and cover. Leave in the fridge for 30 minutes to marinate.
Meanwhile, prepare and preheat the grill.
Using a vegetable peeler, slice the zucchini into thin strips the length of the zucchini.
Thread alternate strips of chicken and zucchini onto the skewers in an "S" shape.
Drizzle with olive oil and grill for about 15 minutes, turning regularly, until the chicken is cooked through.
Creole-Style Chili


Ingredients:
lean ground beef, green peppers, celery, green onion, onion, garlic cloves, kidney beans, diced tomatoes, tomatoes with garlic, diced tomatoes with green chilies, chili powder, salt, black pepper

Directions:
In a large skillet, cook beef (& sausage if added] until no longer pink; drain off fat.
In a slow cooker stir together meat with all listed ingredients.
Cover and cook on low heat for 7 to 8 hours.
Spiced Air-Fried Chickpeas
Category: appetizers-and-snacks
By Bren

Great for a quick snack or take them with you to eat along the way.

Ingredients:
1 (15 ounce) can chickpeas, rinsed and drained
1 tablespoon nutritional yeast
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon granulated garlic
½ teaspoon salt
1 pinch cumin

Directions:
Spread chickpeas on a double layer of paper towels, cover with another layer of paper towels, and let dry for 30 minutes. Preheat air fryer to 355 degrees F (180 degrees C). Combine dry chickpeas, nutritional yeast, olive oil, smoked paprika, garlic, salt, and cumin in a bowl; toss to coat. Add chickpeas to the air fryer and cook until crispy, 20 to 22 minutes, shaking them every 4 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 55 mins
Yields: 4 servings

Calories: 124.3
Fat: 4.4 g
Saturated fat: 0.6 g
Carbohydrates: 17.4 g
Sugars: 0.2 g
Dietary fiber: 3.9 g
Protein: 4.7 g
Sodium: 501.5 mg
Green Beans With Garlic Vinaigrette


Ingredients:
garlic cloves, lemon, salt, black pepper, extra virgin olive oil, fresh green beans

Directions:
GARLIC VINAIGRETTE:
In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
BEANS:
Steam beans until tender and still slightly crunchy; do not overcook.
Toss with vinaigrette and serve.
Smothered Pork Chops With Dirty Rice


Ingredients:
butter, center-cut pork chops, frozen broccoli cuts, white rice, fresh white mushrooms, sweet onion

Directions:
Preheat oven to 375 degrees. Place chops in baking pan w/ 1/2 cup of water.Season chops to your liking.
Let pork chops bake for 30 minute Then pour 24 oz cream of mushrooms on chops.
While chops are baking, boil 4 cups of rice for 20 minute Sautue 8 oz of mushrooms w/ 1/2 of a sweet onion in 6 Tbs of butter.
Boil 8 oz of broccoli cuts for 5 minutes Then remove chops from the oven/.
Pour excess cream of mushroom on rice, then mix sauted mushrooms, onion, broccoli with rice.
Instant Cookies


Ingredients:
instant pudding mix, Bisquick baking mix, egg

Directions:
Mix all ingredients in a bowl., Drop by teaspoonful on ungreased cookie sheet., Flatten slightly with fingers or fork., Bake 7 to 8 minutes at 375° F., May use nuts or colored sugar before baking.
Chipotle Tamale Pie


Ingredients:
unsalted butter, olive oil, lean ground turkey, yellow onion, green bell pepper, garlic cloves, ground cumin, pinto beans, diced tomatoes, chipotle chiles, adobo sauce, cheddar cheese, fresh cilantro leaves, egg, milk

Directions:
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish with the butter and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
Combine the cornbread mix with milk and egg and spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Barley & Potato Soup


Ingredients:
chicken broth, vegetable broth, barley, olive oil, unsalted butter, onion, celery rib, garlic, parsley, red pepper flakes, dried marjoram, dried basil, fresh rosemary, carrots, potatoes, parmesan cheese

Directions:
Bring the broth to a boil and add the barley.
Stir, then let simmer for 30 minutes, covered.
Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.] When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
Cook everything together at a simmer for another 30 minutes.
Serve with a generous sprinkle of parmesan on top.
P B C With Honey Wrap


Ingredients:
honey, lemon juice, bananas, creamy peanut butter, whole wheat tortillas, carrot

Directions:
In a bowl combine honey, lemon juice, and bananas.
Spread 2 T peanut butter onto each tortilla. Top with 2 T carrots and 1/4 c banana mixture.
Tightly roll up each tortilla. Cut each in half and serve.
Miso Salmon
Category: world-cuisine
By Kalyn

Japanese style-broiled salmon just like the restaurants.  Easy recipe I came up with at the request of my family. Serve with sticky white rice and a light salad.

Ingredients:
2 (1 1/2-pound) salmon fillets, skin removed
1 cup miso paste
¼ cup sake
½ cup brown sugar
2 tablespoons sesame seeds
1 teaspoon sesame oil
¼ cup water
½ cup prepared soy-ginger salad dressing
3 tablespoons seasoned rice vinegar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Fill a large skillet with about 1 inch of water and bring to a boil. Poach fish just until cooked on the outside, about 2 minutes per side. Transfer fillets to a broiler pan. In a small bowl, stir together the miso paste, sake, brown sugar, sesame seeds, sesame oil, water, salad dressing and rice vinegar. Spread this over the tops of the salmon fillets. Bake for 15 minutes in the preheated oven, or until almost cooked through. Switch the oven to broil, and broil until the top is browned and bubbly, about 5 more minutes. Cut fillets into portions to serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 719.2
Fat: 40.5 g
Saturated fat: 7.5 g
Carbohydrates: 34.9 g
Sugars: 24 g
Dietary fiber: 2.8 g
Protein: 50.5 g
Cholesterol: 132.2 mg
Sodium: 2246.8 mg
Sherry Mushrooms


Ingredients:
butter, beef bouillon granules, fresh chives, garlic cloves, dry sherry, whole mushrooms

Directions:
Mix butter and beef base in a crockpot., Add remaining ingredients and stir gently to coat mushrooms., Cover and cook on high for about 2 hours., Stir before serving., Can be kept warm for several hours on low or keep warm setting.
Orange Cottage Cheese Salad


Ingredients:
crushed pineapple, Cool Whip Topping, small curd cottage cheese, mandarin oranges

Directions:
Sprinkle dry Jello over cottage cheese., Add fruits and Cool Whip., Stir together., Cover and chill until serving time., We have even substituted raspberries and raspberry Jello with great success.
Tres Leches Boston Cream Cake


Ingredients:
buttermilk, heavy cream, sweetened condensed milk, evaporated milk, half-and-half

Directions:
Preheat oven to 350°. Grease bottom of a 13- x 9-inch baking dish. Beat first 4 ingredients with an electric mixer at low speed 30 seconds, then at medium speed 2 minutes, scraping bowl occasionally.
Pour batter into pan, and bake at 350° for 25 to 30 minutes or until edges are golden brown and a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Pierce top of cake multiple times using a small wooden pick. (I have made the cake both with leaving it in the pan and adding the milks and icing and I have also gently taken it out of the pan and poured the milks on and then poured on the icing.].
Combine cream, condensed milk, and evaporated milk in a small bowl; gradually pour and spread over warm cake, about 1/4 cup at a time, allowing mixture to soak into cake before pouring more. Let stand 2 hours; cover and chill overnight.
Bring half-and-half to a boil. Pour into a medium bowl with chocolate chips, whisking constantly until mixture is smooth. Pour evenly over chilled cake. (If leaving the cake in the pan, the chocolate topping comes out a bit thicker than if you remove the cake from the pan. If you frost the removed from the pan, much of the icing ends up on the tray around the bottom of the cake which was ok because some people in my family love chocolate and they were able to scoop it up and add extra to their pieces!].
Home Made Saucy Mexican Taco Salsa


Ingredients:
stewed tomatoes, green bell pepper, sweet onion, Tabasco sauce

Directions:
Place all ingredients into a food processor or blender. Pulse, chop or blend until desired consistency. (We like it blended smooth with no chunks.].
Cover and refrigerate overnight or until ready to serve. Keeps well several days. Serve with chips of choice.
Ginger Carrots and Broccoli With Sesame Seeds


Ingredients:
carrots, broccoli florets, light margarine, celery, sesame seeds, fresh ginger

Directions:
In a medium saucepan of boiling water, simmer carrots, partially covered, for 5 minutes.
Add broccoli and continue cooking 3 minutes or until veggies are tender.
Drain well.
Meanwhile, in a large frypan, melt margarine over medium heat.
Saute celery, red pepper, sesame seeds and ginger, 3 minutes or until tender.
Add carrots and broccoli to frypan and stir fry until heated through.
Season with salt and pepper.
Dj's  Pork Loin Skillet


Ingredients:
sweet potatoes, carrots, onions, apples, oranges, juice of, sea salt, ground black pepper, bay leaves, cilantro leaf

Directions:
Wash Loin. Then pat dry. Place loin in bowl and completely rub with 1/2 cup olive oil and your favorite Rub. Then place loin into a sealable plastic bag for 12 hours. Refrigerate. Turn bag over after 6 hours.
Prepare all vegetables. Place in pot and cover with water. Add seasonings and let pot come to a full boil. Then turn down heat and let simmer for 25 minutes. Save water from vegetables for basting.
Start Outdoor Grill. When grill is hot, remove Loin from bag and sear 4 to 5 minutes on each side. Remove from heat.
Place 12" cast iron skillet on grill. Medium heat. If a charcoal grill, use indirect heat.  Place sliced apples in bottom of skillet. Pour in mixed orange juice and lemon juice. Then place seared loin on top of apples. Then arrange vegetables around and on top of loin. Pour in water from cooked vegetables. Cook for 1 hour, basting after first 30 minutes.
Portobello Croque Monsieur


Ingredients:
portabella mushroom, extra virgin olive oil, unsalted butter, pesto sauce, gruyere cheese

Directions:
Using a dessert spoon, scrape out the black gills from the underside of the mushroom cap. Removing the gills reduces the amount of black juice the mushroom will exude.
Heat the oil in a medium nonstick skillet over medium heat. Add the mushroom, flat side down, and cook until the underside is browned, about 4 minutes. Turn the mushroom an cook until tender, about 2 minutes. Transfer to a plate and season with salt and pepper.
Wipe out the skillet with moist paper towels. Add the butter and melt over medium heat. Placed the mushroom cap on one slice of bread, spread with the pesto, and sprinkle with the cheese. Top with the remaining bread and place the sandwich in the skillet. Cook, turning once, until both sides of the sandwich are golden brown, about 5 minutes. Serve hot.
Coconut/Lime Tilapia


Ingredients:
flour, lime, juice of, Egg Beaters egg substitute, coconut, salt, dried sweet basil leaves, pepper

Directions:
Place flour in flat bowl.  (for coating filets].
Stir lime juice and liquid egg together and put in its own bowl.
Mix breadcrumbs and coconut together.  Add salt, pepper, Basil, garlic salt and place in a flat bowl.
With each filet, cover in flour, shake off excess, dip in egg/lime mix, and coat both sides  with the breadcrumbs/coconut.  Place on a cookie sheet that has been sprayed with cooking spray.
Bake @ 375 for 15 min (or until it flakes].
I served with a Broccoli & Rice dish, and steamed zucchini.
Chocolate-Chunk Blondies


Ingredients:
unsalted butter, granulated sugar, brown sugar, eggs, Bourbon, dark rum, vanilla extract, all-purpose flour, baking soda

Directions:
Heat oven to 350 degrees.  Butter 13x9-inch baking pan.
Using electric mixer, cream butter and both sugars in mixer bowl until light.  Add eggs and nix until blended.  Mix in bourbon and vanilla.
Sift flour and baking soda together and add to batter.  Mix on low speed just until blended.  Stir in chocolate and nuts.  Spread dough evenly in prepared pan.
Bake until wooden pick inserted in center comes out nearly clean, about 25 minutes.  Let cool completely in pan on wire rack.  Cut into 24 bars.