xiaoxl/recipe_data huggingface dataset:
Fresh Creamy Mushrooms.


Ingredients:
fresh mushrooms, butter, salt, pepper, flour, milk

Directions:
Wash, dry and slice mushrooms.
Cook in butter till tender.
Add salt, pepper and flour; mix thoroughly.
Add milk gradually and simmer for 5 to 8 minutes, stirring constantly.
Gyudon (Japanese Beef Bowl)


Ingredients:
beef, onion, egg, water, Kikkoman soy sauce, Chinese wine, sugar, pepper, cooked rice

Directions:
Combine water, soy sauce, Chinese cooking wine and sugar.
Pour 1/3 cup of the soy sauce mixture over beef and marinade it for at least 10 minutes.
Heat vegetable oil in a wok. Add chopped onion and stir-fry until the onion is transparent.
Add the marinade beef and stir-fry until it is cooked about 3 minutes.
Pour the remaining soy sauce mixture in the wok. Simmer for 2 minutes.
Add beaten egg in the wok and cover for 2 minutes.
Serve Gyudon over hot rice. Season with Japanese grounded chili and pepper for an extra kick.
Brazilian Grilled Pineapple
Category: side-dish
By SoccerNut

Favorite at a Brazilian steakhouse in Dallas. Not sure if this is the exact recipe they use but it tastes very close. Great side for kabobs and steak.

Ingredients:
1 cup brown sugar
2 teaspoons ground cinnamon
1  pineapple - peeled, cored, and cut into 6 wedges

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk brown sugar and cinnamon together in a bowl. Pour sugar mixture into a large resealable plastic bag. Place pineapple wedges in bag and shake to coat each wedge. Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 254.8
Fat: 0.3 g
Carbohydrates: 66.4 g
Sugars: 58 g
Dietary fiber: 3.6 g
Protein: 1.3 g
Sodium: 12.6 mg
Beef and Onions with Cumin


Ingredients:
onions, butter, plain flour, garlic, cumin, marjoram, wine vinegar

Directions:
Cut meat across the grain into thin fingerlength strips.
Peel onions, slice crossways and separate into rings.
Put the butter and oil into frying pan.
Add the onion rings and cook covered, over a low heat until transparent.
Turn them over constantly so that they cook evenly, but do not brown- remove from pan.
Increase heat, put strips of meat into pan and brown.
Add onion rings, sprinkle with flour and stir.
When flour begins to colour, pour in stock.
Add peeled and crushed garlic, cumin, marjoram, wine vinegar, salt and pepper.
Stir well, then cover and simmer for 1 hour over a moderate heat or until tender.
Mia Bamia Arabic Lamb and Okra Stew


Ingredients:
okra, lamb, diced tomatoes, onion, garlic, olive oil, water, allspice, cilantro

Directions:
Wash okra and trim okra, and pat dry.
Sprinkle with oil and place in broiler and lightly brown the okra.
Sauté the onions, garlic, lamb meat, and spices in olive oil, stirring regularly, until meat is browned.
Add water and salt, then stir, bring to boil.
Cover, lower heat and slow cook until meat is tender.
Add browned okra, chopped tomatoes and ½ cup fresh cilantro.
Mix well, cover and cook until okra is tender.
Caramel Sauce


Ingredients:
brown sugar, heavy whipping cream, butter, vanilla, cream of tartar

Directions:
combine 3/4 cup brown sugar, whipping cream, cream of tartar and butter in 1-quart saucepan.
Cook over medium heat, stirring constantly, until sugar is dissolved (3 to 4 minutes].
Remove from heat stir in vanilla.
Drizzle sauce over each piece of cake.
Hard Chocolate Glaze
Category: desserts
By CCACHEF

A chocolate glaze that sets up hard. Use it on cakes or brownies.

Ingredients:
½ cup unsalted butter
10 (1 ounce) squares semisweet chocolate

Directions:
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.

Yields: 1 glaze for 1 cake

Calories: 184.5
Fat: 15.2 g
Saturated fat: 9 g
Carbohydrates: 13.3 g
Sugars: 11.7 g
Dietary fiber: 1.7 g
Protein: 1.7 g
Cholesterol: 20.3 mg
Sodium: 1 mg
Swedish Meatballs from 1960's


Ingredients:
milk, butter, onion, salt, pepper, nutmeg, paprika, dry mustard, ground beef, eggs, butter, garlic, flour, beef broth, Kitchen Bouquet, tomato paste, liquid smoke, sour cream, green onion, fresh dill

Directions:
In a small bowl place bread cubes in milk to soak.  Melt 2T butter or margarine in a small skillet and saute onion until golden.  In another bowl combine salt, pepper, nutmeg, paprika, mustard and fines herbs.  Set aside.  Press milk from bread, combine with onions, mixed seasonings, ground beef, eggs.  Form into 50 1 1/2 inch balls.  Chill.
In a large deep skillet, melt 2T butter or margarine.  Brown meatballs, a single layer at a time.  Remove meatballs from the skillet. Set aside.
Prepare sauce in same skillet.  Saute garlic 2 minutes.  Mix flour with broth and add to skillet with liquid gravy seasoning (Kitchen Bouquet], tomato paste, and liquid smoke.  Over medium heat, stir until thick.  Reduce heat to low and slowly add sour cream, green scallions, dill and meatballs and let the mixture simmer for minimum 10-15 minutes.  Do not boil.
Sara's Chilli Beef Burger


Ingredients:
butter, tomatoes, cheese, ground beef, onion, Stove Top stuffing mix, hot chili sauce, egg, water, garlic

Directions:
Mix all the burger ingredients together.  Set aside in the fridge for 1 hour., Form into 6 burgers, and grill until browned on each side, and cooked through., Split buns, and spread with butter., Arrange tomato slices on buns, and top with a slice of cheese., Place a hot burger on top of the cheese, and top with Spicy Red Sauce.
Gravlax


Ingredients:
fresh dill, coarse salt, brown sugar, salmon fillet, szechuan peppercorns, vodka, Dijon mustard, brown sugar, olive oil, fresh dill, horseradish

Directions:
For the gravlax:
Crush the dill with the coarse salt and add the brown sugar. Sprinkle the salmon fillets with the Szechuan peppercorns. Cover with the dill mixture and splash with vodka. Sandwich the fillets together, tail-to-tail, and cover with plastic wrap. Cover the salmon with another plate and something that weighs about a pound. Refrigerate for 24 hours. After that time, the flesh will have lost its translucence. Rinse under cold water and pat dry.
For the mustard sauce:
Combine the mustard, brown sugar and lemon juice. Slowly whisk in the olive oil and stir in the chopped dill and grated horseradish to taste. Slice the gravlax thinly on the bias and without the skin. Serve with crackers and the mustard sauce.
Moody's Blueberry-Raspberry Muffins


Ingredients:
canola oil, flour, flour, baking powder, salt, sugar, sugar, eggs, milk, milk, vanilla extract, fresh blueberries, fresh raspberry

Directions:
preheat oven to 375 degrees F.
grease a standard 12-hole muffin tin.
Sift 2 1/4 cups flour, baking powder and salt into large bowl. Set aside.
In bowl of electric mixer, combine 2/3 cup sugar, oil and eggs. Beat on high until creamy and lemony.
Reduce speed to low. Add milk and vanilla just til blended.
Add sugar mixture to flour mixture. Use a wooden spoon and stir til just combined (will be lumpy].
Toss berries with remaining 1 Tbs flour to coat, add to batter and gently fold inches.
Fill each hole in muffin tin until almost to the top.
Sprinkle the muffin tops with remaining 2 Tbs. sugar.
Bake for 20- 25 minutes until light golden brown.
Let pan cool then gently remove muffins.``.
Spicy Dry Rub


Ingredients:
paprika, brown sugar, coarse salt, black pepper, dried thyme, cayenne pepper

Directions:
"In a small bowl stir everything together. Rub into shrimp, chicken or pork a few minutes before grilling."
Ramen Broccoli Slaw Salad


Ingredients:
sesame seeds, sunflower seeds, olive oil, sugar, vinegar, pepper, broccoli coleslaw mix, green onions

Directions:
Spread almonds on a cookie sheet & top with sesame and sunflower seed. Toast in oven at 350 for 10 minutes. Put aside to cool.
Mix ramen noodle seasoning packet with the oil, sugar, vinegar & pepper.
Mix the broccoli and green onions together.  Add the seeds and toss.
If you are going to serve within several hours, add the ramen noodles at this point and add the dressing.
Toss and chill several hours before serving.
If you are making the day before, don’t add the noodles until several hours before serving.
Enjoy!
Guacamole


Ingredients:
avocados, green onions, lime, salt, black pepper

Directions:
Finely chop the banana peppers with a large knife and place in a bowl.
Cut the ends off each green onion, slice them down the middle, finely chop them, and put them in the bowl with the pepper rings.
Cut the avocados in half with a small knife. Strike the pit of each avocado with a large knife, twist, and pull to get the pit out. Using the small knife, cut the pulp in a crosshatch pattern. Scoop the pulp with a spoon into the bowl with the peppers and onions.
Squeeze the lime juice into the mixture to prevent the avocados from turning brown.
Sprinkle enough salt and pepper to taste.
Chop the avocado pieces with the small knife until the guacamole can easily be mixed with a fork. Stir the mixture until it is a little chunky.
Pork Chops With Cranberry Balsamic Sauce


Ingredients:
boneless pork chops, lemon pepper seasoning, butter, garlic cloves, chicken broth, dried cranberries, dried cherries

Directions:
Season the pork with the lemon pepper.  Cook the pork in a 10-inch nonstick skillet over medium heat for 20 minutes or until it's well browned on both sides and cooked through.  Remove the pork from the skillet and keep warm.
Heat 1 tablespoon butter in the skillet.  Add the garlic and cook until it's tender.  Stir the broth, vinegar and cranberries in the skillet and heat to a boil.  Cook for 10 minutes or until the sauce is slightly thickened.
Stir in the remaining butter.  Serve the pork with the sauce.
Orange  Yogurt


Ingredients:
plain yogurt, raisins, craisins, walnuts, pure vanilla extract, honey, orange, zest of, orange, orange zest, raisins, walnuts

Directions:
Line a sieve or colander with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency.
Garnish with sections of orange, orange zest, raisins, or walnuts and serve. Enjoy!
Sauteed Baby Octopus


Ingredients:
olive oil, lemon juice, salt, garlic, dried basil, dried parsley, dried thyme

Directions:
Rinse octopi in running water. Cut head lengthwise and remove excess matter including the beak. **We separated the heads from the bodies on some of the octopi
Add lemon juice to Octopi as they're waiting to be cooked.
Heat olive oil in large skillet. Add minced garlic and cook until browned.
Add Octopi and sprinkle with herbs and salt.
Cook, stirring occasionally, over medium heat, until octopi is firm and turn purple. **I cooked mine for about 7 minute Like I said, I don't know if that was too long, since it was my first time, but better be safe than sorry when it comes to cooking seafood.
Cover and cook the final minute if needed.
Cream of Asparagus Soup


Ingredients:
fresh asparagus, frozen asparagus, canned chicken broth, onions, milk, salt, pepper

Directions:
If using fresh asparagus, wash stalks and cut off the coarse ends.
Cook the asparagus in 2 cups boiling water until tender.
Drain, reserving 1 cup of the water.
Cut off the tips, chop them and reserve.
Put the chicken stock, onion, and reserved water in a pan and bring to boil.
Add the asparagus and simmer for 5 minutes.
Put through a strainer or vegetable mill or puree in a food processor or an electric blender.
Return to the pot and add the milk or cream and salt and pepper to taste.
Reheat and adjust the seasonings.
Before serving, sprinkle with reserved chopped tips.
beef carbonade


Ingredients:
onions, canola oil, garlic, flour, salt, ground pepper, beef chuck, soy sauce, Worcestershire sauce, bay leaves, thyme

Directions:
cook onions in oil in heavy 8 quart pot on medium heat, stirring often until browned, about 30 minutes.
preheat oven to 325.
combine flour salt and pepper and toss in beef.
in a lge skillet brown beef, and add to onion mixture.
combine remaining ingredients, add and bring to a simmer.
cover pot and transfer to oven, cook aprox 2 hours.
Bread Pudding II
Category: desserts
By ELLENMARIE

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste. I have to double this recipe, and bake it in a 9x13 inch pan for my family!  It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy!

Ingredients:
6 slices day-old bread
2 tablespoons butter, melted
½ cup raisins  (Optional)
4  eggs, beaten
2 cups milk
¾ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 8-inch square pan

Calories: 164.8
Fat: 4.8 g
Saturated fat: 2.3 g
Carbohydrates: 26.5 g
Sugars: 19.2 g
Dietary fiber: 0.7 g
Protein: 4.6 g
Cholesterol: 70.3 mg
Sodium: 139.6 mg
Beef Stroganoff


Ingredients:
beef bouillon granules, sour cream, hot water, flour, butter, onion powder, kosher salt, pepper

Directions:
Melt butter in pan and cook meat slowly.
Dissolve boulion in water.
When meat is fully cooked, move to side of pan and add flour to the butter and whisk until smooth.  Cook for about a minute.  Pour boulion mixture and sour cream into pan and whisk until smooth.  Add onion powder, kosher salt and pepper.
Cook over low heat for about 20 minutes.
Boil noodles.
*original recipe had the flour added to the water but i like to make a roux so that the liquid thickens up a little more.  either way it tastes the same just end up thicker my way.
Roasted Potato Salad


Ingredients:
garlic cloves, boiling potatoes, red bell peppers, olive oil, fresh basil leaf

Directions:
To roast vegetables: Preheat oven to 400°.
Wrap peeled garlic cloves together in foil with a few drops of olive oil and put in oven for the same time you will be roasting the peppers and potatoes, around 35 minutes.
Cut potatoes in half and cut red peppers into half inch pieces.
In a large bowl, toss potatoes, bell peppers and 3 TBS olive oil, along with salt and pepper to taste.
Arrange potatoes and bell peppers in one layer, divided amongst 2 shallow baking pans.
Roast in the middle and lower third of the oven, switching positions of the pans halfway through the roasting time, for a total of 35 minutes, or until potatoes are golden brown and tender.
To make salad: After potatoes are done,remove pans from oven and immediately toss roasted potatoes and peppers with 2 TBS balsamic vinegar.
Cool and remove garlic from foil.
Squeeze cloves into a small bowl and mash with a fork with remaining 1/2 TBS olive oil and 1 TBS balsamic vinegar.
Toss together with potatoes and peppers.
Just before serving, add fresh basil.
Serve at room temperature.
Optional items you could add for a main dish meal: goat cheese, toasted pine nuts, grilled chicken, grilled tuna, etc.
Yummy Apple Mango Cobbler


Ingredients:
sliced apple, mango, sugar, water, butter, flour, milk, baking powder, cinnamon

Directions:
Preheat oven to 350°F.
Combine the apples, Mango slices, 1/2 cup sugar and water in a sauce pan and mix well. Bring to boil and let it simmer for 7-8 minute.
Put the butter in 8X8 square baking dish.Place it in the oven until it melts.
Mix flour, remaining 1/2 cup sugar,baking powder and milk. Mix well.
Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pour syrup on top as well. Sprinkle with ground cinnamon.
Bake for 35-40 minute until its light brown and clean toothpick comes out clean.
Peppery Sage Biscuits


Ingredients:
all-purpose flour, baking powder, sea salt, fresh sage, cayenne pepper, fresh ground black pepper, unsalted butter, milk, egg

Directions:
Preheat oven to 425°F.
Blend flour, baking powder, salt, sage, cayenne and black pepper in food processor or large bowl.
Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse cornmeal.
In a small bowl, whisk together milk and egg until blended. Add to flour mixture and process just until moist clumps begin to form. Do not overmix or you'll have "rubber" biscuits!
Transfer dough to a floured surface and knead until it holds together, about 6 turns.
Roll out or pat dough to 1/2" thickness. Using a floured 2" biscuit or cookie cutter, cut out biscuits. Reroll scraps and cut remaining biscuits.
Transfer biscuits to a large nonstick baking sheet.
Bake until golden brown, about 12 minutes.
Yams Lyonnaise With Bacon


Ingredients:
sweet potatoes, onions, bacon, butter, olive oil, brown sugar, salt

Directions:
In a large pan, add the butter and olive oil. Heat on medium or medium low heat.
Add onions to the pan.
Saute onions until mostly caramelized. Low heat is better since you want the onions to caramelize and not burn.
While the onions are caramelizing, poke holes in yams. Place on plate with a little water. Bake them in the microwave until a fork can be poked into them easily and they're firm but not hard, roughly 20 minutes. Let the yams cool enough that you can handle them. Slice them. They may break apart. That's okay!
When the onions are mostly caramelized, remove from pan and dice.
Add the uncooked bacon into the hot pan.
After the bacon is thoroughly cooked, add the onions, yams, and brown sugar. Heat through until the sugar is dissolved and everything is combined. Add salt to taste.
Enjoy!
Garlic Butter Smoked Shrimp
Category: seafood
By France C

One of the quickest meals you can make in your smoker is shrimp, done in just 30 minutes. These shrimp are lightly seasoned to let the smoke flavor shine, but add more seasoning if desired. Because of the short smoke time, feel free to use a stronger-flavored wood such as hickory or mesquite. Serve with cheesy grits, rice, atop a salad, or as an appetizer with a remoulade sauce.

Ingredients:
1 pound large shrimp, peeled and deveined
1 teaspoon Cajun seasoning
1 teaspoon olive oil
½ cup butter
1 clove garlic, minced
¼ teaspoon red pepper flakes
⅛ teaspoon black pepper
3  thin strips lemon peel
5 sprigs fresh thyme

Directions:
Place shrimp in a resealable plastic bag. Sprinkle with Cajun seasoning and drizzle with olive oil. Toss shrimp around in the bag to evenly distribute seasoning. Refrigerate for 1 to 2 hours. Preheat a smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's instructions. Place butter in a microwave-safe dish and cook on high until completely melted, 20 to 30 seconds. Stir in lemon peel, garlic, red pepper flakes, and black pepper. Arrange shrimp in even rows in a 8x10-inch aluminum pan. Place thyme sprigs between each row. Drizzle butter mixture over shrimp. Place in the preheated smoker and cook shrimp until firm and orange-pink in color, about 30 minutes. The internal temperature should be 120 degrees F (49 degrees C), about 30 minutes. Do not overcook as the shrimp will become rubbery. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 306.3
Fat: 25.2 g
Saturated fat: 15 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 18.9 g
Cholesterol: 233.6 mg
Sodium: 480.6 mg
Sweet Potato Cobbler


Ingredients:
sweet potatoes, salt water, white sugar, flour, cinnamon, ground nutmeg, ground cloves, unsalted butter, milk, sugar, pecans

Directions:
In a large saucepan cover sliced sweet potatoes with lightly salted water.
Bring to a boil, reducing to a simmer.
Cook for 7 minutes or until tender but still firm.
Drain reserving 2 cups of the cooking liquid.
In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves.
Keep stirring until the sugar is disolved.
Add butter and melt.
Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes.
Remove from heat.
Layer the sweet potato slices in a 8x10 inch glass dish.
Pour syrup over the potatoes.
Cut pastry lattice style and top cobbler.
Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.
Rice Pudding Smoothie


Ingredients:
cream cheese, pure vanilla extract, ground cinnamon, cooked white rice, nutmeg, cinnamon stick

Directions:
Using a blender, mix the milk, cream cheese, vanilla and cinnamon and blend until smooth.
Add the ice cubes and blend on high speed until slushy, about 15 seconds.
Add the rice and pulse for 5 seconds.
Sprinkle with nutmeg.
Garnish with the cinnamon stick.
Fifield's Blackberry Cobbler


Ingredients:
fresh blackberries, Grand Marnier, granulated sugar, all-purpose flour, all-purpose flour, unsalted butter, unsalted butter, light brown sugar, ground cinnamon, rolled oats, vanilla ice cream

Directions:
Preheat the oven to 350ºF.
In a large mixing bowl, combine the blackberries, Grand Marnier, granulated sugar, and 2 tablespoons of the flour. Toss to mix and let sit for 15 minutes.
Grease four 8-ounce ramekins with 1 teaspoon of the butter.
Divide the berry mixture equally among the ramekins.
In a small mixing bowl, cream the remaining stick of butter with the brown sugar until smooth.
Add the cinnamon, the remaining 1/2 cup flour, and the oats. Mix well.
Spread the oat mixture evenly over the berries.
Put the ramekins on a baking sheet and bake until lightly golden, about 30 minutes. Remove from the oven and let cool slightly.
Top each cobbler with a scoop of ice cream, if you wish, to serve.
Perfect Cinnamon Bun Icing


Ingredients:
cream cheese, butter, lemon juice

Directions:
**you can make your own powdered vanilla sugar by blending white powdered sugar in your blender.**
Add 1 whole vanilla bean to the powdered and store in a air proof container for at least 1 week.
This sugar is also great for baking, using in coffee or tea, and on cereal.
Blend first 2 ingredients together with an electric mixer.
Add sugar in slowly and continue to blend for at least 10 minutes.
This freezes well.
I scoop it into a ziploc bag before I freeze it.
Then just snip off the end and have an instant icing bag.
Amazing Pasta Salad


Ingredients:
tri-color spiral pasta, zucchini, broccoli floret, cherry tomatoes, yellow sweet pepper, orange sweet bell pepper, artichoke hearts, red onion, feta cheese

Directions:
Pasta:.
Cook rainbow pasta until aldente.
Veggies:.
Wash all of the veggies.
Break apart the broccoli floret until you're able to cut into small bite sized pieces.
Remove seeds from the sweet peppers and chop into bite sized pieces.
Drain the Articoke Hearts and chop any that are too large into smaller pieces.
Mince a small red onion.
Chop zucchinis into bite sized pieces.
Give the olives a rough chop.
Leave the cherry tomatoes whole, do not chop or cut in half unles you would prefer to have them cut up.
Once all of the veggies have been washed and chopped into bite sized pieces put in a large bowl and add the feta cheese if desired.
When pasta has cooled add to the veggies.  At this point you can add half of the bottle of dressing or set in the fridge and chill until ready to serve.  If you're not going to serve immediately it would be best to not add the dressing as the pasta will soak it up and end up dry -- then you'll need to add the rest of the dressing at the time of serving.
This is a nice change from the traditional mac salad or potatoe salad served during bbq's.
Maple Syrup


Ingredients:
sugar, dark brown sugar, hot water

Directions:
Combine sugar, brown sugar, Mapeline, and water., Mix until sugar is dissolved.