xiaoxl/recipe_data huggingface dataset:
Vegetable Frittata


Ingredients:
water, broccoli floret, carrot, green onion, Egg Beaters egg substitute, fresh basil, fresh parsley, Dijon mustard, pepper, cheddar cheese, swiss cheese, tomatoes

Directions:
In medium saucepan combine broccoli, carrot and onion  in water. .Bring to a boil. Cover an simmer 6-8 minutes until vegetables are tender-crisp. Drain well.
Meanwhile, in a small bowl, beat egg product,basil,parsley,mustard and pepper. thoroughly. Coat a large nonstick skillet with cooking spray. Preheat over medium heat. Spread cooked vegetables in the bottom of skillet. Sprinkle with 1/2 the cheese. Pour egg mixture over vegetables. As mixture sets run a spatula around edge of skillet lifting egg mixture so uncooked portion flows underneath
Continue cooking until almost set but still glossy.Remove from heat sprinkle with rest of cheese. Cover and let stand 3 minutes or until top is set.
Cut into wedges to serve. If desired serve with tomato slices.
Shrimp Wheels


Ingredients:
baby shrimp, mayonnaise, celery, bottled chili sauce

Directions:
Preheat oven to 375 F degrees., Combine the first 5 ingredients., Unroll and separate crescents into 4 rectangles., Spread 1/4 of the shrimp mix on each rectangle., Roll up jelly role fashion., Using a sharp knife, cut each roll into 10 slices., Place on a greased baking sheet and bake 10-12 minutes or until golden brown., Serve hot.
Grilled Lamb Burgers
Category: main-dish
By Jo

If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.

Ingredients:
1 ¼ pounds ground lamb
1  egg
1 teaspoon dried oregano
1 teaspoon dry sherry
1 teaspoon white wine vinegar
½ teaspoon crushed red pepper flakes
4 cloves garlic, minced
½ cup chopped green onions
1 tablespoon chopped fresh mint, or to taste
2 tablespoons chopped fresh cilantro
2 tablespoons dry bread crumbs
⅛ teaspoon salt
¼ teaspoon ground black pepper
5 roll (blank)s hamburger buns

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 5 burgers

Calories: 376.3
Fat: 18.5 g
Saturated fat: 7.2 g
Carbohydrates: 25.4 g
Sugars: 3.2 g
Dietary fiber: 1.6 g
Protein: 25.5 g
Cholesterol: 113.1 mg
Sodium: 369.8 mg
Black Walnut Cake
Category: desserts
By Patricia Canerdy

I got this recipe from an old Army mess hall sergeant who later became a chef down in Savannah, GA. This is a wonderful, different nut cake. It is equally good served warm or cold. This cake can be wrapped and frozen 3 to 5 months. Thaw, and if desired, reheat to serve.

Ingredients:
1 cup butter, softened
½ cup shortening
3 cups sugar
5  eggs
3 cups all-purpose flour
½ teaspoon baking powder
1 teaspoon ground cinnamon
1 cup milk
½ teaspoon vanilla extract
½ cup chopped black walnuts

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan. Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 12 servings

Calories: 591.6
Fat: 29.7 g
Saturated fat: 13 g
Carbohydrates: 75.7 g
Sugars: 51.2 g
Dietary fiber: 1.3 g
Protein: 7.9 g
Cholesterol: 119.8 mg
Sodium: 162.2 mg
Dairy Free Rusks


Ingredients:
boiling water, brown sugar, eggs, baking powder, salt, cream of tartar, sunflower seeds, muesli

Directions:
Preheat oven to 180ºC.
Grease 1 large rectangle baking pan.
Mix boiling water, margarine and sugar.
Allow to cool - should be lukewarm.
Add beaten eggs and mix well.
Mix flour, baking powder, salt and creme of tartar and add to egg mixture.
Add bran, sunflower seeds and muesli and mix to form a soft dough.
Pour into baking pan and bake for 1 hour.
Cool and then cut into rectangles.
Set oven temperature to 100ºC.
Space the rusks evenly in the baking pan in the same direction.
Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour.
Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour.
Repeat the last step twice until the rusks have been dried out from all sides.
Rusks can last for weeks if stored in biscuit jars or tins.
Chocolate Banana Pops


Ingredients:
bananas, dark chocolate

Directions:
Peel the bananas and chop them in half, then place on a lolly stick and leave them in the freezer for at least 1 hour.
Melt the chocolate over a pan of boiling water (which should only take a minute] then coat on each of the banana pops.
Roll on the toppings of your choice.
Peanut Sesame Noodles


Ingredients:
coarse salt, broccoli, red bell peppers, onion, creamy peanut butter, dark brown sugar, rice vinegar, soy sauce, garlic cloves, red pepper flakes

Directions:
In a large pot of boiling salted water, cook spaghetti 3 minutes less than al dente. Add broccoli, bell peppers, and onion. Cook until pasta is al dente and vegetables are tender, 3 minutes more. Reserve 1/2 cup pasta water; drain pasta and vegetables.
Meanwhile, in a large bowl, whisk together peanut butter, sugar, vinegar, soy sauce, oil, garlic, and red-pepper flakes. Add hot pasta and vegetables; toss to coat, thinning sauce with a little pasta water, if necessary. Serve at room temperature or chilled.
Swedish Kringles
Category: bread
By Jodie Hay

This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Ingredients:
1 cup all-purpose flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup all-purpose flour
3  eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width.  Place on a rectangular cookie sheet. In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract.  Spread filling over dough. Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools. Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 427.2
Fat: 27.4 g
Saturated fat: 16.5 g
Carbohydrates: 39.7 g
Sugars: 15.6 g
Dietary fiber: 0.8 g
Protein: 5.9 g
Cholesterol: 137.1 mg
Sodium: 202.4 mg
Green Beans With Sunflower Seeds


Ingredients:
fresh green beans, frozen green beans, onion, garlic cloves, salt, fresh ground black pepper, red pepper flakes, sunflower seeds, fresh oregano, dried oregano

Directions:
Snap ends off beans; cut in half if beans are large. Bring 1 cup water to a boil in a saucepan. Add the beans, onion, garlic, salt, if using, and pepper.
Bring back to a boil and then reduce the heat to a simmer and cook about 8 minutes, until the beans are crisp-tender; drain.
Sprinkle the sunflower seeds and oregano over the beans. Toss lightly to mix.
Marinated Chicken


Ingredients:
chicken thighs, red onion, garlic, powdered ginger, soy sauce, fresh ground black pepper

Directions:
Combine chicken, onion, garlic, ginger, soy sauce and pepper in a re-sealable plastic bag.
Marinate for at least one hour, up to over night in the refrigerator.
Pre-heat grill to medium-high, spray grates with non-stick cooking spray.
Grill the chicken skin side down for about 5 minutes, flip chicken, brush on remaining marinade and cook for another 5 minutes.
Flip and cook 5 minutes per side until cook through.
Let chicken rest 5 minutes before serving.
Applesauce Puffs
Category: bread
By Darice Baird

Yummy mini applesauce muffin "puffs" topped with cinnamon sugar.

Ingredients:
2 cups baking mix (such as Bisquick®)
½ cup applesauce
½ cup white sugar, divided
¼ cup milk
1 large egg
2 tablespoons vegetable oil
1 ¼ teaspoons ground cinnamon, divided
2 tablespoons unsalted butter, melted

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 30 mini muffin cups. Mix baking mix, applesauce, 1/4 cup sugar, milk, egg, oil, and 1 teaspoon cinnamon together in a bowl until just blended. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until golden, 12 to 15 minutes. While puffs are baking, place melted butter in a shallow bowl, and combine remaining sugar and cinnamon in a second shallow bowl. Dip warm puffs in melted butter, then in the cinnamon-sugar mixture.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 30 puffs

Calories: 65.7
Fat: 3.1 g
Saturated fat: 1 g
Carbohydrates: 8.9 g
Sugars: 4 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 8.4 mg
Sodium: 104.1 mg
Seafood Enchiladas
Category: world-cuisine
By Cathy

These crab and shrimp stuffed enchiladas taste like the ones served at a popular Mexican restaurant in my area. My husband just loves them. After sprinkling the cheese over the enchiladas before baking, you can also garnish with tomatoes, cilantro, olive slices, or whatever other garnish you enjoy.

Ingredients:
1  onion, chopped
1 tablespoon butter
½ pound fresh crabmeat
¼ pound shrimp - peeled, deveined and coarsely chopped
8 ounces Colby cheese
6 (10 inch) flour tortillas
1 cup half-and-half cream
½ cup sour cream
¼ cup butter, melted
1 ½ teaspoons dried parsley
½ teaspoon garlic salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute onions in 1 tablespoon butter until transparent. Remove the skillet from heat and stir in crabmeat and shrimp. Shred the cheese and mix half of it into the seafood. Place a large spoonful of the mixture into each tortilla. Roll the tortillas up around the mixture and arrange the rolled tortillas in a 9x13 inch baking dish. In a saucepan over medium-low heat, combine half-and-half, sour cream, 1/4 cup butter, parsley and garlic salt. Stir until the mixture is lukewarm and blended. Pour sauce over the enchiladas, and sprinkle with remaining cheese. Bake in preheated oven for 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 606.8
Fat: 36.5 g
Saturated fat: 20.6 g
Carbohydrates: 42.6 g
Sugars: 2.5 g
Dietary fiber: 2.6 g
Protein: 26.8 g
Cholesterol: 135.8 mg
Sodium: 1078 mg
Chocolate Meringue Recipe


Ingredients:
cocoa powder, sugar, salt

Directions:
Preheat oven to 300 degrees F.
Sift the cocoa powder through the finest strainer you have, to eliminate any lumps.  Thoroughly combine it with 1/4 cup of the sugar. Set aside.
Pour the egg whites into a clean, dry bowl.  Begin by whipping them with a mixer set on medium speed.
Add the salt and allow the egg whites to whip until they are whip, opaque and begin to hold a soft peak, 2 or 3 minutes.  Increase the speed to high and pour in the remaining sugar (1 cup] in a very slow stream.  This should take about 2 minutes.
The egg whites should retain a dull appearance. If they become shiny, you are adding the sugar too quickly, it is melting fast and the meringue is losing air.  By the time you have added the sugar (1 cup], the egg whites should be very stiff, but not dry and separated.
With a rubber spatula, fold in the sugar and cocoa mixture, scattering it over the egg whites in three or four additions.  Fold quickly but gently to retain as much air as possible.
Proceed immediately to the piping or shaping of the meringue before it has a chance to lose air from standing.
Bake for 30 minutes.  The meringue needs to set quickly before the fat in the cocoa breaks down the meringue, making it fall.  Rotate the pan so it bakes evenly.
Muffin Frittatas


Ingredients:
eggs, sea salt, black pepper, carrots, zucchini, scallions, fresh chives, garlic clove, fresh parsley, hard cheese

Directions:
Preheat the oven to fan 190ºC / 375°F. Grease a muffin tray well with a little butter/ghee or use paper cases or parchment paper.
Beat the eggs in a large bowl. Add the salt and pepper, all the grated and chopped vegetables or peas, finely chopped onion or leek, garlic, and any spices or herbs.You are looking for a ratio of around 50 percent egg to 50 percent raw veg.
Pour the mixture into the prepared muffin tray.
Bake for 12 minutes,then crumble the cheese on top and turn on the broiler. Broil for about a minute until the tops are golden brown. Alternatively, you could stir the cheese into the egg mix, not bother with the broiler, and just cook in the oven for 14 minutes.
To check if they are done, give the muffin tray a wobble – the frittatas should be just set in the middle. You can always put them back in the oven for another 1–2 minutes if you think they need cooking any longer.
Remove the frittatas from the tray and leave to cool on a wire rack. Wrap them up in baking or greaseproof paper or pop them in your lunch box for a great snack on the go.
Cilantro Shrimp Tacos
Category: world-cuisine
By ChefChelios

These cilantro shrimp tacos are sort of a work in progress; I've only made it twice, so I haven't had much time to try different methods. I made it one day when trying to think of something to make for dinner, and I thought it turned out really well. I think it can be easily adjusted to suit different tastes. Serve with lime wedges.

Ingredients:
2 ½ tablespoons olive oil, divided
1 clove garlic, finely chopped, or more to taste
1 (16 ounce) package frozen uncooked small shrimp - thawed, peeled. and deveined
1 small bunch cilantro, chopped, divided
¼ teaspoon seasoned salt
¼ teaspoon chili powder
¼ teaspoon ground cumin
salt and ground black pepper to taste
4 (6 inch) corn tortillas, or more to taste

Directions:
Heat 2 tablespoons olive oil in a skillet over medium heat. Add garlic; cook until golden, about 2 minutes. Add shrimp, about 1/3 of the cilantro, seasoned salt, chili powder, cumin, salt, and pepper. Mix well and cook until mixture is heated through and shrimp is opaque, 5 to 7 minutes. Heat remaining olive oil in a separate skillet over medium heat. Add 1 corn tortilla at a time and cook until warm and slightly crispy, about 90 seconds each. Spoon shrimp mixture onto tortillas and serve with remaining cilantro.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 small tacos

Calories: 223
Fat: 10.2 g
Saturated fat: 1.5 g
Carbohydrates: 12.3 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 20.2 g
Cholesterol: 172.6 mg
Sodium: 311.7 mg
Cheesy Bacon Scalloped Potatoes


Ingredients:
baking potatoes, butter, sweet onion, garlic, butter, flour, milk, colby cheese, bacon, parmesan cheese, butter

Directions:
Peel and slice potatoes and set aside in a bowl of cold water.
Saute onion with 1 tablespoons butter until golden.  Add garlic and continue to saute until garlic is lightly colored.  Remove from heat and set aside.
In small sauce pan melt 2 tablespoons butter add 3 tablespoons flour.  Stir constantly until mixture begins to bubble.  Slowly add milk and stir constantly bringing sauce to a boil.  Reduce heat and simmer for 2-4 minutes until sauce is thickened.
Drain potatoes.  Spray or grease 2 qt casserole dish and add potatoes, sauteed onions/garlic, and pour sauce over potatoes.  Salt and pepper to taste (you can tell by tasting the sauce].  Mix well.  Sprinkle bacon pieces and cheese crumbles then lightly hand mix throughout dish.
Optional:  you can sprinkle parmesan cheese on top and/or 1/4 cup bread crumbs mixed with 2 tbsp melted butter for a crispier topping.
Bake at 400°F for 1 - 1 1/2 hours uncovered or until top is golden brown and potatoes are tender.  Cover with foil for the first 45 - 60 minutes of the cooking time if you add the bread crumb mixture or else it will burn with this high temp/long cook time.
Almond Butter Cookies


Ingredients:
butter, sugar, all-purpose flour, baking powder, salt, shortening

Directions:
Heat oven to 400°F Combine butter, sugar and almond extract in large bowl. Beat at medium speed, until creamy. Reduce speed to low and add all remaining cookie ingredients. Beat until well mixed.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten balls to 1/4 inch thick with bottom of buttered glass dipped in sugar. Bake for 6 to 8 minutes or until edges are lightly browned. Cool completely.
Melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2-4 minutes]. Drizzle or pipe chocolate on cookies making a Christmas tree design, if desired.
TIP: Bake a variety of cookies using the same dough by rolling balls in decorator sugars or pressing halved red or green candied cherries onto cookies or rolling balls in finely chopped nuts before baking.
Soft Chocolate Pudding Cookies
Category: desserts
By Jess

Cookies with pudding mix and chocolate chips. This recipe bakes up to be soft and delicious.

Ingredients:
¾ cup shortening (such as Crisco®)
¾ cup brown sugar
½ cup white sugar
2 tablespoons milk
1 tablespoon vanilla extract
2  eggs
1 ¾ cups all-purpose flour
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon salt
¾ teaspoon baking soda
1 ½ cups chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy. Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips. Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart. Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 3 dozen cookies

Calories: 138.5
Fat: 6.8 g
Saturated fat: 2.4 g
Carbohydrates: 19.1 g
Sugars: 13.2 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 10.4 mg
Sodium: 140.6 mg
Mediterranean Vegie Fritters


Ingredients:
chutney, parsley, kumara, zucchini, plain flour, egg

Directions:
Mix all ingredients but oil in a bowl., Heat oil in large non stick fry pan., Spoon tablespoons of mixture into pan., Cook 2 -3 minutes each side till cooked and golden., Drain on paper towel., Serve with extra chutney.
Dutch 75


Ingredients:
fresh lemon juice, Heineken lager beer, lemon twist

Directions:
Shake the gin, lemon juice, and simple syrup with ice and strain into a champagne flute.
Top off with the beer, give a gentle stir, and garnish with a lemon twist.
Classic Créme Brûlée


Ingredients:
sugar, heavy cream, salt, vanilla bean

Directions:
Preheat oven to 325 F.
Separate egg yolks and place them into a bowl. Place a saucepan on the stove and add 2 cups of heavy cream on low/mid heat.
divide your sugar in half (2 small bowls, each with 1.5 ounces of sugar. If you have a scale, weigh it] Pour one bowl of sugar into the heavy cream and the other into the egg yolks. Mix each with with separate whisks. (Egg yolks should be mixed well, but not overbeaten].
Add a pinch of salt to the heavy cream mixture on heat and then split your vanilla bean and scrape into the heavy cream. Drop the bean into the cream to ensure that nothing is wasted (It will be strained out later].
Stir the heavy cream mixture on heat until it is moderately hot. (When it is uncomfortable to touch].
As soon as cream reaches that point, remove from head, pour into the egg yolk and sugar mixture, and blend well.
As soon as these two are mixed, strain your mixture with a fine wire strainer into a pitcher, this will remove all of the large pieces of the vanilla bean that are not wanted.
Fill a pan that is at least 3 inches deep about half way with water and place the ramekins into the water (water should NOT get into the ramekins.].
Pour your mixture from the pitcher into the ramekins as evenly as possible until you run out.
Carefully place pan onto the middle rack of the oven and bake for 30+ minutes (Time sometimes varies, Around the 30 minute mark, check them by softly disturbing the pan so that it gently shakes. Should shake with similar consistency to jello].
Remove from the oven and CAREFULLY place directly into the fridge for approximately 3 hours (DO NOT REMOVE THE WATER FROM THE PAN].
Remove the pan from the fridge after 3+ hours and spread a fairly thin layer of sugar over the top of each ramekin.
Fire up your torch and carefully burn the sugar on the top of each ramekin. (I always try to avoid the sugar from smoking and turning black, which tastes bitter. I usually will do half of one, stop and work on another, and then finish the first one.].
As soon as all of the sugar has been "melted" on all of the ramekins, place pan back into the fridge and give them about 30-45 minutes to cool and solidify (It doesn't take that long for the solidification of the sugar, but usually after doing this, the custard is slightly warm, so I always like to have them cooled off].
Serve and enjoy!
Sesame-Soy Dressing


Ingredients:
reduced sodium soy sauce, black tea, rice vinegar, cider vinegar, canola oil

Directions:
"Whisk all ingredients in a small bowl."
Easy Shrimp Pasta Salad


Ingredients:
rotini pasta, shrimp, green onions, roma tomatoes, salt

Directions:
Cook the pasta until it is Al Dente (follow directions on the box], drain and place in a mixing bowl.
Add the shrimp, diced tomatoes, and green onions to the pasta while it is still hot. Pour in a little bit of the Italian dressing, sprinkle in some salt, and mix gently to combine the ingredients.
Repeat another layer of Italian dressing and salt as desired, and mix the ingredients gently.
Chill in the refrigerator for 5 minutes before serving.