xiaoxl/recipe_data huggingface dataset:
Fried Squash Blossoms


Ingredients:
Fontina cheese, sour cream, marjoram, eggs, water, flour, cornstarch, cumin seed, kosher salt, chili powder, cinnamon

Directions:
In a bowl of an electric mixer blend together cheese, sour cream and marjoram. Put mixture into a pastry bag and chill for a few minutes.
Stuff the squash blossoms with the cheese mixture.
Mix together eggs and water in a pie pan and set aside.
In a seperate pie pan sift together flour, cornstarch, cumin, coriander, salt, chile powder and cinnamon.
Dip each squash blossom int the egg wash and then in the flour mixture.
Heat up oil to 340-degrees in fryer or large skillet suitable for deep frying.
Deep fry squash blossoms until light brown (2 minutes], drain on paper towels.
Arrange blossoms on a platter and serve with your favorite salsa.
Algerian  Beef


Ingredients:
lean ground beef, onions, green bell pepper, garlic cloves, kidney beans, hominy, salt, dried basil, ground black pepper, sugar, dried oregano, red pepper flakes, water

Directions:
In a large skillet over medium heat, sauté ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
*NOTE:Without adding the water, meat mixture can be used as an empanada filling.
Yeast Free Sugar Free Oil Free Pumpkin Whole Wheat Bread


Ingredients:
whole wheat flour, baking powder, water, pumpkin

Directions:
Mix dry ingredients.
Do not sift the flour!
Mix liquids and add to dry. Stir until there is no more dry flour.
Depending on the humidity of the air where you live you may need a little bit more or less liquid.
The dough should be moist but not sticky. It may take a few minutes for the flour to fully absorb the liquid, so don't rush to add liquid or flour to it.
Score lightly the surface in a diamond or X shape to prevent splitting of the crust.
It is important not to overwork the dough.
Shape into a ball or an oval, with oiled hands.
Place in clean Bread Pan.
Bake for 40 minutes at 400°F.
Gluten Free & Vegan Garlic Breadsticks


Ingredients:
dry active yeast, sugar, warm water, flax seeds, Artisan Gluten-Free Flour Blend, garlic powder, guar gum, olive oil, kosher salt, warm water, olive oil, minced  fresh garlic cloves, dried oregano, dried basil, dried parsley, ground pepper

Directions:
Dough:
Combine the yeast, sugar and warm water in a small bowl and let stand 10 minutes.
In a large bowl (or the bowl of a stand mixer] whisk together the flaxseed, flour, garlic powder and guar gum.
Add the foamy yeast mixture to the bowl and mix for 3 minutes with a sturdy spoon (or using the paddle if using a stand mixer].
Add the oil and salt from Column C to the bowl and mix until the dough comes together into a soft ball and feels somewhat elastic. (If the dough feels too dry, add the warm water in small amounts until the dough feels right.].
Set the dough aside in a warm place and let it rise for 1 hour.
Deflate dough and knead briefly in the bowl. Let rest 5 minutes.
Breadsticks:
Heat the oven to 375F.
Combine the oil, garlic and herbs in a small bowl.
Divide the dough into 18 balls and shape into breadsticks (I found it easiest to treat the dough like playdough and squeeze tubes with my hands].
Place shaped sticks on a parchment lined sheet and brush with the garlic oil. Let rise 30 minutes.
Bake the breadsticks for 20 minutes. Cool at least 15 minutes before enjoying!
Pancakes


Ingredients:
plain flour, sugar, margarine

Directions:
Mix all the dry ingredients., Add 6 dl of the milk while whisking., Add the rest of the milk and the melted margarine while still whisking., Fry the pancakes.
Portuguese Style Beans


Ingredients:
dried kidney beans, onion, garlic cloves, ground beef, tomato sauce, ground cloves, chili powder, fresh parsley

Directions:
Soak beans overnight, then cook until tender, about 2 hours, or according to package directions. Drain.
Meanwhile, in a large skillet heat oil over medium heat and sauté onions and garlic until softened, about 5 minutes.  Add the ground beef and cook until no longer pink; be sure to break up the meat into small pieces.  Add tomato sauce, cloves, chili powder, salt and pepper, parsley, and the red pepper (leave whole].
Add beans and cook another 25 minutes, covered.
Rice With Pine Nuts


Ingredients:
butter, onion, rice, pine nuts, lemon, dill, mint, salt, pepper

Directions:
Melt butter in a saucepan., Add onion and sauté until translucent., Add cooked rice, pine nuts, lemon juice, dill, mint, salt, and pepper., Heat thoroughly.
Delicious Drop Sugar Cookies


Ingredients:
butter, granulated sugar, powdered sugar, salt, vanilla, egg, flour, baking soda, cream of tartar

Directions:
Heat oven to 350 degrees.
Combine dry ingredients and set aside.
cream butter, oil, and both sugars together. Add the egg and vanilla.
Gradually add the dry ingredients.
Form dough into small balls and smash with the bottom of a sugared glass, or use a fork and dip it in sugar than press onto cookie (as you would with peanut butter cookies.].
Add sprinkles (optional].
Bake for 10-15 minutes at 350 degrees.
Vegan Borscht
Category: soups-stews-and-chili
By vivid930

A vegan version of a traditional Russian/Ukranian soup.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
1  onion, chopped
3 tablespoons olive oil
2 stalks celery, chopped  (Optional)
2  carrots, finely chopped
1  green bell pepper, chopped
3  beets, including greens, diced
1 (16 ounce) can whole peeled tomatoes
½ cup canned peeled and diced tomatoes
2  potatoes, quartered
1 cup shredded Swiss chard
2 cups vegetable broth
4 cups water
2 tablespoons dried dill weed
salt and freshly ground black pepper to taste
1 (16 ounce) package silken tofu

Directions:
Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour. Strain half the beets from the broth and place in a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

Prep time: 45 mins
Cook time: 2 hrs 20 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 198
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 22 g
Sugars: 7.1 g
Dietary fiber: 4.4 g
Protein: 7.8 g
Sodium: 284.6 mg
Beecher's Kale and Brown Rice Gratin With Smoked Cheese


Ingredients:
chicken broth, brown rice, extra virgin olive oil, sweet onion, garlic cloves, kale, kale, salt, pepper, butter, flour, milk, Fontina cheese, smoked gouda cheese

Directions:
Bring chicken broth to a boil in a small saucepan then add rice.
Cover then turn heat down to medium-low and cook until rice is tender, 35-40 minutes.
Remove from heat then set aside with the lid on for 10 minutes.
Meanwhile heat olive oil in a large, non-,stick skillet over medium heat then add onions and a dash of salt.
Stir to coat then cook, stirring occasionally, until onions are golden brown and very tender, 25-30 minutes.
Add garlic and kale, season with salt and pepper, and then cook until kale is tender, 3-4 minutes.
Scoop mixture into a large bowl then set aside.
In the same skillet melt butter then sprinkle in flour and whisk to incorporate.
Cook for 30 seconds then slowly pour in milk while whisking constantly to avoid lumps.
Season with salt and pepper then turn heat up slightly to bring to a bubble and then turn heat back down to medium and cook until thickened and bubbly, stirring often, 5-6 minutes.
Remove from heat then gradually stir in 1/2 cup of each cheese until melted and smooth.
Preheat oven to 375 degrees then spray a 9×12" or 8×8" baking dish very well with nonstick spray.
Add cooked rice and cheese sauce to kale mixture in the bowl then mix to combine. Pour mixture into prepared baking dish then sprinkle with remaining cheese.
Bake for 25-30 minutes or until dark golden brown on top.
Let sit for 10-15 minutes (or longer!] before serving.
Healthy Low-Calorie Chocolate Biscotti


Ingredients:
chocolate chips, baking powder, salt, whole wheat flour, all-purpose flour, sugar, eggs, vanilla extract

Directions:
Preheat oven to 400.
In a small bowl, beat the eggs and vanilla together, Set aside.
Combine flour, sugar, baking powder, cocoa and salt in a large bowl.
Gradually add the egg mixture and beat until dough forms.
Fold in chocolate chips.
On a lightly floured surface, roll dough into a log, Place log on greased cooking sheet.
bake for 20 mins, or until firm to touch.
Let cool on wire rack for 10 minutes.
cut log into 1/2 inch thick pieces, Assemble on baking sheet.
Bake for 10-15 mins then flip each piece and bake for 10-15 mins more, remove from oven and enjoy.
The Most Special Whipped Cream Frosting


Ingredients:
mascarpone cheese, heavy cream, granulated sugar, vanilla extract

Directions:
Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.
Use as a topping on your favorite dessert.
Sweet and Sour Chicken Recipe


Ingredients:
boneless chicken breasts, cornstarch, water, light brown sugar, green pepper

Directions:
In a large non-stick skillet, heat oil over medium high heat.
Season chicken strips and add to pan.
Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute.
Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
Simmer until sauce begins to reduce.
Stir in cornstarch mixture and bring liquid to a simmer.
Stir in chicken strips and cook for 5 minutes.
Serve over rice.
Meat Balls With Creole Sauce


Ingredients:
lean ground beef, butter, margarine, onion, garlic powder, cumin powder, eggs, salt, habanero sauce, butter, onion, tomatoes, cumin powder, curry powder, distilled vinegar, tomato paste, soy sauce, water

Directions:
For the Meat Ball: Fry the chopped onions and the chopped green pepper in 2 TBS butter until tender. When done, let them cool for a moment then add them to the ground beef. Add also to the beef: garlic powder, salt, cumin, complete seasoning, maggi, italian seasoning then mix well. Press and drain the slices of bread (use the palm of hand] and break into pieces then add to meat together with eggs. Mix well. Shape into balls a little bit bigger that a golf ball, and fry in butter and vegetable oil.
For the sauce: Fry the onions, pepper and tomato for about 3 minutes. Then add bouillon, cumin powder, complete seasoning and curry powder mix and let simmer on medium for another minute. Add the vinager, tomato paste, soy sauce and the water and let simmer until the sauce begins to thicken then add the meatballs and toss.
Serve with white rice and fried plantains. Enjoy  -- .
INCREDIBLE Raspberry Cheesecake Cookies
Category: desserts
By Melissa Goff

I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!

Ingredients:
1 (8 ounce) package cream cheese, softened
1  egg
1 (17.5 ounce) pouch sugar cookie mix
⅔ cup raspberry baking chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten. Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 1/2 dozen

Calories: 212.9
Fat: 9.9 g
Saturated fat: 4.8 g
Carbohydrates: 27.9 g
Sugars: 12.8 g
Protein: 2.9 g
Cholesterol: 24 mg
Sodium: 104.7 mg
Orzo Salad With Marinated Mushrooms and Edamame


Ingredients:
white wine vinegar, brown sugar, fresh thyme leave, olive oil, dry sherry, salt, dry mustard, fresh ground black pepper, garlic cloves, bay leaf, mushrooms, edamame, red bell pepper, orzo pasta

Directions:
Combine the first 10 ingredients in a large saucepan; bring to a boil.
Reduce heat; simmer 10 minutes. Stir in mushrooms, edamame, and bell pepper; cook 1 minute.
Place mushroom mixture in a large bowl; cool to room temperature. Discard bay leaf.
Add pasta, and toss to combine. Cover and refrigerate overnight.
Tablespoon Tortilla Treats


Ingredients:
sugar, cocoa powder, ground cinnamon, wheat germ, flour tortillas

Directions:
Wheat germ must be kept refrigerated. If you choose to use the wheat germ (which is what makes this sack somewhat nutritious and the whole point of this exercise], either toss out any left over sprinkle mix or store it in the fridge and use it right away.
Dump all the ingredients into one of those take and toss sippy cups that has a large opening for the liquid to come out. Cover the hole with your finger and gently shake until everything is mixed.
Place a flour tortilla on a plate or cutting board.
Sprinkle with the mix.
Use a pizza cutter to cut the tortilla into strips.
Place on a toaster oven tray and toast on medium.
Crispy Oven-Baked Bacon
Category: breakfast-and-brunch
By Holly Thompson Howell

Crispy bacon in the oven... Yum!

Ingredients:
10 slices bacon

Directions:
Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven. Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 10 slices

Calories: 99.5
Fat: 7.7 g
Saturated fat: 2.5 g
Carbohydrates: 0.3 g
Protein: 6.8 g
Cholesterol: 20.2 mg
Sodium: 425 mg
Salsa Poblana


Ingredients:
tomatoes, canned tomatoes, serrano chili, garlic cloves, red onion, olive oil, white pepper, tomato juice, salt, lime, juice of, vinegar

Directions:
Boil 1 ripe tomato and poblano pepper together. Remove tomato once it is cooked, leaving poblano pepper in 10 more minutes or until cooked. Do not discard water. Peel both the tomato and the poblano pepper.
Roast garlic cloves, 1 serrano chile and the other 2 poblano peppers in pan for about 6 minutes until darkly roasted and splotchy black on one side.  With pair of tongs, flip over garlic cloves and chile and roast the other side. Remove them as soon as they are done. Place the chiles in a plastic bag to steam so that they are easier to peel. When chiles are cool enough to handle (15 min] , peel off the skin (bits of charred skin are fine]. Dice the chiles.
Saute diced onions with 1 tablespoon olive oil until they are brownish and caramelized. Let all ingredients cool. When cool, refrigerate all items for 10 minutes.
Blend 2 garlic cloves with 4 ounces of the water that was used to cook the tomato and poblano peppers. I use my immersion blender for this step.
Mash cooked tomato and  peeled tomatoes in medium-size bowl. Add tomato juice, cooked red onions, diced peppers and vinegar. Add salt and white pepper, freshly squeezed juice from the lime and the blended garlic.
Rogan Josh Stew


Ingredients:
ginger, garlic, beef broth, lamb, beef stew meat, black cardamom pods, bay leaves, whole cloves, peppercorns, cinnamon stick, onions, black cumin, red paprika, cayenne pepper, salt, plain yogurt, garam masala, black pepper

Directions:
Put the ginger, garlic, and 4 tablespoons water in blender;Blend well until you have a smooth paste.
Heat the oil in a wok to medium high heat; Brown the meat cubes in several batches and set to one side.
Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil; Stir once and wait until the cloves swell and the bay leaves begin to take on color.
Now put in the onions; Stir and fry for about 5 minutes or until the onions turn a medium brown color.
Put in the ginger garlic paste and stir for 30 seconds. Add the ground coriander, cumin, paprika and cayenne and fry for 30 seconds until the "raw" smell of the spices disappears; add a splash of hot water if the mixture starts to stick, this will prevent thhe spices from burning.
Add the fried meat cubes and juices and stir for 30 seconds.
Now put in 1/6 of the yoghurt; Stir and fry for 30 seconds or until the yoghurt is well blended.
Add the remaining yoghurt, a tablespoon at a time, in the same way.
Stir and fry for another 3-4 minutes.
Now add the rest of the broth (a little more for beef than lamb].
Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot.
Cover, turn heat to low and simmer for about an hour if lamb and two if beef.
Every 10 minutes or so, give the meat a good stir.
When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid.
You should end up with a tender meat in a thick, reddish brown sauce.
All the fat that collects in the pot may be spooned off the top.
Sprinkle the garam masala and black pepper over the meat before you serve and mix them in.
Hawaiian Sweet Potatoes


Ingredients:
sweet potatoes, red onion, pineapple tidbits

Directions:
Peel and cut sweet potatoes into bite-size pieces., Slice red onion into small chunks., Drain 3/4 of juice from pineapple., Mix ingredients and put into a 9x13" pan., Bake at 350 for 1 hour.
Banberry Jam


Ingredients:
strawberries, bananas, bottled lemon juice, sugar, unsalted butter

Directions:
In an 8-quart pan, combine the strawberries, bananas, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch.
Return the mixture to a full rolling boil, stirring constantly.
Boil, stirring constantly for 1 minute.
Remove the pan from the heat.
Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit.
Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
Wipe the jar rims and threads with a clean, damp cloth.
Cover with hot lids and apply screw rings.
Process half pint jars in 200°F (93°C] water bath for 10 minutes, pint jars for 15 minutes.
Sambusaks (Cheese-Filled Pastries)


Ingredients:
butter, salt, flour, egg, feta cheese, parmigiano-reggiano cheese, eggs, baking powder, fresh ground black pepper

Directions:
For the Pastry.
Combine butter, oil, and salt in a bowl.
Add 1/2 cup hot water and stir.
Gradually add 2 cups flour.
Turn dough onto a floured surface and work in remaining flour.
Knead until dough holds together; it will be soft.
Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
For the Filling.
Place feta, parmigiano-reggiano, eggs, baking powder, and pepper in a food processor and pulse until light and creamy.
For the Turnovers.
Preheat oven to 375°.
Divide dough into 20 balls.
On a floured surface, roll each ball into a round about 4'' in diameter.
Place a heaping tablespoons of filling in center of each round.
Brush edges with water, fold to enclose filling, then press edges with a fork to seal(Assembled sambusaks may be frozen.]
Place sambusaks on 2 lightly greased cookie sheets, then brush with egg wash.
Bake until golden, 30–35 minutes.
Un-Fried French Fries


Ingredients:
baking potatoes, dry parmesan cheese

Directions:
HEAT oven to 425°F.
WASH potatoes; pat dry with paper towels. Cut into 1/4-inch-thick sticks; place in large bowl. Add remaining ingredients; toss to coat.
SPREAD potatoes into single layer on large baking sheet sprayed with cooking spray. Spray potatoes with additional cooking spray.
BAKE 22 to 24 minute or until potatoes are crisp and golden brown, turning after 12 minute.
White Gelatin Salad With Fruit Topping


Ingredients:
unflavored gelatin, granulated sugar, boiling water, sour cream, Cool Whip

Directions:
Dissolve gelatin in 1 cup cold water.  Set aside.
Mix sugar into boiling water, stirring until dissolved.
Add gelatin mixture to sugar water.
Add sour cream and mix until lumps have disappeared.
Fold in Cool Whip.
Pour into mold or dish.  (May lightly grease mold with mayo.  This will not affect the flavor at the end.].
Chill overnight.
Serve with pie filling as topping or in center of round mold.
Vegan Chocolate Sorbet


Ingredients:
"water"

Directions:
In a medium saucepan, heat water and agave, stirring until agave is dissolved.
Remove from heat, mix in chocolate chips, stir until chocolate chips are completely melted.
Blend mixture in a Vita-Mix (or other high speed blender].
Cool mixture in freezer for 1 hour.
Add to your ice cream maker, following directions per your machine.
Serve.
Pine Cone Cheese Ball
Category: appetizers-and-snacks
By Chef John

Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you're talking about a real showstopper.

Ingredients:
2 (8 ounce) packages cream cheese, softened
4 ounces goat cheese, softened
3 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh thyme
½ clove garlic, minced, or more to taste
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 cup whole almonds, or as needed
3  large fresh rosemary sprigs

Directions:
Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed. Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone. Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.

Prep time: 30 mins
Total time: 30 mins
Yields: 1 cheese ball

Calories: 175.9
Fat: 16.4 g
Saturated fat: 8 g
Carbohydrates: 2.9 g
Sugars: 0.7 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 36.4 mg
Sodium: 129.7 mg
Favorite Bran Muffins


Ingredients:
eggs, sugar, molasses, buttermilk, butter, shortening, flour, salt, baking soda, prunes, fig

Directions:
Preheat oven to 400F and grease muffin pans (or use cupcake papers].
Beat eggs; add sugar, molasses, sour milk and shortening or butter.
Sift the flour with salt and soda; add bran and fruit followed by the liquid mixture gradually.
Fill well greased muffin pans 2/3 full and bake for 25 minutes.
Barley & Bow Tie Pilaf


Ingredients:
butter, margarine, pearl barley, chicken broth, vegetable broth, green onions, farfalle pasta, salt, pepper

Directions:
Preheat oven to 350 degrees., In a large skillet over moderately high heat, melt butter., Saute barely until lightly toasted, about 5 minutes., Slowly stir in broth and bring to a boil., Transfer to an ungreased 3 quart round casserole dish., bake covered for 20 minutes., Stir in green onions, pasta, salt and pepper., Continue baking, covered, for 20 more minutes or until barley is tender., Uncover and bake for 5-10 more minutes, or until all liquid is absorbed.