xiaoxl/recipe_data huggingface dataset:
Overnight Sticky Buns


Ingredients:
warm water, active dry yeast, sugar, sugar, milk, butter, margarine, salt, all-purpose flour, dark brown sugar, dried currant, ground cinnamon, butter, margarine, dark brown sugar, butter, margarine, light corn syrup, honey, pecans

Directions:
Prepare Dough: In cup, combine warm water, yeast, and 1 teaspoon granulated sugar; stir to dissolve. Let stand 5 minutes, or until foamy.
In large bowl, with mixer at low speed, blend yeast mixture with milk, butter, salt, egg yolks, 3 cups flour, and remaining 1/4 cup granulated sugar until blended. With wooden spoon, stir in 3/4 cup flour.
Turn dough onto lightly floured surface and knead about 5 minutes, until smooth and elastic, working in about 1/4 cup more flour as necessary just to keep dough from sticking.
Shape dough into ball; place in greased large bowl, turning dough over to grease top. Cover bowl and let dough rise in warm place (80 to 85 degrees F] about 1 hour.
Meanwhile, prepare Filling: In small bowl, combine brown sugar, currants, and cinnamon. Reserve melted butter.
Prepare Topping: In 1-quart saucepan, heat brown sugar, butter, corn syrup, and honey over low heat, stirring occasionally, until butter has melted. Grease 13- by 9-inch metal baking pan; pour melted brown-sugar mixture into pan and sprinkle evenly with pecans; set aside.
Punch down dough. Turn dough onto lightly floured surface; cover and let rest 15 minutes. On lightly floured surface, with floured rolling pin, roll dough into 18- by 12-inch rectangle. Brush dough with reserved melted butter and sprinkle with currant mixture. Starting at one long side, roll up dough jelly-roll fashion; place, seam side down, on surface. Cut dough crosswise into 20 slices.
Place slices, cut side down, on topping in baking pan in 4 rows of 5 slices each. Cover pan and refrigerate at least 12 or up to 20 hours.
Preheat oven to 375 degrees F. Bake buns 30 minutes, or until golden. Remove pan from oven. Immediately place serving tray or jelly-roll pan over top of baking pan and invert; remove baking pan. Let buns cool slightly to serve warm or cool completely to serve later.
Belizean Chicken Stew
Category: soups-stews-and-chili
By JRAKAUSKI

I learned how to make this when I dated a Belizean man for about a year. He is long gone, but I still make his stew and I love it! This is a very healthy dish but the limes and the hot sauce make it very flavorful. Serve with corn or flour tortillas. Each person may want to spice it up with more hot sauce as they prefer.

Ingredients:
3 tablespoons olive oil
2 pounds skinless, boneless chicken breast halves
seasoned salt to taste
6 cups chicken broth
1 head green cabbage, shredded
1 large onion, chopped
1 cup chopped carrots
1  green bell pepper, chopped
2 stalks celery, chopped
½ cup chopped cilantro
1 (6.5 ounce) can tomato sauce
2  limes, juiced
4 cloves garlic, minced
1 dash hot sauce (such as Marie Sharp's Belizean Habanero Sauce), or to taste
salt and ground black pepper to taste

Directions:
Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side. Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours. Ladle stew into bowls and top each with a piece of chicken.

Prep time: 15 mins
Cook time: 2 hrs 10 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 236.6
Fat: 8.1 g
Saturated fat: 1.6 g
Carbohydrates: 15.5 g
Sugars: 7.9 g
Dietary fiber: 5.3 g
Protein: 26.5 g
Cholesterol: 64.6 mg
Sodium: 277.2 mg
Roasted Zucchini


Ingredients:
zucchini, olive oil, garlic, crushed red pepper flakes, salt

Directions:
Heat oven to 450.
Cut zucchini in half and then in quarters.  Then cut the strips in half again.
Mix the remaining ingredients and toss with the zucchini.
Place in a single layer on a baking sheet and bake for 15 minutes turning after 7 minutes.  They are done when they are golden and tender.
Almond Milk Horchata
Category: drinks
By melissacraddock

This is not your traditional horchata recipe by any means. Our family was craving horchata so I searched this site for recipes but they were all so labor intensive. I was inspired to create an easy version and I think I succeeded. I hope you enjoy it as much as we do! It's like heaven in a glass - so sweet and creamy that it could even be served as a dessert! This is more of a Spanish version with the almond flavoring. K

Ingredients:
1 quart unsweetened rice milk
1 quart unsweetened almond milk
1 (14 ounce) can sweetened condensed milk
½ teaspoon vanilla extract
½ teaspoon almond extract
3 teaspoons ground cinnamon
5  cinnamon sticks
ice

Directions:
Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined. Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.

Prep time: 5 mins
Total time: 4 hrs 5 mins
Yields: 10 cups

Calories: 188.8
Fat: 4.3 g
Saturated fat: 2.3 g
Carbohydrates: 33.9 g
Sugars: 21.4 g
Dietary fiber: 1.8 g
Protein: 4.4 g
Cholesterol: 13.3 mg
Sodium: 84.6 mg
Spiked Salsa


Ingredients:
chopped tomatoes, onion, fresh cilantro, avocado, kosher salt, garlic cloves, black beans

Directions:
Combine all ingredients in a bowl, tossing gently., Serve with tortilla chips.
Chicken Masala Curry


Ingredients:
onions, garlic cloves, curry powder, ground cumin, ground coriander, water, tomato paste, chicken breasts, chicken thighs, cilantro, plain yogurt, coconut milk

Directions:
Heat the vegetable oil in a dutch oven or other large pot.
Cook the onions over medium heat until softened.
Add garlic and ginger, continue to cook until fragrant and softened.
Remove from heat, add Curry powder, cumin, and coriander.
Pour 1/2 cup water into a blender. Add cooked vegetables and blend on high until very, very smooth. Add additional water if necessary.
Pour sauce back into pot and stir in tomato paste and Chilis, if using.
Cover and cook for at least 30 minutes, but no more than an hour. -Note- Sauce will bubble and gloop violently all over your range if you do not cover.
Add chicken pieces, cook until tender and 160 - 170 degrees F.
Remove from heat, stir in cilantro and yogurt and serve over rice.
Grandma Ruth's Snickerdoodle Cookies
Category: desserts
By David.Beveridge

This is my great-grandma's recipe that everyone loves!

Ingredients:
1 ½ cups white sugar
1 cup softened butter
2  eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease. Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together. Mix 2 tablespoons white sugar and cinnamon together in a bowl. Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet. Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 36 cookies

Calories: 119.6
Fat: 5.5 g
Saturated fat: 3.3 g
Carbohydrates: 16.5 g
Sugars: 9.1 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 23.9 mg
Sodium: 91.6 mg
Dutch Rusk Breakfast


Ingredients:
rusks, Splenda sugar substitute, sugar, cinnamon, milk

Directions:
Warm the milk, do not boil., Place a rusk in a bowl sprinkle with half the cinnamon & splenda., Top with second rusk and sprinkle with remaining splenda & cinnamon., Pour the warm milk over the rusks and enjoy.
Baked Apples With Honey (Belarus)


Ingredients:
apples, honey, powdered sugar

Directions:
Scoop out the core from each apple, leaving the rest of it whole.
Pour honey into the hollows of each apple where the core was.
Bake at 350 degrees for 1 to 1 1/2 hours. The texture should resemble the apple slices in a pie.
Everything Onion Dip
Category: uncategorized
By Chef John

This onion dip is made with everything onions and is everything you'd ever want in an onion dip. Yellow, red, and green onions join savory shallots, flavorful chives, and the key ingredient, dried onion, which makes it taste like the French onion dip of your childhood. You can serve this dip with anything and everything, but if you have to pick, serve it with some sturdy, top-shelf potato chips for any big game or party. And if you're lucky enough to have leftovers, it makes the best baked potato topping!

Ingredients:
1 medium yellow onion
2 tablespoons olive oil
1 teaspoon kosher salt, or more to taste
½ cup minced shallots
½ cup diced red onions
½ teaspoon granulated garlic
1 tablespoon minced dried onion
¾ cup mayonnaise
2 cups sour cream
¼ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
⅓ cup thinly sliced green onions, or more to taste
¼ cup thinly sliced fresh chives, or more to taste

Directions:
Cut both ends off the yellow onion and cut evenly into 2 halves. Remove and discard skin. Place onion halves on a cutting board with cut-sides down. Make vertical slices against the grain, then turn and slice across the cuts to chop. Chop again if you'd like smaller pieces. You should have about 2 cups chopped onion. Heat olive oil in a large skillet over high heat. Transfer onion and salt into the hot oil. Cook until onions are deep brown in color, 7 to 8 minutes. Add shallots and red onions; stir and saute until they start to soften and sweeten, 3 to 4 minutes. Turn off the heat and stir in garlic and dried onion. Set aside to cool completely, about 20 minutes. Combine mayonnaise, sour cream, pepper, cayenne, and cooled onion mixture; mix until thoroughly combined. Cover and chill in the refrigerator for 4 to 12 hours, or overnight. Remove dip from the refrigerator and stir in green onions and chives. Taste and adjust seasoning. Transfer dip into a serving bowl and garnish with more green onions and chives to serve.

Prep time: 30 mins
Cook time: 10 mins
Total time: 5 hrs
Yields: 3 cups

Calories: 107.3
Fat: 10.6 g
Saturated fat: 3.5 g
Carbohydrates: 2.7 g
Sugars: 0.7 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 11 mg
Sodium: 130.3 mg
Traditional Chiles Rellenos


Ingredients:
cheese, flour, eggs, flour, salsa verde, salsa

Directions:
Rinse the chiles.
Preheat your oven to broil.
Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven. (I use a cookie sheet.].
Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
When both sides are fairly evenly charred, remove them from the oven. You don't want them to be black all over, it is important that you do not over cook them.
Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
After a few minutes, check them. Once the skin comes off easily, peel each chile. Try not to tear into the actual chile.
Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is] and replace with a slice of cheese. I use a tea spoon for this to gently scrape/scoop the seeds out. Itï¿½s ok if you miss a few. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly (I'm still not very good at this step, but try not to coat the chiles too thickly]. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
Meanwhile, heat the salsa in a medium saucepan (either one or some of each]. Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas. Sour cream is also good on these.
Lobster Tenderloin
Category: seafood
By MARJORIES

An extravagant meal of one of the finest cuts of beef stuffed with succulent lobster tails in a garlic butter sauce. For best flavor, try not to cook past medium doneness.

Ingredients:
1 (3 pound) whole beef tenderloin
2  lobster tails
1 tablespoon butter, melted
6 slices bacon
1 cup sliced green onions
1 cup butter
1 cup dry white wine
⅛ teaspoon garlic salt
1 tablespoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium-high heat. Cook for just a few minutes, until just partly cooked. Set aside. Meanwhile, bring a pot of lightly salted water to a rolling boil. Add lobster tails, and boil for 5 to 6 minutes, until colored. Drain, and cool slightly. Remove shells by snipping up the center with scissors, and peeling away to the side. Slice a large pocket into the side of the tenderloin. (A butcher can do this for you also) Stuff the lobster tails into the pocket. Combine 1 tablespoon of butter and lemon juice; pour over the lobster tails. Close the pocket, and tie the roast closed with cotton string at 1 inch intervals. Place the roast in a shallow roasting pan. Bake for about 35 minutes in the preheated oven for rare, or continue to roast to your desired degree of doneness. The internal temperature of the roast should be at least 145 degrees F (70 degrees C) for rare. Lay bacon over the top of the roast, and continue baking until crisp. Melt remaining 1 cup of butter in a saucepan over medium heat. Add green onion, wine and garlic salt. Cook until onion is tender. Slice the roast, and arrange on a platter. Spoon sauce over the meat.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 601.2
Fat: 46.4 g
Saturated fat: 23.5 g
Carbohydrates: 2.5 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 36.8 g
Cholesterol: 185.4 mg
Sodium: 557.6 mg
Sweet Potato Waffles With Cinnamon Maple Syrup


Ingredients:
sweet potato, dark brown sugar, milk, butter, flour, baking powder, salt, vanilla extract, maple syrup, cinnamon

Directions:
Open and drain sweet potatoes, add to food processor with milk, brown sugar, butter and vanilla. Pulse until well combined and smooth.
In a large bowl, mix together flour, baking powder and salt. When well combined, stir in sweet potato mixture.
Add egg whites to stand up mixer and whisk on high until stiff peaks form. Fold egg whites into the batter, 2 cups at a time. Once it’s well incorporated, scoop about 1 cup of batter onto a hot greased waffle iron and cook for about 5 minutes or until slightly golden and crispy.
Warm up maple syrup in a pot on low heat. Once warmed, stir in cinnamon.
Open Faced Reubens


Ingredients:
mayonnaise, mustard, corned beef, sauerkraut, swiss cheese

Directions:
Toast bread.
While bread is toasting, heat sauerkraut in saucepan on stovetop.
Put toast on cookie sheet.
Spread mayo and mustard on toast.
Layer on the thinly sliced corned beef (to your desired amount].
Put warmed sauerkraut on top of corned beef.
Top with swiss cheese.
Place open faced sandwiches under broiler until swiss cheese is bubbly and beginning to brown.
Enjoy!
Real Potato Soup


Ingredients:
fat free chicken broth, potatoes, onion, Velveeta reduced fat cheese product, nonfat sour cream, flour, water

Directions:
Combine broth and potatoes.
Cover and cook about 20 minutes, until potatoes are cooked through.
As potatoes are cooking, saute onions in a pan sprayed with nonstick cooking spray.  Cook bacon and crumble it.
Add onion and crumbled bacon to potatoes.
When the potatoes are soft, stir in cheese and sour cream and simmer until the cheese is melted and the soup is thorougly heated.  Mix flour with water and add to thicken the soup.
Whitefish Grenoble Style


Ingredients:
milk, flour, salt, pepper, lemon, fresh tomato, capers, butter

Directions:
Mix the salt, pepper, and garlic with the flour in a plate or pie plate.  Pour milk into a separate pie plate and dip the fillets in milk, then dredge in the seasoned flour.
Heat saute pan over medium heat.  When hot, add 1 ounce clarified butter.  Place fillets in pan, skin side down (**I always use skinless fish].  Cook until golden brown, turn over and cook until done.
Remove fillets onto a plate.  While pan is still hot, wipe the pan out with a clean damp rag or paper towels.  Place back on the stove.   Add fresh butter; when it starts to brown add the Grenoble sauce and saute until heated, approximately 1-2 minutes.  Pour the warmed Grenoble sauce over the fillets** and serve.
**After reading the first review of this recipe I wanted to add a final note.  The cookbook says to serve only 1 tablespoon of the Grenoble sauce over each fillet.  That may help in making the dish more balanced, as opposed to using all of the sauce.
Japanese Wasabi Deviled Eggs
Category: appetizers-and-snacks
By Nancy-Mae

A nice and zesty twist to the traditional deviled eggs. A real crowd-pleaser!

Ingredients:
8  eggs
⅓ cup mayonnaise
3 tablespoons minced green onions
2 teaspoons rice wine vinegar
1 ½ teaspoons wasabi paste
coarse salt
½ cup fresh pea shoots, or as needed
16  pickled ginger slices

Directions:
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise,  green onions, rice wine vinegar, and wasabi paste. Season with salt. Arrange egg white halves cut-side-up on a serving platter. Spoon yolk mixture into whites; garnish each egg half with pickled ginger and pea shoots.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 16 deviled eggs

Calories: 74.1
Fat: 6.1 g
Saturated fat: 1.3 g
Carbohydrates: 1.4 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 94.7 mg
Sodium: 109.6 mg
Pan Fried Blackened Fish


Ingredients:
paprika, onion powder, cayenne, salt, black pepper, garlic powder, ground oregano, cumin, butter

Directions:
Combine all spices on a plate., melt butter in a skillet., coat fish with spices., cook fillets in melted butter, about 3 min on each side.
Vegetarian Swedish Meatballs


Ingredients:
vegetarian ground beef, soy sauce, olive oil, garlic cloves, eggs, egg substitute, onion, milk, milk

Directions:
In a large bowl combine (I use my hands] the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
When mixed it should be sticky but stay together when rolled into a ball.
Roll into balls (1.5-2 inches in diameter].
Heat oil for cooking in a pan, it should coat all surfaces.
Over medium cook the meatballs until each side is browned.
Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
Place meatballs on top of this mixture.
Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
Cover and cook in a 350 degree oven for 1-1.5 hours.
Spaghetti Squash Salad


Ingredients:
spaghetti squash, cherry tomatoes, yellow cherry tomatoes, red bell pepper, green bell pepper, green onions, vinegar, extra virgin olive oil, garlic clove, dried oregano

Directions:
Mix all veggies with the squash., Add dressing and toss to coat well.  Adjust seasoning.
Simple Peppery Sweet Ham Steak


Ingredients:
ham steaks, fresh coarse ground black pepper, raw sugar

Directions:
Open ham steak package and drain off any liquid in the package.
Add ham steak to a hot iron skillet ~ sprinkle generously with coarsely ground black pepper.
Sear both sides over medium-high heat, cooking off all liquid.
Sprinkle one tablespoon raw sugar over hot ham steak ~ continue searing for about one minute while sugar melts.  Turn over, then over again, searing both sides, browning slightly!
Turn off heat, and wait about 5 minutes before cutting into serving pieces.
My Tabouleh


Ingredients:
Bulgar wheat, onion, fresh ground pepper, salt, parsley, green onion, tomatoes, fresh lemon juice, olive oil

Directions:
Soak bulgur wheat in lukewarm water to cover by 1/2 inch for 45 minutes and then place in sieve to drain.
Combine minced onion pepper and salt.
Set aside.
In a large bowl, combine parsley, scallions and tomatoes,.
Gently fold in the soaked or rinsed wheat.
Stir in seasoned onion and dress with lemon and oil.Add parsley, scallions and tomatoes,.
Refrigerate at least an hour before serving.
Serve on lettuce leaves in individual dishes, or use tender lettuce heart leaves as scoops to eat the tabbouleh. In Lebanon tabouleh is generally served on a large platter and decorated with chopped tomatoes. The vegetable leaves are served on a separate dish in an attractive way.
I usually have a basket of mini pitas that we spoon our tabouleh on.
Tuna Fish Wraps
Category: appetizers-and-snacks
By Blackwidow

A friend of mine gave me this recipe and it is just delicious! Give it a try with chicken too and use it just on lettuce as a salad. It is easy and good.

Ingredients:
2 (5 ounce) cans tuna, drained
½ large carrot, shredded
⅓ cup chopped golden raisins
⅓ cup chopped peanuts
¼ cup chopped red onion
¼ cup chopped red bell pepper
¼ cup finely chopped fresh cilantro
1 tablespoon chopped canned jalapeno peppers, or to taste, juice reserved
⅓ cup mayonnaise
⅓ cup cream cheese, softened
½  lime, juiced
¼ teaspoon curry powder, or to taste
2 large flour tortillas

Directions:
Combine tuna, carrot, raisins, peanuts, red onion, red bell pepper, cilantro, and jalapeno peppers in a bowl. Stir mayonnaise, cream cheese, lime juice, curry powder, and jalapeno juice (to taste) together in a separate bowl; mix into tuna mixture until evenly combined. Spread tuna mixture onto tortillas and roll tortilla around filling. Refrigerate wraps for 1 hour before slicing.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 wraps

Calories: 1042.7
Fat: 62 g
Saturated fat: 16.4 g
Carbohydrates: 76.4 g
Sugars: 22.1 g
Dietary fiber: 7.1 g
Protein: 49.4 g
Cholesterol: 94.2 mg
Sodium: 1179 mg
Super Fast & Easy Chicken Pot Pie


Ingredients:
chicken breasts, carrot, frozen corn, salt

Directions:
Preheat oven to 375°F., Prick bottom of 1 pie shell all over with fork., Bake, uncovered, for 10 minutes., Set second pie shell aside to thaw a bit., Combine chicken, vegetables, onions, soup and salt., Fill bottom of the partially baked pie shell with mixture., You will have to mound it up--but don't worry it doesn't get real runny., Place second pie shell on top., Prick with fork 6 times., Set on foil covered oven rack or pan to catch any spills., Bake, for approx 1 hour., Enjoy!
Zuppa Di Pesce Fish Soup


Ingredients:
garlic cloves, onions, olive oil, canned whole tomatoes, water, basil, black pepper, capers, Italian parsley, pitted black olives, cod fish fillets

Directions:
Start garlic in cold pan coated with olive oil. Cook 30 secs over medium heat, then add the onions. Cook 3 minutes until onions are tender.
Add tomatoes and water. Break up tomatoes with a potato masher. Simmer covered 10 minutes.
Add basil, pepper, capers, parsley and olives. Cook covered 10 minutes.
Add cod and cook covered 20 minutes or until fish is cooked through.
Serve with Italian bread.