xiaoxl/recipe_data huggingface dataset:
Jacques Pepin's Gratin of Eggs


Ingredients:
hard-boiled eggs, butter, onions, flour, milk, salt, black pepper, swiss cheese

Directions:
Slice eggs and arrange them in one 4 to 6 cup gratin dish (or do individual gratins if you like].
Melt butter in a saucepan and when hot, add onions; cook them over medium heat, stirring occasionally for 2 or 3 minutes until they sizzle and have just started to brown.
Add flour, mix well, and cook for 30 seconds.
Add milk, salt, pepper; stirring constantly, bring mixture to a boil then lower the heat and let sauce simmer gently for about a minute.
Pour over the eggs in the gratin dish.
Mix the sauce and eggs gently, sprinkle with grated Swiss cheese, and bake in a 400 degree oven for about 10 to 12 minutes.
Place under the broiler for another 4 or 5 minutes to brown the top.
Serve immediately.
Another option is to arrange the egg/sauce mixture on top of some thinly sliced smoked ham--.
5 Min Scrambled Eggs


Ingredients:
eggs, margarine, salt, ground pepper

Directions:
Put the pan on medium heat., Stir around the margarine in pan until melted., Throw in the eggs., Break the yolk., Add in the salt and pepper., Stir occasionally., Don't forget, everyone's a winner as long as you're having fun.
Chicken Kiev


Ingredients:
butter, ground black pepper, garlic powder, boneless skinless chicken breast halves, eggs, water, ground black pepper, garlic powder, dried dill weed, all-purpose flour, lemon, fresh parsley

Directions:
Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.
Tina's Chili


Ingredients:
ground beef, onion, garlic clove, bell pepper, celery, diced tomatoes, tomato sauce, chili powder, sugar, salt, bay leaf, dried oregano, dried basil, kidney beans

Directions:
"break up beef in a dutch oven. add onion, garlic, bell pepper and celery. cook until beef is browned and vegetables are tender. add tomatoes, chili powder, sugar, accent, bay leaf, oregano, basil and hot sauce. cook for 30 minutes. add beans. cook 15 minutes longer."
BBQ Pulled Pork Pizza
Category: meat-and-poultry
By Amie K. Wilkinson

This is a great way to use the leftovers from your slow cooker pulled pork. You can add any extra toppings to customize. When my husband and I first experimented with making this, we were so impressed that we had it at our Halloween party and it got rave reviews!

Ingredients:
1 (14 ounce) package pre-baked pizza crust
2 tablespoons barbeque sauce, or more as desired
1 teaspoon chipotle chili powder
salt and ground black pepper to taste
½ cup prepared pulled pork
⅛ cup sliced onion
⅛ cup sliced red bell pepper

Directions:
Preheat oven to 450 degrees F (230 degrees C). Place the pizza crust onto a baking sheet. In a bowl, mix the barbeque sauce with chipotle chili powder; season with salt and black pepper. Spread the sauce over the pizza crust. Arrange pulled pork, sliced onion, and red bell pepper slices evenly over the pizza. Bake in the preheated oven until the toppings are hot and the pizza crust is crisp on the bottom, 12 to 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 pizza

Calories: 259.1
Fat: 6.4 g
Saturated fat: 2.3 g
Carbohydrates: 38.8 g
Sugars: 5.2 g
Dietary fiber: 1.7 g
Protein: 13.4 g
Cholesterol: 19.1 mg
Sodium: 591.3 mg
Creamy Coconut Quinoa Pudding


Ingredients:
milk, coconut milk, quinoa, sugar, salt, coconut

Directions:
In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt.
Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally.
Stir in the remaining sugar and set aside to cool.
Just before serving, garnish with shaved coconut.
Chef John's French Toast
Category: breakfast-and-brunch
By Chef John

So you think you know how to make French toast? Maybe you beat a couple eggs, a splash of milk, a quick dip, fry it up in some butter, and drizzle with a little syrup? Sounds pretty good, and for 95% of the world that is what they consider French toast. But if you want truly amazing French toast, give this classic restaurant method a try.

Ingredients:
2  eggs
½ cup milk
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 pinch salt
6 (1 inch thick) slices French bread
1 tablespoon butter, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk eggs, milk, vanilla extract, cinnamon, allspice, and salt together in a large bowl. Place bread slices in egg mixture and soak, turning to coat, until bread is completely saturated. Melt butter in a cast-iron skillet over medium heat. Working in batches, cook bread in hot butter until golden, about 3 minutes per side. Transfer toasted bread to a baking sheet. Bake toast in the oven until outside is crisp and slightly puffed, 12 to 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 199.1
Fat: 4.9 g
Saturated fat: 2.2 g
Carbohydrates: 29.8 g
Sugars: 2.5 g
Dietary fiber: 1.5 g
Protein: 8.7 g
Cholesterol: 68.7 mg
Sodium: 396.3 mg
Alcohol-Free Mint Julep
Category: drinks
By SHOWP0NIE

An alcohol FREE mint julep for you non-drinkers out there.... now you don't have to drink water and can enjoy the classic mint julep with a slight twist while watching the Kentucky Derby!

Ingredients:
¼ cup water
¼ cup white sugar
1 tablespoon chopped fresh mint leaves
2 cups crushed ice
½ cup prepared lemonade
Fresh mint sprigs, for garnish

Directions:
In a small saucepan, combine the water, sugar and 1 tablespoon of chopped mint. Stir and bring to a boil. Cook until sugar has dissolved, then remove from heat and set aside to cool. After about an hour, strain out mint leaves. Fill 2 cups or frozen goblets with crushed ice. Pour 1/2 of the lemonade into each glass and top with a splash of the sugar syrup. Garnish each with a mint sprig and a straw. Serve on a silver platter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 2 servings

Calories: 122.3
Carbohydrates: 31.6 g
Sugars: 31.2 g
Protein: 0.1 g
Sodium: 3.4 mg
Championship Chocolate Chip Bars


Ingredients:
all-purpose flour, light brown sugar, butter, margarine, sweetened condensed milk, egg, vanilla extract

Directions:
Heat oven to 350°F.
Stir together flour and brown sugar in medium bowl; cut in cold butter until crumbly. Stir in 1/2 cup chocolate chips; press mixture on bottom of ungreased 13 x 9 x 2-inch baking pan. Bake 15 minutes.
Combine sweetened condensed milk, egg and vanilla in large bowl. Stir in remaining 1-1/2 cups chips and nuts. Spread evenly over hot baked crust.
Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
Pumpkin Caramels


Ingredients:
sugar, water, golden syrup, coconut milk, heavy cream, canned pumpkin puree, unsalted butter, fine sea salt, pumpkin pie spice, vanilla extract, sea salt

Directions:
Line a 9x5” pan with parchment paper.
Place the sugar, water, and corn syrup in a saucepan and swirl the pan to wet the sugar. Cook, without stirring, over medium heat until the mixture turns to a rich amber - about 10 minutes.
Meanwhile, heat the coconut milk, pumpkin puree, Earth Balance, salt and spice, stirring until smooth.
Remove the sugar mixture from the heat and slowly pour in the pumpkin mixture. The caramel will spit and bubble, so stand back!
Return the pan to medium heat and cook, stirring frequently, until it reaches 248F on a candy thermometer.
Remove from heat, stir in the vanilla and pour into the pan.
Let stand 2 minutes, then sprinkle with sea salt if desired.
Let stand 6 hours at room temperature, then cut into squares.
Bite-Sized Pepper Steaks


Ingredients:
black pepper, beef steak, olive oil, garlic clove, sugar, mirin, soy sauce, buckwheat groats

Directions:
Pat the coarse-ground black pepper onto both sides of the beef until the meat is well coated.
Heat the olive oil in a large frying pan.
Add the garlic, and saute until fragrant.
Add the meat and cook until browned on both sides.
Add the sugar, mirin, and soy sauce, and cook until the liquid thickens and coats the meat.
Cut the meat into bite-sized cubes and arrange on a serving dish.
Garnish with the buckwheat or cress leaves.
Chicken Liver Pasti (Pâté)


Ingredients:
water, chicken liver, onion, sherry wine, onion, butter, salt, black pepper, ground mace

Directions:
In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil.
The onion used in cooking the chicken livers absorbs and reduces the liver odor.
Reduce heat, cover and simmer for 20 minutes.
When cooked, drain, remove onions and discard.
Cut away any hard muscle portions of the liver and discard.
In a food processor or blender, add liver and Sherry and process until smooth.
Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well.
Remove pâté from food processor, form into a ball using 2 large spoons and place on a serving plate or platter.
Refrigerate for 1 hour to chill.
Serve with thinly sliced brown bread, rye crisp, crackers or chips.
Refrigerate any unused portion.
German Cheesecake (Fat Free; Sugar Free)


Ingredients:
unsweetened applesauce, Splenda granular, flour, fat free cream cheese, Splenda granular, flour, vanilla, skim milk

Directions:
For the crust: Cream applesauce, splenda, and the egg white; add flour. (You may need a tiny bit more applesauce - the consistency should resemble cookie dough.] Spread in the bottom of a 9" spring form pan and bake for 5 minutes at 450, remove and cool slightly.
For the filling: Cream the cream cheese, add splenda slowly, and vanilla. Cream in egg whites, add milk and flour.
Pour onto crust, and bake 10 minutes at 450; reduce the heat to 250 and bake an additional 60 minutes (or until center tests done.].
Cool to room temp, the refrigerate until chilled. Serve cold.
Note: My mom just tosses all of the ingredients into the mixer at once, but I think it comes out creamier if you mix them as listed.
To make blueberry sauce, place about 2 cups of frozen berries over medium heat, add 1/2 cup splenda (to taste] and simmer for 10 minutes (or until thickened.]  Cool, and spread over room temperature cheesecake.
Moist Baked Pork Chops
Category: main-dish
By Sahara B

For perfectly prepared pork chops (preferably bone-in) you must brine them for at least 1 to 2 hours and pick chops that are at least 1/2 to 1-inch thick. The success to this dish is the brine for moistness. There are many brine variations out there for what flavor you are wanting to accomplish but, it is an important part of the overall dish.

Ingredients:
4 cups cold water
¼ cup kosher salt
1 tablespoon whole black peppercorns
1  bay leaf
4 (5 ounce) center-cut pork chops on the bone
½ cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon olive oil, or more as needed
aluminum foil

Directions:
Combine cold water, salt, peppercorns, and bay leaf for brine in a bowl. Place pork chops in a shallow baking dish and pour the brine over top. Let sit for 1 to 2 hours. Meanwhile, combine brown sugar, garlic powder, paprika, onion powder, mustard powder, salt, and pepper for rub in a small mixing bowl. Preheat the oven to 400 degrees F (200 degrees C). Remove pork chops from brine, rinse under cold water, and pat dry. Rub pork chops generously on both sides with the seasoning mix. Discard brine. Heat a cast iron skillet over medium-high heat. Add oil to the hot skillet. Add pork chops to the hot oil and sear until browned, 2 to 3 minutes. Turn pork chops and place skillet in the preheated oven. Bake until no longer pink in the center, 6 to 8 minutes. Remove from the oven, tent with aluminum foil, and let rest for 5 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 309.2
Fat: 14.2 g
Saturated fat: 4.4 g
Carbohydrates: 29 g
Sugars: 27 g
Dietary fiber: 0.7 g
Protein: 16.8 g
Cholesterol: 45.3 mg
Sodium: 5980.2 mg
Paleo Kale Chips
Category: appetizers-and-snacks
By IndianaKathy

Paleo kale chips. I divide this in to two batches. My husband likes garlic, I like without garlic.

Ingredients:
olive oil cooking spray
1 bunch kale, ribs removed and leaves torn into pieces
1 tablespoon coconut oil
1 pinch garlic salt, or to taste
salt and ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Put kale in a bowl and add coconut oil; mix with your hands until evenly coated. Spread coated kale onto the prepared baking sheet. Sprinkle garlic salt, salt, and pepper over kale. Place baking sheet in the oven and turn off oven. Leave kale in the oven until crisp, about 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 86.7
Fat: 4.4 g
Saturated fat: 3.2 g
Carbohydrates: 11.2 g
Dietary fiber: 2.2 g
Protein: 3.7 g
Sodium: 169.3 mg
Tropical Fruit Smoothie


Ingredients:
crushed pineapple, mango, fresh strawberries, kiwi fruits, honey

Directions:
Place half of all ingredients in blender (except the soda!]; cover and process until blended.
Stir in 1/4 c soda and pour into chilled glasses then serve immediately.
Repeat with the 2nd halve of all ingredients.
Mediterranean Eggplant Steaks


Ingredients:
salt, pepper, eggplant, extra virgin olive oil, frozen spinach, garlic powder, parmesan cheese, parsley flakes

Directions:
Preheat oven to 400 degrees.
Cut eggplant lengthwise, 1 inch thick.
Brush eggplant steak with extra virgin olive oil.
Season with salt and pepper on each side.
Grill 3-4 minutes for small eggplant or 4-6 minutes for large eggplant, turning occasionally, until tender.
Defrost spinach in microwave, then squeeze dry when cooled.
Heat 1-2 tablespoons of extra virgin olive oil in skillet.
Add spinach and garlic, season with salt and pepper, and heat thoroughly.
Place eggplants on a greased baking sheet.
Top each steak with a thin layer of spinach mixture, then hummus.
Toss breadcrumbs, parmesean cheese, and parsley flakes with 2-3 tablespoons of extra virgin olive oil.
Put breadcrumb mixture on top of steaks then bake til brown, about 5 minutes.
Sambuca Shrimp


Ingredients:
butter, fresh garlic, heavy cream

Directions:
Melt butter, add minced garlic and 2 tbsp of the butter, add the heavy cream and mix well.
Can refrigerate at this point for a couple of hours to allow the garlic flavor to blend.
In a heavy skillet, melt the remaining butter on med/high heat and saute the thawed shrimp until heated through.
Add Sambuca and flambe, (if open flame, remove from heat].
Reduce heat immediately and add the butter, garlic and cream mixture.
Simmer for about 5 minutes and serve immediately.
Rainbow of Colours Pasta Salad


Ingredients:
cavatappi pasta, part-skim ricotta cheese, half-and-half, olive oil, garlic powder, paprika, rosemary, salt, black pepper, swiss cheese, onion, cherry tomatoes, arugula, sunflower seeds, basil

Directions:
In a large pot cook pasta according to package directions until al dente (this will take about 8-10 minutes depending on your brand of pasta]. During the last 6 minutes of cooking add your frozen vegetables.
Meanwhile prepare the dressing by mixing ricotta, half and half, olive oil and spices (chili through pepper] in a bowl. Adjust salt and pepper to your liking.
Drain the pasta and veggies, return them to the pot and add the dressing. Stir to combine. You might need to add 1 tbs or so more of the ricotta and/or half and half depending on how much your pasta absorbs.
Transfer the pasta veggie dressing mix to your serving bowl.
Add the cheese cubes, onion, cherry tomatoes, arugula leaves and sunflower seeds. Toss to combine.
Last but not least top with the basil strips and if you like mix again. Serve warm or cold.
Bolognese the Old-Fashioned Way!


Ingredients:
olive oil, onion, garlic cloves, celery, carrot, dry white wine, Italian plum tomatoes, flat-leaf Italian parsley, fresh basil leaves, pasta, butter, parmigiano-reggiano cheese

Directions:
In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and sauté over medium heat until the onions become very soft, about 8 minutes. Then add the chopped celery and carrot. Cook for 5minutes, stirring vegetables to coat them well.
Raise heat to high and add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color, about 10 minutes.
Add milk and simmer gently, stirring frequently, until it has bubbled away completely.
Add the wine and simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. Add the parsley and basil. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring occasionally. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.
Sarah's Blueberry Banana Bread


Ingredients:
butter, margarine, brown sugar, sugar, eggs, buttermilk, bananas, flour, baking soda, salt, walnuts, pecans, blueberries, frozen blueberries, brown sugar

Directions:
In a large bowl cream butter and sugars. Beat in eggs, buttermilk and bananas.
Sift dry ingredients together and mix into wet mixture. Don't overbeat.
Stir in nuts and blueberries.
Divide the mixture into 2 greased and floured loaf pand. Sprinkle brown sugar down the center of each loaf.
Bake at 325 degrees for 65-70 minute (test before removing from over] should be nicely browned.
You can sub cherries, cranberrries etc for blueberries.
Apple Pie Martini


Ingredients:
vodka, cranberry juice, apple

Directions:
Fill cocktail shaker halfway with ice.
Add in vodka, Goldschlager, apple juice, and cranberry juice.
Shake vigorously for 5-10 seconds.
Strain drink into a chilled cocktail glass; garnish with apple slice.
Air Fryer Korean Fried Chicken Wings
Category: appetizers-and-snacks
By Soup Loving Nicole

Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.

Ingredients:
⅓ cup reduced-sodium soy sauce
¼ cup brown sugar
2 tablespoons gochujang (Korean hot pepper paste)
1 teaspoon sesame oil
½ teaspoon ginger paste
½ teaspoon garlic paste
2  green onions, chopped
1 pound chicken wings
1 teaspoon vegetable oil

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside. Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes. Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 2 servings

Calories: 356.3
Fat: 14.3 g
Saturated fat: 3.4 g
Carbohydrates: 41.2 g
Sugars: 30.8 g
Dietary fiber: 0.9 g
Protein: 15.5 g
Cholesterol: 39.5 mg
Sodium: 1637.5 mg
Kool-Aid Paint


Ingredients:
"hot water"

Directions:
Pour Kool-Aid in a very small container (Glad Mini Round/4oz containers work very well].
Add water.
Stir well until the Kool-Aid is dissolved.
Have fun!
Italian Harvest Vegetable Soup


Ingredients:
celery, carrots, sweet onion, canola oil, garlic cloves, red bell pepper, bell pepper, water, diced tomatoes, corn kernel, fennel bulb, dried oregano, dried thyme, dried rosemary, zucchini

Directions:
Chop celery, carrots, and onion into 1/2-inch dice.
Heat oil on medium-high in a large, heavy-bottom stockpot. Add celery, carrots, and onion. Sauté until edges are golden brown, about 10 minutes.
Reduce heat to medium and add garlic and bell peppers. Stir frequently for 1–2 minutes, then add water, tomatoes, corn, fennel, oregano, thyme, and rosemary.
Bring to a boil, then reduce heat and simmer 30–40 minutes. Add spinach and zucchini, simmer another 5 minutes, salt and pepper to taste, and serve.
Thai Green Curry Paste


Ingredients:
green chilies, fresh lemongrass, garlic cloves, shallots, kaffir lime leaves, shrimp paste, ground coriander, ground cumin, paprika, fresh cilantro, fresh basil, olive oil, limes, juice and zest of, fresh ground black pepper

Directions:
Using a blender or processor, blend all the ingredients to a smooth paste., Transfer the paste into a bowl, cover and chill until required.