xiaoxl/recipe_data huggingface dataset:
Rosemary Candied Almonds


Ingredients:
sugar, kosher salt, sugar, kosher salt, unsalted butter, honey, fresh rosemary

Directions:
Preheat the oven to 375*F.
Stir togther 4 teaspoons sugar and 1/2 teaspoon salt. Set aside.
Heat butter and honey over medium high heat in a large skillet until bubbling. Remove from heat.
Add almonds and rosemary to skillet, and toss gently to coat.
Move the almond/rosemary mixture to a rimmed baking sheet(don't scrape excess syrup from skillet].
Sprinkle with sugar/salt mixture. Roast almonds until fragrant, 8-9 minutes. Sprinkle with  2 teaspoons sugar and 1/2 teaspoon salt.
Toss to coat. Let cool completeley. Enjoy!
Best Ever Chili Dog Sauce


Ingredients:
ground beef, onion, crushed red pepper flakes, paprika, dried oregano, garlic powder, cumin, black pepper, salt, dried basil, chili powder, onion, tomato sauce, water

Directions:
Brown hamburg and 1/3 cup onion., Drain., Combine hamburg onion mix and remaining ingredients., Simmer 2 hours.
Quick Savory Grilled Peaches
Category: side-dish
By Javagoddess

Grilled peaches are given a slightly savory treatment to make them an excellent summertime side dish.

Ingredients:
2 tablespoons olive oil
½ teaspoon chopped fresh basil
¼ teaspoon chopped fresh thyme
salt and ground black pepper to taste
6  fresh peaches, halved and pitted

Directions:
Preheat grill for medium heat and lightly oil the grate. Whisk olive oil, basil, thyme, salt, and pepper together in a bowl. Allow flavors to combine for 5 minutes. Brush oil mixture on inside flesh of peach halves. Grill peaches, flesh sides down until softened and grill marks appear, about 4 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 12 servings

Calories: 32.3
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 3 g
Sugars: 3 g
Sodium: 2 mg
Portuguese Frittata


Ingredients:
extra-large eggs, heavy cream, unsalted butter, yukon gold potatoes, red bell pepper, Hungarian paprika, fresh ground black pepper, fine sea salt, cheese, navel orange

Directions:
Pre-Heat oven to 350°F.
In a bowl whisk together eggs, cream, 1-teaspoon salt and 1-teaspoon  pepper.
Melt butter in a 8 inch cast iron skillet, add sausage and saute 3-5 minutes. Add potatoes, peppers, onions, Hungarian Paprika, salt and pepper. Saute until vegetables 2-3 minutes.
Pour eggs into skillet, add 1/4 cup Casteloes Cheese and spread evenly over the skillet.
Place skillet on a sheet pan and bake frittata for 15-minutes. Add 1/4 cup Casteloes Cheese and bake 5-minutes. Remove from oven, let cool for 5- minutes, slice and serve on a warm plates.
Garnish with a sliced Navel Orange or fresh fruit.
Elva's Custard Pie
Category: desserts
By Evelyn

A simple egg custard pie delicately flavored with nutmeg and vanilla.

Ingredients:
6  eggs
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
½ teaspoon nutmeg
2 cups milk
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 475 degrees F (245 degrees C.) In a large bowl, beat eggs and sugar. Beat in vanilla, salt and nutmeg. Stir in milk. Pour into crust. Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 25 to 35 minutes, or until crust is golden brown and filling is set.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 - 9 inch pie

Calories: 297.2
Fat: 12.5 g
Saturated fat: 3.8 g
Carbohydrates: 38.6 g
Sugars: 28.3 g
Dietary fiber: 0.9 g
Protein: 8.1 g
Cholesterol: 144.4 mg
Sodium: 194.5 mg
Halloumi Saganaki
Category: world-cuisine
By Diana Moutsopoulos

Halloumi is pan-fried in olive oil and finished with fresh lemon juice and dried oregano for a tangy, salty, and savory meze.  Serve with crusty bread for mopping up the pan juices.

Ingredients:
2 tablespoons extra-virgin olive oil
1 (8.8 ounce) package halloumi cheese, cut into 8 slices
1 large lemon, juiced, or more to taste
2 pinches dried oregano

Directions:
Heat olive oil over medium heat in a large skillet big enough to fit all halloumi slices. Once oil is hot but not smoking, add halloumi. Cook until well browned on the bottom, about 4 minutes. Flip and cook the other side until browned, about 3 minutes. Pour lemon juice over browned halloumi and let reduce slightly. Remove from heat and sprinkle with oregano. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 262.8
Fat: 22.5 g
Saturated fat: 10.3 g
Carbohydrates: 4.9 g
Dietary fiber: 1.5 g
Protein: 13.6 g
Cholesterol: 46.8 mg
Sodium: 687 mg
Grandma Amico's Buttermilk Sugar Cookie Cutouts
Category: desserts
By Lindsey Vedder

Grandma Amico made the best buttermilk sugar cookies. These cookies are soft and fluffy and a family tradition for us. Not just for the holidays, but whenever we get the urge for cookies, we make these. I will also leave dough in the fridge for up to a week and make cookies whenever I like. Dough freezes well for later cookie baking.

Ingredients:
1 cup white sugar
½ cup shortening
½ cup buttermilk
1  egg
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon salt
1 cup confectioners' sugar, or more as needed
1 tablespoon milk, or more as needed

Directions:
Mix sugar, shortening, buttermilk, and egg together in the bowl of an electric stand mixer (such as KitchenAid®) until creamy. Combine flour, baking powder, baking soda, vanilla extract, and salt in a bowl. Beat into sugar mixture, 1/2 cup at a time, mixing well after each addition. Leave dough to set in a refrigerator for at least 2 hours to overnight. Preheat the oven to 325 degrees F (165 degrees C). Roll dough out on a lightly floured work surface using a lightly floured rolling pin to desired thickness. Cut into shapes using cookie cutters and place onto ungreased cookie sheets. Bake in the preheated oven until bottoms begin to lightly brown, 8 to 12 minutes. Let cookies cool completely on wax paper or a wire rack, 15 to 30 minutes. Combine confectioners' sugar and milk in a bowl. Mix into a paste, adding more sugar or milk as needed. Spread frosting thinly onto cooled cookies and cover with sprinkles.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 2 dozen cookies

Calories: 153.4
Fat: 4.7 g
Saturated fat: 1.2 g
Carbohydrates: 25.9 g
Sugars: 13.8 g
Dietary fiber: 0.4 g
Protein: 2.1 g
Cholesterol: 8 mg
Sodium: 170.8 mg
Cajun Spiced Sweet Potato Wedges


Ingredients:
sweet potatoes, canola oil

Directions:
Preheat oven to 425°F Slice each sweet potato in half lengthways then each half into three, to make wedges.
Mix the oil and Cajun seasoning in a small bowl. Brush the mixture over the flesh of the sweet potato wedges.
Transfer the sweet potatoes to a non-stick roasting pan and bake for 15 to 20 minutes. You can serve with tzatziki sauce or nonfat sour cream.
Salmon With Pasta


Ingredients:
salmon fillet, bell peppers, cherry tomatoes, fresh rosemary, salt, pepper, pasta, white wine, basil

Directions:
Rinse and pat dry salmon (thaw if frozen].
Preheat oven to 425 degrees F.
In a 15 x 10 x 1 inch baking dish combine bell peppers and tomatoes, drizzle with olive oil and sprinkle with half of the rosemary, the salt and pepper. Toss and then roast uncovered for 20 minutes.
Meanwhile cook pasta according to package directions.
Remove pan from oven and stir wine and vinegar into vegetable mixture. Add salmon pieces to the pan, turning to coat.
Return pan to oven and cook for another 10 minutes or until salmon is done.
To serve, divide pasta among 4 plates and top with vegetable mixture and sprinkle with basil. Place salmon on top of vegetables and pasta and sprinkle with remaining rosemary.
Wild Mushroom Pizza With Caramelized Onions, Sun-Dried Tomato


Ingredients:
onion, garlic cloves, shallot, dry white wine, fresh basil, sun-dried tomatoes, reduced-fat mozzarella cheese

Directions:
Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15–20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.
Beef Teriyaki


Ingredients:
beef broth, soy sauce, green onion, garlic clove, brown sugar, ground ginger

Directions:
Freeze meat 1 hour to firm (makes slicing easier]; slice into very thin strips.
Combine remaining ingredients; pour over steak.
Marinate 2 hours or more.
Thread meat on 4 skewers.
Broil or Grill about 4 inches from heat until desired doneness (5-10 minutes],
brushing with marinade and turning once.
Heat remaining marinade; thicken if desired.  Serve with meat and rice.
Roasted Persimmon-Burrata Focaccia
Category: appetizers-and-snacks
By Buckwheat Queen

Focaccia flatbread is topped with roasted persimmon slices, burrata cheese, and rosemary for a sweet and savory lunch or appetizer.

Ingredients:
1  precooked 9-inch focaccia flatbread
1  Fuyu persimmon, peeled and sliced into 1/4-inch rounds
4 teaspoons olive oil, divided
½ teaspoon salt
2 sprigs fresh rosemary, leaves stripped
½ cup burrata cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices. Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more. Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet. Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top. Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 servings

Calories: 897.2
Fat: 31.1 g
Saturated fat: 12.3 g
Carbohydrates: 117.9 g
Sugars: 1.9 g
Dietary fiber: 6.4 g
Protein: 29.1 g
Cholesterol: 45.1 mg
Sodium: 2066.7 mg
Lavender Lemon Cupcakes  (With Icing)


Ingredients:
all-purpose white flour, dried lavender blossoms, baking powder, salt, unsalted butter, granulated sugar, egg, lemon juice, lemon zest, low-fat buttermilk, confectioners' sugar, lemon juice, lemon zest

Directions:
Directions for the lavender lemon cupcakes:.
Preheat oven to 350°F and place cupcake liners in a 12-cup muffin pan. To make the batter, whisk together flour, lavender, baking powder, and salt; set aside.
In a separate bowl, beat butter and sugar with an electric mixer on medium speed for 3 minutes or until light and fluffy. Beat in egg, lemon juice, and zest. Beat in one-third of the flour mixture until just combined. Beat in half the buttermilk, followed by another third of the flour, then the remaining buttermilk and flour.
Fill cupcake liners about two-thirds of the way up and bake for 24 to 26 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack.
To make the icing: stir together confectioner's sugar and lemon juice until smooth. Stir in zest. Drizzle over cupcakes and garnish with lavender. (Let frosting set for 30 minutes before packing or serving.] Serve right away or store at room temperature in an airtight container for up to 2 days.
Barbara's Famous Chili


Ingredients:
olive oil, onions, garlic cloves, green bell peppers, hot Italian sausage, crushed tomatoes, whole tomato, Italian-style tomatoes, chili powder, water, canned red kidney beans

Directions:
In large pot, sauté onion and garlic in  hot oil until soft., Add bell pepper and set aside., In large skillet, cook sausage and stew meat until light brown., Add meat mixture to pot and simmer a few minutes to blend flavors., Add chili powder and tomatoes and let simmer uncovered for two hours., Add water if necessary., Add kidney beans and juice until heated all the way through., Serve hot.
Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for


Ingredients:
zucchini, cucumber, parmesan cheese, garlic clove, white button mushrooms

Directions:
Peel zucchini and cucumber with a vegetable peeler to get long wide strips, Layer some of the sauce in a mini loaf pan., Now alternate layers of zucchini/sauce/cucumber/sauce., At one point slice the mushrooms and chop the garlic and add it to one layer., On the second to last layer, add the parmesan cheese, Finish with the last of the sauce., Bake at 325 degrees for 30 minutes.
Caramelized Onion Dip


Ingredients:
olive oil, yellow onions, sour cream, onion powder, salt

Directions:
In a large thick-bottomed skillet over medium heat saute the chopped onions in the olive oil until the onions are deeply golden, brown, and caramelized, roughly 40-50 minutes. Set aside and let cool.
In the meantime, whisk together the sour cream, yogurt, onion powder, and salt. the important thing is to add whatever onion powder you use to taste. Add a bit at a time until you think it's really good!
Set aside until the caramelized onions have cooled to room temperature. stir in 2/3 of the caramelized onions, scoop into a serving bowl, and top with the remaining caramelized onions, scoop into a serving bowl, and top with the remaining onions.
I think this dip is best at room temperature.
Hawaiian Coleslaw


Ingredients:
green cabbage, carrot, fresh pineapple, crushed pineapple, unsweetened coconut, golden raisin, mayonnaise, salt

Directions:
"Mix all ingredients together and let sit in the refrigerator for at least 1 hour before serving."
Tomato and Cannellini Bean Pasta


Ingredients:
penne pasta, olive oil, zucchini, garlic clove, cherry tomatoes, cannellini beans, lemon rind, basil, parmesan cheese

Directions:
Cook pasta in a saucepan of boiling salted water, following packet directions, until tender and then drain.
Meanwhile, heat oil in a large, deep frying pan over medium heat and cook zucchini, stirring for 5 minutes or until just tender and then add garlic, cook for 30 seconds or until fragrant and then add tomatoes and cook, stirring for 2 to 3 minutes or until just starting to collapse.
Add pasta, beans and lemon rind and season with salt and pepper and toss to combine.
Divide between bowls and top with basil and parmesan and serve.
VIETNAMESE ICED COFFEE


Ingredients:
sweetened condensed milk, coffee, hot water

Directions:
In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.
When it’s done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.
Zesty Grilled Tilapia


Ingredients:
olive oil, orange zest, fresh ginger, salt, fresh ground black pepper

Directions:
Place the fish in a large nonmetal dish.
Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger, hot sauce, salt, and pepper, to taste; pour over the fish.
Cover and marinate in the refrigerator for 30 to 60 minutes.
Meanwhile, prepare grill.
Brush the fish with additional oil.
Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
Smoked Salmon Stuffed Eggs


Ingredients:
eggs, sour cream, fresh dill, ground fennel, smoked salmon, fresh dill

Directions:
In a saucepan, put the eggs and cover with cold water.  Bring to boil at high heat.  When water begins to simmer, cover the saucepan and remove from the heat.  Lest rest for about 12 minutes.  Remove the eggs from the hot water and plunge them in cold water to stopped them from cooking.  Peel the eggs.
Cut the eggs in half and remove the yolks.
In a small food processor or with a fork, reduce the egg yolks in a creamy puree with sour cream, chopped dill and fennel seeds.  Add salt and pepper.
Put the slice of smoked salmon inside half of each egg, it doesn't matter if it exceeds slightly from the egg.  With a spoon, stuff the eggs with the egg mixture and garnish with fresh dill.
Bani Marine Street Beef Kebabs


Ingredients:
beef sirloin, onion, fresh parsley, paprika, salt, ground cumin, fresh ground white pepper

Directions:
Combine the onion, parsley, paprika, 1 teaspoons salt, 1/2 teaspoons cumin, the white pepper and oil in a large baking dish.  Add the beef and toss to thoroughly to coat.  Cover and let marinate, in refrigerator, for at least 2 hours but preferably 8.
Preheat grill to high.
Arrange kebabs on hot grate and grill, turning once with tongs,  until the meat is cooked to taste, 3 to 4 minutes per side (6-8 mins in all] for medium.  Moroccans tend to eat their beef well done.
To serve, place 1 tablespoons each of salt and cumin, in serparate tiny bowls on table, along with optional shallot relish, harissa and bread.  Let each person season their kebabs with the salt and cumin.
Delicious Russian Tea


Ingredients:
instant tea, sugar, ground cloves, cinnamon

Directions:
Mix together well and store in a jar., Add 2 tsp of mix to 1 cup hot water.
Monterey Sausage Pie


Ingredients:
bulk pork sausage, onion, green bell pepper, fresh mushrooms, garlic, monterey jack cheese, milk, eggs, Bisquick baking mix, rubbed sage, pepper

Directions:
In a large skillet, cook the sausage, onion, and bell pepper, mushrooms, and garlic over medium heat until sausage is no longer pink, drain.
Stir in 2 cups cheese, and transfer to a greased 9 inch deep dish pie plate.
In a small bowl, combine the milk, eggs, bisquik, sage, and pepper, and pour over sausage mixture.
Bake at 400 degrees for 20-25 minutes or until a knife inserted comes out clean.
Sprinkle the remaining 1/2 - 1 cup cheese and bake 1-2 minutes longer, or until cheese is melted.
Let stand 10 minutes before serving.
Culichi Shrimp (Or Baked Dip)


Ingredients:
garlic cloves, onion, bouillon, mozzarella cheese, salt, shrimp

Directions:
Poblanos on their own are mild chilis, only slightly spicy. It's a matter of preference whether you want to use poblanos alone or add a few jalapeños. I like things spicy, so I always add hot peppers. I generally make it less spicy as an entree (1-2 jalapeños] and spicier as a dip or appetizer (4+ jalapeños]. But it is personal preference entirely. Try it with only poblanos the first time, then adjust the next time!
The traditional cheese used in this dish is Mexican Oaxaca cheese, a mild white cheese that melts wonderfully. If you find it, great. If not, shredded mozzarella works perfectly (my Mexican mother-in-law uses mozzarella!].
1] Roast whole poblanos with jalapeños (if using]: Place on cookie sheet at 400 degrees. Bake for ~20 minutes, turning over midway. You want the peppers to be soft and charred in some spots. If necessary, bake a a few more minutes. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle]. This can be done a week ahead of time.
2] When the peppers are cool, peel off the outer membrane of the peppers, along with seeds and stems. Discard skin, stems, and seeds.
3] Puree: Place all ingredients, except for the cheese and salt, in the blender or food processor, and blend until smooth.
4] Heat oil in large sauté pan. Add the puree and simmer, over low heat for 5-10 minutes, stirring often. Taste - checking that the "bitter" taste of the raw onions has gone.
5] Taste and add salt to your taste.
6] At this point, the sauce itself is done. This can be done ahead of time and saved in the fridge for a few days.
7] For SHRIMP Culichi: Sauté a pound of shrimp in a tablespoon of oil, 2-3 minutes each side, until almost done.
8] Arrange in a baking dish. Pour culichi sauce over the top. Sprinkle with shredded 1/2 cup mozzarella. Bake for ~20 minutes at 350 degrees.
For FISH: Saute pieces of firm mild fish (cod, mahi, etc] in a tablespoon of oil, until almost done. Arrange in a baking dish, pour culichi over the top, sprinkle with 1/2 cup mozzarella, and bake, 20 minutes, 350 degrees.
For DIP (no seafood]: Stir 1.5 cups shredded mozzarella into the culichi sauce and pour into a baking dish. Sprinkle remaining shredded cheese on top. Bake until hot and bubbling and the cheese is browned in spots on top (approx 25 minutes, 350 degrees].
Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html.
Basic but Beautiful Sourdough Bread


Ingredients:
unbleached flour, olive oil, margarine, sugar, salt

Directions:
Pour the sponge in a bowl and add the sugar, salt and oil or margarine.
Mix well and then knead in the flour a half-cup at a time.
Knead in enough flour to make a good, flexible bread dough- you may use slightly more or less than the three cups indicated, depending on how runny your starter is.
Just keep adding until it looks like any other bread dough.
You can add the flour by hand, with an electric mixer, a bread machine on dough cycle or a food processor.
Find a warm place and let the dough rise, covered loosely by a towel (I use my airing cupboard but a slightly warm oven works well too-- don't keep it on, just turn it on for a moment to warm it up before turning it off and putting the dough in].
If you're using a bread machine's dough cycle, let it rise in the machine.
Note that sourdough rises more slowly than yeast bread.
Just let it keep going until it's doubled in bulk.
Punch the dough down and knead it a little more.
Make a loaf and place it on a lightly greased baking sheet.
Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
Place the pan with the loaf in your oven, and then turn your oven to 350 F or 190 C and bake the bread for 30-45 minutes.
Do not preheat the oven.
The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon.
Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.
Glazed Broiled Tomatoes


Ingredients:
tomatoes, mayonnaise, Dijon mustard, fresh flat-leaf parsley, fresh chives, parmesan cheese

Directions:
Preheat the oven to 400 degrees.  Place the tomatoes cut side up in a medium baking dish.
In a small bowl, stir together the mayo, mustard, 1 tablespoons of the parsley, the chives, salt and pepper to taste and 2 tablespoons of the parmesan cheese.  Spoon a heaping teaspoon of the mayo mixture on each tomato and spread to cover.  Sprinkle the tomatoes with the remaining 1 tablespoons cheese.
Bake for 10-12 minutes, or until hot.  Turn on the broiler and broil the tomatoes until brown and bubbling, about 2-3 minutes.  Sprinkle with the remaining 1 tablespoons parsley and serve immediately.