xiaoxl/recipe_data huggingface dataset:
Popeyes: Cajun Battered Fries


Ingredients:
ground black pepper, cayenne pepper, salt, russet potatoes, garlic powder, olive oil flavored cooking spray, flour, paprika, egg substitute

Directions:
Bring a large pot of water to a boil over high heat. Add 1 teaspoon salt.
Preheat the oven to 400 degrees. Lightly mist a large nonstick baking sheet with oil spray. Set aside.
Place the potato on a cutting board. Make straight cuts on the 4 long sides of the potato to remove some of the peel. Discard the trimmed pieces. Some skin will remain on the sides and the ends. With a knife, cut the potato lengthwise into 1/3"thick sticks. These can vary in length. On a scale, weigh 5 1/4 ounces of potatoes or measure 1 1/2 cups. Transfer the potato strips to the boiling water. Cook for exactly 3 minutes but no longer or they will break.Drain in a colander. Set aside for about 5 minutes to cool.
Meanwhile, in a mixing bowl, combine the egg substitute, flour, paprika, black pepper, cayenne, garlic powder, and the remaining 3/4 teaspoon salt. With a fork, beat to mix. Add the potato strips. With hands, toss to coat well. Allow any excess egg-substitute mixture to drip off. Transfer to the reserved baking sheet. Arrange, not touching, in a single layer.
Bake for 20 minutes, turning about every 5 minutes, or until crispy and golden.
Grilled Spicy Halloumi Cheese
Category: appetizers-and-snacks
By Yoly

Halloumi cheese has always been a family favorite. Dipping it in Sriracha sauce kicks it up to another level.

Ingredients:
8 ounces halloumi cheese, sliced
1 tablespoon Sriracha sauce
2 teaspoons olive oil
¼ teaspoon garlic powder
¼ teaspoon black pepper

Directions:
Preheat an outdoor grill for medium heat and lightly oil the grate. Mix Sriracha, olive oil, garlic powder, and black pepper in a shallow bowl. Dip each halloumi cheese slice into Sriracha mixture and let rest 5 minutes. Place each halloumi slice on the hot grill and cook for 3 minutes. Carefully flip slices and cook an additional 3 minutes. Serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 201
Fat: 16.6 g
Saturated fat: 8.8 g
Carbohydrates: 2 g
Dietary fiber: 0.2 g
Protein: 12.1 g
Cholesterol: 42.5 mg
Sodium: 782.6 mg
Barquillos (Wafer Rolls)
Category: world-cuisine
By siMPLy_viCky

This is a Filipino delicacy. I personally love this. I hope you enjoy this one.

Ingredients:
½ cup butter
½ cup white sugar
1 teaspoon vanilla extract
2  egg whites
⅔ cup all-purpose flour

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets. Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated. Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle. Bake in the preheated oven until browned along the edges, about 5 minutes. Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 25 mins
Yields: 18 pieces

Calories: 86
Fat: 5.2 g
Saturated fat: 3.2 g
Carbohydrates: 9.1 g
Sugars: 5.6 g
Dietary fiber: 0.1 g
Protein: 0.9 g
Cholesterol: 13.6 mg
Sodium: 42.6 mg
Super Simple Super Yummy Appetizer


Ingredients:
"wonton wrappers"

Directions:
Lay wonton skin on table so that a corner is toward you.  Place slice of salami on the skin .  Roll up like a cigar from corner to corner, moisten tip of wonton with a little water to help hold together.  Place on a cookie sheet seam side down.  When you have as many as you want rolled, bake in preheated 375 degree oven about 10 minutes or until they turn lightly golden.
Serve hot from oven or at room temp with a little honey mustard for dipping.
I usually make these up ahead and freeze them unbaked untill needed.
Garlic Shrimp with Noodles


Ingredients:
rice, olive oil, butter, garlic, scallion, shrimp, parmesan cheese, butter, cayenne pepper, lime juice

Directions:
Cook the noodles according to package directions; drain, set aside.
Heat the oil and butter in skillet, then add garlic and scallion; cook while stirring for about 2 minutes.
Add the shrimp and sauté for about 2 minutes until they begin to turn pink (don't overcook].
Add the milk, Parmesan cheese, butter, cayenne, and lime juice and cook, stirring, about 4 to 5 more minutes until sauce is created.
Toss the shrimp and sauce with the cooked egg noodles, serve, and enjoy!
Scallops, lump crabmeat (careful not to break up the lumps while cooking], or lobster can be substituted for the shrimp.
Honolulu Juicer


Ingredients:
golden rum, fresh lime juice

Directions:
Add all the ingredients to a shaker filled with ice.
Shake vigorously.
Strain into a colada glass filled with crushed ice.
Garnish with a slice of pineapple and maraschino cherry; serve with a straw.
Asian Sauce


Ingredients:
hoisin sauce, soy sauce, sugar, garlic cloves, fresh ginger

Directions:
In a small saucepan combine all ingredients. Cook and stir until bubbly.
Serve with grilled tofu, chicken, beef, or pork, or lightly brush sauce on meat during last 10 minutes of grilling time.
Cover and store in refrigerator up to 2 weeks.
Smothered Round Steak


Ingredients:
button mushroom, onion, Wondra Flour

Directions:
"Season round steak with salt, black pepper and garlic powder.  Brown steak in oil until very brown on both sides, be patient, this step is very important to the success of your gravy. When very brown, take steak out and put onion in to brown. Add steak back to the pot, add mushrooms and cover with water. Cook on medium heat until steak is very very tender, you may need to add water as you go. If you want to thicken the gravy, sprinkle some wondra at the end and boil."
Quick Crescent  Pecan Pie Bars


Ingredients:
pecans, sugar, corn syrup, margarine, butter, vanilla, egg

Directions:
Heat oven to 375 degrees.
Unroll dough into 2 long rectangles.
Place in ungreased 13x9" pan; press over bottom and 1/2" up sides to form crust.
Firmly press performations to seal.
Bake at 375 degrees for 5 minutes.
Meanwhile, in medium bowl combine all filling ingredients. Pour over partially baked crust.
Return to oven and bake for an additional 18-22 minutes or until golden brown.
Cool completely; cut into bars.
Norwegian Kneip Bread


Ingredients:
flour, coarse wheat flour, salt, margarine, milk, water

Directions:
Mix all dry ingredients together.
In a bowl heat 1 1/2 c milk and 1 1/2 c water; add margarine till melted.
Heat 1/2 c milk and 1/2 c water just till slightly warm then add yeast.
Add wet ingredients to dry a little at a time; mix after each addition of wet ingredients.
Flour table; place dough on flour and then knead for at least 10 minutes.
Place dough in a large greased bowl and put in a warm place.
When double in bulk, turn out on floured table and knead 5 minutes.
Divide into 3.
Place in greased loaf pans.
Let stand in warm place till doubled.
Bake 45 minutes at 400°F.
Mediterranean Black Olive Bread
Category: bread
By MARBALET

You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....

Ingredients:
3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
½ cup chopped black olives
3 tablespoons olive oil
1 ¼ cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal

Directions:
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. Turn out dough onto a floured board.  Knead until smooth and elastic, 5 to 10 minutes.  Set aside, and let rise about 45 minutes, until it doubles in size.  Punch down.  Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size. Round the dough on kneading board.  Place upside down in a bowl lined with a lint-free, well floured towel.  Let rise until double in size. While the bread is rising for the third time, put a pan of water in the bottom of the oven.  Preheat oven to 500 degrees F (260 degrees C). Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes.  Reduce heat to 375 degrees F (190 degrees C).  Bake for 30 more minutes, or until done.

Yields: 1 - round loaf

Calories: 138.4
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 22.5 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 3.6 g
Sodium: 197.3 mg
Fiesta Shrimp Cocktail #RSC


Ingredients:
shrimp, avocado, scallions, corn, fresh cilantro, chives, lemon juice, tomato juice, lime slices, Worcestershire sauce, cumin seed, black pepper, water, salt

Directions:
Thaw corn.  Pan fry the corn in a non-stick skillet until it begins to brown.  Seed and thinly slice the peppers.  I used jalapeño peppers.  Thinly slice the scallions and chop the chives and cilantro.  Cool the corn and mix with the peppers, scallions, cilantro, and chives.  Chill the corn mixture.
Place the shrimp in a large skillet.  Add two tablespoons lemon juice, Worcestershire sauce, and two tablespoons hot sauce.  Add two cups of water.  Cover and simmer until the shrimp are pink. (about 5 minutes].
Stir the shrimp at least once while they simmer.  Drain and cool the shrimp.  Refrigerate the shrimp for one hour or until they are chilled.
In a blender combine the tomato juice, tequila, teaspoon of hot sauce, remaining lemon juice, chives, cumin, Hidden Valley Ranch Dressing mix, and black pepper.  Chill until ready to serve. Note- I used the Original Hidden Valley Ranch Mix.
Rim four chilled cocktail glasses with salt.  Spoon the corn mixture in the bottom of each glass followed by a layer of avocado.  Arrange the shrimp around the inner rims of the cocktail glasses.  Carefully pour the juice mixture int the center of each glass.  Garnish with lime slices.
Cuban-Style Roast Pork
Category: world-cuisine
By Michele Kerr Fielding

Fragrant, savory, and succulent pork roast the whole family will love. Serve with cumin scented black beans, and mashed sweet potatoes.

Ingredients:
4 cloves garlic
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
3 tablespoons lime juice
3 tablespoons orange juice
3 tablespoons olive oil
1 ½ teaspoons white wine vinegar
1 (4 pound) pork shoulder roast

Directions:
Grind garlic, salt, black pepper, cumin, oregano, and coriander into a paste using a mortar and pestle. Transfer half of the garlic and spice paste to a bowl; add lime juice, orange juice, olive oil, and vinegar. Beat the mixture with a whisk until smooth. Cut several inch-long, deep slits into the fatty side of the pork roast. Rub the reserved garlic paste into the slits. Put rubbed roast into a gallon-size resealable plastic bag. Pour the liquid mixture over the roast, squeeze as much air from the bag as possible and seal; refrigerate, turning occasionally, 8 hours to overnight. Remove pork roast from refrigerator, put into a roasting pan, and let warm at room temperature for 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Roast pork in preheated oven for 30 minutes, reduce heat to 375 degrees F (190 degrees C), and continue cooking until pork is no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

Prep time: 10 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 48 mins
Yields: 8 servings

Calories: 265.1
Fat: 14.8 g
Saturated fat: 4.1 g
Carbohydrates: 2.1 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 29.4 g
Cholesterol: 85.5 mg
Sodium: 539.9 mg
French Quarter Bean Soup


Ingredients:
dry pinto beans, dried red kidney beans, dried garbanzo beans, ham hocks, tomatoes, celery, onion, garlic cloves, bay leaves, smoked sausage, chicken thigh, fresh parsley

Directions:
Rinse the beans.
In a Dutch oven, combine the beans and enough water to cover.
Bring to a boil, reduce the heat and simmer for 2 minutes.
Remove from the heat.
Cover and let stand 1 hour. (Or you could just soak the beans over night.].
Drain.
Add 6 cups fresh water and the ham hocks.
Bring to a boil and reduce heat.
Cover and simmer for 1 hour.
Remove the ham hocks.
When cool enough to handle, cut off the meat and chop.  Discard the bones.
Return the meat to the bean mixture.
Add the undrained tomatoes, celery, onion, garlic, bay leaves and red pepper, then add the sliced sausage and chicken thighs.
Bring to a boil.
Reduce the heat, cover and simmer about 1 hour or until the chicken and beans are tender.
Remove the chicken thighs and cool slightly.
Remove the meat from the bones and chop.
Discard the bones and return the meat to the soup.
Add the parsley and remove the bay leaves.
Matzo Apple Kugel (Passover)


Ingredients:
eggs, white sugar, salt, lemon juice, applesauce, granny smith apples, dried cranberries, raisins, white sugar, ground cinnamon

Directions:
Preheat the oven to 350°F (175°C]. Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a greased 2-quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
Easy Peasy Canned Salsa


Ingredients:
crushed tomatoes, cilantro, cayenne pepper, green onions, garlic, seasoning salt

Directions:
Combine all ingredients and enjoy., Add lemon to give it a zing., Use with my other Turkey/chicken leftover recipe.
Delicious Garlic and Tuna Potato Salad


Ingredients:
onion
Garlic Mayo (Ali Oli]
red wine vinegar
tuna
peas
carrots
hard-boiled eggs
lettuce

Directions:
Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
Allow to cool enough to touch and peel.
Dice potatoes.
In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
Whisk garlic mayo salt, pepper and vinegar together.
Fold 1/2 cup into salad, a little more if it looks dry.
Spread salad into a shallow dish (I usually use a casserole dish].
Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
Allow to chill in refrigerator while flavors meld.
This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.
Kidney Bean-Vegetable Soup


Ingredients:
olive oil, yellow onion, garlic clove, carrots, sodium-free chili powder, ground cumin, frozen whole kernel corn, fresh ground black pepper, low-sodium stewed tomatoes, salt

Directions:
Heat a large pot over medium heat, and warm olive oil.
Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes].
Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
Add salt to taste.
Reduce heat, cover, and simmer for about 15 minutes.
Let cool a bit before serving.
Coffee Fantasy


Ingredients:
Baileys Irish Cream, coffee, milk

Directions:
Place all in a normal glass., Enjoy the fantasy.
Reynolds Overnight French Toast #RSC


Ingredients:
eggs, milk, honey, cinnamon, lemon, fresh pears, brown sugar, butter, craisins, olive oil flavored cooking spray, maple syrup

Directions:
"Dice up peaches and pears and put in large mixing bowl. squeeze the juice of 1 lemon on fruit.  Add craisens, 2 tsp cinnamon, melted butter, brown sugar and toss together.  In another bowl put cubed french bread sprinkle with cinnamon.  In a small bowl beat eggs, milk, and honey. Then pour milk mixture over bread cubes and toss to coat.  Next line 8 small flower pots with reynolds foil with pleanty hangin out to cover pot for baking.  Spray with olive oil spray.  next divide fruit mixture into the bottom of each pot.  Then divide bread mixture between 8 pots.  Next sprinkle to the tops of each pot with 1/8 of the chopped almonds.  wrap closed the foil over each pot and place in the refrigerator for 4-24 hours.  When you are ready to serve place pots in a 350 degree pre-heated oven for 50 minutes  After 50 minutess open up the tops and bake for an additional 5 minutes.  Then serve with maple syrup (optional].  Looks like a pretty flower pot breakfast!"
Oatmeal Muffins II


Ingredients:
quick-cooking oats, buttermilk, unbleached flour, baking powder, baking soda, salt, butter, regular margarine, brown sugar, egg, cinnamon, orange zest

Directions:
Combine oats and butter/sour milk in small bowl.
Mix well and let stand 1 hour.
Sift together flour, baking powder, baking soda and salt (and cinnamon if using]; set aside.
Cream together butter and brown sugar (and zest, if using] in mixing bowl, using electric mixer at medium speed.
Add egg; beat until light and fluffy.
Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition.
Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full.
Bake in 400 degree F. oven 20 minutes or until golden brown.
Serve hot with homemade jam or preserves.
Pan Grilled Chicken With Tomatoes and Olives


Ingredients:
boneless chicken breasts, olive oil, fresh tomatoes, pitted black olives, feta cheese, basil, cooked pasta

Directions:
Cube chicken and coat with 2 teaspoons olive oil.
Sprinkle 2 tablespoons of italian dressing mix over chicken.
Heat nonstick skillet over medium heat.
Add chicken and cook until chicken is no longer pink.
Combine tomatoes, olives, remaining 2 teaspoons olive oil, remaining italian dressing mix and basil in a bowl.
Transfer chicken and couscous (or pasta] to serving plates, and top with olive mixture and cheese.
Serve immediately.
Sausage - Tortellini Soup


Ingredients:
Italian sausage, onion, garlic clove, beef broth, diced tomatoes, tomato sauce, dry red wine, water, carrots, sugar, zucchini, parmesan cheese

Directions:
Discard sausage casings.  Cook sausage, onion and garlic in a Dutch oven over medium-high heat, stirring until sausage crumbles and is no longer pink; drain.
Return mixture to Dutch oven.
Stir in broth and next 6 ingredients; bring to a boil.  Reduce heat; simmer 30 minutes.  Skim off fat.
Stir in zucchini and tortellini; simmer 10 minutes.  Sprinkle each serving with cheese.
Ultimate Butter Pecan Ice Cream


Ingredients:
heavy cream, 2% low-fat milk, Splenda sugar substitute, sugar, vanilla extract, light butter, pecans, kosher salt

Directions:
Mix cream, milk, Splenda, sugar, and vanilla into a large measuring cup. Stir 1-2 minutes until sugar is dissolved.
Turn on ice cream machine and slowly pour in milk mixture. churn for 20-25 minutes.
While ice cream is churning, prepare the pecans. In a small skillet, melt butter over medium heat. Add pecans and salt. Mix well and saute for 1-2 minutes until pecans have absorbed the butter and are nicely roasted. Turn off heat and allow to cool.
After the 20-25 minutes, when ice cream is almost done, add the pecan mixture and let churn for an additional 5 minutes.
Scoop out ice cream into a plastic container, cover and freeze for at least 2 hours. I love it served in a sugar cone.
BBQ Flavored Seitan


Ingredients:
vital wheat gluten, nutritional yeast, paprika, black pepper, garlic powder, onion powder, salt, cumin, water, tomato paste, canola oil, tamari, molasses, liquid smoke

Directions:
Sift dry ingredients together in a large bowl.
In a separate bowl, whisk together wet ingredients.
Add wet mixture to dry ingredients (I find pouring it along the edges of the dry mixture helpful].
Mix and knead the dough thoroughly.
Shape into an 8 inch (or so] loaf.
Place the loaf in the middle of a sheet of aluminum foil.
Tightly wrap loaf in foil like a sausage, twisting the ends.
Steam the wrapped loaf for 45 minutes.
Pre-heat oven to 350°F.
Place loaf in pan or on baking sheet and bake for another 45 minutes.
Take out, unwrap, let cool, and enjoy!
Vegan Banana Chocolate Chip Muffins


Ingredients:
lemon juice, whole wheat flour, oats, baking powder, baking soda, salt, brown sugar, margarine

Directions:
1. Whisk Lemon Juice and Almond Milk together, set aside and let it curdle while preparing the other ingredients.
2. Sift together Flour, Oats, Baking Powder and Soda.
3. Add Chocolate Chips to the dry mixture.
4. Cream Margarine and Sugar together.
5. Add Bananas and Milk mixture to the Sugar and Butter.
6. Make a well in your dry ingredients.
7. Add liquid ingredients to the dry ingredients.
8. Stir until just combined, do not over stir, It will be lumpy, that is okay.
9. Spoon into Muffin tins sprayed with Non Stick Spray.
10. Bake in a preheated 350 degree oven for 20-25 minutes, or until a toothpick comes out clean.
Childrens Ditalini Lunch


Ingredients:
milk, butter, parmesan cheese, minced garlic cloves

Directions:
Cook the Ditalini until al dente according to the box directions., Warm the milk in the microwave for 20 seconds., Mix all the ingrediants and serve.
The Original Red Velvet Cake


Ingredients:
butter, sugar, eggs, buttermilk, cake flour, salt, vanilla, baking soda, white vinegar, flour, milk, butter, sugar, vanilla

Directions:
Cream butter and sugar, add cocoa and food coloring, mix thoroughly.
Add eggs.
Alternate adding the buttermilk with the cake flour.
Add salt and vanilla.
Put 1t soda into 1T white vinegar and fold this mixture into the batter.
Bake in two 9 inch pans @ 350 degrees for 25-30 minutes.   Cool and split layers.
ICING.
Blend flour into milk in the mixer.  Cook until very stiff, first over a medium heat, but you can increase the heat as it gets thicker.  Cool this mixture until it is room temperature.  Do not attempt to mix in the rest of the ingredients unless the first mixture is truly room temperature.  Cream together butter, sugar and vanilla.  Beat the two mixtures together (I add the flour/milk mixture a little at a time to the butter/sugar/vanilla mixture, until it is the consistency of whipped cream.
Ice each later and assemble a "torte" looking cake.  Enjoy!
Candy Cane Pinwheels


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, sugar, egg, vanilla extract

Directions:
whisk flour, baking powder, and salt in bowl.
With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes].
Beat in egg until incorporated.
Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute].
Remove half of the dough from bowl and reserve.
Add extracts, candy, and food coloring to remaining dough and mix until combined.
Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle.  Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
With long side facing you, roll dough into log.
Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
Line 2 baking sheets with parchment paper.
Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
Bake until edges are just golden (12-14 minutes], switching and rotating sheets halfway through baking.
Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
Repeat with remaining dough.