xiaoxl/recipe_data huggingface dataset:
Thai Yam Salad


Ingredients:
red bell pepper, scallions, green onion, sesame seeds, raisins, olive oil, gingerroot, garlic clove, lime juice, soy sauce

Directions:
Mix dressing together.
Pour over other ingredients; mix well.
Serve chilled or warm.
Cooking time is for baking the yams.
Jack Crevalle (Or Other Fish) Fish Tacos


Ingredients:
buttermilk, tortilla, onion, tomatoes, lettuce, salsa

Directions:
Fillet the Jack if small enough; otherwise, use a hacksaw to cut steaks 3/4 of an inch thick. Place in a freezer bag after barely covering the fish with buttermilk. Get as much air out of the bag as possible and refrigerate for 4 to 8 hours.
Take the Jack out of the bag. The buttermilk will be dark pink and the Jack will be about the same shade. Don't dry it. Put it in a shallow baking pan and bake it at 350 degrees for 30 minutes. Don't bother to preheat. When the 30 minutes are up, remove all bones and skin. Chop the meat.
Dampen your tortillas with a little water and heat in the microwave.
Lay all the ingredients out and let people build their own.  Feel free to add guacamole or other yummy additions.
The number of people you serve will depend on the size of the fish.  Leftovers are great!
Gussied-Up Corn


Ingredients:
frozen corn, green pepper, yellow onion, butter

Directions:
If using frozen corn in butter sauce, put in large sauce pan and heat per directions on package.
If using regular frozen corn, prepare per directions.
Spray pan with cooking spray, or melt pats of butter, if preferred.  Place pan over medium heat.
Begin to cook green peppers, moving frequently, for about 3-4 minutes.
Add onions to green peppers, and continue to cook for another 3-4 minutes, moving frequently.
If using frozen corn in butter sauce, once all the butter chips are melted, add peppers/onions and mix well.
If using regular frozen corn, drain, then mix in peppers/onions.  Add butter and stir until butter is melted.
Sometimes I make this using red pepper instead of green, and at Christmastime I use both red and green peppers for spectacular color.
Since package sizes vary, adjust the amount of peppers/onions you use depending on what size package of corn you have, or if you don't use the whole package.
The cooking time varies, depending on which type of corn you use.  The frozen corn in butter sauce variety takes longer to heat.
Egg Pastry


Ingredients:
flour, salt, butter, margarine, lemon juice, white vinegar, egg, water

Directions:
Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
With the motor OFF, cut in the cold butter and margarine.
Pulse until the fats are in about 1/4 inch pieces.
Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
Start your processor and feed water in a slow stream through the tube.
Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine.
The dough does not have to form a ball but it should be soft and silken.
Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
Leek and Green Garlic Risotto


Ingredients:
leeks, garlic, unsalted butter, white wine, sea salt, fresh ground pepper, unsalted butter, arborio rice, white wine, parmesan cheese, fresh parsley, sea salt, fresh ground pepper

Directions:
Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices.  Remove any tough papery husks from the garlic, then finely chop the bulbs.
Melt the butter in a saute pan.  Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes.  Season with salt and pepper and set aside while you cook the rice.
Have the stock simmering.  Melt the butter in a wide soup pot over medium heat.  Add the rice and cook, stirring, for 1 minute.
Pour in the wine and simmer until absorbed, then add 2 cups of stock.  Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time.  Stir and continue adding liquid after each addition is absorbed.  When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots.  Season with salt and pepper.  Serve.
Mango Salsa Fish Tacos


Ingredients:
mango, grape tomatoes, cucumber, red onion, sugar, cumin, lime, juice of, avocado, fresh cilantro, plain low-fat yogurt, sugar, chipotle chile in adobo, lime, juice of, all-purpose flour, yellow cornmeal, chili powder, kosher salt, cayenne, corn tortillas, napa cabbage

Directions:
Preheat oven to 500°F with racks on the top and bottom levels.
Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
Before serving, stir in avocado and cilantro.
Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.
Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
Place a baking sheet on each oven rack and preheat 5 minutes.
Blend flour, cornmeal, and seasonings in a shallow dish.
Coat marinated fish on both sides with flour mixture.
Remove a hot pan from oven and spray with nonstick spray.
Place fillets on hot pan and roast on top rack 5 minutes.
Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3–4 minutes.]
Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
Toast tortillas just until they’re lightly crisp around the edges, 2–3 minutes.
Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
Dredge both sides of marinated tilapia in flour-cornmeal mixture.
Penne Romanoff


Ingredients:
butter, flour, low-fat milk, white button mushrooms, butter, green onions, garlic cloves, vodka, plum tomato, parmigiano-reggiano cheese, green onions, pine nuts

Directions:
Bechamel:  melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.
Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.
In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.
Garnish: transfer to a large serving bowl. Garnish with cheese, green onions and pine nuts. Serve immediately.
Blueberry Syrup


Ingredients:
blueberries, sugar, water, fresh lemon juice

Directions:
Simmer 12 minutes., Cool and bottle.
Oreo Cookies - the Easy Way


Ingredients:
eggs, water

Directions:
Pkg. size are approximate as I converted from metric.
Pour the cake mixes into a large mixing bowl, whip through the dry mixture with a whisk breaking up the lumps.
In a separate bowl, stir the remaining ingredients together, then add to the cake mix, stirring with a wooden spoon until smooth and moist.
Spray cookie sheets with cooking spray.
Roll the dough into balls the size of an egg.
Place 12 on a sheet, press down just slightly with 2 fingers.
Bake at 325°F for 12 minutes.
Let them cool on the pans for 5 minutes before removing.
Let cool at least another 10 minutes, then frost one side with canned frosting.
Tips: I've tried several different brands of cake mix. Your no name, generic, or store brand works best. Do not use Dr.Oeker (sp?],Baking the cookies at low temperature and leaving them on the pan makes them spread out nicely, I use canned cream cheese icing, Don't forget that if you make you use real cream cheese, you will have to store the cookies in the fridge, These can be left out for a couple of days at room temperature,  After that, I put them into the fridge or in a cool spot at night,.
I always double this recipe, They will go fast.
Magical Creamy Chocolate Banana Oatmeal


Ingredients:
chocolate milk, salt, old fashioned oats, ground cinnamon, vanilla extract, banana

Directions:
Bring 2 1/4 cups chocolate ilk and the salt to a gentle boil in a medium saucepan.
Stir in dried oats and cinnamon.  Reduce heat.
Gently boil, uncovered, over medium heat for 5 minutes, stirring occasionally.
Remove from heat; let stand for 2 to 3 minutes to slightly absorb excess milk in mixture.
To serve, stir vanilla into oatmeal, then gently stir in banana.
Spoon oatmeal into bowls and pour 2 T chocolate milk over each serving.
Holly Leaves (No Bake)


Ingredients:
margarine, marshmallows

Directions:
In a double boiler, melt margarine., Add marshmallows a few at a time., Stir until marshmallows are completely melted., Add green food coloring and remove from heat., Stir in corn flakes gently., Drop by spoonful on waxed paper., Put 3 red hots on each spoonful to resemble holly berries.
Sherried Baby Squash


Ingredients:
squash, butter, sweet onion, sherry wine, fresh thyme, fresh ground black pepper

Directions:
Wash and slice the squash into 1/2 inch pieces.
In a large frying pan, melt the butter over medium high heat. Add the onion and saute for 4-5 minutes, or until it is beginning to caramalize and stick to the bottom of the pan.
Deglaze the pan with the sherry, scraping up the brown bits. When the sherry has cooked down to a thick liquid, add the squash, thyme and some garlic salt. Toss to coat with butter and onions. Spread squash out over the bottom of the pan so that they can brown, about 1-2 minutes.
When one side is lightly browned, flip squash over to brown on other side. When browned, add pepper and toss. Serve hot.
Asian-Style Honey Vegetable Stir Fry


Ingredients:
honey, crushed red pepper flakes, broccoli florets, mushrooms, onion, carrot

Directions:
In small bowl, combine honey, stir fry sauce and crushed red pepper flakes; set aside.
In wok or large skillet, heat oil over medium-high heat; add vegetables and toss while cooking, about 2 to 3 minutes.
Add honey sauce, stir until all vegetables are glazed and sauce is bubbly hot, about 1 minute.
Serve as a vegetable side dish or over steamed rice or noodles for a main dish.
Watermelon Summer Salad
Category: salad
By Jessica Mayo

This is a recipe I stumbled upon one hot lazy afternoon. Don't be scared by the ingredients, they work together to make a very tasty and refreshing salad. Go ahead and try it - be prepared for a pleasant surprise!

Ingredients:
¾ cup halved, thinly sliced red onion
1 tablespoon fresh lime juice
1 ½ quarts seeded, cubed watermelon
¾ cup crumbled feta cheese
½ cup pitted black olive halves
1 cup chopped fresh mint
2 tablespoons olive oil

Directions:
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!

Prep time: 30 mins
Total time: 30 mins
Yields: 6 servings

Calories: 156.5
Fat: 10 g
Saturated fat: 3.6 g
Carbohydrates: 14.8 g
Sugars: 10.9 g
Dietary fiber: 1.3 g
Protein: 4 g
Cholesterol: 16.7 mg
Sodium: 315 mg
Southern BBQ Chicken
Category: meat-and-poultry
By rachelu

Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Ingredients:
2 tablespoons brown sugar
2 large cloves cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10  chicken drumsticks
2 tablespoons vegetable oil
½ cup finely chopped onion
¾ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

Directions:
Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes. Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade. Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side. Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it. Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 9 hrs 10 mins
Yields: 5 servings

Calories: 423.5
Fat: 21.3 g
Saturated fat: 5.2 g
Carbohydrates: 18.2 g
Sugars: 14.9 g
Dietary fiber: 0.5 g
Protein: 39 g
Cholesterol: 127.9 mg
Sodium: 1527.8 mg
Apple, Camembert Bagel


Ingredients:
bagel, red apples, green apple, camembert cheese, ground cinnamon

Directions:
On the half of a bagel, spread camembert or brie. If you choose to use fried camembert, search the recipe on Recipezaar, if you choose this option add the fried camembert last.
Slice the apple into thin slices or however you like it.
Place them on the bagel and heat the bagel in the toaster for 3 minutes or until the cheese has melted.
If you choose to use cinnamon, just sprinkle the cinnamon over the toasted bagel.
Its ready to eat!
Parmesan Chicken II
Category: main-dish
By Anika

This recipe is my favorite.  It is very tender.  Serve with a nice fresh salad and a vegetable.

Ingredients:
12  chicken drumsticks
2 cups grated Parmesan cheese
1  egg
1 teaspoon ground black pepper
1 teaspoon salt

Directions:
In a shallow bowl, mix together salt, pepper, and cheese.  In a separate bowl, beat egg until lemon colored.  Dip chicken in egg, coating well.  Roll in cheese. Bake at 400 degrees F (205 degrees C) for 45 minutes, or until brown.

Yields: 6 servings

Calories: 465.8
Fat: 26.7 g
Saturated fat: 9.9 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 51.8 g
Cholesterol: 224.6 mg
Sodium: 981.4 mg
Classic Southern Buttermilk Pie


Ingredients:
eggs, sugar, flour, salt, vanilla, butter, buttermilk

Directions:
Preheat oven to 325., Mix all ingredients and pour into pie crust., Bake for 30-45 min when pie is golden brown and not wiggly anymore.
Low Carb Bavarian Cream..or ( Cream Puff Filling)


Ingredients:
heavy whipping cream, sugar-free vanilla pudding, sugar-free white chocolate pudding mix, pumpkin pie spice

Directions:
Mix all ingredient in bowl until cream is thick, almost a butter consistency., ENJOY!
Naan  (No-Knead)


Ingredients:
ghee, butter

Directions:
Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
Remove  the selected  dough from the refrigerator.  Lighly dust the surface with flour and cut off a 1/4 pound (peach size] piece.
With lightly floured hands quickly shape dough into a ball by streching the surface of  the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter].
Heat a heavy cast-iron skillet over high heat on the stovetop.   It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
Add the ghee or oil to the hot pan.
Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary.  Watch cafrefully and adjust heat as needed.
Flip the naan when the underside is richly browned.
Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
Remove from the pan and brush with butter if the dough was cooked in oil.
Serve warm.
Dirty Girl Scout
Category: drinks
By Tiara1971

This delightful cocktail was a hit at the country club where we had my cousin's bridal shower.  As soon they tasted mine, everyone was up there ordering one from the bartender.

Ingredients:
1 fluid ounce vodka
1 fluid ounce coffee liqueur
1 fluid ounce creme de menthe
1 fluid ounce Irish cream liqueur
1  mint leaf

Directions:
Pour the vodka, coffee liqueur, creme de menthe, and Irish cream into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass and garnish with a mint leaf to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 martini

Calories: 406
Fat: 0.3 g
Saturated fat: 0 g
Carbohydrates: 38.9 g
Sugars: 23.7 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 6.8 mg
Fragrant Beef Curry


Ingredients:
stewing beef, onion, red chili peppers, red curry paste, coconut milk, beef broth, sweet potatoes, fish sauce, soy sauce, cashew nuts, cilantro

Directions:
Heat 2 tablespooons of the oil in a large casserole dish and brown the beef on all sides. Set aside, add 1 1/4 cups cold water to the dih and scrape the bottom of the pan with a wooden spoon. Retain these juices.
Heat the remaining oil and cook the onion and chili peppers for 5 mins until soft.
Add the curry paste and turn up the heat for 2 mins or until the onion is going a light brown in colour.
Return the beef to the pan along with the beef juices, coconut milk and broth.
Cook, uncovered, over a very gentle heat for 1 1/2 hours so that it is barely simmering and the beef becomes tender.
If the coconut milk boils it will split so keep an eye on it.
Once the beef is quite tender, add the sweet potatoes and cook for 20 mins or until they are soft.
Season with the fish sauce and soy sauce.
Sprinkle with cashew nuts and cilantro and serve with a bowl of rice on the side.
Hot Bacon Dressing
Category: side-dish
By Mary

This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.

Ingredients:
8 slices bacon
1 ½ cups white sugar
3 teaspoons cornstarch
½ teaspoon salt
¼ cup water
½ cup white vinegar

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly. In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it.  Cook over medium heat, stirring constantly, until mixture thickens.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 1.5 cups

Calories: 277.5
Fat: 12.6 g
Saturated fat: 4.2 g
Carbohydrates: 38.6 g
Sugars: 37.5 g
Protein: 3.3 g
Cholesterol: 19 mg
Sodium: 378.7 mg
Super Fudgy, Chewy Cocoa Brownies


Ingredients:
salted butter, granulated sugar, dark brown sugar, eggs, pure vanilla extract, all-purpose flour, salt, bittersweet chocolate chips

Directions:
Preheat oven to 350 degrees.
Grease a 7"x11" pan and line with parchment paper.  A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
In a large bowl, cream together butter, granulated sugar, and brown sugar.
Add eggs and vanilla.
Add cocoa, flour, salt, and espresso powder and mix until well blended.
Stir in chocolate chips (optional].
Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs.  Appx. 30 minutes.
Brandied Carrots


Ingredients:
fresh carrots, butter, brandy, sugar, salt

Directions:
Place carrots in an ungreased 8x8 or 9x9 pan.
Mix remaining ingredients; pour over carrots.
Cover and cook in 375 degree oven for 40 minutes or until carrots are tender.
Apple Blossom Ice Cream Soda


Ingredients:
apple cider, peach ice cream, ginger ale

Directions:
Pour 1/2 cup apple cider in each of 4 tall glasses., Divide ice cream equally into glasses., Fill glasses with ginger ale., Stir gently to mix.
Lemon Garlic Cream Fettuccine


Ingredients:
lemon peel, parsley, garlic cloves, butter, onion, garlic cloves, lemon peel, salt, pepper, cream cheese, lemon juice, plum tomatoes, parsley, parmesan cheese

Directions:
In bowl, mix lemon peel, parsley and garlic.
Coo fettuccine according to package directions; drain.
SAUCE:
In large skillet, heat butter over medium-high heat.
Add onion, cook and stir 2-3 minutes or until tender.
Add garlic and lemon peel; cook 1 minute.
Stir in cream, salt and pepper.
Whisk in cream cheese until melted.
Remove from heat; cool slightly.
Stir in lemon juice.
Add pasta, tomatoes and parsley to skillet; toss to combine.
Serve immediately with lemon peel mixture and if desired Parmesan.
All In One Corn and Beef Dish


Ingredients:
light olive oil, garlic, onion, green pepper, no-salt-added diced tomatoes, whole kernel corn, chili powder, macaroni

Directions:
Heat the oil in Dutch oven on medium-high heat., Sauté the garlic, onion and pepper until the onion is translucent., Add the ground beef, brown and crumble., Add the tomatoes, corn, salt, and chili powder., Bring to a boil., Reduce heat to low, cover, and cook for about an hour., Serve in large warmed soup bowls over hot, cooked macaroni.
Twig's Taco Pizza


Ingredients:
ground beef, onion, cheddar cheese, tomatoes, lettuce

Directions:
Prepare your favorite pizza dough and roll it out onto a 14 inch pizza pan.  (I use a thick and chewy type dough so your cooking time may vary if you choose a thin crust or a pan crust].
Brown 1 lb of ground beef with one package of taco seasoning mix.  (I don't add the water the mix calls for.] Drain ground beef and set aside to cool.
Warm up the refried beans in the same pan you used to cook the ground beef just enough to make the beans spreadable.
Spread the beans on the pizza dough evenly.  Top with the ground beef.   Sprinkle about 1/3 of the cheese over beef and beans.
Bake at 400 degrees for about 15 minutes or until dough is golden and the toppings are hot.
Immediately cut the pizza into slices, leaving the slices in the pan.
Spread the lettuce over the top, sprinkle with tomatoes, onions, and the rest of the cheese.  (I used about 3/4 of a head of lettuce, 3/4 of a tomato, and an entire small onion -- but you could use 1/3 that and still have a hearty pizza.].
Serve with taco sauce & sour cream if you like.
Carob Orange Balls


Ingredients:
pecans, walnuts, pitted dates, raw honey, sea salt, vanilla bean, orange zest, carob powder

Directions:
Place pecans, walnuts, and dates in food processor and process until the mixture is ground fine.
Add honey, salt, vanilla, and orange zest to the nut and date mixture, and process until finely chopped.
Oil hands and roll mixture into quarter size balls.
Place carob powder on a plate and roll the balls in powder 2 times.
Favorite Bake-off Banana Wheat Quick Bread


Ingredients:
all-purpose white flour, whole wheat flour, sugar, baking soda, salt, bananas, margarine, butter, lemon juice, egg, raisins

Directions:
Heat oven to 350.
Grease and flour bottom only of 9X5 or 8X4 inch loaf pan.
In large bowl, combine all ingredients except raisins; beat 3 minutes at medium speed.
Fold in raisins.
Pour batter into greased and floured pan.
Bake at 350 for 55 to 65 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
Cool on wire rack.
Wrap tightly and store in refrigerator.