xiaoxl/recipe_data huggingface dataset:
Brazilian Style(Milk Pudding)


Ingredients:
sugar, sweetened condensed milk, milk, eggs

Directions:
Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.
Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold.
Be careful not to burn the sugar and yourself.
I use an oven mitt to hold the mold in my left hand and a large spoon for the sugar in my right hand.
This way I can keep turning the mold and spooning the sugar. Let the mold cool.
Combine the condensed milk, regular milk and eggs in a blender. Whip (I like to use the frappe button in my blender] until smooth.
Pour this mixture into the mold and place it in the center of the roasting pan with water.
Bake the pudim for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours].
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudim should slide out easily.
If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve. Serves about 10. Totally yummy!
Chocolate-Coffee Fudge Frosting


Ingredients:
icing sugar, unsalted butter, brewed coffee, milk, salt

Directions:
In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
Spread frosting on cooled cupcakes.
Simple Paneer Makhani (Vegetarian)


Ingredients:
panir, butter, bay leaves, clove, cinnamon, ginger powder, garlic, tomato puree, chili powder, garam masala, Madras curry powder, heavy whipping cream, water

Directions:
Cube paneer to bite size pieces., Melt butter and add bay leaves. Heat for a while until there is a good aroma., Remove bay leaves., Add all spices and mix., Add garlic and brown some., Add tomato puree, mix and heat to a simmer., Stir in paneer and whipping cream., Add water if needed to make thinner., Serve over basmati rice.
Easy Beef-N-Cheese Pie


Ingredients:
ground beef, onion, cheddar cheese, mayonnaise, milk, cornstarch, eggs, salt, pepper

Directions:
Cook beef and onion til done. Drain grease., Stir in mushrooms and cheese., Pour hot mixture into unbaked pie shell., In bowl, combine rest of ingredients., Beat til smooth., Pour over beef mixture in pie shell., Flute edges., Bake in 350º oven for 35 minutes til golden brown and puffy., Let stand 10 minutes before serving., 6-8 servings., Cooked, crumbled bacon is a nice addition to this, too.
Harvest Corn Pudding


Ingredients:
corn kernels, cornmeal, mild cheddar cheese, butter, mild green chili, green onions, sugar, salt, baking soda, cinnamon, eggs, buttermilk

Directions:
preheat oven to 350.  grease a medium baking dish.
in a food processor or blender, puree 2 cups of the corn. transfer the pureed corn and the remaining kernels to a large mixing bowl.
mix in remaining ingredients.  pour the batter into the prepared dish.
bake the pudding for 50-55 minutes, till lightly browned and just firm.
serve warm.
Chickpea and Vegetable Barley Bake


Ingredients:
pearl barley, onion, carrot, celery, mushroom, chickpeas, garlic powder, dried basil, dried oregano, dried parsley, white pepper

Directions:
Preheat your oven to 400 degrees.
Put pearl barley in an oven proof casserole dish.
Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do] until the onions are tender.
Add to the casserole dish and give it a stir to mix in with the pearl barley.
Add the rest of the ingredients and give another stir.
Cover and bake in the oven for about an hour.  Keep checking every 25 minutes or so just to make sure it isn't going dry.  It is ready when the barley has bulked up and gone tender from absorbing the liquid.
Grilled Sea Bass
Category: world-cuisine
By ZSTYLIN

This is a truly flavorful dish with a lovely plate presentation. My mom and I experimented and made this for lunch. It came out so good I promptly went to the fish market so I could make it for my dinner guests that night. YUMMY!

Ingredients:
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon paprika
lemon pepper to taste
sea salt to taste
2 pounds sea bass
3 tablespoons butter
2 large cloves garlic, chopped
1 tablespoon chopped Italian flat leaf parsley
1 ½ tablespoons extra virgin olive oil

Directions:
Preheat grill for high heat. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 231.6
Fat: 12.2 g
Saturated fat: 4.9 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 28.2 g
Cholesterol: 77.9 mg
Sodium: 237 mg
Steel-Cut Oats and Quinoa Breakfast
Category: breakfast-and-brunch
By AnneP

The best make-ahead breakfast! Full of fiber and protein will keep you full all morning. Keeps in the fridge for up to a week.

Ingredients:
3 cups water
½ cup quinoa
½ cup steel-cut oats
2 tablespoons almond meal
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon

Directions:
Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes. Stir almond meal and flaxseed meal into quinoa mixture; pour into a glass container and top with cinnamon. Let cool, about 15 minutes. Transfer to the refrigerator.

Prep time: 5 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 190.6
Fat: 4.7 g
Saturated fat: 0.6 g
Carbohydrates: 30.6 g
Sugars: 0.6 g
Dietary fiber: 5.4 g
Protein: 7.6 g
Sodium: 7.9 mg
Clark's Chocolate Chip/Oatmeal Waffle Cookies


Ingredients:
eggs, light brown sugar, butter, vanilla, baking soda, oatmeal, flour, salt

Directions:
Spray waffle iron with non-stick spray and preheat.  Re-spray as needed.
Melt butter and cool slightly.
Beat eggs with sugar.  Slowly add melted butter.
Add vanilla
Stir dry ingredients together and add to mixer.
Fold in chips.
Drop spoonfuls of batter on waffle iron and cook from 1-1/2 to 3 minutes depending on your waffle iron.  I did mine for about 2 minutes.
Remove carefully and cool on rack. (I used a small plastic spatula].
They will crisp up when cool.
Wicklewood's Cinnamon and Apple Quinoa


Ingredients:
quinoa, cinnamon, demerara sugar, butter, raisins, apple, applesauce

Directions:
In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
When the apple juice is almost all absorbed, stir in the remaining ingredients.
Reduce heat and continue to sir until thick.
Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
Serve hot or cold.
Marinated Chicken Brochettes


Ingredients:
skinless chicken breasts, red onion, salt, fresh ground black pepper, garlic clove, fresh ginger, green chili, fresh coriander leaves, ground turmeric, buttermilk

Directions:
To make the marinade.
Crush garlic with 1/2 teaspoon of salt until it becomes a puree.  Add the grated ginger.  Chop the chilie and coriander add to ginger and garlic with turmeric and black pepper. Mix with the buttermilk.
Now cut each breast into five pieces, then add to marinade and mix.  Cover the bowl with clingfilm and place in the fridge for a few hours or overnight.
30 minutes before cooking soak the wooden skewers for 30 minutes in hot water.
Preheat the grill to its highest setting for 10 minutes.
Dry the skewers and thread half a bay leaf on to each one, then a piece of chicken, a piece of onion and a piece of pepper.  carry on alternating the bay leaf , chicken, onion and pepper until you have threaded five pieces of chicken on each skewer, finishing with half a bay leaf on each.  Season with salt and pepper and brush the vegetables with a tiny amount of oil.  Lay the brochettes on the grill rack about 4 inches from the heat source.  Brush liberally with remaining marinade and grill them for 10 minutes, before turning them over and grilling for a another 10 minutes.  Brushing with more marinade as they cook and watching them carefully so they do not burn.
One-Pot Balsamic Chicken and Veggies
Category: uncategorized
By Lanzzz

Chicken, vegetables, and sweet potatoes are cooked in one pot and seasoned with a mustardy balsamic vinaigrette in this tasty dinner the whole family will enjoy.

Ingredients:
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil, divided
1 tablespoon honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 pinch crushed red pepper flakes
1 medium sweet potato, peeled
2 (16 ounce) packages chicken tenders
kosher salt to taste and freshly ground black pepper to taste
1 cup chopped asparagus
1 cup broccoli florets
½ cup halved cherry tomatoes

Directions:
Whisk balsamic vinegar, 2 tablespoons olive oil, honey, mustard, garlic, and red pepper flakes in a small bowl. Set vinaigrette aside. Cut sweet potato into 1/4-inch thick fries. Heat remaining oil in a large skillet over medium heat. Add sweet potato fries and cook, turning every 5 minutes, for 20 minutes. Remove from the pan and set aside. Add chicken to the pan and season with salt and pepper. Sear until golden, about 3 minutes per side. Remove from the pan and set aside. Add asparagus, broccoli, and cherry tomatoes; season with salt and pepper. Cook until asparagus and broccoli are bright green and tomatoes are slightly wilted, about 5 minutes. Move veggies to one side and add chicken and potatoes back into the pan. Pour in vinaigrette. Toss veggies and chicken slightly until chicken is cooked through and vinaigrette has thickened, about 5 more minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 316.1
Fat: 13.1 g
Saturated fat: 2.4 g
Carbohydrates: 15.6 g
Sugars: 6.6 g
Dietary fiber: 2.2 g
Protein: 32.8 g
Cholesterol: 85 mg
Sodium: 167.1 mg
Quick Saucy Chicken Casserole


Ingredients:
turkey, poultry seasoning, Bisquick baking mix, milk, parsley flakes

Directions:
Heat oven to 450*.
Mix chicken, soup, vegetables, poultry seasoning and garlic salt in ungreased 3-quart baking dish.
Stir baking mix and milk until blended.  Pour over chicken mixture.
Sprinkle with parsley.
Bake 30 to 32 minutes or until crust is light golden brown.
Serves 8 to 10.
Bewitched


Ingredients:
"vodka"

Directions:
Combine ingredients in a mixing glass with ice., Stir gently and strain into a large shot glass or cordial glass.
Beef Barley Soup


Ingredients:
pearl barley, beef stew meat, onion, garlic cloves, garlic powder, celery ribs, carrots, corn, bay leaf, dried basil, salt, tomato paste, Worcestershire sauce, red wine, water

Directions:
In a large skillet brown onions and beef, do not crowd, do in batches if needed.
In a stock pot, put 3 cups of water with the barley, garlic, basil, salt and bay leaf.
Add browned beef and onions to stock pot.
Deglaze skillet with wine and add to stock pot.
Bring to a simmer and cover, simmer for 30 minutes, stir occasionally.
Add Worcestershire, carrots, celery, tomato paste and beef stock.
bring back to simmer, cover and simmer for 35 minutes, stir occasionally.
Add corn bring back to simmer for 5 minutes.
Add 1/2 to 1 tsp fresh ground pepper if desired, taste and adjust salt to your taste.
Leslie's Cinnamon Cheesecake Bars


Ingredients:
cream cheese, sugar, vanilla extract, margarine, sugar, cinnamon

Directions:
Preheat oven to 350°.
Layer 1 package crescent rolls on bottom of an ungreased 9x13-inch pan (press it to fit]. Mix cream cheese and 1 cup sugar and 1 teaspoon vanilla. Add to top of crescent rolls. Layer the second package of the crescent rolls to fit on top. Melt margarine. Pour over top. Mix 1/2 cup sugar and 1 tablespoon cinnamon. Sprinkle on top. Bake for 20 to 30 minutes or until top is golden brown.
Tip - for second layer of crescent rolls, lay on top of wax paper or plastic wrap . Pat to fit top, then lay it on top and peel off.
Easy Homemade Fabric Softener


Ingredients:
baking soda, distilled white vinegar, water

Directions:
You will need a one gallon container.
First add the baking soda to the plastic container.
Next add 1 cup of water to start with.
Slowly add the vinegar to the bottle as the vinegar and baking soda will start to fizz.
Then add the rest of the water swirling around & cover venting the top a few times.
Last add the essential oil.
Add 1 cup in your final rinse cycle for each load but give the bottle a good shake to stir up the essential oil if using.
Belgian Buns


Ingredients:
margarine, butter, eggs, milk, flour, sugar, raisins, sultanas

Directions:
Heat milk with 3oz of fat till it is just melted.
Cream the yeast with 3oz sugar.
Add to milk.
Sieve flour into a large bowl.
Make a well in centre.
Beat in the eggs and yeast.
mix to a soft dough.
Cover with a damp cloth and put in a warm place for 1 1/2 to 2 hours till doubled in size.
Turn on to a floured surface and knead well.
Roll into oblong about 16 x 12 inches.
Melt reminaing fat and brush over dough, sprinkle with dried fruit and remaining sugar.
Roll dough up tightly and cut into about 16 slices.
Put onto a baking sheet for another 20- 30 minutes.
Bake at 450F for about 20 minutes.
Keep an eye on them.
When cold, ice with white water icing and pop cherry in midde.
Neiman Marcus' Mandarin Orange Souffle


Ingredients:
unflavored gelatin, sugar, fresh lemon juice, heavy cream, mandarin orange section

Directions:
Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
Seat aside to let the gelatin soften.
Prepare and ice bath in a large bowl.
Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
Add the softened gelatin mixture (which will have a rubbery texture] and the lemon juice.
Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
While the custard is cooking, stir it occasionally.
Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
Place the molds on a cookie sheet and cover with plastic wrap.
Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
Carefully unmold.
.
Quick Herbed Pizza Dough


Ingredients:
flour, dried yeast, olive oil, sugar, salt, warm water

Directions:
Sift flour into a large mixing bowl, create a well in the middle.
Add dried yeast, olive oil, sugar, salt.
Add warm water.
Knead for 3 min, adding a small splash of water as needed to incorporate all the flour. If too sticky, dust lightly over with flour and keep kneading. Add Italian herbs.
Knead for another 5 - 7 min, or until dough is elastic.
Cover with plastic wrap, layer over a warm, damp towel and set for at least 30 min in a warm area for dough to rise.
(Tip: If you live in a cold climate, set a pot of water to boil on high heat, and set the covered bowl near it to warm it up. Don't put it too close, just enough for the bowl to heat and warm up. Too hot and the yeast will get killed!].
When dough has risen, punch down, lightly use tips of fingers to pull out dough, dust a bit of flour over and then knead lightly until dough is round and smooth.
Cajun Sausage and Beans Packets


Ingredients:
black beans, tomatoes with onion and garlic, herb seasoning mix

Directions:
Combine sausage, beans, tomatoes, and seasoning.
Center 1/4 of the sausage mixture on a 12 X 18 sheet of heavy duty aluminum foil.  Bring up sides of foil and double fold.  Double fold ends, leaving room for heat to circulate inside.  Repeat to make 4 packets.
Place packets on a cookie sheet and bake at 450* for 18-20 minutes.
Mile High Lime Pie


Ingredients:
sour cream, lime juice, lime juice, graham cracker crust

Directions:
"In a bowl, combine the milk, sour cream, lime juice, and food coloring if desired.  Fold in whipped topping. Pour into the crust and refrigerate for at least 12 hours.  Preparation time does not include refrigeration time."
Pasta in Sausage, Cremini, and Tomato Cream Sauce


Ingredients:
pasta, penne, hot Italian sausage, onion, garlic cloves, cremini mushrooms, tomatoes, heavy cream, butter, rosemary, thyme, parmesan cheese

Directions:
In a large skillet over medium heat, melt butter and cook onions until they start to soften, stirring frequently.
Add mushrooms and garlic to skillet. Cook, stirring frequently, until mushrooms soften and onions begin to turn translucent (about 5 minutes].
At this point, bring water to boil in a large pot.  Add pasta and cook according to package directions.  Shoot for an al dente pasta, as it will hold up better in the sauce.
Add ground sausage to skillet and, using a spatula, break it into chunks as it cooks.  Adjust temperature as needed to thoroughly cook the sausage.
When sausage is browned, drain any drippings off of the skillet.  Return to medium heat and add drained tomatoes.
When tomatoes have heated through, add cream, thyme and rosemary. Bring to a simmer and reduce heat to med-low.
Simmer until sauce thickens (about 5 minutes].  Remove from heat and add cheese, stirring until melted into the sauce.
Add cooked pasta to skillet and toss with sauce.  Adjust the amount of pasta added to the skillet according to how 'saucy' you like your dish.
Season with salt, fresh ground pepper to taste. Garnish with additional grated parmasean and fresh parsley.
Spicy Chicken and Hazelnut Enchiladas


Ingredients:
garlic cloves, cilantro leaves, onions, sour cream, plain yogurt, honey, salt, diced green chilis, corn tortillas, monterey jack cheese, hazelnuts

Directions:
If using fresh tomatillos, prepare by washing and removing husks. Place in saucepan, cover with water and simmer until tender, about 5 to 7 minutes; drain. If using tomatillos, drain and discard liquid.
For sauce, mince garlic, jalapeños, cilantro and onions in food processor or blender. Add drained tomatillos, sour cream, yogurt, honey and salt; purée.
Mix in green chilies and set aside. Soften tortillas either by frying on both sides in a small amount of vegetable oil, by wrapping in foil and placing in hot oven until hot, or by placing in microwave oven until heated.
In the center of each tortilla, place about 2 tablespoons each of chicken, sauce and cheese. Add about 2 teaspoons chopped hazelnuts. Pour 1/4 of the sauce in the bottom of a greased 9×12-inch baking dish. Place filled enchiladas in dish and pour remaining sauce over top.
Sprinkle with remaining cheese and then with hazelnuts. Bake in a 350º oven until heated through, about 20 minutes.
Portuguese Muffins - Bolo Levedo
Category: bread
By J. Pacheco

These are tasty English muffin-like breads from Titia Teolinda in St Micheal, the Azores. They're baked on a griddle, like pancakes.

Ingredients:
1 (.25 ounce) envelope active dry yeast
¼ cup warm water
6 cups all-purpose flour
1 cup white sugar
3  eggs
¼ cup melted butter, cooled
½ teaspoon salt
1 ¼ cups milk

Directions:
In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes. Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes. Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours. Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 15 cakes

Calories: 286.6
Fat: 5 g
Saturated fat: 2.6 g
Carbohydrates: 52.7 g
Sugars: 14.5 g
Dietary fiber: 1.4 g
Protein: 7.3 g
Cholesterol: 47 mg
Sodium: 123 mg
Low Fat Oatmeal Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, salt, ground cinnamon, butter, white sugar, brown sugar, egg, unsweetened applesauce, vanilla extract, quick-cooking oats, chocolate chips

Directions:
Preheat oven to 350F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Stir in the chocolate chips.
Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 10-12 minute Cookies will be light brown at the edges when done.
Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container.
Turkey Bolognese


Ingredients:
olive oil, yellow onion, ground turkey, fennel seed, milk, plum tomato with liquid, parsley, dried oregano, chicken broth, salt, pepper

Directions:
In a 4 quart saucepan heat oil over medium heat.
add onion and cook for 2 minutes.
add ground turkey cook until turkey is cooked through, 4 minutes.
add the fennel seed and milk.
cook for another 3 minutes.
add tomatoes, parsley, oregano and chicken broth.
add salt and pepper to taste.
bring sauce to a boil.
reduce heat to low and simmer the sauce uncovered, stirring occasionally for 35 to 40 minutes.
Raisin Sauce for Ham


Ingredients:
dark brown sugar, cornstarch, cinnamon, raisins, butter, water, lemon juice

Directions:
"In small saucepan combine sugar, corn starch and cinnamon.  Add remaining ingredients and stir to combine. Heat until mixture boils and thickens stirring occasionally. Simmer about 10 minutes until flavors have blended."
Mexican Chocolate Snowball Cookies


Ingredients:
unsalted butter, powdered sugar, vanilla, all-purpose flour, cocoa powder, cinnamon, ground ancho chili pepper, salt, dark chocolate

Directions:
Preheat oven to 325 degrees F.
In a large mixing bowl, beat together butter and 2/3 cup powdered sugar with electric mixer on medium speed until well combined.  Beat in vanilla.
In a separate small mixing bowl, mix together flour, 1/4 cup cocoa powder, 2 teaspoons cinnamon, ancho chile pepper, and salt until well combined.  Beat into butter/sugar mixture.  Stir in almonds and chocolate until well combined and dough forms.
In a large shallow bowl, whisk together remaining 1 cup of powdered sugar, 2 tablespoons cocoa powder, and 1 teaspoon cinnamon until combined.   Set aside.
Form dough into 1 tablespoon balls.  Place cookies on ungreased cookie sheets (or silpats or parchment paper].  Bake cookies at 325 degrees F for about 15-20 minutes or until lightly browned on the bottom being careful not to overbake.    Cookies will harden as they cool.  Cool cookies about 1-2 minutes then roll in sugar mixture while still warm.  Cool completely on wire rack then roll cookies in sugar mixture again.