xiaoxl/recipe_data huggingface dataset:
Blackened Salmon Fillets


Ingredients:
ground paprika, ground cayenne pepper, onion powder, salt, white pepper, ground black pepper, dried thyme, dried basil, dried oregano, salmon, extra virgin olive oil, olive oil flavored cooking spray

Directions:
In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
Brush salmon fillets EVOO until moist, and sprinkle evenly with the cayenne pepper mixture.  Mist with EVOO spray (I use Garlic flavored EVOO spray].
In a large, heavy skillet over high heat, cook salmon, until blackened, 2 to 5 minutes. Turn fillets, brush with remaining EVOO , and continue cooking until blackened and fish is easily flaked with a fork.
At this point, I bake at 400 for 10 minutes or until desired doneness (I like mine well done].  If you don't like yours well done, skip the baking stage.
Coconut Whipped Cream


Ingredients:
coconut milk, vegan powdered sugar, soymilk powder

Directions:
Put the can of coconut milk/cream in the fridge for at least 4 hours.
I have found it works much better when you leave it for a few days.  Also chill your bowl and whisk if you use these.  They will definitely help with the whipping.
Open the can and remove the coagulated cream from the top of the can. Save  the rest for something else.
Whip the coconut cream until thick and fluffy.
Gently beat in the rest of the ingredients.
Keep in the fridge.
Use ASAP.
For a stiffer topping whip in some soft vegetarian gelatin or powdered agar agar in equal amounts.
Bon Appetit!
Irish Bread and Butter Pudding


Ingredients:
ground cinnamon, nutmeg, sugar, salt, unsalted butter, raisins, milk, eggs

Directions:
Spread bread slices out on a cutting board and leave out for a few hours to stale a bit.
Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside.
Spread butter evenly over the six slices of bread (one side only—not both!], and cut the slices in to fourths.
Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction.
Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture.
Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid.
Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.
Summer Orzo Feta Pasta Salad


Ingredients:
orzo pasta, cucumber, green onions, feta cheese, olive oil, dried oregano, fresh parsley, fresh garlic, sugar, mayonnaise

Directions:
In a large bowl, combine all ingredients together; toss well to combine (adjusting seasonings to suit taste].
Mix in mayonnaise, adding in more to taste.
Cover and chill for a minimum of 2 hours.
90 Minute Rolls


Ingredients:
sugar, salt, warm water, eggs, flour

Directions:
Dissolve yeast in water and add all other ingredients and mix well.
Let rise 20 minutes.
Shape into rolls.
Let rise 30 minutes.
Bake 15 minutes at 425°.
You may need more flour to make the dough the right consistency (should be only slightly sticky, spray your hands with Pam and dough will not stick to your hands].
Autumn Apple Buckle


Ingredients:
all-purpose flour, dark brown sugar, cinnamon, lemon zest, salt, unsalted butter, unsalted butter, walnuts, all-purpose flour, baking powder, ground ginger, salt, unsalted butter, sugar, honey, lemon zest, pure vanilla extract, eggs, half-and-half, granny smith apples

Directions:
Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
MAKE THE CRUMB TOPPING:
In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
Add the butter and process until the mixture resembles moist sand.
Add the walnuts and pulse 3 times.
Transfer the mixture to a bowl and press into large crumbs.
MAKE THE BATTER:
In a medium bowl, whisk the flour with the baking powder, ginger and salt.
In a large bowl, using a handheld electric mixer, beat the butter until creamy.
Add the sugar and beat until light and fluffy, about 3 minutes.
Beat in the honey.
Add the lemon zest, vanilla and eggs and beat until smooth.
Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
Fold in the apples.
Scrape the batter into the prepared pan and smooth the top.
Sprinkle with the crumb topping.
Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
Let cool for at least 1 hour before unhinging the springform and removing the ring.
Cut the buckle into wedges and serve with sweetened whipped cream.
MAKE AHEAD:
The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
Coconut Milk Frosting


Ingredients:
butter, margarine, salt, vanilla extract, powdered sugar, coconut milk

Directions:
Beat butter and next 3 ingredients at medium speed with electric mixer until fluffy.
Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth.
Liang Mu Di (Chinese Stir-Fried Corn and Edamame)


Ingredients:
edamame, kernel corn, frozen corn kernels, red bell pepper, salt, chicken broth

Directions:
If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying.  Outside of China, I don't find burners with enough heat to stir-fry something that's frozen.  (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough.  If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.].
Wash and dice bell pepper.
Heat wok over highest heat until smoking.
Add oil and swirl in pan to coat pan and heat oil.
Throw in bell pepper and stir fry briefly.
Add corn and edamame. Stir to coat with oil.
Add salt and pepper and stir.
Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
Stir-fry until vegetables are heated through.
Serve as part of a Chinese meal with rice, soup, and other dishes.
Spanish Chicken With Chorizo and Potatoes


Ingredients:
olive oil, chicken thighs, red onions, oranges, oregano, kosher salt

Directions:
Preheat oven to 425º.
Pour oil into a large roaster pan.
Place chicken in the pan, skin side down and rub it in the oil.  Season the chicken with salt, then flip the chicken skin side up and season the skin side.
Add the chorizo and potatoes to the pan and arrange the meat and veg in a single layer. I tried to keep all the potatoes skin side down to aid in browning.
Zest the oranges and sprinkle the zest onto the chicken, along with the oregano.
Add the onion to the pan and sprinkle some salt on the potatoes and onions.
Cut one of the oranges in half and squeeze the juice over the meat. Use a sieve to catch any seeds and pulp.
Place the pan in the center of the oven. Cook for at least an hour. Maybe an hour and twenty, depending on your over. the chicken will be cooked to +180º in about 40 minutes, but the extra time is to get the skin crispy and the meat super tender.
Baste the chicken with the pan juices after 30 minutes, then again every 20 minutes. The pan juices will start to turn orange and are full of flavor. Brush the juices on the potatoes as well.
I was lazy and I turned off the oven when the skin took on a nice orange color and got crispy. I let it sit in the oven for about 45 minutes before serving and the end result. I think that this rest period helped the skin set up and kinda shrink wrap around the chicken. You don't have to give it a long rest, but I think it's worth it.
Five Cheese Lasagna


Ingredients:
dry lasagna noodles, ricotta cheese, cheddar cheese, mozzarella cheese, monterey jack cheese, parmesan cheese, yellow onion, green pepper, garlic powder, salt, pepper, oregano, basil, thyme, red wine

Directions:
Brown ground round, onions and green pepper in skillet or dutch oven.
When about half browned add the garlic powder, salt, pepper, oregano, basil and thyme.
When finished browning, remove from heat and add red wine to deglaze pan.
After deglazing, add spaghetti sauce and continue to simmer for approximately 10-15 minutes.
The best part here is that you get to sample a little sauce and add any extras you think it needs.
Maybe a little more garlic or pepper?
Adjust to your tastes.
Ladle a small amount of spaghetti sauce into a 9x13 inch pan.
This is more to keep the noodles from sticking than anything else.
Cover bottom of pan with DRY noodles and add more sauce.
Top with one third of all the cheeses- mozzarella, cheddar, jack cheese& parmesan.
Add another layer of noodles and coat with the container of ricotta cheese.
Sprinkle generously with parmesan and more white cheeses.
Add the final layer of noodles, the rest of the sauce, and the rest of the cheeses.
Cover pan with aluminum foil and bake at 375 for 30 minutes.
Reduce heat to 350 and bake for an additional 30 minutes.
Let rest 10 minutes before serving.
Fruit Pizza I
Category: desserts
By Anne

A cookie dough crust, cream cheese filling, and fruit topping. Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.

Ingredients:
½ cup butter, softened
¾ cup white sugar
1  egg
1 ¼ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) package cream cheese
½ cup white sugar
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth.  Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

Prep time: 25 mins
Cook time: 10 mins
Total time: 1 hr 35 mins
Yields: 1 fruit pizza

Calories: 323.6
Fat: 17.7 g
Saturated fat: 10.9 g
Carbohydrates: 37.9 g
Sugars: 25.2 g
Dietary fiber: 0.4 g
Protein: 4 g
Cholesterol: 67.6 mg
Sodium: 260.3 mg
Sylvia's Perfect Pie Crust


Ingredients:
all-purpose flour, egg, cold water, white vinegar, salt

Directions:
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick] to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.].
When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.] If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
LEMON FAIRY CAKES


Ingredients:
butter, margarine, self raising flour, bicarbonate of soda, lemon juice, lemon zest, sour cream, eggs

Directions:
Pre-heat oven to 170°c Fan. Line two trays (12 holes each] with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
Bake on the oven- shelf just above centre.
Bake one tray at a time, unless your oven is big enough to take two trays side by side.
Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
Ice to your preference.
Will keep for 2-3days I an airtight container.
Crunchy Catfish Nuggets
Category: appetizers-and-snacks
By MEDHALEE

Crunchy catfish nuggets that can be served as hors d'oeuvres. These were a special hit with my 3 year old who loved the fact that she could eat them like finger food. You may want to adjust the seasoning - my daughter is used to spicy stuff! These have the great taste of fried fish without the grease.

Ingredients:
½ cup dry bread crumbs
½ teaspoon lemon pepper
½ cup egg substitute
2 (4 ounce) fillets catfish, cut into 1 inch pieces
2 tablespoons vegetable oil

Directions:
In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat. Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 216.9
Fat: 12.9 g
Saturated fat: 2.4 g
Carbohydrates: 10 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 14.4 g
Cholesterol: 27 mg
Sodium: 242.2 mg
Grandma's Pound Cake
Category: desserts
By Braelyn

After making more of these pound cakes than I can count over the holidays, I've decided to share this fabulous recipe. This is my grandmother's, and it definitely packs on the pounds! Don't leave this lying around your house, because you will eat it all! I also decorate the top with colored sugars depending on the holiday or event.

Ingredients:
1 cup unsalted butter, softened
3 cups white sugar
6 large eggs, at room temperature
3 cups all-purpose flour
¼ teaspoon baking soda
1 (8 ounce) container sour cream, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
2 tablespoons powdered sugar, or to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter with an electric mixer until soft and creamy, scraping the sides of the bowl as you go, about 2 minutes. Gradually add in sugar on medium speed. Add eggs one at a time, beating after each addition until the yellow disappears from the previous one. Combine flour and baking soda in a bowl. Add sour cream to the creamed butter mixture alternately with the flour, ending with sour cream. Beat in vanilla and almond extract just until combined. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes. Dust with powdered sugar.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 2 hrs 10 mins
Yields: 1 10-inch tube cake

Calories: 526
Fat: 22.1 g
Saturated fat: 13 g
Carbohydrates: 76.1 g
Sugars: 51.5 g
Dietary fiber: 0.8 g
Protein: 7.1 g
Cholesterol: 142 mg
Sodium: 74 mg
Oat Applesauce Muffins
Category: bread
By sal

These hearty muffins will fill you up with fiber and flavor instead of fat.

Ingredients:
1 cup rolled oats
1 cup buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
½ cup applesauce
1  egg

Directions:
Place oats in a small bowl, pour in buttermilk. Let sit for two hours at room temperature. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Pour batter into prepared muffin cups. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of muffin comes out clean.

Prep time: 10 mins
Cook time: 30 mins
Total time: 2 hrs 40 mins
Yields: 1 dozen

Calories: 101.1
Fat: 1.2 g
Saturated fat: 0.3 g
Carbohydrates: 20 g
Sugars: 8 g
Dietary fiber: 2 g
Protein: 3.5 g
Cholesterol: 16.3 mg
Sodium: 112.5 mg
Skor Chip Apple Dip


Ingredients:
cream cheese, brown sugar, white sugar, vanilla, apples

Directions:
Cream cream cheese, add sugars and vanilla until smooth.
Add Skor Chips, mix in.
Chill a couple of hours.
Serve with sliced apples (granny smith's are one of the best] or other firm fruits.
Really, really yummy!
Tofu Hoisin With Bok Choy


Ingredients:
extra firm tofu, bok choy, fresh ginger, carrots, onion, mushrooms, hoisin sauce, low sodium soy sauce

Directions:
Slice tofu, then press. See Anne Sainz notes above for more detailed instructions.
While tofu is being pressed, chop bok choy and set aside. If you haven’t worked with bok choy before, see Anne Sainz notes above.
Prepare ginger, carrots, onion and mushrooms. Combine and set aside.
For sauce, combine hoisin sauce, orange juice and soy sauce and set aside.
Cut pressed tofu into 1/2 inch cubes.
Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts] with oil and add cubed tofu. Saute with medium high heat until golden brown, stirring frequently. Remove from pan and set aside.
Add ginger, carrots, onion and mushrooms to pan. Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking. Continue cooking until carrots just begin to soften.
Add bok choy and sauté until bok choy begins to wilt, 1 to 2 minutes.
Add tofu, sauce mixture and almonds. Cook a minute or two longer until heated through, stirring frequently.
Easy  Italian Sausage, Peppers and Onions for a Crowd or  a Few


Ingredients:
Italian sausage, green peppers, water, provolone cheese, mozzarella cheese

Directions:
put italian sausage ropes in roasting pan large enough to fit amount you  are making.
quarter onions and put on top.
cut green peppers into strips and throw on top.
add water.
cover pan with heavy duty foil and bake for 2 hours at 300 degrees (time varies depending on amount of sausage].
once done, cut into roll length pieces.
***OPTIONAL-at this point I have thrown on a hot grill to put grill marks and sear skins.
put on nice hoagie rolls, cover with peppers and onions
(optional]add provolone or mozzerella cheese get a good napkin and enjoy!
NOTES-  easily reduces.
sausage freezes and reheats well.
onions and peppers are done fresh.
Loco Mocha Oatmeal


Ingredients:
coffee, oatmeal, peanut butter, cinnamon

Directions:
Begin with 10 ounces of coffee (if cold you will need to microwave to heat up].
Add a dash of cinnamon.
Add 1/4 cup nuts and fruits combined.
Add hot cocoa mix (Nestle Quick works fine].
Add oatmeal
Add peanutbutter.
Stir until well mixed. allow to sit for a minute or two so the oatmeal cooks
Enjoy.
Moroccan Meatloaf - Loafing Around


Ingredients:
olive oil, mixed spice, garlic clove, kumara, ground lamb, parsley, mint, sesame seeds, tomato sauce, tomatoes

Directions:
Pre-heat oven to 180 degrees Celsius  or 160 degrees C.for fan forced.  Grease and line a 19 x 9 cm loaf tin with baking paper.
Place burghul in a small container and cover with water.  Stand at least 30 minutes or until softened.  Drain and squeeze burghul to remove excess liquid.
Heat oil in a medium frypan over a moderate heat.  Cook and stir onion for 5 minutes or until soft.  Stir in spice mix, garlic and kumara.  Cook and stir for 1 minute.
Combine mince, onion mixture, herbs, sesame seeds and tomato sauce in a large bowl.  Spoon mixture into prepared pan, pack firmly and smooth surface.  Arrange tomatoe slices over meat surface.  Bake for 45 minutes or until firm and cooked.  Cool in tin for 10 minutes.  Remove to a chopping board and slice to serve.
Serve with vegetables and or salad.
Moroccan Style Balsamic Cornish Game Hens


Ingredients:
orange, fresh cilantro, garlic cloves, cumin, sherry wine, olive oil, red wine vinegar, honey, pitted dates, butter

Directions:
Rinse the game hens under running water.  Pat dry and cut them in half lengthwise (kitchen scissors work fine].
Arrange orange slices in bottom of a 9x13" glass baking dish. Top with game hens.
Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl.  Rub mixture all over hens.  Wash your hands well with soap and hot water.
Whisk together port, sherry, oil, vinegar, and honey in small bowl.  Taste it to see if the mixture is to your taste, then if it is, pour over hens.  (There is quite a difference between the taste of balsamic vinegar – which is sweet – and red wine vinegar, so if you use wine vinegar you’ll definitely want to taste the mixture and adjust the amount of honey to your preference before pouring it over the hens.].
Tuck dates and olives between hens and season with salt and pepper.
Cover and refrigerate at least 12 hours or overnight, turning hens once.  (I’ve made this recipe beginning in the morning and marinated it 6-8 hrs during the day, too, and it was still delicious.].
Remove hens from refrigerator and place on counter, covered, for at least 30 minutes.  (You don’t want to put a chilled baking dish straight into a preheated oven.]  Preheat oven to 375 degrees.
Turn the hens skin side up, then bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
Transfer hens, dates and olives to serving platter.  Discard orange slices.  Pour the pan juices into a heavy small saucepan.
Add remaining 1/4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half, whisking frequently, about 5 minutes.
Season to taste with salt and freshly ground black pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped fresh cilantro.
Serve, passing remaining sauce separately in a gravy or sauce bowl.
Note:  when I first made this recipe, I didn't have fresh cilantro on hand, and couldn't even find dried in our herb stash, which surprised me. Mike collects herbs and spices, and we have a huge collection in the pantry. (I call him Condiment Man.] I had a bunch of a nice Italian dried herb mix (basil, oregano, marjoram, thyme, rosemary, savory, sage], so used that instead. I know it's not really an equivalent to cilantro, but it smelled wonderful anyhow and it tasted great, too.  I also add lots more green olives and dates, which the recipe reflects  :]
Note #2:  if you want/need to serve more than two people, you can use the above marinade for up to 6 hens, then you’ll need to begin adding more ingredients.