xiaoxl/recipe_data huggingface dataset:
Sirloin Tip Roast With Bacon


Ingredients:
sirloin tip roast, garlic cloves, Dijon mustard, dried thyme leaves, bacon

Directions:
Cut slits into the roast and insert slices of garlic, placing the pieces evenly around the whole roast,  Rub with 1 Tbsp mustard and sprinkle with thyme.  Place onto a roasting rack and top roast with the slices of bacon.  Roast at 325 degrees for 1 1/2 to 2 hours.
Remove roast from pan.  Pour drippings into a small skillet.
Whisk in remaining tsp of mustard and heat to boiling.  Continue to boil util the juices are shiny and have thickened.  Spoon sauce over roast and serve.
Mars Bar Mud Cake


Ingredients:
butter, dark chocolate, cocoa powder, caster sugar, eggs, self-raising flour, heavy cream

Directions:
Preheat oven to 160°C
Grease a 4cm-deep, 22.5cm x 28cm (base] slab pan. Line with baking paper, allowing 2cm overhang at both long ends.
Combine butter and dark chocolate in a large, heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH for 3 to 4 minutes (stirring every minute with a metal spoon] or until almost melted.
Add cocoa and whisk until smooth.
Add sugar and mix well. Add one third of the egg and stir to combine. Repeat process with egg in 2 batches.
Sift flour over chocolate mixture. Stir gently until just combined.
Pour mixture into prepared pan. Sprinkle Mars Bars over batter and press in slightly.
Bake for 60 to 65 minutes or until a skewer inserted into the centre has moist crumbs clinging.
Cool completely in pan.
Cut into squares. Serve with cream.
Cranberry-Citrus Salsa


Ingredients:
fresh cranberries, sugar, salt

Directions:
"In a food processor, pulse the cranberries, jalapeno, sugar, and salt until finely chopped. Pulse in the citrus salad with its syrup until well mixed. Season to taste with sugar and salt. Serve with roasted turkey or tortilla chips."
Uncle Bill's Best Buckwheat Pancakes


Ingredients:
buttermilk, egg, butter, all-purpose flour, buckwheat flour, granulated sugar, salt, baking soda, canola oil, butter

Directions:
In a medium bowl, whisk together buttermilk, egg and 3 tablespoons of melted butter.
In another bowl, mix together, all-purpose flour, buckwheat flour, sugar, salt and baking soda.
Pour the dry ingredients into the egg-mixture.
Stir until the two mixtures are just incorporated.
Heat a griddle or large frying pan on medium-high heat.
In a small saucepan, add 2 teaspoons of canola oil and 1 teaspoon butter and let melt.  Use as required to rub the griddle or frying pan before frying each batch of pancakes.
Spoon about 3 tablespoons of batter onto griddle or frying pan for each pancake to form 4 inch pancakes.
Fry until bubbles form on the top of the pancakes, about 3 minutes.
Flip them over and cook for another 3 minutes or until done.
Continue to fry pancakes with the remainng batter.
Serve with melted butter and syrup or your favorite jams.
Pan-Fried Asparagus
Category: side-dish
By Kim

This garlic asparagus dish is a Northern Italian side dish.  My family loves it!  Even the kids!

Ingredients:
¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Directions:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 187.8
Fat: 18.4 g
Saturated fat: 8.3 g
Carbohydrates: 5.2 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 2.8 g
Cholesterol: 30.5 mg
Sodium: 524.6 mg
Blueberry Bottom Pie


Ingredients:
instant vanilla pudding, milk, blueberries, Cool Whip, cinnamon, lemon rind

Directions:
Combine 1 package of pudding mix, 1/4 cup milk, cinnamon and pureed blueberries in a saucepan.
Cook and stir until mixture comes to a full boil.
Pour into crust and chill.
Prepare remaining pudding as for pie (directions are on the box].
Add 1 tsp lemon rind, cover with plastic wrap, and chill for 1 hour.
Fold in 1 cup of Cool Whip and spoon over blueberry layer.
Combine remaining Cool Whip and lemon rind; spoon over filling.
Chill three hours.
Lemon Thyme Veal Stew With Potatoes


Ingredients:
salt, ground black pepper, onions, garlic cloves, dried thyme, dried oregano, all-purpose flour, dry white wine, chicken broth, potatoes, green beans, lemon juice, fresh parsley

Directions:
Sprinkle the veal with the salt and pepper.
In a large shallow Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
Brown the veal in batches.
Remove to a plate and drain any fat in the pan.
Add the remaining oil to the pan and cook the onions, garlic, thyme and oregano over medium heat, stirring occasionally, until softened, about 3 minutes.
Sprinkle with 2 tablespoons of the flour and stir to coat.
Add the wine and chicken broth.
Bring to a boil, stirring and scraping up any brown bits.
Return the veal and any accumulated juices to the pan.
Reduce the heat to medium-low, cover and simmer for 45 minutes.
Whisk the remaining flour with 2 tablespoons cold water and stir into the stew.
Add the potatoes and squash.
Cover and cook for 10 minutes.
Add the green beans and simmer, covered, until thickened and the vegetables are tender, about 10 minutes.
Stir in the lemon juice and parsley.
Thai Squid With Chilies and Basil


Ingredients:
green chilies, red chilies, garlic cloves, fresh cilantro stems, cilantro stems, salt, squid, chilies, fish sauce, palm sugar, kaffir lime leaves, Thai basil

Directions:
Pound of grind the red and green chilies, the garlic, the cilantro, and salt to a paste.
Heat the oil in a wok or skillet and fry the paste over high heat for 2 to 3 minutes until fragrant. Add the squid and banana peppers and stir-fry for about 3 minutes until squid is cooked.
Add fish sauce, sugar, lime leaves and basil. The mixture should taste hot, salty and sweet, so adjust seasonings if necessary.
Southwest Shrimp and Corn Chowder


Ingredients:
butter, green onion, red bell pepper, serrano chilies, green chilies, all-purpose flour, 2% low-fat milk, frozen southern style hash brown potatoes, salt, ground cumin, small shrimp, fresh cilantro

Directions:
"Melt butter in a large Dutch oven over medium-high heat.  Add onions, bell pepper and serrano chile to pan; saute' 2 minutes or until tender, stirring frequently.  Add canned chiles to pan; cook 1 minute.  Add flour to pan; cook 1 minute, stirring constantly.  Stir in milk and next 5 ingredients (through corn]; bring to a boil.  Cook 5 minutes or until slightly thick.  Stir in shrimp; cook 1 minute or until shrimp are done.  Remove from heat; stir in cilantro."
Jon Vie Pecan Brownies


Ingredients:
sugar, brown sugar, corn syrup, butter, eggs, flour, pecan halves

Directions:
in large mixing bowl  with a wooden spoon mix  together  the sugars corn syrup and butter ( i used mixer ].
stir in eggs
one at time
until absorbed
melt chocolate over hot not boiling water
and stir into sugar mixture  until combined
stir  flour to aerate
stir in flour  until just combined
stir in pecans  reserving 1/2 cup for top
butter jelly roll pan
turn onto jelly roll pan  and spread evenly  sprinkle with pecans.
bake in preheated oven 350 degrees  until cake tester comes out clean  20 minutes  check at 15 minutes
cut into bars making 6 evenly spaced cuts on 15 inch side and 5  on 10 inch side.
Creamy Basil New Potatoes Salad


Ingredients:
new potatoes, kosher salt, green beans, alfredo sauce, garlic clove, ground black pepper, grape tomatoes, parmigiano-reggiano cheese, lemon, fresh basil, pine nuts

Directions:
Place potatoes in a 6-quart (6 L] pot; add salt and enough water to cover. Bring to boil on medium-high heat. Simmer on medium heat for 15 to 20 minutes or until fork-tender, adding green beans during last 4 minutes of cooking. Drain; return to same pot.
Meanwhile, combine Alfredo sauce, garlic and pepper. Pour over hot potatoes and beans; toss to coat. Spread mixture in an even layer onto a rimmed baking sheet; cool 20 minutes or until room temperature.
Transfer potato mixture to large container. Add tomatoes, cheese and lemon zest; mix gently. Cover and refrigerate 4 hours or until chilled. Add basil and pine nuts as garnish just before serving.
Crock Pot Mungo Gumbo


Ingredients:
white flour, fresh sage, garlic, chili peppers, broth, chicken breast halves, smoked sausage, celery, onion, sweet peppers, green pepper, zucchini

Directions:
Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo.
Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown.
Don't let it burn, be patient and keep stirring may take 10 minutes.
When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce.
Add the Sage, garlic,& chili.
Pour the sauce into your crock Pot.
Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well.
Turn the crockpot to low, cover with the lid and 6 hours later it is ready.
Serve with white or Brown rice.
Lava Cake


Ingredients:
bittersweet chocolate, butter, flour, eggs, sugar

Directions:
Heat  your oven about 180 degrees Celsius.
Melt the chocolate with the butter.
Whisk the eggs witn sugar until it completlely melted.
Connect the melted eggs with the melted chocolate.
Add flour and cocoa.
Mix the consistence.
Place the consistence into your mold.
Bake it about 5-6 minutes and then carefully pull out each cake. Turn upside down onto your plate and decorate it.
Awesome Lentil Sweet Potato Soup


Ingredients:
dry lentils, water, onion, firm tofu, sweet potatoes, kale, olive oil, salt, pepper

Directions:
Rinse 2 cups dry lentils and pick over. Put in cooking pot with 6 cups water and chopped onion and set to boil  until tender (about 20 minutes].
Heat olive oil (or other cooking oil] in a skillet at 350 degrees or so. Dredge tofu cubs in ground nuts and fry in the oil, turning as needed. When finished, add to the cooking lentils.
Open can of sweet potatoes and rinse in a sieve, then add to the soup mixture.
Season as desired with salt, pepper, toasted sesame oil, or other seasonings of your choice.
Variations: Use two or three medium sized sweet potatoes instead of canned. Wash, peel, and chop fine or food process and add in the beginning with the lentils, water, and onions.
Notes: I used fermented kale that I had on hand, which was very salty, and I only used about 1/4 to 1/2 cup and did not add extra salt. Also, I sprayed the tofu cubes with toasted sesame oil before frying and did not add extra oil to the soup.
When the weather is cold, I keep a crockpot of soup going all week and change it every day or so. I will probably change this one by adding roasted radishes because that is what I have on hand this week.
Little Wild Sorrel and Herb Tarts With Melted Goat's Cheese


Ingredients:
plain flour, butter, egg, sorrel, parsley, garlic clove, eggs

Directions:
Preheat the oven to 170C (325F, Gas mark 3]. For the pastry, rub the butter into the flour and bind with the egg, then allow it to rest for half an hour. Roll out the pastry and line six individual tart tins or 1 large tin.
Wash the spinach, sorrel and herbs if necessary and dry them well. Shred the spinach and sorrel. Heat a pan with a little oil and stir fry the spinach and sorrel until it collapses. Remove from the pan and spread out on a plate to allow it to cool quickly.
Chop the herbs, crush a sliver of garlic and place in a bowl with the eggs and cream. Add the spinach and sorrel, the seasoning and the nutmeg. Spoon into the tarts. Cook in the oven until the egg mixture is just set, about 15-20 minutes. They do not need to be fully cooked. Allow to cool.
To serve, take the tarts out of the tins and place on an oven tray. Increase the oven heat to 200C (400F, Gas mark 6]. Place a thick slice of the goat's cheese on the top of each tart and put them back in the oven for about 10 minutes. Serve on a bed of dressed salad leaves.
Sour Cream & Chives Mashed Potatoes


Ingredients:
potatoes, butter, light sour cream, chives, salt, pepper

Directions:
Steam potatoes until tender all the way through.
Add all other ingredients, and beat with an electric mixer until smooth and creamy.
Serve hot!
Chicken Liver Pate


Ingredients:
chicken liver, shallots, fresh thyme, garlic clove, butter, cognac, brandy, nutmeg, pistachios

Directions:
Line a bread loaf pan with plastic wrap. line bottom of pan with cracked pistachios.
Fry Chicken Liver with Shallots and Thyme in 1/2 stick of butter until almost cooked.  Add in Garlic.  Cook until Liver is no longer pink. Remove from heat. Add Cognac/Brandy and let cook down. Add Nutmeg and 1 cube soft butter.  Let butter melt down a bit.  Add mixture to food processor and puree until smooth. Mix in a handful of whole, cracked pistachios.  Add to loaf pan, cover and refrigerate until firm.  Serve on top of toasted Crostini.
Roasted, Herbed Baby Chickens


Ingredients:
butter, fresh parsley, spring onions, fresh lemon rind, lemon juice, salt, pepper, baby chickens

Directions:
Mix 4-1/2 oz butter with the herbs, spring onion lemon rind, 3/4 lemon juice, salt and pepper.
Preheat oven to 400 degrees F (200C].
Using your poultry shears, cut down either side of the backbone.
Discard the backbone and gently flatten the chickens.
Lift the skin from the breastbone and the legs.
Gently push the butter between the skin and flesh.
Tuck the wings and neck inward.
Lay the chickens on a rack in a shallow baking dish.
Brush with the remaining butter and juice mixture.
Bake for 30-35 minutes, or until the juices run clear.
Remove from oven when done, and set aside for 5 minutes before serving.
Apricot Biscotti


Ingredients:
hazelnuts, unsalted butter, sugar, lemon, rind of, eggs, vanilla extract, all-purpose flour, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350°F.
Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant.  Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy.  Gradually add sugar and beat until light and fluffy, about 2 minutes.  Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown.  Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.
Spice Cake


Ingredients:
egg, sugar, flour, salt, baking soda, water, cinnamon, nutmeg, allspice, cloves, walnuts

Directions:
Pre-heat the oven to 375.
Add all of the ingredients to a large bowl and mix well.
Pour into a buttered 9x12 pan.
Bake for 25-30 minutes (or until firm in the middle].
Cool on a rack before cutting.
Eggplant Parmesan


Ingredients:
eggplants, kosher salt, olive oil, mozzarella cheese, parmesan cheese, Italian tomatoes, onion, garlic cloves, olive oil, red pepper flakes, fresh basil

Directions:
Cut eggplants lengthwise into 3/4 to 1 inch thick slices.
Place a few slices in a colander and sprinkle with a little kosher salt.
Continue steps 1 and 2 until all eggplants are sliced and in the colander.
Put a plate that just covers the eggplant on top and weight it down with a heavy can.
Let eggplant drain in sink for 45 minutes to 1 hour.
Pat eggplant dry.
While eggplant is draining in sink:.
In a heavy sauce pan, heat 2 tablespoons of olive oil.
Add onion and cook until soft.
Add garlic and cook an additional minute of two.
Add tomatoes, salt, pepper, and red pepper flakes.
Cook over low heat until the sauce has thickened, about 30 minutes.
Add chopped basil and mix well.
Turn on oven broiler and place eggplant slices flat on a lightly greased baking sheet.
Lightly brush the tops of eggplants with olive oil.
Broil until lightly browned.
Turn eggplants over and brown.
Preheat oven to 350 degrees.
In large baking pan, first spoon in a little sauce to just cover the bottom of pan.
Place a layer of eggplant slices side by side without touching each other.
Spoon a little sauce on each slice.
Sprinkle a little of each of the grated cheeses on each eggplant.
Repeat steps 20 thru 22.
Bake, uncovered, until bubbly and lightly browned, about 35 to 40 minutes.
Teriyaki Sauce


Ingredients:
soy sauce, garlic, sugar, ginger powder, lemon juice

Directions:
"Mix all ingredients together in a sauce pan and bring to boil.  Simmer until it thickens."
TZATZIKI SAUCE


Ingredients:
English cucumber, sea salt, garlic cloves, dill, lemon juice, lemon zest, black pepper

Directions:
Using large holes of the grater, grate cucumber over a bowl and then chop cucumber finely if needed; transfer to a fine sieve. Sprinkle kosher salt evenly and let sit for 30 minutes. Transfer cucumber in a cheese cloth and squeezing out excess water; set aside.
In a bowl, combine yogurt, lemon juice, garlic, dill and pepper. Add the strained cucumber and mix well. Taste and adjust seasoning, if needed. Refrigerate for 2 hours or overnight. Just before serving, sprinkle a little more fresh chopped basil on top.
Cinna-Nut Fruit Salad


Ingredients:
low-fat yogurt, banana, kiwi, fresh blueberries, cinnamon, walnut pieces

Directions:
Pour the yogurt into a bowl. Add the prepared fruit, and stir gently.
Add several generous sprinkles of cinnamon (I'm a cinnamon fiend] and stir again. Top with walnuts.
Double Chocolate Banana Monkey Bread
Category: breakfast-and-brunch
By Culinary Envy

Double chocolate banana monkey bread is flaky layers of golden caramelized, cinnamon-spiced, dual chocolate goodness that is a sweet, gooey, addictive delicacy.

Ingredients:
cooking spray
1 cup brown sugar
1 (3.4 ounce) package instant white chocolate pudding mix, divided
2 tablespoons ground cinnamon
½ cup butter, melted
1 (16.3 ounce) package refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®), each cut into 8 pieces
1  ripe banana, mashed
½ cup semisweet chocolate chips
1 cup confectioners' sugar
2 tablespoons butter, melted
2 teaspoons heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray. Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain. Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined. Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces. Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate. Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.

Prep time: 30 mins
Cook time: 18 mins
Total time: 58 mins
Yields: 12 servings

Calories: 396
Fat: 17.4 g
Saturated fat: 8.9 g
Carbohydrates: 59.5 g
Sugars: 41.3 g
Dietary fiber: 1.8 g
Protein: 3.3 g
Cholesterol: 26.9 mg
Sodium: 568.9 mg
Mixed Vegetable Pickles


Ingredients:
cauliflower, carrots, fresh dill, cilantro, garlic, serrano chilies, habanero pepper, white wine vinegar, sea salt, dry mustard, ground cumin, turmeric

Directions:
Arrange cauliflower and carrots in four half-pint canning jars; set aside.
Heat remaining ingredients to a boil in a saucepan over medium heat, cook 10 minutes.
Turn off heat; let steep 5 minutes.
Pour mixture over the vegetables to cover.
Cover jars tightly; cool to room temperature, about 1 hour.
Refrigerate at least three days before serving.
Roasted Broccoli Sesame Salad


Ingredients:
broccoli, olive oil, soy sauce, sesame seeds

Directions:
Wash broccoli, discarding leaves and toughest part of stem.
Blanch entire head in boiling water for one minute.
Rinse under cold water.
Break off florets and cut remaining stem (peeled, if desired] into 2" pieces.
Preheat oven to 450 degrees.
Pour olive oil onto a baking sheet.
Spread broccoli pieces in one layer, turning to coat with olive oil.
Roast at 450 degrees for 5 minutes, turn broccoli pieces over, and continue roasting until broccoli begins to brown, about 5 minute more.
Whisk together soy sauce, vinegar, and sesame oil.
Stir in 3 tablespoons sesame seeds.
When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat.
Sprinkle with remaining tablespoon sesame seeds.
Serve warm or at room temperature.
Kittencal's Baked Apples


Ingredients:
apples, brown sugar, cinnamon, nutmeg, raisins, butter, boiling water

Directions:
Set oven to 350 degrees F.
I prefer to bake the apples on the second-lowest oven rack to prevent the apples from darkening on the bottom if you do so then you might need to increase baking time slightly.
Prepare an 8 x 8-inch baking pan.
Wash and scrub the skins of the apples then dry.
Remove the cores to about 1/2 to 3/4-inch from the bottom (do not core all the way through and make the core about 3/4-inch wide].
In a bowl combine the brown sugar with cinnamon, nutmeg (if using] and raisins.
Place the cored apples into the baking pan, then divide/stuff the mixture into each hole of the apples.
Top/dot with 2 teaspoons butter.
Pour the boiling water into the pan.
Bake for about 30-40 minutes or until just fork tender basting the apples with the pan liquid several times during baking (do not overbake or the apples will be mushy, check after about 25 minutes of baking time].
Serve warm with vanilla ice cream.
Island Style Rice and Beans


Ingredients:
olive oil, yellow onion, green bell pepper, garlic cloves, long grain white rice, ground cumin, black beans, canned black beans, whole tomatoes, water

Directions:
Preheat oven to 350.
In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
Add rice and cumin; cook while stirring, for 1 minute.
Stir in beans, tomatoes with liquid, water and hot pepper sauce.  Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
Transfer rice mixture to a lg. baking dish (11"x7"]. Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.].  To serve, thaw in refrigerator, and bake according to directions above.
Copeland's Fried Bow Tie Pasta


Ingredients:
bow tie pasta, eggs, milk

Directions:
Boil bowtie pasta in salted water for 7 to 8 minutes (about half of the recommended cooking time].
Drain and cool the pasta.
Mix eggs and milk together.
Dip each piece of pasta into milk and eggs, then roll in the bread crumbs.
Fry pasta in the oil until deep golden brown.