xiaoxl/recipe_data huggingface dataset:
Apple Orchard Green Beans


Ingredients:
fresh green beans, carrot, green onions, water, sugar, dried thyme, cornstarch, Red Delicious apple

Directions:
In a large saucepan, mix together the green beans, carrots, onions, water, sugar, and thyme.
Bring to a boil; lower heat, cover and simmer for about 5 minutes or until the vegetables are crisp-tender.
Add the apple juice to a small mixing bowl; blend in the cornstarch by stirring until dissolved.
Add to vegetables.
Stir and add in apples.
Continue to simmer on low heat for 2 minutes or until sauce thickens.
Kahlua Pumpkin Pie


Ingredients:
evaporated milk, light brown sugar, Kahlua, light corn syrup, pumpkin pie spice, salt, canned pumpkin, eggs

Directions:
beat eggs and add pumpkin., stir in rest of ingredients well., preheat oven 450., cook empty and pricked pie shell 8 minutes., carefully pour filling into pie shell., reduce oven to 325., bake for about 45-50 minutes., cool on wire rack.
Old School Caesar Salad - Bethenny Frankel


Ingredients:
mustard, garlic cloves, lemon juice, anchovy paste, Worcestershire sauce, parmesan cheese, olive oil, romaine lettuce, crouton

Directions:
Mix all ingredients except for the romaine and croutons in a blender., Blend well and pour onto the lettuce. Toss and top with croutons.
Gand's Star Anise Ice Cream


Ingredients:
half-and-half, heavy cream, star anise, ground cinnamon, vanilla bean, cinnamon stick, sugar

Directions:
In a 2-quart saucepan over medium heat, put half and half, cream, star anise, ground cinnamon, vanilla and cinnamon stick.  Heat, whisking occasionally to avoid burning or sticking to the bottom of the pan.  DO NOT LET BOIL.  When the mixture reaches a fast simmer, turn off the heat and let the flavors infuse for 10 minutes.
Whisk together the egg yolks and sugar in a bowl.  Still whisking, slowly pour half of the cream mixture in a thin stream to the egg mixture.  Then add the egg-cream mixture to the saucepan containing the other half of the cream mixture.
Heat over medium heat, stirring constantly with a wooden spoon.  At 160 degrees, the mixture will give off a puff of steam.  When it reaches 180 degrees, it will be thickened and creamy, like eggnog.  If you don't have a candy thermometer, test it by dipping a wooden spoon into the mixture.  Run your finger down the back of the spoon.  If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet.
When the mixture is ready, quickly remove it from the heat.
Meanwhile, put 2 handfuls of ice cubes in a large bowl, and add enough cold water to cover.  Rest a smaller bowl in the ice water.  Pour the cream mixture through a fine sieve into the smaller bowl, removing the vanilla bean pieces and cinnamon stick.
Chill 3 hours.  Then freeze in an ice cream freezer according to the manufacturer's directions.  (Don't have an ice cream freezer?  After 3 hours, gently stir ice cream and transfer to desired freezer storage containers.  Freeze 2-3 hours, or until desired hardness.  High fat ice cream will not get rock hard.].
Venison and Wild Rice Casserole


Ingredients:
green pepper, celery, garlic clove, butter, chili powder, curry powder, raw wild rice, onion, canned tomatoes, flour, water, seasoning salt

Directions:
Dredge venison cubes in flour., Brown in butter over medium to low heat., Add onion and garlic and continue cooking about 5 minutes, stirring frequently., Add remaining ingredients except rice., Bring to boil., Add RAW WELL WASHED wild rice and pour in a 2 quart casserole., Cover and bake at 350 degrees about 1 hour, stirring twice while baking.
Whole Baked Cauliflower With Tomato and Olive Sauce


Ingredients:
red onion, garlic cloves, cauliflower head, olive oil, kalamata olive, flat leaf parsley, diced tomatoes, red wine vinegar

Directions:
Heat the oil in a pot large enough to hold an entire head of cauliflower, leaving an inch around it.
Add the onion, garlic, and chopped cauliflower stalk and slowly fry for 10 minutes until softened and with a little colour.
Add the olives, anchovies (if using] and parsley stalks and fry for another 2 minutes.
Add the tomatoes along with a cup of water and the vinegar.
Stir everything together and bring to a boil.
Take the cauliflower and gently push it down into the sauce.  The cauliflower should be partially submerged.
Drizzle with a bit more olive oil, cover and let cook over low heat for 50 minutes.
Garnish with the parsley leaves.
Basic Black Beans


Ingredients:
black beans, water, salt, ground black pepper, cumin, onion powder, garlic powder, bay leaf

Directions:
Rinse beans in a colander under running water, picking out any debris.
Place rinsed beans in a heavy pot filled with 6 cups of water  and soak overnight.
Add bay leaf and 1/4 tsp each of cumin, onion powder, and garlic powder.
Bring just to a boil, then cover and simmer for 1 1/2 – 2 hours, or until beans are tender. Add 1 tsp salt and  1/2 tsp pepper  (or more to taste].
Makes about 6 cups of cooked beans.
Beef With Black Bean Sauce


Ingredients:
rump steak, dry sherry, garlic clove, onion, garlic clove, beer, water, capsicum, cornflour

Directions:
Mix marinade ingredients in a bowl, stir through steak cubes to coat well and marinate for 30-60 minutes.
For the sauce heat oil in a large saucepan and lightly saute the onion and garlic until soft.
Remove from heat, add all other sauce ingredients and mix well. At this stage if you like you can place the sauce in the refrigerator for later.
Heat oil in a wok or frypan and cook beef until done to your liking, it won't be cooked much further so make sure it is done but being cubed it doesn't take long to cook.
Return sauce to medium heat and stir until sauce starts to thicken. Allow it to bubble but not boil hard, this step will take about 5 minutes.
Place cooked beef in the saucepan and warm through and mix for a few minutes.
Serve over cooked plain rice with generous lashings of the sauce.
Campbell's Green Bean Bake


Ingredients:
green beans, milk, pepper

Directions:
Combine cooked green beans, cream of mushroom soup, milk, pepper and HALF the can of french fried onions in a medium casserole dish.
Mix together.
Bake for 25 minutes at 350°F.
Remove from oven and top with remaining onions.
Bake an additional 5 minutes.
Cauliflower and Bacon Soup With Mustard Cheese Toasties


Ingredients:
onion, streaky bacon, potatoes, cauliflower, milk, prepared mustard, gruyere, cheddar cheese

Directions:
START THE SOUP:
Heat oil in a large pan, add onion and fry for 5 minutes until softened. Chop two bacon rashers, add to the pan and fry for a further 2 minutes.
FINISH THE SOUP:
Stir in the potatoes and cauliflower and mix well. Add the stock and bring to the boil. Cover and simmer for 15 minutes until the vegetables are tender. Preheat the grill to medium. Purée the soup in a blender or soup processor, then return to the pan and stir in the milk. Reheat gently. Check the consistency and add more water, stock or milk if desired. Reheat gently, taste and add salt and pepper.
TOASTIES:
Meanwhile, grill the remaining bacon until crisp, then drain on kitchen paper and cut into pieces. Toast the bread on one side; spread mustard over the untoasted sides and sprinkle with the grated cheese. Grill until the cheese is melted and golden.
SERVE:
Serve big bowls of soup sprinkled with the grilled bacon pieces and cheese toasties on the side.
3 Minute Apple Crumble


Ingredients:
green apple, applesauce, cinnamon, graham crackers

Directions:
1. Put the apple into a bowl and microwave on high for 1 minute. Mix in sauce and microwave for another minute.
2. Crumble digestives on top and sprinkle cinammon.
3. Enjoy. Perhaps with some ice-cream.
Mediterranean Tuna Sandwich


Ingredients:
olive oil, red wine vinegar, red onion, tuna, capers, kalamata olive, tomatoes

Directions:
Using a small bowl, mix olive oil and red wine vinegar together.
Place onions in mixture and let marinate while you prepare the rest of the ingredients.
When ready, set out bottom slice of bread, drizzle thinly with the oil-vinegar mixture, and layer onions.
Follow with capers and olives, tuna, tomato, leaf green, drizzled lightly with oil-vinegar mixture and top slice of bread.
Squish everything together and let sit for a few minutes while you clean up, bring plenty of napkins, this is one messy sandwich!
Molasses BBQ Sauce


Ingredients:
tomato sauce, molasses, cider vinegar, orange zest, Worcestershire sauce, ground mustard, paprika, seasoning salt, pepper, garlic powder

Directions:
In a saucepan combine all ingredients., Bring to a boil., Reduce heat,simmer uncovered for 20 minutes.
Vanilla Coffee Creamer
Category: drinks
By slygusa

Simple, basic coffee creamer recipe. Store in the refrigerator for 1 week.

Ingredients:
2 cups half-and-half
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract

Directions:
Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 30 servings

Calories: 63.7
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 7.8 g
Sugars: 7.2 g
Protein: 1.5 g
Cholesterol: 10.4 mg
Sodium: 23.2 mg
Healthy Vegan Cookies


Ingredients:
baking powder, sunflower seeds, raisins, carob chips, salt, flax seed meal, pure maple syrup, chocolate soymilk, blackstrap molasses, vanilla extract, canola oil

Directions:
Preheat oven to 350 degrees., Mix all of the dry ingredients, except the flax meal, in one bowl., Mix the flax meal, with the maple syrup and milk., Add the rest of the wet ingredients to wet mixture., Combine wet and dry mixtures, mix well., Form balls from dough and place on greased cookie sheet., Bake for 13-14 min, then let cool.
Cheesy Bratwurst and Beer Soup


Ingredients:
olive oil, onion, celery, carrot, flour, potato, beer, mustard powder, garlic powder, celery seed, salt, fresh ground black pepper, cayenne pepper, milk, half-and-half, Worcestershire sauce, cheddar cheese

Directions:
Saute onion, celery, and carrot in olive oil in a large pot for 15 miutes, stirring occasionally.
Sprinkle the flour over the veggies and let cook for a minute.
Add the potatoes, stock, and beer and bring to a boil.
Cook 15 minutes or so, until potatoes become tender.
Add the spices and seasonings, milk and Worcestershire sauce.
Remove from heat and stir in the cheese until it is melted.
Ladle out about 2 cups of the veggies from the soup and puree them, and then pour them back inches.
Turn the heat back on to low.
Stir in the bratwurst and allow it to warm through.
Cinnamon Biscuits


Ingredients:
all-purpose flour, icing sugar, butter, cinnamon, eggs, baking powder, salt

Directions:
mix the butter + icing sugar with the whisk till you get creamy pale mixture.
add the eggs and go on whisking till they blend well.
sift the flour +baking powder +salt+cinnamon.
add the flour mixture to the butter mixture and mix with your hands till you have a homogenous dough.
spread the dough between two plastic sheets or baking sheets, and put that spreaded dough as it is -between the sheets- on a tray in the freezer for 10-15 min.
heat the oven on 190 C or moderate.
with your favourable cutter cut the shapes you want from the dough -notice how easy the quiet chilled dough will help in this step-.
put your biscuits on a tray lightly spayed with oil, or use baking sheet
make holes in half the number of the biscuits using suitable size cutter.
put in the oven it will take 10-12 min just till the buttom has light golden color.
cool on a wire rack.
sprinkle the pieces with holes with icing sugar.
put small amount of jam -goes best with apricot- on each whole piece.
put the biscuits with holes on top of those with jam.
Instant Pot® Sweet and Spicy Chicken Thighs
Category: meat-and-poultry
By RainbowJewels

An easy weeknight meal that's ready in about 30 minutes. The sticky sauce is delicious and goes great over stir-fry veggies, lo mein noodles, or rice.

Ingredients:
⅓ cup chicken broth
¼ cup soy sauce
¼ cup honey
4 cloves garlic, minced
½ teaspoon red pepper flakes
freshly ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon water
2 teaspoons cornstarch

Directions:
Whisk chicken broth, soy sauce, honey, garlic, red pepper flakes, and pepper together in a multi-functional pressure cooker (such as Instant Pot®). Add chicken thighs and turn to coat with the sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken thighs and set aside, keeping them warm. Select Saute function. Stir together water and cornstarch in a small bowl and add slurry to Instant Pot®. Cook and stir until sauce has thickened and reduced, about 5 minutes. Return chicken thighs to the sauce and toss to coat.

Prep time: 5 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 367.4
Fat: 17.8 g
Saturated fat: 5 g
Carbohydrates: 21.4 g
Sugars: 17.8 g
Dietary fiber: 0.4 g
Protein: 30 g
Cholesterol: 106.5 mg
Sodium: 1096.5 mg
Pumpkin Muffins With Crumble Topping (G/F)


Ingredients:
flour, granulated sugar, baking powder, pumpkin pie spice, salt, eggs, canned pumpkin, canola oil, vanilla, flour, sugar, brown sugar, pumpkin pie spice, shortening

Directions:
MUFFINS:  In a large bowl, combine the flour, sugar, baking powder, pie spice and salt.
In another bowl, combine the eggs, pumpkin, oil and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened.
Coat muffin pans with non-stick spray or use muffin liners and fill each three-fourths full with batter.
CRUMBLE TOPPING: Combine the flour, sugar, brown sugar and pie spice.  Cut in the shortening until crumbly.
Sprinkle crumble topping over each muffin batter.
Bake at 350F for 25-30 minutes or until a toothpick test passes clean.
Cool for 5 minutes in pan before removing from pan to wire rack to cool completely or you may serve warm.
Tomalito - Sweet Corn Pudding or Cake
Category: side-dish
By SONJASTEIN

This is that sweet corn pudding-type stuff they serve in Mexican restaurants like Chevy's. Yum! Serve using an ice cream scoop to get a nice round look. Be sure to share even though that will be REALLY hard to do!

Ingredients:
½ cup butter, softened
⅓ cup masa harina
¼ cup water
2 cups frozen corn, thawed, divided
¼ cup cornmeal
⅓ cup white sugar
2 tablespoons heavy whipping cream
½ teaspoon baking powder
¼ teaspoon salt

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat butter in a medium bowl with an electric mixer until creamy. Beat   and water into creamed butter until smooth. Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture. Mix sugar, cream, baking powder, and salt together in a separate bowl. Pour sugar mixture into corn mixture; stir to combine. Spoon corn batter into an ungreased 8-inch square baking dish. Smooth the top of the batter with a spatula. Cover dish with aluminum foil. Fill a 9x13-inch casserole dish 1/3 full of hot water. Place the covered 8-inch square dish into the water. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes. Remove 8x8-inch dish from water bath and let cool for 10 minutes.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 1 8x8-inch square pan

Calories: 216.3
Fat: 13.5 g
Saturated fat: 8.2 g
Carbohydrates: 24.1 g
Sugars: 9.8 g
Dietary fiber: 1.8 g
Protein: 2.2 g
Cholesterol: 35.6 mg
Sodium: 188.3 mg
Apple Cider Pumpkin Bisque


Ingredients:
butter, flour, milk, pumpkin puree, apple cider, nutmeg

Directions:
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so].
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Gluten-Free Pie Crust
Category: desserts
By Sandra LeRose

I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing.  After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.

Ingredients:
¾ cup arrowroot starch
⅔ cup white rice flour
⅔ cup brown rice flour
1 tablespoon white sugar  (Optional)
14 tablespoons cold butter, cut into chunks
2 large cold eggs
1 tablespoon white vinegar
1 tablespoon cold water, or more as needed   (Optional)

Directions:
Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal. Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour. Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 crusts

Calories: 167.4
Fat: 11 g
Saturated fat: 6.6 g
Carbohydrates: 15.8 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Cholesterol: 50 mg
Sodium: 80.5 mg
Mango Bean Salad


Ingredients:
cucumber, celery, mango, yellow bell pepper, onion, garlic clove, cumin, lime, juice of, olive oil, sugar

Directions:
Combine all ingredients, toss and serve! Super simple.
For a bit more tang, add a splash of white  wine vinegar.
Substitute chick peas for romano beans for a toothier salad, Romano beans make a soft salad where the texture of the crunchy celery and sweet mango really stand out.
Chicken & Green Chile Soup with Tamale Dumplings


Ingredients:
poblano chiles, canola oil, onion, red bell pepper, carrot, scallions, garlic, chicken broth, tomatoes, canned tomato, fresh basil, chicken, canola oil, salt, cumin, masa harina, egg, fresh corn kernels, frozen corn kernels

Directions:
Soup: Heat oil over medium heat. Add onions, bell peppers, carrots, scallions and  garlic. Cook until softened, about 2 min.
Add broth, tomatoes, tomatillos and  roasted chiles.
Bring to a bo il, reduce heat to low and add basil.
Simmer ~10  minutes.
Dumplings: In a saucepan, combine oil, salt, cumin and 1/2 cup water and bring to boil.
Sift in masa harina and stir with a wooden spoon until the mixture pulls away  from the sides of the pan and no longer clings to spoon, 3 to 4 minutes.
Stir  in chile powder and remove from heat. Beat in egg and egg white. Fold in  corn.
With wet hands, form the dough into 16 dumplings.
Spoon the dumplings  into the gently simmering soup and cook until no longer doughy, 3 to 5  minutes.
Add chicken and simmer until heated through.
Add salt and pepper to  taste.  (This recipe is best if prepared ahead of time and allowed to sit overnight  to allow the flavors blend and develop.]
Cinnamon Party Loaf


Ingredients:
butter, powdered sugar, honey, vanilla, sugar, cinnamon, powdered sugar, milk

Directions:
Roll loaf into a 20-22-inch rope.
Form into a circle and place in the bottom of a sprayed bundt pan.
Cover with plastic wrap and let rise until double in size.
Remove wrap and bake at 350°F 20-25 minutes or until lightly browned.
Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust.
Combine softened butter and powdered sugar well.
Stir in honey and vanilla.
Spread the honey butter between all the cuts.
Combine sugar and cinnamon and generously sprinkle in between all cuts.
Wrap loaf in foil and place on baking sheet. Warm in 350°F oven 15-20 minutes.
Combine powdered sugar and milk to make glaze and drizzle on warmed bread or serve as dipping sauce.
Creamy & Crunchy Macaroni Salad


Ingredients:
elbow macaroni, mayonnaise, celery, carrot, hard-boiled egg, onion, ground mustard, salt, ground black pepper, paprika, water, salt

Directions:
In a large pot bring 3 quarts water to a rolling boil., Add 1 1/2 teaspoons salt., Gradually add dry elbow macaroni., Return to a boil., Boil uncovered 6-8 minutes., Drain well and rinse with cold water and drain again., In a medium bowl combine all ingredients., Place cooked macaroni in a large bowl and toss well with other ingredients., Cover and refrigerate.
Oodle Kaboodles


Ingredients:
peanut butter, pecans, raisins

Directions:
Line several trays or cookie sheets with wax paper.
Place chocolate chips, peanut butter chips and peanut butter in a large microwave-safe bowl.  Micorwave on HIGH (100%], 1 minute; stir.  Continue heating 30 seconds at a time, stirring after each heating until chips are completely melted and mixture is smooth when stirred.  Stir in Noodles, peanuts and rasins.
Drop by heaping teaspoonfuls onto prepared trays. Refrigerate until set (about 40 minutes]. For best results store in refrigerator.  About 4 1/2 dozen candies.
Vegan African Peanut Stew in the Instant Pot®
Category: world-cuisine
By Dea

One of my go-to favorites; hubby would eat it weekly, and he's not vegan. Serve with cilantro and chopped peanuts.

Ingredients:
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
¼ teaspoon dried red chile flakes
⅛ teaspoon ground cloves
1 teaspoon salt
2 medium sweet potato, cut into 1/2-inch pieces
1 cup diced yellow onion
½ cup diced red bell pepper
4  garlic cloves, minced
1 (3 inch) piece ginger root, peeled and minced
1 (28 ounce) can crushed tomatoes
½ cup peanut butter
2 cups water
3 cups chopped collard greens
chopped cilantro, or to taste
chopped peanuts, or to taste

Directions:
Mix cumin, cinnamon, cayenne, chile flakes, cloves, and salt together in a bowl. Set spice mixture aside. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow the pot to preheat for 2 minutes. Add sweet potato, onion, and bell pepper. Cook, stirring occasionally, for 3 minutes. Add a splash of water and stir if vegetables stick to the pot. Add garlic, ginger, and spice mixture; cook and stir continually for 1 minute. Turn pressure cooker off. Add tomatoes and peanut butter. Stir until dissolved. Add water and stir. Close and lock the lid with vent set to sealing. Select manual mode and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in  . Place cilantro and chopped peanuts in separate bowls and serve alongside stew.

Prep time: 30 mins
Cook time: 26 mins
Total time: 1 hr 6 mins
Yields: 4 servings

Calories: 446.5
Fat: 21.9 g
Saturated fat: 4.2 g
Carbohydrates: 54.4 g
Sugars: 10.9 g
Dietary fiber: 12.4 g
Protein: 17.1 g
Sodium: 1066.4 mg