xiaoxl/recipe_data huggingface dataset:
Apricot Biscotti


Ingredients:
flour, sugar, baking soda, salt, eggs, orange zest, vanilla, water

Directions:
Chop the apricots.
Sift flour, sugar, baking soda, and salt into a medium bowl.
In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined.  Stir in the flour mixture and beat until a stiff dough is formed.
Fold in apricots.
In a small bowl, beat the remaining egg with the water.  Form the dough into 2 logs, about 12 inches long each.  Place on a greased cookie sheet and flatten slightly.  Brush with egg wash.
Bake at 350 degress for 40-50 minutes, until golden.  Allow the logs to cool on the baking sheet for about 10 minutes.
With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices.  Place the slices (cut side down] on the baking sheet.
Bake at 350 degrees for 10 or 15 minutes more, until golden  Cool on a wire rack.  After cool, keep fresh in an airtight container.
Blood Orange, Plum and Grape Juice


Ingredients:
grapes, blood orange, plum, seltzer water

Directions:
Peel the orange (leave some zest], chop and remove any seeds.
De-stem the grapes (I used white].
Chop and core the plum.  Keep or remove the skin, depending on preference.
Blenderize all items with just a little water.
Add selzer water or regular water if you wish, to bring beverage to desired thickness.  Stir gently with a spoon.
Sweet Chili & Onion Jasmine Rice


Ingredients:
water, salt, onions, garlic cloves, brown sugar, salt, rice vinegar, fresh cilantro, peanuts, cashews

Directions:
Cook rice per package instructions using 1 3/4 cups water and 1/2 teaspoon salt; keep warm.
In the meantime, in a medium-sized skillet, heat oil over medium heat.  Add onions and garlic; cook, tossing frequently, 15 minutes or until onions are golden.  The onions should reduce to about 1 cup.  Stir in brown sugar, salt, chili paste, and rice vinegar; cook another 3-4 minutes, stirring constantly.
Gently fold rice into onion mixture.  Garnish with peanuts and cilantro.
Loaded Baked Potato Soup-Lactose Free


Ingredients:
olive oil, shallot, garlic, chicken broth, soymilk, salt, pepper, bacon, chives, yukon gold potatoes, cauliflower

Directions:
Cut Cauliflower into florets.
Place 4 cups of Silk Original Soy Milk and Cauliflower in stockpot.  Simmer covered for 25 minutes or until desired tenderness.
While cauliflower is cooking, steam potatoes in microwave.  (Each steamer bag takes 7 minutes.].
Dice potatoes and set aside.
Saute onions & garlic in olive oil over low heat for about 5 minutes.  Allow flavors to enhance, but do not brown it!  Set aside.
By now cauliflower should be tender, drain liquid from cauliflower.  Reserve it for the soup!
Use mixer to blend cauliflower, then put back in stockpot.
Add diced potatoes, sauteed onions/garlic, can of chicken broth & reserved soy milk.  Stir until combined over medium heat until warm.
Serve garnished  with cheese, chives, and bacon.
Salt Cod Fish Balls


Ingredients:
salt cod fish, raw potatoes, butter, pepper, eggs

Directions:
Soak cod fish in water, preferably overnight then boil for 1/2 hour.  Meanwhile peel and dice potatoes; boil for 20 minutes.  When cool mash coarsely.
Drain, rinse fish under cold water and flake making sure to remove fine bones.
Add butter, pepper and shredded fish to potatoes, mix well.
Form mixture into light, feathery balls.
Dip in beaten egg then breadcrumbs.  Fry in deep oil in fryer basket until golden brown.
Drain on absorbent paper and serve very hot with your favorite cocktail sauce.
Middle Eastern Feta Spread


Ingredients:
feta cheese, walnuts, garlic cloves, extra virgin olive oil, fresh oregano, of fresh mint, salt, pepper, bay leaf

Directions:
Place feta cheese on a plate and mash very well with a fork.
Add all other ingrdients and mix very well.
Place bay leaf into center of dip.
Cover and chill at least 4 hours before serving.
When ready to serve, stir; REMOVE the bay leave and stir more.
Serve.
The Best Lemon Vinaigrette
Category: side-dish
By lukeder101

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

Ingredients:
¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

Directions:
Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 127.6
Fat: 13.5 g
Saturated fat: 1.9 g
Carbohydrates: 1.9 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 214.2 mg
Sake On-The-Rocks


Ingredients:
sake, lemon

Directions:
Pour the sake over ice., Add a twist of lemon peel., I like to run the lemon peel on the rim of the glass.
Kickin' Pimento Cheese Spread
Category: appetizers-and-snacks
By metread

Classic pimento cheese with creamy texture and a little extra kick. This is a great make-ahead dish. I love grilled pimento cheese sandwiches, and this one won't disappoint. Also a great topping for grilled burgers. I add more cayenne when I want more kick.

Ingredients:
⅓ cup cream cheese, softened
⅓ cup mayonnaise
¼ cup sour cream
2 cups shredded sharp Cheddar cheese
¼ cup diced pimentos
½ teaspoon cayenne pepper
¼ teaspoon garlic powder

Directions:
Beat cream cheese, mayonnaise, and sour cream in a bowl with an electric mixer until smooth. Stir in Cheddar cheese, pimentos, cayenne pepper, and garlic powder. Cover and refrigerate until ready to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 92.3
Fat: 8.6 g
Saturated fat: 4 g
Carbohydrates: 0.7 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 3.3 g
Cholesterol: 18.8 mg
Sodium: 104.3 mg
King Peter (Cocktail)


Ingredients:
tonic water, lemon juice

Directions:
"Mix all ingredients together."
Neapolitan Struffoli
Category: world-cuisine
By FestivelySouthern

Struffoli is a Neapolitan dessert that is traditionally prepared at Christmas and made of tiny dough balls that have been deep-fried and soaked in honey, then piled high on plates and trays. Some like to form them in the shape of Christmas trees or wreaths, always festively covered with multi-colored candy sprinkles. People who grew up with this traditional Christmas treat go out of their way to make sure there is a struffoli on the holiday table.

Ingredients:
5 cups gluten-free all-purpose flour (such as King Arthur®)
1  lemon, zested
½  orange, zested
1 tablespoon baking powder
½ teaspoon salt
⅓ cup extra-virgin olive oil
6 jumbo eggs
½ cup cane sugar
2 quarts vegetable oil for frying, or as needed
1 tablespoon vanilla extract
2 cups honey
¼ cup multi-colored sprinkles, or more to taste

Directions:
Combine flour, lemon zest, orange zest, baking powder, and salt together in a food processor; pulse to combine. Mix eggs and sugar together in a separate bowl; add 1/3 cup olive oil and vanilla extract and beat again. Mix together with flour mixture using hands to knead. Line a baking sheet with parchment paper. Heat frying oil in a deep saucepan over medium heat until the temperature reaches 375 degrees F (190 degrees C), about 5 minutes. Transfer dough to a floured work surface; continue to knead sticky dough with floured hands. Flatten dough into a thin loaf about 10 inches long. Cut long ropes from the loaf, then slice ropes into 1/2-inch pieces and transfer to the prepared baking sheet. Fry dough pieces in batches in the hot oil until golden brown, about 2 minutes. Transfer to a plate lined with paper towels. Heat honey in a saucepan until warm and fluid, about 1 minute. Pour hot honey over struffoli and toss to coat. Sprinkle with multi-colored sprinkles.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 48 servings

Calories: 162.2
Fat: 6.7 g
Saturated fat: 0.9 g
Carbohydrates: 25.1 g
Sugars: 15 g
Dietary fiber: 1.5 g
Protein: 2.5 g
Cholesterol: 30.2 mg
Sodium: 66.8 mg
New York Strip Steak


Ingredients:
coffee, brown sugar, ground allspice, kosher salt, fresh ground black pepper

Directions:
Combine coffee, brown sugar, allspice, salt and pepper to taste. Pat rub on both sides of each steak.
Prep grill for cooking over indirect heat. You'll need a medium-high temperature of around 350°F (180°C] to grill steaks. For natural gas grills, preheat grill to medium-high and turn off one burner to achieve indirect heat.
Grease grate with canola oil. Place steaks on grill over direct heat. Cook for four to five minutes per side, or until well-marked. Move steaks to the cooler part of the grill and close lid. Cook for two to three minutes for medium-rare, or to the desired tenderness.
Remove steaks from grill and let rest for five minutes before serving.
Best Carrot Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, cinnamon, eggs, white sugar, light brown sugar, vanilla, carrots, crushed pineapple, walnuts, pecans

Directions:
Set oven to 350 degrees F.
Grease and flour a 13 x 9-inch baking pan.
In a medium bowl, combine flour, baking soda, baking powder, salt and cinnamon.
In a large bowl using an electric mixer beat together eggs, oil, both sugars and vanilla until very well blended.
Mix in the carrots, crushed pineapple and walnuts.
Add in the flour mixture; beat to combine.
Transfer batter to prepared baking dish.
Bake about 50 minutes, or until cake tests done.
Cool completely in the pan before frosting.
Slovenian Easter Bread - Velikonocni Kruhki


Ingredients:
active dry yeast, milk, sugar, all-purpose flour, ground cardamom, confectioners' sugar, butter, vanilla, salt, candied citron peel, lemon, light raisins, dark raisins, water

Directions:
Mix together the yeast, milk and 2 tbl sugar in a small bowl and let stand until bubbly, about 10 minutes.
In a large bowl or stand mixer, place 2 1/2 c flour, yeast mixture, cardamom, confectioners' sugar, butter, vanilla and salt. Combine to make a soft dough.
Add the citron, lemon juice and zest, ground almonds and raisins, mixing well.
Knead for 10-15 minutes by hand or 5-7 minutes by machine. Add the remaining 1/2 cup flour if necessary, so that the dough is not sticky.
Form dough into a large bowl and let it rise, covered, until doubled. (Doughs rich in butter can take longer to rise, so be patient].
Punch down and knead for two minutes on a lightly floured surface.
Heat oven to 350 deg.
Form 10-12 balls from the dough and place on a parchment-lined baking sheet.
Brush the tops of the dough balls with the egg wash and bake 30-35 minutes or until golden brown.
Chinese Curried Beef & Potatoes


Ingredients:
potatoes, onions, curry powder, curry powder, satay sauce, Chinese chili sauce, soy sauce, water, water, sherry wine, cornflour

Directions:
Slice steak thinly across the grain.
Peel potatoes and cut into 1/2 inch cubes.
Peel onions, cut into quarters and separate each layer.
Heat oil in pan or wok, add potatoes, cook 5mins or until just tender but still crisp, tossing occasionally.
Add onions and curry powder, cook further 2 minutes, remove from pan.
Heat extra oil in pan, add steak, cook until golden brown on both sides and  cooked through.
Add potatoes, onion and extra curry powder; toss for 2 minutes.
Add combined sate sauce, chilie sauce, soy sauce, water, stock cube, cornflour and sherry.
Toss until sauce boils and thickens.
Reduce heat, simmer 30 minutes or until potatoes are cooked.
Serve with boiled rice.
Restaurant's  Corn Tortillas


Ingredients:
masa harina, all-purpose flour, water

Directions:
Mix all ingredients in a bowl and form a dough., Take a handful of masa and make tortillas in your tortilla press., Cook on a teflon protected skillet or grill on both sides.
Pineapple Raita


Ingredients:
yogurt, sugar

Directions:
Add pineapple to yogurt.
Taste and add sugar if required (it should be sweet but not overly sweet].
Mix well.
Chill well before serving.
Mexican Crock Pot Chicken


Ingredients:
chicken broth, green chili salsa, salsa, flour, onion, chicken breasts, low-fat sour cream, sharp cheddar cheese, monterey jack cheese, iceberg lettuce, corn tortillas

Directions:
Combine the broth, salsa and flour in a slow cooker, whisking to blend, stir in onion.
Arrange the chicken breast in the crock-pot; cover and cook on LOW for 6 hours.
Remove the chicken breast to a plate; ladle sauce from pot into a blender and puree,(Or use Stick blender for easy clean-up], stir in sour cream.
Return chicken and sauce to crock-pot; keep warm until ready to serve.
Warm beans in a small pan on stove; warm tortillas in tortilla warmer in microwave.
Arrange chicken on plates and top with shredded cheese; Serve with Beans, lettuce, additional salsa and tortillas.
Stir-Fry Chicken and Vegetables
Category: world-cuisine
By Michael Scovetta

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Ingredients:
6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1  zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6  green onions, chopped

Directions:
Mix chicken, soy sauce, sherry, and cornstarch in a bowl. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean. Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 313.8
Fat: 16.2 g
Saturated fat: 2.6 g
Carbohydrates: 20.2 g
Sugars: 6.3 g
Dietary fiber: 5 g
Protein: 22.1 g
Cholesterol: 45.4 mg
Sodium: 1265 mg
Vegan Fried Rice With Bok Choy


Ingredients:
scallion, paprika, soy sauce, chili sauce, cooked rice, fresh ginger, miso, garlic cloves, bok choy, mushrooms, lime zest, cumin powder, cilantro

Directions:
Place a large ovenproof platter in the oven set at about 150 - to keep it warm.
Heat the oil over medium-high heat in a wok or large fry pan. Add the scallions and paprika. Stir fry for 1 minute. Stir in the soy sauce, chili sauce and agave syrup. Add the rice and stir fry until the rice is completely coated with the scallion mixture: 3-5 minutes.
Spoon the rice into the center of the warmed platter leaving about a 2 inch border all the way around. Return it to the oven.
Heat another tablespoon of oil in the wok. Add the ginger, miso, garlic and chill. Stir fry for 1 minute. Add the bok choy, mushrooms, lime peel and cumin. Stir fry for 5-7 minutes or  until the vegetables are tender.
Spoon the bok choy mixture around the rice on the platter. Sprinkle the cilantro over all.
Cilantro-Lime Baked Shrimp
Category: world-cuisine
By Love2Cook

Baked shrimp with a light south-of-the-border flair. Serve over pasta with shaved Parmesan cheese.

Ingredients:
⅓ cup olive oil
⅓ cup chopped fresh cilantro
4 cloves garlic, peeled
1 small lime, juiced
1 teaspoon garlic and herb seasoning (such as Badia® Complete Seasoning®)
⅛ teaspoon cayenne pepper
1 pound uncooked medium shrimp, peeled and deveined
3 slices white bread, crusts removed, toasted
butter-flavored cooking spray

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Combine oil, cilantro, garlic, lime juice, seasoning, and cayenne in the bowl of a food processor; blend well. Toss with shrimp in a bowl. Transfer into a glass 8x8-inch baking dish. Process toasted bread in a food processor until crumbed. Top shrimp with bread crumbs and spray with a generous coating of cooking spray. Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

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

Calories: 306.4
Fat: 19.6 g
Saturated fat: 2.9 g
Carbohydrates: 12.2 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 20.3 g
Cholesterol: 172.6 mg
Sodium: 329.8 mg
Unstuffed Green Pepper Soup


Ingredients:
no-salt-added stewed tomatoes, green pepper, onion

Directions:
Put all ingredients except rice into crockpot., Stir until well mixed & cover., Cook on low 8-10 hours or on high 4-5 hours. Before serving stir in rice., Cover & let sit five minutes.
Better Than Bubbe's Matzo Ball Soup


Ingredients:
roasting chickens, carrots, parsnips, celery, onion, garlic, parsley, chicken bouillon granules, peppercorns, bay leaf, fresh dill, lemon zest, salt, pepper, chicken broth, seltzer water, eggs, salt, pepper, matzo meal

Directions:
In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2" pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2" pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken.
Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside.
Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary.
In small pot over medium heat,  combine schmaltz, eggs, salt, pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least 30 minutes.
Fill skillet halfway with water or chicken broth. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water  or broth.
Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.
Peppers and Greens Skillet Hash


Ingredients:
swiss chard, olive oil, onions, garlic cloves, potatoes, red bell peppers, fresh thyme, soy sauce

Directions:
Rinse greens. Blanch them in 1/2 cup boiling water for 2 to 3 minutes, until wilted. Drain. Set aside.
Heat oil in a large nonstick skillet. Saute  the onions and garlic on medium heat for 10 minutes, until onions are translucent. Add the diced potatoes, spreading them evenly in the pan. Cover, and cook 5 minutes. Uncover and stir well. Cook for 5 to 8 minutes more, until potatoes are browned and tender.
Now add the drained greens, bell peppers, thyme, and mushrooms, if using. Cover and cook for 5-10 minutes, stirring often, until peppers are tender. Stir in the soy sauce and hot sauce to taste. Serve immediately.  Enjoy!
Chicken Mango Stir Fry


Ingredients:
mango, boneless skinless chicken breasts, green onion, broccoli, gingerroot, garlic, soy sauce, lime, juice of, cornstarch

Directions:
Prepare all ingredients in advance: mince the ginger and garlic, slice the mango, green onions, red pepper, and chicken, and cut the broccoli into flowers and stems.
Juice the lime, and combine the juice with the soy sauce, orange juice, and chili flakes.
Steam the broccoli until just tender.
Stir fry chicken in sesame oil until no longer pink in the center.
Add the ginger and garlic, and stir fry for 1-2 more minutes.
Add the red pepper, broccoli, and soy sauce mixture, and stir fry for about 3 minutes, until the pepper starts to soften.
Add the mango and continue to stir fry until the mango is heated through.
Stir in the green onions, and add some cornstarch to thicken the sauce, if desired.
I like to serve this over brown rice or barley.
Blueberry Crisp
Category: desserts
By AlexanderXavier

Summer never tasted so good. I highly recommend serving this blueberry crisp hot with ice cream.

Ingredients:
cooking spray
4 cups fresh blueberries
½ cup white sugar
1 tablespoon all-purpose flour
¾ cup brown sugar
¾ cup all-purpose flour
½ cup rolled oats
⅓ cup cold butter, cut into small cubes
½ teaspoon salt
½ teaspoon ground cinnamon, or to taste  (Optional)
¼ teaspoon baking soda

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray. Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish. Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 8-inch square baking dish

Calories: 275.2
Fat: 8.4 g
Saturated fat: 5 g
Carbohydrates: 49.6 g
Sugars: 33 g
Dietary fiber: 2.7 g
Protein: 2.6 g
Cholesterol: 20.3 mg
Sodium: 244.3 mg
Tea Biscuits or Pot Pie Top Crust


Ingredients:
all-purpose flour, sugar, baking powder, salt, margarine, milk, egg

Directions:
Preheat oven to 375°F.
Grease baking sheet.
Stir all dry ingredients together.
Add the milk and margarine and stir until mixed - dough will be sticky!
Turn onto well-floured counter and knead 7 times.
Roll dough to desired thickness (1" for biscuits or 1/2" for pot pie tops].
Cut biscuits and place on baking sheet.
Whisk egg and brush it onto the tops and sides of biscuits.  If desired - top with grated cheddar cheese (I prefer them plain - hubby likes cheese].
Bake for approximately 20-25 minutes or until golden brown and done.
Spinach and Meat Cakes


Ingredients:
ground turkey, spinach, onion, minced garlic cloves, salt, black pepper, cooked brown rice

Directions:
Preheat frying pan (no oil].
Combine all ingredients except brown rice in a large mixing bowl. Mix well.
Form mixture into 12 small balls. Place in frying pan and flatten into patties using a spatula.
Cook over medium heat until cooked on both sides.
Serve over cooked brown rice.