xiaoxl/recipe_data huggingface dataset:
Lemon Risotto


Ingredients:
chicken broth, butter, olive oil, shallots, arborio rice, dry white wine, parmesan cheese, fresh parsley, fresh lemon juice, lemon zest

Directions:
Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
Add shallots to this and saute until tender, (3-5 minutes].
Add rice and stir for 1 minute.
Add wine and stir until evaporated, about 30 seconds.
Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
Ladle in the remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender.
You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
Stir in the parsley, lemon juice, and zest.
Season to taste with salt and pepper, and serve.
Savory Feta-Filled Shells


Ingredients:
frozen chopped spinach, ricotta cheese, feta cheese, garlic powder, macaroni, alfredo sauce

Directions:
Mix spinach, ricotta cheese, 3/4 of the feta cheese and garlic powder., Fill shells with spinach mixture., Place in a 2 quart baking dish., Pour sauce over shells., Top with remaining feta cheese., Bake at 350 for 20 minutes.
Grilled Salmon Salsa Wraps


Ingredients:
sour cream, fresh lime juice, cumin seed, chipotle pepper, tomatoes, red onion, red bell pepper, green bell pepper, cilantro, fresh lime juice, boneless salmon fillet, canola oil, flour tortillas

Directions:
For the limed sour cream:  Combine all ingredients in a small mixing bowl and stir thoroughly. (The limed sour cream will keep in the refrigerator for about a week in an airtight container.].
For the salmon wraps:  Combine tomato, onion, red and green peppers, cilantro and lime juice in a bowl and mix well; set aside.
Lightly coat salmon with oil and season generously with salt and pepper.
Grill fish, skin side up over hot fire until well-seared on bottom, about 2-3 minutes. Turn and grill just until fish is warmed through, but dark pink and creamy inside, 2-3 minutes longer. Remove skin and cool slightly (it will peel off easily].
Working over the bowl of salsa, use your fingers to break fish into chunks. Combine with salsa and gently fold inches  Adjust seasoning with salt, pepper and lime juice.
Grill each tortilla, flipping until warm and ever-so-slightly browned.
Spoon 1/4 cup salmon salsa and 1 tablespoon Limed Sour Cream down the center of 1 tortilla.  Fold one end in, and roll up tightly. Cut in half and serve immediately.
Festival Layered Taco Salad


Ingredients:
lean ground beef, romaine lettuce, whole kernel corn, kidney beans, green onions, monterey jack cheese, sour cream, mayonnaise, chili powder, cheddar cheese, tomatoes, black olives, tortilla chips

Directions:
Prepare meat and taco seasoning according to package instructions. Chill.
In a large clear bowl, layer salad greens, corn, kidney beans, picante sauce, green onions, Monterey Jack cheese and cooled taco meat mixture.
Combine sour cream, mayonnaise, chili powder and hot sauce. Carefully spread over salad. Sprinkle with Cheddar cheese.
Cover and refrigerate until serving time. Garnish with tomatoes and olives. Serve with tortilla chips.
Jersey Shore Garlic Crabs


Ingredients:
dried oregano, garlic cloves, olive oil, chopped tomatoes, white wine, clam broth, lemon

Directions:
Clean crabs by covering them with slightly hot water.
Leave 5 minutes to anestheize crabs.
Remove back shell,lungs and rinse.
In a large spagehetti pot add 2 tablespoons olive oil and 1/3 garlic.Saute 1 minute on low.
Add 6 crabs and 1 teaspoon oregano.Saute 1 minute ,toss and add 1/3 can tomatoes.
Repeat this process another 2 times until all crabs are added.
Add wine or clam broth.
Cover and cook on low for 10 minutes.
Remove crabs to platter.
Squeeze lemon and add to pot along with remaining oregano.
Pour sauce over crabs on platter.
Serve with linguine.
Banana Crepes With Brown Sugar Rum Sauce


Ingredients:
eggs, milk, all-purpose flour, butter, granulated sugar, salt, cinnamon, vanilla, brown sugar, dark corn syrup, rum, butter, heavy cream, vanilla, bananas, berries

Directions:
In a blender, blend eggs with milk.
Add the flour, melted butter, and 2 tablespoons sugar, salt, cinnamon, and 1 teaspoon vanilla.
Blend until smooth.
Pour into a container, cover, and refrigerate let stand for 1 hour or refrigerate for up to 12 hours.
To cook, heat a lightly buttered 7" or 8" crepe pan.
Pour about 1/4 cup of batter in the hot pan and swirl the pan so the batter coats the bottom of the pan.
Cook until the edges begin to brown. Carefully lift with a thin spatula and flip over.
Cook for a few seconds, just until lightly browned.
Place on a plate and repeat with remaining batter.
If you will be storing the crepes for a short time, separate the crepes with small squares of waxed paper.
MAKE THE SAUCE:
In a medium saucepan combine 1 cup brown sugar, 2 tablespoons dark corn syrup, 2 tablespoons rum, 2 tablespoons butter, the heavy cream, and 1 teaspoon vanilla in a medium saucepan.
Bring to a boil; reduce heat and simmer for 2 minutes.
The mixture will foam, so be careful it doesn't boil over.
Set aside and let cool to room temperature.
Slice a banana; arrange half of the slices down the center of a crepe and drizzle with a little of the sauce and sprinkle with a little cinnamon sugar; roll up and place on a serving plate.
If desired, sprinkle with a few berries, extra slices of banana, or pecans.
Drizzle the crepe with more rum sauce and sprinkle with powdered sugar. Repeat with remaining crepes and bananas.
Makes about 8 crepes, depending on size.
Balsamic Roasted Carrots
Category: side-dish
By ekc364

Tangy and sweet with a great roasted flavor.

Ingredients:
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package baby carrots
2 tablespoons balsamic vinegar

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a 9x13-inch baking pan with aluminum foil. Combine olive oil, salt, pepper, and carrots in a bag; toss to coat. I use the carrot bag. Pour the carrots into the prepared baking pan. Bake in the preheated oven until tender, about 30 minutes. Sprinkle the balsamic vinegar over the carrots; shake the pan to coat evenly. Return to over and bake until the liquid is absorbed, 5 to 10 minutes. Serve hot.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 2 servings

Calories: 109.3
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 11.7 g
Sugars: 7.5 g
Dietary fiber: 3.3 g
Protein: 0.8 g
Sodium: 382.1 mg
Creamy Shrimp Étouffée
Category: seafood
By thedailygourmet

Cajun or Creole, what's the difference? Well they're both cuisines in Louisiana, but the difference can be found by the addition of tomato. This étouffée is best served with warm crusty bread to sop up the sauce. I do use tomato powder, but feel free to use tomato paste if your spice cabinet doesn't include this incredible staple. Serve over hot cooked rice.

Ingredients:
½ cup salted butter
½ cup all-purpose flour
1 ¼ cups chopped celery
1 cup chopped green pepper
1 small onion, minced
½ cup chopped green onions
1 (14.5 ounce) can seafood stock
1 cup water
1 tablespoon tomato powder
1 teaspoon Cajun seasoning
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1  bay leaf
2 pounds frozen shrimp, deveined and tails removed

Directions:
Melt butter in a large, heavy skillet. Stir in flour; cook and stir over low heat until the color of caramel, about 20 minutes. Add celery, green pepper, and onion; stir until coated. Add stock, water, tomato powder, Cajun seasoning, black pepper, cayenne, and bay leaf. Bring to a boil. Reduce heat; cover and simmer sauce, stirring occasionally, for 30 minutes. Discard bay leaf. Add shrimp and cook until heated through, about 5 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 242.9
Fat: 13.1 g
Saturated fat: 7.7 g
Carbohydrates: 9.6 g
Sugars: 1.3 g
Dietary fiber: 1.3 g
Protein: 21.3 g
Cholesterol: 203.8 mg
Sodium: 729.5 mg
Tortellini Caprese Bites


Ingredients:
grape tomatoes, mozzarella cheese, salt, extra virgin olive oil, fresh basil

Directions:
Prepare tortellini according to package directions.  Rinse under cold water.
Thread 1 tomato half, I cheese all, another tomato half, and 1 tortellini onto each skewer.  Place skewers in a 13 X 9 inch baking dish.
Whisk together vinegar and salt. Gradually add oil in a slow, steady stream, whisking constantly until smooth.  Stir in basil and ground pepper to taste.
Pour vinaigrette over skewers, turning to coat.
Cover and chill 2 hours.
Transfer skewers to a serving platter, sprinkle with salt and pepper to taste.
Discard any remaining vinaigrette.
Old-Fashioned Divinity Candy
Category: desserts
By Lisa H.

This is a soft white candy made with light corn syrup.

Ingredients:
2 cups white sugar
½ cup light corn syrup
½ cup hot water
¼ teaspoon salt
2  egg whites
1 teaspoon vanilla extract

Directions:
In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 1/2 dozen

Calories: 114.3
Carbohydrates: 29.3 g
Sugars: 24.7 g
Protein: 0.4 g
Sodium: 44.3 mg
Hot Cocoa Mix in a Jar
Category: drinks
By Traci (TJ)

We take this to Holiday parties and on camping trips. Dress up the jar, and it makes a great  Holiday gift.

Ingredients:
6 ½ cups powdered milk
1 (5 ounce) package non-instant chocolate pudding mix
1 cup powdered chocolate drink mix
½ cup powdered non-dairy creamer
½ cup confectioners' sugar
½ cup unsweetened cocoa powder

Directions:
In a large bowl, combine powdered milk, chocolate pudding mix, chocolate drink mix powder, creamer, confectioners' sugar, and cocoa. Divide the mixture between two 1 quart jars. Seal, and decorate as desired. These can be stored in a dry area for up to 3 months. Attach a tag with the following instructions:  Hot Cocoa: Dissolve 1/3 cup cocoa mix in 1 cup boiling water.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 cups of mix

Calories: 231.2
Fat: 10.4 g
Saturated fat: 6.7 g
Carbohydrates: 26.1 g
Sugars: 22.2 g
Dietary fiber: 1 g
Protein: 9.8 g
Cholesterol: 33.6 mg
Sodium: 160 mg
Mocha Crackle Cookies


Ingredients:
butter, instant coffee, eggs, salt, sugar, brown sugar, flour, baking powder, confectioners' sugar

Directions:
In the microwave, heat butter, chocolate, and coffee until chocolate is melted, stirring to blend.  Cool slightly.
In a large bowl, combine eggs and salt.  Add sugar and brown sugar and blend.  Stir in chocolate mixture and mix well.
Combine flour and baking powder.  Add gradually to egg mixture, stirring to form a soft dough.  Cover and refrigerate 2 hours.
Roll dough into 3/4 inch balls.  Roll balls in confectioners sugar.  Place 2 inches apart on a greased baking sheet.
Bake at 350 degrees for 12 minutes.
Cherry Nut Balls


Ingredients:
powdered sugar, butter, vanilla extract, maraschino cherry, sweetened flaked coconut, quick-cooking oats

Directions:
Mix together all ingredients except nuts. Refrigerate for two hours., Shape into 1-inch balls and roll each in ground nuts., Serve immediately or cover and keep in refrigerator until ready to eat.
Twice-Baked Potatoes


Ingredients:
baking potatoes, butter, butter, leek, cheddar cheese, milk, sour cream, Dijon mustard, salt, pepper

Directions:
Preheat oven to 400 degrees.
Bake potatoes until soft, about 1 hour.  Cool 10-15 minutes.
Meanwhile, in large skillet, melt 1 t. butter over medium-high heat.  Add leek; cook, stirring occasionally, until lightly golden, about 6 minutes.  Set aside.
Horizontally cut off top 1/3 of potatoes; scoop out flesh, leaving 1/4-inch thick shell.  Sprinkle 1 T. cheese inside each shell.
In large bowl combine potato flesh, leek mixture, milk, sour cream, mustard, salt and pepper with 1/4 cup butter and remaining cheese.  If desired, transfer mixture into pastry bag fitted with large star tip.  Pipe or with spoon mount mixture in potato shells.
Place on baking sheet.  Bake until heated through and lightly browned, 10-15 minutes.
Flax Vegan Egg Substitute


Ingredients:
ground flax seeds, water

Directions:
Simmer flax seeds and water in a saucepan for about 5 minutes (or less or more time depending on the amount you are making] or until thick, egg-like consistency has been reached.
Let cool before using in a recipe.** (About 10 minutes].
This recipe makes 1 eggs worth, but it can be easily made into a larger quantity using the 1:3 ratio- for example, 1 cup ground flax seeds and 3 cups water (that would make 16 eggs worth] and will keep in the fridge for about 2 weeks.
Use about 1/4 cup (which is equal to 4Tbs] egg substitute for every egg.
Salmon With Rice-Florentine


Ingredients:
salmon fillets, short-grain rice, frozen spinach, cream cheese, plain yogurt, butter, garlic powder, Tabasco sauce, red pepper flakes, egg, romano cheese, parmesan cheese, butter

Directions:
In mixing bowl, combine rice, spinach, cream cheese, Tabasco- if using -butter, cheese, garlic, and egg.
Blend thoroughly.
Add a little mayo, if needed to make a creamy, but stiff mixture. (Needs to hold together well.]
Dry fillets.
Place enough mixture on fillets, to ½” thick-- spreading evenly. CAREFUL NOT TO OVERFILL.
Starting with short side, roll up tightly. Place in dish with seam side down; refrigerate about 2 hours to set filling. When ready to bake, preheat oven to 400 dgrees F.
Remove salmon rolls to cutting board. With a very sharp knife, cut each roll in half to form rolls about 2” thick.
Place all 4 rolls in lightly sprayed baking dish; cover with foil and bake for about 25 minutes until salmon flakes.
Remove foil; dot tops with butter and place under broiler until light golden.
Serve hot.
Shelly's Lasagna


Ingredients:
lean ground beef, beef bouillon cubes, garlic powder, ricotta cheese, cottage cheese, mozzarella cheese, parmesan cheese, romano cheese

Directions:
Brown ground beef, stirring till no large lumps remain.
Push meat to sides of pan and let water cook away until water has evaporated.
While there is still water in the pan, pour in dried onion flakes.
When water is gone and only grease remains, stir and then drain the meat through a colander.
Add remaining spices and stir.
Then add the spaghetti sauce and let simmer.
While sauce is simmering, combine Cottage Cheese and Ricotta Cheese in mixing bowl.
Beat together with a mixer until smooth.
(At this point you can put the baby spinach in a food processor and chop finely and add to cheese mixture, if desired] Once sauce has simmered 15 to 20 minutes, gather cheese mixture, sauce, noodles and Mozzarella and Parmesan cheeses.
Pour a layer of sauce into 13 x 9 inch baking pan or casserole dish.
Using DRY noodles, spread the Cottage and Ricotta cheese mixture on each noodle and place in pan side by side.
Then pour a layer of sauce over the cheese.
Sprinkle with Parmesan to cover and then add a thick layer of shredded mozzarella.
Repeat until there are 3 layers of each.
(Note: When using dry noodles sauce should be a bit more thin than if using cooked noodles. The dry noodles will absorb the liquid and cook along with the rest] Cook in preheated oven at 350 degrees for 40- 45 minutes.
Keep covered loosely with aluminum foil for the first 30- 35 minutes so cheese doesn't brown too much.
Once it has baked, remove from oven and let sit for 10 minutes to make cutting easier.
Garden Veggie and Pineapple Smoothie


Ingredients:
zucchini, cucumber, cherry tomatoes, water, honey

Directions:
Place coarsely chopped vegetables, pineapple, water, and honey in blender; process until smooth.
Serve cold.
Gingersnap Stew


Ingredients:
carrots, celery ribs, onion, smoked sausage, water, kidney beans, chili powder, Worcestershire sauce, tomatoes with juice

Directions:
In a large saucepan cook carrots, celery and onion in oil over medium heat, about 5 minutes or until onion is nearly tender. Remove vegetables from the pan and set aside.
Add sausage to pan, cook over medium heat until lightly browned. Return vegetables to pan.
Add water, beans, chili powder and worchestershire sauce. Bring to boiling and reduce heat. Simmer for 20 minutes or until vegetables are tender.
Stir in undrained tomatoes. Add crushed gingersnaps. Cook and stir about 5 minutes or until mixture thickens and bubbles. Ladle into bowls.
Notes:
I add more onions, carrots, low fat smoked sausage, kidney beans than the original recipe calls for. these can be reduced in amount if you desire.
I prefer using the dark red kidney beans because they really are *pretty* and colorful in this dish.
I have also used whole baby carrots cuz I'm lazy.
The chili powder adds a subtle touch of *heat*.
I tend to simmer on low for up to 2 hours.
Moroccan Ras El Hanout Spice Mix


Ingredients:
ground mustard, turmeric, salt, ground ginger, fresh coarse ground black pepper, cinnamon, cayenne pepper, white pepper, ground coriander, nutmeg, star anise, clove, ground cumin, allspice

Directions:
"Grind peppercorns, coriander seeds and star anise. Mix all ingredients in a small bowl (or cup] until well mixed. Mix will keep for a little over a month. Tip: place some cling film directly over the mix to keep it fresher!"
Laquered Tofu Triangles With Green Beans and Cashews


Ingredients:
firm tofu, red bell pepper, green beans, asparagus, szechuan peppercorns, soy sauce, light brown sugar, garlic cloves, water, scallions, roasted cashews

Directions:
Drain the tofu. Cut it crosswise into slabs about 1/2 inch wide. Cut each slab in half lengthwise, then cut into triangles. Blot well with paper towels. Cut the bell pepper in half lengthwise, removing veins and seeds, then cut each half into three long strips. Cut each strip into triangles. Snip the ends off beans and cut them into 2-inch lengths. Toast the Szechuan peppercorns in a dry skillet until aromatic, then grind to a powder and set aside.
Combine the next five ingredients in a small bowl and stir to dissolve the sugar.
Heat 1 tablespoon of the oil in a wide nonstick skillet over medium-high heat. Add the tofu and cook, without disturbing, until firm, about 5 minutes. Turn and cook the other side. The tofu should be golden, but still tender to the touch. Remove and set aside.
Add another teaspoon of oil to the pan and when hot, add the green beans. Stir-fry over high heat for 2 minutes, then add the bell pepper and cook for about another 5 minutes . Return the tofu to the pan and season with a few pinches of salt and the Szechuan peppercorns.
Add in the scallions. Pour in the soy-sauce mixture and cook, shaking the pan  to coat the tofu and peppers. Turn off the heat before it reduces too much. Top with cashews, and serve over rice.
Enjoy!
Pouding Chomeur
Category: desserts
By Chef John

Though it translates to 'unemployed man's pudding,' pouding chomeur isn't cheap to make. The good news is you don't really need to eat this more than a few times a year anyway. It's the perfect dessert to pair with summer fruit or vanilla ice cream. If you use a bigger baking dish than I did, and pour over all the maple cream syrup, your cake should float over a pool of what will eventually be your sauce. If you just use a deep pie dish like I did, then just serve the extra sauce on the side.

Ingredients:
2 cups maple syrup
2 cups heavy cream
¾ cup unsalted butter, at room temperature
¾ cup white sugar
¼ teaspoon vanilla extract
2  eggs, at room temperature
1 teaspoon baking powder
½ teaspoon fine salt
1 ¾ cups all-purpose flour

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Butter a deep baking dish and place it on a sheet pan. Bring maple syrup and heavy cream to a boil in a deep saucepan over medium-high heat. Turn off heat once mixture starts to bubble, stir, and set aside. Beat butter and sugar together in a bowl using a spatula or electric mixer until creamy and well combined. Whisk in vanilla extract and 1 egg until incorporated. Mix in the other egg. Sprinkle in baking powder, salt, and flour. Mix with a spatula until batter is just combined. Transfer batter to the prepared dish and pour the maple-cream sauce on top, stopping between 1/2 to 1-inch from the top of the dish. Reserve any extra sauce. Bake in the center of the preheated oven until pudding is golden brown and a toothpick inserted into the center comes out mostly clean, about 30 minutes. Let cool for 10 minutes; serve pudding with any extra maple-cream sauce.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 10 servings

Calories: 601.5
Fat: 32.6 g
Saturated fat: 20 g
Carbohydrates: 75.5 g
Sugars: 52.7 g
Dietary fiber: 0.6 g
Protein: 4.5 g
Cholesterol: 134.6 mg
Sodium: 203.4 mg
Sugar-Free Coconut Cream Pie (Diabetic)


Ingredients:
liquid stevia, stevia, cornstarch, salt, milk, unsweetened coconut, coconut

Directions:
Mix together stevia, cornstarch and salt in saucepan.
Stir in milk gradually. Add coconut.
Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
Remove from heat. Blend in 1-1/2 teaspoons vanilla.
Cool 10 minutes; pour into pie shell. Refrigerate.
When cool, top with whipped cream and toasted coconut.
Your Pad or Mine? (Chicken & Shrimp Pad Thai)


Ingredients:
chicken breasts, tofu, roasted unsalted peanuts, tamarind juice, fish sauce, sugar, lime juice, garlic, shrimp, eggs, bean sprouts, green onion, red chile, cilantro leaf, lime wedges

Directions:
Soak noodles in cold water for about 1 hour or warm water for 30 minutes.
Cut the chicken into 1/4-inch strips. Set aside.
Cut the tofu into 3/4-inch cubes. In a well oiled pan, fry the tofu on all sides until browned. Set aside.
Coarsely chop peanuts with knife or coarsely grind in food processor. Set aside.
In a small bowl, add tamarind juice, fish sauce, sugar and lime juice. Beat to thoroughly mix and set aside.
Heat oil in a wok (or large frying pan] until it is just about to smoke. Add garlic and stir, making sure it doesn't burn (about 30 seconds].
Add chicken and stir-fry for 1 minute.
Add tofu and shrimps and stir-fry for 1 more minute.
Break eggs into wok and let them fry without breaking them up for another minute.
While eggs cook, quickly drain the noodles and then add to wok, giving them several quick folds from the bottom up for about 1 minute. Add tamarind juice mixture and continue stir-frying, mixing everything together for 1-2 minutes.
Add about 2/3 of the ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion. Stir-fry for 30 seconds and take off heat.
Transfer to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, and fresh cilantro leaves. Stick a couple of lime wedges on the side and serve immediately.