xiaoxl/recipe_data huggingface dataset:
Lime & Mango Sherbet Topped With Fresh Berries


Ingredients:
sugar, water, limes, coconut cream, mangoes, lime juice, mixed berry

Directions:
In a small pan, gently heat the sugar, water and lime rind, until the sugar dissolves about 3 minutes.
Boil rapidly for 2 minutes, then remove from heat and strain into a bowl.
Let cool and add the coconut cream, set aside until needed.
Add the lime juice and chopped mango into a food processor and puree till it is smooth.
Add the cooled coconut cream mixture into the mango puree, making sure to mix well.
Pour into a large, freezerproof container and freeze for 1 hour, until slushy in texture.
Remove the container from the freezer and with an electric mixer break up the ice cystals.
Then put back in freezer for another hour, remove and again break up with the mixer making sure that the it is smooth.
Cover the container and place back in the freezer and leave until very firm, about 4 hours.
To serve, remove the sherbet from the freezer and let stand at room temperature for 15 minutes before serving.
This is wonderful on its own, but it is put over the top with the addition of fresh, strawberries, blueberries or raspberries.
Brauoterta - Icelandic Style Sandwich Loaf: Shrimp


Ingredients:
mayonnaise, sour cream, eggs, garlic powder, red bell pepper, small shrimp, pepper, sour cream, mayonnaise, shrimp

Directions:
Mix the mayonnaise and sour cream until smooth and well-blended.  Add the bell pepper, mashed eggs, and garlic powder.  Mix well. Add the shrimp and stir to combine. Season to taste with black pepper.
Place a layer of bread on the serving plate or tray and spread half the filling over it. Top with another slice of bread and spread the remaining filling. Top with the third slice of bread.
Mix a small amount of mayonnaise and sour cream, then smooth a thin layer evenly over the loaf, both top and sides. Decorate to your liking with the garnish ingredients, which can include large shrimps, egg slices and vegetables, e.g. bell peppers, cucumbers, tomatoes, chopped parsley.
NOTE ON BREAD: The bread is basically a pan-baked loaf of white sandwich bread that has been sliced lengthwise. The crusts are removed, leaving between 4 and 6 long slices of bread.  This is probably not available at the bakery, but you could buy or make a whole unsliced loaf and slice it yourself.
NOTE ON MAYO:  Icelandic mayo is not vinegary tart and also not as runny as American style mayo.  Buy Icelandic, or a close approximation is Kewpie brand mayo, easily found in Oriental stores.
Creamy Leek and Fennel Bake


Ingredients:
butter, fennel, leeks, milk, garlic cloves, butter, tarragon, nutmeg, fennel seed, parmesan cheese

Directions:
Butter a casserole dish and set aside.
Preheat oven to 190C/375°F.
Parboil the veggies for 5-10 minutes until tender crisp.
In the meantime, combine all the ingredients for the cream sauce in a small saucepan.  Heat over medium low heat until very hot, but not boiling, about 10-15 minutes.  Stir occasionally to prevent sticking.
Drain the veggies well and spread over the bottom of the casserole dish.
Pour cream sauce over veggies.  Stir around lightly to incorporate the sauce throughout.
Combine topping ingredients and sprinkle over veggies.
Bake for 20-30 minutes until bubbly and top top is golden brown.
Allow to sit 5 minutes prior to serving.
Ham-Tomato-Pineapple-Cheese Pie


Ingredients:
ham, pineapple, roma tomato, oregano, mozzarella cheese, mayonnaise

Directions:
Note: I don't really measure the ingredients, just use to your discretion.
Bake pie shell as directed.
Put ham into a food processor and grind to bits. Transfer ham to baked pie shell.
Cut pineapple rings into smaller squares (about into fourths].
Wash and slice Roma tomato into 1/4" slices.
Create a layer of pineapple and tomato slices over the ham; they can be cascaded around the top however you like.
Sprinkle oregano and minced onion over the top.
Bake at 350 degrees Fahrenheit for 20 minutes.
Meanwhile, mix Mozzarella cheese and mayonnaise in a bowl to develop a workable consistency.
Spread over top of the baked filled pie.
Return to oven. Bake for another 15 to 20 minutes or until cheese is melted. (It may take longer, or it may be quicker, depending on the thickness of the cheese layer and your oven.].
Enjoy!
Hamburger Pie


Ingredients:
lean ground beef, onion, green beans, potatoes, milk, butter, salt, pepper

Directions:
Cook potatoes until tender, mash with milk, butter, salt and pepper.
While potatoes are cooking, brown ground beef and onions, drain off fat.
Drain liquid from green beans.
Stir tomato soup and green beans in to ground beef.
Season to taste with salt and pepper.
Turn beef mixture in to a 1 1/2-quart casserole dish.
Spoon mashed potatoes over the top.
Bake, uncovered, in a 350°F oven for 30 minutes.
(Note: you may want to place a sheet of foil under the casserole dish, this tends to "bubble over"].
Noodles and Stir Fried Shrimp Medley


Ingredients:
mandarin orange sections, cornstarch, butter, margarine, raw shrimp, snow pea pods, fresh broccoli florets, green onion, garlic powder, soy sauce

Directions:
Cook noodles according to package directions. Drain. Keep warm, set aside.
While noodles are cooking, pour mushroom and orange liquids into a measuring cup add water to equal 1 cup. Blend in cornstarch and set aside.
In a large skillet, melt butter and saute mushrooms, shrimp, pea pods, green onions, and garlic powder until shrimp turn pink.
Add reserved liquid, stirring until slightly thickened.
Toss shrimp mixture with hot cooked noodles, gently blend in orange segments and soy sauce to taste.
Cajun Garlic Aioli


Ingredients:
mayonnaise, lemon, lemon, Dijon mustard, garlic cloves

Directions:
"Place all ingredients in a small blender (I use a Magic Bullet] and whirl away!"
Coconut Curry Chicken


Ingredients:
skinless chicken thighs, turmeric, Thai red curry paste, green curry paste, coconut milk, fish sauce, lime juice, sugar, red bell pepper, kosher salt, basil leaves, lime

Directions:
Pat chicken dry and remove any excess fat; sprinkle with turmeric.
Heat oil in a frying pan over medium-high heat and brown chicken on both sides; transfer to a plate (keep warm]  and discard all but 1 tbsp of oil in the pan.
Add curry paste and stir, mixing it with the oil until fragrant, about 30 seconds; add the coconut milk and bring to a boil, stirring and scraping any browned bits from the bottom of the pan.
Stir in fish sauce, lime juice and sugar; boil for 3 minutes, stirring occasionally.
Lower the heat, add the chicken with any juices, cover and simmer for 15 minutes; uncover, turn the chicken pieces and simmer for another 15 minutes.
Tip the pan and skim off any excess oil; add the red peppers and cook for another 5 to 10 minutes, or until the chicken is cooked, the peppers are done to your liking and the sauce is reduced to the consistency that you prefer.
Check the sauce for taste – if necessary, add some salt; sprinkle curry with basil leaves and serve with lime wedges.
Veal Marsala
Category: world-cuisine
By Christine

This recipe calls for mushrooms and Marsala wine.  Stir in a few tablespoons of cream before serving, if desired. This dish may be made 24 hours ahead.  To reheat, cover with foil and bake in a 350 degree oven for 30 minutes.  Garnish with cherry tomatoes and parsley.

Ingredients:
2 pounds veal cutlets
¼ cup all-purpose flour
½ teaspoon seasoning salt
½ cup butter
2 tablespoons olive oil
¾ pound fresh mushrooms, quartered
¼ cup Marsala wine

Directions:
Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion. In shallow dish, combine flour and seasoning salt.  Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack. In a large skillet over medium-high heat, melt butter with oil.  Cook floured cutlets on both sides until brown.  Introduce mushrooms, reduce heat to low, cover and cook 10 minutes. Pour in Marsala and simmer 5 minutes more, until veal is tender and sauce is hot.  Serve immediately.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 360.2
Fat: 24.3 g
Saturated fat: 11.4 g
Carbohydrates: 14.3 g
Sugars: 1.5 g
Dietary fiber: 0.9 g
Protein: 20.6 g
Cholesterol: 115.4 mg
Sodium: 489.6 mg
Any Time Orange Smoothie


Ingredients:
oranges, juice of, low-fat plain yogurt

Directions:
"In the blender put the 10 ice cubes, low fat yougert and the 2 sqeezed oranges or the 2 cups of orange juice, then blend on high for 5 minutes."
Ekmek Turkish Bread
Category: bread
By Bonnie

Ekmek is a light and slightly sour flatbread that tastes wonderful with Havarti cheese. It uses a starter which ferments for 4 days. I recommend using a pizza stone to bake the loaves on.  If you've no pizza stone,  cookie sheets will work also. The recipe seems complicated, but it's a lot easier than it appears.

Ingredients:
1 ½ cups bread flour, divided
¾ cup water, divided
5 teaspoons active dry yeast
1 teaspoon white sugar
2 cups warm water (110 degrees F/45 degrees C)
6 cups bread flour
2 teaspoons salt

Directions:
To make the starter:  Place 1/2 cup flour and 1/4 cup water in a coverable bowl; stir well. Cover and let sit at room temperature overnight. The next day, add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. On the third day,  add 1/2 cup flour and 1/4 cup water to the bowl. Cover and let sit at room temperature overnight. To make the dough: In a large bowl, dissolve the yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Break the starter into small pieces and add it to the yeast mixture. Stir in 4 cups of flour and the salt. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Sprinkle a little flour over the dough and then cover it with a dry cloth. Let it raise until double in size. Put the dough back onto a lightly floured work surface and punch out the air. Divide the dough in half and knead each piece for 2 to 3 minutes. Shape each piece into a tight oval loaf. Sprinkle two sheet pans with corn meal. Roll and stretch two loaf until they are 15x12 inch ovals. Dust the tops of the loaves with flour. Cover with a dry cloth and let raise in a warm place until doubled in size. Meanwhile, preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 30 to 40 minutes. Mist with water 3 times in the first 15 minutes. Loaves are done when their bottoms sound hollow when tapped. Let cool on wire racks before serving.

Prep time: 1 hr
Cook time: 40 mins
Total time: 4 days
Yields: 2 loaves

Calories: 6.3
Fat: 0.1 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 0.6 g
Sodium: 390 mg
Quick Dilled Cucumber


Ingredients:
cucumbers, sugar, salt, white vinegar, dill weed

Directions:
Place cucumbers in a containter., Mix vinegar, salt, sugar and dill enough to cover., Cover cukes with mix, cover and chill in fridge., These can be ready in as little as 3 hours or you can make the day before., They keep well.
Grilled Salmon Montreal


Ingredients:
water, olive oil, white wine vinegar, salmon fillets

Directions:
Mix Marinade Mix, water, oil, vinegar and dill weed in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove salmon from marinade. Discard any remaining marinade.
Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork.
Easy Meatloaf


Ingredients:
lean hamburger, eggs, ketchup

Directions:
Use one can of V8, mix everything together.
Form into a loaf, place in covered dish -- I use stoneware but you can use a dutch oven or glass dish topped with tinfoil.
Pour remaining can of V8 over the loaf.
Top with ketchup.
Bake at 400 for 1hr.
Breaded Pork Tenderloin
Category: meat-and-poultry
By Dani

This is the most tender, tasty recipe for pork tenderloin.

Ingredients:
1 ½ pounds pork tenderloin
2  eggs
¼ cup milk
½ cup Italian-style dried bread crumbs
1 pinch garlic salt
2 teaspoons dried oregano
salt and pepper to taste
1 tablespoon vegetable oil

Directions:
Slice tenderloin into 1/4 inch rounds. Place rounds between sheets of plastic wrap and pound until thin. Preheat oven to 325 degrees F (165 degrees C). Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)! Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil. Fry any leftover eggs and bread crumbs together for 'breadings'. Add 'breadings' to baking dish. Cover tightly and bake in the preheated oven for about 45 minutes or until meat has reached an internal temperature of 145 degrees F (63 degrees C).

Yields: 4 servings

Calories: 337.8
Fat: 13.1 g
Saturated fat: 3.6 g
Carbohydrates: 11.7 g
Sugars: 1.8 g
Dietary fiber: 1.1 g
Protein: 41 g
Cholesterol: 204.9 mg
Sodium: 476 mg
Strufolli


Ingredients:
flour, baking powder, salt, eggs, honey

Directions:
Whisk together flour, baking powder and salt.  Add eggs and mix to form dough.  Turn out on floured surface and add enough flour so that mixture is no longer sticky.
Roll into small loaves, about 3" wide and 1/2" thick.  Slice into strips crosswise about 1/2" thick and then chop the strips into 1/2" sections so that you now have little cubes.
Bring oil to 350 degrees and deep fry in batches until golden brown.  Place on paper towels on a plate or bowl.
Heat honey and stir in sprinkles.  Stir strufolli into honey mixture, then scoop into cupcake papers.  Sprinkle with additional sprinkles.
Healthy Caribbean Stew


Ingredients:
water, onion, red bell pepper, sweet potatoes, tomato sauce, diced tomatoes with jalapenos, pineapple chunks in juice, green apples, green chilies, vegetable broth, pinto beans, black beans, kidney beans, brown sugar, chili powder, ground cumin, ground oregano, cinnamon

Directions:
Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes.
Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth.
Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally.
Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally.
Serve over rice.
Easy Tater Tot® Casserole
Category: main-dish
By Carol White Howden

Frozen Tater Tots®, Cheddar cheese, ground beef, and cream of mushroom soup combine for a comfort food classic in this recipe.

Ingredients:
1 ½ pounds ground beef
1 cup diced onion
1 pinch garlic powder, or to taste
1 pinch salt and ground black pepper to taste
1 (26.5 ounce) can condensed cream of mushroom soup
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
2 cups shredded Cheddar cheese
1 pinch paprika, or to taste
1 pinch dried parsley flakes, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cook and stir ground beef, onion, garlic powder, salt, and black pepper in a skillet over medium heat until beef is browned and crumbly, 7 to 10 minutes. Spread beef into the bottom of the prepared baking dish. Stir cream of mushroom soup, potato nuggets, and Cheddar cheese together in a large bowl until potato nuggets are evenly coated in soup and cheese. Spread potato nugget mixture over beef mixture. Bake in the preheated oven until browned, about 45 minutes. Sprinkle paprika and parsley flakes over the top.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 8 servings

Calories: 468.5
Fat: 32.4 g
Saturated fat: 13 g
Carbohydrates: 22.8 g
Sugars: 2.8 g
Dietary fiber: 1.8 g
Protein: 24.3 g
Cholesterol: 82.4 mg
Sodium: 1077.2 mg
Hello Dolly Bars
Category: desserts
By Cupcake Princess

Making and eating Hello Dollies have been a tradition in our family for a long time. Every Christmas we always have to make these.

Ingredients:
1 ½ cups graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 ½ cups semisweet chocolate chips
1 cup chopped walnuts
1 cup shredded coconut
½ cup white chocolate chips

Directions:
Preheat oven to 325 degrees F (165 degrees C). Mix graham cracker crumbs and melted butter together in a bowl until evenly moistened; press into the bottom of a 9x13-inch baking dish. Pour 1/2 the can sweetened condensed milk over the graham cracker crust. Sprinkle semisweet chocolate chips, walnuts, coconut, and white chocolate chips over the graham cracker crust; gently press chocolate, nuts, and coconuts into the crust. Drizzle remaining 1/2 can of condensed milk over the top. Bake in the preheated oven until fragrant and coconut is golden, 25 to 30 minutes. Cool completely before cutting into squares.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 2 dozen bars

Calories: 226.7
Fat: 14.4 g
Saturated fat: 7.2 g
Carbohydrates: 23.9 g
Sugars: 19.6 g
Dietary fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 16.5 mg
Sodium: 93.8 mg
Divine Mashed Potatoes W/Fontina-Sage-Brussels Sprouts #5FIX


Ingredients:
garlic powder, sage leaves, sage sprigs, Fontina cheese, frozen Brussels sprouts

Directions:
Preheat oven to BROIL.
Peel plastic film at corner of Simply Potatoes package to allow it to vent and place carton into the MICROWAVE. Heat on high for 3 minutes; then remove film completely and stir. Return to the microwave and cook on high for 1 more minute.
While mashed potatoes are in the microwave, mince about 6 of the larger sage leaves; setting aside the smaller sage leaves to use for garnish.
Remove the mashed potatoes from the microwave and add in the 3 ounces of shredded Fontina cheese, minced sage leaves, and garlic powder.  Stir until evenly blended.  Pour the potato mixture into  greased 8x8x2-inch casserole dish. Sprinkle top of potatoes with 2 ounces of the shredded cheese.
Place in the preheated OVEN and broil on high until cheese is melted and bubbly and golden brown spots appear (about 5-8 minutes]. Remove from oven.
While the potatoes broil, place the frozen Brussels sprouts package in microwave and cook as per the directions on the package, about 6 minutes on high.
To plate, take an 1/2 to 3/4 cup serving portion of the broiled mashed potatoes and place on a plate. Top with a portion of the microwaved Brussels sprouts.  Sprinkle with several of the small leaves of sage and a couple of pinches of the reserved shredded cheese. Serve.
Easy Cheese-Stuffed Manicotti


Ingredients:
ricotta cheese, mozzarella cheese, parmesan cheese, parsley, salt, pepper

Directions:
Cook manicotti acoording to package directions., Combine cheeses, parslet, salt, and pepper and spooon into manicotti., Spread a thin layer of sauce on the bottom of a 13 by 9 inch baking pan., Arrange manicotti in single layer over sauce., Add remaining sauce., Cover with foil and bake at 350 for 40 minutes., Remove foil and abke 15 minutes.
Fried Cod With Green Peppers


Ingredients:
cod fish fillets, green peppers, spring onion, garlic cloves, olive oil, salt

Directions:
Peel green onion and julienne. Clean peppers, remove stems and seeds and cut into strips.
Without peeling them, crush garlic cloves with broad side of chef's knife.
Heat oil in large frying pan, add garlic cloves (still unpeeled] and fry until they start to turn golden. Transfer garlic to plate, peel and reserve.
Add cod to pan and fry 3 minutes each side. If the skin is still on, it's very important not to fry the skin side first. Fry the side with no skin first. After frying remove from pan, place on plate.
Add green onion and pepper to pan, add salt to taste and cook 12 minutes on med-low heat.
Return fish to pan with any liquid on the plate (the fish will release some liquid while it sits], also return peeled garlic to pan and cook on medium-low heat for 1 minute.
Serve fish and vegetables together.
Jicama With Orange, Cucumber, Mango, Red Chile & Lime


Ingredients:
jicama, cucumbers, seedless oranges, mango, lime juice, salt, cilantro

Directions:
Mix vegetables with lime juice and let sit 20 minutes., Pile on platter, sprinkle with salt, chile powder, cilantro and jalapeno rings.
Upside-Down Banana Cake


Ingredients:
unsalted butter, caster sugar, vanilla extract, egg, bananas, self-raising flour, milk, unsalted butter, caster sugar, bananas, cream cheese, icing sugar

Directions:
Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one] until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
Cooking the cake: cook in a moderate (180°C] for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then  turn it out onto an wire rack to cool.
Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below].
SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.
Peppermint Liqueur


Ingredients:
sugar, water, brandy

Directions:
Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar.
Stir in the peppermint oil and green food coloring if using.
Allow to cool slightly before stirring in brandy.
Pour into a bottle and seal.
Tastes best after a couple of weeks.
Magic Cracker Mixture on Breaded Pork Chops


Ingredients:
garlic powder, black pepper, salt, egg, milk, margarine

Directions:
Preheat oven to 350 deg F.
In a food processor blend box of crackers, garlic, dehydrated onions, salt and pepper.
In a small bowl whisk milk and egg together.
In a medium bowl place about 1 cup cracker mixture.
Take pork chop and soak in egg mixture, then cover with crackers.
Repeat previous step to make breaking extra thick and crunchy.
Place in casserole pan and place gobs of margarine around pork chops.
Bake for 30 min and enjoy.
New Easy Egg Foo Young #5FIX


Ingredients:
eggs, soy sauce, green onions

Directions:
In a medium bowl beat eggs and soy sauce with a fork or a wisk., Stir in green onions and hashbrowns., Heat a large skillet to medium high heat., Add oil and spoon heaping tablespoons-full of the egg mixture into hot skillet., Cook about 3 minutes per side until browned., Serve with soy sauce and green onions.