xiaoxl/recipe_data huggingface dataset:
Faux Pecan Pie (with Oatmeal)


Ingredients:
eggs, corn syrup, granulated sugar, butter, margarine, vanilla, salt, quick-cooking oats

Directions:
Preheat oven to 350 degrees F., In medium bowl, with fork, beat eggs lightly., Beat in corn syrup, sugar, butter or margarine, vanilla and salt until blended., Stir in oats., Pour into pie shell., Bake 45 to 55 minutes or until puffed., The centre should be slightly jiggly., Cool.
Colombian Arepas With Ham and Cheese


Ingredients:
masa harina, baking soda, warm water, butter, ham, mozzarella cheese, tomatoes, salt, pepper, butter, salsa

Directions:
Making the Arepas:.
I a large bowl combine masa with cheese,baking soda and salt. Slowly pour the warm water in and stir well. Using your hands,knead until smooth dough forms. Form into 6 even balls,flatten into circles, about 4 inches in diameter.In a cast iron skillet or flat top grill, melt half of the butter on medium heat.
Working in batches,if necessary,cook Arepas until golden brown, about 3 minutes.Add remaining butter,turn Arepas and cook 2-3 minutes until golden. Set aside.
Making the Sandwich:.
Slice the arepas in half horizontally. Layer on the ham,cheese and tomato, season with salt and pepper. Top fixings with remaining Arepas halves. Heat half the butterin a skillet or flat top grill. Cook Arepas in batches,about 3 minutes, until golden. Add remaining butter,turn,cover and cook 2-3 minutes until cheese is melted and Arepasare golden. Serve with Salsa on the side.
Sizzling Shrimp With Corn Relish


Ingredients:
lime, canola oil, shallot, garlic, shrimp, corn kernels, cilantro

Directions:
Heat a 14 inch wok over high heat.
Add oil to wok, swirling to coat.
Add shallots, garlic and jalapeno to wok; stir-fry 30 seconds or just until shallots begin to brown.
Add shrimp to wok; stir fry 3 minutes or until shrimp are done.
Add corn; stir fry until corn is heated.
Stir in juice from lime and cilantro.
Yield: 4 servings.
Serving size 1 cup.
Pain D'amandes  - Brussels Almond Bread Cookies


Ingredients:
flour, baking powder, cinnamon, salt, light brown sugar, light brown sugar, brandy, milk, butter

Directions:
Preheat oven to 375.
Stir together dry ingredients, mix well.
Pour in brandy, milk, and butter, mix thoroughly with hands until dough feels like clay.
Shape into a roll; wrap well in waxed paper of plastic wrap, then in foil. Chill overnight.
Slice cookies 1/4" thick and palce on greased baking sheet (or place on parchment],
Bake 10 mins remove from pan immediately. Cool on wire rack.
Green Tea Coconut Milk Ice Cream (Low-GI)


Ingredients:
coconut milk, eggs, vanilla extract, white chocolate chips

Directions:
In a blender, place coconut milk, eggs, sugar, matcha powder, and vanilla extract and blend well.
Transfer the liquid to a sauce pan and heat under medium heat for about 8-10 minutes until the liquid thickens.
When the liquid is cooled, chill it in the freezer for 30 minutes.
Transfer to the container of an ice cream maker and follow manufacturer’s instructions to make ice cream.
If using white chocolate chips, add them in the last five minutes while the ice cream maker is running.
Infuse love and serve or store in the freezer.
Chef John's Scotch Eggs
Category: breakfast-and-brunch
By Chef John

In my version of Scotch eggs, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

Ingredients:
oil for frying
6  cold large eggs
21 ounces bulk Italian sausage
¼ teaspoon dry mustard
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
1 cup panko bread crumbs, or as needed
½ cup all-purpose flour, or as needed
2  eggs, beaten

Directions:
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fill a saucepan with 1/2-inch water; bring to a boil. Carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. Remove from heat and pour cold water over eggs to halt the cooking process. Cool eggs to room temperature in cold water; peel and dry eggs on paper towels. Mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. Shape into 6 equal-size balls. Lay a piece of plastic wrap on a flat work surface. Place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. Pull plastic wrap back and place 1 egg in the center of the sausage. Pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. Repeat with remaining eggs and sausage. Place bread crumbs in a shallow bowl. Pour flour into another shallow bowl. Beat remaining 2 eggs in another shallow bowl. Gently press eggs into flour to coat; shake off excess flour. Dip eggs into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded eggs onto a plate. Working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. Transfer to a wire rack to cool, at least 5 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 6 Scotch eggs

Calories: 542.4
Fat: 40.5 g
Saturated fat: 10.6 g
Carbohydrates: 24 g
Sugars: 1.2 g
Dietary fiber: 0.4 g
Protein: 24.3 g
Cholesterol: 286.5 mg
Sodium: 996.3 mg
Chocolate Espresso Mint Milkshake


Ingredients:
vanilla ice cream, milk, chocolate chips, mint

Directions:
Put all ingredients in blender (milk amount depends on your preferred consistency] and blend well.
Drink quickly.
Get a brainfreeze!
Potato Pancakes
Category: side-dish
By KRKing911

This is a delicious Recipe which my late father left to me.  Everyone raves about this recipe, and it is sooooo...easy.  Wonderful side dish with pork chops.

Ingredients:
5 pounds potatoes, peeled
1  onion
3  eggs, beaten
2 ½ cups dry pancake mix
2 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon vegetable oil

Directions:
In a food processor grate potatoes and onion.  In a large bowl combine potatoes, onions, eggs, pancake mix, salt and pepper. Heat oil in a large skillet over medium heat.  Spoon potatoes into skillet and cook as you would pancakes, for 3 to 4 minutes on each side.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 15 servings

Calories: 197.1
Fat: 2.4 g
Saturated fat: 0.5 g
Carbohydrates: 39 g
Sugars: 2.2 g
Dietary fiber: 1.6 g
Protein: 5.2 g
Cholesterol: 37.2 mg
Sodium: 651.7 mg
Creamy Avocado Herb Dressing


Ingredients:
light mayonnaise, green onion, sour cream, fresh parsley, fresh chives, fresh tarragon, anchovy paste, salt, avocado, garlic clove, water, white wine vinegar

Directions:
Combine first 10 ingredients in a food processor or blender and process until mixed.
Drizzle in water, vinegar, and hot sauce.
Antipasto Party Dip


Ingredients:
sour cream, mayonnaise, onion powder, garlic powder, black olives

Directions:
Combine sour cream, mayonnaise, onion powder and garlic powder.
Add pepperoncini, salami and black olives.
Stir well and refrigerate at least 2 hours.  I usually serve with butter crackers.
Corn and Black Bean Wraps


Ingredients:
black beans, monterey jack cheese, fresh cilantro, salsa

Directions:
Heat oven to 350 degrees F.
In a medium bowl, combine black beans, corn, cheese, cilantro and salsa; mix well.
Spoon 1/4 of bean mixture down center of each tortilla.
Fold in ends and then roll up each tortilla; wrap each in aluminum foil.
Bake at 350 degrees F for 10 minutes or until heated through and cheese is melted.
Serve with guacamole and additional salsa.
Fresh Tuna Steaks With Lemon


Ingredients:
fresh parsley, garlic clove, lemons, dry white wine, extra virgin olive oil, fresh tuna, lemon, parsley

Directions:
Wash parsley and pat dry with paper towels.
Mince parsley with peeled garlic.
Wash and dry whole lemon, grate half the zest.
Peel rest of rind and discard it.
Slice lemon thinly.
Squeeze lemon half; add juice, a pinch of salt and pepper, to a bowl; stir until seasonings have dissolved.
Add wine, oil, parsley and garlic mixture, and grated lemon peel.
Beat with fork until well blended.
Wash and dry tuna.
Arrange in saute or large omelet pan.
Pour sauce over tuna and cover with lemon slices.
Cook fish over high heat for 7-8 minutes,
Remove lemon slices and turn fish over.
Cook for another 2 minutes.
Slice remaing lemon.
Arrange tuna on serving plate.
Drizzle with cooking juices.
Decorate with uncooked lemon slices and sprigs of parsley.
Serve hot or at room temperature.
Mamaliga


Ingredients:
cornmeal, water, salt

Directions:
Heat the water and add the salt.
When the water starts to boil, pour the cornmeal all at once and start stirring with a  wooden spoon.
The cornmeal will begin to bubble soon, at which point turn the heat down, but carry on stirring to prevent the formation of lumps.
Wet the tail end of a wooden spoon with water and insert it into the mamaliga. If it is done, this will come out clean.
Torta di Ricotta


Ingredients:
golden raisin, brandy, pine nuts, eggs, sugar, ricotta cheese, milk, orange zest, flour, flour, baking powder, walnuts, hazelnuts, confectioners' sugar

Directions:
In a small bowl soak the raisins for at least an hour.
Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
Beat eggs until pale yellow.
Gradually add sugar and continue beating until thick.
Add ricotta& milk (cream]& continue beating until the mixture is smooth.
Sprinkle in the orange zest and fold in with a spatula.
Sift 3 cups of flour with the baking powder.
Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
Drain& dry the raisins, reserve the brandy.
Toss raisins with the remaining flour, add to the batter.
Gently fold in the the brandy, nuts& chocolate.
Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
Cool cakes on wire racks.
Remove from cake pans and discard the parchment paper.
You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.
Easy Crazy Cake


Ingredients:
powdered sugar, butter, eggs, cream cheese, vanilla, pecans

Directions:
Pre-heat oven to 350 degrees.
Grease and flour a 9 x 13 baking dish.
Beat together butter and 1 egg until smooth.
Mix in dry cake mix just until crumbly.
Pat mixture down in pan and sprinkle with nuts.
Beat together cream cheese, remaining 2 eggs, powered sugar, and vanilla and pour over mixture already in pan.
Bake for 30 to 35 minutes until lightly browned.
Cowboy Potato Rounds


Ingredients:
baking potatoes, bacon, green onions, barbecue sauce

Directions:
Preheat oven to 450.
Slice potatoes evenly, about 1/4" thick.
Spray baking pan with no stick spray.
Place potatoes on pan and bake turning once until golden, about 15-20 minutes Combine bacon, cheese, and green onions.
Remove potatoes from oven.
Brush tops with barbecue sauce.
Evenly spread cheese topping blend on top.
Return to oven and bake until cheese is melted.
Warm Roast Pumpkin Salad


Ingredients:
beetroots, yellow onion, olive oil, garlic cloves, sea salt, fresh ground black pepper, raspberry vinegar, red wine vinegar

Directions:
Preheat the oven to 200ºC/400ºF/gas mark 6.
Line a large baking tray with greaseproof paper, peel the pumpkin, beetroot and onion and cut into wedges.
Mix together the oil, garlic, salt and pepper in a large bowl until they are well-combined.  Toss in the pumpkin, beetroot and onion and stir until the vegetables are well-coated.
Spread the vegetables on the baking tray and place in the oven for 40-50 minutes, or until the pumpkin starts to brown.
Place the pepitas in a dry non-stick pan and place in the oven for a couple of minutes, stirring, until the seeds start to pop and brown.
Combine the roasted vegetables, pepitas and spinach in a large bowl and drizzle with the raspberry vinegar.
Serve warm.
Berry Tossed Salad


Ingredients:
fresh strawberries, kiwi fruit, red onion, feta cheese, mayonnaise, raspberry vinegar, milk, poppy seeds

Directions:
"In a large salad bowl, combine the greens, strawberries, kiwi, onion, feta cheese and almonds. In a small bowl, whisk the dressing ingredients. Drizzle desired amount over salad and toss to coat. Serve immediately. Refrigerate any leftover dressing."
Greek Cucumber Yogurt Sauce


Ingredients:
nonfat plain yogurt, fresh dill, cucumber, olive oil, garlic clove, lemon juice, vinegar, salt

Directions:
Combine and refrigerate overnight for flavors to mix.  Cucumber will leak liquid, so if it appears dry at first, it is expected.
Provides per serving:  63 calories, 0 g saturated fat, 1 g monounsaturated fat, 0 g polyunsaturated fat, 4 g of carbohydrate, 0 g of fiber, 8 g of protein, and 36 milligrams of sodium.
Healthy Whole Grain Banana Bread


Ingredients:
whole wheat flour, oats, flax seed, molasses, sugar, bananas, butter, applesauce, baking powder, vanilla, egg

Directions:
blend sugar, molasses, butter, apple sauce until creamy.
add banana and egg. blend until creamy.
in separate bowl wisk together flour, oats, flaxseed and baking powder.
add flour mixture to banana mixture mix just until blended. blend in vanilla.
bake in bread pan at 350 degrees for 45 minutes or until toothpick comes out clean.
Balsamic Roasted Carrots


Ingredients:
carrots, olive oil, salt

Directions:
Toss carrots with oil and salt in a shallow roasting pan (1 inch deep].
Roast carrots in middle of oven, stirring occasionally, until golden and tender, 25 to 30 minutes.
Drizzle vinegar over carrots and shake pan a few times.
Roast carrots until most of vinegar is evaporated, about 2 minutes more.
Bbc Cocktail


Ingredients:
"irish cream"

Directions:
"Pour all ingredients into a cocktail shaker half-filled with crushed ice. Shake well, strain into a cocktail glass, and serve Or pour ingredients into a blender and blend away, the way I enjoy it!"
Sweet and Sour Pork


Ingredients:
water, green pepper, onion, pineapple chunks, brown sugar, cornstarch, salt, vinegar, soy sauce, cooked rice

Directions:
Cut pork into strips 2 inches long and 1/2 inch wide., Brown in hot fat., Add water, cover and cook in an electric skillet for 1 hour., Add pepper strips, onion slices, pineapple.  Saute., Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce., Mix and cook until slightly thickened, stirring constantly., Pour over hot cooked pork, cover and simmer 10 minutes., Serve over cooked rice., Garnish with almonds if desired.
Bahama Mama  ( Non Alcoholic Punch )


Ingredients:
grapefruit juice, maraschino cherries

Directions:
Mix all ingredients, except for cherries ( The more Grapefruit juice you add the more sour the punch will be. We like less Grapefruit juice], in large punch bowl.
When you place the punch into the cups place a cherry or two into the cup also.
Patrick's Chicken Rub


Ingredients:
kosher salt, dried rosemary, black pepper, garlic powder

Directions:
Rub the chicken inside and out with this blend and allow it to sit for a few minutes prior to baking/roasting. It's good if you can get some under the skin too.
Not all the rub will stick to the chicken -- that's okay.
TIP: I also like to pour about 1/2 stick of melted butter all over the chicken, after it has been seasoned and is sitting in the roasting pot.
Crab Rangoon Dip with Wonton Strips


Ingredients:
cream cheese, milk, garlic powder, green onion, dried parsley, wonton wrappers, parmesan cheese

Directions:
Dip: Soften cream cheese in microwave.
Stir in rest of ingredients (except wonton wrappers and parmesan cheese].
Spread in serving bowl.
Before serving, microwave to warm.
Top with sweet and sour sauce.
To make wonton strips (for dipping]:
Cut each wonton wrapper in half.
Spray with nonstick cooking spray (on pan and on top] and sprinkle with parmesan cheese.
Bake 5-7 minutes at 375 or until slightly brown.
Gluten Free Superfood Pancakes


Ingredients:
sorghum flour, tapioca starch, baking soda, cream of tartar, flax seed, sea salt, nutmeg, guar gum, raw sugar, stevia

Directions:
Whisk all ingredients together. Store in an airtight container in the pantry up to 4 months.
To make your Gluten Free Blueberry Pancakes you need:
2/3 cup milk or non-dairy milk.
1 egg.
1 tbsp canola oil or melted butter.
1 cup Gluten Free Blueberry Pancake Mix.
In a bowl, whisk together the milk, egg and oil until well blended.
Add the Gluten Free Blueberry Pancake Mix and whisk until well blended.
and smooth.
Let stand for 10 minutes.
Cook on a greased preheated, griddle, flipping halfway through.
Basil Pesto from Home


Ingredients:
fresh basil leaves, garlic cloves, pine nuts, parmesan cheese, extra virgin olive oil, fresh lemon juice, salt, fresh ground black pepper

Directions:
Using your processor pulse the basil, garlic and pine nuts.
Slowly add the olive oil in a constant stream while the food processor is on.
Stop to scrape down the sides of the food processor with a rubber spatula.
Add the grated Parmeasn cheese and lemon juice;  pulse again until blended.
Add salt and freshly ground black pepper.
Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months.
Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good.
I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer.
Apricot Almond Stuffing


Ingredients:
onion, tarragon, thyme, parsley, orange zest, butter, chicken broth

Directions:
Preheat oven to 350 degrees.
Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
In a small bowl, mix together the melted butter, apricot preserves (or jam], and half of the chicken broth; stir until blended.  Pour the broth mixture over the stuffing mixture.
Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended.  Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"].  I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion].
Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish].  But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish.  They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.
Toffee Sandwiches


Ingredients:
butter, light brown sugar, dark brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, salt, butter, powdered sugar, vanilla extract, half-and-half

Directions:
COOKIES: Preheat oven to 350*F.
In a large bowl, cream together the butter and both sugars until well blended, using an electric mixer on medium speed.
Add eggs, one at a time, blending well after each addition.
Add the vanilla.
Combine the flour, baking soda, and salt; gradually add to the creamed mixture just until combined.
Stir in the toffee bits (the dough will be stiff].
Drop dough by rounded tsp.
2" apart onto ungreased cookie sheets; bake for 10 minutes, or until set--do not brown.
Transfer cookies to wire racks and cool completely.
Meanwhile, make the FILLING: In a mixing bowl, cream together the butter until smooth and light.
Gradually add the powdered sugar, blending well after each addition.
Add the vanilla and enough half-and-half to reach desired spreading consistency.
At this point, you can stir more toffee bits into the frosting, or sprinkle them on top of the frosting.
Spread frosting on the bottom halves of the cooled cookies; top with remaining cookies.
Fresh Tomato and Goats Cheese Quiche


Ingredients:
plain flour, salt, parmesan cheese, butter, shallot, garlic clove, olive oil, cherry tomatoes, fresh parsley, eggs, Dijon mustard

Directions:
Sift flour and salt into a bowl, add parmesan and rub in the butter until it resembles breadcrumbs.
Add 2-3 tbsp of cold water, and briefly knead to make a smooth dough. Wrap in cling film and chill for 20 minutes.
Preheat oven to 200C/gas 6/fan oven 180°C Put a baking tray into the oven.
Use pastry to line a 23cm/9in loose bottomed flan tin. Prick base with a fork, line with greaseproof paper and fill with baking beans. Bake on the hot baking tray for 10 minutes.
Remove beans and paper and bake for 10 minutes.
Set aside. Reduce oven to 180C/Gas 4/fan oven 160°C.
Fry the Shallot and garlic in the oil for 4 minutes.
Mix with tomatoes and parsley in a bowl. Spoon into pastry.
Break the eggs into the bowl, whisk with mustard, double cream, chilli sauce and seasoning. Pour this over the filling, top with the goats cheese and bake for 30-35 minutes until golden.
Allow to cool slightly before serving.
Homemade Pizza Sauce


Ingredients:
tomato puree, tomato paste, sugar, olive oil, dried thyme, paprika, crushed red pepper flakes, dried basil, dried marjoram, onion powder, salt, fresh ground pepper, garlic cloves

Directions:
Combine all ingredients in sauce pan, rubbing dried spices in palm before adding to wake up their flavor.
Bring to a low boil then simmer with the lid on for at least a half hour.
Oven-Barbecued Pork Roast


Ingredients:
boneless pork roast, garlic cloves, seasoning salt, black pepper, dried thyme, onion, garlic, chicken broth, cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, paprika

Directions:
Cut deep slits in the pork roast and insert garlic clove halves in each slit, then rub with seasoned salt and black pepper all over; place the roast in a large bowl or a shallow dish, cover with plastic wrap and refrigerate for a minimum of 8-24 hours.
In a large skillet saute the onion with minced garlic and dried chili flakes (if using] for about 5-6 minutes or until onion is tender.
Stir in the chicken broth with cider vinegar, tomato paste, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard and paprika; bring to a boil, and boil for about 3-5 minutes, stirring constantly; remove from heat.
Place the roast in a large Dutch oven and pour the sauce over the roast.
Bake covered for about 2 hours (time will vary depending on the size and cut of the roast you are using].
Remove the roast from the Dutch oven and place on a carving board, cover loosley with foil and let sit for about 15 minutes before slicing.
Skim any accumulated fat off from on top of the sauce, and serve the sauce with the roast.
Delicious!
Skillet Cake


Ingredients:
flour, sugar, baking powder, vanilla, salt, eggs, butter, sugar, cinnamon

Directions:
Preheat oven to 350
Grease and flour a 9 or 10 inch iron skillet.
Mix 2 T sugar and 2 t cinnamon together and set aside.
Put flour, 1 1/2 cup sugar, baking powder, vanilla, salt, eggs, and whipping cream together in large bowl. Beat with mixer till well blended.
Pour in prepared skillet and bake 35 to 45 minutes.
When done turn our on wire rack, then over on cake plate.
Spread top generously with the 1/2 stick of butter and sprinkle with sugar and cinnamon.