xiaoxl/recipe_data huggingface dataset:
Hussar's Kisses


Ingredients:
all-purpose flour, unsalted butter, granulated sugar, lemon, rind of, egg, walnuts

Directions:
Blend flour with butter, lemon rind, sugar  and egg yolk.
Form into small balls.
Dip in slightly beaten egg white.
Roll in grated nuts.
Place on greased cookie sheet.
Poke holes in center of each cookie and place cherry  in centers or fill with thick jam.
Bake in 375 degree F. oven until just lightly browned around edges, about 10-12 minutes.
Makes 30 cookies.
Grog Spicy and Sweet


Ingredients:
dark rum, lime, juice of, honey, brown sugar, whole cloves, fresh ginger, cinnamon stick

Directions:
Add all of the ingredients to a small saucepan and heat gently to dissolve the honey.
When hot, strain into a heatproof mug.
Lentil Soup


Ingredients:
lentils, vegetable broth, tomato paste, light olive oil, celery ribs, carrot, onion, flour, garlic, thyme, cayenne, salt

Directions:
in a 3-quarte saucepan, combine the lentils and the vegetable broth. bring to a boil, reduce heat to low, cover, and simmer for one hour or until lentils are tender.
in a 2-quart saucepan, saute the celery, carrots and onions in the oil until tender. reduce heat to low.
on reduced heat, add the flour, garlic, thyme, and cayenne and continue to saute for 2 minute
add sauteed vegetables and tomatoe paste to the cooked lentils.
simmer for 5 minutes.
add salt to taste.
Beetroot Chocolate Cake


Ingredients:
beetroots, beetroots, self raising flour, brown sugar, dark cooking chocolate, pecans, pecans, eggs

Directions:
Boil unpeeled beetroot for 1 hour.
Drain, peel, cool and puree beetroot to make 1½ cups of pureed beetroot.
Preheat the oven to 180°C Lightly oil and flour a 25 cm cake tin.
Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly.
Add the chopped nuts if using.
In another bowl, mix oil, eggs, and beetroot.
Fold into the dry ingredients with melted chocolate.
Place in cake tin.
Bake 45-55 minutes.
Turn out onto rack and cool.
Served slightly warm with fresh cream makes a delicious dessert.
Bringhe
Category: world-cuisine
By lola

The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder gives this Filipino dish its distinctive flavor.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1 teaspoon curry powder
2  chicken leg quarters, meat removed and cut into bite-sized pieces
½ pound tiger prawns, peeled and deveined
½ pound cubed fully cooked ham
2  bay leaves
salt and pepper to taste
1 (16 ounce) can coconut milk
1 cup uncooked glutinous white rice

Directions:
Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes. Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 290.9
Fat: 19.1 g
Saturated fat: 10.8 g
Carbohydrates: 11.7 g
Sugars: 1.2 g
Dietary fiber: 1.3 g
Protein: 18.4 g
Cholesterol: 77.3 mg
Sodium: 384.4 mg
Captain Jack Sparrow


Ingredients:
spiced rum, vodka

Directions:
Combine all ingredients in a shot glass., Shoot.
Blueberry Peach Pound Cake


Ingredients:
butter, sugar, eggs, pure vanilla extract, blueberries, flour, baking powder, ground cinnamon, confectioners' sugar

Directions:
Preheat oven to 325°F  Grease and flour 12-cup Bundt pan.
Beat butter and sugar in large bowl with electric mixer until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.
Toss berries and peaches in 1/4 cup flour; set aside.  Mix remaining flour, baking powder and cinnamon.  Gradually add to butter mixture, beating until well mixed after each addition.  Gently stir in fruit.  Pour batter into prepared pan.
Bake 1 hour and 15 minutes or until toothpick inserted comes out clean.  Cool in pan 30 minutes.  Remove from pan; cool completely on wire rack.  Sprinkle with confectioners' sugar before serving.
Charquican- Chilean Stew


Ingredients:
corn, broth, oregano, chili pepper, potatoes, onion, eggs

Directions:
First, fry meat in lard or oil with the onion, corn, chile peppers, salt and oregano.
When the onion is soft, add the potatoes, vegetables and broth.
Let simmer until the vegetables are cooked.
Serve with a fried egg on top of each serving.
Caesar Salad Dressing Mix


Ingredients:
lemons, rind of, instant minced garlic, pepper, oregano, parmesan cheese

Directions:
Combine all ingredients in a small bowl; stir until well blended.
Put mixture in a foil packet or 1-pint glass jar and label as Caesar Salad Dressing Mix.
Store in a cool dry place and use within 3 to 4 months.
Makes One 3/4 cup serving (3 Tablespoons] Instructions for Jar: CAESAR SALAD DRESSING: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar.
Shake until well blended.
Chill before serving.
Chocolate Skeleton Cookies


Ingredients:
butter, shortening, granulated sugar, eggs, vanilla, salt, baking powder, flour

Directions:
Cream butter, shortening and sugar together.
Add eggs and vanilla. Mix well.
Add baking powder and salt and mix again.
Stir in the cocoa until well blended.
Add flour 1 cup at a time.
** IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to “chill” the dough, or just wait for another day to make your cookies, STOP AT 3 cups.
Roll out on lightly floured surface to 3/8 inch thickness and cut with cookie cutters.
Bake at 375 F for 6 1/2 minutes.  Let cool completely before removing from cookie sheet.
Using a #2 tip, pipe white frosting in skeleton patterns.
Let frosting dry 24 hours before stacking.
Baked Onions Au Gratin


Ingredients:
yellow onions, butter, heavy whipping cream, dry white wine, black pepper, parmesan cheese, swiss cheese

Directions:
Saute onions in butter., Place onions in a 9 x 13 casserole dish with a slotted spoon., Stir in heavy whipping cream, white wine, and black pepper.  Mix well., Top with cheeses., Bake at 375 degrees for 15-20 minutes.
Super Moist Fresh Apple Cake


Ingredients:
eggs, sugar, flour, salt, baking soda, pecans, walnuts, vanilla, light brown sugar, butter, milk

Directions:
Cream together the eggs, oil and sugar.
In a separate bowl, sift the flour, salt and baking soda.
Combine all.
Now add your nuts, vanilla and apples.
Note~this batter is VERY stiff, don't worry, it's suppose to be that way.  When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
Pour into a greased and floured 9 X 13 cake pan.  Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
When cake is done, puncture the top of cake with a fork, quite a bit.  Pour on your glaze.
Midori Margarita (alcoholic beverage)


Ingredients:
character(0]

Directions:
"Blend with crushed ice or serve over the rocks."
Mango Muffins


Ingredients:
mangoes, egg, buttermilk, baking powder, salt, sugar, ground allspice, flour, vanilla extract, sweetened flaked coconut

Directions:
Preheat the oven to 375 degrees Fahrenheit & grease the muffin tins or use paper or foil liners.
Mash the mango pieces into a soft pulp; if using banana, cut into pieces, mash, and stir in with the mango.
In a small bowl, use a fork or wire whisk to mix the egg with the vegetable oil and the buttermilk until well blended.
In a large bowl, mix the baking powder, salt, sugar, and ground allspice with the flour.
Add the egg, oil, and buttermilk mixture to the flour to form a lumpy batter; do not overmix.
Stir in the vanilla extract, mashed fruit, and coconut if using then spoon the batter into muffin tins, until they are approximately 2/3 full.
Bake for 22 - 24 minutes, or until a toothpick comes out clean; let cool on a wire rack for 5 minutes.
Twice Baked Potato Casserole With Bacon
Category: side-dish
By Tay

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly.

Ingredients:
2 large baking potatoes
½ pound lean bacon
¾ cup shredded mild Cheddar cheese
½ cup sour cream
¼ cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
¾ cup shredded mild Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish. Poke a few holes into each potato using a toothpick. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 534.9
Fat: 34 g
Saturated fat: 19.1 g
Carbohydrates: 35.4 g
Sugars: 2.5 g
Dietary fiber: 4.2 g
Protein: 22.7 g
Cholesterol: 94 mg
Sodium: 1014.7 mg
Banana Coconut Upside Down Cake


Ingredients:
unsalted butter, light brown sugar, lemon juice, bananas, all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, vanilla extract, milk

Directions:
Preheat oven to 375. Make topping: Melt butter over medium-high heat in a 10-12 ovenproof skillet that is at least 2-inches deep. Stir in brown sugar and cook, stirring often, until smooth, 1 minute. Add lemon juice; stir until bubbling, 1 minute. Arrange bananas in a flat layer over bottom of pan and cook until softened, 2 minutes. Sprinkle coconut on top and remove from heat.
Make cake: Mix flour, baking powder and salt. With an electric mixer, beat butter on high speed until creamy, 3 minutes. Add sugar; beat until light and fluffy, 5 minutes. Reduce speed and add eggs, one at a time, beating well after each. Beat in vanilla. Alternate adding flour, mixture and milk, starting and ending with flour.
Pour batter over bananas; spread evenly. Be careful not to mix bananas and coconut into batter.
Bake until cake springs back slightly when touched in center, 30-40 minutes. Let cake sit in skillet for 5 minutes to allow juices to blend into cake. Run a knife around outside of cake to loosen, then carefully invert onto a wire rack to cool. Serve warm or at room temperature, with ice cream or whipped cream, if desired.
Trail Mix Bars


Ingredients:
sunflower seeds, sesame seeds, rolled oats, dried cranberries

Directions:
Spray an 8" square baking pan with Pam.  Set aside.
Preheat oven to 350.  Spread seeds and rolled oats on baking sheet.  Bake until fragrant and light golden in colour, about 8 - 10 minutes.  Set aside to cool.
Combine chopped dried fruit, toasted seeds/oats in a large bowl.  Add cereal.  Stir to mix well and bread up dried fruit.
Slightly warm peanut butter in microwave.  Combine apple juice.  Mix well.  Fold into fruit/seed mixture until well coated.
Press mixture into baking pan.
Store in fridge for up to 2 weeks or freeze for a later date.
Smoked Oyster and Mushroom Soup


Ingredients:
dry sherry, parsley, fresh ground black pepper

Directions:
Heat the soup, stirred well, in a saucepan, but do not boil!
Halve the oysters and add, together with the cream and sherry.
Stir and heat, and again do not boil.
Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper.
Serve with slices of brown bread.
Lemon Yogurt Cake with Blueberries
Category: desserts
By Emily

This is a light and fresh lemon cake flavored by fresh lemon zest and lemon yogurt. To top it off, fresh (or frozen-- whatever is on hand!) blueberries are added to the middle and top of the cake.

Ingredients:
cooking spray
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup white sugar
4 ½ tablespoons butter, softened
2 large eggs
1 teaspoon vanilla extract
2 (6 ounce) containers lemon-flavored yogurt
1 teaspoon lemon zest
2 cups fresh blueberries

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray. Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl. Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest. Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter. Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch cake

Calories: 274.7
Fat: 9.5 g
Saturated fat: 5.4 g
Carbohydrates: 41.8 g
Sugars: 22.1 g
Dietary fiber: 1.5 g
Protein: 6.4 g
Cholesterol: 67.8 mg
Sodium: 264.8 mg
New York Cheesecake
Category: desserts
By Kitchen Queen

This cheesecake is New York-style, fool-proof, easy, and super-delicious.

Ingredients:
1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, room temperature
4  eggs, room temperature
1 tablespoon vanilla extract
1 cup white sugar
1 teaspoon cream of tartar
1 pint sour cream
1 teaspoon vanilla extract
½ cup white sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the cracker crumbs, sugar, and butter in a bowl until evenly moistened. Press into the bottom and 1/2 inch up the sides of a 9-inch springform pan. In a large bowl, mix together the cream cheese and sugar with an electric mixer until smooth. Blend in the eggs, 1 tablespoon of vanilla, and cream of tartar. Pour over the pie crust. Bake in preheated oven until the center is set, about 50 minutes. Allow to cool on counter for 5 minutes. Mix together the sour cream, 1 teaspoon vanilla, and 1/2 cup sugar in a bowl until smooth; carefully pour over cheesecake starting from the sides of the pan and working your way to the center. Return to oven for another 5 minutes. Allow to cool in pan to room temperature. Refrigerate for at least 6 hours before serving.

Prep time: 40 mins
Cook time: 55 mins
Total time: 7 hrs 35 mins
Yields: 1 cheesecake

Calories: 508.6
Fat: 35.4 g
Saturated fat: 21.2 g
Carbohydrates: 40.8 g
Sugars: 32.9 g
Dietary fiber: 0.3 g
Protein: 8.3 g
Cholesterol: 154 mg
Sodium: 309.5 mg
Chicken Murgh Tikka Masala - Reduced Fat


Ingredients:
nonfat plain yogurt, lemon juice, ground cumin, ginger, cinnamon, cardamom, salt, turmeric, fresh ground black pepper, extra virgin olive oil, garlic clove, boneless skinless chicken breast, garlic cloves, ginger, jalapeno chile, ground coriander, ground cumin, paprika, salt, tomato puree, onion, garam masala, cilantro

Directions:
Chicken Marinade: combine marinade recipe in a bowl or food-safe plastic bag; stir in cubed chicken, marinate in refrigerator 1-24 hours.
Masala Sauce: Melt butter (can use sprays or I can't believe it is not butter] in a skillet or pot over medium heat, add garlic, ginger, half the onion and jalapeno; cook till soft. Move to pot or crock pot and add spices (except garam and cilantro], rest of onions, and tomatoe puree.
On same skillet cook chicken cubes with marinade till 3/4 cooked entirely, all the way if moving to the quicker pot method. Add to pot or slow cooker with masala sauce.
Slow cooker --  set on high for 4 hours or low for 6 hours. If pot, then cook for an additional 30 minutes on low heat.
Add in garam masala and cream 30-45 minutes before serving for crock pot, and 10 minutes for stove top pot. Taste and add more if needed.
Add cilantro right before serving.
Beef Short Ribs in Cinnamon & Red Wine Sauce


Ingredients:
short rib of beef, canola oil, ghee, onion, garlic, fresh tomato, red wine, cumin seed, cinnamon bark, ground fenugreek, cumin powder, turmeric, ground cayenne pepper, chili powder

Directions:
In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat.
Add the cooking oil and the cumin seeds.
Let the seeds sizzle for 30 seconds.
Smell the cinnamon bark before adding to the pot.
If it's very strong, break the bark in ½ and only use half.
If it's not strong enough, add ½ bark.
Add the onions& sauté until the onions are medium brown in colour.
Smell for the cinnamon throughout the cooking process.
You should smell a mild cinnamon flavour instead of a strong one.
If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.
Add the garlic and continue to sauté until garlic is golden brown and onions are a darker brown.
The darker you sauté the onions without letting them burn, the richer the onion flavour will be in this dish.
Temporarily lower the heat and add the tomatoes and all of the remaining spices.
Once you stir the powdered spices in the tomatoes, increase the heat back to medium.
Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes.
This will take about 10 to 15 minutes.
If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like it’s about to burn, either lower the heat or add 1 tablespoon of oil or ghee.
Do not add water.
This is meant to be a rich curry.
Stir in the stock and red wine and bring to a boil.
Reduce heat to low.
Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.
Add the short ribs and stir well.
Bring back to a boil.
Reduce heat to low.
Cover and simmer the short ribs until the meat completely separates from the bone.
This will take approximately 4 hours and you will need to stir occasionally.
Curry Scallops


Ingredients:
scallops, olive oil, garlic, onion, red capsicum, ground black pepper, curry powder, milk, white wine, flour

Directions:
Heat oil in a wok over medium temperature and saute garlic, onion and capsicum a few minutes.
Add scallops, season with pepper and sprinkle curry powder over the top, mix well and cook around one minute stirring to cover scallops with the curry powder.
Reduce temperature a little, add cream, milk and wine and cook gently around 5 minutes.
Add flour and cook around 5 minutes more or until thickened.
Vegetable Minestrone


Ingredients:
extra virgin olive oil, leeks, celery, onion, salt, garlic cloves, zucchini, potato, water, elbow macaroni, swiss chard leaves, chickpeas, frozen green pea, fresh ground black pepper, parmesan cheese, fresh parsley, basil

Directions:
In a soup pot or large Dutch oven, heat one tablespoon of olive oil over medium heat. Add the leeks, celery, and onions, and season with a bit of salt (about a half-teaspoon]. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the garlic, zucchini, and potato. Continue to cook, stirring occasionally, for about 5 minutes.
Add the water and remaining teaspoon of salt. Bring the mixture to a boil, then reduce the heat to low and simmer until all the vegetables are tender, about 15 to 20 minutes.
Add the dry pasta and Swiss chard to the soup and cook, uncovered, for about 5 minutes. Add chickpeas and green peas, and continue to simmer until the pasta is cooked to the "al dente" stage. Adjust the seasoning with salt and pepper.
Ladle soup into bowls and drizzle with remaining two tablespoons of olive oil, if desired. Garnish with freshly grated Parmesan cheese and fresh parsley or basil. Serve immediately.
Nana-Nut Oatmeal


Ingredients:
old fashioned oats, water, ground flax seeds, ground cinnamon, ground nutmeg, Splenda sugar substitute

Directions:
"Combine oats, flaxseed, and water and cook for 3 1/2 - 5 minutes, depending on the thickness of oatmeal that you like. Then add the remaining ingredients, stir, and enjoy! Sometimes I like to add more water even after cooking my oatmeal so it's kind of like a porridge."
Miso Maple-Glazed Salmon
Category: world-cuisine
By Chef John

This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.

Ingredients:
1 ½ tablespoons yellow miso paste
1 ½ tablespoons seasoned rice vinegar
1 ½ tablespoons maple syrup
1 teaspoon hot chili sauce (such as Sriracha®)  (Optional)
1 teaspoon vegetable oil
2 (6 ounce) center-cut salmon fillets, with skin

Directions:
Place oven rack about 6 inches from the heat source and preheat the oven's broiler. Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl. Brush an oven-ready skillet with vegetable oil. Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat. Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes. Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 365.3
Fat: 19.3 g
Saturated fat: 3.8 g
Carbohydrates: 16 g
Sugars: 12 g
Dietary fiber: 0.8 g
Protein: 30.5 g
Cholesterol: 82.5 mg
Sodium: 902 mg
Carrot Cake Sandwich
Category: main-dish
By Amanda

Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!

Ingredients:
1  cinnamon-raisin English muffin, halved
3  baby carrots, shredded
1 pinch ground nutmeg
1 tablespoon crunchy peanut butter
1 tablespoon whipped cream cheese
¼ cup clover sprouts  (Optional)

Directions:
Lightly toast both halves of English muffin. Place shredded carrots in a small bowl and sprinkle with nutmeg. Spread peanut butter on one side of English muffin. Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

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

Calories: 297.1
Fat: 14.6 g
Saturated fat: 4.9 g
Carbohydrates: 33.6 g
Sugars: 3.8 g
Dietary fiber: 2.7 g
Protein: 10.3 g
Cholesterol: 15.9 mg
Sodium: 339.7 mg
Parslied Lemon Potatoes


Ingredients:
small red potatoes, butter, lemon juice, fresh parsley, dried parsley

Directions:
Cook potatoes in salted water until tender., Drain., Combine butter, lemon juice and parsley., Pour on top of the potatoes and toss to coat.