xiaoxl/recipe_data huggingface dataset:
Bloody Mary Dip


Ingredients:
cream cheese, tomato puree, green bell pepper, onion, celery, mayonnaise, horseradish, lemon juice, Tabasco sauce, salt, pepper

Directions:
Mix all in food processor., Add in horseradish, lemon juice, tabasco, salt and pepper to taste.
Oreo Stuffed Chocolate Chip Cookies


Ingredients:
butter, light brown sugar, granulated sugar, eggs, vanilla extract, flour, salt, baking soda

Directions:
Preheat oven to 350 degrees.
In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined.  Beat in eggs and vanilla.
In medium bowl mix the flour, salt, and baking soda.  Slowly add to wet ingredients along with chocolate chips until just combined.
With a cookie scoop, form balls with the dough.
Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough.
Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Italian Style Tuna Spread


Ingredients:
albacore tuna in water, extra virgin olive oil, red wine vinegar, sugar, salt, fresh ground black pepper

Directions:
Drain Tuna , sqeezing out water.
Mash the tuna in a small bowl and add the rest of the ingredients. Serve on bread or toast.
Savoury Potato, Mushroom & Leek Pizza


Ingredients:
olive oil, garlic cloves, leek, fresh rosemary, salt, pepper, potatoes, parmesan cheese, mozzarella cheese

Directions:
1. In a large skillet, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minutes or until mushrooms have released their liquid and leeks are tender. Toss potatoes in leek mixture to coat.
2. Press dough onto 12-inch (30 cm] pizza pan; sprinkle with Parmesan cheese.
3. Top with potato mixture in overlapping concentric circles. Sprinkle with Cheddar and mozzarella cheese. Bake in 450F (230C] oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.
Asian Pork Kofte With Sweet Limed Slaw


Ingredients:
ground pork, garlic cloves, star anise, canola oil, mint, cabbage, carrot, spring onion, red capsicum, lime, palm sugar, salt, pepper

Directions:
Crush and finely chop the garlic.
Grind the star anise into powder
Combine both with the minced pork.
Add half of the coriander and half of the mint, the red dried chili, and mix well.
Add salt and pepper.
Form meat mixture into four long patties.
Heat oil in deep frypan.
Place patties in frypan and cook, turning when done.  Don't press them as they cook because this dries out the meat.
While they cook, do the salad.
Thinly slice the cabbage until you have a cup of it.
Thinly julienne the spring onion on the diagonal.
Peel the carrot and grate it into straws, or chop it very finely.
Finely slice the red capsicum.
Place vegetables with the rest of the coriander and the mint in a large bowl.
Add some salt and pepper.
Mix lime juice and palm sugar in a mortar with a pestle.
Dress the salad with the sweet lime juice.
Serve the patties with the salad on the side.
Grilled Hassleback Fajita Stuffed Chicken


Ingredients:
chicken, boneless skinless chicken breasts, red bell pepper, queso fresco, red onion, chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, ground black pepper, olive oil, sweet potato, sweet potato, olive oil, black beans, corn, grape tomatoes, cilantro, salt, pepper, salsa, cilantro, adobo sauce, sour cream, sweet potato, olive oil, lime juice, chili powder, onion powder, dried cilantro

Directions:
Combine all the DRY ingredients for the marinade preparation first.
Blend sour cream and the La Costena In Adobo Sauce Chipotle Peppers in a food processor to make into a creamy spread. Put in refrigerator until time to serve.
Mix about 1/2 teaspoon of the marinade powder, before adding olive oil, to the shredded queso cheese. Toss the cheese and powder to mix well.
Add olive oil to the marinade, then add chicken to a sealable glass container, or in a zip lock bag.
Let marinade in refrigerator for at least 1 hour.
Slice the peppers for the chicken preparation in thin slices to lay on top of the chicken.
Cube the Sweet Potatoes.
Dice the other halves of the peppers.
Preheat oven to 425.
Add cut sweet potatoes to a bowl. Toss with 1 tbsp olive oil, 1 tsp Tajín Clásico Seasoning, salt & pepper to taste.
Spread sweet potatoes on baking sheet in a single layer & bake for 30-35 minutes, stirring every 10 minutes. They are done when crisp on the outside and tender on the inside.
Lay chicken breasts on another sheet pan, and lay the long slices of peppers across the chicken in a diagonal pattern. sprinkle the Queso cheese mixture over each piece of chicken. Cook until internal temperature of the chicken reaches 165 degrees. It is best to use an electronic probe style thermometer with an alarm for this effort. You don't want to under or over cook the chicken.
While the sweet potatoes and chicken are roasting in the oven, add corn to a non-stick skillet and dry roast until browned, stirring occasionally. Approx. 10-15 minutes Time will vary depending upon if you use fresh or frozen corn.
Add all the chopped peppers and vegetables, along with corn to a large serving bowl and toss.
Once the sweet potatoes are roasted, remove from oven, let cool for 5 mins, then add to serving bowl with all other ingredients.
Pour dressing over salad, toss gently until combined. Serve room temperature.
Serve with the garnishes and the chipotle mayonnaise sauce on the side.
Meatballs and Sauce
Category: appetizers-and-snacks
By Tom Quinlin

Meatballs marinated overnight in a savory sauce, then reheated just before your party!

Ingredients:
5 pounds Italian meatballs
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ cup water
2 cups sour cream

Directions:
Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors. Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

Prep time: 8 hrs 5 mins
Cook time: 1 hr
Total time: 9 hrs 5 mins
Yields: 20 servings

Calories: 427
Fat: 35.4 g
Saturated fat: 16.7 g
Carbohydrates: 8.8 g
Sugars: 0.9 g
Dietary fiber: 2.7 g
Protein: 17.2 g
Cholesterol: 97.9 mg
Sodium: 961.8 mg
Turkey Marsala With Sweet Potato Wedges


Ingredients:
sweet potatoes, olive oil, salt, ground ginger, flour, pepper, cremini mushroom, marsala, parsley

Directions:
Preheat oven to 375. Cut each sweet potato into 4 wedges. Place in a large bowl. Drizzle with 1 teaspoon olive oil, ½ teaspoon salt and ginger. Toss to coat. Place on a large baking sheet. Bake for 25-30 minutes, or until tender.
About 15 minutes before the sweet potatoes are done, on a sheet of waxed paper, mix together flour, remaining ½ teaspoon of salt and pepper. Dredge turkey slices in seasoned four to coat both sides.
Coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add turkey and cook, turning once, until cutlets are lightly browned on both sides and white in the center, about 4 minutes. Place on a serving platter; cover to keep warm.
Add remaining 2 teaspoons of olive oil to skillet. Add mushrooms and toss over high heat 2 minutes. Cover skillet, reduce heat to medium-low, and cook until mushrooms are tender, 3-4 minutes longer.
Add Marsala to skillet and bring to a boil over high heat, scraping up any browned bits from the bottom of the pan.  Cook, stirring, until sauce is slightly reduced, about 2 minutes. Spoon over turkey and garnish with parsley. Arrange potato wedges alongside.
Theresa's Snow Ball Cookies


Ingredients:
butter, sugar, vanilla, flour, salt, walnuts, confectioners' sugar

Directions:
Cream butter, vanilla and sugar together.
In a separate bowl combine flour and salt.  Blend this into butter mixture.
Add nuts.  Chill dough for about one hour.
Roll into small balls (1 1/2"].
Bake 400 degrees for 10-12 minutes.
Roll in confectioner's sugar.
Orange-Pepper Beef Steaks


Ingredients:
beef tenderloin steaks, orange marmalade, cider vinegar, ground ginger, black pepper

Directions:
Preheat broiler.
Combine the marmalade, vinegar and ginger in a small pan and warm slightly.
Sprinkle the pepper over both sides of the meat, pressing in slightly.
Place steaks on rack of broiler pan, brush tops of steaks with marmalade mixture; broil, 2 to 3 inches from heat source turning once and brushing with remaining marmalade mixture, 13 to 16 minutes for medium with an internal temperature of 150 to 160°F.
Coconut Soup With Tofu


Ingredients:
coconut milk, tofu, chilies, galangal, lemongrass, kaffir lime leaves, mushrooms, aubergines, spring onion, red onion, fresh coriander leaves

Directions:
This needs to be made quickly to keep the flavours fresh.
So start by heating the coconut milk and add the pea aubergines, mushrooms, lemongrass, galangal, Tofu and peppers.
After about 2 minutes simmering add the chilli, spring onion, kaffir lime leaves and red onion and continue to simmer for another 2-3 minutes.
The noodles can be added now and they will cook in the hot soup in about 2 minutes (the time it takes to get to the table and be eaten].
Garnish with Coriander and Bon Apetit!
By the way don't try to eat the Galangal, lemongrass and lime leaves --  pick those out and put them to a side. Those are just for flavour!
Moroccan Bread


Ingredients:
flour, whole wheat flour, salt, milk, sesame seeds, milk, sugar

Directions:
place the warm milk mixture ina small bowl or glass measuring cup, stir in the sugar and then sprinkle with the yeast.
stir, then set aside in a warm place for about 10 minutes, till frothy.
in a large bowl, mix together the two flours and salt.
add the yeast mixture and enough warm milk and water to make a fairly soft dough.
knead into a ball and knead on a floured surface for 10 minutes, adding as much flour as necessary to make an elastic dough.
divide the dough into two equal pieces and shape into flattened ball shapes.
place on floured baking trays and press down with your hand to make round breads about 5-6 inches in diameter.
cover with oiled plastic wrap or a clean damp cloth and set aside in a warm place for 1 - 1 1/2 hours, till risen.
the breads are ready to bake when the dough springs back if gently pressed with a finger.
preheat the oven to 400.
sprinkle the loaves with the sesame seeds and bake in the oven for 12 minutes.
reduce heat to 300 and continue baking for 20-30 minutes till they are golden brown and sound hollow when tapped underneath.
serve warm.
Kaese Spaetzle
Category: main-dish
By NDBR

A tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of macaroni and cheese.

Ingredients:
1 ½ cups all-purpose flour
¾ teaspoon ground nutmeg
¾ teaspoon salt
⅛ teaspoon pepper
3  eggs
⅜ cup 2% milk
3 tablespoons butter
1  onion, sliced
1 ½ cups shredded Emmentaler cheese

Directions:
Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander, or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese. Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 servings

Calories: 245.1
Fat: 13.1 g
Saturated fat: 7.5 g
Carbohydrates: 20.1 g
Sugars: 1.4 g
Dietary fiber: 0.9 g
Protein: 11.5 g
Cholesterol: 101.7 mg
Sodium: 376.6 mg
Baked Onion Rings


Ingredients:
granulated sugar, paprika, seasoning salt, sweet onions, eggs, egg substitute

Directions:
Mix together the cereal, sugar, paprika, garlic salt, and seasoned salt.
Separate onion sices into rings- you will only need to use the large size rings, save the smaller rings for another use.
Beat egg until foamy in a small bowl.
Dip onion rings into first the egg, then coat with seasonings (you may need another egg or a little extra seasoning mixture if your onions are particularly large].
Set on greased baking sheets in one layer.
Bake in a preheated oven at 375 F for about 15-20 minutes or until coating is crispy and onions are tender.
Foolproof  Flaky Butter Pastry


Ingredients:
unbleached all-purpose flour, sugar, kosher salt, baking powder, unsalted butter, sour cream, reduced-fat sour cream

Directions:
To make the dough in a food processor: In a food processor, combine the flour, sugar, salt, and baking powder, and process to mix. Add the butter and process until the mixture resembles a coarse meal. Put the work bowl in the refrigerator to chill for 15 minutes.
Add the sour cream to the flour mixture and process until the dough comes together in the bowl. Gather the dough into a ball and knead it several times on a lightly floured surface. Form it into a 1-inch-thick disk, wrap it in plastic, and chill for at least 30 minutes before rolling.
To make the dough by hand: In a medium bowl, combine the flour, sugar, salt, and baking powder. Add the butter and cut it into the flour with a pastry cutter or two knives until it resembles a very coarse meal. Alternatively, using a pinching motion, mix the butter into the flour with your fingers, then rub the butter and flour between the palms of both hands to blend it until the mixture is the texture of coarse meal. Chill the dough in the refrigerator for 15 minutes. Add the sour cream and blend it in with the pastry cutter or a fork. Knead and squeeze the dough 7 or 8 times to incorporate any loose bits. Gather the dough together into a rough ball (it will be a coarse mass], flatten it into a 1-inch-thick disk, and wrap in plastic wrap. Refrigerate at least 30 minutes before rolling.
You can roll and cut the dough into shapes up to one week ahead of baking, arrange on a baking sheet, wrap well, and freeze. There is no need to defrost them before baking.
To roll out the dough: Let the dough sit at room temperature for about 15 minutes before rolling. Sprinkle the work surface lightly and evenly with a little flour. Rub the rolling pin with flour as well. Place the dough in the middle of the work surface. Beginning at one edge, press the rolling pin down onto the dough to flatten it, moving across the dough in increments. Then, moving from the center of the dough outward, begin to roll the dough, adding more flour as necessary to keep the dough from sticking. Roll the dough gradually in all directions, flattening as you go, to form a large circle about 14 inches in diameter; do not roll it thinner than 1/8 inch. If the dough cracks or pulls apart, moisten the torn edges with a little water (using your finger or a brush] and press together to seal. Dust lightly with flour if the surface of the dough is sticky.
The dough is ready to use in a tart or to cut out. To transfer the dough to a 9-by-10-inch tart tin or baking sheet, place the rolling pin gently on one edge of the dough and roll the dough up over the pin - then you can move it wherever your want.
Sweet Pastry Variation: This variation produces a pastry that is sweeter and crisp like a sugar cookie.  Increase the sugar to 3 tablespoons and add 1/2 teaspoon pure vanilla extract or grated lemon zest.
Creamy Black Bean Salsa


Ingredients:
black beans, frozen corn, green pepper, red onion, fresh parsley, sour cream, mayonnaise, red wine vinegar, ground cumin, chili powder, salt, garlic powder, pepper, tortilla chips

Directions:
In a large bowl, combine the beans, corn, peppers, onion and parsley., Combine the sour cream, mayonnaise, vinegar and seasonings., Pour over corn mixture and toss  gently to coat., Serve with tortilla chips.
Orange Fluff Cake
Category: desserts
By S Hussy

Wonderful cake with a true orangey flavor.

Ingredients:
1 ½ cups sifted cake flour
½ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
5 tablespoons butter, melted
⅓ cup fresh orange juice
1 teaspoon grated orange zest
6  egg yolks
1 teaspoon vanilla extract
6  egg whites
½ teaspoon cream of tartar
½ cup white sugar
1 cup confectioners' sugar
2 tablespoons fresh orange juice
2 teaspoons grated orange zest

Directions:
Position a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Have ready an ungreased 10-inch tube pan with a removable bottom. Don't use a nonstick surface pan. Sift the flour, 1/2 cup sugar, baking powder and salt into a medium bowl. Form a well in the center and add the melted butter, 1/3 cup orange juice, 1 teaspoon orange zest, egg yolks and vanilla. Beat for 1 to 2 minutes with an electric mixer. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into the ungreased tube pan. Bake for 60 to 75 minutes, until the top springs back when lightly touched and a toothpick inserted comes out clean. Immediately invert and let the cake hang upside down until completely cool. Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate. To make the glaze: In a small bowl combine the confectioner's sugar, 2 tablespoons orange juice, and 2 teaspoons orange zest. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour.

Prep time: 30 mins
Cook time: 1 hr 15 mins
Total time: 3 hrs
Yields: 1 10-inch tube pan

Calories: 248.5
Fat: 7.2 g
Saturated fat: 3.9 g
Carbohydrates: 41.8 g
Sugars: 27.5 g
Dietary fiber: 0.4 g
Protein: 4.7 g
Cholesterol: 114.5 mg
Sodium: 223.8 mg
Moroccan Style Spicy Pickled Vegetables


Ingredients:
white vinegar, water, cumin seed, black peppercorns, fennel seed, brown mustard seeds, yellow mustard seeds, lemon zest, cinnamon sticks, bay leaves, dried thyme, crushed red pepper flakes, Splenda sugar substitute, carrots, onion, green bell pepper, tomatoes, garlic cloves, stuffed green olive

Directions:
Make the marinade. Pour the vinegar and water into a sauce pan. Add all of the dried spices, herbs, julienned lemon zest and Splenda. Bring to a simmer and simmer on low for about 15 or 20 minutes. While the pickling blend is simmering bring another small pot of water to the boil. Blanch the carrots, onions and green pepper separately, cooking the carrots about 2 minutes, the onion and green pepper about 1 minute.
Place all of the vegetables, including the tomatoes, garlic and olives into a large bowl or other vessel with a cover and gently stir to blend and evenly distribute them. Pour the hot pickling liquid over the top. Carefully stir so that all of the vegetables are submerged in the pickling liquid. Cool to room temperature, about 1 hour and then cover and refrigerate. This needs to marinate overnight at the least but the longer it marinates the stronger and more flavorful it will become.
Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, salt, baking soda, eggs, buttermilk, butter

Directions:
Preheat oven to 450 degrees.  Place butter in 10-inch cast-iron skillet and place in oven until butter melts.  Spread butter around skillet when melted. Set aside.
In a large bowl, combine cornmeal, flour, baking powder, salt, and baking soda.
In a medium bowl, with fork, beat buttermilk and eggs until blended.  Pour melted butter from the skillet into this mixture; then add buttermilk mixture to the corn meal mixture.
Stir just until corn meal mixture is moistened (batter will be lumpy].
Pour batter into prepared skillet.  Bake about 25  until golden brown and toothpick inserted in center comes out clean.  Serve warm.
Moist, Tender Spice Cake: Gingerbread Variation


Ingredients:
all-purpose flour, cornstarch, baking powder, baking soda, salt, ground ginger, ground cinnamon, ground allspice, milk, eggs, vanilla extract, unsalted butter, dark brown sugar, molasses

Directions:
Adjust oven rack to middle position and heat oven to 350 degrees.
Grease and lightly flour a metal or disposable foil 9-by-13-inch pan.
Whisk dry ingredients and spices in a large bowl.
Mix milk, eggs, molasses and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces.
Add about 1/3 of the milk mixture and beat on low until smooth.
Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth.
Add the sugar; beat until just incorporated, about 30 seconds.
Pour batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 30-40 minutes.
Set pan on a wire rack; let cool for 5 minutes.
Run a knife around the pan perimeter and turn cake onto rack.
Let cool.
Raspberry Malibu Zinger (Cocktail)


Ingredients:
tea, fresh ginger, granulated sugar, rum

Directions:
Boil water and steep raspberry tea with the ginger for 5 minutes. Strain out ginger.
Stir in sugar until dissolved, let cool to room temperature then chill for 1/2 an hour.
In a tall glass mix tea with mailbou rum; add about 3 ice cubes and a small straw for stirring.
*Note: Apparently this likes to layer itself somewhat (rum settled at the bottom] Also, prep. time includes chill time.
Pea Soup Norma's Way


Ingredients:
onion, carrots, potato, water, chicken bouillon cubes, salt, white pepper, dill weed

Directions:
Saute onion in oil until limp in large pot.
Add remaining ingredients and cook over low to medium heat (simmer] until the peas and vegetables are soft.
Remove and discard bones.
Remove one cup of soup mixture.
Blend remaining soup until slightly pureed.
Add reserved cup of soup.
Correct seasoning as desired.
Melon with Blueberries


Ingredients:
cantaloupe, honeydew melon, watermelon, blueberries, sugar, honey, lemon juice, fresh mint leaves

Directions:
Combine fruit., Mix together honey and lemon juice and pour over fruit., Toss to mix., Cover and refrigerate until serving time., Garnish with mint leaves.
Chocolate Surprise Cupcakes


Ingredients:
flour, sugar, salt, baking soda, water, vinegar, vanilla extract, cream cheese, egg, sugar, salt, chocolate chips

Directions:
Preheat oven to 350 degrees.
Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
Add oil, water, vinegar and vanilla.
Fill cupcake papers 2/3 full with mixture.
Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
Add chocolate chips to cream cheese mixture.
Drop 1 heaping teaspoon on the top of each cupcake.
Bake for 25 minutes.
Frost when cool.