xiaoxl/recipe_data huggingface dataset:
Hot Tiramisu Drink


Ingredients:
mascarpone cheese, milk, coffee, maple syrup, instant coffee, chocolate chips

Directions:
In a medium saucepan, whisk together the mascarpone cheese and the heavy cream. Add the milk and heat on low to medium heat, stirring frequently until heated through and completely smooth.
Add the unsweetened cocoa powder to the mixture and stir again for 5 minutes, or until the cocoa completely dissolves.
Pour hot coffee into each serving cup - the coffee should fill only the bottom quarter of the cup.
Pour the chocolate/cheese mixture over the top of the coffee. Add the maple syrup and stir until completely mixed.
Garnish with whipping cream, a splash of maple syrup, a sprinkle of coffee, a dusting of cocoa powder and a few chocolate chips.
Serve immediately, for authenticity, serve with a lady finger on the side.
Chicken Broth
Category: soups-stews-and-chili
By JW

Great soup makes great broth. Makes a lot, but sooo much better than the canned store bought or bouillon cube made broth.

Ingredients:
14 quarts water
2 (5 pound) whole chickens, skinned and trimmed of fat
4 pounds carrots, cut into chunks
3 pounds celery, cut into chunks
3 large sweet onions, cut into chunks
6  leeks, trimmed and chopped
14 tablespoons sea salt
3 tablespoons chopped garlic
3 tablespoons garlic powder
2 tablespoons crushed dried rosemary
2 tablespoons dried parsley
1 tablespoon dried thyme
1 bunch fresh parsley, chopped  (Optional)

Directions:
Combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. Bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours. Remove chicken from pot. Stir in fresh parsley until wilted, 2 to 3 minutes. Remove broth from heat and allow to cool slightly. Strain broth into freezable 2 to 4 cup containers. Use immediately or freeze.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 24 servings

Calories: 302
Fat: 13.8 g
Saturated fat: 3.8 g
Carbohydrates: 15.4 g
Sugars: 6.4 g
Dietary fiber: 4 g
Protein: 28.3 g
Cholesterol: 83.1 mg
Sodium: 3273.3 mg
Chocolate Chip Peppermint Cookies


Ingredients:
unsalted butter, shortening, white sugar, light brown sugar, eggs, vanilla, baking soda, salt, flour

Directions:
Preheat oven to 350.
Beat together the butter, shortening, white sugar, and brown sugar.
Beat in the eggs, vanilla and almond extract.
Combine the baking soda, salt and flour in a small bowl.  Gradually beat this mixture into the creamed mixture.
Beat well.
Stir in the chocolate chips and crushed candy canes.
Drop onto lightly greased cookie sheets by tsps; keeping 2" apart.
Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
Twisted Mai Tai


Ingredients:
light rum, dark rum

Directions:
Shake ingredients with ice and divide between two glasses., Garnish with speared fruit, if desired.
Bulgur Salad With Chickpeas, Feta, and Basil


Ingredients:
cracked bulgur wheat, bouillon, olive oil, garlic powder, chickpeas, bell pepper, feta cheese, fresh parsley, fresh basil

Directions:
In a medium saucepan, bring 1 1/2 cups of water to a boil. Stir in bulgur and bouillon. Return to a boil, reduce heat and simmer, covered, for 10 minutes. Turn off heat and let stand until water is absorbed, an additional 10 minutes. Transfer to a large bowl to cool.
Stir remaining ingredients, except parsley and basil into the bulgur.
Sprinkle with the fresh parsley and basil.
NOTE: Other grains work well with this salad such as brown rice or quinoa, adjust cooking times. Dried parsley will also work well, just use 1/3 of the amount.
Strawberry Silk Smoothie.


Ingredients:
flax seed oil, fresh strawberries, plain yogurt, vanilla yogurt, skim milk, soymilk

Directions:
"Blend all together with ice cubes."
Instant Chocolate Pudding Mix


Ingredients:
pudding, cornstarch, confectioners' sugar, non-fat powdered milk, salt, pudding, instant chocolate pudding mix, milk, heavy cream, vanilla extract

Directions:
Dry Mix.
In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
Store in an airtight container in the refrigerator for up to 1 month.
Pudding.
Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
Place in the refrigerator to chill completely before serving, approximately 4 hours.
Bistecca All Fiorentina


Ingredients:
olive oil, salt, fresh ground black pepper, lemons, garlic cloves, butter, parsley

Directions:
Sprinkle the steaks with a little oil, pepper and a squeeze of lemon juice. Oil the BBQ or grill and seal one side of the steaks, then turn the steaks over and sprinkle them with salt and a little more oil and lemon juice.
Vigorously rub the cut side of the garlic along the bone and cook the steaks on a high heat, covered, for about 7-8 minutes (for rare to medium-rare; longer for well-done], turning the steaks a couple of times.
Mix together the butter, the juice of the 1/2 lemon and the parsley, and serve the steaks with a dollop of the butter mixture on top and steamed spinach or your choice of vegetables on the side.
Brownie Cupcakes with Peanut Butter Frosting


Ingredients:
unsalted butter, golden brown sugar, sugar, eggs, vanilla, flour, walnuts, salt, powdered sugar, creamy peanut butter, unsalted butter, vanilla

Directions:
For cupcakes; Preheat oven to 350 degrees.
Line standard (1/3 cup] muffin cups with paper liners (These are really better made in mini muffin tins.] Combine butter, 1/2 cup chocolate chips, and unsweetened chocolate in the top of double broiler set over simmering water.
Stir until mixture is melted and smooth, Remove from water.
Whisk both sugars into chocolate mixture, then whisk in eggs 1 at a time.
whisk in vanilla, then flour, walnuts, salt and remaining 3/4 cup chocolate chips.
Divide batter among muffin cups (about 1/4 cup each].
Bake cupcakes until tester inserted into center comes out with moist crumbs attached, about 20 minutes.
Transfer cupcakes to rack and cool completely.
Frosting; Put powdered sugar and the next 3 ingredients in a medium bowl.
Using electric mixer, beat until mixture is smooth, adding whipping cream by teaspons if frosting is to thick to spread.
Spread frosting in swirls over tops of cupcakes, sprinkle with chocolate shavings or sprinkles.
Pumpkin Cookies


Ingredients:
sugar, brown sugar, butter, margarine, canned pumpkin, vanilla, egg, whole wheat flour, baking powder, baking soda, cinnamon

Directions:
Preheat oven to 350 degrees.
In a large bowl, beat sugars and butter together until evenly distributed.  Add pumpkin, vanilla, and egg and blend well.  Slowly incorporate dry ingredients.  Drop dough 2 inches apart on ungreased cookie sheets.
Bake for 16 minutes or until golden brown.
Unbreaded Jalapeno Poppers With Double Cheese!


Ingredients:
cream cheese, cheddar cheese, bacon

Directions:
Preheat oven to 450.
Cut stems off of peppers and cut them in half lengthwise.
Remove the seeds and veins from the peppers (you may want to wear gloves to keep the oils off of your hands].
When finished, make sure you rinse the peppers so the oils are removed from the outside of the pepper.
Fill each pepper half with cream cheese. If using large peppers, you may have to use more cream cheese than listed above.
Cut the slices of bacon to fit on top of each pepper.
Place on a baking sheet and sprinkle the cheddar cheese on top. If you keep them next to each other in a bunch on the cookie sheet, it is easier to sprinkle the cheese on top and keep it there instead of having it fall off and burn on the cookie sheet. Just make sure you separate the cheese carefully when they are done baking and still warm.
Bake until bacon is fully cooked, about 10-15 minutes.
Remove and serve when cooled. (They can be made the night before and stored in an air tight container in the fridge].
Lemon Meringue Pie Easy Deep Dish


Ingredients:
flour, powdered sugar, butter, salt, water, fresh lemon juice, sugar, cornstarch, lemon zest, butter, salt, sugar

Directions:
Mix flour,butter,powdered sugar and salt in a bowl.
incorporate butter in flour mix well.
add water.
mix well.
knead gently into a bowl.
place on a lightly floured surface and roll out to fit your pie pan.
press into your pan ,flute the edges pierce the bottom and sides with a fork well.
bake in oven at 420 degrees for 15 to 20 minutes or until lightly golden brown.
in a large pot add 2 cups of water ,3/4 of a cup freshly squeezed lemon juice,1 dash of finely grated lemon zest,1 cup of sugar,3 egg yolks and 10 tablespoons of corn starch.
whisk well with a wire whisk.
turn on heat to medium and continue stirring with a whisk till mixtures thickens and just starts to bubble then remove from flame whisk  in 2 tablespoons butter and let cool stirring occasionally.
when the custard filling is cool and the pie shell are cool, fill the pie shell with the custard and spread evenly.
in a chilled bowl whisk three egg whites until lightly foamy.
add some 1/4 sugar and 1/8 of a teaspoon of salt and continue whisking until light peaks stay on your whisk.
spoon or pipe on top of the pie.
bake in oven at 420 degrees or till meringue is lightly golden brown on top.
chill thoroughly before serving.
Roni's Pickle Chicken


Ingredients:
chicken thighs, dill pickle, pickle juice, egg, flour, cornmeal, black pepper, paprika

Directions:
Drain the pickles, dust with flour and set aside.  Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice.  Let stand for an hour.
Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
Mix remaining flour, corn meal and seasonings together in a gallon zipper bag.  Drain the chicken and shake in the bag of flour to coat.  Shake off excess flour, and pan fry in shallow oil in a heavy skillet.  Drain on a rack or on paper towels.
Fry up the pickles when the chicken is completed.
Bacon, Cucumber and Heirloom Tomato Sandwich With Herbal Mayo


Ingredients:
Hellmanns Mayonnaise, fine sea salt, white pepper, fresh thyme, fresh dill, fresh marjoram, fresh cilantro, butter lettuce leaves, English cucumbers, red onions, jalapeno-stuffed green olives, kalamata olives

Directions:
Cook bacon until crisp and place on paper towels., In a bowl wisk together mayonnaise, salt, pepper and fresh chopped herbs., Toast Russian Rye bread and spread 1-tablespoon Herbal Mayonnaise on each slice., Layer lettuce, tomatoes, red onions, cucumber, bacon and lettuce., Slice sandwich in half and place on a plate., Garnish plates with  Jalapeno-Stuffed Green olives and Kalamata olives.
Not So Sweet Baked Ham
Category: main-dish
By rachelbshepard

Traditionally, ham is rubbed with brown sugar and other sweet ingredients. I like my ham to taste like ham and I like my recipes to be simple. Here's an easy recipe that I'm sure your whole family will enjoy.

Ingredients:
1 (15 pound) ham
¾ cup chicken broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange ham fat-side up in a large baking dish. Pour chicken broth over ham. Bake in the preheated oven until heated through, about 90 minutes, basting every 20 to 30 minutes. Discard broth before slicing and serving ham.

Prep time: 5 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 35 mins
Yields: 1 whole ham

Calories: 558.8
Fat: 42.1 g
Saturated fat: 15 g
Carbohydrates: 0.2 g
Protein: 42 g
Cholesterol: 127.2 mg
Sodium: 2938.7 mg
Haddock Bubbly Bake
Category: seafood
By Susan

This is really great served with mashed potatoes and peas or veggie of your choice. This dish is a favorite of Nova Scotia, Canada.

Ingredients:
2 pounds haddock fillets
salt and pepper to taste
1 (10.75 ounce) can  condensed cream of mushroom soup
1  onion, thinly sliced
1 cup shredded mild Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish. Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese. Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 257.6
Fat: 10.3 g
Saturated fat: 4.9 g
Carbohydrates: 5.4 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 34.2 g
Cholesterol: 105.7 mg
Sodium: 537.8 mg
Tandoori Masala Spice Mix
Category: world-cuisine
By TheBritishBaker

I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!

Ingredients:
2 tablespoons ground coriander
1 ½ tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground fenugreek
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cardamom
½ teaspoon ground nutmeg

Directions:
Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 /2 cup

Calories: 19.3
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 2.9 g
Sugars: 0.2 g
Dietary fiber: 1.6 g
Protein: 0.7 g
Sodium: 3.7 mg
Homemade Peanut Butter Cookies!


Ingredients:
peanut butter, sugar, egg, vanilla

Directions:
Preheat oven to 350°F., Mix all ingredients in a mixing bowl by hand., Drop dough by the spoonful on a greased cookie sheet., Make a criss-cross pattern on the top of the dough with a fork., Bake for 7-9 minutes., Let cool on a wire rack or plate.
Lady Marmalade Chicken


Ingredients:
Dijon mustard, orange marmalade, lime juice, olive oil, chicken breasts

Directions:
Combine mustard, marmalade, jalapeno, lime juice and oil.
If mixture isn't hot enough to your taste add a little cayenne pepper.
Wash chicken and pat dry.
Cut a pocket in the side of each breast and spoon in a little of the mustard sauce.
Baste the tops of the chicken with the sauce.
Place chicken on a rack in a roasting pan.
Bake in a preheated pan for 40 minutes or until chicken is no longer pink.
Baste once during the cooking time with the sauce.
Smoked Salmon and Capers in a Champagne Sauce for Pasta


Ingredients:
olive oil, garlic, heavy cream, smoked salmon, small capers, fresh chives, fresh dill

Directions:
Heat the oil in a large frying pan and cook the garlic over a medium heat for 30 seconds.
Pour in the champagne and cook for 2-3 minutes, or until reduced slightly.
Add the cream and cook for 3-4 minutes, or until reduced and thickened.
Add the remaining ingredients and pour over the pasta of your choice.
Toss through gently and season to taste with salt and freshly ground black pepper.
Slow Cooked Bourbon Braised Beef Back Ribs


Ingredients:
black peppercorns, dry mustard, paprika, onion powder, garlic powder, onion, garlic cloves, Bourbon, sugar, red wine vinegar

Directions:
In small bowl or tray, mix rub ingredients thoroughly., Rub onto beef back ribs., In a large hot skillet, heat oil., Brown ribs for several minutes on each side in batches., Transfer ribs to slow cooker insert., Add remaining meal ingredients into slow cooker insert and mix thoroughly., Cover and cook for 4-6 hours., Serve over rice.
Snowball Potatoes


Ingredients:
russet potatoes, salt

Directions:
Preheat oven to 375 degrees F.
Put potatoes in a large pot and fill with water until potatoes are just covered.
Add the 1 tablespoon salt. Bring to a boil and cook until potatoes are very soft, about 20 minutes.
Press potatoes through a potato ricer or pulse in a bowl with an immersion hand blender until they are mashed. Let sit for a few minutes until just cool enough to handle.
While the potatoes are cooking, cut the white cheese in 1/2-inch cubes.
Cover a baking sheet with foil wrap and coat foil with vegetable spray or rub with oil.
Put bread crumbs into a small bowl.
While mashed potatoes are still warm, form into 2-inch balls and insert 1 cheese cube in center, then roll into bread crumbs and place on cookie sheet. (Wash hands and dry after every third ball so the potatoes will form evenly.].
Place snowballs on prepared baking sheet and bake for 20-25 minutes or until golden brown.
Thai Red Pepper Shrimp


Ingredients:
medium shrimp, red bell pepper, garlic cloves, fish sauce, sambal oelek, cornstarch

Directions:
Prepare all your ingredients and have them ready to go in seperate bowls.  Mix the corn starch into the chicken stock.  Heat your wok on high.
Add the oil to the wok and stir fry the bell peppers for 1 minute.
Add the garlic and stir fry for 30 seconds.
Add the shrimp and stir fry until they curl and turn pink, about 3 minutes.
Add the fish sauce and sambal, stir fry for about 10 seconds.
Finally, add the chicken stock/cornstarch mixture (mix it up again just before you add it because the cornstarch can settle], and mix thoroughly.  Boil the sauce for about a minute or two just until it thickens up.
Serve over brown rice.
Peanut Butter Chocolate Chip Cupcakes


Ingredients:
peanut butter, eggs, sea salt, baking soda, roasted peanuts

Directions:
In a large bowl, with a hand blender, mix peanut butter, agave and eggs until creamy.
Blend in salt and baking soda.
Mix in peanuts and chocolate.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tins.
Bake at 350° for 20-25 minutes.
Cool for 2 hours.
Top with Vegan Chocolate Frosting.
Serve.
Hainan Chicken Rice


Ingredients:
whole chickens, celery leaves, peppercorns, salt, spring onions, ginger, garlic, onion, short-grain rice, ginger, soy sauce, red chilies, sambal oelek, Chinese cabbage, fresh coriander

Directions:
Wash chicken under cold water.  Place in a large pan with the celery leaves, peppercorns, salt and spring onion, cover with water.  Cover the pan, bring to the boil, simmer for 15 minutes.  Turn off heat and leave, covered, for 45 minutes.
Heat the oils in a pan with a well fitting lid.  Add ginger, garlic and onion and cook until soft and golden.  Set aside 1 tablespoon of the oil to use for a Dipping Sauce.
Add rice to pan and cook, stirring, for 2 minutes,  Add 3 cups of stock from the pan in which the chicken was cooked.  Bring to the boil.  Simmer until holes appear in the rice.
Cover pan tightly and reduce heat to very low.  Cook for 15 minutes.  Remove lid; fluff up the rice with a fork.
While rice is cooking, remove the chicken from the pan, retaining the stock for the Soup.  Joint Western-style or chop Chinese-style.  Arrange pieces on a serving platter;  keep warm.
To make Dipping Sauces:  Use reserved tablespoon of cooking oils and combine with grated ginger.  For the second sauce, combine soy sauce and chili.
To make Soup:  The remaining stock may be served alongside the rice dish as a soup.  Strain it, bring to the boil and add the Chinese cabbage.  Pour into a bowl; sprinkle with coriander.
Serve chicken, rice and Dipping Sauces with the bowl of hot chicken broth on the side.
Homemade Cavatelli Pasta
Category: world-cuisine

Cavatelli is a typical Southern Italian pasta made out of just durum wheat semolina flour and water. The starch contained in the durum gives this pasta its distinctive and firm texture, perfect to go with a simple tomato sauce or with a rich Bolognese. Make sure to use a very fine semolina (called durum or semola rimacinata) or the dough will be too stiff.

Ingredients:
2 ¼ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Directions:
Mix semolina flour and salt in a large bowl or on a marble work surface. Make a well in the center. Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough. Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes. Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using. If you are using the cavatelli within a few hours or the following day, wrap in plastic wrap and chill in the refrigerator. Work with one portion of the dough at a time, keeping the remaining dough covered to keep it from drying out. Dust a work surface with semolina flour; roll out the dough to make a rope, about 1/3 inch thick. Cut off little 1/3-inch-thick pieces. Press and gently drag the small piece of dough towards you with your index and middle finger. The two sides will curl inwards, leaving hollow spaces. Proceed the same way with the rest of the dough. Transfer cavatelli to a floured surface and sprinkle with more semolina flour. Do not overlap cavatelli or they will stick together. Let dry for about 30 minutes before cooking.

Prep time: 40 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 338.2
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 68.4 g
Sugars: 1.7 g
Dietary fiber: 3.7 g
Protein: 11.9 g
Sodium: 41.5 mg
Turkey and Sweet Potato Wraps


Ingredients:
onion, sweet potato, celery, salt, sage, black pepper, whole wheat tortillas, reduced-fat cheddar cheese

Directions:
In a large saucepan, place onion, sweet potato, chicken broth, celery, salt, sage, and pepper, and bring to a simmer over medium heat, and cook 10 minutes, or until vegetables are softened.
Stir turkey and stuffing mix into vegetable mixture and heat on mediumm for 5 minutes, stirring often, or until heated through and mixture has thickened.
Heat 1 tortilla in a dry skillet over medium heat and sprinkle with 1/4 cup of cheese and top with 1/2 cup of the filling.
Allow cheese to melt for 10 seconds and remove from skillet.
Fold in two opposite sides of tortilla one inch each, and roll up.
Repeat with remaining tortillas.
Place seam side down on serving plate .
Top with jalapeno peppers.
Favorite Taco Salad


Ingredients:
ground beef, tomatoes, lettuce, cheese

Directions:
Cook ground beef and drain off fat.
Mix all ingredients except for Doritos in a bowl and chill for 1 hour. Add crushed Doritos to bowl and mix just before serving.
Chocolate Carrot Cake with Chocolate Cream Cheese Icing


Ingredients:
all-purpose flour, baking powder, cinnamon, baking soda, nutmeg, allspice, walnuts, raisins, sweetened flaked coconut, eggs, brown sugar, granulated sugar, carrots, cream cheese, icing sugar

Directions:
CAKE: In a bowl, combine flour, cocoa, baking powder, cinnamon, baking soda, nutmeg and allspice; stir in walnuts, raisins and coconut.
In a large bowl, beat eggs; gradually blend in the brown and granulated sugars.
Add oil; beat in chocolate.
Stir in carrots.
Add flour mixture all at once, mixing just until evenly combined.
Line a greased 13 x 9-inch cake pan with parchment paper or waxed paper.
Grease the paper.
Pour the batter into the pan and bake in a 325 degree F oven for 35 to 40 minutes or until the top springs back when lightly touched and cake begins to pull away from the sides of the pan.
Let cool.
TO MAKE ICING: Meanwhile, in a bowl, beat cream cheese until light; beat in chocolate.
Gradually beat in the sugar; cover and chill in the refrigerator for 30 to 60 minutes or until spreadable.
Spread over the cooled cake.