xiaoxl/recipe_data huggingface dataset:
Crêpes


Ingredients:
flour, salt, baking powder, eggs, rum, beer, milk

Directions:
In a large bowl, mix flour/salt/baking powder - add oil, rum and eggs - mix very well until dough is nice and smooth.
Add milk progressively and then beer.
Let the mix stand for at least an hour before cooking.
If mix is too thick, add some water until you reach desired consistency (should be quite liquid].
Heat a non-stick or lightly greased skillet over medium heat.
Pour about 1/3 cup of batter into the pan, quickly rotating and tilting the pan to spread the batter evenly. Cook the crepe until golden underneath, about 1 minute and then flip it over and cook for about another minute.
Remove from pan, and repeat with the remaining batter. Keep the cooked crepes warm by covering with a towel.
Fill the crepes with your favorite toppings and roll burrito style or folded over.
Ideas for fillings:
SWEET crêpes: jam / sugar / brown sugar / nutella / slices of banana + melted chocolate / slices of apples cooked in butter / melted chocolate + ground almonds or sliced almonds
SAVOURY crêpes: ham + swiss cheese + egg / smoked salmon + heavy cream (or sour cream] / goat cheese or feta + spinach + ham / béchamel sauce + mushrooms + swiss cheese.
Salisbury Steak


Ingredients:
extra virgin olive oil, lean ground beef, onion, egg, Worcestershire sauce, onion, white button mushrooms, dry red wine, beef broth, cold water, cornstarch

Directions:
Preheat oven to 250 degrees.
Heat EVOO in a skillet.
Combine beef, chopped onion, beaten egg, seasonings, Worcestershire sauce and bread crumbs in a bowl with hands.
Shape into 4 oval patties, about 3/4" thick.
Brown patties in skillet for 5 minutes per side, then remove patties to an oven-safe dish and keep warm in oven.
Add a bit more EVOO to the pan, if necessary.
Add sliced onion and mushrooms to skillet and sauté until mushrooms are golden brown, about 5 minutes, then add salt & pepper.
Add red wine to deglaze skillet and cook out alcohol, about 5 minutes.
Add beef broth and heat to boiling, then reduce heat to low, cover, and simmer for 10 minutes.
Bring onion mixture to boil again and add water/cornstarch mixture. Stir constantly, for 1 minute, and add salt & pepper.
Pour gravy over patties, and serve.
Creamy Spinach Soup


Ingredients:
butter, onion, garlic cloves, potato, milk, fresh spinach, lemon, nutmeg

Directions:
Melt the butter in a large saucepan, add the onion and garlic and fry gently for 5-6 minutes until soft. Stir in the potato and continue to cook gently for 1 minute.
Pour in the stock and simmer for 8-10 minutes until the potato starts to cook.
Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
Pour the soup into a blender (preferably] or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting] and process until silky smooth.
Return to the pan and reheat. Taste and season with pepper and nutmeg. Dilute the soup with a little hot water if too thick. Ladle the soup into bowls and swirl in the cream.
Lemon Velvet Layer Cake


Ingredients:
cake flour, Splenda Sugar Blend for Baking, baking powder, salt, butter, eggs, milk, lemon rind, Splenda Sugar Blend for Baking, cornstarch, water, butter, lemon rind, fresh lemon juice, Splenda Sugar Blend for Baking, lemon rind

Directions:
Cake layer directions:
Preheat oven to 350°F  Grease and flour two (8 inch] round cake pans.
Combine flour, Sugar Blend, baking powder and salt in a mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
Stir together eggs, milk, lemon extract and lemon rind in a mixing bowl; add 1/3 of the egg mixture to flour mixture.  Beat at low speed until blended.  Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl.  Repeat procedure two times.  Spoon batter into prepared pans.
Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.  Cool in pans on a wire rack 10 minutes; remove layers and cool on a wire rack.
Lemon Filling Directions:
Combine Sugar Blend, cornstarch and water. Cook over medium heat, whisking constantly, until mixture thickens.  Gradually add about 1/4th of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture.  Cook whisking constantly, until mixture comes to a boil; boil one minute, whisking constantly.  Remove from heat and stir in butter, lemon rind and lemon juice.  Place plastic wrap on the surface.  Set aside to cool.
Whipped Cream Frosting Directions.
Beat whipping cream until foamy; gradually add Sugar Blend, lemon rind and lemon extract, beating until soft peaks form.
To Assemble Cake:
Spread lemon filling between cake layers.  Spread whipped cream frosting on top and sides of cake.
Shrimp Remoulade Galatoire's
Category: appetizers-and-snacks
By CYNTHIA

Galatoire's Restaurant in New Orleans, La. in the French Quarter shared this recipe. It is the best we have ever tasted and I know you will enjoy it too. Decorate the edge of plate with hard-boiled eggs sliced thin or quartered, and a few green and black olives. Then stand back and let your guests give you applause for serving them such a wonderful treat.

Ingredients:
4 stalks celery, coarsely chopped
4  green onions, chopped
1 small onion, chopped
¾ cup Italian flat leaf parsley
½ cup red wine vinegar
½ cup ketchup
½ cup tomato puree
½ cup Creole mustard
1 teaspoon Worcestershire sauce
1 ⅛ cups vegetable oil
2 teaspoons paprika
2 pounds large cooked shrimp, peeled and deveined
12  lettuce leaves

Directions:
In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight. When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

Prep time: 15 mins
Total time: 8 hrs 15 mins
Yields: 12 servings

Calories: 345
Fat: 27.7 g
Saturated fat: 4 g
Carbohydrates: 7.8 g
Sugars: 4.7 g
Dietary fiber: 1 g
Protein: 16.7 g
Cholesterol: 147.6 mg
Sodium: 389.8 mg
Spaghetti Squash With Meatballs and Cabernet Marinara Sauce


Ingredients:
lean ground beef, egg, yellow onion, minced garlic cloves, parmesan cheese, oregano, garlic powder, salt, spaghetti squash

Directions:
Preheat oven to 350 degrees.
Mix all of the meatball ingredients together in a large bowl. Form into 16 balls and place in a 8x8 inch glass baking pan. Bake 25-30 minutes flipping them over halfway through.
Meanwhile, with a sharp knife carefully stab the spaghetti squash multiple times so the skin is pierced all around it. Put it on a plate and place it in the microwave for 12-16 minutes on 100% power. It is done when the skin is soft when pierced with a fork.
When squash is done slice it crosswise and let cool (cutting it lengthwise will give you shorter spaghetti strands].
Pour the desired amount of marinara sauce into a large non-stick skillet.
About 5 minutes before meatballs are done begin heating sauce on medium to low heat. When the meatballs are done baking (they should be slightly browned on top and there should be a good amount of juice at the bottom of the pan], scoop them out with a slotted spoon or spatula and put them in the sauce. Cover and simmer for about 5-10 minutes.
While the sauce is simmering, scoop out the seeds of the spaghetti squash. Then scoop out the squash on to plates, or you can use the squash shell as your bowl and simply fluff up the squash with a fork.
Let sauce cool for about 2 minutes before scooping meatballs and sauce over spaghetti squash.
Muddy Fudge Pie


Ingredients:
half-and-half, light brown sugar, eggs, light corn syrup, vanilla, heavy cream, sugar, vanilla extract

Directions:
In a large microwave-safe bowl, combine unsweetened chocolate and 1/2 cup half-and-half. On the defrost or low heat setting, microwave 1 minute. Whisk lightly and then repeat until mixture is melted and smooth. Make sure mixture is warmed just enough to melt the chocolate; the hotter this chocolate cream gets, the less creamy the baked pie will be.
Place brown sugar in a separate bowl and break up any lumps. Whisk in eggs, one at a time, mixing until smooth. Whisk in corn syrup and vanilla. Gradually whisk about one-quarter of this egg mixture into chocolate and blend well. It is important to whisk in the eggs slowly and steadily. Continue adding eggs while whisking until all are combined. Pour chocolate custard into pie shell.
Bake in a preheated 350-degree oven about 45 minutes, until the filling is puffy and set around the edges but the center still shimmies. If you want a denser pie, bake 5 to 10 minutes longer, until it puffs up evenly. Transfer to a wire rack and let cool slightly, then cover and refrigerate until set completely, 3 to 4 hours.
Make Sweetened Whipped Cream: In a chilled mixing bowl with chilled beaters, whip 1 1/3 cups heavy whipping cream with an electric mixer on medium speed until soft peaks form. Gradually beat in 2 tablespoons sugar and 1/4 teaspoon vanilla and continue beating until stiff peaks form. Makes 2 3/4 cups.
Make Chocolate Sauce:  Place chocolate chips and remaining 1 tablespoon half-and-half in a microwave-safe dish and microwave on low heat until melted, 30 to 60 seconds. Stir until smooth.
Mound Sweetened Whipped Cream over pie, spreading to edges. Drizzle warm chocolate sauce over whipped cream in a random pattern. Serve at once or refrigerate up to a day. Makes 1 (9-inch] pie, 8 servings.
Beet Salad


Ingredients:
beets, celery, red onion, eggs, dill pickle, celery seed, salt, black pepper, red wine vinegar, sugar

Directions:
Place beets, celery, onion, chopped egg, and pickle in a mixing bowl.
Stir together celery seed, salt, pepper, vinegar, oil and sugar until blended and sugar dissolves.
Pour dressing over vegetables and stir to mix.
Cover and refrigerate 6 hours or overnight before serving.
Victory's Take on Webers BBQ Chicken Marinade


Ingredients:
ketchup, Dijon mustard, honey, cider vinegar, liquid smoke, olive oil, brown sugar, Worcestershire sauce, dry mustard, paprika, garlic powder, onion powder, salt, cayenne

Directions:
"whisk all ingredients in medium bowl till well blended add chicken marinade 4-8 hours in fridge."
Easy Potato and Corn Chowder - Crock Pot


Ingredients:
frozen hash brown potatoes, whole kernel corn, evaporated milk, onion, bacon, salt, Worcestershire sauce, pepper

Directions:
Mix all ingredients together in crock pot and cook for 6-8 hours on low.
Serving Suggestion:  Top bowls of chowder with a little extra crumbled bacon and a little shredded cheese.  Yum!
Pita Snacks


Ingredients:
olive oil, dry basil, garlic powder, parmesan cheese, ground cayenne pepper

Directions:
Split the pita bread into two halves.
Score with sharp knife, but don't cut completely through.
Brush lightly with olive oil, sprinkle lightly with basil, garlic powder or garlic salt, Parmesan cheese and cayenne ground pepper.
Place on cookie sheet and bake at 350°F until golden or lightly browned.
Cool and break into pieces.
We serve them as is and also with side dishes of chopped jalapeño peppers and chopped tomatoes.
Shrimp With Cheese Grits


Ingredients:
chicken broth, milk, quick-cooking grits, salt, cheddar cheese, bacon, medium shrimp, green bell pepper, onion, cheddar cheese

Directions:
In a medium saucepan,bring chicken broth and milk to a boil.
Stir in grits and salt;return to a boil.
Reduce heat to low and cover.
Cook 5 minutes until thickened, stirring occasionally.
Stir in cheddar cheese.
Keep warm.
Cook bacon in a large skillet until crisp.
Remove bacon and set aside.
Drain all but 2 tablespoons of bacon drippings from skillet.
Add shrimp, peppers and onions;cook over medium heat until vegetables are tender and shrimp is no longer pink.
Stir in bacon.
Serve shrimp mixture over warm cheese grits.
Garnish with cheddar cheese.
Whole Wheat Okara Bread


Ingredients:
soymilk, salt, molasses, quick-rising yeast, bread flour, whole wheat flour

Directions:
Heat the okara and soy milk, until they are at about 125 degrees (i.e., very warm to the touch]. Add the salt, oil, and molasses, and stir to blend. Sprinkle the yeast over the okara mixture and stir gently (the yeast should foam slightly]. Let the mixture sit in a warm, draft-free place for 5-10 minutes so that the yeast can proof.
In a separate bowl, combine the bread flour and the whole wheat flour. Gently stir/fold the flour mixture into the okara mixture until a sticky dough forms.
Cover the bowl with plastic wrap and then drape a towel on top. Let the dough sit in a warm, draft-free area for 30-40 minutes, or until doubled in size.
After the dough is about 2x its original size, punch down the dough while still in the bowl, then take it from the bowl and put it on a floured surface.  Kneed the dough for a few minutes, folding in additional flour (from 1/4-1 cup] so that it becomes a firm, elastic dough.  Mold the dough into a elongated ball shape and place into an oiled, suitably-sized bread pan. Cover the dough with plastic wrap and drape a towel on top, and let it rise for a second time for about 20-30 minutes.
Preheat oven to 325 degrees F. Make several slices in the top of the dough to allow some steam to escape. Place the bread pan on the middle shelf in oven. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the loaf sounds hollow when you tap on it.
Remove the bread from the oven and let cool on a wire rack for about 15 minutes. Remove from pan, and enjoy some fresh, homemade bread as soon as it's cool enough to slice!
Julia Harrison Adams' Pimento Cheese Spread


Ingredients:
cheddar cheese, sharp white cheddar cheese, pimientos, scallion, mayonnaise, fresh lemon juice, garlic, Worcestershire sauce, Tabasco sauce, fresh ground black pepper

Directions:
Grate cheese and place in large bowl.  Add pimentos and juice and the scallions.
Combine mayo, lemon juice and garlic.  Add to cheese mixture.  Add worcestershire, Tabasco and pepper and mix well.  Taste and adjust seasonings.
Serve at room temp with crackers or veggie dippers.  Will keep several days in fridge.
Chicken Leekie


Ingredients:
chicken breast halves, milk, half-and-half, mushrooms

Directions:
Brown chicken breasts in butter until golden, in an electric skillet or the old iron one.
Combine cream of leek soup with milk and heat just to boiling, stirring constantly, to make a sauce.
Pour over chicken and simmer away for 30 minutes, stirring occasionally.
If needed, stir in another half cup of milk or half-and-half.  Or dump in the mushrooms with their liquor.
Simmer 15 minutes longer or until the chicken is butter-tender.
Cheese and Bacon Loaf


Ingredients:
prepared mustard, cheddar cheese, butter, Worcestershire sauce, eggs, bacon, green onions

Directions:
Spread the cut sides of the bread with prepared mustard.
In a bowl, mix together cheese, butter, Worcestershire sauce, eggs, crumbled bacon and onions.
Divide the mixture in half and spread evenly on top of the mustard.
Place the two halves on top of a baking sheet.
Set oven to broil heat.
Broil until lightly browned and puffed (about 5 minutes].
Using a serrated knife, slice the bread into serving size pieces.
Serve warm.
Delicious!
Grandma's Blackberry Pie
Category: desserts
By SYRAH4689

I know apples in a blackberry pie seem a little weird but my grandma swears they soak up the juice and now I can't enjoy a blackberry pie without them.

Ingredients:
1  egg
1 teaspoon distilled white vinegar
2 ½ cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
¾ cup cold unsalted butter, cut into small cubes
7 tablespoons ice water, plus more as needed
6 cups fresh blackberries
1  apple, peeled and cut into 1/2-inch thick slices
½ cup white sugar
1 tablespoon white sugar

Directions:
Beat the egg and vinegar together in a small bowl, and set aside. Whisk together the flour, 2 tablespoons sugar, and salt in a mixing bowl. Cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter or shortening until it's the size of small peas. Turn mixture into a bowl and proceed.) Stir in the egg and vinegar mixture. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. Divide the dough in half and shape into balls. Wrap in plastic and refrigerate for at least 30 minutes or up to three days. Preheat an oven to 375 degrees F (190 degrees C). Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Roll out top crust and set aside. Arrange the apple slices on the bottom of the pie crust, then scatter the blackberries on top. Sprinkle with 1/2 cup sugar. Place the second pie crust on top of the fruit mixture, and pinch the top and bottom crusts together. Lightly sprinkle the top crust with water, followed by the remaining 1 tablespoon of sugar. Poke several holes in the top of the crust with a fork to allow steam to escape during baking. Bake in the preheated oven until golden brown, 40 to 45 minutes.

Prep time: 40 mins
Cook time: 40 mins
Total time: 2 hrs 10 mins
Yields: 1 9-inch pie

Calories: 339.7
Fat: 15 g
Saturated fat: 8.9 g
Carbohydrates: 47.8 g
Sugars: 19.3 g
Dietary fiber: 5.5 g
Protein: 5.2 g
Cholesterol: 53 mg
Sodium: 338.7 mg
Steamed Vegetable Platter With Lemon Garlic Dressing


Ingredients:
garlic, soy sauce, lemon juice, black pepper, string beans, corn, zucchini, broccoli florets, low-fat cheddar cheese, parmesan cheese

Directions:
Mix all dressing ingredients together in a small bowl and set aside.
Fill a large pot with water, until it's just below the steamer insert.
Bring to a boil and put the string beans and carrots in the steamer basket.
Cover and cook about 3 minutes.
Add the corn, yellow squash, zucchini, and broccoli.
Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
Place the veggies on a platter.
Arrange the corn around the edges and sprinkle them with the Spike seasoning.
Drizzle the dressing over the other veggies and top with the cheeses.
Cover with foil for a few minutes before serving.
Oven Kalua Pork
Category: meat-and-poultry
By Ben S.

Fire up the tiki torches -- it's time for a luau! This delicious slow-roasted pork is rubbed with sea salt and liquid smoke to recall the glorious flavors of pig cooked in a traditional Hawaiian imu. Once cooked and cooled, it can be shredded and served with poi, yams or even on a bun. You may use ordinary sea salt for this recipe if the Hawaiian variety is unavailable.

Ingredients:
5 pounds pork butt roast
1 tablespoon liquid smoke flavoring
2 ½ tablespoons Hawaiian sea salt, divided

Directions:
Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan. Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

Prep time: 30 mins
Cook time: 5 hrs
Total time: 5 hrs 30 mins
Yields: 12 servings

Calories: 251.4
Fat: 18.8 g
Saturated fat: 6.7 g
Protein: 19.2 g
Cholesterol: 74.4 mg
Sodium: 1494.8 mg
Jalapeno Cream Cheese Chicken Enchiladas
Category: world-cuisine
By baumanns

One of my favorite local Mexican restaurants serves a dish with jalapeno cream cheese and shredded chicken that is to die for. I had been experimenting with dishes that contained those two ingredients and came up with this!! It is absolutely to die for and I get nothing but rave reviews from people who try it! Give it a whirl... I promise your taste buds won't regret it. :-)

Ingredients:
3  skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
½ teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2  jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
7  flour tortillas
8 ounces shredded Monterey Jack cheese, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish. Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside. Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat. Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of Monterey Jack cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of Monterey Jack cheese over the top. Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

Prep time: 25 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 40 mins
Yields: 7 servings

Calories: 583.5
Fat: 35.5 g
Saturated fat: 20.2 g
Carbohydrates: 38.4 g
Sugars: 1.7 g
Dietary fiber: 4.3 g
Protein: 28.7 g
Cholesterol: 122.9 mg
Sodium: 598.8 mg
Oh Soo Easy Chocolate Macaroons


Ingredients:
white sugar, butter, milk, vanilla, oatmeal

Directions:
Combine first five ingredients in pot and bring to a boil., Boil for one minute., Remove from heat., Add oatmeal and coconut, mix well., Drop quickly with tablespoon onto waxed paper and let cool.
Blood Orange Margarita


Ingredients:
lime juice, Cointreau liqueur, triple sec, blood orange, kosher salt

Directions:
Mix the Blood Orange Juice, Lime Juice, Cointreau and Tequila together in a large pitcher.
Refrigerate for 30 minutes, or until chilled.
Moisten the rim of the margarita glasses with a wedge of orange (oranges are fine if you are unable to locate blood oranges] and dip in the salt.
Add ice to the pitcher, shake the mixture and strain into the salted margarita glasses. Garnish each with a slice of blood orange.
Leftovers? Freeze and blend at a later celebration!