xiaoxl/recipe_data huggingface dataset:
Red Bar Crab Cakes


Ingredients:
jumbo lump crab meat, onion, green onion, red bell pepper, yellow bell pepper, garlic clove, parsley, fresh basil, garlic powder, dried thyme, salt, black pepper, butter, heavy cream, flour, Dijon mustard, olive oil

Directions:
To bind the crabmeat, melt 6 tbsp of butter and cook the onions, peppers, and garlic until transparent.
Add remaining butter till melted on low heat.
Add flour. Mix well with butter and vegetables until it becomes a light roux.
Add cream, mustard, basil, garlic powder and thyme. Leave on low heat, stirring frequently unitl very thick. Cool the sauce at room temperature.
Take the crabmeat, mix the sauce with the bread crumbs until you get a dough. Make 3-ounce patties (make sure they're neither sticky nor dry]. Refrigerate at least 3 hours.
To cook, in 3 tbsp olive oil, sear the crab cakes, lightly dipped in flour and fry to a golden brown.
Try a lemon beurre blanc or roasted peppers sauce for drizzling over the top.
Lemon Goat Cheese Bacon Crumble Tomato Rosemary Jam Burger #RSC


Ingredients:
ground beef, cherry tomatoes, honey, fresh rosemary leaf, bacon, lemon zest, iceberg lettuce

Directions:
Preheat grill over medium-high heat. Break down ground beef into four even balls and form into patties. Season both sides with salt and pepper to taste. Cook burgers on preheated grill to desired temperature, about 5 to 6 minutes per side for medium to medium-well.
In the meantime combine cherry tomatoes, honey and rosemary in a sauce pot and bring to a boil. Reduce heat to low and simmer until tomatoes burst and a jam-like consistency is formed about 10 minutes. Remove from heat and set aside.
In a bowl combine goat cheese, bacon bits and lemon zest and mix well. Once burgers are almost done cooking place a piece of Reynolds Foil Wrap on the grill and place burgers on the foil. Evenly top each burger with the goat cheese crumble mixture and let sit another minute for cheese to begin to melt. The Reynolds Foil Wrap will help catch any goat cheese crumbles from falling and making a mess of your grill.
While the cheese melts place burger buns on the edges of the grill to toast slightly. Assemble burger by placing burger patty on bottom bun, evenly smear each top bun with the tomato rosemary jam, place a piece of lettuce on top of burger patty and complete with top bun. Enjoy!
Andrea Pudding - Cream Corn Souffle


Ingredients:
eggs, half-and-half, cheese

Directions:
1.  Pre-heat oven to 350 degrees., 2. Pour cream corn into a large casserole dish., 3. Add eggs, cheese, half-and-half and salt and pepper., 4. Whip until well blended., 5. Bake for 1 hour until eggs fully set and it is slightly browned on top.
Venison N Taters


Ingredients:
liquid smoke, Worcestershire sauce, garlic, mashed potatoes

Directions:
In a deep skillet pour in 1 quart canned venison with juices, steak sauce, liquid smoke, Worcestershire sauce, garlic, hot sauce, mushrooms, and mushroom steak sauce.
Give a quick stir and heat over medium high heat until heated through and juices have thickened up.
When thickened serve over hot mashed taters.
Black-Bottom Cupcakes


Ingredients:
fat free cream cheese, vanilla, sugar, sugar, egg, all-purpose flour, sugar, baking soda, salt, water, canola oil, light sour cream, vinegar, vanilla

Directions:
Preheat oven to 350*F.
Line 18 muffin cups with foil or paper baking cups.
To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
Stir in chocolate chips and set aside.
In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
Fill muffin cups 1/2 full with batter.
Top each with Tablespoon of cream cheese mixture.
Bake 20 minutes, or until cream cheese mixture is light golden brown.
Cool for 15 minutes; remove from pans.
Cool completely; store in refrigerator.
Gramma Connie's Hot Fudge Sauce


Ingredients:
butter, powdered sugar, evaporated milk, vanilla

Directions:
In a saucepan over low heat melt the butter and chocolate chips.
Once melted add the evaporated milk and powdered sugar. Mix well until smooth.
Turn the heat to medium high and bring to a boil. Stir constantly. Once at a boil, reduce heat to medium low and boil slowly for 8 minutes, stirring constantly.
Remove from the heat and add the vanilla. Stir well and cool.
Can be served warm over ice cream or kept in the refrigerator for later use.
El Torito Chicken-Lime Soup


Ingredients:
limes, dried oregano, basil, bay leaf, chipotle chile, salt, pepper, chicken breast halves, tomatoes, red onion, cilantro, jalapeno jack cheese, corn tortillas, avocado, lime slices, fresh cilantro stems

Directions:
Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in a stockpot; and season to taste with salt and white pepper.
Bring to a boil and simmer for 15 minutes.
Add shredded chicken, tomatoes, red onion and cilantro; bring to a boil and simmer for 5 minutes.
Adjust seasonings to taste.
Ladle very hot soup into warm soup bowls, drop in cheese cubes.
Garnish each serving with a few tortilla strips, avocado slices and a cilantro sprig.
Makes about  one quart or 4 one cup servings.
Roasted Brussels Sprouts with Parmesan
Category: fruits-and-vegetables
By Juliana Hale

Balsamic vinegar adds a punch of flavor to these easy roasted Brussels sprouts, while the Parmesan provides a melty, cheesy finish.

Ingredients:
1 (16 ounce) package Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon balsamic vinegar
¼ cup grated Parmesan cheese
1 pinch red pepper flakes, or to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Toss Brussels sprouts with olive oil, garlic powder, black pepper, and salt. Spread onto a 9x13-inch baking pan. Roast in the preheated oven, shaking every 5 minutes, until crispy and fork-tender, about 20 minutes. Toss with balsamic vinegar and sprinkle with Parmesan. Continue roasting until melted, about 1 minute more. Sprinkle with red pepper.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 pound sprouts

Calories: 91.3
Fat: 5.7 g
Saturated fat: 1.3 g
Carbohydrates: 8 g
Sugars: 2.2 g
Dietary fiber: 3.1 g
Protein: 4 g
Cholesterol: 2.9 mg
Sodium: 264.7 mg
Italian Anise Tea Biscuits


Ingredients:
vanilla, baking powder, eggs, granulated sugar, flour, lemons, milk, powdered sugar

Directions:
Preheat oven to 375 degrees Fahrenheit.
Mix the first 6 ingredients with a mixer until light and lemony in color, then add flour 1 cup at a time  (I can usually get the first 4 cups with a stand mixer] remove the dough from the bowl onto a lightly floured surface and kneed in enough flour that the dough is similar to play-dough in texture  (not soft or moist but not dry either, should be just enough that it doesn't stick to the counter]. Roll into long snake like logs about a half inch in circumference and cut at an angle into inch long pieces. Place on cookie sheet lined with parchment or wax paper and bake around 14 minutes until bottom is golden brown  (some of the tops of the cookies will crack when baking]. Mix together the lemon zest and milk and microwave about 30 seconds and mix in the powdered sugar, reheating as necessary until you get a good icing consistency. Brush icing on cookies and sprinkle with the sprinkles before the icing dries.
Breakfast Souffles With Chipotle Honey #5FIX


Ingredients:
eggs, honey, chipotle peppers

Directions:
Microwave the honey in a small container with the pulverized chipotle peppers. Allow to sit for a few hours, then strain the larger pieces of chipotle pepper out of the honey. Set aside.
Preheat oven to 350°F.
In a medium-sized bowl, combine eggs and potatoes. Blend well with an immersion blender.
Stir in shredded bacon cheddar and portion out into four greased ramekins.
Bake 20 minutes, or until egg has set and cheese has melted.
Swedish Meatballs I
Category: world-cuisine
By Jessica Jones

This is one of my husband's favorites. I created it using several other Swedish meatball recipes that didn't quite make the grade.

Ingredients:
1  egg
¼ cup milk
1 pound ground beef
¼ cup dry cream of wheat cereal
¼ cup minced onion
1 (10.75 ounce) can  condensed cream of chicken soup
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (12 fluid ounce) can evaporated milk
1 tablespoon chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, whisk together the egg and the milk. Add the beef, cream of wheat and onion and mix well. Shape into 1 inch balls. Place balls on a lightly greased baking sheet. Bake at 350 degrees F (175 degrees C) for about 20 minutes. Drain meatballs on paper towels, if needed. Then place meatballs in a lightly greased 2 quart casserole dish. In a separate medium bowl, combine the soups with the evaporated milk, stirring until smooth. Pour over the meatballs. Bake uncovered at 350 degrees F (175 degrees C) for another 40 minutes. Sprinkle with parsley before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 661.8
Fat: 47.8 g
Saturated fat: 19.4 g
Carbohydrates: 26.3 g
Sugars: 12.3 g
Dietary fiber: 0.8 g
Protein: 31.2 g
Cholesterol: 177.7 mg
Sodium: 1193.4 mg
Ginger Fennel Pork Stir-fry


Ingredients:
fresh ginger, fennel, garlic cloves, onion, oyster sauce, soya sauce, cooked rice

Directions:
slice onion, garlic, ginger.
slice fennel thinly.
slice pork into thin strip.
heat oil in a wok/pan.when hot add onion, garlic, and ginger.  stir fry until fragrant and soften.
add pork and stir fry until cooked through (about 5 minutes].add fennel,oyster and soya sauces.keep stirring to coat everything in the sauces.add a table spoon of water or more if the sauce is too thick.
serve immediately with rice.
Healthy Baked Falafel


Ingredients:
chickpeas, garlic clove, flat leaf parsley, tahini, cumin, salt, white pepper, water, whole wheat flour, olive oil

Directions:
Preheat oven to 425 degrees.
Mash chickpeas in a bowl with fork until it's a crumbly mixture. Set aside.
Add garlic, onion and parsley to food processor and process until finely chopped and combined.
Next add the mashed chickpeas to food processor along with tahini, bread crumbs, coriander, cumin, salt, and pepper. Process until combined, adding the water 1-2 Tbsp of water as needed. You may need to scrape down the sides with a spatula in between processing.
Once combined, empty into large bowl. Add the flour and mix, you should be able to form into large ball. If the mixture is too dry and crumbly, add a Tbsp of water. If it's too wet, add an additional Tbsp of flour.
Form into 10 small patties (approximately 2 inches]. Place on baking sheet lighly greased with olive oil or cooking spray. Bake for 5-6 minutes on each side or until lightly browned.
Creamy Crescent Roll Cheesecake


Ingredients:
cream cheese, sour cream, sugar, vanilla, eggs, cinnamon

Directions:
Beat cream cheese, sour cream, sugar and vanilla until smooth., Add eggs one at a time, beating thoroughly after each addition., Line a 9X13 pan with the crescent rolls., Pinch dough together to seal seams., Pour in filling and sprinkle with cinnamon., Bake at 350° for 35 minutes.
French Toast Souffle


Ingredients:
cream cheese, eggs, 2% low-fat milk, half-and-half, pure maple syrup, vanilla extract, salt

Directions:
DAY BEFORE: Place bread cubes in a well greased 13x9 baking dish. (See note in step 3].
Beat softened cream cheese at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Add milk, half-and-half, maple syrup, vanilla and salt. Mix until smooth.
Pour cream cheese mixture over top of bread. Cover and refrigerate overnight. (NOTE: I mix the bread and cream cheese mixture together first, then pour it into the pan.].
SERVING DAY: Remove bread mixture from refrigerator. Let stand on counter for 30 minutes.
Preheat oven to 375 degrees. Bake for 50 minutes or until set.
Serving suggestions: Sprinkle souffle with 2 tablespoons powdered sugar and serve with maple syrup.
Oatmeal Butterscotch Walnut Cookie Bars


Ingredients:
all-purpose flour, baking soda, ground cinnamon, salt, butter, dark brown sugar, granulated sugar, eggs, vanilla extract, walnut pieces, quick oats

Directions:
Preheat oven to 350 degrees Fahrenheit.
Grease a 10 inch by 15 inch by 1 inch jelly roll pan or line it with parchment (I line mine with parchment because my old pan is in bad shape].
Measure and stir together flour, baking soda, cinnamon and salt in a small bowl.
Cream butter with electric mixer until creamy, then add brown sugar, white sugar, eggs and vanilla extract and beat until very light and creamy.
Blend in flour mixture.  If using electric mixer, be careful not to overbeat.
Stir in nuts, then oatmeal, and finally butterscotch chips.  Stir just enough to mix together.
Spread dough in pan.  Bake at 375 degrees for 18-20 minutes or until light brown.  Cool in pan, then cut into bars.
Mom's Italian "Hamburger Helper"


Ingredients:
pasta, ground beef, garlic powder, mozzarella cheese

Directions:
Cook pasta as directed on box., Meanwhile, brown ground beef with garlic powder and Italian seasoning., Drain grease and add sauce., Heat., Drain pasta and add to sauce mixture., Stir in cheese until it just melts., Serve with garlic bread and salad.
Iced Teani


Ingredients:
vodka, fresh lemon juice

Directions:
Pour all ingredients in to a shaker with ice., Shake very well., Strain into a chilled martini glass.
Pineapple Upside-Down Cake VII
Category: desserts
By Anne

This pineapple upside down cake is made in an iron skillet. It's quick, easy and so beautiful.

Ingredients:
½ cup butter
1 ½ cups brown sugar
1 (20 ounce) can sliced pineapple
10  maraschino cherries
1 (18.25 ounce) package white cake mix

Directions:
Melt the butter over medium high heat in the iron skillet. Remove from the heat and sprinkle the brown sugar evenly to cover the butter. Next, arrange pineapple rings around the bottom of the pan, one layer deep. Place a maraschino cherry into the center of each pineapple ring. Prepare the cake mix as directed by the manufacturer, substitute some of the pineapple juice for some of the liquid in the directions. Pour the batter over the pineapple layer. Bake as directed by the cake mix directions. Cool for 10 minutes, then  carefully turn out onto a plate. Do not let the cake cool too much or it will be stuck to the pan.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 -9 or 10 inch round cake

Calories: 360.5
Fat: 12.3 g
Saturated fat: 5.6 g
Carbohydrates: 61.8 g
Sugars: 49.2 g
Dietary fiber: 0.8 g
Protein: 2 g
Cholesterol: 20.3 mg
Sodium: 346.4 mg
Peanut Butter Sheet Cake


Ingredients:
margarine, peanut butter, water, flour, eggs, milk, sugar, vanilla, baking soda, butter, peanut butter, milk, vanilla, powdered sugar

Directions:
Put first four ingredients in sauce pan and bring to boil.
Then add to rest of ingredients and mix well.
Pour into a well-greased and floured 13x9x2-in. pan.
Bake at 400 degrees for 20 minutes.
FROSTING.
Bring first 3 ingredients to a boil. Remove from heat. Add remaining ingredients. Stir until well
blended then frost cake.
DanDan's Strawberry Cream Pie
Category: desserts
By Rhonda Brock Fuller

A wonderfully easy recipe that even my young sister-in-law can make. She isn't the best cook in the world because she is new at it. But her family was impressed when she made this simple pie.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
¾ cup sliced fresh strawberries, mashed
1 cup heavy whipping cream
¼ cup confectioners' sugar
¼ cup sliced fresh strawberries
1 (9 inch) prepared graham cracker crust

Directions:
Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture. Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries. Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 8 servings

Calories: 394.8
Fat: 28.3 g
Saturated fat: 14.6 g
Carbohydrates: 32.8 g
Sugars: 22.7 g
Dietary fiber: 0.9 g
Protein: 4.1 g
Cholesterol: 71.6 mg
Sodium: 265 mg
Easy Frozen Fruit Smoothie


Ingredients:
character(0]

Directions:
"Fill Blender to 2/3 full [approximately 4 cups] with frozen fruit.  Pour in enough lemonade to cover the fruit plus an inch.  Affix lid and blend until smooth.  If blender blade starts to spin but not mix, add a splash more lemonade and continue to blend until smooth."
Pasta With Salami and Peas


Ingredients:
dry penne pasta, butter, olive oil, green onions, garlic cloves, crushed red pepper flakes, parmesan cheese

Directions:
Cook the pasta in boiling water until al dente; drain and return to the pot, then mix in the cooked peas.
In a skillet heat 1 tablespoon oil medium heat; add in the cubed salami and toss until browned; transfer to the pasta.
To the same skillet add in butter and 1/3-1/2 cup olive oil; add green onions, garlic and chili flakes; saute until the onions are tender then transfer everything to the pot; toss to combine.
Season with fresh ground black pepper.
Mix in parmesan cheese then season with salt to taste.
Beef Rollup


Ingredients:
ground beef, barbecue sauce

Directions:
Cook ground beef until no pink is left. Drain grease., Heat oven to 350 degrees., Pour beef into a large bowl and stir in bbq sauce., Unroll a croissant package onto baking sheet., Spread bbq ground beef onto the croissant layer., Spread cheese evenly over ground beef., Cover with second can of croissant rolls., Cook in oven for 15 minutes, or until croissants are golden brown.
Crusted Cauliflower Au Gratin


Ingredients:
cauliflower, salt, heavy cream, cheese, butter

Directions:
Put cauliflower in pan with 1 inch of water and 1 teaspoon salt.
Bring to boil; cover and reduce heat.
Cook for about 6 minutes until crisp tender; drain.
Butter 2-quart baking dish and add cauliflower.
Pour cream over top and sprinkle salt and cheese over all.
Mix lightly with spoon.
Combine 1/4 cup melted butter and 1/2 cup bread crumbs and sprinkle over top.
Bake at 350°F for 30 minutes.
Enjoy!
Overnight Oats


Ingredients:
oats, milk, cinnamon

Directions:
Mix all ingredients in a large Mason jar and let sit in the fridge overnight.
Serve cold the next day or warm in the microwave for 30 seconds. Top with more cinnamon, to taste.
Almond Berry Smoothie
Category: breakfast-and-brunch
By Alli Shircliff

Almond milk and almond butter are the star ingredients in this berry smoothie for a nutritious, on-the-go meal that is vegan and paleo-friendly.

Ingredients:
1 cup frozen blueberries
1  banana
½ cup almond milk
1 tablespoon almond butter
water as needed

Directions:
Combine blueberries, banana, almond milk, and almond butter in a blender; blend until smooth, adding water for a thinner smoothie.

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

Calories: 320.9
Fat: 11.7 g
Saturated fat: 1.1 g
Carbohydrates: 55.6 g
Sugars: 33.4 g
Dietary fiber: 7.7 g
Protein: 5.3 g
Sodium: 161.7 mg
Happy Shrimp
Category: seafood
By proudwife

A creamy, spicy shrimp dish served alone with crusty bread or over angel hair pasta.

Ingredients:
¼ cup butter
1 ½ teaspoons minced garlic
1 pound peeled and deveined medium shrimp
¼ cup chopped green onions
¼ cup dry white wine
⅓ cup heavy cream
2 tablespoons chopped fresh basil
2  roma (plum) tomatoes, chopped
1 pinch cayenne pepper, or to taste
salt and pepper to taste

Directions:
Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions. Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5 minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil, and cayenne pepper. Bring to a simmer, then reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes. Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 280.2
Fat: 19.9 g
Saturated fat: 12.1 g
Carbohydrates: 3.1 g
Sugars: 1.2 g
Dietary fiber: 0.6 g
Protein: 19.5 g
Cholesterol: 230.2 mg
Sodium: 329.8 mg
Cilantro Mayonnaise - South Beach Diet


Ingredients:
cilantro leaf, fresh lime juice, light soy sauce, garlic clove

Directions:
Put all ingredients in a blender., Blend until smooth., Store in the refrigerator.
Potatoes With Lime Mayonnaise


Ingredients:
potato, butter, thyme, paprika, mayonnaise, lime juice, lime, garlic clove, paprika

Directions:
Cut the potatoes into 1/2 inch thick slices. Cook in a pan of boiling water for 5-7 minutes. They should still be very firm. Remove with a slotted spoon and drain thoroughly.
Line a broiler pan with foil. Arrange the potato slices on top with no overlapping.
Brush potatoes with melted butter and sprinkle with thyme. Sprinkle salt and pepper to taste.
Cook in a preheated broiler at medium heat for 10 minutes, turning once.
Meanwhile, make the lime mayonnaise. Thoroughly combine mayonnaise, lime juice, lime rind, garlic, paprika, salt and pepper to taste in a small bowl.
Dust the hot potato slices with paprika and either serve with mayonnaise on the side, or spoon it on top before serving.
Lemony Glazed Sweet Potatoes


Ingredients:
sweet potatoes, water, granulated sugar, light brown sugar, salt, lemon juice, nutmeg, unsalted butter, lemon peel

Directions:
Preheat oven to 350°F
In a large pot place potatoes with enough water to cover. Bring to boiling. reduce heat simmer 10-12 minutes or just until tender but not soft. (Potatoes should be tender on the outside but resistant in center when pierced with tip of paring knife.] Drain potatoes: cool.
Meanwhile in a nonreactive pan the 3/4 cup of water, the sugars, and salt. Bring to boiling, stirring just until sugared are dissolved. Simmer 8 minutes; remove from heat. Stir in lemon juice, nutmeg, and 2 Tbs. butter.
Butter a large shallow glass or ceramic baking dish with remaining butter. Peel potatoes; cut crosswise into 3/4 inch- thick slices. Arrange slices in a single layer in baking dish. Pour lemon syrup over potatoes. Bake in preheated oven 40-50 minutes, basting occasionally, until potatoes are well-glazed and begin to caramelize on edges. Remove from oven cool slightly before serving garnish with lemon peel.
Bacon Wrapped Green Beans


Ingredients:
fresh green beans, bacon, butter, brown sugar, soy sauce

Directions:
Place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
Meanwhile, in a skillet, cook bacon over medium heat until cooked but not crisp, about 3 minutes. Remove to paper towels.
Drain beans; place about 12 beans on each bacon strip. Wrap bacon around beans and secure with a toothpick. Place on an ungreased baking sheet.
In a small bowl, combine the butter, brown sugar, garlic salt and soy sauce; brush over bundles. Bake at 400° for 10-15 minutes or until bacon is crisp.