xiaoxl/recipe_data huggingface dataset:
Apple Swirls


Ingredients:
milk, milk, butter, flour, active dry yeast, sugar, sugar, apples, cinnamon

Directions:
For the yeast dough heat the milk in a small saucepan at low heat. Add 70 g of butter.
Combine flour, dry active yeast and 30 g sugar in a bowl and mix using a whisk. Add the lukewarm butter-milk-mixture. Using the dough hooks knead into a smooth dough (first on low power than on highest power]. Takes approximately 5 minutes.
Cover and set aside for 40 mins to allow the dough to rise.
For the filling peel the apples and cut into pieces of 1/2 cm.
Melt 30 g butter in a saucepan. Add apples, 50 g sugar and cinnamon. Bring to a boil, cover and simmer for approximately 5 mins on low heat. Allow to cool.
Sprinkle the dough and your working surface with flour. Knead dough again and roll out into a rectangel of approximately 32 by 40 cm. Spread with the apple-mixture (if your apples are very moist, hold back any excess liquid]. Be careful to leave a rim of 2 cm on the shorter sides.
Roll up the dough starting at the shorter side.
Slice the roll into 8 slices. Place them onto a lined baking sheet. Cover, place in warm surroundings and allow to rise for 15 minutes.
Spread the swirls with milk, sprinkle with sugar and bake in the preheated oven at 200 °C for 25 minutes.
Tex-Mex Spanish Rice


Ingredients:
rice, tomatoes, onion, garlic clove, chicken broth

Directions:
Place tomato, onion, and garlic in food processor. Puree., Saute rice in oil until opaque., Add pureed mixture and remaining ingredients., Cover and simmer for 25 minutes WITHOUT removing lid.
Egg-free Brownies
Category: desserts
By Bridget Brooke-meer

These yummy brownies can be made vegan, just use margarine in place of butter.

Ingredients:
⅓ cup all-purpose flour
1 cup water
½ cup butter
⅔ cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a heavy saucepan combine the 1/3 cup of flour and water. Cook over medium heat stirring constantly until thick. Transfer to a mixing bowl and set aside to cool. In a small saucepan, melt butter. When butter has melted, add the cocoa and mix until smooth; set aside to cool. Beat the sugar and vanilla into the cooled flour mixture. Stir in the cocoa mixture until well blended. Combine the flour, baking powder and salt, stir into the batter until just blended. Fold in walnuts if desired. Spread evenly in the prepared pan. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool before cutting into bars.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 20 brownies

Calories: 197.7
Fat: 7 g
Saturated fat: 3.3 g
Carbohydrates: 33.2 g
Sugars: 20.2 g
Dietary fiber: 1.5 g
Protein: 2.6 g
Cholesterol: 12.2 mg
Sodium: 136.8 mg
CHOCOLATE MINT NANAIMO BARS


Ingredients:
dark chocolate, butter, graham cracker crumbs, sweetened flaked coconut, walnuts, powdered sugar, unsalted butter, cornstarch, sea salt, milk, butter, vanilla extract

Directions:
Lightly grease 8 x 8 dish and set aside. In the top of a double boiler, melt chocolate chips with butter into smooth. Remove from the heat and add graham crumbs, coconut flakes and walnuts; stir until well blended. Transfer mixture to prepared dish, pressing down to the bottom. Chill bottom layer for 30 minutes.
In a large bowl, combine sugar, butter, cornstarch, peppermint extract, sea salt, milk and food coloring. Beat ingredients until smooth. Add more natural green food coloring until desired color; process until completely combined. Spread evenly over the cooled base and refrigerate for 30 minutes.
In the top of a bain-marie, add dark chocolate chips & mint chocolate &, butter and vanilla extract. Stir until mixture is melted and smooth – DON’T make it hot. Spread evenly topping over mint layer. Cool for about 15 minutes and cut into squares. Makes 12 bars.
Cheese and Rosemary Breadsticks


Ingredients:
gruyere cheese, swiss cheese, parmesan cheese, fresh rosemary, cracked black pepper, olive oil, sea salt

Directions:
Chop the cheeses and rosemary together to mince and combine.  Stir in pepper.  Set aside.
Seperate breadstick dough and cut each breadstick in half lengthwise to form 2 long strips out of each breadstick.
Lightly brush each strip with olive oil.
Working with 1 piece at a time, coat each strip with cheese mixture and twist.  Place breadstick on a baking sheet lined with foil and sprinkle with salt.
***At this point, you could cover with plastic wrap and refridgerate until ready to use.
Bake breadsticks at 350 degrees until golden brown, about 15 miutes.
Crock Pot Spicy Black Beans


Ingredients:
dried black beans, salsa, minced garlic cloves, cumin, chicken broth

Directions:
Rinse and sort beans., Combine everything in crock pot., Cook on low for 8 hours.  Salt to taste when finished.
Veggie Wrap With Chicken


Ingredients:
boneless skinless chicken breast, onion, green pepper, tortillas, cheddar cheese, lettuce, water, canola oil, apple cider vinegar, sugar, sour cream

Directions:
Slice onion and green pepper into strips.
Grill onion, green pepper and chicken.
Mix together, water, oil, vinegar, sugar, sour cream, salt and pepper.
Slice chicken into thin strips.
Divide chicken, veggies, lettuce, dressing and cheese evenly onto the 2 tortillas.
Roll up by folding over the sides, then rolling up the top and bottom of the tortillas.
Okinawa Salted Pork


Ingredients:
salt, ginger, garlic cloves, lettuce, cabbage, lime

Directions:
Wash and pat dry the pork belly using paper towels. Spread 2 tablespoons of salt all over the pork belly then gently rub it with your hands.
Seal the pork or put in an air-tight container then refrigerate for 2-3 days.
After 2-3 days, take out the pork from the fridge then leave it at room temperature for about 20 minutes before starting to cook.
Heat a pan using high heat. Add a small amount of vegetable oil then let it heat. Add the salted pork with the skin side facing down. Fry until the surface of the skin turns brown.
Pour about 4 cups of water in a pot then bring it to a boil. Put the salted pork in the pot with the skin side facing up then let the water boil again. Reduce the heat to low then simmer for 30 minutes.
Turn off the heat then take the pork from the pot. The broth can be discarded as it is very salty.
While waiting for the pork to cool, slice the ginger then crush the garlic cloves.
Put back the salted pork in a clean pot with the skin side facing up. Add the ginger and crushed garlic cloves. Add awamori then pour 4 cups of water.
Turn on the fire then bring the water to a boil. Once it boils, reduce the heat to low then simmer the pork for about an hour or until it is very soft.
Remove the pork from pot then let it cool. This time, the liquid used to boil the pork makes a delicious pork broth so it can be reserved and used for other purposes such as soup base when making Okinawa soba.
While waiting for the pork to cool, prepare the salad vegetables. Tear the green lettuce and shred the cabbage. You can add other salad vegetables such as cucumbers or tomatoes. Arrange the vegetables on a serving plate.
Slice the salted pork thinly then put it on top of the vegetables. If not using everything, keep the rest of the cooked salted pork in the fridge for a few days or on the freezer for several months.
Serve the sliced salted pork with vegetables with a slice of lime.
Mini Nutella Brownies-4 Ingredients


Ingredients:
egg, all-purpose flour, hazelnuts, peanuts

Directions:
Preheat oven to 350 degrees.  Use paper or foil liners in a 12-cup mini muffin pan.
Add the Nutella spread and egg to a medium bowl and whisk until well blended. Whisk in the flour until well blended. (If you aren't adding any chopped nuts to the top of the brownies, the author suggests adding 1/4 teaspoon ground cinnamon to the flour].
Spoon the batter into each prepared muffin tin (about 3/4 full] and sprinkle each with some of the chopped nuts.
Bake for 11-12 minutes. Cool completely on a rack.
Lemon-Glazed Carrots
Category: side-dish
By REBECCARIVINIUS

Very easy and quick to make!

Ingredients:
2  carrots, sliced 1/4-inch thick
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon lemon juice
1 pinch salt and ground black pepper to taste

Directions:
Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain. Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 serving

Calories: 102.4
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 12.7 g
Sugars: 9.5 g
Dietary fiber: 1.7 g
Protein: 0.6 g
Cholesterol: 15.3 mg
Sodium: 84.9 mg
Easy, Low-Fat Granola


Ingredients:
old fashioned oats, ground cinnamon, walnuts, vanilla, raw honey, unsweetened applesauce, dried cranberries

Directions:
Heat oven to 300°F.
In large bowl combine dry ingredients. Slowly stir in the vanilla, honey and applesauce until combined.
Spread the mixture evenly on a lightly sprayed baking sheet.
Bake for 20 minutes. Add in the cranberries, pressing them into the granola. (If you want the cranberries to cook and be a little firm, which the husband and I do, stir them in after 20 minutes. If you're like my brother, leave the cranberries out and add once the granola has cooked completely so they'll stay moist.] Continue cooking for a total of 30 minutes to an hour - stirring every 15 minutes - or until golden brown. If you stir less often, you'll have more clumps in your granola.
Cool completely and store in an airtight container or divide into individual portions. I divided my batch into 2-ounce servings, 8 servings in all.
Roasted Winter Squash With Soy-Maple Glaze


Ingredients:
olive oil, maple syrup, soy sauce, ginger, unsalted butter, fresh sage leaves

Directions:
Adjust the oven rack to the lower middle position and heat the oven to 400*F.
Line a rimmed baking sheet with foil. Brush the oill over the foil and the cut sides of the squash.
Place  the squash, cut side down, on the foil.
Roast until a skewer inserted into the squash meets no resistance, about 40-50 minutes.
Soy-Maple Glaze:
Stir together maple syrup, soy sauce, and ginger.
Fifteen  minutes before the squash is finished cooking, flip it cut side up and brush with the soy maple glaze.  Drizzle some extra glaze into the cavity.
Return the squash to the oven and cook until the maple mixture begins to caramelize, about 5 minutes longer.
Brown Butter and Sage Variation:
When the squash is almost done, melt the butter in a small skillet over medium heat. Add the chopped sage and cook until the butter is golden brown and the sage is crisp, about 5 minutes. Pour the sage butter over the squash just before serving.
V's Tini


Ingredients:
"vodka"

Directions:
Mix together and serve in a martini glass., Enjoy., Make one for a friend.
Easy Black Beans and Tomatoes
Category: side-dish
By Liz Eck

A quick side dish to serve with fish tacos or grilled chicken; serve in small bowls or use slotted spoon to plate alongside fish tacos or grilled chicken.

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can no-salt-added diced tomatoes
1  small lime, juiced  (Optional)
1 teaspoon chili powder, or more to taste
1 teaspoon ground cumin, or more to taste
1 teaspoon garlic powder, or more to taste

Directions:
Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 122.7
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 23.6 g
Sugars: 2.8 g
Dietary fiber: 8.7 g
Protein: 7.5 g
Sodium: 426.1 mg
The Perfect Deviled Eggs
Category: uncategorized
By NicoleMcmom

Perfect deviled eggs with a creamy, savory filling and just a hint of tang ready for serving in just minutes. These are the perfect picnic staple!

Ingredients:
12 large hard-boiled eggs, peeled
⅓ cup mayonnaise
1 tablespoon pickle relish
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon ground paprika

Directions:
Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl and set whites aside. Mash yolks with a fork. Add mayonnaise, relish, Dijon, yellow mustard, vinegar, salt, and pepper; stir until well combined and smooth.  Transfer to a large zip-top bag. Arrange egg whites on a tray. Snip off the bottom corner of the zip-top bag. Fill each white with about 1 1/2 to 2 teaspoons filling. Sprinkle with paprika.

Prep time: 15 mins
Total time: 15 mins
Yields: 24 deviled eggs

Calories: 124.5
Fat: 10.2 g
Saturated fat: 2.4 g
Carbohydrates: 1.4 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 6.4 g
Cholesterol: 214.3 mg
Sodium: 219.1 mg
Chickpeas and Fennel With Rice


Ingredients:
fennel bulb, chickpeas, garlic clove, olive oil, garam masala, fennel, rice, water

Directions:
Soak rice in pot for ten minutes in enough water to cover. When ten minutes are up, rinse the rice and add 1 cup fresh water. Cover and bring to a boil, then set on low heat to simmer for 8-9 minutes.
While rice cooks, chop fennel bulb and put in pan with olive oil. Cook on medium heat until fennel begins to soften.
Add chopped garlic, chickpeas, salt and pepper.
When rice is finished cooking, turn off burner under rice and leave, covered, for ten minutes more (makes it fluffy].
Add garam masala to chickpeas and fennel for remaining five minutes of cooking, while the rice is sitting, and add fresh fennel tops (the feathery parts] near the end of cooking (just to warm them up].
Serve side by side on big plates, and enjoy!
Potato Souffle


Ingredients:
potatoes, butter, nutmeg, salt, pepper

Directions:
Boil potatoes in lightly salted water for 15 minutes or until tender.
Drain and mash well.
Add butter, nutmeg, egg yolks, light cream, salt and pepper and mix well.
Fold in egg whites.
Place potato mixture into a greased casserole pan (large enough hold all the mixture, but be only 2/3 full].
Bake in preheated 375°F oven for about 20 minutes (until puffed and heated through].
Serve immediately.
Vanilla-Lover's Banana Smoothie


Ingredients:
banana, milk, vanilla extract, cinnamon

Directions:
Place all ingredients in a blender and mix well., Serve and enjoy!
Cheesy Artichoke Square Appetizers


Ingredients:
onion, garlic, eggs, salt, white pepper, oregano, cheddar cheese, dried parsley flakes

Directions:
Pour marinade from 1 jar of artichoke hearts in skillet, heat and saute onion and garlic.
Chop artichokes from each jar and set aside.
In a separate bowl, combine eggs, breadcrumbs, salt,pepper, oregeno, and hot sauce.
Fold in cheese and parsley.
Add artichokes and onions, and mix well.
Spoon into a  9-inch square baking dish.
Bake uncovered at 325 degrees for 30 minutes.
Allow several minutes before cutting into squares to serve.
Plum Barbecue Sauce


Ingredients:
plums, ketchup, shallot, maple syrup, red wine vinegar, Dijon mustard, fresh ground black pepper

Directions:
Bring all ingredients to a boil in a medium saucepan.  Cover, reduce heat, and simmer 5 minutes.
Uncover and simmer 15 minutes or until thick, stirring occasionally.
Cool 10 minutes, then place mixture in a food processor.  Process until smooth.
Refrigerate in an airtight container for up to 2 weeks.
Serving size: 2 tablespoons.
Double Squash Chicken Curry


Ingredients:
green beans, onion, boneless skinless chicken thighs, canned pumpkin, coconut milk

Directions:
In a large microwave-safe bowl, combine the squash and 1/4 cup water. Cover with vented plastic wrap. Microwave until the squash is tender, about 10 minutes. Microwave the green beans according to the package’s directions.
Meanwhile, heat the oil in a large saucepot over medium-high heat. Add the onion and a pinch each of salt and pepper. Cook, stirring occasionally, until the onion is just translucent, about 3 minutes. Add the chicken and cook, stirring occasionally, until it just loses its pink color, about 3 minutes. Add the curry powder and pumpkin and cook, stirring, for 1 minute.
Stir in the coconut milk and bring to a boil. Stir in the squash with its the cooking liquid in the bowl and the green beans. Reduce the heat to simmer until the chicken is just cooked through, about 2 minutes. Season to taste with salt and pepper.
John's Delicious Pumpkin Pudding


Ingredients:
canned pumpkin, walnut pieces, sugar, cinnamon, cinnamon

Directions:
Chop the walnut pieces.
slowly toast them in a frying pan with a little bit.
of sugar, just until fragrant.
(don't burn them.].
Mix in a mixing bowl, the pumpkin and the sugar.
Stir in the cinnamon.
Place mixture into a medium sauce pan, and slowly cook it on medium hight, constantly stirring, until warm.
Serve warm or cold in small pudding bowls.
Option: Add whipped cream if you want, but it's fine with out it!
Sesame Seed Sauce


Ingredients:
sesame seeds, sugar, vinegar, light soy sauce

Directions:
Toast the sesame seeds in a fry pan over medium low heat, stirring constantly (apprx 5 minutes].
Crush with mortar& pestle or in a blender.
Mix in remaining ingredients.
Store in a bottle in the fridge.
Mashed Cheesy Cauliflower


Ingredients:
cauliflower, cream cheese, Dijon mustard, blue cheese, sharp cheddar cheese

Directions:
Preheat oven to 400 degrees.
Steam cauliflower over boiling water for 8-10 minutes or until fork tender.
Place hot cauliflower into large bowl. Mix in cream cheese, Dijon mustard, and blue cheese. Use potato masher to blend well until mixture is smooth and cheeses are melted. Season to taste with salt and freshly ground black pepper.
Spoon mixture into shallow baking dish. Sprinkle with Cheddar cheese. Bake until heated through and bubbly, about 10-12 minutes.
French Toast Cupcakes


Ingredients:
all-purpose flour, baking powder, ground cinnamon, salt, sugar, unsalted butter, eggs, milk, reduced-fat cream cheese, butter, confectioners' sugar, ground cinnamon

Directions:
Preheat oven to 350'F and line baking pan with paper liners.
Mix together flour, baking powder, cinnamon and salt in a small bowl.
In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
Cinnamon Cream Cheese Frosting:.
Place the cream cheese and butter in a large mixing bowl.
Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine.
Add the con­fectioners' sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute.
Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.
West Coast Whitebait Patties


Ingredients:
eggs, milk, flour, salt, baking powder, butter

Directions:
Beat the eggs in a large bowl, then mix in the milk.
Season with salt & pepper to taste.
Lightly beat through the flour & baking powder to ensure there are no lumps.  Add the flour slowly - the mixture should be thick & runny but not too gloopy.
In a colander, rinse the whitebait and pick out any river stones or other debris.
Drain, and mix into the egg mixture until well combined.
Heat a frying pan on medium-high heat, and once heated, add the butter/olive oil.
Drop in dessert-spoonfuls of the whitebait mixture, and cook until the pattie is set (& starts to go golden on the underside].  The whitebait will normally have gone white at this stage.
Turn, and cook on the other side until golden.
Keep warm in the oven until ready to serve, in my house they get eaten as fast as they are cooked!
Lemony Lentil Soup


Ingredients:
swiss chard, fresh cilantro, lentils, water, vegetable bouillon cubes, olive oil, onion, garlic cloves, salt, pepper, ground cumin, lemon juice

Directions:
Rinse and drain chard.
Cut off and discard thickest part of stems,then stack leaves and cut cross-wise into 1/2-inch wide strips.
Set aside.
Coarsely chop cilantro and set aside.
Rinse lentils, then drain.
In a 5-quart pan, bring lentils, 7 cups water and bouillon to boil over high heat.
Reduce heat and cover, simmering for 20 minutes.
Meanwhile, heat oil in small iron skillet over medium-low heat.
Add onion and garlic.
Cook, stirring occasionally, until soft and golden (15-20 minutes], adding finely chopped cilantro during the last
five minutes of cooking.
Set aside.
Add potato to the lentil mixture and simmer for 15 minutes. Stir in onion mixture and chard and continue simmering until veggies and lentils are tender to bite.
Stir in salt, pepper, cumin, and lemon juice.
If desired, thin soup with 1 cup more water.
Makes 6 servings.
Slow Cooker Lamb Stew
Category: soups-stews-and-chili
By Soup Loving Nicole

Lamb and veggies come together in this warm and comforting stew. Let your slow cooker work its magic, while you spend your time doing other things.

Ingredients:
1 tablespoon olive oil
1 pound cubed lamb stew meat
1 large onion, sliced into petals
2 large carrots, sliced
2 stalks celery, sliced
4  fresh button mushrooms, sliced
1 pound red potatoes, cut into large cubes
6 ounces tomato paste
2 cups beef broth
½ cup beer
3 tablespoons Worcestershire sauce
1  large sprig fresh rosemary
salt and pepper to taste
1 ½ cups frozen peas

Directions:
Heat oil in large skillet over medium-high heat. Add lamb and onions. Cook until lamb is brown and onions are soft, about 5 minutes. Transfer mixture to a slow cooker. Add carrots, celery, mushrooms, potatoes, tomato paste, beef broth, beer, Worcestershire sauce, rosemary, salt, and pepper; stir to combine and close slow cooker. Cook on High for 7 hours. Add peas and cook an additional 15 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 7 hrs 20 mins
Total time: 7 hrs 30 mins
Yields: 4 servings

Calories: 438.2
Fat: 16.5 g
Saturated fat: 5.8 g
Carbohydrates: 45.6 g
Sugars: 14.5 g
Dietary fiber: 8.2 g
Protein: 27 g
Cholesterol: 64.3 mg
Sodium: 1053.1 mg
Ben & Jerry's Butter Pecan Ice Cream


Ingredients:
butter, pecan halves, salt, eggs, sugar, heavy cream, milk

Directions:
Melt the butter in a heavy skillet over low heat.
Add the pecans and salt and saute, stirring constantly, until the pecans start to turn brown.
Drain the butter into a small bowl.
Transfer the pecans to another bowl and let cool.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk, and whisk to blend.
Add the melted butter and blend.
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions.
After the ice cream stiffens (about 2 minutes before it is done], add the pecans, then continue freezing until done.