xiaoxl/recipe_data huggingface dataset:
AFRICAN LAMB TAGINE


Ingredients:
ground cumin, ground ginger, ground sumac, ras el hanout spice mix, ground turmeric, ground cinnamon, cayenne pepper, black pepper, lamb shoulder, olive oil, red onion, garlic cloves, plum tomato, low sodium chicken broth, brown sugar, pomegranate molasses, dried mint flakes, saffron thread, sea salt, black pepper, raisins, apricot, cilantro

Directions:
In a small bowl, mix all the ingredients for the rub together. Place lamb cubes in a large bowl and sprinkle on the rub mixture; stir until meat is well coated. Cover and transfer to the refrigerator for at least 18 and up to 24 hours.
The next day, place a diffuser on the burner under the tagine. Add oil and turn the heat to medium. When hot, add onions and sauté for 2 minutes. Add garlic and sauté for only 1 minute. Add lamb cubes and stir constantly; cook for 10 minutes. Add tomatoes, stir well and cook for another 5 minutes.
Pour in 1 cup chicken broth and add brown sugar, molasses, mint flakes, saffron, sea salt and freshly ground black pepper. Stir and increase the heat to medium-high. If desired, add ¼ cup dry fruits of your choice. When the mixture starts simmering, cover, reduce heat to medium-low and cook for 30 minutes, stirring often. During this time, if it needs more liquid, add a little chicken broth.
Half an hour later, remove the tagine from the heat and stir well before sprinkling on toasted slivered almonds and fresh chopped cilantro. Serve immediately with white rice, saffron rice or couscous along with flatbread (hobz]. Makes 4-6 servings.
Starbucks® Pike Place® Roast


Ingredients:
"water"

Directions:
Use cold, filtered water and a clean machine.
Grind beans just before brewing (Coarse for coffee press; Medium for automatic drip].
Measure 2 tbsp (10 g] ground coffee for every 6 fl oz (180 ml] water.
Angelique's Veggie Sandwich for 1


Ingredients:
mayonnaise, smoked gouda cheese, avocados, tomatoes, red onions, greens, mayonnaise, black pepper

Directions:
Decide if you want your bread toasted first.
Spread one slice of bread with mayonnaise. Arrange the greens on top.
Place the remaining ingredients on the other slice of bread and finish by sprinkling lightly with the raspberry vinaigrette. Note: if you don't toast the bread and then add too much vinaigrette, it will make the sandwich soggy.
Cut in half and enjoy!
Apple Walnut Salad with Cranberry Vinaigrette
Category: side-dish
By Barrett

This is a great salad to serve for any autumn meal.

Ingredients:
½ cup chopped walnuts
¼ cup cranberries
¼ cup balsamic vinegar
1 cup red onion, chopped
1 tablespoon white sugar
1 tablespoon Dijon-style prepared mustard
1 cup vegetable oil
salt and pepper to taste
10 cups mixed salad greens, rinsed and dried
2  Red Delicious apples, cored and thinly sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread the walnuts out on a baking sheet in a single layer. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. In a food processor, combine the cranberries, vinegar, onion, sugar, and mustard. Puree until smooth; gradually add oil, and season with salt and pepper. In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat. Sprinkle with walnuts, and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 10 servings

Calories: 274.5
Fat: 26 g
Saturated fat: 3.2 g
Carbohydrates: 10.6 g
Sugars: 6.4 g
Dietary fiber: 2.7 g
Protein: 2.1 g
Sodium: 54.1 mg
Spinach-Cheese Stuffed Meatloaf


Ingredients:
eggs, ketchup, tomato sauce, onions, garlic clove, Worcestershire sauce, dried oregano, mozzarella cheese, ketchup, brown sugar

Directions:
Mix together beef, egg, breadcrumbs salt and pepper, onion, garlic, ketchup/tomato sauce, Worcestershire sauce and oregano. Mix well with clean hands. On a piece of plastic wrap or wax paper, spread out meat mixture in a rectangle - 12 x 8".
Spread spinach on top leaving 1/2" clear all around meat edges.
Sprinkle with cheese. Using paper/plastic to help roll up loaf starting from 8" side. Press gently as you go to make sure you have a firmly rolled loaf.
Press seam to seal.
Tightly wrap meatloaf in plastic wrap and refrigerate for at least an hour (or overnight].
Mix ketchup, 1 tablespoons Italian seasoning, and brown sugar together.
Place meatloaf, seam side down, in a baking pan (make sure that ends are sealed well].
Cover top with ketchup mixture and bake in a 350 degrees F. oven for 1 hour.
Remove from oven and let set for 15 minutes before slicing.
Malaysian Coconut Milk Rice (Nasi Lemak)


Ingredients:
long-grain rice, coconut milk, fresh ginger, salt, cinnamon stick

Directions:
In medium saucepan, combine everything (but not accompaniments].  Add enough water to cover with liquid--about 1/4 cup.  Bring to a boil over med-high heat.  Turn heat to low and cover.  Cook for 15 minutes or until all liquid is absorbed and rice is tender.  Serve or keep warm over very, very low heat for up to 15 minutes.
To serve, pile rice in center of plate.  Flank iedges with hard-cooked, boiled eggs, sliced cucumber, fried peanuts, sambal oelek (available in most Asian stores].
FRIED PEANUTS:  Put at least 1 inch of oil in deep saucepan.  Over med-high heat, heat to 300 degrees.  Don't overheat it.  Add raw, shelled, skin-on peanuts.  Cook, stirring occasionally, until they are a rich golden brown, about 5 minutes.  Remove with a slotted spoon and spinkle with salt.  (The strained, left-over oil is great for using in stir-fries.].
Shrimp and White Bean Stew


Ingredients:
olive oil, onion, garlic cloves, cannellini beans, diced tomatoes, oregano, basil, rosemary, chicken broth, small shrimp, parsley

Directions:
Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
Stir in the beans, tomatoes, and herbs.
Add broth and bring to a boil over high heat.
Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
Add the shrimp and simmer just until cooked through, about 2 minutes.
Add parsley and serve.
Steamed Turnips


Ingredients:
turnip, butter, salt

Directions:
Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly].
Place into steamer with at least 1" water underneath.
Put lid on steamer and steam for 20 minutes (or more] once water comes to a boil.  Turnips are done when they pierce easily with a knife.
Drain water and remove steamer from pan, keeping turnips in hot pan.  You may need to heat the pan to remove any residual water from turnips.
Add butter and salt to taste and mash coarsely.  The more butter, the better --
Serve hot.
Homemade Minty Mouthwash


Ingredients:
"water"

Directions:
"Mix together in a clean container. Shake before each use. Do not swallow. Store in a dark cupboard or medicine cabinet. (sunlight causes essential oils to lose their potency].I suggest using distilled or boiled water."
Lemon Sugar Tea Cookies
Category: desserts
By Tamme

Delightful lemon flavored cookies.

Ingredients:
¾ cup butter
1 cup white sugar
1  egg
2 tablespoons corn syrup
1 teaspoon lemon extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup white sugar

Directions:
In a medium bowl, cream together butter and 1 cup sugar until light and fluffy. Beat in egg, corn syrup, and lemon extract. Stir in flour, baking soda, and baking powder. Cover dough, and chill in the refrigerator at least 1 hour. Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with parchment paper. Roll chilled dough into walnut sized balls. Roll balls in remaining sugar, and place on the prepared cookie sheet. Bake 12 minutes in the preheated oven, or until lightly browned.

Prep time: 25 mins
Cook time: 12 mins
Total time: 2 hrs
Yields: 4 dozen

Calories: 72.6
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 10.9 g
Sugars: 6.3 g
Dietary fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 11.5 mg
Sodium: 58.4 mg
Bran Muffins


Ingredients:
whole wheat flour, wheat germ, baking powder, baking soda, ground ginger, flour, honey, reduced-fat milk, low-fat plain yogurt, eggs, raisins

Directions:
The oven must be at a high degree.
Lightly grease a few muffin cups.
Take a large bowl to mix the wheat flour with wheat germ. Slowly add wheat bran and baking soda. When they all become a smooth add oat bran, baking powder.
Continue mixing and gently add the ginger and malt flour.
In another medium bowl, fully whisk honey with oil and milk. Add yogurt and eggs to the mixture. Little by little add milk mixture to the flour mixture until hardly dampen. Fold in the raisins. Fill the prepared muffin pan.
Bake in the hot oven for about half an hour.
Bon Appetite!
Soft Frosted Sugar Cookie Bars!


Ingredients:
butter, sugar, eggs, vanilla extract, flour, salt, baking soda, butter, shortening, vanilla, salt, powdered sugar, milk

Directions:
For the bars:
Cream butter & sugar until fluffy.  Add eggs, one at a time, mixing after each egg.  Add vanilla & mix well.
In separate bowl combine flour, salt & soda & stir with whisk to combine.  Add to wet mixture and mix just until combined.  Spread on a greased baking sheet ( 13 X 18 size].  Bake at 375 degrees for 10 to 18 minutes until light golden brown or until a toothpick comes out clean in the middle.
Cool completely before frosting.
Frosting:
Combine butter & shortening until smooth and creamy.  Add vanilla and salt.  Add powdered sugar in 1-2 cup increments until combined.  Then add milk & mix until smooth and spreading consistency. Add food coloring if desired and mix well. Spread over cooled cookie.  Decorate with sprinkles if desired.
No Secret Ingredients Oven-Baked Chicken Nuggets


Ingredients:
garlic powder, paprika, marjoram, oregano, walnuts, egg, milk, boneless chicken, sour cream, salsa

Directions:
Preheat the oven to 200°C/390°F/gas 6. Slice the bread, and toast it until it has lightly browned. Leaving the crusts on, break it into pieces, and grind it into fine crumbs in a food processor.
Add the garlic powder, paprika, marjoram or oregano and almonds or walnuts and process again; place the crumbs in a large plastic freezer bag or tip into a deep tray.
Beat the egg in a large bowl with the milk, and add the chicken pieces, in batches; drain the chicken pieces for a moment or two before tossing them in the breadcrumbs - coating the crumbs evenly around each nugget.
Arrange the crumbed chicken nuggets on a lightly greased baking sheet, and bake for 10 minutes until golden and cooked through. Serve straight away, accompanied with your choice of salsa or relish or sour cream.
Greek Style Lima Beans


Ingredients:
frozen baby lima beans, water, extra virgin olive oil, fresh flat-leaf parsley, garlic, salt

Directions:
Cook lima beans, water, 2 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes. Season with salt and pepper and transfer to a bowl. Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil.
Makes 4 servings.
Seared Spiced Salmon Steaks With Black Bean Salsa


Ingredients:
salmon steaks, garlic cloves, rock salt, gingerroot, limes, ground cinnamon, ground cumin, fresh coriander, olive oil, black pepper, dried black beans, tomatoes, red chile, fresh coriander, red onion, extra virgin olive oil, limes, juice of, salt

Directions:
SALSA:
To make the salsa, rinse the beans in plenty of cold water, put them in a saucepan with enough water to cover, bring to the boil and boil rapidly for 10 minutes. Then reduce the heat and simmer the beans for 30 minutes until tender. Drain and allow them to cool completely before adding all the other ingredients. Then leave them covered for several hours to allow the flavours to develop.
SALMON:
A few hours before you want to cook the salmon, wipe each of the steaks with damp kitchen paper and remove any visible bones using tweezers. Place the salmon on a plate, then, with a pestle and mortar, crush the garlic cloves and rock salt together until you have a creamy purée. Now add the grated ginger, lime zest, cinnamon and cumin, 1 tbsp of olive oil and the chopped coriander, and a good grind of black pepper. Mix everything together and spread a little of this mixture on each salmon steak. Cover with clingfilm and set aside for the flavours to develop and permeate the salmon.
When you're ready to cook the salmon, pre-heat the grill to its highest setting. Brush the baking sheet with olive oil and put it under the grill to heat up. When the grill is really hot, remove the baking sheet using an oven glove, and place the salmon pieces on it. They will sear and sizzle as they touch the hot metal. Position the tray 3 inches (7.5 cm] from the heat and grill them for 7 minutes exactly. Use a kitchen timer as the timing is vital.
Remove them when the time is up and use a sharp knife to ease the skins off. Transfer to warm plates and garnish with sprigs of coriander. Serve immediately with the black bean salsa.
Carottes Râpées or Grated Carrot Salad


Ingredients:
carrots, flat leaf parsley, lemons, olive oil, sugar, salt, fresh ground pepper, Dijon mustard

Directions:
Peel and grate 7 large carrots. Coarsely chop the parsley and combine with carrots.
To make the dressing: mix together the juice of 2 lemons, 2 or 3 tablespoons of olive oil, and 2 teaspoons of sugar, some salt, and fresh ground pepper. You may add a dab of Dijon.
Toss with Carrots then taste; you may add ingredients to your liking.
Creamy Onion Soup from Brasserie Le Coze


Ingredients:
butter, yellow onion, white wine, heavy cream, granulated sugar, water, lemon juice, sherry wine vinegar, all-purpose flour

Directions:
In a large stockpot over low heat, melt 2 tablespoons butter.  Add onions and cook, stirring occasionally, until very soft and golden brown, about 1 hour.  Add the white wine and reduce by half.  Add the cream and reduce by half.
Meanwhile, in a small saucepan, add sugar and moisten with water and lemon juice.  Cook until the sugar melts and becomes a light caramel color.  Remove from the heat immediately.  Do not allow it to overcook, or it will become bitter.  Cool briefly and add the vinegar to the caramel and whisk to combine (if mixture hardens, set it over low heat to liquefy again].  Set aside.
In a separate saucepan over low heat, melt the remaining butter and add the flour.  Whisk for 1 to 2 minutes or until flour is absorbed but mixture is still blond-colored.  Set aside.
In a separate saucepan, bring the broth to a boil.  Add the flour roux to the stock and cook to combine.  Puree with an immersion blender or in a food processor to smooth it to a gravy-like consistency.  Add this mixture (called a veloute] to the onions after the cream is reduced.  Add the sugar-vinegar mixture (called a gastrique], stirring to incorporate.
Season to taste with salt and pepper and serve.  The restaurant serves the soup with grated Gruyere cheese, croutons and green onions, but it is filling enough to serve alone.
Note:  To properly caramelize the onions, allow yourself about one hour.  Don't rush it by using too high heat or you could burn the onions.
Southwestern Pulled Brisket Sandwiches


Ingredients:
beef brisket, kosher salt, fresh ground black pepper, garlic cloves, Spanish onion, chili powder, ground coriander, ground cumin, apple cider vinegar, water, whole canned tomatoes, chipotle chiles in adobo, bay leaves, molasses

Directions:
Season the beef generously with salt and pepper, to taste.
Heat a large, heavy skillet over medium-high heat.
Add the oil and heat just until beginning to smoke.
Add the meat and cook, turning once, until browned on both sides, about 10 minutes total.
Transfer the meat to the slow cooker; leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and stir until fragrant, about 1 minute.
Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon.
Stir in water and pour the mixture over the brisket.
Crush the tomatoes through your fingers into the slow cooker; add the tomato juices, chipotles, bay leaves, and molasses.
Cover the cooker, set it on LOW, and cook the brisket until it pulls apart easily with a fork, about 8-10 hours.
To serve, leave the meat in the slow cooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste.
Remove and discard bay leaves.
Pile the meat on sandwich buns and serve with jalapenos.
(This is also great rolled up in tortillas.].
white chocolate macadamia brownies


Ingredients:
butter, white chocolate, eggs, salt, sugar, vanilla extract, flour

Directions:
heat oven to 325.
line a 13x9" pan with tin foil.
combine butter and chocolate and microwave on hi 2 minutes, stir until melted in a large bowl beat eggs and salt until light.
add sugar and vanilla, beat until creamy.
beat in chocolate and flour until well mixed.
stir in macadamia nuts.
spread evenly in pan.
bake 35-45 minutes until center is set.
cool on wire rack.
Chinese Baby Corn and Peppers


Ingredients:
red bell pepper, green bell pepper, onion, garlic clove, chicken bouillon granule, water, dry sherry, soy sauce, cornstarch, vinegar

Directions:
In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar.
Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking.
In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely.
Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.
Pepper Glazed Steaks


Ingredients:
paprika, fresh coarse ground black pepper, garlic powder, salt, boneless beef top sirloin steaks, green pepper, red onion, red wine vinegar

Directions:
In small bowl stir together paprika, pepper, garlic powder and salt. Cut sirloin steak into 4 pieces; rub pepper mixture onto both sides of meat.
Heat non-stick skillet over medium-high heat; add meat. Cook, turning once, to desired doneness (6-8 minutes. Remove meat from skillet, set aside.
Increase heat to high. Add green pepper and onion to skillet. Cook, stirring constantly, until vegetables are crisply tenter (1-2 minutes].
Reduce heat to low; stir in jelly and vinegar. Return meat to pan; turn to coat w/ glaze. Cover; cook until heated through (2-3 minutes.
To serve, Place meat and glaze over rice.
Baked Alaska
Category: desserts
By shirleyo

Cake and ice cream dessert topped with meringue -- vary ice cream flavors for your signature dish.  I like cherry-burgundy ice cream!

Ingredients:
2 quarts vanilla ice cream, softened
1 (18.25 ounce) package white cake mix
1  egg
½ teaspoon almond extract
8  egg whites
⅛ teaspoon cream of tartar
⅛ teaspoon salt
1 cup white sugar

Directions:
Line the bottom and sides of an 8-inch round mixing bowl or deep 8-inch square container with foil.  Spread ice cream in container, packing firmly.  Cover and freeze 8 hours or until firm. Preheat oven to 350 degrees F (175 degrees C).  Grease and flour an 8x8 inch pan. Prepare cake mix with egg and almond extract.  Pour into prepared pan. Bake in preheated oven according to package instructions, until center of cake springs back when lightly touched. Beat egg whites with cream of tartar, salt and sugar until stiff peaks form. Line a baking sheet with parchment or heavy brown paper.  Place cake in center.  Turn molded ice cream out onto cake.  Quickly and prettily spread meringue over cake and ice cream, all the way to paper to seal.  Return to freezer 2 hours. Preheat oven to 425 degrees F (220 degrees C). Bake the Alaska on the lowest shelf, 8 to 10 minutes, or until meringue is lightly browned.  Serve at once.

Prep time: 20 mins
Cook time: 40 mins
Total time: 11 hrs
Yields: 1 - 8 inch round Alaska

Calories: 330
Fat: 11.1 g
Saturated fat: 5.1 g
Carbohydrates: 53.1 g
Sugars: 44 g
Dietary fiber: 0.7 g
Protein: 6 g
Cholesterol: 40.7 mg
Sodium: 315.1 mg
Addictive Chex Mix


Ingredients:
butter, margarine, brown sugar, light corn syrup, salt, baking soda, vanilla, pecans

Directions:
Place first 7 ingredients in a saucepan and bring to a boil.
Boil for 5 minutes.
Mix other ingredients in a greased bowl and pour butter/sugar mixture over the top.
Stir to incorporate together.
Pour onto a greased cookie sheet.
Bake at 250 for 15 minutes.
Stir periodically after it comes out of the oven to prevent sticking.
Marinated Cracked Crab


Ingredients:
olive oil, red wine vinegar, garlic cloves, oregano

Directions:
Clean and crack crab and place in large bowl.
Mix the above items together and pour over the crab.
Mix well.
Sprinkle some chopped parsley over crab.
Let marinate for several hours to over night in the refrigerator, mixing well every couple of hours.
I usually do 7-8 crabs so just increase the measurements accordingly.  Make sure you serve with some San Francisco sourdough bread frest from the bakery.  Its very nice to mop us the juice thats left from the marinate.  Please let me know what you think.  Please enjoy.
Strawberries Savannah With Chocolate Crepes


Ingredients:
fresh strawberries, powdered sugar, powdered sugar, heavy cream, sour cream, mace, eggs, flour, sugar, buttermilk, butter

Directions:
Mix the berries, 1/3 cup powdered sugar and orange juice or liqueur in a glass bowl.
Cover and refrigerate several hours.
In a small chilled bowl, combine the heavy cream, sour cream, mace and remaining 2 tablespoons powdered sugar.
Beat mixture until it begins to thicken.
Spoon strawberries and juice onto cooled, cooked crepes, fold over.
Top with whipped cream.
For the crepes, combine ingredients in blender jar.
Blend for about 1 minute, scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
Refrigerate batter for at least 1 hour.
Cook on preheated crepe pan as per manufacturers instructions.
Easy Roasted Tomato Pesto Soup


Ingredients:
tomatoes, garlic cloves, onion, vegetable broth, pesto sauce, avocado oil, fresh basil leaves

Directions:
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Slice tomatoes and onions into wedges.
Peel garlic cloves.
Place tomatoes, onion, and garlic on the cookie sheet. Drizzle with oil and roast for 30-35 minutes.
Remove from oven and puree in a food processor or blender in batches. Add to a soup pot.
Pour in vegetable broth.
Stir in pesto.
Cook over low heat until heated through. About 20 minutes.
Top with fresh basil cut into ribbons if desired.
Three Meat Baked Beans


Ingredients:
Polish sausage, ground beef, bacon, onions, ketchup, brown sugar, molasses, Worcestershire sauce, mustard

Directions:
Preheat oven to 350 degrees.
Brown ground beef with onions in med. skillet.
Brown polish sausage.
Cook bacon.
Combine baked beans with ketchup, brown sugar, molasses, worcestershire, and mustard.
Add meats to the bean mixture.
Place everything into an oven safe baking dish and bake uncovered at 350 degrees for 30 minutes or until warmed through.
Fuzzyhead's Favorite Saucy Burritos


Ingredients:
burrito-size flour tortillas, cheddar cheese, tomatoes, green onion, sour cream, black olives

Directions:
Preheat oven to 350 degrees.  Lightly grease a 9" x 13" baking pan.
In a large, deep skillet, heat Soyrizo, refried beans and one can of enchilada sauce over medium-high heat until thoroughly blended and heated through.
To assemble, divide mixture evenly among 8 tortillas.  Sprinkle 1-2 tablespoons shredded cheese on top of each, and roll up, tucking in the ends if you wish.  Place rolled burritos seam-side down in the baking dish.
Pour remaining can of enchilada sauce over burritos (you may want to spread it around with the back of a spoon for more even coverage].  Top with remaining shredded cheese.
Cover with foil and bake for 30 minutes or until sauce is hot and bubbly.  Serve with optional toppings.  If desired, you can also bake them a bit longer uncovered to let the cheese brown, but we can never wait that long!
These can be refrigerated or frozen before baking to serve at a later date.