xiaoxl/recipe_data huggingface dataset:
Really Easy Macaroons


Ingredients:
sweetened flaked coconut, sugar, salt, vanilla extract

Directions:
Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper.
In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined.
Refrigerate one half hour.
Drop batter by rounded teaspoons (approximately 1 inch apart] on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.].
Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
Meringue Mushrooms
Category: world-cuisine
By Holly Wilkins

These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.

Ingredients:
½ cup egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup white sugar
1 tablespoon unsweetened cocoa powder
4 ounces chocolate confectioners' coating

Directions:
Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks. Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top.  For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.  Dust the mushroom caps lightly with cocoa using a small sifter or strainer. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.

Prep time: 45 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 36 mushrooms

Calories: 38.7
Fat: 1.3 g
Saturated fat: 0.7 g
Carbohydrates: 7.1 g
Sugars: 5.6 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Sodium: 21.9 mg
Candied Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, all-purpose flour, dried oregano, salt, ground black pepper, brown sugar, prepared mustard, ketchup, Worcestershire sauce, soy sauce, onion, salt, water, pineapple rings

Directions:
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C].
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
Olive Oil and Balsamic Bread Dip


Ingredients:
extra virgin olive oil, fresh basil leaf

Directions:
NOTE: Play around a little bit with the olive oil/balsamic vinegar proportions. There should however always be more olive oil than vinegar.
Slice up bread into appetizer sizes and place on a platter.
In a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
Garnish with fresh basil leaves, if desired.
Take a piece of the bread and lightly dunk into the mixture. Take a bite!
Now the Roman gods are happy and you should be, too!
Sweet and Sour Christmas Fish Soup
Category: soups-stews-and-chili
By Justin

I received a package of fresh Lake Winnipeg walleye as a Christmas gift and thought I would do something special with it. Although a quick pan fry is quite special, I thought I would try my new Christmas wok. Loved it!

Ingredients:
4 cups chicken stock
1 cup water
½  lemon, juiced
1  onion, sliced
3 cloves garlic, minced
1 teaspoon thinly sliced fresh ginger root
2  parsnips, peeled and thinly sliced
2 sprigs fresh thyme
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon honey, or to taste
1 pound walleye fillets, cut into pieces
¾ pound bean sprouts
5 leaves fresh basil, chopped
2  green onions, chopped
1 sprig fresh mint leaves for garnish

Directions:
Stir the chicken stock, water, and lemon juice in a large pot with the onion, garlic, ginger, and parsnips. Season with thyme, red pepper flakes, salt, and pepper. Bring to a simmer over medium-high heat, and cook until the parsnips are tender and the onions are translucent, about 10 minutes. Remove and discard the thyme sprigs. Stir in the honey to your desired level of sweetness. You don't want the broth too sweet. Lower the heat to a gentle simmer, and stir in the walleye and bean sprouts. Cook gently for 5 minutes, then add the basil and green onion. Continue cooking until the fish is flaky and opaque, about 5 minutes more. Season to taste with salt and pepper. Garnish with mint leaves to serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 servings

Calories: 235.2
Fat: 2 g
Saturated fat: 0.4 g
Carbohydrates: 31 g
Sugars: 13.9 g
Dietary fiber: 7.2 g
Protein: 26.4 g
Cholesterol: 97.3 mg
Sodium: 657.8 mg
Spaghetti-Squash Tetrazzini


Ingredients:
spaghetti squash, olive oil, garlic cloves, cremini mushrooms, flour, basil, salt, nutmeg, white wine, black pepper, 1% low-fat milk, part-skim mozzarella cheese, plum tomatoes, parmesan cheese

Directions:
Use a sharp knife to make small slits all over the surface of a 1.5 kilo spaghetti squash. Place in a glass pie plate and micrwave on high, turning squash over halfway through, until tender, 12 to 15 minutes. Slice in half lengthwise. Let stand 10 minutes. Scoop out and discard seeds. Use tines of a fork to scrape out squash strands (about 4 cups]. Reserve.
Preheat oven to 450°F Heat a large, non-stick frying pan over medium. Add 1 T olive oil, 2 minced garlic cloves, and a 227-g pkg sliced cremini mushrooms. Cook, stirring often, until mushrooms soften, about 4 minutes. Add 2T all-purpose flour, 1 tsp dried basil, 1/4 tsp salt, 1/8 tsp nutmeg, and 1/2 c white wine. Season with fresh pepper. Cook, stirring often, 1 minute. Stir in 1 cup milk. Cook until sauce thickens, 2 to 3 minutes. Remove from heat, then stir in 1 cup part-skim mozzarella cheese and reserved squash strands.
Scoop squash mixture into 4 individual oven-safe dishes or a greased 8x8 baking dish. Smooth tops. Top with 2 thinly sliced plum tomatoes. Sprinkle with 1/2 c grated parmesan. Bake until bubbly, 10-15 minutes.
Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing


Ingredients:
low-fat plain yogurt, low-fat mayonnaise, Dijon mustard, fresh lemon juice, lemon zest, romaine lettuce, tuna in water, garbanzo beans, spring onion, celery, cherry tomatoes, fresh parsley, salt, fresh ground black pepper

Directions:
Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
Pour the dressing over the salad.
Season salad to taste with salt and pepper.
Toss to blend.
The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think].
Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.
Smothered Burrito Skillet


Ingredients:
onion, ground turkey, lean ground beef, fresh cilantro, pico de gallo, sour cream, green onion, tortilla, tortilla chips, cooked rice

Directions:
Saute the onion and jalapeno in a skillet until tender. Use some oil if you like, I usually just add a little water to help soften the onion. It does not need to brown.
Add the ground meat and saute on medium high, until it loses its pink color.
Add the taco seasoning, enchilada sauce, and beans, and cook, stirring frequently, until it is heated through and sauce has thickened, about 5 minutes.
Top with cheese and cover for a few minutes to let it melt. I am cooking for just one, so i prefer to add cheese to just my plated serving.
Note1: You can use homecooked beans, about 2 cups. Also, if you need to stretch the servings a bit, add another can of beans.
Note2: The commercial taco seasonings contain salt. I prefer to use a homemade one that has no salt, and add about 1/2 tsp of salt to the dish, which is enough for me. If you are using a homemade taco seasoning, use whatever amount is recommended for 1 lb of meat. I used Recipe 516392 .
Cinnamon Chocolate Chip Hot Cross Buns


Ingredients:
white chocolate, cinnamon, dried yeast, sugar, milk, flour, salt, butter, egg, cinnamon, mixed spice, white chocolate

Directions:
Melt the chocolate and stir in the 2 tsp of cinnamon, mix well then pour onto a tray with baking paper and place in freezer until set. Once set chop into chunky peices to make 'cinnamon chocolate chips'.
Next mix yeast, sugar and warm milk in a bowl and stir to remove any lumps. Set aside for 15 minutes until it becomes frothy.
In a large bowl sift flour and salt. Make a well in the centre and mix in the yeast mixture, butter egg, cinnamon, mixed spice and one one third of the chocolate chips.
Knead dough for 5 minutes until elastic and place in a greased bowl covered with cling wrap in a warm area (or sit your bowl in a larger bowl of warm water]. Leave for 1 hour to 1 1/2 hoursuntil doubled in size.
Using your fist, punch down the dough and add the remaining cinnamon chocolate chips. Knead lightly (Careful not to handle too much so the chocolate chips dont melt] and divide into 16 balls.
Place close together on a lined or greased baking tray. Cover with cling wrap and allow to rise for 20 imnutes. Preheat the oven to 175C/350°F.
Bake for 20 minutes untill lightly golden. Allow to cool slightly
Melt the 1/2 block of chocolate in a ziplock bag in the microwave. Allow to cool slightly then snip of the corner of the bag and pipe lines across buns to make crosses.
Frozen Strawberry Salad


Ingredients:
sugar, light cream cheese, frozen sliced strawberries, crushed pineapple, Cool Whip

Directions:
Drain pineapple., In a large bowl, cream together the sugar and cream cheese., Add the strawberries and pineapple., fold in the cool whip., Freeze in a 9 x 13 pan or in cupcake liners., To serve: Thaw the 9 x 13 pan for about 20 minutes., Cut into squares and serve., My kids eat the cupcake size ones still frozen- they are like a popsicle., Enjoy!
Mummy Mix


Ingredients:
raisins, peanuts

Directions:
Wrap a large container or several individual sized containers with guaze.
Tuck and glue two black buttons onto the guaze for eyes.
Mix all ingredients together.
Pour Mummy Mix into the container(s] and serve.
For added fun, list the ingredients (skeleton bones, bat brains, nightcrawlers -- ] and attach to the container(s].
Real Old Fashion Oven Baked Beans


Ingredients:
navy beans, baking soda, water, light molasses, catsup, light brown sugar, Worcestershire sauce, seasoning salt, dry mustard, black pepper, onion, thick slab bacon

Directions:
THE NIGHT BEFORE:
Wash & sort beans for any small stones.
Place in a large kettle & cover with water, about 3 inches above the beans.
Cover & soak overnight.
THE NEXT MORNING:
Drain & add 6 cups fresh cold water.
Stir in the baking soda (this helps remove the "music" afterwards, but no guarantees. LOL!].
Cover & bring to a boil -- WATCH CAREFULLY so as to not boil over!
Reduce heat & simmer for 10 minutes.
Drain & reserve the bean water.
Preheat oven to 300°.
Add remaing ingredients plus 2 cups of the reserved bean water.
Place everything into the bean pot (or whatever you're using] & cover.
(Use double-thick aluminum foil to cover if need to.].
Bake for 3 to 4 hours.
IMPORTANT: Check every couple of hours, adding more bean water if needed, so the beans don't cook dry.
Pecan-Crusted Salmon


Ingredients:
salmon fillets, pecans, dry white wine, fresh parsley

Directions:
Preheat oven to 400ºF. Brush flesh side of salmon with dressing; press into pecans until evenly coated. Place, pecan-sides up, on foil-covered baking sheet.
Bake 13 to 15 minute or until salmon flakes easily with fork.
Meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. Cook on medium-low heat 3 to 5 minute or until cream cheese spread is completely melted and mixture is well blended, stirring frequently.
Spoon cream cheese sauce evenly onto four serving plates; top with salmon. Sprinkle with parsley.
Asian Style Barbecue Pork Loin Sirloin Chops


Ingredients:
boneless pork loin chops, soy sauce, liquid smoke, water, brown sugar, ground ginger, white vinegar, garlic, red pepper flakes, onion powder

Directions:
Mix the marinade together. *For lower sodium, use reduced sodium soy sauce, or light soy sauce.
Trim all fat from boneless pork loin sirloin chops and cut into 1/3 to 2 inch pieces.
Place meat in a baking dish and pour marinade over top.  Cover and refrigerate for up to 2 hours.
Heat a grill or a george foreman. Coat with cooking spray.
Remove pork from marinade; place on grill. (Discard excess marinade.].
Reduce heat to medium; cook, turning occasionally, until pork is no longer pink and internal temperature is 160°F 10 to 18 minutes.
Serve over hot rice with steamed broccoli.
Parmesan Potatoes


Ingredients:
potatoes, parmesan cheese, seasoning salt, chives, butter

Directions:
Preheat oven to 400., Put grated potatoes into large bowl and gently sir with remaining ingredients., Use an ice cream scoop to place potatoes on greased cookie sheet., Bake for 25-30 minutes until nicely browned on top., Can be frozen.
Soupe a La Tomate (France)


Ingredients:
unsalted butter, onion, fresh tomato, all-purpose flour, water, salt, basil, thyme, brown sugar

Directions:
In a large sauce pan, melt butter & add onion.
Add tomatoes & stir for 30 seconds, then add flour & stir another 1/2 minute. Add water slowly while continuing to stir.
Add salt, pepper, basil, thyme & brown sugar, then reduce heat & simmer about 50 minutes, stirring often.
Let tomato mixture cool slightly, then pour it into a blender & liquify for just a few seconds before serving.
White Truffle Carrot Mac and Cheese


Ingredients:
pasta, carrots, ghee, sharp cheddar cheese

Directions:
In a large pot, pour about 2 inches deep of water and bring it to a boil.
Place washed carrots in the pot and boil it for about 25-30 minutes until soft at low heat.
Once the carrots are soft, pour out the excess water and add white truffle ghee butter. With no heat on.
Mash the carrot in the pot and mix it with white truffle ghee butter.
Boil the pasta.
Place the cooked pasta in a pan and mix it with the mash carrots and shredded cheese.
Preheat the oven to 350° and bake it for 15-20 minutes until the cheese melts.
Shredded Vegetable and Fruit Salad


Ingredients:
carrots, celery, apples, radishes, raisins, dates, plain yogurt, vanilla yogurt, salt, lemon juice, honey, salt

Directions:
In a large bowl, combine all the grated vegetables, apples, dried fruit, and nuts.
In another bowl, stir together the remaining ingredients.
Pour over the salad and toss to combine.
Chill before serving.
Line a salad bowl with some lettuce leaves and fill with the fruit and vegetable mixture for a pretty presentation.
Baked Ranch Chicken
Category: meat-and-poultry
By drob212

This is a recipe that I just made up.

Ingredients:
2 tablespoons vegetable oil
2 cups dry bread crumbs
1 cup ranch-style salad dressing (such as Hidden Valley® Original Ranch®)
4  skinless, boneless chicken breast halves - lightly pounded to an even thickness

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheet with vegetable oil. Put bread crumbs and ranch dressing into separate bowls. Dip chicken into ranch dressing and press into bread crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange onto prepared baking sheet. Bake in preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 694.7
Fat: 43.5 g
Saturated fat: 7.2 g
Carbohydrates: 41.5 g
Sugars: 5.7 g
Dietary fiber: 2.6 g
Protein: 31.6 g
Cholesterol: 80.8 mg
Sodium: 1025.7 mg
La Bouillie (Africa)


Ingredients:
water, rice, cornflour, lemon, milk, sugar

Directions:
In a large sauce pan, bring 3 cups of the water to a boil. Add rice.
In a bowl, combine peanut butter with remaining cup of water. Stir until peanut butter is nearly all dissolved. Add mixture to cooking rice. Allow water to return to a boil and add the wheat, millet or corn flour.
When cereal nears desired thickness, remove from heat, stir in lemon juice and cover.
Add milk and sugr to achieve desired sweetness and thickness.
Serve warm.
Zesty Ham and Bean Soup


Ingredients:
olive oil, shallots, garlic cloves, ham, whole kernel corn, pinto beans, great northern beans, chicken broth, carrots, cumin, dried oregano, ground black pepper, cayenne pepper, tomatoes, cheese

Directions:
Heat oil in a large soup pot or dutch oven over medium heat.
Add shallots and garlic and cook until beginning to brown, then stir ham into the pot.
Add all canned ingredients, then the carrots and all the spices.
Reduce heat to low and cover pot for one hour.
Add chopped tomatoes and continue to heat on low for 15 - 20 minutes.
Serve in bowls and top with shredded cheese if you like.
Luscious Lima Bean Soup
Category: soups-stews-and-chili
By Ann Caterina

Quick, easy, and wildly satisfying soup that is both light and hearty.  This soup freezes wonderfully, and can be used for lunches or quick suppers.  Enjoy!!

Ingredients:
1 pound dry lima beans
4 cups water
5  carrots, chopped
1  leek, bulb only, chopped
2 tablespoons minced shallots
2 stalks celery, chopped
4 cubes  vegetable bouillon
8 cups water
2 tablespoons olive oil

Directions:
Bring 4 cups of water to a boil.  Add dry lima beans, and boil for 2 to 3 minutes.  Remove from heat, and allow the beans to sit, covered, for 1 to 2 hours to soften.  Drain and rinse until water runs clear, discarding bean water. In a soup pot, saute vegetables in olive oil until onions and celery are translucent.  Add lima beans, and saute for another 2 to 3 minutes. In the meantime, bring 4 cups of water to a boil.  Add the vegetable bouillon to the boiling water, and stir until dissolved.  Add broth to the sauteed vegetables and beans.  Add remaining water, and allow soup to simmer over a low flame for 1 to 1 1/2 hours. Serve steaming hot.

Prep time: 25 mins
Cook time: 2 hrs 5 mins
Total time: 4 hrs 30 mins
Yields: 9 servings

Calories: 220.2
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 37.3 g
Sugars: 6.7 g
Dietary fiber: 10.9 g
Protein: 11.4 g
Sodium: 46.2 mg
Lazy Man Pierogies


Ingredients:
sauerkraut, onion, butter, sour cream

Directions:
Cook onions in butter until translucent., Add sauerkraut., Cook approx 20 minutes., Toss with cooked egg noodles., Serve with sour cream., This is great with pork chops or sausage.
Chicken Mushroom With Baked Potatoes


Ingredients:
chicken breasts, white pepper, mushrooms, scallions, butter, rosemary, paprika, salt, ground black pepper, ground nutmeg, potatoes, parmesan cheese, mozzarella cheese

Directions:
Wash the potatoes very well; draw a slice in each one, then prick them with a fork.
Add salt and pepper, drizzle with some oil.
Bake for 1 hour at 250°C.
Meanwhile, marinade the chicken breasts in salt, white pepper, paprika and vegetable oil for about 20 minutes. It can be done overnight too.
In a medium skillet, fry the chicken breast until they become caramelized then remove from skillet and keep them warm.
In the same skillet add butter and fry the scallions in it.
Add mushrooms and continue sautéing.
Add rosemary.
Add fresh cream.
Add the chicken cube and wait till it dissolves.
Add the rest of the seasonings (salt, pepper, paprika, nutmeg].
Bring to boil will stirring to prevent sticking.
The mixture is now thick in texture with a yellowish tint. Reintroduced the cooked chicken and heat all the mixture together.
Now the baked potatoes are done. Remove from oven fill the slits with grated cheese and top with sour cream.
Serve chicken fillet topped with mushroom sauce alongside with the baked potatoes.
Grilled King Crab Legs
Category: main-dish
By ebrinx

Sweet king crab legs are enhanced with simple and fresh flavors to create a gourmet meal in a flash. Great served with a baked potato and some grilled corn on the cob.

Ingredients:
8 sheets aluminum foil
3 ½ pounds Alaskan king crab legs
1  lemon, quartered
½ cup butter, divided, or more to taste
½ cup chopped fresh parsley
5 cloves garlic, chopped
1 teaspoon sea salt, or more to taste
freshly ground black pepper to taste

Directions:
Preheat grill for medium heat. Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper. Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets. Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes. Melt remaining butter in a small saucepan over low heat; serve with crab.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 3.5 pounds

Calories: 646.3
Fat: 43 g
Saturated fat: 18.1 g
Carbohydrates: 4.9 g
Sugars: 0.1 g
Dietary fiber: 1.7 g
Protein: 60.2 g
Cholesterol: 353.1 mg
Sodium: 1595.4 mg