xiaoxl/recipe_data huggingface dataset:
Delicious Crepes


Ingredients:
all-purpose flour, milk, eggs, sugar, salt, vanilla

Directions:
In bowl "A" mix the eggs, milk, sugar & drops of vanilla together.
In bowl "B" sift the flour & add a pinch of salt.
Add the ingredients of bowl "B" to Bowl "A".
Heat a non-stick pan. Spray the pan with a little amount of oil(Dont spray oil each time unless the pan starts sticking]. Pour amount of the batter in the pan .Tilt the pan with a circular motion so that the batter coats the surface evenly. Flip the crepe when bubbles are formed,when the edges are dry & when the bottom is light brown. Serve hot.
Mango Cilantro Slaw
Category: salad
By Randy Warner

This is different twist on cabbage slaw. It's very easy and the mango and honey make it sweet; no sugar in this recipe! Great by itself or wrap a corn tortilla around grilled tilapia and top with this cilantro slaw for a great-tasting fish taco! For a bit thicker dressing you can add additional mayonnaise.

Ingredients:
3 tablespoons white wine vinegar
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons mayonnaise
½ teaspoon celery seed  (Optional)
½ teaspoon poppy seeds  (Optional)
½ teaspoon salt
¼ teaspoon ground black pepper
1 (10 ounce) package finely shredded cabbage
1  firm, ripe mango - peeled, seeded, and cut into 1/2-inch pieces
⅓ cup chopped cilantro
3  green onions, chopped

Directions:
Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well-combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 177.4
Fat: 12.9 g
Saturated fat: 1.4 g
Carbohydrates: 16.9 g
Sugars: 14.8 g
Dietary fiber: 1.4 g
Protein: 0.8 g
Cholesterol: 2.6 mg
Sodium: 337.6 mg
clarified butter or "ghee"


Ingredients:
"butter"

Directions:
set saucepan on stove on medium-low setting.
put butter in pan.
once butter is melted, turn setting up to medium.
butter will crackle and bubble and foam and make a lovely smell for about 20 minutes.
once foam begins to clear and smell becomes more"roasted", promptly take pan off stove.
filter butter through a tea or coffee filter to remove impurities (little white bits-- foam may be removed as well, either way is okay].
transfer ghee to jar, store at room temperature (up to one month] or in fridge (up to one year].
Onion and Buttermilk Quick Bread


Ingredients:
self raising flour, chives, buttermilk, buttermilk

Directions:
Preheat oven to 180 deg C, 350 deg F, Gas mark 4.
Sift flour into a large mixing bowl then stir in soup mix and chives.
Use a flat-bladed knife, and a cutting action, to mix in the buttermilk.  This should form a soft dough.  Use the extra buttermilk to achieve this consistency, if too dry.
Lightly flour your work surface.  Turn out dough and quickly knead into a smooth ball.  Divide into 4 even pieces.  Shape each piece into a ball.
Place balls onto a floured baking tray.  Allow room for each to rise.  Sift a little flour over the top and make a slash, with a sharp knife, across each loaf.
Bake for 25-30 minutes, or until golden and cooked through.
Faux BBQ Baby Back Ribs


Ingredients:
"barbecue sauce"

Directions:
Heat oven to 225°F.
Lay back ribs on sheet of tin foil.
Brush with half the BBQ sauce.
Take a 2nd sheet of tin foil place over the ribs and seal the ribs.
Put into oven (I usually place on a cookie sheet in case of leakage].
Bake for 3 1/2  - 4 hours - take out of oven, Cut open the top of the tin foil package -- brush on more BBQ sauce.
Place under the broiler for 5 minutes or so.
Serve.
Orange Crunch Icing


Ingredients:
granulated sugar, water, eggs, unsalted butter, orange zest

Directions:
In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
Fold in orange zest by hand, then set aside.
Meanwhile, preheat oven to 350 degrees F.
In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
Spread onto prepared baking sheet in a single layer.
Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
Let cool completely, then fold into orange buttercream.
Butternut Squash and Potatoes With Rosemary (Slow Cooker)


Ingredients:
potatoes, garlic cloves, salt, fresh ground black pepper, olive oil, rosemary sprigs, water

Directions:
Put all the ingredients except the water into the slow cooker and toss to combine.
Add the water and cook on HIGH until the vegetables are tender, about 2 1/2 to 3 hours.
Chipotle Macaroni and Cheese
Category: trusted-brands-recipes-and-tips
By ARGO®,  KARO®  and FLEISCHMANN'S®

Creamy mac and cheese gets a spicy kick with the addition of chipotle peppers and pepper jack cheese.

Ingredients:
1 pound elbow macaroni, cooked according to package directions
1 quart half and half, divided
1  chipotle pepper from canned chipotles in adobo sauce, or more to taste
5 cube (blank)s chicken bouillon cubes
3 cloves fresh garlic, roughly chopped
1 tablespoon Spice Islands® Onion Powder
½ teaspoon Spice Islands® Fine Grind Black Pepper
¼ cup Argo® OR Kingsford's® Corn Starch
2 cups shredded Monterey Jack cheese
2 cups shredded pepperjack cheese
1 cup shredded pepper jack cheese OR sprinkle with Spice Islands® Paprika

Directions:
Preheat oven to 350 degrees F. Blend 2 cups half and half, chipotle pepper(s), bouillon cubes and garlic in a blender or food processor until well blended. Pour into a large saucepan; add onion powder, black pepper, remaining 2 cups of half and half and corn starch. Stirring constantly, bring to a boil; boil and stir for 1 minute or until very thick. Remove from heat. Gradually stir in cheeses until melted. Add cooked pasta and stir until blended. Pour mixture into a greased 3-quart casserole dish (or 13 x 9-inch pan) and sprinkle with desired topping. Bake for 25 to 30 minutes or until browned and bubbly around edges.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 to 10 servings

Calories: 556
Fat: 31.5 g
Saturated fat: 18.4 g
Carbohydrates: 44.2 g
Sugars: 1.8 g
Dietary fiber: 1.6 g
Protein: 23.3 g
Cholesterol: 98.4 mg
Sodium: 986.2 mg
Cinnamon-Chocolate Chip Bread
Category: bread
By Mel A.

This cinnamon-chocolate chip bread is a deliciously rich and chocolaty dessert bread. It'll never last more than a day!

Ingredients:
2 ½ teaspoons active dry yeast
3 tablespoons warm water
cooking spray
1 cup warm nonfat milk
5 tablespoons unsalted butter, melted and cooled to room temperature
1  egg
1 teaspoon salt
3 ½ cups bread flour, or more as needed
Filling and Topping:
½ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, melted
6 (1 ounce) squares semisweet baking chocolate, chopped
1  egg, beaten

Directions:
Dissolve yeast in warm water and let sit for 5 to 10 minutes. Meanwhile, coat the inside of a large bowl with cooking spray. Add warm milk, melted butter, egg, and salt to yeast mixture; whisk for 1 minute. Gradually stir in flour until dough is no longer sticky. Knead dough by hand on a lightly floured surface or in a stand mixer fitted with a bread hook for 10 minutes. Transfer to the prepared bowl and turn until dough is covered in cooking spray. Cover with a damp cloth and leave in a warm place until doubled in size, about 1 hour. Spray a 9x5-inch loaf pan with cooking spray. Mix together sugar and cinnamon in a small bowl; set aside. Remove dough from the bowl. Punch it and fold in the sides. Flatten dough with a rolling pin into a 9x18-inch rectangle. Brush on melted butter and sprinkle with all but 3 tablespoons cinnamon-sugar mixture. Sprinkle with chopped chocolate. Roll dough carefully, starting at the short end, and pinch closed at the seam. Place seam-side down in the prepared loaf pan. Cover the pan and set in a warm place until doubled in size, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Brush beaten egg on top of dough and sprinkle with remaining 3 tablespoons cinnamon-sugar mixture. Bake in preheated oven until top is golden brown, 40 to 45 minutes. Carefully tip loaf out of pan onto a work surface and let it cool on a wire rack.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 15 mins
Yields: 1 9x5-inch loaf

Calories: 373.1
Fat: 15.1 g
Saturated fat: 8.5 g
Carbohydrates: 52.8 g
Sugars: 19.8 g
Dietary fiber: 3.2 g
Protein: 8.7 g
Cholesterol: 54.6 mg
Sodium: 257.9 mg
Real Gambas Pil Pil


Ingredients:
chili peppers, garlic cloves, olive oil, dry white wine, salt

Directions:
Heat the earthenware dish over moderate heat and add the oil and fry the garlic till just starting to brown.
Add the garlic, and prawns, season with salt and cook, stirring, till the prawns change colour (pink].
Carefully add the wine, if using.
Serve.
Prosciutto e Melone (Italian Ham and Melon)
Category: appetizers-and-snacks
By SunFlower

This easy and refreshing starter featuring cantaloupe and cured ham (Parma ham for instance) can also be served as an appetizer: just cut the cantaloupe into bite-size pieces, wrap them with ham and spear them on skewers for a colorful snack! Use superior quality Italian ham for best results.

Ingredients:
1  cantaloupe - seeded and cut into 8 wedges
8 thin slices  prosciutto

Directions:
Remove the flesh from the rind of the cantaloupe; wrap each piece of cantaloupe with a slice of the ham. Serve cold.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 pieces

Calories: 99.3
Fat: 4.8 g
Saturated fat: 1.8 g
Carbohydrates: 11.3 g
Sugars: 10.1 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 12.5 mg
Sodium: 296.4 mg
Substitute for Buttermilk


Ingredients:
milk, lemon juice, vinegar

Directions:
Combine ingredients and let stand 5 minutes., After 5 minutes, mix together well and use as buttermilk in any recipe!
Easiest Oyster Stew


Ingredients:
skim milk, light butter, salt, black pepper, ketchup

Directions:
Melt butter over medium high heat., Add all other ingredients and simmer until ready to eat., Prefer saltines with this soup.
Low Fat Key Lime Ice Cream (no Churning)


Ingredients:
frozen limeade concentrate, key lime juice, lime juice, sweetened condensed milk, fat-free cool whip

Directions:
In large bowl, combine limeade with lime juice and stir well.
Add sweetened condensed milk, and stir until smooth and uniform.
Fold in cool whip until smooth, being careful not to stir to the point that the cool whip breaks down.
Pour into individual bowls or one large freezer-safe container.
Freeze four hours or until set.
Maple Honey Turkey & Bacon Sandwich


Ingredients:
lettuce, tomatoes

Directions:
Spread ½ of the mustard on one side of the bread., Top with lettuce, tomato, bacon, turkey, cheese, and remaining mustard., Crown with the second slice of bread and cut diagonally to serve.
Totally Bitchin' Buttermilk Pie


Ingredients:
sugar, flour, eggs, butter, vanilla, buttermilk, cinnamon, nutmeg

Directions:
Preheat oven at 350.
Don't pre-bake the crust!
Mix all ingredients together in a big bowl. Make sure everything is well blended. I found that adding the buttermilk last came out best.
Pour into pie crust and bake for 10 minutes.
Lower the heat to 325 and bake for 1 hour. If the crust is browning too quickly, cover the pie with foil to keep the crust from burning.
Vegetarian Hot and Sour Soup (Gluten-Free)


Ingredients:
carrot, bamboo shoots, shiitake mushroom, vegetable broth, water, tamari, salt, tofu, potato starch, egg

Directions:
Heat sesame oil in a pan and sauté carrot, bamboo shoot, and shiitake mushrooms for a couple of minutes.
Add vegetable broth, water, tamari, vinegar, chili paste, and salt. Cook until vegetables are tender.
Add tofu and bring to boil.
In a small bowl, dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the soup. Mix the soup.
Beat an egg and slowly drizzle the egg in a soup. Remove from heat.
Infuse love into the soup and serve!
Coleslaw With Pecans & Spicy Chile Dressing


Ingredients:
savoy cabbage, carrots, granny smith apples, red onion, pecans, light mayonnaise, lemon juice, Dijon mustard, sugar, kosher salt, ground cumin, cayenne, fresh ground pepper

Directions:
Toss cabbage, carrots, apples, red onion, and pecans in large bowl.
In a small bowl, stir together mayonnaise, lemon juice, mustard, sugar, salt, cumin, cayenne and pepper.
Add to the cabbage mixture and toss well to coat.
Cover and refrigerate for at least one hour before serving.
Baked Pasta With Spinach, Lemon and Cheese


Ingredients:
olive oil, onions, flour, garlic cloves, 1% low-fat milk, dry white wine, parmigiano-reggiano cheese, salt, lemon rind, pepper, panko breadcrumbs

Directions:
Preheat oven to 350 degrees.
Cook pasta in boiling water for 8 minutes or until almost al dente, omitting salt and fat.
Remove from heat; stir in spinach. Let stand for 2 minutes or until spinach wilts.  Drain pasta mixture well.
Heat a large nonstick skillet over medium heat.  Add olive oil to pan; swirl to coat.  Add onion; cook 15 minutes or until golden brown, stirring frequently.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.  Add flour and garlic; cook 1 minute, stirring constantly with a whisk.
Gradually add milk and wine; cook 8 minutes or until sauce boils and thickens, stirring constantly.
Stir in 3/4 cup of cheese, salt and rind.  Remove from heat; stir in pepper.
Add pasta mixture, and toss gently to coat.
Spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray.
Sprinkle half of panko breadcrumbs over pasta, and top evenly with remaining 1/4 cup cheese.
Sprinkle the remaining half of panko breadcrumbs over cheese.
Bake at 350 for 50 minutes.
Apple Puffs


Ingredients:
sugar, water, apples, flour, baking powder, salt, shortening, milk, butter, sugar, cinnamon

Directions:
boil together sugar and water and food coloring  5 minutes., use 8x12 " baking dish., slice and peel apples in dish., pour syrup over apples., mix up dough., sift dry ingredients., cut in shortening into flour mixture  add milk., drop 12 spoonfuls of dough  on apples., make dents in dough., and put dab of mixture on each one., use melted butter  for topping mix with sugar and cinnamon., bake  25- 30 minutes at 350 degrees  will still be saucy ,really rich and sweet.
Triple Chocolate Chunk Cookies


Ingredients:
butter, granulated sugar, brown sugar, eggs, vanilla, dark chocolate, all-purpose flour, baking soda, white chocolate chips, pecans

Directions:
Preheat oven to 180C/350F if you bake the cookies.
In large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add both sugars and mix until combine.
Add in eggs and vanilla mix until combined.
Stir in melted chocolate.
Beat in as much of the flour as you can with the mixer. Add baking soda and stir in remaining flour.
Add semisweet and white chocolate chips and nuts if desired.
If baking cookies drop mounds of the dough on the sprayed cookie tray. Leave plenty space around as they will spread out!
Bake for 10-12minutes. Cool on cookie sheet for 3 minutes and transfer cookies to a wire rack, let cool.
If you don't want to bake cookies divide the dough into 3 equal portions and roll each into 5cm thick log. If the dough is too soft and sticks put it in refrigerator for 15min or until is ready to handle.
Wrap each roll in plastic wrap and refrigerate up to one week. When you ready just slice 3cm thick and bake. Or freeze up to 6 months. Before baking, thaw the frozen dough in the refrigerator. Than slice and bake.
Lemon Drop Martani


Ingredients:
lemon juice, water, white sugar, lemon-flavored vodka

Directions:
Boil water and sugar together until liquid is clear, cool completely.
Mix sugar mixture with fresh lemon juice.
To make a drink, take a martini glass and run a slice of lemon around the rim and dip the glass in sugar to coat rim.
Pour 1.5 shots of the citrus (Lemon] vodka in the glass and fill up with the lemon sugar mixture.
Garnish with lemon and enjoy!
Store the extra lemon sugar mixture in refrigerator until you want to make another drink.
Spudnuts
Category: bread
By Robyn

This is an old family favorite, handed down for years, the outside of the doughnut is crisp and the inside is light and chewy. This does make a HUGE batch, first timers may want to half it. These are worth the effort.

Ingredients:
4  boiling potatoes, peeled and chopped
3 cups milk
1 cup white sugar
1 cup shortening
1 teaspoon salt
6 cups all-purpose flour
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup warm water (110 degrees F/45 degrees C)
4 ½ teaspoons active dry yeast
6  eggs
½ teaspoon ground nutmeg

Directions:
In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash. Scald the milk and add the sugar, shortening, 2 cups mashed potatoes and salt. Mix well. In an upright mixer with a dough hook attachment. Add the potato mixture, flour, lemon juice, lemon zest, water, yeast eggs and nutmeg. Mix until well mixed, dough will be a bit sticky. Cover and let rise until doubled in size. Roll dough out on a lightly floured surface and cut with a doughnut cutter. Place the cut doughnuts on a greased baking sheet, cover and let rise until doubled in size. In a hot fryer or deep fry pan heat shortening or canola oil to 375 degrees F (190 degrees C). Carefully place 2 to 3 doughnuts in pan. Turn when lightly golden. Lift out when done and drain on paper towels. Glaze or roll in sugar.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 80 -100 doughnuts

Calories: 85.5
Fat: 3.2 g
Saturated fat: 0.9 g
Carbohydrates: 12.1 g
Sugars: 3.1 g
Dietary fiber: 0.5 g
Protein: 2 g
Cholesterol: 14.7 mg
Sodium: 39 mg
Challah Bread


Ingredients:
all-purpose flour, bread flour, dry yeast, active dry yeast, sugar, salt, water, egg, cold water, poppy seed

Directions:
Mix 1 1/4 cups of the flour, the yeast, sugar, and salt in large bowl.
Heat water and 1 tablespoon oil until very warm (120 to 130].
Add water mixture to flour mixture.
Beat with electric mixer on low speed 1 minute, scraping bowl frequently.
Beat on medium speed 1 minute, scraping bowl frequently.
Beat in 1 egg until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface.
Knead about 5 minutes or until smooth and elastic.
Place in greased bowl and turn greased side up.
Cover and let rise in warm place 1 1/2 to 2 hours or until double.
Dough is ready if indentation remains when touched.
Lightly grease cookie sheet with shortening.
Punch down dough and divide into 3 equal parts.
Roll each part into a rope, 14 inches long.
Place ropes close together on cookie sheet.
Braid ropes gently and loosely--do not stretch.
Fasten ends and tuck ends under braid securely.
Brush with oil.
Cover and let rise in warm place 40 to 50 minutes or until double.
Heat oven to 375.
Mix egg yolk and 2 tablespoons water and brush over braid.  Sprinkle with poppy seed.
Bake 25 to 30 minutes or until golden brown.
Check bread at 15 minutes and tent with aluminum foil if it seems to be browning too quickly.
Remove from cookie sheet to wire rack and cool.
Fresh Tomato and Feta Pasta Salad


Ingredients:
red wine vinegar, sweet onions, tomatoes, feta cheese

Directions:
Boil Rotini noodles until soft. Drain and rinse with cold water to cool the noodles.
Add noodles, chopped onion, and red wine vinegar to a medium sized bowl. Toss well. Cover with plastic wrap and refrigerate approximately 15 minutes. This allows the noodles to absorb the vinegar and lets the flavors infuse while cooling.
Add the oil to the cooled noodles and toss gently.
Just before serving, add tomato pieces and feta cheese crumbles. Toss well. Sprinkle on more red wine vinegar if the salad is too dry, but be careful, you don't want to use too much and make the salad runny!
Serve with a slotted spoon. Enjoy!
Peas and Pea Tendrils With Lemon Dressing.


Ingredients:
olive oil, fresh lemon juice, sugar, fresh peas, frozen baby peas, pea tendrils

Directions:
Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
Bring large pot of salted water to boil.
Add fresh or frozen peas and cook 3 minutes.
Add pea tendrils; cook 2 minute. Drain well.
Return vegetables to pot; add oil-lemon dressing and toss to coat.
Season with salt and pepper.
Cracker Candy
Category: desserts
By Debbie

This recipe is simple, quick, and can be made with many ingredients you have on hand.

Ingredients:
¼ (16 ounce) package saltine crackers
½ pound butter
¾ cup white sugar
2 cups semisweet chocolate chips
¾ cup chopped walnuts

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown. Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 10 servings

Calories: 598.1
Fat: 39 g
Saturated fat: 20.9 g
Carbohydrates: 58.2 g
Sugars: 15.3 g
Dietary fiber: 0.9 g
Protein: 6 g
Cholesterol: 48.8 mg
Sodium: 251 mg
Chocolicious Bread Pudding Muffins


Ingredients:
low-fat milk, eggs, granulated sugar, vanilla

Directions:
Preheat oven to 350 degrees., In a medium bowl, combine milk, egg whites, sugar and vanilla., Mix well., Stir in bread cubes and chocolate chips., Mix well., Let stand at room temperature 10 minutes., Spoon mixture into 12 paper-lined muffin cups., Bake 30 minutes or until puffed and set., Serve warm, at room temperature or chilled., Place leftovers in an air-tight container and freeze up to one month.
Mushroom Muenster Chicken


Ingredients:
eggs, boneless skinless chicken breast, fresh mushrooms, muenster cheese

Directions:
In a shallow bowl, beat eggs., Place bread crumbs in a large resealable plastic bag., Dip chicken into eggs, then place in bag and shake to coat., In a large skillet, cook chicken in oil over medium heat until almost done., Transfer chicken to a greased 13x9-inch baking dish., Sprinkle with Cajun seasoning., Top with mushrooms and cheese., Cover and bake at 350°F for 30-35 minutes or until chicken juices run clear.