xiaoxl/recipe_data huggingface dataset:
Smooth Strawberry Ice Cream


Ingredients:
fresh strawberries, granulated sugar, sweetened condensed milk, pure vanilla extract, fleur de sel, heavy cream, powdered sugar

Directions:
Place prepared strawberries in a bowl and add granulated sugar; stir to combine and let sit for 15 minutes.
Preheat oven to 350ºF while strawberries are macerating.
Using a slotted spoon, place strawberries on a baking sheet lined with parchment paper; keep juice for later. Transfer to the preheated oven and reduce heat to 250ºF roast for 50 minutes.
About 20 minutes later, turn pan around and roast for another 30 minutes. When time is up, remove from the heat and toss; return to the oven for 15 minutes and increase the heat to 350ºF for the remaining time.
Remove from the heat and transfer the strawberries and their juice to the bowl of a food processor including the one earlier with the sugar; process until smooth, about 15 seconds. Transfer to a large bowl and add sweetened condensed milk, vanilla extract and fleur de sel; whisk until well blended and set aside.
In the chilled bowl of a stand mixer, add cold heavy cream and powdered sugar. Using the whisk attachment (chilled as well], process until stiff peaks form.
Scoop half the whipped cream into strawberry mixture and fold in gently. Add the strawberry mixture to the remaining whipped cream and fold in until well mixed and fairly smooth. Pour mixture into a 9 x 5 x 3 inch chilled metal loaf pan, cover with plastic then wrap with foil; transfer to the freezer until hard, about 6 to 8 hours.
Lynette's Meatballs


Ingredients:
ground beef, eggs, Heinz Chili Sauce, brown sugar, Ocean Spray whole cranberry sauce, sauerkraut

Directions:
Heat oven to 250*F.
Thoroughly mix ingredients 1-4 in a large bowl.
Start to roll 1" balls and place in a un-greased baking pan (I like to use the large rectangle, disposable aluminium pans because it does get very sticky, and I hate the clean up]. Place balls side by side (single layer] in baking dish until you run out of meatballs.
Thoroughly mix ingredients 5-8 in a separate bowl until brown sugar dissolves. Pour the sauce over the meatballs in the baking pan (toss to coat] and bake UN-COVERED for 2 hours --  really! Stir every 30 minutes, but remain in a single layer.
Stir balls again and place in crock-pot on "warm" and put out a slotted spoon with tooth picks on the side.
DO NOT tell anyone what is in the recipe until after they try them! I've had many that would not try 'em because of the ingredients!
*Note: I have made a batch of these and divided the balls and sauce between a few smaller disposable pie pans, without baking, covered and froze. I write the temp and time to be baked on them and have given them away or saved for our own use later on.
Enjoy!
Mexican Fudge


Ingredients:
sugar, evaporated milk, unsalted butter, cinnamon, salt, miniature marshmallow, vanilla

Directions:
Preheat electric skillet to 280 degrees F.
Quickly add first five ingredients.
Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes.
Unplug the skillet.
Add marshmallows, chocolate chips, and vanilla.
Stir until blended and pour into a greased pie pan.
Cool before cutting.
English Crumpets
Category: bread
By Ginger

Homemade crumpets are delicious served with butter, jam or...Marmite®!

Ingredients:
2 cups all-purpose flour
2 tablespoons all-purpose flour
2 teaspoons quick-rise instant yeast
1 teaspoon white sugar
½ teaspoon salt
1 ¼ cups warm water (112 to 118 degrees F/44 to 48 degrees C)
1 ¼ cups warm milk (112 to 118 degrees F/44 to 48 degrees C)
4 3-inch metal cookie cutters with open tops or crumpet molds
cooking spray

Directions:
Whisk 2 cups plus 2 tablespoons flour, yeast, sugar, and salt in a large mixing bowl. Combine water and milk in a separate bowl and quickly whisk the milk mixture into the dry ingredients until batter is thick and smooth. Cover with a towel and let rise in a warm place until spongy, about 1 hour. Stir dough to reduce sponginess. Place a rack into the oven and preheat to 150 degrees F (65 degrees C). Spray a skillet and round metal open-top cookie cutters or crumpet molds with cooking spray. Heat skillet over medium-low heat, place the metal cutters or molds into the skillet, and let the molds heat up. Spoon batter into the molds, filling them about halfway. Let the crumpets cook until the bottoms are browned, the tops appear nearly dry, and popped bubbles appear on top, about 5 minutes. Use tongs to lift molds out of the pan; remove molds from the crumpets. Flip and return crumpets to skillet to cook the other sides until browned, 1 to 2 more minutes. Repeat with remaining dough. Keep cooked crumpets warm on rack in the preheated oven while you cook remaining crumpets.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 1 dozen crumpets

Calories: 96.8
Fat: 0.8 g
Saturated fat: 0.4 g
Carbohydrates: 18.7 g
Sugars: 1.6 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 2 mg
Sodium: 108.8 mg
How to Choose and Cut a Mango


Ingredients:
mango, mango

Directions:
How to Choose a Ripe Mango:
Press your thumb into the skin of the mango.  If it "indents easily," as you can sorta see below my thumb, then it is ready to be eaten.  The softer the mango, the more ripe!
How to Cut a Mango:
Slice the bottom off as close to the skin as you can -- Allowing the mango to stand on its own on the cutting board!
Slice around the edges from top to bottom in 1 inch slices.
Slice all the way around -- leaving just the green top!
Lay the mango on it side and cut off the green top.
Look closely and you'll see a small white spot in the middle of the mango.  Its below the green skin, sorta in the middle.   That is the seed and will give you and indication of where to place your knife so that you can slice off a large piece of "mango meat" in one slice.
There is a smaller section of mango left on each side of the seed.  Cut along the last side of the seed.
You should be left with 2 large mango sections and 2 smaller mango pieces.
Dice up mango into bite size (or smaller] pieces.  It's ready to be munched on or thrown into your favorite rice!
Not sure what to do with the seed.  Give it to your kiddos and let them eat off the rest of the mango form the seed.  Beware: Juicy mango seeds make a big MESS!
Amish Slaw
Category: salad
By CHRISTINA J

I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.

Ingredients:
1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 cup white sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon white sugar
1 teaspoon prepared mustard
¾ cup vegetable oil

Directions:
In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

Prep time: 15 mins
Cook time: 3 mins
Total time: 8 hrs 18 mins
Yields: 8 servings

Calories: 314.7
Fat: 20.6 g
Saturated fat: 3.2 g
Carbohydrates: 33.4 g
Sugars: 30 g
Dietary fiber: 3.1 g
Protein: 1.7 g
Sodium: 312 mg
Persian Rice With Barberries (Zereshk Polow)


Ingredients:
rice, water, white sugar, water, Persian Saffron Water, butter, mixed spice, Advieh - Persian Spice Mix, sea salt

Directions:
Wash rice several times until water runs clear.
Soak rice with salt to taste for at least an hour.
Bring a pot of water to a boil add salt to taste and add drained rice.
Once boiling, cook 10 minutes.
While the rice cooks, gently scoop the rice from the bottom of the pot and bring to the surface and release. Do this step several times.  NOTE: Do not stir.
Place a colander in the sink. You will want to choose a colander where the holes are small so that the rice won’t escape.
Check the rice to make sure it is cooked. It should be soft and cooked but not mushy.  Drain rice in colander.
Rinse with cold water to stop the cooking process.
Pick over the barberries and remove any stones you may find and then soak in water for 5-10 minutes.
Rinse barberries after soaking.
In a skillet melt 1 tablespoon of  butter then add the barberries. Add the sugar and give it a nice stir so that the barberries are coated with butter and sugar.
You will see that they will start to plump up!  Add 1 tablespoon saffron water and let the barberries absorb the liquid for about one minute. Remove from heat.
Melt remaining butter in a heavy pot, stir in a 1/2 tbs saffron water and a couple large spoons of rice. Pat down somewhat. This will for the tahdig crust.
Sprinkle advieh and top with some barberry mixture.
Repeat layers until the last layer is rice, reserving about 1/4 of a cup of barberries for garnish.
Create 3-4 holes in the rice with the bottom of your spoon.
Cover and cook on medium-high 10 minutes or until crust would be formed but not burnt.
Melt 1 tbs of butter and mix with 1/2 tablespoon of Saffron water and 1 tablespoon of water. Pour all over rice.
Cover tightly and cook 1 hour on low.
Serve rice in a platter and top with the reserved barberries serve with Recipe#427545 for a delicious combination.
Enjoy!
Balthazar Macaroni Gratin (Aka Macaroni and Cheese)


Ingredients:
olive oil, thick slab bacon, unsalted butter, all-purpose flour, parmesan cheese, gruyere cheese, salt, fresh ground white pepper

Directions:
Preheat the oven to 400°F (200°C].
Cook the macaroni according to the directions on the box. Drain, toss with the olive oil, and set aside in a large mixing bowl.
Add the bacon to a small skillet and sauté over medium heat until brown but not crisp, about 10 minutes. Drain on paper towels and add to the cooked macaroni.
In a medium saucepan, bring the milk just to a foamy boil, then reduce the heat to very low to keep warm.
In another saucepan, melt the butter over medium heat. When the foam subsides, remove from the heat. Whisk in the flour and continue stirring until a smooth, pale roux has formed. Return the saucepan to medium heat and, while still whisking steadily, begin ladling the hot milk into the roux, 1 cup at a time, completely incorporating each cup before adding the next. After all the milk has been added, continue to whisk until the sauce thickens and bubbles gently, about 2 minutes. Add the Parmesan, 2 cups of the Gruyère, and the salt and pepper, and stir until the cheese has completely melted.
Pour the sauce over the macaroni, mix thoroughly, and pour into a buttered 10 X 14-inch gratin dish. Bake in the oven for 12 minutes. Remove, sprinkle the remaining cup of Gruyère over tire top, and continue baking for an additional 10 minutes, until the top is golden and crunchy.
Uncle Bill's Cranberry Salsa


Ingredients:
fresh cranberries, granny smith apple, red onion, granulated sugar, fresh cilantro, lime zest, spinach tortillas

Directions:
Rinse cranberries in cold water.
In a food processor, add cranberries, apple, red pepper and onion and pulse until coarsely chopped.
Transfer to a mixing bowl and set aside.
In a separate mixing bowl, stir together sugar, apple juice, cilantro, Jalapeno pepper and lime zest; mix well to blend.
Add this mixture to the cranberry mixture and mix well to blend.
Spoon into jars with a cover and refrigerate.
To prepare Tortillas:
Heat oven to 375°F.
Using a tree-shaped cookie cutter, cut 6 trees from each tortilla, or cut the tortillas into wedges.
Place cut tortilla on an ungreased cookie sheets.
Bake in preheated 375 F oven for 8 minutes or until crisp.
You may also place the cut tortillas on parchment paper and microwave on HIGH (full power] for 1 1/2 to 2 minutes or until nice and crisp.
Store tortilla chips in a plastic bag.
Serve cranberry salsa with tortilla chips.
Frozen cranberries can also be used to make the salsa.
Jambalaya With Polish Sausage


Ingredients:
Polish sausage, rice, water

Directions:
brown the polish sausage., add the water,jambalaya spices & rice., simmer for 30 mins or til the rice is tender.
Asparagus Mustard Mimosa


Ingredients:
cider vinegar, Dijon mustard, sugar, canola oil, hard-boiled egg

Directions:
Bring a large saucepan of water to a boil and generously salt it. Add the asparagus and cook until bright green and crisp-tender, about 3 minutes. Drain, rinse under cold water until cool, and drain again.
Meanwhile, in a small bowl, whisk the vinegar, mustard, sugar, and a pinch each of salt and pepper until the sugar dissolves. Whisk in the oil until smooth. Drizzle over the asparagus, then grate the eggs with a zester on the fine holes of a box grater over the asparagus.
Jamaican Jerk Paste


Ingredients:
habaneros, onion, scallions, garlic clove, fresh thyme, salt, black pepper, sugar, allspice, cinnamon, nutmeg

Directions:
Blend ingredients in a food processor or grind into a paste. Refrigerate unused portions.
NB/ For a variation try adding a little dark rum to the mix and double the sugar using brown instead of table sugar. For more of an East Indies taste replace, in equal amounts, thyme with curry powder, cinnamon with cumin, and nutmeg with paprika.
Arugula Tomato Quinoa Salad


Ingredients:
cherry tomatoes, arugula, spinach, basil, lemon juice, garlic, feta

Directions:
Add cooked, cooled quinoa to a bowl., Add remaining ingredients and mix well.
Yummy Potato Salad


Ingredients:
potatoes, mayonnaise, white vinegar, mustard, salt, pepper, celery, radishes, green onions, carrots, eggs

Directions:
Heat salted water to boiling; add potaotes.
Cover and heat to boiling; reduce heat.
Cook until tender; drain.
Cool slightly and then cut into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper together in a large bowl.
Add veggies, potatoes and eggs; toss.
Cover and refridgerate at least 4 hours to blend flavors.
**Isometimes vary my mustard- creole flavor, ceasar flavor, dijon, etc for a different taste!
Mediterranean-Style Chicken Thighs


Ingredients:
boneless skinless chicken thighs, dry red wine, olive oil, dried oregano, dried rosemary, lemon, rind of, garlic, salt, pepper, cucumber, tomatoes

Directions:
Place chicken thighs in a large zip-top plastic bag set in a large bowl.
In another bowl, mix together wine, 2 tablespoons olive oil, 1/2 teaspoon dried oregano, the rosemary, lemon peel, garlic, salt, and pepper.
Pour marinade over chicken and seal the bag.
Place bag in the refrigerator and marinate for 4 hours or overnight, turning the bag occasionally.
In a medium bowl, add cucumbers, tomatoes, 1 tablespoon oil, vinegar, remaining oregano, salt and pepper to taste.
Cover and chill in the refrigerator up to 4 hours.
When ready to grill, drain chicken and discard marinade.
Place chicken on grill over medium heat.
Grill for 12-15 minutes or until juices run clear, turning once.
Serve with cucumber-tomato relish.
Shrimp con Queso


Ingredients:
olive oil, onion, garlic, tomatoes with juice, milk, monterey jack cheese, extra-sharp cheddar cheese, cornstarch, medium shrimp, tortilla chips

Directions:
In a medium saucepan, heat the oil over medium heat.
Add the onion and jalapeno and cook, stirring often, until the onion is translucent, about 4 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomatoes and cook, stirring often, until they give off their juices and they evaporate, about 5 minutes.
(The mixture should look somewhat dry.] Add the milk and bring to a simmer.
In a medium bowl, toss the Monterey Jack and Cheddar with the cornstarch.
Stir the cheese into the milk mixture, a handful at a time, stirring with the hot sauce.
Transfer to a mini crockpot or fondue pot.
Serve warm, with the tortilla chips for dipping.
Jamaican Jerk Chicken


Ingredients:
scallions, habanero pepper, fresh lime juice, garlic cloves, dried thyme, ground allspice, chicken pieces

Directions:
Combine the ingredients (except chicken] in a blender or food processor and process until smooth.
Rub the mixture over the chicken pieces and refrigerate covered for 12 hours or overnight.
Grill skin side up over indirect heat until the juices run clear, 30-40 minutes.
Turn and place the pieces skin side down directly over hot coals for 5 minutes to crisp the skin.
Salt Free Taco Seasoning


Ingredients:
chili powder, ground cumin, onion powder, garlic powder, dried thyme, dried oregano, dried basil, white pepper

Directions:
Put all ingredients in a labeled (Salt-free-taco] sandwich size zip lock plastic bag.
Seal and shake.
I keep my baggies of seasonings I make in an old bread tin, labeling the lip with a smudge free marker.
Then I can find the seasoning mix I need quickly.
When ready to use, shake bag before using.
This makes about 30 teaspoons Serving size is 1 teaspoon for use in recipes.
if calculating nutritional data purposes.
Vanilla Glaze


Ingredients:
powdered sugar, half-and-half cream, water, vanilla, cream cheese, butter

Directions:
Whisk together the powdered sugar, half and half cream, water and vanilla until blended.
Add in the cream cheese and softened butter, whisking until smooth.
Drizzle on anything you desire.
Rose's Hermits


Ingredients:
shortening, light brown sugar, eggs, black coffee, all-purpose flour, baking soda, salt, nutmeg, cinnamon, raisins, walnuts

Directions:
Preheat oven to 400 degrees.
Cream together shortening, brown sugar, and eggs.
Stir in coffee.
Sift together and stir in flour, baking soda, salt, nutmeg, and cinnamon.
Mix raisins and walnuts into the dough.
Chill at least 1 hour.
Drop by rounded teaspoonfuls about 2" apart on lightly greased baking sheet.
Bake at 400 degrees 8-10 minutes, until set, or until when touched lightly almost no imprint remains.
Do not overbake.
Grilled Chicken Tostadas


Ingredients:
fresh lime juice, soy sauce, honey, garlic, chili powder, boneless skinless chicken, corn tortillas, monterey jack cheese, lettuce, green onions, tomatoes

Directions:
Place chicken in a gallon size ziplock bag and add all the marinade ingredients.  Press air out and seal.  Turn bag to coat the chicken and refrigerate for at least 4 hours (preferrably overnight], turning the bag occasionally. Remove meat from the refrigerator 20 minutes before grilling.
Over medium high coals, grill chicken for 5 minutes on each side or until done.
Transfer chicken to a cutting board to rest for 5 minutes before cutting into strips.
Lightly brush both sides of tortillas with vegetable oil.  Grill on both sides for about one minute.  Before removing from grill, sprinkle with cheese.
To serve, layer with shredded lettuce, chicken strips, remaining cheese and any additional ingredients.
Pork Chops With Caramelized Onions


Ingredients:
yellow onions, olive oil, sage, thyme, garlic powder, onion powder, cayenne pepper, salt, black pepper

Directions:
Preheat oven to 375°F.
Into a small bowl, thoroughly combine herbs and spices.  Sprinkle both sides of pork chops.  Set aside.
Drizzle 1 tbs. olive oil into the bottom of a large, non-stick oven-safe skillet over medium-high heat.  Once oil is glistening hot, add sliced onions and cook for 8-10 minutes or until softened and lightly browned.  Remove to a separate plate.
Return skillet to medium-high heat and drizzle into it the remaining olive oil, turning the pan to coat the bottom.  Brown both sides of chops (approximately 2 minutes per side], but do not cook through.  Once browned, remove from heat.
Top equally with onions and roast in the oven for 12-15 minutes or until cooked through.
Serve immediately and enjoy!
Canary Island Red Mojo Sauce
Category: side-dish
By amingermany

Originated in the Canary Islands, this sauce can be used to top potatoes, served with fresh bread rolls, or served with white gouda cheese or goat cheese cubes. This sauce, whether mild or spicy, is a delightful addition to any meal. You may add lime juice and or curry for added taste!

Ingredients:
2 large red bell peppers, cut into chunks
3 cloves garlic
1 tablespoon sweet paprika
1 bunch fresh cilantro
1 cup olive oil
1  chile pepper
2 slices bread, crusts removed

Directions:
Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/2 cups

Calories: 110.4
Fat: 11 g
Saturated fat: 1.5 g
Carbohydrates: 2.9 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 0.5 g
Sodium: 19.5 mg
Slow Cooker Cilantro Lime Chicken
Category: world-cuisine
By ltlmsmfft

This is a nice change from plain chicken tacos.  The cilantro really adds a burst of flavor to this recipe.

Ingredients:
1 (16 ounce) jar salsa
1 (1.25 ounce) package dry taco seasoning mix
1  lime, juiced
3 tablespoons chopped fresh cilantro
3 pounds skinless, boneless chicken breast halves

Directions:
Place the salsa,  , lime juice, and cilantro into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 6 servings

Calories: 271.9
Fat: 4.7 g
Saturated fat: 1.3 g
Carbohydrates: 9.3 g
Sugars: 3.4 g
Dietary fiber: 1.3 g
Protein: 45.3 g
Cholesterol: 117.2 mg
Sodium: 975.9 mg
Creamy Carrot Rice


Ingredients:
reduced-sodium chicken broth, carrot juice, butter, onion, long-grain rice, dry white wine, parmesan cheese, fresh parsley

Directions:
Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.
Autumn Apple Meatloaf With Apple Glaze


Ingredients:
ground beef, ground pork, egg, onion, tart apple, applesauce, nutmeg, apple cider vinegar, Dijon mustard, brown sugar

Directions:
Preheat oven to 350 degrees.
In a large bowl, combine beef, pork, beaten egg, minced onion, finely chopped apple, bread crumbs, salt and pepper.  Blend together well w/ clean hands.
Shape mixture into loaf and place in a baking dish.
Mix together all the apple glaze ingredients in a seperate bowl and set aside.
Bake meatloaf 350 degrees for 45 minutes.  After 30 minutes, evenly pour the apple glaze over top of the meatloaf.
Return to 350 degree oven and continue to cook for about another 45 minutes -- basting with your glaze every 15 minutes, or until done and no longer pink.
Cheesy Salsa Potatoes


Ingredients:
water, milk, margarine, butter, scalloped potatoes mix, salsa, sour cream, diced green chilies, cheddar cheese, fresh cilantro

Directions:
Heat oven to 400°F Spray 13x9-inch (or 3-quart casserole] glass baking dish with cooking spray.
In saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix. Stir in salsa, sour cream, chiles and cheese until well blended. Spoon potato mixture into dish.
Bake 30 to 35 minutes or until potatoes are tender. Sprinkle with cilantro if desired before serving.
Okra Curry


Ingredients:
frozen okra, olive oil, cumin seed, onion, tomatoes, curry powder, salt, chili powder

Directions:
Microwave the okra for about 4 minutes.
Heat the olive oil over medium heat in a sauce pan. Add cumin seeds. Stir till they swell which is about 2 minutes. Add onion. Stir and cook for about 3 minutes. Add tomato and cook for another 3 minutes. Add the rest and cook for about 3 more minutes.