xiaoxl/recipe_data huggingface dataset:
Almond Prune Cake


Ingredients:
prunes, prune juice, olive oil, vanilla extract, eggs, brown sugar, baking powder, salt

Directions:
In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.
Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml], olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.
Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
Add the prune mixture and stir until all the ingredients are well combined.
Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.
Pear Butter (French)


Ingredients:
pear, sugar

Directions:
"In a roasting pan mix the sugar and the pear. Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color. Cooking time could vary because of heat and how small the pieces. sometimes half way I take my imersion blender to it to speed things up. When it is done place into jelly or pint jars that have been warmed in hot water. Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal. If lid of jar isn't cleaned off properly the jars won't seal. Enjoy!"
Courgette (Zucchini Chips) Crisps


Ingredients:
courgette, honey, maple syrup, mixed herbs

Directions:
Preheat the oven to 110C/230°F.
Slice the courgette as thin as possible (the best way to do this is using a mandolin].
Cover a baking tray with parchment paper and place the courgette slices on top. Add the honey and a sprinkle of mixed herbs on top and bake for 45 minutes (turning regularly].
Marinated Cauliflower
Category: appetizers-and-snacks
By Kathy

Raw cauliflower marinated  in Italian dressing.

Ingredients:
1 head cauliflower, broken into small florets
1 (8 ounce) bottle Italian dressing
1 cup mayonnaise
¼ cup bacon bits
¼ cup grated Parmesan cheese

Directions:
Place cauliflower in a large bowl and cover with Italian dressing.  Cover and refrigerate overnight. Drain cauliflower and stir in mayonnaise, bacon bits and cheese.

Prep time: 20 mins
Total time: 12 hrs 30 mins
Yields: 10 servings

Calories: 257.5
Fat: 25.1 g
Saturated fat: 4.2 g
Carbohydrates: 6.2 g
Sugars: 3.5 g
Dietary fiber: 1.4 g
Protein: 3.6 g
Cholesterol: 12.6 mg
Sodium: 634.3 mg
Brazilian Vegetable Feijoada


Ingredients:
olive oil, red pepper flakes, ground cumin, sweet potatoes, leek, red bell pepper, yellow bell pepper, yellow onion, dark rum, fresh lime juice, tomatoes, black beans, fresh cilantro, cooked rice

Directions:
In a large pot over medium heat, heat oil.
Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
Add sweet potatoes and cook for 5 minutes, stirring occasionally.
Add leek and cook for 5 minutes more, stirring occasionally.
Stir in peppers and onion and cook for 5 minutes.
Add rum and lime juice.
Cook until sweet potatoes are tender, about 5 minutes more.
Stir in tomato.
Spray a small saucepan with nonstick cooking spray.
Add beans and cook until hot, about 3 minutes.  (Add water a little at a time to prevent sticking.]
To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
Garnish with cilantro.
If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.
Easy Malted Waffles
Category: breakfast-and-brunch
By Grace Chalk

A lot easier than most malted waffle recipes, but still delicious!

Ingredients:
cooking spray
2 cups all-purpose flour
5 tablespoons malted milk powder
2 tablespoons corn meal
2 tablespoons white sugar
1 ¼ tablespoons baking powder
½ teaspoon salt
2 cups milk
2  eggs, beaten
¼ cup butter, melted
1 tablespoon vanilla extract

Directions:
Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray. Stir flour, milk powder, corn meal, sugar, baking powder, and salt together in a bowl. Whisk milk, eggs, butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined. Pour batter, working in batches, into the preheated waffle iron and cook until golden brown, about 5 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 361.6
Fat: 11.6 g
Saturated fat: 6.5 g
Carbohydrates: 52.9 g
Sugars: 15.9 g
Dietary fiber: 1.4 g
Protein: 10.4 g
Cholesterol: 88.8 mg
Sodium: 641 mg
Maple Vanilla Cashew Granola


Ingredients:
rolled oats, cashews, coconut oil, maple syrup, vanilla extract, raisins, dried cranberries

Directions:
Preheat oven to 300 degrees.
In a large mixing bowl, combine oats, puffed rice, cashews, coconut oil, maple syrup, and vanilla extract.
Spread mixture into large glass pyrex dish or large cookie sheet.
Cook for 60 minutes, stirring mixture every 15 minutes.  At the 45 minute mark, mix in raisins and dried cranberries.
Let cool thoroughly before storing in containers.  Enjoy with fresh fruit and homemade almond milk or rice milk!
Corned Beef Hash With Fried or Poached  Egg


Ingredients:
butter, olive oil, potatoes, onion, garlic cloves, green pepper, corned beef, eggs

Directions:
Heat the butter and olive oil (or just one kind of fat] over medium-high heat in a large cast-iron or heavy-bottomed skillet.
Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes].  Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides.  This should take about 20 minutes in all.  Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
You can prepare the eggs in another pan during these steps.
Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
Season with Hot Sauce at table, to taste.
Enjoy!
Beer & Stilton Stuffed Beef Wellington


Ingredients:
salt, pepper, garlic powder, butter, garlic cloves, shallot, olive oil, beer, blue cheese, puff pastry

Directions:
Preheat oven to 425 degrees.
Season filets with salt, pepper and garlic powder.
Heat butter in a pan over medium-high heat and brown filets for 2-3 minutes on each side.
Remove filets and place in the refrigerator to chill.
Add oil to same pan and fry garlic and shallot for 2-3 until translucent.
Remove pan from heat and deglaze with beer, scraping up all the meat residue.
Return pan to heat and reduce sauce by half, about 5 minutes.
Turn out flame, add cheese and stir continuously until completely melted and well blended.
Pour sauce into a bowl and chill in the refridgerator until thickened, about 15 minutes.
Lay out puff pastry, spread with a thin layer of sauce, then wrap around filets.
Bake on a sprayed baking sheet for 20-25 minutes.
If any sauce remains, heat it up and dizzle it lightly over the finished beef wellingtons before serving.
Berry Oatmeal Crisp


Ingredients:
all-purpose flour, all-purpose flour, granulated sugar, fresh lemon juice, nutmeg, blueberries, raspberries, quick-cooking oatmeal, dark brown sugar, unsalted butter

Directions:
Heat oven to 375 degrees.  Butter 8-inch round cake pan or pie plate.
Mix 2 T. flour, the granulated sugar, lemon juice, and 1/4 t. nutmeg in mixing bowl.  Add berries and toss gently to combine.  Transfer to buttered  pan.
Place remaining 1/2 cup flour, the oatmeal, brown sugar, and remaining 1/4 t. nutmeg in food processor; process to blend.  With machine running, add butter a few pieces at a time.  Spoon mixture over berries.
Bake until top is golden, about 30 minutes.  Let cool slightly.  Serve warm with whipped cream.
Raisin, Rice and Carrot Salad


Ingredients:
mayonnaise, buttermilk, cider vinegar, honey, cooked brown rice, carrot, green onions, raisins, sunflower seeds

Directions:
Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
Chill thoroughly, preferably at least 24 hours if possible.
Honey Cornbread
Category: bread
By TIM LASTRAPES

A sweet cornbread that will crumble in your hand and melt in your mouth.

Ingredients:
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
1 tablespoon baking powder
1 cup heavy cream
¼ cup vegetable oil
¼ cup honey
2  eggs, lightly beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x9 inch baking pan. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.

Prep time: 8 mins
Cook time: 25 mins
Total time: 34 mins
Yields: 8 servings

Calories: 358.3
Fat: 19.5 g
Saturated fat: 8.4 g
Carbohydrates: 41.8 g
Sugars: 15.4 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 87.3 mg
Sodium: 156.6 mg
Roasted Duck With Kumquat Sauce


Ingredients:
duck, salt, pepper, celery, onion, cinnamon sticks, star anise, olive oil, honey, sherry wine vinegar, butter, kumquats

Directions:
Heat the oven to 400 degrees.
Prepare the duck: Poke the skin all over the duck with a fork. Season the duck all over with 1 1/2 teaspoons salt and one-fourth teaspoon pepper, rubbing the seasoning over the skin.
In a small bowl, stir together the celery, onion, cinnamon sticks, star anise and 1 tablespoon olive oil. Stuff the mixture into the cavity of the duck and tie the legs together with the tail to prevent the stuffing from falling out.
Heat a large sauté pan over medium-high heat and add the remaining tablespoon oil. Brown the duck, turning every few minutes to color each side evenly and well, about 20 minutes total.
Place the duck and any juices in a baking pan and roast, basting every 15 minutes, until the juices run clear when you prick the thigh, about 2 hours.
Remove the duck and set aside to rest 20 to 30 minutes before carving.
While the duck is in the final hour of roasting, make the kumquat sauce. Place the honey in a 2-quart heavy-bottom saucepan over high heat. Bring the honey to a boil and cook just until it begins to darken and caramelize. Immediately remove the pan from heat and add the vinegar and orange juice, stirring to combine.
Cook over medium heat until the liquid is reduced by three-fourths, 20 to 25 minutes. Stir in the butter and kumquat slices and simmer gently for 5 minutes, stirring occasionally to allow the flavors to marry. Remove from heat and serve with the duck.
15 Minute No Bake Chocolate Peanut Butter Fudge


Ingredients:
confectioners' sugar, peanut butter, vanilla, butter

Directions:
"Melt butter, let cool. Mix peanut butter, vanilla and butter by hand. Add cocoa, add 10x sugar, mix well by hand. Place in a square pan. In 15 minutes its ready! Cut into squares and enjoy~."
Baked Ham and Cheese Rice Casserole


Ingredients:
arborio rice, butter, milk, flour, parmigiano-reggiano cheese, fresh mozzarella cheese

Directions:
Preheat oven to 400.
Fill a pot with 3 qts of water and bring to a boil; add rice and stir well.
Cook covered for about 15 minutes, stirring occasionally, until rice is cooked but still firm to the bite.
Drain and transfer to a mixing bowl.  Toss the rice with a bit of butter to prevent grains from sticking together.
While the rice is cooking, make a bechamel sauce.  Heat the milk till you can see steam rising (do not boil].  Melt the 4 T butter in a heavy saucepan over medium low heat.
Add the flour and whisk till smooth.  Add the hot milk a few tablespoons at a time at first, whisking till mixture is smooth before adding more milk.
It will likely be very thick at first, but will become thinner as you whisk in more milk.  As it thins, you can mix in more milk at a time.
Cook, whisking constantly over medium low heat till sauce thickly coats the whisk.  Season with salt and pepper and remove from heat.
Pour the bechamel sauce over the rice, reserving a few spoonfuls for the top of the casserole.  Add the ham and all but 2 T of the parmigiano-reggiano.
Mix well and season to taste with salt and pepper.
Butter the bottom and sides of a 2 1/2 qt baking dish that is about 3 1/2 inches deep.
Pour in half the rice mixture.  Slice the mozzarella about 1/8 inch thick and layer the slices over the rice.
Add the remaining rice mixture and smooth the surface with a spoon.
Spread the remaining bechamel over the top and sprinkle with the remaining 2 T parmegiano-reggiano.
Bake for 15 minutes.  If after 15 minutes, the top is not speckled with brown, place the casserole under the broiler for 1-2 minutes, or till top begins to brown.
Remove from the oven and allow to settle for about 5 minutes before serving.
BBQ Meatballs
Category: appetizers-and-snacks
By MADDIES MOM

Super easy appetizer that takes next to no work at all.  Tastes great!

Ingredients:
1 (16 ounce) package frozen meatballs
1 (18 ounce) bottle barbecue sauce
¼ cup ketchup

Directions:
Place prepared meatballs, barbeque sauce, and ketchup in a slow cooker. Let cook on a low heat for 4 hours, stirring occasionally.

Prep time: 2 mins
Cook time: 4 hrs
Total time: 4 hrs 2 mins
Yields: 4 to 8 servings

Calories: 322
Fat: 17 g
Saturated fat: 7.6 g
Carbohydrates: 32.1 g
Sugars: 21.1 g
Dietary fiber: 2 g
Protein: 9.3 g
Cholesterol: 49.5 mg
Sodium: 1381.2 mg
Nuts on the Rocks! or Walnut Martini


Ingredients:
walnut liqueur, vodka

Directions:
Place ingredients in a shaker with ice. Shake till hand are ice cold. pour into a chilled martini glass.
OR:.
Pour in to a Old Fashioned Glass filled with ice and enjoy.
Beef Tenderloin in Cherry Sauce


Ingredients:
beef broth, horseradish, tomato paste, shallot, bay leaf, whole black peppercorn, arrowroot, cornstarch, olive oil, beef tenderloin steaks, kirsch, unsalted butter

Directions:
Drain the cherry juice into a large saucepan and set the cherries aside.
Add the port, beef broth, horseradish, tomato paste, shallot, bay leaf, and peppercorns.
Bring to a boil over medium heat and cook until the mixture is reduced to about 2/3 cup, 12 to 15 minutes.
Dissolve the arrowroot in 1 teaspoon water and stir into the sauce.
Simmer until the sauce is shiny and slightly thickened, 1 minute longer.
Strain, cover, and set aside (This can be prepared a few hours ahead if you refrigerate the sauce, bring it to room temperature before proceeding.]
Heat the olive oil in a large, heavy skillet over high heat.
Sprinkle the steaks with salt and pepper and add them to the hot oil.
Brown the steaks on both sides and cook until medium-rare (about 6 minutes total] or to your liking.
Transfer the steaks to a large platter.
Add the cherries and kirsch to the skillet and flambé. When the flames die out, reduce the heat to low and add the cherry sauce. With a wooden spoon, scrape up any browned bits from the bottom of the pan.
Stir in the butter and grenadine syrup, the sauce should be bright red.
Cook until the beef is heated through, about 2 minutes longer.
Season the sauce to taste with salt and pepper, if necessary.
Transfer the beef tenderloin steaks to warmed dinner plates.
Spoon the cherry sauce over them and serve at once.
Mango Tomato Salsa


Ingredients:
mango, tomatoes, red onion, garlic cloves, fresh cilantro, lime juice, olive oil, salt

Directions:
Mix all the ingredients and enjoy.
You could refrigerate it for a while or could use it right away depending on how you like it.
You could try using vinegar or lemon juice instead of lime juice.
Wasabi Guacamole


Ingredients:
Hass avocado, lime, juice of, wasabi paste, pickled ginger, garlic clove, kosher salt, cilantro

Directions:
Halve the avocado, remove seed.  With a paring knife, crisscross through the flesh; using a teaspoon, scoop out the diced flesh into a medium-sized bowl.  Add the lime juice.
Using a fork or pastry blender, mash the avocado, leaving some texture.  Add the wasabi paste, ginger, cilantro, garlic and a pinch of salt (to taste].  Mix well.
Taste and adjust seasoning, adding more wasabi and salt if needed.
Serve with tortilla chips or deep-fried won ton triangles.  Makes about 1 cup.
Baked Stuffed Zucchini


Ingredients:
zucchini, fresh mushrooms, green onion, butter, margarine, white wine, chicken broth, salt, white pepper, parmesan cheese

Directions:
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 inches from the heat for 3-4 minutes or until lightly browned.
Mexican Chicken Meatball Soup (Sopa de Albondigas de Pollo)
Category: soups-stews-and-chili
By gem

A delicious soup recipe. Ground chicken meatballs are simmered in chicken broth with zucchini and chayote. I like to serve it with fresh spinach, chopped avocado, lemon juice, and chipotle chile.

Ingredients:
4  Roma tomatoes, quartered
½  onion
3 cloves garlic
1 tablespoon olive oil
2 ½ quarts chicken stock
2 pounds ground chicken breast
3  Roma tomatoes, seeded and finely chopped
½  onion, finely chopped
1  egg
¼ cup basmati rice
1 tablespoon finely chopped mint leaves
¼ teaspoon dried oregano
salt and ground black pepper to taste
2 large zucchini, cubed
2  chayote squash - peeled, cored, and cubed
2  carrots, peeled and cubed
salt to taste

Directions:
Combine 4 tomatoes, 1/2 an onion, and garlic in a blender. Blend until smooth. Heat oil in a soup pot over medium heat. Add the blended tomato mixture; cook until mixture changes color, about 5 minutes. Add chicken stock, reduce heat, and simmer while you prepare the meatballs. Place ground chicken in a bowl. Add 3 chopped tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well with your hands until mixture is uniform. Take about 1/4 cup of mixture and form into round meatballs using wet hands. Place on a baking sheet. Repeat with remaining chicken mixture. Bring stock mixture to a boil. Place a meatball into a ladle and submerge into the boiling stock. Remove ladle and repeat with remaining meatballs. Place zucchini, chayote, and carrots into the stock. Bring to a boil again. Lower heat, season with salt, and cover. Simmer until meatballs are no longer pink in the center and vegetables are soft, about 30 minutes.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 232.6
Fat: 4.9 g
Saturated fat: 1.2 g
Carbohydrates: 17.2 g
Sugars: 6.2 g
Dietary fiber: 3.4 g
Protein: 30.5 g
Cholesterol: 90 mg
Sodium: 998.2 mg
Parmesan Leeks


Ingredients:
leeks, honey, parmesan cheese, lemon, nutmeg, lemon slice, salt, black pepper

Directions:
preheat oven to 400*F.
discard dark green leaves from leeks.  cut light green and white part of stalks into 1 1/2 inch pieces.  place pieces of leek into bowl of cold water, let stand 20 minutes.
remove leeks from water and transfer to shallow ovenproof baking dish.  add cold water so that it barely covers leeks.  add honey, lemon juice, nutmeg, salt and black pepper.
place over med heat and bring to a boil.  continue boiling for 5 minutes uncovered.
place baking dish in oven and cook 30 minutes, uncovered.  turn leeks over and continue cooking another 30 minutes.
transfer leeks to serving platter and sprinkle with cheese.
serve with lemon slices.
Baked Beet Casserole


Ingredients:
butter, cornstarch, water, brown sugar, salt, horseradish, butter

Directions:
Blend butter and cornstarch adding water gradually and cook until mixture starts to thicken, stirring constantly.
Add sugar, salt, horseradish and beets.
Pour into greased baking dish and top with dry bread crumbs and dot with butter.
Bake about 20 minutes at 350 degrees or until crumbs are browned.
Strawberry Wonderland (Non-Alcoholic)


Ingredients:
coconut cream, frozen strawberries, Splenda sugar substitute, lemon juice, strawberry

Directions:
Combine all ingredients in blender with 1 cup ice and blend until smooth., Pour into snifter., Top with whipped cream and garnish with a strawberry if desired.
Italian Pasta Bake


Ingredients:
sausages, pasta, mozzarella cheese, parmesan cheese, romano cheese, fresh spinach, zucchini, yellow onion, garlic clove, fennel seed, bay leaf, oregano, basil, Italian stewed tomatoes, tomato sauce, salt, sugar, pepper

Directions:
Put a large pot of water on to boil the pasta.
In a deep skillet, brown the sausage, drain well, set aside.
Drop in your pasta to cook when the water is boiling, cook to al-dente.
In the same skillet that you cooked the meat, pour a Tbsp of olive oil.
Add the onion and saute for 2-3 minutes, then drop in garlic, fennel and bay leaf.  Cook this mix for an additional couple of minutes until the spices are fragrant.
Add the stewed tomatoes and the can of tomato sauce to the skillet. Blend well. Taste and adjust seasoning with basil, sugar, salt and pepper. Allow this to simmer on the back burner until your ready to assemble the casserole. Pull out the bay leaf from the sauce before assembling the casserole.
Spray your casserole dish with non-stick spray. Drain the pasta and reserve a 2/3 C of the pasta water.
Mix the meat in with the sauce and take off the heat.
Now your ready to assemble the pasta bake. Put just a bit of sauce on the bottom, then put a half of the pasta, then a layer of your veggie choice, a scattering of cheese, then top with sauce. Repeat the layers, pasta, veggie, cheese and sauce. Top with any remaining cheese. Bring liquid level in casserole up to 2/3 with reserved water if need be. Bake this covered at 350 for 25 minutes, until bubbly.
Summer Orzo Salad


Ingredients:
orzo pasta, tomatoes, capers, cannellini beans, kalamata olives, sun-dried tomatoes, fresh basil, olive oil, vinegar

Directions:
Cook orzo according to package directions.
Meanwhile, combine remaining ingredients in a large bowl and toss well.
Drain orzo; add to bowl and stir well.
Serve at room temperature.
Avocado Pudding


Ingredients:
avocados, banana, milk, sugar, vanilla, cocoa powder

Directions:
In blender combine avocado and banana.  Blend until smooth., Add milk, sugar, vanilla and cocoa powder.  Blend again., Pour into small dessert bowls and chill for at least 20 minutes.
Raspberry Fool With Meringue


Ingredients:
icing sugar, vanilla essence, raspberries

Directions:
Beat cream, icing sugar and Queen Natural Vanilla Essence until smooth and thick.
Fold cream gently into raspberries and meringue pieces to create a soft, marbled effect. Serve immediately in tall glass or small bowl.