xiaoxl/recipe_data huggingface dataset:
Light Blueberry Scones


Ingredients:
all-purpose flour, baking powder, salt, sugar, light butter, fresh blueberries, fresh lemon juice, confectioners' sugar, lemon zest

Directions:
Preheat oven to 400 degrees F.
Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch] squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
While the scones are baking make the glaze by combining confectioner's sugar with lemon juice and lemon zest. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones.
Tropical Sunshine Cake


Ingredients:
evaporated milk, eggs, powdered sugar, flaked coconut

Directions:
Preheat oven to 350°F
Grease 13 x 9-inch baking pan.
Combine cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes.
Stir in 1 cup pineapple.
Pour batter into prepared baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes.
COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
Top with whipped cream, if desired.
Fire Roasted Tomato Salad


Ingredients:
roma tomatoes, garlic cloves, sea salt, black pepper, olive oil, fresh basil leaves, fresh parsley

Directions:
Wash and quarter tomatoes., Peel garlic and cut in half., Toss first 5 ingredients together., Place on foil on medium- hot grill., Cook until tomatoes are soft and browning, turning to insure even cooking., Remove from grill, Pour into bowl., Top with chopped herbs, Sprinkle vinegar over mixture., Serve warm.
The Original Fantasy Fudge
Category: desserts
By CAVAMom

This recipe used to be found on the back of a well known brand of marshmallow cream. Many were surprised when it was changed. This is the original! You may find that most packages of chocolate chips are 10 ounces now; 12 ounces  of chocolate chips is roughly 2 cups.

Ingredients:
3 cups white sugar
¾ cup margarine
⅔ cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla extract

Directions:
Grease a 9x13-inch pan. Mix sugar, margarine, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly. Remove from heat and stir in chocolate chips until melted and thoroughly combined. Beat in marshmallow creme, walnuts, and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

Prep time: 10 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 3 pounds

Calories: 58
Fat: 2.8 g
Saturated fat: 0.8 g
Carbohydrates: 8.6 g
Sugars: 7.7 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 0.4 mg
Sodium: 16.7 mg
Sliced Tomatoes with Fresh Herb Dressing
Category: salad
By MOMAZIRLOTT

Enjoy this easy and delicious summer garden treat with no cooking involved! I serve this at  church dinners and never have enough. If you can make this a few hours in advance, the flavors become even better.

Ingredients:
4 large ripe tomatoes, sliced
¼ cup olive oil
2 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons minced garlic
¼ cup freshly grated Parmesan cheese
salt and ground black pepper to taste

Directions:
Arrange the tomato slices in a shallow casserole dish. Whisk together the olive oil, thyme, oregano, parsley, chives, and garlic in a small bowl. Add salt and pepper to taste. Pour herb mixture over the tomatoes, covering evenly. Top with Parmesan cheese. Cover, and refrigerate at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 94.8
Fat: 7.9 g
Saturated fat: 1.5 g
Carbohydrates: 4.8 g
Sugars: 2.5 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 2.8 mg
Sodium: 53.5 mg
Streusel Baked Pears


Ingredients:
plain yogurt, honey, quick oats, brown sugar, all-purpose flour, ground allspice, unsalted butter, pears

Directions:
Heat oven to 350 degrees.
Spray 13x9 baking pan to prevent sticking.
In a small bowl, combine yogurt and honey. Cover and chill.
In medium bowl, combine oats, brown sugar, flour and allspice.
Cut in butter until mixture is crumbly.
Stir in nuts.
Cut pears in half lengthwise.
Using a small spoon or fruit baller, remove seeds and stem.
Place pears cut side down on baking sheet and bake 15-20 minutes just until pears start to soften.
Turn pears over and spoon oat mixture over pears.
Bake 20-25 minutes until topping is light golden brown.
Cool pears 5 minutes before serving.
Serve with yogurt sauce drizzled over the top.
Easy Chili (Crockpot)


Ingredients:
ground beef, onion, cumin, diced tomatoes, kidney beans

Directions:
Brown ground beef in skillet.  (I cook mine with water because it crumbles easier and more of the fat drains off.].
Drain beef and add onion, the 3 pkgs of chili seasoning and cumin to the skillet and cook a little longer until the seasonings are well blended (about 10 minutes on med-low heat].
While seasonings are cooking into the meat, rinse and drain the kidney beans well and add to crockpot.
Add the diced tomatoes (I add the juice also for flavor] to the crockpot.
Add the browned beef mixture to the crockpot.
Pour in about 1/2 of the tall 46 oz can of vegetable juice to the crockpot (I usually add about 1/3 of a can first, stir all ingredients and then decide if I want my chili thinner by adding more of the vegetable juice.].
Cook on low in crockpot for about 2 hours or until all is heated through.
Serve with cheese, crackers, fritos, cornbread.  (Leftovers are great on chili dogs.].
Basic Sweet Bread Dough


Ingredients:
warm water, sugar, active dry yeast, all-purpose flour, plain low-fat yogurt, butter, eggs, sugar, salt, vanilla extract, all-purpose flour

Directions:
For the sponge: In a small bowl stir together water and sugar until sugar is dissolved. Stir in yeast and flour. Cover with plastic wrap and set aside until bubbly and active, about 10 to 15 minutes.
For the dough: In a large bowl, mix together all of the sponge, yogurt, butter, eggs, sugar, salt, and vanilla or citrus zest. Add flour 1 cup at a time, mixing until the dough comes away cleanly from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead for about 5 minutes, until soft and pliable but not sticky. Let dough rest while you clean and grease the bowl. Finish kneading the dough until it's smooth, supple, and springy.
Place the dough in a greased bowl, turn to coat all surfaces, cover with plastic wrap and let sit in a warm place for about 1 1/2 hours, or until doubled.
Gently deflate the dough and shape into desired shapes. Cover with plastic wrap and let rise until doubled in bulk, about 35 to 45 minutes.
Sweet Potatoes and Eggs


Ingredients:
sweet potato, eggs, green onions, low fat cottage cheese, swiss cheese, Worcestershire sauce, fresh parsley, salt, lemon pepper, bacon

Directions:
Preheat the oven to 350 degrees F, then spray a 10-inch glass pie dish with a cooking spray.
In a microwaveable container, cook the sweet potato in the microwave on high for 3-4 minutes or until cooked.
In a large bowl, whisk together the eggs, then add the sweet potato.
Fold in the green onions, the 2 cheeses, Worcestershire sauce & parsley, before adding the salt & lemon pepper.
Pour the mixture into the prepared dish, then sprinkle with bacon.
Bake 30-35 minutes or until done.
Grilled Soy-Sesame Asparagus
Category: side-dish
By Sue Lau

This asparagus pairs especially well with Asian types of grilled foods, such as kebabs or satays.

Ingredients:
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
3 cloves garlic, minced
1 teaspoon brown sugar
1 ½ pounds fresh asparagus, trimmed
2 tablespoons toasted sesame seeds

Directions:
Preheat grill for high heat. In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat. Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 4 servings

Calories: 99.8
Fat: 5.9 g
Saturated fat: 0.9 g
Carbohydrates: 9.8 g
Sugars: 4.3 g
Dietary fiber: 4.1 g
Protein: 4.9 g
Sodium: 230.1 mg
Matzo Ball Soup


Ingredients:
celery, onion, carrots, water, kosher salt, fresh ground pepper, matzo meal, eggs, seltzer water, salt, fresh ground pepper, chicken broth, bouillon cubes, carrot, garlic cloves, onion, celery rib

Directions:
For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintegrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours.
Cool and strain off all the meat, vegetables and bones. Discard.
Cool and strain off any fats.
For the Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix well.
Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil.
Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water.
Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl.
Soup:
In a 6 quart pot add 1 tsp of olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender.
Add the remainder of the ingredients. Add cooked matzo balls and allow to simmer for at least 30 minutes.
Layered Milkshake


Ingredients:
milk, banana

Directions:
Through all ingredients into a blender., Blend until chocolate dissolves., Leave to separate  for a few minutes., Enjoy!
Lemon Bundt Cake


Ingredients:
butter, granulated sugar, eggs, vanilla, lemon juice, all-purpose flour, baking powder, powdered sugar

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, beat together the butter and sugars.
Add eggs, one at a time, beating well after each.  Beat in the vanilla and lemon juice.
Sift together the flour and baking powder.  Add to batter and beat for 3 to 4 minutes on high.
Coat a 12 cup bundt pan or 10" tube pan with nonstick  cooking spray.  Dust with flour.
Evenly spread batter into prepared pan.  Bake at 350 degrees for 35 to 40 minutes or until toothpick inserted comes out clean.
Let cool in pan for 10 minutes.  Gently loosen sides with a sharp knife and invert cake onto serving plate.
Dust with powdered sugar.
Zesty Polynesian Scallops


Ingredients:
sea scallops, olive oil, red onion, button mushrooms, bell pepper, tomatoes, avocado, mango salsa, sour cream, green onions

Directions:
Broil the scallops for 4 minutes, then turn and broil 2 more minutes.
In a large saucepan, sauté the chopped onion in the olive oil until tender.  Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.
Arranged the sautéed vegetables on a platter.  Top with the broiled scallops.  Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices.  Top with sour cream, and garnish with green onion slices.
Pan Fried Halibut Steak with Light Green Sauce
Category: main-dish
By Charter Guy

A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.

Ingredients:
4 (8 ounce) halibut steaks
salt and pepper to taste
½ cup all-purpose flour for dusting
¼ cup melted butter
¼ cup dry white wine
1  lemon, juiced
½ cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers

Directions:
Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour. Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm. Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 526.6
Fat: 28 g
Saturated fat: 14.9 g
Carbohydrates: 16.5 g
Sugars: 0.3 g
Dietary fiber: 1.9 g
Protein: 49.6 g
Cholesterol: 143 mg
Sodium: 344.2 mg
White Chocolate Party Mix


Ingredients:
"salted peanuts"

Directions:
In a large bowl, combine first 5 ingredients; set aside.
In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once.
Microwave on high for 10 seconds; stir until smooth.
Pour over cereal mixture and mix well.
Spread onto wax paper-lined baking sheets.
Cool; break apart.
Store in an airtight container.
Wonton, Steamed or Deep Fried


Ingredients:
wonton wrappers, bamboo shoots, green onions, pork, salt, light soy sauce, garlic

Directions:
If using dried mushrooms (and these are the best] soak them in hot water for 30 minutes, squeeze out the moisture, discard stems and chop finely.
combine remaining ingredients, mix well.
put a small amount of filling, about a 1/2 tsp, on each wonton wrap.
moisten the edges of the wrap with water and fold over to form a triangle, points should be slightly overlapping and press together.
Then bring the two ends together, dab with a little of the filling mixture where they join and seal.
You may now deep fry them over medium heat for about 2 minutes or until golden Or you may add them to soup and cook them for about 5 minutes in the soup& serve.
Or you may steam them by placing them in a steamer do not layer them, and stem for about 10 minutes.
Grilled Corn


Ingredients:
butter, garlic powder, salt, pepper

Directions:
light grill, you want a medium fire., thaw corn., cut approx 6 inches sheets of aluminum foil., coat ears of corn with softened butter., shake seasoning on each ear of corn., wrap each ear of corn in a foil sheet., place on grill, and grill for approximately 30-45 minutes over indirect heat.
German Pancake


Ingredients:
milk, flour, eggs, butter, margarine, lemon wedges, lime wedge, powdered sugar

Directions:
Preheat oven to 425.
Beat first three ingredients just enough to moisten flour.
Melt butter in ~12" oven proof non stick skillet then add oil. Tip pan to coat bottom and sides of pan.
Pour mixture in prepared pan.
Bake at 425 for 25-30 minutes until golden brown.
Cut pancake into 4 wedges and serve by sprinkling liberally with lemon (or lime] juice and powdered sugar.
Chorizo Sausage


Ingredients:
ground pork, red chilies, chilies, boiling water, garlic, dry oregano leaves, ground cumin, fresh ground black pepper, dark brown sugar, cider vinegar, salt

Directions:
Break the colorin chiles into 3 pieces, and put them and the deArbol peppers in a bowl.
Pour the boiling water over them and let them sit until they're re-hydrated and soft.
Place the re-hydrated chiles together with the liquid into a food processor and add the garlic, oregano, cumin, black pepper, sugar, vinegar, tequila, and salt, and process until the mixture is smooth.
Place ground pork and the liquid mixture into a sturdy electric mixer (such as a KitchenAid] and mix well.
When secured in a sealed container, this chorizo keeps well in the refrigerator for a couple of weeks.  I usually let it sit in the fridge for a couple of days to let the flavors meld, then divide it into smaller portions of 3 to 4 ounces (that's about two servings] and freeze it.  If you have casings, you can also stuff it into those and smoke it - very tasty!
Homemade Prepared Hot Horseradish
Category: side-dish
By Chef John

Homemade horseradish is really quite easy if you have a food processor--and are careful. While this looks like something from the grocery store, the flavor is incomparable. Intensely hot and aromatic, this is the real deal.

Ingredients:
1 pound horseradish root - peeled, ends trimmed, cut into 1/4-inch dice
¾ cup water, or as needed - divided
⅓ cup distilled white vinegar
1 ½ teaspoons kosher salt

Directions:
Place diced horseradish in a food processor; add a splash of cold water. Pulse on and off until mixture begins to blend. Scrape down sides of food processor container (the fumes are very strong, so keep your face away from the bowl and the room well ventilated). Continue blending, adding a bit more water if mixture seems too dry. Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary. Transfer to airtight storage containers. Refrigerate.

Prep time: 20 mins
Total time: 30 mins
Yields: 3 cups

Calories: 5.7
Carbohydrates: 1.2 g
Protein: 0.3 g
Sodium: 61 mg
Misr Wot (Ethiopian Spicy Lentil Stew)


Ingredients:
berbere, red lentils, yellow onions, garlic cloves, canola oil, fresh ginger, chopped tomatoes, vegetable broth, cilantro

Directions:
Rinse lentils in a sieve under cold running water and set aside.
In a medium saucepan, saute onion in canola oil over medium heat until the onions turn golden, about 10-15 minutes.
Add ginger and garlic and saute until fragrant, about 2 minutes. Add RawSpiceBar's Berbere spices, stir until fragrant, about 1 minute.
Add lentils and cook for about 5 minutes.
Add chopped tomatoes and broth, bring to a boil. Lower the heat and simmer, covered, until lentils are soft, about 25 minutes. Stir occasionally, adding more liquid if needed. Salt & pepper to taste.
Serve with a dollop of yogurt and cilantro. Works perfectly with a side of injera or naan bread as well. Enjoy!
Cucumber Cups With Horseradish


Ingredients:
reduced-fat cream cheese, light mayonnaise, cucumbers, fresh parsley, fresh dill

Directions:
Combine the cream cheese, mayonnaise, and horseradish; chill at least 30 minutes.
Score the cucumber lengthwise with the tines of a fork.
Cut the cucumber crosswise into 1/2-inch slices, making 18.
Using a melon baller or 1/2 teaspoon measuring spoon, scoop out a small hollow on the straight side.
Do not cut all the way through.
Transfer the cream cheese mixture to a pastry bag fitted with a fluted tip. Pipe the cheese mixture into the cucumber cups.
(Use a small spoon if a pastry bag is not available.]
Garnish the tops of the cups with parsley or dill sprigs.
Cranberry Eggnog Cornbread Scones
Category: bread
By jowolf2

This is probably one of the best scone recipes I've made. The texture is nice and the taste is excellent. They have just a hint of eggnog, so even those who aren't big fans of the drink will like them.

Ingredients:
2 cups all-purpose flour
½ cup cornmeal
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
⅓ cup butter, chilled
¾ cup craisins (sweetened, dried cranberries)
⅔ cup eggnog

Directions:
Preheat oven to 375  degrees F (190 degrees C). Lightly grease a baking sheet. Stir the flour, cornmeal, sugar, baking powder, and salt together in a mixing bowl until blended. Cut in the butter using a pastry cutter or two knives until coarse crumbs form. Mix in the craisins. Use a fork to stir in the eggnog and make a sticky dough. Turn the dough out onto a lightly floured surface; dip hands in flour and knead the dough about 10 times. Pat the dough out into a disk about 1/2 inch thick. Dip a 2 inch diameter biscuit cutter into some flour, and cut out 8 to 10 rounds.  Place rounds about 2 inches apart on prepared baking sheet. Use up remaining dough by patting it into a smaller disk and cutting again. Bake in preheated oven until risen and golden brown, about 15 minutes. Serve warm or at room temperature.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 312.1
Fat: 9.7 g
Saturated fat: 5.9 g
Carbohydrates: 51.7 g
Sugars: 19.1 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 32.8 mg
Sodium: 395.3 mg
Barley Morocco


Ingredients:
pearl barley, olive oil, onion, celery, garlic, carrots, zucchini, green pepper, broccoli floret, garbanzo beans, vegetable broth, soy sauce, lemon juice, ground coriander, ground ginger, cayenne pepper, cornstarch, cilantro

Directions:
TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1 teaspoon salt in large saucepan.
Bring to boil.
Cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed.
Makes about 4 cups.
TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat.
Add onions, celery and garlic.
Saute 3 to 4 minutes.
Add remaining ingredients except cornstarch mixture and garnish.
Bring to boil.
Cover and simmer 10 to 15 minutes or until vegetables are tender.
Stir in cornstarch mixture and cook, stirring, until thickened.
Spoon barley around the edge of a deep platter.
Pour vegetables into center.
Garnish, if desired, and serve.
Hush Puppies from the Loveless Cafe


Ingredients:
cornmeal, all-purpose flour, baking soda, baking powder, coarse salt, onion, green onion, buttermilk, canola oil

Directions:
In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, and salt.
Stir in onions.
Combine egg yolk and buttermilk; stir into cornmeal mixture until combined.
In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Gently fold into cornmeal mixture.
Fill a large deep skillet with 2 to 3 inches oil. Heat oil until it reaches 375° on a deep-fry thermometer.
Working in batches, drop batter, 1 teaspoon at a time, into the oil and cook, turning once, until the hush puppies rise to the surface and are golden brown, 2 to 3 minutes.
Transfer to a paper-towel-lined plate.
Serve immediately.