xiaoxl/recipe_data huggingface dataset:
Mini Hazelnut Tortilla Cake


Ingredients:
flour tortillas, vanilla ice cream

Directions:
Smash the corn flake buns in a bowl until you get the consistency of breadcrumbs.
Combine the Nutella and cream in a bowl and mix until thick and creamy.
Using a 3" round pastry cutter cut 4 circles out of each tortilla.
Spoon a couple of teaspoons of hazelnut cream onto one of the tortilla disks, only spread it a little. Make sure the cream doesn't reach the side of the disks. Report this process until you have five disks stacked on top of one another.
Carefully place the pastry cutter over your stack and push down gently with the back of a teaspoon.
Gently remove the pastry cutter and spread the top layer with a thin layer of hazelnut cream.
Sprinkle on the crumbled corn flake buns and serve with a dollop of Ice cream.
Avocado Watermelon Spinach Salad
Category: salad
By MAXMSF

Wow your guests with a delightful flavor combination they've probably never tried! It's especially refreshing in warm weather and when you can get fresh avocados and watermelon. It's also quite simple and fast to make, as it calls for just 4 ingredients.

Ingredients:
2 large avocados - peeled, pitted and diced
4 cups cubed watermelon
4 cups fresh spinach leaves
1 cup balsamic vinaigrette salad dressing

Directions:
In a salad bowl, toss together the avocado, watermelon cubes and spinach. Stir in salad dressing just before serving.

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

Calories: 459.7
Fat: 39.2 g
Saturated fat: 5.1 g
Carbohydrates: 30.7 g
Sugars: 12.5 g
Dietary fiber: 10.8 g
Protein: 4.6 g
Sodium: 735.2 mg
Sweet and Sour Stir-Fried Shrimp


Ingredients:
red wine vinegar, sugar, Splenda sugar substitute, light soy sauce, fresh ginger, garlic cloves, arrowroot, large shrimp, flour, canola oil, green pepper, red onion, pineapple chunk

Directions:
Combine the sauce ingredients and set aside.
Coat the shrimp very lightly with flour and shake off excess.
Heat 2 teaspoons of the oil in a large wok, set over medium-high heat.  Saute the shrimp in batches until golden brown on both sides, about 3 minutes.
Remove the shrimp from the wok.  Add the remaining oil and the peppers and onions and stir-fry for about 5 minutes.  Add the pineapple chunks and sauce.  Cook until the sauce thickens, about 1 minute.
Add the shrimp, warm and serve.
Mac & Cheese Bacon Bites


Ingredients:
butter, flour, milk, elbow macaroni, bacon, panko breadcrumbs, chives

Directions:
Cook the pasta for 4 minutes less than the package instructions. Drain and set aside, reserving 1/4 cup of the pasta cooking water.
Preheat oven to 350 degrees F.
In a medium saucepan over medium heat, melt the butter and then add the flour. Whisk together, cooking until the flour resembles wet sand and begins to smell nutty and fragrant. Add the milk, whisking until there is no lumps. Bring to a boil and cook for one minute, stirring often.
Remove from heat and stir in the cheese. Season generously with pepper and add salt to taste (this will depend on the saltiness of your cheese.] Add the pasta and fold together until the pasta is coated, add 1 tablespoon of the pasta cooking water, if necessary, to loosen.
Lightly grease a muffin tin and line each cup with a piece of precooked bacon to come up sides of cup. Spoon mac and cheese into each of the cups and then top with some Italian panko breadcrumbs.
Bake for 10-15 minutes, until golden brown. Remove and allow to cool 5-10 minutes to settle into cups before removing and serving.
Apple Pie in a Bowl


Ingredients:
apple, Splenda sugar substitute, cinnamon

Directions:
Slice the apple and remove all portions of the core.
Place in a microwave safe bowl and add splenda and cinnamon.
Mix together and then microwave for 1-2 minutes, depending on how soft you like your apples.
Easy Country Breakfast Casserole


Ingredients:
frozen hash browns, sausage, bacon, onion, green bell pepper, eggs, milk, salt, fresh ground pepper, dry mustard, cheddar cheese

Directions:
Line a prepared 9 x 13 baking dish with frozen hash browns.  Top evenly with cooked sausage (or bacon], onion, and green bell pepper.
In a separate dish, mix together eggs, milk, salt, pepper, and dry mustard.  Pour this over meat and hash browns.
Top everything evenly with the grated cheddar cheese.
Refrigerate overnight.
Bake in a preheated 350 degree F oven for about 45 to 60 minutes (or until done and slightly brown].
Creamy White Bean Soup


Ingredients:
olive oil, onion, carrot, garlic cloves, cannellini beans, water, salt, black pepper

Directions:
Heat olive oil in a 4 quart saucepan on medium high heat.
Add onion, carrots and garlic and cook, stirring occasionally until they are soft.
Add beans, water, and seasonings.
Stir and reduce heat to low and simmer for 30 minutes or until carrots are tender.
Take half of soup and blend in blender until smooth.
Return soup to bean mixture in pan and stir.
Ladle into bowls and drizzle with olive oil  before serving.
Top with freshly grated Parmesan cheese, if desired.
Note:  You can add 2 cups of minced spinach after pureeing soup and cook until done.
Best-Ever Pesto Pasta


Ingredients:
tri-color spiral pasta, spiral shaped pasta, frozen broccoli, evaporated milk, monterey jack cheese, basil pesto, ground black pepper, cooked ham

Directions:
COOK pasta according to package directions, adding frozen vegetables to boiling pasta water for last 2 minutes of cooking time; drain. Return pasta and vegetables to cooking pot.
MEANWHILE, COMBINE evaporated milk, cheese, pesto and black pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
POUR cheese sauce over pasta and vegetables. Add ham; stir until combined.
Cheddar Cheezers Baked Macaroni


Ingredients:
elbow macaroni, sharp white cheddar cheese, mild cheddar cheese, milk, butter, all-purpose flour, salt, black pepper

Directions:
Cook your pasta until a little under cooked.  Drain and set aside.
In a large, dutch oven melt butter over medium heat.
When melted add all flour and mix very well.  Stir roux for a few minutes to cook off flour taste.
Add all milk at once and stir continually.  Add salt and pepper.
When mixture has thickened start adding cheese while continuing to stir.
After all cheese has been added, add mustard.  Check for seasoning.  Adjust as necessary.
Add macaroni to cheese sauce and stir well to incorperate.
Place mixture into prepared 13x9 in" glass casserole.
Bake for 30 minutes at 350 degrees until slightly brown and bubbling.
Enjoy.
Kilimanjaro


Ingredients:
Amarula cream liqueur, creme de menthe, vanilla ice cream, vodka

Directions:
Blend all ingredients until smooth., Pour into a tall glass., Garnish with crushed peppermint.
Crunchy Chocolate Slice


Ingredients:
butter, golden syrup, white chocolate, coconut

Directions:
Melt butter and golden syrup and choc in the microwave and stir then gently mix in cornflakes, coconut and almonds.
Press into slice tray and refrigerate until set and cut.  Important the mix shouldn't be too dry, but still a bit wet.  Otherwise will crumble when cut.  Can add more chocolate to get consistency right if necessary or slowly slowly add the cornflakes aiming for amounts above.
Chinese Food-Diced Chicken Sauteed With Green Peppers


Ingredients:
garlic, chilies, ginger, cooking wine, soy sauce, dark soy sauce, salt, star anise, chicken breasts

Directions:
Diced chicken breast seasoned with salt, ginger,soy sauce, dark soy sauce, cooking wine for 10min;.
put the vegetable oil in the wok.And add the Chopped garlic,star anise,jalapeno,chillies ,xanthoxylum seeds;stiring for 1min;.
add the seasoned chicken breast  ,and more soy sauce and salt ,hot black bean sauce inches and continue stiring for 1min.
add 180ml water in ,and cover the lid.wait for 2min,and stiring ,then continue waiti for 2min.
move the lid,stirring for 2min,then we can enjoy it~.
Rebecca's Chicken Fingers


Ingredients:
boneless skinless chicken breasts, low-fat cultured buttermilk, egg, garlic powder, lemon-pepper seasoning, all-purpose flour, salt, black pepper, seasoning salt

Directions:
Rinse chicken with cold water; pat dry with paper towels.
Cut chicken into small strips (the perfect"finger" is about two bites' worth-- and, unless you're Iron Chef, kitchen shears do the job a lot quicker than a knife].
Pour buttermilk into a large, non-reactive container; add raw egg, stirring until well-combined.
Add garlic powder to mixture (I don't measure, but give the container at least 5 or 6 good, hard shakes].
Sprinkle lemon-pepper seasoning heavily over the buttermilk mixture (shake until the top is totally black].
Stir seasonings into buttermilk and then add chicken pieces; stir again so that chicken is thoroughly coated.
Cover with plastic wrap and refrigerate overnight.
When ready to cook, pour enough oil into a heavy skillet to cover chicken pieces halfway.
Heat to 375 degrees.
While oil is heating, mix 1 cup flour with approximately 1 teaspoon salt and 1/2 teaspoon black pepper.
Remove chicken pieces from marinade and dredge in batter to coat, replenishing batter as necessary (the buttermilk makes the flour'clump', so it's best to mix smaller amounts and add to it as you go].
Fry chicken in hot oil until well-browned; turn and repeat, cooking on second side until done.
Remove chicken fingers to platter or cookie sheet lined with paper towels to absorb excess grease.
Sprinkle generously with McCormick's Season-All immediately!
Serve hot or at room temperature.
You can make a dipping sauce, but I never do because this one can stand on its' own!
NOTE: If transporting for a picnic or whatever, do NOT put in closed ziplock bags while still hot (the steam will make the crust get terribly soggy!].
Salmon Patties


Ingredients:
egg, salmon

Directions:
Mix all ingredients in a bowl., Form into patties, about 1 inch thick., Grill patties in skillet over medium high heat for about 10 to 15 minutes., Enjoy!
Prawn Noodle Salad


Ingredients:
lebanese cucumbers, carrot, green onions, mint, peanuts, garlic cloves, limes, sugar, water

Directions:
Place noodles in a large heatproof bowl and cover with boiling water and soak according to packet directions and then drain and rinse under cold water and drain again and return to bowl.
Meanwhile to make garlic dressing, combine garlic, chilli, lime juice, sugar and water in a small bowl.
Add prawns, cucumber, carrot, onion, coriander and mint to noodles and tross to combine.
Divide between four serving bowls and top with prawns and peanuts and pour over dressing and serve.
Roast Chicken With Asparagus and Tahini Sauce


Ingredients:
asparagus, olive oil, salt, black pepper, boneless skinless chicken breast halves, tahini, water, fresh lemon juice, sugar, garlic clove

Directions:
Put oven racks in middle and lower thirds of oven and preheat oven to 450°F.
Toss asparagus with 1 TBSP oil, 1/4 tsp salt and 1/4 tsp pepper in a 15 x 10 inch shallow baking pan.  Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
Meanwhile, pat chicken dry and sprinkle all over with 1/2 tsp salt and remaining 1/4 tsp pepper.  Heat remaining 2 TBSP oil in ovenproof skillet (not non-stick] over med-high heat until hot but not smoking, then brown chicken, turning over once, until golden (about 6 minutes total].
Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 tsp salt in a blender until smooth, about 1 minute.  (Add more water if sauce is too thick].
Serve chicken and asparagus drizzled with some of the sauce and with remaining sauce on the side.
Top Secret Sugar Cookies


Ingredients:
granulated sugar, salt, unsalted butter, pure vanilla extract, eggs, all-purpose flour

Directions:
Preheat oven to 375*.
Cream together sugar, salt, butter and vanilla for 45 seconds.
Add eggs and cream one minute.
Add flour and mix on low, scrape bowl and mix another 5-10 seconds.  DO NOT OVERMIX.
Roll out dough to 1/8 inch thick and cut with cookie cutters.
Bake 8-10 minutes until cookies just start to brown.
Top with "Recipe #235776".
Welsh Bread
Category: breakfast-and-brunch
By Kevin K.

A slightly sweet bread with a great flavor combination of raisins and caraway seeds.

Ingredients:
1 teaspoon distilled white vinegar
⅔ cup milk
2 tablespoons brown sugar
1  egg
¼ cup margarine
¼ teaspoon salt
2 tablespoons molasses
2 cups all-purpose flour
1 pinch baking soda
1 teaspoon caraway seed
1 ½ teaspoons bread machine yeast
¾ cup raisins

Directions:
Combine the vinegar and the milk. Let stand for at least 15 minutes or until the mixture thickens. Add the vinegar mixture, brown sugar, egg, butter, salt, molasses, bread flour, baking soda, caraway seeds and yeast in the order directed by your bread machine's manufacturer. Set machine to basic cycle (fruit bread, white bread, etc depending on your bread machine), medium crust setting. Add the raisins when indicated to by your bread machine's manufacturer. Alternately this bread can be mixed in the bread machine and then bake in the oven. Set bread machine to dough setting. Remove dough, shape into a loaf, cover and let rise in a warm place, until just under doubled in size. This will take about 1 hour.  Bake the bread in a preheated 375 degrees F (190 degrees C) for 30 to 45 minutes. Bread will golden brown and sound hollow when thumped on the bottom.

Yields: 1 -1 pound loaf

Calories: 203.3
Fat: 5.7 g
Saturated fat: 1.2 g
Carbohydrates: 34.5 g
Sugars: 12.2 g
Dietary fiber: 1.3 g
Protein: 4.4 g
Cholesterol: 19.9 mg
Sodium: 156 mg
Charoset, Ashkenazi


Ingredients:
gala apples, granny smith apple, walnuts, honey, ground cinnamon

Directions:
"Combine all ingredients; refrigerate 2 hours in an airtight container."
Nuoc Cham (spring roll sauce)


Ingredients:
nuoc nam, garlic, powdered sugar, limes, juice of, water

Directions:
Using a mortar and pestle, mash garlic and cayenne peppers together with the powdered sugar.
Add fish sauce, water and lime (or lemon] and mix well.
This recipe can easily be doubled.
Add finely shredded carrot and thinly sliced cilantro and green onion for garnish.
Witch's Brew


Ingredients:
sugar, vodka, grapes

Directions:
Combine Champagne and orange juice in large punch bowl.
Scoop sherbet into bowl.
Add sugar to taste if desired.
Float peeled grapes in mixture, and garnish bowl with the rest of the grapes.
Drop in pieces of dry ice for steaming effect, but note that no one should put dry ice in his/her mouth.
You can add more or less vodka depending on your preferences, or leave it out completely.
Tipsy Cake (Trifle) - 1950's


Ingredients:
milk, eggs, caster sugar, caster sugar, cornflour, vanilla bean paste, brandy, sour cherries, Jello gelatin

Directions:
Place the milk and cream into a bowl and set over simmering water and heat until just on the cusp of boiling.
Meanwhile whisk together eggs, sugar, cornflour and vanilla.
Pour hot milk on to the eggs and whisk well.
Return the bowl to the soft heat of the simmering water and stir constantlyu, but gently for 3 to 4 minutes.
The custard is ready when it has thickened to a smooth, velvety consistency, do not allow it to boil, remove from the heat and place a piece of cling film on the surgace of the custard to stop a skin forming and chill until required.
To assemble the trifle, using a retty bowl (cut crystal for preference] arrange sponge cake in the base and sprinkle with brandy, then top with half the cherries and a thin layer of cream.
Form another thin layer of cake cubes, sprinkle with brandy, then top with jelly and half the custard.
Add to the custard the remaining cherries, another splash of brandy and top with any remaining custard and cream.
Decorate with cubes of cut jelly.
Chicken Marsala for Two - Easy


Ingredients:
oregano, butter, olive oil, chicken breasts, olive oil, oregano, marsala wine, red wine vinegar, mushroom, fresh parmesan cheese

Directions:
Heat 1/3 cup olive oil & butter in a medium to large frying pan on medium heat.
place 1/4 cup of olive oil in a freezer bag or container along with the italian bread crumbs.
throw the chicken in the bag and shake.
place 1 tbsp of oregano on a plate and coat one side of the breast. place that side in the heated pan.
while browning sprinkle 1 tbsp of oregano on top of breast.
turn chicken over when the 1st side is brown.
add mushrooms, wine, vinegar & cook for 5 minutes covered.
add the parmesan & turn the heat down on low until the chicken is cooked through (about 10 min.].
serve as is or with a cream based pasta dish.
Cinnamon Homemade Muesli


Ingredients:
rolled oats, dates, pecan nuts, currants, cinnamon

Directions:
Place all ingredients into a mixing bowl. Stir to combine., Transfer muesli to an airtight container for storage., Lightly shake container before serving the muesli., Serve with chilled soy or dairy milk.
Zesty Mushrooms


Ingredients:
button mushrooms, butter

Directions:
"In large fry pan melt butter over medium heat add mushrooms and simmer until mushrooms are tender.  Add packages of Zesty Italian Seasoning and let simmer until some of the moisture from the mushrooms has evaporated.  Serve warm as desired!"
Couscous and Sun-Dried Tomatoes


Ingredients:
onion, sun-dried tomatoes, olive oil, couscous, boiling water

Directions:
Heat oil in pan that has a tight fitting lid.
Saute onions until they just start to soften.
Add the tomatoes and continue to saute about 5 minutes more, or until the onions become translucent.
Pour in boiling water, stir and bring back up to a boil.
Add couscous and stir.
Cover and simmer for 10 minutes.
Fluff with a fork when done.
Mashed Potato Spice Cake With Caramel Frosting


Ingredients:
all-purpose flour, baking powder, cinnamon, salt, clove, butter, margarine, sugar, mashed potatoes, pecans, raisins, maraschino cherry, butter, brown sugar, milk, confectioners' sugar, vanilla extract, pecan halves

Directions:
Preheat oven to 350°F.
Grease and flour two 9-inch layer pans.
Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
At low speed, gradually beat in flour mixture.
At hight speed, beat egg whites until stiff peaks form.
With whisk or rubber scraper, fold egg whites into flour mixture.
Stir in nuts, raisins and cherries.
Turn into pans.
Bake 40 minutes.
Let stand 1 minute before turning out to cool.
For Caramel Frosting:
Melt butter in medium saucepan.
Remove from heat.
Add brown sugar, stirring until smooth.
Over low heat, bring to boiling, stirring.
Boil, stirring one minute.
Remove from heat.
Add milk.
Over low heat, return just to boiling.
Remove from heat and cool to 100°F on candy thermometer.
(Bottom of pan will feel lukewarm.].
To cool quickly, set pan in ice cubes.
Gradually add confectioners sugar.
Beat at low speed until blended inches.
Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
Add vanilla.
Spread half on bottom layer of cake, letting it drip down sides.
Place second layer on cake.
Spread remaining frosting, allowing it to drip down sides.
Swirl top of cake with back of spoon.
Arrange pecans on top of cake.
Strawberry Coolers


Ingredients:
strawberries, sugar, Splenda sugar substitute, ginger ale, mint

Directions:
Combine pineapple juice, strawberries and sugar in a blender; blend until the berries are pureed.
Place the berry puree in a large pitcher.
Add ginger ale; stir to combine. Serve over ice.
Garnish with a sprig of mint.
Vegan Eggrolls


Ingredients:
celery, carrot, cabbage, onion, fresh ginger, garlic clove, low sodium soy sauce, black pepper, warm water

Directions:
Combine celery and carrot in food processor, and pulse until finely chopped.
Combine celery mixture and cabbage in a medium bowl. Cover with plastic wrap; vent. Microwave at high 5 minutes; drain.
Cut Chef-Man Shwarma to small peices.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add onion, 1/2 teaspoon ginger, and garlic; sauté 2 minutes. Add Chef-Man Shwarma; cook 2 minutes. Remove from heat; stir in cabbage mixture, 1 1/2 tablespoons soy sauce, and pepper. Cover and chill 15 minutes.
Place 1 egg roll wrapper at a time onto work surface spoon 3 tablespoons filling into center of wrapper moisten edge of wrapper with warm water; roll up jelly-roll fashion.
Fry until brown on both sides and serve.
Citrus Grilled Salmon


Ingredients:
salmon fillets, lemons, oranges, white wine

Directions:
Preheat oven to 375 degrees.
Spray a 9" x 9" x 2" pan with cooking spray.
Lay fish in pan.  Coat each fillet with Mrs. Dash Lemon Peper Blend.
Alternate slices of lemon and orage on top of fish.  Sprinkle with wine.
Place in oven for 5 minutes.  Lower heat to 325 degrees and continue to cook for 5 minutes or until fish flakes.  Rest 3-4 minutes before serving.
Fiesta Chicken


Ingredients:
butter, olive oil, red bell pepper, onion, garlic cloves, mushrooms, boneless chicken breast halves, flour, garlic powder, cayenne pepper, chicken broth, white wine, rosemary, thyme, parsley

Directions:
In a skillet melt butter and oil together.
Add garlic, red bell peppers,onion and mushrooms. Sautee until veggies are tender. Remove to bowl and set aside.
In a bowl combine flour, garlic powder, cayenne, salt and pepper. Mix well.
Coat chicken, on both sides, with flour mixture. Shake off excess.
In skillet (with garlic juices] add chicken and brown on each side. About 3 minutes per side.
Return veggies to skillet with chicken. Add broth, wine, rosemary, thume and parsley. Bring to a boil and cook 5 minutes or until chicken is done and some liquid is evaporated.
Serve.
Lemon-Garlic Calamari


Ingredients:
squid, lemon juice, garlic clove, parsley

Directions:
Clean squid:
Hold squid with one hand, with the other hand hold head and pull gently, head and inside of body will come away in one compact piece.
Cut tentacles from head.
Remove bone found at open end of squid (it looks like a long thin piece of plastic].
Clean squid under cold running water
Rub off brown outer skin.
Cut squid into 5mm rings.
Drop rings into rapidly boiling water, reduce heat, simmer 10-15 minutes or until squid is tender.
Drain.
Combine lemon juice and oil.
Add squid, cover, refrigerate overnight.
Next day, add crushed garlic and parsley to marinade, mix well, let stand 2 hours or longer in marinade.
Serve in the marinade.
Vanilla Pound Cake


Ingredients:
sugar, unsalted butter, eggs, vanilla, all-purpose flour, baking powder, milk

Directions:
Heat oven to 350°F.
Combine sugar and melted butter in large bowl.Beat at medium speed, scraping bowl often, until creamy. Add eggs,, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
Stir together flour and baking powder in small bowl. Gradually add flour mixture alternately with milk to butter mixture, beating at low speed until well mixed.
Pour batter into greased and floured 10-inch angel food cake pan.  Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan.
Tuna elbows casserole


Ingredients:
elbow macaroni, tuna, celery, green onions, sweet bell pepper, low-fat milk, mild cheese, low-fat mayonnaise, black pepper

Directions:
Heat the oven to 350 degrees.
Cook the macaroni until just tender and drain.
Combine cooked macaroni, tuna, celery, onion and bell pepper in a large bowl.
Heat the undiluted soup with the milk in a small saucepan.
When it is smooth, add the cheese and keep cooking it until the cheese is melted.
Remove the saucepan from the heat and stir in the mayonnaise and the black pepper.
Pour the saucepan contents over the macaroni mixture in the bowl and mix it up well to combine.
Pour the whole thing into a medium sized casserole dish (about 2 quart] that has been sprayed with no-stick spray.
Bake for 30 minutes.