xiaoxl/recipe_data huggingface dataset:
Apple Crunch Crumble


Ingredients:
apples, lemon juice, butter, flour, oatmeal, pecans, cinnamon, ground ginger, sugar, salt

Directions:
Preheat oven to 375.
Place butter in dish at room temperature to soften.
Chop apples. Place bite-size pieces in 8 inch square or round baking dish, stirring in the lemon juice as you go, to keep them from browning.
In a medium bowl, mix flour, oatmeal, sugar, salt and spices. Smush in the butter until everything is well-mixed. Add nuts and mix some more.
Sprinkle topping evenly over apples (do not mix them together - the flour mixture goes on top of the apple pieces].
Bake at 375 for 45 minutes, or until topping is dark golden brown.
Let cool somewhat before serving, as the juices get bubbly hot in the oven. Enjoy!
Peach Banana Smoothie
Category: drinks
By young

This is a delicious smoothie recipe that I stumbled upon while in the kitchen. It is a great treat on a warm summer day. Try vanilla yogurt for even more flavor.

Ingredients:
1 cup plain yogurt
1 (15.25 ounce) can peaches
2  bananas, sliced
¼ cup orange juice
¼ cup white sugar, or to taste
2 cubes  ice

Directions:
Blend yogurt, peaches, bananas, orange juice, sugar, and ice in a blender on high until the ice is crushed and the smoothie is to your desired consistency.

Prep time: 5 mins
Total time: 5 mins
Yields: 5 cups

Calories: 194
Fat: 1.2 g
Saturated fat: 0.7 g
Carbohydrates: 44.4 g
Sugars: 36.4 g
Dietary fiber: 3 g
Protein: 4.6 g
Cholesterol: 3.7 mg
Sodium: 48.3 mg
Cold Lemony Greens from Greece


Ingredients:
greens, extra virgin olive oil, fresh lemon juice, lemon

Directions:
Remove any thick stems from your greens (like those found in collards, for example].
Bring a large pot of water to boil.  Salt it.  (You can also steam greens over an inch or so of boiling water.]   Cook greens until tender.  It's about 3 minutes for spinach and something like 15 minutes for collards.  (According to the book -- those things are so tough, I'd have to see that to believe it.  If you aren't an experienced collards cooker, I'd stick with the easier spinach.]
Drain well.  Wrap in plastic or place in a covered bowl and chill.  They can stay in the fridge up to 2 days.  If you want to use them right away, plung them into ice water or put them under running cold water.
When ready to serve, squeeze excess moisture from greens, then chop coarsely.  Toss with olive, oil, lemon juice, salt and pepper.  Serve immediately with lemon wedges.
Froggy Dip


Ingredients:
avocado, plain yogurt, lemon juice, ground cumin, oregano

Directions:
peel and chop the avocado, place in a medium bowl, then mash with a fork, stir in yogurt, lemon juice, and spice.
Serve with cut up raw vegetables.
Crunchy Rolls


Ingredients:
parmesan cheese, salt, milk

Directions:
Combine the cereal, cheese and salt.
Cut the biscuits into fourths ans shape into balls.
Dip balls in milk; dredge in cereal mixture and place 1 inch apart on a greased baking sheet.
Bake at 400 for 6-8 mins or until browned.
If making garlic ones, I use 3 Tablespoons of melted butter instead of the milk and add 1 clove garlic minced into the the cereal mixture.
Carrot Cake Scones


Ingredients:
all-purpose flour, sugar, salt, baking powder, baking soda, ground cinnamon, orange zest, ground walnuts, unsalted butter, buttermilk, egg, pure vanilla extract, carrot, golden raisin, cream cheese, powdered sugar, fresh lemon juice, pure vanilla extract, coconut, carrot, orange zest, ground cinnamon

Directions:
Preheat oven to 400°; stack two baking sheets together and line the top sheet with parchment paper.
Arrange oven rack to upper third position.
In a food processor, add flour, sugar, salt, baking powder, baking soda, cinnamon, orange zest, and walnuts; blend briefly.
Add in butter and pulse to make a coarse, grainy mixture; turn out into a large bowl.
Make a well in center and stir in buttermilk, egg, and vanilla.
Stir with a fork to make a soft batter, then fold in the carrots and raisins; let rest 5 minutes.
Pat or press out dough to 3/4-inch thickness on a floured work surface.
Cut into 3-inch rounds; place on prepared baking sheets; bake until lightly browned, 15-20 minutes.
Cool scones on a wire rack.
Meanwhile, make glaze--place cream cheese, powdered, sugar, lemon juice, and vanilla in clean food processor; process to make a smooth glaze.
When scones are completely cooled, spread generously with cream cheese glaze.
Top with toasted coconut, carrot shreds, orange zest, and cinnamon.
Spinach Cheese Bundles


Ingredients:
fresh spinach, pepper, frozen puff pastry

Directions:
Preheat oven to 400 degrees.
Mix spreadable cheese, spinach and pepper in a small bowl.
Roll out one sheet of pastry dough onto a floured surface, rolling into a 12 inch square.
Cut pastry into 16 (3 inch] squares.
Place about 1 teaspoons of cheese mixture in the center of each square.
Brush edges each square with water.
Bring edges together up over filling and twist tightly to seal.
Fan out corners of pastry for a nice look.
Place bundles about 2 inches apart on a baking sheet.
Bake approximately 13 minutes or until golden brown.
Repeat procedure with the remaining sheet of pastry dough and cheese mixture.
Serve warm with dipping sauces.
Chili Dog & Biscuits Casserole


Ingredients:
onion, mustard, water, cheddar cheese

Directions:
Spray 7x11 inch pan with nonstick cooking spray. Preheat oven to 400 degrees.
Cut hotdogs into bite size pieces. Cut biscuits into quarters. Place biscuit pieces in bottom of dish. Layer hotdog bites over biscuits.
Mix onion and mustard together and spread.
over hotdogs. Combine 1/3 cup water and can of chili. Pour over ingredients in casserole dish.
Place in oven and bake for 30 minutes. Sprinkle top with cheddar cheese and bake for another 10 minutes. Let set for 10 minutes before serving.
Recipe can easily be doubled and cooked in 13x9 inch pan.
Grilled Flat Iron Steak with Blue Cheese-Chive Butter
Category: meat-and-poultry
By Kristin

I made this up as a Valentine's Day dinner.  The butter is what makes this dish.

Ingredients:
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

Directions:
Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms. Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 550.9
Fat: 43.9 g
Saturated fat: 16.3 g
Carbohydrates: 3 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 36.9 g
Cholesterol: 144.2 mg
Sodium: 331 mg
Nicole's Cherry Bonbons


Ingredients:
butter, confectioners' sugar, confectioners' sugar, all-purpose flour, nonfat milk, vanilla extract, salt, maraschino cherries

Directions:
Preheat the oven to 350 degrees, in a medium bowl, beat the butter and 3/4°C confectioners sugar until creamy, stir in the flour, milk, vanilla and salt; mix well.
Shape into 24 balls, press each ball around a cherry and place on an ungreased baking sheet, bake for 18-20 minutes or until light golden, cool on a wire rack.
Place 2 TBS confectioners sugar in a shallow dish and roll the bonbons until lightly coated.
In a small bowl, combine the remaining 1/4 C confectioners sugar and the 2 tsp reserved cherry liquid; mix well, place in a resealable plastic storage bag, cut a small corner off the bag and drizzle the glaze over the bonbons.
Allow the bonbons to cool until the glaze is firm, then serve, or store in an airtight container until ready to serve.
Tomato & Mozzarella Caprese - Official Recipe - Olive Garden


Ingredients:
tomatoes, fresh basil leaves, fresh mozzarella cheese, dry oregano leaves, sea salt, kosher salt, fresh ground pepper, extra virgin olive oil

Directions:
Arrange sliced tomatoes on a large platter.
Place one basil leaf on top of each tomato slice.
Place one slice of mozzarella on top of each basil leaf.
Spring oregano, salt and black pepper on cheese and drizzle with extra-virgin olive oil. Finish with drizzle of balsamic vinegar.
Nutribar Vanilla Frosting


Ingredients:
icing sugar, brewed coffee, milk, cocoa powder

Directions:
Whip everything together until smooth., Spread over cooled cake.
Orange-Pineapple Couscous


Ingredients:
mandarin oranges, ground cumin, couscous, olive oil, reduced sodium soy sauce, lime juice, cilantro, basil, green onions, ginger, pineapple tidbits, pine nuts

Directions:
Add enough orange juice to the mandarin orange juice to make 2 1/4 cups liquid.  Bring the juices and cumin to a boil in a saucepan.  Remove from heat and add couscous.  Cover and let stand 5 minutes.  Pour into a large bowl and let cool.
Combine oil, soy sauce and lime juice.  Stir into couscous mixture.  Stir in mandarin oranges, cilantro, basil, green onions, ginger and pineapple.  Sprinkle with pine nuts.
Seven Seas Casserole


Ingredients:
milk, rice, bay scallops, frozen baby peas, onion, lemon zest, lemon juice, dry sherry, dry vermouth, American cheese, paprika

Directions:
Mix soup and milk in saucepan.
Bring to a boil over medium heat, stirring occasionally.
Combine with cooked rice, seafood (cut seafood into bite-size pieces, if necessary], peas, onion, lemon zest and juice, and sherry.
Turn into a buttered 2-quart casserole dish.
Bake at 375 degrees for 25-30 minutes.
remove from oven and top with slices of cheese; sprinkle with paprika.
Return to oven for an additional 5 minutes, or until cheese melts.
Remove from oven, and let rest for about 10 minutes before serving.
Helpful Tips: I like to put the onion in with the rice while the rice is cooking. Also, be sure to use the designated small-sized shrimp, or bay scallops or other bite-sized seafood in this dish---DO NOT use large or jumbo shrimp or sea scallops unless you cut them up--- as you want a morsel of yummy seafood in every bite!
Frozen Mocha Cheesecake


Ingredients:
sugar, butter, cream cheese

Directions:
Combine together cookie crumbs with butter and sugar., Pat evenly on bottom and sides of an 9 inch springform pan., Cream together cream cheese,milk,chocolate syrup and coffee liqueur., Fold in whipped cream., Spread over crust., Freeze at least 6 hours., Garnish with chocolate covered coffe beans.
Sauteed Washington Trout With Macadamia Nuts


Ingredients:
trout, flour, olive oil, shallot, dry white wine, unsalted butter, salt, ground pepper, fresh parsley

Directions:
Toast the macadamia nuts in a dry skillet set on medium heat for about 5 minutes.  Set aside.
Dredge the trout in the flour.
In a large nonstick skillet, heat the oil over medium heat.  Sauté the trout for 6 minutes;  turn and sauté the other side about 8 minutes.
Remove the fish from the pan and keep warm.
Put the shallots and wine into the hot pan and cook down for about 2 minutes.  Stir in the parsley, butter, and nuts.  Season with salt and pepper.  Pour over the trout and serve.
Cauliflower and Broccoli With Roasted Garlic


Ingredients:
garlic heads, extra virgin olive oil, Chili Oil, cauliflower, broccoli

Directions:
Position a rack in the upper third of an oven and preheat to 400 degrees.
In a small baking dish, place the garlic cloves and drizzle with 2 teaspoons olive oil.
Cover the dish and bake until tender, 20 to 25 minutes.
Remove cover and bake 5 to 10 additional minutes or until lightly golden; remove from oven and set aside.
Place an inch of water in a pan and bring to boiling.
Put the cauliflower and broccoli in a steamer basket and place over boiling water; cook for 3 to 5 minutes or until tender.
Remove vegetables and set aside.
Warm 1 to 2 teaspoons chile oil or the remaining olive oil in a large skillet.
Add the steamed vegetables, stir and cook until warm, about 3 minutes; add the roasted garlic cloves and toss together until the garlic is warm, approximately 1 minute.
Season with salt and pepper and serve immediately.
Pork Fried Quinoa
Category: side-dish
By Chef John

These tiny quinoa seeds really are sponges for flavor. I was really surprised how decadent and satisfying this seemed, and with only a tablespoon of vegetable oil and a handful of very lean smoked ham.

Ingredients:
1 cup quinoa
1 ½ cups cold water
salt to taste
1 tablespoon vegetable oil
1 cup cubed fully cooked ham
½ cup diced red bell pepper
½ cup chopped green onion, white and green parts separated
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon soy sauce, or to taste
1 teaspoon chile-garlic sauce (such as Sriracha®), or more to taste  (Optional)
1 teaspoon sesame seeds, or to taste  (Optional)

Directions:
Rinse quinoa in cold water for about 1 minute and drain well. Place in a saucepan and cover with 1 1/2 cup cold water and salt. Bring to a boil and reduce heat to low. Simmer, covered, until quinoa is tender, about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff quinoa with a fork and set aside. Heat vegetable oil in a large skillet over medium heat. Cook and stir ham, red bell pepper, and the white parts of the green onion until the ham begins to brown, about 5 minutes. Set chopped green onion tops aside. Add garlic, remove from heat, and stir until garlic becomes aromatic, 1 or 2 minutes. Stir in quinoa and return to stove over medium-low heat. Cook and stir until warmed through, 2 to 3 minutes. Remove from heat and add vinegar, soy sauce, chile-garlic sauce, and sesame seeds. Garnish with reserved green onion tops.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 286.8
Fat: 12.6 g
Saturated fat: 2.8 g
Carbohydrates: 30.3 g
Sugars: 1.2 g
Dietary fiber: 4.5 g
Protein: 12.8 g
Cholesterol: 18.9 mg
Sodium: 730.5 mg
Chocolate Covered Cherries


Ingredients:
maraschino cherries, butter, corn syrup, confectioners' sugar

Directions:
Drain cherries and set on paper towels to dry., In a medium bowl, combine butter and corn syrup until smooth., Stir in confectioners' sugar and knead to form a dough., Chill to stiffen if necessary., Wrap each cherry in about 1 teaspoon of dough., Chill until firm., Melt chocolate coating in a heavy saucepan over low heat., Dip each cherry in by its stem, and place on waxed paper lined sheets., Chill until completely set., Store in an airtight container in a cool place., Best after 1 or 2 weeks.
Cajun Air Fryer Salmon
Category: main-dish
By France C

Full of flavor with a hint of sweetness, this moist and delicious salmon is ready in under 10 minutes! You may want to add salt before serving if you are using an unsalted Cajun seasoning. I like to use a Misto® sprayer with my own oil, but feel free to use regular cooking spray. For best results, use center-cut fillets that are about an inch thick.

Ingredients:
2 (6 ounce) skin-on salmon fillets
cooking spray
1 tablespoon Cajun seasoning
1 teaspoon brown sugar

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C). Rinse and dry salmon fillets with a paper towel. Mist fillets with cooking spray. Combine Cajun seasoning and brown sugar in a small bowl. Sprinkle onto a plate. Press flesh sides of fillets into the seasoning mixture. Spray the basket of the air fryer with cooking spray and place salmon fillets skin-side down. Mist salmon again lightly with cooking spray. Cook for 8 minutes. Remove from air fryer and let rest for 2 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 servings

Calories: 327.1
Fat: 18.5 g
Saturated fat: 3.7 g
Carbohydrates: 4 g
Sugars: 2.2 g
Dietary fiber: 0.3 g
Protein: 33.7 g
Cholesterol: 99.1 mg
Sodium: 810.8 mg
Zucchini Cake


Ingredients:
flour, sugar, cinnamon, salt, baking powder, baking soda, vanilla, eggs, zucchini, walnuts

Directions:
Mix dry ingredients.
Combine oil and eggs with vanilla; add to dry ingredients, mix well.
Add zucchini, stir until combined well.
Fold in walnuts.
Place in greased 13x9 baking pan.
Bake at 350* for 40 minutes, or until pick comes out clean.
Yummy Chicken Curry


Ingredients:
sour cream, onion, salt, red pepper flakes, garlic, ginger powder, chicken, mustard seeds, turmeric, garam masala, onion, tomatoes, tomato paste, water, salt, cooked basmati rice

Directions:
Mix together first 6 ingredients in a large bowl with a lid.
Add chicken and cover.
Place in fridge to marinate at least 3 hours- preferably over night.
In a large, deep frying pan or electric skillet, heat cooking oil on medium.
Add mustard seeds and cook until they pop (you may want to cover the pan during this].
Add tumeric, garam masala, medium onion, tomato and tomato paste.
Simmer 15 minutes, stirring occasionally.
Add the chicken and sour cream mixture.
Simmer on medium for 15 minutes.
Add 1 cup water and salt.
When mixture comes to a boil, cover and simmer on low for about 45 minutes.
Serve chicken with the lovely gravy it is in over basmati rice and poori if available.
Bailey's Cake (No Cake Mix) - Lighter Fare


Ingredients:
yogurt, Baileys Irish Cream, vanilla, salt, potato starch, flour, baking powder

Directions:
Mix all the liquids in one bowl and the dry ingredients in another.
Gently fold the dry ingredients into the well beaten blend of liquids.
Bake in a suitable tray (i use an old style bundt cake bowl like tray - see picture].
I baked mine at 350°F (180°C] for 80 minutes but please do watch the time, the cake is ready when a stick comes out clean.
You might want to decorate with chocolate ganache :-].
Crispy Bacon Basil Puffs With Lucky Peach Dipping Sauce


Ingredients:
bacon, fresh basil, wonton wrappers, canola oil, white wine vinegar, green onions, fresh ground black pepper, salt

Directions:
Stir potatoes, bacon, cheese, and basil together until well blended, about 1 minute.
Place 1 heaping teaspoon of filling on one corner of a wonton wrapper.  Rolling the wrapper (filling inside] toward the opposite corner, fold the 2 sides of the wrapper over the filling, and roll the wrapper the rest of the way to the far corner.  Place puffs flap-side down on a plate.
Once all puffs are rolled, heat oil in a tall-walled, medium-sized pot on medium high heat for 5 minutes.
Line a plate with napkins (to drain excess oil after puffs are cooked].
In a separate small bowl, combine dipping sauce ingredients and set aside.
Gently place 4-5 puffs in hot oil at a time.  Cook 2 minutes, flipping once.  Remove from oil with slotted spoon and place on napkin lined plate.  Allow to cool for 2 minutes; then transfer to another plate and serve with dipping sauce.
Quick and Easy English Trifle


Ingredients:
strawberry gelatin, frozen raspberries, bananas, instant vanilla pudding

Directions:
Prepare the gelatin with raspberries as directed on package.
Cover and place in refrigerator until set.
Prepare vanilla pudding mix as directed on package.
Set aside.
After gelatin is firmly set, spoon into a large clear glass bowl.
Top with sliced bananas and sliced almonds Break angel food cake into bite size pieces and layer on top of the bananas and almonds, filling the bowl with the entire cake.
Pour vanilla pudding over cake, allowing it to seep down through the layers.
Top with heping layers of whipped cream.
Sprinkle with decorative sprinkles or more sliced almonds just before serving.
Store in refrigerator.
Best if eaten within 24 hours.
You can make your own pudding and cake if you wish, but this recipe is the easy method.
Dark Chocolate Pumpkin Seed Peanut Brittle


Ingredients:
unsalted butter, baking soda, kosher salt, unsalted peanuts, wheat germ, granulated sugar, light corn syrup, coarse sea salt

Directions:
Coat a baking sheet with nonstick cooking spray.
Place the butter, baking soda and kosher salt in a small bowl and place next to the stove. Combine the peanuts, pumpkin seeds and wheat germ in a medium bowl, and place next to the stove.
Combine 3/4 cup water, the sugar and corn syrup in a large pot set over high heat. Attach a candy thermometer to the inside of the pan, making sure it doesn't touch the bottom of the pot. Bring the sugar mixture to a boil, then immediately reduce the heat to medium. Cook, stirring occasionally, until the mixture reaches 280 degrees F and is amber-colored, 10 to 15 minutes. Remove the pot from the heat, and very carefully add in the butter mixture and stir vigorously for 45 seconds. The mixture will bubble up aggressively and lighten to an orange-caramel color, if it gets darker, the caramel has gotten too hot and will taste burnt. Stir in the nuts and wheat germ. Immediately pour the mixture onto the prepared pan and spread it out in an even layer. Cool for 5 to 10 minutes.
Meanwhile, melt the chocolate chips in a double boiler (or in a heat-proof bowl set over barely simmering water] over medium-low heat until smooth and shiny, about 5 minutes. Spread the chocolate over the brittle then sprinkle the sea salt over the top. Refrigerate until the chocolate is firm and cool to the touch, 50 minutes to 1 hour.
Break the brittle into 2- to 3-inch chunks. Store in an airtight container.
MILK TART With a Baked Crust


Ingredients:
all-purpose flour, baking powder, fine salt, butter, egg, milk, cinnamon stick, white sugar, eggs, cornflour, flour, vanilla essence, butter

Directions:
Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes]. Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
Heat the milk with the cinnamon stick to just under boiling point.
Lightly beat the eggs with the sugar, and then add the corn flour and flour.
Pour the hot milk into this mixture, stirring rapidly.
Return the mixture to the heat and cook, stirring until the mixture becomes thick.
Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
Take the mixture off the heat and add the vanilla essence and butter.
Stir well until the butter is melted.
Pour the mixture into the prepared tart crust.
Sprinkle with cinnamon sugar.
Upside-Down Apricot Peach Cakes


Ingredients:
butter, sugar, baking powder, salt, egg, milk, vanilla extract

Directions:
HEAT oven to 350°F Coat 12 muffin cups generously with no-stick cooking spray.
STIR together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.
BEAT flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with electric mixer on medium for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto cookie sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.
If there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.