xiaoxl/recipe_data huggingface dataset:
Black Bean Soup With Cumin


Ingredients:
onion, garlic clove, celery, celery, carrots, carrot, ground cumin, fresh ground black pepper

Directions:
Combine all ingredients in a large pot (at least 4 quarts].
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce heat, cover the pan and simmer the soup until the vegetables are tender, about 20 minutes.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
Carmel Apples


Ingredients:
apples, heavy cream, light corn syrup, butter, brown sugar, vanilla

Directions:
Remove the stems and wash the skin of the apples.  Starting at the stem end, press a skewer into each apple.  I like to use metal skewers because they’re easier to poke through the core. They can be replaced with wooden skewers before eating. But you can use wooden skewers from the start if you like. You can poke the skewer all the way through the apple, as long as the apple can still stand by itself.
Line a baking sheet with parchment and place the apples on the sheet.
Chop 1 cup of nuts.  We like to use almonds because they’re not as soft as walnuts or pecans and don’t absorb much moisture when refrigerated.
Set the nuts aside in a bowl.
Fit a saucepan* with a candy thermometer.  Heat 3/4 cup of cream, corn syrup, butter and sugar until mixture registers 246 degrees F on the thermometer.  Stir the mixture constantly to prevent burning. This can take several minutes, so patience is recommended.
Remove from heat and stir in the remaining ¼ cup of cream and vanilla.
Now for the dipping. Dip the apples in caramel.  The caramel will be extremely hot, so keep your fingers away from the caramel. It will stick to your fingers just like it sticks to the apples. (Don’t ask me how I know this.] Twisting the skewer as you remove the apple from the caramel will cool the caramel and let the excess fall back into the pan.
There are no rules about double dipping so you can continue to dip and re-dip your apples to your heart’s content. The more you dip, the thicker the caramel coating will be on your apple. Keep in mind you will want to coat your apple with nuts at some point before your caramel sets completely. Set your caramel coated apple on the lined baking sheet.
Once all the apples have been dipped, place the baking sheet in the refrigerator to cool.  The caramel apples will be ready to eat in about 4 hours. (Patience is recommended here too!] Eat them off the wooden skewer, or for daintier eating, slice them in wedges. Mmm-mmm.
If you have caramel left over, you can save it in the refrigerator.  Heat it up and serve over ice cream, bananas or (use your imagination!].
* Once heated the mixture will double in size, make sure your pan is large enough before turning on the heat.
Baked Mushrooms Caps


Ingredients:
portabella mushrooms, garlic cloves, red onion, tomatoes, bacon bits, pepper, mozzarella cheese

Directions:
Wash mushrooms before removing stems.
Add a dash of pepper to bacon bits.
Chop garlic, onions, tomatoes into equally small bits and mix with bacon.
Grease foil on oven tray and place each mixture-filled mushroom on it.
Sprinkle shredded mozzerella cheese (or shredded cheddar] over each mushroom.
Bake in oven for 130C to 150C oven for about 15 min or until cheese has melted.
Serve them hot!
Meatandtomatoes' Fromage Fort


Ingredients:
cheese, garlic, white wine, salt, pepper

Directions:
chop cheese into small pieces, removing any rind, and add to food processor. if using harder cheeses, like parmigiano, it's easier to grate before blending.
add white wine gradually; it's easy to add more to reach desired consistency, but difficult if you put too much in to start.
add pepper and salt, if necessary. the cheese may be salty enough without this addition, so use your own judgement.
blend until smooth and creamy. add more wine as necessary until the consistency is to your liking.
chill until slightly firm.
eat with bread or crackers or what have you while listening to the labyrinth soundtrack (that last part is just a serving suggestion]. can also be eaten straight out of the food processor, but it is better after a bit of fridge time. m. pepin also suggests putting it on bread and broiling it, which is deliciously tasty as well.
Marinara, Seafood Pasta


Ingredients:
scallops, anchovy fillet, tomatoes, dry white wine, water, olive oil, garlic cloves, tomato paste, parsley, mint, pasta

Directions:
Cook and prepare enough pasta,for 4 people, your choice of pasta., Put Wine and water in a skillet, heat to simmer point., Add scallops and cook 1 minute, remove and drain., Heat oil in the skillet., Add tomatoes, garlic and tomato paste, stir until combined, cook 2 minutes., Add all the seafood to the pan and cook 1-2 minutes., Add parsley, mint and season with salt and pepper.
Celery Salad With Feta


Ingredients:
celery ribs, red onion, olive oil, lemon juice, Dijon mustard, sugar, salt, fresh coarse ground black pepper, feta cheese, fresh mint leaves, fresh parsley

Directions:
In a large bowl, place the celery and red onion.
In a seperate bowl, whisk together olive oil. lemon juice, Dijon, sugar, salt and pepper.
Pour dressing mixture over celery and onion.
Sprinkle with chopped mint and parsley.
Toss to combine well.
Chill for about 1 hour before serving.
Berberé (Spicy Red Pepper Paste)


Ingredients:
ground ginger, cardamom, fenugreek seeds, nutmeg, clove, cinnamon, allspice, onion, garlic cloves, salt, dry red wine, paprika

Directions:
Toast ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice in a heavy skillet for one to two minutes, stirring constantly. Remove from heat and let spices cool.
Combine toasted spices, onion, garlic, 1 tablespoon of salt and the wine in a food processor or blender and process until mixture is a smooth paste. You can also pound mixture together in a large mortar and pestle.
Combine paprika, red pepper, black pepper and the other tablespoon of salt in the heavy skillet. Toast over low heat one minute, stirring constantly.
Stir water into skillet slowly. Add the spice paste. Cook, stirring vigorously, over low heat for about 10 minutes.
Store berberé in a jar or crock. After it has cooled to room temperature, cover with a thin layer of oil.
This layer should be replenished after each use to help preserve the spice mixture. Store in refrigerator.
Green Rice


Ingredients:
white rice, olive oil, chicken broth, fresh cilantro, green onions, garlic powder

Directions:
In large skillet over medium heat, cook and stir rice in hot oil until golden.
Carefully stir in chicken broth, 2 tablespoons of the cilantro, green onion and garlic powder into rice.  Bring to boiling; reduce heat.  Cover and simmer 20 minutes or until rice is tender.
Remove from heat.  Sprinkle with remaining 8 tablespoons cilantro.  Let stand, covered, five minutes.  Season with salt and pepper to taste.
Cucumber Slices With Smoked Salmon and Avocado Cream


Ingredients:
cucumber, smoked salmon, fresh lemon juice, avocado, sour cream, cayenne pepper, green onions

Directions:
Cut 18 rounds from cucumber (about 1/4 inch thick] and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper.
Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended.
Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.
Old Fashioned Diabetic Date Squares


Ingredients:
oatmeal, all-purpose flour, baking soda, baking powder, salt, margarine, brown sugar, rolled oats, dates, cold water, brown sugar, orange, lemon juice

Directions:
Preheat oven to 350°F.
Combine flour,baking powder,baking soda,and salt.
Rub in butter until mixture is crumbly.
Add sugar and oats.
Mix well.
Spread half of crumb mixture into 9"x9" greased baking pan,patting mixture until firm and smooth.
Cook dates,with water,orange rind ,orange juice,lemon and sugar in a saucepan till smooth and thick.
Cool mixture.
Add to bottom layer of oat mixture.
Add remaining oats to top of dates.
Spread out evenly.
Bake at 350 for 35-40 minutes or until lightly browned.
Cool and cut into squares to your liking.
Enjoy these great Date squares.
Creamy Cauliflower Soup


Ingredients:
onion, butter, flour, cauliflower, potato, nutmeg, paprika

Directions:
In a large saucepan, sauté onion in butter., Add flour and cook slowly for 2-3 minutes, stirring constantly., Add the chicken stock and bring to a boil., Add the cauliflower, potato, nutmeg, paprika, salt and pepper., Reduce heat to a simmer, cover and cook until vegetables are tender., Remove from heat and blend until smooth., Add the cream.  Heat through and serve.
Pork Tenderloin with Creamy Herb Sauce
Category: meat-and-poultry
By CARRIEKWF

A wonderfully elegant and easy pork tenderloin dish with a creamy herbed wine sauce. Very rich, without all of the fat and calories!  Serve with garlic mashed potatoes.  A wonderful dish.

Ingredients:
1 tablespoon vegetable oil
½ cup minced carrots
1 ½ pounds pork tenderloin medallions
2 teaspoons all-purpose flour
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon ground black pepper
½ teaspoon beef bouillon granules
⅔ cup light cream
¼ cup dry white wine

Directions:
Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.  Add pork, and cook until lightly browned.  Remove only pork, and keep warm. In the skillet, stir together flour, basil, parsley, pepper, and beef granules.  Whisk in light cream, stirring until thick.  Stir in wine.  Return pork to pan, reduce heat to low, and cover.  Simmer for 20 minutes, stirring occasionally.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 225.8
Fat: 12.9 g
Saturated fat: 5.5 g
Carbohydrates: 3.3 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 21.2 g
Cholesterol: 80.8 mg
Sodium: 98.5 mg
Kiwi Strawberry Tart


Ingredients:
flour, sugar, salt, canola oil, 2% low-fat milk, flour, baking powder, baking soda, salt, sugar, egg, chocolate instant pudding, fresh strawberries, kiwi fruits, confectioners' sugar

Directions:
Preheat the oven to 375 degrees
Mix the crust ingredients, using only enough milk to get the consistency you want.
On a sheet of wax paper, roll the dough out into a large circle. Use the wax paper to gently flip the crust into a 9-inch tart pan. Sprinkle a little flour on the bottom of the crust dough and set aside.
Combine all cake ingredients, beginning with the dry.  Pour cake batter over the crust dough.
Bake for about 15 minutes.
Meanwhile, prepare the instant pudding and refrigerate.
Next, wash and chop the strawberries, peel and slice the kiwis.
Once all components are ready and the crust has cooled to room temperature, you can assemble the tart.
Use a spatula to smooth the pudding evenly over the cake layer.
Place the fruit on top in any pattern you like.  I typically start in the center and work my way outwards.  Finally, sprinkle confectioner's sugar on top of the fruit.
Serve immediately or refrigerate.  It should last a day or two in the fridge.
Banana Poi


Ingredients:
bananas, lemon juice, coconut cream

Directions:
Mash bananas until a smooth paste is formed., Add the lemon juice., Gradually add the coconut cream, stirring constantly., Chill and serve in glasses.
Swiss and Crab Quiche
Category: breakfast-and-brunch
By Amy P.

This is a quick and easy recipe that everyone will love! Good for any meal of the day; a nice variation from traditional breakfast quiche.

Ingredients:
2  eggs
½ cup sour cream
½ cup milk
2 tablespoons butter, melted
2 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup imitation crab meat
1 cup shredded Swiss cheese
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C). Whisk eggs, sour cream, milk, butter, flour, salt, and black pepper in a bowl until thoroughly combined; gently stir imitation crabmeat and Swiss cheese into the egg mixture. Spread the filling into the pie crust. Bake quiche in the preheated oven until a knife inserted into the filling comes out clean, 40 to 45 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9-inch quiche

Calories: 270.7
Fat: 18.8 g
Saturated fat: 8.6 g
Carbohydrates: 15.1 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 10.3 g
Cholesterol: 79.2 mg
Sodium: 509.5 mg
Very, Very, Very Good Cheesecake
Category: desserts
By HONEYCAKE

I first made this cheesecake for dinner guests about two years ago.  I haven't stopped getting requests for it since.  Though it's made with extremely rich ingredients, the cake turns out wonderfully light.  I never liked cheesecake much before I tried this recipe - but boy, have I been reformed!  It's quite easy to make too!

Ingredients:
1 cup butter, room temperature
4 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
5  eggs, room temperature
2 cups heavy cream
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Using an electric mixer, beat the butter, cream cheese and sugar until light and fluffy.  Beat in the eggs, one at a time, until blended.  Stir in the heavy cream, cornstarch and vanilla. Wrap the bottom of the springform pan with aluminum foil.  Line a roasting pan with a damp kitchen towel.  Place cheesecake pan on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the cheesecake pan.  Bake for 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs 30 mins
Yields: 1 - 9 inch springform pan

Calories: 664.5
Fat: 58.1 g
Saturated fat: 35.9 g
Carbohydrates: 29.2 g
Sugars: 25.4 g
Protein: 9.2 g
Cholesterol: 254.6 mg
Sodium: 374.3 mg
Pork Lo Mein
Category: world-cuisine
By Kendra:)

I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit.

Ingredients:
1 (8 ounce) package linguine
⅓ cup low-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon white sugar
½ teaspoon sesame oil
2 tablespoons canola oil
2 cups snap peas
1 small sweet onion, chopped
1 (12 ounce) pork tenderloin, cut into thin strips
1 (8 ounce) package sliced white mushrooms
1  red bell pepper, chopped
1 clove garlic, chopped
½ teaspoon chopped fresh ginger, or to taste
2 cloves garlic, chopped
3  green onions, sliced

Directions:
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain. Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 415
Fat: 11.3 g
Saturated fat: 1.6 g
Carbohydrates: 54.5 g
Sugars: 7 g
Dietary fiber: 5.2 g
Protein: 25.6 g
Cholesterol: 36.7 mg
Sodium: 793.5 mg
Pan Bagnat (Pressed French Tuna Sandwich)
Category: world-cuisine
By Chef John

I'm gonna show you how to make the world's most famous tuna sandwich, which is really the world's most famous tuna salad, the Niçoise, stuffed and pressed inside a whole loaf of bread. According to people who consider things, this is considered the ultimate picnic sandwich, since it has to be made ahead, and the longer it sits in its own juices, the better.

Ingredients:
1 clove garlic, minced
⅓ cup extra-virgin olive oil
1 loaf day-old crusty French bread, split in half lengthwise
2 medium ripe tomatoes, sliced, divided
1 pinch freshly ground black pepper to taste
1 pinch salt to taste
⅓ cup thinly sliced red onion
⅓ cup sliced green olives
⅓ cup sliced black olives
½ cup thinly sliced banana peppers
1 ½ cups olive oil-packed tuna, broken into large chunks
8  oil-packed anchovy fillets
1 tablespoon drained capers
2 medium hard-boiled eggs, sliced
¼ cup fresh basil leaves, or to taste
2 tablespoons white wine vinegar, or to taste

Directions:
Stir garlic into the olive oil and set aside. Partially hollow out the bread by pulling out about 50% of the insides. Brush the bread very generously with the garlic olive oil, reserving about 1 tablespoon for later use. Begin building the sandwich by placing a layer of sliced tomatoes on the bottom half, covering it completely. Season with salt and pepper. Top with sliced onion, olives, and banana peppers. Crumble the tuna over the top, pressing down slightly so it stays in place. Be sure to go as close to the edges as possible. Top with anchovy filets, capers, sliced eggs, and basil leaves. Top with another layer of tomatoes. Season with salt and pepper. Drizzle with vinegar and reserved garlic olive oil. Place the top half of the loaf on and press firmly to compress the ingredients. Wrap in several layers of plastic wrap, then with aluminum foil, ending with seams at the top. Place into a large pan and place a sheet pan over the top. Weigh down with heavy cans, pots, a cast iron pan, or a cutting board, to press the sandwich as evenly as possible. Place in the refrigerator for at least 8 hours, or up to overnight, turning halfway through if possible. Unwrap, slice, and serve.

Prep time: 30 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 561.7
Fat: 30.1 g
Saturated fat: 5 g
Carbohydrates: 46.9 g
Sugars: 3.8 g
Dietary fiber: 3.3 g
Protein: 26.5 g
Cholesterol: 105.2 mg
Sodium: 1286.6 mg
Vonny's Fish With Ginger


Ingredients:
celery, mushrooms, carrots, fresh ginger, fresh ground black pepper, olive oil, dry white wine

Directions:
Wash celery, mushrooms and peeled carrots and cut into thin slices or thin sticks. Steam or cook vegetables for 1 or 2 minutes. Keep juice.
Peel ginger and cut into thin slices.
Cut fish fillets into four pieces, season with salt and pepper. Lightly brush with oil.
Preheat oven to 200 degrees celsius.
Prepare a piece of foil twice as long as it is wide.
Spoon half the vegetable mixture onto one half of the foil. Place the fish on the vegetables and top with remaining vegetables.
Fold up sides of foil, pour on the wine and some of the juice from the cooked vegetables. Close the foil to seal the contents inside.
Place on flat oven tray and cook for about 15 minutes in the preheated oven.  Check to see if it is cooked and , if ready, serve immediately with the juices and vegetables.
Tips.  Use fish such as barramundi or snapper or similar. You can also use melted butter instead of oil. Use dry white wine not sweet wine.
Speedy Chocolate Drop Candy


Ingredients:
chocolate chips, chunky peanut butter, peanuts

Directions:
Microwave the chocolate chips and peanut butter on high for 1 minute.
Stir and continue to heat at 30 second intervals until completely melted.
Stir in peanuts and cereal.
Drop onto cookie sheets lined with waxed paper and place in freezer.
Freeze for about 1 hour or until firm.
Remove from pans and place in plastic storage containers.  Keep refrigerated until ready to serve as they do melt quickly.
This recipe is forgiving so you can easily change up the flavour of chocolate chips and nuts.
World's Best Seasoned Potatoes


Ingredients:
potatoes, rosemary, oregano leaves, parsley flakes, thyme, marjoram leaves, ground ginger, chili powder, dill weed, curry powder, black pepper, chives, parmesan cheese, olive oil

Directions:
Cut the petite potatoes in halves. Set aside.
Preheat the stove to medium-low heat.
Put a medium (or small] frying pan on top of the stove to heat it up.
Combine the garlic salt, crushed rosemary, oregano leaves, parsley flakes, thyme, marjoram leaves, ground ginger, chili powder, dill weed, curry powder, black pepper, chives, seasoned salt and grated Parmesan cheese in a medium sized bowl; stir well.
Crush the French's fried onions until slightly fine; add to the spice mixture.
In the same medium bowl add the olive oil; stir it in well.
Add the sliced potatoes to the spice and oil mixture; coat the potatoes well.
Pour the mixture into the frying pan.
Cook for 25 to 40 minutes.
Move potatoes around every 5 to 10 minutes.
Fred's Green Chile & Chicken Enchiladas


Ingredients:
butter, margarine, garlic clove, green chilies, whole green chilies, green bell pepper, tomatoes, fresh cilantro, chicken broth, cumin, flour tortillas, monterey jack cheese, heavy cream, half-and-half cream, cheddar cheese

Directions:
In a large heavy fry pan or skillet, melt the butter over a medium heat.
Add the onion and the garlic.
Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry].
Remove from the heat and dip (to soften] each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
Fill the pan with the rolled tortillas.
Pour the sauce over all.
Combine the soup and cream and pour over all then cover with the shredded cheese.
Bake in preheated 350°F oven for 30 minutes.
Vegetable and Tofu Noodle Bowl With Peanut Sauce


Ingredients:
hot water, creamy peanut butter, hot chili sauce, crushed red pepper flakes, garlic, tofu, soy sauce, low sodium soy sauce

Directions:
Prepare the tofu: Place tofu between several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
Cut the tofu into 1/2-inch cubes and place in a bowl. Add either soy sauce or teriyaki sauce, and toss to coat the tofu. Cover and chill for at least 1 hour.
For the noodle bowl:
Cook pasta according to package directions, omitting salt and fat; drain and set aside.
Combine teriyaki sauce, hot water, peanut butter, and hot chile sauce (or red pepper flakes], stirring with a whisk.
Heat the sesame oil in a large nonstick skillet over medium-high heat. Add minced garlic, and sauté 1 minute.
Add tofu; sauté for 5 minutes or until tofu has browned a little.
Add teriyaki sauce mixture, and cook for 2 minutes.
Add pasta, vegetables, and soy sauce; cook until thoroughly heated, stirring well.
Remove from heat and sprinkle with peanuts.
Roasted Cauliflower


Ingredients:
olive oil, cauliflower, salt, pepper

Directions:
Preheat oven to 425.
Drizzle a 15x10 inch jelly rolll pan with 1 tablespoon of olive oil.
Cut cauliflower vertically into 1/4 inch thick slices.  Arrange in a single layer on prepared pan.  Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.
Bake at 425 for 25 to 30 minutes or until golden brown.  Sprinkle with additional salt to taste.