xiaoxl/recipe_data huggingface dataset:
Cheesy Cheddar Roll-Ups


Ingredients:
onion, olive oil, mustard

Directions:
In a small skillet, sauté onion in oil until golden brown; cool slightly.
Unroll crescent dough and separate into triangles.  *Please note: there will be two extra triangles that may be used to make dinner rolls.
Spread 1 teaspoon of mustard on each triangle, divide onions equally and place one link on the wide end of each triangle.  Carefully roll-up.
Place on an ungreased baking sheet, bake at 350ºF for 15-18 minutes or until golden brown.
Serve hot.
Roasted Pepper and Lentil Salad


Ingredients:
dry lentils, water, olive oil, garlic, fresh basil, table salt, black pepper

Directions:
Bring lentils and water to boil in a saucepan over high heat.
Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
Remove skin from pepper and dice into 1/2 inch pieces.
Set aside.
Drain lentils and transfer to a large bowl.
Add vinegar, oil, garlic, peppers and basil; toss to combine.
Season to taste with salt and pepper.
Place salad onto serving platter/bowl or individual plates.
Top with feta crumbles.
Serve warm or chilled.
Eskimo Cubes for Summer
Category: desserts
By SassyCowgirl

Imagine these fruity pops cooling off your day.

Ingredients:
2 ½ cups cubed seeded watermelon
2 ½ cups cubed cantaloupe
2 ½ cups cubed honeydew
1 cup frozen raspberries, thawed
1 cup frozen strawberries, thawed
¼ cup white sugar
1 tablespoon lemon juice

Directions:
Blend the watermelon, cantaloupe, honeydew, raspberries, strawberries, sugar, and lemon juice in a blender until smooth. Pour the blended fruit juice into molds and cover with aluminum foil; poke a stick into the center. Store in freezer until frozen through, about 4 hours.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 16 servings

Calories: 44
Fat: 0.2 g
Carbohydrates: 11 g
Sugars: 9.4 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 9 mg
Parmesan-Herb Baked Flounder


Ingredients:
flounder fillets, parmesan cheese, low-fat mayonnaise, green onions, dried basil, dried oregano, salt, pepper

Directions:
Lay fish out on a foil-lined baking sheet that has been coated with cooking spray.
In a bowl, mix together the cheese, mayonnaise, and onions; spread mixture evenly over fish.
Mix together the breadcrumbs and remaining ingredients; sprinkle evenly over fish.
Lightly coat fish with cooking spray.
Bake in a 400° oven for 10 minutes or until fish flakes easily.
Chocolate Pudding Cake for 2


Ingredients:
Bisquick, granulated sugar, milk, vanilla extract, brown sugar, boiling water, ice cream

Directions:
Preheat oven to 350ºF.
In a small bowl, mix together baking mix, white sugar, and cocoa.
Stir in milk and vanilla (batter will be stiff].
Divide batter between two greased 8 to 10 inch custard cups.
For topping, combine brown sugar and cocoa in a separate bowl.  Stir in boiling water and divide evenly over batter.
Bake at 350ºF for 20 to 25 minutes or until toothpick inserted in center comes out clean.
If desired, top with ice cream and dust with extra baking cocoa.
Honey Crackles


Ingredients:
honey, butter, sugar

Directions:
Prepare two sheet pans of foil muffin cups (patty pans].
Separate the paper liners from the foil.
Pour the entire contents of corn flake package into a very large bowl.
Set oven to 350* F.
In a small saucepan, melt the honey, butter and sugar on medium heat.
Do not let it boil: you only want a warm liquid.
Pour onto the corn flakes.
Mix well with a spatula.
Really, really well.
You mix and mix until every one is coated, about 10 minutes.
Lots of little hands can help.
The raw mixture is pretty yummy too.
Over-fill each foil cup.
Set touching each other on the tray.
Bake for about 12-15 minutes, or until the cornflakes are JUST starting to colour.
It will depend on your oven and where your trays are.
If you prefer them less crunchy, take them out a couple of minutes early.
Cool.
Eat.
Sweet French Toast
Category: breakfast-and-brunch
By AILEERA

A tasty treat that will satisfy your sweet tooth. Crumbled cornflakes make the texture a little different than most other recipes.

Ingredients:
3  eggs
¼ cup milk
2 ½ tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
⅓ cup cornflakes cereal, crumbled
8 slices white bread
2 tablespoons confectioners' sugar for dusting

Directions:
In a medium bowl, beat together the eggs, milk, maple syrup, vanilla, and cinnamon. Take a small handful of cornflakes and crumble them into the mixture. Stir well. Soak the bread slices in the mixture for about 2 to 3 minutes. Heat a lightly oiled griddle or frying pan over medium high heat.  Place the bread slices in the pan; brown on both sides. Sprinkle with confectioners' sugar; serve hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 255.4
Fat: 5.7 g
Saturated fat: 1.7 g
Carbohydrates: 41.3 g
Sugars: 14.9 g
Dietary fiber: 1.6 g
Protein: 9.2 g
Cholesterol: 140.7 mg
Sodium: 417.4 mg
Irish Potato Farls
Category: breakfast-and-brunch
By Ita

The word farl originates from the Gaelic word fardel meaning four parts. These potato griddle breads can be made with leftover mashed potatoes too.  Serve hot with a little butter and salt, or fry them alongside soda bread as part of an Ulster Fry-up.

Ingredients:
4 medium potatoes, peeled and halved
1 pinch salt
¼ cup all-purpose flour, plus extra for dusting
1 tablespoon melted butter

Directions:
In a  pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 20 minutes. Turn off heat. Drain, return potatoes to pot and allow to completely dry out over remaining heat. Mash with a potato masher until smooth. Place warm mashed potato in medium bowl. Stir in flour, salt and melted butter. Mix lightly until dough forms. On a well floured surface, knead the dough lightly. The dough will be sticky. Use a floured rolling pin to flatten into a 9 inch circle about 1/4 inch thick. Cut into quarters using a floured knife. Sprinkle a little flour into the base of the skillet and cook the farls for 3 minutes on each side or until evenly browned. Season with a little salt and serve straight away.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 farls

Calories: 217.9
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 43.2 g
Sugars: 1.7 g
Dietary fiber: 4.9 g
Protein: 5.1 g
Cholesterol: 7.6 mg
Sodium: 33.4 mg
Mango Lime Salsa


Ingredients:
mangoes, onion, key limes, bell pepper, tomatoes, cilantro, msg

Directions:
Halve the key limes and squeeze the juice into a food processor.
Deseed the peppers, roughly chop them along with the other ingredients, and throw everything in the processor. (n.b. wear latex gloves when handling hot peppers to avoid chemical burns].
Pulse the food processor until the ingredients are mixed and the salsa reaches your desired balance of smooth or chunky.
Serve cold with tortilla chips.
Roasted Butternut Squash and Spinach Salad


Ingredients:
red bell pepper, extra virgin olive oil, fresh thyme, lemon juice, honey, red onion, gala apples, radicchio, salt, black pepper

Directions:
.Preheat oven to 425°F
Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
Arrange in single layer on prepared baking sheet.
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.
Awesome Korean Steak
Category: world-cuisine
By CHAMEIL

Quick cooking Korean Steak which has been handed down from a Korean lady to my Mum, to myself!! Serve over rice or with fried vegetables.

Ingredients:
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
½ cup soy sauce
5 tablespoons white sugar
2 ½ tablespoons sesame seeds
2 tablespoons sesame oil
3 each shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)

Directions:
In a large bowl, stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin. Add the meat, and stir to coat. Cover and refrigerate for 12 to 24 hours. Heat a large skillet over medium heat. Fry the meat for 5 to 10 minutes, or until no longer pink. Serve with salad or fried rice.

Prep time: 20 mins
Cook time: 10 mins
Total time: 12 hrs 30 mins
Yields: 6 Servings

Calories: 376.3
Fat: 21.9 g
Saturated fat: 7.1 g
Carbohydrates: 21.4 g
Sugars: 15.5 g
Dietary fiber: 0.8 g
Protein: 20.6 g
Cholesterol: 68.8 mg
Sodium: 1249.1 mg
Simple Miso Soup


Ingredients:
water, miso, tofu, green onions

Directions:
Place water and dashi granules in a small saucepan. Bring to a boil and stir until dashi is dissolved.
Add wakame and simmer until wakame is rehydrated (about 3-5 minutes].
Meanwhile, place tofu in 4 small bowls (preferably Japanese soup bowls that have lids].
When wakame is tender, remove soup from heat. Place miso into a small, shallow bowl or dish and add a small amount of broth. Blend into the miso. Repeat until miso mixture is somewhat runny and well mixed with the broth.
Add miso to soup and stir. Return to heat briefly just until very hot (do not boil miso].
Pour over tofu in bowls, garnish with green onion, cover and serve immediately. Miso soup should be served very hot.
Parmesan Baked Tomatoes


Ingredients:
whole tomatoes, parmesan cheese, butter

Directions:
Place tomatoes in a greased 1-qt baking dish.
Combine bread crumbs, Italian seasoning and salt; sprinkle over tomatoes.
Top with cheese; dot with butter.
Bake, uncovered, at 325 for 15-20 minutes or until lightly browned.
PB&J Crumble Bars


Ingredients:
unsalted butter, peanut butter, light brown sugar, egg, all-purpose flour, salt

Directions:
Put oven rack in middle position and preheat oven to 350 degrees F.
Line a 9-inch square baking pan with foil.
Beat together butter, peanut butter, and brown sugar in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes.
Add eggs and beat until combined.
Mix in flour and salt at low speed until a dough forms.
Reserve 1 cup dough for topping.
Press remaining dough evenly in bottom of baking pan.
Spread jelly in an even layer on top of dough, then coarsley crumble reserved dough over jelly layer.
Bake until top is golden, 30 to 35 minutes.
Cool completely in pan on a rack, about 45 minutes, then cut into bars.
Chocolate Banana Smoothie With a Hint of Peanut


Ingredients:
1% low-fat milk, chocolate flavor instant pudding and pie filling mix, creamy peanut butter, banana

Directions:
Pour 2 cups milk, pudding mix, peanut butter& banana into a blender, blend on medium speed for 1 minute.
Pour into a jug add remaining milk, stir& serve.
You may store it in the fridge up to 2 days, stir before serving.
It gets thicker when sitting if you wish add a bit more milk.
Bircher Muesli


Ingredients:
rolled oats, plain yogurt, currants, ground nutmeg, ground cinnamon, granny smith apple, banana, berries, honey

Directions:
Combine the rolled oats, apple juice, yoghurt, currants, almonds, nutmeg and cinnamon in a large bowl and stir together.
Chill overnight (or for at least two hours].
To serve: stir in the chopped apple and banana, put into a bowl and garnish with seasonal berries and drizzle with honey.
Suggested additions or substitutions: Seasonal berries, p, sultanas (golden raisins], dried cranberries, dried cherries, roughly chopped dried apricots or dried pears, chopped nuts of all kinds (toast first for optimum flavour].
Italian Bread Crumbs


Ingredients:
salt, parsley flakes, garlic powder, onion powder, sugar, oregano

Directions:
"Combine all ingredients."
Chicken Stuffed Poblano With Parmesan Breadcrumbs


Ingredients:
poblano chiles, onion, garlic, boneless skinless chicken breasts, seasoning salt, tomatoes, monterey jack cheese, cheddar cheese, olive oil, parmesan cheese, rice

Directions:
While using gloves, wash the poblano peppers.
Using a sharp paring knife cut a slit lengthwise from the stem to the tip of chile leaving the stem in tact.
Carefully, cut away the seeds, rinse the inside of the chilies, and set aside.
In a large bowl mix, the chopped onions, garlic, the cooked diced chicken, seasoning salt, tomato, cheese and add 2 tablespoons of the olive oil. Mix together well.
In a separate bowl, mix breadcrumbs and Parmesan together for a dry mix.
Preheat oven to 350 degrees Fahrenheit.
Coat the cake pan or skillet with olive oil.
Stuff the peppers with the mixture, use toothpicks to help sew them together.
Using the remaining tablespoon of olive oil, lightly brush the outside of the chilies; place them in the dry breadcrumb mix; sprinkle all over the outside.
Place them cut side up in the baking pan or skillet.
Cook for 1 hour or until peppers are done.
Serve on top of a bed of saffron rice.
Delicious Cabbage Rolls


Ingredients:
cabbage, eggs, cooked rice, salt, pepper, paprika, garlic powder, onion, onion, garlic cloves, water, tomato puree, water, dry basil, dried parsley, oregano, salt, pepper

Directions:
Preheat oven to 350º F.
Take a knife and cut a square around the core of the cabbage.  If it is too difficult, you don't have to take the core out.  You are just making deep slices on each side of the core so you can peel off the leaves. Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes.  Lift the cabbage out of the hot water, allow it to drain a bit. Start peeling off the tender leaves.   If there are  leaves that aren't as tender, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to roll but not too soft and mushy that they will be broken when you fill them with the filling.
Cut up the onion in large chunks and peel the garlic. Place the garlic and onion in a blender with a small amount of water and puree them. Transfer pureed onion and garlic to a large saucepan and add the tomato puree, water, basil, parsley, oregano, salt and pepper. Mix well and set aside.
In another bowl, combine the beef, eggs, rice, paprika, chopped onion, garlic powder and salt & pepper well with your hands.
Place a golf ball size of the meat mixture almost in the middle of a cabbage leaf. Roll until filling is just covered, then fold left end over towards middle, roll once more and then tuck the right side into the middle, inserting the leave into the meat mixture with your finger. Secure with a toothpick, if needed.
Cover the bottom of a large roasting pan with a thick layer of the sauce, place rolls on top and then more sauce over the rolls.
Bake at 350 for 2 hours.  Baste the sauce over the cabbe rolls during the baking time every 30 minutes to avoid dried out rolls.
Serve with sour cream.
Quinoa With Stewed Cinnamon Pear


Ingredients:
quinoa, water, low-fat milk, ground cinnamon, pear, water, ground cinnamon

Directions:
Put the quinoa in a small heatproof bowl and cover with boiling water (not in ingredient list how much will depend on the bowl the quinoa is in] and set aside for 5 minutes and then drain and rinse well.
Put the quinoa, water and milk in a small saucepan and cover and bring to the boil over a medium heat, reduce heat to low and cook covered for 15 minutes or until the liquid has been absorbed and the grains are tender.
STEWED CINNAMON PEAR - meanwhile, put the pear, water and cinnamon in a small saucepan and cover and bring to a simmer over a medium heat and then reduce heat to low and cook covered, for 10 minutes or until the pear is just tender.
Divide the quinoa mixture between bowls and top with the pear mixture and sprinkle with a little cinnamon to serve.
Swiss Steak With Vegetables


Ingredients:
flour, salt, pepper, onions, water, new potatoes, carrots

Directions:
EARLY IN DAY: Cut round steak into 8 large pieces.
Mix flour with S&P and with edge of saucer, pound into steak.
In hot oil in Dutch oven, brown steak on both sides; add onions and brown a bit.  Add soup and water.  Cover; simmer about 30 minute or until meat begins to be tender.
Refrigerate.
TO SERVE: Heat meat to simmering point; add potatoes and carrots; simmer, covered about 25 minute  Season to taste.  Push frozen peas down into the juices.  Cook, covered, about 10 min longer or just until vegetables are tender.
Lemon Rice


Ingredients:
basmati rice, mustard seeds, curry leaves, lemons, juice and zest of, fresh cilantro

Directions:
Cook rice in boiling water for 10 minutes and drain., Heat oil in a small frying pan., Add mustard seeds., When seeds being to pop add curry leaves and lemon zest, cook for 1 minute., Add drained rice, lemon juice and cilantro., Serve piping hot with curry.
Mixed Mashed Potatoes With Scallions


Ingredients:
sweet potatoes, boiling potatoes, scallion, salt, salt, heavy cream, unsalted butter, fresh ground pepper, nutmeg

Directions:
Place potatoes, half the scallions, 1 T. salt, and enough water to cover in large heavy pot.  Cover and heat to boiling.  Remove cover and cook over medium heat until potatoes are tender, 20-25 minutes.  Drain, reserving 1/2 cup cooking liquid.  Mash potatoes.  Return potatoes to pot.
Stir in reserved cooking liquid, the cream, butter, all but 2 t. of the remaining scallions, 1/2 t. salt, the pepper, and nutmeg.  Transfer to warmed serving dish, sprinkle with remaining scallions, and serve hot.
Vegan Chocolate Chip Cookie Dough Pancakes


Ingredients:
margarine, brown sugar, sugar, applesauce, vanilla extract, all-purpose flour, baking soda, salt, all-purpose flour, baking powder, salt, water, canola oil, maple syrup, vanilla extract

Directions:
FOR CHOCOLATE CHIP COOKIE DOUGH: Soften margarine for 20 seconds in microwave. Beat in mixer until further softened on medium.
Add sugars; make a cream with margarine.
Add applesauce and vanilla extract, then beat until combined.
Add dry ingredients, and beat again until combined.
Add ½-1 cup of vegan chocolate chips and beat gently until incorporated.
Cookie dough — done! If cookies are desired, bake at 350 for 5 minutes, rotate, then bake for 5 more minutes.
FOR PANCAKES: Whisk together dry ingredients in large mixing bowl. In pitcher, whisk together liquid ingredients. Add liquid ingredients to dry ingredients and whisk until large lumps are gone. Do not over-beat! (Otherwise pancakes will be tough].
Tortellini-Asparagus Salad


Ingredients:
asparagus spear, yellow sweet pepper, parmesan cheese, green onion, pine nuts, lemon peel, lemon juice, olive oil, dijon-style mustard, sugar, salt, garlic clove

Directions:
Cook tortellini according to package directions.  Add asparagus and sweet pepper the last 2 minutes of cooking.  Drain.  Rinse tortellini & vegetables with cold water.  Drain again.
For dressing, in a screw-top jar combine lemon peel, lemon juice, oil, mustard, sugar, salt and garlic.  Cover.  Shake well. Refrigerate.
In a large bowl place tortellini & vegetables.  Add dressing and toss to coat.  Cover and chill 2-8 hours.
Just before serving stir in cheese, green onions and pine nuts.
R Bs Saucy Stove Top Chicken


Ingredients:
chicken breasts, butter, extra virgin olive oil, ketchup, hot mustard, lemon juice, brown sugar, salt, Worcestershire sauce, water

Directions:
In a large covered skillet, over medium high heat, melt butter and olive oil and brown chicken breasts on both sides.
Mix remaining ingredients thoroughly in a bowl and pour over browned chicken.
Cover and simmer over medium low heat until chicken is tender (about 30 min].
When done, remove chicken from pan and plate.
Mix remaining sauce in pan adding water to thin if necessary and pour sauce over chicken.  Note: Sauce should reduce by about 1/2 while simmering.
Great Pound Cake


Ingredients:
butter, sugar, eggs, flour, baking powder, milk, sugar, water

Directions:
Cream together Crisco, butter and sugar.
Add eggs, beating well after each addition.
Sift flour and baking powder in separate bowl.
Add dry ingredients and milk alternately to butter mixture, beginning and ending with flour.
Add rum and coconut extracts.
Pour into a large greased and floured bundt pan and place pan on a cookie sheet.
Bake at 300° for 1 1/2 to 1 3/4 hours. Test with toothpick for doneness.
Right before cake should be done, bring water and sugar to rolling boil.
Remove from heat and add almond extract.
While cake is still in pan, pour the glaze over cake and let stand about 30 minutes before removing from pan.
Good Eats Baked Buffalo Wings


Ingredients:
chicken wings, unsalted butter, garlic clove, kosher salt, celery

Directions:
Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
Remove the wings from the basket and carefully pat dry.
Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
Preheat the oven to 425 degrees F.
Replace the paper towels with parchment paper or aluminum foil sprayed with a little non-stick spray.
Roast on the middle rack of the oven for 20 minutes.
Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
If you are like me and like your wings a little browner and crispier, broil them for an additional 5-10 minutes.
While the wings are roasting, melt the butter in a small saucepan along with the garlic.
Pour this along with hot sauce and the optional salt into a bowl large enough to hold all of the chicken and stir to combine.
Remove the wings from the oven and transfer to the bowl and toss with the sauce.
Serve warm with bleu cheese dressing and celery sticks if desired.
Vegan Biscotti


Ingredients:
soymilk, ground flax seeds, sugar, canola oil, vanilla extract, all-purpose flour, baking powder, salt, cinnamon, nutmeg

Directions:
preheat oven to 350.
whisk together wet ingredients in a bowl. dry in another.
fold wet into dry and knead until dough if firm. Shape into a log and bake 28 minutes until slightly puffy or cracked. Remove and cool. Cut and rebake at 375 degrees for 12 to 15 minutes.
Cool and enjoy!
Zucchini-Cranberry Relish Bread


Ingredients:
egg, zucchini, canola oil, low-fat yogurt, cranberry sauce, vanilla extract, all-purpose flour, whole wheat pastry flour, granulated sugar, Splenda granular, baking soda, baking powder, ground cinnamon, ground nutmeg, pecans, pecan halves

Directions:
Preheat oven to 350°F.
Coat a loaf pan with nonfat cooking spray.
In large bowl, mix egg, zucchini, oil, yogurt, relish and vanilla.
In medium bowl, mix dry ingredients except pecans.
Add dry ingredients to egg mixture and mix just until blended.  Fold in chopped pecans, or omit and use pecan halves on top of loaf.
Pour into loaf pan.  Top with pecan halves, if using.
Bake 50-60 minutes, or until wooden pick inserted in center comes out clean.
Cool on wire rack, in pan, for 10 minutes.  Invert onto rack and cool completely.
Broiled Parmesan Tilapia


Ingredients:
parmesan cheese, margarine, butter, light mayonnaise, lemon juice, dried basil, ground black pepper, onion powder

Directions:
Preheat Broiler.
Place filets on foil lined broiler pan in a single layer.
Mix all existing ingredients together in bowl with whisk until well blended.
Broil filets a few inches from broiler for 2-3 minutes.
Flip filets and broil another 2-3 minutes.
Flip filets again and cover each with Parmesan mixture, and broil until the mixture starts to brown. Do not overcook fish!