xiaoxl/recipe_data huggingface dataset:
Indian Sweet Saffron Rice With Raisins and Pistachios


Ingredients:
basmati rice, water, saffron threads, saffron, cinnamon sticks, whole cloves, salt, yellow onion, honey, cardamom seeds, cardamom powder, ghee, pistachios, raisins, currants

Directions:
Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
Optional: In small pan, lightly saute onion in oil and set aside.
Next combine the saffron water (strain the water through a small sieve to remove threads], sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using] then re-cover pan.
Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.
Double Chocolate Nuggets


Ingredients:
eggs, chocolate chips

Directions:
Preheat over to 350 degrees.
Mix everything together. Drop by spoonful (or roll] into 30 cookies.
Bake for 8-10 minutes.
Baked Bacon and Cheddar Croquettes


Ingredients:
russet potatoes, bacon, light cheddar cheese, panko breadcrumbs, kosher salt, pepper, egg

Directions:
Preheat oven to 375 degrees F.
Peel potatoes, then cut the larger ones in half and boil for 20 minutes.
Combine breadcrumbs with salt and pepper and place on a baking sheet. Cook for no more than 2 minutes, or long enough to brown them.
While the potatoes are boiling, pan fry the bacon until crispy, then dry on a paper towel.
Mash potatoes by hand or run through a ricer.
Chop bacon into small pieces, then combine with shredded cheese and potatoes. Roll mixture into 15 equal-sized balls; an ice cream scoop is a good way to do this.
Place egg in a small container with a tablespoon of water and whisk. Place breadcrumbs in another small container. Roll each ball in the egg, then in the breadcrumbs, and place on a baking sheet coated with cooking spray.
Bake for 10 minutes, then turn over and bake for another 10 minutes.
Grandparent Mocktails #7 and #8 (Non-Alcoholic)


Ingredients:
apple cider, cinnamon stick, strawberry, banana, coconut cream, strawberries

Directions:
MELLOW JELL-O: Add apple cider & cinnamon stick to a saucepan & bring to a boil. Reduce heat & simmer 15 minutes. Add Jell-O to cider & stir till it dissolves (about 2 min]. Serve hot.
TOOTIE FRUITY: Place all ingredients in blender w/2 cups of ice & puree till smooth. Garnish ea glass w/a strawberry.
NOTE: Altho entered together, the times reflected relate only to the MELLOW JELL-O recipe which is served hot  --  BUT the TOOTIE FRUITY recipe has a 2 min prep, is a non-cook recipe & is served cold.
Blackberry-Thyme Scones
Category: bread
By Jacqualin

A hearty breakfast or mid-afternoon snack. Try topping scones with lavender sugar!

Ingredients:
1 cup all-purpose flour
1 cup oats
⅓ cup butter, cut in small pieces
1 tablespoon sugar, or more to taste
½ cup half-and-half
2  eggs, beaten
1 cup fresh blackberries
1 teaspoon chopped fresh thyme

Directions:
Preheat oven to 425 degrees F (220 degrees C). Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal. Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough. Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet. Bake in preheated oven until scones turn golden brown, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 scones

Calories: 286
Fat: 15.4 g
Saturated fat: 8.6 g
Carbohydrates: 30.5 g
Sugars: 3.5 g
Dietary fiber: 3.1 g
Protein: 7.1 g
Cholesterol: 96.6 mg
Sodium: 105.7 mg
Panko-Crusted Tilapia
Category: seafood
By EAMJM

Enjoy this easy and delicious breaded tilapia dish with brown rice and mango salsa. Would also be great for fish tacos!

Ingredients:
1 ½ cups all-purpose flour
3 large eggs, beaten
1 ½ cups panko bread crumbs
¼ cup chopped fresh cilantro
1  lime, zested
1 pinch garlic powder, or more to taste
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste
4  tilapia fillets
canola oil, or more as needed

Directions:
Put flour and eggs into 2 separate dishes. Combine bread crumbs, cilantro, lime zest, garlic powder, cayenne pepper, salt, and black pepper in a third dish. Season tilapia fillets with salt and pepper. Put 1 fillet in flour, coat both sides, and gently shake off excess. Dip into eggs, turning once, then dredge in the bread crumb mixture to coat. Repeat with remaining fillets. Heat oil in a large skillet over medium heat. Place fillets in the skillet and cook until crust is golden and fish is easy to lift with a spatula, 3 to 4 minutes. Turn and cook on the other side until fish flakes easily with a fork, another 3 to 4 minutes.

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

Calories: 502.8
Fat: 14 g
Saturated fat: 2.4 g
Carbohydrates: 64.7 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 36.9 g
Cholesterol: 180.5 mg
Sodium: 341.4 mg
Cream Cheese Flan


Ingredients:
sugar, water, cream cheese, sweetened condensed milk, eggs, evaporated milk, vanilla extract, salt

Directions:
Preheat oven to 350°F Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.
Lemon-Lavender Cake


Ingredients:
unsalted butter, lemons, zest of, fine sea salt, eggs, all-purpose flour, fresh lemon juice, confectioners' sugar, lemon juice

Directions:
Preheat oven to 350, Generously butter a 9x5 inch loaf pan.
To make cake, strip flowers from lavender sprigs.  Place in food processor and add superfine sugar, butter, lemon zest and salt.  Process until pale and fluffy, 2-3 minutes.
Transfer to large bowl.  Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition.
Gently stir in ground almonds and lemon juice.
Spoon batter into prepared pan and smooth top.
Bake for 10 minutes.
Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes.
Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack.
Place right side up and let cool.
Meanwhile, make icing:  Sift confectioners' sugar into a bowl.  Using wooden spoon, stir in the lemon juice, few drops at a time.  Icing should be thick but spreadable.  If it is too stiff, add a little more lemon juice.
Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides.  Let stand until icing is set, about 1 hour.  Decorate with fresh lavender flowers if desired.  The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.
Divine Banana Coffee Cake


Ingredients:
flour, baking powder, salt, cinnamon, nutmeg, cream cheese, butter, sugar, egg, vanilla extract, banana, brown sugar, sugar, cinnamon, flour, butter, walnuts

Directions:
Preheat oven to 350 degrees. Lightly grease a 8x8 inch baking pan; set aside.
In small bowl stir together 1 cup flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, and nutmeg; set aside.
In a large bowl beat cream cheese and melted butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 3/4 cup sugar; beat until combined. Add egg, beating well. Add flour mixture; beat until just combined. Stir in vanilla. Gradually fold in diced bananas.
Batter will be very thick. Pour into prepared pan and smooth the top.
In small bowl stir together 3 tablespoons brown sugar, 2 tablespoons sugar, 1 1/2 teaspoons cinnamon and flour.  Cut in butter until mixture resembles coarse crumbs using pastry blender, two knives or your fingers (this is what I do].  Stir in walnuts and sprinkle over batter.
Bake for 45-50 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
Water Pan Potatoes


Ingredients:
small red potatoes, salt, pepper

Directions:
Wash the potatoes but do not peel them., Slip quickly into a 2/3 full smoker water pan., Cook for the last hour of smoking the main course., When serving, season with salt and pepper to taste.
Pear Banana Bread Low-Fat


Ingredients:
banana, pears, flour, sugar, brown sugar, egg, baking soda, baking powder, vanilla

Directions:
Mush banana and the pears together in your mixer with the whisk attachment on medium until mostly smooth, a few lumps are okay! Add 1 cup of the flour and the rest of the ingredients and mix on medium. When the ingredients are well combined, gradually add in the remaining 3/4 cup flour. Scrap down sides and mix well.
Grease and flour two bread loaf pans, divide the mixture evenly between the two. Tapping the pan on the counter to remove air, leave set 5 minutes Preheat your oven to 350 degrees.
Bake loafs for 45-60 minutes or until a toothpick comes out clean.
Cafe Marrakech


Ingredients:
cinnamon sticks, cloves, cardamom pods, milk, brown sugar

Directions:
Brew coffee and pour directly into a glass carafe with all the spices at the bottom.
Allow to come to room temperature, strain, and store covered in the refrigerator.
Pour over ice into tall glasses and serve with milk and brown sugar, if desired (the addition of milk and sugar intensifies the spices, so taste as you go].
Watermelon, Strawberry & Kiwi Cake With Watermelon Icing


Ingredients:
seedless watermelon, strawberry kiwi gelatin powder, watermelon juice, butter, powdered sugar, cream cheese

Directions:
Cake:
Grease and flour a bundt pan.
In a large bowl, combine dry cake mix, watermelon, gelatin powder, egg whites and oil.
Beat until smooth, takes about 3 minutes on high speed.(Some little chunks of watermelon are fine.]
Pour in prepared pan and bake at 350F degrees for about 35 minutes or until a toothpick inserted in cake comes out clean.
Cool on a wire rack, and frost with the Watermelon Frosting.
Frosting:
Beat cream cheese and butter until fluffy.
Add sugar and watermelon juice, fold in with a spatula until completely blended.
Spread over cake.
Garnish with strawberries if desired, or any other fruit of your choice.
Acorn Squash With Cracker Stuffing


Ingredients:
acorn squash, butter, salt, cinnamon, nutmeg, brown sugar

Directions:
Preheat oven to 350°F.
Remove the seeds from the centre of the squash halves.
Brush the interior with some of the melted butter and sprinkle very lightly with salt.
Put the cracker crumbs, almonds, salt, cinnamon, nutmeg and brown sugar and add enough melted butter to bind.
Stuff squash cavities with this mixture, mounding slightly.
Place in a large baking pan and pour in enough hot water to come about 1" up sides of squash.
Bake for about 75 minutes (may need a little longer, depending on the size of your squash].  Squash should be tender when pierced.
Place 1 half per person.
Eat with a spoon to scoop out yummy flesh and stuffing.
Santa Pancakes


Ingredients:
milk, eggs, vanilla, cinnamon, strawberry, marshmallows

Directions:
Heat your griddle or skillet. If you have Kenyon's All Seasons Grill with griddle attachment, then attach the griddle, add 1.5 cups of water to the drip tray and preheat grill to a medium heat (4 bars].
Mix the pancake mix and other ingredients together as directed on the box.
Whisk all ingredients together as directed. Don’t over mix your batter, small lumps are fine.
Add cinnamon and vanilla to the batter.
Let the mix sit for a couple minutes. Next spread oil over the griddle and pour 1/2 cup of  batter onto the griddle.  You’ll want to make larger pancakes to have room for all of Santa’s accessories.
When the batter starts to bubble and the edges set, flip over.  Repeat until remainder of the batter is finished.
Once your pancakes have cooled, add strawberries, sliced in half, to make Santa’s hat and top with a marshmallow. Add a whipped cream beard and trim the hat. Dab on chocolate sauce to create eyes and a joyful smile.
Ham and Bean Soup


Ingredients:
low sodium chicken broth, cooked ham, great northern beans, diced tomato, water, ham bone, chicken bouillon cubes, fresh cracked pepper, dried basil, rubbed sage, dried oregano, fresh garlic, fresh cilantro leaves, celery leaves, yellow onion, carrots, celery ribs, baking potato, olive oil

Directions:
In a large pot combine chicken broth, water, ham bone, chicken bouillon cubes and all dry seasonings and bring to a boil on the stove for 2 minutes.
Reduce heat, cover and simmer for 1 hour.
In a separate pan, sauté onions, carrots, and celery in oil and add to soup.
Sauté potato and garlic together in oil and add to soup.
Add celery and cilantro leaves to soup.
Stir soup and simmer 30 more minutes.
Pull ham bone out of soup, cool, and slice/pull meat off bone and add to soup.  I usually get about 1 cup of meat out of this.
Sauté remaining cubed ham in leftover oil and add to soup.
Add beans, and petite diced tomatoes to soup.  Cover and simmer an additional 30 minute.
Great served with hot buttered French bread.
Chef John's Smothered Pork Chops
Category: main-dish
By Chef John

You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

Ingredients:
4  large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water

Directions:
Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 369.8
Fat: 24.8 g
Saturated fat: 8.8 g
Carbohydrates: 7.7 g
Sugars: 2.4 g
Dietary fiber: 0.8 g
Protein: 27.8 g
Cholesterol: 80.3 mg
Sodium: 78.6 mg
Velveeta Cheese Potatoes


Ingredients:
potatoes, onion, Velveeta cheese, butter

Directions:
Set oven to 350 degrees
In a large bowl, combine the cooked and cubed potatoes, onions and bread pieces
Transfer to a greased casserole dish
In the microwave, melt butter and cheese together, stirring to combine pour the cheese/butter mixture over the casserole
Bake 45 minutes, or until bubbly, hot and lightly browned.
Mom's Hamburger Soup


Ingredients:
hamburger, salt, pepper, Italian-style tomatoes, tomato juice, white rice, hot water

Directions:
Use 8 quart stock pot.
Combine first 4 ingredients and cook together until hamburger is loose and no longer pink.  Do not overcook.  Drain off grease and return meat mixture to the stock pot.
Add the diced tomatoes, tomato juice and steak seasoning to the meat mixture; simmer on low heat for 30 minutes.  Stir after 15 minutes.
Add the frozen mixed vegetables; simmer on low heat for 60 minutes, stirring every 15 minutes.
Add the rice and 2 C water; continue to simmer for about 60 minutes stirring frequently.  Add additional water if soup is too thick.
Instant Banana Bread


Ingredients:
bananas, eggs, instant vanilla pudding

Directions:
"Preheat oven to 350 degrees.  Using a mixer, mash the bananas in a large bowl.  Add the eggs and oil; mix well.  Add cake mix and pudding mix blending until well incorporated.  Stir in chips if using.  Grease and flour 2 loaf pans.  Bake for 45 minutes or until toothpick inserted into center comes out clean."
Cinnamon Pecan Muffins


Ingredients:
all-purpose flour, sugar, brown sugar, baking powder, salt, cinnamon, nutmeg, egg, milk, pecans

Directions:
Set oven to 400 degrees.
Grease 12 muffin cups Or use muffin liners.
In a bowl, sift first 7 ingredients together.
In a small bowl, combine the egg, milk and oil; mix slightly until combined.
Add the milk/oil mixture to the dry ingredients; stirring JUST until combined (don't overmix, lumps in the batter is okay].
Add in the chopped pecans and/or chocolate chips.
Spoon 2/3 full into prepared muffin cups.
Bake for 20 minutes, or until golden brown.
Excellent Broccoli Cheese Soup
Category: soups-stews-and-chili
By NATHAN TRUAX

This is by far the best broccoli cheese soup I have been able to come up with. It's made with a roux, chicken stock, milk, a mix of cheese, and fresh broccoli.

Ingredients:
¾ cup butter
¾ cup all-purpose flour
9 cups chicken stock
9 cups milk
1 teaspoon salt
1 ½ teaspoons white pepper
5 cups fresh broccoli florets
1 ½ pounds processed cheese, shredded
3 cups shredded Cheddar cheese

Directions:
Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 18 servings

Calories: 363.1
Fat: 26.3 g
Saturated fat: 16.1 g
Carbohydrates: 15.2 g
Sugars: 9.3 g
Dietary fiber: 0.9 g
Protein: 17.3 g
Cholesterol: 80.5 mg
Sodium: 1180.6 mg
Pumpkin Pancakes - No Flour


Ingredients:
eggs, canned pumpkin, pure vanilla extract, pumpkin pie spice, cinnamon, baking soda, butter, coconut oil

Directions:
Whisk the eggs, pumpkin, banana, and vanilla together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
Melt 2 tablespoons butter in a large skillet over medium heat. Then, mix the butter into the batter. (I melted it in the microwave.].
Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. (Warning: this is challenging and needs to be done carefully; it's more like flipping sloppy omelets than regular pancakes.].
Serve with butter and cinnamon, or sliced bananas and maple syrup.
Spiced Rose Water Syrup


Ingredients:
water, sugar, cinnamon stick, rose water

Directions:
Make a syrup by stirring the water and sugar together in a heavy saucepan over medium low heat until the sugar dissolves.
Increase heat to medium high; add cinnamon sticks; boil until the syrup is reduced to a scant one cup, about ten minutes.
Remove from heat, stir in the rose water and allow the syrup to cool.
Bacon & Cheese Waffles


Ingredients:
egg, milk, sour cream, butter, bacon, cheddar cheese

Directions:
Beat egg, add milk, sour cream and butter.
Stir in pancake mix; mix well.
Fold in bacon and cheese.
Bake in preheated waffle iron.
Meatballs in Hungarian Sour Cream Gravy


Ingredients:
onion, garlic, sour cream, Hungarian paprika, dried parsley, Worcestershire sauce, mushrooms, water, cornstarch, olive oil

Directions:
In a dutch oven, cook onion in olive oil until starting to soften.
Stir in garlic, cook for 30 seconds.
Add 3 cups water.
Stir in soup mix,paprika,soup base and Worcestershire sauce.
Add frozen meatballs.
Heat on medium high heat until meatballs are heated through. about 15 minutes.
Stir in parsley, sour cream and mushrooms.
Mix cornstarch with 1/4 cup water in a small bowl.
Slowly stir in cornstarch mixture a little at a time until you reach the desired thickness.
Remove from heat.
Serve with mashed potatoes or buttered noodles.
Pineapple Skillet Sponge Cake


Ingredients:
butter, brown sugar, pineapple slices, maraschino cherries, sugar, boiling water, cake flour, salt, baking powder

Directions:
Topping: In a heavy 8" ovenproof skillet (cast iron] melt butter and add brown sugar.
Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
Pour following batter over.
Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
Beat well and fold in egg whites.
Pour over pineapple in skillet and bake in a moderate oven (325 degrees] 45 minutes.
Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
If desired, serve with whipped cream.