xiaoxl/recipe_data huggingface dataset:
Aloha Pizza


Ingredients:
extra virgin olive oil, mozzarella cheese, pineapple, onion, prosciutto, frisee

Directions:
Stretch dough to fit a lightly oiled baking sheet; brush with EVOO and sprinkle with salt and pepper. Scatter mozzarella, pineapple, onion and prosciutto evenly over dough.
Bake at 500 degrees on bottom rack until crust is crisp and cooked through, about 15 minutes. Top with frisee and cut into squares. Serves 4.
Strawberry-Banana Nut Bread


Ingredients:
all-purpose flour, baking soda, salt, ground cinnamon, sugar, eggs, strawberries, bananas, pecans

Directions:
Preheat oven: 350°F., Combine dry ingredients., Add eggs, oil, strawberries, bananas, and pecans., Stir just until all ingredients are moistened., Spoon batter into two well greased loaf pans., Bake for 60-70 minutes until cake tests done., Cool in pans 5 minutes.
Wholemeal Apple & Cinnamon Scones


Ingredients:
self-raising flour, powdered milk, sugar, cinnamon, apple, sultana, water

Directions:
Sift dry ingredients into a bowl, add remaining ingredients & combine well., Turn out onto a lightly floured surface & knead until smooth., Pat dough out & cut into rounds using a 6cm scone cutter., Place scones on an oven tray and bake at 200.C for 12-15 mins or until cooked.
Russian Cream


Ingredients:
water, sugar, plain gelatin, sour cream, vanilla, papayas, blueberries

Directions:
Mix together cream, sugar, and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved.
Cool until slightly thickened.
Fold in sour cream and flavor with vanilla.
Whisk until mixture is quite smooth.
Pour mixture into a serving bowl or 3 cup metal mold.
If you want to make individual servings, pour into six small 1/2 cup individual molds.
Cover and chill until set, at least 4 hours.
Unmold by dipping container in hot water until edges being to melt.
Invert mold onto a serving dish and surround with fruit.
Kittencal's Soft and Tender Pull-Apart Garlic Rolls/Buns


Ingredients:
butter, garlic powder, warm water, sugar, dry yeast, all-purpose flour, sugar, salt, garlic powder, milk, shortening, egg

Directions:
Spray two round 8-inch baking pans with cooking spray (preferable a dark metal pan].
Melt 1/3 cup butter then mix in 1 teaspoon garlic powder until well combined.
Drizzle enough melted butter/garlic mixture to lightly cover the bottom of the pan; set the remaining butter/garlic mixture aside to use later.
Attach the kneader blade to the heavy duty stand mixer.
In a small bowl or cup proof the yeast with 1 teaspoon sugar in 1/2 cup warm water for about 8-10 minutes or until foamy (if the yeast does not foam discard and start again].
In the stainless steel mixing bowl from a heavy duty stand mixer combine 2-1/2 cups flour with 1 tablespoon sugar, salt and 1 to 1-1/4 teaspoons garlic powder, warm milk, soft shortening and egg.
After the yeast has been proofed pour into the bowl then start mixing/kneading adding in a little more flour if needed to create a soft smooth dough (kneading time should take about 7-8 minutes].
Remove to a greased bowl; cover and allow the dough to rise until doubled in size (about 1 to 1-1/2 hours, rising time will vary depending on the temperature of your kitchen and also dough with added egg will take longer to rise].
Punch down the dough then divide into 10 even pieces then shape into balls.
Place 5 balls in each pan (4 around the edges and 1 in the middle].
Stir the reserved melted butter/garlic mixture once again before using as the garlic powder may have settled on the bottom, the lightly drizzle on top of each bun.
Using your hands turn the balls to coat in the butter mixture.
For even more garlic flavor pinch a small amount of garlic powder between your fingers then sprinkle over the top of each dough ball.
Cover with a light clean tea towel and allow to rise for about 30 minutes or until almost doubled in size.
Bake in a preheated 375 degree F oven for about 25 minutes or until golden brown.
Kentucky Boilermaker Meatballs


Ingredients:
lean ground beef, eggs, Bourbon, beer, barbecue sauce

Directions:
Dice and sauté the onion in oil until brown.
Remove the skillet from the heat and deglaze with bourbon and set aside to cool.
Combine all (except beer] ingredients in a bowl & mix by hand. Form into 1 inch balls.
In a large pot, place the beer and bring to a boil.  Add the meatballs.  Boil until they are floating.
Finish in oven at 425 degrees until brown.
Serve with more BBQ sauce for dipping if desired.
Cream of Broccoli Soup


Ingredients:
onion, garlic cloves, turnips, kale, broccoli florets, raw cashews

Directions:
Remove the center stem from the kale and discard. Wash and chop kale leaves and put in a large soup pot (at least 7 quarts]. If you don't know how to remove the stems from kale, Google: remove kale stems.
Add chopped onion, garlic, turnips, broccoli and broth to soup pot.
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce heat, cover and simmer, stirring occasionally until vegetables are soft, about 20-25 minute.
Remove about half the soup and blend with the cashews until smooth. Return mixture to pot and reheat.
Whipped Skim Milk (W/Vanilla and Cinnamon)


Ingredients:
skim milk, vanilla, cinnamon

Directions:
Combine all ingredients in a blender., Use the ice crush option to pulse until the ice is mostly blended., Blend in a blender on the very highest speed for 5 minutes.
The Realtor's Strawberry Ice Cream


Ingredients:
fresh strawberries, lemon juice, sugar, milk, heavy cream, vanilla extract

Directions:
In a small bowl, combine the strawberries, 1/3 cup sugar and lemon juice.  Let sit in frige to macerate for 2 hours.
In a medium bowl, combine all ingredients except strawberry mixture.  Stir until suger is dissolved.  Add juice from strawberries.  Pour into ice cream freezer and freeze according to manufacturers instructions.  Add strawberries during the last 5 minutes of freezing.
Easy Crock Pot Chicken Cacciatore


Ingredients:
onion, chicken, tomato paste, mushrooms, salt, garlic clove, oregano, celery seed, bay leaf, water

Directions:
Place onions in bottom of crock pot.  Add chicken pieces.
Stir  together remaining ingredients.
Pour over chicken.
Cook on low 7  to 9 hours; high 3 to 4 hours.
Serve over angel hair pasta.
RJ's Note:  I made this recipe on 9th of May 1998.  I substituted the tomato paste with a large can of tomatoes that I put through the blender.  The aroma of the chicken simmering in the crock pot sauce all day was fantastic. During the last ten minutes  I added some frozen mixed Chinese vegetables and served the cacciatore over home made pasta noodles (my first attempt at making pasta].  I only used one teaspoon of oregano.  Next time I'll try two.
Honey Garlic Meatballs
Category: main-dish
By C R Henning

These Asian-inspired meatball appetizers are easy to throw together and are a little different than all the other cocktail meatball recipes out there. You can adjust the heat level by adding more or less garlic chili sauce.

Ingredients:
½ cup ketchup
¼ cup brown sugar
¼ cup honey
3 cloves garlic, minced
2 tablespoons chile-garlic sauce
2 tablespoons soy sauce
1 teaspoon Chinese five-spice powder
1 (2 pound) bag frozen cooked meatballs

Directions:
Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour. Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat. Cook on Low for for 4 hours, stirring occasionally.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 5 hrs 10 mins
Yields: 25 meatballs

Calories: 515.8
Fat: 23.4 g
Saturated fat: 8.3 g
Carbohydrates: 44.4 g
Sugars: 30.2 g
Dietary fiber: 1.1 g
Protein: 31.5 g
Cholesterol: 150.8 mg
Sodium: 1110 mg
Baba Ghanouj - Middle Eastern Eggplant Dip


Ingredients:
eggplant, garlic cloves, lemon juice, tahini, salt, parsley, black pepper, cayenne, olive oil, parsley

Directions:
Preheat oven to 350.
Line baking sheet with foil and spray lightly with non stick cooking spray.
Slice egglplant(s] in half lengthwise, and place face-down on baking sheet.
Bake for 30-45 minutes, or until very tender.
Cool until comfortable to handle.
Scoop out the eggplant flesh and discard the skin.
Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
Puree until smooth.
Add minced parsley and pulse to combine.
Pour into bowl, check for salt, add pepper and cayenne (if using].
Chill for half hour, or until ready to serve.
Top with a drizzle of olive oil and some parsely.
Veal in Mustard Cream Sauce


Ingredients:
garlic cloves, coarse grain mustard, white wine, flour

Directions:
Heat oil in frypan. Dust steaks with flour and fry for about 3 minutes on each side.
Remove steaks and keep warm.
Add to the same pan garlic, fry until soft.
Add mustard and wine, cook for 3 minutes.
Add cream to pan stir to combine.
Return veal to the pan, coating all sides with sauce. Cook for 1 minute more.
Roasted Red Pepper Aioli and Steamed Artichokes


Ingredients:
garlic clove, cayenne pepper, salt, artichokes, lemon juice, salt

Directions:
Place the egg yolks, garlic, cayenne and slat in the food processor. Puree until smooth, then add the red pepper and puree until smooth again.
While the mixture is pureeing slowly pour in the oil. Puree until the mixture has emulsified to your desired consistency.  Taste, then salt as needed. Cover and refrigerate until ready to serve.
Fill a large pot with 2 inches of water and place a steaming basket over it. Cover and bring to a boil.
Trim the artichoke stems off, and trim ¾ inch off the top of the artichoke flower. Pull off any damaged leaves around the base.
Using kitchen shears, trim each point off the outer leaves.
Squeeze lemon juice over the cut edges to reduce browning.
Sprinkle with salt and place in the steam basket. Cover and steam the artichokes for 30-40 minutes, until a center leaf pulls out easily.
Serve the artichokes with the aioli on the side for dipping! Or try it with fingerling potatoes.
Watermelon Granita with Champagne
Category: desserts
By ilikeit

This is a wonderful dessert as an end of a warm and romantic dinner!

Ingredients:
2 pounds watermelon, seeded and cubed
½ cup white sugar
1 cup champagne
4 slices watermelon

Directions:
Place cubed watermelon and sugar in the pitcher of a blender. Blend for 1 minute. Stir in the champagne. Pour the watermelon mixture into a plastic container, cover and place in the freezer. Stir the mixture with a fork every 30 minutes until frozen, about 2 hours. Before serving, remove the frozen granita from the freezer and stir well using a fork or place in the food processor and process until it reaches the desired consistency. Serve in tall glasses garnished with sliced watermelon.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 302.7
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 65.4 g
Sugars: 57.3 g
Dietary fiber: 2.1 g
Protein: 3.2 g
Sodium: 8.3 mg
Elegant Potatoes Au Gratin


Ingredients:
sharp cheddar cheese, salt, butter

Directions:
Boil potatoes in jackets, cool in refrigerator.
Peel and shred using medium grater.
Shred cheese with same grater.
Butter 2 quart casserole.
Alternate layers of potatoes and cheese in casserole;  sprinkle with salt.
Pour cream over potato cheese layers.
Combine crumbs and butter;  sprinkle over top.
Refrigerate, covered.
Bake, uncovered, in a 350 degree oven until heated through, 55-65 minutes.
Rosemary Tomato Leek Soup
Category: soups-stews-and-chili
By LUNACITY

I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.

Ingredients:
¼ cup butter
1 large leek - cut lengthwise, washed, trimmed, and thinly sliced
3 sprigs fresh rosemary, leaves stripped
2 teaspoons minced garlic
4 (16 ounce) cans diced tomatoes
¼ teaspoon cayenne pepper
10 leaves basil, minced
heavy whipping cream, or as needed
salt and ground black pepper to taste

Directions:
Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes. Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour. Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 214
Fat: 15.1 g
Saturated fat: 9.5 g
Carbohydrates: 14.2 g
Sugars: 8.4 g
Dietary fiber: 2.8 g
Protein: 3.4 g
Cholesterol: 47.5 mg
Sodium: 765.8 mg
Date Bars


Ingredients:
all-purpose flour, baking powder, salt, butter, margarine, sugar, eggs, vanilla extract, fresh lemon rind, pitted dates, walnuts, sugar

Directions:
Combine flour, baking powder and salt.
Set aside.
Grease and flour a 9-inch square baking pan and preheat oven to 350°F Cream butter and sugar until light and fluffy.
Stir in eggs and vanilla until well blended.
Stir in the flour mixture.
Add the peel, dates, and nuts.
Put batter in baking dish, sprinkle with 1/2 tablespoons sugar, and bake until golden brown, 25-30 minutes.
Cool in pan on a rack.
Cut in squares while still warm.
Caramel Apple Jam


Ingredients:
apples, water, butter, sugar, brown sugar, ground cinnamon, ground nutmeg

Directions:
In large pot combine apples, water and butter.  Cook and stir over low heat until apples are soft.
Stir in pectin and bring to a rolling boil, stirring constantly.  Add the sugars, cinnamon, and nutmeg; return to rolling boil.  Boil for 1 minute, stirring constantly.
Remove from the heat and skim off any foam.  Ladle hot jam into hot sterilized jars, leaving 1/4 inch headspace.  Process for 10 min in boiling water bath.
Fesenjan-Inspired Pomegranate Meatballs


Ingredients:
Bulgar wheat, boiling water, ground lamb, ground beef, yellow onion, walnuts, cumin seed, ground cinnamon, ground cardamom, ground cloves, black pepper, kosher salt, egg, of fresh mint, pomegranate molasses, fresh mint leaves, pomegranate molasses, plain yogurt

Directions:
*Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary].
Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming.
PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.
Place meatballs on the parchment-lined baking sheet.
Bake for 20-25 minutes.
Drain on paper towel then transfer the meatballs to a serving platter. I garnished them with fresh mint and a light drizzle of pomegranate molasses. If desired, serve a bowl of plain yogurt on the side to accompany the meatballs.
*Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.
Sinful Cheesecake Brownies


Ingredients:
unsalted butter, bittersweet chocolate, sugar, eggs, flour, salt, vanilla extract, chocolate chips, cream cheese, sugar, vanilla extract

Directions:
Line a 9-inch (23cm] square pan with foil, making sure it goes up all four sides. Use two sheets if necessary. Mist with non-stick spray or grease lightly.
Preheat oven to 350 degrees (180C].
In a medium saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the 2/3 cup (130g] sugar, then the eggs.
Mix in the flour, cocoa powder and salt, then the vanilla and chocolate chips. Spread evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, the yolk, 5 tablespoons (75g] of sugar, and vanilla until smooth.
Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter.
Bake for 35 minutes, or until the batter in the center of the pan feels just set.
Let cool, then lift out the foil and peel it away. Cut the brownies into squares.
Storage: These will keep in an airtight container for a couple of days. They also freeze well, too.
Chupe (Peruvian Shrimp Chowder)
Category: soups-stews-and-chili
By Elise Roedenbeck

Chupe is a traditional Peruvian chowder made from zapallo and seafood. Zapallo is a very large, pumpkin-like squash; however, it is brighter and sweeter than a regular pumpkin. Because it is not widely available I've substituted a butternut squash which comes close in sweetness and texture. Some recipes call for cream cheese but I prefer feta, as it balances out the sweetness of the squash very nicely.

Ingredients:
2 tablespoons olive oil
1 large red onion, chopped
salt to taste
2 ½ cups cubed butternut squash
3 cloves garlic, minced
ground black pepper to taste
4 cups chicken stock
2 ears fresh corn, each cut into 4 pieces
¼ cup peas
¼ cup white rice  (Optional)
½ pound uncooked medium shrimp, peeled and deveined
1 (6 ounce) package brine-packed feta cheese, crumbled, brine reserved
½ cup milk

Directions:
Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes. Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes. Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 386.8
Fat: 18.2 g
Saturated fat: 8.1 g
Carbohydrates: 37.9 g
Sugars: 9.2 g
Dietary fiber: 4.3 g
Protein: 21.1 g
Cholesterol: 126.9 mg
Sodium: 1328.3 mg
Double Strawberry Lemon Cheesecake


Ingredients:
graham cracker pie crust, lemon gelatin, lemon zest, lemon juice, cream cheese, cottage cheese, boiling water, Cool Whip, strawberries

Directions:
In a blender, blend boiling water with lemon jello until dissolved.
With blender still running, add lemon zest, lemon juice, cream cheese, and cottage cheese.  Blend until smooth.
Fold in the Cool Whip until fully mixed.
Put a few inches of cheese mix in the bottom of the graham cracker crust.
Pour a layer of diced strawberries on top, then another layer of cheese mixture.
Let pie set up in refrigerator for a few hours.
Serve with a scoop of diced strawberries on the top.
Low Fat Whole Wheat Banana Nut Chocolate Chip Cookies


Ingredients:
whole wheat flour, baking powder, baking soda, salt, sugar, egg, vanilla, unsweetened applesauce, chocolate chips, walnuts

Directions:
Beat Sugar and applesauce.
Add in egg and vanilla.
Slowly add mashed bananas with the dry ingredients, beating each addition well.
Stir in chocolate chips and nuts and drop dough onto a greased cookie sheet in rounded tablespoons.
Bake at 375 degrees for 14-15 minutes.
Ham & Noodle Stove Top Casserole, Pennsylvania Dutch Style


Ingredients:
cooked ham, red onion, dried thyme, salt, white pepper, milk, extra-sharp cheddar cheese

Directions:
Cook the noodles according to the package directions.  Drain and slightly butter.
Meanwhile, heat oil in a 4 quart saucepan over medium-high heat.  Add onion and saute for 1 minute.  Add ham and cook for about 15 minutes, until the onion is tender.  (Stirring occasionally.].
Stir in the soup and the milk.  Reduce the heat to medium-low.  Cook and stir for 5 more minutes.
Add the cheese and stir until it melts.
Gently mix in the noodles and cook just until heated through.
Slow Cooker Cube Steak With Gravy


Ingredients:
flour, salt, pepper, onion, water

Directions:
Heat oil in a skillet over med/high heat.
Put flour, salt and pepper in a zip lock bag and mix  well.  Add the cube steaks one at a time, close bag, and shake to coat in flour.
Add steaks to hot oil and brown on each side.  Transfer steaks to the slow cooker.
Add sliced onion rings and 2 cups of water to the crockpot as well.
Cook on low setting for 8 hours.
Mix together gravy mix, onion soup mix and the cream of mushroom soup with the last 1 cup of water.  Add this to the slow cooker and mix gently so you do not tear up the steaks.
Cook the cube steaks and gravy for 3 minutes longer.  Serve over mashed potatoes or noodles.
Chocolate Sauce
Category: side-dish
By sal

Just cocoa, sugar, water and vanilla in this quick chocolate sauce.

Ingredients:
.66 cup unsweetened cocoa
1.66 cups white sugar
1 ¼ cups water
1 teaspoon vanilla extract

Directions:
In a medium saucepan over medium heat, combine cocoa, sugar and water.  Bring to a boil and let boil 1 minute.  Remove from heat and stir in vanilla.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 cup

Calories: 178.4
Fat: 1 g
Saturated fat: 0.6 g
Carbohydrates: 45.4 g
Sugars: 41.7 g
Dietary fiber: 2.4 g
Protein: 1.4 g
Sodium: 1.5 mg
Sauteed Spinach With Indian Spices


Ingredients:
butter, red onion, garlic cloves, ginger, ground cumin, ground turmeric, fresh spinach, brown mustard seeds

Directions:
In a high straight-sided medium skillet, melt the butter over medium-high heat. Add the shallots and the garlic, and cook until shallots are lightly browned, 2 to 3 minutes.
Stir in ginger, cumin, and turmeric, and cook for 30 seconds.
Add spinach and mustard seeds; season with salt and pepper; cook, tossing until spinach is just wilted, 1 to 2 minutes. Remove from skillet, and serve immediately.
Grilled Pink Grapefruit


Ingredients:
pink grapefruit, honey, ground allspice, mint sprig

Directions:
Preheat the grill., Peel the grapefruit and remove the pith., Cut in to quarters., Place the quarters in a ovenproof shallow dish., Mix together the honey and allspice and spoon over the grapefruit quarters., Cook under the grill for 5 minutes., Serve garnished with mint, if desired.
Posole Soup
Category: soups-stews-and-chili
By Bryan B

Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients.

Ingredients:
2 pounds pork loin
2 teaspoons salt
water to cover
4 cups hominy
2 tablespoons chili powder
½ cup shredded cabbage for garnish
1 small head cabbage, shredded
1 tablespoon onion
1  lime, cut into wedges

Directions:
In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary. Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes. Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

Prep time: 10 mins
Cook time: 45 mins
Total time: 2 hrs 55 mins
Yields: 4 servings

Calories: 629.6
Fat: 30.8 g
Saturated fat: 10.3 g
Carbohydrates: 37.8 g
Sugars: 6.7 g
Dietary fiber: 10.6 g
Protein: 50.2 g
Cholesterol: 142.9 mg
Sodium: 1686.4 mg