xiaoxl/recipe_data huggingface dataset:
Zucchini “pasta” With Pesto


Ingredients:
zucchini, grape tomatoes, basil pesto, salt

Directions:
Use a spiralizer or grate zucchini lengthwise using the large holes of a box grater, into spaghetti-like noodles. It should measure about 2 L (8 cups].
Place zucchini in a salad spinner or a colander to drain excess liquid, about 15 minutes. Press down gently to remove more liquid.
Transfer to a bowl and toss with tomatoes, pesto and salt until coated. Season with fresh pepper.
Hearty Wheat Bread (Not Bread Machine)


Ingredients:
warm water, active dry yeast, molasses, vital wheat gluten, stone ground whole wheat flour, all-purpose flour, sunflower seeds, salt, stone ground whole wheat flour

Directions:
Stir yeast and molasses into water.
Mix all dry ingredients except additional flour.
Combine dry mixture with yeast mixture knead in additioal flour to form elastic dough.
Place in greased bowl, turn greased side of dough up.
Let rise in warm place until double, 60-90 minute
Punch down dough and roll out on floured suface divide in half. Roll into loaves and place in greased bread pans.
Let rise 45 min - 1 hour.
Bake 350F for 40-45 minute.
Pumpkin Pie - Carnival Spa Inspiration


Ingredients:
pumpkin puree, Nutrasweet, cornstarch, ground ginger, ground cinnamon, skim milk, vanilla extract

Directions:
Preheat oven to 350°F.
In a med bowl, combine all filling ingredients & whisk till smooth. Pour into pie shell & bake 30-35 min or till center is set.
Allow to cool on a wire rack, refrigerate till ready to serve & garnish as desired.
Chilli-Salt Squid


Ingredients:
squid, all-purpose flour, chili powder, sea salt, red chilies, spring onions, coriander sprig, lemons

Directions:
Clean squid by gently pulling head and tentacles away from the body.
Pull out the clear backbone (quill] from inside the body and discard entrails.
Cut tentacles from the head just below the eyes; discard head.
Remove side wings and fine membrance from body.
Rinse body, tentacles and wings thoroughly and pat dry with kitchen paper.
Cut squid down the centre so that it will open flat out, and slice body and wings into 5mm (1/4in] wide strips.
In a large bowl, combine flour, chilli powder and salt.
Add squid, including tentacles, and toss to coat, shaking off any excess flour.
Heat oil in a hot wok until the surface seems to shimmer slightly.
Add half the squid and deep-fry for about 1 minute, or until just tender and beginning to colour.
Remove with a slotted spoon and drain well on kitchen paper.
Repeat process with remaining squid.
Add chillies to the same hot oil and fry for about 30 seconds, or until they are a deep bright-red colour; remove with a slotted spoon and drain well.
Arrange squid on a platter and garnish with fried chillies, spring onions and coriander.
Serve immediately, with lemon halves.
Aromatic Spiced Coffee Rub for Meat


Ingredients:
star anise, cloves, coffee beans, black peppercorns, dried sage, garlic powder

Directions:
Grind the spices together in a spice grinder, careful to let the contents settle before removing the lid.
Mix well in a bowl with salt, sugar, and garlic powder.
Rub on beef roast or venison and let sit for at least 2 hours.
Roast the meat as directed by your recipe.
[Chef’s Note: This rub can also be used for grilling meats such as beef, chicken, duck and pork, although the coffee flavor will be quite strong if the meat is not slow-roasted. For grilling, it is  suggested using only 2 tablespoons of coffee beans, and using the rub as a seasoning, rather than completely covering the meat.].
Potluck Portion -- Cottage Cheese Summer Breeze Salad


Ingredients:
small curd cottage cheese, cucumbers, green bell peppers, tomatoes, roma tomatoes

Directions:
Chop Cucumbers, Peppers, and Tomatoes into manageable bite size hunks, and place in large mixing bowl.
Pour both packs of the dry dip mix over veggies and mix to coat.
Fold in cottage cheese and mix to distribute dip mix and veggies throughout then Chill until ready to go to party.
Pancake With German Christmas Spices


Ingredients:
flour, baking powder, milk, egg, yoghurt, sugar

Directions:
Add all dry ingredients in a bowl. Make a hole in the middle and add milk, egg and yoghurt.
Mix all.
Fry the batter in a pan with butter over medium heat until it is golden brown.
Here you can get the spices :    http://www.die-scheune-delikatessen.de/en/shop-2/blend-of-spices/german-lebkuchen-spice-gingerbread/.
Barbara's Kitchen Counter Vinaigrette


Ingredients:
fresh lemon juice, Dijon mustard, garlic clove, light olive oil, kosher salt

Directions:
Shake ingredients in a jar with a tight fitting lid.
No need to refrigerate the left over dressing; you can leave it on the counter for a couple of days, just shake and serve.
Number of servings is relative - this usually is enough for two or three bowls of salad ~ or 3 dinners.
Spicy Honey-Roasted Chicken
Category: meat-and-poultry
By KDcook

A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!

Ingredients:
1 (6 pound) whole roasting chicken
½ cup honey
1 tablespoon chili powder
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon garlic powder
2 tablespoons butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan. In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter. Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan. Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 5 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 1 whole roasted chicken

Calories: 523
Fat: 28.8 g
Saturated fat: 9 g
Carbohydrates: 18.5 g
Sugars: 17.6 g
Dietary fiber: 0.5 g
Protein: 46.3 g
Cholesterol: 153.2 mg
Sodium: 462.6 mg
Banana-Berry Brownie Pizza


Ingredients:
water, egg, cream cheese, sugar, egg, vanilla extract, strawberries, firm banana

Directions:
In a bowl, combine brownie mix, water, oil, and egg until well blended.
Spread into a greased and floured 12-in pizza pan.
Bake at 350 for 25 minutes.
In a mixing bowl, beat the cream sheese, sugar, egg, and vanilla until combined.
Spread over brownie crust.
Bake 15 minutes longer or until topping is set.
Cool on a wire rack.
Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate.
Refrigerate leftovers.
Roasted Edamame
Category: appetizers-and-snacks
By Jill

Good for snacking or for a crunchy addition to your salad. You can play around with the seasonings you mix in (some ideas are: paprika, black pepper, chili powder, wasabi powder).

Ingredients:
1 (16 ounce) package shelled edamame
1 tablespoon extra-virgin olive oil
1 tablespoon kosher salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Toss edamame, olive oil, and salt together in a large bowl. Spread in a single layer in a shallow baking pan. Roast in the preheated oven until edamame are crispy, 20 to 30 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 2 cups

Calories: 98.5
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 6.3 g
Dietary fiber: 2.4 g
Protein: 7.3 g
Sodium: 728.5 mg
Braised Country Style Ribs


Ingredients:
country-style pork ribs, onion, carrots, celery rib, garlic cloves, tomato paste, red wine, tomatoes with juice

Directions:
Preheat your oven to 325.  Heat a large Dutch oven over medium high heat.
Season the ribs all over with salt and pepper.
Place a small amount of oil in your pan and place the ribs in the pan, being careful you don't crowd them.  Brown the ribs on all sides, about 3 minutes per side.  The trick to searing is: do not move the meat!  It will let you know it's ready to be turned when you nudge it gently with tongs and it lets go of the pan.
When all of the meat is browned, remove it to a plate and add the onion, carrots and celery to the pan.  Cook for about 5-7 minutes, or until the veggies are just beginning to brown.
Add the tomato paste and cook - it will stick to the brown bits on the bottom of the pan, but that's exactly what you want.  You want the tomato paste to turn completely brown.  When this happens, about 4 minutes or so, add the garlic, and then deglaze the pan with the red wine, scraping up all of the brown bits.
Add the tomatoes and the chicken stock.
Place the ribs back into the pan, nestling them down into the liquid.  Cover loosely with foil and place in the oven,  Cook for an hour, the turn the ribs over and cook another hour.  These ribs take about 2-3 hours to cook, depending on the beginning size.  They are done with they begin falling apart and off the bone.
When the ribs are done, remove them to a plate and strain the cooking liquid through a strainer - it doesn't have to be perfectly strained, a colander is fine.  Discard the solids and place the sauce and ribs back in the pan and keep warm until serving.  The liquid makes a nice thick sauce which doesn't need any sort of butter mounting or anything, it's rustic.
Monkey Tails
Category: desserts
By CRYSTALSHOE

These chocolate-covered frozen bananas are a great summer treat.  The ripe bananas have a wonderful creamy consistency when frozen, and the rich chocolate coating is delicious.  You can vary the toppings to suit your taste, including drizzling with melted white or milk chocolate, or caramel. Roll in shredded coconut, chopped nuts, sprinkles, or other toppings.

Ingredients:
10  ice pop sticks
5  very ripe bananas, peeled and halved crosswise
1 (16 ounce) package semisweet chocolate chips
1 tablespoon butter
10 tablespoons flaked coconut, or as needed

Directions:
Insert 1 pop stick into the cut end of each banana. Place the bananas on a wax paper covered baking sheet and freeze until the bananas are frozen, about 2 hours. Melt the chocolate and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Dip the frozen bananas in the melted chocolate, spooning the chocolate over the banana to cover it completely.  Roll in coconut if desired. Place the dipped bananas on the wax paper-covered baking sheet, and freeze until the chocolate is firm.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 10 servings

Calories: 309.3
Fat: 17 g
Saturated fat: 10.7 g
Carbohydrates: 44.9 g
Sugars: 34.5 g
Dietary fiber: 4.5 g
Protein: 2.7 g
Cholesterol: 3.1 mg
Sodium: 29 mg
Loaded Texas Toast


Ingredients:
chicken breasts, black olives, parmesan cheese

Directions:
Spread sauce on  each piece of toast.
Add ingredients on to toast in no special order with shredded cheese off to the side.
After adding ingredients,   Sprinkle shredded cheese on top.
Place in oven for 7-8 minutes or until cheese is melted and bread starts to brown.
Sprinkle with parmesan cheese after  toast  is out of the oven.
Enjoy!
Walnut Date Chocolate Chip Cookies - No Grain


Ingredients:
dates, walnuts, egg, vanilla, baking soda, salt, chocolate chips

Directions:
Grind dates and walnuts into a powder in a food processor., Mix in egg, vanilla, baking soda, and salt., Fold in chocolate chips., Place 12 equal spoonfuls on a parchment covered cookie sheet., Bake at 350 9-11 minutes until golden but still soft in the center.
Ranch Cheese Ball


Ingredients:
cream cheese, cheddar cheese, black pepper

Directions:
Soften cream cheese, stir in ranch mix and cheese until all combined., Form into ball and roll in black pepper., Place in fridge and chill overnight for flavors to combine., Serve with crackers.
Vietnamese Ginger Fish Sauce - Nuoc Mam Gung


Ingredients:
gingerroot, red chilies, garlic, sugar, fish sauce, lime juice, water

Directions:
"Combine all ingredients together in a container."
Goat Cheese, Chive and Pistachio Spread


Ingredients:
garlic clove, kosher salt, unsalted butter, pistachio nut, fresh chives, ground pepper

Directions:
In a food processor fitted with a metal blade, process the garlic & salt until garlic is finely minced, then add the goat cheese & butter & process until combined & smooth.
Scatter nuts & chives over the top, then add a little ground pepper & pulse 2-3 times until combined.
Taste & adjust the seasoning, if necessary, then transfer to a serving bowl & ENJOY!
Easy Mexi-Cheese Dip
Category: appetizers-and-snacks
By kyalamode

This is a wonderful cheese dip for parties, or even as a meal during football games! Serve hot or cold with tortilla chips. For an excellent main dish, stir in 1 pound of cooked hamburger meat.

Ingredients:
½ (2 pound) loaf cubed processed cheese food
1 (10.75 ounce) can  condensed golden mushroom soup
1 (14.5 ounce) can diced tomatoes with green chile peppers

Directions:
Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes. Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 to 10 servings

Calories: 219.3
Fat: 15.4 g
Saturated fat: 8.8 g
Carbohydrates: 9.3 g
Sugars: 4.5 g
Dietary fiber: 0.8 g
Protein: 11.4 g
Cholesterol: 46.9 mg
Sodium: 1191.5 mg
Wooly Sweater


Ingredients:
oatmeal, flour, baking soda, salt, plain nonfat yogurt, water

Directions:
Preheat the oven to 400 if baking., Grease a baking sheet or a skillet., Mix the dry ingredients., Add the yogurt., Add enough water to make a batter., Pour onto the baking sheet and bake for 10 minutes., OR fry in the frying pan, turning once the first side is golden brown.
Abkhazia: Akuteitsarsh (Chicken in Peanut Sauce)


Ingredients:
chicken thighs, peanuts, onions, garlic cloves, butter, cilantro, fresh basil leaves, dried fennel, savory, chicken broth, white wine vinegar, pomegranate juice, salt

Directions:
Put the chicken thighs in a pot and cover them with cold water. Bring the water and thighs to a boil, then reduce heat and simmer until thighs are nearly done.
Mash the peanuts, garlic, salt and herbs in a mortar and pestle, then add the reserved chicken stock. (Alternately, you can just put the peanuts, garlic, salt and herbs into a food processor with the chicken stock].
Meanwhile, transfer the chicken to a skillet with the butter, onion and adjika. Sauté until chicken is cooked through (use a meat thermometer to be sure].
When the chicken is done cooking, pour the peanut sauce over it and bring everything up to serving temperature.
Strawberry Margarita Pie


Ingredients:
butter, sugar, strawberries, sweetened condensed milk, lime juice, triple sec, Cool Whip

Directions:
Combine pretzel crumbs, butter, and sugar and mix well., Press firmly on bottom and up sides of a lightly buttered 9-inch pie pan., Combine milk, lime juice, strawberries, tequila and triple sec and blend well., Fold in Cool Whip and pour into crust., Place in freezer for four to eight hours., Remove from freezer and let stand 10 minutes before serving., Garnish with whipped cream or Cool Whip.
Watermelon Ice


Ingredients:
honeydews, cantaloupe, fresh lime juice

Directions:
Place melon chunks in a single layer in plastic freezer bag; freeze about 8 hours or until firm. Place frozen melon in food processor. Let stand 15 minutes to soften slightly. Add pineapple and lime juice. Process until smooth. Spoon into individual dessert dishes. Serve immediately.*.
*Ice may be transferred to airtight container and frozen up to 1 month. Let stand at room temperature 10 minutes to  soften slightly before serving.
Cat Food - Raw Diet


Ingredients:
rabbit, boneless chicken, turkey, water, eggs, salt, liver

Directions:
Ground rabbit (meat, bones, and liver]: thaw it and mix in the ground and chunked chicken/turkey thigh meat and skin as discussed above.
The supplements are added to the water and, once they are all dissolved, this supplement slurry is added to the meat/bones/skin/liver/eggs.  use hands to thoroughly mix the food.  After the food is mixed well, it is portioned into containers and put into the freezer.
Note that for this preparation, a grinder (for use with bones] is not needed but a food processor is.
Chicken/turkey thighs:  The second way to make food is to.
Bake (at 350 degrees] the chicken/turkey thighs and liver leaving ~50% of the thigh meat raw.  (The time needed varies depending on how thick the thighs are.]  use a Pyrex dish to use all of the fat drippings so you can add them to the ground meat/bones/skin/liver/eggs.
Remove from the oven and put in cold water to stop the cooking process.
Remove some of the raw meat from the bone for chunking.
Cut the meat into chunks for dental health --  as much as you have the patience for.  - Use sharp scissors. Chunks should be between the size of a pea to the size of a die.
Run the meaty bones and non-chunked meat and skin through the grinder using a plate with 4 mm holes:
Run the liver through the grinder along with the meat and bones.  It is also a good idea to run the cooked eggs through the grinder.  This way, they will be broken up and more evenly dispersed through the food.  (Some cats don't like the taste of egg.] The ground meat/bones/skin/liver/eggs plus the fat drippings from the baking pan and the chunks of meat are then placed in the refrigerator while the supplements are mixed up.
Mixing up the supplement slurry:
Whether you are using pre-ground rabbit with additional ground boneless poultry meat and skin, or chicken/turkey thighs that you have ground yourself, it is now time to combine the water, egg yolks (if you did not cook the whole egg],  vitamin E, vitamin B-complex, taurine, and fish oil with a whisk.
Note that it is helpful to put the fish oil capsules in warm water in advance of mixing up the supplement slurry.  It takes about 15 minutes for them to dissolve. It is ok to leave the capsules in the water.  Most cats readily eat them but if your cat is not fond of fish, then you may want to remove them.
Remember to add the Lite salt if using only chicken/turkey thighs.  This is an important source of iodine since the thyroid gland is not included when using only chicken/turkey parts.
Pour the supplement slurry into the meat/bones/skin/liver/egg mixture.  Mix very well then portion into containers and freeze.
Ideally, the food should only be in the refrigerator (in a completely thawed state] for 48 - 72 hours so keep that in mind when choosing your container size.
Sarah's Oatmeal Cake


Ingredients:
oatmeal, boiling water, granulated sugar, light brown sugar, eggs, flour, baking soda, salt, cinnamon

Directions:
"Pour the boiling water over the oatmeal and let it cool. Add baking soda, salt, and cinnamon to the sifted flour.  Add the granulated and brown sugars.  Mix in the eggs and oil.  Combine the batter with the oatmeal. Pour mixture into a 9 by 12 inch pan.  Bake.for 40-50 minutes at 350 degrees."
Ginger-citrus Syrup


Ingredients:
granulated sugar, water, ginger, fresh lemon juice, lemon, zest of, grapefruit juice, grapefruit, zest of, cornstarch, water

Directions:
In a small saucepan, combine sugar, water, ginger and juice and zest of lemon and grapefruit.
Bring to a boil, then reduce the heat and simmer uncovered for 15 minutes.
Remove any scum (bubbles] that float to the surface.
Add cornstarch mix and stir for about 1 minute until thickened.
Remove from heat and allow to cool.
Transfer to a covered glass jar and refrigerate.
This will keep for about a month in the fridge.
When someone in your family gets the flu or the chills, put 2 Tablespoons in a mug with hot water, stir.
Let them drink this slowly and follow up with either Tylenol or Asprin.
They will be better in no time.
Koalslas (Holland Dutch Cole Slaw)


Ingredients:
vinegar, pepper, salt, sugar, dry mustard, butter, egg, cabbage

Directions:
Combine the first six ingredients in saucepan and heat to boiling .
Add some hot mixture to egg and add back into mixture.
Cook until it thickens. Take from heat and beat in cream.
Pour (while hot] over finely chopped cabbage.
Chill and serve.
Old Fashion Macaroni and Cheese


Ingredients:
macaroni, butter, flour, dry mustard, salt, water, cheddar cheese, cottage cheese, sour cream

Directions:
Preheat oven to 350 degrees, butter large casserole dish.
In a saucepan on stove melt butter then add flour to make roux. Add dry mustard and salt, stir well. Add milk and water. Stir until thickened being sure to beat out any lumps with a whisk.  Remove from heat and mix in cheddar cheese, cottage cheese and sour cream.
Mix in macaroni.
Place mixture in baking dish, top with grated cheese and paprika.
Bake for 40 minutes or until heated through, bubbling and cheese on top is melted.
Bolo Bao (Chinese Pineapple Buns)
Category: bread
By Helen

I love making these Chinese pineapple buns (bolo bao). They're my favorite treat. Being Chinese, my parents would always go to the Chinese bakery during the weekend and buy these to eat for breakfast or for a snack. Now that I learned how to make these myself, it has saved a lot of money.

Ingredients:
1 ½ cups white sugar
1 cup lukewarm water
1 cup lukewarm milk
2 packages active dry yeast
⅔ cup salted butter, melted
2  eggs
7 cups bread flour, or more as needed
1 cup sugar
½ cup butter
2  egg yolks
4 tablespoons milk
1 teaspoon baking soda
2 cups all-purpose flour
3 teaspoons baking powder
1 cup canned red bean paste, or as needed  (Optional)

Directions:
Combine 1 1/2 cups sugar, lukewarm water, and 1 cup lukewarm milk in a very large bowl. Add yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add 2/3 cup melted butter and 2 eggs to the bowl with the yeast mixture and mix well. Add 7 cups flour, 1 cup at a time and mix in; when dough comes together, start kneading until elastic but still sticky. Cover the bowl and let rise for 1 hour in a warm place. Divide dough into 36 equal pieces; cover and let buns rise for 1 hour more. While buns rise, beat 1 cup sugar and 1/2 cup butter together in a bowl. Add egg yolks, 4 tablespoons milk, and baking soda. Combine 2 cups flour and baking powder in a separate bowl; add to the sugar-egg yolk mixture. Refrigerate cookie topping at least 1 hour. Flatten 1 bun in your palm; place a spoonful of red bean paste inside. Squeeze edges together to cover filling and roll bun back into a ball. Let filled buns rise again, 30 minutes to 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Divide cookie topping into 36 equal balls. Flatten the balls and use a knife to make shallow hash mark lines resembling pineapple skin on each. Place 1 topping on each bun and place them on a baking sheet. Bake in the preheated oven until golden, 15 to 20 minutes.

Prep time: 45 mins
Cook time: 15 mins
Total time: 3 hrs 40 mins
Yields: 36 buns

Calories: 241.8
Fat: 7.1 g
Saturated fat: 4.1 g
Carbohydrates: 39.8 g
Sugars: 14.4 g
Dietary fiber: 1.2 g
Protein: 4.9 g
Cholesterol: 38.2 mg
Sodium: 126.9 mg
Garlicky Potato Puffs


Ingredients:
potatoes, butter, garlic cloves, potato starch, salt, fresh ground black pepper, eggs, parsley, paprika

Directions:
Pre-heat oven to 400°F.
Add the minced garlic to the melted butter and allow to stand until needed.
Peel, dice, and boil potatoes till tender; mash with a potato masher.
Add all ingredients to the potatoes and mix well.
Place large tablespoons of the mixture in a buttered baking dish or on a cookie sheet.
Sprinkle each with paprika, if desired.
Bake in the oven for about 10 to 12 minutes, or until golden brown.