xiaoxl/recipe_data huggingface dataset:
Vegan Cupcakes


Ingredients:
soymilk, apple cider vinegar, all-purpose flour, cornstarch, baking powder, baking soda, salt, canola oil, sugar, vanilla extract

Directions:
Preheat the oven to 350F and line muffin pan with cupcake liners.
Whisk the soy milk and vinegar a measuring cup and set aside a few minutes to get good and curdled.
In a large bowl, sift the flour, cornstarch, baking powder, baking soda and salt. Stir to combine.
In a separate large bowl, beat together the soy milk mixture, oil, sugar and vanilla. Stir the dry ingredients and mix until no large lumps remain.
Fill cupcake liners two-thirds full and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Roasted Artichokes & New Potatoes


Ingredients:
artichokes, new potatoes, extra virgin olive oil, garlic cloves, rosemary

Directions:
Preheat the oven to 180 degrees Celsius.
Scrub the new potatoes and rub with the olive oil.
Put into an oven dish and sprinkle over the rosemary, salt & pepper.  Cook until just soft & golden (about 30-40 mins, but keep checking just in case!].
Working quickly (as they go brown], prepare the artichokes by removing & discarding all of the leaves and stems (cut this off at the base], and remove & discard the fluffy bit from inside.  Cut what is left into chunks.  Add to the potatoes along with the garlic and stir until coated in oil.
Cook for another 20-25 minutes.
Nice served with steamed fish & greens.
Ciabatta (Crusty Slipper Bread)


Ingredients:
unbleached all-purpose flour, salt, active dry yeast, warm water, olive oil, cornmeal

Directions:
You will need a baking stone or 2 jelly roll pans that fit side by side in the oven, plus a cookie sheet with no sides or a piece of stiff cardboard to slide the loaves into the oven.
In the bowl of an electric mixer, stir together the flour and salt.
In another bowl, whisk the yeast into the water; then stir the yeast mixture into the flour.
Fit the mixer with the paddle attachment and mix the dough for 1 minute on lowest speed.
Stop the mixer and let the dough rest for 10 minutes.
Beat the dough again on medium speed, until smooth and elastic, about 2 to 3 minutes.
Oil a 3-quart bowl and scrape the dough into it; turn the dough over so that the top is also oiled.
Press plastic wrap against the surface of the dough and let the dough rise at room temperature until it is doubled in bulk, about 1 hour.
About 30 minutes before you are ready to bake the dough, place the baking stone on the middle rack of the oven and preheat to 500°; if you are using pans instead of the stone, invert the two pans side by side on the middle rack of the oven and preheat at the same temperature.
To form the loaves, scrape the dough onto a floured work surface, deflating it as little as possible; gently pat the dough into an 8-inch square; cut in half to make 2 rectangles.
Sprinkle the cookie sheet or cardboard with cornmeal and arrange one of the pieces of dough at the far end, stretching the dough very slightly as you place it on the pan.
Open the oven and slide the loaf onto the stone or one of the inverted jelly roll pans, quickly jerking away the cookie sheet or cardboard.
Repeat with the remaining piece of dough.
Bake until they are very dark golden and reach an internal temperature of about 200 degrees, about 25 minutes.
Cool the breads directly on a rack.
To serve: cut the loaf into thick vertical slices to serve it with a meal; to use the loaves for sandwiches, split them horizontally.
Canned Banana Pepper Rings


Ingredients:
garlic cloves, banana peppers, salt, alum, water

Directions:
1.Prepare jars. I chose to just wash my jars in hot soapy water. I turned my oven on to 175 to put the jars in to keep them warm after washing.
2.Wash whole banana peppers to remove any dirt. Remove tops from peppers and cut peppers into rings. I cut my rings sort of thick, but you can cut them as thick or thin as you want. Also, de-seed if you choose to de-seed your banana peppers.
3.In a large pot, combine 7 cups of water and 7 cups of white vinegar. Heat on high until boiling.
4.At the same time, in a small pot, place jar lids and boil.
5.Once the jars and lids are boiling, turn on low heat.
6.Add 1 clove of garlic to empty jar, then pack banana pepper rings tightly into the jar. Add 1/2 teaspoons salt and 1/2 teaspoons alum to the peppers. Pour hot vinegar-water mixture over the peppers. Immediately put on lid and ring to seal.
7.Repeat with remaining peppers and jars.
Once the jars start to cool, they will seal.
Curry Sausage German Style (Currywurst)  from German Chef


Ingredients:
ketchup, onion, honey, Worcestershire sauce, sugar, curry powder, cayenne pepper, water

Directions:
Dice onions very very small (or use onion powder] and saute in olive oil or butter.
Ad all other ingredients except the water and stir constantly while heating for 5 minutes.
Ad water and reduce heat to a small simmer.
Ad sugar if needed (the sauce should be on the sweet side with just enough kick from the curry and the cayenne].
Cut hotdogs into bite size pieces and saute golden brown. (if you use brats saute or grill brats in one piece and dice when done].
Pour curry sauce over sausage pieces on the plate, sprinkle some curry powder on top.
Best served with french fries.
Two-Tone Challah Bread


Ingredients:
salt, flour, dry yeast, honey, blackstrap molasses, eggs, warm water

Directions:
Make the light dough: put 1 Tbsp of salt at the bottom of the mixer bowl.
Pour 1.25 kg of flour on top of it, then sprinkle 15 g of yeast (so the yeast and salt don't touch].
Make a dip in the flour and fill it with 3/4 c oil, the honey, and 3 eggs.
Start mixing slowly with the "K" blade of your mixer, while gradually adding water as necessary until everything is mixed in well and dough forms.
Put mixer on med/med-high speed for at least 5 minutes.
Oil a giant bowl and move the ready dough into it.  Cover with a damp towel.
Make the dark dough in the same manner, substituting the honey for blackstrap molasses this time.
Put the dark dough in a separate bowl and knead both doughs after 30-60 minutes (if dough has risen properly it should have doubled], for at least 5 minutes each.
This is the time to freeze part of the dough if you're not using it all.  Otherwise, let it rise for another 30-60 minutes and then start rolling out parts so you can braid it.
Bake on medium heat (180°C] for 30-40 minutes or until the white part is golden on top.
Wanda's World Famous Pecan Pie


Ingredients:
butter, eggs, sugar, vanilla, pecan halves

Directions:
Preheat oven to 325°., Beat eggs., Add sugar, corn syrup, butter & vanilla and beat on medium speed with mixer., Fold in pecans until all are coated with goo., Pour into pie shells., Bake for 50 minutes or until toothpick inserted near center comes out clean., Wanda does not recommend deep dish pie shells for this recipe.
Potato and Chickpea Chili


Ingredients:
olive oil, potatoes, onion, garlic cloves, chili powder, ground cumin, stewed tomatoes, chickpeas

Directions:
In casserole dish, combine oil, potatoes, onion, garlic, chili powder, cumin and hot pepper flakes.
Microwave, covered, on High for 5 to 8 minutes, stirring once, until potatoes are almost tender.
Add tomatoes with juice and chickpeas. Microwave, covered on high for 8-12 minutes, stirring once, until potatoes are tender.
Let stand, covered for 3 minutes before serving.
Veggie Chowder


Ingredients:
milk, sweet potato, russet potatoes, carrots, onion, garlic cloves, corn, flour, butter, olive oil, salt, pepper

Directions:
get a heavy bottomed soup pot out.
melt butter and oil together over med.
dice onion and mince garlic, add to butter/oil.
saute about 5 minute.
add chopped sweet potato, potato, and carrots.
add juice from corn.
let boil until veggies are a little tender.
blend flour with some of the milk until smooth.
add the rest of the milk to the pot including flour mix and corn, stir frequently until the soup boils and thickens.
keep pot on med so you so not scorch the milk.
season to taste throughout cooking and enjoy when done!
Chocolate Caramel Cookie Bars


Ingredients:
butter, sugar, brown sugar, vanilla extract, salt, all-purpose flour, evaporated milk, water, cocoa powder, chocolate chips, butter, brown sugar, evaporated milk, vanilla, mini marshmallows, corn syrup, chocolate chips

Directions:
Mix butter and brown and regular sugar in a mixing bowl until creamy. Add vanilla and salt; mix until combined.
Add in flour and mix until the dough starts to form a crumbly mixture.
Mix in evaporated milk until the dough starts to look like play-dough. Add water.
Mix in cocoa powder. The dough should look just like play-dough. Stir in chocolate chips.
Press the dough into a 10x10 (or 9x11] inch and about 2 inches deep pan and bake at 350 degrees for about 20 minutes.
While the cookie layer is in the oven, melt butter for the caramel layer in a saucepan on medium heat.
Add brown sugar and stir on medium-high heat for 2 minutes.
Add evaporated milk and whisk vigorously for about 3-5 minutes, or until thickened and bubbly.
Remove from heat, add vanilla. Stir in cereal. Pour onto the cookie layer and refrigerate for 30 minutes.
In a saucepan on low heat, melt the marshmallows with the corn syrup, stirring until completely melted. then add the chocolate chips and stir continuously just until they're melted, then immediately pour onto the caramel and cookie layers. Wet your hands and press the melted marshmallows and chocolate onto the cooled caramel layer.
Refrigerate for at least 3 hours before serving. Cut into bars and enjoy.
Simply English Bubble & Squeak


Ingredients:
potatoes, cabbage, onion, bacon, parsley

Directions:
Chop cooked, unpeeled potatoes.
In large skillet, fry bacon; drain on paper towel.
Saute onion and in bacon fat until golden brown.
Add chopped, precooked cabbage and chopped, cooked potatoes to the pan with the sauteed onions.
Chop the fried bacon and sprinkle the bits over top surface.
Allow potatoes to become golden brown on bottom over medium heat.
Invert skillet over large serving plate.
Garnish with parsley, if desired.
Sunshine Pasta Salad


Ingredients:
pineapple chunks in juice, cooked pasta, broccoli florets, celery, fresh parsley, garlic clove, olive oil, white vinegar, lemon juice, Dijon mustard, basil, salt

Directions:
Drain pineapple, reserving juice.
Combine all salad ingredients together in large salad bowl.
For dressing - Combine all ingredients together and whisk together well.
Toss salad with the dressing and make sure the salad is well-coated.
Chill for 1-2 hours prior to serving for best results.
Note: When using the asparagus tips, it is best to blanch them approximately 2 minutes in a steamer prior to combining with the salad.
Thai-Style Barbecued Baby Back Ribs


Ingredients:
fish sauce, soy sauce, fresh lime juice, garlic, lemongrass, fresh cilantro, fresh ginger, sugar

Directions:
Mix all the marinade ingredients together in a small bowl and blend well.  Put the ribs into a zip-lock bag or shallow dish and pour the marinade over the meat.  Cover if necessary and refrigerate the meat overnight turning occasionally.
About 30 minutes before cooking, remove the ribs from the refrigerator.  Preheat the oven to 350 degrees F.  Place a roasting pan half full of water in the bottom third of the oven.
Remove the ribs from the marinade and reserve the marinade.  Shake off the excess marinade and place the ribs on a rack in a shallow roasting pan.  Put the pan in the top third of the oven and roast for 1 - 1 1/2 hours, basting the ribs from time to time with the reserved marinade.  The ribs are done when they begin to pull away from the bone and the bone tips are exposed.  The internal temperature of the thickest part should be 155 to 165 degrees F.  Towards the end of the cooking, you could then add them to the grill to get a caramelized grill marks/crust(what I will do when I make these yummy sounding ribs], but be sure to move them often so as not to let them burn from the sugar in the sauce/marinade.
Quick and Easy Thai Style Coleslaw
Category: salad
By TOPROCKMAN

This recipe is incredibly easy. A coleslaw with a sweet and tangy blend of Asian flavors. Takes about 5 minutes to make!  Make it early in the afternoon, and it will be a great with dinner.  Refreshing and delicious - an ideal summer side dish!

Ingredients:
1 (16 ounce) package shredded coleslaw mix
¼ cup lime juice
¼ cup rice wine vinegar
1 tablespoon fish sauce
2 tablespoons sesame oil
2 tablespoons honey
¼ cup chopped peanuts
salt and pepper to taste

Directions:
Pour the coleslaw mix into a large bowl. Pour in the lime juice, rice vinegar, fish sauce, sesame oil, honey, and peanuts. Stir until well blended. If you have a bowl with a lid, put the lid on and shake thoroughly. Taste, and season with salt and pepper. Refrigerate for a few hours, stirring or shaking occasionally, to allow the flavors to blend before serving.

Prep time: 5 mins
Total time: 3 hrs 5 mins
Yields: 8 servings

Calories: 118.9
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 13 g
Sugars: 4.7 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Cholesterol: 4.5 mg
Sodium: 150.3 mg
Rhubarb Lunar Cake


Ingredients:
butter, margarine, sugar, egg, vanilla, all-purpose flour, baking soda, salt, buttermilk, rhubarb, flour, butter, margarine, cinnamon, brown sugar

Directions:
Batter: Cream together butter and sugar until smooth and creamy.
Add egg and vanilla.
Sift together dry ingredients and add to butter and sugar mixture 1/3 at a time, along with buttermilk.
Toss rhubarb with 1 tbsp flour and fold into batter.
Spoon batter into a greased 9 x 13 inch cake pan and smooth the surface.
Topping: Blend together topping ingredients and sprinkle evenly over batter.
Bake at 350F for 45 minutes or until cake has risen, browned and comes away from the edges, and skewer (or toothpick] inserted in the centre comes out clean.
Paneed Pork Medallions


Ingredients:
all-purpose flour, all-purpose flour, egg, water, paprika, salt, garlic powder, black pepper, onion powder, cayenne powder, oregano, dried thyme

Directions:
MAKE SEASONING:
Combine all ingredients thoroughly - yield 2/3 cup.
MEDALLIONS:
Diagonally slice the pork into 8(3 oz] medallions, about 1/2" think each.
Lightly season both sides of the medallions with salt and pepper.
Place 3/4 cup flour in small shallow bowl.
Place the egg wash in a separate small shallow bowl and the bread crumbs in a third shallow bowl.
Sesson the flour, egg wash and bread crumbs with 1 teaspoon each of the Essence.
Dredge pork in seasoned flour, dip in egg mixture, then coat thoroughly with crumbs, shaking off excess after each layer.
In a large, oven-proof sauté pan heat the oil over medium-high heat.
Add the breaded pork and cook until first side is golden, about 2 minutes.
Turn medallions and transfer pan to oven.
Bake for 3-4 minutes, or until a thermometer, inserted into the thickest portion registers 150ºF.
Cover to keep warm until ready to serve.
Serve with spaetzle, hot buttered noodles, or garlic mashed potatoes, a green salad and some nice wine.
Beef and Carrot Stew (Crock Pot)


Ingredients:
butter, margarine, all-purpose flour, tomato sauce, Burgundy wine, carrots, sugar, salt, dried thyme, cinnamon

Directions:
In saucepan melt butter; blend in flour and stir until smooth.
Stir in tomato sauce and wine; cook and stir until bubbly.
Transfer to crock pot; stir in beef and remaining ingredients EXCEPT noodles.
Cover and cook on low 4-6 hours.
Serve over hot cooked noodles.
Buffalo Chicken Chili Mac for Olympians - Rachael Ray


Ingredients:
extra virgin olive oil, boneless skinless chicken breast halves, carrot, onion, celery ribs, garlic cloves, bay leaf, salt, ground black pepper, crushed tomatoes, monterey jack pepper cheese, scallions

Directions:
To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.
Southern Sweet Cornbread


Ingredients:
cornmeal, all-purpose flour, brown sugar, baking powder, egg, vanilla, milk, canola oil

Directions:
Pre-heat oven to 350 degrees.
Mix cornmeal, flour, sugar,and baking powder together.  Add egg, vanilla, milk and oil.
Beat until just smooth, do not over beat!
Pour batter into a greased 8 inch square pan or a cast iron pan.
Bake at 350 degrees for approx 20-25 minutes or until golden brown.
Creamed Corn


Ingredients:
bacon, white corn, corn, sugar, flour, water, milk

Directions:
Fry bacon and remove from skillet.
Cut corn from cob and add to the sugar to corn.
Scrape the cob to get all the"milk".
Add corn to skillet which contains drippings.
Mix the flour with approximately 1/2 water to make a thin paste.
Fill the cup with milk to make 1 cup; add to corn and stir while it thickens, and cooks.
Cook 10-15 minutes or until corn is tender.
Mccormick Best Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, butter, sugar, light brown sugar, eggs, pure vanilla extract

Directions:
Heat oven to 375 degrees F.
Mix flour, baking soda, and salt; set aside.
Beat butter, sugars, eggs and vanilla until creamy.
Gradually mix in flour mixture.
Stir in chocolate chips.
Drop dough by rounded tablespoon about 2-inches apart on ungreased cookie sheets.
Bake 8-10 minutes or until bottoms are browned.
Caramel Apple Cranberry Pie
Category: desserts
By Debra Lundquist

I wanted a pie that combined the best-loved flavors of the season: apples, cranberries, cinnamon, and nutmeg! We had 5 different types of pie this Thanksgiving, and this pie received the most compliments. It was so good, I'm seriously thinking about entering it in our county fair this summer!

Ingredients:
1  pastry for a 9-inch double crust pie
2 tablespoons lemon juice
4  Granny Smith apples
½ cup butter
1 tablespoon all-purpose flour
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon vanilla extract
½ cup white sugar  (Optional)
½ cup brown sugar
1 teaspoon ground cinnamon  (Optional)
½ teaspoon ground nutmeg
1 cup dried cranberries
1 tablespoon white sugar  (Optional)
½ teaspoon ground cinnamon  (Optional)

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry. Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside. Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly. Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie. Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 530.1
Fat: 26.5 g
Saturated fat: 11.1 g
Carbohydrates: 72.5 g
Sugars: 44.7 g
Dietary fiber: 4 g
Protein: 3.3 g
Cholesterol: 30.5 mg
Sodium: 320.5 mg
Grown-Up Macaroni and Cheese


Ingredients:
butter, flour, half-and-half cream, cream cheese, sharp white cheddar cheese, smoked gouda cheese, ground mustard, white pepper, nutmeg, cooked pasta, smoked sausage, olive oil

Directions:
Sauté mushrooms in a little olive oil until cooked down; set aside.
Sauté sausage coins in same skillet you used for the mushrooms until warmed through and lightly caramelized; combine with the mushrooms and keep warm.
In a saucier or saucepan, melt butter over medium heat until bubbles subside (you don't want to burn it or create a fully browned butter but want to head that direction for a nuttier taste to the sauce].
Add flour and cook the roux, stirring constantly, for 2-3 minutes or until flour is fully cooked and mixture has reached a light, golden brown.
Add 1/4 cup half & half, cream cheese, ground mustard, and pepper.  Stir until fully incorporated into the roux.
Slowly add remaining half & half, whisking constantly to break up any lumps and stir for 1-2 minutes or until you can just notice a slight thickening.  This makes a very thin, creamy sauce.  If you like it a lot thicker reduce half & half by 1/2 cup.
Add shredded cheese (either reserve a small amount or shred extra if baking as a casserole] and stir for 1 minute.
Reduce heat to low and let cook for 10-15 minutes, stirring every few minutes, until cheese has fully melted and flavors incorporate.
While cheese sauce is cooking, cook the pasta according to package directions and drain.
There are 2 serving options:
Most of the time I simply combine pasta, cheese sauce, mushrooms, and sausage in a large serving bowl and eat it extra creamy.
My husband prefers it baked.  Combine all components in the pasta pot and then pour into a greased baking dish.  Top with reserved/extra cheese and some breadcrumbs (if desired - we don't] and bake at 350 for 15 minutes.
Irma's Red Enchilada Sauce  (Salsa De Chile Rojo)


Ingredients:
dried ancho chiles, boiling water, tomato sauce, Crock Pot Italian Tomato Sauce, garlic cloves, kosher salt, Mexican oregano, whole cumin seed

Directions:
Preheat oven to 375°F.
Place chiles on a wire cooling rack on a baking sheet.
Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
Let them cool to touch.
Cut tops off, split in two with a sharp knife.
Remove seeds and veins, the soft part that holds the seeds.
Cover with boiling water, let steep an hour.
Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
Combine all ingredients including the water in a sauce pan.
Bring to a simmer, simmer for 15 minutes.
Stirring occasionly.
Rotel Potatoes


Ingredients:
Rotel Tomatoes, water, fresh onion, margarine, potatoes

Directions:
Preheat oven to 350 degrees.
In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup,water,onion,salt and pepper to taste.
Pour mixture over potatoes in a greased baking dish.
Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with a fork.