xiaoxl/recipe_data huggingface dataset:
Romaine Salad With Avocado and Oranges


Ingredients:
oranges, lemon juice, olive oil, Dijon mustard, salt, romaine lettuce, scallions, avocado

Directions:
With a paring knife remove the skin and pith from the oranges.
Working over a large salad bowl to catch the juices, cut out the orange segments. Set aside.
Add the lemon juice, oil, mustard, and salt to the juice, whisking to blend.
Add the lettuce and scallions, tossing well. Add the avocado and toss gently to combine.
Rice With Almonds & Raisins


Ingredients:
butter, onion, white rice, raisins, chicken broth

Directions:
Melt butter in a medium saucepan over medium heat. Saute onion, stirring, until tender. Stir in the rice, raisins, broth, salt and pepper. Bring to a boil.
Reduce heat to low, cover and simmer 15 to 20 minutes, or until rice is cooked and liquid is absorbed. Stir in almonds before serving.
Spaghetti With Four Kinds of Cheese


Ingredients:
all-purpose flour, eggs, salt, dried thyme, water, salt, butter, parmesan cheese, fontina, provolone cheese, swiss cheese, water, white wine, fresh ground pepper, parsley

Directions:
Mix together the flour, eggs, oil, salt, and herbs.
Knead until you have a firm dough.
Cover and allow to rest for 30 minutes.
Roll out using a pasta machine, then run through the spaghetti cutters.
Cook in plenty of gently boiling salted water until al dente.
Drain.
Turn the spaghetti into a preheated bowl. Pour the melted butter and the cooking water or wine over it.
Mix all four grated cheeses with spaghetti until they melt and start to form strings.
Serve sprinkled with pepper and parsley.
Pumpkin Coffee Cake with a Brown Sugar Glaze
Category: fruits-and-vegetables
By Morgan Hebert

Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.

Ingredients:
1 teaspoon butter
1 (15 ounce) can pumpkin puree
2  eggs
⅓ cup water
1 tablespoon vanilla extract
2 teaspoons pumpkin pie spice
1 (18 ounce) package yellow cake mix
1 teaspoon baking soda
½ cup brown sugar
½ cup all-purpose flour
¼ cup butter, melted
½ cup brown sugar
¼ cup heavy whipping cream
¼ cup white sugar
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter. Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan. Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth. Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.

Prep time: 20 mins
Cook time: 29 mins
Total time: 49 mins
Yields: 1 9x13-inch cake

Calories: 371.7
Fat: 12 g
Saturated fat: 4.9 g
Carbohydrates: 62.8 g
Sugars: 41.9 g
Dietary fiber: 1.7 g
Protein: 4 g
Cholesterol: 49.7 mg
Sodium: 518.7 mg
Leigh's Basic Pie Crust


Ingredients:
walnuts, sunflower seeds, pitted dates, carob powder

Directions:
Put all ingredients into a food processor and utilizing the "S" blade, process well.
Mold the resulting dough into a 9 " glass pie pan.
This recipe also makes great candy. Just roll the dough into little balls and sprinkle with coconut, sesame seeds or ground almonds.
Mango Jalapeno Jam


Ingredients:
jalapeno chile, mangoes, lemon juice, sugar

Directions:
place chiles, manoes and lemon juice in a pot.
Combine pectin with 1/4 cup sugar in a small bowl.  Add to fruit.
Bring to a full boil, one that cannot be stirred down, stirring occasionally.
Add the rest of the sugar and return to boil for one more minute.
Remove from heat.  Remove any foam.
Ladle into hot prepared jars, leaving 1/4 inch at the top.  Wipe and process in hot water bath using good canning procedures.
Semi-Homemade Garlic Lover's Pizza Sauce


Ingredients:
sugar, garlic, fresh basil, dried basil, fresh oregano, dried oregano, salt, pepper

Directions:
Put all ingredients in a medium-sized bowl.
Mix thoroughly.
Enjoy on your favorite pizza or as a dipping sauce for breadsticks and stromboli/calzones.
This makes enough sauce for 2 12" pizzas.
Red Onion Confit


Ingredients:
butter, caster sugar, red onions, garlic cloves, salt, fresh ground black pepper

Directions:
Melt the butter in a medium heavy-based saucepan., Add sugar., Stir over low heat until dissolved., Add onions and cook., Cover and continue to cook on low heat for 30 minutes., Add garlic and balsamic vinegar., Season and cook uncovered on low heat for another 30 minutes., Stir every few minutes., Once cooked, transfer to a bowl., Cool slightly before serving.
Sandy's Simple Spring Lettuce Salad
Category: salad
By SandyG

Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.

Ingredients:
1  shallot, finely chopped
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
16 cups arugula

Directions:
Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened. Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 cups

Calories: 83.3
Fat: 7.3 g
Saturated fat: 1 g
Carbohydrates: 4.1 g
Sugars: 2.3 g
Dietary fiber: 0.7 g
Protein: 1.2 g
Sodium: 99.9 mg