xiaoxl/recipe_data huggingface dataset:
Blue Corn, Mushroom and Cheese Quesadillas


Ingredients:
olive oil, onion, porcini mushrooms, serrano chili, epazote, masa harina, salt, warm water, queso fresco, salsa

Directions:
For the porcinis:
Heat the oil over medium heat in a large, heavy frying pan. Add the onions and cook, stirring, until translucent, about 5 minutes. Add the mushrooms and chiles and continue cooking until golden brown, about 5 more minutes. Season with salt and pepper. Add the cilantro and set aside.
For the blue corn tortillas:
In a bowl, mix the harina de maiz azul, masa harina and salt with the warm water using a wooden spoon until a dough is formed, about 2 minutes. Let stand, covered tightly with plastic wrap, for 2 minutes.
Divide the dough into 12 parts. Roll each part into a ball, keeping the balls you are not using in a plastic bag so that they don't dry out. (If the dough does get too dry, add a little extra water.].
Place a ball on a sheet of plastic wrap and cover it with another sheet. Flatten slightly with the palm of your hand, and then finish rolling with a rolling pin, working quickly and lightly. Flip the package over and repeat until an approximately 6-inch circle is formed. Repeat with all the dough balls.
Preheat a flat griddle or pan to high heat.
Peel away the top layer of plastic wrap, flip the package over gently and peel away the other piece of plastic wrap. Transfer to the griddle.
Bake on the first side for about 30 seconds. Flip and bake on the second side for about 30 seconds. Flip once again. Remove from the griddle and keep warm.
To assemble, spread with a quarter of the cheese on 1 tortilla. Garnish with a quarter of the mushrooms and top with another tortilla. Place on the griddle, turn the heat down to medium-high and press down gently. Cook until the cheese begins to melt. Flip the quesadilla, and heat for another minute. Repeat with the remaining ingredients. Serve with salsa if desired.
Cook's Notes:
Queso fresco is a fresh Mexican cheese. You can substitute with a soft goat cheese or fresh ricotta.
Epazote is a Mexican herb that resembles tarragon.
Banana-Blueberry Muffins with Greek Yogurt
Category: bread
By aschwarz16

With blueberries in season, what better way to prepare them than to combine with a banana muffin base? The use of whole wheat flour and replacing much of the sugar in a traditional banana muffin recipe with natural sources like honey, Greek yogurt, and applesauce results in a moist, dense texture. These banana-blueberry muffins make a light, satisfying breakfast or dessert.

Ingredients:
1 cup mashed ripe bananas
¼ cup honey
¼ cup unsweetened applesauce
¼ cup packed brown sugar
¼ cup plain Greek yogurt
3 tablespoons skim milk
2 tablespoons vegetable oil
1 tablespoon molasses
1 tablespoon white sugar
1 ½ cups white whole wheat flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup frozen blueberries
2 teaspoons all-purpose flour, or as needed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease the bottom of 12 muffin cups or use paper liners. Beat bananas, honey, applesauce, brown sugar, yogurt, milk, oil, molasses, and sugar together in a large bowl using an electric mixer. Gently stir whole wheat flour, baking powder, and salt into the batter. Roll blueberries and 2 teaspoons flour together in a bowl. Fold floured blueberries into the batter. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 20 minutes. Cool in the tin until safe to handle, about 10 minutes. Quickly remove muffins from tin to prevent sticking; let cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 153
Fat: 3.1 g
Saturated fat: 0.6 g
Carbohydrates: 30.9 g
Sugars: 16.5 g
Dietary fiber: 2.8 g
Protein: 2.8 g
Cholesterol: 1 mg
Sodium: 206.2 mg
Hazelnut Cake


Ingredients:
eggs, egg, ground hazelnuts, sugar, flour, heavy cream, sugar, vanilla extract

Directions:
Preheat oven to 275°F.
In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
Middle Eastern Spiced Beef, Tomatoes, and Beans


Ingredients:
olive oil, olive oil, boneless beef roast, diced tomatoes, green beans, onion, cinnamon, allspice, sugar

Directions:
Heat olive oil in large skillet over medium-high heat. Add beef cubes and cook, stirring frequently, until browned on all sides. Transfer to Crock-Pot cooker with 1 tablespoon olive oil drizzled on top.
Stir in tomatoes, green beans, onions, cinnamon, allspice, sugar, and any other seasonings you desire. Cover. Cook on LOW 8 HOURS or HIGH 4 HOURS.
Uncover, let stand for 15 minutes for flavors to absorb.
Serve with either basmati rice, or couscous.
Taku Glacier Lodge Ginger Cookies


Ingredients:
butter, granulated sugar, brown sugar, egg, molasses, all-purpose flour, baking soda, cinnamon, ground ginger, ground ginger, clove, nutmeg, salt, raw sugar

Directions:
Space oven racks evenly; preheat oven to 350 degrees.
Cream butter and sugars together until fluffy.
Beat in eggs and molasses.
Mix flour, baking soda, spices and salt; add to above, just until blended.
Using a small ice cream scoop, form walnut sized dough and dip into raw sugar; place on ungreased cookie sheet with sugar side up.
Bake 10-12 minutes for softer cookies, longer for crispier cookies; cookies will crack on top.
Excellent served warm!
Thaï Eggplant


Ingredients:
olive oil, eggplant, garlic cloves, ginger, tamari soy sauce, rice vinegar, brown sugar, green onions, roasted sesame seeds

Directions:
Heat oil in a skillet.
Add cubed eggplant, chopped pepper, garlic, ginger and pepper.
Cook until eggplant browned (approx. 3-5 minutes].
Mix and add tamari sauce, rice vinegar, brown sugar and sesame oil.
Top and serve with sesame seeds and green onions.
Steph's Chicken Enchiladas


Ingredients:
butter, green onion, garlic powder, diced green chilies, sour cream, cheddar cheese, flour tortillas, milk

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes]. Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Chocolate Dipped Coffee Cream Fancies


Ingredients:
butter, caster sugar, plain flour, chocolate, icing sugar, milk

Directions:
Beat butter, essence and sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flour, mix to a firm dough; cover, refrigerate for 30 minutes.
Roll dough between sheets of greaseproof paper until 3 mm thick. Cut 3 1/2 cm rounds from dough, place rounds about 2 cm apart on greased oven trays.
Bake in moderate oven for about 8 minutes or until lightly coloured. Stand biscuits for a few minutes on trays, life onto wire racks to cool.
Spread biscuits with coffee cream, stand on wire racks until set. Dip biscuits into the chocolate, stand on foil- covered tray until set.
COFFEE CREAM:.
Sift icing sugar into bowl, stir in oil, essence and enough milk to make spreadable.
Roast Chicken Stuffed With Fennel and Garlic


Ingredients:
fennel bulbs, extra virgin olive oil, extra virgin olive oil, garlic cloves, fennel seeds, fresh thyme, fresh rosemary, fresh tarragon, fresh marjoram, salt, ground black pepper, roasting chickens, lemons, wine, other dry white wine, low sodium chicken broth

Directions:
Cook fennel in large pot of boiling salted water until tender when pierced with knife, about 8 minutes. Drain.
Transfer to bowl. Mix in 2 tablespoons oil; garlic; 1 tablespoon each fennel seeds, thyme, rosemary, tarragon, and marjoram; then 3/4 teaspoon salt and 1/2 teaspoon pepper.
Preheat oven to 450°F Mix remaining 1 tablespoon each fennel seeds and herbs in small bowl.
Rinse chickens inside and out; pat dry.
Rub chickens inside and out with lemon halves, squeezing some of juice into cavities. Rub outside of chickens with 1/4 cup oil, then fennel seed mixture. Sprinkle chickens generously with salt and pepper.
Stuff chickens with leftover lemon halves. Tie legs together. Place chickens, breast side down, in large roasting pan. Arrange fresh fennel mixture around chickens.
Roast chickens 30 minutes, basting occasionally with pan juices. Combine wine and broth and pour over chickens. Roast 15 minutes. Turn chickens breast side up.
Roast chickens until juices run clear when pierced with fork in thickest part of thigh, about 40 minutes longer. Transfer chickens and fennel mixture to platter. Pour pan juices into bowl; skim off fat. Pour juices over chickens and serve.
Lobster Newberg
Category: seafood
By Chef John

This really is a great, and simple recipe. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that's your preference. Just don't go too far, or the yolks may start to form curds, and you'll lose the silkiness. Serve over buttered toast or in freshly baked puff pastry shells.

Ingredients:
4 (4 ounce) lobster tails, split in half
salt to taste
2 tablespoons clarified butter
2 tablespoons sherry wine
½ cup heavy whipping cream
2  large egg yolks
1 pinch freshly grated nutmeg
1 pinch cayenne pepper, or to taste
1 tablespoon chopped fresh flat-leaf parsley, or to taste

Directions:
Season lobster tails with salt. Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter and saute until just cooked through, about 2 minutes per side. Transfer to a plate to cool. Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat. Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet. Whisk cream, eggs yolks, nutmeg, and cayenne pepper together in a bowl. Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 297.3
Fat: 22.4 g
Saturated fat: 13.1 g
Carbohydrates: 3.6 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 19.6 g
Cholesterol: 227.2 mg
Sodium: 447.9 mg
Chef Joey's Easy Tofu Marinade


Ingredients:
firm tofu, tamari soy sauce, oyster sauce, dry mustard, garlic cloves, olive oil, ketchup

Directions:
Press you blocks of tofu.  Twenty minutes on one side and fifteen on the other., Cut tofu into cubes. Coat with marinade for at least 1 hour., Broil, sauté or grill the tofu.
Gluten-Free Candied Ginger Cookies


Ingredients:
butter, sugar, vanilla, buckwheat flour, crystallized ginger, gluten free baking powder, ground ginger, cinnamon, nutmeg, salt, milk

Directions:
Cream butter and sugar together.
Add yolk and beat well.
Add vanilla and beat until smooth.
Cobine next 7 ingredients in a bowl.
Add to butter mixture, mixing well.
Add milk, 1 tablespoon at a time, until a soft dough forms.
Roll dough into 2-teaspoon sized balls.
Arrange on greased cookie sheets and bake in a preheated 375* oven for 10 to 12 minutes until golden and tops of cookies appear cracked.
Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
Enjoy!
Lemony Stir Fry Sauce


Ingredients:
lemon juice, lemon zest, chicken broth, soy sauce, sugar, cornstarch

Directions:
Stir all ingredients together in a measuring cup (preferably with a pour spout].
Once you have cooked your veggies and/or chicken in a wok/skillet, add the sauce and cook on medium-high heat until thickened to your liking.
Apple Pie Shot
Category: drinks
By AGS63

This is a mouthwatering vodka shot that tastes just like Mom's apple pie. Put entire shot in your mouth and swish back and forth a few times before swallowing.

Ingredients:
1 fluid ounce vodka
1 fluid ounce apple cider
1 tablespoon whipped cream
1 pinch ground cinnamon

Directions:
In a 2 ounce shot glass, combine vodka and apple cider. Top with a dollop of whipped cream and a pinch of cinnamon.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 90
Fat: 0.7 g
Saturated fat: 0.4 g
Carbohydrates: 5.1 g
Sugars: 3.6 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Cholesterol: 2.3 mg
Sodium: 7.5 mg
Peanut Butter and Chocolate Rice Crispy Swirls


Ingredients:
golden syrup, granulated sugar, butter, milk, cocoa powder

Directions:
In a medium sauce pan over medium-low heat, combine the corn syrup, peanut butter and sugar. Melt together stirring repeatedly until the sugar is dissolved and the mixture is smooth and creamy. If the sugar does not completely dissolve but you feel the mixture is smooth enough you can take off of the heat.This may take 5-10 minutes.
In a large mixing bowl combine the peanut butter mixture and the Rice Crispies. Work quickly to coat the cereal completely.
Turn out the mixture onto a large greased cookie sheet or onto a silicone baking sheet liner ( SILPAT -you can google it ].
At this point you can place the mixture into a 9x13 casserole dish and later cover it with the chocolate icing or you can proceed as follows for some cute swirls!
Work fast to spread out the mixture into a 1/2 flat rectangle -- following the contours of the cookie sheet as much as possible.
Cool off the mixture in the fridge or freezer for 5 mins or so ( you don't want to over cool it because you still have to roll it ].
While the mixture is cooling you can quickly assemble the chocolate glaze. In a small mixing bowl combine the butter and the milk. Heat up in the microwave for 1-2 mins, melting the butter. Now add the cocoa powder and mix well with a whisk to get out all the lumps. Add the powdered sugar *you may need more than the recipe calls for to obtain a nice thick glaze, add more by the tablespoon. I followed the recipe and was fine.
Take out the cooled off cereal  mixture from the fridge and drizzle your chocolate glaze. I only needed 1/4 of the chocolate glaze and we loved the result -- but to each his own so add as much or as little as you want. But remember the more you add the more chance you have of it leaking out the sides.
Using your greased hands ( if you don't have a SILPAT you might want to grease your hands ] or the edges of your SILPAT, roll the cereal mixture into a log. You can compress the mixture and seal up any cracks along the way -- it is very easy to work with.
Refrigerate for 30 mins to an hour before slicing into swirls.
Skillet Enchiladas


Ingredients:
ground beef, onion, milk, corn tortillas, cheddar cheese, ripe olives

Directions:
In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 SECONDS on each side or until just limp; drain on paper towels.
Top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.
Grilled Stuffed Jalapenos With Grilled Red Pepper-Tomato Sauce


Ingredients:
cream cheese, aged white cheddar cheese, corn, green onions, salt, pepper, dried ancho chile powder, roma tomatoes, red wine vinegar, honey, fresh cilantro leaves, olive oil, salt, pepper

Directions:
Heat grill to medium.
Whisk together cream cheese and goat cheese in a medium bowl until smooth.  Fold in the cheddar, corn and green onions and season with salt and pepper.
Fill each jalapeno half with about 2 tablespoons of the mixture and sprinkle the top with some of the ancho powder.
Place on the grill, filling side up and cook until slightly charred and tender about 7-8 minutes.  Spoon the red pepper sauce onto a platter and top with jalapenos.
For the Red Pepper Sauce combine the grilled pepper, tomoatoes, vinegar, honey and cilantro in a food processor and process until smooth.  With the motor running, slowly add oil and season with salt and pepper.
Vegetable Minestrone - Slow Cooker


Ingredients:
vegetable broth, tomato juice, basil leaves, salt, oregano, pepper, carrot, celery, onion, mushroom, garlic cloves, tomatoes, rotini pasta, parmesan cheese

Directions:
Mix all ingredients except pasta and cheese into a 4-5 quart slow cooker.
Cover and cook on low 7-8 hours or until veggies are tender.
Stir in pasta. Cover and cook on high heat setting 15-20 min or until pasta is tender. Sprinkle each serving with cheese.
Easter Babka


Ingredients:
milk, flour, milk, compressed yeast cakes, sugar, sugar, salt, vanilla, citron, lemon rind, butter, confectioners' sugar, rum, lemon juice, water

Directions:
Scald 1 cup milk and slowly add 3/4 cup flour and beat thoroughly.
Cool.
Dissolve yeast in 1/4 cup warm milk, mix in 1 tbsp sugar.
Add to the cooled flour mixture and beat well.
Let rise until double in bulk (30 minutes].
Add salt to eggs yolks and beat until thick and lemon colored.
Add sugar, vanilla and almond extract and continue to beat.
Add to sponge (flour-yeast mixture], add remaining flower.
Knead for ten minutes.
Add butter and knead 10 minutes or until dough no longer sticks to your fingers.
Add fruit and nuts mix into dough, cover and let rise until double in bulk (60 minutes].
Punch down and let rise again (60 minutes].
Punch down.
Butter a fluted tube pan and sprinkle with bread crumbs.
Fill with dough to cover 1/3 of the pan.
Let rise 1 hour* and bake at 350°F for 50 minutes.
Cool and decorate with lucre.
Lucre: Mix ingredients and spread over top of cake, letting it drip down the sides.
Note- rising times are approximate.
Keep dough covered in a warm place free from drafts.
Fast & Easy Eggless Meatloaf


Ingredients:
"ground turkey"

Directions:
Preheat oven to 350°F.
In a large bowl, put ground turkey, potato flakes ( other spices if desired] and starting with 1/4 cup salad dressing, mix together until it holds its shape and all the potato flakes are well mixed.Add the additional 1/4 cup salad dressing if needed.
Put the mixture in a pan; I use an 8x8-inch square pan.
Bake uncovered at 350°F until done, about 35 minutes.
(I sprinkle some paprika on the top before baking to add some color].
Smoked Salmon Roulade


Ingredients:
smoked salmon, cream cheese, toasted sesame seeds, parsley

Directions:
Cut cling film to the size of 20cm x 15cm and place it on the work surface.
Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread], then carefully spread onto the smoked salmon.
Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
Chill in fridge for at least six hours.
To serve, slice into 2-3 pieces and place on a bed of crisp salad.
Hamburger Vegetable Soup


Ingredients:
lean ground beef, onion, beef broth, potato, carrots, celery, navy beans, garbanzo beans

Directions:
In a large saucepan, cook beef and onions until brown, drain fat.
Stir in juice, broth,potato, carrots, celery,and beans.
Bring to a boil, reduce heat, simmer, coverd for 30 minutes or until vegetables are tender.
Apple Pie Spice Mix
Category: uncategorized
By ROBERTAJ

Making your own spice mix is simple, and usually economical. Scale to make a batch as large or small as you like.

Ingredients:
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cardamom

Directions:
In a small bowl, combine cinnamon, nutmeg and cardamom. Store in a sealed jar.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 tablespoons

Calories: 30.2
Fat: 1.2 g
Saturated fat: 0.8 g
Carbohydrates: 5.9 g
Sugars: 1 g
Dietary fiber: 3.3 g
Protein: 0.5 g
Sodium: 1.1 mg
Creamy Chicken Paprikash


Ingredients:
boneless skinless chicken breast halves, salt, black pepper, onion, garlic clove, chicken broth, ground paprika, broccoli florets, nonfat sour cream

Directions:
Prepare linguine as directed. Drain and cover to keep warm.
Meanwhile, sprinkle the chicken with salt and pepper.
Heat a large, non-stick skillet coated with cooking spray over medium heat.
Add the chicken and cook, stirring, for 7-8 minutes or until the pieces begin to brown.
Remove to a plate and set aside.
Add onion, garlic, and 3 tablespoons of the broth to the skillet.
Cook, stirring, for 5 minutes or until onion is tender. (Add more broth if necessary to prevent sticking.].
Stir in paprika and cook for 1 minute.
Stir in remaining broth. Then add chicken and broccoli. Bring to a boil, reduce heat, cover and simmer for 20 minutes or until the vegetables are tender.
Stir in the sour cream.
Cook, stirring, over low heat for 1 to 2 minutes, or until heated through. (Do not boil.].
Serve over Linguine.
Annemarie's Monkey La La


Ingredients:
vodka, Kahlua, half-and-half, ice cream, cream of coconut

Directions:
Mix all in the blender., Serve in a cold glass!
Peaches 'n Cream Pound Cake


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, salt, sour cream, cinnamon

Directions:
Preheat oven to 350°.
Grease and flour a 10" tube pan.
In large bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Add vanilla.
In a small bowl, combine dry ingredients and add to the creamed mixture.
Fold in sour cream and chopped peaches.
Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.