xiaoxl/recipe_data huggingface dataset:
Creamy Hot Cocoa
Category: drinks
By JEANIE BEAN

It's old fashioned, it's comforting, it makes the kitchen smell wonderful and it's good for the soul.

Ingredients:
⅓ cup unsweetened cocoa powder
¾ cup white sugar
1 pinch salt
⅓ cup boiling water
3 ½ cups milk
¾ teaspoon vanilla extract
½ cup half-and-half cream

Directions:
Combine the cocoa, sugar and pinch of salt in a saucepan.  Blend in the boiling water.  Bring this mixture to an easy boil while you stir.  Simmer and stir for about 2 minutes.  Watch that it doesn't scorch.  Stir in 3 1/2 cups of milk and heat until very hot, but do not boil!  Remove from heat and add vanilla.  Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 4 servings

Calories: 310
Fat: 8.7 g
Saturated fat: 5.4 g
Carbohydrates: 52.8 g
Sugars: 47.7 g
Dietary fiber: 2.4 g
Protein: 9.3 g
Cholesterol: 28.3 mg
Sodium: 102.1 mg
Jansson's Temptation


Ingredients:
potatoes, butter, onions, anchovy fillets, black pepper, half-and-half cream, milk

Directions:
Preheat oven to 375 degrees F.
Put 2 tablespoons of the butter in a skillet over medium heat.
When butter melts turn heat up to med/high and add the onions.
Cook, stirring occasionally, until onions are soft, about 5 minutes, then turn off heat.
Butter a baking pan.
Drain the potatoes from the cold water you had them sitting in to prevent discoloring.
Alternate layers of potatoes, anchovies, onions, and black pepper with potatoes as the top and bottom layers in the baking pan and some pepper on top.
Top it with the breadcrumbs and some dots of butter from the remaining tablespoon of butter.
Pour the cream or milk(whichever you're using] over the top.
Bake for about 40 minutes or until the top is browned, the liquid is absorbed, and the potatoes are tender.
Air Fryer Shrimp a la Bang Bang
Category: seafood
By Soup Loving Nicole

This is my take on a popular dish from a restaurant chain. My version is made in an air fryer instead of being deep-fried. The end result was perfectly crispy sweet and spicy shrimp.

Ingredients:
½ cup mayonnaise
¼ cup sweet chili sauce
1 tablespoon sriracha sauce
¼ cup all-purpose flour
1 cup panko bread crumbs
1 pound raw shrimp, peeled and deveined
1 head loose leaf lettuce
2  green onions, chopped, or to taste  (Optional)

Directions:
Set an air fryer for 400 degrees F (200 degrees C). Mix mayonnaise, chili sauce, and sriracha sauce in a bowl until smooth. Reserve some bang bang sauce in a separate bowl for dipping, if desired. Place flour on a plate. Place panko on a separate plate. Coat shrimp first with flour, followed by mayonnaise mixture, then panko. Place coated shrimp on a baking sheet. Place shrimp in the air fryer basket without overcrowding. Cook for 12 minutes. Repeat with remaining shrimp. Serve in lettuce wraps garnished with green onions.

Prep time: 15 mins
Cook time: 24 mins
Total time: 39 mins
Yields: 4 servings

Calories: 414.5
Fat: 23.9 g
Saturated fat: 3.8 g
Carbohydrates: 32.7 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 23.9 g
Cholesterol: 183 mg
Sodium: 894.3 mg
All-American Potato Salad


Ingredients:
potatoes, cider vinegar, olive oil, spicy brown mustard, ground black pepper, salt, mayonnaise, celery ribs, red onion

Directions:
In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
Reduce heat to low; cover and simmer 8 to 10 minutes or until potatoes are fork-tender.
Meanwhile, in large bowl, with wire whisk, mix vinegar, oil, mustard, pepper, and 1 teaspoon salt.
Drain potatoes. Add hot potatoes to bowl with vinaigrette; gently stir with rubber spatula to combine. Let stand until cool.  In small bowl, with wire whisk, mix mayonnaise, milk, and remaining 1/2 teaspoon salt until smooth.
Add mayonnaise mixture, celery, and red onion to potatoes. Gently stir with rubber spatula to combine.
Cover and refrigerate 4 hours or overnight.
Blind Willyz Fire Roasted Chili Salsa 2


Ingredients:
tomatoes, onion, cumin seed, oregano, cilantro, water

Directions:
Drizzle olive oil over the onion and season with salt and pepper. A drizzle of lime juice is a nice touch as well. Wrap the onion in foil and place in a 350 oven or indirect on grill for about 10 minutes.
Roast chilies. You can do this on your grill.  We have a small chilie roaster and use the rotisserie.
When done place chilies in a plastic bag for about 10 minutes. Then peel, seed and chop. Chop onion.
Put the cut toms, (seasoned] rice wine vinegar and water in a small sauce pan and break up. I use a potato masher, works well. Add chopped chilies, onion, cumin and oregano. Bring to a boil then simmer just for a couple of minutes. DO NOT REDUCE.
After boiling let the salsa cool for about 20 minutes THEN add the cilantro. If you add it too early then the leaves cook and become wilted.
Let cool and that’s it.
Bread Machine Broetchen


Ingredients:
milk, salt, bread flour, bread machine yeast, sugar

Directions:
Place first six ingredients in bread machine pan in the order listed. Place pan in bread machine and set to the “dough” setting. Let ‘er run!
When dough setting is complete, sprinkle the ½ Cup (approximately- you may need more or less depending on the humidity of your kitchen] bread flour on a clean surface and dump the dough out onto it. Knead for 10-12 strokes. Form the dough into 10 oblong rolls of equal size, then turn them so that they are dusted with flour on all sides. Let them rest right there on the floured surface for 10 minutes. (They’ve been through a lot and are tired!].
Transfer the rolls onto a greased baking sheet. Cover with a clean cloth and let rise in a warm place until about double in size, about 35 minutes.
Position a rack in your oven about 6-7 inches from the top of the oven. Put another rack in the bottom third of the oven. Heat the oven to 450F (230C].
While the oven is heating make a shallow slit in the top of the broetchen with a sharp knife, if you wish. Brush them gently with the beaten egg white.
Place the ice in a small oven-safe pan (like a pie plate]. Place the pan of ice on the bottom oven rack and the broetchen on the top rack. The ice will create a steam in the oven that, combined with the egg wash, will give the broetchen that soft yet firm crust it is so famous for.
Bake 12-15 minutes, or until the broetchen is golden brown.
Vegan Tarka Dahl


Ingredients:
fresh ginger, mustard seeds, molasses, sugar, garlic cloves, onions, cumin, ground coriander, turmeric, paprika, chili powder, frozen spinach, ghee, garam masala

Directions:
Soak the yellow split peas overnight, drain and rinse.
Add to pan of cold water. add veg stock cube and garam masala.
Bring to boil and simmer for 30 minutes or until soft, drain and set aside.
Heat the mustard and onion seeds in a frying pan until the mustard seeds start to pop usually about 30 secs to a minute; add the ghee and oil and bring to a high heat.
Add the onions, stirring frequently. Turn down the heat and add the garlic and ginger. Stir and cook for a further two minutes and add the spices, stirring well.
Add the cooked yellow split peas, adding a little more oil or ghee if necessary. Add the spinach and molasses/sugar and a 1/2 cup of water. Bring to a low simmer and cook gently for 5-10 minutes.
Serve with naan bread.
Candy Man’s Billion Dollar Candy Bar


Ingredients:
peanut butter, butter, granulated sugar, light brown sugar, evaporated milk, marshmallow creme, peanut butter, salted peanuts, heavy cream, butter, creamy peanut butter

Directions:
To Make The Bottom Chocolate Layer:  Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring consistently. Pour mixture into a 9" x 13" baking pan lightly coated with nonstick spray or double-lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.
To Make The Nougat Layer:  Melt butter over medium heat in pan; add  white and brown sugars and evaporated milk; bring to a boil and cook additional 5 minutes while stirring.
Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If using peanuts, scatter across the top. Place in the refrigerator for 15 - 30 minutes.
To Make The Caramel Layer:  Place the unwrapped caramel candy, butter and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer.  Place in the refrigerator for 15 - 30 minutes.
To Make The Top Chocolate Layer:  Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.
Baked Eyeball Eggs


Ingredients:
frozen hash brown potatoes, sour cream, cheddar cheese, salt, pepper, Canadian bacon, eggs, ketchup

Directions:
Heat oven to 350°F
In large bowl, mix potatoes, soup, sour cream, cheese, onion, salt and pepper.
Spoon mixture into ungreased 13x9-inch (3-quart] glass baking dish, spreading evenly.
Arrange Canadian bacon in pairs over top of potato mixture to resemble eyes. Press bacon into mixture to form deep cups (for eggs].
Bake 40 minutes.
Remove baking dish from oven.
If necessary, press bacon into mixture to reshape cups.
Carefully break 1 egg into each bacon cup.
Return to oven; bake 20 to 25 minutes longer or just until eggs are set.
Decorate eggs with ketchup “veins” to resemble bloodshot eyeballs.
1 Serving: Calories 350 (Calories from Fat 160]; Total Fat 18g (Saturated Fat 9g]; Cholesterol 255mg; Sodium 780mg; Total Carbohydrate 30g (Dietary Fiber 3g; Sugars 4g]; Protein 17g.
Exchanges: 2 Starch, 1 1/2 Medium-Fat Meat, 2 Fat.
Carbohydrate Choices: 2.
Note:.
The eggs bake up glossy and bright, making it tempting to overbake them. Resist the temptation. The egg whites should be set with yolks that have begun to thicken but are not hard.
Tasty Tropical Chicken


Ingredients:
boneless skinless chicken breasts, ground ginger, paprika, onion powder, ketchup, reduced sodium soy sauce, pineapple chunks in juice, brown sugar

Directions:
Preheat oven to 400°F and spray a 9 inch square baking dish with cooking spray.
Cut each breast into 3 or 4 pieces and arrange on the bottom of the baking dish.
In a bowl, mix together ginger, paprika, onion powder and garlic salt.
From the can of pineapple chunks, add 1/4 cup of pineapple juice to the spice mixture.
Brush half of mixture over exposed sides of chicken breasts and place in oven for 15 minutes.
Turn over chicken and brush other side with remaining spice mixture and bake another fifteen minutes.
Meanwhile, mix together pineapple chunks, remaining pineapple juice, ketchup, soy sauce and brown sugar.
Pour sauce over chicken and bake about 25-30 minutes.
Baked Eggs With Bacon and Tomatoes


Ingredients:
bacon, onion, diced tomatoes, salt, crushed red pepper flakes, pepper, thyme, eggs

Directions:
Preheat oven to 375.
In large skillet over medium high heat, fry bacon until just crisp.
Add potatoes and saute until browned.
Remove to bowl and set aside.
In same pan over same heat, saute onion until softened.
add the tomatoes with their juice, along with the chili flakes, smoked paprika,  half the salt and cook until most of the liquid has evaporated.
Return the potato/bacon mixture.
Place mixture in greased 7 x 11 baking dish.
Make 4 indentations in the mixture and gently break the eggs into them.
Season with the rest of the salt and the pepper.
Bake 15-20 minutes or until eggs are cooked to your desired doneness.
Sprinkle the thyme over and serve immediately.
Grilled Szechuan Pork Chops


Ingredients:
boneless pork chops, green onions, soy sauce, garlic cloves, lemon juice, sugar

Directions:
To make marinade, combine green onions, soy sauce, garlic, sesame oil, lemon juice, chile paste, sugar, ginger root and chile oil in a small bowl.
Place chops in a 1-gallon self-sealing plastic bag, pour marinade over chops, seal bag.
Marinate in the refrigerator for 4 hours or overnight (turning once in awhile].
Drain chops, reserving marinade.
See note above.
Place chops on a  kettle-style grill directly over medium-hot coals, lower grill hood and grill for 4-5 minutes. Brush chops with reserved marinade; turn and brush again. Grill for 4-5 minutes more until chops are just done.
Chocolate Zucchini Cake


Ingredients:
all-purpose flour, white sugar, baking soda, baking powder, ground cinnamon, eggs, zucchini, walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease and flour a 9x13 inch baking pan.
In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette
Category: side-dish
By Stephanie Ford

Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!

Ingredients:
⅔ cup quinoa
1 ⅓ cups water
1 bunch kale, torn into bite-sized pieces
½  avocado - peeled, pitted, and diced
½ cup chopped cucumber
⅓ cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¾ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool. Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese. Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 1 large salad

Calories: 342.5
Fat: 20.3 g
Saturated fat: 3.1 g
Carbohydrates: 35.4 g
Sugars: 1.4 g
Dietary fiber: 6.4 g
Protein: 8.9 g
Cholesterol: 2.1 mg
Sodium: 552.1 mg
Beef Bourguignon


Ingredients:
red wine, carrot, onions, parsley, garlic cloves, bay leaf, thyme, butter, flour, salt pork

Directions:
Combine wine, carrots, onions, parsley, garlic, oil and seasonings in a deep bowl. Add the beef and marinate for 4 hours, turning the meat occasionally. Remove the meat and drain well on paper towel. Strain the marinade and set aside.
Heat the butter in a large frying pan. Add the meat and brown well on all sides. Add the flour, stir and cook for 2 minutes, and then stir in the consomme and reserved marinade. Cover and bring to boil. Lower the heat and simmer, covered for 2 hours.
Saute the onions and salt pork for 10 minutes or until brown.
Pour off the fat and add the pork and onions to the meat mixture, with the mushrooms. Cover and then simmer for 45 minutes or until meat is tender.
Steakhouse Salad


Ingredients:
tomatoes, onions, canola oil, Worcestershire sauce, blue cheese, flat leaf parsley

Directions:
Heat a grill to medium-high.
Meanwhile, sprinkle the steak with salt and pepper. Rub the tomatoes and onion slices with the oil and sprinkle with salt and pepper.
Grill the steak, turning once, until medium-well (12 to 15 minutes].  Transfer to a cutting board and let rest for 5 minutes. Grill the tomatoes and onions next to the steak, turning once, until charred and softened, about 5 minutes for the tomatoes and 10 minutes for the onions.
Transfer the tomatoes to a cutting board. When cool enough to handle, cut into wedges and transfer to a bowl, along with the Worcestershire sauce. Toss until well mixed.
Cut the steak into thin slices against the grain and transfer to a serving platter, along with the onions. Spoon the tomatoes with their juices all over and sprinkle the cheese and parsley on top.
Pork, Black Bean and Rice Stew


Ingredients:
water, frozen corn, cilantro

Directions:
Pat pork dry. Heat 1 tablespoon of the oil in large skillet or Dutch oven on medium-high heat. Add 1/2 of the pork; cook and stir 3 minutes or until browned. Remove pork from skillet. Repeat with remaining pork, adding remaining 1 tablespoon oil as needed. Remove pork; set aside.
Pour water into same skillet; bring to boil. Stir in Rice Mix. Return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender, stirring occasionally.
Stir in pork and corn. Cook 5 minutes longer or until heated through. Remove from heat. Let stand 5 minutes. Stir in cilantro.
Sunny Zucchini Curry


Ingredients:
leek, garlic cloves, turmeric, chili powder, fresh green chile, sea salt, zucchini, cumin seed, unsweetened flaked coconut

Directions:
Begin by heating the oil over medium and then adding in the leek. Allow it to cook for a few minutes and become tender, turning that beautiful shade of bright green.  Add in the garlic and let that cook for a few minutes.
Next add the turmeric, chili powder, fresh green chili and salt. Let that cook for just a few minutes then add in the zucchini.
Add just enough water to the pot to nearly cover the zucchini, about 1/2 an inch below.  Cover loosely and let that cook until the zucchini is tender, about 10 minutes.
Meanwhile, grind up the coconut flakes and cumin.  A coffee grinder that you use for spices works best.  You want it to be quite fine, even paste like.
Once the zukes are cooked, stir in the coconut/cumin mixture - mix it in well.  Turn off/move off the heat and then add in a few tbsp of creamer (or yogurt or coconut milk].  Adjust seasoning.
Cover loosely and let sit. The coconut needs some time to become tender -- otherwise it could feel chewy.  It may seem thin at first, but it will thicken up a bit.  You can always leave it to sit on the back burner for a while and reheat gently prior to serving if you like.
Peach Tatin Cake


Ingredients:
sugar, water, unsalted butter, all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, salt, sour cream, vanilla extract, unsalted butter, sugar, eggs

Directions:
Make the topping: position oven rack in center of oven; preheat oven to 350°.
Grease the bottom and sides of a 10 x 3 inch round cake pan (do not use a springform pan, or the caramel may leak out during baking]; line the bottom of the pan with a round of parchment paper and grease the paper.
In a saucepan, combine the sugar and water; cook over medium heat, stirring until the sugar dissolves.
Stop stirring; increase heat to high, and cook, occasionally brushing down the sides of the pan with a wet pastry brush to prevent crystallization, until the mixture turns into a golden caramel.
Remove the pan from the heat and immediately whisk in the butter, one piece at a time (be careful—the mixture will bubble up furiously].
Carefully pour the hot caramel into the bottom of the prepared pan.
Cut the peaches in half and discard the pits; cut each peach half into 6 wedges.
Arrange a circle of wedges, overlapping them slightly, around the edge of the pan, on top of the caramel.
Arrange another circle of wedges in the center, facing the opposite direction, covering the caramel completely.
Make the cake: sift the flour, baking powder, baking soda, cinnamon, ginger, and salt together in a bowl; whisk to combine; set aside.
In a small bowl, combine the sour cream and vanilla, blend well; set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on med-high speed until creamy, about 1 minute.
Gradually add in the sugar and beat on high speed until the mixture is lightened in texture and color, 2-3 minutes.
Decrease speed to medium and add in the eggs one at a time, beating well after each addition.
On low speed, add in the flour mixture in three additions, alternating with the sour cream mixture in two additions, mixing just until blended.
Spoon batter in large dollops over the peaches, then smooth it into an even layer.
Bake for 45-50 minutes, until the cake is golden brown and springs back when lightly touched.
Set the pan on a wire rack and cool for 10 minutes.
Run a thin-bladed knife around the edge of the pan; using pot holders, very carefully invert cake onto a cake plate or platter.
Peel off the parchment paper if necessary.
Serve cake warm or at room temperature.
Gingersnaps


Ingredients:
brown sugar, sugar, molasses, shortening, butter, egg, vanilla, flour, baking soda, ground ginger, ground cinnamon, ground cloves, salt, water

Directions:
Preheat oven to 350°F.
Cream together first seven ingredients until smooth.
In another bowl combine dry ingredients.
Pour the dry mixture into the wet mixture.
Mix well.
Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
Cut ball into 4 equal pieces.
Divide each pieces into 12 equal pieces.
Wet the palms of your hands slightly while doing the next step.
Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
(about 1/8-inch thick].
Place on a greased cookie sheet.
Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
Makes 4 dozen cookies.
This recipe is a good"freezer".
Roll dough out into 4"logs".
Double wrap in plastic film and freeze.
To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife] Bake off as usual.
Pumpkin Pie Cheesecake Spread


Ingredients:
cream cheese, brown sugar, pumpkin pie spice

Directions:
Beat cream cheese until light and fluffy; set aside.
Combine brown sugar and pumpkin pie spice in a separate bowl.
Blend the 2 together.
Add extract, stirring until blended.
Serve on top of vanilla wafers.
Barley Minestrone With Pesto


Ingredients:
pearl barley, green cabbage, onion, carrot, celery, zucchini, tomatoes, baking potato, fava beans, garlic clove, fresh ground black pepper, fresh basil leaf, garlic cloves

Directions:
Place the barley in a pan, cover with cold water, and bring to a boil.  Cook for 25-30 minutes until tender; then drain.
In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
Add the puree to the soup, stir until combined, then add the cooked barley.  Season with black pepper and serve.
Tex-Mex Steak and Polenta #A1


Ingredients:
crushed red pepper flakes, water, cornmeal, light brown sugar, water, onion, tomatoes, Hass avocadoes, lime, juice of, butter

Directions:
In a large bowl mix together brown sugar, A-1 and 1/3 cup of water and wisk until blended. Cut steak into thin strips. Cut onion into wedges and dice the tomato. Add to marinade and stir to cover ingredients. Cover and place to the side.
In a large sauce pan mix 4 cups water, cornmeal, pepper seeds and garlic pepper (may also add salt if desired] and bring to a boil while stirring. Once boiling reduce heat and simmer for 25 minutes. Remove from heat.
Place butter in large frying pan over medium-high heat. add marinade mixture to melted butter and stir-fry.
Scoop out avocados into medium sized bowl and add lime juice. Add salt and pepper to taste and coarsely mash avocado.
Place polenta in center of plate, top with steak mixture and a dollop of avocado.