xiaoxl/recipe_data huggingface dataset:
Pez' Chimichurri Sauce


Ingredients:
cilantro, flat leaf parsley, shallot, garlic cloves, fresh lime juice, red wine vinegar, dried oregano, cumin, sea salt, fresh ground pepper, extra virgin olive oil

Directions:
Add lime juice, vinegar, serrano, garlic and shallot to food processor and pulse until components are fine mince.
Add oregano, cumin, salt, pepper to food processor.
Add parsley to food processor and pulse until integrated.
Add cilantro to food processor and pulse until integrated.
While the food processor is running, add olive oil slowly until you reach the consistency you want (I prefer shorter time so you still see pieces of cilantro and parsley].
Hearty Vegetable Bean Fagioli


Ingredients:
onion, carrots, celery, diced tomatoes, diced tomatoes with green chilies, kidney beans, beef broth, tomato juice, oregano, parsley

Directions:
BE FORWARNED: I like spicy, if you don't you may either want to skip the tomatoes with chiles and use just 2 cans of diced tomatoes OR omit the hot sauce. OR BOTH!
Prepare vegetables add to large pot.
Add remaining ingredients.
Bring to boil, cover and reduce heat to simmer. Cook about 30 minutes or until vegetables are done.
I personally think this is better if the vegetables are a little under done and with a little crunch left.
Soft Polenta With Roasted Herbs


Ingredients:
olive oil, garlic cloves, shallots, polenta, heavy cream, unsalted butter, fresh herb

Directions:
In a large saucepan, heat olive oil over high heat until very hot. Add the garlic and shallots and saute until they begin to give off their aroma, 2-3 minutes.
Add the stock and heat just to a boil. Gradually whisk in the polenta to avoid lumps from forming. Cook until the polenta is thick, 3-4 minutes. Add the cheese and cream and mix well. Season with salt and pepper and remove from the heat. Set aside.
In a small saute pan over high heat, cook the butter until golden brown, 2-3 minutes.
Add the herbs and immediately remove the pan from the heat. Stir the pan roasted herbs into the polenta and serve right away. Enjoy!
Banana Cream Pie


Ingredients:
granulated sugar, cornstarch, coarse salt, unsalted butter, bananas, heavy cream, confectioners' sugar, pure vanilla extract, bittersweet chocolate

Directions:
Preheat oven to 425 degrees. On a lightly floured work surface, roll out dough into a 14-inch round (1/4 inch thick]. Fit dough into a 9-inch pie plate. Trim dough to extend above edges by 1 inch, fold under, and crimp. Prick bottom with a fork, and freeze until firm, about 15 minutes. Cut a large round of parchment paper (about 11 inches], and place in pie shell, allowing excess to extend above edges. Fill with pie weights. Freeze until cold, about 10 minutes.
Bake crust 15 minutes. Reduce oven temperature to 375 degrees. Remove pie weights and parchment, and bake until golden brown, about 20 minutes more. Let cool on a wire rack.
Make the filling: Combine granulated sugar, cornstarch, and salt in a bowl. Add egg yolks, and whisk until smooth. Bring milk to a simmer in a saucepan over medium heat. Add 1/2 cup milk to yolk mixture in a slow, steady stream, whisking constantly. Pour mixture into pan with hot milk, and cook, whisking constantly, until mixture begins to bubble and is very thick, about 6 minutes.
Pour milk mixture through a large-mesh sieve into a bowl. Add butter, and stir until melted. Fold in bananas. Pour into crust. Place plastic wrap directly on surface of filling to prevent a skin from forming. Refrigerate for 2 hours.
Make the topping: Beat together cream, sugar, and vanilla until soft peaks form. Spread whipped cream over filling. Using a rubber spatula or the back of a spoon, shape topping into peaks.
Using a vegetable peeler, shave chocolate at a 45-degree angle, and scatter over pie. (You will only need about 1 ounce of chocolate for the shavings, but it will be easier to shave if you start with a larger piece than you need.] Serve.
Maple-Glazed Grilled Carrots
Category: side-dish
By France C

These grilled carrots have a lovely sweet and smoky caramelized flavor, and are a nice change of pace at a summer cookout or dinner party. Use carrots that are no larger than 3/4-inch thick, or cut larger carrots in half lengthwise for even cooking. One pound should yield 6 to 8 medium carrots.

Ingredients:
1 pound carrots, peeled and trimmed
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon maple syrup

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush carrots with olive oil and sprinkle with salt and pepper. Place carrots on the grill, perpendicular to the grates. Reduce heat to medium and cook, turning them regularly, until carrots have started to caramelize and are cooked throughout, 14 to 18 minutes. Move them to indirect heat and continue cooking if they start burning. Brush carrots with maple syrup and grill 1 minute more before transferring to a plate. Serve immediately.

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

Calories: 89.4
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 14.2 g
Sugars: 8.4 g
Dietary fiber: 3.2 g
Protein: 1.1 g
Sodium: 117.6 mg
Spicy Creamy Pasta With Shrimp


Ingredients:
olive oil, garlic cloves, red pepper flakes, paprika, dried thyme, dried rosemary, shrimp, dry white wine, half-and-half, salt, asparagus, sun-dried tomato

Directions:
Mix in a bowl - chipotle powder, paprika, cajun, thyme and rosemary. This will be our spice blend.
Heat the olive oil over medium heat in a skillet.
Add the finely chopped garlic and red pepper flakes and stir for a minute.
Then add HALF the spice blend and mix well.
Now is the time to add a tiny bit of butter for flavor if you want - I rarely do.
Add the shrimp and let it cook for 2 minutes before stirring.
Toss the shrimp in the mixture for a minute more, then remove into a bowl and keep warm.
Into your skillet, add the white wine and the other half of your spice blend. Stir.
Cook until the wine comes to a boil then reduces to almost half.
In the meantime, cook your pasta according to package directions.
Back to your sauce - add the half and half, mix well.
Season to taste with salt. Taste and adjust the spice to your taste (add more spice blend to make it spicier or more half n half to make it milder].
Remove the sauce from heat before the cream starts to boil.
Pour the sauce into cooked, drained pasta, add the shrimp you set aside earlier and toss. Cover, set aside.
Put the same skillet back on heat, spray with cooking spray and add the asparagus.
Cook for a few minutes until tender crisp.
In the meantime, place the sun-dried tomatoes in a small bowl and pour boiling water over it.
Let it soak for 2 minutes, then drain and squeeze out the water.
Add the asparagus and sun-dried tomatoes into the pasta and toss.
Serve the pasta topped with grated good quality parmesano-reggiano and some chopped parsley.
Pasta will taste better when it is kept covered for a while to allow the pasta to soak the sauce. It will also taste better when served with homemade bread brushed lightly with garlic butter and the rest of that bottle of wine. Enjoy!
Vegetarian Garlic Hamburger Pizza


Ingredients:
vegetarian beef substitute, garlic cloves, roma tomato, olive oil

Directions:
In a large pot or frying pan, saute the hamburger substitute with a small amount of water. Add garlic. Cook thoroughly until no longer frozen, approximately 5-10 minutes. Let cool while preparing the rest of the recipe.
Prepare your dough according to the package instructions. Once rolled, evenly cover the dough with a coat of olive oil, adding more to serve as a thin sauce.
Sprinkle the oiled dough with pizza seasoning. The dough shouldn't be smothered with it, but should be delicately seasoned.
Cover the dough with the "Cheddar" Veggie Shreds and then sprinkle with the hamburger mixture and Roma tomato. Top with the "Mozzarella" Veggie Shreds and sprinkle with pizza seasoning once more.
Bake according to the dough's instructions, approximately 13-20 minutes at 350 degrees, depending on the brand.
Cut and serve!
Strawberry-Mint Soda
Category: drinks
By Jolene

While making a pitcher of my Strawberry Mojitos, I had a request for one without any alcohol.  It seemed to be a hit! You can adjust the taste by adding less or more of any ingredient.  Refreshing and light, it's perfect on a hot summer day!

Ingredients:
2 large limes, quartered
½ bunch mint leaves
7  strawberries, quartered
1 cup white sugar
3 cups carbonated water

Directions:
Squeeze the lime quarters into a sturdy glass pitcher. Toss the juiced limes into the pitcher along with the mint, strawberries, and sugar. Crush the fruits together with a muddler to release the juices from the strawberries and the oil from the mint leaves. Stir in the club soda until the sugar has dissolved. Pour into the sugared glasses over ice cubes to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 111.1
Fat: 0.1 g
Carbohydrates: 29.3 g
Sugars: 26.2 g
Dietary fiber: 1.1 g
Protein: 0.4 g
Sodium: 3.6 mg
Pumpkin Scones


Ingredients:
flour, baking powder, baking soda, ginger, allspice, nutmeg, salt, vegetable shortening, light brown sugar, solid-pack pumpkin, plain yogurt

Directions:
Preheat oven to 350 degrees.
Lightly grease cookie sheets.
Combine flour, baking powder, baking soda, spices and salt. In a large bowl, cream together shortening and brown sugar.
Beat in the pumpkin, yogurt and sour milk.
Gradually blend in  the dry ingredients.
Turn the dough out onto a floured surface, sprinkle with  flour, and knead until smooth.
Roll out the dough to a thickness of 3/4".
Using  a sharp knife, cut 2" squares and place 1" apart on baking sheets.
Bake for  12-15 min., or until lightly colored.
Transfer to wire racks, cover with a clean towel, and let cool.
Vanilla Frappé Protein Shake


Ingredients:
skim milk, instant coffee

Directions:
"Combine all ingredients in a blender and blend until smooth."
Jalapeno Jam


Ingredients:
lemons, apples, red bell peppers, kosher salt, pickling salt, granulated sugar, cider vinegar

Directions:
Prepare the jars and lids.
In a large pot, combine the lemons, apples, red peppers, jalapeños, salt, sugar and vinegar. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring often and reducing the heat as necessary, until thick. Remove from heat and fish out the lemons, which will now just be soft pieces of peel; discard lemons.
Ladle jam into the hot jars to within 1/4" of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling water canner for 10 minutes.
TIPS.
I find it easiest to use a food processor to chop the apples, red peppers and jalapeños — just make sure not to chop them too finely!
I highly recommend you wear plastic gloves to handle the jalapeños; otherwise, you’ll be sorry.
Yummy Low Cal-Low Fat Pineapple Bread Pudding


Ingredients:
fat free egg substitute, sugar, 1% low-fat milk, vanilla extract, butter

Directions:
Coat a medium-size casserole dish with nonstick spray.
Place the bread cubes in the casserole dish and set aside.
In a medium-size bowl, mix together the egg substitute, sugar, milk, and vanilla.
Add the pineapple and juice and mix thoroughly.
Pour over the bread cubes in the casserole dish.
Cover and place in refrigerator for at least two hours-- or overnight.
When ready to bake, preheat oven to 325 degrees.
Uncover the casserole dish and pour the melted butter evenly over the top.
Bake for about 50 minutes or until the top is lightly browned.
Serve warm.
Refrigerate leftovers.
Corn over Rice (Chowder?)


Ingredients:
frozen corn, margarine, evaporated milk, cooked rice

Directions:
Dump everything but the rice into a crockpot.  Turn on high for 2-3 hours, stirring occasionally. - OR - cook on low for 4-5 hours.
Turn down to warm until ready to serve.  Serve over warm rice.
Sandy's Awesome Chocolate Cake


Ingredients:
brown sugar, butter, margarine, eggs, vanilla extract, all-purpose flour, baking soda, salt, sour cream, boiling water, butter, margarine, confectioners' sugar, sour cream, vanilla extract

Directions:
For Cake:
In a mixing bowl, cream brown sugar and butter.
Add eggs, one at a time, beating well after each addition.
Beat on high speed until light and fluffy. Blend in vanilla.
Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined.
Stir in water until blended.
Pour into three greased and floured 9-in. round baking pans.
Bake at 350 degrees F for 35 minutes.
Cool in pans 10 minutes; remove to wire racks to cool completely.
For Frosting:
In a medium saucepan, melt butter and chocolate over low heat. Cool several minutes.
In a mixing bowl, combine sugar, sour cream and vanilla.
Add chocolate mixture and beat until smooth.
Frost cooled cake.
Tangy Avocado Pie


Ingredients:
butter, avocados, sweetened condensed milk, lime juice, heavy cream, sugar

Directions:
DIRECTIONS FOR CRUST:, Preheat oven to 350°F., Pulse Nilla wafer in a food processor until finely ground., Add melted butter and pulse again until combined., Firmly press crumble mixture into bottom and up side of 9" pie bake plate., Bake 10 to 12 minute., Let it cool completely., DIRECTIONS FOR FILLING:, Combine all ingredients in blender until completely smooth. Pour into pie crust., Refrigerate at least 2 hours., DIRECTIONS FOR WHIP CREAM:, Whisk heavy cream and sugar until whipped.
Breakfast to Go in Phyllo


Ingredients:
bacon, portabella mushroom, onion, red bell pepper, plum tomato, frozen spinach, feta cheese, onion powder, garlic powder, paprika, eggs, milk, butter, phyllo dough

Directions:
Cook bacon until crisp in a pan (preferable NOT non stick]
cast iron will work best
Cool and chop into bits
Remove all but 1 tablespoon of bacon grease and place potatoes in pan with garlic and onion powder and paprika to your taste (Make sure you squeeze water out of potatoes good if they were put in to keep from browning]cook about 10 mins on med heat stirring occasionally
Scrap pan good to get the nice brown stuff from the bottom and remove from pan and set aside
And add another tablespoon of bacon grease to sautee the mushrooms, peppers, onions, spinach and tomatoes
Cook about 5 minutes
Beat eggs and milk till frothy
Return potatoes to pan and add bacon and add eggs to the pan and with a fork move the food in pan so eggs fall into crevises and covers bottom of pan
Cook on low heat for 5 mins and then add feta and start to scramble mixture using a spatula to keep from sticking to the bottom of pan
Cook until eggs are thoroughly cooked and no longer shiny
Set aside to cool
Follow directions on box for thawing phyllo if working with large sheets cut in half and use 6 sheets
Butter each sheet well on top before adding another layer
Place 1/4 of filling elongated in middle of dough and roll like a burrito folding once over the mixture pulling it tight over filling and then glently fold over sides and continue to roll
Add more butter to the top and any "dry" spots and score three lines on top and place on a well buttered cookie sheet and bake at 400 for 25-25 mins or until golden brown
Serve warm
Honey Glazed Pear Cupcakes #RSC


Ingredients:
flour, baking powder, baking soda, salt, unsalted butter, white sugar, light brown sugar, eggs, pure vanilla extract, bartlett pears, wildflower honey, hot water, cream cheese, unsalted butter, pure vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Note: To roast nuts, spread almonds evenly on baking sheet lined with Reynolds Wrap Foil and bake for 10 minutes at 350 degrees  F.  Transfer almonds to medium bowl and let cool. Once cool, chop almonds finely in food processor ; set aside.
While oven is preheating, peel and core the pears. Using a box grated, shred 3 of the pears into a medium bowl; set aside.
Place the remaining pear (cubed] into a pot of water; boil until fork tender. Once pear is soft (falls off fork when tested; approximately 15-20 minutes], drain and mash with a fork; set aside.
Combine first 4 ingredients in a medium bowl; set aside.
In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla until evenly combined; add in dry mixture. Continue to mix on medium speed until evenly combined, scraping down sides of bowl as necessary.
Mix in mashed pear, followed by shredded pear until just combined. Stir in almonds.
Pour approximately ¼ cup batter into each muffin cup, lined with Reynolds Wrap Foil.  Place muffin pan on middle rack in oven and bake for approximately 20 minutes, or until toothpick inserted in center comes out clean.
Transfer cupcakes to cooling rack.
While cupcakes are still warm, poke several holes into center of each cupcake using a toothpick. Brush on Honey Glaze. To make the glaze, mix together the honey and hot water in a small bowl.
Once cupcakes have cooled completely, frost with cream cheese frosting. To make the frosting, beat together cream cheese and butter. Mix in vanilla extract. Gradually add in confectioner’s sugar and beat until smooth and fluffy.
Strawberry Stuffed Chocolate Chip Cinnamon Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, flour, cinnamon, salt, baking soda, chocolate chips, fresh strawberries

Directions:
Heat oven to 350 degrees.
In a large bowl combine butter, white sugar, and brown sugar, and beat with an electric mixer until creamy and fluffy. Slowly add the eggs, and vanilla, and continue to mix until combined.
In a separate bowl combine the flour, cinnamon, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients, still beating until the cookie dough forms. Add the chocolate chips and fold them into the dough.
Take a small amount of cookie dough and place it in one hand, top with a fresh strawberry, and then top with another small amount of cookie dough. Using your hands, carefully cup around the cookie dough to enclose the strawberry, pinching the sides as you go.
Bake for 11-12 minutes or until the cookies is done to your liking. Let cool on the cookie sheet for 3 minutes before removing to a wire rack to cool completely.
Souper Stuffed Cheese Burgers


Ingredients:
ground beef, water, cheese

Directions:
In a large bowl, combine soup mix, ground beef water; shape into 12 patties.
Place 2 T cheese in center of 5 patties. Top with remaining patties and seal edges tightly.
Grill or broil until done. Serve, if desired, on onion poppy seed rolls.
Cheesy Red Bliss Garlic Potatoes


Ingredients:
Red Bliss potatoes, garlic, olive oil, parmesan cheese, cheddar cheese

Directions:
Slice Potatoes 1/4" thick and place in large plastic bag.
Add seasoning packet, red pepper and parmesan cheese.
Use enough olive oil to just coat potatoes and toss.
Refrigerate an hour if possible.
Place in casserole and bake 350 for 45 minutes.
Add  shredded cheddar or any good meltable cheese and place back in oven for 5-10 minutes. (if you like golden & harder cook a bit longer before adding cheese].
Noodle Pudding


Ingredients:
cream cheese, sour cream, butter, eggs, sugar, vanilla, sugar, butter, cinnamon

Directions:
Mix cooked noodles, cream cheese, sour cream, butter, eggs, sugar & vanilla together pour into greased pan.
Mix sugar, crushed corn flakes, butter & lots of cinnamon well. Sprinkle on top of noodle mixture.
Bake 350 degree oven for 45 to 60 minute until dry!
Grilled Salmon With Orange Glaze
Category: world-cuisine
By Ben S.

The foods in this easy recipe are powerhouses of nutrition. Why these foods are good for you: high omega-3 fat in salmon; antioxidants in orange rind, scallions and garlic; anticoagulant activity in ginger; and eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks, Harvard investigators say.

Ingredients:
½ cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
½ teaspoon grated fresh ginger root
1  garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6  scallions, thinly sliced with green  (Optional)
¼ cup toasted sesame seeds  (Optional)

Directions:
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

Yields: 4 servings

Calories: 388.8
Fat: 19.2 g
Saturated fat: 3.5 g
Carbohydrates: 30.8 g
Sugars: 24.6 g
Dietary fiber: 2 g
Protein: 24.9 g
Cholesterol: 67 mg
Sodium: 182.6 mg
Light, Summery Lemon Cheesecake
Category: desserts
By Amy Melvin

This is a light, airy, and creamy cheesecake. The lemon flavor is not too bold and it has a delicious pound cake crust.

Ingredients:
1 cup white sugar
½ cup butter, softened
2 large eggs
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
⅓ cup buttermilk
½ teaspoon lemon zest
½ teaspoon lemon extract
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 large eggs
12 ounces ready-to-serve lemon pudding
1 (8 ounce) container sour cream
1 teaspoon lemon zest
4  egg whites
¼ teaspoon cream of tartar
1 pinch salt
½ cup white sugar

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a loaf pan, or any pan with sides at least 4 inches high. Beat sugar and butter using an electric mixer in a large mixing bowl until creamy, scraping the bowl often with a rubber spatula. Continue to beat, adding eggs 1 at a time, until well combined. Combine flour, baking powder, baking soda, and salt in a separate bowl. Reduce mixer speed to low and continue beating the sugar mixture. Gradually add flour mixture alternatively with buttermilk until well combined, 2 to 3 minutes. Add lemon zest and lemon extract; mix well. Spread pound cake crust mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Let pound cake cool completely. Cut cake into pieces and press into the bottom of a 10-inch springform pan. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Beat cream cheese and sugar using an electric mixer in a large mixing bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon pudding, sour cream, and lemon zest; blend well. Pour filling into prepared crust and spread evenly. Fill an oven-safe container with water and place it in the preheated oven under the rack where you will place the cheesecake; this will prevent cracking. Bake cheesecake in the preheated oven until almost set, about 45 minutes. Meanwhile, beat egg whites, cream of tartar, and salt together in a bowl using an electric mixer until soft peaks form. Pour in sugar while beating constantly until glossy peaks form. Remove cheesecake from oven, leaving oven on. Spread meringue topping over the filling to edges, using a spatula to tap for desired peaks. Return cheesecake immediately to oven. Continue to bake cheesecake until meringue is golden brown, 14 to 15 minutes. Turn off the oven. Crack the oven door open, and let cheesecake set and slowly cool for 15 minutes. Remove from oven and let cheesecake cool completely, 20 to 30 minutes more. Refrigerate 8 hours to overnight.

Prep time: 45 mins
Cook time: 1 hr 55 mins
Total time: 11 hrs 15 mins
Yields: 1 10-inch cheesecake

Calories: 602
Fat: 34.7 g
Saturated fat: 20.6 g
Carbohydrates: 63.7 g
Sugars: 42.4 g
Dietary fiber: 0.5 g
Protein: 11.1 g
Cholesterol: 183.5 mg
Sodium: 428.7 mg
Mom’s Spinach Soup With Anchovies


Ingredients:
spinach, garlic clove, water, salt, pepper

Directions:
Lightly smash the peeled garlic to let out the flavour when frying.
Heat oil & sautéed garlic till fragrant. Drain & throw the garlic into a pot of boiling water.
Rinse anchovies. Using the oil from garlic, fry the anchovies till you can smell the aroma. Be careful not to burn it. Add into pot, together with the scented oil. Cover & simmer for 30 minutes
Cut off spinach roots. Separate stalks & leaves, & rinse thoroughly to remove any sand residue. Add stalk to soup & continue to simmer for 20 minutes
Finally, throw in the leaves & simmer for another 5 minutes Add seasonings & serve piping hot. * Don’t worry about the veg turning brown as it’s important for the stalk to be really soft so it melts in your mouth :].