xiaoxl/recipe_data huggingface dataset:
Turkey Empanadas Grande


Ingredients:
ground turkey, garlic clove, onion, green bell pepper, dried parsley, dried cilantro, ground cumin, dried oregano, red pepper flakes, ground black pepper

Directions:
In a large skillet over medium-high heat, saute turkey, garlic, onion, and green pepper until turkey is no longer pink in center. Stir in parsley, cilantro, cumin, oregano, red pepper flakes, and black pepper. Stirring occasionally, cook over medium heat about 15 minutes or until most the liquid is reduced.
Preheat oven to 400 degrees F (200 degrees C].
Spray cookie sheet with non-stick oil. Unfold one pie crust on one side of cookie sheet. Carefully spread one half of meat mixture to within 1-inch of one-half pie crust. Brush 1 inch of pie crust with egg white. Encase meat by folding other half of pie crust over meat mixture. Using a fork, press edges of crust together and pierce top of crust to make holes to allow steam to escape.
Repeat steps with remaining ingredients and pie crust on other side of cookie sheet.
Bake at 400 degrees F. 20 to 25 minutes. To serve, cut each empanada into 3 wedges.
Shrimp Etouffe


Ingredients:
celery, green bell peppers, red bell pepper, green onion, unsalted butter, garlic, all-purpose flour, salt, red cayenne pepper, Tabasco sauce, shrimp, cooked white rice

Directions:
If you are using fresh shrimp, peel and devein first; if using frozen precooked shrimp, you can thaw them right before using by placing the shrimp in a mesh colander and running them under cold water for about 5-10 minutes until thawed, stirring so they don't stick together- drain well.
Keep shrimp cold until ready to use.
Heat a large, deep skillet over medium-high heat.
Melt butter in pan and sauté celery, bell pepper, green onion, and garlic until softened and lightly browned.
Stir in flour until blended, then pour in soup, V-8, and salt.
Cook until thick (you may need to lower temperature a bit], stirring often.
Add remaining ingredients and cook until the shrimp are cooked through (they will turn pink and opaque- this only takes a few minutes] or, if using precooked seafood, just until the shrimp are heated through.
Be careful not to overcook the shrimp or it will get tough.
Ladle over hot, cooked rice.
Paula Deen's One-Eyed Sailor


Ingredients:
butter, eggs, salt, pepper, butter, all-purpose flour, milk, cayenne pepper, dry mustard, Worcestershire sauce, cheddar cheese, parmesan cheese, salt, fresh ground black pepper

Directions:
For cheese sauce, in a small saucepan, melt the butter over medium heat and stir in the flour.
Cook until smooth and bubbly, about 1 minute.
Gradually add the warm milk and stir until combined.
Stir in the seasonings and cheese.
Constantly stir until cheese is smooth, thick and melted.
Set aside and keep warm to serve with the eggs.
For eggs:.
Using a biscuit cutter, cookie cutter, or mold, cut a nice hole in the center of the bread.
Butter both sides of bread and place in a cast iron saute pan over medium heat.
Crack the eggs into the holes and season with salt and pepper.
Once the egg starts to set, flip over and continue cooking the other side until set.
Serve eggs with cheese sauce.
Bria's Kahlua Cake


Ingredients:
chocolate chips, Kahlua, sour cream, eggs

Directions:
Mix together cake mix, oil, kahua, sour cream, and eggs.  Add chocolate chips., Bake 40-45 minutes in Bundt pan., Sprinkle with powdered sugar when cool.
Janet's Banana Bread


Ingredients:
butter, sugar, eggs, sour cream, vanilla, flour, baking powder, baking soda, bananas, chocolate chips, walnuts

Directions:
CREAM together: Butter, Sugar, Eggs, Sour Cream, Vanilla, Bananas.
MIX together: Flour, Baking Powder, Baking Soda.
FOLD Flour mixture to Cream together mixture.
Bake in oven 180 degrees for approximately 20-30 minutes until Golden on top and toothpick comes out clean when tested.
***Let your creativity take you away!***
Am SURE you'll enjoy this forever and a day!
Red Cabbage and Fruit Slaw


Ingredients:
savoy cabbage, carrot, apple, mayonnaise, sugar, cider vinegar, red cabbage

Directions:
In large bowl, combine savoy cabbage, carrot, apricot and apple and mix well., In small bowl, mix mayonnaise, sugar and vinegar., Pour over cabbage mixture and mix well., Refrigerate at least 1 hour before serving., Just before serving, mix in red cabbage.
Mahi Mahi with Artichokes and Sun-Dried Tomatoes
Category: seafood
By capcomp

This is an amazing way to fix fish. I use mahi mahi, but any thick white fish should work. Serve with rice. This is very similar to a dish served at Carrabba's!

Ingredients:
¼ cup butter
2 tablespoons finely chopped shallot
¼ cup finely chopped garlic
6 tablespoons fresh lemon juice
3 tablespoons dry white wine
kosher salt to taste
ground black pepper to taste
2 tablespoons chopped sun-dried tomatoes
2 tablespoons artichoke hearts, drained and chopped
2 tablespoons cold butter, cut into pieces
1 cup all-purpose flour, or as needed
1 teaspoon seasoned salt, or to taste
2 (3 ounce) fillets mahi mahi fillets
1 tablespoon olive oil

Directions:
Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes. Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes. Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce. Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat. Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 743.7
Fat: 42.7 g
Saturated fat: 23.1 g
Carbohydrates: 63 g
Sugars: 3.3 g
Dietary fiber: 3.2 g
Protein: 24.8 g
Cholesterol: 153.6 mg
Sodium: 940.9 mg
Vodka Martini Cocktail
Category: drinks
By Home Happy Hour

Vodka replaces gin in this variation of the classic martini. Shake until ice cold and serve up in a chilled martini glass.

Ingredients:
3 fluid ounces vodka
1 fluid ounce dry vermouth
1 cup ice cubes
3  olives

Directions:
Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled martini glass. Garnish with three olives on a toothpick.

Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Yields: 1 cocktail

Calories: 255.1
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 4.8 g
Sugars: 2.2 g
Dietary fiber: 0.5 g
Protein: 0.2 g
Sodium: 134.2 mg
Lavender Honey Ice Cream
Category: desserts
By Evermore

A sweet homemade ice cream is good for any hot summer day!

Ingredients:
2 cups heavy whipping cream
1 cup half-and-half
⅔ cup honey
2 tablespoons dried lavender flowers
2  eggs
⅛ teaspoon salt

Directions:
Heat heavy cream, half-and-half, honey, and lavender flowers in a heavy 2-quart saucepan, stirring occasionally, until cream just starts to bubble. Remove from heat and cover; let steep for 30 minutes. Strain cream mixture into a bowl using a fine-mesh sieve. Discard lavender flowers. Clean saucepan and pour strained cream mixture back in. Heat over medium heat until hot, about 5 minutes. Whisk eggs and salt together in a bowl. Whisk in 1 cup hot cream in a slow stream. Pour egg mixture into the remaining hot cream in the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard coats the back of the spoon and reads 175 degrees F (80 degrees C) on an instant-read thermometer, about 5 minutes. Pour custard through a fine-mesh sieve into a bowl. Let cool completely, stirring occasionally, about 15 minutes. Chill, covered, for at least 3 hours. Freeze custard in an ice cream maker according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and place in the freezer to firm up.

Prep time: 10 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 697.7
Fat: 53.5 g
Saturated fat: 32.5 g
Carbohydrates: 52.9 g
Sugars: 46.8 g
Dietary fiber: 0.3 g
Protein: 7.6 g
Cholesterol: 278.4 mg
Sodium: 180.6 mg
Frikadeller (Danish Meatballs)


Ingredients:
ground beef, ground pork, onion, black pepper, flour, ground cloves, salt, eggs, milk, water

Directions:
Soak the bread in the milk, Mix all ingredients together except the milk whipping well to incorporate air.  Add milk gradually until the mixture is wet but not runny.  Heat a skillet with butter or shortening on medium high heat.  Shape the meatballs with a tablespoon then drop into the hot skillet.  Brown 5 minutes on each side. These meatballs freeze well.
After they are cooked through you can  add them to a gravy or a tin of condensed cream of mushroom soup thinned with 1/2 cup of milk. Heat in the gravy.
Seafood Trio With Fire Roasted Tomato Garlic Sauce


Ingredients:
mussels, scallops, large shrimp, olive oil, onions, shallot, garlic cloves, fire-roasted tomatoes

Directions:
add onion to olive oil over medium heat.
cook until translucent.
add garlic and cook for 1-2 minutes.
add tomatoes and chicken stock.
bring to a boil.
add seafood to pot and cover.
cook for 5-6 minutes or until mussels have opened and shrimp and scallops are opaque.
Fresh Basil Fettuccine With Herbs, Chorizo, and Cherry Tomatoes


Ingredients:
unbleached all-purpose flour, eggs, basil leaves, extra virgin olive oil, kosher salt, sweet onion, garlic cloves, fresh herb, cherry tomatoes, chorizo sausage, fresh ground black pepper, extra virgin olive oil, basil leaves, parmesan cheese

Directions:
Coarsely chop the basil leaves. Pulse the chopped basil and 2 tablespoons olive oil in food processor until the pieces of basil are very small. Add flour and eggs and turn processor on until the dough comes together into one ball (about 30 seconds]. The dough should barley stick to the sides of the food processor. Add a couple drops water if the dough is too dry. Add 1/2 teaspoon flour if dough is too wet. Cover dough ball with plastic wrap and let rest for at least 20 minutes. Dough can sit in refridgerator up to 24 hours.
Remove casing from sausage. Cut into 1/2 inch pieces. Cook sausage in pan over medium heat until just cooked through, about 6-8 minutes. Set aside on paper towels.
Roll pasta using a pasta roller with the cutter set to fettucine.
Bring 4-quarts water to full boil. Salt water liberally with kosher salt before adding pasta (do not skip this step]. Cook pasta until just al-dente, about 3 minutes for fresh fettucine.
Cook the onions with 3 tablespoons extra virgin olive oil until translucent over medium heat in large sauté pan, about 8 minutes. Add sausage, garlic, and herbs. Cook until garlic begins to turn slightly brown, about 1-2 minutes. Remove pan from heat and add cooked pasta. Toss the pasta with the sausage and onion mixture. Season with freshly ground black pepper. Sprinkle grated parmesan on top. Garnish with thinly sliced basil and serve immediately.
Enjoy!
Cauli-Flied/Cauliflower  " Rice "


Ingredients:
cauliflower, unsalted butter, extra virgin olive oil, garlic cloves, green onions

Directions:
Grate the cauliflower, including the core You can use the grater attachment of a food processor or the medium holes on a box grater. Squeeze out as much water as you can with your hands.
Melt butter and oil in a large frying pan over medium heat. Add the garlic and sauté just until the garlic sizzles(1-2 minutes]. Add the cauliflower, sprinkle with the salt & pepper and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend in the cauliflower.
Stir in the green onions and add salt and pepper to taste. With your eyes closed, you'd swear you were eating rice.
VARIATION.
For a Pan-Asian taste, use oil only instead of the butter/oil combination. Scramble 2 eggs in the oil after sautéing the garlic. Add chopped, cooked meat or shrimp, give a few stirs, then add the cauliflower. Serve with soy sauce.
Other options: add some curry powder, some grated lemon rind to go with fish, or some chilli powder.
Classic Sugar Cookies


Ingredients:
granulated sugar, brown sugar, milk, eggs, vanilla extract, baking soda, cream of tartar, salt, powdered sugar, vanilla extract, milk

Directions:
COMBINE shortening, granulated sugar and brown sugar in large bowl; beat at medium speed until well blended. Add milk. Beat in eggs, one at a time.  Add vanilla.
COMBINE flour, baking soda, cream of tartar and salt in separate large bowl.  Mix into shortening mixture until well blended. Chill 1 hour.
HEAT oven to 350°F.
ROLL out 1 / 3 of dough at a time to about 1/4-inch thickness on floured surface. Cut out with cookie cutters. Place 2 inches apart on ungreased baking sheets.  Sprinkle with colored sugars and decors or leave plain and frost when cooled.
BAKE 6 to 8 minutes or until edges of cookies are slightly golden. Remove immediately to cooling rack.
BUTTERY CREAM FROSTING:
COMBINE powdered sugar, shortening and vanilla in bowl of electric mixer; slowly blend in milk to reach desired consistency.
BEAT on high speed for 5 minutes or until smooth and creamy. Tint frosting with food coloring, if desired.
Spread a thin layer of frosting on cookies and decorate with sparkling sugars or sprinkles while frosting is still wet to ensure the decorations stay in place. If you're planning to pipe on frosting decorations, make sure to allow the base coat of frosting, and then each addition layer, to dry completely before adding another.
Garlic Scapes Potatoes


Ingredients:
yukon gold potatoes, butter, garlic scape

Directions:
Cook potatoes in salted boiling water until tender., Melt butter& saute scapes for about 5 minutes., Remove from heat& stir in cream., Drain potatoes& mash., Add garlic mixture& combine well.
Perfect Orange Julius Clone


Ingredients:
milk, water, vanilla

Directions:
Place all ingredients except for the ice cubes into a blender., Add the ice cubes one by one until smooth., Serve immediately-- enjoy!
Easy Almond Sour Cream Layer Cake


Ingredients:
eggs, sour cream, water

Directions:
Set oven to 350 degrees.
Grease four 8-inch round cake pans.
In a bowl beat all ingredients on low speed for about 1 minute, then increase the speed and beat for another 2 minutes.
Transfer and divide the batter between the cake pans.
Bake for about 15-17 minutes, or until cakes tests done.
Cool in pans on a rack for 10 minutes.
Remove from pans and cool completely on wire racks.
Fill as desired.
Lemon Tart With Oatmeal Cookie Crust


Ingredients:
butter, sugar, eggs, lemon juice, cornstarch, powdered sugar, oatmeal

Directions:
Heat oven to 350 degrees.
In a large bowl, combine the cane sugar and butter.  Mix well.  Add the oats and cut in with a fork or pastry blender until well blended.
Press into the bottom and halfway up the sides of a 9" tart pan.
Bake crust at 350 degrees for 20 minutes or until lightly browned.
Meanwhile, prepare the filling.  Place sugar and eggs in a large bowl.  Add lemon juice and vanilla.  Whisk well together.  Add cornstarch and whisk until smooth.
Pour filling into crust and return to oven until filling is set, about 20 minutes.  Insert a butter knife into the filling; if it comes out clean, the filling is ready.
Remove from oven and let cool 10 minutes.   Dust with powdered sugar.
Serves 6 to 8.
Pear Apple Sorbet


Ingredients:
granny smith apples, pears, sugar

Directions:
In a medium saucepan over medium heat, combine apples, pears, sugar and 1/2 cup water; cover. Cook until tender, about 10 minutes. Press mixture through a sieve placed over a bowl. Discard apple and pear skins and stir in apple juice and another 1/2 cup water. Place mixture in a food processor and pulse 3-4 times until any big chunks are smooth.
If making without an ice cream machine, pour into a shallow container and freeze 6 hours, scraping with a fork once or twice to break up crystals. If using a machine, churn until firm enough to scoop.
Nut-Free Paleo Banana Bread


Ingredients:
bananas, eggs, coconut oil, honey, flax seeds, tapioca flour, cinnamon, baking soda, sea salt

Directions:
Grease a loaf pan with coconut oil or line with baking paper., Mash banana and stir in eggs, honey and oil., Add the wet ingredients to the banana mix and stir until well-combined., Bake at 175°C/350°F for 50 minutes.
Strawberry-Rhubarb Jam
Category: side-dish
By Carla Bruss

I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.

Ingredients:
4 ¼ cups diced rhubarb
4 ¼ cups sliced fresh strawberries
2 tablespoons lemon juice
2 (1.75 ounce) packages powdered fruit pectin
½ teaspoon butter  (Optional)
10 cups white sugar
12  half-pint canning jars with lids and rings

Directions:
Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms. Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 30 mins
Cook time: 10 mins
Total time: 2 hrs 40 mins
Yields: 12 half-pint jars

Calories: 42.2
Carbohydrates: 10.8 g
Sugars: 10.6 g
Dietary fiber: 0.1 g
Sodium: 0.2 mg
Coconut Pancakes


Ingredients:
eggs, olive oil, vanilla, cinnamon, baking soda, maple syrup, coconut flakes

Directions:
Mix all ingredients together.
Heat griddle and carefully pour/ladle 4-pancakes onto surface.  Pancakes will puff up during cooking.  Flip when brown on underside.
Slow Cooked Venison
Category: meat-and-poultry
By a

My dad brings home venison each year, and my mom never knew how to cook it.  When I was 16, I threw some venison and a few spices and sauces into the slow cooker before heading off to school.  We were all surprised that it turned out great!  I've perfected the recipe since then.

Ingredients:
1 tablespoon olive oil
½  onion, diced
2 teaspoons minced garlic
1 pound boneless venison roast
½ cup ketchup
¼ cup Worcestershire sauce
¼ cup soy sauce
¼ cup chile-garlic sauce
¼ teaspoon liquid smoke
⅓ cup water
2 teaspoons salt
1 tablespoon pepper

Directions:
Heat olive oil in a skillet over medium heat. Stir in onion and cook until softened, about 3 minutes. Stir in garlic and cook 2 more minutes until softened. Place venison roast into a slow cooker, and sprinkle with onion mixture. Stir together  ketchup, Worcestershire sauce, soy sauce, chile-garlic sauce, water, salt, and pepper. Pour over the venison. Cover and cook on Low until tender and no longer pink, 4 to 5 hours.

Prep time: 15 mins
Cook time: 5 hrs
Total time: 5 hrs 15 mins
Yields: 4 servings

Calories: 225.4
Fat: 6.3 g
Saturated fat: 1.5 g
Carbohydrates: 17 g
Sugars: 10 g
Dietary fiber: 1.2 g
Protein: 25.5 g
Cholesterol: 85.7 mg
Sodium: 2595.9 mg
Thai-Inspired Noodle Salad
Category: salad
By Christiana Heins

A zesty treat--goes great with bbq'd chicken and a beer. If you're feeling adventurous mix in 1/2 cup of shredded dried seaweed (nori) just before serving.

Ingredients:
15 ounces dried soba noodles
1 ½ teaspoons dark sesame oil
⅓ cup rice vinegar
⅓ cup soy sauce
1  lime, zested and juiced
2 tablespoons brown sugar
2 cloves garlic, minced
2 teaspoons red pepper flakes, or to taste  (Optional)
1 cup finely grated carrot
½ cup chopped fresh cilantro
¼ cup coarsely chopped salted peanuts

Directions:
In a large pot, cook soba noodles according to package directions. Drain, rinse noodles with cold water, and set aside. Pour sesame oil, rice vinegar, soy sauce, and lime juice into a large bowl. Mix in lime zest, brown sugar, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrots, cilantro, and peanuts. Cut noodles into 3-inch lengths. Stir into dressing mixture. Cover, and refrigerate at least 1 hour. Toss salad again before serving. If dry, splash with soy sauce and vinegar. Serve cold.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 241.8
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 47.1 g
Sugars: 4.6 g
Dietary fiber: 1.2 g
Protein: 9.7 g
Sodium: 1068.4 mg
Baked Potato Soup


Ingredients:
baking potatoes, butter, margarine, flour, salt, white pepper, milk, sour cream, green onion, bacon, cheddar cheese

Directions:
Bake potatoes at 350 degrees for 65-75 minutes or until tender.  Cool completely.
Peel and cube potatoes.
In a large saucepan - melt butter; stir in flour, salt and pepper until smooth.  Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; whisk in sour cream.
Add potatoes and green onions.
Garnish with bacon and cheese.
Chicken Masala Powder (Kari Masala Thool)


Ingredients:
fennel seed, cumin seeds, black peppercorns, fenugreek seeds, curry leaves

Directions:
Dry roast curry leaves for a min on low flame till it turns crispy. Remove from the heat and keep aside.
Dry roast red chilies till it changes its color a bit. Remove from the heat.
Dry roast coriander seeds, fenugreek seeds, fennel seeds, cumin seeds, black cumin seeds and peppercorn together till nice aroma comes.
Remove from the heat and allow to cool.
Grind everything together to powder. Add salt to it and mix well. Store in an airtight container and use when needed.
Honey Roasted Applesauce


Ingredients:
apples, mcintosh apples, sweet butter, fresh lemon juice, sea salt, honey

Directions:
Preheat oven to 425 degrees F.
Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.