xiaoxl/recipe_data huggingface dataset:
Coconut Roughs


Ingredients:
coconut, icing sugar, powdered milk, Copha, coconut

Directions:
Place the first four ingredients in a bowl., Mix well., Pour over the cooled copha., Blend well., Place teaspoonfuls on lightly greased tray., Sprinkle extra coconut on top., Refrigerate until set.
Honey Ginger Chicken Stir-Fry


Ingredients:
honey, soy sauce, lemon juice, ginger, boneless skinless chicken breasts, salt, pepper, water chestnuts, cooked rice

Directions:
In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.
Cucumber N Zucchini Bread N Butter Pickles


Ingredients:
pickling cucumbers, onion, kosher salt, nigella seeds, yellow mustard seeds, black mustard seeds, garlic cloves, grape leaves, cider vinegar, water, sugar, ground turmeric

Directions:
Wash cucumbers and zucchini and cut off the ends. Slice crosswise into 1/8-inch slices. Toss in a large bowl with the salt and onion slices; cover with about 4 to 6 cups of ice cubes. Cover and let stand for 4 hours or refrigerate overnight.
Prepare the boiling water bath. Add water to a large canner with rack and heat to about 180°. The water should be high enough to be at least 1 inch above the filled jars.
Wash jars thoroughly and heat water in a small saucepan; put the lids in the saucepan and bring almost to the boil; lower heat to very low to keep the lids hot.
Drain the cuke/zuke mixture in a large colander and rinse with cold water.
Mix nigella seeds, mustard seeds,, dill seeds and distribute among the jars.
Place garlic,  one leaf per jar if using (for crispness].
In a large pot (nonreactive] over medium heat, combine the remaining ingredients and bring to a boil. Add the drained cucumber mixture and bring to a boil. With a slotted spoon, loosely pack the vegetables in prepared jars. Ladle the hot liquid into jars.
With a clean damp cloth wipe the rims of the jars then cover with 2-piece jar lids.  Adjust the screw on rings firmly but do not over-tighten.
Place filled in the prepared boiling water bath, adding more hot water as needed to bring the water up to about 1 inch above the jars. Bring the water to a boil. Cover and continue boiling for 10 minutes.
Lift the jars out of the water and place on a rack to cool for 12-24 hours. Remove rings and label. Give it a week for flavors to meld.
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Chocolate Oatmeal Cookies
Category: desserts
By Norcal

Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.

Ingredients:
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup margarine
½ cup brown sugar
½ cup white sugar
1  egg
1 teaspoon vanilla extract
1 ¼ cups rolled oats
½ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.  Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 78.6
Fat: 3.6 g
Saturated fat: 1 g
Carbohydrates: 11.1 g
Sugars: 6.1 g
Dietary fiber: 0.7 g
Protein: 1.1 g
Cholesterol: 5.2 mg
Sodium: 92.1 mg
Minature Napoleons With Eggplant Creme (Vegan Yum Yum)


Ingredients:
plum tomatoes, zucchini, tamari, soy sauce, eggplants, olive oil, raw cashews, garlic cloves, basil leaves, olive oil

Directions:
Preheat oven to 300°F.
Slice the tomatoes and zuchini into at least 12 slices (between 1/4 and 1/2 inch think]. Place on a parchament-lined cookie sheet. Spay with oil to coat and sprinkle with dried herbs. Bake for 1 hour and 15 minutes.
Add the mushoom caps to the roasted tomato/zucchini sheet. Spray with oil and put about a 1/2 teaspoon of tamari (or soy sauce] in each one. Bake for about 30 more minutes.
While the vegetables are baking, peel and dice the eggplants (I had about 750 grams]. Put a couple layers of paper towels in the bottom of a big bowl and microwave the eggplant in two batches for eight minutes each.
Then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
Add eggplants, cashews, and garlic to a food processor and process until very smooth.
To assemble, put a little dot of eggplant creme on the plate to act as an anchor. Place a tomato on top of the anchor and put more eggplant creme on top. Then add zucchini and more creme. Then add mushroom cap and a a dot of more creme.
Garnish with basil and a bit tomato. Drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
(I found that if the mushooms are big, they make a better base than topper.].
Zucchini Pizza Boats


Ingredients:
zucchini, tomato sauce, black olives, parmesan cheese, mozzarella cheese

Directions:
Preheat oven to 425 degrees.
Wash zucchini well, then slice lengthwise.
Scoop out the zucchini flesh from each half using a spoon, leaving the halves about a centimeter thick.  Save the scooped zucchini in a bow.
Place the hollowed zucchini pieces on a baking sheet.
Chop or mash the saved zucchini, then mix in the tomato sauce, bread crumbs, parmesan cheese, and Italian seasoning.
Refill the zucchini halves with the mixture, then top with mozzarella cheese and black olives.*.
Place the tray in the oven for approximately 20 minutes, or until the cheese is melted and slightly browned.**.
*Since these are supposed to mimic pizza, you could use other toppings (pepperoni, sausage, etc.].
**The longer the zucchini is in the oven, the softer it gets, so if you want firmer zucchini, feel free to take them out of the oven sooner.
Cheesy Tuna and Zucchini Noodle Casserole
Category: uncategorized
By Clara Taliaferro

A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!

Ingredients:
2 medium zucchini, spiralized
cooking spray
2 tablespoons salted butter
½ cup chopped onion
1 clove garlic, crushed
8 ounces cream cheese, softened
3 (5 ounce) cans tuna, drained
1 (12 ounce) package frozen peas
1 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste
1 tablespoon sliced almonds, or to taste

Directions:
Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can. Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles. Bake zoodles in the preheated oven for 10 minutes. Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes. Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top. Bake until cheese is melted and bubbly, about 30 minutes.

Prep time: 25 mins
Cook time: 50 mins
Total time: 3 hrs 15 mins
Yields: 8 servings

Calories: 314.2
Fat: 20.8 g
Saturated fat: 12.7 g
Carbohydrates: 9.7 g
Sugars: 3.8 g
Dietary fiber: 2.6 g
Protein: 22.6 g
Cholesterol: 75.2 mg
Sodium: 312.6 mg
Rice Krispies Funnel Kisses


Ingredients:
butter, marshmallows, marshmallows

Directions:
Microwave margarine and marshmallows on high for 1 minutes in microwave-safe, very large mixing bowl.
Stir to combine.
(You can spray the bowl with cooking spray or grease with oil beforehand so the marshmallow stuff won't stick.] Microwave at high 1 minute longer.
Stir until smooth.
Add cereal.
Stir until well coated.
Spray or grease a funnel with oil, cooking spray or shortening.
Spray two baggies and place on your hands, oiled side out.
This will keep your hands from getting yucky.
Press rice krispy mixture into the funnel (use waxed paper instead of your hand to press], and then place molded rise krispy kiss on waxed paper.
You may need to shape them a little more to make them look like kisses.
Repeat until you have used all of your rice krispy mixture.
Turkey and Cranberry Ravioli


Ingredients:
ground turkey, cranberry sauce, romano cheese, parsley, egg, kosher salt, fresh ground black pepper, wonton wrappers, butter, onion, all-purpose flour, chicken broth, heavy cream, parsley, salt, black pepper

Directions:
To make the ravioli: in a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper.
Place 10 won ton wrappers on a work surface.
Brush lightly with water using a pastry brush.
Place 1 tablespoon of the turkey mixture on each of the won ton wrappers.
Top with another won ton wrapper.
Push out any air bubbles and press the edges tightly to seal.
To make the gravy: in a medium, heavy skillet, heat the butter over medium heat.
Add the shallots and cook until tender, about 5 minutes.
Add the flour and stir until cooked, about 1 minute.
Slowly add the chicken broth, stirring quickly to avoid lumps.
Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.
Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes.
Drain the ravioli into the gravy and stir to coat.
Serve immediately in individual dishes, drizzled with the remaining gravy.
Green Chutney
Category: side-dish
By Rani

Chutney is excellent served as a condiment with any number of dishes, it adds a flavor that can't be beat.

Ingredients:
1 bunch fresh cilantro
1 clove garlic
1 tablespoon minced fresh ginger root
1  minced hot green chile peppers
1 tablespoon peanuts
salt to taste
2 tablespoons lemon juice

Directions:
Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 25.2
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 3.2 g
Sugars: 1 g
Dietary fiber: 0.8 g
Protein: 1.2 g
Sodium: 7.7 mg
Flounder  Alla Margherita


Ingredients:
olive oil, butter, tomato sauce, parsley, oregano leaves

Directions:
About 20 minutes before serving, in a 12" skillet, over medium heat, in hot oil and butter (or margarine].
Cook fillets 2-3 minutes per side, until fish flakes easily with fork.
Meanwhile, in medium bowl, stir tomato sauce, parsley, and oregano; pour over fish in the pan;.
Reduce heat to low and simmer 5 or 6 minutes, occasionally basting fish with sauce.
Serve from the skillet.
Savory Bacon Scones
Category: breakfast-and-brunch
By Michael

I've been trying a variety of scones lately at the local cafes but they're usually sweet. I decided to develop a recipe for a savory scone that I think fits the bill nicely. This version makes eight small (2 1/2-inch in diameter) hemispheres with a bacon center in each. The recipe as written requires that you cool the bacon grease so it's helpful to cook and cut the bacon the day before and finish the scones the next day. I like to minimize the kitchen mess so I've optimized the dough-related work to be in the bowl rather than on the countertop.

Ingredients:
½ pound bacon
1 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
10 tablespoons whole milk
2 teaspoons whole milk
1  egg yolk
⅛ teaspoon maple syrup

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly. Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife. Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips. Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes. Bake in the preheated oven until golden brown, 12 to 15 minutes. Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.

Prep time: 20 mins
Cook time: 22 mins
Total time: 1 hr 57 mins
Yields: 8 scones

Calories: 158.4
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 21.8 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 6.6 g
Cholesterol: 35.9 mg
Sodium: 459.6 mg
No Carb - Chicken Stuffed Green Peppers


Ingredients:
green peppers, black beans, diced tomatoes, mushrooms, chili powder, cumin, salt

Directions:
Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain.
Put the chicken, black beans, tomatos, mushrooms, 4 oz of the cheese and the seasonings in a large bowl and toss until mixed.
Preheat oven to 350 and spray a baking dish with Pam.
Arrange the peppers in the baking dish and stuff generously with the mixture from the bowl.
Top the stuffed peppers with the remaining cheese.
Bake at 350 for 45 minutes.
Enjoy!
Mom's Best Dipping Sauce for Steamed Artichoke


Ingredients:
mayonnaise, Worcestershire sauce, lemon juice, tarragon, garlic

Directions:
Mix all ingredients together in a glass or ceramic bowl., Cover tightly with plastic wrap., Chill for at least one hour.
Whole Wheat Piadinas or Italian Flat Bread


Ingredients:
whole wheat flour, all-purpose flour, salt, baking powder, baking soda, coconut oil

Directions:
Mix the ingredients in the order given.  Stirring well between each item. You will need to knead it a bit by had at the final mix but do not over do it. Just a minute tops. Work fast & keep the dough tender.
The dough should be soft but easily rolled out.  You may need to add a bit of flour or water depending on the weather and flour you are using.
Cut into 10-12 pieces.  Roll out thin on an oiled surface, I use either olive or coconut oil depending on the weather.  Coconut solidifies at 76 degrees.
Create disks aproximately 8 -10" round.
Prick the top of the bread with a fork and fry in a lightly oiled skillet or on a grill.  These work well on the outdoor grill if they are oiled well.
They cook fast and should be tender.
Serve with any dish.  I love them with soups in the winter and salads or grilled veggies in the summer.
Cheese Soup


Ingredients:
butter, celery, carrot, onion, water, chicken bouillon cubes, milk, cheddar cheese

Directions:
On med heat cook and stir butter, celery, carrot and onion for 10 minutes (do not brown].
Add water and boullion, stir until boullion is dissolved.
Bring to a boil.
Cover and simmer for 20 minutes.
Stir in mashed potatoes; slowly add milk and cheese, stiring constantly, heat through, (do not boil].
Enjoy!
Mulberry Syrup


Ingredients:
white wine vinegar, sugar, honey

Directions:
Place the mulberries in a glass and pour the vinegar over.
Leave to stand for at least 24 hours, stirring and pressing the fruit regularly, to extract the juices. Strain the liquid into a large saucepan and bring to the boil. Add the sugar, stirring until it is completely dissolved, then add the honey, stirring well. Bring back to a boil and boil hard for 5 minutes. Allow to cool completely.
Originally this syrup was bottled and stored, one tablespoon being added to a glass of hot water to form a bedtime drink. However, the syrup can easily be frozen in ice-cube trays and then stored in bags in the freezer to be used when required.
Raw Chocolate Mousse, Lactose Free


Ingredients:
cashews, cocoa powder, coconut cream

Directions:
Put the cashews in a blender and blend for a couple of minutes until you have a smooth nutbutter.
Add the rest of the ingredients and blend until you have a smooth chocolate mousse.
Taste and add more agave syrup or cocoa powder if needed.
Enjoy straight away or chill in the refrigerator for a while. It will thicken when it is chilled.
English Pub Potato Salad With Cucumber and Bacon
Category: salad
By Leanne Anysia

Did not see this recipe anywhere on Allrecipes and, as it's been a huge favorite here for years, I decided to post it. Dazzling with a nice steak! Serve year round. Turkey bacon and fat-free mayo may be substituted, though keep in mind that both will sacrifice a bit of taste. :)

Ingredients:
8  red potatoes
6 slices bacon
1 cup mayonnaise
1  cucumber, chopped
½ cup chopped red onion
3  hard-cooked eggs, chopped
1 cup celery, chopped
½ cup chopped fresh parsley
1 tablespoon paprika
salt and pepper to taste
1  hard-cooked egg, sliced
3 sprigs fresh parsley, or as desired
1 pinch paprika, for garnish

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Chop potatoes and transfer into a large salad bowl. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool. Stir mayonnaise, crumbled bacon, cucumber, red onion, 3 chopped eggs, celery, 1/2 cup parsley, and 1 tablespoon paprika into the potatoes until thoroughly combined. Season to taste with salt and black pepper. Garnish salad with slices of hard-cooked egg, 3 sprigs of fresh parsley, and a pinch of paprika.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 440.9
Fat: 28 g
Saturated fat: 5.2 g
Carbohydrates: 38.9 g
Sugars: 4 g
Dietary fiber: 5 g
Protein: 10.9 g
Cholesterol: 124 mg
Sodium: 380.4 mg
Mustard Based BBQ Sauce
Category: side-dish
By JFREE44

This is a great version of the traditional mustard based bbq sauce.  Most sauces are ketchup based, but in the South we prefer the mustard variation.  You oughta try it at least once.

Ingredients:
1 cup prepared yellow mustard
¼ cup honey
¼ cup light brown sugar
¼ cup white vinegar
ground black pepper to taste

Directions:
In a saucepan over medium heat, stir together the mustard, honey, brown sugar and vinegar. Season with black pepper. Bring to a boil, and let simmer for 5 minutes. Pour over cooked pulled pork or beef. If you want more flavor, let the meat simmer in the sauce for about 30 minutes.

Prep time: 2 mins
Cook time: 5 mins
Total time: 7 mins
Yields: 1 1/2 cups

Calories: 52.9
Fat: 0.8 g
Saturated fat: 0.1 g
Carbohydrates: 11.4 g
Sugars: 10.4 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Sodium: 238 mg
Herbed Salmon Fillets


Ingredients:
sour cream, butter, onions, dried dill, fresh dill, dried thyme, salt, ground black pepper, salmon fillets

Directions:
In a small bowl, combine sour cream, butter, onion, dillweed, thyme, salt and pepper to taste and mix well.
Season fillets lightly with salt and pepper and place in single layer in lightly buttered shallow baking dish; spread sour cream mixture over fillets.
Bake in 425 F oven for about 12 minutes or until sauce is bubbly and fish is opaque.
GRILLED BRIE HAM & PEAR SANDWICH


Ingredients:
bosc pear, pomegranate molasses, black pepper, butter lettuce, Dijon mustard, butter

Directions:
Assemble sandwich by placing slices of brie followed by slices of pear on bread. Drizzle 1 teaspoons of pomegranate molasses on top of the pear slices per sandwich; season with freshly ground black pepper. Place a couple of slices of ham on before adding a couple leaves of lettuce.
Generously spread mustard on the other bread slices and place face down on the lettuce. Spread butter on one side only.
In a panini press or skillet over medium heat, place sandwiches butter side down and put press on top, pressing down gently. If not using a panini press, place a heavy lid on top.
Grill for 2 minutes or until nicely brown. Remove press or lid and butter top slices before carefully flipping them over. Replace press or lid, gently press down again and grill for 2 minutes or until nicely browned. Serve immediately.  Makes 3 sandwiches.
Curried Parsnip and Apple Soup With Parsnip Crisps


Ingredients:
parsnips, apple, cumin seed, cardamom pods, butter, onions, garlic, turmeric, cayenne pepper, ground ginger, salt, fresh ground pepper, parsnip, salt

Directions:
Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
Remove them and crush them finely with a pestle and mortar.
Next, heat the butter and oil in a saucepan until the butter begins to foam.
Add the onions and gently soften for about 5 minutes.
Add the garlic and cook for 2 minutes.
Add the crushed spices along with the turmeric, cayenne and ginger.
Stir and cook gently for 5 more minutes.
Add the parsmips and stir in the stock.
Add salt and pepper and simmer gently for 1 hour without putting on a lid.
Then liquidise.
For the parsnip crisps.
peel and finely slice the parsnip.
Heat the oil in a frying pan until it is very hot.
fry the parsnip in batches until they are golden brown 2-3 minutes.
remove them with a slotted spoon, and put them on kitchen paper to drain.
Serve on the heated soup.
Tuna Tortellini Casserole


Ingredients:
tuna, 2% cheddar cheese, swiss cheese, skim milk, celery, onion

Directions:
Fill a large pot with 4 quarts water and put on high heat to boil.
Chop onion and celery and saute in a little oil or spray. (Note:  Feel free to add mushrooms or peppers, I can barely get away with celery with my family's tastes].
Preheat oven to 350 degrees.
Add tortellini to water and cook per package directions - you can undercook a little.
In a 2 quart casserole, mix tuna, soup, and milk.
Add celery and onion mixture to casserole.
Drain tortellini and add to casserole.  Add cheese and fold in with tuna mixture.
Sprinkle with crushed potato chips, bread crumbs, etc., if you desire.
Bake for 25-30 minutes.