xiaoxl/recipe_data huggingface dataset:
Leche Merengada - Frozen Spanish Meringue Drink


Ingredients:
sugar, icing sugar, cinnamon stick, lemon peel, cinnamon, lemon juice, salt

Directions:
Pour the milk into a saucepan together with the cinnamon stick, lemon peel and normal sugar. Turn the hob on and let it simmer for 5 minutes while you stir it with a wooden spoon to dissolve the sugar. Then pour it in a bowl and let it cool down.
When the milk is at room temperature remove the lemon peel and the cinnamon stick and place the bowl in the freezer until the mixture is very cold but not frozen.
Now place the egg whites in a bowl with a few drops of lemon juice and a very small pinch of salt (both of the last ingredients help the egg whites to rise], then mix them until they are snowy (punto de nieve]. Then add the icing sugar little by little while continuing to mix.
Take out the mixture from the freezer and add the meringue little by little, gently folding it into the milk to get the appropriate consistency. Now keep it in the fridge, and put it in the freezer 15 to 20 minutes before serving to improve the consistency even further. If you keep it in the freezer until it freezes, then you will need to put it through the blender before serving.
Serve it in tall cocktail glasses with plenty of cinnamon powder sprinkled on top.
Take-Out Tabbouleh


Ingredients:
bulgur, flat leaf parsley, fresh mint leaves, green onions, cherry tomatoes, fresh lemon juice, extra virgin olive oil, ground cumin, salt, fresh ground pepper

Directions:
Place the bulgur in a large bowl and pour enough warm water over to cover generously.  Let it stand until the bulgur softens, about 15 minutes.  Drain well, pressing down gently to extrude any excess liquid.
In a large bowl, combine the parsley, mint, green onions, tomatoes, lemon juice, olive oil, cumin, salt & pepper.  Add the bulgur and toss.
Taste and reseason with salt and pepper if necessary.
Make Ahead:  Tabbouleh can be made up to 3 hours ahead and kept at room temperature.
Awesome Enchiladas


Ingredients:
ground beef, turkey, onion, diced green chilies, garlic, cream cheese, sour cream, monterey jack cheese, sharp cheddar cheese, flour tortillas

Directions:
Heat oven to 375°F.
Brown ground beef or turkey over medium-high heat with onion.
Add the chilies, garlic, and seasoning until thoroughly cooked.
Add 3/4 cup of the enchilada sauce, green chilies, minced garlic, Old Bay seasoning, cream cheese, and sour cream and stir until combined.
Stir in 3/4 cup of each of the shredded cheeses.
Spoon filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2-inch baking dish.
Pour remaining enchilada sauce over top; sprinkle with remaining cheese.
Bake at 375°F for 15-20 minutes.
Chicken Cashew Curry


Ingredients:
butter, onions, garlic, fresh ginger, curry powder, salt, ground cumin, cayenne, boneless skinless chicken breasts, diced tomatoes, fresh cilantro, unsalted cashews, plain yogurt

Directions:
Heat butter in a large skillet over medium heat until melted, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes.
Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
Add chicken and cook, stirring to coat, 3 minutes.
Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 10 minutes.
Pulse cashews in a food processor until finely ground, then add to curry.
Add yogurt, mix well, and simmer uncovered, stirring, until sauce is thickened, about 5 minutes.
Serve over basmati rice.
This can be milder or hotter depending on the hotness of your curry powder.
Potato Leek Soup


Ingredients:
leeks, potatoes, carrots, salt, black pepper, water, butter, all-purpose flour, milk, chicken bouillon cubes

Directions:
In a large stock pot satue leeks in 1/4 cup butter until tender. Add potatoes, carrots, 1 tsp salt, and water. Cover and simmer 20 minutes or until tender.
Meanwhile, in a medium saucepan melt remaining butter. Add flour, pepper and remaining salt. Cook until smooth and bubbly. Gradually whisk in milk and bouillon and cook until thick.
Stir milk mixture into vegetables and simmer until cooked through.
Mini Chilled Gazpacho, Tapas


Ingredients:
plum tomatoes, cucumber, green bell pepper, white wine vinegar, olive oil

Directions:
Roughly chop tomatoes, half the cucumber, pepper and onion.
Blend until smooth.
Stir in vinegar and oil, taste and season with salt and pepper. Add more vinegar if needed to taste.
Chill for two hours.
Cut the remaining half of cucumber into sticks.
Serve in mini glasses with a stick of cucumber.
Yellow Cab's Charlie Chan Chicken Pasta


Ingredients:
olive oil, onion, garlic cloves, oyster sauce, sugar, water, cooked pasta, peanuts

Directions:
Sauté onion and garlic in a little olive oil., Cook chicken until brown., Mix sesame oil, char siu sauce, oyster sauce, chili garlic, and sugar in a bowl., Add liquid mixture to chicken and simmer for a few minutes.
Frozen Strawberry Smoothie


Ingredients:
milk, frozen strawberries, Splenda sugar substitute, vanilla

Directions:
Put all ingredients into blender.
Mix on medium-low (or recommended setting for crushing ice], until strawberries are fully crushed and mixture is smoothly blended.
Serve, topped with whipped cream is desired.
Adults may enjoy this with a shot of rum blended inches.
Steamed Rice


Ingredients:
long-grain rice, butter, extra virgin olive oil, onion, vegetable broth, tap water, salt, orzo pasta, spaghetti, broth, hot water

Directions:
Saute rice in butter just until translucent and very lightly browned.
Add chopped onion, and continue sauteing until onion is translucent, stirring frequently to prevent onion from burning.
Drain any excess butter or olive oil.
Add stock or water carefully to prevent steam burns; it WILL blow steam!
Adjust heat for a slow simmer, cover, and cook about 15 minutes without stirring or uncovering.
If all liquid is not absorbed, remove cover, and continue cooking for another 5 minutes.
Fluff gently with a fork just before serving.
Variation: Lightly brown orzo or broken pasta in butter and/or olive oil before adding rice.
Add rice when orzo is already lightly browned, and saute as above, but orzo will be dark brown by the time rice is light brown and onion is translucent; do not burn orzo.
Add 3 cups of liquid instead of 2 cups, and cook as above.
Coriander/Cilantro Yoghurt (Very Easy Side Dish)


Ingredients:
fresh cilantro, salt, pepper

Directions:
Chop the cilantro/coriander, then stir into the Greek yoghurt., If you want to, season to taste with salt and pepper, but it isn't necessary., Serve cold.
Pork Chops Ossobuco-Style


Ingredients:
olive oil, carrot, celery, onion, garlic, dry white wine, diced tomatoes, salt, ground black pepper, hot water, fresh Italian parsley

Directions:
In a large skillet, heat oil on High, add chops, brown well on both sides and remove.
Add carrot, celery, onion and garlic, reduce heat to Medium, cover and cook, stirring occasionally for 5 minutes or until lightly browned.
Add wine, increase heat to High and cook 3 minutes.
Add tomatoes, salt and pepper, bring to a boil, cover reduce heat to Medium-Low and cook 10 minutes.
Return chops to the skillet, push down into the sauce, cover and simmer on Low 15 minutes.
Remove chops to a serving platter.
Place 1/2 the sauce in a blender or processor, process until smooth, return to the pan, stir adding 1/4-1/2 cup hot water if needed to thin sauce.
Pour over the chops and sprinkle with parsley.
Chicken Fingers


Ingredients:
boneless skinless chicken breasts, chicken fillet, flour, eggs, margarine, canola oil

Directions:
Cut chicken breasts lengthwise into strips (chicken fillets can be left as is]. Coat the strips with flour then dip each in the beaten egg.
Roll the strips in the cornflakes.
Set the strips on wax paper until ready to cook.
At this point the strips can be refrigerated for use the next day.
In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
Repeat with the remaining margarine, oil and chicken fingers.
*Oven bake method: Preheat oven to 400 F.
Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
Whipped Honey Butter
Category: side-dish
By Lovesmurfs

Easy to make, yummy to eat!  Add 1 teaspoon of grated orange peel for breakfast or brunch.

Ingredients:
½ cup butter, softened
⅓ cup honey

Directions:
Beat butter and honey together until creamy.  Serve at room temperature.

Prep time: 5 mins
Total time: 5 mins
Yields: 0.5 cup

Calories: 289.3
Fat: 23 g
Saturated fat: 14.6 g
Carbohydrates: 23.3 g
Sugars: 23.2 g
Dietary fiber: 0.1 g
Protein: 0.3 g
Cholesterol: 61 mg
Sodium: 164.6 mg
Strawberry Orange Juice Smoothie


Ingredients:
"strawberry"

Directions:
"Put ingredients into blender and blend until smooth."
Awesome Chocolate Chocolate Chip Muffins


Ingredients:
flour, sugar, cocoa powder, baking powder, baking soda, egg, sour cream, milk, butter, vanilla

Directions:
Preheat oven to 400 degrees.
Combine the flour, sugar, baking powder, baking soda and cocoa powder in a large mixing bowl.
In a seperate mixing bowl, whisk together the egg, oil, milk, sour cream and vanilla.
Pour the wet ingredients into the dry ingredients and stir by hand untill well blended. Batter should be a bit lumpy.
Add the cocolate chips and stir till well distributed.
Spoon into prepared muffin cups and top with 5-8 chocolate chips.
Bake for 20 minutes and enjoy.
Creamy Southern Shrimp and Cheese Grits
Category: side-dish
By Bella V.

I came up with this recipe when I couldn't find anything else that would satisfy my cravings for a gourmet shrimp and grits without spending a ton of money at restaurants. This is simple and delicious, and is made with things we mostly all have in our homes. Use chicken stock in grits, if you prefer.

Ingredients:
3 ½ cups water
1 cup quick-cooking grits
3 ounces farmers cheese
2 ounces goat cheese
1 slice American cheese
2 tablespoons butter
2 teaspoons vegetable oil
1 large tomato, diced
2  green onions, sliced
1 clove garlic, minced
1 teaspoon bacon drippings, or to taste  (Optional)
1 pound fresh shrimp - peeled, deveined, and tails removed
salt and ground black pepper to taste
¼ cup half-and-half, or more to taste
1 tablespoon dry sherry
1  green onion (green tops only), sliced

Directions:
Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm. Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper. Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add  sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 6 servings

Calories: 254.9
Fat: 16.4 g
Saturated fat: 9.8 g
Carbohydrates: 6.7 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 19.6 g
Cholesterol: 154.1 mg
Sodium: 400.7 mg
Strawberry Spinach Salad I
Category: salad
By TOZENUF

Someone brought this salad to a pot luck dinner and I had to have the recipe. I have made it many, many times since then and I have been asked for the recipe every time I bring it somewhere. It is also a great way to get kids to eat spinach!

Ingredients:
2 tablespoons sesame seeds
1 tablespoon poppy seeds
½ cup white sugar
½ cup olive oil
¼ cup distilled white vinegar
¼ teaspoon paprika
¼ teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
¼ cup almonds, blanched and slivered

Directions:
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 490.8
Fat: 35.2 g
Saturated fat: 4.5 g
Carbohydrates: 42.9 g
Sugars: 33.6 g
Dietary fiber: 6.2 g
Protein: 6 g
Sodium: 62.9 mg
Mango Salad With Roasted Chickpeas & Asparagus


Ingredients:
fresh mango, green asparagus, chickpeas, rocket, peas, green onions, fresh parsley, olive oil, ginger

Directions:
To prepare asparagus use the large frying pan over a medium-high heat and stir-fry for approximately 2-3 minutes then remove them and set aside to cool, repeat the same with chopped Dudhi. In the last step use the pan to cook chickpeas. Reduce the heat to medium then add chickpeas and smoked paprika and salt and cook for about 5 minutes.
In the medium sauce pan over a medium heat cook chopped runner beans for about 3 minutes before adding garden peas. Cook all ingredients for additional 2-3 minutes. Cool the chickpeas once cooked.
Peel and chop mango, fresh parsley, green onions and fresh chilli.
To combine all ingredients use the large bowl; add mango, asparagus, Dudhi, chickpeas, rocked salad, runner beans, garden peas, green onions, fresh parsley and chilli.
Season the mango salad with salt and pepper and serve in a smaller bowl or plate with ginger dressing and almond flakes.
Classic Mushroom Risotto


Ingredients:
dried funghi porcini, mushroom, butter, extra virgin olive oil, sea salt, black pepper, shallot, arborio rice, marsala wine, low sodium beef broth, parmesan cheese, parsley

Directions:
Pour broth in a saucepan and keep it very warm (do not boil it] until needed.
In a deep skillet over medium heat, melt butter and add oil. Add mushrooms and season with salt. Sauté until soft but half way thru cooking, add truffle oil and black pepper. When soft, add shallot and sauté for 3 minutes. Add rice and stir 2 to 3 minutes to coat. Add wine and stir until liquid is absorbed, about 1 ½ minutes.
Add hot broth, ½ cup at a time and stir until liquid is totally absorbed and rice starts sticking at the bottom of the skillet. It might use a little less or a little more than 5 cups; add as needed.
Stir in grated cheese and transfer risotto in warm bowls. Garnish with shaved Parmesan cheese and sprinkle with parsley.
Slow-Cooked Garlic Confit
Category: side-dish
By France C

"Confit" is food that has been preserved in fat, and when this method is applied to garlic cloves, the flavor becomes concentrated, it brings out the natural sweetness, and tames the strong bite. Add to soups, stews, vinaigrette, mashed potatoes, spread on crostini, or eat on its own!

Ingredients:
2 heads   garlic
½ teaspoon salt
⅛ teaspoon red pepper flakes  (Optional)
⅔ cup olive oil

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil. Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter. Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 2 heads garlic

Calories: 90.1
Fat: 9 g
Saturated fat: 1.2 g
Carbohydrates: 2.3 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Sodium: 74 mg
Easy Iced Coffee


Ingredients:
instant coffee, sugar, water, milk

Directions:
In Mixer jar, combine instant coffee, sugar , water,milk., Cover the jar and switch it on for mixing ,until it is foamy., Pour into a glass full of ice. Fill the glass ., Adjust to taste if necessary.
Dad's Salted Steak With (Or Without) Garlic


Ingredients:
head of garlic, kosher salt

Directions:
Slice cloves of garlic thinly, the long way (about 1 to 1 1/2 cloves per steak, depending on size and how much you like garlic].
Make several cuts, about 1 to 2 inches long, against the grain of the steak. Go almost all the way through, but not quite, to form "pockets" in the steak.
Place a slice or two of garlic in each of the "pockets", and squish back together.
Liberally and evenly sprinkle kosher salt on top of the steak. Flip over and do the same on the other side, being careful not to disturb the garlic hidden deep within the meat.
Let the steaks rest while you prepare the broiler or grill. If you're using the broiler, be sure to put aluminum foil on your broiler pan (and remember to cut the slits] to avoid a mess.
Broil or grill the steaks to desired doneness, turning once. Mmmmmmmmmm.
Oh Henry Bars


Ingredients:
quick-cooking oats, butter, brown sugar, light corn syrup, chocolate chips, peanut butter

Directions:
Combine oats and butter in 2-quart glass Mix-N-Pour bowl.
Microwave on High, uncovered, 3 to 4 minutes, or until heated through.
Stir in brown sugar and corn syrup.
Microwave on High, uncovered, 1 1/2 to 2 1/2 minutes or until heated and sugar is dissolved.
Turn into greased 10 x 6-inch baking dish.
Press evenly in dish.
Place chocolate pieces in 1 cup glass measure.
Microwave, on High, for 1 1/2 to 2 1/2 minutes or until chocolate is glossy, stirring once.
Stir until smooth.
Blend in peanut butter, spread over bars.
Refrigerate until chocolate is set.
Cut into squares.
Makes 24 bars.
Easy Southern Lemon Icebox Pie


Ingredients:
cream cheese, sweetened condensed milk, lemon juice, vanilla extract, prepared graham cracker crust

Directions:
Combine the whip cream, cream cheese, sweetened condensed milk, lemon juice, and vanilla extract in a large bowl.  Mix on high speed until SMOOTH. Taste and add more lemon juice to your liking.
Pour into crust and refrigerate overnight.
NOTE:  Keebler is the only brand I have seen that serves the large graham cracker crust.  It will have the note '2 extra servings' on the label.
NOTE:  If you do not have enough time to let the cream cheese get to room temperature, I sometimes will microwave it 10 seconds at a time until it is fairly soft.
Cake Donuts


Ingredients:
flour, sugar, baking powder, salt, butter, eggs, milk, vanilla, nutmeg, cinnamon

Directions:
"Preheat oven to 325*. Spray pan lightly with cooking oil. In bowl mix together flour, sugar, baking powder, and salt. Add butter, eggs, milk, vanilla, nutmeg, and cinnamon. Beat until well blended. Fill each Donut Hole 2/3 full. Bake 8 minutes or until top springs back when lightly touched. Cool. Remove from pan and dip into glaze. Decorate with sprinkles, nuts, shaved chocolate or coconut. Donuts may also be dipped into cinnamon and sugar instead of the glaze. When the pan has cooled, wipe clean with cloth or paper towel and repeat process. Yields approximately 36 mini donuts. Glaze: 1 cup powdered sugar mixed with 2 Tblsp. HOT water."
Hillshire Farm® Sausage Alfredo
Category: trusted-brands-recipes-and-tips
By Hillshire Farm(R) Brand

This creamy pasta and sausage dinner gets some heat from Cajun seasoning, and it's ready to serve in 15 minutes.

Ingredients:
1 (14 ounce) package Hillshire Farm® Smoked Sausage, diagonally cut into 1/4-inch slices
8 ounces pasta, cooked, drained
2 cups heavy cream
2 teaspoons Cajun seasoning
½ cup grated Parmesan cheese

Directions:
Prepare pasta according to package directions; drain and set aside. Saute sausage in a large skillet over medium-high heat for 5 minutes, turning occasionally. Add cream and Cajun seasoning; bring to a boil. Reduce heat; simmer gently for 3-4 minutes or until mixture begins to thicken. Remove from heat, stir in Parmesan cheese. Add pasta to sauce and toss.

Prep time: 3 mins
Cook time: 12 mins
Total time: 15 mins
Yields: 6 servings

Calories: 662.8
Fat: 51.1 g
Saturated fat: 26.7 g
Carbohydrates: 33.6 g
Sugars: 1.4 g
Dietary fiber: 1.9 g
Protein: 17.5 g
Cholesterol: 155.9 mg
Sodium: 859 mg
Grilled Eggplant Roulade With Balsamic Glaze


Ingredients:
pine nuts, eggplants, olive oil, heavy cream, coarse sea salt, fresh ground black pepper, fresh parsley leaves, arugula

Directions:
Preheat the grill to medium high heat.
Add the balsamic vinegar to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3-4 minutes. Remove the roulades from the grill to a serving platter.
Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula(or spinach or curly endive], a drizzle of olive oil and the balsamic reduction. Enjoy!
Chili con Carne


Ingredients:
ground beef, yellow onions, green bell pepper, garlic, chili powder, salt, ground cumin, dried oregano, cayenne, whole canned tomatoes, tomato paste, sugar, water, cheese, tortilla chips

Directions:
Heat the oil in a large, heavy pot over medium-high heat.
Add the meat and stir to break up the pieces.
Cook, stirring, until the meat is brown and cooked through, about 5 minutes.
Add the onion, green bell pepper, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes.
Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces.
Add the squeezed tomatoes and their juices, the tomato paste, sugar, and water to the pot.
Stir well and bring to a boil.
Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.
Remove the pot from the heat, ladle into a large bowl and top with the shredded cheese and serve with Crackers or tortilla chips.
Screaming Banana Banshee


Ingredients:
vodka, white Creme de Cacao, cherries

Directions:
"Shake all ingredients (except cherry] with ice and strain into a chilled cocktail glass. Add the cherry and serve."
Batido De Dulce De Leche


Ingredients:
vanilla ice cream, instant coffee granules, ground cinnamon

Directions:
Place ice cream, milk, coffee and dulce de leche in blender., Cover and blend until smooth., Serve immediately with ground cinnamon.
Broiled Salmon With Black Pepper and Lime Rub


Ingredients:
salmon fillets, limes, kosher salt, black pepper, garlic, lime

Directions:
Preheat broiler., Place salmon, skin sides down, on a coated broiler pan., Rub lime zest, salt, peper and garlic over the fish., Broil for 7 minutes, the fish flakes easily when tested with a fork., Serve with lime wedges, if desired.