xiaoxl/recipe_data huggingface dataset:
Spicy Corn Soup


Ingredients:
corn, corn kernels, olive oil, yellow onion, garlic, salt, ground black pepper, red bell pepper, heavy cream

Directions:
Prepare the corn by cutting the kernels from the cob.
You should have approximately 3 cups of corn kernels from 4 cobs of corn.
Save the corn cobs and set aside.
The cobs will add additional corn flavor to the soup.
In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions.
Saute for 3 to 4 minutes until they are translucent, stirring occasionally.
Add the garlic and chipotle chili powder and saute for 1 more minute.
Add the corn kernels and saute for another 3 minutes, stirring constantly.
Add the salt, black pepper, and chicken stock and bring to a boil.
(If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time].
Once the mixture has boiled, reduce the heat and simmer for 30 minutes.
Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan.
While the corn soup is simmering, roast the red bell pepper.
Char the skin of the pepper until it is black over an open flame or on a grill.
When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal.
Let steam for 15 minutes.
When the pepper is cool enough to handle, peel, seed, and dice it.
Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute.
Pour through a fine sieve and discard the contents of the sieve.
Pour the red bell pepper sauce into a plastic squirt bottle and set aside.
Remove the corn soup mixture from the heat, discard the corn cobs and set aside.
Place the corn soup mixture in a blender and puree for 3 minutes.
Pour the mixture through a sieve and discard the contents of the sieve.
Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning.
Pour into bowls, garnish with some of the red pepper sauce and serve immediately.
*Note:Jalapenos that have been dried and then smoked are referred to as chipotles.
Dried chipotle chiles can be ground into a powder and used for seasonings.
This medium-size, thick fleshed chile is smoky and sweet and has a subtle, deep, rounded heat.
In Santa Fe, local farmers sell fresh ground chipotle chili powder, but it is also available by mail order from the Source Guide in my cookbook; Foods of the Southwest Indian Nations.
Healthy Aussie Bites™
Category: bread
By sarahjanes

My take on Aussie Bites™ with a little more added to them. Use a mix of chopped dried fruits such as raisins, dates, figs, cranberries, etc.

Ingredients:
2 cups whole wheat flour
2 cups rolled oats
1 cup chopped dried mixed fruit
⅔ cup brown sugar
½ cup unsweetened shredded coconut
½ cup sunflower seeds
⅓ cup flaxseed meal
¼ cup chia seeds
1 teaspoon vanilla extract
½ teaspoon salt
1 cup unsalted butter
¼ cup honey
1 teaspoon baking soda
2 tablespoons hot water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix whole wheat flour, oats, dried fruit, brown sugar, coconut, sunflower seeds, flaxseed meal, chia seeds, vanilla extract, and salt together in a large bowl. Melt butter and honey together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 2 minutes. Dissolve baking soda in hot water in a small bowl; add to the butter mixture and mix well. Pour butter mixture over flour mixture; mix well to combine. Spoon tablespoons of mixture into ungreased mini muffin pans and flatten tops slightly. Bake in the preheated oven until golden, about 10 minutes. Transfer to wire racks to cool.

Prep time: 20 mins
Cook time: 11 mins
Total time: 31 mins
Yields: 30 Aussie bites

Calories: 171.4
Fat: 9.7 g
Saturated fat: 5 g
Carbohydrates: 19.9 g
Sugars: 5.8 g
Dietary fiber: 2.7 g
Protein: 3 g
Cholesterol: 16.3 mg
Sodium: 85.6 mg
Cinnamon Sugar Puffs


Ingredients:
butter, sugar, egg, lemon peel, flour, baking powder, salt, ground nutmeg, milk, butter, margarine, sugar, cinnamon

Directions:
Cream 1/4 cup butter and 1/2 cu p suagr till light and fluffy; beat in egg and lemon peel.
Sift together dry ingredients; add to creamed mixture alternately with milk.
Fill 2-inch muffin pan 2/3 full.
Bake at 375 F for 15 minutes.
While hot, dip muffins in melted butter then roll in sugar and cinnamon mixture.
Stewed Black Beans & Barley


Ingredients:
canola oil, onion, red bell pepper, garlic, ground cumin, reduced-sodium chicken broth, vegetable broth, quick-cooking barley, dried oregano, fresh oregano, canned black beans, fresh tomato, fresh cilantro, basil

Directions:
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
Add cumin and cook for 30 seconds more.
Add broth, barley and oregano, increase heat and bring to a boil.
Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
Gently stir in beans and tomatoes and heat through.
season with salt and pepper to taste.
Sprinkle with cilantro or basil (if using] just before serving.
Carrot Bread


Ingredients:
water, carrot, brown sugar, salt, oats, whole wheat flour, bread flour

Directions:
"Add all ingredients to bread machine and set on sweet cycle."
Feta With Honey


Ingredients:
black peppercorns, feta cheese, honey

Directions:
With a mortar and pestle or with the bottom of a heavy skillet, coarsely crack peppercorns.
Pat feta dry and put on a platter.
In a measuring cup stir together pepper and honey and pour over feta.
Cherry Nut Nuggets


Ingredients:
butter, cream cheese, sugar, egg, flour, salt, baking soda, pecans, maraschino cherry

Directions:
Cream butter and cream cheese and sugar, mix together until light and fluffy.
Add egg and almond extract.
Beat well.
Combine flour, salt and soda.
Stir into creamed mixture.
chill dough at least one hour.
Shape  into 1 inch balls.Roll in pecans  and place on ungreased cookie sheet. Gently press a cherry half into center of each cookie.
Bake 350 for 16-18 minutes.
prep time includes chill time.
Pignoli Cookies


Ingredients:
almond paste, granulated sugar, powdered sugar, vanilla extract, all-purpose flour, salt, pine nuts

Directions:
Preheat oven to 325°F; line a cookie sheet with parchment paper or foil.
Combine grated almond paste, granulated and powdered sugars in a bowl. Beat on low with electric mixer until texture of small crumbs.
Add egg whites and vanilla. Beat on high for 3 minutes or until the consistency of a smooth paste.
Add flour and salt. Mix until just combined. Cover and refrigerate for one hour.
Add pine nuts to a shallow bowl. Drop batter one teaspoon at a time into nuts. With slightly dampened fingertips, quickly lift and flip batter “no-nuts” side down onto cookie sheet.
Bake 14-16 minutes or until light golden. Gently slide parchment paper off of pans onto wire racks. When cookies are completely cooled, remove from parchment. Store cookies in airtight containers between wax paper.
Easy Orange Scones


Ingredients:
Bisquick, orange marmalade, raisins, cinnamon, nutmeg, eggs, egg

Directions:
Mix Bisquick, marmalade, raisins, spices, 2 eggs and juice until moist. Turn dough onto floured board; sprinkle with flour.
Roll into 9 inch circle. Cut into 12 wedges using floured knife. Brush with beaten egg and sprinkle with sugar.
Alternate wedges - wide and narrow ends on ungreased cookie sheet. Bake at 400 degrees 12-14 minutes.
Chicken Curry Puffs
Category: appetizers-and-snacks
By argus

These oven-baked beauties are great as appetizers or a snack. They're spicy and savory, with a subtle coconut milk base. In Malaysia, they are traditionally deep fried. But here's a modern version. You can wrap them in different ways - as rolls, sealed pockets or semi-open bundles.

Ingredients:
1 tablespoon vegetable oil
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground cumin
2 teaspoons curry powder
½ cup coconut milk, or more as needed
2  red onions, chopped
1 stalk lemon grass, thinly sliced
1  red chile pepper, roughly chopped
1 large russet potato, diced
¾ pound skinless, boneless chicken breast, cut in bite-sized pieces
1 teaspoon salt
1 (17.25 ounce) package frozen puff pastry, thawed

Directions:
Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken, then season with salt. Cook and stir until chicken and potato has absorbed most of the liquid, then spread mixture on a plate to cool. Preheat an oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 45 mins
Yields: 9 servings

Calories: 423.8
Fat: 25.3 g
Saturated fat: 8 g
Carbohydrates: 35.5 g
Sugars: 2 g
Dietary fiber: 2.6 g
Protein: 14.2 g
Cholesterol: 22 mg
Sodium: 422.8 mg
Korean Spicy Marinated Pork (Dae Ji Bool Gogi)
Category: world-cuisine
By funinthesun

This spicy Korean pork is very good served with rice, kimchi, and salad.

Ingredients:
¼ cup rice wine vinegar
2 tablespoons soy sauce
½ cup gochujang (Korean hot pepper paste)
3 tablespoons minced garlic
3 tablespoons minced fresh ginger root
2 tablespoons red pepper flakes
½ teaspoon black pepper
3 tablespoons white sugar
3  green onions, cut into 2 inch pieces
½  yellow onion, cut into 1/4-inch thick rings
1 (2 pound) pork loin, cut into 1/4 inch slices
¼ cup canola oil

Directions:
Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours. Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Prep time: 45 mins
Cook time: 15 mins
Total time: 4 hrs
Yields: 8 servings

Calories: 300.3
Fat: 17.3 g
Saturated fat: 4.2 g
Carbohydrates: 16.8 g
Sugars: 8.3 g
Dietary fiber: 1 g
Protein: 19.2 g
Cholesterol: 55.1 mg
Sodium: 390.3 mg
Dark Chocolate and Butterscotch Oatmeal Cookies


Ingredients:
butter, canola oil, plain nonfat yogurt, dark brown sugar, granulated sugar, vanilla extract, rolled oats, whole wheat pastry flour, salt

Directions:
"Preheat oven to 350 degrees.  Cream butter,oil, yogurt, vanilla extract, and sugar in a large mixer.  Then in a seperate bowl combined dry ingredients.  Slowly add dry ingredients to wet mixture.  Once fully mixed add chips.  Bake on parchment paper for 13 minutes."
Breton Breakfast Galette With Cremini Mushrooms


Ingredients:
buckwheat flour, all-purpose flour, milk, water, egg, salt, water

Directions:
1.	Mix the flours together, making a well in the centre. Add the egg yolk and mix until combined. Slowly add first the milk, then the water, incorporating with a whisk until you have a smooth batter (it will still be a little thick at this point but as long as it's smooth, you're good].
2.	In a separate bowl, beat the egg white and salt until it forms stiff peaks and then fold into the batter with a rubber spatula. Cover and refrigerate for an hour or overnight.
Ingredients for the filling for one galette (just make as much as you need]:
4 large cremini mushrooms, 2 tbsp (25 mL] butter, 1/2 tsp (2 mL] herbes de Provence **, 1/4 cup (50 mL] mushroom stock (ideally mushroom or you could use whatever you have on hand].
Directions:
1. 	Melt the butter over a medium heat in a heavy bottomed skillet. Add the herbs de Provence and sauté for a minute or so.
2. 	Add the mushrooms and coat with the butter and herbs. Sauté over medium heat until softened – a couple of minutes.
3. 	Turn up the heat slightly and add the stock. Simmer until the liquid has mostly evaporated, a couple more minutes.
4. 	Drain on paper towels and set aside.
Other fillings:
1 thin slice of Black Forest ham.
1/4 cup (50 mL] shredded Emmenthal cheese.
sprinkle of chopped chives for garnish.
Assembly:
Notes:
1. 	When you take your batter out of the fridge, you might need to add some more water or milk. The batter should be fairly thin – think smoothie consistency.
2. 	You will probably have a couple of galettes that don't work out the first time. Usually I find it takes a couple to get into the technique!
1. 	Heat a large non–stick frying pan over medium heat. You might like to melt some butter (about 1 tablespoon] to start with and after every 2–3 galettes, depending on how "non stick" your pan is. One of my pans does not require any butter, some of my older ones do.
2. 	Using a half–cup measure, pour batter into the centre of the pan and immediately swirl the pan to spread the mixture – you're looking for a galettethat's about 8–9 inches across so it will be very thin.
As the edges begin to crisp up a little, make sure the galette is not sticking, especially in the centre. I use a large, thin plastic spatula to keep this in check.
3. 	You'll know the galette is ready to flip when it's completely dry looking on top. It might bubble and look a little "lacy" but that's fine – in fact that's perfect!
4. 	Flip the galette carefully and immediately add the cheese in the centre. Once the edges of the cheese have started to melt, add the mushrooms, saving a couple for garnish. Press them into the cheese. Cook a minute or so then add the ham.
5. 	Fold in the sides of the galette to slightly cover the fillings. Traditionally thegalette is served in a square shape with all four sides folded in but I kind of like with just two sides folded over (oh, and it's pretty hard to make it stay folded when it's all four corners!].
6. 	Top the completed galette with the mushrooms you set aside and a sprinkle of chives.
Bon appétit!
Avocado Basil Pasta


Ingredients:
bow tie pasta, avocados, bacon, fresh basil, lemon juice, olive oil, garlic, ground black pepper, salt, pecorino romano cheese

Directions:
Cook pasta according to package directions.
Drain.
Meanwhile, in a large bowl combine the avocados, bacon, basil, lemon juice,olive oil, garlic, pepper, and salt.
Add the hot pasta and toss to combine.
Transfer to a serving bowl.
Sprinkle with cheese.
Sheet Pan Lemon Garlic Salmon with Asparagus
Category: main-dish
By Fioa

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted salmon and asparagus seasoned with garlic and lemon.

Ingredients:
cooking spray
2 (1 pound) salmon fillets
1 pound fresh thin asparagus, trimmed
3 tablespoons olive oil
3 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons sea salt
1 teaspoon ground black pepper
1  lemon, sliced into rounds

Directions:
Preheat oven to 350 degrees F (180 degrees C). Line a rimmed 9x12-inch baking sheet with parchment paper and grease with cooking spray. Place salmon fillets and asparagus in a single layer. Combine olive oil, lemon juice, and garlic in a bowl. Drizzle garlic mixture over salmon and asparagus. Season with salt and pepper. Place lemon rounds on top. Bake in the preheated oven until salmon flakes easily with a fork, 15 to 20 minutes.

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

Calories: 492.2
Fat: 32.3 g
Saturated fat: 5.9 g
Carbohydrates: 9.7 g
Sugars: 2.4 g
Dietary fiber: 3.9 g
Protein: 42.3 g
Cholesterol: 111.7 mg
Sodium: 992.3 mg
South African Traditional Vetkoek (Fried Bread)
Category: bread
By gerhardp

These tasty vetkoek (fat cakes) make for a lovely dinner or snack. You can make these vetkoek any size you prefer. They're a great party snack if they are made small and filled with various processed meats, tuna and mayo, syrup, curried minced meat, cheese, or basically anything you feel like. They're fast, easy, and very tasty.

Ingredients:
2 cups lukewarm water
¼ cup white sugar
1 (.25 ounce) package active dry yeast
7 cups all-purpose flour
2 teaspoons salt
3 cups oil for frying

Directions:
Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes. Sift flour and salt together in a large bowl. Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes. Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.

Prep time: 20 mins
Cook time: 6 mins
Total time: 1 hr 16 mins
Yields: 12 vetkoek

Calories: 331.9
Fat: 6.2 g
Saturated fat: 0.8 g
Carbohydrates: 60 g
Sugars: 4.4 g
Dietary fiber: 2.1 g
Protein: 7.8 g
Sodium: 390.5 mg
Chocolate Chip Cheesecake Bars


Ingredients:
shortening, sugar, brown sugar, vanilla, all-purpose flour, salt, baking soda, cream cheese, sugar, eggs, vanilla

Directions:
In a mixing bowl, cream shortening and sugars.
Beat in egg and vanilla.
Combine flour, salt, and baking soda; add to the creamed mixeture and mix well.
Fold in chocolate chips.
Set aside a third of the dough for topping.
Press remaining dough into a greased 13x9x2 baking pan.
Bake at 350 for 8 minutes.
Meanwhile, in a small mixing bowl, beat cream cheese and sugar until smooth.
Add eggs, vanilla; mix well.
Spoon over crust. Drop easpoonfulls of reserved dough over filling.
Bake at 350 for 35-40 minutes or until golden brown.
Cool on wire rack.
Cover and store in the refrigerator.
Lemon Waffles


Ingredients:
eggs, sugar, salt, milk, fresh lemon juice, lemon, rind of, butter, flour, baking powder

Directions:
In a medium bowl, beat egg yolks with the sugar and salt.
Blend in milk, lemon juice, lemon peel,and butter, beating well.
Add the flour and baking powder.
Beat egg whites until stiff and fold into batter.
As usual, bake in a preheated waffle iron until golden brown and steam no longer escapes iron.
Serve warm with maple syrup.
Chewy Crispy Chocolate Chip Cookies the Skinny Way!


Ingredients:
all-purpose flour, whole wheat pastry flour, salt, baking soda, butter, granulated sugar, dark brown sugar, vanilla extract

Directions:
Preheat oven to 350 degrees and have your cookie sheet ready with parchment paper.
Important note: To get the best cookie, you must bake one batch at a time on the middle rack of the oven.
1.In a small skillet/pan, brown 3 tablespoons of the butter until golden brown. This takes about 3 minutes or so. You will smell the nutty aroma. Mmmmm, it's wonderful! When done, pour into a large mixing bowl; scrape everything out from that pan … you want all of that nutty flavor. Whisk in the remaining 2 tablespoons of butter until melted.
2.Whisk the sugar and vanilla into the butter until well mixed. Whisk in the egg white. Make sure it is nice and smooth. Let the batter stand about 5 minutes and whisk again for 20- 30 seconds.
3.Change to a rubber spatula and mix in the flours, baking soda and salt. Now stir in the chips. Let batter sit another 5 minutes.
4.Stir batter once or twice. Batter will be thick. Take 2 teaspoons of batter, roll into balls and lay them onto parchment paper. Gently press each cookie with the bottom of a glass or with your palm to flatten them a little.
You will have 12 cookies on the cookie sheet. If you have a 2 teaspoon cookie scoop that's great! It makes perfect scoops every time and is what I use to control cookie size. If you go to my favorite things I will tell you which one I like and where to purchase one (coming soon].
5.Bake for about 9 minutes or until cookies are a very light brown and a little puffy. Turn the pan around half way through baking time.
6.Let the cookies cool on the baking sheet for about 10 minutes (if you can wait that long]. Bake your next sheet of 12 cookies.
Grandmas Beef Stew


Ingredients:
olive oil, onion, carrots, celery ribs, cremini mushrooms, cauliflower, green beans, garlic cloves, fresh tomatoes, new potatoes, new potatoes, no-salt-added diced tomatoes, beef broth, kosher salt, cocoa powder, allspice, cumin, dried thyme, paprika, Worcestershire sauce, low sodium soy sauce, ketchup, tomato paste, fresh peas

Directions:
Cube the steak and season well with salt and pepper.
Heat 1 tbsp of oil in a large, heavy pot (I used enameled cast iron].
Add the steak and brown on all sides. Remove to a plate.
Add the remaining olive oil and bring back to temperature, then add the onion, carrots, celery, mushrooms and peppers.
Cook, stirring, for about 15 minutes, until they begin to soften.
Add the cauliflower, beans, garlic, fresh tomatoes, corn and potatoes and stir inches.
Pour in the diced tomatoes and broth and stir in the salt, cocoa, allspice, cumin, thyme, paprika, Worcestershire, soy sauce, ketchup and tomato paste.
Bring to a boil, then reduce heat to a simmer and add back the beef.
Partially cover and cook, stirring every hour or so, for 3 hours.
Cover the pot completely and cook, stirring every hour or so, for 3 hours.
Stir in the peas and Veloutine, bring back to a boil and cook until thickened.
Taste and add salt and pepper as needed.
Chocolate Lover's Dream Cookies


Ingredients:
canola oil, butter, brown sugar, sugar, eggs, vanilla extract, all-purpose flour, baking powder, white chocolate chips

Directions:
Preheat oven to 350 degrees.
In a medium bowl combine flour, cocoa and baking powder. Set aside.
In a large bowl, beat the oil, butter and sugars until well blended.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Gradually add flour mixture to oil and sugar mixture and mix well.
Stir in chips.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350° for 12-15 minutes or until edges begin to brown.
Cool for 1 minute before removing from pans to wire racks.
The Lard Tub Pie Crust Recipe


Ingredients:
all-purpose flour, salt, water

Directions:
Check your lard, it should have no smell or taste, if it does, it is probably rancid.
Get a large size bowl and add your flour and salt.
Take your cup of lard and put it in the bowl a spoonful at a time.
Cover the bits of lard with flour from the bowl.
Cut the lard into the flour with a sturdy pastry cutter (Get one with ridged blades if you can] to pea sized bits.
Dribble the water into the mixture all at once.
Use your hand to work the water into the dough, I like to scoop the mixture from the edges and smoosh it in the center of the bowl.
You are done mixing when the mixture will stick together as a complete blob. It is like making biscuits don't overwork the dough.
Form a ball and weigh it on a scale, mine weighed about 600 grams.
You might want to clean your hands for the next step. Get some cellophane wrap ready.
Divide the ball into three little balls each a third of the total weight of the original (about 200 grams]. Wrap the 3 balls in the cellophane wrap. Put in the fridge, ideally for 24 hours, but 4 hours is fine.