xiaoxl/recipe_data huggingface dataset:
The Realtor's Pesto


Ingredients:
fresh basil leaves, olive oil, romano cheese, fresh parsley leaves, pine nuts, garlic cloves

Directions:
Place all ingredients in food processor bowl and process using metal blade until finely chopped but not mushy.
Spoon into jar and cover with a thin layer of olive oil to prevent the mixture from darkening.
Refrigerate for at least 2 hours so flavors can blend or up to 2 weeks.
To freeze, put tablespoonfuls of the pesto mixture into ice cube trays. freeze and pop them out as needed.  I keep the whole ice cube tray in a big ziploc bag to keep the pesto cubes fresh.  You could pop them out and store them in the bag without the tray but I've found that they stick together too much.
I use about 1/3 of a cup or so per pound of pasta and 1 or 2 cubes per 1lb of roasted or steamed veggies.
Cynthia's Pickle Soup


Ingredients:
dill pickles, butter, celery, carrot, potatoes, chicken broth, pickle juice, black pepper, sour cream, dill

Directions:
Melt butter over medium and saute grated pickles for about 5 minutes.
Add celery, carrot, potatoes, pickle juice, and chicken broth.  Bring to a boil.
Simmer 20 minutes on low heat until potatoes are tender.
Add some fresh ground black pepper to taste. This recipe usually doesn't require any added salt because the pickles lend enough of that on their own.
Serve with a dollop of sour cream and some dill, or eat it just as it is.
Don Squeek's Easy Shepard's Pie


Ingredients:
ground beef, yellow onion, mushrooms, russet potatoes, mashed potatoes, cheese, salt

Directions:
Start by Washing, Peeling, Cutting and Boiling your potatoes. 15 minutes.
While your potatoes boil brown the onions and ground beef. Once Browned Drain Fat. Salt and Pepper to Taste.
Next Add Mushrooms and cook for 3-4 minutes until they start to soften.
Add Cream of Mushroom soup with Milk. Then add Vegetables.
Let mixture cook over a medium low heat for 5-10 minutes. Stirring frequently.
While the meat mixture comes together Finish your mashed potatoes. Drain Potatoes, Add Butter (optional], Milk and Salt and Pepper To Taste. Garlic is also fun to add if you like it.
Empty meat mixture into casserole dish. Spread Mashed Potatoes over top. Top with optional Cheese.
Place into a 400 degree preheated oven for 15 minutes.   Congrats you just made the easiest shepards pie of your life.
Corned Beef and Cabbage Patties


Ingredients:
corned beef, mashed potatoes, cabbage, carrot, green onion, butter, bacon drippings, stone ground mustard

Directions:
Combine corned beef, potato, cabbage, carrot and onion and shape into patties.
Melt butter in a heavy skillet, add patties and saute until heated through and browned.
Combine mustard and horseradish and serve with patties.
Dee's Roasted Carrot Soup
Category: soups-stews-and-chili
By Allyson  

This is my wonderful sister-in-law's recipe. It is packed full of delicious flavour. Promise.

Ingredients:
2 ½ pounds carrots, peeled and chopped
2  potatoes, peeled and chopped
1 large onion, chopped
2  garlic cloves, crushed
2 tablespoons vegetable oil
1 tablespoon herbes de Provence
1 teaspoon salt
1 teaspoon ground black pepper
6 cups vegetable broth
1 cup light cream, or as needed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Stir carrots, potatoes, onion, and garlic together in a large roasting pan; drizzle with oil and sprinkle with herbes de Provence, salt, and pepper. Roast in the preheated oven until vegetables are tender and beginning to brown, stirring once, about 50 minutes. Remove roasted vegetables from oven; scrape vegetables and any brown bits into a large pot. Pour vegetable broth into vegetable mixture; bring to a boil. Blend soup until smooth with a stick blender; stir in cream to thin soup to desired consistency.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 9 cups

Calories: 143.2
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 25.6 g
Sugars: 9.1 g
Dietary fiber: 5.6 g
Protein: 3 g
Sodium: 655.8 mg
To Die for Lemonade!


Ingredients:
lemons, water, sugar

Directions:
Pour the water, sugar, and ice into the blender., Cut all the lemons in half., Squeeze the juice of the lemons into the blender., Blend for 45 secs., -1minute or until foamy.
Classic Pizza Crust


Ingredients:
active dry yeast, flour, salt, water

Directions:
In a large mixing bowl, combine the yeast, 1 cup of flour, and the  salt. Mix.
Next, add the water and oil.
Beat on low speed for 30  seconds.
Scrape the sides of the bowl and continue to beat on high  speed for 3 minutes.
By hand, stir in enough flour to make the dough  stiff.
Knead until smooth which can take up to 10 minutes.
Place in a  well greased bowl and turn the dough until it is lightly greased.
Cover and let rise for about 1 1/2 hours or until the dough has  doubled in size. Punch it down and chill for 2 hours.
Cut the dough  in half.
On a floured surface, roll the halves into 12 inch circle  and about 1/8 inch thick.
Brush the surfaces of the dough with olive  oil and add the toppings of your choice. Cook at 425* for 25 minutes.
Cranberry Sauce With Apricots and Splenda


Ingredients:
butter, fresh ginger, cranberries, triple sec, water, Splenda granular

Directions:
Melt butter in a saucepan over medium low heat; add grated ginger (you can grate it over the pan if you have a fairly good eye].
Add cranberries, apricots, triple sec or water, and preserves.
Cook until cranberries burst and mixture thickens slightly (it will thicken more as it cools, so you may need to add a little water].
Stir in Splenda to taste.
Molotoff Pudding


Ingredients:
cornstarch, sugar, cornstarch, water, sugar, lemon juice, butter

Directions:
Whip the egg whites until they are very stiff and firm.
Add the cornstarch very slowly, always continuing to whip.
Put the sugar in a pan and heat until it becomes golden.
Add it, while hot, to the whipped whites, to give them colour.
Heat the oven-- no temperature is given in the book but judging from other Molotoff recipes I've seen I would set it at a low heat.
Meanwhile, prepare a pan with boiling water that is big enough to fit your cake tin in, to cook the pudding in a warm water bath.
With butter, grease a tube or bundt pan.
Put in the whipped whites, smooth the surface and place in the oven, in the bain-marie pan, to cook for 7 minutes.
Watch that it doesn't become too brown.
Turn off the oven and leave the pudding inside.
Allow to cool for 15 minutes with the oven door open or shut, depending on the colour of the pudding, which should never be darker than light brown.
Meanwhile, make the egg-sweet, boiling the sugar with the water until it forms a thick syrup.
Remove from the heat and when cool add the egg yolks, beaten with the cornstarch and a few drops of lemon juice.
Let it boil up again and if too thick add a little more water.
Very carefully, remove the pudding from the tin.
Place in a deep dish, cover with the egg sauce and decorate with the roasted almonds.
Stir Fried Asparagus
Category: side-dish
By BUZZBOMB

Super easy recipe for delectable fresh asparagus that is crunchy and very tasty.  Everyone loves it!  Do not overcook!  Asparagus should be crunchy.

Ingredients:
1 tablespoon butter
¼  sweet onion, chopped
1 pound fresh asparagus, trimmed
1 teaspoon chopped roasted garlic
2 teaspoons teriyaki sauce

Directions:
Melt butter in a large skillet over medium heat.  Saute onions until tender.  Stir in asparagus and garlic; saute for 3 to 5 minutes, or until slightly cooked and heated through. Drizzle with teriyaki sauce and serve immediately.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 54.4
Fat: 3.1 g
Saturated fat: 1.9 g
Carbohydrates: 5.5 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 2.8 g
Cholesterol: 7.6 mg
Sodium: 382 mg
Vanilla Malted Ice Cream


Ingredients:
milk, sugar, vanilla extract

Directions:
Heat milk and malt powder in a saucepan till the malt powder is dissolved and the mix simmers. Take off the heat.
While waiting for the milk to simmer, beat egg yolks and sugar till satiny and batter-like.
Pour the milk into the yolk and sugar mix and stir constantly. Return the entire mix to the saucepan over the lowest heat setting.
Constantly whisk the mix and do NOT LET IT BOIL. Let it thicken till it can coat the back of a spoon.
Strain the entire mix into a large bowl and let it cool for about 10 minutes.
Whisk in cream and vanilla extract. Cool and chill overnight.
Process according to your ice cream maker.
Bacon and Chipotle Potato Salad


Ingredients:
potatoes, salt, sour cream, mayonnaise, TABASCO® brand Chipotle Pepper Sauce, Dijon mustard, garlic, bacon

Directions:
Place potatoes in a large saucepan and cover with water; add 2 teaspoons salt and bring to a boil. Reduce heat to medium; cover and cook 12 to 15 minutes or until potatoes are tender. Drain and cool.
Meanwhile, in a small bowl, combine sour cream, mayonnaise, TABASCO® Chipotle Sauce, mustard, and garlic; mix well.
Place potatoes in a large bowl with bacon and eggs. Add dressing and toss to coat. Season with additional salt, if needed. Cover and refrigerate.
Overnight Creme Fraiche


Ingredients:
heavy whipping cream, sour cream

Directions:
Whisk together the cream and sour cream until smooth.
Cover the bowl with cheesecloth or a thin kitchen towel and let sit at room temperature (around 68 degrees] until it thickens.
This will take at least 12 and up to 24 hours.
Stir until smooth and refrigerate.
The creme fraiche will stay fresh for several weeks.
As it ages it will give off some water liquid.
Either stir it back into the creme fraiche or spoon it off and discard it.
Super Simple Garlic Salt


Ingredients:
salt, garlic powder

Directions:
Just mix together thoroughly., Enjoy.
Japanese Souffle Pancakes
Category: breakfast-and-brunch
By Diana71

These fluffy and extra-thick Japanese pancakes are mouthwatering! They are soft and spongy, and a true indulgence. The super secret ingredient is the mayonnaise. It's just emulsified oil and vinegar, and I promise it will make your pancakes thicker and fluffier; it gives it just the right "lift". I use Kewpie® mayo, but you can try with any regular mayo. Please let me know what you think!

Ingredients:
1 cup milk
1 tablespoon white vinegar
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
2 large eggs, separated
¼ teaspoon vanilla extract
1 tablespoon Japanese mayonnaise (such as Kewpie®)
1 tablespoon butter

Directions:
Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes. Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside. Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form. Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites. Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

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

Calories: 280.7
Fat: 9.6 g
Saturated fat: 3.8 g
Carbohydrates: 40.2 g
Sugars: 15.7 g
Dietary fiber: 0.8 g
Protein: 8.4 g
Cholesterol: 106.8 mg
Sodium: 344.5 mg
Oatmeal Whole Wheat Quick Bread
Category: bread
By Zoe

There's no yeast in this bread, so it's good for special diets. You may also use soy milk instead of regular milk if you wish. It's pretty dense, but great when fresh from the oven. Especially with butter and honey on cold mornings!

Ingredients:
1 cup rolled oats
1 cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ tablespoons honey
1 tablespoon vegetable oil
1 cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in vegetable oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball and place on a lightly oiled baking sheet. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 loaf

Calories: 88
Fat: 2.2 g
Saturated fat: 0.5 g
Carbohydrates: 15.1 g
Sugars: 3.2 g
Dietary fiber: 1.9 g
Protein: 2.9 g
Cholesterol: 1.6 mg
Sodium: 166.2 mg
Uncle David's Chicken Cutlets


Ingredients:
eggs, chicken cutlets, olive oil

Directions:
Spread oil in skillet and heat.  The oil must be hot.
Lay out the chicken cutlets on wax paper.
Dip each one in egg, then coat both sides with breadcrumbs.
When oil is hot, drop cutlets in skillet.
Cook until brown on both sides.  To check for "done-ness," cut open the chicken to make sure that the meat inside is cooked.
Enjoy!
Lo Carb White Bread


Ingredients:
baking powder, salt, butter, lemon juice, vital wheat gluten

Directions:
Combine dry ingredients in a mixing bowl with a large whisk. Add melted butter and whisk together until well incorporated.
In a large mixing bowl, pour the room temperature  whites in with lemon juice and beat with whisk attachments on high until stiff peaks form.
Place the mixing bowl with the flour mixture under the mixer. Add 1/2 of the whipped egg whites and beat on medium low just until mixed together.
Remove bowl from mixer and add remaining egg whites. Mix lightly with a large whisk until well incorporated but do not over mix.
Prepare a stoneware bread pan by buttering the insides or use parchment paper and glass or metal bread pan.
Pour the mixture into the bread pan and gently scrape some of the topping to the center of the pan to give your loaf an extra rise in the center.
Bake uncovered in a preheated oven at 325 degrees for 40 minutes.
Tent the top with aluminum foil and continue baking for another 30 minutes or until the top is firm.
Wild Rice Salad With Mustard Honey Dressing


Ingredients:
wild rice, raisins, currants, golden raisin, canola oil, white wine vinegar, Dijon mustard, liquid honey, salt, pepper, of fresh mint

Directions:
In large pot of boiling salted water, cover and cook wild rice until tender, about 35 minutes. Drain well and transfer to large bowl. Add apricots, apple, raisins and golden raisins. Set aside.
Mustard Honey Dressing: In small bowl, whisk together oil, orange juice, vinegar, mustard, honey, salt and pepper. Pour over rice mixture and toss gently. Let cool; cover and refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.] To serve, add mint and toss to combine.
Weight Watchers Basic Skillet Cornbread


Ingredients:
yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, egg

Directions:
Preheat oven 450 degrees.
Combine first 5 ingredients in a large bowl; make a well in center of mixture.  Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist.
Place a 10-inch cast-iron skillet in a 450 degree oven.  for 5 minutes or until hot.  remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet.
Bake at 450 degrees for 20 minutes or until lightly browned.
Remove cornbread from skillet immediately.
Yield 10 servings.
Serving Size 1 wedge @ 3 ww pts.
Jarlsberg Cheese Dip (Swiss Cheese)


Ingredients:
mayonnaise, milk, half-and-half cream, lemon juice, onion

Directions:
Gently combine all ingredients., Refrigerate for 2-hours before serving., Serve with crackers., Can be made several days in advance.
Deep Fried Avocados


Ingredients:
Bisquick, beer, eggs, vinegar, garlic powder, avocados, flour

Directions:
Combine all batter ingredients., Dust avocado wedges with flour., Put wedges into batter mixture until coated., Fry in deep fat fryer until lightly browned-about two minutes., Serve with sour cream and salsa.
Green Bean and Hazelnut Salad


Ingredients:
hazelnuts, green beans, grainy mustard, fine sea salt, extra virgin olive oil, flax seed oil, hazelnut oil, red onion

Directions:
Preheat oven to 325°F with rack in middle.
Toast nuts in a small baking pan until centers are golden, 15 to 20 minutes (cut one open to test for doneness].
Cool to warm, then rub off any loose skins in a kitchen towel.
Coarsely chop nuts.
Cook beans in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water] until just tender, 4 to 6 minutes.
Transfer to an ice bath to stop cooking.
Drain and pat dry.
Whisk together mustard, vinegar, and sea salt in a bowl, then add olive, flaxseed, and hazelnut oils, whisking.
Add beans, nuts, and onion and toss well.
Season with salt and pepper.
*NOTE: Beans can be cooked 1 day ahead and chilled (once cool] in a plastic bag lined with paper towels.
Ancho Lentils


Ingredients:
canola oil, chili pepper, onion, lentils, water, salt

Directions:
Heat oil.  Add the ancho pepper & swirl around in oil while it heats.
Add chopped onion & saute until softened & slightly caramelized.  Don't rush this, it will take a few minutes.
Add lentils & water or stock.  Bring to a boil, reduce to a simmer & cook until liquid has been absorbed & lentils are cooked.  Season with salt to taste.
Raspberry Dessert


Ingredients:
graham cracker crumbs, pecans, butter, boiling water, lemon juice, sugar, vanilla, cream cheese, heavy whipping cream, frozen raspberries

Directions:
Crust:
Combine and press in 9x12"pan. Bake 10 minutes at 300*.
Filling:
Combine jello and boiling water per jello box directions and instead of adding cold water add lemon juice; set aside after dissolved to cool in the refrigerator.
When it starts to thicken, beat until fluffy.
In another bowl beat sugar, vanilla and cream cheese. Beat into thickened jello.
Beat heavy cream and fold into mixture. (It should make about 2 cups of whipped cream.] Pour on crust and chill until set.
Topping:
Add enough water to reserved raspberry juice to make 2 cups; add to danish dessert. Mix and bring to a boil, stirring constantly. Boil 1 minute; cool. Add whole raspberries and pour over jello layer. Chill. Top with whipped cream.
Mashed Potatoes with Sour Cream


Ingredients:
potatoes, sour cream, milk, cream cheese, green onions, pepper, salt

Directions:
In Dutch oven, place potatoes and enough water to cover.
Cook over medium heat until fork tender (25-35 minutes]; drain.
In large mixer bowl, combine potatoes and all remaining ingredients.
Beat at medium speed, scraping bowl often, until potatoes are smooth and creamy (3-4 minutes].
Pineapple-Lemon Upside-Down Cake


Ingredients:
sugar-free lemon gelatin, egg, sugar, vanilla, all-purpose flour, baking powder, salt

Directions:
Heat oven to 375°F.
Line a round cake pan with waxed paper and then spray with a non-stick cooking spray.
Spread the crushed pineapple evenly in pan; sprinkle with the dry gelatin.
Combine flour, baking powder and salt, set aside.
With electric mixer, beat egg and egg whites in small bowl for about 5 minutes or until thick and lemon color.
Transfer egg mixture to medium bowl and gradually beat in sugar.
Add enough water to pineapple juice to measure 1/3 cup.
Beat the pineapple juice and vanilla into egg mixture using low speed of electric mixer.
Gradually add the flour mixture, beating just until smooth.
Pour into prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from edge of pan and invert cake onto serving plate.
Carefully remove the waxed paper.
Serve warm.
Boiled Cabbage with Bacon
Category: side-dish
By ChefLuigi

Very tender, very flavorful vegetable side. Based on this recipe, seems like Army cooks don't think much of cabbage.

Ingredients:
3 pounds cabbage, cored and chopped
½ pound thick-cut bacon, chopped
2 cups water, or more as needed
⅓ cup apple cider vinegar
¼ cup water
2 tablespoons all-purpose flour
salt and ground black pepper to taste

Directions:
Bring cabbage, bacon, 2 cups water, and  vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed. Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

Prep time: 10 mins
Cook time: 3 hrs 5 mins
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 135.7
Fat: 5.4 g
Saturated fat: 1.8 g
Carbohydrates: 15.5 g
Sugars: 7.3 g
Dietary fiber: 5.7 g
Protein: 7.7 g
Cholesterol: 13.6 mg
Sodium: 329.1 mg
Watermelon Lime Agua Fresca
Category: drinks
By Anonymous

A very refreshing drink. You may also use cantaloupe or honeydew melon. These taste like the juices served in authentic Mexican restaurants. Serve in tall glasses over ice.

Ingredients:
8 cups water, divided
5 cups peeled, cubed, and seeded watermelon
½ cup white sugar, or more to taste
⅓ cup lime juice, or more to taste

Directions:
Combine 1 cup water, watermelon, and sugar in a blender; process until smooth. Pour into a large pitcher; stir in lime juice and remaining 7 cups water. Taste; adjust sugar or lime juice. Refrigerate until chilled, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 2 1/2 quarts

Calories: 63.6
Fat: 0.1 g
Carbohydrates: 16.4 g
Sugars: 14.8 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 6.6 mg
Triple Mint Dark Chocolate Cocoa


Ingredients:
boiling water, milk, heavy cream, creme de menthe

Directions:
Place the chocolates and 1/2 cup boiling water in a medium saucepan. Whisk until smooth. Add the cocoa mix and continue whisking while adding the remaining boiling water in a steady stream. Whisk in the milk, then heat over medium heat until steaming hot but not boiling. Keep hot over low heat.
Whisk the cream just until soft peaks form. Whisk the crème de menthe into the cocoa, then divide among 8 mugs. Top with the cream and crushed mint candies and serve immediately.