xiaoxl/recipe_data huggingface dataset:
Teriyaki Meatball Bowls


Ingredients:
turkey, beef, egg, garlic clove, fresh ginger, soy sauce, whole green onions, cracked black pepper, salt, soy sauce, brown sugar, water, rice vinegar, fresh ginger, cornstarch, sesame seeds, water, whole green onions

Directions:
Preheat the oven to 400 degrees. Place the ground pork or chicken in a large bowl.   To the bowl add the remaining meatball ingredients. Mix until just evenly combined.
Cover a baking sheet with foil. With wet hands roll the meatball mixture into small balls, about one tablespoon each. Don't squeeze too tightly or the meatballs will become tough.  The yield should be about 30 meatballs. Place the meatballs on the baking sheet as you roll them. Bake in the preheated oven until cook through golden brown, about 30-35 minutes.
In the meantime, begin cooking the rice according to the package directions: Place the rice and water in a medium pot, cover, and bring to a rapid boil over high heat. As soon as it reaches a full boil, turn the heat down to the lowest setting. Allow to simmer on low for 20 minutes, then turn the heat off and let the rice rest, undisturbed, until the rest of the meal is complete. The rice will continue to steam after the heat is turned off, so don't remove the lid.
While the meatballs are in the oven,  prepare the teriyaki glaze. In a medium pot combine the soy sauce, water, brown sugar, rice vinegar, sesame oil and ginger.  Heat over a low flame until the brown sugar is dissolved, just a few minutes.
Dissolve the cornstarch in just enough water to make it pourable. Pour it into the pot with the glaze ingredients. Turn the heat up to medium high, stir and cook until thickened. It should thicken as soon as it begins to simmer. Once thickened, add the sesame seeds.
When the meatballs are done, transfer them from the baking sheet into the pot with the glaze. Stir to coat. Fluff the rice with a fork. Build the bowls by placing one cup of rice in a bowl, add five meatballs and a couple of spoons of extra teriyaki glaze, then sprinkle a few sliced green onions over top.
Homemade Thai Seasoning Blend (Thai Spice Mix)


Ingredients:
ground cumin, sea salt, fresh ground white pepper, fresh ground black pepper, dried lemongrass, lime zest, garlic powder, ground ginger, dried mint, unsweetened coconut, brown sugar

Directions:
Process all ingredients in a food processor or bash together with a pestal and mortar.  Seal in an airtight container.
(Tabitha's Tip:  The little spice jars with rubber gasket seals keep herbs fresh longer than jars with screw-on tops.].
Lemon Custard Filling
Category: desserts
By HILARY2000

A luscious lemon custard. The perfect filling for white, yellow or citrus cakes!

Ingredients:
½ cup white sugar
¼ cup cornstarch
¼ teaspoon salt
2  egg yolks
¾ cup water
⅓ cup lemon juice
2 tablespoons butter

Directions:
In a large saucepan or double boiler combine sugar, cornstarch and salt. Mix well. Beat the egg yolks and water together, then whisk into sugar mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat and stir in lemon juice and butter. Cover with plastic wrap until completely cooled.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 1/2 cups

Calories: 69.8
Fat: 2.7 g
Saturated fat: 1.5 g
Carbohydrates: 11.5 g
Sugars: 8.5 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Cholesterol: 39.2 mg
Sodium: 63.7 mg
Pasta With Smoked Salmon and Cream


Ingredients:
smoked salmon, Dijon mustard, black pepper, salt, dill, linguine

Directions:
Cook the pasta according to package directions.
Cut the salmon into thin strips.
Heat the cream and Dijon mustard in a small pan over a low heat but do not let it burn or boil.  Stir frequently.
Add the salmon strips.  Continue to heat until salmon is warmed through.  Season with black pepper and salt.
Toss salmon sauce with cooked pasta and sprinkle with dill.
Enjoy!
Pan Roasted Chicken With Vegetables


Ingredients:
olive oil, boneless skinless chicken breast halves, shallots, garlic cloves, chicken broth, thyme, salt, pepper, asparagus, parmesan cheese

Directions:
Preheat oven to 350- degrees F.
Heat oil in large ovenproof frying pan over high heat until oil is hot but not smoking.
Add chicken breasts, top side down and cook until golden brown (2-5 minutes]; turn chicken.
Add shallots and garlic to pan, stirring occasionally until shallots are soft (3-5 minutes].
Add chicken broth, thyme, mushrooms, salt and peper and cook until mixture boils (1 minute].
Lay asparagus over chicken; cover pan and put in oven. Bake for 15 minutes or until chicken is cooked through and asparagus is tender. Transfer chicken to a plate.
Season vegetable mixture with salt and pepper.
Divide vegetables among 4 plates and top with a piece of chicken. Spoon sauce over all.
Garnish with chopped thyme and Parmesan.
Twisted Baked Beans


Ingredients:
onion, green pepper, brown sugar, mild salsa, ground beef

Directions:
Cook and drain ground beef.
In a oven safe dish, combine all the above ingredients and bake in a heated oven at 350F for 45 minutes.
ENJOY!
Hot Spiced Apple Cider in a Crock Pot


Ingredients:
apple cider, whole nutmegs, cinnamon sticks, orange, apple, whole cloves, crystallized ginger, brown sugar

Directions:
Pour enough cider to fill crock pot to ¾ full.  Add brown sugar.  Stick whole cloves into skin of orange and apple wedges.  Place apple, orange and all remaining ingredients into cheese cloth, tie with string and drop into crock pot.  Bring to a boil, about 2 to 2 ½ hours on high.
Once the cider is boiling, reduce setting to low.  Keep on low for 2 hours or more before serving.  Replenish with additional cider when needed; if cider is cold, return setting to high until heated.
Serve or have guests serve themselves from the crock pot.  If desired, leave a bottle of spiced rum nearby.
Tempura Fried Avocado Bites
Category: trusted-brands-recipes-and-tips
By Avocados from Mexico

Chunks of ripe avocado are coated with tempura batter, then fried in hot oil until crisp for a tasty dipping snack.

Ingredients:
2 large ripe Avocados from Mexico, cut into 1-inch pieces
1 cup all-purpose flour
1  egg
1 tablespoon cornstarch
1 cup cold club soda
½ cup ice water
Pinch of salt
Oil for frying

Directions:
Heat oil in a deep pan. Combine the flour, egg, cornstarch, club soda, ice water and salt in a bowl. Mix well. Dip the avocado pieces in the batter, then drop gently into the hot oil. Fry the avocado pieces until they are crispy. Remove and serve with your favorite dipping sauce.

Yields: 4 servings

Calories: 415.1
Fat: 27.9 g
Saturated fat: 4.2 g
Carbohydrates: 37.9 g
Sugars: 1.1 g
Dietary fiber: 10.4 g
Protein: 7.6 g
Cholesterol: 46.5 mg
Sodium: 31 mg
Amazing Oatmeal Chocolate Chip Bars
Category: desserts
By cicada77

Gooey oatmeal chocolate chip bars. Whenever I take them into work, they disappear!

Ingredients:
1 cup butter
1 cup brown sugar
¼ cup white sugar
2  eggs
1 (3.5 ounce) package vanilla pudding mix
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 ¾ cups quick oats
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Beat butter, brown sugar, and white sugar in a bowl until creamy; beat in eggs until smooth. Stir pudding mix into creamed mixture, followed by vanilla extract. Whisk flour, baking soda, and salt together in a separate bowl and stir flour mixture into moist ingredients. Mix oats and chocolate chips into dough. Press dough into prepared baking pan. Bake in the preheated oven until lightly browned, about 25 minutes. Let cool before cutting into squares.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 2 dozen bars

Calories: 263.4
Fat: 13 g
Saturated fat: 7.6 g
Carbohydrates: 36 g
Sugars: 21.9 g
Dietary fiber: 2 g
Protein: 3.2 g
Cholesterol: 35.8 mg
Sodium: 224.9 mg
Waldorf Salad With Fresh Goat Cheese


Ingredients:
Red Delicious apples, celery, lemon juice, walnut pieces

Directions:
Core and dice apples., Dice celery., Mix apples, celery and lemon juice with Chavrie., Serve on a bed of lettuce and top with walnut pieces.
Strange Flavored Sesame Chicken


Ingredients:
sesame seeds, spring onions, ginger, garlic, boneless chicken breasts, carrots, soy sauce, water, fish sauce

Directions:
Heat oil in wok until hot., Add spring onions, ginger, garlic and fry 30 seconds., Add chicken and mushrooms, fry 3-4 minutes., Add tahini, soy sauce, chili sauce, fish sauce, water, baby corn and carrots., Toss for 2-3 minutes to heat through., Sprinkle with sesame oil and sesame seeds., Serve with jasmine rice.
Open-Face Hot Dogs


Ingredients:
sharp cheddar cheese, mayonnaise, prepared mustard

Directions:
Cut two slits, lengthwise, into each hot dog, being careful not to cut completely through.
Combine cheese, pickle relish, and mayonnaise.
Pack cheese mixture into hot dog slits.
Spread mustard on bottom half of each hot dog roll.
Top with hot dogs.
Place these and top of hot dog rolls in pan.
Bake in 400° oven 10 minutes, or until cheese is melted.
Better Than Toll House Cookies!


Ingredients:
unsalted butter, white sugar, light brown sugar, eggs, baking soda, salt, real vanilla, unbleached all-purpose flour, white chocolate, pecans

Directions:
Preheat oven to 350 degrees.
Mix butter and both sugars until fluffy in large mixing bowl. Add eggs and beat until creamy,scraping down the mixture occasionally. Add baking soda, salt and vanilla. Mix again.
Slowly add the flour, mixing well. Add chips and nuts and mix until incorporated, again scraping down the dough.
Using a tablespoon measure- scrape dough into spoon and flatten against the mixing bowl so you have an even tablespoon of cookie dough.
Use non stick cookie sheets or line with parchment. Leave 2" space between dough.
Bake for 8 minutes. Let cool a few minutes on sheet then transfer to a cooling rack. They will flatten as they cool.
These cookies freeze very well.
B. L. P.  (Bacon, Leek & Potato) Soup


Ingredients:
potatoes, chicken broth, bacon, leeks, garlic cloves, half-and-half, nutmeg, pepper

Directions:
In a large saucepan or stockpot, bring potatoes and chicken broth to a boil. Cook until potatoes are tender.  Do not drain.
Mash potatoes until smooth or leave chunky for a little texture, depending on how smooth you want the soup. (can use a hand blender or potato masher].
Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, reserving 3 tablespoons of grease.
Sautee the leeks and garlic in the frying pan with the reserved bacon grease 8 to 10 minutes.
Stir the fried leeks, cream and bacon into the potatoes. Stir to blend, season to taste.   Serve hot.
Beef Cubes With Mushrooms, Onions and Cheese


Ingredients:
boneless beef cube, portabella mushroom, onion, swiss cheese, garlic cloves, Worcestershire sauce, soy sauce, margarine, half-and-half cream, dry white wine, flour, hot chili sauce, basil leaves, arugula leaf

Directions:
PREPARATION:
Using a meat tenderizer tool, pound the beef cubes into flat pieces, set aside.
Remove the stem from the Portabella mushrooms and cut into ¼ inch slices, then in half, set aside.
Cut the vidalia onions into large pieces, set aside.
Cut the Swiss cheese into thin strips, set aside.
In a cup melt some margarine or butter (microwave briefly to melt], then add the half & half cream, Harvey’s Bristol Cream, Worchester Sauce, flour, stir to blend and set aside.
COOKING INSTRUCTIONS:
In a cast iron skillet add 1 tablespoon cooking oil,  when hot add the mushrooms and stir-fry for 1 minute, then add 1 tablespoon soy sauce, stir-fry for about 1 minutes, the set aside.
In a skillet add 1 tablespoon cooking oil, when hot add the onions and stir-fry for about 2 minutes, then add 1 tablespoon soy sauce and continue to stir-fry until the onions are somewhat caramelized (about two minutes], set aside.
In a skillet add 1 tablespoon cooking  oil, when hot add the garlic and stir-fry for 15-30 seconds, then  add the beef cubes and stir-fry for 1 minutes, then add the cup of margarine and half & half and continue to stir-fry until the sauce coats the meat (about 2 or so minutes], add some hot sauce to taste.
Next add back into the skillet the mushrooms and onions and stir-fry for 1 more minute.
Place the Swiss cheese on top, cover the skillet to melt the cheese (1-2 minutes],  remove the cover and sprinkle with basil and arugula leaves.
Plate with two vegetables of your choice and enjoy!
Mile High Lemon Meringue Pie


Ingredients:
eggs, sugar, cornstarch, salt, water, milk, butter, fresh lemon juice, cream of tartar

Directions:
Unfold the pie crust and place in a 9-inch pie plate, pressing the crust firmly into the plate, then flute if desired. Bake the pie shell according to the package directions; let cool.
Meanwhile, in a medium saucepan, combine 1 cup sugar, the cornstarch, and salt; mix well. Gradually whisk in the water and milk, stirring until the cornstarch is dissolved. Cook over medium heat, whisking until the mixture comes to a boil.
In a medium bowl, lightly beat the egg yolks. Gradually whisk in about 1/2 cup of the milk mixture, then whisk the yolk mixture back into the saucepan. Simmer over low heat for 2 to 3 minutes,whisking occasionally.
Remove the pan from the heat and whisk in the butter and lemon juice. Pour the filling into the pie shell; set aside.
Preheat the oven to 350. In a medium bowl, with an electric beater, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/2 cup sugar and continue beating until stiff peaks form,  making meringue.
Spread the meringue over the pie filling, sealing to the edges of the crust. Using a spatula or the back of a tablespoon, form peaks in the meringue, and bake for 12 to 15 minutes, or until the meringue is golden. Let cool, then slice and serve.
Fiesta Citrus Chicken and Quinoa


Ingredients:
boneless skinless chicken breasts, quinoa, limes, lemon, low sodium soy sauce, apple, cucumber

Directions:
Cut one lime into slices (6] and line bottom of small dish. pour in orange juice and soy sauce. Lay chicken breasts in marinade (in fridge] for 45 minutes. Turn over in mixture and let sit an additional 45 minutes (OR place in marinade in bag overnight.].
Heat grill, salt and pepper both sides of the chicken, and cook chicken low and slow until cooked through. While chicken cooks, bring quinoa water to a boil with lemon ginseng teabag. Remove teabag and add quinoa.
When quinoa and chicken are almost finished cooking, cut apple and cucumber into cubes. Squeeze a small amount of lemon and lime juice.
When completely cooked, plate quinoa and spread, then cut chicken on slant and lay over quinoa.  Squeeze some fresh lemon and lime juice over chicken and top with cucumber apple salsa. Pair with fresh roasted vegetables for a light a healthy meal.
Pink Molded Salad


Ingredients:
crushed pineapple, sugar, strawberry Jell-O gelatin dessert, marshmallows, cottage cheese, Cool Whip

Directions:
Add water to liquid from pineapple to make 2 cups liquid., Combine with sugar and bring to a boil., Dissolve Jell-O and marshmallows in boiling liquid., Chill until partially set., Stir in pineapple and cottage cheese., Fold in Cool Whip or 1 cup cream whipped., Put in mold., Chill overnight.
Sunset Soup
Category: soups-stews-and-chili
By Nixx

Hearty and healthy root vegetable soup.

Ingredients:
1  butternut squash - peeled, seeded, and chopped
3  carrots, peeled and chopped
2  sweet potatoes, peeled and chopped
1  green apple - cored, peeled, and chopped
½  onion, chopped
¼ cup olive oil
2 cups vegetable broth
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground nutmeg
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture. Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan. Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 139.9
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 24.1 g
Sugars: 6.5 g
Dietary fiber: 4.2 g
Protein: 2 g
Sodium: 117.1 mg
Guatemalan Tacos


Ingredients:
potatoes, lean ground beef, onion, garlic clove, fresh cilantro, avocados, corn tortillas

Directions:
Place potatoes into a large saucepan and fill with enough water to cover.
Bring to a boil,cover,  and cook until tender, about 10 minutes. Drain.
While the potatoes are cooking, crumble the ground beef into a skillet over medium-high heat.
Cook for a few minutes, then stir in the onion.
Cook until meat is no longer pink, and the onion is tender.
Drain excess grease, and gently stir in the potatoes.
Season with salt and pepper to taste.
Place the tomatillos, garlic, jalapeno, and cilantro into a blender.
Squeeze avocados out of their skins into the blender.
Process until smooth.
Heat tortillas in a skillet until warm and flexible.
Spoon on some of the meat mixture and top with the sauce.
Roll up, and enjoy.
Vietnamese Pork Balls With Hot and Sour Dipping Sauce


Ingredients:
spring onions, garlic cloves, lemongrass, coriander leaves, cornflour, olive oil, onions, brown sugar, chili sauce, tomato ketchup, nam pla, rice

Directions:
To make the pork balls: place all the ingredients for the pork balls except the egg white and cornflour, into a bowl and mix well.
Add the egg white and cornflour to bind.
Place in the fridge to firm for about 1 hour.
Divide the mixture into 24 equal-sized balls
Heat the chilli oil and olive oil in a frying pan over a high heat.
Add the pork balls and brown on all sides.
Reduce the heat and cook gently for 8-9 minutes until cooked through
Remove from the pan, drain on kitchen paper and keep warm.
To make the dipping sauce: heat the chilli oil in a medium pan and add the onion.
Cook gently until soft and translucent.
Add the brown sugar and the chilli sauce and stir until the sugar has dissolved
Add the ketchup, rice vinegar and Nam Pla and heat through.
Leave to cool.
Roasted Garlic Vinaigrette


Ingredients:
bulb of garlic, olive oil, Dijon mustard, red wine vinegar, salt, fresh ground black pepper, extra virgin olive oil, shallot, fresh tarragon

Directions:
Preheat the oven to 350°F
Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
Place the bulb in an ovenproof dish and drizzle with olive oil.
Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
Let cool.
When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.]
Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
If it is too thick add a teaspoon of stock until the consistency is correct.  Add the shallots and tarragon.
Adjust the salt and pepper to taste.
Gluten-Free Slow Cooked Fajitas


Ingredients:
besan flour, chickpea flour, water, flax seeds, boneless chicken breasts, chopped tomatoes, sweet peppers, onion, garlic cloves, ground cumin, paprika, pepper, lemon, honey

Directions:
Pour half of the can of chopped tomatoes into the slow cooker.
Slice the peppers and onion, then add half of these on top.
Slice the chicken breasts into small strips and layer on top of the onion and peppers.
Sprinkle all of the spices on top of the chicken.
Add the other half of the can of tomatoes, the lemon juice, honey, the rest of the peppers and onions on top, then leave on a low/medium heat for 6-8 hours.
To make the tortillas: mix together all the ingredients until fully combined.
Heat a dash of oil in a frying pan, then pour in just enough of the mixture to cover the bottom of the pan and fry on a medium heat for 2 mins each side. Repeat until all the mixture is gone (should make approx 10-15 tortillas].
Once the chicken is cooked, assemble the tortillas and add a dash of natural yoghurt or guacamole to top.
Bacon and Swiss Scalloped Potatoes


Ingredients:
butter, russet potatoes, yellow onion, fresh parsley, bacon, swiss cheese, parmesan cheese, half-and-half

Directions:
Preheat oven to 350F and butter a 9x13 in casserole dish with 1 1/2 Tbsp butter.
Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Swiss cheese. Layer on 1/2 of the bacon, 1/2 of the parsley.Sprinkle with a little of the Parmesan.
Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Swiss cheese, the remaining bacon, parsley and sprinkle with Parmesean.
Top with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter.
Cover with aluminum foil and bake for one hour. Remove the foil and sprinkle on the remaining Swiss and Parmesean cheese. Return to the oven for an additional 40 minutes.
When done, the potatoes should be tender and liquid mostly absorbed.
Olive Oil Cake With Roasted Grapes & Chocolate Ganache


Ingredients:
red seedless grapes, olive oil, all-purpose flour, baking powder, salt, eggs, sugar, orange zest, extra virgin olive oil, bittersweet chocolate, heavy cream, granulated sugar, water

Directions:
Roast the grapes: Adjust oven rack to middle position and preheat oven to 325. Place grapes on baking sheet and toss with olive oil. Roast until soft and shriveled, about 1 hour. Let cool completely.
Make the cake: Grease 9 inch springform cake pan with oil or butter. Increase oven temperature to 350. In a small bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
In a large bowl, whisk together eggs and sugar until lightened in color, about 3 minutes. Whisk in orange zest, followed by olive oil and orange juice. Add dry ingredients to the bowl and whisk until no clumps are left. Stir in roasted grapes.
Pour batter into prepared pan and smooth top, tapping pan to make sure grapes are evenly distributed. Bake until a cake tester inserted into the middle of the cake comes out clean, 50 minutes to 1 hour. If top is starting to get too brown, cover with foil and continue baking.
Let cake cool for 15 minutes then release from springform pan to continue to cool. Meanwhile, make the ganache.
Make the ganache: Place cream, sugar, and water in a medium saucepan over medium heat. When cream comes to a boil, take off heat and add in chocolate, stirring until chocolate is completely dissolved and mixture is smooth.
Place cooled cake on a cake rack set over a baking sheet or other large dish. Pour glaze over the cake (there will be overflow] and smooth over top and sides using an offset spatula. Transfer cake to refrigerator and chill until glaze is set, about 20 minutes. Keep cake in refrigerator, loosely covered with plastic wrap, if not eating right away.