xiaoxl/recipe_data huggingface dataset:
Rice Pudding


Ingredients:
water, 1% low-fat milk, pudding rice, sugar, butter, honey, golden syrup

Directions:
Preheat the oven to 180°C Put the rice in a large oven-proof glass dish preferably and pour in the water. Place in the oven and wait for the water to be absorbed (10 minutes roughly], or when most of it has disappeared--no need to be overly fussy, just as long as the majority has.
Turn the oven down to 150°C and remove the rice. Pour in the milk and add the sugar, stirring briefly with a spoon. Add a knob of butter (unsalted preferably] and let it float on top, returning to the oven.
Check on it after an hour, but sometimes it may take longer (2 hours max] as it varies when I guess sometimes the liquid content!
Basically, you're looking for dark brown patches on the skin, and the milk bubbling away happily underneath with the rice granules puffy and well seen.
Take out, leave to cool or splash lots of cold milk in and a dollop of jam or golden syrup (you could even use honey if being health conscious].
This has to be one of my favourites; you can tell by the description!
Stuffed Cabbage Rolls (Kaldolmar)


Ingredients:
cabbage, ground beef, rice, milk, onion, egg, salt, pepper, ground allspice, water, half-and-half, all-purpose flour, instant beef bouillon

Directions:
Remove core from cabbage.
Cover cabbage with cold water; let stand about 10 minutes.
Remove 12 cabbage leaves.
Cover leaves with boiling water.
Cover and let stand until leaves are limp, about 10 minutes; drain.
Mix beef, rice, milk, onion, egg, salt, pepper and allspice.
Place about 1/2 cup beef mixture at stem end of each leaf.
Roll leaf around beef mixture, tucking in sides.
Place cabbage rolls, seam sides down, in ungreased 13 x 9-inch baking dish.
Pour water over rolls.
Cover and bake at 350 degrees F until beef is done, about 1 hour.
Remove cabbage rolls with slotted spoon; keep warm.
Drain liquid from baking dish, reserving 1/2 cup liquid; skim fat.
Gradually stir half-and-half into flour in saucepan until smooth.
Stir in reserved liquid and bouillon.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Serve sauce with cabbage rolls.
Korean Pancakes (Pa Jun)


Ingredients:
soy sauce, sugar, hot red pepper flakes, eggs, all-purpose flour, salt

Directions:
In a small bowl, combine vinegar, soy sauce, sugar (if using] and red pepper flakes.  Mix well and set aside.
Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside.  Place a small (6-8 inch] non-stick or well seasoned skillet over medium-low heat.  Coat bottom with vegetable oil and allow to heat.
In a medium bowl, whisk eggs just until frothy.  Add flour and salt and whisk to combine.  Add vegetables and stir to blend.  Add 1/2 cup ice water and mix again to blend.
Fill a 1/2 cup measuring cup with batter and pour into hot pan.  Allow to sit until browned and crispy on bottom, about 2 minutes.  Flip pancake and cook another 2 minutes.  Place on a serving plate and keep warm (or set aside to serve at room temperature].  Repeat with remaining batter.  Serve with dipping sauce.
Polish Noodles (Cottage Cheese and Noodles)
Category: world-cuisine
By Brandi Rose

This simple recipe came from the Polish side of my family. We simply called it 'cottage cheese and noodles' or 'lazy man pierogies.' It's a great comfort food and can be made with any kind of noodle. It could be a side dish, but we always enjoyed it as a meal.

Ingredients:
½ cup butter
1 small onion, diced
1 (16 ounce) package egg noodles
1 (16 ounce) package cottage cheese
½ cup sour cream
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
Melt butter in a saucepan over medium heat. Cook and stir onion in melted butter until softened, 7 to 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot. Stir butter and onion mixture, cottage cheese, sour cream, sea salt, and black pepper into the noodles. Place the pot over medium heat; cook and stir until heated through and warm, 5 to 8 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 545.2
Fat: 26.1 g
Saturated fat: 15.2 g
Carbohydrates: 57.2 g
Sugars: 2.2 g
Dietary fiber: 2.7 g
Protein: 20.8 g
Cholesterol: 123 mg
Sodium: 584.4 mg
Rhubarb Custard Pie


Ingredients:
sugar, flour, nutmeg, eggs, rhubarb, butter

Directions:
Combine the sugar, flour and nutmeg; add the beaten eggs and stir into a custard type batter.
Add rhubarb to the mixture and stir until thoroughly coated.
Roll out bottom of pie, and place in a greased 9" pie plate.
Pour filling into the pie shell.  Dot rhubarb mixture with the approximately 2 tablespoons of melted butter.
Roll out the pie pastry top and slice into 1/2 inch strips; form a lattice, starting in the middle.
Fold edges up and under to secure the pie filling; crimp the edges.
Brush top with milk or egg wash; sprinkle with Turbinado sugar.
Bake at 400°F for 45 minutes, until bubbly and crust is golden.
Chocolate Banana Croissants


Ingredients:
banana, chocolate chips

Directions:
Slice the croissant in half horizontally, place on a microwaveable plate.
Cover both insides with your favourite chocolate nut spread.
Place a layer of banana on one half of the croissant.
Put the chocolate chips over the banana and cover with the other half of the croissant.
Microwave on high for 1 minute. Remove and let stand for a couple of minutes before serving.
Yummy!   Enjoy!
Note some microwaves may take 2 minutes, depending on the power.
Beef and Mushroom Meatball Sliders


Ingredients:
button mushrooms, garlic clove, lean ground beef, parsley, egg, barbecue sauce, red pepper flakes

Directions:
Preheat oven to 350 degrees F. Grease a baking sheet with olive oil.
In a food processor, process mushrooms and garlic.
In a large bowl, combine mushroom mixture with beef, bread crumbs, parsley, egg, 2 tbsp barbecue sauce and red pepper flakes.
Using a standard ice cream scoop, scoop mixture into 12 even meatballs.
Brush with remaining ¼ cup of barbecue sauce.
Bake in oven for 35-45 minutes or until fully cooked.
Baked Apricot Brie


Ingredients:
character(0]

Directions:
"Preheat oven to 400°F Place cheese in small baking pan. Spread top of cheese with preserves; sprinkle with almonds. Bake about 10 to 12 minutes or until cheese begins to melt and lose its shape. Serve hot with assorted crackers. Refrigerate leftovers; reheat before serving."
Jan's Pasta-N-Peas with Tuna and Sun-Dried Tomatoes
Category: trusted-brands-recipes-and-tips
By Bumble Bee

This is a fresh and modern take on two recipes from my Italian mother-in-law.  Fresh peas in place of canned, sun dried tomatoes in place of heavy tomato sauce and Bumble Bee® Solid White Albacore Tuna in Water replacing tuna in oil. This is a fast and flavorful meal to put together with just a few shelf stable ingredients.

Ingredients:
1 (16 ounce) package linguine pasta, cooked and kept warm
2 (5 ounce) cans Bumble Bee® Solid White Albacore Tuna in Water, undrained
1 (6 ounce) package frozen peas
8 ounces fresh peas, rinsed
1 medium onion, diced
1 tablespoon minced garlic
½ cup julienne cut sun-dried tomatoes with herbs, drained, oil reserved
2 cups vegetable broth
Salt and black pepper to taste
1 pinch Crushed red pepper flakes to taste
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping  (Optional)

Directions:
Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer. Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes.  Peas should remain crisp so be careful not to over cook. Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired. Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 309.3
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 51.7 g
Sugars: 3.8 g
Dietary fiber: 5.7 g
Protein: 19.5 g
Cholesterol: 18 mg
Sodium: 359.6 mg
Shrimp on the Barby - Barbecue Shrimp


Ingredients:
shrimp, ketchup, Worcestershire sauce, honey, green onions, garlic cloves, lime, juice of, fresh cilantro

Directions:
Toss shrimp with seasoning to coat. Thread 5 shrimp each on 4 metal skewers (soak wooden skewers for at least 30 minutes] Place skewered shrimp in a glass dish.
Mix the remaining ingredients and pour half the marinade over the shrimp.
Marinate for 15 minutes.
Heat grill to medium-high, cook shrimp for 2 to 3 minutes a side, basting with reserved sauce. Cook the shrimp until opaque; be careful not to overcook.
Cheddar Cheese Sour Cream Scones


Ingredients:
all-purpose flour, baking powder, baking soda, salt, sugar, cheddar cheese, eggs, sour cream, canola oil, milk

Directions:
Combine the first 5 ingredients and then fold in the shredded cheese.
In a small bowl, combine the eggs, sour cream, oil and milk.
Add the wet ingredients to the dry and stir just until moistened.
On a lightly floured surface, knead the dough 10 to 12 times and then pat it out to a 3/4 inch thickness.
Cut dough with a 3" round cutter, or simply cut into 3" squares.
Bake in a preheated 400 degree oven for 15 minutes.
Kath's Cinnamon Honey Butter


Ingredients:
icing sugar, butter, liquid honey, cinnamon

Directions:
Simply put everything into a bowl and mix using the electric mixer until the spread is thoroughly incorporated.
Empty into a Tupperware container or an old margarine type container with a lid and store in the fridge.
I usually take the honey butter out of the fridge about 10 minutes before I spread it on my toast so it spreads easily.  Sooo YUMMY! :].
Note: I usually double this recipe because it doesn't last long enough in my house but you might want to go by the amounts used above first to see if it is something you will like.
Fried Stuffed Squash Blossoms
Category: side-dish
By Chef John

If you have a garden and you planted zucchini, you will have an abundance of squash blossoms. These are just amazing, with that tangy goat cheese filling and that batter: so simple, light, and crisp.

Ingredients:
12  fresh zucchini blossoms
¾ cup soft goat cheese at room temperature
1  egg yolk
¼ cup shredded Gruyere cheese
1 pinch freshly ground black pepper, or to taste
1 pinch cayenne pepper
1 cup self-rising flour
½ cup cornstarch
¼ cup ice-cold water, or as needed
vegetable oil for frying
1 teaspoon all-purpose flour, or as needed

Directions:
Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 filled squash blossoms

Calories: 156.2
Fat: 9.1 g
Saturated fat: 4 g
Carbohydrates: 13.3 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 5 g
Cholesterol: 30.7 mg
Sodium: 214.3 mg
Spaghetti Tacos


Ingredients:
spaghetti noodles, ground beef, cheese, salsa

Directions:
Brown the ground beef.
Drain and season with the taco seasoning and add the taco sauce to make a sort of spaghetti sauce.
While you are cooking the meat cook up the spaghetti noodles.
Once the meat and sauce is done mix in the drained noodles.
Heat the shells per the package directions.
Place desired portion of spaghetti in the taco shells and top with salsa and shredded cheese.
Vegetarian Pho (Vietnamese Noodle Soup)


Ingredients:
seitan, bean sprouts, napa cabbage, greens, fresh basil leaf, fresh cilantro, scallions, peanuts, lime, red chili peppers, green chili peppers, salt, fresh ground pepper, garlic cloves, onion, gingerroot, cinnamon sticks, bay leaves

Directions:
Tear greens into bite-sized pieces.  Use both green and white parts of the scallions.  Peanuts should bechopped roasted unsalted  Seed the chili peppers and cut into rounds.
Make the broth then when it has simmered for about 10 minutes, soak the noodles.
To Soak: Bring 4 qts water to boil. Remove from heat.  Add the noodles and soak 15 minutes.  Stir occasionally until noodles are pliable and easily separated. Drain and divide into bowls.
Simmer seitan in the broth until heated through.  About 4 minutes then remove with a slotted spoon and thin slice into six portions and add your noodles.
Now Place the bean sprouts, cabbage, greens, basil, cilantro, scallions and peanuts on top of the noodles and seitan.  Put broth into bowls.
Serve the lime, chili rounds and salt and pepper on the side.
Broth: Makes 8 cups.
Put the stock, braggs, garlic and onion in a stock pot and bring to a boil.
Char the ginger on all sides and add to the stock.
Now add the cinnamon, anise and bay to the broth.  Reduce heat and simmer for 20 to 25 minutes partially covered.
Remove solids with slotted spoon.  Adjust seasonings if needed and return to pot until ready to use in recipe.  Keep hot.
Strawberry Margarita


Ingredients:
sugar, lime juice, frozen strawberries

Directions:
Stem and core whole fresh strawberries and place in freezer 4-6hrs prior to making this recipe.
Using blender place first six ingredients and chop for 15 seconds.
Place ice in blender and mix until smooth.
Serve with fresh strawberries as garnish.
Aubergine, Chickpea, and Tamarind Stew


Ingredients:
aubergine, onion, garlic cloves, cumin, turmeric, mustard seeds, tomatoes, pepper, tamarind paste, honey, chickpeas, tomatoes, mint

Directions:
Preheat the oven to 190C/gas 5.
Cut the aubergine into medium-size chunks and roast for 20-30 minutes on a lightly oiled baking tray until browned and almost cooked through.
Heat the olive oil in a heavy-based pan large enough to hold all the ingredients, and gently fry the onion, garlic, and whole chilli in it for 10 minutes until softened, stirring occasionally.
Stir in the spices including the mustard seeds and cook for a further 5 minutes.
Add the tinned tomatoes and simmer for 5-10 minutes, stirring occasionally.
Stir in the green pepper, honey, tamarind and aubergine pieces and lower the heat.
Add the chickpeas (drained and rinsed] and fresh tomatoes and cook for a further 10-15 minutes.
Check the seasoning and stir in the mint just before serving.
Minecraft Cake
Category: desserts
By Magda

Learn how to make a real Minecraft cake with this easy - and delicious! - recipe. This two-layer chocolate cake is easy to decorate for your favorite Minecraft fan!

Ingredients:
2 ⅓ cups all-purpose flour
1 ½ tablespoons all-purpose flour
½ cup cocoa powder
3 tablespoons cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ⅓ cups white sugar
4  eggs
2 teaspoons vanilla extract
1 cup milk
1 ½ tablespoons milk
¼ cup cherry jam
3 cups chocolate buttercream frosting
14 ounces marzipan
5 drops red food coloring, or as needed
1 tablespoon confectioners' sugar, or as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch square cake pans. Sift 2 1/3 cups plus 1 1/2 tablespoon flour, 1/2 cup plus 3 tablespoons cocoa powder, baking powder, and salt together in a large bowl. Beat butter and white sugar together in a bowl with an electric mixer until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Add flour mixture alternately with 1 cup plus 1 1/2 tablespoon milk, mixing batter gently between each addition. Divide batter evenly between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool for 10 minutes in the pan. Invert onto a wire rack to cool completely, about 30 minutes. Trim tops of cake layers to make sure they are flat. Set 1 layer on a serving platter. Spread jam on top; cover with second layer. Spread chocolate buttercream frosting over top and sides of the cake, reserving about 2 tablespoons frosting. Pinch off a piece of marzipan the size of a golf ball. Add red food coloring and knead until color is evenly distributed. Dust a flat work surface with confectioners' sugar and roll out remaining, undyed, marzipan. Cut out a 9-inch square; carefully transfer to the top of the cake. Roll trimmings of marzipan and cut into four 9x1-1/2-inch strips. Cut 3 rectangular notches into 1 edge of each strip. Press strips onto the sides of the cake, notches facing down; gently press top and strips of marzipan together to adhere. Roll out red marzipan and cut into squares of varying sizes. Spread a little of the reserved frosting on the back of each square to act as a glue; arrange in a random Minecraft pattern on top of the cake.

Prep time: 50 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 layer cake

Calories: 836.7
Fat: 38.4 g
Saturated fat: 15.4 g
Carbohydrates: 121.6 g
Sugars: 88.2 g
Dietary fiber: 4.5 g
Protein: 9.9 g
Cholesterol: 104.5 mg
Sodium: 405.7 mg
Starbucks Gingerbread


Ingredients:
butter, brown sugar, white sugar, vanilla, eggs, orange, zest of, water, unsweetened applesauce, all-purpose flour, cinnamon, clove, nutmeg, mustard powder, baking powder, baking soda, salt, candied ginger

Directions:
Set oven to 350°F.
In a bowl cream butter with sugars and vanilla until fluffy.
Beat in eggs, orange zest and fresh minced ginger, water and applesauce until well combined.
In a bowl sift together flour with cinnamon, cloves, nutmeg, mustard powder, baking powder, baking soda and salt; add to the creamed ingredients and beat until combined.
Mix in the candied ginger.
Pour into a well greased baking dish and bake for about 35-40 minutes or until cake tests done.
Gambas Pil-Pil -- Chili Shrimp (Spain)


Ingredients:
extra virgin olive oil, garlic cloves, crushed red pepper flakes, shrimp, lemon, salt

Directions:
In a large skillet, combine oil, garlic & crushed red pepper.
When oil is hot & starts to sizzle around the garlic, add the shrimp & fry for 1 minute on each side.
Remove pan from the heat & squeeze lemon juice over shrimp & sprinkle with salt, to taste.
Serve very hot!
Pasta Salad With Avocado Dressing


Ingredients:
pasta, olive oil, avocados, parsley, cilantro, fresh lime juice, garlic cloves, plum tomatoes, red onion, kosher salt

Directions:
Cook pasta according to package directions until al dente.
Remove the cooked pasta,drain while running under cold water.
Place pasta in a bowl and toss the pasta with 1/4 cup of olive oil.
Chill the pasta in the refrigerator while preparing the other ingredients.
Peel and cut one avocado in half lengthwise and remove the pit.
Mince the jalapeno pepper and garlic cloves.
Chop the parsley and cilantro.
To make the dressing for the salad, combine the halved avocado, half of the chopped parsley, half of the cilantro, the lime juice, jalapeno, garlic, and salt in a food processor or blender.
Blend until all ingredients are well mixed and add the 1 cup of olive oil in a steady stream until the mixture is creamy (resembling mayonnaise in consistency].
If the dressing is too thick, add a little water to the blender to loosen it up.
Set the dressing aside while you prepare the other ingredients.
Peel 4 of the avocados, halve them, and remove the pits, and dice (I prefer larger chunks, so cut them to the size that you prefer].
Dice the tomatoes and red onions.
In a large bowl, combine the chilled pasta, diced avocados, tomatoes, onion, and remaining parsley and cilantro.  Mix until well combined.
Fold in the avocado dressing and mix well until all of the pasta mixture is well coated.
Serve immediately and enjoy!
Eggplant Medallions - Roasted


Ingredients:
eggplant, olive oil, lemon juice, garlic, honey, salt, pepper

Directions:
Preheat oven to 400°F.
Slice the eggplant into rounds (about 1/2 inch thick] and place on silpat lined baking dish.  If you don't have silpat, try parchment or just oil the pan.
Mix olive oil, lemon juice and honey in equal parts creating enough for about a teaspoon of the mix on each round.
Add garlic, salt and pepper.  Mix very well.
Cover each eggplant round with about a teaspoon of the mixtue.
Bake for 25-30 minutes.
Serve and enjoy.
Best Ever Sausage with Peppers, Onions, and Beer!
Category: everyday-cooking
By Robert M. Catalano

This is an excellent recipe I came up with one day. Serve with some nice Italian bread, and a bottle of your favorite beer.

Ingredients:
3 tablespoons olive oil
3 pounds Italian sausage links
3  red bell peppers, sliced
2  green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

Directions:
Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 Servings

Calories: 724.2
Fat: 50 g
Saturated fat: 16 g
Carbohydrates: 27.3 g
Sugars: 10.3 g
Dietary fiber: 4.1 g
Protein: 33.4 g
Cholesterol: 89.3 mg
Sodium: 2249 mg