xiaoxl/recipe_data huggingface dataset:
Key Lime Pie


Ingredients:
key lime juice, key lime juice, sweetened condensed milk, key lime zest, graham cracker crust

Directions:
Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside.
Using a whisk beat egg yolks until buttercup yellow.
Add about half the condensed milk, using whisk.
Blend well and add remaining milk.
Add half the lime juice and blend slowly.
Add remaining juice and blend.
Add grated rind; mix and pour into chilled pie crust.
Refrigerate 4 hours.
May be frozen.
To serve, slice while still frozen and let stand about 10 minutes.
Top with whipped cream.
Baked Cod With Mushrooms and Scallions


Ingredients:
cod fish fillets, bay leaf, butter, scallions, mushrooms, Worcestershire sauce

Directions:
Preheat oven to 375 degrees.
Place a piece of tin-foil large enough to make a pouch on an oven-safe pan, place half the butter on the tin-foil and put in oven until butter is melted.
Once the butter melts, add bay leaf and place the fillet on top.
Cut mushrooms and scallions into small pieces, and place on top of cod (reserving 1 Tbs of scallions for garnish].
Place remaining butter on top, add beef stock and two dashes of Worcestershire Sauce, and seal foil package.
Cook for 20 minutes, remove, garnish with reserved scallions and enjoy.
TIP: Use a small bay leaf; it is the key ingredient, but it will over-power the other ingredients if too large.
Reduced Fat Homemade Cheese - Indian Paneer


Ingredients:
reduced-fat milk, white vinegar

Directions:
Heat milk to boiling over medium-high heat, stirring frequently.
Stir in vinegar; remove from heat. The milk will separate into curds (solids] and whey (liquid].
Line larger colander with cheesecloth or muslin; place in sink. Pour curds and whey mixture into lined colander. Lift edges of cloth; swirl to remove excess liquid. Completely wrap curds in cloth; return to colander. Place large jar or similar filled with water on curds to press them down. Lease undisturbed for 5 to 6 hours.
Remove weight and remove cheese to cutting board; discard cheesecloth. Cut cheese into 1/2 inch cubes. Cover and refrigerate for 2 to 12 hours.
Add cheese to pan sprayed with oil. Fry 4 to 5 minutes until golden brown. Remove and drain on paper towels.
Tightly cover and refrigerate cheese up to 3 days or freeze up to 2 months.
Mexican Fried Beans with Onions and Garlic


Ingredients:
bacon, garlic, salt, monterey jack cheese, tortilla chips

Directions:
In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat.
Add the onion and cook, stirring frequently, until deep golden, about 10 minutes.
Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind.
With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree.
Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed.
Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.] Taste and season with salt if needed.
My Version of Nasi Goreng (Indonesian Fried Rice)


Ingredients:
onions, garlic cloves, celery, tomato ketchup, shrimp paste, ketjap manis, sambal oelek

Directions:
Pour a little oil in a large skillet/wok.
Fry chicken/bacon in skillet on medium heat until cooked thoroughly.
Add all other ingredients except rice to the skillet. Add sambal if you want it hot.
Mix and simmer until shrimp paste dissolves into mixture and everything is heated through.
Add rice to mixture and mix it in .
Heat until rice is heated.
Add more ketchup to taste. There is usually enough ketchup when the rice is light brown from its color.
To make omelet garnish: Put olive oil in small pan. Whip up 2 or 3 eggs. Pour over olive oil on low-medium heat. Cook until middle sets, then turn the heat off and cover the pan to let the steam finish the edges. (This is a great way to make moist scrambled eggs by the way.] Cut into thin strips and serve over rice.
Skillet Green Beans and Noodles


Ingredients:
diced tomatoes, onion, garlic, oregano, black pepper, spiral shaped pasta

Directions:
Cook onion and garlic in a skillet sprayed with Pam for 3 minutes.
Drain the bean liquid into the skiller.
Add undrained tomatoes, oregan and pepper and bring to boil.
Cook uncovered over medium heat for 5 minutes.
Stir in pasta.
Reduce heat; cover and cook about 12 minutes or until pasta is almost tender.
Add beans and cook 3 minutes more.
Gluten Free Pepperoni Pizza Quesadilla


Ingredients:
tortilla, 2% mozzarella cheese

Directions:
Spread one half of the tortilla with the pizza sauce., Top with half of the cheese., Top with pepperoni., Top with remaining cheese., Fold top over., Heat a grill pan over medium high heat., Spray with oil., Place quesadilla on grill pan., Cook for 5 minutes and flip., Cook for about 2-3 more minutes or until cheese is melted., Cut into wedges and enjoy!
Louisiana Salmon Cakes


Ingredients:
pink salmon, egg, onion, sour cream

Directions:
Mix the first 6 ingredients.
Shape into patties (about 2 inches in diameter].
Heat cooking oil.
Cook in hot oil until they are crisp and golden.
Applesauce Baked Oatmeal
Category: breakfast-and-brunch
By Mikekirsten1

I make this on the weekend for the kids to eat through the week. I double the recipe with no problems. It is a great way to use up the applesauce in the fridge.

Ingredients:
1 ½ cups quick-cooking oats
¼ cup white sugar
1 teaspoon baking powder
¾ teaspoon salt
½ cup milk
¼ cup butter, softened
¼ cup applesauce
1  egg, beaten
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine oats, sugar, baking powder, and salt together in a bowl. Add milk, butter, applesauce, egg, and vanilla extract; mix until a smooth, thin consistency is reached. Pour oatmeal into prepared baking dish. Bake in the preheated oven until edges are golden, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 205.8
Fat: 10.2 g
Saturated fat: 5.6 g
Carbohydrates: 24.5 g
Sugars: 10.7 g
Dietary fiber: 2.2 g
Protein: 4.5 g
Cholesterol: 53 mg
Sodium: 447.9 mg
Pasta Salad With Spinach, Olives, and Mozzarella


Ingredients:
pasta, fresh mozzarella cheese, kalamata olives, parmesan cheese, red wine vinegar, kosher salt, black pepper, olive oil

Directions:
Bring a medium pot of heavily salted water to a boil over high heat. Cook pasta according to the package directions, or until al dente. Drain, then rinse under cold water until cool.
Transfer pasta to a large bowl and add mozzarella, spinach, olives, and Parmesan. Toss to combine.
In a separate, nonreactive bowl, combine vinegar, salt, and pepper. While whisking constantly, slowly add oil by pouring in a thin stream down the side of the bowl. Whisk until completely incorporated.
Pour vinaigrette over salad and toss until pasta is coated. Taste, adjust seasoning as desired, and serve.
Shrimp in Ginger Butter Sauce


Ingredients:
shrimp, unsalted butter, garlic cloves, gingerroot, medium-dry sherry, cilantro

Directions:
Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
Applesauce Spice Cake


Ingredients:
flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, ground ginger, buttermilk, margarine, shortening, vanilla, eggs, applesauce

Directions:
In a bowl mix the first 8 ingredients., Add the buttermilk, margarine, shortening,and vanilla., Beat with an electric mixer on low for 2 minutes and then on high speed., Add the eggs and beat again., Pour in a 13x9x2 greased cake pan., Baked on 350 for 30-35 minutes., Cool and frost.
Herbed Fish and Vegetables Barbecued or Oven Baked


Ingredients:
green onions, frozen broccoli, dried thyme, dried marjoram, salt, pepper, butter, lemon juice, lemon wedge

Directions:
Cut two sheets of heavy-duty foil paper 12" x 18".
Preheat oven to 450 degrees Fahrenheit or preheat barbecue grill to medium-high.
Spray each piece of foil paper with nonstick spray or lightly oil.
Center one fish fillet on each sheet of foil paper.
Divide green onions and top each fillet.
Divide frozen veggies, or precooked leftover veggies, and place around fillet. Add one ice cube to each packet if using leftover cooked veggies to prevent drying.
Sprinkle both packets of fillets and veggies with seasonings to taste.
Top each packet with bits of butter.
Bring up the foil paper sides. Double fold the top and ends to seal the packets, leaving room for heat circulation inside.
Bake packets for 18 to 20 minutes on a cookie sheet in the preheated oven. Or, grill 10 to 12 minutes in a covered grill.
Drizzle with lemon juice or serve lemon wedges on the side.
Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful


Ingredients:
low sodium chicken broth, red wine, olive oil

Directions:
Liberally sprinkle chops with Tuscany season all around.  Refrigerate covered for at least three hours.  Can substitute with minced garlic, sage, rosemary and Kosher salt.
Place chops in a high rimmed pan.  Add the can of chicken broth, cover and place over high heat.  When broth reduces by about half, flip chops over.  Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides.  Add a small amount of olive oil to supplement fat if needed.
Add wine.  When nearly evaporated, a minute or two, glace chops on both sides and remove.  Swirl some additional wine to deglaze the pan.  Pour over chops and serve.
Note:  White wine is traditionally used with pork.  I prefer the robust flavor of a hardier red wine.  Chops are bold enough to handle red.
Cinnamon Rolls


Ingredients:
active dry yeast, warm water, granulated sugar, granulated sugar, milk, butter, margarine, salt, eggs, all-purpose flour, butter, granulated sugar, ground cinnamon, walnuts, raisins, butter, powdered sugar, vanilla, hot water

Directions:
Methods/steps.
In a small bowl mix together warm water, yeast and sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky].
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes.
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoons at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
[/img].
Ketchup Marinade for Steak or Chicken


Ingredients:
vinegar, onion, water, Worcestershire sauce, ketchup, sugar, dry mustard, salt, ground pepper

Directions:
Dice onion very finely., Add all other ingredients., Stir well., Pour over chicken or steak., Cover and marinate in the refrigerator for at least 8 hours., Remove meat from marinade and cook on barbecue to desired doneness., Pour marinade into a small pot and bring to a boil., Reduce heat and simmer until fairly thick., Serve warm sauce on the side.
Cranberry Apple Muffins


Ingredients:
flour, flour, baking soda, cinnamon, salt, eggs, brown sugar, vanilla, tart apple, fresh cranberries, frozen cranberries, walnuts

Directions:
Heat oven to 350 degrees F.  Grease muffin cups or use paper liners.
Mix flours, baking soda, cinnamon and salt in a large bowl.
Break eggs into another bowl.  Add sugar and mix until smooth.  Mix in oil and vanilla.  Stir in apple, cranberries and walnuts.  Pour over dry ingredients and mix just until moistened.
Scoop batter into muffin cups.  Bake 20 to 25 minutes or until browned and firm to the touch.  Let cool, and store 1 to 2 days in a plastic bag or airtight container for best flavor.  Do not freeze.
Onion and Garlic Pork Roast


Ingredients:
onion, garlic cloves, chicken broth

Directions:
Brown roast in heavy skillet with a little oil. (I always skip this step].
Place sliced onions in bottom of crockpot.
Put roast on top of onions.
Scatter garlic over top.
Pour in chicken broth.
Cook 6-8 hours on low.
Russian Trubochki


Ingredients:
butter, sugar, flour, eggs, cream cheese

Directions:
Cut up the butter into small slices.
Microwave for 45 seconds.
Pour into a mixing bowl and let it cool for a minute.
With a hand blender, beat the butter.
Add sugar and beat.
Add flour and eggs and beat.
Pull out a cutting board and two butter knives.
Drop a tbsp onto the pizzelle maker. They cook fast! (about 90 seconds].
Put on some plastic gloves.
Wrap each cookie around the butter knife handle while its still hot.
You have to be very quick or your fingers will hurt.
The best way to do it is to pull the cookie from the maker with a spatula, place on cutting board. Then center the butter knife handle in on the cookie.
Pull one side of the cookie over the handle and then the other. Flip the whole thing over so the knife holds the cookie in shape.
Do not eat all the cookies before you finish making them! Your family will be upset. The house will smell of them for hours, so there is no escape.
Cool cookies completely.
Blend all filling ingredients and fill.
Feel free to try any other kinds of fillings and you can play with the filling proportions to your taste.
Refrigerate cookies that are not eaten.
Waikiki Chicken Salad


Ingredients:
cream cheese, Miracle Whip, pineapple tidbits, boneless chicken breasts, seedless grapes

Directions:
In a medium bowl, beat cream cheese until fluffy.
Mix in miracle whip and 2 tablespoons of reserved pineapple juice.
Stir in pineapple tidbits (I sometimes use 2 cans if I want more pineapple], chicken, almonds and grapes.
Chill until serving.
Great on Hawaiian rolls, or on top of Bibb lettuce.
ADD-IN IDEAS: maraschino cherries, mandarin oranges, cilantro, macadamia, walnuts or pecans instead of almonds.
Pork and Prawn/Shrimp Stir Fry


Ingredients:
shrimp, light soya sauce, sherry wine, pepper, oyster sauce, garlic clove, gingerroot, light soya sauce, cornflour

Directions:
Cut pork into thin strips and add the Soya Sauce, Sherry, half the  garlic and ginger to the pork, plus the black pepper mix and leave for at least half an hour for the flavors to merge. set to one side while you shell the Prawns if necessary (cooked prawns do not really give the same flavor as raw ones].
Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. Add the chili, crushed, place to one side.
Blanche asparagus and broccoli for 2 minutes then add to the other vegetables - this ensures that all the vegetables will cook at the same time.
In a cup place the stock, sesame oil and oyster sauce together mixing the corn flour with enough water to mix then  add to the sauce.
Drain the marinade off the pork into the stock.
Heat wok and add half of the oil.  Stir fry the vegetables adding the remaining garlic and ginger, plus the chilli flakes - place in warm oven. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two, adding the prawns for just another few minutes until they  change colour, this does not take long add the stock having stirred it first as the cornflour will settle to the bottom and stir until it thickens.
Toss the vegetables in and quickly stir.
Serve separately with cooked  noodles of your choice.
Pumpkin Brownies


Ingredients:
pumpkin puree, whole wheat flour, brown sugar, baking powder, salt, baking soda, cinnamon, ground ginger, nutmeg, buttermilk, vanilla extract, eggs, walnuts

Directions:
Preheat oven to 375°F.
Coat a 13x9x2-inch baking pan with vegetable spray.
Combine all ingredients and beat well.
Pour into prepared pan and bake for 30 to 40 minutes.
Cool on a wire rack; cut into bars.
Soft Spread Butter
Category: appetizers-and-snacks
By Cal Schroeck

This is a homemade margarine or soft spread 'butter'.  While it is not lower in calorie, it has a higher ratio of unsaturated to saturated fat than butter, and unlike margarine, it contains no trans fat. Create a flavored butter by adding garlic or cinnamon, or anything you chose!

Ingredients:
1 cup butter, softened
1 ¼ cups canola oil

Directions:
In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency. Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth.  Stir in the remaining oil a little more quickly, mixing well. Refrigerate for 3 hours, or until set. Store in refrigerator.  If the 'butter' melts after being left out, refrigerate to restore solidified quality.

Prep time: 20 mins
Total time: 3 hrs 20 mins
Yields: 2 1/4 cups

Calories: 114
Fat: 12.9 g
Saturated fat: 3.8 g
Protein: 0.1 g
Cholesterol: 13.6 mg
Sodium: 36.3 mg
Paula Deen's "aka" Basic Meatloaf


Ingredients:
ground beef, salt, ground black pepper, onion, bell pepper, egg, diced tomatoes with juice, quick-cooking oats, ketchup, brown sugar, prepared mustard

Directions:
Preheat oven to 375 degrees F., Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf., Topping:, Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Mum's  Quick & Easy Throw It All in Lemon Drizzle Cake


Ingredients:
margarine, caster sugar, self raising flour, milk, eggs, lemon, icing sugar

Directions:
Heat oven to 180 degrees Celsuis.
Mix margarine, sugar, flour, milk, eggs, & rind of lemon in a bowl.
Put in rectangular tin (meatloaf tin] & bake for 40 - 45mins.
Mix icing sugar with the juice of the lemon & drizzle over the top of the cake whilst still hot.
Leave to cool (if you can!] then enjoy!  :o].
Chicken Curry and Roti


Ingredients:
boneless skinless chicken thighs, bulb of garlic, bay leaves, ground cloves, ground ginger, cumin, marjoram, ground coriander, turmeric, yellow mustard seeds, curry powder, chicken bouillon cube, potatoes, eggplant, flour, hot water, butter, salt

Directions:
PREP:
Cut the chicken into bit size pieces. Add garlic and mix into chicken.
In a separate bowl mix all of the spices and curry powder together (but not the bay leaves].  Slowly add spice mixture into chicken/garlic while mixing by hand to ensure even coverage.  Set the mixed chicken aside to sit for a while while you make the Roti.
ROTI:
Boil water and let the water cool until you can handle it with your hands (you'll be kneading the Roti dough].
Mix 4 cups of flour with the salt and then add the hot water until it is moist but not sticky.  You want the consistency of a flat dough that will be rolled out using a wooden rolling pin.
Take a little more than half a stick of room temperature butter and add it to the flour and water mixture.  This will keep the dough from sticking to your hand and itself.
Use judgment for rolling consistency.  Flour  flat surface and rolling pin and form dough into balls.  Roll balls out to flat and thin consistency, about 6-7 inches.  Heat up your frying pan to medium-high heat.
(Note: Sometimes, I do this using two pans to make it go faster].  Take a paper towel and use oil to rub onto pan before each roti that you cook.  The roti will form small brown spots on each side when done.  Do not overcook, it should never be stiff.  When done in the pan, put on a plate lined with paper towels and cover with a dish towel to keep it warm.
After my Roti is done, I begin with the curry -- although you can always do both at the same time too.
CURRY:
Pour just enough oil to cover the bottom       of a large pot. Place 4 bigger bay leaves into the pot and warm oil on medium for a few minutes (before the bay leaves turn brown].
Turn heat to high and add chicken.  Cook at high heat stirring every minute for 10 minutes, then turn to medium/medium low heat.  Use your judgment when cooking at high heat because you don't want the chicken to stick or burn.  If the pot is lacking any liquid from the high temperature, add small amounts of water or chicken stock.  As the chicken cooks longer, the juices are released. Use your judgment.
5 minutes after turning the heat from high to medium/medium low, add the cubed potatoes and eggplant.  When potatoes are done, the curry is done.  Make sure the eggplant is dissolved into the curry.
You're all finished!  Use the curry to scoop up your meal; no silverware required!
Yeast Dumplings
Category: main-dish
By RHONDA35

For everyone who likes a thick, heavier dumpling, not the fluffy, melt-in-your-mouth kind  from a can, this recipe is for YOU!! These are very easy to make, and taste the way you remember your Grandma's dumplings! They're also great in a chicken and dumplings recipe.

Ingredients:
½ cup butter
½ cup milk
1 (.25 ounce) envelope active dry yeast
½ cup water
3  eggs
½ cup sugar
1 teaspoon salt
4 ½ cups all-purpose flour
1 (32 ounce) carton chicken broth

Directions:
Place milk and butter in a small saucepan, and simmer over medium heat until butter melts. Remove from the heat and allow to cool. Dissolve the yeast in the warm water placed in a small bowl. Set aside. Combine the eggs, sugar, and salt in a large mixing bowl, and mix until thoroughly blended. Gradually stir in the flour, alternating with milk and yeast mixtures. Gather the dough into a ball. Cover the bowl with a cloth, and let the dough rest 20 minutes. Pour the chicken broth into a large pot. Bring broth to a boil over medium-high heat. Meanwhile, sprinkle flour over a clean board or countertop. Turn the dough out onto the board and knead lightly until smooth and satiny, about 3 minutes. Add a little more flour if the dough is sticky. Roll out the dough to be about 1/2 inch thick. Use a butter knife to cut dough into 2 inch wide strips, and place strips into the boiling broth. Dumplings will initially sink, then rise to the surface when cooked, about 10 minutes. Remove dumplings from the broth with a slotted spoon, and drain on a plate.

Prep time: 20 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 6 servings

Calories: 597.6
Fat: 19.3 g
Saturated fat: 10.8 g
Carbohydrates: 90.5 g
Sugars: 18.8 g
Dietary fiber: 2.8 g
Protein: 14.5 g
Cholesterol: 127.9 mg
Sodium: 1253 mg
Alouette Style White Pizza


Ingredients:
herbs, shallots, anchovies, sweet onion, cherry tomatoes, pitted black olives, parmesan cheese

Directions:
Preheat oven to 425º F.
Spread pizza crust with Alouette Spreadable Cheese.
Arrange anchovies, onions, tomatoes, and olives in artistic manner on pizza crust.
Sprinkle with Herbes de Provence and parmesan cheese.
Bake for 20 minutes or until crust is golden.
Quick Lemon Garlic Chicken


Ingredients:
chicken, lemon juice, garlic cloves, butter, ground black pepper

Directions:
Place chicken in roasting dish.
Mix lemon juice, crushed garlic, melted butter, paprika and black pepper in a bowl.
Pour over chicken.
Refridgerate several hours or overnight.
Preheat oven to 180 C (350 F].
Cook  1 hour basting ocssionaly.