xiaoxl/recipe_data huggingface dataset:
Crimini Pasta by Daniele and Nina Polidoro


Ingredients:
butter, cremini mushroom, dried porcini mushrooms, onion, fresh parsley, salt

Directions:
• Soak the dried porcini mushrooms in warm water for 30 minutes.
• Clean and dry the crimini mushrooms. Chop mushrooms into large enough pieces that they can be found in the sauce (avoid chopping them too finely]. Place into a bowl.
• Finely chop a handful of fresh parsley.
• Gently squeeze water from the porcini mushrooms, and collect 4-5 oz of the resulting mushroom juice; don't use the grit in the bottom of the bowl! (You could also strain with a cheese cloth.].
• Coarsely chop the soaked porcini mushrooms.
• Finely chop ½ of a small onion.
• Put on a big pot of water to boil – add a tablespoon of salt when the water starts simmering.
• Set the table. Make it look pretty.
• Melt butter in the pan on medium heat, bringing it to a sizzle.
• Add onions, frying them until golden in colour – add the mushrooms, and bring the mixture to a high temperature. Allow this to cook for about 8 minutes, stirring regularly.
• Add 3 pinches of parsley, and the mushroom juice (about 1 cup], chicken stock (1 cup – this could be substituted for vegetable stock, if you prefer], and cream (1 ½ cups].
• Stir the sauce, and reduce to medium heat.
• Add pepper to taste (or QB!].
• Let the sauce simmer for a few minutes once the cream has been added; it may look like a lot of sauce in comparison to the amount of pasta you're using, but the pasta will soak up some of the sauce.
• Add pasta to boiling water, stir regularly to ensure it doesn't stick (for this quantity of fresh pasta, this takes approximately 5-7 minutes to reach el dente].
• Strain the pasta and add to sauce in a serving bowl. Garnish pasta with fresh parsley, and add grated parmesan to taste.
For best results, enjoy with loved ones, and follow with espresso & a delicious homemade dessert. Buon appetito!
Ratatouille Tart


Ingredients:
puff pastry, onion, eggplant, zucchini, red capsicum, olive oil, tomatoes, salt, pepper, eggs, cheese, creme fraiche

Directions:
Lay puff pasty into a greased 30 cm diameter baking dish, set aside in the fridge.
Cut the vegetables in fairly small sizes.
Place olive oil in the pan and braise vegetables excluding the tomatoes for about 8-10 minute Stir frequently.
Preheat fan-forced oven to 180°C.
In the meantime, mix eggs creme fraiche and cheese in a bowl. Set aside.
Add the tomato into the braised vegetable, stir and season with salt pepper and Italian herb mix.
Place vegetables into the prepared baking dish. Stir eggs, creme fraiche, and cheese mixture again season with salt and pepper and pour over the vegetables.
Bake for approximately 40 – 50 minutes, or until golden brown.
Malai Kofta (Stuffed potato balls in cream)


Ingredients:
potatoes, panir, cornflour, cumin powder, salt, raisins, cashews, onions, fresh ginger, garlic, red chili powder, turmeric powder, coriander powder, water, fresh coriander leaves, mango powder

Directions:
Mix all the ingredients for the Koftas together.
Divide the mixture into equal portions.
Shape into balls.
Flatten each ball.
Place 1/2 tsp.
of chopped nuts and raisins in the center of each ball.
Close the ball (you may use a little water to seal the ball with your fingertips].
Prepare all koftas in this way.
Heat oil in a wok and deep fry the koftas till golden brown on either side.
Remove onto clean paper napkins, allow the excess oil to drain and keep aside till you prepare the wonderful gravy.
Now for the gravy.
For that, heat 1 tbsp.
of oil in a pot.
Add the ginger-garlic paste.
Saute for 4 minutes, stirring it continuously till it is golden in colour and the raw smell is gone.
Add onions and fry till golden in colour.
Add 2 tbsps.
of water.
Mix well.
Add chilli, turmeric and corriander powders.
Add 1/2 cup of water.
Cook for 5 minutes, stirring occasionally.
Add salt to taste.
Add 1-2 tbsps.
of cream and cook for a minute.
Remove from heat.
Place koftas in a serving dish.
Pour the gravy over them.
Garnish with mango powder, cream, almond flakes and corriander leaves.
Serve hot.
Classic Gingerbread Cutouts
Category: desserts
By BRANDI9

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Ingredients:
½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2  eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3  egg whites

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Prep time: 30 mins
Cook time: 12 mins
Total time: 1 hr
Yields: 3 dozen

Calories: 153.2
Fat: 3 g
Saturated fat: 1.7 g
Carbohydrates: 29.8 g
Sugars: 17.8 g
Dietary fiber: 0.4 g
Protein: 2.1 g
Cholesterol: 17.1 mg
Sodium: 79.8 mg
Christmas Cream Cheese Cutouts


Ingredients:
butter, cream cheese, sugar, egg, vanilla, all-purpose flour, salt, confectioners' sugar, butter, milk, vanilla

Directions:
In a large mixing bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt, gradually add to the creamed mixture until blended. Cover and refridgerate for 1-2 hours or until easy to handle.
On a lightly floured surface, roll dough to 1/8 in thickness. Cut with cookie cutters dipped in flourPlace 1 in apart on ungreased cookie sheets. bake at 375F for 7-8 minutes or until edges are lightly browned. Cool for 1 minute before removing to the wire racks.
In a small mixing bowl, beat the frosting ingedients until emooth. Add food coloring if desired. Frost the cooled cookies; decorate with assorted sprinkles.
Crock Pot Recipe Black Beans and Corn Etc.


Ingredients:
black beans, sliced water chestnuts, corn kernels, leeks, onion, garlic cloves, carrots, Rotel tomatoes & chilies, skinless chicken thighs, oregano

Directions:
Layer half the black beans, water chestnuts, corn, leeks,., onions, carrots, jalapeno, garlic & tomatoes., Sprinkle with the Oregano & chili flakes., Place the thighs on top & repeat layers ending with the last., half of the tomatoes on top., Turn Crock Pot to low and cook for 6 hours., That's all there is to it Hope you enjoy it!
Honey Ribs


Ingredients:
black pepper, thyme, salt, garlic cloves, soy sauce, vinegar, tomato paste, butter, onions, beef broth, brown sugar, instant coffee, Bourbon, avocado oil, orange blossom honey

Directions:
Pre heat owen at 180º C while you follow the next steps.
Heat the butter in a pan, fry the garlic, thyme and onion. When the onion gets transparent, add the beef broth, vinegar, tomato paste and sugar.
Salt and pepper the mix and cook for 15 mins aprox at a low flame. Then, add the soy sauce, bourbon, KANTÉ honey, and mix properly.
Place the ribs in a heat resistant tray and bathe with half the sauce, and put in the oven for 45 minutes  Turn the ribs every 15 mins and add more sauce every time, then take it out and serve.
Tomato Watermelon Salad
Category: salad
By 1insa

The quintessential summer salad with lots of lycopene. Tomatoes and watermelon are a match made in heaven! Perfect with grilled meat on a hot day! This is best served at room temperature. Dress the salad right before you eat it.

Ingredients:
1 large seedless watermelon, cut into 1-inch cubes
4  tomatoes, cut into 1-inch dice
12  mint leaves, sliced thinly
1 large sweet onion, thinly sliced
1 cup crumbled feta cheese
¼ cup olive oil
2 tablespoons white balsamic vinegar
1 pinch coarse salt, or to taste
1 pinch ground black pepper, or to taste

Directions:
Gently mix watermelon, tomatoes, mint, onion, and feta cheese in a large bowl. Whisk olive oil, vinegar, salt, and pepper together in small bowl; drizzle over salad and gently toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 314.3
Fat: 8.5 g
Saturated fat: 2.6 g
Carbohydrates: 60.7 g
Sugars: 49.2 g
Dietary fiber: 3.8 g
Protein: 6.9 g
Cholesterol: 11.1 mg
Sodium: 150.6 mg
Crispy Rosemary Sea Salt Flatbread Crackers
Category: appetizers-and-snacks
By Chef John

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

Ingredients:
1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper. Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes. Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half. Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking. Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky). Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 5 dozen crackers

Calories: 20.6
Fat: 0.9 g
Saturated fat: 0.2 g
Carbohydrates: 2.5 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 0.6 mg
Sodium: 58.3 mg
Mardie's Ham Sauce


Ingredients:
sugar, eggs, white vinegar, dry mustard

Directions:
Mix sugar, eggs and vinegar in a double boiler with a whisk. (If you don't have a double boiler, place a metal or glass bowl over a pot of lightly boiling water. I actaully use a small pot in a larger pot with water in it. Be careful not to let any water get in the mixture.].
Whisk constantly until sauce JUST starts to boil and remove from heat immediately. Add 2 tablespoons of dry mustard and gradually add more to taste. We use the full 4 tablespoons.
Serve with your ham and enjoy!
Oysters Rock Her Fellow


Ingredients:
bacon bits, garlic, salt, olive oil, low-fat parmesan cheese

Directions:
Mix all ingredients except cheese., Spread over Oysters., Bake at 450 degrees for 10 minutes., Top with cheese and broil til melted.
The Best-Ever Potato Soup


Ingredients:
celery, carrot, onion, dried parsley, salt, pepper, potatoes, bacon, milk, flour, Velveeta cheese

Directions:
In a large pot, add the celery, carrot, onion, parsley salt, pepper, potatoes and stock.
Cover, bring to a boil and cook for about 20 min.
until the vegetables are tender.
Add the bacon.
Mix the flour into the milk until well blended.
Add to the soup and stir well.
Add the cheese and heat until melted.
Barbecued Sesame  Chicken Breasts


Ingredients:
brown sugar, soy sauce, sesame seeds, garlic cloves, black pepper, boneless skinless chicken breast halves

Directions:
Combine all ingredients except chicken in a shallow dish and mix well.
Add chicken, turning to coat.
Cover and marinate in the refrigerator at least 2 hours.
Remove chicken from marinade.
Place the marinade in a small saucepan and heat to a boil, then cool.
Place the chicken on the grill over hot coals until chicken is done and juices run clear, approximately 7 to 10 minutes per side.
Turn and baste frequently with reserved marinade.
Mexfast


Ingredients:
spinach, cooked brown rice, frozen corn kernels, salsa, flour tortillas, corn tortillas

Directions:
Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves.
(If you washed the spinach the night before place the spinach in the saucepan and sprinkle a little water over the leaves.] Cook stirring until just wilted about 2 minutes.
Remove from the saucepan and drain well.
Place the brown rice corn and salsa in the saucepan.
Cook stirring until heated through.
Stir in the spinach.
Spoon a line of the mixture down the center of each tortilla (warmed, if you like] and roll up.
Peanut Butter and Apple Oatmeal Breakfast Bars


Ingredients:
Quaker Oats, butter, whole wheat flour, honey, brown sugar, vanilla extract, cinnamon, apple

Directions:
Preheat oven to 350 degrees F.
Grease an 11x7 inch baking pan. If you don't have one, you can use an 8x8, 9x9, or if neceessary an 11x13.
Place peanut butter and butter in a microwave safe dish. Heat in the microwave for 30-45 seconds or until butter is melted. Stir together.
Place all ingredients, except fruit, into a bowl. Using an electric beater or KitchenAid mixer, beat ingredients together for approximately 1 minutes.
Peel a whole apple and thinly chop into pieces, no larger than the size of your thumb nail.
Stir the apples into the oatmeal mixture.
Pour the mixture into greased pan and press entire mixture down firmly with your fingers.
Place pan into the oven and cook for 25 minutes or until edges are golden brown. If you are using an 11x13 pan, it will take a bit less time because the mixture will be much thinner.
Let cool for 10 minutes before slicing into strips. Let the remaining bars cool entirely before you place in tupperware or wrap them in foil.
Party Dip


Ingredients:
cream cheese, half-and-half, chili sauce, onions, salt, dry mustard, Worcestershire sauce, pepper

Directions:
Blend all ingredients until creamy., refrigerate for 3 hours.
Thai Chicken Fettuccine, Southwest Style


Ingredients:
chunky salsa, creamy peanut butter, honey, soy sauce, red pepper flakes, fettuccine pasta, boneless skinless chicken breast, olive oil, cilantro, salt

Directions:
In saucepan or microwave, combine salsa, peanut butter, orange juice, honey, soy sauce and red pepper flakes.  Heat until well blended.
In a large skillet, cook chicken in oil over medium heat for 3-5 minutes until browned.  Add julienned red pepper and cook and stir until crisp-tender.
Cook fettuccine according to package directions and fold into chicken mixture.  Stir in sauce, salt to taste and sprinkle with cilantro.
Wonderful with spiced fruit salad.
Not Your Ordinary Minestrone Soup!


Ingredients:
olive oil, garlic cloves, onions, celery, carrots, chicken broth, water, tomato sauce, red wine, canned kidney beans, green beans, zucchini, fresh oregano, fresh basil, tomato paste, sugar, shell pasta, parmesan cheese, olive oil

Directions:
In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add red wine at this point. Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.
Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top. Spray with olive oil and serve.
Guava Cheese Tart


Ingredients:
cream cheese, farmer cheese, puff pastry sheet, egg, guava paste, lime juice, heavy cream

Directions:
Place the cream cheese and panela or farmer cheese in a bowl and mix well with a spoon.
Line in a baking sheet with parchment paper.
Place 1 of the puff pastry circles on the baking sheet.
Brush a 1" rim around the outside edge with some of the beaten egg.
Pat the cheese mixture into an 8" circle in the center and spread the guava paste or jam evenly over the top.
Fold the remaining piece of puff pastry in half and place over the first piece.
Unfold the pastry to enclose the filling, being careful not to trap air beneath.
Gently press the top and bottom edges together and refrigerate about 25 minutes, or until dough is thoroughly chilled.
Remove from refrigerator.
Working about 1-1/2" from the outside, firmly press the edges of pastry together with the tines of a fork to seal.
Then trim the excess dough, leaving an even 1" border of crust surrounding the filling.
With a sharp pairing knife, cut out and discard a 1/4" circle of dough from the center and press out any trapped air.
Then, making shallow cuts, trace 6-8 circular lines in a spiral pattern from the center hole to the inside edge of the sealed crust (if the dough gets too warm to work with, just return to the refrigerator for 30 minutes or so to harden].
Mix the heavy cream, with the remaining beaten egg and brush over the top of the tart: cover with plastic wrap and chill at least 2 hours or overnight.
To bake, preheat the oven to 450ºF.
Transfer the pan from the refrigerator to the oven and bake 15 minutes, or until puffed and golden brown on top.
Reduce the oven temp to 350ºF.
Bake until the jelly is bubbling and the bottom crust, when lifted with a spatulas, is browned, 30-40 minutes.
Set aside to cool on a rack up to 15 minutes.
Serve warm with whipped topping, if you choose.
Spinach with Pine Nuts


Ingredients:
olive oil, garlic, lemon juice, black pepper, salt, pine nuts

Directions:
In a large deep skillet cook garlic in the oil for about 1 minute; do not burn.
Add the spinach in batches, and cooked until just wilted and bright green, about 5 minutes total.
Remove skillet from heat and add the lemon juice and season to taste.
Serve garnished with toasted pine nuts.
Cranberry Orange Scones
Category: trusted-brands-recipes-and-tips
By Almond Breeze

Sweet orange and tart cranberry make the perfect flavor combo in these golden brown scones.

Ingredients:
2 cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1  orange, zested
6 tablespoons unsalted butter, chilled
⅔ cup Original Unsweetened Almond Breeze Almondmilk
1  orange, juiced
1 cup fresh or frozen cranberries

Directions:
Preheat oven to 425 degrees F. In a bowl, whisk together flour, sugar, baking powder, salt and orange zest. Cut butter into small cubes and cut into mixture until coarse and crumbly. Stir in Almond Breeze Almondmilk and orange juice, then fold in the cranberries. On a floured surface, knead dough until it just comes together. Pat into a 1-inch round, cut into 8 wedges and place on a baking sheet. Brush tops with Almond Breeze Almondmilk, sprinkle with sugar and bake until golden brown for 12-15 minutes.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 8 scones

Calories: 231.8
Fat: 9.2 g
Saturated fat: 5.5 g
Carbohydrates: 34.1 g
Sugars: 7.9 g
Dietary fiber: 1.8 g
Protein: 3.6 g
Cholesterol: 22.9 mg
Sodium: 284.1 mg
Cherry-Cranberry Shake


Ingredients:
cranberry juice, pure vanilla extract, vanilla ice cream

Directions:
In a blender, process all ingredients until smooth., Serve immediately & enjoy!
Thai Cashew Chicken
Category: world-cuisine
By SKOALZ

A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.

Ingredients:
¼ cup soy sauce
¼ cup fish sauce
1 ½ tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon minced fresh ginger root
4  skinless, boneless chicken breast halves - cut into thin strips
1 cup dry jasmine rice
2 cups water
1 tablespoon sesame oil
3 tablespoons brown sugar
1 small onion, quartered then sliced
¾ cup water
3 tablespoons creamy peanut butter
1 cup unsalted cashew nuts

Directions:
In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned. Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 669.1
Fat: 28.3 g
Saturated fat: 5.7 g
Carbohydrates: 68.6 g
Sugars: 14.4 g
Dietary fiber: 2.9 g
Protein: 37.2 g
Cholesterol: 60.9 mg
Sodium: 2251.6 mg
Baby Greens with a Warm Gorgonzola Dressing
Category: salad
By Cheri

This was the result of an attempt to imitate a salad dressing at a restaurant. I did modify it to include bacon and I serve it warm. The dressing is also fantastic over gnocchi or tortellini.

Ingredients:
4 slices bacon
¾ cup olive oil
⅓ cup red wine vinegar
¼ cup white sugar
1 teaspoon salt
1 clove garlic, minced
2 ounces crumbled Gorgonzola cheese
6 cups mixed baby greens
2 tablespoons toasted sliced almonds

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside. Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently. Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

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

Calories: 361.9
Fat: 33.3 g
Saturated fat: 6.3 g
Carbohydrates: 11.6 g
Sugars: 8.8 g
Dietary fiber: 1.4 g
Protein: 5.6 g
Cholesterol: 16.6 mg
Sodium: 634.1 mg
Spinach, Mushroom, Goat Cheese Omelet


Ingredients:
mushrooms, eggs, garlic cloves, salt, pepper

Directions:
In a medium size skillet, sauté the  mushrooms and garlic on medium heat  for about 5 minutes.
While those are cooking beat the eggs with salt, pepper and onion flakes.
Spread the mushrooms as evenly as possible in the skillet,  and turn down the heat to low then pour the egg mixture evenly over the mushrooms.
Let cook until the egg have cooked almost all the way through about 10-15 minutes, then sprinkle the goat cheese crumbles evenly and fold the omelet length wise and then again the other way.