xiaoxl/recipe_data huggingface dataset:
Banana Bread


Ingredients:
eggs, flour, baking powder, baking soda, salt, butter, sugar, bananas, pecans

Directions:
Beat eggs in a small bowl.
Sift together flour, baking powder, baking soda and salt in a medium bowl.
Cream butter and sugar in a large bowl. Add eggs and beat well.
Gradualy add flour and bananas, alternating, untill fully incorporated. Stir in nuts.
Pour into a greased loaf pan and bake for 70 minutes or until toothpick inserted in the center comes out clean.
Spiced Pumpkin Seeds
Category: appetizers-and-snacks
By Carol

These pumpkin seeds make a great tasting and healthy snack.

Ingredients:
1 ½ tablespoons margarine, melted
½ teaspoon salt
⅛ teaspoon garlic salt
2 teaspoons Worcestershire sauce
2 cups raw whole pumpkin seeds

Directions:
Preheat oven to 275 degrees F (135 degrees C). Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish. Bake for 1 hour, stirring occasionally.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 cups

Calories: 90.2
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 8.9 g
Sugars: 0.2 g
Dietary fiber: 0.6 g
Protein: 3 g
Sodium: 213.7 mg
Prawns & Snow Peas by Ted


Ingredients:
raw shrimp, rice wine, sherry wine, salt, fresh ginger, cornstarch, chicken broth, water, cornstarch, oyster sauce, garlic cloves, salt, snow peas

Directions:
Have the Prawns, shelled and deveined, tails removed., Combine marinade ingredient in a zip-lock bag& add prawns., Marinade 30 minutes., Combine the ingredients for the seasoning sauce- set aside., ,Remove prawns from marinade and pat dry., Pour 1/4 cup oil in a wok or fry pan& heat., Stirfry garlic for 30 seconds., Add Prawns, stir fry 30-45 seconds-until pink., Remove prawns from the wok., Add snowpeas& salt to taste to the wok, stir fry over high heat for 30 seconds., Add Seasoning sauce, stir fry until the sauce thickens., Return prawns to the wok, flip to coat with the sauce just a minute., Serve hot.
Rich Baked Custard


Ingredients:
eggs, sugar, salt, vanilla

Directions:
Preheat oven to 325°F.
Combine all ingredients thoroughly, being careful to avoid incorporating too much air.
Divide custard between 6 ramekins. Place ramekins in a roasting pan. Place roasting pan on oven rack; pour hot water around ramekins until 1" deep. Slide rack into oven.
Bake 45 min, or until custards are set, but the center still jiggles slightly, and the tip of a knife comes out clean when inserted into the center.
Serve warm or cold.
Thai Spring Rolls (Pa Pia)


Ingredients:
garlic, fresh cilantro, ground pork, eggs, carrot, onion, fish sauce, pepper, sugar, salt, cellophane noodles, water

Directions:
Soak cellophane noodles in warm water for 5 minutes; drain, and cut into 2" lengths; set aside.
In small frying pan, stir-fry garlic and cilantro for a few seconds.
Pour into a large bowl and mix with crab, pork, eggs, carrots, onions, fish sauce, pepper, sugar, salt, and cellophane noodles.
Separate spring roll wrappers.
Place a wrapper with one pointed edge toward you.
On each corner, put a little of the egg mixture to seal edges of the spring roll.
Put 2 tbsp of the meat mix 1/3 of the way down.
Fold the closest edge over, then the right and left sides, then roll closed.
Place rolls seam side down until ready to fry, not letting them touch each other.
Fry up to 3 at a time in hot oil until golden brown; about 3 minutes on each side.
Serve with sweet and sour sauce, or my recipe for Thai Cucumber Sauce (Nam Chim Taeng Kwa].
Fresh Strawberry Cake
Category: desserts
By Kelley Williams

This strawberry cake with fresh strawberry puree looks great if decorated with mint leaves and strawberries.

Ingredients:
2 cups all-purpose flour
1 cup cane sugar
1 tablespoon baking powder
1 teaspoon fine sea salt
4  eggs
1 cup fresh strawberries, pureed
½ cup unsalted butter, melted
½ cup milk
¼ cup unsalted butter, melted
1 (16 ounce) package confectioners' sugar
4 tablespoons fresh strawberries, pureed, or more as needed
1 cup fresh strawberries
8 leaves fresh mint leaves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Combine flour, sugar, baking powder, and salt in a large bowl. Beat eggs, 1 cup strawberry puree, melted butter, and milk until combined. Add to flour mixture; whisk until combined. Pour batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set aside to cool slightly, then invert onto a cooling rack to cool completely. Make the frosting while the cakes cool. Pour melted butter into a large bowl and sift in confectioners' sugar. Add enough pureed strawberries to make a spreadable frosting. Frost the cooled cakes and garnish with fresh strawberries and mint.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 12 servings

Calories: 459.8
Fat: 17.5 g
Saturated fat: 10.4 g
Carbohydrates: 72.8 g
Sugars: 55.3 g
Dietary fiber: 1.1 g
Protein: 4.9 g
Cholesterol: 103.5 mg
Sodium: 261.2 mg
Raggedy Ann Salad--Just for Kids


Ingredients:
celery ribs, hard-boiled egg, raisins, cherries, lettuce

Directions:
ARRANGE AS FOLLOWS:, Place the peach half on a plate with the half of egg above it for the head., Tuck the ruffled lettuce under the peach half body., The celery sticks are the arms and legs., The raisins will the stuck in for the eyes,nose, buttons, and the two shoes., Put the cherry slice in for the mouth., Arrange the grated cheese around the head for the hair.
Beaumont Ranch Potato Salad
Category: salad
By ranch_maven

I have kept this recipe a ranch secret, but I have decided to share it. This is my variation of a French classic garlic potato salad. It is different than the dish that inspired it, but very good and easy as well.

Ingredients:
5 pounds red potatoes
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
¼ cup tarragon vinegar
¼ cup water
1 cup extra-virgin olive oil
½ cup chopped celery
1 cup real bacon bits
¼ cup chopped dill pickle  (Optional)
¼ cup chopped green onion
3 cups mayonnaise

Directions:
Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. In a bowl, whisk together the dry Italian dressing mix, tarragon vinegar, water, and olive oil until thoroughly blended. Set aside. Place the hot potatoes into a large bowl, and roughly but thoroughly slice them with a table knife until the potatoes are in chunks. Pour the dressing mixture over the hot potatoes, toss to coat, and let the potatoes cool. Add the celery, bacon bits, dill pickle, and green onion to the potatoes; lightly stir in mayonnaise until all ingredients are well combined, and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 40 mins
Yields: 20 servings

Calories: 440.9
Fat: 38.8 g
Saturated fat: 5.9 g
Carbohydrates: 19.8 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 4.9 g
Cholesterol: 16.5 mg
Sodium: 554.9 mg
Old-Fashioned Pounded Cheese With Walnuts and Port Syrup


Ingredients:
port wine, light brown sugar, aged cheddar cheese, salted butter, Dijon mustard, fresh ground black pepper, cayenne pepper, walnut halves

Directions:
To make the port syrup, combine the port and brown sugar in a small saucepan over medium-high heat. Simmer gently until reduced to a light syrup (it will start to throw bigger bubbles and should be the consistency of maple syrup], about 3 minutes. Let cool to room temperature.
Break the cheddar cheese into chunks and drop them into a food processor. Process until pureed. Add the butter, mustard, black pepper, and cayenne and process, stopping often to scrape down the sides, until whipped and smooth.
Transfer the cheese to a shallow dish, break up the walnut halves and drop them on top, and drizzle with the port syrup.
Note: The pounded cheese can be made a few hours ahead and kept at room temperature. Or it can be made the day before and kept in the refrigerator; just be sure to bring it back to room temperature before garnishing with the port syrup and nuts.
Josy's Jammin' Tomato Soup


Ingredients:
garlic cloves, onion, celery, bell pepper, carrot, green beans, cauliflower, zucchini, mushroom, bay leaves, curry powder, ground cinnamon, ground nutmeg, cayenne pepper, chicken broth, beef broth, mixed herbs, salt, white pepper, chipotle pepper, sugar, water, chopped tomatoes, cannellini beans, smoked sausage, elbow macaroni, parsley

Directions:
Please see notes regarding meats and pasta below.
Chop garlic and onions, quite small.  Chop remaining vegetables into bite-sized slices or chunks.  Use whatever vegetables you and your family like.  Fresh spinach is great in this soup.
Note on meats: If using smoked sausage, slice into chunks and pre-cook in skillet until slightly brown.  Set aside. If using left-over cooked chicken, beef, or pork, simply chunk and set aside.
Note on pasta:  Josy puts uncooked pasta directly into the soup.  I don't like mine to get overcooked so I cook it separately (while soup simmers] and add it at right at the end.
In a small bowl put all seasonings, and set aside.  Note: This soup will be a bit spicy due to the curry powder so use cayenne and chipotle rather sparingly until you've tried it at the end.
To cook soup:  Using large soup pot, heat oil on medium then gently cook garlic and onions for 2 minutes.
Turn heat up to medium high and toss in all raw/chopped vegetables.  Stir and cook on medium high for approximately 5 or 10 minutes - I cover mine - until vegetables are cooked to about three-quarters done, stirring every 2 to 3 minutes.
Add meat, canned tomato soup, chopped tomatoes, spaghetti sauce, water, & seasonings to pot and stir well.
Bring to a low boil/high simmer.
If using uncooked pasta, add now.  Stir well.
Simmer for about 20 or 25 minutes - keep soup cooking at high enough temperature to cook the pasta.  Stir occasionally.
When pasta and vegetables in soup are fully cooked, add the canned beans and fresh parsley or cilantro. If using pre-cooked pasta, add now.
Test flavor of soup.  Adjust seasonings as needed.
Let simmer a further 5 minutes and you're ready to eat!
Garnish with a bit of greenery and enjoy with a hot crusty bread!
Orange and Ginger Chicken Wings


Ingredients:
lemon, hoisin sauce, sugar, ginger, fresh garlic cloves, chicken wings, green onions

Directions:
In a large plastic freezer bag, combine orange juice, lemon, hoisin sauce, oil, sugar, ginger, garlic, and hot sauce.
Seal bag and shake to mix.
Add the chicken wings, and refrigerate to marinade overnight.
Spread the wings evenly on a foil-lined baking sheet.
Drizzle desired amount of marinade over wings, and bake in a preheated 400 degrees Farenheit oven for 45 minutes, or until browned.
Serve with sliced green onions scattered on top.
Fromage Fort ( Strong Cheese)


Ingredients:
cheese, dry white wine, unsalted butter, fresh parsley leaves, garlic clove

Directions:
Remove any rinds from hard cheeses; grate hard cheeses and cut others into 1/2 inch cubes (if you have a good food processor, I see no reason to grate beforehand, just cut all cheeses into cubes].
Place cheese, wine, butter, parsley, and garlic in a food processor and blend approximately 2 minutes, or until smooth.
Serve immediately or refrigerate for an hour or two for a firmer consistency.
Can be stored in the refrigerator for up to 1 week.
Brandi's Kid-Friendly Meat Loaf


Ingredients:
ground turkey, cheddar cheese, skim milk, onions, ketchup, Worcestershire sauce, brown sugar

Directions:
Preheat oven to 325°F.
Combine all the loaf ingredients in a mixing bowl - This is usually the kids' favourite part!
Transfer to a loaf pan and flatten with a fork.
Bake for 45 minutes.
Remove from oven and drain any visible fat.
Combine glaze ingredients and pour overtop of the loaf, and place back in the oven for 15 minutes longer.
Fresh Guacamole


Ingredients:
avocados, tomatoes, onion, fresh cilantro, dried oregano, fresh garlic clove, lime, juice of

Directions:
"Combine all ingredients.  Cover and refrigerate approximately 1-2 hours.  Serve as a dip with tortilla chips, fresh cut vegetables, bread cubes or as a topping on sandwiches, burgers or Mexican entrees."
Fudge-Filled Blondies


Ingredients:
butter, sugar, light brown sugar, dark brown sugar, eggs, vanilla extract, flour, baking soda, salt, sweetened condensed milk

Directions:
Preheat oven to 375°F.
Grease and flour a 9 x 13 baking pan.
In a large bowl, cream together the butter and both sugars until light and fluffy.
Beat in the eggs, then the vanilla until smooth and well blended.
In another bowl, stir together the flour, baking powder, and salt.
Add to the creamed mixture just until combined; do not overmix.
Spread half the batter in the prepared pan.
Stir together the melted chocolate and condensed milk to form a fudge-like mixture; spread in an even layer over the batter.
Cover with the remaining batter.
(The easiest way to do this is to drop little mounds of dough over the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You won't be able to cover the filling completely--that's okay.] Bake for 25 minutes, or until a toothpick tests done.
Cool on a wire rack before cutting into bars.
Ahi Tuna Tartare


Ingredients:
ahi tuna steaks, avocados, red cabbage, green onion, chili powder, soy sauce, ginger, ginger powder, wasabi paste, wasabi powder, soy sauce, ginger, ginger powder, wasabi paste, wasabi powder, green onion

Directions:
Marinade Ahi Tuna for at least one hour.
Slice Ahi Tuna steak into small chunks and place evenly in a small cup depending on the size of the desired product so that it is covered.
Slice Avocoado into small chunks similar to size of Ahi Tuna Chunks and place an even layer in the cup on top of the Ahi Tuna at equal thickness.
Mix Cabbage with Wasabi Cream until evenly coated but not drenched and place on top of avocado in an even layer slightly thicker than the Avocado layer.
Press down firmly in the cup to mold the Tartare. Flip cup over and tap on top so molded Tartare comes out in one piece.
Sprinkle on Sesame Chili Powder and Green Onion on top of the Tartare and Serve with Plum Wine.
Cinnamon Rolls from Friendship House/4 Cakes


Ingredients:
all-purpose flour, vanilla instant pudding mix, powdered milk, active dry yeast, eggs, warm water, granulated sugar, brown sugar, ground cinnamon, salt

Directions:
Mix together 3 1/3 cup flour, pudding mix, dry milk, yeast and salt.
In a separate bowl  mix together water,oil and eggs and add to flour mixture.
Add  in the remaining 3 1/3 cups flour. Using the dough hook of your mixer mix on low speed 5 minutes. The dough will be very slack and that is normal.
Turn dough out onto a board that has been sprayed with oil and then put into a bowl and cover with plastic wrap until dough doubles. Appx 1 hour depending on how warm your kitchen is.
Punch down dough and divide in half. Flour your board and roll out half the dough until it is a rectangle of appx 9x12.
Apply a layer of butter to the dough and sprinkle half of granulated sugar, half brown sugar and half of cinnamon. Use more sugar and cinnamon or less depending on how you like your rolls.
Roll up dough starting with the long side and and cut into 12 rolls appx 1 inch thick and repeat with second half.
Put into greased pan and cover with plastic wrap sprayed with oil and let rise until double.
remove plastic covering and bake at 350 until golden brown. Apply butter to tops after they come out of the oven.
Ice with frosting of our choice. I like to use cream cheese icing.
Ez Tuna Patties


Ingredients:
canned tuna, eggs, fresh onions, mayonnaise, black pepper, salt, red pepper flakes, garlic clove, butter

Directions:
Combine all ingredients (except butter] and form into 4 patties.
Pan fry the patties in butter over medium heat until browned on each side. (Approx. 5 minute per side].
Pasta Salad With Vinaigrette


Ingredients:
lemon juice, vinegar, olive oil, water, garlic powder, sugar, salt, oregano, basil, dill, onion powder, parsley flakes, thyme, pepper, dry pasta, green olives, black olives

Directions:
In a small bowl stir first 13 items together and whisk.
In a large bowl place your cooked pasta, assorted vegetables, and olives. Add your pasta dressing  and toss to coat.
Refridgerate at least 30 minutes or up to 24 hours to let the vegetables and pasta absorb the dressing. If is also advisable to toss the salad after 30 minutes because the dressing falls to the bottom.
Easy Banana Bread


Ingredients:
sugar, butter, eggs, low-fat milk, flour, baking soda, banana

Directions:
Preheat the oven to 350 degrees.
Mix the sugar, butter, eggs, and milk together with a spoon in a bowl.
In a separate bowl, combine flour and baking soda.
Add 1/2 of the flour mixture into the sugar and egg mixture.
Then add 1/2 of the banana mixture, and alternate until all in mixed together.
Put batter in a greased loaf pan or into miniature loaf pans.
Bake 40-60 minutes, depending on the size of the pan (they should be golden brown on the top].
Enjoy!
Angel Hair With Tomatoes, Basil & Garlic


Ingredients:
angel hair pasta, garlic, tomatoes, basil, low sodium chicken broth, parmesan cheese

Directions:
Prepare pasta according to package directions; drain.
Heat oil in a large skillet over medium-high heat.
Add garlic and cook for one minute.
Add tomatoes, basil, salt and pepper.
Cook for 3 minutes.
Add hot pasta to skillet; toss well.
Add chicken broth and stir.
Toss with parmesan cheese and serve immediately.
Papa John's Garlic Dipping Sauce


Ingredients:
margarine, garlic powder, salt

Directions:
Melt butter in the microwave for about 30 seconds.
Add salt and garlic powder (to taste].
Microwave for 5 seconds longer.
Another Pork Chops and Beer Recipe


Ingredients:
salt, pepper, onion, beef broth, Bud Light beer, olive oil, flour

Directions:
salt, pepper, garlic salt chops, then dredge in flour.
Place in frying pan with oil, make sure the oil is already hot.
Brown on both sides, add onions, cook for about 2 minutes.
Add beef broth and beer, cover and let simmer about 45 minutes until chops are very tender.
Okinawa Stir-Fried Bitter Melon (Goya Chanpuru)


Ingredients:
bitter melon, salt, pork, bean sprouts, onion, eggs, salt, pepper, bonito flakes

Directions:
Cut the bitter melon along its length then use a spoon to take the white part with seeds found at the center. Slice the bitter melon thinly then soak it in water with 2 teaspoons of salt. The water should just be a moderate amount, just enough to cover the bitter melon. Soak for about 30 minutes then drain before using.
Slice the onion thinly. Wash and drain the bean sprouts, then whisk two pieces of eggs in a bowl.
Heat a pan using medium-high heat then add a tablespoon of sesame oil. Add the onions then stir and cook until it is soft.
Add the thinly sliced pork then stir and cook until it has browned. Make sure to leave the pork at room temperature for about 20 minutes before cooking so that it will be cooked equally.
When the pork is cooked through, add the drained bitter melon in the pan then continue to stir-fry. Cook until the bitter melon has softened.
Add the bean sprouts then adjust the taste with salt and pepper. Stir fry for about a minute then pour over the whisked egg. Cook while stirring occasionally until the egg is slightly firm.
Remove from heat then serve with some katsuoboshi on top.
Wi Gal's Chicken Rice Stove Top Dish Made Healthier


Ingredients:
margarine, olive oil, celery, onion, garlic clove, carrots, low sodium chicken broth, brown rice, pepper, boneless skinless chicken breasts, fresh parsley, dried parsley

Directions:
In saucepan, melt margarine and combine with olive oil.
Add celery & onion and saute until tender.  Add garlic for the last minute.
Add carrots, broth, rice and pepper (and salt sub. if using] and bring to a boil.
Reduce heat, cover, and simmer for 35 minutes, or until rice is tender.
Stir in chicken and parsley, cover, and simmer for 5 minutes longer or until heated through.
Air Fryer Corn Dogs
Category: everyday-cooking
By Soup Loving Nicole

Air fryer corn dogs may not be as uniform as the deep-fried version but they are much better for you and fun to make.

Ingredients:
6  bamboo skewers, soaked in water 20 minutes
parchment paper
1 (6.5 ounce) package corn bread mix
⅔ cup milk
1  egg
1 teaspoon white sugar
8  hot dogs, cut in half

Directions:
Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket. Preheat the air fryer to 400 degrees F (200 degrees C). Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass. Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends. Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 16 mini corn dogs

Calories: 258.8
Fat: 16.6 g
Saturated fat: 6.2 g
Carbohydrates: 18.7 g
Sugars: 5.5 g
Dietary fiber: 0.1 g
Protein: 8.4 g
Cholesterol: 49.3 mg
Sodium: 901.2 mg
Quick and Easy Shrimp Fajitas
Category: world-cuisine
By AnneMo

This is a twist on a classic recipe using shrimp instead of beef or chicken. I use regular old taco seasoning to make it easier, but any seasoning combination for fajitas will work. Serve with refried beans and Spanish rice to make an easy meal!

Ingredients:
1 ½ tablespoons vegetable oil, divided
1  green bell pepper, sliced
1  red bell pepper, sliced
1 pound medium shrimp - peeled and deveined
1 cup (1 small) chopped onion
1 (1.25 ounce) package taco seasoning mix
3 tablespoons water, or as needed
6 (10 inch) flour tortillas, warmed

Directions:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the red and green bell peppers, and onion. Cook, stirring frequently until peppers are hot, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside. Pour the remaining 1/2 tablespoon of oil into the skillet, and add the shrimp. Cook, stirring occasionally, until pink and opaque. Reduce heat to low, and return the peppers and onion to the skillet. Stir in   and water so  that everything is evenly coated. Simmer until peppers are heated. Serve in warm tortillas.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 348.3
Fat: 9.6 g
Saturated fat: 2.1 g
Carbohydrates: 44.7 g
Sugars: 4.8 g
Dietary fiber: 3.4 g
Protein: 18.8 g
Cholesterol: 115.2 mg
Sodium: 1011.5 mg
Mexicali Salsa Chicken


Ingredients:
butter, garlic cloves, onion, boneless skinless chicken breast, salsa, corn

Directions:
Slice chicken breasts into 1/2 inch strips.
Saute chicken in the half of the butter in a large frying pan until cooked through, about 10 minutes.
Set chicken aside to keep warm.
Melt the remaining butter in the frying pan and saute the onions and garlic until onions are translucent, about 5 minutes.
Put chicken back in the pan and add the salsa and corn.
Simmer about 20 minutes, stirring occasionally.