xiaoxl/recipe_data huggingface dataset:
Spicy Peanut Balls With Satay Sauce


Ingredients:
minced beef, unsalted dry roasted peanuts, chili sauce, curry powder, barbecue sauce, Worcestershire sauce, onion, tomato sauce, sour cream, satay sauce, fresh chili pepper, ground cumin, ground coriander, tomato paste, garlic clove, gingerroot

Directions:
In a large bowl combine mince with remaining ingredients and mix well.
Roll heaped teaspoons of the mixture into balls.
Place on greased oven tray and bake in a 180°C oven for 15-20 minutes or until golden.
Serve with satay sauce.
SATAY SAUCE.
Combine all ingredients in a small pan and stir over low heat until heated through.
Sprinkle with chili powder if desired.
SPICY TROPICAL SALSA


Ingredients:
mango, pineapple, plum tomato, green onions, sambal oelek, lime juice, lemon juice, parsley

Directions:
In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
Serve salsa over white fish, crab cakes or with tortilla chips.
Sweet Tamarind Chutney


Ingredients:
tamarind pulp, hot water, cumin seed, red chili powder, sea salt, sugar, dates

Directions:
Using your hands break the block of Tamarind down into smaller pieces first.
Soak the tamarind in the hot water for 20 minutes.
Once softened, strain the mixture through a fine sieve and discard the husks and seeds.
Place a frying pan over a medium heat and add the cumin and coriander seeds. Dry roast them for a minute, then tip the spices into a bowl.
Place the chilli powder, salt, jaggery or sugar and dates into a blender. Add the roasted cumin and coriander seeds and 2 tablespoons of water and blend to a fine puree.
Scrape the puree into a bowl and mix in the tamarind extract.
Stir well and add a little water if you think the chutney is too thick (it should have a thin pouring consistency].
Cool completely, store in the fridge and eat within 3 days.
Snowman Sugar Cookies With Frosting


Ingredients:
shortening, butter, confectioners' sugar, milk, vanilla extract

Directions:
Cut cookie dough into 1/4 inch slices., Place 2 inches apart on ungreased baking sheets., Bake at 350 degrees for 8-12 minutes or until edges are lightly browned., Cool for 2 minutes before removing to wire racks to cool completely., For frosting, in a small mixing bowl, cream shortening and butter., Gradually beat in confectioners' sugar., Beat in milk and vanilla until smooth., Spread over cookies., Decorate with chocolate chips, candy corn and red hots.
Peanut Butter Muffins


Ingredients:
all-purpose flour, baking powder, salt, egg, light brown sugar, milk, unsalted butter, vanilla extract

Directions:
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Turkey Quesadillas


Ingredients:
ground turkey, onion, black beans, whole wheat tortillas, queso fresco

Directions:
Brown turkey and onion in skillet over medium heat 3 to 5 minutes., Drain off fat., Stir in black beans., Spoon 1/4 cup of the turkey mixture on each half of each tortilla., Top with 1/4 cup cheese., Fold tortilla in half., Spray large skillet with nonstick cooking spray., Add 4 folded tortillas to fit in single layer., Cook over medium heat 2 minutes per side or until browned., Press down with spatula to flatten., Cook remaining tortillas., Cut each folded tortillas in half to form quesadilla quarters.
Banana Fritters


Ingredients:
yellow cornmeal, flour, baking powder, salt, cinnamon, cayenne pepper, egg, milk

Directions:
Set oven to 375 degrees.
Spray a baking sheet with cooking spray.
in a bowl whisk together cornmeal, flour with baking powder, salt, cinnamon and cayenne pepper (if using].
In another bowl mix together banana with egg and milk.
Add the cornmeal mixture to the banana mixture and stir until just combined.
Heat a small amount of oil in a skillet over medium-high heat.
Drop about 2 tablespoons batter into the skillet; cook until golden brown (about 1 minute on each side, do not overcook in the skillet just until lightly browned].
Using a spatula transfer to baking sheet.
Continue with remaining batter (adjust heat to avoid burning the fritters].
Bake until puffed and firm to the touch (about 8-10 minutes].
Honeyed Beef Stew


Ingredients:
onion, green capsicum, celery, carrots, honey, lemon juice, dry mustard, tomato sauce, water

Directions:
Preheat oven to 180°C., Heat the oil in a flameproof casserole., Add the beef  and fry briskly on all sides., Add the vegetables and  fry a further 5 minutes, stirring occasionally., Mix the remaining ingredients in a bowl, and stir into  casserole., Cover and cook for 2 - 2 1/2 hours  or until meat is tender.
Pumpkin Brigadeiros


Ingredients:
low fat  sweetened condensed milk, pumpkin puree, kosher salt, pumpkin pie spice, vanilla extract

Directions:
Mix the condensed milk, pumpkin puree, salt and spice in a saucepan over medium heat.
Cook, stirring almost constantly to avoid burning, until thickened enough that the mixture easily clears the bottom and sides of the pan and barely oozes back to an even layer when stirred - about 10-12 minutes.
Remove from heat and with a sturdy spoon, beat in the vanilla by hand for 2 minutes.
Pour into a wax-paper lined 8” pan and chill at least 12 hours.
Wet your hands slightly with cold water and shape the candy into ½ tbsp sized balls, rolling each in sprinkles before placing into paper candy cups.
Store in the fridge.
Homemade Garlic Mayonnaise
Category: side-dish
By Rudy Torrijos III

This garlic mayonnaise is perfect for everything you can think of--especially hamburgers and chicken salad.

Ingredients:
1  egg, room temperature
1 clove garlic, peeled
1 tablespoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper  (Optional)
¾ cup olive oil

Directions:
Combine egg, garlic, lemon juice, Dijon mustard, salt, and pepper in a bowl; whisk with a fork until well combined. Using a hand immersion blender, slowly add olive oil in a small stream and blend until creamy.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 188.1
Fat: 20.8 g
Saturated fat: 3 g
Carbohydrates: 0.3 g
Sugars: 0.1 g
Protein: 0.7 g
Cholesterol: 20.5 mg
Sodium: 88.7 mg
Chunky Potato Salad


Ingredients:
new potatoes, granny smith apple, carrot, orange bell pepper, bacon bits, green onions, eggs, salt, pepper, mayonnaise, parmesan cheese

Directions:
Clean, chop in half & boil the potatoes. Boil with eggs. Take out eggs 7 minutes after and peel then cool.
Dice up the apple, carrot, red/yellow/orange peppers and green onions. Once potatoes are done, place in a bowl of ice cold water to cool off.
Whisk up the mayo, italian dressing and parmesan cheese. Mix all together and chill for 3 hours.
Zucchini " Pasta" With Basil Cream


Ingredients:
garlic cloves, cayenne pepper, carrot, zucchini, fresh basil, parmesan cheese, mozzarella cheese, half-and-half

Directions:
In a large skillet, heat stock, garlic and cayenne pepper to boiling high heat.
Add zucchini, cover, and cook until tender 1-2 minutes.
*At the last 30 seconds of cooking the zucchini add carrots if you like them a little tender.*.
Drain off liquid.
Add remaining ingredients to pan and toss until cheese melts.
Serve immediately.
Bea's Pesto Bruschetta


Ingredients:
butter, basil pesto, garlic cloves, plum tomatoes, parsley, salt, pepper

Directions:
Preheat oven to 375 degrees Farenheit., Mix together butter, pesto and garlic., Spread butter mixture over bread slices., Mix together tomatoes and parsley., Top bread slices with tomato and parsley mixture., Sprinkle with salt and pepper., Place on a baking sheet and cook for 15 minutes.
Crushed Macaroni and Vegetables


Ingredients:
olive oil, water, garlic cloves, garlic, macaroni, fresh tomatoes, fresh spinach leaves, parsley, stewed tomatoes

Directions:
Preheat the oven to 350 degrees. Grease an 8-inch-square baking dish with 2 teaspoons of the olive oil.
Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic.
Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces.
Arrange the tomato slices in layers in the baking dish. Season generously with salt and pepper. Combine the spinach and parsley, and spread half over the tomatoes. Sprinkle the crushed macaroni over the spinach.
Place any remaining tomato slices over the macaroni. Add the final layer of spinach and parsley. Spread the stewed tomatoes over all of the ingredients.
Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until macaroni is tender.
Absolutely the Best Chocolate Chip Cookies
Category: desserts
By NICOLEFAUSTHUNT

This is a secret family recipe for chocolate chip cookies!  Everyone who tries them begs for more.  Enjoy!!

Ingredients:
1 cup butter flavored shortening
¾ cup white sugar
¾ cup brown sugar
2  eggs
2 teaspoons Mexican vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 dozen

Calories: 241.2
Fat: 13.7 g
Saturated fat: 5.4 g
Carbohydrates: 28.1 g
Sugars: 18.2 g
Dietary fiber: 0.3 g
Protein: 2.7 g
Cholesterol: 20.2 mg
Sodium: 180 mg
5 Min. Pumpkin Spice Granola


Ingredients:
rolled oats, allspice, real butter, real maple syrup, pumpkin puree

Directions:
Mix oats, chia seeds, and allspice together in measuring cup and toss or stir.
Heat butter, pumpkin puree, and maple syrup in skillet over high heat until melted.
As soon as the liquids are melted, add dry ingredients immediately and try to stir to coat evenly.
Continue stirring constantly for 4-5 minute until oats are crispy (if you don't stir they will burn].
Pour out mixture evenly immediately onto parchment or wax paper to cool and dry.
Eat right away just like it is or add to pumpkin pancakes with vanilla nutmeg whipped cream with maple syrup.  Can also be eaten in milk as a cereal. Very versatile and super delicious!
(Optional] After heat is turned off the stove and pan is still hot, you can toss some coconut powder in to toast for 1-2 minute and sprinkle on top for added nutritional benefits and sweeter flavor.
Oven-Fried Fish


Ingredients:
catfish fillets, trout fillets, butter, margarine, all-purpose flour, paprika, lemon juice, parsley, Worcestershire sauce

Directions:
Place fish on a broiler rack that has been coated with a non-stick cooking spray.
Brush tops of fish with 3 tablespoons of the butter or margarine.
Dust with flour.
Sprinkle with paprika.
Broil 5-6 inches from the heat for 5 minutes or until fish just begins to brown.
Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over the fish.
Broil 5 minutes longer or until fish flakes easily with a fork.
Hash Brown Crusted Quiche


Ingredients:
bacon, green onion, eggs, swiss cheese, cheddar cheese, heavy whipping cream, butter, salt, ground black pepper

Directions:
Preheat the oven to 375 degrees F.
Butter a deep pie pan (9-inch] and set to the side.
Use 1 1/2 cups of hash brown potatoes and mix with salt and pepper to taste. Put hash brown potatoes in pie dish and flatten down around the dish. Transfer pie pan to the oven for 15-20 minutes. Take out and let cool. Brown bacon and discard remaining oil and continue to sautee with red peppers, green onions, remaining potatoes, salt and pepper until potatoes are lightly browned. Set to the side and let cool.
In a separate bowl mix eggs, cheeses, heavy whipping cream, melted butter and blend together. Combine sauteed ingredients with egg mixture and pour in the cooled pie dish. Bake for 35 - 45 minutes until egg mixture is set and lightly browned on top.
Rockin' Smores Bars


Ingredients:
sugar, butter, egg, vanilla extract, graham cracker, all-purpose flour, salt, baking powder, chocolate bars, marshmallow creme

Directions:
Grease an 8-inch-square baking pan.
Heat the oven to 350 degrees.
In a large mixing bowl, cream the butter and sugar until fluffy.
Beat in the egg and vanilla extract.
Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl.
Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough.
Spread a layer of marshmallow creme over the chocolate.
Flatten the remaining dough into pancakes and lay them over the marshmallow.
Bake until golden brown, about 30 minutes. Let the bars cool before serving.
Mama's Southern Style Cornbread Dressing


Ingredients:
butter, onion, celery, bell pepper, red bell pepper, garlic cloves, chicken breast, eggs, chicken, turkey broth, cayenne pepper

Directions:
Prepare cornbread as package directs.  I use a Mexican Cornbread mix.  Don’t use one that contains sugar.
When your cornbread has cooled, break it and the toast into a large bowl.
Sauté onions, celery, and green bell pepper, optional red bell pepper, and garlic in butter until onions are transparent.
Add the shredded chicken and the sautéed veggies into the cornbread mixture. Use your hands to really mix it up.
Add poultry seasoning and cayenne pepper, mixing well.
Add in the broth a little at a time. Add in just enough to make it thick and somewhat soupy.  Mix, well.
Give it a taste. It should taste exactly the way you want your dressing to taste. If it needs more spices add them here.
When you are content with the taste, stir in the eggs.
Pour into a buttered 9 X 13 casserole dish.
Bake for 45 minutes or until set.
Mini Veggie Wagon


Ingredients:
celery ribs, cucumber

Directions:
Cut celery ribs in half lengthwise and then into 6-in. pieces. Cut cucumber into 1/2 inches slices.
Place one cucumber slice on the end of each skewer, place celery pieces lengthwise across skewer's to form wagon frame.
You can also tie a red shoestring licorice around one of the celery pieces in front for a handle.
Pile carrots, brocolli and cucumbers on wagon. Serve with dip!
The kids will love these.
Tomato and Red Onion Compote


Ingredients:
extra virgin olive oil, chopped tomatoes, red onion, fresh oregano

Directions:
Heat oil in large skillet over medium-high heat., Add remaining ingredients and sauté just until heated through, about 2 minutes., Season with salt and pepper.
Low Fat Oven Fried Chicken


Ingredients:
boneless skinless chicken breast, panko breadcrumbs, garlic powder, salt, black pepper, crushed red pepper flakes, bouquet garni, flour

Directions:
"Spray 9x13 baking dish with cooking spray. In pie plate, combine panko crumbs, garlic powder, salt, pepper, red pepper and bouquet garnie.  In another pie plate, beat egg whites slightly.  Lightly dust each chicken breast with flour, dip in egg white then in bread crumbs.  Place in baking dish.  Bake @350 25-30 minutes or till internal temperature reaches 165 degrees."
Sun's Korean Marinating Sauce
Category: seafood
By JFRESNO

My father used to catch albacore and our Korean neighbor, Sun, gave us this fantastic recipe. My parents would marinate the fish and then broil or barbecue it.

Ingredients:
4 (4 ounce) albacore tuna steaks
6 tablespoons sugar, divided
2 tablespoons sesame seeds
1  green onion, sliced
1 clove garlic, minced
1 teaspoon chopped fresh ginger root
½ cup soy sauce
2 tablespoons sesame oil
salt and pepper to taste

Directions:
Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator. In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned. In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator. Preheat the oven broiler. Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

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

Calories: 299.7
Fat: 10.1 g
Saturated fat: 1.5 g
Carbohydrates: 22.8 g
Sugars: 19.4 g
Dietary fiber: 0.9 g
Protein: 29.1 g
Cholesterol: 50.7 mg
Sodium: 1846.2 mg
Refreshing Limoncello Cake
Category: world-cuisine
By TheOtherHunny

This is a perfect ending to an Italian dinner! A favorite of my family's, this recipe was born as we were trying to figure out how to incorporate our bottles of imported limoncello into a yummy dessert. It's our adult twist on the always refreshing lemonade cake (and surprisingly guilt-free!).

Ingredients:
cooking spray
1 cup plain yogurt
2  eggs
⅓ cup canola oil
2 tablespoons lemon juice
2 tablespoons lemon zest
1 cup sugar
¼ cup limoncello liqueur
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 pinch salt  (Optional)
¾ cup confectioners' sugar
3 tablespoons limoncello liqueur

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch cake pan with cooking spray. Whisk together the yogurt, eggs, canola oil, lemon juice, lemon zest, sugar, and 4 tablespoons limoncello in a large bowl. In a separate large bowl, mix the flour, baking powder, baking soda, and salt.  Gently stir the dry ingredients into the wet. Do not over mix or the cake will be tough. Pour batter into prepared pan. Bake in the preheated oven until top is golden and a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from oven and allow to cool slightly. Stir the powdered sugar and 3 tablespoons of limoncello together in a small bowl until smooth. Poke small holes all over the top of the still-warm cake with a fork or toothpick. Spoon the glaze over the cake and spread with the back of a spoon. The glaze will seep into the cake and add moisture.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 393.6
Fat: 11.4 g
Saturated fat: 1.4 g
Carbohydrates: 65.6 g
Sugars: 40.8 g
Dietary fiber: 1 g
Protein: 6.4 g
Cholesterol: 48.3 mg
Sodium: 210.6 mg
Mint Oreo Ice Cream Cake


Ingredients:
butter, mint chocolate chip ice cream, Cool Whip

Directions:
1. in food processor roughly break apart half package of mint oreos. pulse until they turn into fine crumbs.
2. add half stick melted butter.
3. press crust into 9 or 12 inch springform pan (could also use a cake pan].
4. soften ice cream in microwave NOTE: what works best is to place frozen ice cream in large bowl and melt it in 30 second intervals until it is soft enough to spread, but not completly melted.
5. spread half of ice cream onto crust.
6. in food processor roughly break the rest of the oreo cookies and pulse until crumbs form.
7. add warm hot fudge to cookie crumbs and spread over ice cream layer (makes a wonderful sweet crunch coat].
8. spread rest of softened ice cream over crunch coat.
9. cover with with cling wrap and place in freezer for several hours of overnight.
10. 15 minutes before serving  remove from freezer and top with cool whip (I always use decorators tip to make a fancy topping and garnish with more oreo cookies].
NOTE: The best way to serve is to dip knife in warm water than run  it along sides of cake to loosen sides of pan then remove the sides and slice.
Stuffed Mushrooms II
Category: appetizers-and-snacks
By Judy

Mushrooms stuffed with crabmeat. You can substitute chopped dill for the chopped parsley.

Ingredients:
1 pound large mushrooms
1 ½ tablespoons vegetable oil
4 tablespoons butter
¼ cup minced onion
1 (6 ounce) can crab meat, drained
¼ cup cream cheese, softened
1  egg, lightly beaten
2 cups fresh bread crumbs
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet. Clean mushrooms and remove stems.  Chop enough stem to yield one cup.  Use a pastry brush to brush the caps with vegetable oil. In a skillet, melt 2 tablespoons butter or margarine. Add chopped stems and onion to the hot butter. Saute the mixture for 4 minutes, remove it from the heat and let cool. In a large mixing bowl, combine the mushroom-onion mixture, crabmeat, cream cheese, egg, 1 cup bread crumbs, parsley, salt, and pepper. Spoon the mixture into the mushroom caps. Arrange the caps on the prepared cookie sheet. In a small skillet, melt the remaining butter and add the remaining bread crumbs to the melted butter. Once the bread crumbs are coated lightly sprinkle them over the mushroom caps. Bake for 15 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 10 servings

Calories: 200.3
Fat: 10.7 g
Saturated fat: 4.9 g
Carbohydrates: 17.7 g
Sugars: 2.3 g
Dietary fiber: 1.5 g
Protein: 8.9 g
Cholesterol: 52.1 mg
Sodium: 390.1 mg
Italian Tomatoes (((Wonderful and Easy)))


Ingredients:
fresh tomatoes, extra virgin olive oil, vinegar, scallion, garlic powder, dried oregano, dried parsley, dried tarragon

Directions:
Slice each tomato into 8 wedges and place into a large bowl., Add the rest of the ingredients and toss well to evenly distribute., Cover the bowl and refrigerate for at least 30 minutes or more., Serve as a side dish in small individual serving bowls.
Red Velvet Cake
Category: desserts
By Eleanor Johnson

A family favorite--great for the Christmas holiday.

Ingredients:
½ cup shortening
1 ½ cups white sugar
2  eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well. Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack. To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly.  Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Prep time: 25 mins
Cook time: 30 mins
Total time: 2 hrs 25 mins
Yields: 1 9-inch layer cake

Calories: 513.4
Fat: 25.7 g
Saturated fat: 12.6 g
Carbohydrates: 66.6 g
Sugars: 43.8 g
Dietary fiber: 1.1 g
Protein: 5.8 g
Cholesterol: 74.1 mg
Sodium: 502.5 mg