xiaoxl/recipe_data huggingface dataset:
Risotto


Ingredients:
vegetable broth, olive oil, leeks, arborio rice, dry white wine, spinach, arugula, half-and-half, parmesan cheese, sea salt, ground black pepper

Directions:
Bring broth to a simmer (do not boil]-- keep warm.
Heat 1 tablespoon oil in a large saucepan over medium heat.
Add leeks and saute for 3 minutes or until tender.
Add rice: cook 1 1/2 minutes stirring constantly.
Stir in wine; cook 30 seconds or until liquid is nearly absorbed.
Stir in 1 cup broth; cook 3 minutes or until liquid is nearly absorbed, stirring frequently.
Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the rest.
Stir in arugula or spinach, half-and-half, chees, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Avocado Club Egg Rolls


Ingredients:
roma tomatoes, monterey jack cheese, Hass avocado, eggs, cold water, cornstarch, mayonnaise

Directions:
Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (faced as a diamond, not a square].
Distribute the chicken, tomatoes, bacon and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin] side toward you.
Lightly stir the eggs in a small bowl. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.
Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.
Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.
Heat the oil to 375 degrees in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches], for about 1 1/2 minutes. Turn with tongs and fry for another 1 to 1 1/2 minute, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally.  Serve the egg rolls with the Ranchito Sauce.
To Make Ranchito Sauce:  Whisk 1/2 cup of ranch dressing with the mayonnaise and hot sauce.
Blackened Chicken Salad


Ingredients:
sea salt, black peppercorns, cayenne pepper, garlic cloves, olive oil, chicken drumsticks, chicken thighs, ketchup, red wine vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic clove, romaine lettuce, red onion, olive oil, red wine vinegar, radish, flat leaf parsley, fresh oregano, fresh basil

Directions:
For the blackened chicken:
Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.
Preheat the oven to 350 degrees F.
In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook] and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet in the oven for 25 minutes. Remove from the oven, set aside and keep warm.
For the French vinaigrette:
Add the tomato soup, ketchup, vinegar, honey, Worcestershire sauce, mustard seeds, shallot, garlic and lemon juice to a blender and puree all the ingredients together. Slowly add the oil until it emulsifies and becomes thick and creamy. Season with salt and pepper and blend again. (Add a little bit of water if the vinaigrette is too thick.] Store in a tightly covered container in the refrigerator. The vinaigrette can be made ahead and will be good for up to 1 week.
For the salad:
In a bowl, mix together the romaine lettuce with the red onions, 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper. Remove the chicken thighs from the skillet, slice lengthwise and toss into the salad. Mix well and set aside.
In another bowl, mix together the radishes, herbs and the remaining 1 tablespoon olive oil. Season with salt and pepper.
To serve:
Dress the plates with the romaine and chicken thigh salad mix. Top each plate with a blackened chicken drumstick and garnish with the radish salad. Drizzle with the French vinaigrette and serve.
SL Roast With Onion and Mushroom Gravy - 6-Qt. Pressure Cooker


Ingredients:
fresh ground black pepper, beef bouillon cubes, water, cornstarch, water

Directions:
Sprinkle roast evenly with pepper.  Place in 6-quart or larger pressure cooker.
Add mushroom soup, onion soup mix, beef bouillon cubes and 2 cups water.
Secure lid.  Over medium-high heat, bring to HIGH pressure (2nd bar,15 psi].  Adjust heat to stabilize just at high pressure.  From moment high pressure was reached, cook 20 minutes.  (Check recommended cooking time in your manufacturer's manual.].
Remove from heat and use quick pressure reduction method recommended by your manual.  The recipe recommended running cold water over the lower edge of the cooker.
Remove lid, directing steam away from you.
Remove roast, and keep warm.
Stir together cornstarch and 2 tablespoons water.  Add to liquid in pressure cooker.  Bring to a boil, then cook for 1 minute.
Serve gravy with roast.
-- MODIFICATIONS FOR USING ELECTRIC PRESSURE COOKER, added May 11, 2018 --.
DO NOT ADD canned condensed Cream of Mushroom Soup during Step 2.  The safety sensors of the new electric pressure cookers will give a "Burn" error if you do.  (We'll add the condensed soup after pressure cooking.].
For an electric pressure cooker, cook at High pressure for 40 minutes.
DO NOT RUN COLD WATER OVER THE LID of an electric pressure cooker for quick release!  Allow pressure to reduce naturally for 12 minutes, then you can do a quick release of remaining pressure.
Add the Cream of Mushroom soup after pressure cooking, before the cornstarch step.  If you want to make your own condensed cream of mushroom soup, "This Old Gal" recommends: 1] in  a liquid measuring cup, whisk 1 cup cold milk with 2 Tablespoons cornstarch until well blended.   2] Add to pressure cooker pot, press SAUTE button.  3] Stir in 1 1/2 tablespoons butter, 1 teaspoon beef bouillon granules (or Better than Bouillon], 1/2 teaspoon of sea salt, and a dash of pepper. Oh, and add a (drained] small can of mushrooms or 1/4 cup of sauteed mushrooms to make it "mushroom" soup.  (Or, if you are a Mushroom Lover, saute 8 ounces of mushrooms on the stove, and add them to the pressure cooker pot at this point.]  4]  Heat to a boil, stirring frequently.  5] Simmer on low for one minute more to thicken.
After incorporating the cream of mushroom soup ingredient(s], decide if you still need to add the additional 2 tablespoons of cornstarch and 2 tablespoons of cold water to reach desired consistency.
MAPLE BROWN SUGAR OATMEAL COOKIES


Ingredients:
all-purpose flour, cinnamon, salt, baking soda, unsalted butter, brown sugar, maple syrup, vanilla extract, egg, old fashioned oats

Directions:
In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.
Spicy Pepper Steak


Ingredients:
lean beef, carrots, green pepper, yellow onion, garlic cloves, soy sauce, red pepper flakes, sugar

Directions:
Combine ingredients in frying pan (no oil required].
Cook over medium heat, keep covered.
Stirring occasionally.
Cook until veggies are tender.
Note: If you prefer your green peppers to be crispier than the carrots, add them in a little later.
Serve over rice (also makes a great fajita].
Chef Ray's Seafood Trinity


Ingredients:
extra virgin olive oil, green onions, garlic cloves, heavy cream, thyme, sweet basil, oregano, salt, cayenne pepper, paprika, romano cheese, angel hair pasta, black olives, shrimp, lump crabmeat

Directions:
Take a heavy aluminum 12 inch skillet, pour in the olive oil and heat it hot enough for frying. Drop in the shrimp and scallops (make sure they are drained well] and stir-fry them quickly until they start to bronze. Then immediately reduce the heat to medium and gently sauté the shrimp and scallops until the natural juices begin to render out(about 3 min]. Do not over cook.
Add the green onions and garlic and sauté then till the onions wilt slightly and the garlic starts to brown. At this point, remove seafood from the skillet with a strainer spoon, leaving as much liquid as possible in the pan and set them aside in a bowl.
increase heat to "high" again. Pour in the heavy cream and dry seasonings and cook it at a quick bubble until it thickens. Make sure to watch the pan and continuously stir as it cooks because cream has a tendency to boil over easily.
Boil pasta, drain and add a small amount of olive oil to prevent sticking. Set Aside.
Place all the seafood, including crab and the Romano cheese into the pan and mix everything together well. Then drop in the pasta and thoroughly coat each strand with the sauce and serve piping hot. garnish with black olives.
Millet-Stuffed Peppers
Category: main-dish
By SUSANK29

Millet, black beans and tomatoes are stuffed into pepper shells, and then baked in the microwave oven. These vegetarian stuffed peppers are easy to make and are also gluten free!

Ingredients:
1 cup millet
4 cups water
4 cubes  vegetable bouillon
5 medium bell peppers
3 medium tomatoes, chopped
1 (15 ounce) can black beans, drained

Directions:
Combine the millet, water and vegetable bouillon in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Slice the tops off of the peppers, and remove the seeds and cores. Set aside. When the millet is done, stir in the tomatoes and black beans. Spoon into the peppers until filled. Place the peppers into a glass baking dish, and cover with plastic wrap. Cook in the microwave for 10 minutes, or until peppers are tender. Turn peppers every 2 to 3 minutes to ensure even cooking.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 5 servings

Calories: 188.6
Fat: 2.1 g
Saturated fat: 0.4 g
Carbohydrates: 37.6 g
Sugars: 5.8 g
Dietary fiber: 6.3 g
Protein: 6.1 g
Sodium: 17.1 mg
Southwestern Cole Slaw


Ingredients:
green cabbage, lime juice, honey, red onions, cilantro, salt

Directions:
Combine all the ingredients, tossing to mix.
Let the mixture  marinate at least 30 minutes and up to 8 hours before serving. Enjoy!
Grilled Asparagus Medley


Ingredients:
fresh asparagus, green pepper, fresh mushrooms, tomatoes, onion, sliced ripe olives, garlic cloves, olive oil, parsley, salt, pepper, lemon-pepper seasoning, dill weed

Directions:
In a disposable foil pan, combine the veggies, olives, and garlic. Drizzle with oil and toss to coat.
Sprinkle with parsley, salt, peppers, and dill. toss to coat.
Grill over indirect medium heat for 20-25 minutes or till veggies are crisp tender, stirring occasionally.
Fresh Apple Cake


Ingredients:
sugar, eggs, vanilla, flour, baking soda, salt, apples

Directions:
Mix oil, sugar, eggs and vanilla until smooth., Add flour, soda and salt and beat 200 strokes., Add nuts and apples., Pour into well greased and floured tube or bundt pan., Bake at 350 about 1 1/2 hour., Serve with whipped cream.
Coconut Roughs


Ingredients:
character(0]

Directions:
Place coconut and chocolate in a bowl and mix well to combine.
Line a baking tray with non-stick baking paper and drop rounded teaspoons of coconut mixture onto tray.
Refrigerate until set.
Chinese Chicken Fried Rice II
Category: main-dish
By LISA TOURVILLE

Chicken, rice, soy sauce and shredded egg stir fried together. This is a very simple recipe. It is easy, but tasty! Note: Never use rice that you have just cooked.

Ingredients:
1  egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1  onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

Directions:
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 to 4 servings

Calories: 254.9
Fat: 10.2 g
Saturated fat: 3.4 g
Carbohydrates: 25.9 g
Sugars: 1.4 g
Dietary fiber: 1 g
Protein: 14.1 g
Cholesterol: 83.2 mg
Sodium: 515.6 mg
Roasted Chestnut Coffee


Ingredients:
Kahlua, Baileys Irish Cream, vodka, coffee

Directions:
In an Irish coffee mug, pour a 4 shots of the liquor.
Top with fresh brewed coffee.
Top of with whipped creme (optional].
Tilapia With Flavor


Ingredients:
mayonnaise, lemon pepper

Directions:
Place fish on baking dish or foil brushed with oil.
Smear mayonnaise over all.  Sprinkle with lemon pepper and bread crumbs.
Bake in a 400-degree oven for 15 to 20 minutes, according to thickness of fish.
Serve with lemon wedges or tartar sauce.
**Note:  Use other flavored seasonings such as onion powder, dill or garlic in place of lemon pepper.
Jambalaya


Ingredients:
smoked sausage, olive oil, garlic cloves, green peppers, green onion, celery, bay leaves, oregano, thyme, salt, black pepper, chili powder, garlic powder, cayenne, crushed red pepper flakes, dried parsley, Tabasco sauce, tomatoes, chicken broth, converted rice, shrimp

Directions:
Saute sausage in olive oil until brown.
Add green pepper, onions and celery and saute until softened.  Add parsley and garlic cloves.
Add tomatoes, broth and all spices.
Add rice and Tabasco.
To wash rice (to remove starch] rinse and drain in cold water 3 times.  Use a colander.
Simmer 20 minutes or until most liquid has been absorbed.
Add shrimp during the last 5 minutes of cooking and steam until remaining liquid is absorbed and shrimp are pink.
Steaks With Blue Cheese Butter


Ingredients:
butter, margarine, blue cheese, fresh chives, dried chives, beef tenderloin steaks

Directions:
Heat gas or charcoal grill. In small bowl, combine all butter ingredients; mix well.
When grill is heated, carefully oil grill rack.
Sprinkle each steak with garlic-pepper blend.
Place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
Cook covered 12 to 15 minutes or until of desired doneness, turning once or twice.
Serve steaks with blue cheese butter.
Broiled Steaks with Blue Cheese Butter:
Place steaks on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once or twice.
1 SERVING Calories 390 (Calories from Fat 235]; Total Fat 26g (Saturated Fat 13g]; Cholesterol 135mg; Sodium 260mg; Total Carbohydrates 1g (Dietary Fiber 0g]; Sugars 0g; Protein 38g.
Baked Seitan Log


Ingredients:
vital wheat gluten, nutritional yeast, paprika, garlic granules, onion powder, black pepper, cinnamon, cumin, allspice, cayenne pepper, cold water, tomato paste, ketchup, canola oil, Worcestershire sauce, liquid smoke

Directions:
Preheat oven to 325°F.
In a large bowl, combine all dry ingredients well.
In a smaller bowl, combine all liquid ingredients well.
Add the liquids to the dry mix and combine well, then knead for a few minutes. If there's dry ingredients floating around, add extra cold water 1T, (or too wet 1T wheat gluten] at a time until it's like a moist sponge.
Roll in a piece of foil making a log shape, twisting the ends.
Bake for 90 minutes, flipping half way through.
Let cool before using as desired.
Baked Potato Salad
Category: salad
By chefheather

This is an unusual recipe for potato salad.  It is a switch from your everyday mayonnaise-based salad.  It's like a baked potato in a bowl!

Ingredients:
4 pounds potatoes, peeled
15 slices bacon
1 (16 ounce) container reduced-fat sour cream
2 tablespoons mayonnaise
2 cups shredded Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain the potatoes, and allow to cool to room temperature. Dice once cooled. 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. Allow to cool, and crumble the bacon into a large bowl. Place the cooled potatoes into the bowl with the bacon, and mix in the sour cream, mayonnaise, Cheddar cheese, chives, salt, and pepper. Refrigerate overnight before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 8 hrs 50 mins
Yields: 12 servings

Calories: 322.1
Fat: 17.5 g
Saturated fat: 8.7 g
Carbohydrates: 28.6 g
Sugars: 1.4 g
Dietary fiber: 3.4 g
Protein: 13.2 g
Cholesterol: 47.9 mg
Sodium: 613.9 mg
Roasted Red Pepper and Tomato Pasta Sauce


Ingredients:
garlic, olive oil, diced tomatoes, red bell pepper, red pepper flakes, sugar, cornstarch, salt

Directions:
Preheat oven to 375°F.
Cut top 1/4 off garlic head and cut around to expose as many cloves as possible.
Drizzle with olive oil and place on a baking dish or in a roasting pan (I usually roast vegetables along side it because it makes the vegetables nice and garlicky].
Place whole red pepper in dish and place in oven.
Roast for 1 hour or until cloves are soft and mushy inside (you should be able to squeeze a clove and have all the garlic goodness come right out].
Place red pepper in plastic ziploc bag and seal, let sit about 10-15 minutes or until it cools and is easy enough to handle.
Meanwhile, pour can of diced tomatoes in blender.
Add balsamic vinegar, salt, sugar and red pepper flakes.
Squeeze cloves out of garlic head (you can leave the skins on].
Once pepper has cooled, peel off skin (it should come right off], cut open, take out seeds and remove stem
Place pepper in blender.
Puree mixture until blended.
Stir in cornstarch.
Heat up on stove when ready to eat or store in container and freeze for later.
Ricotta-Berry Muffins


Ingredients:
ricotta cheese, eggs, pure vanilla extract, unsalted butter, sugar, lime, zest of, all-purpose flour, baking powder, baking soda, salt, blueberries, raspberries

Directions:
Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
Working in a large bowl and using your fingertips, rub the sugar and lime zest together until the sugar is moist and fragrant. Switch to a whisk and stir in the flour, baking powder, baking soda and salt. Put the ricotta mixture on top of the dry ingredients and, using a rubber spatula, gently but quickly stir to blend—don’t worry about being thorough. The batter will be thick and heavy and that’s fine. Stir in the blueberries.
Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, springy to the touch and a knife inserted into the center of the muffins will come out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.
Elisa's Famous Fudge
Category: desserts
By Elisa

This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!

Ingredients:
1 ½ cups white sugar
⅔ cup evaporated milk
2 tablespoons butter
¼ teaspoon salt
1 (7 ounce) jar marshmallow creme
¾ cup semisweet chocolate chips
¾ cup butterscotch chips
½ cup chopped pecans
1 teaspoon vanilla extract

Directions:
Line an 8-inch square dish with foil. In a heavy saucepan over medium heat, combine sugar, evaporated milk, butter and salt.  Bring to a boil and let roll 5 minutes.  Remove from heat and stir in marshmallow creme, chocolate chips, butterscotch chips, pecans and vanilla.  Continue stirring until marshmallow creme is melted and all ingredients are thoroughly combined.  Pour into prepared dish. Refrigerate for 2 hours, until firm.  Lift from dish, remove foil, and cut into pieces.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 48 pieces

Calories: 82.1
Fat: 3.1 g
Saturated fat: 1.7 g
Carbohydrates: 13.4 g
Sugars: 11.7 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Cholesterol: 2.3 mg
Sodium: 25.6 mg
Vegan Sugar Cookies


Ingredients:
powdered sugar, vegan margarine, soymilk, vanilla, cornstarch, baking soda, cream of tartar, powdered sugar, soymilk, vanilla

Directions:
In large bowl, beat 1 1/2 cups powdered sugar, the margarine, 1/4 cup soymilk, 1 teaspoon vanilla and almond extract with electric mixer on medium speed, or mix with spoon. Stir in flour, cornstarch, baking soda and cream tartar until blended. Cover and refrigerate at least 2 hours.
Preheat oven to 375 degrees F. Lightly grease cookie sheet with shortening or cooking spray. Divide dough in half. Roll each half 1/4 inch thick on generously floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. On cookie sheet, place cutouts about 2 inches apart.
Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to cooling rack.
In large mixing bowl, beat icing ingredients with fork or whisk until smooth. If icing is too thick, beat in 1 additional teaspoon soymilk. Frost cookies. Sprinkle with colored sugar if desired.
Tip: If desired, divide the icing among small bowls and tint each one a different color, evenly blending in food color with fork or whisk.
Tip: Cooking Vegan? Always read labels to make sure each recipe ingredient is vegan. If unsure about an ingredient or product check with the manufacturer.
Cotton Candy Cosmo


Ingredients:
vodka, cranberry juice

Directions:
Put the cotton candy in the martini glass.
Put the rest of the ingredients in a shaker and shake well.
Pour cocktail over the cotton candy, it dissolves instantly so present the glass before pouring.
Enjoy!