xiaoxl/recipe_data huggingface dataset:
Buttercup Squash Casserole


Ingredients:
brown sugar, salt, ground cinnamon, ground nutmeg, butter, margarine, fresh chives, ground nutmeg

Directions:
Heat oven to 350°F Cut squash into quarters; remove seeds. In ungreased shallow baking pan, place pieces, cut sides down. Bake 45 to 50 minutes or until tender. Cool slightly.
Spray 1-quart casserole with cooking spray. Scoop squash pulp from skin; place in medium bowl. Discard skin. Add brown sugar, salt, cinnamon, 1/4 teaspoon nutmeg and butter to squash. Mix with potato masher or fork until well blended. Spoon into casserole. Sprinkle with chives and 1/8 teaspoon nutmeg.
Bake 20 to 25 minutes or until hot.
Luau Lemonade


Ingredients:
fresh lemon juice, honey, vanilla, warm water, sparkling water

Directions:
Combine fresh lemon juice, honey, vanilla, and warm water in mixing bowl.
Use whisk to blend ingredients.
Pour lemon juice mixture into a large pitcher.
Add chilled sparkling water or club soda, whisking to combine.
Set pitcher in freezer for 5 minutes to cool quickly. (do not freeze].
While lemonade is chilling, choose your flavor or combination of flavors of sorbet. Using a melon baller, scoop out 4 to 5 mini scoops.
Place mini sorbet balls inside each glass and pour sparkling lemonade on top.
Buttery Garlic & Garden Herb Grilled Jumbo Shrimp


Ingredients:
fresh parsley, fresh basil, garlic cloves, shallot, butter, shrimp, salt, fresh ground black pepper, white rum

Directions:
Pulse parsley, basil, garlic and shallots in food processor until finely minced (or mince with knife].
Add minced mixture to small sauce pan with butter until butter can be stirred and ingredients combined; medium heat.
Light a grill or heat a grill pan.
Spread Shrimp open and season with salt & pepper, and brush liberally with the herb butter.
Grill over a medium-hot flame, shell side down, until slightly charred, about 1 minute. Turn and grill the other side until lightly browned, about 40 seconds. Flip again and lather with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
Serve at once.
Christmas Thumb Print Cookies


Ingredients:
unsalted butter, granulated sugar, light brown sugar, vanilla extract, cream cheese, eggs, baking soda, all-purpose flour, white chocolate chips

Directions:
Preheat oven to 350 degrees.
In a mixing bowl, cream together butter, granulated sugar, light brown sugar, vanilla, and cream cheese. Add eggs and baking soda, then add the flour 1/2 cup at a time until incorporated.
Add 3/4 cup white morsels to the batter and mix.
Spray a cookie sheet with a nonstick cooking spray.
Make dough balls about the size of a walnut, then press your thumb in the middle of each cookie and fill the indent with 1 teaspoon of strawberry preserves.
Bake for 25 - 30 minutes, then remove cookies to cooling racks.
Melt 2 cups of the white morsels over a double boiler and melt until you have a smooth  consistency.  With a fork drizzle over cookies, back and fourth before they cool off. Eat warm or cool.
Cornbread in a Round (Low-Fat)


Ingredients:
yellow cornmeal, unbleached all-purpose flour, baking powder, salt, egg, honey, skim milk

Directions:
In one bowl mix cornmeal, flour, baking powder and salt.  Set aside.
In another bowl beat egg, honey and oil with an electic mixer until smooth.
Add the milk, beat again.
Stir in, by hand, the cornmeal mixture until just combined.  It will be lumpy.
Pour into a 9 inch pie plate that's been sprayed with cooking spray or a 9 inch greased cast iron skillet.
Bake at 350 degrees for 20-30 minutes or until lightly browned and a toothpick insterted in the center comes out clean.
Serve hot.
Shrimp and Bean Tacos
Category: main-dish
By Jason Barr

Easy to make shrimp tacos guaranteed to be a hit!

Ingredients:
1 pound frozen medium shrimp
1 ½ cups milk, or as needed
1 cup almond flour
1 cup coconut flour
1 tablespoon garlic powder
1 tablespoon ground paprika
salt and ground black pepper to taste
1 cup ranch dressing
3 tablespoons hot pepper sauce (such as Tapatio®)
¼  lime, juiced
2 cups avocado oil
8 (6 inch) corn tortillas
1 tablespoon butter, or to taste
1 (16 ounce) can black beans, rinsed and drained
1 large red onion, diced
1 large tomato, chopped
1  avocado, diced
¼ cup chopped fresh cilantro, or to taste

Directions:
Place shrimp in a colander and place colander in a large bowl of cold water. Let shrimp sit, submerged, until thawed, about 15 to 20 minutes. Drain shrimp, remove tails and skins, and transfer to a wide, shallow bowl. Add just enough milk to cover shrimp. Mix almond flour, coconut flour, garlic powder, paprika, salt, and pepper together in a bowl. Stir ranch dressing, hot pepper sauce, and lime juice together in a separate bowl. Take shrimp from the milk and dredge in the flour-spice mixture, pressing firmly until evenly coated. Repeat with remaining shrimp. Heat avocado oil in a deep, medium saucepan over medium heat. Lower shrimp carefully into the hot oil in batches. Fry until golden brown and the meat is opaque, about 2 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining shrimp. Heat black beans in a small saucepan over low heat until warm, about 5 minutes. While beans are heating, spread one side of each tortilla with a thin layer of butter. Heat tortillas in a skillet over low heat until golden brown, 2 to 3 minutes. Layer each tortilla with about 4 shrimp, black beans, diced onion, tomato, avocado, and cilantro, and drizzle ranch sauce over top.

Prep time: 30 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 8 tacos

Calories: 665.1
Fat: 42.9 g
Saturated fat: 8 g
Carbohydrates: 50.7 g
Sugars: 6.1 g
Dietary fiber: 17.1 g
Protein: 23.2 g
Cholesterol: 93.9 mg
Sodium: 861 mg
Sticky Soy Chicken


Ingredients:
chicken parts, red onion, soy sauce, chicken bouillon cube, water

Directions:
First, Soak the mushrooms for 10 minutes in boiling hot water. Slice.
In a hot wok, add oil and fry the onions till golden brown.
Add chicken pieces, fry till golden brown as well over high heat, constantly stir-frying to.
prevent overcooking the chicken.
Once the chicken is browned, add the chicken stock, one cup of water.
Cover. Bring to a boil.
Lower heat when it starts bubbling. Let simmer for 30 minutes.
Garnish with coriander. Serve!
Braised Lamb Shoulder Chops
Category: meat-and-poultry
By kalphen

Lamb shoulder chops are one of the most inexpensive cuts of lamb, and slow-cooking them is the best way to get that nice lamb flavor. The meat falls right off the bone with this recipe.

Ingredients:
1 tablespoon olive oil
2 pounds lamb shoulder chops, or more to taste
salt and ground black pepper to taste
1 small yellow onion, sliced
4 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1 cup beef broth
1 cup red wine
2 tablespoons cornstarch
½ cup water
1 tablespoon Worcestershire sauce

Directions:
Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear lamb in hot oil until browned, 1 to 2 minutes per side. Remove chops to a plate to drain, reserving drippings in the skillet. Saute onion and garlic in reserved drippings until tender, about 5 minutes. Transfer drained lamb chops to a baking dish; add onion mixture. Sprinkle rosemary over the chops. Pour beef broth and red wine into the baking dish. Cover dish with aluminum foil. Bake in preheated oven for 3 hours. Remove lamb to a serving platter. Carefully drain liquid from baking dish into a saucepan and place over medium heat. Beat cornstarch and water together in a bowl using a whisk to assure no lumps remain; stir into the liquid in the saucepan. Add Worcestershire sauce and cook until the liquid thickens into a gravy, about 5 minutes.

Prep time: 20 mins
Cook time: 3 hrs 10 mins
Total time: 3 hrs 30 mins
Yields: 6 servings

Calories: 360
Fat: 23.1 g
Saturated fat: 9.2 g
Carbohydrates: 5.9 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 23.3 g
Cholesterol: 89.7 mg
Sodium: 257.5 mg
Impossible Rice Pudding


Ingredients:
water, milk, butter, vanilla pudding mix, sugar, long grain white rice, raisins, nutmeg, cinnamon

Directions:
Heat milk and water together on stove top to barely boiling.
Add rest of ingredients, except for spices and stir.
Cover and reduce heat to very low and cook for 45-50 minutes.
Check rice to make sure it is tender and liquid is creamy and thickened, if not, cover again and cook another 5-10 minutes.
Will thicken even more upon standing.
Sprinkle with Nutmeg or Cinnamon.
Nonna Luna's Rice


Ingredients:
unsalted butter, long-grain rice, low sodium chicken broth, broth, kosher salt, garlic clove, small shrimp, lemon juice, half-and-half, fresh ground black pepper

Directions:
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.
Using a fork, fluff the rice and arrange on a platter. Spoon the shrimp cream sauce over the rice and serve.
Mr. Gokittengo's Nutella Crescents


Ingredients:
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Directions:
Preheat the oven to 350 degreen Farenheit, or whatever temperature is called for on the can of crescent rolls.
Unroll the crescent rolls per package instructions.
Put about 1/2 tablespoon of Nutella on the large end of each roll.
Roll them up.
Bake for the amount of time specified in the package directions, about 15 to 20 minutes.
Let cool for about five minutes before attempting to eat - the Nutella is like lava when they first come out of the oven, and will hurt you. I speak from experience.
Beefy Macaroni Dinner


Ingredients:
ground beef, onion, salt, crushed red pepper flakes, celery seed, diced tomatoes, Worcestershire sauce, dried parsley, beef bouillon powder, tomato sauce, elbow macaroni

Directions:
Cook pasta., Brown beef over medium-high heat., Add onion and cook 5 more minutes., Add the rest of the ingredients except the macaroni., Simmer for 5 minutes., Add macaroni and simmer 5 more minutes.
Banana-Pineapple Jam


Ingredients:
bananas, crushed pineapple with juice, sugar

Directions:
Peel and mash the bananas, then add the pineapple to the bananas., Add the sugar to the fruit mixture and pour it into a large enameled pot., Stir over low heat until sugar dissolves., Bring to a boil over medium heat, stirring continuously., Boil mixture for 1 minute., Remove from heat, stir in pectin, and stir for 5 minutes., Skim and seal in hot sterilized canning jars., May be water bath processed for 10 minutes, if preferred.
Rye Pancakes


Ingredients:
all-purpose flour, egg, milk, shortening, baking powder, salt

Directions:
In a large mixing  bowl, sift together the two flours with the baking powder and salt.
In a separate bowl, stir together milk, egg and shortening until well combined.
Add wet ingredients to dry ingredients and stir until well mixed.
Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.
Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown.
Great Basic Turkey  Stock


Ingredients:
turkey carcass, onion, carrot, celery rib, garlic cloves, dry white wine, bay leaf, fresh parsley leaves, fresh thyme

Directions:
1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary.
2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
Adas Bil Hamod - Lentils With Lemon Juice


Ingredients:
black lentils, water, potatoes, flour, garlic cloves, lemon juice, salt, pepper

Directions:
Boil lentils in water for 15 minutes. Add the potatoes and continue cooking till lentils are tender, approximately 15 more minutes stirring occasionally.
Fry garlic, coriander with tablespoon olive oil until slightly tender.  Add to lentils.
Mix flour with 2TB water & add to lentils.
Cook 15 minutes more on medium-low heat, stirring occasionally to prevent sticking/burning. Before serving add lemon juice.
Serve hot or cold with pita bread as an appetizer.
Triple Chocolate Pound Cake


Ingredients:
instant milk chocolate pudding mix, water, eggs, chocolate chips, powdered sugar

Directions:
Preheat oven to 350°.
Mix the Cake mix, Instant Pudding, Oil, Eggs, and Water and set aside.
Melt the Chocolate Chips in the Microwave for 30- 45 seconds or until completely melted and stir until smooth.
Add melted Chocolate Chips to the Cake batter and mix thoroughly.
Pour batter into a Bundt Pan or in two medium size loaf pans and bake for 35-40 minutes or until toothpick inserted comes out clean.
When cake is almost completely cooled, remove from pan and sprinkle with Powdered Sugar.
Variations:
Add Cherry Pie Filling over each slice and a dollop of Cool Whip for a Black Forest Dessert or Vanilla Ice Cream between two slices topped with Hot fudge Sauce, Cool Whip and a Cherry for the Best Hot Fudge Cake Ever!
Enjoy!
Fiesta Cornbread


Ingredients:
yellow cornmeal, flour, baking powder, salt, eggs, milk, green chilies, cheddar cheese

Directions:
Heat oven to 400 degrees.
Combine dry ingredients in a large bowl; mix well.
Add remaining ingredients, stirring only until dry ingredients are moistened.
Pour into a greased 13x9-inch baking pan.
Bake for 40 to 45 minutes.
Tuna Macaroni Salad - Protein Packed


Ingredients:
sweet onion, tuna, cheddar cheese, hard-boiled eggs, macaroni noodles, mayonnaise, salt, pepper

Directions:
Mix all ingredients together and eat right away or let sit in the refrigerator for a few hours for the flavors to really come together.
After it's been refrigerated, if it's a bit dry, just add a bit more mayonnaise.
Crock-Pot Bar-B-Que Beef


Ingredients:
boneless beef roast, onion, ketchup, chili sauce, brown sugar, spicy brown mustard, dried garlic, fresh garlic, black pepper, canola oil, olive oil

Directions:
Trim beef to remove fat; cut meat into large cubes about 2" x 2" (save fat & meat trimmings for latter].
Coat the bottom of a large crock-pot cooker with a little olive or canola oil to prevent sticking, then place meat in the cooker with the onion, Cajun spice, and garlic.
Mix together remaining ingredients (sauce] and pour over meat.
Cover and cook on high for 4 to 5 hours, or until meat shreds easily - stir once or twice during cooking if you can.
Remove the meat & onion from cooker with a slotted spoon and shred the meat with a potato masher or 2 forks, then pour about 1/2 cup of the sauce over the meat - serve with the remaining sauce on the side for those people that would like more sauce (or just save the extra sauce for other uses latter].
If you not afraid of a few extra calories, boil the trimmed off meat & fat with a cup of water in the microwave (or on the stove] and then add just the "liquid" from that to the crock-pot.  I like to trim the fat off the meat because not everyone likes fat in their sandwich, but the fat is full of flavor :].
Pasta With Pumpkin & Pesto


Ingredients:
pasta, onion, pumpkin, bacon, pesto sauce, evaporated milk, cornflour, pine nuts, parmesan cheese

Directions:
Cook pasta according to pkt directions.
Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
Add pesto sauce and combined evaporated milk and cornflour.
Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
Add salt and pepper to taste.
Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.
Coconut Curry Chicken


Ingredients:
white rice, curry powder, coconut milk, boneless skinless chicken breasts, five-spice powder, water, olive oil, salt, black pepper

Directions:
In a medium saucepan, bring 3 1/4 cups salted water to a boil.
Add the rice, bring to a simmer, cover and cook for 20 minutes.
Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
Add the coconut milk and cook until reduced by half, about 7 minutes.
Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
Stir in the coconut curry sauce.
Serve over the rice.
Chris's Pueblo Green Chili Sauce


Ingredients:
serrano chilies, bacon fat, chicken broth, Rotel tomatoes & chilies, water, cumin, white pepper, curry powder, Season-All salt, fresh cilantro, dried cilantro, cayenne pepper, crushed red pepper flakes, garlic cloves, flour, yellow onion, pork

Directions:
In large stainless kettle, brown pork in bacon fat or vegetable oil.
(bacon fat has better flavor.] Cook on medium heat till meat is slightly pink.
Add diced onion and garlic, cook till soft.
Add flour and stir, browning flour as you would a roux (rue].
Add some of your water if flour is too thick, keep stirring till it bubbles.
Add chicken broth.
Add the rest of the ingredients and bring to a bubble, then turn heat to low.
Cook uncovered for 2-3 hours, stirring occasionally.
If your chile is too thin, add more flour.
If your chile is too thick, add more chicken broth.
Taste often and add more spices or peppers to your liking!
If you do not like chunks of tomato or peppers, place the RoTel, tomatoes and canned diced green chile's into a blender and puree them!
(This is the way I like my sauce. I only add the Pueblo or Poblano peppers whole to my chile].
Asparagus Negimaki (Japanese Beef Rolls)


Ingredients:
salt, asparagus spears, soy sauce, sugar, mirin, dry sherry, fresh ginger, garlic clove, green onion, beef tenderloin, fresh ground black pepper

Directions:
Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan.
Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking.
In a small saucepan combine soy sauce, sugar, mirin (or dry sherry], ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool.
Cut green onions in fourths, lengthwise, so you have long strips.
Slice beef in 1/4 inch slices, then pound to tenderize and thin out.
Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper.
Place an asparagus spear and a piece of green onion on the beef slice and roll up.
Do the same with the remaining asparagus and beef.
Grill beef rolls about 2 minutes until slightly charred and medium rare.  Turn several times and brush with soy sauce mixture.
Remove to a serving platter and drizzle generously with soy sauce mixture.
Almond Squares


Ingredients:
unsalted butter, sugar, egg, vanilla extract, flour

Directions:
Set oven to 350 degrees.
Grease an 11x16 inch jelly roll pan.
In an electric mixer cream the butter and sugar until light.
Add the egg yolk and vanilla.
With the mixer set on its lowest speed, beat in the flour.
Pat the batter into the prepared pan, pressing it into the corners.
Beat the white until frothy.
Spread the white on the batter and sprinkle it with almonds.
Transfer the pan to the hot oven and bake the mixture for 15 to 18 minutes or until it is golden brown.
Cut into 48 pieces (diamonds, squares].
Transfer to a wire rack to cool completely.
Store in an airtight container.
Orzo Salad With Shrimp and Double Peppers


Ingredients:
orzo pasta, snow pea pods, green onion, rice vinegar, Dijon mustard, dried red pepper flakes, canola oil, sesame seeds, soy sauce

Directions:
Prepare orzo according to pkg directions.
Drain.
If using large shrimp (recommended], slice them in half lengthwise so there are 2 equal halves.
Combine all salad ingredients.
Combine dressing ingredients, whisking thoroughly.
Adjust to your taste and combine with salad ingredients.
Chill several hours, stirring occasionally.
Chocolate Covered Easter Eggs
Category: desserts
By JAMVS

This is a great recipe that you can add different ingredients to that will make 4 different kind of eggs...all yummy.  I always get tons of compliments when I make these.

Ingredients:
½ cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 ½ pounds confectioners' sugar
1 cup creamy peanut butter  (Optional)
1 cup flaked coconut  (Optional)
1 cup unsweetened cocoa powder  (Optional)
2 cups semisweet chocolate pieces
1 tablespoon shortening or vegetable oil  (Optional)

Directions:
In a large bowl, mix together the butter, vanilla, and cream cheese. Stir in confectioners' sugar to make a workable dough. For best results, use your hands for mixing. Divide the dough into four parts. Leave one of the parts plain. To the second part, mix in peanut butter. Mix coconut into the third part, and cocoa powder into the last part. Roll each type of dough into egg shapes, and place on a waxed paper-lined cookie sheet. Refrigerate until hard, at least an hour. Melt chocolate chips in a heat-proof bowl over a pan of simmering water. Stir occasionally until smooth. If the chocolate seems too thick for coating, stir in a teaspoon of the shortening or oil until it thins to your desired consistency. Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set. Refrigerate for 1/2 hour to harden.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 3 pounds candy

Calories: 204.1
Fat: 9.3 g
Saturated fat: 4.7 g
Carbohydrates: 30.9 g
Sugars: 28.1 g
Dietary fiber: 1.5 g
Protein: 2.4 g
Cholesterol: 10.2 mg
Sodium: 57.9 mg
Healthy Strawberry Banana Muffins
Category: bread
By Bárbara W. Franco

An easy and healthy muffin recipe. Start to finish in under an hour!

Ingredients:
1 ¼ cups whole wheat flour
¼ cup quinoa flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
3  bananas
1 cup sliced strawberries
⅓ cup honey
⅓ cup canola oil
1  egg
1 teaspoon vanilla extract  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners. Sift whole wheat flour, quinoa flour, baking powder, baking soda, and salt into a large bowl. Combine bananas, strawberries, honey, oil, egg, and vanilla extract in a blender; blend until small chunks remain or mixture is completely smooth. Pour over whole wheat flour mixture; mix until batter is combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 174.1
Fat: 7.2 g
Saturated fat: 0.7 g
Carbohydrates: 26.4 g
Sugars: 12.2 g
Dietary fiber: 3.2 g
Protein: 3.1 g
Cholesterol: 15.5 mg
Sodium: 250.3 mg
Mocha Frappuccino


Ingredients:
coffee, sugar, milk

Directions:
Combine all ingredients into an electric blender.
Blend the drink until ice is crushed and drink is smooth.
Serve drink in coffee cups and top with whipped cream and chocolate syrup (if desired].
Add straw for ease in drinking.