xiaoxl/recipe_data huggingface dataset:
Broccoli Pizza Crust
Category: bread
By Yoly

There is no need to cook the broccoli since it will cook in the oven. These pizza crusts can be eaten alone or with sauce and toppings.

Ingredients:
1 head broccoli, cut into florets
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1  egg, beaten
¼ cup Italian-seasoned gluten-free bread crumbs
2 cloves garlic, minced
4 leaves fresh basil leaves, rolled and finely sliced
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place broccoli florets into a food processor and pulse until broccoli is riced. Transfer to a clean paper towel and squeeze out as much water as possible. Place broccoli "rice", mozzarella cheese, Parmesan cheese, egg, bread crumbs, garlic, basil, Italian seasoning, salt, black pepper, and red pepper flakes into a large bowl and mix until well combined. Separate into 4 equal golf ball-sized balls. Shape carefully into 4 individual-sized crusts. Place on the prepared baking sheet. Bake in the preheated oven until the bottom is lightly browned, about 30 minutes. Flip crusts and continue to bake until other side is golden brown, 10 to 12 minutes more.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 individual-sized crusts

Calories: 128.2
Fat: 6.1 g
Saturated fat: 2.8 g
Carbohydrates: 10.3 g
Sugars: 1.7 g
Dietary fiber: 2.5 g
Protein: 9.4 g
Cholesterol: 60.1 mg
Sodium: 792.7 mg
Cream Cheese Jalapenos


Ingredients:
cream cheese, bacon

Directions:
clean and hull jalapenos, cutting off the tops and hulling the inside. you can use a potato peeler to do this easily. (make sure all seeds are removed] rinse well. you can soak them in water or milk for a few hours or overnight depending on your tolerance for jalapenos.
fill peppers to the top with cream cheese.
wrap raw bacon around peppers and skewer them (about 5 to a skewer] you can either prepare them immediately or refrigerate them until ready for cooking.
To cook you can grill them(this is best] or bake them. when bacon is done they are ready.
Make sure you wash your hands thouroughly and never let children help prepare them. We learned the hard way!
Egg Rice


Ingredients:
egg, cooked rice, soy sauce, sesame seeds, olive oil

Directions:
pour a bit of olive oil onto pan, just enough so that the egg doesn't stick to the pan.
crack an egg onto the pan, and wait for it to cook just a little bit. (make sure you break the yolk].
just kind of scramble them and make sure there are little bits of egg. NOTE: this is not scrambled eggs.
when the egg is cooked, move it into a bowl. add rice to the bowl and sort of mix it just so that the egg and rice are no longer separated.
add soy sauce and sesame oil. the sesame oil will help the egg and rice mix well. adding sesame seeds is optional, but it gives it a good taste.
make sure the soy sauce is well mixed in with the rice.
enjoy! :].
Roasted Vegetable Lasagna


Ingredients:
onion, celery, garlic, red pepper flakes, cherry tomatoes, basil, rosemary, eggplants, zucchini, carrots, asparagus, red bell peppers, cheese, silken tofu, olive oil

Directions:
In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts] slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it] the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
Take the asparagus and cut into 1 inch pieces and place in your sauce.
In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna].
Using one half of your vegetables (except the zucchini and squash] layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted  --  enjoy!
Pumpkin Peanut Butter Fudge


Ingredients:
creamy peanut butter, pumpkin, coconut butter, maple syrup, pumpkin pie spice, salt

Directions:
Add all ingredients to a double boiler and stir until melted.
Transfer to 5x7” baking dish or 8x4” loaf pan, lined with parchment paper or foil.
Transfer to fridge for 3-4 hours, or until set.
Cut into cubes and enjoy!
Rum and Lime Prawns
Category: appetizers-and-snacks
By MATT8816

A yummy easy to make prawn recipe, great as a side dish or appetizer!

Ingredients:
3 tablespoons rum
1 teaspoon lime juice
2 ½ teaspoons butter
12  tiger prawns, peeled and deveined

Directions:
Stir together the rum and lime juice, and set aside. Melt butter in a skillet over medium-high heat. Add prawns to the skillet, and cook until they are just starting to turn pink. Spoon the rum and lime juice mixture over the prawns one tablespoon at a time. Light the rum on fire after each tablespoon. Be careful!

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 12 prawns

Calories: 24.6
Fat: 0.9 g
Saturated fat: 0.6 g
Protein: 1.9 g
Cholesterol: 20.1 mg
Sodium: 26.5 mg
Carrot-Parsnip Soup With Parsnip Chips


Ingredients:
olive oil, yellow onions, parsnips, water, carrots, salt, black pepper, parsnip, fresh chives

Directions:
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Gundruk Sadheko (Fermented Vegetables Marinated in Spices)


Ingredients:
daikon radish, napa cabbage, spinach, red onion, tomatoes, garlic, ginger, red chile, cilantro, lemon juice, szechwan pepper, asafoetida powder

Directions:
Gundruk Preparation: In a large mixing bowl, add all vegetables; rinse and drain.
Spread out the vegetables evenly on a large tray and allow sun drying for a day, turning frequently, to reduce the moisture.
The vegetables will have wilted a bit.
Collect and put in a large bowl.
Pack the vegetables into a large, thick sterilized jar and compact as much as possible.
Tighten the lid and let stand for two days in a warm place.
After the two-day period has elapsed, open the lid and pour out the liquid ponding on top of the vegetable mixture of the jar.
Press down the mixture again and close the lid.
Allow fermenting for another 3-5 days.
At the end of the fermentation process, the vegetable will have developed acidic flavors.
Store in refrigerator.
Grundruk Marination: In a mixing bowl, combine three cups of freshly fermented gundruk and all the other marinating ingredients.
Toss well to incorporate all ingredients.
Cover and refrigerate before serving.
Serve it as a condiment.
Cauliflower Mash


Ingredients:
yukon gold potato, cauliflower, water, olive oil, garlic clove, fresh parsley leaves, lemon peel

Directions:
Place potato and cauliflower in 4-quart saucepan. Add water; cover and heat to boiling over high heat.
Reduce heat to low; simmer, covered, about 20 minutes or until potato and cauliflower are fork-tender, stirring once halfway through cooking. Drain vegetables, reserving 1/4 cup cooking liquid.
In same saucepan, heat oil and garlic over medium-low heat about 1 minute or until garlic is just golden, stirring. Reduce heat to low and return vegetables to saucepan.
With potato masher or slotted spoon, mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in parsley, lemon peel, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Zanzibari Beans With Coconut and Cilantro


Ingredients:
garlic cloves, ground cumin, ground coriander, turmeric, cilantro, coconut, black-eyed peas, potato, lemon juice, salt

Directions:
Heat oil and sizzle the garlic and chilli powder for half a minute.
Next, add the cumin, coriander, turmeric and cilantro. Cook another minute or so, stirring often.
Add the coconut and fold it into the mixture. Add the cooked beans and potatoes.
Season, and add the lemon or lime juice. Cook gently for about 10 minutes until everything is blended together.
This is served with green vegetables and rice.
Nutty Layered Pastry Using Filo (Fillo, Phyllo) Dough Pecan Almo


Ingredients:
phyllo pastry sheets, egg, brown sugar, pecans

Directions:
Make the filling by briskly stirring together  the whole egg, brown sugar, and pecans. Set aside.
Prepare by setting out your ingredients, a pastry brush, and cookie sheet covered in aluminum foil and sprayed with cooking spray. Set the oven to 350.
Follow the directions on the box of Filo dough to help keep the sheets moist while working to make these.
Lay out one sheet of Filo dough and brush with egg white, layer next sheet and spray lightly with cooking spray.Continue until you have done 5 sheets.
After you've set the fifth sheet down, sprinkle 1/2 cup almonds over the top evenly.
Continue alternating egg white and cooking spray with another 5 sheets of dough.
Next, gently spread the filling mixture, taking care to spread it evenly without damaging the layers of dough.
Add the next sheet and continue as in the beginning by alternating sheets brushed with egg white, and sheets sprayed with cooking spray until you again have 5 complete.
Spread another 1/2 cup of almonds over the top, and continue again with the layering of the Filo dough sheets  until all sheets have been brushed/sprayed.
There should be twenty sheets total and you should have three filled "layers".
Cute the large rectangle into quadrants and layer them on top of one another. Place the layered pastry onto a prepared cookie sheet.
Bake at 350 for approx 40-50 minutes until golden.
Allow to cool and then cut into 9 pieces.
Cheat's Chicken a La King


Ingredients:
chicken piece, sherry wine, red capsicum, paprika

Directions:
Gently fry chicken in hot oil until golden brown. Place chicken in a casserole dish and drain any excess oil from the pan.
Add sherry to pan and simmer until reduced by half, add to chicken with soup, capsicum and paprika.
Cover and bake at 180.C for 1- 1 1/2 hours, until cooked.
Stir in cream to serve.
Savory Corn & Basil Pudding


Ingredients:
corn, flour, cornmeal, eggs, butter, salt, fresh basil

Directions:
Heat oven to 350 degrees F.
Generously butter a 4 cup low baking dish (gratin dish].
Scrape your corn off the husks- To do this you run a paring knife down the middle of each row of corn, hold the ear over a large bowl and with the back of a spoon scrape the ear from top to bottom- this removes the juice and pulp but leaves the tough skins of the kernals behind.
You should have apprx 1 1/2 cups of corn pulp.
In a bowl whisk the flour, cornmeal& eggs until very smooth.
Whisk in the egg yolks, milk, butter salt& hot pepper sauce.
Stir in the basil& corn pulp.
Pour into the baking dish bake 30-35 minutes or until a knife inserted into the center comes out clean.
Crock Pot Beef and Noodles


Ingredients:
beef broth, beef roast, salt, pepper, garlic powder

Directions:
Start with putting Roast and  broth or stock in crock pot and cook on high for 4-6 hours.  Adding Salt, Pepper and Garlic Powder to taste.
Once the beef has cooked add the noodles and let cook for another 30 min to 1 hour.
You can also add any veggies that you would like to this recipe and can shred the beef or cut into larger pieces for serving.   I like to serve this over mashed potatoes.
Erin's Year Round Party Dip
Category: appetizers-and-snacks
By Erin Eckenrode

Just change the name and bring this dish along to the next party, and you are guaranteed to be getting noticed. This taco dip is simple and lasting. Make a day or two before and just heat it up 15 minutes before serving. Be prepared for compliments!!! Serve with tortilla chips.

Ingredients:
1 pound ground buffalo meat
1 cup water
1 (1 ounce) package taco seasoning mix
1 ½ (8 ounce) packages cream cheese
¼ cup water
1 (8 ounce) jar medium salsa (such as Tostito's®)
1 pound extra sharp Cheddar cheese, grated

Directions:
Heat a large skillet over medium-high heat. Cook and stir the ground buffalo until the meat is crumbly, evenly browned, and no longer pink, about 5 minutes. Stir in 1 cup water and  . Reduce heat to low and simmer until reduced, about 10 minutes. Remove from heat and set aside. Preheat an oven to 350 degrees F (175 degrees C). Place the cream cheese and 1/4 cup water in a microwave-safe glass or ceramic bowl; heat in the microwave, stirring occasionally, until softened and easily spread, 1 to 2 minutes. Spread the cooled buffalo meat on the bottom of a 9-inch round cake pan or baking dish, then spread the cream cheese mixture over the meat.  Pour the salsa in an even layer over the cream cheese, and top with the Cheddar cheese. Bake in the preheated oven until the cheese melts and is bubbly, about 15 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 9x13-inch pan

Calories: 220.6
Fat: 17.1 g
Saturated fat: 10.7 g
Carbohydrates: 3 g
Sugars: 0.9 g
Dietary fiber: 0.2 g
Protein: 13.6 g
Cholesterol: 63.7 mg
Sodium: 462.2 mg
Quinoa With Spinach & Tuna


Ingredients:
quinoa, water, tuna, garlic, spinach

Directions:
Mix the stock with the water and bring to boil.
When nearly boiled add the minced garlic and frozen spinich so that it can defrost (add later if fresh].
When boiled add the quinoa and turn heat to low, simmer until all liquid is absorbed.
Prepare the veggies, if using frozen veggies, when liquid is nearly absorbed, heat up the veggies as per packet directions.
When all liquid is absorbed, add the tuna and the veggies, stir through and then serve.
Enjoy.
Christmas Eggnog Bread


Ingredients:
butter, sugar, eggs, flour, baking powder, salt, pecans, raisins

Directions:
In lg bowl mix butter, sugar and eggs well., Combine flour, baking powder and salt., Stir into butter mixture alternately with eggnog., Mix only until moistened., Fold in pecans, raisins and cherries., Spoon into greased loaf pan., Bake at 350* for 70 minutes, or until bread tests done.
Refreshing Spaghetti Squash and Cucumber Salad
Category: salad
By Wei Zheng

This is a great salad to serve with Thanksgiving or holiday meals. It makes a refreshing summer salad as well.  Spaghetti squash is low in calories; most of my meat-eater friends love this dish!

Ingredients:
1  spaghetti squash, halved and seeded
8 ounces cherry tomatoes, halved
6 ounces pitted kalamata olives, halved
2  English cucumbers - peeled, seeded, and sliced
1 small red onion, sliced thin
1 clove garlic, minced
¼ cup lemon juice
1 tablespoon lemon zest
¼ cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool. Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 162
Fat: 12.7 g
Saturated fat: 1.7 g
Carbohydrates: 12.2 g
Sugars: 2.8 g
Dietary fiber: 2.4 g
Protein: 1.7 g
Sodium: 1041.9 mg
Banana Oat Bread (Bread Machine)


Ingredients:
water, olive oil, bananas, honey, rolled oats, all-purpose flour, salt, active dry yeast

Directions:
Follow bread machine instructions for order of ingredients, only MAKE SURE you add the mashed bananas as a LIQUID (with the water, honey, and oil].
Set bread machine on SWEET setting, light crust.
Misti's Dried Herb Salad Seasoning
Category: everyday-cooking
By Misti Jackson

Sprinkle this blend of dried herbs and Parmesan cheese over pasta salad or salad greens to add extra flavor.

Ingredients:
½ cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons dried basil
2 teaspoons dried chives
2 teaspoons dried marjoram
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
½ teaspoon freshly ground black pepper

Directions:
Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder, garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight container.

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

Calories: 17.3
Fat: 1 g
Saturated fat: 0.5 g
Carbohydrates: 0.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 2.8 mg
Sodium: 339.3 mg
Grilled Onion Blossom


Ingredients:
sweet onions, butter, Dijon mustard, brown sugar

Directions:
Peel onions; cut almost through each onion forming eight wedges.
Place each onion on square pieces of heavy aluminum foil.
Stir together butter, mustard, sugar and hot sauce.
Drizzle mixture over onions.
Bring up two opposite edges of each foil square and seal with double fold.
Fold remaining edges to completely enclose each onion leaving space for steam to build.
Place packets on upper grill rack.
Close cover and grill for 20 minutes.
Sprinkle with pepper and serve.
Ebi Chili


Ingredients:
large shrimp, salt, cornstarch, ginger, garlic clove, scallion, chili bean paste, tomato ketchup, sake, vinegar, water, salt, sugar, cornstarch, lettuce

Directions:
Place the prawns in a bowl then add about half a teaspoon of salt, a tablespoon of cornstarch and a tablespoon of water. Mix well with your hands to clean the prawns then rinse it with cold running water. Dry the prawns using paper towels.
Finely mince the ginger and garlic. For the scallion, make several cuts along its length then chop it finely.
In a bowl, combine the sauce ingredients: a teaspoon of doubanjiang, a tablespoon of tomato ketchup, a teaspoon of sake, a teaspoon of vinegar, a tablespoon water, quarter teaspoon salt, a teaspoon of sugar and a teaspoon of cornstarch then mix until all the ingredients are well combined.
Add the minced ginger, garlic and scallions to the sauce then mix well.
In a microwave-safe bowl, put the prawns then evenly pour the sauce mixture on top.
Cover or wrap with a microwave-safe cling wrap then cook in the microwave for 3 minutes using 600W.
Remove the dish from microwave then mix. Tear some green lettuce into serving pieces then place on a serving plate. Pour over the ebi chili on top of the green lettuce then serve with some sprouts on top.
Hungarian Goulash


Ingredients:
diced tomatoes, onion, garlic, paprika, bay leaf, sour cream

Directions:
Combine all of the ingredients, except sour cream, corn starch, salt, pepper and noodles in a slow cooker; cover and cook on low for 6-8 hours.
Stir in the combined sour cream and cornstarch, stirring for 2-3 minutes.
Discard bay leaf; season to taste with salt and pepper.
Serve over noodles.
Grandma's Chicken Noodle Soup


Ingredients:
dark chicken meat, chicken breast, water, onion, carrot, celery, parsley stems, peppercorns, cloves, fresh thyme, dried thyme leaves, flour, eggs, olive oil, water, fresh oregano, dried oregano, parmesan cheese, salt, low sodium chicken broth, carrot, parsley sprig, parmesan cheese, pepper, salt

Directions:
Stock: Cut away any obvious fat from chicken and place only dark meat chicken parts in Dutch oven or stockpot; add water, onion, carrot, celery, parsley stems, peppercorns and cloves.
Bring to boil, skim off foam at top and then add thyme; reduce heat to simmer; simmer 20 minutes and then add chicken breast; simmer another 25 minutes until chicken is tender.
Remove the chicken but continue to simmer broth; as soon as chicken is cool enough to handle, remove meat from bones and return bones to broth; simmer another 20 minutes.
Noodles: While the chicken and stock are simmering, make the noodles; in a food processor, process flour, eggs, oil, water, oregano, cheese and salt 45-60 seconds to mix and knead the pasta; (if making the pasta by hand, place flour on work surface and make a well in the center; add the other ingredients to the well and mix with hands to form dough; knead on floured surface for 10 minutes]; cover dough and let rest 10-20 minutes.
Divide dough in half and roll each as thinly as possible to a 14" square; trim the edges to make somewhat straight; lightly flour the surface of the dough; roll each square loosely, as for a jelly roll; cut each roll with sharp knife into 1/4" slices; shake slices open.
Lay half of the noodles flat in a loose, overlapping mound; cut into 2" lengths and spread them out to dry for about 15 minutes; lay the other half of the noodles out flat to dry or drape on pasta dryer; when noodles are somewhat dry and do not stick together, roll in several loose circles of a few noodles each and seal in platic bag in a single layer; use in another dish of your choice within 2-3 days.
Soup: Strain broth and return to pot; add stock and bring to a boil; add carrots and cook 2 minutes; add peas and noodles and cook another 2 minutes; add chicken, parsley, parmesan and salt and pepper to taste.
Mexican Date Bars


Ingredients:
dates, butter, honey, vanilla, walnuts, sweetened flaked coconut, cinnamon, egg, fresh lemon juice, flour, salt

Directions:
Preheat oven to 350 degrees F., In a large bowl, beat egg until fluffy., Add butter, honey, dates, and vanilla.  Stir well with a spoon to coat dates., Stir in walnuts and almonds., Stir in the coconut, cocoa, and cinnamon., Stir in the krispie cereal, salt, lemon juice, then flour and mix well., Press the mix into a lightly greased 9 X 9 glass dish and bake for 30 minutes., Cool completely before cutting so the bars can set., Chill for even more chewiness!