xiaoxl/recipe_data huggingface dataset:
Tomatoes,  Mushrooms, and  Onions


Ingredients:
tomatoes, white button mushrooms, green onions, fresh basil leaves, water, tomato puree, garlic, black pepper, salt, olive oil

Directions:
Cut onion into large dice.
Heat oil in large skillet over medium-high heat. When oil starts to sizzle, add onions.
Cook until edges start to brown. Stir frequently.
While onion cooks, cut tomatoes and mushrooms into large dice. Cut green onions into small dice.
Rough chop basil and then bruise slightly.
When onion is ready, add rest of vegetables.
Combine well and lower heat to medium.
Cook 5 minutes, stir occasionally.
Add water, puree, garlic, pepper and salt (or Mrs. Dash].
Combine very well. Lower heat to simmer. Cook another 5-6 minutes or until mushrooms start to give off their liquid and and start to soften.
DO NOT COVER.
Remove from heat. You want this dish to have consistency and not become mushy. This will not have alot of liquid when done.
This can be divided, and packaged up for the freezer. It has a very long freezer shelf life.
This makes a very good starter to a tomato sauce. It makes a very different pasta sauce when you add some sour cream or plain yogurt. It is wonderful for soups and stews. I use it mixed with some yogurt to top my salmon patties. It's yummy over baked potato or stirred into a bean dish.
* Save those stems! Clean them, cut off the very bottom and then cut the rest of the stems into small pieces. Put into a freezer container, just cover with water, add scant pinch of salt, seal and freeze. You can add to this container at any time, just make sure the the stems are covered by water. Now they are ready, water and all to use in a soup or stew!
** I like to use a combo of fresh ground peppers, such as pink, and green along with the black. Nowadays, you can buy that type of combo in a handy small grinder in your supermarket.
Dad's Cocktail Sauce


Ingredients:
catsup, Worcestershire sauce, lemon juice

Directions:
"Stir all together well, chill and serve with shrimp or other seafood."
Stuffed Round Steak


Ingredients:
spinach, basil pesto

Directions:
set steaks out to dry cut steaks in preparation for stuffing approx 1 hour.
mix drained spinach and goat cheese.
stuff steaks with goat cheese, spinach stuffing.
wrap steaks in bacon and close with tooth pick.
sear on each side.
baste with pesto sauce and put in oven 350 degrees for 30 minutes ( depending on  thickness ].
Pumpkin Bran Muffins


Ingredients:
whole wheat flour, rolled oats, baking soda, cinnamon, nutmeg, canned pumpkin, skim milk, maple syrup, vanilla extract, raisins

Directions:
Spray muffin pan (12 muffin size] with cooking spray.
Combine dry ingredients in large bowl and mix well.
In separate bowl, combine all remaining ingredients except raisins; blend well.
Add liquid mixture and raisins to dry mixture; mix until ingredients are moistened.
Divide among muffin cups (Recipe originally said 10, I divide among 12 and it works fine].
Smooth top slightly.
At this point I sprinkle them with a little more cinnamon Bake at 400 for 20-25 min, or until center comes clean on toothpick/knife.
Cool on rack.
Coffee Liqueur (Kahlua) Cheesecake


Ingredients:
butter, cream cheese, caster sugar, plain flour, eggs, sour cream, lemon juice, dark chocolate, instant coffee powder, water, instant coffee powder, hot water, sugar

Directions:
Crumb Crust:.
Crush biscuits finely.
Add melted butter and mix well.
Press crumb mixture on base and sides of 20cm springorm pan.
Refrigerate while preparing filling.
Filling:.
Beat cream cheese until softened.
Combine with sugar and flour.
Beat well.
Beat in eggs, sour cream and lemon juice.
Pour half cheesecake mixture into prepared crumb crust.
Put roughly chopped chocolate, coffee powder, liqueur, water and lightly beaten egg yolk in top of double saucepan.
Stir over simmering water until chocolate melts and mixture becomes thick.
Remove from heat and cool slightly.
Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
Top with remaining cheesecake mixture.
Swirl remaining chocolate through top half of cheesecake.
Bake in 170 degrees Celsius oven 1 hour to 1 hour ten minutes or until set.
Remove from oven.
Allow to become cold.
Refrigerate overnight.
Remove sides from pan.
Put cheesecake onto serving plate.
Top with prepared cream.
Cream:.
Dissolve coffee powder in hot water.
Put cream, coffee and sugar in bowl.
Refrigerate 30 minutes.
Beat until thick.
Spicy Sausage Pita Pocket


Ingredients:
"cheese"

Directions:
First, heat a pan on medium heat (I like to spray a little cooking spray, because the sausages sometimes stick] and then cook the two sausage patties until browned.
Then take the slices of cheese and place them on the sausage pattie, and turn the heat down to low.
When the cheese is a little melted take the patties and place them in the halfed pita pocket. Then put the pocket back in the pan, and brown until lightly toasted on both sides.
Lastly, take out the pita pocket and spoon the sauce into the sandwich.
enjoy.
*NOTE: you can use any type of cheese or meat and sauce.
Delicious Onion Rings


Ingredients:
onions, vanilla ice cream, flour, salt

Directions:
Pour liquid ice cream into a medium sized mixing bowl and add onion slices.  Toss to coat thoroughly.  Let set for about 2 hours, tossing to coat about every 20-30 minutes.
Put flour in a medium or large mixing bowl.  Drain onion rings and add to flour.  Toss to coat completely.
Heat oil in large pot or deep fryer.  When hot add onion rings and fry until golden brown, turning once.
When done, place on paper towel to drain, then salt to taste.
Teriyaki Cashew Green Beans


Ingredients:
honey, butter, margarine, onion, fresh green beans, frozen green beans, cashews

Directions:
In a small bowl, combine teriyaki sauce and honey; set aside.
In a large saute pan, melt butter over medium-high heat.
Add pepper and onion, saute for 5 to 6 minutes, or until tender.
Add beans, cashews, and teriyaki-honey mixture; toss gently until heated through.
Sneaky, Gotcha Flavored Tender Chops


Ingredients:
orange, juice of, fresh lemon rind, of fresh mint, sugar, mixed herbs, paprika, nutmeg

Directions:
In the top of a double boiler, over simmering water, mix all the ingredients except the pork chops Heat until the sugar has completely dissolved.
Place the chops in a casserole with a lid.
Spread the seasoned mixture over the chops and bake covered in a slow 300°F over for 2 hours.
Caprese Shrimp Salad
Category: salad
By Roberta

This is a seafood caprese salad for special occasions, such as Christmas eve in Italy when we have one fish course after the other! It is made up of caramelized tomatoes, poached prawns, and buffalo mozzarella, with an added crunch from toasted breadcrumbs.

Ingredients:
12  cherry tomatoes, halved and seeded
1 teaspoon white sugar
1 pinch oregano
1  celery stalk, chopped
1  carrot, chopped
1  onion, chopped
1 teaspoon peppercorns
salt and ground black pepper to taste
8  large shrimp, peeled and deveined
½ (8 ounce) ball fresh buffalo mozzarella
1 slice stale bread
1 ½ tablespoons extra-virgin olive oil, divided, or to taste
2 tablespoons sliced black olives
8  fresh basil leaves, or to taste

Directions:
Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Place cherry tomatoes on the prepared baking sheet, cut side up; sprinkle with sugar and oregano. Bake in the preheated oven until completely wilted, about 1 hour. Meanwhile combine celery, carrot, onion, peppercorns, and salt in a saucepan. Add enough water to fill the saucepan halfway. Cover and bring to a boil for 10 minutes. Add shrimp and poach for 5 minutes. Drain, peel, and chop shrimp. Cut buffalo mozzarella into cubes; place in a colander or sieve to drain off excess water. Place bread in the bowl of a food processor and pulse to make breadcrumbs. Heat 1 teaspoon olive oil in a pan over medium heat. Add breadcrumbs and cook until crispy and golden in color, about 3 minutes. Mix the buffalo mozzarella cubes with cooked shrimp in a large bowl. Add chopped black olives and season to taste with olive oil, salt, and pepper. Arrange on a serving plate and top with caramelized tomatoes and toasted breadcrumbs. Drizzle with some more olive oil and garnish with basil leaves.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 45 mins
Yields: 4 servings

Calories: 207.3
Fat: 9.7 g
Saturated fat: 4.6 g
Carbohydrates: 14.8 g
Sugars: 4.4 g
Dietary fiber: 3.6 g
Protein: 16.2 g
Cholesterol: 86.1 mg
Sodium: 268.4 mg
Gerald's Fruit Dip


Ingredients:
sweetened condensed milk, cream cheese, powdered sugar, vanilla

Directions:
In a mixing bowl, whip condensed milk and cream cheese until smooth., Add powdered sugar, vanilla and whipped topping., Stir until smooth. If mixture is too thick, add a small amount of canned milk.
Miso Salmon with Sake Butter
Category: world-cuisine
By Everettrj

After having Miso Salmon with Sake Butter at a favorite restaurant I immediately became obsessed with recreating this amazing dish at home. This is it! Serve it over sticky white rice with a side salad.

Ingredients:
2 cups water
1 cup short-grain white rice
1 cup snow peas
cooking spray
4 (6 ounce) 1-inch thick salmon fillets
¼ cup brown sugar, packed
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
1 tablespoon unsalted butter
2 tablespoons peeled, matchstick-cut fresh ginger
1 tablespoon minced shallots
½ cup sake (Japanese rice wine, such as Momokawa®)
1 tablespoon heavy whipping cream
½ cup cold unsalted butter, cubed
1 tablespoon sake (Japanese rice wine, such as Momokawa®)
½ teaspoon fresh lime juice
kosher salt to taste
1 tablespoon chopped fresh chives

Directions:
Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes. Place snow peas on top of the rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking dish with aluminum foil and coat with cooking spray. Arrange salmon fillets in the dish. Whisk brown sugar, soy sauce, water, and miso together in a small bowl. Spoon over salmon. Broil salmon in the preheated oven, basting it frequently with the topping mixture, until it is golden brown and flakes easily with a fork, 10 to 15 minutes. Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes. Whisk in cubes of butter one at a time until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt. Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a piece of salmon. Arrange snow peas around each plate. Garnish with chives.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 820.2
Fat: 44.3 g
Saturated fat: 20.7 g
Carbohydrates: 60 g
Sugars: 16.7 g
Dietary fiber: 2.4 g
Protein: 34.7 g
Cholesterol: 156.3 mg
Sodium: 783.9 mg
Fillet Steak With Pepper Cheese Sauce


Ingredients:
leeks, onion, pepper

Directions:
Place steaks on cold slightly oiled tray.
Cook under high grill for 2 minutes each side to seal.
For rare meat cook another minute each side.
Lower heat after sealing if you like med or well done steak and cook to your liking.
Pepper cheese Sauce- Heat oil in a medium pan, add leek or onion.
Stir over medium heat for 3 minutes or until tender.
Add stock and cheese a minute until cheese has melted and sauce has thickened.
Serve with steaks.
Chicken Yeffa


Ingredients:
boneless skinless chicken breasts, lean bacon, mustard, brown sugar

Directions:
Combine mustard, pineapple juice, and brown sugar in a small bowl until sugar is dissolved.
Slice each chicken breast to create two evenly sized pieces from each breast.
Wrap each chicken breast with a slice of bacon, and secure with a small skewer or toothpicks.
Brush the mustard sauce over the bacon and the chicken.
Grill over hot coals about 10 minutes, turning frequently and brushing with additional sauce.
Remove chicken from grill when cooked through.
In a small saucepan, heat remaining sauce until boiling, then spoon over chicken to serve.
Creamy Caramel Sauce


Ingredients:
water, caster sugar, caster sugar, light corn syrup, light sour cream, creme fraiche, fresh lemon juice, salt

Directions:
1.  Combine the water, caster sugar, and the corn syrup in a medium saucepan. Stir them together making sure no lumps of dry sugar remains. Brush down the insides of the pan with a little water, using pastry brush for any stray granules of sugar.
2.  Cover the saucepan and place it over medium heat for 4 minutes.
3.  After 4 minutes, remove the lid, increase the heat to high, and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a wet pastry brush.
4.  As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 degrees F, lower the heat to medium, which will slow the cooking.
5.  Continue to cook the sugar until it reaches 330-340 degrees F. It will be dark brown. Don't let it get too dark. Remove the pot from the heat and let it sit for 1 minute, or until the bubbles subside.
6.  Add the double cream to the caramel. It will bubble up vigorously, so be careful.  Vigorously whisk.
7.  Whisk in the remaining 2 tablespoon sugar, light sour cream or creme fraiche, lemon juice, and salt. This sauce is now ready to be served hot, warm or cooled.
Vegan Dlt (Dulse, Lettuce, and Tomato) Sandwiches


Ingredients:
vegan mayonnaise, tomatoes, lettuce

Directions:
Dry fry the dulse in a skillet over medium heat for a few minutes, until the leaves turn greenish (black=burnt].  Let cool.
Meanwhile, toast bread (if desired] and slice tomato.  Spread bread with vegenaise.  Top with dulse, lettuce, and tomato.  If desired, season with salt and pepper.
Savory Pistachio Mini Loaves


Ingredients:
all-purpose flour, baking powder, granulated sugar, salt, olive oil, milk, eggs, pistachios

Directions:
Preheat oven to 350 degrees F.
Grease and flour two small loaf pans (I use the small disposable tin foil ones sold in 3-packs for gift giving].
In a mixing bowl, whisk oil, milk, and eggs until combined and smooth.
In a larger bowl, combine all dry ingredients,except nuts.
Combine the wet& dry mixtures using a spoon just until combined- just don't overmix or it will toughen the bread.
Stir in nuts.
Pour into the prepared pans and bake approximately 20 minutes, or until a toothpick comes out clean.
Let cool on a wire rack.
Westlake Rice Porridge


Ingredients:
white rice, whole chickens, shrimp, fish sauce, fresh ginger, kosher salt, eggs, soy sauce, scallions, fresh cilantro leaves

Directions:
Bring 4 gallons (16 quarts] water and the rice to a rolling boil, and then add the whole chickens. Add the rib eye steak and sweet shrimp. Cover the pot with a lid, but vent it slightly with two chopsticks. Braise for 1 hour, and then season with fish sauce, grated ginger and salt. Allow the chickens to rest in the porridge until cooled, and then pull them out before serving. Slice the steak and add the slices to the porridge.
Soft-boil the eggs, peel and soak in soy sauce.
To serve, pour a good-sized serving of porridge into a large bowl and garnish with an egg, chopped scallions and cilantro.
Cook's Note: Reserve the chickens for another dish calling for cooked chicken.
Orange Buns
Category: bread
By DeeDee Henderson

You can make these into braids or buns. Frost with an orange icing and sprinkle some nuts on top, if desired.

Ingredients:
¼ cup butter
1 teaspoon white sugar
1 cup hot milk
2 tablespoons active dry yeast
6 cups bread flour, divided
½ cup white sugar
2  eggs
1 cup orange juice
1 tablespoon orange zest
1 teaspoon salt

Directions:
Stir butter and 1 teaspoon sugar into the hot milk until butter is melted. When mixture is lukewarm, stir in yeast and set aside for 5 minutes. When mixture is creamy, transfer to a large mixing bowl. Mix in 2 cups of bread flour. Add 1/2 cup sugar, eggs, orange juice, orange zest, and salt and beat until combined. Add remaining flour, mixing well after each addition, until it pulls away from the sides of the bowl. Knead for about 10 minutes. Transfer dough to a greased bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. If time permits, you can punch dough down, cover it, and let it rise again. Transfer dough to a lightly floured work surface. Cut dough into 3 balls, cover with plastic wrap, and let rest for 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Lightly grease two baking sheets or line with parchment paper. Shape each piece of dough into braided loaves or buns; place on baking sheets. Let rise until doubled, about 30 minutes. Bake until rolls or loaves are golden brown, 10 to 12 minutes for individual buns, about 20 minutes for braids. Frost rolls, if desired (see Cook's Note) or sprinkle with confectioners' sugar.

Prep time: 45 mins
Cook time: 20 mins
Total time: 2 hrs 50 mins
Yields: 2 - 1/2 dozen

Calories: 141
Fat: 2.5 g
Saturated fat: 1.3 g
Carbohydrates: 25 g
Sugars: 4.7 g
Dietary fiber: 0.9 g
Protein: 4.4 g
Cholesterol: 17.1 mg
Sodium: 97.4 mg
Herringpudding ( Sillpudding)


Ingredients:
salted herrings, potatoes, eggs, flour, milk, butter, white pepper

Directions:
Clean the herrings, take away all bones and soak them in water overnight.
Drain and slice the herrings in stripes.
Slice the boiled potatoes.
Grease an ovendish and layer it with potatoes and herring, starting and ending with potatoes.
Sprinkle white pepper on the herring and dot with the butter now and then.
Whisk eggs, flour and milk together and pour it over the herring/potatoes.
Bake at 435°F for about 50-60 minutes.
Chilled Cantaloupe Soup


Ingredients:
cantaloupe, dry sherry, dry sherry, sugar, mint leaf

Directions:
Discard seeds from cantaloupe. Scoop pulp from each cantaloupe, leaving shells 1/2 inch thick. Cut a thin slice from bottom of each shell, being careful not to cut a hole in the shell. This is so that the shells will sit flat, and can be used as soup bowls.
Combine cantaloupe pulp, sherry, sugar, and orange juice in container of an electric blender; process until smooth. Chill thoroughly. Serve in cantaloupe shells, and garnish with mint.
Creamy Spinach Dip


Ingredients:
cream cheese, sour cream, parmesan cheese, frozen spinach

Directions:
In food processor, mix cream cheese, sour cream and artichoke hearts by pulsing until even consistency.
Add roasted red bell pepper and Parmesan and mix by pulsing until creamy.
Put the mixture in a microwave safe dish of 6 cups (1.5 L].
Add spinach and mix.
Cover with a plastic wrap (leave a little side opened to allow steam to escape].
Microwave on HIGH power for 7 minutes or until the dip is hot and boiling in the sides.
Mix well.
Serve hot or warm.
Quick Microwave S'mores


Ingredients:
graham cracker, marshmallows

Directions:
Break graham cracker in half crosswise.
Place one half on small paper plate or microwavable plate; top with marshmallow.
Spread remaining 1/2 of cracker with fudge sauce.
Place cracker with marshmallow in microwave.
Microwave at HIGH 12 to 14 seconds or until marshmallow puffs up.
Immediately place remaining cracker, fudge side down, over marshmallow.
Press crackers gently to even out marshmallow layer.
Cool completely.
Happily Ever After Cocktail


Ingredients:
cranberry juice, ginger ale

Directions:
"Pour all ingredients into an old-fashioned glass, stir and serve."
Classic Onion Rings


Ingredients:
all-purpose flour, cayenne pepper, egg, soda water, onion

Directions:
Heat the oil in a deep fryer to 375 degrees F.
In a small bowl, mix together the flour, cayenne pepper, some salt and pepper, the egg and soda water. Before dipping the onion rings, add some ice cubes to keep the mixture very cold.
Dip the separated onion slices into the batter until they are all coated and set aside. Repeat with the remaining rings.
Deep fry the rings, a few at a time, until golden brown, 2 to 3 minutes. Remove to paper towels to drain. Season with salt and pepper and serve.
Cook's Note:
Ice makes the batter cold and that makes it better for frying.
Traditional Style Vegan Shepherd's Pie
Category: main-dish
By VeggieChefLaura

This is a traditional-style shepherd's pie like my Mum used to make, but completely vegan. All amounts are approximate and can be altered to your tastes!

Ingredients:
5  russet potatoes, peeled and cut into 1-inch cubes
½ cup vegan mayonnaise
½ cup soy milk
¼ cup olive oil
3 tablespoons vegan cream cheese substitute (such as Tofutti ®)
2 teaspoons salt
1 tablespoon vegetable oil
1 large yellow onion, chopped
2  carrots, chopped
3 stalks celery, chopped
½ cup frozen peas
1  tomato, chopped
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 pinch ground black pepper to taste
1 (14 ounce) package vegetarian ground beef substitute
½ cup shredded Cheddar-style soy cheese

Directions:
Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside. Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper. Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes. Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 551.9
Fat: 24.4 g
Saturated fat: 3.6 g
Carbohydrates: 64.5 g
Sugars: 8.2 g
Dietary fiber: 6.6 g
Protein: 20.2 g
Sodium: 1316.9 mg
Easy Ham & Potato Casserole


Ingredients:
ham, potatoes, onion, carrots, milk, Velveeta cheese slices

Directions:
Peel and slice potatoes, carrots, and onion.
Mix ham cubes with vegetables.
spray 11x14 baking dish with Pam.
Put vegetables in dish.
Mix soups and milk with a wire whisk.
When smooth add to vegetables and ham.
Mix well then sprinkle with salt& pepper.
You may cover the top with sliced Velveeta cheese if you prefer.
Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender.
Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars.
This way the ham is always tender and has it's own natural juices.  I mix the juices with the soups.
Blueberry Cream Pie- No Bake


Ingredients:
sweetened condensed milk, fresh lemon juice, heavy cream, fresh blueberries, 9-inch graham cracker crust

Directions:
In a large bowl, combine the sweetened condensed milk, lemon juice, and heavy cream; mix well.
Fold in the whipped cream then gently stir in the blueberries until thoroughly combined.
Pour into the pie crust, cover and chill overnight, or for at least 8 hours.
Non-Fat Miso Sauce


Ingredients:
miso, vinegar, sugar, artificial sweetener

Directions:
Soften the miso about 30 minutes before using.
Combine all ingredients until smooth.
Multiply or double the recipe as needed, always keeping the ration of 1 to 1 to 1/2 of miso, vinegar, and sweetness.