xiaoxl/recipe_data huggingface dataset:
Mushroom Cookies (Mantar Kurabiye)


Ingredients:
eggs, butter, powdered sugar, cornstarch, vanilla extract, baking powder, flour

Directions:
Preheat the oven to 375.
Cream the butter and sugar.
Add eggs and beat well.
Add in the rest of the ingredients except for cocoa. Mix well by hand and knead. The dough will be quite soft.
Allow the dough to rest for 5 minutes.
Roll dough into 1-inch balls.
Place cocoa in a small bowl and pour 1 tbsp water in another small bowl. Soak the rim of a bottle cap in the water, then dust it with cocoa. Press the rim of the bottle cap lightly on the dough. You'll need to wipe the rim of the bottle with a tissue occasionally.
Bake for about 18 minutes. Don't let them turn a golden brown or they will lose the melt-in-your-mouth character!
Arrange them on the wire rack until they cool down.
African Peanut Chicken Soup


Ingredients:
olive oil, chicken breasts, onion, garlic cloves, sweet potatoes, green bell pepper, red bell pepper, chicken broth, tomato juice, ginger, cayenne pepper, crunchy peanut butter

Directions:
Heat 1 Tbsp olive oil in a large pot.
Add 2-3 chicken breasts, diced; 1 onion,chopped; and 3 cloves of garlic, chopped.
Stir and cook 5 minutes or until chicken is done.
Peel 2 medium sweet potatoes then either grate, food process, chop, or bake/microwave and mash them.
Add the sweet potatoes to the pot along with 1 green bell pepper, chopped; 1 red bell pepper, chopped; 2 cans of chicken broth (or 3 1/2 cups chicken broth made with chicken bullion]; 1 1/2 cups V-8 or tomato juice; 1 teaspoons ginger; and 1/2 teaspoons cayenne pepper. Mix well.
Bring to a boil. Reduce heat. Cover and simmer 10-15 minutes or until veggies are tender, stirring occasionally.
Add 1/2 cup crunchy peanut butter and stir constantly until well blended.
Serve.
Perfectly Paired Turkey Injection Marinade and Rub
Category: side-dish
By my4teengirls

This delicious marinade paired with the rub gives your turkey just the right amount of flavor while helping to make it melt-in-your-mouth tender and juicy. Great for deep frying or just plain old roasting.

Ingredients:
1 cup chicken broth
½ cup lemon juice
½ cup butter, melted
1 clove garlic, minced
1 teaspoon English mustard powder
1 teaspoon minced fresh ginger
1 cup butter, softened
3 sprigs fresh rosemary, leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and chopped
2 small cloves garlic, minced
1 (14 pound) whole turkey, neck and giblets removed
1 tablespoon olive oil, or to taste  (Optional)
1 pinch salt and ground black pepper to taste  (Optional)

Directions:
Stir chicken broth, lemon juice, 1/2 cup melted butter, 1 clove garlic, mustard powder, and ginger together in a bowl. Cover bowl with plastic wrap and refrigerate marinade for flavors to blend, about 30 minutes. Mix 1 cup softened butter, rosemary, thyme, and 2 cloves garlic together in a bowl until rub is evenly combined. Separate skin from the meat of the turkey by running your hand under the skin to separate. Spoon rub mixture evenly under the skin in several different parts of the turkey. Pour marinade into a meat injector and inject the meatiest parts of turkey with marinade, changing the angle of the needle several times. Brush turkey with olive oil and season with salt and pepper; place in roasting pan and cover with plastic wrap. Refrigerate turkey for 12 to 24 hours.

Prep time: 20 mins
Total time: 12 hrs 50 mins
Yields: 16 servings

Calories: 800.1
Fat: 50 g
Saturated fat: 20 g
Carbohydrates: 1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 81.4 g
Cholesterol: 316 mg
Sodium: 440.8 mg
Beef, Mushroom and Guinness® Pie
Category: world-cuisine
By Melanie Booth

A delicious traditional beef and mushroom pie. The Irish stout gives the dish a very rich flavor.

Ingredients:
3 tablespoons olive oil, divided
1 pound cubed beef stew meat
2 slices bacon, chopped
1  white onion, chopped
1  carrot, sliced
⅓ pound crimini mushrooms, sliced
1 clove garlic, crushed
1 teaspoon white sugar
1 ½ tablespoons all-purpose flour
1 cup Irish stout beer (such as Guinness®)
1 ¼ cups beef stock
½ teaspoon ground thyme
2  bay leaves
½ teaspoon cornstarch, or as needed
1 teaspoon water
1 sheet frozen puff pastry, thawed
1  egg, beaten

Directions:
Heat 2 tablespoons of olive oil in a large pot over medium heat, and brown the beef stew meat on all sides, about 10 minutes; set aside. Heat the remaining 1 tablespoon of olive oil, and cook the bacon just until it begins to brown; stir in the onion, carrot, mushrooms, garlic, and sugar. Cook the vegetables until soft and browned, 10 to 15 more minutes. Stir in the flour until smoothly incorporated, and gradually mix in the Irish stout beer and beef stock. Mix in the thyme, bay leaves, and the reserved cooked beef. Cover, and bring the mixture to a boil; reduce heat to a  simmer until the meat is tender, about 1 hour and 15 minutes; stir occasionally. Remove the cover, turn the heat up to medium, and let the stew boil until slightly thickened, about 15 more minutes. Mix cornstarch with water, and stir into the stew; let simmer for 30 more minutes to blend flavors. Remove from heat; discard bay leaves. Preheat oven to 350 degrees F (175 degrees C). Spread the filling into a 9-inch pie dish; trim the puff pastry into a 10-inch circle, and place on top of the filling. Pinch and crimp the edges of the pastry with a fork, sealing it to the dish; cut 2 steam vents into the pastry with a sharp knife. Brush the top of the pie with beaten egg. Bake in the preheated oven until the crust is browned, 30 to 40 minutes.

Prep time: 25 mins
Cook time: 2 hrs 35 mins
Total time: 3 hrs
Yields: 1 pot pie

Calories: 500.1
Fat: 31.7 g
Saturated fat: 8.2 g
Carbohydrates: 28.6 g
Sugars: 3.8 g
Dietary fiber: 2.4 g
Protein: 21.8 g
Cholesterol: 77.2 mg
Sodium: 258.8 mg
Pineapple Coconut Chess Pie
Category: desserts
By Krystina

A delicious chess pie with the tropical flavors of pineapple and coconut.

Ingredients:
1 ½ cups white sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
¼ teaspoon salt
4  eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup butter, melted
1 (3.5 ounce) package flaked coconut
1 (15 ounce) can crushed pineapple, drained
1 (9 inch) unbaked pie crust

Directions:
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell. Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch pie

Calories: 471.5
Fat: 20.4 g
Saturated fat: 10.6 g
Carbohydrates: 68.7 g
Sugars: 51.4 g
Dietary fiber: 3 g
Protein: 5.8 g
Cholesterol: 108.3 mg
Sodium: 312.4 mg
Marcinho's "GROWN-FOLKS' (Adult's Only) BREAKFAST CEREAL&qu


Ingredients:
milk, sour cream, sugar, sea salt, milk, banana

Directions:
In a mixing bowl, combine cereal, sugar, and nuts.
Add sliced banana.
Add milk, and gently combine to coat thoroughly.
Fold in Sour Cream (Light, or Full-Fat].
Portion into cereal bowls.
Sprinkle with cinnamon.
Add milk, to taste.
Serve immediately.
Monkey"s Yummy Beet Smoothie


Ingredients:
beet, berries, banana, kale, chard leaves, vanilla, water

Directions:
Measure all ingredients.
Tear greens into small pieces omitting stems.
Place the ingredients in a blender and process until smooth.  Add more ice or water for the desired consistency.
I have created a family vegetable cookbook and this recipe is from my cookbook, hopefully going to print soon.
Sheet Pan Chicken Mango Fajitas
Category: meat-and-poultry
By Fioa

Chicken tenders, cubed mango, and sliced peppers are tossed with lime juice, agave, and olive oil to make these quick, tasty sheet pan fajitas.

Ingredients:
cooking spray
1 ½ pounds chicken tenders, halved lengthwise
2 tablespoons olive oil
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper
2 cups cubed mango
1  red onion, sliced
1  red bell pepper, cut into 1/2-inch strips
1  green bell pepper, cut into 1/2-inch strips
2 tablespoons agave nectar
2 tablespoons lime juice
12 (6 inch) corn tortillas, warmed

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray. Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice; toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet. Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven's broiler and place baking sheets about 6 inches from the heat source; broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 362
Fat: 9.4 g
Saturated fat: 1.7 g
Carbohydrates: 43.6 g
Sugars: 16 g
Dietary fiber: 6.3 g
Protein: 27.8 g
Cholesterol: 64.6 mg
Sodium: 388.4 mg
Chickpea and Fresh Tomato Couscous With Curry Dressing


Ingredients:
fresh tomato, chickpeas, raisins, couscous, boiling water, curry powder, lemon juice, garlic cloves, salt

Directions:
To cook couscous, place in a bowl with equal amount boiling water and cover for 5 to 8 minutes.
While couscous cooks, dice tomato and rinse chickpeas.
To prepare sauce, mix olive oil, curry powder, lemon juice, garlic and salt by hand in a small bowl.
Divide cooked couscous between two large plates or pasta bowls.
Pour chickpeas, diced tomato and raisins on top of couscous (half of each per dish].
Using spoon, drizzle generous amount of sauce over all ingredients. Serve and savour!
Sylvia's Buttercream Icing


Ingredients:
vegetable shortening, butter, vanilla, icing sugar, milk

Directions:
Using an electric mixer, cream butter, shortening and vanilla. Gradually add the sugar 1 cup at a time, and beat well on medium speed (scrape sides and bottom of bowl often].
Once all the sugar is mixed in, add milk and beat at medium speed until light and fluffy.
Keep refrigerated and covered until needed.
Homemade Rosemary Chicken Ravioli


Ingredients:
ground chicken, fresh rosemary, fresh garlic, eggs, water, olive oil, white flour, semolina flour

Directions:
For filling, place all ingredients in a blender or food processor, blending into a paste. Add broth, milk, or cream as needed to moisten.
Set aside.
Blend the eggs, water, and oil.
In a medium bowl place white flour and 1 c semolina.
Make a well in the center and pour in egg mixture.
Knead about 10 times adding flour and water as needed.
It will be a very stiff dough.
Wrap in plastic and let rest at least 30 minutes.
Divide in fourths.
Roll out to setting 5 on pasta maker and form sheets 25" by 5".
You can hand roll the dough to these specifications as well.
If you have a ravioli press place dough on top of forms, and place 1 or 2 tsp of filling into each ravioli. With no press put two balls of filling down the dough strip at a time.
Brush water on edges and between filling balls.
Place A strip of dough on top and seal according to your press.
If by hand use a roller or by hand  to seal sides and cut into ravioli.
Let them dry at least 10 minutes.
Cook in boiling water for 10 minutes.
Serve w/ alfredo sauce recipe #123545 .
Lemon Paresean and Pepper Dip


Ingredients:
sour cream, romano cheese, lemon juice, lemon zest, kosher salt, cracked black pepper

Directions:
Mix all the ingredients together., Serve with plain potato chip or plain cracker so it stands out.
Warm White Bean Salad


Ingredients:
olive oil, plum tomatoes, onion, green bell pepper, fresh sage, garlic clove, salt, fresh ground black pepper, cannellini beans

Directions:
Heat the oil in medium nonstick skillet.
Add the tomatoes, onion, bell pepper, sage, garlic, salt and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes.
Take off the heat and stir in the beans.
Irish Cream Coffee


Ingredients:
Baileys Irish Cream, coffee, maraschino cherry

Directions:
Add the Bailey’s and whiskey to a preheated coffee glass.
Slowly add in the coffee; give a little stir.
Top with whipped cream; garnish with a cherry.
Shrimp Couscous Salad
Category: salad
By Isabelle

For a beautiful, flavorful cold salad and a wonderful variation from the standards, try this easy and delicious couscous.  Shrimp and tomatoes are tossed with couscous and feta cheese, then dressed in a garlic vinaigrette. Always a hit, and never goes to waste.

Ingredients:
2 cups couscous
2 cups water
¾ cup olive oil
¼ cup apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 clove garlic, crushed
salt and pepper to taste
1  red bell pepper, chopped
1  yellow bell pepper, chopped
1 ½ pounds cooked shrimp, peeled and deveined
2 medium tomatoes, chopped
1 cup chopped fresh parsley
1 cup crumbled feta cheese

Directions:
Pour water into a saucepan, and bring to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then immediately fluff with a fork. (otherwise it will clump). Set aside to cool. In a small bowl, whisk together the olive oil, cider vinegar, Dijon mustard, garlic, salt and pepper. Set aside. In a large salad bowl, toss together the shrimp, cooled couscous, red and yellow bell peppers, tomatoes, parsley and feta cheese. Whisk vinaigrette to blend, then pour in about half of it over the couscous. Toss to coat, and add more dressing to coat thoroughly without drenching. Refrigerate at least 2 hours before serving.

Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 8 servings

Calories: 529.7
Fat: 28.4 g
Saturated fat: 7.8 g
Carbohydrates: 38.7 g
Sugars: 3.2 g
Dietary fiber: 3.2 g
Protein: 28.7 g
Cholesterol: 194 mg
Sodium: 570.1 mg
Foiled Again!  Baked Tilapia With Roasted Vegetables #RSC


Ingredients:
kosher salt, fresh ground black pepper, lemon, zest of, olive oil, butter, cauliflower, red onion, grape tomatoes, olive oil, kosher salt, fresh ground black pepper, fresh parsley

Directions:
Preheat oven to 400 degrees F; line 2 baking sheets with aluminum foil and cut off an additional 4 squares of foil to make fish packets.
Melt butter in olive oil over low heat; brush foil squares with just a small amount of this mixture (the remainder will be used for the sauce] - alternatively, you can spray the foil with cooking spray.
Season both sides of the fish with salt and pepper; lay one fillet on each foil square and grate the lemon zest over each.
Close up packets and arrange on a prepared baking sheet; bake until fish flakes easily with a fork, 20 to 25 minutes.
Meanwhile, place cauliflower florets, onion, and tomatoes in a bowl and drizzle with olive oil; arrange, in a single layer, on the other prepared baking sheet.
Season vegetables with salt and pepper and roast until cauliflower just begins to brown on the edges and tomatoes soften and collapse, about 15 minutes.
Once fish and vegetables are done, place almonds in remaining olive oil/butter mixture and heat just until almonds are golden, only about 1 minute - be careful, they burn easily (even if they do brown, they are still good].
Open packets and plate fish with cauliflower mix along side; top with sauce and garnish with fresh parsley.
Green Oat Pancakes for St. Patrick's Day from More With Less Mom


Ingredients:
buttermilk, old fashioned oats, flour, wheat flour, baking soda, salt, cinnamon, wheat germ, brown sugar, eggs, applesauce

Directions:
If you do not have buttermilk you can measure out 4 Tbl vinegar, add enough milk to make 4 c, and let that sit 5 minute Then soak your old fashioned oats in the buttermilk. You can use quick cooking oats and skip the soaking. If you soak for 5 minutes the texture will be a little different from a regular pancake, but your kids won’t know there are oats in there. If you soak for 2-3 min you will still have an oaty texture to your pancakes that I like.
If you want to make a simple syrup topping: Combine 1 c water, 1 c sugar, stir to dissolve sugar. Add 2 c chopped/sliced fruit (blueberries, strawberries, apples]. Simmer about 10 min, while you are making your pancakes.
Combine flours, baking soda, salt, cinnamon (optional, modify amount to taste], wheat germ (also optional, modify amount to taste], and brown sugar. You should be able to decrease the sugar but I did not try it.
In another bowl mix egg, applesauce, food coloring, and buttermilk/oat mixture. You can see in the pictures the green I got from 10 drops, you may want to add more color.
Stir wet into dry just until moistened.
Pour by 1/3 cupful onto a greased hot griddle at 350 degrees. Turn when bubbles form on top. I found with this recipe they were often done when the first bubble popped. Cook until the second side is golden brown.
I put my pancakes on a cookie sheet in a warm oven until they are all done.
We served with applesauce, strawberry simple syrup, powdered sugar, or maple syrup. You could also try molasses.
Chipotle Mayonnaise


Ingredients:
mayonnaise, chipotle chile, adobo sauce, Dijon mustard, lime juice, salt

Directions:
"Mix the ingredients together and store in refrigerator."
Stuffed & Baked Cornish Game Hens


Ingredients:
butter, onion, celery, carrot, green bell pepper, garlic cloves, dried basil, dried oregano, fresh parsley, butter

Directions:
Preheat oven to 325 degrees F (165 degrees C].
In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
Place stuffed birds in a 9x13 inch baking dish, breast side up.
Drizzle with 1/4 cup melted butter.
Cover dish and bake in the preheated oven for 1 1/2 hours.
Remove cover and brown at 500 degrees F (260 degrees C].
Cauliflower Zucchini Scalloped Potatoes


Ingredients:
cauliflower, onion, 2% low-fat milk, parmesan cheese, flour, potatoes, zucchini

Directions:
Preheat oven to 350*F.
Using a blender, puree the cauliflower, chopped onion, milk, 1/2 c parmesan and the flour;  season with salt and pepper.  In a small bowl, combine 2 tablespoons parmesan with the breadcrumbs.
Spread 1/2 c cauliflower puree in the prepared baking dish.  Top with half of the potatoes, then with half of the zucchini.  Sprinkle with the half each of the sliced onions and remaning parmesan.  Spread half of the remaining cauliflower puree on top.  Layer the remaining potatoes, zucchini, sliced onions, parmesan and cauliflower puree.  Cover with foil and bake for 45 minutes, then discard the foil.  Sprinkle with the breadcrumb mixture on top and bake until golden-brown, about 30 minutes.
Let cool for 10 minutes before serving.
Vaguely Oriental Turkey Hash


Ingredients:
potato, onion, celery, ground turkey, ketchup, oyster sauce

Directions:
Clean and dice the potato in 1cm dice, and put it in a well-seasoned or nonstick skillet with about 1 cup of water.
Simmer until the water is mostly evaporated, stirring occasionally.
Meanwhile, peel and dice the onion, and dice the celery.
When the water has evaporated add the turkey, breaking it up small. If it is very lean, you may need to add a little oil.
Once it has rendered a little fat, add the onion and celery.
Saute until the meat is no longer pink and the onion and celery are soft.
Add the peas, ketchup and oyster sauce; mix well.
Add a quarter cup to half a cup of water to moisten.
Simmer a few minutes until the vegetables are done.
Serve over steamed rice.
I like this quick supper dish even better when served with lots of Vietnamese chile-garlic sauce.
It is worthwhile getting premium oyster sauce in spite of the price as a little goes a long way and the cheaper ones are mostly water, sugar, salt and cornstarch.
Summer Melon Smoothie


Ingredients:
melon, powdered sugar

Directions:
Place ice cubes in heavy-duty plastic bag and pound with mallet or hammer until coarsely crushed.
In blender, combine melon, ice and powdered sugar. Cover; blend until almost smooth.
Maple Bacon Monkey Bread
Category: breakfast-and-brunch
By turquoise

Sweet and salty monkey bread with a delicious twist - bacon! This recipe was created from two existing recipes, with the idea courtesy of the St. Louis Post Dispatch.

Ingredients:
cooking spray
1 (12 ounce) package bacon
½ cup margarine
¾ cup packed dark brown sugar
½ cup maple syrup
¾ cup white sugar
2 teaspoons ground cinnamon
2 (16.3 ounce) packages refrigerated biscuit dough, separated and cut into quarters

Directions:
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9-inch fluted tube pan (such as Bundt®) with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble and remove extra fat. Melt margarine in a small saucepan over medium heat; stir in brown sugar and maple syrup. Bring mixture to a boil; cook and stir until mixture begins to foam, about 1 minute. Remove saucepan from heat. Mix white sugar and cinnamon in a resealable plastic bag; add 6 to 8 biscuit pieces at a time and shake until well coated. Pour any remaining sugar-cinnamon mixture into brown sugar mixture. Place saucepan over medium heat and cook and stir until sugar dissolves, 2 to 3 minutes. Sprinkle 1/4 the bacon pieces in the bottom of the tube pan; pour in about 1/4 the brown sugar mixture. Arrange 1 layer of biscuit pieces in the tube pan; sprinkle in 1/4 the bacon pieces. Drizzle about 1/4 the brown sugar mixture over the biscuit pieces. Continue layering until all the ingredients are used, ending with a drizzle of brown sugar mixture. Bake in the preheated oven until biscuits are cooked through, about 35 minutes. Allow to cool in pan, 10 to 20 minutes; invert onto a serving plate.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 25 mins
Yields: 16 servings

Calories: 373.7
Fat: 16.3 g
Saturated fat: 3.9 g
Carbohydrates: 51.2 g
Sugars: 29.5 g
Dietary fiber: 0.6 g
Protein: 6.5 g
Cholesterol: 8.3 mg
Sodium: 801.1 mg
Best Sloppy Joes
Category: main-dish
By SWMIMOM

This is a recipe that I got a long time ago, and my boyfriend absolutely loves.

Ingredients:
1 pound ground beef
1 cup ketchup (such as Heinz®)
½ (12 ounce) bottle chili sauce (such as Heinz®)
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup brown sugar
½ teaspoon mustard powder
hamburger buns

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ketchup, chili sauce, onion, green bell pepper, brown sugar, and mustard powder into ground beef; bring to a boil. Reduce heat and simmer until flavors have blended, about 15 minutes; serve on hamburger buns.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 349.4
Fat: 13.9 g
Saturated fat: 5.1 g
Carbohydrates: 38.9 g
Sugars: 18.4 g
Dietary fiber: 1.3 g
Protein: 17.5 g
Cholesterol: 46.4 mg
Sodium: 733.3 mg