xiaoxl/recipe_data huggingface dataset:
Mango Lassi


Ingredients:
yoghurt, mango, honey, lime, vanilla bean

Directions:
In a blender combine the yoghurt, mango, honey, and lime juice. Scrape the seeds of the vanilla bean and add to the mixture. Blend until smooth. Garnish with lime zest and serve.
The Traditional Lassi is a salty yoghurt drink that has a thicker consistency than the plain one. It can be flavored with various spices and ingredients, but almost always includes ground cumin powder.
Vanilla beans can usually be used several times depending on how strenuously you've used them. For instance, if you've placed a vanilla bean in a pitcher of lemonade or a container of mulled cider or wine, the bean will still contain a lot of flavor when the beverage is gone. However, if you soak a vanilla bean in a hot cream mixture then scrape out the seeds and pith, you will probably still have some flavor left in the pod, but it won't be very strong.
Rinse and dry the bean pieces after using them. If there is only the pod left, or, if you've used the bean several times for flavoring beverages let the pieces dry, and retire them to the sugar or coffee jar as they will exude a delicate flavor and fragrance for some time to come. Beans that have been used once or twice can also be ground up and used to add additional flavor to ice creams, cookies, and many other foods.
Cook's Notes:
The Plain Lassi is a classic recipe from Northern India.
Combine buttermilk (or yoghurt thinned with water] flavored with sugar.
Frequently I come across recipes that call for scraping the seeds from the vanilla bean and discarding the rest. What a waste! The entire bean is filled with flavor and, in fact, the pod has more flavor than the seeds. You can cut the bean and use a portion at a time or you can use the whole bean, depending on the depth of flavor you wish.
To cut open a bean, lay it flat on a cutting surface. Holding one end of the bean to the surface, carefully slice the bean open lengthwise. When you separate the bean, thousands of tiny seeds are exposed. This step shows why it is technically a seed-pod rather than a bean. Cutting the bean open before placing it in a liquid means more of the surface of the bean is exposed resulting in greater flavoring properties. You can also scrape the seeds from the pod before removing the bean if you choose.
Fruit and Almond Cheese Tart


Ingredients:
cream cheese, almond paste, sweetened condensed milk, lemon juice, lemon zest

Directions:
1 refrigerated pie crust (1/2 of a 15-ounce package]
6 ounces low fat cream cheese, softened.
1/4 cup canned almond paste, broken into small chunks.
1 can (14 ounces] sweetened condensed milk.
1/4 cup lemon juice.
1 tablespoon grated lemon zest.
1 can (16 ounces] apricot halves, drained.
1 can (16 ounces] pear halves, drained.
3 tablespoons toasted sliced almonds.
Heat the oven to 450º F. Press the pie crust into a 9-inch tart pan or pie plate. Prick the bottom with a fork. Bake for 11 to 14 minutes or until golden. Remove from the oven; cool on a wire rack. Meanwhile, blend the cream cheese and almond paste in a mixer or food processor until smooth. Blend in the condensed milk, lemon juice and zest. Spread the mixture in the bottom of the baked pastry shell. Arrange the fruit, cut sides down, alternating apricots with pears in a decorative pattern on top of the filling. Sprinkle with the almonds. Refrigerate until the filling is firm, at least 3
Nutritional Information Per Serving:  Calories 470; Total fat 19g; Saturated fat 8g; Cholesterol 35mg; Sodium 230mg; Total carbohydrate 69g; Fiber 4g; Protein 9g; Vitamin A 40%DV*; Vitamin C 10%DV; Calcium 20%DV; Iron 6%DV   *Daily Value.
Junior's Golden Corn Muffins


Ingredients:
all-purpose flour, yellow cornmeal, baking powder, salt, unsalted butter, vegetable shortening, sugar, vanilla extract

Directions:
Preheat oven to 400°F.
Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
Cream the butter and shortening in a large bowl (I use Kitchen Aid] with an electric mixer on high for 2 minutes.
Then, with mixer still running, gradually add sugar, then eggs, one at a time.
Continue beating until the batter is creamed and light yellow colored (may look slightly curdled] and add the vanilla.
Reduce mixer speed to low.
Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
Repeat, beating in the rest of the flour mixture, then the rest of the milk.
Beat the batter until well blended, about 1 minute more.
Spoon into muffin tins, almost up to the top.
Bake at 400°F for first 10 minutes.
Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
Makes one dozen regular muffins or 6 jumbo.
Afterburner


Ingredients:
vodka, Tabasco sauce

Directions:
Pour both into a shot., Give to someone else to drink., Watch them suffer.
Easy Croissants


Ingredients:
milk, sugar, flour, milk, salt, sugar, egg, butter, flour, butter, egg

Directions:
Stir warm milk and sugar together.
Add yeast.  Let stand 10 minutes.
Stir  well.
Add flour; beat well.
Add milk, sugar and egg.
Beat until smooth.
Add  butter; beat and set aside.  In a large mixing bowl, place the 4 cups of flour  and the chilled butter.
Cut butter into flour until pieces are the size of  beans (not too small].  Pour the liquid batter into the flour mixture; stir  until moistened.Cover the bowl with plastic wrap.
Refrigerate for at least 4  hours or overnight.  Remove from refrigerator.
Press into a compact ball on a  floured board and divide into 4 parts.
Roll each into a circle 12" or 16".Cut  each circle into 6 or 8 pie-shaped wedges.
For each croissant roll a wedge  towards the point.Shape into a crescent and place on ungreased baking sheet.   Let  rise at room temperature until doubled.(May take 2   hours or more]. Brush  each with egg beaten with cold  water.
Preheat oven to 400 F.
Place croissants in oven.
Lower temperature to 350 F and bake for 15 - 20   minutes until golden.
Vegetable Trio


Ingredients:
carrots, fresh green beans, fresh mushrooms, salt, dried thyme, butter

Directions:
"In large skillet, cook and stir everything over med. heat for 15 min, or until beans are crisp tender."
Low Fat Full Taste Muffins


Ingredients:
zucchini, bananas, brown sugar, egg, baking soda, baking powder, all-purpose flour, quick-cooking oatmeal, salt, raisins

Directions:
In a large bowl, mix together flour, oatmeal, soda, powder and salt.
In a separate bowl combine zucchini and banana to equal 2 1/2 cups.
Add sugar and eggs.
Add wet to dry and mix until well incorporated.
Stir in raisins.
Fill greased or lined muffin pan and bake in a 350 degree oven for 25-35 minutes.
Pierogi (Polish Dumplings)
Category: main-dish
By TAB

This recipe has been a family favorite passed on from generation to generation. We traditionally make these for Christmas, but they can be made for any special event. There's some work involved, but the outcome is rewarding! After the perogies have boiled, they can be fried in some butter and onions or served with sour cream.

Ingredients:
2 tablespoons butter
⅓ cup chopped onion
1 ½ cups sauerkraut, drained and minced
salt and pepper to taste
3 tablespoons butter
½ cup chopped onion
2 cups cold mashed potatoes
1 teaspoon salt
1 teaspoon white pepper
3  egg
1 (8 ounce) container sour cream
3 cups all-purpose flour
¼ teaspoon salt
1 tablespoon baking powder

Directions:
To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.  Stir in the onion, and cook until translucent, about 5 minutes.  Add the drained sauerkraut and cook for an additional 5 minutes.  Season to taste with salt and pepper, then remove to a plate to cool. For the mashed potato filling, melt the butter in a skillet over medium heat.  Stir in the onion, and cook until translucent, about 5 minutes.  Stir into the mashed potatoes, and season with salt and white pepper. To make the dough, beat together the eggs and sour cream until smooth.  Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.  Knead the dough on a lightly floured surface until firm and smooth.  Divide the dough in half, then roll out one half to 1/8 inch thickness.  Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the mashed potato filling into the center of each round.  Moisten the edges with water, fold over, and press together with a fork to seal.  Repeat procedure with the remaining dough and the sauerkraut filling. Bring a large pot of lightly salted water to a boil. Add perogies and cook for 3 to 5 minutes or until pierogi float to the top. Remove with a slotted spoon.

Prep time: 25 mins
Cook time: 15 mins
Total time: 1 hr 40 mins
Yields: 48 perogies

Calories: 252.8
Fat: 10.6 g
Saturated fat: 6 g
Carbohydrates: 33.2 g
Sugars: 1.5 g
Dietary fiber: 2.1 g
Protein: 6.4 g
Cholesterol: 68.3 mg
Sodium: 698.3 mg
The Best Sauteed Bok Choy


Ingredients:
bok choy, onion, gingerroot, olive oil, fish sauce, rice vinegar, sesame seeds, chicken broth, crushed red pepper flakes

Directions:
Rinse and drain bok choy and set aside., Sauté onion and ginger in olive oil and sesame oil until onion is tender., Add remaining ingredients and sauté for about 8 minutes.
Diet Dr. Pepper Cherry Blaster


Ingredients:
sugar-free cherry gelatin, maraschino cherry

Directions:
Prepare gelatin according to package directions, pour into an 8-inch glass dish and chill for four hours.
When the gelatin is set, cut into 1/2-inch cubes.
Place 16 cubes into a 12-ounce glass and add the Diet Dr Pepper, top with the light whipped topping and garnish with a Maraschino cherry.
Enjoy!
Sarasota's Crockpot Eggplant Mediterranean


Ingredients:
eggplants, onions, celery ribs, zucchini, Italian tomatoes, tomato sauce, black olives, chicken broth, sugar, capers, dried oregano, fresh basil, salt, pepper, feta cheese

Directions:
Crockpot  --  Add the eggplant, onion, celery, olive oil, tomatoes, tomato sauce, broth, oregano, salt and pepper in the slow cooker and mix well.  Top with the olives and squash but don't stir.Cover and cook on low for approximately 4 hours.
Finish  --  After 3 1/2 - 4 1/2 hours, when the eggplant is tender, stir to incorporate the squash and the olives into the mix. To finish, mix the sugar with the vinegar and add to the crockpot along with the capers and basil. Stir well and test for any additional seasoning, salt and pepper. Pepper is the only thing I find I need to add. Cook another 10-15 minutes, just to blend all the flavors. Perfect time to make your couscous, or maybe some grilled bread or rice. Any side dish you want.
Serve  --  As I mentioned, I prefer to serve this over couscous and garnish with feta cheese. ENJOY!
Gluten-Free Vegan Brandy Cream


Ingredients:
cashews, water, vanilla extract, brandy, sea salt

Directions:
Throw everything into the blender and puree until thick and creamy.
Adjust quantities of brandy and sweetener to taste.
Chill in the fridge and allow the cream to thicken slightly.
**Please note - you will need a high-speed blender such as a Vitamix in order to achieve a really creamy consistency.
Classic  Tender Pork Roast


Ingredients:
shallots, bay leaves, salt, fresh ground pepper, ground allspice, ground ginger, shallot, light brown sugar, fresh ginger, bay leaves, ground allspice, ground black pepper

Directions:
Preheat oven to 450°F.
Combine shallots, bay leaves, salt, allspice and ginger in a small bowl.
Add generous amounts of pepper.
Rub above mixture onto pork surfaces.
Set pork on a rack in a roasting pan.
Roast pork until thermometer inserted into centers registers 150F (about 25 minutes].
Cool slightly.
Can be prepared 1 day ahead.
Bring pork tenderloins to room temperature before serving.
For Sauce:
Combine first 6 ingredients in a heavy saucepan.
Season with pepper.
Simmer until sauce is slightly syrupy, about 10 minutes.
Can be prepared 1 day ahead (cover and refrigerate].
Reheat until warm to hot.
Pork and Bamboo Shoots
Category: world-cuisine
By rachel

Bamboo shoots pepped up with pork and spices.

Ingredients:
1 tablespoon peanut oil
1 (14 ounce) can thinly sliced bamboo shoots
2 tablespoons peanut oil
2 cloves garlic, minced
1  fresh red chile pepper, seeded and minced
½ teaspoon crushed red pepper flakes
3 ounces ground pork
1 teaspoon Shaoxing rice wine
salt to taste
2 teaspoons rice vinegar
2 teaspoons soy sauce
3 tablespoons chicken broth
3  green onions, thinly sliced
1 teaspoon sesame oil

Directions:
Heat one tablespoon peanut oil in a wok set over medium heat.  Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve. Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste. Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 servings

Calories: 352.8
Fat: 29.7 g
Saturated fat: 6.2 g
Carbohydrates: 11.9 g
Sugars: 5.5 g
Dietary fiber: 3.9 g
Protein: 12.3 g
Cholesterol: 27.3 mg
Sodium: 340.1 mg
A Pint of Prawns and Guinness Chaser - British Pub Grub!


Ingredients:
garlic cloves, mayonnaise, lemon wedge, ale

Directions:
Divide the prawns between two glasses or pint mugs.
Finely mince the garlic cloves. Halve and seed the chilli, then finely chop the chilli flesh. Mix the mayonnaise with the garlic and chilli, and divide between two small dishes.
Serve the prawns with the garlic/chilli mayonnaise and lemon wedges for squeezing over the prawns, and a pint of Guinness or your favourite real ale.
NB: The garlic & chilli mayonnaise also goes brilliantly with any grilled or barbecued fish or seafood. Try it with salmon steaks wrapped in vine leaves or uncooked prawns threaded onto skewers, cooked on the barbecue.
Fresh Strawberry Upside Down Cake
Category: desserts
By parealtor313

I live in Florida and have access to strawberries for a few months at a time.  Many of my friends and neighbors can't wait until I start preparing this cake.

Ingredients:
2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored Jell-O® mix
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix, batter prepared as directed on package

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread crushed strawberries on the bottom of a 9x13 inch baking pan.  Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. Prepare the cake mix as directed on the package, and pour on top of the marshmallows.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes.  Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray.   Store cake in the refrigerator.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 290.4
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 58.3 g
Sugars: 26.9 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 0.8 mg
Sodium: 330.7 mg
Oman Zucchini Spinach Soup


Ingredients:
zucchini, onions, chicken thighs, chicken broth, cumin, brown rice, butter, salt, pepper

Directions:
add chicken., add  rice., add broth add seasoning, simmer  40 minutes debone and chunk chicken, in another pan saute onions in butter til golden add zucchini cook, then add spinach cook just until wilted  add to soup  serve.
Prosciutto & Pine Nut Bruschetta


Ingredients:
butter, parmesan cheese, garlic powder, pine nuts, prosciutto, chives, French baguette

Directions:
In a small bowl, combine the butter, cheese and garlic powder. Stir in pine nuts, chives and prosciutto. Spread over one side of each bread slice.
Place on a baking sheet. Broil 3-4 inches from the heat for 3-4 minutes or until golden brown.  Serve immediately.
Chicken Broccoli Stir Fry for 2


Ingredients:
chicken broth, soy sauce, ginger, pepper, cornstarch, water, onions, green onion, boneless skinless chicken breast, broccoli, fresh mushrooms, water chestnuts

Directions:
Combine broth, soy sauce, ginger and pepper; set aside.
Mix cornstarch and water; set aside.
Heat oil in wok or large skillet.
Add onion and stir fry 2 minute; push away from heat.
Add chicken and stir fry 2 to 3 minutes; push away from heat.
Add broccoli matchsticks, mushrooms; stir fry 2 minutes.
Add water chestnuts, combining with all cooked ingredients, and stir fry 1 minute.
Add chicken broth mixture; heat until bubbly.
Slowly stir in cornstarch mixture; heat and stir until thickened and smooth.
Gently stir until all foods are well coated with sauce.
Serve over rice.
White Shrimp Pizza Roll #RSC


Ingredients:
olive oil, garlic cloves, shallots, medium shrimp, prosciutto, frozen spinach, sun-dried tomato, alfredo sauce, lemon, mozzarella cheese, smoked gouda cheese, parmesan cheese, butter

Directions:
Preheat oven to 400°F In a medium sauce pan, heat olive oil on medium heat. Sauté garlic and shallots for 3-5 minutes until tender. Add shrimp to pan and sauté for 3-4 minutes. Stir in spinach, tomatoes and prosciutto and sauté for 3-4 minutes. Meanwhile mix 2 tsp of ranch seasoning mix with alfredo sauce. Combine alfredo sauce mixture with shrimp mixture and remove from heat.
Spread pizza crust out on 12x17 sheet pan. Crust should be about 1 inch from the sides of pan. Cut 1 inch wide strips on long side of crust. Each cut should be about 1 ½ inches long. Pour shrimp mixture down the center of pizza crust, spreading it almost to the cut lines. Top with mozzarella cheese and Gouda cheese. Drizzle with juice of ½ lemon. Braid crust starting at one end, fold end of crust up and stretch each strip of crust across to the other side of shrimp mixture, alternate sides. Fold opposite end of crust up when braiding is complete and tuck under last set of strips.
Mix Parmesan cheese and 1 tsp of ranch seasoning mix. Melt butter and brush on top of crust. Sprinkle Parmesan cheese mixture on top of crust. Put in oven and bake for 15-16 minutes until golden brown.
Cut into 8 pieces with a pizza cutter and serve.
Chocolate Brittle Surprise


Ingredients:
butter, brown sugar, pecans

Directions:
Preheat oven to 350 degrees F.
Cover cookie sheet with foil.
Spray foil with cooking oil spray.
Place crackers on foil in 5 x 7 inch rows.
Microwave butter on high for 2 minutes.
Add brown sugar and stir.
Microwave on high for 2 more minutes, stirring every 30 seconds.
Pour over crackers.
Bake 10-15 minutes (should bubble but not burn].
Sprinkle chocolate chips over hot crackers.
Spread after 2 minutes (chips have softened].
Sprinkle nuts on top.
Refrigerate 1 hour.
Break into pieces.
Can be frozen.
**Cook time doesn't include refrigeration time of 1 hour.
Battered Balsamic Fish
Category: main-dish
By sylvaere

This recipe is my husband's specialty, good for any fresh fish. I prefer halibut but whatever your pleasure. Goes great with homemade mashed potatoes.

Ingredients:
2 cups olive oil for frying
1  red onion, sliced and separated into rings
½ cup balsamic vinegar
2 cups plain dry bread crumbs
1 cup self-rising flour
6 (6 ounce) fillets halibut

Directions:
Heat 1/4 to 1/2 inch of oil in a large heavy skillet over medium heat. While that is warming, place the red onion onto a platter and sprinkle with balsamic vinegar. Combine the bread crumbs and flour. Press fish into the mixture to coat on both sides. Fry in the hot oil until cooked through, about 5 minutes on each side. Transfer to the dish of onions and allow to drain. Wait 5 minutes and then transfer to serving plates. Spoon some of the vinegar and onions over the top for show.

Prep time: 15 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 485.9
Fat: 13.3 g
Saturated fat: 2 g
Carbohydrates: 46.2 g
Sugars: 6 g
Dietary fiber: 2.5 g
Protein: 42.1 g
Cholesterol: 53.8 mg
Sodium: 624.7 mg
Pizza Chicken
Category: world-cuisine
By Tracyg654

Plain breaded chicken is so boring. Spice it up with a little touch of pizza.

Ingredients:
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon ground black pepper
½ cup all-purpose flour
1  egg
1 tablespoon lemon juice
2  skinless, boneless chicken breast halves
½ cup pizza sauce, divided
½ cup shredded mozzarella cheese, divided
4 slices pepperoni, or to taste - divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl. Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish. Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes. Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices. Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 551.7
Fat: 16 g
Saturated fat: 7.1 g
Carbohydrates: 52.9 g
Sugars: 4.5 g
Dietary fiber: 3.6 g
Protein: 46.2 g
Cholesterol: 185.2 mg
Sodium: 2497.3 mg
New Quiche Lorraine
Category: breakfast-and-brunch
By MKCortes (Latin Goddess)

I discovered quiche Lorraine while studying French in high school. After trying many recipes over the years and being dissatisfied with each one I have put my own spin on this classic recipe that results in a crisp crust and tender custard. Serve with a side salad if desired. Bon appetite!

Ingredients:
4 slices bacon
1 (9 inch) frozen deep dish pie crust, thawed
½ cup diced white onion
1 clove garlic, minced
1 cup half-and-half
½ cup sour cream
4  large eggs, beaten
½ cup shredded Swiss cheese
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
¼ cup chopped fresh parsley

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes. Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C). Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9-inch quiche

Calories: 391
Fat: 27.7 g
Saturated fat: 12.3 g
Carbohydrates: 27.1 g
Sugars: 0.8 g
Dietary fiber: 2.4 g
Protein: 10.2 g
Cholesterol: 134.2 mg
Sodium: 477.4 mg