xiaoxl/recipe_data huggingface dataset:
Devilish Eggs


Ingredients:
eggs, light mayonnaise, Dijon mustard, chives, Tabasco sauce, salt, black pepper, paprika

Directions:
Take egg yolks out, place in a bowl, and mash with a fork and/or spoon.
Add the mayonnaise, mustard, 1 tsp of chives, Tabasco, salt, and pepper, and mix together.
Spoon mixture back into egg halves.
Mix paprika and chipotle powder.
Garnish with extra chopped chives and paprika blend.
Basic Oatmeal Pie


Ingredients:
eggs, butter, sugar, cinnamon, clove, salt, corn syrup

Directions:
Preheat oven to 350 degrees F.
In a large bowl, cream butter and sugar. Add cinnamon, cloves and salt; stir in corn syrup.
Add eggs one at a time, mixing well after each addition.
Stir in rolled oats and pour entire mixture into the pie shell.
Bake for about 1 hour, or until knife inserted in center comes out clean.
Gretchen's Baklava


Ingredients:
walnuts, sugar, cinnamon, butter, phyllo dough, sugar, water, lemon juice, honey, vanilla

Directions:
You should make baklava at least 24 hours ahead of time -- a week is best. The longer you let the Baklava sit, the better it gets.
After you have everything gathered and the nut mixture done, you can assemble the baklava in about 45 minutes -- the time before you need to start working on the syrup for the batch in the oven. Use those darn corner and funky shaped edge pieces to test how it's doing or as your private reward!
Remember that the frozen phyllo dough needs to thaw in the refrigerator for around 6 hours. If you thaw it at room temperature, the individual sheets of phyllo dough will stick together. Once you open the phyllo dough you will want to keep working. Half sheets work better. You can melt all of the butter and keep it in a crock pot on low so you don't have to melt butter as you go.
Preheat the oven to 300°F
Combine and set aside walnuts, 1/2 cup sugar, and cinnamon
Using a pastry brush, lightly brush the bottom and sides of a Jelly Roll Pan (15.5" x 10.5" x 1"] with melted butter.
Open the phyllo dough and layer 6 whole leafs (or 12 half leafs] in the pan, buttering each layer as you go. (The edges will extend over the side.]
Spread 1 cup of the walnut mixture.
Cut the remaining phyllo dough in half.
Layer 8 half sheets -- butter each layer. Each sheet will be an inch or so short, so stagger the sheets from corner to corner to cover the whole pan.
Spread 1 cup of the walnut mixture.
Repeat 8 sheets and walnut mixture twice. You will end up with 4 layers of nuts.
Layer the remaining half sheets on top -- butter each layer.
Brush the top with the remaining butter.
Trim the edges off.
Cut halfway through the layers using the pattern shown. (Note: Do NOT cut from corner to corner.] This is done now since it will be very fragile after it's been baked.
Bake 1 hour or until golden brown.
15 minutes before the baklava should be done, mix 1 cup sugar, water, and lemon juice in a sauce pan.
Cook sauce over a medium heat, stirring occasionally for 15 minutes.
Remove from heat, add the honey and vanilla, and stir until well blended.
Remove the baklava from the oven and finish cutting through the layers.
Pour the sauce over the hot baklava.
Cool. Let it sit for at least 24 hours (lightly covered -- but not in the refrigerator] -- longer if you can stand it!
A nice way to serve individual pieces is to put each one into a muffin cup that has been partially flattened.
Angry Chicken


Ingredients:
chicken breasts, portabella mushrooms, garlic, white wine, romano cheese

Directions:
Season chicken with salt and pepper; grill or cook in a skillet.
Sautee the mushrooms in butter or oil until just done.
For the sauce: Combine garlic and wine.
Cook over medium-low heat for about 5 minutes to reduce by half.
Add cream and increase heat to bring to a low boil.
Reduce heat to simmer and add cajun seasoning.  (Be careful if you use a different brand of Cajun Seasoning - I use McCormick's and it doesn't seem to be too salty]
Simmer 10-15 minutes, add cheeses until smooth.
Add in chicken and mushrooms over low heat.
You can add 1 pound of pasta (cooked] and toss to coat with the sauce, or you can serve the chicken with the sauce over a bed of rice.
The Ultimate Grilled Cheese


Ingredients:
Dijon mustard, extra-sharp cheddar cheese, unsalted butter

Directions:
Heat a large skillet over medium heat.
Lay braed on a work surface.  Spread each slice lightly on one side with mustard and then divide the cheddar among 4 slices, lightly packing cheese.
Top with remaining 4 slices of bread.
Spread 1 tablespoon of butter on top of sandwiches.
Place 2 sandwiches, butter side down, in skillet.  Place another skillet on top of sandwiches to compress them.  Cook until bottoms are golden, about 2 minutes.
Spread 1/2 tablespoon butter on unbuttered side of grilled sandwiches.  Flip them, place skillet on top, and cook about 2 minutes, until sandwiches are golden and cheese is melted.
Repeat with the 2 remaining sandwiches and remaining 1/2 tablespoon of butter.
Super Simple Cranberry Tea


Ingredients:
water, cranberry juice, fresh mint leaves, fresh cranberries

Directions:
Boil water in a medium saucepan., Remove from heat and add all tea bags., Cover and let stand for 10 minutes., Remove tea bags and then cover and chill for 2 hours., Transfer tea to a pitcher and stir in cranberry juice., If desired garnish with mint leaves or fresh cranberries., Chill remaining tea for up to 2 days.
Potato Salad


Ingredients:
potatoes, eggs, onion, celery, dill pickle, mayonnaise, sugar, mustard, salt, pepper

Directions:
Cook cubed potatoes and drain., Let potatoes cool for a few minutes while you chop and dice ingredients., Combine all ingredients and chill until ready to serve.
Veal Chasseur


Ingredients:
flour, butter, shallot, cremini mushroom, garlic cloves, chicken broth, red wine, tomato paste

Directions:
Pound the scaloppine a bit to tenderize the meat.
Heat oil and butter medium high.
Mix together flour salt and pepper.
Lightly flour the meat.
Add the scaloppine; sauté until a bit brown on both sides and almost cooked.
Remove from pan; set aside.
Add shallots and garlic and cook 2 minutes.
Add mushrooms; cook another 3 minutes.
Deglaze by slowly whisking in  red wine; add  chicken broth, Demi Glace and finally tomato paste.
Taste to adjust salt and pepper.
When ready to serve; heat sauce and add the veal scaloppine.
Serve with rice pilaf or a bed of noodle.
This dish can be prepared ahead and finished off just before serving.
Classic Chocolate Fudge Pie


Ingredients:
unsalted butter, eggs, kosher salt, white sugar, white sugar, heavy cream

Directions:
Heat oven to 375. Place the pie plate on a baking, line with piecrust (homemade or store-bought]. Prick crust with fork and line with foil. Fill to top with pie weights or dried beans (I use rice].  Bake until edges are firm, 20-25 minutes. Remove the foil and weights and bake until just golden, 8 to 10 minutes (I cover the edges with a pie shield because you need to bake it again with the chocolate filling].
Reduce oven temperature to 325°F Combine the butter and chocolate and melt (over a sauce pan--not in--of simmering water or in the microwave, being careful not to burn].
Using an electric mixer, beat the eggs, salt and 1/2 cup sugar until fluffy, 4-5 minutes. Fold of third of the egg mixture into the chocolate mixture, then fold in the remainder.
Pour the combined mixture into the crust and bake until puffed and beginning to crack, 20 to 25 minutes. Cool for 1 hour, then chill.
TOPPING:
Beat the heavy cream with 3 TBL sugar until soft peaks form. Spread over the pie and sprinkle with shaved chocolate, if desired.
Chorizo Fundido
Category: appetizers-and-snacks
By Chef John

Bake this creamy chorizo fundido for an easy and impressive party snack. Garnish with chopped tomato and green onion and serve with tortilla chips.

Ingredients:
8 ounces fresh pork chorizo
½ cup sliced green onions, white and lighter green parts (green parts reserved)
1  red bell pepper, diced
2  poblano chile peppers, diced
2  jalapeno peppers, diced
4 ounces cream cheese
8 ounces shredded Monterey Jack cheese
4 ounces shredded sharp Cheddar cheese
¼ cup sour cream

Directions:
Place chorizo, green onions, red bell pepper, poblano chilies, and jalapeno in a cold skillet. Turn heat to medium-high. As skillet comes up to temperature break up chorizo into very small pieces. Continue cooking until sausage is browned and peppers are barely cooked through, 4 to 6 minutes. Remove from heat. If sausage releases a lot of grease, mop up some with a paper towel. Mix cream cheese, sausage mixture, Monterey Jack cheese, Cheddar cheese, and sour cream in a bowl. Transfer to a shallow, heat-proof baking dish. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil on high until browned and bubbly, 5 or 6 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 369.2
Fat: 30.7 g
Saturated fat: 16.5 g
Carbohydrates: 4.1 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 19.2 g
Cholesterol: 83.8 mg
Sodium: 640.3 mg
Potatoes and Peppers
Category: side-dish
By littlehemmy

This dish is a classic: Easy, filling, and very tasty!  I served it as a side with grilled shrimp and corn on the cob and it was a huge hit.  Would also be good at breakfast instead of hash browns.

Ingredients:
⅓ cup olive oil
6  potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

Directions:
Heat oil in a large frying pan over medium-high heat.  Fry the potatoes for 5 minutes, then add the peppers and onions.  Season with salt and pepper.  Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 389.2
Fat: 18.4 g
Saturated fat: 2.6 g
Carbohydrates: 53.5 g
Sugars: 7.3 g
Dietary fiber: 5.2 g
Protein: 5.2 g
Sodium: 13.9 mg
Renegade Red Sauce for Shrimp and Fish


Ingredients:
diced tomatoes, ketchup, chili sauce, ground coriander, ground cumin, turmeric, ground cayenne pepper, salt

Directions:
Combine all ingredients in a food processor; pulse until smooth.
Taste and adjust seasoning.
Boiler Broth - Early 1900's


Ingredients:
whole chicken, onion, carrot, leek, celery ribs, black peppercorns, bay leaf, parsley, thyme

Directions:
Preheat oven to 180°C.
Pat the skin of the chicken dry and season with salt and pepper.
Stuff onion into the cavity and then tie legs together with kitchen string and then bake for 30 minutes.
Peel the carrot and roughly chop the leek and celery.
Place the chicken and remaining ingredients into a large pot and cover with water and bring to the boil and skim off any scum that forms and then cover and simmer very gently for up to 5 hours.
It will make your house smell wonderful.
Strain into a large bowl and allow to cool.
Chill overnight and then skim off fat that forms on the surface, use within 3 days or freeze.
SERVING SUGGESTIONS - the rich flavour of the wonderful broth makes a meal in itself, shred meat from the breast and throw in a handful of noodles and fresh herbs for a bowl of sublime chicken noodle soup.
Green Goddess Potato Salad


Ingredients:
green beans, boiling potatoes, mayonnaise, tarragon vinegar, white wine vinegar, scallions, anchovy fillets, anchovy paste, fresh flat-leaf parsley, fresh tarragon, salt, black pepper

Directions:
Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until tender crisp, 3-5 minutes.
Drain in a sieve, then plunge the sieve into a large bowl of ice water to stop the cooking.
Drain again, pat beans dry and then cut into 1/4 inch pieces and put in a large bowl with the potatoes.
Pulse mayonnaise, vinegar, scallions, anchovies, parsley, tarragon, salt and pepper in a food processor, or blender, until dressing is pale green and herbs are finely chopped.
Stir into potato mixture.
Thai Shrimp


Ingredients:
lime juice, Thai fish sauce, brown sugar, cornstarch, garlic cloves, hot chili peppers, large shrimp, fresh basil, of fresh mint

Directions:
In a small bowl, combine the lime juice, fish sauce,  brown sugar, and cornstarch.
Set aside.
Place a skillet or wok over medium-high heat and add the oil, garlic and chili.
Saute for 2 minutes and add the shrimp, sauteing for 3 to 5 minutes or until shrimp turn white.
Add the basil and mint and stir in the lime juice mixture.
Cook for 2 more minutes and serve.
Spicy Orange Stir Fry Sauce


Ingredients:
orange zest, low sodium soy sauce, sugar, cornstarch

Directions:
Combine all ingredients in a small bowl., Toss with your favorite stir fry and serve hot!
Chorizo, Potatoes and Eggs


Ingredients:
potatoes, chorizo sausage, eggs

Directions:
Cook your chopped potatoes in a 12” frying pan.
Saute chorizo in a sauce pan by it’s self, while the potatoes finish cooking.
Pour cooked chorizo sauce into your cooked potatoes (pour off excess oils to taste].
Mix the chorizo completely into your cooked potatoes.
Pour your eggs into your mixed potatoes and chorizo and stir or you can fold and make an omelet.
Cook until done and server immediately, as scrambled eggs, a burrito or an omelet.
If your crowd is really big eaters, add spainsh rice and refiried beans --  I make this even on camping trips, you should see the people in the campgrounds looking around when they smell this in the morning, put out some Menudo with onions, clantro and you have a very tasty meal no matter where you are, enjoy.
Grilled Halibut with Mango-Papaya Salad
Category: everyday-cooking
By Ms.Chae916

This is a halibut, mango, and papaya salad recipe that is fresh and light, especially for the spring season which will soon be upon us. Doesn't take a lot of prep time with exception of marinating the fish. Can be done ahead and kept in the fridge for at least 2 days. Salad dressing as you will see is very easy and is so delicious and light. Add fresh garlic bread or breadsticks and a glass of wine (Chardonnay, Sauvignon Blanc). The combination of the citrus dressing and the fruit and dill proves to be a delicious marriage of fruit and herbs. Enjoy.

Ingredients:
4 (4 ounce) fillets halibut
kosher salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
1 cup orange juice
½ medium lemon, juiced
2 tablespoons honey
1 teaspoon Italian seasoning
1 teaspoon chopped garlic
¼ teaspoon red pepper flakes
1 teaspoon chopped fresh dill
1 (8 ounce) package mixed salad greens
1 cup sliced baby bella mushrooms
1 medium mango - peeled, seeded and diced
1 medium papaya - peeled, seeded and cubed
½ small red onion, chopped
3 slices cooked bacon, chopped
3 tablespoons crumbled feta cheese
2 cups Italian-style salad dressing
1 cup freshly squeezed orange juice
1 tablespoon honey

Directions:
Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade. Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill. Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl. Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 960.8
Fat: 69.9 g
Saturated fat: 12 g
Carbohydrates: 56.9 g
Sugars: 44.7 g
Dietary fiber: 4.5 g
Protein: 31.4 g
Cholesterol: 52 mg
Sodium: 2311.5 mg
No-Bake Pumpkin Pie Flavored Cookies


Ingredients:
sugar, butter, margarine, milk, pumpkin pie spice, peanut butter, vanilla, quick oats

Directions:
Put the oats in a bowl and put the peanut butter and butterscotch chips on top. You will dump this in at the end.
In a heavy saucepan, mix the sugar, pumpkin pie seasoning, butter and milk on medium until everything is mixed and dissolved.
Turn up the heat and bring the mixture to a RAPID boil.
Let boil for exactly 2 minutes then REMOVE from heat.
Add the bowl you had set aside and mix. Add the vanilla at this time.
Spray some non-stick spray on a 1/8 cup measure. Use it to drop mixture onto waxed paper.
Let sit until cooled and hardened -- if you can :-p.
Colombian Arepas
Category: world-cuisine
By Sweet y Salado

This is a quick and easy recipe to make delicious Colombian arepas. They are usually served for breakfast, as a side dish, or even for a quick meal.

Ingredients:
1 cup warm water
1 cup pre-cooked white corn meal (such as P.A.N.®)
1 cup shredded mozzarella cheese
1 tablespoon butter
½ teaspoon salt, or to taste
cooking spray

Directions:
Mix water, corn meal, mozzarella cheese, butter, and salt together in a large bowl. Knead until mixed well and the dough has a soft consistency. Form balls the size of a medium orange and place them between 2 sheets of plastic wrap. Flatten with a rolling pin to your desired thickness. Cut the dough into circles using a cereal bowl or drinking glass, lip-down, through the plastic wrap. Remove the plastic wrap and remove excess dough. Coat a griddle with cooking spray and heat to medium-high. Add arepas and grill until golden brown, about 5 minutes per side. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 arepas

Calories: 125.2
Fat: 5.2 g
Saturated fat: 3.1 g
Carbohydrates: 13.9 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 5.8 g
Cholesterol: 17.1 mg
Sodium: 325.2 mg
Croutons With Chevre and Red Peppers


Ingredients:
baguette, olive oil

Directions:
Cut a baguette into 1/4-inch slices. Brush the slices lightly with olive oil and bake at 350F for 10 minutes, or until they are light brown.
Beat/mix the chevre and its marinade until the mixture is creamy.
Spread a thin layer of cheese on each crouton and top with a strip of roasted and peeled sweet red pepper. Place the croutons under the broiler until bubbly.
Serve at once.
Sweet Potato- Apple Casserole


Ingredients:
sweet potatoes, baking apple, brown sugar, cinnamon, lemon juice, butter, margarine

Directions:
Slice potatoes 1/4 inch thick., Slice apples 1/4 inch thick., Put lemon juice on apples., Mix brown sugar, cinnamon, and butter., Alternate layers of potatoes and apples in a 1 1/2 quart casserole dish., Sprinkle each layer with sugar mixture., Bake at 350 degrees for 20 minutes or until browned and apples are tender.
World's Fastest Tomato Sauce Pasta


Ingredients:
tomato sauce, unsalted butter, dried oregano, basil, salt, crushed red pepper flakes, parmesan cheese, pasta, basil leaves

Directions:
Combine tomato sauce, butter, oregano, salt, crushed red pepper and Parmesan cheese in a pasta serving bowl.
Set aside to warm up (use a method described above].
Cook pasta in a large pot of boiling, salted water until al dente.
Drain pasta and immediately add to sauce in bowl.
Sprinkle with chopped basil and toss.
Serve at once with extra Parmesan cheese.
Chocolate-Peanut Butter Peanut Clusters With Sea Salt


Ingredients:
chocolate chips, peanut butter, peanuts, sea salt

Directions:
Line a medium cookie sheet with waxed paper or parchment paper.  Set aside.
Into a medium, microwave-safe glass bowl, place chocolate chips and peanut butter.  Melt 30 seconds at a time, stirring in between, until melted and smooth.
Stir in peanuts until completely coated with chocolate.
Spoon by teaspoonfuls onto the waxed paper lined cookie sheet.  Sprinkle each cluster with salt.  Refrigerate for 2 hours or overnight until completely solid.
Remove clusters from waxed paper and store in an air-tight container at room temperature for one week.
Denny’s Copycat Bourbon Chicken Skillet


Ingredients:
boneless chicken breasts, olive oil, onion, bell pepper, canola oil, broccoli, garlic clove, ginger, crushed red pepper flakes, light brown sugar, ketchup, cider vinegar, water, soy sauce, cornstarch

Directions:
Toss red potatoes cubes with canola oil, salt, and pepper.  Cook in air fryer at 370 for 30 minutes removing to shake them up half way through.
Heat olive oil in a large skillet.  Add onion, bell pepper, and chicken and cook until lightly browned.  Remove chicken.
Add Sauce ingredients, heating over medium heat until well blended and dissolved.  Add chicken and bring to a hard boil.  Reduce heat and simmer for 20 minutes uncovered.
Steam your broccoli according the instructions on the bag.
Serve with everything layered all together.
Gingerbread Muffins


Ingredients:
all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda, margarine, brown sugar, egg, boiling water, molasses

Directions:
Pre-heat oven to 350 degrees.
Grease muffin tins or line muffin tin with muffin cups.
Stir flour cinnamon, ginger, baking powder, baking soda and set aside.
Beat margrine on medium speed for 30 seconds.
Add brown sugar, beat until fluffy.
Add egg beat until well combined.
In a small bowl combine boiling water and molasses add to brown sugar mix beating until well combined.
Add flour mixture, beating until combined.
spoon batter into prepared muffin tins, fill 2/3 full.
Bake 9 minutes or until wooden pick comes out clean.
Cool muffins in pan for 5 minutes.
New England Chicken Pot Pie


Ingredients:
boneless chicken breasts, chicken broth, potatoes, celery, carrot, butter, flour, cracked pepper, tarragon, salt

Directions:
Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside.
Preheat oven to 400°F.
Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt].
Add onions and celery and simmer for 5 minutes.
Add potatoes and carrots. Simmer 10 minutes.
Drain veggies and save broth. Put broth into separate pot and bring to simmer.
Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil.
Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top.
Top with premade pie crust. Poke holes to avoid spillage.
Bake at 400°F for 30-40 minutes.
Homemade Creme De Menthe


Ingredients:
granulated sugar, water, vodka, mint

Directions:
Boil sugar and water together.
Let cool.
Combine all other ingredients in a large pitcher.
Add sugar syrup, stirring to combine, and pour into clean sterilized bottles for storage.
Age for a month.