xiaoxl/recipe_data huggingface dataset:
Green Chili and Cheese Cornbread


Ingredients:
flour, sugar, baking powder, salt, yellow cornmeal, buttermilk, olive oil, egg, monterey jack cheese, red onion

Directions:
Preheat oven to 375*F.  Brush an 8X8 inch baking pa nwith melted butter or spray generously with cooking spray.
Sift the flour, sugar, baking powder and salt into a large mixing bowl.  Stir in the cornmeal.
In a seperate bowl, whisk together the buttermilk, oil and egg.  Stir the wet ingredients into the dry just enough to combine; avoid overmixing.  Fold in the green chilies, cheese and onions.  Scrape into the prepared pan and bake 30 to 35 miinutes, until the top is very light golden brown.  Cool at least 10 minutes before cutting.
London Broil I
Category: meat-and-poultry
By Char Finamore

'London broil' most often refers to a thick flank steak, broiled and thinly sliced, but can also refer to thick cuts of sirloin or top round.

Ingredients:
3 cloves garlic, minced
½ cup soy sauce
2 tablespoons vegetable oil
2 tablespoons ketchup
1 teaspoon dried oregano
1 teaspoon ground black pepper
1 (2 pound) flank steak or round steak

Directions:
In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a fork on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight. Preheat grill for medium-high heat. Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Do not overcook, as it is better on the rare side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 6 servings

Calories: 222.2
Fat: 9.1 g
Saturated fat: 2.1 g
Carbohydrates: 3.8 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 30.1 g
Cholesterol: 75.4 mg
Sodium: 1313.5 mg
Caesar Salad Recipe


Ingredients:
romaine lettuce hearts, garlic-flavored croutons, parmigiano-reggiano cheese

Directions:
Wash the lettuce well, in a large colander, drain in a salad spinner, or, alternately, gather into a spotless flour-sack towel, take outside, and rap several times against the cloth to remove the water, vigorously.
Have clean plates ready to serve.
Put the lettuce into a large bowl. Add dressing, you can use a lot.  Taste it, and add more if desired.
Turn onto plates, I usually use spotless hands to do this, or a gloved one, but use a tong, if desired.
Garnish amply, with croutons, and then a shredding of fresh cheese, send more, of both, and some dressing, to the table, if desired.
Margarita 1-To-1


Ingredients:
lime wedge, kosher salt, fresh lime juice

Directions:
Run the lime wedge along the edge of stemmed cocktail glass.
Dip the moistened rim in the salt and set aside.
In a cocktail shaker half filled with ice cubes, combine the tequila, liqueur, and lime juice.
Shake well and strain into prepared glass.
Squeeze lime wedge into cocktail and discard. (This step is optional, you may not like the added tartness].
Serve immediately.
Chipotle-Bacon Breakfast Sandwich


Ingredients:
bacon, brown sugar, canned chipotle chiles, red wine vinegar, cherry tomatoes, avocado, scallion, fresh cilantro, mayonnaise, lime, juice of, ground black pepper, eggs, unsalted butter, monterey jack pepper cheese

Directions:
Cook bacon in a nonstick skillet over medium heat until crisp;.remove bacon, pour off drippings, then add brown sugar, chipotle peppers, and vinegar to skillet.
Return skillet to burner and simmer glaze over medium heat for 1 minute.
Add bacon; turn strips to coat with glaze & remove glazed bacon from skillet and keep it warm; wipe out skillet.
Combine tomatoes, avocado, scallions, cilantro, mayonnaise, lime juice, and pepper for the salsa in a small bowl; set aside.
Cook eggs in butter in same nonstick skillet over medium heat until whites are set; season with pepper.
Break yolks, flip eggs, and cook another minute. Top eggs with cheese; cover skillet for 1 minute to melt cheese.
Arrange two strips of bacon on bottom of each kaiser roll.
Add cheese-topped egg, salsa, and top of kaiser rolls.
YUM!
Fettuccine With Roasted Chicken and Rapini


Ingredients:
rapini, fresh fettuccine, reduced-sodium chicken broth, fresh lemon juice, oven-roasted deli chicken, parmesan cheese, pine nuts, fresh parsley, olive oil, lemon zest, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil.
Add the rapini and cook until crisp-tender, 2 minutes.
Using a slotted spoon, transfer the rapini to a large bowl of ice water.
Once cooled, drain rapini and set aside.
Add the fettuccine to the same pot of boiling water and cook until just tender, about 2 minutes.
Drain, reserving 1/2 cup of cooking liquid.
Meanwhile, bring the broth and lemon juice to a boil in a heavy large skillet over medium-high heat.
Boil until the broth reduces by half, about 5 minutes.
Add the chicken and simmer just until heated through, about 2 minutes.
Add rapini to the chicken broth and stir to combine.
Add the pasta, 1/2 cup of Parmesan cheese, pine nuts, parsley, oil, and lemon zest.
Toss to coat, adding some of the reserved cooking liquid, 1/4 cup at a time, to moisten.
Season the pasta with salt and pepper, to taste.
Mound the pasta into bowls and serve.
Sprinkle with the remaining Parmesan cheese and serve.
Pumpkin Risotto Stuffed Acorn Squash


Ingredients:
acorn squash, pumpkin puree, butter, onion, arborio rice, risotto rice, white wine, parmesan cheese, salt, ground black pepper, fresh sage leaf, dried sage

Directions:
For the acorn squash., Preheat oven to 400 degrees.
Upgraded Ramen Soup


Ingredients:
scallions, leek, chicken breasts, anise, cardamom seeds, egg, soy sauce

Directions:
Add the sodium packets from the ramen noodles to a pot of water, bring to a boil. If you want to use and egg, add it now to the pot.
Add the spices and soy sauce to the pot, cube the chicken and add it too. Boil for about 15 minutes.
Remove the egg (if used], shell it, cut in half and put each piece into a bowl. Add dry noodles, cut up scallions and pour soup over them.
Sweet & Salty Hawaiian Chicken


Ingredients:
chicken, salt, pepper, pineapple slices, honey

Directions:
Place chicken in a 7x12 inch baking dish., Sprinkle with salt and pepper., Bake at 400 degrees for 30 minutes., Drain pineapple, reserving 2 tablespoons of juice., Combine reserverd pineapple juice, Heinz 57 sauce, and honey., Pour over chicken, and bake an additional 25 minutes, basting often., Arrange pineapples over chicken and bake an additional 10 minutes., Drain off excess fat from sauce., Serve by spooning sauce over chicken.
Oriental Cole Slaw


Ingredients:
sunflower seeds, green onion, sugar, vinegar

Directions:
I have had this with the noodles cooked and with them raw.  Raw noodles gives the slaw more crunch, but I prefer them cooked.  You can still have crunch with the seeds and nuts.
Either way, mix together the slaw ingredients in a large container.  Whisk together the dressing ingredients and pour over the slaw mixture.  Toss together.  Cover and refrigerate for an hour.
If you're impatient you can eat it right away.  Keeps for a few days, but it's never around long enough in my house to really find out it's shelf life.
Chicken and Artichoke Casserole


Ingredients:
butter, garlic cloves, shallots, dry white wine, heavy cream, cream cheese, parmesan cheese, artichokes, frozen chopped spinach, salt, ground black pepper, butter

Directions:
Preheat oven to 350°F  Lightly grease a 2 1/2 quart casserole dish.
In a large skillet, melt butter over medium-high heat.
Add garlic and shallots, cook 2 minutes, stirring occasionally.
Stir in wine and cook 3 minutes.
Stir in cream and simmer 5 minutes.
Add cream cheese and Parmesan cheese, stir until combined.
Stir in chicken, artichokes, spinach, salt and pepper.
Remove from heat and spoon into prepared casserole dish.
In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
Sprinkle evenly over casserole.
Bake for 30 minutes or until lightly browned.
The Realtor's Creamy Cheese Tortellini With Asparagus


Ingredients:
reduced-sodium chicken broth, garlic, thyme, lemon pepper, cornstarch, heavy cream, asparagus, parmigiano-reggiano cheese

Directions:
Boil broth with garlic, thyme and lemon pepper in a large heavy skillet until reduced to about 1 cup, about 6 minutes or so.
Meanwhile, cook tortellini in a pasta pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water] according to package directions. Drain.
Stir cornstarch into cream, then whisk into broth. Bring to a simmer, whisking, then continue to simmer 1 minute. Add asparagus and simmer until crisp-tender, about 2 minutes. Stir in cheese and tortellini and cook, gently stirring, until heated through.
Gramma's Chocolate Sauce


Ingredients:
confectioners' sugar, evaporated milk, butter, salt, vanilla

Directions:
Melt and mix all together, getting all powdered sugar lumps out.
Bring almost to boil. Don't boil.
Remove from heat.
Store in fridge, it gets thick. You can warm it up very slowly or serve it like it is --
Or you can eat it with a spoon!
Spring Spinach Salad


Ingredients:
honey, fresh parsley, fresh dill, fresh tarragon, fresh chives, garlic clove, shallot, olive oil, fresh raspberry, oranges, red bell pepper, carrot, sunflower seeds

Directions:
Combine vinegar, honey, herbs, garlic and shallot.  Slowly whisk in oil to emulsify.  In a large bowl, toss spinach with 2 T. vinegarette, add more to taste.  Toss with remaining ingredients and serve.
If you are using raw sunflower seeds, simply spread them on a cookie sheet, and toast at 350 for 4 minutes until fragrant.  Let cool before adding to salad.
Steamed White Seitan (Fake Chicken or Pork)


Ingredients:
vegetable broth, garlic cloves, olive oil, vital wheat gluten, chickpea flour, nutritional yeast, dried thyme, sweet paprika, cumin, salt

Directions:
In a jug whisk together broth, garlic, olive oil.  In a large bowl combine wheta gluten, chickpea flour, nutritional yeast, thyme, paprika, cumin,  and salt.  Form a well in centre of dry ingredients and stir well with rubber spatula  until dough leaves side of the bowl.
Knead for 2-3 mins to develop gluten.  I cheat at this stage and use the Kenwood chef to do the kneading on power 1 or 2.
Leave dough to rest for 10 min, knead again for 30 seconds.
Place dough on cutting board and cut into 4 equal pieces.
Tear off 4 X12 inch pieces of foil and place piece of dough  in centre of foil, fold the short sides of the foil over the loaf, the fold over the ends the foil should be secure but loose allowing for it to expand.   Place in steamer basket and steam for 30 minutes  Allow the dough to cool to the touch before chilling in fridge or overnight.
Store seitan in the fridge tightly sealed in a plastic bag for up to 2 weeks or freeze, defrost before use.
Strawberry Spinach Salad


Ingredients:
romaine lettuce, strawberry, monterey jack cheese, walnuts, sugar, olive oil, red wine vinegar, paprika, pepper, salt, garlic cloves

Directions:
Make the dressing at least 6 hours ahead of time.  I put it in a shaker & shake it every so often thoughout the day. Store it in the refrigerator.
Mix the salad ingredients together shortly before serving.  Add dressing before serving.
Zucchini Crisp


Ingredients:
zucchini, egg, yellow onion, cheese, salt, pepper

Directions:
Preheat oven to 400°F
Grate zucchini.  Wring it out in a clean cotten towel, so it will get crisp.
Combine the zucchini, egg, onion, cheese, bread crumbs, salt and pepper in a bowl.
Eiher fill mini muffin cups to the top or spread it out on a silpat lined pan.
Bake for 15-18 minutes, or until the top is browned and set.
You will get 12 mini muffins or 1 nice flat batch.
Cherry Smash


Ingredients:
fresh cherries, fresh mint leaves, sugar, dark rum, lime juice, seltzer water

Directions:
Divide cherries, mint leaves and sugar among 4 glasses., Mash everything together with the back of a wooden spoon., Stir in rum and lime juice., Fill glasses with ice and top with seltzer., Garnish with mint sprigs.
Biscotti Di Prato


Ingredients:
flour, sugar, baking powder, salt, eggs, vanilla, egg, water

Directions:
EGG WASH 1 Egg, large 1 tsp Water In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well.
In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash.
Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden.
Transfer the biscotti to racks to cool and store them in airtight containers.
French Onion Soup


Ingredients:
yellow onion, red onion, beef broth, chicken broth, mozzarella cheese, parmesan cheese, olive oil, salt, black pepper, marsala wine, parsley

Directions:
Wash off onions and Cut into ½ - 1 inch squares.
Sautee onions in sauce pan on medium low heat.
Add in Salt and Pepper.
Combine beef/chicken broth into pan with onions. Put on medium heat for 15 minutes and add Marsala wine.
Reduce heat to medium low.
Meanwhile preheat oven to 450 degrees. Place biscuits on a greased backing sheet and place in oven for 8-10 Minutes.
When Biscuits are done remove from oven and set on cooling rack.
Get small oven safe 6-8 ounce soup bowl and pour broth and onions halfway up.
Cut biscuits into 4 pieces and place on top of onions and broth.
Cut half centimeter slice of mozzarella cheese and place over biscuit.
Sprinkle a pinch of parsley over top cheese and place in oven on 250 degrees Fahrenheit until cheese is melted and  slightly golden brown for about 5-10 minutes.
Remove from oven and let cool for 5 minutes then serve.
Enjoy!
Rich Cutout Cookies


Ingredients:
butter, cream cheese, white sugar, vanilla extract, flour

Directions:
In a large mixing bowl, beat together butter, cream cheese, sugar, egg yolks and vanilla until smooth and creamy.
Gradually beat in the flour.
Cover and chill for 2-3 hours.
After chilled, roll dough onto lightly floured surface to about 1/4" thickness.  Cut into desired shaped w/ cookie cutters.  Place onto nonstick (or lightly greased regular] cookie sheets, 1" apart.
Bake at 350 for 10-12 minutes until lightly gold (NOT brown] at edges.
Cool for 5 minutes before moving to wire rack.
Coffee Crunch Bars


Ingredients:
flour, baking powder, salt, instant coffee, butter, brown sugar

Directions:
Preheat oven to 350*.  Blend all ingredients  (except almonds & chocolate chips] thoroughly.   Stir in the almonds and chocolate chips.
Spread batter evenly in an ungreased 15" x 10" x 1",jelly roll pan.
Bake 18-25 minutes, or until lightly browned and crisp.  Cut into 2" x 1" bars while still warm.
Hoglager Sweet Heat BBQ Sauce


Ingredients:
cider vinegar, ketchup, molasses, light brown sugar, honey, coarse black pepper, kosher salt, crushed red pepper flakes, nutmeg, lager beer, baking soda

Directions:
combine ingredients and simmer for 3.5 hrs until semi thick and still runny., let cool and then can in pint jars.  follow canning directions.
Strawberry Chocolate Nutella Pie


Ingredients:
graham cracker pie crust, cream cheese, powdered sugar, fresh strawberries, granulated sugar, water, cornstarch

Directions:
In a medium bowl, beat softened cream cheese, powdered sugar and Nutella with a mixer on medium speed until creamy.  Spread mixture evenly in pie crust.  Refrigerate.
Slice and mash about 3/4 cup of the strawberries.  In a medium saucepan, mix the mashed berries, granulated sugar, cornstarch and water.  Heat over high heat until boiling, stirring constantly.  Continue to boil and stir another minute.  Remove from heat and cool in the refrigerator for about 10 minutes.  (For faster prep, skip this step and use pre-made strawberry glaze].
Meanwhile, slice remaining strawberries.  When glaze is cool, pour over sliced berries and toss to combine.  Spoon strawberries into the pie pan.  Refrigerate until ready to serve, up to 8 hours.  Slice and serve with whipped cream (optional].
Ham and Asparagus Bundles with Hollandaise Sauce
Category: appetizers-and-snacks
By Soup Loving Nicole

Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.

Ingredients:
1 (.9 ounce) package hollandaise sauce mix (such as Knorr®)
1 cup whole milk
¼ cup butter
1 pound fresh asparagus, trimmed
4 slices deli-style honey ham, sliced in half lengthwise
½ teaspoon freeze-dried dill

Directions:
Whisk sauce mix and milk together in a saucepan over medium-low heat. Add butter. Bring to a boil, stirring until melted and smooth. Reduce heat and simmer, stirring occasionally, until thick, about 1 minute. Set aside to cool slightly. Bring a large pot of salted water to a boil and cook asparagus for 3 minutes. Drain and run under cold water to stop the cooking process. Transfer to a cutting board and pat dry with paper towels. Wrap a slice of ham around 4 asparagus spears and place on a serving tray. Repeat with remaining asparagus and ham. Drizzle hollandaise sauce over the asparagus bundles and garnish with dill.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 bundles

Calories: 133
Fat: 10.9 g
Saturated fat: 6 g
Carbohydrates: 4.6 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 5.3 g
Cholesterol: 30 mg
Sodium: 351.3 mg
Greek Garlic Sauce (Skorthalia)


Ingredients:
garlic cloves, salt, mashed potatoes, olive oil, lemon juice, vinegar, pepper

Directions:
Pound garlic with 1/2 teaspoon salt in a mortar until smooth.
Add mashed potatoes and continue to pound and stir with pestle.
Soak bread (crusts removed]in cold water and squeeze dry.
Add to potatoes and garlic, pounding and stirring until smooth.
Gradually add olive oil, lemon juice and vinegar, stirring vigorously.
When smooth and light, add salt and pepper to taste.
Chill in a covered bowl before using.
Variation:  Replace bread with 1/2 cup ground almonds or walnuts, or use 1 1/2 cups of ground almonds or walnuts instead of the potatoes and bread.
Blender method:  Put all ingredients in a blender and blend at moderate speed until ingredients are pulverised. Sure beats all that pounding!
Increase speed for a few seconds until light and smooth.  Do not blend for too long for the mixture heats and the oil separates.
Strange but Delicious Barbecue Sauce


Ingredients:
ketchup, soy sauce, honey, brown sugar, garlic powder, onion powder, cayenne pepper

Directions:
Blend together and marinade your meat in it.
Other ingredients such as chopped green pepper, jalapeno peppers, tomatoes, etc can be added to suit your tastes.
Cucumber Salad


Ingredients:
cucumbers, green chilies, tamarind pulp, coconut, mustard seeds, cilantro leaves, salt, jaggery, brown sugar, curry leaves, black mustard seeds

Directions:
Grind the green chillies, tamarind, grated coconut, roasted mustard seeds and cilantro together with salt and jaggery/ sugar to taste in a litle water to facilitate smooth grinding.
Heat oil and when hot add the curry leaves, mustard seeds and the red chilli and heat till the mustard seeds splutter and the red chilli turns aromatic.
Mix the ground paste with the cucumber pieces and pour the tempering over.
Serve immediately.
Yummy Baked Beans


Ingredients:
onion, bacon, brown sugar, yellow mustard, chili sauce

Directions:
"Mix well and bake one hour."
Turkey With Curried Peanut Sauce


Ingredients:
turkey breast tenderloin steaks, curry powder, skim milk, fresh chives

Directions:
Rinse turkey; pat dry with paper towels. Spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add turkey; cook for 6 to 8 minutes or until tender and no longer pink, turning once. Transfer turkey to a serving plate; cover and keep warm.
In a small mixing bowl stir together the peanut butter, apricot spread, and curry powder. Stir in milk. Pour mixture into skillet; heat to boiling. Pour over turkey steaks. If desired, garnish with snipped chives.
Creamy Chipotle Corn Wheels


Ingredients:
corn, lime, sour cream, salt, Cotija cheese, feta cheese

Directions:
Heat a grill to medium.
Meanwhile, soak the corn in cold water. Into a large bowl, zest the lime and squeeze 1 tablespoon juice. Stir in the sour cream, chile powder, and a pinch of salt.
Drain the corn and grill, turning occasionally, until charred in spots and tender, about 10 minutes. Transfer to a cutting board. When cool enough to handle, cut into 2-inch lengths.
Transfer the corn to the sour cream mixture and toss to evenly coat. Sprinkle the cheese all over, pressing gently to adhere.
Tiramisu by Anne Burrell


Ingredients:
eggs, granulated sugar, mascarpone, boiling water, brown sugar, instant espresso powder, cocoa powder, Savoiardi cookies, chocolate

Directions:
In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
Top the tiramisu with finely grated chocolate. Cut into squares and serve.
Fairway Market Macaroni and Cheese


Ingredients:
butter, elbow macaroni, flour, half-and-half, extra-sharp cheddar cheese, comte cheese, kosher salt, fresh ground white pepper

Directions:
Preheat oven to 350°; butter a 13x9 inch baking pan generously.
Bring a large pot of salted water to boiling over high heat; cook the macaroni until al dente (8-10 minutes]; drain, then transfer to a large bowl.
In a large saucepan over medium heat, melt the 2 tablespoons butter; whisk in the flour, mixing well so there are no lumps.
Slowly whisk in the half-and-half; increase heat to med-high, and bring the mixture to a boil.
Add in the cheeses,lower heat to medium, and whisk well to incorporate.
Season with salt and pepper.
Add the sauce to the macaroni; mix well to combine.
Transfer mixture to the baking pan; sprinkle with bread crumbs.
Bake for 20-25 minutes or until bubbly and golden.