xiaoxl/recipe_data huggingface dataset:
Orange-Berry Pavlova
Category: desserts
By Kim

A sweet, marshmallow-y base, topped with unsweetened orange-flavored cream and fresh berries, makes for an impressive and delicious dessert!

Ingredients:
6  egg whites, room temperature
½ teaspoon cream of tartar
1 pinch salt
1 cup white sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 ½ tablespoons cornstarch
2 cups heavy whipping cream
1 large orange, zested
1 teaspoon vanilla extract
1 large orange, peeled and sliced
¾ cup mixed fresh berries

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Draw a 9-inch circle on a large sheet of parchment paper. Place parchment on a large baking sheet with the circle facing down and centered in the pan. Beat together egg whites, cream of tartar, and salt on high speed with an electric mixer in a bowl until soft peaks form. Add in sugar 1 tablespoon at a time, beating continuously, until stiff, glossy peaks form. Mix in vanilla and almond extracts. Sift cornstarch over the egg mixture and gently fold in until just combined. Pour egg mixture into the center of the circle on the parchment paper on the prepared pan. Starting from the center and moving outwards, gently form the meringue into a round no larger than the drawn circle. Create an impression in the center of the meringue so the edges are slightly taller than the middle. Place into the preheated oven and bake until the pavlova feels firm and dry to the touch, 1 to 1 1/2 hours. Turn the oven off without removing pavlova. Leave in the oven to cool for at least 1 hour. Pour heavy whipping cream into a large bowl. Beat at medium-high speed until soft peaks form. Add orange zest and vanilla extract; beat until combined. Gently remove pavlova base from the parchment paper and place onto a serving tray. Top with whipped cream, oranges slices, and  mixed berries. Serve immediately.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 50 mins
Yields: 12 servings

Calories: 233.8
Fat: 14.7 g
Saturated fat: 9.1 g
Carbohydrates: 23.4 g
Sugars: 20.3 g
Dietary fiber: 1 g
Protein: 3 g
Cholesterol: 54.3 mg
Sodium: 56 mg
Date Cake (Djamilah)


Ingredients:
granulated sugar, eggs, vanilla, cornstarch, dates, butter

Directions:
Butter a round 10-inch cake pan; line with waxed paper. Butter waxed paper; set pan aside. Preheat oven to 400ºF.
In a blender, process almonds with 3/4 cup sugar until finely ground.
In a large bowl, beat egg yolks with remaining 1/4 cup sugar and vanilla. Stir in almond mixture, cornstarch, dates, butter and orange juice or liqueur.
In a medium bowl, beat egg whites until stiff; fold into date mixture. Pour batter into prepared pan. Bake in center of oven 30 to 40 minutes or until center springs back when lightly pressed with your fingers. Invert onto a rack; remove from pan. Cool on rack.
Middle Eastern Crunch: Turmeric Pickled Cauliflower


Ingredients:
lime, juice of, orange, garlic cloves, fresh ginger, salt, bay leaf, cinnamon stick, white vinegar, water, white wine, sugar, honey, saffron, turmeric, head cauliflower

Directions:
Mix all ingredients except for the cauliflower in a large stockpot and bring to a boil.
Add cauliflower and bring back to a boil.
Remove from heat and allow to come to room temperature.
Keep covered in its liquid in refrigerator.
Red Velvet Cookies


Ingredients:
plain flour, butter, brown sugar, granulated sugar, cocoa powder, egg, milk, vanilla extract, baking powder, salt

Directions:
Cream together the butter and sugar until light and fluffy, then beat in the egg, milk and vanilla until everything is combined.
Put all the dry ingredients into the a mixing bowl and stir to distribute.
Add the dry ingredients into the wet ingredients a little at a time, stirring in between additions until a sticky dough forms. Add a few drops of red colouring here and mix well to distribute.
Cover the dough with foil and chill for at least 1hour. Then scoop out equal sized balls, roll them in icing sugar and put onto a lined baking tray. Gently squash the dough balls with the heel of your hand or the bottom of a glass so they spread out a little.
Bake for 10 minutes at 180C, then cool completely on a wire rack.
Pasta, Chicken, Tomato Creation


Ingredients:
onion, garlic clove, tomato paste, chopped tomatoes, harissa, fresh basil, fresh parsley, sugar, pasta, cottage cheese, egg, parmesan cheese, cheese

Directions:
Fry onion and garlic in a little oil for approx 3 - 4 mins.
Add the tomato puree and cook for 2 minutes.
Add the chopped tomatoes, basil and season with some black pepper and the sugar.
Cover and simmer for 15 minutes.
While your tomato sauce is cooking, cook your pasta.
Combine cooked pasta, chicken and tomato sauce; set aside.
Mix together cottage cheese, egg and Parmesan cheese.
Spray casserole with Pam.                                                                                                                                             Spoon in 1/2 of your chicken pasta.                                                                                                                  Spread with cottage cheese mixture.                                                                                                                     Add 1/2cup shredded cheese.                                                                                                                               Spoon on remaining pasta mixture.                                                                                                                      Sprinkle on 1 cup shredded cheese.
Bake in a preheated 350* oven for 45 minutes.
Aloo Talkari


Ingredients:
ghee, potatoes, green beans, onion, garlic cloves, curry powder, vegetable broth, water, salt

Directions:
Heat oil. Add the potatoes and cook for two minutes browning them on all sides.
Stir in the green beans and cook for 4 to 5 minutes or until they begin to brown and blister.
Add the onions and cook for 1 to 2 minutes.
Next add the garlic and stir well. Cook for about 30 seconds.
Mix in the curry powder and cook a few minutes unti the curry begins to release it's aromas.
Add the broth and salt.
Partly cover the pot and simmer for 20 minutes. Remove the lid and simmer until the liquid is reduced by half.
Indian- Tomato Kachambur


Ingredients:
lime juice, sugar, tomatoes, cucumber, green onions, green chili, of fresh mint, salt

Directions:
Mix the lime juice, sugar and salt in a large bowl. Stir until the sugar has completely dissolved.
Add all remaining ingredients and toss well to mix.
Cover with clingfilm and refrigerate for at least 30 minutes.
Toss the vegetables again before serving to ensure the dressing is distributed.
Quick and Easy Raspberry Coulis With Molten Lava Truffle Cakes


Ingredients:
red raspberries, icing sugar, fresh lemon juice, baking mix, eggs, unsalted butter

Directions:
In blender, purée raspberries and their juices, sugar and lemon juice until smooth. Pour through a fine-mesh sieve set over a bowl. Using rubber spatula, press purée through sieve. Discard solids. Refrigerate coulis.
Preheat oven to 425°F (220°C]. Generously butter six ¾-cup (175 mL] ramekins.
In bowl, combine cake mix, eggs and melted butter. Using wooden spoon, stir for 30 seconds to moisten. Scrape side of bowl. Stir for 1 minute. Batter will be very thick. Spoon evenly into prepared ramekins. Place ramekins on baking sheet. Bake in centre of oven for 8 to 9 minutes or until edges are set but centre is still soft. Remove from oven and let stand for 5 minutes.
Spoon 2 tbsp (25 mL] coulis onto each of six dessert plates. Carefully invert one cake onto each of the plates. Dust with icing sugar and garnish with a mint sprig, if desired. Save remaining coulis to drizzle over ice cream or yogurt.
The Real Deal Korean Beef Ribs
Category: world-cuisine
By KoreanITGal

This is an authentic Korean beef rib recipe, not the Americanized version. This is super easy and a crowd pleaser. This is for 4 pounds of ribs. I find 2 tablespoons of honey is perfect for a not-so-sweet rib. This gives you the perfect amount of tanginess. However, if you like it sweeter you can add up to 3 tablespoons.

Ingredients:
4 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2 inch thick across bones)
½ cup reduced-sodium soy sauce
½ cup white sugar
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons ground black pepper
3 tablespoons water
1 tablespoon Asian (toasted) sesame oil
1 ½ tablespoons Asian plum wine

Directions:
Wash the ribs, removing any stray bits of bone, and allow to drain for 30 minutes. Whisk together the soy sauce, sugar, honey, garlic, pepper, water, sesame oil, and plum wine until the sugar has dissolved; pour the mixture into a 1 gallon plastic zipper bag. Place the ribs into the marinade, squeeze all the air out of the bag, zip it up, and refrigerate at least 24 hours. The next day, remove the ribs from the refrigerator and allow to come to room temperature before grilling.  Remove the ribs from the marinade and discard the marinade. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill the ribs until browned and no longer pink inside, 4 to 6 minutes per side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 day
Yields: 6 servings

Calories: 692.3
Fat: 26.6 g
Saturated fat: 10.6 g
Carbohydrates: 46.5 g
Sugars: 42.8 g
Dietary fiber: 0.8 g
Protein: 42.3 g
Cholesterol: 122.9 mg
Sodium: 787 mg
Vanilla-Pear Vinaigrette


Ingredients:
white wine vinegar, honey, kosher salt, fresh ground black pepper, vanilla extract

Directions:
Drain pears, reserving 1/3 cup pear juice.
Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.
Almond Caramel Shortbreads


Ingredients:
sugar, nutmeg, cinnamon, flour, sugar, butter, honey, milk, heavy cream

Directions:
For the Shortbread:
Preheat your oven to 350.
prepare a 9" x 13" pan with either flour and butter, or a piece of parchment paper pressed into the pan and up the sides slightly. (I use parchment].
Cream your butter and sugar together.
scrape the bowl and add yolks.
scrape the bowl again, making sure the yolks are mixed in, but don't over mix.
Add your spices and one cup of flour, mix briefly until just combined, then add your second cup of flour.
Your dough should be moist and clumpy, dump this into your pan and press to fit in an even layer, with your fingertips. this doesn't have to be perfect.
Bake for 15-20 min, until just set and lightly browned at edges.
Prep your ingredience for the caramel as you put the shortbread in the oven.
Put everything except the almonds into a heavy bottomed sauce pan.
when you pull the short bread out of the oven, turn the burner on medium, and heat until the mixture is bubbly and starting to brown, stirring fairly constantly. Using a heat resistant spatula is great, so you can scrape along the bottom to prevent burning. this will take 5 min or so from everything melting.
Turn off the heat and stir in your almonds until evenly coated.
spread the whole mixture on top of the shortbread and pop it back into the oven for another 15 to 20 minute.
the mix will bubble in the oven, its done when the caramel starts to turn golden and the almonds at the edges start to toast.
Let this cool for 20-30 min, then cut with a bench knife or a chefs knife. I like to cut them into triangles, but like brownies, you can go for whatever floats your boat on this end!
Lavash Pizza With Hummus, Feta and Sun-Dried Tomatoes


Ingredients:
olive oil, kosher salt, fresh ground black pepper, canned chick-peas, extra virgin olive oil, garlic cloves, kosher salt, ground cumin, kalamata olive, feta cheese, sun-dried tomato, oregano, olive oil

Directions:
Preheat oven to 400 degrees F.
Brush the lavish bread with the oil and sprinkle with all the spices over it and but in oven for a few minutes but watch so it doesn't burn.
Remove the lavash and add the topping.
Place back into the oven to just warm through.
Meanwhile, place all the hummus ingredients in a food processor and blend until mixed; taste for adjustment.
Remove the "pizza" and serve along with the hummus.
Enjoy!
Egg Drop Soup (Tamago Toji)


Ingredients:
salt, soy sauce, fresh mushrooms, egg, chives, szechwan pepper

Directions:
Heat stock in a saucepan and stir in salt and soy sauce.
If using mushrooms, wash and slice thinly and add to the stock.
Simmer for 3-4 minutes.
Bring soup to a boil and with a ladle or chopsticks stir the soup clockwise.
Pour in the beaten egg, remove the soup from the heat and stir counterclockwise.
If using add trefoil/coriander/chives, cover pot for 30-40 seconds then uncover and add pepper.
Serve immediately.
If you cannot find the sansho/Szechwan peppercorns, I imagine a pinch of standard black pepper (or a blend, which often contain sansho/Szechwan peppercorns] will do.
Weight Watchers 2 Smart Pt. Peanut Butter Cookies


Ingredients:
all-purpose flour, baking soda, table salt, reduced-calorie margarine, light brown sugar, sugar, vanilla extract

Directions:
Combine flour, baking soda and salt in a small bowl; mix well and set aside.
Combine margarine and peanut butter in a mixing bowl; beat on medium speed until blended and smooth. Gradually add both sugars and beat until blended; add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended.
Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.].
Preheat oven to 350ºF. Coat 2 large baking sheets with cooking spray.
Remove cookie dough from freezer and slice crosswise into about twenty-four 1/3-inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely. Yields 1 cookie per serving.
Flavor Booster: Browned margarine has a nutty flavor that enhances a peanut butter cookie. Melt the margarine in a small skillet until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm, before using in recipe.
Lemon Chicken Soup


Ingredients:
water, lemongrass, fresh galangal root, fresh lime leaves, fish sauce, fresh tomatoes, button mushrooms, chicken breast halves, lime juice, hot chili peppers, fresh cilantro leaves

Directions:
Boil 4 cups water in a soup pot.  Add lemon grass, galangal, and lime leaves and cook 1 minutes.  Add fish sauce and chili paste, cook 1 minute, and reduce heat to medium.  Add tomatoes and mushrooms, cook 3 minutes, until broth bubbles again.
Turn heat to maximum and add chicken strips.  Stir to separate, and cook 5 minutes until chicken is done.
Add 4 T. lime juice (this is in addition to the lime juice previously added, if you were substituting for the lime leaves].  Stir.
Crush chiles and cut in half.  Add to soup and stir.
Remove from heat, transfer to soup tureen and sprinkle with cilantro leaves.  Serve immediately.
Roasted Heirloom Tomato Caprese


Ingredients:
salt, ground black pepper, dried basil, fresh mozzarella cheese, fresh basil leaves, extra virgin olive oil

Directions:
Spread the tomatoes evenly on a sheet pan. Drizzle balsamic vinegar, salt, pepper and dried basil.
Roast the tomatoes at 350 degrees for 20 minutes. Then cool.
To assemble the salad. Place 3 slices of tomato on a plate. Top each with 1 slice of mozzarella and each with a basil leaf. Drizzle the reduced balsamic vinegar from the sheet pan, olive oil, salt and pepper.
Essential Marinara Sauce


Ingredients:
ghee, butter, crushed tomatoes, garlic, olive oil, dried red pepper flakes, onion

Directions:
Add butter or ghee and olive oil to a saute pan.
Add onions and saute until translucent.
Add garlic and cook one minute.
Add undrained can of crushed tomatoes.
Add spices and sugar free sweetener (if needed].
Simmer for 15-20 minutes.
Dry Chicken Chilli Fry


Ingredients:
boneless skinless chicken thighs, turmeric, chili powder, white pepper, cumin, tamarind paste, green chilies, onion, salt, lime, juice of

Directions:
Mix all ingredients except green chillis,oil and onion.Keep covered for 1 hour,longer if possible.Heat the oil in a good pan and fry the onion till golden brown,add the chillis and fry for2 mins,fry the chicken pieces on all sides,and cook covered on low heat for 15 mins or until cooked.Remove lid and fry until dry.Add lime juice and coriander.Serve with rice or naan and a cooling raita.
Enjoy.
Sun-Dried Tomatoes and Asiago Cheese Bread


Ingredients:
water, extra virgin olive oil, lemon juice, sugar, powdered milk, salt, bread flour, amaranth flour, sun-dried tomatoes, asiago cheese, dried basil, fresh ground black pepper

Directions:
"Add ingredients in order given and bake on basic cycle."
Mexican Gravy
Category: side-dish
By tpf2005

This is my version of Mexican village gravy. Serve over burritos, with chips, or anything else in which you like Mexican gravy.

Ingredients:
½ cup flour
2 tablespoons chili powder
2 teaspoons onion powder
1 teaspoon dried Mexican oregano
1 teaspoon salt
6 tablespoons vegetable oil
4 cups water

Directions:
Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl. Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.

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

Calories: 170
Fat: 14.2 g
Saturated fat: 2.2 g
Carbohydrates: 10.1 g
Sugars: 0.5 g
Dietary fiber: 1.3 g
Protein: 1.5 g
Sodium: 419.7 mg
Thai Peanut Stir Fry Sauce
Category: side-dish
By Bonnie Gertz

This is the best peanut stir fry sauce I ever tasted. I like to double this recipe to make more sauce to pour over rice.

Ingredients:
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 tablespoons crunchy peanut butter
1 tablespoon brown sugar
1 teaspoon garlic powder
⅛ teaspoon ground ginger
⅛ teaspoon cayenne pepper

Directions:
Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, cayenne pepper together in a saucepan over medium heat; cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 70.5
Fat: 4.1 g
Saturated fat: 0.7 g
Carbohydrates: 7.1 g
Sugars: 4.3 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Sodium: 492.1 mg
Three Cheese Cavatini


Ingredients:
rigatoni pasta, mushrooms, onion, garlic cloves, olive oil, low fat cottage cheese, part-skim ricotta cheese, egg, mozzarella cheese, fresh parsley, fresh basil, oregano, nutmeg

Directions:
Preheat oven to 350°F.
Cook pasta according to package directions to "al dente".
While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
Combine cottage cheese, ricotta, egg, herbs and seasonings.
Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11x13-inch glass pan.
Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzarella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzarella cheese.
Bake for 30-40 minutes, until cheese is browning and bubbly. Allow to rest at least 5 minutes before cutting.
Cauliflower and Nutmeg Soup


Ingredients:
olive oil, cauliflower, water, ground nutmeg

Directions:
Heat oil in a large saucepan over medium heat.  Cook onion 3-4 minutes until soft.
Add the cauliflower, stock, water and nutmeg.  Bring the temperature to high and bring the mix to the boil, then reduce the heat to low and simmer, partially covered, 20-25 minutes or until cauliflower is tender and mixture reduces slightly.
Remove the mix from the heat.  Process with a stab mixer (or in batches in a food processor] until smooth.
Add cream and season with salt and pepper.  Place soup over medium heat for 5 minutes or until heated through.
Pineapple Cake (Gift Mix in a Jar)


Ingredients:
Bisquick baking mix, baking soda, flour, sugar, sour cream, butter, eggs, vanilla extract, sugar, butter

Directions:
Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the Bisquick mix, baking soda, flour and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
PINEAPPLE CAKE GIFT TAG:
Additional ingredients to be added by the recipient: 3/4 cup sour cream, 1/2 cup butter, softened, 2 eggs, 2 tsp vanilla extract and 16 oz can crushed pineapple (drained with juices reserved].  OPTIONAL glaze recipe: 3/4 cup sugar, 1/4 cup reserved heavy pineapple syrup and 1/4 cup butter.
PINEAPPLE CAKE INSTRUCTIONS:
Preheat oven to 350.
In a large bowl combine the sour cream, butter, eggs, and vanilla extract; blend with an electric mixer set on low speed.
Add the contents of the jar and continue to blend for 2 minutes; stir in the drained, crushed pineapple.
Pour the batter into a generously greased 9-inch bundt pan.
Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool for 10 minutes in the pan.
If glaze is desired, stir glaze ingredients over low heat until combined and heated through.
Transfer warm cake to plate and pour glaze over top; serve immediately.
Cover and store leftovers for up to 1 week.
Spinach Salad With Bacon and Croutons


Ingredients:
bacon, kosher salt, fresh ground black pepper, cucumber, buttermilk, mayonnaise, fresh herbs, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 400 degrees F; toss bacon pieces with bread pieces on a rimmed baking sheet and season with salt and pepper.
Bake until bacon is crisp, about 10 to 12 minutes; let cool.
In a serving bowl, toss spinach, cucumber, bacon and croutons.
Whisk together dressing ingredients OR place in a lidded glass jar and shake to combine.
Drizzle salad with 6 tablespoons of dressing and toss well.
Ham & Vegetable Stew


Ingredients:
water, diced tomatoes, cabbage, cooked ham, carrots, celery, onion, bell pepper, sugar, dried basil, pepper, garlic powder, bay leaves

Directions:
In large soup kettle, combine all ingredients.
Bring to a boil.
Reduce heat, cover and simmer for 1-1/4 hours.
Discard bay leaves and serve hot (Add cooked pasta, if you wish].
Delicious Ham and Potato Soup


Ingredients:
potatoes, celery, onion, cooked ham, water, chicken bouillon granules, salt, ground black pepper, butter, all-purpose flour, milk

Directions:
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
Traditional Pumpkin-Nut Bread


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, shortening, sugar, vanilla extract, eggs, canned pumpkin, water

Directions:
Grease three 9x5x3-inch loaf pans.
Preheat oven to 350 degrees.
Sift together dry ingredients; set aside.
In a large bowl, cream shortening, sugar, and vanilla.
Add eggs one at a time, beating well after each addition.
Add pumpkin; mix well.
Sift in dry ingredients alternating with water.
Mix until smooth.
Fold in nuts.
Turn batter into prepared pans.
Bake for 45 to 55 minutes.