xiaoxl/recipe_data huggingface dataset:
Blueberry Cornbread in a Skillet
Category: bread
By Jenine

Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.

Ingredients:
3 tablespoons vegetable oil
1 cup frozen sweet corn kernels
1 cup fresh blueberries
2 tablespoons all-purpose flour
1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted and cooled
2 large eggs

Directions:
Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C). While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside. Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl. Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture. Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9-inch skillet bread

Calories: 305.3
Fat: 14.8 g
Saturated fat: 7.6 g
Carbohydrates: 38.7 g
Sugars: 13.5 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 62.5 mg
Sodium: 371.7 mg
Pongaroons Macaroon Cookies Recipe


Ingredients:
sweetened flaked coconut, sweetened condensed milk, Grand Marnier, salt

Directions:
Preheat the oven to 350ºF.
Line a cookie sheet with parchment paper.
Mix together the coconut, condensed milk, and almond extract, keeping the coconut as fluffy as possible.
Whisk the egg whites and salt until soft peaks form.
Fold the egg whites into coconut mixture.
Using a soup spoon, scoop the macaroon batter into mounds or balls about the size of a Ping-Pong ball.
Place about 1 inch apart on the parchment-lined cookie sheet.
THE MACAROON BATTER SHOULD BE HANDLED VERY GENTLY.
Do not squeeze the batter.
If your fingers become sticky from sliding the batter off the spoon, dip them in cold water.
Bake the macaroons until golden brown, 18 to 20 minutes.
Allow the macaroons to cool a bit before removing them, but don t let them sit too long or they will glue themselves to the parchment.
Basque Salad
Category: salad
By MARILYN PERZIK

This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California.  Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator.  It is very good and close to my inspiration.

Ingredients:
1  green bell pepper, thinly sliced
1  red bell pepper, thinly sliced
1  yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1  Spanish onion - peeled, cut in half, and thinly sliced
⅓ cup red wine vinegar
¾ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
chopped fresh parsley

Directions:
In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion. In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified. Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

Prep time: 40 mins
Total time: 4 hrs 40 mins
Yields: 6 servings

Calories: 300.4
Fat: 28.3 g
Saturated fat: 4 g
Carbohydrates: 11.1 g
Sugars: 5.6 g
Dietary fiber: 2.3 g
Protein: 1.7 g
Sodium: 394.6 mg
Milk Toast
Category: breakfast-and-brunch
By Stephanie Murrile

Our grandfather always made this for us when we came to visit during Christmas time. This is a great dish to make when it is cold outside and will warm your soul. It is quick and easy to make.

Ingredients:
3 cups milk
⅓ cup white sugar
1 ½ tablespoons vanilla extract
6 slices white bread, toasted
3 pinches ground cinnamon, or to taste

Directions:
Combine milk, sugar, and vanilla extract in a medium saucepan over medium heat; bring to a boil. Divide milk evenly into 3 bowls. Tear toast into bite-sized pieces and distribute evenly amongst bowls. Sprinkle with cinnamon.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 3 servings

Calories: 362.2
Fat: 6.5 g
Saturated fat: 3.4 g
Carbohydrates: 60.6 g
Sugars: 36.6 g
Dietary fiber: 1.7 g
Protein: 11.9 g
Cholesterol: 19.5 mg
Sodium: 441.2 mg
Pumpkin Pudding


Ingredients:
whole wheat flour, cornstarch, vanilla, honey, milk, salt

Directions:
Blend all ingredients thoroughly. Distribute among 6 custard cups and bake at 350F for 30-45 minutes.
Serve with coconut.
Basil Butter Orzo


Ingredients:
orzo pasta, red bell pepper, yellow bell pepper, butter, basil leaves, garlic cloves, cherry tomatoes, feta cheese, capers

Directions:
Bring 3 qts of water to a boil in a large pot. Add orzo and cook until pasta is just tender to bite, ten minutes. Drain orzo and return to pan.
Meanwhile, finely chop bell peppers, set aside.
In a food processor, combine butter, basil and garlic. Add this mixture to orzo in pan. Stir over medium-low heat until butter is melted and pasta is hot.
Stir in peppers, tomatoes, cheese and capers, Pour onto a rimmed platter and serve hot, warm or at room temperature.
Quinoa, Beet, and Arugula Salad
Category: salad
By slmcm

Quinoa has a light, fluffy texture when cooked, and can be used as an alternative to white rice or couscous in most dishes. The arugula has a  rich peppery taste, and has an exceptionally strong flavor for a leafy green which goes well with the slightly nutty flavor of the quinoa.

Ingredients:
½ pound beets, peeled and sliced
1 cup red quinoa
2 cups water
½ cup olive oil
½ cup red wine vinegar
1 ½ teaspoons white sugar
1 clove garlic, crushed
1 teaspoon salt
¼ teaspoon ground black pepper
2  green onions, sliced
3 ounces arugula, chopped
5 ounces goat cheese, crumbled

Directions:
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. While the quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour. Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 379.2
Fat: 26.9 g
Saturated fat: 7.4 g
Carbohydrates: 25.6 g
Sugars: 4.6 g
Dietary fiber: 3.8 g
Protein: 9.9 g
Cholesterol: 18.7 mg
Sodium: 552.1 mg
Butterscotch Cookies


Ingredients:
all-purpose flour, baking soda, cream of tartar, salt, butter, brown sugar, eggs, vanilla extract

Directions:
Preheat oven to 400 degrees.
Sift flour, soda, cream of tartar and salt together.
Cream butter and sugar until fluffy.
Add dry ingredients, eggs and vanilla. Beat well.
Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
Place on ungreased baking sheet and bake 8 to 10 minutes.
Crock Pot Venison Roast


Ingredients:
butter, onion, garlic cloves, dried rosemary, marjoram, savory, white wine, water, olive oil

Directions:
"Put water, wine, soup base, onion soup mix and cream of mushroom in crock and stir, mixing well. Add all other ingredients EXCEPT venison roast. In a large frying pan, heat oil to smoking and sear all sides of roast until well browned. Put roast in crock pot and turn on low for 8-10 hours When done, remove roast and thicken juice to make gravy. Serve over mashed potatoes or rice."
Philly Cheese Steak Sliders
Category: main-dish
By rathiemke

Quick, easy, and tasty Philly cheese steak sliders. Great for a busy weeknight or game day.

Ingredients:
1 (12 ounce) beef skirt steak, thinly sliced
1 (12 count) package Hawaiian bread rolls
½ large green bell pepper, chopped
½ large onion, chopped
¼ cup mayonnaise
8 slices pepper Jack cheese
2 tablespoons butter, melted

Directions:
Heat a skillet over medium-high heat. Add steak, bell pepper, and onion. Cook until steak is hot and reaches your desired color, 7 to 10 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with aluminum foil. Slice the connected rolls in half widthwise to look like 2 giant slices of bread. Place the bottom half into the bottom of the prepared baking pan. Spread mayonnaise evenly on top. Place 4 slices of pepper Jack cheese over the mayonnaise. Layer the steak mixture and the remaining cheese on top. Cover with the top half of the bread. Spread melted butter on top. Bake in the preheated oven until cheese is melted and bread is browned, about 20 minutes. Slice into individual portions.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 sliders

Calories: 385.8
Fat: 9.8 g
Saturated fat: 7.9 g
Carbohydrates: 43.4 g
Sugars: 0.5 g
Dietary fiber: 2.2 g
Protein: 19.6 g
Cholesterol: 63.2 mg
Sodium: 315 mg
Chef John's Broiled Chicken
Category: meat-and-poultry
By Chef John

The next time rain ruins your dream of a grilled chicken dinner, I hope you fire up your broiler and give this easy, alternative method a try. Not only are you getting the same intense, direct heat, but you also have more control, since you can adjust how far the chicken is from the flame. I prefer the meat about 7 to 8 inches under the heating element, but feel free to adjust as needed. Garnish with freshly squeezed lemon juice and fresh oregano.

Ingredients:
1 small onion, sliced
1 (3 pound) whole chicken, cut in half, backbone removed
salt as needed

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings. Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 583.5
Fat: 51.9 g
Saturated fat: 14.6 g
Carbohydrates: 1.1 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 26.1 g
Cholesterol: 105.8 mg
Sodium: 83.3 mg
Hot Cross Buns I
Category: bread
By LITSTER5

Hot cross buns! Hot cross buns!

Ingredients:
¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
¼ cup white sugar
⅜ teaspoon salt
1  egg
1  egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
¾ cup dried currants
1 teaspoon ground cinnamon
1  egg yolk
2 tablespoons water
½ cup confectioners' sugar
¼ teaspoon vanilla extract
2 teaspoons milk

Directions:
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes. Mix egg yolk and 2 tablespoons water. Brush on balls. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack. To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 12 buns

Calories: 217
Fat: 4 g
Saturated fat: 2.1 g
Carbohydrates: 40.5 g
Sugars: 15.5 g
Dietary fiber: 1.8 g
Protein: 5.2 g
Cholesterol: 40.3 mg
Sodium: 108.7 mg
Simple Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, white sugar, brown sugar, butter, vanilla, eggs, chocolate chips

Directions:
Pre-heat oven to 375*.
In a small bowl, mix flour, baking soda, and salt together. Set aside.
In a medium bowl, mix sugar, brown sugar, and butter together until blended. Use an electric mixer for best results.
Add eggs, egg, yolks, and vanilla to sugar mixture.
Slowly add in flour mixture until blended. Don't over mix!
Using a fork, fold chocolate chips and nuts into cookie dough.
Use a rounded tablespoon to scoop small balls of dough onto baking sheet. Place in the oven, set a timer, and enjoy! (If using a stone to bake, the first batch will take a little longer to bake. Don't worry!].
Smoked Salmon Potato Salad


Ingredients:
Dijon mustard, dill weed, olive oil, orange zest, smoked salmon, red onion, capers

Directions:
Combine dijon mustard,dill,olive oil, orange juice,orange zest, salt and pepper in a small bowl, mix well.
Cover and chill throughly.
Combine cooled potatoes,salmon,onion and capers in a large bowl, toss to mix well.
Pour dressing over potato mixture and toss to mix well.
Serve and enjoy.
Basic Smoothie Recipe


Ingredients:
"yogurt"

Directions:
"put ingredients in blender and blend until smooth. Pour and enjoy!"
Potato Stew


Ingredients:
bacon fat, russet potatoes, onion, diced tomatoes, garlic, carrots, carrots, bay leaf, salt, pepper

Directions:
Saute potatoes and onions in bacon fat covered over low heat, turning occasionally until onions are transparent.
Add remaining ingredients and simmer until potatoes are tender.
Homemade Cheese Whiz Clone


Ingredients:
evaporated milk, vinegar, salt, Velveeta cheese, dry mustard

Directions:
Melt the milk and cheese in a double boiler., When creamy and smooth add remaining ingredients and mix well., Cook for 5 minutes., Fill Pint jars to 3/4 full., Seal and process in a boiling water bath 10 minutes.
Copycat Bob Evan's Cobb Salad


Ingredients:
hard-boiled egg, blue cheese, bacon bits, cheddar cheese, grape tomatoes, red onion, lettuce leaves

Directions:
Line a large bowl with large lettuce leaves.
Add salad mix.
Top with remaining ingredients, arranging attractively.
Top with favorite salad dressing; I like ranch or blue cheese dressings.
Tiki's Pasta Salad


Ingredients:
cucumber, green pepper, roma tomato, black olives, olive oil, wine vinegar, dried basil, dried parsley, onion powder, garlic powder, pepper, salt

Directions:
Cook Pasta as per package directions. Drain and rinse with COLD water for a few minutes.
Wash, Dry and dice veggies while pasta is cooking.
Pour pasta into a large bowl and add diced veggies and olives.
In a jar (with lid] mix vinegar, oil and spices. Put lid on the jar and shake it  well for about 3 minutes. Pour over veggie/pasta mixture and toss well (bowl with a secure lid is perfect for this].
Refrigerate until ready to serve!
Enjoy!
Super Easy Gooey Pecan Caramel Rolls


Ingredients:
pecans, brown sugar, heavy whipping cream

Directions:
Preheat oven to 350 degrees.
In a buttered 9x13 baking dish, sprinkle the pecans. Sprinkle brown sugar evenly over the pecans. Pour whipping cream over the brown sugar.
Cut each of the biscuits into quarters. Place each biscuit quarter into the pan on top of the brown sugar/cream mixture and press down lightly.
Bake 20 to 30 minutes or until the biscuits are golden brown.
Remove from oven and immediately (and carefully] turn onto a large serving plate or platter and serve.
Note: I have also used the Country Style or Grands Flaky Layers biscuits successfully in this recipe.
Chorizo Mushroom Quiche


Ingredients:
eggs, mushrooms, green onions, chorizo sausage, cheddar cheese, oregano, onion powder, cayenne, salt, black pepper

Directions:
In a medium mixing bowl, stir together eggs, cream (or mixture of milk and cream] and spices, set aside.
Saute chopped mushrooms, green onions and chorizo together in a pan  until mushrooms and chorizo are no longer raw, about 5 - 7 minutes.  You may need a dash of olive oil to prevent sticking.
Have ready a buttered baking dish (I used a cast-iron scone pan, see photo].  Place chorizo mixture on the bottom, then cheese, then pour egg mixture over top.  Sprinkle with paprika, if desired.
Bake at 375 degrees for 20-40 minutes, depending on your pan and your oven.  CHECK OFTEN as ovens vary.  My cast iron scone pan only took 20 minutes!
Cook until slightly brown on top and eggs do not jiggle.  Let set for 10 minutes.  You might sprinkle extra green onions or chili flakes on top, if you like - get creative!  Sliced black olives make a nice touch.
Lobster Mornay Sauce
Category: side-dish
By SWIZZLESTICKS

This recipe is very simple to make, and you can substitute crab or shrimp for the lobster. I use all three when we are craving seafood. Serve over rice or pasta.

Ingredients:
¼ cup butter
1 cup sliced fresh mushrooms
1 pound lobster meat, diced
¼ cup all-purpose flour
1 cup chicken broth
1 cup heavy cream
½ teaspoon pepper
½ cup freshly grated Parmesan cheese

Directions:
Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside. Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened. Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

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

Calories: 486.8
Fat: 37.6 g
Saturated fat: 23 g
Carbohydrates: 9.8 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 27.8 g
Cholesterol: 228.6 mg
Sodium: 594.3 mg
Seared Tuna with Wasabi-Butter Sauce
Category: world-cuisine
By DARLA

I've had the seared tuna in nice restaurants, but this is better than all of them. One tablespoon of wasabi sounds like a lot of heat, but somehow this cooking method mellows it to almost nothing, just leaves the flavor. Really really great.

Ingredients:
2 tablespoons white wine vinegar
10 fluid ounces white wine
¼ cup minced shallots
1 tablespoon wasabi paste, or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil, or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick

Directions:
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center.  Serve with sauce.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 6 Servings

Calories: 533.4
Fat: 34.6 g
Saturated fat: 20.1 g
Carbohydrates: 4.5 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 40.7 g
Cholesterol: 158 mg
Sodium: 277.5 mg
Tofu Lasagna -- no noodles


Ingredients:
extra firm tofu, vegetable broth, fennel, olive oil, frozen chopped spinach, mushrooms, garlic granules, dried parsley flakes, fat-free cottage cheese, egg substitute, mozzarella cheese

Directions:
Press tofu under heavy weight for approx.
1 hour to remove the liquid-- will make thinly slicing much easier.
Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown.
Add jar sauce to TVP and add fennel (for a hint of sausage flavoring].
In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper.
In a food processor, puree cottage cheese w/ egg substitute.
Add sauted vegetables& process just to combine.
Slice tofu thinly for use as"lasagna noodles".
Start w/ a layer of sauce on the bottom of a 9x13 pan.
Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle], vegetable/cheese mixture, more sauce and then grated mozarella.
You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.
Potato, Bacon and Cheddar Macaroons #5FIX


Ingredients:
green onion, bacon bits, eggs

Directions:
Preheat oven to 375 degrees., Spray a large, rimmed baking sheet with non-stick cooking spray., Combine all the ingredients in a large bowl. Mix thoroughly., Form 2" balls from the mixture and place them on the prepared pan., Bake them for 40 minutes, or until well browned.
Kelly's 3-Meat  2-Cheese Loaded Subs!


Ingredients:
deli roast beef, colby-monterey jack cheese, swiss cheese, provolone cheese, lettuce, tomatoes, black olives, onion, Miracle Whip, mayonnaise

Directions:
Split open hoagie roll, separate top and bottom if desired., Spread insides of top and bottom of roll with mayo., Top bottom roll with rest of ingredients layering in order., Place on top roll., Cut in half if prefered., Great cold, warmed or panini-style! Enjoy!, Makes enough for 2 people.