xiaoxl/recipe_data huggingface dataset:
Sous Vide Poached Pears
Category: desserts
By Bren

A light and refreshing dessert that you can fix and forget until ready to serve. This can be doubled, but I suggest using one bag per pear. I generally serve this with a scoop of ice cream.

Ingredients:
1 medium Pears, raw
1 tablespoon salted butter
1 tablespoon dark brown sugar
½ teaspoon vanilla extract

Directions:
Fill a large pot with warm water, leaving 3 inches of head room. Attach the sous vide to the pot and set the temperature to 175 F degrees (80 degrees C) and timer to 1 hour. Peel pear and halve lengthwise. Scoop out the seeds using a small spoon. Place pear halves into a resealable or silicone bag and add butter, brown sugar, and vanilla extract. Remove all air from the bag and immerse the bag into the water, making sure that the top does not go below water. Leave in the water for 1 hour. Remove the bag when time is up and place pears on dessert plates. Drizzle with cooking liquid.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 servings

Calories: 127.9
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 19.6 g
Sugars: 14.9 g
Dietary fiber: 2.6 g
Protein: 0.4 g
Cholesterol: 15.3 mg
Sodium: 43.7 mg
White Chicken Casserole


Ingredients:
cooked rice, onion, garlic cloves, mayonnaise, sour cream, lemon juice, butter

Directions:
Combine all ingredients except bread and butter. Pour into a greased casserole.
Combine melted butter and bread crumbs. Spread on top of casserole. (you could also use cracker crumbs if you prefer].
Bake at 350 degrees for 45 minutes.
Lamb Chops in Sauce


Ingredients:
olive oil, salt, pepper, oregano, garlic, lamb loin chops, anchovy fillets, garlic, oregano, salt, pepper, fresh lemon juice, prepared mustard

Directions:
Mix marinade ingredients together, add chops and let marinate for at least 2 hours.
Mix all sauce ingredients together well.
Preheat broiler to 500°F.
Remove chops from marinade, and dip them into the sauce mixture.
Broil the chops for about 7-10 minutes.
Dip chops into sauce mixture again, and broil the chops on the other side for about 7-10 more minutes, or until done.
While the second side of the chops are broiling, heat the remaining sauce until it simmers.
Simmer sauce for about 1 minute.
Serve chops with additional sauce* if desired.
*Note: If you would like additional sauce to serve on the side with the chops, make a second batch of the "sauce," thinning it a bit with 1/4 to 1/3 cup of water to prevent scorching when heated.
Chicken Encharitos


Ingredients:
ground chicken, onion, cheddar cheese, flour tortillas

Directions:
Brown chicken with onion, season to taste., mix chicken with refried beans and 3/4 enchilada sauce and 1 c cheese., fill tortillas., cover with remaining enchilada sauce and cheese., cook at 350, covered, for 30 mins, 10 uncovered.
Delicious Homemade White Bread


Ingredients:
hot water, salt, sugar, all-purpose flour, instant yeast

Directions:
Take a huge mixing bowl and add in your water, oil, salt and sugar. Mix well until all sugar and salt are melted. Then add 13 cups of the flour and sprinkle yeast on top. Mix with a wooden spoon until you no longer can and then start kneading by hand adding the last 2 cups of flour gradually. Knead well for about 5- 10 minutes until your dough is smooth and easy to knead. You might have to add a little more flour if your dough is still sticky after kneading for a bit.
When the dough is thoroughly kneaded pour your 2 tbs's of oil into the bottom of your bowl and roll your big ball of kneaded dough around in it coating all sides well. Let dough rise till doubled in size then punch it down and knead it again just a bit to get the air bubbles out. Then divide it into 6 equal portions.
Knead each ball of dough slightly and shape into loaf then place in buttered loaf pans. Then set each pan into your (turned OFF] oven for about 30 minutes, or until they rise nice and big and juicy looking:].
Then take them out of your oven and preheat it to 350°F When your oven is fully heated up return your risen loaves into your hot oven and bake for about 15 minutes! It's as simple as that!
Buckwheat Cornmeal Scones


Ingredients:
egg, milk, heavy cream, all-purpose flour, buckwheat flour, cornmeal, sugar, baking powder, salt, unsalted butter, raw sugar

Directions:
Whisk the egg, milk, and cream together and set aside.
Combine the flours, cornmeal, sugar, baking powder and salt.
Add the butter, coarsely chopped. Work the butter into the flour mixture leaving some clumps slightly larger others.
Slowly add the milk mixture until the dry mixture is just wet. The dough should be rough and sticky, but hold together in a ball when lightly kneaded. If it is too wet, add a bit more all purpose flour.
Turn the dough out onto a lightly floured surface and shape it so it is about 3/4 inch thick. Cut the dough into equal sized pieces and form the scones.
Place on a parchment lined baking sheet, and refrigerate until ready to bake.
Preheat the oven to 425F Brush the tops of each scone with a bit of milk, and sprinkle with a bit of raw sugar if desired.
Bake for 12 to 15 minutes, or until the tops are golden brown. Cool on a wire rack, and serve immediately.
Soda Bread


Ingredients:
flour, baking soda, salt, buttermilk

Directions:
Preheat oven to 375°F.
Combine ingredients.
Bake 30-45 minutes.
Makes 2 loaves.
NOTE:
The thicker the buttermilk, the drier or tougher the dough.
The thinner the buttermilk, the softer or stickier the dough.
The drier dough, tough dough works better because it holds its shape better, cuts easier and seems to cook faster.
The softer dough tends to want to flatten out, it's hard to cut, takes longer to knead, you have to add a little more flour to make it tougher.   It also takes longer to bake.
Healthy Vegetarian Fried Rice


Ingredients:
canola oil, green onion, shiitake mushroom, celery, ginger, minced garlic cloves, cooked white rice, reduced sodium soy sauce, vinegar

Directions:
Heat large skillet or wok, add oils, onions, mushrooms and celery. stir fry for about 3 minutes.
Add peas and carrots, garlic and ginger stir fry 4 more minutes.
add rice, soy sauce and vinegar stir fry about 8 minutes until heated through.
Japanese Cucumber Sesame Salad


Ingredients:
cucumber, scallions, sesame seeds, reduced sodium soy sauce, ginger, sugar, pepper, salt

Directions:
Place all ingredients in a large mixing bowl.
Toss to combine well.
Add salt, if needed, to taste (you probably won't need any].
Cover and chill at least 1 hour.
Serve chilled or at room temperature.
Zwiebelwähe (Swiss Onion Tart)


Ingredients:
flour, baking powder, kosher salt, unsalted butter, water, bacon, unsalted butter, kosher salt, milk, heavy cream, eggs, gruyere cheese, swiss cheese, fresh ground black pepper, nutmeg

Directions:
Crust:
Pulse flour, baking powder, and salt in a food processor to combine.  Add butter and pulse until pea-sized pieces form.  Add water; pulse briefly.  Transfer dough to a floured work surface; form into a disk.  Wrap in plastic wrap; chill for 1 hour.
Heat oven to 425°F  Transfer dough to a floured work surface.  Roll dough into a 13-inch circle; transfer to an 11-inch fluted tart pan with a removable bottom, pressing into bottom and sides.  Trim excess dough; chill for 30 minutes.  Prick bottom of dough with a fork; cover bottom with a sheet of parchment paper; fill with pie weights or dried beans.  Bake until crust is set, about 20 minutes.  Remove paper and b eans; bake until crust is light brown, about 15 minutes.  Let cool.
Filling:
Cook bacon in a 4-quart saucepan over medium heat until crisp, 7-8 minutes.  Using a slotted spoon, transfer bacon to a plate.  Discard bacon fat; add butter.  Add onions and season with salt; reduce heat to low, cover, and cook, stirring occasionally, until soft, about 10 minutes.  Uncover; cook until lightly browned, 10 minutes.  Let cool.
Whisk milk, cream, and eggs in a bowl; add reserved bacon and onions along with cheese.  Season with salt, pepper, and nutmeg.  Pour filling into tart; place on baking sheet.
Place tart in oven and reduce heat to 400°F  Bake until filling is golden brown and set, 45-50 minutes.  Transfer tart to a wire rack to let cool completely before slicing and serving.
Special Day Lemon Bars


Ingredients:
butter, granulated sugar, flour, salt, granulated sugar, fresh lemon juice, flour, confectioners' sugar

Directions:
Preheat the oven to 350°F.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment.
Combine the flour and salt and, with the mixer on low, add to the butter until just mixed.
Dump the dough onto a well-floured surface and gather into a ball.
Flatten the dough with floured hands and press it into a 9 x 13 x 2" baking sheet, building up a 1/2" edge on all sides.
Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned.
Let cool on a wire rack, leaving the oven on.
For the filling, whisk together the eggs, sugar, lemon juice, and flour, and pour into the crust.
Bake for 30 to 35 minutes more, until the filling is set.
Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.
Spiced Tomato and Lentil Soup


Ingredients:
onion, carrots, red lentils, chopped tomatoes, ground cumin, curry powder, vegetable bouillon cubes, water, fresh ground black pepper, fresh coriander, plain yogurt

Directions:
Place the first eight ingredients (onion through water] in a large saucepan.
Bring to a simmer, cover and cook for 30 minutes or until the lentils are completely soft.
Let the soup cool slightly.
Liquidise in batches in a blender or food processor.
Season to taste with the black pepper.
Serve with the coriander scattered on top and a dollop of plain yogurt, if using.
Sailor's Beef Casserole (Merimiespihvi) - Finnish


Ingredients:
butter, onions, potatoes, salt, pepper, ground allspice, beer, beef broth, bay leaf, parsley

Directions:
Preheat oven to 350.
Cut the meat into slices across the grain.  In a hot skillet, brown them quickly on both sides using only half the butter or oil.  Remove to a plate.
Lower the heat and cook the onions slowly in the rest of the butter until they are soft and golden.  If they become browned, they'll be a completely different taste than when they're golden.
Peel and slice the potatoes as thinly as possible.
In a 1 quart casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice.  I started with a layer of potatoes, meat, onions, spice.  Repeated two more times for a total of three layers, but make the last layer one of potatoes.
Rinse the skillet with the beer and the broth.  Pour into the casserole.  Add the bay leaf.
Cover tightly, but no need for foil under the lid.  Bake for 2 hours, or until the meat is tender and potatoes are soft.
Sprinkle with parsley and serve.  Traditionally served with pickled beets.
Pho Tai


Ingredients:
beef eye round, green onions, shallots, gingerroot, Thai basil, cilantro leaf, lime, fennel seed, cloves, bay leaves, cinnamon stick, chicken bouillon cubes, sugar, sea salt, sea salt, fish sauce, hoisin sauce, chili sauce

Directions:
Bring 4.5 gallons water to a boil.
Trim top off shallots, leaving skins and bottoms intact.  Rinse and leave skin on ginger.  On high heat, dry-fry shallots and ginger until shallots are slightly charred and ginger is soft on edges, turning regularly for about 15 minutes.
Pound ginger until it cracks slightly, and add ginger and charred shallots to boiling water.
In a medium tea ball strainer, combine fennel, bay leaves, cinnamon, anise, and cloves; add tea ball with spices to boiling water.  Add oxtail to water, and return to boil.
Cover and reduce heat to medium-low, maintaining a slight boil.  Skim fat periodically (2x / hr] and cook for 4 hours.
Add chicken bouillon, sugar, 2 tbsp sea salt and fish sauce, cook for 1 more hour, then strain all solids from broth.
20 mins before broth finishes, begin soaking rice noodles in cold water for 20 mins, and place eye round steak in freezer to ease slicing.
Arrange lime wedges, cilantro stalks, thai basil stalks, sliced serrano peppers, diced green sections of green onions, hoisin, and sriacha on serving plate for personal addition to the individual soup bowls.
Fill small saucepan with water and 1/2 tsp salt; bring to a boil.  Place strainer inside saucepan and cook rice noodles in 3oz increments in water nest for 90 seconds each before transferring to individual bowls.
In each bowl, place 3oz cooked noodles, 1 oz thinly sliced white onion, 2oz thinly sliced raw eye round steak, 12oz broth.  Hot broth, when spooned into the bowl, will cook the raw eye round slices.
**Note: if scaling down on numbers of servings, cooking time should remain the same.  Also, bean sprouts traditionally are added to the garnish plate; I personally don't care for them so I have left them out of the recipe and photos in this case.
Chicken Scampi


Ingredients:
chicken breasts, olive oil, butter, garlic, green onion, salt, pepper, roma tomatoes, rice

Directions:
Put olive oil and butter in skillet on low heat.
Add the green onions and minced garlic and saute.
Add Italian seasoning, salt and pepper.
Put chicken that has been cut into pieces in the skillet with the garlic onion and seasonings.
Heat until chicken is no longer pink.
I usually let the chicken sit with the other ingredients in the skillet for a few moments on low just to get the seasoning set in really well.
I then put the tomatoes in to just heat through.
I serve with the rice or noodles.
Rum and Raisin Ice Cream With a 'Twist


Ingredients:
raisins, dark rum, lime juice, vanilla extract, heavy cream, evaporated milk, water, liquid honey

Directions:
Combine raisins, rum, lime juice and vanilla extract in small bowl; cover and stand overnight.
Place all ingredients in a large bowl and mix thoroughly; pour into an ice cream maker and follow manufacturer’s instructions.
A Simple Braided Bread


Ingredients:
egg, water, poppy seeds, sesame seeds, cornmeal

Directions:
Thaw frozen bread until it can be cut in half (lengthwise] with a sharp knife, but has not started to rise.
Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width.
Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn.
Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look.
Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds.
Let rise until double in size (Appr. 45 min.].
Preheat oven to 375 degrees.
Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning.
Remove the bread from the baking sheet and cool on a wire rack.
Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.
Baked Corn Casserole for Potlucks
Category: side-dish
By TUBB

A baked corn casserole that's great for potluck.

Ingredients:
2 (19 ounce) cans whole kernel corn, drained
6 tablespoons all-purpose flour
6 tablespoons white sugar
6 tablespoons butter, melted
4 teaspoons salt
2  chopped pimento peppers
6  eggs
½ cup chopped green bell pepper
½ pound processed cheese (such as Velveeta®), cubed
1 ½ cups milk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish. Bake in preheated oven until the cheese is melted, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 12 servings

Calories: 274.9
Fat: 14.2 g
Saturated fat: 7.7 g
Carbohydrates: 30 g
Sugars: 12.4 g
Dietary fiber: 2.1 g
Protein: 10.3 g
Cholesterol: 114.7 mg
Sodium: 1368 mg
Special Occasion Pumpkin Roll Aka Hazel's Pumpkin Cake Roll


Ingredients:
flour, baking powder, salt, cinnamon, nutmeg, ginger, eggs, sugar, pumpkin, pumpkin, lemon juice, walnuts

Directions:
Grease and flour a jelly roll pan, about 10"X15".
Mix together the flour, baking powder, salt and spices.  Set aside.
In a fairly large bowl, beat the eggs for 5 minutes or until very thick.   Gradually add the sugar, beating all the while.  Stir in the pumpkin and lemon juice.  Finally, fold in the prepared dry ingredients.
Spread in the prepared pan and sprinkle the chopped walnuts over the top of the batter.  Bake about 15 minutes at 375F (190C] or until the cake springs back when touched.  Spread a teatowel with icing sugar and turn the hot jelly roll out onto the towel - carefully - nut side down.  Roll the cake up in the towel (the roll should be made from the short side] and allow to cool.
Make cream chees filling (see below].  Carefully unroll the cake and spread with filling.  Reroll and chill well (4-5 hours] before serving.  This can be topped with whipped cream or icecream (vanilla, coffee or pumpkin is the best].
Cream Cheese Filling:.
Beat together really well, 3/4 cup room temperature cream cheese and 4 tablespoons butter.  Add slowly 1 cup icing sugar, beating well after each addition.  Beat in 1/2 teaspoon vanilla.  Spread this on the roll and reroll the cake.  Chill well 4-5 hours.
Spanish Tapas Bean Salad


Ingredients:
dried lima beans, hard-boiled eggs, stuffed green olive, garlic clove, parsley, extra virgin olive oil, red wine vinegar, paprika

Directions:
Soak beans in plenty of water overnight, then drain, Add the beans to a pan of boiling water, simmer covered over medium heat for 35 to 45 min until tender not mushy (time will depend on the size of the beans and soaking time] Drain.
Whisk olive oil, vinegar, paprika salt and pepper together.
Combine beans with remaining ingredients and toss with dressing.
Marinate at room temperature at least one hour before serving.
Can be refrigerated overnight before serving and the garlic flavor will be stronger.
Grapefruit Cupcakes With Chai Icing


Ingredients:
all-purpose flour, baking powder, baking soda, salt, reduced fat margarine, sugar, buttermilk, plain low-fat yogurt, pink grapefruit juice, grapefruit zest, fat free cream cheese, reduced-fat cream cheese, powdered sugar, cinnamon, ground cloves, ground cardamom

Directions:
Preheat the oven to 350°F Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, beat margarine and sugar with an electric mixer.
Beat in egg. Combine lemon extract, juice, zest, and buttermilk in a small bowl. Add half the buttermilk mixture and beat on low speed. Add half the flour mixture and beat just until combined. Repeat with remaining buttermilk and flour mixture. Divide batter evenly into the prepared cups.
Bake for 15-20 minutes, until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean. Remove the cupcakes from the muffin pan and cool completely on a wire rack.
In a medium bowl, beat ingredients for icing until smooth. Once the cupcakes are cool, use a small spatula or butter knife to ice them. Store refrigerated in an airtight container for up to 5 days.
Bills Fantastic Apple Pork Loin


Ingredients:
pepper, apples, white wine, sugar

Directions:
"pre heat oven to 350. put garlic salt and pepper on the loin. Grate 1/2 apple and put aside. Slice 1/2 apple and put on bottom of  baking pan.  Place meat on top of apples and pat all the grated apple on top and sides. cut up and sugar the rest of the apples and place on top of loin. pour wine on sides of apples and cook uncovered for 20 minute then covered for 25 or 30 minute remove from oven and set meat and apple aside. quickly make a gravy out of drippings and use over meat.  Serve the apples as a small side.  You can cut up another apple if you want more as the side and If you do add one more teaspoon sugar. in making the gravy use the drippings and bits from the bottom of the pan.  use gravy on meat not cut apples.I like to peel the apples before using."
Healthified Spinach and Cheese Quiche


Ingredients:
all-purpose flour, salt, nonfat milk, flour, gruyere, fresh spinach, frozen chopped spinach, nonfat milk, fresh thyme, dried thyme, salt, ground black pepper

Directions:
Preheat oven to 450°F  In a medium bowl, stir together flour and 1/4 teaspoon salt.  Add oil and 3 tablespoons fat-free milk all at once.  Stir lightly with a fork.  If necessary, stir in 1 tablespoon additional milk to moisten.  Form into a ball.
On a well-floured surface, slightly flatten dough.  Roll from center to edge into a circle about 12 inches in diameter.  To transfer pastry, wrap it around the rolling pin; unroll pastry into a 9 inch pie plate.  Ease pastry into pie plate, being careful not to stretch it.  Trim pastry to 1/2 inch beyond edge of pie plate; fold under edge and flute as desired.  Line pastry with a double thickness of foil.  Bake for 8 minutes.  Remove foil.  Bake for 5 minutes more.  Cool on a wire rack while preparing filling.
Reduce temperature of oven to 350°F.
Shred cheese and set aside 2 tablespoons.
In a large bowl, beat together remaining cheese, egg product, spinach, half-and-half or milk, thyme, salt, and pepper.  Pour egg mixture into baked pastry.
Bake for 40 minutes.  Sprinkle with reserved 2 tablespoons of cheese.  If necessary to prevent over-browning, cover edge of quiche with foil.  Bake about 10 minutes more or until a knife inserted near center comes out clean.  Let stand on a wire rack for 10 minutes before serving.
Zucchini-Feta Bake


Ingredients:
bulgur, boiling water, olive oil, onions, garlic, zucchini, oregano, basil, marjoram, pepper, Egg Beaters egg substitute, fat-free cottage cheese, fresh parsley, tomato paste, soy sauce, low-fat cheddar cheese, tomatoes, sesame seeds

Directions:
Pour boiling water over bulgur and set aside until soft and chewy.
Saute onions and garlic in olive oil until onions are translucent.
Add zucchini, herbs and pepper.
Stir until zucchini is tender.
Mix egg beaters, feta and cottage cheese.
Add parsley, tomato paste and soy sauce to bulgar and mix.
Spray a 10x5 inch casserole with non-stick spray.
Assemble the casserole: Layer bulgur mixture first, follow with vegetables then feta mixture.
Top with tomato slices and cheddar cheese.
Srinkle with sesame seeds if using.
Bake covered at 350F for 45 minutes.
Uncover last 15 minutes.
Let sit 10 minutes before serving.
SMASHED YUKON GOLD POTATOES


Ingredients:
yukon gold potatoes, bay leaves, garlic clove, unsalted butter, heavy cream, white pepper

Directions:
Place potatoes, bay leaves, garlic and vegetable stock in a large stock pot. Bring too a full boil and reduce to a simmer for 6-8 minutes or until potatoes are tender.
Drain potatoes and reserve some of the stock. Remove bay leaves and garlic.
Place potatoes in a large bowl. Use a hand masher to mash potatoes. Add butter, French Cultured Cream, heavy cream and white pepper. Mash potatoes until they are smooth.
Season with fine sea salt and white pepper to taste.