xiaoxl/recipe_data huggingface dataset:
No Fry Crab Rangoon
Category: appetizers-and-snacks
By LAURAG16

These tasty appetizers are delicious and not fried.

Ingredients:
2 (8 ounce) packages cream cheese, at room temperature
¼ cup sour cream
½  onion, minced
1 tablespoon garlic powder
2 tablespoons white sugar, or to taste
1 pound imitation crabmeat, flaked
1 (14 ounce) package wonton wrappers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, and set aside. Combine the cream cheese, sour cream, onion, garlic powder, and sugar in a bowl, and beat until soft and well mixed. Lightly stir in the flaked imitation crab meat. Fill a bowl with lukewarm water. Remove a wonton wrapper from the stack, and cover the stack with a damp paper towel to keep the wrappers from drying out. With your finger, wet two adjoining edges of the wrapper with water, and place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle shape, pressing out all the air and sealing the edges well. Place the filled wonton on the prepared baking sheet while you finish filling and folding the wontons. Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 48 wontons

Calories: 142
Fat: 7.4 g
Saturated fat: 4.5 g
Carbohydrates: 14.4 g
Sugars: 2.5 g
Dietary fiber: 0.5 g
Protein: 4.6 g
Cholesterol: 26.8 mg
Sodium: 309.2 mg
Chinese Chicken and Corn Soup


Ingredients:
boneless skinless chicken breasts, celery rib, onion, butter, chicken broth, chicken bouillon, fresh parsley, eggs

Directions:
Saute or poach chicken breasts, cool, chop, set aside., Saute in same pan, celery and onion in 1 Tbl. butter til tender., In large pot add chicken, sauted vegetables, broth, bouillon, and parsley., Bring to a boil, lower heat and simmer 5 minutes., Drizzle in beaten eggs, stirring briskly, til it shreds., Stir in corn, heat through., Add salt and pepper to taste.
Apple Streusel Cake


Ingredients:
all-purpose flour, cake flour, wheat flour, butter, margarine, sugar, baking powder, eggs, apples, cinnamon, clove, nutmeg, butter, margarine, flour, sugar

Directions:
Mix ingredients for the dough in a large mixing bowl until completely mixed.
Spread out dough on a lightly oiled 13x9 inch baking dish.  Flatten the dough in the pan until it reaches all the corners and equally distributed.
Place sliced apples on top in 2 to 3 rows slightly overlapping each other.
Sprinkle cinnamon, ground cloves, and ground nutmeg on top.
Sprinkle sliced almonds on top.
Preheat oven to 350°F or 180°C.
Make the streusel: in a separate bowl mix butter, flour, and sugar together with your hands until it forms small crumbles.  You may need to add more flour to the mixture until you reach the desired crumbles.
Sprinkle streusel (butter, flour, and sugar crumbles] on top.
Bake for about 1 hour.
Authentic Empanada Pastry Dough
Category: world-cuisine
By Fioa

Try this easy and authentic empanada pastry dough! Quick to make since all ingredients are mixed in a food processor, then kneaded just very quickly and it's done. You can make it in advance, just cut it into discs, and freeze for later use.

Ingredients:
2 cups all-purpose flour, sifted
¼ cup unsalted butter, chilled and cubed
1  egg
6 tablespoons warm water
1 teaspoon salt

Directions:
Combine sifted flour and butter in the bowl of a food processor; pulse until crumbly. Add egg and pulse until just combined. Dissolve salt in warm water. Add gradually to the food processor and pulse until a soft dough ball forms. Turn ball into a bowl and wrap tightly with plastic wrap. Refrigerate at least 30 minutes. Dust a work surface with flour and knead dough for 1 minute. Roll out thinly and cut into discs. Freeze discs for later use or use right away for your favorite sweet or savory empanadas.

Prep time: 15 mins
Total time: 45 mins
Yields: 12 empanada pastry discs

Calories: 115.7
Fat: 4.5 g
Saturated fat: 2.6 g
Carbohydrates: 15.9 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 25.7 mg
Sodium: 200.8 mg
Zucchini  and  Brick Cheese Slices


Ingredients:
zucchini, cheese, all-purpose flour, dried basil, dried dill, dried parsley, paprika

Directions:
Wash & slice zucchini into thin slices. Don't peel unless humungus;
Dredge slices liberally with flour.
Place one layer in greased 9"x13"x2" pan; sprinkle with salt, pepper, some basil, dill & parsley. Cover with some cheese slices.
Repeat layering squash, spices, cheese until zucchini is all used.
Cover top completely with cheese slices.
Score thru ingredients in 6 or 8 places with knife.
Pour oil over top.
Sprinkle with paprika.
Bake in 350 degree oven for 1 to 1-1/2 hours or until nicely browned & knife inserted goes through squash gently.
Allow to rest about 20 minutes before cutting.
Vegan Southern Peach Cobbler
Category: desserts
By My Hot Southern Mess

A delicious southern-style peach cobbler with a vegan sweet biscuit crust. Serve with vegan almond milk vanilla ice cream, if desired.

Ingredients:
cooking spray
⅔ cup almond milk
1 teaspoon apple cider vinegar
½ cup vegan margarine (such as Earth Balance®), softened
2 tablespoons white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
6 cups fresh peaches - peeled, pitted, and sliced
¼ cup brown sugar
¼ cup white sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with nonstick cooking spray. Combine almond milk and vinegar in a small bowl. Set aside for 5 minutes. Beat margarine and 2 tablespoons white sugar together using an electric mixer in a large bowl until creamy. Add flour and baking powder and combine using a fork or pastry blender until mixture resembles coarse crumbs. Stir in milk mixture and vanilla extract until just combined. Set biscuit batter aside. Combine peaches, brown sugar, 1/4 cup white sugar, cornstarch, and cinnamon in a bowl until peaches are coated. Place peaches into the bottom of the prepared pan. Top and cover with biscuit batter mixture. Bake in the preheated oven until the tops of the biscuits are lightly browned, 40 to 45 minutes. Serve warm.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 9x9-inch cobbler

Calories: 314.1
Fat: 11.7 g
Saturated fat: 3.1 g
Carbohydrates: 48.1 g
Sugars: 22.7 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Sodium: 325.8 mg
Old World Pancake


Ingredients:
butter, eggs, milk, all-purpose flour, granulated sugar, ground nutmeg

Directions:
Turn oven on to 425'.
Put butter in large (10 inch] ovenproof fry pan (I use a 4 litre sauté pan] and put the pan in the preheating oven.
In medium mixing bowl, whisk together the eggs and milk.
Sprinkle in the sugar, nutmeg and flour.  This means, just dump in the dry stuff.
Whisk it all together until it is smooth.
Remove hot pan from the oven, swirl the butter around and then dump in all the batter.
No need to spread it or mess about, just pop it back into the hot oven uncovered, close the door and sit back with a cuppa and wait.
Set that timer for 16-18 minutes.
Remove from oven and slice into wedges, in my house that means half for me and half for my husband!
This is great served with warm maple syrup, from annieCANada of course.
Now enjoy.  If you are having a big breakfast and you actually have leftovers, rest assured that this pancake tastes great at room temperature, cold or reheated.
Gotta love that!
B'Shalom everyone, Anne.
Splendid Raspberry Spinach Salad


Ingredients:
raspberry vinegar, spinach, fresh raspberry, kiwi fruits

Directions:
Dressing: Combine vinegar and jam in blender or small bowl.
Add oil in thin stream, blending well.
Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing.
Top with the remaining ingredients (nuts, raspberries and kiwis.] Serve immediately.
Tomato Ketchup or Catsup


Ingredients:
plum tomatoes, pickling salt, shallots, garlic, dark brown sugar, apple cider vinegar, celery seed, sweet Hungarian paprika, paprika, ground ginger, allspice berries, black peppercorns

Directions:
Bring a large pot of water to a boil. Blanch the tomatoes by dropping them in the boiling water for 1 to 2 minutes. You will need to do them in batches. Transfer the tomatoes to a sink or tub filled with cold water.
Peel the tomatoes, and chop them coarsely. If you can remove some of the seeds as you go, this will help. Layer the tomatoes in a large strainer - such as comes in a set for cooking spaghetti - with the salt. I try to use about 4 tablespoons, but a bit more is okay. Much of it will run out with the water. Let the tomatoes drain for several hours to overnight, in a cool spot. (Not in the fridge.] Don't forget to keep them a little raised from the bottom of whatever pot you strain them into, so they are not sitting in their own water. Ideally, do this the night before you plan to proceed.
Meanwhile, deseed and mince the peppers. Peel and mince the shallots and garlic. Put them in the preserving kettle with 1 cup of the vinegar. Add the drained tomatoes when you have strained them for as long as you can stand. Bring to a boil and simmer for 30 minutes, until the vegetables are tender.
Press the mixture through a fairly fine food mill. Discard any seeds and skins that will not go through. You will likely need to stop and clean the mill once or twice during the process. Return the pulp to the stove, and add the remaining vinegar, and the Sucanat.
Grind the celery seed to a powder, and mix it into the ketchup with the two paprikas and the ginger. The peppercorns and allspice should be tied up in cheesecloth, or put in a very large tea-ball and added to the ketchup. Boil the ketchup, stirring frequently, until considerably reduced in volume and very thick. Expect this to take about 2 hours.
About 45 minutes before you expect the ketchup to be thick enough to bottle, put the canning jars into a large canner with water to cover them by one inch at least, and bring to a boil. Boil the jars for 10 minutes. If your water is very hard, add a shot of vinegar to the water to prevent lime build-up on the jars.
When the ketchup is thick, test it and adjust the salt and seasonings if necessary. Remove the black peppercorns and allspice, and discard them.
Fill the jars with the ketchup to within 1 cm of the rims. Seal with lids and rims which have been boiled for 5 minutes. Return the jars of ketchup to the boiling water bath and boil for 10 minutes.
Remove them from the canner, allow to cool, check the seals, label and store. Keep in the fridge once opened.
Air Fryer Cauliflower Fried Rice
Category: uncategorized
By Yoly

I used frozen riced cauliflower that I quickly cooked in the microwave. I then added in 4 more ingredients, put it in my air fryer and had 'fried rice' in under 15 minutes. Best of all, it is low calorie and low fat since there is no oil or butter, yet it's delicious.

Ingredients:
1 (12 ounce) package frozen cauliflower rice
2 large eggs
2 slices Ham, sliced, regular (approximately 11% fat)
¼ cup chopped green onions
2 tablespoons soy sauce

Directions:
Cook cauliflower rice in the microwave for 5 to 6 minutes. Let stand for 1 minute before carefully opening the bag. Preheat the air fryer to 400 degrees F (200 degrees C). Cover the bottom and 1/2 inch of the basket sides with aluminum foil. Mix cauliflower rice, eggs, ham, green onions, and soy sauce in a bowl until well combined. Air fry for 5 minutes. Remove the basket and stir the cauliflower mixture. Return to air fryer and cook for an additional 5 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 169.6
Fat: 7.4 g
Saturated fat: 2.4 g
Carbohydrates: 11.6 g
Sugars: 0.9 g
Dietary fiber: 4.8 g
Protein: 16.2 g
Cholesterol: 202 mg
Sodium: 1379 mg
Triple Layer Chocolate Mousse


Ingredients:
bittersweet chocolate, eggs, powdered sugar, granulated sugar, heavy cream, bittersweet chocolate, heavy cream, chocolate Cool Whip

Directions:
SOFT MOUSSE: Melt chocolate over simmering water of a water bath.
Whip egg yolks with 1/3 cup powdered sugar until pale and airy, place whipped yolks in medium sized bowl. Add warm melted chocolate and fold until just mixed. Wash bowl and wipe thoroughly.
Dissolve 1/3 cup granulated sugar and 1/4 cup water in small pot, bring to a boil, cook to 230 degrees on a candy thermometer.
While sugar is boiling slowly whip whites to soft peak. When sugar is ready, slowly pour into whites while beating at a medium speed in a steady stream. Continue to whip until stiff peaks form. Spoon whites on top of yolks but do not fold.
Whip cream and 1/3 cup powdered sugar until medium stiff peak, now fold in whites until just mixed. Add cream and fold until incorporated. Do not over fold. Store in refrigerator until ready to use (should be used as soon as possible].
SOLID CHOCOLATE MOUSSE: Melt chocolate hot, over double broiler (do not burn chocolate], heat until it is warm to the touch. Whip cream until very soft peaks form (lines show in slightly whipped cream].
Very, very quickly add chocolate to cream and fold in, mixture may look broken but keep folding until everything is smooth, but do not overmix. Place in bowl, cover and refrigerate until set.
TO SERVE: Place the two mousses in composition to contrast each other. Garnish with chocolate cool whip.
Texas Beef Stew


Ingredients:
Mexican-style stewed tomatoes, condensed beef broth, frozen whole kernel corn, carrots, onion, garlic cloves, ground cumin, salt, all-purpose flour, water

Directions:
Combine first 10 ingredients in a large slow cooker.
Cook, covered, on high for 3 or 4 hours or until meat is tender.
Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.
Mom's Tartar Sauce


Ingredients:
mayonnaise, onion, baby dill pickles, garlic, dill

Directions:
Place pickles and onion in food processor and pulse till finely chopped.
Mix all other ingredients except lemon juice till smooth.
Use the lemon juice to make the thickness you desire, you do not have to use it all.
Store in the fridge.
Frozen Fruit and Soda Cups
Category: desserts
By chance33

This recipe is a good way to use up seasonal fruit and it's also a great summer snack!

Ingredients:
1 cup cubed cantaloupe
½ cup cubed honeydew
2 cups cubed watermelon
½ cup diced apple
1 cup sliced banana
1 cup cubed fresh mango
3 cups lemon-lime flavored carbonated beverage, chilled

Directions:
Toss together the cantaloupe, honeydew, watermelon, apple, banana, and mango in a large bowl.  Divide the fruit into six paper cups.  Pour 1/2 cup of lemon-lime soda into each cup.  Place in the freezer for 5 minutes, then serve.

Prep time: 30 mins
Total time: 35 mins
Yields: 6 cups

Calories: 146.2
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 37.6 g
Sugars: 17.8 g
Dietary fiber: 2.5 g
Protein: 1.3 g
Sodium: 23 mg
Dilly Cucumber Salad


Ingredients:
sour cream, lemon juice, sugar, dill, salt, cucumber, sweet onion

Directions:
Whisk all ingredients together except cucumber., Add cucumber and stir well., Refrigerate at least 2 hours before serving.
Sunday Morning Bliss


Ingredients:
"lemon slice"

Directions:
"Pour ingredients into a 16 oz glass filled up with ice cubes and stir."
Chocolate Spiders


Ingredients:
"crunchy peanut butter"

Directions:
Break up all of the chocolate into a microwave-safe bowl along with the peanut butter.
Microwave on High until the chocolate is melted.
Mix the melted chocolate and peanut butter thoroughly.
When mixed, pour the entire packet of fried noodles into the chocolate mixture and mix gently until all the noodles are well coated.
Scoop the mixture into cupcake patties.
Place in the fridge to set, about an hour.
Enjoy!
Alamo Tamale Supper (Crock Pot)


Ingredients:
onion, corn, tomato sauce, chili powder, cheddar cheese

Directions:
Slice tamales in half crosswise and arrange in bottom of greased crock-pot.
Sprinkle chopped onion over tamales.
Add corn.
Mix tomato sauce and chili powder; pour into crock-pot.
Top with shredded cheese and sprinkle with sliced ripe olives.
Cover and cook on Low setting for 5 to 7 hours or on High setting for 2 hours.
Double recipe for 5-quart crock-pot.
Rich Homemade Cottage Cheese


Ingredients:
lemon juice, salt

Directions:
1] Add milk, cream and salt to a saucepan and bring to a medium heat.
2] Add lemon juice, stir occasionally, when bubbles start to form around the edges, remove from heat, curds will have started to form
3] Let mixture cool for 5 to 10 minutes.
4] Set a sieve lined with paper towel in a bowl.
5] Pour the mixture into the sieve.
6] Allow the water to drain for about 1 hour.
7] When water has drained squeeze the cheese gently in the paper towel (if you squeeze too much the cheese will be too dry].
8] Remove the cheese from the paper towel and put in a container. it can be stored for 2-3 days in the fridge.
Carrot Cookies With Besan


Ingredients:
shortening, sugar, egg, vanilla extract, besan, whole wheat flour, baking powder, carrot

Directions:
Peel and finely grate one full carrot., Cream together the shortening and sugar., Mix in the egg., Add in the flour and baking powder., Fold in finely grated carrot until blended well., Drop by spoonfuls onto greased cookie sheet., Bake at 375 for 10-13 minutes.
Gourmet Chicken Sandwich
Category: meat-and-poultry
By LCLARKE

Sauteed chicken breasts topped with a mayonnaise/mustard/rosemary spread and graced by 2 slices of garlic rosemary focaccia bread. These sandwiches are great when you want a quick supper, but not something from the freezer.  They remind me of an expensive sandwich from an upscale deli. The spread and the chicken can be made in advance, and the chicken can be eaten hot or cold.

Ingredients:
4  breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
ground black pepper to taste
1 tablespoon olive oil
1 teaspoon minced garlic
2 tablespoons mayonnaise
2 teaspoons prepared Dijon-style mustard
1 teaspoon chopped fresh rosemary
8 slices garlic and rosemary focaccia bread

Directions:
Sprinkle pepper on one side of each chicken cutlet. Heat oil in a large skillet; brown garlic in oil, then add chicken, pepper-side-down. Saute chicken until cooked through and juices run clear, about 12 to 15 minutes. In a small bowl combine the mayonnaise, mustard and rosemary. Mix together and spread mixture on 4 slices focaccia bread. Place 1 chicken cutlet on each of these slices, then top each with another bread slice.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 522.5
Fat: 15.7 g
Saturated fat: 3.1 g
Carbohydrates: 58 g
Sugars: 1 g
Dietary fiber: 3.1 g
Protein: 34.6 g
Cholesterol: 69.8 mg
Sodium: 826.1 mg
Wedding Chicken


Ingredients:
garlic cloves, serrano chilies, fresh ginger, olive oil, reduced sodium soy sauce, apple cider vinegar, sugar, fish sauce, kosher salt, lemons, thyme, chicken thighs

Directions:
Whisk garlic, chiles, ginger, oil, soy sauce, vinegar, sugar, fish sauce, and salt in a medium bowl until sugar and salt dissolve. Add lemon slices and thyme. Place marinade and chicken in a large resealable plastic bag. Turn to coat, and chill at least 12 hours.
Heat oven to 450°. Remove chicken from marinade, shaking off excess, and place, skin side up, on a rimmed baking sheet. Roast until cooked through and an instant-read thermometer inserted in the thickest part of the thigh registers 165°, 25–30 minutes. Serve chicken with lemon wedges for squeezing over.
Chiarello's Roasted Butternut Squash Soup


Ingredients:
butter, extra virgin olive oil, celery, carrot, cinnamon stick, sea salt, pepper, half-and-half

Directions:
To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof sauté pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve.
To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; sauté until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.
Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.].
Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Tip *Depending on how rich you want it, or how cold it is outside, you can use cream, yogurt or mascarpone instead of the half-and-half.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
Italian Wedding Cake
Category: world-cuisine
By BOSQUE

This is a bride's cake.  It was served at a very dear friends wedding.

Ingredients:
½ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
½ cup margarine
2 cups white sugar
5  egg yolks
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5  egg whites
½ cup drained crushed pineapple
½ cup flaked coconut
1 cup chopped pecans
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans.  Combine the buttermilk, baking soda and salt.  Set aside. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract.  Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated.  In a separate bowl, beat the egg whites until they form stiff peaks.  Gently fold the egg whites into the batter.  Stir in pineapple, coconut and 1 cup pecans. Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely. To make the frosting:  Cream together the butter, cream cheese and confectioners' sugar until blended.  Stir in 2 teaspoons vanilla and 1 cup pecans.  If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Prep time: 1 hr
Cook time: 35 mins
Total time: 1 hr 35 mins
Yields: 1 - 3 layer 8 inch round cake

Calories: 1043.7
Fat: 61.6 g
Saturated fat: 21.1 g
Carbohydrates: 118 g
Sugars: 94.3 g
Dietary fiber: 3.4 g
Protein: 10.4 g
Cholesterol: 164.2 mg
Sodium: 684.3 mg
Butter Chicken (Or Cauliflower) With Cashews


Ingredients:
unsalted cashews, butter, chicken, cauliflower floret, bell pepper, onion, minced garlic clove, ground ginger, ground cayenne pepper, paprika, turmeric, garam masala, cinnamon, tomato paste, tomato sauce, sour cream, plain yogurt, water

Directions:
Melt butter over medium-low heat.
Add cashews and roast slowly until golden; lower heat if necessary to keep from burning.
Add cauliflower, onion, garlic and peppers and sauté in the cashew butter mixture a few minutes.
Add ginger, spices, tomato paste and tomato sauce to the pan, along with some water. .
Simmer covered until chicken or cauliflower reaches desired doneness. If sauce gets too thick, add more water.
Add the cream and heat through.
Serve over rice or with bread.