xiaoxl/recipe_data huggingface dataset:
Mushroom Brochettes


Ingredients:
mushrooms, salt, white pepper, thyme, rosemary, summer savory

Directions:
Clean the mushrooms well.  You can scuff up the skin a little, so that the mushroom juices combine with the herbs.
Mix the herbs together and crush them with a mortar and pestle, or just crush them together.
Put 6 mushrooms on each of 4 bamboo skewers.  Salt and pepper them, and sprinkle the herb mix over them.
Put them under a hot grill (or on the BBQ] and turn them frequently.  Sprinkle more herbs and salt and pepper once or twice.
The mushrooms should be hot, and cooked but still crisp when they are done.
Chocolate Guinness Cupcakes


Ingredients:
unsalted butter, sugar, reduced-fat sour cream, eggs, all-purpose flour, vanilla extract, baking soda

Directions:
Pre-heat oven to 350 degrees.
Grease a 9-inch springform pan and line with parchment paper.
In a large saucepan, combine Guinness and butter.
Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
In a small bowl, combine sour cream, eggs and vanilla; mix well.
Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
Battle of New Orleans


Ingredients:
Bourbon, absinthe, lemon twist

Directions:
Build all the ingredients in a mixing glass and give a quick stir., Strain into a rocks glass over fresh ice and garnish.
Rigatoni Alla Burrina


Ingredients:
rigatoni pasta, mild Italian sausage, plum tomatoes, dried thyme, cheese

Directions:
Remove the casings from the sausages and crumble them into a pan with the sliced tomatoes. Cook them, covered, over the lowest possible flame for an hour.
Time the lighting of the flame under your pasta pot so the water will come to a boil when the hour's up; at this point salt the pasta water and cook the pasta, while stirring the cream into the sauce.
Continue to simmer the sauce until the pasta's done.
Season the pasta with the sauce and serve it with the grated cheese, and a zesty young red wine.
Cardamom Spiced Carrot Cake


Ingredients:
all-purpose flour, baking powder, ground cardamom, cinnamon, baking soda, ground ginger, kosher salt, eggs, granulated sugar, buttermilk, vanilla extract, carrots, walnuts, cream cheese, powdered sugar, vanilla extract

Directions:
Heat the oven to 350°F and arrange the rack in the middle.
Coat two 8-inch cake pans with butter and flour, and tap out any excess flour. Set aside.
Combine flour, baking powder, cardamom, cinnamon, baking soda, ginger, and salt in a large bowl, and whisk to aerate and break up any lumps. Set aside.
Combine eggs, sugar, oil, buttermilk, and vanilla in a large bowl, and whisk until eggs are broken up and mixture is thoroughly combined. Using a rubber spatula, fold in flour mixture until just combined. Fold in carrots and walnuts until evenly mixed.
Divide batter evenly between the prepared pans. Bake until a cake tester inserted in the center comes out clean, about 50 to 60 minutes.
Remove cakes from the oven and transfer to a wire rack to cool, about 15 minutes. Run a knife around the perimeter of each, and turn cakes out onto the rack to cool completely.
For the Frosting:
Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes.
For the Assembly:
To frost, place a cake layer on an 8-inch cardboard round, a tart-pan bottom, or a cake plate. Evenly spread about 1/3 of the frosting over the top of the layer. Stack the second layer, and evenly spread another 1/3 of the frosting over the top and sides of the whole cake. (Don’t worry about looks at this point—this is just a crumb layer, and it will be covered up later.]
Place in the refrigerator until frosting is set up and slightly hard, about 15 minutes.
Remove from the refrigerator and spread remaining frosting over the top and sides of the cake, ensuring it’s as even as possible. Serve.
Laundry Stain-be-gone (safe for Vintage and Fine Fabrics)


Ingredients:
character(0]

Directions:
You can make this using any amount of"ingredients", as long as the Clorox 2 Powder (it MUST be the powder] and Ivory dishwashing liquid are mixed in equal parts.  If "Ivory Joy dishwashing liquid" continues to appear, be aware that this is IVORY not Joy liquid.
Add luke warm water to the mixture, enough to make a sudsy'bath' for your items.
Let the garment (s] sit covered in the water for at least one hour.
Check to see if the stain has disappeared.
If it is still there, soak until the stain is gone.
I have used this on vintage tablecloths and 19th century cotton garments and it works like a charm.
Southwestern  Bacon Burgers


Ingredients:
bacon, ground beef, onion, lettuce leaves, tomatoes, pickles, green chili salsa

Directions:
Fry bacon and drain drippings from pan., Mix ground beef, salt, and pepper snd form 8 patties., Cook on charcoal grill, or in skillet until almost done., Add cheese., Melt cheese, and put meat on toasted bun., Add bacon, onions, lettuce, tomatoes , pickles, and salsa.
Cream of Vegetable Soup


Ingredients:
chicken broth, onion, dried parsley flakes, dried thyme, dried dill weed, butter, all-purpose flour, salt, white pepper, milk

Directions:
In a 2-quart saucepan, combine first 5 ingredients.  Cover; simmer 10 to 15 minutes or until vegetables are tender.
Place mixture in blender or food processor.  Blend until smooth.
In same 2-quart saucepan, melt butter.  Add flour, salt, and pepper; stir until smooth.
Add milk or cream.
Cook, stirring constantly, until thickened.  Stir in vegetable mixture.
Cook until heated.
Pigs in a Blanket With Curried "ketchup"


Ingredients:
puff pastry sheet, heavy cream, romano cheese, poppy seed, cherry tomatoes, red wine vinegar, sugar, curry powder, salt, pepper

Directions:
Preheat the oven to 400 degrees F.
Put the tomatoes, vinegar, sugar, curry powder, salt, and pepper into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.
Cut the pastry into 6 equal strips and cut each strip into 3 pieces (I use a pizza cutter here].
Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal.  Place on a baking sheet. Repeat with the remaining hot dogs and pastry.
Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds.
Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.
Jelly Bean Cookies


Ingredients:
butter, sugar, light brown sugar, egg, baking soda, baking powder, salt, vanilla, flour, rolled oats, jelly beans

Directions:
Mix butter and both sugars until smooth., Stir in egg, baking soda, baking powder, salt and vanilla and mix well., Stir in flour and oats until well blended., Stir in jelly beans., Drop by spoonfuls onto greased cookie sheet about 2" apart., Bake at 375 degrees for 10 minutes.
Pati's Spinach and Boysenberry Salad
Category: salad
By PatiO

This light and refreshing summer salad is made with boysenberries because that's what we grow.  You could easily use a combo of raspberries with raspberry preserves or strawberries with strawberry preserves.

Ingredients:
¼ cup olive oil
1 teaspoon prepared horseradish
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons boysenberry jam
1 (14 ounce) bag spinach leaves
1 cup fresh boysenberries
¼ cup toasted sliced almonds

Directions:
Make the dressing by combining the olive oil, horseradish, rice vinegar, brown sugar, and boysenberry jam in a blender. Blend until smooth. Place the spinach in a large bowl. Drizzle the dressing over the spinach and toss until leaves are evenly coated. Sprinkle boysenberries and almonds over top of the salad; serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 123.6
Fat: 8.5 g
Saturated fat: 1.1 g
Carbohydrates: 10.9 g
Sugars: 6.9 g
Dietary fiber: 2.4 g
Protein: 2.3 g
Sodium: 44.2 mg
Kahlua Fudge Topping


Ingredients:
sugar, brown sugar, heavy cream, Kahlua, butter, vanilla

Directions:
In a heavy saucepan, combine cocoa and sugars.  Add next 3 ingredients and stir over medium heat until mixture begins to boil.  Boil 1 minute, stirring constantly.  Remove from heat and stir in vanilla.  Cool.
Store in a covered container in refrigerator.  Serve warm or at room temperature.
Orange Pineapple Banana Smoothie


Ingredients:
fresh pineapple, navel orange, banana

Directions:
Place ingredients in blender in listed order.
Blend for about 30 seconds.
Drink immediately.
Important: use fresh sweet organic fruit.
Optional: You can add a couple ice cubes if you want it cold, but I prefer it room temperature - it feels very tropical and authentic that way.
Whoopie Pies


Ingredients:
vegetable shortening, sugar, eggs, flour, baking soda, salt, cream of tartar, milk, vanilla, butter, vanilla, confectioners' sugar, salt, milk

Directions:
Cream shortening and sugar.
Add eggs and beat well.
Sift together dry ingredients.
Combine milk and vanilla in measuring cup.
Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
Do not overbake.
Cream together butter, vanilla, salt, and confectioner's sugar for filling.
Add just enough milk to make a spreadable consistency.
Sandwich a generous amount of filling between two cake halves.
Chicken Biryani
Category: world-cuisine
By Nazia

This is a delicious Pakistani/Indian rice dish which is often reserved for very special occasions such as weddings, parties, or holidays such as Ramadan. It has a lengthy preparation, but the work is definitely worth it. For biryani, always use long grain rice. Basmati rice with its thin, fine grains is  the ideal variety to use. Ghee is butter that has been slowly melted so that the milk solids and golden liquid have been separated and can be used in place of vegetable oil to yield a more authentic taste.

Ingredients:
4 tablespoons vegetable oil
4 small potatoes, peeled and halved
2 large onions, finely chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
½ teaspoon chili powder
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon salt
2  medium tomatoes, peeled and chopped
2 tablespoons plain yogurt
2 tablespoons chopped fresh mint leaves
½ teaspoon ground cardamom
1 (2 inch) piece cinnamon stick
3 pounds boneless, skinless chicken pieces cut into chunks
2 ½ tablespoons vegetable oil
1 large onion, diced
1 pinch powdered saffron
5 pods cardamom
3  whole cloves
1 (1 inch) piece cinnamon stick
½ teaspoon ground ginger
1 pound basmati rice
4 cups chicken stock
1 ½ teaspoons salt

Directions:
In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices. In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Yields: 6 to 8 servings

Calories: 832.4
Fat: 35.1 g
Saturated fat: 8 g
Carbohydrates: 78.9 g
Sugars: 5.2 g
Dietary fiber: 5.1 g
Protein: 47.8 g
Cholesterol: 133.8 mg
Sodium: 1522 mg
Low-Fat, Sugar-Free Mock Latte


Ingredients:
1% low-fat milk, instant coffee powder, artificial sweetener

Directions:
Heat milk in microwave (or stovetop] until simmering.
Pour into a mug.
Add coffee powder and sweetner.
Whisk with a skinny whisk.
Strawberry Cinnamon Rolls
Category: bread
By thedailygourmet

Add a pop of strawberry pink to the typical cinnamon roll... perfect for brunch or Valentine's Day!

Ingredients:
¾ cup warm water (105 degrees F (41 degrees C))
¼ cup white sugar
2 ½ teaspoons instant yeast
2 ¾ cups all-purpose flour
2 tablespoons butter
1  egg
1 teaspoon salt
½ stick butter, at room temperature
⅔ cup brown sugar
1 tablespoon ground cinnamon
1 ½ cups confectioners' sugar
¼ cup pureed fresh strawberries
1 teaspoon vanilla extract
1 pinch salt

Directions:
Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes. Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour. Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes. Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes. While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

Prep time: 25 mins
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 12 cinnamon rolls

Calories: 291.1
Fat: 6.5 g
Saturated fat: 3.8 g
Carbohydrates: 54.9 g
Sugars: 31.8 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 30.8 mg
Sodium: 258.6 mg
Mahogany Glazed Cornish Hens


Ingredients:
soy sauce, Dijon mustard, salt, pepper, low sodium chicken broth, water, margarine, butter, watercress, fresh ginger, navel orange

Directions:
Preheat oven to 450. Grease 15 1/2 x 10 1/2"-inch jelly-roll pan. With poultry shears or chef's knife, cut Cornish hen in half through breastbone and back. Place hen halves, bone sides down, in prepared pan.
In small bowl, stir in preserves, vinegar, soy sauce, and Dijon until blended. Brush one-third of glaze over hen halves. Sprinkle with 1/8 teaspoon each salt and freshly ground black pepper. Pour chicken broth and 1/4 cup water into jelly-roll pan.
Roast hen halves 10 minutes. Brush with half of remaining glaze. Add remaining glaze, adding more water (about 2 tablespoons] if pan is getting too brown. Roast 10 minutes longer or until thermometer inserted into thigh (without touching bone] reaches 180. Let stand 5 minutes.
While hen halves stand, heat rice as label directs; leave in pouch. Cook watercress: In 12-inch skillet, heat margarine on medium-high until melted. Add watercress and cook, covered, until watercress begins to wilt (about 1 minute], stirring once or twice. Add ginger and cook 30 seconds, stirring.
In bowl, mix warm rice and orange pieces. Place hen halves on 2 dinner plates. Stir pan drippings to scrape up brown bits. Pour drippings over hen halves; serve with orange rice and wilted watercress.
Chicken Florentine in a White Wine Sauce


Ingredients:
boneless skinless chicken breasts, chicken thighs, spinach, garlic, butter, dry white wine, flour, sugar, salt

Directions:
Sauté ½ the garlic in  2-3 tablespoons butter (this amount is a guess…but be generous with it] in a frying pan until softened (do NOT brown it!].  Add spinach and cook, stirring frequently until spinach is softened and quite shrunken.  Remove from heat and allow to cool.
Pound breasts flat (the thinner the better]. and lightly salt them.  Roll spinach/garlic mixture up in the breasts then lightly coat them in crumbs.  Place seam side down in a deep baking dish.  Bake uncovered in a 300 degree oven while you make the sauce.
Sauce:Melt a lot of butter (once again… be generous and use more than you think you should] in the same frying pan the spinach was sautéed inches Add the remaining garlic and sauté…(do NOT brown it!].  Whisk in sufficient flour to make a thick roux…do NOT brown the roux!  Whisk in the wine and bring to boil whisking constantly.  After the alcohol has had a chance to evaporate and as the sauce thickens, add sugar to taste but the sauce should remain slightly bitter as it will lose this bitterness in the oven.  Once thickened, pour the sauce over the chicken breasts.
Bake the whole thing, uncovered in a 350 degree oven until you want to eat.  1 hour is usually plenty but this meal is designed to be prepared at your convenience and lowering the temperature and allowing it to sit will not hurt it.
Presentation: I recommend removing the breasts from the sauce onto a cutting board to cool slightly (if cut while too hot they will disintegrate -- I found this out the hard way].  Then, slice them into about 1 cm slices so that each slice is a little circle of chicken surrounding the spinach.  Press white rice into a small bowl and invert it in the centre of the plate, remove the bowl so a uniform hemispheric mound of rice remains.  Arrange the chicken slices in a circle around the rice.  Drizzle some sauce over the chicken and rice.  Serve remaining sauce in a gravy boat or small pitcher. Remember to keep the sauce warm and don’t dilly-dally while cutting -- get it to to the table hot!
Littlemafia's Savory Cheese Sticks


Ingredients:
margarine, cheese, ricotta cheese, flour, salt, egg, poppy seed, cumin seed, cheese

Directions:
Make a dough out of margarine,cow's cheese ,flour and salt., Divide the dough in 3., Roll out one sheet of about 1/2 cm thick., Brush with the beaten egg and sprinkle with poppy seeds., Cut the sticks 1 x10 cm with the back of the knife or with the curly knife., Bake for 10-15 minutes at medium in the preheated oven., Continue with the other 2 sheets., Now sprinkle with cumin seed and grated cheese.
Jet Ski Killer


Ingredients:
spiced rum, maraschino cherry, lemon slice

Directions:
1.  Fill a shaker with ice.
2.  Pour spiced rum, coconut rum, orange liqueur, creme de banana   liqueur and pineappple juice into shaker.
3.  Shake vigorously.
4.  Pour into a tall glass with ice.
5.  Garnish with a cherry and lemon slice. Enjoy!
Brie and Apple Panini


Ingredients:
bacon, butter, golden delicious apple, Dijon mustard, focaccia bread, olive oil

Directions:
Cook bacon in large skillet over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain.
Melt 1 tablespoon butter in medium nonstick skillet over medium-high heat. Add apple slices; saute 4 minutes. Remove from heat.
Spread mustard on cut sides of bread. Place 2 cheese slices on each bottom bread piece, top with 4 to 5 apple slices, then 3 bacon slices. Top each with 2 more cheese slices, then bread pieces. Press sandwiches lightly to compact.
Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 large nonstick skillets over medium heat. Add 2 sandwiches to each skillet. Cover skillet; cook until bottoms of sandwiches are brown, pressing with spatula to compact, about 5 minutes. Turn sandwiches over; cover and cook until brown on bottom and cheese melts, about 5 minutes.
Note: Use a panini press for step 4 if you have one.
Enjoy!
Potato and Ham Soup


Ingredients:
potatoes, onion, margarine, butter, evaporated milk, ham

Directions:
Cube potatoes and ham
Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
Add lots of pepper and enough salt to taste
Cook until potatoes are tender
Add butter and milk, stirring constantly. Be careful not to scorch
Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.
Easy Olive Garden Breadsticks


Ingredients:
olive oil flavored cooking spray, garlic powder, dried oregano

Directions:
Preheat oven to 375 degrees F.
Spray your fingers with a bit of oil and knead the thawed bread dough.
Shape the dough 10 cigar sized pieces.
Place the breadsticks on a oil sprayed cookie sheet.
Let rise in a warm place until doubled in size (up to 2 hours].
Lightly spray the top of each breadstick with oil and dust with the garlic powder and Oregano Bake 20-25 minutes or until golden brown.
Cool slightly& serve.
Coconut Tart (Klappertert)


Ingredients:
all-purpose flour, salt, butter, flaked coconut, sugar, butter, water, salt, eggs, vanilla extract

Directions:
Preheat the oven to 350°F.
In a small saucepan simmer the coconut, sugar, water, butter, and salt for 15 minutes.
In a mixing bowl, combine the flour and salt. Blend the butter into the flour and salt mixture with a fork until it becomes crumbly.
Stir in the lightly beaten egg yolk and iced water and mix until the dough forms a ball. Add iced water a tablespoon at a time if mixture is too crumbly.
Press the dough into a 9-inch pie dish. Spread the apricot jam over the base of the pie crust.
When the coconut mix has cooked for 15 minutes, remove from the heat and stir in the lightly beaten eggs yolks, vanilla, and almond extracts. Whip the egg whites until stiff peaks form, then fold into the coconut mix.
Spoon the filling into the pie crust and bake for 40 minutes, or until the coconut filling has set and is turning golden brown. Serve hot.
Air-Fried Jalapeno Poppers
Category: appetizers-and-snacks
By Momma GotABuzz

All air fryers are different and some cook much hotter than others. Once you cook your first batch, you'll know more of what works for your model of air fryer and size of food.

Ingredients:
6 medium jalapeno peppers, halved and seeded
6 ounces cream cheese, softened
1 ounce shredded Cheddar cheese, or to taste
3 slices Salami, dry or hard, pork, beef
6 slices bacon, cut in half lengthwise

Directions:
Preheat an air fryer to 390 degrees F (199 degrees C) according to manufacturer's instructions. Fill each jalapeno half with some cream cheese and Cheddar cheese. Place 1/2 a slice of salami on top of each pepper, wrap with a piece of bacon, and secure with a toothpick, if necessary. Layer jalapeno poppers inside of the preheated air fryer and cook until bacon is browned and cheese is melted, 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 jalapeno poppers

Calories: 113.2
Fat: 9.8 g
Saturated fat: 5 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 5.1 g
Cholesterol: 30.2 mg
Sodium: 305 mg