xiaoxl/recipe_data huggingface dataset:
Broccoli/ Herbed Hollandaise Sauce/ Toasted Bread Crumbs


Ingredients:
unsalted butter, unsalted butter, extra virgin olive oil, extra virgin olive oil, salt, fresh ground pepper, broccoli, boiling water, fresh lemon juice, Tabasco sauce, mint, mint, thyme

Directions:
Preheat the oven to 450°F
In a small saucepan, melt the butter over low heat.
Skim off the foam from the surface of the butter.
Remove from the heat.
In a food processor, pulse the bread to coarse crumbs.
Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper.
Bake for about 2 minutes, until golden brown.
On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper.
Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.
Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer.
In a stainless steel bowl, mix the egg yolks with the boiling water.
Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute.
Remove from the heat.
Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms.
Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper.
Whisk in the mint and thyme.
Transfer the broccoli to a platter; pour the hollandaise sauce on top.
Sprinkle with the bread crumbs and serve.
Chicken W/ Caramelized Baby Onions & Honey (Djaj Bil Assal)


Ingredients:
shallots, onion, saffron thread, ground ginger, ground cinnamon, chicken, clear honey, sesame seeds

Directions:
To peel shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
Sautee the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
Add about 1 cup of water and cook, covered, over a low heat, turning the pieces over, for about 15 min or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the pieces and stir the onions occasionally; add a little water, if necessary.
Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water is evaporated and the onions are brown, caramelized, and so soft that you could crush them.(As they say in Morocco, "with your tongue".].
Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.
Whipped Cream With Grand Marnier


Ingredients:
heavy cream, sugar, Grand Marnier

Directions:
Whip all the ingredients together until the cream forms peaks., Serve on fruit, pie, with cookies or anyway you like!
Baked Cashew Loaf


Ingredients:
roasted cashew nuts, onion, garlic clove, carrot, parsley, sweet basil, plain flour, tofu, egg, soy sauce, tomato paste, basil

Directions:
Combine first seven ingredients.
Process tofu, egg and soy sauce and combine these with cashew and vegetable mixture.
Lightly oil or line log tin with glad bake.  Firmly press mixture into tin and bake at 190° C for 30 to 35 minutes.
Serve hot or cold with tomato sauce and salad.
Tomato Sauce: pasta sauce, tomato paste, basil and orange juice.
Chicken Spectacular
Category: meat-and-poultry
By JODI.C

A very good casserole that makes a lot. This dish also freezes well, so it's great to make ahead and warm up later!

Ingredients:
3 cups water
1 cup uncooked wild rice
3 cups cooked, cubed chicken breast meat
1 (10.75 ounce) can  condensed cream of celery soup
1 (4 ounce) jar diced pimento peppers, drained
1  onion, chopped
2 (14.5 ounce) cans French-style green beans, drained
1 cup mayonnaise
1 cup water chestnuts, drained and chopped
salt and pepper to taste

Directions:
Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until heated through.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 317.2
Fat: 20.5 g
Saturated fat: 3.4 g
Carbohydrates: 17.4 g
Sugars: 3.6 g
Dietary fiber: 2.4 g
Protein: 16.3 g
Cholesterol: 47.4 mg
Sodium: 776 mg
Slow Cooker Chicken Brunswick Stew


Ingredients:
onions, boneless skinless chicken breast halves, crushed tomatoes, chili sauce, chicken broth, Worcestershire sauce, butter, margarine, cider vinegar, mustard powder, salt, pepper

Directions:
Place chopped onion in a 4-qt. slow cooker.  Cut each chicken breast in half and place over onion.
Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
A lot of times I will cook a whole chicken  and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.
Bacon Wrapped Stuffed Pork Loin


Ingredients:
Stove Top stuffing mix, butter, water, bacon, rosemary, fresh thyme

Directions:
Preheat oven to 325°.
Slice pork loin lengthwise, but not all the way through, so you can still open it up.
Prepare stuffing and stuff into sliced pork loin.
Sprinkle top of pork loin with rosemary, thyme, salt & pepper.
Wrap pork loin with uncooked bacon slices.
Bake in oven until meat thermometer reaches 155F when inserted to the thickest part of the meat (where it's still attached on the side] approx one and a half hours.
Tent with foil for 5-10 minutes and slice.
Loaded Hash Browns


Ingredients:
bacon, potatoes, green onions, cheddar cheese

Directions:
In cast iron skillet, cook bacon until crispy. Set aside to cool, do not drain bacon fat.
Spread potatoes evenly in skillet. Cook potatoes and green onions in bacon fat.  Do not stir, let brown on one side before flipping over and browning on other.
Crumble bacon over top of potatoes. Sprinkle cheese on top.  Place under broiler until cheese melts.
Fiesta Hot Chocolate


Ingredients:
flour, dark brown sugar, milk, cloves, cinnamon stick, powdered sugar, vanilla, cinnamon sticks

Directions:
Mix cocoa and flour in 2-quart saucepan.
Stir in brown sugar, milk, cloves, and 1 stick cinnamon.
Heat just to boiling over medium heat, stirring constantly; reduce heat.
Simmer uncovered for 5 minutes (DO NOT boil].
Remove from heat; remove cloves and cinnamon.
Stir in powdered sugar and vanilla.
Beat with molinillo, wire whisk or hand beater until foamy.
Pour into 4 cups or mugs.
Serve with whipped cream and cinnamon sticks.
Mount Olympus Cocktail


Ingredients:
vodka, blue curacao

Directions:
Blend all ingredients together in an ice-filled blender., Serve in a long stemmed cocktail glass with fruit wedges and a Greek flag.
Creamy Filipino Kababayan


Ingredients:
salt, granulated sugar, cream of tartar, butter, bread flour, cake flour, baking powder, vanilla extract, warm water, sweetened condensed milk

Directions:
Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer.
Blend for 4 minutes at lowest speed.
Stir together in a separate bpowl the bread flour, cake flour, and baking powder.
Stir together vanilla, water, yellow color and condensed milk in another small bowl.
Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.
Fill well-greased muffin cups with 1/2 cup batter per hole.
Bake for 22 minutes at 375°F.
Allow to cool for 5 minutes then turn out onto wire racks to finish cooling.
Best Pennsylvania Dutch Chicken Corn Soup
Category: soups-stews-and-chili
By Doreen

This is a classic favorite!  A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings).  Garnish with chopped fresh parsley.

Ingredients:
2 (3 pound) whole chickens, cut into pieces
3 quarts water
3  onions, minced
1 cup chopped celery
2 ½ tablespoons salt
1 ¼ teaspoons ground nutmeg
¼ teaspoon ground black pepper
10 ears fresh corn
3  eggs
1 cup sifted all-purpose flour
½ cup milk

Directions:
In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper.  Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender.  Remove the chicken from the soup.  Refrigerate chicken and soup. When fat solidifies on surface of soup, remove from refrigerator and remove fat.  Remaining soup should equal about 2 1/2 quarts. Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob.  Combine soup and corn in a large pot over medium heat and bring to a boil.  Reduce heat and simmer until corn is tender, 10 to 15 minutes. Meanwhile, place two of the eggs in a small saucepan and cover with cold water.  Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside. Chop cooled chicken meat and add to soup. In a medium bowl, beat remaining egg until light in color.  Beat in flour and milk until smooth.  Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings.  Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface.  Stir in reserved cooked egg.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 436.8
Fat: 18.7 g
Saturated fat: 5.2 g
Carbohydrates: 30.6 g
Sugars: 4.6 g
Dietary fiber: 3 g
Protein: 37.5 g
Cholesterol: 146.9 mg
Sodium: 1576.1 mg
Bubble and Squeak


Ingredients:
potato, onion, cabbage, salt, black pepper

Directions:
Finely chop the potatoes and crush slightly.
In a frying pan melt half the fat and lightly fry the onion.
Mix in the potato and greens and season well.
Add more dripping or lard.
Press the  bubble into the hot fat and fry over a moderate heat until browned underneath.
Turn the bubble over, add the last of the fat and fry until the other side is browned.
Garlic-Herb Butter Drop Biscuits
Category: bread
By slyorkie

Excellent drop biscuits made with lots of real butter, garlic, and herbs!

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons white sugar
½ teaspoon cream of tartar
⅓ teaspoon garlic powder
¼ teaspoon salt
½ cup chilled unsalted butter, cut into cubes
1 cup shredded mild Cheddar cheese
1 teaspoon dried Italian seasoning
1 cup cold whole milk
2 tablespoons salted butter, melted
½ teaspoon dried parsley flakes
½ teaspoon garlic powder

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Sift flour, baking powder, white sugar, cream of tartar, 1/3 teaspoon garlic powder, and salt together in a large bowl. Mash unsalted butter cubes into the flour mixture with a pastry cutter or large fork until coarsely blended. Mix Cheddar cheese and Italian seasoning into the flour mixture. Pour milk over the flour mixture while stirring until you get a tough and sticky dough. Drop dough by the tablespoon onto the prepared baking sheet. Bake in preheated oven until lightly browned, about 15 minutes. Stir melted salted butter, parsley flakes, and 1/2 teaspoon garlic powder together in a bowl; brush over biscuits immediately upon removing from the oven.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 biscuits

Calories: 215.3
Fat: 13.6 g
Saturated fat: 8.5 g
Carbohydrates: 18.2 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 37.3 mg
Sodium: 214.3 mg
Asian Peanut Burgers


Ingredients:
ground beef, peanut butter, soy sauce, lime juice, ground ginger, cayenne pepper

Directions:
Mix all of the ingredients with the ground beef., Form into four patties., Grill until desired "done-ness.".
Avocado and Feta Winter Salad


Ingredients:
avocado, cucumber, lettuce leaf, mushroom, kale, feta cheese

Directions:
Ensure skin and stone of avocado is removed. Thinly slice avocado and put in bowl.
Cut cucumber piece in half. Thinly slice both halves into matchsticks and add to bowl.
Shred or thinly slice lettuce leaf. Add to bowl.
Thinly slice raw mushroom into matchsticks. Add to bowl.
Shred kale and sprinkle into bowl.
Cut feta cheese into small cubes. Add to bowl.
Serve and enjoy!
Michigan Hot Dog Sauce


Ingredients:
lean ground beef, tomato sauce, water, barbecue sauce, chili powder, ground cumin, garlic powder

Directions:
In a large saucepan, cook ground beef until browned.
Drain off fat.
Stir in tomato sauce, water, barbecue sauce, dried onion, chili powder, cumin, garlic powder and hot pepper sauce.
Bring to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Uncover; simmer 5 to 10 minutes or to desired consistency.
Makes about 5 cups sauce, enough for 15 hot dogs.
Baklava II
Category: bread
By PRENSES

This is my delicious recipe for baklava. I have been asked by several of my Turkish friends to share the recipe and I have been told that cinnamon adds a nice touch.

Ingredients:
2 cups white sugar
2 cups water
1 cup honey
1  cinnamon stick
¼  lemon
1 teaspoon vanilla extract
1 ½ pounds chopped almonds
2 tablespoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 ½ cups unsalted butter, melted
1 (16 ounce) package frozen phyllo pastry, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan over medium heat, combine 2 cups sugar, water, honey, cinnamon stick, lemon and vanilla. Bring to a boil, then simmer for 15 minutes, skimming any foam that is formed. Set side. In a small bowl, combine chopped almonds, 2 tablespoons sugar, ground cinnamon and cloves; set aside. Brush butter on bottom of a 9x13 inch pan. Each sheet of phyllo dough is twice as big as the pan, so cut each in half, making 2 sheets. Place a sheet of phyllo on bottom of pan, and brush with melted butter. Repeat process for a total of 8 sheets, buttering each. Sprinkle about 1/4 to 1/3 cup of nut mixture evenly over the phyllo, and cover with 4 more sheets, buttering each. Continue sprinkling nuts after every 4 sheets of phyllo, until all but 8 sheets (4 full sheets) are used. Use remaining 8 sheets for the top layer, buttering each sheet of phyllo. Before buttering the last sheet, tuck in any loose edges. Press down layers with palms of your hands. Pour remaining butter over the top. With a large knife, cut 5 strips lengthwise about 1/2 inch deep, then cut diagonally to form diamond shapes. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Remove from oven, and immediately pour syrup over baklava. Allow to cool thoroughly. Cut diamonds to go all the way through, and serve.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 24 servings

Calories: 434.5
Fat: 27 g
Saturated fat: 8.7 g
Carbohydrates: 45.1 g
Sugars: 30.7 g
Dietary fiber: 3.9 g
Protein: 7.5 g
Cholesterol: 30.5 mg
Sodium: 93.3 mg
Spaghetti Squash With Parmesan Cheese


Ingredients:
spaghetti squash, parmesan cheese, butter

Directions:
Take a paring knife and stick little holes all over squash.
Put the squash in a baking dish and bake about an 1 hour at 350 degrees F. or until soft.
Cut the squash in half.
Scoop out seeds and throw them away.
Take a fork and "scrape" the inside of the squash into strings, letting them fall into a serving bowl.
Toss with Parmesan cheese and butter.
Salt and pepper to taste.
Colorful Cowboy Caviar


Ingredients:
pinto beans, white shoepeg corn, black-eyed peas, red bell pepper, green bell pepper, green onions, tiny peas, vinegar, sugar

Directions:
Rinse starch off beans., Drain vegetables., Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar., Boil until sugar is dissolved., Pour over the drained vegetables., Mix well., Cover and refrigerate at least 24 hours, stirring occasionally., Serve with Fritos or other dipping chips.
Salad Scones With Salmon


Ingredients:
flour, butter, milk, salt

Directions:
If you want, you can add parmigiano chees, olive and nut.
First one put toghter flour and butter, than the other ingredient, finally the yeast.
Put in the oven at 180° for 20 minute.
Open and put butter or fresh frie, salmon, pepper, lemon and chive wisp.
Baked Salmon


Ingredients:
garlic cloves, light olive oil, dried basil, salt, ground black pepper, lemon juice, fresh parsley, salmon fillets

Directions:
In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley.
Place salmon fillets in a medium glass baking dish, and cover with the marinade.
Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C].
Place fillets in aluminum foil, cover with marinade, and seal.
Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
Thick Crust Blueberry Cobbler


Ingredients:
blueberries, lemon juice, sugar, butter, all-purpose flour, baking powder, milk, salt, cornstarch, ground cinnamon, water, shortening

Directions:
Preheat oven to 350 Lightly grease with shortening 13 x 9 inch baking dish. Pour blueberries in then sprinkle with the lemon juice.
In large mixing bowl add 2 1/4 cup sugar. Add softened butter. Using mixer (preferably a stand mixer but handheld will do] cream butter and sugar until smooth.
In a different mixing bowl whisk together flour and baking powder until well blended.
Alternating between the flour mixture and milk starting with flour and ending with flour slowly add to the creamed butter and mix until mixed completely. Pour over berries making sure to spread to the edges of the pan.
In a small bowl mix together remaining sugar, cornstarch , salt and cinnamon and sprinkle over batter. Pour boiling water over entire pan.
Place dish on a foil lined baking sheet and place in oven. (I over estimated baking time because it varies every time I make it and different ovens always vary.] Bake for 1 hour then check to see if it's done by using a toothpick in the middle of the pan. Most likely it will not be done. Bake in 15 minute increments checking to see if it's done by using toothpick. Cobbler will be done when the toothpick comes out with no batter on the toothpick. Don't worry too much about the color of the crust. It's mostly the cinnamon making it look dark (see picture]. You should be able to tell the difference between cinnamon brown and burnt.
I serve mine with homemade whipped topping (see picture] and here's how I do that even though I don't list these ingredients in the main ingredient list -- It's better to use a stand mixer because of the time it takes to blend but a hand mixer will work. Place your bowl (if using a hand mixer use a deep mixing bowl] and beaters in the freezer for at least 30 minutes before making whipped cream. You need 2 cups heavy whipping cream (I used Promise Land or Organic Farms] 6 tablespoons sugar and 2 teaspoons of real vanilla extract. Mix on high until stiff peaks form (approx 6-7 minutes]. Whipped cream will keep in refrigerator up to 2 days tightly covered. This recipe will make enough whipped cream for all 10 servings with a pretty good dollop of it.
Savoury Casserole


Ingredients:
celery, onions, cheese, stewed tomatoes, cumin, curry powder, ginger

Directions:
Preheat oven to 375 degrees Fahrenheit
Chop celery and onion and saute in medium skillet with 2 Tablespoons Canola oil until vegetables are tender
Cook rotini noodles according to package directions
Spread cooked noodles in the bottom of 1 1/2 qt casserole dish
Layer cooked vegetables on top of noodles and mix together well
Spread chopped burger over vegetable layer with 1 cup of grated cheese over top of vegetables
Pour stewed tomatoes over top of cheese and fold into the vegetables
Sprinkle remaining cheese on top and bake in oven for 10 minutes until cheese is nicely melted.
French Potato Salad


Ingredients:
tarragon vinegar, vinegar, beef broth, fresh parsley, green onion, tarragon, basil, dry mustard, salt, fresh green beans, bacon

Directions:
Slice potatoes with skins on, app., 1/4 inch thick, cover with water and cook til fork tender., Cook green beans till crispy done., Fry up bacon, crumble and drain., Mix all other ingredients in small bowl and whisk to combine nicely., Gently stir spuds, beans and bacon together., Pour dressing over all and mix gently., Serve room temp, or piping hot if you wish.
Double-Chocolate Muffins


Ingredients:
buttermilk, canola oil, egg, brown sugar, whole wheat flour, all-purpose flour, baking soda, vanilla, salt

Directions:
Heat oven to 375°F Place paper baking cup in each of 12 regular-size muffin cups. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor].
In medium bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in oil and egg. Stir in remaining ingredients except chocolate chips. Stir in chocolate chips. Divide batter evenly among muffin cups.
Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Hatch Chili
Category: soups-stews-and-chili
By james

I've been making this Hatch green chili for years and it never fails to please!

Ingredients:
1 pound Hatch chile peppers, halved and seeded
1 (3 pound) boneless pork roast, cubed
2 cups all-purpose flour
3 tablespoons salt, divided
3 tablespoons coarsely ground black pepper, divided
¼ cup vegetable oil
2 cups chicken stock
1 (15 ounce) can diced tomatoes with green chile peppers
1 large sweet onion, chopped
2 tablespoons ground cumin
3 cloves garlic

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces. Place cubed pork in a resealable plastic bag; coat with flour, 2 tablespoons salt, and 2 tablespoons pepper. Heat oil in a skillet over medium heat. Cook pork in the hot oil until browned, 5 to 7 minutes. Transfer to a slow cooker set to High. Add the Hatch chiles, remaining salt and pepper, chicken stock, diced tomatoes with peppers, onion, cumin, and garlic to the slow cooker. Mix and cover. Cook on High until pork is tender and flavors blend, about 4 hours.

Prep time: 20 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 359.8
Fat: 12.5 g
Saturated fat: 2.4 g
Carbohydrates: 35.5 g
Sugars: 3.8 g
Dietary fiber: 3.8 g
Protein: 26.3 g
Cholesterol: 60.5 mg
Sodium: 3164.6 mg