xiaoxl/recipe_data huggingface dataset:
Biscuit Mix Tempura Vegetables


Ingredients:
biscuit mix, unsalted butter, beer, fresh ground black pepper, sea salt

Directions:
Preheat oven to 200°F.
*16-cup (4 L]  saucepan or deep fryer.
*Candy/deep-fry thermometer.
In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F.
In a large bowl, blend biscuit mix, butter, egg yolks, beer and black pepper to make a smooth batter.  Set aside.
In a medium bowl, whisk egg whites until slightly froth.  Fold into the biscuit mix.  Let stand for about 10 minutes.
Dip vegetable pieces, one at a time, into the batter.  Place in hot oil, 4 at a time, and deep fry, turning once, until golden brown, 15 seconds per side.  Place on paper towels to absorb excess oil.  Transfer to an ovenproof platter and keep warm in preheated oven.  Make sure oil is the correct temperature before adding each batch.  Serve with a light sprinkling of sea salt.  Serves 8.
TIPS:  Cut the vegetable pieces the same size so they will fry evenly.
VARIATION:  For spicy vegetables, add 1 teaspoons cayenne pepper to batter prior to frying.
125 best biscuit mix recipes.
Little Cinnamon Crumb Cakes


Ingredients:
butter, flour, sugar, ground cinnamon, flour, sugar, baking powder, salt, milk, eggs, vanilla extract

Directions:
Line muffin tins with cake liners, set aside.
Preheat oven to 350*.
Combine crumb mixture into small bowl, mix with fingers till crumbs form.set aside.
to prepare BATTER:.
whisk flour, sugar, baking powder and salt in medium bowl, add oil, eggs and vanilla and beat vigorously with heavy spoon , just until batter is blended.
Do not overbeat.
Spoon batter into pans, scatter the crumbs over the tops ,pressing them in gently.
Bake until tops are springy when lightly touched and crumbs are crisp.about 40 minutes.
Cool in pan on wire rack for 5 minute.
Cut out cakes if overflowed with a sharp knife.carefully unmold the cakes.
sErve warm or at room temperature.
Pistachio Baklava With Cardamom and Rose Water


Ingredients:
granulated sugar, water, black peppercorns, table salt, rose water, ground cardamom, granulated sugar, table salt, unsalted butter, phyllo dough

Directions:
. For the sugar syrup: Combine syrup ingredients, except rosewater, in small saucepan and bring to full boil over medium-high heat, stirring occasionally to ensure that sugar dissolves. Transfer to 2-cup measuring cup and set aside to cool while making and baking baklava; when syrup is cool, discard peppercorns and stir in rosewater. (Cooled syrup can be refrigerated in airtight container up to 4 days.].
Nut filling: Pulse pistachios in food processor until very finely chopped, about fifteen 1-second pulses; transfer to bowl. Measure out 1 tablespoon nuts and set aside for garnish. Add ground cardamom, sugar, and salt; toss well to combine.
To assemble and bake: Brush 13- by 9-inch traditional (not nonstick] baking pan with butter. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Unwrap and unfold phyllo on large cutting board; carefully smooth with hands to flatten. Using baking pan as guide, cut sheets crosswise with chef’s knife, yielding two roughly evenly sized stacks of phyllo (one may be narrower than other]. Cover with plastic wrap, then damp kitchen towel to prevent drying.
Place one phyllo sheet (from wider stack] in bottom of baking pan and brush until completely coated with butter. Repeat with 7 more phyllo sheets (from wider stack], brushing each with butter.
Evenly distribute about 1 cup nuts over phyllo. Cover nuts with phyllo sheet (from narrower stack] and dab with butter (phyllo will slip if butter is brushed on]. Repeat with 5 more phyllo sheets (from narrower stack], staggering sheets slightly if necessary to cover nuts, and brushing each with butter. Repeat layering with additional 1 cup nuts, 6 sheets phyllo, and remaining 1 cup nuts. Finish with 8 to 10 sheets phyllo (from wider stack], using nicest and most intact sheets for uppermost layers and brushing each except final sheet with butter. Following illustration 6, use palms of hands to compress layers, working from center outward to press out any air pockets. Spoon 4 tablespoons butter on top layer and brush to cover all surfaces. Following illustration 7, use bread knife or other serrated knife with pointed tip in gentle sawing motion to cut baklava into diamonds, rotating pan as necessary to complete cuts. (Cut on bias into eighths on both diagonals.].
Bake until golden and crisped, about 1 ½ hours, rotating baking pan halfway through baking. Immediately after removing baklava from oven, pour cooled syrup over cut lines until about 2 tablespoons remain (syrup will sizzle when it hits hot pan]; drizzle remaining syrup over surface. Garnish center of each piece with pinch of reserved ground nuts. Cool to room temperature on wire rack, about 3 hours, then cover with foil and let stand at least 8 hours before serving. (Once cooled, baklava can be served, but flavor and texture improve if left to stand at least 8 hours. Baklava can be wrapped tightly in foil and kept at room temperature up to 10 days.].
Apple Butter Muffins


Ingredients:
all-purpose flour, sugar, baking powder, apple pie spice, salt, egg, milk, apple butter, pecans, sugar

Directions:
Preheat oven to 400 degrees.
Combine flour, sugar, baking powder, spice
and salt in bowl; mix well.
Mix egg, milk and oil in bowl.
Add to dry ingredients all at once, stirring just until moist.
Drop rounded tspful into muffin cups.
Top with rounded tspfuls apple butter; fill 3/4 full with remaining batter.
Combine pecans and sugar in bowl; mix well.
Sprinkle on to of muffins.
Bake for 20 minutes or until brown.
Makes 12.
Banana Pops


Ingredients:
"bananas"

Directions:
For each pop, insert posicle stick into bottom of one banana, burying 1/2 of stick.
Wrap individually in plastic wrap.
Freeze for minimum 6 hours.
To serve, unwrap and eat like a popsicle.
If desired, lay each banana on a plate and drizzle with a tablespoon of chocolate syrup before serving.
To combat dripping chocolate, hold the pop over the plate while eating.
Frozen banana pops will keep in the freezer tightly wrapped 2-3 weeks.
Mikey's Citrus Marinade


Ingredients:
red onion, garlic cloves, parsley, red pepper flakes

Directions:
Mix all ingredients in a bowl and mix well.
Prep your meat as you like it. I use boneless country style pork ribs , chicken breast, or boneless chicken thighs. Meat on the bone works well also.
Put the meat in a sealable container or bag, add marinade and refrigerate for at least 12 hours, 24 is better.
The meat is now ready for your BBQ, smoker, oven or what ever way you choose. If using a slow cooker or dutch oven just add a bit of the marinade to the pot. It makes a wonderful tangy gravy!
Soybean Pie


Ingredients:
dried soybeans, water, onion, garlic clove, tomato sauce, chili powder, Worcestershire sauce, vegetarian worcestershire sauce, cornmeal, flour, salt, shortening, egg, water, cheddar cheese

Directions:
Soak soybeans in water overnight., Cook slowly 3-4 hours., Drain., Heat oil in skillet., Add onion, garlic and soybeans., Saute for 5 minutes., Add tomato sauce, chili powder, worcestershire sauce, salt and pepper., Simmer for a little while., Preheat oven to 350 degrees F., Meanwhile, prepare crust., Combine cornmeal, flour and 1 tsp salt in a bowl., Cut in shortening., In a separate bowl, beat together egg and 1/4 cup water., Add to cornmeal mixture., Press into 9 inch pie plate to form crust., Fill pie with soybean mixture., Top with cheese., Bake 25 minutes.
Peachy Chicken Roll


Ingredients:
chicken breasts, white wine, olive oil, onion, garlic, parsley

Directions:
Slice open the chicken breast/thigh & marinade them with salt, pepper, wine & oil.
Place double layer of spinach on chicken & top with ham. Place chopped onion, garlic & parsley over ham & add peaches.
Roll chicken tightly & tie with a string.
Grill chicken roll for about 20 – 25mins.
When chicken is ready, slice it nicely when cool & it will open up beautifully. Add your favourite sauce when serving.
One-Pan Chicken Dinner
Category: meat-and-poultry
By Christina Salinas

Quick and easy!

Ingredients:
3  skinless, boneless chicken breast halves, halved
2 (15 ounce) cans green beans, drained
6  red potatoes, cut into chunks
1 (.6 ounce) packet zesty Italian salad dressing mix
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a single layer in the center of a 9x13-inch baking dish. Pour green beans into one side of the baking dish. Spread potatoes out on the other side of the dish. Sprinkle dressing mix over chicken, beans, and potatoes; drizzle butter over the top. Cover baking dish with aluminum foil. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 387.9
Fat: 27.5 g
Saturated fat: 15.5 g
Carbohydrates: 15 g
Sugars: 1.8 g
Dietary fiber: 4 g
Protein: 20.5 g
Cholesterol: 109.5 mg
Sodium: 584.5 mg
Cheddar-Chive Bread (Bread Machine)


Ingredients:
milk, extra-sharp cheddar cheese, water, egg, butter, flour, fresh chives, sugar, salt

Directions:
Add ingredients to your machine in the order recommended by the manufacturer of your machine, adding the cheese with the milk.
Select the cycle ~ either basic white if you plan to bake in the bread machine or dough if you plan to shape and bake in your oven.
Dough may appear dry at first but will become more moist as the cheese is incorporated into the dough.
Tuscan Bean Soup (Ribollita)
Category: soups-stews-and-chili
By AJ Lombardi

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

Ingredients:
¼ cup olive oil
1 large onion, sliced
4  carrots, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2  zucchini, sliced
4 (14 ounce) cans vegetable stock
1 (15 ounce) can cannellini beans
1 (14 ounce) can chopped tomatoes
1 cup chicken stock
¼ cup pesto
salt and ground black pepper to taste
1 tablespoon olive oil
1 (16 ounce) bag fresh spinach

Directions:
Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 320.3
Fat: 17.7 g
Saturated fat: 2.9 g
Carbohydrates: 31.5 g
Sugars: 10.3 g
Dietary fiber: 9.1 g
Protein: 10.3 g
Cholesterol: 4.2 mg
Sodium: 1136.8 mg
Mexican Build-Up


Ingredients:
ground beef, onion, tomato sauce, tomato paste, diced tomatoes with green chilies, chili powder, oregano, cumin, salt, sugar, garlic, cooked rice

Directions:
Brown beef and onions lightly.
Drain.
Add tomatoe sauce, paste, water, tomatoes with green chilies, chili powder, oregano, cumin, salt, sugar, garlic, and cooked rice.
Mix lightly, but thoroughly, and bring to a boil.
Simmer covered for 30 minutes.
(Mixture should be thick or add additional rice and simmer extra.].
Easy Grilled Shrimp Scampi


Ingredients:
shrimp, garlic cloves, cayenne, butter, fresh parsley, lemon wedge

Directions:
If using cleaned and deveined shrimp please skip to step 4 --
Cut shrimp shell with scissors starting at the seperation between the head and body.
Use knife to cut a shallow slice down back of shrimp and devein.
Make a 'boat' with several layers of foil to hold shrimp and juices.
Place shrimp in boat and season with salt, pepper garlic and cayenne making as hot as you want.
Cut butter into pieces and place on top of shrimp.
Place boat on grill and cook just until shrimp curls.
Garnish if desired.
You can skewer these too but they are more moist done this way.
Cajun Pastalaya
Category: main-dish
By Bevin

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

Ingredients:
2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia®), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's®)
¼ teaspoon cayenne pepper  (Optional)
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
½ cup heavy whipping cream
½ bunch fresh thyme, chopped
½ bunch fresh oregano, chopped
½ bunch fresh basil, chopped
¼ cup chopped green onions
¼ cup Parmesan cheese, or to taste

Directions:
Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear,  5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes. Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more. Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 640.1
Fat: 31.5 g
Saturated fat: 12.7 g
Carbohydrates: 53.7 g
Sugars: 7.1 g
Dietary fiber: 4.7 g
Protein: 36.6 g
Cholesterol: 185.1 mg
Sodium: 1217.6 mg
Icelandic Asparagus & Ham Bake


Ingredients:
eggs, cream cheese, ham, mayonnaise, mushrooms, asparagus, cheddar cheese

Directions:
Preheat oven to 400°F (200°C] w/oven rack placed in the center position of the oven.
Lightly grease a 9-in rd baking dish (or spray w/PAM type spray] & set aside.
Place cut or torn bread pieces in a lrg mixing bowl & add liquid reserved from draining the mushrooms & asparagus.
Allow bread/liquid mixture to sit for a short time while liquid is absorbed & stir as needed (May add milk if more liquid is required to completely moisten the bread pieces, but it is unlikely to be needed.].
Add eggs to bread mixture & mix well.
Add cream cheese, ham, mayo, mushrooms & asparagus to the bread mixture & mix very well to combine (This will break up the asparagus pieces & is what you want to happen].
Pour mixture into baking dish. Sprinkle surface evenly w/shredded cheddar cheese & use your hand to press it lightly into the surface.
Bake for 30-40 min or till golden brown & tests done using a sharp knife in the center. Tent w/foil as needed during baking if browning faster than expected. Serve at once or set aside at rm temp & reheat in microwave as needed.
NOTE: Seasonings of choice can be added to suit individual preferences (esp pepper & garlic]. My experience was the combo of canned mushrooms & asparagus + the reserved liquid used + the ham meant that no added salt was needed.
Nazook, Buttery Armenian Streusel-Stuffed Pastries


Ingredients:
sugar, warm water, sugar, butter, flour, sour cream, white vinegar, baking powder, vanilla beans, butter, sugar, flour, vanilla beans, egg

Directions:
Make the dough:
Mix sugar and yeast in a small bowl. Add lukewarm water and mix. Set aside until frothy, ~2-3 minutes.
In a large saucepan over low heat, melt the butter and sugar.
Measure the rest of the dough ingredients into a bowl and add the butter mixture.
Stir and knead for 5-10 minutes.
Divide the dough into 8 equal portions, shape each into a ball, wrap each in plastic.
Chill in the fridge for 6 hours.
Make the filling:
Add a teaspoon of sugar to a small mortar and pestle, add the saffron threads and crush them to a powder.
Then steep in hot water, maybe 5 minutes.
In a clean bowl, measure the dry ingredients for the filling.
Cut butter into the dry ingredients using a fork or your clean hands to a sandy consistency.
Add the vanilla, then steeped saffron.
Put it all together:
Remove dough from fridge and set aside to warm to room temp, 15-20 minutes.
Preheat oven to 325 F, then immediately reduce temperature to 300°F.
Make the glaze by beating together one egg and a splash milk in a small bowl.
Lightly dust a rolling pin and clean surface with flour.
Unwrap one of the dough balls and roll it out to about 1/8th inch thickness.
Sprinkle a couple tablespoons of the filling over the dough and gently press filling into the dough with the rolling pin.
Roll the dough over from one end to the other end, carefully tucking it the filling in to form a log.
Line a baking sheet with parchment paper.
Transfer the stuffed dough log to the baking sheet.
Using a sharp knife, cut log into about 6 pieces.
Repeat the process with another dough ball, leaving about 1/2-inch of space between the cookies as they will plump up in the oven.
About 3 dough balls/logs will fit onto a standard cookie sheet.
Brush the tops of the nazook with egg + milk glaze and bake for roughly 20 minutes, until golden brown.
These pastries are best when eaten fresh from the oven. Store them in a metal cookie tin for a couple of weeks. Nazook also freezes well. Anoush!
Hungarian Noodle Casserole


Ingredients:
olive oil, onions, green bell peppers, garlic cloves, low fat cottage cheese, plain low-fat yogurt, paprika, salt, pepper, onion powder

Directions:
Preheat oven to 375 degrees. Lightly oil a 7 X 11 inch baking pan or spray with a nonstick cooking spray.
Cook noodles according to package directions. Drain.
While noodles are cooking, heat oil in a large nonstick skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring frequently, until onion begins to brown, about 10 minutes. Remove from heat.
In a large bowl, combine cottage cheese, yogurt, paprika, salt, pepper and onion powder. Mix well. Add onion mixture and cooked noodles. Mix until well combined. Spoon mixture into prepared casserole. Press noodles down gently with the back of a spoon.
Sprinkle with paprika.
Cover and bake 25 minutes. Uncover and bake 5 minutes more.
Honey Lime Fruit Toss


Ingredients:
DOLE® Banana, lime zest, fresh lime juice, honey

Directions:
Drain pineapple; reserve 1/4 cup juice.
Combine pineapple chunks, mandarin oranges, banana, kiwi fruit and strawberries in large serving bowl.
Stir together reserved pineapple juice, lime peel, lime juice and honey in small bowl. Pour over salad; toss to coat.
Quick French Bread


Ingredients:
warm water, sugar, salt, flour

Directions:
Add the yeast to the water in a medium-large bowl, then sprinkle the sugar over the top of it.
Let it sit for five minutes or so, or until the yeast mixture looks frothy on top.
Stir in the salt, oil, and flour.
Put a bowl of water in the microwave and heat it for a couple of minutes.
Knead the dough until it's smooth, and comes away from the sides of the bowl easily.  Add a bit more flour if it's sticky.
Remove the water from the microwave and put in the dough.  Let the dough rise in the microwave, door closed, for 15-30 minutes, until dough is almost doubled in size.  (it was only about 1 1/2 times bigger for me, and was awesome!].
Now remove the dough and divide into two equal balls.  Roll into rectangles, and then roll up, jelly roll style.  Place both loaves next to each other ion lightly greased cookie sheet.  Cover and let rise while you heat your oven to 375 degrees.  Bake both loaves for 30-35 minutes, until golden brown.
EAT!
Greek Seasoning Mix


Ingredients:
dried oregano, salt, onion powder, garlic powder, cornstarch, black pepper, dried parsley flakes, paprika, ground cinnamon, ground nutmeg, thyme

Directions:
Combine all ingredients., Store in an airtight container., Serve with red meat, pork, poultry, or fish., Yield: 1/4 cup.
Vegetables Au Gratin


Ingredients:
margarine, red onions, flour, oregano, milk, chicken broth, lemon juice, medium cheddar, olive oil, romano cheese, dried parsley, cauliflower florets, green beans

Directions:
Steam carrots, cauliflower and green beans until fork tender.
In a separate, large saucepan, melt margarine.  Add onion and cook over medium high heat, stirring occasionally until tender.
Whisk in flour, celery salt and oregano.  Cook and stir one minute.  Add milk, broth and lemon juice.
Cook and whisk until thickened and bubbly all over.
Stir in shredded cheddar until melted.  Add hot, drained vegetables to saucepan, stirring to coat evenly with the sauce.
Pour vegetables and sauce into deep one quart casserole dish.
In a small bowl, combine bread crumbs with romano cheese, olive oil and parsley.  Mix well.
Sprinkle bread crumb mixture over the top of vegetables.
Bake uncovered in 350 F oven for 25 - 30 minutes, until heated through and crumbs are golden brown.
Beer Batter for Frying


Ingredients:
lager beer, plain flour, baking powder

Directions:
Sift Flour and Baking Powder into a bowl.
Pour Liquid, (Lager is best but Water can also be used] into a bowl.
Sift Flour and Baking powder mix over the liquid a little at a time whisking inbetween until all is mixed with no lumps.
At this stage, check consistency to your requirements.  Add a little more flour for thicker batter, a little more liquid for a thinner batter.  No more Baking powder is needed.
Use immediately, no need to rest.
Grain Free Pasta Tricolore


Ingredients:
pasta, pasta, cheese, extra virgin olive oil, sage, salt

Directions:
Cook your pasta in a large pot of water for about 7 minutes (depending on the brand you buy, cooking time may change]. If you want to keep the colors separate for a better presentation, you'll need to cook the two colors in two different pots.
While the pasta is cooking, wash the sage and cut in pieces. In a medium sized saucepan, heat up the olive oil with the sage until the leaves get dark green and crispy.
Strain your grain free pasta and toss it in the saucepan with the olive oil and sage (do it one color at the time if you care about keeping the colors separate]. While you mix it, sprinkle some dried Italian herbs and Himalayan salt on it.
Transfer the pasta in a plate, top it with some dairy free mozzarella cheese and drizzle a bit of olive oil on top.
Garnish your dish with some fresh basil and enjoy your grain free Pasta Tricolore!
Creamy Maple Fondue from Quebec


Ingredients:
maple syrup, cornstarch, cold water, heavy cream, dark rum

Directions:
In a big casserole with thick bottom, bring to boil the maple syrup.  Reduce heat and let simmer 5 minutes.
Meanwhile, in a bowl, dilute cornstarch in water.  Add heavy cream and mix.  Pour the cream mixture in one shot in the casserole and let simmer, stirring, until mixture has thickened.  Remove the casserole from the heat.  Add rum and stir.  Serve with fresh fruits.