xiaoxl/recipe_data huggingface dataset:
Chef Joey's Vegan Apple Strudel


Ingredients:
puff pastry, apples, raw sugar, cinnamon, sea salt, vegan margarine, vegan margarine

Directions:
Preheat your oven to 375'F and put your oven rack in the middle position.
In a medium bowl combine the rum, lemon extract, sugar, salt and cinnamon.  Mix together and set aside.
Prepare your apples.  I washed them, then used my food processor to slice them.  I didn't peel my apples but did core them.
I then put the apples into a large bowl and added the rum mixture and mixed well.  Let this sit for a few minutes.
You should see some moisture come out of the fruit.  Save this and make a sauce out if it if you wish.  I'm going to add a little arrowroot to it and heat it up and pour over the strudel when I serve it.
Roll out your thawed puff pastry sheet to a 15x12 inch rectangle.
Using a slotted spoon, place 1/2 the apple mixture onto the pastry leaving about 2" along the edges bare.
Place 1 tablespoon of the cold vegan margarine cut into small pieces evenly on the top of the apple mixture and roll it up.  Fold the edges at each end.
Brush the whole strudel with the melted vegan margarine.  Using a pair of scissors cut 3 slits evenly in the top and sprinkle with a little more cinnamon and sugar if you wish.  I keep a mixture of this on hand for these types of recipes.
Bake on a parchment lined baking sheet for 40 minutes, rotating the pan 1/2 way through the baking process until the pastry is puffed and brown.
I had 1/2 cup of the rum mixture left.  I mixed 2 teaspoons of arrowroot powder into the rum and gently hearted it until it boiled for a few minutes until thickened.
I put this over the strudel and wow, was that delicious.
Bon Appetit!
Strawberry Angel Food Cake Dessert


Ingredients:
strawberry Jell-O gelatin dessert, salt, sugar, boiling water, frozen strawberries, Cool Whip

Directions:
Dissolve Jell-O in 1 and 1/4 cup boiling water.
Stir in strawberries, sugar, and salt.
Cool until thickened in refrigerator.
Fold in whipping cream.
Cover bottom of 9 inch pan with torn pieces Angel Food cake.
Pour half of strawberry mixture over it.
Make another layer of cake.
Pour remainder of strawberry mixture over it.
Refrigerate for 4 to 5 hours.
Remove and cover with thin layer of cool-whip.
This dish is best made in a clear serving dish so that you can see the pretty layers!
Pumpkin Spritz Cookies


Ingredients:
butter, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, clove, canned pumpkin, egg, vanilla, all-purpose flour, baking powder, sugar, cinnamon, nutmeg

Directions:
Pre-heat oven to 400°F.
In a large mixing bowl beat butter until creamy, about 3 minutes.   Beat in sugar and spices until well combined and the granules have begun to melt. Mix in pumpkin, egg and vanilla until well combined.
In a separate bowl, stir together flour and baking powder. Stir flour mixture into butter mixture until well combined.
Place into a cookie press and press out shapes onto an ungreased baking sheet.
Lightly sprinkle cookies with the spiced sprinkling sugar.
Bake 6 to 8 minutes or until set but not browned. Allow to cool 2 minutes on baking sheet then remove to wire racks to cool completely.
Roast Cauliflower With Lemon and Parmesan


Ingredients:
cauliflower florets, butter, lemon juice, parmesan cheese

Directions:
Preheat oven to 375.
Place cauliflower in a bowl and toss with fat, lemon juice, salt and pepper.
Spread in a single layer on a baking sheet and place in the over.
Bake for 15-20 minutes until crispy and dark golden brown, stirring every 5 minutes.
Toss with parmesan and serve.
Grilled Chicken Moroccan Style


Ingredients:
olive oil, red wine vinegar, ground cumin, ground coriander, ground cinnamon, salt, sugar, cayenne pepper, chicken breast halves, chicken legs, chicken thighs, fresh parsley

Directions:
Whisk first 8 in large glass baking dish. Add all chicken; turn to coat. Cover with plastic wrap; chill 4 to 6 hours.
Prepare barbecue (medium heat]. Place marinade-coated chicken on barbecue. Grill chicken until just cooked through, occasionally brushing with any remaining marinade, about 10 minutes per side for breasts and about 12 minutes per side for leg and thigh pieces. Transfer chicken to platter. Sprinkle with parsley.
The Very Best Macaroni and Cheese


Ingredients:
butter, elbow macaroni, heavy cream, milk, onion, minced garlic cloves, flour, sharp cheddar cheese, American cheese, parmesan cheese

Directions:
Preheat oven to 350°F, Butter a 13x9 inch pan., Cook macaroni until it is al dente, about 8-10 minutes., In a small bowl, combine milk and cream., In a pan on medium heat, melt only 1/2 pound butter., Cook onions and garlic until clear, about 6 minutes., Add flour and cook/stir for 3 minutes., Add cream mixture and mix until smooth., Boil, stirring occasionally, about 8-10 minutes., Stir in 4 cups of Cheddar cheese, American cheese, and 1 cup of Parmesan cheese., Stir until melted., It will be thick and creamy --, Season with salt and pepper., Stir sauce in pasta., Pour in a 13x9 inch pan., Sprinkle with remaining Cheddar, Parmesan and bread crumbs., Bake uncovered, middle shelf for 20 minutes until bubbling and browned on top.
Slow Cooker Pork Rib Tips
Category: meat-and-poultry
By Yoly

Cooking your rib tips in a slow cooker will give you tender, falling-off-the-bone ribs. Then finish them off under the broiler or throw them on the grill for a few minutes.

Ingredients:
2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 pound pork rip tips
1 (18 ounce) bottle BBQ sauce, divided
1 tablespoon liquid smoke flavoring

Directions:
Mix brown sugar, chili powder, salt, pepper, garlic powder, and onion powder in a small bowl. Rub each rib with dry rub mixture until thoroughly coated. Let rest for 10 minutes. Mix BBQ sauce and liquid smoke until well combined. Place ribs in the slow cooker and pour BBQ sauce mixture evenly over ribs. Cook on Low until ribs are tender, 4 to 6 hours. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove ribs from the slow cooker and baste with remaining BBQ sauce. Broil ribs in the preheated oven for 3 to 5 minutes on each side.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 30 mins
Yields: 4 servings

Calories: 453
Fat: 19.1 g
Saturated fat: 6 g
Carbohydrates: 54.7 g
Sugars: 39.9 g
Dietary fiber: 1.7 g
Protein: 14.9 g
Cholesterol: 59.9 mg
Sodium: 2060 mg
Excellent Taco Seasoning Mix


Ingredients:
chili powder, cornstarch, ground cumin, coarse salt, paprika, garlic powder, onion powder, cayenne pepper, dried oregano

Directions:
Mix all ingredients together (and store in an airtight spice container if you make extra. I usually make 3 batches, use 1 and the store the other 2. It  should fit nicely in a 3.5 oz jar].
Brown 1 lb ground beef in frying pan.
Pour in seasoning (If you've made more than one batch use 10.5 tsp [3.5 Tbsp]].
Add 3/4 cup of water.
Stir on high flame till thick and evenly mixed (approximately 2 mins].
Serve with you favorite tacos, taco sauce, and diced garden veggies.
ENJOY.
Rhubarb Muffins I
Category: bread
By WSHARRIS62

These muffins are very moist and have a nice flavor from the orange juice and orange zest.

Ingredients:
1  egg, beaten
¼ cup vegetable oil
¾ cup orange juice
2 teaspoons grated orange zest
2 cups all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 ¼ cups finely chopped rhubarb

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. In a medium bowl, stir together egg, oil, orange juice and orange zest. In a separate bowl, combine flour, white sugar, baking powder, baking soda and salt. Stir egg mixture into flour mixture, just until combine. Fold in chopped rhubarb. Bake in preheated oven for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 dozen

Calories: 192.6
Fat: 5.2 g
Saturated fat: 0.9 g
Carbohydrates: 34.2 g
Sugars: 17.5 g
Dietary fiber: 0.9 g
Protein: 2.8 g
Cholesterol: 15.5 mg
Sodium: 297.7 mg
Orange Romaine Toss


Ingredients:
romaine lettuce, kiwi, mandarin oranges, red onion, olive oil, lime juice, red wine vinegar, orange marmalade, pecan halves, blue cheese

Directions:
"In large mixing bowl, combine romaine, kiwi, orange sections and sliced onion.  Set aside.  In small mixing bowl, combine olive oil, lime juice, vinegar and marmalade.  Mix well.  Just before serving, toss salad with dressing.  Sprinkle top with pecans and blue cheese."
Braised Short Ribs in Red Wine


Ingredients:
duck fat, olive oil, flour, celery, carrot, onion, garlic cloves, tomato paste, red wine, fresh thyme, bay leaf, allspice berries, orange, zest of, orange, juice of, Worcestershire sauce

Directions:
Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil.  Remove from pan.
Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic.  Continue to saute another minute or so, then add in tomato paste and combine well.
Add 1 tablespoon of flour and stir well, allowing flour to brown.
Deglaze pan with a splash of red wine, scraping up browned bits.  Add in the stock and remainder of red wine.  If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce.  Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.] and a few dashes of Worcestershire sauce.  Bring to boil, then lower heat to simmer.
Add the short ribs back in and place lid just slightly off.  Simmer for 2 hours or until melt in your mouth tender and falling off of bone.  Adjust seasonings with salt, pepper, and Worcestershire sauce.
Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower.  Sometimes it is roasted, sometimes it is steamed.  And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.
Addicting Pork Chops & Rice


Ingredients:
water, salt, rice, flour, water

Directions:
Bring 2 cups salted water to boil.
Add uncooked rice; cook until tender.
Brown floured and salted pork chops in oil.
Add mushroom soup and 1/4 cup water.
Cover and cook 15 minutes.
Line casserole with rice, cover with chops and gravy.
Bake 30 to 45 minutes at 350°F or until tender.
Beer and Oat Bread


Ingredients:
rolled oats, flour, warm water, active dry yeast, ale, skim milk powder, brown sugar, salt

Directions:
Set aside ¼ cup of the oats for the topping; in food processor, grind 2 cups of the remaining oats until fine; set aside.
Sprinkle remaining oats evenly over rimmed baking sheet; toast in 350F oven for 20 minutes, stirring once; let cool slightly.
Meanwhile, in small bowl, whisk together 1 cup of the flour, the warm water and the yeast; let stand until frothy, about 15 minutes.
In large bowl, whisk together the ale, skim milk powder, sugar and salt; whisk in yeast mixture; stir in 3 cups of the remaining flour and the ground and toasted oats; stir in enough of the remaining flour to make a slightly sticky dough; turn out onto lightly floured surface; knead until smooth and elastic, about 5 minutes, adding more of the remaining flour as necessary to prevent sticking; place in greased bowl, turning to grease all over; cover with plastic wrap; let rise in warm, draft-free place until doubled in bulk, 1 to 1 ½ hours.
Punch dough down; cut in half; pat each half into 11- x 8-inch (28 x 20 cm] rectangle; starting at narrow end, roll up into cylinder; pinch along bottom to smooth and seal; fit into 2 greased 8- x 4-inch (1,5L] loaf pans; cover and let rise until doubled in bulk, about 1 hour.
Brush loaves lightly with water; sprinkle with reserved oats.
Bake in centre of preheated 375F (190C] oven until golden and loaves sound hollow when tapped on bottom, about 40 minutes.
" Da Best" Chicago-Style Italian Beef


Ingredients:
rump roast, garlic powder, dried oregano, black pepper, boiling water, beef bouillon cubes, dried oregano, dried thyme, black pepper, Tabasco sauce, garlic cloves, Worcestershire sauce, salt

Directions:
Preheat oven to 325°F.
Sprinkle the roast with garlic powder, oregano and pepper, then cook roast, uncovered, in a shallow roasting pan, about 30 minutes per pound.
Roast will be very rare-- don't overcook it!
Let cool slightly, then thinly slice.
Add to the roast's pan drippings: the boiling water, bouillon cubes, oregano, thyme, pepper, Tabasco sauce, garlic and Worcestershire sauce.
Simmer for 20 minutes, scraping up the browned bits.
Taste for salt and add some if you wish.
Add the sliced beef; cover and marinate in da gravy overnight.
Reheat the next day and serve in crusty Italian sandwich rolls.
Green Man Cake


Ingredients:
butter, sugar, eggs, vanilla, all-purpose flour, baking soda, sour cream, boiling water

Directions:
You will need 2 (9-inch] round cake pans.
Preheat oven to 350 degrees.
Melt Chocolate in small saucepan over low heat. Allow to cool.
Put butter, sugar, and eggs in a large mixing bowl. Beat with electric mixer on medium speed until light and fluffy.
Add vanilla and the melted, cooked chocolate.
Add green food coloring. Beat on low speed for about 1 minute until batter is blended.
Sift flour and baking soda into second. Add to batter alternately with sour cream, mixing with with long wodden spoon.
Add boiling water to batter and mix again.
Batter will be runny.
Spray bottom of baking pans with cooking spray. Lightly flour. Pour batter into pans and bake for about 35 minutes. Cool for 15 to 20 minutes. Frost and decorate.
Spring Lamb Stroganoff


Ingredients:
lamb stew meat, all-purpose flour, marjoram, garlic powder, morel, red bell pepper, unsalted butter, thyme, kosher salt, ground black pepper, half-and-half, light sour cream, penne pasta

Directions:
Toss your lamb stew meat in the flour mixed with a pinch of the dried marjoram and some salt and pepper (to taste]. Coat each piece completely.
In a large skillet that has a tight-fitting lid, saute the lamb over high-heat in 2 Tbsp of the oil. Cook until nicely browned. Scrape the bottom of the skillet to keep the flour coating from burning, as you saute.
Remove the lamb to a bowl and set aside for later.
In the same skillet add 2 Tbsp of the grapseseed oil (half of what remains] and reduce the heat to medium-high. Add the sliced onions and saute, slowly browning. Add half the marjoram, half the salt, and half the pepper.
When the onions are fully brown, remove them to the same bowl as the browned lamb and set aside for later.
In the same skillet, add the remaining oil and marjoram to the diced morel mushrooms. Add 1 Tbsp unsalted butter, the red bell pepper, and the thyme. Saute until the mushrooms have shrunk to about half size.
Re-add the lamb and onions to the mushrooms. Stir to combine. Taste and season with salt and pepper (if needed].
Add the half-and-half as well as the low-fat (light] sour cream and stir to combine, completely. Reduce the heat to very low and cover. Simmer for 30 minutes, stirring only once or twice during this time to prevent any burning.
While the sauce is simmering, heat your water for the penne pasta. Once the water has been salted and brought to a boil, add the pasta and cook until al'dente.
Remove the pasta and drain; serve equal amounts on small plates or in bowls.
When the sauce has finished simmering, it should be thick. If it is not thick, remove the lid and keep simmering (uncovered] while stirring it, to thicken. When it has finally reached the desired consistency, stir in the diced tomatoes.
Pour equal parts of the sauce over each serving of pasta and serve hot.
Crusted Baked Pork Chops


Ingredients:
"milk"

Directions:
Put pork chops in a shallow dish or zip-loc bag.
Add enough milk to cover chops.
Soak pork chops in the milk several hours or overnight in the refrigerator, turning if necessary.
Crush the club crackers into coarse crumbs.(I place them in a zip-loc bag and crush them with a rolling pin.].
Preheat oven to 325 degrees Fahrenheit.
Remove pork chops from milk.
Season VERY well with garlic salt (I often use Morton Nature's Seasons in place of the garlic salt].
Dredge seasoned chops with the cracker crumbs, making sure they are well coated with crumbs.
Place the coated crumbs on a cookie sheet.(I use an ungreased one and never have a problem with sticking. You can spray it lightly with PAM if you prefer.].
Bake for 1 hour in preheated 325 degree Fahrenheit oven.
Cooking time includes soaking overnight.
Slight variation: Sometimes I will season with Morton's Nature's Seasons instead of the garlic salt.
***I have tried this with other crackers, it is okay, but just not quite as good***.
Ice-Cream Slice


Ingredients:
character(0]

Directions:
Line a tray with baking paper (roasting dish is ideal size].
Layer tray with one packet of malt biscuits.
Chop up crunchie bars.
Whip cream.
Add condensed milk and crunchie.  Mix well.
Spread mixture over biscuit layer.
Top with remaining packet of biscuits.
Freeze - overnight is best.
Baked Snapper with Mandarin Oranges, Cashews and Ginger
Category: seafood
By MICHELLE0011

Snapper is baked with a deliciously spicy orange and ginger sauce then served with a garnish of chopped cashews and green onion.

Ingredients:
4 (4 ounce) fillets red snapper
2  mandarin oranges, juiced
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
1 pinch red pepper flakes
2 teaspoons finely chopped fresh ginger
2  mandarin oranges - peeled and chopped
⅓ cup unsalted cashews, roughly chopped
2  green onions, finely chopped

Directions:
Preheat the oven to 425 degrees F (225 degrees C). Arrange the snapper fillets in a single layer in the bottom of a lightly greased shallow baking dish. In a medium bowl, stir together the mandarin orange juice, lime juice, brown sugar, soy sauce and sesame oil. Mix in the red pepper flakes, ginger and chopped mandarin oranges. Pour over the snapper in the dish. Bake uncovered for 12 to 15 minutes in the preheated oven, until fish is opaque. Transfer fillets to serving plates and spoon the sauce over them. Garnish with a sprinkle of cashews and green onion.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 4 servings

Calories: 255.7
Fat: 8.3 g
Saturated fat: 1.6 g
Carbohydrates: 20.4 g
Sugars: 13.2 g
Dietary fiber: 2.2 g
Protein: 26.1 g
Cholesterol: 41.4 mg
Sodium: 528.6 mg
Holiday Cookies


Ingredients:
all-purpose flour, baking powder, ground cinnamon, ground nutmeg, butter, sugar, eggs, vanilla, sugar, ground cinnamon

Directions:
Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.
Combine butter and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes]. Add eggs and vanilla; continue beating until well mixed (1 minute]. Reduce speed to low; add flour mixture. Beat until well mixed (1 to 2 minutes]. Cover; refrigerate until firm (3 to 4 hours].
Heat oven to 375°F Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until set.
Roll in sugar-cinnamon mixture again while warm, if desired.
Easy Crustless Quiche
Category: breakfast-and-brunch
By Jim

Yet another crustless quiche that is designed for a low-carb, high-fat (LCHF) diet. It is very rich and cheesy. The Parmesan and butter on the bottom form a nice skin on the bottom that really helps. The egg and cream mixture is quite flexible and the ratio of egg to cream and the heaviness of the cream is a personal choice. The cheese can easily be replaced with any hard cheese that holds up well when shredded such as Swiss, Cheddar, Gouda, or Provolone. The meats can be replaced with anything that isn't too wet; whether it is meat or vegetable.

Ingredients:
1 pound bacon
1 pound sausage
1 tablespoon butter, melted
2 tablespoons grated Parmesan cheese
1 pound shredded Cheddar cheese
3 cups heavy whipping cream
8  large eggs
1 cup half-and-half

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir bacon and sausage in a large skillet and over medium-high heat until evenly browned and bacon is crisp, about 10 minutes; drain on a paper towel-lined plate. Brush butter on the bottom and sides of a 9x13-inch baking dish. Sprinkle Parmesan cheese into the bottom of the baking dish and top with bacon and sausage. Spread Cheddar cheese over bacon and sausage. Beat cream, eggs, and half-and-half together in a bowl. Slowly pour egg mixture over cheese and sausage into the baking dish. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 1 hour. Cool for 10 minutes before slicing.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 607.1
Fat: 54.7 g
Saturated fat: 29.4 g
Carbohydrates: 3.7 g
Sugars: 0.6 g
Protein: 25.5 g
Cholesterol: 291.3 mg
Sodium: 956.4 mg
Small Ultra-Light Healthy French Bread Loaf (Abm) Bread Machine


Ingredients:
water, butter, salt, strong white flour, bread machine yeast

Directions:
Remove pan from Bread machine and place on a electronic kitchen scale, and zero scale.
Weigh 210ml (210ml water weighs 210g] and rest of ingredients carefully into the pan, in the order listed (if you have the time, do have a read through of the notes :].
Select French Loaf cycle (or Wholewheat/Wholemeal cycle if no French Loaf cycle available] and select crust/firmness if necessary required for your machine. (I feel that this loaf benefits from a fairly firm crust - as long as it's not burnt!].
Start Machine.
Notes:
Time listed is for the actual baking part of my machine's French Bread cycle.  They vary by manufacturer.
I took this recipe originally from a machine which had a 6-hour French loaf cycle but my machine makes a French loaf in 4 hours.  My mum's does it in 2 3/4 hours.  I've found that the results are pretty consistent regardless of machine, although you occasionally need to increase/decrease amount of yeast to marry the recipe to the 'rise' component of your machine's cycle.
My machine has an un-overrideable 20 minute pre-heat before it does anything whatsoever whenever I use this cycle, so I need to take the following precautions so that the yeast doesn't make contact with any liquid before kneading starts which I recommend to you:
When pouring the water do try to pour gently trying to avoid slashing up sides.
When adding the flour, do try to cover the water completely if possible.
When adding the yeast, if necessary/inclined try making a dip (or 'well'] in the top of the flour and carefully pouring the yeast into the dip/well.
If using yeast in sachet form it's worth measuring it onto a teaspoon first and holding some of the sachet (depending on sachet size].
Here in Europe most of our cooking is  weight-based rather than volume based.
A set of electronic kitchen scales with 1 gram graduations can be quite cheap if you hunt around and more than any other cooking and baking they really come into their own when it comes to bread-making, although I usually still use spoon measures for salt and yeast, and for liquid oil when I use it.  Gives bomb-proof results, every single time!