xiaoxl/recipe_data huggingface dataset:
Sweet Potato Mousse With Gooey Praline Sauce


Ingredients:
sweet potatoes, sour cream, honey, table salt, cinnamon, ginger, clove, eggs, vanilla, heavy cream, brown sugar, honey, butter, cinnamon, pecans

Directions:
Preheat the oven to 350°F Wash the sweet potatoes and prick them all over with a fork. Wrap each potato individually with aluminum foil. Bake for 1 1/2 hours or until the potatoes are very soft. Carefully unwrap the hot potatoes and place them on a cooling rack. Slice lengthwise through each potato and spread them open. If baking the mousse the same day, leave the oven on while you are preparing everything else.
While the potatoes are baking, butter the bottom and sides of a 2-quart casserole dish. Sprinkle the bottom of the dish evenly with the pecans.
Also while the potatoes are baking, make the praline sauce by combining the brown sugar, honey, butter, and cinnamon in a saucepan over medium heat. Allow the mixture to come to a simmer then cook for 2 minutes. Pour the warm sauce over the pecans in the bottom of the dish. Make sure the mixture has cooled and solidified (waiting at least 10 minutes] before adding any of the sweet potatoes on top.
When the sweet potatoes have cooled enough to handle, remove the skins and put the pulp in a mixing bowl. If needed, use gloves or paper towels to keep from burning your hands. Using a mixer equipped with a whisk attachment, whip the potatoes until smooth (about 2 to 4 minutes at medium speed]. Add the sour cream, honey, spices and salt and beat until combined. Next, add the eggs and vanilla and beat until incorporated. Finally, add the heavy cream and whisk to combine. Spoon the sweet potato mousse into the dish with the cooled praline sauce.
Bake the mousse until the center has reached an internal temperature of about 155F (about 1 hour and 10 minutes]. Serve hot. When serving, make sure to dig all of the way to the bottom to get some of that gooey praline sauce with each spoonful.
Alternate Preparation: On the day before serving, do Steps 1 through 4. However, make sure the potatoes have cooled completely before adding them to the mixer. After completing Step 4, cover and refrigerate overnight.
On the day of serving, remove the dish from the refrigerator and allow it to come to room temperature (45 minutes to an hour]. About 20 minutes before baking, start preheating the oven to 350°F Bake the potatoes until they have reached an internal temperature of 155F (about 1 hour and 20 minutes].
Grammy's Meatloaf


Ingredients:
hamburger meat, ketchup, oatmeal, eggs, onion, salt, pepper

Directions:
Heat oven to 350 degrees. Combine all ingredients., Mix lightly but thoroughly. Press into an 8x4 inch loaf pan., Bake for one hour to medium doneness.
Harvard Beets (Sweet Sour Red Beets)


Ingredients:
sugar, cornstarch, water, butter, salt, vinegar, beets

Directions:
Mix together the dry ingredients.
Add vinegar and water and stir until smooth.
Cook 5 minutes.
Add beets and let stand desired minutes. (Can marinate in fridge overnight or just while you prepare other dishes].
Before serving, heat to boiling point and add butter.
Serve warm.
Three Pepper Pasta Salad
Category: salad
By LINDA DEMARIA

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Ingredients:
1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1  red bell pepper, julienned
1  yellow bell pepper, julienned
1  orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Directions:
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth. In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 482.7
Fat: 25.2 g
Saturated fat: 5.9 g
Carbohydrates: 48 g
Sugars: 2.9 g
Dietary fiber: 3.6 g
Protein: 16.2 g
Cholesterol: 19.2 mg
Sodium: 631 mg
Tortellini With Tomato & Parmesan Mushroom Sauce


Ingredients:
butter, onion, garlic, tomato sauce, fresh mushrooms, green onion, flour, milk, parmesan cheese, mozzarella cheese

Directions:
To make tomato sauce, melt 1 tbsp of the butter in a medium saucepan.
Cook onion and garlc until tender.
Add tomato sauce and bring to a boil.
Reduce heat; cover and simmer for 10 minutes.
To make Parmesan/mushroom sauce, melt remaining 2 tbsp butter in a large saucepan.
Cook mushrooms and green onions until tender and liquid has evaporated.
Blend in flour.
Gradually stir in milk.
Cook and stir over medium heat until mixture comes to a boil and thickens.
Remove from heat, stir in Parmesan cheese, salt and pepper.
Cover and keep warm.
Cook tortellini according to package directions.
Drain.
Stir into Parmesan/mushroom sauce.
Pour tomato sauce into a 2L (2QT] shallow baking dish.
Spoon tortellini mixture over tomato sauce.
Sprinkle with mozzarella cheese.
Broil until cheese is melted and golden.
Light Caramel Corn


Ingredients:
butter, honey

Directions:
Pop the popcorn and put it into a bowl. Make sure there is some extra room in the bowl if possibble. You'll need that room when you toss the popcorn.
In a small microwave safe bowl, microwave together the butter and honey, only until melted. Over heat it, and it WILL burn (trust me, I've done it.].
Using a regular spoon, drizzle 2 spoonfuls of the butter/honey mixture over the popcorn and toss thoroughly. THIS IS CRUCIAL. Put any more on at once and it won't turn out right.
Repeat step three. Most of the mixture will be gone before it seems like you're getting anywhere with this. Be patient, and when the honey/butter is all gone, enjoy:].
Traditional Irish Guinness Stew


Ingredients:
mustard, rosemary, parsley, bay leaves, beef stew meat, butter, celery, carrots, white mushroom, all-purpose flour, garlic clove, water, water, sugar

Directions:
In a large glass bowl, combine Guinness, mustard, rosemary, and bay leaves.
Add the beef cubes, stir in, cover, leave to marinate in the fridge overnight.
Preheat oven to 325°F or 160°C.
Drain the meat and keep the marinate to one side for later.
On a plate or chopping board, sprinkle the flour and season to your tastes. I recommend just a bit of salt and pepper and a touch of rosemary.
Cover the beef cubes in the flour and set aside.
In a large skillet, melt butter and brown the meat 3-5 minutes each side. Transfer this to a casserole dish and do not clean the skillet (this retains flavours released by the beef].
Add the remaining butter to the skillet, when foamy add the onions and cook until brown and/or tender. Add these to the casserole dish.
Repeat this step for all other vegetables, only adding butter when necessary. Each vegetable should be cooked until tender. This will take a maximum of 5 minutes.
Add the vegetables to the casserole dish followed by the marinate and beef stock.
Cook for 1.5-2 hours or until meat is tender. Stir occasionally. The Guinness will reduce a lot, but if it looks too dehydrated you can add more.
Taste occasionally, and if it is too sharp you can add sugar to cut the taste.
Dutch Apple Bread


Ingredients:
butter, margarine, sugar, eggs, vanilla, flour, baking soda, salt, buttermilk, apple, walnuts, flour, sugar, brown sugar, ground cinnamon, butter, margarine

Directions:
Preheat oven to 350.
Grease a 9x5x3" loaf pan.
In a mixing bowl, cream butter and sugar.
Beat in eggs and vanilla.
Combine flour, baking soda and salt, and stir into the creamed mixture alternately with the buttermilk.
Fold in apple and nuts.
Pour into prepared pan and sprinkle topping evenly over the bread.
Bake for 55 to 60 minutes, or until knife inserted into bread comes out clean.
Cool in pan for 10 minutes before removing to a wire rack to cool completely.
TOPPING:
Combine the flour, sugar, brown sugar and cinnamon well.
Cut in butter until the mixture is crumbly.
Yogurt-cucumber Basil Sauce


Ingredients:
olive oil, honey, garlic, cucumber, fresh basil leaf, plain yogurt

Directions:
Place olive oil, honey, garlic, Cucumber, basil leaves, into blender; Puree until smooth.
Whisk in Yogurt, add salt and pepper to taste, Serve with your favorite meat& veggie.
Leblabi ( Tunisian Chickpea Soup)


Ingredients:
olive oil, garlic, dried oregano, chickpeas, vegetable broth, vegetable broth, water, fresh lemon juice, fresh cilantro

Directions:
In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
Add the caraway and oregano and stir in for a couple of minutes.
Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper]; simmer for 5 more minutes and serve topped with croutons.
Lynn' Easy Chocolate & Peanut Butter  No Bake Cookies


Ingredients:
butter, margarine, peanut butter, sugar, vanilla, oatmeal

Directions:
"In large sauce pan on low to med melt butter add peanut butter ,sugar ,cocoa & vanilla stir until melted and bubbling some. Remove from heat & stir in oatmeal till you can form into balls ( I do this but running my hands under cold water and forming the balls with my hands but be careful it will be Hot! refergiate till hardened ( a couple of hrs]."
Geri Halliwell's Weight Loss Express!


Ingredients:
cucumber, granny smith apple, carrots, parsley, lemon, gingerroot

Directions:
"Blend all together and have immediately."
Eggs Benedict
Category: breakfast-and-brunch
By jenn

Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Serve with roasted potatoes for mopping up the extra egg yolk and hollandaise. If you prefer, you can substitute ham for the Canadian bacon in this recipe.

Ingredients:
4  egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
⅛ teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8  eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4  English muffins, split
2 tablespoons butter, softened

Directions:
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 879
Fat: 71.1 g
Saturated fat: 38.9 g
Carbohydrates: 29.6 g
Sugars: 0.9 g
Dietary fiber: 1.7 g
Protein: 31.8 g
Cholesterol: 742.1 mg
Sodium: 1719.3 mg
Rugelach


Ingredients:
unsalted butter, cream cheese, lemon, all-purpose flour, powdered sugar, table salt, walnuts, sugar, ground cinnamon, table salt, unsalted butter, egg, water

Directions:
Cream butter, cheese, and zest with a mixer on medium speed.
Sift dry ingredients and add; blend just until incorporated (use a wooden spoon if hard to mix].
Shape dough into a thick log and divide into three 8-oz. portions.
Wrap each piece in plastic and flatten into a disk.
Chill dough overnight before using.
Preheat oven to 350°; line baking sheets with parchment paper.
Prepare (but keep separate] walnuts, cinnamon-sugar (mix 3/4 cup sugar with the 1 TBS cinnamon], melted butter, egg-water wash (mix egg with the 1 tsp water], and sprinkling sugar.
Lightly dust work surface with flour.
Flatten a chilled dough disk lightly with rolling pin, then roll it into a 12" circle, 1/8" thick.
Flip dough often to prevent sticking.
Ragged edges are normal.
If there are big gaps in the dough, just trim off a little dough from another area (any place it goes over 12"] and patch it in inches.
Lightly brush the dough with melted butter; sprinkle 1/4 cup cinnamon-sugar over the entire surface.
Then sprinkle 1/3 cup chopped walnuts on the sugar.
With the rolling pin, gently press the nuts into the dough all the way across the circle—this will help keep the nuts in place when you roll up the cookies.
Use a pizza wheel to cut 16 wedges—first cut the circle in half, then in half again to make quarters. Now cut each quarter in half, then again to make 16.
Starting at the wide end of a wedge, roll it to the center of the circle to make a crescent.
Place on a prepared baking sheet, point down, spacing 1" apart.
Gently brush cookies with egg wash and sprinkle with sugar.
Bake 20–30 min., or until brown, rotating pan halfway through baking.
Cool rugelach on racks.
**Special Tip**:
Rugelach rules are minimal—here is how to roll, assemble, and bake.
Rolling: It’s fine if you don’t roll a perfect circle (I can’t!]. The dough will crack at the edges— that’s okay! Once the round is roughly 12" across, patch gaps with dough trim from the sides.
Assembling: Don’t skimp on cinnamon-sugar and nuts when assembling rugelach. You’ll think it’s overloaded inside, but most of the cookie’s flavor comes from the filling. Coarse sugar sprinkled on top makes festive-looking rugelach, but if you don’t have it, just use a good amount of regular sugar.
Baking: Of these three rules, baking is most critical. Rugelach must be baked long enough—they’re thick in the middle and will take longer to bake than most other cookies. Your goal is a cookie with rich browning all the way around—but not too much!
CLASSIC VICHYSSOISE


Ingredients:
butter, leeks, russet potatoes, low sodium chicken broth, black pepper, sea salt, tarragon, basil, lemon juice, heavy cream

Directions:
In a Dutch oven over medium heat, melt butter. Add leeks and onion; cook until translucent about 15 minutes. Add potatoes, broth, freshly ground black pepper, sea salt, tarragon, basil and lemon juice. Bring to a boil then reduce heat to a simmer; cook for 30 minutes.
When time is up, turn off the heat, give a good stir and let it cool off a bit before puréeing with an immersion blender until smooth. Stir in heavy cream and adjust seasoning if needed. Transfer the soup to a large bowl and cover with wax paper. When cool enough cover and transfer to the refrigerator for 24 hours or until chilled.
Just before serving, add a dollop of sour cream garnish with crumbled cooked bacon and fresh chives.
Note: Submerge peeled potatoes in cold water to prevent from browning.
Oven Roasted Grape Tomatoes
Category: side-dish
By A Reeves

This is a wonderful, healthy side dish for summertime. Only make when the grape tomatoes are in season, their flavor is key! Great in the oven or on the grill.

Ingredients:
1 pound grape tomatoes, halved
1 tablespoon olive oil
2 cloves garlic, minced
5  fresh basil leaves, chopped
1 teaspoon chopped fresh thyme
salt to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place tomatoes onto a large square of aluminum foil. Drizzle olive oil over tomatoes and top with garlic, basil, thyme, and salt. Wrap the foil around tomato mixture sealing tightly to keep juices inside. Bake in the preheated oven until tomatoes are tender, about 30 minutes. Cool slightly.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 servings

Calories: 112.5
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 11.7 g
Dietary fiber: 2.6 g
Protein: 2.2 g
Sodium: 98.7 mg
HP Guinness Sauce


Ingredients:
tomato paste, tomato sauce, white vinegar, light brown sugar, dark molasses, beer, onion powder, garlic powder, salt, black pepper, cold water, cornstarch

Directions:
Dissolve the cornstarch in the cold water., Add all ingredients to a large pot., Bring to boil., Simmer, stirring often for 2-1/2 hours on medium heat., Bottle in sterilized glass bottles or jars while still very hot., Refrigerate after opening.
Tropical Hot Buttered Rum Sauce for Drizzling!


Ingredients:
butter, dark brown sugar, ground cardamom, pure vanilla extract, dark rum, spiced rum, lime, juice of

Directions:
Melt butter over medium heat in a small saucepan.
Add the brown sugar and stir until dissolved. Add in the cardamom, vanilla and the rum.
Continue to cook and stir until sauce begins to thicken, about 1 or 2 minutes.
Off the heat and stir in the fresh lime juice.
Serve immediately over waffles, cakes, fruit, pudding, or ice cream.
Kahlua Crunch Coconut Cake


Ingredients:
pecan pieces, Kahlua, half-and-half, half-and-half, egg, egg substitute, sweetened flaked coconut

Directions:
Preheat oven to 350°F
Coat the inside of a Bundt pan well with cooking spray.
Place chocolate chips and pecan pieces in a 2-cup measure and toss to blend.
Sprinkle in the bottom of the pan.
Combine cake mix, Kahlua, half and half (combined], egg and egg substitute in a large mixing bowl.
Beat on low speed with electric mixer for about 30 seconds.
Scrape sides of bowl and beat on medium speed for 2 minutes.
Scrape bowl occasionally.
Stir in coconut and pour batter into prepared pan.
Bake until toothpick inserted in center comes out clean (about 40-45 minutes].
Cool completely.
Dragonfruit Jam


Ingredients:
lemons, white sugar

Directions:
Halve dragon fruit.
Scoop out flesh into a deep pot.
Mash well with potato masher.
Add the juice of two lemons and the fine zest of one.
Bring this mixture to a boil, stirring occasionally.
Simmer, uncovered, stirring, for 30 minutes or so to get a thick puree.
Bring to a hot, rolling boil.
Add sugar.
Continue to boil hard, stirring, until desired gel is reached. Dragon fruit does not so much gel as form a thick, gluey slime.
Add pectin if desired to obtain a firmer gel.
The jam can be canned. Process prepared 6 to 8 oz jars for 10 minutes.
Chicken Pot Pie


Ingredients:
chicken meat, carrot, green peas, potato, cornstarch, salt, chicken bouillon cubes, water, flour, vegetable shortening, butter, salt, garlic powder, onion powder

Directions:
Filling:
Mix water, bouillion cubes, salt, and potato in a sauce pan and boil over medium heat until the potatoes just start to soften.
Add vegetables to the pan and boil an additional 5 minutes or so, then reduce heat to simmer and very gradually stir in corn starch.  Gauge starch until mixture has a medium gravy texture or as you would desire for pie filling.
Finally, add meat and simmer without stirring while you make the crust.  Either add water or corn starch to adjust texture if necessary.
Crust:
In a large mixing bowl, blend flour, salt, and garlic/onion (if used].  Dice vegetable shortening and butter to small pieces and distribute evenly in flour.  Either cut in or with an electric mixer, mix shortening and butter into flour to obtain a flaky granular mixture.
With a large spoon, break ice cubes in your hand and distribute the chips throughout the flour mixture.  Blend ice in until fully incorporated and melted into the flour.
Split the mixture into 2 sections sufficient to make a crust and covering.  Flour a flat surface and roll sections with a floured rolling pin until good size for pie pan and cover.  For a nice touch, slice the cover section into 1" strips to make a weave or criss-cross patterned top.
Preheat oven to 350°F.
Lightly grease a pie tin (or dish] and form the pie crust into the tin, leaving loose edges all the way around the tin.  Rub the olive oil inside the entire crust as it sits in the tin.
Recheck the consistency of the filling and adjust as necessary.  Pour the filling into the pie crust, leaving enough room to add the covering.
Lay a full covering (or weave strips] of crust across the top of the pie.  Pinch the edges where the upper and lower crust meet to form a seal all the way around the pie.  Once sealed, trim excess crust to edge of pie tin.  Knife holes into the crust cover to relieve pressure during cooking.
Brush milk thoroughlly and generously across entire upper crust of pie, then place in oven.  Cook for about 30 minutes or until crust is golden brown.
Sweet Snack Mix


Ingredients:
unsalted cashews, unsalted sunflower seeds, unsweetened coconut, dried cranberries, dried prune, raisins

Directions:
Separately, toast: cashews, sunflower seeds, and coconut; cool.
Combine all the ingredients together in a large bowl and toss so everything is evenly distributed.
Lekvar Prune Plum Filling or (Apricot)


Ingredients:
prunes, water, lemon rind, lemon juice, brown sugar

Directions:
Simmer all ingredients, except brown sugar, covered 25- 30 minutes until very soft and most of water is evaporated.
Uncover last few minutes if necessary.
Remove from heat and mash.
Stir in brown sugar.
You can keep Lekvar in the refrigerator for a long time.
Put it in a canning jar.
Vodka, Orange & Raspberry Crush


Ingredients:
vodka, frozen raspberries

Directions:
Blend together vodka, orange juice, ice cubes and  raspberries, reserving a few raspberries for garnishing.
Pour into tall glasses and garnish with extra raspberries.
Holiday Tortellini Soup


Ingredients:
olive oil, pancetta, bacon, onion, garlic cloves, chicken broth, crushed tomatoes in puree, fresh spinach, salt, pepper, parmesan cheese

Directions:
Heat the olive oil in a Dutch oven over medium heat.
Add pancetta.
Cook until crisp.
Add onion; cook 3-4 minutes or until soft.
Add garlic; cook 1 more minute.
Add broth and Italian seasoning; bring to a boil and simmer for 5 minutes.
Meanwhile, cook tortellini according to package directions; drain.
Add cooked tortellini to soup mixture.
Stir in tomatoes and simmer 5 minutes.
Add spinach and cook just until wilted.
Season with salt and pepper.
Garnish with cheese.
Honey Vanilla Mascarpone Dip for Fruits or Berries


Ingredients:
mascarpone, honey, pure vanilla extract, vanilla bean, heavy cream

Directions:
Combine or arrange the fruits.
In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir or blend  until combined.
Pour the mascarpone mixture over the fruit, and serve. If it is too thick, thin with more cream.
Slow Cooker Salsa Chicken


Ingredients:
boneless skinless chicken breasts, salsa, reduced-fat sour cream

Directions:
Place chicken in slow cooker and sprinkle with taco seasoning., Pour salsa and soup over chicken., Cook on low 6-8 hours., Remove from heat and stir in sour cream., Serve over rice.