xiaoxl/recipe_data huggingface dataset:
Elitetwig's First Time Guide to Ice a Christmas Cake.


Ingredients:
marzipan, icing sugar

Directions:
If you have thawed your Christmas Cake please de-thaw prior to using this guide.  If you have your Christmas Cake ready -- Let's go.
Warm Apricot Jam through until it sightly bubbles.  Either on the hob or in the microwave for 10-15 seconds.  Set this aside.
Dust surface with a little icing sugar.
Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
Brush Cake with Apricot Jam, this ensures marzipan will stick.
Lift onto rolling pin and smooth out over cake, so it sticks to cake.
Trim excess.
Wrap Cake in clingfilm and leave for marzipan to harden for 2 days.  Please store in a dry cool place.
2 DAYS LATER.
Remove clingfilm, and brush marzipan surface with water.
Prepare royal icing as described in steps 3, 4 and 6, 7.
With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
Take a star shape cookie cutter (or any other shape you prefer] and cut as many stars as you can, re roll icing if more stars needed.
Brush the back of the stars with water (not too much just enough to stick] and arrange on cake.
At edges press stars down and trim any excess such as points that go over the edge.
Once all stars have been placed, leave cake for 24hours so icing can harden.
Dada! On professionally looking Christmas Cake!  Well Done!
Sauteed Kale with Apples
Category: side-dish
By suzanne

The stems can be tough on kale, so remove as much of the stem as possible.

Ingredients:
1 tablespoon olive oil
1  white onion, sliced
2  Red Delicious apples, cored and cut into bite-size pieces
2 teaspoons apple cider vinegar
⅛ teaspoon sea salt
⅛ teaspoon ground black pepper
4 cups chopped kale leaves

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 122.6
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 21.6 g
Sugars: 9.6 g
Dietary fiber: 4 g
Protein: 3 g
Sodium: 87 mg
Apple Crisp


Ingredients:
sliced apples, butter, sugar, eggs, cinnamon, cooked rice

Directions:
Lightly grease a 9 x 13 pan., Spread cooked rice evenly on the bottom., Layer apples over rice., Spread bread pieces over apples., Sprinkle cinnamon over top., Mix melted butter, sugar and eggs, pour over top., Bake at 300 for one hour.
Whole Baked Tilapia


Ingredients:
red onion, lemon juice, gingerroot, olive oil, lemons, fresh cilantro

Directions:
In large bowl, combine onions with lemon juice and ginger. Arrange a few onion slices on the bottom of a baking dish(reserve some]. Rinse Tilapia, pat dry with paper towel, brush outside with oil, lay fish on top of the onion mixture.
Cut off about 1/2 inch from each of the lemons. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. Cut remaining lemons into thin slices; tuck slices around base of fish and sprinkle remaining cilantro over onions and lemons in dish.
Bake, uncovered, in a 400°F oven until fish temperature reaches 135°F and flesh in opaque and flaky. Gently pull off skin and serve fish with onions and a fresh lemon slice. Add salt and pepper to taste.
I think this may take 30-40 minutes*** I have  not made this but my gf has :].
Sauteed Carrots and Celery Root (Saute De Carottes Et Celeri-Rav


Ingredients:
carrots, water, unsalted butter, sugar, celery root

Directions:
In a large saute pan, combine the carrots, 1/2 cup of the water, and butter. Sprinkle the sugar over the top and bring to a boil over medium-high heat Cover and reduce the heat to medium. Simmer for 10 minutes, or until the carrots are almost tender.
Add the celery root (add more water if the mixture is dry]. Cook for 5 minutes, or until the celery root is just tender.
Season with the salt and pepper.
Pulled Pork Sandwiches (WW and Crock-Pot)


Ingredients:
cabbage, red onions, cider vinegar, ketchup, brown sugar, water, tomato paste, paprika, chili powder, cumin

Directions:
Combine 1 cup of the cabbage, one cup of the onion and the next 5 ingredients (vinegar - tomato paste] in a slow cooker (6 quart size].
Combine the spices (paprika - salt] in a cup or baggie -  rub spice mixture over the pork. Place in slow cooker.
Cover and cook for 6-8 hours on low. Transfer to cutting board to shred (or shred meat while in slow cooker]. Stir pork back into slow cooker.
To make sandwiches: spoon 3/4 cup pork mixture onto the bottom half of the  bun; top with 1/2 cup cabbage and 1/2 cup onion. Cover with tops. Repeat for each sandwich.
Sweet Potato Fries With Kefir Chipotle Dipping Sauce


Ingredients:
sweet potatoes, olive oil, salt, cumin, garlic powder, chipotle chiles in adobo, fresh cilantro, salt

Directions:
Preheat oven to 450°F.
Wash and dry sweet potatoes.
Chop the ends off the potatoes and slice into ½ inch planks, lengthwise. Slice again lengthwise for ½ inch thick sticks.
Toss with olive oil, salt and cumin in a large mixing bowl and lay out on a baking sheet with 1 inch of space between pieces.
Bake for 15 minutes, remove from oven and flip fries with tongs and bake again for 6 minutes or until dark and crisp on both sides.
Mix all ingredients for dipping sauce (kefir, garlic powder, dried onion, chipotle peppers, cilantro, 1 teaspoon salt] together in a medium mixing bowl.
Refrigerate for at least 30 minutes before serving with fries.
STAINED GLASS CHEESECAKE SQUARES


Ingredients:
boiling water, cream cheese, gelatin, boiling water

Directions:
place each packet of jelly in a separate square/oblong bowl and mix each with 1 cup of boiling water. refrigerate overnight or until set.
line a 9 x 13 cm. dish with baking paper.
cut all the jelly into cubes and spread across the bottom of the dish.
mix the gelatin with the boiling water. stir till dissolved. put aside.
using an electric mixer, beat the cream cheese, strawberry essence and condensed milk together until smooth.
beat in the cream then the gelatin. beat till well combined. cool.
when cool, pour over the jelly cubes.
refrigerate till set.  cut into squares to serve.
Navy Bean Soup with Ham
Category: soups-stews-and-chili
By jerry_smart

Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.

Ingredients:
1 (16 ounce) package dry navy beans - picked over, rinsed, and drained
10 sprigs fresh parsley
2 sprigs chopped fresh thyme
1  bay leaf
2  large smoked ham hocks
1  carrot, coarsely chopped
1  onion, coarsely chopped
1 clove garlic, coarsely chopped
8 cups cold water
1 pinch kosher salt and freshly ground black pepper to taste

Directions:
Place navy beans into a large pot and cover with cold water by 2 inches. Bring to a boil, reduce heat to low, and simmer for 5 minutes. Remove pot from heat, cover, and let stand for 1 hour. Drain beans. Use a small piece of kitchen twine to tie parsley and thyme sprigs and bay leaf into a small bundle. Place soaked beans, herb bundle, ham hocks, carrot, onion, and garlic into a large soup pot or Dutch oven. Pour 8 cups cold water over ingredients. Bring to a boil, reduce heat to low, and simmer until beans and ham hocks are tender, about 1 1/2 hours. Turn off heat; remove ham hocks and let cool. When they are cool enough to handle, remove meat from the bones, discarding the bones, fat, and skin. Chop ham into small cubes. Remove and discard herb bundle. Transfer about 3 cups cooked beans along with some cooking liquid into a blender; puree beans. Pour pureed beans back into soup, add cooked ham, and bring back to a simmer over medium heat. Season with kosher salt and black pepper to taste.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 339.5
Fat: 11.6 g
Saturated fat: 3.8 g
Carbohydrates: 39.3 g
Sugars: 2.3 g
Dietary fiber: 15.4 g
Protein: 20.6 g
Cholesterol: 34 mg
Sodium: 110.7 mg
Easy Skillet Sausage and Polenta #Ragu


Ingredients:
olive oil, Italian sausage, onion, minced garlic cloves, cilantro, eggs, mozzarella cheese

Directions:
Cut polenta into 6-1 inch slices. (Save remaining polenta for later use or discard] In a large skillet, over medium heat, brown polenta in 2 tablespoons olive oil, 2 to 3 minutes on each side, until slightly browned. Remove from skillet and keep warm.
In the same skillet, over medium heat, cook sausage and onions until sausage is cooked and onions are tender.  Add garlic and cilantro and cook a minute longer. Add Ragu and continue to heat until sauce is bubbling. Reduce heat to low and gently crack eggs into skillet, spoon a little sauce over the eggs. Cover skillet and continue to simmer until eggs are set. (About 8 minutes, longer if you want harder eggs] Scoop eggs and sauce over polenta and top with cheese. Garnish with cilantro and tomato, if desired.
Makes 6 servings.
*Prepared polenta is available in most grocery stores in the dry pasta aisle.
Riesling Sorbet


Ingredients:
granulated sugar, water, riesling wine, frozen raspberries

Directions:
Heat granulated sugar, the water, and 1/2 cup wine in medium noncorrosive saucepan to boiling, stirring to dissolve sugar. Boil 3 minutes without stirring. Pour into small bowl and let cool to room temperature. Refrigerate until cold, about 3 hours. (Tip: To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.].
Stir remaining wine into sugar syrup, pour into 8" cake pan, and freeze overnight.
The next day, thaw raspberries in bowl in refrigerator.  Puree in food processor or blender, then press through fine sieve to remove seeds.  Stir in superfine sugar.
Process wine ice and raspberry puree in food processor or blender until smooth. Return to baking pan and freeze until firm, 2-3 hours, stirring once halfway through. Serve in wineglasses.
Quick Oven Roasted Side Ribs.


Ingredients:
seasoning salt, barbecue sauce

Directions:
Boil the ribs covered in water seasoned with seasoning and salt and seasonings for 20 min at a slow boil.
Cover ribs with your favorite barque sauce.
Lay the ribs out on a foil lined tray.
Roast the ribs in the over just below the broiler at 350 for 40 min, turning once halfway through.
Clootie Dumpling


Ingredients:
plain flour, currants, sultanas, raisins, suet, suet mix, sugar, baking powder, mixed spice, ginger, cinnamon, egg, apple, milk

Directions:
one large square of cotton or linen cloth is needed as a pudding cloth.
Mix all the ingredients together with enough milk to make a <U+0093>not too wet mixture<U+0094>.
Drop linen cloth in boiling water, using tongs remove and wring out excess moisture.
Sprinkle the cloth with flour.
Put the dumpling mixture into the centre of the cloth and tie securely with twine.
Don<U+0092>t leave too much room in the cloth or the dumpling will split.
Place the dumpling into a large saucepan of boiling water and simmer for 3 hours.
Make sure the water level is topped up with more hot water to about half way up the side.
The dumpling should be covered with water.
It is a good idea to use a heat-proof plate in the bottom of the pot to keep the dumpling off the pot base.
When ready, put dumpling on a wooden breadboard and carefully remove cloth.
Put plate on top and turn over.
Put in a warm oven for 10 minutes.
Turn dumpling onto a clean plate and put into oven for a further 10 minutes.
Note: Double the amount requires four hours' boiling.
Ruth's Simple Glazed Ham Steaks


Ingredients:
ham steaks, prepared yellow mustard, pepper

Directions:
Trim the fat around the edges of the ham steaks.
Melt the apple jelly in a large skillet over medium heat for about 1-2 minutes.
Add mustard and pepper; mix in well.
Place ham steaks into skillet and spoon sauce over them to cover.
Cook, uncovered, about 5 minutes per side, basting often.
Turn out ham to a serving platter.
Cut into serving size pieces as desired.
Zucchini Angel Hair Pancake


Ingredients:
zucchini, salt, angel hair pasta, all-purpose flour, reduced-fat sour cream, fresh parmesan cheese, shallots, fresh basil, oregano, baking powder, black pepper, eggs, garlic clove, butter

Directions:
Place zucchini in a collander, and sprinkle with 1/2 teaspoon salt, toss well and drain for 20 minutes tossing occasionally.
Press zucchini between paper towels until barely moist.
Cook pasta according to package directions, omitting salt and fat.
Bring marinara to a simmer in a small saucepan, keeping warm.
Weigh or lightly spoon flour into a dry measuring cup, and level with a knife.
Combine remaining 1/2 teaspoon salt, flour and the next 9 ingredients in a large bowl.
Add zuchnini and pasta to bowl, and toss well.
Melt butter in a nonstick skillet over medium-high heat.
Add zuchnini mixture to pan pressing down.
Cook for 5 minutes or until bottom is lightly browned.
Carefully turn pancake over, and cook 5 minutes or until bottom is lightly browned.
Cut into 8 wedges, and serve with marinara sauce.
Ginger Lime Teriyaki Glazed Chicken


Ingredients:
chicken pieces, soy sauce, lime peel, fresh lime juice, garlic cloves, scallions, fresh ginger, honey, sugar, sesame seeds

Directions:
Combine: soy sauce, lime peel, lime juice, garlic, scallion whites, ginger and honey in a heavy saucepan, stir until honey is dissolved.
Spoon half of this marinade of chicken in a baking dish.
Cover and refrigerate at least one hour, turning twice.
Poke drainage holes heavy duty foil and set aside.
Add sugar to remaining marinade to create glaze.
Heat to boiling on medium high
Reduce heat and cook an additional 10 minutes, stirring occasionally until glaze is thick and syrupy.
Let glaze cool and reserve 1/2 cup for serving.
Preheat grill to medium high
Place foil with holes on grill.
Drain chicken and discard marinade.
Brush sesame oil on both sides of chicken and place skin side down on foil.
Cook chicken 5 minutes on both sides, brushing both sides with glaze.
Continue grilling and basting 6 to 8 minutes until skin is dark golden brown, juices run clear or a meat thermometer reads 170*F for breasts and 180*F for other pieces.
Discard leftover basting glaze.
Remove chicken from foil, drizzle remaining glaze over chicken and sprinkle with sesame seeds and scallion greens.
Lamb  With Garlic & Fava Beans


Ingredients:
lamb, olive oil, onion, garlic cloves, bay leaf, paprika, dry sherry, fava beans, fresh parsley, salt, black pepper

Directions:
Heat 2 tbsp olive oil in large Dutch oven. Add half of cubed lamb & brown well on all sides. Remove meat from pan, set aside & brown the rest of the lamb the same way. Remove meat from pan & set aside.
Heat remaining 2 tbsp of olive oil in the same pan, add chopped onion & cook for approx 5 min till soft. Return meat to pan with any drippings accumulated & combine w/onions.
Add whole garlic cloves, bay leaf, paprika & dry sherry. Bring to a slow boil, reduce heat, cover tightly & simmer VERY GENTLY for 1 1/2 hrs till tender.
Add fava beans 10 min b4 end of cooking time. Remove garlic cloves + bay leaf, season w/salt & pepper to taste & stir in fresh parsley just b4 serving.
NOTES: Lima beans may be subbed for fava beans. I used fava beans & did not peel their wrinkled skin before serving as the pic showed them unpeeled. Just to ck, I peeled a few & found I preferred them peeled for any future efforts. I worried a bit about the apparent shortage of liquid, but that was unfounded as there was plenty of the rich brown sauce.
Uncle Bill's Choco Bars


Ingredients:
all-purpose flour, brown sugar, salt, crunchy peanut butter, egg, vanilla extract, butter, shortening, chocolate chips, butter, sweetened coconut

Directions:
In a mixing bowl, combine flour, brown sugar, salt and crunchy peanut butter.
Add butter and shortening and using a pastry blender, blend until crumbly.
In a small bowl, mix together egg and vanilla extract; whisk until smooth.
Add egg/vanilla mixture to flour mixture and mix until incorporated.
Press mixture into a 10" x 15" cookie sheet.
Bake in preheated 350 F oven for 15 minutes.
FROSTING: In a 4 cup measure, add chocolate chips and microwave on medium-high for 2 minutes.
Stir well and microwave on medium-high for another 1 minute.
Remove and stir until chocolate is smooth.
Add butter and coconut and stir until well combined.
Spread over warm base.
Let cool completely.
Cut into squares.
Friend Lumpiang Togue / Bean Sprouts Spring Roll


Ingredients:
bean sprouts, carrot, garlic clove, onion, vinegar, garlic

Directions:
Saute garlic and Onion., Add the ground pork and vegetables., Season with Salt and pepper to taste, Once the vegetables and cooked., Wrap them with the Lumpia Wrapper., Use water to close the wrapper., Then fry until golden brown.
Potato-Oat Cake


Ingredients:
potatoes, onion, rolled oats, eggs, salt, caraway seed, fresh ground pepper

Directions:
Grate potatoes and onion using shredding disk of food processor or hand-held grater.  Squeeze out excess liquid.
Combine potatoes, onion, and remaining ingredients except oil in medium mixing bowl.
Heat oil in 10-inch nonstick skillet over medium-high heat.  Spread potato mixture evenly in skillet.  Reduce heat to medium; cook covered until top is nearly set and bottom lightly browned, 6-8 minutes.  Invert cake onto platter and slide back into skillet.  Cook until bottom is golden brown, about 4 minutes.  Cut into 8 wedges.  Transfer to serving plate and serve hot.
Apple Yam Loaf (Bread Machine)


Ingredients:
apple, salt, butter, bread flour, bread machine yeast, fast rising yeast

Directions:
Measure ingredients into baking pan in the order recommended by the manufacturer.
Insert pan into the oven chamber.
Select Sweet Cycle; press start.
When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
Let cool to room temperature before slicing.
Squash Seeds With Chilli & Salt


Ingredients:
red chili pepper, salt

Directions:
Remove the seeds from the squash and remove the membrane from the seeds (this is by far the most time consuming bit!].
Heat a little oil in a frying pan, add the chilli, a pinch of sea salt and the squash seeds, then heat through and serve immediately.
Caramel Pretzel Brownies
Category: desserts
By Angie Crouch

If you love chocolate, caramel, and pretzels mixed together, you'll love these! If you have a good caramel recipe use it; it would sure beat unwrapping all of the caramels! As goes for a great brownie recipe!

Ingredients:
1 (14 ounce) bag individually wrapped caramels, unwrapped, divided
1 (19.8 ounce) package fudge brownie mix (such as Betty Crocker®)
½ cup vegetable oil
¼ cup water
2  eggs
¼ cup butter
1 tablespoon milk
1 cup chopped pretzels
¾ cup chocolate chips
⅓ cup chocolate-covered toffee bits

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut 9 caramels in half. Beat brownie mix, vegetable oil, water, and eggs together in a bowl until batter is well-combined. Pour batter into prepared baking dish. Place caramel halves in 3 rows of 6 in the brownie batter so that there will be a caramel half in the center of each brownie. Bake in the preheated oven until a toothpick inserted into the center comes out almost clean, 25 to 30 minutes. Melt remaining caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Pour caramel mixture over warm brownies and top with pretzels, chocolate chips, and toffee bits. Cool completely before cutting into squares.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 18 servings

Calories: 372.4
Fat: 18.2 g
Saturated fat: 6.3 g
Carbohydrates: 51.6 g
Sugars: 36.2 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 33.7 mg
Sodium: 301.4 mg
Red Curry Mussels


Ingredients:
mussels, red curry paste, garlic clove, shallot, ginger, coconut milk, chicken broth, lemongrass, fish sauce, lime zest, light brown sugar, fresh lime juice, Thai basil

Directions:
Heat oil in a large saucepan over medium heat until shimmering. Add curry paste, garlic, shallot, and ginger and cook until fragrant, stirring constantly (about 1 minute].
Whisk in coconut milk, chicken broth, lemongrass, fish sauce, lime zest, and sugar. Simmer until slightly thickened, about 10 minutes.
Increase heat to medium high and bring broth to a boil. Add mussels, cover, and cook until mussels have opened, about 3 minutes. Uncover, remove from heat, and discard any unopened mussels.
Stir in lime juice and basil. Place mussels into two shallow bowls. Spoon curry sauce over mussels and garnish with fresh cilantro and lime wedges.
Tomato and Onion Salad


Ingredients:
olive oil, white wine vinegar, red wine vinegar, garlic, fresh parsley, salt, fresh black pepper, roma tomato, red onion

Directions:
In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper.
Place onions and tomatoes in a bowl and pour vinaigrette over and toss.
Chocolate Peanut Butter Cup Oatmeal


Ingredients:
nonfat milk, quick oats, creamy peanut butter, sugar

Directions:
Bring milk just to a simmer and add oats., Stir until oats get creamy., Add peanut butter and chocolate chips and stir until they melt., Add unsweetend cocoa and sugar., Feel free to add more milk depending on your desired consistency.
Southern Style Tomato Gravy
Category: side-dish
By Bella V.

This was a staple in my home growing up and is usually served over biscuits, with corn bread, bacon, eggs, and cheesy grits.

Ingredients:
1 (1 pound) package bacon
1 teaspoon butter
2 tablespoons flour
2 (28 ounce) cans whole tomatoes
2 teaspoons salt
4 teaspoons ground black pepper
1 (3 ounce) package cream cheese, softened  (Optional)
½ cup heavy cream

Directions:
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain. Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 16 servings

Calories: 197.8
Fat: 17.8 g
Saturated fat: 7.3 g
Carbohydrates: 5.5 g
Sugars: 2.4 g
Dietary fiber: 1.1 g
Protein: 4.8 g
Cholesterol: 36 mg
Sodium: 687.6 mg
Summer Beer II
Category: drinks
By PJ's kitchen

Fun to serve in the summer for special gatherings or cocktail parties. Given to me from Dottie, a long time friend and sorority sister. Garnish with lemon slices and sprigs of mint.

Ingredients:
1 (12 fluid ounce) can frozen pink lemonade concentrate, thawed
12 fluid ounces water
12 fluid ounces vodka
1 (12 fluid ounce) can or bottle beer

Directions:
Place lemonade concentrate in a gallon pitcher. Measure water and vodka in the 12 ounce lemonade can and add to the pitcher. Pour in the beer, mix well and serve over ice.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 214.3
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 27.3 g
Sugars: 22.6 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 5.7 mg