xiaoxl/recipe_data huggingface dataset:
Bread Maker Lemon Poppy Seed Loaf


Ingredients:
buttermilk, fresh lemon juice, lemon zest, margarine, eggs, vanilla extract, sugar, all-purpose flour, poppy seed, baking powder

Directions:
Place all ingredients, in the order listed above, in your bread pan fitted with a kneading paddle. Set bread machine to "quick" or "cake" setting. (approx 20 minutes knead time + 70 minute bake time].
After batter has mixed for about 4 minutes, stir sides and bottom of pan with a rubber scraper to ensure complete mixing.
When mixing is complete, remove paddle and let bake.
When alarm sounds, your loaf is ready! (if not ready, use the "bake" setting on the machine to add 10-15 minutes at a time until done.] Remove from pan and place on a wire rack to cool.
Optional: while still warm, glaze with a mixture of 1/4 c lemon juice + powdered sugar to desired consistency.
Muffin Toppings


Ingredients:
brown sugar, walnuts, cinnamon, sugar, flour, butter, sugar, cinnamon

Directions:
NUT TOPPING.
IN BOWL: Add and mix together 1/4 cup brown sugar, 1/4 cup walnuts finely chopped, 1/2 teaspoon cinnamon, sprinkle on muffins just before putting muffins in to bake.
STREUSEL TOPPING.
IN BOWL: add and mix together 1/4 cup sugar, 3 tablespoons flour, 2 tablespoons butter, sprinkle on muffins just before baking.
SUGAR AND CINNAMON TOPPING.
IN SMALL BOWL: add and mix 2 tablespoons sugar and 1 teaspoons cinnamon and sprinkle on top of muffins before putting muffins in the oven to bake.
Thai Curried Chicken Thighs


Ingredients:
boneless skinless chicken thighs, coconut milk, cumin, curry powder, lime

Directions:
Trim chicken of any extra fat.   Zest and juice the lime.  In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate—anywhere from 15 minutes to overnight.
Heat bbq or grill pan and cook chicken on both side until cooked though—those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rice with a little extra sauce and a sprinkle of cilantro.
Flavorful Summer Squash


Ingredients:
zucchini, red onion, garlic, olive oil, dried parsley flakes, dried basil, dried oregano, dried thyme, salt, mozzarella cheese

Directions:
In a large skillet, saute the yellow squash, zucchini, onion and garlic in oil until crisp-tender, stirring occasionally.
Stir in the parsley, basil, oregano, thyme and salt.
Remove from the heat.
Sprinkle with cheese; cover and let stand until cheese is melted.
Kimmelweck Rolls


Ingredients:
active dry yeast, water, sugar, salt, honey, barley malt syrup, bread flour, water, coarse salt, caraway seed

Directions:
Sprinkle the yeast over 1/4 cup of the lukewarm water in a small bowl; set aside to proof about 5 minutes.
Combine the remaining 3/4 cup lukewarm water, the oil, sugar, salt, barley malt syrup or honey, and 1 egg white in a large mixing bowl.
Stir to dissolve the sugar.
Add 1-1/2 cups of the flour and mix until smooth; add yeast mixture and add in additional 1 1/2 cups flour.
Turn the dough out onto a lightly floured work surface and knead the dough for 5 to 7 minutes, until smooth and elastic but still slightly tacky to the touch, adding only as much additional flour as necessary to keep the dough from sticking.
Transfer to a large greased bowl, cover with plastic wrap, and set aside at room temperature to rise until doubled (about an hour].
Punch the dough down, cover the bowl again, and let the dough rise a second time, for about 30 minutes.
Return the dough to the work surface and divide it into 8 equal pieces.
Shape each piece into a smooth round, then flatten the rounds slightly.
Place on a parchment-lined or greased baking sheet, well spaced to allow spreading.
Cover loosely with a towel and let rise for about 30 minutes.
Preheat the oven to 425°F
Combine the remaining egg white and the 1 tablespoons water in a small dish and blend.
Brush the rolls lightly with the egg white wash.
Score 4 crescent-shaped slits into each roll with a very sharp knife, radiating out from the center.
Sprinkle the rolls with the coarse salt and caraway seeds and sprinkle with water.
Bake for 5 minutes.
Quickly open the oven door, sprinkle the rolls again with water, and close the oven.
Bake the rolls for about 20 minutes more, until browned and crisp.
Cool the rolls on wire racks.
**For a Vienna Loaf:
Follow the recipe directions for rolls with the following exceptions: After the second rise, divide the dough in half and shape each half into an oval with tapered ends.
After the final rise, apply the egg wash and cut a 1/2" deep slit down the top of each loaf; omit the salt and caraway sprinkle, if desired.
Bake in 400°F oven, baking for about 30 minutes more after the second spray with water (for a total of 35 minutes].
**For Salt and Pepper Sticks:  Follow the recipe directions with the following exceptions: Omit the second rise.
Divide the dough into 13 equal pieces, roll each piece out into a 12" rope of even thickness, and space the ropes 1-1/2" apart on the prepared baking sheet.
After the final rise, apply the egg wash, but do not make any cuts into the do dough; sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper instead of with salt crystals and caraway seeds.
Do not spritz with water.
Bake for about 18 minutes.
Teriyaki Salmon


Ingredients:
salmon fillets, soy sauce, brown sugar, ginger, garlic

Directions:
"Mix all wet ingredients and marinate salmon for half to one hour.  Grill or broil to desired doneness.  Serve with vegetables/salad of your choice."
Green Tea Mousse Cheesecake
Category: world-cuisine
By Erika

Been looking for a no-bake Japanese-style green tea cheesecake for a long time? Well, this is the recipe created just for you.

Ingredients:
1 (4.8 ounce) package graham crackers, crushed
2 tablespoons white sugar
3 tablespoons unsalted butter, melted
2 tablespoons green tea powder (matcha)
½ cup warm water
2 tablespoons unflavored gelatin
½ cup cold water
2 cups whipping cream
2 (8 ounce) packages cream cheese, at room temperature
½ cup white sugar
1 teaspoon vanilla extract
¼ cup honey
2  eggs

Directions:
Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch springform pan lined with waxed paper; set aside. Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside. Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream  until smooth. Pour into the springform pan. Refrigerate 7 hours to overnight before unmolding and serving.

Prep time: 20 mins
Cook time: 1 min
Total time: 7 hrs 21 mins
Yields: 1 9-inch cheesecake

Calories: 416.8
Fat: 32.6 g
Saturated fat: 19.6 g
Carbohydrates: 27.4 g
Sugars: 20 g
Dietary fiber: 0.3 g
Protein: 5.7 g
Cholesterol: 134 mg
Sodium: 207.5 mg
Diabetic Mini Cream Puffs


Ingredients:
water, salt, margarine, all-purpose flour, all-purpose flour, eggs, Cool Whip

Directions:
Preheat oven to 400°. Spray a cookie sheet with Pam.
Bring water and salt to a full boil. Stir in margarine until melted.
Add flour, all at once. Stir until mixture forms a ball.
Remove from heat and let stand for 5 minutes.
Add eggs one at a time, stirring thoroughly after each addition until smooth and shiny.
Drop dough by teaspoons onto baking sheet, forming 24 mounds. Bake 20 minutes or until golden brown.
Turn oven off and prick Puffs on sides with a toothpick.
Return to oven and let stand for 10 minutes. Cool completely!
With sharp knife, carefully remove the tops of the puffs.
Filling: Fold Cool Whip into prepared pudding. Fill each puff and replace top.
3 Puffs per serving.
Each serving supplies 1/2 fat exchange (margarine], 1/4 protein exchange (egg], 1/2 bread exchange (flour], 1/8 milk exchange (pudding] and 5 optional calories.
Honey-Sesame Leftover Rotisserie Chicken Salad
Category: salad
By Patricia Wensley

Probably like you, I'm always trying to create new recipe ideas using leftover rotisserie chicken. This one brings leftover lemon pepper rotisserie chicken, that you would buy from your local grocery store, to a whole new level. This slightly sweet and crunchy salad can be served on a bed of romaine lettuce with sliced ripe avocado or on toasted mini sandwich slices (your choice of flavor) as a unique luncheon main course or appetizer for special guests.

Ingredients:
½ cup slivered almonds
3 cups diced cooked rotisserie chicken
½ cup chopped roasted red peppers
½ cup finely chopped celery
1 teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
1 cup mayonnaise
½ cup chopped fresh cilantro
3 tablespoons honey
2 tablespoons sesame oil
2 tablespoons grated fresh ginger root
½ cup mandarin oranges, drained and chopped

Directions:
Heat a dry medium saute pan over medium heat. Cook and stir slivered almonds in the hot pan until light golden brown. Immediately remove almonds from pan and let cool. Combine chicken, red peppers, and celery in a large bowl. Add salt and pepper and toss until just mixed. Mix mayonnaise, cilantro, honey, sesame oil, and ginger together until well blended. Fold dressing into the chicken mixture and toss to coat. Add mandarin oranges and the cooled almonds; stir until well blended.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 536.5
Fat: 43.6 g
Saturated fat: 6.8 g
Carbohydrates: 15.4 g
Sugars: 11.9 g
Dietary fiber: 1.5 g
Protein: 22 g
Cholesterol: 66.4 mg
Sodium: 622.2 mg
Avocado Dressing


Ingredients:
avocado, lemon, onion, garlic cloves, sour cream, Worcestershire sauce, mayonnaise, salt, fresh ground pepper

Directions:
Place all ingredients in a food processor and blend until smooth., Chill.
Jewish Chicken Soup
Category: soups-stews-and-chili
By Layla

This is a traditional recipe good for anything that ails you.  It's the absolute best when you've got the flu, and it's great the second and third day.  Note, these matzoh balls are 'sinkers'.  These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.

Ingredients:
1  whole chicken
1 medium yellow onion, chopped
8  carrots, peeled and sliced
1  parsnip, chopped
3 cloves garlic, crushed
2 stalks celery, chopped
1 bunch fresh dill weed, chopped
salt and pepper to taste
2 ½ cups matzo meal
6  eggs
6 tablespoons vegetable oil
2 teaspoons salt

Directions:
Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor. In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up. Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes. While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 8 servings

Calories: 525.2
Fat: 27.2 g
Saturated fat: 6.4 g
Carbohydrates: 39.5 g
Sugars: 2.8 g
Dietary fiber: 2.7 g
Protein: 32.1 g
Cholesterol: 212.3 mg
Sodium: 720.7 mg
Pizza on a Bagel


Ingredients:
fresh mushrooms, onion, green bell pepper, bagels, mozzarella cheese, parmesan cheese

Directions:
Combine first 3 ingredients in a 9-inch pie plate; microwave on HIGH 2-3 minutes.
Stir in pizza sauce; microwave on HIGH 1 minute.
Spread evenly on bagel halves; top with cheeses.
Broil 6 inches from heat until cheese melts.
Serve immediately.
Vanilla Milkshakes without Ice Cream
Category: drinks
By LUCY123

This is my favorite milkshake recipe of all time! Super-quick, easy, and tasty!

Ingredients:
12  ice cubes
2 cups milk
¾ cup white sugar
1 dash vanilla extract, or to taste

Directions:
Blend ice, milk, sugar, and vanilla extract together in a blender until smooth.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 206.8
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 43.2 g
Sugars: 43.2 g
Protein: 4 g
Cholesterol: 9.8 mg
Sodium: 51.9 mg
Linguine with Cajun-Spiced Shrimp and Corn
Category: appetizers-and-snacks
By MommyDiva

After throwing some ingredients together for tapas, the flavor was so fresh and light my family asked for more. By warming it through with a few more ingredients I turned it into a family meal with pasta instead of just a snack.

Ingredients:
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 tablespoon liquid shrimp and crab boil seasoning
½ cup butter
1 teaspoon minced garlic
⅓ cup diced red onion
⅓ cup diced sweet red bell pepper
½ cup canned whole kernel corn, drained
1 ½ tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
1 teaspoon dried oregano
1 teaspoon canned chipotle chile peppers in adobo sauce, finely chopped
1 teaspoon sea salt
½ cup half-and-half

Directions:
Bring a large pot of lightly salted water to a boil. Add linguine and cook until al dente, 8 to 10 minutes; drain. Place shrimp and crab boil into a large saucepan. Fill with water to 1 inch above the shrimp, and bring to a boil over high heat. Boil for 3 minutes until shrimp turn pink, then drain. Meanwhile, melt butter in a large skillet over medium-high heat. Stir in garlic, and red onion, cook until the onion softens and turns translucent, about 4 minutes. Stir in bell pepper, corn, lime juice, cilantro, oregano, chipotle pepper, and salt. Stir in the half-and-half, and bring to a simmer. Once the mixture is simmering, stir in shrimp, and toss with the drained pasta.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 508.3
Fat: 20.2 g
Saturated fat: 11.7 g
Carbohydrates: 59.9 g
Sugars: 3.8 g
Dietary fiber: 3.3 g
Protein: 23.7 g
Cholesterol: 163.4 mg
Sodium: 1572.7 mg
Megans Favorite Eggs


Ingredients:
yellow onion, butter, eggs, sour cream, cilantro

Directions:
Saute onions in the butter., Add eggs and scramble., Remove from heat., Put on plate and top with sour cream., I add cilantro to the top of mine- but Megan likes hers without.
Key Lime Mockarita


Ingredients:
key lime juice, kosher salt, lime slice

Directions:
Combine margarita mix, citrus soda and a dash of key lime juice in a drink shaker with ice, and shake well.
Moisten glasses with lime juice and then dip into a plate of  kosher salt.
Add ice to each glass and top off with the Mockarita mixture.
Garnish with a lime slice if desired.
Turkey Tea Sandwiches


Ingredients:
cream cheese, scallion, turkey, fresh basil leaf

Directions:
Mix the cream cheese and scallions together ahead of time so the flavors can blend.
Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese.
Place a single layer of turkey on half the slices, cutting the edges to fit the bread.
Place the basil leaves randomly on top of the turkey.
Top with the other 4 slices of bread, cream cheese side down.
Wrap and refrigerate until the cream cheese is cold and firm.
Cut the sandwiches into whatever shapes desired.
Serve chilled.
Baked Rice (Ross Fil-Forn)
Category: main-dish
By INGU

Ross fil-forn is a traditional Maltese dish. Serve it with Parmesan cheese and enjoy the Mediterranean flavors!

Ingredients:
2 cups long grain white rice
1 tablespoon olive oil
½ pound lean ground beef
1 ½ cups canned crushed tomatoes
1 ¼ cups chicken stock
3  bay leaves
salt and black pepper to taste
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
3  eggs
1 cup shredded mozzarella cheese
½ cup freshly grated Parmesan cheese

Directions:
Heat the olive oil in a skillet over medium heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the crushed tomatoes, chicken stock, and bay leaves. Simmer for 25 minutes over low heat. Meanwhile, place the rice into a saucepan with enough water to cover by one inch. Bring to a boil, and cook for about 10 minutes (halfway), then drain off water. Preheat the oven to 400 degrees F (200 degrees C). Remove the bay leaves from the sauce, and mix in the half-cooked rice. Stir in the basil, mint, eggs, and mozzarella cheese; season with salt and pepper. Transfer to a greased baking dish. Sprinkle Parmesan cheese over the top. Bake for 40 minutes in the preheated oven, or until the rice is tender, and the liquid has been absorbed.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 730.1
Fat: 28 g
Saturated fat: 11.6 g
Carbohydrates: 82.7 g
Sugars: 1 g
Dietary fiber: 3 g
Protein: 34.8 g
Cholesterol: 211.4 mg
Sodium: 797.5 mg
Almond and Hazelnut Gateau


Ingredients:
eggs, ground hazelnuts, all-purpose flour, dark chocolate, butter, confectioners' sugar

Directions:
Preheat oven to 375 degrees F/190 degrees Celsius.
Grease 2 round 7" cake pans and line the bottoms with baking parchment.
Whisk the eggs and superfine sugar in a large mixing bowl for about 10 minutes, or until the mixture is light and foamy.
Fold in the ground nuts, strain the flour and fold
Pour into the pans.
Sprinkle the flaked almonds over the top of one of the cakes.
Bake for 15-20 minutes or until springy to the touch.
Let the cakes cool slightly in the pans then transfer to wire rack to cool completely Melt the chocolate, remove from heat and stir in the butter and almond extract, fold in the cool whip and mix.
Cover the bottom cake with filling and place the almond-covered cake on top.
Chill for at least an hour and dust with confectioners' sugar.
Cocktail Mushrooms With Tomato Sauce


Ingredients:
champignon mushrooms, soya sauce, olive oil, garlic cloves, rosemary sprig, egg, flour, tomatoes, onion, cottage cheese, parsley

Directions:
Wipe the champignones with paper towels and place in a large bowl.
Pour the vinegar, soy sauce and olive oil in a small pan, mix and heat through for a couple of minutes on medium temperature. Add minced garlic, chopped rosemary leaves and herbs and mix well.
Pour the mix over the mushrooms and leave them to marinade for 30 - 60 minutes.
Drain the mushrooms. Whisk the egg with a spoonful of flour and pour over the mushrooms. Mix well to cover the mushrooms with batter.
Spear the mushrooms with cocktail stick and dip in fresh breadcrumbs. (Better to make your own breadcrumbs - just pulse some slices of dry bread in a food processor].
Place the mushrooms on a baking tray lined with parchment and bake for 20 minutes at 200°C.
While the mushrooms are cooking, make the sauce. Remove the skin from the tomatoes and blend in a food processor. Chop the onion and saute until transparent in some olive oil on medium heat. Add finely chopped garlic and warm through for another 30 seconds. Add the processed tomatoes and cook for about 10 minutes until extra liquid evaporates. Blend the cottage cheese in a food processor and add to the sauce together with the parsley, salt and pepper and mix well.
Allow the sauce to cool and blend it in the food processor to get a more silky smooth texture.
Serve the mushrooms with the sauce with lime or lemon wedges.
Cod Baked in Foil - Bittman


Ingredients:
cod fish fillets, extra virgin olive oil, salt, pepper, garlic, fresh parsley, lemon

Directions:
Put a baking dish in the oven and preheat it to 400 degrees.
Take 8 sheets of foil, each about 18 inches long.  Placed one piece on top of the other, making 4 packages.
Generously rub the fish with some of the olive oil.  Season with salt and pepper; put it on a piece of foil.  Sprinkle with garlic and parsley (or basil].  Fold the foil onto itself, crimping the edges as tightly as possible.   Repeat.  You can chill the packages until ready to cook, but no longer than 6 hours.
Put the pkgs in the baking dish.  Bake for about 15 minutes (or about 8 minutes from the time it starts sizzling].   Let sit for couple of minutes before carefully slitting open the package.
Spoon out fish and serve with lemon.
VARIATION 1:  Add any or all of the following to each package:  1 seeded and diced plum tomato, a few black olives, some capers, some very thinly sliced onion.
VARIATION 2:  If you don't want to mess with the foil, put it all in a covered baking dish (like Corningware].  Bake at 350 to 400 degrees until cooked through.  (The point of a thin knife inserted into the thickest part meets little resistance.]    It would be 10-15 minutes.
Stuffed Zucchini - Zucchini Ripieni


Ingredients:
zucchini, cooked ham, fresh basil, parsley, parmesan cheese, eggs, nutmeg, butter, flour, milk

Directions:
Cut ends off zucchini and trim to same length, wash and drain.
Boil in lightly salted water for 10 minutes or until half cooked, drain and cool (you may dip in ice water to help cool].
Slice in half lengthwise and scoop pulp into a colander to drain a little.
Leave about 1/4 inch thick walls in the zucchini, make them like a boat.
In a bowl mix pulp, ham, parsley, basil, breadcrumbs, eggs and all of the parmesan except 2 tablespoons.
Add nutmeg, salt and pepper to taste, stir well (I only use about 1/4 teaspoon of nutmeg, but use to your taste, or leave out].
In a saucepan melt 1/4 C of the butter, stir in the flour, gradually stir in milk and stir over low heat until it has thickened and is bubbly.
Gradually stir sauce into zucchini mixture, add more bread crumbs if mixture is not thick enough to spoon.
Useing a spoon fill zucchini shells with the mixture and arrange themm side by side in a shallow buttered baking dish.
Sprinkle with remaining parmesan cheese and bake at 350 for 1/2 hour, serve hot.
For an added touch mix 2 or 3 tablespoons of finely grated mozzarella cheese with the 2 tablespoons of parmesan then sprinkle on top.
Fish and Chips


Ingredients:
flour, baking powder, salt, sugar, milk, water, haddock fillet, flour

Directions:
"Mix and sift dry ingredients.  Mix oil, water and milk.  Gradually whisk liquid ingredients into dry ingredients.  Cut fillets into 3 inch pieces.  Season with salt and pepper.  Dip fish in flour.  Shake off excess flour and dip in batter.  Fry in oil."