xiaoxl/recipe_data huggingface dataset:
Ensaladilla Tasca


Ingredients:
oranges, red onion, raspberry vinegar, tarragon vinegar, olive oil, sultana raisins, black olives, sunflower seeds, fresh parsley

Directions:
Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion.
In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges.
Sprinkle with the raisins, olives, sunflower seeds, and almonds. Garnish with parsley and serve chilled.
Chicken Chili With Black Beans


Ingredients:
boneless skinless chicken breasts, onion, garlic cloves, olive oil, green chilies, chili powder, ground cumin, ground coriander, black beans, Italian plum tomatoes, chicken broth

Directions:
"In a Dutch oven, saute chicken, red peppers, onion and garlic in oil for 5 minutes or until chicken is no longer pink. Add green chilies, chili powder, cumin and coriander; cook for 3 minutes. Stir in beans, tomatoes, and broth; bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes, stirring often."
Malaysian Pineapple Pastries


Ingredients:
fresh pineapple, sugar, water, butter, all-purpose flour, vanilla, cold water

Directions:
Peel pineapple, remove eyes and core.  Chop pineapple to make 1 1/2 cups.  In sauce pan combine pineapple, sugar, and 1/3 cup water.  Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.] Cool.
Meanwhile, in bowl cut butter into flour till mixture is crumbly.  Add egg yolks and vanilla; stir till well combined.  Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork.  Push to side of bowl.  Repeat till all is moistened.  Form dough into ball.  Cover; chill 1 hour.  Divide dough in half.  On lightly floured surface roll each half to 10x10 inch square.  Cut into sixteen 2 1/2 inch squares.  Spoon about 1 tsp pineapple filling diagonally in center of each square.  Bring up two side corners/ overlap slightly.  Place on ungreased baking sheet.  Brush lightly with egg white to seal.  Bake in 400 degree oven for 10 to 12 minutes till golden brown.  Cool on wire rack.
Pumpkin Whoopie Pies


Ingredients:
pumpkin puree, eggs, granulated sugar, vanilla extract, cinnamon, nutmeg, all-purpose flour, baking powder, baking soda, salt, unsalted butter, cream cheese, marshmallow cream, salt, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 375 degrees. Line 2 large (18 by 12-inch] baking sheets with parchment paper.
Stir pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg together in large bowl until well blended.
Whisk flour, baking powder, baking soda, and salt together in medium bowl. Stir dry ingredients into pumpkin mixture until well incorporated.
Using small ice cream scoop (#30 is the perfect size] or tablespoon measure, drop 2 tablespoons of dough on prepared baking sheet. (You should fit nine scoops of dough on each sheet.] Spread dough into 2-inch rounds about 1/2 inch thick and spaced 2 inches apart. Bake until cookies are just set and bottoms are lightly browned, 10 to 14 minutes, rotating baking sheets from front to back and top to bottom halfway through baking. Slide cookies, still on parchment, to cooling racks. Cool baking sheets, line with fresh parchment paper, and repeat with remaining dough.
Filling:
With electric mixer, beat butter and cream cheese at medium speed until no lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula. Add Marshmallow Fluff and beat at medium speed until incorporated, about 60 seconds. Beat in salt and vanilla until well blended, about 30 seconds. Scrape down bowl. Reduce speed to low and gradually add confectioners' sugar, beating until smooth, about 1 minute.
Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
Beat all filling ingredients until light and fluffy.
When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Creamy Crab and Asparagus Bake


Ingredients:
onion, garlic cloves, celery ribs, asparagus spears, parmesan cheese, dried parsley, red pepper flakes, salt, ground pepper

Directions:
Preheat oven to 350°.
In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle.  Mix well; set aside.
Whisk together the cream, horseradish cream, salt and pepper.  Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
Bake at 350° for 30 minutes.  Serve hot.
Betty's Turkey Meatball Soup


Ingredients:
lean ground turkey, egg, ground cumin, dried oregano, fresh ground pepper, salt, canola oil, carrots, plum tomatoes, reduced-sodium chicken broth, cooked brown rice, lime juice, fresh cilantro

Directions:
Line a large baking sheet with wax paper.
Place turkey, breadcrumbs, egg, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bow.  Mix gently until combined.  Shape the mixture into 1 1/2 balls and transfer to the baking sheet.  (You should have about 20 meatballs.]  Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat.  Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes.  Add peppers, tomatoes, the remaining  1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute.
Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes.  Add the rice and cook, stirring occasionally, until tender, about 5 minutes.  Remove from the heat and stir in lime juice.  Garnish with jalapeno and cilantro.
Rich and Creamy Beef Stroganoff
Category: main-dish
By SANFRANCOOK

A rich, creamy beef stroganoff.  This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese.  A little bit of zip is added using pepper flakes.  Serve this over egg noodles.

Ingredients:
2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Directions:
Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade. Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside. Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper. Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 50 mins
Yields: 8 servings

Calories: 567.2
Fat: 44.9 g
Saturated fat: 21.4 g
Carbohydrates: 8 g
Sugars: 1.9 g
Dietary fiber: 0.9 g
Protein: 29.4 g
Cholesterol: 149.8 mg
Sodium: 517.6 mg
Honey Walnut Cream Cheese Spread


Ingredients:
reduced-fat cream cheese, honey, brown sugar, vanilla, cinnamon, walnuts

Directions:
Put all ingredients in a bowl., Mix with a blender., Eat until gone.
Authentic Pho
Category: soups-stews-and-chili
By Allrecipes

This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.

Ingredients:
4 pounds beef soup bones
1  onion, unpeeled and cut in half
5 slices fresh ginger
1 tablespoon salt
2 pods star anise
2 ½ tablespoons fish sauce
4 quarts water
1 (8 ounce) package dried rice noodles
1 ½ pounds beef top sirloin, thinly sliced
½ cup chopped cilantro
1 tablespoon chopped green onion
1 ½ cups bean sprouts
1 bunch Thai basil
1  lime, cut into 4 wedges
¼ cup hoisin sauce  (Optional)
¼ cup chile-garlic sauce (such as Sriracha®)  (Optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour. Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes. Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside. Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer. Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 9 hrs 20 mins
Yields: 4 servings

Calories: 508.6
Fat: 11 g
Saturated fat: 4 g
Carbohydrates: 65.6 g
Sugars: 8.6 g
Dietary fiber: 4.4 g
Protein: 34.9 g
Cholesterol: 74 mg
Sodium: 3519.3 mg
Asparagus & Chicken "Quesadillas" W/ Sweet Rum Dip


Ingredients:
dark rum, fresh ginger, fresh nutmeg, lime juice, olive oil, garlic clove, fresh asparagus, salt, pepper, monterey jack cheese, chicken breast

Directions:
FOR THE SWEET RUM DIPPING SAUCE:
Place all ingredients in a small food processing bowl. Pulse until peaches are still somewhat chunky. Grate some nutmeg over and stir to combine. Set aside.
FOR THE CREPES:
Place the garlic and the olive oil in a small skillet, sauté for 2 minutes. Don't let it burn!
Add the shaved asparagus and sauté for 2-3 minutes, until it turns bright green. Season with salt and pepper to taste. Remove from pan and set aside.
In an 8 inch skillet, heat the crepes. Stack on a piece of parchment paper until all are heated through.
Place a couple of spoonfuls of the asparagus on the bottom half of a crepe. Place sliced brie over the asparagus, or if using mozzarella, sprinkle it over the asparagus. Then top with thinly sliced chicken.
Fold the empty half over the filling. Then fold it in half again so it ends up being a quarter circle.
Lightly grease the skillet and heat over a medium flame. When hot, cook each crepe until both sides are golden brown and the cheese has melted.
Serve with a side of the Sweet Rum Dipping Sauce. Serving size is 1 as an appetizer, or two as a main course.
The Palm Restaurant Basic Vinaigrette


Ingredients:
red wine vinegar, garlic clove, fine sea salt, extra virgin olive oil

Directions:
Combine the ingredients in a jar that will seal tightly and shake vigorously to emulsify.
The dressing can be kept, refrigerated, for up to 10 days.  Once it has been refrigerated, let stand at room temperature for 10 minutes before shaking so the olive oil will flow.  Always shake well again just before tossing with a salad.
Dad's Favorite Peanut Butter Cookies
Category: desserts
By Kendra Amaro

My Dad's sister gave me this recipe for killer peanut butter cookies.

Ingredients:
½ cup shortening
½ cup crunchy peanut butter
½ cup white sugar
½ cup packed brown sugar
1  egg
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Directions:
Cream together the shortening, peanut butter and sugars. Beat in egg. Combine the flour, baking soda, baking powder and salt; gradually stir into the peanut butter mixture. Cover and refrigerate dough for at least one hour. Preheat oven to 375 degrees F (190 degrees C). Make small balls of dough.  Flatten with fork dipped in flour to form cross-wise pattern. Bake for 10-12 minutes in the preheated oven, or until just set. Remove from baking sheets to cool on wire racks.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 86.5
Fat: 4.8 g
Saturated fat: 1.1 g
Carbohydrates: 9.9 g
Sugars: 6.1 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 5.2 mg
Sodium: 69.4 mg
Chunky Nut and Dried Fruitcake


Ingredients:
butter, butter flavor shortening, sugar, baking powder, salt, eggs, flour, brazil nuts, dried cherries, pecan halves, dried cranberries, dates, brandy

Directions:
Preheat oven to 325°F Grease and flour 10 inch tube pan;, set aside.  In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds.  Add sugar, baking powder, and salt.  Beat until combined, scraping sides of bowl as needed.  Add eggs, one at a time, beating well after each addition.  Beat in extract.  Alternately beat in flour and orange juice, beating on low speed after each addition just until combined.  Stir in nuts and fruits until combined.  Spoon batter into prepared pan, spreading top evenly.
Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning.  Cool cake in pan on wire rack 15 minutes.  Remove cake from pan; cool completely on rack.  Wrap cake in cheesecloth that has been soaked in brandy or orange juice.  Wrap cake in foil and refrigerate up to 1 month.  Moisten cheesecloth every week.
Nipples of Venus (Capezzoli di Venere)
Category: world-cuisine
By Chef John

I first learned of these confections through the famous scene of the same name in the movie Amadeus. Fast forward 30-plus years later, and inspired by a viewer's request, I finally learned that these were in fact real, and very delicious, thanks in part to the star of the show, chestnuts. Serve these as a sexy snack during a Valentine's viewing of the corresponding film.

Ingredients:
⅓ cup white sugar
5 tablespoons unsalted butter, room temperature
6 ounces dark chocolate, chopped
14 ounces whole chestnuts
1 pinch salt
1 pinch cayenne pepper
1 teaspoon vanilla extract
¼ cup brandy
8 ounces white chocolate, chopped
⅓ cup confectioners' sugar
2 teaspoons milk, or as needed
paper candy cups
1 drop red food coloring, or more as needed

Directions:
Cream sugar and butter together with a spatula until light and creamy. Set aside. Heat an inch of water in a pot set over low heat. Melt dark chocolate in a heat-proof bowl placed over the pot. Stir with a small spatula. Place chestnuts in a food processor; pulse on and off until very finely ground. Add chestnuts to the sugar-butter mixture and stir until combined. Add salt, cayenne pepper, vanilla extract, and brandy. Stir well. Pour in the melted chocolate and mix again until filling is well blended. Scoop filling onto a silicone-lined baking sheet and smooth out if necessary. Cover the balls in plastic wrap and refrigerate while you prepare the white chocolate coating. Reserve about 20% of the white chocolate to stir in later. Melt the rest in a heat-proof bowl over a pot of simmering water until an instant-read thermometer inserted in to the chocolate reads 105 degree F (41 degrees C). Add the reserved white chocolate and stir until melted. Place 1 chocolate truffle on a fork and hold it up above the white chocolate coating. Spoon on the white chocolate until ball is well coated. Use another fork to push the truffle onto a lined baking sheet. Repeat with the remaining truffles and coating. Place the bowl of coating back over hot water if it chocolate starts to harden. Mix confectioners' sugar with enough milk to make a very thick paste that will hold together well. Dye it pink with red food coloring. Transfer into a piping bag and pipe a small dot on top of each truffle. Serve truffles in paper candy cups.

Prep time: 1 hr
Cook time: 10 mins
Total time: 1 hr 10 mins
Yields: 24 truffles

Calories: 169.4
Fat: 8.2 g
Saturated fat: 3.9 g
Carbohydrates: 21.3 g
Sugars: 14.9 g
Dietary fiber: 0.5 g
Protein: 1.4 g
Cholesterol: 8.7 mg
Sodium: 17.6 mg
Grandma Skeet's Prune Kolaches
Category: bread
By SCOOBYVC

This is a Czech Pastry my Grandma use to make with a homemade prune filling and streusel topping. I changed it a little so I could use the bread machine. They are worth the hard work!

Ingredients:
1 cup warm water
1 teaspoon salt
1  egg
2 tablespoons butter, room temperature
3 cups bread flour
¼ cup white sugar
3 teaspoons bread machine yeast
2 cups pitted prunes
2 cups prune juice or water
¼ cup white sugar
1 teaspoon ground cinnamon, or to taste  (Optional)
½ teaspoon ground cloves, or to taste
2 tablespoons lime juice
1 cup white sugar
½ cup all-purpose flour
2 tablespoons butter, melted
1 teaspoon cinnamon  (Optional)

Directions:
Place the warm water, salt, egg and 2 tablespoons butter in the pan of a bread machine. Add bread flour, and pour 1/4 cup sugar on the edge of the pan. Make a shallow hole in the flour and add the yeast. Close the lid, and set machine for the DOUGH cycle. While the dough is mixing, combine the prunes, prune juice, 1/4 cup sugar, cinnamon, cloves and lime juice in a saucepan. Bring to a boil, then reduce heat to low, and simmer until prunes are soft and the sauce has thickened, about 15 minutes. Remove from heat and blend in a mixer or food processor until smooth. When the bread machine signals the end of the dough cycle, transfer the dough to a lightly floured surface. Divide the dough into 20 small egg-sized pieces. Cover with greased plastic wrap, and set aside for 10 minutes. In a small bowl, mix together 1 cup sugar and 1/2 cup flour. Stir in melted butter and 1 teaspoon cinnamon to make a crumbly streusel. Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet or line it with parchment paper. Shape the kolache dough into balls and place them on the prepared baking sheet. Press a shallow hole in the center of each one, and fill with prune filling. Top each of the kolaches with streusel. Let the kolaches rest until doubled in size, about 20 minutes. Bake until the tops are lightly browned, 14 to 16 minutes.

Prep time: 55 mins
Cook time: 15 mins
Total time: 2 hrs 50 mins
Yields: 20 kolaches

Calories: 229.2
Fat: 3.1 g
Saturated fat: 1.6 g
Carbohydrates: 48 g
Sugars: 26.6 g
Dietary fiber: 2.3 g
Protein: 4 g
Cholesterol: 15.4 mg
Sodium: 139.1 mg
Gluten-Free Soft Molasses Drops


Ingredients:
potato starch, buckwheat flour, sugar, ginger, cinnamon, salt, blackstrap molasses, butter, egg, baking soda, milk

Directions:
Measure first 8 ingredients in given order into a mixing bowl., Stir baking soda into hot coffee., Add and beat dough until thoroughly blended., Drop by tablespoons onton greased cookie sheets., Bake in 375* oven for 10 to 12 minutes., Cool on wire racks., Enjoy!
Multigrain Pizza Crust Recipe


Ingredients:
bread flour, unbleached flour, bread flour, unbleached flour, quick-cooking oats, fast rising yeast, salt, water, skim milk, water, skim milk, honey

Directions:
Place 3/4 C of the flour and all of the cornmeal, wheat bran, oats, yeast, and salt in a large bowl, and stir to mix well.
Place the water or milk and the honey in a small saucepan, and heat until very warm (125 F to 130 F.] Add the water mixture to the flour mixture and stir for 1 minute.
Stir in enough of the remaining flour, 2 Tablespoons at a time, to form a soft dough.
Sprinkle 2 Tablespoons of the remaining flour over a flat surface and turn the dough onto the surface.
Knead the dough for 5 minutes, gradually adding just enough of the remaining flour to form a smooth, satiny ball.
(Be careful not to make the dough too stiff, or it will be hard to roll out.] Coat a large bowl with nonstick cooking spray and place the ball of dough in the bowl.
Cover the bowl with a clean kitchen towel and let rise in a warm place for about 35 minutes, or until doubled in size.
When the dough has risen, punch it down, shape it into a ball, and turn it onto a floured surface.
The dough is now ready for shaping, topping, and baking.
To make pizza dough in bread machine: Place all of the dough ingredients except for 2 Tablespoons of the bread flour in the machine's bread pan.
(Do not heat the water or milk.] Turn the machine on to the"rise","dough", or"manual" setting so that the machine will mix, knead, and let the dough rise once.
Check the dough about 5 minutes after the machine has started.
If the dough seems too sticky, add more of the remaining flour, a Tablespoon at a time.
When the dough is ready, remove it from the machine and proceed to shape, top, and bake it as directed in the recipe.
Butter Rich Spritz Butter Cookies
Category: desserts
By Sheri Lipp

These are wonderful cookies from the press. They are rich in flavor. My mom has made these cookies for years for all of the holidays. She even used food coloring for the different designs, like green trees, etc.The kids love to decorate them as much as they love to eat them.

Ingredients:
2 ½ cups all-purpose flour
½ teaspoon salt
1 cup butter, softened
1 ¼ cups confectioners' sugar
2  egg yolks
½ teaspoon almond extract
1 teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Sift together the flour and salt; set aside. In a medium bowl, cream together the butter and sugar. Stir in the egg yolks, almond extract and vanilla extract.  Gradually blend in the sifted ingredients. Fill a cookie press with dough and shoot cookies about 1 1/2 inches apart onto an ungreased cookie sheet. If you like, decorate with sugar or sprinkles at this time. Bake for 6 to 8 minutes in the preheated oven.

Prep time: 10 mins
Cook time: 6 mins
Total time: 18 mins
Yields: 3 dozen

Calories: 96.5
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 10.8 g
Sugars: 4.1 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 24.9 mg
Sodium: 69.3 mg