xiaoxl/recipe_data huggingface dataset:
World's Greatest Vegetable Broth
Category: soups-stews-and-chili
By Tom West

This makes a broth that is slightly thick with a rich color and full flavor.  The broth can be frozen in one or one and a half cup blocks for later use. This recipe also leaves you with a bowl full of delicious cooked vegetables, I love to snack on them cold.

Ingredients:
1 pound celery
1 ½ pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
½ pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3  whole cloves
1  bay leaf
6  whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

Directions:
Preheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves,  bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Yields: 2 quarts

Calories: 133.3
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 23.3 g
Sugars: 11.2 g
Dietary fiber: 6.6 g
Protein: 3.5 g
Sodium: 131.5 mg
Bread Dipping Olive Oil (Similar to Bravo)


Ingredients:
olive oil, sun-dried tomato paste, dried basil, dried thyme, dried rosemary, garlic, salt, pepper

Directions:
Pour olive oil in a bowl and add sun dried tomato paste.
Pour basil, thyme, and rosemary into the palm of your hand and then crush the spices by rolling them in between your thumb and pointer finger.  Add to the oil mixture.
Add the garlic and pepper (and salt if you are using it].
Using a fork, stir/mix the spices into the oil.
Allow to sit at room temp for about 4 hours for the flavors to start to blend if you have time.  Otherwise, go ahead and serve it right away.
Grapefruit Meringue Shells


Ingredients:
cream of tartar, sugar, sugar-free vanilla pudding mix, grapefruit juice, milk, red grapefruit

Directions:
Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Drop eight mounds onto a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Bake at 225° for 1 to 1-1/2 hours or until set and dry. Turn oven off; leave meringues in oven for 1 hour. Cool on wire racks.
For filling, combine the pudding mix, grapefruit juice and milk in a small saucepan. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Transfer to a bowl. Cover surface with waxed paper; refrigerate until chilled.
Just before serving, spoon pudding into meringue shells. Garnish with grapefruit and whipped topping.
Vegetarian Afghani Boulanee (Turnovers)


Ingredients:
flour tortillas, potato, scallions, leek, fresh cilantro leaves, turmeric, ground coriander, cayenne pepper, salt, fresh ground black pepper

Directions:
Boil potatoes, or if using mashed potatoes proceed with recipe as follows:
In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix.
Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand.
*In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden.
Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration.
*NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.
Egg Noodles
Category: pasta-and-noodles
By Linda

This is your basic old fashioned recipe for egg noodles, just like grammy used to make! Try making them next time you prepare your favorite soup or stew. Don't forget that fresh pasta cooks much quicker than dried! You may use a dough hook attachment on your electric mixer or your hands to make the pasta dough.

Ingredients:
2 ½ cups all-purpose flour
1 pinch salt
2  eggs, beaten
½ cup milk
1 tablespoon butter

Directions:
In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.

Prep time: 15 mins
Cook time: 3 mins
Total time: 33 mins
Yields: 6 to 8 servings

Calories: 206.2
Fat: 3.8 g
Saturated fat: 1.8 g
Carbohydrates: 35 g
Sugars: 1 g
Dietary fiber: 1.2 g
Protein: 7 g
Cholesterol: 58.9 mg
Sodium: 39.7 mg
Cheesy Onion Cornbread


Ingredients:
onion, baking powder, caster sugar, salt, cheddar cheese, milk, eggs, butter

Directions:
Preheat the oven to 190°C/275°F/gas mark 5. Grease a 900g (2lb] loaf tin and set aside. Fry the onion gently for 10-15 minutes until softened, stirring occasionally. Remove from heat and leave to cool.
Place the maize meal, rice flour, soya flour, baking powder, sugar and salt in a bowl and mix well. Stir in the cheese. In a small bowl, beat together the milk, eggs, and melted butter, then add to the flour mixture, stirring to mix well.
Reserve about 1 tablespoon of the cooked onions. Stir the remaining onions into the bread mixture. Transfer the mixture to the loaf tin and level the surface. Sprinkle the reserved onions over the top.
Bake for about 30 minutes, or until the loaf is risen and golden brown. Turn out and cool on a wire rack. Serve warm or cold in slices.
Knedlicky Zeli Dumplings and Sauerkraut


Ingredients:
sauerkraut, caraway seed, sugar, flour, sugar, cream of tartar, baking powder, salt, egg, milk

Directions:
Place sauerkraut, caraway seed, and sugar in pan with lid.
Cover sauerkraut with water.
Bring to a boil then simmer while making dumplings.
DUMPLINGS:
Mix flour, sugar, cream of tartar, baking powder, and salt together.
Make well in center.
Drop in egg and milk; stir to mix.
Drop dough the size of small egg on top of boiling sauerkraut.
Reduce heat.
Cover and cook 20 minutes on low.
Serve immediately.
Three Sisters Stew


Ingredients:
rice, onion, vegetable broth, zucchini, corn, pinto beans, basil, oregano, black pepper

Directions:
Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don’t burn the garlic!].
Stir in all the remaining ingredients. Bring to a boil.
Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.
Duck and Andouille Gumbo


Ingredients:
duck, onion, celery, salt, water, flour, extra virgin olive oil, onions, bell pepper, celery, garlic cloves, sherry wine, cooking wine, andouille sausage, bay leaves, garlic powder, onion powder, black pepper, white pepper, cayenne pepper, Worcestershire sauce

Directions:
DUCK STOCK: Quarter the onion, cut the celery stalks in half and place into a medium stock pot with the three ducks. Cover the ducks and vegetables with two quarts of water, add salt and bring to a low boil for approximately 90 minutes. After cooking, remove the ducks from the stock and put aside to cool. Strain the broth and set aside, this will be the stock for the gumbo. Discard the onion and celery; it was only there for flavor. After the ducks have cooled, pick all meat from the bones and set aside to be added to the gumbo later.
ROUX and TRINITY: Start the roux by pouring the oil in the bottom of the stock pot or Dutch oven you plan to make your gumbo in and set to medium heat.  When the oil is hot enough that a pinch of flour causes it to sizzle like it is frying begin adding the flour to the oil while stirring constantly with a whisk or wooden spoon. The roux requires constant stirring while cooking to prevent it from burning and it may be necessary to reduce the heat during cooking several times to prevent the roux from burning. You will notice the roux slowly beginning to get darker as you stir it with your whisk. The correct shade for a gumbo roux will look like a dark melted chocolate. It could take 30-45 minutes for the roux to reach its desired shade, be sure to keep an eye on the heat during the cooking process so that the roux does not burn. Once the roux has reached its correct shade add the onions, celery and bell peppers (trinity] to the roux, add the garlic and set heat to low. Allow the mixture to simmer for about 10 minutes.
GUMBO: Add the wine, strained duck stock, duck meat and sausage to the pot with the roux/trinity and set heat to medium.  Add all seasonings and remaining ingredients to the pot and stir gently until the roux and stock blend together. When the pot begins to boil reduce heat to low and cook over low heat for 2 hours. The gumbo may look thin when all the ingredients are first added to the pot but it will cook down into a very nice consistency over the next two hours.
During the cooking process some oil from the roux and fat from the sausage will float to the top. You can use a big gravy spoon or something similar to skim it off the top. It makes for a better finished product.
Any gumbo is best served over white rice with a big piece of French bread and your favorite beer or wine.
Enjoy!
Red Potato Salad


Ingredients:
mayonnaise, dry parsley flakes, onions, Dijon mustard, red wine vinegar, sugar, salt, celery seed, fresh ground pepper, paprika

Directions:
Boil potatoes in water until soft.
While cooking, beat all remaining ingredients, except paprika; set aside.
Drain potatoes.
Place in a large bowl, and allow to cool slightly.
Slowly pour the sauce over potatoes and egg.
Carefully stir to coat.
Sprinkle with paprika, cover and refrigerate for at least 4hrs, or overnight.
YUM!
Peanut Butter Cookies IX
Category: desserts
By RUGGLES

I've always loved the combination of peanut butter and chocolate, so this cookie is a hit with me.  Everyone who tries them wants the recipe.

Ingredients:
½ cup butter, softened
¾ cup brown sugar
¾ cup white sugar
¾ cup peanut butter
1  egg
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 cup rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks.

Prep time: 10 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 4 dozen

Calories: 95.5
Fat: 5.2 g
Saturated fat: 2.3 g
Carbohydrates: 11.5 g
Sugars: 7.6 g
Dietary fiber: 0.7 g
Protein: 1.8 g
Cholesterol: 9 mg
Sodium: 85.2 mg
REESE’s PEANUT BUTTER CUP


Ingredients:
chunky peanut butter, powdered sugar, sea salt, coconut oil

Directions:
Place cupcake liners into a small muffin pan and set aside.
In a double boiler over medium heat, melt chocolate and stir until melted; remove from the heat.
Spoon one teaspoons melted chocolate in muffin liner and spread evenly on the bottom and sides using a pastry brush an inch wide. Transfer to the fridge, for 10 minutes.
Meanwhile, in a small saucepan over medium heat, combine crunchy and smooth peanut butter, powdered sugar and salt. Stir mixture before adding coconut oil. Cook the peanut butter mixture, stirring constantly, until pourable, about 3 to 4 minutes.
Remove from the heat and add 1 tablespoons per chocolate coated cup using a portion scoop. When filled, gently tap the muffin pan to remove any trapped air bubbles. Transfer to the fridge for 20 minutes.
Remove once again from the fridge and using a small spoon, cover the surface of each muffin cup with remaining chocolate (might have to reheat again]. Transfer back to the fridge for 1 hour or until set.
Morning Rice Bowl


Ingredients:
brown rice, skim milk, sugar, cinnamon, vanilla, dried cranberries

Directions:
Mix all ingredients in microwaveable bowl. Heat 1 min or till hot., Stir and enjoy.
Angela's Garlic Bread


Ingredients:
butter, parmesan cheese, pecorino romano cheese, oregano, garlic powder, tomatoes

Directions:
Split loaf in half length wise.
Generously cover both sides of the bread with softened butter.
Add garlic powder or fresh garlic to both sides of the bread.
Slice tomato into paper thin slices, add to ONE side of the loaf, the bottom side.
Add oregano.
Add parmesan cheese.
Close bread and wrap in foil.
Place in a 350 degree oven for 20 minutes.
Easy Taco Pizza


Ingredients:
ground beef, onion, sliced ripe olives, tomato sauce, cheddar cheese, lettuce, sour cream, tomatoes

Directions:
Heat oven to 425 degrees.
In large skillet, brown ground beef with onion; drain.
Stir in olives, tomato sauce& taco seasoning mix.
Prepare pizza crust according to package directions in 12" pizza pan or a 13x9" rectangular pan.
Spread ground beef mixture over crust; sprinkle w/ shredded cheese.
Bake for 15 to 20 minutes at 425*, or until crust is lightly browned.
Top with lettuce, sour cream and tomato.
Barbecue Kiwi Lamb Kabobs


Ingredients:
leg of lamb, kiwi fruit, garlic cloves, dark soy sauce, dry sherry, olive oil, sugar

Directions:
Halve the kiwi and scoop the flesh into a small bowl; mash well with a fork until smooth.
Add the mashed kiwi and remaining ingredients in a large ziptop bag to marinate. Leave at room temperature for about 20 min, no longer than 1 hour. (Kiwi acts as a tenderizer and if mixed with meat for several hours can make it too soft.].
Drain the lamb and thread onto skewers that have been soaking in water.
Grill on high heat for 5-7 min, turning skewers to brown the lamb on all sides. Do not over cook.
Molasses Cookies


Ingredients:
butter, white sugar, molasses, egg, all-purpose flour, ground ginger, cinnamon, baking soda, salt

Directions:
Preheat oven to 350 degrees., In a medium size bowl, mix the melted butter, 1 cup of sugar and the molasses., Add egg and stir until well mixed., In a separtate bowl, mix the flour, ginger, cinnamon, baking soda and salt., Gradually add to the butter mixture, stirring until a soft dough is formed., Shape the dough into 1-inch balls, then roll each ball in the remaining sugar., Bake on an ungreased baking sheet for 10 minutes.
Chicken Scarpariello
Category: world-cuisine
By Jill M.

A wonderful delicate dish, quick to fix. It is especially nice served over angel hair pasta or white rice.

Ingredients:
1 ¼ pounds skinless, boneless chicken breast halves
3 tablespoons all-purpose flour
2 tablespoons olive oil
2 teaspoons butter
2 tablespoons shallots, minced
2 cloves garlic, minced
1 cup water
½ cup white wine
1 cube chicken bouillon
½ teaspoon dried rosemary, crushed
¼ teaspoon salt
1 pinch ground black pepper

Directions:
Cut chicken breasts into 1 x 3 inch strips, and dredge in flour. In 10 inch skillet, heat oil and butter. Add chicken.  Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes).  Using tongs, remove chicken from skillet.  Set aside and keep warm. To same skillet, add shallots and garlic. Saute until softened (1 minute).  Add water, wine, broth mix, and seasonings.  Mix well.  Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes).  Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 580.1
Fat: 21.4 g
Saturated fat: 5.4 g
Carbohydrates: 14.3 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 67.7 g
Cholesterol: 175.8 mg
Sodium: 1085.8 mg
Almond Orange Cookies


Ingredients:
all-purpose flour, baking powder, cinnamon, salt, sugar, brown sugar, eggs, vanilla extract

Directions:
Grind almonds very finely in a food processor. Combine ground almonds with flour, baking powder, cinnamon and salt in a large mixing bowl until well blended; set aside.
Beat sugars, oil, eggs, orange peel and vanilla in large bowl with electric mixer for 1 minute, until well combined and pale in colour. Add dry ingredients and mix until dough forms.
Divide dough in half and shape into two (5 cm diameter] logs. Wrap logs in parchment or waxed paper and freeze for at least 2 hours or up to 1 month.
Preheat oven to 350ºF/180ºC. Line baking sheets with parchment paper. Cut dough into 6 mm thick slices and place 3 cm apart on prepared baking sheets. Bake 8 to 10 minutes or until bottom edges appear light golden brown.
Cool cookies for 1 to 2 minutes on baking sheet and then transfer to cooling rack. Store in closed container for up to 1 week or freeze for up to 2 weeks.
Recipe Suggestion: To garnish, sprinkle cookies with coarse sugar and top with almond slivers; lightly press into the surface just prior to baking.
Manouri Me Kythoni: Fried Cheese W/ Quince Preserves


Ingredients:
farmer cheese, all-purpose flour, eggs

Directions:
Cut cheese into 1/4" slices and then cut slices into quarters. Coat slices with flour, dip in egg, and fry in hot oil, turning until golden brown on both sides.
Allow to cool slightly, and serve with a dollop of quince preserve on each slice.
Pumpkin Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, eggs, vanilla, pumpkin puree, chocolate chips

Directions:
Preheat oven to 350°F.
Grease a cookie sheet.
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
Beat sugar, vegetable oil, eggs and vanilla together.
Add pumpkin and the dry ingredients alternately to the mixture.
Fold in chocolate chips.
Drop by teaspoonfuls onto cookie sheet.
Bake 10 minutes or until edges are set.
Easy Chili


Ingredients:
onion, green pepper, garlic cloves, pinto beans, stewed tomatoes, salsa, ground cumin, chili powder

Directions:
Lightly spray an unheated large saucepan with no-stick spray., Add the turkey, onions, green peppers, and garlic., Cook until the turkey is no longer pink, stirring occasionally., Add the beans, tomatoes with juices, salsa, cumin, and chili powder., Bring to a boil, reduce heat, and simmer for 20 minutes.
Blueberry Croissant Bread Pudding
Category: desserts
By lutzflcat

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Ingredients:
7 large croissants, cut into large cubes
cooking spray
1 cup blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup white sugar
½ stick unsalted butter, melted
1 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top. Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly. Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes. Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes. Remove the bread pudding to a rack and let cool for 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 35 mins
Yields: 12 servings

Calories: 377.9
Fat: 23.2 g
Saturated fat: 13.1 g
Carbohydrates: 34.9 g
Sugars: 20.2 g
Dietary fiber: 1.4 g
Protein: 8.2 g
Cholesterol: 160.6 mg
Sodium: 398.7 mg
Boulou ( Sweet French Tunisian Rolls)


Ingredients:
active dry yeast, sugar, sugar, warm water, eggs, rose water, vanilla extract, salt, unbleached flour, sugar, fennel seed, sesame seeds, golden raisin, orange, honey, nigella seeds, black sesame seeds

Directions:
In a small bowl, stir together the yeast, 1 teaspoon sugar and one-fourth cup warm water. Set aside until the yeast begins to foam, 5 to 10 minutes.
In a medium bowl, whisk together the 2 eggs, oil, rosewater or orange flower water, vanilla, remaining three-fourths cup warm water and salt.
In the bowl of a stand electric mixer fitted with a dough hook, place 41/2 cups (19.1 ounces] flour, sugar, fennel seeds, 3 tablespoons sesame seeds, raisins and grated peel.  Mix briefly to combine. Make a well in the middle and add the yeast and egg mixtures. Mix on medium-low speed, adding the remaining flour as necessary, and mixing until the dough leaves the sides of the bowl. Stop occasionally to scrape the sides of the bowl with a rubber spatula. The dough should still be slightly sticky. (The dough can also be mixed by hand; combine the ingredients and mix as listed above until the dough comes together, then knead; the dough will require additional kneading time.].
Transfer the dough to a lightly floured work surface and knead 5 minutes; the dough will be ready when it springs back quickly when poked. Place the dough in an oiled bowl, cover and set aside in a warm place until doubled in size, about 11/2 hours.
While the dough is rising, heat the oven to 350 degrees. Line a baking sheet with a silpat or parchment paper. Punch down the dough and set aside for 5 minutes to rest. Divide the dough into 12 to 14 pieces, and roll each piece between the palms of the hand into smooth ovals about 3 inches long. Place the ovals onto the lined sheet leaving 11/2 to 2 inches between each (if your baking sheet is small, you may need to use 2].
In a small bowl, whisk together the remaining egg yolk with the honey, and brush this over each of the ovals. Sprinkle over the remaining sesame seeds and nigella (or black sesame seeds]. Cover the ovals loosely with a piece of plastic wrap and set aside for 15 to 20 minutes to rise, then bake until golden-brown, about 25 minutes.
Avocado Sandwich


Ingredients:
avocado, mayonnaise, lettuce

Directions:
Take the bread and slather some mayo onto what will be the inside of the sandwich.  The mayo gives a nice contrast with the avocado, so don't be sparing, but don't be too sparing.
Slice your avocado in half and remove the good part in slices or chunks, then place over mayo.
Over the avocado put as much lettuce as desired - this gives the sandwich a crunch that is essential.  Then put the second piece of bread on top, cut if desired, and eat!.
Boston Baked Corn


Ingredients:
ketchup, brown sugar, ground mustard, salt, onion, fresh corn, bacon

Directions:
Combine ketchup, brown sugar, mustard and salt in a bowl; stir in onion and corn and mix thoroughly.
Pour into a greased 1 1/2 quart casserole.
Top with bacon.
Bake uncovered at 350 degrees for 4o minutes or until bacon is cooked and dish is heated through.