xiaoxl/recipe_data huggingface dataset:
Lemon Meringue Pie III
Category: desserts
By Rhonda

Wonderful lemon meringue pie from one of our local restaurants.

Ingredients:
1 (9 inch) pie crust, baked
1 ½ cups white sugar
½ teaspoon salt
1 ½ cups water
½ cup cornstarch
⅓ cup water
4  eggs, separated
½ cup lemon juice
2 teaspoons lemon zest
3 tablespoons butter
¼ teaspoon salt
½ cup white sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Combine 1 1/2 cups sugar, salt, and 1 1/2 cups water in a heavy saucepan. Place over high heat and bring to a boil. In a small bowl, mix cornstarch and 1/3 cup water to make a smooth paste. Gradually whisk into boiling sugar mixture. Boil mixture until thick and clear, stirring constantly. Remove from heat. In a small bowl, whisk together egg yolks and lemon juice. Gradually whisk egg yolk mixture into hot sugar mixture. Return pan to heat and bring to a boil, stirring constantly. Remove from heat and stir in grated lemon rind and butter or margarine. Place mixture in refrigerator and cool until just lukewarm. In a large glass or metal bowl, combine egg whites and salt. Whip until foamy. Gradually add 1/2 cup sugar while continuing to whip. Beat until whites form stiff peaks. Stir about 3/4 cup of meringue into lukewarm filling. Spoon filling into baked pastry shell. Cover pie with remaining meringue. Bake in preheated oven for 15 minutes, until meringue is slightly brown. Cool on a rack at for at least 1 hour before cutting.

Yields: 1 - 9 inch pie

Calories: 382.9
Fat: 12 g
Saturated fat: 5.2 g
Carbohydrates: 66.7 g
Sugars: 51.2 g
Dietary fiber: 0.3 g
Protein: 4 g
Cholesterol: 104.4 mg
Sodium: 386.5 mg
Summery Black-Eyed Pea Salad
Category: salad
By KOHLSMOMMY

A delicious black-eyed pea salad that is easy to make and looks beautiful at the table. Great for summer BBQs or potlucks. Tastes even better the next day!

Ingredients:
6 (15 ounce) cans black-eyed peas, rinsed and drained
1 bunch celery, finely chopped
2 medium red bell peppers, finely chopped
2 medium yellow bell peppers, finely chopped
1 large red onion, finely chopped
3 bunches fresh cilantro, finely chopped
¾ cup extra-virgin olive oil
½ cup lemon juice, or more to taste
3 tablespoons minced garlic
2 tablespoons garlic powder
1 tablespoon lemon zest
salt and ground black pepper to taste

Directions:
Mix black-eyed peas, celery, bell peppers, onion, and cilantro together in a bowl. Whisk olive oil, lemon juice, garlic, garlic powder, salt, and pepper together in a separate bowl. Toss dressing into beans and vegetables. For best flavor, refrigerate for at least 4 hours before serving.

Prep time: 30 mins
Total time: 4 hrs 30 mins
Yields: 12 servings

Calories: 323.1
Fat: 15.4 g
Saturated fat: 2.3 g
Carbohydrates: 36.3 g
Sugars: 3.3 g
Dietary fiber: 9 g
Protein: 11.4 g
Sodium: 673 mg
Couscous with Three Peppers


Ingredients:
orange bell peppers, yellow bell pepper, green bell pepper, onion, salt, pepper, couscous, vegetable broth, chopped tomato, parsley

Directions:
In a saucepan, cook bell peppers, onion and jalapeno in oil until tender; season to taste with salt and pepper.
Add vegetable broth and bring to a boil; add couscous and return to a boil.
Remove from heat and let stand for 5 minutes, covered.
Stir in tomato and parsley and fluff with fork.
Golden Cheese Bread


Ingredients:
butter, margarine, cheddar cheese, Dijon mustard

Directions:
Combine butter, cheese and mustard. Spread on cut surfaces of bread.
Place on foil covered baking sheet. Bake at 425° for 7 to 10 minutes or until spread has melted and is a light golden brown.
To serve, slice diagonally.
BBQ Chicken With Spicy Yogurt


Ingredients:
onion powder, garlic powder, salt, cayenne, ginger, boneless skinless chicken breast halves, plain low-fat yogurt, lite olive oil

Directions:
Mix crumbs and seasoning, Dip chicken in the yogurt and crumb mixture, Brush oil over the BBQ grill, Grill 15 minutes turn and grill an other 10-15 minute., Use low to medium heat on gas BBQ, Watch you don't burn the crumbs, Cooking time will vary depending on the thickness of the breasts., They're done when fork tender.
Australian


Ingredients:
beef mince, onions, bacon, parmesan cheese, tomatoes, eggs, pineapple rings

Directions:
In a large bowl place meat, hamburger seasoning, chili flakes and mix together until combined. Add salt and pepper to taste.
Form 8 patties of equal size, then place equal amounts of cheese in the middle, then place the rest on top and make sure the edges are well sealed
Cut the bacon in half.
Place both patties and bacon on the Webber Charcoal Grill on the indirect heat for 40 minutes, turning halfway. Then place over direct heat for 2 minutes each side. The same can be done on a gas BBQ on low heat.
Cut onions and tomatoes into rings.
Cook eggs and onions 5 minutes before meat is cooked plus toast buns.
Build from bottom up: cheese. meat, cheese, bacon, onion, egg, pineapple and your Favourite sauce. Enjoy.
Strawberry Cheescake Pie Trifle


Ingredients:
strawberries, graham cracker crumbs

Directions:
Using trifle dish or glass bowl layer as follows:, 1/3 of the short cake pieces., 1 cup cheesecake filling., 1/3 of the strawberry slices., 1 cup whipped cream., drizzle of strawberry glaze., sprinkle of graham cracker crumbs., Repeat until all of the ingredients have been used., Refrigerate until needed.
Yoghurt Cake


Ingredients:
yoghurt, white sugar, self-raising flour, eggs

Directions:
Beat all ingredients together for 3 minutes., Pour into a greased 23 cm bundt pan., Bake at 160C for 1 hour.
Apple Mountain Dew Dumplings


Ingredients:
granny smith apple, sugar, butter, cinnamon

Directions:
Place sugar, cinnamon, and butter in sauce pan., Heat until butter is melted and sugar is dissolved., Separate crescent rolls., Put approximately 2 teaspoons of apples close to the wide end of each triangle., Roll dough to form a crescent., Place the rolls in a greased 9" x 13" pan., Pour cinnamon/butter mixture over the crescent rolls., Pour Mountain Dew over last., Bake in 350 degree oven for approximately 35 minutes., Cool for 10-15 minutes., Serve warm with vanilla ice cream.
Goreme


Ingredients:
feta cheese, plain yogurt, garlic cloves, paprika, paprika, red pepper flakes, ground black pepper, olive oil, kalamata olive

Directions:
Place the feta cheese and yogurt in a bowl and  using a fork, mash them together to form a paste.
Add the garlic, paprika, cayenne and a little salt and pepper to taste.
Spoon mixture into a serving bowl.
Drizzle the goreme with olive oil and garnish with some Kalamata olives and paprika before serving.
Simply Hashbrown Apple Pie Casserole #SP5


Ingredients:
bacon, sour cream

Directions:
Preheat oven to 350 degrees.
Cut bacon into cubes (put bacon in freezer for 30 minutes to make chopping easy].
Peal, then cube apples.
Cook bacon in large skillet until cooked thoroughly but not crispy. Drain cooked bacon cubes on paper towels and save the bacon drippings to grease casserole dish.
In large bowl, combine slightly thawed hash browns, bacon, 1 cup of the cheddar cheese, cubed apple, and sour cream. Spread mixture into a 13 X 9 casserole dish greased with aprox. 4 Tbs. bacon drippings.
Top with remaining 2 cups shredded cheddar cheese.
Cover loosely with aluminum foil and bake for 30 minutes. Remove foil and bake another 10 minutes or until cheese is bubbly and slightly browned.
Allow to stand 15 minutes and enjoy!
Blue Cheese Ball
Category: appetizers-and-snacks
By LOONEYPROFESSOR

Only five ingredients combine to make an unforgettable classic cheese ball with the distinctive flavor of blue cheese.

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
¼ cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts

Directions:
In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight. The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 1 cheese ball

Calories: 206.9
Fat: 19.4 g
Saturated fat: 9.7 g
Carbohydrates: 2.5 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 6.8 g
Cholesterol: 44.5 mg
Sodium: 255.1 mg
Sourdough Cheeseburgers for 2


Ingredients:
mayonnaise, ketchup, ground beef, onion, button mushroom, butter, swiss cheese

Directions:
Combine mayo, ketchup and relish in a small bowl.
Cover and refrigerate.
Shape beef into 2 patties, season with salt and pepper, and pan fry in a large skillet over medium heat for 4-5 minutes on each side (160 on meat thermometer].
Remove and keep warm.
In the same skillet, saute onion and mushrooms in 1 Tablespoon butter.
Saute until tender.
Remove and keep warm.
Using 2 Tablespoons of the butter, butter one side of each slice of bread.
Melt remaining butter in skillet; low heat.
Place bread, buttered side up in skillet and cook until golden brown; 2-3 minutes.
Turn and top the bread with the Swiss cheese.
Cook 2 minutes longer or until cheese is melted.
To serve, place toast, cheese side up on plate.
Top with a burger, relish mix, onion/mushroom mix and remaining toast.
Serve with dill pickle spears and chips.
Hot Dogs, Noodles and Tomatoes


Ingredients:
elbow macaroni, whole tomatoes, salt, pepper, garlic powder

Directions:
in large pan boil hot dogs (cut in 1" pieces or smaller] and pasta.
drain, return to pan.
add tomatoes, crushing with spoon to release juices.
season to taste, mix well, heat on low until hot through.
Pumpkin Oat Bread
Category: bread
By happiestmama

Satisfy your craving with this hearty, flavorful bread perfect for the fall. A cup of chai tea goes wonderfully with this bread.

Ingredients:
⅔ cup vegetable oil
4  eggs
1 (15 ounce) can 100% pure pumpkin
⅔ cup white sugar
⅔ cup brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
3 cups all-purpose flour
1 ¾ cups old-fashioned rolled oats, divided

Directions:
Preheat an oven to 350 degrees F (175 degrees C), and lightly grease 2 loaf pans, 8 1/2x4 1/2-inch size. Stir together the oil, eggs, and pumpkin in a large bowl. Stir in the white and brown sugar, baking powder, salt, cinnamon, cloves, and nutmeg, and stir to combine well. Beat in the flour and 1 1/2 cups of oats. Pour the batter into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of oats. Press the oats lightly into the top of the batter. Bake in the preheated oven until a toothpick inserted in the middle of a loaf comes out clean, 40 to 45 minutes. Let cool for 15 minutes before slicing.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 2 loaves

Calories: 206.1
Fat: 8.2 g
Saturated fat: 1.5 g
Carbohydrates: 29.8 g
Sugars: 11.2 g
Dietary fiber: 1.9 g
Protein: 4 g
Cholesterol: 33.8 mg
Sodium: 211.5 mg
Coconut Ice Cream
Category: desserts
By SUEMB

Creamy ice cream with a rich coconut flavor. A sweet treat that any coconut lover would enjoy.

Ingredients:
1 cup milk
1 (14 ounce) can cream of coconut
1 ½ cups heavy cream
1 ½ cups sweetened flaked coconut  (Optional)

Directions:
Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

Prep time: 5 mins
Total time: 30 mins
Yields: 8 servings

Calories: 407.4
Fat: 29 g
Saturated fat: 21.9 g
Carbohydrates: 35.9 g
Sugars: 31.8 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 63.6 mg
Sodium: 86.6 mg
Chicken Shepherd's Pie
Category: main-dish
By Karyn Knight

This a fabulous one-pan meal. Serve with a salad and French bread. Just use left  over fried, baked, or grilled chicken. You may substitute your family's favorite vegetable in place of corn. Potatoes and roasted garlic can be done 1 to 2 days ahead. If preference is to use dried spices, then use 1/2 teaspoon each of thyme and rosemary. Use any cheese of your choice.

Ingredients:
8  potatoes
¼ cup butter
⅔ cup milk
1 medium head roasted garlic
1 pound cooked, shredded chicken breast meat
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
½ cup red bell pepper, diced
1 cup fresh corn kernels
1 cup shredded Cheddar cheese

Directions:
To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.

Yields: 6 servings

Calories: 556.2
Fat: 20.7 g
Saturated fat: 10.9 g
Carbohydrates: 60.1 g
Sugars: 5.1 g
Dietary fiber: 7.5 g
Protein: 33.7 g
Cholesterol: 99 mg
Sodium: 446.4 mg
Chickpea Salad on Whole Wheat Pitas


Ingredients:
chickpeas, fresh parsley, fresh lemon juice, olive oil, garlic, English cucumber, red onion, yoghurt, ground cumin, Tabasco sauce

Directions:
Combine chickpeas, parsley, lemon juice, olive oil and half of garlic in large bowl.
In another large bowl, combine salad greens, cucumber and onions.
Whisk yoghurt, cumin, dash of Tabasco and remaining garlic in small bowl.
Add salad greens to bowl with the chickpeas and toss to combine.
Season to taste.
Cut 1 end off each pita bread and open to form a pocket.
Using tongs, divide salad mixture among pitas.
Drizzle some yoghurt dressing over salad in each pita and serve immediately cause these go soggy fast.
Iced Russian Vodka


Ingredients:
vodka, water

Directions:
Find an empty 1/2 gallon milk or juice carton (the cardboard kind] and rinse out. Cut the top of the carton off (about 3/4 of the way up].
Place the bottle of vodka inside the milk carton and fill 3/4 full with water. Carefully place in the freezer and allow 24-48 hours to freeze.
To remove the carton, dip it into a sink filled with warm water. After a few seconds, the cardboard should tear away easily.
Place on a dish or platter and wrap with a nice linen napkin for easy handling. Serve in stemmed shot glasses.
Vegan Apple Whole Wheat Pancakes


Ingredients:
whole wheat pastry flour, baking powder, salt, coconut oil, cinnamon, applesauce

Directions:
Combine dry ingredients.
Add wet ingredients and mix well. If your milk is cold, mix your coconut oil in with the dry ingredients first so it doesn't clump up on you.
You can cook them just like this, or let soak overnight to reduce the phytic acid content of the flour.
My Take on Tuna Melts


Ingredients:
tuna in water, mayonnaise, fresh ground black pepper, cheese, roma tomato

Directions:
Prepare the tuna salad by combining tuna, mayonnaise, relish, celery salt, onion salt, and black pepper.  Taste and season again, if necessary.
Meanwhile, toast three slices of bread. (I used Mrs. Baird's Acti-Fiber bread and 2 slices of Honey Wheat bread for DH; really this is a go-with-your-favorite option.]  Toasting the bread is extremely important!  Don't skip the step.
Place toast on a cookie sheet.  Spread tuna salad on each slice.
Top each piece of toast with 2 slices roma tomato.  Grind fresh black pepper over each slice.
Cover with cheese.  DH used American singles, and I used Pepper Jack.  Both were great!
Set oven to Broil with rack around six inches from the burner.  Broil the sandwiches until cheese is "melty and bubbly."  Don't turn your back on the oven--the sandwiches go from melty and bubbly to black and burnt in a snap!
We served this with barbecue potato chips and yogurt for dessert.
Raspberry Creme Fraiche Tart


Ingredients:
unsalted butter, sugar, sugar, salt, eggs, vanilla extract, all-purpose flour, creme fraiche, fresh raspberries, powdered sugar

Directions:
Place baking sheet in bottom of oven.
Pre-heat oven to 375 degrees.
Wrap outside of 11-inch-diameter tart pan with removable bottom with foil.
Using electric mixer, beat butter, 1/2 cup sugar and salt in large bowl until blended.
Add 3 eggs and 1/2 teaspoon vanilla; beat until smooth.
Add flour, beat just until blended.  Spread batter over bottom and 1/2 inch up sides of pan.
Beat 1/4 cup sugar, 1 egg, 1/2 teaspoon vanilla and creme fraiche in bowl until well blended.
Spread custard over batter.
Arrange berries 1/4 inch apart atop custard.
Sprinkle tart with 2 tablespoons sugar.
Bake tart until set and brown around edges, about 45 minutes.
Cool.
Remove pan sides.
Place tart on platter.  Dust with powdered sugar if desired.
**Creme Fraiche - heat 1 cup whipping cream to 85 degrees.  Remove from heat; mix in 2 tablespoons of buttermilk.  Cover; let stand in warm draft-free aea until slighty thickened, 24 - 48 hours depending on temperature of room.
Mom's Elegant Salad


Ingredients:
lettuce, cauliflower, onion, Miracle Whip, parmesan cheese

Directions:
Note: The bottle says equivilant to 1 1/2 lbs bacon and do NOT sub immitation; You can also use the new kind that comes in a sealed pouch, use 3/4 to 1 cup, depending on how much bacon flavor you like.
In large bowl, toss all ingredients.
Add enough Miracle Whip to lightly coat all.
Stir all well, chill at least one hour or overnight.
Best overnight, though.
Crab and Prawn Ravioli in Seafood Bisque


Ingredients:
flour, eggs, chives, lemon juice, onion, garlic clove, brandy, tomatoes, bay leaf, tomato puree, star anise, chives

Directions:
Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
Turn the dough out onto the counter.
Use your hands to shape it into a ball and draw together any crumbs.
Wrap in clingfilm and leave to relax in a cool place for an hour.
Meanwhile, make the filling.
Remove the prawns from their shells.
Put the crabmeat and prawns in the food processor and whiz until smooth.
Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
Stir in the chives, cover and set aside.
Make the sauce.
Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
Add the garlic and cook for another 30 seconds.
Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
Add the stock and simmer for 20 minutes.
Strain the sauce and reduce to 150 ml by boiling rapidly.
Add the cream, reduce to the consistency of single cream and season to taste.
Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
You want a strip about 6 inches wide.
Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
Fold the other half over the mounds of filling.
Press together, firmed around each mound to make sure you have squeezed out all the air.
Cut between the rows, making sure the edges are sealed.
You can use a fork to decorate the edges.
Cook the ravioli in boiling water for 3-4 minutes until al dente.
Place on the serving dish, drizzle over the sauce and decorate with the chives.
Zucchini Pancetta Pizza


Ingredients:
heavy cream, mozzarella cheese, pancetta, zucchini

Directions:
Place a pizza stone on the floor or the lowest rack of your oven.
Preheat the oven to 500 degrees F.
Pat the pizza dough into a 12-inch diameter circle and place it on a peel.
Spread on the heavy cream, then the mozzarella. Place the pancetta slices on so there is pancetta on each slice of pizza (6 slices].
Finally add the zucchini and chunks of the cream cheese.
Slide the pizza onto the stone and bake for 8 for 10 minutes.
Teriyaki Rib Eye Steaks
Category: world-cuisine
By Agent48

Great Japanese teriyaki-style marinated ribeye steak with a from-scratch teriyaki sauce.

Ingredients:
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon white sugar
1 ½ teaspoons honey
1 ½ teaspoons Worcestershire sauce
1 ¼ teaspoons distilled white vinegar
1 teaspoon olive oil
¼ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon ground ginger
2 (6 ounce) lean beef rib eye steaks

Directions:
Whisk together the soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger in a large bowl. Pierce steaks several times with a fork. Marinate steaks in soy sauce mixture for at least 2 hours. Cook the steaks in a hot skillet, wok, or hibachi over medium heat; 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 10 mins
Cook time: 15 mins
Total time: 2 hrs 25 mins
Yields: 2 servings

Calories: 297.1
Fat: 18.1 g
Saturated fat: 6.7 g
Carbohydrates: 13.5 g
Sugars: 11.7 g
Dietary fiber: 0.2 g
Protein: 19.6 g
Cholesterol: 60.3 mg
Sodium: 991.6 mg
Spring Strawberry Spinach Salad
Category: salad
By Mona

This fresh strawberry and spinach salad is tossed with a sweet poppy seed dressing.

Ingredients:
1 bunch spinach, rinsed
10 large strawberries, sliced
½ cup white sugar
1 teaspoon salt
⅓ cup white wine vinegar
1 cup vegetable oil
1 tablespoon poppy seeds

Directions:
In a large bowl, mix the spinach and strawberries. In a blender, place the sugar, salt, vinegar, and oil, and blend until smooth. Stir in the poppy seeds. Pour over the spinach and strawberries, and toss to coat.

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

Calories: 623.9
Fat: 55.9 g
Saturated fat: 8.7 g
Carbohydrates: 32 g
Sugars: 27.8 g
Dietary fiber: 3 g
Protein: 3.1 g
Sodium: 651.5 mg
Arugula Basil Pesto


Ingredients:
arugula, fresh basil, garlic cloves, pine nuts, parmesan-romano cheese mix, olive oil

Directions:
Place all ingredients but the oil in food processor and pulse till chopped., Pour oil through feed tube while processing till creamy.
Golden Sausage Balls


Ingredients:
ground sausage, baking mix, sharp cheddar cheese, pepper, mayonnaise, mustard

Directions:
Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.