xiaoxl/recipe_data huggingface dataset:
Pain D'epices - Burgundian Spice Bread


Ingredients:
milk, dark brown sugar, honey, flour, ground cinnamon, ground cloves, salt, baking soda, water

Directions:
Preheat the oven to 250F / 120°C.
Heat the milk, sugar and honey in a saucepan, stir until the sugar dissolves. Bring it just to the boil, and then set aside until tepid.
Sift the flour into a bowl and make a well in the center. Add three quarters of the cooled honey mixture and stir with a wooden spoon, gradually drawing in the flour to make a smooth batter.
In a small bowl, mix the candied peel, spices and salt. Stir in the remaining honey mixture and add it to the batter, stir until smooth. Cover and refrigerate the batter for 8-12 hours.
Butter the loaf pans (2 medium loaf pans - 20x8x8 cm], you can also line them with grease-proof paper and butter the paper.
To complete the batter, mix the egg yolks and baking soda with the water in a small bowl. Stir this mixture into the batter.
Spoon the batter into the pans, filling them half full - the batter rises quite a bit during baking - a cover them loosely with foil.
Bake for 30 minutes, then remove the foil. Continue baking for approx 1 ½ to 1 ¾ hours more, or until a skewer inserted near the center comes out clean.
Matbucha


Ingredients:
tomatoes, red bell pepper, garlic cloves, hot paprika, olive oil, salt

Directions:
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.
Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off.
Cut tomatoes in half and squeeze out the juice and seeds.
Cut tomatoes in chunks.
Peel the skin from the bell peppers and remove the seeds and stem.
Cut bell peppers in chunks.
Add all ingredients to a soup pot and pour oil over top.
Bring contents to a boil, then turn down to a medium heat.
Cook covered for 2 hours.
Remove cover and cook uncovered until most of the liquid has evaporated.
Stir occasionally to prevent burning.
Refrigerate and serve cold.
Filipino Spicy Sweet Potato Shoots, Tomato, Onion Salad


Ingredients:
grape tomatoes, red onion, limes, lemon, limes, lemon, garlic clove, chili pepper, fish sauce, salt, black pepper, sweet potatoes

Directions:
Combine tomatoes, red onions, lemon/lime juice, zest, garlic, chili pepper, fish sauce, salt, and pepper.  Toss together.  Allow it to marinate for 5-10 minutes.
Combine the tomato and onion mixture with the blanched sweet potato shoots.  Toss together. Adjust salt & seasoning to taste.
Drizzle with oil.
Serve with white rice and fried fish or pork.
Best White Chocolate Macadamia Nut Cookies


Ingredients:
butter, light brown sugar, all-purpose flour, baking powder, baking soda, kosher salt, granulated sugar, egg, pure vanilla extract

Directions:
Preheat oven to 325°F.
In 8-inch saute pan, bring butter to golden brown (~5 to 8 minutes].
Stir in brown sugar and let stand in refrigerator for 45 minutes.
Grate 3oz white chocolate. Coarsely chop remaining 5oz. Set aside.
Combine flour, baking powder, baking soda and salt. Set aside.
Place cooled butter in mixer. Using the paddle attachment, add granulated sugar and beat until fluffy.
Beat in egg and vanilla.
Beat in dry ingredients.
Add grated white chocolate and macadamia nuts. Stir until combined.
Note: I refrigerated my dough while I heated up the oven here.
Roll dough into 1 1/2-inch balls. Dip top in coarsely chopped white chocolate. (I skipped this step] Place on non-stick cookie sheet, spaced 3-inches apart.
Bake for 15-20 minutes. (Be careful, I cooked my cookies only ~8 minutes. Watch them to see!] Cool on rack.
Store in an airtight container at room temperature for up to one week.
Hot Pepper Paste Like Sambal Oelek


Ingredients:
red bell pepper, garlic cloves, white vinegar, sugar, salt

Directions:
In food processor, mix all ingredients until you have a lumpy paste.  Put in a saucepan (I used a small saucepan and it was perfect].  Bring to boil and let simmer slowly about 15 minutes.  Add salt to taste.
Pour in a jar and let cool.  It's good up to one month in the fridge.
Pendy's French Dressing


Ingredients:
white vinegar, sugar, ketchup, olive oil, garlic powder, Worcestershire sauce, onions

Directions:
Throw everything into a blender and blend until well combined., Chill and enjoy!
Fabulous Zucchini Grinders
Category: world-cuisine
By your mom

I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving.

Ingredients:
1 tablespoon olive oil
2 cloves garlic, peeled and coarsely chopped
1 pinch crushed red pepper flakes
1 tablespoon chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon white sugar
1 (14.5 ounce) can diced tomatoes
salt and pepper to taste
1 tablespoon butter
2 medium zucchini, cubed
1 pinch red pepper flakes
salt and pepper to taste
1 ½ cups shredded mozzarella cheese
4 (6 inch) French or Italian sandwich rolls, split

Directions:
To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender. Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper. Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil. Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 338.6
Fat: 15.1 g
Saturated fat: 7.2 g
Carbohydrates: 37.3 g
Sugars: 6.8 g
Dietary fiber: 3.4 g
Protein: 16.9 g
Cholesterol: 34.8 mg
Sodium: 729.4 mg
Vegan "fauxreo" Chocolate Sandwich Cookies


Ingredients:
vegetable shortening, sugar, vanilla extract, soymilk, all-purpose flour, cornstarch, salt, baking soda, margarine, vegetable shortening, powdered sugar, pure vanilla extract

Directions:
FOR COOKIES: Cream the shortening and sugar on medium speed. When light and fluffy add the vanilla and milk. Add remaining ingredients and mix until the dough holds together.
If it’s hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes. Preheat oven to 325°F Divide the dough into four pieces and roll each into a ball. Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment. Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesn’t lift away easily enough. Transfer the parchment onto the cookie sheet. Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
FOR FILLING: On medium-high speed, cream the margarine and shortening. Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable. Add in the vanilla. Refrigerate until ready to use. Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.
Black Velvet Ice Cream


Ingredients:
black beans, sugar, honey, dark brown sugar, sea salt, evaporated milk, bittersweet chocolate, vanilla

Directions:
In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
Scrape the processor mixture back into the saucepan and place over medium heat.
Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an “instant read” thermometer.
Remove from the heat, add the chocolate and let stand 1 minute.
Whisk until melted and smooth.
Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
Stir custard frequently until it has cooled to room temperature.
Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer’s instructions.
Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.
Baked BBQ Turkey Drumsticks


Ingredients:
sea salt, black pepper, unsulphured molasses, red wine vinegar, ketchup, Worcestershire sauce, red onion, coconut oil

Directions:
Preheat oven to 350°F., Use the TBSP of coconut oil and spread it all over the bottom of the pan., Rinse turkey legs. Add turkey legs to pan and sprinkle S&P all over., Finely dice red onion., Add molasses, vinegar, ketchup, Worcestershire sauce to onion and stir., Spoon sauce over turkey legs., Cover with foil., Bake 1 hour covered, turning legs after 30 minutes., Uncover legs and bake for an additional 15 minutes., To make it less fattening take off the skin.
Curried Kumera


Ingredients:
mustard seeds, ground cumin, ground coriander, curry powder, chili powder, onions, garlic cloves, gingerroot, kumara, coconut cream, lemon juice, salt

Directions:
Heat the oil in a large frypan or pot, add the mustard seeds, cumin, coriander, curry poder and chili powder and heat gently till the bubble.  Add the onions, garlic and ginger root.
Cook gently till the onion is transluscent, but not browned and then add the kumera.  Add the coconut cream and rinse the can out with water and add that as well - around a cup of water.  Turn the kumera to coat it with the spicy liquid, then cover and cook for approximately 30 minutes till kumera is tender.  Turn the kumera a couple of times during the cooking.
Remove the lid and if if the liquid looks too thin, raise heat to reduce the liquid  If the liquid looks too thick, add a bit of extra water.  Add salt and lemon juice and check seasonings - you may need more salt - before serving.  Serve as a main or side dish - will serve around 2 - 3 as a main and 4 - 6 as a side dish.
One Pan Orecchiette Pasta
Category: main-dish
By Chef John

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Ingredients:
2 tablespoons olive oil
½  onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

Directions:
Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes. Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes. Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 661.9
Fat: 39.1 g
Saturated fat: 11.7 g
Carbohydrates: 46.2 g
Sugars: 4.4 g
Dietary fiber: 2.5 g
Protein: 31.2 g
Cholesterol: 59.7 mg
Sodium: 1359.8 mg
Cecily's Amish Asparagus in a Bacon-Cheese Sauce


Ingredients:
butter, all-purpose flour, milk, sea salt, Velveeta cheese, asparagus, bacon, water

Directions:
Melt the butter in a saucepan and then add flour stir and cook until smooth and bubbly.
carefully whisk in milk.
cook, whisking constantly until sauce is thickened.
stir in salt and cheese until cheese is melted.
then A couple spoonfuls of bacon drippings.
cook asparagus in salted wateruntil crisp tender, 3-4 minutes.
drain and add cheese sauce
top with bacon.
Apple Butter


Ingredients:
granny smith apples, apple, whole cloves, apple cider vinegar, light brown sugar, butter

Directions:
Cut apples in quarters (skins, stems and seeds can stay on].
Place in medium saucepan and add water to cover apples completely.
Add cloves and apple cider vinegar.
Bring to boil over high heat, then reduce to a simmer. Cook apples until soft, 15-20 minutes.
Drain water from pan. Transfer to a medium strainer or food mill. Push through strainer or mill, back into saucepan. You should have the consistency of applesauce. Discard stems, skins, seeds and cloves.
Add brown sugar and cook over low heat, stirring occasionally for 2 hours to reduce consistency.
Add room-temperature butter and stir until butter is melted.
Pour into separate container and chill before serving.
Overnight Egg-Sausage Bake


Ingredients:
Bisquick baking mix, cheddar cheese, milk, ground mustard, dried oregano leaves, eggs, bulk pork sausage

Directions:
Mix all ingredients in large bowl.
Cover and refrigerate at least 8 hours but no longer than 24 hours.
Heat oven to 350ºF.
Grease 2-quart casserole.
Pour egg mixture into casserole.
Bake uncovered about 1 hour or until knife inserted in center comes out clean.
High Altitude (3500-6500 ft] Decrease Bisquick® to 2/3 cup.
Bake about 1 1/4 hours.
Italian Hash


Ingredients:
bulk Italian sausage, frozen hash browns, onion, garlic cloves, parmesan cheese

Directions:
Cook sausage, onion, garlic in a large skillet until almost brown.
Add hashbrowns, garlic and salt and pepper.
Cook until as crispy as you like,flipping mixture as needed.
Make sure to check that you won't need additional oil to prevent sticking (depends on sausages grease content]. This takes approximately 10-15 minutes.
If using optional ingredients: once crispiness has been achieved. Top hash with Parmesan cheese. Cover and let set until cheese is melted (approximately 3 minutes].
Serve with marinara sauce drizzled over all.
Grandma Best's Chocolate Chip Cookies


Ingredients:
shortening, butter, margarine, sugar, brown sugar, walnuts, eggs, vanilla extract, flour, baking soda, salt, chocolate chips

Directions:
Preheat oven to 375°F.
Mix thoroughly shortening, butter and sugars, salt, eggs and vanilla.
Blend in remaining ingredients.
Bake 8- 10 minutes until golden brown.  Do not overbake.
*if using self rising flour, omit baking soda and salt.
(For a softer, rounder cookie, add additional 1/2 cup flour].
Roasted Carrot Ginger Soup


Ingredients:
carrots, parsnip, onion, fresh ginger, unsalted butter, dark brown sugar, rich chicken broth, salt, cayenne pepper

Directions:
Preheat oven to 350 degrees.
Combine carrots, parsnips, onion & ginger in a shallow roasting pan to fit.  Dot with the butter and sprinkle with the brown sugar.
Pour 2 cups of chicken broth into the pan, cover well & bake until vegetables are very tender (approx. 2 hours].
Transfer the vegetables and broth to a large pot.
Add the remaining 6 cups of chicken broth, the salt & cayenne pepper.
Bring to a boil, reduce the heat and simmer, partially covered, for 10 minutes.
Puree the soup in batches in a blender or food processor, adding more broth if necessary.  Return the soup to the pot.
Adjust the seasonings and heat through.
Serve each portion dolloped with a teaspoon of creme fraiche and/or chopped chives (OPTIONAL].
Grandma's Crispy Pork Wontons
Category: appetizers-and-snacks
By Lady_Charee

Grandma's crispy wontons are filled with pork, celery, carrots and a blend of spices, then deep fried to perfection!

Ingredients:
1 pound ground pork
1 cup diced celery
1 cup shredded carrot
1 cup diced onion
3 cloves garlic, minced
1 teaspoon salt
1 tablespoon ground black pepper
¼ cup soy sauce
1 (14 ounce) package wonton wrappers
2  eggs, beaten
1 quart canola oil for frying

Directions:
Mix together the ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet. Heat the canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C). Fry the wontons, about 6 at a time, until they turn golden brown and float to the top, 3 to 4 minutes. Remove, and drain on a paper towel-lined plate.

Prep time: 1 hr
Cook time: 24 mins
Total time: 1 hr 24 mins
Yields: 4 dozen wontons

Calories: 265.6
Fat: 14.1 g
Saturated fat: 3.3 g
Carbohydrates: 22.5 g
Sugars: 1.3 g
Dietary fiber: 1.4 g
Protein: 11.7 g
Cholesterol: 58.5 mg
Sodium: 727.3 mg
Tasty Cinnamon Sugar Topping for Bread Machine Bread


Ingredients:
white sugar, brown sugar, cinnamon, egg

Directions:
Combine all ingredients until well mixed.
Brush on top of bread after it has risen and just before browning begins. (This is usually within the last hour to 45 minutes for me].
Yellow Turnip Soubise


Ingredients:
turnips, onion, long-grain rice, water, salt

Directions:
Put the turnips, onions,water and salt in a large pot and bring to a boil.
Add the rice, stir until well mixed and cover.
Lower the heat and simmer for 50 minutes, or until the vegetables are very soft.
In several batches, puree contents of pot in a food processor or blender until smooth.
Return the puree to the pot.  Salt and pepper to taste.
This soup gets better as it sits and is better the next day.
Nutella®-Stuffed French Toast
Category: breakfast-and-brunch
By Anne Tomlinson

My daughter loves when I make this stuffed French toast. You could add some sliced fruit to the sandwich if you'd like; try bananas or strawberries. Dust with powered sugar and serve with pancake syrup.

Ingredients:
2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
4 slices cinnamon bread (such as Pepperidge Farm®)
¼ cup milk
1  large egg, beaten
¼ teaspoon vanilla extract
cooking spray

Directions:
Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches. Beat milk, egg, and vanilla extract together in a shallow bowl until smooth. Soak each sandwich in the milk mixture until the bread is moistened, about 15 seconds per side. Prepare a nonstick pan with cooking spray and heat over medium-high heat. Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until other side is browned, about 1 minute more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 296
Fat: 12.8 g
Saturated fat: 2.7 g
Carbohydrates: 39.6 g
Sugars: 18.3 g
Dietary fiber: 4.1 g
Protein: 11.2 g
Cholesterol: 95.4 mg
Sodium: 295.8 mg
Sour Cream Au Gratin Potatoes


Ingredients:
potatoes, butter, margarine, cheddar cheese, sour cream, onion

Directions:
Cook potatoes with skins on, till tender.
Cool.
Peel potatoes when cold; then cut into small cubes, or grate.
Place the potatoes into a 9x13-inch pan.
Combine all other ingredients, and pour over potatoes.
Cover and bake at 325° for 30-45 minutes.
EASY AND DELICIOUS!
Cabbage With Roasted Besan Flour


Ingredients:
besan flour, mustard seeds, cumin seed, onions, garlic cloves, salt, cabbage, red chili powder, curry leaves

Directions:
Heat a wok and in medium flame dry roast the besan flour carefully to golden brown without burning it and keep aside.
Heat oil in a pan. Saute it with mustard seeds and  cumin seeds.
After it splutters add the onions and fry till colour changes and now add the garlic and give a stir.
Add salt and stir.
Now add the cabbage.
Don't add water or don't close the lid.
Let the cabbage get cooked by stirring then and there for 10 minutes in medium flame.
Now add the red chilly powder and mix well.
Add the rosted besan flour and stir for a minute.
Garnish with curry leaves.
Ice-Cream Cake Roll


Ingredients:
all-purpose flour, cocoa powder, baking powder, salt, eggs, granulated sugar, vanilla extract, confectioners' sugar, ice cream

Directions:
Heat oven to 350°F Coat a 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder and salt. In a large bowl, beat eggs with an electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350°F for 12 minutes or until cake springs back when lightly touched.
Dust a clean kitchen towel with confectioners' sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges. Reroll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight. If frozen overnight, let stand at room temperature 20 minutes before serving. To serve, carefully remove plastic wrap and drizzle cake with chocolate syrup.
Strawberry Shortcake
Category: desserts
By Denyse

An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.

Ingredients:
3 pints fresh strawberries
½ cup white sugar
2 ¼ cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
¼ teaspoon salt
⅓ cup shortening
1  egg
⅔ cup milk
2 cups whipped heavy cream

Directions:
Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 8-inch round cake

Calories: 430.2
Fat: 21.4 g
Saturated fat: 9.5 g
Carbohydrates: 55.2 g
Sugars: 23.3 g
Dietary fiber: 3.6 g
Protein: 6.6 g
Cholesterol: 65.8 mg
Sodium: 347 mg