xiaoxl/recipe_data huggingface dataset:
Sfeeha


Ingredients:
water, honey, olive oil, flour, salt, ground beef, onion, olive oil, allspice, cardamom, cinnamon, tahini, sour cream, pomegranate molasses, water, powdered milk

Directions:
BREAD:
Proof yeast with the water and honey.
Add oil and flour with salt.
Knead until ball forms.
Slam dough down on board 10 times.
Let dough rise until doubled.
Punch down.
Cut into egg sized balls.
Let rest while cooking meat mixture.
STUFFING:
Saute ground beef and onions in olive oil, allspice, cardamom, and cinnamon.
Add tahini, sour cream, and pomegranate molasses.
Stir to combine.
Preheat oven to 450 degrees Fahrenheit.
TO ASSEMBLE:
Grease a baking sheet.
Roll dough into a small circle.
Place stuffing in center.
Wet the outer edge of dough with water.
Take 2 sides of dough and seal them by pinching between finger and thumb.
Repeat wth other side; will resemble a star with stuffing showing.
Put on baking sheet.
Repeat until done.
Let rise 10 minutes, covered.
Brush with powdered milk mixture.
Bake 10 minutes  until underside is cooked golden.
Place under broiler until tops are golden.
Hamburger Beans


Ingredients:
ground beef, onions, garlic cloves, butter, light brown sugar

Directions:
In a large frying pan, cook hamburger until no longer pink, 10-15 minutes.
Break into small pieces with a spatula and drain off grease.
While ground beef is cooking, chop onions and peel garlic cloves & crush.
Melt butter in bottom of a large cooking pot on medium heat; saute the onions 5 minutes.
Add garlic to the onions and continue to saute until onions are translucent, another 2-3 minutes.
Add beans, ground beef and brown sugar to pot and stir well.
Heat on medium-low heat and simmer for 20-30 minutes, stirring occasionally.
Blueberry Buttermilk Muffins


Ingredients:
egg, buttermilk, all-purpose flour, sugar, baking powder, baking soda, salt, fresh blueberries

Directions:
Preheat oven to 400°F., Grease muffin tin., In large bowl beat egg. Add milk and oil., Add flour, sugar, baking powder, baking soda and salt., Fold in blueberries., Fill muffin cups 2/3 full., Bake 25 to 30 min or until golden brown.
Indian Green Chutney Sandwich


Ingredients:
chutney, tomatoes, beetroots, cucumbers, onions, potatoes, ketchup, chat masala, cheese, butter

Directions:
Apply butter on all the four slices, one surface each.
Apply the chutney on two slices on top of the butter.
Arrange the sliced vegetables.
Put the ketchup on top.
Sprinkle the chat masala.
Close the sandwiches with the buttered sides of the other two slices down.
** I only apply butter if I want to keep the sandwiches for a little while so that they do not get soggy. Otherwise, as you can see, its a pretty healthy sandwich.
Steamed Clams With Thai Basil and Chiles


Ingredients:
canola oil, garlic cloves, serrano chilies, dry white wine, fish sauce, sugar, oyster sauce, fresh ground black pepper, littleneck clams, Thai basil

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté for 1 minute or until golden.
Add chile; sauté 10 seconds. Stir in wine and next 4 ingredients (through pepper]. Bring to a boil.
Add clams; cover and cook 7 minutes or until shells open. Add basil; cover and cook for 1 minute.
Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with sauce.
Layered Mexican Salad


Ingredients:
pinto beans, iceberg lettuce, tomatoes, black olives, green onion, frozen avocado dip, sour cream, diced green chilies, milk, garlic, alfalfa sprouts, garbanzo beans, whole kernel corn, hard-boiled eggs

Directions:
Layer in a glass large salad bowl: pinto beans, bean sprouts, tomatoes, sliced eggs, green onion, corn, garbanzo beans, olives, cheese.
Add anything else you choose for your salad.
Make Dressing: In a bowl, stir together avocado dip thawed, sour cream, green chilies, garlic and milk.
Put more cheese on top of salad and then spread dressing over top so that an edge of the cheese shows.
Cover with plastic wrap and chill 2 hours-24 hours. Serve on a bed of coarsely crushed Fritos.
Garnish top with 1 tablespoons chopped tomato, 1 teaspoons of sliced black olives and a sprinkle of green onion.
Baba Ghanoush (Bahrain)


Ingredients:
eggplant, garlic cloves, tahini, salt, fresh lemon juice, yogurt, olive oil, kalamata olives

Directions:
Put the eggplant on a baking sheet and roast in a 400 degree oven for about an hour.
When the hour is up, take the eggplant out and let it cool, then remove the skin and the green top and put the soft insides into a blender.
Add the rest of the ingredients and pulse until smooth. Garnish with the kalamata olives.
Broiled Tomatoes


Ingredients:
tomatoes, garlic cloves, olive oil

Directions:
Preheat broiler.
Cut tomatoes in half and arrange them on a lightly oiled baking dish.  Sprinkle with salt and pepper.
Cut garlic in thin slivers.  Stud tomato halves with garlic.
Place tomatoes under broiler and broil 5 minutes or until garlic starts to burn.  Discard garlic and serve.
Spritz


Ingredients:
butter, sugar, flour

Directions:
Cream butter and sugar together., Add egg yolks and almond extract., Stir in flour, but don<U+0092>t over mix., Press out with a spritz gun onto ungreased cookie sheet., Bake at 400 degrees for 7-10 minutes.
Buttercream Coffee Cake


Ingredients:
butter, butter, flour, brown sugar, cinnamon, walnuts, baking powder, baking soda, salt, sugar, eggs, sour cream, vanilla, flour, salt, milk, butter, sugar, vanilla

Directions:
Cut 1/3 cup butter into 3/4 cup flour, brown sugar and cinnamon till fine.
Stir in walnuts.
Sift 1 1/2 cups flour with baking powder, soda and salt.
Cream 1/2 cup butter in bowl; add sugar and cream till light.
Add eggs one at time, beating well; blend in vanilla.
Add dry ingredients alternately wit  sour cream  to creamed mixture.
Spread in 9x9-inch floured and greased pan.   Sprinkle with walnut mixture. Bake at 325 for 50 minutes.
When cool, split horizontally and fill with  filling.  Store in refrigerator.
For the Buttercream filling:  Combine flour, salt salt and milk in saucepan.  Cook over low heat till thick, stirring constantly; cool.
Cream butter and sugar.  Add flour mixture and beat till fluffy.
Caprese on a Stick
Category: appetizers-and-snacks
By ALZ

This is a great, easy finger appetizer. I came up with it because I love Caprese but it was difficult to serve at large parties. Putting the same ingredients on a toothpick yielded great results.

Ingredients:
1 pint cherry tomatoes, halved
1 (.6 ounce) package fresh basil leaves
1 (16 ounce) package small fresh mozzarella balls
toothpicks
3 tablespoons olive oil
salt and pepper to taste

Directions:
Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until all ingredients are used. Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean. Sprinkle with salt and pepper. Serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 skewers

Calories: 215.4
Fat: 17.4 g
Saturated fat: 8.8 g
Carbohydrates: 3 g
Sugars: 1.3 g
Dietary fiber: 0.4 g
Protein: 10.5 g
Cholesterol: 44.6 mg
Sodium: 84.7 mg
Pimm's Common Cup


Ingredients:
lemon slice, orange, apple, cucumber, of fresh mint, borage

Directions:
Fill a Collins or Highball glass with ice.
Add your chosen garnishes. You can use all or a combination of the ones listed. My personal combination is lemon, orange, mint and cucumber (Or lemon, orange, mint and borage].
Pour the Pimm's into the glass.
Gently pour the fizzy lemonade into the glass by pouring down the inside of the glass while tilting the glass.
Stir gently with a swizzle stick if desired and Enjoy!
Thanksgiving for 10: Butternut Squash


Ingredients:
butter, salt, cottage cheese

Directions:
Preheat oven to 400 degrees., Salt the squash and place butter inside., Bake for 30 minutes., Remove squash meat from the skin., Mix cottage cheese with the squash.
Penne Pasta with Peppers
Category: everyday-cooking
By Donna Lasater

This excellent and easy recipe can be topped with fresh basil and Parmesan cheese to add some extra zest. Enjoy with some garlic bread for a light meal, if desired.

Ingredients:
1 pound penne pasta
2 tablespoons olive oil
2  red onions, cut into strips
2 cloves garlic, chopped
3  red bell peppers, chopped
2  yellow bell pepper, chopped

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Heat oil in a large skillet over medium heat. Add onion, garlic, red bell peppers and yellow bell peppers and saute for 10 minutes or until tender. Pour this vegetable mixture over cooked pasta and serve.

Yields: 4 to 6 servings

Calories: 431.9
Fat: 7.8 g
Saturated fat: 1.3 g
Carbohydrates: 79.9 g
Sugars: 8.6 g
Dietary fiber: 5.8 g
Protein: 14 g
Sodium: 9.7 mg
Jam Drops


Ingredients:
butter, caster sugar, egg, self raising flour, plain flour, vanilla extract

Directions:
Cream butter and sugar.
Beat in egg.
Add sifted flour to butter mix with vanilla.
Mix to a smooth dough.
Spoon teaspoon onto trays leaving room for spreading.
Press a depression in each cookie and fill with a teaspoon jam.
Bake 180 C (350 F] 15 - 20 minutes.
Remove from oven and cool on trays before moving to rack.
Honey Whole Wheat Banana Bread


Ingredients:
whole wheat flour, brown sugar, baking powder, salt, honey, buttermilk, walnuts, dates

Directions:
Preheat oven to 350 degrees F. Grease a 9 inch loaf pan.
Mix all ingredients except for walnuts and dates. Fold these in after all other ingredients are combined. Pour batter into loaf pan. Bake for 55-60 minutes or until a toothpick comes out clean. Cool slightly before removing from pan.
Penne Allarabiata


Ingredients:
tomatoes, olive oil, green chili, onion, garlic, bacon, dried basil, dried oregano, dried rosemary, cayenne pepper, Tabasco sauce, penne

Directions:
Put Penne on to boil with salt and olive oil in water.
In a decent, large frying pan, heat oil.
Add onions and bacon.
Cook over high heat.
When onions and bacon have softened a little, reduce heat and add garlic and chilli Cook until onions are very soft and bacon is cooked.
Add to frying pan, tomatoes, basil, oregano and rosemary.
Let simmer for about 5 minutes, you may need to add water if sauce is looking scant.
Taste and add salt, pepper and cayenne.
Chillis vary in temperature so you may need no extra heat or some.
Let sauce simmer for about 10 more minutes to allow flavours to mingle.
Drain pasta and stir into sauce before serving.
Excellent with fresh parsley and parmesan.
German Apple Cake


Ingredients:
shortening, white sugar, brown sugar, eggs, flour, cinnamon, baking soda, sour cream, apples, brown sugar, white sugar, cinnamon, pecans

Directions:
Preheat oven to 350 degrees F.
To prepare cake, cream together shortening, sugars and eggs.
Add dry ingredients and sour cream; mix well.
Fold in apples.
Pour batter into greased 9" x 13" baking pan.
To prepare topping, mix all ingredients.
Sprinkle over cake batter before baking.
Bake for 50-55 minutes.
Leek and Onion Focaccia


Ingredients:
leek, yellow onion, red onion, dried sage, olive oil, parmesan cheese

Directions:
Allow pizza dough to rise, then press into a greased 15X10 jelly roll pan.
Allow to rise again until doubled in size; about 30 minutes.
Make 1/4 inch indentations with fingers to "dimple" the dough.
Combine leeks, onions, mushrooms and sage; toss with oil and spread over dough.
Sprinkle with salt, pepper and Parmesan.
Bake at 425 for 20-25 minutes, or until golden.
Greek Lemon Garlic Chicken


Ingredients:
boneless skinless chicken breasts, butter, garlic cloves, lemon juice

Directions:
fry chicken , butter, and garlic for 2 minutes being careful not to let the garlic brown.
Add lemon juice , salt and pepper
fry until done.
serve with rice.
Olive Garden Strawberry Fresco


Ingredients:
citrus-infused vodka, triple sec, strawberry puree, fresh strawberries

Directions:
Shake first four ingredients in shaker with ice., Add sliced strawberries., Top with Sprite.
Real NY Jewish Rye Bread
Category: bread
By Dad's world famous

For thousands of years man has been enjoying bread. This rye bread recipe will add to this ancient enjoyment. Having lived in northwest Connecticut for over 35 years, in close proximity to NYC with its great Jewish delis, baking some of the finest rye bread going, I snagged this recipe from a friend. Hope you like it. Enjoy and share with your family, friends, and neighbors.

Ingredients:
2 cups unbleached bread flour (such as King Arthur®)
1 cup dark rye flour
3 tablespoons dry potato flakes
2 tablespoons caraway seeds
1 ½ tablespoons demerara sugar
2 ½ teaspoons instant yeast
1 ½ teaspoons sea salt
1 cup warm water
¼ cup canola oil
¼ cup sour pickle juice

Directions:
Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking. Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes. Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour. Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes. Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C). Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.

Prep time: 20 mins
Cook time: 35 mins
Total time: 3 hrs 25 mins
Yields: 1 loaf

Calories: 148.3
Fat: 4.7 g
Saturated fat: 0.4 g
Carbohydrates: 23.1 g
Sugars: 1.4 g
Dietary fiber: 3.1 g
Protein: 4.1 g
Sodium: 191.3 mg
Harissa Couscous


Ingredients:
couscous, scallions, mint, cherry tomatoes, harissa, olive oil, lemon

Directions:
Tip couscous into a heatproof bowl. Add scallions, mint and cherry tomatoes.
Pour over hot vegetable stock mixed with harissa. Stir and cover with a plate. Leave for 5 mins, then pour over olive oil and lemon juice and stir through.
Swiss Chocolate Mousse


Ingredients:
"eggs"

Directions:
1] Melt chocolate in a large bowl over hot water.
2] Use a wooden spoon to mix in the egg yolks, one at a time; beat until smooth and thick.
3] Fold in whipped cream, then softly beaten egg whites.
4] Spoon the mixture into individual serving dishes, refrigerate for several hours or until firm.
5] Decorate with extra whipped cream, strawberries and chocolate curls if desired.
Mojito Jelly - Lime and Mint Jelly


Ingredients:
of fresh mint, water, sugar, lemon zest, lime juice

Directions:
Prepare boiling water canner. Heat 5(8 oz] half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
Combine mint and water in a large pot. Simmer covered, about 20 minutes. Strain.
Return mint infused water to a large pot; boil until reduced to 3 cups. Add sugar, stirring to dissolve. Stir in lemon zest and lime juice. Bring to a boil. Stir in liquid pectin. Bring to a rolling boil. Boil hard for 1 minute.
Remove from heat. Skim foam if necessary. Stir in a few drops of food coloring, if desired.
Carefully ladle hot jelly into hot jars, leaving 1/4-inch headspace. Wipe rim and threads of jar with a clean damp cloth.  Place lid on jars and then screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
Process 10 minutes in a boiling-water canner adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Label.
Crostini
Category: appetizers-and-snacks
By BPENDILL

This is a crispy, flavorful way to serve a baguette that is so pretty it is perfect for entertaining!

Ingredients:
1  French baguette, cut into diagonal 1/2 inch slices
¼ cup olive oil
¼ cup butter or margarine
2 cloves garlic, minced
salt and pepper to taste
¼ cup grated Parmesan cheese

Directions:
Set the oven to broil at 425 degrees F (220 degrees C). In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat. Dip each slice of bread into the garlic mixture, turning to coat each side. Place Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet. Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 6 servings

Calories: 381.9
Fat: 19 g
Saturated fat: 7.1 g
Carbohydrates: 43.2 g
Sugars: 2 g
Dietary fiber: 1.8 g
Protein: 10.3 g
Cholesterol: 23.3 mg
Sodium: 597.6 mg
Braised Balsamic Chicken


Ingredients:
boneless skinless chicken breast halves, ground black pepper, olive oil, onion, diced tomatoes, dried basil, dried oregano, dried rosemary, dried thyme

Directions:
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Cream of Acorn Squash Soup


Ingredients:
butter, onions, acorn squash, unsweetened apple cider, heavy cream, curry, fresh parsley

Directions:
Melt butter in heavy large saucepan over medium heat.
Add onions and cook, stirring occasionally, about 5 minutes- do not brown.
Add squash, chicken stock and apple cider and simmer until squash is tender, about 20 minutes.
Puree mixture in processor or blender; strain into another saucepan and place over medium heat.
Stir in cream and heat through;do not boil.
Add curry powder and season to taste with salt and pepper.
Ladle soup into bowls, garnish with minced parsley and serve.
Apple Strudel


Ingredients:
egg, water, granulated sugar, all-purpose flour, ground cinnamon, raisins, confectioners' sugar

Directions:
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Sprinkle additional flour on the work surface.  Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge.  Roll up like a jelly roll.  Place seam-side down onto a baking sheet.  Tuck the ends under to seal.  Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners' sugar, if desired.
For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
For best results, make sure to toss the apples and raisins until they're evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean. Any leftover sauce is delicious over fresh berries or ice cream.
For Pear and Cranberry Strudel, you can substitute Bosc pears and dried cranberries for the apples and raisins in this recipe.
Golden Potato Coated Baked Chicken


Ingredients:
boneless skinless chicken breast halves, water, instant mashed potatoes, cornstarch

Directions:
Heat oven to 425°.
Spray 12-inch pizza pan or jelly roll pan, 15-1/2x10-1/2x1 inch, with cooking spray.
Remove fat from chicken.
Mix egg white and water in a bowl.
Mix potato mix, cornstarch,Italian seasoning and red pepper in a second bowl.
Dip chicken into egg white mixture then coat with potato mixture.
Place chicken in pan so pieces don`t touch.
Spray chicken lightly with cooking spray.
Bake uncovered about 25 minutes or until juice of chicken is no longe pink when centers of the thickest pieces are cut (do not turn chicken while baking].
Honey and Spice Sautéed Pork Hand Tacos


Ingredients:
boneless pork chop, honey, olive oil, lemon juice, soy sauce, corn tortillas, romaine lettuce, light sour cream

Directions:
Marinade: Combine honey, olive oil, lemon juice, soy sauce and ground chipotle pepper in medium bowl and whisk. Add sliced pork and let sit for 15 minutes.
Heat skillet over high heat. Add pork and cook for 1-2 minutes on each side. Once cooked, remove pork to plate and set aside.
Arrange 8 corn tortillas on platter. Sprinkle each with equal amounts shredded lettuce and pico de gallo. Arrange a few pieces of pork on each taco and top with sour cream or crema if desired.
*Substitute smoked or plain paprika as an alternative.
**Prepared pico de gallo can usually be found in your grocer’s produce department.
Chocolate Peanut Butter Fudge


Ingredients:
sugar, milk, light corn syrup, butter, pecans, peanut butter, vanilla extract

Directions:
Combine first 4 ingredients in a large sauce pot; cook over medium heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter; stir until butter melts. Cover and boil mixture 3 minutes.
Remove cover and continue to cook, without stirring, until mixture reaches soft ball stage (234 degrees]. Remove from heat and without stirring, add remaining butter, pecans, peanut butter and vanilla.  Let cool 10 minutes.
Beat mixture until well blended.  You will feel the mixture thicken as you beat.  Immediately pour into a buttered 9-inch square pan. Cool and cut fudge into 1 1/2 inch squares.
TIPS & TRICKS:
Check you thermometer before beginning to determine an accurate read for the soft-ball stage.  Remember that water boils at different temperatures at different altitudes.  I cook mine until it reaches 236 degrees.  I've read the best stage for fudge is between 236 and 238.
Do not leave out the corn syrup.  It's acts as a stabilizer.
Absolutely do not stir mixture beyond Step 1.  It WILL become grainy.  Not often do I let it 'sit for 10 minutes' in Step 2, but this is used to prevent additional crystallization of sugar granules.
Keep your fire low.  I've found a slow simmer produces a smoother texture.  It also keeps the milk from curdling.
Sausage-Stuffed Loaf


Ingredients:
ground sausage, onion, bell pepper, tomatoes, Italian-style tomato sauce, dried basil, dried oregano, sugar, anise seed, salt, garlic powder, parmesan cheese, pepper

Directions:
In a skillet, cook sausage until no longer pink.
Remove and set aside.
In the same skillet, cook onion and green pepper until tender, drain.
Stir in tomato sauce, tomatoes and seasonings.
Add meat to sauce.
Cut a wedge out of top of bread about 2 inches wide and 3/4 way through the loaf.
Fill loaf with meat sauce.
Sprinkle with cheese and ground pepper.
Wrap in heavy-duty foil.
Bake at 400 degrees for 15 to 30 minutes or until heated through.