xiaoxl/recipe_data huggingface dataset:
Air Fryer Vegan Sweet Potato Fritters
Category: side-dish
By Yoly

Crunchy yet soft on the inside with a hint of spiciness, these creamy sweet potato fritters are quick to make in an air fryer. Plus they're vegan!

Ingredients:
1 ½ cups shredded sweet potato
½ cup almond flour
¼ cup finely diced onions
½ tablespoon olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
avocado oil cooking spray

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Combine shredded sweet potato, almond flour, onions, olive oil, salt, pepper, and turmeric in a bowl; stir until well combined. Scoop into 9 balls using a large cookie scoop and form into patties. Place patties into the air fryer basket making sure they are not touching. Spray tops with cooking spray. Cook in the preheated air fryer until fritters start to brown at the edges, 10 to 12 minutes. Flip fritters over, spray with cooking spray, and air fry an additional 6 to 8 minutes. Let rest for 1 minute before removing from the air fryer basket.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 9 fritters

Calories: 66.4
Fat: 4.2 g
Saturated fat: 0.4 g
Carbohydrates: 6 g
Sugars: 1.3 g
Dietary fiber: 1.4 g
Protein: 1.8 g
Sodium: 140.3 mg
Blackberry Jelly Like Grandma Made


Ingredients:
sugar, water

Directions:
Rinse berries and place in large kettle with water.
Bring to a boil and simmer for 5 minutes.
Drain berries and put threw cheesecloth to remove all seeds.
Add back to kettle with sugar.
Boil to 220 degrees (-2 degrees for each 1000 feet above sea level]- I just used 220 in Ohio.?.
I have noticed I need to boil at the 220 mark for awhile for a nice gel, so make sure you not only hit the 220 mark but go for 221, to be on the safe side.
Put in sterilized jars.
Spinach Salad With Oranges + Dressing


Ingredients:
fresh spinach, mandarin oranges, fresh mushrooms, ketchup, cider vinegar, Worcestershire sauce, sugar, onions, salt, pepper

Directions:
In a large salad bowl, toss the spinach, oranges, mushrooms and bacon.  Set aside.
In a blender or food processor, combine the ketchup, vinegar, Worcestershire sauce, sugar, onion, salt and pepper.
Cover and process until smooth.
While blending, gradually add oil in a steady stream.
Yields 4-6 servings.
Hot and Sour Soup


Ingredients:
pork, cake tofu, bamboo shoots, cornflour, water, dry sherry, light soy sauce, rice vinegar, white pepper, salt, spring onions

Directions:
Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk.
Thinly slice the bamboo shoots, tofu and chicken or pork.
Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide.
Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute.
Add the soy sauce, wine and vinegar.
Bring back to a boil and add the paste add the peppe and season with salt.
Serve hot and sprinle the spring onions.
Panang Tofu Souffle - Vegan


Ingredients:
red bell pepper, green onion, Thai basil, regular basil, firm tofu, coconut milk, panang curry paste, sugar, salt, pepper

Directions:
Preheat oven to 350 degrees F.
Heat oil in a frying pan and sauté bell pepper, onion for 5 minutes.
In a blender or food processor, blend tofu, coconut milk, curry paste, sugar, salt and pepper until smooth.
Pour mixture into a soufflé dish or small casserole and add peppers, onions and basil.
Place dish in a roasting pan that is filled half way with water.
Bake for 30-45 minutes or until soufflé is firm and top is golden brown.
Serve with jasmine rice.
Lime Chutney


Ingredients:
limes, salt, raisins, sultanas, ground cumin, ground coriander, black mustard seeds, chili powder, ground black pepper, garlic cloves, gingerroot, malt vinegar, soft brown sugar

Directions:
Cut 10 ripened yellowed limes into eight wedges each.  Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
Drain, rinse well and mix with raisins and sultanas.  Process in batches in food processor until coarsely chopped.
Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don’t overcook ginger or it will become bitter.].
Cook over medium heat for 2-3 minutes, or until very aromatic.
Add the lime mixture, vinegar and soft brown sugar.  Bring to the boil, stirring until the sugar dissolves.
Reduce the heat and simmer for 1½ hours, stirring occasionally.  Pour into warm, sterilized jars and seal.
Refrigerate after opening.  Makes about 2½ cups (600ml].
Artichoke Pesto


Ingredients:
frozen artichoke hearts, fresh parsley leaves, walnuts, lemon, juice and zest of, garlic cloves, kosher salt, fresh ground black pepper, extra virgin olive oil, parmesan cheese

Directions:
In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
Then, with the machine running, drizzle in the extra-virgin olive oil.
Mix in parmesan and serve with crostini.
Frank's Hash Brown Cornflake Casserole


Ingredients:
hash browns, butter, salt, pepper, sour cream, cheddar cheese, onion, butter

Directions:
Preheat oven to 350 degrees., Mix first 8 ingredients. Pour into 13 x 9 baking dish., Add corn flakes then drizzle melted butter over., Bake 45-60 minutes.
Chilean Meat Pie


Ingredients:
ground beef, olive oil, onion, cumin, paprika, salt, black pepper, oregano, black olives, corn, milk, sugar, olive oil

Directions:
In heavy skillet, brown  the meat drain off the fat and remove.
to a 3 - 4 quart casserole dish and set aside.
Add oil to the skillet and saute onion, chile, cumin, paprika, salt, pepper and oregano.
Add the sauteed mixture to the meat and mix.
Arrange the olives over the top.
Put corn, milk, and sugar in blender and puree.
Heat a bit of  oil in a  skillet, add pureed corn and simmer until the corn mixture starts to thicken.
Pour this mixture over the meat mixture.
Bake in 350 degree oven for 45 to 60 minutes or until top is brown.
Remove from oven and let sit for 10 minutes before serving.
My Kids Coconut Squares


Ingredients:
butter, light brown sugar, flour, eggs, salt, vanilla, flaked coconut, walnuts, flour, light brown sugar

Directions:
Into a large bowl put:.
1 / 2   cup soft butter.
1 / 2   cup packed light brown sugar.
beat until fluffy then add:.
1  cup sifted  flour
mix well then pat into a greased  12 X 9 X 2 pan
and bake this cookie dough at 350 for 10 minutes.
While the above is baking  using that same bowl:.
place.
2    slightly beaten eggs
1/2  teaspoon salt.
2     teaspoons vanilla.
4     ounces of flaked coconut.
1     cup of any walnuts
1/4   cup sifted flour 1 cup packed light brown sugar.
mix well and spread  over  the.
cookie dough that just came out of the oven   and  return to the oven for 15 minutes.
As soon as it comes out of the oven ( and is still hot] score it into
1 inch squares and this should make 6 dozen one inch cookies.
leave in pan to cool then take out and separate -- Freezes well and ships well.
Our Favourite Belgian Waffles


Ingredients:
milk, eggs, butter, sugar, flour, salt

Directions:
Mix together flour, egg yolks, sugar, salt and the milk until you obtain a dough without lumps.
Add the melted butter and the whipped egg whites.
Bake in a hot waffle iron. You only need to grease it for the first waffle if you're using an non-stick waffle iron.
Serve hot with some powdered sugar on top.
Stormero's


Ingredients:
butter, brown sugar, sugar, egg, vanilla, flour, baking soda, salt, peanut butter

Directions:
For cookies:.
Mix butter, sugars, egg and vanilla.
In a separate bowl, combine flour, baking soda and salt.
Slowly add both mixtures together. Add 2 cups chocolate chips.
Bake at 350 for 8-10 minutes or until cookies look ALMOST done, but not fully cooked. They will finish cooking while they cool.
Once cookes have cooled, melt remaining 1 cup of chocolate chips with 1 cup peanut butter. (an easier methood is to buy a bag of chocolate and peanut butter chips and melt].
Spoon melted chocolate/peanut butter over the cooled cookie. Don't let the chocolate spill over the sides.
Add 7-10 paunut butter M&M's on top.
Let the chocolate/peanut butter mixture harden before serving.
Pesto Hummus


Ingredients:
fresh basil, garlic cloves, extra virgin olive oil, tahini, lemon juice, water, garbanzo beans, salt

Directions:
In a food processor, place all the ingredients except for beans and salt and process until smooth.
Add beans and salt and process again. Taste and adjust the amount of salt.
Infuse love and serve with chips or veggie sticks.
Easy Peas and Cheese Salad


Ingredients:
cheddar cheese, mayonnaise

Directions:
Put peas into colander and run hot tap water on them for two to three minutes, until peas are cold but not frozen.
Strain all water from peas and place into large mixing bowl.
Add cheese and mayo.
Mix well and serve.
May garnish with a sliced hard boiled egg.  May add black pepper and/or to suit your taste.
Mom's Fabulous Chicken Pot Pie with Biscuit Crust
Category: main-dish
By Pam

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Ingredients:
¼ cup butter
1 small onion, chopped
3  celery ribs, chopped
3  carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1  egg yolk, beaten
1 tablespoon water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 pot pie

Calories: 577.4
Fat: 31.2 g
Saturated fat: 13.6 g
Carbohydrates: 44.7 g
Sugars: 10.4 g
Dietary fiber: 3.5 g
Protein: 27.1 g
Cholesterol: 120.4 mg
Sodium: 1026.1 mg
Garlic Cream Sauce over Chicken Breasts
Category: meat-and-poultry
By Carolyn Sheppard

An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.

Ingredients:
4  skinless, boneless chicken breast halves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon butter
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 tablespoon all-purpose flour
1 cup heavy whipping cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 ounces cream cheese, softened

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chicken breasts with oregano, basil, salt, and black pepper. Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes. Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 493.7
Fat: 39 g
Saturated fat: 21.7 g
Carbohydrates: 5.3 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 30.3 g
Cholesterol: 178.8 mg
Sodium: 705.5 mg
Hearty Tomato and Olive Bread


Ingredients:
boiling water, sun-dried tomatoes, kalamata olives, instant yeast, bread flour, extra virgin olive oil, salt, egg

Directions:
Combine the tomatoes with boiling water.
Cover and let steap for 30 minutes.
Strain the tomatoes reserving the liquid. Dice the tomatoes and set aside.
Heat the reserved “tomato” liquid to between 100 and 110 degrees. Pour yeast over top and stir to combine. If you are not using instant yeast you will need to let stand for 5 minutes.
Add 3 cups flour, chopped tomatoes, olives, oil, salt and egg.
Mix until a soft dough forms.
Switch out the paddle for a dough hook. Start out on a low speed and add flour a tablespoon at a time. Increase the speed to medium and keep letting the hook work the dough while adding flour until the dough is smooth and elastic, approximately 8 minutes.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover with a warm damp towel and let rise in a warm place (85°], free from drafts, 45 minutes or until doubled in size.
Punch down the dough and form into a rectangular loaf, roughly 8"x14". You can also roll this out, fold it into a rectangle and place into a greased loaf pan. I chose to cook this on my pizza stone.
Preheat oven to 450 degrees.
Cover and let rise until doubled in size.
Bake for approximately 40 minutes until the loaf is brown and sounds hollow when you tap it on the bottom. Let rest on a wire rack until cool.
Slice and serve. Use for sandwiches, dipping into soups and stews or just with an olive tappenade.
Step by Step Photo Recipe at http://sourdoughusa.com/?p=1151.
Bucatini All'Amatriciana
Category: world-cuisine
By CHEF CARLO APOLLONI

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Ingredients:
5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3  crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain. Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes. Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Prep time: 10 mins
Cook time: 29 mins
Total time: 39 mins
Yields: 2 servings

Calories: 633.9
Fat: 35.9 g
Saturated fat: 7.4 g
Carbohydrates: 60.1 g
Sugars: 0.8 g
Dietary fiber: 3.2 g
Protein: 17.3 g
Cholesterol: 21.9 mg
Sodium: 478.1 mg
Cheryl's German Chocolate Bars With Coconut


Ingredients:
sweetened condensed milk, butter, coconut, pecans

Directions:
Preheat oven to 350 degrees.
Grease and flour 13 x 9 inch pan.
Melt caramels with 1/2 of the can of sweetened condensed milk.
In a separate bowl, combine cake mix with melted butter and the other 1/2 of the can of the sweetened condensed milk.
Stir well.
Spread 1/2 of the cake mix mixture in pan and bake for 6 to 8 minutes.
Remove from oven and cover with melted caramels, chips, coconut and pecans.
Crumble remaining cake mixture on top. You can use a piece of waxed paper to try to spread it out a little bit.
Bake for another 15 minutes.
Refrigerate overnight and allow to come to room temperature before cutting.
Zimbabwe Greens


Ingredients:
water, tomatoes, green onions, salt

Directions:
Finely shred the greens, discarding tough stems.
Place in a saucepan with the water.
Bring to boil and cook, stirring occasionally, just until greens are crunchy-tender (don't overcook].
Drain greens, reserving liquid.
Return greens to medium heat; add tomato and onions.
Heat through, stirring frequently.
Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to vegetables.
Heat, stirring constantly, until greens have a creamy consistency, adding more reserved liquid if mixture seems too thick.
Taste; add salt if needed.
Serves 4.
Seeing STARS!


Ingredients:
honey, cardamom, clove, fresh ginger, cinnamon, star anise, star fruit, orange, pineapple, lime, juice of

Directions:
Heat apple juice and spices to a boil.
Simmer five minutes and strain and cool.
Pour apple juice mixture with rest of ingredients into blender and blend till icy smooth.
Drink up!
Banana Creme Brulee


Ingredients:
heavy cream, bananas, sugar, sugar, vanilla extract, banana

Directions:
Preheat oven to 300.  Prepare some boiling water.
In a saucepan over medium heat, combine cream, banana puree and 2 T. sugar.  Cook, stirring occasionally until small bubbles appear around edges of pan.  Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light.  Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended.  Strain mixture through a fine sieve into a bowl.  Divide mixture among 4 ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven.  Fill pan with boiling water to halfway up sides of ramekins.  Cover pan loosely with aluminum foil.  Bake until custard is just set, about 25 minutes.  (this took an additional 9 minutes for mine, as I have deeper ramekins]  Chill 2-3 hours.
Slice bananas horizontally into 1/2" slices and arrange on top of chilled creme brulees.  Sprinkle remaining sugar over tops of bananas.  With cooking torch, move flame econtinuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.  (this is where I failed.  I was afraid to add the entire 1/3 cup sugar, so didn't get enough carmelized effect]  Serve immediately.
Pineapple Delight Cake


Ingredients:
crushed pineapple, Cool Whip, vanilla instant pudding mix

Directions:
Drain the pineapple and mix the juice with the almond extract.
Slice the pound cake into three layers.
Drizzle the pineapple juice over the cake layers.
Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides.
Sprinkle with almonds and refrigerate at least 1 hour before serving.
Spiced Mushrooms


Ingredients:
button mushrooms, ground cardamom, ground black pepper, ground nutmeg, ground cumin, ground coriander, ground turmeric, olive oil

Directions:
Place mushrooms into a large ceramic, glass or plastic bowl.
Combine two thirds of oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug.
Pour mixture over mushrooms and toss well to coat mushrooms in mixture.
Set aside to marinate for 15 minutes.
Heat a wok over high heat until hot.
Add remaining oil and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
Serve hot.
Prune and Pear Torte Slice


Ingredients:
prunes, tea, lemon juice, dessert pears, butter, phyllo pastry sheets, walnut pieces, icing sugar

Directions:
Put the prunes in a bowl with the tea and 2 tbs lemon juice. Soak overnight.
The next day, strain the soaking liquor into a saucepan. Peel, quarter, core and roughly chop the pears. Stir into the prunes with the breadcrumbs and 1 tbs of lemon juice. Preheat the oven to 200C/400F/gas 6.
Place the pastry sheets on top of each other on a work surface. Spoon the filling in a strip along one long edge, leaving 5cm clear at each end. Butter these ends and the long edge. Fold the ends over the filling. Then roll up the pastry to enclose the prune mixture. Lift onto a baking tray.
Bake for 30 minutes.
Meanwhile place the apricot preserve in the saucepan with the soaking liquor. Bubble down until a syrupy glaze remans, then strain. Brush a little glaze over the torte and sprinkle over the nuts. Carefully brush over the remaining glaze. Dust with icing sugar.
Oil-free Teriyaki Marinade


Ingredients:
soy sauce, dry sherry, ground ginger

Directions:
"Mix all ingredients together well."
Rogene's Coconut Cake With Coconut Cream Cheese Frosting


Ingredients:
instant vanilla pudding, water, eggs, coconut, walnuts, margarine, coconut, cream cheese, milk, powdered sugar, vanilla

Directions:
Blend cake mix, pudding mix, water, eggs and oil in large bowl.
Beat for 4 minutes at medium speed.
Stir in coconut and nuts.
Pour into 3 greased and floured 9" cake pans.
Bake for 35 minutes at 350 degrees.
To make the frosting: Melt 2 tbsp butter in skillet, add coconut stirring constantly over low heat until golden brown.
Spread coconut on papertowels to cool.
Cream the other 2 tbsp butter with cream cheese, add milk, beat in powdered sugar, gradually.
Blend in vanilla.
Stir in 1 3/4 cup coconut.
Frost the cake and top with remaining coconut.
Kielbasa
Category: world-cuisine
By sal

It's not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.

Ingredients:
1 pound ground pork
8 ounces lean ground beef
2 teaspoons minced garlic
1 teaspoon freshly ground black pepper
1 tablespoon salt
1 tablespoon brown sugar
½ teaspoon ground allspice
1 teaspoon fresh marjoram
½ teaspoon liquid smoke flavoring
12  sausage casings

Directions:
In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine mixtures and knead with hands to combine. Fill casings with meat mixture and refrigerate overnight. Boil or grill before serving.

Prep time: 10 mins
Total time: 13 hrs 20 mins
Yields: 1 dozen

Calories: 134.8
Fat: 9.5 g
Saturated fat: 3.6 g
Carbohydrates: 1.5 g
Sugars: 1.1 g
Dietary fiber: 0.1 g
Protein: 10.1 g
Cholesterol: 38.7 mg
Sodium: 614 mg
Spinach Egg Drop Soup


Ingredients:
fresh ginger, fresh ground white pepper, eggs

Directions:
In medium saucepan, bring the chicken stock to a boil with the sliced ginger and 1/2 teaspoon of the white pepper.
Cover and simmer over low heat for 5 minutes.
Strain and return the stock to the saucepan.
Add the julienned ginger to the stock and return it to a boil.   Reduce the heat to low.
Gently stir in the eggs, breaking them into long strands, and cook for about 30 seconds.
Stir in the spinach and remove from heat.
Season with salt and the remaining 1/2 teaspoon white pepper.
Ladle into bowls and serve immediately.