xiaoxl/recipe_data huggingface dataset:
Canada Squares
Category: desserts
By RedApple

They're all red and white with a hint of maple. When sliced, the cookies reveal a white base, red middle, and white top. They will have you singing 'O Canada' for the rest of the day!

Ingredients:
1 cup all-purpose flour
2 tablespoons confectioners' sugar
½ cup butter
⅓ cup seedless raspberry jam
⅔ cup white sugar
½ cup butter, softened
2  eggs
⅔ cup rice flour
10 drops red food coloring, or as needed
2 cups confectioners' sugar, or as needed
⅓ cup butter, softened
1 tablespoon milk, or as needed
1 teaspoon maple extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well. Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan. Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam. Preheat oven to 375 degrees F (190 degrees C). Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes. Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars. Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 55 mins
Yields: 64 1-inch squares

Calories: 156.4
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 20.4 g
Sugars: 14.5 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 32 mg
Sodium: 59.2 mg
Beer Gravy


Ingredients:
onions, garlic cloves, light brown sugar, plain flour

Directions:
Heat the vegetable oil in a large, heavey based saucepan.Add the onions, garlic & sugar & fry over a low heat for 25-30 mins, stirring occasionally, until the onionsare caramelised.
Sprinkle with the flour & cook for 1 minute Gradually stir in the ale,stock & the marmite & bring to the boil.
Reduce the heat & simmer, stirring occasionally, for 10 mins or until thickened.Keep warm until ready to serve.
Lemon Meringue Pie-Lets


Ingredients:
character(0]

Directions:
Preheat the broiler. Line a baking sheet with foil.
Arrange the cookies on the baking sheet in a single layer, spacing 1 inch apart. Place 1 marshmallow, cut side down, in the center of each cookie.
Broil until the marshmallows are golden brown, about 1 minute. Watch carefully to prevent burning!
Zwieback Toast (Teething Cookies)


Ingredients:
sugar, active dry yeast, milk, milk, butter, cinnamon, nutmeg, salt, egg, unbleached all-purpose flour

Directions:
Stir together 1/2 teaspoon of sugar, the yeast and 2 tablespoons lukewarm milk in a small bowl; let the mixture foam and bubble.
Meanwhile, heat the remaining milk and sugar and the butter, just until the butter melts.
Let the mixture cool to 100° to 105°F, or until barely warm.
Combine the milk mixture and the yeast mixture in a large bowl.
Stir in the cinnamon, nutmeg and salt, and beat in the egg.
Mix in the unbleached flour, 1/2 cup at a time.
When the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth, elastic dough, just slightly on the slack side; this should take 5 to 10 minutes. Note: This dough is also easily prepared using your bread machine's dough cycle, or with the aid of an electric mixer (knead with the dough hook for about 5 minutes].
Lightly grease a large bowl, place the dough inside, cover it with plastic wrap and let it rise until it's doubled in bulk, about 1 1/2 hours.
Punch the dough down, knead it briefly on a lightly floured work surface to remove large air bubbles, and divide it in half. Roll the pieces with your hands to form two 12-inch long cylindrical loaves.
If the dough resists rolling, let it rest, covered, for several minutes; when you return, you should find the gluten relaxed and the task much easier.
Place the loaves on a well-greased or parchment-lined baking sheet, leaving about 2 inches between them.
Cover the loaves with plastic wrap and let them rise until they've almost doubled in size, about 45 minutes.
Bake the bread in a preheated 350°F oven until it's golden brown and an instant-read thermometer inserted in the center of the loaves reads 190°F.
Cool overnight, uncovered, on a wire rack.
The next day, preheat the oven to 200°F With a serrated knife, cut the loaves diagonally into slices about 1/2-inch thick.
Place the slices, close together, on ungreased or parchment-lined baking sheets and bake them until they're completely dry, about 1 hour.
Increase the oven temperature to 300°F and bake the slices until they're lightly browned, 15 to 20 minutes, turning them halfway through the baking time to check their progress and prevent over-browning. Cool on wire racks.
When thoroughly cooled, these will keep for many weeks in an airtight container.
Note: For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture.
SWEET CORN & BEAN SOUP WITH COLLARD GREENS


Ingredients:
unsalted butter, onion, fine sea salt, tomato paste, crushed red pepper flakes, water, dried pinto beans, red pepper flakes

Directions:
Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes.
Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks.
Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.
Three Onion Spread


Ingredients:
olive oil, red onion, fresh parsley, chive & onion cream cheese

Directions:
Heat oil in a nonstick skillet over medium heat., Add onions and cook about 5 minutes, stirring occasionally, until tender., Stir in parsley and cream cheese spread until smooth., Spoon into serving dish., Can be served warm, but better cold with your choice of crackers.
Peanut Noodles
Category: main-dish
By Maureen Cram

A really easy recipe that tastes equally good served hot, warm, or cold.  Good for a packed lunch. Fettuccini or spaghetti both work great!

Ingredients:
8 ounces spaghetti
1 bunch green onions, sliced (white parts only)
2 tablespoons sesame oil
1 teaspoon minced fresh ginger root
⅓ cup peanut butter
¼ cup soy sauce
¼ cup hot water
1 tablespoon cider vinegar
1 teaspoon white sugar
¼ teaspoon crushed red pepper flakes

Directions:
Cook pasta in a large pot of boiling water until done. Drain. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes.  Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat. Toss noodles with sauce, and serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 to 4 servings

Calories: 568.4
Fat: 24.8 g
Saturated fat: 4.5 g
Carbohydrates: 70.1 g
Sugars: 8.2 g
Dietary fiber: 6.3 g
Protein: 19.7 g
Sodium: 1351.6 mg
True-Blue Potato Salad


Ingredients:
small red potatoes, green onion, celery, fat free sour cream, fresh parsley, white wine vinegar, salt, pepper, celery seed, blue cheese

Directions:
Place potatoes in a large saucepan and cover with cold water. Bring to a boil. Reduce heat, cover and cook for 15-20 minutes or until tender. Drain and rinse with cold water. Let stand until cool enough to handle or refrigerate overnight. Peel and cube potatoes.
In a large bowl, toss the potatoes, onions and celery. In a small bowl, combine the sour cream, mayonnaise, parsley, vinegar, salt, pepper and celery seed. Pour over potato mixture; toss to coat. Sprinkle with blue cheese. Cover and refrigerate for several hours before serving.
Cape Cod Portuguese Kale Soup


Ingredients:
dried red kidney beans, cannellini beans, beef broth, water, kale, onion, chorizo sausage, red wine vinegar, pepper, salt, water, potatoes, water

Directions:
Soak beans overnight in cold water. In morning, drain beans.
("OR" used canned beans and cut down cooking time.].
In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
Bring to boil. Reduce heat, cook gently for 3 hours.
Add potatoes and 1 or 2 cups more water.
Continue cooking until potatoes are tender.
Spicy Mac and Cheese Soup
Category: soups-stews-and-chili
By Keri

I was running low on groceries and needed to use pantry staples to create a filling dinner for my family. I came up with this soup and now it's become a favorite in our home. For an even creamier consistency, I sometimes use a can of evaporated milk in place of the regular milk in the recipe. Leftover taco meat or shredded rotisserie chicken can be added to make it more hearty.

Ingredients:
2 (7.25 ounce) packages macaroni and cheese mix
¼ cup butter
2 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 tablespoon garlic powder
1 teaspoon ground cumin
1 teaspoon dry mustard powder
½ teaspoon ground black pepper, or to taste
1 ½ cups milk
¾ cup sour cream, divided

Directions:
Bring a large pot of lightly salted water to a boil and stir in macaroni from the packages, retaining cheese mix packets for later use. Cook macaroni at a rolling boil over medium heat, stirring occasionally, until tender but still slightly firm, 8 to 10 minutes. Drain and rinse macaroni with cold water. Return cooked macaroni to the pot. Mix butter, chicken broth, and tomatoes with macaroni and bring mixture to a simmer over medium heat; stir in garlic powder, cumin, dry mustard, pepper, and contents of cheese mix packets. Stir in milk and reduce heat to low; heat soup almost to a simmer. Do not boil. Serve soup in bowls and top each serving with about 2 tablespoons of sour cream.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 servings

Calories: 429.5
Fat: 17.7 g
Saturated fat: 10.6 g
Carbohydrates: 53.9 g
Sugars: 10 g
Dietary fiber: 2.3 g
Protein: 14.9 g
Cholesterol: 47.3 mg
Sodium: 909.8 mg
Chicken With Sun-Dried Tomatoes & Olives


Ingredients:
boneless skinless chicken breasts, water, sun-dried tomatoes, lemon, juice and zest of, kalamata olive, olive oil, garlic powder, pepper, salt

Directions:
Using a paring knife, cut the peel from the lemon taking care to leave not include the white pith.  (Should you trim off pith, go ahead and remove it from the back of the peel.] Slice the peel into matchstick pieces.
In a small saucepan, bring the water to a slow boil. Add the peel and sun-dried tomatoes.  Cook 6-8 minutes until the tomatoes are soft.  Remove the peel and tomatoes and place them on a paper towel or clean kitchen cloth. Reserve 1/4 cup of the broth for later.  (I like to use the rest to make couscous or rice, otherwise you can discard.].
Preheat oven to 400 degrees.
To prepare chicken breasts, pound any thick ends.  Rub with 2 teaspoons of olive oil and season with pepper and garlic powder.  Use more than stated if desired. Place chicken breasts in a covered baking dish skinned side up.
Cut the tomatoes into 1/4 inch thick strips. Mix tomatoes, lemon and olives together with the remaining teaspoon of olive oil and pour on top of the chicken.
Squeeze juice from 1/2 lemon over the dressed chicken. Add the reserved 1/4 cup of tomato broth to the bottom of a baking dish and cover with top or aluminum foil. Bake for 20-22 minutes, or until juices run clear.
Emma's Chocolate Roulade


Ingredients:
eggs, granulated sugar, heavy whipping cream, powdered sugar

Directions:
Place chocolate in the top of a double boiler & heat gently, until melted.
Beat the egg yolks with the sugar until thick and creamy, then fold in the warm chocolate mixture.
Whisk the egg whites until stiff and fold into the chocolate mixture.
Turn into 8 x 12 inch jelly roll pan that has been lined with greased baking parchment.
Bake in a pre-heated moderate oven, 350 F oven for 20 to 25 minutes, until firm.
Leave in the pan for 5 mins, then cover with a clean damp cloth.
At this stage you can place covered roulade in the fridge overnight.
When fullly cooled and just before serving, whip the heavy cream to stiff peaks -- as stiff as possible without turning it into butter.
Carefully remove the cloth and turn the roulade out onto a sheet of wax paper, sprinkled thickly with icing sugar.
Peel off the baking parchment.
Fold the tablespoon of icing sugar into the whipped cream, then spread over the roulade and roll up starting on the long edge -- using the wax paper to help rolling.
Transfer to a serving dish then sprinkle with more icing sugar as required.
Oatmeal Shortbread


Ingredients:
all-purpose flour, quick oatmeal, cornstarch, icing sugar, butter

Directions:
Combine flour,oats,corn starch and icing sugar in large bowl.
With large spoon, blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a ball.
If necessary, refrigerate 30 minutes or until easy to handle.
VARIATIONS for baking.
Bake in 300° oven until edges are lightly browned.
Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
Cool completely on wire rack.
CRANBERRY WEDGES.
You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
These freeze well.
Crock Pot Marie's Chicken in Wine


Ingredients:
boneless chicken breast halves, flour, white wine, onion

Directions:
Cut up 4 boneless, skinless chicken breasts in about 1 inch pieces., Sprinkle with salt and pepper and lightly flour., Pour 1/2 cup white cooking wine into Crock Pot, add chicken., Add cream of mushroom soup and 1/2 cup chopped onions to Crock Pot., Mix., Do not add water as it makes its own gravy., Cook on low for 7-8 hours or high for 4-5 hours., Serve over egg noodles or anything else you want.
Mom's Mustard Style Potato Salad
Category: salad
By DAC92

This is a traditional potato salad that is made from scratch.

Ingredients:
6 large potatoes - peeled and cubed
3  eggs
1  onion, finely chopped
3 stalks celery, diced
3 teaspoons sweet pickle relish
1 (4 ounce) jar pimentos
2 teaspoons prepared mustard
3 tablespoons creamy salad dressing
1 teaspoon paprika

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 8 servings

Calories: 270.1
Fat: 3.6 g
Saturated fat: 0.9 g
Carbohydrates: 52.5 g
Sugars: 4.8 g
Dietary fiber: 6.9 g
Protein: 8.4 g
Cholesterol: 71.5 mg
Sodium: 116.9 mg
Cranberry Jalapeno Cream Cheese Dip
Category: appetizers-and-snacks
By WMPROS

This is a fun dip that is both sweet and spicy. I got the recipe by varying other cranberry salsa and dip recipes I have found. I got the idea of the fusion of oil from a friend. There are many ideas for use and a great item to take along when you want to surprise your friends with something they probably have not tried. Serve with Triscuits®, pita chips, or crackers.

Ingredients:
¼ cup vegetable oil
10 ounces dried sweetened cranberries
½ cup white sugar, or to taste
½ cup water, or more as needed
2 small jalapeno peppers, seeded and finely diced
1 tablespoon lemon juice
2 teaspoons dried cilantro
¼ teaspoon salt
2 (8 ounce) packages cream cheese, softened

Directions:
Heat a saucepan over medium heat; add oil. Stir cranberries into hot oil and cook until cranberries absorb most of oil, 5 to 10 minutes. Mix sugar, water, jalapeno peppers, lemon juice, cilantro, and salt into cranberries; cook until reduced and softened, 10 to 15 more minutes. Add more water if needed. Pulse cranberry mixture in a food processor or blender until very smooth; cool completely. Stir cooled cranberry mixture and cream cheese together in a bowl until smooth and creamy.

Prep time: 10 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 16 servings

Calories: 205.5
Fat: 13.2 g
Saturated fat: 6.7 g
Carbohydrates: 21.7 g
Sugars: 17.8 g
Dietary fiber: 0.9 g
Protein: 2.2 g
Cholesterol: 30.8 mg
Sodium: 119.6 mg
Hoisin Garlic Burgers


Ingredients:
lean ground beef, green onion, parsley, hoisin sauce, garlic, gingerroot, egg, water, hoisin sauce

Directions:
In bowl, combine beef, breadcrumbs, green onions, coriander, hoisin sauce, garlic, gingerroot and egg; mix well. Make 4 to 5 burgers.
In small bowl whisk together water, hoisin sauce and sesame oil. Brush half of the sauce over top of burgers.
Place on greased grill and barbecue, or place on rack on baking sheet and bake for 10 to 15 minutes (at 450F](or until no longer pink inside]. Turn patties once and brush with remaining sauce.
Grilled Duck Breasts With Red Wine and Orange Sauce


Ingredients:
honey, sherry wine vinegar, dry red wine, pumpkin pie spice, unsalted butter, duck breasts, fresh ground black pepper, fine sea salt, pumpkin pie spice

Directions:
To prepare the red wine and orange sauce.
Combine the orange juice and honey in a large skillet and bring to a simmer over medium heat.  Reduce, stirring frequently, until the mixture thickens to the consistency of a syrup, about 15 minutes.
Add the vinegar, stir to combine, and cook for 2 minutes, stirring frequently.  Add the wine, raise the heat to high and cook, stirring frequently, until the mixture reduces by half (8 to 10 minutes].  Add the chicken stock and cook, stirring frequently, until the mixture reduces to a syrupy consistency, and there is about 1-1/2 cups of liquid remaining (10 to 15 minutes].
Remove the pan from the heat, add the pumpkin pie spice, season with salt and pepper to taste and stir to incorporate.  Add the butter and gently swirl with a wooden spoon until incorporated and the sauce takes on a satiny gloss.  Keep the sauce war, over very low heat.
To prepare the duck breasts:
Using a sharp knife, carefully remove about one-third of the fatty skin from the surface of each breast.  With the tip of the knife, score the fat with a crosshatch design, being careful not to cut through to the meat.  Spread the oil evenly over the duck breasts, then sprinkle them generously with salt and pepper.  Sprinkle 2 teaspoons of the spice mixture over each breast, a teaspoon on the fatty side and a teaspoon on the other side, and press the spices into the surfaces.
Heat a large skillet on medium heat.  Place the duck breasts, skin side down, in the skillet, lower the heat just a notch to medium-low and cook for 7-8 minutes, until the skin is crisply browned.  Spoon out the excess fat from the pan as it is rendered.  Turn the breasts and cook 3-4 minutes, until the meat on the opposite side is lightly browned.  Transfer the breasts to a cutting board and set aside to rest for 5 minutes; they will continue to cook while resting.
Using a sharp carving knife, cut the duck breasts in half crosswise, then cut each half into 1/4 inch slices.  Divide among six warmed serving plates, arranging the slices fat side up.  Spoon the sauce over the duck and serve.
4 Ingredient Chicken Santa Fe


Ingredients:
whole kernel corn, black beans, boneless skinless chicken breasts, boneless skinless chicken thighs, salsa

Directions:
Dump the corn and beans into a crock pot.
Put the chicken over that, and pour the salsa over the top.
Cook on low 8-10 hours.
Shred the chicken with a fork and mix well before serving.
We like to roll this up in tortillas, but it is also good over rice or  filling sandwiches.  You can serve this with sour cream, shredded cheese, etc, but it really isn't necessary.
Sloooooow Cooked Pork Butt


Ingredients:
garlic powder, brown sugar, fresh garlic cloves, barbecue sauce, beer, water, onion, basil

Directions:
1]	Place the pork butt on your cutting board, fat side up.  Using a small, sharp knife, insert the tip into the fat side and make an incision, big and deep enough to insert one of the garlic slices well into the meat (you can use your pinky to push them all the way in].  Continue inserting the garlic slices into the fat side until you use them all up.  Make sure that they are as evenly spaced as possible.  (This also works great for beef pot roasts].
2]	Distribute the chopped onions over the bottom of your crock pot and add the water.   Sprinkle the garlic powder over the water.
3]	Turn your crock pot to high and wait until the water begins to bubble.
4]	Place the pork butt into the water, fat side up.
5]	Reduce heat to low.  Pour the bottled beer over the top of the pork and sprinkle the basil and brown sugar over the wet surface.
6]	Cook the pork butt on low for 8 to 10 hours until it starts to fall away from the bone.  (If you went through the expense of buying a boneless pork roast, test it by using two forks and pulling the meat in different directions.  If it separates easily, it’s ready!].
7]	Remove the roast from the crock pot and place it in a large bowl.  Remove the fat first and discard (I give it to my dogs].   Then, pull the meat away from the bone.  Again, I use two forks because I don’t want to have to wait until it’s cool enough to pull apart with my fingers.
8]	Pour the liquid out of your crock pot leaving the onions at the bottom.  Drop the pulled meat into the crock pot and add the barbecue sauce.  Cook on high for about one hour stirring well at first and then occasionally.
9]	SERVE!  (We love this stuff on onion Kaiser rolls with cheese].
Roasted Sweet Potato With Banana Walnut Crumbles


Ingredients:
rolled oats, walnuts, light brown sugar, kosher salt, banana, unsalted butter, sweet potato, honey

Directions:
Preheat the oven to 375 degrees F. Place a rack in the middle of the oven and another in the lower third.
Combine the oats, walnuts, sugar, salt and mashed banana, then cut in the butter. Spread the mixture on a parchment-paper-lined baking sheet. With damp hands, pat the mixture into an even 1/4-inch layer.
Place the sweet potatoes, cut-side up, in a baking pan and place on the bottom oven rack. Place the topping on the upper rack. Bake the topping until the edges are lightly browned, 15 to 18 minutes. Cool the topping, but leave the potatoes in the oven to continue cooking until a knife inserted in the center comes out easily, about 1 hour total.
When the topping is cool enough to handle, break into pea-size crumbles. Use a fork to scrape and fluff the insides of the potatoes. Sprinkle the potatoes with the crumb topping, then drizzle each with some of the honey and serve immediately.
Cook's Notes: To make this recipe gluten-free, use gluten-free rolled oats.
The banana walnut crumb topping yields about 1 1/2 cups.