xiaoxl/recipe_data huggingface dataset:
Pancakes Filled With Ricotta and Toblerone


Ingredients:
milk, eggs, all-purpose flour, sugar, salt, butter, ricotta cheese, heavy cream, sugar, vanilla

Directions:
Pancakes:  In a blender, reduce all the ingredients in a creamy and homogeneous mixture.  In a non-stick skillet of 7 inches lightly brushed with butter, cook 8 to 10 pancakes, one after one, until golden on each side.  Put the cooked pancakes in a plate and cover with aluminium paper to avoid drying.   Let cool.
Filling with Ricotta and Toblerone : In a bowl, mix ricotta, cream, sugar and vanilla with a whisk until the mixture is creamy and homogeneous.  With a spatula, incorporate the chocolate.
Assembling : Spread each pancake with about 3 tablespoon of the filling and roll around themselves.  Garnish with a fruit salad.
Crock Pot Caramelized Whole Onions


Ingredients:
onions, butter

Directions:
You can use just about any kind of onion for this--Vidalia, Spanish, yellow--it's your choice.
Slice the stem and root ends off each onion.  Peel the onions, but leave them whole.
Place onions and butter in crock pot and cook on low for anywhere from 12-36 hours.  The onions will get deep golden brown and literally fall apart.
Use right away or freeze for later.
Suggested uses:  in omelets, sandwiches, soups, casseroles, dips, pasta sauce, or alongside any grilled meat.
Note:  If your crock pot is big enough, you can double the amount of onions.
Swedish Potato Pancakes (Raggmunk)


Ingredients:
potatoes, flour, baking powder, salt, pepper, milk, onions, eggs, sour cream, chives

Directions:
Peel, rinse and grate the raw potatoes into a bowl of very cold water.  (If you're starting this the night before, cover bowl and refrigerate potatoes in the water til morning.].
Drain potato shreds in a wire mesh strainer or colander and using your hands, press as much moisture out as possible.   Cover with a paper towel and set aside.
Whisk together flour, baking powder, salt, pepper and one cup of the milk to make a smooth batter.
Add the grated onion, eggs and remaining milk, if needed to make a slightly thin batter.  Whisk until combined.
Stir the potato shreds into the batter.
Heat griddle or large frying pan to about 350°F and rub the griddle with a thin coat of canola oil (I use a paper towel to do this & you may need to reapply between each batch].
When oil is hot, pour 1/4 cupfuls of batter onto the griddle and cook until golden on the bottom. Flip pancake over and cook until golden on that side.
Serve with sour cream & chives or lingonberry jam.
Stuffed Potato Halves


Ingredients:
potatoes, onions, bacon, capsicum, cheese, parsley

Directions:
Wash the potatoes and bake or microwave until cooked through, set aside to cool.
Cook the sweet corn and drain, fry the bacon and crumble. Dice the rest.
You can literally use anything you like from bits of cold meat, through to cooked asparagus. The choice is yours.
Cut the potatoes in half, carefully scoop out the inside, going close to the skin but without cutting through. Mash the potatoes and add the seasoning, a dash of milk added is good if its too solid.
Carefully place the mash back into the skins - I always do 11 out of the 12 halves, as this gives more mash, so its nice and piled up.
Heat in a hot oven for about 20 minutes, covered with foil, or in the Microwave on medium for about 7-10 minutes.
Serve Hot. Goes well with salads at Barbecues, buffets or with lasagne, cannelloni, cold meats and salads.
Feta Salad


Ingredients:
romaine lettuce, seedless cucumber, lemon juice, extra virgin olive oil, black olives, feta cheese

Directions:
Place greens in a bowl., Add cucumbers, lemon juice, 2 tablespoons of oil, and salt & pepper., Toss thoroughly., Taste, and add more oil if desired., Scatter olives & feta cheese over the top and serve.
Sausage and Mushrom "Brinner" Tacos


Ingredients:
pork sausage, white mushrooms, zucchini, orange bell pepper, flour tortillas, cheese, pico de gallo, salsa, sour cream, avocado

Directions:
Brown the sausage with the taco seasoning.  Once almost browned, stir in the mushrooms, zucchini, and pepper pieces.  Saute with the sausage until the sausage is cooked through and the mushrooms begin to brown.
Spoon the sausage and mushroom mixture into the tortillas and top with favorite taco toppings.
Serve Sausage and Mushroom "Brinner" Tacos with side of rice and beans, or fresh fruit.
Oyster Sauce Chicken
Category: world-cuisine
By TAGOILELAGI

Chicken thighs baked with a sweet, garlicky oyster sauce mixture. The easiest recipe to fix when expecting unexpected company! They'll love you forever! Best served over sticky white rice, if desired. Enjoy!

Ingredients:
8  chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
¾ cup white sugar
¼ cup water

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes. Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste. After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 to 6 servings

Calories: 579.6
Fat: 28.9 g
Saturated fat: 8.2 g
Carbohydrates: 45.6 g
Sugars: 37.5 g
Dietary fiber: 0.2 g
Protein: 33.5 g
Cholesterol: 157.9 mg
Sodium: 2056.7 mg
Roasted Asparagus with Sea Salt and Parmesan
Category: trusted-brands-recipes-and-tips
By Diamond Crystal Salt

Roasted asparagus makes a simple yet elegant side dish on any holiday table, but is just as easy and delicious for a weeknight family meal!

Ingredients:
1 pound asparagus spears, trimmed and cut into 1 1/2-inch pieces
½ cup shredded Parmesan cheese
3 tablespoons butter, melted
1 teaspoon minced garlic
¾ teaspoon ground black pepper
½ teaspoon Diamond Crystal® Coarse Sea Salt
1  lemon, finely zested and juiced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place asparagus pieces in large bowl. Add Parmesan cheese, butter, garlic, black pepper, Diamond Crystal® Coarse Sea Salt, lemon juice, and lemon zest. Toss to coat evenly. Transfer asparagus to baking dish in a single layer. Bake until asparagus is tender and beginning to brown, stirring occasionally, about 15 minutes.

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

Calories: 142.6
Fat: 11.5 g
Saturated fat: 7.3 g
Carbohydrates: 5.2 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 6.5 g
Cholesterol: 30.1 mg
Sodium: 541.8 mg
Mom's Basic Vegetable Beef Stew
Category: soups-stews-and-chili
By PJandAngie

This basic recipe uses simple and often used ingredients. It can be spiced up any way, but our spices we have found bring out the best flavor and they are the key to this recipe. Ground pork or ground lamb can be substituted for ground beef. It can also be cooked on the stovetop, which we do, or slow cooker. Eat as a stew or serve over rice, crushed chips or crackers, or cornbread.

Ingredients:
1 tablespoon olive oil, or as needed
2  onions, roughly chopped, divided
4  carrots, cut into 1/2-inch rounds
1 clove garlic, minced
¼ teaspoon red pepper flakes
¼ teaspoon Greek seasoning (such as Cavender's®)  (Optional)
1 pinch dried rosemary
1 pinch ground thyme
1 pinch dried basil
1 pinch Italian seasoning
1  bay leaf
salt and ground black pepper to taste
1 (32 ounce) can diced tomatoes with juice
1 pound ground beef
4  potatoes, peeled and cut into chunks
1 stalk celery, chopped

Directions:
Pour in enough olive oil into a large stockpot to coat the bottom; add 1 onion, carrots, garlic, red pepper flakes, Greek seasoning, rosemary, thyme, basil, Italian seasoning, bay leaf, salt, and pepper. Cook and stir onion mixture over medium heat until onion is softened and lightly browned, about 15 minutes. Pour diced tomatoes over onion mixture; add ground beef, breaking apart with a wooden spoon and stir. Bring liquid to a boil and cook until ground beef is cooked through and carrots are tender, about 10 minutes. Stir potatoes, remaining onion, and celery into tomato mixture and cook until potatoes are tender, 15 to 20 minutes. Remove stockpot from heat and let sit, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 278.7
Fat: 10.8 g
Saturated fat: 3.8 g
Carbohydrates: 31.3 g
Sugars: 7.6 g
Dietary fiber: 5.4 g
Protein: 13.5 g
Cholesterol: 34.8 mg
Sodium: 279.2 mg
Great Italian Meat Balls


Ingredients:
ground beef, cheese, parsley, eggs, fresh garlic, onion, milk

Directions:
In large pot mix all except milk with hands., continue mixing until throughly blended., Add enough milk to form into balls, add more milk if needed., Shape into balls., Bake in shallow pan at 350 until browned., Add to favorite tomato sause, cook slowly 45 minutes.
Super Easy Sirloin Steak Bits


Ingredients:
butter, onion, green pepper, garlic cloves, beef broth, butter, salt, pepper

Directions:
Melt 2 tbsp butter in a pan.
Add onion and green pepper and cook for several minutes, stirring often.
Add mushrooms, cook until almost tender, then add the garlic.
Season with salt, pepper, and any herbs or spices you want. This time I added a little rosemary.
Add beef broth and simmer while you prepare the beef.
Melt 2 tbsp butter in another pan.
Add the sirloin cubes and brown on all sides.
Pour the beef mixture into the broth mixture, and simmer until the beef is cooked to your liking.
Serve over hot, cooked rice.
Crunchy Potato Chip Sandwich


Ingredients:
creamy peanut butter, dill pickle slices

Directions:
Spread peanut butter on both bread slices.
Place pickle chips on one slice.
Top with overlapping potato chips.
Close sandwich and eat.
*Plain Jane-spread mayonnaise on white bread and top with potato chips.
*Banana Crunch-spread peanut butter on white bread; add sliced bananas, and top with potato chips.
*Cheese 'n' Chips-make a grilled cheese sandwich with American cheese and potato chips on buttered white bread.
Other ideas--barbecue chips on ham and cheese sandwich; salt and vinegar chips or tuna fish sandwich.
The Stretching Chicken


Ingredients:
stewing chicken, onion, water, bay leaf

Directions:
Put your old hen, onion, & bayleaf  in the crock pot (cut up if necessary to fit but left whole is best], salt & pepper,add water (or chicken stock]& bay leaves.
Turn on crock pot to low and cook for 9-10 hours, do not open the crock pot.
Take out and cool the chicken.
Pour the stock  through a strainer.
Remove fat, you can do this by pouring the sauce in a large flat bowl& refridgerate, leave for a couple of hours and spoon off the fat.
Save the jellied consumme.  You may portion it into freezer bags and freeze it for future use
Remove skin& bones from the chicken (You can reboil this and get more stock for chicken soup or discard].
Leave in chunks or shred the chicken Keep out what you are going to use now and portion freeze the rest.
If possible vacuum seal before freezing or get out as much air as possible befor freezing
Porotos Quebrados (Green Bean and Pumpkin Stew)


Ingredients:
Japanese pumpkin, onion, garlic cloves, olive oil, water, salt, ground cumin, ground coriander, paprika, pepper, fresh corn kernels, green beans, parsley sprig, oranges

Directions:
Using a firm, heavy-duty chef's knife, cut the squash or pumpkin into bite-sized chunks.  Set aside.
Combine the onions, garlic, and olive oil in a large, deep skillet and saute over high heat for approximately 3 minutes or until the onions are soft and transparent.  Add the squash, water, salt, cumin, coriander, paprika, and pepper.  Cover the skillet and cook for approximately 12-15 minutes or until the squash is very soft and beginning to break down.  Check frequently to make sure there is sufficient water to prevent burning.  Add the corn and green beans, cover, and cook for 3-4 minutes or until the beans are softened.
Transfer the stew to an attractive serving bowl and garnish with the parsley and orange slices at the edge of the bowl.
Turtle Bread
Category: bread
By Jo

A yeasted bread that's shaped like a turtle. Kids love it!

Ingredients:
1 (.25 ounce) package instant yeast
1 tablespoon white sugar
½ cup warm water (110 degrees F)
½ cup hot milk
1 tablespoon butter
1  egg
3 cups all-purpose flour
1 teaspoon salt
¼ tablespoon raisins for decorating

Directions:
In a small mixing bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, combine the yeast mixture with the cooled milk, butter, egg, 2 cups flour and salt; beat well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Cover dough and let rest for 10 minutes. Divide dough into seven pieces. One round 2 inches in diameter, five rounds 1 inch in diameter and the remainder in one large round. Place the large round on a lightly greased cookie sheet and flatten slightly. Shape four of the 1 inch rounds into 'feet' and one into a 'tail' for the turtle. Shape the two inch round into a 'head' for the turtle Attach each piece by flattening the end which attaches to the body, wetting it slightly with water and pinching it under the turtle's 'body'. Press raisins into the turtle's head for 'eyes'. Cover the turtle with as damp cloth and let rise for 20 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). With a sharp knife, make crisscross cuts in the turtle's body to make the 'shell'. Finally, use a scissors to make a cut for the turtle's mouth. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until golden brown.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 loaf

Calories: 111.7
Fat: 1.5 g
Saturated fat: 0.7 g
Carbohydrates: 20.6 g
Sugars: 1.4 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 15.1 mg
Sodium: 169.5 mg
Grecian Quiche


Ingredients:
butter, mushrooms, pimiento, shallot, kalamata olive, eggs, milk, dry mustard, salt, black pepper, feta cheese

Directions:
Press pie crust into a 9 inch pie pan. Press into sides and bottom. Trim edges if needed.
Line with a double thickness of foil. Bake in a 450 oven for 8 minutes. Remove foil and bake for 10 more minutes.
Cool. Reduce oven temperature to 375.
In a large skillet melt butter over medium-high heat. Add mushrooms; cook and stir for 4-5 minutes or until tender.
Remove from heat. Stir in pimiento, shallots and olives.
Spoon the mixture evenly into pre-baked tart shell and set aside.
In a small bowl beat together eggs, milk, dry mustard, salt and pepper. Carefully pour over mushroom mixture.
Bake for 20-25 minutes or until just set and a knife inserted into the center comes out clean.
Sprinkle with cheese before serving.
Stuffed Capsicums or Red Bell Peppers


Ingredients:
red capsicums, butter, garlic clove, onions, ground chicken, flour, light sour cream, fresh herbs, cooked rice

Directions:
Preheat oven to 180.C.
Remove tops from capsicums, discarding seeds and membrane.
Drop capsicums in boiling water for 30 seconds then refresh in cold water and arrange standing up in a small baking dish.
Heat butter in a saucepan and saute onion & garlic & chicken mince for 5 minutes.
Pour off any fat, then add flour and cook for 1 minute, add stock and bring to the boil, stirring constantly.
Stir in sour cream, herbs and rice.
Spoon rice mixture into prepared capsicums and bake for approx 20 minutes.
Brown Sugar Cookies


Ingredients:
butter, brown sugar, egg, vanilla, all-purpose flour, cream of tartar, baking soda

Directions:
Beat butter and brown sugar together until light and flutty., Add egg and vanilla and beat well., Sift flour, baking soda, and cream of tartar together., Gradually add flour mixture to butter mixture, beating well after each addition., Blend in nuts., Separate dough into four parts., Roll each  part into a cylinder about 1 1/4" thick., Wrap in plastic wrap and refrigerate at least 2 hours., Preheat oven to 350°F., Remove dough from refrigerator, unwrap, and slice on a slight diagonal., Place about 1" apart on ungreased baking sheets., Bake at for 15 minutes, or until lightly browned on edges., Cool on wire racks.
Spicy Chicken Wraps


Ingredients:
tortillas, boneless chicken breasts, lettuce, tomatoes, cheese, onion, extra virgin olive oil, pepper, sour cream

Directions:
In a skillet, add about a tablespoon or more of extra virgin olive oil.
Start to saute onions, for about 3 mins on medium heat.
Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
Opt>Top with sour cream.
*Variation* Add cooked mexican rice to tortilla.
Clam Chowder


Ingredients:
salt, celery, potatoes, onion, clams, half-and-half, butter, cornstarch, milk, red wine vinegar

Directions:
In medium saucepan add: salt, celery, potatoes, onion,"juice" from the 2 cans of clams.
Add just enough water to cover mixture.
Simmer 8-10 minute or until potatoes are tender.
Meanwhile: In a large stockpot, bring to boil 1 half and half and butter stirring constantly.
Mix together cornstarch and milk.
Slowly stir into half and half mixture while boiling, stirring rapidly, remove from heat.
Stir in vegetable mixture.
Add red wine vinegar.
Add clams and Fresh pepper to taste!
DO NOT BOIL CLAMS!
Enjoy!
East European Cherry or Wild Berry Perogies


Ingredients:
sour cream, unbleached flour, butter, egg, salt, olive oil, cherries, berries, brown sugar, butter, heavy cream, sugar

Directions:
In a large bowl combine the sour cream, flour butter, egg an yolk, salt and olive oil.  Knead the mixture into a soft dough.
Divide the dough in half and cover for 10 minutes.
In the meantime fill a large pasta pot with water add a little salt (like you would with pasta] and bring the water to a boil then reduce heat to a simmer.
If you are using Wild Berries, in a bowl toss the berries with a heaping spoon of brown sugar and set aside.
On a floured surface roll each half of the dough into a thin circle ¼ “ thick.  Cut the dough using a 3 – 4 inch circle cutter (I just use a drinking cup ] re-roll scraps.
To assemble just place 3 cherries in the middle of the dough circle ( or 1 Tbsp wild berries].
Use a little water on the edge (just dip a finger in a bowl of water and run over edge just to help seal].
Fold the circle in half and pinch the edges to seal, continue until all the pockets have been filled.
Bring the heat up on the water to medium cook 6-8 perogies at a time about 5 minutes until they float.
Remove with a slotted spoon to a colander so they drain while the others are cooking.
In a non-stick pan melt some of the butter and sear 6-8 perogies at a time until they just start to golden.
Remove to a serving plate.
Drizzle with heavy cream and sprinkle with a sugar.
Enjoy.
* Note if you have small children its a good idea to pit the cherries.
Jan's Irish Soda Bread


Ingredients:
whole wheat flour, all-purpose flour, double-acting baking powder, salt, baking soda, brown sugar, egg, buttermilk, oatmeal

Directions:
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
Mix the egg with the buttermilk and stir into the dry ingredients just to blend.
Dust the counter with oatmeal flakes.
Turn out dough and knead about 10 times to cover with flakes and form a round ball.
Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes  or until it sounds hollow when tapped on the bottom.
If you don't want to use rye flour, use whole wheat.
It works just as well.
Roast Suckling Pig


Ingredients:
honey, soy sauce, celery, dried sage

Directions:
Rinse the cavity well with water and dry; set meat to the side.
Mix together and cook the liquid ingredients for 5 minutes.
Mix the bread cubes, celery and seasonings together.
Stuff the abdominal cavity firmly with the stuffing and sew up the opening or use skewers to seal.
Fit aluminum foil caps over the ears and tail to avoid burning.
These caps should be removed about l/2 hour before  the barbecue is completed to obtain a uniform baking color.
Leave a wooden  block in the pig's mauth, so that a red apple can be inserted when the barbecue is completed.
Briquettes are placed only on the sides of the charcoal grill and are separated from the suckling pig by the walls of a foil drip pan.  (To make this  drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the  pig to collect the rich drippings.].
Place the cooking grill over the foil drip pan.  (This will allow you to add more briquettes as needed, and to collect the basting fluids.].
Liberal usage of marinade on partially cooked suckling pig enhances the finished entree.
Chocolate Cookies


Ingredients:
butter, dark chocolate, eggs, soft brown sugar, plain flour, white chocolate chips

Directions:
Preheat oven to 200°C., Line 2 - 3 oven trays with baking paper., Melt butter and chocolate., Pour into large mixing bowl., Add eggs, sugar., Stir til well combined., Add sifted flour and cocoa., Stir in choc bits., Mix well., Drop 2 tablespoon of mixture on trays spacing well apart., continue until all the mixture is used., Bake 10 minutes or until the top feels firm., Cool on trays 2 minutes before transferring to racks.
Blueberry Ricotta Squares
Category: world-cuisine
By AuntieJ

A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.

Ingredients:
1 cup all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
⅓ cup milk
¼ cup shortening
1  egg
½ teaspoon lemon extract
1 ½ cups blueberries
2  eggs, beaten
1 ¼ cups ricotta cheese
⅓ cup white sugar
¼ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter. In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly. Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch square dish

Calories: 133.5
Fat: 4.4 g
Saturated fat: 1.2 g
Carbohydrates: 21.9 g
Sugars: 15.2 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 35.3 mg
Sodium: 43.6 mg
Chicken in a Biskit Dip


Ingredients:
mayonnaise, cream cheese, chives, Worcestershire sauce

Directions:
Mix all ingredients together except crackers., Serve with crackers.
The Ruby Pear Tea Parlor's Cinnamon Chip Scones


Ingredients:
self rising flour, sugar, butter, evaporated milk

Directions:
1. Preheat oven to 350 degrees.
2. Combine flour and sugar. Cut in the butter. Add cinnamon chips and mix well. Add the evaporated milk and mix well to form dough.
3. Turn out onto a floured surface.Knead lightly and pat out to 1/2 inch thickness. Cut out 2 inch scone portions.
4. Bake for 13 minutes.