xiaoxl/recipe_data huggingface dataset:
Bull's Eye Breakfast


Ingredients:
butter, margarine, egg

Directions:
Heat a griddle or pan to medium-high heat, and butter both sides of a slice of bread. I find it it easiest for cleanup (and to avoid buttering the rest of my kitchen] to do this step on a sheet of wax paper.
With a biscuit cutter, the rim of a glass, or just a knife, cut a large circle out of the center of the bread.
Place the bread and the bread circle in the heated pan (the butter should make a "sizzling" sound].
Once you hear the "sizzling" sound, crack the egg directly into the pan, in the middle of the piece of bread from which you cut the circle.
When the white of the egg is not see-through anymore, turn the egg/bread combo over. Turn the bread circle over also.
Cook until bread is brown on both sides (like toast] and egg in the middle of egg/bread combo is over-easy (the white is cooked on both sides while the yolk is liquid].
Best Ever Party Appetizer
Category: appetizers-and-snacks
By J.Coulson

Marinated goat's cheese with sun-dried tomatoes. Serve with sliced French bread.

Ingredients:
12 ounces goat cheese
3 tablespoons olive oil
1 cup oil-packed sun-dried tomatoes, drained and diced
1 cup black olives, chopped
4 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
3 cloves garlic, halved

Directions:
Slice goat cheese into one inch pieces and place in a single layer on a large platter. Sprinkle olive oil, sun-dried tomatoes, black olives, basil and rosemary over the cheese. Using toothpicks, insert the garlic cloves into the cheese throughout the mixture. Allow the mixture to marinate 6 hours, or overnight, in the refrigerator. Remove the toothpicks, and serve with sliced French bread.

Prep time: 20 mins
Total time: 6 hrs 20 mins
Yields: 10 servings

Calories: 201.5
Fat: 17.3 g
Saturated fat: 8 g
Carbohydrates: 4.7 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 8.1 g
Cholesterol: 26.9 mg
Sodium: 328.9 mg
Dutch-Style Beef and Cabbage (Crock Pot)


Ingredients:
beef round steak, flour, salt, pepper, onions, hot water, cider vinegar, beef bouillon granules, cabbage

Directions:
Slice round steak into thin strips.
Combine flour, salt, and pepper; coat meat with flour mixture.
Heat oil in skillet and brown meat on all sides; transfer meat to crockery cooker.
Add onions.
In same skillet, add water, vinegar, and bouillon granules.
Stir together, scraping browned bits from skillet; pour over meat and onions in crockery cooker.
Cover and cook on LOW for 8 hours.
About 15 minutes before serving, cut cabbage into 4 or 5 wedges.
Cook in a 3 quart saucepan in a large amount of salted water until tender, 10 to 12 minutes; Drain well.
Serve beef mixture over cabbage wedges.
NOTE: I just add the cabbage to the crock pot over the beef and onions.
I think it's more flavorful that way.
You can bake this in the oven.
Place in a covered casserole dish and bake@ 300 for 2 hours You should double water, vinegar, bouillon mixture if you choose to bake it.
Check liquid during baking and add more if too dry.
Slow Roasted Tomato and Olive Appetizer


Ingredients:
basil, extra virgin olive oil, nicoise olive, rosemary, plum tomatoes

Directions:
Preheat oven to 275 degrees.  In a mini food processor, process the basil, olive oil, olives and rosemary to a paste.
Arrange the tomato slices on a large, rimmed baking sheet and season with salt and pepper.  Spread about 1 teaspoon of the tapenade over each tomato slice.  Bake for 1 1/2 hours until the tomatoes are very tender.
Serve hot or warm.
Gluten Free Blueberry Muffins


Ingredients:
baking powder, baking soda, cinnamon, ground cloves, kosher salt, eggs, applesauce, olive oil, blueberries

Directions:
Preheat oven to 375°.  Lightly grease the muffin tin or use muffin liners.
In a medium size bowl combine all dry ingredients and whisk together.
In a large bowl combine eggs, applesauce and oil.
Slowly pour dry ingredients into the wet mixture bowl and stir with a fork until completely moistened.  Fold in the blueberries.
Pour batter into muffin cups and bake for approximately 15 - 20 minutes, depending on the size of the pour until the tops of the muffins are browned and slight pressure on the top does not make a dent.
Banana Oatmeal Cake


Ingredients:
shortening, bananas, sugar, buttermilk, vanilla, egg, all-purpose flour, quick-cooking oats, oats, baking soda, ground cinnamon, baking powder, ground cloves, raisins

Directions:
Heat oven to 350 degrees F.
Grease rectangular pan with shortening.
Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
Stir in chopped nuts and raisins.
Spread batter in pan.
Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
Cool completely on wire rack.
Caramel Cake
Category: desserts
By dcarrier1021

Moist, delicious layer cake with caramel icing.

Ingredients:
3 cups white sugar
1 ½ cups butter
5  eggs
3 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups whole milk
1 teaspoon vanilla extract
1 (16 ounce) package brown sugar
1 cup butter
¼ teaspoon salt
⅔ cup evaporated milk
1 (16 ounce) package confectioners' sugar, sifted
2 teaspoons pure vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans. Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well. Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour. Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes. Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency. Spread icing onto the cooled cake layers. Stack layers; ice top and sides.

Prep time: 40 mins
Cook time: 37 mins
Total time: 2 hrs 22 mins
Yields: 1 9-inch layer cake

Calories: 1019.4
Fat: 42.7 g
Saturated fat: 26.1 g
Carbohydrates: 154.5 g
Sugars: 125.7 g
Dietary fiber: 1 g
Protein: 8.6 g
Cholesterol: 185.8 mg
Sodium: 455.4 mg
Vegetarian Stuffed Eggplant (Aubergine)


Ingredients:
eggplants, salt, onion, green pepper, zucchini, garlic cloves, tomato paste, sugar, salt, black pepper, oregano, kidney beans, muenster cheese

Directions:
Preheat oven to 350°F.
Wash the eggplant well--do not peel.
Cut each eggplant in half lengthwise.
Scoop out centers, leaving a 1-inch shell.
Dice eggplant pulp and reserve.
Fill a large skillet with ½ inch of water and 1 teaspoon salt.
Place the eggplant shells in the water, skin side up, and bring to a boil over a high flame.
Lower the flame, cover and let simmer for 10 minutes.
Drain the shells and put them on a baking sheet, skin side down.
Heat oil in a large skillet and sauté the onion, green pepper, zucchini, garlic and the reserved eggplant until tender.
Add tomato paste, sugar, seasonings, and the cooked kidney beans.
Simmer uncovered 10 minutes longer.
Fill shells with vegetable mixture and top with grated cheese.
Bake for 10 minutes.
May's Applecake


Ingredients:
butter, plain flour, sugar, baking powder, buttermilk, green apples, cinnamon

Directions:
Preheat oven to 200 degrees C [180 degrees C fan force] or 390 degree F [355 degree F fan force].
Melt butter.
Mix flour, sugar, baking powder and buttermilk in a medium size bowl.
Add butter to mixture and mix well.
Pour mixture into a broad pie dish and bake for 8 minutes.
Peel and slice apples.
Remove dish from oven and post apple slices into mixture.
Sprinkle with sugar and cinnamon and bake for a further 35 minutes.
Serve with double cream or vanilla ice cream.
Blueberry Banana Milkshake
Category: drinks
By Lisa Altmiller

This is my kid's favorite milkshake. Made with vanilla ice cream and yummy, healthy blueberries and bananas, it's a perfect summertime treat!

Ingredients:
2 cups vanilla ice cream
1 cup milk
1 ½ cups blueberries
1  banana
¼ cup white sugar
1 teaspoon vanilla extract

Directions:
Place vanilla ice cream and milk in a blender and blend until smooth. Add blueberries, banana, sugar, and vanilla extract; blend until evenly mixed.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 271.9
Fat: 8.7 g
Saturated fat: 5.3 g
Carbohydrates: 45.7 g
Sugars: 38.5 g
Dietary fiber: 2.5 g
Protein: 5 g
Cholesterol: 33.9 mg
Sodium: 78.7 mg
Orange Glorious II
Category: drinks
By ADH

Frozen orange beverage that tastes just like the one in the mall! You have got to try it! This can be frozen and enjoyed as an Italian ice as well!

Ingredients:
1 (6 ounce) can frozen orange juice concentrate
1 cup milk
1 cup water
½ cup white sugar
1 teaspoon vanilla extract
12 cubes  ice

Directions:
In a blender, combine orange juice concentrate, milk, water, sugar and vanilla. Add ice cubes and blend until smooth. Pour into glasses and serve.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 215
Fat: 1.3 g
Saturated fat: 0.8 g
Carbohydrates: 48.3 g
Sugars: 47.9 g
Dietary fiber: 0.4 g
Protein: 3.3 g
Cholesterol: 4.9 mg
Sodium: 28.6 mg
Berber Spice Roasted Chickpeas


Ingredients:
dried garbanzo beans, salt, olive oil, mixed spice

Directions:
If using Dried Chickpeas: Put rinsed chickpeas in a medium saucepan and cover with water. Let sit overnight or at least eight hours. (Note: I use a crock pot to cook the beans overnight.].
Drain, rinse and add water to cover by 2 inches. Add salt. Bring to a boil, then reduce heat to a good simmer and allow to cook for about 45 minutes or until tender. They should be cooked through but not mushy.
Drain well and lay on a baking sheet or a kitchen towel to dry.
Canned Chickpeas: Rinse well and set aside to dry.
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper.
Place chickpeas on the baking sheet and drizzle with oil and the berber spice mix. Shake pan to roll chickpeas to distribute the oil and spices. The beans should be all in an even single layer.
Bake for about 30 minutes, shaking pan every 10 minutes or so to move the chickpeas around. When done, the garbanzo beans should be slightly crunchy on the outside but still soft inside.
Sauteed Potatoes with Kale
Category: everyday-cooking
By BeccaM

This is a delicious sauteed kale recipe that I got from my mom and tweaked a bit. It tastes so good that even my 18-month-old son will eat it! Serve with extra olive oil and salt, if desired. We enjoy this recipe with plenty of salt and oil. I do not measure exactly. It's a recipe you can play around with!

Ingredients:
2 pounds white potatoes, cubed
½ cup extra-virgin olive oil, divided
1 bunch kale, stemmed and torn into pieces
1 large onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still holding their shape, about 15 minutes. Drain. Meanwhile, heat 2 tablespoons olive oil in a large frying pan over medium-high heat until quite hot. Toss in pieces of kale; reduce heat to medium. Cover and cook, stirring often, until kale begins to soften and crisp slightly, about 5 minutes. Add onion; cook until softened and translucent, 2 to 3 minutes. Stir in garlic. Add remaining olive oil when onions are beginning to brown. Stir in potatoes and season with salt and pepper. Cover and cook until potatoes are completely softened, about 5 minutes. Remove lid; cook and stir until potatoes just begin to brown, about 10 minutes more.

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

Calories: 484.1
Fat: 29.1 g
Saturated fat: 4.1 g
Carbohydrates: 51.4 g
Sugars: 4.2 g
Dietary fiber: 8.4 g
Protein: 8.1 g
Sodium: 102.5 mg
Roasted Vegetable and Gruyere Quiche


Ingredients:
onion, broccoli florets, eggs, milk, evaporated milk, salt, pepper, nutmeg, Dijon mustard, gruyere cheese, green onion, parmesan cheese, margarine

Directions:
Preheat the oven to 400 F (200 C].
Roast the vegetables: Spread the onion, broccoli, and red pepper evenly on a baking sheet lined with parchment paper.  Roast at 400 F for 15 minutes, turning once half-way through.
Prepare the eggs: Whisk the 2 egg whites with 4 whole eggs, skim milk, evaporated skim milk, black pepper, salt, ground nutmeg, and Dijon mustard.
Brush a 10-inch quiche dish with melted margarine.
Assemble: Place the roasted vegetables in the quiche dish.  Add the Gruyere and green onions.  Gently pour the egg mixture over top and sprinkle with Parmesan cheese.
Bake at 375 F (190 C] for 30-35 minutes or until a knife inserted near the center comes out clean.
Polish Cranberry Dessert


Ingredients:
fresh cranberries, water, granulated sugar, potato flour, cornstarch

Directions:
Boil the cranberries briskly in water until the skins burst.
edited: **I'm sorry it's been awhile since I made this -- I think you do use the water and berries -- you are just pushing them through a fine mesh sieve to discard the skins -- that's why I say I think you can use an immersion blender unless you don't want any skins -- 1/4 cup of cornstarch is a lot -- it makes it gel.**.
Press the cooked berries through a sieve. (I think you could use an immersion blender here, unless you don't want any skins.].
Return the puree/juice to the cooking pot and add sugar.
Mix the potato flour or cornstarch with a little water and stir it into the puree. Bring the mixture to a boil, reduce heat, and cook gently until it thickens.
Pour the thickened puree into a pretty bowl or dishes and serve chilled with whipped cream.
Grandma's Chicken and Dumpling Soup


Ingredients:
roasting chickens, cold water, chicken bouillon cubes, peppercorns, whole cloves, chicken broth, celery, carrots, onion, potato, bay leaf, salt, flour, baking powder, pepper, egg, butter, milk

Directions:
Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
Later you must remove the cloves.
Reduce heat;  simmer until chicken is tender (about 1 hour].
Cool chicken just slightly;  cut into bite size pieces and set aside and look for the cloves.
Strain and skim the chicken broth.
Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
Put cover onto kettle;  simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
Add egg, melted butter, and enough milk to make moist, stiff batter.
Drop by teaspoons into boiling liquid.
Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.
Quinoa Breakfast Bowl With Crispy Kale Chips


Ingredients:
olive oil, kale, kale, sea salt, quinoa, water, chicken broth, carrot, garlic cloves, olive oil, shiitake mushrooms, eggs, parmesan cheese

Directions:
For the crispy kale chips: Preheat the oven to 275 degrees F.
Drizzle the olive oil over the kale and massage it into the leaves so that they are completely coated. Place on a baking sheet and sprinkle with sea salt. Bake until crispy, 20 to 30 minutes.
For the quinoa breakfast bowl: Add the quinoa and water to a medium saucepot and bring to a boil over medium heat. Add the carrots, garlic and a pinch of salt. Cover, reduce the heat to low and simmer until tender, about 15 minutes.
Set a medium saute pan over medium heat and add the olive oil and shiitake mushrooms. Saute until brown on both sides, about 7 minutes. Season with salt and pepper and set aside.
To assemble each bowl: Start with 1 cup quinoa, then layer one-quarter of the mushrooms on top. Next, add one of the cooked eggs and a dash of hot sauce if using. Sprinkle with the kale chips and garnish with fresh Parmesan shavings.
Chunky Artichoke Salsa


Ingredients:
pitted ripe olives, red onions, plum tomatoes, garlic clove, fresh basil leaves

Directions:
Drain marinade from artichokes into bowl. Chop artichokes, olives and red onion. Chop tomatoes. Place vegetables in a bowl.
Place garlic into a bowl. Snip basil and add to vegetable mixture; mix gently. Season with salt and pepper.
To serve, spoon salsa into bowl lined with lettuce leaves; place inches.
center of serving plate. Surround with tortilla chips.
Edam Cheese Fritters


Ingredients:
milk, onion, whole cloves, bay leaf, semolina, edam cheese, dry mustard, egg

Directions:
Bring the milk to almost boiling point with onion, bay leaf and cloves.
Cover and allow to cool.
Remove Onion, bay leaf and cloves.
Bring back to boiling point.
Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir.
Remove from heat and stir in cheese and mustard.
Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm.
Allow to cool.
Cut into squares.  I find that it makes 12 squares.
Dip into beaten egg and then roll in breadcrumbs.
Fry gently in a good quality oil.  I prefer Virgin Olive Oil.
Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup.
NB: The quantity of cheese can be adjusted.  Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
Peach Yogurt Muffins


Ingredients:
all-purpose flour, rolled oats, brown sugar, baking powder, baking soda, cinnamon, egg, nonfat plain yogurt, honey, canola oil, vanilla extract

Directions:
Preheat oven to 400. Spray cups of muffin tin with non-stick oil.
Mix flour, oats, sugar, baking powder, baking soda, and cinnamon together.
In a separate bowl, beat eggs, yogurt, honey, oil, and vanilla until blended. Stir peaches into liquid mixture.
Combine dry ingredients and liquid mixture with several quick strokes.
Pour batter into 12 muffin cups. Bake 20 minutes, or until a toothpick inserted in center comes out clean.
Cool muffins 5 minutes on a wire rack. Serve warm.
Toffee Cheesecake With Caramel Sauce


Ingredients:
graham cracker crumbs, unsalted butter, dark brown sugar, cream cheese, eggs, fresh lemon juice, sugar, vanilla, sugar, water, unsalted butter, vanilla, sugar

Directions:
For Crust:
Preheat oven to 350.
Lightly butter inside of 9" springform pan with 2 3/4" high sides.
Combine crumbs, butter, and brown sugar in small bowl.
Press crumbs over bottom and 1" up sides of pan.
Refrigerate crust.
For Filling:
Using electric mixer, beat cream cheese in large bowl until fluffy.
Add sugar and beat until smooth.
Beat in eggs 1 at a time.
Mix in vanilla and fresh lemon juice.
Pour filling into prepared crust.
Bake until cake rises about 1/2" over rim and center moves only slightly when pan is shaken, about 1 hour and 15 minutes.
Cool on rack.  (Cake will fall as it cools, sinking in center.].
Cover and refrigerate until well chilled, at least 6 hours.
For Topping:
Heat sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
Increase heat and boil without stirring until mixture is rich caramel color, occasionally swirling and washing down sides of pan with brush dipped into cold water, about 8 minute.
Reduce heat to very low.
Add cream (mixture will bubble up] and stir until smooth.
Mix in butter.
Cool slightly.
Mix in vanilla.
Using small sharp knife, cut around sides of pan to loosen cake.
Release pan sides.
Pour 2/3 Celsius caramel sauce into center of cake.
Cover remaining caramel sauce and let stand at room temperature.
Chill cake until caramel topping is almost set, about 2 hours.
Whip 3/4 Celsius cream with 2 tablespoons sugar in medium bowl until firm peaks form.
Spoon cream into pastry bag fitted with star tip.
Pipe cream decoratively around edge of cake.
Arrange toffee pieces in whipped cream border.
Refrigerate until serving.
Pass remaining caramel sauce separately.
Quinoa Pilaf


Ingredients:
quinoa, olive oil, scallions, garlic, boiling water, salt, pepper, dried cherries, pecans, walnuts

Directions:
Place quinoa in a colander and rinse under cold running water.
Drain well.
In large skillet, heat oil over medium heat.
Add scallions and garlic and cook, stirring frequently, for 2 minutes or until scallions are tender.
Stir in quinoa and cook 2 to 3 minutes or until lightly toasted.
Add boiling water, salt, and pepper.
Reduce to a simmer, cover, and cook 20 to 25 minutes or until quinoa is tender.
Stir in cherries and pecans.
Almond Chicken Salad with Smokehouse Pepper
Category: uncategorized
By Anonymous

Serve this smoky chicken salad on crusty rolls with lettuce and sliced ripe tomatoes.

Ingredients:
2 cups cubed, cooked chicken
½ cup slivered almonds, toasted
½ cup dried cranberries
⅓ cup chopped celery
¼ cup chopped green onion
½ cup mayonnaise
¼ cup sour cream
½ teaspoon McCormick® Smokehouse Ground Black Pepper

Directions:
Mix chicken, almonds, dried cranberries, celery and green onion in large bowl. Mix mayonnaise, sour cream and Smokehouse Pepper in small bowl.  Add to chicken mixture; mix well.  Cover. Refrigerate until ready to serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 512.2
Fat: 40.5 g
Saturated fat: 8.1 g
Carbohydrates: 17.3 g
Sugars: 10.9 g
Dietary fiber: 2.3 g
Protein: 21 g
Cholesterol: 71.4 mg
Sodium: 221.5 mg
Thai Ground Chicken Basil
Category: world-cuisine
By Valery K.

This delicious recipe most closely resembles my favorite Thai restaurant's Ground Chicken Basil. I've searched for recipes, but none gave this authentic taste. It's quick and easy, too! Serve with steamed rice if you like.

Ingredients:
2 tablespoons peanut oil
¼ cup minced garlic
1 pound ground chicken breast
12  Thai chiles, sliced into thin rings
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh basil leaves

Directions:
Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes. Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 273.4
Fat: 10.7 g
Saturated fat: 2.2 g
Carbohydrates: 16.5 g
Sugars: 7.3 g
Dietary fiber: 2.4 g
Protein: 29.3 g
Cholesterol: 69.2 mg
Sodium: 768.5 mg