xiaoxl/recipe_data huggingface dataset:
Basic Egg Bagels


Ingredients:
active dry yeast, warm water, sugar, salt, egg, flour

Directions:
Dissolve yeast in water. Add sugar and salt, dissolve. Lightly beat in the 1 eggs. Stir well. Add 2 cups of flour, stirring to make a smooth thin dough. Then add remainder of flour to make a stiff dough. Knead this dough 15 minutes. Then set aside covered to rise for 40 minutes.
Divide the dough into 10 equal parts and knead each separately to form a small ball. Push a floured finger through the center of each and twirl it around your finger to make a bagel with about a 1 to 1 1/2" hole and an outer diameter of about 3". Let rise for 20 minutes.
Bring to boil 3 qts. water with 1 tablespoon sugar in it. Boil 4-5 bagels at a time for 4 minutes each, turning carefully. Dry on a paper towel. Mix the egg yolk with 1 tablespoon water, beat well, and brush the bagels with the mixture. Bake 20-30 minutes at 400oF (until brown]. Don't expose to direct fire in the oven.
Piña Pisco


Ingredients:
Pisco, Cointreau liqueur, key lime juice, pineapple

Directions:
Place all ingredients in a cocktail shaker, add a handful of ice, then shake for exactly 20 seconds, to allow ice crystals to form.
Strain into a small martini blass.
Garnish with a pineapple chunk or an orange slice.
R-E-L-A-X!
Aunt Nancy's Flaky Pastry Crust


Ingredients:
flour, salt, shortening, shortening, cold water

Directions:
Cut shortening into flour with a pastry blender or with two butter knives until it resembles a coarse meal.
Add cold water gradually and mix until the flour/shortening comes together to form a ball that holds its shape and is not sticky.  If necessary, add more water or flour.
Divide ball in two, and roll each separately into a circle large enough to fit your pie pan.
For a double crust filled pie, place one shell into pie pan.  Add pie filling and top with other crust.  Bake as directed on pie filling recipe.
For 2 single crust pies, place each shell into 2 pie pans, add filling and bake as directed on pie filling recipe.
For 2 single crust pre-baked shells, place each shell into a pie pan and bake at 400 degrees for 10 minutes or until golden brown.   Cool before filling.
Freckle Sandwiches


Ingredients:
"unsalted butter"

Directions:
Butter 1 loaf of bread. Spread half the slices with strawberry jam, then top each slice with remaining slices to make sandwiches.
Butter the remaining loaf of bread.
Spread half the slices with Nutella, then top with remaining slices.
Remove the crusts from all the sandwiches, then cut each into 4 triangles. Lay the sandwiches on two separate platters long-edge down to form 2 long pyramids.
Spread the remaining butter along one side of each pyramid. Sprinkle (I dip] the buttered-side of the jam sandwiches with the 100s and 1000s and the chocolate sandwiches with the chocolate sprinkles.
Drew's Homemade Pimiento Cheese - Spicy or Mild


Ingredients:
sharp cheddar cheese, mayonnaise, chopped pimiento, cayenne pepper, red wine vinegar, distilled vinegar

Directions:
Chop pimientos into small pieces, or pulse in a food processor.
In small bowl, stir all ingredients until well mixed.
OR put all ingredients into a food processor, and pulse until well-blended and pimientos are in small pieces.
Serve on crackers, with celery, or make pimiento cheese sandwiches!
NOTE: Using 1/4 cup mayonnaise makes a rather stiff spread which we like.
You may prefer to add up to 1/2 cup mayonnaise to get the spreading consistency you like.
GINGERBREAD APPLE CAKE


Ingredients:
butter, sugar, vanilla, egg, applesauce, self raising flour, baking soda, ground cinnamon, ground ginger, mixed spice, nutmeg, pie apples, icing sugar, milk, vanilla essence

Directions:
preheat oven to 180 Celsius grease sides and line  bottom of 24 cm springform tin.
using an electric mixer, cream butter and sugar.
add vanilla, egg and applesauce.
with mixer on low, beat in dry ingredients.
spoon 3/4 mix into tin and place pie apple across the mix, not quite to the edges.
place the rest of the mix in blobs over the apple.
cook for approx 50 minutes or until a skewer comes  out clean.
cool in tin for 10 minutes then remove to wire rack to cool completely.
glaze if desired.
GLAZE:
mix all together until smooth and spoon over cake.
allow to harden.
Swedish Meatballs


Ingredients:
ground beef, potatoes, onion, dill pickles, eggs, salt, pepper, butter, margarine, all-purpose flour, beef broth, milk, Worcestershire sauce, ground nutmeg

Directions:
Mix ground beef lightly with mashed potatoes, onion, beets, dill pickles, eggs, 1 tsp salt, and pepper until well blended.
Shape into 36 meatballs, then flatten each slightly.
Brown, a few at a time, in butter or margarine, in a large frying pan, adding butter or margarine as needed.
When cooked through, remove with a slotted spoon and set aside.
Blend flour and remaining tsp of salt into dripping in pan (add more black pepper if you like]; stir in the beef broth, milk, nutmeg, and Worcestershire sauce.
Cook, stirring constantly, until the gravy thickens.
Place the meatballs in the gravy and simmer 10-15 minutes on low.
Serve over hot cooked noodles.
Spaghetti Kabob #Ragu


Ingredients:
spaghetti squash, olive oil, sea salt, shrimp, fresh pineapple chunks, sweet onion, Chinese celery, feta cheese

Directions:
Preheat the oven to 350 degrees.
Cut the spaghetti squash in half and clean out the seeds. Put one teaspoon olive oil and salt  each half. Cover with foil and bake for one hour and the squash pulls away from the sides easily.
While the squash is baking cut fresh pineapple into one inch chunks, clean mushrooms, cut onion into wedges and separate the petels . Pull the tails off the pre cooked shrimp.
Cook the sausage link until almost done and cut into chunks.
Alternate onion, pineapple, mushroom,shrimp and sausage on skewers.
Brush kabobs with remaining olive oil and place them on a hot grill. Grill 2-4 minutes per side. Grill all four sides.
Pull squash away from the shell and place in a microwave safe bowl. Stir in 3/4 cup Ragu pasta sauce. Heat through until sauce is hot.
Arrange cleaned Bockchoy stalks on plate. Divide the spaghetti equally between the six stalks. Lay a kabob on top of the squash. Drizzle the 1/4 cup pasta sauce over the kabobs. Sprinkle feta cheese over the top.
Aloo Phujia


Ingredients:
onion, potato, salt, cayenne, ground turmeric, cumin, tomatoes

Directions:
Lightly brown onion in oil in medium skillet.
Stir in salt cayenne turmeric and cumin.
Add potatoes and cook 20 minutes stirring occasionally.
Add tomatoes; cover and cook until potatoes are soft, about 20 minutes.
Sticky Sweet Drumsticks


Ingredients:
cayenne pepper sauce, ketchup, chicken drumsticks

Directions:
Heat a grill to medium.
Meanwhile, in a large, wide bowl, stir together the honey, cayenne pepper sauce, and ketchup.
Sprinkle the chicken with salt and pepper. Grill, turning occasionally, until evenly browned and cooked through (to 165 Degrees F], about 12 minutes.
Transfer the chicken directly to the bowl with the sauce and gently toss until well coated.
Won Ton Salad


Ingredients:
sesame seeds, green onions, sliced water chestnuts, wonton wrapper, green leaf lettuce, mandarin orange, sugar, vinegar, Accent seasoning, salt

Directions:
Mix salad ingredients in a large bowl., Mix dressing ingredients in a mixer or with wire whisk., Toss salad with dressing and won tons just before serving.
Crustless Blackberry Cheesecake


Ingredients:
fat-free cottage cheese, plain fat-free yogurt, whole wheat flour, Splenda sugar substitute, lemon, blackberries

Directions:
Preheat oven to 350.
Spray a 9in cake tin with nonfat cooking spray and line with parchment paper.
Place cottage cheese in blender and blend until smooth.
Add yogurt, flour, sugar, and egg whites and blend.
Add lemon rind, lemon juice, and blackberries and blend more.
Save some berries for garnishing, if desired.
Pour mixture into pie tin.
Bake for 30-35 minutes, until just set.
Turn off oven and leave in for a half of an hour.
Remove from oven and run a knife around the edge of the tin to loosen and flip pie onto a serving plate.
Remove lining and serve.
Nickey's Umani Surprise


Ingredients:
chicken, round onion, carrots, shiitake mushrooms, fresh lotus root, sugar, mirin, sake, light soy sauce, snow peas, water, bonito flakes, salt

Directions:
Heat the oil in a deep pan and stir-fry the chicken, burdock, carrots and onion, about 5 minutes.
Add remaining vegetables. Continue cooking another 5 minutes.
Add 2 cups dashi broth and bring to a boil; then reduce heat to a simmer for 30 minutes.
Add seasoning ingredients continue simmering 5 minutes.
Add uzumaki and burdock fish cake; continue simmering for another 5 minutes.
Add snow peas. Cook until snow peas are tender.
ICHIBAN DASHI BROTH:
Wipe kombu with a damp cloth; then soak in 3 cups water for 1 hour.
Place konbu and soaking water in saucepan over medium heat.  Just before the water begins to boil, remove konbu.
Add 1/2 cup dried bonito flakes to water and turn heat to low.  Cook for 30 seconds, add a pinch of salt, then remove from heat.  The salt is the keep the broth from being overpowered by the bonito flavor.
Let stand until the flakes sink to the bottom (this may take 20-30 minutes].  Strain broth to remove flakes.
I add the removed konbu to the main dish  --  tie into knots at 1-1/2-inch intervals; cut between the knots.
OPTIONAL AddIns:  8 ounces white daikon radishes (cut in 1-inch rounds, then cut those in half]; 8 ounces takenoko (boiled bamboo shoot]-I like bamboo but find it a little bitter; any fishcake (don't use sweet tasting fishcake] cut in rounds or bitesize; potatoes, aburage (fried tofu] cut in strips, etc.
The Best French Onion Soup!!


Ingredients:
onions, butter, brown sugar, cracked pepper, cooking sherry, Worcestershire sauce, butter, provolone cheese, monterey jack cheese

Directions:
Saute onions in butter in a dutch oven. If not enough butter add more, 2 TB at a time until enough. Cook over med-high heat until onions begin to brown and caramelize. Add brown sugar, add stock and mix well. Bring to boil, reduce heat and simmer 25 minute season with salt and pepper. Add sherry and Worcestershire. If not enough liquid add some water using the beef stock can.
Make bread croutons. Heat oven to 350°F Cut bread to fit soup cups and place bread on cookie sheet. Drizzle with butter-garlic mixture and bake till crispy, about 7-10 minute.
Put soup into soup cups (ovenproof bowls] and put bread slice on top of each. Top each with slice of cheese. Then top each slice with heaping tsp of shredded jack cheese. Set soup cups in oven on cookie sheet and broil for 1-3 min or till cheese melts.
Chocolate Chip Meringues (using powdered egg whites)


Ingredients:
water, granulated sugar, vanilla extract, chocolate chips, pecans, walnuts

Directions:
Preheat oven to 275 F.
Beat powdered egg whites with sugar, water and flavoring on high speed of an electric mixer for 4-5 minutes or until stiff peaks form.
Gently hand stir in chocolate chips and nuts (if using].
Drop Tbsps of batter onto parchment-lined cookie sheets and bake for 55-60 minutes or until lightly browned and dry.
Do not overbake.
These only keep a few days in a wax paper lined cookie tin, so don't make too far in advance.
Smoky Vegetarian Collard Greens
Category: side-dish
By dinocakes

Smoky, spicy, and delicious for omnivores and herbivores alike.

Ingredients:
2 tablespoons olive oil
½  white onion, diced
2 cloves garlic, chopped
1 bunch collard greens, stems removed and leaves torn into bite-size pieces
½ teaspoon red pepper flakes
2 cups vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
¼ teaspoon liquid smoke flavoring
¼ teaspoon smoked paprika

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add   and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes. Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 108
Fat: 7.7 g
Saturated fat: 1 g
Carbohydrates: 8.5 g
Sugars: 3 g
Dietary fiber: 3.2 g
Protein: 2.4 g
Sodium: 245.2 mg
Tomato Soup Cake


Ingredients:
sugar, shortening, eggs, milk, flour, baking powder, baking soda, ground cloves, cinnamon, salt, raisins

Directions:
Cream together sugar,shortening., Add eggs, soup,and milk., Sift together flour,baking powder, soda, cloves,cinnamon, salt., Mix batters together., Fold in raisins., Pour into a greased floured 13x9 baking dish., Bake at 375 degrees for 40 minutes.
Classic White Bread


Ingredients:
active dry yeast, warm water, warm water, sugar, salt, shortening, all-purpose flour, butter, margarine

Directions:
Dissolve yeast in 3/4 cup warm water. Stir in 2 2/3 cups warm water, sugar, salt, shortening and 5 cups of the flour.
Beat until smooth.
Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour (dough is ready if impression remains].
Punch dough down; divide in half.
Roll each half into rectangle, 18 x 9 inches.
Roll up, beginning at short side.
With side of hand, press each end to seal.
Fold ends under loaf.
Place seam side down in greased loaf pan, 9 x 5 x 3 inches (or three 8.5 x 4.5 x 2 inch loaf pans].
Brush loaves lightly with butter.
Let rise until double, about 1 hour.
Heat oven to 425.
Place loaves on low rack so that top of pans are in center of oven.
Pans should not touch each other or sides of oven.
Bake 30 to 35 minutes or until deep golden brown and loaves sound hollow when tapped.
Remove from pans immediately.
Brush loaves with soft butter; cool on wire rack.
Cod, Chickpea & Olive Stew


Ingredients:
cod fish fillets, olive oil, onion, garlic cloves, white wine, bay leaves, chopped tomatoes, chickpeas, black olives, water

Directions:
Fry the onions in the olive oil until softened. Add the garlic, white wine, and the bay leaves, simmer until reduced slightly.
Add the tomatoes, chickpeas, olives, salt & pepper (to taste] and the water. Simmer for 15 minutes.
Add the cod (cut into bite size chunks] and simmer for 6 to 8 minutes.
Chocolate Eclair Dessert


Ingredients:
water, flour, butter, eggs, cream cheese, milk, instant chocolate pudding mix, Cool Whip

Directions:
Bring water and butter to a rolling boil., Remove from heat and add flour., Stir until forms ball., Add eggs, one at a time.  Mix well after each., Put in greased 9 X 13 pan., Bake at 375 degrees for 30 - 35 minutes., Cool., Blend milk and cream cheese together., Mix in pudding mix., Cool., Add cool whip as top layer., Drizzle with chocolate syrup.
Spicy Bacon-Wrapped Water Chestnuts II
Category: appetizers-and-snacks
By CANDLELADY

A tangy version of bacon wrapped chestnuts.

Ingredients:
1 pound bacon
2 (8 ounce) cans water chestnuts
⅓ cup packed brown sugar
⅓ cup mayonnaise
⅓ cup chili sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut each strip of bacon in half.  Wrap one strip around one water chestnut. Secure with a wooden toothpick.  Place in shallow baking dish. Bake at 350 degrees F (175 degrees C) for 20 minutes. While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce  to make barbecue sauce.  After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps. Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy.  Serve hot out of dish with toothpicks.

Prep time: 40 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 116
Fat: 7.5 g
Saturated fat: 1.8 g
Carbohydrates: 8.5 g
Sugars: 5.2 g
Dietary fiber: 0.7 g
Protein: 3.8 g
Cholesterol: 12 mg
Sodium: 244.7 mg
Raspberry-Anisette Sorbet - (No Ice Cream Maker Needed!)


Ingredients:
fresh raspberries, sugar, water, anisette, honey, lemon juice, fresh mint leaves

Directions:
Strain through a mesh strainer, pressing mixture with a wooden spoon or other utensil to obtain as much pulp (but no seeds] as possible.
Place all ingredients (except garnish] in a 2-quart saucepan. Bring to boil over medium heat. Reduce heat, simmer uncovered for five minutes. Allow to cool to room temperature.
Pour into a metal bowl, then cover tightly and freeze for 2 hours.
Remove from freezer after two hours and, using hand-held mixer on low speed, beat until texture is uniform.
Return to freezer, and freeze overnight.
To serve: Spoon into serving dishes and garnish with fresh mint leaves.
Hoisin-Honey Beef With Couscous


Ingredients:
chicken broth, carrots, couscous, beef sirloin steak, green onions, garlic, ginger, hoisin sauce, honey, fresh cilantro

Directions:
Cut steak across the grain in bite sized strips.  Place in a large bowl and stir in the Honey, Hoisin, Garlic, and Ginger and let it rest.
Chop pepper into 1 inch chunks and cut green onions into one inch lengths.
In a medium pan bring broth up to a boil.  Salt to taste.  Add couscous and carrots.  Mix quickly and close tightly and turn off the heat.
Heat oil in a wok or wide nonstick skillet on high heat.  Add sweet pepper and stir fry for one minute then add the green onions for one minute more.  Take off heat and remove with a slotted spoon.
Put wok back on high heat.  When hot add the steak mixture and stir fry to desired doneness.  I like mine medium.  Add the onions and peppers, warm through and coat with honey hoisin mixture.
Put couscous in bowls and spoon meat mixture over couscous.
Top with chopped cilantro.
Hg Chinese Slaw ( Ww )


Ingredients:
water chestnut, mandarin orange segments, scallion

Directions:
"In a large bowl, toss all ingredients together, and mix well. Refrigerate for at least 2 hours. Stir well before serving. Enjoy."
Orange Blueberry Scones


Ingredients:
all-purpose flour, sugar, cornmeal, baking powder, salt, butter, orange zest, buttermilk, blueberries, confectioners' sugar

Directions:
Preheat oven to 425 Line a jellyroll pan with foil; coat with cooking spray.
Combine flour , sugar, cornmeal, baking powder and salt.
With a pastry blender or 2 knives cut in butter and 1 tsp of the zest until well combined.
Stir in buttermilk and egg white until a soft dough forms.
Gently stir in blueberries.
With Moist hands transfer dough to a floured surface and shape into a 8 in round.
Cut into wedges and place 2 inches apart on pan.
Bake 8-12 minutes or until golden brown
Cool Completely.
In a small bowl combine the confectioners sugar with 1/2 tsp zest and 1- 2 tbsp water stir until smooth .
Drizzle over scones.
Chicken and Orange Salad


Ingredients:
green onions, lime juice, salt, chicken, green peas, mayonnaise, carrot, celery, fresh cilantro, salt, cinnamon, black pepper, lettuce leaves, oranges, avocados

Directions:
Sprinkle green onions with lime juice and 1/4 teaspoon salt.  Cover & refrigerate.
Mix remaining ingredients except lettuce, oranges & avocados; cover & refrigerate at least 1 hour.
Spoon chicken mixture onto lettuce.  Garnish with oranges & avocados; sprinkle with green onions.
Champagne Shrimp and Pasta
Category: main-dish
By TKF123

A friend of mine gave me this recipe, and it has become a family favorite.  It is an elegant enough for company yet very simple to make, especially if you purchase shrimp that has already been peeled.

Ingredients:
8 ounces angel hair pasta
1 tablespoon extra virgin olive oil
1 cup sliced fresh mushrooms
1 pound medium shrimp, peeled and deveined
1 ½ cups champagne
¼ teaspoon salt
2 tablespoons minced shallots
2  plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain. Meanwhile, heat oil over medium-high heat  in a large frying pan. Cook and stir mushrooms in oil until tender.   Remove mushrooms from pan, and set aside. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat.  When liquid just begins to boil, remove shrimp from pan.  Add shallots and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes.  Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes.  Add shrimp and mushrooms to sauce, and heat through.  Adjust seasonings to taste. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley.  To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 607.5
Fat: 29 g
Saturated fat: 14.6 g
Carbohydrates: 38.9 g
Sugars: 3.2 g
Dietary fiber: 2.7 g
Protein: 31.5 g
Cholesterol: 254 mg
Sodium: 459.1 mg
Americano Cocktail


Ingredients:
Italian sweet vermouth, soda water, orange

Directions:
Stir well in an old fashioned glass with lots of ice., Garnish with orange.
T. T.'s Cookies
Category: desserts
By Sarah and Annette

Inspired by the love of peanut butter, crisp chocolate chip cookies with a hint of peanut butter.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter
1 ½ cups white sugar
⅓ cup peanut butter
1  egg
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
4  chocolate covered peanut butter cups, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, baking soda and salt, set aside. In a medium bowl, cream together the sugar and butter. Stir in the peanut butter, egg and vanilla. Add the dry ingredients, mix well. Then fold in the chocolate chips and chopped peanut butter cups. Shape into 2 inch balls and place on unprepared cookie sheets 3 inches apart. Bake for 12 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Yields: 2 dozen

Calories: 520.6
Fat: 29.7 g
Saturated fat: 16.2 g
Carbohydrates: 63.2 g
Sugars: 43.7 g
Dietary fiber: 2.8 g
Protein: 6.4 g
Cholesterol: 56.5 mg
Sodium: 360.8 mg
Chicken Barley Biryani


Ingredients:
chicken thighs, tomato paste, barley, fresh thyme, olive oil

Directions:
Season chicken thighs with salt and pepper.
On stovetop, heat a splash of olive oil at medium-high in an ovenproof pan with high sides. Sear chicken thighs on both sides until golden brown. Remove chicken to a plate.
Add chopped onion and chili flakes to the pan. Sauté until onions are brown and crispy. Mix in tomato paste and chicken stock. Stir in barley, then return chicken thighs to pan and sprinkle with fresh thyme.
Cover with lid and bake for 40 minutes at 350°F.
Calabrian Meatballs


Ingredients:
milk, olive oil, garlic cloves, salt, lemon, juice and zest of, parmesan cheese, fresh parsley, olive oil, pasta

Directions:
Place bread in bowl, add milk and 2 tbl oil, set aside 15 minutes or until absorbed.
Toss bread mix, 2 cloves of garlic, mince, salt, juice and zest of the lemon, extra oil, parmesan and parsley in mixing bowl; mix well.
Shape into balls cover and chill.
Cook balls in pasta sauce for 15 minutes. Or until cooked through --  this may depend on the size of t he meatballs you decide to make . You can use any bottled pasta sauce or use one of  your favourite homemade ones.
Put over pasta.