xiaoxl/recipe_data huggingface dataset:
Herbed Prime Rib


Ingredients:
McCormick® Black Pepper, salt

Directions:
Preheat oven to 350°F. Mix first 5 ingredients in small bowl. Set aside. Trim excess fat from top of beef, leaving a layer of fat about 1/4-inch thick. Place roast on rack in shallow roasting pan. Brush beef with oil. Sprinkle with salt. Coat with seasoning mixture.
Roast, uncovered, until internal temperature reaches 130°F for medium-rare (1 3/4 to 2 1/4 hours] or 140°F for medium (2 1/4 to 2 3/4 hours]. Cover with foil and let stand 15 minutes before carving. (The temperature of the meat will rise about 10 degrees during standing.].
Italian Christmas Bread with Eggnog Glaze
Category: breakfast-and-brunch
By Nancy Ann R.

My husband fondly recalls the Anise Bread that his Italian grandmother used to make during the holidays. She evidently never had a recipe (and never used a bread machine!) so this is what I came up with for a quick, special Christmas bread. This rich bread has a wonderful aroma while baking.

Ingredients:
½ cup hazelnuts
1 cup eggnog, plus
1 tablespoon eggnog
2 tablespoons white sugar
½ teaspoon salt
3 tablespoons butter, softened
1  egg
1  egg yolk
3 cups bread flour
1 ½ teaspoons instant yeast
2 tablespoons anise seed
1 teaspoon ground cinnamon
½ cup confectioners' sugar
1 tablespoon eggnog

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool. Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer. Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack. Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

Prep time: 25 mins
Cook time: 45 mins
Total time: 3 hrs 10 mins
Yields: 1 2-pound loaf

Calories: 195.2
Fat: 7.2 g
Saturated fat: 2.6 g
Carbohydrates: 28 g
Sugars: 7.2 g
Dietary fiber: 1.3 g
Protein: 5.2 g
Cholesterol: 39.3 mg
Sodium: 102.9 mg
Pakistani Dhal


Ingredients:
dried red lentils, water, garlic cloves, gingerroot, chopped tomatoes, curry powder, red chili powder, ground cumin, ground coriander

Directions:
Heat water in pot until boiling.
Add lentils and boil for one minute.
Reduce heat to a simmer.
Simmer lentils until they resemble a thick paste.
While lentils are simmering, heat oil in frying pan.
Add onion, garlic and ginger. Fry until soft. Add curry, chili, cumin, coriander, salt and pepper, sauté for 2-3 minutes.
Add tomatoes and sauté for another 3-5 minutes. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes.
Serve as is or over basmati rice.
Pappardelle With Peas and Asparagus in Orange-saffron Sauce


Ingredients:
asparagus, pappardelle pasta, saffron, butter, onion, peas, orange zest, salt, parmesan cheese

Directions:
Trim and cut the asparagus into 1 inch pieces.
Chop the onion to your desired texture.
Bring a large pot of water to boil and add the asparagus.
Cook until crisp-tender, approximately 3-4 minutes.
Remove the asparagus and set aside.
Add the pappardelle to the boiling water and cook till al dente.
While the pasta is cooking, set a large skillet over medium heat.
Add saffron to the skillet and heat till the saffron is fragrant and brittle, approximately 30 seconds.
Crush the saffron to a powder with the back of a wooden spoon.
Add the butter to the pan, heat till melted.
Add the onion and saute till translucent.
Stir in peas and orange zest, cook about 2 minutes, till peas are tender.
Add the orange juice and asparagus, cook till the asparagus is warmed through.
Season to taste with salt.
When the pasta is cooked, drain and toss with the asparagus mixture.
Serve with the grated Parmesan cheese.
Mahi Mahi Rockefeller
Category: seafood
By Kimberly

A twist on the classic Oysters Rockefeller. My family loves Oysters Rockefeller and I wanted a main meal that would be available any time of the year. It became a hit that is requested frequently. This is also good with tuna or other firm white fish. Excellent served with twice baked potatoes and steamed green beans.

Ingredients:
1 pound bacon
4 (6 ounce) mahi mahi fillets
1 pinch garlic salt, or to taste
1 pinch ground black pepper, or to taste
1 tablespoon butter
6  green onions, chopped
3 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
2 dashes hot pepper sauce, or to taste
¼ cup evaporated milk, plus more as needed
2 cups shredded Monterey Jack cheese
½ cup shredded Parmesan cheese

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then chop. Set aside. Season mahi mahi with garlic salt and pepper. Heat a skillet over medium heat. Cook mahi mahi until it flakes easily, 10 to 15 minutes. Remove from skillet and place each filet on a baking dish. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. While the fish is cooking, melt the butter in a separate skillet. Stir in the green onions, garlic, and spinach. Cook and stir until heated through, 2 to 3 minutes. Stir in the chopped bacon, hot pepper sauce, and evaporated milk. Bring to a low simmer, then add the Monterey Jack cheese a little at a time until fully melted. Stir in more evaporated milk, if needed, to create a sauce. Divide the spinach mixture evenly over each mahi mahi fillet. Sprinkle with Parmesan cheese. Broil in the preheated oven until the cheese has melted and is lightly browned, 3 to 5 minutes more.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 678.6
Fat: 41.3 g
Saturated fat: 20.5 g
Carbohydrates: 8.5 g
Sugars: 3 g
Dietary fiber: 2.8 g
Protein: 67.2 g
Cholesterol: 237 mg
Sodium: 1655.6 mg
Chicago Chicken Casserole


Ingredients:
boneless chicken breasts, broccoli, corn, milk, Velveeta cheese, mushroom, pimiento, butter

Directions:
Poach chicken in water, when cool enough to handle pull apart into bite-size pieces.
In a large 9x12 casserole layer cooked chicken, drained corn and broccoli.
Mix soup with milk, cheese, mushrooms and pimentos.
Heat and pour over chicken.
Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten.
If prepared ahead and refrigerate, do not top with the Ritz until ready to bake.
Bake for 1 hour or till bubbly and hot.
Do not fill casserole to full; this cooks over easily.
Blue Cheese, Spinach Meat Loaf Muffins
Category: main-dish
By drbiffswife

Moist, flavorful and absolutely one of the best meat loaf recipes yet!  Using a large muffin pan allows the mini meat muffins to cook faster and makes portion sizing easier. I like to serve this with sweet potatoes or butternut squash.  I think the mini meat loaves taste great the next day as they are easy to put away and re-heat.  Try making a meat loaf sandwich out of them too.

Ingredients:
1 ½ pounds lean ground beef
¾ cup crumbled blue cheese
½ cup diced onion
½ cup Italian bread crumbs
½ cup chopped fresh spinach
2  eggs
2 tablespoons Worcestershire sauce

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray. Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 351.3
Fat: 20.9 g
Saturated fat: 9.2 g
Carbohydrates: 9.9 g
Sugars: 1.9 g
Dietary fiber: 0.8 g
Protein: 29.4 g
Cholesterol: 153.7 mg
Sodium: 563.6 mg
Wild Rice and Shiitake Mushroom Pilaf


Ingredients:
olive oil, onion, celery, carrot, pecans, wild rice, brown rice, mushroom, beef broth, chicken broth

Directions:
Heat the oil in a large oven proof skillet. Add the onion, celery, and carrots. Cook until just soft.
Add the mushrooms, pecans, and rice.  Cook for 5 minutes, stirring frequently.
Add the broth, stir well, cover and place in a 350 degree oven for 50-60 minutes or until rice is tender.
Fettuccine Alfredo


Ingredients:
butter, heavy whipping cream, nutmeg, black pepper, parmigiano-reggiano cheese, salt, fettuccine pasta

Directions:
Grate the cheese, black pepper  and nutmeg if you need to.
Put 4 quarts of water to boil.
Cooking: Set small frying pan in mid-high heat.  Add the butter and the cream to the frying pan and mix well.
Stir the sauce frequently and add the black pepper, salt and nutmeg, boil and stir frequently until the sauce becomes heavier, then reduce the heat. Add the pasta to the boiling water along with some salt and cook to your liking.
Once the pasta is cooked, drain the pasta and add it to the sauce. Add the grated cheese to the sauce and pasta, and mix until the cheese is absorbed by the sauce.
Green Eggs and Ham Scramble


Ingredients:
eggs, cheese, spinach

Directions:
Grease a medium-sized, microwave-safe bowl or deep dish with olive oil or butter.
In a separate bowl, add all ingredients and beat until well blended. Pour into the microwave-safe bowl.
Cook by microwaving in 30 second bursts, gently and carefully folding the eggs with a small spatula between each burst.
Cook until eggs are almost set; about 2 to 3 minutes (microwaves may vary].
Add scramble to a thermos, top with more shredded cheese (if desired] and tighten the lid.
Enjoy within 5 to 6 hours.
Butter Snow Flakes
Category: desserts
By Linda

A wonderful Spritz cookie with cinnamon in it. These freeze very well.

Ingredients:
2 ¼ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1  egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 6 dozen

Calories: 105.3
Fat: 6.1 g
Saturated fat: 3.8 g
Carbohydrates: 11.6 g
Sugars: 5.6 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 21.8 mg
Sodium: 59.8 mg
Cheesy Green Bean Casserole


Ingredients:
French style green beans, milk

Directions:
Preheat oven to 350 degrees Fahrenheit.
Drain and rinse beans (My mother always taught me to do this when using canned green beans, to get rid of the "can taste"].
In 1 1/2 to 2 quart casserole dish, mix together milk and cheese soup.
Stir in drained beans.
Stir in half the french fried onions.
Place in preheated oven and cook 30-35 minutes (use the longer time if you like them a little thicker].
Sprinkle remaining french fried onions over the top.
Return to oven for 5 more minutes.
Serve hot.
Bistro Shrimp Pasta


Ingredients:
button mushroom, grape tomatoes, olive oil, salt, butter, garlic cloves, heavy whipping cream, chicken broth, lemon juice, cornstarch, pepper, fresh basil, raw shrimp, eggs, flour, panko breadcrumbs, garlic powder, butter, olive oil

Directions:
1.] Saute mushrooms in oil.  Add tomatoes until warm.  Set aside.
2.] Add salt to water and boil for pasta until al dente.  Set aside covered with a little oil so it doesn't stick together.
3.] Melt butter in large skillet.  Add garlic and saute for 2 minutes.  Add cream and chicken broth.  Bring to a boil and cook about 8 minutes or until reduced by about half.
4.] Whisk together fresh squeezed lemon juice and corn starch until smooth.  Add pepper.
5.] Add lemon mixture to cream mixture and whisk constantly for 2 minutes.  Turn down to lowest heat just to keep warm.
6.] Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture.  Fry in butter and oil for a few minutes until golden brown.  Allow them to drip on paper towel covered plate and cook the remainder of shrimp this way.
7.] Add basil to sauce.
8.] Put cooked pasta on plate.  Add desired amount of sauce.  Top with tomatoes and mushrooms and shrimp.
9.] Enjoy!  Yummy!  :].
Simple Chicken or Turkey Marinade


Ingredients:
butter, brown sugar, lemons, Worcestershire sauce, Tabasco sauce, water

Directions:
Melt sugar in butter, whisk in other ingredients and use to marinade poultry at least one hour.
Can also be used for cooking poultry in the crockpot with no marinade time (omit water.].
Nana's Ricotta Gnocchi


Ingredients:
all-purpose flour, salt, ricotta cheese

Directions:
Combine flour, salt and ricotta; mix thoroughly.
Knead dough on lightly floured board until dough is smooth.
Set dough aside on corned of floured board.
Cut small pieces from dough and quickly roll dough into a "finger thin" roll, and cut into pieces about 1/2 inch long.
Flatten each piece gently with thumb and bring long sides together to form a hollow tube or shell shape.
Arrange the gnocchi on a lightly floured cloth or board, dust them lightly with flour.
After shaping all the dough, gently drop the gnocchi into a large pot of boiling, salted water.
Cook them about 10-12 minutes, stirring occasionally to prevent sticking.
When they rise to the surface, remove them from the pot with a strainer.
Place in a heated bowl.
Serve with your favorite pasta sauce and sprinkle with grated Parmesan cheese.
Greenlandic Coffee


Ingredients:
Kahlua, Grand Marnier

Directions:
Pour a measure of whisky into a large glass with a stem (Bordeaux]. Warm the whisky carefully over a candle or a spirit burner and set it alight.
Let it burn for a moment, after which Kahlúa and hot coffee without sugar should be added.
Then carefully pour in a thick layer of gently whipped cream.
Finally, add burning Grand Marnier from a large sauce spoon lifted high above the glass – preferably in a dark room so that the blue Grand Marnier flame is clearly visible.
Fat Free Ginger Molasses Pancakes


Ingredients:
flour, baking powder, cinnamon, ginger, ground cloves, skim milk, apple butter, molasses

Directions:
Mix the flour, baking powder, cinnamon, ginger and cloves into a bowl.
Stir in the milk, apple butter, and molasses.
In another bowl, beat the egg whites with a mixer until stiff.
Gently fold the egg whites into the batter.
Using about 1/4 cup, put the batter onto a non-stick griddle or a pan sprayed with non-stick spray.
Flip them when the top is covered with bubbles and they are starting to brown on the edges.
Cook for about 2 more minutes or until they are brown.
Blueberry Cheese Danish


Ingredients:
1% fat cottage cheese, sugar, 1% low-fat milk, canola oil, vanilla extract, all-purpose flour, baking powder, salt, reduced-fat cream cheese, sugar, egg, lemon peel, vanilla extract, blueberries, water, confectioners' sugar, lemon juice

Directions:
In a blender or food processor, process cottage cheese until smooth.
Add sugar, milk, oil and vanilla and continue processing until smooth.
In a separate bowl, combine flour, baking powder and salt.
Slowly add to cottage cheese mixture and process until a dough forms (it will be sticky].
Turn on a floured surface and knead 4 - 5 times.
Place in a bowl, cover and refrigerate for 30 minutes.
Beat cream cheese and sugar in a bowl until smooth.
Add egg yolk, lemon peel and vanilla extract and mix well.
Place dough onto a 17" X 13" piece of parchment paper.
Roll with a rolling pin and form a 16" X 12" rectangle.
Transfer dough (with paper] to a baking sheet.
Spread cream cheese mixture lengthwise in a 3 1/2"-wide strip down the center of the dough.
Sprinkle with blueberries.
On each long side, cut 1"-wide strips at an angle across berries.
Pinch ends to seal and tuck under.
Beat egg white and water together and brush over dough.
Bake at 400 degrees for 20-22 minutes or until golden brown.
Remove to a wire rack.
Combine confectioner's sugar and lemon juice to form glaze and drizzle over warm pastry.
*if using frozen blueberries - do not thaw.
A Quick and Different Fried Fish Recipe


Ingredients:
rainbow trout, trout fillets, eggs, milk

Directions:
Fillet, bone and skin fish.
Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
Bread the fish in the chip meal.
Mix eggs and milk well.
Dip the breaded fish in egg mixture.
Redip in chip meal.
Melt lard in cast iron pan over medium high heat.
Toss in coated fillets, cooking about 6-7 minutes until "well done".
Works well as a plated meal at the cottage or home, fits well into a "fish sandwidge" with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage -- .
Virgin Mary


Ingredients:
tomato juice, Worcestershire sauce, lime juice, celery rib, pickle, lime wedge

Directions:
Combine all ingredients in a glass with ice., Garnish with celery, a pickle spear and a lime wedge., Dip the rim of the glass in celery salt if you wish., Enjoy!
Tuber Toss (Potato, Sweet Potato and Carrot)


Ingredients:
potatoes, sweet potato, carrot, onions, honey, butter, chile, milk, butter, white cheddar cheese

Directions:
Chop potatoes, sweet potato and carrot into bite-size pieces, placing in a big bowl of cold water as you go, to keep them fresh. Once all are chopped, put pieces into a pot of water and bring to a boil on high heat. Continue to boil at high heat until a piece will come apart easily when poked with a fork.
While vegetables are cooking, fry onion, honey, 1 1/2 tsp of butter and chilis in a small pan until golden and tender. Turn off heat and set aside.
When potatoes and carrots are cooked, drain the boiling water out of the pot and mash them until smooth, adding milk and 1 TBSP butter as you go. Add fried onions and mix well. Add salt and pepper to taste.
Divide between two plates and top with grated cheese and some more pepper. Enjoy!
"hershey's"triple Layer Cheesecake


Ingredients:
powdered sugar, cocoa powder, unsalted butter, cream cheese, sugar, eggs, sour cream, all-purpose flour, vanilla, salt, white chocolate chips, shortening, shortening, white chocolate chips, shortening

Directions:
Preheat oven to 350°F.
Prepare Chocolate Crumb Crust:
Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers], 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
Bake 8 minutes. Then cool.
Prepare Cheesecake:
Beat cream cheese and sugar in large bowl until smooth.
Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
*To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%] for 1 minute; stir.  If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.*.
Pour butterscotch mixture into cooled crust.
Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
Stir together remaining batter with melted white chips*; stir until smooth.
Pour over chocolate layer.
Bek 55-60 minutes or until center of cheesecake is almost set.
Remove from oven to wire rack.
With knife, immediately loosen cake from side of pan.
Cool to room temperature.
Prepare Triple Drizzle - Optional:
Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl.  Microwave at HIGH (100%] 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Repeat procedure with the two other chips.
Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
Refrigerate until cold, about 3 hours.
Cover; refrigerate, leftover cheesecake.
Gluten-Free, Low-Carb Chocolate Amaretto Cream Cheese Cupcakes


Ingredients:
guar gum, xanthan gum, dark chocolate, eggs, butter, amaretto liqueur, baking powder, cream cheese, amaretto liqueur, maple syrup, cornstarch

Directions:
Preheat oven to 350° F (320° F when fan assisted].
Cream cheese filling:
chop butterscotch chocolate (if you don't use chips].
dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water].
stir in cream cheese until creamy.
stir in maple syrup.
stir in chopped chocolate.
chocolate batter:
combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
beat egg whites until stiff peaks form, set aside.
in a double boiler, melt chocolate and butter.
in a seperate bowl, cream egg yolks and agave nectar.
stir amaretto into melted butter-chocolate mix.
cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
stir dry ingredients into that cream.
fold in egg whites.
line six cupcake cups with paper liners.
divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
fill one dollop of cream cheese filling on top of each portion.
cover with the second half of the chocolate batter.
bake at 350° F (or 320° F fan assisted] for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
Immediately remove the cakes from the cups and let cool on a rack.
You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.
Chocolate Date Cake I
Category: desserts
By KARLENE HILL

My mothers' recipe. Great for snacking--or you can frost it, for a special occasion cake. One of my family's favorites.

Ingredients:
1 cup dates, pitted and chopped
1 cup boiling water
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
3 teaspoons unsweetened cocoa powder
1 cup white sugar
½ cup butter
2  eggs
½ cup chopped walnuts
1 cup semisweet chocolate chips, divided

Directions:
In a small bowl, combine dates with boiling water. Set aside to cool. Pre heat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a medium bowl, mix flour, soda, salt and cocoa. Set aside. Cream butter and sugar until light and fluffy. Add eggs. Add flour mixture alternating with cooled date mixture. Fold in chopped nuts and 1/2 cup of the chocolate chips to mixture. Spread batter into prepared pan. Sprinkle remaining 1/2 cup of chocolate chips over top. Bake in preheated oven for 45 to 60 minutes, or until toothpick inserted into middle of cake comes out clean.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 9x13 inch pan

Calories: 172.6
Fat: 8.1 g
Saturated fat: 4 g
Carbohydrates: 24.8 g
Sugars: 16.1 g
Dietary fiber: 1.4 g
Protein: 2.4 g
Cholesterol: 25.7 mg
Sodium: 111.2 mg