xiaoxl/recipe_data huggingface dataset:
Italian Feather Bread Pizza Dough
Category: bread
By lizard_c9

This recipe came from my nonna who immigrated from Italy at 40 and members of my family have been making it for years. It is the best! I hope you enjoy it. My fiance said I should sell it! Lol!

Ingredients:
1 ¾ cups hot water
3 tablespoons olive oil, or more to taste
2 tablespoons quick-rise yeast
1 tablespoon white sugar
1 teaspoon salt
3 cups all-purpose flour, plus more as needed

Directions:
Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl. Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.

Prep time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 307
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 51.3 g
Sugars: 2.3 g
Dietary fiber: 2.5 g
Protein: 8 g
Sodium: 393 mg
Sweetcorn Omelette


Ingredients:
eggs, olive oil, sweetcorn, cherry tomatoes, paprika, spinach

Directions:
Add 1 teaspoon of oil to a frying pan and quickly saute the tomatoes and red pepper for 2 minutes, then remove from the pan and set aside.
Whisk together the eggs, milk and paprika.
Add another teaspoon of oil to the pan to heat then pour in the egg mixture, tilt the pan so the mixture spreads out evenly and cook for 1 minute or so (until the egg mixture starts to hold together].
Place the sweetcorn, spinach and sauteed vegetables on top of the egg and continue to cook for another 1-2 minutes.
Serve up and enjoy!
Red Beans and Rice


Ingredients:
ham hock, andouille sausages, smoked sausage, onion, green bell pepper, celery, green onions, garlic cloves, bay leaves, salt, black pepper, dried thyme

Directions:
Soak beans in cold water over night. Drain and rinse beans., Place beans in a crock pot. Cover beans with cold water., Add the ham hock. Cook covered on low at least 5 hours., Remove the ham hock to a cutting board. Cut off any meat, add to pot., In a large skillet, heat 1 tablespoons oil over med.heat., Add the sausage and cook stirring 5 minute., Add onion, bell pepper, celery, green onions and garlic . Cook 5 minute., Add the sausage mixture to the beans., Add salt, black pepper,and thyme. Stir into beans., Place bay leaves on top., Cook on high 45-60 minute or until beans are very tender., Remove 1/4 Cup of the beans. Mash and return to pot., Remove the bay leaves and discard., Serve over cooked rice with hot sauce on the side.
Sliced Steak and Roasted Poblano Gravy


Ingredients:
butter, flour, Worcestershire sauce, ground cumin

Directions:
Rinse the steaks under running water and pat dry, rub with seasoning and allow to stand at room temperature while preparing the peppers.
Place the peppers under the broiler and broil until the skin blackens and peppers are soft, put in paper bag and allow to stand until cool.
When the peppers are cooled, slip off skins, cut in half and remove seeds; place in a blender container with a small amount of the beef stock.  Process the peppers until smooth, set aside.
Place the meat on broiler rack and broil 6 to 8 minutes per side or until medium; allow meat to stand for 10 minutes before slicing.
Melt the butter in a medium saucepan, stir in flour and allow to simmer over medium low heat until flour is golden.
Whisk in beef stock, Worcestershire sauce and cumin; continue to cook; as mixture thickens whisk in the pureed peppers and cook until desired consistency; season with salt and pepper to taste.
Slice the meat into 1/4 inch slices, arrange on plate and pour gravy over all.
Jewish Apple Cake


Ingredients:
unsifted all-purpose flour, sugar, baking powder, salt, real vanilla, eggs, apples, cinnamon, sugar

Directions:
Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
Layer the batter and apples in a greased tube pan.
**pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.
Creamy Norwegian Fish Soup


Ingredients:
butter, plain flour, carrot, leek, potato, chopped tomatoes, raw shrimp, mussels, scallops, heavy cream, fresh parsley, sour cream

Directions:
Melt 2 tablespoons of the butter, add the flour, stir for about 2 minutes without browning the flour.
Add the fish stock at intervals, stirring all the time, let it boil gently for 5-10 minutes.
Melt the rest of the butter and saute the carrots and leek and potatoes, if using, for approx 10 minutes.
Add the tomatoes (if using] and simmer for another 5 minutes, then add the shrimps, mussels, fish and the cream.
Simmer for another 5 minutes, or until the fish and shellfish are tender.
Add the parsley and salt and pepper to taste.
Serve garnished with sour cream and the lumpfish caviar.
Ultra-Rich Hot Chocolate


Ingredients:
bittersweet chocolate, dark corn syrup

Directions:
In heavy 2 quart saucepan, combine half-and-half, light cream, or whole milk; chopped semisweet chocoate; and chopped bittersweet chocolate.
Stir in corn syrup.
Cook and stir over medium heat until chocolate is melted and mixture is smooth.
To serve, pour hot chocolate mixture into mugs.
Top with whipped cream, if desired.
Bacon 'n' Onion Carrots for Two


Ingredients:
carrots, bacon, onion, brown sugar, pepper

Directions:
Place carrots in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until tender.
Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; drain, reserving 2 teaspoons drippings.
Saute onion in the drippings and stir in brown sugar and pepper until brown sugar is melted.
Drain carrots; toss with onion mixture.
Top with bacon.
My Favorite Marinara Sauce


Ingredients:
olive oil, onion, garlic cloves, ground beef, diced tomatoes, white wine, sherry wine, dried parsley, brown sugar, salt, dried rosemary, dried thyme, dried oregano, fresh mushrooms

Directions:
saute the onions and garlic in a large deep frying pan over high heat until the onions are starting to carmelize.
Add the ground beef, stir until it's broken up and well browned.
Add the next nine ingredients (tomatoes through Italian seasoning].  Stir to mix well and bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Add the sliced mushrooms and simmer for another 10 minutes.
Serve over your favorite pasta. What you don't use freezes well.
Chipotle Skirt Steak Tacos


Ingredients:
onion, garlic cloves, cumin, salt, pepper, cilantro, chipotle pepper, adobo sauce, corn tortilla

Directions:
Puree a single chipotle pepper (not the whole can] + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.
Roasted Veggies on Brie Toast


Ingredients:
asparagus, Grilled or Roasted Asparagus With Balsamic, red bell pepper, sweet onion, fresh ground black pepper, fine sea salt

Directions:
Prepare Recipe #299662 as directed along with red pepper and onion on grill or in oven. (I roasted in pan on top of gas grill for five minutes.].
Once veggies are roasted, roughly chop and combine with sauce from Recipe #299662.
Toast bread slices with brie on top.  (I used toaster oven- you may put on grill top.].
Serve roasted veggies over brie toast and enjoy this taste of France!
Curried Red Lentil Sweet Potato Soup


Ingredients:
red lentils, water, sweet potato, sea salt, extra virgin olive oil, onion, garlic cloves, turmeric, cumin, cayenne pepper

Directions:
Rinse the lentils in a strainer under cold running water (preferably filtered]. Pick them over and discard any small stones.  Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
Peel (optional] the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion] and a few ice-cubes and serve 'smooth-style'.
Margarita Chicken Pasta Salad


Ingredients:
olive oil, sour cream, lime juice, green chilies, sugar, cumin, salt, rotini pasta, chicken, olive oil, black beans

Directions:
Cook pasta, till al dente, drain and rinse in cold water.
In a zip-bag, combine chicken,taco seasoning, shake to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat.
In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat.
Fold in chicken, serve warm or cold.
Pass tequila shots or very cold beer.
Homemade Sun-Dried Tomatoes-Microwave


Ingredients:
tomatoes, salt, seasoning salt, garlic powder

Directions:
Rinse the tomatoes. Cut them in half lengthwise and scoop out the seeds and centers with a small spoon.
Place the tomato halves, cut side down, on a plate large enough to hold them in 1 uncrowded layer. Microwave, uncovered, on HIGH for 15 minutes.
Pour off any excess liquid. With a spatula, gently turn the tomatoes over, patting the pulp back into the skins as you turn.
Microwave, uncovered, on HIGH for 10-15 minutes more, depending on the size of the tomatoes, or until they have completely collapsed and are dried out but still supple.
Remove from the microwave and let stand 30 minutes without disturbing.
Lift the tomatoes off the plate and use right away or store in a loosely sealed plastic bag in the refrigerator.
After 2 days, seal tightly and return the bag to the refrigerator. The dried tomatoes will keep indefinitely.
Note: Don't worry if the tomatoes seem collapsed beyond hope after the first 15 minutes. When they dry out more and cool off, their shape returns.
My Mom's Almond Cake


Ingredients:
unsalted butter, unsalted butter, all-purpose flour, all-purpose flour, salt, granulated sugar, almond paste, sour cream, baking soda, powdered sugar

Directions:
Preheat oven to 325 degrees.
Butter sides and bottom of pan(s] and flour them as well.
Place pan(s] in freezer (i've done this and also skipped it, works either way, i feel].
Sift flour and salt into a small bowl.  Set aside.
In a mixer with a paddle, beat butter and sugar at hight til fluffy (5 min].
Add almond paste, one chunk at a time and beat at medium speed for 8 minutes.
Beat in egg yolks, one at a time.
Beat in almond extract.
Mix baking soda and sour cream together and add to butter mixture.
Reduce speed to low and add flour mixture, turn off when just blended.
Divide among the two 8 inch pans or 1 9 inch pan.
Bake about 35-40 minutes and start checking.  My oven is really hot so it is usually done, but my mom's oven takes at least an hour to bake.
Cool in pans on wire rack.
Take out of pans, store in covered tins or sealed rubbermaid containers -- get better with time.
When ready to serve, dust with powdered sugar.
Gluten Free Crunchy Chinese Noodles


Ingredients:
egg, water, salt, canola oil

Directions:
Heat oil to 370 degrees.
Mix egg, flour, salt and water. Use more or less water to reach a thick batter consistency.
If you have a pastry bag, put the batter in the pastry bag, using a medium-small tip. If you don't have a pastry bag (I don't], take a large plastic Ziploc freezer bag and cut a small piece off of one of the corners. Be careful, as it's easy to cut a larger hole than you need.
Squeeze the batter out of the bag into the hot oil. I found it easiest to squeeze out a rather large "squiggle", overlapping the strings, rather than trying to make shorter, individual noodles. Having the noodles fry together in a squiggle also makes it easier to turn the noodles to brown on both sides.
Once the noodles are golden brown, remove from the oil and place on a cake rack to drain. Once the oil has drained and the noodles have cooled, place them in a large freezer bag and use your hands to break them up into smaller noodles.
Store in the plastic bag.
Marshmallow-Fruit Squares


Ingredients:
reduced-calorie margarine, marshmallows, unsalted sunflower seeds, pitted dates, sesame seeds, vanilla extract

Directions:
Spray a 10x6" baking pan with nonstick cooking spray.
In a large nonstick saucepan over low heat, melt the margarine.
Add the marshmallows and cook, stirring constantly until the marshmallows are melted, about 5 minutes.
Remove from the heat; stir in the cornflakes, apricots, sunflower seeds, almonds, dates, sesame seeds and vanilla.
With moistened hands, press the mixture evenly into the baking pan.
Refrigerate covered until firm at least 30 minutes.
The cooking time is the 5 minutes cooking plus the 30 minutes in the fridge.
Baked Fennel and Potatoes


Ingredients:
fennel, garlic, olive oil, potato

Directions:
Pre-heat the oven to 180°C.
Saute the fennel and garlic in the olive oil until mostly soft, about 10-12 minutes.
Add the potatoes, stir well and fry for a few minutes.
Season with salt and pepper.
Lay the vegetables in a greased baking dish, one or two layers deep. I like to season the veggies in between the layers with lots of pepper. If you want to be really decadent you could add a bit more olive oil or butter as well.
Bake until soft, about 30 minutes. You may want to take the veggies out once or twice just to keep the top from burning too much.
Julie's Chicken Salad
Category: salad
By Julie Dwenger

Unique chicken salad perfect for a nice luncheon. Serve on toasted heavy grain bread, on croissants, or on a bed of lettuce for a very unique chicken salad.

Ingredients:
1 pound skinless, boneless chicken breast halves - boiled
½ cup raisins
1 cup thinly sliced celery
¾ cup seedless grapes, quartered
½ cup walnuts, toasted and chopped
1  avocado - peeled, pitted and diced
1  tart apple - peeled, cored and chopped
1 cup mayonnaise
1 teaspoon fresh lemon juice

Directions:
In a large bowl toss together the chicken, raisins, celery and grapes. Fold in the avocado and the apple. Mix in the mayonnaise and lemon juice. Chill.

Yields: 8 to 10 servings

Calories: 374.8
Fat: 28.7 g
Saturated fat: 4.3 g
Carbohydrates: 14.9 g
Sugars: 9.4 g
Dietary fiber: 2.9 g
Protein: 16.8 g
Cholesterol: 48.1 mg
Sodium: 184.3 mg
Creme De Menthe Bars


Ingredients:
butter, oleo, powdered sugar, egg, vanilla, graham crackers, coconut, butter, creme de menthe, instant vanilla pudding, powdered sugar, butter, chocolate chips

Directions:
Melt the 1/2 cup butter and cocoa, let cool. Then add the 1/2 cup powdered sugar, beaten egg, vanilla, graham cracker crumbs, nuts and coconut. Put in 9 x 13 pan and refrigerate.
Melt 1 1/2 cup butter, creme de menthe, pudding, 2 cups powdered sugar. Beat until smooth and spread over crust. Refrigerate until set.
Melt the 1/4 cup butter and chocolate chips. Spread on top. Refrigerate until firm. Cut into small bars and enjoy!
Charcoal Maker’s Vermicelli (Vermicelli Alla Carbonara)


Ingredients:
cooked ham, bacon, butter, extra virgin olive oil, eggs, fresh mushrooms, pecorino romano cheese

Directions:
Pasta:
Place a couple of quarts of water in a large pot. Add 1 Tbsp olive oil, garlic salt and onion salt and bring to a rolling boil. Add vermicelli, allow it to return to a boil then reduce to simmer for eight to nine minutes.
When a string of the cooked, vermicelli flung at the porcelain steel refrigerator door adheres to the door without dropping to the floor, the pasta is “al dente” (ready]. Empty into a collander to drain, then place on the plate.
Coordinate with sauce to bring both to completion immediately before serving.
Sauce:
Place 4 Tbsp olive oil and butter in a small sauce pan over medium-low heat. Add ham, bacon, onion and mushrooms and sauté until onions are translucent. Sprinkle grated cheese over contents of saucepan and allow cheese to melt into a layer covering ingredients with oil bubbling through in places.
While pasta is draining, remove pan from heat and stir in eggs. Continue to stir until well mixed. The hot oil, butter, onions, mushrooms, ham, and bacon will cook the eggs perfectly.
Immediately place the pasta on the plate and top with the Carbonara sauce.
Serve with sliced tomatoes on a bed of lettuce with oil and vinegar dressing.
Tinga (Mexican Dish)


Ingredients:
chipotle chiles in adobo, onion, tomatoes, tomatoes, garlic cloves, chicken bouillon cube, salt, onions, sour cream, iceberg lettuce, parmesan cheese

Directions:
In large sauce pan wilt the 5-6 sliced onions in the oil until very soft, but not brown.
About 10-15 minutes meanwhile in blender add as many chipotle chiles as you dare (when making it for my husband I add the whole can] and add lots of the adobo from the can as it adds tons of flavor but almost no heat.
To the chiles add the tomatoes, chopped onion, garlic, bullion, and salt blend until smooth.
Add puree to onions and cook about 5 minutes.
Add shredded meat (to make the shredded meat I boil a chuck roast, or pork roast for several hours in salted water until very tender and then shred-the chicken I just boil until cooked through and no longer pink, if cooked too long it will become mushy] stir entire mixture and cook until warmed through 1-2 minutes.
To eat take a tostada and spread with sour cream.
Sprinkle on some parmesan cheese if desired.
Add shredded lettuce and top with tinga mixture.
Bite!
Serve with several napkins on the side.
Authentic Chicken Tikka Masala
Category: world-cuisine
By Allrecipes

This authentic chicken tikka masala dish follows an old family recipe.

Ingredients:
¼ cup plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
½ teaspoon freshly ground black pepper
½ teaspoon salt
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 pound skinless, boneless chicken breast - cut into 1-inch strips
3 tablespoons vegetable oil
1 teaspoon cumin seeds
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon grated fresh ginger
2  green chile peppers, minced
2  Roma tomatoes, diced
½ cup tomato paste
¼ cup water
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ cup heavy whipping cream
½ teaspoon salt, or to taste
½ bunch cilantro for garnish

Directions:
Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside. Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes. Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

Prep time: 20 mins
Cook time: 55 mins
Total time: 3 hrs 15 mins
Yields: 4 servings

Calories: 402.6
Fat: 25 g
Saturated fat: 9.5 g
Carbohydrates: 20.5 g
Sugars: 10.1 g
Dietary fiber: 5 g
Protein: 27.2 g
Cholesterol: 100.2 mg
Sodium: 926.5 mg
Courgette Soup With Basil


Ingredients:
butter, onion, courgettes, potatoes, fresh basil, garlic clove, eggs, parmesan cheese

Directions:
Heat oil and half the butter in a large saucepan. Fry onion over a low heat until golden. Add courgettes and continue to cook over a low heat for another 10 minutes.
Add potatoes and cook for another 3 - 4 minutes Add the stock, cover and simmer for 40 minutes.
Remove from heat and process until smooth.
Beat together the basil, eggs, butter and cheese. Drizzle the soup in and season well.
Return to the heat and heat through.
Serve sprinkled with extra parmesan if desired.
Mint Chocolate Pie


Ingredients:
margarine, light corn syrup, gelatin, cold water, marshmallow creme, chocolate curls

Directions:
Place margarine, corn syrup and chocolate chips in 2-quart saucepan. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat.
Add KELLOGG'S® COCOA RICE KRISPIES® cereal to chocolate mixture. Stir until cereal is coated. With back of spoon, shape mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray. (If mixture is too soft, refrigerate about 5 minutes]. Chill crust.
Combine gelatin and water in small saucepan. Let stand 1 minute. Place over low heat, stirring constantly, until gelatin has dissolved. Remove from heat.
In large mixing bowl, combine marshmallow creme, flavoring, color and arm gelatin, mixing until smooth. Gently fold in thawed whipped topping.
Spoon filling into chilled crust. Refrigerate 3 hours or until firm.
Serve garnished with additional whipped topping and chocolate curls, if desired.
Homemade Condensed Cream of Chicken Soup


Ingredients:
chicken broth, poultry seasoning, onion powder, garlic powder, black pepper, salt, milk, flour

Directions:
In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic].
In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Let cool, then measure out in 10 ounce amounts to equal one "can" of condensed soup.
OREO Cookie Balls
Category: trusted-brands-recipes-and-tips
By Oreo

Can't decide between cookies and confections? You don't have to! These chocolate-covered cookie balls feature a filling of cream cheese and crushed cookies.

Ingredients:
1 (8 ounce) package cream cheese, softened
36  OREO Cookies, finely crushed
16 ounces semi-sweet baking chocolate, melted

Directions:
Mix cream cheese and cookie crumbs until well blended. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour or until firm.

Prep time: 30 mins
Total time: 1 hr 45 mins
Yields: 48 servings
Simple Last Minute Dessert


Ingredients:
vanilla ice cream, coconut, Amaretto

Directions:
Spread the coconut on a non-stick baking sheet and bake at 350 degrees until browned. Don't let it burn.
Let coconut cool for at least 5 minutes.
Meanwhile, place two small scoops of ice cream in each dessert bowl.
Top each serving with 1 tbsp of Amaretto (you can substitute Kahlua].
Sprinkle with toasted coconut and serve immediately.