xiaoxl/recipe_data huggingface dataset:
Ginger & Lemon Grass Crème Brulée


Ingredients:
gingerroot, lemongrass, heavy cream, sugar, sugar, vanilla extract

Directions:
Pre-heat the oven to 325 degrees.
Place ginger and the lemongrass into a medium saucepan.
Add the heavy cream and simmer gently for 25 minutes to infuse the flavours.
Remove the infusion from the stove and strain through a fine sieve.
In a mixing bowl whisk together the yolks, the sugar the lemon extract and the bitters.
Slowly mix in the heavy cream infusion.
Pour into ramekins or an oven casserole dish. Remove any foam from the top of mixture with a teaspoon.
Place ramekins into a large casserole dish and pour hot water until the level is halfway up the sides of the ramekin dish. Put into oven and bake until the custard is firm (the center should jiggle just a little when you shake it] approximately 40 -50 minutes. Remove the ramekins from the water bath and completely cool before you cover with plastic wrap and refrigerate.
To serve.
Sprinkle the top with granulated sugar and using a blow torch caramelize the sugar. The oven broiler can be used in place of the torch.
Place the ramekins in a tray of cold water and ice and leave in the broiler for 3-5 minutes--just enough to caramelize the sugar.
Variations: 1/4 teaspoon grated lime peel can be substituted for the lemon grass.
Slow-Cooked Chicken Drumsticks
Category: meat-and-poultry
By cheftini

These delicious drumsticks are made in the oven and when they are done the meat falls right off the bone. Also, you can add more seasonings of your choice.

Ingredients:
cooking spray
5 pounds chicken drumsticks
2 teaspoons Cajun seasoning
2 teaspoons poultry seasoning
1 teaspoon garlic powder
salt and ground black pepper to taste
1 teaspoon all-purpose flour
1 cup barbeque sauce

Directions:
Preheat oven to 250 degrees F (120 degrees C). Grease a baking pan with cooking spray. Arrange chicken drumsticks on the baking pan. Sprinkle Cajun seasoning, poultry seasoning, garlic powder, salt, and pepper over chicken. Sprinkle flour on top. Spray cooking spray over chicken. Cover baking pan with aluminum foil. Bake in the preheated oven until juices run clear, about 2 1/2 hours. Uncover and spread barbeque sauce evenly over chicken. Continue baking, uncovered, until chicken is tender and falling off the bone, about 30 minutes more.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 5 pounds

Calories: 351.5
Fat: 16.3 g
Saturated fat: 4.4 g
Carbohydrates: 9.9 g
Sugars: 6.6 g
Dietary fiber: 0.3 g
Protein: 38.6 g
Cholesterol: 126.2 mg
Sodium: 506.1 mg
Bread Machine Challah I
Category: bread
By Suzy

Easy recipe for challah or egg bread using a bread machine. I use the light setting on my bread machine.

Ingredients:
¾ cup milk
2  eggs
3 tablespoons margarine
3 cups bread flour
¼ cup white sugar
1 ½ teaspoons salt
1 ½ teaspoons active dry yeast

Directions:
Add ingredients to the pan of the bread machine in the order suggested by the manufacturer. Select Basic Bread and Light Crust settings. Start.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 1 1/2-pound loaf

Calories: 184.4
Fat: 4.4 g
Saturated fat: 1 g
Carbohydrates: 30 g
Sugars: 5.1 g
Dietary fiber: 0.9 g
Protein: 5.9 g
Cholesterol: 32.2 mg
Sodium: 340.6 mg
Salad Du Soleil


Ingredients:
red kidney beans, black beans, green bell pepper, celery ribs, fresh basil, fresh lime juice, sugar, garlic cloves, pepper, canola oil, honey

Directions:
In a large bowl; add kidney beans, corn, black beans, jalapeno, bell pepper, celery, and basil.
In a medium bowl; mix rice vinegar, lime juice, sugar, garlic, Lawry's, pepper, oil, and honey.
Pour marinade into bean mix and toss well to coat.
Chill then enjoy!
Tangy Crock Pot Beef Roast


Ingredients:
beef eye round, tomato paste, marsala wine, red wine vinegar, warm water, brown sugar, garlic cloves, thyme, pepper

Directions:
Place meat into crock pot.
In a mixing bowl, whisk together tomato paste, wine, vinegar, water, brown sugar, garlic, soup mix, thyme and pepper.  Pour this mixture over meat in crock pot and cover.
Cook on low for 6-8 hours.
Allow to rest before slicing.
Slice and serve with the sauce poured over the slices of beef.
Parmigiano-Crusted Rigatoni W/Cauliflower & Bacon


Ingredients:
extra virgin olive oil, garlic clove, heavy cream, crushed red pepper flakes, rigatoni pasta, cauliflower, panko breadcrumbs, parmigiano-reggiano cheese, bacon

Directions:
Preheat the broiler.
Bring a large pot of salted water to a boil.
In a medium skillet, heat 1 tablespoon of the olive oil.
Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
Drain, reserving 2 tablespoons of the pasta cooking water.
Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
Return the rigatoni and cauliflower to the pot.
Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
Enjoy!
Fresh Strawberries and Balsamic Vinegar Ice Cream Parfaits


Ingredients:
strawberry, butter, light brown sugar, vanilla ice cream, fresh ground pepper

Directions:
Wash and slice strawberries and set aside.
Heat saucepan over medium heat and add the butter.
When melted, add brown sugar. Melt fully and then add the strawberries.
Cook for about two minutes. Add the vinegar and cook until the sauce is at a medium thickness.
Scoop vanilla ice cream into chilled bowls. and spoon berries and caramel over top.
Grind fresh pepper over servings of ice cream.
Low Fat Mock Mocha/Iced Mocha/ Mocha Frappe


Ingredients:
"black coffee"

Directions:
Put cocoa mix and creamer powder in mug.
Add hot coffee, stir and enjoy.
Note: for an iced mocha pour over ice.  For a frappe, cool the beverage in the refrigerator for a few minutes; crush the ice in a blender add the cooled beverage and blend.
All-American BBQ- Bacon Cheeseburgers


Ingredients:
barbecue sauce, lean ground beef, American cheese, lettuce leaves, tomatoes, sweet onions, bacon

Directions:
"Heat broiler ( George Foreman or bbq can be used]. Mix 1/4 cup of BBQ sauce with ground beef. Shape into 4 patties. Broil, 4-6" from heat, 7-9 minute on each side or until cooked through (160*], brushing occasionally with remaining BBQ sauce. If using Foreman omit brushing of sauce until cooking is completed. Top with cheese. Broil 1 minute or until cheese is melted. Cover bottom halves of rolls with lettuce, onions, and tomatoes; top with burgers, remaining sauce, bacon and tops of rolls. Serve with coleslaw or french fries."
Macaroni Pasta Salad


Ingredients:
elbow macaroni, celery, red bell pepper, red onions, garlic clove, mayonnaise, sweet pickle, milk, Dijon mustard, kosher salt, sharp cheddar cheese, hard-boiled eggs, black pepper

Directions:
Cook pasta according to package directions, drain and rinse with cold water until pasta is no longer warm.
In a large bowl, combine pasta, red peppers, onion, garlic, sweet pickles, cheese and celery.
In a small bowl, combine mustard, pepper, salt, milk and mayo, mix well.
Pour dressing over pasta, toss well to coat.
Add eggs and toss to combine.
Chill 4 - 24 hours before serving. Store leftovers in the refrigerator, covered.
Danish Dessert Cake


Ingredients:
water, eggs, water, cream cheese, powdered sugar, strawberry

Directions:
Prepare white cake mix according to package directions baked in 2 round cake pans.
Prepare the box of Danish Dessert according to directions.
While Danish dessert is cooling make frosting:
Beat whipping cream until fluffy and soft.
Set aside.
Then beat cream cheese and powdered sugar together until thoroughly combined.
Fold whipped cream into the cream cheese mixture until throughly combined.
Cut each cake round in half so you have four layers.
Stack and frost layers.
Stem and slice strawberries in half and make a border of the strawberries around the top of the cake.
Chop remaining strawberries and add to cooled Danish Dessert and pour into the middle of the strawberry border on the cake.
You can be creative and put a layer of Danish dessert in the middle layer of cake as a filling.
This recipe cake can also be made in a jelly roll pan, then frost top and then spread Danish Dessert over the top.
Chuck's Protein Bars
Category: appetizers-and-snacks
By Amy Gray-Hughes

Great tasting healthy bars for energy!

Ingredients:
3 cups rolled oats
½ cup sunflower seeds
½ cup unsweetened shredded coconut
¼ cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon sea salt
1 cup plain Greek yogurt
½ cup natural peanut butter, melted
6 tablespoons pure maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 cup vanilla protein powder
1 (2 ounce) bar dark chocolate, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Mix oats, sunflower seeds, coconut, brown sugar, cinnamon, and sea salt together in a large bowl. Stir yogurt, peanut butter, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to oats mixture and stir to coat. Mix protein powder and chocolate into the resulting mixture; spread into prepared baking dish. Bake in preheated oven until browned, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 16 bars

Calories: 329.7
Fat: 15.9 g
Saturated fat: 7.1 g
Carbohydrates: 25.5 g
Sugars: 10.6 g
Dietary fiber: 3.3 g
Protein: 23.8 g
Cholesterol: 8.9 mg
Sodium: 243.7 mg
Spiced Coffee


Ingredients:
coffee beans, ground coffee, ground nutmeg, vanilla extract, water

Directions:
Place whole coffee beans in grinder; process to a medium grind.
Place coffee beans in coffee filter in coffee maker, sprinkle with nutmeg and flavorings.
Add water to coffee maker and brew.  Serve immediately with cream and sugar to taste.
Jacked up Banana Bread


Ingredients:
bananas, salted butter, brown sugar, egg, vanilla, Bourbon, baking soda, baking powder, salt, cinnamon, nutmeg, ground cloves, flour

Directions:
Preheat the oven to 350°F
With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, vanilla, and bourbon, then the spices.
Sprinkle the baking soda, baking powder, and salt over the mixture and mix inches
Add the flour last; mix until all the flour is incorporated.
Pour mixture into a greased 9x5-inch loaf pan.
Bake for one hour, or until a tester comes out clean.
Cool on a wire rack for 15 minutes. Remove from pan and cool completely before slicing.
Preserved Fresh Lemons


Ingredients:
lemons, coarse sea salt, whole cloves, bay leaves, black peppercorns, lemon juice

Directions:
Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.
Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
Pack the lemons in and add the bay leaf and spices amongst the lemons.
Add the remaining salt & press down to release the lemon juice from the lemons.
Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
When you come to use the lemons, make sure you rinse them thoroughly beforehand.
IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!
New Wife Tuna Salad
Category: salad
By Graden

My husband says this tuna salad is even better than his mother's.  Not too pickly tasting, mild with a nice blend of flavor. You can add more mayo for a creamier salad.

Ingredients:
4 (5 ounce) cans tuna, drained
5  hard-boiled eggs, chopped
½ cup chopped sweet onion
1 stalk celery, chopped
¾ cup mayonnaise
1 ½ tablespoons dill pickle relish
2 teaspoons honey mustard
½ teaspoon celery seed
½ teaspoon seasoned salt
½ teaspoon ground black pepper

Directions:
Combine tuna, eggs, onion, and celery in a large bowl. In a small bowl, stir together mayonnaise, relish, honey mustard, celery seed, seasoned salt, and pepper. Pour over the ingredients in the other bowl, and stir gently to coat. Serve at room temperature or chill until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 185.9
Fat: 13.6 g
Saturated fat: 2.4 g
Carbohydrates: 2 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 13.6 g
Cholesterol: 106.2 mg
Sodium: 189.5 mg
Potato Bread from Idahoan®
Category: trusted-brands-recipes-and-tips
By Idahoan

If you've ever tried potato bread, you know that the addition of mashed potatoes makes for some nice, soft bread and, unlike a lot of homemade breads, these loaves stay soft for a surprising number of days.

Ingredients:
1 cup Idahoan® Original Mashed Potatoes*
1 ½ cups warm water
2 (.25 ounce) packages active dry yeast**
2 tablespoons sugar
2 tablespoons melted, cooled butter or oil
1 tablespoon salt
4 ½ cups all-purpose flour, or more as needed

Directions:
Preheat oven to 350 degrees F. In a mixing bowl, combine warm water and yeast; let stand for several minutes. Stir in mashed potatoes, sugar, butter, and salt; mix well. Stir in enough flour to make a soft dough. Turn dough out onto a floured surface and knead 5-8 minutes, or until dough is smooth and elastic, adding flour as needed. Place dough in bowl, cover, and let rise 1 hour. Punch dough down, divide in half, and shape each half into a loaf. Place in 4 x 8 loaf pans, cover, and let rise 30-45 minutes, or until doubled. Bake 30-35 minutes, or until lightly browned. Cool on wire rack.

Prep time: 25 mins
Cook time: 35 mins
Total time: 3 hrs
Yields: 2 loaves

Calories: 84.9
Fat: 1 g
Saturated fat: 0.5 g
Carbohydrates: 16.4 g
Sugars: 0.9 g
Dietary fiber: 0.7 g
Protein: 2.3 g
Cholesterol: 2 mg
Sodium: 239.6 mg
The Farm Cafe's Farmhouse Veggie Burger


Ingredients:
eggplants, butter, scallions, parsley, fresh ground black pepper, garlic, salt, olive oil

Directions:
Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil,  on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given].
Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants].
In a sauté pan, heat olive oil until  hot, then fry patties till dark brown, about 5 minutes each side.
Serve on  whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach]. Enjoy!
Note:
I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack]. Yummy!
Lashella's Favorite Oxtail Stew


Ingredients:
all-purpose flour, olive oil, onion, carrots, celery, fresh thyme leaves, garlic cloves, tomato paste, dry red wine, beef broth, diced tomatoes, bay leaves, button mushrooms, red wine vinegar

Directions:
Wash and dry the oxtails. Add the meat to a large bowl and season with salt and pepper, to taste. Toss the meat in the flour until lightly coated.
Add the olive oil to a large Dutch oven over medium heat. Brown the oxtails on all sides, in batches, until well browned. Transfer the meat to a plate and pour off some of the drippings, if necessary.
Add the onions, carrots, celery, thyme, and garlic to the pot and saute until the onions are tender and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomato paste and toast. Deglaze the pot with the bottle of red wine and stir up all the browned bits on the bottom of the pan. Stir in the beef broth, tomatoes with their juices and the bay leaves.
Add the browned beef back into the pot along with any accumulated juices that may have collected on the plate. Bring the stew to a boil, then reduce the heat to a low simmer. Cover and cook until the beef is tender and falling off the bone, about 3 1/2 hours.
Stir in the mushrooms and cook uncovered, for 30 minutes more. Taste for seasoning. Add salt and pepper, if needed, and stir in the red wine vinegar to brighten the flavor. Remove the meat from the pot and pull the meat off the bones, then add back to the pot. Discard the bones. Transfer the stew to a serving dish and serve hot over Buttered Noodles.
Piccalilli


Ingredients:
table salt, cold water, cauliflower florets, cucumbers, malt vinegar, white wine vinegar, caster sugar, all-purpose flour, butter, ground turmeric, mustard powder, fresh ground black pepper

Directions:
First you need to make a salt brine.
In a bowl large enough to hold the water and all the vegetables, dissolve the salt in the water.
Add all the vegetables and capers.
Put a plate onto the vegetables to make sure they stayed submerged in the brine.
Cover and keep in the fridge for 24 hours.
Place the two vinegars, pickling spice and sugar into a large stainless steel pan.
Bring to the boil, reduce the heat and cook for 15 minutes.
Leave to cool.
The next day: remove the brine and vegetables from the fridge, drain and rinse the vegetables well.
Place the rinsed vegetables into a pan, cover with cold water.
Bring to the boil then reduce the heat to a gentle simmer.
Cook for 10 minutes, reduce the heat and simmer for ten minutes, drain and leave to one side.
In another pan, melt the butter, add the flour and stir thoroughly.
Cook gently for 5 minutes taking care not to burn the flour.
Strain the spiced vinegar and slowly add to the butter and flour, cook for 2 - 3 minutes or until thickened.
Add the turmeric, mustard powder and black pepper stir well.
You should now have a brightly colored, thick sauce.
Pour the thick sauce over the drained vegetables and stir well making sure all the vegetables are coated in the sauce.
Pour into sterilized jars and seal.
Keep for at least one week before opening (preferably longer but the temptation to try it may be too strong].
Once opened the jars must be kept in the refrigerator, unopened the jars will keep for at least six months in a dark, cool place.
Ham and Red-Eye Gravy


Ingredients:
ham steaks, milk, strong black coffee, pepper

Directions:
Put the ham in a shallow container; pour milk over ham.
Cover and refrigerate 8 hours.
Remove ham from milk.
Cut slashes in fat to keep from curling.
Cook 1 slice of ham in 1 tablespoon oil in a heavy (cast-iron, preferably] skillet over low heat until light brown, turning once.
Remove from skillet and keep warm.
Drain off pan drippings and reserve for gravy.
Repeat procedure with remaining oil and ham.
Add reserved pan drippings, coffee, and pepper to skillet; bring to a boil and stir constantly.
Lower heat and simmer 3 minutes.
Serve gravy with ham and hot biscuits.
Brecken's Peanut Butter Roll Ups


Ingredients:
peanut butter, sugar, ground cinnamon, butter

Directions:
Cut crust from bread., Roll to 1/8 in thickness., Spread some peanut butter on each slice., Combine sugar and cinnamon and sprinkle evenly over each slice., Roll up each slice jellyroll style., Place seam side down in a lightly greased pan., Brush melted butter over rolls., Bake at 350 for 7min on each side.
Irish Cream Truffle Fudge
Category: desserts
By LETSGGGO

This is 'wicked good' stuff! This creamy sweet confection will disappear as fast as a wink.

Ingredients:
3 cups semisweet chocolate chips
1 cup white chocolate chips
¼ cup butter
3 cups confectioners' sugar
1 cup Irish cream liqueur
1 ½ cups chopped nuts
1 cup semisweet chocolate chips
½ cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter

Directions:
Butter a 8x8 inch pan. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips  and 1/4 cup butter until soft enough to stir. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down. In the top half of a double boiler melt remaining chocolates until soft.  Remove from heat and with a fork beat in the butter and Irish cream until smooth.  Spread topping over cooled fudge with a knife.  If a smooth top is important place plastic wrap over the top.  Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 24 pieces

Calories: 383.3
Fat: 20.3 g
Saturated fat: 9.9 g
Carbohydrates: 46.8 g
Sugars: 42 g
Dietary fiber: 2.5 g
Protein: 3.5 g
Cholesterol: 10 mg
Sodium: 37.4 mg
Macaroni Corn Casserole
Category: side-dish
By Missy Borrowman

A creamy and slightly sweet corn and macaroni casserole. It always goes over with a big bang with family and friends.

Ingredients:
1 (15.25 ounce) can whole kernel corn, with liquid
1 (14.75 ounce) can cream style corn
1 cup small uncooked seashell pasta
½ cup butter, cut into pieces
1 cup cubed processed cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese. Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 406.8
Fat: 24.1 g
Saturated fat: 14.4 g
Carbohydrates: 41.8 g
Sugars: 7.2 g
Dietary fiber: 2.8 g
Protein: 11.1 g
Cholesterol: 64.2 mg
Sodium: 890.1 mg