xiaoxl/recipe_data huggingface dataset:
Mushroom Puff Pasties (A.k.a. Footballs)


Ingredients:
frozen puff pastry, egg, onion, carrot, potato, mushroom, soy sauce, ketchup, dried thyme

Directions:
Defrost the puff pastry for 20-30 minutes.
Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
Cook, stirring occasionally, until the vegetables are soft and tender.  Let cool.
Preheat oven to 400°F.
Cut each sheet of puff pastry into 4 squares.
Divide the filling among them, placing it to one side across the diagonal.  Brush pastry edges with egg (I just use water] and fold over into triangles and press well to seal.
Put them on baking sheets (if you didn't make them directly on the baking sheets] and glaze with the beaten egg, if you like.
Bake for 15-20 minutes, until golden brown.
It's Spelt Protein Bread


Ingredients:
quick-rising yeast, warm water, honey

Directions:
Mix all your dry ingredients together.
Dissolve your honey in your warm water.
Mix everything together in an upright mixer with a dough hook attachment.
I put my mixer on a low setting, If you are old school, prepare for an arm work out, stir everything together until it is all very well incorporated. Now out of convenience I probably give the dough a good 10 minutes just rolling around in the mixer on low.
Give your dough a few sprays with your oil. The dough should be able to roll into a ball, the bowl should be reasonably clean. Squirt or drizzle a bit of oil on top.
Roll it out to a big fat sausage. For one loaf, just make a big sausage around the size of your loaf tin. You could also just make a bloomer style by putting a big ball on a baking sheet.
Pop in a bread tin. If the bread tin is the approach you are going for, pop it in! I gave my tin a little spray with some more oil, then once the loaf was in I sprayed the top of that a bit too. Cover with clingfilm.
Leave to rise until it has doubled in size. You can leave it in the fridge to proof over night if you wish, but I always cook mine the day I make it. One loaf I left out all day, it had risen high and mighty, when I came back it had collapsed, I gave it another kneading, let it sit for 30 mins or so. Seemed to cook fine, came out softer than the one in this post.
Place in pre-heated oven at 180c for 40 minutes The loaf in the top picture came out with a very crisp top crust, really nice to be honest, but other loaves have come out with softer crusts. My way of telling if my loaf is cooked is to tap on the top with my nails. Is its crisp? Does it ‘tap’? If it does I bring it out and knock on it, should sound hollow, should sound like that on the bottom too, should be able to stand nice and sturdy.
Leave to cool, slice up and eat!
Banana Split Pie


Ingredients:
sugar, cornstarch, milk, unsalted butter, vanilla extract, bananas, strawberry, heavy cream, confectioners' sugar, walnuts, maraschino cherry

Directions:
In a medium saucepan, combine the sugar and cornstarch.
Gradually whisk in the milk until blended.
Set over medium heat and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes.
In a small bowl, whisk the egg yolks.
Gradually whisk in 1/2 cup of the hot thickened milk.
Whisk the egg yolk mixture into the remaining milk in the saucepan.
Boil the custard, whisking, for 1 minute.
Remove from the heat and whisk in the butter, 1 tablespoon at a time, until melted.
Blend in 1 teaspoon of the vanilla.
Set aside, whisking occasionally, until cooled to room temperature.
Cover with a sheet of waxed paper directly on the custard and refrigerate until chilled, about 1 hour.
Whisk again to smooth out and then stir in the chocolate bits.
Peel the bananas and slice fairly thinly crosswise on the diagonal.
Line the bottom and sides of the pie shell with the banana slices.
Pour in the chocolate chip custard and smooth the top of the custard in concentric circles.
Whip the cream lightly.
Beat in the confectioners' sugar and the remaining 1/4 teaspoon vanilla.
Beat until stiff.
Spread the whipped cream decoratively over the top of the pie.
Strawberries are to be arranged decoratively on top of the pie.
Sprinkle the chopped walnuts on top and set the cherry in the center.
Refrigerate until serving time.
Italian Margarita


Ingredients:
Amaretto, triple sec

Directions:
Combine ingredients., Pour into glass over ice.
Chef John's Blueberry Muffins
Category: bread
By Chef John

I decided to push the envelope and toss in 2 cups of blueberries!

Ingredients:
1 cup white sugar
½ cup butter, softened
2  large eggs
2 tablespoons vegetable oil
1 cup sour cream
½ cup milk
1 tablespoon grated lemon zest
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
2 cups fresh blueberries

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease 16 muffin cups, or line with paper muffin liners. Beat butter and sugar in a large bowl until light and fluffy, about 3 minutes. Stir in eggs until well mixed. Add vegetable oil, stir to combine. Whisk sour cream, milk, and lemon zest into butter mixture until smooth. Whisk flour, baking powder, baking soda, and salt in a small bowl. Stir half the flour mixture into the butter mixture until combined. Add remaining half of flour mixture and blueberries into the batter, folding together until just combined. Spoon batter into prepared muffin cups. Place muffin cups on center rack of the preheated oven and bake until tops are golden and a toothpick inserted into the center of a muffin comes out clean, about 30 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 16 muffins

Calories: 253.9
Fat: 11.5 g
Saturated fat: 6.1 g
Carbohydrates: 34.3 g
Sugars: 14.8 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 45.4 mg
Sodium: 272.3 mg
Authentic Cajun Turkey Gumbo


Ingredients:
turkey carcass, bacon grease, flour, celery ribs, onions, bell pepper, garlic cloves, fresh parsley, okra, smoked sausage, water, Worcestershire sauce, Tabasco sauce, tomatoes, salt, bacon, bay leaf, cayenne, brown sugar, lemon juice

Directions:
Crack the turkey carcass into several pieces.
Place the turkey carcass and legs into a large soup kettle with 3 qts of water and 1 tsp salt.
Boil for one hour.
Remove the carcass and legs and cool.
Remove the meat from the bones and discard the bones.
Reserve the stock and the meat.
In a heavy Dutch pven over medium heat, heat the grease and the oil.
Add the flour, stirring constantly, and cook until it turns a deep, mahogany brown.
Add the celery, onion, bell pepper, garlic, and parsley.
Cook for 15-20 minutes, stirring constantly.
Add the okra and sausage and continue cooking for 5 minutes.
Add 2 qts of water, 2 qts turkey stock Worcestershire sauce, Tabasco, tomatoes, salt, bacon, bay leaves, and cayenne.
Simmer, covered, for 2.5-3 hours, stirring occasionally.
Add the turkey meat and simmer for 30 minutes.
Just before serving, add the brown sugar and lemon juice.
Oatmeal Raisin Cookies VI
Category: desserts
By Kathleen Domingo

This is a really moist, delicious cookie that's also quite healthy.

Ingredients:
1 cup butter
1 ¼ cups packed brown sugar
2  eggs
2 teaspoons vanilla extract
1 tablespoon honey
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter and brown sugar until smooth. Stir in the eggs, vanilla and honey. Sift together the flour, baking soda and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats and raisins. Drop dough by rounded teaspoonfuls onto unprepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven, until cookies start to brown. Remove from baking sheets to cool on wire racks.

Yields: 4 dozen

Calories: 206.1
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 29.7 g
Sugars: 15.6 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 35.8 mg
Sodium: 117.5 mg
Philly Cheesesteak Spring Roll


Ingredients:
ketchup, Dijon mustard, honey, cayenne, olive oil, American cheese, provolone cheese, salt, pepper

Directions:
Dipping Sauce:
Combine the ketchup, mustard, honey, and cayenne in a small bowl. Cover and set aside.
Spring rolls:
Heat the olive oil in a large skillet on medium heat. Add the chopped beef and cook until no longer pink, stirring 5-7 minutes.  Strain beef, discarding liquid, and return to skillet. Reduce the heat to medium low and stir in cheeses. Cook until cheeses melt, 2-3 minutes. Season with salt and pepper to taste. Set aside to cool.
Place 1 wrapper on a clean work surface, keeping the other wrappers covered with plastic wrap. Brush the entire surface of wrapper with egg yolk. Form 1/4 of the beef mixture into an 8" log along one edge of the wrapper. Roll up the wrapper, leaving ends open. Place a second wrapper on the work surface with a corner facing you, brush the corners with egg yolk, and  lay the first roll across the bottom corner of the second wrapper. Roll up wrapper, tightly folding the  ends over halfway through. Press down slightly to seal and set aside. Repeat the process with remaining wrappers and filling.
Pour vegetable oil into a heavy medium pan to a depth of 2" and heat over medium heat until the temperature shows 350°F on a candy thermometer (You don't have to have a thermometer, just make sure the oil is hot, but not smoking]. Fry spring rolls in 2 batches, turning over halfway through, until golden brown, about 8 minutes. Cut into thirds on the bias and serve with sauce. Good with pickles on the side. Enjoy!
Garlicky Green Beans Stir Fry


Ingredients:
extra virgin olive oil, green beans, minced garlic cloves, butter, chili powder, fresh ground black pepper, salt, fresh lemon juice

Directions:
Wash green beans in cold water thoroughly. Keep it aside.
Now do the ‘Blanching of Green Beans’. For that, check out.
Heat a pan over medium heat and pour olive oil. When it is hot, add the minced garlic. When the garlic turns slightly golden colour, add the chilli flakes and stir for some time until it gets fragrant.
Add the beans, followed with salt and black pepper powder.
Add melted butter and continue stirring it for about five minutes or until it’s coated well.
Add the lemon juice and stir again for one or two minutes.
Now Garlicky Green Beans Stir Fry is ready for serving.
Salmon Burgers


Ingredients:
fresh ground black pepper, lemon zest, fresh dill, iceberg lettuce leaves, tomatoes, lebanese cucumber, carrot

Directions:
Preheat a chargrill pan to medium high.
Spray each side of salmon fillets with cooking spray and season with pepper.
Add the salmon to pan, reduce heat to medium and cook on each side for 2 minutes for medium, or until cooked to your liking and then transfer to a plate.
Put the lemon zest and dill in a small bowl and stir to combines and sprinkle over each side of the salmon.
Put the lettuce, tomato, cucumber, carrot, salmon and yogurt on each roll base and top with other half of the roll and serve.
Chirashi Bowl
Category: world-cuisine
By Benjamin Zuckerman

Home-style Japanese cooking. It is basically all of the ingredients for sushi mixed up in a bowl and served. It is a very fast and convenient way to enjoy the taste of sushi without all the work! I like to have cut-up pieces of seaweed to serve on the side, and a soy sauce-wasabi mixture is nice too. Good with tea, but better with beer.

Ingredients:
3 cups water
2 cups sushi rice
1 teaspoon salt  (Optional)
½ cup rice vinegar
¼ cup white sugar
3 large eggs, beaten
1  carrot, cut into 1/4-inch pieces
½ pound sushi-grade ahi tuna, sliced
½ pound sushi-grade salmon, sliced
1 pound cooked shrimp
1 medium cucumber, cut into 1/4-inch pieces
1  avocado, diced
½ cup diced mushrooms
1 bunch green onions, diced
¼ cup diced pickled ginger

Directions:
Combine rice, water, and salt in a pot. Bring to a low boil. Reduce heat to very low, cover, and cook for 15 minutes. Meanwhile, mix rice vinegar and sugar together until sugar is dissolved. Heat a skillet over medium heat. Pour in eggs and cook until set, about 5 minutes. Let cool briefly before dicing. Cook carrot in the same skillet over low heat until softened slightly, about 5 minutes. Remove rice from heat and let stand for at least 5 minutes. Transfer rice to a large bowl. Add vinegar-sugar mixture while using a fan or hair dryer to blow air over the rice. Mix, without crushing the rice grains, until all of the vinegar is absorbed and rice is sticky and shiny, 3 to 5 minutes. Arrange tuna, salmon, and shrimp over rice. Garnish with egg, carrot, cucumber, avocado, mushrooms, green onions, and pickled ginger.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 425
Fat: 8.6 g
Saturated fat: 1.7 g
Carbohydrates: 54.1 g
Sugars: 9.4 g
Dietary fiber: 4.4 g
Protein: 31.2 g
Cholesterol: 208.8 mg
Sodium: 533.5 mg
Pithivier


Ingredients:
unsalted butter, caster sugar, rum, puff pastry, egg, white sugar

Directions:
Cream butter and caster sugar in a small bowl until combined.
Beat in egg yolk, ground almonds and rum.
Cut the pastry sheet in half, placing one half on a buttered baking tray.
Fill the centre with the almond filling and flatten out, leaving the edges clear.
Top with the remaining pastry and press the edges together.
Lightly score the top of the pastry with a sharp knife in a decorative pattern.
Refrigerate until ready to bake.
Preheat the oven to 220°C (200°C for fanforced].
Brush pastry with egg.
Bake for 15 minutes, then reduce temperature to 180°C (160°C fan forced] and bake for a further 10 minutes.
To give the pastry a crisp caramelised glaze sprinkle with white sugar and bake for another 5 minutes.
Serve warm or at room temperature with whipped cream as a dessert, or plain with coffee.
Vegan Eggplant Lasagna


Ingredients:
eggplants, coconut oil, raw cashews, water, vinegar, salt, pepper, kale, salt

Directions:
Cashew "Cheese" Filling.
Soak 2 cups raw cashews in 6 cups of water for at least 24 hours.  Rinse and drain.  Using your food processor or blender,  blend the remaining cup of water with the soaked and drained  cashews until you reach the consistency of ricotta cheese.  Add more water if necessary.  Add to the cashew mixture the  2 Tbls. of vinegar,1/2 teaspoons black pepper, 1/2 teaspoons salt, and 1 Tbls. Italian seasoning.  Add more seasonings to taste.  Meanwhile, bring a very large stockpot full of water to boil.  When water is boiling add 3 bunches of rinsed kale greens (be sure take off the twist ties!]  Completely submerse the greens in the water.   Blanche kale greens for 5 minutes or until bright green and soft.  Drain greens and (do not burn yourself!] cut greens off tough stems and chop into small pieces.  Squeeze out excess water with your hands (there will be quite a bit].  Add chopped kale greens to the cashew mixture.  Stir together.
Eggplant "Noodles".
Cut the ends off of 2 large eggplant.  Slice into at least 10 slices total.  If you wind up with more, that is great too!   Rub the 2 Tbls.  of salt onto the eggplant slices and let set in the refrigerator for at least 5 hours. (This will draw some of the moisture out of the eggplant. ]   After your eggplant slices have sat for a few hours, wash off the salt and pat dry with towels.  Coat eggplant slices with melted coconut oil or olive oil.  Put on a baking sheet or two and bake in  a 400 degree oven for 35 - 45 minutes or until fork soft.
Assembling the lasagna.
Heat the oven to 350 degrees.  In an 8 x 10 pan, spoon out a bit of the pasta sauce into the pan.  Then layer 5 eggplant slices.  (You may have to cut the pieces to make them fit.]  Layer half of the cashew /kale mixture  over the eggplant slices.    Spoon half of the remaining pasta sauce over the cashew/kale mixture.  Then layer the remaining eggplant slices.  Layer the remaining cashew/kale mixture.  Spoon the remaining pasta sauce on top.  Cover with foil or a silicone cover and bake @ 350 degrees for 35- 45 minutes or until bubbly.  Enjoy!
Dry-Fried Green Beans


Ingredients:
fresh green beans, walnuts

Directions:
Wash green beans and dry thoroughly.  Snap off stems.
Heat oil in large skillet or wok over medium high heat until almost at the smoking point.
Add the dry beans to the hot oil and stir-fry until the beans start to get some dark brown spots.
Add the walnuts and continue to stir-fry to cook all sides of the beans and toast the nuts.
Sprinkle on the chili flakes and toss to distribute evenly.
Remove from heat, salt and pepper to taste.
Oatmeal Delight


Ingredients:
self rising flour, oats, milk, butter, vanilla, sugar, water

Directions:
Preheat oven to 350.
Coat a 9x9-inch baking pan with oil.
Stir or beat together flour, oats, milk, butter, vanilla, sugar, peanut butter and water; fold in chocolate chips.
Spread in prepared pan.
Bake 25 minutes.
Cut into bars.
Fillet of Steak With a Pepper Sauce


Ingredients:
red wine, brandy, red wine vinegar, garlic clove, black pepper, water, cornflour

Directions:
In a saucepan mix red wine, brandy, red wine vinegar, garlic clove, beef stock, water and crushed pepper. Bring to boil then reduce heat to a simmer, simmer for about 10 minutes; you want to reduce slightly. Mix cornflour with a little water and add, stir until mixture thickens add double cream and light cream. Stir and pour into heatproof jug to serve.
For the steaks heat an oiled pan, once hot add steaks and sear a couple of minutes on each side. Then cook until desired doneness. I bought really thick steaks so I cooked them 20-25 minutes for medium rare. So less cooking time if they are thin. Once cooked remove from pan and allow to stand for 5 minutes before serving.
For a photo visit http://the-best-recipes.blogspot.com/.
V's Robert Redford Dessert


Ingredients:
flour, butter, pecans, cream cheese, sugar, Cool Whip, instant chocolate pudding mix, milk

Directions:
Prepare bottom crust by mixing together flour, margarine and pecans until crumblike. Press mixture into greased 13x9" baking pan.
Bake at 350~F for 15 to 20 minutes until lightly golden. Cool.
Beat cream cheese with sugar until smooth. Fold in half of Cool Whip.
Spread mixture over cooled crust.
Combine chocolate pudding mixes. Beat in milk until smooth and thickened.
Spread over cream cheese layer. Spread remaining Cool Whip over top. Sprinkle with.
grated chocolate. Cover and refrigerate overnight.
Brussels Sprout Leaves With Bacon


Ingredients:
Brussels sprouts, bacon, fresh thyme, kosher salt, pepper

Directions:
Bring 4 quarts of salted water to a boil in a large saucepan.
Remove any torn or discolored outer leaves from the spouts and then trim and cut out cores.
Add sprouts to the boiling water and blanch for 3-5 minutes; drain and fince with cold water until cool enough to handle. Separate sprouts into leaves and blot dry with paper towels (they can be prepared one day ahead and placed in plastic bag in the fridge].
In a skilled cook bacon over medium heat for 5-10 minutes or until crisp. Remove and drain on paper towels. Discard all but 1 tablespoon of the bacon drippings.
Reduce heat to medium low and add sprout leaves, bacon pieces, thyme, salt and pepper. Saute for 2-5 minutes, tossing gently or until heated through.
Tropical Burger


Ingredients:
hamburger, egg, Worcestershire sauce, pineapple slices, ham, cheddar cheese, tomatoes, lettuce

Directions:
Mix first 6 ingredients well in a bowl with your hands, to make sure that it's really all mixed well, and then form into 4 burger patties.
Mush a bunch (10-15] of the peanuts into each patty and then put them on the grill, peanut side down.
When they are almost halfway done (depending on your heat, this could be anywhere from 2-4 minutes], flip'em and add a couple slices of ham, some cheddar and a slice of pineapple to each and let'em finish cooking.
Take'em off the grill and add them, with lettuce and tomato, onto your buns with any mustard/ketchup/condiment you like and enjoy!
Goofy sounding, but darn tasty!
Try'em!
If you really have some time on your hands, you could make a peanut sauce instead of using honey roasted peanuts, but I'm just lazy and the peanuts worked out very well.
Stuffed Zucchini


Ingredients:
zucchini, plum tomato, monterey jack cheese, cheddar cheese, fresh parsley, salt, garlic powder, dried oregano, pepper, parmesan cheese

Directions:
Cut zucchini in half lengthwise.
Scoop out and discard pulp, leaving a 1/4 inch shell.
Place zucchini in a sauce pan and cover with water. Bring to a boil; cover and cook 2 to 4 minutes or until tender. Drain. In a small bowl, combine the tomato,cheese,parsley, salt, garlic powder, oregano and pepper.
Spoon into zucchini shells.
Sprinkle with Parmesan cheese.
Place in an 8 inch square baking dish coated with non-stick cooking spray.
Bake, uncovered, at 350 for 2--25 minutes or until heated through.
Mushroom Spinach Salad


Ingredients:
fresh mushrooms, red onion, canola oil, cider vinegar, sugar, salt, garlic powder, onion powder, dried oregano, pepper

Directions:
Combine spinach, mushrooms, and onion rings in a large salad bowl.
In a jar with a tight-fitting lid, combine the remaining ingredients. Shake until well mixed; pour over salad and toss to coat. Serve immediately.
Penne With Oyster Mushrooms, Prosciutto, and Mint


Ingredients:
kosher salt, kosher salt, penne, olive oil, garlic cloves, chicken broth, Fontina cheese, mint, prosciutto, fresh ground black pepper

Directions:
Bring a large pot of water to boil.
Add 1 T. salt and penne.
Cook until barely tender to the bite.
Drain; set aside.
In the same pot, heat olive oil over high heat.
Add mushrooms and remaining teaspoons salt and cook, stirring constantly, until mushrooms stop giving off liquid and start to brown, about 10 minutes.
Turn heat to medium-high and add garlic.
Cook, stirring, until fragrant, about 2 minutes.
Stir in chicken broth and penne and cook until broth is absorbed.
Stir in cheese until melted and coating the pasta.
Take off heat and stir in mint.
Serve immediately, topped with prosciutto and pepper.
Greek Feta Hot Spread (Tyrokafteri)
Category: appetizers-and-snacks
By George

This is called tyrokafteri in Greek, a cheesy and spicy spread that is served as an appetizer, similarly to tzatziki. Very easy to make and you can't go wrong. Enjoy on toasted bread.

Ingredients:
1 (8 ounce) package feta cheese, crumbled well
3  hot green peppers, stemmed, or more to taste
1 cup full-fat Greek yogurt
⅓ cup olive oil
2 tablespoons sweet red pepper paste  (Optional)
1 tablespoon white vinegar
1 clove garlic, mashed  (Optional)
1 pinch cayenne pepper

Directions:
Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 1/2 cups

Calories: 77.6
Fat: 7 g
Saturated fat: 2.7 g
Carbohydrates: 1.5 g
Sugars: 1.2 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 12.4 mg
Sodium: 282.2 mg
Saucy Seafood Newburg


Ingredients:
shrimp, bay scallop, lobster, unsalted butter, flour, Worcestershire sauce, dry sherry, fresh lemon juice, salt, white pepper, nutmeg, paprika

Directions:
Poach the seafood in water and white wine being careful not to overcook. Remove from pan and drain. Reserve a little for garnish
Make sauce: Saute onions in butter making sure not to brown them-gradually add flour stirring well after each addition.
Add the cream and soup. Cook until thick and creamy stirring continuously.
Add Worcestershire sauce, sherry, lemon juice, salt, white pepper, nutmeg and paprika.
Keep stirring.
Add all seafood except the crab meat and carefully blend into the sauce- gently stir in the crab.Serve over rice, noodles or puff pastry shells.
Garnish with some cooked shrimp or lobster pieces.
Sprinkle a little fresh chopped parsley over.
This serves about 12 for appetizers or 6 for entree..