xiaoxl/recipe_data huggingface dataset:
English North Country Strawberries and Cream Courting Cake


Ingredients:
butter, caster sugar, vanilla extract, eggs, self raising flour, milk, strawberries, icing sugar, vanilla extract

Directions:
Pre-heat oven to 180C/350F/gas 4.
Grease and line with baking parchment, three 7" or 8" round Victoria sandwich tins.
Cream the butter, vanilla extract and sugar together until pale and fluffy - this is very important, it captures air and keeps the cake light and moist!
Add the beaten eggs gradually, mixing well each time. Lightly sieve in the flour - again gradually - and then add enough milk to make the cake mixture a dropping consistency.
Divide the mixture between the three cake tins - giving them a gentle shake to level them, and bake in the pre-heated oven for about 25 - 30 minutes, or until well risen and a pale golden brown. Turn the cakes out and leave to cool on a wire rack.
Whip the cream until thick and holding soft peaks and add the vanilla extract if using.
Sandwich the cakes together with the cream and sliced strawberries - reserving at least 8 for the top of the cake.
Place the cake on an atractive cake or gateau serving platter/stand and sprinkle the icing sugar over the top of the cake.
Decorate with the reserved whole strawberries.
N.B. you can also decorate the top of the cake with the whipped cream - but this is not traditional!
Provence Lavender Cocktail


Ingredients:
dry vermouth, Cointreau liqueur, Provence Lavender Cordial-Syrup, oranges, lemon twist

Directions:
Combine all ingredients (except garnish], into a mixing glass.
Add ice and stir.
Strain into a chilled tall glass, and garnish with a citrus twist and sprig of fresh lavender.
Pasta With Red Pepper Sauce


Ingredients:
garlic cloves, dry pasta, water, tomato paste, fresh basil, dried basil, salt, parmesan cheese

Directions:
Cut peppers lengthwise into quarters; remove stems, seeds and membranes. Place peppers, cut side down, on a large foil lined baking sheet. Add garlic cloves. Bake at 400 for 20 minutes or until peppers are tender and lightly browned.
meanwhile, cook pasta according to directions on box.
Add peppers, garlic and remaining ingredients (except salt] to a food processor. Blend until almost smooth. Transfer to a saucepan, add salt and heat over medium-low heat until heated through.
Serve over pasta and top with parmesan cheese.
Saffron Risotto


Ingredients:
saffron, celery, onions, carrot, fresh parsley, potato, risotto rice, olive oil, white wine, butter, mild cheese

Directions:
Allow the saffron to infuse for 24 hours in a cup of warm water, about two pistils per person is sufficient.
Prepare a good vegetable broth by boiling the chopped celery, one of the onions coarsly chopped, the chopped carrot, half the parsley and the chopped potato. Boil for about an hour in a good sized pan with 2 liters of water, salt to taste. stir often.
Once you have prepared the broth begin the preparation of the risotto.
Fry the other finely chopped onion in olive oil and when it become translucent add a handful of rice for each person. mix with the onion until well glazed with the oil, about 2 to 3 minutes.
Then deglaze with the white wine.
Now begin to add the broth a ladleful at a time, wait until the broth has been absorbed by the rice before adding the next, don't leave the pan! you have to stir constantly.
At the end of cooking, when the rice is cooked but still slightly al dente - with a little bite - pour in the saffron water turn up the heat to evaporate the excess water.
Add a piece of butter, the rest of the parsley, finely chopped and grated mild cheese to taste.
Take off the heat and leave to rest and absorb the flavour of the saffron for five minutes, give a final stir and serve.
Roasted Butternut Squash Soup


Ingredients:
hazelnuts, sweet unsalted butter, yellow onion, garlic cloves, chicken broth, salt, white pepper, ground nutmeg, ground cinnamon, sugar

Directions:
Preheat an oven to 400°F.
Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a  baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle,  Scoop out the pulp into a bowl and set aside.
While the squash is cooling, reduce the oven temperature to 350°F.
Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.  (or use a coffee blender].
In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper.  bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors.
Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the  blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode.
Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup.   Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste.
Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
Enjoy.
Rosemary Chicken Strips and Fettuccine


Ingredients:
olive oil, boneless chicken breasts, garlic cloves, sun-dried tomatoes, half-and-half, chicken bouillon cube, rosemary, fettuccine, parmesan cheese

Directions:
Cook pasta according to package directions.
In a large saucepan heat olive oil over medium high heat.  Add chicken strips and saute quickly to sear.  When chicken is lightly browned, reduce heat to medium and add garlic and sun-dried tomatoes.  Saute a minute or 2, then add half and half, bouillon cube, and rosemary.  Stir well being sure to scrape bottom of pan and cook until the consistency of heavy cream, about 5 minutes.    Sauce will continue to thicken as it cools.  Season with salt and pepper to taste.
Add drained pasta and parmesan cheese; stir to coat noodles.  If sauce is too thick, thin it with a little milk.  Serve immediately.
White Chili
Category: soups-stews-and-chili
By TINA B

This has ground turkey, salsa, corn, great Northern beans and jalapeno pepper-jack cheese. I requested this recipe from my co-worker after she brought it into one of our many potlucks. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half--it will still have a little kick! This recipe is really easy, and even the pickiest eaters will love it.

Ingredients:
1 pound ground turkey, browned
1 cup medium salsa
1 cup frozen corn kernels
1 cup water
2 (14 ounce) cans great Northern beans, rinsed and drained
12 ounces pepper jack cheese, cubed

Directions:
In a large pot or saucepan, combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cheese has melted and chili is hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 389.6
Fat: 18.6 g
Saturated fat: 8.9 g
Carbohydrates: 28.4 g
Sugars: 1.7 g
Dietary fiber: 5.8 g
Protein: 28.8 g
Cholesterol: 87.7 mg
Sodium: 490.5 mg
Mandarin Orange Cake I
Category: desserts
By Ellen

Start with yellow cake mix and Mandarin oranges to make this cake with a frosting made with pineapple, pudding mixture, and whipped topping.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
1 cup vegetable oil
1 (11 ounce) can mandarin orange segments
1 (8 ounce) container frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple with juice
1 (3.5 ounce) package instant vanilla pudding mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the topping:  In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 1 9x13-inch cake

Calories: 336.7
Fat: 19.9 g
Saturated fat: 5.1 g
Carbohydrates: 38.1 g
Sugars: 26.6 g
Dietary fiber: 0.7 g
Protein: 3 g
Cholesterol: 41.9 mg
Sodium: 287.2 mg
Cream Cheese Ranch Potatoes
Category: side-dish
By JAMIESGIRL

This is an absolutely divine spin on standard mashed potatoes.  Everyone who has tried them has asked me for the recipe.  Makes a great addition to any type of meat main dish, and works well for leftovers.

Ingredients:
8  baking potatoes, peeled and quartered
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package dry Ranch-style dressing mix
1 cup sour cream
½ cup butter, softened

Directions:
Bring a large pot of salted water to a boil.  Add potatoes and cook until tender, about 25 minutes. Drain and mash. In a large bowl beat the cream cheese and dressing mix until smooth.  Stir in mashed potatoes, sour cream and butter; beat until desired consistency is reached.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 434.6
Fat: 27.5 g
Saturated fat: 17.2 g
Carbohydrates: 42.1 g
Sugars: 1.7 g
Dietary fiber: 3.5 g
Protein: 6.4 g
Cholesterol: 74 mg
Sodium: 434.4 mg
Chocolate Toffee Chip Cookies


Ingredients:
shortening, butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, pecans

Directions:
Preheat oven to 375.
Cream shortning, butter, and sugars.
Add in eggs and vanilla.
Stir in remaining ingredients.
Drop rounded spoonfuls of dough onto an ungreased baking sheet.
Bake 8-10 minutes (till light brown].
Let cool slightly efore removing from sheet.
Turkey Shepherd's Pie


Ingredients:
russet potatoes, low-fat milk, butter, light sour cream, parmesan cheese, extra virgin olive oil, butter, onion, carrots, garlic cloves, frozen corn, salt, ketchup, pepper, ground turkey, Worcestershire sauce, beef broth, red wine, flour

Directions:
Preheat oven to 375 degrees.
To make the Mashed Potatoes:
Place potatoes in large pot and cover with water.  Bring water to a boil and boil potatoes for about 10-12 minutes.  Meanwhile, combine milk, butter, and sour cream in small saucepan and warm on low heat.  Potatoes are done when they are fork tender.  Drain and return potatoes to pot to dry.  Add milk mixture slowly and in batches to determine how creamy you want them.  Mash potatoes with milk mixture and add salt and pepper to taste.
To make the Turkey Filling:
Heat olive oil and 2 tablespoons of butter in large skillet over medium high heat.  Add onion, carrots, garlic, corn, half the salt and italian seasoning.  Cook until onions are opaque, about 10 minutes.
Add ketchup and cook for another 3-4 minutes.
Combine pepper, ground turkey, worcestershire sauce, beef broth, red wine and flour with the vegetable mixture.  Cook until the turkey is browned and the sauce begins to thicken, about 5-10 minutes.
Place beef filling in 1 quart casserole dish.  Top with mashed potatoes but leave about a 1 inch rim so the meat mixture can breath,  Top mashed potatoes with parmesan cheese and dot with remaining tablespoons of butter.
Place in a 375 degree oven and bake about 35-40 minutes, until the turkey mixture is bubbly and the mashed potatoes are golden brown.
Canadian Beer and Cheese Soup


Ingredients:
butter, flour, milk, cheddar cheese, swiss cheese, paprika, nutmeg, bacon, Canadian bacon, beer

Directions:
"Saute butter, onins and flour for about 5 minutes in pot.  Don't brown.  Add milk to mixture and stir until thickened.  Add cheese and spices stir until smooth, add bacon.  Serve with warm bread, rolls, or in a bread bowl."
Decadent Cream of Mushroom Soup


Ingredients:
onion, mushroom, whole wheat flour, unsalted butter, half-and-half, chicken bouillon powder, sour cream

Directions:
Saute 3/4 cup of the mushroom, seasonings and the onion in a medium saucepan on medium high heat until browned and soft (about 5-10 minutes]. Add flour and butter to this mixture until the flour is lightly browned (about 5 minutes].
Meanwhile, saute the rest of the mushrooms in a separate pan until browned.
Add one addition of the half and half to the onion and mushroom mixture and stir until thick, add the rest. Pour mixture into a blender and blend until smooth.
Place the mixture back on the stove and add the rest of the mushrooms. Serve with sour cream.
Good Salsa


Ingredients:
cilantro, limes, tomatoes, fresh garlic, onion, salt

Directions:
Finley blend or dice tomatoes, cilantro, and onion and mix together in a large bowl.
Depending on the kick you want your salsa to have, you can either cut and de-seed the jalapenos or leave them inches I like to leave just a small amount of seeds inches Then, dice jalapenos and half of the garlic and add to bowl.
Sqeeze the juice out of both limes into the bowl and mix well.
Add salt, more may be needed depending on preference.
Refrigerate and eat, it's so good! *Remember if you left any seeds in the salsa, it will get stronger after a day or two in the fridge, reaching maximum hotness in a week, I learned this the hard way!*.
Skinny Spinach Artichoke Dip


Ingredients:
reduced-fat sour cream, fat-free mayonnaise, canned artichoke heart, frozen spinach, scallions, garlic powder, sun-dried tomato, asiago cheese

Directions:
Preheat oven to 350 degrees.
Combine ingredients in an oven-safe casserole dish, sprinkling cheese on top.
Bake until heated through and cheese is bubbling; serve with veggies and baked tortilla chips.
Campfire Pepperoni Pizza
Category: main-dish
By gonefishn

This is easy as pie... no pun intended. The smokey flavor from the wood fire puts a great twist on an old favorite and with the help of a pizza stone, doing this over an open fire is easier than you may think.

Ingredients:
1 pound refrigerated pizza dough
¼ cup pizza sauce
½ cup shredded mozzarella cheese
½ cup sliced pepperoni

Directions:
Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden. Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices. Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 large pizza

Calories: 241
Fat: 9.4 g
Saturated fat: 2.8 g
Carbohydrates: 27.8 g
Sugars: 3.3 g
Dietary fiber: 0.9 g
Protein: 10 g
Cholesterol: 19.4 mg
Sodium: 697.5 mg
Melt In Your Mouth Pumpkin Bread
Category: bread
By CORWYNN DARKHOLME

Think of this as pumpkin pie in sweet bread form. You'll love it!

Ingredients:
2 cups all-purpose flour
2 cups white sugar
2 (3.5 ounce) packages instant coconut cream pudding mix
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 ¼ cups vegetable oil
5  eggs
2 cups canned pumpkin puree

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a large bowl, combine flour, sugar, pudding mix, baking soda, salt and cinnamon. Stir in the oil, eggs and pumpkin until just blended.. Stir the flour mixture into the egg mixture. Pour batter into prepared pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into center of the loaf comes out clean. Remove from oven and let stand 15 minutes, then remove from pans and cool on wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 - 9x5 inch loaves

Calories: 309.5
Fat: 15.4 g
Saturated fat: 2.4 g
Carbohydrates: 40.7 g
Sugars: 27.3 g
Dietary fiber: 1.5 g
Protein: 3.2 g
Cholesterol: 46.5 mg
Sodium: 301.1 mg
Swedish Turkey Meatballs
Category: meat-and-poultry
By Ashlea Beers

I've tried a few different Swedish Meatballs recipes and also the sauce packets they sell at the stores but I've never been happy with the results. One night I really wanted to make Swedish Meatballs, and after looking on multiple websites for recipes, I finally gave up and made up my own. It turned out delicious!

Ingredients:
1 ½ pounds ground turkey
¾ cup bread crumbs
1  egg, beaten
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
2 cups beef broth
3 tablespoons all-purpose flour
2 tablespoons butter
1 cup heavy whipping cream
1 tablespoon Worcestershire sauce  (Optional)
¼ teaspoon ground black pepper

Directions:
Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs. Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth. Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.

Prep time: 20 mins
Cook time: 33 mins
Total time: 53 mins
Yields: 6 servings

Calories: 435.3
Fat: 29.4 g
Saturated fat: 14.6 g
Carbohydrates: 15.2 g
Sugars: 1.3 g
Dietary fiber: 1 g
Protein: 28.3 g
Cholesterol: 180.8 mg
Sodium: 533.5 mg
Mixed Fruit, Spring Greens W. White Chocolate-Orange Vinaigrette


Ingredients:
mandarin oranges, strawberries, blueberries, champagne vinegar, mandarin juice, salt, sugar, white chocolate chips, olive oil

Directions:
Drain mandarin oranges and reserve juice. In a large bowl, combine salad greens and fruit.
Dressing:
Over medium-low heat in a small saucepan, combine vinegar, 1/3 cup reserved Mandarin juice, salt, and sugar.
Gently heat until sugar is dissolved.
Remove from heat.
Stir in white chocolate until melted. Set aside to cool.
Do not refrigerate, as white chocolate will set.
Before serving, slowly whisk in olive oil.
Sweet & Sour Meatballs


Ingredients:
sugar, ketchup, soy sauce, water, cider vinegar, cornstarch

Directions:
In a large sauce pan bring the sugar, ketchup, water & soy sauce to a rolling boil.
In a separate container mix the corn starch and cider vinegar, this will be added to the other ingredients to thicken.
Once ingredients in the sauce pot boil, add the corn starch/vinegar mixture to thicken the sauce.
Place meatballs in crock pot.
Pour sauce over meatballs and cook on low until hot.
The longer the meatballs slow cook in the crock pot the more the flavor of the sauce will go through the meatballs.
Shoofly Crumb Cake


Ingredients:
flour, granulated sugar, light brown sugar, salt, butter, table molasses, boiling water, baking soda

Directions:
Mix the flour, sugars, salt and butter to crumbs using a pastry blender or your fingers.
Reserve one cup of the crumbs for topping.
Mix the molasses, boiling water, and baking soda and gradually add to the major part of the crumbs until well blended.
Pour this mixture into a greased 9 x 13 inch baking pan.
Sprinkle the reserved 1 cup of crumbs on top.
Bake in a 350 F oven for 55 minutes.
Round Steak in It's Own Gravy!


Ingredients:
"water"

Directions:
Season steak.
In heavy pot, pour a small amount of oil.
Begin browning steak over medium heat.
As steak is browning, SLOWLY add small amount of water.
Cover the pot.
As gravy accumulates, drain from pot and reserve.
Continue to add oil and water at 15 minute intervals. (I do it more often].
To use less oil, skim off top of gravy and use this to aid in the browning process for 1 1/2 to 2 hours.
Serve over rice.
My own touch tonight when I made it- I added a couple of beef cubes, and a tablespoon of cornstarch mixed in a little water and added it to the gravy. I sliced the beef thin and put it back in the pan with the gravy and simmered for about 10-15 minutes.
Maui Scalloped Potatoes


Ingredients:
russet potato, heavy cream, cheddar cheese, parmesan cheese, sweet onion, kosher salt, black pepper

Directions:
Mix all ingredient together except heavy cream., Place in a greased pan and pour heavy cream over the mixed ingredients., Bake for 1 hour at 350°., Let stand 5 minutes before serving.
Fish Congee


Ingredients:
gingerroot, salt, green beans, soy sauce, green onion, peanuts, cilantro leaf

Directions:
Bring rice and 10 cups (2.5 L] water to a boil in large saucepan over medium-high heat, stirring occasionally. Stir in ginger and salt. Reduce heat to low, partially cover and simmer for 45 minutes to 1 hour or until rice has broken apart and is the consistency of thin porridge.
Cut fish into 1/2-inch (1 cm] cubes. Remove ginger from rice mixture; discard. Stir fish and beans into rice; cover and cook for 5 minutes, stirring once or twice, or until fish is cooked through.
Ladle into 8 soup bowls. Drizzle with soy sauce and sesame oil. Top with green onions, peanuts and cilantro.
Chef Tom's Tip: For a heartier dish, replace 4 cups (1 L] of the water with one 900 mL carton of chicken broth.
Easier Stabilized Whipped Cream


Ingredients:
heavy whipping cream, Jello Instant Vanilla Pudding Mix, vanilla extract, confectioners' sugar

Directions:
Put all the ingredients in a large mixing bowl., Mix on low speed until ingredients are combined., Mix on high speed until soft peaks form, scraping sides of bowl often., Store tightly covered in the refrigerator for up to 3 days.
Honey Wheat Muffins


Ingredients:
flour, whole wheat flour, baking powder, salt, egg, honey, milk

Directions:
In a large bowl, combine flours, baking powder, and salt.
In another bowl, beat egg, honey, milk, and oil; stir into dry ingredients just until moistened.
Fill greased muffin cups three-fourths full.
Bake at 375º for 18-20 minutes or until muffins test done.
Cool in pan for 10 minutes before removing to a wire rack.
Yield: 6 muffins.
(You could get 8 muffins out of this batter, though].