xiaoxl/recipe_data huggingface dataset:
Sarah's Knish
Category: side-dish
By Sarah Dipity

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Ingredients:
7  baking potatoes, peeled and cubed
¼ cup vegetable oil
2  onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
2  eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
2  egg yolks
2 tablespoons milk

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside. Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs. Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture. Bake in the preheated oven until golden brown, 35 to 45 minutes.

Prep time: 2 hrs
Cook time: 1 hr
Total time: 3 hrs
Yields: 5 dozen

Calories: 80.3
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 11.3 g
Sugars: 0.6 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 13.1 mg
Sodium: 121 mg
World's Best Potato Soup
Category: soups-stews-and-chili
By Elizabeth Goldsberry

Cheesy, hearty potato soup that's better than the restaurants.

Ingredients:
8  unpeeled potatoes, cubed
1  onion, chopped
2 stalks celery, diced
6 cubes  chicken bouillon
1 pint half-and-half cream
1 pound bacon - cooked and crumbled
1 (10.75 ounce) can  condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Directions:
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients.  Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished. Add half and half, bacon, cream of mushroom soup and stir until creamy.  Add cheese and stir until completely melted.  Simmer on low until potatoes are done.

Yields: 8 to 10 servings

Calories: 642.1
Fat: 38.9 g
Saturated fat: 17.2 g
Carbohydrates: 41.2 g
Sugars: 2.9 g
Dietary fiber: 4.5 g
Protein: 31.8 g
Cholesterol: 105.3 mg
Sodium: 2352.2 mg
Cran-Grape Cocktail


Ingredients:
"cranberry juice"

Directions:
If serving over ice, pour vodka in glass first then the juice then the soda.
If serving as a martini, cut ingredients in half and shake together with ice and strain into martini glass.
Hungarian Pretzels (Perec)


Ingredients:
flour, butter, milk, sugar, salt, water, flour, hot water

Directions:
Warm milk.  Remove from heat.
Add sugar and stir until it dissolves.
Add yeast and stir until it dissolves.
Proof yeast (wait 10 minutes until mixture becomes bubbly].
Meanwhile add flour, 1 teaspoon salt and butter to large mixing bowl.
Mix together.
Add yeast and continue mixing until ball is formed.
Divide into 4 equal portion and roll into ball.
Add balls to large mixing bowl, cover with towel and place in warm area.
Let rise until doubled (usually 30 minutes].
Remove 1 ball from bowl.
Divide this portion into 4 pieces.
Roll each piece into long rope-like shape and form into pretzel shape or cut into pieces for pretzel sticks.
Place on oiled baking sheet.
Continue until all pretzels are made.
Whip egg and 1 teaspoon water together.
Brush over pretzels.
Bake at 375F for 10 to 15 minutes or until pretzels begin to brown.
Meanwhile make salt wash.
Mix 2 teaspoons salt, 1 teaspoon flour and 1 to 2 teaspoons hot water.
This should be a jam like consistency.
Brush salt mixture onto pretzels and bake another 3-4 minutes.
Raw Date Nut Torte


Ingredients:
raisins, walnuts, dates, lemon, walnuts

Directions:
In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy].
In a food processor, combine dates and lemon juice until smooth and creamy.
Spread the frosting on top of the torte.
Sprinkle on chopped walnuts (optional].
May or may not refrigerate before serving. Firmer for cutting if refrigerated.
Pumpkin Cake Roll With Cream Cheese Filling


Ingredients:
sugar, flour, baking powder, pumpkin pie spice, salt, eggs, canned pumpkin, confectioners' sugar, cream cheese, confectioners' sugar, butter, vanilla extract, pumpkin pie spice, walnuts, confectioners' sugar

Directions:
CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
In a large bowl, mix (I used a wisk] the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge].
FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.
Bread Machine Jelly


Ingredients:
lemon juice, sugar

Directions:
Select whether you are making jelly (use fruit juice] or jam (use fruit]. Don't use both.
Place ingredients in the bread machine pan. Select the jam/ jelly cycle and press start.
When machine is complete, pour into jars, cool, and store in fridge.
Avocado Chicken Salad Dip
Category: trusted-brands-recipes-and-tips
By Tammy Lynn

Avocado chicken salad is packed with flavor and, as a dip, pairs well with crunchy Snack Factory® Pretzel Crisps®. Using canned chicken makes it quick and easy.

Ingredients:
1 large avocado - peeled, pitted and diced
1 (13 ounce) can chicken breast, drained
¼  red onion, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon sour cream, or to taste
1 teaspoon lemon juice
½ teaspoon garlic salt
¼ teaspoon cumin
¼ teaspoon black pepper
2 dashes Dash of hot sauce  or more to taste
1 (7.2 ounce) package Original Snack Factory® Pretzel Crisps®

Directions:
Mash avocado in a mixing bowl. Stir in canned chicken, red onion, and cilantro. Add sour cream, lemon juice, garlic salt, cumin, black pepper, and hot sauce; stir until well combined combined. Cover and refrigerated if not serving immediately. Serve with Snack Factory® Original Pretzel Crisps®.

Prep time: 7 mins
Total time: 12 mins
Yields: 24 servings

Calories: 76.6
Fat: 3.1 g
Saturated fat: 0.7 g
Carbohydrates: 8.5 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.2 g
Cholesterol: 9.8 mg
Sodium: 218.7 mg
Strawberry-Pineapple Smoothie
Category: drinks
By Kory H.

This simple smoothie recipe tastes great and is so easy. My 8-year-old daughter did this for a demonstration speech, and it was a big hit with her classmates. It is a filling snack for adults and kids.

Ingredients:
1 cup frozen strawberries
¾ cup milk
¾ cup pineapple juice
½ cup vanilla yogurt
2 tablespoons white sugar
6  ice cubes
1 teaspoon wheat germ  (Optional)

Directions:
Blend the strawberries, milk, pineapple juice, vanilla yogurt, sugar, ice, and wheat germ in a blender until smooth. You may need to scrape down the sides of the blender a couple of times. Pour into glasses and serve immediately.

Prep time: 5 mins
Total time: 5 mins
Yields: 2 servings

Calories: 238.9
Fat: 2.9 g
Saturated fat: 1.7 g
Carbohydrates: 48 g
Sugars: 39.6 g
Dietary fiber: 2.7 g
Protein: 7.1 g
Cholesterol: 10.4 mg
Sodium: 84.1 mg
Mushroom Turkey Burgers


Ingredients:
ground turkey, fresh parsley, Worcestershire sauce, pepper, butter, margarine, fresh mushrooms

Directions:
Mix turkey, parsley, Worcestershire sauce and onion salt and pepper in large bowl.
Shape turkey mixture into 4 patties; set aside.
Melt butter in large skillet on medium heat.
Add mushrooms; cook and stir 2-3 minutes or until tender.
Remove mushrooms; cover to keep warm.
Add patties to skillet; cook on medium heat 12-14 minutes or until done, turning occasionally.
Place patty on bottom bun; add mushrooms on top of patty; add top bun.
**Welightly butter and toast our hamburger buns.
Meatball Stew


Ingredients:
ground beef, carrots, potato, onion, Season-All salt

Directions:
Cube the potato, pieces should be smaller than dice size. (Remember, this is a stew, so it's easier to eat if all the bits fit on your spoon!].
Slice the carrots.  I use a bag of baby carrots instead of 2 large ones. Makes for nice little bits.
Dice the onion.
Place all the vegetables in a 2.5 quart (or larger] oven safe crock (with lid].  Leave about 2 inches of space to the top.
Roll ground beef into balls.  They should be no bigger than 3/4 inches in diameter about thumbnail size].
Gently put the meatballs on top of the veggies to avoid crushing them.
Heat the oven to 400 degrees.
Follow instructions on the gravy packets to make 3 cups of gravy.
When the gravy is done, stir in some Season All to taste (I use ~2 tsp] & pour it slowly into the crock. Make sure all the meatballs are covered.
Cover with lid and bake for 1-1.5 hours.  Open and gently stir occasionally.
You may want to put a piece of foil (or foil covered cookie sheet] on the rack below, as this tends to drip over once it begins to boil.
Drunken Garlic Pintos with Pan-Roasted Poblanos


Ingredients:
pinto beans, onion, garlic, water, ground cumin, dried oregano, garlic powder, Tabasco sauce

Directions:
Quick soak the pinto beans: bring beans to a boil; boil for 10 minutes.
Drain; soak in fresh water for one hour.
Drain again and now they're ready to use!
Saute poblano pepper in a small amount of olive oil until slightly browned.
Add soaked beans, onion, garlic, cumin, oregano and the 3 cups of water and 1/2 bottle of beer.
Bring to a boil, then simmer on low heat, covered, for 2 hours; continue to cook uncovered for about 45 minutes or until beans are tender and liquid is thickened a little.
Adjust seasonings: salt and pepper to taste, a couple dashes of garlic powder, and a few dashes of Tabasco sauce.
*Don't salt beans while they're cooking, only after they are tender.
Panang Curry Paste With Beef & Veggies, Slow Cooker


Ingredients:
panang curry paste, cumin powder, coriander powder, beef, unsweetened coconut milk, hot chili pepper, anchovies, fish sauce, sugar, peanut butter, carrot, fresh basil, dry basil, pepper, broccoli, basil leaves

Directions:
PREPARATION-.
Remove the seeds from the hot chili pepper and cut into small pieces, set aside.
Scrap off the skin from the carrot, cut into rounds, set aside.
Chop up the basil leaves, set aside.
Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside.
Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside.
.
COOKING INSTRUCTIONS-.
Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two.
Add the meat and braise on all sides.
Then add the coconut milk, lower heat and simmer for a few minutes.
Next add the meat and coconut milk to a Slow Cooker.
Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the  meat/coconut milk and place the cover on.
Now set the Slow Cooker to cook for 3 hours on the high temperature setting.
Half way through the cooking time, add the carrots.
At about 2 hours add the carrot and a quick stir.
At about 2 ½ hours add the balance of the vegetables, a quick stir and put the cover back on.
When finished stir in Bijol seasoning for color, if desired.
Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy!
.
NOTES-.
This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well.  At around 2 ½ hours the meat is tender, but at 3 hours more so… depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.
Black-Eyed Peas Salsa


Ingredients:
black-eyed peas, black-eyed peas, chopped tomatoes, onions, jalapeno chile, lime juice, ground cumin, salt

Directions:
Combine all ingredients. Let stand 20-30 minutes before serving., Makes about 2 1/2 cups.
Molasses Spice Spritz


Ingredients:
flour, baking powder, ground nutmeg, ground cinnamon, ground cloves, ground ginger, margarine, molasses, brown sugar, egg, pure vanilla extract

Directions:
Preheat oven to 400º F.
Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth.
Add molasses and brown sugar and beat until fluffy.
Add egg and vanilla; beat well. Gradually add flour mixture until all combined.
Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet.
Bake in oven for about 6 minutes or until the edges are firm but not browned.
Remove and cool completely on wire racks.
Crisp Mashed Potato Cakes


Ingredients:
green onion, mashed potatoes, extra-sharp cheddar cheese, salt, fresh ground black pepper, bacon, panko breadcrumbs

Directions:
Preheat oven to 425 degrees.
Heat a large nonstick skillet over medium heat.  Add green onions to pan and cook 2 minutes or until tender, stirring occasionally.  Remove from heat.
Place mashed potatoes in a medium bowl.  Stir in onions, cheese, salt, pepper, and bacon.  Divide potato mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place panko in a shallow dish.  Dredge patties in panko.
Place patties on a baking sheet coated with cooking spray.  Bake for 12 minutes.  Carefully turn patties over and bake for an additional 12 minutes or until golden.
No-Knead European Peasant Bread


Ingredients:
water, salt, whole wheat flour, unbleached all-purpose flour, cornmeal

Directions:
Mixing Instructions:
Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight] food container.
Mix in the remaining dry ingredients without kneading, usings a spoon or a heavy-duty stand mixer with dough hook.
Note:  If not using a mixer you may need to use wet hands to incorporate the last bit of the flour.
Cover (not airthight] and allow to rest at room temperature until the dough rises and collapses (or flattens on top], approximately 2 hours.
The dough can be used immediately after rising, however it is easier to handle when cold.
Refrigerate in a lidded (not airtight] container and use over the next 14 days.
Baking Instructions.
Dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb.].
Dust with more flour and quickily shape into a ball by stretching the surface of dough around to the bottom on all four sides, roating the ball a quarter-turn as you go.
Place on cornmeal-dusted pizza peel and allow to rise for 40 minutes.
20 minutes before baking time, preheat oven to 450º F, with a baking stone placed on the middle rack.
Place a cast iron skillet or empty broiler tray on the bottom rack.
Sprinkle loaf liberally with flour and slash the top using a serrated bread knife.
Slide loaf directly onto the hot stone.
Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door.
Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
Remove from oven and cool on wire rack.
Allow to cool before slicing.
Smažený Sýr (Fried Cheese)


Ingredients:
edam cheese, flour, egg, milk, salt

Directions:
In the begining its good to wash the cheese so the flour would stick on the cheese better when dipping.
Now take three plates and put flour into one of them, egg and a little bit of milk (just to make it more smooth] and a hint of salt to the second one and the breadcrubs to the third one.
(you need to mix the egg with milk with a fork so you cant see the yolk, egg white and milk but a kind of orange liquid]
Dip cheese slices into flour to form a light coating on all surfaces.
Dip each slice into lightly beaten egg and coat completely.
Dip each slice into breadcrumbs and coat completely, pat crumbs onto any areas that are not coated.
If needed repeat the point 4. and 5.- tastes better.
Pour oil into deep frying pan to a depth of 1/2 inch. Heat to 375 degrees F.
Carefully place slices in pan and fry on one side until golden-brown.
Turn and fry on the other side until golden brown. Pay attention so the cheese doesnt get out from the "coat"!
Serve with french fries and tatar sauce/ketchup.
Asian-Style Hamburgers


Ingredients:
ground beef, soy sauce, ketchup, white vinegar, garlic cloves, pepper, lettuce, tomatoes

Directions:
Shape meat into six patties and place in a shallow dish.
In a bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper.
Set aside 1/4 cup for basting and refrigerate.
Pour remaining marinade over the patties.
Cover and refrigerate for at least 3 hours.
Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until meat juices run clear, basting with reserved marinade.
Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Coffee Ganache


Ingredients:
instant espresso, boiling water, heavy cream, light corn syrup, dark chocolate

Directions:
Stir together the instant espresso and boiling water until smooth. Set aside.
Combine the cream and the corn syrup in a heavy saucepan and bring to a boil over medium heat. Remove the pan from the heat and stir in the espresso. Pour the mixture over the chocolate and let sit, covered, for 2 to 3 minutes. Stir until the chocolate is completely melted and the sauce is very smooth.
Keep warm until ready to use, or let cool to room temperature and store in a container with a tight-fitting lid in the refrigerator for up to 2 weeks. Reheat chilled sauce over very low heat on the stovetop or in the microwave until warm enough to pour easily.
Traditional Sauerbraten
Category: world-cuisine
By Chris Simpler

I found two slightly different hand written versions of this, my Grandmother's recipe. Born in Nekkar am Rhein in the 1904, she naturally learned to cook traditional German meals as a young woman and didn't rely on a cookbook. I try to capture the nuance in this. Serve with potato dumplings.

Ingredients:
3 pounds beef rump roast
2 large onions, chopped
1 cup red wine vinegar, or to taste
1 cup water
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon white sugar
10  whole cloves, or more to taste
2  bay leaves, or more to taste
2 tablespoons all-purpose flour
salt and ground black pepper to taste
2 tablespoons vegetable oil
10  gingersnap cookies, crumbled

Directions:
Place beef rump roast, onions, vinegar, water, 1 tablespoon salt, 1 tablespoon black pepper, sugar, cloves, and bay leaves in a large pot. Cover and refrigerate for 2 to 3 days, turning meat daily. Remove meat from marinade and pat dry with paper towels, reserving marinade. Season flour to taste with salt and black pepper in a large bowl. Sprinkle flour mixture over beef. Heat vegetable oil in a large Dutch oven or pot over medium heat; cook beef until brown on all sides, about 10 minutes. Pour reserved marinade over beef, cover, and reduce heat to medium-low. Simmer until beef is tender, 3 1/2 to 4 hours. Remove beef to a platter and slice. Strain solids from remaining liquid and continue cooking over medium heat. Add gingersnap cookies and simmer until gravy is thickened about 10 minutes. Serve gravy over sliced beef.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 2 days
Yields: 6 servings

Calories: 455.8
Fat: 22.3 g
Saturated fat: 6.8 g
Carbohydrates: 20.9 g
Sugars: 8 g
Dietary fiber: 1.9 g
Protein: 40.7 g
Cholesterol: 100.3 mg
Sodium: 1682.5 mg
Lemon Garlic Chicken


Ingredients:
chicken breast halves, oregano, seasoning salt, pepper, butter, margarine, water, lemon juice, garlic, chicken bouillon granule, parsley

Directions:
Remove excess skin and fat from chicken, rinse and pat dry.
In a small bowl combine oregano, seasoned salt and pepper, rub mixture onto chicken using all of the mixture.
In a large skillet over medium heat brown chicken in the butter.
Transfer chicken to slow cooker.
To the skillet add the water, lemon juice, garlic and chicken bouillion.
Stirring over medium heat bring mixture to a boil, loosening browned bits from the bottom of the skillet.
Pour over Chicken, cover and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours until chicken is almost tender.
Add parsley Cover and cook on high for 15-30 minutes more!
Italian Ground Beef and Macaroni


Ingredients:
lean ground beef, onion, green pepper, celery, tomatoes, tomato puree, oregano leaves, basil leaves, salt, pepper

Directions:
Cook beef, onion, green pepper and celery in a large frying pan until beef is browned and onion is clear.
Drain.
Break up large pieces of tomatoes.
Add tomatoes, tomato puree and seasonings to beef mixture.
Simmer 15 minutes to blend flavors.
Stir in macaroni and heat to serving temperature.
Sopa De Ajo (Garlic Soup)


Ingredients:
garlic cloves, paprika, water, salt, fresh ground black pepper, olive oil, eggs

Directions:
Heat olive oil in large saucepan.
Add garlic, bread cubes and paprika and stir until bread cubes are a golden brown.  Do not let the garlic burn.
Add water, then salt and pepper to taste.  Bring to a simmer and cook for 30 minutes.  Adjust seasoning.
In a separate pan, fry the eggs in olive oil.
Serave the soup in rustic "cazuelas" or in deep soup bowls.  Add a fried egg on top and serve immediately.
White Christmas


Ingredients:
character(0]

Directions:
"Directions: Mix all the ingredients and serve straight up in a snifter."
Magically Delicious Milkshake


Ingredients:
heavy cream, sugar, milk, milk, marshmallows, butter, marshmallows, vanilla ice cream

Directions:
TO MAKE CEREAL MILK.
Soak cereal in a bowl full of milk.
Wait for approximately 3-4 hours. Strain the milk.
TO MAKE RICE KRISPIES TREAT.
Melt butter in a medium heat pan.Add salt.
Add marshmallows and stir until smooth.
Remove from heat.
Add Rice Krispies cereal and mix thoroughly.
Add Lucky Charms marshmallows and gently mix.
Pour everything into a greased (butter or Pam spray] 9x13” pan.
Press flat with a spatula or greased hands.
Allow to cool.
Cut into small cubes.
TO MAKE WHIPPED CREAM.
Mix heavy cream and sugar until creamy.
Combine cereal milk and ice cream into a blender.
Pour milkshake into a tall glass.
Sprinkle colored marshmallows on top.
Add whipped cream.
Finish by placing Rice Krispies treats on and around the whipped cream.
Tips or Notes: Make the rice krispies treats and cereal milk in advance (ie overnight]. This will reduce cooking and prep time significantly.