xiaoxl/recipe_data huggingface dataset:
Sylvia's French Toast


Ingredients:
eggs, vanilla, milk, white sugar

Directions:
Beat all ingredients together with a fork and dip day old raisin or plain bread into it.
Fry with margarine.
Sprinkle with icing sugar and serve with sliced apples, or syrup.
Flavorful Turkey Meatloaf or Turkey Loaf


Ingredients:
ground turkey, dried sage, dried thyme, oregano, kosher salt, egg, old fashioned oats, tomato sauce, ketchup, olive oil, Worcestershire sauce, sun-dried tomato packed in oil, butter, red wine, flour, tomato paste

Directions:
Preheat oven to 400.
Combine turkey, salt, sage, thyme and oregano.
Mix in the rest of the ingredients.
Put it in a loaf pan and bake for 45 minutes to an hour, till the top edges are nicely browned.
For optional gravy, combine stock, wine and tomato paste. Set aside. Cook butter and flour over low heat until it forms a paste. Raise the heat to medium and add the stock mixture, stirring frequently until it boils and thickens. Cook for about three minutes.
Balzamico and Sugar Glazed Pork


Ingredients:
herbs, sugar, mustard, pepper, oregano, olive oil, bacon, garlic cloves

Directions:
Using a knife, make small slits in the meat. In each slit put a slice of bacon and half the garlic cloves.
Put the mustard over the meat, add salt, pepper, Demero sugar and pressed it well by hands. After that, pour Aceto Balsamico and olive oil. And finally, oregano.
Cover the meat with foil and place in the oven to bake at 200 degrees Celsius or 392 F.
After half an hour, remove the foil from the meat to get a fine glazed sweet-sour crust.
The juice that remains in the pan, pour with a spoon over the meat a couple of times.
Spinach Salad With Orange Vinaigrette


Ingredients:
walnut oil, white wine vinegar, Belgian endive, fresh spinach, navel oranges, fresh strawberries, walnuts

Directions:
In a small bowl, combine the orange juice, oil, vinegar and orange rind., Season with the salt and pepper., Whisk to combine., In a large bowl, combine the endive, spinach, oranges, strawberries and walnuts., Toss to mix., add the vinaigrette and toss gently to mix.
Wormy Orange Punch


Ingredients:
character(0]

Directions:
"Combine sherbert and pineapple juice in a punch bowl; stir well.  Add soda; stir until sherbert is almost dissolved.  Decorate bowl with gummy worms (and add a worm to each cup] and serve immediately."
Sweet Candied Orange and Lemon Peel
Category: everyday-cooking
By Brenda Ward

With this easy-to-follow recipe, orange and lemon peel become an elegant--yet still a bit tart--sugared confection.

Ingredients:
6  lemon peels, cut into 1/4 inch strips
4  orange peels, cut into 1/4 inch strips
2 cups white sugar
1 cup water
⅓ cup white sugar for decoration

Directions:
Place lemon and orange peel in large saucepan and cover with water.  Bring to a boil over high heat.  Boil for 20 minutes, drain and set aside. In medium saucepan, combine 2 cups sugar and 1 cup water.  Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread.  Stir in peel, reduce heat and simmer 5 minutes, stirring frequently.  Drain. Roll peel pieces, a few at a time, in remaining sugar.  Let dry on wire rack several hours.  Store in airtight container.

Prep time: 10 mins
Cook time: 30 mins
Total time: 4 hrs 40 mins
Yields: 3 cups

Calories: 153.9
Carbohydrates: 39.9 g
Sugars: 39 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 0.8 mg
Apple Tea


Ingredients:
"lemon juice"

Directions:
Sprinkle lemon juice on peels.
Dry the peels in a dehydrator or warm oven (150°F] on parchment paper with oven door ajar.
They are ready when they are brittle and lightly browned.
Crumble peelings and store in airtight container.
Raisin-Nut Butter


Ingredients:
unsalted butter, walnuts, raisins, sugar, ground cinnamon

Directions:
In a medium-size bowl, whip 1/2 cup unsalted butter (room temperature] until fluffy.
Combine the softened butter and other ingredients (listed below] together until they are completely blended.
The butter must first be brought to room temperature and softened by beating it.
The flavoring ingredients must be very finely chopped or pureed.
If any extra liquid develops, it should be drained off thoroughly before mixing in the butter.
For the flavor to better penetrate the butter, allow it to stand at cool room temperature for a few hours before refrigerating.
Compound butters may be stored in freezer, tightly wrapped.
Use a sharp knife dipped in hot water for cutting the frozen butter.
Before refrigerating, you can roll the butter into logs with wax paper; press it into molds to create stars or other shapes; create balls with butter paddles; or simply press it into ramekins for serving.
Latin Roasted Pork Shoulder


Ingredients:
garlic cloves, salt, dried oregano, ground black pepper, red wine vinegar

Directions:
Mash to a paste with a mortar and pestle, or press to a paste with the back of a knife, or very finely chop the garlic and salt.
Remove the mixture to a bowl and stir in the dried oregano and black pepper.  Add red wine vinegar and mix to a paste-like consistency.
With a paring knife, cut deep tunnels into the exposed fleshy ends (I made a mistake once and made tunnels all over; the pork comes out much better if deep tunnels are cut into the ends only].  Push two-thirds of the paste into the pockets with your fingers.  Loosen the skin in several places and spread the rest of the paste underneath the skin and over the surface of the roast where there is no skin.  Wrap the roast tightly in 2 layers of aluminum foil and refrigerate for 24 to 48 hours.
Position a rack in the lower third of the oven.  Preheat the oven to 325 degrees.  Arrange the roast on a rack in a roasting pan and roast to an internal temperature of 190 degrees.  (This will take between 4 to 4 1/2 hours.]  When the roast reaches 190 degrees, remove from the oven.
Let the roast stand, loosely covered with aluminum foil, for 20 minutes before carving.  Skim off the fat from the pan juices and add the chicken stock or stock/wine mixture and bring to a boil, scraping up the browned bits on the bottom of the pan.  Cook over high heat for 2-4 minutes to dissolve the roasting particles.  Remove all the fatty skin from the outside of the meat and cut the roast into slices and arrange on a platter. Pour the sauce over it and serve immediately.
Grilled Lemon Garlic Chicken


Ingredients:
lemon juice, lemon zest, onions, garlic clove, salt, pepper, dried thyme, chicken breasts

Directions:
In a large plastic bag, combine the first eight ingredients; mix well.  Remove 1/4 cup for basting and refrigerate.
Add chicken to the bag; seal and turn to coat. Refrigerate for 6-8 hours.
Drain and discard the marinade from chicken.  Grill, covered, over medium heat for 20 minutes.  Baste with the reserved marinade.  Grill 20-30 minutes longer or until juices run clear, basting and turning several times.
The original recipe said you can bake the chicken in the oven for 50-60 minutes at 350 degree oven uncovered in a greased 13"x9" pan.  (Turns out great!].
Herb Smashed Potatoes


Ingredients:
potatoes, low sodium chicken broth, onion, cheese, cream cheese, fresh chives, fresh parsley, salt, pepper, butter

Directions:
In pot combine potatoes with salted water to cover.  Bring to boil.  Cook until tender, 12 minutes.  Drain; return to pot.
Meanwhile, in separate pot over medium-low heat, combine 1 cup broth, onion, cheese, and cream cheese; cook, stirring, until cheese melts and mixture begins to simmer.  Stir into potatoes and mash, stirring in more broth if desired for creamier texture.
Stir in remaining ingredients.  Serve topped with butter, if desired.
Bacon-Cheese Dip -- Southern Living


Ingredients:
sour cream, blue cheese, cream cheese, bacon, fresh parsley, blue cheese

Directions:
Process first 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Stir in half of bacon. Cover and chill 2 hours.
Let stand at room temperature 15 minutes before serving.
Sprinkle with remaining bacon.
Garnish with parsley and crumbles, if desired.
Fortified Vegetable Stock


Ingredients:
olive oil, fine sea salt, ground black pepper, leeks, carrots, celery, celery root, parsnip, garlic cloves, bay leaves, parsley, thyme, summer savory, marjoram, rosemary, black peppercorns

Directions:
Pre-Heat oven to 450°F.
In a roasting pan whisk olive oil, sea salt and black pepper until combined.
Place vegetables, bay leaves in roasting pan and turn until well coated.
Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.
Holiday Rainbow Cookies


Ingredients:
eggs, sugar, flour, butter

Directions:
Beat the eggs with the sugar until the mixture is pale yellow; this will take several minutes.
Incorporate the flour thoroughly and then add the melted butter.
Add the almond extract.
Take off two, 1 cup portions of the batter so that you now have three thirds.  In other words, divide the batter into 3 equal portions which should be approximately 1 cup each.
To one portion, add a few drops of red food coloring.
To the second portion, add a few drops of green food coloring.
One portion will remain yellow.
Pour each portion of batter into it's own greased and floured 11 X 7 inch baking pan.
You will have one with green, one with pink and one with yellow batter.
Bake these in a 350 degree F. oven for 12 minutes, or until the cake starts to pull away from the sides of the pan.
Remove the cakes from the oven and cool to room temperature.
Turn the red cake onto a cutting board and spread half the jam (1/4 cup] on top.
Place the yellow layer of cake on top of the jam coated pink cake and spread the other 1/4 cup of jam on top of that yellow layer.
Finally place the green layer on top of the yellow layer.
Melt 3 oz. of the chocolate with 1/2 tablespoon oil in the microwave for about 30 to 60 seconds and stir to combine.
Spread on top of the green cake layer and refrigerate until firm.
Now melt the remaining chocolate and oil the same way and spread on the red cake layer which you've placed side up toward you. The cake has the green side coated with chocolate facing down.
Refrigerate until firm.
Cut into 1 inch squares and serve.  * You can keep the ends that you trimmed off of the four outer sides before cutting the cake into squares.
Spaghetti Pie


Ingredients:
spaghetti, eggs, butter, margarine, parmesan cheese, cottage cheese, brown sugar, ground beef, Italian sausage, onion, green pepper, chopped tomatoes, tomato paste, dried oregano, garlic, mozzarella cheese

Directions:
Cook the spaghetti according to directions on package and drain.
Stir butter, parmesan, cheese, and eggs in hot spaghetti.
Form mixture into a "crust" in a buttered 10" pie plate.
Spread cottage cheese over bottom of spaghetti crust.
In skillet, cook ground beef or sausage, onion, and pepper until vegetables are tender and meat is browned.
Drain excess fat.
Stir in undrained tomatoes, brown sugar, oregano, garlic, and tomato paste and heat.
Season to taste with salt and freshly ground pepper, then transfer meat mixture into spaghetti crust.
Bake uncovered in 350 degrees for 20 minutes.
Sprinkle mozarella cheese on top.
Bake for another 5 minutes or until cheese is melted.
Portabella Pesto Bruschetta


Ingredients:
baby portabella mushrooms, butter, garlic cloves, garlic clove, pesto sauce, mozzarella cheese, salt, black pepper

Directions:
Heat oven to 400*.
Melt 1/3 cup butter in a large skillet until sizzling.
Add mushrooms and crushed garlic.
Cook over medium-high heat, stirring occasionally for about 5 minutes, or until tender and juices have evaporated.
Sprinkle lightly with salt.
Sprinkle with pepper to taste (I use a good amount].
Remove from heat and set aside.
Place bread slices on a baking sheet and toast in oven for about 10 minutes, or until lightly browned.
Scrape the remaining whole clove of garlic across the bread tops.
Spread the tops with pesto, completely covering the bread.
Top with mushrooms, then sprinkle on cheese.
Toast another 5 minutes in the oven until cheese is melted.
Foolproof Rib Roast
Category: everyday-cooking
By SALSIEPIE

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Ingredients:
1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Directions:
Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Prep time: 5 mins
Cook time: 5 hrs
Total time: 5 hrs 5 mins
Yields: 6 servings

Calories: 576.1
Fat: 46.2 g
Saturated fat: 18.6 g
Carbohydrates: 0.6 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 37 g
Cholesterol: 137.2 mg
Sodium: 879.6 mg
Barley-Rice Pilaf


Ingredients:
butter, yellow onion, garlic clove, brown rice, pearl barley, dry white wine, dried basil, dried oregano, salt, parsley, pepper

Directions:
Preheat oven to 350.
In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
Stir in rice and barley.  Add stock, wine and seasonings. Stir and bring to a boil.
Transfer to 2 1/2-quart casserole lightly coated with cooking spray.  Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.
Beer Batter for Fish
Category: seafood
By Wilma Scott

Basic beer batter, good for almost any white fleshed fish.

Ingredients:
3  eggs
¾ cup beer
1 ½ cups milk
4 cups pastry flour
1 tablespoon baking powder
½ teaspoon baking soda
2 tablespoons cornstarch
salt to taste
ground black pepper to taste
.063 teaspoon garlic powder
1 ½ pounds cod fillets
2 quarts vegetable oil for frying

Directions:
In a medium bowl, stir together flour, baking powder, baking soda, and cornstarch. In a large bowl, beat together eggs and milk. Mix in beer.  Stir in flour mixture. Season with salt, black pepper, and garlic powder. In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Coat fish in batter, and submerge in hot oil.  Fry until golden brown, about 4 to 5 minutes. Serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 to 4 servings

Calories: 772.1
Fat: 41.5 g
Saturated fat: 6.7 g
Carbohydrates: 74.8 g
Sugars: 3.7 g
Dietary fiber: 10.9 g
Protein: 28.9 g
Cholesterol: 142.2 mg
Sodium: 491.7 mg
Pork and Potato Bake


Ingredients:
center-cut pork chops, shortening, onions, potatoes

Directions:
Brown pork chops in shortening; season with salt and pepper.
Meanwhile, layer onions and potatoes in an 8-inch square baking dish. Season with salt and pepper.
Pour chicken gravy over potatoes.
Arrange chops over mixture. Cover with foil.
Bake in a 375° oven for 1 hour and 10 minutes, or until potatoes and chops are tender.
Smoky Pesto Cheeseburgers


Ingredients:
zucchini, salt, pepper, smoked mozzarella cheese, egg, pesto sauce, onion, Dijon mustard, salt, pepper, lean ground beef

Directions:
Slice zucchini lengthwise into 1/4 inch thick slices; place in bowl. Add oil, salt and pepper; toss. Place on greased grill over medium heat; close lid and grill turning once, until tender, 15 to 20 minutes. (Make ahead: let cool on platter; cover and refrigerate for up to 24 hours].
Burgers: In large bowl, beat egg with pesto; stir in bread crumbs, onion, mustard, salt and pepper. Add beef; mix just until combined. Shape into four 3/4 inch thick patties.
Place patties on greased grill over medium heat; close lid and gril, turning once, until digital thermometer reads 160F, 12 to 14 minutes. Top with cheese; grill until melted, about 2 minutes. Top with zucchini. Sandwich in buns.
Pea, Spinach and Broad Beans Mash


Ingredients:
green peas, broad beans, water, olive oil, garlic cloves, fresh spinach, sea salt, black pepper

Directions:
Place the peas and broad beans in a microwave-safe together with water, cover and cook in a microwave on MAX for 15 minutes or until tender. Remove and strain.
Briefly sauté garlic in hot olive oil, add spinach, season with salt and cover. Cook for 2-3 minutes until spinach is wilted.
Add peas and broad beans, stir and cook until all the liquid has evaporated.
Mash the vegetable with a hand blender to desired consistency. Season with black pepper.  Serve as a side dish to meat instead of mashed potatoes.
Speedy White Sauce (Bechamel)-A Cheats Version!


Ingredients:
skim milk, sunflower margarine, plain flour

Directions:
Put all of the ingredients into a saucepan and whisk over moderate heat until thickened and smooth.
NB-You may wish to add a little more milk at this stage,depending on how thick you want it.
Raspberry Almond Muffins
Category: bread
By TIFFANY REED

This is an easy recipe that is pretty much fool proof. I manage a market cafe that serves homemade pastries in the morning, and this 'made-up' recipe was a total seller with our customers. Now they come in and ask for these over and over. I hope you'll enjoy these as much as our customers do.

Ingredients:
1 cup sliced almonds
2 cups all-purpose flour
⅔ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¾ cup warm water
2 teaspoons almond extract
½ cup butter
2  eggs, beaten
1 ½ cups frozen raspberries

Directions:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan. In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt. In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds. Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 jumbo muffins

Calories: 603
Fat: 29.5 g
Saturated fat: 11.2 g
Carbohydrates: 75.5 g
Sugars: 37.2 g
Dietary fiber: 6.7 g
Protein: 12 g
Cholesterol: 102.7 mg
Sodium: 693.9 mg
French Vanilla Almond Granola


Ingredients:
old fashioned oats, water, salt, canola oil, vanilla extract

Directions:
Heat oven to 200 degrees F. Line a large, rimmed cookie sheet with parchment paper.
In a large bowl mix together the oats and almonds.
In a small saucepan over medium heat, stir the sugar and salt into the water. Cook and stir until sugar is dissolved. Remove from heat. Stir in canola oil and vanilla. Pour into the oat and almond mixture and stir until thoroughly combined.
Spread mixture out on the lined cookie sheet and bake for 2 hours, or until dry to the touch. Do not stir! Remove from oven and let cool before breaking apart into chunks. Store in an air-tight container.
Custard Bread Pudding
Category: desserts
By SweetPea

I received this recipe from my husband's aunt who has been serving this at her restaurant for years. Great for people who don't like bready things, because it has more custard than bread.

Ingredients:
1 quart half-and-half
4  large eggs
1 cup white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
4 slices bread
¼ cup raisins, or to taste
1 pinch ground cinnamon, or to taste

Directions:
Preheat oven to 300 degrees F (150 degrees C). Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread. Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish. Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 1 9x13-inch baking dish

Calories: 226.2
Fat: 11.2 g
Saturated fat: 6.3 g
Carbohydrates: 27.3 g
Sugars: 19.3 g
Dietary fiber: 0.4 g
Protein: 5.2 g
Cholesterol: 91.7 mg
Sodium: 161.8 mg
Bisnonna's Tuna Parmesan
Category: appetizers-and-snacks
By Katherine Powell

A simple and delicious recipe passed down from my Italian great-grandmother.

Ingredients:
2 (8 ounce) jars tuna packed in oil, drained
1 cup grated Parmesan cheese
1 cup Italian-seasoned bread crumbs
1 large egg, beaten
¼ cup olive oil
1 (8 ounce) can pasta sauce

Directions:
Combine tuna, Parmesan cheese, bread crumbs, and egg in a medium mixing bowl. Form into around 7 patties. Heat oil in a skillet over medium-high heat. Lightly brown patties in the hot oil, 2 to 3 minutes per side. Bring pasta sauce to a simmer in a separate skillet. Add tuna patties, cover with sauce, and let simmer for 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 7 servings

Calories: 347
Fat: 18.7 g
Saturated fat: 4.5 g
Carbohydrates: 16.4 g
Sugars: 3.6 g
Dietary fiber: 1.4 g
Protein: 27 g
Cholesterol: 48.9 mg
Sodium: 793 mg
Easy Broccoli Casserole
Category: main-dish
By Darcey Family

This is our family version/replacement of the traditional green bean casserole that everyone always brings. I am seriously in trouble if this is not on the holiday table!

Ingredients:
4 cups chopped fresh broccoli
1 (10.75 ounce) can  cream of mushroom soup
1 cup shredded Cheddar cheese
¼ cup mayonnaise
2 cups dry bread crumbs
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish. Put broccoli in a large microwave-safe bowl with a small amount of water in the bottom; cook in microwave until tender, about 5 minutes. Drain liquid from bowl. Stir mushroom soup, Cheddar cheese, and mayonnaise with the broccoli until evenly mixed; pour into prepared casserole dish. Mix bread crumbs and melted butter together in a separate bowl; spread evenly over the broccoli mixture. Bake in preheated oven until the surface is bubbling, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 362
Fat: 25.5 g
Saturated fat: 12 g
Carbohydrates: 25.3 g
Sugars: 3.1 g
Dietary fiber: 2.4 g
Protein: 9.2 g
Cholesterol: 47.9 mg
Sodium: 666.6 mg
Chocolate Cake


Ingredients:
self raising flour, sugar, cocoa powder, egg, milk, butter, chocolate chips

Directions:
Into a large coffee mug, add flour, sugar, cocoa, egg, milk, butter and choc chips. Mix well until you have a smooth batter.
Place in microwave for 5 minutes.
Serve hot or cold with cream if desired.