xiaoxl/recipe_data huggingface dataset:
The Realtor's Day After Thanksgiving Turkey Sandwich


Ingredients:
turkey, prepared stuffing, mayonnaise, cranberry sauce, red leaf lettuce

Directions:
Spread the inside of the split croissant with mayonnaise or warmed gravy.
Heat the turkey and stuffing in the microwave on HIGH for 30 seconds, if desired.
Layer half of croissant with hot turkey and stuffing, cranberry sauce and lettuce, and top with the other half of croissant.
Serve immediately.
Super Simple Chuck Steak


Ingredients:
carrots, celery ribs, potatoes, water

Directions:
"Heat oven to 450*. Place a 24" x 18" piece of heavy duty foil in a baking dish. Place meat on foil then stir together mushroom soup, and onion soup mix, spreading over meat. Top with vegetables, and sprinkle water over all. Fold foil over and seal securely. Bake 2 hours, or until tender."
Braised Lamb Shanks


Ingredients:
lamb shanks, salt, pepper, olive oil, garlic clove, onions, celery, fresh parsley, fresh thyme, bay leaf, whole black peppercorn

Directions:
Season lamb shanks with salt and pepper. Heat olive oil in a skillet over medium high heat and brown shanks well. Add garlic, onion and celery – cook until garlic begins to brown. Add cabernet, herbs and beef stock. Bring to a simmer. Simmer very low for 3-4 hours or until meat is fork tender.
Remove shanks for liquid. Strain and degrease cooking liquid. Reduce as desired but I suggest a syrupy consistency. Serve with the shanks.
Splenda Cream Cheese Frosting


Ingredients:
reduced-fat cream cheese, butter, vanilla, Splenda granular, powdered sugar

Directions:
Place frosting ingredients in a mixing bowl., Mix on medium speed until well blended. Ice cake when cake is completely cool.
Bread Machine Challah II
Category: bread
By MARYLYN PISSERI

Absolutely delicious.  I have a two pound bread machine and use it to make the Challah dough.  It freezes well.

Ingredients:
1 cup warm water
½ cup white sugar
1 tablespoon honey
½ cup vegetable oil
2 ½ teaspoons salt
2  large eggs eggs, room temperature
4 cups bread flour
2 ¼ teaspoons bread machine yeast
1  egg, beaten
1 tablespoon water

Directions:
Place warm water, sugar, honey, vegetable oil, salt, 2 eggs, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start. After the machine is done, take the dough out, and place it on a very lightly floured board, punch the dough down, and let rest for 5 minutes. Divide the dough in half.  Then divide into 3 equal pieces, roll into ropes about 12 to 14 inches, and braid into a loaf.  Do the same with the remaining other half.  Gently put the loaves on a greased cookie sheet, mist with water, cover loosely with plastic wrap, and let rise for 1  to 1 1/2 hours in a warm, draft free place, until double in size. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, beat together 1 egg and 1 tablespoon water. Brush risen loaves with egg mixture. Bake in preheated oven for about 20 to 25 minutes.  If it begins to brown too soon, cover with foil.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 2 loaves

Calories: 181.7
Fat: 6.7 g
Saturated fat: 1.2 g
Carbohydrates: 26 g
Sugars: 6 g
Dietary fiber: 0.8 g
Protein: 4.4 g
Cholesterol: 27.9 mg
Sodium: 302 mg
Christmas Strawberry Bread
Category: bread
By KIMBER

This beautifully pink, moist bread is a favorite at our house. Neighbors and friends look forward to receiving it for Christmas every year. Most people ask for the recipe.

Ingredients:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1 ¾ cups frozen sweetened strawberries, thawed
2 tablespoons strawberry extract
3  eggs, beaten
2 cups sugar
1 ½ cups canola oil
¼ cup frozen sweetened strawberries, thawed, with syrup
½ cup sugar
¼ cup water
1 tablespoon strawberry extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans. In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks. In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 24 servings

Calories: 296.2
Fat: 14.8 g
Saturated fat: 1.3 g
Carbohydrates: 38.8 g
Sugars: 26.2 g
Dietary fiber: 1 g
Protein: 2.5 g
Cholesterol: 23.3 mg
Sodium: 159.2 mg
Corn Pone
Category: bread
By Larry

This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.

Ingredients:
3 cups white cornmeal
4 cups boiling water
1 ¼ cups white sugar
1 teaspoon salt
2 cups milk
3  eggs
½ cup butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan. Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer. Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan. Bake in the preheated oven until top is slightly browned, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x13-inch pan

Calories: 222.8
Fat: 8.1 g
Saturated fat: 4.4 g
Carbohydrates: 34.7 g
Sugars: 17.3 g
Dietary fiber: 1.7 g
Protein: 4.1 g
Cholesterol: 52.6 mg
Sodium: 221.6 mg
Chef Jon's White Bean, Chicken and Spinach Soup


Ingredients:
olive oil, garlic cloves, shallots, water, diced tomatoes, white beans, shell pasta, rosemary, black pepper, dried basil, dried oregano, crushed red pepper flakes, parmesan cheese

Directions:
In a large sauce pan, sautee the shallots & garlic in the olive oil.
Add water,chicken base, tomatoes, beans, diced chicken, rosemary, basil and oregano to pot. Season with black and red pepper. Bring to boil.
Add pasta and cook 12 minutes. If the soup seems too thick for your liking add  more water.
Add spinach and cook until wilted.
Serve topped with freshly grated Parmesan cheese.
Ravioli With Sun-Dried Tomato Cream Sauce


Ingredients:
olive oil, portabella mushrooms, onion, all-purpose flour, half-and-half, sun-dried tomato pesto, salt, pepper, asiago cheese, basil leaves

Directions:
Cook ravioli in microwave according to package directions.
While ravioli cooks, heat oil in a large nonstick skillet over medium-high heat.  Add mushrooms, and onions; saute 3-4 minutes or until richly browned.  Combine flour and next 5 ingredients in a small bowl, stirring until smooth.  Add to pan, stirring well. Cook over medium-low heat a 2 minutes or until mixture thickens slightly.
Divide cooked ravioli evenly amount 4 shallow bowls or plates; spoon mushroom mixture evenly over ravioli.  Sprinkle cheese evenly over each serving; garnish with basil, if desired.
Maple Bacon Muffins


Ingredients:
all-purpose flour, bacon, baking powder, salt, egg, milk, maple syrup

Directions:
In a large bowl, combine flour, bacon, baking powder and salt.
In another bowl, whisk the remaining ingredients together.
Stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups two-thirds full.  Bake at 400F for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.
Chinese Poach Chicken Dip


Ingredients:
cilantro, fresh coriander, spring onion, oyster sauce, garlic cloves, ginger, sugar, pepper

Directions:
Heat oil.
Sauté ginger till brown.
Add garlic, bean sauce and coriander.
Continue to sauté.
(Add chili, if desired].
Now add chicken stock and oyster sauce.
Simmer till reduced by half.
Add sugar to reduce the saltiness and pepper to taste.
ENJOY!
Tuna Tomato Pasta Sauce
Category: side-dish
By Baje

Super easy to make, with ingredients everyone has hanging around in the pantry like canned tuna and canned tomatoes! Serve with about 3/4 pound of pasta, preferably penne, fusilli or macaroni, cooked according to package instructions.

Ingredients:
2 tablespoons olive oil
1  small chile pepper, diced
1 clove garlic, minced
9 ounces drained canned tuna
3 tablespoons tomato paste
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 (22 ounce) can diced tomatoes

Directions:
Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes. Add tomatoes and simmer until flavors are well combined, 5 to 10 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 390.2
Fat: 14.7 g
Saturated fat: 2.2 g
Carbohydrates: 24.5 g
Sugars: 18.1 g
Dietary fiber: 4.2 g
Protein: 36.9 g
Cholesterol: 38.3 mg
Sodium: 1912.1 mg
Grand Marnier Cranberry Sauce With Oranges


Ingredients:
navel oranges, cranberries, sugar, water

Directions:
Grate 2 teaspoons zest from the oranges and set aside.
Using a sharp knife, cut away and discard the thick white pith from the oranges.  Carefully cut between the membranes to release the orange sections.  Set the orange sections in a colander to drain off the excess juice.  (If you add the juice to the pan, it will be too watery.].
In a medium, heavy-bottomed, nonreactive saucepan, combine the cranberries, sugar, water and the zest.  Bring to a boil over medium heat, stirring often to help dissolve the sugar.  Reduce the heat to low and simmer until the sauce is thick and the cranberries have burst, 10 to 15 minutes.
During the last few minutes, stir in the orange sections.
Remove from the heat and stir in the Grand Marnier.
Cool completely.
The cranberry sauce can be prepared up to 1 week ahead, covered and refrigerated.  Serve at room temperature or chilled.
Corned Beef Potato Salad


Ingredients:
corned beef, mayonnaise, potato, cabbage, vinegar, celery seed, chives, green onion, sugar

Directions:
Cook potatoes in jackets and cool.  Peel and dice. Toss with remaining ingredients except chives.
Chill and serve with chives or green onions chopped over top.
Cheesy Simply Steak Marsala Mashed Potatoes #5FIX


Ingredients:
portabella mushrooms, marsala wine

Directions:
"Heat the mashed potatoes for 3 minutes. Stir in half cup of the Chef's Blend cheese and set aside. Spray a large skillet with cooking spray. Add the steak, and mushrooms; cook at medium high heat for 1 minute. Cut any large piece of steak to bite size pieces. Add the Marsala wine and continue to cook on medium high heat until most of wine is absorbed, approximately 12 minutes. Do not cook all wine out, leave about half a cup of juices. Remove from heat. Layer half of steak and mushrooms, then half of the potatoes and half of the remaining cheese in a prepared 2 quart souffle baking dish. Repeat layers. Bake at 350 degrees for approximately 25 to 30 minutes or until desired browness of cheese."
Ham, Swiss & Avocado Wrap


Ingredients:
avocado, flour tortillas, cooked ham, swiss cheese

Directions:
Place 1 tortilla on plate.
Layer ham, swiss cheese and avocado slices on tortilla.
Fold in sides of each wrap; roll up. Cut each in half.
Serve immediatly, or wrap each sandwich in plastic wrap and refrigerate until serving, up to 24 hours.
Fresh Plum Cake


Ingredients:
all-purpose flour, baking powder, salt, pumpkin pie spice, unsalted butter, sugar, sugar, eggs, plums

Directions:
Preheat the oven to 350* F. Place a sheet of parchment paper over the bottom disk of an 8-9 inch spring-form pan. Fasten the ring around the disk with the parchment paper secured in between. Cut off the excess paper. Grease the sides of the pan.
Whisk together the flour, baking powder, salt and ½ teaspoons of pumpkin pie spice.
In the electric mixer, cream 1 cup of sugar with the butter. Add the eggs one at a time. Slowly add the flour mixture. Scrape the bowl and mix again.
Spread the batter evenly in the prepared pan.
Slice the plums into eighths. The easiest way I’ve found to do this, is to run a knife around the plum to half it, then do the same to quarter it. Split each quarter in half. Then the little sections should pop off the pit with your knife.
Place the plum slices around the top of the cake in a pretty pattern—make sure they are close together.
Sprinkle 1 Tb. of sugar and the remaining ¼ tsp of pumpkin pie spice over the plums.
Bake for 50-55 minutes—until a toothpick inserted into the center comes out clean. Make SURE not to over bake! Cool for 15 minutes in the pan, and another 10 minutes out of the pan before serving!
Serves 8-12.
Salmon Filets With Creamy, White Wine/Crab-Meat Sauce


Ingredients:
salmon fillets, shallot, extra virgin olive oil, butter, milk, dry white wine, flour, cornstarch

Directions:
Clean and pat dry salmon filets- set aside.
Drain chopped crab meat- set aside.
Use your favourite pan which is large enough to accommodate all of the ingredients, when finished.
Heat olive oil and butter in pan- medium heat (you don't want to burn the liquid].
Clarify coarsely chopped shallots; remove from pan and set aside.
To the pan, add coarsely chopped crab meat; fast-fry until slightly brown; remove from pan and set aside.
At this point, you may need more oil or butter-- you be the judge.
Be sure your stove burner is set medium, to medium-low-- olive oil and butter heat through at low temperature.
Add salmon filets, skin side down, to the pan, and cover.
Allow filets to cook, skin side down, until the flesh is pink- approximately 10 minutes.
Carefully turn the filets over, and allow to cook until the topside is nicely browned- approximately 5 minutes.
Remove salmon filets from pan and place on a plate (skin side up] to keep warm-- carefully peel back, remove and discard skin-- cover filets, to keep warm.
Prepare the Creamy, White Wine, Crab-Meat Sauce Add flour or corn starch to pan-- whisking constantly-- until all browning juices are absorbed Add 1/2 the quantity of milk, slowly-- whisking constantly-- When mixture is thickened, add balance of milk-- whisking constantly When completely blended, and smooth add crab meat and shallots Mix constantly, (with a mixing spoon] during this cooking process; you want the mixture to be well blended.
Add Old Bay Seasoning and mix well-- Add white wine when crab meat mixture is completely blended and well thickened.  Mix well to ensure a good blend. Turn off burner and cover pan while you prepare the salmon filets for serving.
To serve, place salmon filets on two preheated dinner plates-- Divide crab meat mixture and sauce evenly between the two servings and spoon over Salmon Fillets.
Serve with any kind of rice; orzo; baked potato; or just a mixed green salad with an olive oil/ balsamic vinaigrette-- crusty Italian bread or French baguette.
Pecan Fudge Ripple Layer Cake


Ingredients:
shortening, sugar, eggs, all-purpose flour, baking soda, salt, buttermilk, vanilla extract, vanilla extract, cream cheese, butter, cornstarch, sweetened condensed milk, egg, butter, powdered sugar, milk, milk, walnuts

Directions:
Beat shortening at medium until fluffy; gradually add 1 1/2 cup sugar, beating well.
Add 2 eggs, 1 at a time beating until blended after each addition.
Combine flour, cocoa, baking soda and salt; add to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Mix at low after each addition until blended.
Beat 3 more minutes at high speed, stopping once to scrape down sides. Stir in 2 teaspoons vanilla extract. Pour batter into prepared pans. Set aside.
In another bowl beat cream cheese, 2 tablespoons butter and cornstarch at medium until creamy.
Gradually add sweetened condensed milk, beating well. Add 1 egg; beat well.
Stir in remaining 1 teaspoon vanilla extract. Spoon cream cheese mixture evenly over batter.
Bake at 350°F for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.
To make the frosting beat 2/3 cups butter at medium until creamy.
Combine powdered sugar and 1 1/2 cups cocoa; add to butter alternately with 1 cup plus 2 tablespoons milk, beginning and ending with powdered sugar mixture. Beat until spreading consistency.
Stir in remaining 1 teaspoon vanilla extract. Spread frosting between layers and on top and sides of cake. Sprinkle with toasted walnuts.
Cinderella's Au Gratin Potatoes


Ingredients:
white pepper, kosher salt, mild cheddar cheese, potatoes, flour, butter

Directions:
Preheat oven to 350 degrees F.
Put bacon in frying pan and cook until crisp; set aside.
Meanwhile, dice and then cook the potatoes in boiling water for about 8 minutes, or until just barely tender.  Drain and set aside.
Melt the butter and and saute diced onions over medium heat for about 5 minutes. Add the crumbled bacon and cook for 2 more minutes.  Then add flour and stir to make a paste.  Cook for 5 minutes, stirring continuously.
Add three cups of milk to the onion mixture, stirring until lumps are gone.  Cook mixture 10 more minutes and continue stirring.  Add potatoes, cheese, garlic salt, white pepper and kosher salt.  Mix until cheese is melted.
Bake at 350 degrees F for 10 minutes.  (This recipe can also be prepared up through Step 5 and refrigerated.  When ready to finish, place refrigerated casserole in preheated oven for 15-20 minutes.].
Serrano Chili Chicken


Ingredients:
butter, garlic cloves, shallots, serrano chili peppers, purple seedless grapes, chicken broth, lime slices, chicken breasts, canola oil

Directions:
Instructions: Pound chicken breast (4] you may fillet chicken depending on desired thickness and coat each piece in flour mixture (flour,sea salt,pepper,and Parmesan cheese].
Fry in pan with hot canola or olive oil.  Turn only once each side until crispy brown, set aside on plate with foil tent.
Melt butter in pan with oil and bits from frying.  Add garlic and shallots and saute.
Stir in lime juice, chicken broth and stir until smooth. When sauce is slightly thickened, add serrano chilis and grapes.  Dilute with more chicken broth/white wine to desired consistency.
Arrange chicken on a bed of linguine or mashed potatoes and pour sauce over top- garnish with lime wedges and Parmesan cheese if desired.
Jalapeno Cheese Bread (for bread making machines)


Ingredients:
flour, cheddar cheese, sugar, salt, hot water, active dry yeast

Directions:
"Follow your Bread machines recipe directions for adding ingredients."
Strawberry Jell-O Dessert


Ingredients:
strawberry Jell-O gelatin dessert, water, strawberry, marshmallows, milk, graham cracker crumbs, butter

Directions:
Dissolve jello in boiling water.
Stir in strawberries.
Chill mixture until thickened.
In a double boiler, mix marshmallows and milk; melt marshmallows; and cool.
(if you use fluff,dont add milk ,just mic it a second to warm it a little].
Fold in whipped cream.
Pour over graham cracker crumbs that you have put in a buttered 9x13 casserole dish; chill.(mix butter in crumbs].
When Jell-O is thickened, pour over marshmallow mixture.
Chill 12 hours until completely set.
Shrimp Asparagus Alfredo Pasta


Ingredients:
penne pasta, heavy cream, frozen shrimp, salted butter, asparagus, parmesan cheese, garlic, olive oil, salt, pepper

Directions:
All items are prepared simultaneously.
Cook past according to package directions.
In large skillet, add the oil and 1/4 cup butter.   Once melted add  2 tablespoons of garlic and saute for 1-2 minutes.  Add the asparagus and shrimp, with light salt and pepper to taste.  Simmer on low.
In second large skillet, melt remaining 1/2 cup butter.  Add cream, garlic, light salt and pepper to taste.  Bring to a slow boil and slowly whisk in  Parmesan cheese.  Keep stirring to prevent sticking for about 2-3 minutes.  Remove from heat.
Drain pasta and combine with sauce and shrimp/asparagus mixture.  Sprinkle with Parmesan cheese when served.
Rotel Rice


Ingredients:
rotel, vegetable broth

Directions:
Drain Rotel, reserving liquid.
Add vegetable broth or water to Rotel juice to make 3 cups of liquid.
Combine rice, Rotel and liquid in large saucepan.  Cover and bring to a boil.  Reduce heat to the lowest setting and simmer 20 minutes. (Don't open the lid!].
Fluff rice with fork before serving.
Chocolate Chip Banana Muffins


Ingredients:
all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, egg, canola oil, vanilla, vanilla extract, banana

Directions:
"n a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Place the remaining chocolate chips on top of the muffin batter. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks."
Five Topping Bread


Ingredients:
active dry yeast, water, milk, sugar, butter, egg, salt, flour, water, poppy seed, caraway seed, sesame seeds

Directions:
In large mixing bowl, dissolve yeast in warm water.
Add the milk, sugar, butter, egg yolk, 1 1/2 teaspoons salt and 2 cups flour.
Beat on medium speed for 3 minutes.
Beat until smooth.
Stir in enough remaining flour to form a soft dough (dough will be sticky].
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down.  Turn onto a lightly floured surface; divide in half.
Shape into two round loaves.
Place each on a baking sheet coated with cooking spray.
Beat egg white and water; brush over loaves.
Combine the poppy seeds, sesame seeds, caraway seeds, onion and remaining salt; sprinkle over loaves.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375 for 20-25 minutes or until golden brown.
Cut into wedges; serve warm.
Easy Chicken Fettuccine Alfredo


Ingredients:
fettuccine, bacon, boneless skinless chicken breast, fresh mushrooms, green onions, garlic clove, half-and-half cream, parmesan cheese, paprika, fresh coarse ground black pepper

Directions:
Cook fettuccine in boiling water for 12 minutes.
Meanwhile, in a large skillet, cook the bacon until crisp. Remove to paper towels to drain, reserving 1-2 tablespoons drippings.
Saute the chicken in drippings until no longer pink. Add the mushrooms and green onions; cook until mushrooms are tender. Add garlic; cook 1 minute longer. Stir in the cream, cheese, paprika and pepper. Reduce the heat; simmer, uncovered, for 5-10 minutes. Stir in the reserved bacon.
Drain fettuccine; place in a serving bowl. Add chicken mixture; toss to coat. Garnish with additional cheese.
Chocolate Bread


Ingredients:
milk, active dry yeast, sugar, butter, bittersweet chocolate, instant coffee, egg, vanilla extract, sea salt, bread flour

Directions:
In a large bowl, sprinkle the yeast over the milk. Add one tablespoon  sugar, then set aside in a warm place for 10 to 15 minutes.
Meanwhile melt the butter and  chocolate. Stir from time to time, until the chocolate is melted. Remove from heat.
Mix  the remaining sugar, the instant coffee, the egg,  sea salt  and vanilla  into the yeast.
Stir in half the flour and cocoa powder, then our chocolate mixture, then the remaining flour. Knead dough until smooth.
Cover the bowl with a tea towel and allow to rise until doubled in size, about 2 hours.
Butter a loaf pan.
Stir in the chopped  nuts, if using. Then transfer it to the buttered pan. Let rise in a warm place for 40 minutes.
Bake at 180 degrees C for 35-40 minutes.