xiaoxl/recipe_data huggingface dataset:
Pickled Garlic


Ingredients:
garlic cloves, white vinegar, pickling salt, sugar, crushed red pepper flakes, celery seed, dried oregano, peppercorns, bay leaves

Directions:
Fill a large bowl with ice and fill halfway with water. This is the ice bath you will use to stop the cooking after you blanch the garlic.
Bring a very large pot of water to a full rolling boil. Place all the garlic in the boiling water and blanch for 1 minute. Do not wait for the water to return to a boil, begin timing the minute as soon as you place the garlic in the water.
Drain the garlic and place it in the ice water bath. Let the garlic stay in the ice water until it is entirely cool.
In a large nonreactive pot, combine the vinegar, pickling salt and sugar. Bring just to a boil over high heat, stirring to make sure all the salt and sugar are dissolved.
Distribute the spices evenly between 4 pint jars: 1/2 teaspoon crushed red pepper flakes, 1/8 teaspoon celery seed, 1/4 teaspoon dried oregano, 3 peppercorns and one bay leaf in each jar. If you are using Pickle Crisp, now is the time to add it. Add 1/4 teaspoon to each jar.
Distribute the garlic evenly between the 4 jars, leaving 1" headspace.
Ladle the boiling vinegar mixture into the filled jars, leaving 1/2" headspace.
Use a chopstick or other thin, non-metal utensil to run around the sides of the jar to make sure there are no air bubbles left in the jar. Wipe the rims of the jars with damp paper towels to remove any brine which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 15 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 15 minutes, or you can just put it in the fridge and use it within 3 months.
Let the garlic sit for at least a month before using, so the flavors can develop. The longer it sits, the better it gets.
Breakfast Sweet Potato Dip
Category: uncategorized
By lutzflcat

This is a good choice for breakfast (anytime, really) along with some fresh fruit. We particularly enjoy it with cinnamon tortilla chips (see Annie's Fruit Salsa and Cinnamon Chips on this site), toasted cinnamon-raisin bread triangles, mini bagels, apple wedges, etc.

Ingredients:
1 medium sweet potato
⅔ cup low-fat vanilla Greek yogurt
2 tablespoons orange juice
1 tablespoon creamy peanut butter
½ teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil. Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven. Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes. Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth. Spoon sweet potato mixture into a bowl and serve.

Prep time: 5 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 111.6
Fat: 2.6 g
Saturated fat: 0.8 g
Carbohydrates: 18.9 g
Sugars: 9 g
Dietary fiber: 2.1 g
Protein: 4 g
Cholesterol: 2 mg
Sodium: 76.9 mg
Linzer Cookies (Dorie Greenspan)


Ingredients:
hazelnuts, walnuts, all-purpose flour, cinnamon, salt, clove, egg, water, unsalted butter, sugar

Directions:
Whisk together the ground nuts, flour, cinnamon, salt, and cloves.  Using a fork, stir the egg and the water together in a small bowl.
Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes], scraping down the bowl as needed.  Add the egg mixture and beat for 1 minute more.  Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap.  Place on a chopping board (still covered with plastic wrap] and place in the freezer for 45 minute.
Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes.  If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch.  Transfer to a rack to cool.  Repeat with the other half of the dough.  When cool, spread the jam on.
Krab Salad


Ingredients:
celery rib, green onion, lemon juice, dried dill weed, salt, pepper, Best Foods Mayonnaise

Directions:
Place chopped celery and green onion in a medium sized bowl.
Roughly chop the Krab (or Krab and shrimp] into bite-sized pieces and place in the bowl on top of the veggies.
Pour lemon juice over the Krab.
Sprinkle dill weed over the top.
Add salt and pepper to taste.
Stir in mayonnaisse and taste for seasoning.
Adjust if needed.
Cover and refrigerate for a couple of hours or so to make the flavors pop.
Serve with crackers.
Tamarind Juice (For Cooking)


Ingredients:
tamarind pulp, warm water

Directions:
Soak Tamarind in warm water for 1/2 hour - 1 hour to soften., Strain through seive and press down with a spoon to extract all the juice., Discard dregs and use the juice as required in recipe., keeps in the fridge for up to a week.
New York Times Chocolate Chip Cookies


Ingredients:
cake flour, bread flour, baking soda, baking powder, coarse salt, unsalted butter, light brown sugar, granulated sugar, granulated sugar, eggs, vanilla extract, bittersweet chocolate

Directions:
Sift flours, baking soda, baking powder and salt in a bowl.  Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.  Add eggs one at a time, mixing well after each addition.  Stir in the vanilla.  Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.  Drop chocolate pieces in and incorporate them without breaking them.  Press plastic wrap against dough and refrigerate for 24 to 36 hours.  Dough may be used in batches and can be refrigerated up to 72 hours.
When ready to bake, preheat oven to 350 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.  Set aside.
Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls] onto baking sheet, making sure to turn horizontally any chocolate pieces poking up; it will make for a more attractive cookie.  Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.  Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.  Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.  Eat warm, with a big napkin.
Victor's Non-Dairy Hawaiian Coconut Mochi Cake
Category: desserts
By lazarus

Non-dairy Hawaiian mochi cake. Yum! We love this local Hawaiian taste! Custom made by my amazing father for my milk allergy.

Ingredients:
3 cups almond milk
2 ½ cups white sugar
5  eggs, beaten
½ (16 ounce) tub vegan margarine (such as Smart Balance®), melted
1 teaspoon vanilla extract
2 teaspoons baking powder
3 ½ cups sweet rice flour (mochiko)
1 ½ cups coconut flakes (such as Baker's Angel Flake®)

Directions:
Beat almond milk, sugar, eggs, vegan margarine, and vanilla extract together in a large bowl. Mix in baking powder until no clumps remain. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Add sweet rice flour to the batter; mix well. Add 1 cup coconut flakes and pour batter into the prepared pan. Scatter remaining 1/2 cup coconut on top. Bake in the preheated oven until golden brown, about 1 hour. Allow to cool and cut into squares.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 12 squares

Calories: 518.3
Fat: 17.5 g
Saturated fat: 6.4 g
Carbohydrates: 86 g
Sugars: 47.5 g
Dietary fiber: 1.2 g
Protein: 6.1 g
Cholesterol: 68.2 mg
Sodium: 293.3 mg
Cranky Egg Sandwich


Ingredients:
English muffin, egg, cheese, bacon, butter

Directions:
Split English Muffin into two and put in toaster, till desired crispness.
Meanwhile, in heated buttered (or nonstick] skillet cook beaten egg omelet style. Sprinkle garlic salt on top and flip over to cook both sides. Put cheese in middle of egg and fold edges of egg over cheese, like an envelope.
On other side of pan cook the meat. If using precooked sandwich meat, just need to heat up.
Slide cooked meat on top of egg & cheese to help seal in the melting cheese.
English Muffin should be toasted by now and can be prepared by spreading on butter.
Slide egg, cheese and meat stack on to one side of english muffin and top with second side.
Also can change taste by omitting one ingredient or adding more. Try croissants, bread or biscuits. Or different cheeses, spices and meats. Most ingredients can be prepared the night before too (like splitting the bread, beating the egg]. Enjoy!
Healthier Rice Krispie Squares


Ingredients:
low-fat buttermilk, marshmallows, vanilla

Directions:
Bring buttermilk, vanilla and marshmallows to boil in saucepan, then stir for 2 1/2 minutes.
Add cereal, and stir until completely coated.
Spray pan with non stick spray and then pat down the mixture into pan. Leave to rest at room temperature until solidified and then cut into squares.
Sopaipilla Cheesecake


Ingredients:
cream cheese, sugar, butter, sugar, cinnamon

Directions:
Preheat oven to 350.
In an 8 x 11 dish, unroll 1 can of crescent rolls, making 1 solid layer.
Cream together 1 cup sugar and cream cheese.  Pour over crescent rolls.
Unroll other can of crescent rolls to form top crust.  Pour melted butter over top of crescent rolls.
Sprinkle with cinnamon and 3/4 cup of sugar.
Bake in 350 oven until crescent rolls are done.
Gluten Free Cluster Muffins With Banana Centre


Ingredients:
unsweetened coconut, baking powder, baking soda, xanthan gum, egg, honey, raisins, banana

Directions:
Preheat oven to 375°C.
Combine dry ingredients except for cereal.
Combine egg, oil and honey.
Mix together, then add cereal and raisins.
Put a spoonful of mixture on the bottom of each cup, topping each with a chunk of banana, then another spoonful of mixture.
Bake for approximately 10 minutes, then for 3 more topped with foil.
Not Your Mama's Zucchini Bread


Ingredients:
all-purpose flour, salt, baking soda, cinnamon, orange zest, honey, eggs, vanilla, zucchini, walnuts, cream cheese, confectioners' sugar, orange zest

Directions:
Bread:
Preheat oven to 350°F.
Combine flour, salt, baking soda, cinnamon and 1 tablespoon orange zest; than mix in honey, eggs, vanilla and oil.
Stir in zucchini and walnuts; pour into a greased loaf pan.
Bake for one hour or till tooth pick comes out clean.
Let cool 10 minutes in pan before turning out.
Glaze:
In mini mixer beat cream cheese, confection sugar, orange juice and orange zest until well blended and smooth.
Drizzle glaze over top of slightly warm bread allowing to run down sides. Allow to finish cooling before slicing.
Mediterranean Pork and Orzo


Ingredients:
fresh coarse ground black pepper, olive oil, water, orzo pasta, salt, grape tomatoes, feta cheese

Directions:
Rub pork with pepper; cut into 1-inch cubes.  In a large nonstick skillet, cook pork in oil over medium heat for 8-10 minutes or until no longer pink.
Meanwhile, in a large saucepan, bring water to a boil.  Stir in orzo and salt; cook, uncovered, for 8 minutes.  Stir in spinach; cook 45-60 seconds longer or until orzo is tender and spinach is wilted.
Add tomatoes to the pork; cook and stir for 1 minute or until heated through.  Drain orzo mixture; toss with pork mixture and feta cheese.
Lavender Cosmopolitan


Ingredients:
cranberry juice, lime wedge

Directions:
"Rub the rim of a martini glass with a lime wedge and dip into lavender sugar. Combine the cranberry juice, vodka and parfait amour in a martini shaker. Shake well and pour into martini glass."
Barefoot Contessa's Fresh Pea Soup


Ingredients:
unsalted butter, leeks, yellow onion, fresh peas, kosher salt, fresh ground black pepper, creme fraiche, chives, garlic-flavored croutons

Directions:
Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender.
Add the chicken stock, increase the heat to high, and bring to a boil.
Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.]
Off the heat, add the salt, and pepper.
*Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed.
With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full.
Pour the soup into a large bowl and repeat until all the soup is pureed.
Whisk in the creme fraiche and chives and taste for seasoning.
Serve hot with garlic croutons.
Ann's Close to Wendy's Style Chili Recipe


Ingredients:
hamburger, dark red kidney beans, chili beans, tomatoes and green chilies, crushed tomatoes, water, salt, pepper, garlic powder, onion powder, cumin, chili powder, bay leaf, sugar

Directions:
Brown the hamburger and drain the grease., Add seasonings and frozen vegetables when frozen vegetables start to heat up, add the rest of the ingredients., Simmer  the longer the better I like to simmer at least a couple of hours., Remove the bay leaf before serving.
Apple Pita Sandwich


Ingredients:
peanut butter, flax seed meal, granola cereal, apple

Directions:
Heat the pita., Cover it in peanut butter., Sprinkle the flaxseed meal and granola on top., Spread the apples in the middle., Fold up the sides and enjoy!
Browned-Butter Cookies


Ingredients:
salted butter, sugar, egg, vanilla extract, flour, white sugar

Directions:
In a saucepan over medium-high heat, melt butter.  Continue cooking, watching closely. It will foam well, then stop and just bubble; keep cooking and swirling butter until it begins to foam for the second time and gets a golden-brown color w/ flecks in it----should take about 5-6 minutes.  Immediately remove from heat; place in a bowl and chill for 30 minutes.
After 30 minutes, preheat oven to 350°.  In a large mixing bowl, combine browned butter, sugar, egg and vanilla and beat together well.  Gradually beat in the flour until well mixed.
With clean hands, roll dough into 1-inch balls----place 2 inches apart on ungreased cookie sheets.  Dip tines of fork into sugar(s] and flatten cookie tops.  Bake at 350° for 12-15 minutes or until slightly golden-brown.  Allow to cool 1-2 minutes before removing to wire racks to cool.
Crunchy Asian Broccoli Coleslaw


Ingredients:
broccoli coleslaw mix, green onions, toasted sesame seeds

Directions:
Mix dressing with seasoning packet from the ramen noodle soup mix* I used 1/4cup  kraft italian and 1/4 cup of tuscan salad dressing. Mix until smooth.
Break apart noodles and place in a bowl when you are ready to serve add the slaw, onions, and toasted almonds and seeds. Mix slightly.
Add dressing mixture toss to coat and serve. Do not do this to far in advance of serving your meal or the noodles will go soggy. This is also no the greatest salad when serving as leftovers due to the fact that the noodles become soggy.
Dawn's Candied Walnuts
Category: appetizers-and-snacks
By Dawn Timmerman

These walnuts are a special treat for Christmas, and are well worth the time it takes to make them.

Ingredients:
1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C).  Remove from heat, and stir in vanilla immediately. . Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 pound

Calories: 238.3
Fat: 18.6 g
Saturated fat: 1.8 g
Carbohydrates: 16.9 g
Sugars: 13.5 g
Dietary fiber: 2.1 g
Protein: 4.5 g
Cholesterol: 0.5 mg
Sodium: 39.3 mg
Greek Country Salad


Ingredients:
romaine lettuce, cucumber, bell pepper, feta cheese, black olives, olive oil, lemon juice, garlic clove, salt, ground black pepper

Directions:
Wash the lettuce thoroughly and blot dry.  Cut the cucumber into quarters lengthways, then into bite-size pieces.  Halve the pepper, if using, remove core and seeds and cut into thick slices.
Tear the lettuce into bite-sized pieces and place in serving bowl with cucumber, pepper, feta cheese and olives.
Combine the oil, lemon juice, crushed/minced garlic, and black pepper, whisking until thick.  Pour over salad, toss gently, serve immediately.
Prosciutto and Smoked Mozzarella Bruschetta


Ingredients:
smoked mozzarella cheese, prosciutto, dried parsley, extra virgin olive oil

Directions:
Combine all ingredients in an airtight container; seal and shake well to mix.
Let sit in refrigerator for at least 4 hours to allow flavours to meld.
Enjoy!
Oven-Roasted Broccoli in Foil
Category: side-dish
By TaniaDudina

A simple and quick way to cook broccoli that even picky eaters love. Best part: I don't even use dishes to prepare it (all mixing and cooking happens in the foil). Drizzle with olive oil and additional Parmesan cheese before serving.

Ingredients:
1 pound small broccoli florets
2 tablespoons olive oil
sea salt to taste
fresh ground black pepper to taste
¼ cup grated Parmesan cheese

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper. Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet. Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese. Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 120.4
Fat: 8.6 g
Saturated fat: 1.8 g
Carbohydrates: 7.9 g
Sugars: 2 g
Dietary fiber: 3 g
Protein: 5.2 g
Cholesterol: 4.4 mg
Sodium: 194.2 mg
Homemade Cleaner Wow!


Ingredients:
"white vinegar"

Directions:
add dawn dish soap to spray bottle., add enough vinegar to fill bottle., shake and you're ready to clean!
Turkey and Vegetable Ragout With Warm Polenta Rounds #A1


Ingredients:
extra virgin olive oil, onion, garlic cloves, ground turkey, salt, pepper, plum tomatoes, zucchini, tomato sauce, lemon juice, fresh Italian parsley, polenta

Directions:
In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.
Johnny Jalapeno's Hot and Sticky  Chicken Wings


Ingredients:
butter, onion, garlic cloves, beer, barbecue sauce, chili sauce, honey, brown sugar, Tabasco sauce, flour, garlic powder, chicken wings

Directions:
SAUCE: Heat butter in a medium saucepan. add onion, garlic and jalapeno peppers. saute' for 1-2 minutes.
Add remaining sauce ingredients, heat to a boil, stirring occasionally. Reduce heat and simmer 20 minutes or until thickened.
CHICKEN: Meanwhile, heat oil in deep fryer or dutch oven to 350°F  To a plastic grocery bag, add flour and garlic powder.
When oil is ready, dredge chicken in flour mixture, shake off excess flour and place into hot oil. Reduce temperature to medium, cover and fry for about 3-4 minutes. Uncover, stir to turn chicken, and continue frying until golden and cooked through. NOTE: Do in batches, do not overcrowd chicken pieces.
Using a strainer, remove chicken pieces and place immidiately into JJ's hot sauce. toss to coat and serve with bleu cheese dressing and lots of napkins.
Choc-Chip Banana Muffins (Gluten, Dairy and Egg-Free)


Ingredients:
potato starch, baking powder, baking soda, xanthan gum, vegan egg replacer powder, cinnamon, brown sugar, bananas, canola oil, soymilk, silken tofu, vanilla extract, chocolate chips

Directions:
Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well.
In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth.
Add to dry ingredients. Mix until combined.
Stir in choc chips.
Spoon into greased muffin pans.
Bake for 30-35 minutes at 180ºC (350ºF].
Chicken and Baby Corn Curry


Ingredients:
boneless skinless chicken breast, olive oil, curry powder, white wine, green pepper, onion, garlic, curry paste, sultanas, coconut milk

Directions:
Coat chicken with curry powder.
Heat oil in wok or deep frying pan, add chicken and brown.
Remove chicken and set aside.
Keeping juices in pan add wine, peppers and onion, saute until almost tender,add garlic and simmer 3 minutes.
Stir in saltanas, red pepper powder and curry paste and cook 2-3 minutes.
Add chicken, coconut milk and baby corn, bring to boil (stir when needed] then simmer for 7-8 minutes.
Sprinkle in potatoe flakes and stir to thicken,simmer for 5 minites then serve.
Low Calorie Juice


Ingredients:
water, cranberry juice, lemon juice

Directions:
Mix water, cranberry juice, and lemon juice together.
(instead of cranberry juice, you can substitute any other juice (like Cran-Blueberry, Cran-Cherry, Pineapple, Grapefruit, etc].  Citrus juices work best.  And Costco Italian Volcano lemon juice has a better flavor than RealLemon juice.
You'll find this juice is perfect when you're thirsty.  It's not very sweet, and it doesn't coat your mouth with sugar -- but it's totally satisfying because it doesn't taste watered-down.  That's what lemon juice brings to this recipe - full bodied flavor without added calories.