xiaoxl/recipe_data huggingface dataset:
Strawberry Cream Pizza


Ingredients:
margarine, flour, powdered sugar, cream cheese, Cool Whip, sugar, fresh strawberries, strawberry Jell-O gelatin dessert, cornstarch, sugar, water

Directions:
• Dough:  Mix margarine, flour, powdered sugar.
Spread on Pizza pan (may use 1 roll of refrigerator sugar cookies instead of making dough].
Bake at 325° for 13 to 15 minutes.  Watch closely for browning.
• Cream Topping:  Mix cream cheese, Cool Whip and sugar until creamy; spread on COOLED crust.
• Strawberry Topping:  Wash, drain and slice 1 quart berries and add to glaze.  Spread on cream topping.
• Glaze:  Combine Jello, cornstarch, sugar and water.
Heat to boiling, stirring constantly until thickened.
Cool and spread on cream topping.
Enjoy.
Pear and Cranberry Tart


Ingredients:
dried cranberries, butter, pears, granulated sugar, frozen puff pastry, egg

Directions:
Preheat oven to 400°F (200°C]. Line a baking sheet with parchment paper.
Cover cranberries with very hot water and let stand 10 minutes. Drain.
Melt butter in a medium frying pan over medium heat. Add pears and 1 tbsp sugar, cooking 2 to 4 minutes or until softened but not falling apart. Reserve.
On a floured counter using a floured rolling pin, roll pastry into an approximately10 x 10-inch square. Transfer to prepared baking sheet. Prick all over with a fork. Place pears in the centre of pastry and flatten them out into an even layer, leaving a 1-inch border. Sprinkle with cranberries. Fold pastry edges up over the edge of pears. Brush edges of pastry with beaten egg, then sprinkle sugar over pastry and pears. Bake 20 minutes. Reduce heat to 350°F (175°C] and bake another 10 to 12 minutes or until edges are puffed and golden.
Serve with whipped cream or ice cream if desired.
Chicken Enchilada Pizza!


Ingredients:
garlic cloves, grape tomatoes, cilantro, onion

Directions:
Preheat oven to 425.
Unroll pizza dough onto greased metal 9X13 baking pan or large round pizza pan.
Gently press and stretch dough to cover pan.
Bake pan with pizza dough 10-14 minutes, or until golden brown.
While dough is baking, coarsely chop onion and jalapeno (remove seeds].
In medium bowl, combine jalapeno, onion, 1/2 of the cheese, chicken, taco sauce and garlic. Mix well. (if a little dry feel free to add more taco sauce].
Once pizza dough is done, sprinkle other half of cheese over crust, then top with chicken and cheese mixture evenly. If desired sprinkle additional cheese over top of chicken mixture.
Bake another 5-7 minutes or until cheese is melted and dough is deep golden brown.
While pizza is baking, slice tomatoes lenghtwise into quarters and chop cilantro. Sprinkle tomatoes and cilantro over finished pizza as desired.
Fluffy Buttermilk Pancakes With Praline Bacon


Ingredients:
bacon, pecans, brown sugar, black pepper, all-purpose flour, granulated sugar, baking powder, baking soda, salt, eggs, unsalted butter, buttermilk, pure vanilla extract, maple syrup

Directions:
FOR THE PRALINE BACON:
Place a rack in the upper third of the oven and preheat to 400 degrees F.
Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
Bake for 10 to 12 more minutes, until browned and bubbling.
FOR THE PANCAKES:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
Serve with maple syrup.
July Crisp.....blueberry


Ingredients:
blueberries, flour, cinnamon, pecans, quick oats, sugar, salt, butter

Directions:
To flour, sugar, cinnamon add butter and blend., Add oats and nuts., Mix ¼ of crumb mixture with blueberries. Place in buttered 8x8 deep dish., Cover with remaining crumbs., Bake at 350º for about 40 minutes., Serve hot or cold, with ice cream.
Summer Supper Salad


Ingredients:
light coconut milk, lime juice, brown sugar, honey, salt, red pepper flakes, boneless skinless chicken breasts, green cabbage, scallion, snow peas, cilantro, radish, coconut

Directions:
Into a medium bowl mix together:, coconut milk, lime juice,salt,., pepper flakes, sugar &  honey., Reserve 1/3 Celsius for dressing., Place the chicken in a shallow baking dish, and pour the remaining milk mixture over., the chicken.  Bake at 350 for 20-25 minutes., Assemble the salad while the chicken bakes:, 2 green cabbage,  scallions, snow peas,., cilantro &  radish., Pour over the 1/3 Celsius reserved milk mixture and toss well., Add the coconut  & toss.  Set aside., When the chicken is done take the chicken out of the pan, and slice each piece and place on a serving plate., Place 1/2 the salad next to the chicken., Boil  the remaining milk mixture juices  into a sauce pan, reducing the mixture to 1/2 cup. Pour over the chicken.  Enjoy., a meal for two !
Mawmaw's Simple Fried Green Tomatoes
Category: side-dish
By HeyGoodLookin

My grandmother's fried green tomatoes were famous in our community. The recipe is so simple, but the results are delicious!

Ingredients:
4  firm green tomatoes, cut into 1/4-inch slices
1 quart ice water, or as needed
1 cup canola oil, or as needed
2 cups self-rising cornmeal
2 cups all-purpose flour
salt to taste

Directions:
Place tomato slices in a bowl of ice water; soak for about 5 minutes. Heat about 1/2 inch of canola oil in a large skillet over medium-low heat. Combine cornmeal and flour in a bowl. Remove tomato slices from ice water, one at at time, and coat lightly in the cornmeal mixture; shake off any excess. Place in the hot oil. Cook tomato slices, working in batches, until edges are golden brown, about 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate. Sprinkle lightly with salt.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 279.5
Fat: 3.8 g
Saturated fat: 0.5 g
Carbohydrates: 54.3 g
Sugars: 3.1 g
Dietary fiber: 2.9 g
Protein: 6.5 g
Sodium: 14.6 mg
Creamy Avocado and White Bean Wrap


Ingredients:
cider vinegar, canola oil, chipotle chiles in adobo, salt, red cabbage, carrot, fresh cilantro, white beans, avocado, sharp cheddar cheese, red onions, whole wheat tortillas

Directions:
Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla] and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.
NOTE:  Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep at least 2 weeks in the refrigerator or 6 months in the freezer.  I have also used chipotle sauce with wonderful results.
French Bread Pizza


Ingredients:
olive oil, provolone cheese, smoked mozzarella cheese, Italian sausage, fresh tomatoes, green olives, green peppers

Directions:
Preheat the oven to 400°F.
Cut the top quarter from the bread and remove all but a 1/2- to 3/4-inch layer of bread from inside the crust. Place the bread on a baking sheet. Brush the inside with the oil and bake in the oven or broiler until the edges turn golden and the bread dries slightly. This will only take a few minutes.
Blend the cheeses together in one bowl. In another bowl, combine the sausages, tomatoes, onions, olives, seasonings and three-fourths of the cheese blend.
Spread the bread with the pizza sauce. Fill the bread with the sausage mixture, and top with the remaining cheese blend and the roasted peppers. Bake for 15 minutes or until the ingredients are heated through.
Chicken and Couscous


Ingredients:
olive oil, garlic cloves, boneless skinless chicken breast halves, red bell pepper, onion, chicken broth, water, fresh parsley, ground cumin, salt, pepper, couscous

Directions:
In a large skillet, heat the oil over medium-high heat and cook the garlic for 1 minute.  Add the chicken, red pepper, and onion.  Saute for 8-10 minutes or until the chicken is lightly browned on both sides, stirring occasionally.
Add the chicken broth, water, parsley, cumin, salt, and pepper.  Bring to a boil and stir in the couscous.  Cover and remove from the heat.  Let stand for 5-10 minutes, or until the water is absorbed.  Serve immediately.
Welsh Rabbit ( Rarebit ) and Tomato Sandwiches


Ingredients:
plum tomatoes, kosher salt, walnuts, sharp cheddar cheese, Worcestershire sauce, dry mustard, cayenne pepper, olive oil, butter

Directions:
Preheat oven to 350°F.
Sprinkle the tomato slices lightly on both sides with salt; arrange them on a wire rack over a tray to drain for 10 minutes and then pat dry with paper towels.
Meanwhile, spread the walnuts in a pie plate or baking pan and toast in the preheated oven for about 8 minutes or until fragrant.
Toss the cheese with the Worcestershire sauce, mustard, cayenne, walnuts and salt to taste.
Arrange one fourth of the tomato slices on half of the bread slices.
Mound one fourth of the cheese mixture on top of the tomatoes and top with the remaining bread slices.
In a large skillet heat the oil or butter over moderately high heat until hot.
Add the sandwiches, turn the heat down to moderately low and cook the sandwiches until golden on both sides, about 3 minutes a side.
Pistachio Chip Cookies


Ingredients:
butter, instant pistachio pudding mix, egg, all-purpose flour, baking soda

Directions:
Beat butter and pudding mix for 30 seconds., Beat in egg until combined., Add flour and soda and mix., Stir in food coloring and chocolate chips., Drop by rounded teaspoonful 2" apart on greased cookie sheet., Press cherry half into top center of each cookie., Bake in a 350° for 10-12 minutes., Cool on a wire rack.
Cream Cheese Carrot Muffins


Ingredients:
carrots, flour, sugar, baking soda, salt, ground cinnamon, ground allspice, ground cloves, ground nutmeg, egg, cream cheese, egg, sugar

Directions:
Place carrots in a food processor; cover and process until smooth. In a large bowl, combine the flour, sugar, baking soda, salt and spices. In a small bowl, whisk the pureed carrots, eggs and oil; stir into the dry ingredients just until moistened.
Fill 12 greased muffin cups one-third full. In a small mixing bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into the center of each muffin. Top with remaining batter.
Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Enchiladas Suizas
Category: world-cuisine
By Lisa Civitillo Blok

This dish has a nice bite to it with lots of cheese. It is equally delicious with cooked pork or beef.

Ingredients:
2 tablespoons butter
⅔ cup chopped Spanish onion
2 tablespoons all-purpose flour
1 ½ cups chicken broth
1 cup chopped green chile peppers
1 clove garlic, minced
¾ teaspoon salt
1 dash ground cumin
12 (8 inch) corn tortillas
canola oil for frying
1 cup shredded Monterey Jack cheese
1 cup shredded mild Cheddar cheese
2 cups shredded, cooked chicken breast meat
1 cup heavy cream
¼ cup chopped green onion
½ cup sliced green olives
1 pint cherry tomatoes

Directions:
Prepare salsa verde:  Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F (175 degrees C.) In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish. After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions. Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Prep time: 45 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 737
Fat: 52.1 g
Saturated fat: 22.4 g
Carbohydrates: 42.3 g
Sugars: 2.5 g
Dietary fiber: 5.1 g
Protein: 28.5 g
Cholesterol: 136.1 mg
Sodium: 977.4 mg
Simple Strawberry Shortcake


Ingredients:
fresh strawberries, sugar, lemon juice, mint

Directions:
In a ceramic bowl (retains the cold] sprinkle sugar and lemon juice over strawberry slices, mix until combined.
Cover bowl with saran wrap and place in the refrigerator for about one hour.
Place one slice of angel food cake on plate, top with 2 oz strawberry mixture and 1/4 cup of whipped topping. Place second slice of cake over whipped topping, top with 2 oz strawberries and 1/4 cup of whipped topping. Garnish with mint sprig if desired.
Repeat with second shortcake.
Vallie's Rum & Pepsi


Ingredients:
"Bacardi light rum"

Directions:
Mix in a glass, your rum, then your VERY cold pepsi.
(put it in the freezer for an hour if you're worried about how cold, but NOT the whole can, okay?] Garnish with your cute lil black stir straw, then add your tiki umbrella, and you have one POWERFUL tiki rumnpep!
Special warning: If you don't drink very often, don't drink this, or you'll regret you ever did.
Only the strong and highly tolerant can handle this one.
For garnish: 1 cute lil umbrella garnish, 1 black stir straw.
Creamy Orange Sauced Fruit Salad


Ingredients:
sour cream, honey, lemon zest

Directions:
Mix your choice of sour cream no fat, low fat of regular with next 3 ingredients to make sauce.
Cover and refrigerate for at least one hour; can be made early in the day and combined with fruit before serving.
Combine orange sauce and fruit in a serving bowl.
Serve.
Roasted “arnold Farm” Beet Salad With Arugula and Goat Cheese


Ingredients:
olive oil, garlic cloves, fresh thyme sprigs, bay leaf, olive oil, fresh parsley, fresh marjoram, arugula

Directions:
Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly.
Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature.
When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.
My Dads Chai Tea


Ingredients:
water, sugar, honey, cardamom, cinnamon, ginger, nutmeg, clove, milk

Directions:
Boil tea, Then add spices and simmer 5 minutes., Add milk and heat through.
Rice  Pudding Gonzo


Ingredients:
long-grain white rice, sugar, unsalted butter, vanilla, salt, eggs, heavy cream, cinnamon

Directions:
Bring milk, rice, sugar, butter, vanilla, and salt (raisins too, if desired] to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.
Just before rice mixture finishes cooking, whisk eggs lightly in a bowl.
Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly.
Stir egg mixture into remaining rice mixture in pan, then stir in cream.
Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity] and sprinkle with cinnamon.
Chill pudding, covered, at least 3 hours.
Makes 6-8 servings.
Mirabelle-Rosemary Jam


Ingredients:
yellow plums, fresh rosemary, lime juice, vanilla bean

Directions:
Pit the mirabelles and weight 720 grams. Puree them to a degree you would like th fruit to be in your jam. I use the food processor for mashing.
Put them mirabelle puree into a suited pot and add the super gelling sugar and mix.
Cut the vanilla bean in half and scrap out the seeds. Put seeds aside.
Add vanilla bean halves and the rosemary sprigs to the fruit mixture. Bring mixture to a boil over medium high heat stirring constantly. Cook for 4 minutes strirring all the time.
Take from heat and remove rosemary sprigs and vanilla bean halves.
Add lime juice and vanilla seeds and mix.
Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar (the use 360 g sugar]. Follow the instructions on the package.
NOTE on "yellow plums". Use mirabelles, which are very small yellow plums. They are different from plums though. Mirabelles is not recognized as an ingredient. So I used the term yellow plums.
Mushroom Barley Risotto


Ingredients:
fat free chicken broth, vegetable broth, olive oil, onion, pearl barley, white wine, portabella mushrooms, white button mushrooms, shallots, fresh basil, parmesan cheese

Directions:
In a saucepan, bring the broth to a boil.  Cover and turn off the heat.
Heat 1 tablespoon of olive oil in a deep skillet over medium heat.  Add onion and saute until soft.  Reduce heat to low.
Add barley and stir to coat with oil.  Add wine and cook, stirring, until wine is absorbed.
Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs.  (This should take about 30 minutes.  You may have broth left over, or you may need to add more to get barley to desired consistency.]
Put remaining olive oil in a skillet over medium heat.  Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
Beauty Brew


Ingredients:
tea bags, water

Directions:
Open the contents of the tea bags and put into a container., Add water and allow to boil for a few minutes., Strain the leaves from the liquid., Allow to cool., Apply to your hair as a rinse after shampoooing., Gently comb the tea through your hair for a minute or two., Rinse lightly., Then style your hair as normal., Enjoy!
Easy Beef Curry


Ingredients:
onions, beef top round steak, Madras curry powder, water, coconut milk, basmati rice, chutney, hard-boiled egg, green onion, raisins, canned mandarin oranges, roasted peanuts, roasted cashews

Directions:
In a large, deep skillet or chef's pan, heat oil over medium-high heat until hot but not smoking. Saute onions until tender. Add curry powder, toss to coat, and cook 1-2 minutes longer.
Add beef and brown 3-4 minutes, scraping pan often. If curry powder sticks to bottom, add a little water to deglaze whenever needed to prevent scorching.
Add about 1 pint of water and mix in, scraping any bits off the bottom of the pan in the process. Bring just to a boil, reduce heat to low, and simmer, uncovered, for about 45 minutes to 1 hour, or until most of the water has cooked off.
Remove from heat and stir in both cans of coconut milk. Return to heat and heat over medium-low heat until just beginning to simmer.
Serve in bowls over rice, with desired toppings.
Smoky Paprika Chicken over Rice


Ingredients:
salt, long-grain rice, boneless skinless chicken breast halves, chicken thighs, olive oil, onion, salt, black pepper, instant minced garlic, tomato paste, sour cream

Directions:
Bring 2 cups of lightly salted water to a boil.
Add the rice, reduce the heat to low, and cook 17 minutes or until tender.
Cut the chicken into bite-size pieces and set aside.
Heat the oil in a large, deep over medium-high heat.
Peel and thinly slice the onion into rings, adding them to the skillet as you slice.
Add chicken, salt and pepper.
Cook, stirring often, for 4 to 5 minutes, until the chicken is cooked through.
Remove the chicken and most of the onions to a platter and set aside.
Add the garlic, tomato paste, paprika and 1 cup water to the skillet; stir well until blended.
Raise the heat to high, and bring tomato mixture to a boil, then reduce heat to low.
Stir in the sour cream (do not use low-fat or fat-free versions, or they may curdle.], then add the chicken and onions back to the skillet and cook about 3 more minutes.
Serve over hot rice.
Chicken and Green Beans in Red Curry


Ingredients:
skinless chicken breasts, green beans, olive oil, red curry paste, hot chili sauce, onion, garlic cloves, coconut milk, fish sauce, fresh basil leaf

Directions:
Heat oil in large pan.
Add curry paste and stir until bubbling.
Add onions, garlic, and hot chili sauce. Saute 1-2 minutes.
Add chicken slices, brown on one side. Flip chicken and add green beans on top cooking for 2-3 minutes. Optional: Cover to help cook green beans.
Completely mix in green beans.
Add coconut milk and fish sauce Simmer for 5-10 minutes.
Test green beans to your personal crunch preference.
Mix in basil leaves right before serving.
Serve over brown rice.
Note: If I'm not serving this over rice I'll mix in cornstarch to thicken the sauce.
EL POLLO CINCO DE MAYO – SLOW COOKER MEXICAN CHICKEN


Ingredients:
black beans, corn kernels, rotel, low sodium chicken broth, green onions, roma tomato, cilantro, ground cumin, onion powder, dried ancho chile powder, cayenne pepper, sea salt, black pepper, chicken breasts

Directions:
In the crock pot, combine all ingredients except chicken breasts. Season chicken and lay atop the beans mixture. Cook on Low for 9 ½ hours or High for 6 hours.
About ½ hour before the end of cooking time, remove chicken from slow cooker and shred into strands. Return chicken to crock pot and stir into beans mixture. Continue cooking for 30 minutes more. Serve over Mexican rice or tortillas with grated cheese and sour cream.
Note: Cut cooked chicken breasts in half and place them in the bowl of stand mixer with the paddle attached. Run on medium (6] speed for 15 to 20 seconds or until chicken is well-shredded. For hand mixer, cut chicken into smaller pieces.
Sauteed Fresh Swiss Chard With Pancetta


Ingredients:
extra virgin olive oil, pancetta, minced garlic cloves, swiss chard, fine sea salt, fresh ground black pepper, fresh thyme, fresh lemon juice, lemon zest

Directions:
In a large saute pan heat olive oil. Saute onions and Serrano peppers until soft. Add pancetta, minced garlic and saute for a minute.
Add Swiss chard, salt, black pepper and fresh thyme. Saute until Swiss chard wilts. Add fresh lemon juice and lemon zest.
Reseason with salt and pepper to taste.
Serve on warm plates and garnish with lemon wedges.