xiaoxl/recipe_data huggingface dataset:
Honey Mustard Dressing II
Category: side-dish
By Jill D

A very old but good recipe. Use as a dip or salad dressing. If you like, you can use lime juice instead of lemon juice.

Ingredients:
¼ cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
½ tablespoon lemon juice

Directions:
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 tablespoons

Calories: 157
Fat: 14.8 g
Saturated fat: 2.2 g
Carbohydrates: 6.8 g
Sugars: 6.1 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 7 mg
Sodium: 162.8 mg
Berry Parfait


Ingredients:
berries, white sugar, mascarpone cheese, heavy whipping cream, icing sugar, vanilla extract

Directions:
Place all the berries in a large bowl and sprinkle with the sugar.  Stir to combine and leave to macerate for about 30 minutes.
In bowl of your electric mixer beat the mascarpone, heavy whipping cream, confectioners' sugar and vanilla extract just until soft peaks form.
Take four wine or parfait glasses and layer the berries with the cream.  Garnish with a sprig of fresh mint, if desired.
Spaghettiless Spaghetti


Ingredients:
spaghetti squash, onion, garlic, tomato sauce, dried oregano, black pepper, dry parmesan cheese

Directions:
Cover squash with water and boil in a very large pot.
Cook, uncovered for 30-60 minutes, until easily pierced with a fork.
Drain, cut in half, and set aside until cool.
Coat a 2 quart saucepan with nonstick spray. Brown beef and onions over medium heat. Add the garlic and saute 1 minute.
Add the tomato sauce, oregano, and pepper.
Simmer for 20 minutes.
Remove the seeds from the squash.
Using a fork, separate the pulp into spaghetti-like strands.
Reheat briefly in a large frying pan.
Top with the sauce and sprinkled with the cheese and serve.
Sausage & Hawaiian Fried Rice


Ingredients:
soy sauce, hoisin sauce, rice vinegar, ground pork, sausages, canola oil, green onion, fresh ginger, garlic cloves, cooked jasmine rice, long-grain white rice, egg, cilantro leaf, sesame seeds, fresh pineapple

Directions:
In a small bowl, whisk the soy sauce with the hoisin and vinegar.
Heat a wok or large skillet to medium-high. Brown the pork and remove with a slotted spoon.
Next, brown the Chinese sausages (careful -- they burn quickly!]. Remove from the pan with slotted spoon and set aside.
Add the oils and the onion, ginger, garlic and pepper, and cook until it just starts to brown.
Return pork and sausages to pan. Add the rice, breaking up any lumps with your hands as you add it to the wok, and stir-fry until heated through and lightly browned in spots.
Stir the hoisin-soy sauce, add it to the wok and stir-fry until nearly absorbed.
Push the rice to one side of the pan, add the egg and scramble.
. Stir in the  cilantro, sesame seeds and pineapple.
Grilled Pineapple and Red Curry Quinoa


Ingredients:
quinoa, water, lemongrass, kaffir lime leaves, salt, pineapple slices, fresh basil leaves, fresh mint leaves, red curry paste, coconut oil, olive oil, lime juice

Directions:
Combine water, lemongrass, kaffir lime leaves, 1 teaspoon salt and 1 tablespoons coconut oil in a pot and bring to a boil.
Add quinoa, reduce heat to low, cover, and simmer for 15 minutes.
Leave lid on for another 5 minutes.
Fluff cooked quinoa with a fork. Discard lemongrass and kaffir.
Set pineapple slices on a grill set to 220C/430°F Char for 3 minutes on each side. Chop into bit-size chunks.
Whisk red curry paste, lime juice, 1 tablespoons coconut oil, olive oil, and 1/2 teaspoon salt in a bowl.
Toss cooked quinoa, pineapples, dressing, basil, and cilantro in a bowl.
Warm Bacon-Mushroom Vinaigrette


Ingredients:
bacon, water, mushrooms, sherry wine vinegar, water, flat leaf parsley, kosher salt, black pepper

Directions:
Cut the bacon slices int 1/2 inch wide strips. Cook the bacon with 3 tbsp water in a medium skillet over medium heat, stirring often, until the bacon starts to crisp. Add the mushrooms and cook, tossing occasionally, until tender, 5-6 minutes.
Add the sherry vinegar and 1/4 cup water. Simmer until reduced by half, about 1 minute.  Stir in the vegetable oil and season with salt and pepper.  stir in the chopped parsley.
Enjoy!
Easiest Cheese Ball


Ingredients:
cream cheese, cheddar cheese, bacon bits

Directions:
Mix cream cheese and shredded cheese well.  shape into ball or log.
Roll in bacon bits before serving. ( don't put the bacon bits on until you serve because they can become soggy.].
*note*  I used ground nuts this last time and it was good too.
Babka I
Category: bread
By JJOHN32

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. The recipe makes 3 large loaves.

Ingredients:
2 cups milk
½ pound unsalted butter, at room temperature
1 (0.6 ounce) cake cake yeast
½ cup warm water (110 degrees F/45 degrees C)
4  eggs, room temperature
4  egg yolks, room temperature
1 cup white sugar
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon orange liqueur   (Optional)
3 tablespoons grated orange zest
1 tablespoon grated lemon zest
10 cups all-purpose flour, or as needed
1 ½ cups dried currants
1 ½ cups raisins
1 ½ cups golden raisins
1 cup chopped slivered almonds
1 cup all-purpose flour
½ cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons butter
1  eggs
1 tablespoon water

Directions:
In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm. Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside. In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture.  Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed. If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds. Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap. Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours. Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans. In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans. Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes. Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf. Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Prep time: 45 mins
Cook time: 40 mins
Total time: 4 hrs 55 mins
Yields: 3 loaves

Calories: 489.9
Fat: 14.7 g
Saturated fat: 7.2 g
Carbohydrates: 80.5 g
Sugars: 31.2 g
Dietary fiber: 3.5 g
Protein: 10.6 g
Cholesterol: 99 mg
Sodium: 141.5 mg
Chai & Berry Orange Christmas Cake


Ingredients:
butter, eggs, plain flour, ground cinnamon, dried cranberries, oranges, zest of, chai tea, tea, sugar

Directions:
Soak the dried fruit in strong brewed Baby, It's Cold Outside Chai Tea for at least 2 hours.
In a mixing bowl, beat the butter, sugar, eggs and cinnamon until smooth. Mix in the fruit, cranberries and orange zest until nicely distributed. Then sift the flour and fold it into the batter.
Decant the mixture into lined round cake tin and smooth the surface with a spatula.
Bake at 150C for 1.5 - 2 hours or until a skewer comes out of the cake clean.
Cool the cake on a wire rack before glazing.
For the glaze: heat 1 cup of water and brew 2 Berry Orange tea bags for 10 minutes. Remove the tea bags, boil the tea in a pan and add 1 cup of sugar. Heat on low for 10 minutes until all the sugar has dissolved and the volume reduced by half.
Let it cool for 20 minutes before drizzling over the cake. Keep in an airtight container for up to 3 months.
Taco Bean Burgers
Category: world-cuisine
By Wrightone

Quick and Easy fix for dinner or lunch, takes a short amount of time and minimal ingredients. Kids love it! Great change from the sloppy joes rut!

Ingredients:
2 pounds ground beef
2 (16 ounce) cans baked beans
1 (1 ounce) package taco seasoning
soft hamburger buns

Directions:
Place the ground beef into a skillet over medium heat. Cook, stirring to crumble, until completely browned.  Mix in  . Reduce heat to low and stir in the baked beans, simmering until thoroughly hot.  Serve on hamburger buns.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 sandwiches

Calories: 750.4
Fat: 42.9 g
Saturated fat: 16.9 g
Carbohydrates: 56.8 g
Sugars: 12.8 g
Dietary fiber: 7.4 g
Protein: 36 g
Cholesterol: 128.6 mg
Sodium: 1207.8 mg
Chicken and Dumplings IV
Category: soups-stews-and-chili
By Carri

The best dumplings are made with baking mix! I've never written down a recipe before so please use your own judgment on the thickening. My husband's mother always did the milk and flour balls in the chicken, he liked mine much better and always asks me to make it. He also loves it when I add more water and rice!

Ingredients:
6  skinless, boneless chicken breast halves
6 cups water
1 tablespoon butter
salt and pepper to taste
2 cups all-purpose baking mix
⅔ cup milk
½ cup all-purpose flour
½ cup cold water

Directions:
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink.  Remove chicken, cool and shred. Return shredded chicken to pot and stir in butter, salt and pepper.  Cook until chicken reaches desired tenderness, 15 to 60 minutes. In a bowl, stir together baking mix and milk until smooth.  In a separate bowl, stir together flour and 1/2 cup cold water until smooth.  Stir flour mixture into soup; bring soup to a rolling boil. Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken.  Reduce heat to a simmer and cook, uncovered, 10 minutes.  Then cover and cook 10 minutes more.  (Sneak a spatula under the  dumplings to prevent chicken from sticking to the bottom of the pot.)  Serve hot.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 361.5
Fat: 10.1 g
Saturated fat: 3.6 g
Carbohydrates: 33.9 g
Sugars: 2 g
Dietary fiber: 1 g
Protein: 32.1 g
Cholesterol: 75.7 mg
Sodium: 605.5 mg
Asparagus Stuffed Chicken


Ingredients:
boneless skinless chicken breasts, garlic, asparagus spears, canola oil, low sodium chicken broth

Directions:
Smear garlic on rough side of chicken breasts.
Lay raw asparagus on top; roll breast around the asparagus and secure with toothpick.
Brown chicken on all sides; add juice and broth to pan.
Simmer at med high heat, uncovered turning once, until liquid has almost evaporated; temp should be 180°F.
Cover and remove from heat.
Make Bernaise,or whatever sauce you desire and spoon over chicken when plated.
Canned Pickled Red Cabbage


Ingredients:
red cabbage, pickling salt, white vinegar

Directions:
Mix the shredded cabbage with the salt in a large ceramic bowl.Place a weighted plate on the top of the cabbage, pressing it down,and leave for 24 hours.
Drain,.
Fill canning jars with red cabbage, boil the vinegar and pickling spices and pour over the cabbage.
Seal jars for 10 mins in hot water bath.
Ready to eat after 6 days.
Home-Made Chili from Scratch


Ingredients:
ground cumin, sugar, salt, ground cayenne pepper, fresh coarse ground black pepper, garlic powder, paprika, lean ground beef, tomato sauce, chili beans, diced tomatoes, green bell pepper

Directions:
Combine cumin, sugar, salt, cayenne pepper, black pepper, garlic powder, and paprika into a small bowl and fold together.
Use 2 Tablespoons of the spice mixture to season and brown the Lean Ground Beef.
Drain 50% of the fat from the Lean Ground Beef, and leave the rest in the meat.
Combine in a 10 Quart Pot the Tomato Sauce, Chili beans, Diced Onion, Diced Tomatoes, Diced Serrano peppers, and Diced bell peppers (optional].
Add the remainder of the Spices to the Tomato Sauce and stir over medium heat for 15 minutes until it begins to boil.
Add the Browned Ground Beef and remaining fat to the Tomato sauce and stir completely in, Turn heat up to Medium High for 5 Minutes then turn back down to Medium Heat.
Cover Chili and Cook on Medium Heat for 40 Minutes, Stir occasionally.
Broccoli Delight Salad


Ingredients:
fresh broccoli, red onion, sugar, white vinegar, mayonnaise, sunflower seeds

Directions:
In a large bowl, combine broccoli and onions.
In a small bowl, combine sugar, vinegar and mayonnaise.  Pour over broccoli and mix.
Toss in bacon and sunflower seeds.
Refrigerate.
Cheese Wafers


Ingredients:
butter, flour, sharp cheddar cheese, cayenne pepper, salt

Directions:
Preheat oven to 350.
Cut butter into flour.
Add cheese and seasonings.
Fold in cereal.
Drop by small spoonfuls on ungreased cookie sheets and flatten with back of spoon.
Bake for 10-15 minutes.
Don't let them get too brown!
Roasted Cauliflower With Ras El Hanout Tahini Sauce


Ingredients:
olive oil, tahini, ras el hanout spice mix, Ras El Hanout - Moroccan Spice Mix from Vegetarian Times, Clean Eating Ras El Hanout Moroccan Spice Mix, cauliflower florets, lemons, tahini, lemon juice, ras el hanout spice mix, water, lemon wedges

Directions:
CAULIFLOWER:
Preheat oven to 400 F (204 C].  Line baking sheet with parchment paper, or coat with cooking spray.
Whisk together oil, tahini, and Ras el Hanout in large bowl.  Add cauliflower, and toss to coat cauliflower with sauce.  Spread cauliflower on prepared baking sheet, and roast 20-25 minutes, or until browned and dry, stirring once or twice.
TAHINI SAUCE:
Whisk together all ingredients with 1/2 cup water in bowl.  Season with salt and pepper, if desired.
ASSEMBLE:
Transfer cauliflower to platter, and drizzle with tahini sauce just before serving.  Serve with lemon wedges.
Easy Cheesy Spicy Enchiladas


Ingredients:
boneless skinless chicken breasts, cayenne pepper, Rotel tomatoes & chilies, black beans, sour cream, sharp cheddar cheese, flour tortillas

Directions:
Preheat the oven to 350 degrees.
Spray a frying pan with cooking spray then add the chicken. Sprinkle with salt & pepper & with a dash or two of cayenne. Cook until no longer pink.
Meanwhile, drain half of the juice from the Rotel tomatoes then blend them in a food processor. Mix the cheddar soup & tomatoes together in a bowl. Set aside 1 cup of the mixture to be used on top of the enchiladas.
Stir the sour cream, black beans, chicken, & 1 cup of cheese in with the tomato mixture.
Spoon 3 heaping tablespoons of the mixture into each tortilla then toll up. Lay each tortilla seam down in a 9x13 pan.
Spread the remaining tomato mixture on top of the tortillas then sprinkle with  1/2 cup of shredded cheese.
Cook in the oven for 20 minutes or until the middles are warm. Serve hot.
No Cream Creamy Broccoli Soup


Ingredients:
carrots, onion, celery, chicken broth, water, fresh broccoli, MINUTE White Rice, milk, parmesan cheese

Directions:
Cook and stir carrots, onion, and celery in hot oil in large saucepot on medium-high heat 3 minute Add chicken broth and water: stir.  Bring to a boil.
Stir in broccoli and rice.  Reduce heat to medium-low; simmer 10-15 minutes or until vegetables are tender, stirring frequently.
Add soup, in batches, to belnder or food processor container; cover. Blend until pureed.  Return soup puree to pot.  Add milk and cheese;  cook until heated through, stirring occasional.
Ginger Beer


Ingredients:
fresh ginger, limes, sugar, cream of tartar, boiling water

Directions:
Wash and then grind or grate the ginger, peel and all and place in a large bowl or pitcher.
Juice the limes and add the lime juice, the lime peels, the sugar and the cream of tartar to the ginger.
Pour the boiling water over the ginger mixture and allow to sit for at least two hours, stirring occasionally, until the mixture has cooled to room temperature.
Making sure the water is at room temperature (if it is too hot, it will kill the yeast], strain the mixture into a large pitcher or jar with a cover.
Sprinkle the yeast over the top of the strained liquid and let it sit uncovered for about five minutes so the yeast softens.
Now stir the mixture, cover it and leave it to sit at room temperature for 24 hours.
Strain again, chill and serve cold.
Note:  This is not an overly sweet drink and not one in which you can substitute splenda for the sugar as the yeast feeds on the sugar.
Potato Chapati Bread
Category: bread
By RADHIKA GHATAGE

An Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry.

Ingredients:
1 cup mashed potatoes
salt to taste
½ teaspoon cayenne pepper
½ teaspoon ground turmeric
1 tablespoon fresh cilantro, finely chopped
3 tablespoons vegetable oil
2 cups whole wheat flour
¾ cup vegetable oil for frying
1 tablespoon butter, melted

Directions:
Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes. Preheat a nonstick griddle to medium heat. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 chapatis

Calories: 400
Fat: 18.6 g
Saturated fat: 4.3 g
Carbohydrates: 53.1 g
Sugars: 1.1 g
Dietary fiber: 8.2 g
Protein: 9.3 g
Cholesterol: 8.7 mg
Sodium: 182.5 mg
Cranberry Pork Crock Pot


Ingredients:
boneless pork loin roast, whole berry cranberry sauce, sugar, cranberry juice, cranberry juice, ground mustard, cracked black pepper, ground cloves, cornstarch, cold water, sea salt

Directions:
Cover roast with 2 cups (or as needed] cranberry juice and marinate overnight in covered container.
Discard marinade and place roast in crock pot.
Combine the cranberry sauce, sugar, 3/4 cup cranberry juice, mustard, pepper and cloves; pour over roast.
Cover and cook on low for 6-8 hours, until a meat thermometer reads at least160° or meat shreds easily with a fork. Remove roast and keep warm.
In a saucepan, combine cornstarch, water and salt until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast.
Naturally Gluten Free Macaroons


Ingredients:
coconut, icing sugar

Directions:
Mix coconut, sugar and rice flour together, add the egg whites and almond extract, the egg whites don't have to be beaten, just broken up a bit with a fork.
Drop heaping about a tablespoon full on a WELL greased baking sheet. Should only make 12 cookies.
Bake for around 15 minutes at 325 degrees until the edges and top are browning.
Best Ever Healthy Devil's Food Cake


Ingredients:
2% buttermilk, chocolate chips, eggs, applesauce, sugar, whole wheat flour, cake flour, baking soda, cream of tartar, vanilla extract, reduced-fat cream cheese, Cool Whip Lite, powdered sugar

Directions:
Preheat oven to 350 degrees F. On a double boiler melt 1 cup of buttermilk and chocolate chips. Let it cool.
Mix eggs, applesauce, sugar, remaining buttermilk, and vanilla. Beat until combined.
Sift flours, cocoa powder, baking soda, and cream of tartar into a bowl. Gradually add dry ingredients to wet ones and combine.
Add melted chocolate stirring at the same time as you incorporate the melted chocolate into the bowl.
Grease and flour a 9 inch spring from pan and add cake butter into the pan.
Bake for 40 to 50 minutes depending on the oven. Cool in pan before frosting.
For the frosting, combine cream cheese and sugar with electric mixer. Fold whip cream and frost cake. Decorate as desired.
Baghali Polo - Persian Rice With Lima Beans


Ingredients:
basmati rice, frozen lima beans, dill, garlic cloves, yogurt, saffron, canola oil

Directions:
In a saucepan, saute the onion and lima beans over medium heat for about five minutes. Season with salt and pepper.
In a small bowl, combine saffron water and yogurt. Add 1/2 cup of your basmati rice to this bowl and mix.
In a large pot, add enough water to thinly cover the bottom. Add 3 tablespoons canola oil and give it a swirl so the water and oil mix.
Layer the bottom of the pot with the rice and yogurt mixture.
Add a handful of chopped dill to the pot then cover with a small layer of rice.
Sprinkle 1 teaspoon of advieh over the rice.
Add a generous layer of lima beans.
Add a generous layer of chopped dill.
Gently mix the rice, fava beans, and dill.
Continue layering until you are out of both rice and the vegetables. You should finish with a layer of rice. Sprinkle 1 teaspoon of advieh on top.
With the end of a spatula, make holes around the perimeter of the pot, making sure you don't pass the yogurt-rice layer.
Cover and on high for 10 minutes.
Place a towel on top of the pot and cover tightly. Cook on medium-low for 1 hour.
Halfway through the cooking process, drizzle 2 tablespoons of melted butter or oil over the rice. If you'd like, you can also add a pinch of saffron to the butter or oil too.
Salami & Sun-Dried Tomato Wedges


Ingredients:
fresh basil, sun-dried tomatoes, green olives, pitted black olives

Directions:
Blend or process half the cheese with basil until smooth.
Blend or process remaining cheese separately with tomatoes until smooth.
Cut rounds from the bread the same size as the salami.
Spread a slice of salami with basil mixture, top with a bread round.
Spread bread with tomato mixture, top with a slice of salami.
repeat with remaining salami, basil mixture, bread and tomato mixture, making 10 stacks.
Cover, refrigerate for 30 minutes.
Just before serving, cut stacks into 4 wedges, top each wedge with half an olive, secure with a toothpick.
Can be prepared 3 hours ahead.
Store covered in refrigerator.
Not suitable to freeze.
Preparation time does not include refrigeration time.
Smoked Potatoes


Ingredients:
russet potatoes, butter, salt, black pepper

Directions:
Preheat smoker to 225.
Rinse and dry potatoes. Prick on all sides with a fork.
Combine butter, salt, and pepper in a bowl. Rub onto potatoes.
Smoke for 1 to 2 hours, depending on how large the potatoes are. Potatoes can be smoked alongside whatever meat you are smoking.
Potatoes are done when they can be pierced easily to the center.