xiaoxl/recipe_data huggingface dataset:
Whipped Honey Goat Cheese on Grilled Crostini


Ingredients:
baguette, olive oil, garlic cloves, cracked pepper, honey, fresh chives

Directions:
Preheat barbecue to medium. Brush one side of baguette slices with olive oil. Grill until lightly charred. Remove from heat and cool.
Combine goat cheese and cream in bowl of electric mixer outfitted with the whisk attachment; process until well blended. Add honey and process until combined.
Place mixture into a piping bag fitted with a large star tip. Squeeze goat cheese mixture onto baguette slices. Add black pepper. Top with chives.
Cover and chill until ready to serve.
Golden Almond Popcorn


Ingredients:
butter, light corn syrup, brown sugar, salt, pure vanilla extract, baking soda

Directions:
Melt butter in large heavy saucepan.
Blend in corn syrup, brown sugar and salt.
Cook over medium-high heat, stirring constantly.  Bring to a rolling boil; boil 5 minutes.
Remove from heat; stir in vanilla and soda.
Stir in almonds, coating well.  Add popped corn, stirring gently until mixture is evenly coated.
Turn out onto a 10 x 15 x 1-inch pan or cookie sheet.  Bake in center of oven at 300*F. 30 minutes, stirring every 10 minutes.
Remove from oven; loosen on pan and cool.
Store in airtight container. Enjoy!
Hartson's Deep Fried Chicken Taquitos - Homemade


Ingredients:
flour, boneless chicken breasts, water, sharp cheddar cheese, monterey jack cheese, tortilla

Directions:
In CROCK POT, add two large (rinsed] chicken breasts.
Add Chef Merito Chicken Marinade, Marinador para Pollo to crock pot.  Coat both sides of chicken (alternate seasonings can be substituted as desired.  If a dry seasoning is used, add 6 oz chicken broth to crock pot].
Set crock pot on HI and cook 4 hours, turning at least once.
Remove chicken and shred (ok to let chicken cool].  Set aside.
Heat oil in deep fryer to 352 degrees F.  Use caution.
In bowl, combine 2 cups Instant Mesa Corn Flower and 1 1/2 cup water.  Mix 2 minutes or longer.  Mix should form lightly into a ball.  Add more water if needed 1 teaspoon at a time.  Cover mixture when not in use with a damp towel.
Remove approximately 1 1/2 oz (a small ball in the hand] and form into a ball.  Place on tortilla press lined with plastic, both sides.  If no tortilla press, you can place a piece of plastic on a smooth table, place the ball of mesa dough on top, place another piece of plastic on top followed by a hard smooth surface.  compress together evenly for a thin layer.  [zip lock bags work well as the plastic top and bottom.  Simply cut away rought zip lot tops].
Gently remove the top plastic cover from flattened flour mesa.  Now, gently place flour mesa on open hand and peel back other piece of plastic (bottom cover].  Place pressed flour mesa back onto one piece of plastic.
ADD shredded chicken mix to pressed flour mesa lengthwise approximately 1/4 inch wide and 1/4 inch high on 1/3 area closest to you.
Lift plastic from counter and fold flattened flour mesa area closest to you over the chicken mix away from you allowing the flattened flour mix to fold over and off of plastic.  Use fingers (not thumb] to push-roll the flattened flour mesa over itself until you have a complete roll.
Place a toothpick into end of flattened flour mesa to hold it on itself.  Carefully move to a holding area.
Repeat steps for additional flour mesa rolls.
place 3 rolled flour mesa chicken rolls into deep fryer at a time and carefully deep fry for 5-6 minutes.
Remove from oil ad drain.
Plate 3 taquitos.  Remove toothpick.
Add mix of cheeses to top.  If needed, microwave to melt approximately 30 seconds.
Serve as is or add your favorite toppings (Onion; Guacamole; Enchilada sauce; Green Onion; etc.].
Quick Scampi with Cream Sauce


Ingredients:
shrimp, flour, olive oil, garlic, shallot, sea salt, fresh ground black pepper, fresh lemon juice, Tabasco sauce, white wine, heavy cream

Directions:
Dust shrimp with flour shaking off the excess.
Heat oil in a heavy skillet, add garlic and shallot, cook over low heat 2 minutes.
Increase heat to medium, add shrimp, salt, pepper, lemon juice and Tabasco and cook 5 minutes.
Add wine and cream, bring mixture to a soft boil and cook 2 minutes.
Chilled Fruit and Champagne Soup


Ingredients:
apricots, plums, cherries

Directions:
You need some plain, flat white soup or pasta bowls for this to work well.
Place a 440g can of red fruit (cherries, berries, plums] and a 440g can of orange fruit (peaches, apricots] in the fridge overnight. Process each can separately. Puree the fruit and the juice or syrup in a blender, use enough of the syrup or juice to puree the fruit easily, this will be between about half to all of it. Then pass through a sieve to a 1litre jug. Rinse the blender and sieve before doing the second can of fruit and putting it in a different jug.
Cover each jug with plastic wrap and put in the fridge until just before serving.
Add the champagne to each jug so they are have increased by half again once you have stirred the fruit and champagne together and the foam has been mixed inches This will only use about half of the bottle.
Hold a jug in each hand and pour both fruit mixes into a chilled bowl at the same time from opposite sides of the bowl. They should meet in the middle. Use a toothpick to make a small swirling pattern where the two colours meet.
If you have a helper in the kitchen to pour a third jug, you could add a third can of white fruit (apples or pears].
This is a very simple dish and once you have made it a couple of times you will feel able to experiment quite happily but remember to use cans of fruit rather than fresh as it saves a lot of hassle cooking the fruit and there is consistency in the amount of fruit in each can.
Beware that the combination of fruit and alcohol can affect people more noticeably that they would expect.
Summer Time Pork and Bean Salad


Ingredients:
eggs, onion, radishes

Directions:
Boil eggs and chop., Drain beans well, stir together the beans, relish, onion and radishes., Stir in the salad dressing, mixing gently. Stir in eggs., The amount of dressing can be adjusted to suit your taste., Cover and chill for 1 hour before serving.
Raspberry Cheesecake Stuffed French Toast
Category: breakfast-and-brunch
By LADYHEN76

I came up with this recipe one morning while preparing breakfast for guests at my bed and breakfast. It became one of our most requested dishes and I later included it in our inn's cookbook!

Ingredients:
1 cup milk
2 tablespoons vanilla extract
1 cup white sugar
2 tablespoons cinnamon
4  eggs, beaten
1 cup raspberry puree
4 ounces cream cheese, softened
1 loaf French bread, cut into 1 inch slices
butter
confectioners' sugar for dusting
nutmeg, for topping

Directions:
In a bowl, whisk milk, vanilla, sugar, and cinnamon into the beaten eggs until well blended. Set aside. In a separate bowl, cream together raspberry puree and cream cheese until smooth. Make 'sandwiches' by cutting each slice of bread in half and spreading raspberry-cheese mixture in the center, then top with the other half. Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Dust with confectioners' sugar and nutmeg. Serve immediately.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 621.7
Fat: 18.9 g
Saturated fat: 10.1 g
Carbohydrates: 96.8 g
Sugars: 52.8 g
Dietary fiber: 3.6 g
Protein: 15.8 g
Cholesterol: 131.6 mg
Sodium: 661.1 mg
Colleen's Potato Crescent Rolls
Category: bread
By Colleen Wollenberg

Between family, friends and co-workers, I get requests for these rolls about every weekend. They have a terrific flavor! Mix garlic or cinnamon into the butter topping for more variety.

Ingredients:
2  potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
⅔ cup white sugar
⅔ cup shortening
2  eggs
1 ½ teaspoons salt
6 ½ cups all-purpose flour
¼ cup butter, melted

Directions:
Place potatoes in a  saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When yeast is ready, mix in 1 cup mashed potatoes, sugar, shortening, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into two equal pieces, and form into rounds. Roll out each round to a 12 inch circle. Brush generously with melted butter, and cut each circle into 16 wedges. Roll wedges up tightly, starting with the large end. Place on lightly greased baking sheets with the points underneath, and the ends bent to form a crescent shape. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, or until golden brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 9 hrs 40 mins
Yields: 32 rolls

Calories: 174.4
Fat: 6.3 g
Saturated fat: 2.1 g
Carbohydrates: 26 g
Sugars: 4.4 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 15.4 mg
Sodium: 125.1 mg
Lengenberg's Boiled Potatoes
Category: side-dish
By Uli Lengenberg

This is the perfect simple side dish for a couple of German bratwursts or schnitzel.

Ingredients:
2 ¼ pounds medium yellow-flesh potatoes (such as Yukon gold), scrubbed, eyes removed
1 pinch salt
⅓ cup chopped fresh parsley

Directions:
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Sprinkle on parsley and serve hot.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 203.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 46.2 g
Dietary fiber: 4.3 g
Protein: 5.4 g
Sodium: 56.9 mg
Lebanese Rubbed Salad
Category: salad
By kherder330

This is an amazing and unusual salad that is fun for kids to help make. The method sounds strange, but once you try it, you'll want a massaged salad all the time! The salad will look a bit wilted, but it will taste delicious!

Ingredients:
1 (10 ounce) bag mixed baby salad greens
1  English cucumber, diced
2 cloves garlic, minced
1 (10 ounce) basket cherry tomatoes, halved
⅓ cup crumbled Feta cheese
⅛ teaspoon salt
freshly ground black pepper to taste
2 tablespoons aged balsamic vinegar
2 tablespoons extra-virgin olive oil

Directions:
Place the salad greens in a large bowl. Add the cucumber, garlic, cherry tomatoes, and Feta cheese. Sprinkle with salt and pepper, toss to blend. Drizzle with vinegar and olive oil. Using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 138.7
Fat: 9.9 g
Saturated fat: 2.9 g
Carbohydrates: 10.3 g
Sugars: 3.3 g
Dietary fiber: 2.8 g
Protein: 4.1 g
Cholesterol: 11.1 mg
Sodium: 240.3 mg
Honey Buttermilk Oatbread
Category: bread
By Malicia

A delicious and hearty oatmeal bread. This is especially good when it is hot and fresh, just plain--and really great with a little butter and honey. This recipe is the end result of trial, error and continuous tweaking.

Ingredients:
3 ⅓ cups bread flour
½ cup rolled oats
⅓ cup oat bran
2 tablespoons dry milk powder
½ teaspoon baking soda
2 teaspoons salt
2 tablespoons unsalted butter, softened
¼ cup honey
1  egg
1 ⅛ cups buttermilk
1 ½ teaspoons active dry yeast or bread machine yeast

Directions:
Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 15 mins
Yields: 1 - 2 pound loaf

Calories: 174.6
Fat: 3.2 g
Saturated fat: 1.5 g
Carbohydrates: 31.4 g
Sugars: 6.1 g
Dietary fiber: 1.4 g
Protein: 5.9 g
Cholesterol: 18.2 mg
Sodium: 381.4 mg
Steve's Tuna Boona


Ingredients:
tuna, mayonnaise, sriracha sauce

Directions:
Crush ramen noodles
Cook in boiling water until tender.
Drain noodles.
In a mixing bowl, combine the drained noodles, tuna, relish, mayo, seasoning packet from noodles, and if desired, some sriracha sauce.
Mix well.
Serve with crackers.
Lamb Belly With Peas, Fava Beans and Cashew-Date Romesco


Ingredients:
lamb, kosher salt, olive oil, garlic cloves, shallot, sun-dried tomato, pitted dates, roasted cashews, sherry wine vinegar, kosher salt, kosher salt, English pea, fava beans, sugar snap pea, dates, fresh lemon juice, olive oil, yogurt, lemon, fresh mint leaves

Directions:
Special equipment: a grill, kitchen twine and 8 long skewers.
Split the lamb belly into two pieces, crosswise. Season both sides well with salt and let sit uncovered in the refrigerator for 24 hours.
For the cashew date romesco:
Add the olive oil, garlic and shallot to a large skillet over medium-low heat. Slowly toast the garlic and shallot, being careful not to burn, until the garlic is a light golden brown, about 5 minutes. Remove the garlic and shallot with a slotted spoon and set aside. Add the tomatoes and dates and gently heat until softened, about 5 minutes. Strain the oil and reserve.
Combine the garlic, shallot, tomatoes, dates, cashews, vinegar and 1/4 cup of water in a blender and puree. Slowly stream 1/2 cup of the reserved oil into the blender to emulsify the ingredients. Add up to 1 /2 cup more of the oil, if needed, in order to reach a smooth puree the consistency of room temperature peanut butter. As an alternative, set aside some of the ingredients before blending, then hand-chop and fold them into the romesco to create a chunky texture.
Adjust the seasoning with more salt and sherry vinegar if needed.
Prepare a grill for indirect heat, maintaining a temperature of 200 to 225 degrees F.
Brush one piece of lamb with 1/2 cup of the cashew-date romesco, roll it up as tightly as possible and secure with kitchen twine. Repeat with the second piece of lamb.
Place the lamb on the grill and frill uncovered until it reaches an internal temperature of 140 degrees F, about 1 hour. Remove and let cool to 110 degrees F. Wrap each roll tightly in plastic wrap to compress it and transfer to the refrigerator to cool completely.
For the pea and fava bean salad:
Bring a large pot of salted water to a boil. Blanch the English peas and fava beans separately in the boiling water until they are tender and bright green, about 30 seconds for the peas and 1 minute for the favas. Shock in an ice bath to stop the cooking.
Combine the English peas, fava beans, sugar snap peas, dates, lemon juice, olive oil, pickled onions, yogurt and some salt in a medium bowl. Toss well to coat evenly.
To serve:
Increase the grill to high heat. Cut each roll of lamb into 6 to 8 slices, about 1 1/2-inches thick. Thread 2 slices on each skewer so that the skewer is holding the pinwheel together. Brush with some of the cashew-date romesco. Grill the lamb over high, indirect heat until the outside of the lamb is charred and some of the fat is rendered.
Brush each plate with some of the remaining cashew-date romesco; top with some pea and fava bean salad and 2 slices of lamb. Squeeze the lemon over the lamb and garnish with the mint. Reserve the remaining lamb for another use.
Pasta for the Kids


Ingredients:
farfalle pasta, frozen green peas, heavy cream, low sodium chicken broth, parmesan cheese

Directions:
Cook pasta al dente in salted water. Add peas 1 minute before end of cook time. Drain and return pasta and peas to pot.
Meanwhile, combine cream and broth in a large skillet, simmer until slightly thickened, about 7 minutes.
Stir in Parmesan cheese, stirring until melted. Add sauce to pasta and peas and toss to combine. Season with salt and pepper and garnish with extra parmesan cheese.
Glazed Orange Rolls


Ingredients:
dry yeast, warm water, all-purpose flour, sugar, salt, egg, butter, orange, sugar, butter, powdered sugar, lemon juice

Directions:
Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 1 cup flour, 2 tablespoons sugar, salt, egg, melted butter, grated orange rind, and orange juice; beat at medium speed until blended.
Gradually stir in enough remaining flour to make a soft dough.
Turn dough out onto a well-floured surface, and knead until smooth and elastic, about 5 minutes.
Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 1/4 inch thickness; cut with a 2 1/2 inch biscuit cutter. Cover with a towel, and let stand 10 minutes.
Combine chopped orange and 1 tablespoon sugar; let stand 5 minutes. Drain and pat dry between paper towels; set aside.
Make a crease across each circle, and place an orange piece in center. Fold over; gently press edges to seal.
Place rolls in a lightly greased baking pan. Cover and let rise in a warm place 30 minutes.
Bake at 425 degrees for 15 minutes.
Spread with glaze.
FOR GLAZE: Cream butter and orange rind at medium speed; add powdered sugar alternately with juices, beating until blended. Yield: 1/3 cup.
Asparagus With Bow Ties


Ingredients:
asparagus, olive oil, salt, cream cheese, parmesan cheese, bow tie pasta, farfalle pasta, pine nuts, fresh chives

Directions:
in a large pot boil pasta according to package directions.
drain reserving 1 c of water.
return pasta to pot heat oven to 450.
place asparagus on a baking pan.
drizzle with olive oil, season with salt and pepper and roast 10 minutes.
add cream cheese and asparagus to the pasta over medium low heat.
stir in 2/3 c parmesan cheese.
stir until creamy, add some cooking liquid if pasta is too dry put pasta in a large bowl, garnish with pine nuts, chives and 1/3 parmesan cheese.
Easy Chicken Cordon Bleu


Ingredients:
boneless skinless chicken breasts, cooked ham, swiss cheese, paprika, milk, water

Directions:
pound chicken flat.
place slice of ham on chicken and a stick of cheese on smaller end of chicken roll up and afix shut with toothpicks.
in skillet heat oil and seal chicken shut and brown outside of chicken a little bit place chicken in deep casserole dish.
in bowl mix soup, water, milk, base and a dash of salt and pepper.
pour soup mixture over chicken and sprinkle top with paprika.
bake for 40-50 minutes at 350* until bubbly and brown on top.
serve with rice.
Spiced Chicken and Water-Chestnut Meatballs


Ingredients:
panko breadcrumbs, water chestnuts, garlic cloves, fresh ginger, scallions

Directions:
In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
Set the oven rack in the middle position and heat the oven to 325 degrees.
In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer], about 7 minutes.
Transfer to serving platter and serve hot or warm.
Chicken Fried Rice


Ingredients:
rice, skinless chicken thigh, Chinese five spice powder, lime juice, garlic, ginger, Chinkiang vinegar, canola oil, red onion, red bell pepper, carrots, snow peas, Brussels sprouts, shiitake mushrooms, eggs, mirin, water, reduced sodium soy sauce, cilantro

Directions:
Bring 4 cups of water to a boil, then lower to a simmer and add rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
Cut the chicken into 1 inch chunks. Rub chicken with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the chicken in the marinade overnight, ideally using a vacuum sealer.
Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
Add snow peas, Brussels sprouts, and mushrooms to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
Add chicken to the pan and cook for about 1 minute on each side. Remove the chicken and set aside.
Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
Chicken Mug Pies


Ingredients:
sweet paprika, chicken breasts, butter, celery hearts, yellow onion, carrot, poultry seasoning, all-purpose flour, potato, half-and-half, nutmeg, frozen green pea

Directions:
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning.
Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning.
Cook 5 minutes more, add flour cook another minute.
Add potatoes, then whisk in half-and-half or cream and chicken stock.
Add nutmeg.
Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes.
Adjust seasonings.
Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
Venison Stew


Ingredients:
cornflour, mixed spice, black pepper, sea salt, olive oil, red wine, onions, celery root, carrots, beef broth, tomato paste, bay leaf

Directions:
Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
Return the meat to the pan, deglaze with red wine. Set aside.
Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables]. Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
Add chopped fresh red pepper and juniper berries, sauté briefly.
Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker.  When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
Serve with potato gnocchi, polenta or short pasta.
Limed Sour Cream


Ingredients:
sour cream, lime, juice of, chipotle pepper

Directions:
"Combine all ingredients in a small mixing bowl and stir thoroughly.  Will keep for about one week refridgerated."