xiaoxl/recipe_data huggingface dataset:
Apple Bread With a Streusel Topping


Ingredients:
milk, sugar, active dry yeast, all-purpose flour, sugar, salt, egg, unsalted butter, egg, ground cinnamon, sugar, all-purpose flour, ground cinnamon, unsalted butter, granny smith apples

Directions:
In the bowl of your electric mixer, stir together the lukewarm milk, 1 tablespoon white sugar, and the yeast. Let this mixture stand 5-10 minutes or until the yeast is foamy.
At this point add the flour, the remaining 3 tablespoons white sugar, and the salt and beat until combined.
Add 1 egg and knead the dough for a few minutes.
With the mixer running, gradually add small pieces of the softened butter, continuing to knead the dough for about 5 to 7 minutes or until the dough is soft and silky feeling.
Place the dough in a buttered bowl, cover with plastic wrap or a clean towel, and leave to rise in a warm place until doubled in size.
Once it has doubled in size, punch the dough down and, on a lightly floured surface, roll or press into a 13 x 9 inch rectangle.
Transfer to a buttered or parchment lined baking sheet.
In a small bowl, whisk together the cream, 1 egg and cinnamon for the egg wash.
With a pastry brush, lightly brush the surface of the dough with the egg wash. Cover the dough and let rise until doubled in size.
While the dough is rising, make the streusel topping. In a small bowl combine ¼ cup sugar, 1/3 cup flour, and ¼ tsp cinnamon.
With a pastry blender, or your fingertips, cut in t1/4 cup butter until the mixture is lumpy. Set aside.
Preheat the oven to 350 degrees F
When the dough has doubled in size, once again lightly brush the surface with the egg wash.  Evenly place the diced apple on the dough and then sprinkle with the streusel topping.
Bake for about 35 minutes or until nicely browned and cooked through.
Remove from oven and place on a wire rack.
Serve warm or at room temperature.
Bacon Wrapped Dates Stuffed with Blue Cheese
Category: meat-and-poultry
By WINEANDCHEESE

Dates are stuffed with blue cheese, wrapped in bacon and baked until crisp. These are delicious and very easy to make for a party. You can serve them at room temperature, so it is okay to make a few hours in advance!

Ingredients:
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease. Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 32 appetizers

Calories: 77.7
Fat: 3 g
Saturated fat: 1.3 g
Carbohydrates: 10.8 g
Sugars: 9 g
Dietary fiber: 1.1 g
Protein: 2.8 g
Cholesterol: 7.8 mg
Sodium: 157.3 mg
Omelette With Herbs


Ingredients:
eggs, water, salt, pepper, parsley, chives, tarragon, thyme, butter, swiss cheese, chives

Directions:
In a medium bowl whisk eggs and water together and then season with salt and pepper.
Stir in herbs (parsley - thyme or your favorites].
*Note: In the original directions, an omlet pan was used using only half of the egg mixture and half of the butter at a  time -- making two complete omlets seperately, rather than the way I indicated in the direction below.
In a skillet, melt the butter over medium high heat and add the egg mixture to pan.
If using cheese, add cheese on top of eggs.
Let eggs set around edges and then lift edges and tilt pan, so uncooked eggs will go under the cooked eggs.
Cook until eggs are almost set (1 -2 minutes] and then using a spatula, roll 1/3 of omlet to center.
Tilt pan and slide omlet onto plate.
Garnish with chives, if desired.
White Chocolate Mousse With Raspberry Compote


Ingredients:
white chocolate, marshmallow creme, fat-free cream cheese, fresh lemon juice, light non-dairy whipped topping, frozen raspberries, granulated sugar, cornstarch

Directions:
In microwavable bowl, with microwave on High (100%], melt the white chocolate, stirring every 30 seconds until smooth (about 2 minutes].
Add the marshmallow creme and stir with wooden spoon until blended.
In large bowl, beat the cream cheese with an electric mixer on medium speed until creamy.
Add the white chocolate mixture and beat until smooth.
Stir in the lemon juice.
Using a rubber spatula, fold in the nondairy whipped topping.
Combine frozen raspberries and sugar in medium saucepan.
Bring to a boil over medium-high heat, stirring consrantlv.
Set aside about 1 tablespoon of the raspberry liquid.
Boil raspberry mixture, stirring occasionally, until volume is reduced by half, about 8 minutes.
Combine reserved raspberry juice and cornstarch and mix until smooth; add to raspberry mixture.
Cook and stir until thickened, about 1 minute.
Remove from heat and let cool.
Spoon half of the mousse into eight wine glasses.
Layer half of the raspberry compote over the mousse layer.
Repeat the layering with the remaining mousse and compete.
Cover and chill at least 1 hour.
This mousse tastes even better if you allow it to chill overnight.
Danish Kringle


Ingredients:
butter, flour, dry yeast, water, sugar, egg, milk, salt, butter, powdered sugar, ground cardamom, heavy cream

Directions:
For the pastry:.
Blend the butter and 1/4 cup of the flour together and set aside.
Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
Beat together the egg (reserve 1 Tbsp for topping], cold milk, 2 tbsp sugar, salt, and the yeast mixture.
Blend in remaining flour to form a stiff dough.
Chill in refrigerator for about 45 minutes,
When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
Repeat the folding and rolling process two more times.
Wrap the dough in waxed paper and chill for 30-60 minutes.
For the filling:.
Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
Assembly:.
Preheat your oven to 375 degrees.
Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
Spread each strip with filling, leaving at least 1/4 inch on all sides.
Roll as a jelly roll, starting with the 24-inch edge.
Moisten edges, seal, and stretch to about 30 inches.
Place on a greased baking sheet.
Shape into an oval or pretzel shape.
Flatten to about 1/2-inch thickness.
Brush with the reserved egg.
Cover with a moist cloth, and let rise in a warm place for 30 minutes.
Bake for 25-30 minutes or until golden brown and delicious.
Tagliata T-Bone ( Whole Roast T-Bone)


Ingredients:
character(0]

Directions:
Heat a non stick pan and grease lightly with oil.
Season the steak with salt and pepper.
making sure that the pan is fierclt hot, place the steak and cook for 5 minutes per side for a rare steak. Prolong the cooking time by 2-3 minutes extra per side for a medium steak.
Wrap th esteak in aluminium foil and rest for 5-8 minutes so that it becomes tender.
In the meantime make a quick gravy by adding 1 tbsp balsamic vinegar, 1 tsp honey and 1/2 cup red wine to the pan used for cooking the beef. Scrape the bottom of the pan with awooden spoon to dissolve those delicious cooking juices. Reduce by half and serve as a side sauce with the beef.
Another sauce you can use instead of the balsamic is, cognac and cream using the pan used for cooking the beef and heating the cream and cognac with the pan juices.
Remove the steak from the foil and slice into medium thick slices. Serve with potatoes.
Fruit Cake Slice With Lemon Icing.


Ingredients:
unsalted butter, brown sugar, eggs, self-raising flour, mixed spice, milk, mixed spice, unsalted butter, lemon rind

Directions:
Grease a 19cm x 30cm lamington pan. Line base of pan with baking paper.
Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in apricot jam. Transfer mixture to a large bowl.
Stir cake crumbs into egg mixture until combined,stir in flour, coconut, mixed spice and milk, in two batches. Spread mixture into prepared pan.
Cook in a moderate oven (180C] for about 30 minutes, or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool.
Lemon Icing ~
Beat butter and lemon rind until pale in colour. Gradually beat in icing sugar mixture, and beat until smooth.
Spread lemon icing over cold slice. Sprinkle with extra mixed spice before cutting into squares.
Layered  Zucchini & Yellow Squash Casserole


Ingredients:
zucchini, onion, green bell pepper, fresh mushrooms, tomatoes, butter, parmesan cheese

Directions:
Lightly grease an 8 inch square baking pan (or spray with Pam].
Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
Dot the top with butter, and sprinkle with Parmesan cheese.
Bake at 350F for 35 minutes or until crisp-tender.
Honey Mustard Chicken Breast


Ingredients:
boneless skinless chicken breasts, Dijon mustard, honey

Directions:
Spray bottom of a crockpot with Pam., Mix together Dijon Mustard and Honey., Place Chicken in crockpot., Cover with Honey Mustard., Cook on low for 4 hours.
Freezer Sausage  and Egg Breakfast Burritos


Ingredients:
breakfast sausage, eggs, green onion, green pepper, cheddar cheese, flour tortillas, salsa, sour cream

Directions:
Fry sausage; crumble and drain on paper towels.
Reserve 1- 2 tablespoons drippings.
Beat eggs, salt and pepper and add to reserved drippings.
Add sausage, onion, red and green peppers, and cook with the eggs.
Put 1/4 to 1/2 cup of sausage-egg mixture down the center of each tortilla.
Sprinkle with shredded cheddar cheese.
Fold bottom and sides of tortilla over filling.
Place seam side down on a cookie sheet sprayed with Pam or lined with parchment paper.
Place pan in freezer overnight or until solid.
Wrap individual frozen burritos in waxed paper and then in aluminum foil.
Place in freezer bags and store in the freezer for up to 1 month.
TO USE FROZEN BURRITOS:
Remove foil.
Place a waxed paper-wrapped burrito on a microwave-safe plate.
Microwave for 1 1/2 to 2 minutes or until heated through.
Let stand for 20 seconds.
Add salsa and sour cream if you wish.
Easy Homemade Meatballs
Category: world-cuisine
By Donelle

This is the recipe for easy homemade meatballs that my mother used growing up. I now make them for my family, and my picky husband loves them. Serve with your choice of pasta.

Ingredients:
1 pound ground beef
1  egg
½ cup Italian-seasoned bread crumbs
¼ cup grated Parmesan cheese
4 tablespoons garlic powder
2 tablespoons Italian seasoning
2 teaspoons olive oil
1 (28 ounce) jar marinara sauce

Directions:
Combine beef and egg in a large bowl. Add bread crumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix together, but do not overmix, as it will get tough. Shape into 1- to 2-inch balls. Heat oil in a skillet over medium heat. Cook meatballs in the hot skillet until browned and no longer pink in the centers, 3 to 5 minutes per side. Meanwhile, heat marinara sauce in a pot over medium-low heat. Add cooked meatballs to sauce and let simmer for added flavor, about 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 525.6
Fat: 25 g
Saturated fat: 8.4 g
Carbohydrates: 44.8 g
Sugars: 20.1 g
Dietary fiber: 7.4 g
Protein: 29.7 g
Cholesterol: 125.8 mg
Sodium: 1180.4 mg
Garlic Bread


Ingredients:
garlic cloves, butter

Directions:
First of all divide each hot dog roll in half horizontally.
Then crush the cloves of garlic and mix with the butter.
Now apply this butter on the open side of the rolls.
Then grill in a hot oven at 200 degree C (400 degree F] until crisp.
Serve hot wrapped in a napkin.
Bubur Sum-Sum (Indonesian Rice Pudding)


Ingredients:
salt, coconut milk, pandan leaves, palm sugar, granulated sugar, water, screwpine leaves

Directions:
Mix the rice flour with half of the coconut milk and salt.
Put to boil the other half of coconut milk and   pandan leaves.
Pour in the rice flour batter into boiling coconut milk. Continue to cook and boil until the mixture become thicken like thick cream.
Sauce:
Put to boil all of the ingredients.
Ladle the pudding into bowls, pour the sauce on top. Serve warm.
Pasta Primavera with Lemon-Caper Sauce
Category: trusted-brands-recipes-and-tips
By Crosse & Blackwell

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

Ingredients:
¼ cup Crisco® Pure Olive Oil
1 large red or yellow onion, chopped
1 pound fresh asparagus spears, cut into 1-inch pieces
1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

Directions:
Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender. Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers. Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 594.2
Fat: 32.3 g
Saturated fat: 12.9 g
Carbohydrates: 58.7 g
Sugars: 3.4 g
Dietary fiber: 7.8 g
Protein: 20.2 g
Cholesterol: 47.2 mg
Sodium: 1306.6 mg
Peking Beef


Ingredients:
hoisin sauce, five-spice powder, honey, soy sauce, garlic cloves, dry sherry, cornflour

Directions:
Mix all of the marinade ingredients together in a mixing bowl.  Make sure you mix them well.
Put meat into mixture and cover.  Refridgerate for 2 hours.
Heat frypan over medium heat.  Add oil.  When oil is hot add marinaded meat.  Leave frypan at medium heat until beef is cooked.
When meat is cooked turn the frypan down to a simmer.  Sauce should start to thicken up within 10 minutes.
If you are still not happy with the consistency you can add a bit more corn flour.  Remember to mix it with water first.
Coconut Macaroon Cookies


Ingredients:
Crisco shortening, butter, sugar, brown sugar, vanilla, eggs, flour, baking soda, baking powder, salt, rolled oats, flaked coconut

Directions:
Preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream Crisco shortening, butter, both sugars, vanilla, and eggs. Mix well.
Stir in flour, baking soda, baking powder, and salt. Mix well.
Stir in oats and coconut.
Drop by teaspoonfuls on a parchment lined cookie sheet.
Bake about 9 to 10 minutes.
Remove cookies from baking sheet.
Cool on wire racks.
The Perfect Margarita
Category: drinks
By Chef John

Mastering the margarita requires a certain amount of practice, but once you dial-in your perfect ratio, it's a really easy cocktail to replicate. The classic recipe is 3 parts tequila, 2 parts triple sec, and 1 part freshly squeezed lime juice, and you should probably start off pretty close to that, but my personal favorite proportions are 4-3-2.

Ingredients:
1  lime wedge
1 pinch coarse sea salt to taste
1  large ice cube
ice
2 fluid ounces white tequila
1 ½ fluid ounces triple sec
1 fluid ounce freshly squeezed lime juice
1 slice lime

Directions:
Moisten the rim of a glass with a lime wedge. Sprinkle salt onto a plate. Lightly dip the moistened rim into the salt. Place a large ice cube in the glass and freeze the prepared glass until ready to serve. Fill a cocktail shaker with fresh ice. Add tequila, triple sec, and lime juice. Cover and shake vigorously until outside of the shaker has frosted. Strain into the prepared glass and garnish with a slice of lime.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 drink

Calories: 320.5
Fat: 0.3 g
Carbohydrates: 30.4 g
Sugars: 19.9 g
Dietary fiber: 2.2 g
Protein: 0.7 g
Sodium: 330.6 mg
Saffron and Rosemary Fermented Garlic


Ingredients:
garlic clove, saffron thread, rosemary, peppercorn, sea salt, sea salt, water

Directions:
Mix the salt and water together.
Place all ingredients except water into a fermentation vessel.
Top with brine to cover completely.
Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
Put the garlic in a fridge to slow the fermentation to almost a near halt.
My last batch lasted 1 year.
Green Pea and Feta Quiche


Ingredients:
green peas, fresh mint leaves, feta cheese, eggs, milk, unbleached all-purpose flour, salt, fresh ground black pepper, green onions

Directions:
Preheat the oven to 375°F.
Place the peas in a colander and run them under room-temperature water for about 30 seconds to defrost. Shake to drain, then leave the colander in the sink for a few minutes to drain further.
Pull about 10 mint leaves from the bunch, and cut them into tiny strips with a sharp knife. Set aside the rest of the bunch – you’ll need it a little later.
Scatter the crumbled feta into the pie crust. Shake the peas in the colander a couple more times, then dump them into the crust on top of the cheese. Tilt and gently shake the pie pan a few times to evenly distribute the peas.
In a medium bowl, whisk together the eggs, milk, flour, salt, and a few grinds of black pepper. Stir in the scallions and minced mint.
Pour the egg mixture carefully over the feta and cheese – filling right up to the top of the crust. (If it doesn’t all fit, don’t force it inches Maybe save it and add to your scrambled eggs for tomorrow’s breakfast.].
Carefully transfer the pie to a baking tray (this is your insurance policy against possible spills] and place the tray in the center of the oven. Bake for about 1 hour, or until the crust is golden, the filling is puffed up and the top surface feels tender but solid when you (carefully!] touch it with a finger tip. If the edges of the crust become too dark before the hour is up, cover the quiche very loosely with aluminum foil to protect it.
Remove the tray from the oven and let the quiche rest for 10 minutes before serving. During this time, cut the remaining mint leaves and use these to top each serving.
Country French Chicken


Ingredients:
extra virgin olive oil, boneless skinless chicken breast, boneless skinless chicken thighs, butter, shallots, onion, carrots, cremini mushrooms, fresh tarragon, dried tarragon, dry red wine, diced tomatoes in tomato puree, whole tomatoes, fresh Italian parsley

Directions:
In a large skillet over medium high heat, warm the olive oil.  Season the chicken with fresh ground salt & pepper, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
Return pan to stove and reduce heat to medium.  Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 mnutes until mushrooms darken and carrot bits are fork tender.  Add tarragon and parsley and stir.  Add wine and reduce liquid for 1 or 2 minutes.  Add tomatoes to the sauce and stir to combine.  Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through an juices run clear.
Top chicken with fresh flat leaf (Italian] parsley when serving.
Serve chicken with Herb and Buter Noodles and.
Sugar Snap Peas.
NOTE: Rachael recommended using a combination of both boneless skinless chicken breasts and thighs as it lends to a "cooked all day taste".
Syrian Stuffed Zuchini in Yogurt Sauce (Kousa Bi Laban Souree)


Ingredients:
pine nuts, zucchini, yogurt, milk, eggs, cornstarch, beef bouillon cube, olive oil, medium grain rice, butter, ghee

Directions:
In a small frying pan, fry the pine nuts and almond slivers together until they turn brown on medium heat. They will burn very quickly, so be extra vigilant. Drain them onto a paper towel when browned. This step should take about 5 minutes.
In a larger or the same frying pan as before, brown the ground meat until thoroughly cooked. You may season it with salt and pepper or seasoning salt if desired. Once thoroughly cooked, add the nut mixture and stir well. This step should take about 20 minutes. Use this time to start boiling a large pot of water.
Once the meat mixture has cooled enough, stuff each zuchini as full as possible without breaking them, especially if some were poked through during the coring process. Stuff all of the zuchinis. This step should take about 20 minutes.
In a large frying pan, add some cooking oil on medium heat. When hot, add the zuchinis and fry them until they start to brown, turning so both sides are more brown than green. You will know when they are done. This should take about 15 minutes.
Directly after browning, add zuchinis to the waiting pot of hot water, about an 8 quart pot. If your pot is not big enough, you can do them in batches. Boil them for 10 minutes then transfer to a plate. Some meat mix may come loose, this is normal.
To make the yogurt sauce, mix one container of yogurt, one egg, half cup of milk and one tablespoon of corn starch in a blender. Pour into an 8-qt non-stick pot. Repeat with second container of yogurt.
Cook yogurt sauce on medium heat, stirring quickly and constantly until the sauce thickens. Add 1 crushed beef buillon cube. You will know the sauce is done when it begins to stick to the pan and coats your stirring spoon. DO NOT LET IT BOIL! Salt to taste. This step should take about 15 minutes.
Add the zuchinis to the yogurt sauce and let them cook on medium-low heat for about 20 minutes. Again, no boiling.
Now for the rice. Add the butter or ghee to a 3-qt or larger pot. Heat just until the butter begins to melt and add the vermicelli noodles and stir until all noodles are coated. Turn up the heat until they begin to fry and turn brownish in color. This should take about 7 minutes.
Add the white rice to the pot and stir to ensure even distribution of the noodles and rice. From here on out, follow the directions on the bag of rice. If you are going to salt it, do so when you add the water. This step should take about 25 minutes.
Serve in a nice serving bowl and enjoy!
Turnips/Rutabaga Simmered in Date Syrup (Maye' Al-Shalgham)


Ingredients:
turnip, molasses, sea salt, water

Directions:
Peel turnips and cut into thick wedges and then slice into each wedge sideways but not all the way through. (I say sideways yet you may not understand what I mean by that but I don't know the word for it!? Not vertical, not horizontal] This will be to let the date syrup soak in better.
Put them all in a medium pot, add date syrup and cover slightly with cold water.
Bring to a boil, lower heat and simmer for about 30-45 minutes depending on turnips age.
Serve warm, sprinkled with a dash of sea salt if wished.
If not eating right away see note in introduction.
Enjoy!