xiaoxl/recipe_data huggingface dataset:
Kulich (Russian Panettone)
Category: bread
By Valjusha

Kulich is a sweet yeast bread, similar to panettone, that is traditionally baked in Russia for Easter. But you can enjoy it any time! It can be glazed or left plain. You can bake the bread in large coffee tins so they keep their traditional shape.

Ingredients:
½ cup golden raisins
¼ cup rum
3 (.25 ounce) packages active dry yeast
1 cup white sugar, divided
1 ½ cups warm milk (105 degrees F (40 degrees C))
6 cups sifted all-purpose flour, divided
5  eggs, separated
1 pinch salt
1 teaspoon vanilla extract
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
½ cup slivered almonds
½ cup candied mixed citrus peel
2 cups confectioners' sugar
1  egg white
1 teaspoon lemon juice

Directions:
Combine golden raisins and rum in a small bowl and let soak. Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes. Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl. Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball. Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes. Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly. Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours. Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.

Prep time: 30 mins
Cook time: 1 hr
Total time: 6 hrs 10 mins
Yields: 2 loaves

Calories: 398.6
Fat: 13.8 g
Saturated fat: 7.3 g
Carbohydrates: 60.6 g
Sugars: 25.9 g
Dietary fiber: 1.9 g
Protein: 7.4 g
Cholesterol: 75.4 mg
Sodium: 40.7 mg
Creamed Corn


Ingredients:
corn, butter, coarse salt, fresh ground black pepper

Directions:
Husk the corn, and slice the kernels off the cobs, and place into a medium saucepan.
Add the cream and bring to a boil, lower to a simmer, and let it cook and reduce until the liquid is thicker, the corn is plumped up, and the volume of liquid is reduced by about half, about 10 minutes.
Take the saucepan off the heat, and stir in a good nub of butter, add some coarse salt and pepper, to taste. The finished result will still be a little firm to the tooth, but sweet and creamy, as well.
Bacon and Roasted Cauliflower Pasta


Ingredients:
olive oil, smoked streaky bacon, cauliflower, canned tomatoes, garlic cloves, salt, pepper, black olives, fresh basil leaf, parmesan cheese

Directions:
1. Pre-heat oven to 180°c (350°f]. Pour a good glug of olive oil into a large, oven-proof dish.
2. Place bacon and cauliflower into oven-proof dish and bake uncovered for 20 minutes The cauliflower should have golden-brown edges.
3. Meanwhile, cook pasta for 2 mins less than package-directions. Reserve some pasta water in a cup.
4. Place canned tomatoes and garlic halves in a food processor and blend until well combined. Add tomato mixture to bacon an cauliflower and bake uncovered for a further 10 minutes.
5. Add drained pasta to the oven dish and toss it in the sauce until well combined. Add salt and pepper to taste (you will not need much salt due to the saltiness of the bacon].
6. Cover the pasta and leave for 5 mins off the heat to soak up the sauce. Add some pasta water if it becomes too dry.
7. Uncover and add olives and fresh basil. Toss to combine. Serve with plenty of freshly grated Parmesan. Yummy!
Mushrooms in Balsamic Vinegar


Ingredients:
fresh mushrooms, sugar, garlic cloves, soy sauce, lime juice, water

Directions:
Wash and slice mushrooms and place in a nonstick skillet. Add vinegar, garlic, and sugar.
Saute until mushrooms are tender, about 15 minutes, adding water as necessary so it has a little broth and doesn't dry out.
Add soy sauce and lime juice, heat for a few minutes, and serve immediately.
Chopped Veggie Salad With Shredded Chicken


Ingredients:
chicken, carrot, green onion

Directions:
Shred chicken., Measure salad mix and carrot sticks., Chop onion., Place all ingredients in medium bowl and mix well., Remove salad dressing from salad kit and drizzle over salad., Toss to coat., Serve immediately or store in refrigerator up to 24 hours before serving., This dish was created by Walmart Mom, Liz Latham., Variations., Change salad dressing for a totally different flavor.
Ham and Vegetable Casserole


Ingredients:
onion, garlic clove, zucchini, celery hearts, cooked ham, sharp cheddar cheese, mayonnaise

Directions:
Preheat oven to 350., Mix together all ingredients, except for the half cup of shredded cheese., Pour into a greased 2 quart dish., Sprinkle remaining cheese on top., Bake for 30 minutes.
Tomato Davinci – Heirloom Tomato Savory Bread Pudding


Ingredients:
onion, garlic cloves, extra virgin olive oil, eggs, coconut milk, fresh tomatoes, sun-dried tomatoes packed in oil, fresh herb

Directions:
Preheat oven to 400*.
Cube the ciabatta bread and spread on sheet pan. Toast in oven for a few minutes until crispy.
Drizzle the olive oil in a skillet, add onion & garlic. Sauté until soft. Remove from heat. set aside.
In a large bowl, beat eggs, stock and milk. Add sautéed onions & garlic, chopped tomatoes, fresh herbs, salt & pepper. Stir to combine.
Place toasted ciabatta cubes in a baking dish and pour mixture all over covering the cubes.
Allow 2-3 minutes for bread to absorb liquid.
Bake 350* for 25 – 30 minute.
Summer Squash With Eggs


Ingredients:
kosher salt, olive oil, olive oil, shallots, garlic cloves, tomatoes, basil, eggs, cracked black pepper

Directions:
VERSION #1:  Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Squeeze as much liquid as possible from the grated squash. Add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Proceed with recipe in Step #3.
VERSION #2 (my change]: Trim the ends off the squash. Dice the [unpeeled] summer squash into 1/2" cubes. Cut the zucchini and crookneck into 1" slices. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced summer squash to the pan and saute until lightly browned, about 5 minutes. Next add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant.  Reduce heat to medium-low then stir in the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 8-10 minutes.  If mixture starts to dry out too much, reduce heat. Proceed with recipe in Step #3.
Remove skillet from heat and stir in 1/4 cup of the basil.
Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. Arrange small bits of the chevre around and in between the eggs.
Cover and cook over low-medium heat until egg whites are set and yolks are still soft, about 10 minutes. I checked the eggs after 5 minutes, then cooked them another 2 minutes for our preference.
Garnish eggs with basil and serve with crusty bread. A simple green salad and lightly seasoned black beans made the meal complete. I threw together a quick arugula salad. You could also serve the squash and eggs over raw greens as a suggestion.
Tuscan Pork Tenderloin
Category: world-cuisine
By BMG

This is a very easy weeknight pork tenderloin recipe that is also keto-friendly.

Ingredients:
4 teaspoons garlic, minced
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
4 pounds pork tenderloin

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Combine garlic, rosemary, oregano, salt, and pepper in a small bowl. Rub spice mixture all over the pork tenderloin. Place in a baking dish. Bake in the preheated oven until pork is slightly pink in the center, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from oven and let stand for 5 minutes before slicing.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 servings

Calories: 183.3
Fat: 7.3 g
Saturated fat: 2.6 g
Carbohydrates: 0.7 g
Dietary fiber: 0.3 g
Protein: 26.9 g
Cholesterol: 84.2 mg
Sodium: 251.5 mg
Irish Eggs


Ingredients:
hard-boiled eggs, potato, eggs, garlic, salt, Dijon mustard, fresh rosemary

Directions:
Combine the mashed potatoes, beaten eggs, garlic, salt, mustard, rosemary and cracker crumbs mixing throroughly.
Divide the potato mixture into 6 portions.
Press eggs into each portion making sure the egg is covered completely.
Deep fry in oil at 350 degrees until golden brown.
Hoot's Cornbread Salad


Ingredients:
sour cream, pinto beans, whole corn, cheddar cheese, tomatoes, bell pepper, green onion, bacon

Directions:
combine dressing mix with sourcream and set aside.
cook jiffy mix according to package directions.
crumble cooled cornbread into the bottom of a 9x13 casserole dish.
layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
spread the dressing mixture over the top.
cover and chill for an hour.
V-8 Tomato Bread


Ingredients:
olive oil, garlic cloves, bread flour, brown sugar, salt, pepper, oregano, dried basil, dried rosemary, sun-dried tomato

Directions:
In the bread machine pan, place all ingredients (except the dried tomatoes] in the order suggested by the manufacturer.
Use the 'basic' bread setting and'light' crust color.
Bake according to your machine directions.
When the machine beeps during the kneading cycle, add the dried tomatoes a few at a time until they are kneaded into the dough.
CHICKEN ZOODLE SOUP


Ingredients:
olive oil, sweet onion, celery, red bell pepper, garlic clove, dried oregano, dried basil, salt, ground pepper, zucchini

Directions:
Heat the olive oil in a large dutch oven or stock pot over medium heat.
Add the onion, celery, pepper, and garlic to the pan and cook, stirring often, until vegetables have softened, about 5 minutes.
Add the chicken stock and chicken to the pot along with the oregano, basil, salt, and pepper.
Spiralize the zucchini to make zucchini noodles and add them to the pot.
Bring to a boil and reduce to a simmer. Simmer, stirring occasionally, for 10 minutes or until the zucchini noodles are as soft as you’d like.
Taste and add additional seasoning as desired.
Serve hot.
Hatch Red Chili Sauce


Ingredients:
water, garlic cloves, salt, flour, oregano leaves

Directions:
Rinse chile pods, remove stems and seeds.
Place water and pods in a pan and heat to boiling.
Reduce heat and allow to simmer until pods are soft and pulpy (about 20 minutes].
Remove pods and place in a blender, setting aside cooking liquid.
(Add salt, garlic gloves & Oregano in blender at this time as well -- ].
Run through blender until pods form a smooth paste.
In a large skillet, heat 2 Tbsps. oil.
Add flour and brown lightly.
Remove from heat, add chiles to flour mixture, contining to stir until lumps are dissolved.
Return to heat, stir enough of the cooking liquid to make a gravy like consistency.
Simmer for about 10 minutes.
May be frozen for future use.
Date Sweet Potato Spelt Muffins (Vegan)


Ingredients:
bananas, dates, oats, baking soda, cinnamon

Directions:
Preheat oven to 375.
Combine the wet ingredients (mashed bananas and sunflower oil] in a bowl. Add the cane sugar and chopped dates. Set aside.
Combine the dry ingredients.
Bake at 375 for about 18 or until a toothpick comes out clean.
It's normal for these to appear crispy and golden on top. That does not mean they are overcooked. The crispy top is part of what makes them so delicious!
Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)
Category: world-cuisine
By Swiss Phil

A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.

Ingredients:
2 tablespoons olive oil
4  zucchini, sliced
1 large clove garlic, crushed
4 ounces thinly sliced mozzarella cheese
4 large tomatoes, peeled and sliced
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
salt and freshly ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven. Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat. Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 9x12-inch dish

Calories: 412.2
Fat: 26.4 g
Saturated fat: 9.5 g
Carbohydrates: 24.9 g
Sugars: 14.3 g
Dietary fiber: 7 g
Protein: 23.8 g
Cholesterol: 43.5 mg
Sodium: 563.1 mg
World's Best Cheese Cake Made Low-Fat


Ingredients:
low-fat cinnamon graham crackers, applesauce, fat free cream cheese, sugar, fat-free cottage cheese, powdered milk, fat free sour cream, vanilla

Directions:
Preheat oven to 325°F.
Whip applesauce and egg together and mix in  graham cracker crumbs until uniform and all crumbs are wet.
Press into the bottom of a spring form pan and up the sides an inch or so. Set aside.
Mix cream cheeses in a large bowl with an electric mixer until soft and workable.
Add egg whites, 1/2 C sugar and vanilla and mix with electric mixer until smooth.
Blend cottage cheese and dry milk in blender  until smooth then add to cream cheese mixture, slowly mixing to avoid lumping.
Pour batter into prepared crust, and bake for 45 minutes.
Mix sour cream and 1/4 C sugar and spread this evenly over the baked cheese cake.
Bake for 15 more minutes.
Cake is done when toothpick inserted in center comes out clean.
Top with fruit pie filling if desired.
Chef Boyardee® Ravioli Florentine Soup


Ingredients:
Italian pork sausage, reduced-sodium chicken broth, water

Directions:
Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.
Curry Fried Potatoes


Ingredients:
onions, gingerroot, garlic cloves, mild curry paste, water, new potatoes, plain yogurt, heavy cream, mint, salt, pepper

Directions:
Put onions, ginger, garlic, curry paste and water in a blender and process until smooth, scraping down the sides and processing again if needed.
Cut potatoes into fourths, about 1 inch, and pat dry. Heat enough oil to cover one layer of potatoes in a deep fryer, up to 350 degrees F. Cook potatoes in batches, for 5 minutes, until golden brown. Remove and drain on paper towels.
Heat 3 tbsp oil in large skillet. Add curry/onion mixture and cook gently, stirring constantly. Add the yogurt, cream, and mint and mix well.
Add potatoes and stir until coated in sauce. Cook for and additional 5-7 minutes, until heated through and thick. Season with salt and pepper and serve immediately.
Kima
Category: world-cuisine
By Fireman Bill

This was a family-favorite as I was growing up. It's fast and easy. Serve on a bed of rice.

Ingredients:
3 tablespoons butter
1 cup chopped onion
1 clove garlic, minced
1 pound ground beef
2  tomatoes, chopped
1 cup frozen peas
1 tablespoon Masala curry powder
1 ½ teaspoons salt
1 teaspoon paprika
½ teaspoon chili powder
1 dash ground black pepper
¼ cup flaked coconut, or to taste

Directions:
Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes. Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture. Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.

Prep time: 10 mins
Cook time: 28 mins
Total time: 38 mins
Yields: 1 /2-cup servings

Calories: 419.9
Fat: 30.7 g
Saturated fat: 15.8 g
Carbohydrates: 14.5 g
Sugars: 5.9 g
Dietary fiber: 4.9 g
Protein: 22.6 g
Cholesterol: 92.5 mg
Sodium: 1052.9 mg
Hot Mexican Dip
Category: appetizers-and-snacks
By STEPHPAUL

This dip is easy to make and everyone loves it. Adjust the heat level of the ingredients to taste, and serve with tortilla chips.

Ingredients:
1 (15 ounce) can chili without beans
1 (8 ounce) jar salsa
1 (8 ounce) jar taco sauce
2  chopped green chile peppers
crushed red pepper to taste
2 pounds processed cheese, cubed

Directions:
In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 cups

Calories: 109.7
Fat: 7.5 g
Saturated fat: 4.4 g
Carbohydrates: 4.4 g
Sugars: 2.7 g
Dietary fiber: 0.3 g
Protein: 6.3 g
Cholesterol: 24.7 mg
Sodium: 497.1 mg
Simple Oatmeal Cookies


Ingredients:
eggs, brown sugar, white sugar, vanilla, baking soda, hot water, rolled oats, all-purpose flour, salt, cinnamon

Directions:
Preheat oven to 350., In a large bowl beat eggs until frothy, beat in sugars., Add oil and vanilla., Dissolve baking soda in hot water and stir into egg mixture., In a seperate bowl mix oats, flour, salt and cinnamon., Stir oats mixture into egg mixture, mix well., Drop by teaspoons onto greased baking sheet., Let cool for a few minutes before removing., Bake for 8 minutes.
Pat's Peanut Butter Marshmallow Candy


Ingredients:
white chocolate, chunky peanut butter, miniature marshmallows

Directions:
Melt together the white chocolate and the peanut butter in a pan in the oven at 200°F Then stir in:
peanuts,marshamallows and cereal. Drop by spoonfuls on wax paper. Place in fridge for a few minutes to set.
** Pat buys her chocolate at AC Moore craft store, which she says is quality chocolate. You may be able to find it at Michaels. I used Wiltons white chocolate wafers you can get at WalMart.
Lavender Simple Syrup


Ingredients:
water, granulated sugar, dried lavender blossoms

Directions:
Bring ingredients to a boil in saucepan, stirring so that the sugar dissolves. Reduce heat and continue stirring until all the sugar has dissolved.
Remove from heat and let steep for 30 minutes.
Remove lavender blossoms and allow syrup to cool.
Store in an airtight container and keep refrigerated.
Apricot Mustard Dipping Sauce


Ingredients:
water, Dijon mustard

Directions:
"In a small bowl, stir together preserves, water and mustard."
Pecan Shortbread


Ingredients:
unsalted butter, sugar, pure vanilla extract, all-purpose flour, salt, pecans

Directions:
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like]. Place the cookies on an ungreased baking sheet.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
Minestrone With Shrimp, Garbanzo Beans, and Autumn Squash


Ingredients:
garbanzo beans, carrot, onion, garlic clove, extra virgin olive oil, chicken broth, fresh rosemary, dried rosemary, crushed red pepper flakes, bay leaf, tomatoes, small shrimp, medium shrimp, fresh basil leaves, dried basil, parmigiano-reggiano cheese

Directions:
Soak dried beans at least 8 hours.
Or bring to a rolling boil; remove from heat.
Cover and let stand 1 hour.
Simmer presoaked or quick-soaked beans for 30 minutes. Set aside.
In 4-quart Dutch oven cook carrots, onions, and garlic in hot olive oil over medium heat for 5 minutes, stirring occasionally.
Remove from heat.
Rinse and drain beans in colander.
Add dried, precooked beans (NOT canned beans], chicken broth, rosemary, crushed red pepper, and bay leaf to Dutch oven.
Bring to boil; reduce heat.
Cover and simmer for 30 minutes.
Add squash and tomato.
If using canned beans, rinse, drain, and add with squash and tomato at this point.
Cover and cook 20 to 30 minutes more or until beans and squash are tender.
Remove and discard bay leaf.
Stir in shrimp and basil.
Bring just to boil.
Reduce heat and cook, uncovered, for 1 to 2 minutes or until shrimp turn opaque.
Caramel-Filled Brownies


Ingredients:
salted butter, eggs, white sugar, real vanilla extract, flour, salted butter, dark brown sugar, light corn syrup

Directions:
Preheat oven to 325°F.
Grease an 8x8 inch baking pan.
In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly.  Remove from heat.
In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly.
Slowly add the 1 1/2 cups white sugar.
Add vanilla and mix well.
Add the chocolate-butter mixture and beat on medium until uniform.
Add the flour and mix on low speed until just combined.  Do not overmix.
Pour 1/2 of the brownie batter into the prepared pan.  Smooth top.
Bake 15-20 minutes or until the top is firm.
Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves.
Increase the heat to high and boil 1 1/2 minutes.
Remove from heat and stir in cream.  Keep warm.
Spread warm caramel evenly over top of baked brownie layer.
Pour remaining half of brownie mixture over caramel, smoothing the top.
Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick].
Cool brownies in pan, then cut into squares.
I think these are best served chilled.