xiaoxl/recipe_data huggingface dataset:
Peach Ice Cream
Category: desserts
By BIGGUNNER

A creamy, delicious Summertime treat! This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Ingredients:
6  eggs, beaten
3 ½ cups white sugar
10  fresh peaches, pitted and chopped
4 cups heavy cream
2 cups half-and-half cream
2 teaspoons vanilla extract
¾ teaspoon salt

Directions:
In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Prep time: 20 mins
Total time: 1 hr 5 mins
Yields: 4 quarts

Calories: 228.9
Fat: 13.7 g
Saturated fat: 8.2 g
Carbohydrates: 25.3 g
Sugars: 23.9 g
Protein: 2.2 g
Cholesterol: 81.2 mg
Sodium: 86.4 mg
Focaccia Alla Genovese
Category: bread
By THYCOOK

This is a traditional olive oil flat bread from Genoa Italy. It takes a lot of time to make, but the extra rising time gives the bread a fabulous flavor.

Ingredients:
½ cup warm water
½ teaspoon active dry yeast
2 ½ cups unbleached bread flour
½ teaspoon salt
½ cup cold water
1 tablespoon extra-virgin olive oil
1/4 cup Biga
1 tablespoon additional extra-virgin olive oil for brushing
2 teaspoons cornmeal for dusting

Directions:
Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes. Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon. When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours. Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes. Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again. Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water. Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door. Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.

Prep time: 2 weeks
Cook time: 35 mins
Total time: 2 weeks
Yields: 1 - 8x8 inch loaf

Calories: 376.7
Fat: 8.2 g
Saturated fat: 1.2 g
Carbohydrates: 63.4 g
Sugars: 0.3 g
Dietary fiber: 2.2 g
Protein: 10.6 g
Sodium: 294.5 mg
Roasted Tomatoes With Shrimp and Feta


Ingredients:
tomatoes, olive oil, garlic, kosher salt, fresh ground black pepper, medium shrimp, fresh parsley, fresh lemon juice, feta cheese

Directions:
Preheat oven to 450°.
Place the tomatoes in a large baking dish and spoon the olive oil and garlic over; sprinkle with the salt and pepper and toss.
Place on top rack of oven and roast for 20 minutes; remove baking dish from oven and stir in shrimp, parsley and lemon juice; sprinkle with the feta.
Place back in oven for another 10 to 15 minutes, or till the shrimp are cooked.
Serve warm with crusty bread.
Carrot or Zucchini Muffins


Ingredients:
whole wheat flour, salt, baking soda, cinnamon, nutmeg, carrots, eggs, skim milk, vinegar, honey, molasses, raisins

Directions:
Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds.
Pour into large mixing bowl.
Process carrots until pureed and add to dry ingredients.
Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins.
Stir with a wooden spoon until just blended; do not overmix.
Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 minute.
Moroccan Carrots


Ingredients:
currants, carrots, unsalted butter, brown sugar, cinnamon, ground cumin, cayenne, salt, of fresh mint, parsley

Directions:
Soak the currants in hot water to cover for 30 minutes. Drain and reserve 1/4 cup soaking liquid.
Thinly slice the carrots or cut into julienne on a mandoline. You should have about 5 cups.
Heat the butter in a large saute pan over low heat. Add the sugar, spices, and carrots. Cook, stirring constantly, 2-3 minutes. Stir in the orange juice and currants with reserved soaking liquid. Turn up heat to bring to boiling, then reduce heat and simmer, covered, until tender. Season to taste with salt and pepper. Sprinkle with mint or parsley and serve hot.
Orange Cream Frosting
Category: desserts
By HILARY2000

Orange Frosting

Ingredients:
½ cup butter, softened
3 ½ cups confectioners' sugar
1 pinch salt
2 tablespoons orange juice
2 tablespoons light corn syrup
2 teaspoons vanilla extract
2 drops orange food coloring

Directions:
In a large bowl, beat softened butter, confectioners' sugar and salt until smooth. Add orange juice, corn syrup and vanilla. Beat until smooth and creamy. Tint with orange food coloring.

Prep time: 10 mins
Total time: 25 mins
Yields: 1 frosting for 1 cake

Calories: 223
Fat: 7.7 g
Saturated fat: 4.9 g
Carbohydrates: 39.4 g
Sugars: 37 g
Protein: 0.1 g
Cholesterol: 20.3 mg
Sodium: 57.1 mg
Apple Fritters


Ingredients:
apples, flour, sugar, baking powder, salt, milk, eggs, butter

Directions:
In a medium bowl, combine flower, sugar, baking powder and salt.
In a second bowl, add milk, one egg yolk and butter.
In a third bowl, add 2 egg whites and beat until peaks are stiff.
Whisk contents of bowl #1 into bowl #2 until smooth. Gently fold in the egg whites.
Pour oil into a medium, pot until it is 2 inches deep. Heat oil until it reaches 350°F.
Dip apple rings into batter, then fry for approximately 3 minutes or until golden brown. Turn once.
Serve while warm.
Baked Salmon and Ginger


Ingredients:
salmon fillets, fresh ginger, garlic clove, lemon, cilantro

Directions:
Preheat the oven to 400°F.
Put two fillets of fresh, boneless salmon on a piece of foil and sprinkle evenly with the chopped ginger and garlic.
Squeeze the lemon juice over both pieces of fish then sprinkle with chopped cilantro. Wrap loosely in the foil and bake for 13-15 minutes, or until the fish is cooked through.
Serve with green salad leaves, dressed with a drizzle of olive oil and balsamic vinegar.
Sensational Cucumber Salad


Ingredients:
mayonnaise, chili powder, garlic powder, pepper, cucumbers, tomatoes, onion, bacon, dark red kidney beans

Directions:
"In medium size bowl with tight lid, combine mayo, chili powder, garlic powder, and pepper. Stir well. Add all other ingredients except beans. Stir well. Stir in beans gently. This will last a couple of days and then get soggy. It is best an hour or so after making it."
Mexican Steak Tacos


Ingredients:
boil-in-the-bag rice, cumin, garlic powder, salsa, salt, diced tomatoes, diced green chilies, lime wedges, sour cream

Directions:
Cook Rice.
Meanwhile, combine cumin, garlic powder, taco sauce, salsa, salt and rub over both sides of steak.
Spray broiler pan with cooking spray; place steak on pan; Broil 4 minutes each side or until desired doneness (or cook on outside grill]; cut steak into thin slices.
Combine rice, tomatoes and chiles, place mixture in shells.
Top rice mixture with beef slices.
Squeeze juice from limes over beef; top with sour cream, if desired, Enjoy.
Chile Verde II
Category: world-cuisine
By Clare

A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.

Ingredients:
6 pounds cubed pork stew meat
¼ cup vegetable oil
2 large yellow onions
6 cloves garlic, minced
1 tablespoon sea salt
freshly ground pepper, to taste
1 tablespoon ground cumin
4 ½ quarts chicken broth
8  fresh poblano chile peppers, seeded and chopped
4  fresh jalapeno peppers, seeded and chopped
2  yellow bell peppers, seeded and chopped
3 pounds fresh tomatillos, husks removed
1 bunch cilantro leaves, coarsely chopped

Directions:
In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Prep time: 45 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs
Yields: 20 servings

Calories: 357.3
Fat: 23.8 g
Saturated fat: 7.5 g
Carbohydrates: 7.8 g
Sugars: 4.1 g
Dietary fiber: 2.5 g
Protein: 27.5 g
Cholesterol: 81.5 mg
Sodium: 325.3 mg
Moo Ping


Ingredients:
sugar, salt, pork, garlic cloves, fish sauce, coconut milk

Directions:
Soak bamboos skewer in water at least 1/2 hour (while you marinade the pork], to prevent them from burning while on the grill.
Slice the pork into thin long strips, a quarter of an inch thick. f you are planning on using the skewer,
Press or mince the garlic.
Mix all ingredients together and marinade for half an hour or even over night.
Grill the pork until it is well done.
Gluten Free Ham & Cheese Quiche Bites


Ingredients:
butter, eggs, milk, colby-monterey jack cheese, green bell pepper, yellow onion, salt, black pepper, fresh thyme, fresh tarragon, ham

Directions:
Crush the cookies in food processor or large Ziplock bag, then stir in melted butter.
Put 1 teaspoon cookie mixture into 18-22 mini tart or mini muffin cups.  Tamp down with thumb or tart press to create a bottom crust.
Combine the rest of the ingredients except the ham.
Spoon about 1-2 Tablespoons of the mixture into each mini tart cup.
Sprinkle chopped ham over the tops of each quiche.
Bake at 350° for 15-20 minutes or until knife inserted in center comes out clean.
If desired, broil 2 minutes or until lightly browned on top.
***To bake a full pie: Cover with foil and bake at 350° for 50-60 minutes or until knife inserted in center comes out clean.
Remove foil and broil 2-5 minutes or until lightly browned on top.
Italian Recipes: Chicken Flamingo


Ingredients:
frozen broccoli, mushrooms, white wine, lemon juice, butter, olive oil, prosciutto, mixed cheese, fresh garlic, boneless skinless chicken breasts

Directions:
Lightly coat the chicken breast with olive oil, coat with Italian bread crumbs.
cook on open grill until plump and tender.
top with cheese blend until melted then with the following sauce: In saute pan, add the wine/lemon/butter mix, prosciutto, garlic and red pepper over medium heat.  Bring to a boil, and add broccoli and mushrooms.
Pour over chicken breast with a slotted spoon, then with a spatula.
Do not overpower with the Sauce!!!  The sauce should enhance, not smother the chicken.
Add a side of white or red pas ta (cavatelli] and a vegetable of choice.
Pineapple Teriyaki Chicken


Ingredients:
chicken breasts, pineapple rings, soy sauce, fresh lime juice, honey, ketchup, garlic clove

Directions:
1.	In a larger Ziplock bag, add Chicken breasts and teriyaki sauce. Marinate 4 hours or overnight if possible.
2.	Preheat grill to medium. Grill chicken for about 15 minutes or until no pink remains. Grill pineapple slices for 5 minutes.
Serve with white rice.
Bavarian Pretzel Rolls


Ingredients:
warm water, honey, flour, salt, butter, water, baking soda, salt

Directions:
In a mixer bowl, add yeast and 1 1/2 cups warm water and let stand for about 5 minutes until it foams and smells yeasty.
Add sweetener, flour, salt, and melted butter. Mix with the dough hook until it forms a dough ball, about a couple minutes.
Cover and let rise about 1 hour. Punch down and turn ball on a lightly floured counter.
Roll dough into a "rope" and cut into the approximate sizes you want your rolls - about 12-16 rolls is reasonable. Shape into rolls. You can try pulling the dough balls inside out and pinching the edges together on the bottom to form a nice rounded top and a flatish bottom. Don't make it more difficult than it has to be; they taste good even if they don't look perfect!
Put the rolls on a parchment lined cookie sheet or two (they won't rise much more]. Cover and let rise another 30 minutes.
Pre-heat oven to 425 °F.
Heat 2 quarts of water to boiling.
When water is boiling and rolls have risen, slowly pour baking soda into the water. Be careful! If you pour too quickly, the pot may boil over. Baking soda  is a fine powder, providing plenty of nucleation points for steam bubbles to form, and it releases some gas when it contacts the water, to boot.
Use a slotted spoon or spatula to east the rolls into the baking soda bath and poach for about 30 seconds on each side (the more time they poach the crustier, browner, and more authentic they'll be -- the less time in the bath the more like mall pretzels they'll be -- both are good, it's up to you].
Use slotted spoon to remove from bath and place back on cookie sheets.
While still damp, sprinkle with pretzel or kosher salt and score top with a knife in a plus (+] shape to allow the rolls to expand attractively while baking.
Bake at 425 °F for about 15 minutes or until caramel brown. (More or less depending on your oven and personal preference]. Rotate cookie sheets top to bottom and rear to front midway during baking, if you desire.
Serving suggestions:.
For breakfast: serve warm with Irish butter and strawberry preserves.
For snack: smear with cheddar cheese spread
For lunch/dinner: cut in half and top with thin sliced roast beef and smoked Gouda cheese; broil until cheese is brown and bubbly.
Or just eat them plain!
Tilapia Pockets With Cilantro-Lemongrass Mojo


Ingredients:
lemongrass, fresh cilantro leaves, fresh mint leaves, fresh mint leaves, extra virgin olive oil, garlic cloves, paprika, salt, sherry wine vinegar

Directions:
Preheat your oven to 350 degrees F.
Place the lemongrass, all but 2 tablespoons of the cilantro, 1/2 cup of the mint, 1/2 cup of the oil, garlic, jalapenos, paprika, and salt in a food processor or blender and process until smooth. Add the remaining 1/2 cup of oil and vinegar and process until smooth. Place the fish fillets in a large baking dish, cover with the mojo and turn to coat. Marinate fish for up to 1 hour.
Place 4 (16-inch] long pieces of parchment paper on your work surface with the short half facing you. Crease each down the middle. Place a fillet in the center of the bottom half of the rectangle and pour about 1/4 cup of the mojo over each fillet and sprinkle with the remaining 2 tablespoons of cilantro. Fold the top half of over the fillet so that the top and bottom edges meet. Tightly crimp and fold the edges of the parchment working from 1 end around to the other to seal the package. Place the packets on a baking sheet and bake for 9 to 10 minutes for 3/4-inch thick fillets or up to 12 minutes for 1-inch thick fillets.
Place the fish packets on a large serving dish and open the packets tableside. Serve with juices from the packet and sprinkled with the chopped cilantro and mint leaves.
Kerry's Beany Salad
Category: salad
By Anonymous

Yummy, yummy, yummy salad with black beans, rice, corn and other good stuff. Its' a good idea to prepare the rice and barley ahead of time that way you can just throw the salad together.

Ingredients:
½ cup pearl barley
½ cup long-grain white rice
1 cup canned black beans, drained
1 cup canned kidney beans, drained
1 cup whole corn kernels, cooked
½ cup chopped green onions
1  red bell pepper, chopped
¼ cup chopped fresh cilantro
8 leaves lettuce
¼ cup red wine vinegar
1 clove garlic, minced
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon crushed red pepper flakes
¼ teaspoon ground black pepper
½ cup olive oil

Directions:
In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool. In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well. To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 379
Fat: 19 g
Saturated fat: 2.6 g
Carbohydrates: 47.7 g
Sugars: 2.5 g
Dietary fiber: 8.5 g
Protein: 7.8 g
Sodium: 476.5 mg
Apple Cider Cinnamon Oatmeal


Ingredients:
apple cider, water, quick-cooking oats, cinnamon, nutmeg, brown sugar, apple

Directions:
"Put cider, water, and apples in a sauce pan and bring to a boil on high heat. Add oats, cinnamon, and nutmeg. Bring back to a boil and then reduce heat to low. Cook for about 2 minutes or so. Add more oats and cook longer if it’s too thin. Add brown sugar and mix well if you want it sweeter."
Farmgirl's Easy Cut Cookies


Ingredients:
butter, sugar, vanilla, whole wheat pastry flour, baking soda, salt

Directions:
mix butter and sugar., add egg white and vanilla., mix dry ingredrients, add to wet., wrap in plastic and chill for 30 minutes or more., preheat oven 350., sprinkle flour on board and rolling pen., roll out dough and cut with shapes., cook on greased sheets for 10-12 minutes., cool on cookie sheet., decorate as desired.
Herb Roasted Mushrooms


Ingredients:
cremini mushroom, fresh rosemary, fresh thyme, kosher salt, fresh ground black pepper, olive oil, lemon juice

Directions:
"Toss whole mushrooms with remaining ingredients and bake at 350F for 30-35 minutes."
Baskin-robbins Cappuccino Blast (my Version)


Ingredients:
brewed coffee, milk, granulated sugar, vanilla ice cream, cinnamon

Directions:
Combine the coffee, milk and sugar in a blender.
and mix on medium speed for 15 seconds to dissolve.
sugar.
Add ice cream and ice then blend on high speed.
until smooth and creamy.
Pour drink into two 16-oz.
glasses.
If desired, add whipped cream to the top of each drink followed by a sprinkle of cinnamon.
Makes 2 large drinks.
Shopska Salad


Ingredients:
tomatoes, cucumbers, green bell pepper, red bell pepper, spring onion, fresh parsley, olive oil, feta cheese, black olives

Directions:
Roast the red bell pepper directly on the gas flame, wrap it in foil or plastic wrap for a few minutes, peel and allow to cool.
Put the tomatoes, cucumber and green bell pepper in a salad bowl.
Dice the red bell pepper and add it to the tomato mixture.
Add the spring onions and parsley.
Season with a pinch of salt.
Be careful when seasoning with salt because the cheese is already salty, so don't add too much salt.
Sprinkle the olive oil over it.
Mix carefully.
Add the crumbled cheese.
Garnish with black olives and parsley.
Serve.
Baked Stuffed Shrimp with Ritz Crackers®
Category: seafood
By Julie Cahoon

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Ingredients:
2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5  saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4  sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20  jumbo shrimp, peeled and deveined

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray. Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well. Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp. Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking. Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 601.2
Fat: 27 g
Saturated fat: 9.9 g
Carbohydrates: 44.4 g
Sugars: 6 g
Dietary fiber: 1.6 g
Protein: 42.2 g
Cholesterol: 318.1 mg
Sodium: 1410.4 mg
Cider Braised Brussels Sprouts


Ingredients:
Brussels sprout, butter, garlic clove, apple cider, fresh ground pepper, salt

Directions:
Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for  about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions].  Drain.
Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant.
Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce.
Add salt and pepper to taste and serve immediately.
Strawberry, Kiwi Margarita


Ingredients:
triple sec, frozen strawberries, kiwi, lime juice, kiwi, sugar, salt

Directions:
Sugar or Salt may be applied to rim of glass if wanted., Just dip the rim into the lime juice then into sugar or salt., Place all ingredients into blender with 2-4 ice cubes., Blend till smooth., Pour into glass, Garnish & Enjoy!
Cabernet Burgers


Ingredients:
brown sugar, lean ground beef, salt, black pepper

Directions:
Combine wine and brown sugar and simmer until reduced to about 1/2 - 3/4 cup (depends how potent you want the wine flavor], about 25-30 minutes.  Let cool.  This can be made ahead of time, or in a larger batch and stored in a bottle in the fridge.
Combine the beef, glaze, salt and pepper and gently mix.  The beef should take on a much deeper red shade from the wine.
Shape into 4 patties, make sure to make an indent in the center with your thumb or the back of a teaspoon to compensate for the rising while cooking.
Grill over direct high heat for about 8-10 minutes per side, turning only once.  You can also brush them with some additional glaze while cooking.