xiaoxl/recipe_data huggingface dataset:
Mini Strawberry Swirl Cheesecakes (Light)


Ingredients:
light ricotta cheese, 2% fat cottage cheese, low-fat sour cream, egg, vanilla, sugar, flour

Directions:
Preheat the oven to 350°F  Line one 12-cup muffin tin with paper muffin liners.
In a food processor, combine ricotta cheese, cottage cheese, sour cream, egg, vanilla, sugar and flour; purée until smooth. Divide the mixture among the prepared muffin cups. Place a dollop of strawberry jam in each muffin cup and use a butter knife to swirl it around gently.
Set the muffin tin in a larger pan. Pour enough hot water into the pan to come halfway up the sides of the muffin cups.
Bake in the centre of the oven for 20 to 25 minutes or just until the muffins are set.
Remove the muffin tin from its water bath. Let the tin cool on a wire rack. Chill.
Not Your Ordinary BLT Sandwich


Ingredients:
tomatoes, iceberg lettuce, bacon, green onion, feta cheese

Directions:
Preheat oven to 400°F.
Use tomatoes held at room temp till fully ripe. Quarter tomatoes & remove the seedy moist centers so only the "meat" of the tomato is used. Coarsely chop tomato meat, place in a lrg bowl & set aside.
Slice off the top of each hard roll & remove the center for a later use. Brush inside of rolls (& their tops] w/2 tbsp of the creamy dressing. Bake till lightly toasted (about 5 min] & set aside.
Add the lettuce, bacon, green onions, feta cheese & remaining Caesar dressing to the bowl w/the tomatoes & toss till well-mixed.
Spoon BLT mix into toasted bread shells. Place tops of rolls over the filling & serve immediately.
NOTES: If you want to do the prep ahead, but serve later  --  delay the final step till just prior to serving. Sliced avocado also makes a nice "extra" w/this sandwich.
Southwest Potato Frittata


Ingredients:
"colby-monterey jack cheese"

Directions:
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
Sprinkle with cheese. Cut into 4 wedges to serve.
COOK'S TIPS: Use Ro*Tel® Mild Diced Tomatoes & Green Chilies for a milder flavor, if desired.
Black Bean and Corn Salad


Ingredients:
black beans, corn, roma tomatoes, red bell pepper, red onion, green onion, pineapple, cilantro leaf, red wine vinegar, lime, juice of, honey, salt, black pepper, ground cumin

Directions:
"Mix all ingredients in a bowl and refrigerate for  at least 1 hour."
Dinner Rolls


Ingredients:
warm water, active dry yeast, skim milk, light butter, sugar, salt, eggs, all-purpose flour, sesame seeds

Directions:
Place warm water in a small bowl; stir in yeast and sugar, and let stand until foamy.
In a large bowl, whisk together milk, butter, salt, and 2 eggs. Whisk in yeast mixture when it's foamy.
Using a wooden spoon, stir in 6 cups flour, 1 cup at a time, until you have a soft, shaggy dough. The dough will be sticky, but resist the urge to add more flour: too much flour will result in overly dense rolls.
Transfer dough to a floured work surface; knead until smooth and elastic (at least 5 minutes]. The dough will stick to your fingers, which is a sign that it's exactly the consistency you want.
Using a butter spray, line the inside of a large bowl; the bowl needs to be large enough to allow the dough to expand to double its size. Place dough in bowl, turning to coat in butter spray. Cover bowl with plastic wrap or a kitchen towel. Let stand in a warm spot until dough has doubled in size, at least 1 hour.
If you want a more rich flavor - and you have the time - seal the bowl securely with plastic wrap and place in the refrigerator overnight. This will deepen the flavor of the rolls.
Use non-stick canola oil spray to line the compartments of muffin pans. Divide dough into quarters. Roll each into a tube that's about 1 inch in diameter. Cut into 1 inch pieces and roll each into the shape of a ball. Arrange dough balls in the compartments of the muffin pans.
Cover pans loosely with plastic wrap; let stand in a warm spot until rolls have doubled in size. This will take at least 1 hour.
Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Sprinkle sesame seeds onto rolls if desired.
Bake for 10 minutes, then rotate pans 180 degrees. Bake for another 10 minutes until golden brown.
Teri's Country Fried Steak


Ingredients:
eggs, water, flour, seasoning salt, garlic powder, ground black pepper, onion powder, chili powder, chicken bouillon cube, milk

Directions:
Mix the egg and water for an egg wash.
Add the seasonings to the flour and mix well.
Reserve 3 or 4 Tablespoons of the seasoned flour to use in the gravy.
Dip each steak into the seasoned flour, then dip into the egg wash, thent back into the seasoned flour, coating each steak well.
Heat the vegetable oil to about 350 degrees F in a large skillet. Oil should be deep enough to cover the steaks.
Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil.
When all steaks are cooked, pour off all but 2 tbls of the oil and the drippings.
Add 3-4 Tbls of the reserved seasoned flour.
Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown.
Remove from the heat and add the milk and chicken bouillon.
Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens.
Serve with mashed potatoes and a vegetable, with the gravy spooned over the steaks.
Campari Royal


Ingredients:
Grand Marnier, orange

Directions:
Fill a highball glass with ice cubes.
Add in Campari, Grand Marnier, and orange juice; stir.
Garnish with orange wheel.
Crunchin' Munchin' Fruit Stuffin'


Ingredients:
granola cereal, celery, onion, butter, dried cranberries, apple, eggs

Directions:
1. In sauté pan melt butter. Add chopped celery and onions and sweat over medium/low heat until vegetables are tender. Do not heat too high, avoid browning. Set aside.
2. Mix chopped apples, dried cranberries with Cranapple Crunch Granola. Add the celery and onions and mix until combined. If granola pieces are too big, break into smaller pieces. Mix in eggs. Place in a lightly greased casserole dish. Bake at 350°F for 30 minutes. Serve with all the fixings and enjoy!
*TIP Dairy-free options: use 1/4 cup plus 1 tbsp EarthBalance margarine (contains soy] or Spectrum shortening in place of butter.
**TIP Egg-Free option: use 1 tbsp Ener-G Egg Replacer mixed with 4 tbsp warm water.
Easy Vegan Pumpkin Pudding or Pie Filling Uses Nasoya Tofu!


Ingredients:
pumpkin puree, brown sugar, vanilla, lemon juice, ground ginger, allspice, cinnamon, ground cloves

Directions:
Blend the soy and pumpkin together, either by whisking together with a whisk or fork, or pulse low in a blender or food processor until fully blended.
Add the brown sugar, pulse again.
Add the vanilla and lemon juice, pulse again.
Add the dry spices and blend well.
Enjoy it cold garnished with some fresh mint leaves if you want to eat it as pudding, or bake in a pie crust at 350 for 35-40 minutes for your vegan Thanksgiving!
BEEF MEATLOAF


Ingredients:
lean ground beef, eggs, ketchup, oregano, black pepper, hot water

Directions:
Preheat oven to 350ºF. In a large bowl, mix all ingredients well except can of tomatol. Transfer meat mixture in a 9x5x3” loaf pan. Cover with cream of tomato soup.
Transfer to preheated oven and cook for 1 to 1:10 hours. Remove from heat and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies. Makes 4 servings.
Coffee Royal


Ingredients:
sugar, brandy, Bourbon

Directions:
In a coffee mug, disslove sugar in a small amount of hot coffee., Add brandy or bourbon., Fill with hot coffee., Stir, and top with whipped cream.
Zucchini-Lime Bread


Ingredients:
pistachios, lime, cardamom, sweetened flaked coconut, ginger, zucchini, flour, sugar, eggs, salt, baking soda, baking powder

Directions:
Preheat oven to 325. Spray or grease 2 loaf pans very well.
Place nuts, lime zest, cardamom, coconut, ginger and mace in food processor. Pulse until mixture resembles very coarse meal. Set aside.
Place remaining ingredients in large mixing bowl/stand mixer in order listed. Add nut/lime/coconut mixture.
Beat on low 1 minute.
Beat on medium 1 minute.
Pour into 2 loaf pans and bake at 325 for 1 hour; check for doneness. Generally done by 1 hour 15 minutes, depending on oven.
Remove and let cool in pans 5 minutes; then turn out onto cooling rack.
Mix a glaze: juice of 1 lime with enough confectioner's sugar to make it drizzly. Drizzle over cooled loaves.
Gobble-Bolognese Spaghetti


Ingredients:
olive oil, ground turkey, dried oregano, tomatoes with basil, spaghetti, heavy cream

Directions:
Heat the oil in a large saucepot over medium-high heat. Add the mirepoix and a generous pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes. Add the turkey, generously season with salt and pepper, and cook, stirring to break the meat into tiny pieces, until cooked through, about 5 minutes.
Stir in the oregano and tomatoes and simmer until thickened, about 10 minutes. Meanwhile, cook the spaghetti according to the package’s directions.
Remove the sauce from the heat and stir in the cream. Season to taste with salt and pepper. Transfer 3 cups sauce to an airtight container and refrigerate for the Three-Cheese Lasagna Hoagies. Mix the remaining sauce with the spaghetti and serve.
Tip: The sauce can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
Spicy and Sweet Cheesy Asparagus


Ingredients:
pine nuts, shallot, ground cayenne pepper, asparagus, white wine, honey, butter, flour, milk, gouda cheese, olive oil

Directions:
Preheat oil in frying pan. Preheat broiler.
Add pine nuts and shallots to frying pan and saute for about 1 minute.
Add asparagus to pan and season with cayenne pepper. Cook for about two minutes.
In a small mixing bowl, combine the white wine, honey, salt and pepper (to taste]. Add to asparagus and cook until asparagus is done (in my opinion, crispy to the bite].
In a small saucepan, melt butter over medium heat. Add flour and whisk until well blended.
Whisk in milk gradually until mixture is smooth. Add salt and pepper to taste and simmer for about 3 minutes.
Remove the pan from heat and whisk in 3/4 cup cheese until melted and blended.
Spoon sauce on top of asparagus.
Add remaining gouda and place under broiler until cheese is bubbly.
The Best Coffee Lover's Coffee Cake


Ingredients:
all-purpose flour, instant coffee granules, cinnamon, light brown sugar, salt, butter, sour cream, baking soda, egg, walnuts, pecans

Directions:
Combine flour, coffee granules, salt, baking soda, cinnamon and brown sugar in a large sized bowl.
Mix well.
Keep aside.
In another bowl, beat an egg until light and frothy.
Add butter and mix well.
Add the dry ingredient mixture alternating with the sour cream.
Mix well.
Add nuts.
Mix.
Pour into a greased 9 inch cake tin.
Bake at 180C for 40 minutes or till a wooden toothpick inserted in the center comes out clean.
Allow to cool completely on wire racks.
Slice and serve for a wonderful breakfast dish to go with your morning or afternoon coffee.
Enjoy while you sing- Ring out the old, Ring in the new, Ring Happy Bells across the snow!
Ho!
Ho!
Ho!
Happy New Year!
Tomato-Bow Tie Salad


Ingredients:
bow tie pasta, tarragon vinegar, water, diced tomatoes with juice, scallions, fresh parmesan cheese

Directions:
Boil pasta in salted water until al dente. Drain., Combine dressing mix, vinegar, water and oil., Add tomatoes, scallions and cheese., Pour mix over cooled pasta., Chill at least 1 hour.
Lemon Berry Tartlets (With Puff Pastry)


Ingredients:
frozen puff pastry, all-purpose flour, egg, fresh blackberries, confectioners' sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C].
Line a baking sheet with parchment paper or a silicone baking mat.
Place frozen puff pastry sheet on a work surface dusted with flour.
Allow to thaw for 2 to 3 minutes.
Using a 1 1/2 to 2-inch round cookie or biscuit cutter, cut out 12 round pieces.
Place pastry rounds on the prepared baking sheet.
Using a slightly smaller round cookie or biscuit cutter, cut out inner circles in each pastry round, leaving them in place.
Brush each pastry round with beaten egg.
Bake in the preheated oven until browned and puffed, 13 to 15 minutes. Allow to cool completely before filling.
Cut around the small inner circle of each pastry round and gently push it down.
Fill each tartlet with lemon curd and top with a blackberry, or any fresh berry.
Dust with confectioners' sugar.
Chicken & Southern-Style Noodles


Ingredients:
chicken breasts, celery ribs, sweet onion, real butter, basil, chicken broth, water, parsley, eggs, salt, ground pepper, shortening, water, flour, chicken broth, water, flour, cornstarch, cold water, onion powder

Directions:
Dice celery, carrots and onion and place in large stock pot.
Add chicken breast, 6 cups chicken broth and 5 cups water, basil, salt and pepper to taste and 2 TBS butter.
Bring to a boil then turn to medium to medium high heat and boil for 1 1/2 hour.
While chicken is boiling make noodles.
In large mixing bowl add 2 cups flour, parsley, eggs, 2 pinches of salt and 1/2 tsp ground pepper, shortening and stir.
Once dough starts to form flour both hands and knead. Keep adding additional flour a little at a time until the dough quits sticking to your hands.
Turn dough onto floured surface and with a floured rolling pin roll to 1/8 inch thickness.
Using a pizza cutter cut noddles into thin 1 - 1 1/2 inch strips
Lightly dust with flour.
Sprinkle with onion powder.
Cover with paper towels and let dry.
Take chicken out of pot and let cool then de-bone and shred using two forks to shred
Add chicken back to pot and bring back to a boil.
Add the additional chicken broth and water  and bring back up to a boil.
Add noodles one at a time quickly to pot.
In a small dish mix the cornstarch and cold water and make into a slurry then add to stock pot.
Stir noodles every couple minutes to keep noodles from sticking to each other and cook for 20-30 minutes.
Take one noodle out and taste to see if it's done which you can tell by it's firmness and less floury taste.
Healthy Salad


Ingredients:
artichokes, cucumbers, cilantro leaf, cherry tomatoes, lemon juice, olive oil, ground black pepper, chives

Directions:
1Preheat the oven 325 degrees F. Toast the pita cubes for five minutes. Let it cool completely.
2In a salad bowl (or a large bowl if you don't have a salad bowl], combine the baby cucumbers, canned artichokes, cilantro, cherry tomatoes, and cheese and toss. Add the pita cubes, which should not be hot or it will melt some of the cheese and warm the vegetables, which should not happen.
3In a small bowl combine the lemon juice, olive oil, black pepper and chives (I know it's not much of a dressing, but it does add some taste to the salad]. Add to the salad and combine well.
4Refrigerate for 30 minutes before serving.
Lower Fat Reuben Bites


Ingredients:
lowfat swiss cheese, alfalfa sprout

Directions:
Preheat oven to 400°F.
Arrange bread slices on a nonstick baking sheet. Bake 5 minutes or until lightly toasted.
Spread 1 teaspoon dressing onto each bread slice; top with pastrami, folding slices to fit bread slices. Sprinkle, evenly with cheese.
Bake 5 minutes or until hot. Top evenly with sprouts. Transfer to serving plate. Serve immediately.
Turkey Fillets in Wild Mushrooms


Ingredients:
turkey tenderloins, butter, cremini mushrooms, shiitake mushrooms, shallot, low sodium chicken broth, dry sherry, tarragon leaves

Directions:
Melt two tablespoons butter in a large skillet or heavy sauté pan. Fry turkey for 1-2 minutes on each side. Remove season with salt and pepper, stirring well.
Melt remaining butter, adding prepared mushrooms and shallots.
Season with salt and pepper. Cover and cook, rather slowly, until wilted, about 5 minutes. Uncover and cook 5-8 minutes longer.
Stir in the broth, sherry and half of the herbs. Bring to the simmer and cook to coating consistency.
Add turkey fillets to rewarm without simmering. Stir in reserved herbs. Serve at once.
Creamy Chicken-Spinach Soup


Ingredients:
fat-free chicken broth, frozen chopped spinach, nonfat milk, dried thyme, pepper

Directions:
Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
Add in soup and remaining ingredients, stirring well.
Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.
Middle Eastern Burgers


Ingredients:
ground beef, garlic cloves, onion, egg, pine nuts, ground cumin, cinnamon, mint leaf, olive oil

Directions:
Combine ground beef, egg, onion, garlic, nuts, lemon juice and spices in a large bowl.
Form patties and fry over medium-high heat until cooked through (about 10-15 minutes].
Serve in naan and top with hummus, and if you're feeling adventurous, a little chili oil to spice it up!
Coney Island Sauce - Flint Style


Ingredients:
hamburger, tomato paste, water, mustard, chili powder, garlic clove, onion, cumin

Directions:
Do not precook hamburger., Combine all ingredients in 2 quart., saucepan., Cover and cook on medium heat for 1 hour., Stir occasionally, blot to remove excess fat and liquid., Serve over cooked hot dogs.
San Francisco Sourdough Bread
Category: bread
By Donna

Use a good sourdough starter, one you have tended to, for best flavor.

Ingredients:
4 ¾ cups bread flour
3 tablespoons white sugar
2 ½ teaspoons salt
1 (.25 ounce) package active dry yeast
1 cup warm milk
2 tablespoons margarine, softened
1 ½ cups sourdough starter
1 extra large egg
1 tablespoon water
¼ cup chopped onion

Directions:
In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast.  Add milk and softened butter or margarine.  Stir in starter.  Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate. Turn dough out onto a floured surface, and knead for 8 to 10 minutes.  Place in a greased bowl, turn once to oil surface, and cover.  Allow to rise for 1 hour, or until doubled in volume. Punch down, and let rest 15 minutes.  Shape into loaves. Place on a greased baking pan.  Allow to rise for 1 hour, or until doubled. Brush egg wash over tops of loaves, and sprinkle with chopped onion. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.

Yields: 2 loaves

Calories: 145.2
Fat: 2 g
Saturated fat: 0.5 g
Carbohydrates: 26.4 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 11.2 mg
Sodium: 266.6 mg
Wine-Braised Brisket of Beef With Caramelized Pearl Onions


Ingredients:
beef brisket, kosher salt, fresh ground black pepper, red wine, all-purpose flour, garlic cloves, shallots, carrots, celery ribs, leek, fresh Italian parsley, fresh thyme, bay leaves, tomato paste, parsley

Directions:
Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
Preheat the oven to 350°F.
Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 2½ hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
V's Creamy Chocolate Pie


Ingredients:
milk, Jell-O chocolate pudding and pie filling

Directions:
POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.].
SPREAD 1-1/2 cups of the pudding onto bottom of crust.
Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.
Catch of the Day Lasagna


Ingredients:
tomato sauce, sockeye salmon, cottage cheese, French style green beans, eggs, monterey jack cheese

Directions:
Preheat oven to 350 degrees Fahrenheit.
Cook pasta according to package directions and set aside.
Chop peppers and add tomato sauce in a saute pan with drained mushrooms until heated through evenly adding canned salmon to the mixture at the end stirring to blend salmon with tomato sauce
In medium sized bowl combine cottage cheese, eggs and green beans together until thoroughly mixed.
In a 13" by 9" by 2" pan spread sauce to cover the bottom of the pan.
Place 3 noodles over top of sauce and then spread cottage cheese mixture over the noodles.
repeat the layers once more ending with tomato sauce on top and grated cheese covering everything on the surface of lasagna.
Place in oven for approximately one hour or until cheese and noodles are nicely melded together.