xiaoxl/recipe_data huggingface dataset:
Gateau Breton
Category: world-cuisine
By Dolce-Danielle

You won't believe how delicious this French gateau Breton is. Well, it's really a cross between shortbread and cake, something that is very common for European cakes.

Ingredients:
6  egg yolks
1 tablespoon water
1 ½ cups all-purpose flour
1 cup butter, softened
¾ cup white sugar
2 tablespoons cornstarch

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch springform pan. Mix 1 teaspoon egg yolk and water in a small bowl. Set aside for glazing the cake. Combine remaining egg yolks, flour, butter, sugar, and cornstarch in a large bowl. Mix with an electric mixer until dough is stiff and sticky, similar to cookie dough. Knead dough a little bit to bring it together. Press dough into the prepared pan with your hands. Brush glaze on top. Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C). Continue baking until golden brown, about 25 minutes more. Cool for 10 minutes. Slice cake crosswise.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch cake

Calories: 408.4
Fat: 26.5 g
Saturated fat: 15.8 g
Carbohydrates: 38.9 g
Sugars: 18.9 g
Dietary fiber: 0.7 g
Protein: 4.6 g
Cholesterol: 214.6 mg
Sodium: 170.1 mg
Great Grandma's Salad Dressing


Ingredients:
white sugar, flour, dry mustard, salt, butter, egg

Directions:
Mix all dry ingredients in a microwave safe bowl, making sure lumps are out of the mustard.
Beat in egg and liquid until smooth.
Microwave on medium for 3 minutes, whisk. Microwave again for 2 minutes, whisk.
When dressing is the consistency you like (don't overcook it], you can add the optional butter, but I no longer do.
chill and use with tuna salad or potato salad.
White Bean Dip


Ingredients:
white kidney beans, peanut butter, olive oil, garlic

Directions:
"Place all ingredients in the work bowl of a food processor fitted with blade and process until smooth."
Frogs on a Log


Ingredients:
celery, reduced-fat cream cheese, green olives

Directions:
Spread celery with cream cheese., Top with olives.
Little Pink Pearl (Non-Alcoholic)


Ingredients:
grapefruit juice, lime juice, orgeat syrup, red grapefruit

Directions:
Place a cocktail glass in the freezer to chill.
Place the grapefruit juice, lime juice and orgeat in a cocktail shaker and fill it halfway with ice. Shake vigorously until the outside of the shaker is frosted. Strain into the chilled glass and garnish with the grapefruit slice.
Baby Carrots With Dill Butter


Ingredients:
butter, fresh dill, fresh lemon juice

Directions:
"Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper."
Baked Chicken Strips with Dijon and Panko Coating
Category: meat-and-poultry
By Baykat

Wow, this is a new favorite! I can't believe how easy and how moist and good the chicken tasted. I made it exactly as posted, and my husband and I both loved it. It's in my regular meal rotation now. The chicken strips are first coated with a garlic-Dijon mustard mixture, then pressed in a panko bread crumb mixture before baking. The results is moist, delicious chicken with a slightly crunchy coating. Easy and delicious.

Ingredients:
2 tablespoons extra-virgin olive oil, divided
¼ cup Dijon mustard
2 cloves garlic, grated
2 cups panko bread crumbs
1 tablespoon smoked paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds boneless chicken breasts, cut into strips

Directions:
Preheat oven to 475 degrees F (245 degrees C). Pour 1 tablespoon olive oil on a paper towel and use to coat a cooling rack; place on a baking sheet. Mix mustard and garlic together in a bowl. Combine 1 tablespoon olive oil, panko, paprika, salt, and black pepper in a shallow bowl using a fork. Coat each chicken strip in mustard-garlic mixture; press in panko mixture until evenly coated. Place on the prepared cooling rack. Bake in the preheated oven until browned on the outside and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 4 servings

Calories: 409.3
Fat: 12.8 g
Saturated fat: 2.6 g
Carbohydrates: 42.2 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 41.4 g
Cholesterol: 96.9 mg
Sodium: 1305.7 mg
Buttery Skor Bars


Ingredients:
butter, icing sugar, vanilla, salt, flour

Directions:
Set oven to 300 degrees (oven rack to lowest position].
Prepare an ungreased 8-inch square baking pan.
Coarsley chop 1 chocolate bar into about 1/4-inch pieces; set remaining chocolate bar aside.
In a medium bowl using an electric mixer beat butter until smooth.
Gradually beat in icing sugar until light and fluffy.
Beat in vanilla and salt.
Using a wooden spoon stir in 1 cup flour JUST until mixed.
Stir in the remaining 1/4 cup flour with the chopped Skor bar pieces just until mixed.
Place the mixture into prepared baking pan, using lightly-floured fingers, pat mixture into an even thickness.
Using a fork pierce the dough all over.
Finely chop the remaining Skor bar then sprinkle over the dough.
Bake for about 35-40 minutes (300 degrees] until edges are deep golden and center is pale golden.
Remove from oven and immediately cut into 2-inch squares.
Cool completely in the pan.
Brunch Scones
Category: bread
By BIANCA123

I enjoy scones with morning tea or just an afternoon snack. Serve warm with clotted cream and strawberry jam.

Ingredients:
1 ¾ cups all-purpose flour
4 teaspoons baking powder
5 tablespoons unsalted butter
5 tablespoons white sugar
⅔ cup whole milk
½ cup currants
1  egg yolk, beaten

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet or line with baking parchment. Sift flour and baking powder into a medium bowl. Rub butter and sugar into flour to form a fine crumble. Make a well in center, and add milk and currants. Knead gently together, being careful not to over mix. Dough will be sticky. On a generously floured surface, roll out dough to 3/4 inch thickness. Stamp out 2 1/2 inch rounds with a plain pastry cutter. Transfer to prepared pan, and brush tops with egg yolk. Allow to stand for 15 minutes. Bake in preheated oven until risen and lightly golden on top, 12 to 15 minutes. Remove to a rack to cool.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 8 servings

Calories: 238.5
Fat: 8.7 g
Saturated fat: 5.2 g
Carbohydrates: 36.8 g
Sugars: 14.9 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 46.7 mg
Sodium: 191.2 mg
Healthier Apple Pie by Grandma Ople
Category: desserts
By MakeItHealthy

Apple pie is my favorite pie. I make it for holidays and just because sometimes too. I wanted to cut out some of the fat from the butter so I cut it down and eliminate the sugar. It makes it caramel and better for you.

Ingredients:
1 recipe pastry for a 9 inch double crust pie
¼ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup packed brown sugar
8  Granny Smith apples - peeled, cored and sliced

Directions:
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water and brown sugar, and bring to a boil. Reduce temperature and let simmer. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust.  Gently pour the sugar and butter liquid over the crust.  Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9-inch pie

Calories: 413
Fat: 21 g
Saturated fat: 7.4 g
Carbohydrates: 55.3 g
Sugars: 27.8 g
Dietary fiber: 5 g
Protein: 3.5 g
Cholesterol: 15.3 mg
Sodium: 240.1 mg
Chicken and Egg Salad
Category: salad
By Holly Jones

I made this chicken and egg salad while looking for a chicken salad with lots of protein and no sweet stuff.

Ingredients:
2 cups diced cooked chicken
3  hard-boiled eggs, diced
½  onion, chopped
1 stalk celery, diced
2 tablespoons mayonnaise, or to taste
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
1 pinch salt and cracked black pepper to taste

Directions:
Combine chicken, eggs, onion, celery, mayonnaise, cilantro, parsley, salt, and pepper in a big bowl; stir well. Taste and adjust salt, pepper, and mayonnaise to your liking. Place in the refrigerator to chill, about 3 hours.

Prep time: 25 mins
Total time: 3 hrs 25 mins
Yields: 4 servings

Calories: 274.4
Fat: 18.3 g
Saturated fat: 4.5 g
Carbohydrates: 3.7 g
Sugars: 1.9 g
Dietary fiber: 0.7 g
Protein: 22.5 g
Cholesterol: 216.2 mg
Sodium: 181.2 mg
Buckeye Cookies III
Category: desserts
By Sally Forsythe

These are like little peanut butter and chocolate balls. You basically mix it all up together. It is a perfect recipe to do at a sleepover or for parties. It is pretty simple and it really doesn't take too long. It takes about as long as chocolate chip cookies do, maybe a little longer, but if you love chocolate and peanut butter, you'll love this.

Ingredients:
1 ½ cups creamy peanut butter
½ cup butter, softened
1 teaspoon vanilla extract
2 ½ cups semisweet chocolate chips
2 tablespoons shortening
4 cups confectioners' sugar

Directions:
You'll need wax paper, a double boiler, a cookie pan, and a medium bowl. In the medium size bowl, mix peanut butter, butter, vanilla, and confectioners' sugar (mixture will be stiff). Shape into balls and place on a pan covered with wax paper. Place into the refrigerator. In double boiler, melt chocolate and shortening. Pour into bowl and dip balls with chocolate. Refrigerate for thirty minutes until chocolate is firm.

Yields: 3 - 4 dozen

Calories: 400.4
Fat: 24.4 g
Saturated fat: 10 g
Carbohydrates: 45.5 g
Sugars: 40.8 g
Dietary fiber: 2.7 g
Protein: 6.4 g
Cholesterol: 13.6 mg
Sodium: 137.9 mg
Regular Old Fruit Bowl


Ingredients:
cantaloupe, watermelon, pineapple, honeydew

Directions:
"cut into cubes and refridgerate."
Missionary's Downfall


Ingredients:
of fresh mint, pineapple ring, lime juice, honey syrup, rum

Directions:
Combine all ingredients in a blender with about 1/1/2 cups ice.  Puree until smooth.  If too thick, add a little pineapple juice or extra rum, to taste.  It should look like a slushy minto pesto.  Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2-3 inches above rim of glass.
Note:  To make honey syrup, combine equal measures of honey and water, and stir well.
Caramel Bars


Ingredients:
flour, brown sugar, oatmeal, salt, baking soda, butter, milk, chocolate chips

Directions:
.Mix flour,brown sugar, oatmeal,salt,baking soda, and butter.
Reserve 1 cup and press remaining into ungreased 9 x 13 pan. Bake for 15 mins.at 350 degrees.
Melt 32 caramels in 5 tablespoons of milk.
Sprinkle chocolate chips on crust while hot.
Dribble caramel over chocolate chips.
Sprinkle remaining crust on top.
Bake for 10 to 15 minutes.
Low Fat Whole Wheat Banana Pancakes


Ingredients:
whole wheat flour, unbleached all-purpose flour, sugar, Splenda sugar substitute, salt, cinnamon, cocoa powder, baking powder, vanilla extract, water, skim milk, bananas, egg substitute

Directions:
Combine the sugar, baking powder, cinnamon, cocoa, and salt, sift in the flour (to remove some of the larger pieces particularly in whole wheat flour], and mix.
Mash the bananas.
Add the water, skim milk, vanilla, and egg to the mashed bananas and mix.
Combine the wet and dry ingredients and stir.
Heat the griddle to medium/medium-high, and spray with non-stick cooking spray.
Pour the batter into the griddle.  Flip when bubbles appear.  Cook until golden brown on both sides.
Sweet and Spicy Green Beans
Category: side-dish
By COOKOFTHEHOUSE

The flavors of this side dish are intense! It is great as a starter to an Asian menu, or as a significant addition to a light stir-fry meal.

Ingredients:
¾ pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

Directions:
Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey. Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for  3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 58.7
Fat: 2.4 g
Saturated fat: 0.2 g
Carbohydrates: 8.6 g
Sugars: 2.9 g
Dietary fiber: 3 g
Protein: 2.1 g
Sodium: 513 mg
Dressed up Pina Colada


Ingredients:
light rum, coconut milk, crushed pineapple, maraschino cherry

Directions:
Make a zig-zag pattern of chocolate syrup on the inside of the glass while turning the glass.
Blend rum, coconut milk and pineapple, with 2 cups of crushed ice, on high for a few seconds, until all large chunks of ice are gone.
Pour into glass.
Top with whipped cream and a cherry.
Bean and Barley Stew


Ingredients:
dry pinto beans, dry pinto beans, pearl barley, onions, garlic cloves, carrot, celery root, pepper, celery, water, sea salt, ground black pepper

Directions:
Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
Meanwhile, make a mirepoix (soffritto or Holy trinity] from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 – 30 minutes.
Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente].
Season with ground black pepper and serve.
Graham Cracker Crust
Category: desserts
By Carole

A no-bake recipe using softened butter instead of melted butter. I find this produces a better consistency for the crust.

Ingredients:
1 ½ cups graham cracker crumbs
6 tablespoons butter, softened
⅓ cup white sugar

Directions:
Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top. Refrigerate at least 1 hour before filling.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 1 9-inch pie crust

Calories: 175.2
Fat: 10.2 g
Saturated fat: 5.7 g
Carbohydrates: 20.4 g
Sugars: 13.2 g
Dietary fiber: 0.4 g
Protein: 1.2 g
Cholesterol: 22.9 mg
Sodium: 156.6 mg
Baby Food - Banana Teething Biscuits


Ingredients:
brown sugar, eggs, flour, baking powder, baking soda

Directions:
Combine ingredients and stir only until smooth. Pour into a greased loaf pan.
Bake at 350 degrees F for about 1 hour or until firmly set.
Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
Mccormick's Spanish Chicken Skillet


Ingredients:
flour, salt, chicken, olive oil, bell pepper, onion, garlic, diced tomatoes, chicken broth, paprika, garlic powder, thyme, black pepper, crushed red pepper flakes

Directions:
Mix all the spices and then combine them with the 1/4 cup of flour.  Put 2 tablespoons of the spiced flour into a large ziptop bag along with the chicken and shake to coat.
Heat the olive oil in a skillet and cook chicken pieces till lightly browned (3-4 minutes per side].  Remove to a plate when cooked.
In same pan, sautee the peppers, onion and garlic and cook slightly.  Add the tomatoes and heat through.
In a bowl with a lid (I used my blender], combine the cold chicken broth with the leftover flour mixture and then add to the veggies.  Stir well.  Add cooked chicken back in and let simmer for 10-15 minutes.  Sauce should thicken as the liquid comes to a gentle boil.
We served it over yellow rice.
Chef John's Chocolate Granola
Category: breakfast-and-brunch
By Chef John

Don't be deceived by its indulgent, chocolaty flavor--this granola contains less sugar than most. Introducing cocoa into the mix not only makes it delicious, but it also makes it better for you! Possibly... The point is this really tastes great, with a pronounced chocolate flavor, and would make a wonderful treat for chocolate lovers and hippies alike.

Ingredients:
⅓ cup packed brown sugar
¼ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon vanilla extract
¾ teaspoon kosher salt
1 pinch cayenne pepper  (Optional)
3 tablespoons unsweetened cocoa powder
2 cups rolled oats
¾ cup chopped almonds

Directions:
Preheat the oven to 250 degrees F (120 degrees C). Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet. Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 3 1/2 cups

Calories: 128.2
Fat: 5.5 g
Saturated fat: 0.7 g
Carbohydrates: 18.4 g
Sugars: 8.8 g
Dietary fiber: 2.2 g
Protein: 2.8 g
Sodium: 105.8 mg
Old-Fashioned New York-Style Cheesecake


Ingredients:
graham cracker crumbs, unsalted butter, sugar, cream cheese, sugar, lemon, zest of, orange, zest of, vanilla extract, all-purpose flour, eggs, sour cream

Directions:
Preheat oven to 375 degrees F.
Butter the bottom of a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well.
Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.
When completely cooled, butter the sides of the pan.
Increase oven temperature to 500 degrees F.
In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.
Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition.
Add the sour cream and mix until smooth. Pour mixture into prepared pan and bake for 12 minutes.
Reduce oven temperature to 200 degrees F and bake for 1 hour more.
Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.
To serve, Slice with a knife dipped in hot water and wiped with a clean cloth, and serve.
Favorite Croutons


Ingredients:
olive oil, canola oil, garlic powder, garlic, salt, basil

Directions:
Pre-heat oven to 350 Degrees F., Spread aluminum foil over a cookie sheet and set aside., In a medium sized bowl, mix together the oil and spices., Stir well to blend., Add bread pieces and toss to coat well., Spread bread pieces out in single layer on foil lined cookie sheet., Drizzle any remaining oil over bread and place in oven., Bake for about 15 minutes, or until lightly browned., Turn once halfway through baking time to brown, evenly., Watch closely to prevent burning.
Beef and Cabbage Stew
Category: soups-stews-and-chili
By Paul

I agree that this is a very good recipe. My 93-year-old mother-in-law has recently told me that this is the best meal I have ever brought her, and there have been many. All the veggie prep can be done while the onions and bay leaves are simmering. I do add more broth when the veggies go in. The cabbage will add a significant amount of water but the beef flavor is key. It will freeze great in resealable bags for a quick meal so I normally double the recipe when going to this effort, which in my opinion is well worth it. The 2 hour simmering step for the beef can be done the day before.

Ingredients:
1 ½ pounds beef stew meat, cut into 1-inch pieces
1 cube beef bouillon
2 cups beef broth
1 large onion, chopped
¼ teaspoon ground black pepper
1  bay leaf
2  potatoes, peeled and cubed
4 cups shredded cabbage
2  celery ribs, sliced
1  carrot, sliced
1 (8 ounce) can tomato sauce
salt to taste

Directions:
Cook and stir stew meat in a large saucepan or Dutch oven over medium heat until browned on all sides, 10 to 15 minutes. Drain any excess grease. Stir beef bouillon into beef broth in a bowl until dissolved; pour over stew meat. Add onion, black pepper, and bay leaf; cover and simmer until stew meat is very tender, at least 2 hours. Add potatoes, cabbage, celery, and carrot; cover and simmer until potatoes are tender, 30 to 45 more minutes. Stir tomato sauce and salt into the stew; simmer, uncovered, until tomato sauce is fully incorporated and flavors have blended, 15 to 20 minutes.

Prep time: 15 mins
Cook time: 2 hrs 55 mins
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 318
Fat: 15.8 g
Saturated fat: 6.2 g
Carbohydrates: 21.5 g
Sugars: 5.6 g
Dietary fiber: 4.4 g
Protein: 22.6 g
Cholesterol: 62.7 mg
Sodium: 689.8 mg
Southwestern Chorizo Quesadillas


Ingredients:
flour tortillas, monterey jack pepper cheese, smoked cheddar cheese, chorizo sausage, andouille sausage, scallions, plum tomatoes, fresh cilantro, coarse salt

Directions:
Preheat a nonstick skillet or griddle pan to high heat; blister a flour tortilla for 20 seconds, flip.
Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions.
Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula.
Cut quesadillas into 4 wedges and top with salsa.
For salsa, combine tomatoes, onion, cilantro and salt in a small bowl and spoon over wedges of quesadilla, as you snack.
Southern Living's Stuffed Strawberries


Ingredients:
strawberries, cream cheese, pecans, powdered sugar

Directions:
Dice two of the strawberries and set aside.
Cut a thin slice from stem end of each remaining strawberry, forming a base for strawberries to stand on.  Cut each strawberry into four wedges, starting at pointed ends and cutting to but not through stem ends.
Beat cream cheese until fluffy.  Stir in diced strawberries, nuts, powdered suar, and liqueur.  Pipe about 1 teaspoon mixture into each strawberry.