xiaoxl/recipe_data huggingface dataset:
Walnut Cranberry Pinwheel Cookies


Ingredients:
unsalted butter, sugar, egg, vanilla, all-purpose flour, baking powder, kosher salt, fresh cranberries, sugar, water, cinnamon stick, nutmeg

Directions:
Make the cookie batter: Place 3/4 cup walnuts into the bowl of a food processor and pulse until they are finely ground; remove them from the bowl and set aside. Place the butter and sugar in the food processor. Process until well blended and light yellow. Scrape down the sides and add the egg and vanilla. Blend until they are thoroughly incorporated. Scrape down the bowl and add the flour, baking powder, salt, orange zest and reserved walnuts. Pulse until the flour is just incorporated. Transfer the dough to a lightly floured surface.  Knead lightly until it forms a ball, flatten it, cover in plastic wrap and refrigerate for at least 2 hours.
Make the jam: In a small pot, stir together the cranberries, sugar, water, cinnamon stick and nutmeg. Bring the mixture to a boil over medium heat. Reduce to a simmer and cook for 5 minutes or until the mixture begins to thicken. Strain out the cranberries and transfer them to the bowl of the food processor. Pour the liquid back in the pot and reduce it by half so it’s more syrupy. Add the liquid to the food processor with 1/2 cup walnuts and pulse to blend until the jam is only slightly chunky. Refrigerate until cold.
Roll the cookies: On a flat, floured surface, roll the dough into a 10 by 15-inch rectangle.  Spread the cranberry jam in an even layer, leaving a 1-inch edge on all sides. Roll up carefully and tightly, like a jelly roll to form a 15-inch long log. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight.
Bake the cookies: Preheat oven to 375°F. Cut the dough into 1/2 inch thick slices and arrange them (with some distance between each] on a baking sheet. Bake for 12-15 minutes or until edges are light brown.
Brown Sugar-Cinnamon Bacon Skewers


Ingredients:
light brown sugar, cinnamon, bacon

Directions:
Mix brown sugar and cinnamon together in a small bowl.
Lay strips of bacon flat and rub with half the sugar mixture.
Turn strips over and repeat with the remaining sugar mixture.
Wrap each piece of bacon tightly around a skewer.
Transfer to the broiler pan (do not use a cookie sheet, it will not work].
Bake until crisp and a lovely brown, about 20-25 minutes.  No oven temp was given in the book but I'd say @350 until golden.
Transfer bacon to a wire rack.
These can be served warm or at room temperature.  Arrange in a napkin-lined basket for a nice presentation.
Carrot Shaped Egg Salad Crescents


Ingredients:
Crescent Roll Dough (Bread Machine]
Buttery Soft Crescent Rolls
egg
fresh dill
parsley

Directions:
Preheat oven to 400 degrees Fahrenheit.
Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto a cutting board.  Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash.
If using your own, roll to 18x6 inch rectangle and proceed.
Roll the strip into a 17"-18" long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling  the log with both hands.
Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs.
Wrap one dough log around each cream horn mold, trying to keep the seam side against the metal mold. Repeat.
Don't let the dougn hang over the open end of the cream horn mold.
Line a baking sheet silpatl or parchment paper.
Squeeze about 30 drops of yellow food coloring into a small bowl.  Add one or two drops of red.  Stir to create orange.
Brush the orange food coloring all over each carrot shaped dough.  Set carrots on lined baking sheet.
You can just brush them with egg wash is you don't want the food color.  The carrot will bake up golden brown.
Bake for 6-8 minutes until golden brown.
Cool for about 5 minutes.
Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out.
Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked.
Just before serving, fill each Carrot Crescent with egg salad or whatever you want.
Press a few sprigs of dill or parsley into the egg salad to create your carrot top.
Meaty Delish Muffin


Ingredients:
butter, vanilla, eggs, sugar, flour, baking powder, salt, milk, ham, bacon, carrot, bell pepper, celery, milk, salt, pepper

Directions:
(For the muffin batter].
1. Sift the dry ingredients in a separate bowl and set aside.
2. Mix the butter and vanilla in the mixer until fluffy.
3. Add one egg at a time, then the sugar.
4. Add the dry ingredients, alternating with the milk and ending with the dry ingredients. Set aside.
(For the Toppings].
5. Cook bacon until crispy. Set aside and use the oil to saute the ham and hotdog for about two minutes.
6. Add the carrot, celery, and bell pepper. Cook for a minute. Add milk until mixture becomes creamy.
7. Remove from heat and add in the bacon, seasoning it with salt and pepper according to your taste. Let it cool.
8. Preheat oven to 400 degrees. Prepare the muffin pan with paper cups.
9. Fill in about 2/3 of each cup with muffin base then add cooled toppings.
10. Bake the muffins for 25-35 minutes.
Summer Berry Pudding


Ingredients:
frozen cranberries, sugar, heavy cream, brown sugar

Directions:
In a large saucepan, add the fruit (reserving a few berries for garnish]. Add the sugar and cook until the fruit is starting to release some liquid, is tender and beginning to burst, but still holds its shape, about 5 minutes.
Line a large 6-cup pudding bowl with plastic wrap, allowing lots of overhang.
Remove the crusts from 10 to 12 slices of bread. Press the bread slices briefly in the juices at the top of the berries in the pot then lay them into the bowl, juice-side down, ensuring there are no spaces. Use smaller pieces to overlap or close gaps in spaces, as needed.
Remove the berries from the heat, and cool slightly. Using a slotted spoon, spoon the fruit into the bread-lined bowl, and top with a final layer of bread and spoon a bit more of the juices over the top to color the top layer of bread evenly. Reserve the remaining cooking juices for serving.
Cover with the plastic wrap and place a plate over the top. Add a large heavy can or a 2-pound weight to the plate and let sit at least 8 hours, or overnight, refrigerated.
On serving, whip the cream until soft peaks just begin to form. Add the sugar and whip until almost stiff. Gently invert the bowl onto a large serving dish, shaking it lightly to loosen. Peel the plastic wrap off, and spoon the reserved juice all over, to soak any bits of bread that still look white. Serve with a bowl of whipped cream on the side, or cut individual wedges, and add a dollop of cream and a berry or two for garnish.
Zesty Slow Cooker Mac and Cheese


Ingredients:
macaroni, Velveeta cheese, monterey jack pepper cheese, onion, salsa

Directions:
Place macaroni and cheeses into a lightly greased slow cooker.
Stir in soup until coated well; add onion and salsa, if using.
Cover and cook on LOW for 5-6 hours or on HIGH for 2 hours; stir every hour.
Chicken and Broccoli Fettuccini Bake


Ingredients:
butter, onion, garlic, chicken, broccoli, black pepper, butter, flour, milk, mozzarella cheese, parmesan cheese, mozzarella cheese

Directions:
Cook noodles.
Saute onions, garlic and chicken over medium-high heat.  After onions become tender stir in broccoli and black pepper, cook for 5 minutes.
In a sauce pan melt butter, stir in flour.  Add 2 cups milk, whisk until smooth.  Stir in Cream of Chicken soup.  Cook until soup is mostly stirred inches.
Layer in 9 x 13 pan: contents of sauce pan on bottom, sprinkle 1 cup mozzarella over sauce, place noodles over top of cheese, then chicken and broccoli mixture, finally parmesan and mozzarella cheese.
Bake 350 for 25 minutes, until bubbly.
Mini Vegetable Frittatas


Ingredients:
onion, garlic, olive oil, unsalted butter, artichoke heart, zucchini, eggs, salt, pepper, romano cheese, Italian parsley, olive oil

Directions:
Preheat oven to 375 degrees F.  Oil 2 - 12 muffin cup tins with olive oil. (Non-stick tins work best].
Saute the onion and garlic in the olive oil and butter until onion is clear.
Add artichoke hearts, mushrooms and zucchini.
Saute 5 to 10 minutes.
Spoon this mixture into muffin tins about half way up.
Beat the eggs with the salt, pepper and herbs until frothy.
Mix in the grated cheese, then pour evenly over the top of the vege mixture.
Top each with a tablespoon of the Marinara Sauce and bake 15 minutes, or until egg mixture is set.
Let cool for 5 minutes.
Use a knife to loosen the edges of each frittata and serve.
Mini Turkey Meatloaves


Ingredients:
lean ground turkey, egg, onion, carrots, celery ribs, ketchup, ketchup

Directions:
Heat oven to 350°F, spray muffin tin with non-stick cooking spray.
In food processor, finely chop carrots, onion, and celery.
Mix ground turkey, veggie mix, seasoning, breadcrumbs, ketchup and egg.
Roll into about 10  portions.
Place each ball into greased (Pam spray] muffin tin hole.
Bake at 350F for 20 minutes.
Remove and cover tops of each meatloaf in about 1 tbsp of ketchup.
Return to oven for 15 – 20 minutes.
Nana's Ranger Cookies


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

Directions:
Preheat oven to 375°.
Cream shortening with butter.  Gradually add sugars and cream thoroughly.
Beat eggs in a small bowl and add to cream sugar mixture.
In a small bowl combine flour, baking powder, baking soda and salt.  Slowly add to cream sugar mix.
Add vanilla, oatmeal, wheaties & coconut and combine well.
Drop by teaspoon onto parchment lined cookie sheet.
Bake 10-15 minutes.
Sun-Dried Tomato Basil Orzo
Category: salad
By kgwen

Basil and sun-dried tomato add flavor and zing to this simple yet delicious pasta salad recipe. It's perfect for picnics, and great served warm or cold.

Ingredients:
2 cups uncooked orzo pasta
½ cup chopped fresh basil leaves
⅓ cup chopped oil-packed sun-dried tomatoes
2 tablespoons olive oil
¾ cup grated Parmesan cheese
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside. Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended. In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 8 servings

Calories: 254.8
Fat: 6.9 g
Saturated fat: 2.1 g
Carbohydrates: 38.8 g
Sugars: 2.1 g
Dietary fiber: 1.9 g
Protein: 10 g
Cholesterol: 6.6 mg
Sodium: 274.9 mg
Alpine Hot Spiced Wine


Ingredients:
full-bodied red wine, honey, cinnamon sticks, cardamom seeds, black peppercorns, orange, lemon, sugar

Directions:
In a saucepan, combine 1 bottle full-bodied red wine, 3 tbsp., honey, 2 cinnamon sticks, 2 tbsp., cardamom seeds, 1 tbsp., black peppercorns, 1 sliced orange, 1 sliced lemon and 1/2 cup sugar., Simmer 15 minutes., Pour into a mug garnished with a cinnamon stick.
Double Chocolate Orange Torte


Ingredients:
dark chocolate, cocoa powder, sea salt, eggs, orange zest, dark chocolate

Directions:
Place ½ cup chocolate chips in a food processor and pulse until coarsely ground to the texture of gravel.
Pulse in almond flour, cacao powder and salt and process until well combined, about 10 seconds.
Add eggs to food processor and pulse again, then add in agave, grapeseed oil and orange zest.
Pulse all ingredients together until smooth.
Remove "bowl" from food processor and stir in second ½ cup of chocolate chips using a spoon or spatula.
Transfer batter into a well oiled 10 inch springform pan.
Bake at 350° for 25-30 minutes, until a toothpick inserted in the center comes out clean.
Grilled Tomato Sauce With Garlic


Ingredients:
tomatoes, olive oil, dried oregano, garlic cloves, salt

Directions:
Toss the tomatoes with a little oil to coat them, then grill, broil, or sear in a heavy skillet until wrinkled and charred in places.
Toast the oregano in a dry skillet until fragrant, then remove to a dish.
Toss the garlic cloves with enough oil to coat lightly, then put them in the same skillet. Cover and cook over medium heat, shaking the pan occasionally, until browned on the outside and tender when pressed. Peel the garlic when cool enough to handle.
Puree the tomatoes and garlic in a blender until smooth. Heat 2 tbls. oil in a wide, deep skillet over medium high heat. Pour in the tomato sauce and add the oregano. Simmer the sauce, stirring frequently, until it's thickened, about 10 minutes. Season with salt to taste.
Variation:
Grilled Tomato Sauce with Chiles.
Toast 2 ancho chiles in a 300*F. oven until puffed and fragrant, about 3 minutes. Remove the stems, seeds, and veins, tear the pods into  pieces, and puree in a blender with the tomatoes and garlic.
Perfect Flourless Orange Cake
Category: desserts
By Lucence

A beautiful moist light cake with complex and full flavors of oranges and orange peel. Super easy to make, and people love it! Serve in wedges with a mound of whipped cream or ice cream.

Ingredients:
2  whole oranges with peel
6  eggs
1 pinch saffron powder  (Optional)
1 ¼ cups white sugar
½ teaspoon baking powder
1 ¼ cups finely ground almonds (almond meal)
1 teaspoon finely chopped candied orange peel  (Optional)

Directions:
Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp. Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper. In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan. Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

Prep time: 2 hrs 30 mins
Cook time: 1 hr
Total time: 4 hrs
Yields: 1 10-inch round cake

Calories: 174.3
Fat: 8.6 g
Saturated fat: 1.1 g
Carbohydrates: 21 g
Sugars: 18.4 g
Dietary fiber: 2.1 g
Protein: 5.4 g
Cholesterol: 69.8 mg
Sodium: 41.7 mg
Caramelized Scandinavian Potatoes


Ingredients:
sugar, water, salt, potatoes

Directions:
"In a nonstick skillet, over medium-high heat, heat the sugar, water and salt until the sugar has melted and the mixture forms a light brown syrup, 5-7 minutes, stirring constantly.  Reduce the heat to low, then add the potatoes, coating them with the syrup.  Heat for 6-8 minutes or until the potatoes are heated through and evenly coated, stirring constantly."
Ravioli W/Browned Butter,  Sage or Basil and Pine Nuts


Ingredients:
pine nuts, unsalted butter, fresh basil, fresh sage leaf, parmesan cheese, salt

Directions:
Toast pine nuts in a dry fry pan over low/medium heat on the stove top until golden brown. Careful not to burn! Set aside.
Bring a large pot of water to a boil, add salt to the boiling water. Meanwhile, while waiting for the water to boil --.
In a large frying pan melt the butter over medium/high heat until pale golden brown flecks appear. About 4 minutes.
Add the ravioli to the boiling water until they are cooked through, stirring occasionally, about 5 minutes, drain.
NOTE: Once ravioli rises to the top of the boiling water, give it another minute or two and they are done. Careful not boil too vigorously or they will fall apart.
Add the cooked ravioli to the butter mixture, toss in pine nuts, sprinkle in basil or sage leaves and top with some grated parm-reggiano. Place on plates or in a covered casserole dish for serving.
Serve with freshly grated cheese at the table.
Smothered Green Chili Pepper Chicken


Ingredients:
boneless skinless chicken breasts, fresh lime juice, whole green chilies, lowfat mozzarella cheese

Directions:
Preheat oven to 400°.
Arrange chicken in an 8-inch square baking dish; squeeze lime juice evenly over chicken.
Sprinkle evenly with taco seasoning.
Slice chiles lengthwise, cutting to, but not through, other side; open flat.
Place 2 chiles over each chicken breast. For larger breasts, use enough chilies to cover completely.
Cover dish with foil; bake at 400° for 30 minutes.
Sprinkle cheese evenly over chiles and chicken; bake, uncovered, an additional 5 minutes or until cheese melts. If you want to brown the cheese, turn your oven to broil for the last 5-7 minutes but watch carefully because it can burn quickly.
Dukka
Category: appetizers-and-snacks
By pixiedust

Great for a party as an appetizer. Dip bread in oil, and then in the dukka spices...Enjoy! We find this appetizer on the tables of restaurants in New Zealand.

Ingredients:
⅔ cup chopped blanched almonds
2 tablespoons sesame seeds
4 teaspoons red chile powder
2 teaspoons ground turmeric
1 teaspoon onion salt
1 teaspoon celery salt
1 teaspoon cumin seeds
1 teaspoon ground coriander
1 pinch ground cayenne pepper, or to taste

Directions:
Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 175.8
Fat: 14.8 g
Saturated fat: 1.3 g
Carbohydrates: 7.4 g
Sugars: 1.3 g
Dietary fiber: 3.6 g
Protein: 6.4 g
Sodium: 832.7 mg
Brie and Cheddar Souffle'


Ingredients:
cheddar cheese, eggs, milk, green onion, fresh parsley, Dijon mustard, paprika, hot red pepper flakes

Directions:
Line the bottom of a large buttered baking dish with a single layer of bread. Sprinkle half the Brie and Cheddar over the bread. Cover the cheese with a second layer of bread and sprinkle  with remaining cheese.
Whisk together eggs, milk, green onions, parsley, mustard, paprika and hot pepper flakes. Season well with salt and pepper. Pour over bread layer. Refrigerate for at least 4 hours or overnight. Remove dish one hour before baking to bring it to room temperature.
Preheat oven to 350°F
Bake for 45 to 60 minutes, or until puffy and golden. Let sit for 10 minutes before serving.
Ballpark Scramble


Ingredients:
eggs, American cheese, onion, Tabasco sauce

Directions:
Place cheese slices side by side on plate.
Heat a non-stick skillet over medium-high and saute hot dog slices (and onions, if using] until edges are browned (about 3-5 minutes].
Spoon hot dog and onion over cheese (to get the melting process started].
Pour eggs in pan (add oil if needed], wait until they set, and then scramble to desired consistency (I take mine out when they're still moist].
Spoon scrambled eggs over hot dog, onion and cheese.
Stir everything together with fork (if not melted enough, microwave for 15-30 seconds, but be careful].
Top with hot sauce.
Scottish Apple Orange Marmalade Pie


Ingredients:
Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust, granny smith apples, sugar, marmalade, golden raisin, orange zest, sugar

Directions:
Set oven to 375 degrees, and set oven rack to bottom position].
Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
Spoon the filling into the pastry crust.
Roll out the top pastry, and then place on top pressing the crust edges together to seal.
Crimp edge decorativly (you can also flute the edges if desired].
Cut a 1-inch hole in center of the top crust.
In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills].
Serve warm.
Baked French Fries II
Category: side-dish
By Fred Hoffman

I like these fries because they have a great flavor. These go well with salmon patties.

Ingredients:
3  russet potatoes, sliced into 1/4 inch strips
cooking spray
1 teaspoon dried basil
¼ cup grated Parmesan cheese
salt and pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking sheet. Arrange potato strips in a single layer on the prepared baking sheet, skin sides down. Spray lightly with cooking spray, and sprinkle with basil, Parmesan cheese, salt and pepper. Bake 25 minutes in the preheated oven, or until golden brown.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 145.3
Fat: 1.6 g
Saturated fat: 0.9 g
Carbohydrates: 28.2 g
Sugars: 1.3 g
Dietary fiber: 3.6 g
Protein: 5.2 g
Cholesterol: 4.4 mg
Sodium: 86.1 mg
Fresh Cranberry Sauce


Ingredients:
fresh cranberries, honey

Directions:
Add all ingredients to sauce pan., Bring to a boil then reduce to a simmer for 10 minutes., Berries should all be open., Pour into a blender and mix until smooth., Chill for at lease 1 hour., Enjoy.
Puerto Rican Crab


Ingredients:
olive oil, onions, green bell pepper, garlic cloves, dried oregano, tomato sauce, dry white wine, lump crabmeat, fresh cilantro, lime

Directions:
"Heat oil in large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic, and oregano; sauté until soft, about 6 minutes. Add tomato sauce and wine and boil until almost evaporated, about 1 minute. Add crabmeat; lower heat to medium, cover, and cook 5 minutes. Stir in olives, cilantro, and hot sauce. Season to taste with salt and pepper. Remove from heat. Let stand 5 minutes. Spoon mixture into crab shells, if desired. Squeeze juice from lime wedges over and serve."
Tortillas II
Category: bread
By teresa

Fresh and tender wheat flour tortillas are great with breakfast, lunch or dinner.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon shortening
½ cup water

Directions:
In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal. Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes. Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across. Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.

Prep time: 40 mins
Cook time: 2 mins
Total time: 50 mins
Yields: 12 tortillas

Calories: 170.9
Fat: 2.5 g
Saturated fat: 0.6 g
Carbohydrates: 32 g
Sugars: 0.1 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Sodium: 469.7 mg
Nyama Na Irio (Steak and Irio) Kenya


Ingredients:
peas, corn, mashed potatoes, butter, beef tenderloin, olive oil, flour, beef broth

Directions:
Mix together mashed potatoes with corn, peas, butter, salt and pepper., Sauté meat in oil until browned., Remove steak and add flour to the oil. Make a light brown roux., Add beef broth and simmer for 5 minutes., Place a mound of potatoes on the plate, cover with steak and gravy.