xiaoxl/recipe_data huggingface dataset:
Lemon Herb, Homemade Ricotta & Roasted Tomato Crostini


Ingredients:
heavy cream, kosher salt, white wine vinegar, baguette, olive oil, garlic clove, arugula, ricotta cheese, lemon zest, fresh lemon juice, scallions, fresh basil, fresh parsley, fresh thyme, salt, pepper, plum tomatoes, olive oil, salt, pepper

Directions:
Ricotta  --  First step is to make your ricotta which - seriously makes itself. It is so easy. You will need a heavy bottomed pot or strainer or colander, cheese cloth and a big bowl. Step 1: Set up your colander over a large bowl. Make sure there is plenty of room in the bowl for the liquid to drain.  Take 2 pieces of damp cheese cloth and line the colander.  Step 2:  In a medium to large pot, bring the milk, cream and salt to a rolling boil on medium heat stirring often. Once it is boiling add in the vinegar and immediately remove from the heat and stir. The vinegar will cause the milk and cream to separate and form curds. Stir a couple of times, wait 2-3 minutes, and then pour it into the strainer or colander on top of the cheese cloth.  You will see the whey or clear liquid separate from the milk curds and drain to the bottom of the bowl. Let it rest at room temp for about 15-20 minutes to cool before you put it in the refrigerator. Just make sure as it sets in the refrigerator that none of the liquid in the bowl is touching the bottom of the ricotta. Make sure to cover the ricotta with saran wrap. Personally, I like to let mine set over night, but at least 4 hours to cool down and set.
Tomatoes  --  I like to have these chilled rather than hot, so I make these ahead of time too.  Couldn't be easier. Oven at 425, line a baking sheet with aluminum foil or parchment paper and add the tomatoes. Drizzle with olive oil and season with salt and pepper. Bake for approximately 10 minutes until they begin to soften, but not falling apart. Let cool, transfer to a plate and cover. Done!
Herbed Topping  --  Add the ricotta, lemon zest and juice, scallions, herbs, salt and pepper.  Mix well and set to the side. I prefer to make this right before I serve.
Baguettes  --  Some people bake them on a high temp in the oven, personally, I prefer to broil mine. They take only a minute or two and it is easy. I line a baking sheet with foil or parchment paper and add the baguette slices. Drizzle with olive oil and broil the first side. Once golden brown, flip and broil just another minute until brown. Remove and rub the garlic on the side you drizzled with olive oil. That is the side you will add the toppings to. The garlic is optional, but I think it gives it a great taste.
Finish  --  Top each of the baguette with a little of the arugula (optional], then a spoon of the ricotta and a tomato slice.  ENJOY!
Prep time doesn't include the chilling of the ricotta.
Tofu and Broccoli in Peanut Sauce


Ingredients:
extra firm tofu, fresh ginger, garlic cloves, onion, mushrooms, low sodium soy sauce, sherry wine, water, broccoli florets, crushed red pepper flakes

Directions:
Press tofu then cut into 1/2 inch cubes. See Anne Sainz’s Notes above for more detailed instructions.
Chop garlic, ginger, onion and mushrooms and set aside.
Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
Add tofu and peanut sauce and heat through.
Add steamed broccoli and heat through just before serving.
Awesome Apple Crisp


Ingredients:
apples, sugar, flour, cinnamon, water, lemon juice, rolled oats, flour, brown sugar, baking powder, baking soda, butter

Directions:
Peel& slice your apples and place in bottom of 9x13 inch baking dish.
Mix sugar, 1 tablespoons.
flour& cinnamon together and sprinkle over apples.
Pour water evenly over all.
(and lemon juice if using] Combine the toppping ingredients until crumbly and spread all over apples.
Bake at 350 for about 45 minutes.
I serve topped with vanilla ice cream!
YUM!
Oven-baked Tender Carrots


Ingredients:
carrot, beef broth, butter, garlic powder

Directions:
Place carrots in oven-safe baking dish with lid.
Pour in some beef broth (I tend to eyeball it, but the more carrots, the more broth you want--anywhere from 1/2 c to 1 c].
Add salt, pepper, garlic any seasonings you wish and stir to coat carrots in seasonings and broth.
Add the butter on top.
Cover, and cook at 400 degrees for 45 min-1 hour, depending on how many carrots you are making. When they are done, the carrots will be soft and tender enough to poke a fork through easily.
Follow the same recipe for potatoes, but allow less cooking time.
Quick Chex Mix Candy


Ingredients:
light brown sugar, light corn syrup, margarine

Directions:
Combine brown sugar, corn syrup and margarine.
Microwave on high for 1 minute  Take out and stir until blended.
Return to high setting until boiling (about 2 1/2 min].
Cook 3 minutes longer.
Add Rich Chex.
Spread out on cookie sheet and cool.
Break into pieces.
*Can add nuts when mixing with Chex.
Egg Curry


Ingredients:
hard-boiled eggs, red chilies, mustard seeds, garlic cloves, gingerroot, turmeric, lemon juice, onion, tomatoes, water, salt

Directions:
Grind together the coconut with the spices and lemon juice to make a paste.
In a pan heat the oil and fry the onion till golden. Add the ground spice mix and the chopped tomato. Fry for two minutes.
Add the water and bring to the boil, lower the heat and simmer on low for 5 minutes.
Halve the eggs, and lay them in the sauce splash a little of the sauce over the eggs. Remove from the heat and serve.
Roasted Salmon With Mustard-Dill Glaze


Ingredients:
mayonnaise, grainy mustard, dill, dark brown sugar, lemon juice, salmon

Directions:
Preheat oven to 400 degrees Fahrenheit.
In a small dish, combine mayonnaise, grainy mustard, chopped dill, dark brown sugar, and lemon juice.
Place four 4-ounce, center-cut salmon fillets on a foil-lined baking sheet.
Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
Spread mayonnaise mixture over top of fillets.
Roast until just cooked through, 12 to 15 minutes.
Chinese BBQ Pork with Garlic Sauce


Ingredients:
hoisin sauce, ketchup, soy sauce, garlic, sugar, soy sauce, garlic, rice vinegar, sugar, fresh coriander leaves

Directions:
Make barbecued pork: Preheat oven to 350F and line a shallow baking pan with foil.
In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar.
Put pork tenderloin in baking pan and coat with hoisin sauce mixture.
Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160F.
Cool pork completely in baking pan.
Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved.
Transfer pork to a cutting board and with a knife held at a 45° angle cut meat across grain into thin slices.
Arrange pork, overlapping slices slightly, over noodles.
Spoon garlic sauce over pork and sprinkle pork with coriander.
Serve with curried, stir-fry noodles.
Amish Chicken Noodle Soup


Ingredients:
chicken broth, water, Velveeta cheese

Directions:
"Bring broth or water to a boil add noodles and cook according to package directions,or til bite tender.Do Not drain.Reduce heat to medium low. Add soups and stir well. Add chicken and cubed velveeta. When cheese melts taste and add salt and pepper.Serve."
Tortellini Soup


Ingredients:
chicken broth, Italian-style stewed tomatoes, cream cheese

Directions:
Bring broth and stewed tomatoes to a boil., Add frozen tortellini and spinach., Simmer for the amount of time on your package of tortellini., Add cubed cream cheese and stir until cream cheese is melted throughout soup., Serve with crusty bread.
Joey's Vegan Cream Cheese Frosting


Ingredients:
vegan cream cheese, vegan margarine, powdered sugar, soymilk

Directions:
Put the vegan cream cheese into a bowl and whip it until its easy to work with.
Add the margarine, sugar and milk.
If you want a stiffer icing add more sugar.
When you like the consistancy, add a few drops of lemon (or other flavor] extract.
Let sit in the fridge to firm up and ice your cooled cake.
Enjoy.
Chocolate Marbled Cheesecake


Ingredients:
walnuts, butter, cream cheese, sugar, eggs, vanilla, sour cream

Directions:
Combine cookie crumbs, walnuts and butter in bowl.  Press on bottom and 1 1/2 inches up sides of 9 inch springform pan.  Chill in freezer while preparing filling.
Beat cream cheese in a large bowl with an electric mixer until smooth.  Add sugar and mix until light and creamy.  Add eggs one at a time.  Add remaining ingredients, except chocolate.
In a separate bowl stir in 2 cups of mixture into melted chocolate.
Pour batters by 1/2 cupfuls into crust which has been set on cookie sheet.
Use spatula to swirl batter together.  Do not overmix or there will be no contrast.
Place springform pan on cookie sheet.  Bake at 350 degrees for 50-65 minutes or until just set in the middle.  It will be quite creamy.
Chill overnight.
CHIPOTLE CHICKEN TORTILLa PIZZA


Ingredients:
flour tortillas, olive oil, mayonnaise, barbecue sauce, orange bell pepper, red onion, roma tomatoes, black pepper, chicken breast, pineapple chunk, monterey jack cheese, black olives, dried basil

Directions:
Preheat oven to 375ºF. Place tortillas on baking sheet. With a pastry brush, lightly brush each side of the tortilla with olive oil. Bake 8 to 10 minutes, flipping over halfway through cooking time. The tortillas should be golden and crisp when done.
Spread *Chipotle Mayo then top with peppers, onion, tomato and seasonings. Top with shredded chicken and then add cheeses, olives and basil. Bake tortilla pizza in preheated oven for 8 to 10 minutes or until cheeses have melted. Transfer to a cutting board, slice and serve.
Note: The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use. Spread with *Jack Daniel or regular BBQ sauce.
Carmelita Bars


Ingredients:
all-purpose flour, oats, brown sugar, baking soda, salt, butter, chocolate chips

Directions:
Mix flour, oats, brown sugar, baking soda, salt, and melted butter.
Press half the mixture into the bottom of a 9x13 glass pan (coated with nonstick cooking spray].
Bake for 17 minutes at 325 degrees.
Remove from the oven and cover equally with chocolate chips and caramel topping.
Crumble the rest of the oat mixture over the top and bake for another 17 minutes at 325 degrees.
Cool for at least 3 hours before cutting.
Mushroom, Apple, and Walnut Stuffed Acorn Squash


Ingredients:
acorn squash, olive oil, celery ribs, apples, butter, fresh sage leaf, walnuts

Directions:
Preheat oven to 350°F/175°C.
Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.
More recipes featuring fresh local ingredients are available at mushrooms.ca.
Easy Spicy Roasted Potatoes
Category: side-dish
By Yolanda Miles

Slight twist to an old favorite. Chili powder gives the potatoes and onions in this recipe some zing!  I make these for breakfast every Sunday, and my family loves them!

Ingredients:
5 medium red potatoes, diced with peel
1 medium onion, chopped
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons chili powder
¼ cup extra virgin olive oil
1 cup shredded Cheddar cheese  (Optional)

Directions:
Preheat the oven to 450 degrees F (220 degrees C). Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices. Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 473.4
Fat: 26.1 g
Saturated fat: 9.4 g
Carbohydrates: 47.6 g
Sugars: 4.6 g
Dietary fiber: 5.7 g
Protein: 14.4 g
Cholesterol: 36.2 mg
Sodium: 1685.1 mg
Cheesecake Martini


Ingredients:
vanilla vodka, cranberry juice

Directions:
Shake with ice. Strain into martini glass., Garnish with lime wedge.
Bavarian Cheese Dip (Obatzda)


Ingredients:
camembert cheese, cream cheese, butter, ale, roasted garlic, caraway seed, sweet paprika, Spanish onion, red onions, radish

Directions:
Place the brie or camembert in a medium bowl.
Add the cream cheese, butter, ale, garlic, and caraway seeds.
Add paprika, and salt and pepper to taste; beat well to combine.
In a strainer, rinse the diced onion under cold water.
Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
Fold the onion mixture into the cheese mixture.
Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
If using French bread, slice into 1/4 inch thick slices.
if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.
NOTE: To roast the garlic; peel off any papery coating from the garlic head.
Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
A sharp paring knife should insert into the garlic easily.
Lemon Poppy Seed Bundt Cake
Category: desserts
By SHANNA FENTON

This is an easy, moist lemon and poppy seed cake that was my grandfather's favorite.

Ingredients:
¼ cup poppy seeds
¼ cup milk
1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup water
½ cup vegetable oil
4  eggs

Directions:
Soak poppy seeds in milk for 2 hours. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in water, oil, and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in poppy seed mixture. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 10 inch Bundt pan

Calories: 249.1
Fat: 12.9 g
Saturated fat: 3 g
Carbohydrates: 29.9 g
Sugars: 19.1 g
Dietary fiber: 0.5 g
Protein: 4 g
Cholesterol: 55.1 mg
Sodium: 336.5 mg
Cinnamon Bread Puddings With Caramel Syrup


Ingredients:
2% low-fat milk, sugar, eggs

Directions:
Combine first 3 ingredients in a large bowl, stirring well with a whisk.  Add bread, tossing gently to coat.  Cover and chill 30 minutes or up to 4 hours.
Preheat oven to 350 degrees.
Divide bread mixture evenly among 11-12 muffin cups coated with cooking spray.  Bake for 30 minutes or until a knife inserted into the center comes out clean.
Serve warm with syrup.
NOTE:  My knife has never come out completely clean, and the puddings tasted good to me!  We also serve with vanilla ice cream or fresh whipped cream.
Split Pea Soup with Homemade Ham Bone Stock
Category: soups-stews-and-chili
By Mamacooks

This split pea soup is a family recipe that I added a few tweaks to. We always make this after Easter with our leftover ham bone. Simple and delicious!

Ingredients:
10 cups water, or more as needed
½ pound baby carrots
½ pound celery stalks, cut in thirds
1 large overripe tomato, punctured with a knife
1 large onion, peeled and quartered
1  meaty ham bone
3 cloves garlic, diced
2  bay leaves
1 tablespoon butter
½ pound baby carrots, thinly sliced
1  red onion, chopped
3 cloves garlic, diced
1 cup dry white wine
1 pound split peas, picked over
2  russet potatoes, peeled and cut into 1-inch cubes
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
2 teaspoons ground pepper, or more to taste
sea salt to taste

Directions:
Combine water, 1/2 pound baby carrots, celery, tomato, quartered onion, ham bone, 3 cloves garlic, and bay leaves in a large stockpot. Bring stock to a boil. Reduce heat to medium and simmer for 3 hours. Remove 1 1/2 to 2 cups of the ham meat from the bone, dice, and set aside for use in the soup. Pour stock through a strainer and discard solids. Transfer stock to a covered container and refrigerate until fat rises to the top and solidifies, 1 to 3 hours. Skim off fat and pour stock into a slow cooker. Melt butter in a saucepan and add sliced baby carrots, red onion, and 3 cloves diced garlic. Cook and stir until browned, 7 to 8 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add to the slow cooker. Rinse and drain split peas and add to the slow cooker. Add reserved ham meat, potatoes, sazon seasoning, black pepper, and salt. Stir. Cook on High until soup is thickened, 5 to 6 hours. Transfer about 1/3 of the soup to a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Return puree to the slow cooker and stir.

Prep time: 30 mins
Cook time: 8 hrs 12 mins
Total time: 9 hrs 42 mins
Yields: 1 pot of soup

Calories: 322.4
Fat: 2.4 g
Saturated fat: 1.1 g
Carbohydrates: 55.7 g
Sugars: 10.4 g
Dietary fiber: 18.6 g
Protein: 16.5 g
Cholesterol: 3.8 mg
Sodium: 1637.3 mg
Ham Stacks


Ingredients:
horseradish, mayonnaise, Worcestershire sauce, seasoning salt, pepper, cream cheese, deli ham

Directions:
Beat horseradish, mayonnaise, Worcestershire sauce, seasoning salt, pepper and cream cheese together until creamy and easy to spread.
Place one ham slice on a piece of wax paper.
With a spatula or broad knife, spread some of the mixture over the slice of ham. Place another slice of ham on top and spread with more of the creamed mixture. Repeat ending with a ham slice on top.
Wrap tightly in wax paper and place in freezer for 90 minutes or more.
A few hours before serving, remove and cut lengthwise and crosswise into small cubes.
Pierce each cube with a toothpick.
Quick Snack Cheese and Jalapeno Quesadilla


Ingredients:
flour tortilla, cheese

Directions:
Heat a large frying pan over a medium heat and spray lightly with cooking oil.
Cook the tortilla until lightly browned on 1 side and take off the heat.
Flip over and cover the bottom half of the tortilla with the cheese and jalapenos and then fold the top half over.
Using more spray oil, cook the now folded tortilla on both sides until the cheese has melted and the tortilla is golden brown and crisp.
Cut into 2 or 4 slices and serve with sour cream or salsa.
Bangers With Fruity Gravy


Ingredients:
sausages, fruit chutney

Directions:
Fry and cook the sausages until done.
Prepare your gravy (as per the packet or your own recipe] in the pan which the sausages were cooked and add the chutney.  Stir well, simmer until thick and cooked.
Add Sausages back to the pan so they get coated in gravy.
Serve over mashed potatoes.
Honey BBQ Pulled Pork in the Slow Cooker
Category: main-dish
By Cynthia94

If you want to make a really easy, delicious honey BBQ pulled pork in a slow cooker, then this recipe is for you! I usually put this on a bun and serve with a salad.

Ingredients:
2  onions, chopped
1 clove garlic, diced
1 pound boneless pork loin roast
1 tablespoon ground black pepper
1 teaspoon salt
1 (12 ounce) bottle BBQ sauce
½ cup honey

Directions:
Place onions into the bottom of a slow cooker and place garlic on top. Top with pork roast and season with pepper and salt. Pour BBQ sauce over the top of the roast, making sure all is covered, including onions and garlic. Pour honey on top of the roast only. Cover and cook on High until meat is easily shredded with 2 forks, about 6 hours, or on Low for 12 hours.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 6 servings

Calories: 267
Fat: 3.2 g
Saturated fat: 1 g
Carbohydrates: 51.5 g
Sugars: 41 g
Dietary fiber: 2 g
Protein: 9.8 g
Cholesterol: 26.4 mg
Sodium: 1034.1 mg
Pumpkin Curry


Ingredients:
carrot, spinach, masala, garam masala, ginger powder, ground cumin, mustard seeds, ground cinnamon, ground coriander, turmeric, salt, soy sauce, sunflower seeds, brown basmati rice, water

Directions:
Cook rice with turmeric and a quarter t salt., place to one side when cooked., Heat oil., add spices and sun flower seeds., simmer until lightly toasted., add the rest of the ingredients except water., mix., add enough water to create sauce., let simmer for 10 minutes., serve curry on bed of rice.
Mom's Italian Beef Barley Soup
Category: soups-stews-and-chili
By RUSTEE

The best beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.

Ingredients:
2 pounds cubed beef chuck roast
5 cups water
4 cubes beef bouillon, crumbled
½  onion, chopped
1 (8 ounce) can tomato sauce
¾ cup uncooked pearl barley
salt and pepper to taste

Directions:
In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper. Cover, and cook on Low for 5 hours.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 10 mins
Yields: 6 servings

Calories: 512.2
Fat: 27.8 g
Saturated fat: 11.1 g
Carbohydrates: 35.4 g
Sugars: 2.6 g
Dietary fiber: 5 g
Protein: 29.7 g
Cholesterol: 107.4 mg
Sodium: 884.1 mg
Savory Chuck or Pot Roast With Vegetables


Ingredients:
salt, black pepper, brown sugar, flour, olive oil, butter, onion, red wine, potatoes, green beans

Directions:
Preheat oven to 250°F (low]. Rub the salt, pepper, and brown sugar into all the sides of the roast. Coat roast with flour.
In a large dutch oven, heat oil and butter over med-high heat. Sear roast on both sides.
Remove roast, and add onion to the pot (the liquid may become blackend,  this is from the sugar and is normal]. Add the wine, reduce heat to medium and cook onion about 1 minute to deglaze the pot.
Place roast back into dutch oven. Cover and place in oven. Bake for 4 hours.
Add baby carrots and cubed potatoes. Season with italian seasoning, then place green beans over top. Cover and continue cooking for an additional 1 hour.