xiaoxl/recipe_data huggingface dataset:
Million Dollar Pickles
Category: side-dish
By Donna

Tasty pickles that take some time, but are easy to make. One crunch and you'll agree they are worth the wait!

Ingredients:
10  cucumber, sliced
4 cups sliced onions
⅓ cup pickling spice
4 cups water
2 teaspoons ground turmeric
1 teaspoon celery seed
6 cups white sugar
2 quarts distilled white vinegar

Directions:
Place the cucumber, onions, pickling spice and water in a large bowl. Allow the mixture to stand 6 to 8 hours, or overnight. Drain liquid from mixture. In a large saucepan, mix the cucumber mixture, turmeric, celery seed and white sugar.  Pour in the vinegar, adjusting the amount so that it covers the mixture. Bring to a boil. Transfer to sterile jars. Store in the refrigerator.

Prep time: 15 mins
Cook time: 10 mins
Total time: 6 hrs 25 mins
Yields: 12 cups

Calories: 218.3
Fat: 0.2 g
Carbohydrates: 55.4 g
Sugars: 52.2 g
Dietary fiber: 0.8 g
Protein: 0.8 g
Sodium: 2.6 mg
Hearty Whole Wheat Bread


Ingredients:
warm water, salt, canola oil, honey, eggs, bread flour, whole wheat flour, wheat germ, instant yeast

Directions:
In a large bowl, dissolve the salt in the water.
Add the honey and canola oil, mix well to completely dissolve.
Add the eggs and mix well.
Add 1-2 cups of the bread flour, mix until good and sloppy.
Add the yeast, and mix well.
Add the remainder of the bread flour, mixing well.
Add in the wheat germ and then the whole wheat flour, a cup at a time, until difficult to mix with a spoon.
Turn dough out onto a floured surface (use any remaining whole wheat flour for your surface] and continue to mix and knead until all the flour is incorporated.
Knead for 10-15 minutes, until dough is uniformly smooth, and bounces back at you when you press it.  The firmness resembles a nerf ball, and the surface at this point should be tacky (like a post-it note] but not sticky enough to adhere to your hands.
Pour a little bit of oil in your empty bowl, and coat all sides.  Put the dough in the bowl and turn to coat with the oil.
Cover the bowl (with a large plate, or with plastic wrap] and set it in a warm spot to rise until doubled in size, for approximately 60-90 minutes.  If you used instant yeast the rising time will be shorter than for active dry yeast.
Punch down dough and remove from bowl to floured surface.
Knead briefly to incorporate oil.
Form into two loaves, or into 24 dinner rolls or bread sticks.
Put bread back in your warm spot, covered with plastic wrap, to rise again, another 45-60 minutes.
Preheat oven to 375°F.
Bake loaves for 30 minutes, rolls or bread sticks for 10-12 minutes, until golden on the crust.
Cool on racks.
Freezes well.
Beet and Carrot Salad


Ingredients:
beet, carrots, eggs, onion, Miracle Whip, cilantro

Directions:
place in large saucepan  beet carrots  and eggs, boil til veggies are tender, chop veggies into pea sized pieces, chop eggs same way, add all ingredients together.
Easy Gluten-Free Cinnamon Rolls
Category: bread
By Julie

An easy, delicious gluten-free recipe made from gluten-free bread mix. You can alter the amount of whipping cream and glaze depending on how decadent you want them!

Ingredients:
1 ¾ cups warm water (110 degrees F/45 degrees C)
1 (20 ounce) package gluten-free bread flour mix (such as Bob's Red Mill®)
2  eggs, at room temperature
¼ cup vegetable oil
1 teaspoon cider vinegar
2 tablespoons melted butter
1 cup white sugar
1 teaspoon ground cinnamon
½ cup heavy whipping cream
1 cup confectioners' sugar
1 tablespoon milk

Directions:
Mix warm water and yeast packet from bread mix together in a bowl and let stand until foamy, about 5 minutes. Place bread flour mix in the bowl of a stand mixer and add eggs, vegetable oil, vinegar, and yeast mixture; mix using the stand mixer set to low speed until smooth. Turn speed to medium and beat until mixture thickens, about 15 seconds. Transfer dough to a greased bowl, cover bowl with a dish, and allow dough to rise in a warm place for 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Spread dough onto a piece of plastic wrap. Brush melted butter over dough and sprinkle white sugar and cinnamon over dough. Roll dough into a jelly roll-type loaf by lifting 1 end of the plastic wrap and forming dough into roll. Place roll into a glass baking dish. Cut 1/2- to 1-inch slits into the loaf. Pour cream over the loaf. Bake in the preheated oven until dough is cooked through, 20 to 30 minutes. Break rolls apart. Mix confectioners' sugar and milk together in a bowl until glaze is smooth; drizzle over warm rolls.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 30 mins
Yields: 24 rolls

Calories: 187.3
Fat: 5.9 g
Saturated fat: 2.2 g
Carbohydrates: 31.9 g
Sugars: 13.3 g
Dietary fiber: 2.6 g
Protein: 2.3 g
Cholesterol: 24.9 mg
Sodium: 165.4 mg
Cavatini


Ingredients:
hamburger, hot sausage, green pepper, onion, mozzarella cheese, mushroom

Directions:
Brown Sausage,Hamburger,Onion, Pepperoni, and Mushrooms., Drain Fat., Mix in all other ingredients except Cheese and Noodle., Cook Noodles in large amount of water., Drain., Place Noodles in greased 9x13in., pan., Pour Meat mixture over Noodles, then top with Cheese., Bake 350* for 30 minutes.
Asian Cilantro Wanton Shrimp Soup - Fast and Easy!


Ingredients:
chicken broth, green onion, carrot, wonton, frozen shrimp, rice vinegar, ginger

Directions:
"Add broth to a saucepan and bring to a boil. Add rest of ingredients and heat for a minute or two until frozen shrimp and dumplings are hot through, but do not cook further. The onions and carrot should remain crisp, and the shrimp will get tough if cooked. Enjoy!"
Gingerbread Man Cookie Recipe


Ingredients:
unsalted butter, sugar, molasses, vanilla, ground ginger, cinnamon, clove, nutmeg, salt, baking powder, baking soda, water

Directions:
Beat butter, sugar, molasses, vanilla, ginger, cinnamon, clove, nutmeg, salt, baking powder, and baking soda in a mixer until light and fluffy, about 5 minutes.
Scrape the sides and bottom of the bowl, then add the water.
Mix on low speed until the water is combined, then add the flour.
Mix in the flour just until incorporated and there are no dry bits. Scrape the bottom and sides of the bowl again, if necessary.
Wrap the dough in plastic and place in the fridge for two hours.
Preheat oven to 350 degrees.
Once chilled, lightly dust a surface with flour and roll cookie dough to about ¼” thick.
Cut your desired shape and place on parchment lined baking sheets.
Bake cookies for 8-10 minutes for ¼” thick cookies.
Allow cookies to cool and decorate with piping glaze.
11. Enjoy your new favorite gingerbread cookies recipe!
Chocolate Orange Sticks


Ingredients:
water, sugar, oranges, chocolate bars

Directions:
Boil water and sugar in a saucepan over medium heat.
Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We’re only concerned with the peel here.
Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.
Hearty Ham Casserole
Category: main-dish
By LINDYSUE

A great way to use leftover ham.  Baked cheesy potatoes with ham and corn.

Ingredients:
2 cups potatoes, cubed
2 cups cooked ham, cubed
1 (15.25 ounce) can whole kernel corn, drained
¼ cup finely minced fresh parsley
¼ cup butter
1 tablespoon chopped onions
⅓ cup all-purpose flour
1 ¾ cups milk
⅛ teaspoon ground black pepper
4 ounces processed cheese food, shredded

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil.  Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Combine potatoes, ham, corn and parsley; set aside.  In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well.  Gradually add milk and pepper.  Bring to a boil.  Cook and stir for 2 minutes.  Remove from heat and pour over the ham mixture.  Stir to mix well. Pour into greased 11x7  baking dish.  Cover and bake for 25 minutes.  Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

Prep time: 45 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 5 servings

Calories: 451.8
Fat: 27.4 g
Saturated fat: 14.1 g
Carbohydrates: 33 g
Sugars: 6.9 g
Dietary fiber: 2.7 g
Protein: 21 g
Cholesterol: 76 mg
Sodium: 1271.2 mg
Citrus Cranberry Zucchini Bread
Category: bread
By JANAI

A delicious twist on a summer classic--zucchini bread with a hint of lemon and orange, accented by dried cranberries.  My husband just raves about it!

Ingredients:
3  eggs
2 cups white sugar
1 cup vegetable oil
3 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon baking powder
2 cups shredded zucchini
1 cup dried cranberries
1  orange, zested
1 teaspoon lemon extract
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon salt
1 pinch ground ginger

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans. Combine flour, baking soda, and baking powder in a small bowl. Beat eggs with sugar in a large bowl until well mixed; beat in oil. Stir zucchini, cranberries, orange zest, and lemon extract into egg mixture. Add cinnamon, cloves, nutmeg, salt, and ginger. Stir flour mixture into zucchini mixture until batter is well blended. Pour batter into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 35 mins
Yields: 2 loaves

Calories: 229.6
Fat: 9.9 g
Saturated fat: 1.7 g
Carbohydrates: 33.5 g
Sugars: 20.2 g
Dietary fiber: 1 g
Protein: 2.6 g
Cholesterol: 23.3 mg
Sodium: 164.8 mg
Cream of Spinach n' Shrimp Over Pasta


Ingredients:
shrimp, frozen spinach, linguine, fettuccine pasta, milk, water, butter, parmesan cheese, salt, pepper, Tabasco sauce

Directions:
Substitute for shrimp (scallops, crab, lobster, clams, oysters, or mussels] or combine any or all for a great seafood dish.
Combine with a salad and loaf of bread.
Boil Pasta.
Defrost but do not drain Spinach.
In Saucepan, combine milk, water, butter, spinach & Knorr Cream of Spinach to a boil then reduce heat to low to keep warm.
Add Parmesan Cheese and stir.
salt, pepper & tabasco to taste.
When pasta is ready, add fully cooked seafood to sauce, then serve over pasta.
Creamy Shrimp and Mushroom Pasta


Ingredients:
fettuccine, linguine, butter, garlic cloves, cream cheese, fresh parsley, fresh basil, boiling water, parmesan cheese, salt

Directions:
Boil and salt a large pot of water and cook your pasta.  I usually only use about half of an 8 oz box, preferring fewer noodles.
While your pasta is cooking, cook your shrimp if necessary and reserve.  If your shrimp are pre-cooked and frozen, quickly thaw them under running water.
In a large skillet melt 2 tbsp of butter over medium heat and saute mushrooms until soft and brown.  Season with salt and pepper.
Reserve cooked mushrooms and melt remaining butter in the skillet.  Add minced garlic, cream cheese, and herbs.  At this point, I generally feel like something has gone terribly wrong.  The cream cheese doesn’t really melt and starts to look almost curdled, don’t worry about it!  It will all smooth out and be wonderful when we add the water. I promise.
Simmer cream cheese mixture until well blended. Get a scoop of boiling pasta water from your noodle pot and mix it in, stirring quickly to smooth out the sauce.
Keep sauce hot and add shrimp and mushrooms, mix well and simmer (stirring often] until everything is hot and thickened, about 10 minutes-you wont ruin this sauce by accidentally boiling it so don’t worry.
Toss sauce with cooked noodles and serve.
Sprinkle with Parmesan Cheese & salt, to taste.
Chocolate Madeleines


Ingredients:
all-purpose flour, salt, eggs, sugar, unsalted butter, butter

Directions:
Sift together the flour, cocoa and salt.
Place the eggs and the sugar in a large bowl or the bowl of an electric mixer and whisk until thick and lemon colored.
Fold in the flour, then the melted butter.
Butter the madeleine pans with a pastry brush, then spoon in the batter, filling each about 3/4 full.
Refrigerate the filled madeleine pans and the remaining batter for one hour.
Heat oven to 425 degrees.
Bake the madeleines just until they are firm and puffed, about 7 minutes.
Turn them immediately from the molds, wipe out the molds, let cool and continue baking the madeleines until all of the batter is used.
The madeleines are best when eaten slightly warm or at room temperature the same day they are made.
Scotch Fillet Steak


Ingredients:
beef, butter, green onion, dry sherry, soy sauce, Dijon mustard, ground black pepper

Directions:
Heat the oven to 400°F
Spread both sides of the Scotch fillets with the softened butter, reserving about 1 teaspoon of the butter for later.
Place the fillets on the rack in the roasting pan.
Place the uncovered fillets into the hot oven and roast for 20 minutes.
Meanwhile, saute the onions in the remaining 1 teaspoon of butter in a small saucepan for 2 to 3 minutes.
Stir the sherry, soy sauce, mustard and pepper into the onions and heat the mixture.
Pour the onion mixture over the Scotch fillets. Return the fillets to the oven for an additional 20 minutes, basting the fillets with the onion mixture frequently.
Serve the roasted fillets hot, topped with the onion mixture left in the roasting pan.
Fast and Easy Southwest Chicken Chili


Ingredients:
olive oil, onion, garlic, great northern beans, chili beans, green chilies, chicken broth, chili powder, cumin

Directions:
Heat oil in large saucepan over medium heat until hot.
Add onions and garlic; cook 3 to 4 minutes or until crisp tender.
Stir in remaining ingredients.
Bring to a boil.
Reduce heat; simmer 10 minutes or until hot and slightly thickened.
Tuna Noodle Casserole


Ingredients:
milk, tuna, butter

Directions:
Stir soup, milk, peas, tuna and noodles in a 3 quart casserole.
Bake at 400°F for 30 minutes or until hot.  Stir.
Mix bread crumbs with butter and sprinkle over tuna mixture.  Bake for 5 minutes more.
Vegan Banana Chocolate Chip Muffins


Ingredients:
all-purpose flour, baking soda, salt, brown sugar, unsweetened applesauce, soymilk, vanilla extract, bananas, semisweet vegan chocolate chips, walnuts

Directions:
Preheat oven to 350 degrees and line muffin pans with 18 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
In a large mixing bowl stir together brown sugar, oil, applesauce, soymilk, vanilla, and bananas. Mix in flour mixture just until blended (do not over mix!]. Stir in chocolate chips and walnuts.
Divide batter between baking cups. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool muffins in pans for 10 minutes then transfer to cooling racks to cool completely.
Egyptian Tabilch


Ingredients:
zucchini, tomato sauce, curry, sage, tarragon, lemon zest, onion, water, brown rice, beef bouillon cubes

Directions:
Cook rice in water with bouillon cubes, uncovered until water boils out., Separately cook zucchini, green beans and onion in tomato sauce for 10 minutes., Add spices and cook 10 more minutes., Pour over rice.
Grilled Foil-Wrapped Seafood Mix


Ingredients:
potatoes, tomatoes, frozen shrimp, fresh rosemary, garlic cloves, olive oil, white pepper, bell peppers, tomato juice, tomato paste, soy sauce, cumin, fresh parsley, powdered thyme

Directions:
Place two sheets of aluminum foil in a cross section and bring up edges.
Place potatoes, seafood mix, shrimp, tomato, and bell peppers in center of foil.
Thoroughly mix rosemary, garlic, pepper, cumin, thyme, parsley, tomato paste, soy sauce, tomato juice, and olive oil.
Pour on top of items in foil.
Gather the foil from the outside towards the center. Place one more layer of foil on the top of the foil circle. Turn over and cover with one last layer of foil.
At cooking time, place on grill on medium heat 15 - 20 minutes.
Flip over and cook for another 10 - 15 minutes
To keep warm, place on far edge of grill until ready to serve.
***To complete the dinner, mini-croissants and a small salad of greens dressed with a simple vinaigrette was added.
Chocolate-Cinnamon Bread
Category: bread
By faeriechef

Cinnamon and Dutch chocolate pair for an extremely rich, indulgent flavor. The texture of this chocolate-cinnamon bread is very similar to pound cake.

Ingredients:
2 cups all-purpose flour
1 ¼ cups Dutch-processed unsweetened cocoa powder
3 tablespoons ground cinnamon
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup buttermilk
¼ cup water
1 teaspoon vanilla extract
1 ½ cups unsalted butter, at room temperature
3 cups white sugar
5 large eggs, at room temperature

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans and line the bottoms with parchment paper. Sift flour, cocoa powder, cinnamon, salt, baking powder, and baking soda together into a bowl. Whisk buttermilk, water, and vanilla extract together in a separate bowl. Combine butter and sugar in a third, large bowl; beat with an electric mixer until light and creamy, about 5 minutes. Add eggs, one at a time, beating after each addition until egg is completely incorporated. Add flour mixture in 3 batches, alternating with buttermilk mixture, beating batter briefly after each addition until just blended. Divide batter evenly between the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 2 9x5-inch loaves

Calories: 321.5
Fat: 15.6 g
Saturated fat: 10.6 g
Carbohydrates: 44 g
Sugars: 30.8 g
Dietary fiber: 2.7 g
Protein: 4.4 g
Cholesterol: 83.5 mg
Sodium: 191.9 mg
Basic Crepes
Category: breakfast-and-brunch
By JENNYC819

Here is a simple but delicious crepe batter which can be made in minutes. It's made from ingredients that everyone has on hand.

Ingredients:
1 cup all-purpose flour
2  eggs
½ cup milk
½ cup water
¼ teaspoon salt
2 tablespoons butter, melted

Directions:
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 crepes

Calories: 215.7
Fat: 9.2 g
Saturated fat: 4.9 g
Carbohydrates: 25.5 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 7.4 g
Cholesterol: 110.7 mg
Sodium: 235.3 mg
Grilled Salmon With Kiwi-Herb Marinade


Ingredients:
salmon fillets, olive oil, butter, Worcestershire sauce, lime juice, kiwi, green onions, rosemary, garlic cloves, cilantro, black pepper, hickory liquid smoke

Directions:
Add all ingredients (except salmon fillets and hickory smoke] in a shallow dish or gallon-size zip-lock bag. Mix the ingredients until well blended. Add the salmon fillets, and let salmon marinate 4-8 hours in the refrigerator.
When ready to grill or broil, remove salmon from the marinade. It's OK to have some remnants of the marinade on the salmon, but discard the excess marinade.
Season both sides of all fillets with hickory smoke.
Place salmon fillets on hot grill, and grill the first side for about 5 minutes. Turn once and grill or broil other side until salmon is done (about another 5-7 minutes]. Cooking times can vary depending on thickness of the fillets and the temperature of your grill.
Apple Crumble
Category: desserts
By Danaleigh

This apple crumble is easy to make and works with pears, peaches, or berries as well.

Ingredients:
4 cups sliced peeled Granny Smith apples
1 tablespoon water
1 teaspoon lemon juice
1 cup white sugar
¾ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup cold unsalted butter, cut into small pieces

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples. Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges. Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 8x10-inch crumble

Calories: 248.4
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 35.9 g
Sugars: 26.5 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 30.5 mg
Sodium: 74.7 mg
Pina Colada


Ingredients:
light rum, half-and-half, coconut cream, pineapple slice

Directions:
Add rum, pineapple juice, half & half, coconut cream, and ice to a blender.
Blend mixture until smooth.
Pour into a chilled hurricane glass; garnish with pineapple wedge.
Chocolate Teasers


Ingredients:
butter, margarine, sugar, egg, vanilla extract, white chocolate, flour, baking powder, salt

Directions:
Cream butter.
Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add egg and vanilla, beat well.
Divide mixture in half, putting halves in separate bowls.
Set aside.
Place white chocolate in top of double boiler, bring water to a boil.
Reduce heat to low and cook until chocolate melts.
Remove from heat and let cool slightly.
Place chocolate chips in top of double boiler and bring water to a boil.
Reduce heat to low and cook until chocolate melts.
Remove from heat and let cool slightly.
Stir white chocolate into one portion of creamed mixture.
Stir semisweet chocolate into remaining portion of creamed mixture.
Combine flour, baking powder, and salt.
Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well.
It should be dough-like.
Cover and refrigerate both portions.
On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle.
Invert white dough carefully onto dark dough.
Peel wax paper from white dough.
Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll.
Cover and chill 1 hour.
Slice dough about 1/4 inch thick, and place on ungreased cookie sheets.
Bake at 350 degrees F for 10 to 12 minutes.
Remove to wire rack to cool.