xiaoxl/recipe_data huggingface dataset:
Swedish Limpa Bread


Ingredients:
light brown sugar, light molasses, dark molasses, butter, margarine, salt, anise seed, caraway seed, boiling water, cold water, warm water, active dry yeast, unsifted all-purpose flour, cornmeal, butter, margarine

Directions:
in a large bowl, combine sugar, molasses, 1/4 cup butter, the salt, anise and orange peel.  Add 1 cup boiling water; stir until sugar dissolves and butter melted.  Add 1 cup cold water.  Cool to lukewarm.  Check temperature of warm water with thermometer.
Sprinkle yeast over water in measuring cup; stir until dissolved.  Add to molasses mixture; mix well.  Gradually add 4-1/2 cups all-purpose flour and 1 cup rye flour; beat vigorously until smooth and dough leaves sides of bowl.  Gradually add 3 cups rye flour.
Mix in last of flour with hand until dough leaves side of bowl.  (Dough will be stiff.]  Turn out onto lightly floured pastry cloth or board.  Knead until smooth and elastic - about 10 minutes.  Place in lightly greased large bowl; turn dough to bring up the greased side.
Cover with towel; let rise in warm place (85 degrees], free from drafts, until double in bulk - about 1-1/2 hours.  Grease a large cookie sheet, and sprinkle lightly with cornmeal.  Punch down dough and turn out onto lightly floured pastry cloth or board.  Cut in half.
Shape each half into an oval.  With palms of hands, on lightly floured surface, roll each half into a loaf, 12 inches long, tapering ends.  Place on prepared cookie sheet, 5 inches apart.
Cover with towel; let rise in warm place, free from drafts, until double in bulk - 1 to 1-1/4 hours.  Preheat oven to 375 degrees.   With sharp knife, make four diagonal slashes on top of loaf, 1/4-inch deep. Bake on middle shelf 35 minutes; cover with foil last 10 minutes, if necessary.  Brush with butter.  Serve warm, or cool on rack.
Bahamian Crab N' Rice


Ingredients:
yellow onion, green pepper, dried thyme, salt, fresh ground black pepper, seasoning salt, scotch bonnet peppers, tomato paste, hot water, long-grain rice, long-grain rice

Directions:
Wash live crabs under the tap using a toothbrush to wash sand from under band and from between toes until completely clean.
Turn crab with eyes away,upside down,slipping a blunt knife (a butter knife is ideal] between the shell's seam,push upward to seperate the crab's shell in two.
Be careful not to push the knife too far (the gall sac is in the direct path of the knife!].
Pull apart.
Scoop the fat from both sides of the shell into a bowl using the knife or a spoon.
Discard the empty half shell,band,mouth,gills and all other remaining internal organs,leaving behind the toes.
Break the two segments in half by holding each half securely and snapping apart.
This can also be done by chopping the segment with a cleaver.
Wash the toe segments under the tap and put them in the bowl with the fat.
This process is to be repeated until each crab is processed.
Place a large pot over medium high heat, adding the vegetable/corn oil.
Allow the oil to heat until a drop of water sizzles when dripped in the oil.
Add onion,green pepper,salt,black pepper,seasoned salt,thyme,scotch bonnet and stir.
Saute ingredients until onion is transparent, stirring constantly,about 3 to five minutes.
Add crab fat and segments, saute, stirring constantly until fat is liquid, about 7 minutes.
Add tomato paste, stir ingredients together for another 5 minutes.
Add water.
Stir ingredients with the water,taste, adjust salt to taste,bring to a slow simmer.
Gently pour rice into pot, stirring slowly to ensure even distribution of the rice in the liquid.
Turn heat down to low and cover pot with a tight-fitting lid to prevent steam from escaping. Foil can be used under the lid to prevent the steam escaping.
Cook for about 20-25 minutes or until all of the liquid is absorbed.
Do not lift lid while cooking.
Turn heat off and let rice stand covered for 10-15 minutes or until liquid is absorbed.
Fluff and serve hot.
Ricotta-Oat-Bran Pancakes With Raspberry Sauce


Ingredients:
frozen raspberries, maple syrup, whole wheat flour, brown sugar, baking powder, baking soda, salt, eggs, light ricotta cheese, milk, vanilla

Directions:
Place raspberries in a sieve set over a bowl. Let stand on the counter to thaw a little. Push berries through sieve using the bottom of a ladle. Discard seeds. Stir maple syrup into raspberry purée.
Stir flour with oat bran, sugar, baking powder, baking soda, and salt in a large bowl until mixed. Whisk egg in a medium bowl. Whisk in ricotta, milk, vanilla, and 4 T oil. Make a well in flour mixture. Pour in egg mixture and stir just until blended.
Heat a large non-stick frying pan over medium. Lightly brush with remaining oil as needed. When hot, scoop about ¼ c batter into pan. Repeat for each pancake. You should be able to fit 2-3 in the pan. Cook until bubbles form on the top, 2-3 minutes. Flip and cook until golden brown, about 2 more minutes. Reduce heat if pancakes are browning too quickly. Remove to a platter. Cover and keep warm until serving. Serve with raspberry sauce.
The Real Red Velvet Cake
Category: desserts
By Smart Cookie

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Ingredients:
cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3  eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract

Directions:
Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray. Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl. Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract. Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes. Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight. Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally. Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract. Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes. Finish frosting the cake with remaining frosting. Cut and serve.

Prep time: 50 mins
Cook time: 30 mins
Total time: 3 hrs 25 mins
Yields: 1 three-tier 9-inch cake

Calories: 669.3
Fat: 33.8 g
Saturated fat: 21 g
Carbohydrates: 89.1 g
Sugars: 64.8 g
Dietary fiber: 1.5 g
Protein: 5.9 g
Cholesterol: 117 mg
Sodium: 312.4 mg
Perfect Pasta Salad


Ingredients:
corkscrew macaroni, Italian parsley, celery & leaves, green onions, grape tomatoes, cheddar cheese, black pepper, mayonnaise, extra virgin olive oil

Directions:
In a large bowl, mix ingredients in order given. Stir well to combine., Cover and chill until serving time., Goes great with grilled chicken and a glass of chilled white wine!
Poached Prawns/Shrimp With Chilli Limes and Sugar


Ingredients:
garlic clove, brown sugar, lime juice, fish sauce, kaffir lime leaves, chilies, sea salt, lemon rind

Directions:
Cook prawns in a large saucepan of salted boiling water for 2 to 3 minutes until just cooked and drain and then refresh in iced water and drain again.
Peel prawns, leavig tail intact and remove veins.
Using a mortar and pestle pound garlic, chilli and half of sugar until a coarse paste forms and then transfer to a bowl.
Add lime or lemon juice, oil and fish sauce and mix to combine.
Pour over prawns and toss to combine and cover with plastic wrap and refrigerate for 1 hour to marinate.
Place kaffir lime leaves and whole dried chillies in a small frying pan on high heat and cook for 1 minute, stirring constantly, for 2 to 3 minutes until fragrant and then cool.
Transfer to a mortar, add remaining sugar and lemon rind and use a pestle to pound until roughly ground.
Scatter over prawns to serve.
Tiramisu Bowl


Ingredients:
cream cheese, milk, instant vanilla flavor pudding and pie filling, brewed coffee, fresh raspberry

Directions:
Beat cream cheese in large bowl with electric mixer until creamy.  Gradually beat in milk.  Add dry pudding mixes; mix well.  Stir in 2 cups of the whipped topping.
Line bottom and sides of a 2-1/2 qt bowl with half of the wafers; drizzle with half of the coffee.  Layer half of the pudding mixture over wafers, and then top with half of the grated chocolate.  Repeat all layers starting with the wafers and coffee.  Top with remaining whipped topping and raspberries.
Refrigerate at least 2 hours.  Store leftovers in refrigerator.
Basic Vegetable Fettuccini


Ingredients:
broccoli, cauliflower, olive oil, zucchini, onion, carrots, evaporated milk, cheddar cheese, milk, fettuccine, bacon

Directions:
Chop the broccoli and cauliflower and put into boiling water for 10 minutes.
Heat the olive oil in a skillet and add the zucchini, onion and carrots.
Sautee the vegetables for 10 minutes and add the broccoli and cauliflower.
Add the onion soup mix and evaporated milk, let cook for 5 minutes over medium heat.
Add the cheese and milk and cook for another 5 minutes, until cheese is melted through.
As this cooks fry the bacon.
Serve the vegetable mixture over noodles and crumble the cooked bacon on top.
Italian Sausage Orzo Soup


Ingredients:
bulk Italian sausage, onion, garlic, chicken broth, tomatoes, dried basil, pepper, orzo pasta, dried parsley

Directions:
"In a soup pot, brown sausage.  Add onions and cook until onions are translucent.  Add garlic and saute for another minute or two.  Drain meat/veggies.  Put back in pot.  Add broth, tomatoes, basil,pepper and parsley.  Bring to a boil.  Add pasta.  Reduce heat. Cover and simmer for 15 to 20 minutes until pasta in tender.  Enjoy!"
Saucy Country Captain Chicken


Ingredients:
whole chicken, garlic cloves, yellow onion, fresh mushrooms, diced tomatoes, hot water, salt, parsley, thyme, curry, black pepper

Directions:
Flour and brown chicken in pot. (Remove skins before hand if you prefer.].
Remove chicken and set aside on a platter.
Sautee garlic, onion and mushrooms in same pot until onion is translucent.  No need to add more oil.
Add spices, then wet ingredients, then browned chicken.
Simmer 45 minutes, or until chicken is completely cooked through.
Per your preference, serve chicken whole  over rice, or remove meat from bones, and add back into stew.
Cooking with the bones in adds a lot of flavor.
Sweet and Sour Meatballs IV
Category: appetizers-and-snacks
By MEMBER81872

These flavor packed meatballs are easy to make, and sure to be a hit with your family! Serve them over rice.

Ingredients:
5 teaspoons beef bouillon granules, divided
¼ cup boiling water
1 ½ pounds lean ground beef
1 cup dry bread crumbs
¾ cup minced onion
1  egg
1 (20 ounce) can pineapple chunks, drained with juice reserved
⅓ cup fresh lemon juice
3 tablespoons packed brown sugar
2 tablespoons soy sauce
1 teaspoon grated fresh ginger root
2 tablespoons cornstarch
1  green bell pepper, chopped

Directions:
In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2  inches in diameter. In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes. In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 500.8
Fat: 25.6 g
Saturated fat: 10 g
Carbohydrates: 42.3 g
Sugars: 23.5 g
Dietary fiber: 2.3 g
Protein: 25.1 g
Cholesterol: 116.3 mg
Sodium: 894.6 mg
Delicious Big Bowl - Quinoa Recipe


Ingredients:
quinoa, water, salt, olive oil, potatoes, onion, garlic clove, walnuts, asparagus, olive oil

Directions:
Bring the quinoa, water and walt to a boil in a large heavy bottomed pot. Reduce heat and simmer for about  20 minutes.  If there is any liquid left in the pan, drain if off.
Warm a splash of olive oil in a skillet over medium high heat, then add the potatoes and a couple pinches of salt. Toss to coat the potatoes and cover for a few minutes to allow the potatoes to sweat and cook. Uncover the pan, toss aga, then cook a few minutes longer uncovered, until the potatoes start to get some color. Continue tossing every few minutes to get color and crispness.
Whenthey are cooked through and pleasantly crunch, season to taste with salt and scoop out onto a plate.
Set aside.
In the same skilled warm another splash of oil.
Add the onions and garlic and cook 4-5 minutes.
Toss the quinoa with a splash of olive oil.
Combine quinoa, potatoes, onions, nuts and asparagus.
Almond Joy Fudge Brownies


Ingredients:
character(0]

Directions:
Prepare mix according to brownie package directions, except only use 3 tablespoons
of  vegetable oil.
Pour into a greased 9 x 13" pan.
Pour and spread 1 cup of  condensed milk.
Sprinkle with chopped candy bars and toasted almonds.
Bake at  350 for 35-38 minutes.
Let cool completely before cutting into 2 dozen bars.
Chicken and Penne Casserole


Ingredients:
olive oil, boneless chicken breasts, onion, garlic cloves, dried oregano, dried basil, dried red pepper flakes, crushed tomatoes, stewed tomatoes, sugar, dry white wine, bay leaf, dry penne pasta, mozzarella cheese, parmesan cheese

Directions:
Set oven to 375 degrees F.
Butter a 13 x 9-inch baking dish.
Heat oil in a skillet.
Season the chicken with salt and pepper, then brown on both sides about 5 minutes per side; transfer to a plate.
Add in onion, garlic, oregano, basil and crushed red pepper flakes; saute about 5 minutes.
Add in the crushed tomatoes, stewed tomatoes with juice, wine, sugar and bay leaf; cook for about 35-40 minutes, season with salt and pepper.
Line the bottom of the dish with cooked penne pasta, sprinkle the top with about 1/3 cup grated Parmesan cheese.
Arrange the browned chicken pieces on top of the cooked pasta.
Remove bay leaf and spoon the sauce over the chicken covering chicken and pasta completely.
Mix the mozzarella cheese with 1/3 cup Parmesan cheese, then sprinkle over the top of the sauce.
Bake for about 20 minutes, or until the chicken is cooked and the sauce is bubbly.
Delicious.
Chunky Tomato Potato Soup
Category: soups-stews-and-chili
By Kitchen Kitty

Creamy soup filled with chunky vegetables.

Ingredients:
2 tablespoons butter
2  onions, chopped
4 cups peeled, cubed potatoes
1 ½ cups chopped celery
1 ½ cups chopped carrots
2 cloves garlic, minced
1 tablespoon Italian seasoning
2 cups milk
1 tablespoon cornstarch
1 (14.5 ounce) can tomatoes
1 ¼ cups chicken broth
2 tablespoons tomato paste
salt and pepper to taste

Directions:
Melt the butter in a large saucepan over medium heat, and cook the onions until tender. Mix in the potatoes, celery, carrots, and garlic. Season with Italian seasoning. Pour in milk, gradually stir in cornstarch, and bring to a boil. Mix in tomatoes, broth, and tomato paste. Return to boil, reduce heat to low, and simmer 20 minutes. Season with salt and pepper.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 158.4
Fat: 4.4 g
Saturated fat: 2.7 g
Carbohydrates: 26.2 g
Sugars: 7.8 g
Dietary fiber: 4.1 g
Protein: 5 g
Cholesterol: 12.5 mg
Sodium: 190.5 mg
Grand Pomegranate Prosecco for Lovers!


Ingredients:
pomegranate juice, Grand Marnier, pomegranate seeds

Directions:
Mix pomegranate juice and grand marnier together., Place pomegranate inthe freezer for 1 hour., Fill 8 Champagne glasses with Prosecco top with pom/Grand mixture., Float a few frozen seeds in each glass and serve.
Dill Refrigerator  Pickles


Ingredients:
apple cider vinegar, water, pickling salt, onions, fresh garlic cloves, fresh dill, cucumbers

Directions:
Combine cider vinegar, water and pickling salt in a large pan. Bring to a boil while stirring occasionally. Cool to room temperature.
Prepare 4 quart jars by putting your desired amount of dill, garlic and onions inside. Fill each jar with cucumbers. Cucumbers can be whole if they are very small ones.
Pour the cooled brine into the 4 jars.
Put covers on the jars and refrigerate at least 24 hours before tasting.
Summer Blueberry Cake


Ingredients:
blueberries, sugar, water, cornstarch, butter, lemon zest, cinnamon, sour cream, eggs, vanilla extract, confectioners' sugar, vanilla

Directions:
Make Filling: Put 1 cup of blueberries, sugar and 1 Tbsp water in a medium saucepan.  Simmer over low heat until it becomes liquid.  Mix remaining water and cornstarch and add to pan, cooking until it comes to a boil.  Add the butter and cinnamon, stirring until the butter is melted, then add the rest of the blueberries.  Cook for another minute, take off the heat and add the lemon zest.  Set aside to cool.
Make Cake: Preheat the oven to 350 degrees.  Grease and flour a 9" x 13" cake pan (or use a cooking spray with flour].
Put the cake mix, sour cream, milk, oil, eggs and vanilla in a large mixing bowl.  Mix for 1 minute on low speed.  Scrape down the bowl and mix on med-high speed for another 2 minutes.
Pour cake batter into the prepared pan.  Using 1/2 of the blueberry filling, put dollops of the filling on the batter and swirl lightly with a knife.  Bake the cake until it is light brown and starts to pull away from the sides of the pan, 35-40 minutes.
Cool cake and spread the rest of the blueberry filling on top.
Make frosting: Using chilled bowl and beaters, whip the cream until soft peaks form.  Add vanilla, then the sugar while continung to beat until stiff peaks form.
Spread topping on cooled cake.
Serve with additional berries, if desired.
Cheesy Vegetable Soup


Ingredients:
onion, butter, water, cabbage, frozen lima beans, carrot, potato, chicken bouillon granule, all-purpose flour, paprika, pepper, milk, half-and-half cream, cheddar cheese

Directions:
In a large saucepan, saute onion in 2 tablespoons butter until tender.
Add water, vegetables and bouillon. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt remaining butter. Stir in the flour, paprika and pepper until smooth.
Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in cheese until melted. Add to soup and heat through.
Mexican Chicken


Ingredients:
onion, butter, chicken broth, salsa, long grain rice, garlic powder, boneless skinless chicken breast halves, fresh cilantro

Directions:
In a large skillet, saute onion in butter until golden and tender., Add chicken and brown lightly on both sides., Remove the chicken and cover with aluminium foil to keep warm., Add chicken broth and salsa to the skillet., Bring to boil., Carefully stir in rice and garlic powder., Place browned chicken on top of the rice mixture., Cover and simmer for 10 minutess., Turn the chicken over and then simmer for 10 minutes longer., Remove from heat., Sprinkle with cheese and cover., Let stand for approximately 5 minutes., Garnish with cilantro and jalapanoes., Enjoy!
Gorgonzola Chicken Salad (Fred Meyer Deli Copycat)


Ingredients:
penne pasta, boneless skinless chicken breasts, lemon pepper seasoning, red grapes, green onions, pecans, gorgonzola, mayonnaise, extra virgin olive oil, seasoned rice vinegar, white sugar, kosher salt, black pepper

Directions:
Cook the pasta according to the package directions, NOT al dente. You don't want it to be too gummy or too mushy. Drain in a colander and run COLD water over until it's completely cold. Transfer to a large bowl.
Sprinkle the chicken breasts with lemon pepper. "Grill" the chicken breasts by whatever method you prefer. You may use a panini type grill, a barbecue grill, or simply bake in the oven. Your cooking times will vary based on your method, but just make sure the breasts are fully cooked by reaching an internal temperature of 165 degrees, or when the juices run clear. Allow the chicken pieces to cool until you can handle them. Slice the chicken thinly, then cut slices in half so they are bite-sized. Spread out to cool completely while you prepare the remaining ingredients.
Pour the dressing ingredients (mayo, oil, vinegar, sugar, salt, pepper] into the bowl and whisk until incorporated.
After the chicken and pasta are completely cooled, add all the remaining ingredients to the bowl and stir gently. Refrigerate until ready to serve.
TIPS: If the salad is too stiff after prolonged refrigeration, you can make it creamy again by stirring in a tiny bit of olive oil, milk or warm water. Gorgonzola cheese is similar to bleu cheese, but slightly milder. It is an acquired taste for some people, so feel free to use more or less to taste. I use MORE! For best results, don't substitute or omit ingredients. I usually try doing things to lower fat or calories, but in this case, the results will NOT be the same.
Italian Vinaigrette


Ingredients:
olive oil, red wine vinegar, garlic, parmesan cheese, red pepper flakes

Directions:
Combine all ingredients into a ramekin or small bowl., Wisk together until mixed thoroughly., Enjoy!
Tomato Fettuccine With Shrimp and Arugula


Ingredients:
fettuccine, olive oil, other sweet onion, grape tomatoes, cherry tomatoes, salt, large shrimp, half-and-half, fresh ground black pepper, crushed red pepper flakes, arugula

Directions:
Cook pasta according to package directions, omitting salt and fat.
Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; sauté 3 minutes or until tender.
Add tomatoes and 1/4 teaspoon salt; cook 2 minutes, stirring occasionally.
Add shrimp; cook 2 minutes, stirring frequently.
Add pasta, reserved 1/2 cup cooking liquid, 1/2 teaspoon salt, half-and-half, and pepper; toss well.
Cook over medium-low heat 3 minutes or until thoroughly heated and shrimp are done.
Add arugula; toss well.