xiaoxl/recipe_data huggingface dataset:
Cilantro Tabouli
Category: salad
By robynmorgan

Tasty twist on a Mediterranean classic. Serendipitous discovery when I didn't have any parsley on hand!

Ingredients:
2 ¼ cups water
1 cup bulgur wheat
2  tomatoes, seeded and finely chopped
2  green onions, sliced into thin slivers
¾ cup coarsely chopped fresh cilantro
2 cloves garlic, minced, or to taste
2  lemons, juiced
2 tablespoons olive oil
1 teaspoon ground cumin
½ teaspoon freshly cracked pepper
salt to taste

Directions:
Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary. Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 hrs 35 mins
Yields: 6 servings

Calories: 93.6
Fat: 4.8 g
Saturated fat: 0.7 g
Carbohydrates: 11.8 g
Sugars: 1.5 g
Dietary fiber: 3.1 g
Protein: 2.2 g
Sodium: 11.8 mg
Easy Lebanese Baklawa


Ingredients:
phyllo dough, butter, water, sugar, lemon juice, pistachios

Directions:
In a medium saucepan, combine the water and sugar and boil over high heat for 15 minutes to form a syrup. Remove from heat; stir in lemon juice and orange blossom water (you can substitute rose water if you can’t find orange blossom water], and set aside to cool.
Preheat the oven to 350 degrees. Open the package of phyllo dough. If your phyllo dough came in a 1 lb. box, use only half of it. Carefully lift one sheet of the phyllo (it is paper thin and very fragile, so work quickly and carefully!] and place it on a large, smooth baking sheet. Using a pastry brush, brush melted butter over the sheet. Place the next sheet of phyllo on top, and repeat with the butter. Repeat this process until all of the sheets have been buttered and stacked.
Using a large, sharp knife, cut the stacked phyllo into 3 inch by 3 inch squares. Carefully roll each square up into a log , and place on another baking sheet (seam side down]. Bake for 25 minutes, or until the logs start to turn a golden color.
Using a tablespoon, pour the cooled syrup onto the baklawa rolls. Repeat if desired (for a sweeter baklawa].
Place the pistachio nuts in a resealable plastic bag. Using a rolling pin, crush the nuts. Place the baklawa logs onto a serving plate and top with the nuts. Makes about 15 pieces.
Spinach Quiche


Ingredients:
eggs, heavy cream, fresh spinach, salt, fresh ground black pepper, gruyere cheese, mace, butter

Directions:
Beat eggs; add cream, then beat again.
Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water.
Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry.
Take a pair of kitchen scissors and snip the drained spinach into tiny pieces.
Season the spinach to taste with salt and pepper.
Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter.
Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown.
Cool 30 minutes before slicing and serving.
Turtle Pumpkin Pie


Ingredients:
graham cracker pie crust, pecan pieces, pecan pieces, milk, instant vanilla pudding, canned pumpkin, ground cinnamon, ground nutmeg, Cool Whip

Directions:
"Pour 1/4 cup caramel topping into crust, sprinkle with 1/2 cup pecans. Beat milk, pudding, pumpkin and spices until blended. Stir in 1 1/2 cups cool whip. Spread into crust. Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving."
Holiday Cranberry Glaze


Ingredients:
fresh cranberries, white corn syrup, sugar, soy sauce, cinnamon, clove

Directions:
"Combine all ingredients in small saucepan over medium heat. Bring to a boil. Continue to gently boil for 5 to 7 minutes, stirring occasionally. Cool before serving. May be stored refrigerated up to 2 weeks. Serving Suggestions: Delicious as a cranberry side dish or as a glaze over turkey or pork. Also makes a nice turkey sandwich spread."
Peanut Sticks


Ingredients:
cake flour, baking powder, salt, eggs, sugar, boiling water, vanilla, confectioners' sugar, butter, milk, vanilla, Spanish peanut

Directions:
Sift together cake flour, baking powder, salt.
Separate eggs.
Beat egg whites until stiff; set aside.
Beat egg yolks with sugar  until light and lemon colored.
Gradually beat in boiling water (temper the egg yolks or you will scramble them. i beat the hot water in at a dribble like making mayo ].
Add sifted dry ingredients and blend well.( the batter gets thicker and sticky if you wait to long dont dawdle ].
Fold in egg whites and vanilla.
Spoon batter unto greased 15x10x1 inch jelly roll pan.
Bake in moderate oven 350 degrees Fahrenheit  for 36 minutes or until cake tests done.
( i think that 20 minutes are good myself start there . i used a cookie sheet for mine if using a jelly roll pan check sooner ].
Cool 3  minutes in pan. these bad boys do stick a little in non stick pans  spray pam
Turn out of pan; cut in 48 oblong  pieces  1-1/4 x 2-1/2 ".
For thin glaze, mix confectioners' sugar, butter, milk and vanilla together.
Spread cake squares lightly with the thin glaze.
Roll in finely chopped peanuts with red skins still on for color.
Let stand on wire racks until dry enough to wrap or pack.
Makes 4 dozen.
Chicken Dressing
Category: side-dish
By Amanda Rader

This recipe came from my Grandmother and is a family tradition--a great dish which is eaten instead of stuffing here in the South.

Ingredients:
6 cups chicken broth, divided
4 cups crumbled cornbread
5  biscuits, crumbled
½ cup margarine, melted
½ cup chopped celery
1 small onion, finely chopped
3  eggs, beaten
1 teaspoon sage
1 teaspoon black pepper

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a large saucepan, bring the chicken broth to a boil. In a large bowl combine the crumbled cornbread and biscuits.  Pour in 3 cups of boiling broth; cover and let stand. Meanwhile, heat margarine in a medium skillet over medium heat.  Saute celery and onions until tender.  Stir into cornbread mixture. To the cornbread mixture add the remaining broth, eggs, sage and black pepper.  Pour into a large iron skillet or roasting pan. Bake in preheated oven for 1 hour, or until set and well browned.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 to 8 servings

Calories: 485.1
Fat: 29.5 g
Saturated fat: 5.9 g
Carbohydrates: 44.3 g
Sugars: 6.7 g
Dietary fiber: 2.8 g
Protein: 10.9 g
Cholesterol: 118.6 mg
Sodium: 1949.6 mg
Rich and Creamy Original Cheesecake


Ingredients:
graham cracker crumbs, butter, cream cheese, sugar, eggs, heavy cream, vanilla extract

Directions:
Your spring-form pan(s] should be anywhere between 6 in- 10 in in diameter, depending on how thick you want a slice to be.
Preheat oven to 350 degrees
Place all the graham cracker crumbs in the bottom of your pan(s], along with the butter. Mix well and spread evenly.
Bake crust for nine minutes.
After baking crust and letting it cool, cover the sides of your spring-form pan with two layers of foil.
In a stand mixer with a paddle attachment, beat cream cheese until fluffy. As soon as all of the cream cheese is smooth and fluffy, STOP. Too much mixing incorporates air, causing the top to crack.
Add in sugar gradually and beat till smooth. Stop the mixer.
On a low speed, add in each egg one at a time, only adding next egg when previous is fully incorporated.
Drizzle in heavy cream and vanilla, beating until smooth, about 5 minutes.
Place a sieve over another large bowl, and strain mixture through sieve, smoothing any lumps. Pour onto crust.
Take a large aluminum serving tray, and place cheesecake(s] inside. Pour boiling water along outside of pan, being careful not to get any water between foil and spring-form pan.
Bake for 1 hour and 30 minutes
Take tray with pan(s] out of water and let cool at room temperature.
Place in fridge after leaving to cool for 4 hours or more.
Ice Cream Kolaczki


Ingredients:
flour, butter, sugar, vanilla ice cream

Directions:
Sift flour and sugar.
Cut in butter until mixture resembles corn meal.
Add partly softened ice cream.
Blend.
Chill dough in regfrigerator for approximately 1 hour (This allows for easier handling].
Roll out and cut into squares or rounds.
Spread with any desired fruit filling and fold dough partly over the filling.
Bake at 375F degrees for 20 minutes or until light brown.
Spicy Pickled Beans


Ingredients:
water, salt, green beans, red wine vinegar, sugar, cider vinegar, vodka, mustard seeds, black peppercorns, fennel seeds, crushed red pepper flakes, garlic cloves, fresh dill sprigs, bay leaves

Directions:
Bring 2 quarts water and salt to a boil in a large saucepan.  Add beans; cook 4 minutes or until crisp-tender.  Drain and place in a large bowl filled with ice water.
Combine red wine vinegar and remaining ingredients in a medium saucepan.  Bring to a boil; cook 1 minute or until sugar disolves.
Pour over beans; cover and marinate in the refrigerator at least 24 hours OR place beans in pint jars; remove bay leaves; pour marinade into pint jars and seal.  Process for 15 minute in a boiling water bath.
Roasted Greek Style Chicken


Ingredients:
chicken, olive oil, dried oregano, salt, pepper

Directions:
Marinate the chicken in the oil, lemon juice & oregano for an hour., Rub some of the marinade inside the bird., Bake at 375 for 1 hour or until done.
Spiced Moroccan Carrots


Ingredients:
carrot, olive oil, garlic cloves, cayenne pepper, cumin, paprika, lemon juice, salt, pepper, fresh parsley

Directions:
Peel and quarter carrots and place in saucepan with just enough water to cover them.
Bring to a boil and cook 2-3 minutes.
Drain, return to the pan and add oil, garlic, cayenne, cumin and paprika.
Cook until carrots are tender.
Add lemon juice, salt and pepper.
Chill and then garnish with parsley.
Serve cold.
Mom's Spaghetti Bolognese
Category: world-cuisine
By stefychefy

Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.

Ingredients:
1 (16 ounce) package spaghetti
2 tablespoons olive oil
3 slices bacon, diced
1 large onion, finely chopped
1 stalk celery, finely chopped
1  carrot, finely chopped
1 teaspoon dried oregano
3 cloves garlic, minced
1 pound lean ground beef
2 tablespoons balsamic vinegar
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain. Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes. Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture. Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 451.2
Fat: 14 g
Saturated fat: 4.3 g
Carbohydrates: 59.8 g
Sugars: 3.4 g
Dietary fiber: 7 g
Protein: 23.5 g
Cholesterol: 42.7 mg
Sodium: 458.8 mg
S'mores Minis ( Cookies )


Ingredients:
butter, brown sugar, eggs, hot water, all-purpose flour, baking powder, salt, mini marshmallows

Directions:
Preheat oven to 350F and spray mini muffin tins with cooking spray.
Beat the butter, brown sugar, eggs and hot water.
Mix in the flour, baking powder and salt until well blended.
Form into 1" to 1 1/2" balls and place in mini-muffin tin, indent the center with your finger.
Bake for 8 minutes remove from oven, push a mini marshmallow into the middle of each cookie and top with a chocolate wafer.
Bake for 2 minutes more.
Zucchini Pancakes


Ingredients:
zucchini, egg, water, parmesan cheese, flour, garlic powder, red pepper flakes, pepper, butter, olive oil

Directions:
Put shredded zucchini in a colander in the sink and salt it lightly.  Mix in the salt with your hands and leave the zucchini to drain for 30 minutes.  Squeeze out all the juices and blot the squash dry with paper towels.
In a large bowl, combine the batter ingredients and whisk until smooth.  Mix in the zucchini.
In a nonstick skillet (or use a griddle], melt the butter and oil together over medium heat until foaming.
Drop the batter by tablespoons onto the skillet and cook over medium-high heat until brown.  Turn and brown the other side.
Pile the pancakes on a plater, salt lightly and serve.
Bake Them Something Special


Ingredients:
cream cheese, unsalted butter, salt, all-purpose flour, peanuts, granulated sugar, cinnamon, milk

Directions:
1. Place cream cheese, butter and salt in a mixing bowl. Beat on high until smooth and creamy. Beat in flour, on low, until combined. Form dough into a flat disc and wrap with plastic wrap. Refrigerate for at least 1 hour.
2. Meanwhile, in a small bowl, stir peanuts with chocolate chips, sugar and cinnamon. Upon removing from refrigerator, if dough is too firm to roll, let stand for about 10 minutes before moving on to the next step.
3. Preheat oven to 350°F (180°C]. Line 1 or 2 baking sheets with parchment paper. On a floured surface, use a floured rolling pin to roll dough very thinly into a circle, about 15 inches (38 cm] in size and about ?-inch (3-mm] thick.
4. Scantly spread dough with jam to cover, then sprinkle with nut mixture. Cut dough into wedges like a pie – for larger cookies, cut into 16 wedges, and for smaller cookies, cut into 24 wedges.
5. Tightly roll each dough wedge from wide edge to point to enclose filling. Place on baking sheet. Whisk egg yolk with milk and brush tops of cookies.
6. Bake in centre of preheated oven until lightly browned, 22 to 25 minutes. Cool completely on rack.
Perfect Pumpkin Pie With Streusel Topping


Ingredients:
pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, ground cloves, nutmeg, salt, light brown sugar, flour, butter

Directions:
For 12-inch Dutch oven, let the coals heat up to about 400-425.
With whire whisk, beat pumpkin, condensed milk, eggs, spices, and salt.
Pour into crust.
Bake 15 minutes.
Remove enough coals to lower temperature to 350 and continue baking 35 to 40 minutes, or until knife inserted 1" from the crust comes out clean.
Meanwhile, prepare streusel by combining brown sugar and flour.
Cut in butter until crumbly.
Stir in nuts.
After pie has  baked for 30 minutes at 350, sprinkle on top of pie.
Bake 5 to 10 minutes longer.
Cool, if desired.
Pineapple Upside Down Cake


Ingredients:
unsalted butter, brown sugar, cinnamon, pineapple slices, pecan halves, unbleached all-purpose flour, baking powder, salt, sweetened flaked coconut, unsalted butter, granulated sugar, vanilla extract, egg, poppy seed, buttermilk, dark rum

Directions:
Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
Stir until sugar begins to melt.
Arrange pineapple slices and pecan halves as seen in the picture.
In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
You can also replace the pecans with red or green maraschino cherries.
For the cake -
In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
Add vanilla to butter sugar mixture. Beat.
Then add the egg, beat well.
Add poppy seeds, mix.
In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
Stir until just combined. Take care not to overmix.
Pour the cake batter over the prepared topping.
Bake at 350 for about 35 min or till it tests done.
As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
I also like to put a piece of parchment paper on my plate before flipping the cake.
Enjoy!
Homemade Tomato Sauce


Ingredients:
olive oil, onion, cherry tomatoes, water, garlic clove, dried oregano, chili powder, sea salt

Directions:
In a large skillet, heat olive oil.
Add onion and saute until soft, about 10 minutes.
Add cherry tomatoes, water, garlic, oregano, chili and salt.
Cover and cook for 10-15 minutes over medium heat until tomatoes are soft and beginning to fall apart.
Serve.
Crunchy Potato Wedges


Ingredients:
baking potatoes, butter, garlic cloves, hot paprika, cayenne pepper, panko breadcrumbs

Directions:
Pre-heat oven to 400 degrees., Slice un-peeled potatoes vertically into 1/4's or 1/8's., Combine the butter, garlic, paprika and cayenne.  Mix well., Dip potatoes in butter mixture., Put panko in a pie plate., Put the butter coated potatoes in the panko.  Coating well on all sides., Place on lightly oiled baking sheet., Sprinkle liberally with salt., Bake for 55 minutes or until done., Drizzle with left-over butter while baking., Sprinkle with additional paprika before serving.
Fresh Tomato and Basil Pasta With Toasted Pine Nuts


Ingredients:
penne pasta, olive oil, onion, garlic cloves, plum tomatoes, fresh thyme, dried thyme, fresh basil, salt, fresh ground pepper, pine nuts

Directions:
In large pot boil pasta until al dente. Drain.
In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.
Teriyaki Marinade


Ingredients:
light brown sugar, soy sauce, lemon juice, ground ginger, garlic

Directions:
Combine all ingredients in a container& mix until sugar dissolves., Add beef or chicken, cover& refrigerate for at least 3 hours, stirring often.
Swirled Cranberry Cheesecake


Ingredients:
butter, whole berry cranberry sauce, cinnamon, clove, cream cheese, sugar, cornstarch, eggs, vanilla

Directions:
Mix cookie crumbs and butter.
Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
Bake at 350 degrees for 10 minutes.
Cool completely.
Process cranberry sauce and spices in food processor or blender.
Set aside.
Beat cream cheese until smooth.
Add sugar and cornstarch; beat well.
Add eggs, one at a time, beating until just blended.
Stir in vanilla.
Pour 1/2 the batter into crust.
Spoon 1/2 the cranberry mixture over batter, swirl with knife.
Top with remaining batter.
Repeat with remaining cranberry mixture.
Bake at 350 degrees for 15 minutes.
Reduce oven to 225 degrees; bake 1 hour and 10 minutes.
Remove from oven; immediately run knife around sides of cheesecake to loosen from pan.
Turn oven off; return cheesecake to oven and let cool in oven 1 hour.
Remove from oven; cool completely on wire rack.
Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.] Remove sides of pan.
Serve.
Harvest Time Pumpkin & Oatmeal Muffins


Ingredients:
all-purpose flour, quick oats, brown sugar, raisins, baking powder, baking soda, pumpkin pie spice, canned pumpkin, nonfat milk, egg

Directions:
Preheat oven to 400 degrees and line a 12-cup muffin tin with paper cases.
Combine dry ingredients in a large bowl.
In another, medium bowl, combine the pumpkin, milk, oil and egg, blending well.
Stir pumpkin mixture into dry ingredients until the dry ingredients are just moist.
Fill muffin cases evenly and bake for 22-25 minutes.
Tomato Sauce in Crock Pot


Ingredients:
olive oil, onion, garlic cloves, bay leaves, roma tomatoes, salt, pepper, fresh parsley, fresh chives, tomato paste

Directions:
Heat olive oil in pan and saute onions until translucent, about 7 minutes.
Add garlic and saute for another 2 minutes.
Add the onion/garlic mixture into crock pot along with bay leaves, tomatoes, salt and peper to taste.
Cook in crock pot on high for 90 min and reduce to low for 30 minute.
Remove bay leaves.
Blend tomatoes with hand blender - this step is optional, if you like a chunky sauce
Add fresh herbs of your liking and stir in tomato paste.
Christmas Coffee Cake


Ingredients:
shortening, sugar, vanilla, eggs, baking powder, baking soda, sour cream, butter, brown sugar, cinnamon, pecans

Directions:
Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.
Sirloin Steak Salad


Ingredients:
cherry tomatoes, grape tomatoes, red onion, red bell pepper, fresh chives, fresh parsley, lettuce

Directions:
Preheat grill to medium heat.  Season steak with salt and pepper.
Grill steak to desired doneness (14-18 minutes for medium rare; 18-22 minutes for medium, depending on the thickness of your steak].  Turn once and cool 10 minutes before slicing for the salad.
Thinly slice steak on the diagonal.  Combine steak, tomatoes, onion, bell pepper, mushrooms, chives and parsley.  Drizzle with dressing; toss to coat.  Serve on the lettuce of your choice.
The Original Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.