xiaoxl/recipe_data huggingface dataset:
Gnocchi With Broad Beans and Tomato


Ingredients:
broad beans, olive oil, garlic cloves, diced tomatoes, basil, parmesan cheese

Directions:
Cook broad beans according to pack., Drain, refresh and slip beans out of their  tough outer skin and set aside., Heat oil in pot and fry garlic for a minute or 2., Add tomatoes, cook further 2 minutes., Remove from heat and stir in beans., Cook gnocchi in boiling water according to instructions on pack., Drain and toss with sauce, season well and serve., Top with chopped basil and shaved parmesan.
Easy Potato Salad


Ingredients:
potatoes, water, mayonnaise, dried mint, ham

Directions:
Peel and quater potatoes ( if you are using new poataoes you can leave the skin on].
Boil potatoes in 1 Litre of water with a pinch of salt until just cooked ( do not overcook].
To make the dressing combine the mayo , ham which has been sliced and cubed and dried mint leaves together in a bowl
when the potatoes are cooked drain well and leave to cool.
then mix the dressing and cooked potatoes together and chill for about an hour before serving .
White Chocolate Blondie Brownies
Category: desserts
By kdahlman

This is a simple variation on a chocolate brownie recipe that my mother made me growing up, which originally came from my grandmother. I am a big white chocolate fan, and this will satisfy even the biggest white chocolate craving.

Ingredients:
1 cup butter
3 (1 ounce) squares white chocolate, chopped
4  eggs
2 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 cup white chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly. Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined. Scoop the batter into the prepared baking pan; sprinkle with white chocolate chips. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Allow to cool in pan for about 10 minutes before cutting into bars.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 1 9x13-inch pan

Calories: 243.8
Fat: 12.4 g
Saturated fat: 7.4 g
Carbohydrates: 31 g
Sugars: 23.1 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 53.7 mg
Sodium: 174.3 mg
Mediterranean Roasted Vegetables


Ingredients:
eggplant, bell pepper, portabella mushroom, zucchini, fennel, olive oil, garlic, fresh basil, sun-dried tomato packed in oil, red pepper flakes

Directions:
Preheat the oven to 500 degrees.
Wash, and prep the vegetables.
Place the vegetables in one layer on several well greased cookie sheets.
(You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans].
Liberally brush the vegetables with oil and season with salt.
Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
Remove the vegetables to a large serving platter and arrange attractively.
While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
This should be served at room temperature.
Traditional Haroset for Passover


Ingredients:
apple, walnuts, cinnamon, sugar, wine

Directions:
Peel, core and chop apple., Chop nuts and combine with the aples., Add cinnamon, sugar and enough wine to moisten mixture.
Mediterranean Chicken Sheet Pan Dinner
Category: meat-and-poultry
By Soup Loving Nicole

Bold flavors and colors combine on one sheet pan for a simple yet impressive dinner. Bonus is the minimal cleanup!

Ingredients:
¼ cup extra-virgin olive oil
lemon, juiced
2 tablespoons balsamic vinegar
1 teaspoon dried tarragon
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
4  chicken thighs with skin
1 small red onion, sliced into petals
8  mini bell peppers, halved lengthwise and seeded
1 pound baby potatoes, halved
1  lemon, sliced
¼ cup crumbled feta cheese
¼ cup fresh parsley, chopped
8  pitted kalamata olives

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil. Whisk olive oil, juice of 1 lemon, vinegar, tarragon, oregano, paprika, salt, and pepper together in a large bowl. Add chicken thighs, onion, baby bell peppers, and potatoes. Stir until everything is evenly coated. Transfer vegetable-chicken mixture to the prepared baking sheet and spread in an even layer. Scatter lemon slices over the vegetables, making sure to leave the chicken uncovered so that the skin will brown. Bake in preheated oven for about 40 minutes. Remove from oven and top with feta, parsley, and olives.

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

Calories: 533.1
Fat: 32.4 g
Saturated fat: 8 g
Carbohydrates: 41.3 g
Sugars: 3.5 g
Dietary fiber: 6.9 g
Protein: 23 g
Cholesterol: 84.9 mg
Sodium: 1112.8 mg
Mint Jelly
Category: side-dish
By HYACINTH

A traditional mint jelly made from fresh mint.

Ingredients:
1 ½ cups packed fresh mint leaves and stems
2 tablespoons lemon juice
2 ¼ cups boiling water
1 drop green food color
3 ½ cups white sugar
½ (6 fluid ounce) container liquid pectin

Directions:
Rinse off the mint leaves, and place them into a large saucepan. Crush with a potato masher or the bottom of a jar or glass. Add water, and bring the mint to a boil. Remove from heat, cover, and let stand for 10 minutes. Strain, and measure out 1 2/3 cups of the mint. Place 1 2/3 cups mint into a saucepan. Stir in the lemon juice and food coloring. Mix in the sugar, and place the pan over high heat. Bring to a boil, stirring constantly. Once the mixture is boiling, stir in the pectin. Boil the mixture for a full minute while stirring constantly. Remove from heat, and skim foam off the top using a large metal spoon. Transfer the mixture to hot sterile jars, and seal. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Yields: 4 1/2 pint jars

Calories: 85.6
Carbohydrates: 22.1 g
Sugars: 21.9 g
Dietary fiber: 0.1 g
Sodium: 0.8 mg
Daddy's Favorite Carrot Cake


Ingredients:
flour, baking powder, cinnamon, salt, carrots, pecans, eggs, sugar, vanilla, raisins

Directions:
Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
With mixer running on low speed, slowly add the flour mixture.
Blend in vanilla, carrot, raisins (if adding] and pecans.
Pour batter into a well greased 8 x 12 inch pan.
Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
Note: Chopped peanuts or walnuts may be substituted for pecans.
Note: I double this recipe and use a 13x9 pan.
Note: Prep time does not include shredding the carrots.
Paula Deen's Monkey Bread


Ingredients:
white sugar, cinnamon, butter, brown sugar

Directions:
Preheat oven to 325 degrees.
Put the white sugar and cinnamon in the pie plate and mix them together with your fingers until they are completely mixed.
Remove the biscuits from the tubes.
Place each biscuit on the cutting board and cut each one into fourths.
Place each piece of biscuit into the cinnamon sugar and shake it all.
around until it is coated. (Do a few at a time.].
Put the butter and brown sugar into the pot and heat it over low heat until it is mixed together.
Stir with the wooden spoon.
Turn off the heat.
Spray the Bundt pan with cooking spray.
Place the biscuit pieces evenly in the Bundt pan.
Pour the brown sugar mixture over the biscuits.
Bake the biscuits in the oven for 35 minutes.
Remove the Bundt pan and place it on the wire rack to cool for 10 minutes.
To serve, turn the Bundt pan upside down onto the cake plate.
The biscuits should fall right out.
Let the monkey bread cool for a few minutes.
Pinch off piece to eat.
Oven Baked Onion Ranch Catfish Fillets


Ingredients:
catfish fillets, sour cream, mayonnaise

Directions:
Combine sour cream, mayonnaise, and ranch dressing mix in a medium-size bowl.  Put half of the mixture in a flat dish, reserving the remaining mixture to serve as sauce.
Finely crush the onion rings and place in another flat dish.
Dip fillets in sour cream mixture and then roll in crushed onion rings.
Place fish on an ungreased baking tray and bake at 350 degrees for 20-25 minutes, or until fish flakes easily.  Serve with reserved sauce.
Hawaiian Fried Rice


Ingredients:
canola oil, firm tofu, red onion, red bell pepper, yellow bell pepper, green bell pepper, carrot, cooked jasmine rice, low sodium soy sauce, oyster sauce, sambal oelek, pineapple

Directions:
Cook the rice the day before.
Heat a wok to medium-high and add sesame oil and saute the tofu cubes, set aside.
Add a little canola oil to the wok, add the onion, carrot and bell peppers  and stir fry a few minutes.
Add the cooked rice and continue to stir fry, break up the lumps;  then add the soy sauce, oyster sauce and sambal oelek.
Continue to stir-fry, adding the pineapple, macadamia nuts, and salt and pepper (to tste].
Baked Pennsylvania Dutch Oatmeal


Ingredients:
boiling water, milk, rolled oats, salt, apples, pears, ground cinnamon, brown sugar, maple syrup, heavy cream, butter

Directions:
Combine the water, milk, oats and salt in an oven-proof casserole.
Let sit 5 minutes.
Stir in the dried and fresh fruit, cinnamon and sugar or syrup.
Cover and bake at 350°F for 45 minutes; remove cover for the last 5 to 10 minutes.
Serve hot with warmed cream and butter to stir in to taste.
Makes 6 servings.
Spicy Apple Pie


Ingredients:
apples, sugar, egg, water

Directions:
Peel and slice apples.Add water to cover apples adding the sugar if you feel it necessary.
Cook apples until soft, drain and leave to cool. Chop apples into small pieces and add the Fruit Mince mixing through well.
Put the mix into a pie dish and cover with the pastry and brush with the beaten egg.
Place into a preheated oven at 210c and bake until the pastry is golden brown. Serve with Cream or Ice Cream.
Low Carb Zucchini Fries
Category: side-dish
By Chris Ashbach

A baked zucchini fry with crushed almonds replacing bread crumbs makes a very light, tasty dish. Zucchini are prepped first to get rid of extra liquid so they do not become soggy in the oven. Like having fried food without the oil.

Ingredients:
2  zucchini
1 tablespoon salt
2  eggs
½ cup ground almonds
½ cup grated Parmesan cheese
½ teaspoon dried Italian herb seasoning, or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Cut zucchini into 3-inch lengths, then cut each piece into 9 fries. Place zucchini fries into a colander and sprinkle with salt. Let the zucchini pieces drain for at least 1 hour to remove excess liquid. Beat eggs in a shallow bowl. Mix almonds, Parmesan cheese, and Italian seasoning in a second shallow bowl. Rinse salt off zucchini and pat dry with paper towels. Dip each zucchini piece into beaten egg and roll in the almond coating. Place coated fries on prepared baking sheet. Bake in the preheated oven until the zucchini are tender and the coating is crisp and browned, about 25 minutes, turning them halfway through cooking time.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 55 mins
Yields: 6 servings

Calories: 97.7
Fat: 5.4 g
Saturated fat: 1.9 g
Carbohydrates: 4.5 g
Sugars: 0.9 g
Dietary fiber: 0.5 g
Protein: 8.9 g
Cholesterol: 67.9 mg
Sodium: 1292.6 mg
Au Gratin Cabbage


Ingredients:
cabbage, carrot, green onion, milk, egg, parmesan cheese, parsley

Directions:
Saute until crisp tender in fry pan coated with cooking spray.
Transfer to greased 1-quart or 1 litre baking dish.
Combine milk, egg and cheese in a small bowl.  Pour over vegetables.
Garnish with 1 tablespoons chopped fresh parsley and 1 tablespoons grated parmesan cheese.
Bake at 350 degrees F, for 30-35 minutes.
Cream Puffs


Ingredients:
water, butter, salt, all-purpose flour, eggs, milk, instant pudding mix, confectioners' sugar

Directions:
In a large saucepan, bring the water, butter and salt to a boil over medium heat.
Add flour all at once and stir until a smooth ball forms.
Remove from the heat; let stand for 5 minutes.
Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets.
Combine milk and egg yolk; brush over puffs.
Bake at 400° for 30-35 minutes or until golden brown.
Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.
Fill the cream puffs with pudding just before serving.
Dust with confectioner's sugar. Refrigerate leftovers.
$100 Broccoli Casserole


Ingredients:
frozen broccoli, cream cheese, sour cream, water chestnuts, cheddar cheese

Directions:
Cook broccoli until tender in the amount of water called for on the package, drain.
Mix together soup mix, cream cheese, sour cream and water chestnuts.
Add drained broccoli and stir well.
Place in lightly buttered casserole dish and top with grated cheese and cracker crums.
Bake at 350 for 30-35 minutes or until hot throughout and bubbly.
Mike's Peach Puff Martini


Ingredients:
"raspberry vodka"

Directions:
Add ice cubes, peach schnapps, raspberry vodka, and Sprite to a cocktail shaker., Shake well for 4 seconds., Strain into a martini glass.
Stove Top Eye of the Round


Ingredients:
olive oil, onion, garlic, beef eye round, dry red wine, fresh thyme, bay leaves, fresh oregano, fresh parsley, all-purpose flour, water

Directions:
Heat half the oil in a Dutch oven.
Add the onion and garlic and cook, stirring, until the onion is soft.
Remove with a slotted spoon and set aside.
Sprinkle the meat with salt and pepper to taste.
Heat the remaining oil in the same pan.
Add the meat and cook, turning, until brown all over.
Return the onion mixture to the pan.
Add the wine, stock and herbs.
Cook, covered, over low heat for 1-1/2 hours, turning the meat once during cooking.
Remove the meat from the pan and let stand for 10 minutes before slicing.
While the meat is standing, make a gravy by mixing together the flour and cold water and blending them into the remaining pan juices.
Add a little extra stock to the pan if necessary.
Cook until thickened and strain.
Serve the sliced meat and gravy sprinkled with parsley.
Creamy Mashed Potatoes


Ingredients:
yukon gold potatoes, milk, butter, salt, pepper

Directions:
Fill large pot pretty full with hot, salted water.
Cover, and bring to a rolling boil.
Peel potatoes, and boil in water until soft.
Drain water from potatoes, and add milk, butter, and salt (pepper too, if you wish] Mash potatoes until creamy.
Serve and enjoy!
Albanian Stewed Green Beans and Potatoes With Smokey Seitan


Ingredients:
seitan, green beans, onion, garlic cloves, tomatoes, paprika, oregano, vegetable broth, olive oil, liquid smoke, salt

Directions:
Heat a medium pot over medium heat with 1 tablespoon of olive oil. When hot enough, add the seitan and saute until golden on all sides about 4-5 minutes. Towards the end at the liquid smoke and Smoked Salt. Remove from pot and set aside.
Now add about 2-3 tablespoons of Olive Oil to the pot. Add the onions and saute for a good 8 minutes until they are translucent and tender. If your pot has burned pieces from the seitan, deglaze it with a bit of vegetable broth. Add the garlic and saute for a minute until fragrant. Now it’s time to add the green beans and potatoes. Saute the green beans and potatoes for about 5 minutes.
Now add the tomato, paprika, oregano, chili flakes and season with salt and pepper. Saute for another two minutes. Add the vegetable broth or water and bring to a boil and then to a simmer. After a couple of minutes add the seitan that you have set aside. Simmer the stew for about 45-50 minutes until the green beans and potatoes are tender. If the stew starts to get dry simply add some more broth. Re-season with salt and pepper to taste if necessary. Remember to not go heavy on the salt because the Smokey Seitan is salt already from the smoked salt. Let the stew sit for 15 minutes or you can eat it has soon has it finished cooking.
I like to serve these stewed green beans with some rice, bread, and a side salad or vegetable.
Mini Cinni Yogurt Biscuit Rolls


Ingredients:
flour, salt, baking powder, baking soda, firm butter, plain yogurt, ground cinnamon, sugar, butter, cream cheese, powdered sugar, vanilla extract

Directions:
Preheat the oven to 450 degrees.
In a large bowl, combine the first four dry ingredients.
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until there are no pieces of butter larger than a pea.
Add the yogurt and stir until it comes together in a ball.  Transfer it onto a floured surface.
Knead the dough 5-10 times but no more.  Roll your dough into a rectangle about 1/4-inch thick.
Brush the dough with about half of the melted butter (reserving some for later].
Mix the cinnamon and sugar together and sprinkle it liberally over the buttered dough.
Roll the dough into a log.  To make twelve rolls, cut the log in the center.  Then cut each of those two pieces in the center.  Then cut each of the four pieces you have into three equal slices.
Take each roll and transfer into the cup of a standard greased muffin tin.
Dot each of the tops of the rolls with the remaining melted butter.  Sprinkle each roll lightly with sugar.
Bake for 8-10 minutes.
While the rolls are baking, in a small bowl stir together the cream cheese, powdered sugar and vanilla.
When the rolls are golden brown, remove them from the oven and let them cool for a minute before removing from the muffin tin.
Transfer the rolls, to a plate and spread with the cream cheese icing.
Enjoy!
Buttermilk Fried Chicken


Ingredients:
buttermilk, boneless skinless chicken breast, yellow cornmeal, all-purpose flour, fresh coarse ground black pepper, salt, canola oil, chicken broth

Directions:
Pour 1/2 cup of the buttermilk into a shallow dish just large enough to hold the chicken.
Use your hand to flatten the chicken to an even thickness of about 1/2 inch.
Dip the chicken in the buttermilk, turning to coat completely.
In another shallow dish, combine the cornmeal, 1/4 cup of the flour, the pepper and salt.
Dredge the chicken in the cornmeal patting the the mixture to coat the chicken all over.
In a large frypan, heat the oil.
Fry the chicken over medium high heat, turning once, until it is cooked through and the coating is dark golden brown, about 8 minutes total.
Transfer the chicken to a plate.
Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly until the flour paste takes on a golden colour, about 2 minutes.
Whisk in the broth and remaining 1/2 cup of buttermilk.
Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly.
Reduce the heat to medium low and continue to cook, stirring, for 2 minutes.
Season with hot pepper sauce, salt and pepper.
Serve the chicken with the gravy ladled over it.
Unbeliveable! High Calcium yet  Light Bread Pudding


Ingredients:
yogurt, nonfat milk, Splenda granular

Directions:
Preheat oven to 380°F.
Tear bread slices apart to chunks or cubes.
Place bread in a shallow square pan.
Beat egg whites in a medium bowl.
Stir in splenda granular.
Add in yogurt and milk, beating at the same time to combine.
Pour mixture evenly over bread.
Make sure it soaks the bread - you might have to use your hands to dip the bread and make them even.
Bake in oven for about 15 minutes, or until top is golden brown and egg mixture is set.
The yogurt is the secret ingredient - it gives a good texture and combines with the egg so the pudding still sets, and the yogurt adds sweetness without you needing to add extra sugar - a great calorie saver!
Feel free to experiment with different yogurt flavors! I used mixed berry yogurt and it smelled great!
Helen's Coconut Cream Pie


Ingredients:
sugar, cornstarch, salt, butter, real vanilla, flaked coconut

Directions:
Combine sugar, corn starch and salt, gradually stir in milk and cook over medium heat as this burns easily until it boils and thickens. Remove from heat and stir in a small amount of egg at a time and return to heat for about 2 minutes. Then remove from heat and add butter, vanilla and coconut.
Let cool! Pour into baked pie shell and bake at 350 degrees for 10 minutes. You can put meringue on if you like and baked until peaks are brown. Or you can just sprinkle coconut flakes on top and brown. This is what Helen Bobe did as most of us didn’t like meringue!
Variations:
Banana Cream Pie: The best thing about this recipe is that you can also make banana cream pie by slicing bananas over pie crust and pour sauce less coconut over bananas and bake!
Butterscotch Pie: Helen Bobe made this recipe for William Edward Bobe her favorite son because he didn’t like coconut pie! Omit coconut, use 1 cup of brown sugar and add 1 Tablespoon of additional butter.
Chocolate Pie: Increase sugar to 1 cup, add 4 Tablespoons of cocoa to the sugar and flour before adding milk!
Classic Lard Two-Crust Pie Pastry
Category: desserts
By SandraJ

The way a pie crust should be made.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
⅔ cup lard
5 tablespoons ice water, or as needed

Directions:
Whisk flour and salt together in a large bowl. Cut in the lard with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle in water, 1 tablespoon at a time, blending gently with a fork or pastry blender until all flour is moistened and dough almost cleans the sides of the bowl. Divide the dough in half and shape flattened rounds. Wrap in plastic and refrigerate for at least 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 1 double-crust pie pastry

Calories: 267.8
Fat: 17.4 g
Saturated fat: 6.7 g
Carbohydrates: 23.8 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Cholesterol: 16.2 mg
Sodium: 291.6 mg
Everyday Oatmeal Cookies


Ingredients:
butter, white sugar, brown sugar, eggs, vanilla extract, flour, salt, baking soda, nutmeg, cinnamon, rolled oats, raisins, pecans

Directions:
Preheat oven to 325 degrees.
Beat butter, white sugar and brown sugar until creamed in a large bowl.
Beat in the eggs, one at the time, then add the vanilla.
In a medium-sized bowl, combine flour, salt, baking soda, nutmeg and cinnamon.
Add to the butter-sugar mix and combine well.
Stir in the oatmeal, raisins and pecans until well combined.
Drop by a heaping tablespoon 2 inches apart onto ungreased cookie sheet, and flatten with a floured fork.
Bake 10 minutes or until golden brown without burning them. Cool slightly on cookie sheet until set, then cool on a wire rack.
Add Ins Bread


Ingredients:
flour cinnamon eggs sugar vanilla salt baking soda baking powder apple applesauce apricot banana carrot cherries dates eggplant fig marmalade orange pineapple pumpkin raisins raspberries rhubarb zucchini

Directions:
Sift dry ingredients; set aside.  Beat eggs in a large bowl.  Add oil and sugar; cream well.  Add 'add ins' and vanilla.  Add dry ingredients.  Mix well. Add nuts.
Spoon into 2 well greased loaf pans.  Bake in preheated oven at 325 degrees for 1 hour.
*Makes 2 Large Loafs -- but at Holiday time, I use the small foil pans for gifts -- usually 5 at a time!