xiaoxl/recipe_data huggingface dataset:
Fresh Fruit Flan
Category: desserts
By Aunt Jeannie

A beautiful fresh fruit dessert, this is not your regular 'fruit pizza.' This recipe was given to me by a great cook and great friend. You can substitute your favorite fruits or berries for those in this recipe.

Ingredients:
2 ⅛ cups all-purpose flour
½ teaspoon cream of tartar
½ teaspoon baking soda
½ cup white sugar
½ cup confectioners' sugar
½ cup butter
½ cup vegetable oil
1  egg
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
⅓ cup white sugar
½ teaspoon vanilla extract
3 cups fresh strawberries, hulled and halved
1 cup fresh blueberries, rinsed and dried
3  kiwifruit, peeled and thinly sliced
1 tablespoon cornstarch
¼ cup white sugar
½ cup water
½ cup orange juice
2 tablespoons lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan. For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely. For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate. For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely. Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

Prep time: 30 mins
Cook time: 12 mins
Total time: 1 hr 42 mins
Yields: 12 servings

Calories: 429.7
Fat: 24.2 g
Saturated fat: 10.6 g
Carbohydrates: 50.1 g
Sugars: 29 g
Dietary fiber: 2.3 g
Protein: 4.9 g
Cholesterol: 56.4 mg
Sodium: 170.1 mg
Zucchini Fritters With FAGE Total Greek Yogurt


Ingredients:
zucchini, shallots, spring onions, extra virgin olive oil, green chili, egg, cheddar cheese, fresh cilantro, salt

Directions:
Grate the zucchini and squeeze the moisture out by hand. Place in a large bowl.
Chop and fry the shallots and spring onions in hot oil until translucent. Add the green chili and remove from heat.
Add the shallots, spring onion and chili to the zucchini and then add the bread crumbs, beaten egg, cheddar cheese, cilantro, salt and pepper. Mix well with a fork. Form into patties with your hands, flattening slightly.
Fry patties in olive oil in a nonstick frying pan on medium heat, turning a couple of times until cooked through, golden and slightly crisp on the outside.
To serve, plate and garnish with a spoonful of FAGE Total Greek Yogurt.
Great Canadian Heinz® Ketchup Cake
Category: trusted-brands-recipes-and-tips
By Heinz

Ketchup in a cake? Created to celebrate Heinz 100th Anniversary in Canada, this show-stopping cake tastes as good as it looks. If you are a fan of carrot cake, you'll want to try this recipe.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ cup Heinz Tomato Ketchup
½ cup water
2 tablespoons red food colouring
¾ cup butter, softened
1 ½ cups packed dark brown sugar
2  eggs
6 ounces brick-style cream cheese, softened
¾ cup butter, softened
1 teaspoon vanilla extract
4 cups icing sugar

Directions:
Preheat the oven to 350 degrees F (180 degrees C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. Stir the flour with the baking powder, cinnamon, baking soda, nutmeg and ginger into a bowl. Stir the ketchup, water and colouring in a separate bowl. Set aside. Beat the butter and blend in the sugar in a large bowl until smooth. Beat in the eggs. Add the flour mixture and ketchup mixture. Beat on low, scraping down the bowl as needed, until combined. Increase the speed to medium-high and beat for 1 minute. Divide the batter evenly between the prepared pans. Bake for 30 minutes or until the centre springs back when touched lightly. Cool the cakes for 15 minutes before turning onto a rack to cool completely. Frosting: Beat the cream cheese, butter and vanilla on medium speed for 2 minutes or until smooth. Gradually beat in the sugar on low, scraping the bowl as needed. Beat on high until fluffy. Frost between the cake layers and over the sides and top of the cake. Makes 12 servings.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 cake

Calories: 624.2
Fat: 29.1 g
Saturated fat: 18 g
Carbohydrates: 88.9 g
Sugars: 67.9 g
Dietary fiber: 0.8 g
Protein: 4.8 g
Cholesterol: 107.6 mg
Sodium: 505.6 mg
Albania: Gjellë Me Arra (Chicken With Walnuts)


Ingredients:
flour, walnuts, garlic cloves, butter, chicken breasts

Directions:
Cook the chicken breasts in olive oil until they are done.
When the chicken is done (I use a meat thermometer to make sure], take it out of the pan and add the flour. Keep stirring until brown (don't overcook!], then add half of the butter, garlic, walnuts and egg yolks. Continue to stir--you don't want the yolks to solidify.
If your recipe turns out like mine did, you will end up with a kind of lump of walnuts. Although the original recipe did not call for chicken stock, I found I had to add some just to get it to a sauce-like consistency. Just use as much as it takes to make the sauce smooth  --  more if you like a watery sauce. When it's ready, remove from the heat and add the chicken, stirring to coat.
Simple Caramelized Onions


Ingredients:
butter, onions

Directions:
Put the onions in the bowl with the fat or butter. Cover the bowl and  microwave for 10 minutes on high.
Take off the cover, and stir the onions--there should be good bit of liquid in the bowl. Microwave (uncovered] for  approximately 10 more minutes, but keep an eye on it. It should get brown around the edges, so stir it periodically.
Eventually it'll be a brown mass of onions. If you like them crispy, microwave them a bit longer but, again, keep an eye on them--it's a real short moment between crispy and burnt.
You can do this in a conventional oven too, but it takes longer; say around 20 minutes at 350°F with the cover on and another 20 min with the cover off, stirring periodically. Once again, keep an eye on it.
Game Hen Stuffed with Wild Rice and Mushrooms
Category: meat-and-poultry
By Stephanie Teeter

This recipe isn't too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients.

Ingredients:
½ cup uncooked wild rice
1 ½ cups water
1 pinch salt
10  fresh mushrooms, sliced
2 tablespoons butter
1  Cornish game hen, thawed
1 tablespoon poultry seasoning, or to taste
½ teaspoon dried crushed rosemary
salt and pepper to taste
2 tablespoons butter

Directions:
Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water. Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen. Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice. Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird. Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes.  An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Prep time: 10 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs
Yields: 2 servings

Calories: 522.3
Fat: 34.4 g
Saturated fat: 17.7 g
Carbohydrates: 34.3 g
Sugars: 2.6 g
Dietary fiber: 3.7 g
Protein: 21.9 g
Cholesterol: 136.4 mg
Sodium: 213.6 mg
Blueberry Almond Tart With Frangipane


Ingredients:
milk, vanilla, flour, sugar, butter, butter, sugar, lemon zest, flour, baking powder, sugar, flour, cornstarch, blueberries, lemon juice, butter, powdered sugar

Directions:
Frangipane:.
in a medium saucepan, bring the milk and vanilla to a boil.  Set aside.
In another saucepan, combine the flour, sugar, and beaten egg yolks.
Gradually add the hot milk till combined.
Cook slowly over low heat, stirring constantly, till cream thickens.
(at this point, I put it through a strainer to get rid of any cooked-egg lumps].
Pour the cream into a bowl and stir in the crushed macaroons.  Set aside to cool to room temperature.
Crust:.
Preheat oven to 350.  Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest.  Beat till smooth.
Add the flour and baking powder and mix well.
Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch.  Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later].
Filling:.
in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired]and toss to coat blueberries evenly.
Assembly:.
spread an even layer of the frangipane in the bottom of the crust, using just enough to cover.
Pour in the blueberry mixture and dot the top with 2 T of butter.
On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour].
Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top.  Trim away overhanging dough.
Bake for 40 minutes or till lightly browned.
Dust with powdered sugar and serve warm.
Zucchini Pepper Basil Pasta Toss


Ingredients:
dry pasta, olive oil, green zucchini, red bell pepper, garlic cloves, salt, cracked black pepper, fresh basil, vegetable broth, parmesan cheese

Directions:
Cook pasta in plenty of boiling, salted water as directed.
Meanwhile, in large skillet, heat olive oil over medium-high heat.
Add zucchini, red pepper and garlic. Sprinkle with Italian seasoning, salt and pepper.  Saute, letting all brown lightly.
Sprinkle basil evenly over skillet.  (If necessary, reduce heat a bit, so that vegetables don't burn.].
Drain pasta, then add pasta to skillet with vegetables.  Add vegetable broth.  Cook and stir briefly.
Add Parmesan cheese.
Serve.
Picnic Marinated Summer Slaw
Category: salad
By rosebud434

Oh, such a summertime taste. This easy-to-prepare slaw was given to me by a neighbor who said a little lady from her church gave it to her! A refreshing and delightful change for slaws. Tastes delicious after allowing to marinate for several hours. Enjoy!

Ingredients:
1 (10 ounce) package shredded cabbage
1  cucumber, peeled and chopped
1  green bell pepper, chopped  (Optional)
1 large tomato, peeled and chopped
1 bunch green onions, chopped
½ cup white sugar
½ cup vegetable oil
¼ cup white vinegar
salt and ground black pepper to taste

Directions:
Combine cabbage, cucumber, green bell pepper, tomato, and green onions in a large bowl. Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Pour marinade over vegetables and stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

Prep time: 20 mins
Cook time: 5 mins
Total time: 2 hrs 25 mins
Yields: 8 servings

Calories: 188.9
Fat: 13.8 g
Saturated fat: 2.2 g
Carbohydrates: 17 g
Sugars: 14.2 g
Dietary fiber: 1.5 g
Protein: 1 g
Sodium: 7.2 mg
Garlic Lover's Chicken


Ingredients:
parmesan cheese, fresh parsley, salt, pepper, milk, boneless skinless chicken breast halves, butter, garlic, lemon juice, paprika

Directions:
In a large resealable plastic bag, combine the first 5 ingredients.
Place milk in a shallow bowl.
Dip chicken in milk, then shake in the crumb mixture.
Place in a greased 13x9x2 inch baking dish.
Combine the butter, garlic and lemon juice; drizzle over the chicken.
Sprinkle with the paprika.
Bake, uncovered, at 350 degrees for 25 to 30 minutes or until the juices run clear.
Fusionwich


Ingredients:
margarine, butter, turkey, barbecue sauce, mozzarella cheese, mayonnaise, romaine lettuce

Directions:
1. Pre-Heat Broiler.
2. Place on Baking Sheet two slices of bread with one buttered/margarined side facing up.
3. Place the eight slices of meat on the bread. Four each side. Feel free to mix and match or keep all confined to one side.
4. Pour the BBQ Sauce over the Capicola; and the Caesar Salad Dressing over the Turkey.
5. Sprinkle Shredded Mozzarella; half a cup of cheese on each side.
6. Broil until browned on top; remove and let cool.
7. Squirt of place Mayonnaise over each side.
7. Spread lettuce over one side, and place the other on top. Place the two pieces together.
8. Stare and concurrently drool.
9. Serve.
Arakas Latheros (Greek Peas with Tomato and Dill)
Category: side-dish
By Diana Moutsopoulos

Peas are normally considered a side dish, but in Greece it is common to eat a plate full of vegetables as a main course. This traditional way of cooking peas is so satisfying and healthy, it will most certainly become a favorite.  Serve with crusty bread and feta for the ultimate meal!

Ingredients:
3 tablespoons olive oil
6  green onions, chopped
1 (16 ounce) package frozen peas
1 cup crushed tomatoes
1  potato, peeled and cut into wedges
½ cup chopped fresh dill
½ cup water  (Optional)
salt and ground black pepper to taste

Directions:
Heat olive oil in a saucepan over medium heat and cook onions until soft but not browned, about 5 minutes. Add peas, tomatoes, potato, dill, salt, and pepper. Add water if there is not enough liquid from the tomatoes. Stir thoroughly and bring to a boil. Lower heat and cook, partially covered, until peas and potato are soft, about 30 minutes. Ensure that any remaining water from the tomatoes has evaporated before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 4 servings

Calories: 245.1
Fat: 10.8 g
Saturated fat: 1.5 g
Carbohydrates: 31 g
Sugars: 7 g
Dietary fiber: 7.7 g
Protein: 8.5 g
Sodium: 254.9 mg
Tater Tots® Casserole
Category: main-dish
By Kristy

My family loves this casserole. It is easy to prepare and makes enough for two meals. Serve with a crisp salad and fresh pineapple for a complete meal your family will love!

Ingredients:
cooking spray
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®), divided
1 pound ground beef
1 cup chopped onion
2 teaspoons Worcestershire sauce
2 teaspoons Montreal-style steak seasoning  (Optional)
1 teaspoon garlic powder
½ teaspoon ground black pepper
1 (10.75 ounce) can  condensed cream of mushroom soup
½ cup milk
½ cup grated Cheddar cheese
1 teaspoon Worcestershire sauce
1 cup grated Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch casserole dish with cooking spray. Spread 20 potato nuggets in the casserole dish. Bake in preheated oven until warmed through, about 10 minutes. Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes; drain and discard grease. Season beef mixture with 2 teaspoons Worcestershire sauce, steak seasoning, garlic powder, and black pepper. Stir cream of mushroom soup, milk, 1/2 cup Cheddar cheese, and 1 teaspoon Worcestershire sauce together in a bowl. Smash the warmed potato nuggets in the casserole dish to cover the bottom completely. Spread ground beef mixture over the mashed potato nuggets. Pour soup mixture evenly over the beef layer. Top with remaining potato nuggets and sprinkle 1 cup Cheddar cheese evenly over the nuggets. Bake in preheated oven until casserole is bubbly and potatoes golden brown, 30 to 40 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 13x9-inch casserole

Calories: 439.5
Fat: 27.7 g
Saturated fat: 10.2 g
Carbohydrates: 34.4 g
Sugars: 3.2 g
Dietary fiber: 3.1 g
Protein: 19.3 g
Cholesterol: 60.6 mg
Sodium: 1130.9 mg
Basic Fresh Tomato Sauce


Ingredients:
onions, garlic cloves, olive oil, fresh tomatoes, green onion, green pepper, salt, black pepper, anise seed, oregano leaves, rosemary, paprika, dry red wine

Directions:
In a large Dutch oven, cook onions and garlic in olive oil over medium heat until golden brown (about 15 minutes], stirring occasionally.
Meanwhile, immerse tomatoes, a few at a time, in a large pan of boiling water for 1 minute; then lift out and plunge in plunge into cold water. Pull off and discard skin.
Cut tomatoes into eighths and add cooked onions, along with green onion, green pepper, salt, pepper, anise seed, oregano, rosemary, paprika, and the 2 cups of dry red wine.
Bring mixture to boiling, stirring with a heavy wooden spoon to break up tomatoes.  Cover, reduce heat, and simmer for 1 hour. Remove cover and boil until reduced to 8 cups.
You can use the sauce while hot, let it cool and refrigerate for 3 days, or freeze up to 4 months.
Minted Glazed Baby Carrots


Ingredients:
butter, brown sugar, honey, dried mint, salt, pepper

Directions:
1. Boil carrots.
2. Melt butter in a small saucepan.
3. Mix in sugar.
4. Add carrots, honey, mint, salt/pepper.  You could use slightly less than the full 2 tbsp of honey.
5. Bring to med or med/high heat.  Stir for however long you prefer, depending how brown you like your carrots.  Turn the heat off to finish stirring.
Burrata Bruschetta with Figs
Category: appetizers-and-snacks
By Chef John

I can't guarantee you'll be able to find Burrata and fresh Black Mission figs, but if you can, you really must give this a try. I'll tell you right now that there really isn't a substitute for this heavenly cheese.

Ingredients:
12  Black Mission figs, halved lengthwise
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
6 ounces Burrata cheese, thickly sliced
6 (1/2 inch thick) slices Italian bread, toasted
sea salt and ground black pepper to taste

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Place figs, skin-side down, on grill. Cook until figs start to swell and bubble, 2 to 4 minutes. Whisk together balsamic vinegar and olive oil until completely combined, about 1 minute. Place Burrata cheese on top of each piece of toast. Spread figs around bread and drizzle with balsamic vinegar mixture. Season with sea salt and black pepper to taste.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 servings

Calories: 376.8
Fat: 17.3 g
Saturated fat: 7.3 g
Carbohydrates: 44.9 g
Sugars: 25.7 g
Dietary fiber: 5.2 g
Protein: 9.8 g
Cholesterol: 30 mg
Sodium: 363.8 mg
Brazilian Cheese Rolls (Pao de Queijo)
Category: bread
By Eileen Lee

These are very easy, very tasty Brazilian cheese rolls, much like you might find at a churrascaria.

Ingredients:
2 cups tapioca starch
1 teaspoon salt  (Optional)
½ cup vegetable oil
⅓ cup water
⅓ cup milk
2  eggs
6 ounces shredded Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet Place tapioca starch and salt in a large bowl. Bring vegetable oil, water, and milk to a boil over medium heat until a white foam appears. Pour milk mixture over tapioca starch and stir until well mixed; allow dough to rest for 15 minutes. Mix eggs and Parmesan cheese into dough. Shape dough into 1 1/2-inch balls and place on prepared baking sheet. Bake in preheated oven until rolls are browned, 15 to 20 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 28 rolls

Calories: 199.1
Fat: 12 g
Saturated fat: 3.6 g
Carbohydrates: 17.2 g
Sugars: 0.3 g
Protein: 5.8 g
Cholesterol: 35.8 mg
Sodium: 385.9 mg
Ultimate Chewy Blondie


Ingredients:
butter, sugar, eggs, molasses, vanilla extract, flour, baking soda, salt

Directions:
Preheat oven to 350*F (see note about baking time/ temp].
Grease a 10" baking pan.
Melt butter. (I usually microwave it in a large mixing bowl for 1 minute from the fridge, or 2 minutes from the freezer.].
Mix sugar, eggs, molasses, vanilla, and almond extract with butter.
Mix flour, baking powder, and salt in a separate bowl. (I leave out the salt if I am using salted butter.].
Mix wet and dry ingredients.  Scrape batter into prepared pan, and smooth. Sprinkle top with toffee bits or candies.
Bake for 19 minutes - you want the blondes to be set but not too firm - a toothpick will be slightly sticky when they are done.
Cover with foil and allow to cool on a rack for at least 30 minutes (preferably an hour.] They really need to be almost completely cooled to be sliced and moved (although they are great hot, just a bit messy,] and the foil helps seal in the moisture.
Grilled Salmon With Curry Sauce


Ingredients:
butter, onions, tamarind paste, gingerroot, turmeric, cumin powder, coconut milk, orange, juice of, salmon fillets, salt, cilantro leaf

Directions:
Cover dried chilies with some boiling water and allow to stand until softened, usually about 15 minutes.  Handling carefully, so the chilies do not burn your hands, mince with scissors.  If you are using fresh chilies, simply slice into rings.
Dissolve tamarind paste in about a cup of water.
Heat butter in a large skillet, then add onions.  Let them caramelize slightly, then stir in 1 teaspoon each of turmeric and cumin powder.  After a few minutes add dissolved tamarind paste, minced chilies, ginger, coconut milk and salt to taste.  Since this will be rather thick, add some water.  Then simmer to allow all these spices and flavors to marry.  To add a little brightness, add the juice of an orange.  Lime or lemon might be better.  The sauce can be made ahead and reheated before grilling your fish.  **The heat of this sauce is tempered by the flavor of the salmon.  It can also be tempered with some raita or chutney on the side, or even just plain yogurt.  OR instead of using 2 chilies, just use one.**.
Sprinkle salmon with salt, a teaspoon of turmeric and a light dusting of cumin powder.
Grill salmon over a hot fire, being careful not to overcook. Fresh salmon is far better when slightly rare, JMHO.  I start with grilling the fleshy side down first.  After 3-4 minutes, turn carefully so that skin side is down and grill another 3-4 minutes, depending on the thickness of your fillet.  As you remove from the grill, the skin, which I don't find appetizing, will stick to the grill, easily skinning your fresh grilled fillet.
Serve with the curry sauce and garnish with cilantro.  Wash down with a chilled rose wine.
Favorite, Basic Chili


Ingredients:
ground beef, chili beans, tomato sauce, salt, garlic powder, onion powder, cumin, paprika, chili powder, crushed red pepper flakes

Directions:
Brown the ground beef. Drain any extra fat.
While the beef is cooking, combine all ingredients in your slow cooker or a large pot. Rinse out each of the cans with water and add to the slow cooker/pot. Add cooked ground beef.
Cook on low 4-8 hours; or simmer on the stovetop 30 minutes, or until ready to serve. Top with your favorite toppings and enjoy!