xiaoxl/recipe_data huggingface dataset:
Ruth's Mazola Buns


Ingredients:
water, eggs, sugar, salt, flour

Directions:
Mix together water, sugar, oil and yeast in your mixing bowl.
Add about 4 cups of flour, then the beaten eggs and salt.
Then add the remaining flour, the last two cups a little at a time until the dough is the right texture and easy to handle: you may not use all the flour.
I let my bosch knead the dough a few minutes.
If hand kneading, turn onto floured surface and knead until smooth.
Place in a large covered mixing bowl which as a little oil in it and let rise to double in size.
Punch down and form into buns, placing them on greased baking sheets.
Cover with a clean teatowel and plastic sheet and let rise again.
Bake at 375 degF for about 10-12 minutes.
Remove from pans and let cool on baking racks.
If you plan to freeze them, make sure that they are cold before putting them in the plastic bags.
Enjoy!
New York System Hot Wiener Sauce I
Category: appetizers-and-snacks
By Nancy Messier

This hearty, flavorful wiener sauce is like the kind you'll find in Rhode Island and Massachusetts. It may be frozen until ready for use. Use premium grilled wieners cooked in butter, steamed hot dog buns and the fancy mustard of your choice. Spread with mustard, the sauce, chopped onions and celery salt... in that order.  If you have a delicate digestive system, use with caution.

Ingredients:
3 pounds ground beef
2 teaspoons chili powder
2 teaspoons dry mustard
½ teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon celery salt
¼ teaspoon minced fresh ginger root
1 teaspoon ground cumin
½ teaspoon Worcestershire sauce
1 teaspoon soy sauce
10 ounces ketchup

Directions:
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, Worcestershire sauce, soy sauce and ketchup into the skillet. Simmer at least 1 hour, until a desirable consistency has been attained. Serve hot.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 380.9
Fat: 30.6 g
Saturated fat: 12.3 g
Carbohydrates: 6.6 g
Sugars: 5.4 g
Dietary fiber: 0.3 g
Protein: 19.6 g
Cholesterol: 96.5 mg
Sodium: 582 mg
Tuna Panini Melt
Category: seafood
By Michele McCormick

A new twist on an old standby.

Ingredients:
1 (5 ounce) can solid white albacore tuna in water (such as Bumble Bee®)
1 tablespoon mayonnaise
1 tablespoon balsamic vinegar
1 tablespoon chopped onion
1  dill pickle, chopped
4 slices sourdough bread
2 slices American cheese

Directions:
Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl. Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread. Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.

Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Yields: 2 sandwiches

Calories: 380.9
Fat: 15.8 g
Saturated fat: 6.8 g
Carbohydrates: 30.7 g
Sugars: 2.9 g
Dietary fiber: 1.3 g
Protein: 28.4 g
Cholesterol: 48.2 mg
Sodium: 864.8 mg
Couscous With Curry, Cranberries and Toasted Pine Nuts


Ingredients:
couscous, boiling water, dried cranberries, curry, salt, pepper, olive oil, green onions, cilantro, pine nuts

Directions:
In a non-stick skillet, lightly toast pine nuts until golden brown, set aside.
In a bowl or pot with lid, put couscous, cranberries, curry, salt, pepper, olive oil and lemon juice.  Pour boiling water over top and give it a stir, then cover for about 5 minutes.
Uncover dish and fluff with a fork.  Add green onions, cilantro and pine nuts and mix.  Serve immediately.  Enjoy!
NY Style Pizza With Arugula, Sausage and Cheese #Ragu


Ingredients:
unbleached all-purpose flour, whole wheat flour, warm water, sugar, salt, olive oil, arugula leaf, hot sausage, Italian pork sausage, mozzarella cheese, pine nuts, olive oil

Directions:
1. Make a starter: mix together 1/2 cup warm water, 1/2 cup all-purpose flour, one teaspoon sugar and 1/2 teaspoon yeast. Cover and let rest for 20-30 minutes.
2. Add 1/4 cup of water to the starter, rest of flour, salt and olive oil. Mix together thoroughly with a wooden spoon. Transfer on a well floured surface and knead for about 10 minutes dusting with flour as needed until dough is elastic and no longer sticky. Put the dough in a deep glass or plastic dish greased with olive oil. Cover and let the dough rise for about one hour until it doubles in volume.
3. Meanwhile, chop sausage into small pieces and cook in a skillet over medium high heat for about 5-7 minutes until browned. Toast pine nuts and set aside.
4. Put pizza stone in the top oven rack, set the oven on broiler setting and preheat the oven for about 20 minutes.
5. Punch down the dough and roll it out on a lightly floured surface to 1/3 inch thickness, thinner in the middle and thicker on the outer edges. Flute the edges slightly. Drizzle the crust with olive oil, then spread the pasta sauce all around the crust, top with sausage, arugula leaves and two cheeses. Sprinkle with salt and pepper. Put pizza on a foil paper lightly greased with olive oil and dusted with breadcrumbs. Transfer on a hot baking stone. Bake for 2 minutes on broiler setting, turn the heat down to 500F and bake for 5-7 more minutes until crust becomes lightly charred and golden brown. Remove from oven and sprinkle with toasted pine nuts.  Cool slightly on a rack before slicing.
Creamy Easy Brussels Sprouts Soup


Ingredients:
Brussels sprout, water, garlic cloves, fresh nutmeg, salt, white pepper, butter

Directions:
Cook Brussels sprout in water till tender 5 minutes., Put into blender and puree till smooth., Return back to pot and add rest of ingredients., Simmer 5 minutes stirring not to stick to bottom of pan.
Indian ( Navajo ) Fry Bread


Ingredients:
flour, baking powder, sugar, milk, salt, fast rising yeast

Directions:
Heat oil in skillet til hot over med-high heat.
In a large mixing bowl pour the warm milk then add all dry ingredients and oil.
mix into ball of dough.
give about 10 minutes for the dough to rise.
shape into discs.
fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly].
Feta and Tomato Spread/Dip


Ingredients:
feta, tomatoes, tomato paste, olive oil, garlic cloves, mixed herbs

Directions:
Break the feta into small chunks, add the olive oil, tomato paste and garlic and using a stick blender or a fork mix everything until you get a paste.
Now add the herbs and the tomato cubes and stir with a spoon until well mixed, but without breaking up the tomato cubes too much.
Tomato Onion Feta Farro


Ingredients:
low sodium chicken broth, unsalted butter, olive oil, sweet onions, garlic cloves, grape tomatoes, cherry tomatoes, dry red wine, fresh ground black pepper, salt

Directions:
Put chicken broth in a medium-large saucepot over medium high heat to a low boil.  Add the unsalted butter to the broth and then add the rinsed farro to the saucepot.  Cover the saucepot and allow to return to a low boil.  Reduce heat to medium-low and simmer for 45 to 50 minutes until liquid is absorbed.
Meanwhile, drizzle some olive oil into a large chef’s pan over medium-high heat on a large rangetop burner.  Add the chopped onion to the chef’s pan, and stir to break up into pieces.  Allow to soften and brown slightly, about 8 to 10 minutes. Add the minced garlic and allow to sauté uncovered for 2 or 3 minutes, stirring together.  Add the fresh mushroom pieces.  Sauté for another 3 minutes.  Add the halved grape or cherry tomatoes.  Stir to blend.  Add the wine and stir to blend. Cover the chef’s pan for 3 minutes.  Remove the cover, allow the juices to cook away slightly and the ingredients to soften further, about 5 to 8 minutes. Add a few grinds of black pepper and a sprinkle of salt, and stir.
Remove the tomato onion mixture from the heat and set aside to cool.  Once the farro is done cooking in the saucepot, remove from the heat and stir to fluff.  Set aside to cool.  Once both have cooled, add the herbed feta cheese to the chef’s pan, then add the farro to the pan, stirring to blend well.
Using a large wooden spoon, spoon the mixture into a deep dish 8 cup plastic container or glass bowl.  Serve immediately, or cover and place in fridge to chill for 2 hours.  Reheat as needed in either the microwave for several minutes on 70% power, or in a saucepot, adding just a splash of chicken broth for extra moisture.
To serve, spoon out small dessert bowl-sized portions as a light meal (as pictured], or as a side dish with a main meal.
Per serving: About 240 calories.
Cook’s Note: As an option, consider making this a main dish, adding 1 lb. of medium peeled deveined shrimp to the tomato mixture for 5 minutes just before removing from heat and allowing to cool.
Homemade Pepperoni Pizza
Category: trusted-brands-recipes-and-tips
By Contadina

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Ingredients:
½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Directions:
For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste . For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt.   Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed. Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic.  Add more flour, if needed.  (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.) Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans. For pizzas: Preheat oven to 425 degrees F.  Top crusts with sauce, pepperoni and cheese. Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly.  For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Yields: 2 12-inch pizzas

Calories: 590
Fat: 29.1 g
Saturated fat: 9.7 g
Carbohydrates: 60.4 g
Sugars: 5.5 g
Dietary fiber: 2.9 g
Protein: 19.5 g
Cholesterol: 47.5 mg
Sodium: 1408.3 mg
Shrimp Tostones


Ingredients:
butter, garlic clove, white wine, onion, chicken broth, heavy cream, fresh thyme, butter, garlic clove, shrimp, salsa, white wine, plantains

Directions:
Make the sauce:  Heat butter in a large saucepan over high heat; cook the garlic and squash until the garlic is aromatic.
Add the wine and onion and reduce the heat to medium low; cook until the squash is tender and the wine has reduced to a glaze, about 15 minutes.
Stir in chicken broth, heavy cream and thyme; cook until reduced by about 1/3, 6 to 8 minutes.
Remove from heat, discard thyme, and puree with an immersion blender, or use a regular blender.
Strain sauce, season with salt and pepper, to taste, and thin with additional broth, if necessary.
To make the shrimp filling, melt butter in a large skillet, over high heat.
Add garlic and cook until aromatic, 1 to 2 minutes.
Stir in shrimp, salsa, and white wine; cook until the wine and liquid from the salsa is reduced and the shrimps are cooked, 2 to 3 minutes; remove from heat.
To reduce the balsamic vinegar:  cook the vinegar, in a small saucepan, over medium low heat (gentle simmer] until the vinegar is reduced to a thick sauce, 8 to 10 minutes; set aside and let cool.
Peel the plantains and cut into thirds.
Use a melon baller to scoop out plantains to form a "canoe.".
Heat 1/2 inch of oil in a skillet over medium heat and fry the plantains until they are golden and tender on all sides, about 6 to 8 minutes; drain on paper toweling.
To assemble:  Divide 1 cup of the sauce on each of 4 serving plates.
Place 3 plantains on each plate and spread with shrimp filling.
Drizzle with the balsamic reduction and serve.
Authentic  Russian/Ukrainian Borscht


Ingredients:
beef, beets, lemons, head of cabbage, carrots, tomato sauce, dill, onion, potatoes, rice

Directions:
To a large pot (I use 8qts], add the meat and enough water to fill up the pot to halfway.
Remove all froth that comes up from the meat.
Continue to boil on med-high until no more froth comes up.
Reduce heat to low and add consomme mix, whole onion, dill, beats, cabbage, and tomato sauce.
Fill with water, cover partially with lid, and let cook for 90min.
After that hour and a half of cooking, make sure meat is soft - then add the carrots, and squeeze all the juice you can possible juice from the lemons into the soup.
You can add the rice and/or potatoes at this point, if you like.
Cook, partially covered, for another 30-45 minutes, until making sure the potatoes and carrots are tender, and the rice (if you put any in] is ready.
The soup is great on day 1, but tastes much better on days 2-3.
Enjoy the soup while it's very hot.
Turkey Meatloaf


Ingredients:
ground turkey, onion, garlic cloves, carrot, zucchini, parsley, ground nutmeg, salt, fresh ground pepper, egg, ketchup

Directions:
Preheat oven to 180., Mix all ingredients except ketchup in a bowl., Spray the inside of a loaf pan with non-stick spray., Put mixture firmly in loaf pan and brush with ketchup., Bake for 45 minutes.
Creamed Corn


Ingredients:
cream cheese, milk, frozen corn, sharp cheddar cheese, green onion

Directions:
Cook cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently.
Add cream-style and thawed corn and half of the green onions; stir.
Cook 4 minute or until heated through, stirring occasionally.
Spoon into serving dish; sprinkle with Cheddar cheese and remaining green onions.
Zuppa Di Gamberi (My Shrimp Soup)


Ingredients:
olive oil, garlic clove, shrimp, half-and-half, white wine

Directions:
In a large pot, sautee onion and garlic in olive oil until soft.
Add half of the shrimp, in a blender along with the egg yolks, cream, white wine and fish stock. Add the onions and garlic and puree all.
Add the mixture back to the pot and heat on low while stirring until the mixture thickens.
Add old bay to taste.
Add the other half of shrimp and heat until cooked through. (Can also cook these in the oven for a few mintues then add to the soup when cooked.].
Season again to taste.
My Shortbread Cookies


Ingredients:
unsalted butter, vanilla, cake flour, icing sugar

Directions:
Preheat oven 360.
In a mixer stand on 2 or 4, cream butter and vanilla, then add in the cream. I do this for about 5 minutes to get creamy texture.
On stir or lowest stand setting, Add in the cake flour, icing sugar. Combine until you get a smooth creamy dough.
Spoon 2 teaspoons of dough on a parchment line pan. With a clean finger tip, poke a well in the middle of the cookie, spoon 1/2 teaspoon or less bit in of your favorite jam.
Bake for about 10-12 minutes until edges begin to get golden brown, like in my picture!
Enjoy! :].
Tsatziki Sauce


Ingredients:
sour cream, cucumber, salt, dill, parsley, garlic

Directions:
"Mix all ingredients together and put in fridge for at least an hour, I like to let it sit over night, to let the flavors mix well."
Couscous Salad With Dried Cherries


Ingredients:
water, chicken broth, couscous, dried tart cherry, carrot, cucumber, green onion, pine nuts, extra virgin olive oil, Dijon mustard

Directions:
Bring water or broth to a boil in a medium saucepan; stir in couscous.
Remove from heat; let stand, covered, 5 minutes.
Fluff with a fork; let cool 10 minutes, uncovered.
Put cooked couscous, dried cherries, carrots, cucumber, green onions and pine nuts in a large bowl; mix well.
Combine vinegar, olive oil and mustard in a small container; mix well.
Pour over couscous mixture; stir to coat all ingredients.
Season with salt and pepper, if desired. Serve chilled or at room temperature.
Leftover Pizza Frittata (Using Leftover Pizza!)


Ingredients:
olive oil, garlic clove, eggs, sharp cheddar cheese, black pepper, parmesan cheese

Directions:
Preheat your oven to 375 degrees.
Dump your chopped leftover pizza cubes into a large mixing bowl.
Heat the olive oil in a medium saute pan and then add the spinach and garlic.  Toss in the oil over medium-low heat until the spinach has wilted and garlic is lightly cooked.  Pour the spinach mixture over the pizza bits and mix well.  [If you're using different extras, just skip the spinach prep and add your fixings, chopped into small pieces, to the pizza bits and toss well.].
Beat the six eggs in a separate bowl, then add the the sharp cheddar, Italian seasoning, and pepper (if you need salt, add that now too] and mix.
Pour the egg mixture over the pizza and mix to combine.  Allow this to sit for a few minutes to absorb egg and flavor.
Finally, pour the fritatta mixture into a greased 8 inch square or circular pan (I use my 8 inch glass pie dish] and sprinkle the top with the Parmesan cheese.  Place this in the oven and allow to cook for 20-25 minutes, or until golden on top and cooked through.  Be careful with time as not all pizzas are created equal!  A moister pizza won't absorb as much egg, so it may take longer; alternatively, a dryer pizza will probably cook faster.
Chicken Stew


Ingredients:
chicken breast, chicken broth, potatoes, green peas, salt, pepper

Directions:
Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
Cover and simmer until vegetables are tender.
Butternut Squash Soup


Ingredients:
unsalted butter, shallot, water, salt, heavy cream, dark brown sugar, nutmeg, salt, paprika

Directions:
Cut squash in half lengthwise and crosswise, scrape seeds and strings from squash and reserve.
In a Dutch oven or large saucepan, saute the shallot in the butter until translucent, about 3 minutes; add the reserved seeds and scrapings and cook, stirring another 4 minutes.
Add water and salt and bring to a boil; place a steamer basket in the pot; put squash in basket, skin side up; reduce heat to medium low, cover and steam 30 minutes or until squash is tender.
Cool squash; remove flesh and set aside, throw away skins; strain the steaming liquid and throw away the solids; there should be 1 1/4 to 1 1/2 cups of liquid.
In a blender, puree the squash a bit at a time; add enough of the liquid to make a smooth and creamy consistency; transfer each batch to a saucepan.
Stir in any remaining liquid, the cream and brown sugar; warm over low heat until hot; add nutmeg and salt to taste; serve in soup bowl and garnish with a sprinkling of paprika.
Spinach Artichoke Dip-Cpk


Ingredients:
olive oil, unsalted butter, yellow onion, garlic, all-purpose flour, heavy cream, parmesan cheese, bouillon cubes, lemon juice, sugar, sour cream, frozen spinach, artichoke bottoms, monterey jack cheese, Tabasco sauce

Directions:
In a large saucepan, warm the olive oil and butter over medium heat.  When butter has melted, add onion and cook, stirring occasionally, until wilted, 3-4 minutes.
Stir in garlic and cook 2-3 minutes longer, stirring frequently and stopping before onion and garlic start to brown.
Sprinkle the flour over and continue cooking, stirring continuously, until the mixture turns a golden-blond color, about 10-15 minutes.  Slowly add the stock, whisking continuously until it is smoothly incorporated.
When the mixture begins to simmer, stir in the cream.  Return to simmer.  Remove from heat and add the Parmesan, bouillon cubes, lemon juice and sugar and stir until thoroughly blended.
Add the sour cream, spinach, artichoke bottoms, Monterey Jack and Tabasco sauce.  Stir until all ingredients are thoroughly combined and the cheese is melted.
Transfer to a warm serving bowl and serve immediately, accompanied by tortilla chips, pita chips or toasted baguette slices.
I make mine the day before, refrigerate and then heat up in a 350°F oven for about 30 minutes or until heated through.
Shrimp and Grits


Ingredients:
water, grits, butter, parmesan cheese, shrimp, bacon, lemon juice, chives, garlic clove

Directions:
Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter.
Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, chive and garlic. Saute for 3 minutes.
Spoon grits into a serving bowl and top with shrimp mixture serve immediately.
Tilapia (Family Favorite)


Ingredients:
olive oil, lemon

Directions:
Heat oil in skillet over medium heat.
Sprinkle Old Bay seasoning on both sides of Tilapia. More or less seasoning depending on how spicy you pefer it.
Cook for 4-5 minutes on each side. When fish flakes it's done.
Serve with lemon wedges.
Note: To reheat this, broil for 8 minutes and it's perfect.
Whole Wheat Pretzels


Ingredients:
active dry yeast, sugar, salt, water, flour, whole wheat flour, sharp cheddar cheese, water, sesame seeds

Directions:
Dissolve yeast, sugar and salt in warm water: let yeast mixture stand 5 minutes, or until foamy.
Combine flours and cheese in large mixing bowl.
Add yeast mixture; beat at low speed until well-blended.
Turn dough out onto lightly floured surface, and knead until smooth.
Cut dough into 32 pieces, using kitchen shears dipped in flour, or a floured dough slicer.
Shape each piece into a ball.
Roll each ball on a lightly floured surface to form a rope about 14" long.
Twist each one into a pretzel shape; place on baking sheets coated with cooking spray.
Combine egg white and water; mix well.
Brush each pretzel with egg white mixture.
You may also sprinkle sesame seeds on top.
Bake at 425° for 12- 15 minutes, or until lightly browned.
Traditional East Frisian New Year's Cakes (Cones) - Ostfriesisch


Ingredients:
flour, butter, margarine, demerara sugar, brown sugar, egg, cinnamon, anise seed, water

Directions:
Dissolve the sugar in the water and mix with all remaining ingredients.
Leave to stand, preferably overnight.
Heat a flat waffle iron (not those you would use for making Belgian waffles], spread a spoonful of the mixture evenly on the bottom part and cover.
Lift the top several times until desired colouring.
Roll immediately into cones, since they will harden as they cool.
Proceed in the same manner with the rest of the dough.
Carefully place the cold cones in an airtight container until use.
Indian Charred Chicken


Ingredients:
boneless skinless chicken breasts, curry paste, light muscovado sugar, ground ginger, ground cumin, cucumber, salt, low-fat plain yogurt, chili powder

Directions:
Place chicken breasts between 2 pieces of plastic wrap and pound them with rolling pin or meat mallet to flatten.
Mix together the curry paste, oil, sugar, ginger and cumin in a small bowl. Spread the mixture over both sides of the chicken and set aside.
Make the Raita:.
Peerl the cucumber and scoop out any seeds with a spoon. Grate the cucumber flesh, sprinkle with salt, place in a strainer and leave to stand for 10 minutes.
Rinse off the salt and squeeze out any excess moisture by pressing the cucumber with the back of a spoon.
Mix the cucumber with the yogurt and stir in the chili powder.
Chill.
Back to the chicken:.
Transfer the chicken to an oiled rack and grill for 10 minutes, turning once.
Serve chicken with the Raita and some naan bread.