xiaoxl/recipe_data huggingface dataset:
Cranberry Orange Cookies
Category: desserts
By MORDAVIA

A nice thing to have around during the holidays, but don't expect them to stay around long. These orange-flavored cranberry cookies are tart and delicious, not to mention beautiful. Not really a favorite of kids.

Ingredients:
1 cup butter, softened
1 cup white sugar
½ cup packed brown sugar
1  egg
1 teaspoon grated orange zest
2 tablespoons orange juice
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 cups chopped cranberries
½ cup chopped walnuts  (Optional)
½ teaspoon grated orange zest
3 tablespoons orange juice
1 ½ cups confectioners' sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, baking soda and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Cookies should be spaced at least 2 inches apart. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks. In a small bowl, mix together 1/2 teaspoon orange zest, 3 tablespoons orange juice and confectioners' sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.

Prep time: 20 mins
Cook time: 14 mins
Total time: 34 mins
Yields: 4 dozen cookies

Calories: 110.2
Fat: 4.8 g
Saturated fat: 2.5 g
Carbohydrates: 16.2 g
Sugars: 10.6 g
Dietary fiber: 0.5 g
Protein: 1.1 g
Cholesterol: 14 mg
Sodium: 67 mg
Mustard Girl Avocado Tacos


Ingredients:
avocados, corn tortillas, grape tomatoes, scallions, romaine lettuce leaves, cheddar cheese, canola oil, sour cream

Directions:
Tacos: Pour 1-inch of oil into a heavy bottomed deep skillet or pot and heat to 360 degrees. When the oil is fully heated place the first corn tortilla into the oil, fry it for 15-30 seconds on each side, turning with tongs and cooking until it is stiff but not browned. Remove the tortilla from the oil, place into two doubled up paper towels layered on top of each other in your hand and form into a taco shell shape. Fill the taco with the avocado, tomatoes, scallions, lettuce, and cheese. Repeat with the remaining 11 tortillas. Serve with dipping sauce.
Dipping Sauce: Place the sour cream and MUSTARD GIRL SWEET AND SPICEY HONEY MUSTARD into a bowl and mix. Serve beside the avocado tacos as a dipping sauce.
Applesauce Custard Pie
Category: desserts
By Cathy Brisco

The little seniors at my center love this pie.

Ingredients:
1 (9 inch) pie shell
¼ cup butter, softened
1 cup white sugar
2  eggs
2 cups applesauce
¼ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly. Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon. Bake in preheated oven for 30 to 40 minutes or until set in center.

Yields: 1 pie

Calories: 273.4
Fat: 12.2 g
Saturated fat: 4.8 g
Carbohydrates: 39.9 g
Sugars: 31.9 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 61.8 mg
Sodium: 161.8 mg
Marvelous Mushrooms


Ingredients:
button mushrooms, portabella mushroom, olive oil, water, Dijon mustard, lemon juice

Directions:
Heat oil in large skillet over medium heat., Add mushrooms and cook for about 5 minutes or until brown., Combine water, vinegar and mustard and add to skillet., Simmer until liquid is reduced by half., Remove from heat and add lemon juice.
Betty Crocker's Spicy Mexicali Drumsticks


Ingredients:
buttermilk, cornmeal, chicken drumsticks, salsa

Directions:
Heat oven to 400.
Grease rectangular pan, 13x9x2.
Mix buttermilk and pepper sauce in medium bowl.
Mix cornmeal and seasoning mix in large plastic bag.
Dip chicken into buttermilk mixture, then shake in bag to coat with cornbread mixture.
Place in pan & drizzle with oil.
Bake uncovered 40 to 45 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.
Serve with salsa.
The Casserole
Category: main-dish
By Lovesmurfs

My mom invented this flexible casserole when my first child was born -- and it's been a standard in our household ever since! The soups and veggies may be easily varied. I tend to used boxed mashed potatoes, and they're great, too. To double the recipe (and freeze one), only use 3 total cans of soup -- it gets really juicy.  Yum!

Ingredients:
8 large potatoes, peeled and chopped
1 pound lean ground beef
½ cup chopped onion
1 (15 ounce) can carrots, drained
1 (15 ounce) can green beans, drained
1 (10.75 ounce) can  condensed cream of mushroom soup
1 (10.75 ounce) can  condensed tomato soup
¾ cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish; set aside Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Place lean ground beef and onion in a large skillet. Cook and stir over medium high heat until beef is evenly browned and onion is tender. Drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup. Pour mixture into the prepared baking dish and top with mashed potatoes. Sprinkle with Cheddar cheese and bake in preheated oven for 30  minutes, or until  potatoes are lightly browned.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 568.1
Fat: 19.3 g
Saturated fat: 8.2 g
Carbohydrates: 79 g
Sugars: 8.3 g
Dietary fiber: 7.7 g
Protein: 21 g
Cholesterol: 56.1 mg
Sodium: 757.2 mg
Traditional Chicken Salad, 1946


Ingredients:
boneless chicken breasts, celery, onion, chicken, celery, green onion, fresh Italian parsley, mayonnaise, bottled chili sauce, lemon juice, salt, pepper

Directions:
To make cooked chicken for salad (optional]:  Place chicken, celery stalk, and onion in water to cover.  Bring to boil and then simmer for 15 minutes, until cooked.  Remove chicken, place in cold water to stop cooking, and then reserve; discard the rest.  Allow chicken to cool in refrigerator.  Chop chicken.  Yield:  2+ cups.
In a medium bowl, combine chopped chicken, celery, green onion, fresh parsley, and dill seed.
In a small bowl, combine mayonnaise, chili sauce, lemon juice, and salt.  Stir to combine.
Pour dressing over salad and mix.
Cover and refrigerate until mixed.
Tomato Beef Curry


Ingredients:
cornstarch, soy sauce, sherry wine, onion, celery, bell pepper, tomatoes, curry powder, salt, ketchup, soy sauce

Directions:
Mix marinade ingredients and marinate the beef slices for about 15 minutes.
Heat 2 tablespoons oil in wok.
Stir-fry onion 1 to 2 minutes in hot oil.
Add celery and bell pepper; stir-fry briefly.
Remove vegetable mixture from wok and reserve.
Heat about another 2 tablespoons oil in wok.
Add curry, beef and salt.
Cook until beef is about 3/4 done.
Add tomatoes, ketchup and the reserved vegetables.
Stir to heat thoroughly.
Add soy sauce to taste.
Coconut Custard Pie III
Category: desserts
By Susan Hadobas

A simple coconut custard pie that has been a major success. So easy! Cinnamon may be used instead of nutmeg.

Ingredients:
1 (9 inch) pie shell
4  eggs
¾ cup white sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
2 ½ cups milk
1 cup shredded coconut

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl beat eggs then stir in sugar, salt, nutmeg or cinnamon, and vanilla extract. Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. Stir in coconut, then pour mixture into pastry shell. Bake in preheated oven for 30 minutes, or until knife inserted in center comes out clean. Serve slightly warm or chilled. Store in refrigerator.

Yields: 1 pie

Calories: 271.8
Fat: 11.8 g
Saturated fat: 5 g
Carbohydrates: 35.2 g
Sugars: 26.7 g
Dietary fiber: 1.1 g
Protein: 6.6 g
Cholesterol: 99.1 mg
Sodium: 267.6 mg
Sour Cream Coffee Cake III
Category: desserts
By Jan Taylor

This cake is so moist. Enjoy it with a delicious cup of tea or coffee in the morning.

Ingredients:
1 cup butter
2 cups white sugar
2  eggs
1 cup sour cream
½ teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
⅛ teaspoon salt
⅓ cup all-purpose flour
½ cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan. Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling. Bake 35 to 40 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 - 9x13 inch cake

Calories: 306
Fat: 14.9 g
Saturated fat: 9.2 g
Carbohydrates: 41.4 g
Sugars: 28.3 g
Dietary fiber: 0.5 g
Protein: 2.9 g
Cholesterol: 56.8 mg
Sodium: 141.6 mg
Cheesy Baked Fettuccine With Bacon


Ingredients:
fettuccine pasta, bacon, butter, onion, garlic, diced tomatoes, mozzarella cheese, colby-monterey jack cheese, ricotta cheese, crushed red pepper flakes, parsley

Directions:
Preheat oven to 350 degrees.
Cook pasta until al dente according to package directions.
In a large saucepan or grill pan, cook bacon until very crisp.
Remove bacon from pan and chop into small pieces.
Using the same pan, add onion and garlic and sauté until browned.
In a large bowl, mix the mozzarella, Colby jack, and ricotta cheeses.  Remove and reserve ½ cup of the cheese mix.
In the same large bowl, add bacon, diced tomatoes, onion and garlic mix, marinara and all spices.  Blend well.  Add drained pasta and toss completely.
Spread the reserved cheese mix across the top.
Spread the butter along the bottom and sides of a large casserole pan.
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 10 minutes.
Serve warm and enjoy!
Butter Icing for Cookies


Ingredients:
confectioners' sugar, butter, vanilla extract

Directions:
In a saucepan, over medium heat, heat cream and butter until butter is melted., Stir in the vanilla and confectioners' sugar., Remove from heat, and beat with an electric mixer until thick and smooth.
Karelian Pasties - Karjalan Piirakat


Ingredients:
salt, water, short-grain rice, water, eggs, salt, potatoes, eggs, butter, salt, butter, eggs, butter

Directions:
Rice Filling. Start making filling by bringing water to the boil. Add rice and simmer until water is absorbed in rice. Add milk, bring mixture to the boil and let it cook for a couple of minutes, stirring continually with a wooden spoon. Reduce heat to the minimum  —  or turn it off completely  —  cover pan with lid and let mixture simmer for about 30 - 40 minutes, stirring every now and then. Filling is ready, when it has thickened into a velvety, white porridge. Add a lump of butter, mix, cover pan with lid and set aside to cool. After cool, Mix egg(s] or yolk(s] in rice porridge and season with salt. Note: filling mustn't be too runny, it should hold its shape when spread on pie disks.
Potato Filling: Cook potatoes in water until tender. Reserve liquid. Puree potatoes through food mill and let cool a bit. Add eggs and enough cooking liquid and cream to get smooth mixture. Amount of liquid depends on the quality of potatoes  —  filling mustn't be too runny. Add a lump of butter and mix. Season with salt, cover and set aside to cool.
Prepare pasty dough: mix flour and salt, add oil and water little at a time and mix to get a non-sticky dough. Divide dough in 15 - 20 equal pieces and roll them into small balls. With a tapered rolling pin, roll out balls one at a time into very thin disks, about 1 mm thick and 10 - 15 cm in diameter. (You could also try and use a pasta machine for rolling.] Cover pie disks lightly with plastic wrap to prevent them from drying out.
Spread filling (either potato or rice] on centre of pie disks. Raise edges of pie disks towards the centre, pinching with your fingers to make an oval ridge - center will be open.
Place pasties on baking sheet covered with parchment paper and bake at 255 - 300°C for about 5 - 7 minutes or until pasties start to turn darkish brown. Meanwhile, heat about 150 ml whole milk in saucepan, add big lump of butter and let it melt. Dip hot pasties one at a time into hot milk-butter mixture and place them in large bowl. Cover bowl tightly with parchment paper and towel, and let pasties soften for about half an hour.
Warm pasties are traditionally served with egg and butter spread. Pasties may also be eaten topped with plain butter, cheese, ham or reindeer roast slices, gravlax, shrimps or whatever you happen to like! Pasties can be reheated in oven or toaster.
Egg & Butter Spread: Cook eggs in boiling water for 10 minutes. Rinse eggs with cold water and shell them. Using a fork, finely mash warm eggs together with the butter. Season with salt, if necessary. You can use an egg slicer to slice the eggs before mashing. Slice them first crosswise and then lengthwise.
Nutty Carrot Salad


Ingredients:
mayonnaise, peanut butter, carrots, raisins

Directions:
"In a bowl, combine the mayonnaise and peanut butter.  Stir in the carrots and raisins.  Cover and refrigerate until serving."
California Ice Tea by Ina Garten (Barefoot Contessa)


Ingredients:
tea bags, fresh lemon juice, lemon slices

Directions:
Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool.
Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice.
Honey Mustard Grilled Pork Roast


Ingredients:
boneless pork roast, dijon-style mustard, honey, soy sauce, brown sugar, water, Worcestershire sauce

Directions:
In a resealable plastic bag, combine thoroughly the Dijon-style mustard, honey, soy sauce, brown sugar, water and Worcestershire sauce until well blended.
Place the boneless pork roast in the resealable plastic bag; mix together; seal the bag and refrigerate for about 2 hours or as long as overnight.
Preheat grill to medium heat. Remove the pork roast from the bag; discard any remaining marinade; place the pork roast on the grill grids over indirect heat; close grill hood and grill for about 1 hour and 15 Minutes until internal temperature reads 160°F
Remove pork roast from the grill, let rest for 10 minutes before slicing to serve.
Venision (Or Beef) Meatballs With Gravy (Oamc)


Ingredients:
hot sausage, ground beef, eggs, onion, milk, butter, salt, pepper, garlic powder, thyme, basil, parsley, Worcestershire sauce, fresh mushrooms, garlic cloves, olive oil, flour, bay leaves, beef bouillon cube, Kitchen Bouquet

Directions:
mix in a very large bowl: sausage, meat eggs, onion, spices, 4 tbsp Worcestershire, butter, milk, bread crumbs & bread slices together (should be firm enough to form ball--add more bread crumbs or wet bread to help firm up].
Scoop out 1/4 cup meat and make into a round thick patty like ball.
*You really don't want it in a ball shape but more like a patty that is really thick*.
In a *hot* cast iron skillet on medium heat, place a little olive oil--enough to coat the bottom of the pan, don't add more than a tablespoons.
Fry each patty (about 5 or 6 at a time] in the pan until browned well on both sides.
Remove to a large pot--no need to drain and don't drain pan between each set of patties.
Meanwhile remove stems from mushrooms and set aside.  Slice the whole mushrooms and place in pot with meatballs.
Mince the stems and also put in pot along with garlic cloves, kitchen bouquet, 2 tbsp Worcestershire, bay leaves and beef base.
Once all meatballs are done and in the larger pot you should have around 3 tbsp of fat in the bottom of the fry pan.
Add around 4 tbsp of flour (or enough to make a very wet paste when mixed with oil] you want to whisk it well and let get VERY brown add 2-3 cups of water to the roux and whisk to prevent lumps.
Continue to add enough water so that it appears to be a thin gravy--try and get those brown bits from the bottom of the pan!
This mixture should turn VERY Dark brown!
Pour the roux/gravy mixture into the large pot with the meatballs add enough water (if necessary] to cover all meat balls.  Put on medium heat until starts to boil and then turn down to a very low boil/simmer heat and cook for 1 1/2 hours, stirring occasionally very carefully not to break up the meat balls.
Thicken gravy with cornstarch and water if desired.
Serve over rice or potatoes.
Because of the richness of the meat and the size of the balls you create, 1-2 meatballs per person is usually enough.
Berbere (Ethiopian Spice)
Category: world-cuisine
By Twin Cities

For those of you who have difficulty locating berbere in your local grocery store, this recipe is a good substitute that is easy to make. Note that it is quite spicy, so use to taste. This spice combination is used in many Ethiopian dishes including doro wat, an Ethiopian chicken dish.

Ingredients:
1 cup red chili powder
½ cup paprika
1 tablespoon salt
1 teaspoon ground fenugreek
1 teaspoon ground ginger
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cardamom
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon

Directions:
Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic powder, cloves, and cinnamon together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 servings

Calories: 25.2
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 4.6 g
Sugars: 0.7 g
Dietary fiber: 2.8 g
Protein: 1.1 g
Sodium: 345.2 mg
Baked Amberjack
Category: seafood
By Robin

We go deep-sea fishing each spring when the kids get out of school for spring break. I only have a couple of ways to cook amberjack aside from frying (which we do not eat a lot of).  This recipe has minimal ingredients and is super easy. You can season some pieces more heavily than others depending on everyone's taste.

Ingredients:
½ cup white wine, or more to taste
4 (3 ounce) fillets amberjack, dark brown vein removed
1 tablespoon mayonnaise, or more to taste
2 teaspoons seafood seasoning (such as Old Bay®), or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour wine into a glass baking dish. Arrange amberjack fillets on top. Coat with a very thin layer of mayonnaise. Sprinkle seafood seasoning over mayonnaise coating. Bake in the preheated oven until amberjack flakes easily with a fork, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 176.5
Fat: 7.3 g
Saturated fat: 0.4 g
Carbohydrates: 1.2 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 19.8 g
Cholesterol: 48.3 mg
Sodium: 326.7 mg
Strawberry Romaine Salad I
Category: salad
By Mary J

For my wedding shower everyone brought a few recipes and this is one of my favorites. It is refreshing and pretty. This salad also travels well, just save the dressing and use it just before serving.

Ingredients:
1 head romaine lettuce - rinsed, dried, and chopped
2 bunches fresh spinach - chopped, washed and dried
1 pint fresh strawberries, sliced
1  Bermuda onion, sliced
½ cup mayonnaise
2 tablespoons white wine vinegar
⅓ cup white sugar
¼ cup milk
2 tablespoons poppy seeds

Directions:
In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 256.7
Fat: 16.8 g
Saturated fat: 2.6 g
Carbohydrates: 25.1 g
Sugars: 17 g
Dietary fiber: 5.5 g
Protein: 5.5 g
Cholesterol: 7.8 mg
Sodium: 204.8 mg
Homemade Gluten-Free Shake and Bake
Category: everyday-cooking
By Kerri

An excellent, almost copy-cat version of the traditional Shake'N Bake®, but gluten-free. Some things are worth copying, especially for our kids!

Ingredients:
½ cup stone-ground cornmeal
6 tablespoons brown rice flour
2 tablespoons ground almonds
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon white sugar, or more to taste
1 teaspoon sea salt, or more to taste
1 teaspoon ground black pepper, or more to taste
1 teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon dried thyme, or more to taste
1 pinch dried rosemary  (Optional)
1 pinch dried chile pepper  (Optional)

Directions:
Combine cornmeal, brown rice flour, almonds, paprika, garlic powder, sugar, salt, pepper, oregano, basil, thyme, rosemary, and chile pepper together in a large resealable plastic bag.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 cups

Calories: 26.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 5.3 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 0.6 g
Sodium: 73.9 mg
Wild Rice Stuffed Mushrooms


Ingredients:
white mushrooms, butter, margarine, garlic cloves, salt, fresh ground pepper, parmesan cheese, fresh rosemary leaf

Directions:
Preheat oven to 400°F.
Butter a shallow baking dish.
Snap stems off mushrooms and chop.  Please caps with tops down in buttered dish.
Melt butter in a medium size skillet.  Add garlic and mushroom stems.  Cook over medium heat, stirring, 3 minutes.
Add wild rice, cream, salt and pepper and boil 1 minute, stirring until mixture is thickened.
Spoon wild rice mixture into the mushroom caps.
Sprinkle with the Parmesan cheese and top each with two or three leaves of rosemary.
Bake 10-15 minues or until hot.
Serve warm.
Quick Chile Relleno Casserole


Ingredients:
whole green chilies, monterey jack cheese, eggs, milk, all-purpose flour, baking powder, cheddar cheese

Directions:
Remove seeds and pith from green chiles.
Cut the jack cheese into large slices and divide evenly between the chiles, folding or tucking the cheese inside.
Butter (or spray with Pam] a 1 1/2-quart casserole dish and arrange the chiles side by side on the bottom.
With an electric mixer, beat eggs until thick and foamy.
Add milk, flour and baking powder and beat until smooth.
Pour egg mixture over the chiles and sprinkle with the cheddar cheese.
Bake, uncovered, in a 375F oven for about 30 minutes or until casserole is puffed and appears set when gently shaken.
Just before casserole is ready, heat marinara sauce to pour over individual servings if so desired.
Asparagus Tossed Salad


Ingredients:
carrots, fresh asparagus, butter lettuce, olive oil, canola oil, white wine vinegar, cider vinegar, honey, Dijon mustard, ground ginger, salt

Directions:
In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry.
In a salad bowl, combine lettuce, carrots and asparagus.
In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
Serve immediately.