xiaoxl/recipe_data huggingface dataset:
Fresh Mushroom Rice Pilaf
Category: side-dish
By Karen V.

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Ingredients:
2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

Directions:
Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

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

Calories: 149.5
Fat: 2.5 g
Saturated fat: 1.4 g
Carbohydrates: 27.8 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 5.4 mg
Sodium: 185 mg
Mango Creme Brulee


Ingredients:
granulated sugar, salt, vanilla bean, heavy cream, mango, turbinado sugar

Directions:
Preheat oven to 325 degrees farenheit.
Whisk together egg yolks, granulated sugar, and salt in a bowl until combined well.
Place this custard mixture into a 2qt saucepan.
Using the tip of a knife, scrape seeds from vanilla bean into cream, then add pod.
Heat over moderate heat until hot but not boiling.
Discard pod and add cream to egg mixture in a slow stream, whisking until combined.
Spoon 1/4 c mango into each ramekin.
Pour custard through a fine mesh sieve into a bowl, then ladle over mango.
Arrange ramekins in a roasting pan and bake in a hot water bath in middle of the oven until custards are just set, 35 to 40 minutes.
Transfer custards with tongs to a rack to cool, then chill, uncovered, at least 4 hours.
Preheat broiler.
Sprinkle turbinado sugar evenly over custards and broil in a shallow baking pan (5 to 7 inches from the heat] until sugar is caramelized, about 2 to 3 minutes.
*Note*  A blowtorch can be used to caramelize the sugar topping instead of the broiler.
Candied Kielbasa


Ingredients:
brown sugar, ketchup, kielbasa

Directions:
In a slow cooker, combine the brown sugar, ketchup, and horseradish; add the sausage and mix well.
Cook on High until the sauce starts to boil; reduce heat to low and cook until the sauce thickens, about 45-60 minutes.
Shrimp and Roasted Red Peppers


Ingredients:
medium shrimp, butter, olive oil, onion, garlic cloves, crushed red pepper flakes, dry white wine, fresh basil, parmesan cheese, spaghetti

Directions:
Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
The World's Best Tuna Burgers!!!


Ingredients:
solid white tuna, egg, cheese, onion

Directions:
In a medium bowl mix all ingredients together thoroughly. I noticed it is a better consistency if you mix with your hands.
Place the extra breadcrumbs for coating on a shallow dish.
Preheat pan on medium with Pam.
Form a patty with your hands and coat both sides of it with breadcrumbs.
Place the patty in a preheated fry pan.
Repeat steps until mix is finished, usually around 6 patties.
Cook until each side has browned and has a slight crispiness.
I like to serve them on toasted bread with mayo, lettuce, and tomato if you like.
Steamed Chicken Curry With Kabocha


Ingredients:
chicken wings, Japanese pumpkin, eggplant, curry powder, salt

Directions:
Wash the chicken pieces well then dry it with paper towels. For this recipe, I’ve used chicken wingettes which can be cooked evenly in a microwave because of its flat shape.
In a small bowl, combine the curry powder and salt. Toss it to the chicken pieces then coat evenly then marinate for about 20 minutes.
Slice the eggplant in half along its length then slice it into several pieces diagonally. Soak in water to prevent it from browning.
Use a knife to remove the seeds of the kabocha. Cut in half along its width then slice into several pieces with about half a centimeter thick.
Put the chicken in a microwave-safe bowl then evenly distribute the vegetables on top. Then, pour over the chicken stock.
Cover the bowl or wrap it with a microwave-safe cling wrap. Cook in the microwave for about 7 minutes using 600W.
Remove the bowl from the microwave then serve the steamed chicken curry with rice.
Dried Cherry Almond Bread


Ingredients:
boiling water, dried cherries, brown sugar, unsalted butter, eggs, all-purpose flour, baking powder, salt, powdered sugar, milk

Directions:
FOR THE BREAD ~ In a medium bowl, pour boiling water over dried cherries & let stand 20 minutes, then pat dry with paper towels.
Preheat oven to 325 degrees F, then spray a 9"x5" loaf pan with with a baking-spray-with-flour.
In a large mixing bowl, beat brown sugar & softened butter with electric mixer on medium speed until well mixed.
Beat in eggs & the 1/2 teaspoon of almond extract, then carefully stir in the flour, baking powder & salt just until dry ingredients are moistened.
Stir in almonds & cherries, then pour into prepared loaf pan.
Bake 70 to 80 minutes or until toothpick inserted in center comes out clean & top is dark golden brown.
Cool 10 minutes in the pan on a wire rack, then loosen the sides of the loaf from the pan & remove the bread, placing it top side up on a wire rack. Let it cool completely, about 1 hour.
FOR THE GLAZE ~ In a small bowl, mix glaze ingredients until smooth, then drizzle over cooled bread.
Wrap tightly & store at room temperature.
When ready to serve, cut loaf into 12 slices & then cut each of those slices in half.
Potato Leek Soup With Beer Bratwurst


Ingredients:
unsalted butter, stout beer, bay leaves, leeks, carrots, celery ribs, red bell peppers, garlic, fresh thyme, flat leaf parsley, marjoram, fine sea salt, white pepper, riesling wine, yukon gold potatoes, heavy cream, ground nutmeg, creme fraiche

Directions:
In a Dutch oven melt 3-tablespoons butter and add  Beer Bratwursts. Brown Bratwursts; season with salt and pepper. Remove Bratwursts and place in a saucepan. Add 2 bottles of Stout, bay leaf and juniper berries. Bring to a full boil and reduce to a simmer for 15-20 minutes. Remove Beer Bratwurst and hold warm for service.
Add remaining butter leeks, carrots, celery, bell pepper, garlic and fresh herbs. Add sea salt and white pepper. Saute 4-5 minutes or until vegetables are tender.
Add wine and reduce by one-half.
Add chicken stock, remaining Chocolate Stout, cream, nutmeg and potatoes. Stir soup and bring to a full boil. Reduce to simmer for 25- minutes or until potatoes are tender. Season with salt and pepper to taste.
Remove soup from heat and discard bay leaf. Whisk in creme fraiche.
Serve soup in warm bowls.
Garnish soup with Fresh Parsley Sprigs and place a warm Beer Bratwurst.
*Chef's Note: The Stout should be room temperature.
Indian Refresher Salad (Raita)


Ingredients:
cucumbers, onion, plain yogurt, garlic powder, fresh mint leaves, dried mint, salt, white pepper

Directions:
"Peel the cucumbers and slice in half lengthwise.  Scoop out the seeds and coarsely chop the cucumbers.  Place in a large bowl and add the remaining ingredients; mix well.  Serve immediately or cover and chill until ready to use."
Slow Cooker BBQ Chicken Chili Mac


Ingredients:
red bell pepper, onion, black beans, kidney beans, chili powder, diced tomatoes with juice, garlic, barbecue sauce, ketchup, chicken broth, salt, pepper, elbow macaroni

Directions:
Add chicken, pepper, onion, beans, chili, powder, tomatoes, garlic, barbecue sauce, ketchup and chicken broth to slow cooker. Cook on low for 4-6 hours.
Half an hour before you wish to serve, set slow cooker to high and stir in salt and pepper to taste and pasta.
After 25-30 minutes, check to see that your pasta is cooked (if not, give it a little more time. I found that 30 minutes was perfect]. Stir in cheese and serve.
New England Pot Roast


Ingredients:
canola oil, salt, pepper, water, potatoes, carrots, onion, cold water, all-purpose flour

Directions:
Heat oil and cook the beef over medium heat until all sides are browned.
Sprinkle the beef with salt and pepper.  Spread horseradish over all sides of the beef. Add 1 cup water to the pot, heat to boiling, reduce heat.  Cover and simmer for 2 hours 30 minutes.
Add potatoes, carrots and onions to the pot. Cover and simmer for 1 hour or until beef and vegetables are tender.
Remove beef and vegetables to a warm platter.
Add enough water to broth to measure 2 cups and put back in the pot.
Combine by shaking the flour and 1/2 cup water in a container with a tight lid.
Gradually stir into broth, then heat to a boil, stirring constantly about 1 minute until it is a gravy.
Place pieces of beef with vegetables onto plates or into bowls and ladle on gravy to your liking.
Bread for dipping is a great optional treat.
Cream of Scallion Soup


Ingredients:
butter, onion, scallions, potatoes, lemon juice, scallion

Directions:
Melt the butter in a saucepan and add the onions.
Cover and cook over a very low heat 10 minutes, or until onions are soft.
Add the potatoes and the chicken stock.
bring to a boil, cover nd simmer over a medium low heat 30 minutes.
Cool soup slightly and purée in a blender or food processor.
Return soup to saucepan and add the cream and season with salt and freshly ground black pepper to suit your taste; reheat soup gently and stir frequently.
Stir in the lemon juice.
Serve each bowl garnished with freshly chopped scallions from your garden.
Homemade Bailey's Irish Cream


Ingredients:
sweetened condensed milk, heavy cream, egg, vanilla extract

Directions:
"Blend for one minute.  Keep refrigerated.  Makes almost one fifth."
Low-Fat Spanish Rice


Ingredients:
onion, green bell pepper, chili powder, ground cumin, pepper, salt, whole tomatoes, tomato juice

Directions:
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add rice, onion, and bell pepper; saute 5 minutes.
Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.
If using regular rice cook rice first.
Add rice to sauteed ingredients.
Add remaining ingredients and cook until heated through.
Old-fashioned Pimiento  Cheese Spread


Ingredients:
diced pimentos, sharp cheddar cheese, extra-sharp cheddar cheese, onion, mayonnaise, salt, garlic powder, sugar

Directions:
"Blend ingredients well and serve on pupernickel or your favorite bread. Change the amounts to your taste. This is was made to be kid-friendly -- and is also a much smaller version than it use to be."
Caramel Sauce


Ingredients:
sugar, water, heavy cream, butter

Directions:
In a large saucepan, caramelize the sugar and water., Remove from heat., Heat the cream and slowly whisk into the caramel., Be careful of rising steam., Whisk in small pieces of softened butter., Cool., Makes 2 1/4 cups or approximately 8-10 serving portions.
Lemon-Lime Cupcakes
Category: desserts
By platinum designs

This is one of the hundreds of cupcake recipes that I make homemade for my cupcake business. It's a light lemon and lime cupcake.

Ingredients:
1 ½ cups butter
3 cups white sugar
5  eggs
2 tablespoons lemon extract
3 cups all-purpose flour
¾ cup lemon-lime soda (e.g. 7-Up™)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans and line with paper baking cups. Beat butter and sugar in a large bowl using an electric mixer until light and fluffy, about 15 minutes. Mix in the eggs one at a time, mixing each until well blended. Stir in the lemon extract. Stir in the flour, alternating with the lemon-lime soda, just until the batter is smooth. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 dozen cupcakes

Calories: 276.4
Fat: 12.7 g
Saturated fat: 7.6 g
Carbohydrates: 37.9 g
Sugars: 25.1 g
Dietary fiber: 0.4 g
Protein: 3 g
Cholesterol: 69.3 mg
Sodium: 97.6 mg
Ultimate Snack Mix


Ingredients:
margarine, Worcestershire sauce, salt, garlic powder, onion powder, sugar, salted peanuts

Directions:
In large microwave-safe bowl, melt margarine on high.
Stir in Worcestershire sauce, salt, garlic powder, onion powder and sugar.
Gradually add cereals, peanuts, pretzels and crackers; stir to coat evenly.
Microwave on high 5 minutes, stirring every 2 minutes, scraping sides and bottom of bowl.
Spread on paper towel to cool.
Store in airtight container.
Dale's Honey Mustard


Ingredients:
honey, Dijon mustard, onion, olive oil

Directions:
"Mix all Ingredients."
Caramel Latte Milkshake


Ingredients:
coffee ice cream, milk

Directions:
Place all the ingredients in a blender and blend until smooth and thick., Top with whipped cream and a swirl of caramel syrup on top.
Mom's Turkey or Chicken Stuffing


Ingredients:
onion, celery, butter, dried sage, oregano, thyme, salt

Directions:
"Melt butter in skillet, sautee onions and celery. Add spices. Combine bread cubes with celery/onion/butter and toss. Stuff poultry, put extra stuffing into covered casserole dish."
Norelllaura1's Marinade


Ingredients:
pork, White Balsamic Blackberry W/ Lemon Thyme Vinegar, extra virgin olive oil, honey, soy sauce, black pepper, garlic cloves, Worcestershire sauce

Directions:
Combine all ingredients and mix well.
Place into a glass or non-reactive container and add meat, pork or poultry and let sit at least one hour or overnight.
Grill or cook in oven.
Bola De Batata E Tomate (Portuguese Potato/Tomato Casserole)


Ingredients:
potatoes, parsley, garlic clove, red chili pepper, olive oil, lemon juice, salt, pepper, tomatoes

Directions:
Preheat oven to 390°F.
Thinly slice boiled potatoes.
Seed and slice tomatoes.
Layer potato slices in oven proof casserole dish.
Thinly spread with paprika paste.
Combine chopped parsley, garlic and chili with olive oil, season with salt and pepper, add lemon juice.
Spread half of this mixture over potato layer.
Layer sliced tomatoes on top of the potatoes, spread with remaining parsley mixture.
Sprinkle with some additional olive oil and bake at 390 F for about 30 to 40 minutes. Serve warm but not directly from the oven.
Chinese Take-Out Fried Rice


Ingredients:
shrimp, ham, soy sauce, eggs, green onions, salt, fresh ground black pepper, cooked rice, rice wine, dry sherry

Directions:
Heat 2 Tblsp of the oil in a wok or frying pan set over medium heat.  Add the shrimp, ham, and peas and cook 1 minute.  Add the soy sauce and transfer to a plate to keep warm.
Heat the remaining tablespoon oil in the pan.  Add the eggs, green onions, salt & pepper.
Scramble the eggs in the pan.  Once this mixture comes together in clumps, add the rice, shrimp mixture, and rice wine.  Adjust the seasoning with soy sauce or salt & pepper. Serve hot.
Feel free to saute cabbage, broccoli, bok choy, or diced carrots along with the shrimp, ham and peas.
Use cold leftover rice only.  This recipe won't work well with freshly cooked rice.  It will be mushy and stick to the pan, a real mess.
Cornwall Meat Pie


Ingredients:
all-purpose flour, unsalted butter, shortening, salt, egg, ground beef, russet potato, turnip, carrot, unsalted butter, fresh thyme, fresh rosemary, kosher salt, fresh ground black pepper

Directions:
Wrap dough tightly in plastic wrap and refrigerate 30-45 minutes, or until chilled.
In a bowl or directly in your food processor, mix flour and salt together before adding in cold, cubed butter.
Pulse for 10-15 seconds, or until mixture is crumbly and butter is the size of small pebbles.
With the motor running, slowly drizzle in 2/3 cup ice water and pulse until dough ball begins to form. Note: if mixture is too dry, add more ice water, 1-2 teaspoons at a time.
Once dough is formed, turn it out onto a lightly floured surface and roll it into a large, flat rectangle.
The key to the dough is to use both butter and shortening (lard is even better]; this gives the dough its rich flavor and flakiness, while still keep it sturdy and easy to transport.
While dough chills, combine beef with potato, turnip, carrot and onion, and season generously with salt and pepper, thyme and rosemary.
Don't precook the meat. If you have enough veggies, and layer the meat on top of them, they will absorb the fat and flavor. If you do it correctly, your pastry shell will NOT get soggy.
Preheat oven to 400º F and line a baking sheet with parchment paper.
Remove dough from refrigerator and cut it into 6 equal pieces. On a floured surface, roll each piece out to an 8-inch circle.
Spoon 1/2-2/3 cup beef mixture into the center of dough, then top with 1/2 tablespoon butter.
Take the far edge of your dough circle and fold it over the beef, towards yourself, to form a half moon.
Seal edges with a fork and repeat with remaining pasties.
Transfer to lined baking sheet and brush the tops of dough with beaten egg.
You don't have to bake them all at once. You can wrap in fil, then in lastic and freeze. Just defrost as needed and bake.
Bake for 20 minutes, or until lightly browned, then lower oven temperature to 350º F and bake for another 15-20 minutes, or until golden brown.
Serve by themselves, with gravy, ketchup, or brown mustard.
Thin Crust Pizza Dough


Ingredients:
whole wheat flour, white flour, bread machine yeast, salt, water, olive oil

Directions:
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine.
While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky.
Add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time.
Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour.
Turn the dough out onto a lightly floured surface and divide it into 4 pieces for thin crust or 2 equal pieces for thick crust. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.
Roll out with flour and rolling pin, put on pan lined with parchment and cook at 350 for about 15 min.
Macaroni & Cheese ( Low Cholesterol)


Ingredients:
macaroni, boiling water, morton lite salt, flour, pepper, skim milk

Directions:
Boil macaroni in salted water, according to package.
Drain.
Set oven at 375°F.
Melt butter in saucepan.
Add flour, mix until smooth.
Add milk.
Stir constantly until smooth and thick.
Add cheese, add additional salt (if desired] and pepper.
After mixture is thick and smooth, add cooked macaroni and mix thoroughly.
Pour into greased 2 quart casserole dish. (Make sure you use low cholesterol oil], OR spray with PAM.
Top with slices of low cholesterol cheese.
Bake for 30 minutes.
Remove from oven and take off aluminum foil or lid and bake for another 15 minutes or until golden brown.
Quick & Easy Beef in Black Bean Sauce


Ingredients:
lean rump steak, onion, carrots, celery, red capsicum, green capsicum, broccoli, cornflour, sugar

Directions:
Using a very sharp knife slice beef very thinly diagonally to make little mini fillets.
It doesn't matter if it is cut roughly as long as it is thin so that the beef turns out tender.
Prepare all vegetables as stated in ingredients list or you can choose to cut them however you would like them presented.
Have all ingredients handy beside cooktop.
Blend cornflour into beef stock making sure there are no lumps.
Set aside.
Heat oil in wok or large fry pan on high heat.
(Tip: heat the pan first before adding oil; this prevents oil from burning].
Brown beef in batches.
Put aside.
Clean out wok with paper towel and add vegetables all at once.
Stir fry vegetable until just tender but not overcooked.
Remove from pan.
Add your black bean sauce, sugar, fish oil and beef stock into pan and stir quickly to make a sauce.
Sauce will thicken.
Sometimes depending on how much liquid there is you may need to add more liquid if it is too thick or add more blended cornflour if it is too thin.
It depends on your taste.
Add beef and vegetables and stir-fry for a further minute if you like your vegetables crunchy or simmer on low for five minutes if you like them softer.
Ya Mamma's Frosted Anise Cookies (Copycat)


Ingredients:
unsalted butter, shortening, granulated sugar, eggs, flour, baking powder, salt, half-and-half, butter, powdered sugar, milk

Directions:
Preheat oven to 375°F.
Cream butter, shortening,and sugar until smooth; add eggs and beat well.
In another bowl, mix together flour, baking powder, and salt with a whisk.
Add flour mixture to butter mixture along with anise extract and cream and,using a wooden spoon, mix well.
Form dough into small balls and place onto ungreased cookie sheets several inches apart.
Flatten slightly (using a sugared glass or the palm of your hand] and bake approximately 12 minutes.
Remove to racks to cool then frost.
For frosting, melt butter over low heat in a small saucepan.
Add sugar, milk, and anise extract and stir until smooth.
Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate.
Frosting will harden once it dries.
Easy Chicken and Dumplings
Category: soups-stews-and-chili
By Jen

A super easy way to make chicken and dumplings. My husband and kids loved it.

Ingredients:
1 (32 ounce) container chicken broth
4  skinless, boneless chicken breast halves, cubed, or more as needed
1  onion, chopped
½ (16 ounce) package baby carrots
2 stalks celery, chopped
1  bay leaf
salt and ground black pepper to taste
2 ¼ cups baking mix (such as Bisquick ®)
⅔ cup milk

Directions:
Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes. Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 309.7
Fat: 9.4 g
Saturated fat: 2.6 g
Carbohydrates: 35.4 g
Sugars: 5.6 g
Dietary fiber: 2.4 g
Protein: 20.1 g
Cholesterol: 44.9 mg
Sodium: 1361.9 mg
Tuna Grape Salad


Ingredients:
apples, lettuce, canned tuna, seedless grapes, Miracle Whip, lemon juice, salt

Directions:
Toss together apples, lettuce, tuna, and grapes., Set aside., Combine Miracle Whip, lemon juice, and salt., Toss dressing with tuna mixture.
Grilled Portabella and Spinach Salad


Ingredients:
portabella mushrooms, mozzarella cheese, roma tomatoes, fresh basil, olive oil, olive oil, salt, salt, pepper

Directions:
Line chilled salad plates with baby spinach.
Wash, core and dice tomatoes.
Mix the diced tomatoes, cheese and basil.
Add 1 to 2 tablespoons of olive oil and 1/8 teaspoon salt, stirring to mix.
Allow the tomato mixture to stand at room temperature while grilling mushrooms.
Wash portabella mushrooms, remove stem and towel dry.
Drizzle lightly with olive on both sides of mushrooms.
Sprinkle lightly with salt to taste.
Place mushrooms on preheated grill and cook for 2 to 3 minutes each side.
Slice mushrooms in 1/4 inch strips and place on top of spinach.
Divide tomato mixture evenly among the two plates, add freshly ground pepper to taste.
Serve immediately as the warm mushrooms wilt the spinach leaves.