xiaoxl/recipe_data huggingface dataset:
Mom's Fabulous Pfeffernuesse


Ingredients:
butter, brown sugar, honey, molasses, water, baking soda, pepper, clove, allspice, nutmeg, mace, cinnamon, cardamom, flour, salt

Directions:
Cream butter, add sugar, cream well.
Blend in honey (molasses] and 1/2 of water.
Dissolve soda in remaining water.
Add with sifted dry ingredients, anise and nuts to creamed mixture.
Mix well.
Chill.
On greased cookie sheets, 10- 12 min, 375F.
My mother used to make long rolls of dough, 3/4 in.
thick, and slice'em off.
Ava has some kind of sausage stuffer- works on same principle.
I use a melon-baller, which does take some time.
My batch is usually 26 dozen or so, if I remember right.
Good luck and enjoy.
Love, Mom.
Pollo Moruno With Grilled Vegetables (Spanish Chicken Skewers)


Ingredients:
boneless skinless chicken breasts, ground coriander, ground cumin, paprika, salt, ground black pepper, garlic, fresh lemon, olive oil, water, green zucchini, garlic, olive oil, dried basil, dried oregano

Directions:
Place the chicken breasts in a bowl. Combine the rest of the marinade ingredients. Mix very well. Coat the chicken thoroughly. If you find that the marinade is too thick you can add the water.
Cover and marinate a minimum of 3 hours.
Place the chicken breasts on a very hot grill. Grill the chicken for 4 to 5 minutes per side. Slice chicken into large bite size pieces.
Cut red pepper and zucchini into large bite size pieces. Toss vegetables with garlic, oil, herbs, salt and pepper. Grill vegetables for about 2 minutes on each side.
Alternately skewer chicken with vegetables. Finish cooking skewered chicken and vegetables for a few minutes until chicken is cooked through.
Macaroni and Cheese


Ingredients:
macaroni, flour, butter, boiling water, sharp cheddar cheese

Directions:
Cook macaroni al dente and drain., Heat oven to 350., In a bowl or pan, mix together dry milk, flour, and butter., Slowly add boiling water while whisking., I use water strained from the pasta., Whisk until thickened., You may need to return to stove to get this to thicken., Add half of the cheese and stir until blended., Add cheese sauce to macaroni and pour into baking dish., Stir 1 cup of cheese into the macaroni along with salt and pepper., Cover and bake for 20 minutes., Uncover and sprinkle last 1/2 cup of cheese on top., Return to oven and bake 5 more mintes.
Wild Rice Bread


Ingredients:
hot water, molasses, wild rice, brown sugar, salt, butter, bread flour

Directions:
Put all ingredients into your bread maker as you do any other recipe., Make the dough in the bread machine through the first rise., After the first rise take it out and put it into two bread pans., Let it rise and then bake at 350 degrees for 33 minutes.
Jimmie Johnson's Guacamole


Ingredients:
avocados, sour cream, black pepper, lemon juice, parmesan cheese, tortilla chips

Directions:
"In a medium size bowl, mash avocado to desired smoothness. stir in sour cream, hot sauce, garlic salt, pepper, Italian dressing and lemon juice. Sprinkle with Parmesan cheese and refrigerate until serving."
South Mexican Frijoles De Olla


Ingredients:
dried black beans, pinto beans, water, salt, epazote, dried epazote, ancho chili, cumin, bay leaves, Mexican oregano, garlic cloves, chorizo sausage

Directions:
Place rinsed and sorted beans in a slow cooker and cover with about 3 inches of water.
Add onion, and lard/oil.
Cook on medium high until beans are soft and it has thickened somewhat  and turned lighter in color. (This can take any where from 1 1/2 to 3 1/2 hours depending on the beans you are using and the altitude.].
Add the salt, and remaining ingredients and cook for an additional 30 minutes.
Turn down heat and continue cooking for another 30 minutes. Beans should be soft and creamy and broth should be thicker by now.
Serve and enjoy!
Smoked Salmon (Or Trout) Salad in Pita Pockets


Ingredients:
smoked salmon, bibb lettuce, alfalfa sprouts, carrot, green onions, marinated artichokes, mayonnaise

Directions:
Remove any skin or bones from salmon (or trout] & flake or chop the flesh.
Combine salmon (or trout] w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout] mixture. Done!
NOTE: Salmon (or trout] mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered].
Spicy Tuna Rolls
Category: world-cuisine
By ChefJackie

Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to make at home.

Ingredients:
4 sheets nori (dry seaweed)
½ pound sashimi-grade tuna, finely chopped
4 tablespoons mayonnaise
2  green onions, chopped
1 tablespoon hot chile sauce
2 ½ cups prepared sushi rice
1 tablespoon sesame seeds

Directions:
Cut off the bottom quarter of each nori sheet; reserve for another use. Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl. Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet. Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients. Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 tuna rolls

Calories: 344.1
Fat: 12.9 g
Saturated fat: 2 g
Carbohydrates: 38.6 g
Sugars: 0.6 g
Dietary fiber: 1.2 g
Protein: 17.1 g
Cholesterol: 30.8 mg
Sodium: 103.1 mg
Cherry Vanilla Chip Muffins
Category: bread
By Pati

These are wheat free, dairy free, low sugar, low fat muffins and you'd never know it. Sucant is dried can juice. It can be found in health food stores. If you don't eat them in the first two days, freeze them. Thaw in microwave for 30 seconds apiece and they will taste freshly baked.

Ingredients:
1  banana, peeled and mashed
½ cup egg substitute
¾ cup vanilla soy milk
2 tablespoons vegetable oil
½ cup applesauce
2 cups white rice flour
1 tablespoon sucanat
¾ teaspoon baking powder
¼ teaspoon salt
½ cup dried cherries
½ cup vanilla baking chips

Directions:
Preheat oven to 400 degrees F (205 degrees C). Lightly grease or line a 12-cup muffin tin with paper liners. In a large bowl blend the banana, egg substitute, soy milk, oil and applesauce together. Stir in the rice flour, sucanat, baking powder and salt. Mix until just moistened then stir in the dried cherries and vanilla chips. Pour batter into the prepared muffin tin, filling each cup 2/3 full. Bake at 400 degrees F (205 degrees C) for 30 minutes.

Yields: 1 dozen

Calories: 452.3
Fat: 12.2 g
Saturated fat: 5.3 g
Carbohydrates: 74.2 g
Sugars: 13.3 g
Dietary fiber: 3.1 g
Protein: 8.8 g
Cholesterol: 0.2 mg
Sodium: 253.1 mg
Lentil Soup


Ingredients:
onion, olive oil, carrots, celery, garlic cloves, dried oregano, bay leaf, basil, crushed tomatoes, dried lentils, water, spinach, vinegar, salt, ground black pepper

Directions:
in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired.
* you can yop it off with a dollop of low-fat cheese or sour cream just before serving.
Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa


Ingredients:
yoghurt, lemon, zest of, cumin, turmeric, flaked sea salt, black pepper, butter, cucumber, fresh mint leaves, white wine vinegar, icing sugar, extra virgin olive oil, flaked sea salt, black pepper

Directions:
Fish:
Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
Salsa:
In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
Add the vinegar mix to the cucumber and the chopped mint.
Toss it all together and set aside.
Preheat oven to 180 degrees (350 fahrenheit].
In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish].
place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
Bailey's Irish Cream Kiss Chocolate Cookies


Ingredients:
flour, sugar, cocoa powder, baking soda, salt, butter, eggs, vanilla

Directions:
Combine flour, cocoa powder, baking soda, and salt., Cream butter, sugar, eggs and vanilla until fluffy., Mix together., Roll dough into balls and bake for 8 minutes., Remove from the oven and press a Hershey kiss into the center of each cookie.
Honey Cake


Ingredients:
sugar, honey, flour, baking soda, cinnamon, clove, ginger, vanilla

Directions:
Beat eggs.  Add sugar, honey, coffee, oil.  Mix in mixer for 20 minutes (or use a blender, which my grandmother did accidentally once with excellent results, and now she does it all the time that way!].
Add dry ingredients (in mixer, not blender] on low speed.  Then add vanilla.
Line a 13" x 9" x 2 1/2" with ungreased waxed paper.
Bake in a preheated 325F oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
Slow-Cooker Cranberry Chicken


Ingredients:
chicken thighs, whole berry cranberry sauce, quick-cooking tapioca, cooked rice

Directions:
Place chicken pieces in a 3-1/2- or 4-quart slow cooker.
In a small bowl, stir together cranberry sauce, dry soup mix, and tapioca.
Pour over chicken pieces.
Cover; cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Serve chicken and sauce over hot cooked rice.
Applebee's Maple Butter Blondie


Ingredients:
baking soda, baking powder, salt, walnuts, salted butter, brown sugar, vanilla extract, egg, white chocolate chips, water, butter, sugar, cream cheese, maple syrup, brown sugar, walnuts

Directions:
Preheat oven to 350°F.
Sift the flour, then add baking soda, baking powder, and salt. Sift all together into small bowl.
Add chopped nuts, mix, then set aside.
Add melted butter, brown sugar, beaten eggs, and vanilla in a bigger bowl and mix well.
Add flour mixture, slowly while mixing.
Stir in white chocolate chips or chunks.
Add water and stir so batter is even.
Pour into 9x9x2 inch pan.
Bake for about 25 minutes till toothpick comes out clean.
Let cool then serve with vanilla bean ice cream, maple butter sauce, and sprinkle with chopped walnuts.
Maple Butter Sauce:
Melt butter in a saucepan on medium heat.
Whisk in sugar, maple syrup, and brown sugar.
Add cream cheese a little bit at a time, whisking fast until the sauce is smooth and creamy.
Increase flame to medium-high while whisking continuously till sauce bubbles and thickens.
Serve warm on top of blondie and ice cream.
Company Beef Ragout


Ingredients:
stewing beef, bay leaves, flour, garlic clove, salt, potatoes, celery, boiling water, tomato sauce, butter, parsley, sugar, marjoram, thyme, rosemary, carrots, onions

Directions:
Shake beef with flour and salt in a paper bag.
Brown in fat, or oil.
Place in a 4 quart dutch oven and cover with water and tomatoe sauce.
Simmer 2 hours.
Place garlic and all the herbs on a square of cheesecloth and tie tightly. Add to the dutch oven along with the potatoes, celery, and peas.
Melt butter with sugar in skillet, add onions and carrots. Cook on medium heat stirring until well glazed.
Add to meat mixture.
Cook until the vegies are tender; check every 30 minutes however this could take 1 -2 hours.
Remove herb bag.
Place in refridgerator overnight.
Reheat in oven at 350 until heated through about 20-30 minutes.
Chicken Tagine
Category: world-cuisine
By KJones

This Moroccan slow cooker dish is the perfect blend of sweetness and spice.

Ingredients:
2 tablespoons olive oil
8  skinless, boneless chicken thighs, cut into 1-inch pieces
1  eggplant, cut into 1 inch cubes
2 large onions, thinly sliced
4 large carrots, thinly sliced
½ cup dried cranberries
½ cup chopped dried apricots
2 cups chicken broth
2 tablespoons tomato paste
2 tablespoons lemon juice
2 tablespoons all-purpose flour
2 teaspoons garlic salt
1 ½ teaspoons ground cumin
1 ½ teaspoons ground ginger
1 teaspoon cinnamon
¾ teaspoon ground black pepper
1 cup water
1 cup couscous

Directions:
Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables. Cook on High setting for 5 hours, or on Low setting for 8 hours. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

Prep time: 30 mins
Cook time: 5 hrs
Total time: 5 hrs 30 mins
Yields: 8 servings

Calories: 379.7
Fat: 15.2 g
Saturated fat: 3.7 g
Carbohydrates: 38.5 g
Sugars: 14.1 g
Dietary fiber: 4.2 g
Protein: 22.3 g
Cholesterol: 64.7 mg
Sodium: 571 mg
Potato Crusted Quiche


Ingredients:
egg, cottage cheese, flour, pepper, Tabasco sauce, cheddar cheese, scallions, potatoes

Directions:
Combine egg, cottage cheese, flour, pepper, and Tabasco in large bowl. Stir in cheese and scallions. Set aside.
Spray a 9-inch pie pan with nonstick spray. Slice unpeeled potatoes 1/4" thick, and arrange in a single layer to form crust. Pour egg misture into crust.
Bake uncovered at 375 for 45 minutes or until sharp knife inserted in center comes out clean. Allow to sit for 5 minutes before serving.
Italian Shortbread With Almonds and Jam


Ingredients:
unsalted butter, sugar, unbleached all-purpose flour, salt

Directions:
Preheat oven to 350°F and set the rack in the middle of the oven.
Have ready a 9-inch ungreased springform pan.
Beat the butter and sugar on medium speed in a stand mixed for 3-4 minutes until very light, scraping down the sides of the bowl and the paddle from time to time.
Add the almond extract and beat on medium speed for 30 more seconds to blend.
In a small bowl whisk together the flour and salt.
Add to the butter mixture and beat on low speed until blended, 30 - 40 seconds. The dough will be stiff.
Remove 1/2 cup of dough and spread it on a small plate in a thin later; place it in the freezer.
Press the remaining dough into the pan evenly - it can be a little higher at the edges, but the center shouldn't be elevated.
Spread the jam evenly over the dough to within an inch of the edge.
Retrieve the remaining dough from the freezer and crumble it over the jam.
Sprinkle the almonds evenly over the top.
Bake the shortbread for 40-50 minutes, or until golden brown.
Remove from the oven and let cool completely on a rack before removing from pan.
Cut the shortbread into serving size triangles.
Freezes well.
Spaghetti With Prosciutto Rolled Chicken


Ingredients:
prosciutto, parmesan cheese, parsley, dried oregano leaves, chicken breast halves, tomatoes, olive oil, chicken broth, spaghetti, fresh oregano

Directions:
Mince prosciutto.  In a small bowl, stir together prosciutto, Parmesan cheese, bread crumbs, parsley, and dried oregano.
Holding knife parallel to work surface and starting from a long side, cut each chicken breast half in half, cutting almost but not all the way through.  Once all chicken breasts have been cut, cover your work surface with plastic wrap.  Spread chicken breast halves open.  Cover chicken breast with another sheet of plastic wrap to cover completely. (this will prevent chicken from tearing and will also prevent pieces from flying around]. With meat mallet, pound chicken evenly thick.
Sprinkle each breast half with 1 heaping tablespoon prosciutto mixture; reserve remaining mixture.  Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks.
On the bottom half of tomato, (directly opposite of core],  with a sharp knife, cut an X to only slice through tomato skin.  Place tomatoes in boiling water for 10 seconds; cool under running cold water.  Peel off tomato skin and remove core. Dice tomatoes; set aside.
In a 12-inch skillet over medium-high heat, in hot olive oil, cook chicken rolls and season with about 1/2 teaspoon salt and pepper to taste until chicken is browned on all sides and loses its pink color throughout, about 10 minutes.  Remove chicken to plate; keep warm.  In drippings remaining in skillet over high heat, heat chicken broth and diced tomatoes to boiling, stirring to loosen brown bits from bottom of skillet.  Reduce heat to low; cover and simmer for 5 minutes to blend flavors.
While chicken rolls are browning, in saucepot, prepare spaghetti as label directs, using 1 tablespoon salt in water.  Drain spaghetti.
Toss spaghetti with tomato mixture and remaining prosciutto mixture.  Discard toothpicks from chicken rolls and cut rolls into 1/2-inch thick slices.
Serve spaghetti with chicken-roll slices.  Garnish with fresh oregano if desired.
Cake Mix Butterscotch Bars


Ingredients:
butter, margarine, egg

Directions:
Heat oven to 350ºF. Stir together dry cake mix, butter and egg in large bowl, using fork. Press half of the mixture in bottom of ungreased 13x9x2-inch rectangular pan.
Bake 10 minutes. Pour topping over crust. Sprinkle with remaining cake mix mixture.
Bake 20 to 25 minutes or until light golden brown; cool completely, about 1 hour. For 24 bars, cut into 6 rows by 4 rows. Store covered.
Everyone's Favorite Strawberry Bread


Ingredients:
fresh strawberries, sugar, all-purpose flour, salt, baking powder, sugar, coconut oil, milk, egg

Directions:
Preheat oven to 375,.
Hull and chop the fresh strawberries, toss with 1/4 cup sugar and set aside.
In a mixing bowl combine flour, salt, baking powder and 1/2 cup sugar.
Add the sugared strawberries, and stir to coat the berries.
Melt the 1/2 cup coconut oil in the microware, cool slightly then stir in the 1/2 cup milk, and 1 egg, beat lightly to mix.  Pour liquid ingredients over the dry ingredients, and stir until just combined (mixture may be slightly lumpy].
Pour into a loaf pan sprayed with cooking spray.
Bake at 375 for 30 minutes, or until a knife inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a serving plate.  Let stand until completely cool before slicing.   May be wrapped and frozen once completely cool.
Honey Sage Panna Cotta With Toasted Pignoli


Ingredients:
unflavored gelatin, heavy cream, sage leaf, honey, lemon zest, sugar, salt, pine nuts

Directions:
Place milk and gelatin in a medium saucepan. Set saucepan aside until gelatin softens, about 3 to 5 minutes. Place saucepan on stove top over medium heat, stirring until gelatin dissolves, about 3 minutes. Add the cream, sage, honey, lemon zest, sugar, and salt. Increase heat to medium and stir constantly, allowing flavors to infuse and sugar to completely dissolve, about 7 minutes. Strain, squeezing any liquid from the sage leaves through strainer. Pour mixture into 5 (6 to 8-ounce] ramekins or panna cotta molds. Refrigerate,  uncovered, at least 5 to 6 hours.
To loosen the panna cotta, dip the bottom and sides of each ramekin in hot tap water for 20-30 seconds. Carefully run a knife along the inner edge of the panna cotta to loosen it from the ramekin. Gently invert onto a dessert plate by placing the plate over the ramekin, and carefully flipping it with the plate held firmly in place. Slowly lift the ramekin, coaxing the panna cotta onto the dessert plate if necessary.
Garnish each panna cotta with crushed toasted pignoli, a few strips of lemon zest, and a sage leaf.
Nutella® Brownies
Category: desserts
By rmazzara

These moist, fudgy brownies started out as an impromptu experiment when I realized too late I was out of baking chocolate. Now it's one of my favorite brownie recipes! The Nutella® and Frangelico® give them a distinctly nutty flavor without interrupting the smooth texture. I love these brownies with cold milk or hot coffee.

Ingredients:
½ cup butter
¼ cup hazelnut liqueur (such as Frangelico®)
¼ cup chocolate-hazelnut spread (such as Nutella®), or more to taste
1 cup all-purpose flour, sifted
½ cup unsweetened cocoa powder
¼ teaspoon salt
⅔ cup white sugar
⅓ cup brown sugar
2  eggs
1 teaspoon vanilla extract
½ cup semisweet chocolate chips  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan or line with parchment paper. Melt butter, hazelnut liqueur, and chocolate-hazelnut spread together in a small saucepan over medium heat, stirring occasionally, until starting to bubble, about 5 minutes. Remove saucepan from heat and cool slightly. Whisk flour, cocoa powder, and salt together in a bowl. Beat white sugar, brown sugar, eggs, and vanilla extract together in a large bowl using an electric mixer until smooth and creamy; slowly mix in butter mixture until smooth. Stir flour mixture into butter-sugar mixture just until batter is combined; fold in chocolate chips, if using. Pour batter into the prepared pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 20 to 25 minutes. Cool brownies in pan for at least 2 hours before cutting.

Prep time: 15 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 16 servings

Calories: 204.1
Fat: 9.5 g
Saturated fat: 5.1 g
Carbohydrates: 27.8 g
Sugars: 19.5 g
Dietary fiber: 1.4 g
Protein: 2.7 g
Cholesterol: 38.5 mg
Sodium: 92.6 mg
Good for You Chocolate Chip Cookies


Ingredients:
whole wheat flour, brown sugar, white sugar, baking soda, baking powder, salt, ground flax seeds, light olive oil, egg, chocolate chips, dried cranberries, pecans

Directions:
Mix all dry ingredients in a medium bowl.
Next add the oil and the egg.
Mix well.
Fold in chocolate chips, cranberries, and pecans.
Shape into 1 inch balls (or use small cookie scoop] and place on cookie sheet covered in parchment paper.
Bake at 350° for 8-10 minutes or until lightly browned.
Let cool slightly before removing from cookie sheet.
Sweetcorn and Chili Soup


Ingredients:
unsalted butter, olive oil, onions, red chili pepper, sea salt, fresh ground black pepper, lemon juice, flat leaf parsley

Directions:
Heat the butter and olive oil in a large saucepan over medium heat.
Fry the onion for about 10 minutes until translucent and golden, stirring occasionally.
Add the corn and chili pepper and continue frying about 5 minutes, again stirring occasionally.
Add the stock, season with salt and pepper and bring to the boil.  Simmer for 10 minutes.
Transfer 2/3 of the soup to a food processor and whiz to a coarse puree.  Add back into the pan and stir in the lemon juice and parsley.  Taste for seasoning.
Serve with a spoonful of sour cream and more parsley, if desired.