xiaoxl/recipe_data huggingface dataset:
Easy No Yeast Pizza Dough


Ingredients:
baking powder, sea salt, water, olive oil

Directions:
Preheat your oven to 400'F.
Place the flour, baking powder and the salt into a bowl.  Make a well in the center and add the water and oil.
Combine by gradually incorporating the flour into the olive oil and water.  You may want to add a little more water if necessary.
Transfer the dough to a floured board and knead it at least for 5-7 minutes.
Let the dough rest in an air tight plastic bag while you prepare the toppings for your pizza.
Once the toppings are made, set them aside and take the dough out of the plastic bag.
Put a tiny bit of oil in the center of your pizza pan and with your hands and finger tips spread the dough to cover the pan.  I use a 12 inch pizza pan. You could probably stretch it to 15 inches, but it would be a thinner crust.
Place your pizza sauce on the dough and then cover with your favorite toppings.
Pop it into the preheated oven.  Check it after about 20 minutes to see how the crust is browning.  Some ovens are hotter then others, so this is a good habit to get into.
Bon Appetit!
P.S.:  If you change the ingredients in this recipe I can't guarantee it's going to turn out the way mine did.  But, hey, experiment with it.  Thanks for choosing my recipe!
Beer Can Chicken


Ingredients:
whole chicken, olive oil, beer

Directions:
Prepare grill for indirect medium heat (350°F to 375°F]. Preheat grill by turning all burners to medium. Turn off burner(s] on one side of grill.
Rub chicken with oil. Rub cavity with 1 tablespoon of the Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.
Remove about 2 ounces beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down] and insert opened beer can into cavity. Stand chicken in upright position on unlit side of grill. Position legs to best support chicken (similar to a tripod]. Close lid.
Grill chicken 1 1/2 hours or until cooked through (internal temperature reaches 165°F in the thigh]. Remove chicken from can before serving.
Homemade Chicken Noodle Soup for Colds!


Ingredients:
chicken, water, carrot, celery, sweet onion, garlic, parsley, sea salt

Directions:
Fill Pot  (See Pic] 3/4 full with Water and Bring to Boil and leave on High till you get to egg noodles.
Remove Gizzard or Gut BAg from Chicken, Rinse under Cold Water add to water in Pot.
While chicken is boiling for 1.5 hours, Peel and slice Carrot, Chop Onion, Slice Celery into small pieces or whatever size you prefer and place to the Side (See Pic].
Chop about 2 large man size hands of fresh organic parsley (no Stems] and Set to the side.
Chicken Care- Foamy white fat will float to the top of the pot (Skim and Discard regularly], After approximately 1.5 hours on full boil, remove from heat, remove chicken and set to the side, I prefer to strain the water and remove any fat or parts left over from boiling the chicken (Transfer from one pot to another] Add strained Broth Water from Chicken Add 2 heaping TBSP of Garlic and Chicken Base, and all the veggies and parsley to pot- Boil and cover.
While that is boiling, Shred the chicken the way you like and add to the pot with all the veggies.
Once all comes to a boil while covered add egg noodles and bring to boil once again- Turn heat low and simmer for 15-30 minutes.
Too Easy Peach Cobbler
Category: desserts
By Joan Spinasanto

This cobbler is made with slices of white bread instead of the traditional biscuit dough.

Ingredients:
6  fresh peaches - pitted, skinned, and sliced
1 ½ cups white sugar
2 tablespoons all-purpose flour
1  egg
½ cup butter, melted
5 slices white bread

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter an 8-inch square baking dish. Cut crust from bread slices, and cut each into 4 or 5 strips. Spread fruit into prepared pan, and cover with a layer of bread strips. Beat together butter, sugar, and flour; mix in egg. Pour mixture over the fruit and bread. Bake in preheated oven for 35 to 45 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 8-inch square cobbler

Calories: 430.6
Fat: 16.9 g
Saturated fat: 10.1 g
Carbohydrates: 68.6 g
Sugars: 56.9 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 71.7 mg
Sodium: 266.5 mg
Easy Tom Kha Thai Coconut Soup


Ingredients:
chicken breast, cornstarch, water, coconut milk, chicken broth, white mushrooms, green onions, cilantro, gingerroot, fish sauce, red chili sauce, lime juice, lemon juice, lemon, zest of

Directions:
To velvet chicken: Lightly beat egg white and combine with cornstarch. Toss the chicken strips or cubes in this mixture, then cover and refrigerate for 30 minutes.
Heat the water and oil in a pot or a wok, until it's hot enough that a piece of chicken floats to the top when you put it inches Put the chicken in, in shifts if you have to to keep it from crowding, and cook until it's white, about 30 seconds. If you're not using the chicken straight away, refrigerate it until you do.
To prepare the soup: Heat coconut milk and chicken broth to boiling.
Turn down heat, add fish sauce, chili sauce, ginger, lemon and lime juices, and lemon zest, chicken, and mushrooms and simmer for a couple minutes.
Add chopped green onions and chopped cilantro and serve.
Authentic Texas Border Chili


Ingredients:
onion, garlic cloves, scallions, green bell peppers, serrano chilies, chili beans, kidney beans, diced tomatoes, chorizo sausage, ground beef, chili powder, red chili powder, red chili powder, dried Mexican oregano, paprika, salt, cumin seeds, water

Directions:
Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade]. Scrape the mixture into a large heavy pot and add the beef.
Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.
Place the cumin seeds in a 300 degree F oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings.
The Brutus Salad
Category: salad
By Chef John

Watch your back, Caesar! This salad could be the next national favorite and was inspired by a salad I had at a seafood restaurant in Healdsburg, CA. With apple slices, romaine lettuce, Cheddar cheese, fresh herbs, toasted pecans, and Dijon vinaigrette, it's amazing.

Ingredients:
¼ cup real French Dijon mustard
¼ cup seasoned rice vinegar
¼ cup vegetable oil
¼ teaspoon Worcestershire sauce
freshly ground black pepper
1 pinch cayenne pepper, or to taste
¾ cup pecan halves
2 teaspoons vegetable oil
1 pinch salt, or to taste
1 teaspoon white sugar
4  hearts of romaine, cut or torn into bite-size pieces
1  apple, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh tarragon
2 ounces extra sharp aged Cheddar cheese

Directions:
Place Dijon mustard, vegetable oil, seasoned rice vinegar, Worcestershire sauce, pepper, and cayenne into a bowl. Whisk thoroughly until well blended, about a minute. Transfer to an easy-to-pour container. Place pecans in a skillet over medium heat. Drizzle with vegetable oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 or 2 minutes. Sprinkle with kosher salt and sugar. Cook and stir another minute; remove from heat. Transfer to a plate to cool. Place romaine pieces into a large bowl. Add apple slices, dill, tarragon, and a handful of pecans, reserving some for garnish. Grate Cheddar lightly onto salad, reserving some for garnish. Drizzle in some dressing and toss. Taste and add more salt or dressing if desired. You make not need all of the dressing. Garnish with a few toasted pecans and some grated Cheddar cheese.

Prep time: 20 mins
Cook time: 4 mins
Total time: 34 mins
Yields: 4 servings

Calories: 403.8
Fat: 35.3 g
Saturated fat: 6.3 g
Carbohydrates: 19 g
Sugars: 9.7 g
Dietary fiber: 4.8 g
Protein: 6.7 g
Cholesterol: 14.8 mg
Sodium: 830.7 mg
Sue B's Blueberry Buckle


Ingredients:
sugar, butter, margarine, egg, milk, flour, baking powder, salt, blueberries, sugar, flour, cinnamon, butter

Directions:
Preheat oven to 375°., Grease and flour an 8-inch square pan., Mix together first 7 ingredients., Gently stir in blueberries., Place in prepared pan., To make topping, mix last 4 ingredients together and sprinkle over cake mixture., Bake in preheated oven for 45-50 minutes., Serve warm or cooled.
Pumpkin & Sweet Potato Soup


Ingredients:
pumpkin, sweet potatoes, butter, onions, ginger, caraway seeds, clear honey, cinnamon, chili powder

Directions:
Peel the sweet potatoes and pumpkin and cut into cubes of roughly the same size.
In a large saucepan, melt the butter using a medium heat.
Leaving the heat setting the same, add the onions and cook for 5 minutes.
Add the pumplin, sweet potatoes, ginger, caraway seeds and stock.
Season to taste, cover and simmer for 15-20 minutes until sweet potatoes and pumpkin is tender.
Remove from heat and puree in batches in a food processor.
Place in a clean suacepan, add honey and cinnamon.
Bring to the boil then remove from heat.
Add more seasoning if necessary.
Top with cheese then serve.
For a heartier meal cook you favourite pasta shapes for 5 minutes (so still firm], drain then add to the pureed soup.
Simmer for 5 minutes and then serve.
English Toffee Squares


Ingredients:
butter, brown sugar, vanilla extract, flour, salt, walnuts

Directions:
Preheat oven to 350º.
Mix butter, sugar, egg yolk and vanilla.   Add flour and salt; blend well.
Spread into greased 13x9 pan.  Bake about 15 minutes or until golden.  Remove from oven.
Immediately sprinkle chocolate chips over top.  Cover pan with a second cookie sheet so chips will melt.  Spread chocolate evenly when melted.  Sprinkle with walnuts.
Cut into squares while still warm.  Refrigerate as needed to set chocolate.  These cookies freeze well.
Amazing Chocolate Quinoa Cake!
Category: desserts
By Stacy Evans

This delicious cake is made with quinoa and no flour! Enjoy!

Ingredients:
2 cups cold cooked quinoa
¾ cup melted butter
4  eggs
⅓ cup milk
1 ½ teaspoons vanilla extract
1 ¼ cups white sugar
1 cup cocoa powder
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips
½ cup chopped pecans  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan. Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth. Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 12 servings

Calories: 332.1
Fat: 20.5 g
Saturated fat: 10 g
Carbohydrates: 37 g
Sugars: 25.5 g
Dietary fiber: 3.9 g
Protein: 5.8 g
Cholesterol: 93 mg
Sodium: 374.9 mg
Puff Pastry Shells
Category: appetizers-and-snacks
By Chef John

These are fairly simple to make, and once baked the real fun begins, as they can hold so many amazing fillings, both sweet and savory. The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes.

Ingredients:
1  egg, beaten
2 tablespoons water
4 sheets frozen puff pastry

Directions:
Beat egg and water together in a small bowl. Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture. Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

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

Calories: 1345.8
Fat: 93.1 g
Saturated fat: 23.6 g
Carbohydrates: 108.8 g
Sugars: 1.9 g
Dietary fiber: 3.6 g
Protein: 19.2 g
Cholesterol: 46.5 mg
Sodium: 617.8 mg
Yogurt Ranch Dressing/Dip


Ingredients:
low-fat plain yogurt, mayonnaise, dill, onion powder, dried parsley, black pepper, paprika

Directions:
"Combine and whisk together the yogurt and mayonnaise.  Add seasonings and finish whisking until evenly blended.  Chill for at least two hours before using."
Tuscan Grill Panini


Ingredients:
boneless skinless chicken breast half, zucchini, fresh basil

Directions:
RESERVE 1 tablespoons dressing; pour remaining over chicken and vegetables in shallow dish. Stir vegetables and turn chicken to evenly coat both sides of each piece. Refrigerate 30 minute to marinate.
HEAT Panini grill. Meanwhile, drain chicken and vegetables; discard marinade. Cook chicken and vegetables in skillet on medium heat 10 minute or until chicken is done (165ºF] and vegetables are crisp-tender, turning chicken after 5 minute and stirring vegetables occasionally.
FILL bread slices with chicken, vegetables, cheese and basil to make 2 sandwiches; brush outsides with reserved dressing. Grill 5 minute or until golden brown.
Shortcut: Substitute 1 drained 7-oz. jar roasted red peppers for the marinated cooked fresh pepper strips.
Use Your Skillet: If you don't have a Panini maker, cook sandwiches in a skillet instead. Spray large skillet with cooking spray. Heat on medium heat. Add sandwiches; cook 5 minute on each side or until golden brown on both sides, occasionally pressing down on sandwiches with back of spatula to flatten slightly.
Healthified Carrot Cake


Ingredients:
applesauce, honey, sugar, eggs, flour, wheat flour, baking soda, salt, carrots, cinnamon, vanilla, butter, low-fat cream cheese, powdered sugar

Directions:
Beat oil, applesauce, honey and sugar, then add eggs.
Add and mix the rest of the cake ingredients in the order given. Beat for 1 minute.
Pour into 3 9-inch cake pans or 9x13 pan.
Bake at 350°F for 35-40 minutes.
Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
Beat until smooth.
Honey Roasted Zucchini


Ingredients:
zucchini, garlic cloves, feta cheese, honey, black pepper

Directions:
Begin by cutting your zucchini lengthwise into strips about 1/4" thick. Don't worry if you don't cut them perfect, it will still taste amazing.
Place the zucchini on a rimmed baking sheet and toss with the oil and minced garlic.
Sprinkle the feta on top of the zucchini.
Drizzle the honey on the zucchini and sprinkle pepper on to taste.
Bake at 425 degrees F for 20 to 30 minutes or until golden brown. I usually check after 20 minutes. DON'T FLIP!
Pesto Cream Sauce
Category: world-cuisine
By rosiella

This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!

Ingredients:
1 (16 ounce) package linguine pasta
2 tablespoons olive oil
1 small onion, chopped
8 cloves garlic, sliced
½ cup butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch salt
1 pinch pepper
1 ½ cups grated Romano cheese
1 cup prepared basil pesto
1 pound cooked shrimp, peeled and deveined
20  mushrooms, chopped
3  roma (plum) tomato, diced

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 677.2
Fat: 38.3 g
Saturated fat: 16.6 g
Carbohydrates: 52.2 g
Sugars: 6.8 g
Dietary fiber: 3.8 g
Protein: 33.6 g
Cholesterol: 154.9 mg
Sodium: 738.2 mg
Ancho Chili Fudge Pie


Ingredients:
butter, eggs, flour, granulated sugar, brown sugar, walnuts, pecans, ground ancho chili pepper

Directions:
Preheat over to 350 degrees.
Melt butter and allow to cool to room temperature.
In a medium mixing bowl, beat eggs until well blended.
Add flour and sugars, mix until smooth.
Add cooled butter and mix well.
Fold in nuts, chocolate chips and ground ancho chili pepper.
Pour mixture into prepared pie crust.
Bake 30 to 40 minutes until pie tests done.
Serve warm, topped with fresh whipped cream.
Note:   Ancho peppers are available whole.  To grind, soften peppers in water for 30 minutes, Drain and grind in a blender.   DO NOT SUBSTITUTE CHILI POWDER.  Update . . . found ground ancho chilis at Penseys.
Rigatoni With Pumpkin and Bacon Sauce


Ingredients:
canned pumpkin puree, rigatoni pasta, bacon, garlic clove, heavy cream, parsley, parmesan cheese

Directions:
Cut pumpkin into bite-size pieces and steam until soft. Mash the pumpkin gently.
Cook the pasta in boiling salted water until al dente. Drain.
While pasta is cooking, prepare the sauce. Sauté the bacon with the garlic until the bacon is crisp.
Put the mashed pumpkin into a saucepan and gradually stir in the cream. Add the bacon and garlic mixture and the parsley and gently warm the sauce. Season with freshly ground pepper.
Stir the grated Parmesan into the drained pasta. Add the sauce and toss to mix well. Serve immediately in heated bowls.
Cracked Black Pepper Cheese Bread


Ingredients:
all-purpose flour, sugar, cracked black pepper, baking powder, salt, baking soda, eggs, plain yogurt, milk, spicy brown mustard, cheddar cheese, green onion

Directions:
Mix together first 6 ingredients in a large bowl.
Make a well in the center of the flour mixture; set aside.
In another smaller bowl, mix together eggs, yogurt, oil, milk, and mustard.
Add to the flour mixture; also add cheese and onions.
Mix just until moistened; batter will be lumpy.
Pour batter into a greased 8x4x2 inch loaf pan.
Bake at 350 degrees for 50-55 minutes or until tests done.
Cool in pan on a wire rack for 10 minute.
Remove bread from pan and this is best served warm.
This bread goes well with hearty stews and soups.
Banana Nut Bread


Ingredients:
shortening, sugar, eggs, bananas, baking soda, salt, walnuts

Directions:
Cream shortening & sugar until fluffy. Add well beaten eggs, then bananas & sour milk. Sift flour, soda & salt together and add to mixture. Fold in nuts and bake in greased loaf pan one hour at 350 degrees.
I prefer to make this recipe into muffins so I spoon the batter into greased muffin tins and bake for 20 minutes at 350 degrees.
Raspberry-Chipotle Brownies With Chocolate Ganache


Ingredients:
water, instant espresso powder

Directions:
Heat oven to 350°F Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
In large bowl, stir brownie mix, oil, water, eggs, chili powder and espresso powder 50 strokes with spoon. Spread batter in pan. Drop spoonfuls of preserves onto batter; swirl preserves and batter with knife in S-shaped curves.
Bake 25 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
In medium microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 60 seconds, stirring every 30 seconds, until smooth. Pour mixture over brownies. Refrigerate 30 minutes (topping will be soft]. For brownies, cut into 6 rows by 3 rows. Store loosely covered in refrigerator.
Bake-Off is a registered trademark of General Mills ©2010. Eggland's Best is a registered trademark of Eggland's Best, Inc. Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033.
Gfcf Breakfast Bar


Ingredients:
brown sugar, egg, gluten-free vanilla extract, salt, gluten free baking powder

Directions:
Pre-heat oven to 350*.
Mix together all the ingredients in order they are listed.
Pour into a jelly roll pan or a 9x13 pan.
Bake at 350* for 10 minutes or until toothpick comes out clean.
Makes a brownie-like texture.
* I use a mix of millet, tapoica, potato, and Amaranth flour.  Using just one flour tends to give too strong of a flavor.
Classic Mashed Potatoes W/ Less Fat!


Ingredients:
russet potatoes, fat free sour cream, light margarine, sea salt, fresh coarse ground black pepper, fresh parsley, margarine

Directions:
Peel & cut potatoes.  Boil until tender.
Drain & place potatoes in mixing bowl.
Add margarine, sour cream, half & half, 1/4 t salt, & 1/4 t pepper.
Using electric mixer, blend to desired consistency. Taste, and add more salt & pepper if desired.
Transfer to serving dish, top with pat of margarine & sprinkle with parsley.
Green Beans With Ground Beef


Ingredients:
ground beef, onion, garlic, water, soy sauce, dark molasses, cornstarch, water, cooked rice

Directions:
Cook and stir ground beef and onion in large skillet until meat is brown and onion is tender.
Drain off any fat.
Stir in garlic, 1 1/2 cups water, soy sauce, and molasses; heat to boiling.
Add green beans and heat to boiling.
Reduce heat; simmer uncovered 15 minutes.
Blend cornstarch and 1/4 cup cold water; stir gradually into meat mixture.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Serve over rice.
Garnish with onion rings and pass additional soy sauce, if desired.
Grilled Pork & Pineapple


Ingredients:
fresh pineapple, orange marmalade, plain yogurt, cashew halves

Directions:
Sprinkle pork lightly with salt and pepper. Cut pineapple into 1/2-inch-thick slices; set aside.
For a charcoal grill, place chops on the rack of uncovered grill over medium coals 4 minutes. Turn; add pineapple. Brush chops and pineapple with 2 tablespoons of the marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160 degrees F, turning pineapple.
Meanwhile, combine yogurt and remaining marmalade. Arrange pineapple and chops on plates. Top with yogurt; sprinkle nuts. Makes 4 servings.
Hearty Garlic Potato Soup


Ingredients:
potatoes, carrot, garlic, bulk Italian sausage, onion, butter, margarine, all-purpose flour, milk, fresh parsley, salt, chicken bouillon granule, seasoning salt, pepper

Directions:
Place potatoes, carrot and garlic in a Dutch oven and cover with water.
Bring to a boil.
Reduce heat; cover and simmer for 15-20 minutes or until tender; drain.
Place 3 cups potato mixture in a bowl and mash.
Set aside mashed potatoes and remaining potato mixture.
In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain and set aside.
In a soup kettle, melt butter.
Stir in flour until smooth; gradually add the milk while stirring.
Bring to a boil; cook and stir for 2 minutes or until soup is thickened.
Add the parsley, salt, bouillon, seasoned salt and pepper; mix well.
Add the mashed potato mixture; cook and stir until heated through.
Add the reserved potato and sausage mixtures.
Heat through.
Artichoke Dip (Caponata)


Ingredients:
parmesan cheese, artichoke hearts, mayonnaise, garlic

Directions:
Combine Parmesan cheese and mayonnaise.
Add the finely minced garlic.
Add the drained and coarsely chopped artichoke hearts and combine with cheese mixture.
May be served cold or heated 10 to 20 minutes in 350°F oven or until cheese is melted. (Do not heat in microwave].
Serve with chips or as a spread on french bread.