xiaoxl/recipe_data huggingface dataset:
Authentic German Bread (Bauernbrot)
Category: breakfast-and-brunch
By Petra

Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!

Ingredients:
1 ½ ounces compressed fresh yeast
1 quart warm water
2 tablespoons white sugar
8 cups all-purpose flour, divided
8 cups white rye flour
2 tablespoons salt
1 teaspoon white sugar
2 cups warm water

Directions:
First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature. After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use. In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours. When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently. Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.

Prep time: 3 hrs
Cook time: 2 hrs
Total time: 2 days
Yields: 1 large loaf

Calories: 334.3
Fat: 1.3 g
Saturated fat: 0.2 g
Carbohydrates: 71.6 g
Sugars: 2 g
Dietary fiber: 7.5 g
Protein: 9.2 g
Sodium: 701.9 mg
Frito Dip


Ingredients:
mayonnaise, sour cream, cheese, corn, green onion, cumin, cayenne pepper

Directions:
"Combine all ingredients and heat in microwave for 5 minutes. Stir and serve with Fritos or chips of your choice!"
Chocolate Almond Croissants


Ingredients:
milk, butter, sugar, salt, dry yeast, warm water, unbleached flour, butter, butter

Directions:
Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
While mixture is cooling, dissolve the yeast in the water and add it to the milk.
Place the liquid in a mixer and add the flour. Using the dough hook, mix
until the dough is elastic and sticky. you can do it by hand and knead it gently.
Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
Place in refrigerator and chill for 30 minutes.
While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
Roll the dough on a floured board to form a 1/4-inch thick rectangle.
Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
Then roll the dough to 1/4-inch thickness once more.
Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
Place a small amount of roasted almonds and chocolate pieces on each triangle.
Roll each triangle beginning with the wide side, then shape the rolls into crescents.
Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
Chill for 30 minutes in the refrigerator before baking.
Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
Remove recipe croissant from the oven. Cool and enjoy.
tips:.
Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
preparation time does not include time spent chilling overnight.
Mushroom Stuffed Eggplant (Aubergine)


Ingredients:
eggplants, eggplant, onion, parsley, salt, oregano, garlic cloves, mushrooms, butter, parmesan cheese, butter

Directions:
Preheat oven to 375°F.
Halve the eggplant lengthwise.  With a serrated spoon or a knife, scoop out pulp of eggplant, leaving about a 1/2" shell.
Place shells on a lightly sprayed cookie sheet and bake in oven for about 10-12 minutes.
While eggplant shells are in oven, finely chop the eggplant pulp.
In a pan, over medium heat, melt butter.  Add eggplant pulp, onion, parsley, salt, oregano, garlic and mushrooms.  Cover and sauté, stirring occasionally, until eggplant pulp and mushroom are tender -- about 10 minutes or so.
Stir in parmesan cheese and HALF of the breadcrumbs.
Turn oven down to 350°F  Remove eggplant shells.
Spoon mixture into eggplant shells.
Mix remaining half of breadcrumbs with melted butter.  Sprinkle over filled eggplant.
Place filled eggplant shells back in the oven bake at 350°F for 20-25 minutes.
Sloppy Janes / Healthy Sloppy Joes


Ingredients:
onion, garlic clove, ground turkey, canned black beans, tomato puree, cider vinegar, chili powder, mustard powder

Directions:
Lightly coat a medium skillet with cooking spray and heat over medium-high. Add onion and garlic and cook until onion softens, about 5 minutes.
Add ground turkey and cook, stirring to break up the meat. Cook until no longer pink, about 5 minutes.
Stir in remaining ingredients (except dinner rolls!]. Cook until bubbly and slightly thickened. Divide evenly over dinner rolls and serve hot.
Pork Chops with Fresh Tomato, Onion, Garlic, and Feta
Category: main-dish
By Lovecooking

You will not be disappointed with this wonderful pork chop. It is tender, moist, and full of fresh flavors. I serve with garlic mashed potatoes and asparagus. It's a favorite in our household.

Ingredients:
2 tablespoons olive oil, divided
1 large onion, halved and thinly sliced
4  pork loin chops, 1 inch thick
salt to taste
black pepper to taste
1 pinch garlic powder to taste
½ pint red grape tomatoes, halved
½ pint yellow grape tomatoes, halved
3 cloves garlic, diced
1 tablespoon dried basil
2 ½ teaspoons balsamic vinegar
4 ounces feta cheese, crumbled

Directions:
Heat 1 tablespoon oil in a skillet over medium heat. Stir in the onion and cook until golden brown. Set aside. Heat 1/2 tablespoon oil in the skillet. Season pork chops with salt, pepper, and garlic powder, and place in the skillet. Cook to desired doneness. Set aside and keep warm. Heat remaining oil in the skillet. Return onions to skillet, and stir in tomatoes, garlic, and basil. Cook and stir about 3 minutes, until tomatoes are tender. Mix in balsamic vinegar, and season with salt and pepper. Top chops with the onion and tomato mixture, and sprinkle with feta cheese to serve.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 451.9
Fat: 17.9 g
Saturated fat: 6.9 g
Carbohydrates: 34.1 g
Sugars: 11.3 g
Dietary fiber: 5.1 g
Protein: 40.7 g
Cholesterol: 112.5 mg
Sodium: 690.5 mg
Beef and Barley Soup


Ingredients:
beef stew meat, salt, bay leaves, carrots, barley, celery, onion, Italian-style tomatoes, Worcestershire sauce, beef bouillon cube, parsley

Directions:
Put meat and soup bone in heavy 3-quart kettle; cover with cold water, about 4 cups.
Add salt, pepper and bay leaves.
Bring rapidly to boiling.
Reduce heat.
Add carrots, barley, celery and onion; cover and simmer until meat is tender, about 2 ½ hours.
Remove and discard bone and bay leaves.
Cut meat into bite-size pieces and return to soup.
Mix in tomatoes, Worcestershire sauce, bouillon cube and oregano.
Cover and simmer 30 minutes.
Salt-Fried Rib-Eye Steak


Ingredients:
"kosher salt"

Directions:
Pat steaks dry.
Sprinkle salt evenly in a 10-inch cast-iron skillet.
Heat skillet over moderately high heat until faint wisps of smoke are visible.
Add steaks and cook, shaking skillet after 1 or 2 minutes to loosen them from the bottom, for 6 minutes.
Turn steaks over and cook for 5 minutes more for medium-rare.
Transfer to a cutting board and let stand, loosely covered with foil, for 5 minutes before slicing.
Oatmeal Chocolate Coconut Macaroons
Category: desserts
By Mama Corsilli

No fuss, no bake, coconut, oatmeal, and chocolate cookies! One of our Christmas favorites! You can also freeze these! Enjoy!

Ingredients:
2 cups quick-cooking oats
1 cup shredded coconut
¼ cup unsweetened cocoa powder
2 cups white sugar
½ cup butter
½ cup milk

Directions:
Mix oats, coconut, and cocoa powder together in a bowl. Bring sugar, butter, and milk to a boil in saucepan, stirring occasionally; remove immediately from heat and stir into oat mixture. Drop 15 spoonfuls of batter onto a sheet of waxed paper. Cool to room temperature before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 15 cookies

Calories: 228.2
Fat: 8.6 g
Saturated fat: 5.5 g
Carbohydrates: 37.7 g
Sugars: 29 g
Dietary fiber: 2.1 g
Protein: 2.2 g
Cholesterol: 16.9 mg
Sodium: 61.9 mg
Authentic Louisiana Red Beans and Rice


Ingredients:
dried kidney beans, olive oil, onion, green bell pepper, garlic, celery, water, bay leaves, cayenne pepper, dried thyme, dried sage, dried parsley, andouille sausage, water, long grain white rice

Directions:
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat.  Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water.  Stir cooked vegetables into beans.  Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning.  Bring to a boil, and then reduce heat to medium-low.  Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice.  In a saucepan, briong water and rice to a boil.  Reduce heat, cover, and simmer for 20 minutes.  Serve beans over steamed white rice.
Cheesy Green Chili Frittata


Ingredients:
eggs, all-purpose flour, baking powder, salt, pepper, diced green chilies, small curd cottage cheese, butter, roma tomato, fresh basil leaf

Directions:
Preheat oven to 400 degrees.
Grease an 8"x12" baking dish (I use an oval dish].  (Can use 9"x13" pan but frittata will not be as thick].
In a large bowl, beat eggs with a fork; then add flour, baking powder, salt & pepper and mix until well combined.
Stir in the green chills, cottage cheese, cheddar cheese and butter.
Pour mixture into prepared baking dish.  Garnish with tomato slices (I use 3] and chopped basil leaves.
Bake uncovered for 15 minutes at 400 degrees.  Reduce heat to 325 degrees and continue baking for about 35 minutes or until well set.
Serve and enjoy!
Mashed Potatoes With Prosciutto and Parmesan Cheese


Ingredients:
russet potatoes, garlic cloves, butter, prosciutto, fresh rosemary, parmesan cheese, fresh rosemary

Directions:
Cook potatoes and garlic in a large pot filled with boiling, salted water until potatoes are very tender, about 15 minutes.
Drain, return potatoes and garlic to the same pot.
Meanwhile, heat 1/2 cup butter in heavy small saucepan over medium heat.
Add chopped prosciutto and 3/4 teaspoon minced rosemary.
Sauté until fragrant, about 2 minutes.
Add prosciutto mixture and 3/4 cup milk to potatoes and garlic.
Mash well, adding more milk by tablespoonfuls if potatoes are too dry.
Mix in 3/4 cup parmesan cheese.
Season with salt and pepper.
Transfer to a large serving bowl.
Sprinkle with remaining 1/4 cup parmesan cheese.
Garnish with additional fresh rosemary, if desired.
Apple Dip


Ingredients:
butter, brown sugar, sweetened condensed milk, corn syrup, peanut butter, apple

Directions:
Combine all ingredients except apple slices in a saucepan, stir until smooth, and heat until scalding, watching to make sure it does not stick to the bottom of the pan.
Transfer dip to slow cooker, if needed, cook on low for 20 minutes.
If not transferring, simmer on stovetop for 5-10 minutes.
While the dip is warming, slice the apples and place on a serving plate.
Serve the dip from the cooker, while turned on low to keep it creamy, or from bowls.
Garlic Shrimp Linguine
Category: main-dish
By STACEYO

A dazzlingly simple and delicious recipe. This is an elegant dish to serve drop-in dinner guests.

Ingredients:
1 pound uncooked linguine
1 tablespoon butter
3 tablespoons white wine
2 teaspoons grated Parmesan cheese
3 cloves garlic, minced
1 teaspoon chopped fresh parsley
1 pinch salt and pepper to taste
1 pound medium shrimp, peeled and deveined

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. In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 286.6
Fat: 4.9 g
Saturated fat: 1.7 g
Carbohydrates: 42.3 g
Sugars: 2 g
Dietary fiber: 2 g
Protein: 17.6 g
Cholesterol: 77.3 mg
Sodium: 126.3 mg
Scalloped Potatoes and Ham


Ingredients:
russet potatoes, ham, all-purpose flour, all-purpose flour, parsley flakes, sea salt, fresh ground pepper, dried thyme, rosemary, onion powder, garlic powder, salted butter

Directions:
With 1 tablespoon butter grease a 13 x 9 inch pan. Preheat oven to 375.
To make sauce melt the remaining 5 tablespoons butter in a medium sized sauce pan over medium low heat. Once melted add flour and all herbs/seasoning and stir until thick paste approximately 2-3 minutes. Add milk stirring with a whisk until mixed after each measured cup. Once completely mixed remove from heat and let stand while you assemble the casserole.
You need to make two layers so starting with potatoes then add ham, then all the diced onion, then half the sauce. After you've poured half the sauce start over again with the potatoes then the ham and then the rest of the sauce.Cover and bake for 1 hour. Uncover and bake an additional 15 minutes or until the casserole starts browning and the sauce is bubbly.
Sticky Asian Wings


Ingredients:
chicken wings, powdered ginger, water, chili sauce, brown sugar, cider vinegar, low sodium soy sauce, cornstarch, powdered ginger

Directions:
Pre Heat Broiler.
Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up.
Pour 1/4 Cup water into broiler pan.
Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good.
While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch.
When chicken is browned, add to pan with sauce and stir to coat well.
Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well.
Serve with rice to make a meal or they are great alone as an appetizer.
Bacon and Potato Scramble


Ingredients:
bacon, potato, onion, eggs, cheddar cheese

Directions:
Brown the bacon pieces in a skillet.
Remove the bacon from the pan using a slotted spoon.
Reserve.
Add the potatoes and onions to the pan.
Brown, stirring frequently.
Return the bacon pieces.
Add the eggs and scramble with the potatoes.
Top with the cheese and cover for 1 minute (or until melted].
Serve warm.
Double Delight Brownies


Ingredients:
margarine, sugar, eggs, vanilla, self-rising flour, cream cheese, sugar, egg, vanilla

Directions:
Preheat oven to 350°F.
Lightly spray a 9 x 13 inch baking dish.
Prepare cream cheese filling; set aside.
In microwave-safe bowl, melt chocolate and margarine.
In large mixing bowl on medium speed, blend together chocolate mixture, sugar, eggs, and vanilla.
Add flour, mixing well.
Spread half of batter in prepared dish.
Spread cream cheese filling over batter.
Gently spread reamaining batter over filling.
Bake for 40 to 45 minutes, or until brownies start to pull away from pan edges.
Let cool at room temperature.
Cuban Steak (Bistec Encebollado)


Ingredients:
fresh lime juice, onions, garlic cloves, black pepper, adobo seasoning, fresh cilantro, olive oil

Directions:
Using a meat mallet, place the steaks between two pieces of wax paper and pound out to a thickness of 1/4 inch.
Heat a small amount of oil in a frying pan at low heat. Sauté onions briefly! They should still be slighty crisp. Remove onions.
Sprinkle each steak with Adobo seasoning and black pepper and rub into steaks. Sauté the garlic for one minute in a small amount of olive oil, . Add steaks and sauté to desired doneness in olive oil(or you could grill your steaks]. Remove steaks. Deglaze the pan by adding the lime juice and continuing to heat, stirring constantly. Cook long enough to reduce (thicken] somewhat.
Cover each steak with the fried onions. Pour sauce over steaks and sprinkle with chopped cilantro.
Whipped Cream Cream Cheese Frosting
Category: desserts
By Tom

A decadent whipped cream and cream cheese frosting that has everyone asking if they can lick the bowl. It pipes very well.

Ingredients:
1 (8 ounce) package cream cheese
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

Directions:
In a small bowl beat whipping cream until stiff peaks form; set aside. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 frosting for a 2 layer 9-inch cake

Calories: 233.3
Fat: 17.5 g
Saturated fat: 11 g
Carbohydrates: 18 g
Sugars: 16.8 g
Protein: 2 g
Cholesterol: 61.3 mg
Sodium: 90.8 mg
Pumpkin Fritters
Category: side-dish
By dakota kelly

Plump little pumpkin fritters with a hint of curry.

Ingredients:
1 cup pumpkin puree
1  egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

Directions:
In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 24 fritters

Calories: 349.9
Fat: 37 g
Saturated fat: 4.8 g
Carbohydrates: 4.9 g
Sugars: 0.4 g
Dietary fiber: 0.5 g
Protein: 0.9 g
Cholesterol: 7.8 mg
Sodium: 139.5 mg
Ginger Curry Pork and Rice


Ingredients:
boneless center cut pork chops, black pepper, salt, lime rind, fresh lime juice, fresh ginger, onion, red curry paste, honey, garlic clove, cooked basmati rice, green onions

Directions:
Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned.
Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat.
Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently.
Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done.
Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently.
Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.
Roasted Vegetables


Ingredients:
new potatoes, zucchini, red bell pepper, green bell pepper, sweet onion, olive oil

Directions:
Wash all vegetables well.
Cut potatoes, zucchini, and squash into chunks.  Set aside.
Cut peppers in half and remove seeds.  Then cut into 1/4 inches slices.  Place with first group of veggies.
Cut onion in half, remove peel, and quarter.  Place with the rest of the veggies.
Carrots should be quartered lengthwise, and added to the others.
Place all the vegetables in a roaster pan, drizzle olive oil over the vegetables and toss to ensure vegetables are entirely covered.
Salt and Pepper to taste.
Cover pan with foil and place in a preheated 400 degree oven for 35 - 40 minutes.  Remove foil and return to oven for 15 minutes to brown.
Chickpea Salad With Roasted Cumin


Ingredients:
cumin, lime juice, olive oil, onion, celery, tomatoes, chickpeas, fresh oregano

Directions:
In skillet over medium heat, add cumin and toast 1 minute. Remove from heat., In small bowl, whisk together lime juice, olive oil and toasted cumin., In serving bowl, place remaining ingredients. Add dressing and toss to coat.
Dijon Crusted Halibut
Category: main-dish
By CHRISTYJ

Delightful baked halibut breaded with a spicy mixture of Dijon mustard, horseradish, fresh Parmesan cheese and bread crumbs.

Ingredients:
¼ cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
¼ cup dry bread crumbs
1 tablespoon grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish. In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut. Bake for 15 to 18 minutes, or until fish flakes easily with a fork.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 318.1
Fat: 17.1 g
Saturated fat: 2.7 g
Carbohydrates: 11.8 g
Sugars: 1.4 g
Dietary fiber: 0.7 g
Protein: 26.9 g
Cholesterol: 49.1 mg
Sodium: 414.2 mg