xiaoxl/recipe_data huggingface dataset:
Dark Chocolate and Orange Mascarpone Tart
Category: desserts
By TreStelle

This is a dark chocolate and orange mascarpone tart.

Ingredients:
1 ¼ cups all-purpose flour
½ cup butter
3 tablespoons unsweetened cocoa powder
1 tablespoon confectioners' sugar
1  egg
9 ounces dark chocolate chips
2 (8 ounce) packages mascarpone cheese (such as Tre Stelle®)
3  eggs
⅔ cup white sugar
1 tablespoon orange liqueur (such as Grand Marnier®)

Directions:
Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough. Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour. While crust dough chills, preheat the oven to 350 degrees F (175 degrees C). Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C). Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat. Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust. Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 1 8-inch tart

Calories: 540.9
Fat: 39 g
Saturated fat: 21.7 g
Carbohydrates: 44.7 g
Sugars: 14.8 g
Dietary fiber: 1.2 g
Protein: 8.8 g
Cholesterol: 146.6 mg
Sodium: 121.7 mg
Seared Steak, Pepper & Onion Fajitas (from Fine Cooking)


Ingredients:
coarse salt, black pepper, ground cumin, cayenne, canola oil, yellow bell pepper, yellow onion, garlic, fresh lime juice, fresh cilantro leaves, flour tortillas, avocado, sour cream, fresh tomatoes, salsa, cilantro

Directions:
Combine the salt, pepper, cumin and cayenne in a small bowl.
Rub the steak with the seasoning on both sides.
Heat the oil in a 10-inch heavy skillet (preferably cast iron] over medium-high heat until very hot but not smoking.
Put the steak in the hot pan and sear for 3 minutes.
Turn the steak and cook for another 2 minutes (it will be very rare but will cook more later on].
Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.
Return the skillet to medium heat.
Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 min.
Add the jalapeno and garlic and cook until soft and fragrant, about 1 min.
Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan.
Cover to keep warm.
Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch] slices.
Add the slices to the skillet along with any accumulated juices.
Toss until well blended.
Stir in the chopped cilantro and season with salt and pepper.
Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.
LuvAnn's Guacamole
Category: appetizers-and-snacks
By Luv-Ann Betson

This great dip is always the first to go at our barbeques. It's a simple guacamole, perfect for dipping tortilla chips or serving with tacos. To prevent browning, leave an avocado seed in it until serving.

Ingredients:
2  avocados - peeled, pitted and diced
2 teaspoons salt, or to taste
1 large tomato, diced
1  onion, diced
2  jalapeno peppers, chopped
½ tablespoon chopped fresh cilantro
2 tablespoons fresh lime juice

Directions:
In a medium bowl, mash the avocados and stir in salt to taste. Mix in the tomato, onion, jalapeno, cilantro and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.

Prep time: 20 mins
Total time: 50 mins
Yields: 2 cups

Calories: 46
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 3.5 g
Sugars: 0.8 g
Dietary fiber: 2 g
Protein: 0.7 g
Sodium: 293.4 mg
Martha Stewart's Grand Marnier Italian Buttercream Frosting


Ingredients:
sugar, water, salt, cream of tartar, butter, vanilla, Grand Marnier

Directions:
Combine  sugar and water in saucepan and bring to a boil. Cover and let boil 3-5 minute until sugar dissolves, uncover and continue boiling until syrup reaches 238° on a candy thermometer (soft-ball stage].
Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar and salt, and beat on medium-high speed until stiff but not dry; do not overbeat.
When syrup reaches 240 degrees pour 1/4 cup of syrup into egg white mixture.  With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes.  Add rest of syrup slowly and beat for 8-12 min., or till cool, so butter will not melt.
In seperate bowl cream butter.  Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and Grand Marnier. If icing curdles, keep beating until smooth, may still be too warm. Use Immediately!
Country Pancakes


Ingredients:
all-purpose flour, baking soda, salt, eggs, cottage cheese, sour cream

Directions:
Place all ingredients in a mixing bowl or food processor and combine well.
Let batter rest for 10 minutes.
Fry in butter with a teaspoon of olive oil added to butter to prevent burning.
Fry on a griddle or in non-stick pan until golden.
Serve with Syrup or my Mum's favorite, freshly squeezed lemon juice and brown sugar.
These pancakes are light with a custard like center.
Absolutely delicious.
Pastitsio Pie


Ingredients:
macaroni, butter, onion, garlic cloves, ground beef, dried oregano, cinnamon, salt, pepper, stewed tomatoes, tomato paste, red wine vinegar, fresh parsley, parmesan cheese, butter, all-purpose flour, milk, cottage cheese, egg, nutmeg, salt, pepper

Directions:
Cook macaroni until tender but firm. Drain and rinse under cold water,drain again and  add 1/3 parmesan cheese and set aside.in skillet melt 1-1/2 tsp of the butter over med. heat,cook onion and garlic,stirring for 3 minutes.
Stir in beef,oregano,cinnamon,salt and pepper;cook stirring for 7-10 minutes or until no longer pink.Drain off fat.
Stir in tomatoes,tomatoe paste and vinigar.Cook stirring for 3 minutes.Remove from heat,stir in parsley. Set aside.
SAUCE: in saucepan,melt butter over med heat. Whisk in flour,cook whisking for 2 minutes without browning.Pour in milk,cook,whisking for about 5 minutes or until thickened.Remove from heat stir in cottage cheese,egg,nutmeg,salt and pepper.
Grease 10" pie plate with remaining  1-1/2 tsp butter. sprinkle with bread crumbs. Spoon in half of the macaroni,spread meat mixture evenly over top.
Sprinkle with one third of the parmesan. Spoon remaining macaroni over top. Carefully pour sauce over macaroni.
(NOTE: can be prepared to this point,covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes and add 10 minutes to baking time]. Sprinkle with remaining parmesan. Bake on baking sheet(or pan]at 350F for 50 to 60 monutes or until top is golden brown.
West Indies Fish Cakes With Curry Aioli


Ingredients:
salt cod fish, all-purpose flour, scallions, garlic, eggs, curry powder, cayenne pepper, baking powder, water, lemon slice, mayonnaise, cayenne pepper, curry powder, fresh lemon juice, garlic

Directions:
You can prepare the aioli in advance if you wish (just keep it refrigerated].
Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
Mix all ingredients for fish cakes together (except oil and lemon slices] in a mixing bowl until blended.
Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker].
Heat 1-2 inches cooking oil in a large skillet until hot.
Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
Do not overcrowd pan.
Drain fish cakes on paper toweling.
Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.
Homemade Herb-Infused Butter
Category: everyday-cooking
By christouxphr

Make your butter fit any occasion with this great recipe. It's simple and easier then you'd imagine. Use the herb of your choice and use it on anything you'd like. You can heat it up in a pan before cooking, or depending on the herb, use it in baking. Enjoy!

Ingredients:
3 tablespoons dried oregano
½ cup butter
3 cups water

Directions:
Grind up the dried oregano until very fine; measure out 3 tablespoons. Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat. Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out. Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 6 hrs 10 mins
Yields: cup

Calories: 106.9
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 1.1 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 0.3 g
Cholesterol: 30.5 mg
Sodium: 84.6 mg
Penne with Spicy Vodka Tomato Cream Sauce
Category: meat-and-poultry
By Star Pooley

A nice change from your typical tomato sauce! If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors.

Ingredients:
1 pound uncooked penne pasta
¼ cup extra virgin olive oil
4 cloves garlic, minced
½ teaspoon crushed red pepper flakes
1 (28 ounce) can crushed tomatoes
¾ teaspoon salt
2 tablespoons vodka
½ cup heavy whipping cream
¼ cup chopped fresh parsley
2 (3.5 ounce) links sweet Italian sausage

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 large skillet, heat oil over moderate heat. Remove casing from sausage and add to skillet. Cook, breaking up the meat, until brown. Add garlic and red pepper and cook, stirring until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer 15 minutes. Add vodka and cream and bring to boil. Reduce heat to low and add pasta, toss for 1 minute. Stir in fresh parsley and serve!

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 434.9
Fat: 18.4 g
Saturated fat: 6.2 g
Carbohydrates: 52.7 g
Sugars: 1 g
Dietary fiber: 4.6 g
Protein: 13.3 g
Cholesterol: 29.3 mg
Sodium: 544.4 mg
Jambalaya


Ingredients:
boneless skinless chicken breast, shrimp, turkey sausage, zatarain's jambalaya mix, creole rice mix, red bell pepper, green bell pepper, stewed tomatoes, chili pepper, black pepper

Directions:
Use oil to cook meats starting with chicken (cook fully], then sausage, last shrimp.
Cook until shrimp is almost pink and season with chili pepper, black pepper and chopped veggies.
Follow directions on back of Zatarain's box, mix in stewed tomatoes.
Cook until rice is tender.
Peanut Butter Cookies (Johnny Cash's Mother's Recipe)


Ingredients:
shortening, brown sugar, white sugar, peanut butter, egg, salt, baking soda

Directions:
Cream shortening and both sugars., Add peanut butter and well beaten egg., Add salt, soda and sifted flour., Makes a rather stiff dough., Form into balls on cookie sheet and press both ways with fork., Bake in 350 degree oven until done.
Teff Muffins


Ingredients:
teff flour, tapioca flour, ground flax seeds, baking powder, baking soda, xanthan gum, sea salt, cinnamon, nutmeg, applesauce, honey, extra virgin olive oil, raisins, carrot, tart apple

Directions:
Preheat oven to 350 degrees. Oil a 24 mini muffin-cup pan.
In a medium sized mixing bowl, add the teff flour, tapioca flour, ground flax, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg. Whisk together well.
In another mixing bowl, whisk together the orange juice, applesauce, agave nectar, and oil.
Add the wet ingredients to the dry and whisk together. Then add dried fruit, and grated carrots, and diced apples. Continue to mix with a large wooden spoon until all of the ingredients are combined. Be sure to not over mix the batter!
Spoon batter into oiled muffin cups and bake for about 10 to 15 minutes. Cool muffins on a wire rack.
Veggie Cheddar Scrambled Eggs


Ingredients:
butter, fresh mushrooms, onion, green bell pepper, eggs, baking powder, chopped tomato, cheddar cheese

Directions:
Heat butter in a large skillet over medium heat; add in the mushroom slices, onions and bell peppers; saute until onions are transparent.
In a bowl whisk together eggs with baking powder, whipping cream; add to the veggie mixture.
Add/stir in chopped tomatoes, season with salt and pepper; then cook until the eggs are almost set.
Mix in the shredded cheese and cook until melted (don't overcook the eggs].
Serve immediately.
Szechuan Noodle Salad


Ingredients:
spaghetti, honey, rice vinegar, soy sauce, gingerroot, red pepper flakes, chicken breasts, red cabbage, scallions, carrots, red bell pepper

Directions:
Cook noodles to desired doneness as directed on the package.
Meanwhile, in a small bowl combine the oils, honey, vinegar,  soy sauce,ginger root and red pepper flakes; whisk together to blend well.
Drain noodles; rinse noodles in cold water to cool.
In a large bowl, combine cooked noodles, chicken and vegetables.
Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.
Mrs. Puff's Pastry Fish


Ingredients:
flour, puff pastry sheets, tuna, onions, celery, mayonnaise, American cheese

Directions:
Preheat the oven to 375°F
On a floured surface, roll out puff pastry sheets into 12- by 18-inch rectangles. Slide them onto a baking pan and place in the refrigerator. Let them settle about one hour, until firm.
While the dough is settling, make the tuna salad. Drain the cans of tuna and mix with the onions celery, mayonnaise, and salt and pepper. Set it aside.
Using a floured fish-shaped cookie cutter, help your kids cut out 16 pieces from the pastry sheets. (If you do not have a fish-shaped cutter, draw a simple fish on a piece of cardboard, cut it out, and use it as a template.]
Divide the filling evenly among eight of the fish pieces, leaving a 1/4-inch border all around. Place a cheese slice on top of the filling.
With a pastry brush or small, clean paintbrush, brush the 1/4-inch border of the pastry with the egg wash.
Place the top pieces on the filled bases and lightly press together the edges with a fork to seal in the filling.
Brush the tops of all the fish with the egg wash. With the tip of a knife, poke a small hole to make an eye. You can also lightly cut a fin shape, being careful not to press the knife tip all the way through the dough.
Bake for about 20 minutes until well colored and crisp.
Potato Candy


Ingredients:
potato, butter, sweetened flaked coconut, vanilla extract, powdered sugar

Directions:
Combine all ingredients in a large bowl., Roll into logs and wrap in wax paper., Store in refrigerator., Cut in slices to serve.
Beef Lover's Dream Sandwich


Ingredients:
onions, sugar, butter, button mushrooms, garlic, beef broth, ketchup, Worcestershire sauce, Dijon mustard, roast beef, swiss cheese, provolone cheese

Directions:
In a skillet cook the onions in butter and oil with sugar until soft and caramelized (about 10-15 minutes] season with salt and remove with a slotted spoon to a paper towel to drain the fat.
Add in the mushrooms and fresh garlic to the skillet; cook over medium heat until mushrooms begin to just turn brown; transfer to a bowl.
To the same skillet add in the beef broth to deglaze the pan; simmer for 5-6 minutes scraping down any browned bits.
Add in whipping cream, ketchup, Worcestershire sauce and mustard, stir for 1-2 minutes over low heat with a wooden spoon.
Then add in the cooked mushrooms and beef slices to the sauce in the skillet; stir to combine.
Divide the steak/sauce mixture on the bread slices.
Top with Swiss cheese, sprinkle with sauteed onions, then top with remaining bread slices.
Delicious!
Tuscan Pot Pie


Ingredients:
smoked sausage, zucchini, mushrooms, onion, mozzarella cheese, ground oregano, basil, poultry seasoning, great northern beans

Directions:
Put sausage into large dutch oven and heat on low till hot.  About 5 to 8 minutes.
Add the zucchini, onions, and mushrooms. Stir.
Sprinkle all the dried spices over the mixture and let heat 2 minutes. Stir well and let heat till the mushrooms start wilting down.  Stir occasionally so it doesn't burn.  There is no need to add water or oil.
Rinse and drain the beans and add them.
Add the spaghetti sauce to the mixture and stir.  It will be quite thick.  Heat for a few minutes.
Remove from heat.  Then add the cheese and stir.  Pour into the pan that you have sprayed with non-stick cooking spray.
Make a decorative topping with the crescent rolls.   Your choice.  then place into a preheated 425°F oven and cook until the crescent rolls are browned and the pie mixture bubbly.  In my oven that is usually about 20 minutes for this dish.
Raspberry Chipotle Glazed Chicken Breasts


Ingredients:
boneless chicken breasts, kosher salt, sugar, cold water, hot water, red wine vinegar, lime, juice and zest of

Directions:
Lightly flatten the chicken breasts to 1/2 inch thickness to promote even cooking.
Mix together the salt, sugar and water until thoroughly combined; add the chicken and allow the chicken to brine for 30 minutes.
Slightly warm the raspberry preserves until liquid, add remaining ingredients, mixing well; divide in half.
Remove the chicken from brine, brush with half the glaze, place on hot grill and cook for approximately 4 minutes turning only once; leaving the grill uncovered.
When plating, drizzle the remaining glaze over the chicken and enjoy!
Kitty Dip


Ingredients:
bacon, cream cheese, mayonnaise, green onion, parmesan cheese

Directions:
Cook bacon until crisp, crumble., Mix all ingredients well, chill., Serve with your favorite crackers.
Mock Chopped Liver
Category: appetizers-and-snacks
By MDHEARST

Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.

Ingredients:
2 cups water
1 cup lentils
2 cubes  chicken bouillon
1 teaspoon extra virgin olive oil
1 large onion, chopped
1 cup walnuts
salt and pepper to taste

Directions:
Place water, lentils, and bouillon cubes in a pot. Cover pot and cook about 30 minutes or until tender. Drain well. Heat oil in skillet, saute onion until it becomes translucent. In an electric food processor, grind lentils, onions and walnuts until your desired consistency for the pate is reached. Season to taste with salt and pepper. Chill before serving.

Prep time: 35 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 387.1
Fat: 21.4 g
Saturated fat: 2.2 g
Carbohydrates: 36.5 g
Sugars: 2.4 g
Dietary fiber: 7.8 g
Protein: 17.2 g
Cholesterol: 0.3 mg
Sodium: 581.4 mg
Spinach, Tomato, and Feta Quinoa Salad
Category: salad
By suzyk

A quick and healthy side dish alternative to rice and pasta. It will make a quinoa-lover out of anyone. Thanks to the salty feta and sweet Campari tomatoes, my kids even like it!

Ingredients:
2 cups water
1 teaspoon chicken bouillon granules
1 cup multi-colored quinoa
2 cups roughly chopped spinach
3 tablespoons almond oil
2 tablespoons extra-virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon minced garlic
¼ teaspoon kosher salt
3  on-the-vine tomatoes (such as Campari®), diced
½ cup crumbled feta cheese, divided
freshly ground black pepper to taste

Directions:
Bring water and bouillon to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and cook until water is absorbed, about 15 minutes. Transfer quinoa to a bowl and cool slightly, 5 to 10 minutes. Stir spinach into quinoa and refrigerate until completely cooled, at least 30 minutes. Whisk almond oil, olive oil, vinegar, thyme, basil, garlic, and salt together in a bowl until dressing is smooth. Stir tomatoes, 1/2 of the feta cheese, and dressing into cooled quinoa until evenly coated; top with remaining feta cheese and ground black pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 387.7
Fat: 23.9 g
Saturated fat: 5 g
Carbohydrates: 34.6 g
Sugars: 3.9 g
Dietary fiber: 5 g
Protein: 10.3 g
Cholesterol: 16.8 mg
Sodium: 446.2 mg
Oriental Chicken Lettuce Wraps


Ingredients:
dried porcini mushrooms, ground chicken, ground turkey, cornstarch, brandy, hoisin sauce, peanut butter, light soy sauce, chili powder, ginger powder, garlic cloves, red bell pepper, green onions, sliced water chestnuts, iceberg lettuce, peanuts

Directions:
In a small bowl, soak mushrooms in warm water until softened, about 15 minutes. Drain, chop and set aside.
In another bowl, combine ground chicken/turkey, cornstarch and wine; mix well and let stand for 10 minutes.
Make the sauce by combining hoisin sauce, peanut butter, peanuts, soy sauce, chili powder, ginger and sesame oil.  Set aside.
Pull off the outerleaves of the head of lettuce, wash and set aside.
Place a large skillet over high heat until hot.  Add vegetable oil, swirling to coat pan.  Add garlic and green onion and cook for about 15 seconds.  Then add chicken mixture until crumbly and no longer pink which is about 2 minutes.  Add red pepper, water chestnuts and mushrooms and cook another 1-2 minutes until the pepper is slightly soft.
Mix the meat mixture with the sauce and put in bowl to transfer to table.  Put the lettuce leafs on the table.  Let everyone take a leaf, put some meat mixture in it, wrap, it up and it’s time to eat!
White Chili


Ingredients:
olive oil, onion, garlic, great northern beans, green chilies, vegetarian chicken flavored broth mix, chili powder, liquid smoke

Directions:
In Dutch oven saute onion and garlic in olive oil., Add in all other ingredients., Bring to a boil, then reduce heat to low., Cover and cook 3 hours, stirring occasionally., Also great to do in crockpot all day long.
Spiced Olives


Ingredients:
green olives, orange zest, extra virgin olive oil, honey, garlic cloves, dried thyme, ground allspice, sea salt, black pepper, parsley

Directions:
Place all ingredients in an airthight container., Mix thoroughly., Store for at least 6 hours and up to 3 days prior to use.