xiaoxl/recipe_data huggingface dataset:
Rugelach


Ingredients:
cream cheese, all-purpose flour, unsalted butter, ground cinnamon, granulated sugar, dark raisins, walnuts, granulated sugar, ground cinnamon

Directions:
Mix cream cheese, flour & butter, then divide into 4 balls & wrap inaluminum foil ~ Refrigerate at least 6 hours.
When ready to work the dough, preheat oven to 375 degrees F (or 190 degrees C] & lightly grease & flour a cookie sheet (or enough to bake 24 rugelach].
Roll out each ball to 1/4" (or 6mm] thickness & about 10" (25 cm] in diameter or more.
Cut each circle into 10-12 wedges, then spread wedges thinly with jam.
Mix together cinnamon, sugar, raisins & walnuts, then spread this mixture over the jam on each wedge.
Mix together 1 tablespoon each of sugar & cinnamon & set aside.
Roll each wedge gently, starting at the wide part & ending at the point.
Place each rolled wedge on prepared cookie sheet(s], & sprinkle LIGHTLY with sugar/cinnamon mix.
Bake 30 minutes or untl golden brown, then cool before serving.
Warm Bread Salad of Crispy Pancetta, Parmesan and Poached Egg


Ingredients:
extra virgin olive oil, garlic clove, sea salt, black pepper, pancetta, eggs, rocket, lettuce, parmesan cheese

Directions:
Preheat the oven to 200°C/400°F/Gas6.
Leave the eggs in their shells at this point (you will need to poach them later on].
Shave the parmesan with a vegetable peeler and put to one side.
Peel and slice the garlic.
Remove the crusts from the ciabatta and discard.  Tear the bread into finger sized pieces.
Put them on a baking tray and drizzle with a little olive oil and toss with the garlic and seasoning.
Bake for 10 minutes until the bread is crisp.
Lay the pancetta over the bread and bake for about 5 more minutes - until that's also crispy.
Mix the lemon juice with 8 tablespoons of olive oil and season.
Put a big pan of unsalted water on to boil.
In a large bowl, toss the salad leaves, pancetta, bread and the dressing together.
Divide between 4 plates.
When the pan is simmering, gently crack the 4 eggs into the simmering water to poach.
Simmer for 4 minutes if you like a soft egg, or to your liking.
Place an egg on top of each salad and add the parmesan shavings.
Serve straight away - Don't let the eggs get cold!
Cheesy Vegetarian Pasta


Ingredients:
linguine, olive oil, butter, red onion, garlic cloves, carrots, whole tomato, kalamata olive, artichoke heart, pepper, parmesan cheese

Directions:
Cook Pasta according to package instructions (omit salt for healthier version].
Using a wok or other large nonstick skillet heat the olive oil and butter over medium high heat.
Add chopped onion and garlic to pan, saute till onion begins to soften.
Add Carrots and some italian seasoning to the pan and cook around 5-7 minutes to give the carrots a head start on cooking.
Add the squash and cook for around 3 minutes more.
Add the tomato, olives and artichoke hearts and cook till the squash and carrots are tender.
Drain the pasta and add to the vegetables.
Stir in parmesan cheese.
Serve immediately.
Red Beef Stew


Ingredients:
boneless beef cubes, onion, ginger, garlic cloves, red chilies, star anise, soy sauce, dark soy sauce, sugar, salt, water, carrots, cornstarch, green onions

Directions:
Over medium high heat, bring a large pot of water to boil and add beef, boil for 10 seconds. Drain, and rinse under cold water for 1 minute. Set aside.
In a small bowl combine next 5 ingredients (onion - star anise]. Set aside.
In another small bowl or cup combine next 5 ingredients (soy sauce - salt]. Set aside.
Over high heat heat hot chili oil in a wok or large skillet.
Add onion mixture to wok and stir-fry  2 minutes.
Stir in beef and stir-fry 3 minutes.
Transfer mixture to large sauce pan or pot, adding 2 3/4 cups water. Bring to a boil.
Reduce heat, cover and simmer until beef is tender (1 hour and 40 minutes], stirring occasionally. You may need to add more water.
Stir in carrots. Cover and simmer until tender (20 minutes], stirring occasionally.
Remove chilies and star anise - discard.
Increase heat to high.
In a small cup dissolve cornstarch in 1/4 cup water. Stir into stew, stirring for 1 1/2 minutes.
Transfer to serving dish (over egg noddles or rice, if desired], garnishing with green onions.
Homemade Deep Dish Sausage Pizza


Ingredients:
cornmeal, bulk Italian sausage, mozzarella cheese, dried oregano

Directions:
On a lightly floured surface, roll and stretch dough into a 9 inch circle.
Cover with plastic wrap; let rest for 10 minutes.
Roll and stretch the dough into a 12 in circle.
Sprinkle corn meal into a greased 9 inch springform pan.
Place dough in pan and press 1 inch up the sides of pan.
Spread pizza sauce over crust.
Top with sausage, 1 cup cheese, oregano and green pepper.
Sprinkle with remaining cheese.
Bake at 425 degrees for 20-25 minutes or until crust is golden brown.
Remove to a wire rack; let stand for 5 minutes before removing sides of pan.
Cheese Puffs


Ingredients:
cream cheese, cheddar cheese, butter

Directions:
Melt cream cheese and cheddar cheese, and butter in the microwave or in top of a double boiler.
Remove; fold in beaten egg whites.
Dip the bread cubes in the mixture to coat.
Place on baking sheet; cover with plastic wrap.
Chill overnight (the coated bread cubes can also be frozen for later baking].
Remove from the fridge, remove plastic wrap.
Bake at 375 degrees for 10-12 minute, or until brown.
These puffs freeze well after baking.
Hearty Turkey Stew with Vegetables
Category: soups-stews-and-chili
By PIPPYMOE

Turkey breast meat and fresh vegetables are cooked up into a hearty stew that may be enjoyed any time of year.

Ingredients:
2 tablespoons butter
2  onions, chopped
1 stalk celery, cut into 1 inch pieces
2  carrots, peeled and sliced into 1 inch pieces
2  potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
¼ teaspoon dried marjoram
2  skinless, boneless turkey breast halves, cubed
1  green bell pepper, diced

Directions:
Melt the butter in a pot over medium heat. Place onions in the pot and cook until tender. Stir in celery and carrots, and cook until tender. Stir in the potatoes and flour. Pour in the chicken stock, and season soup with marjoram. Place turkey in the pot, and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. Mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 495.6
Fat: 12.7 g
Saturated fat: 5.6 g
Carbohydrates: 33.6 g
Sugars: 5.9 g
Dietary fiber: 5 g
Protein: 59.9 g
Cholesterol: 178.9 mg
Sodium: 705.6 mg
Brigadeiro
Category: world-cuisine
By ROMINA_BR

There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of sweet that is loved here in Brazil! Try it!  You can make it in the microwave too, just remember to stir every minute.

Ingredients:
3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

Directions:
In a medium saucepan over medium heat, combine cocoa, butter and condensed milk.  Cook, stirring, until thickened, about 10 minutes.  Remove from heat and let rest until cool enough to handle.  Form into small balls and eat at once or chill until serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 20 servings

Calories: 69.9
Fat: 2.4 g
Saturated fat: 1.5 g
Carbohydrates: 11.1 g
Sugars: 10.7 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 8.2 mg
Sodium: 29.2 mg
Guajillo-Spiked Pork-And-Potato Tacos


Ingredients:
water, plum tomatoes, garlic cloves, water, salt, boiling potatoes, fresh cilantro, corn tortillas

Directions:
To make the chili sauce, in a dry heavy fry pan over medium heat, toast the chilies a few pieces at a time, pressing them flat against the hot surface with a metal spatula, until they are aromatic, about 10 seconds per side. (If the heat is right, you’ll hear a slight crackle when you press them down, but you shouldn’t see more than the slightest wisp of smoke; the inside surface of the chili should look noticeably lighter.] Transfer to a bowl and add hot tap water to cover. Place a small plate on the top to keep the chilies submerged and let stand for 20 minutes.
Using tongs, transfer the chilies to a food processor or blender. Add the water, tomatoes and garlic and process to form a smooth puree. Set aside.
To make the filling, in a 4-quart saucepan over medium-high heat, warm the oil. When the oil is hot, add the pork in a single layer (in batches, if necessary] and cook, turning, until richly browned all over, about 10 minutes. As the pork is browned, transfer it to a plate. When all of the pork is browned, return it to the saucepan.
Push the chili-tomato puree through a medium-mesh sieve directly into the pan and cook, stirring frequently, until the saucy mixture is as thick as tomato paste, 6 to 8 minutes. Stir in the water and the 1 teaspoons salt, cover partially and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for 20 minutes.
Add the potatoes, cover partially and cook, stirring frequently, until the potatoes and meat are tender but not falling apart and the sauce has thickened to the consistency of canned tomato sauce, 20 to 30 minutes more. If the sauce is too thin, continue cooking, uncovered, until thickened. Taste and adjust the seasonings with salt.
Scoop the hot pork-and-potato mixture into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas alongside.
Chef John's Sweet Potato Biscuits
Category: bread
By Chef John

This would be a great way to use leftover Thanksgiving sweet potatoes, but they're even better right on that holiday table with the rest of the feast. By forming and folding dough, we develop beautifully buttery layers and avoid overmixing. These were delicious with the pomegranate spread.

Ingredients:
1 large orange-fleshed sweet potato, peeled
1 teaspoon salt
1 tablespoon brown sugar
½ cup buttermilk
3 ¼ cups self-rising flour
1 ½ sticks unsalted butter, frozen
1 tablespoon melted butter
4 tablespoons butter, room temperature
1 teaspoon pomegranate molasses
1 teaspoon pomegranate juice
Fresh pomegranate seeds for garnish

Directions:
Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly. Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined. Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix. Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking. Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat. Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter. Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving. Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 large or 12 regular biscuits

Calories: 458.6
Fat: 25.1 g
Saturated fat: 15.7 g
Carbohydrates: 51.9 g
Sugars: 5.2 g
Dietary fiber: 3.1 g
Protein: 6.7 g
Cholesterol: 65.4 mg
Sodium: 1036.9 mg
Sugar Cookie  2009


Ingredients:
butter, white sugar, baking soda, cream of tartar, salt, vanilla, eggs, all-purpose flour, sugar

Directions:
Preheat oven 300 degrees., Line flat no sided cookie sheets with parchment., Cream butter and crisco until mixed only about 40 seconds, Add in the sugar just til blended., Add in the soda, and salt, and cream of tartar., Add in the vanilla., Add in the yolks., Add in the flour, and just blend until a dough comes together., Roll into balls a little bigger than a hazel nut, but smaller than a walnut., Roll into coloured sugar., Place onto parchment two inches apart., Bake 12 to 14 minutes., The 12 minutes mark seems to be the one everyone here has good results with., Dont let cookies brown on edges, but golden light bottoms., They are still puffy looking when taken from the oven.
Crab Cake-Stuffed Portobellos


Ingredients:
portabella mushrooms, red onion, celery, olive oil, olive oil, cream cheese, egg

Directions:
Remove stems from mushrooms ; set caps aside. In a small skillet, saute onion and celery in 1 tablespoon oil until tender. In a small bowl, combine the rest of the ingredients minus the the olive oil. Gently stir in crab and onion mixture.
Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika. Place in a greased  baking pan.
Bake, uncovered, at 400° for 20 minutes.
Hot Chicken Sandwiches II
Category: main-dish
By SUE202

I added the dressing and now myself and daughters are asked to bring this to potlucks - constantly!  I don't especially care for 'regular' shredded chicken sandwiches, but really like MY version.

Ingredients:
1 (50 ounce) can whole cooked chicken, drained, bones and skin removed
2 (10.75 ounce) cans  condensed cream of chicken soup
1 ⅛ cups water
1 (8 ounce) package dry bread stuffing mix
6  hamburger buns, split

Directions:
Shred chicken, and place in a large pot or slow cooker. Stir in soup and water. Stir in the seasoning mix from the stuffing, and then stir in the dry stuffing mix. Cook over medium heat until heated through. Spoon onto buns, and serve.

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

Calories: 460
Fat: 13.6 g
Saturated fat: 3.3 g
Carbohydrates: 57.4 g
Sugars: 3.6 g
Dietary fiber: 2.4 g
Protein: 25.4 g
Cholesterol: 67.7 mg
Sodium: 1873.6 mg
Andy's South-West Chicken Soup (Atkins-Low Carb)


Ingredients:
chicken breasts, bell pepper, garlic cloves, sweet onion, butter, tomatoes, green chili

Directions:
Cut chicken breast into chunks, sized to your liking (bite-size].
Sauté bell pepper, garlic and onion in butter.
Add chicken to the pan with bell pepper, garlic, onion, and butter. (season to taste] cook chicken just to to the point where it begins to change color (cooked-color].
Preheat crock pot and add chicken stock, tomatoes, green chilies and the remaining ingredients from the pan.
Stir in taco or chili seasoning.
Set crock pot to high for around 45 minutes and reduce heat to low until ready to serve.
Garnish with sharp cheddar and sour cream.
NOTE: If you would like a little thicker more chili like consistency, cook uncovered, and maybe add a small can of tomato paste.
(Options for non-Atkins users].
Beans (should help for a thicker consistency].
Rice.
Garnish with corn chips.
BBQ Bacon & Parmesan Oysters


Ingredients:
bacon, red wine, cornflour, parmesan cheese, ground black pepper

Directions:
Cook bacon over medium - hot BBQ plate until crispy, soak up fat with a paper towel and crumble or chop into small pieces.
Blend red wine and cornflour and add equal amount to each oyster shell.
Top with bacon, parmesan and pepper.
Place shell side down on medium BBQ grill until bubbling and cheese has started to melt, around 5-10 minutes.
Allow to cool 5-10 minutes before serving.
Sauteed Kale With Lemon


Ingredients:
kale, salt, olive oil, fresh lemon juice, red pepper flakes, parmesan cheese

Directions:
In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
Toss and serve.
Citrus Punch


Ingredients:
sugar, vanilla extract, cold water

Directions:
In two large pitchers or a large punch bowl, combine the first six ingredients., Gently stir in soda., Serve immediately.
Simple Greens and Fruit Salad With Gorgonzola Cheese


Ingredients:
mixed baby lettuces and spring greens, gorgonzola, english walnuts

Directions:
Put the salad greens and the dressing in a ziploc bag.  Toss to mix well.  Pour the tossed greens into the serving bowl.
Top with the cheese, fruit and nuts and serve.
Cajun Cheese Dip


Ingredients:
garlic cloves, scallion, butter, crawfish tail, processed cheese, diced tomatoes with green chilies, kosher salt, black pepper

Directions:
In medium pot over medium high heat, saute garlic and white parts of scallions in butter until slightly tender.
Mix in crawfish or crab and cook for about 5 minutes on low.
Pour mixture in bowl and set aside.
Add cheese and tomatoes to empty pot and cook over medium low heat until melted and combined.
Stir in reserved scallion mixture.
Heat on low until well blned and very warm.
Season with salt and pepper to taste.
Garnish with sliced green scallion tops.
Pectin-Free Strawberry Rhubarb Jam
Category: side-dish
By yankeeinthesouth

A sweet, tart, simple-to-make taste of summer that can be enjoyed year-round...with no added pectin.

Ingredients:
4 ½ cups rhubarb, cut into 1/2-inch pieces
6 cups white sugar
¼ cup lemon juice
4 ½ cups fresh strawberries, halved
20  4-ounce canning jars with lids and rings

Directions:
Mix rhubarb and sugar in a large heavy pot and let stand for 2 hours; stir in lemon juice and strawberries. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium-high and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 20 to 25 minutes. A candy thermometer inserted into the middle of the jam, not touching the pot, should read 220 degrees F (105 degrees C). Remove jam from heat and stir for 2 to 3 more minutes; skim off any foam. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Let jars stand on wire racks for 24 hours to cool and seal. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 day
Yields: 20 4-ounce jars

Calories: 83.6
Fat: 0.1 g
Carbohydrates: 21.5 g
Sugars: 20.7 g
Dietary fiber: 0.4 g
Protein: 0.2 g
Sodium: 0.5 mg
Vegan Almond Joy Bark


Ingredients:
coconut oil, cocoa powder, maple syrup, salt, coconut flakes

Directions:
Melt coconut oil in a saucepan over low heat., Remove from heat and whisk in cocoa, sweetener and salt until smooth., Transfer to a pan lined with parchment and sprayed and spread in an even layer., Sprinkle on toppings., Freeze 15 minutes., Break into pieces and enjoy!
Lemonade Cake


Ingredients:
water, eggs, powdered sugar

Directions:
Heat oven to 350 degrees.
Bake cake mix, using water, oil and eggs as directed on package for 13x9x2-inch pan.
Cool 15 minutes.
Mix lemonade concentrate and powdered sugar.
Poke long-tined fork into top of warm cake every 1/2 inch, wiping fork occasionally to reduce sticking.
Drizzle lemonade mixture evenly over top of cake.
Cover and refrigerate about 2 hours or until chilled.
Spread frosting over top of cake.
Sprinkle with colored sugar.
Store loosely covered in the refrigerator.
Cilantro Lime Quinoa


Ingredients:
broth, quinoa, garlic clove, shallot, lime juice, cilantro, butter, pepper, black beans

Directions:
In a saucepan, saute the shallot and garlic in a little bit of olive oil until translucent.
Add the quinoa and broth and bring to a boil. Once boiling, reduce heat, cover and cook for 15 minutes until broth is absorbed. Stir in pepper to taste, lime juice, butter, and cilantro.
Add the beans to the quinoa and stir until heated through.
Sweet Beets


Ingredients:
beets, apple cider vinegar, honey, sugar, kosher salt, ground allspice, black peppercorns, turmeric

Directions:
Preheat the oven to 375°F.
Wrap beets in foil and place on a cookie sheet.
Bake 50-60 minutes, until tender. Cool until you can handle them, then peel and cut into pieces (I used cylinder beets so I just cut slices].
In a large pot, combine the remaining ingredients. Bring to a boil.
Add beets and reduce heat to a simmer. Cook 5 minutes.
Ladle into pint jars (top off with more vinegar if needed] and seal.
Can in a waterbath 30 minutes.
Let sit at least 2 days before enjoying - these get better as they age!
Jamaican Pepper Shrimp


Ingredients:
shrimp, garlic cloves, salt, scotch bonnet peppers, vinegar

Directions:
Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
Add shrimp and stir for 5 minutes.
Sprinkle allspice into the mixture.
Add vinegar and cook for an additional 5 minutes.
Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
Mr Coffee Slim Fast Vanilla Chip Frappe


Ingredients:
ground coffee, cold water, vanilla, chocolate chips, vanilla, milk

Directions:
Place paper filter in brew basket along with ground coffee / espresso. Add cold water to fill line.
Place ingredients into blender jar in this order:
ice cubes.
Slim Fast powder.
chocolate chips
vanilla.
milk.
Secure blending jar lid and rotate into locked position.
Secure blending jar onto base and lock.
Plug in appliance and push power button. When red button flashes, press the Frappe button. When automatic blending cycle is complete, the green light will turn off. If additional blending is desired, press and hold the BLEND button for the desired amount of time.
Spicy Refried Beans With Bacon


Ingredients:
bacon, sweet onion, garlic cloves, serrano chili, pinto beans, water, lime, juice of, chipotle hot sauce

Directions:
Saute bacon on medium-high heat until crisp, remove with slotted spoon and drain on paper towels.  Set aside.
Pour off all but 1 tbsp of the bacon drippings and saute the onions, garlic and chili until tender, about 5 minutes.
Return bacon to pan, add pinto beans, water, lime juice, hot sauce.  Bring to a boil, reduce heat to low, and simmer for 30 minutes until beans begin to break down.
Season with salt and pepper to taste.