xiaoxl/recipe_data huggingface dataset:
Baked Eggs Benedict


Ingredients:
butter, flour, salt, paprika, nutmeg, fresh ground black pepper, milk, white wine, swiss cheese, English muffins, butter, unsalted butter, Canadian bacon, eggs, unsalted butter

Directions:
For Sauce:  Melt butter in heavy saucepan over low heat.  Add flour and cook; stir for 1 minute.  Stir in salt, paprika, nutmeg and pepper until well blended. Stir in milk.  Heat to a boil and cook, stirring constantly, until smooth and thickened, about 2 minutes.  Reduce heat to low.  Add wine and cheese.  Cook, stirring, just until cheese is melted.  Cover and remove from heat.
For Eggs:  Toast and butter muffin halves.  Butter a 9 x 13-inch baking dish.  Place muffins in dish.  Melt 2 tablespoons butter in skillet and brown bacon on each side.  Place 2 slices bacon on each muffin.  Heat 3 inches of water in Dutch oven to simmer. Break one egg at a time into a small cup.  Holding cup close to water's surface and at edge of Dutch oven, slip egg into simmering water.  Cook until egg is set about 2-3 minutes.  Remove with slotted spoon and let water drip off.  Gently place egg on top of muffin. Continue with remaining eggs.  Spoon prepared sauce over each egg, dividing evenly.  Sprinkle with crumb mixture.  Cover with plastic wrap and refrigerate overnight.
To finish dish, remove from refrigerator and let stand 45 minutes to 1 hour.  Heat oven to 375 degrees F.  Uncover dish and bake 15 minutes or until heated through.
WW Fluffy Lemon Ricotta Pancakes


Ingredients:
all-purpose flour, baking soda, salt, buttermilk, eggs, sugar, lemon zest, part-skim ricotta cheese

Directions:
Mix flour, baking soda and salt together,.
in another bowl mix egg yolks, sugar lemon zest and ricotta cheese and then mix with dry ingrediants.
Whisk whites until stiff.
Blend whites into batter until just blended.
Spray skillet and heat, pour in batter by 1/4 Cup cook and serve hot.
Teriyaki Snow Peas and Mushrooms


Ingredients:
snow peas, mushrooms

Directions:
Heat the oil in a skillet over medium-high heat.
Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.
Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.
London Broil


Ingredients:
canola oil, soy sauce, molasses, garlic, london broil beef

Directions:
Place first five ingredients in a gallon-size zip-lock bag.
Diagonally score the London broil.
Place the meat in the bag of marinade.
Refrigerate at least 8 hours, turning the bag occasionally.
Grill over medium-hot coals.
Do not overcook.
Meat will continue to cook once removed from the grill, and should still be pink when sliced.
Slice against the grain of the meat in 1/4" slices.
Everything Bagel Dip
Category: appetizers-and-snacks
By France C

If you're a fan of "everything but the bagel" seasoning, you'll love this low-carb dip made with only 4 ingredients. Bagel seasoning can be found at most major retailers or you can easily make your own using one of the many recipes available online. Serve with bagel chips or your favorite crackers.

Ingredients:
⅔ cup sour cream
4 ounces cream cheese, softened
⅓ cup mayonnaise
1 ½ tablespoons everything bagel seasoning, or to taste

Directions:
Combine sour cream, cream cheese, and mayonnaise in the bowl of a mini food processor. Blend for 15 to 20 seconds; scrape down the sides of the bowl and add in bagel seasoning. Blend another 10 seconds and taste, adding more seasoning if desired. The flavor will develop the longer it sits.

Prep time: 5 mins
Total time: 5 mins
Yields: 12 servings

Calories: 335.1
Fat: 32.5 g
Saturated fat: 13.4 g
Carbohydrates: 3 g
Sugars: 0.3 g
Protein: 3.5 g
Cholesterol: 55 mg
Sodium: 568.4 mg
Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice


Ingredients:
chicken legs, pomegranate syrup, honey, red wine vinegar, paprika, onion powder, olive oil, salt, rice, onion, olive oil, pine nuts, sesame seeds, frozen spinach, sugar, scallions, dill, mint, thyme, salt

Directions:
De-bone the chicken legs.  To do this: with a sharp knife, cut around the skin and cartilage around the base of the knee joint.  Slice upwards along the bone to the opposite end.  Carefully separate the meat from the bone.  You should end up with a butterflied (flat] piece of meat.
Place a layer of plastic wrap over the chicken, and pound until slightly flattened.
Prepare the marinade: Place the pomegranate syrup, honey, vinegar, paprika, onion powder, spices and salt/pepper into a bowl and mix well.  Pour over the chicken in a plasic bag or other container.  Allow to marinate a couple hours-overnight.
Meanwhile, prepare the stuffing.  In a medium saucepan, heat the olive oil and cook the onions over medium heat.  Add the sesame seeds (if using] and pine nuts.  Toast for several more minutes.  Add the scallions and spinach, heat thoroughly.
Finally, add the dried herbs and a splash of water, cook for several more minutes.  Mix in the cooked rice and allow to cool.
Preheat the oven to 350°F.
Spread the chicken meat out, skin-side down.  In the center, add several spoonfuls of the stuffing mixture (it should be around ½ cup, whatever can fit].
Fold the chicken up around the stuffing and secure with toothpicks.  Arrange on a lightly oiled baking dish, seal-side down.  Pour the remaining marinade over the mixture.
Basting occasionally, bake for approximately 30-40 minutes (time may vary], or until browned and no longer pink inside.
Fiesta Fritters


Ingredients:
corn kernel, black beans, eggs, green onion, cornmeal, kosher salt, black pepper, canola oil, salsa

Directions:
In a large bowl, fold together potatoes, corn, black beans, eggs, green onions, taco seasoning, corn meal, salt and pepper until well combined.
Line a baking sheet with aluminum foil.
Form fritter mixture into golf-ball sized fritters and set on lined baking sheet.
Chill fritters in refrigerator for at least 30 minutes.
In a large skillet or cast-iron pan, heat oil until hot enough for frying, about 375 degrees.
Fry fritters in batches until golden brown and cooked through (about 2 minutes each side], and drain on paper towels.
Serve as a side dish, or with salsa as an appetizer.
Tuxedo Pasta


Ingredients:
bow tie pasta, fresh mushrooms, butter, lemon juice, chicken broth, parmesan cheese, dried basil

Directions:
Cook pasta according to package directions.
In a skillet, saute the chicken, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender.
Add the lemon juice and broth.
Bring to a boil.
Reduce heat, cook and stir for 2 minutes or until heated through.
Drain the pasta and add to skillet.
Stir in the Parmesan cheese, basil and remaining butter.
Couscous Chicken Salad


Ingredients:
couscous, green peppers, carrot, celery, green onions, fresh parsley, lemon juice, soy sauce, ground ginger, salt, pepper

Directions:
Cook couscous according to package directions.
Uncover; cool 20 minutes.
In a large bowl, combine couscous and remaining salad ingredients; toss gently.
Combine dressing ingredients.
Shake well.
Pour over salad; toss gently.
Cover.
Let stand at least 1- 2 hours to blend flavors.
Gates & Sons KC Barbecue Beans


Ingredients:
dark brown sugar, molasses, barbecue sauce, liquid smoke

Directions:
In a cast-iron pot, combine all ingredients.
Cook on the grill, stirring occasionally, until hardened “crust” forms on top of beans, about 20 minutes.
Roasted Garlic Green Tomato Salsa


Ingredients:
green tomatoes, tomatoes, red onion, garlic, fresh cilantro, salt

Directions:
In an ungreased iron skillet or comal, roast the jalapenos over medium heat, turning frequently, until blistered and charred, about 5-7 minutes.
Remove the jalapenos from the pan and soak them in a bowl of ice water, and when they have cooled, rub off the charred outer skin with your fingers and throw the skin away.
Stem and deseed the chiles and dice them very fine, and set aside.
Core the tomatoes and remove as many seeds as possible; cut into a fine dice and place in a bowl with all other ingredients; stir well to blend.
Check seasoning in salsa and allow to sit for 1 hour or so before serving to develop flavor.
Grilled Harissa Carrot Hummus


Ingredients:
carrot, harissa, garlic cloves, extra virgin olive oil, fresh thyme leaves, ground cumin, kosher salt, chickpeas, tahini, fresh lemon juice, aleppo pepper

Directions:
Prepare a grill for medium high heat; thoroughly clean grates and brush with oil. Toss carrots, 3 tablespoons harissa, half of the garlic, thyme, cumin and 1 teaspoon salt together in a medium bowl. Lay out a 12" sheet of heavy duty foil and scrape carrot mixture into the center. Fold over the sides and form a tight seal. Grill foil pack, turning once, until carrots are tender and lightly charred, 30-45 minutes. Keep wrapped and let cool slightly.
Puree chickpeas, reserved liquid and tahini in a food processor until smooth and thick. Add remaining 1 tablespoon harissa, remaining garlic, 2 tablespoons olive oil, cooled carrots and accumulated juices, lemon juice and 2 teaspoons salt and puree until smooth. With the motor running, drizzle in the remaining 2/3 cup oil and continue to process until creamy; adjust seasoning if necessary.
Transfer to a serving bowl, top with additional harissa, olive oil, thyme leaves and Aleppo pepper.
Virginia Clise Bread
Category: bread
By Tammy M Curry

These are by far the best rolls I've ever had!  My neighbor's mom makes these and passed the recipe along. They are scrumptious! This recipe makes a lot of rolls. You can freeze the dough after forming it into rolls.

Ingredients:
3 (.25 ounce) packages active dry yeast
½ cup sugar
6 cups warm water
1 cup shortening, melted
2 teaspoons salt
5 pounds all-purpose flour

Directions:
In a large bowl, stir yeast into 1 cup warm water to dissolve. Stir in 1/4 cup sugar. In a separate large bowl, stir salt into 5 cups warm water to dissolve; stir in shortening and remaining 1/4 cup sugar. After yeast foams, stir salt mixture into yeast mixture. Mix in the 1/2 of the flour, and then mix in remaining flour 2 cups at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Form the dough into approximately 30 to 40 rounds. Place on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake rolls in preheated oven 15 to 20 minutes, or until brown. Serve warm.

Prep time: 1 hr
Cook time: 20 mins
Total time: 3 hrs
Yields: 40 rolls

Calories: 263.1
Fat: 5.7 g
Saturated fat: 1.4 g
Carbohydrates: 46 g
Sugars: 2.7 g
Dietary fiber: 1.6 g
Protein: 6.1 g
Sodium: 118.7 mg
Instant Iced Cafe Mocha Latte


Ingredients:
instant coffee granules, boiling water, sweetened condensed milk, cold water, milk

Directions:
Mix coffee granules and boiling water.
Add sweetened condensed milk and cold water until completely blended.
Mix in chocolate milk and add cold milk (add white milk in amount to desired flavor; I usually use more than 4 cups, especially if the chocolate milk being used is very dark].
Chill at least one hour and serve over ice.
Bechamel Chicken Pasta
Category: side-dish
By Maryam

This is a twist on a classic Middle Eastern bechamel pasta. It consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious bechamel and mozzarella cheese. Baked until nice and bubbly.

Ingredients:
1 (16 ounce) package dried penne pasta
2 tablespoons olive oil
1 small onion, diced
1  green bell pepper, diced
3 cloves garlic, minced
2  skinless, boneless chicken breast halves - cubed
½ cup frozen peas
1 bunch cilantro
3 sprigs fresh dill weed, chopped
1 (6 ounce) can Italian-flavored tomato paste
½ cup water
salt and pepper to taste
5 tablespoons butter
1 cube chicken bouillon
5 tablespoons all-purpose flour
3 cups milk
pepper to taste
2 cups shredded mozzarella cheese

Directions:
Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat, and saute the onion,  green bell pepper, and garlic until tender. Stir in the chicken, and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear, and all the ingredients are heated through. Season with salt and pepper to taste. To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken bouillon cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper, and continue to cook and stir until the sauce is thick enough to coat the back of a spoon. In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture, and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture, and remaining bechamel sauce. Top with remaining mozzarella cheese. Bake 30 minutes in the preheated oven, or until bubbly.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 527.3
Fat: 20.2 g
Saturated fat: 9.7 g
Carbohydrates: 60.1 g
Sugars: 9.3 g
Dietary fiber: 4.3 g
Protein: 25.7 g
Cholesterol: 59.4 mg
Sodium: 620.9 mg
Mocha Fudge Layer Cake


Ingredients:
butter, brown sugar, eggs, vanilla extract, cake flour, baking soda, salt, sour cream, boiling water, vanilla extract, powdered sugar, butter, powdered sugar, brewed coffee, vanilla extract

Directions:
Cake:  Melt chocolate; set aside to cool.  Cream butter in large mixing bowl; gradually add sugar beating well.  Add eggs one at a time, beating well after each addition.  Add chocolate and vanilla; Mix well.
Combine flour, soda and salt; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.  Stir in boiling water. (Batter will be thin].
Pour batter into 2 greased and floured 8 inch cake pans.  Bake at 350°F for 30 to 35 minutes or until toothpick comes out clean.  Cool in pans for 10 minutes; remove from pans and cool completely on wire racks.  Split cake layers in half horizontally to make 4 layers.
Filling:  Beat whipping cream, vanilla and powered sugar together until soft peaks form.  If needed add a little more powered sugar to get to thicken.
Spread filling between layers.
Frosting:  Beat first 5 ingredients together until light and fluffy.  Add cream if too stiff.  Put icing on top and sides of cakes.
Burrito BLT Sandwiches


Ingredients:
bacon, lettuce, cheddar cheese, tomatoes, mayonnaise, flour tortillas

Directions:
Toss all ingredients except tortillas., Spread one sixth of bacon mixture on each tortilla., Fold up bottom third of each tortilla., Roll up to form cone shape with folded end at bottom.
Star-Shaped Sugar Biscuits


Ingredients:
plain flour, sugar, butter, egg, icing sugar

Directions:
Preheat the oven to gas mark 4/350°F/180°C.
You will need a 10 cm / 4 inch star-shaped biscuit cutter.
Prepare a baking tray lined with parchment paper.
Sift the flour alongwith the sugar in a bowl and add in the butter and work with your fingertips until the mixture is crumbly.
Add the beaten egg and a teaspoon of cold water and mix again until the mixture forms a ball leaving the sides of the bowl clean.
On a lightly floured surface, roll out the dough to about 1/3 cm thickness.
Cut out the biscuits using a 10 cm star-shaped cutter.
If you would like to use it as a decoration, using a skewer, make a hole in each one to thread a wire after baking.
Transfer the biscuits onto the baking tray and bake them in the middle shelf for 15-20 minutes.
Remove them from the oven and cool them on the tray for 5 minutes before transferring onto a wire rack to let it cool.
Meanwhile, make the icing sugar glaze by mixing the icing sugar with the cream till smooth.
When the biscuits are cold enough to handle, brush the top of the biscuits with the glaze to give it a thin coat and leave it on the rack to dry completely.
If using as a decoration, once completely cool and dried, thread a thin wire through the holes and hang them on the tree. If not, then store in an airtight container.
Corn and Potato Soup


Ingredients:
onion, potatoes, frozen corn, bay leaf, milk, green onions, sour cream

Directions:
Mix onion, potato, corn& bay leaf in large bowl., Cover and microwave on high 15 minutes., Add milk, salt& pepper, cover and microwave on high 5 minutes, stirring once., Stir in hot stock., Puree in a processor or use a hand blender., Adjust seasonings, add green onions., Place in soup bowl and swirl in a little sour cream.
Garlic Roasted Broccoli with Parmesan Cheese
Category: trusted-brands-recipes-and-tips
By Dietz & Watson

Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.

Ingredients:
1 head broccoli, washed and cut into bite-sized pieces
2 cloves garlic, minced
4 tablespoons extra virgin olive oil, divided
½ teaspoon kosher salt
½ teaspoon coarse ground black pepper
1 tablespoon lemon juice
¼ cup Dietz & Watson Shaved Parmesan Cheese

Directions:
Preheat your oven to 425 degrees F. Wash the broccoli and cut it into bite-sized pieces. Place the broccoli on a large rimmed baking sheet. Mince the garlic and toss it in with the broccoli. Drizzle 3 tablespoons extra virgin olive oil over the broccoli, then season with coarse black pepper and kosher salt. Bake in the oven for 20-25 minutes until the broccoli is tender. Toss in lemon juice, parmesan cheese, and 1 tablespoon olive oil; serve immediately.

Yields: 6 servings

Calories: 122.7
Fat: 10.9 g
Saturated fat: 2.4 g
Carbohydrates: 4 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 3.7 g
Cholesterol: 5.5 mg
Sodium: 265.4 mg
Apple Cranberry Nut Loaf


Ingredients:
flour, baking soda, salt, sugar, shortening, eggs, sour cream, fresh cranberries, apple

Directions:
Heat oven to 350*.
Grease& flour two 9x5 loaf pans.
Combine flour, salt& soda- sift together in medium bowl, and set aside.
In large mixing bowl, cream sugar and shortening.
Add eggs, sour cream& orange juice.
Stir flour in until just moistened.
Fold in cranberries, shredded apple and nuts.
Divide mixture between prepared loaf pans; bake 50 minutes, or until a tester comes out clean.
Bread should be golden brown.
Cool 10 minutes in pans, then cool on rack until cool.
Wrap each loaf tightly and store in refrigerator for 2 days before slicing, or freeze.
Creamy Asparagus and Cauliflower Soup
Category: soups-stews-and-chili
By Chef John

This delicious bowl of soup, despite being dairy-free, looks and feels pretty creamy. We have cauliflower to thank for that. The soup looks like a classic cream of asparagus, and your eyes will fool your palate to a certain extent. In addition to giving it a nice color, the bumpy superfood cauliflower provides a smoother texture to the soup than the less-starchy asparagus could achieve alone.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, chopped
6 cups chicken broth
1 head cauliflower, broken into florets
cayenne pepper, or to taste
salt and ground black pepper to taste
2 pounds fresh asparagus, trimmed and chopped
2 tablespoons nasturtium petals, or more to taste
2 tablespoons diced asparagus tips, or more to taste

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir garlic in hot oil until fragrant, about 1 minute. Stir chicken broth, cauliflower, cayenne pepper, salt, and black pepper into garlic. Bring to a simmer, reduce heat to medium-low, and cook until cauliflower is tender, about 15 minutes. Stir 2 pounds asparagus into cauliflower mixture and increase heat to high. Cook until asparagus is tender but still bright green, 5 to 6 minutes. Blend soup with an immersion blender until smooth; season with salt and black pepper. Ladle soup into bowls and garnish with flower petals and diced asparagus tips.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 83.9
Fat: 4 g
Saturated fat: 0.5 g
Carbohydrates: 9.4 g
Sugars: 4.6 g
Dietary fiber: 4.2 g
Protein: 4.8 g
Cholesterol: 3.8 mg
Sodium: 744.1 mg
White Sangria


Ingredients:
oranges, lemons, sugar, wine

Directions:
Place oranges and lemon slices in a large punch bowl.
Pour sugar over slices and with a wooden spoon lightly mash together until sugar dissolves and fruit begins to break down.
Stir in wine, schnapps and peach wedges.
Refrigerate at least 2 hours or up to 10.
Add ice cubes just before serving.
Lemon Cake With Lemon Cream or Raspberry Sauce


Ingredients:
butter, granulated sugar, eggs, lemons, rind of, flour, baking powder, 1% low-fat milk, fresh lemon juice, granulated sugar, granulated sugar, lemon, rind of, fresh lemon juice, frozen unsweetened raspberries, granulated sugar

Directions:
In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
Glaze:  Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool.  Serve with lemon cream or raspberry sauce.
Lemon Cream:  In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
Raspberry Sauce:  Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.
Biscuit Balls


Ingredients:
monterey jack cheese, cheddar cheese, butter, seasoned croutons

Directions:
Heat oven to 375ºF.
Line cookie sheet with parchment paper or spray with nonstick cooking spray.
Separate dough into 5 biscuits.
Split each biscuit to make 10 rounds.
Press out each biscuit half to form 3-inch round.
Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
Top each with meatball.
Bring sides of dough over meatball; pinch edges to seal.
Brush rounded tops and sides of dough with butter; coat with croutons.
Place seam side down on paper-lined cookie sheet.
Bake at 375ºF for 10 to 15 minutes or until golden brown.
Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
Serve with warm pasta sauce for dipping.