xiaoxl/recipe_data huggingface dataset:
Freezer Braided Nut Roll (Coffee Cake)


Ingredients:
flour, sugar, salt, active dry yeast, margarine, tap water, eggs, english walnuts, sugar, margarine, confectioners' sugar, water, salt

Directions:
GETTING READY:
Put out the eggs and margarine a few hours ahead to make sure they are "room temperature" before you begin.  (TIP:  margarine MUST be room temperature, but eggs may be warmed by cracking into a bowl and setting bowl into another bowl of hot water and stirring until the chill is removed]
Measure 6 1/2 c flour into large bowl and then separate out 1 1/4 cup and 1/4 cup from the bowl for separate additions. You may not end up using all 6 1/2 cups in the recipe. I try not to use all the flour as too much flour makes the bread dry and not as "yeasty".
FILLING.
Mix together the filling ingredients, divide into 3 equal amounts and refrigerate while making dough.
MAKING DOUGH:
Mix together 1 1/4 c flour, sugar, salt & yeast.
Add margarine.
Gradually add tap water & beat for 2 minutes on medium speed.
Add eggs and 1/4 cup flour.
Beat on high for 2 minutes.
Stir in enough flour to make soft dough (it will be soft and pliable and you can handle it without it sticking to your hands].
Turn out on LIGHTLY floured board and knead for 8-10 minutes (today I use my Kitchenaid with a dough hook for 3-4 minutes].
Divide dough into 3 equal pieces.
Roll one piece into a 9 x 15 inch rectangle.
Cut into 3 length-wise strips (3 x 15 each].
Spread center of each strip with filling.
Seal each one to make 3 ropes.
Braid the 3 ropes, tucking ends under.
Wrap loosely with plastic wrap and freeze.
Repeat the process (steps 14-19] by rolling out, cutting, filling and braiding the remaining two piecies of dough.
When frozen, wrap each of the braided nut rolls tightly in plastic wrap and hold in freezer up to 6 weeks].
TO THAW and RAISE:
Place on lightly greased cookie sheet.
Let stand covered loosely with plastic wrap at room temperature 8-12 hours (overnight]until raised.  Draft-free is better so I put mine in a unheated oven overnight for this step.
TO BAKE:
Remove plastic wrap.
Put bread in oven, set timer for 12-15 minutes and start oven at 375.  (Bread will raise a little more during pre-heating, OR preheat oven at 375 and bake for 10-13 minutes.  I've done it both ways].
Top should be slightly golden - don't let bottom get too brown.
Remove from oven and drizzle with glaze.
Serve while warm.
Enjoy!
Spicy Easy Baked Chicken Drumsticks
Category: uncategorized
By Chef Mo

Chicken drumsticks are marinated in mustard, beer, red pepper flakes, garlic, salt, and pepper to make this simple tasty dinner.

Ingredients:
½ cup light beer
⅓ cup prepared yellow mustard
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
2 pounds chicken drumsticks

Directions:
Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air. Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight. Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag. Transfer drumsticks and marinade to a baking dish and cover with aluminum foil. Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 45 mins
Total time: 3 hrs
Yields: 4 servings

Calories: 355.4
Fat: 17.9 g
Saturated fat: 4.7 g
Carbohydrates: 2.5 g
Sugars: 0.3 g
Dietary fiber: 0.9 g
Protein: 42.2 g
Cholesterol: 138.3 mg
Sodium: 665.7 mg
Vegetarian Mexican Stuffed Peppers


Ingredients:
bell peppers, Mexican rice, yellow onion, green bell pepper, tomato sauce, black beans, hot water

Directions:
Heat oven to 400.
Parboil halved bell peppers for 5 minutes.
Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in ½ cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
Rhubarb Sherbet With Crushed Strawberry Sauce


Ingredients:
rhubarb, sugar, white corn syrup, lemon juice, fresh lemon rind, sugar, salt, strawberry, sugar

Directions:
Boil the diced rhubarb in a half-cup of water until it is tender. This should take about 10 to 15 minutes. While continuing to cook add 1 cup of sugar to the rhubarb, stir until the sugar is dissolved. Remove the mixture from heat and add corn syrup, orange juice, lemon juice and lemon rind. Turn the mixture into a chilled bowl and place in the refrigerator to cool.
Beat the egg whites, 2 tablespoons of sugar and 1/4 teaspoon of salt until foamy. Slowly add the chilled rhubarb syrup to egg whites. Whisk together until well combined. Pour solution into an ice cream freezer and rotate the freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer.
If you do not have an ice cream maker, pour the solution into a shallow dish and freeze until sherbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times.
While the sherbet is freezing you can make the strawberry sauce. Place 2/3 of the washed and hulled strawberries and 2 tablespoons of sugar in food processor or blender. Puree the strawberries, adding water if necessary, until smooth but not too runny. Slice the remaining strawberries and fold into sauce.
Just before you are ready to serve the sherbet, stir it briefly with a spoon to make it creamy. Serve cold, topped with the strawberry sauce.
Kahlua Dip


Ingredients:
cream cheese, brown sugar, Kahlua, Cool Whip

Directions:
"Cream together the first 3 ingredients with a hand blender real quick and fold in the cool whip and enjoy -- (you can enjoy it right away or put it in the fridge for a few minutes and enjoy it nice and cold.]  Hope you all enjoy."
Mashed Rutabagas and Potatoes


Ingredients:
idaho potatoes, buttermilk, butter, fresh chives

Directions:
In large pot, bring potatoes, rutabagas and enough salted water to cover to a boil.  Reduce heat and simmer 20 minutes, or until potatoes and rutabagas are fork-tender; drain.
Transfer to large bowl.  Using hand masher or potato ricer, mash potato mixture until smooth.  In pot over medium-high heat, warm buttermilk and butter for 1 minute, or until hot.
Stir hot buttermilk mixture into potatoes.  Fold in chives; season with salt and pepper, if desired.
Turkey, Bacon and Cheese Sandwiches


Ingredients:
mayonnaise, swiss cheese, bacon

Directions:
Heat oven to 350 degrees.
Unroll dough on work surface; separate into triangles.
Spread each triangle with 1 t mayonnaise.
Top each with turkey, cheese and bacon, cutting to fit if necessary.
Roll up loosely as directed on can.
Place on ungreased cookie sheet; curve into crescent shapes.
Bake 21-23 minutes or until golden brown and cheese is melted.
Tacos de Jamaica (Vegan Hibiscus Tacos)
Category: bread
By Chef Gaby Cervello

These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.

Ingredients:
8 ounces dried hibiscus flowers
1 tablespoon olive oil
1  onion, chopped
2 cloves garlic, minced
salt and freshly ground black pepper to taste
10  fresh tomatillos, husks removed
1  avocado - peeled, pitted, and diced
¼  onion, chopped
2  serrano peppers
1 clove garlic
2 tablespoons chopped fresh cilantro
salt to taste
18  corn tortillas
2 slices fresh pineapple, chopped
1 small onion, finely chopped
½ bunch cilantro, chopped
2  limes, cut into wedges

Directions:
Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well. Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color. Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt. Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.

Prep time: 15 mins
Cook time: 17 mins
Total time: 2 hrs 32 mins
Yields: 18 tortillas

Calories: 101.2
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 17.3 g
Sugars: 1.8 g
Dietary fiber: 3 g
Protein: 2.1 g
Sodium: 31.5 mg
Cocoa Cherry Spritz Cookies


Ingredients:
butter, sugar, vanilla extract, all-purpose flour

Directions:
Preheat oven to 375°F., Beat butter until light and fluffy., Add sugar and continue beating until blended., Beat in egg yolks., Beat in vanilla extract., Beat in cherry extract., Beat in cocoa., Add flour and mix well., Using cookie press, press cookies out onto an ungreased baking sheet., Bake about 8 minutes, or until tops are dry but not browned.
Stuffed Jalapenos


Ingredients:
cheese, liquid smoke, salt

Directions:
Preheat grill to medium.
Wash jalapeños and cut off tops.
Using end of vegetable peeler, scrape out seeds and membrane (NOTE: wear plastic gloves to protect hands if you are sensitive to hot peppers].
Poke a hole in the bottom of each pepper (so it can release moisture during cooking and so it won't force the cornbread filling to boil out of the top].
Season inside of each pepper with a little salt or creole seasoning.
Make cornbread mix according to directions on box adding cheese and liquid smoke.
Fill peppers to within 1/4-inch to top of pepper leaving that space for cornbread to bake and rise.
I use a pastry bag or a Zip style bag with the end cut off to fill the peppers.
If your peppers are small they will shrink more as they cook so stick a toothpick through the tops of them to keep them from falling through the Chili Grill® holes.
Place them all in the Chili Grill® holder and place on preheated grill (med heat].
Close grill cover and let them cook for about 30 minutes checking them halfway through.
(You might have to adjust the heat to low if they are browning too quickly].
Peppers will look shriveled and cornbread will pop up over top of peppers when done.
Enjoy!
Cranberry Orange Sauce


Ingredients:
fresh cranberries, orange, zest of, ground ginger, cinnamon, clove

Directions:
Heat all ingredients until the simmering point is reached on a medium heat.
With a large spoon press down on the cranberries to squash them all, or use a potatoe masher.
Heat for around 5 minutes until the sauce begins to thicken up.
Allow to cool and remove clove before serving.
Peas With Prosciutto


Ingredients:
chicken broth, frozen English peas, onion, olive oil, prosciutto, salt, black pepper

Directions:
Bring the chicken broth to a boil in a saucepan over high heat; add the peas, and return to a boil.  Cover, reduce heat, and simmer for 5 to 10 minutes (your preference] until the peas are tender.  Drain well and set aside.
Saute the onion in oil in a skillet over medium heat until tender.  Add the diced prosciutto; saute for 3 minutes.
Stir in the peas, salt, and pepper.  Serve immediately.
Southern Iced Tea


Ingredients:
water, tea bags, tea bags, sugar, lemon wedge

Directions:
Place tea bags in a 2 quart glass pitcher.
Pour one quart boiling water over tea bags.
Let this steep for five minutes.
Remove tea bags from water, and press tea bags gently against the side of the container with the back of a wooden spoon.
Remove tea bags from container and discard.
Stir in one cup sugar.
Add the remaining one quart of water.
Stir, cool to room temperature.
Serve over ice.
If desired, garnish with lemon wedge.
Note: You may store any leftovers in the refrigerator, but the tea will turn a bit cloudy.
(This does not affect the taste].
If you want to take the haziness out of the tea, you may stir in 1/4 cup boiling water per quart of iced tea just before serving.
Home-Cured Holiday Ham
Category: meat-and-poultry
By Chef John

There are many reasons for making your own holiday ham: bragging rights that you actually did this, but also that you can flavor your ham any way you want and you can control the salt content.

Ingredients:
1 (7 pound) fresh, bone-in pork shoulder ("picnic") arm roast, with the skin still on
6 quarts water, divided
18 ounces kosher salt
2 cups brown sugar
7 teaspoons pink salt #1 (curing salt)
1 tablespoon pickling spice, or to taste
¼ cup Dijon mustard
¼ cup maple syrup
1 pinch cayenne pepper
1 pinch salt

Directions:
Place kosher salt, brown sugar, pickling spice, and pink salt in a container large enough to hold the brine and the ham. Bring 2 quarts of water to a boil and pour over the brine ingredients; whisk to dissolve. Pour in 1 gallon fresh cold water to cool down the mixture. Score the skin side of the pork roast with a sharp knife. Cut into the fat beneath the skin but not into the meat. Score about 1 inch apart, then score in the opposite direction to get the classic diamond-shaped pattern. Lower scored roast into the cooled brine, skin side up. Use a plate to weigh down the roast so that it cures fully submerged in the liquid. Refrigerate for 1 day for every 2 pounds of pork (for a 7 pound roast, cure for at least 2 1/2 days). Turn the roast over halfway through the brining process. Remove roast from brining liquid. Discard the brining liquid and transfer the roast back to the brining container. Cover the roast with fresh cold water to rinse off some of the salt. Depending on how salty you want your ham, you can soak it for just a few minutes or overnight. Remove roast from the water and blot dry with paper towels. Preheat oven to 325 degrees F. Add a cup of water to a roasting pan with 2 whole star anise. Place roast on a rack in the roasting pan. Roast until ham reaches an internal temperature of 130 to 135 degrees F, about 2 hours. Ham will not be fully cooked at this point. If water has nearly evaporated, add a splash more. Increase oven temperature to 425 degrees F. Continue to roast until skin is browned and crispy and ham reaches an internal temperature of 145 to 150 degrees F. To make the optional glaze, mix the mustard, maple syrup, cayenne pepper, and salt together in a bowl. Brush glaze on the ham at this point, not before. Return roast to oven for about 5 minutes to crisp it even further.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 4 days
Yields: 16 servings

Calories: 483.5
Fat: 25.6 g
Saturated fat: 8.9 g
Carbohydrates: 22 g
Sugars: 20.5 g
Protein: 38.8 g
Cholesterol: 127.1 mg
Sodium: 13995.6 mg
Simple and Flavorful Salisbury Steak
Category: main-dish
By Kaye Lynn

This is a simple and flavorful recipe for an old standby. The sauce makes wonderful gravy to serve over the meat or mashed potatoes.

Ingredients:
2 pounds lean ground beef
2  eggs, beaten
1 cup Italian seasoned bread crumbs
1 (1 ounce) package dry onion soup mix
salt and ground black pepper to taste
1 (10 ounce) can beef broth
1 (10.75 ounce) can  cream of mushroom soup
½ teaspoon dry mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, eggs, bread crumbs, dry soup mix, salt, and pepper together in a large bowl; add about 1/2 the can of beef broth and continue mixing until beef mixture is thoroughly moistened. Divide mixture into six portions and shape into patties. Heat a Dutch oven over medium heat. Brown patties in the hot pot, 3 to 5 minutes per side. Spoon excess grease from the pot. Stir remaining beef broth with cream of mushroom soup and dry mustard in a bowl until smooth; pour over the browned patties. Bake in preheated oven until patties are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 446.5
Fat: 24.4 g
Saturated fat: 8.5 g
Carbohydrates: 19.9 g
Sugars: 1.8 g
Dietary fiber: 1 g
Protein: 35.3 g
Cholesterol: 161.1 mg
Sodium: 1295 mg
Peanut Butter Banana Wrap


Ingredients:
banana, tortilla, creamy peanut butter

Directions:
Spread peanut butter on the tortilla.
Slice banana into thin pieces.
Place banana pieces onto half of the tortilla, on top of the peanut butter. Don't try to over fill the tortilla!
If the banana is too big, just eat the extra slices.
Fold the tortilla in half, to cover the banana slices.
Microwave 20-30 seconds.
Chicken Taco Casserole
Category: trusted-brands-recipes-and-tips
By Campbell's Kitchen

All of your favorite taco fixings can be found in this crowd-pleasing casserole. Plus, it uses convenience products like canned soup and veggies, cooked chicken and taco seasoning mix that make it a snap to prepare. It's loaded with fantastic flavor and on the table in less than an hour!

Ingredients:
4 cups shredded, cooked chicken
2 (10.75 ounce) cans  Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 cup light sour cream
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 (15 ounce) can black beans, rinsed and drained
1 (1 ounce) envelope reduced-sodium
mix
5 cups coarsely crushed tortilla chips
2 cups shredded Cheddar cheese
Chopped tomato
Sliced green onion
Chopped fresh cilantro leaves

Directions:
Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl. Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish. Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese. Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 507.8
Fat: 29.4 g
Saturated fat: 10.4 g
Carbohydrates: 31.2 g
Sugars: 3.9 g
Dietary fiber: 6.1 g
Protein: 32.9 g
Cholesterol: 95.4 mg
Sodium: 1414.4 mg
Masala Beans Poriyal


Ingredients:
green beans, salt, asafoetida powder, fresh coconut, flaked coconut, tamarind pulp, salt, brown mustard seeds, garlic cloves, cumin seed, curry leaves

Directions:
Masala:  Heat 2 teaspoons oil in a heavy pan or skillet.  Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder.  Saute for 3-3 minutes.  Place mixture in an electric blender or food processor.  Add the grated coconut and tamarind pulp.  Blend ingredients to a thick paste, adding just enough water to make the paste smooth.  Add salt to taste.  Set the paste aside.
To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching].  Cook over a low heat until the beans are tender.  Remove from the pan and set aside.
Tempering:  In the same pan, heat 1 tablespoon oil.  Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.
When the mustard seeds splutter, add the ground masala paste.  Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.
Now add the cooked beans to the masala.  Cook for another 2-3 minutes, until the masala blends well with the beans.
Serve with hot rice.
Smoked Zucchini and Squash
Category: side-dish
By Man Ho

This is a smoky twist on an old favorite.

Ingredients:
1 (16 ounce) bottle zesty Italian dressing
3  yellow squash, cut into 1/2-inch pieces
3  zucchini, cut into 1/2-inch pieces
2 cups cherry tomatoes
1 bunch spring onions, minced
wood chips, soaked

Directions:
Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours. Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips. Transfer marinated vegetables to the tray, reserving excess dressing in the bowl. Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 3 hrs 20 mins
Yields: 6 servings

Calories: 318.8
Fat: 27.5 g
Saturated fat: 3.1 g
Carbohydrates: 16.6 g
Sugars: 5.8 g
Dietary fiber: 4.8 g
Protein: 3.4 g
Sodium: 1239.3 mg
Coconut Shortcakes


Ingredients:
all-purpose flour, sweetened flaked coconut, baking powder, salt, sugar, unsalted butter, eggs

Directions:
Preheat oven to 325°F
Butter and flour 9-inch-diameter cake pan with 2-inch-high sides.
Finely grind first 4 ingredients in processor.
Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time. Beat in extract.
Stir in dry ingredients alternately with cream.
Spoon batter into pan. Bake until tester inserted into center of cake comes out clean, about 45 minutes.
Cool cake in pan on rack 10 minutes. Run small sharp knife around pan sides to loosen cake. Turn out onto rack; cool completely.
Cut cake into 6 wedges. Serve with your favorite fruit, ice cream and/or whipped cream.
Banana Macadamia Nut Muffins


Ingredients:
flour, baking soda, salt, cinnamon, bananas, sugar, dark brown sugar, butter, milk, egg, vanilla

Directions:
Preheat oven to 350° and grease or place cupcake liner papers in 12 muffin cups.
Sift first 4 ingredients into a large bowl.
Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl.
Mix into dry ingredients, then fold in half of nuts.
Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts.
Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
Transfer muffins to wire rack and let cool.
Garlic-Feta Cheese Spread


Ingredients:
feta cheese, cream cheese, mayonnaise, garlic clove, dried basil, dried oregano, dried dill, dried thyme

Directions:
Place all ingredients into a food processor and pulse to desired consistency., Serve with celery, carrot, zucchini or cucumber slices.
Eight Treasures Rice


Ingredients:
rice, dates, pine nuts, walnuts, raisins, honey, sugar, cornflour, water

Directions:
Cook the rice with water and sugar., Mix the nuts into the cooked rice., Toss with honey and cooking oil and serve.
Pat's Biscuits


Ingredients:
flour, baking powder, salt, milk

Directions:
Mix flour, baking powder an salt with whisk.
Add crisco and cut in with pastry blender. (a fork will work also, but the pastry blender is much easier].
Add milk. Stir to make dough.
Roll out on floured surface to about 1 inch thick.
Cut with biscuit cutter.
Bake 400 degrees for 20-25 minutes or until golden brown.
grilled rummy shrimp


Ingredients:
lemon juice, garlic, salt, shrimp, brown sugar, dark rum, corn syrup, Dijon mustard, butter, cinnamon

Directions:
mix oil, lemon juice, garlic, salt& pepper and add shrimp.
marinate and chill for 15 minutes.
meanwhile add sugar and next 8 ingredients to a small saucepan, bring to a boil and simmer 5 minutes thread 4 shrimp on each skewer.
heat grill and coat with cooking spray, or use a grill pan coated with spray cook 3 minutes per side, basting generously with sauce.