xiaoxl/recipe_data huggingface dataset:
Cheese Soup With Pumpernickel Croutons


Ingredients:
onion, carrot, celery, butter, flour, chicken broth, 2% low-fat milk, salt, paprika, fresh ground black pepper, reduced-fat sharp cheddar cheese

Directions:
Preheat oven to 375°F Place bread cubes on a jellyroll pan, and bake at 375F for 15 minutes or until toasted.
While the croutons bake, combine onion, carrot, and celery in a food processor, and pulse until chopped.
Melt butter in a large saucepan over medium-high heat.
Add vegetables.
Sauté 4 minutes or until tender.
Lightly spoon flour into dry measuring cup; level with a knife.
Gradually add 1 can of broth to flour in a medium bowl; stir well with a whisk.
Add flour mixture to pan.
Stir in 1 can of broth; bring to a boil.
Reduce heat to medium, and cook 10 minutes or until thick.
Stir in milk, salt, paprika, and pepper.
Cook for 10 minutes.
Remove from heat.
Add the cheese, and stir until cheese melts.
Ladle soup into bowls and top with croutons-- about 8 servings.
ANYTIME DINNER ROLLS


Ingredients:
dry active yeast, water, honey, butter, milk, sea salt, unbleached all-purpose flour, olive oil

Directions:
In a stand mixer bowl, dissolve yeast and honey in warm water (if too hot, it’ll kill the yeast]; let it sit for 10 to 15 minutes or until yeast begins to foam.
Meanwhile, in a small saucepan over medium-low heat, add milk and butter; cook until butter is melt, 3 to 4 minutes; set aside.
Add to yeast mixture honey, Herbes de Provence, salt, 2 cups flour and milk mixture.  Using a dough hook attachment, mix all ingredients on low speed for 3 minutes; clean the sides of bowl with spatula.
Stir in 1 tablespoons flour at a time, mixing well after each addition, cleaning the sides as needed. Continue adding flour until firm dough forms that pulls away from the sides of the bowl. Knead on medium speed until elastic and soft, but slightly sticky dough (not enough to stick on fingers], about 4 minutes.
Form dough into a ball and transfer to a clean bowl coated with olive oil. Cover loosely with a clean dish towel and let rise in a warm, draft-free spot (in the oven with temperature off] until doubled in size, about 1 ½ hours.
Line a large baking sheet with parchment paper or silicone mat. Transfer dough to a lightly floured work surface and shape into a rectangle, about ½-inch thick. Cut into 32 equally-sized pieces and form each piece into a ball, pinching the seams on the underside, creating a smooth round top. Transfer dough balls to the prepared baking sheet, placing them close together but not touching. Cover with dish towel and let them rise for 30 minutes while preheating oven to 375ºF.
Brush tops lightly with egg wash and sprinkle with sea salt. Bake in preheated oven for 20 minutes or until golden brown.
Confetti Cauliflower


Ingredients:
cauliflower, water, green onions, yellow sweet pepper, cayenne pepper, salt, black olives, parmesan cheese

Directions:
spray a microwave safe casserole with veggie oil.
Place cauliflower florets in casserole.
Add water if needed.
Chop all the peppers and green onion and sprinkle over the cauliflower.
Sprinkle salt and cayenne over to taste.
Mix a little to distribute everything evenly.
Cover and microwave on high for about 4 minutes or until the cauliflower is tender crisp.
(depends on how much cauliflower is used].
If you do not have a turntable in the micro, you might want to stir once, halfway through.
Remove from oven and sprinkle olives and cheese over top.
Cover and microwave for 10 to 20 seconds or just until the cheese barely melts.
Remove from oven and let stand covered for 5 minutes before serving.
I cook this in the serving dish, it does not have a lid, so I cover it with plastic wrap, with just one tiny steam vent, cut in the centre.
Don't want to loose too much cooking steam.
Rice and Bean Bowl Dinner
Category: trusted-brands-recipes-and-tips
By Uncle Ben's

This dinner bowl recipe comes together in mere minutes and appeals to vegans and omnivores alike. To bring this meal together even faster, make the avocado-cilantro sauce earlier in the day. We like to keep the corn raw for extra crunch and a fresh flavor, but feel free to use cooked, frozen and thawed, or canned corn kernels, if that's what you prefer.

Ingredients:
1 tablespoon unsalted butter
2 (8.8 ounce) packages UNCLE BEN'S® READY RICE® Whole Grain Brown Rice
1 (15 ounce) can no-salt-added black beans, drained and rinsed
1 ½ medium avocados, divided
4 tablespoons cilantro, divided
3 tablespoons fresh lime juice
1 pint cherry tomatoes, halved
1 cup fresh corn kernels
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup tortilla chips

Directions:
Heat a large skillet over medium heat. Melt butter in skillet; add rice and beans, stirring frequently. Cook until heated through, about 3 minutes. Add water, as needed, to get rice to desired texture. Remove from heat; set aside. In a blender or mini food processor, combine 1/2 of an avocado, 2 tablespoons cilantro, and lime juice. Blend until sauce is thin. Add water if needed. In 4 separate bowls, evenly divide rice and bean mixture, tomatoes, and corn. Sprinkle with salt and pepper. Drizzle with about 2 tablespoons of avocado-cilantro sauce. Top evenly with remaining avocado and cilantro. Add 1 tablespoon crushed tortilla chips to each bowl.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 servings
Cinnamon Doughnut Holes


Ingredients:
Bisquick baking mix, sugar, vanilla, milk, sugar, cinnamon

Directions:
Combine pancake mix, sugar, vanilla and milk, stirring until blended.
Drop rounded half-teaspoons into hot fat, frying 4-6 balls at a time.
Fry until brown and drain on paper towels.
Roll warm doughnut balls in mixture of sugar and cinnamon.
For large amounts, mix and fry consecutive batches.
DO NOT DOUBLE THE RECIPE: The longer the batter stands, the more leavening power it loses.
Braised Pork With Apricots and Beer


Ingredients:
olive oil, carrots, celery, onion, garlic cloves, all-purpose flour, wheat beer, fresh thyme

Directions:
Preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven over high heat.
Sprinkle the pork with salt and pepper; working in two batches, brown the pork on all sides, 10 to 12 minutes total. Transfer the pork to a platter and set aside.
Add the carrots, celery, onions and garlic to the pot. Cook until the onions are tender, about 8 minutes. Stir in the flour. Cook for 1 minute more.
Pour in the beer and return the pork and collected juices to the pot. Add the apricots and thyme sprigs.
Bring to a simmer, cover the pot and place in oven for 45 minutes.
Remove the lid and continue cooking until the meat is very tender, about 45 minutes longer.
Skim off and discard any fat.  Discard the thyme sprigs.
Season with salt and pepper. Slice or shred the pork and serve with the sauce over egg noodles.
Egg Custard
Category: desserts
By The Angerers

This is one of my favorite foods when I am feeling blah. It is sweet and comforting and full of mild protein. Use custard cups or one casserole bowl.

Ingredients:
2 cups milk
2  eggs, beaten
½ cup white sugar
1 pinch salt
1 dash vanilla extract
1 pinch ground nutmeg  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups. Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

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

Calories: 130.4
Fat: 3.3 g
Saturated fat: 1.6 g
Carbohydrates: 20.7 g
Sugars: 20.7 g
Protein: 4.8 g
Cholesterol: 68.5 mg
Sodium: 56.7 mg
No-Flour Peanut Butter Bars


Ingredients:
honey, eggs, vanilla, baking soda

Directions:
"Use a fork to combine all ingredients in a mixing bowl. Spread the batter into a lightly greased 9" x 13" baking pan. Bake at 300 F for about 25 minutes or until the edges are nicely browned. Cool and cut into squares."
Victorian Farmhouse Iced Tea


Ingredients:
tea bags, boiling water, cold water

Directions:
Place teabags in a large measuring cup, pour boiling water over; steep for 5 minutes; remove tea bags.
Chill in a covered container.
AT SERVING TIME:  combine juice and cold water in a 2 quart serving pitcher; pour in tea; stir.
SERVING SUGGESTIONS:  serve over cubes or pour into punch bowl with an ice-ring.
Oh dahhling--this is just too, too!
Hot Cinnamon Buns (Marlboro Country)


Ingredients:
active dry yeast, water, milk, white sugar, butter, salt, eggs, all-purpose flour, butter, sugar, chili powder, ground cinnamon, ground coriander, ground allspice, ground cardamom, ground cloves, confectioners' sugar, milk, vanilla extract

Directions:
Dissolve yeast in warm water in a large mixing bowl.
Add milk, 1/2 cup sugar, 1/2 cup butter, salt, eggs, and 3 cups of flour; beat mixutre until smooth. Beat in additional flour as needed until a soft workable dough is formed.
Place dough onto a floured surface; knead until elastic and smooth not more than 5-7 minutes.
Place the doiugh in a buttered bowl; turning dough to butter all around. Cover and let rise in a warm place until doubled; approx 1.5 hours. Punch down; cover and let rest  about 5 minutes.
Turn dough out onto a floured surface; roll into a 16x18 inch rectangle. Spread with 1/4 cup softened butter.
Combine1/2 cup sugar and spices; sprinkle over dough. Sprinkle chocolate pieces over sugar.
Roll up frimly starting at the 16-inch side.  Pinch end to seal. Cut into 8 slices. Place in a greased 13x9 inch baking pan  (Optinally you can use a thin piece of monofilament line wrapped around the roll;pull the ends tight to make each cut without compressing the roll].
Let rise until doubled, about 40 minutes,. Bake in a 375 deg oven for 25-30 minutes.
Mix together Vanilla Glaze ingredients until smooth.
While warm spoon vanilla glaze over buns.
Tropical Crock Pot Chicken


Ingredients:
boneless skinless chicken breasts, pineapple tidbits, scallion, red bell pepper, Dijon mustard, soy sauce, garlic cloves, tarragon, pepper, paprika, salt

Directions:
Place the chicken pieces on the bottom of your slow cooker.
In a bowl, mix together all remaining ingredients.
Evenly pour over the chicken.
Cover and cook on low for 5-8 hours (depending on the chicken parts used] or cook on high for 3-4 hours.
Chinese Plum Sauce


Ingredients:
plums, onion, water, gingerroot, garlic, granulated sugar, rice vinegar, cider vinegar, salt, cinnamon, cayenne pepper, clove

Directions:
In large heavy saucepan, bring plums, onions, water, ginger and garlic to boil over medium heat; cover, reduce heat to low and simmer, stirring occasionally, until plums and onions are very tender, about 30 minutes.
Press through food mill or sieve and return to clean pan; stir in sugar, vinegar, coriander, salt, cinnamon, pepper and cloves.
Bring to boil, stirring; reduce heat to low and simmer until mixture reaches consistency of applesauce, about 45 minutes.
Fill and seal jars; process in boiling water bath for 30 minutes.
Makes about 4 cups
Beets and Greens Salad


Ingredients:
beets, red onion, olive oil, red wine vinegar, fresh pepper, sea salt

Directions:
Steam beets for 40-50 minutes.
In the last 10 minutes, add the greens on top.
Place greens in bowl. When beets are cool enough to handle, rub off skins and cut into slices, put in bowl.
Slice red onion thinly, add to bowl.
Dress salad with oil, vinegar, salt & pepper.  Toss well and chill for 4 hours or overnight.
ORZO Alla MILANESE


Ingredients:
dry white wine, saffron thread, low sodium chicken broth, olive oil, butter, orzo pasta, black pepper, sea salt

Directions:
In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process.
In another medium saucepan over medium heat, add oil and butter. When it’s hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle ½ cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately.
Protein Burger


Ingredients:
ground beef, ground flax seeds, eggs, butter, baking powder, onion, tomatoes

Directions:
1.	Preheat oven to 200 ° Celsius.
2.	Mix flaxseed, eggs, butter and baking powder.
3.	Form two buns (burger size] on a baking tray.
4.	Bake burger bun approximately 20 minutes in oven.
5.	Form 2 beef paddies.
6.	Fry beef paddies in the pan as desired.
7.	Cut burger bun and decorate with salat, tomato, onion and beef.
8.	At the end low carb ketchup, done.
9.     Find more low carb or high protein recipes on  www.proteinrezepte.com/en/.
Bare Cupboard Casserole


Ingredients:
ground beef, onion, water, tomatoes, dry pasta, monterey jack cheese

Directions:
Boil the pasta per package directions.  When done, drain off the water.
Meanwhile, brown the ground beef in a large pot.  (A frypan isn't big enough after adding the pasta.]  Add the chopped onions and saute with the beef until the onions are translucent.  Add the taco seasoning, water, chopped tomatoes, and cooked macaroni.  Simmer about 30 minutes or until the tomatoes start to fall apart.  Add 1 1/2 cup of the cheese and stir until it is melted.  Serve with a sprinkle of the reserved unmelted cheese on each bowl.
Acorda Alentejana (Portuguese Bread Soup)


Ingredients:
garlic cloves, cilantro, salt, water, eggs, olive oil, black pepper

Directions:
If the bread isn't already stale, spread the chunks on a baking sheet and dry out in a 250 degree F oven for about an hour.
Process the garlic, cilantro and 1/2 teaspoon salt to a paste in a food processor (or use a mortar and pestle if you feel like a workout]. Spoon into the bottom of a large, heatproof serving bowl or soup tureen.
Bring the water to a boil in a medium saucepan. Poach the eggs in it, one at a time, removing to a plate when the whites have set but the yolks are still runny.
Pour the still-boiling water (don't worry about any egg bits in it] over the garlic-cilantro paste in the bowl, stir to combine, and add the oil and more salt to taste.
Add the bread and let soak for 5 minutes. Taste and add more salt if necessary, or more water if it seems too thick; there should be broth to slurp.
Top the soup with the poached eggs and serve immediately.
Mashed Rutabaga With Carrots and Orange


Ingredients:
carrots, brown sugar, butter, nutmeg, salt, fresh ground pepper, parsley

Directions:
Peel rutabaga and carrots.
Cut int 3/4 inch chunks.
Cook separately in boiling water until tender, drain.
Mash each, either with potato masher or in a food processor.
Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste.
Sprinkle with parsley, if using.
Serve immediately or cover and reheat before serving.
Cheesy Tots
Category: side-dish
By SunnyDaysNora

These aren't your average tots! Loaded with cheese, they're yummy on their own or dipped in your favorite sauce. They freeze well for later use as well!

Ingredients:
2 ½ pounds russet potatoes, peeled
3 ounces grated Cheddar cheese
3 ounces grated fontina cheese
1 ½ teaspoons seasoned salt
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ cup all-purpose flour
4  eggs
2 cups panko bread crumbs
vegetable oil for frying
salt

Directions:
Bring a large pot of water to a boil. Add whole potatoes; boil until just soft, 15 to 20 minutes. Shred potatoes using a food processor. Transfer to a large bowl; allow to cool, about 10 minutes. Mix Cheddar cheese, fontina cheese, seasoned salt, garlic powder, and black pepper into potatoes until well combined. Shape 2 tablespoons of potato mixture at a time into thick disk shapes. Pour flour into a bowl. Whisk eggs together in a separate bowl. Pour panko into a separate bowl. Roll potato disks in flour, coat with egg, and roll in panko. Heat 2 inches oil in a heavy skillet to 350 degrees F (175 degrees C). Fry tots in batches until crispy and golden, about 4 minutes. Cool on a paper towel-lined tray, about 5 minutes. Season with salt.

Prep time: 25 mins
Cook time: 24 mins
Total time: 1 hr 4 mins
Yields: 48 tots

Calories: 251.4
Fat: 10.6 g
Saturated fat: 4 g
Carbohydrates: 33.7 g
Sugars: 1.1 g
Dietary fiber: 2.3 g
Protein: 10.1 g
Cholesterol: 77.7 mg
Sodium: 345.5 mg
Sweet Potato, Pumpkin and Adzuki Jelly Dessert (Macrobiotic)


Ingredients:
adzuki beans, salt, liquid sweetener, sweet potato, chestnuts, agar-agar, erythritol

Directions:
(Cooking Instructions for Adzuki Beans. If you are using a can of cooked adzuki beans, go to step 3.] Soak adzuki beans for 1-2 hours. Drain water and place in a pan with about 2 cups of fresh, cold water and a pinch of salt.
Cover and bring to a boil. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Drain.
Add 2 Tbsp liquid sweetener of your choice to the cooked adzuki beans and mix well.
Cut sweet potato and squash (wish skin on] into large chunks and steam until tender.
Cut the steamed sweet potato and squash into smaller chunks (about 3/4 inch square] and place them in an 8 – 8 inch square dish. I left the skins on but you can remove if you like.
Cut chestnuts in half (if using] and add them to the pan.
Spread adzuki beans on top.
Place 2 cups of cold water and 2 tsp of agar-agar powder in a pan and bring to a boil.
Reduce heat and stir constantly for 2 minutes to dissolve the powder. Turn off the heat.
Dissolve 4 Tbsp of sugar and immediately pour into the square pan.
Let it cool and refrigerate for a few hours until set.
Infuse love, slice and serve!
Strawberry-Kiwi Sorbet


Ingredients:
kiwi fruits, strawberry, water, sugar

Directions:
Peel kiwis and cut each one into sixths.
Arrange kiwis and strawberries on a plate in a single layer.
Cover, and place in the freezer for at least 1 hour, until frozen solid.
Place frozen fruit in a food processor with remaining ingredients.
Using the steel blade, process until smooth.
Serve right away.
(This can also be made in a blender, but you'll need to add enough water for it to blend, giving it the consistency of a very thick fruit drink.].
Creamy Quinoa With Blueberries (Vegan)


Ingredients:
quinoa, water, coconut milk, ground cinnamon, ground cardamom, salt, vanilla extract, fresh blueberries, frozen blueberries, pecans

Directions:
Combine quinoa and water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer for 12–15 minutes. I cooked the quinoa a solid 15 minutes then set aside for 5 minutes. Spoon into bowls and use the same pan to warm the coconut milk.
In the same pan you cooked the quinoa, warm the coconut milk, cinnamon, cardamom and dash of salt. Remove from heat and if using, stir in the vanilla extract.
Pour the coconut milk around the edges of the quinoa. Top with the blueberries (or other berry of choice], hemp seeds and toasted pecans.
Crockpot Black Bean Tortilla Soup


Ingredients:
black beans, diced tomatoes with green chilies, onion, garlic clove, vegetable broth, chicken broth, ground cumin, chili powder, frozen corn, cilantro, corn tortillas

Directions:
Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
Preheat oven to 400°F  Lightly spray both sides of tortillas with nonstick cooking spray.  Cut into thin strips (about 2.5" x 0.5"] and spread onto baking sheet.  Bake, turning occasionally until crisp, 5-10 minutes.
Sprinkle tortilla strips over hot soup and serve immediately.
Barbeque Meatloaf


Ingredients:
ground beef, prepared mustard, Worcestershire sauce, ketchup, vinegar, brown sugar, cayenne pepper, salt, egg, onion, garlic clove, bacon fat, ketchup, vinegar, brown sugar, Worcestershire sauce, prepared mustard, black pepper, salt

Directions:
Preheat oven to 375 degrees.
Grease a loaf pan with bacon fat
In a medium-large mixing bowl, put all main ingredients in and mix until it’s sticky and combined. Don’t over-mix though, or you’ll have pelletloaf, not meatloaf.
Put into the loaf pan, smooth the top out a bit if you would like. Bake for an hour or until it reaches 165 degrees on a meat thermometer.
While it’s in the oven, mix up the sauce ingredients. Just before meatloaf is done (10 minutes or so], spoon/brush sauce over the top, return to oven and let it go in there for the remaining time/temperature. Voila. You have meatloaf.
Mediterranean Cheese Strata


Ingredients:
dried tomatoes, low-fat milk, eggs, green onions, black olives, fresh parsley, fresh basil, fresh thyme, fresh oregano, garlic powder

Directions:
Preheat oven to 180 degC.
Lightly butter 24cm pie plate.
Place the semi dried tomatoes on a paper towel and pat to dry the oil off them.
Cut them in half.
Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well.
Add the bread and stir until moistened.
Transfer the mixture to the prepared pie dish.
Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes.
Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes.
Cut the strata into wedges.
Serve with a salad of mesclun mix.
Caribbean Rice Salad


Ingredients:
curry powder, turmeric, salt, black pepper, water, plain yogurt, raisins, onion, cider vinegar, cooked rice, red bell pepper, green bell pepper

Directions:
In a medium mixing bowl, combine the curry, turmeric, salt and pepper. Mix well., Add the water, yogurt, raisins, and onion. Stir until well blended., Mix in the cider vinegar, rice, and diced peppers., Stir until combined, cover and refrigerate for 24 hours., Makes eight 4-ounce servings.
Healthy Homemade Granola Cereal


Ingredients:
old fashioned oats, wheat germ, sunflower seeds, cinnamon, pecans, brown sugar, salt, honey, water, vanilla, raisins

Directions:
In a large bowl, combine the oats, wheat germ, sunflower seeds, cinnamon, pecans, brown sugar and salt (if using]; mix well.
In another bowl, mix the oil, honey, water and vanilla.
Pour the liquid mixture over the dry ingredients and mix well.
Spread over a jelly-roll pan sprayed with nonstick spray.
Bake at 300°F for 50-60 minutes, stirring every 15 minutes.
The last 10-15 minutes add the raisins.
The granola will brown as it cooks.
Cool in pan on wire rack.
Store in an airtight container.
ENJOY!
Spiced Parsnip Soup


Ingredients:
olive oil, parsnip, onion, garlic clove, ground nutmeg, ground fennel, ground ginger, white wine, sour cream, flat leaf parsley

Directions:
Heat a little oil in a saucepan add onions and garlic, Heat through until onions are tender and transparent in colour. Remove onions/garlic from the  pan and set aside.
Add parsnip to the used saucepan amd cook, stirring occasionally until browned. (A little more oil may be needed in the pan].
Add the onion/garlic mix back to saucepan and add the spices, stir in well and cook for a further minute or until fragrant.
Add the wine amd stir until any brown deposits on the side or bottom of the pan are removed and mixed into the wine. (deglaze the pan] then add chicken stock. Simmer for 5 minutes or until parsnip is tender.
Add sour cream and using  a stick blender or processor ~ process mix until the soup until smooth.
Season with salt and pepper (optional].
Serve sprinkled with parsley.