xiaoxl/recipe_data huggingface dataset:
Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)


Ingredients:
dried figs, raisins, dark rum, orange zest, lemon zest, unsalted butter, flour, baking soda, eggs

Directions:
Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
Heat oven to 350°F  Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes.  Add the eggs one at a time, beating well after each addition.  Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
Transfer batter to prepared pan and smooth the top with a rubber spatula.  Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes.  Unmold cake onto a wire rack and let cool completely before slicing.
Yakisoba


Ingredients:
"soy sauce"

Directions:
Cut semi-frozen steak into thin bite size pieces and stir-fry over medium heat  until thoroughly browned, heat 2 quarts water to rapid boil while stir-frying  meat.
Add 1 to 2 seasoning packets of seasoning mix from noodles to steak.
Add  Ramen noodles to water and boil 3 minutes.
While cooking noodles, add vegetables  and soy sauce to taste to steak and heat thoroughly.
When noodles are done,  drain and add to steak and vegetable mixture.
Salt and pepper to taste.
Note:  Chicken, pork or shrimp can be substituted for steak.
Sophie's Shepherds Pie
Category: meat-and-poultry
By SophieScott

This is a hearty English meal, made with lamb mince, hence the name! Although it is called a pie it doesn't use any pastry and is so cheap, quick and easy to make, you'll enjoy making it! This is a 'larder cupboard' recipe, which means you can substitute for whatever you have handy in the cupboard!

Ingredients:
4 large baking potatoes, peeled and cubed
1 tablespoon butter
¼ cup milk
2 pounds ground lamb
1 tablespoon Worcestershire sauce
1 cube beef bouillon
12  button mushrooms, sliced
1  onion, finely chopped
1 (16 ounce) can baked beans
1 (12 ounce) can canned diced tomatoes
3 tablespoons brown gravy mix  (Optional)
1 (15 ounce) can carrots, drained  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then cook over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash with butter and milk to your desired texture. Meanwhile, crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish. Mix the baked beans, diced tomatoes, gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns. Bake for 10 minutes in the preheated oven, until the top is browned and crisp.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 1143.6
Fat: 57.9 g
Saturated fat: 25.6 g
Carbohydrates: 103.9 g
Sugars: 19.1 g
Dietary fiber: 15.6 g
Protein: 54.7 g
Cholesterol: 174.7 mg
Sodium: 1215.1 mg
Refreshing Picnic Tea


Ingredients:
water, tea bags, cinnamon stick, sugar, lemon slices

Directions:
Bring 5 cups Water to a boil in a medium saucepan, remove from heat., Add Tea Bags and Cinnamon Stick to Water and let stand 5 minutes., Remove Tea Bags., Add Sugar and stir to dissolve., Stir in Orange Juice and Lemonade Concentrates., Pour Tea Mixture into pitcher., Add remaining 5 cups Water and stir well., Chill 4 hours, or until cold., Discard Cinnamon Stick., Fill glasses with ice and pour tea., Garnish each glass with one Lemon Slice., Serve!
Kale and Butternut Squash Gratin


Ingredients:
kale, garlic cloves, coarse salt, black pepper, nutmeg, allspice, fresh thyme, heavy cream, panko breadcrumbs, parmigiano-reggiano cheese

Directions:
Preheat the oven to 400 degrees. Use butter to lightly grease a large (2 1/2-quart] gratin dish.
Peel the squash, then cut it crosswise into 1/4-inch-thick slices.
Heat the oil in a large skillet over medium-high heat. Add the kale, still slightly damp, and cook, stirring occasionally, for about 3 minutes, until it has wilted. Add the garlic and cook, stirring, for 45 to 60 seconds, until it is fragrant.
Place half of the sliced squash in the prepared gratin dish; season with salt and pepper to taste.
Combine the nutmeg, allspice and thyme in a small bowl.
Place the kale over the squash and sprinkle with half of the nutmeg-thyme mixture. Top with the remaining squash and sprinkle with the remaining nutmeg-thyme mixture.
Pour the cream over the vegetables; cover the gratin dish tightly with aluminum foil. Bake for about 45 minutes, until tender.
While the vegetables are baking, combine the panko bread crumbs and Parmigiano-Reggiano cheese in a small bowl.
Reduce the oven temperature to 375 degrees. Discard the foil from the gratin dish and use a spatula to press down on the mixture. Sprinkle the bread crumb-cheese mixture over the vegetables. Return to the oven and bake, uncovered, for about 10 minutes, until golden brown. Transfer to a wire rack to cool for at least 10 minutes before serving.
About Kale:
It's best to buy kale just before you are going to use it, because it tends to get flabby and bitter after a few days' refrigeration. Store it in an open plastic bag in the coldest part of the fridge.
Pizza Crust for Bread Machine
Category: bread
By Marian Collins

A crusty, chewy pizza crust!  Our family's favorite! Try make two pizza crusts at once by removing the dough from the machine once it hits the rise cycle and place in a separate bowl. Now you are ready to begin the second crust!

Ingredients:
1 ¼ cups warm water (110 degrees F/45 degrees C)
2 cups all-purpose flour
1 cup semolina flour
½ teaspoon white sugar
1 teaspoon salt
2 teaspoons olive oil
2 teaspoons active dry yeast

Directions:
Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle. Remove after rise cycle and use with your favorite pizza recipe.

Yields: 1 large pizza crust

Calories: 85.5
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 16.3 g
Sugars: 0.2 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Sodium: 195.3 mg
The Unbelievable Brownie


Ingredients:
butter, sugar, eggs, vanilla extract, flour, walnuts, chocolate chips, vanilla

Directions:
Preheat oven to 325°. Grease an 8 or 9-inch square baking pan. In a medium bowl, beat together butter, sugar, eggs and vanilla until light and fluffy. Beat in melted chocolate. Add flour, beating until well blended. Stir in walnuts . Spread evenly in greased baking pan Bake 25-30 minutes. Do not overbake. Cool in  minutes and then frost.
Frosting: Place 1 cup chocolate chips in blender. In a small saucepan, heat 1/2 cup of whipping cream until hot. Quickly pour cream into blender. Add 1 tsp vanilla extract; blend until chocolate melts and mixture is smooth and glossy. Refrigerate until set before cutting into squares.
Easy Cheese Pizza


Ingredients:
olive oil, mozzarella cheese, parmesan cheese

Directions:
Set one oven rack to lowest position and another oven rack to the middle position.
Place a rimless baking sheet onto the bottom rack, then set oven to 500 degrees.
Meanwhile roll out the pizza dough into a 12-inch circle then brush with olive oil.
Carefully remove baking sheet from oven (leaving oven temperature to 500 degrees] then slide the dough onto the preheated baking sheet using a spatula as a guide].
Bake crust on BOTTOM RACK for 8 minutes.
After the 8 minutes remove from oven and spread the pizza sauce into an even layer over the crust leaving about a 1/4-inch border.
Top with mozzarella cheese and then sprinkle with Parmesan cheese on top.
Bake MIDDLE OVEN RACK for an additional 10-12 minutes or until crust is golden brown and the cheese melts.
Using a pizza cutter slice into 12 wedges.
Spooky Calzone Snake
Category: meat-and-poultry
By prttimecook

I came up with this idea for Halloween. I baked it in an S shape after combining an egg yolk with food coloring (I made several colors with several yolks) and painted to make a colorful striped snake.  I used various food items to make a tongue, nostrils, and eyes (olives, peppercorns, fruit roll-up, etc). It was a hit with the kids! Serve with spaghetti sauce for dipping.

Ingredients:
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
2 tablespoons olive oil
1 ½ teaspoons kosher salt
3 cups all-purpose flour, divided
1 cup ricotta cheese
2 cups shredded mozzarella cheese
¼ cup grated Parmesan cheese, or to taste
1 (4 ounce) package sliced pepperoni
1 tablespoon chopped fresh parsley
½ teaspoon Italian seasoning
½ cup sliced black olives  (Optional)
½  green bell pepper, cut into strips  (Optional)
½ cup sliced fresh mushrooms  (Optional)
1  egg
1 tablespoon water

Directions:
Dissolve the sugar in the warm water in the bowl of a stand mixer fitted with a dough hook. Sprinkle the yeast over the water, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Stir in the oil, salt, and 2 cups of flour, and mix on Low until the mixture forms a wet dough. With the machine running, add 1 cup of flour, 1/4 cup at a time, and knead until the dough pulls away from the sides of the bowl into a ball. Knead for 3 to 5 more minutes, until the dough is smooth and elastic. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Combine the ricotta, mozzarella, and Parmesan cheeses, pepperoni, parsley, Italian seasoning, olives, green pepper, and mushrooms in a large bowl, and set aside. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Punch down the dough, and roll it out into a long, flat strip about 9 inches wide by 30 inches long. Spoon the filling mixture down the center of the dough strip, leaving about 1 inch on all sides for sealing. Pull edges of the dough together; pinch to seal and form a long, filled roll. Place the roll, seam side down, onto the parchment paper in a snakey "S" shape, and tuck the ends underneath to seal. Beat the egg in a bowl with 1 tablespoon of water, and brush the egg wash over the calzone. Bake in the preheated oven for 30 to 35 minutes, until the calzone is golden brown. Let cool for 5 minutes before cutting into individual slices.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 5 mins
Yields: 14 servings

Calories: 216.8
Fat: 9.7 g
Saturated fat: 3.6 g
Carbohydrates: 22.1 g
Sugars: 0.7 g
Dietary fiber: 1.1 g
Protein: 9.9 g
Cholesterol: 33.3 mg
Sodium: 512 mg
Cauliflower-Italian Sausage Casserole


Ingredients:
olive oil, garlic cloves, head cauliflower, Italian tomatoes, Italian parsley, panko breadcrumbs, parmesan cheese, salt

Directions:
Preheat oven to 375 degrees Fahrenheit. Heat a large dutch oven on medium high. Add 2 tablespoons of olive oil along with the sausage and onions. Cook, breaking up the sausage as you go, about 10 minutes, adding garlic halfway through. Remove mixture from pan and set aside.
Add cauliflower to the reheated pot and brown on both sides, about 2 to 3 minutes, seasoning to taste with salt and freshly ground black pepper.
Add the broken up tomatoes with their liquid, along with the cooked sausage mixture. Bring simmer and adjust for seasoning. Mix in half the parsley and spread the mixture in to a 13x9 baking dish.
In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, and remaining parsley. Sprinkle the mixture evenly over the top of the sausage  and cauliflower and bake until golden brown on top and crispy on top, about 30 minutes. Remove from the oven, let sit for 5 to 10 minutes, then serve.
Huge Batch of Whole Grain Pancakes


Ingredients:
all-purpose flour, whole wheat flour, cornmeal, quick oats, sugar, baking powder, baking soda, salt, cinnamon, eggs, milk, unsweetened applesauce, chocolate chips

Directions:
"Mix all dry ingredients, except chocolate chips.  Add the wet ingredients and mix just until combined.  Cook on hot griddle about 2 minutes per side.  Before flipping over put chocolate chips on pancakes to look like smiling faces.  Then flip and cook on other side.  I can cook 8 at a time so it takes about 20 minutes to cook the entire batch.  Note:  You can mix the dry ingredients and keep on hand to make smaller separate batches."
The Best All Purpose Deep Fry Batter


Ingredients:
flour, cornstarch, baking powder, beer, salt, pepper, garlic powder, flour

Directions:
Mix all dry ingredients, except the extra flour, whisk together.
Add beer and only mix lightly.
DO NOT over mix. If there are flour lumps just squish with the back of a spoon.
You want the mix to be blended but not overmixed as it will not 'puff up' when deep-frying.
For fish,shrimp, and 'meaty or wet' items I usually towel dry them and dredge them in the additional flour.
Then dip and cover in mixture. Let the excess drip off and when putting any item in the deep fryer -- use tongs.and dip whatever you are deep frying in the oil for about 10 seconds, then release.
This prevents the food from sticking to the bottom of the fryer. (Took us a while to learn that technique].
When it comes to fish or something long or big -- I just put the first inch or 2 in and let it bubble for a few seconds so that I know it won't sink to the bottom and stick. (I truly hated that with deep frying].
Apple and Brown Sugar Corned Beef
Category: world-cuisine
By tonmeilleurami

I make this every year for my family on St. Patrick's Day. Delicious and filling!

Ingredients:
4 cups apple juice
½ cup brown sugar
1 tablespoon prepared mustard
2 (3 pound) corned beef briskets with spice packets
20 small red potatoes, scrubbed
4  carrots, cut into chunks
2  onions, cut into 8 wedges
1 head cabbage, cored and cut into large chunks

Directions:
Pour the apple juice into a large slow cooker, and mix in the brown sugar and mustard, stirring until the brown sugar has dissolved. Mix in the contents of the spice packets, and lay the briskets into the apple juice mixture. Top with red potatoes, carrots, onions, and cabbage chunks. Push all ingredients into the liquid. Cover and cook on High until corned beef is very tender, 4 to 5 hours; or cook on Low for 8 to 10 hours. Slice meat thinly across the grain, and serve with vegetables.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 4 hrs 15 mins
Yields: 2 briskets

Calories: 671.9
Fat: 23.5 g
Saturated fat: 7.8 g
Carbohydrates: 87.2 g
Sugars: 28.3 g
Dietary fiber: 10.5 g
Protein: 30.5 g
Cholesterol: 116.8 mg
Sodium: 1437.6 mg
Apple Cider Chicken


Ingredients:
all-purpose flour, salt, pepper, boneless skinless chicken breasts, olive oil, apple cider, cider vinegar, tart apple, raisins, gingerroot

Directions:
In a small bowl, combine flour, salt and pepper, mix well.
Sprinkle mixture on both sides of chicken.
Heat oil in large frypan over medium high heat until hot.
Add chicken, cook until browned on both sides.
Add apple cider, vinegar, quartered tart apple, raisins and gingerroot, mix well.
Reduce heat to medium low, cover and simmer 5-10 minutes  or until chicken is no longer pink in center.
Remove chicken and apple from frypan, place on serving platter, keep warm.
Increase heat to high, bring cider mixture to a boil, stirring constantly.
Cook until slightly thickened.
Pour mixture over chicken and apple.
Brussels Sprouts 'n Potatoes


Ingredients:
onion, butter, margarine, potato, Brussels sprout, bay leaf, parsley

Directions:
For the Brussels sprouts, make sure they are cleaned and x on the stem,or cut in half if large.
Melt butter (margarine] in a skillet and over medium heat cook the onions and the potatoes with the bay leaf, stirring often until the onion is tender 2-3 minutes.
Add Brussels sprouts and stock; cover and cook for about 8 minutes.
Add red pepper cook 2 minutes or until the potatoes and sprouts are tender and the red pepper is still crisp.
Season with salt and pepper.
Remove bay leaf.
Garnish with chopped parsley and serve.
For vegetarian, use the water not the chicken stock.
Scallops Marinara With Spinach Linguine


Ingredients:
sea salt, olive oil, sea scallops, garlic cloves, tomato sauce, red pepper flakes, fresh basil leaves, fresh Italian parsley, fresh lemon, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions.
In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside.
To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper.
Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.
(Very) Simple Fried Rice


Ingredients:
white rice, eggs, green onions, garlic cloves, soy sauce, salt, ground pepper, peas, carrot, corn kernel

Directions:
Whip eggs until they are frothy. Scramble, then set aside.
Steam carrots until slightly soft (about 5 minutes]. If using frozen peas & corn, run under hot water to thaw.
Break up any clumps in the rice. Over medium-high heat, heat oil in a large pan or wok. Add rice and stir for about 1 minute, until heated through. Reduce heat to medium.
Add soy sauce, garlic, salt & pepper. Stir-fry for 1 minute.
Add onions, peas, corn, carrots and eggs. Stir-fry for 1 minute, until heated through.
Sweet Adeline's Homemade Salad Dressing


Ingredients:
cider vinegar, garlic granules, salt, black pepper, sugar

Directions:
"Combine all ingredients in a salad dressing container and shake well.  Use as you would any other dressing.  Store unused dressing in the refrigerator."
Crispy Ginger Cookies


Ingredients:
butter, white sugar, egg, self-raising flour, ginger

Directions:
Preheat oven to 180º Celsius (356º Fahrenheit].
Use an electric beater to beat the butter and sugar together. Beat until the mixture is combined and has become creamy.
Add the egg and continue to beat well.
Add the flour, crystallised ginger and half of the cornflakes (1 cup]. Mix together with either a spoon or your hands.
On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
Grease a baking tray with cooking spray/butter or cover with baking paper. Put the cornflake covered balls on the tray about 5cm apart from each other. Flatten the top of the ball with a fork gently.
Bake for 10-20 minutes until the cookies are firm and have a light, golden color.
Leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool. The cookies start to really crispen once cooled.
"Everything" Seasoning
Category: everyday-cooking
By lutzflcat

Save yourself some money and start mixing up your own all-purpose "everything" seasoning. It's good on bagels, scrambled eggs, hot popcorn, chaffles, mac and cheese, Bloody Marys, cheese balls, bread, buns, etc.

Ingredients:
1 tablespoon poppy seeds
1 tablespoon sesame seeds
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
1 teaspoon kosher salt, or more to taste

Directions:
Mix together poppy seeds, sesame seeds, dried garlic, dried onion, and salt in a small bowl. Transfer to an airtight jar.

Prep time: 5 mins
Total time: 5 mins
Yields: 6 servings

Calories: 22.1
Fat: 1.4 g
Saturated fat: 0.2 g
Carbohydrates: 2.2 g
Sugars: 0.4 g
Dietary fiber: 0.6 g
Protein: 0.8 g
Sodium: 321 mg
Oriental  Pork Wrappers


Ingredients:
pork sausage, green onions, soy sauce, hoisin sauce, garlic, wonton wrappers, Chinese hot mustard

Directions:
In a medium bowl, combine sausage, green onions, soy sauce, hoisin sauce and garlic.
Place 8 wonton wrappers on a clean surface and brush edges with water.
Place 1 tablespoon of mixture in the center of each wrapper.
Gather edges of wrapper together over filling.
Press edges of wrappper together enclosing the filling completely.
Repeat with remaining wrappers and filling.
Place a collabsible metal steamer rack in a large wide pot.
Fill pot with 1/2 inch of water.
Spray steamer with non-stick cooking spray.
Bring water to a simmer.
Working in batches, arrange dumplings on rack 1" apart.
Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes.
Watch the water level and add more as needed.
Transfer dumplings to a platter and serve with dipping sauces.
Soft Flour Tortillas


Ingredients:
strong white flour, warm water, olive oil, salt

Directions:
In a mixing bowl, combine all ingredients and knead well with hands to form ( If the dough is too dry, add another table spoon or two of water ].
Wrap up the dough tightly and rest it for 30 minutes at room temperature.
Divide the dough into 12 golf ball sized balls and roll out on a floured surface to about 6 inches in diameter.
Heat a non- stick pan over medium heat. Place tortillas in the dry pan for about 1 to 2 minutes.
When you see bubbles on the top , flip the tortillas over and cook for about 20 seconds .
Soft and nicely brown-dotted tortillas. Ready to serve!
Bananas in Caramel Sauce
Category: desserts
By Sarah Hand

A delicious, fast dessert. Impressive served when the sauce is still bubbling! Serve with coconut ice cream, if desired.

Ingredients:
½ cup butter
1 cup superfine sugar
1 ¼ cups heavy cream
4  bananas, peeled and halved lengthwise

Directions:
Melt butter in a large, heavy skillet over medium heat. Stir in sugar and cook, stirring, until sugar is melted and light brown. Slowly stir in the cream (mixture will bubble up). Let mixture boil 1 minute, then reduce heat to low. Place the bananas in the pan and cook until heated through, about 2 minutes. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 758.6
Fat: 50.9 g
Saturated fat: 31.8 g
Carbohydrates: 79 g
Sugars: 64.5 g
Dietary fiber: 3.1 g
Protein: 3.1 g
Cholesterol: 162.9 mg
Sodium: 193.4 mg
Raspberry Tarts


Ingredients:
pitted dates, hazelnuts, raspberries, coconut oil, maple syrup

Directions:
Place the dates in a bowl of boiling hot water and leave for 15 minutes to soften.
Drain the dates, then put in a food processor along with the rest of the base ingredients and blitz until combined.
Press the base ingredients into the bottom of your pastry tins, then refrigerate whilst you make the filling.
Add all the ingredients for the filling to a food processor and blitz until smooth.
Add the filling into the pastry cases, then freeze until set (approx 20-30 minutes].
Top with fresh blueberries, then serve.
Hash Browns Potato Casserole


Ingredients:
onion, green onions, cheddar cheese, sour cream, mayonnaise, seasoning salt, garlic powder, black pepper, frozen hash brown potatoes, butter

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
in a large bowl mix together first 9 ingredients using a wooden spoon until well blended, then season with black pepper to taste.
Add in the thawed hash browns and mix to combine.
Transfer to baking dish.
At this point you can cover and refrigerate to bake the next day, top with the cornflake before baking.
In a small bowl mix the cornflakes with with melted butter then sprinkle over the top of the casserole.
Bake for about 50 minutes to 1 hour.
Delicious!