xiaoxl/recipe_data huggingface dataset:
Rosemary Roast Lamb With Herbed Potatoes


Ingredients:
olive oil, boneless leg of lamb, garlic cloves, fresh rosemary, grainy mustard, salt, fresh ground black pepper, white wine, olive oil, salt, potatoes, herbs

Directions:
Rosemary Roast Lamb - Using a small sharp knife, make incisions all over the lamb and insert slivers of garlic.
Combine half the pure olive oil and mustard together to make a paste and use to coat lamb.
Break rosemary into small sprigs and insert int he incisions so they poke out and place in a roasting pan, sprinkle with pepper and pour 1 cup wine into the base of the pan and roast at 200C for 1 1/4 hours, basting occasionally and adding more wine if needed.
Remove lamb and rest on a board covered with foil for 15 minutes before carving.
Meanwhile, deglaze pan with remaining wine and stir in remaining oil and any juices from carved lamb, season and serve over lamb slices.
Herbed Potatoes - Cut potatoes into large chunks and bring to the boil in a saucepan of salted water and cook for 10 minutes or until just starting to become tender and drain an allow to dry.
Scrape the potatoes with a fork to rough up the surface.
Heat the olive oil in a roasting pan at 200C then toss in the potatoes ensuring they are well coated and season with salt and roast for 40 minutes, shaking the pan occasionally, until crisp and golden and sprinkle with herbs just prior to serving.
Mustard Relish


Ingredients:
cucumbers, bell pepper, onions, white vinegar, horseradish, French's mustard, salt, celery seed, ground ginger, white sugar

Directions:
Peel and seed cukes and finely chop.
Finely chop onions and peppers.
Place in a colander and drain for 1 hour-squeeze and toss into a large pot.
Add vinegar, mustard, horseradish, salt, celery seed and ginger.
Add pectin and mix WELL.
bring to a full rolling boil and all the sugar.
Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also.
Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space.
Process for 10 minutes at altitudes up to 1000 feet.
Pickled Macaroni Salad


Ingredients:
macaroni, cider vinegar, white sugar, parsley flakes, dry mustard, black pepper, onion, cucumber, green pepper, pimentos

Directions:
Cook macaroni per package directions. Drain well and return to pot and pour 1/2 cup of the oil over the macaroni, mix well and let cool completely.
Mix the vinegar with the sugar, parsley, garlic salt, dry mustard and black pepper.
Add the other 1/2 cup of oil and mix well.
Chop or slice vegetables into bite size pieces and add to vinegar mixture with the jar of pimentos.
When Pasta is cooled, add rest of ingredients an chill for no less than 2 hours.
Green Tea Muffins
Category: bread
By SharBaker

A delicious, rich muffin with the essence of green tea.

Ingredients:
1 ⅔ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon matcha green tea powder, or to taste
½ cup white sugar
1  egg
⅓ cup melted butter
1 cup milk
¼ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the flour, salt, baking powder, matcha, and sugar together in a mixing bowl; set aside. Whisk together the egg, melted butter, and milk in another bowl. Stir the milk mixture into the flour mixture until just moistened. Stir in walnuts. Divide the batter among the prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the muffin tin for 5 minutes, then remove to cool on a wire rack.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 173.7
Fat: 7.7 g
Saturated fat: 3.8 g
Carbohydrates: 23.1 g
Sugars: 9.4 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 30.7 mg
Sodium: 188.6 mg
Ham & Veggie Skillet


Ingredients:
butter, fresh green beans, frozen green beans, frozen hash brown potatoes, cooked ham, black pepper, seasoning salt, table salt

Directions:
Melt butter in a large skillet (electric skillet works great].
Add potatoes & beans.
Season with pepper & seasoning salt to your liking.
Saute until fork tender (about 15-20 minutes].
Add ham, cook 2 minutes.
Sprinkle with cheese & let stand until melted.
Martha Stewart's Linzer Tart With Lingonberry (Or Raspberry) Jam


Ingredients:
bittersweet chocolate, granulated sugar, all-purpose flour, ground cinnamon, salt, unsalted butter, egg, fresh lemon juice, confectioners' sugar

Directions:
Heat oven to 350 degrees. Break chocolate into small pieces.  In the bowl of a food procesor, combine chocolate, sugar and almonds and pulse until finely ground, about 45 seconds.
Add flour, cinnamon, and salt, pulsing 3 or 4 times to combine.  Add butter, pulsing until mixture resembles coarse meal. Transfer to a bowl.
In a small bowl, combine egg and lemon juice.  Add to flour mixture, stirring with a fork until mixture comes together.
Place an 8-inch springform pan or bottomless tart ring on a parchment lined baking sheet.  Press about two-thirds of the dough into the ring, forming a 1/2 inch thick crust.  Crust should be thicker on the edges, coming to a height of 1 inch on the ring.
Using a rubber spatula, spread jam evenly over bottom of crust.
Divide remaining dough into quarters.  Flour work surface and hands well, and roll dough into long thin ropes about 1/3 inch in diameter.  Arrange decoratively along top of tart, pressing gently to slightly flatten ropes.
Bake tart until golden brown around the edges, about 50 minutes.  Let cool to room temperature.  Chill and dust lightly with confectioner's sugar before serving.
Meatloaf Like Boston Market


Ingredients:
tomato paste, barbecue sauce, sugar, ground beef, egg, salt, onion powder, pepper, garlic powder

Directions:
Preheat oven to 375 degrees.
Boil tomato paste, BBQ sauce, and sugar in a saucepan.  Once it boils remove from heat.
In a large bowl, add the meat, egg and 1/4 cup of the sauce.
Mix well with your hands.
Add the breadcrumbs, salt, onion powder, pepper, garlic powder to the meat and use your hands to mix well.
Place the meat mixture into a loaf pan.  (I like the 2 piece kind that drains the fat.].
Place the remaining sauce on top of the meatloaf.
Bake meatloaf for one hour and let rest before slicing.
Lemon Bars


Ingredients:
all-purpose flour, confectioners' sugar, salt, butter, eggs, granulated sugar, all-purpose flour, fresh lemon juice

Directions:
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 by 2-inch pan.
Make the crust by combining the flour, confectioners' sugar, and salt in a large bowl. Cut in the butter to make a crumbly mixture. Press the mixture into the prepared pan. You may need to dip your fingers into a little flour or confectioners' sugar to keep the dough from sticking to your fingers. Bake for 20 minutes.
Meanwhile, to make the filling, mix the eggs, granulated sugar, flour, and lemon juice. Pour this over the baked crust and bake for 25 minutes longer. Sprinkle with confectioners' sugar, if desired, when the bars are done.
Pan-Fried Snapper Fillet With Fresh Grape Salsa


Ingredients:
red snapper fillets, olive oil, salt, pepper, seedless grapes, cherry tomatoes, red onions, cilantro, lemon, garlic, chili peppers

Directions:
Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.
Arrange onto a serving platter and top with the prepared grape salsa.
Garlic Lover's Pizza Crust for the Bread Machine
Category: bread
By KATHYP100

A delicious chewy crust with the wonderful flavor of garlic baked right in! Quick and easy-to-make recipe for the bread machine. The recipe can be doubled to make 2 pizzas.

Ingredients:
6 fluid ounces lukewarm water
2 tablespoons olive oil
3 cloves garlic, minced
2 cups bread flour
1 teaspoon white sugar
½ teaspoon salt
2 teaspoons active dry yeast

Directions:
Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start. When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes. Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust. Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

Prep time: 10 mins
Cook time: 20 mins
Total time: 1 hr 5 mins
Yields: 1 14-inch pizza crust

Calories: 36.5
Fat: 3.4 g
Saturated fat: 0.5 g
Carbohydrates: 1.3 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Sodium: 146.8 mg
Oven Beef and Gravy (Awesome)


Ingredients:
beef sirloin steaks, water, onion, beef bouillon cube, rosemary, celery seed, flour, fresh ground pepper, salt

Directions:
Boil water then dilute bouillon cube (set aside this broth].
Slice onion into rings, and cut up mushrooms (place in bowl and set aside].
cut steaks to desired serving size (I cube them.].
Coat steak pieces in flour, then salt and pepper them well.
Heat oil in large frying pan on med high.
Place meat in oil and sear till brown (2 minutes usually works].
Remove meat from oil and place into a glass casserole dish.
Leave oil on heat and and 1/4 cup of flour and stir in left over hot oil then quickly add mushrooms and onions.
Stir in heat till browning slightly, then slowly stir in broth.
Let this thicken slightly then pour over meat.
In casserole dish of meat and grave stir in rosemary and celery seed.
Cover and cook in preheated oven at 325 degrees for 2 1/2- 3 hours (meat will be very tender].
Bourbon (or Rum) Raisins


Ingredients:
raisins, Bourbon

Directions:
Find a mason jar or other glass container with a tight-fitting lid.
Place the raisins in the jar.
Pour the bourbon (I use Maker's Mark]over the raisins--enough to cover them.
Give them a shake and close up the jar.
Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump], inverting the jar occasionally to make sure all the raisins are getting coated.
Voila!
For bourbon or dark rum, I suggest dark raisins.
For white rum, I suggest golden raisins.
Amaretto Peach Cheesecake


Ingredients:
margarine, sugar, egg, unbleached all-purpose flour, cream cheese, sugar, unbleached all-purpose flour, eggs, almond flavored liqueur

Directions:
Combine margarine and sugar until light and fluffy.
Blend in egg.
Add flour; mix well.
Spread dough onto bottom of 9-inch springform pan.
Bake at 450 degrees F., 10 minutes.
Combine cream cheese, sugar and flour; mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Add peaches and liqueur; mix well.
Pour over crust.
Bake at 450 degrees F., 10 minutes.
Reduce oven temperature to 250 degrees F.; continue baking 65 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Garnish with additional peach slices and sliced almonds, if desired.
Chicken Alfredo
Category: main-dish
By LISABERG

A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.

Ingredients:
6 ounces dry fettuccine pasta
1 (8 ounce) package cream cheese
6 tablespoons butter
½ cup milk
½ teaspoon garlic powder
salt and pepper to taste
2  skinless, boneless chicken breast halves - cooked and cubed
2 cups chopped fresh broccoli
2 small zucchini, julienned
½ cup chopped red bell pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. While pasta is cooking, melt cream cheese and butter in a skillet over low heat.  Stir until smooth.  Stir in milk, and season with garlic powder, salt, and pepper.  Simmer for 3 minutes, or until thickened, stirring constantly. Mix in chicken, broccoli, zucchini, and red pepper.  Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender.  Serve over fettuccine.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 645.2
Fat: 42.7 g
Saturated fat: 25 g
Carbohydrates: 39.7 g
Sugars: 5.3 g
Dietary fiber: 3.7 g
Protein: 28.3 g
Cholesterol: 151.1 mg
Sodium: 354.6 mg
Beer Waffles


Ingredients:
eggs, beer, margarine, salt, baking powder, flour

Directions:
Combine all ingredients and mix them well., Make small balls and bake in waffle iron.
Scented Rocks


Ingredients:
plain flour, salt, boiling water

Directions:
Mix dry ingredients in a bowl.
Add essential oil and boiling water to the dry ingredients. I used 100% pure eucalyptus essential oil.
You will notice that the scent will be strong when you make this, but will fade away slightly when dry.
For coloured stones, blend in food colouring, one drop at a time, until the desired shade is reached. I used 10 drops of rose pink food colouring and 10 drops of green food colouring. Before using these food colours, I divided the flour-salt and water dough into 3 parts. To one part I added rose pink colour, to the next I added green colour and the last was a blend of these 2 colours. It looked very impressive!
Blend the ingredients together for each of the 3 parts.
Form balls into different shapes and sizes to look like stones and/or logs. Lightly dust with cocoa powder, if desired.
Allow stones to dry. This takes 3 days minimum and you have to keep turning them from time to time in the day and keep them under a fan if possible, to let them dry sooner and better. Remember that the longer you keep them to dry, the stronger they become! If you have some of your Easter egg toys like bunny rabbits or small teddy bears or small men or dolls, then you can make these sit on the scented stones and logs. They look Oh so cute, you will just make people drop their jaws in admiration!
There you have some lovely scented rocks ready with little men, bunnies and dolls on 'em.
Pack them very carefully into cute little gift bags and give away as gifts!
Enjoy!
Plum-Streusel Kuchen


Ingredients:
all-purpose flour, sugar, ground cinnamon, light corn syrup, sugar, baking powder, salt, margarine, butter, plain fat-free yogurt, water, vanilla extract, lemon rind, egg, plums

Directions:
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife.
Place 1/3 cup flour, 1/2 cup sugar, and ground cinnamon in a food processor, and pulse the mixture 2 to 3 times.
With processor on, slowly add the oil and corn syrup through food chute, processing until the mixture resembles coarse meal.
Remove the streusel mixture from the food processor, and set aside.
Place 1 1/3 cups flour, 1/3 cup sugar, baking powder, and salt in a food processor, and pulse mixture 2 to 3 times.
Add the margarine, and process until mixture resembles coarse meal. Place margarine mixture in a large bowl.
Combine yogurt, water, vanilla, rind, and egg, and stir with a whisk.
Stir yogurt mixture into margarine mixture in a large bowl until blended.
Spoon batter into a 9-inch round cake pan coated with cooking spray.
Sprinkle half of streusel mixture evenly over batter.
Top with plums, arranging in a circular pattern.
Sprinkle the remaining streusel mixture evenly over the plums.
Bake kuchen at 400° for 45 minutes or until a wooden pick inserted in center comes out clean.
Cool on a wire rack.
Buttered Toffee


Ingredients:
Kahlua, irish cream, Amaretto, half-and-half

Directions:
Pour amaretto, irish cream, and Kahlua over ice cubes., Add half-and-half, and stir well.
Quick-Topped Vegetable Chicken Casserole


Ingredients:
cream cheese, milk, celery, onion, green bell pepper, carrot, parmesan cheese, broccoli floret, cheddar cheese, milk, egg

Directions:
Combine soup, cream cheese, milk, celery, onions, green peppers, carrots, and parmesan cheese; cook in a saucepan over medium heat until heated through; stir in chicken and broccoli.
Turn chicken mixture into an ungreased 8x8" baking dish, or package in freezer bag(s] for OAMC.
If using (OAMC] frozen mixture, thaw completely then turn mixture into an ungreased 8x8" baking dish; continue with recipe.
Just before baking, combine pancake mix, cheese, milk, oil, egg, and almonds; spoon evenly over top of chicken mixture.
Bake at 375° for 20-25 minutes or until topping is golden and chicken mixture is bubbly at edges.
NOTE: For OAMC preparation, you may (optionally] combine the pancake mix, grated cheese, and almonds in a small baggie to be attached to (and frozen with] the large freezer bag containing the chicken mixture ~ You would then, just before baking, simply combine the milk, oil, egg, with the contents of the small baggie and then quickly top your casserole.
Turkey Salad over Mixed Greens With Fruit


Ingredients:
strawberry, kiwi fruits, blackberry, blueberries, cashews, reduced-sodium chicken broth, honey, Dijon mustard, salt, pepper

Directions:
Arrange the mixed greens on salad plates or large serving platter.
Top with turkey,berries, kiwi, and cashews.
In a small jar, combine together broth, honey, sesame oil, and mustard; seal lid and shake to blend.
Season to taste with salt and black pepper.
Pour mixture over salad or serve on the side.
Summer Veg Pasta With Feta


Ingredients:
zucchini, eggplant, red capsicum, sweet potato, cherry tomatoes, red onions, thyme, fresh rosemary, garlic, flat leaf parsley, cracked pepper, red wine vinegar, olive oil, feta, penne pasta

Directions:
Prepare sauce: Preheat moderate-hot temperature (200 degrees C] oven. In a large roasting tin, place a single layer of cubed vegetables. You want fork-sized pieces (1cm-ish cubes] - it is important that the pieces are of similar size, so that they cook at the same rate.
Combine vinegar, olive oil, and pepper and toss through the vegetables until they are well coated. Scatter over garlic, thyme and rosemary and roast for 20 - 30min until the vegetables are cooked through and caramelizing in the pan.
Meanwhile, cook pasta as directed, in a large pan of salted water.
To serve: Toss drained pasta into the vegetable pan, adding a small amount of the cooking liquid to help deglaze the pan.  Place in serving bowls and top with crumbled feta and parsley.
Bacon, Gruyère, and Scallion Muffins


Ingredients:
bacon, all-purpose flour, baking powder, sugar, salt, gruyere cheese, scallion, milk, egg, Dijon mustard

Directions:
Preheat oven to 425°F and butter twelve 1/3-cup muffin tins.
In a skillet cook bacon over moderately low heat until crisp and transfer to paper towels to drain, reserving 1/4 cup bacon fat. Crumble bacon.
In a bowl whisk together flour, baking powder, sugar, salt, Gruyère, scallion, and bacon. In a small bowl whisk together milk, egg, mustard, and reserved bacon fat. Add milk mixture to flour mixture, stirring until just combined (do not overmix].
Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until golden and a tester comes out clean.
Marinated Carrot Salad
Category: salad
By TIA_DAWN

This is a nice change from the ordinary vegetable salads to accompany a turkey or ham dinner. The dressing on this salad makes a delicious marinade for broiled or grilled meats.

Ingredients:
2 pounds carrots, sliced
1 (10.75 ounce) can  condensed tomato soup
¼ cup white sugar
½ cup white vinegar
¼ cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ cup chopped celery
½ cup chopped green onion
1  green bell pepper, seeded and cut into strips

Directions:
Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes.  Drain and set aside. In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce.  Add carrots, celery, onion and pepper and toss to coat.  Cover and refrigerate at least 4 hours to allow carrots to marinate.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 8 servings

Calories: 165.6
Fat: 7.9 g
Saturated fat: 0.7 g
Carbohydrates: 23.7 g
Sugars: 15 g
Dietary fiber: 3.8 g
Protein: 2 g
Sodium: 303.9 mg
Too Tired to Cook Meatball Soup


Ingredients:
no-salt-added diced tomatoes, water, low sodium beef broth, pepper

Directions:
Put vegetables, beans, mushrooms and meatballs in crockpot and stir.
Add tomatoes(do not drain] and stir.
Add broth and stir.
Add pepper at any time during cooking.
Add ditalini the last 15-30 minutes of cooking and cook until pasta is of desired doness.
Cajun Fish & Rice Pilaf (21 Day Wonder Diet: Day 19)


Ingredients:
celery ribs, garlic cloves, ground cinnamon, cloves, ground turmeric, long-grain white rice, flat leaf parsley

Directions:
Spray base of a medium saucepan with cooking oil.  Cook onion, celery and garlic, stirring, for 5 minutes.  Add spices; cook, stirring, until fragrant.
Add rice; stir to coat in mixture.  Add stock; bring to the boil.  Reduce heat; simmer, covered tightly, about 20 minutes or until rice is tender and liquid is absorbed.  Stir in parsley.
Meanwhile, spray medium frying pan with cooking oil.  Sprinkle fish with cajun spice; cook in pan.
Serve pilaf with fish.
Tex Mex Turkey Chili


Ingredients:
ground turkey, Mexican-style diced tomatoes, black beans, sweet whole kernel corn, water

Directions:
Heat skillet to medium-high heat and spray with non-stick cooking spray.
Brown ground turkey, stir occasionally to ensure it cooks evenly.
Remove from skillet, putting directly in to Crockpot.
Open and drain cans of corn and black beans.
Open Rotel cans, keep juice in can.
Put canned ingredients in Crockpot with browned turkey and mix well.
In mixing bowl, combine 1 cup water with pre-packaged chili mix. Mix with whisk until well blended and add to Crockpot.
Cook on low in Crockpot for 2 hours and then serve.
Serve in a bowl alongside tortilla scoops or over steamed white or brown rice and enjoy!
Sour Cream, Cucumber and Dill Dip
Category: appetizers-and-snacks
By sylvaere

This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!

Ingredients:
1 (16 ounce) container sour cream
1  cucumber, peeled, grated and squeezed as dry as possible
1 cup fresh dill, chopped
¼ cup lemon juice, or to taste
1 teaspoon salt, or to taste

Directions:
Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 85.9
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 2.8 g
Sugars: 0.5 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 16.7 mg
Sodium: 215.8 mg
Tuscan Bread Salad


Ingredients:
French baguettes, tomatoes, salt, cucumber, red wine vinegar, garlic, extra virgin olive oil, fresh ground black pepper

Directions:
Break the bread into bite sized pieces and place in a serving bowl., Remove the stems from tomatoes, and chop them into 1/2 inch cubes., Place tomatoes and their juices over the bread., Season with several pinches of salt and let sit 10 minutes., The moisture from the tomatoes will soften the bread., Toss after 10 minutes., Cut the pepper into 1/2 inch squares and add to salad bowl., Add cucumbers., Whisk vinegar and garlic together., Season with pinch of salt., Whisk in olive oil., Add dressing to salad., Season to taste with pepper., Toss well.