xiaoxl/recipe_data huggingface dataset:
The Old Boy's Strawberry Pie
Category: desserts
By SCATTERFLAKE

This is a summertime tradition in my family, and we have NEVER tasted, (or even seen), a strawberry pie like it! You will LOVE this. 'The Old Boy' is my dad, but my mom remembers her grandmother making a pie like this when she was young.

Ingredients:
1 recipe pastry for a 9 inch single crust pie
¾ cup white sugar
¾ cup all-purpose flour
6 tablespoons butter
1 pinch ground nutmeg
4 cups fresh strawberries, hulled
½ cup white sugar
½ cup all-purpose flour
1 tablespoon cornstarch

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices. To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg. Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries. Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning. Bake pie in preheated oven for 20 minutes, then reduce heat to 375  degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9-inch pie

Calories: 409.6
Fat: 16.6 g
Saturated fat: 7.4 g
Carbohydrates: 62.9 g
Sugars: 34.9 g
Dietary fiber: 2.8 g
Protein: 4 g
Cholesterol: 22.9 mg
Sodium: 179.4 mg
Sweet Potato Cake


Ingredients:
all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, sugar, margarine, brown sugar, eggs, vanilla extract, pistachios

Directions:
Preheat oven to 350 degrees F.  Grease and flour 1 (9-inch] pan.
In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes and blend on low speed until thoroughly mixed.
Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
Top with caramel sauce, pistachios, and mandarin oranges (enjoy].
Carrot Bran Muffins


Ingredients:
flour, light brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, nonfat milk, egg, carrot, walnuts, raisins

Directions:
Preheat oven to 400°F.
Line muffin tin with paper liners, and spray with cooking spray.
Combine bran flakes, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, blend milk, egg, and oil.
Stir milk mixture into flour mixture.
Stir in carrots, walnuts, and raisins.
Bake for 15 minutes or until golden and a toothpick inserted in the center comes out clean.
Remove from pan and cool on a wire rack.
Savory Cheese & Herb Biscuits


Ingredients:
extra virgin olive oil, cake-and-pastry flour, all-purpose flour, baking powder, salt, baking soda, black pepper, butter, parmesan cheese, sharp cheddar cheese, buttermilk

Directions:
Preheat oven to 425 F degrees.
Lightly grease an oven baking sheet with olive oil.
In a large mixing bowl, add both flours, baking powder, Italian herb seasoning mix, salt, baking soda and pepper.
Stir with a fork until well mixed.
Cut in butter using a pastry blender or a fork until pastry resembles coarse crumbs.
Stir in Parmesan cheese and cheddar cheese.
Gently fold in buttermilk until well blended.
Gather dough into a ball.
On a lightly floured surface, gently knead dough 8 to 10 times.
Dough will be slightly sticky.
Roll out dough into a circle about 1/2 inch thick.
Using a 1 1/2 inch cookie cutter, punch out dough.
Place on greased cookie sheet about 1/2 inch apart.
Gather up scraps of dough and re-roll and cut out remaining biscuits.
Place on prepared baking sheet.
Bake in preheated 425 F oven for 12 to 15 minutes or until golden brown.
Serve biscuits hot with butter.
If you prefer bite-size biscuits, then use a 1 1/4 inch cutter or make your own using the top of a spray can, there are many varieties of sprays to choose from.  Just cut part of the top off so that you can clean easier.
When cutting, dip the cutter into flour each time.
Skillet Spicy Mexican Chicken


Ingredients:
chili powder, salt, pepper, boneless skinless chicken breast halves, black beans, thick & chunky salsa, frozen whole kernel corn, fresh cilantro

Directions:
Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
Stir in beans, corn and salsa. Heat to boiling; reduce heat.
Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.
Italian Sausage Soup


Ingredients:
olive oil, onions, green pepper, garlic cloves, Burgundy wine, plum tomato, zucchini, dried sweet basil leaves, parsley, bow tie pasta, monterey jack cheese

Directions:
Combine beef stock and steak sauce in large soup pot.  Bring to a boil, then simmer.
Meanwhile, in large skillet, heat oil and add sausage links.  Fry until browned on all sides, turning often.  Cool sausages and slice 1/4-inch thick.  Drain all but 2 T. fat from skillet.
Add sausage slices, onions, green pepper, and garlic to skillet.  Saute until onions are tender, but not browned.  Add sausage mixture to stock mixture in soup pot.
Add wine, tomatoes, zucchini, basil, oregano, and parsley.  Bring to a boil again.  Add pasta and simmer until pasta is tender, about 12 minutes, stirring soup occasionally.  Season with salt and pepper, then top with shredded cheese.
Note:  Add more beef stock if a thinner soup is desired.
Grilled Okra
Category: side-dish
By Mr. Greekagojun

These are very spicy and good. They have to be very charred.

Ingredients:
1 pound fresh okra
¼ cup melted butter
¼ cup Cajun seasoning

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Roll the okra in the melted butter and then in the cajun seasoning. Grill the okra until charred, about 2 minutes per side.

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

Calories: 156.1
Fat: 12 g
Saturated fat: 7.3 g
Carbohydrates: 11.4 g
Sugars: 1.4 g
Dietary fiber: 4.3 g
Protein: 3 g
Cholesterol: 30.5 mg
Sodium: 1501 mg
Watermelon Cucumber Detox - Energy Juice (No Juicer Required)


Ingredients:
watermelon, cucumber, lime juice

Directions:
Using a blender, pulse everything into a thick smooth consistency., Sieve this mixture into a big bowl and refrigerate for few minutes., Pour in tall glass and enjoy.
Chopped Baked Clams
Category: appetizers-and-snacks
By WAYNE14

While working at a restaurant, I needed a better recipe for baked clams. This is the what I devised. They went over very well. This can also be used as a spread on crackers.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
3 cloves garlic, minced
1 (6.5 ounce) can minced clams, with juice
1 teaspoon dried thyme
1 teaspoon dried oregano
1  egg, beaten
½ cup seasoned bread crumbs
2 tablespoons melted butter

Directions:
Preheat oven to 375  degrees F (190 degrees C). Heat olive oil in a saucepan over medium heat. Cook onion in heated oil for 2 to 3 minutes.  Add garlic and cook for 1 to 2 minutes more, making sure not to brown the garlic.  Stir in the clams, thyme, and oregano.  Remove from heat and stir in the beaten egg.  Once combined, mix in breadcrumbs and spoon mixture into 4 ramekins; arrange on a baking sheet.  Drizzle butter over each ramekin. Bake in preheated oven for 15 minutes.

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

Calories: 234.6
Fat: 11.9 g
Saturated fat: 4.7 g
Carbohydrates: 16 g
Sugars: 2.1 g
Dietary fiber: 1.4 g
Protein: 15.6 g
Cholesterol: 87.1 mg
Sodium: 208.6 mg
Sauteed Chicken in Mustard-Cream Sauce


Ingredients:
boneless skinless chicken breasts, salt, pepper, olive oil, dry white wine, chicken broth, heavy cream, Dijon mustard, dried tarragon

Directions:
Sprinkle chicken breasts with salt and pepper.  In large skillet, heat oil over medium-high heat.  Add chicken and saute until cooked through, about 10 to 12 minutes, turning once.  Transfer chicken to a plate and keep warm.
Pour wine into hot skillet.  Cook, stirring, until wine has reduced by half, about 1 minute.  Whisk in cream, mustard, and tarragon.  Cook, whisking all the while, until the sauce has thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce.  Right before serving, drizzle cream sauce over chicken.  (I usually just add the chicken back into the pan to coat it completely.].
Cam's Sweet and Spicy Special BBQ Sauce


Ingredients:
brown sugar, butter, water, tomato sauce, Worcestershire sauce, red wine vinegar, garlic powder, onion powder, cayenne, cumin, oregano, crushed red pepper flakes, dry mustard, salt

Directions:
in a medium sauce pan over medium heat mix butter, brown sugar and water. Bring to a boil stirring frequently. Boil to 250* not quite hard ball stage.
reduce heat to a simmer and add tomato sauce. The sugar mixture may seize depending on the temperature of the tomato sauce. That's fine, just stir until the sugar mixture dissolves.
add the rest of the ingredients and let simmer 10-20min stirring occasionally. Flavors will develop as it sits.
If you want a thicker sauce cook the butter and sugar longer, but keep a close eye on it so it doesn't burn. It'll thicken up in the fridge.
Refrigerate till ready to use, will keep several weeks in the fridge.
I usually make large batches of this and can it.
Serving size is 2 tbls and this makes approximately 2 pints. or 4 cups.
Rainbow Stir-Fry | Colorful Veggies, Stir-Fried in One Skillet


Ingredients:
onion, celery, fresh green beans, red cabbage, carrot, mushrooms, soy sauce, garlic clove, cashews

Directions:
Chop, slice, dice, snap and grate vegetables, but keep them separate.
Heat  oil in a skillet.
Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
Stir occasionally, then add red cabbage, then red pepper.
When almost finished add the carrot. Stir in soy sauce, if desired and serve.
Sweet N Sour Spicy Sausage


Ingredients:
chorizo sausage, Italian sausage, green bell pepper, red bell pepper, ketchup, pineapple chunks, brown sugar

Directions:
Cook sausages according to instructions. Set aside. (okay to let cool while making sauce].
Parboil the bell peppers by rinsing them and then placing the wet peppers on a glass plate on high heat in the microwave for 2-3 minutes.
Once cool enough to handle, chop peppers into 1/2 in chunks.
Slice the onion into rings. (Or chop].
Heat oil in a Dutch oven, large skillet or large sauce pan.
Add the peppers and onion and  sauté until soft.
Add the ketchup, sugar, pineapples and juice.
Stir and bring mixture to boil.
Turn heat down low and simmer for 20 minutes.
(NOTE: At first mixture will taste more like ketchup. As mixture continues to cook, it will taste more like traditional sweet 'n sour sauce. Patience is a must!].
***NOTE: If sauce is still lacking sweet 'n sour flavor, add a little more pineapple juice and a little more brown sugar-- NOT TOO MUCH].
Chop the sausages into 1/2 inch pieces. Add to sauce.
Stir and cook for remaining 10 minutes. (NOTE: As sausage reheats, the flavors from the sausage will blend in with the sweet 'n sour sauce, giving it a unique taste.
Serve over rice. ENJOY!
Layered Pasta Salad


Ingredients:
medium pasta shells, lettuce, ham, monterey jack cheese, Miracle Whip, sour cream, sweet mustard, green onion, salt, pepper, hard-boiled eggs

Directions:
Cook the shells according to package. Drain and rinse.
Toss the shells with the oil.
In a large mixing bowl, layer lettuce, shells ham, eggs, peas, and cheese.
Combine rest of ingredients. Mix well.
Spread over the salad, sealing to the edge of the bowl, cover and refrigerate for 12 hours.
Toss before serving.
Tangy Shrimp and Avocado Salad


Ingredients:
mayonnaise, lime juice, salt, pepper, avocado, roma tomato, red onion

Directions:
Mix mayo, horseradish, lime juice, salt and pepper in a bowl., Stir in whole or coarsely chopped shrimp and chill for a 1/2 hour., Meanwhile chop the remaining ingredients., After shrimp mixture is chilled add remaining ingredients and mix well., Serve on a bed of Boston or Butter lettuce.
Apple Kuchen Coffee Cake


Ingredients:
sugar, butter, margarine, egg, Bisquick baking mix, vanilla yogurt, egg, cooking apple, sugar, ground cinnamon

Directions:
Preheat oven to 350ºF. Grease bottom and sides of a 9 x 2 inch springform pan or 9 x 1 1/2 inch round pan with shortening.
In a medium bowl, add sugar, butter and egg. With an electric mixer on low speed, beat mixture about 30 seconds or until smooth. Blend in Bisquick and spread over bottom and up one inch of the side of pan.
In a small bowl, whip together yogurt and egg until smooth. Stir in apple and spoon over batter in pan. Mix together the 1/4 cup of sugar and the 1/4 teaspoon of cinnamon; sprinkle over apple mixture.
Bake approximately 45 to 50 minutes or until center is set and crust is deep golden brown. Cool 10 minutes. Remove sides from pan if using springform and serve warm.
Easiest Cheese Danish


Ingredients:
cream cheese, sugar, ricotta cheese, pure vanilla extract, salt, lemon zest, frozen puff pastry, water

Directions:
Add cream cheese & sugar in the bowl of  electric mixer
Cream  together on low  until smooth.
With the mixer still on low, add  egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. DO NOT WHIP.
Unfold 1 sheet of puff pastry on a lightly floured board &roll it slightly with a floured rolling pin until it's a 10 by 10-inch square.
Cut the sheet into quarters with a sharp knife. Put 1 heaping tablespoon of cheese filling into the middle of each of the 4 squares.
Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together.
Brush the top of the pastries with egg wash. Place the pastries on the prepared sheet pan.
Repeat with remaining puff pastry and refrigerate  for 15 minutes.
Bake for about 20 minutes, turning pan once during baking, until puffed and brown. Serve warm.
Grandpa Elzinga's Bread


Ingredients:
all-purpose flour, warm water, whole wheat flour, all-purpose flour, dry milk, honey, salt

Directions:
Melt lard.
Sift first installment of white flour into warm water and yeast and mix mixer.
Add honey, lard, salt, dry milk, and sifted wheat flour, continue to mix.
Change to bread hook and add most of last installment of white flour.
Continue to allow to knead, add enough of last flour to have it pull away from sides of mixer.
Oil bowl and drop the dough in, oil on all sides.
let rise 1 1/2 hours in warm place.
punch down and let rise 1 more hour.
divide into 3 and place in 3 greased bread tins rise one more time.
bake 425 for 10 min and 375 for 15 min until hollow sound if tapped (int. temp 190-200].
Twice Baked Potatoes
Category: side-dish
By Jamie

This is great as a side dish or as an appetizer. Melted cheese and crumbled bacon are the highlights of the flavorful, creamy filling.

Ingredients:
4 large baking potatoes
½ pound bacon
4 tablespoons butter
1 large onion, chopped
½ cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs

Directions:
Preheat oven to 400 degrees F (200 degrees C). Use a fork to pierce the potato skins. Bake the potatoes unwrapped for about 1 hour, or until soft,  in the preheated oven. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Over medium-low heat melt the butter in a large saucepan. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. Cook slowly, stirring occasionally until the onions are soft. Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. Transfer the onion mixture to the bowl. Mix in the sour cream. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended. Using a large spoon, fill the potato skins with the mixture. Top with bread crumbs, the remaining cheese and bacon. Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 859.2
Fat: 50.3 g
Saturated fat: 29.2 g
Carbohydrates: 73.5 g
Sugars: 5.3 g
Dietary fiber: 9.3 g
Protein: 31.3 g
Cholesterol: 134.7 mg
Sodium: 1497.3 mg
Tailgate Sandwich Ring


Ingredients:
mayonnaise, green onion, deli ham, turkey, provolone cheese, tomatoes, lettuce

Directions:
"Spray a Bundt pan with nonstick spray.  Place both tubes of dough in the pan seam side up joining the ends together to form a large ring.  Pinch edges to seal tightly. Spray top top with nonstick spray.    Bake at 350 degrees  for 40 to 45 minutes until golden.  Carefully turn out.  Combine bacon, mayonnaise,and onions. Mix well.  Slice bread horizontally.  Spread half the bacon mixture over bottom half of bread. Top with turkey ham and provolone.  Place on untreated baking sheet.  Bake at 350 degrees for 5 minutes., or until cheese melts.  Top with tomatoes and lettuce.  Spread remaining bacon mixture on top half of bread; place over lettuce.  Slice into wedges."
Tempting Tuna Parmesano


Ingredients:
garlic cloves, angel hair pasta, butter, salt, canned tuna, parmesan cheese

Directions:
Fill a large deep skillet with very hot tap water.
Cover and bring to a boil over high heat.
Peel and mince garlic.
Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
Drain, set aside.
Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
Stir in cream, peas and salt; bring to a boil.
Break tuna into chunks and stir into skillet with 1/4 cup cheese.
Return pasta to skillet, cook until heated through, tossing gently.
Serve with additional cheese and pepper to taste.
Red Wine and Goats Cheese Risotto With Caramelised Baby Onions


Ingredients:
olive oil, onion, garlic cloves, risotto rice, red wine, fresh thyme sprig, olive oil, brown sugar, Bourbon

Directions:
For this recipe, once you have started the baby onions, go straight to the risotto so they cook simultaneously.
For the baby onions, heat the olive oil in a small saucepan and add the onions, sugar and bourbon. Cover and cook over a very low heat, stirring occasionally, for 20-25 minutes. If the onions begin to dry out, add a tablespoon of water. You may need to uncover the pan during the last few minutes for the liquid to evaporate (if it has not evaporated by then, turn up the heat].
Meanwhile, for the risotto, heat the oil in a skillet and add the onion. Cook for a few minutes then add the garlic.
Add the risotto rice and stir well to coat with the oil.
Add the red wine and stir until the wine has soaked in completely.
Add the stock 1/2 a cup at a time, making sure the stock has been completely absorbed before you add more. This will take around 20 minutes. When all the stock is absorbed, taste the rice to make sure it is cooked but still firm. Remove from the heat.
Save about a third of the goats cheese to crumble over the risotto. Stir the rest into the risotto.
Put the risotto onto plates, top with the caramelised onions and crumbled goats cheese. Garnish with sprigs of thyme and serve!
Cheesy Goats: Pancetta Crisps With Goat Cheese & Pear


Ingredients:
pancetta, bartlett pear, pepper, honey

Directions:
Preheat oven to 450°F.
Arrange pancetta slices on a foil-lined baking sheet. Bake 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack to drain. Let stand 10 minutes or until crisp.
Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving.
Kale and Banana Smoothie
Category: breakfast-and-brunch
By Rice

Nutrient-rich kale is hidden in this delicious banana smoothie. . . perfect for those of us who have a hard time getting our daily dose of veggies!

Ingredients:
1  banana
2 cups chopped kale
½ cup light unsweetened soy milk
1 tablespoon flax seeds
1 teaspoon maple syrup

Directions:
Place the banana, kale, soy milk, flax seeds, and maple syrup into a blender. Cover, and puree until smooth. Serve over ice.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 310.6
Fat: 7.3 g
Saturated fat: 0.8 g
Carbohydrates: 56.6 g
Sugars: 21.2 g
Dietary fiber: 10.1 g
Protein: 12.2 g
Sodium: 109.8 mg
Sauteed Cherry Tomatoes with Garlic and Basil
Category: side-dish
By USA WEEKEND columnist Pam Anderson

Cherry tomatoes take less than 10 minutes to prepare.

Ingredients:
2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2  garlic cloves, minced
1 tablespoon minced fresh basil

Directions:
Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Yields: 8 servings

Calories: 46.7
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 3.7 g
Dietary fiber: 0.8 g
Protein: 0.7 g
Sodium: 6.9 mg
English Mustard


Ingredients:
mustard seeds, mustard powder, water, cayenne pepper, turmeric powder, salt, honey, vinegar, beer

Directions:
Toast the mustard seeds in a small dry pan (I use a cast iron pan] over medium heat, shaking occasionally, until the seeds start to pop.  Remove from heat and tip the seeds into a mortar and pestle and crush them a few times.  (If you don't have a mortar and pestle, tip them into a bowl and use the back of a spoon to crush them].
In a glass or pottery bowl, blend the crushed mustard seeds, mustard powder and water thoroughly and let stand for 20 minutes. (You can drink the remaining beer while you're waiting!].
Add the cayenne pepper, tumeric powder and salt.  Stir to combine, then add the honey, vinegar and beer.
If the mixture seems too thin, add up to one more tablespoon of mustard powder to help thicken it.
Pour mustard into a small jar, cover and refrigerate for 2 to 3 days before using to let the flavors combine.
Enjoy!