xiaoxl/recipe_data huggingface dataset:
Cherry Marshmallows
Category: desserts
By lutzflcat

My first taste of a homemade marshmallow was in France. With all of the fancy desserts available that day, I only went back for more marshmallows. There's just something about these pillowy puffs of sugary deliciousness that turns them into a gourmet treat. And talk about delicious! Try these next time you make smores, add one to your cup of hot cocoa, or include some in your holiday cookie tins. Store in an airtight container at room temperature for up to 2 weeks.

Ingredients:
1 tablespoon butter
⅓ cup powdered sugar, divided
1 cup cold water, divided
2 (1 ounce) packages unflavored gelatin (such as Knox®)
1 ½ cups white sugar
1 cup light corn syrup
1 (0.3 ounce) package sugar-free cherry-flavored gelatin mix (such as Jell-O®)
1 teaspoon almond extract

Directions:
Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar. Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften. Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary. Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight. Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows. Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.

Prep time: 30 mins
Cook time: 35 mins
Total time: 9 hrs 5 mins
Yields: 77 marshmallows

Calories: 34.1
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 8.4 g
Sugars: 5.6 g
Protein: 0.1 g
Cholesterol: 0.4 mg
Sodium: 9.4 mg
Bolognese Sauce


Ingredients:
salt, pepper, shallots, garlic, extra virgin olive oil, lean ground beef, canned tomatoes, tomato paste, oregano, basil, fresh parsley, mushrooms

Directions:
In a large pot, heat the olive oil with low heat., add shallots and garlic and saute until transparent., add ground beef, and stir until browned and well seperated., season with salt and pepper to taste., add tomatoes, oregeno, basil, mushrooms, parsley, and tomato paste., bring to a boil then reduce heat and allow to simmer until sauce thickens.
Chef John's Duck, Sausage, and Shrimp Gumbo
Category: soups-stews-and-chili
By Chef John

This can be made with hundreds of different combinations of smoked meats, game, poultry, and seafood, and in my opinion, the more the merrier. The procedure is pretty straightforward, although you're talking about a full day's project. Serve in a large soup plate with a scoop of cooked white rice, a sprinkle of green onion, and a pinch of cayenne.

Ingredients:
1 tablespoon vegetable oil, or more as needed
2  duck legs
1 cup all-purpose flour
2 tablespoons all-purpose flour
6 cups chicken broth
1 pound andouille sausage, thickly sliced
1 large onion, chopped
1 cup diced peppers
1 cup chopped celery
4  green onions, chopped  (Optional)
½ teaspoon dried thyme
1  bay leaf
1 teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
1 cup diced fresh tomatoes
1  smoked ham hock
2 cups water, or as needed
1 cup pickled okra, rinsed and sliced
1 pound gulf shrimp
1 pound crawfish tail meat
1 tablespoon chopped green onion  (Optional)

Directions:
Heat vegetable oil in a skillet over medium heat. Cook duck legs in the hot oil, skin-side down, until duck legs are browned and skillet contains rendered duck fat, about 10 minutes on the skin side. Flip and cook 3 to 4 minutes on the meat side. Remove duck legs from skillet, leaving rendered duck fat in the skillet. Whisk 1 cup flour into the duck fat, adding enough vegetable oil to make the flour mixture a thick and smooth roux. Turn heat to medium-low and cook the roux, stirring constantly, until it turns a rich reddish-brown color, about 40 minutes. Whisk 2 more tablespoons flour into roux and cook for 2 minutes. Whisk chicken broth into roux, 1 cup at a time, until all broth has been incorporated. Remove roux mixture from heat. Brown andouille sausage in a large Dutch oven over medium heat, about 8 minutes; stir in onion, peppers, celery, and 4 green onions, cooking until onion is translucent, about 10 minutes. Stir thyme, bay leaf, black pepper, and cayenne pepper into sausage mixture, followed by diced tomatoes. Stir to combine. Place smoked ham hock into the center of the sausage and vegetables. Pour roux mixture over ham hock along with enough water to cover. Place duck legs into mixture. Bring to a simmer, turn heat to low, and cover with a lid set at an angle to let steam out. Simmer slowly, stirring occasionally until duck and ham hock meat are tender, about 4 hours. Skim as much fat as possible off the top as it simmers. Remove duck and ham hock to a bowl and let cool. Stir pickled okra into gumbo. Pick meat from duck legs and pork hock and return meat to the gumbo. Simmer gumbo for 45 more minutes. Turn heat to medium-high, bring gumbo to a boil, and stir in shrimp and crawfish tails. Cook until shrimp and crawfish tails are bright pink, about 3 minutes. Stir in 1 tablespoon green onion, taste and adjust seasoning, and serve.

Prep time: 30 mins
Cook time: 5 hrs 55 mins
Total time: 6 hrs 25 mins
Yields: 8 servings

Calories: 485
Fat: 27.1 g
Saturated fat: 8.6 g
Carbohydrates: 21.6 g
Sugars: 2.3 g
Dietary fiber: 2.7 g
Protein: 37 g
Cholesterol: 221.2 mg
Sodium: 716.7 mg
Yellow Split Pea Soup With Caramelized Onions


Ingredients:
olive oil, onions, carrots, garlic cloves, curry powder, fresh ginger, broth, fresh cilantro

Directions:
Heat oil in a large heavy saucepan over medium heat.  Add onions and carrots and cook for about 60 minutes or until golden brown, stirring frequently.  Do not let burn.  Add the garlic, curry powder, ginger and serrano pepper.  Cook five minutes and set aside.
In another large pan combine peas and broth.  Bring to a boil and simmer for about an hour or until peas are tender.
Process in a blender until smooth or use an immersion blender.  (I often skip this.].
Stir onion mixture into the soup and add salt and pepper to taste.  Stir in cilantro if using but I usually don't bother.  It's good either way.
Smoked Trout Potato Salad With Dill and Horseradish


Ingredients:
potato, green onions, low-fat sour cream, low-fat mayonnaise, lemon juice, capers, dill, smoked trout

Directions:
Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this].
Mix together the next 8 ingredients and fold through the potatoes gently.
Add the flaked trout and fold through gently.
At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.
Somebody's Mother's Mother's Apple Pie


Ingredients:
apples, sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, butter

Directions:
Preheat oven to 375 degrees.
Lightly brush the inside of an unbaked pie shell with the caramel sauce, then place the first seven ingredients, which have been mixed well together, on top. Dot with the stick of butter.
Then strip the pie in a lattice fashion. Around the edge of the pie, put a strip of foil, and bake for about 45-60 minutes. The last 15-20 minutes take off the foil and finish browning.
Spoon warm caramel sauce over the top of each slice of pie.
Dutch Pancakes


Ingredients:
eggs, milk, flour, salt, sugar

Directions:
Preparations:
Place all the ingredients in a big bowl and mix them together till you get a smooth mixture.  If it is too thick you can add an extra splash of water or milk.
Put a pan filled with a few inches of water on a low fire with a plate on it to put your pancakes on (to keep them warm till you baked them all].
Baking:
Put your pans on full whack (I like to bake them in 3 pans at once so it goes quicker].
Put a tiny amount of oil or butter in the pan and pour your mixture in the pan. Try to make them as thin as possible so they will taste the best.
Once you see small bubbles coming up it is time to turn them around and let it sit for a minute or so.
When ready put it on the warm plate and bake the rest (when the pan is on full whack you do not need any oil or butter anymore].
Leftovers? Perfect, put them on a plate in the fridge and bake them in a pan another day.
Portobello Sandwiches
Category: main-dish
By CHOLLE

Quick, juicy burgers. My friends and I eat them at least once a week!

Ingredients:
2 cloves garlic, minced
6 tablespoons olive oil
½ teaspoon dried thyme
2 tablespoons balsamic vinegar
salt and pepper to taste
4  large portobello mushroom caps
4  hamburger buns
1 tablespoon capers
¼ cup mayonnaise
1 tablespoon capers, drained
1 large tomato, sliced
4 leaves lettuce

Directions:
Turn on broiler, and adjust rack so it is as close to heat source as possible. In a medium-size mixing bowl, mix together garlic, olive oil,  thyme, vinegar, salt and pepper. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes. Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly . In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

Prep time: 8 mins
Cook time: 9 mins
Total time: 20 mins
Yields: 4 burgers

Calories: 445.1
Fat: 33.4 g
Saturated fat: 5 g
Carbohydrates: 31.4 g
Sugars: 7.3 g
Dietary fiber: 3.5 g
Protein: 7.8 g
Cholesterol: 5.2 mg
Sodium: 426 mg
Easy Salmon Creamy Eggs


Ingredients:
smoked salmon, eggs, butter, ground black pepper

Directions:
Preheat oven to Gas mark 7.
Grease two small dishes with butter.
Ruffle the salmon and arrange in the dish.
Pour over half the cream in each pot (or perhaps a little less.
Then crack one egg into each pot.
Sprinkle with the black pepper.
Cook in the oven for around 6-8 mins or until the eggs have set.
Roasted Red Pepper Coconut Soup


Ingredients:
red bell peppers, onions, garlic cloves, red pepper flakes, cayenne, salt, canned tomatoes, reduced-fat coconut milk, water

Directions:
Warm oil over medium heat in large stock pot.
Add the onions, garlic, red pepper flakes, and salt and sauté for about 15 minutes, until the onions are very soft and translucent.
Remove the pot from the heat and add the tomatoes, coconut milk, water, and the roasted red peppers.
In batches in a blender, puree the soup until smooth.
Return it to the soup pot and cook on medium heat until hot.
Serve immediately.
Amrati Recipe


Ingredients:
self raising flour, baking powder, yogurt, sugar, water, saffron strands, cardamom powder, rose water

Directions:
1. Sift flour and baking powder 3-4 times through sieve.
2. In a separate bowl, mix food color, saffron and yogurt.
3. Now mix yogurt mixture into sifted flour and baking powder. Use warm water (if need].  Put aside this batter for  1-2 hours.
4. Place a pan with 2 cup water, rose water and sugar on the stove. Cook it till sugar melts and it changes to sticky golden syrup. Turn off stove and add cardamom powder/essence and stir it for a few minutes.
5. In another pan, heat oil for wok frying.
6. Pour batter in a ketchup dispenser.
7. Squeeze batter from dispenser over the heated oil in coiled circles. Do this randomly to make a thick coil. Fry till light golden.
8. Remove it from oil and put it directly into the golden syrup.
9. Soak it into the syrup for approximately 5 minutes then remove and place it in a dry  serving dish.
Vanilla Rice Pudding


Ingredients:
milk, caster sugar, vanilla bean, arborio rice, rhubarb

Directions:
Place milk, sugar, rind, vanilla bean and seeds (or extract] in a saucepan and bring to a simmer over medium-low heat.
Add rice and stir occasionally.
Cook for 30 minutes or until rice is tender.
Add yolks one at a time, mixing well.
Remove from the heat and leave to stand for 5 minutes.
Remove rind and vanilla bean.
Spoon into bowls and top with rhubarb and cream.
Orange-Avocado Shrimp


Ingredients:
shrimp, salt, lime, olive oil, oranges, avocado, cooked rice

Directions:
Bring a large pot of water to a boil and salt it generously. Add the shrimp and cook until pink and opaque throughout, about 5 minutes. Drain well and rinse under cold running water until cool.
Into a large bowl, zest the lime and squeeze the juice. Whisk in the oil, chile flakes, and a pinch of salt. Add the shrimp, oranges, and avocado and gently fold together. Spoon over the rice.
Polynesian Kabobs


Ingredients:
pork sausage link, water chestnuts, pineapple chunks, honey, soy sauce, ground nutmeg, pepper

Directions:
Glaze:
Mix all ingredients together and set aside.
Kabobs:
Soak twelve 6 to 8 inch wooden skewers in water 30 minutes.
Preheat grill to medium heat.
Alternate sausage, water chestnuts and pineapple on skewers.
Coat kabobs with glaze.
Cover and grill kabobs about 4 inches from heat for about 10 to 12 minutes, turning and brushing with glaze once, and until sausage is firm and light brown.
Cauliflower With Paprika


Ingredients:
cauliflower, garlic clove, olive oil, sweet paprika

Directions:
Cook cauliflower and break up into bite-size pieces., Heat oil in a non-stick pan and add garlic., Fry it a little than add cauliflower, paprika and salt and pepper., Stir through gently., Fry cauliflower turning occasionally until all ingredients are evenly mixed., Serve.
Pollo Rancho Luna (rancho Luna Chicken)


Ingredients:
boneless skinless chicken breast halves, onion, fresh parsley, fresh lime juice, lime wedge

Directions:
Combine chicken and mojo in a large zip-top plastic bag; seal and marinate in refrigerator 2 hours, turning occasionally.
Combine onion and parsley in a small bowl.
Remove chicken from bag; pat dry. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Drizzle each breast with 1 teaspoon lime juice; top each serving with 2 tablespoons onion mixture. Serve with lime wedges, if desired.
Righteous Raspberry Brownies
Category: desserts
By Arleigh

The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!

Ingredients:
1 teaspoon cocoa powder for dusting, or as needed
4  eggs
2 cups superfine sugar
1 cup margarine, softened
1 cup self-rising flour
1 cup chocolate chunks
¾ cup cocoa powder
1 cup fresh raspberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder. Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 24 brownies

Calories: 206.4
Fat: 11 g
Saturated fat: 3.1 g
Carbohydrates: 27.5 g
Sugars: 21.4 g
Dietary fiber: 1.9 g
Protein: 2.6 g
Cholesterol: 31 mg
Sodium: 167 mg
Hot Artichoke Dip


Ingredients:
artichoke hearts, mayonnaise, plain yogurt, parmesan cheese, paprika

Directions:
Drain artichoke hearts and mash well.  Add remaining ingredients, mix with fork then sprinkle paprika on the top.  Bake in a 350 oven for 30 minutes.
Serve hot with tortilla chips, crackers or pita bread.
Chocolate Chocolate-Chip Cookies


Ingredients:
raisins, brandy, unsalted butter, white sugar, eggs, vanilla, all-purpose flour, baking soda, salt, pecan pieces

Directions:
Combine, raisins and brandy or rum in a small bowl.  Cover and let stand at room temperature at least 3 hours or over night.
Preheat oven to 350°F  Butter a heavy cookie sheet.
With electric mixer, beat butter until light.  Gradually add sugars and beat until fluffy.  Add eggs 1 at a time, beating well after each.  Beat in vanilla.
Mix flour, cocoa, baking soda and salt in a small bowl.  Add to creamed mixture and stir just until blended.
Drain raisins.  Add to dough.  Mix in chocolate chips and pecan pieces.  Dough will be very stiff.
Drop dough by rounded tablespoonfuls onto prepared cookie sheets, spaced about 1 inch apart.
Bake until cookies appear dry, tops are lightly cracked and soft when pressed, about 10 minutes.  Careful not to overbake.  Cool on cookie sheet 5 minutes and remove to rack to finish cooling.  Makes about 6 dozen.
Mom's Cucumber Salad


Ingredients:
cucumbers, onion, fat-free Miracle Whip, prepared mustard, sugar, salt, pepper

Directions:
"Place cucumbers and onions in large bowl.  In a smaller bowl, mix remaining ingredients and pour over the cucumbers and onions.  Chill in refrigerator for at least one hour.  Serve.  Salt, sugar, and pepper can be adjusted to your own taste, this is just the way I like it."
Crisp Onion-Roasted Potatoes


Ingredients:
lite olive oil, butter, margarine, thyme, marjoram, potatoes

Directions:
Heat oven to 450F degrees.
In a shallow baking dish mix all the ingredients except the potatoes, thoroughly blend the spices oil etc.
Add potatoes and turn to coat all sides.
Bake stirring the potatoes occasionally for about 1 hour or until the potatoes are tender and golden.
Chickpea Salad


Ingredients:
chickpeas, celery, red onion, parsley, lemon juice, olive oil, white wine vinegar, salt, black pepper

Directions:
Mix all ingredients together., Allow five minutes for flavors to mix.
Plum Trifle


Ingredients:
pecans, dates, coconut oil, maple syrup, cashews, maple syrup, water, coconut oil, vanilla extract, blueberries, plums, cashews, maple syrup, coconut oil

Directions:
Add all the ingredients for the nut topping to a food processor and blitz until well combined. Set aside until later.
Add all the ingredients for the chocolate ganache to a blender and blend until smooth then add a small layer of chocolate to the bottom of each of your trifle glasses. Refrigerate while you make the next layers.
Add all the ingredients for the vanilla layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins].
Add all the ingredients for the plum layer to a food processor and blitz until smooth, then place in the freezer to set (approx. 10 mins].
Add the blueberries to a blender and blitz.
Take the vanilla layer out of the freezer and layer it on top of the chocolate, then add a layer of blueberries and a layer of the plum mixture.
Add a final layer of chocolate ganache to the top of each glass with a sprinkle of the nut mixture.
Get excited to eat it.
Applesauce Pumpkin Bread
Category: bread
By Virginia

This yummy family tradition started when buying the kids their pumpkins. Each of the kids got one to make their jack o'lanterns. Mama got one to cook! Friends and family usually enjoy this treat. Tweak it to fit your family as I do mine! Enjoy with confectioners' sugar on top or cream cheese frosting!

Ingredients:
2 cups white sugar
1 ½ cups applesauce
2 cups pumpkin puree
4  eggs, beaten
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground mace
½ cup chopped walnuts  (Optional)
½ cup semisweet chocolate chips  (Optional)
3 cups all-purpose flour
¼ cup confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Mix white sugar and applesauce together in a large bowl; stir pumpkin puree and eggs into sugar mixture until smooth. Mix baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace into pumpkin mixture; fold in walnuts and chocolate chips. Stir flour into pumpkin mixture until fully incorporated. Pour batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Sprinkle each loaf with confectioners' sugar.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 20 mins
Yields: 2 loaves

Calories: 278.1
Fat: 5.6 g
Saturated fat: 1.6 g
Carbohydrates: 54.2 g
Sugars: 33.3 g
Dietary fiber: 2.5 g
Protein: 5.2 g
Cholesterol: 46.5 mg
Sodium: 456.7 mg
Oysters on the Half Shell


Ingredients:
"lemon"

Directions:
Place the tip of your oyster knife into the tip of the hinge on the oyster shell, and twist to open. It may take you a few tries to get the technique, but once you do, it is easy. Make sure to employ a towel over your hand.
Once open, scrape the bottom and top muscles separately to loosen the flesh from the shell. Leave the mussel meat in the bottom shell.
Add a squeeze of lemon juice and hot sauce if you wish, and slurp down, chewing if you want the full experience.
Pound Cakes from Heaven


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, baking powder, salt, evaporated milk, heavy cream, vanilla extract

Directions:
Preheat oven to 350 degrees then grease and flour a 6 cup mini bundt pan and set aside.
Place butter in the bowl of a stand mixer and beat at medium speed for 6 minutes, until really light and fluffy.
Gradually add sugar and beat for an additional minute.
Add eggs, one at a time, beating just until the yolk disappears.
Combine flour, baking powder and salt.
Then combine evaporated milk and heavy cream.
Add flour mixture and cream mixture to butter mixture alternately beginning and ending with flour (1/3 flour mixture, 1/2 cream mixture, ending with flour.
Stir in vanilla and almond extract and pour batter into prepared pan.
Bake for 60-75 minutes or until the cake tests done.
Cool in pan on a wire rack for 1 hour then remove from pan and continue cooling on wire rack until completely cool.
Serve plain, dust with powdered sugar or serve with whipped cream and berries.
Bruschetta (With or Without Cheese)


Ingredients:
baguette, olive oil, butter, olive oil, garlic, tomatoes, onion, salt, pepper, basil, oregano, fresh basil, mozzarella cheese

Directions:
Combine tomatoes, onion, 5 teaspoons of olive oil, salt, pepper, basil, and oregano and mix. (Use your best judgment when adding in seasonings if there's something you know you really like or don't like; don't add too much of anything, especially salt/pepper] - cool in fridge while preparing the rest.
Combine butter or olive oil with garlic and spread evenly over the baguette. Make sure the baguette is covered right up to the edges, or else they will burn much quicker than the middle.
Broil baguette open-faced until lightly toasted or until desired doneness.
Add tomato and onion mixture on top.
Slice baguette diagonally (for aesthetics] into desired size and sprinkle the basil on top, serve.
If desired, before slicing add grated cheese on top and warm in the oven at 375 degrees until cheese melts; slice, serve, and enjoy. You may sprinkle more basil on top at this point if so desired or wait until this point to add the basil at all.