xiaoxl/recipe_data huggingface dataset:
Strudel Dough


Ingredients:
flour, water, salt, butter

Directions:
Place the flour on a clean, dry work surface. Make an indentation in the middle. Gradually pour the oil, salt and tepid water in this hole. Keep stirring until the flour incorporates all liquid. (Like you would make a fresh pasta dough.].
Knead until the dough is soft. Divide into two pieces, grease the tops,  and cover.  Let it rest for 10 minutes.
Roll 1/2 of the dough into a large rectangular sheet on a cloth or parchment covered table. Let it rest 5 minutes.
Gently pull the dough with your hands, starting from the middle and working to the edges. Carefully stretch the dough until it is paper thin.  (I think I will just roll it a second time, instead of trying to pull it.].
Moisten dough with melted butter.  Spread filling of choice along long edge of dough.  Wrap the other side of the dough up and over the filling (like a jelly roll,] using the cloth or parchment to help it along without tearing.
Brush the top with additional melted butter.  Slice if needed to fit onto your baking sheet, leaving a few inches between strudels.
Repeat with remaining 1/2 of dough if you didn't have room to prepare both pieces at the same time.
Bake at 350F until golden.  (I made rounds filled with cooked beef, and they took 30 minutes to bake.  There was no time listed, but I imagine it will take a bit longer for a whole strudel to bake].
For apple strudel: spread thinly sliced apples on dough, and sprinkle with cinnamon and sugar.
For cream cheese strudel: beat 1 lb cream cheese with 2 eggs, a tsp vanilla, and 1/3 cup sugar for the filling.
For meat strudels: mix 1 lb ground meat with 1 lb minced onions - she doesn't say to cook it first, but I would.
Also, you could use a can of pie filling as the filling.
Cinnamon Griddle Cakes
Category: breakfast-and-brunch
By Emily C.

A yummy and simple breakfast food, and a simple substitute to making cinnamon rolls. Delicious cinnamon biscuits that are baked on the griddle!

Ingredients:
1 ½ cups all-purpose flour
3 tablespoons white sugar
½ teaspoon salt
4 teaspoons baking powder
1 tablespoon ground cinnamon
2  eggs, beaten
1 cup milk
2 tablespoons corn syrup
¼ cup butter, melted
1 tablespoon vanilla extract
2 cups confectioners' sugar
2 teaspoons vanilla extract
1 tablespoon milk

Directions:
In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon. In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture. Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 330.4
Fat: 7.9 g
Saturated fat: 4.5 g
Carbohydrates: 59.5 g
Sugars: 37.5 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 64.3 mg
Sodium: 401.1 mg
Pistachio Rice Pudding


Ingredients:
milk, sweetened condensed milk, short-grain rice, ground cardamom, vanilla extract, lemon zest, heavy cream, pistachios

Directions:
In a saucepan, combine milk, condensed milk & rice & bring to boil over medium heat.
Reduce heat to maintain a low simmer & cook, stirring occasionally, for 10 minutes.
Add cardamom, vanilla & 2/3 of the apricots, & cook until rice is tender, stirring occasionally, about 10 minutes.
Stir in zest & cream, if using it.
Garnish with pistachios & the remaining apricots, & serve warm or cold.
If serving cold, press parchment/baking paper directly onto surface of pudding to prevent a skin from forming, & chill at least 3-4 hours (or overnight if desired].
Hazelnut Oil Vinaigrette


Ingredients:
fresh basil, fresh parsley, garlic, Dijon mustard, olive oil, hazelnut oil, salt, fresh ground black pepper

Directions:
In a small glass measuring cup, mix together the basil,  parsley, garlic, and Dijon mustard.
Gradually whisk in the olive oil, followed by the rice vinegar and finally the hazelnut oil.
Season with salt and pepper to taste.
Whisk again just before serving.
Black-Eyed Peas & Spinach


Ingredients:
black-eyed peas, whole tomatoes, garlic cloves, onion, cayenne pepper, ground coriander

Directions:
In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
Add the coriander and chili flakes.
Mix in spinach.  If using fresh spinach, stir gently until wilted and dark green.
Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients.  (If using fresh tomatoes you may need to add water].
When dish begins to bubble, reduce heat to simmer for about 30 minutes.
Serve with rice.
Thai Beef Salad


Ingredients:
lime juice, fish sauce, brown sugar, garlic cloves, lemongrass, red chilies, red onion, coriander leaves, mint leaves, cherry tomatoes, cucumber

Directions:
Mix together lime juice, fish sauce, sugar, garlic, chopped coriander, lemon grass and chilli until sugar has dissolved.
Chargrill steaks for 4 minutes each side or until medium.
Let steaks cool, then slice thinly across grain.
Put salad leaves, onoin, coriander leaves, mint, tomoatoes and cucumber in large bowl, add beef and dressing, toss together and serve immediately.
Brunch Pizza


Ingredients:
frozen shredded hash browns, egg, eggs, ham, fresh mushrooms, onion, bell pepper, cheddar cheese

Directions:
Preheat oven to 400°F.
Cover 15" round baking stone with parchment paper.
Combine potatoes, egg, salt and pepper. Mix well. Spread potato mixture into 14 inch circle on prepared baking stone. Pat down with back of spoon. Bake 20 minutes; remove from oven.
In a non-stick pan, cook onion and bell pepper until tender crisp, cool.
Spread scrambled eggs evenly over potato crust. Top with ham, mushrooms, onion and bell pepper. Sprinkle with cheese.
Return to oven. Bake 10 minutes.  Serve hot.
Black Rice Noodle and Edamame Salad With Red Peppers and Cilantr


Ingredients:
Japanese roasted nori, red onion, cilantro, rice vinegar, creamy peanut butter, sugar, mirin, peanuts

Directions:
Make the noodles by submerging in boiling water according to package instructions. When finished, remove from heat, rinse in cool water, set aside.
Prepare the frozen edamame by submerging in boiling water according to package instructions, or simply let defrost and run under warm water. When warm or room temperature, set aside.
Make the salad dressing by adding the peanut butter to the rice vinegar and stirring until fully mixed. Add sugar, peanut oil and mirin and adjust ratios to taste.
Prep the onions, peppers and cilantro by chopping.
Assemble the salad! MIx the noodles with the edamame, red pepper, onions, and cilantro. Add and mix in the dressing. Top the salad with the dry wasabi seaweed by crushing it with your hands, and then add a handful of peanuts.
Enjoy.
Queenie's Killer Tomato Bagel Sandwich
Category: main-dish
By PATTQUEEN

A pleasant breakfast treat. Easy to prepare and totally portable!

Ingredients:
1  bagel, split and toasted
2 tablespoons cream cheese
1  roma (plum) tomatoes, thinly sliced
salt and pepper to taste
4 leaves fresh basil

Directions:
Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 357.6
Fat: 11.7 g
Saturated fat: 6.6 g
Carbohydrates: 50.8 g
Sugars: 1.7 g
Dietary fiber: 2.8 g
Protein: 12.1 g
Cholesterol: 31.9 mg
Sodium: 564.3 mg
Aarsi’s Ultimate Coconut Soup


Ingredients:
unsweetened coconut milk, light coconut milk, carrot, fresh ginger, Spanish onion, salt, fresh ground black pepper, potato, green peas, water, cilantro leaf

Directions:
1] In a soup pot add water, onions, ginger, carrots, beans and potatoes. Cover with the lid and bring to a boil or until the vegetables are tender.
2] Remove the lid and add coconut milk, green peas, salt and pepper. Stir to combine. Place the lid back and bring to a boil.
3] Adjust the salt/pepper seasoning according to your taste.
Just before serving, garnish this soup with few drops of ghee (clarified butter] and fresh cilantro leaves.
Enjoy the warmth and comfort of this soup with your loved ones!
Tips:
1] Using light coconut milk helps cut down some calories and does not result in a heavy soup. You can replace the light coconut milk with regular.
Aarsi’s ultimate Coconut Soup.
Ginger Crunchies


Ingredients:
flour, baking powder, baking soda, ground ginger, ground cinnamon, caster sugar, golden syrup, butter, milk

Directions:
Preheat oven to gas mark 3.
Grease baking sheet and place in fridge.
Sift flour, baking powder, baking soda, ginger,and Cinnamon in a large bowl and stir in sugar.
Put the syrup, butter, and milk in a saucepan and heat gently, till melted, then bring to boiling point and turn off.
Pour butter mixture into flour mixture and mix well.
(if too dry add a little more milk].
Take pieces and roll with hands into walnut size pieces.
Place on baking tray and flatten slightly with hand.
Place well apart to allow for spreading.
Bake for 15 mins and allow to cool on trays.
How to Make Tres Leches Cake
Category: world-cuisine
By Chef John

Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. If you want to get really fancy, spoon some diced strawberries and syrup over the cake. It's really moist, delicious, and simple.

Ingredients:
1 tablespoon vegetable shortening, or as needed
1 (15.25 ounce) package yellow cake mix
3  eggs
1 cup cold water
¼ cup vegetable oil
1 teaspoon vanilla extract
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 cup half-and-half
1 cup heavy whipping cream
1 tablespoon white sugar, or to taste
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10x15-inch baking pan with vegetable shortening. Combine yellow cake mix, eggs, water, vegetable oil, and 1 teaspoon vanilla extract in a large mixing bowl. Beat with electric mixer until very smooth, scraping down the sides of the bowl as needed. Scrape batter into the prepared baking pan. Smooth the top of the batter, shake pan, and tap lightly on counter 2 or 3 times to eliminate air bubbles. Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 22 minutes. Let cake cool in the pan at least 30 minutes. Poke holes all over the cake with a bamboo skewer or the handle of a wooden spoon. Combine evaporated milk, sweetened condensed milk, and half-and-half in a large bowl; slowly pour milk syrup all over the cake. Syrup will soak into cake. Wrap cake with plastic wrap and refrigerate at least 3 hours (or preferably overnight). Whip cream with sugar and 1/2 teaspoon vanilla in a large bowl with an electric mixer until cream is fluffy; spoon whipped cream over cake.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs 45 mins
Yields: 1 10x15-inch cake

Calories: 564.3
Fat: 31.1 g
Saturated fat: 13.5 g
Carbohydrates: 62 g
Sugars: 45.3 g
Dietary fiber: 0.5 g
Protein: 10.7 g
Cholesterol: 122.5 mg
Sodium: 414.4 mg
German Zwiebelkuchen (Onion Pie)
Category: world-cuisine
By Bill Whitford

Zwiebelkuchen is an onion pie from Swabia, in south-central Germany.    It is a special time of year, in the fall, when the mom & pop winemakers will open a BasinWirtschaft in their barn or garage. They serve the new wine, fresh zwiebelkuchen, and perhaps some wurst, for a minimal fee.  A few tables are set up, and they are open when they have time to serve.  To indicate they are serving, they will hang a straw broom over the doorway. The combination of the onions and the 'green' wine can have explosive consequences later on!

Ingredients:
6 pounds onions, sliced
4 slices bacon
1 (16 ounce) container sour cream
4  egg
2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon caraway seed
2 recipes pastry for a 9 inch single crust pie

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a jelly-roll pan or large pizza pan with prepared dough, making sure dough extends up sides of pan. Saute onion in a skillet until translucent and pour cooked onion into a large mixing bowl. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, chop and add to onion; mix well. Stir in sour cream. Beat eggs enough to break up yolks, then mix in to pie mixture. Add flour to thicken mixture (onions will create a lot of water), then add salt. Mix well and pour mixture into prepared pan. Sprinkle top with caraway seed. Bake in preheated oven for about 1 hour, or until onions start to turn golden brown on top.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 10 to 12 servings

Calories: 440.9
Fat: 26.4 g
Saturated fat: 10.3 g
Carbohydrates: 43.2 g
Sugars: 12 g
Dietary fiber: 4.7 g
Protein: 10.3 g
Cholesterol: 92.7 mg
Sodium: 415.4 mg
Slaw Your Way
Category: salad
By lkb

Toss together a healthy slaw with your favorite ingredients using this easy base recipe!

Ingredients:
2 cups shredded red cabbage
2 cups matchstick-cut green apples
2 tablespoons chopped green onions
¼ cup low-fat plain Greek yogurt
2 teaspoons white wine vinegar
2 teaspoons honey
½ teaspoon celery seeds
¼ teaspoon salt

Directions:
Toss cabbage, apples, and green onions together in a bowl. Whisk yogurt, vinegar, honey, celery seeds, and salt in another bowl. Add to vegetable mixture; toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 1/2-cup servings

Calories: 40.6
Fat: 0.3 g
Saturated fat: 0.2 g
Carbohydrates: 9.5 g
Sugars: 7.7 g
Dietary fiber: 1.4 g
Protein: 1.3 g
Cholesterol: 0.5 mg
Sodium: 107.6 mg
Spinach With Pine Nuts and Almonds (Espinacas Con Pinones Y Almo


Ingredients:
olive oil, garlic clove, pine nuts, spinach, serrano ham, salt

Directions:
In a heavy 10-12 inch skillet, heat the olive oil over moderate heat until a light haze forms above it. Add the garlic and, stirring constantly, cook for 1 or 2 minutes.
Remove the garlic with a slotted spoon and discard it. Add the pine nuts and almonds to the oil remaining in the pan and cook for 2-3 minutes, or until they are slightly brown.
Add the spinach, ham, and salt and toss together with a spoon until the ingredients are thoroughly mixed and heated through. Taste for seasoning and serve at once.
Garlic Seasoned Baked Pork Chops
Category: main-dish
By Michele

This is a delicious pork chop recipe that cuts out all the grease from frying them in a pan. Best of all, you can use any type of chop (even ones with bone still in)! My husband loves this recipe so much, I'm not allowed to make pork chops any other way! Pair it with some cheesy mashed potatoes and a vegetable for a great meal.

Ingredients:
2 tablespoons butter, melted
1  egg, beaten
2 tablespoons milk
4  butterflied pork chops, trimmed
1 pinch garlic powder, or to taste
1 pinch seasoned salt (such as LAWRY'S®), or to taste

Directions:
Preheat oven to 425 degrees F (220 degrees C). Pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish. Whisk egg and milk together in a shallow bowl; dip pork chops into egg mixture. Transfer pork chops to the baking dish. Sprinkle pork chops with garlic powder and seasoned salt. Bake pork chops in the preheated oven for 10 minutes. Flip chops and season the other side with garlic powder and seasoned salt. Cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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

Calories: 329.8
Fat: 16.2 g
Saturated fat: 7.2 g
Carbohydrates: 0.7 g
Sugars: 0.5 g
Protein: 42.8 g
Cholesterol: 168.9 mg
Sodium: 185.5 mg
Deviled Eggs with Zip
Category: appetizers-and-snacks
By BONNIE1424

I've taken these yummy deviled eggs to many events, and folks always enjoy them. They're just a little spicy! Adjust the proportions of the mustards and mayonnaise to taste. I sometimes add a hot Jamaican pepper if I really want to spice them up.

Ingredients:
12  eggs
2 tablespoons mayonnaise
1 teaspoon Chinese hot prepared mustard
2 teaspoons yellow mustard
salt and pepper to taste
paprika, for garnish

Directions:
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl, and mash together with mayonnaise, Chinese hot prepared mustard, yellow mustard, salt and pepper. Fill the hollowed egg whites with the egg yolk mixture. Garnish with paprika. Chill in the refrigerator until serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 deviled eggs

Calories: 88.3
Fat: 6.8 g
Saturated fat: 1.8 g
Carbohydrates: 0.5 g
Sugars: 0.4 g
Protein: 6.3 g
Cholesterol: 186.9 mg
Sodium: 88.5 mg
Holiday Hot Cinnamon Cider


Ingredients:
apple cider, whole allspice, honey

Directions:
"In saucepan, combine apple cider, cinnamon candies and allspice. Bring to a boil. Reduce heat. Cover and simmer for 5 minutes. Remove allspice. Stir in honey."
Braised Fresh Green Beans


Ingredients:
olive oil, shallot, green beans, chicken broth, fresh thyme, salt, pepper

Directions:
Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
Add the shallot and cook until golden, about five minutes.
Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
Season with salt and pepper. Serve with thyme sprinkled on top.
Chilled Cucumber & Yoghurt Soup With Prawns


Ingredients:
cucumbers, sour cream, Tabasco sauce, of fresh mint, olive oil, sea salt

Directions:
Peel and deseed cucmbers-cut 2 into dice, and blend with the yoghurt, stock, sour cream, Tabasco and mint.
Chill until very cold.
Peel and deseed the remaining 1/2 cucmber and cut into small thin matchsticks.
Chill.
Before serving, saute prawns in the oil until they turn pink.
Sprinkle with the salt and serve them in the chilled soup immediately.
Serve the soup garnished with the strips of cucumber.
Peach and Wild Blackberry Salsa


Ingredients:
blackberries, fresh blackberries, red onion, fresh cilantro, ground cumin, lime juice, liquid honey

Directions:
Prepare peaches and place in a large mixing bowl.
Wash and pat dry blackberries and set aside.
To the mixing bowl with peaches, add sweet red pepper, red onion, Jalapeno peppers, cilantro, cumin, lime juice, orange juice and honey, mix well.
Add blackberries and fold in gently trying not to mash them.
Set mixture aside in refrigerator so that flavors will combine.
Serve with grilled fish or seafood of your choice.
Savory Sauerkraut


Ingredients:
onion, bacon drippings, sauerkraut, diced tomatoes, caraway seed, sugar

Directions:
Fry the chopped onion in hot bacon fat until soft. Add sauerkraut, tomatoes, caraway seed and sugar; mix thoroughly.
Turn into a 1 1/2-quart casserole and bake uncovered in a 350°F oven for 30-40 minutes.
Honey-Orange Glazed Ham
Category: main-dish
By Amanda

Perfect recipe for a holiday ham.  I use it every year at Thanksgiving and Christmas. Very sweet and easy to make!

Ingredients:
2 tablespoons orange juice
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 cup honey
¼ teaspoon almond extract  (Optional)
1 (8 pound) fully cooked whole ham

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Stir the orange juice, cinnamon, clove, and honey together in a small bowl; set aside. Stir in almond extract if desired. Place the ham in a shallow roasting pan. Bake in the preheated oven 1 hour and 15 minutes. Remove the ham from the oven, and baste with the honey glaze. Return to the oven; continue cooking until the ham reaches an internal temperature of 140 degrees F (60 degrees C), about 45 minutes longer. Baste occasionally as the ham finishes baking.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 1 - 8 pound ham

Calories: 415.6
Fat: 28 g
Saturated fat: 10 g
Carbohydrates: 11.9 g
Sugars: 11.7 g
Dietary fiber: 0.1 g
Protein: 28 g
Cholesterol: 84.7 mg
Sodium: 1941.6 mg
Kataifi Nests


Ingredients:
unsalted butter, phyllo dough, sugar, ground cinnamon

Directions:
Preheat oven to 375 degrees.
Brush 12 muffin cups with butter or use silicone muffin pans.
Pull the kataifi into 1-inch-thick bundles; cut bundles into 2-inch lengths. Place in a bowl; separate into a loose pile with fingers. Toss with butter, sugar, and cinnamon, if using.
Divide among 12 muffin cups; press into bottom and up the sides.
Cook until golden and crisp around the edges, 15 to 20 minutes.
Let cool.
Fill with jelly beans, speckled eggs or other candy eggs.
Beef Barbacoa (Barbacoa de Res)
Category: world-cuisine
By mega2408

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]

Ingredients:
3 ½ pounds beef brisket
1  white onion, halved
3 cloves garlic
3  bay leaves
salt to taste
water to cover
6 small guajillo chile peppers, seeded and deveined
2 small ancho chile peppers, seeded and deveined
3 tablespoons white vinegar
2 cloves garlic
4  whole cloves
3  whole allspice berries
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon cumin seeds
¼ teaspoon ground ginger
1 pinch ground cinnamon
salt to taste

Directions:
Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use. Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain. Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth. Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Prep time: 10 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs 5 mins
Yields: 6 servings

Calories: 173.4
Fat: 5.4 g
Saturated fat: 2.1 g
Carbohydrates: 6.4 g
Sugars: 2.1 g
Dietary fiber: 1.2 g
Protein: 24.2 g
Cholesterol: 53.2 mg
Sodium: 1517.4 mg