xiaoxl/recipe_data huggingface dataset:
St. Valentines Heart Shaped Crostatine


Ingredients:
honey, coconut oil

Directions:
Preheat the oven to 350°F.
Combine all dry ingredients in a bowl. Add in all wet ingredients and mix well.
Knead the dough by hand until elastic and smooth.
Using a rolling pin, roll down the dough on a wooden board until 1/4 of an inch thick.
Place your heart shaped pastry cups on top of the flattened dough, press it down and cut heart shaped pieces of dough to fill the cups.
Fill each crostatina with 1 tbsp of jam and decorate the top with some remaining stripes of dough.
Bake your pastries for 25 minutes and let them cool down before serving.
Definitely Divine Cheesy Chili Potoato Dip #5FIX


Ingredients:
cream cheese, frozen corn

Directions:
Cook Simply Potatoes Shredded Hash Browns to package directions.
In a medium microwave safe bowl combined chili and cream cheese. Microwave for 2 minutes.
Add shredded cheddar cheese. Stir to combine and return to microwave for 2 more minutes.
Add hash browns and corn to cheese and chili mixture. Stir to combine and microwave for one minute.
Serve with your favorite chips or veggies and enjoy!
Note: This can be eaten right away but is best left to refrigerate over night.
Note: This can also be lightened up by using Neufchatel cheese and low fat chili.
Chicken Enchiladas


Ingredients:
flour tortillas, white meat chicken, cream cheese, onion, green chilies, cumin, salt, sour cream, milk, monterey jack cheese

Directions:
Preheat oven to 350 degrees.
Combine chicken, cream cheese and onion.
Wrap chicken mixture into about 12 warmed tortillas.
Lay the enchiladas in a rectangle pan.
Combine soup, chilies, cumin, salt, sour cream, and milk.  A blender makes this sauce creamy and smooth, but is not necessary.
Pour soup mixture over enchiladas.
Cover with foil and bake for 30 minutes.
Remove foil, cover with Monterey jack cheese, and return to oven until cheese is melted.
Tea Biscuits
Category: bread
By Debbie

A quick tea time treat.  Serve warm, buttered, and with jam or honey.

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
½ cup shortening
¾ cup milk

Directions:
Preheat oven to 400 degrees F (205 degrees C).  Grease a baking sheet. Combine flour, baking powder, and salt.  Cut shortening in until mixture has a fine crumb texture.  Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch.  Cut into rounds with a cookie or biscuit cutter.  Place on cookie sheet, and allow to rest for a few minutes. Bake for 12 to 15 minutes.  Serve warm.

Yields: 20 biscuits

Calories: 95.9
Fat: 5.4 g
Saturated fat: 1.4 g
Carbohydrates: 10.2 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 0.7 mg
Sodium: 217.8 mg
Old Fashioned Molasses "caramel" Corn


Ingredients:
butter, molasses, brown sugar, salt, vanilla, Spanish peanut, baking soda

Directions:
Pre-heat oven to 250 deg.
Place butter in a medium pot, on medium heat.
While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan].
Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
Bring the candy to a boil and stir and cook it only till the sugar melts and the butter blends in entirely - just a couple minutes.
Turn off the heat and stir the vanilla and peanuts into the candy.
Quickly add the baking soda and stir untill it's well mixed. It foams to make a lighter, more delicate candy.
Pour the candy over the popcorn and toss untill it's evenly coated.
Put the popcorn in the oven for 1 hour, tossing every 15 or 20 minutes.
Let it cool completely before breaking up and putting into an airtight container.
I developed this recipe by hacking others because I couldn't find another to suit me. I made this for Christmas treats and it was INHALED, you'll find it tastes like Cracker Jack; that candy is made with molasses, not corn syrup, I got a box yersterday to compare.
You can easily double this, but double the baking time too.
Softest Soft Bread with Air Pockets Using Bread Machine
Category: bread
By Wawa Wang

I played around with basic white bread recipes quite a bit and finally have come up with the perfect soft, fluffy, white bread with air pockets. Maybe a little too soft to slice right away. But if you let it cool a bit, it shouldn't be a problem.  Toasted with a little butter and jam, it is a slice of heaven!

Ingredients:
1 cup warm water (105 to115 degrees F/40 to 45 degrees C)
4 teaspoons honey
2 teaspoons active dry yeast
2 cups all-purpose flour
4 teaspoons olive oil
½ teaspoon salt

Directions:
Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer. Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 1 loaf

Calories: 149.1
Fat: 2.7 g
Saturated fat: 0.4 g
Carbohydrates: 27.3 g
Sugars: 3.2 g
Dietary fiber: 1.1 g
Protein: 3.6 g
Sodium: 147.6 mg
Hummus Pitas With Feta-Olive Salsa


Ingredients:
chickpeas, tahini, garlic clove, red pepper flakes, lemon juice, tomatoes, English cucumber, green onion, kalamata olive, feta cheese, cilantro, mint

Directions:
"Drain chickpeas in a colander over a bowl, reserving 1 tablespoon liquid.  Combine chickpeas, tahini, garlic and red pepper in a food processor, and process until smooth, scraping sides of processor bowl once.  Add lemon juice and reserved chickpea liquid, process until smooth.  Spoon mixture into a bowl; set aside.  Combine tomato and next 6 ingredients (tomato through mint] in a bowl.  Spoon 1/4 cup hummus mixture into each pita half; top with 1/4 cup feta-olive salsa."
Upittu ( Rava Upma)


Ingredients:
semolina, water, salt, black mustard seeds, cumin seed, curry leaves, green chilies, ginger, yellow onion, tomatoes, cilantro

Directions:
Heat a wok or kadai, spray with butter flavored cooking spray and add semolina. You can also use 1 tsp ghee instead of cooking spray for a more fragrant (albeit higher fat] version.
Roast, stirring occasionally until fragrant (about 7-8 minutes].
Take out semolina and keep aside.
After wiping off the hot pan to remove leftover semolina grains, add the oil.
When oil is hot, add the tempering ingredients - mustard seeds, cumin seeds. If you wish you may also add spilt urad dal.
When mustard seeds sputter, stir in chopped onions, ginger, curry leaves and green chilies. Note that you can deseed the chilies if you don't want any heat.
In the meantime, bring the 2 cups of water to boil and add salt to it.
Back to your wok, stir regularly and when the onions are transparent add diced tomatoes and let cook for a couple of minutes.
When tomatoes are cooked, add the roasted semolina you kept aside earlier and mix well.
Pour boiling salted water over this mixture, give a quick stir and cover with lid.
Let it cook for 3 minutes on low flame. Then take off lid and add chopped cilantro, cashews and 1 Tbsp grated coconut. Mix well.
Take off heat, and serve hot garnished with the remaining tablespoon of grated coconut and a sprig of fresh cilantro.
NOTE 1: Don't over-roast the semolina or it won't cook well.
NOTE 2: Possible additions - grated carrots, fresh green peas, roasted peanuts. You could also add 2 tablespoons cashews (roasted pieces] and/or 2 tablespoons coconut (grated fresh] along with the cilantro.
NOTE 3: If you try to add salt after you take the upma off heat, it won't incorporate very well. So I suggest tasting the upma just before you add cilantro etc. and add more salt if you wish. Make a note of how much salt your family prefers, and next time add the entire amount to the water.
The Best Ever Classic Jewish Noodle Kugel
Category: side-dish
By Jewish Soul Food

This is the classic noodle kugel that my mom always made for Shabbat dinner. It is incredibly easy to make and tastes so good!

Ingredients:
1 (16 ounce) package egg noodles
½ cup margarine
4  eggs, beaten
1 cup white sugar
1 ½ cups applesauce
1 teaspoon vanilla extract
ground cinnamon, for dusting

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Place noodles in a large bowl. Mix margarine into the noodles until melted. Stir in the eggs, sugar, applesauce, and vanilla extract. Pour noodle mixture into a 9x13 inch baking pan, then sprinkle with cinnamon. Cover baking pan with aluminum foil. Bake in the preheated oven for 30 minutes. Uncover the kugel and bake until golden brown, 20 to 30 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x13-inch pan

Calories: 312.9
Fat: 10.8 g
Saturated fat: 2.3 g
Carbohydrates: 47 g
Sugars: 20.7 g
Dietary fiber: 1.6 g
Protein: 7.5 g
Cholesterol: 93.4 mg
Sodium: 119.4 mg
Peach Surprise


Ingredients:
"vanilla yogurt"

Directions:
Spread yogurt into circle on plate, using the back of a spoon., Place peach half, flat side down, in the center of the yogurt., Repeat for each serving desired.
Homemade Beef Jerky
Category: appetizers-and-snacks
By Chef John

Thanks to a new wave of modern day cave-people, eating healthy, high-protein snacks is all the rage, and while you can find many artisan brands out there, making your own is fun, easy, and using this method, relatively quick. Have your butcher slice the beef for you.

Ingredients:
¾ cup Worcestershire sauce
¾ cup soy sauce
1 tablespoon smoked paprika, or to taste
1 tablespoon honey, or more to taste
2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
2 pounds beef top round, thinly sliced

Directions:
Whisk Worcestershire sauce, soy sauce, paprika, honey, black pepper, red pepper flakes, garlic powder, and onion powder together in a bowl. Add beef to bowl and turn to coat beef completely. Cover the bowl with plastic wrap and marinate in the refrigerator, 3 hours to overnight. Preheat oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack over the foil. Transfer beef to paper towels to dry. Discard marinade. Arrange beef slices in a single layer on the prepared wire rack on the baking sheet. Bake beef in the preheated oven until dry and leathery, 3 to 4 hours. Cut with scissors into bite-size pieces.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 6 hrs 15 mins
Yields: 6 servings

Calories: 285.5
Fat: 10.5 g
Saturated fat: 3.9 g
Carbohydrates: 13.9 g
Sugars: 7.1 g
Dietary fiber: 0.9 g
Protein: 32.7 g
Cholesterol: 80.5 mg
Sodium: 2178.6 mg
Peppers, Beef & Macaroni


Ingredients:
shell macaroni, elbow macaroni, green pepper, orange bell pepper, salt, onion powder

Directions:
Add water to a large pot, place on stove and turn on high.
Run over to the table and frantically chop up the green and orange peppers into chunks. No need to dice or mince.
When the water boils, add the shell macaroni.
Dump the pasta sauce into a large sauce pan (about 3 quarts]. Add maybe 1/4 cup of water to the jar, tightly close the lid, shake and empty rest of sauce into the pan. No waste! Heat on medium.
Drop ground beef into large frying pan on medium heat.
When the ground beef is about half cooked, pour in the peppers. Stir it all together. At this point, you might also drop in salt (I used sea salt - about 1 teaspoon] and onion powder (I added a lot - maybe 1 tablespoon]. I didn't have an onion on hand.
When the macaroni is done, add it to the pasta sauce.
When the beef is cooked through and the peppers look a bit limp, drain the grease. (I didn't have the muscles, empty cans or lid for pouring it out, so I just wad up a paper towel, tilt the pan and let the grease collect in the paper towel. It works for me.].
Add the beef and peppers to the pasta sauce and macaroni. Stir it all together, heat through and serve.
WW Brussels Sprouts With Dried Canberries and Lemon - 3 Pts +


Ingredients:
Brussels sprouts, dried cranberries, fresh lemon juice, olive oil, salt, ground pepper

Directions:
Trim the tough outer leaves from the Brussels sprouts; slice off the stem end and cut a small x in the bottom of each sprout.
Put the sprouts in a steamer basket; set it in a sauce pan over 2 inches of boiling water.
Cover tightly and steam until the sprouts are tender but still bright yellow-green, 10-15 minutes.
Combine the cranberries, lemon juice, oil, salt and pepper in a medium bowl.
Add the Brussels sprouts and toss to coat.
Serve hot or at room temperature.
Caramel Corn


Ingredients:
light brown sugar, butter, light corn syrup, cream of tartar, baking soda, vanilla, salt

Directions:
Place popped corn in a large, oven-proof pan.
Over medium heat, mix butter, sugar, and syrup in a heavy pan.
Bring to a boil, and cook to soft ball state (235 - 240] while stirring.
Remove from heat, and stir in all remaining ingredients.
Pour over popped corn, and stir well to coat.
Bake 1 hour at 200, stirring every 15 minutes.
Let cool, and enjoy!  Store in an airtight container.
Greek Lamb Wraps


Ingredients:
cucumber, reduced-fat sour cream, red wine vinegar, feta cheese, fresh ground black pepper, dried mint flakes, lean boneless leg of lamb, onion, flour tortillas, tomatoes

Directions:
Combine first 6 ingredients in a small bowl.  Stir well.  Cover and chill.
Coat a large nonstick skillet with cooking spray or a little olive oil.  Add lamb and onion.  Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done.  Remove from heat.  Stir in Greek seasoning.
Divide lamb mixture evenly among 4 tortilla.  Topp with cucumber sauce, tomato, and spinach.  Roll up tortillas.
Vegetarian Breakfast Quesadilla


Ingredients:
green onion, tomatoes, vegetarian ham, broccoli, egg, salt, pepper, margarine, tortillas, cheese

Directions:
Slice the onions, tomatoes, broccoli and veggie ham into small pieces. Mix in the vegetable oil.
Heat a frying pan to medium-high. Add the vegetable mixture.
Meanwhile, whisk the egg, salt, and pepper in a bowl. Add to pan with the veggie mix when the broccoli is a little golden. Mix up to get a scrambled egg texture!
Once the eggs look done, put this mixture in a bowl.
Clean your frying pan (or get a new one] and rub 1 teaspoon of margarine around in it. Once it melts, put one tortilla in it, and spread some of the shredded cheese on top of it.
Once the cheese starts to get a bit melty, spread the egg/veggie mixture you've set aside on top of it. Add the rest of the cheese on top of this, and then put the other tortilla on top!
Spread the rest of the margarine on the top of the new tortilla, and check the bottom one to see if it's golden-brown. If it is, flip the quesadilla over with a spatula and heat the other side until that's golden-brown!
Put on a plate, cut into slices, and serve!
Vidalia-Honey Vinaigrette


Ingredients:
cider vinegar, honey, Dijon mustard, salt, pepper

Directions:
Sauté onion in 1 tablespoon hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 tablespoons vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.
Process onion mixture, honey, next 3 ingredients, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill 3 to 24 hours.
Makes 1 1/3 cups.
NOTE:  Cook time equals chill time!
Rockin' Salsa
Category: side-dish
By Tami

This is a recipe I came up with by combining two of my favorite recipes into one awesome recipe.  You can make this salsa as hot as you want by adding more peppers.

Ingredients:
1  red onion, chopped
1  white onion, chopped
1  yellow onion, chopped
6 pounds fresh tomatoes, peeled and chopped
2  banana peppers, chopped
3  green bell peppers, chopped
3 (6 ounce) cans tomato paste
½ cup white vinegar
2 tablespoons garlic powder
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
¼ cup brown sugar
¼ cup white sugar
8  pint canning jars with lids and rings

Directions:
Combine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening.

Prep time: 45 mins
Cook time: 3 hrs 20 mins
Total time: 6 hrs 5 mins
Yields: 8 pints

Calories: 25.4
Fat: 0.2 g
Carbohydrates: 5.9 g
Sugars: 4.2 g
Dietary fiber: 1.1 g
Protein: 0.9 g
Sodium: 229.6 mg
Bourbon Chicken Langlois


Ingredients:
soy sauce, oyster sauce, ginger, brown sugar, garlic powder, garlic, cornstarch, Bourbon, butter, green peppers, white button mushrooms, mushrooms

Directions:
Sauce:
Bring 1 cup of the Apple Juice, entire amounts of the Soy Sauce,Oyster Sauce, Ginger, Brown Sugar,Garlic Powder and Red Pepper to slow simmer.
In separate cup mix corn starch and remaining Apple Juice.  Mix until smooth.
Whisk Starch/Apple Juice Mixture with the rest and stir until smooth.
Bring heat to high, being careful to whisk the whole time.
While whisking mix in Bourbon.
Whisk for two minutes on high, then turn off and remove pan from heat.
Main dish:
Melt butter in Pan.
Slice Chicken Thighs vertically and add to pan.
Season with Salt and Pepper.
Brown chick in butter for approx 8 minutes.
Chop vegetables according to preference and add to pan.
Season with soy Sauce.
Mix occasionally for 8 more minutes.
Turn off and serve Chicken with Vegetable over a bed of rice.
Drizzle Bourbon sauce over Meal when served.
Sweet & Sour Beef-Cabbage Soup


Ingredients:
canola oil, lean ground beef, caraway seeds, dried thyme, golden delicious apple, low sodium beef broth, diced tomatoes, honey, paprika, savoy cabbage, cider vinegar, salt, pepper

Directions:
Heat oil in a Dutch oven over medium heat. Add beef, caraway seeds and thyme, cook, stirring until beef is mostly browned, about 4 minutes.
Add in pepper-onion mix and apple; cook, stirring for 2-3 minutes more.
Stir in broth, tomatoes, honey and paprika and adjust the heat so the mixture boils gently. Cook for 8-10 minutes to blend the flavors.
Stir in cabbage and cook until just barely tender, 3-4 minutes more. Season to taste with vinegar, salt and pepper.
Chef John's Peanut Butter Cookies
Category: desserts
By Chef John

These classic cookies don't get much easier.

Ingredients:
½ cup unsalted butter
½ cup white sugar
½ cup packed brown sugar
½ cup creamy peanut butter
½ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1  egg
1 ¼ cups all-purpose flour

Directions:
Beat butter, white sugar, brown sugar, peanut butter, salt, baking powder, and baking soda in a stand mixer until smooth. Scrape down the sides of the bowl and beater with a spatula. Add egg and mix for about 1 minute. Slowly mix in flour with the mixer on low. Scrape down the sides of the bowl and beater. Mix on medium until combined, about 30 seconds. Form dough into a ball, cover with plastic and refrigerate for 2-3 hours. Preheat the oven to 375 degrees F (190 degrees C). Portion out cookie dough in equal-sized balls on a baking sheet covered with a silicone baking mat. Use damp hands to roll dough into smooth balls. Stamp each ball with a fork in a criss-cross pattern. Bake in the preheated oven for 10 minutes until golden. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.

Prep time: 5 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 24 cookies

Calories: 251.6
Fat: 13.6 g
Saturated fat: 6.1 g
Carbohydrates: 29.5 g
Sugars: 18.3 g
Dietary fiber: 1 g
Protein: 4.7 g
Cholesterol: 35.8 mg
Sodium: 228.7 mg
Mushroom Risotto With Italian Sausage Sauce


Ingredients:
onion, tomatoes, dry basil, salt, tomato paste, dry white wine, butter, margarine, olive oil, onion, small mushroom, garlic clove, white pepper, arborio rice, short-grain rice, dry white wine, asiago cheese, parmesan cheese, parsley

Directions:
ITALIAN SAUSAGE SAUCE:
Remove casings from the sausage and crumble meat into a 10-inch frying pan.
Add sliced onion. Saute over medium-high heat and cook, stirring until sausage is browned. Drain to remove fat.
Add tomatoes, basil, salt, tomato paste, and wine to pan. Bring to the boil; reduce heat and boil gently, uncoverd stirring often, until sauce is thickened (approximately 10 minutes]. Keep warm.
MUSHROOM RISOTTO:
Melt butter with oil in a heavy 2-quart pan over medium heat. Add onion and mushrooms; cook, stirring often, until onion is translucent but not browned and liquid has evaporated. Add garlic, white pepper, and rice. Cook, stirring, until rice looks opaque (about 2 minutes].
Stir in broth and wine; bring mixture to a boil. Simmer rice at a gentle boil, uncovered, stirring occasionally, for 15 minutes.
Add cream to rice mixture. Cook until rice is just tender and most of the liquid has been absorbed (about 5 minutes; rice should still be al dente without tasting starchy]. Stir in 1/4 cup of the cheese.
Spoon rice into a warm serving bowl and top with sauce. Garnish with parsley, if desired. Serve remaining 1/4 cup cheese to add to taste.
Chocolate Peanut Butter Sandwich Cookies


Ingredients:
peanut butter, shortening

Directions:
Spread peanut butter on half the crackers., Top with the rest of the crackers., Chill., Melt chocolate and shortning in double boiler., Dip sandwiches, and put on wax paper to harden.