xiaoxl/recipe_data huggingface dataset:
Soft Molasses Cookies V
Category: desserts
By sal

Celebrate the winter months with spicy and soft molasses cookies. Great for eating with a hot cup of coffee.

Ingredients:
1 cup butter, softened
½ cup brown sugar
1  egg
¾ cup molasses
3 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon ground cinnamon
1 teaspoon ground ginger

Directions:
In a  large bowl, cream together the butter, brown sugar and egg until well blended. Stir in the molasses. Combine the flour, baking soda, cinnamon and ginger; stir into the molasses mixture. Cover the dough and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 3 dozen

Calories: 112.8
Fat: 5.4 g
Saturated fat: 3.3 g
Carbohydrates: 15.1 g
Sugars: 5.8 g
Dietary fiber: 0.3 g
Protein: 1.3 g
Cholesterol: 18.7 mg
Sodium: 111.5 mg
Slow Cooker Macaroni and Cheese


Ingredients:
elbow macaroni, butter, sharp cheddar cheese, cream cheese, milk, sour cream

Directions:
Boil the uncooked macaroni in a large pot.  Be sure to use plenty of water (use your best judgement], and boil until tender (about 8 minutes].
In your slow cooker, melt the butter on high.
Once butter is melted, add cheddar cheese and cream cheese.  Allow both cheeses to melt a bit.
Add milk and sour cream.
Turn the temperature down to "low.".
Allow to cook for about 2 hours, stirring frequently.  As long as it's warm and the cheese is melted, though, feel free to eat it!
Enjoy!
Sweet Italian Taralli Cookies (Gluten Free & Paleo)


Ingredients:
cassava, flour, coconut flakes, coconut milk, applesauce, coconut oil, lemon juice, vanilla extract, honey

Directions:
Preheat the oven to 350°F.
Combine all ingredients in a bowl and mix well.
Knead with your hands for a few minutes then take off pieces of dough (the size of a tablespoon will suffice] and give them a ring shape with your hands.
When you formed all your taralli, place them on a baking pan lined with parchment paper and bake them for 25 minutes.
Enjoy!
Easy As 1-2-3 Harvard Beets


Ingredients:
cornstarch, sugar, vinegar, beets, butter

Directions:
In small saucepan, combine the ONE tablespoons cornstarch, the TWO tablespoons sugar and the THREE tablespoons vinegar (get it, 1-2-3?]!  Stir.
Drain the can of beets, reserving the liquid.  Add 1/2 cup of the liquid to the pan.
Cook over medium heat, stirring till thickened and bubbly.
Add 1 tablespoons butter and salt and pepper to taste.
Add drained beets and heat in the sauce till hot through.
Chicken Scallopini
Category: world-cuisine
By Strangecacti

While many have heard of veal scallopini, you can make this Italian dish with most any meat or even vegetables. The trick is to use a demi-glace of the same style -- i.e., a venison demi if using deer. You can 'fake' a demi-glace by reducing an appropriate brown stock and adding a water and flour slurry to thicken. Makes an awesome romantic dinner for two.

Ingredients:
1 clove garlic, pressed
¼ cup butter, softened
2  skinless, boneless chicken breast halves
½ cup all-purpose flour
salt and ground black pepper to taste
4 ounces sliced mushrooms
20  capers, or to taste
2 tablespoons lemon juice
¼ cup white wine
2 tablespoons chicken-flavored demi-glace, or to taste
1 teaspoon chopped fresh parsley, or to taste
2  lemon slices

Directions:
In a small bowl, stir together the garlic and butter until well combined. Set aside. Place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. Using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. Open the cut chicken breast and spread it out like an open book. Using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness. Place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. Melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. Sprinkle each breast with salt and pepper. Remove the chicken breasts to a platter, and keep warm. Cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. Stir in capers, lemon juice, white wine, and chicken demi-glace, and stir to combine. Reduce to a simmer. Adjust salt and pepper again, and stir the parsley into the sauce. Remove the chicken breasts to plates, and serve the sauce over the chicken. Garnish each serving with a lemon slice.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 541.7
Fat: 27.2 g
Saturated fat: 15.5 g
Carbohydrates: 34.8 g
Sugars: 3.2 g
Dietary fiber: 2.5 g
Protein: 34.8 g
Cholesterol: 128.2 mg
Sodium: 884.4 mg
Rob Morrison's Meatloaf


Ingredients:
onion, garlic cloves, ketchup, egg, ground pork, ground beef, parmesan cheese, bacon

Directions:
Preheat oven to 350 degrees.
Place the onion, garlic, ketchup and egg in a large bowl; stir to combine.
Add meat and mix until well combined.
Add breadbrumbs and cheese and continue mixing until thoroughly incorporated.
Transfer meat mixture to a loaf pan.  Top with bacon strips, if desired, and cover with aluminum foil.
Transfer to oven and bake until meat is no longer pink, about 55 minutes.  Uncover, and continue baking an additional 30 minutes.
Let meatloaf stand, loosely covered, about 10 minutes, before slicing and serving.
Chicken With Artichokes And Mushrooms


Ingredients:
boneless skinless chicken breast halves, butter, marinated artichokes, whole mushrooms, onion, flour, rosemary, salt, pepper, chicken broth

Directions:
Brown chicken in butter., Place in 13x9 in., baking pan., Cut artichokes in quarters., Arrange artichokes and mushrooms on chicken., Saute onion in pan juices., Blend in flour, rosemary, salt, and pepper., Add broth., Cook and stir until thick and bubbly., Spoon over chicken., Cover and bake at 350* for 50 minutes.
Silky Summer Tomato Soup With Spinach Coulis


Ingredients:
tomatoes, sweet onion, garlic cloves, salt, olive oil, Tabasco sauce, salt, water

Directions:
For the tomato soup:.
Cut the tomatoes into 2- to 3-inch chunks. Finely puree the tomatoes, onion, garlic, jalapeno, salt, and olive oil in a blender or food processor. Push the puree through a food mill fitted with the fine screen, then add enough Tabasco to the soup to suit your taste. (You should have about 6 cups of soup.] Refrigerate until cool.
For the spinach coulis:.
Pick out and discard any damaged leaves and seal the leaves in a plastic bag. Place the bag in a microwave onion and microwave the spinach on high for 1 1/2 minutes.
Transfer the spinach to a blender. Add the oil, salt, and water and process for about 1 minute, stopping the machine once or twice to push any pieces of spinach clinging to the sides down into the mixture. When it's smooth, transfer the spinach puree to a bottle or jar, cover tightly, and refrigerate.
To serve, ladle out about 1 1/2 cups soup per person. Garnish each bowl with 1 to 2 tablespoons of spinach coulis.
Note: The spinach coulis can be made up to a week ahead and refrigerated.
Apple Dip


Ingredients:
cream cheese, white sugar, brown sugar, vanilla

Directions:
Mix with electric mixer until well blended., Store in refrigerator., Best if made the day before serving., Set out to soften a little before serving., Serve with apple slices.
Sauteed Garlic Asparagus
Category: side-dish
By Ryan Morgan

A simple but tasty twist to regular old Asparagus.

Ingredients:
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

Directions:
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

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

Calories: 102.4
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 5.2 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 2.7 g
Cholesterol: 22.9 mg
Sodium: 64 mg
Barbecue Chicken With Fried Rice


Ingredients:
skinless chicken thighs, barbecue sauce, clear honey, oyster sauce, olive oil, garlic cloves, long-grain white rice, eggs

Directions:
Mix together the chicken thighs, barbecue sauce, honey, oyster sauce, olive oil and 2 cloves chopped garlic. Cover and marinate in the fridge for 2-4 hours.
Preheat the oven to 375°F Transfer the marinated chicken to a roasting tin.
Roast in the oven for 40 minutes, turning now and then, until the chicken is cooked through.
Meanwhile, rinse the rice to wash out excess starch. Place in a medium-sized heavy saucepan. Add 1 1/4 cups water and season with salt.
Bring to the boil, reduce heat, cover tightly and simmer over a very low heat for 15 minutes until the water has been absorbed and the rice is tender.
Spread the rice out on a large plate to cool.
Heat a wok until very hot. Add the oil and heat through. Add the garlic and stir-fry for one minute.
Add the cooled rice and mix thoroughly with the garlic.
Crack the eggs into the rice and add the cooked peas. Stir-fry until the eggs are cooked. Season with salt and pepper.
Serve the barbecue chicken with the fried rice.
Pumpkin and Bacon Salad


Ingredients:
pumpkin, olive oil, garlic clove, bacon, pancetta, chickpeas, coriander leaves, lemon juice, olive oil, garlic clove

Directions:
Preheat oven to moderate (180c].
Combine pumpkin, oil and garlic in a bowl; toss gently. Transfer to a shallow baking dish; roast uncovered for about 45 minutes or until tender. Allow to cool a bit.
Place the bacon on a tray in a single layer and cook for 20 minutes (in the oven], or until crispy.
Drain bacon, cool slightly then break into pieces.
Dressing:
Combine the ingredients, whisk together well.
Combine all ingredients with the dressing, season to taste with salt and plenty of pepper and serve at once.
Chapel Hill Shrimp-Cucumber Salad Rounds


Ingredients:
cream cheese, mayonnaise, ketchup, prepared mustard, garlic powder, shrimp, cucumber, onion, shrimp

Directions:
Blend together the cream cheese, mayonnaise, ketchup, mustard, and garlic powder.
Gently fold in the shrimp, chopped cucumber, & chopped onion.
Chill for at least 3 hours in the refrigerator.
When ready to serve, spread crackers or toast rounds with the spread, then garnish each with a cucumber round and a shrimp. This spread also makes a wonderful sandwich.
Fresh Homemade Ricotta Cheese


Ingredients:
fresh lemon juice, salt

Directions:
Line a colander with moistened cheese-cloth and set it over a large bowl.
In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
Ricotta can be stored, covered, in the refrigerator for up to 3 days.
Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.
Beef and Onion Pot Pie/Stew


Ingredients:
puff pastry, beef, flour, onions, garlic cloves, mushroom, celery ribs, carrots, tomato puree, water, basil, oregano, beef bouillon cubes

Directions:
Strip any fat off the meat then cut into medium dice, prepare all the vegetables.
Place the flour in a large plastic bag, then add half the meat, shake it about and get all the meat coated then do the same with the other half.
Using either a frying pan or skillet, add half the oil and seal the meat, in two batches then set to one side.
Heat the remaining oil in a large saucepan adding the onion, celery and garlic, cooking slowly for 3-4 minutes.
Add the stock cubes, tomato puree, herbs,  pepper and salt and the water ( do not add it all if you feel it will be too much  ] and bring to the boil.
Add the meat and simmer for 45 minutes  this is where you can add the remaining water, but it should not quite cover the ingredients] then add the diced carrot. cook for a further 15 minutes Stir occasionally. Thicken if you feel the gravy is on the thin side.
For a Pot pie, pre heat the oven to 200c.
Using about 250 grams of pasty roll out until quite thin. place ingredients in the pie dish and cover with the pastry in the usual way. I only use pastry as a lid, I dont line the pie with pastry as well. Cook in the oven for at least 30 minutes.
serve with mashed potatoes and a vegetable of your choice if serving as a casserole serve with vegetables of your choice.
Perfect Choice-Caramelized Onions


Ingredients:
butter, brown sugar, Worcestershire sauce, salt, pepper

Directions:
Over medium heat, heat skillet before placing in butter and oil.
Add onion, salt, pepper, Worcestershire sauce, and sugar.
Cook uncovered over medium heat, moving the onions around, until onions begin to get browned; approx.
8-10 minutes.
Cover and reduce heat to medium-low and cook for an additional 13-15 minutes.
The onions will sweat down and be glossy and soft.
*(At this point for visual affects, I add 1/2 tsp. Gravy Master or Kitchen Bouquet] to give it a rich brown color.
Can be made in advance; freezes very well for the next Sunday roastbeef dinner.
Serve with hamburgers, roasts or steaks.
Matzo Kugel


Ingredients:
onion, celery, chicken fat, salt, pepper, paprika, eggs, condensed chicken broth, hot water

Directions:
Sauté onions and celery in fat until onions are tender.  Add to broken Matzo's.
Combine remaining ingredients and add to matzo mixture.  It will be a bit runny.
Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.
Cheesy Hash Brown Casserole


Ingredients:
hash browns, cheddar cheese, mozzarella cheese, onion, sour cream, pepper, salt

Directions:
Preheat oven to 350°F., In a large mixing bowl combine all ingredients and mix well., Place in a casserole dish, smooth out evenly., Bake for 25-30 minutes, then broil on high to brown the top.
Irish Soda Bread in a Skillet
Category: breakfast-and-brunch
By Canadian Girl

A basic version of Irish Soda Bread that is baked in a cast iron skillet.  Try substituting the liquid with buttermilk or 2)1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember.

Ingredients:
1 cup milk
1 teaspoon vinegar
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled. In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet. Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

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

Calories: 129
Fat: 0.9 g
Saturated fat: 0.4 g
Carbohydrates: 25.3 g
Sugars: 1.5 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 2.4 mg
Sodium: 237.1 mg
Ramen Scrambled Eggs
Category: breakfast-and-brunch
By Breanna K

This recipe is great for a quick and easy breakfast! Add hot sauce at the end, if desired!

Ingredients:
1 (3 ounce) package ramen noodles (any flavor)
1 teaspoon chopped fresh parsley, or to taste
1 tablespoon vegetable oil
½  onion, chopped
2  eggs
1 teaspoon water, or as desired
1 pinch salt

Directions:
Bring a pot of water to a boil; add ramen noodles and cook for 3 minutes. Drain water and stir seasoning packet and parsley into noodles. Heat oil a non-stick skillet over medium heat; cook and stir onion until fragrant, about 2 minutes. Add noodles and stir for 2 minutes more. Whisk eggs, water, and salt together in a bowl; pour into same skillet as noodle mixture. Cook and stir eggs until set and cooked through, 2 to 4 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 342.7
Fat: 26 g
Saturated fat: 5.9 g
Carbohydrates: 13.5 g
Sugars: 3.1 g
Dietary fiber: 1.4 g
Protein: 14.5 g
Cholesterol: 372.1 mg
Sodium: 594.7 mg
Grilled Salmon with Strawberry Salsa


Ingredients:
skinless salmon fillet, English cucumbers, seedless cucumber, green onion, cilantro, fresh strawberries, butter, garlic, honey, soy sauce, fresh lemon juice

Directions:
***Salsa***.
Mix together cucumbers, green onion, yellow pepper, cilanto and vinegar.
Cover and chill at least 1 hour.
Just before serving add strawberries.
***Sauce***.
In small sauce pan over low heat, melt butter with garlic.
Stir in honey, soy sauce and lemon juice.
Cook 2 minutes, then set aside.
***Grill***.
Prepare charcoal grill.
When coals are ready, oil a fish grilling rack.
Brush sauce on salmon pieces and place on well-oiled rack.
Place rack over coals (about 4 inches from heat].
Grill salmon about 4-5 minutes on each side.
Brush fish with sauce after turning, and again when done.
Place grilled fish on warm platter and top with salsa.
Yeast Doughnuts


Ingredients:
milk, shortening, sugar, nutmeg, lemon rind, egg, milk, flour, salt

Directions:
Scald 1/2 cup milk; cool; add yeast;
Add 1 teaspoon sugar.
proof dough.
Cream shortening, sugar, salt, nutmeg, and lemon rind.
Add egg; mix.
Add 1-1/2 cups milk.
Add flour.
( i needed a little more milk ].
Knead; place in a greased bowl; let rise until doubled.
Roll out; cut doughnuts.
Let rise 10 minutes.
Fry until golden in deep fat 375 degrees Fahrenheit.
You can shake doughnuts in sugar or glaze.
Teriyaki Portabella Mushroom Burger


Ingredients:
portabella mushrooms, ginger, garlic clove, soy sauce, artificial sweetener, canola oil, light mayonnaise, sweet onion, lettuce leaves, tomatoes, swiss cheese

Directions:
Place crushed ginger and garlic in a 1 gallon size plastic locking bag.
Add soy sauce, sweetener and oil to bag, seal and shake well.
Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms.
Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes.  Heat nonstick skillet on range on medium high heat.
Remove mushrooms from bag and place cap side down in hot skillet.  Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag.
Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms.  Remove skillet from heat.
Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized.
To assemble the sandwich, spread mayonnaise on each half of the kaiser roll.
Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese.
On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom.  Put the two halves of the buns together and enjoy.
Salmon Summer Rolls With Dipping Sauce


Ingredients:
soy sauce, rice vinegar, hoisin sauce, fresh rosemary, fresh ginger, fresh garlic, green onions, salmon fillet, olive oil, sesame seeds, jicama, carrots, napa cabbage, fresh bean sprouts, water

Directions:
Dipping Sauce:
Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
The Spring Rolls:
Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.
Praline Yams


Ingredients:
brown sugar, flour, butter, miniature marshmallows

Directions:
Preheat oven to 350. Drain yams., Place in ungreased 2 quart casserole dish., Mix togehter brown sugar, flour, and butter. Sprinkle on top of yams., Top with marshmellows., Bake at 350 for 35-40 minutes.
Baking Powder Hamburger Buns
Category: bread
By Clabber Girl

These quick homemade hamburger burger buns bake up beautifully, with a sturdy bottom that stands up to whatever you can pile on, but with an interior texture that's surprisingly light.

Ingredients:
2 cups all-purpose flour
4 teaspoons Clabber Girl® Baking Powder
1 tablespoon sugar
1 ½ teaspoons kosher salt
1 teaspoon baking soda
¾ cup buttermilk
2  eggs
Spice Islands® Sesame Seeds, optional

Directions:
Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. In a mixing bowl, whisk together flour, baking powder, sugar, salt and baking soda. Add buttermilk and eggs and beat on low speed 30 seconds until combined, then beat 1 minute on high speed. Dough will be sticky and will have the appearance of frosting. With wet hands, scoop out 6 to 8 even portions of dough and place them on prepared baking sheet, mounding the dough slightly into a bun shape. Re-wet fingers and smooth the tops and sides of each bun. If desired, sprinkle with sesame seeds. Bake in preheated oven for 15 minutes or until golden brown. Allow to cool. Slice buns lengthwise. Serve with burgers, chicken, fish, veggies or whatever you like!

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 hamburger buns

Calories: 210.2
Fat: 2.9 g
Saturated fat: 0.7 g
Carbohydrates: 37.4 g
Sugars: 3.8 g
Dietary fiber: 1.2 g
Protein: 7.7 g
Cholesterol: 63.2 mg
Sodium: 1114.1 mg
Vegetarian Focaccia Sandwich


Ingredients:
olive oil, onion, portabella mushrooms, focaccia bread, dijon-style mustard

Directions:
Slice bread in half lengthwise., Slice peppers into 1/8 inch slices., Slice onion and mushrooms., In a skillet, heat oil over medium heat., Add peppers and onions, cooking till they begin to soften., Add mushrooms and cook till mushrooms are softened., Spread mustard on each half of bread., Top one half with mushroom mixture, sprinkle with cheese., Place the other half of the bread on top the half with the mushroom mixture., Cut into 8 slices.