xiaoxl/recipe_data huggingface dataset:
Seedless Blackberry Jam


Ingredients:
blackberries, sugar, lemon juice

Directions:
Place the blackberries in a blender and blend until they are all crushed. You may need to do this in two batches depending on the size of your blender.
Strain the blackberry puree through a mesh strainer to remove the seeds - stir and press on the puree while it is in the strainer - you want to get as much puree as you can.
Measure out the blackberry puree; you should have about 4 cups. If you don't have 4 cups add water to the puree until you have 4 cups.
Place 3 small plates or saucers in the freezer.
In a preserving pan, combine the blackberry puree, 1 cup of Green Apple Pectin Stock, 3 cups of sugar, and 2 tablespoons of lemon juice over medium heat, stirring gently until the sugar is completely dissolved.
Raise the heat to medium-high and boil for 15 minutes.
After 15 minutes of cooking, check the set (it may take up to 30 minutes of simmering over medium high heat for the jelly/jam to reach the set stage - it depends on what kind of pan you are using and how high of heat you are using].
Use the cold plate test to check set: take the pot of jam off the heat (if you don't remove the jam from the heat while you check the set it could over-cook and become rubbery or hard, if the jam is indeed already set] .
Place a drop of the jam mixture on one of the saucers you've kept in the freezer, & place the plate back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jam with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jam is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
When the jam is set, ladle the jam into canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any jam which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Pb&j With a Twist


Ingredients:
"peanut butter"

Directions:
Simply get out your pb&j, but instead of spreading it across the bread, spread it inside the pita pocket!
This will surely have your child begging for more pita pockets. Everybody loves peanut butter and jelly sandwiches, but there are different ways to use it!
Can be used with different toppings, too.
Vietnamese Braised Pork Belly & Eggs


Ingredients:
eggs, coconut, salt, sugar, black pepper

Directions:
Boil the eggs for 10 minutes, turn off the heat, but leave the eggs in the pot for another 5 minutes.  Place the eggs in a cold water to cool them down. Peel the eggs and use a tooth pick to poke a few holes all around each egg.
Next, rinse off your cut of pork and pat it dry with a paper towel. Cut the pork into approximately one and a half inch squares. Sprinkle with some salt and black pepper.
Add 1 tbsp of oil and 1 tbsp of sugar to the dry pot and cook on high heat, stirring frequently until the sugar melts into a light brown liquid.
Quickly, stir in all the meat so the caramel doesn’t burn on the bottom.
When all the pieces of the meat turn light brown,  pour in the full can of coconut soda and two cups of water. Sprinkle in a teaspoon of salt, a quarter teaspoon of black pepper and one tablespoon sugar. Cover the pot.
As soon as the pot begins boiling, uncover it and skim away all the white foam off the surface. Add in the eggs and cover the pot once more. Bring the heat back down to low and let the dish simmer for about an hour, hour and a half – or until the water reduces almost to the bottom of the pot. This step largely depends on personal preference. If you like thicker sauce, allow it to cook for longer. Just know that leaner cuts of meat can dry out a little if you do. If you like a thinner, wetter sauce, take it off the heat sooner.
As always, season to taste as you go!
Passion Fruit Ice Cream


Ingredients:
sweetened condensed milk, passion fruit juice, pure vanilla extract, fleur de sel, heavy cream

Directions:
In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside.
In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold.
Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen.
DOUBLE ORANGE GLAZE PORK CHOPS


Ingredients:
orange marmalade, butter, salt, pepper, cayenne pepper

Directions:
Season chops with the salt, pepper, cayenne pepper and rye seeds on both sides. Cover and refrigerate overnight.
Directions.
In a small bowl, mix together the orange juice and marmalade. Heat the butter and vegetable oil in a large skillet over medium heat. Add the chops and cook, turning once, until just cooked through. Transfer the chops to a platter and cover loosely with aluminum foil.
Pour off all but 3 tablespoons of drippings from the skillet and add the orange juice mixture. Raise the heat to medium-high and stir, scraping up the brown bits on the bottom of the pan, until the sauce is reduced and slightly syrupy. Return the pork chops to the pan, reduce the heat to medium, and cook, turning the pork chops a few times in the sauce.
Transfer the chops to serving dishes and drizzle with some of the sauce. Pour the remaining sauce into small serving bowls and serve alongside chops.
In a separate skillet you will have prepared onions and mushrooms, add butter and cook until the onions are soft. Serve on top of the pork chops.
ROASTED CARROTS-SIDE DISH.
12 carrots.
1 handful of fresh thyme.
¼ cup extra virgin olive oil.
Instructions.
Arrange the carrots onto your baking dish, pour on the oil and mix around a bit. Add the fresh thyme and slide them into a 400 degree oven for 35-40.
Salsa Potato Samosas #SP5


Ingredients:
puff pastry, butter, egg

Directions:
Preheat oven to 400°F.
Set a pan over medium heat and melt your butter.  Reduce heat to medium low and add potatoes.  Place lid on pan and cook, stirring occasionally until soft, about ten minutes.
Roll the pastry into a 12x12 square.  Cut into 3" squares so you will have 9 total.
Stir the potatoes into the fiesta salsa in a small bowl.  In a separate bowl, beat the egg well.
Place potato mixture on each of the pastry squares, diving evenly.
Brush edges of pastry with the beaten egg.  Fold over, creating a triangle and crimp the edges with a fork.
Place pastries onto a jelly roll pan or cookie sheet and bake for 20 minutes or until desired golden color is reached.
Serve with additional salsa.
Lemon-Rosemary Chicken Breasts


Ingredients:
lemon, fresh rosemary, salt, pepper, olive oil, garlic clove, boneless skinless chicken breast halves

Directions:
Cut 2 thin slices from lemon; set aside.
Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
Add rosemary, salt, pepper, oil and garlic; mix well.
Add chicken breast halves; turn to coat.
Arrange chicken on broiler pan.
Top with lemon slice on each.
Broil 4 to 6 inches from heat for 5 minutes.
Turn chicken, placing lemon slices under chicken.
Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
Discard lemon slices.
Pancake Muffin Surprises


Ingredients:
Bisquick, milk, eggs, maple syrup, bananas

Directions:
In a large mixing bowl, add the Bisquick, milk, eggs, and 1/2 cup maple syrup; stir to combine.
Pour approximately 1/4 cup of batter into 12 muffin cups that have been sprayed with non-stick cooking spray.
Put a piece of banana in the center of each.
Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
Serve warm with a little maple syrup drizzled on top.
Quick and Easy Creamy Bacon-Mushroom Pasta Skillet


Ingredients:
penne pasta, bacon, fresh mushrooms, fresh garlic, crushed red pepper flakes, parmesan cheese, green onions

Directions:
In a large skillet cook the chopped bacon until crisp; remove to a bowl.
Drain all but 2 tablespoon bacon fat from the skillet.
Add in sliced mushrooms,  garlic and chili flakes; cook for about 3 minutes or until the mushrooms are tender.
Reduce heat to low then stir in the whipping cream and parmesan cheese.
Mix in the cooked pasta, bacon and green onions; stir to heat through.
Season with salt and pepper to taste.
Delicious!
Fluffy Seven Minute Frosting
Category: desserts
By obertolas

This frosting takes approximately seven minutes to make.

Ingredients:
1 ½ cups white sugar
½ cup water
2  egg whites
½ teaspoon salt
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Directions:
Combine sugar, water, egg whites, salt, corn syrup, and vanilla in the top of a double boiler. Beat all ingredients about one minute before placing bowl or pan over the heat. Place over rapidly boiling water; beat at high speed until the mixture forms soft peaks. (This may take longer than 7 minutes). Transfer frosting mixture to large bowl; beat until the mixture is thick and cool enough to spread.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 2 cups

Calories: 39.5
Carbohydrates: 9.9 g
Sugars: 9.6 g
Protein: 0.2 g
Sodium: 40.3 mg
3 Cheese Toasted Sandwiches


Ingredients:
low fat cottage cheese, low-fat cheddar cheese, parmesan cheese, celery, green onion

Directions:
In a medium sized bowl mix all ingredients.
Divide mixture among 3 or 4 slices of bread, top cheese mixture with remaining slices of bread.
Spray with cooking spray or lightly grease skillet, preheat on medium heat.
Cook sandwiches in the skillet (you may want to cover it with a lid or a pizza pan works well], flip when browned and cook the other side until golden brown.
Remove from pan when browned and heated through.
Enjoy immediately!
Note: Unlike grilled cheese sandwiches, do not spread the bread with margarine or butter, the lightly greased pan will prevent it from sticking and toast the bread nicely.
Makes 3 to 4 sandwiches.
Copycat Kfc Chicken Seasoning


Ingredients:
salt, pepper, lemon pepper, thyme, paprika, garlic powder

Directions:
"Mix the spices together well then store in an airtight container or spice jar."
Amazing Eggnog Shake


Ingredients:
evaporated milk, milk, water, powdered milk, honey, vanilla, pumpkin pie spice, ginger, nutmeg, cinnamon, ground cloves, ground allspice

Directions:
"Combine all ingredients in blender until all ingredients are mixed completely. Pour into glass and top with a dash of nutmeg. Enjoy!"
Italian Potato Salad


Ingredients:
garlic, red onion, plum tomatoes, olive oil, fresh basil leaves, dried oregano, salt, pepper, lettuce leaf

Directions:
In a large bowl, combine ingredients except lettuce; toss to coat.
Cover and refrigerate until serving.
Serve in a lettuce-lined bowl if desired.
Coconut Pecan Brownies


Ingredients:
water, eggs, sour cream, pecans

Directions:
HEAT oven to 350°F Spray a 13 x 9-inch pan with no-stick cooking spray.
In large bowl, combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well.
Spread batter in prepared pan. Sprinkle pecans and chocolate chips evenly over top.
BAKE 42 to 52 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Cut into bars.
Croissant Bread & Butter Pudding


Ingredients:
raisins, chocolate chips, milk, caster sugar, eggs

Directions:
Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.
Preheat the oven to 180°C.
Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins,  reserving the Frangelico that hasn't soaked into the raisins.
Scatter the raisins on and around the croissants.  (If adding chocolate chips, add them now].
Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.
Slowly pour the milk mixture over the croissants, allowing it to soak inches.
Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.
Dry Onion Soup Mix
Category: soups-stews-and-chili
By Faye Watkins

Replacement for 1 packet of purchased onion soup mix.

Ingredients:
¼ cup dried onion flakes
2 tablespoons low-sodium beef bouillon granules
¼ teaspoon onion powder
¼ teaspoon parsley flakes
⅛ teaspoon celery seed
⅛ teaspoon paprika
⅛ teaspoon ground black pepper

Directions:
Stir the onion flakes, beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, and black pepper in a bowl. Use as substitute for a 1-ounce envelope of dry onion soup mix.

Prep time: 5 mins
Total time: 5 mins
Yields: 3.5 cups

Calories: 33.5
Fat: 1.1 g
Saturated fat: 0.3 g
Carbohydrates: 4.5 g
Sugars: 1.4 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 1 mg
Sodium: 81.3 mg
Ricotta Gnocchi
Category: world-cuisine
By Shelbi Awabdy

This recipe was passed down to me from my great aunt, it is easy, authentic and delicious! The secret to making these gnocchi is to dry the ingredients as much as you can before using. Let the ricotta drain of excess water by placing it in a strainer over a bowl and leaving it in the refrigerator for at least 30 minutes before using.

Ingredients:
1 (8 ounce) container ricotta cheese
2  eggs
½ cup freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 cup all-purpose flour, or as needed
3 tablespoons olive oil
1 tablespoon minced garlic
1 (15.5 ounce) can diced tomatoes
1 dash crushed red pepper flakes  (Optional)
6  basil leaves, finely shredded
Salt and pepper to taste
8 ounces fresh mozzarella cheese, cut into small chunks

Directions:
Stir together the ricotta cheese, eggs, Parmesan Cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough. Divide the dough into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until ready to use. Heat olive oil in a saucepan over medium heat. Stir in garlic, and cook until softened and fragrant, about 1 minute. Pour in diced tomatoes and red pepper flakes; bring to a simmer over medium-high heat, and cook for 10 minutes. Stir in shredded basil and season to taste with salt and pepper. While sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 1 to 2 minutes, then drain. To assemble the dish, stir the cubed mozzarella cheese into the sauce and allow the heat of the sauce to soften, but not melt the cheese. Place gnocchi into a serving bowl, and spoon sauce overtop.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 5 servings

Calories: 442
Fat: 26 g
Saturated fat: 11.9 g
Carbohydrates: 27.1 g
Sugars: 3.8 g
Dietary fiber: 1.7 g
Protein: 22.4 g
Cholesterol: 131.1 mg
Sodium: 905.6 mg
BBQ Hot Sauce


Ingredients:
"barbecue sauce"

Directions:
"Mix ingredients together and store in an airtight container or recycled hot sauce bottle."
Minty Cocoa


Ingredients:
sugar substitute, sugar, nonfat milk

Directions:
In a large saucepan stir together the cocoa powder, sugar substitute or sugar, crushed candies, and 3/4 cup of the milk. Cook and stir over medium heat until mixture just comes to boiling. Stir in the remaining milk; heat through. Do not boil. Remove from heat. If desired, beat with a rotary beater until frothy.
Mocha Cooler: Prepare as above, except omit the peppermint candies; increase the heat stable sugar substitute to equal 1/3 cup sugar or increase the sugar to 1/3 cup. Add 2-3 teaspoons instant coffee crystals with the 3/4 cup milk. Cook and stir over medium heat until mixture just comes to boiling. Remove from heat; stir in the remaining milk. Serve immediately over ice. (Or, cover and chill. Stir before serving over ice].
Birchermüesli


Ingredients:
rolled oats, raisins, yoghurt, apple, sunflower seeds, honey

Directions:
Soak oats and raisins overnight in fruit juice., In the morning, add yoghurt, raisins, grated apple and sunflower seeds., Add honey to sweeten if necessary.
Three-Ingredient  Exciting Eggs


Ingredients:
eggs, gruyere cheese, parsley

Directions:
Crack 4 eggs into individual custard cups, Top each egg with 1 tbsp cheese and microwave together on high for 2 minutes., Microwave the marinara sauce for 30 seconds and spoon 2 tbsp onto each egg., Garnish with parsley and extra cheese, Serve 2 eggs per person with one slice of whole-wheat toast, if desired.
Date Nut Cake


Ingredients:
dates, flour, sugar, salt, baking powder, eggs, vanilla

Directions:
Mix nuts, dates and cherries in a large bowl.
Combine flour, sugar, salt, and baking powder.
Sprinkle flour mixture over fruit; mix well.
Add beaten eggs and vanilla.
Mix throughly.
Bake in tube pan at 275 degrees fahrenheit for 1 hour and 15 minutes.
Velveeta Goulash


Ingredients:
Velveeta cheese, hamburger, macaroni noodles, oregano, tomatoes, tomato paste, onion, bell pepper

Directions:
"Boil noodles as package directs. Brown hamburger meat with onion and bell pepper. Drain. Add tomatoes and pasta. Sprinkle with oregano, salt and pepper. Layer casserole dish with meat mixture, noodles and cheese. Bake at 350 degrees until cheese melts."
Palak Panir (Saag Panir)


Ingredients:
fresh spinach, asafoetida powder, tomatoes, green chili pepper, gingerroot, panir, paprika, ground cumin, turmeric, garam masala, heavy cream, ghee, water

Directions:
Chop spinach well.  Add water, and cook on medium high heat for about 3 minutes.  Remove from heat, and drain in a colander.
Steam tomatoes on high heat for about 5-7 minutes, until the skin cracks and they are blanched.  Chop into quarters, or to preferred size.
Seed and finely chop green chile pepper.  Finely chop ginger root, and add to chopped chile pepper.
Pour ghee or oil into pan on high heat.  Add asafoetida, then add chopped ginger and chile mix.  Reduce heat to medium.  Add paprika, cumin, turmeric, coriander, and garam masala.  Stir well for about 2-3 minutes.
Add spinach, then add tomatoes, and stir well.  Cook on medium to medium-high heat for about 5 minutes.
Chop panir (curd cheese] into small cubes, to preferred size.
Add water, if needed, to prevent sticking.  Reduce heat to medium-low, and stir well.  Add panir, then simmer for about 10-15 minutes.
Add whole milk or heavy cream.  Reduce heat to low.  Simmer for about 10 minutes.  Turn off heat.
Serve with rice or flatbread such as naan or chapati (roti].
Vanilla Chai Tea


Ingredients:
water, milk, black tea, clove, allspice, cardamom, vanilla bean, dried ginger, sugar

Directions:
Put water and spices (except for the black tea] into a small pot.
Add water and cook on medium for 6 minutes, then add black tea.
Place lid on pot and cook for 6 minutes.
Add in milk and stir, then turn off the stove burner.
Add sugar and stir until completely dissolved.
Strain spices out and enjoy!
Walnut Roll


Ingredients:
milk, sour cream, butter, egg, sugar, salt, all-purpose flour, active dry yeast

Directions:
Have all ingredients at room temperature; place in bread machine pan in order listed. Select DOUGH setting. Dough is soft and may need assistance with a rubber spatula to pick up dry ingredients to make a ball. Prepare Filling. When cycle is complete, remove dough from pan. Continue with Shaping, Rising, and Baking directions below.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Cover; let dough relax for 10 minutes. Divide dough into 2 parts. On lightly floured surface, roll each half to a 12 x 12-inch square. Spread half of cooled Filling to within 1 inch of edges. Roll up tightly. Pinch edges to seal; turn ends under. Place seam-side down on greased baking sheet.*.
Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes.
Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust.
Ww 0 Points Cajun-Style Stuffed Mushrooms


Ingredients:
olive oil flavored cooking spray, button mushroom, olive oil, onion, frozen chopped spinach, ground turmeric

Directions:
Preheat oven to 350 degrees.  Lightl coat a jelly roll pan with cooking spray.
Remove msuhroom stems from caps and finely chop them, reserving and setting aside caps.
Heat oil in large skillet over high heat.  Saute mushroom stems, onion, pepper and spainch until tender, about 5 minutes.
Remove skillet from heat and stir in remaining ingredients until well-combined.
Stuff each mushroom cap with 2 T. of filling mixture.  Place mushrooms, stuffed sides up, on jellyroll pan.
Bake, uncovered, 15 minutes and serve warm.  Points figured for 2 mushroomss per serving.
Muesli With Pear & Yogurt (21 Day Wonder Diet: Day 12)


Ingredients:
muesli
Bran & Cranberry Muesli (21 Day Wonder Diet: Day 4]
pear
yogurt
skim milk

Directions:
"Serve muesli topped with pear, then yogurt and milk."
Cream of Celery Soup
Category: soups-stews-and-chili
By WONDERFALK

A fabulous and easy cream soup that even people who don't like celery will love!

Ingredients:
3 quarts chicken stock
3 pounds celery, coarsely chopped
½ pound carrots, julienned
½ pound onions, chopped
1 cup all-purpose flour
1 tablespoon salt
1 teaspoon ground white pepper
3 quarts hot milk
1 cup margarine

Directions:
Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot. Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine. Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 32 servings

Calories: 126.4
Fat: 7.8 g
Saturated fat: 2.2 g
Carbohydrates: 10.3 g
Sugars: 5.8 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 7.6 mg
Sodium: 615.3 mg
Gluten Free Orange Walnut Bread


Ingredients:
sugar, milk, egg, butter, baking powder, baking soda, salt, walnuts

Directions:
Heat oven to 350°F
Combine all ingredients except walnuts in large bowl.
Beat at medium speed until well mixed.
Stir in walnuts.
Pour into greased 8x4-inch loaf pan.
Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.