xiaoxl/recipe_data huggingface dataset:
True Italian Porcini Mushroom Risotto
Category: main-dish
By miche

As classically Italian as you can get, this unadulterated risotto is made in the traditional way and simply flavored with porcini mushrooms, white wine, butter and Parmesan cheese.

Ingredients:
1 ounce dried porcini mushrooms
1 cup hot water
1 (32 ounce) carton beef stock
¼ cup olive oil, divided
3 cloves garlic
1 teaspoon dried rosemary
salt and ground black pepper to taste
1 cup white wine, divided
¼ cup butter, divided
1  shallot, chopped
1 ¾ cups Arborio rice
⅓ cup grated Parmesan cheese

Directions:
Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop. Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm. Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes. Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes. Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes. Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.

Prep time: 15 mins
Cook time: 39 mins
Total time: 1 hr 57 mins
Yields: 4 servings

Calories: 736.9
Fat: 28.3 g
Saturated fat: 10.7 g
Carbohydrates: 91.6 g
Sugars: 4.1 g
Dietary fiber: 3 g
Protein: 16 g
Cholesterol: 36.4 mg
Sodium: 319.4 mg
Hot Pepper Peach Spread


Ingredients:
tomatoes, lime juice, onions, red pepper flakes, cayenne pepper, red bell peppers, granulated sugar, butter

Directions:
In a large stockpot or Dutch oven over medium-high heat, combine mashed peaches and tomatoes, fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and cayenne.
Stir in the powdered pectin (a 1-3/4 oz. packet]. Bring to a boil.
Stir in the sugar and butter and return to a full rolling boil that can't be stirred down.
Remove pot from heat and skim off foam with a metal spoon.
Put a dried red chili in each of your sterilized, hot, half-pint canning jars. Ladle the spread immediately into jars, allowing 1/4 inch head-space at top.
Be sure to wipe the jars and adjust the lids before you process them in a boiling-water canner for 10 minutes.
Remove jars and cool on wire racks.
Roasted Herb Chicken (Bondage Chicken)


Ingredients:
chicken, dried rosemary, salt, black pepper, lemon

Directions:
Rub chicken with seasoning.
Prick chicken all over with fork.
Stuff lemon in cavity and secure legs with kitchen string.
Refrigerate for about 3-4 hours.
Longer the better.
Take out of fridge and roast breast-side up in a 220 degree centigrade oven.
For fan ovens, it's 200 degrees.
Roast for about 45- 1 hour, depending on size and doneness required, eg for crispier skin, a longer time.
For a fan oven, you may want to turn the chicken 180 degrees (I do that].
You may also wish to subtitute Rosemary with Oregano.
Perfect Holiday Sugar Cookies


Ingredients:
butter, Philadelphia Cream Cheese, sugar, vanilla extract, all-purpose flour, salt, baking soda, confectioners' sugar, warm water

Directions:
In a large mixing bowl, cream the butter, cream cheese, and sugar.
Beat in the egg yolk and extracts.
In a medium bowl, combine the flour, salt, and baking soda-gradually add to the creamed mixture.
Divide into two equal portions and wrap well.
Refrigerate for at least 3 hours.
Note; Refrigerating your dough and baking sheets is the secret to perfectly shaped cut-out cookies/ The cookies won't"spread" as they bake- in other words, the shapes will be well-defined/ The points on the stars will be sharp, etc/ Also, your dough will be much easier to work with and won't stick to your cookie cutters, so the extra chilling time is well worth it.
When dough has chilled, remove one half from refrigerator.
Preheat oven to 375°F.
While oven is preheating, place cookie sheets in refigerator to chill.
On a lightly floured surface, roll out dough to less than 1/4 inch thickness.
Cut with 2 1/2 inch floured cookie cutters.
Reserve trimmings for re-rolling.
Remove cookie sheets from fridge (do not grease them] and place cookies on them, 1 inch apart.
Bake at 375F for 8-10 minutes or until edges begin to brown.
Cool for 2 minutes before removing from pans to wire racks.
Repeat with remaining portion of dough.
Don't forget to put your cookie sheets back in the fridge once they have cooled/ They only need to chill for about 10 minutes.
For your frosting, in a large bowl, beat confectioners' sugar, meringue powder, and water until stiff, about 5 minutes.
Tint frosting with paste food colorings if desired.
Keep tightly covered to prevent from drying out.
Note; Of course you can use the regular food colorings you find in the supermarkets if you desire/ If you haven't tried the paste colorings, the colors are much more vivid than the regular food colorings/ Your X-mas trees will be much greener, Valentine hearts a brilliant red, etc/ Although they're somewhat pricier, a drop or two goes a long way.
For detailed decorating, you can use decorating bags with small pointed tips/ You may need to thin frosting a bit to obtain right spreading or piping consistency.
I sometimes collect pictures of decorated holiday cookies from my favorite magazines to give me some ideas.
After decorating the cookies, set on wire racks to allow frosting to dry.
Store in airtight, covered containers.
Note: I am updating this recipe just to let you know about a little tip I just saw in a magazine. The person had cut out their cookies, placed them on baking sheets, and THEN refigerated them for about an hour before baking. You can do it this way also but I'd still chill your dough beforehand too, as it's easier to work with.
Basic Pizza Dough


Ingredients:
warm water, active dry yeast, honey, olive oil, salt, all-purpose flour, vital wheat gluten

Directions:
Pour warm water into a large mixing bowl, sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk in honey, oil, and salt into yeast mixture. Add flour and wheat gluten and stir until a sticky dough forms. Transfer dough to an oiled bowl. Cover bowl with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour. Turn out dough onto a lightly floured surface and knead 1 to 2 times before using.
Cheese Tortellini With Spinach & Goat Cheese


Ingredients:
pesto sauce, lemon, juice and zest of, fresh ground black pepper

Directions:
In a large pot, boil water for tortellini. Once the water comes to a boil, add salt if desired and cook pasta.
In the meantime, put the pesto, spinach, goat cheese, lemon zest & juice in a large serving bowl.
Drain the tortellini and add to the serving bowl.
Add about ¼ cup of the cooking water and toss.
Goal is to melt the cheese and pesto, but not to make a watery sauce.
The sauce should really cling to the pasta, so be careful NOT to add TOO MUCH water.
Grind some pepper over the top.
Taste, adjust seasonings and serve.
Low Calorie and Fat Tomato Meat Sauce With Mushrooms and Arugula


Ingredients:
lean ground turkey, mushroom, garlic cloves, arugula, onion powder, crushed tomatoes

Directions:
In a large pot heat to medium high.
Add turkey and brown while breaking it up.
Add the next 5 ingredients and cook till wilted and liquid is evaporated. Add the crushed tomatoes.
Simmer for 30 minutes.
Adjust seasoning to taste with salt and pepper if needed.
O'Henry Rice Krispie Bars


Ingredients:
white corn syrup, white sugar, creamy peanut butter, chocolate chips

Directions:
Bring syrup and sugar to just shy of a rolling boil.
Remove from heat and add peanut butter.
Stir until well blended.
Pour over rice crispies and mix well.
Pat into a 9x13 inch pan.
Frost with melted chocolate and caramel chips that have been mixed together.
Cool and cut.
Tips: Put the rice crispies in a large pan (a canner?] that you have greased before adding the peanut butter mixture.
Also put some butter on your fingers before patting the mixture into the cake pan.
Caribbean Shrimp Curry With Coco Lopez


Ingredients:
medium shrimp, onion, butter, flour, cream of coconut, half-and-half, curry powder, salt, fresh ginger, fresh lemon juice, cilantro, cooked rice

Directions:
"In a large skillet, add butter, onions and ginger -- cook until tender.  Stir in flour; gradually adding half and half - whisk until smooth.  Add cream of coconut, curry, salt and pepper.  Cook over medium heat until thickened.  Add lemon juice, reduce heat and simmer uncovered 20 minutes.  Add shrimp and cook 5-10 minutes (just until shrimp are pink - don't over cook].  Serve over rice and garnish with cilantro.  You could add some chopped macadamia nuts on top as well."
Cherry Vanilla Oatmeal (Ellie Krieger)


Ingredients:
water, quick oats, salt, dried cherries, vanilla extract, low-fat milk, flax seeds

Directions:
"Put water, oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.  Personally, I add the flaxseed for an extra oomph!"
Chinese Restaurant Almond Cookies
Category: world-cuisine
By Rosina

It's been said that the lard is what produces the traditional taste. However, if desired, butter or margarine may be substituted for very satisfactory results.

Ingredients:
2 ¾ cups sifted all-purpose flour
1 cup white sugar
½ teaspoon baking soda
½ teaspoon salt
1 cup lard
1  egg
1 teaspoon almond extract
48  almonds

Directions:
Preheat oven to 325 degrees F (165 degrees C). Sift flour, sugar, baking soda and salt together into a bowl. Cut in the lard until mixture resembles cornmeal. Add egg and almond extract. Mix well. Roll dough into 1-inch balls. Set them 2 inches apart on an ungreased cookie sheet. Place an almond on top of each cookie and press down to flatten slightly. Bake in the preheated oven until the edges of the cookies are golden brown, 15 to 18 minutes.

Prep time: 40 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 4 dozen

Calories: 89.4
Fat: 5.1 g
Saturated fat: 1.8 g
Carbohydrates: 9.9 g
Sugars: 4.2 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 7.9 mg
Sodium: 38.9 mg
Salmon Cakes With Remoulade


Ingredients:
plain fat-free yogurt, carrot, mayonnaise, fresh parsley, green onions, Dijon mustard, capers, tarragon, black pepper

Directions:
Combine all ingredients and chill until just before serving. It's that easy!, I love this with my salmon cakes.
Turkish Shrimp Balls


Ingredients:
shrimp, butter, flour, milk, mozzarella cheese, salt, pepper, lemon juice, egg, olive oil

Directions:
Melt the butter in a pot and add in the flour and stir. Pour in the milk slowly and stir constantly. The milk and flour should be blended very well. You can use an egg beater if necessary. Finally add in the cheese, shrimp, lemon juice, salt and pepper, and cook for a few minutes.
Put the mixture in a bowl and let it cool in the fridge. Sprinkle some flour on the counter. Put the mixture on it, and separate it into ball shapes. For each piece, first egg wash, then roll in the breadcrumbs.
Heat up the sunflower oil and fry the pieces until they're a light golden colour. Soak the extra oil with a paper towel. Decorate with a bed of green lettuce and serve while still hot.
Ultimate Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, ground mustard, black pepper, garlic powder, salt, milk, sharp cheddar cheese, panko breadcrumbs, paprika

Directions:
Preheat oven to 400°F.
Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended.
Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken.
Stir in cheese until melted and smooth. Remove from heat.
Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish.
Mix panko and paprika; sprinkle evenly over top.
Bake 25 to 30 minutes or until bubbly and golden brown on top.
Let stand 5 minutes before serving.
Cinnamon Raisin Granola


Ingredients:
rolled oats, whole wheat flour, unsweetened coconut, wheat germ, ground cinnamon, ginger, salt, honey, vanilla extract, raisins

Directions:
Stir together dry ingredients (oats through salt] in 9x13 baking dish.
Add oil, honey, and vanilla and stir to combine.
Bake at 350 degrees for ten minutes; stir in raisins and bake ten more minutes.
Remove to rack and cool, stirring occasionally to prevent sticking.
Foil Packet Country Potatoes on the Grill


Ingredients:
yellow potatoes, onion, garlic clove, butter, basil, oregano, salt, black pepper

Directions:
Preheat grill to medium heat.
Cut two sheets of aluminum foil to 20 inches in length and arrange them cross-wise on a flat surface.
Place 2 tbs. butter in center of foil.
Arrange potatoes, onion and garlic atop butter in center of foil.  Sprinkle with seasonings and place remaining 2 tbs. butter on top.
Bring ends of top layer of foil together and fold downward 3-4 times toward the potato mixture, leaving enough slack so that the mixture doesn't spill too much out the sides.
Repeat with bottom layer of foil until tightly sealed.
Place packet on top rack of grill and cook, covered, for 30-35 minutes.  Do not turn.
Remove packet from grill with oven mitts, being careful not to tear the bottom of the packet.
Carefully open foil and serve directly from packet.
Grilled Polenta Skewers With Butter Basted Mushrooms


Ingredients:
butter, blue cheese, shallot, fresh thyme, olive oil, salt, pepper

Directions:
Preheat grill to high.
In a bowl, mix together butter, blue cheese, shallot and thyme.
Slice polenta log into1 1/2 inch thick rounds. Then cut each round into four wedges.
Thread 4 polenta wedges alternately with 3 shiitake mushroom caps onto skewers.
Brush with olive oil and place on grill.
Baste with butter mixture and grill until polenta is crisp, about 7 minutes.
Flip, baste some more, and grill another 7-8 minutes.
Enjoy!
Lemon and Lime Marinade


Ingredients:
brown sugar, Dijon mustard, cider vinegar, lime, juice of, olive oil, pepper

Directions:
Whisk marinade ingedients in small bowl --
just use the juice from lemon and lime.sometimes I get a little zest from each one and include that as well --
Pour some over chicken in resealable bag.marinate 1-2 hours or overnight.
I put some marinade in a squeeze bottle for easy basting.
Hot Chocolate


Ingredients:
sweetened condensed milk, vanilla extract, salt, hot water

Directions:
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired.
Tip: Chocolate can be storedin the refrigerator up to 5 days. Mix well and reheat before serving.
Banana Chocolate Chip Dessert
Category: desserts
By Michele O'Sullivan

Bananas and chocolate, a great combination. Top with your favorite toppings -- chocolate syrup and whipped cream are great!

Ingredients:
¾ cup butter
⅔ cup white sugar
⅔ cup brown sugar
1  egg, beaten
1 teaspoon vanilla extract
1 cup mashed bananas
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a 10x15 inch jelly roll pan. In a large bowl, cream butter, white sugar and brown sugar until fluffy.  Beat in egg and vanilla.  Fold in mashed banana.  In a separate bowl, mix flour, baking powder and salt.  Fold flour mixture into butter mixture.  Stir in chocolate chips.  Spread in prepared pan. Bake in preheated oven 20 minutes, until set.  Cool before cutting into squares.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 10x15-inch dish

Calories: 174.3
Fat: 8.2 g
Saturated fat: 5 g
Carbohydrates: 25.2 g
Sugars: 16.5 g
Dietary fiber: 0.9 g
Protein: 1.7 g
Cholesterol: 23 mg
Sodium: 125 mg
Broccoli Custard


Ingredients:
broccoli, eggs, half-and-half, butter, swiss cheese, cheddar cheese, nutmeg

Directions:
steam or boil broccoli until tender, yet crispy.
Drain and then dry broccoli with paper towels.
Coarsely chop and place in a buttered 1 1/2 quart baking dish.
Scatter cheese on top of broccoli.
Mix the eggs, milk, butter, and seasonings together in a medium bowl.
Pour custard over broccoli and cheese, and bake in a preheated 350 degree oven for 35 minutes.
Air Fryer Eggplant Parmesan
Category: appetizers-and-snacks
By Yoly

These eggplant Parmesan rounds are oil free and grease free, yet they are crispy and crunchy. All due to cooking it in an air fryer. They are good eaten right out of the air fryer or topped with marinara sauce and mozzarella cheese. Either way they are delicious.

Ingredients:
½ cup Italian bread crumbs
¼ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon freshly ground black pepper
¼ cup flour
2  large eggs eggs, beaten
1 medium eggplant, sliced into 1/2-inch rounds
1 cup marinara sauce, or more to taste
8 slices mozzarella cheese, or as needed

Directions:
Combine bread crumbs, Parmesan cheese, Italian seasoning, salt, basil, garlic powder, onion powder, and black pepper in a shallow bowl. Place flour in a separate shallow bowl and beaten eggs in a third shallow bowl. Dip sliced eggplant first in flour, then in beaten eggs, and finally coat with bread crumb mixture. Place coated eggplant on a plate and let rest for 5 minutes. Preheat an air fryer to 370 degrees F (185 degrees C). Place breaded eggplant rounds in the air fryer basket, making sure they are not touching; work in batches if necessary. Cook  for 8 to 10 minutes, flip each round, and cook until desired crispiness is achieved, 4 to 6 minutes more. Top each eggplant round with marinara sauce and 1 slice mozzarella cheese. Place basket back in the air fryer and cook until cheese has started to melt, 1 to 2 minutes. Repeat with remaining eggplant, if necessary.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 376.9
Fat: 15.7 g
Saturated fat: 8 g
Carbohydrates: 35.5 g
Sugars: 10.7 g
Dietary fiber: 7.5 g
Protein: 24.3 g
Cholesterol: 134.6 mg
Sodium: 1562.9 mg
Cream Cheese Wreath Cookies


Ingredients:
butter, cream cheese, sugar, vanilla, salt

Directions:
In a mixer beat the butter until smooth.
Add the cream cheese, sugar, egg yolks, and vanilla until smooth blending each ingredient before adding the next.
If you are going to add color to the dough this is the stage to do it.  Mix in your coloring to the desired tone.
Add Flour and salt to the mixture.
Line a baking sheet with parchment paper or grease the sheets (whichever you prefer].
Place dough into a cookie press and if using a star pattern, press out approximately 3-4 inches of dough.
Form the strings into circles and decorate with sprinkles and candied cherries.
Place decorated cookies in a 400 degree oven for 7-8 minutes.
Broccoli Casserole


Ingredients:
butter, flour, milk, salt, pepper, dry mustard, marjoram, chicken bouillon, parmesan cheese

Directions:
Heat oven to 350., Melt butter in sauce pan., Add flour and whisk., Add milk and continue to  whisk., Add chicken bouillon, spices, onion, and cheese., Mix in cooked broccoli and put in a greased casserole dish., Bake for 20 minutes.
Lobster Mashed Potatoes
Category: side-dish
By mauigirl

I had this amazing dish at a lovely Pacific Northwest steakhouse and I knew I had to figure out how to make this special treat. These potatoes were so delicious, I could have skipped the steak entirely. This is my take on this rich and decadent side dish. This has become one of our traditions on Valentine's Day with a fabulous tenderloin steak. YUMMY! This would work well with your own mashed potato recipe instead of the basic mashed potato recipe listed here. You could certainly do this recipe with lobster tails instead of the whole lobster. You could even use precooked lobster ignoring the lobster cooking instructions. It looks like it is time consuming, but it is so easy and worth the effort for a special meal.

Ingredients:
water
salt
1 (2 pound) lobster
1 teaspoon salt
2 pounds russet potatoes, peeled and cut into 2-inch pieces
¼ cup butter
½ cup cream, or more as needed
¼ teaspoon paprika

Directions:
Preheat an oven to 200 degrees F (95 degrees C). Combine the water with 2 tablespoons salt in a large pot; bring to a boil Plunge lobster into boiling water, cover the pot, and return the water to a boil. Reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes. Remove the lobster from the water and set aside to cool. When cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. Crack claws and remove the meat. Chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven. Put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil. Add potatoes to the boiling water; top with intact lobster tail shell. Cover the saucepan and return the water to a boil. Reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes. Remove lobster shell and discard. Drain the water from the saucepan. Reduce the heat to low. Gently shake the pan over low heat to dry the potatoes. Add the butter to the potatoes and mash until no lumps remain. Add cream until you get your preferred consistency Fold in reserved chopped lobster meat. Sprinkle with paprika to serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 502.8
Fat: 18.3 g
Saturated fat: 11 g
Carbohydrates: 43.6 g
Sugars: 1.8 g
Dietary fiber: 4.1 g
Protein: 40.2 g
Cholesterol: 178.4 mg
Sodium: 5336.1 mg
Crescent Wrapped Apple Brie


Ingredients:
apple, brown sugar, egg

Directions:
Preheat the oven to 350°F .
Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal.
Place the Brie on the center of first dough square. Arrange apple slices on top, and sprinkle the brown sugar on top of the apples.
Pull up the sides of the bottom dough square, then place the remaining dough square on top of the Brie, apples and brown sugar. Press dough evenly around cheese, pressing to seal completely. Brush beaten egg all over the dough. Place on cookie sheet.
Bake for 20-25 minutes or until golden brown. Remove from the oven and let it cool for 10 minutes.
Serve the Brie with crackers or apple slices.