xiaoxl/recipe_data huggingface dataset:
Cranberry-Orange Scones
Category: bread
By Michelle Hoile

These moist, tender, and flavorful cranberry-orange scones are a great start to the day!

Ingredients:
2 cups unbleached all-purpose flour
½ cup cold, unsalted butter, cut into pieces
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 large orange, zested and juiced, divided
1 cup dried cranberries, or more to taste
1 cup buttermilk
1 cup powdered sugar, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine flour, butter, white sugar, baking powder, salt, and orange zest in the bowl of a food processor; pulse until butter is pea-sized or smaller. Pour buttermilk and 1/2 of the orange juice in slowly, with the processor running, until dough is sticky and all flour is absorbed. Mix in dried cranberries until evenly distributed. Reserve remaining orange juice for the icing. Place dough on a lightly floured surface and gently roll to a thickness of about 1 inch. Cut dough into 12 triangles with a knife (or use a biscuit cutter for circles) and transfer to a baking sheet. Bake in the preheated oven until golden brown, about 15 minutes. While the scones are baking, combine reserved orange juice and 1 cup powdered sugar for icing. Stir to desired consistency, adding more powdered sugar as needed. Remove scones from the oven and let sit for 5 minutes to cool. Transfer to a plate and drizzle with icing. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 scones

Calories: 246.4
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 41.8 g
Sugars: 23.4 g
Dietary fiber: 1.4 g
Protein: 3.1 g
Cholesterol: 21.2 mg
Sodium: 338.7 mg
Kickin Chicken Wings


Ingredients:
chicken wings, onions, tomato paste, garlic cloves, Worcestershire sauce, cider vinegar, brown sugar, red wine, salt, dry mustard

Directions:
Cut off wing tips, and cut wings at joint., Place in slow cooker., Combine remaining ingredients, add to cooker and stir., Cover.  Cook on low 5-6 hours.
Grandma Louise's Sweet Potato Casserole With Praline Topping


Ingredients:
eggs, fresh sweet potatoes, granulated sugar, butter, margarine, heavy cream, vanilla, ground nutmeg, allspice, light brown sugar, all-purpose flour, pecans, butter, margarine, pecan halves

Directions:
Heat oven to 350°F.
Grease a shallow 2-quart baking dish.
Potato Mixture:  Beat eggs in a large bowl.
Stir in potatoes until blended.
Add remaining ingredients; mix well.
Spread evenly in prepared baking dish.
Topping:  Mix sugar, flour and nuts in a medium-size bowl.
Work in butter with hands until well blended.
Sprinkle evenly over potato mixture.
Bake 60 to 70 minutes until topping is browned and bubbling.
Garnish with pecan halves.
Molasses Oatmeal Cookies


Ingredients:
canola oil, sugar, eggs, molasses, oatmeal, flour, salt, baking soda, cinnamon, pecans, raisins, baking powder, sugar

Directions:
Preheat oven to 350 degrees.
Mix all ingredients together, dough will be thick.
Using your hands, form into small balls (the size of a radish], and roll in sugar.
Place on greased cookie sheet, making sure cookies do not touch each other.
Bake at 350 degrees for 12 minutes.
Cinnamon Coffee Cake Muffins
Category: bread
By miazmommi

I made these coffee cake muffins for my partner who requested them for his birthday. These are slightly more wholesome as I have substituted applesauce for half of the butter needed.

Ingredients:
1 cup chopped pecans
¾ cup packed brown sugar
1 tablespoon ground cinnamon
2 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk
2 teaspoons vanilla extract
1 ½ teaspoons instant coffee granules
1 cup white sugar
½ cup unsalted butter, softened
4 large eggs
½ cup unsweetened applesauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper. Line two 12-cup muffin tins with paper liners. Place pecans on the prepared baking sheet. Roast in the preheated oven until fragrant, 6 to 8 minutes. Transfer to a medium bowl with brown sugar and cinnamon. Mix until coated; set aside. Meanwhile, sift flour, baking powder, and salt together in a bowl. Mix milk, vanilla extract, and coffee granules together in another bowl. Combine sugar and butter in a large mixing bowl; beat with an electric mixer until sugar granules have dissolved and mixture is smooth and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Beat in applesauce until smooth and creamy. Add flour mixture in 2 batches, alternating with milk mixture, beating only until incorporated. Spread 1 tablespoon batter into each prepared cupcake liner, making sure it covers the bottom. Add 1/2 tablespoon of pecan filling on top of each. Cover with remaining batter and top with remaining filling. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 25 minutes. Cool in the tins for 10 minutes before putting onto cooling racks to cool completely.

Prep time: 20 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 24 muffins

Calories: 186.8
Fat: 8.2 g
Saturated fat: 3.1 g
Carbohydrates: 26.4 g
Sugars: 16.2 g
Dietary fiber: 0.9 g
Protein: 2.8 g
Cholesterol: 41.8 mg
Sodium: 106.7 mg
Greek Baked Potatoes With Eggs - Avga Mesa Se Patates


Ingredients:
baking potatoes, eggs, unsalted butter, salt, white pepper

Directions:
Bake potatoes until done., Cut potatoes in half to make boats and place on baking sheet., Remove about half of potato from skins and mix with butter, salt and pepper., Return potato filling to skins, leaving a shallow well in  the middle of each., Break one egg over each potato half., Bake at 350F for 10 minutes.
Hush Puppies


Ingredients:
salt, baking powder, flour, cornmeal, green onions, low-fat buttermilk, egg, canola oil

Directions:
Heat oil in a small, deep pan, ensuring that the oil is over 1 inch deep. Heat oil to 375 degrees F. If using a deep fryer, add oil as needed.
While oil is heating, combine dry ingredients. Mix in chopped green onions. Gradually blend in buttermilk and egg until thoroughly blended.
Using a small cookie scoop or tablespoon, drop batter into the oil, making sure not to crowd the pan. If using a deep fryer, shake the basket once all the batter has been dropped in to keep it from sticking.
Cook until golden brown. If the oil doesn't completely cover the batter, make sure to turn the batter over to brown on all sides.
Remove from oil and allow to drip back into the oil before placing on cooling rack or paper towel.
Spritz Cookies


Ingredients:
shortening, sugar, vanilla, flour, salt

Directions:
Cream shortening; add sugar gradually.
Divide egg yolks and add enough water to make 1/4 cup.
Beat well; add to creamed mixture.
Add vanilla and beat mixture well.
Add flour and salt and mix well.
Shape into balls and place on ungreased cookie sheet or force through cookie press.
Bake in 375 degree F oven for 10-12 minutes or until lightly browned.
Cookies may be sprinkled with colored sugar before baking, or iced and decorated after cooling.
Chili's Honey Mustard Dressing


Ingredients:
Grey Poupon mustard, mayonnaise, honey

Directions:
Mix well and chill for two hours before serving.  Stir again before serving., Enjoy!
Penne With Roasted Pepper Marinara Sauce


Ingredients:
onions, garlic cloves, dried basil, sugar, crushed red pepper flakes, salt, diced tomatoes, olive oil, penne

Directions:
Place a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion and garlic; sauté for 6 minutes or until tender.
Add bell peppers and the next 5 ingredients (bell peppers through tomatoes]; bring to a boil.
Reduce heat, and simmer for 20 minutes, stirring occasionally.
Remove from heat; stir in oil.
Serve over pasta.
Peperonata (Stewed Sweet Peppers)


Ingredients:
red bell peppers, yellow bell pepper, orange bell pepper, extra virgin olive oil, garlic cloves, red wine vinegar

Directions:
Core, seed, and cut peppers into 1/4 inch strips.
Heat oil in a 4 quart saucepan over medium high heat.
Add peppers, garlic, onions, 1/2 cup water; season with salt and pepper.
Cook, partially covered, stirring occasionally, until peppers are soft, about 1 hour.
Stir in vinegar, transfer to a serving bowl.
Seared Scallops on Lemon and Spinach Risotto


Ingredients:
sea salt, scallops, arborio rice, lemon rind, sea salt, parmesan cheese

Directions:
To cook the lemon and spinach risotto, place the stock in a saucepan over medium-high heat and allow to come to a boil then reduce to a simmer.
Heat the oil in another saucepan over medium high heat. Add the rice and cook for 1 minute. Add the stock, 2 cups at a time, stirring frequently and cooking until all the stock has been absorbed. Continue adding cups of stock until all the stock has been absorbed and the rice is tender. Season with pepper and sea salt and keep risotto warm.
Heat the oil in a frying pan over high heat. Sprinkle pepper and sea salt over the scallops. Place scallops in the pan and cook for 20-30 seconds on each side or until seared.
To serve, stir the lemon rind and the spinach through the risotto and spoon onto serving plates. Top with the scallops and serve with lemon wedges and parmesan on the side.
Kramer Chicken Piccata With Tarragon


Ingredients:
boneless skinless chicken breast halves, chicken breasts, egg, flour, garlic powder, margarine, butter, chicken broth, tarragon, lemons

Directions:
Cut your chicken into thin strips (this is easy if it's slightly frozen and you use a sharp knife].
Mix the flour and garlic powder in a bowl.
Dip the chicken strips into beaten egg, then dredge generously in the flour mixture.
Melt the margarine in a large skillet and cook chicken quickly over medium-high heat, about 8 minutes.
Remove chicken strips, add chicken broth and stir, making sure you get the browned flour off the bottom of the pan.
Sauce should thicken slightly-if not, add a bit of flour which you mixed well with a little water.
Add tarragon and place chicken back in the sauce.
Turn heat to low, cover, and simmer about 15 minutes, adding the lemon slices for the last 5-8 minutes.
Serve over rice or noodles.
Elswet's Jambalaya Rice


Ingredients:
garlic cloves, celery, bell pepper, onions, rice, tomato sauce, fresh tomatoes, salt, pepper, oregano, sage, cayenne pepper, vinegar, cheese, milk, smoked sausage

Directions:
JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat.   When done, remove to draining plate, and set aside.
Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again.  Continue to cook over a low heat while you prepare the cheese sauce.
CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
Pour over Jambalaya and stir until blended.  Serve hot.  Goes great with cheesy biscuits.  It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!
Gov Oatmeal Chocolate Chip Cookies


Ingredients:
whole wheat flour, sugar, rolled oats, baking soda, baking powder, salt, banana, applesauce, maple syrup, vanilla extract, chocolate chips

Directions:
preheat oven to 350°., Make sure chocolate chips, maple syrup, and sugar are vegan., In large bowl, stir flour, sugar, oats, soda, powder, salt, and chocolate chips., In a blender, blend banana, applesauce, maple syrup, and vanilla., Mix the two mixtures together., Add more applesauce or maple syrup if mixture is dry., Spoon onto lightly oiled baking sheet., Bake for 12-15 minutes or until they look done.
Chorizo Enchiladas


Ingredients:
chorizo sausage, green pepper, mozzarella cheese, cheddar cheese, flour tortillas, garlic powder, onion powder, dried oregano, chili powder, dried basil, ground black pepper, salt, ground cumin, dried parsley, salsa, tomato paste, beef broth

Directions:
.Remove sausages from casings. Finely chop jalapeno pepper. Dice green pepper.
Fry sausages and peppers until peppers are limp and meat is thoroughly cooked. You may add 1/2 cup of water and cook on medium until water has evaporated.
Take a tortilla, cover 2/3 of it lightly with the shredded mozerella cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.
In a small saucepan, combine all the sauce ingredients and simmer for 15 minutes.
Cover with Red Enchilada sauce, making sure each enchilada is thoroughly coated. Cover the whole casserole with grated cheddar cheese. Put the casserole in the oven for 30 minutes or until the cheese melts and the sauce is bubbling.
Poblano Chicken Bundles


Ingredients:
boneless skinless chicken breast halves, fresh cilantro leaves, reduced-fat monterey jack cheese, yellow cornmeal, chili powder, salt, water, canola oil, pico de gallo, fresh cilantro

Directions:
Place each chicken breast half between two pieces of plastic wrap.  Using the flat side of a meat mallet, pound chicken until 1/8 inch thick.  Remove plastic wrap.
Divide the 2 tablespoons cilantro evenly among the chicken pieces.  Place a cheese stick and three poblano strips across the center of each chicken piece.  Fold in sides; roll up from bottoms and secure with wooden toothpicks.
In a shallow dish combine cornmeal, chili powder, and salt.  In another shallow dish combine egg white and the water.  Dip chicken bundles into egg white mixture and then into cornmeal mixture, turning to coat.
In a large nonstick skillet heat oil over medium heat.  Add chicken bundles, seam side down.  Cook about 10 minutes or until browned on all sides, turning occasionaly. Reduce heat to medium-low.  Cover and cook for 10-12 minutes more or until no longer pink turning once.  If desired, serve with pico de gallo and sprinkle with additional cilantro.
New Potato and Mince Curry


Ingredients:
lean ground beef, lamb, flour, onion, garlic cloves, fresh ginger, red chili pepper, ground cumin, ground coriander, curry paste, new potatoes, fresh spinach leaves, plain yogurt

Directions:
Dry the mince thoroughly with kitchen paper. Dust it with the flour and mix well.
Heat a frying pan and add the mince. Brown it all over, stirring to break it up. Remove from pan and set aside. Add oil and onion to the pan and cook on a medium heat for 5 minutes.
Stir in the garlic, spices and curry paste. Stir fry for 1 minute. Add the mince, potatoes and 600ml/1pint water, bring to the boil and cover if desired. I personally like to cook it uncovered. Simmer for 30 minutes or until potatoes are cooked. Season with salt to taste.
Stir in the spinach and simmer for 1 minute, uncovered, until wilted. Ladle into bowls, top with the yogurt and serve with Indian bread.
Homemade Herb Salt
Category: side-dish
By Chef John

Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.

Ingredients:
½ cup coarse sea salt
¼ cup packed fresh rosemary leaves
¼ cup packed fresh lemon thyme leaves
1 cup sea salt

Directions:
Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine. Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

Prep time: 5 mins
Total time: 2 hrs 5 mins
Yields: 1.5 cups

Calories: 0.3
Carbohydrates: 0.1 g
Sodium: 1760 mg
Easy Bakery-Style Doughnut Topping Glaze


Ingredients:
icing sugar, light corn syrup, hot water

Directions:
In a bowl combine the icing sugar with corn syrup, hot water and food colouring (for a thicker icing add in more icing sugar until desired consistency] mix until well combined.
Dip tops of doughnuts in the coloured icing, then immediately sprinkle with desired toppings (if using].
Place on a wire rack to set.
Vegetarian Peanut Curry (African Inspired)


Ingredients:
olive oil, carrots, garlic cloves, ginger, ginger paste, lime, curry powder, ground coriander, crushed red pepper flakes, vegetable broth, tomato sauce, diced tomatoes, creamy peanut butter, coconut milk, garbanzo beans, golden raisin, sea salt, cooked brown rice, nonfat yogurt, cilantro

Directions:
Heat oil in a large pot over medium heat.
Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
Add garlic, ginger and lime zest and sauté another 3 minutes.
Add spices and sauté until fragrant.
Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
Stir in peanut butter, reduce heat and simmer until it melts.
Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
Salt to taste.
Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Mom's Easy Creamed Chipped Beef on Toast
Category: everyday-cooking
By Muffin Mom N Garlic Girl

Everyone licks the pot clean every time I make this. It's great for cold winter mornings. Season with salt and pepper to your individual tastes.

Ingredients:
5 cups milk
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup butter
12 ounces beef lunch meat (such as Carl Buddig ®)
16 slices bread, toasted

Directions:
Whisk the milk, flour, salt, and pepper together in a bowl until smooth. Melt the butter in a large pot over medium heat. Gradually stir in the milk mixture until thick. Add the beef; cook and stir until heated through, about 5 minutes. Pour over toast to serve.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 402.1
Fat: 17.6 g
Saturated fat: 10.1 g
Carbohydrates: 42 g
Sugars: 9.5 g
Dietary fiber: 1.5 g
Protein: 18.8 g
Cholesterol: 63.2 mg
Sodium: 1061.3 mg
Gluten Free Chocolate Amaretto Tea Bread


Ingredients:
butter, powdered sugar, vanilla extract, baking powder, baking soda, salt, butter, granulated sugar, eggs, milk, vanilla extract

Directions:
Preheat oven to 300F and grease metal loaf pan.
Melt unsweetened chocolate, 2T butter and powdered sugar in a small saucepan over low heat.  Once smooth, remove from heat, stir in vanilla extract, and set aside.
Whisk together gluten-free flour, baking powder, baking soda and salt in medium bowl; set aside.
In a large bowl (or stand mixer], beat butter until smooth.  Add sugar and beat until light and fluffy, about two minutes.
Add eggs one at a time and beat well, using rubber spatula as needed.
Add vanilla and almond extracts to milk.
Add half the flour mixture to the butter mixture, combine well.
Add milk to the batter, mix well.
Add remaining flour mixture to batter, mix well.
Spread half the batter into prepared loaf pan.  Drizzle top with 2/3 of chocolate mixture.   Dollop with remaining batter.
Using a butter knife, gently swirl batter in pan.
Drizzle top with remaining chocolate mixture.
Bake 50-60 minutes or until toothpick inserted in center comes out clean.
Cheeseburger Strata


Ingredients:
hamburger, sharp cheddar cheese, eggs, milk, dry mustard, salt

Directions:
Brown hamburger and drain., Spread the browned meat in the bottom of a 9" x 13" baking dish., Spread the cubed bread over the meat., Sprinkle the cheese over the bread and meat., Combine eggs, milk, mustard and salt thoroughly., Pour this mixture in the dish., Bake at 350 degrees F for 45-55 minutes or until center is set.
Zippy's Fried Chicken


Ingredients:
broiler-fryer chickens, wheat flour, garlic powder, paprika, white pepper, msg, cracked black pepper, rock salt, kosher salt, canola oil, warm water

Directions:
Rinse and cut up chicken into parts easy for frying.
Drain and in colander and put in clean mixing bowl and cover with warm water.
Add 2 big pinches of Hawaiian rock or kosher salt to bowl to create a salt brine for the chicken.
Soak chicken parts for 10 minutes.
Drain in colander and do not rinse.
In another mixing bowl add dry ingredients such as flour, garlic powder, paprika, white/black pepper, and MSG.
Mix with wire whisk or blend in a blender to remove flour lumps.
Add drained chicken pieces to mixing bowl of dry ingredients.
Dredge chicken parts well to make sure it covers the whole piece.
Shake excess flour off of chicken and set aside on tray or cookie sheet while you're heating up oil.
Heat canola oil in wok, deep frying pan, or dedicated deep fryer with oil enough to cover chicken pieces.
Heat oil to 350-375°F.
Add chicken in 2 batches.
Chicken batches will cook for approximately 15mins or until golden brown all over.
Drain on paper towels and keep in 150°F oven to keep warm.
Dave's Low Country Boil
Category: main-dish
By Lisa

Famous in the Low Country of Georgia and South Carolina. This boil is done best on an outdoor cooker. It has sausage, shrimp, crab, potatoes and corn for an all-in-one pot all-you-can-eat buffet!

Ingredients:
1 tablespoon seafood seasoning (such as Old Bay®), or to taste
5 pounds new potatoes
3 (16 ounce) packages cooked kielbasa sausage, cut into 1 inch pieces
8 ears  fresh corn, husks and silks removed
5 pounds whole crab, broken into pieces
4 pounds fresh shrimp, peeled and deveined

Directions:
Heat a large pot of water over an outdoor cooker, or medium-high heat indoors. Add   Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the shrimp when everything else is almost done, and cook for another 3 or 4 minutes. Drain off the water and pour the contents out onto a picnic table covered with newspaper. Grab a paper plate and a beer and enjoy!

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 15 servings

Calories: 722
Fat: 29.4 g
Saturated fat: 9.2 g
Carbohydrates: 45.8 g
Sugars: 5.1 g
Dietary fiber: 5.5 g
Protein: 67.6 g
Cholesterol: 333.2 mg
Sodium: 1575.9 mg
Pineapple Curry Soup


Ingredients:
butter, onion, curry, flour, broth, heavy cream, pineapple, cognac, brandy

Directions:
Melt butter and saute onion until golden brown.
Blend in curry and flour then add the  broth slowly.  Bring to boil then reduce heat.
Beat egg yolks cream and 1 tbs soup together. When soup is no longer boiling  slowly stir in yolk mixture.  Do NOT allow soup to boil again.
Add pineapple and cognac to taste.  Serve immediately.
Grilled Shrimp With Lime-Cilantro Marinade


Ingredients:
fresh cilantro, scallions, green chilies, garlic, lime juice, ground cumin, turmeric, large shrimp, coarse salt, fresh ground black pepper, chili powder, lime, fresh cilantro

Directions:
In a blender or food processor place the cilantro leaves and stems, scallions, chilies, garlic, lime juice, cumin, and turmeric.
Puree, adding a little water if necessary to achieve the desired consistency.
Peel the shrimp, leaving the tail intact.
Devein them, place them in a bowl, and toss with the cilantro puree.
Marinate for 8-12 hours.
Prepare a moderately hot charcoal fire.
When ready to cook, scoop up the shrimp so that more of the marinade remains on one side of each one.
Place the shrimp marinade-side up pon the grill.
Cook until almost done, about 2 minutes.
Turn shrimp over and cook quickly on marinade side, about 1 minute.
Remove shrimp from grill.
Divide shrimp among serving plates.
Pass garnishes at table.
Each guest should sprinkle the shrimp with coarse salt, pepper, chili powder, a squeeze of lime juice, and a few cilantro leaves.
Greek Pasta With Chickpeas and Garlic Lemon Sauce (Makaronia Me


Ingredients:
garlic cloves, olive oil, butter, rosemary, vegetable broth, spinach, lemon juice, chickpeas, macaroni, cayenne

Directions:
Cook garlic in olive oil and butter over medium heat until garlic is golden.
Add rosemary, stir through, then add broth and cook until liquid is reduced by half.
Add spinach, and lemon juice.
Cook over medium heat until the sauce is almost syrupy.
Add chickpeas and set aside.
Cook pasta as directed.
Toss pasta with sauce.
Season with cayenne, salt and pepper and serve.