xiaoxl/recipe_data huggingface dataset:
Make-Ahead Breakfast Bars
Category: breakfast-and-brunch
By Jackie

I like to make a batch of these and then cut them and wrap single servings in foil to have handy in the freezer for the week. Much cheaper than the freezer breakfasts from the store and you can basically add/substitute whatever ingredients you want or have handy.

Ingredients:
cooking spray
3 cups frozen Southern-style hash browns
4  eggs, lightly beaten
1 cup cubed fully cooked ham
1 cup shredded Cheddar-Monterey Jack cheese blend
½ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch casserole dish with cooking spray. Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients. Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 8x11-inch dish

Calories: 233.3
Fat: 17.7 g
Saturated fat: 8.4 g
Carbohydrates: 14.9 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 13.9 g
Cholesterol: 153.3 mg
Sodium: 570.7 mg
Curried and Herbed Basmati Rice


Ingredients:
basmati rice, garlic cloves, curry powder, extra virgin olive oil, lemon, zest of, fresh parsley, fresh rosemary, butter, extra virgin olive oil

Directions:
Heat medium 3-quart pot over medium-high heat with oil. Add minced garlic. Cook for 2 minutes. Don't burn garlic. Lightly brown.
Add rice. Constantly toss and stir to coat rice with garlic and oil and lightly toast rice.
Add chicken stock, curry powder and bring to a boil. Reduce heat and cover on simmer til rice has absorbed liquid (about 20 minutes].
During last 5 minutes of cooking rice, remove lid, add butter, rosemary and parsley. Stir. Recover.
If liquid is absorbed, reduce heat to low and keep warm. If rice appears dry, add small amount of olive oil. I recommend doing this anyway, as the Extra Virgin Olive Oil adds wonderful flavor.
Just before serving, add lemon zest to pot and toss to combine all ingredients. Salt and pepper to taste.
Whipped Basil Ricotta
Category: appetizers-and-snacks
By Yoly

This whipped basil ricotta comes together in just a few minutes. It makes a great topping for crusty bread, as a dip, or even in your favorite pasta dish.

Ingredients:
1 cup whole-milk ricotta cheese
1 tablespoon fresh basil leaves, chiffonade
½ teaspoon sea salt
¼ teaspoon garlic powder
⅛ teaspoon ground black pepper
⅛ teaspoon crushed red pepper flakes

Directions:
Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 0.6
Carbohydrates: 0.1 g
Sodium: 110.1 mg
Herbed Tomato Muffins


Ingredients:
all-purpose flour, yellow cornmeal, white cornmeal, sugar, baking soda, baking powder, salt, fresh basil, fresh oregano, fresh thyme, eggs, unsalted butter, lemon juice, parmigiano-reggiano cheese

Directions:
Preheat the oven to 400 degrees  and place the rack in the center of the oven.
Add flour, cornmeal, sugar, baking soda, baking powder, salt, basil, oregano, and thyme to a mixing bowl; whisk until well combined; set aside.
In a large mixing bowl, whisk eggs until lightly beaten; whisk in the tomato soup, melted butter, and lemon juice.
Stir in the cheese; then add the flour mixture, stirring just until moistened but of a uniform color (do no overmix].
Fill muffin tins that have been sprayed with nonstick cooking spray 3/4 full with batter.
Bake for 18 minutes or until muffins have bumpy, rounded tops and pick comes out clean.
Place pan on a wire rack; let cool for 10 minutes.
Turn muffins out of pan; cool 5 more mintesu on  the rack before serving.
To store or freeze muffins, let them cool completely before sealing an airtight container or freezer-safe bags.
**Cheddar Tomato Muffins--omit the herbs; substitute shredded cheddar cheese for the Parmigiano-Reggiano.
**Chunky Tomato Muffins--omit the herbs; add 1/2 cup marinated sun-dried tomatoes, drained and chopped, with the cheese.
**Olive Tomato Muffins--omit the herbs; add 1/2 cup sliced pitted olives (green or black] with the cheese.
**Tomato Muffins--omit the herbs.
Baked Breaded Cauliflower


Ingredients:
cauliflower, panko breadcrumbs, parmigiano-reggiano cheese, eggs, dill, salt, pepper

Directions:
Preheat oven to 400 F degrees. Coat baking sheet with cooking spray.
Break the cauliflower into florets. Try to make pieces as uniform as possible. NOTE: tiny pieces are still okay to cook, but you may want to remove them from the oven before the larger pieces are done.
In a shallow bowl, beat the eggs.
In a second shallow bowl, blend the breadcrumbs, salt, pepper, dill, and shredded cheese.
Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet.
Bake for about 40 minutes or until golden brown.
Smashed Potatoes With Broccoli


Ingredients:
baking potatoes, chicken broth, broccoli, chicken broth, onion, garlic, part-skim ricotta cheese, fresh dill, dried dill, salt, nonfat sour cream, reduced-fat sharp cheddar cheese

Directions:
Preheat oven to 375°.
Place potatoes in a saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain potatoes. Return potatoes to pan, add chicken broth; mash with a potato masher until slightly chunky.
Add chopped broccoli and next 6 ingredients (broccoli through sour cream] to pan, and stir well. Spoon potato mixture into an 11- x 7-inch baking dish coated with cooking spray; bake at 375° for 35 minutes. Sprinkle with cheddar cheese; bake an additional 5 minutes or until cheese melts.
Frozen Mediterranean Delite


Ingredients:
plain nonfat yogurt, pistachios, pitted dates, sugar, bittersweet chocolate

Directions:
Place the yogurt in a fine meshed strainer lined with cheesecloth and allow to drain for about two hours.
place half the pistachios and the sugar in a food processor or coffee grinder and grind to a powder.
Roughly chop the remaining nuts.
Combine the drained yogurt, nuts, dates and ouzo and mix well.
Place in freezer.
After one hour, remove from freezer and mix well.
Return to freezer and freeze till firm.
Divide into four portions and garnish with bittersweet chocolate shavings.
Yellow Sponge Cake With Early Grey Pastry Cream


Ingredients:
cake flour, fine sea salt, baking soda, unsalted butter, granulated sugar, vanilla extract, eggs, cream of tartar, sour cream, sour cream, vanilla bean, granulated sugar, eggs, unsalted butter, cornstarch, unsalted butter

Directions:
Preheat oven to 350 F degrees and lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds.
Also, lightly grease the tops of the paper in the pans.
Sift together flour, salt and baking soda and set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and 1½ cups sugar together until smooth and no lumps of butter remain.
Add the vanilla and 7 egg yolks and mix until just combined, scraping down sides of the bowl if necessary.
Slowly add sifted dry ingredients and sour cream, alternating between the two until fully combined.
Mix until batter is light and fluffy, about 3 to 5 minutes, then transfer batter to a large mixing bowl.
In a clean bowl of a stand mixer, fitted with the whip attachment, beat the remaining 7 egg whites, cream of tartar, and remaining ¼ cup of sugar on high speed until tripled in volume and soft, but not dry, peaks form.
Gently fold the whipped egg whites into the batter, in two additions.
Spread the batter into the prepared pans and bake until light golden brown and knife inserted into cake comes out clean, about 30 minutes.
Let the cakes cool on rack for about 20 minutes, then carefully turn the cakes out of the pans on onto a rack to cool completely before frosting.
For the Earl Grey Pastry Cream.
In a medium saucepan, bring the milk, vanilla bean, Earl Grey tea and ½ cup of sugar to a boil. In a large bowl, whisk the eggs, yolks, cornstarch and ¼ cup sugar until smooth and set aside.
Slowly pour the hot milk over the eggs, while whisking constantly, until fully combined. Return the entire mixture to the pot and cook over low heat until thickens and bubbles rise to the surface, while stirring constantly.
This happens quickly so don’t take your eyes off it.
Remove from heat and strain the pastry cream through a fine-mesh sieve into a shallow dish, add the butter and whisk smooth.
Cover the surface directly with plastic wrap, and refrigerate until chilled and set.
Makes 4 cups.
Italian Pepper and Egg Sandwich


Ingredients:
olive oil, onion, green bell peppers, garlic cloves, eggs, parmesan cheese

Directions:
In a frying pan, heat the olive oil over medium heat. Add the sliced onions and peppers. Cook, stirring occasionally, until the peppers are tender, about 15 minutes. Add the minced garlic during the last couple of minutes.
Meanwhile, in a small bowl, combine the eggs, Parmesan cheese, salt, and ground pepper. Beat until well mixed. Add the egg mixture to the pepper mixture in the skillet. Cook, stirring occasionally, until eggs are set, about 5 minutes.
Serve in the hoagie rolls (or, on slices of Italian bread]. And, if you like hot stuff, add a little hot (as in spicy hot] giardiniera to top it off.
Cheese Grits


Ingredients:
water, kosher salt, cornmeal, fresh ground black pepper, unsalted butter, sharp cheddar cheese

Directions:
Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.
Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately.
Meaty Veggie Soup


Ingredients:
olive oil, garlic clove, onion, zucchini, carrots, celery, diced tomatoes, beef broth, salt, pepper

Directions:
Heat olive oil in a soup pot and saute the garlic and onion until limp.
Cook meat for several minutes, stirring to ensure cooking on all sides and through to the center. Set aside.
Add the fresh veggies and continue to stir to saute them for a few minutes, until they begin to soften.
Add the meat, tomatoes, beef broth, salt and pepper to taste.
Bring soup to a boil, reduce heat, and simmer for a few minutes (up to about an hour] over low heat.
Passover Absolutely Magnificent Caramel Matzoh Crunch


Ingredients:
unsalted butter, brown sugar, chocolate chips

Directions:
Preheat oven to 375.
Line a cookie sheet completely with foil. Cover bottom of pan completely with parchment-- on top of the foil. This is very important as mixture becomes sticky during cooking. Line bottom of pan evenly with matzo crackers, cutting extra pieces as necessary to fit into the baking pan as evenly as possible.
Combine margarine or butter and brown sugar in a 3 quart, heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzo.
Place in oven and immediately reduce heat to 350. Bake 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 and replace].
Remove from oven and sprinkle matzo crackers immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzo. While still warm, cut into squares or odd shapes. Chill in refrigerator until set.
This makes a great gift.
You can also serve it in confectioner's paper cups as a candy.
You can use white chocolate coarsely chopped (or both white and dark chopped] with toasted almonds.
Polentina With Bananas and Maple Syrup


Ingredients:
water, milk, sugar, salt, polenta, yellow cornmeal, bananas, maple syrup, butter

Directions:
Over medium heat, in a large, heavy saucepan, combine 1 2/3 cups of the water and milk along with the sugar and salt; bring to a boil.
Reduce the heat and when the liquid is barely simmering; whisk, in the same circular motion, polenta in a slow, steady stream until all the grains have been absorbed and the mixture is smooth and free of lumps.
Reduce heat to very low and with a wooden spoon stir thoroughly every 1 to 2 minutes or until the polentina is loose and creamy, about 10 to 15 minutes.
Add additional water and milk as necessry; the mixture should be very liquid.
Ladle into individual bowls, top with the sliced bananas and drizzle with the warmed syrup.
Drizzle with melted butter if desired.
Buttermilk Wheat Bread
Category: bread
By MSACEBAKER

A very soft bread. I love how it smells right when it comes out of the bread machine.

Ingredients:
1 ½ cups buttermilk
1 ½ tablespoons butter, melted
2 tablespoons white sugar
¾ teaspoon salt
3 cups all-purpose flour
⅓ cup whole wheat flour
1 ½ teaspoons active dry yeast

Directions:
Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

Prep time: 8 mins
Cook time: 6 hrs
Total time: 6 hrs 8 mins
Yields: 1 - 2 pound loaf

Calories: 159.6
Fat: 2.1 g
Saturated fat: 1.1 g
Carbohydrates: 30 g
Sugars: 3.6 g
Dietary fiber: 1.4 g
Protein: 4.9 g
Cholesterol: 5 mg
Sodium: 188.8 mg
Cinnamon Apples
Category: side-dish
By ilovebaking!

I created this recipe last fall, and my family loved it! It is a nice warm side dish for those chilly autumn nights.

Ingredients:
2  apples, diced
1 teaspoon white sugar
½ teaspoon ground cinnamon

Directions:
Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.

Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Yields: 4 servings

Calories: 40.6
Fat: 0.1 g
Carbohydrates: 10.8 g
Sugars: 8.2 g
Dietary fiber: 1.8 g
Protein: 0.2 g
Sodium: 0.7 mg
Air Fryer Apple Fritters
Category: bread
By thedailygourmet

These yummy apple fritters can be made in under 30 minutes with the help of an air fryer! Serve with vanilla ice cream if desired.

Ingredients:
cooking spray
1 cup all-purpose flour
¼ cup white sugar
¼ cup milk
1  egg
1 ½ teaspoons baking powder
1 pinch salt
2 tablespoons white sugar
½ teaspoon ground cinnamon
1  apple - peeled, cored, and chopped
½ cup confectioners' sugar
1 tablespoon milk
½ teaspoon caramel extract (such as Watkins™)
¼ teaspoon ground cinnamon

Directions:
Preheat an air fryer to 350 degrees F (175 degrees C). Place a parchment paper round into the bottom of the air fryer. Spray with nonstick cooking spray. Mix flour, 1/4 cup sugar, milk, egg, baking powder, and salt together in a small bowl. Stir until combined. Mix 2 tablespoons sugar with cinnamon in another bowl and sprinkle over apples until coated. Mix apples into the flour mixture until combined. Drop fritters using a cookie scoop onto the bottom of the air fryer basket. Air-fry in the preheated fryer for 5 minutes. Flip fritters and cook until golden, about 5 minutes more. Meanwhile, mix confectioners' sugar, milk, caramel extract, and cinnamon together in a bowl. Transfer fritters to a cooling rack and drizzle with glaze.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 296.8
Fat: 2.1 g
Saturated fat: 0.7 g
Carbohydrates: 64.9 g
Sugars: 38.8 g
Dietary fiber: 1.9 g
Protein: 5.5 g
Cholesterol: 48 mg
Sodium: 248.1 mg
Healthier Hot Artichoke and Spinach Dip II
Category: appetizers-and-snacks
By MakeItHealthy

This healthier dip recipe is as amazing as Tiffany's original recipe.  Its creamy texture goes great with crispy toasted multi-grain bread or crackers.

Ingredients:
1 (8 ounce) package Neufchatel cheese, softened
¼ cup light mayonnaise
¼ cup grated Parmesan cheese
¼ cup grated Romano cheese
1 clove garlic, peeled and minced
½ teaspoon dried basil
salt and ground black pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1 cup frozen chopped spinach, thawed and drained
¼ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly grease a small baking dish. Mix together Neufchatel cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, salt, and pepper in a bowl. Gently stir in artichoke hearts and spinach. Transfer mixture to prepared baking dish. Top with mozzarella cheese. Bake in preheated oven until bubbly and lightly browned, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 servings

Calories: 102.5
Fat: 7.6 g
Saturated fat: 4 g
Carbohydrates: 4 g
Sugars: 0.6 g
Dietary fiber: 1.1 g
Protein: 5.1 g
Cholesterol: 21.5 mg
Sodium: 322 mg
Rugelach
Category: desserts
By Jackie

This recipe is from Linda Shapiro. I have many rugelach recipes, but this is truly the best I have ever made.

Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
⅓ cup sour cream
½ cup white sugar
1 tablespoon ground cinnamon
1 cup finely chopped walnuts
½ cup raisins

Directions:
Cut cold butter or margarine and cream cheese into bits.  In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins). Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.   Sprinkle round with sugar/nut mixture.  Press lightly into dough.  With chefs knife or pizza cutter, cut each round into 12 wedges.  Roll wedges from wide to narrow, you will end up with point on outside of cookie.  Place on ungreased baking sheets and chill rugelach 20 minutes before baking. Preheat oven to 350 degrees F (180 degrees C). After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden.  Cool on wire racks.  Store in airtight containers...they freeze very well. Variations:  Before putting the filling on the dough, use a pastry brush to  layer apricot jam as well as brown sugar. Then add the recommended filling. You may also make a mixture of cinnamon and sugar and roll the rugelach in this prior to putting them on the cookie sheets.

Prep time: 55 mins
Cook time: 22 mins
Total time: 3 hrs 17 mins
Yields: 4 dozen

Calories: 101.4
Fat: 7.4 g
Saturated fat: 3.8 g
Carbohydrates: 7.9 g
Sugars: 3.1 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 16 mg
Sodium: 27.6 mg
Moist & Chewy Irresistible Peanut Butter Cookies


Ingredients:
peanut butter, brown sugar, milk, vanilla, egg, flour, salt, baking soda

Directions:
Preheat oven to 350 degrees., Combine peanut butter, Crisco, brown sugar, milk and vanilla in large bowl., Beat at medium speed with mixer until well blended., Add egg and beat just until blended., In a separate bowl combine flour, salt and baking soda., Add to creamed mixture and mix well with mixer on low speed., Drop by heaping teaspoonsful 2" apart onto ungreased cookie sheet., Flatten slightly with fork tines., Bake 7-8 minutes or until set and just beginning to brown., Cool 2 minutes on baking sheet before removing., Store in airtight container., Makes 3 dozen.
Prosciutto and Peas


Ingredients:
prosciutto, onion, olive oil, water, chicken bouillon granule, dried oregano, black pepper, pine nuts, pecans

Directions:
Cut prosciutto into thin strips.
In a medium saucepan cook onion in hot oil until tender.
Stir in peas, water, bouillon and dried oregano. Season to taste with black pepper.
Simmer, covered, for 4-5 minutes or until peas are just tender.
Stir in pine nuts.
Applesauce Bars


Ingredients:
all-purpose flour, sugar, sugar substitute, cinnamon, nutmeg, clove, unsweetened applesauce, baking soda, walnuts, raisins

Directions:
Place flour, sugar, dry sugar substitute, cinnamon, nutmeg, and cloves in a mixer bowl and mix at low speed to blend well.
Combine hot applesauce and baking soda.  (Don't try to be modern and use cold applesauce and mix the baking soda with the flour; it doesn't work as well that way.].
Add the applesauce mixture, along with oil, nuts, and raisins, to flour mixture.
Mix at medium speed until flour is moistened and batter is creamy.
Spread batter evenly in a 9 x 13-inch cake pan that has been sprayed with cooking spray or greased well with margarine or butter.
Bake at 375 degrees for 20 or 25 minutes, or until bars pull away from the sides of the pan and a cake tester comes out clean from the center.  Cool on a wire rack.
Neopolitan Zuppa Di Zucchine


Ingredients:
zucchini, extra virgin olive oil, vegetable broth, salt, fresh ground black pepper, eggs, parmesan cheese, fresh Italian parsley, fresh basil leaves, lemon slice

Directions:
Without peeling the zucchini, cut into small cubes. Heat the olive oil on medium and cook the zucchini for 5 minutes, stirring constantly.
Add the hot stock, season to taste with salt and pepper; cover and stew gently for 20 minutes.
Meanwhile, beat the eggs and Parmesan cheese together with the herbs.
Just before serving the soup, place the toasted bread in a soup tureen. Remove the soup from the heat and quickly stir in the egg mixture using a wire whisk.
Pour the soup over the toast, add a bit more salt or pepper if needed and serve immediately.
Serve lemon slices on side for garnish.
Chicken Tagine


Ingredients:
chicken leg, white wine vinegar, cinnamon, saffron, turmeric, ground ginger, paprika, cumin, olive oil, onions, garlic cloves, chicken broth, kalamata olives, lemons, dried cherries, dried cranberries, cornstarch, cracked bulgur wheat, couscous

Directions:
Wash the chicken and pat dry. Pour the vinegar into the palm of your hand and rub all over the chicken. Mix the spices with the olive oil. Cover the chicken with the mix, place in a plastic bag, and refrigerate over night.
Preheat the oven to 325 degrees.
Oil the bottom of your tagine and brown the chicken on all sides. Add the onions and garlic and sweat to translucence. Add the broth and bring to a boil. Cover and place in the oven for 1 ¾ hours.
Spread the wheat out on a lipped cookie sheet and spritz liberaly with water and a pinch of salt. Let rest for 1 hour, sprizting frequently, as it swells up. Line a colander with a clean, damp dish towel and place over a simmering pot of water. Don’t let the water touch the towel. Scrape the swollen couscous into the towel and fold the towel over. Let it steam for 15 minutes.
After the 1 ¾ hours add the fruits to the chicken and cook for 15 more minutes.
Make a paste out of the corn starch. Remove the chicken and fruits and add the paste, stirring until the sauce thickens. Place the chicken back into the sauce to re-heat, if necessary.
Plate the chicken on a bed of the couscous and flank with the fruits. Pour the sauce on top and serve.