xiaoxl/recipe_data huggingface dataset:
Nancy Silverton's Mixed Berry Crostata


Ingredients:
all-purpose flour, cake flour, granulated sugar, salt, butter, vanilla extract, berries, sugar, cornstarch

Directions:
For crostata dough:  Combine flours, sugar and salt in an electric mixer or food processor.  Distribute the butter over the top; mix or pulse until the butter is thoroughly incorporated and the mixture resembles moist cornmeal.
Combine the ice water and vanilla; sprinkle over the top of the dough.  Mix until the dough comes together and pulls cleanly away from the sides of the bowl.
Remove the dough from the bowl; flatten it into a disk.  wrap in plastic wrap; refrigerate until ready to use.
For crostata:  Heat oven to 400 degrees F.  Toss together the berries, sugar and cornstarch in a medium bowl; stir gently until well coated.  Set aside.
Roll the crostata dough out on a lightly floured surface to a roughly 16-inch diameter circle.  Leave it a little thick; the added texture is better.  Transfer the dough to a cookie sheet.  Place the fruit mixture in the center.  Distribute fruit in a low mound, leaving a 2-inch border.
Fold the edges of the dough over the fruit to form a 6-sided tart, with the fruit showing in the center.  Fold one edge over, then fold the second edge over, pleating the dough as necessary and pressing firmly on the pleat.
Lightly brush the dough with a little water; sprinkle with coarse sugar.  Bake until the crust is brown and the fruit is soft and thickened, 30 to 35 minutes.  Rotate the crostata halfway through baking for even coloring.  Cool 10 minutes before cutting.
Garlic-Roasted Vegetables


Ingredients:
cauliflower floret, broccoli floret, zucchini, red onions, potato, carrot, garlic, dried thyme, salt, black pepper

Directions:
Toss all ingredients in a bowl., Line a large cookie sheet with parchment paper and place everyone on it evenly., Lightly coat with cooking spray., Bake at 400 degrees 45 minutes or til potatoes are tender.
Honey Dijon Mustard Dressing


Ingredients:
nonfat yogurt, cider vinegar, Dijon mustard, honey, salt, pepper

Directions:
In a small bowl, whisk yogurt, vinegar, mustard, honey and a pinch of salt until well blended.
Add a generous portion of pepper and whisk again.
Serve with mixed bitter greens such as arugula, chocory, escarole, radicchio and/or watercress. Makes 1/2 cup.
Can be shaken or whisked.
Refrigerate any un-used dressing for up to 4 days.
Cinnamon Buttermilk Biscuits
Category: bread
By Viva Stambaugh

A cinnamon and raisin biscuit, but made in a traditional cinnamon roll shape!

Ingredients:
1 ¼ cups Reduced Fat Bisquick®
1 cup whole wheat baking mix
⅔ cup buttermilk
2 cups HERSHEY®'S Cinnamon Chips
1 cup cinnamon coated raisins
3 tablespoons melted butter
½ cup confectioners' sugar
1 tablespoon melted butter
1 tablespoon water

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground. In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together. Turn dough out onto a lightly floured, flat surface.  Knead gently for 1 minute.  Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips.  Starting from one long side, roll up the dough.  Pinch seams and ends to seal.  Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan. Bake 12 minutes, until lightly golden.  In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth.  Drizzle glaze over hot  biscuits.

Prep time: 15 mins
Cook time: 12 mins
Total time: 30 mins
Yields: 8 servings

Calories: 560.3
Fat: 27.7 g
Saturated fat: 15.6 g
Carbohydrates: 86.3 g
Sugars: 48.2 g
Dietary fiber: 0.5 g
Protein: 8.7 g
Cholesterol: 18.9 mg
Sodium: 608.9 mg
Moist, Tender & Crispy Pork Chops


Ingredients:
boneless pork chop, canola oil, egg, Dijon mustard, mayonnaise, dried oregano, kosher salt, black pepper, romano cheese, parmesan cheese

Directions:
EGG WASH: Beat the egg in a wide bowl with the mustard, mayonnaise, oregano, salt and pepper.
COATING: Crush corn flakes and combine with the Romano Cheese.
Spread out on a large plate.
CHOPS: Poke chops with a fork or pound with a mallet to tenderize.
OIL: Heat oil in a large frying pan over medium heat (oil is hot enough when a small piece of bread sizzles when dropped into the oil].
COOK: Press each of the chops into the egg mixture, coating both sides.
Then dip the chops into the bread crumbs, covering each side evenly.
Fry the chops until they are a deep golden color, about 5-8 minutes per side depending on thickness.
Cocktail Sauce, the Emeril Way


Ingredients:
ketchup, fresh lemon juice, Worcestershire sauce, Tabasco sauce

Directions:
In a small bowl, combine all ingredients except salt and pepper., Season with salt and pepper to taste., Store in glass jar in refrigerator up to one week.
Hearty Lentil & Ham Soup


Ingredients:
lentils, ham, onion, bay leaf, salt, pepper, diced tomatoes, oregano, carrot, water

Directions:
Mix all ingredients in large stock pot., Simmer 2-3 hours., Remove bay leaf., Serve.
Zesty Cobb Salad


Ingredients:
romaine lettuce, cherry tomatoes, avocado, red onion

Directions:
COVER large platter with lettuce.
TOP with rows of all remaining ingredients except dressing.
DRIZZLE with dressing just before serving.
SHORTCUT: Prepare using a rotisserie chicken purchased from the grocery store.
SELECTING, RIPENING & STORING AVOCADOS: Look for avocados that are either slightly soft or firm. Small light-brown markings on the peels are normal and won't affect the quality of the fruit inside. If mashing the avocados for recipe use, look for softer avocados. If needing sliced avocados, or if not using immediately, select firmer pieces of fruit. Avocados will continue to ripen after being picked. To ripen, place in paper bag and let stand at room temperature until desired softness. Ripe avocados can be stored in the refrigerator for several days.
Carolina Fried Shrimp


Ingredients:
shrimp, cornstarch, all-purpose flour, lemon pepper, black pepper, sea salt, canola oil

Directions:
Peel and de vein shrimp.
Combine flour and spices, less the salt.
Place corn starch in a bowl, then egg whites, then flour. Creating the dry/wet/dry steps.
Take shrimp, lightly coat in corn starch shake off excess, coat in egg whites, then into flour mixture. After shaking off the excess flour, place individually on a cookie sheet and set aside while oil preheated.
Heat oil in a dutch oven to 375 degrees. Set a timer for 1 minute. Start timer as you add shrimp to the oil. Only add 5 or 6 shrimp at a time. When the timer goes off your shrimp are done. DO NOT OVERCOOK. Shrimp are done within 30 seconds of adding to the oil. Sprinkle with sea salt after you remove them to rest. Repeat this process until your shrimp are done.
Multigrain Bread


Ingredients:
warm water, butter, bread flour, whole wheat flour, brown sugar, salt, instant yeast

Directions:
If making in a bread maker, put all ingredients in bread machine pan and cook on the whole wheat cycle.
If making in a stand mixer, combine water, sugar, salt, margarine and yeast.
Add remaining ingredients.
Knead until a smooth ball forms, about 3-5 minutes.
Let dough rise for 45 minutes.
Punch down and form into a loaf.
Place in greased loaf pan.
Let rise for 45 minutes.
Bake at 350 degrees for 45 minutes.
Lemon Delish


Ingredients:
sugar, butter, flour, milk, lemon, salt

Directions:
Set oven to 300F and prepare water bath.
Beat butter and sugar.
Add flour, milk, lemon juice & rind, and yolks.  Beat.
In a separate bowl, whisk whites until stiff peaks form.
LIGHTLY fold whites into  lemon mixture.
Bake in water bath for 30 minutes at 300°F.
Refrigerate for 2 hours or overnight.
(When doubling, use only 2 cups milk].
Philly Cheese Steak


Ingredients:
yellow onion, cheese spread

Directions:
Add oil to a large non-stick skillet.
Saute onions and 2 tablespoons of teriyaki sauce until the onions are soft.
Add the sliced meat and cook until meat browns slightly, add remaining 1 tablespoon of teriyaki sauce and stir to combine.
Place cheese on the meat and stir until melted, mixing meat, onions and cheese together.
Scoop meat mixture onto sandwich rolls. *(Freeze meat first for easier slicing].
Country Dijon Sausage Pie


Ingredients:
Italian sausage, onion, garlic cloves, fresh spinach, oregano, eggs, country-style dijon mustard, parmesan cheese

Directions:
In large skillet, cook sausage, onion and garlic until sausage is crumbly., Drain, reserving 1 tablespoon drippings., Place mixture in large mixing bowl., To drippings in skillet, add spinach., Cook, covered, 2 minutes or until wilted., Cool slightly., Chop., Add to sausage mixture., Mix in oregano, eggs and mustard., Pour in pastry-lined pie shell., Sprinkle with cheese., Top with pastry., Cut vents., Bake in preheated 400 oven 35 minutes or until browned.
Butter Icing for Cookies
Category: desserts
By Barbara

Perfect for cookies - not too soft - not too hard - just right.

Ingredients:
2 cups confectioners' sugar
2 ½ tablespoons cream
4 tablespoons butter
1 teaspoon vanilla extract

Directions:
In a saucepan, over medium heat, heat cream and butter until butter is melted. Stir in the vanilla and confectioners' sugar. Remove from heat, and beat with an electric mixer until thick and smooth.

Yields: 2 1/2 cups

Calories: 74.1
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 12 g
Sugars: 11.8 g
Protein: 0.1 g
Cholesterol: 8.7 mg
Sodium: 17.2 mg
Lemon-Basil Orzotto


Ingredients:
olive oil, orzo pasta, pearl barley, dry white wine, broth, tiny peas, parmesan cheese, fresh basil, lemon zest, heavy cream

Directions:
In a heavy-bottomed medium saucepan, heat the olive oil over medium-high heat. Add the onion and saute until fragrant and translucent. Add the orzo and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Gradually add the chicken stock, stirring frequently. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes, until the liquid is almost absorbed and orzo is tender. Remove from the heat.
Stir in peas, Parmesan, fresh basil, lemon zest, heavy cream, and lemon juice. Season the orzo with salt and pepper, to taste, and serve.
Sweet Coconut Rice
Category: side-dish
By Melucy

Delicious sweet coconut rice that can be thrown in a rice cooker or done on the stove. This is great when paired with a Thai green curry or stir-fry! Ideally, make this with either jasmine rice or long-grain white rice.

Ingredients:
1 ½ cups long-grain white rice
1 (14 ounce) can coconut milk
1 ¼ cups water
1 teaspoon white sugar, or more to taste
1 tablespoon shredded coconut, or to taste  (Optional)

Directions:
Stir rice, coconut milk, and water together in a saucepan. Dissolve sugar into the liquid. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the saucepan, and simmer until the majority of the liquid has been absorbed by the rice, 15 to 20 minutes. Leaving saucepan on the burner, turn heat off and let rice steam until sticky, about 5 to 10 minutes more.  Garnish with shredded coconut.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 455.6
Fat: 21.7 g
Saturated fat: 19 g
Carbohydrates: 59.9 g
Sugars: 1.6 g
Dietary fiber: 2.1 g
Protein: 7 g
Sodium: 21.8 mg
Apple Pikelets


Ingredients:
self raising flour, sugar, apple, eggs, milk, butter, powdered sugar, cinnamon

Directions:
Cut up & core the apple, leaving the skin on.
Grate the apple.
Place the flour, apple, sugar, eggs and milk into a bowl and mix.
Heat a frying pan or griddle. Spray with oil.
Pour small amounts of the batter into little circles. Sprinkle with cinnamon.
When bubbles appear on the top its time to flip them over. Flip again until both sides are golden.
Top with butter and powdered sugar and serve.
Barley With Mushrooms (Scotland)


Ingredients:
onions, butter, margarine, boiling water, barley, instant chicken bouillon, salt, pepper

Directions:
Pre-heat oven to 375° F.
Cook and stir mushrooms and onions in butter 5 minutes.
Place in ungreased 1 1/2-quart casserole.
Stir in remaining ingredients. Cover and bake at 375° F, stirring once, until barley is tender, about 1 1/4 hours.
Mediterranean Scallops


Ingredients:
olive oil, garlic, shallots, no-salt-added whole tomatoes, no-salt-added tomato sauce, dried basil, red pepper flakes, black pepper, sea scallops, linguine

Directions:
In a large skillet, heat oil over medium heat; add garlic and shallots, sauté for 1 minute.
Chop tomatoes.
Stir in tomatoes and juice, tomato sauce, herbs, salt and pepper.
Simmer for about 10 minutes.
Stir in scallops and continue to gently cook about 5 minutes, only until scallops are cooked through.
Meanwhile, cook linguine according to al dente package directions.
Drain pasta and divide evenly among four warm pasta bowls (about 1 cup each].
Top with scallops mixture.
Garnish with fresh basil leaves, if desired.
Serve with tossed green salad and Italian bread.
Serve immediately.
Thai Style Fried Noodles (Pad Thai)


Ingredients:
firm tofu, shallots, garlic, egg, bean sprouts, chili powder, peanuts, lime, fish sauce, tamarind juice, palm sugar

Directions:
Add seasoning sauce base ingredients (fish sauce tamarind juice and palm sugar] into a small pot and boil 2 minutes.  Turn of heat and put sauce in a small bowl.
Pan fry noodles in water until cooked.  Put noodles on plate.
Add 2 tablespoons vegetable oil to wok.  Set to medium heat then add tofu and dried shrimp into hot oil and fry until crispy.
Add garlic and shallot and stir fry until fragrant.
Add noodles and mixed seasoning sauce.  Stir fry until well mixed.
Spoon pad thai onto plate.  Garnish with peanuts, and chili powder and lime.
TIPS:
Shrimp, mixed seafood, or chicken may be substituted.
Chili powder can be left out.
When cooking rice noodles, if pre-soaked in water long enough, only need minimal water to finish cooking in pan.
Phylls Roast


Ingredients:
beef roast, onions, green pepper, celery, garlic, Burgundy wine, soy sauce, pepper, parsley

Directions:
Place half of the veggies, onion,green pepper, and celery on bottom of oil sprayed roasting pan.
Rub roast with garlic pieces and soy sauce.
The roast can be browned on top of the stove at this point if preferred
Add roast on top of the veggies in pan (1/2 veggies].
Rub again with garlic and soy sauce.
Pour bullion and burgandy over roast.
Add remaining veggies to roast.
Cover and cook until meat is how you like it.
Babychops' Famous Salsa


Ingredients:
beefsteak tomatoes, yellow onions, garlic, habanero peppers, cilantro, limes, kosher salt

Directions:
Dice tomatoes by hand (food processor pretty much liquefies them so it's best to dice by hand],
chop onion into small bits unless you prefer smaller,
then throw into food processor with garlic & peppers & pulse until desired texture.
Thoroughly wash, drain & chop cilantro, add all to a large serving bowl.
Squeeze the limes over everything (don't forget the salt as it completes & enhances the flavor], mix well & enjoy with Mission tortilla chips (those are best unless you have home made].
Lemon Thyme Tea Bread


Ingredients:
milk, fresh thyme, dried thyme, butter, sugar, eggs, all-purpose flour, baking powder, salt, lemon juice, lemon peel, confectioners' sugar, lemon juice

Directions:
In a microwave safe bowl, combine milk and thyme.  Microwave, uncovered on high 1-2 minutes until bubbly, cover and let stand for 5 minutes.  Cool  to room temperature.
In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating baking powder and slat; add to creamed mixture alternately with reserved milk mixture.  Stir in lemmon juice and peel.
Pour into a greased 9 in.x 5 in.x 3 inches loaf pan.  Bake at 350 degrees for approximately 45 minute or until a toothpick inserted near the center comes out clean.  Cool for 10 minute before removing from pan to a wire rack.
In a small bowl, combine glaze ingredients until smooth; drizzle over bread.
Chicken With Carrots and Asparagus


Ingredients:
water, salt, asparagus spears, carrot, boneless skinless chicken breasts, fresh ground black pepper, flour, butter, olive oil, shallot, dry white wine, tomato paste, chicken broth, heavy cream

Directions:
Bring 4 cups of salted water to a boil.  Drop in asparagus and carrots and cook about 4 minutes until crisp tender.  Do not overcook.  Drain and set aside.
Season the chicken with salt and pepper, then dredge in flour, shaking off excess.  Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat.  Place chicken in skillet and cook about 4 minutes on each side until golden brown.  Cover and cook an additional 4 to 5 minutes until done.  Remove chicken to a warm serving platter.
Add shallot to skillet, stir and cook briefly.  Add wine and cook until reduce by half.  Add tomato paste, chicken broth, and cream, stirring to combine.
Heat 1 tablespoon butter in another skillet and add asparagus and carrots to combine and coat with butter.  Arrange around chicken on serving platter.  Pour wine sauce over chicken and serve.
German Farmer’s Cheesecake Topfentorte


Ingredients:
all-purpose flour, sugar, salt, unsalted butter, lemon, zest of, vanilla extract, farmer cheese, sour cream, sugar, milk, cornstarch, vanilla extract, lemon, zest of, salt, eggs, golden raisin

Directions:
Position a rack in the center of the oven and heat to 325°F  Lightly butter a 9-inch round springform pan.
TO MAKE THE CRUST:  Combine the flour, sugar, and salt in a medium bowl.  Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.  In a small bowl, beat the egg yolks, lemon zest, and vanilla and pour into the well.  Stir with a fork until the mixture is well moistened and the crumbs hold together when pressed between your fingers.  Gather up the dough.  Press it firmly and evenly into the pan, bringing the dough about 3/4 inch up the sides.  Pierce the dough all over with a fork and refrigerate for 2 minutes.
Bake until the crust is set and barely beginning to color, about 12 minutes.  Cool completely on a wire rack.
Reduce the oven temperature to 350°F.
TO MAKE THE FILLING:  Rub the farmer’s cheese through a wire sieve into a medium bowl.  Add the sour cream, 1/4 cup of the sugar, the milk, cornstarch, vanilla, lemon zest, and salt and beat with a handheld electric mixer on medium speed until combined.  One at a time, beat in the egg yolks.
Using CLEAN beaters, beat the 5 egg whites in a medium bowl on high speed until soft peaks form.  Gradually add the remaining 1/2 cup of sugar and beat until the whites form stiff, shiny peaks.  Stir about one fourth of the whites into the cheese mixture, then fold in the remainder.  Pour the filling into the cooled crust and spread evenly.  Sprinkle the raisins and almonds over the top.
Bake until the sides of the filling are gently puffed and barely touched with golden brown, even though the center will seem unset when the pan is give a jiggle, about 40 to 45 minutes.
Remove from the oven and immediately run a sharp knife around the inside of the pan to release the cake.  Transfer to a wire rack and cool completely.  Remove the sides of the pan.  Cover the cake with plastic wrap and refrigerate until chilled, at least 2 hours or overnight.  Serve chilled, using a hot, wet knife to slice the cake.  Makes 12 servings.
MAKE AHEAD:  The cheesecake can be made up to 2 days ahead, covered, and refrigerated.
Kaffeehaus.Rick Rodgers.
Tim's Tavern Chicken


Ingredients:
boneless skinless chicken breast, diced tomatoes with juice, fresh spinach, black olives, garlic cloves, olive oil, red pepper flakes, whole wheat pasta

Directions:
Cook pasta according to package directions.
Season chicken with salt and pepper.  In large saute pan, heat 1 TBS olive oil.  When hot, add chicken and stir-fry for 1 - 2 minutes (do not cook all the way through].
Remove chicken from pan and heat remaining 1/2 TBS olive oil.
When hot, add garlic and cook, stirring, for about 30 seconds. Add red pepper flakes and cook, stirring, for an additional 30 seconds.  Remove mixture from pan.
Add mushrooms and cook, stirring, until they begin to release liquid.
Add chicken, tomatoes, olives and garlic mixture; bring to a simmer.  Add spinach and cover; simmer until spinach is wilted.
Serve 1 heaping cup of chicken mixture over 2 oz pasta.
Tomato and Basil Soup With Jameson Irish Whiskey


Ingredients:
plum tomatoes, olive oil, olive oil, kosher salt, fresh ground black pepper, yellow onions, garlic cloves, unsalted butter, crushed red pepper flakes, canned plum tomatoes, fresh basil leaves, fresh thyme leave, water, heavy cream

Directions:
Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Add Whiskey and Cream, and let simmer 10 minutes, working the tomatoes with a spoon to break them up in the mixture.
Asparagus Tomato Stir Fry


Ingredients:
asparagus spear, chicken broth, soy sauce, cornstarch, gingerroot, green onions, fresh mushrooms, tomatoes

Directions:
Snap off and discard woody bases from asparagus.  Bias slice into 1 inch pieces.
For sauce, combine chicken broth, soy sauce and cornstarch; set aside.
Preheat a wok or large skillet over high heat; add oil.
Stir fry the gingerroot in hot oil for 30 seconds.
Add asparagus and green onions; stir fry for 3 minutes.
Add mushrooms; stir fry about 1 minute more until vegetables are crisp tender.
Push vegetables from center of wok; stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Add tomatoes; heat through.
Serve at once.  Serve with rice if desired.
Grapefruit Margaritas


Ingredients:
grapefruit juice, limes, Grand Marnier, sugar, coarse salt, lime, mint sprig

Directions:
Fill a blender with chipped ice.
Add one third of the grapefruit juice, lime juice, tequila, Grand Marnier, and sugar.
Blend at top speed until frothy.
Pour into 3 or 4 chilled or salt rimmed glasses and garnish with a lime slice and sprig of mint.
Repeat twice with the remaining ingredients.
Vegetable Nachos


Ingredients:
avocado, tomatoes, ground black pepper

Directions:
Preheat oven to 180C (fan forced].
Cut each pita bread half into 8 traiangles and arrage in a single layer on 2 baking trays and bake for 5 minutes or until pita bread is crisp and set aside on a plate.
Put the avocado, tomato and 1 tablespoon of the cheese in a small bowl and season with pepper.
Divide the abocado mixture between 2 small overnproof dishes and push the pita triangles into the mixture and sprinkle with the remaining cheese.
Put the dishes on a baking tray and bake for 5 minutes or until the cheese melts.
Top with coriander leaves to serve.
Gump Shrimp Wraps


Ingredients:
shrimp, crushed red pepper flakes, orange marmalade, hoisin sauce, bibb lettuce, cucumber

Directions:
Preheat a grill pan or heavy skillet over high heat.
Toss shrimp with a drizzle of oil and season with crushed pepper, salt and black pepper.
Mix marmalade and barbecue sauce.
Grill shrimp 2 minutes on the first side, turn and baste liberally with sauce. Cook a minute or 2 longer, turn and baste again. Cook 1 minute more then transfer to a serving dish.
To eat, wrap shrimp in lettuce with cucumber.