xiaoxl/recipe_data huggingface dataset:
Healthy Copycat of Hardee's Blueberry Biscuits


Ingredients:
all-purpose flour, sugar, baking powder, half & half light cream, blueberries, lemon juice, cornstarch, sugar, water, confectioners' sugar

Directions:
For the biscuits:
combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. I start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky.
turn out onto a lightly floured counter-top and pat down with your hands to about 1 inch in thickness.
use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet.
collect the scraps and pat down to use all remaining dough – makes about 6 biscuits.
bake at 400 for 15 minutes, or until golden brown.
For the filling:
combine ingredients and cook on medium high until boiling and beginning to thicken.
reduce heat to medium and cook for about 5 minutes, then turn off heat.
Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed].
Romanian Cozonac  or Colac - a Christmas Bread


Ingredients:
flour, milk, eggs, fresh yeast cake, butter, sugar, sugar, salt, sour cream, cornstarch, sugar, cream cheese, vanilla

Directions:
Preheat oven to 350°F.
For the Dough: Heat the milk to lukewarm.
In a separate bowl, crumble yeast.
Add 2 tsp sugar, 2 tbsp milk; set aside.
In a large mixing bowl, place the 4 cups flour.
To the lukewarm milk, add 3 Tbsp sugar, 1 tsp salt, the melted butter, lightly beaten eggs, (and optional food colouring].
Add yeast mixture to remaining milk.
Beat all with with rotary beater until thoroughly blended.
Pour mixture over flour and work in, with a wooden spoon, until all flour has mixed well with milk mixture.
Now, knead with hands for about 5 minutes or until dough will not stick too your hands.
Cover with clean tea towel and place in warm spot. Allow dough to rise until double in size.
Punch down and knead again for 2 minutes.
Let rise again.
Roll out dough  and fill with your favourite filling.
Cheese Filling: Cream cheese well, with fork.
Add cornstarch and egg yolks and mix well.
Add sour cream, 1 or 2 tbsp at a time.
Work quickly and mix thoroughly.
Add 4 tbsp sugar and flavouring.
Spread over the dough, and bake in a moderate oven (350°F] until done.
After 45 minutes, check for doneness.
Agua De Fresa


Ingredients:
cold water, strawberries, sugar, lime juice

Directions:
In a blender or food processor, combine water, strawberries, sugar, and lime juice until smooth.
Pour mixture through a strainer into a pitcher, forcing through most of the pulp.
Chill at least 30 minutes before serving.
Serve with or without ice cubes.
As a decorative touch, add slices of strawberries.
Quick and Easy Peach Cobbler


Ingredients:
quick-cooking oatmeal, cinnamon, brown sugar

Directions:
Mix first three ingredients together in a microwave safe bowl (make sure you use the juice with the peaches].
Sprinkle brown sugar on top (to your own taste].
Microwave on high for 8 minutes, stirring after 4.
Let cool slightly and serve.
Fragrant Chicken and Rice Noodle Soup


Ingredients:
whole chickens, fresh ginger, cinnamon sticks, cardamom pods, star anise, brown sugar, salt, fish sauce, shallots, spring onions, bean sprouts, red chili pepper, mint, fresh Asian basil, lime

Directions:
Rinse the chicken, place in a large pot with enough cold water to cover and bring to the boil, skimming.
Add the onions, ginger, cinnamon, cardamom, star anise, sugar and salt. Simmer for 30 minutes, remove chicken, carve off breasts, and set aside. Return the chicken to the broth and simmer for a further 30 minutes.
Strain the broth and finely slice the chicken breast and leg meat. Gently reheat the broth with the fish sauce, and 2 tbsp fried shallots.
Cover the noodles with hot water, gently separate using chopsticks, and drain.
Divide the noodles between four deep, warmed soup bowls.
Arrange the chicken meat on top; ladle the hot broth into each bowl, and scatter with remaining fried shallots, spring onions, bean shoots, chilli, mint, basil and coriander. Guests squeeze lime wedges into broth to taste.
Caribbean Pork Bowl


Ingredients:
fresh pineapple, fresh cilantro leaves, fresh lime juice, sugar, kosher salt, chili powder, brown sugar, kosher salt, black pepper, olive oil, kielbasa, garlic, fresh lime juice

Directions:
Blanch tomatillos in boiling water for 5 minutes or until they begin to soften.
Remove husk, drain and rinse in cold water.
Pulse tomatillos with pineapple, onion, cilantro, lime juice, jalapeno, sugar, and salt in a processor or blender until finely chopped.
Cover and chill.
Blend spices.
Toss trimmed pork with spice mixture.
Heat oil in a large saute pan over medium-high heat.
Saute pork for 5 minutes, stirring occasionally.
Stir in kielbasa and garlic.
Saute an additional 5 minutes or until kielbasa begins to brown, stirring to keep the garlic from burning.
Deglaze with lime juice and boil until syrupy, 1-2 minutes.
Serve with black beans and rice, and top with tomatillo salsa.
Vegan Pumpkin Bread


Ingredients:
sugar, pumpkin, unsweetened applesauce, flour, flax seeds, water, baking powder, baking soda, salt, ground cloves, allspice, nutmeg, cinnamon

Directions:
Preheat oven to 350 degrees F.
Grind the flax seeds then mix with the water until well blended to create the egg-replacer.
In a large bowl mix: sugar, pumpkin, water, oil and applesauce.
In a separate bowl sift together the dry ingredients. Fold into pumpkin mixture slowly.
Bake for 1 hour.
Black Eyed Peas with Coconut Rice and Avocado Salsa


Ingredients:
black-eyed peas, coconut milk, rice, water, salt, avocados, tomatoes, tomatoes, red onions, cilantro, lime, cheddar cheese

Directions:
Heat oil in a pan, add rice and toast over medium heat, stirring, until the rice begins to turn a light golden brown.
Add coconut milk, water and salt.  You want twice the amount of liquid to rice.  (2:1 ratio]
Cover and cook until rice is done, about 20 minutes.
Heat black eyed peas in a separate saucepan.
Combine vegetables and cilantro to create a coarse salsa.
Add lime juice, if using, and season with salt and pepper.
Scoop some rice onto your plate, top with the black eyed peas, grated cheese and salsa.
Dig in.
Cheesiest Mac & Cheese


Ingredients:
butter, flour, milk, Dijon mustard, salt, mozzarella cheese, gruyere cheese, elbow macaroni, parmesan cheese

Directions:
Preheat oven to 400 degrees F.
Melt butter in a medium saucepan over medium high heat. Add the flour and cook stirring for 1 minute. Whisk in the milk slowly, then whisk in the Dijon mustard, bring to a simmer and cook for 5 minutes until thick. Stir in the cheeses until completely melted. Then stir in the pasta. Spread into an even layer in an 8”x10” baking dish.
In a separate bowl, mix together the cracker crumbs with the parmesan cheese.
Top the mac and cheese with the cracker and parmesan mixture and bake about 20 minutes, until edges are bubbling. Remove from oven and let sit for 5 minutes before serving.
Round up Wrap Aka Leftover Wrap


Ingredients:
tortilla, mashed potatoes, sour cream, barbecue sauce, kernel corn

Directions:
Spread mashed potatoes evenly on tortilla leaving a bit of room around the edge. Layer remaining ingredients in order on top.
Fold 2 sides in and roll up. Heat in microwave until heated through. Slice into 2 pieces and serve.
For the lunch box -- wrap in foil after heating and place in thermos until lunch time.
Tangy Coffee Barbecue Sauce


Ingredients:
no-salt-added ketchup, brewed coffee, dark brown sugar, onion powder, garlic powder, chili powder, black pepper, vinegar, low sodium soy sauce

Directions:
Combine first 6 ingredients into a small saucepan, bring to a boil, and reduce heat.
Simmer 10 minutes or until slightly thickened, stirring occasionally.
Stir in the last three ingredients, and serve.
Dad's Half-way Sindhi & Half-way Yellow Rice Pulao


Ingredients:
basmati rice, water, cinnamon stick, green cardamoms, cloves, bay leaves, turmeric powder, curry leaves, garlic, mustard seeds, cumin seed, green chili

Directions:
Heat oil in a large pot on medium flame for 3 minutes.
Once the oil is hot, toss in the cinnamon stick, cardamoms, cloves and bay leaves.
Stir-fry these spices gently for 2 minutes until your kitchen is wafting with the aroma of the spices.
Add the cumin and mustard seeds followed by the green chillies.
Allow them{the mustard and cumin seeds} to battle as the splutter and crackle in the pot.
Once they stop fighting in the pot{pun intended!
},i.
e, to say when they stop spluttering and crackling, add the curry leaves.
Stir-fry for 3 minutes.
Add garlic and stir-fry now until the raw smell of the garlic is gone and it turns golden brown.
Stir in the turmeric powder.
Saute all the spices and other ingredients with the turmeric powder for 1- 2 minutes.
Then, add the drained rice and stir in the water.
Increase heat and bring the mixture to a boil, stirring continuously.
Once it comes to a boil, lower flame to medium heat, and cook the rice, stirring continuously, until nearly all the water has been absorbed by the rice.
When there is just a little water left, reduce heat to very low and cook, stirring continuously, until all the water has been absorbed by the rice.
Remove from flame.
Fluff rice with a fork.
Serve this delicious pulao as a side dish with a curry or as we prefer with our Doodhi Chane ki dal{recipe number:76992} and some fat-free yogurt on the side.
Your in for the best Indian food ever!
Enjoy!
Carolina Shrimp With Creamy Grits


Ingredients:
water, half-and-half, heavy cream, grits, unsalted butter, cracked black pepper, bacon drippings, onions, shrimp, cracked black pepper, country ham, madeira wine, heavy cream, nutmeg, fresh herbs

Directions:
Heat 4 cups water and milk (or half n half or heavy cream] over medium heat to a simmer.
Stir in the grits using a wooden spoon; cook, stirring constantly, for 5 minutes.
Reduce heat and cook, stirring (and scraping] frequently, to prevent the grits from sticking, 30 minutes (you probably will need to add additional water].
Remove from heat, stir in butter, season with salt and pepper; cover to keep warm.
Heat 3 tablespoons bacon drippings in a large skillet over medium heat.
Add onions and cook, stirring occasionally, until softened and caramelized (golden brown], about 25 minutes; remove to a plate and set aside.
Heat the remaining 3 tablespoons of bacon drippings over medium heat.
Season shrimp with pepper and add to skillet; cook for one minute.
Add ham and cook another minute; transfer to plate and set aside.
Return onions to skillet, add Madeira and simmer about 20 minutes until reduced to less than 1/2 cup; watch carefully because once it starts to reduce it will evaporate very quickly.
Add cream and nutmeg, if using, simmer until it reduces by about half again.
Return shrimp and ham, add fresh herbs, season with pepper if needed.
To serve, divide the grits among individual plates and spoon the shrimp and sauce over the top.
Knackwurst Skillet


Ingredients:
chicken broth, prepared mustard, caraway seed, sweet potato, onion, green cabbage, sausage, apple

Directions:
In a large deep saucepan or Dutch oven, bring the combined chicken broth, mustard and caraway seeds to boil over high heat.
Add sweet potato and onion.  Reduce heat to medium and cook, covered, for 5 minutes, giving pan an occasional shake.
Stir in cabbage and sausage.  Cook, covered,  for 15 minutes, stirring occasionally.
Add apple, season to taste, cover and cook another 3 minutes.
Caramelized Figs With Lavender Honey and Cream


Ingredients:
honey, lemon zest, dried lavender blossoms, fresh figs, fresh lemon juice, heavy whipping cream

Directions:
Combine honey, lemon zest, and lavender in small saucepan and bring to a gentle simmer.
Continue simmering for 1-2 minutes stirring occasionally.
Remove from heat and let stand for 10-15 minutes.
Meanwhile arrange fig halves in a cake pan or on a baking sheet and broil, 4-6 inches from the flame, for 5-8 minutes or until they are bubbling and just slightly brown on top.
Strain honey mixture into a small bowl and add the lemon juice.
Pour heavy cream into a medium bowl and whisk until just slightly thickened.
The cream should still be runny--you don't want to make whipped cream.
Place approximately 1 tablespoon of the cream in the center of each dessert plate, arrange four fig halves on top of the cream and spoon the strained honey mixture over them.
Garnish with fresh mint if desired.
Strawberry Cream Cheese Squares
Category: desserts
By Kim's Cooking Now

This is a light dessert that I like to make in the summertime. It consists of a shortbread crust topped with a cream cheese layer and then fresh strawberries and a gelatin glaze. Serve with additional whipped topping, if desired.

Ingredients:
½ cup salted butter, at room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
½ cup water
¼ cup white sugar
1 tablespoon cornstarch
½ (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
2 cups sliced fresh strawberries

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry. Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape. Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely. Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping. Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top. Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

Prep time: 20 mins
Cook time: 20 mins
Total time: 3 hrs
Yields: 9 squares

Calories: 444.7
Fat: 25.5 g
Saturated fat: 17.4 g
Carbohydrates: 51.2 g
Sugars: 37.8 g
Dietary fiber: 1.1 g
Protein: 4.4 g
Cholesterol: 54.5 mg
Sodium: 173 mg
Halibut Cakes (Croquettes)
Category: appetizers-and-snacks
By Lori L Dixon

Something delicious to make with leftover halibut or cod or any white fish. My Alaskan family and extended family in the lower 48 love these.

Ingredients:
¼ cup vegetable oil, divided
1 pound skinless, boneless halibut fillets
1 pinch salt and ground black pepper to taste
1 cup shredded Italian cheese blend
1  egg
¼ cup mayonnaise
¼ cup minced onion
2 tablespoons lemon juice
2 tablespoons panko bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon seafood seasoning (such as Old Bay®)
¾ cup panko bread crumbs

Directions:
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add halibut fillets; season with salt and pepper. Cook until flesh flakes easily with a fork, about 4 minutes per side. Transfer to a plate; cool until easily handled, about 5 minutes. Flake into small chunks. Mix Italian cheese blend, egg, mayonnaise, onion, lemon juice, 2 tablespoons bread crumbs, Worcestershire sauce, garlic powder, dry mustard, and seafood seasoning together in a large bowl. Gently mix in flaked halibut. Pour 3/4 cup bread crumbs into a shallow dish. Shape halibut mixture into 6 cakes and dip both sides in bread crumbs to coat. Heat remaining 2 tablespoons oil in the skillet over medium-high heat. Add halibut cakes and cook until browned, about 5 minutes per side.

Prep time: 20 mins
Cook time: 18 mins
Total time: 43 mins
Yields: 6 halibut cakes

Calories: 357.8
Fat: 24.8 g
Saturated fat: 6.5 g
Carbohydrates: 14.1 g
Sugars: 1 g
Dietary fiber: 0.2 g
Protein: 23.3 g
Cholesterol: 73.5 mg
Sodium: 482.3 mg
Steak and Mushroom Baked Potato Topping


Ingredients:
top round steaks, yellow onion, butter, flour, condensed beef broth, fresh mushrooms, Worcestershire sauce, sour cream

Directions:
In a large frying pan over medium-high heat, heat the oil and brown the steak strips and onion.
Remove the steak and onions from the pan.  Add the butter and melt over low heat.
Whisk in the flour and stir with a wooden spoon until smooth.
Whisk in the beef broth and stir until the mixture thickens slightly, about 2 minutes.
Return the beef and onions to the pan.  Add the mushrooms.
Simmer for 30 minutes until tender.
Taste, then season with the Worcestershire sauce, salt, and pepper.
The topping can be refrigerated, covered, up to this point.
Just before serving, reheat gently and stir in the sour cream.
Do not allow the topping to boil.
Keep hot in a crockpot or chafing dish over very low heat.
Serve over baked potatoes.
Rice Crispy Chocolate Chip Oatmeal Cookies


Ingredients:
margarine, sugar, brown sugar, egg, salt, vanilla extract, cream of tartar, baking soda, flour, quick oats, chocolate chips

Directions:
Lightly grease a cookie sheet and preheat oven to 350°.
Gradually combine the margarine, oil, and sugars until smooth and creamy.
Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
Add flour, Rice Krispies, oats and chocolate chips.
Mix until ingredients are well combined.
Drop by teaspoonfuls; bake for 10-12 minutes.
Allow to cookies to cool on wire racks.
My Mom's Potato Salad with Carrot and Egg
Category: salad
By Kurumi

My mom often makes this potato salad for dinner and it's loved by my family.

Ingredients:
4  potatoes, peeled and cut into eighths
salt and ground black pepper to taste
1  cucumber, thinly sliced
½  onion, thinly sliced
1  carrot, thinly sliced into rounds
1 tablespoon apple juice
⅓ tablespoon rice vinegar
2  hard-boiled eggs, chopped
5 tablespoons mayonnaise

Directions:
Soak potatoes in a bowl of water to draw out the bitterness. Rub salt over cucumber and onion slices; squeeze out excess moisture and pat dry. Set aside. Drain potatoes and place in a pot with carrot. Add enough water to cover. Season with salt. Bring to a boil; reduce heat to low and simmer until potatoes can be easily pierced with a bamboo skewer, 10 to 15 minutes. Remove carrot from the pot when tender. Drain potatoes and return to the pot. Add apple juice and vinegar; mash potatoes with a wooden spatula or fork for about 2 minutes. Transfer potatoes to a bowl. Add cooked carrot, cucumber, onion, and eggs. Mix in mayonnaise. Season with salt and pepper. Refrigerate until cool, 30 minutes to 1 hour. Serve in individual bowls.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 353.6
Fat: 16.7 g
Saturated fat: 3 g
Carbohydrates: 44.4 g
Sugars: 5.3 g
Dietary fiber: 5.8 g
Protein: 8.4 g
Cholesterol: 112.6 mg
Sodium: 193.3 mg
Turkey and Roasted Tomato Salad


Ingredients:
plum tomatoes, salt, black pepper, extra virgin olive oil, garlic clove, fresh basil

Directions:
Preheat broiler.
Place tomatoes, cut side up, in a foil lined jelly roll pan.
Coat lightly with cooking spray and season with salt/pepper if you like.  Broil 3 inches from heat source 2-3 minutes, or until hot and beginning to brown (do not overcook or tomatoes will become mushy].
In the meanwhile, arrange greens on four serving plates.  Cut turkey and cheese into julinne strips and arrange in a circle fanned out around the greens.
Whisk together vinegar, oil and garlic.
Arrange warm tomatoes around the perimeter of the salad, drizzle dressing over the entire salad, sprinkle with basil and serve.
Slow Cooker Mexican Beef Stew
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Ingredients:
1  Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Directions:
Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned. Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper. Cover and cook on low 7 hours or until the beef is fork-tender. Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Prep time: 20 mins
Cook time: 7 hrs 10 mins
Total time: 7 hrs 30 mins
Yields: 6 servings

Calories: 272
Fat: 8.7 g
Saturated fat: 2.2 g
Carbohydrates: 27 g
Sugars: 4.7 g
Dietary fiber: 7.8 g
Protein: 21.9 g
Cholesterol: 39.8 mg
Sodium: 646.5 mg
Simple Bean Curry Sauce (Thick)


Ingredients:
cumin seed, mild curry powder, onion

Directions:
Heat 1 tsp cumin seeds in oil, fat or butter until they pop.
Add an onion (finely chopped] and heat it in the oil until it turns soft and gold.
Add a can of baked beans (425 g] and mix in 2 tsp mild curry powder. Add chilli powder according to your needs.
Cook the mixture for a few minutes.
Bistro Bangers and Mash


Ingredients:
mashed potatoes, onion rings, pork sausage, water, garlic, white wine, water

Directions:
Bake/fry onion rings according to package directions.
Add sausage and water to a heavy bottom skillet and cook over high heat, turning sausages, until water evaporates.
Reduce heat to medium, and brown sausages on all sides, about 4-5 minutes.
Push sausage to the sides of the pan, add garlic and stir 30 seconds.
Add white wine, scraping up all the browned bits, until almost evaporated.
Add gravy, gravy water (place water in gravy jar, cover and shake] and simmer 5 minutes.
To serve, place 1 cup mashed potatoes in the center of a flat bottom soup bowl, top with 4 sausages and 1/4 of the gravy.
Loretta Lynn's Apple Turnovers


Ingredients:
flour, granulated sugar, salt, cinnamon, shortening, water, powdered sugar

Directions:
Preheat oven to 425°F.
Combine flour, sugar, salt, and cinnamon. Cut  in shortening. Sprinkle with water a little at a time til dough can be patted into a ball.
On a floured surface, roll out half of dough into 10x15 rectangle. Cut into 5" squares.Repeat with the other half of dough.
Put about 2 T. of pie filling in each square. Fold into a triangle. Seal edges with a fork. Prick top.
Bake on ungreased cookie sheet for 12 - 15 minutes. Cool slightly,and sprinkle with powder sugar if desired.