xiaoxl/recipe_data huggingface dataset:
Gluten Free Irish Soda Bread


Ingredients:
butter, sugar, eggs, all-purpose flour, baking powder, salt, raisins, caraway seed

Directions:
Preheat oven to 350 and grease a round cake pan.
Cream butter and sugar together using a mixer.
Add eggs and beat until creamy and smooth.
Stir in Milk
Slowly add flour, salt and baking powder into the wet ingredients one cup at a time, mix until a dough forms.
Drain raisins and add to the dough along with the caraway seeds (if desired]. Mix dough thoroughly (I find using my hands easier than with a spoon/spatula].
Place dough in cake pan and gently push down the dough to spread.
Using a sharp knife, cut an "X" on top.
Sprinkle sugar and bake for 60 minutes or until brown and a knife comes out clean.
Best when served warm with butter. Cover leftovers to prevent drying.
Double Lemon Bars


Ingredients:
butter, powdered sugar, all-purpose flour, sugar, all-purpose flour, eggs, fresh lemon juice, lemon peel, baking powder

Directions:
Preheat the oven to 350 degrees.
CRUST:  Using an electric mixer, beat butter until fluffy.  Beat in the powdered sugar.  Add 2 cups of flour one cup at a time, beating until moist clumps form.  Using the back of a fork, press the dough over the bottom of a 9 x 13 pan. Bake the crust until light golden, about 20 minutes.
FILLING:  Beat the sugar and eggs in a medium bowl until blended.  Beat in the fresh lemon juice, lemon peel, and baking powder, then the remaining flour.  Pour the filling over the hot crust and bake until the filling is set in the center and begins to brown, about 20 minutes.  Cool completely before cutting.  Sprinkle with powdered sugar.
Sourdough Cinnamon - Raisin Bagels


Ingredients:
whole wheat flour, instant yeast, water, instant yeast, whole wheat flour, brown sugar, cinnamon, barley malt syrup, salt, raisins, baking soda, honey

Directions:
Sponge:
Combine sponge ingredients in the bowl of a stand mixer. Mix well to form a batter-like consistency.
Cover and let rest for 2 hours at room temperature.
Dough:
Add the yeast, whole wheat bread flour, brown sugar, cinnamon and malt syrup to the sponge.
Stir to combine, then add the salt.
Knead with the dough hook for 12 minutes, until the dough becomes smooth and pliable. It will be stiff but not dry.
Turn out onto a counter and, by hand, knead in the raisins.
Cover and let rest at room temperature for 1 hour, then place in the fridge overnight.
Boiling / Baking:
Remove the dough from the fridge and let rest at room temperature 1 ½ hours.
Preheat the oven to 500°F Line 2 baking sheets with parchment paper or SilPat.
Turn the dough out onto the counter and divide into 8 pieces. Shape into rings (keep the middle holes larger than you want them to be in the finished bagel].
Cover with a towely and let rest for 15 minutes.
Bring a large pot of water to a boil and add the baking soda and honey.
Drop in as many bagels as will comfortably fit in the pot. Cook 1 minute, flip, and cook 1 more minute.
Place boiled bagels on the baking sheets and brush with egg white.
Place one sheet of bagels in the oven and bake for 5 minutes, then lower the heat to 450°F and bake for another 5 minutes.
Repeat for remaining tray of bagels.
Passover Iced Lemon Loaf
Category: desserts
By Talia Kornfeld

This delicious non-dairy Passover dessert can be made year-round, just swap out the flours. This was such a hit at my Seder that everyone swore I had cheated and used real flour!

Ingredients:
1 ½ cups matzo cake flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3  eggs
1 cup white sugar
2 tablespoons margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon extract
⅓ cup lemon juice
½ cup vegetable oil
1 drop yellow food coloring, or as desired  (Optional)
1 cup confectioners' sugar
1 teaspoon powdered non-dairy creamer
2 tablespoons water
1 tablespoon confectioners' sugar
½ teaspoon lemon extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk together the matzo flour, baking soda, baking powder (see Note), and salt in a large mixing bowl. In a separate bowl, beat the eggs, white sugar, margarine, vanilla extract, 1 teaspoon of lemon extract, lemon juice, vegetable oil, and food coloring with an electric mixer set on medium speed until smooth; pour the wet ingredients into the flour mixture. Stir until combined into a smooth batter, and pour into the prepared loaf pan. Bake in the preheated oven until set and lightly browned, about 45 minutes. A toothpick inserted in the center of the loaf will come out clean. Cool completely, then remove from the pan. Place 1 cup of confectioners' sugar in a bowl. In a separate small bowl, mix the non-dairy creamer with water, and stir in 1 tablespoon of confectioners' sugar. Stir the creamer mixture into the confectioners' sugar by teaspoons until the mixture forms an even, workable glaze. Mix in 1/2 teaspoon of lemon extract. Spread the glaze over the cooled lemon loaf. Allow to set, and serve in 1-inch slices.

Prep time: 30 mins
Cook time: 45 mins
Total time: 2 hrs 15 mins
Yields: 1 9x5-inch loaf

Calories: 398.1
Fat: 18.5 g
Saturated fat: 2.9 g
Carbohydrates: 55.5 g
Sugars: 42.3 g
Dietary fiber: 0.7 g
Protein: 4.3 g
Cholesterol: 69.8 mg
Sodium: 312.9 mg
Red Pepper Soup


Ingredients:
red bell peppers, butter, onion, garlic clove, chicken broth, half-and-half, ground black pepper

Directions:
Roast the red peppers in a foil-lined pan at 450°F Cook until brown and puffy on all sides, turning once or twice.
Allow the peppers to cool for about 10 minutes. Peel and remove the stems and seeds.
Heat the butter in a pan over medium-high heat. Add the onion and garlic and sauté until softened, about 5 minutes.
Add the red peppers, broth, and onion mixture to a blender and puree until smooth.
Pour the red pepper mixture into a saucepan over low heat and add half & half or milk and black pepper. Heat until warm.
Easy Grilled Tuna
Category: seafood
By Steph

Easy grilled tuna that tastes great, and really brings out the flavor of fresh tuna! Only 2 ingredients! Great for bachelors and beginners!

Ingredients:
2 (6 ounce) tuna steaks, about 1 inch thick
1 cup Italian-style salad dressing

Directions:
Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes. Preheat outdoor grill for medium-high heat, and lightly oil the grate. Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

Prep time: 5 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 2 servings

Calories: 526.8
Fat: 35 g
Saturated fat: 5.7 g
Carbohydrates: 12.3 g
Sugars: 9.8 g
Protein: 40.3 g
Cholesterol: 77.1 mg
Sodium: 2006 mg
Chocolate Butterfinger-Caramel Cake
Category: trusted-brands-recipes-and-tips
By Butterfinger

Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
36 pieces NESTLE® BUTTERFINGER® Bites Candy, chopped, divided
1 (12.25 ounce) jar caramel ice cream topping
1 pint whipping cream, whipped

Directions:
Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 15 servings

Calories: 465.7
Fat: 21.6 g
Saturated fat: 11.1 g
Carbohydrates: 66.2 g
Sugars: 28.4 g
Dietary fiber: 1.1 g
Protein: 5.8 g
Cholesterol: 50.5 mg
Sodium: 437.9 mg
Pickled Olives


Ingredients:
green olives, fine sea salt, water, olive oil

Directions:
Pick over the olives, discard any with big blemishes.
With a parring knife, cut down the side of the olive, thru to the stone, then turn over and repeat on the other side.
Place the olives in a 2 litre (8 cup] sterilized jars, untill the jars are 2/3 full, then cover olives with cold water.
To keep the olives submerged, fill a small plastic bag with water, and sit it on top of the olives. (I used a sandwich, ziplok bag].
Change the water daily, scum may appear on the surface, but that's fine. Change the water for 4 days with black olives, and for 6 days with green olives.
Combine the salt and water, stir over heat until the salt has dissolved, cool.
Drain and discard the water in the jars, fill with enough salted water to cover the olives.
Pour enough oil into the jars to cover the olives completely, and then seal the jars.
Mark the date on the jars and store in a cool dark place for 5 weeks.
After 5 weeks they are ready to eat, but you can then marinate them for another 2 weeks using lemon wedges and garlic, or whatever you like.
Cover with oil.
Note: don't mix your olives! they must be pickles separately.
Deep Blue Sea


Ingredients:
blue curacao, lemon

Directions:
"Build over ice."
Creamy Tomato-Basil Bisque


Ingredients:
olive oil, onion, garlic cloves, diced tomatoes, sugar, sherry wine vinegar, dried basil, bay leaf, half-and-half, fresh basil

Directions:
Heat oil in saucepan over medium heat. Add onion and garlic; cook 5 minutes. Add tomatoes, sugar, vinegar, basil, bay leaf, and broth. Cover, and simmer 10 minutes. Remove bay leaf.
Puree soup in blender or food processor until smooth. Strain through fine mesh strainer into sauce pan; return to simmer. Remove from heat, and stir in half-and-half. Season with salt and pepper, if desired. Garnish with basil.
Vegan Open-Faced ALT (Avocado, Lettuce, Tomato)
Category: main-dish
By Sarah Stensberg

A delicious and wholesome open-faced ALT on a whole grain English muffin. Enjoy this for breakfast, lunch, or dinner - or just as a filling snack!

Ingredients:
2 tablespoons vegan mayonnaise (such as Fabanaise™)
1  whole-grain English muffin, toasted
1  avocado, sliced
1 small tomato, sliced
½ leaf lettuce, halved lengthwise

Directions:
Spread 1 tablespoon mayonnaise over each half of the English muffin. Add avocado and tomato slices. Top with lettuce.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 608.4
Fat: 44.5 g
Saturated fat: 6.6 g
Carbohydrates: 52 g
Sugars: 10.8 g
Dietary fiber: 19 g
Protein: 10.7 g
Sodium: 430.1 mg
Light and Fluffy Spinach Quiche
Category: breakfast-and-brunch
By KRISTINJONI

Very tasty and fluffy quiche. Easy to prepare. You'll love it. The spinach can be substituted for any fresh or frozen vegetable.

Ingredients:
½ cup light mayonnaise
½ cup milk
4  eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped onion
1 (9 inch) unbaked pie shell

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 - 9 inch quiche

Calories: 356.2
Fat: 23.2 g
Saturated fat: 6.5 g
Carbohydrates: 19.9 g
Sugars: 2.9 g
Dietary fiber: 2.6 g
Protein: 17.9 g
Cholesterol: 140.6 mg
Sodium: 612.1 mg
Pear-Mace Rustic Tart


Ingredients:
all-purpose flour, lemon peel, salt, ground mace, shortening, bartlett pears, sugar, all-purpose flour, lemon peel, ground mace, butter, water, sugar, vanilla ice cream

Directions:
Line a large baking sheet with parchment paper; set aside.
FOR CRUST:
In a medium bowl, stir together the 1-1/4 cups flour, the 1-1/2 teaspoons lemon peel, the salt, and the 1/4 teaspoon mace.
Using a pastry blender, cut in the shortening until pieces are pea-size. Sprinkle 1 tablespoon of the ice water over part of the flour mixture; gently toss with a fork.
Push moistened dough to the side of the bowl.
Repeat moistening flour mixture, using 1 tablespoon of the remaining ice water at a time, until all the flour mixture is moistened.
Form dough into a ball and on a lightly floured surface, use your hands to slightly flatten dough.
Roll dough from center to edge into a circle about 13 inches in diameter. Transfer dough circle to prepared baking sheet.
Preheat oven to 375°F.
FOR FILLING:
Spread almonds on dough circle to within 2 inches of the edge.
Place pears in a large bowl.
In a small bowl, combine the 1/2 cup sugar, the 4 teaspoons flour, the 2 teaspoons lemon peel, and the 1/2 teaspoon mace.
Toss half of the sugar mixture with pears.
Mound pear mixture on top of the almond-covered dough.
Sprinkle remaining sugar mixture over pear mixture and dot with butter.
Fold dough edge up and over pears, pleating dough gently as needed.
In a small bowl, combine egg white and the 1 tablespoon water; beat with a fork.
Brush mixture onto the top and side of the dough.
Sprinkle with additional sugar.
Bake about 45 minutes or until filling is bubbly, pears are tender, and pastry is golden.
If necessary to prevent overbrowning, cover edge with foil for the last 5 to 10 minutes of baking.
Cool on the baking sheet for 30 minutes.
Serve warm.
If desired, serve with Spiced Whipped Cream or ice cream.
SPICED WHIPPED CREAM:
In a chilled small bowl, combine 1/2 cup whipping cream, 1 tablespoon sugar, and dash ground mace.
Beat with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl].
Easy Caramel Apple Salad
Category: salad
By jessikaleigh512

A delicious twist on Watergate salad.

Ingredients:
1 (8 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple
1 (3.4 ounce) package instant butterscotch pudding mix
2 cups chopped apples
1 cup skinless peanuts

Directions:
Stir whipped topping, pineapple, and butterscotch pudding mix together in a bowl until smooth. Fold apples and peanuts into pudding mixture until salad is well mixed. Refrigerate salad until completely chilled, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 12 servings

Calories: 181.1
Fat: 10.8 g
Saturated fat: 4.9 g
Carbohydrates: 20 g
Sugars: 15.4 g
Dietary fiber: 1.6 g
Protein: 3.2 g
Sodium: 227.7 mg
Creamy Chicken & Pasta Bake


Ingredients:
rotini pasta, broccoli, boneless skinless chicken breast, mozzarella cheese, parmesan cheese

Directions:
Heat oven to 375 degrees.
Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 minutes.
Meanwhile, heat large nonstick skillet on medium-high heat.
Add chicken; cook 3 minutes or until no longer pink, stirring frequently.
Stir in broth; simmer 3 minutes or until chicken is done.
Add Neufchatel cheese; cook and stir on low heat 1 minute or until melted.
Stir in 1/2 cup mozzarella.
Drain pasta and broccoli.
Add to chicken mixture; mix lightly.
Spoon into 8-inch square baking dish; cover.
Bake 15 minutes or until heated through.
Sprinkle with remaining cheeses.
Bake, uncovered, 3 minutes or until melted.
Let stand 5 minutes.
EASY TOMATO PUREE


Ingredients:
roma tomatoes, sea salt

Directions:
After they're washed, cut them in half and then half again. Put tomato pieces in a pot and set the heat to medium-high; cook for 5 minutes. Cooking will release the juices from the tomatoes therefore there's no need to add any other liquid.
Reduce the heat to medium-low and cook for 15 minutes, breaking down the pieces with the tip of a spoon or spatula.
Remove from the heat and transfer to the jar of a blender. Add salt, put the lid on and process for 30 seconds.
From here, there are two options; passe the mixture through a fine sieve over a bowl and discard the seeds and skins or --
Use it as is or transfer to containers for later use. It makes about 3 cups.
Pupusas de Queso (Cheese-Stuffed Tortillas)
Category: appetizers-and-snacks
By Jenny

An El Salvadoran treat, these homemade tortillas stuffed with cheese are great with a traditional coleslaw called curtido. To serve, slice open one side of a pupusa, and spoon curtido into the opening. Farmer's cheese or mozzarella can be substituted for queso blanco.

Ingredients:
2 cups masa harina
1 cup water
1 cup queso fresco, crumbled

Directions:
Stir the   and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes. Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese. Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 297.4
Fat: 7.3 g
Saturated fat: 3.5 g
Carbohydrates: 46.8 g
Dietary fiber: 7.6 g
Protein: 12.7 g
Cholesterol: 19.9 mg
Sodium: 85.3 mg
Cauliflower Puree


Ingredients:
cauliflower, potatoes, fresh thyme, salt, pepper

Directions:
Place in a pot cauliflower, potato, cream, the springs of thyme and a little salt and pepper.
Bring to a boil, then reduce heat and simmer for around 30 minutes.
Remove thyme.
Puree with a hand held blender until smooth.
Add salt and pepper, if needed.
Serve warm.
Creamy Cucumber Dip


Ingredients:
cream cheese, light sour cream, plain yogurt, fresh dill, English cucumber, green onions, pepper, salt

Directions:
In a mixing bowl, beat together cream cheese, sour cream, yogurt and dill until well-blended and creamy.
Mix in remaining ingredients and combine well.
Place in bowl.  Garnish with fresh dill, if desired.
Chill 1-2 prior to serving.
Valentine Strawberries
Category: desserts
By thehungryscientist

Candy melts add pretty color to this Valentine's Day mainstay.

Ingredients:
8 ounces pink candy melts
8 ounces white candy melts
8 ounces bright pink candy melts
24 large fresh strawberries
sprinkles as needed (optional)

Directions:
Line a baking sheet with parchment or wax paper. Microwave candy melts in separate bowls, 1 bowl at a time, stirring every 30 seconds, until melted. Dip strawberries into desired color of candy melts. Let excess candy drip off, then set on the prepared baking sheet. Drizzle with another color of candy melts. Top with sprinkles. Chill strawberries until set, at least 15 minutes and up to 2 days.

Prep time: 15 mins
Cook time: 5 mins
Total time: 35 mins
Yields: 24 strawberries

Calories: 156.7
Fat: 9 g
Saturated fat: 5.4 g
Carbohydrates: 18 g
Sugars: 17.4 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 5.9 mg
Sodium: 25.4 mg
Low-Calorie Buttermilk Biscuits
Category: bread
By Cris

This is a very quick and easy way to prepare fresh low-calorie bread with any meal. Flavor with dried herbs, if desired.

Ingredients:
½ (8 ounce) package light cream cheese
2 tablespoons vegetable oil
1 ¼ cups all-purpose flour
¾ cup whole wheat flour
2 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
¼ teaspoon baking soda
¾ cup buttermilk, or more as needed

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet. Mix cream cheese and oil in a large bowl. Add all-purpose and whole wheat flours, baking powder, sugar, salt, and baking soda. Mix until large crumbs form. Add buttermilk and mix until dough comes together in a ball. Add up to 1/4 cup more buttermilk if needed. Turn dough out onto a work surface and knead until smooth, about 5 minutes. Roll out to 1/2 inch thickness. Use a round cookie cutter to cut out 12 biscuits. Place biscuits on the oiled baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes. Immediately remove from the baking sheet. Serve warm.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 biscuits

Calories: 124
Fat: 4.3 g
Saturated fat: 1.5 g
Carbohydrates: 17.7 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 5.9 mg
Sodium: 346 mg
thai braised duck with green beans


Ingredients:
duck legs, duck, onion, ginger, garlic, chilies, green beans, sugar, nam pla, soy sauce, lime juice, fresh cilantro leaves

Directions:
Remove excess fat from duck or duck legs.
Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover.
Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid.
Adjust heat to create a steady simmer.
Once bottom browns, turn.
Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
Transfer duck to a plate.
Pour off all but a couple of tablespoons of fat.
Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes.
Add ginger, garlic and chilies and cook, stirring, for 30 seconds.
Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
Add 2 tablespoons water and nam pla or soy sauce.
Put duck on top of bean mixture and bring to a simmer.
Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist.
(You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.] Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.
Easy Chicken Tetrazzini


Ingredients:
chicken broth, parmesan cheese, butter, flour, salt, pepper, garlic powder

Directions:
Preheat Oven to 350 degrees.
Lightly grease 11x7 casserole dish with cooking spray.
Layer spaghetti, chicken, small pats of butter, and seasonings to taste (approx. 3 times].
In a small saucepan, combine chicken broth and 1-2 tablespoons flour over med-high heat for approx 5 min (or until the flour has dissolved nicely].
Pour broth mixture over the layered spaghetti, chicken and butter.
Top with parmesan cheese
Place dish in oven and cook for 25-30 min, or until top is bubbly and lightly browned.