xiaoxl/recipe_data huggingface dataset:
Savory Stuffing Bread
Category: bread
By Rarik

This bread is used to make dressing/stuffing for turkey or other fowl.

Ingredients:
1 tablespoon active dry yeast
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
1 tablespoon salt
2  eggs, beaten
¼ cup vegetable oil
5 ½ cups all-purpose flour, or more if needed
2 tablespoons poultry seasoning
2 tablespoons dried savory
1 ½ tablespoons ground dried sage
1 tablespoon dried dill weed  (Optional)
1 teaspoon ground black pepper
1 teaspoon ground nutmeg  (Optional)

Directions:
Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed. Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour. Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour. Preheat oven to 375 degrees F (190 degrees C). Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

Prep time: 20 mins
Cook time: 25 mins
Total time: 2 hrs 40 mins
Yields: 2 9x5-inch loaves

Calories: 215.1
Fat: 4.7 g
Saturated fat: 0.9 g
Carbohydrates: 37.3 g
Sugars: 3.4 g
Dietary fiber: 1.8 g
Protein: 5.7 g
Cholesterol: 23.3 mg
Sodium: 447.7 mg
Dip'n Coffee Or: How to Use Stale Bread


Ingredients:
milk, sugar, butter, brown sugar, cinnamon

Directions:
Preheat oven to 350 degrees F.
break the bread into chunks suitable for dipping into hot liquid.
place the bread chunks onto baking tray lined with non stick baking parchment.
optionally mix melted butter with sugar and cinnamon, brush the bread chunks with the mixture.
toast bread chunks in the oven until light brwon and crisp (depending on your liking - as you will soften them by dipping, every stage of crispness before burning is okay].
let toasted bread chunks cool.
you can make some Knabbeln ahead and store them in a cookie container.
when bread chunks are completely cooled, stir together hot coffee, hot milk and sugar (you may use non dairy creamer instead of milk or artificial sweetener or no sweetener at all, according to your taste].
dip bread chunks into hot coffee and enjoy :-].
Benedictine Spread With Ham and Radishes


Ingredients:
French baguettes, olive oil, cream cheese, seedless cucumber, mayonnaise, fresh chives, Worcestershire sauce, radish, deli ham, fresh chives

Directions:
Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
Arrange baguette slices in a single layer on prepared pan. Brush with oil, and bake for 8 to 10 minutes or until golden brown.
In a medium bowl, beat cream cheese and next 4 ingredients at medium-low speed with a mixer until combined. Spread mixture evenly over toasted baguette slices. Top each with 3 radish slices and ham strips. Garnish with chives, if desired.
Ginger-Soy Salmon & Asian Noodles


Ingredients:
salmon fillets, soy sauce, lime, juice of, fresh ginger, garlic clove, honey, black pepper, linguine, red bell pepper, sugar snap pea, carrot, onion, garlic cloves, ginger, soy sauce, vegetable broth, chicken broth

Directions:
Ginger-Soy Salmon:  Place the salmon in a shallow baking dish or large pie plate. Whisk together all of the remaining ingredients but only 2 tablespoons of the vegetable oil. Pour the mixture over the salmon and turn the salmon to coat. Let marinate in the refrigerator for 20 – 30 minutes, turning once.  Note:  Can place fish in ziplock bag with marinade and massage to coat evenly.
Preheat a large non-stick skillet over medium-high heat and add the remaining 2 tablespoons of vegetable oil. Cook the salmon for 3-4 minutes per side. Serve each piece of salmon atop Asian-Style Noodles.
Asian-Style Noodles:  Cook the pasta 1 minute shy of the package directions.
In the meantime, heat a large skillet or wok over med-high heat. Add the vegetable oil until it starts to smoke. Add the bell peppers and snap peas until they start to brown a little, about 2 minutes. Add the carrots and onion and cook 2 minutes. Reduce the heat to medium and add the garlic and ginger and cook one minute, stirring constantly so the garlic doesn’t burn. Add the soy sauce and vegetable broth and let cook another 2 minutes. Add the pasta and cook another 2 minutes. Divide among four plates or shallow bowls, top with Asian-Marinated Salmon.
Caribbean Cruise Cocktail


Ingredients:
vodka, blue curacao, lime wedge, cherries

Directions:
"Combine all ingredients except soda and garnishes and shake well. Pour into a cocktail glass over ice and add soda to taste. Garnish with a lime wedge and a cherry (and an umbrella if handy]."
Thai Lemon Beef


Ingredients:
boneless beef top round steaks, soy sauce, lemon juice, water, garlic cloves, green onions, water chestnuts, cornstarch

Directions:
Cut steak diagonally across grain into 1/8 inch thick strips and place in a bowl.
Combine soy sauce and next 4 ingredients.  Reserve half of mixture.  Pour remaining mixture over steak.  Cove and marinate in refrigerator 30 minutes.
Drain steak, discarding marinade.
Stir-fry half of steak in 1/2 T hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink.  Remove from skillet; repeat procedure with remaining steak and oil.  Remove from skillet, and set aside.
Add green onions and water chestnuts to skillet stir-fry 3 minutes or until crisp-tender.
Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened.
Add steak; stir-fry until thoroughly heated.  Serve over noodles or rice.
Nutty Amarula Shot


Ingredients:
vodka, Kahlua, Amarula cream liqueur, milk

Directions:
Pour all ingredients into a large shot glass., Slam it., Enjoy!
Easy Honey-Mustard Chicken and Potato Bake
Category: meat-and-poultry
By 440DartRacer

This easy-to-prepare and delicious meal is both sweet and savory, with a hint of honey and mustard combining chicken thighs and potatoes.

Ingredients:
1 cup chicken broth
½ cup honey
¼ cup prepared yellow mustard
1 tablespoon mustard powder
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 teaspoon rosemary flakes
1 teaspoon salt
1 teaspoon ground black pepper
8  chicken thighs
3 pounds red potatoes, unpeeled and diced into 3/4-inch cubes
1 large yellow onion, coarsely chopped

Directions:
Whisk broth, honey, yellow mustard, mustard powder, garlic powder, onion powder, rosemary, salt, and black pepper together in a large mixing bowl until well blended. Add chicken, potatoes, and onion and stir until well coated. Let mixture marinate for 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish. Transfer chicken to the prepared baking dish. Cover chicken with potatoes and pour remaining liquid on top. Bake in the preheated oven until potatoes are golden brown and chicken is no longer pink at the bone and juices run clear, about 50 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 397.7
Fat: 12.9 g
Saturated fat: 3.4 g
Carbohydrates: 48.1 g
Sugars: 20.4 g
Dietary fiber: 3.8 g
Protein: 23.6 g
Cholesterol: 71.8 mg
Sodium: 601.4 mg
Po Piah (Thai Spring Rolls)
Category: appetizers-and-snacks
By Toi

This is my favorite snack of all times. It's a little bit time consuming to make, but I usually make a big batch and freeze them. They can be deep-fried frozen. Serve them with spring roll sauce or sweet chile sauce and Thai ajad, pickled cucumber salad.

Ingredients:
1 (2 ounce) package mung bean noodles
½ cup ground pork
1 ¼ cups bean sprouts
1 cup finely chopped cabbage
1  egg
2 tablespoons light soy sauce, or to taste
1 teaspoon white sugar, or more to taste
¼ teaspoon ground white pepper, or to taste
1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) package small spring roll wrappers
1 tablespoon all-purpose flour
2 tablespoons water, or as needed
2 cups vegetable oil for frying

Directions:
Cover mung bean noodles with warm water and soak until soft, about 30 minutes. Cut into 1/2-inch pieces. Combine pork, bean sprouts, cabbage, mung bean noodles, egg, light soy sauce, sugar, and white pepper in a bowl. Mix well. Heat 1 tablespoon oil in a skillet over medium-high heat and cook garlic until fragrant, about 1 minute. Add pork mixture and stir-fry until pork is cooked through and looks somewhat dry, about 3 minutes. Add more soy sauce, sugar, or pepper to taste. Set aside to cool. Stir 1 tablespoon flour with some water to make a sticky paste for sealing the spring rolls. Lay 1 spring roll wrapper on a flat work surface with one of the corners facing you. Place a scant teaspoon of the cooled filling right below the middle of the wrap. Fold the corner facing you over the filling. Roll the filling up about a half turn. Fold the left and right sides in to create an envelope shape. Finish rolling up the spring roll tightly, sealing the top corner with a dab of the flour paste. Store unused wrappers and finished spring rolls under a moistened kitchen towel, to prevent them from drying out. Heat oil in a heavy pot over medium-low heat. Fry spring rolls in batches until cooked through and golden brown, about 5 minutes. Drain on paper towels and serve immediately.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 309.9
Fat: 11.1 g
Saturated fat: 2.2 g
Carbohydrates: 42 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 10 g
Cholesterol: 38.9 mg
Sodium: 473.8 mg
Crock Pot Fish Stew & Rice


Ingredients:
potatoes, carrot, cabbage, onion, garlic paste, dried basil, turmeric, dried thyme, cayenne pepper, diced tomatoes, tomato paste, bouillon, cornstarch, cooked rice, fresh parsley

Directions:
Place potatoes on the bottom of crock pot.
Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.
Cover and cook on low for 7 - 8 hours.
One-half hour prior to serving stir in corn starch until reach desired consistency.
Serve over rice and garnish with fresh parsley.
Poinsettia Blossom Cookies


Ingredients:
butter, sugar, eggs, vanilla extract, baking powder, salt, flour

Directions:
Preheat oven to 350 degrees.
In bowl, cream together the butter, sugar, dry Jell-O powder, eggs and extract.  Add baking powder, salt, and food coloring.  Add flour and mix well.  Cover bowl with plastic wrap and refrigerate about 2 hours or until dough is firm.  Shape dough into 1 1/4-inch balls and roll in red-colored sugar.  Place balls about 2 inches apart on greased baking sheets. Using a sharp knife, make cuts in top of each ball, not quite all the way through, to make 6 pie-shaped wedges.  Spread wedges apart very slightly to form flower petals; cookies will separate and flatten as they bake.  Bake 8-10 minutes or until set.  If using candies, immediately press one candy in center of each cookie.  Let cookies cool on baking sheet a minute and then remove to wire rack to cool completely.  If not using candies, pipe a dab of prepared cake frosting in center of each cookie when they are completely cooled.
The "best" Meatloaf Ever!


Ingredients:
lean ground beef, eggs, tomato paste, garlic powder, salt, pepper, ketchup

Directions:
Preheat oven to 350 degrees.
In a large bowl combine all the ingredients except for the ketchup until well distributed.
Shape the ground beef mixture into a loaf and place in the loaf pan.
With the ketchup, "ice" the meatloaf as if you were icing the top of a cake, and use more or less ketchup to suit your taste.  In my family we like it with alot of ketchup.
Bake in oven for 55 - 60 minutes.
We serve this dish with mashed potates and corn.
Italian Pepperoni Bites


Ingredients:
swiss cheese, mayonnaise, pesto sauce

Directions:
Preheat oven to 350 degrees.
In bowl, combine pepperoni, cheese, mayo and pesto. Cut each biscuit in half. Place biscuit halves into greased miniature muffin cups, pressing gently to fit cups. Spoon 1 tablespoon of filling into each cup. Bake 20-25 minutes. Serve warm.
Spinach & Feta Batons


Ingredients:
frozen spinach, olive oil, spring onions, pine nuts, feta, eggs, dill, parmesan cheese, salt, pepper, phyllo pastry, butter

Directions:
Preheat oven to 180°C.
Heat oil in a frying pan, add shallots and pine nuts, cook for 3 minutes.  Remove pan from the heat, add the spinach, feta, eggs, dill, parmesan, salt, and pepper.  Mix well.
Grease a large baking tray.  Take two sheets of the filo, covering the remaining with a damp teatowel.  Brush the first sheet with melted butter, place the second one on top, then cut the sheets into 4 strips.
Spread one generous tablespoon of the mixture on the bottom of each strip.  Brush the edges of the filo with melted butter, and then begin to roll up, sealing the ends with more melted butter where necessary.
Place the batons onto the tray, brush the tops with butter, and bake in the oven for 20 minutes, until golden.
Thick and Chunky New England Clam Chowder


Ingredients:
clams, butter, onion, celery, garlic cloves, bay leaf, potatoes

Directions:
Melt butter in large pot.
Add onion, celery, Bacon bits and garlic.  Cook until soft.
Add clams with juice, Soups, clam juice, potatoes, bay leaf and whipping cream.  Stir and cook over medium heat for approximately 5 minutes.
Season with pepper (salt if needed but the clams and juice make it salty].
Whisk in potato flakes and keep stirring so it doesn't get lumpy.  Cook on low for 15 minutes or until warm.
Serve with a nice crusty bread and Salad!  Enjoy!
Uncle Bill's Beef Roast in a Slow Cooker


Ingredients:
extra virgin olive oil, garlic cloves, bacon, water, mushrooms, seasoning salt, black pepper, yukon gold potatoes, fresh mushrooms, dry red wine, celery ribs

Directions:
Heat olive oil on medium-high heat in a heavy bottom frying pan.
Sear and brown roast on all sides.
Let roast cook for a few minutes.
Using a narrow sharp paring knife, punch holes in the roast at various intervals to about 1 1/2 inches in depth.
Stuff each hole with one piece of bacon and one piece of garlic, push down into the cut.
Place roast in a slow cooker set on low heat.
Add water, bits and pieces mushrooms including liquid, and mushroom soup.
Sprinkle onion soup mix over the roast.
Now add salt, pepper.
Remove the outer skin from the onions and add to the crock pot.
Add baby carrots, whole potatoes, fresh mushrooms and red wine.
Cover and cook on low heat for 5 hours, turning the roast at least 4 times during cooking.
At the end of 5 hours, add celery, cover and continue to cook until the time reaches 6 hours.
Cut or slice the beef and serve with veggies and the tasty gravy that is cooked.
A nice piece of Italian bread or sour dough bread goes very nicely to dip into the gravy.
Easiest Barbecued Chicken ( 2 Ingredients)


Ingredients:
chicken thighs, barbecue sauce

Directions:
Preheat conventional oven to 375°F.
Take 6 chicken thighs and put them in a bowl.
Add 1/2 cup barbecue sauce and pour it over the chicken (I leave it on for a few hours to absorb the flavor].
Mix the chicken pieces with sauce until they are evenly coated. (Place some sauce under skin for best flavor].
Place chicken pieces in a small roasting pan leaving a little space between them.
Bake for 40-45 minutes until done.
Serve with your favorite rice and vegetables.
Tips:
•You can use as many pieces of chicken as you want just increase the amount of sauce.
•It would be best if you cover the chicken with aluminum foil for the first 15 minute and then remove to brown.
Date Nut Pinwheel Cookies II
Category: desserts
By Christy McCuiston

This recipe makes three rolls of dough, which can be frozen until ready to bake.

Ingredients:
1 cup butter (at room temperature)
2 cups packed brown sugar
3  eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
4 ½ cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
½ cup water
½ cup white sugar

Directions:
Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended. Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour. Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat.  Cook and stir until the filling has a paste-like consistency. Cool slightly. Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log.  Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets. Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets. Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.

Yields: 5 dozen

Calories: 122.5
Fat: 4.7 g
Saturated fat: 2.1 g
Carbohydrates: 19.1 g
Sugars: 11.3 g
Dietary fiber: 0.7 g
Protein: 1.6 g
Cholesterol: 17.4 mg
Sodium: 47.8 mg
Khoresht Karafs - Persian Celery Stew


Ingredients:
lamb, celery, onion, garlic cloves, green onion, mint, parsley, lemons, water, water, chicken bouillon, turmeric, olive oil

Directions:
In a dutch oven (or large pot] saute the onion, green onions, and garlic in 4 tablespoons of olive oil until translucent.
Add the lamb and brown a little, then add turmeric. Give the ingredients a few stirs so the spices release their flavors. Season with salt and pepper.
Prick the Persian lemons with a fork and add them to the pot.
Add three cups of water to your pot. Cover and cook over medium heat for one hour.
In a separate pan, add one tablespoon olive oil. Add celery and give it a quick saute.
After the hour of cooking in the dutch oven or pot, add the celery to it.
Add chopped herbs, advieh, 2 cups water, and adjust seasonings. Cover and cook on medium for 1 1/2 hours.
When done, the khoresht should lose its bright green color and your kitchen should be filled with a lovely smell.
Serve with basmati rice.
Hungarian Dumplings


Ingredients:
eggs, water, milk, all-purpose flour, salt, baking powder, water

Directions:
Using an electric mixer, blend the eggs, lard or oil, water, and milk.
Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
Blend this mixture into the liquid. Mix well and set aside for a moment.
Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.
Colorful Rice and Turkey


Ingredients:
white rice, celery ribs, turkey, chicken, poultry seasoning, chicken broth

Directions:
In a 5-6 quart slow cooker sprayed with vegetable cooking spray, place all ingredients plus 1 soup can of water, and stir well.
Cover and cook on low for 5-6 hours.
Splenda Blend -- Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, butter, Splenda granular, light brown sugar, vanilla extract, eggs

Directions:
Preheat oven to 375°F.
Combine flour, baking soda, and salt in a small bowl, set aside.
Beat butter, Splenda sugar blend, brown sugar, and vanilla at medium speed with an electric mixer until blended; add eggs, one at a time, mixing well after each addition; scrape sides of bowl; Gradually add flour mixture, beating until blended, stir in chocolate chips.
Spoon rounded tablespoons of cookie dough onto ungreased cookie sheets; Bake cookies 9 to 11 minutes or until lightly browned, remove from oven and cool on a wire rack.
Orange Chocolate Chip Cookies
Category: desserts
By Rosina

A happy marriage of orange and chocolate.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup unsalted butter
½ cup white sugar
1 cup packed brown sugar
1 tablespoon orange zest
1 teaspoon vanilla extract
2  eggs
1 ½ cups semisweet chocolate chips
1 ½ cups chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease cookie sheets. Sift flour, baking powder and salt into and set aside.  Cream butter, sugars, orange zest and vanilla extract together in a large bowl until light and fluffy. Add eggs one at a time beating well after adding each one.  Add dry ingredients and stir until combined.  Stir in chocolate chips and nuts and mix until well blended. Drop dough by slightly rounded tablespoonfuls 2 inches apart on cookie sheets.  Flatten slightly.  Bake cookies for 15 or 16 minutes or until golden. Cool on the cookie sheets.

Yields: 4 dozen

Calories: 244.1
Fat: 14.3 g
Saturated fat: 6.1 g
Carbohydrates: 29 g
Sugars: 19.1 g
Dietary fiber: 1.6 g
Protein: 2.7 g
Cholesterol: 30.8 mg
Sodium: 120 mg
Vanilla Lavender Wine Punch


Ingredients:
Lavender Sugar With Vanilla, dry white wine, fresh strawberries

Directions:
In a large punch bowl, lavender sugar, and 1 bottle of wine. Cover, and steep for 30 minutes.
Remove the cover, stir the mixture, strain to remove pieces of lavender and vanilla.
Pour the wine over ice in a punch bowl.
Add the Cava, and strawberries, stir, and serve over ice.
Easy Lavender sugar:
4Place 1/2 teaspoon dried lavender flowers and 1 cup sugar in a blender and blend till combined and buds are fine.
Deluxe Double Chocolate Cookies


Ingredients:
salt, baking powder, all-purpose flour, unsalted butter, granulated sugar, brown sugar, eggs, vanilla extract, instant coffee powder

Directions:
Sift together the cocoa ,baking powder, flour and salt; set aside.
Melt chocolate over a double-boiler or in the microwave.
In a medium bowl cream butter and sugars well, till pale and fluffy.
Beat in eggs one at a time.
Add vanilla and coffee beat till well blended.
Using a wooden spoon, add  in melted chocolate stir, add dry ingredients.
Stir until every thing just comes together.
Cover and allow to stand for 45 minutes, so chocolate can set up.
Preheat the oven to 350°F (175°C]. Line two cookie sheets with parchment paper.
Roll dough using a 1 tablespoon measure into balls. leave a 2-inches between cookies.
Bake for 8- 10 minutes. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.