xiaoxl/recipe_data huggingface dataset:
Thin Pizza Crust


Ingredients:
active dry yeast, sugar, warm water, flour, salt

Directions:
Preheat the oven to 500 degrees.
In a small bowl, dissolve the sugar into the warm water.
Sprinkle the yeast on top of the water and let it rehydrate for about 5-8 minutes.
Meanwhile, in a medium sized mixing bowl, mix the flour and salt.
Stir the yeast in the water until dissolved, then pour the yeast mixture into the flour mixture and blend.
Pour out the dough onto the counter top and knead for about two or three minutes.
Roll the crust out so it's about 12-14" in diameter (I roll mine out to about 1/4" thick] then poke it full of holes with a fork.
Pre-bake the crust in the preheated oven on a pizza stone for four minutes. This gets the crust crispy all the way through (if you don't have a pizza stone, you can just use a pizza pan, though your crust won't be as crispy].
With your pizza paddle, pull the crust out of the oven (or the whole pan if you're using a pan] and load it up with your sauce, veggies, cheese, whatever.
Stick the pizza back in the oven for 8 more minutes.
Let it cool for about 2 minutes, then enjoy.
Steak & Vegetable Soup


Ingredients:
flour, mushroom, barley, fresh oregano, beef broth, water, water

Directions:
Heat skillet to medium high.
Combine flour and chipotle in plastic bag, add beef cubes, and shake to coat.
Add oil to skillet, and brown the beef. Usually I do 1/3rd at a time. Dump browned meat into crock pot.
Lower skillet heat to medium, and saute the carrots and onion.
When onion goes clear, add the mushrooms, and saute until mushrooms look mostly cooked. Dump everything into crockpot, liquid and all.
Add barley and 2 cups of water to the skillet. Bring to a boil, cover, and set to low temperature to simmer. Set timer for 25 minutes for when it will be mostly done.
Add the frozen mixed vegetables, oregano, and beef broth to the crockpot.
When barley time is up, drain and rinse in a colander, and add to crockpot.
Add 4 cups of water to crockpot, or however much you would like.
Cook in crock pot for 6 hours, on Low temperature.
Pumpkin Yeast Bread Loaves
Category: bread
By sarahe66

Growing up, I always looked forward to this tasty pumpkin bread that my mom made in the fall and winter. This is a savory bread that tastes amazing toasted and topped with butter.

Ingredients:
2 (.25 ounce) packages active dry yeast
½ cup warm water
1 cup canned pumpkin
1 cup milk
¼ cup shortening
¼ cup white sugar
2 teaspoons salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground cardamom
2  eggs
6 ½ cups all-purpose flour

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a bowl and 2 loaf pans. Stir yeast in warm water in a bowl until dissolved. Let sit until yeast starts to foam, about 5 minutes. Stir pumpkin, milk, shortening, sugar, salt, cinnamon, ginger, and cardamom into the yeast mixture. Add eggs and 3 cups flour. Beat, using an electric mixer on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. Mix in remaining flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Turn it onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Place dough in the greased bowl and turn to coat. Cover with a clean cloth and let rise in a warm place until doubled in volume, 1 to 1 1/2 hours. Punch down dough and turn onto a lightly floured surface. Divide dough in half; form into loaves and place into the prepared pans. Cover loaves with a clean cloth and let rise until doubled in volume, about 30 minutes. Bake in the preheated oven until top and sides are brown, about 35 minutes.

Prep time: 30 mins
Cook time: 35 mins
Total time: 2 hrs 40 mins
Yields: 2 loaves

Calories: 200.3
Fat: 3.8 g
Saturated fat: 1 g
Carbohydrates: 35.5 g
Sugars: 3.6 g
Dietary fiber: 1.7 g
Protein: 5.6 g
Cholesterol: 19.6 mg
Sodium: 275.4 mg
Peanut-Lime Noodle Salad


Ingredients:
spaghetti, scallions, red bell pepper, roasted peanuts, sesame seeds, fresh ginger, garlic cloves, serrano chili, fresh cilantro, fresh lime juice, rice vinegar, soy sauce, light brown sugar, canola oil, salt

Directions:
In salted water, boil spaghetti noodles to al dente and set aside.
Vinaigrette:
In a food processor, combine everything except the oil.
Once combined, slowly drizzle in the oil until emulsified.
Pour into a bowl and set for at least 1/2 hour for flavors to develop.
Salad:
Toss all ingredients together (saving a tablespoons each of scallions, bell pepper, peanuts and sesame seeds to sprinkle on top of salad as garnish].
Toss all ingredients with just enough dressing to moisten and flavor the salad.
Garnish with extra ingredients.
Best served at room temperature or cold.
Mango-Pineapple Salsa


Ingredients:
mangoes, pineapple, red bell pepper, red onion, fresh cilantro, lime juice

Directions:
Cut mangoes, pineapple, red bell pepper, and red onion into 1/4-inch cubes., Combine all ingredients in a large bowl., Cover and refrigerate for several hours before serving.
Easy Crock-Pot Chicken


Ingredients:
boneless skinless chicken breasts, milk

Directions:
Mix the 2 cans of soup , 1 cup of milk, and Italian seasonings together in crock pot.
Add salt and pepper.
Place chicken breasts into mixture.
Turn crock pot on low and let cook for about 6-7 hours. **Can be prepared quicker by turning crock pot on high**.
Comeback Sauce


Ingredients:
mayonnaise, chili sauce, ketchup, lemon juice, Worcestershire sauce, kosher salt, garlic powder, onion powder, dry mustard, fresh ground black pepper

Directions:
Stir together mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper.
Cover and chill 30 minutes before serving.
Refrigerate 1 week.
Low Cal Tortillas


Ingredients:
salt, water, flour, baking powder

Directions:
Combine all ingredients in a bowl.  Dough should form a ball, if this does not happen, add a little more water incrementally until it does.  Then cover the dough with a wet towel or cloth for 15 minutes.
Split the dough into 2 pieces and roll into balls.
Lightly flour your work surface and roll each ball into a very flat circle.
Cook in an ungreased skillet over medium heat until the tortilla starts to show brown spots.
Fill with whatever you want and enjoy!
Easy Cheesy Sauce


Ingredients:
milk, mustard powder

Directions:
Combine soup with milk & mustard powder in a small saucepan & stir over heat until boiling, simmer for 5 minutes.
Remove from heat & stir in cheese.
Chicken and Stuffing Casserole


Ingredients:
chicken, corn, peas

Directions:
Preheat oven to 400 degrees., Spray 9x12 casserole dish with non-stick cooking spray., Prepare stuffing as directed.  Let sit., Cut chicken into bite-sized pieces., Combine soup, veggies and chicken into 9x13 casserole dish., Stir until everything is mixed thoroughly., Add stuffing on top of casserole., Bake for 30 minutes, or until chicken is thoroughly cooked.
Anise Seed Rolls
Category: bread
By Nurit Cusack

This is one of my favorite roll recipes. Everyone gets excited when I tell them I'm making these for Thanksgiving. They are sweet and have just the slightest hint of anise. They're definitely worth the work, and I hope you love these as much as my family does!

Ingredients:
2 cups milk
2 (.25 ounce) envelopes active dry yeast
1 quart water, divided
⅔ cup shortening
1 cup white sugar
2  eggs
1 teaspoon salt
2 teaspoons anise seeds
8 cups all-purpose flour, or as needed

Directions:
Pour the milk into a pan, and heat just until bubbles form around the edge of the pan. Remove from heat and cool to lukewarm (110 degrees F/45 degrees C). Dissolve yeast in 1 cup lukewarm (110 degrees F/45 degrees C) water. Allow to rest 5 minutes. Beat the shortening with the sugar, eggs, salt, and anise seeds in a large mixing bowl. Stir in the milk and yeast mixture. Gradually mix in the flour, stirring to make a soft dough (dough should not be sticky). Add more flour if needed. Cover bowl with a clean cloth, and let dough rise in a warm place until doubled in size, about 1 1/2 hours. Lightly grease 2 baking sheets. Punch down dough, divide into two pieces, and roll out each piece into a rectangle about 1/2 inch thick. Cut dough into 8x1 inch strips. Twist each strip into a simple knot, and place on prepared baking sheet. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour. Preheat oven to 400 degrees F (200 degrees C). Pour 1 quart water into a pan and bring to a boil over high heat. Dip each roll quickly into the boiling water, and return to baking sheet. Bake rolls in preheated oven until tops are golden brown, 10 to 15 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 3 hrs 10 mins
Yields: 36 rolls

Calories: 168.5
Fat: 4.6 g
Saturated fat: 1.3 g
Carbohydrates: 27.6 g
Sugars: 6.3 g
Dietary fiber: 0.8 g
Protein: 3.8 g
Cholesterol: 11.4 mg
Sodium: 75.6 mg
Sunburst Lemon Bars


Ingredients:
all-purpose flour, all-purpose flour, powdered sugar, rolled oats, unsalted butter, eggs, sugar, fresh lemon juice, baking powder, lemon zest, confectioners' sugar

Directions:
Preheat oven to 375*. Coat an 8x8 inch square baking pan with cooking spray. In a medium bowl, combine 2/3 cups flour, powdered sugar and oats. Using a pastry blender or your fingertips, cut butter into flour mixture until the mixture resembles fine crumbs. Press into bottom of prepared pan. Bake for 8 minutes. Remove from oven.
Meanwhile, in a medium bowl, using an electric mixer, beat eggs and sugar on high until light and foamy, about 2 minutes. Add lemon juice, 2 tablespoons flour and baking powder. Mix until smooth. Stir in lemon zest.
Pour topping over crust. Bake until lightly brown and center is set, about 15 minutes. Cool completely. Cut into 16 squares. Dust with confectioners sugar. Refrigerate until ready to serve.
Dee's  Cherry Pineapple Upside Down Cake


Ingredients:
cherry pie filling, pineapple slices, brown sugar, eggs

Directions:
Mix 1/2 teaspoon of the almond, rum and brandy flavorings into the cherry pie filling.
Spread cherry mixture in the bottom of a 9x13 cake pan.
Put the pineapple slices on top of cherry pie filling.
Put brown sugar on top of pineapple.
Mix the cake mix, oil, eggs and balance of the flavorings together.
Pour over top of the brown sugar.
Bake in a 375 degree Fahrenheit oven for the time recommended on cake box or until browned and toothpick comes out clean.
Prosciutto Pie


Ingredients:
ricotta cheese, eggs, parmesan cheese, prosciutto, parsley, black pepper

Directions:
Preheat oven to 400°F.
Spread one pie crust in 9” inch pie pan.
Combine ricotta cheese, eggs, parmesan cheese, prosciutto and parsley in a bowl and season lightly with pepper.
Fill the pie shell with the ricotta mixture and cover the pie with the second pie crust.  Trim and crimp the edges of the crust.
Bake at 400°F for 20 minutes.  Then reduce the temperature to 350°F and cook for an additional 25 to 30 minutes or until the filling is cooked through and the crust is golden.
Easy, Excellent Baked Flounder
Category: seafood
By ahnjy

This is a great recipe for a night when you're feeling lazy - only a few ingredients, nothing to chop, easy cleanup, and very yummy! My husband announced the fish was 'excellent,' and he's not usually one to rave about food.

Ingredients:
cooking spray
4  flounder fillets
salt and ground black pepper to taste
¼ cup butter, melted
3 tablespoons white wine
3 tablespoons seasoned bread crumbs
1 pinch paprika, or to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray. Rinse flounder fillets, pat dry, and place on the baking sheet. Season with salt and pepper. Whisk butter and wine together in a bowl; pour over flounder. Sprinkle each fillet with bread crumbs and then paprika. Bake in the preheated oven until flounder flakes easily with a fork, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 237.9
Fat: 13.3 g
Saturated fat: 7.7 g
Carbohydrates: 4.3 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 22.3 g
Cholesterol: 90.7 mg
Sodium: 313.8 mg
EGG AND MUSHROOM BURRITOS


Ingredients:
button mushroom, spinach, whole wheat tortilla

Directions:
Step 1.
Heat oil in a non-stick pan and sauté mushrooms for 2 mins, add the spinach & cook for 1 more minute.
Step 2.
Pour beaten eggs over mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
Step 3.
Continue cooking until thickened and no visible liquid egg remains (Do not stir constantly]. Season with salt and pepper.
Step 4.
Place egg mixture into center of tortilla fold in sides of tortilla, then roll up burrito-style.
Spicy White Chili


Ingredients:
onions, garlic cloves, green chilies, ground cumin, dried oregano, cayenne pepper, ground cloves, chicken broth, great northern beans, monterey jack cheese, sour cream

Directions:
In a 3 quart saucepan, sauté onions in oil until tender.  Stir in garlic, chilies, cumin, oregano, cayenne and cloves; cook and stir 2-3 minutes longer.
Add broth, chicken and beans; simmer, uncovered, for 15 minutes.
Remove from the heat.  Add cheese; stir until melted.  Garnish with sour cream and jalapeno peppers if desired.  Yield: 6-8 servings (2 1/4 quarts].
Taste of Home.
Quick Spinach and Pasta


Ingredients:
frozen spinach, onion, garlic cloves, parmesan cheese, vegan parmesan cheese, olive oil, salt, pepper, red pepper flakes

Directions:
In large skillet over medium heat, add olive oil and onions.
After the onions begin to get slightly translucent, make a 'hot spot' in the pan, add garlic.
When garlic becomes fragrant, add spinach. (And pepper flakes if using].
Fry for a few minutes, then add sauce.
Add salt/pepper to taste.
After another minute, add noodles, toss to coat.
Turn off heat, add parmesian cheese to taste.
You can add more tomato sauce if you like your pasta a bit more saucey. Or substitute a can of diced tomatoes if you like.
Warm Potato Salad With Herbs


Ingredients:
tiny new potatoes, shallots, red onion, dill, chives, horseradish, white wine vinegar

Directions:
Steam Potatoes until just tender, drain& set aside in a bowl.
Add red onions and shallots to potatoes.
In a seperate bowl whisk together the herbs, horseradish, white wine vinegar, oil of choice and salt and pepper.
Pour over warm potatoes.
Serve at room temperature.
Enjoy.
Pumpkin Double Chocolaty Chip Pecan Cookies


Ingredients:
cake flour, all-purpose flour, chocolate flavor instant pudding and pie filling mix, baking soda, baking powder, cinnamon, ground nutmeg, granulated sugar, butter, pumpkin puree, egg, vanilla extract, milk, white chocolate chips, pecans

Directions:
In a large bowl mix together the dry ingredients: Flour, Chocolate Jello Instant Pie Filling, Baking Soda, Baking Powder, Cinnamon, Ground Nutmeg, and Sugar. Set aside.
In a small bowl mix the wet ingredients: Butter, Pumpkin, Egg, Vanilla Extract, and milk.
Slowly add the wet mixture to the dry mixture you may use a hand mixer at first but it will become sticky and you will have to finish mixing with a large wooden spoon -- unless you have a large Kitchen Aid counter top mixer.
Once throughly mixed fold in the pecans and the white chocolate chips. (u can use more chips and nuts if u like as i was just using up what I had on hand, personally i will be adding more the next time I decide to make these.].
Spray a cooking sheet with Pam or Baker's Joy and pre-heat the oven to 350.
Using a tablespoon, spoon the batter onto the cookie sheet(s]. Caution these do not spread out like a normal cookie, they bake like oatmeal cookies so do not place large mounds on the cookie sheet.
Bake for 10 minutes.  Should be moist with an almost fudge brownie like texture towards the top of the cookie. Tastes just as good the next day, if not better.  Serving is approximate. (cooking time is per batch].
Chicken Cordon Bleu II
Category: world-cuisine
By Behr

'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks! The term can now apply to any superior cook (yes, men too), and also to this dish (chicken, ham and Swiss cheese slices, breaded and sauteed). This yummy version adds paprika and a creamy white wine sauce worthy of its own blue ribbon. Two blue ribbon tastes in wedded bliss -- Chicken Cordon Bleu II!

Ingredients:
6  skinless, boneless chicken breast halves
6 slices Swiss cheese
6 slices ham
3 tablespoons all-purpose flour
1 teaspoon paprika
6 tablespoons butter
½ cup dry white wine
1 teaspoon chicken bouillon granules
1 tablespoon cornstarch
1 cup heavy whipping cream

Directions:
Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 584.3
Fat: 40.9 g
Saturated fat: 23.8 g
Carbohydrates: 7.7 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 41.6 g
Cholesterol: 195.3 mg
Sodium: 655.3 mg
Susie's Salmon Chowder


Ingredients:
salmon, celery, onion, green pepper, garlic clove, butter, carrot, chicken broth, salt, pepper, dill weed, evaporated milk

Directions:
Saute celery, onion, pepper and garlic in butter until onion is translucent.
Add potatoes,carrots,broth & seasonings, simmer for 20 minute.
Add corn,salmon & evaporated milk.
Heat thoroughly ( do not boil] and serve.
Gluten Free Chewy Playgroup Granola Bars


Ingredients:
rolled oats, brown sugar, ground flax seeds, ground cinnamon, raisins, salt, honey, egg, vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C]. Generously grease a 9x13 inch baking pan or a cookie sheet.
In a large bowl, mix together the oats, brown sugar, flax seed, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. (*If mixture isn't sticking together add 1 teaspoon of Xanthum gum]Pat the mixture evenly into the prepared pan.
Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.
Unicorn Chip Muffins


Ingredients:
Bisquick baking mix, sugar, milk, cinnamon

Directions:
Preheat oven to 400 degrees.
Mix all ingredients until combined.
Divide into 6 baking cups.
Bake for 14-16 minutes (or until a toothpick comes out clean].
Makes 6 muffins.
Lighter Pulled Pork


Ingredients:
"olive oil"

Directions:
Heat the olive oil in a pan and use it to lightly brown the sides of the tenderloin.
Place tenderloin and bbq sauce in a slow cooker and cook on low for about 4-5 hours.
Remove from the slowcooker and shred the meat. Serve and enjoy.
Sea Island Charbroiled Shrimp


Ingredients:
shrimp, butter, lemon pepper, lemon wedge

Directions:
Prepare charcoal grill.
Peel and devein shrimp, rinse and pat dry.
Thread 5 shrimp onto each of 3 skewers, first pushing sharp end of skewer through large end of shrimp, then through tail.
Set aside.
Place bread crumbs on flat plate.
Combine vegetable oil and melted butter in flat bowl.
Put one skewer on bread crumbs, pressing lightly, then turn over and press crumbs on other side.
Dip each side into oil and butter mixture, then place on plate and sprinkle each side with lemon pepper and seasoned salt.
Repeat with remaining skewers.
Rub grill rack with oil-soaked paper towel to prevent sticking.
Grill shrimp about 4 to 5 minutes per side, or until done, basting with remaining butter mixture.
Serve with lemon wedges.
Makes 3 skewers, each 220 calories (73.6 percent calories from fat], 18 g fat, 60 mg cholesterol, 550 mg sodium, 9 g carbohydrates, 0 g dietary fiber, 6 g protein.
Source: Sea Island/Express-News files.
White Gelatin
Category: desserts
By chrissys08

This recipe is called white gelatin but is very moist unlike regular gelatin. My family has made this every year for Thanksgiving and Christmas and it never gets old.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 (.25 ounce) envelope unflavored gelatin
⅓ cup boiling water
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ½ cups frozen whipped topping, thawed

Directions:
In a medium bowl, beat cream cheese and sugar until smooth and well blended. In a separate bowl, dissolve the gelatin in boiling water. Stir into the cream cheese mixture along with the milk, lemon juice and vanilla. Fold in the whipped topping. Pour into a mold if desired, and refrigerate until set, about 3 hours.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 12 servings

Calories: 140.7
Fat: 9.3 g
Saturated fat: 6.4 g
Carbohydrates: 12.1 g
Sugars: 11.6 g
Protein: 2.7 g
Cholesterol: 22.2 mg
Sodium: 67.1 mg
Stuffed Kumi Kum (Nz Type of Squash)


Ingredients:
squash, olive oil, fresh herb, onion, garlic cloves, mushrooms, aubergines, feta, pine nuts, spinach

Directions:
Cut kumi kum in half, scoop out the flesh and leave aside.
Rub the 2 halves with olive oil and fresh herbs.
Bake 10 minutes at 180 degrees Celsius.
Saute the flesh of the squash in 4 tbsp of olive oil, with the onion, garlic, mushrooms and aubergine until softened.  Remove from heat and stir through the feta, pine nuts and spinach.  Season with salt and pepper.  If desired you can add a glug of wine or a dollop of cream.
Stuff the kumi kum halves with the mixture, sprinkle with breadcrumbs which have a little olive oil poured over them and bake at 180 degrees C for about 30 minutes or until the kumi kum is cooked and the shell soft.
Serve on a bed of brown rice with a fresh green salad if desired.
Flu Fighter Chicken Soup With Garlic and Star Anise


Ingredients:
chicken, carrots, fennel, garlic cloves, star anise, ginger, broccoli florets, fennel leaves

Directions:
Place the chicken in a large pot with 14 cups water. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 1 hour. Periodically skim off the foam and scum that floats to the top. Transfer the chicken to a platter to cool.
Add the carrots, fennel, onion, garlic, chiles, star anise and ginger to the stock and simmer until the garlic is fork tender, 15 to 20 minutes. Shred the chicken breast and leg meat (about 4 cups total], and add back to the soup along with the broccoli. Simmer for 5 minutes, and season with salt and pepper. Remove the chiles and ginger, and then serve the soup garnished with fennel fronds.