xiaoxl/recipe_data huggingface dataset:
Bialys


Ingredients:
warm water, active dry yeast, sugar, salt, bread flour, all-purpose flour, butter, onion, kosher salt

Directions:
In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy.
Add remaining 1 1/2 cups water, bread flour, and all-purpose flour.
Mix well and add salt.
Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft]. You can add more water or flour to adjust the texture.
Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides.
Cover with plastic wrap and let rise 1 1/2 hours or until tripled.
Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled.
On a floured counter, punch dough down and roll into a cylinder shape.
Cut cylinder into 8 rounds.
Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes.
Gently pat each dough round into a circle about 3 to 4 inches in diameter.
Place bialys on lightly oiled baking sheets or baking stone, cover with plastic wrap, and let rise an additional 30 minutes or until puffy.
Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim.
Place approximately 1 teaspoon of onion (or topping of your choice] in the hole of each bialy.
Dust lightly with flour, cover with plastic wrap, and let rest 15 minutes.
Preheat oven to 425°F
Bake 10 to 15 minutes (If you have to use two pans or stones, switch them from top to bottom after 5 minutes].
Bialys should be golden brown, but still soft.
Cool on wire racks.
Bialys are best eaten fresh (with cream cheese if you like] but will keep a day or two at room temperature, or much longer frozen.
Apricot & Peach Pie Using Fresh Fruits


Ingredients:
apricots, sugar, flour, lemon juice, butter, egg, sugar

Directions:
Line a 9 inch glass pie dish with one floured crust. I use a commercial, refrigerated, boxed crust that I have brought to room temperature before unrolling and flouring it. Home-made crusts might work even better. Set the 2nd crust aside to top the pie before baking.
In a large bowl, mix the sugar and flour; then add the pealed, sliced peaches and apricots,and lemon juice. Mix well; then pour onto the 1st pie crust.
Dice butter into small cubes and arrange atop the filling.
Place 2nd crust on top of the filling. Crimp the edges of the crust together; then, use a knife to cost 4-5 one inch long air holes to prevent filling from over flowing as it bakes.
Place the pie onto a pizza pan to catch drips. Bake pie at 350 degrees for 1 hour or slightly longer if you desire a darker crust. Serve warm or cold with vanilla ice cream or whipped cream as you prefer. It is even great plain! Enjoy!
Beef Nacho Casserole


Ingredients:
ground beef, chunky salsa, whole kernel corn, chili powder, tortilla chips, colby cheese

Directions:
Preheat the oven to 350 degrees F.
Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned.
Drain grease.
Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef.
In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.
Bake for 20 minutes uncovered in.
Mandarin Orange Salad


Ingredients:
white sugar, salt, pepper, vinegar, iceberg lettuce, romaine lettuce, celery, green onions, mandarin orange, white sugar

Directions:
Combine 1/4 cup white sugar, salt, pepper, vinegar and oil.
Heat until sugar dissolves.
Cool.
Meanwhile cook almonds and 6 tsp.
sugar over med-low heat in saucepan stirring constantly until sugar melts and almonds coated.
Cool and break apart.
Break apart lettuces into bite size pieces.
Add thinly sliced celery, cut on diagonal and thinly sliced green onions.
5 minutes before serving toss with drained mandarin oranges, sugared almonds and cooled dressing.
If desired can add a few pieces of chunked pineapple and top with a few crunchy chow mein noodles.
Chewy Coconut Bibingka (Filipino Rice Cake)
Category: world-cuisine
By MattOlay V-H

A very coconutty and chewy rice flour dessert. Traditionally, this is baked in banana leaves, but my family prefers the crispy edges, which is why I use a sheet pan. I have been testing out several types of chewy desserts using rice flour, and this seems to be the favorite.

Ingredients:
1 (13.5 ounce) can coconut milk
1 (14 ounce) can sweetened condensed milk
1 stick butter, melted
4  eggs
2 (12 ounce) jars macapuno strings in heavy syrup
2 ½ cups sweet rice flour (mochiko)
1 cup packed brown sugar
1 tablespoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 12x17-inch rimmed baking sheet. Beat condensed milk, coconut milk, and melted butter together in a large mixing bowl until combined. Add eggs, 1 at a time, and beat until combined. Add macapuno, 1 jar at a time, and beat until combined. Gradually beat in mochiko flour. Beat in brown sugar; beat in vanilla extract. Pour batter onto the prepared baking sheet. Bake in the preheated oven until top is golden brown and sides are slightly dark brown, 45 to 50 minutes. Allow to cool, about 20 minutes, before loosening the sides and cutting into squares.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 304.1
Fat: 10.1 g
Saturated fat: 6.6 g
Carbohydrates: 50 g
Sugars: 18.1 g
Dietary fiber: 1.4 g
Protein: 3.9 g
Cholesterol: 46.7 mg
Sodium: 69.8 mg
Kielbasa Stew  'aka' Sausage Stew


Ingredients:
butter, potatoes, yellow onion, polska kielbasa

Directions:
In a 5 quart pot, start bringing 2 qaurt of water to a boil over Med/High heat. Add butter/margarine.
Add cut potatoes. (They take the longest to cook.] Let them boil a minute or two.
Add broccoli and stir.
While waiting for a boil, I cut the onion and Kielbasa, then add.(You can cut the Kielbasa more 'bite size', we just like the big circles:].
Check potatoes for tenderness. Do not over boil. If potatoes are ready, turn down heat to Low. Slowly stir in both cans of cream of mushroom soup 'till smooth. Stir for a minute or two, then serve.
Lemon-Rosemary Tea


Ingredients:
water, tea bags, dried rosemary, sugar, lemon juice

Directions:
In a 3-quart saucepan, bring the water to boiling.
Remove from heat. Add tea bags and rosemary. Cover and steep for 15 minutes.
Remove and discard tea bags. Add sugar and lemon juice, stirring to dissolve sugar.
Strain tea mixture into a large pitcher. Discard rosemary.
Cover and chill in the refrigerator for at least 3 hours or until ready to serve. Just before serving, stir in carbonated beverage.
For a more intense rosemary flavor, don't strain the mixture until after chilling.
Margarita Dip


Ingredients:
cream cheese, powdered sugar, triple sec, salt

Directions:
Mix all ingredients together with a mixer, until smooth., Chill for at least two hours.
Slow Cooker Minestrone


Ingredients:
chicken broth, celery, onions, Italian stewed tomatoes, whole kernel corn, pepper, salt, pasta, parmesan cheese

Directions:
Place all ingredients except corn,beans, pasta and cheese in slow cooker breaking up tomatoes.
Cover and let cook at High for 4 hours.
Add corn and beans and pasta and cook until pasta is tender (ap. 1/2 hour].
Serve with freshly grated parmesan cheese.
Potato Soup With Rolled Oats


Ingredients:
water, potatoes, onion, rolled oats, salt, caraway seed, dried marjoram, chives

Directions:
Bring the water to boil, add salt and caraway seeds. Peel and chop the potato and onion into cubes, add into the boiling water.
Fry the rolled oats and the root vegetables on the fat in a pan. Add to the soup and cook until all ingredients are tender.
Add the marjoram and some salt if desired. Serve garnished with chopped chives.
Easy Carrot Cake With Cream Cheese Icing


Ingredients:
eggs, vanilla extract, flour, baking soda, baking powder, salt, cinnamon, carrots, butter, cream cheese, confectioners' sugar, vanilla extract

Directions:
Preheat oven to 375. Grease and Flour a 9x11 pan or 2 8 inch round pans.
In a large bowl beat together eggs, oil, sugar and vanilla. Mix in flour, baking soda, salt, baking powder and cinnamon.  Stir in carrots.  Fold in nuts, if desired. Pour into prepared pan(s].
Bake in preheated oven for 30 to 50 minutes.  Check after 30 minutes with a toothpick.  If toothpick is clean, cake is done.
Let cool in pan(s] for an additional 10 minutes. Turn out onto a wire cooling rack and cool completely.
To make icing, use a medium bowl and mix butter, cream cheese, confectioner's sugar and vanilla until smooth. You may add chopped nuts to icing now or sprinkle later over the top of the cake (optional].
After the cake is completely cooled, ice the cake.  If the chopped nuts were not added to the icing earlier sprinkle them over the iced cake (optional].
Winter's Day Espresso


Ingredients:
very strong coffee, irish cream, ground nutmeg

Directions:
Pour eggnog into a microwave safe coffee mug.
Heat on HIGH for 35-60 seconds.
Add hot espresso and Bailey's Irish Cream; mix well.
Top with whipped cream and a little nutmeg.
Chicken Pasta Salad in the Hidden Valley of Good Eats #RSC


Ingredients:
boneless skinless chicken breast, water, shell pasta, parmesan cheese, lemon, juice and zest of, chives, white pepper, curry powder, ground cayenne pepper, fresh carrots, flat leaf parsley, celery & leaves, shallots, pimientos, flat leaf parsley, grape tomatoes, red cabbage

Directions:
Cook the chicken breast pieces in the water in a large pot over high heat until done (170 degrees]. Remove the chicken pieces to plate and cover with plastic wrap; set aside.
Pour the dried pasta in to the same boiling water and cook until tender, about 6 minutes. Drain in a colander; set aside.
Place the Greek yogurt, the Hidden Valley Original Ranch Seasoning Mix, the reserved marinating juice from the artichoke hearts, Parmesan cheese, the zest and juice of the lemon, white pepper, curry and cayenne powders in a small sized bowl and whisk until well blended and smooth.
Add in the 2 diced chives, carrots, celery, parsley, shallots and pimento and gently stir. Pour this mixture over the cooked pasta in a larger bowl and add the cooked chicken breast pieces that have been diced into small cubes.  Mix until all is evenly coated.
To serve, plate a serving of the pasta mixture and garnish with (optional] parsley, several grape tomatoes, 1 purple cabbage leaf, chives pieces and several quarters of artichoke hearts.
Polish Fresh Plum Cake--Placek Z Sliwkami


Ingredients:
all-purpose flour, baking powder, salt, sugar, sugar, butter, butter, milk, eggs, plums, clove

Directions:
Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes.
Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter.
Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean.
Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.
Casserole Napoli


Ingredients:
ground beef, salt, onion, tomato sauce, water, sugar, oregano, nutmeg, spinach, ricotta cheese, sour cream, parmesan cheese

Directions:
Brown beef; add salt and onion.  Cook 5 minutes.  Add tomato sauce, water, sugar and spices.  Set aside.
Cook noodles until barely tender.  Drain.  Add meat sauce mixture.
Squeeze dry spinach and chop coarsley.
In 3-quart casserole dish, layer half of meat sauce mixture, add next layer of spinach, then remainder of meat sauce mixture.
Blend ricotta and sour cream.  Spoon over top.  Sprinkle with Parmesan cheese.
Bake 25-30 minutes in a preheated 375-degree oven.
Blonde Brownies I
Category: desserts
By Sue Bush

Rich, chewy brownie with chocolate chips on top.

Ingredients:
1 cup sifted all-purpose flour
½ teaspoon baking powder
⅛ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
⅓ cup butter, melted
1 cup packed brown sugar
1  egg, beaten
1 tablespoon vanilla extract
⅔ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan. Measure 1 cup sifted flour. Add baking powder, baking soda, and salt.  Sift again. Add 1/2 cup chopped nuts. Mix well and set aside. Stir the brown sugar into the melted butter and mix well. Cool slightly. Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined. Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top.  Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 1 dozen

Calories: 477.1
Fat: 23.2 g
Saturated fat: 10.7 g
Carbohydrates: 65.4 g
Sugars: 46.4 g
Dietary fiber: 2.3 g
Protein: 5.6 g
Cholesterol: 58.1 mg
Sodium: 358.1 mg
Peanut Caramel Apples


Ingredients:
apples, peanuts, creamy peanut butter, water

Directions:
Wash and dry apples.
Insert stick into stem end of each apple and set aside.
Place peanuts in a shallow bowl or pie pan and set aside.
In a heavy saucepan, cook caramels, peanut butter and water over low heat until melted and blended, stirring frequently.
Remove from heat (you may have to return to heat if mixture starts to set up].
Dip and turn each apple in caramel mixture, coating most of the way up.
Allow excess to drip into pan.
Dip apples in peanuts and place on a waxed paper lined baking sheet or into paper cupcake liners.
Store in a cool place or refrigerate.
Remove from refrigerator 20 minutes before serving.
Cold Ginger Chicken


Ingredients:
gingerroot, garlic, whole chickens, water, green onion, fresh cilantro, fresh ginger, garlic, canola oil, sea salt, pepper

Directions:
Boiled Chicken:
Fill a large pot with water and add the whole chicken, sliced ginger root, and chopped garlic.
Bring chicken to a boil and reduce heat to medium for a slow, rolling boil for 30 - 40 minutes.
Remove from heat and after chicken cools, chop chicken, including bones, to approximately 3" pieces.
Cool chicken in refrigerator for 2 hours.
Green Onion Sauce:
Combine sauce ingredients, mix well, and refrigerate for 2 hours.
When ready to serve, pour cold sauce over cold chicken pieces.
Roasted Florets


Ingredients:
cauliflower, broccoli florets, extra virgin olive oil, salt, crushed red pepper flakes, fresh ground pepper, lemon wedge

Directions:
Preheat oven to 450°F
Place florets in a large bowl with oil, salt, pepper & pepper flakes and toss to coat.
Spread out on a baking sheet.
Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes.
Serve hot or warm with lemon wedges, if desired.
Enjoy.
Susie Smith's Sesame Lemon Chicken


Ingredients:
soy sauce, lemon juice, sugar, whole chicken

Directions:
Marinate the chicken for several hours, turning at least twice., Grill the marinated chicken at about 35 minutes, basting every five minutes.
East African Tomato Chutney


Ingredients:
cherry tomatoes, grape tomatoes, green onion, fresh cilantro, fresh flat-leaf parsley, lemon juice, salt

Directions:
Add about 2 tbsp. water to halved cherry or grape tomatoes in a sauce pan.
Bring to a boil, then simmer until tomatoes are softened and slightly broken up, about 10 to 15 minutes.
Remove from heat, and stir in onions, cilantro, parsley, jalapeno, lemon juice and salt.
Let flavors meld for about an hour, then serve, preferably at room temperature.
Prawn and Scallop Kebabs with Wasabi Dipping Sauce


Ingredients:
scallops, rice vinegar, soy sauce, sake, wasabi paste, garlic

Directions:
To make the Wasabi Dipping Sauce: mix together all the sauce ingredients in a bowl and whisk to combine; set aside.
Alternate the scallops and prawns on skewers.
Brush the scallops and prawns generously with the wasabi dipping sauce.
Grill over high heat for 2 minutes; turn skewers, brush with sauce and grill for 2-3 more minutes or until shrimp are pink and scallops are firm.
Be careful to not overcook.
Serve with remaining sauce for dipping.
Idiotically Easy Soy Protein Pudding


Ingredients:
fat-free sugar-free instant chocolate pudding mix, lite silken firm tofu, vanilla extract, stevia powder

Directions:
Place tofu in a food processor and process until smooth, no lumps.  Transfer to a mixing bowl.
Add almond milk, chocolate flavored stevia, and stevia powder to tofu and blend with a mixer.
While the mixer is going, add chocolate pudding and mix well, for about a minute or two.
Divide into 4 generous servings and enjoy!  Refrigerate leftovers.
Kittencal's Easy Tartar Sauce


Ingredients:
mayonnaise, garlic powder

Directions:
Mix all three ingredients together adjusting the relish and garlic powder amounts to taste.
Cover and chill for a minimum of 2 hours before serving.
Delicious!
Kanganese - Kangaroo Pasta.


Ingredients:
olive oil, vegemite, diced tomatoes, tomato paste, onion, garlic cloves, dry red wine, fresh basil, fresh oregano, bay leaf, spaghetti, bucatini pasta, parmesan cheese

Directions:
Brown onions and garlic over medium heat with oil.
Raise temperature, brown mince.
Deglaze with wine.
Add remaining ingredients (minus pasta].
Reduce temperature and simmer for 30 minutes.
Cook pasta al dente.
Serve sauce over pasta, top with cheese.
Greek Matter Scatter


Ingredients:
"white Creme de Cacao"

Directions:
"Shake with ice and pour into a rocks glass or old-fashioned glass."
Chocolate Peppermint Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, light brown sugar, sugar, eggs, vanilla extract, chocolate chips, confectioners' sugar, water

Directions:
For cookies:.
preheat oven to 350 degrees.
In med bowl, sift together flour, cocoa powder, baking soda and salt.  Set Aside.  In a mixer beat together the butter with sugars until fluffy, about 2 minutes.  Add eggs 1 at a time, beating until smooth after each addition and scraping sides of bowl as necessary.  Add in Vanilla. On low speed beat in flour mixture a little at a time.  Gently mix in chocolate chips and Mint candies.
On ungreased cookie sheet, drop teaspoons of batter bout 2 inches apart. bake until cracked on top, about 8-10 min, rotating pan halfway through cooking.  cool completely.
For glaze:.
in small bowl mix together sugar, mint extract, and water until smooth.  transfer mixture to a medium resealable plastic bag and snip corner. Drizzle glaze over cooled cookies.  Let cookies stand til set, about 10 minute.
Can use festive food coloring in glaze, and/or sprinkle some crushed candy canes.
Pavlova


Ingredients:
vanilla extract, vinegar, cornstarch, heavy whipping cream, fresh strawberries, raspberries, mint sprig

Directions:
Draw a 7-inch circle on waxed paper or baking parchment and place on a baking sheet. Beat the egg whites in a mixer bowl until soft peaks form. Add the sugar gradually, beating constantly until very still peaks form. Beat in the vanilla, vinegar and cornstarch. Spread or pipe mixture inside circle, forming a depression in the center.
Bake at 300 degrees for one hour or until firm. Turn off the oven, leaving the meringue to cool in the oven. Invert the meringue and remove the waxed paper. Place right side up on a serving plate.
For the best results, the cream should be whipped just before serving. Spoon it into the depression in the meringue and arrange the berries on the top to serve. Garnish with mint.
Buttery Garlic Green Beans
Category: side-dish
By LookWhatsCooking

Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.

Ingredients:
1 pound fresh green beans, trimmed and snapped in half
3 tablespoons butter
3 cloves garlic, minced
2 pinches lemon pepper
salt to taste

Directions:
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

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

Calories: 115.5
Fat: 8.8 g
Saturated fat: 5.5 g
Carbohydrates: 8.9 g
Sugars: 1.7 g
Dietary fiber: 3.9 g
Protein: 2.3 g
Cholesterol: 22.9 mg
Sodium: 222.5 mg
Easy Bake Oven Tropical Punch Cake Mix


Ingredients:
sugar, flour, baking soda, salt, shortening

Directions:
In a medium bowl, combine sugar, flour, baking soda, salt and drink powder. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup mixture into each of 10 small containers or ziploc bags. Seal bags tightly. Label with date and contents.
Store in a cool dry place. Use within 12 weeks.
Makes 10 packages Cake Mix.
----------------------------.
TO USE:.
1 pkg. Children's Tropical Punch Cake Mix (above].
4 teaspoons water.
Preheat oven for 15 minutes.
Grease and flour a 4 inch miniature cake pan. In a small bowl, combine cake mix and water. Stir with a fork or spoon until blended and smooth.
Pour mixture into prepared pan. Bake 12 to 13 minutes in play oven. Remove from oven. Cool in pan on rack for 5 minutes. Invert cake onto a small plate. Remove pan.
When cool, frost with Children's White Frosting if desired.
Walnut Crusted Halibut With Honey Soy Sauce


Ingredients:
california walnuts, halibut fillets, eggs, water, flour, olive oil, soy sauce, honey

Directions:
Pre-heat the oven to 375ºF.
Chop the walnuts.
Stir a pinch of salt and pepper into the flour and reserve in a shallow dish.
Whish together the honey and soy sauce and reserve.
Dip the halibut filets in the flour, coating thoroughly and shaking gently to remove any excess.  Next dip them in the egg wash, draining off any excess, and immediately roll in the walnuts to coat. Reserve for 5 minutes to allow the coating to “set.”.
Heat the olive oil in a sauté pan large enough to hold the filets and add the fish. Cook on one side until golden brown, flip carefully and finish in the oven for 5 minutes, or until cooked through.
Arrange on a plate and drizzle with the reserved sauce.
Chicken Crisper Salad


Ingredients:
lettuce, tomatoes, hard-boiled eggs

Directions:
Cook chicken tenders as directed on package, chop in slices after cooked,.
Add desired lettuce amount to your plate, top with cooked chicken tenders, tomato, cheese, egg, and Ranch dressing.
Disappearing Turtles


Ingredients:
pecan pieces, sweetened condensed milk, sugar, butter, salt, white corn syrup, vanilla

Directions:
Pre-heat oven to 350.  Place pecans on large cookie sheet and toast for 8 minutes.  Check for and toast an additional 2 minutes, if desired.
Place butter in large, heavy sauce pan.  Cook over medium heat until browned.
Add sugar, salt, sweetened condensed milk and corn syrup.
Continue cooking over medium heat, stirring constantly until sauce barely holds together when dropped in cold water (not quite soft-ball stage].
Stir in toasted pecans.
Pour onto a parchment-lined jelly roll pan and spread out.
Allow to cool at room temperature until pan can be held with bare hands.
Transfer to freezer for at least 30 minutes.  Caramel should be cold but not frozen for proper cutting.
While caramel is firming up, temper chocolate once bag at a time in the microwave on defrost setting.  Keep each bag in a separate bowl.  Stir ever 30 seconds until smooth.  To maintain heat, place the bowl on a electric griddle set to WARM.
Cut caramels into one-inch pieces transfer in small batches for dipping.
Allow to firm in the freezer for 20 minutes.  Remove and drizzle with any remaining chocolate.
Will keep in the freezer for up to one month.