xiaoxl/recipe_data huggingface dataset:
Gingersnap Mini Muffins


Ingredients:
sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, ground cloves, lemon zest, all-purpose flour, sour cream, powdered sugar

Directions:
Preheat oven to 375 degrees.
In large mixer bowl, combine sugar, brown sugar, molasses, egg, baking soda, cinnamon, ginger, cloves and zest.
Beat at medium speed until well mixed.
Add flour and sour cream; continue beating well.
Spoon batter into greased mini muffin pans, filling cups 3/4 full.
Bake at 375 for 11-14 minutes or until toothpick inserted in center comes out clean.
Let stand 5 minutes then remove from pan.
Sprinkle with powdered sugar.
Orange Basil Mojito


Ingredients:
basil leaves, fresh lime juice, rum, orange, juice of, soda water

Directions:
In a pint shaker, muddle the basil leaves, simple syrup, and lime juice.
Add in the rum and orange juice; stir to blend.
Pour into a glass filled with ice; stir.
Top off with soda water; garnish with basil leaf.
Country Gravy (Cream Gravy)


Ingredients:
bacon grease, butter, flour, milk, chicken bouillon cube

Directions:
melt bacon grease and butter in a sauce pan over medium heat.
add flour and mix creating a roux.
whisk in milk slowly to prevent lumps.
whisk untill smooth and thick.
add bullion cube and salt and pepper.
TIPS- If your sauce gets to thick add more milk. If it is to runny, add more flour. You can serve this sauce over potatoes, biscuits, chicken fried steak, etc.
Mouth Watering Salsa


Ingredients:
onions, garlic, granulated sugar, salt, cumin, Rotel tomatoes & chilies, whole tomatoes, fresh cilantro

Directions:
Preheat the oven to 350 degrees.
Take the peppers and place them on a cooling rack on top of a cookie sheet.
Roast the peppers in the oven for approx 3 minute then turn the peppers to assure the peppers get smoked all around.
Once the peppers are roasted, I cut the stems off and I cut 3 peppers in half and remove the seeds and the membrane.
Then put the peppers into a food processor/blender.
Then add the garlic,onions, sugar, salt, cumin and the whole tomatoes.
And then pulse until you have reached the desired consistency.
Then pour into a bowl and add the rotel chile tomatoes.
This recipe makes almost 3 quart So you may need to do this in a couple of different batches. Or just cut the recipe in half to make about a qt and a half. I make this much around the house cause it goes really fast.
If you want it hotter, delete removing the seeds and membranes of the peppers.
If you would like for it to be milder, use few peppers.
If you prefer to have a smoother salsa, you can also pulse the chile tomatoes in the processor.
The only cooking time to this is the time needed for roasting the peppers.
Chicken Pot Pie


Ingredients:
frozen puff pastry, boneless skinless chicken thighs, onion, celery, carrots, garlic cloves, all-purpose flour, half-and-half, reduced-sodium chicken broth, bay leaf, salt, fresh ground black pepper

Directions:
For pastry lids: Thaw pastry according to package directions. Line a large baking sheet with parchment paper or foil; set aside. On a lightly floured surface, roll each puff pastry sheet to a 14-inch square. Using 10-ounce individual ramekins as a guide, turn upside down on pastry. Cut out 8 rounds from the dough using a sharp knife.
Using a fork, prick holes over each pastry round. Transfer pastry rounds to prepared baking sheet. If you like, use tiny cookie cutters to make cutouts from remaining pieces of puff pastry. Brush cutouts lightly with water and press gently to adhere 1 to 3 cutouts to each of the pastry rounds. Bake in a 400 degree F oven about 12 minutes or until golden brown.
For filling: Lightly coat a Dutch oven with nonstick cooking spray. In the Dutch oven, cook chicken over medium heat until lightly browned and no pink remains, stirring occasionally. Add onion, celery, carrots and garlic; cover and cook over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Stir in flour. Cook and stir 3 minutes.
Add half-and-half. Cook and stir until combined. Add chicken broth and bay leaf. Cook and stir over medium heat until thickened and bubbly; cook and stir for 1 minute more. Season to taste with salt and pepper. Stir in peas. Remove pan from heat. Remove bay leaf; discard.
To serve, spoon hot chicken mixture into eight 10-ounce individual ramekins or casserole dishes and place a puff pastry lid on top of each. Serve immediately.
Madras Cocktail
Category: drinks
By Allrecipes

Mix up some cranberry juice, orange juice, and vodka for a refreshing cocktail known as the Madras.

Ingredients:
1 ½ fluid ounces vodka
4 fluid ounces cranberry juice
1 fluid ounce orange juice
½ cup ice
1  lime wedge

Directions:
Combine vodka, cranberry juice, and orange juice in a highball glass. Add ice and stir to combine. Garnish with a wedge of lime.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 180
Fat: 0.2 g
Carbohydrates: 20.8 g
Sugars: 17.7 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 7.1 mg
Fragrant Pilaf


Ingredients:
olive oil, medium grain rice, ground cinnamon, ground allspice, ground ginger, water

Directions:
Heat oil in large saucepan.  Add rice and stir to coat.
Add spices and stock and half the water and bring to the boil.
Cover and simmer until rice is tender, about 20 minutes.  Add more water if it seems too dry.  I seem to need different amounts of water each time!
Serve with Lebanese Chicken Stew as the liquid from the stew is great poured over the pilaf.
Creamy Chicken on Linguine
Category: main-dish
By B. Filoso

Sliced chicken with a creamy onion sauce layered on linguine. Good reheated the next day, too! Serve with garlic toast or bruschetta!

Ingredients:
1 tablespoon olive oil
2 tablespoons butter
1 clove garlic, minced
6  skinless, boneless chicken breast halves
1 (16 ounce) package linguini pasta
1  onion, chopped
1 cube chicken bouillon, crumbled
½ cup water
1 ¼ cups heavy cream
¾ cup milk
4  green onions, sliced diagonally into 1/2 inch pieces
1 cup grated Parmesan cheese

Directions:
In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan. Meanwhile, cook pasta according to directions on package. Drain. Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese. Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

Yields: 8 servings

Calories: 523
Fat: 24.8 g
Saturated fat: 13.4 g
Carbohydrates: 45.4 g
Sugars: 3.8 g
Dietary fiber: 2.3 g
Protein: 30.4 g
Cholesterol: 114.9 mg
Sodium: 383.4 mg
The Best Blondies!


Ingredients:
whole wheat flour, all-purpose flour, baking powder, salt, butter, butter, brown sugar, brown sugar, egg, vanilla, chocolate chips

Directions:
heat over to 350*F.
Coat a 8X8 inch (I use a glass pan and pam it lightly].
In a large bowl combine all the dry ingredients and wisk them together.
In a small saucepan melt the butter over medium heat and then stir in the brown sugar, bring it to a boil and reduce the heat and stir for 1 min or 2.
In a large bowl mix the egg and the vanilla together.
Slowly wisk the butter and brown sugar into the eggs (VERY slowly so you don't cook the eggs].
Pour the dry stuff into the wet stuff and mix it together.
Fold in chocolate chips.
Bake for 18-20 mins or until it passes the toothpick test.
Yellow Pear Tomato Preserves


Ingredients:
yellow pear tomatoes, lemon, sugar, salt, gingerroot, candied ginger

Directions:
Wash& dry tomatoes., Cut a thin slice from blossom end and press out seeds and discard., Combine tomatoes, sugar& salt, simmer until sugar is dissolved., Boil for about 40 minutes., Add thinly sliced lemon and minced or sliced ginger., Boil about 10 minutes longer., Pour into hot jars and seal at once.
Baked Paczkis Using a Bread Machine


Ingredients:
eggs, butter, sugar, salt, pumpkin pie spice, cardamom, flour, butter, sugar

Directions:
Place all the ingredients in the bread machine pan in the order they are listed.
Start dough cycle.
When cycle is complete knead dough on a lightly floured surface, adding more flour if needed until dough is no longer sticky.
Roll out to 1/2 inch thick and cut with a 3 inch round.
Place on a greased cookie sheet, cover with a tea towel and let rise in a warm place for 45 minutes.
Preheat oven to 400 degrees, bake for 8-10 minutes until golden brown.
Remove from the oven and immediately brush paczkis with melted butter and then roll in sugar.
Use a pastry bag fitted with a round tip to squirt jam into doughnut, resist the urge to overfill as it will run out everywhere.
Maple-Glazed Sausages


Ingredients:
maple syrup, brown sugar, ground cinnamon

Directions:
In a large non-stick skillet, cook sausages until browned; drain.
In a bowl, mix together the syrup, brown sugar, and cinnamon.
Pour into the skillet.
Bring to a boil; cook and stir until sausages are glazed.
Bananas Foster Cheesecake


Ingredients:
graham cracker crust, fat free cream cheese, brown sugar substitute, dark brown sugar, cornstarch, ground cinnamon, fat free egg substitute, banana, light rum, vanilla extract

Directions:
Preheat oven to 350*F.
In a large bowl combine cream cheese, brown sugar, cornstarch and cinnamon.
Beat with an electric mixer until smooth.
Add egg whites, two at a time, mixing to combine after each addition.
Beat in puréed banana, banana schnapps, rum and vanilla extract.
Pour the cream cheese mixture over the crust.
Bake at 350ºF.
for 15 minutes.
Lower the temperature to 225ºF.
and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
(Do NOT do the"knife test"- it only made my cake crack ALL over] Remove the cake from the oven and run a knife around the inside edge of the pan.
Turn the oven off; return the cake to the oven for an additional 30 minutes.
(I didn't notice this step, but the cake turned out all right, but I'll be sure to remember this NEXT time!:] Chill, uncovered, overnight.
Enjoy as is or top with caramel sauce or even the REAL Bananas Foster!
Veggie Tofu Stir-Fry With Sesame Seeds Over Brown Rice


Ingredients:
firm tofu, reduced-sodium soy sauce, vegetable broth, water, brown rice, canola oil, olive oil, garlic, yellow onion, broccoli, button mushroom, water chestnuts, dried basil, dried oregano, ground black pepper, sesame seeds

Directions:
Place tofu in a colander and drain 10 minutes.
Pat dry with paper towels.
Place soy sauce in a shallow dish, add tofu, cover, refrigerate, and marinate 15 minutes, or up to 1 hour, turning once.
In medium covered saucepan, bring 2 cups vegetable broth or water to a boil.
Slowly stir in rice, cover, and reduce heat to low.
Simmer 40 minutes, or until all the water is absorbed.
Meanwhile, heat the oil in a wok, large skillet, or heavy saucepan over medium-high flame.
Add garlic and onion and sauté until onions are wilted, 1-2 minutes .
Add broccoli and red peppers, the remaining 1 1/4 cup broth or water, and cook, stirring frequently, 5 minutes.
Add mushrooms, water chestnuts, basil, oregano, and black pepper and continue to cook 2 more minutes, or until mushrooms are soft.
Addsesame seeds and the marinated tofu with soy sauce, and cook, stirring gently, until tofu is heated through, about 5 minutes.
Serve over the cooked rice.
Polenta Rounds With Black-Eyed Pea Topping


Ingredients:
olive oil flavored cooking spray, black-eyed peas, red onion, water, cayenne pepper, salt, diced tomato, fresh cilantro, light sour cream

Directions:
Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned.
Remove from heat, and keep warm.
Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates.
Remove from heat; stir in tomatoes and 3 tablespoons cilantro.
Spoon warm black-eyed pea mixture over polenta rounds.
top evenly with sour cream.
Sprinkle with remaining 1 tablespoons cilantro.
White Sangria


Ingredients:
white wine, brandy, cognac, orange, lemon, lime

Directions:
Wash the fruit before slicing.  Just a reminder.
Mix the wine, brandy or cognac, and sugar in a large clear pitcher.  Stir until sugar has disolved.
Add the fruit and stir.
Refrigerate a few hours to allow flavors to combine.
Before serving, top off with ice cubes.
Note:  orinal recipe calls for an inexpensive light wine such as pino grigio, sauvignon blanc, fume blanc, or California Chablis.  It states the chardonney is too robust.
Baileys Irish Cream Cake


Ingredients:
eggs, water, irish cream, instant chocolate pudding mix, Cool Whip

Directions:
Bake cake accoridng to directions.
while cake is still warm, poke holes in it and pour Bailey's over it.
Refrigerate covered for at least 3 hours.
In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder].
After the three hours, cut the cake into squares and layer at bottom of bowl.
Then add a layer of pudding then the candy then the Cool Whip.
Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
Cover and refrigerate until ready to serve.
Quick Chocolate Chip Sticky Buns


Ingredients:
butter, sugar, ground cinnamon, pecan pieces, maple syrup

Directions:
Preheat oven to 350°F  Place butter in 9-inch round cake pan; place pan in oven while preheating to melt butter.
Meanwhile, unroll dough on cutting board.  Combine sugar and cinnamon in small bowl; sprinkle over dough.  Sprinkle with chocolate chips.  Starting with short side, roll up dough jelly-roll style.  Cut into 8 slices with serrated knife.
Remove pan from oven.  Stir pecans and maple syrup into melted butter.  Arrange slices cut side down in pan, pressing gently into nut mixture.
Bake 20 minutes or until golden brown.  Immediately invert pan onto serving plate, scraping any nuts and butter mixture onto buns.  Serve warm.
Graham-Like Crackers


Ingredients:
sorghum flour, tapioca starch, buckwheat flour, teff flour, flax seed meal, baking powder, salt, cinnamon, dark brown sugar, shortening, vanilla extract, molasses, honey

Directions:
Preheat oven to 375°F.
Combine all the dry ingredients together (flours, flaxseed meal, baking powder, salt, cinnamon and sugar] in a medium bowl.
With a pastry blender or fork, incorporate the shortening into flour until the mixture has coarse crumbs.
Add the vanilla, molasses, honey and milk and mix to make a workable dough.
Between two pieces of parchment paper, roll out the dough to no thicker than ¼'". Place on a baking sheet and peel off the top paper.
Using a pizza cutter make cuts to form squares or rectangles.
Dock each cracker 2-3 times with a fork.
Bake for 25 minutes, or until browned.
Cool in the oven for 10 minutes, then cool to room temperature on the pan.
Triple Chocolate Ice Cream


Ingredients:
half-and-half, sugar, vanilla, salt

Directions:
In small saucepan, place 1/2 cup whipping cream, semisweet and unsweetened chocolate chunks.  Heat over medium low heat until chocolate melts, stirring frequently.  Remove from heat; set aside. (I have done this in the microwave on 70% power stirring after a minute and then every 20-30 seconds thereafter.].
In medium saucepan over medium heat, heat half and half until very hot but not boiling, stirring often.  Remove from heat; set aside. (I've also done this in the microwave for about a minute.].
In small bowl, combine sugar and cocoa powder; set aside.  Place egg yolks in mixer bowl and beat; gradually add sugar mixture and mix about 30 seconds or until well blended and slightly thickened.  Very gradually add chocolate mixture and half and half; mix until well blended.
Return half and half mixture to medium saucepan; stirring constantly, cook over medium heat until small bubbles form around edge and mixture is steamy.  Do not boil.  Transfer half and half mixture into large bowl; stir in remaining 1-1/2 cups whipping cream, vanilla, and salt.  Cover and chill thoroughly, at least 8 hours (I chill mine in the freezer for 2 hours, stirring after 1st hour and then every 15 minutes until 2 hours.].
Put the mixture into your ice cream maker and let it go to work. :] During the last 1-2 minutes of freeze time, add in the milk chocolate.  Immediately transfer ice cream into serving dishes or freeze in airtight container.  Enjoy!
Calamares a La Plancha


Ingredients:
extra virgin olive oil, Italian parsley, garlic clove, salt, fresh ground pepper

Directions:
Clean the squid, removing the outer purplish skin by rubbing under cold water.  Reserve tentacles.
Combine 3 tablespoons oil, the parsley and garlic with salt and pepper to taste in a bowl.
Heat remaining 3 tablespoons oil over high heat in frying pan.  Cook squid in batches, 2-3 minutes each, then cook tentacles, about 1 minute.
Serve squid very hot, drizzled with the parsley-garlic mixture.
Irish Soda Bread III
Category: breakfast-and-brunch
By Sharon Spencer

Irish Soda Bread for the bread machine. This recipe makes a wonderfully tasty loaf.

Ingredients:
1 ½ cups warm water (110 degrees F/45 degrees C)
2 tablespoons margarine
2 tablespoons white sugar
1 teaspoon salt
4 ¼ cups bread flour
2 tablespoons dry milk powder
3 teaspoons caraway seed
2 teaspoons active dry yeast
⅔ cup raisins

Directions:
Add ingredients in order suggested by your manufacturer. Select fruit bread or basic bread setting. Add raisins when indicated by your manufacturer.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 2 pound loaf

Calories: 185
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 35.9 g
Sugars: 6.1 g
Dietary fiber: 1.4 g
Protein: 5.5 g
Cholesterol: 0.2 mg
Sodium: 178.7 mg
Frankie's Meaty Lasagna


Ingredients:
ricotta cheese, egg, parsley, chorizo sausage, mozzarella cheese

Directions:
In a large bowl filled up with hot water from the tap (not boiling], place 6 lasagna noodles and soak for 20 minutes to soften.
In a medium mixing bowl, add ricotta cheese, egg and 1 tablespoons chopped parsley; stir to combine and set aside.
In a 15 ½ X 10 ½ baking dish lightly spray with cooking spray, spoon in enough pasta sauce to cover the bottom of the pan. Place the softened noodles side by side on the sauce. Repeat another batch of 6 noodles soaking in fresh hot water for 20 minutes.
Spread pasta sauce over the noodles before adding ½ pastrami, ½ capocollo and ½ chorizo. Add ½ the ricotta mixture, spreading evenly. Sprinkle on 1/3 Mozzarella and 1/3 Grana Padano. Place another layer of soaked noodles (soak the last 6 noodles in fresh hot water from the tap for 20 minutes] and repeat the same steps; spread pasta sauce, add the remaining cold meats, then the rest of the ricotta cheese mixture and sprinkle on another 1/3 of mozzarella and Grana Padano cheese. Preheat oven to 375ºF.
Finish with a layer of soaked noodles, pressing gently to compact the ingredients, giving more head space for the final toppings. Spread the pasta sauce evenly to cover the entire surface and sprinkle on the remaining cheeses. Sprinkle with remaining 1 tablespoons parsley.
Spray foil with cooking spray and cover the baking dish loosely. Transfer to the preheated oven and bake for 25 minutes. Carefully remove foil and bake an additional 25 minutes. Cool for 15 minutes before serving. Serves 12.
Banana Butter-Canning Recipe


Ingredients:
fresh lemon juice, maraschino cherry, sugar

Directions:
Measure 3 cups mashed bananas into a large saucepan., Add the lemon juice, cherries and sugar, mixing well., Bring to a rolling boil and boil hard for 1 minute, stirring constantly., Remove from heat and stir in the pectin., Mix well., Ladle into clean, hot sterile jars and seal., Process in a boiling water bath for 10 minutes for pints.
Roasted Garlic Soup
Category: soups-stews-and-chili
By Marian

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup.  You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Ingredients:
4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4  leeks, chopped
1  onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Directions:
Cut off top 1/4 inch of each garlic head.  Place in a small, shallow baking dish.  Drizzle olive oil over.  Bake at 350 degrees F (175 degrees C) until golden, about 1 hour.  Cool slightly.  Press individual garlic cloves between thumb and finger to release.  Chop garlic. Melt butter or margarine in heavy large saucepan over medium heat.  Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes.  Add flour and cook 10 minutes, stirring occasionally.  Stir in hot broth and sherry.  Simmer 20 minutes, stirring occasionally.  Cool slightly. Puree soup in batches in a blender or food processor. Return soup to saucepan, and add cream.  Simmer until thickened, about 10 minutes.  Add lemon juice to taste.  Season with salt and white pepper.  Ladle into bowls.  Garnish with chives.

Yields: 4 servings

Calories: 727.9
Fat: 54.9 g
Saturated fat: 27 g
Carbohydrates: 48.8 g
Sugars: 6.2 g
Dietary fiber: 3.7 g
Protein: 12.7 g
Cholesterol: 127.3 mg
Sodium: 936.8 mg
Cinnamon Banana Bread With Chia Jam


Ingredients:
bananas, cinnamon, salt, eggs, coconut oil, vanilla extract, baking soda, apple cider vinegar, fresh blueberries, raw honey, lemon juice

Directions:
For the banana bread:
Preheat oven to 180ºC and line a loaf tin with baking parchment and pour the mixture inches.
Whisk dry ingredients, then stir in all the wet ingredients using only ½ tbs maple syrup and mix until smooth. Alternatively throw everything into a food processor and blend until smooth.
Decorate the top with slices of excess banana and drizzle over the other ½ tablespoon of maple syrup to make a gloss.
Bake at 180ºC for 50 minutes.
Cool on a rack completely before turning out of the tin, slicing and eating.
*Tip - You could also top this with walnuts, goji berries, pumpkin seeds - or anything else that takes your fancy!*.
For the berry chia jam:
Mash the berries or blend them in a food processor.
Mix in the chia seeds,1 tbsp warm water and 1 teaspoon of the honey (and the vanilla extract and lemon juice, if using]. Stir well to stop clumps forming or make it straight in the jar and shake to mix.
Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed.
Taste and stir in a little more honey, if needed.
The Angel in Your Pantry Pasta Dinner


Ingredients:
angel hair pasta, olive oil, boneless skinless chicken breasts, onion, garlic cloves, dry white wine, asparagus, poultry seasoning, evaporated milk, parmesan cheese

Directions:
Cook pasta according to directions on package, drain and set aside covered.
Slice the chicken into thin strips while water is coming to a boil.
Heat oil in a frying pan over medium high heat, add chicken, cook 2 minutes or until golden brown and just cooked through, remove from pan and set aside.
Reheat frying pan over medium heat, may need to deglaze with a bit of water, add onion and garlic with a bit more oil if needed and cook until softened. Add wine and simmer 2 minutes, add asparagus, chicken stock, poultry seasoning, peas and evaporated milk, bring to a boil then reduce heat. Add chicken and pasta, stir and simmer 2 minutes or until heated through without overcooking.
Add salt and pepper to your liking.
Mix in the Parmesan. If desired sprinkle extra grated Parmesan cheese on top.