xiaoxl/recipe_data huggingface dataset:
High-Altitude Challah
Category: bread
By greeny4444

I make this challah for my family and family gatherings in Colorado, and it turns out beautifully each time. I hope you enjoy it as much as my family does! If you'd like, sprinkle poppy or sesame seeds before baking, but we never do.

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
3 tablespoons white sugar, divided
2 (.25 ounce) packages active dry yeast
2  eggs
2  egg yolks
¼ cup milk, or as needed
¼ cup butter or margarine, melted
1 ½ teaspoons salt
3 ½ cups all-purpose flour
1  egg

Directions:
Combine the warm water, 1/2 teaspoon of sugar and the yeast in a measuring cup. Let stand until the yeast dissolves and starts to foam, 5 to 10 minutes. In a large bowl, beat 2 eggs. Put the egg yolks in a measuring cup and add enough milk to equal 1/3 cup with the yolks in it. Pour this in with the eggs and then stir in the yeast mixture, butter, salt and remaining sugar. Gradually mix in the flour until the dough is firm enough to handle. Knead the dough on a floured surface until the dough does not stick to your hands. You will probably use more flour while kneading. Place the dough into an oiled bowl and turn to coat. Cover and let rise until doubled in size, about 1 hour. Cut the dough into 3 or 4 even portions and roll into long ropes. Braid and tuck the ends under. Place the loaf on a baking sheet and cover loosely with plastic wrap. Set in a warm place to rise. Bread is ready to bake when your finger leaves an impression in the dough. Preheat the oven to 350 degrees F (175 degrees C). Whisk the remaining egg in a cup with a fork. Brush onto the loaf. This will give the bread a lovely golden color and delicious crust. Bake until the loaf is golden and the loaf sounds hollow when tapped on the bottom, about 35 minutes. Remove from the baking sheet and cool on a wire rack.

Prep time: 2 hrs 45 mins
Cook time: 35 mins
Total time: 3 hrs 20 mins
Yields: 1 braided loaf

Calories: 181.1
Fat: 5.4 g
Saturated fat: 2.7 g
Carbohydrates: 27.3 g
Sugars: 3.1 g
Dietary fiber: 1.1 g
Protein: 5.5 g
Cholesterol: 78.2 mg
Sodium: 291.8 mg
Ginger Cilantro Green Shake


Ingredients:
cilantro, cucumber, lime, ginger, pineapple

Directions:
In a blender, combine cilantro, cucumber, lime juice (and a little water if needed to help blend].
Blend in ginger and pineapple until smooth.
Pour into a big glass.
Sip slowly like wine, to help with digestion.
Colonial Pumpkin Bars With Cream Cheese Frosting


Ingredients:
butter, sugar, pumpkin puree, eggs, flour, baking powder, cinnamon, baking soda, salt, nutmeg, pecans, cream cheese, butter, powdered sugar, vanilla

Directions:
Cream butter and sugar together.  Blend in pumpkin and eggs.  Mix in remaining ingredients.
Spread in a greased 10x15 pan.
Bake in a preheated 350 degree oven for 25-35 minutes.
When cooled, frost with cream cheese frosting.
For frosting.
Blend cream cheese and butter until well blended.  Gradually add powdered sugar and beat until smooth.  Blend in vanilla.  Frost bars with frosting when they are cooled.
Easy, Breezy, Cheesy Stuffed Bread (Domino's® Copycat Recipe)
Category: appetizers-and-snacks
By Shannon Stone

This cheesy stuffed bread is crispy on top, chewy inside and very cheesy, but beware... it's very dangerous. You can get addicted! I fell in love with this particular side from Domino's® and have been searching for a comparable recipe. After some trial and error I figured out one that is pretty darn close and won't cost me $12 for food, delivery fee, and tip when the craving is overwhelming late at night and my toddler is fast asleep. Serve with marinara sauce.

Ingredients:
1 (11 ounce) package refrigerated French bread dough (such as Pillsbury®)
¼ cup melted butter, divided
1 tablespoon cornmeal
1 cup shredded mozzarella cheese
1 cup shredded Mexican cheese blend
1 cup shredded Cheddar cheese
1 tablespoon freshly grated Parmesan cheese
1 tablespoon shredded Cheddar cheese
1 pinch dried parsley
1 pinch garlic powder
1 pinch onion powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking sheet. Roll dough out into a large rectangle on a flat work surface. Brush with 3 tablespoons melted butter and sprinkle with cornmeal. Flip dough over and scatter mozzarella cheese, Mexican cheese blend, and 1 cup Cheddar cheese on top. Fold the dough in half and press edges together with your fingers to seal. Brush remaining 1 tablespoon butter over dough and lightly sprinkle with Parmesan cheese, 1 tablespoon Cheddar cheese, dried parsley, garlic powder, and onion powder. Make shallow cuts 1 inch apart across the top with a knife, so that you can easily pull the bread apart after baking. Bake in the preheated oven until bread is golden brown and cheese is bubbly about 25 minutes. Cool 5 minutes before pulling strips apart.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 419.8
Fat: 26.5 g
Saturated fat: 17 g
Carbohydrates: 25.7 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 19.4 g
Cholesterol: 75.9 mg
Sodium: 810.3 mg
Black Bean and Corn Quesadillas
Category: world-cuisine
By EFasse

My vegetarian husband goes crazy over these every time!  They are really cheesy, a little bit spicy, and a little bit sweet.  Feel free to play around and add chicken or veggies, if you desire.  Don't forget the salsa and sour cream!

Ingredients:
2 teaspoons olive oil
3 tablespoons finely chopped onion
1 (15.5 ounce) can black beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
1 tablespoon brown sugar
¼ cup salsa
¼ teaspoon red pepper flakes
2 tablespoons butter, divided
8 (8 inch) flour tortillas
1 ½ cups shredded Monterey Jack cheese, divided

Directions:
Heat oil in a large saucepan over medium heat.  Stir in onion, and cook until softened, about 2 minutes.  Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well.  Cook until heated through, about 3 minutes. Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 small quesadillas

Calories: 363
Fat: 14.5 g
Saturated fat: 7 g
Carbohydrates: 45.6 g
Sugars: 3.2 g
Dietary fiber: 6.3 g
Protein: 13.9 g
Cholesterol: 26.5 mg
Sodium: 732.5 mg
Shrimp Spread II
Category: appetizers-and-snacks
By joan

This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.

Ingredients:
1 (8 ounce) package cream cheese, softened
2 cups shredded Cheddar cheese
2 (4.5 ounce) cans shrimp, rinsed and drained
4 tablespoons mayonnaise
2 tablespoons minced onion
1 teaspoon prepared horseradish
½ teaspoon dried dill weed
1 dash vinegar-based hot pepper sauce
1 teaspoon lemon pepper
½ teaspoon paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium-size mixing bowl, combine cream cheese, Cheddar cheese, shrimp, mayonnaise, onion, horseradish, dill, and hot pepper sauce. Pour mixture into an 8x8 inch baking dish. Sprinkle with lemon pepper seasoning and paprika. Bake at 350 degrees F (175 degrees C) for 25 minutes; or until the mixture is bubbly.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 15 servings

Calories: 160.9
Fat: 13.5 g
Saturated fat: 7 g
Carbohydrates: 1.1 g
Sugars: 0.3 g
Dietary fiber: 0.1 g
Protein: 8.9 g
Cholesterol: 63.2 mg
Sodium: 219.9 mg
Seven Layer Dip II
Category: appetizers-and-snacks
By Dinah

My mom's Seven Layer Dip is a big hit at all small gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.

Ingredients:
2  avocados - peeled, pitted and diced
1 ½ tablespoons fresh lime juice
¼ cup chopped fresh cilantro
¼ cup salsa
garlic salt to taste
ground black pepper to taste
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
4  roma (plum) tomatoes, diced
1 bunch green onions, finely chopped
1 (16 ounce) can refried beans
2 cups shredded Mexican-style cheese blend
1 (2.25 ounce) can black olives - drained and finely chopped

Directions:
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper. In a small bowl, blend the sour cream and  . In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 cups

Calories: 41.6
Fat: 2.9 g
Saturated fat: 1.4 g
Carbohydrates: 2.8 g
Sugars: 0.4 g
Dietary fiber: 1 g
Protein: 1.5 g
Cholesterol: 5.2 mg
Sodium: 92.3 mg
Seafood Cakes


Ingredients:
raw shrimp, onion, garlic clove, green onions, mayonnaise, egg, dried parsley, dill, salt, pepper, olive oil, unsalted butter

Directions:
Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
Saute onion & garlic then remove to cool.
If fish was frozen, squeeze “gently” to remove excess water.
If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
Dice fish & shrimp into peanut size chunks.
Combine all ingredients & mix gently just until well blended.
Shape the mixture into 6 fat crab cakes & shape into discs.
Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
Put the crab cakes with the top (dry] side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C].
Lime Butter


Ingredients:
butter, lime zest, lime, juice of, salt

Directions:
Let butter soften to room temperature., Beat in other ingredients., Pack butter into molds or crocks or form balls with a melon baller., Chill for at least 3 hours before serving., Can be stored for upto 1 month in the refrigerator or 3 months in the freezer.
Breakfast Bake


Ingredients:
smoked ham, eggs, milk, black pepper, colby cheese, parmesan cheese, low-moisture part-skim mozzarella cheese

Directions:
Heat oven to 350 degrees.
Unroll dough in 13x9-inch baking dish, press to cover bottom of dish, firmly pressing holes and seams together to seal.
Sprinkle ham over crust.
Beat eggs, milk and pepper with whisk until blended, pour over ham.
Top with cheeses.
Bake 25 minutes or until center is set.
Even Easier Chicken Broccoli  or Spinach Alfredo


Ingredients:
alfredo sauce, half & half light cream, fresh garlic cloves, olive oil, parmesan cheese, fresh broccoli florets, fresh spinach, salt, fresh coarse ground black pepper

Directions:
Lightly brown the garlic in the olive oil.  Add chicken, salt and pepper and mix well.
Mix in jar of Alfredo and heat until slightly bubbly.  Fill empty jar with 1/2 and 1/2, cap and shake then add to chicken mixture stirring thoroughly until bubbly.
Finally add your vegetable and cook to desired doneness of veggie.  Add one cup of cheese to sauce, mix until melted and pour on pasta.  Mix pasta with chicken mixture well and then top with rest of cheese.  Enjoy!
Roasted Chicken With Pecans and Cranberries


Ingredients:
unsalted butter, fresh thyme, whole chicken, salt, fresh ground black pepper, fresh cranberries, sugar, red wine vinegar

Directions:
Preheat oven to 375°F  Place the pecans on a baking sheet and place in the oven. Roast until they are browned, 5 to 8 minutes. Remove from the oven to cool; set aside.
Combine butter, ¼ cup pecans and thyme leaves in a small dish.
Loosen skin from breast and legs of chicken.  Place ½ of butter mixture in a thin layer under the skin.  Rub the oil on the outside of the chicken. Season the outside and inside cavity with salt and pepper.   Arrange the chicken, breast side up, in a roasting pan with a rack.  Roast for 55 to 60 minutes or until the juices from the thickest part of the thigh run clear and a meat thermometer inserted at that point registers 165°F  Remove from the oven and allow to rest 10-15 minutes before carving.
Prepare the cranberry relish: While the chicken is cooking, combine the cranberries, sugar, orange juice and ½ cup water in a medium saucepan, bring to a simmer over medium heat and cook until the cranberries start to burst, 8-10 minutes.  Strain the cranberries out and reduce the cooking liquid for 2-3 minutes over medium heat or until it becomes syrupy. Stir in the red wine vinegar.  Pour the liquid over the cranberries and stir in ¼ cup pecans.
Arrange the dish:  Melt the remaining butter mixture in the microwave on HIGH heat for 20 to 30 seconds.  Carve the chicken into pieces and pour a little of the pecan butter on each pieces and arrange them on a platter with the cranberry relish.  Sprinkle with remaining ¼ cup pecans. Serve immediately.
Pumpkin Pie-Oat Flour Muffins
Category: bread
By Lauren Munos Wylie

I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.

Ingredients:
1 ½ cups oat flour
½ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup pumpkin puree
2  eggs
½ cup honey
¼ cup unsweetened applesauce
¼ cup vegetable oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners. Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined. Spoon batter into the prepared muffin tin, filling cups 3/4 full. Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 186
Fat: 6.6 g
Saturated fat: 1.2 g
Carbohydrates: 31.3 g
Sugars: 21.8 g
Dietary fiber: 2 g
Protein: 2.9 g
Cholesterol: 31 mg
Sodium: 205.8 mg
Homemade Butter


Ingredients:
heavy whipping cream, salt

Directions:
Whip the cream on high until solid and yellow in color.
Squeeze the butter against the side of the container to remove the buttermilk. Drain and rinse the butter and squeeze until the water runs clear.
Add salt to taste. Refrigerate until you're ready to use.
Salmon, Couscous and Dill Parcels


Ingredients:
water, couscous, zucchini, lemon zest, lemon juice, dill, spring onions, green olives, black pepper, filo pastry, salmon fillets, poppy seed

Directions:
Preheat oven to 190C (fan forced].
Line a baking tray with baking paper.
Put stock and water in a small saucepan and bring to the boil over a medium heat.
Remove pan from the heat and add couscous and cover and set aside for 3 minutes.
Using a fork, separate the grains and then trasfer to a medium bowl and set aside for 10 to 15 minutes to cool slightly.
Add succhini, lemon zest, lemon juice, dill, shallot and olives to the couscous and season with pepper and toss to combine.
Place 1 pastry sheet on a dry surface and spray with cooking spray and then top with another pastry and repeat this process until all 4 sheets are used.
Cut pastry stack in half crossways.
Spoon couscous mixture onto centre of each pastry stack and top with salmon.
Fold in sides of pastry and roll up and  put pastry seam side down ont he baking tray.
Spry with cooking spray and sprinkle with poppy seeds or sesame seeds, if you like.
Bake for 15-20 minutes or until pastry is golden brown and the salmon is just cooked.
Serve the parcels with the suggested steamed broccoli and snow peas or a simple green salad.
Pesto Tortellini Salad


Ingredients:
pesto sauce mix, water, olive oil, pine nuts, mayonnaise, parmesan cheese

Directions:
Prepare pesto mix according to package directions. Do this first so the pesto will cool while the pasta is cooking.
Prepare frozen tortellini according to package directions.
Mix prepared pesto and tortellini together. Chill for 1/2 hour.
Add mayonnaise, parmesan and pine nuts.
Mix well and chill at least 2 hours or overnight. It's really best when made a day ahead.
Cinnamon Crisp Cookies


Ingredients:
flour, baking soda, baking powder, salt, cinnamon, quick oats, quick oats, pecans, shortening, sugar, molasses, vanilla, egg

Directions:
Preheat oven to 350°F  Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans.  Set aside.
Cream together shortening & sugar until light & fluffy.  Add molasses, vanilla, and egg to creamed mixture; beat well.
Stir in dry ingredients until blended.  Drop in small spoonfuls on ungreased cookie sheets.  Press flat with fork or glass dipped in sugar.
Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.
5 Star Chicken Pot Pie


Ingredients:
flour, poultry seasoning, onion, carrot, butter, chicken, milk

Directions:
Prepare 4 frozen buttermilk biscuits.
Meanwhile in a large jar shake  up the chicken stock,milk,flour,and the seasoning.
Cook the carrots and onions with butter in a sauce pan for 3 minutes.
Pour the milk mixture into the onion mixture and turn down the heat.
Let the mixture thicken for 6 to 8 minutes.
Stir in the sliced chicken and the green beans.
Let it heat for 5 minutes.
Put the mixture in between the 2 biscuits.
Meatloaf Florentine


Ingredients:
lean ground beef, frozen chopped spinach, dried basil, garlic, mozzarella cheese

Directions:
Preheat oven to 350°F, In a large bowl, mix together all ingredients., Place mixture into a 9x5 loaf pan that has been coated with nonstick spray., Bake for about 1 hour or until done.
Teriyaki Salmon Skewers


Ingredients:
soy sauce, hoisin sauce, rice vinegar, garlic clove, salmon fillet, green onion, toasted sesame seeds

Directions:
Whisk together soy and hoisin sauces, vinegar and garlic in a bowl.
Slice salmon fillet across the grain into thin strips. Add to soy mixture and let stand for 15 minutes, turning occasionally.
Thread each salmon strip onto small metal or soaked wooden skewers. Place skewers on baking sheet and broil, turning and basting with marinade once, for about 4 minutes or until golden and fish flakes easily when tested. Alternatively, cook skewers on oiled grill pan on grill.
Before serving, sprinkle with green onion and sesame seeds, if using.
Lemon Blueberry Scones
Category: bread
By Kim's Cooking Now

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1  lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside. Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients. Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened. Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream. Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes. Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 8 scones

Calories: 347.9
Fat: 19.4 g
Saturated fat: 11.8 g
Carbohydrates: 39.9 g
Sugars: 14.2 g
Dietary fiber: 1.3 g
Protein: 4.7 g
Cholesterol: 79.2 mg
Sodium: 332.3 mg
Queso Blanco Dip (White Cheese Dip)


Ingredients:
American cheese, diced green chilis, cold water, cayenne pepper

Directions:
Toss all ingredients into a large microwave-safe bowl. Microwave on high for 5 minutes, stopping to stir after every minute. The mixture might seem watery during the first few stirs, but should come together as a nice runny dip after all the cheese is melted.
Serve immediately as a dip with tortilla chips or as a sauce over your favorite Mexican dish.
*Recipe Note: White American cheese is found at most deli counters in your local grocery store.
*Reheat Instructions: Store any leftover cheese dip in the fridge. Reheat in the microwave, stirring every 30 seconds until creamy and hot.
Spanish Lemon Cake


Ingredients:
eggs, milk, canola oil, sugar, self-raising flour, lemon, rind of

Directions:
Combine sugar and eggs.
Add lemon rind, then oil.
Fold in the flour alternatively with the milk.
Bake in a 23cm round or similar size square cake tin at 180 degree celsius oven for about 40 minutes or until skewer comes out clean. (I usually make this in double quantity and bake it in a large rectangular pan about 30cm x 25cm.]
Check after 40 minutes and see if it needs longer.
Kielbasa Chicken Kabobs


Ingredients:
cider vinegar, canola oil, sugar, soy sauce, garlic powder, boneless skinless chicken breasts, smoked kielbasa, Polish sausage, pineapple chunks, green peppers, grape tomatoes, red onions

Directions:
In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat. Refrigerate for at least 2 hours.
On 16 metal or soaked wooden skewers thread all the meat, pineapple and veggies.
Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.
Cherry Delight


Ingredients:
graham crackers, margarine, sugar, eggs, vanilla, cream cheese, cherry pie filling

Directions:
Mix the graham crackers and margarine together and press into a 13 x9 pyrex dish. (To crush the crackers, you could place them all in a ziploc bag and use a rolling pin. Then add the margarine right to the bag and pour the mixed contents into the dish].
Blend the sugar, eggs, vanilla, and cream cheese. Pour the mixture into the graham cracker crust.
Bake 15 minutes at 350 degrees.
Cool and spread the cherry pie filling over cheese mixture. (opt].
Chill 24 hours (opt].