xiaoxl/recipe_data huggingface dataset:
Brown Bears
Category: bread
By cookinmomma

My kids love making these brown bear biscuits for breakfast whenever we go camping. They're super simple and no prep for mom!

Ingredients:
¼ cup ground cinnamon
1 cup white sugar
½ cup butter, melted
1 (10 ounce) can refrigerated biscuit dough

Directions:
Mix cinnamon and sugar together in a bowl. Pour melted butter into another bowl. Separate biscuits and form each piece of dough into a rope 4 to 5 inches long. Wrap the dough pieces around sticks. Hold sticks over campfire and slowly turn until the biscuit dough is browned and set, 8 to 10 minutes. Dip biscuits into melted butter and then into cinnamon sugar. Eat biscuits from sticks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 319.7
Fat: 16.3 g
Saturated fat: 8.5 g
Carbohydrates: 42.9 g
Sugars: 27.7 g
Dietary fiber: 2.1 g
Protein: 2.6 g
Cholesterol: 30.9 mg
Sodium: 431.7 mg
Rsc Crispy Wraps


Ingredients:
ground beef, ground pork, napa cabbage, carrots, cilantro, garlic cloves, soy sauce, phyllo pastry sheet, ketchup, rice vinegar, white vinegar, brown sugar, ginger, salt, cornstarch

Directions:
Heat frying pan add beef and pork and start to brown, when half way done add onions, garlic, sesame oil and chili oil.  When meat has browned well and cooked through add carrots and cabbage.  Fry for about 5 more minutes, then add cilantro and rice noodles and season with salt and pepper to taste.  Fry for only about 5 more minutes then drain off any liquid making sure your mixture is dry and not moist.
Let mixture cool all the way.  Have phyllo ready to go under a towel so it does not dry up.  Take one sheet of phyllo oil both sides, I use a brush to brush one side then flip over brush the other side, then fold the sheet in half, spoon mixture at along side one end of phyllo closest to you, then start to roll away from you very tightly.  Ends will remain open, once rolled cut into 3 pieces on an angle to give a nice edge.  Repeat until mixture is finished.  You don't want to use too much mixture but be a little generous.  Place on lightly greased baking sheet and bake in 400 degree oven for about 20 to 30 minutes or until golden brown.
Makes about 25 appetizers.
Dipping Sauce:
Combine all ingredients but the corn starch and heat. Meanwhile, mix corn starch with enough of the pineapple juice mixture to make a smooth paste. Return cornstarch mixture to pot and simmer until mixture is thick.  Makes about 1 1/2 cups.
Vienna Breakfast


Ingredients:
character(0]

Directions:
Preheat the oven to 350 degrees.
Wrap each vienna sausage with a biscuit and place on a cookie sheet that has been sprayed with non stick cooking spray.
Bake till biscuit is lightly browned, about 10 or 20 minutes.
Keep an eye on them so the bottom does not burn.
Portuguese Style Redskin Potato Salad With Tomatoes and Garlic


Ingredients:
onion, garlic cloves, olive oil, tomatoes, salt, cracked pepper, red wine vinegar, cilantro leaf

Directions:
In a skillet, saute the onion, and garlic until onion is translucent, 4-5 minutes or so.
Stir in the tomatoes, followed by the potatoes, along with the salt and pepper (amounts are really to suit your taste].
Cover, turn heat to low, for about 15 minutes, or as soon as the potatoes become tender.
Uncover, raise heat to medium, and cook down the sauce until thickened, and mostly cooked away.
Remove from heat, check the salt again, and add the cilantro and vinegar.
Serve at room temperature.
Amaretto Tiramisu


Ingredients:
cream cheese, granulated sugar, amaretto liqueur, vanilla extract, ladyfingers, confectioners' sugar

Directions:
Beat together cream cheese and sugar in medium-size bowl until light and creamy, 3 to 4 minutes. Beat in amaretto and vanilla.
Fold whipped topping into cream-cheese mixture.
Arrange half of ladyfingers in dish just large enough to hold them in one layer, such as a 9 x 9-inch casserole dish. Sprinkle with half the coffee. Top with half the cream-cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle with remaining coffee. Top with remaining cream-cheese mixture, smoothing the top. Sprinkle with remaining cocoa.
Cover and refrigerate at least 4 hours, or preferably overnight. Sprinkle with confectioners' sugar and sliced almonds.
Mozzarella Bruchettas


Ingredients:
French baguettes, oregano, parmesan cheese

Directions:
Slice baguettes into 1" pieces and place on platter.
Cut mozzarella balls in half and place 3 to 4 on each slice of bread to cover.
Top the mozzarella with sliced grilled red peppers.
Drizzle olive oil with fresh green basil, garlic, and sundried tomatoes with a spoon onto each bruchetta.
Sprinkle generously with Parmesean Cheese.
Shake on some Italian Seasoning and Oregano.
Cover and refrigerate until ready to serve.
You will get rave reviews!
Tortas
Category: world-cuisine
By Margo Hinkle

Delicious Mexican sandwiches that are so easy to make and eat!!

Ingredients:
4 (3 ounce) thin-cut beef round steaks
4  Mexican-style sandwich rolls (bolillos)
¼ cup sour cream, divided
1 (15 ounce) can pinto beans - drained, rinsed, and mashed - divided
2  avocados - peeled, pitted and sliced
2 large tomatoes, sliced
2  pickled jalapeno peppers, sliced into quarters lengthwise
2 cups shredded romaine lettuce, divided
1 cup chopped fresh cilantro, divided
1 cup crumbled queso fresco (Mexican fresh cheese), divided
1  lime, quartered

Directions:
Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness. Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 sandwiches

Calories: 770
Fat: 30.4 g
Saturated fat: 9.6 g
Carbohydrates: 91.9 g
Sugars: 6.1 g
Dietary fiber: 14.8 g
Protein: 35.5 g
Cholesterol: 56.5 mg
Sodium: 391 mg
Baked Apples


Ingredients:
granny smith apples, dark brown sugar, oats, cornmeal, pumpkin pie spice, water

Directions:
Pre-heat oven to 400 deg.
1. Mix the sugar, oats, cornmeal, spices and dried fruit in a bowl.
2. Stuff the mixture into the cavities in the apples.
3. Place in a 9x9 baking pan and add water, and whatever of the spice mixture didn't fit in the apples.
Bake for about an hour, checking periodically to make sure the water is not cooking away.
No-Cream Alfredo Sauce


Ingredients:
evaporated milk, powdered milk, butter, flour, parmesan cheese, milk, mushroom, chicken piece, pasta

Directions:
Shake together powdered and evaporated milks; set aside.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly.
Reduce heat; add parmesan cheese and garlic salt; stir until melted.
Thin sauce to desired consistency by stirring in up to one half cup milk.
Add optional mushrooms and/or chicken pieces; heat through and serve over hot pasta.
Quick Gumbo in Pastry Shells
Category: uncategorized
By Anonymous

Golden Pepperidge Farm® Puff Pastry Shells are filled with a Louisiana-style gumbo made with chicken, shrimp, kielbasa, green and red peppers and Campbell's® Condensed Cream of Celery Soup.

Ingredients:
1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells
1 tablespoon olive oil
1 small green pepper, chopped
1 small red pepper, chopped
1 teaspoon garlic powder
¼ teaspoon ground red pepper
1 (10.75 ounce) can  Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
2 tablespoons water
4 ounces diced cooked chicken
4 ounces cooked shrimp, shelled, deveined and coarsely chopped
4 ounces kielbasa, diced

Directions:
Bake the pastry shells according to the package directions. Remove from the baking sheet and cool on a wire rack. Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, red pepper, garlic powder and ground red pepper. Cook for about 5 minutes or until tender. Stir the soup, water, chicken, shrimp, and kielbasa into the skillet. Heat to a boil. Reduce the heat to low. Cook for 5 minutes. Spoon about 1/3 cup of the chicken mixture in each shell. Serve immediately.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 6 servings

Calories: 356.3
Fat: 24.6 g
Saturated fat: 7 g
Carbohydrates: 21.7 g
Sugars: 3.7 g
Dietary fiber: 2.8 g
Protein: 13.5 g
Cholesterol: 53.2 mg
Sodium: 779 mg
Lemon Cheesecake Bars
Category: desserts
By Susan Langlois

These creamy lemon cheesecake bars have a smoother texture than the usual custard texture of a boxed lemon bar mix. I just about died when I had them the first time. A good friend made them for another friend's birthday. I immediately asked her for the recipe as my Christmas present. She courteously obliged. They are the best!

Ingredients:
1 ½ cups shortbread cookie crumbs
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter
2 (8 ounce) packages cream cheese, softened
2 cups white sugar
4  eggs
4 tablespoons all-purpose flour
½ cup lemon juice
3 tablespoons lemon zest
½ teaspoon baking powder
4 teaspoons confectioners' sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil. Mix shortbread crumbs, flour, and brown sugar in a medium bowl. Cut in butter using 2 knives or a pastry blender until mixture resembles coarse crumbs. Press over the bottom of the prepared pan. Bake in the preheated oven for 15 minutes. Meanwhile, beat cream cheese and white sugar using an electric mixer until well blended. Add eggs and flour. Mix well. Blend in lemon juice, lemon zest, and baking powder. Pour filling over the crust. Bake in the preheated oven until center is set, 25 to 28 minutes. Let cool completely, at least 45 minutes. Refrigerate until well chilled, about 2 hours. Sprinkle with confectioners' sugar right before serving.

Prep time: 10 mins
Cook time: 40 mins
Total time: 3 hrs 35 mins
Yields: 1 9x13 pan

Calories: 411.3
Fat: 20.9 g
Saturated fat: 11.1 g
Carbohydrates: 52.6 g
Sugars: 36.2 g
Dietary fiber: 0.4 g
Protein: 6 g
Cholesterol: 95.5 mg
Sodium: 234.4 mg
Slice 'n' Bake Lemon Gems


Ingredients:
butter, confectioners' sugar, lemon peel, flour, cornstarch, confectioners' sugar, lemon juice, lemon peel

Directions:
In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
In a small bowl, combine icing ingredients. Spread over cookies.
Chicken Artichoke Tikka Masala


Ingredients:
olive oil, garlic clove, fresh ginger, kosher salt, black pepper, boneless skinless chicken thighs, light butter, tomato paste, garam masala, paprika, roma tomatoes, water, dried fenugreek leaves, half-and-half, fresh cilantro

Directions:
Combine grated garlic and ginger with 1 tablespoon of olive oil to make a Ginger-Garlic Paste .
In a large bowl, mix together yogurt, 3 tablespoons of Ginger-Garlic Paste, 1 teaspoon kosher salt, and 1/2 pepper. Cut any remaining fat from the chicken and toss to coat. Marinate about an hour, or in the refrigerator up to overnight.
Place a large skillet over medium heat and add 2 teaspoons of olive oil and butter. When the butter has melted, add the remaining Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
Add the tomatoes and remaining salt and stir into the mixture in the skillet. Cook for about 2 minutes, then add 1 cup of water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes.
Heat your gas grill or grill pan to medium-high heat. Lightly brush the grill with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce].
Use an immersion blender and process sauce until smooth. Bring back up to a boil. Add the chicken and fenugreek leaves (use a grinder and pulse for a few seconds before adding]. Take the heat down to a simmer and cook for about 10 minutes. Add half-and-half and stir through.
Garnish with minced fresh cilantro, and serve over basmati rice with naan bread.
Shrimp Evil  Jungle Prince


Ingredients:
green beans, bamboo shoot, water chestnut, shrimp, bell pepper, coconut milk, fish sauce, soy sauce, lemongrass, lime juice, lime zest, basil, cabbage

Directions:
heat oil add chili and lime zest., add green bean., add bell pepper, add lemon grass., add bamboo and water chestnuts., add corn., add shrimp., add mushrooms, add coconut milk, add soy sauce, add fish sauce add lime juice, cook just til shrimp is pink, pour over cabbage top with basil.
Sweet Honey French Bread
Category: bread
By Michele

This is a French bread that has a light, crispy crunch, and a sweet flavor!  I like to drizzle honey over the bread while it is baking.  Mmmmm. Yummy!

Ingredients:
¾ cup water
2 teaspoons honey  (Optional)
2 teaspoons olive oil
⅔ teaspoon salt
⅔ teaspoon white sugar
2 cups bread flour
1 ½ teaspoons active dry yeast
1 tablespoon honey  (Optional)

Directions:
Add to your bread machine per manufacturer instructions. While bread is baking, drizzle with honey if desired.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 100.9
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 19.5 g
Sugars: 2.8 g
Dietary fiber: 0.7 g
Protein: 2.9 g
Sodium: 130 mg
Rosemary Chicken Salad


Ingredients:
celery, mayonnaise, sour cream, fresh rosemary

Directions:
Add the chicken and celery to a mixing bowl; toss to combine.
In a smaller bowl, add the mayonnaise, sour cream, and rosemary; stir to blend.
Spoon mayo mixture onto chicken mixture; stir gently to distribute.
Season to taste with salt and pepper.
Chill in the refrigerator 4-6 hours before serving.
Russian Cheese Salad
Category: appetizers-and-snacks
By MOJOKADO

This recipe was the favorite of the Russian dishes served at our wedding. Simple, tangy and can be used more than a side dish. Serve on top of bread or crackers, or spoon onto tomato slices for a more low-carb option.

Ingredients:
3 cups shredded mozzarella cheese
2 tablespoons mayonnaise
3 cloves garlic, pressed

Directions:
In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 134.1
Fat: 9.5 g
Saturated fat: 4.7 g
Carbohydrates: 1.7 g
Sugars: 0.5 g
Protein: 10.4 g
Cholesterol: 28.4 mg
Sodium: 282.1 mg
Double-Stuffed Potatoes


Ingredients:
baking potatoes, butter, margarine, onion, sharp cheddar cheese, sour cream, reduced-fat sour cream

Directions:
Microwave scrubbed and pierced potatoes on high for about 10 minutes.  Longer if necessary, especially if you do  not have a rotating plate.
Melt butter , add onion, cook for about 5 minutes, or until just starting to turn tender.
Slice off potato tops.
Scoop out potatoes, making sure not to break or pierce the skin.  Place pulp in bowl.
Mash pulp, add onion, 1/2 cup of the cheddar cheese, sour cream, chives, salt and pepper.
Mix together.
Spoon mixture evenly into potato skin bowls.
Sprinkle with remaining cheese.
Place in casserole and bake at 350 degrees, for about 10 minutes.  Should be thoroughly heated through.
Sausage, Roasted Red Pepper, and Spinach Torta Rustica


Ingredients:
baguette, butter, Fontina cheese, eggs, heavy whipping cream, kosher salt, ground black pepper

Directions:
Preheat oven to 350 degrees.  Butter 8x8 inch baking dish.  Place 8 baguette slices in bottom of dish; press 2 baguette slices onto each side.
Melt 1 tablespoon butter in large pot over medium-high heat.  Add spinach, toss until just wilted, about 3 minutes.  Transfer spinach to strainer; cool.  Squeeze spinach dry.  Transfer to medium bowl.
Heat same pot over medium-high heat.  Add sausage, saute until cooked through, breaking up, about 7 minutes.  Mix into spinach; mix in 1 cup cheese and peppers.  Spread atop baguette slices in bottom of dish.
Whisk eggs in medium bowl to blend.  Whisk in last 4 ingredients.  Pour over spinach mixture and stir lightly with fork to distribute evenly.  Sprinkle remaining 1/2 cup cheese over top.
Bake torta until puffed up and golden and center is set, about 55 minutes.  Remove from oven and let rest 15 minutes before serving.
Glazed Zucchini


Ingredients:
zucchini, water, dried oregano, unsalted butter

Directions:
Place all squash into a medium sized pot with water and vinegar, over medium high heat. Bring just to a boil; cover, and reduce heat to medium. Cook 10 minutes.
Uncover; add oregano and raise heat to medium high. Allow water to boil away, and the vinegar to reduce to a glaze for the squash, app. 5-7 minutes. When glazed to a rich brown color, add the butter.
Turn squash to coat with butter; season with salt and pepper. Serve.
Garlic Grilled Chicken Kabobs


Ingredients:
chicken breast halves, lime juice, garlic cloves, ground cumin, dried oregano, salt

Directions:
"Flatten chicken breasts to 1/4" and cut into 1" strips.  Place in a shallow container.  Combine next 7 ingredients, mixing well.  Pour over chicken, cover and chill 1 - 2 hours.  Thread chicken onto skewers.  Cook over medium heat 6 - 8 minutes or until done, turning occasionally and basting with remaining marinade.  Serve with additional picante sauce for dipping if desired."
Sous Vide Flank Steak
Category: uncategorized
By Bibi

Sous vide is a cooking method that uses circulating, temperature-controlled water around food enclosed in a leak-proof plastic bag. Over time, the food reaches the same temperature as the water, but since it doesn't come in contact with direct heat, it doesn't dry out, and it's much harder to overcook. This recipe gives instructions for cooking a flank steak with a sous vide circulator, with a quick sear after the water bath. Because the temperature is controlled, you can complete other tasks in the 90 minute cook time.

Ingredients:
½ cup chopped onion
2 tablespoons minced fresh rosemary
2 tablespoons minced garlic
1 tablespoon extra-virgin olive oil
1 tablespoon good quality balsamic vinegar
1 tablespoon Worcestershire sauce, or to taste
1 (1 pound) flank steak, cut in half
salt and freshly ground black pepper, to taste

Directions:
Fill the water bath container, position circulator, and preheat to 130 degrees F (54 degrees C) according to manufacturer recommendations. Combine onion, rosemary, garlic, olive oil, balsamic vinegar, and Worcestershire sauce in a blender or small food processor; pulse ingredients until smooth. Pat flank steak pieces dry with paper towels and season with salt and pepper. Spread onion mixture on both sides of the flank steaks. Place each seasoned flank steak in a 2-quart zip-top freezer bag, squeeze out all the air, and seal the bags. When the bath has reached 130 degrees, place bags in the water bath. Secure bags to the side of the bath, so they will not overlap each other or come in contact with the circulator. Alternatively, use a rack in the bottom of the bath to hold the sealed bags. Bags should be in the circulating 130 degree F (54 degrees C) bath for 1 hour and 30 minutes. About 5 minutes prior to the end of the cook time, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. When the cook time is complete, remove flank steak from the bags and place on a broiler pan. Broil in the preheated oven until they reach the desired browning, about 3 minutes per side. Remove from oven and tent with aluminum foil for 5 to 10 minutes. The broiler and the foil tent will allow the internal temperature to rise to 145 degrees F (63 degrees C), or medium doneness, when tested with an instant read thermometer. Slice steak across the grain of the meat into thin slices for serving. Season with additional Worcestershire sauce, if desired.

Prep time: 10 mins
Cook time: 1 hr 36 mins
Total time: 1 hr 51 mins
Yields: 4 servings

Calories: 151.5
Fat: 8.1 g
Saturated fat: 2.4 g
Carbohydrates: 4.8 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 14.2 g
Cholesterol: 25.2 mg
Sodium: 70.6 mg
Super Easy No-Cook Pizza Sauce


Ingredients:
Italian-style diced tomatoes, dried basil, dried oregano, garlic

Directions:
Place all ingredients in a food processor or blender and process until the mixture is somewhat smooth (a few chunks are nice].
Use with store-bought pizza dough, Boboli bread, or your own homemade pizza dough, and top and bake as normal.
Moist Most Delicious Redvelvet Cup Cakes With Sizzling Frosting


Ingredients:
butter, white sugar, eggs, buttermilk, mayonnaise, vanilla extract, baking soda, distilled white vinegar, all-purpose flour, salt, flour, milk, real butter, sugar, vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C]. Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, mayonnaise, oil, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
For the FROSTING.
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Smash any flour lumps with a rubber spatula to keep mixture smooth Keep cooking mixture until it resembles thick pudding, almost a paste-like consistency. Now here is where it gets exciting Beat on med-high until it comes together and becomes light and fluffy.  It can take anywhere from 5-10 minutes.
It will transform from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.  If the time has passed and it still looks like a hot mess, just keep on beating and it should eventually come together.  Feel the mixture between two fingers to see if the sugar granules have dissolved; if not, just beat a little longer. Now add the mountain dew/7up and stir again. Put it in the fridge for at least 30 minute Than it will be ready decorate your delicious cup cakes.   It is such a delight, you won't want to look any further for recipes.