xiaoxl/recipe_data huggingface dataset:
Cucumber and Tomato Salad in Garlic Yogurt Dressing


Ingredients:
cucumber, tomatoes, green onions, of fresh mint, fresh parsley, lemon juice, garlic, plain low-fat yogurt, black pepper

Directions:
Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together., Pour over cucumber and tomato mixture and stir., Serve within an hour for best taste.
Bake Gingerbread With a Twist


Ingredients:
egg, unsalted butter, brown sugar, molasses, cornstarch, ginger, nutmeg, clove, salt, milk

Directions:
1. Preheat oven to 375°F (190°C].
2. Bake one pie shell according to package directions. Remove the second pie shell from the foil pan and place on a lightly floured work surface. Using a 2” (5 cm] gingerbread man-shaped cookie cutter, cut 8-10 pieces and place on a parchment paper-lined baking sheet. Brush lightly with egg and bake for 10 minutes or until golden brown. Remove from the oven and cool.
3. Heat butter and brown sugar in a small saucepan over medium heat, stirring occasionally until bubbly. Whisk in cream and molasses and stir until it begins to simmer.
4. Whisk together egg yolks, cornstarch, spices and salt in a small bowl. Slowly add a small amount of the hot mixture into the egg mixture, stirring constantly. Add the egg mixture back into the hot cream mixture and continue to stir over medium heat until thickened and just starting to boil.
5. Pour the filling into the baked pie shell. Cover the surface with plastic wrap directly on the filling and chill until set, at least four hours.
6. Decorate the gingerbread man pastry shapes with icing. Arrange shapes on top with whipped topping just before serving.
Chicken and Broccoli Braid


Ingredients:
chicken meat, red bell pepper, cheddar cheese, dried dill weed, fresh broccoli, garlic, mayonnaise, salt, onion

Directions:
Preheat oven to 375 degrees.
In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
Unroll crescent roll dough, and arrange flat on a medium baking sheet.
Pinch together perforations to form a single sheet of dough.
Using a knife or scissors, cut 1 inch wide strips in towards the center, with the cut strips forming a fringe down each side.
Spread the chicken mixture along the center strip.
Fold the side strips over chicken mixture, alternating strips from each side.
Pinch or twist to seal.
Brush braided dough with the egg white.
Bake in the preheated oven 25-28 minutes , or until golden brown.
Swiss Cheese Salad


Ingredients:
green onion, celery, green pepper, stuffed green olive, red wine vinegar, Dijon mustard, lettuce, swiss cheese

Directions:
In a small bowl, combine the onions, celery, green pepper and olives.
In another bowl, whisk together the oil, vinegar, mustard, salt and pepper.
Pour over vegetables and refrigerate several hours or overnight.
Just before serving, place the lettuce in a large salad bowl; add the cheese and dressing with vegetables.
Toss lightly.
Egyptian Lentil Soup


Ingredients:
red lentils, dried lentils, onion, tomatoes, garlic, butter, onion, ground cumin, salt, black pepper, lemon

Directions:
Wash the lentils in a large sieve or colander set under cold running water, until the draining water runs clear.
In a heavy 4 to 5 quart saucepan, bring the stock to a boil over high heat. Add the lentils, onion, tomato and garlic, reduce the heat to low, and simmer partially covered for 45 minutes, or until the lentils are tender.
Meanwhile, in a small skillet, melt 1 tablespoon of the butter over moderate heat. When the foam begins to subside, add the chopped onions and, stirring frequently, cook for 10 minutes, or until they are soft and deeply browned. Set aside off the heat.
Puree the soup through a food mill or pour the entire contents of the saucepan into a sieve set over a deep bowl and force the ingredients through with the back of a large spoon, pressing down hard on the vegetables before discarding the pulp. Return the soup to the saucepan and, stirring constantly, cook over low heat for 3 or 4 minutes to heat through. Stir in the cumin, salt and pepper, and taste for seasoning. Just before serving, stir in the remaining.
3 tablespoons of butter.
To serve, ladle the soup into a heated tureen, sprinkle lightly.
with the reserved browned onions and serve the lemon wedges separately.
Smoky Sausage Soup


Ingredients:
canola oil, smoked sausage, beef broth, barley, crushed red pepper flakes, garlic powder, ground black pepper

Directions:
In a large dutch oven over medium heat, sauté onion and smoked sausage until meat is lightly browned.
Add broth and barley bring to a boil.
When broth/barley mixture reaches a boil,add veggies and seasonings.
Return to a boil and turn heat down to a simmer and cover.
Simmer soup until barley is tender about 25 to 30 minutes.
At this point taste and adjust seasonings if needed.
Eat and enjoy.
Straciatella Soup  (Italian Egg Drop Soup)


Ingredients:
chicken broth, eggs, parmesan cheese, Italian parsley

Directions:
Bring stock to a boil in a large saucepan., Beat together eggs, Parmesan cheese and parsley in a bowl., Reduce heat to low on stock and drizzle egg mixture into stock., Simmer, stirring until eggs are set., Season with salt and pepper.
Fresh Blueberry Cobbler


Ingredients:
butter, water, sugar, blueberries, self rising flour, shortening, milk

Directions:
Preheat over to 350. Melt butter into a 9X13 pan.
Boil water and sugar together in a pot to make a simple syrup.
To make dough take flour and cut in shortening.  Once well mixed add in milk using the least amount at first.  Flour surface and roll dough (or flatten with hands] until about 1/4 inch thick and rectangular shaped.  Place your fruit in the center and roll the dough around like a jelly roll.  Once you have your roll cut small 1/4 thick slices off- they will look like pinwheels.  Place each pinwheel in the pan where the fruit is in the center and the dough covers all sides.  Sprinkle with a small amount of sugar or brown sugar (even brown sugar and cinnamon if using apples] then pour simple syrup mixture over the top.
Bake at 350 for 40-45 mins and enjoy.  Goes great warm with a scoop of vanilla ice cream.
Simple Blue Lagoon Margaritas


Ingredients:
lime slices, frozen limeade concentrate, blue curacao

Directions:
Using lime slices, moisten the rims of four margarita or cocktail glasses.  SEt aside lime slices for garnish.  Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar.  Set aside.  Discard remaining sugar on plate.
In a blender, combine the remaining ingredients; cover and process until blended.  Pour into prepared glasses.  Garnish with reservedlime slices.  Serve immediately.
Layered Taco Dip with Meat
Category: appetizers-and-snacks
By Drew

Layered dip with taco meat and no beans!

Ingredients:
1 pound ground beef
2 (1.25 ounce) packages mild taco seasoning mix (such as McCormick®), divided
1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese, divided
1 (16 ounce) package shredded lettuce
1 (8 ounce) jar salsa, or to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; season with 1 package   mix. Drain and discard grease. Let beef cool completely. Stir sour cream, cream cheese, and remaining taco seasoning mix together in a bowl until smooth. Spread sour cream mixture onto a baking sheet to cover. Sprinkle about half the Cheddar cheese over the sour cream layer; top evenly with the ground beef, lettuce, and remaining Cheddar cheese, respectively. Spoon salsa over the dip. Refrigerate at least 1 hour.

Cook time: 5 mins
Total time: 1 hr 5 mins
Yields: 16 servings

Calories: 240.1
Fat: 19 g
Saturated fat: 11.1 g
Carbohydrates: 6.5 g
Sugars: 1.9 g
Dietary fiber: 0.5 g
Protein: 10.7 g
Cholesterol: 60.3 mg
Sodium: 570 mg
Mocha Flan Cake Almendrado #RSC


Ingredients:
instant coffee granules, boiling water, canola oil, canola oil, eggs, cream cheese, sweetened condensed milk, heavy cream, skim milk

Directions:
Heat oven to 350 degrees.  Spray a 14 cup fluted tube pan (Bundt] thoroughly with non-stick cooking spray.  In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water.  Stir in caramel topping.  Pour topping mixture into prepared pan.
In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola.  Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes.  Pour cake batter into cake pan over caramel topping.
To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade.  Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn’t splatter.  Spoon mixture over cake batter in pan.  Using a sheet of  Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil – important!
Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack.  Pour very hot (heated to just below boiling] around covered pan about half way up the pan for a bain marie.  Bake in 350 oven for 2 hours.  Remove fluted cake pan from pan of water and allow to cool for 15 minutes.  Remove the aluminum foil and invert cake onto a large platter.  Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan.  Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil.  Microwave on High for about 45 seconds stirring halfway through, until melted.  Place mixture into a sandwich size ziplock plastic bag and seal.  Just barely cut one of the corners to make a pastry bag.  Squeeze and drizzle chocolate over almonds.  Refrigerate until chilled completely before serving.
Braised Kale


Ingredients:
leek, olive oil, kale, water, vegetable bouillon granules, fat free sour cream, Dijon mustard

Directions:
Saute leek in oil in a large saucepan until tender, 3-4 minutes.
Add kale, water and bouillon crystals; heat to boiling.
Reduce heat and simmer, covered, until kale is wilted and tender, about 5 minutes.
Drain and discard any excess liquid.
Stir in sour cream, mustard and bacos. Cook over low for 2-3 minutes. Season to taste with salt and pepper.
Black Bean Dip


Ingredients:
black beans, pimientos, scallions, lime, sugar, cumin, oregano

Directions:
Prepare Goya pimientos and scallion onions by chopping., Add drained black beans, black bean soup, and spices., Squeeze lime juice over dip and stir to combine all ingredients., Salt and pepper to taste.
Watermelon Blueberry Salad With Balsamic Dressing


Ingredients:
watermelon, fresh blueberries, feta, olive oil, fresh parsley, mint

Directions:
In a large bowl, whisk the balsamic, olive oil, and salt and pepper., Carefully toss the cubed watermelon, blueberries, and parsley or mint., Let it chill for about 5-20 minutes in the fridge and eat up with in the day.
Ground Beef Casserole


Ingredients:
lean ground beef, onion, green bell pepper, tomatoes, salt, sharp cheddar cheese

Directions:
Brown ground beef, onion, bell pepper., Drain excess fat if necessary., Add tomatoes, salt, soup., Allow to simmer while cooking noodles according to package directions., Drain noodles., Add cooked noodles and 1/2 of the cheese to meat mixture., Pour into casserole dish and sprinkle with remaining cheese., Bake at 350 degrees for 30 minutes.
Amaretto Chip Cookies


Ingredients:
sugar, brown sugar, amaretto liqueur, vanilla, egg, whole wheat flour, flour, oatmeal, salt, baking soda, chocolate chips

Directions:
Preheat oven to 375.
In a medium bowl cream butter and sugars until smooth. Add eggs, vanilla, and amaretto then cream again.
In a separate bowl mix flours, salt, and baking soda. Add to wet mixture little by little.
Fold in chocolate chips and craisins. (At this point I highly recommend chilling the dough! Trust me, it is the key to yummy choco chip cookies!].
Drop by level tablespoons onto greased cookie sheets and bake 9 minutes or until golden brown.
Roast Chicken With Rosemary-Garlic Paste


Ingredients:
fresh rosemary leaf, garlic cloves, black peppercorns, fine sea salt, kosher salt, olive oil, roasting chickens, rosemary sprigs, fresh lemon juice

Directions:
Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil and lemon juice.
Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like a book; place chicken, skin side up, on work surface. Carefully loosen skin from breast and thigh meat; rub  herb mixture under skin. Rub any remaining herb mixture on outside of chicken. If you don't have enough herb mixture, make sure to rub some oil and lemon to cover the outside of the chicken.
Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, on top of  rosemary sprigs in dish.
DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
Position rack in center of oven and preheat to 400°F.
Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter, let rest for at least 10 minutes, then serve.
Colette's European Salad


Ingredients:
fresh raspberry, mandarin orange segments, feta cheese, walnut pieces

Directions:
In a non-stick frying pan, toast the walnuts on low heat, stirring occasionally (they will be toasted as soon as they give an arroma] Set aside.
In a large bowl, rinse and drain salad mix and refrigerate.
Just before serving, drain salad mix again to make sure it is completely dry.
Toss all ingredients together and serve.
note: use enough dressing to cover the ingredients, but not too much that the salad will become"mushy".
Holly's Chocolate Chip Cookie Dough Dip
Category: side-dish
By emilywise

This is a quick, easy and fun twist on the great taste everyone loves, chocolate chip cookie dough!  Serve this 5 minute dip with graham crackers or vanilla wafers for a treat young and old will enjoy.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
¾ cup confectioners' sugar
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 cup milk chocolate chips

Directions:
Beat together cream cheese, butter, confectioners' sugar, brown sugar and vanilla in a bowl. Stir in chocolate chips. Refrigerate until ready to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 16 servings

Calories: 184.8
Fat: 14.1 g
Saturated fat: 8.8 g
Carbohydrates: 14 g
Sugars: 12.8 g
Protein: 1.8 g
Cholesterol: 34.2 mg
Sodium: 100.4 mg
Sellou (Moroccan Cookie Mixture)


Ingredients:
flour, sesame seeds, canola oil, powdered sugar, ground cinnamon, salt, ghee

Directions:
Brown the flour: This can be done up to a week prior to making the sellou. Preheat the oven to 400F (200C]. Place the flour in a very large baking pan and bake for about 30 minutes or until light-to-medium golden brown.
Stir every five minutes to prevent burning and to help the flour color evenly. When the flour is cool, sift it several times to remove any balls. Cover and store until needed.
Toast the sesame: Spread the sesame in a single layer on a large baking sheet, and toast in a 400° F (200° C] oven for 15 to 20 minutes, or until crunchy and nutty in flavor. (Or, toast the sesame in batches in a skillet over medium-low heat, stirring constantly.] When the sesame is cool, store in a covered container until needed.
Fry the almonds: Heat 1/2 inch of oil in a large frying pan over medium heat, and fry the almonds in batches, stirring constantly, until light golden brown. The almonds will continue to darken to a richer golden brown once they're removed from the oil. Drain and cool the fried almonds.
Note: Be careful not to let the oil get so hot that the almonds brown too quickly and take on a burnt flavor. The frying should take about five to 10 minutes for the almonds to color properly so that they are cooked inside as well as out.
Assembling the sellou: Melt the clarified butter and set aside.
In a very large mixing bowl, sift the browned flour, powdered sugar, spices and salt through a fine sieve. Discard any tiny balls of browned flour that remain. Use your hands to toss and thoroughly blend the mixture.
Reserve 2-3 tbsp of unground sesames to mix into the sellou for crunch and texture. Finely grind the rest of the sesame seeds in a food processor until almost paste-like.
Separate the almond into two bowls. Grind half the almonds to a smooth paste and the other half just until the oils are released. Add both the almonds & sesame pastes to the flour mixture.
Next, use your hands to toss and thoroughly blend everything together. Taste and add a little more sugar or spices if desired.
Gradually work in enough of the melted, clarified butter to form a glistening mixture that is moist enough to pack into a ball or mound.
Knead the sellou for a few minutes to ensure everything is mixed thoroughly before transferring to a plastic container. (The sellou will continue to absorb the butter and dry a little bit as it is stored.].
Let the mixture to cool and then cover. Sellou keeps well for two months or longer in an airtight plastic container. It can also be frozen for up to six months. Allow newly prepared sellou to sit for a day or two before freezing.
Mackinac Island Style Fudge


Ingredients:
milk, butter, brown sugar, granulated sugar, salt, vanilla extract, confectioners' sugar

Directions:
Combine the milk, butter, brown sugar, granulated sugar and salt in a good sized heavy pan.
Cook at medium heat until boiling; then boil for exactly 6 minutes, stirring.
constantly.
Remove from heat and add the vanilla extract and confectioners’ sugar.
Beat with a mixer until smooth and thick, and then add nuts (if desired].
Pour into a buttered pan (perhaps 9" square] and freeze for 20 minutes.
Once the fudge is firmed up, cut it into pieces of whatever size you choose.
Peanut Butter Fudge:
Reduce the butter to 1/4 cup and add 1/2 cup of peanut butter.
Chocolate Fudge.
Mix 1/2 cup of unsweetened cocoa powder with the confectioners sugar before stirring into fudge.
Russian Caramels


Ingredients:
white sugar, butter

Directions:
Melt butter in a large heavy based saucepan/pot.
Add sugar and condensed milk.
Bring to the boil and stir continuously for about an hour with a wooden spoon, on a medium to low heat (slow boil to a simmer].
Told you that you need some elbow grease for this recipe.
It is ready when it changes to a medium to deep brown in colour.
Pour the mixture into a baking paper lined tin.
I use a large roasting tin 9"x12" approximately.
Place in fridge to set.
Cut into small squares (it is very rich].
The amount of squares you get depends on the size you cut it into.
So my yield is an estimate.
I store my caramels in the frige as I like them firm and chewy, otherwise they will soften (still delicious though].
Gravy Baked Pork Chops
Category: main-dish
By JENNIPOO

These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom sauce.

Ingredients:
4  (1 1/4 inch thick) pork chops
salt and pepper to taste
1 tablespoon butter
¾ cup milk
¼ cup water
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Saute the pork chops in the butter for about 5 minutes per side. In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 234.4
Fat: 12.1 g
Saturated fat: 4.6 g
Carbohydrates: 7.3 g
Sugars: 3.3 g
Protein: 23.1 g
Cholesterol: 76.2 mg
Sodium: 586.9 mg
Holiday Cookie Tree Centerpiece


Ingredients:
salt, sugar, vanilla extract, powdered sugar, warm water

Directions:
COMBINE flour and salt in large bowl. Beat shortening, sugar and vanilla in separate large bowl with electric mixer on medium speed until blended. Beat in egg yolks and orange juice. Gradually stir in flour mixture to form a soft dough. Divide dough into 4 equal pieces, shaping each into a disk. Wrap in plastic wrap. Chill 4 hours or overnight.
HEAT oven to 350ºF. Line baking sheets with parchment paper. Roll out dough, one piece at a time, to 1/4-inch thickness on floured surface.* Keep remaining dough chilled until ready to use. Cut out a total of 24 cookies, using the 2 largest cookie cutters 4 times each and the 8 remaining cookie cutters 2 times each. Bake on prepared baking sheets, 16 minutes for small cookies, 18 minutes for large cookies, or until edges begin to brown and centers are set. (Group similar size cookies on same baking sheet for even baking.] Carefully slide baked cookies on parchment paper onto work surface. Cookies may be fragile while warm. Cool completely.
STIR powdered sugar and meringue powder in large bowl until combined. Add water. Beat with electric mixer on medium-high speed until stiff peaks form, about 5 to 7 minutes. If necessary, add additional powdered sugar or water to reach the desired spreading consistency. (Keep frosting covered with damp cloth to prevent hardening.] Reserve one of the smallest size cookies for later use. Spread icing over remaining cookies, immediately topping with decorator sprinkles.
PLACE one of the largest size cookies on decorative platter to begin assembly. Spoon about 1 tablespoon remaining icing onto center of cookie. Repeat to stack additional 22 cookies on top, by decreasing size, rotating each cookie slightly to stagger points of stars. To complete decoration, hold reserved small cookie by its edges and coat both side with frosting. Decorate as desired. Stand upright on top of tree, securing with a small dab of icing. Let stand until icing is firm.
TIP* When cutting out the largest size cookies, roll out dough on floured parchment paper. Cut with cookie cutter. Remove excess dough from around cookie cut outs. Lift parchment paper and place on baking sheet. Bake as directed above.
TIP** Sets of graduated size cookie cutters and meringue powder are available at most craft stores with the cake decorating supplies.
Whole Wheat Peanut Butter Cookies


Ingredients:
whole wheat flour, baking powder, baking soda, salt, creamy peanut butter, light butter, sugar, brown sugar, egg

Directions:
Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
Add the sugars and egg and beat until combined.
Add in flour mixture and beat until all the flour is combined.
Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it].
Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
Remove from sheet and cool.
Tabriz Style Kufteh


Ingredients:
cooked rice, ground lamb, onions, salt, fresh ground pepper, turmeric, cinnamon, ground cloves, dried pitted prunes, onion, butter, parsley, dried mint, beef broth

Directions:
Combine the rice with the peas through cloves until well mixed; spread 1/2 of mixture in a buttered 9-inch square baking dish.
Fry the prunes through almonds in the butter 5 minutes; stir in parsley and mint. Spread this stuffing over the layer of rice/peas/lamb mixture and cover with the rest of the rice mixture.
Add beef broth to the dish and bake at 350F 45 minutes.