xiaoxl/recipe_data huggingface dataset:
Buttermilk Doughnuts


Ingredients:
eggs, sugar, vanilla, flour, baking powder, buttermilk, nutmeg, powdered sugar

Directions:
Beat eggs until thick and lemony in color.
Add sugar and beat until smooth.
stir in vanilla.
Sift dry ingredients together.
Add to egg mixture alternating with the buttermilk.
Turn out onto flour board and roll to 1/2 inch thickness.
Cut with a floured doughnut cutter. Fry in oil * 375* until golden brown, about three minutes. You will need to turn these.
Drain on paper towels.
Melt the chocolate almond bark and roll doughnuts into this and set on wax paper to dry. I do 12 in chocolate and 12 in powdered sugar. the holes get sugar and cinnamon treatment.
Just Peachy Mango Smoothie


Ingredients:
banana, mango, vanilla yogurt, milk

Directions:
Combine all ingredients in blender, blend., Enjoy.
Pumpkin Casserole
Category: side-dish
By Lori DeLosh

This is super easy, something different and tastes great with the main course. Enjoy! Originally submitted to ThanksgivingRecipe.com.

Ingredients:
2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
½ cup self-rising flour
2  eggs
1 teaspoon vanilla extract
½ cup butter
2 pinches ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish. Bake at 350 degrees F (175 degrees C) for 1 hour.

Yields: 10 - 12 servings

Calories: 218.6
Fat: 11.1 g
Saturated fat: 6.7 g
Carbohydrates: 27.2 g
Sugars: 21.1 g
Dietary fiber: 0.7 g
Protein: 3.7 g
Cholesterol: 62.6 mg
Sodium: 169.1 mg
Patties Parmigiana


Ingredients:
beef, onion, salt, Worcestershire sauce, pepper, parmesan cheese, egg, tomato sauce, mozzarella cheese

Directions:
Mix the meat, onion, salt, Worcestershire sauce, and pepper together.
Shape the mixture into 6 patties, each about 3/4-inch thick.
Mix Parmesan cheese and cornflake crumbs.
Dip the patties into the egg, then coat them with the cornflake mixture.
Brown the patties in a large skillet over medium heat, turning once.
Drain off the excess fat.
Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet.
Cover and simmer for 15 minutes.
Top each patty with a slice of cheese and cover.
Heat until the cheese is melted, about 2 minutes.
Serve the leftover sauce over the patties.
Zucchini Casserole


Ingredients:
zucchini, yellow onions, butter, salt, pepper, extra virgin olive oil, sharp cheddar cheese, parmesan cheese

Directions:
Preheat oven to 350 degrees., Mix all ingredients together reserving some breadcrumbs and cheddar for topping., Bake in casserole dish for 30-40 minutes.
Peach Chicken (Crock-Pot)


Ingredients:
"boneless skinless chicken breasts"

Directions:
Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix.
Cook on Low for 6 to 8 hours.
Remove chicken and cooked fruit to platter.
Cut fresh peaches and place slices around chicken and cooked peaches for garnish.
Buttermilk Cheese Bread


Ingredients:
bread flour, baking powder, salt, sugar, buttermilk, warm water, extra-sharp cheddar cheese

Directions:
"Put all ingredients in the bread machine and start."
Favorite Fried Chicken Gravy


Ingredients:
flour, all-purpose flour, chicken broth, water, chicken bouillon cube, salt, black pepper, Accent seasoning

Directions:
Start by making a roux, in an open skillet; heat the grease and breading flour. Cook mixture over low heat for 5 to 10 minutes or until the color changes slightly brown.
In a small bowl, combine the leftover flour and broth or water.  Mix until smooth.  Crumble the bullion cube and add this to the water/flour mixture.  Slowly add this mixture to the roux in pan; using a whisk, stir vigorously until smooth. Bring the gravy to a boil, stir and cook for 3-5 minutes or until the mixture thickens, add more water or broth for desired consistency. Season with salt and pepper to taste, add accent.
Fresh Pear Preserves


Ingredients:
fresh pears, sugar, water, lemon juice

Directions:
In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency.
Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Lemon Thyme Butter


Ingredients:
lemon, garlic cloves, butter, Dijon mustard, lemon, scallion, fresh thyme leaves, paprika, salt, black pepper

Directions:
Blend lemon zest and garlic in food processor until finely chopped.
Add butter, mustard, lemon juice, scallions, thyme, paprika, salt, and pepper, and process.
Can be made 2 days ahead; bring to room temp before using.
Machaca Beef


Ingredients:
beef roast, onion, green chilies, low-sodium beef bouillon cubes, dry mustard, garlic powder, seasoning salt, black pepper, salsa

Directions:
Combine all ingredients except the salsa in a slow cooker, and add just enough water to cover.
Cover, and cook on low 10-12 hours, or until beef is tender.
Drain and reserve the liquid.
Shred beef using two forks to pull it apart.
Combine beef, salsa, and enough of reserved liquidto make a desired consistency.
Use` this filling for burritos, chapupas, or tacos.
Basic Poor Man's Shepherd's Pie


Ingredients:
ground beef, onion, garlic cloves, diced tomatoes, corn, potatoes

Directions:
Preheat Onion to 350 degrees F.
Brown ground beef with onion and garlic, season with salt & pepper to taste, drain.
In a square 9x9 baking dish mix browned ground beef mixture, canned tomatoes, drained canned corn, and tomato soup.
Spread mashed potatoes over the top like frosting.
Cover dish with tin foil and bake for 25 minute.
Take out of the oven and sprinkle with 1 cup shredded cheddar cheese and bake uncovered for an additional 5-10 minutes, until cheese is fully melted.
Allow to cool for at least 5 minutes and then serve. Note: the longer you allow it to sit after baking the more stiff it will become, making it easier to serve.
Flan (Japanese or Asian Style)


Ingredients:
milk, sugar, eggs, vanilla, sugar, water

Directions:
Put milk on low heat and then add sugar. Stir well and when the sugar melts, stop the heat and cool for a minute. Make sure you don't let the milk boil.
Break the eggs in a bowl and stir well.
Slowly pour the milk from step 1 into the bowl from step 2. Add some vanilla.
Pour the mix from step 3 through a strainer. This makes the flan smoother.
Make the caramel sauce in a pot and stir quickly over high heat. When it becomes brown remove from heat and divide it evenly into the four cups.
Pour mix from step 4 into the cups over the caramel sauce.
Fill a pot with water an put a steamer above it. When the water starts steaming stop the heat and put the cups in the steamer. Don't burn yourself! After 2-3 minutes on high heat lowere the hat and steam for another 13-15 minutes. When you put it on low heat move the lid a bit so some of the steam will escape. The point is to maintain it on low heat. And put a towel under the lid so your flan doesn't get wet!
Poke a hole in the flan with a tooth pick if juice doesn't come out it's done!
Top it whipped or fruit or both for the teacup people and for the plastic cup people tilt it upside down and slide it on a plate brown side up. Trust me it'll be GOOD!
Black Bean Hemp Burgers


Ingredients:
red onion, brazil nut, garlic cloves, chili powder, cumin, sea salt, black beans, cilantro, quick-cooking oats, arugula, butter lettuce, avocado, cucumber

Directions:
Preheat oven to 350° and line a baking dish with parchment paper. Also grab a large mixing bowl, and your food processor.
Add the red pepper and onion to the food processor, and pulse until minced. Pour into the large mixing bowl.
Add the brazil nuts, seeds, garlic cloves, chili powder, cumin, and sea salt to the food processor, and blend until it has combined into a grainy mixture. Pour into the mixing bowl with the onion and pepper.
Add the beans and cilantro to the processor, and blend until almost smooth (a few chunks of bean is okay]. Pour into the mixing bowl.
Pour your oats into the mixing bowl with the other ingredients, and stir well to combine. The oats will expand and help hold the burgers together.
Form into tight palm-sized patties, and place each onto the baking sheet.
Bake for 25 minutes.
Remove from the oven and use a spatula to flip each burger. Continue baking for another 10 minutes.
Serve with ciabatta, avocado, cucumber, and arugula.
Chicken and Cabbage (Griot's Cookbook)


Ingredients:
chicken breast halves, cabbage, tomato juice, onion, pepper, salt, water, garlic clove

Directions:
Sauté onions and garlic, lightly in oil (to bring out flavor].
Add tomato juice, seasons, cabbage.  Bring to a gentle boil.  Add chicken; spoon some cabbage over the chicken.
Lower heat.  Cover and simmer until chicken is done (about 40 minutes].
Check occasionally and stir gently to prevent sticking.
Other vegetables which might be used include mushrooms, green peppers, lima beans, string beans, etc.
DO NOT USE LEAFY VEGGIES!
Czech Christmas Hoska
Category: bread
By Carol Ponec-Nemec

Traditional Czechoslovakian Christmas Bread. Serve with butter. Some people toast it, use jelly, or even butter and powdered sugar...depending upon local customs and family preference. It is a day-long project, but well worth the effort.

Ingredients:
1 (0.6 ounce) cake compressed fresh yeast
¼ cup warm water (110 degrees F/45 degrees C)
½ cup white sugar
½ cup butter
1  egg, beaten
1 teaspoon salt
2 cups scalded milk
6 cups all-purpose flour
1 pinch ground ginger
1 pinch ground mace
¼ teaspoon orange zest
½ cup golden raisins
½ cup candied mixed fruit peel
½ cup blanched slivered almonds
1  egg yolk
1 tablespoon milk
2 tablespoons confectioners' sugar

Directions:
Dissolve yeast in warm water. In a large bowl, cream sugar and butter. Add beaten egg and salt. Stir in cooled milk and then the yeast. Add 1 1/2 cups sifted flour; beat into a smooth batter. Cover and let rise until light, about one hour. Stir spices and dried orange zest into the sponge. Add 4 1/2 cups of flour to make a soft dough. Place on a lightly floured board, and knead until smooth and elastic. Knead in raisins and candied peel. Put in a well oiled bowl, and turn once to coat the surface of the dough.  Cover. Set aside to rise until double in bulk, about 2 hours. Divide dough into ten parts, roll into desired lengths, and let rise about 15 minutes. On a heavily greased baking sheet, make a braid of three parts, beginning in the center and working braid loosely toward each end. Pinch ends together. Twist the remaining two pieces together, and place on the base of the braid. In a small bowl, beat together egg yolk and milk; brush the loaf with this mixture. Sprinkle sliced almonds over the loaf. Repeat process for second loaf. Let rise about 45 minutes. Bake at 350 degrees F (175 degrees C) for 45 minutes. Transfer bread to a wire rack, and cool completely. Cover while cooling with a tea towel to make a soft crust. Sprinkle with confectioners' sugar.

Prep time: 1 hr
Cook time: 45 mins
Total time: 5 hrs 30 mins
Yields: 2 large loaves

Calories: 177.3
Fat: 4.9 g
Saturated fat: 2.4 g
Carbohydrates: 29.4 g
Sugars: 6.2 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 22.3 mg
Sodium: 110 mg
Bacon and Horseradish Dip


Ingredients:
bacon, canola oil, bacon fat, onion, garlic, cream cheese, sour cream, stone ground mustard, fresh ground pepper, salt

Directions:
Cook onion and garlic in 1 tablespoon bacon fat from bacon, or use oil; cook over medium heat until tender, about 3-4 minutes.
Place onion mixture in bowl; add bacon.
Stir in cream cheese, sour cream, horseradish, mustard, pepper, and salt; mix well until blended.
Refrigerate at least 2 hours to allow flavors to blend.
Serve chilled or at room temperature (dip spreads easily at room temp., but be careful not to allow spoilage].
Vegan Buffalo "chicken" Soup


Ingredients:
celery, boiling water, silken tofu, nutritional yeast, vegetarian chicken pieces, garlic powder, vegan sour cream, vegetarian blue cheese

Directions:
Melt margarine in a large pot.
Sautee celery until slightly tender.
Meanwhile, mix bouillon cubes with hot water.  Pour into food processor or blender.  Add tofu and nutritional yeast.  Puree until smooth.  If you use a blender or a small food processor, you may have to do this in two batches.  Pour mixture into pot.
Add vegetarian chicken cubes, hot sauce, and garlic powder.  Heat over medium, until it starts to bubble.  Reduce heat to low, and simmer for 20 minutes or so, stirring frequently.
Stir in sour cream substitute.  Heat until warmed through.  Do not boil.
Serve with extra hot sauce, if desired, soy bleu cheese, and crackers.  It makes a lovely meal with a side salad and a baked potato.
Chipotle Mayo


Ingredients:
mayonnaise, chipotle chiles in adobo, adobo sauce, garlic cloves, cilantro, lime juice

Directions:
In a food processor, combine all the ingredients and pulse until well blended., Store in a pint jar in fridge until ready to use.
Crisp Roasted Broccoli


Ingredients:
broccoli, broccoli florets, olive oil, coarse salt, cracked black pepper, garlic powder, onion powder, cayenne pepper, parmesan cheese

Directions:
Preheat oven and a baking sheet to 375.
Cut broccoli into florets, the smaller the size the quicker it will cook and crispier it will be.
Toss florets with olive oil to coat.
Add remaining ingredients and toss well.
Spread into a single layer on the hot baking sheet.
If desired sprinkle additional parmesan cheese and black pepper on top.
Bake for 10-12 minutes for small florets or 15-20 for larger pieces.
Saturday Night Special


Ingredients:
great northern bean, tomato sauce, onion, ketchup, dry mustard, brown sugar, molasses

Directions:
Wash beans and cover with 6 cups of water; bring to a boil and boil for 3 minutes.
Cover, let stand for 1 hour.
Drain and throw away soak water.
Cover beans with fresh water and boil gently until tender.
Drain.
Brown pork chops lightly, sprinkle with salt and pepper to taste.
Combine beans, mustard, brown sugar, ketchup, onion, tomato sauce and molasses and pour into a casserole.
If necessary, add more liquid such as ketchup.
Place pork chops on top and bake in a 350 degree oven for 1& 1/2 hours.
Seasoned Baked Fries


Ingredients:
baking potatoes, parmesan cheese, black pepper, paprika, salt, garlic powder, olive oil

Directions:
Preheat oven to 450 degees., Line a baking sheet with foil and spray with non-stick spray., In a large bowl mix the cheese, pepper, paprika, salt and garlic powder., Add the potatoes and toss until well coated., Drizzle the olive oil over the potatoes and toss until coated., Spread the potatoes in a single layer on the baking sheet., Bake for 15 minutes and turn the fries over., Bake an additional 10 - 15 minutes, until fries are golden brown and tender.
Melt-in-Your-Mouth Beef Cacciatore
Category: world-cuisine
By Challengergurl

Tender roast beef cooked cacciatore-style in your slow cooker with lots of bell peppers, onions, and mushrooms in a hearty red wine tomato sauce. Serve with garlic mashed potatoes and garlic bread.

Ingredients:
2 tablespoons olive oil
1 (2 1/2 pound) boneless beef chuck roast
3 tablespoons chopped garlic
salt and ground black pepper to taste
2  onions, cut into wedges and sliced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 ½ cups water
1  green bell pepper, coarsely chopped
1 cup quartered fresh mushrooms
1 cup dry red wine (such as Cabernet or Merlot)
1 tablespoon white sugar
1 teaspoon fennel seed
1 teaspoon Italian seasoning
1 teaspoon dried thyme

Directions:
Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes. Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme. Cook on Low for 6 hours.

Prep time: 15 mins
Cook time: 6 hrs 5 mins
Total time: 6 hrs 20 mins
Yields: 8 servings

Calories: 349.2
Fat: 19.5 g
Saturated fat: 6.8 g
Carbohydrates: 18.9 g
Sugars: 6 g
Dietary fiber: 3.9 g
Protein: 20 g
Cholesterol: 64.6 mg
Sodium: 279.2 mg
Chicken Fajita Tostadas


Ingredients:
chicken breast, olive oil, corn tortillas, black beans, lettuce, cherry tomatoes, avocado, green onions, black olives, radish, cheddar cheese, seasoning salt, garlic powder, parmesan cheese, water, olive oil

Directions:
Combine chicken and marinade ingredients in bowl or zipper bag.  Allow to marinate in the refrigerator at least 4 hours.
Prepare all vegetables.  Grate cheese.
Prepare dressing.
In wok or large frying pan, heat olive oil.  Drain chicken, and saute until  cooked through.  While chicken is cooking, heat beans (microwave is great for this].  Heat tostada shells in oven.
To assemble, place tostada shells or crowns on plates.  Divide ingredients between plates as follows:  Top shells with beans and chicken.  Add lettuce, tomatoes, avocado, green onion, olives, radishes, and grated cheese, as desired.
Serve, passing dressing at table.
Salmon Mousse Tartlets


Ingredients:
frozen puff pastry, smoked salmon, fresh lime juice, shallot, celery, heavy cream, kosher salt, cayenne pepper, fresh thyme, creme fraiche

Directions:
Preheat the oven to 425ºF.
Lightly flour a working space and place the puff pastry sheet on it.
Using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin.
Place in freezer while preparing the mousse.
Place the salmon, shallot and celery in a food processor; process until smooth.
Add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. Taste for seasoning.
Transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute.
Fill rounds in muffin tin about 2/3 full.
Bake for about 11-15 min or until tarts are puffed up and golden brown.
Allow them to cool just a little in the tin, they will deflate just a bit.
Top with the creme fraiche and serve immediately.
White Chili


Ingredients:
water, lemon pepper, cumin seed, chicken breast halves, olive oil, minced garlic clove, onion, green chilies, ground cumin, lime juice, great northern beans, tortilla chips, monterey jack cheese

Directions:
Mix water, lemon pepper and cumin seed in large saucepan and heat to a boil.
Add chicken breast halves, reduce heat to low, cover and simmer until chicken is fork tender and juices run clear, about 20-25 minutes.
Remove chicken from pot and cut into 1 inch pieces.
Add chicken back to liquid in saucepan.
Heat olive oil in skillet and cook onions and garlic for a minute or two and then add to saucepan with the chicken.
Stir in corn, green chilies, ground cumin and lime juice and heat to a boil.
Add beans and cook until thoroughly heated.
To serve- place crushed tortilla chips and some shredded cheese into each bowl and ladle hot soup over them.
Oven-Roasted, Lemon-Parmesan Okra


Ingredients:
okra, olive oil, lemon juice, lemon, parmigiano-reggiano cheese, coarse salt, fresh ground black pepper, parmigiano-reggiano cheese

Directions:
Preheat oven to 425°F.
Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
Remove okra from oven, and immediately top with additional grated cheese.
Taste and season with additional salt and pepper, if necessary.
Makes four servings.
Apple Cheese Ball


Ingredients:
white cheddar cheese, cream cheese, garlic powder, paprika, cinnamon stick, bay leaf

Directions:
Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
Coat ball heavily with paprika; cover and chill 1 hour.
Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers.
Low-Fat Full-Flavor Banana Bread


Ingredients:
bananas, eggs, vanilla extract, all-purpose flour, sugar, baking powder, baking soda, salt, fat free cream cheese

Directions:
Adjust oven rack to middle position and heat oven to 325 degrees. Bake bananas on rimmed baking sheet until skins are completely black, about 20 minutes. (Do not turn off oven.] Cool bananas completely, peel, and mash with potato masher until smooth. Measure 1 1/2 cups mashed bananas and discard any excess.
Grease a 9 by 5-inch loaf pan. Whisk eggs and vanilla in small bowl. With electric mixer on medium-low speed, mix flour, sugar, baking powder, baking soda, and salt in large bowl until combined. Add oil and cream cheese, 1 piece at a time, and mix until only pea-sized pieces of cream cheese remain, about 1 minute. Slowly mix in egg mixture, then add mashed bananas and beat until incorporated, about 30 seconds.
Scrape batter into prepared pan and bake until golden brown and toothpick inserted into center comes out with a few crumbs attached, 50 to 60 minutes. Cool for 10 minutes, then turn out onto wire rack and let cool at least 1 hour. Serve. (Bread can be stored at room temperature for up to 3 days.].
Tropical Hearts of Palm Salad with Mango and Avocado
Category: salad
By stephanie boyer

Simple salad; quick, easy and a nice change from the conventional.

Ingredients:
2 (14 ounce) cans hearts of palm, drained and sliced into 1/2-inch rounds
1  mango - peeled, seeded, and diced
1  avocado, diced
¾ cup watercress
⅓  onion, sliced
1 tablespoon chopped cilantro
¼ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon ground black pepper
¼ teaspoon salt

Directions:
Combine hearts of palm, mango, avocado, watercress, onion, and cilantro together in a bowl. Whisk vinegar, sugar, black pepper, and salt together in a bowl; pour over salad and toss to coat.

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

Calories: 91.3
Fat: 4.4 g
Saturated fat: 0.7 g
Carbohydrates: 12.6 g
Sugars: 4.9 g
Dietary fiber: 4.7 g
Protein: 3.3 g
Sodium: 500.3 mg