xiaoxl/recipe_data huggingface dataset:
Fresh Fig Cake
Category: desserts
By Karin  Christian

This recipe makes a moist cake filled with a mixture of fresh figs, brown sugar, and lemon juice.

Ingredients:
¼ cup butter, softened
1 cup white sugar
1  egg
2 cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
1 cup fat-free evaporated milk
1 teaspoon vanilla extract
¼ teaspoon almond extract
1 cup chopped fresh figs
2 cups chopped fresh figs
¼ cup packed brown sugar
¼ cup water
1 tablespoon lemon juice

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch round cake pans with vegetable oil spray. In a medium bowl, sift together flour, salt and baking powder. Set aside. In a large mixing bowl, cream butter with the sugar until fluffy. Add egg and beat well. Add flour mixture alternately with the evaporated milk. Fold in vanilla and almond extracts and 1 cup chopped figs. Divide into two prepared 8-inch round cake pans. Bake in preheated oven until cake springs back when lightly touched with a fingertip and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake layers on wire rack. To make the filling: In a saucepan, combine 2 cups chopped figs, brown sugar, water and lemon juice. Bring to a boil. Reduce heat to a simmer and cook until thickened, about 20 minutes. Spread thinly between cooled cake layers and on top.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 1 8-inch layer cake

Calories: 370.2
Fat: 6.9 g
Saturated fat: 4 g
Carbohydrates: 71.7 g
Sugars: 45.6 g
Dietary fiber: 2.6 g
Protein: 7 g
Cholesterol: 39.8 mg
Sodium: 357.1 mg
Stir-Fried Jalapeno Lime Chicken


Ingredients:
boneless skinless chicken breast, all-purpose flour, butter, lime, juice and zest of, lime slice, fresh cilantro

Directions:
Slice the chicken breasts across into large meallions, then toss with the flour that is well-seasoned with salt and pepper.
Heat the oil and half the butter in your wok, and stir-fry the chicken with the jalapeno slices until the chicken is golden and cooked through.
Add the lime zest and juice and continue to cook for about 30-45 seconds, stirring to coat the chicken.
Then add the jelly with 2-3 tablespoons of warm water and stir until the jelly is dissolved and forms a glaze.
Add the remaining 2 tablespoons of butter and stir-fry until it is incorporated, and serve.
Garnish with lime slices and chopped fresh cilantro, if desired.
How to Make Cronuts, Part I
Category: bread
By Chef John

Cronuts are the donuts that make people go nuts! They have the shape and flavor of a doughnut, yet feature the crispy, flaky texture of a buttery croissant. In Part I, I'll show you how to make the dough; in Part II, we'll fry, eat, and analyze.

Ingredients:
1 (.25 ounce) package active dry yeast
½ cup warm water (105 degrees F/41 degrees C)
1 teaspoon fine salt
2 ½ tablespoons white sugar, or more to taste
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
1  large egg
⅛ teaspoon freshly grated nutmeg
1 pound all-purpose flour
12 tablespoons European-style (low-moisture) butter at room temperature, divided

Directions:
Place yeast into the mixing bowl of a large stand mixer. Whisk in warm water and let stand until a creamy foam forms on top, about 5 minutes. Add salt, sugar, milk, 2 tablespoons melted butter, vanilla extract, egg, and nutmeg. Whisk mixture thoroughly. Pour flour on top of liquid ingredients. Place mixing bowl onto mixer. Attach dough hook to mixer and knead on low speed until dough comes together in a ball and becomes soft and sticky, about 3 minutes. Dough will stick to the hook and pull away from the side of the bowl. Transfer dough to a floured work surface, knead 2 or 3 times, and shape into a ball. Wrap dough in plastic and refrigerate for 20 minutes to let gluten relax. Remove dough from refrigerator, unwrap, and dust lightly with flour. Roll out into a 9x18-inch rectangle about 1/4 inch thick. Evenly spread 6 tablespoons softened unsalted butter onto the middle third of the dough. Fold one unbuttered third over the buttered third and press lightly; spread remaining 6 tablespoons of unsalted button on top of that third. Fold remaining third over the first (buttered) third. Transfer dough onto a sheet pan, cover lightly with plastic wrap and a kitchen towel, and refrigerate 20 to 30 more minutes for butter to become firm. Sprinkle dough lightly with flour as you work if it becomes sticky. Return dough to floured work surface and pat very gently into an 8x14 rectangle about 1/2-inch thick. Fold outer thirds over center third as before; roll out into an 8x14-inch rectangle again. Keep edges of rectangle as straight as possible. Fold in thirds as before. Cover dough lightly with a kitchen towel, and refrigerate for 2 hours. Roll the dough out to about 3/8 inch thick. Cut dough in half crosswise. Leave half on a lightly floured work surface; refrigerate other half of dough until needed. Use a sharp 3-inch circular cutter to cut 8 circles of dough from piece on the work surface. Use 1-inch size cutter to cut the donut holes out of the dough circles. Line a baking sheet with waxed paper and sprinkle lightly with flour. Arrange cronuts and holes onto prepared baking sheet. Let rise in a draft-free, warm place (such as an unheated oven) until doubled in size, about 1 hour.

Prep time: 1 hr
Total time: 5 hrs 5 mins
Yields: 14 cronuts

Calories: 240.5
Fat: 12.4 g
Saturated fat: 7.6 g
Carbohydrates: 27.7 g
Sugars: 2.8 g
Dietary fiber: 1 g
Protein: 4.4 g
Cholesterol: 44.5 mg
Sodium: 188.9 mg
Tabouli


Ingredients:
Bulgar wheat, boiling water, tomatoes, fresh parsley, onion, lemon juice, olive oil, garlic clove, cucumber, carrot, sunflower seeds

Directions:
Pour the boiling water over the bulgar and let it sit for about 20-30 minutes.
Add the rest of the ingredients.
Cover the bowl and put in refrigerator for a few hours.
The whole thing will tighten up after it sits and all the flavors blend.
When you are ready to serve it, bring out the sunflower seeds and serve them in a separate bowl.
Blueberry Cobbler


Ingredients:
unsalted butter, flour, baking powder, salt, milk, sugar, sugar, vanilla extract, blueberries

Directions:
Preheat the oven to 350°.
Place the butter in a 9x13" ovenproof dish and place in the oven.
Combine the flour, baking powder and salt.
Add the milk and the 1 cup of sugar.
Add the vanilla and stir to combine.
In a second bowl combine the blueberries and the 1 tablespoon of sugar.
Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.
Chicken Paprika


Ingredients:
skinless chicken breasts, boneless skinless chicken breasts, carrots, celery ribs, onion, minced garlic cloves, white wine, chicken broth, paprika, flour, water, sour cream

Directions:
Heat the oil or fat (don’t use butter] in a heavy bottomed, eight quart stock pot over medium high heat.
Sauté the chicken until browned on all sides.  A four quart sauce pan can be used, but it may splatter.
Remove the chicken and add the carrots, celery, and onions.
Sauté these until the onions are translucent(about 4 minutes].
Add the garlic and stir for another 30 seconds or until you get a strong garlic smell.
Pour the wine into the pan (shedding a tear, of course] and stir until you can stick your nose over the pan and it doesn’t burn.  This means that most of the alcohol has cooked out.
Return the chicken to the pot and add the stock and paprika.  If the chicken is not covered in liquid, add water until it is.
Stir to make sure all of the paprika is mixed in with the liquid.  The liquid should have a deep red color.  If not, add more paprika.
Bring this to a boil.
Once the liquid is boiling, reduce the heat to low and simmer for at least 2 hours.  Feel free to stir every once in a while.
After simmering, remove the chicken meat and bones (if any].
Mix the flour and water together in a cup or bowl.
Bring the remaining liquid and vegetables to a boil.
Slowly whisk in the flour-water mixture until it thickens.
Remove from the heat and whisk in the sour cream until it is dissolved.
To serve, put the meat on a plate and pour the sauce over it.  For an extra treat, check out the dumpling recipe!
Cooking tip:  Add Paprika to the thickening flour.  It hasn’t bit me yet.
Croque Madame
Category: breakfast-and-brunch
By Jennifer James

This recipe is a favorite in my family!  I take a French class and I bring these little sandwiches to the French meeting.  This typical French delectable is always on the menu in little French cafes.

Ingredients:
1 tablespoon butter
1 cup shredded Cheddar cheese
2 thick slices white bread
2 slices ham
1  egg

Directions:
Melt the butter in a heavy saucepan over medium heat. Mix in the cheese once it is melted. Dip each slice of bread into the melted cheese, coating both sides. Heat a skillet over medium heat. Place one slice of bread into the skillet and top with 2 slices of ham. Place the second piece of bread on top. Fry until golden on each side, then remove from the skillet and set aside. Fry the egg in the hot skillet to your liking: easy, medium, or well done. Place the fried egg on top of the sandwich and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 888.8
Fat: 64.2 g
Saturated fat: 38.4 g
Carbohydrates: 32.5 g
Sugars: 3.7 g
Dietary fiber: 1.4 g
Protein: 45.3 g
Cholesterol: 361.4 mg
Sodium: 1417 mg
World's Best Taco Soup


Ingredients:
tomato sauce, stewed tomatoes, Rotel Tomatoes, red kidney beans, cannellini beans, pinto beans, hominy, diced green chilies, black olives, green olives, ground beef, chicken, green bell pepper, garlic clove, black pepper, beer

Directions:
Brown meat along with bell pepper in large skillet.
Drain the cans beans (not the Ranch Style, hominy, and olives into a bowl and set aside.
Combine all the ingredients in a large crock pot and mix well.
Add only enough of the liquid drained from the beans, hominy and olives required to just cover the ingredients.
Cook on low setting for up to 8 hours (preffered] or high setting for 4 hours.
Garnish as appropriate. I like a little shredded cheese and some saltine crakers. Enjoy!
Edamame Stir Fry


Ingredients:
edamame, garlic, onion, frozen corn, green chili pepper, lemon juice, ground coriander, ground ginger, salt, pepper, red cabbage

Directions:
In a large saucepan, combine the edamame and vegetable broth.
Bring to a boil over high heat.
Reduce the heat and simmer, partially covered, for 6 to 7 minutes, or until the soybeans are tender.
Drain well.
Heat a medium skillet over medium-low heat.  Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame.].
Return the skillet to the heat and cook the garlic for 30 seconds.  Stir in the squash, bell pepper, onion, and corn.
Cook for 5 to 7 minutes, or until the vegetables are tender-crisp, stirring occasionally.
Stir in the edamame and remaining ingredients except the cabbage.
Cook for 1 to 2 minutes, or until the mixture is warmed through.
To serve, spoon the mixture into serving bowls and garnish with the cabbage.
Crispy Golden Trout on Fragrant Basmati Rice W/Chile Vinaigrette


Ingredients:
cilantro, green onion, ginger, shallot, garlic, black sesame seed, honey, rice vinegar, soy sauce, canola oil, all-purpose flour, cornstarch, salt, ground black pepper, rainbow trout, cooked basmati rice, fresh basil, fresh thyme, fresh oregano, butter, fresh cilantro stem

Directions:
To prepare vinaigrette:> Combine cilantro, green onions, ginger, shallots, garlic, sesame seeds, chile paste, honey, vinegar, soy sauce and oil in a medium bowl; whisk to mix well. Set aside. Vinaigrette can be prepared ahead to enhance flavors; whisk before serving. (Makes about 1 1/2 cups.].
To prepare trout and rice: Stir together flour, cornstarch, 1 1/2 teaspoons salt and 1 teaspoon pepper. Dip trout in flour mixture, coating lightly but completely.
Heat about 1/8 inch oil in a large skillet over medium-high heat; when oil is hot, add trout, skin side down, and fry about 2 minutes. Turn and fry about 2 minutes more, until cooked through.
While fish is cooking, in a second skillet, combine rice, basil, thyme, oregano, salt and pepper to taste and butter; cook and stir until hot, about 5 minutes. Mound the rice mixture in the center of 2 serving plates, creating as much height as possible. Arrange trout on top of rice. Ladle vinaigrette around rice; garnish with cilantro sprigs. Serve immediately. Refrigerate any remaining vinaigrette for later use.
Cranberry Chutney I
Category: side-dish
By Christine L.

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.

Ingredients:
1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

Directions:
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Yields: 2 -1/2 cups

Calories: 52.4
Fat: 0.1 g
Carbohydrates: 13.4 g
Sugars: 11 g
Dietary fiber: 1.1 g
Protein: 0.2 g
Sodium: 1.2 mg
Apple Walnut Tart


Ingredients:
Mean Chef's Sweet Tart Dough, granny smith apples, lemon juice, walnuts, sugar, all-purpose flour, ground cinnamon, unsalted butter

Directions:
Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.].
Peel, core and slice apples.
Sprinkle with lemon juice.
Arrange apple slices in tart shell.
Scatter walnuts on top of fruit.
Combine sugar, flour and cinnamon in small bowl.
Add butter and work with fingers to form a crumb topping.
Sprinkle over tart.
Bake at 400 for about 40 minutes or until top is golden brown.
Phad Thai (Very Simple Version)


Ingredients:
chicken thigh fillets, garlic clove, fresh ginger, palm sugar, soy sauce, fish sauce, lime juice, green onions, bean sprouts, coriander leaves

Directions:
Place noodles in large heatproof bowl; cover with boiling water. Stand until just tender; drain.
Heat wok or large non-stick frying pan; stir-fry chicken, garlic, ginger and chilli, in batches, until chicken is browned.
Return chicken mixture to wok with sugar, sauces and juice; stir-fry until sauce thickens slightly.  Add noodles, onion and sprouts to wok; stir-fry until hot.  Serve phad thai sprinkled with coriander.
California Grilled Veggie Sandwich
Category: main-dish
By Anonymous

I came up with this recipe to entertain friends. Since I am a semi-vegetarian and love to BBQ, I am always inventing something new. The first time I made this, my meat-lover friends raved about this dish! I prefer mesquite coals over gas barbeques...however, either works fine.

Ingredients:
¼ cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
⅛ cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1  red onion, sliced
1 small yellow squash, sliced
2  (4-x6-inch) focaccia bread pieces, split horizontally
½ cup crumbled feta cheese

Directions:
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside. Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn. Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 392.9
Fat: 23.8 g
Saturated fat: 5.9 g
Carbohydrates: 36.5 g
Sugars: 4.7 g
Dietary fiber: 3.2 g
Protein: 9.2 g
Cholesterol: 21.9 mg
Sodium: 623.4 mg
Teriyaki Sauce - Homemade


Ingredients:
soy sauce, garlic powder, ground ginger, dry mustard, white pepper, brown sugar

Directions:
"Place all ingredients into a blender and let it go for a few minutes, until well blended Store in the refrigerator."
Creamy Cheesy Chili Potato Casserole


Ingredients:
potatoes, cream cheese, sharp cheddar cheese

Directions:
Layer sliced potatoes, chili, cubed cream cheese, cream of mushroom soup, and cheddar cheese in a greased casserole dish.
Repeat layers (like lasagna].
Bake covered in a 350 degree oven for 1 1/2 hours.
Top with additional cheddar cheese and bake uncovered for 10 minutes.
Allow casserole to set for 20 minutes and serve.
Sour Cream Cookies


Ingredients:
sugar, vanilla extract, self-rising flour, bicarbonate of soda, salt, nutmeg, light sour cream, icing sugar, lemon juice

Directions:
Preheat oven to 200 deg Celsius. Less for fan-forced. Line 2 trays with non-stick paper.
In a small bowl cream together butter, sugar and vanilla.
Add egg yolk & beat well.
Sift together flour, soda, salt and nutmeg.
Fold half the sour cream and half the dry ingredients into the butter mixture.  Fold in remaining halves.  Mix well to combine.
With floured hands roll teaspoonfuls of mixture into small balls and place on prepared trays.  Press lightly on top with a fork.
Bake in oven for 8 to 10 minutes or until pale golden in colour.  Cool slightly on trays before moving to wire racks to cool.
Dip tops of biscuits in the Citrus Glaze.
Citrus Glaze: Combine icing sugar, juices and orange rind in a cup.  Place cup in saucepan of hot water, beat with fork until glossy.  Pour into a saucer to make icing the biscuits easier.
Creamy Crock-Pot Chicken Noodle Soup


Ingredients:
ground black pepper, rosemary, thyme, water

Directions:
In your crock pot, pour all three cans of soup and water.
Whisk together until smooth.
Stir in chicken, frozen vegetables, thyme, rosemary, celery salt, and pepper.
Cover and cook on low setting for 6-8 hours or high setting for 3-4 hours.
After cook time, make sure the crock pot is set on high and add dried egg noodles.
Cook on high for 20-30 minutes or until noodles are tender.
Eve's Chicken Quarters
Category: meat-and-poultry
By Eve Lange

Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!

Ingredients:
4  chicken leg quarters
1 (4.5 ounce) package instant long grain and wild rice
2 cups water
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) container sour cream
2 cloves garlic, crushed
1 tablespoon minced garlic
1 cup chopped broccoli

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken quarters in a 9x13 inch baking dish and bake in preheated oven, covered, for 45 minutes. Meanwhile, in a large bowl combine rice and seasoning packages, water, soup, sour cream, crushed garlic, minced garlic and broccoli. Mix well. Remove chicken to a platter and drain oil. Spread rice mixture in the bottom of the baking dish, then arrange chicken on top of rice. Bake uncovered for 30 to 45 minutes, or until wild rice is opened up and liquid is absorbed.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 628.5
Fat: 36.9 g
Saturated fat: 14.3 g
Carbohydrates: 35.1 g
Sugars: 1.9 g
Dietary fiber: 1.1 g
Protein: 37.7 g
Cholesterol: 169.7 mg
Sodium: 1136.9 mg
Nana's Southern Pickled Peaches
Category: side-dish
By BLUEROWZE

Old Southern favorite.  Great on picnics with cucumber sandwiches or at Sunday supper.

Ingredients:
4 cups sugar
1 cup white vinegar
1 cup water
2 tablespoons whole cloves
4 pounds fresh clingstone peaches, blanched and peeled
5 (3 inch) cinnamon sticks

Directions:
Combine the sugar, vinegar and water in a large pot, and bring to a boil. Boil for 5 minutes. Press one or two cloves into each peach, and place into the boiling syrup. Boil for 20 minutes, or until peaches are tender. Spoon peaches into sterile jars and top with liquid to 1/2 inch from the rim. Put one cinnamon stick into each jar. Wipe the rims with a clean dry cloth, and seal with lids and rings. Process in a hot water bath for 10 minutes to seal, or consult times recommended by your local extension.

Prep time: 1 hr
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 4 quarts

Calories: 110.4
Carbohydrates: 28.3 g
Sugars: 27.6 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Sodium: 3 mg
Dal Bukhaari


Ingredients:
Urad Dal, ginger paste, garlic paste, tomato paste, kashmiri chili powder, butter, garam masala powder, salt

Directions:
Pressure cook the dal with salt for about 15-20 minutes.
Mash the dal well with the back of the laddle.
Add the ginger garlic pastes, tomato puree, red chilli powder and 1/2 the butter and cook for about 20 minutes.
Add cream and cook for another 10 minutes.
The texture of this dal is creamy.
Finish off with the garam masala if you like.
Serve piping hot with any of the many Indian breads.
Tip:
The original recipe does not contain garam masala in it. Sometimes I add the same for a variation and it tastes great!
Mom's Salsa


Ingredients:
crushed tomatoes, garlic cloves, lime, juice of, fresh ground pepper, sea salt, cumin, oregano

Directions:
"Mix all ingredients together and chill for several hours to let the flavors mingle.  The longer it sits the hotter it will get."
Curry Lamb Vindaloo


Ingredients:
cumin, turmeric, crushed red pepper flakes, salt, red wine vinegar, onions, garlic cloves, boneless leg of lamb, coconut milk

Directions:
Combine curry ingredients in a glass bowl or cup. Mix well.
Put oil in a large pot over medium-high heat. Add the onion and fry until they are brown (but not burnt!].
Add garlic to the onions and fry for 30 seconds.
Add the curry mix, stir and fry for a minute.
Add the meat, stir and brown about 5 minutes.
Pour in the coconut milk. Add additional water to just cover the meat.
Bring to a boil, then cover the pot, reduce to a simmer, and cook for 75 minutes.
Serve over hot rice (I use Basmati].
Warm Butterscotch Peanut Butter Fondue Dip


Ingredients:
boiling water, apple, marshmallows, bacon

Directions:
Warm milk in a saucepan on medium heat., add all morsels to milk and mix until smooth, about 10 minutes., Remove from heat and whisk in peanut butter until smooth., Stir in Boiling water., Serve immediately or keep in small crockpot., Dip Apple Slices, Pretzel Rods, Marshmallows and even cooked bacon!
Old-Fashioned Butterscotch Sauce


Ingredients:
light brown sugar, light corn syrup, butter, evaporated milk, baking soda, vanilla

Directions:
In a medium saucepan combine sugar, syrup, and butter.
Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil.  Allow to boil, without stirring, for exactly 1 minute; remove from heat and let stand for 5 minutes.
In another bowl or large measuring cup, combine evaporated milk, baking soda, and vanilla.  Stir into the slightly cooled sauce.
Pour into jars, cover, and refrigerate.
Place jar in a pan of warm water to reheat.