xiaoxl/recipe_data huggingface dataset:
French Apple Tart (Tarte de Pommes a la Normande)
Category: world-cuisine
By Peter Lovering

My mother used to cook this for us all, usually to go with Sunday dinner.  I was hooked.  Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe.  Tried it out today, and it's just as I remember.  The thing that makes it for me is the frangipane.  Hope you like it as much as me.

Ingredients:
1 ⅓ cups all-purpose flour
1 pinch salt
½ cup butter, softened
1  egg yolk
3 tablespoons cold water, or as needed
½ cup butter, softened
½ cup white sugar
1  egg, beaten
1  egg yolk
1 tablespoon apple brandy
⅔ cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
¼ cup apricot jelly

Directions:
In a medium bowl, stir together 1 1/3 cups of  flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance. To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside. Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm. Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats. Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center. Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly. Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some  water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Prep time: 1 hr
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 506.8
Fat: 32.3 g
Saturated fat: 15.8 g
Carbohydrates: 50.1 g
Sugars: 26.1 g
Dietary fiber: 4 g
Protein: 7.3 g
Cholesterol: 135.5 mg
Sodium: 199.1 mg
Greek Chicken With Warm Tomato-Corn Salad


Ingredients:
chicken breast halves, olive oil, unsalted butter, onion, green peppers, garlic cloves, white wine, ground oregano, dried thyme, corn, cherry tomatoes, grape tomatoes, roma tomato, fresh lime juice, feta cheese

Directions:
Mix oregano, thyme, salt ad pepper together.
Sprinkle over chicken and pound  between heavy-duty plastic wrap to ½” even thickness.
Heat oil in skillet over MED-HI; sauté chicken to brown.
Pour off any drippings from skillet, keeping any brown bits in skillet, and return to moderately high heat. Push chicken to one side.
Add butter, onion, and pepper and sauté, stirring occasionally and scraping up brown bits, until onion is golden, about 4 minutes.
Add garlic and sauté, stirring, 1 minute. Stir in corn and wine; distribute chicken breasts in pan, evenly, and cover skillet. Cook until corn is just tender-crisp and chicken juices run clear, about 15-20 minutes.
Remove lid, then add tomatoes and sauté, until tomatoes JUST begin to soften, about 2 minutes. Remove from heat and stir in any meat juices on plate  and lime juice.  Serve with warm tomato-corn salad and sprinkle with feta cheese.
Shrimp With Mango and Plantians


Ingredients:
olive oil, plantains, mangoes, shrimp, fresh cilantro, sea salt

Directions:
Slice up two plantains and sauté in one tablespoon of olive oil over medium heat.
Brown one side (about two-three minutes] then turn each slice and brown the other side. Remove from pan and place on a paper towel to absorb the excess oil. Sprinkle lightly with sea salt.
In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.
Meanwhile peel the mangoes and cut into one-inch chunks. I like to make a circular cut around the mango, top to bottom, following the edge of the mango seed. Then cut one-inch slices across the grain on both flat sides of the seed. With a long knife, cut your chunks away from the seed. (Everyone has their own way of cutting up a mango.].
Add shrimp to the mango reduction and simmer until they turn pink and opaque.
A good way to test a reduction sauce is to pull a flat edged spatula across the pan. If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.
Set the shrimp and sauce aside in a bowl to cool down a bit.
Then carefully fold in your mango, plantains and cilantro. This is a very easy, fruity dish that can be served as a light lunch or an appetizer.
Thai Red Curry


Ingredients:
onion, Thai red curry paste, garlic cloves, coconut milk, fish sauce, brown sugar, salt, zucchini, cornstarch, lemon juice, basil leaves

Directions:
"HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice."
Garlic Pot Roast


Ingredients:
garlic, beef roast, onion, red wine

Directions:
Cut 4 of the garlic cloves into thin slivers.
Cut small slits in the roast and slide a garlic sliver into each one.
Heat the oil in a large pot and brown the beef on all sides.
Remove meat.
Add onion and remaining garlic (I mince remaining garlic] to pot and cook until golden, about 10 minutes Return meat to pot and add the wine, stock, salt and pepper.
Bring to a boil and then reduce the heat and simmer, covered, until tender, about 2 and a 1/2 hours.
Turn the meat occasionally.
Remove the meat and cover loosely with aluminum foil to keep warm.
Skim fat from cooking liquid.
Bring the liquid to a boil and cook until reduced to about 1 1/2 cups.
Serve this sauce with the pot roast.
Marinated Chicken Kabobs
Category: meat-and-poultry
By D.DETMANN

This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!

Ingredients:
1 cup vegetable oil
½ cup soy sauce
½ cup light corn syrup
¼ cup lemon juice
2 tablespoons sesame seeds
½ teaspoon garlic powder
garlic salt to taste
4  skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
1 (8 ounce) package fresh chopped mushrooms
2  onions, quartered
1  green bell pepper, cut into large chunks

Directions:
In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes. Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 815.7
Fat: 58.5 g
Saturated fat: 9.3 g
Carbohydrates: 44.9 g
Sugars: 16 g
Dietary fiber: 2.9 g
Protein: 32.8 g
Cholesterol: 68.4 mg
Sodium: 1995 mg
American Blueberry Crumble


Ingredients:
unsalted butter, blueberries, berries, granulated sugar, cornstarch, vanilla extract, all-purpose flour, brown sugar, granulated sugar, unsalted butter, oats, ground cinnamon

Directions:
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling:
In a bowl, add the blueberries, sugar, cornstarch, orange juice or apple cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping:
In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.] Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
German Chocolate Brownies


Ingredients:
oleo, egg, chocolate chips, pecans, coconut

Directions:
Mix dry cake mix with the oleo and the egg, and place in 9x13 pan., Layer on top of cake the chips, pecans, and coconut., Pour the Eagle brand milk over all., Bake in a 350* oven for 30 minutes or until golden brown.
BLT Chicken Salad


Ingredients:
mayonnaise, barbecue sauce, onions, lemon juice, pepper, lettuce, tomatoes, chicken breast, bacon

Directions:
Combine dressing ingredients; set aside.
Place lettuce in serving bowl, sprinkle with remaining salad ingredients.
At serving time, drizzle salad with dressing, toss and serve.
Cooking time is for the eggs (bring to a boil, boil 3 minutes, turn off & let sit in hot water for 11 minutes, pour off hot water, cover with ice-water, begin peeling] and bacon (fry & drain on paper towels] and chicken (cover breast meat with half water & cooking sherry, simmer until meat is just barely pink, remove from heat, drain & cut] -- do these in an overlapping style, and you'll be done in no time!
Oven-Fried Potatoes


Ingredients:
russet potatoes, kosher salt

Directions:
Preheat the oven to 450°. In a large bowl, cover the potatoes with cold water and let stand for 20 minutes.
Heat 2 large rimmed baking sheets in the oven for 5 minutes. Drain the potatoes and pat dry. Return the potatoes to a dry bowl, add the oil and toss to coat. Spread the potatoes on the hot baking sheets and bake for about 35 minutes, or until golden brown and crisp, stirring every 10 minutes. If the edges start to darken, stir more often. Season the potatoes with salt and serve.
Lad Na


Ingredients:
beef, chicken, garlic cloves, chicken broth, water, cornstarch, black soy sauce, preserved black bean, black pepper, sugar, fish sauce

Directions:
Pre-soak rice noodle in warm water for at least an hour, then drain.
Cut gai lan into bite-size pieces, peeling and cutting stems.
Thinly cut pork, beef or chicken into bite-sized pieces. Add a splash of fish sauce, pepper, and lightly coat with cornstarch.
In a frying pan brown the noodles in oil.
As you stir-fry the noodles, pour in about 2-4 tablespoonful of thick sweet black soy sauce.
Stir thoroughly to coat noodles, remove and set aside on serving plates.
Wipe the pan clean and pour in about 2 tablespoonful of oil and lightly brown garlic and black beans.
Stir in meat for about a minute, then add in the broccoli.
After about 3-4 more minutes, pour in about 1/2 - 1 cup chicken broth and flavor with fish sauce.
Bring sauce to a boil and slowly add cornstarch solution, stir until thicken.
Pour sauce over noodles, adding a teaspoon or more of sugar if so desired.
Basil Chicken and Pasta
Category: main-dish
By Stacey Adkins

This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!

Ingredients:
1 (12 ounce) package rotini pasta
2 tablespoons butter
1 pound skinless, boneless chicken breast halves - cut into 1/2 inch cubes
3 cloves garlic, minced
½ teaspoon ground black pepper
2 teaspoons dried basil
1 cup heavy cream
¼ cup grated Parmesan cheese

Directions:
In a large pot with boiling salted water cook rotini pasta until al dente. Drain. Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes. Toss drained pasta with basil sauce and serve immediately.

Yields: 4 servings

Calories: 535.4
Fat: 31.3 g
Saturated fat: 18.9 g
Carbohydrates: 28.6 g
Sugars: 0.2 g
Dietary fiber: 1.6 g
Protein: 34.5 g
Cholesterol: 167.1 mg
Sodium: 223.6 mg
Buttermilk Chicken Caesar Salad


Ingredients:
low-fat buttermilk, lemon juice, garlic clove, parmesan cheese, coarse salt, black pepper, boneless skinless chicken breast halves, olive oil, light mayonnaise, romaine lettuce, radicchio

Directions:
Heat broiler, with rack set 4 inches from heat.
Line a rimmed baking sheet with aluminum foil.
In a medium bowl, combine buttermilk, lemon juice, garlic, and Parmesan.
Season with salt and pepper.
Place mixture in a resealable plastic bag;  reserving 1/2 cup for salad, add  the rest of the buttermilk mixture to bag.
Refrigerate chicken at least 15 minutes and up to 1 day.
Meanwhile, make croutons by  placing bread on prepared baking sheet.
Brush both sides with oil, and season with salt and pepper.
Broil until toasted, 1 to 2 minutes per side;  cut into 1 inch pieces (and reserve baking sheet].
Transfer chicken to baking sheet; discard marinade.
Broil until opaque throughout, 14 to 16 minutes.
Let rest 5 minutes; thinly slice crosswise.
In a large bowl, stir together mayonnaise and the reserved  1/2 cup of buttermilk mixture.
Add romaine, radicchio, chicken, and croutons;  toss to combine.
Serve immediately.
Chipotle Grapefruit Margarita


Ingredients:
kosher salt, grapefruit juice, grapefruits

Directions:
For the chipotle salt: Mix together the salt and 1 teaspoon chipotle powder on a plate.
For the margarita: Fill a cocktail shaker with ice. Add the grapefruit juice, tequila, orange liqueur and pinch of chipotle powder. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.].
Moisten the rim of a chilled rocks glass with one of the grapefruit wedges and press the rim into the chipotle salt. Strain the margarita into the prepared glass and garnish with the remaining grapefruit wedge.
No-Bake Cheesecake Flag Cake
Category: desserts
By Chef John

That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. USA! USA! USA!

Ingredients:
1 ½ cups finely crushed graham cracker crumbs
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
6 tablespoons butter, melted
1 cup cream cheese at room temperature
1 cup mascarpone cheese at room temperature
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
⅓ cup white sugar
1 ¼ cups cold heavy whipping cream
20 large fresh strawberries, hulled and halved lengthwise, or as needed
24  large fresh blueberries, or as needed

Directions:
Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly. Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes. Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture. Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined. Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours. Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake. Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars. Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 1 9x11-inch pan

Calories: 380.6
Fat: 31.6 g
Saturated fat: 18.5 g
Carbohydrates: 22.4 g
Sugars: 14.9 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 93.8 mg
Sodium: 181.6 mg
Deviled Egg Boats


Ingredients:
hard-boiled eggs, Dijon mustard, vinegar, mayonnaise, bell peppers, paprika

Directions:
Peel the eggs; slice each one in half to make boats.
Place the yolks in a medium-sized bowl and mash them with a fork.
Add the mustard and the vinegar.
Add the mayonnaise, stirring until the consistency is smooth but not soupy.
Next, make the sails. To do this, cut each pepper into 1-inch-wide strips, then cut the strips into 1-inch squares and slice each square in half diagonally.
Fill the egg-white halves with the yolk mixture.
Stick the sail upright into the filling and sprinkle with paprika.
Makes two dozen.
Iced Café Latte


Ingredients:
fat-free evaporated milk, instant coffee granules, granulated sugar

Directions:
Combine evaporated milk, instant coffee and sugar in 2-cup glass measure.
Microwave on HIGH (100%] power for 1 minute; stir well.
Pour over ice cubes.
South Texas Pozole


Ingredients:
onion, garlic cloves, chicken broth, dried oregano, salt, red chili powder, white hominy

Directions:
Heat oil in a large dutch oven over medium heat.  Add pork and cook, turning until browned on all sides.
Remove the pork with a slotted spoon and keep warm.
Reduce heat to medium and add onion and garlic to the pan, cooking just until onion softenes.
Return pork to dutch oven and add the chicken broth, oregano, salt and chili.
Reduce heat to low, cover, and cook for about 90 minutes.
Add hominy and cook for 15 more minutes.
Check seasonings and add more chile powder or salt according to taste.
Ladle into soup bowls.
Serve with hot corn tortillas and garishes.
GARNISHES:  thinly sliced radishes, shredded lettuce, finely chopped onion, chopped cilantro, lime wedges.
Coconut Lemon Cake


Ingredients:
instant vanilla pudding, water, eggs, vanilla, butter, sugar, cornstarch, salt, water, cream cheese, sugar, Cool Whip, angel flake coconut

Directions:
Preheat oven to 350
Mix all ingredients for cake;
Pour 2 heaping cups of batter into each of  4 round pans, sprayed with pam.  (you can make cupcakes with leftover batter].
Bake 18-23 minutes at 350.  Do not overcook.
Turn onto wax paper; and cover with cloth and gently press down on each layer to make them level.  Leave covered with cloth and let cool completely.
Lemon Filling:  Melt butter; blend in sugar, cornstarch and salt.  Gradually stir in water.  Cook, stirring constantly until mixture thickens.  Mix egg yolks with lemonade.  Stir small amount of hot mixture into egg mixture.  Stir lemonade mixture into hot mixture; bring to a boil, stirring constantly.  Cool completely.
Frosting:  Mix cream cheese and sugar together (with mixer] until fluffy.  Fold in Cool Whip.
On cake plate, put layers together with lemonade filling.  Frost top and sides with frosting.  Press angel flake coconut on sides and top of frosted cake.
(Keep refrigerated].
Tyler Florence's Pickled Beet Martini


Ingredients:
vermouth, vodka, aquavit

Directions:
Place martini glasses in the freezer or fill them with ice.
Fill a cocktail shaker with ice.
Add beet juice, vermouth, vodka, and aquavit to shaker.
Remove any ice from glasses. Shake and pour drink through a strainer into glasses.
Garnish with skewered baby beets.
Warm Fruit


Ingredients:
blueberries, cherries, pears, butter, cinnamon

Directions:
Heat oven to 350., Combine all ingredients in 9 x 13 glass dish., Cook for 30- 40 mins until hot and bubbly.
Potato and Shrimp Curry


Ingredients:
olive oil, minced garlic cloves, turmeric powder, cumin, salt, pepper, chopped tomato, chicken broth, fresh cilantro

Directions:
Heat oil in a wok over medium high heat. Sauté onion, garlic and ginger until fragrant about 1 minute. Add potato, shrimp, carrot, turmeric, cumin, salt, pepper, and stir fry until shrimps turn pink. Add chipotle sauce, tomato, yogurt, chicken broth and milk. Stir, cover, lower the heat to medium, let cook 12-15 minutes or until potato are tender and the sauce is slightly thickened.
Remove from heat, garnish with cilantro, and serve hot with steam rice or flat bread if desired.
Carbonara Pizza Appetizer


Ingredients:
onion, garlic cloves, margarine, flour, white pepper, milk, parmesan cheese, bacon, monterey jack cheese, green onions

Directions:
Preheat oven to 425.
Grease a 12 inch pizza pan.
Press pizza dough into pan.
Prick dough with a fork.
Bake at 425 for 7 to 10 minutes or until lightly browned.
Saute onion and garlic in butter in a saucepan until tender.
Stir in flour and pepper.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; stir in parmesan cheese.
Spread mixture over hot crust.
Sprinkle with bacon, monterrey jack cheese and green onion.
Bake at 425 for 8 to 12 minutes.
Let stand 5 minutes before cutting.
Serve warm.
(Not) Fried Zucchini


Ingredients:
zucchini, fresh rosemary, garlic cloves, salt, pepper

Directions:
Cut the zucchini into thin wedges.
In a shallow bowl, whisk together the vinegar, rosemary, and garlic; add salt and pepper to taste. Add the zucchini and toss so that all the sticks are thoroughly coated. Allow the zucchini to absorb the marinade for 2-3 minutes.
Coat a baking sheet with nonstick cooking spray. Arrange the zucchini on the prepared baking sheet. Roast at 375 for 25 to 30 minutes, or until dark brown.