xiaoxl/recipe_data huggingface dataset:
Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker
Category: soups-stews-and-chili
By BELEDONA

I love lentils and split peas (no need to soak) so here is my recipe for a hearty comfort food soup. Using the pressure cooker is wonderful because after working all day, this is a quick and energy-saving way to make a meal in around 30 minutes! Serve with a nice hearty piece of warm bread.

Ingredients:
1 cup red lentils
1 cup yellow split peas
1 large onion, coarsely chopped
2  carrots, coarsely chopped
5 cloves garlic, chopped
1 ½ teaspoons ground cumin
8 cups chicken broth
salt and ground black pepper to taste
1 teaspoon lemon juice, or to taste

Directions:
Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 10 servings

Calories: 170
Fat: 0.7 g
Carbohydrates: 29.4 g
Sugars: 3.2 g
Dietary fiber: 6.6 g
Protein: 11.6 g
Cholesterol: 4 mg
Sodium: 780.5 mg
Sandwich Maker Pies


Ingredients:
cinnamon, powdered sugar

Directions:
Make dough into a 10X10 square.
Cut in half. Place on half in the sandwich maker.
Place 2 Tbsp filling mixture in each triangle pocket.
Sprinkle with cinnamon if desired.
Place other half of pie crust on top.
Lower lid, shut firmly and bake for 5-7 minutes.
You can drizzle with icing or sprinkle with powdered sugar.
Ideas for filling: apple,blueberry,cherry,pumpkin,strawberry, peach, lemon, butterscotch, apricot.
Cold Veggie Pizza


Ingredients:
mozzarella cheese, cream cheese, egg, butter, baking powder, garlic powder, onion powder, salt, cream cheese, sour cream, dried dill weed, garlic powder

Directions:
Crust:
Add mozzarella cheese and cream cheese to microwavable safe bowl and heat on high 60-90 seconds or until melted.
Mix well before combining with other ingredients.
Add remaining crust ingredients and mix until well incorporated.
Make sure ingredients are completely incorporated (use hands if necessary; it helps to add oil or nonstick spray to hands] and form into a ball.
Refrigerate for 10-15 minutes.
Roll out dough in a rectangle about 1/8" thick onto parchment paper or a Silpat oven liner.
Bake at 400°F for 10 minutes or until lightly browned.
Topping:
Combine cream cheese, sour cream, dill, garlic powder salt and pepper in a bowl.
*for a lighter, fluffier texture, use hand mixer to whip spread.
Spread mixture over top of cooled crust.
Top with desired chopped vegetables.
Serve immediately or refrigerate until served.
French Silk Pie
Category: desserts
By squeeziebrb

Delicious, creamy, and decadent French silk pie! This recipe is unique since it requires the eggs to be cooked rather than a traditional French silk pie recipe that uses raw eggs. To make things easier, use a frozen store-bought deep-dish pie crust! Garnish with fresh whipped cream and chocolate curls. Cover remaining pie with plastic wrap and store in the refrigerator for up to 3 days.

Ingredients:
1  egg, beaten
1 (9 inch) frozen deep-dish pie crust, thawed
⅔ cup white sugar
2  eggs
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1 ½ teaspoons vanilla extract
⅓ cup unsalted butter, at room temperature
1 cup cold heavy whipping cream
3 tablespoons powdered sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Brush beaten egg over all surfaces of pie crust, including edges. Prick holes into the bottom and sides of the crust using a fork. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and let cool completely, about 30 minutes. Combine sugar and 2 eggs in a medium saucepan over medium-low heat. Stir continuously, adjusting heat as needed to make sure mixture does not boil or bubble, until it coats the back of a spoon and an instant-read thermometer reads 160 degrees F (70 degrees C), about 10 minutes. Remove mixture from heat and stir in melted chocolate and vanilla extract; allow to cool to lukewarm temperature, 15 to 20 minutes. Beat butter in a separate large bowl using an electric mixer until light and fluffy. Add chocolate mixture and continue to beat on high speed until thick and creamy, about 5 minutes. Beat cold heavy cream in a separate bowl until slightly thick. Add powdered sugar all at once and continue to beat on medium to medium-high speed until stiff peaks form. Fold into chocolate mixture, stirring very gently as to not decrease the volume by stirring too much. Pour into the prepared pie crust and chill in the refrigerator for at least 2 hours before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 2 hrs 55 mins
Yields: 1 9-inch pie

Calories: 387.9
Fat: 29.2 g
Saturated fat: 15.3 g
Carbohydrates: 30.4 g
Sugars: 20.4 g
Dietary fiber: 1.3 g
Protein: 4.4 g
Cholesterol: 122.5 mg
Sodium: 139.5 mg
Banana Cake


Ingredients:
butter, caster sugar, eggs, vanilla essence, bananas, bicarbonate of soda, milk, self-rising flour, butter, icing sugar, lemon juice

Directions:
Preheat oven to 180 degrees celcius.
Grease a 20cm round springform tin.
Cream butter and sugar and slowly add the eggs and vanilla.
Add the bananas.
Dissolve soda in milk and mix into the mixture.
Fold in flour with a metal spoon.
Cook for about 70 minutes or until the cake springs back when tapped gently.
Leave in tin for 10 minutes then turn out.
To make the icing:   Cream the butter and then add the icing sugar; add the lemon to taste (I often use more as I like it really lemony!].
Vinegar Chicken


Ingredients:
chicken breasts, vinegar, soy sauce, Worcestershire sauce, salt, black pepper, garlic powder, onion powder

Directions:
Preheat the oven to 425 degrees.
Lightly grease a 13 x 9-inch pan.
Place the chicken in the pan.
In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
Sprinkle 1/3 of this mixture over the chicken.
Season with the salt, pepper, garlic powder, and onion powder.
Bake for 30 minutes.
Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
Baste again with the remaining vinegar mixture.
Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.
Lemon Poppy Seed Bread
Category: bread
By Margie

A delicious and easy poppy seed bread made from scratch.

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ½ tablespoons poppy seeds
2 ½ cups white sugar
1 ⅛ cups vegetable oil
3  eggs
1 ½ cups milk
1 ½ teaspoons vanilla extract
1 ½ teaspoons lemon extract
¼ cup orange juice
¾ cup white sugar
½ teaspoon lemon extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans. In a large mixing bowl, stir together the flour, salt, baking powder,  poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack. Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 3 - 8x4 inch loaves

Calories: 330.3
Fat: 14 g
Saturated fat: 2.1 g
Carbohydrates: 48.3 g
Sugars: 33.8 g
Dietary fiber: 0.6 g
Protein: 3.6 g
Cholesterol: 29.4 mg
Sodium: 229.6 mg
Cranberry Chipotle Spread


Ingredients:
fresh cranberries, pecans, walnuts, chipotle chile in adobo, fresh cilantro, cream cheese

Directions:
Put the cranberries, orange peel, and nuts in a food processor and pulse rapidly four or five times until coarsely chopped.
Add the chipotle, cilantro, and cream cheese and blend until smooth.
Spoon into a bowl, cover with plastic wrap, and refrigerate until ready to serve.
Serve with good crackers, French bread, or Mexican pan tostado.
Muffins Base


Ingredients:
all-purpose flour, baking powder, baking soda, salt, eggs, sugar, unsalted butter, sour cream, vanilla, berries, peanut butter, pumpkin, cinnamon

Directions:
Sift together flour, baking powder, salt and spices if using, into bowl and whisk together until well blended. Add berries and nuts if using at this time to flour mixture and stir to coat; set aside.
In separate bowl whisk eggs until very creamy and add the sugar in several additions whisking vigorously until thick. Add melted butter in 2 steps whisking again until well mixed. Add sour cream and optional pastes in several additions and again whisk vigorously till well combined.
With a large rubber spatula fold flour mixture into batter until just incorporated, you will see some small spots of flour, do not overmix. Batter may be refrigerated over night or for several hours, dough will develop more flavor.
Bake at 350°F for 25 to 30 minutes until light golden brown and toothpick test comes out clean. Suggest preheat oven at least 30 minutes to get maximum burst. Oven rack middle of oven.
Fluffy Pan-Cake


Ingredients:
butter, eggs, flour, milk, lemon, powdered sugar

Directions:
Preheat oven to 375., On the stovetop, melt butter in large frying pan., Meanwhile in a bowl, beat eggs with a fork until frothy., In a separate bowl, stir together the flour and milk., Dump the egg into the flour mixture and stir., Pour batter into pan with bubbly butter, put pan into oven., Bake for 15 minutes., Will puff up, edges will curl and brown., Take out of oven and drizzle with fresh squeezed lemon juice., Dust with powdered sugar.
Easy Apple Turnovers


Ingredients:
cinnamon, brown sugar, apple

Directions:
Preheat oven to 375 degrees., Peel the apple and cut into slices., unroll the pillsbury cresent rolls., sprinkle each roll with cinnamon and brown sugar., then place one apple slice at the wide end of the crecent roll, roll crecent from wide end to small and place on ungreased baking sheet., place in oven and cook for 13 minutes., enjoy!
Moroccan Chicken With Sweet Couscous


Ingredients:
salt, black pepper, ginger, turmeric, saffron, onion, cinnamon sticks, sweet unsalted butter, icing sugar, ground cinnamon

Directions:
Place the chicken into a pot along with the spices, onion, cinnamon sticks, & 2 tbsp of the butter.
Pour in the chicken stock & bring to a boil. Reduce heat, cover & simmer for 45-60 minutes, until the chicken is tender.
Take the chicken out of the broth. Turn up the heat & boil until the sauce is reduce to 2 cups. Remove the chicken from the bones. Discard the cinnamon sticks & bones.
Pour the 2 cups of sauce in with the dry couscous, stir. Cover & let sit for 8-10 minutes. Uncover & add the rest of the butter, stir until melted.
Dump half the couscous onto a serving platter. Flatten into a large circle then arrange the chicken in a single layer over the couscous. Spread the rest of the couscous over the chicken to form another flat circle.
Dust a fine layer of confectioners sugar over the couscous & decorate with thin lines of cinnamon. Serve with a small bowl of confectioners sugar & cinnamon on the side.
Four Chanterelles


Ingredients:
"salted butter"

Directions:
Gently clean the mushrooms with a damp paper towel.
Cut off the very very end of the stems and slice the mushrooms lengthwise.
In a small skillet, melt the butter on medium low heat.
Add the chanterelles and saute for 2 minutes and 10 seconds then remove from heat.
Taste and enjoy the flavor!
Polenta Crusted Bacon Goat Cheese Arrotondares Con #Ragu


Ingredients:
bacon, romano cheese, baby arugula, egg, flour, polenta

Directions:
In a medium bowl, combine bacon, goat cheese, romano cheese and 2 tablespoons of chopped arugula.  Use heaping tablespoons to form 8 cheese balls.  (Note:  if the cheese is too soft to roll, refrigerate about 15 minutes until firm].
Use 3 small bowls - In the first bowl put the ¼ cup flour.  In the second bowl add egg and beat well. In the third bowl combine polenta and breadcrumbs. Coat each ball with flour, then egg then polenta/breadcrumb mixture and place on a plate. Refrigerate 1 hour.
In a medium pot, heat oil to 375 degrees.  Fry 4 balls at a time 1-2 minutes until light golden brown, remove and drain on paper towels.
In a small sauce pan, heat Ragu sauce with remaining chopped arugula (reserving about a teaspoon of arugula for garnish].  Bring to a simmer and remove from heat.
Spoon sauce onto deep dish platter, top with cheese balls, sprinkle with remaining romano cheese and remaining arugula.  Serve immediately.
Coffee Mousse Pie


Ingredients:
instant coffee, water, unflavored gelatin, Cool Whip, graham cracker pie crusts, chocolate

Directions:
In a small bowl, mix coffee and water.  Sprinkle with gelatine and let soften 5 minutes.  Cook in microwave for about 15 seconds.  Stir and repeat the same step, if needed, until gelatine has completely melted and coffee is dissolve.  Let rest for 5 minutes.
In a large bowl, mix eagle brand and gelatine mixture.  With a spatula, add the cool whip to the cool whip mixture by folding delicately.  Pour the mixture in the graham crust and put in the fridge for 45 minutes or until the filling is set.  Sprinkle with chocolate if wanted.
Creamy Citrus Cooler


Ingredients:
pink grapefruit juice, low-fat vanilla ice cream, vanilla yogurt

Directions:
Put all ingredients in a blender. Blend for a few seconds on high speed or until ingredients are thoroughly combined.
Makes 2 servings.
Salsa Verde Braised Pork


Ingredients:
salsa verde, onion, reduced-sodium chicken broth, cumin seeds, dried oregano, fresh cilantro, cilantro leaf, salt

Directions:
Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.] and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Veg.Kolhapuri


Ingredients:
onion, tomatoes, green chili peppers, garam masala, jeera powder, red chili pepper, turmeric powder, cardamom pods, cloves, cinnamon stick, fresh coriander, salt

Directions:
Heat 3 tbsp of oil, add cloves, cardamom and cinnamon. Fry for a minute.
add chopped green chillies then add Finely chopped onions and fry till golden brown.
Now add coriander powder, jeera powder, chilly powder, saunf powder, and turmeric and garam masala.Fry for a minute.
add pureed tomatoes to the mixture and fry till the oil separates. Now add mixed vegetables, fresh cream , salt and half of the coriander leaves and allow to cook for 5 minutes on low flame.
remove when the mixture starts leaving oil. Garnish with coriander leaves.Veg kolhapuri goes well with chapathi, jowar or bajre ki roti.
Old Fashioned French Canadian Baked Beans


Ingredients:
navy beans, bay leaf, garlic cloves, molasses, maple syrup, ketchup, onion, salt, vinegar, dry mustard, brown sugar, Worcestershire sauce, bacon

Directions:
Cover beans with water and soak overnight.
Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
Mix together remaining ingredients (excluding beans and bacon].
Add beans to bean pot (or any covered dish].
Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
Arrange bacon on top.
Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
Note: check occasionally and keep beans covered with reserved bean liquid during cooking.
My Grandmother's Best Berry Pie
Category: desserts
By Fabian Karrholm

This is definitely the best Pie Recipe I've ever tried.  It is the Crumb Pie kind.  It is possible to use any kinds of Berries, but in this example I have used Blueberries just to put a name to them.

Ingredients:
1 ¾ cups all-purpose flour
⅜ cup butter
3 teaspoons baking powder
1 teaspoon vanilla extract
⅜ cup white sugar
1  egg
2 ½ cups fresh blueberries

Directions:
To Make Crust:  Blend the flour and the butter or margarine thoroughly.  Add baking powder, vanilla, sugar, and egg; mix thoroughly.  Let the dough rest for about 25 minutes. Lay enough dough to cover the pie dish in the center of the pan, and spread the dough evenly over the bottom and sides of the pan.  There will be dough left over for the top of the pie.  Take a fork, and make holes with it here and there along the bottom of the pie dough.  Let the pie dough rest again for another 25 minutes. Put the berries inside the pie dish, and then spread the remaining crumb dough over it. Bake at 400 degrees F ( 205 degrees C) for 25 to 30 minutes.

Yields: 1 - 9 inch pie

Calories: 249.3
Fat: 9.7 g
Saturated fat: 5.7 g
Carbohydrates: 37.4 g
Sugars: 14.1 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 46.1 mg
Sodium: 253.9 mg
Maple Glazed Chicken Roll-Ups


Ingredients:
maple syrup, soy sauce, garlic clove, fresh parsley, boneless skinless chicken breast halves

Directions:
For glaze, in a saucepan, combine the orange juice, syrup, soy sauce, garlic and parsley. Bring to a boil; cook for 10 minutes or until liquid is reduced by half. Meanwhile, prepare stuffing mix according to package directions.
Flatten chicken to 1/4 inch thickness. Place 2 tablespoons of stuffing in the center of each chicken breast half. Fold long sides over stuffing; fold ends over and secure with a toothpick. Place the remaining stuffing in an ungreased baking dish; top with chicken roll-ups, seam side down. Set aside 1 tablespoon glaze; pour remaining glaze over chicken.
Bake, uncovered, at 375* for 30 minutes or until chicken juices run clear. Drizzle reserved glaze over roll-ups before serving.
Practical Joke Birthday Cake!


Ingredients:
instant mashed potatoes, water

Directions:
In a large mixing bowl, blend 3/4 of the dry mashed potatoes with just enough water to make them very thick. Add a little yellow food coloring if you wish to emulate a yellow cake.
Spray a very large rectangular baking pan with cooking spray and transfer the potatoes to it, spreading the top (which will soon be the bottom] flat with a spatula.
Bake at 375 degrees for about 45 minutes. Allow to cool for at least 30 minutes so you can handle the pan.
Transfer the baked mashed potatoes to a hard flat surface (such as very stiff white cardboard or a baking sheet] by placing the hard surface on top of the pan and carefully flipping it over so that the "cake" is transferred to the hard surface. You may need a little help with this. (I would not recommend making this cake with a bundt pan, unless it was a spring-form pan.].
Mix the remaining potatoes, again with just enough water to make them thick. Use most of these uncolored potatoes to "ice" the cake. Add blue or red food coloring to the last of the potatoes to pipe on an edging and/or a nice "HAPPY BIRTHDAY!" If you run out of potatoes, you can always mix up a few more with water since the "icing" doesn't get baked.
It's best if someone "serves" the first piece to your victim. I will warn you that a crowd of grinning faces surrounding the unfortunate soul may alert him or her to a rat in the cheese.
Ugandan Pineapple Nut Bread


Ingredients:
baking powder, bicarbonate of soda, salt, roasted peanuts, eggs, crushed pineapple

Directions:
Put flour, bran, baking powder, soda, salt and nuts into a bowl.
Add the eggs and pineapple and mix well.
Put mixture into a greased loaf pan.
Bake at 350"F/180'C (gas mark 3] for 1 hour.
Bread should be left for one day and served thinly sliced with cream cheese.
Avocado Chicken Spread
Category: appetizers-and-snacks
By Carol Castellucci Miller

This is a quick, healthy spread that people just love. I have substituted salmon for the chicken or left out the chicken altogether and it still makes a tasty spread on flat bread, crackers, or toast.

Ingredients:
1  avocado - peeled, pitted, and mashed
½  onion, diced
½ cup chopped cooked chicken
1 tablespoon lime juice
¼ teaspoon garlic powder
salt and ground black pepper to taste

Directions:
Mix avocado, onion, chicken, lime juice, garlic powder, salt, and pepper together in a bowl.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 83.7
Fat: 5.8 g
Saturated fat: 1 g
Carbohydrates: 4.9 g
Sugars: 1.1 g
Dietary fiber: 2.6 g
Protein: 4.1 g
Cholesterol: 8.8 mg
Sodium: 10.4 mg
Chevre and Sun-Dried Tomato Chicken


Ingredients:
sun-dried tomato packed in oil, cream cheese, chicken breasts

Directions:
Preheat oven to 375F (190C]. Drain tomatoes, saving 1 tablespoon (15 mL] oil.
Finely chop tomatoes and stir into goat cheese.
Using your fingers, tuck a rounded tablespoon between skin and meat of each breast and push to centre of breast.
Then, using your palm gently press down on chicken skin until cheese is evenly distributed under skin.
Rub a little more of cheese mixture on skin for a great-tasting chicken skin.
Place breasts skin-side up in a single layer on an ungreased 9x13-inch (3-L] baking dish.
Drizzle with 1 tablespoon (15 mL] oil from tomatoes and use your fingers to spread evenly over skin.
Roast in centre of 375F (190C] oven, basting occasionally with pan juices, until skin is richly golden and chicken feels springy, from 50 to 60 minutes.
Skim fat from pan juices and discard. Drizzle pan juices over chicken.
Chipotle-Glazed Shrimp Kebabs


Ingredients:
olive oil, onion, garlic cloves, cumin seeds, ground cumin, water, cider vinegar, chipotle chiles in adobo, dried oregano, orange, zest of, light brown sugar, medium shrimp, coarse salt, cilantro, pineapple

Directions:
For marinade, heat oil in medium skillet over medium heat; add onions, cook until light golden, about 7 minutes; add garlic and cumin; cook 1 minute.
Remove from heat; stir in water, vinegar, chilies and oregano; pour into a blender or food processor and puree.
Return mixture to skillet; heat over low heat; stir in zest, orange juice and brown sugar; cook until thickened, about 10 minutes and then refrigerate for 20 minutes.
Place shrimp in a large plastic food storage bag; add marinade; seal; turn to coat shrimp.
Refrigerate at least 2 hours.
Soak 10 skewers in water for 30 minutes, if using wooden skewers.
Heat a grill or grill pan over medium-high heat; place shrimp on each skewer (if using pineapple, place cubes on skewer in-between each shrimp]; discard marinade.
Grill 2-3 minutes per side; garnish with cilantro and serve.