xiaoxl/recipe_data huggingface dataset:
Rose Hip Jelly


Ingredients:
water, lemon juice, butter, sugar

Directions:
1.  Rinse the rose hips thoroughly.  Cut off the scraggly ends and discard.
2.  Place rose hips in a large pot.  Add 1 1/2 quarts of water.  Bring to a boil and reduce to a simmer.  Cover and cook for 1 hour (or longer], until rose hips are soft and mashable.
3.  Use a potato masher to mash up the rose hips into a rough puree.  Strain using a jelly bag, strainer, or cheesecloth until all juices run out.
4.  Measure the juice.  You will need 3 cups for this recipe.  Add more water if you are a little short.
5.  Place 3 cups of of rose hip juice in a large, wide pot.  Add the lemon juice and pectin.  Bring to a boil, dissolving the pectin.  Add the sugar.  Once the sugar has dissolved, add the butter.  Bring to a hard boil.  The mixture will bubble up considerably.  Boil for exactly one minute.  Remove from heat and pour off into prepared canning jars, leaving 1/4-inch headspace from the rim.
6.  Clean jars and process in a water bath.
Cream Cheese Squares
Category: desserts
By Ann

Cream cheese squares. Very easy, and very good.

Ingredients:
2 (8 ounce) cans refrigerated crescent roll dough
2 (8 ounce) packages cream cheese
1 cup white sugar
1 teaspoon vanilla extract
½ cup margarine, melted
¼ cup white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 24 squares

Calories: 213
Fat: 14.2 g
Saturated fat: 5.8 g
Carbohydrates: 18.4 g
Sugars: 11.8 g
Dietary fiber: 0.1 g
Protein: 2.8 g
Cholesterol: 20.5 mg
Sodium: 245.8 mg
Cinnamon Apple Puddings


Ingredients:
apples, self-raising flour, buttermilk, ground cinnamon, ice cream, ground cinnamon

Directions:
Preheat oven to 160C (fan forced].
Spray 2 x 2.5cm deep, 1cm (base measurement] ovenproof dishes with cooking spray.
Arrange the apple slices in the dishes.
Put flour, almond meal and oat bran in a small bowl and stir to combines.
Whisk in the buttermilk, eggwhite and cinnamon in a separate small bowl.
Add the buttermilk mixture to the flour mixture and mix until just combines and then pour over the apple slices and smooth the surface.
Bake for 20 to 25 minutes or until set and light golden brown and then top with ice-cream (if having] and dust with cinnamon and serve straightaway.
Oven-Fried Potato Chips With Thyme


Ingredients:
russet potatoes, dried thyme

Directions:
Preheat oven to 400°F  Brush 2 large baking sheets with some oil or spray with PAM*.
Peel the potatoes and slice very thin, using a mandoline or slicer.  Immediately arrange potatoes in a single layer on baking sheets.  Brush with remaining oil or spray with PAM*.
Bake in the center of the oven until golden, 12--15 minutes.
Transfer to wire racks while still hot.
Sprinkle chips with thyme and salt to taste.
Cool completely.
Chips may be stored for up to 3 days in an airtight container at room temperature.
Rice Cooker Jambalaya


Ingredients:
mushroom pieces, minced garlic clove, onion, green bell pepper, chicken broth, kielbasa, shrimp, butter, margarine, white rice, diced tomatoes, cayenne pepper

Directions:
If using sausage, cut into small pieces.
In a medium frying pan, over medium heat, sauté garlic, onion, bell pepper, and mushrooms if using, in butter or margarine for 5-10 minutes or until the onions are translucent. Add sausage and cook another 1-2 minutes.
Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pot.
Stir briefly to evenly distribute all ingredients.
Set rice cooker to cook. Let sit 10 minutes after rice is cooked.
Stir and enjoy!
Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc


Ingredients:
cauliflower, olive oil, sea salt, fresh ground black pepper, Quick & Easy Tahini Sauce, golden raisin, pomegranate seeds

Directions:
Preheat oven to 410°F (Alternatively you may fry the florettes in a pan with oil, drain on paper towels and sea salt and pepper to taste after].
Place head of cauliflower sideways on a large cutting board, and start slicing about 1/2 inch slices across the top. There will be a mess of tiny florets everywhere, that's okay. When you reach the core, slice the sides of the cauliflower in the same manner. Chop any large florets into smaller bits (about 1-2 inch pieces]. Discard the core.
Drizzle olive oil over a large baking sheet. Add all the cauliflower to the baking sheet, drizzle with a bit more olive oil and roll around so that cauliflower is coated. Season well with sea salt and freshly ground black pepper.
Roast cauliflower for 16-35 minutes, until browned in spots and large pieces of cauliflower are tender when poked with a knife.
Meanwhile, while cauliflower is roasting, place raisins in a bowl and pour boiling water over the cover. Let sit to plump. Toast almonds in a skillet until lightly browned and fragrant.
Transfer cauliflower to a serving bowl. Drain raisins, and add raisins and almonds to cauliflower, stirring to mix. Drizzle tahini sauce including the garlic option over top (you may not use all of it]. Sprinkle pomegranate seeds over top. Serve warm or at room temperature.
Enjoy!
Ravioli W/Spinach Pesto


Ingredients:
fresh basil, parmesan cheese

Directions:
Cook ravioli according to package directions, adding squash the last 2 minutes of cooking.
Drain.
Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing and 2 tbls of water.
Cover and process until smooth, stopping to scrape down blender as needed.
Toss ravioli mixture into pesto.
Sprinkle with cheese.
Rachael Ray's Garlic Roasted Chicken With Rosemary and Lemon


Ingredients:
boneless chicken breasts, garlic cloves, fresh rosemary, extra virgin olive oil, lemon, juice and zest of, dry white wine, chicken broth

Directions:
Arrange chicken in 9x13 baking dish.  Add garlic, rosemary, evoo, lemon zest and grill seasoning and salt & pepper if you wish.
Toss & coat chicken with all ingredients.  Then place in oven.  Roast 20 minutes.
Add wine and lemon juice to the dish and combine with pan juices.  Return to oven and turn oven off.
Let stand 5 minutes longer and removen chicken from the oven.
place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Hawaiian Lemonade


Ingredients:
water, ginger ale, lemon slice

Directions:
In a pitcher combine lemonade concentrate and water; add apricot nectar and pineapple juice.
Stir well.
Add ice cubes, ginger ale and lemon slices to garnish and give another quick stir.
Serve immediately.
Bulgogi (Korean Beef)


Ingredients:
beef, low sodium soy sauce, garlic clove, black pepper, sugar, brown sugar, onion

Directions:
In large bowl, mix all ingredients except beef and vegetables.
Set aside.
Add beef to sauce and mix well until meat is saturated w/sauce.
Slice veggies into small pieces and mix with beef.  (Add mushrooms only at cooking time.].
Let marinate for 30 minutes at the least.
Cook as a stir-fry on the stove until desired doneness.
Enjoy!
Maple Grilled Halibut Steaks


Ingredients:
butter, maple syrup, fresh garlic, lemon juice, soy sauce, ginger powder, black pepper, halibut steaks

Directions:
Place butter, maple syrup, garlic, lemon juice, soy sauce, ginger (if using] and black pepper in a saucepan; heat until the butter has melted (about 2 minutes] stirring constantly, then cool to room temperature.
Brush each and both sides of the steaks VERY generously with the soy sauce mixture, reserving some to brush on the fish while grilling.
Place into a shallow glass dish, cover and refrigerate for up to 4 hours.
Lightly oil the grill grate.
Cook the fish for about 5 minutes per side brushing with remaining sauce (discard any remaining sauce].
Pork and Mushroom Coriander Stir Fry


Ingredients:
ginger, fish sauce, fresh lime juice, brown sugar, onion, button mushroom, shiitake mushroom, snow peas

Directions:
Combine coriander, ginger and chilli, rub into pork.
Combine fish sauce, lime juice and brown sugar and set aside whilst preparing pork.
Add pork in batches and stir fry for 1- 2 minutes stirring continuously.
Transfer to a plate and cover loosely to keep warm.
Cook onion for 2 minutes.
Add mushrooms, pork, snow peas, coriander and dressing and cook for 2- 3 minutes.
Serve with cooked noodles or rice.
Pita Chips


Ingredients:
butter, basil, parmesan cheese

Directions:
Heat oven to 350°., Cut outside around pita breads,using kitchen scissors to seperate layers., Cut each layer into 8 wedges., Place pieces in single layer on two cookie sheets., Brush with butter., Sprinkle with dried basil leaves and parmesan cheese., Bake uncoverd for 6 to 8 minutes or until light brown and crisp., Cool slightly., serve and enjoy.
Cinnamon Apple Toast
Category: main-dish
By CRYSTALSTAR1

Makes a tasty breakfast. Keep the extra syrup in a glass jar in the fridge. It tastes wonderful on pancakes, waffles, and French toast as well!

Ingredients:
1 tablespoon cornstarch
1 dash cinnamon
¼ teaspoon nutmeg
1 ¼ cups unsweetened apple juice
1  apple - peeled, cored and thinly sliced
2 slices whole wheat bread
1 tablespoon apple syrup
¼ teaspoon cinnamon
2 teaspoons light brown sugar

Directions:
In a small saucepan, combine cornstarch, cinnamon, nutmeg, and apple juice; whisk until well blended. Bring to a boil, reduce to a simmer. Cook and stir for 5 minutes, or until slightly thickened. Store in an air tight container in the refrigerator until ready to use. Preheat oven to 500 degrees F (260 degrees C). Place apples in a microwave-safe dish and drizzle with apple syrup. Microwave on high for 1 minute, or until tender; set aside. Toast bread and arrange apple slices on top. Drizzle with syrup. Bake in the preheated oven for 5 minutes, watching carefully to prevent burning. Sprinkle with cinnamon, if desired. Serve immediately.

Prep time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Yields: 2 servings

Calories: 238.5
Fat: 1.5 g
Saturated fat: 0.4 g
Carbohydrates: 53.9 g
Sugars: 35.8 g
Dietary fiber: 4.9 g
Protein: 4 g
Sodium: 141.7 mg
Farmhouse Fresh:  Orange - Rhubarb Pie


Ingredients:
rhubarb, golden raisin, pecans, sugar, quick-cooking tapioca, butter, milk, sugar

Directions:
In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional]; let stand 30 minutes to get juicy.
While that is "working" prepare the pie crust.
Preheat oven to 400.
Line pie-plate with bottom pastry; pour in filling; dot with butter.
Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
Brush top with milk, sprinkle with sugar.
Cover crust edges with foil strips (prevent burning]; bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly].
Cool on wire rack.
Serve as is or with whipped or ice cream.
Peppered Rib Eye Steaks


Ingredients:
paprika, pepper, salt, garlic powder, lemon-pepper seasoning, dried oregano, crushed red pepper flakes, ground cumin, cayenne pepper

Directions:
In a bowl, combine the oil and seasonings; brush over steaks.
Grill steaks, covered, over medium heat or broil 3-4 inches from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°
Baste occasionally with seasoning mixture.
Let stand 3-5 minutes before serving.
Mushrooms In Puff Pastry


Ingredients:
mushroom, shallots, salt, fresh ground pepper, cognac, brandy, heavy cream, unsalted butter, fresh chives, basil, frozen puff pastry

Directions:
Saute mushrooms and shallots in oil until soft.
Season with salt and pepper.
Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
Stir in butter, herbs,and lemon juice.
Taste and season with additional salt and pepper if needed.
Bake the puff-pastry rounds or squares according to package directions.
Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
Place pastry tops on top and serve.
Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.
Grilled Oysters with Fennel Butter
Category: appetizers-and-snacks
By Barrett

A seasonal side dish or appetizer with fresh oysters and fennel.

Ingredients:
1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
½ teaspoon salt
24  unopened, fresh, live medium oysters

Directions:
Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C). In a small bowl, blend together the butter,  ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt. Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open. Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

Yields: 24 servings

Calories: 77.3
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 0.5 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 1.6 g
Cholesterol: 24.3 mg
Sodium: 109.7 mg
A Different Macaroni Salad


Ingredients:
vinegar, hard-boiled eggs, fresh lemon juice, prepared mustard, sugar, salt, pepper, elbow macaroni, celery, green peppers, onion

Directions:
Combine first 6 ingredients, in this step include only the egg yolks leaving the whites.
This is your sauce.
Chop the whites of the eggs.
Stir in remaining ingredients.
Cover, chill (I always top this with a sprinkle of paprika].
Shaker Pickles


Ingredients:
cucumbers, onions, sugar, white vinegar, salt, alum, celery seed, mustard seeds, turmeric

Directions:
Fill gallon jar with sliced cucumbers and 4 to 8 onions (depending on your taste].
Pour mixture over cucumbers and onions and place jar in refrigerator. Shake once a day for six days. Then pickles are ready for use. Store pickles in refrigerator where they will keep for several months (if you do not eat them before].
Note: cooking time is actually refrigeration time.
Cod au Gratin
Category: seafood
By Rose Small

If you want to impress a Newfoundlander, do it with simple goodness. This recipe is straight from Newfoundland!

Ingredients:
2 pounds cod fillets
3 tablespoons margarine
6 tablespoons all-purpose flour
2 cups milk
salt and ground black pepper to taste
1 ½ cups shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x 12 inch baking dish. Bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain. Melt margarine in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season with salt and pepper. Flake fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese. Bake in preheated oven for 20 to 25 minutes, or until cheese is browned.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 servings

Calories: 379.5
Fat: 19.4 g
Saturated fat: 9.4 g
Carbohydrates: 10.3 g
Sugars: 4.1 g
Dietary fiber: 0.2 g
Protein: 39.1 g
Cholesterol: 107.8 mg
Sodium: 391.4 mg
Peanut Cilantro Dip
Category: appetizers-and-snacks
By CHRISPENTINA

A delicious and flavorful Thai-style dip that goes great with fresh veggies like asparagus, endive, or jicama. Try dipping French bread!

Ingredients:
½ cup chunky peanut butter
½ cup peanut oil
¼ cup red wine vinegar
¼ cup soy sauce
¼ cup fresh lemon juice
4 cloves garlic, minced
10 sprigs fresh cilantro leaves, finely chopped
2 teaspoons crushed red pepper flakes
2 teaspoons minced fresh ginger root

Directions:
In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 16 servings

Calories: 114.2
Fat: 10.9 g
Saturated fat: 1.8 g
Carbohydrates: 3.2 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 2.3 g
Sodium: 265.7 mg
The Whole (Chicken) Enchilada


Ingredients:
unsalted butter, all-purpose flour, Mexican chili powder, sea salt, ground cumin, ketchup, corn tortillas, mozzarella cheese, black olives

Directions:
In a med saucepan over med-low heat melt butter and sprinkle in flour to create a roux. Stir continuously for 2 mins, add in chili powder and stir for 2 more minutes.
Slowly stir in chicken stock, ketchup, salt, cumin, and garlic.
Stir until sauce has thickened.
Set 1 cup of sauce aside, stir chicken into remaining sauce in the pan and heat until chicken is warm.
Preheat Oven to 350 degrees.
In a large non-stick skillet heat each tortilla until warm on both sides so they are flexible enough to roll without tearing.
In a 9x13 in baking dish, place tortillas one by one filling with chicken and sauce mixture. Roll and place seam side down. Repeat until the pan is full.
Pour the 1 cup of reserved sauce over the rolled enchiladas. Arrange olives over the top and sprinkle with the mozzarella cheese.
Bake at 350 for 5 mins, then turn on broiler and cook until cheese starts to bubble and is lightly browned.
Kimberly's Easy and Delicious Roast for the Crock Pot


Ingredients:
parsley, garlic powder, onion powder, ground black pepper, salt, beef bouillon cube, red wine, water, bay leaf

Directions:
In a bowl, combine all of your spices.
Place the roast in the bowl and fully coat the roast with the spices (you may wish to do this step in a large plastic bag].
Place the roast in your crock.
Add the one bouillion cube to the crock along with the bay leaf.
Add the water and the wine.
Set the crock pot on high for about 4 hours.  Depending on your crock pot, the length of time may vary.
Use the flavouful drippings to make gravy and voila!  The main dish is served!
Winter Minestrone - Giada De Laurentiis


Ingredients:
olive oil, onion, carrots, celery ribs, pancetta, garlic cloves, swiss chard, russet potato, diced tomatoes, rosemary sprig, cannellini beans, low sodium beef broth, parmesan cheese, fresh Italian parsley

Directions:
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.].
Ladle the soup into bowls and serve.
Oatmeal Extravaganzas


Ingredients:
flour, flour, baking powder, salt, brown sugar, brown sugar, butter, peanut butter, vanilla, water, quick oats

Directions:
Beat brown sugar, butter, and vanilla until creamy.
Gradually mix in flour, baking soda, and salt alternately with water until blended.
Stir in oats and chips.
Spread in a greased 9-inch square baking pan or drop onto greased cookie sheets.
Bake pan 30 minutes or sheet 10-12 minutes at 375 degrees.
fruit dip


Ingredients:
marshmallow creme, cream cheese, ginger

Directions:
mix cream cheese and marshmellow creme on medium speed until well blended., Add orange rind and ginger., Serve with fresh fruit.
Bay Scallops with Lemon and Dill


Ingredients:
butter, bay scallops, dry vermouth, lemon juice, lemon, rind of, fresh dill, pepper

Directions:
Melt butter in skillet over medium heat.
Add scallops and cook until almost opaque, about 2 minutes.
Remove scallops from skillet with a slotted spoon; leaving liquid in skillet.
Add vermouth, lemon juice, and lemon peel to skillet and reduce to a thick glaze (about 5 minutes].
Return scallops to skillet and stir until coated.
Add dill and pepper and serve immediately.
Grilled Chicken Marinade
Category: meat-and-poultry
By Jennifer

Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.

Ingredients:
¼ cup red wine vinegar
¼ cup reduced-sodium soy sauce
¼ cup olive oil
1 ½ teaspoons dried parsley flakes
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
5  skinless, boneless chicken breasts, thinly sliced

Directions:
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 10 mins
Total time: 4 hrs 20 mins
Yields: 5 servings

Calories: 233
Fat: 13.6 g
Saturated fat: 2.3 g
Carbohydrates: 2.4 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 24.3 g
Cholesterol: 64.6 mg
Sodium: 482.2 mg
Turkey Meatloaf Muffins
Category: meat-and-poultry
By BECKY M

Nobody will beg for the end pieces anymore, because they all come out like end pieces with these individual serving turkey meatloaf muffins.

Ingredients:
cooking spray
2 pounds ground turkey
1 (8 ounce) package Cheddar cheese, cubed  (Optional)
1  onion, diced
1 cup seasoned bread crumbs
¾ cup milk
2  eggs
2 tablespoons Worcestershire sauce
2 cloves garlic, diced
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray. Combine ground turkey, Cheddar cheese, onion, bread crumbs, milk, eggs, Worcestershire sauce, garlic, salt, and pepper in a large bowl; mix well with your hands. Drop scoops of the turkey mixture into the muffin tin using a large ice cream scoop. Bake in the preheated oven until golden brown, about 45 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 255.4
Fat: 13.6 g
Saturated fat: 6 g
Carbohydrates: 10.5 g
Sugars: 2.5 g
Dietary fiber: 0.9 g
Protein: 22.9 g
Cholesterol: 107.8 mg
Sodium: 574.9 mg