xiaoxl/recipe_data huggingface dataset:
Easy Bacon and Cheese Quiche
Category: breakfast-and-brunch
By Dawn Egan 

This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe!  I have made this for numerous office gatherings and everyone raves about it!

Ingredients:
1 (9 inch) deep dish frozen pie crust
1 (3 ounce) can bacon bits
½ cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
4  eggs, lightly beaten
1 cup half-and-half cream

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust. Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 462.5
Fat: 31.5 g
Saturated fat: 14.8 g
Carbohydrates: 20.2 g
Sugars: 2.7 g
Dietary fiber: 0.5 g
Protein: 24.7 g
Cholesterol: 183.1 mg
Sodium: 993.4 mg
Adam's Cabbage


Ingredients:
cabbage, bacon, water

Directions:
Fry bacon until crispy (do not drain].
Core and chop cabbage (do a rough chop--not too small].
Add water to a large pan or stock pot and boil.
Add bacon and (ALL!] the drippings to the pot.
Then add the chopped cabbage.
Cook on medium until desired consistency.
Lemony Risotto


Ingredients:
lemon, leek, bay leaf, unsalted butter, shallots, fresh parsley, arborio rice, dry white wine, parmesan cheese

Directions:
Halve and juice the lemon and remove the zest with a vegetable peeler.  Leave half the zest in strips and mince the rest.  Set aside the juice and the minced zest.
Place the strips of zest in a saucepan with the broth, leek and bay leaf.  Bring to boil over medium-high heat, then cover and simmer gently over low heat for 30 minutes.
Strain the broth through a sieve, discard the leek and bay leaf, and pour it back into the saucepan.  Cover and bring it back to a gentle simmer over low heat.
Meanwhile, in a separate saucepan melt the butter.  Saute the shallots, parsley, and minced lemon zest over medium-low heat until the shallots are soft, about 10 minutes.  Add the rice and stir until it's coated with the seasonings and glistening, about 3 minutes.  Add the white wine and lemon juice, turn up the heat, and stir until it's just about evaporated, about 2 minutes.  Lower the heat.
Using a ladle, add about 1 cup hot broth.  Stir constantly over medium heat until the broth has been absorbed.  Add another ladleful of broth and keep stirring until it's been absorbed.
Continue the process, adding broth 1/2 cup at a time and stirring in this way, until the kernels are plump and no longer chalk white in the center.  This should take 25 to 30 minutes altogether.  The rice is done when the liquid has been absorbed, and the kernels are bound in what looks like very ricey, somewhat creamy, rice pudding.
Stir in 2 more tablespoons of broth, along with the parmesan cheese.
Stir til cheese and broth are blended in, about 3 to 4 minutes.
Serve immediately.
Old-Fashioned Soda Crackers


Ingredients:
all-purpose flour, baking soda, salt, butter, water, salt

Directions:
In large bowl, combine flour, baking soda and salt.
Cut in butter til crumbly.
Add water, stir just until mixed.
Turn dough out onto lightly floured surface and knead til thoroughly mixed. About 3 minutes.
Roll out dough, a fourth at a time, on well-floured surface to 1/8" thickness.
Cut into 2" squares.
Place 1" apart on ungreased cookie sheets.
Prick 2 or 3 times with a fork, then sprinkle with salt.
Bake in preheated 350º oven for 20-25 minutes or til lightly browned.
Mozambican Shark


Ingredients:
lemon, brandy, mayonnaise, ginger, garlic, olive oil, cinnamon, garlic, salt, black pepper, parsley

Directions:
To make the sauce, combine the lemon juice, brandy, mayonnaise, ginger and garlic in a mixing bowl.  Set aside.
To make the fish spice, combine the salt, coriander, and black pepper in a small mixing bowl.  Set aside but keep within reach.
In a saute pan, add the olive oil.  When the oil is hot, add the shark.  Season each piece with the fish spice and continue to pan fry.
Once each piece is crispy on one side, turn over and repeat seasoning procedure.
Add the sauce to the pan and begin to reduce.
Add the cinnamon and garlic.  When the sauce is brown and thick and the shark is thoroughly cooked, remove the pan from the burner.
Place shark onto each plate and spoon over the brown sauce.  Garnish with chopped parsley and serve.
Pesto Stuffed Pork Tenderloin


Ingredients:
walnuts, cilantro, parmesan cheese, olive oil, salt, fresh mozzarella cheese, yellow cherry tomato, cherry tomatoes, cilantro, walnuts, olive oil

Directions:
Preheat oven to 375°F.
Place walnuts, cilantro, Parmesan cheese, oil and salt in the bowl of a food processor and puree until smooth (about 1-2 minutes] to make the pesto.
Butterfly pork and pound until ¼-inch thick. Spread cilantro pesto onto pork loin and roll up. Tie with butcher twine to hold it closed.
Sear pork in a hot skillet on all sides then place in a baking dish and bake for 30 minutes or until pork reaches an internal temperature of 145°F Let rest 10 minutes.
Meanwhile, place 1 slice of mozzarella, topped with ¼ cup mixed tomatoes, 1 tablespoons cilantro, 2 teaspoons nuts, 2 teaspoons oil, and 1 teaspoons vinegar on each of 6 plates.
After allowing pork to rest for 10 minutes, cut into slices. Place sliced pork onto each plate.
Note: Basil may be substituted for cilantro, if desired.
Tip: To butterfly pork tenderloin, place the tenderloin on a cutting board. Place your knife parallel to the board and carefully cut the meat lengthwise making sure not to cut all the way through. Remove the knife and open the meat.
Chili's Chambord 1800 Margarita


Ingredients:
Cointreau liqueur, Chambord raspberry liquor

Directions:
"Add all ingredients to a cocktail shaker half-filled with ice cubes. Shake well, and pour over ice in a salt-rimmed margarita glass. Serve with orange wedge, just like they do at Chili's."
Dried Cherry Cranberry Relish


Ingredients:
fresh cranberries, frozen cranberries, dried cherries, sugar, nutmeg, water

Directions:
Bring all ingredients to a boil and then lower heat to medium low.
Simmer about 25-40 minutes or until relish is thick and syrupy.
Transfer to a bowl and cover with plastic wrap, pressing it down onto the surface of the relish.
Refrigerate for up to two weeks.
Bring to room temperature before serving.
Chilled Avocado & Cucumber Soup


Ingredients:
avocado, English cucumbers, cucumbers, yogurt, water, cayenne pepper, sugar, lime juice, salt, pepper, green onion, cilantro, garlic

Directions:
If using jalapeno pepper, remove seeds and chop coarsely.
Peel and chop cucumbers into small cubes.
Do the same with the avocado.
Now, put everything into blender or food processor and process till smooth.
Thin mixture to desired consistency with extra water, then season again with salt and pepper to your liking.
Chill for 2 hours in fridge.
Garnish options: sprig of mint, couple of cilantro leaves, chopped tomatoes, couple of grilled shrimp or scallops, or some sour cream.
Cou Cou (Caribbean Polenta)


Ingredients:
yellow cornmeal, fresh okra, ground pepper, butter, margarine, salt, water

Directions:
Clean and wash okra. Dice all but 6. Add 3 cups of water to a large saucepan. Add salt. Add diced and whole okra. Bring okra to boil for 5 minutes. Remove pan from heat. Save whole okra aside for garnish.
Measure 2 cups of liquid from the cooked okra to use for cooking your cou-cou.
Mix cornmeal in a large bowl with enough cold water to moisten and blend it together. Stir the cornmeal slowly into the reserved liquid and okra. Use a wooden spoon to mix together.
Return pot to stove over medium heat, and continue stirring okra and cornmeal. Cook and stir about 15-20 minutes. Insert wooden spoon into center of the cou-cou If spoon stands up in the pot and is easily removed from cornmeal, your cou-cou is done.
Cou-cou should be firm when it's done. If the cou-cou is oose and creamy looking, you have used too much water. If too much water is used, let cou-cou stand uncovered over low heat to "dry out."
When cou-cou is done, turn the entire mixture into a buttered serving bowl and garnish with whole okra.
Banana Split Pies


Ingredients:
graham cracker pie crust, crushed pineapple, confectioners' sugar, egg, cream cheese, bananas, maraschino cherry

Directions:
Blend together cream cheese, confectioner's sugar, and egg.
When smooth, pour half of mixture in pie crust.
Layer half of bananas on top of filling and press down gently with spoon.
Layer half of pineapple on top of bananas.
Layer half of whipped topping on top of pineapple and top with cherries and nuts.
With your remaining ingredients, repeat the process with the second pie crust.
Refrigerate about an hour.
4-H Michigan Sauce


Ingredients:
ground beef, crushed tomatoes, tomato puree, ketchup, mustard, brown sugar, onion, garlic clove, Worcestershire sauce, salt, pepper

Directions:
Mix together uncooked beef, tomatoes with juice and remaining ingredients (except salt and pepper] in a large stockpot.
Mash with a potato masher until texture is very smooth.
Place over med-low heat.
Simmer for about 2-3 hours, until beef is cooked through. **Mine was done in under two hours. May need to add water if cooking entire time, check and stir every 30 minutes. Adjust seasoning to taste with salt and pepper.
To serve--steamed hot dog on bun, slathered w/ Michigan sauce.
Gypsy Tart
Category: desserts
By GARRY67

A tart that defies its ingredients! One that's got to be tried. A dessert for any occasion - your guests will not be able to describe the taste, and will beg you for the recipe.

Ingredients:
1 (12 ounce) can evaporated milk
1 ½ cups dark muscovado sugar
1 (10 inch) prepared shortbread pie crust

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust. Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 338.1
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 60.6 g
Sugars: 51.1 g
Protein: 4.1 g
Cholesterol: 12.3 mg
Sodium: 169.7 mg
Mini Cannoli Cream Cups....yummmmm


Ingredients:
flour, raw sugar, cinnamon, whole milk ricotta cheese, confectioners' sugar, white sugar

Directions:
For cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough.
with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup.
bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled.
for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups.
remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar.
tips:  for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite.
filling can be made a day or two ahead of time and kept in fridge.
a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract.
other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon.
(i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon].
Apple Pies Made in a Muffin Pan


Ingredients:
apples, raisins, sugar, water, cinnamon, butter, sugar, eggs, vanilla essence, cake flour, baking powder, salt

Directions:
Filling:, Bring all ingredients to the boil, reduce heat and simmer til cooked., Cool and refrigerate til needed., Shortcrust pastry:, Cream butter and sugar well., Beat eggs and vanilla and add to the butter mixing well., Sift dry ingredients and mix into butter until soft dough forms., Roll dough out thinly and cut out 12 x 6 inch rounds to line muffin pan., Spoon equal amounts of apple filling into dough rounds., Grate remaining dough on top of apple mixture and bake at 350F for 25mins., Switch off stove and leave tartlets in for a further 5 minutes., Remove from stove and leave to cool until cold IN THE PAN before removing., Dredge with icing sugar and serve with cream if so desired.
4th of July Cake


Ingredients:
eggs, water, blueberries, strawberry, Cool Whip

Directions:
Bake cake according to package directions for large rectangle pan. Let cool completely.
Meanwhile wash blueberries and drip dry.
Wash strawberries, take off stems and slice.
Spread cool whip over cooled cake.
Arrange blueberries in upper left hand corner to resemble background for stars, arrange strawberries for stripes beginning and ending with strawberry stripe. Total of 13 stripes.
Enjoy!
Sous Vide Lemon-Butter Shrimp
Category: seafood
By France C

These tender and juicy shrimp are infused with the wonderful flavors of thyme, lemon, and Creole seasoning.  They are so easy to make, they practically cook themselves! You never have to eat chewy, rubbery shrimp again when using the sous vide method.

Ingredients:
1 pound large shrimp, peeled and deveined
½ teaspoon Creole seasoning (such as Tony Chachere's®), or more to taste
8  1/2-inch wide strips lemon zest
3 sprigs fresh thyme
2 ounces chilled butter, cut into 4 to 6 slices

Directions:
Set up a large pot or water bath and place your sous vide cooker into the water. Set temperature to 135 degrees F (57 degrees C) according to manufacturer's directions. Combine shrimp and Creole seasoning in a bowl and toss to coat. Place shrimp in a single layer inside a large vacuum bag. Place lemon peel, thyme, and butter evenly on top. Seal the bag using a vacuum sealer. Place bag into the water and set timer for 30 minutes. Remove cooked shrimp from bag and serve. Sprinkle additional Creole seasoning on top, if desired.

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

Calories: 212.1
Fat: 12.7 g
Saturated fat: 7.5 g
Carbohydrates: 6 g
Sugars: 0.2 g
Dietary fiber: 3.4 g
Protein: 19.9 g
Cholesterol: 202.7 mg
Sodium: 340.3 mg
Island Red Snapper


Ingredients:
red snapper fillet, olive oil, green peppers, Spanish onion, garlic cloves

Directions:
Cut red snapper into 1-inch cubes; set aside.
In a large frying pan, combine olive oil, green pepper, onion and garlic. Sauté for 5-8 minutes over a medium hot heat.  Add hot pepper sauce into sizzling pan. Add red snapper to mixture, and stir until coated well. Cover and cook for approximately 5-6 minutes. Stir and cook for another 5-6 minutes.
Serve over white rice or pasta. Shrimp, lobster tail, scallops, or crab meat, may be used as a tasty alternative to fish. Serve with a fresh tossed green salad.
Garlic and Sage Marinated Cheese


Ingredients:
feta cheese, black peppercorns, garlic cloves, sage leaves, fresh rosemary, bay leaves, extra virgin olive oil

Directions:
Sterilize two 16 oz. conatiners with lids. Set aside.
Cut the goats cheese logs crosswise into 1" thick rounds, or cut the feta or mozzarella into large cubes. Divide cheese among sterilized jars, adding equal amounts of spices and herbs as you go, being careful that the flavorings are evenly dispersed throughout each jar. Pour in enough olive oil to cover the cheese by about 1".
Using a  table knife, work around the inside edges of the jars to dispel any air. Cover and refrigerate for up to 3 weeks. Bring to room temperature before serving.
Makes two 16 oz. containers.
Low Country Cream of Crab and Squash Soup


Ingredients:
butter, carrot, onions, garlic clove, red pepper flakes, squash, water, flour, milk, half-and-half, salt, chives

Directions:
Melt the butter in a 1-gallon pot and saute the carrots, onions and garlic until onion is transparent.
Add the pepper flakes and squash and cook until squash is tender.
Add the crab base and water and mix well.
Heat to a simmer then add the crab meat.
Heat through and taste the soup. Add more water if it seems to strong or salty (since soup bases vary in strength].
Whisk together the flour and a little of the milk to make a paste.
Whisk in the remaining flour and half-and-half. Add the mixture to the soup.
Cook, stirring, until the soup thickens, but try not to let it boil.
Add salt to taste, if needed.
Garnish with chives to serve.
Ww Fish and Chips


Ingredients:
fat-free buttermilk, potatoes, paprika, salt, pepper, cornmeal, fat-free mayonnaise, scallion, pickle, lemon juice

Directions:
Pour the buttermilk into a zip-lock bag or marinating dish, add fish, turning to coat fish.
Refrigerate for at least 30 minutes or up to 2 hours, turning bag or fish occasionally.
Preheat oven to 425 degrees Fahrenheit.
Line two rimmed cookie sheets with foil, placing a rack in one of the pans.
Spray the second pan with Pam or your favorite cooking spray, preferably one with olive oil.
Add potatoes to pan (sprayed with Pam] and sprinkle them with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; tossing to coat.
Spread potatoes evenly in pan and spray with Pam (with olive oil].
Bake potatoes for 30 minutes.
While potatoes are cooking, in a pie pan or on a sheet of wax paper combine the cornmeal, Old Bay Seaoning, and the remaining spices (1/4 tsp  paprika, 1/4 tsp salt and 1/4 tsp pepper].
In a second pie pan or bowl beat egg whites until frothy.
Remove fish fillets from buttermilk, discarding buttermilk.
Dip fish in the egg whites, coating both sides of fish, and then in the cornmeal mixture, shaking off excess.
Transfer fish to a clean sheet of wax paper of a plate.
Spray both sides of fish with Pam and then transfer fish to the pan with the rack, placing fish on top of the rack.
Repeat with remaining fish.
Bake fish until done about 15 minutes or when fish is golden broth and opaque in the center.
While fish and potatoes are cooking, make the tartar sauce by combining the tartar sauce ingredients; mayonnaise, scallion, pickle, and lemon juice, in a small bowl.
Serve fish with potatoes and tartar sauce.
Black Forest Chocolate Bundt Cake


Ingredients:
butter, brown sugar, eggs, all-purpose flour, cocoa powder, baking powder, baking soda, salt, sour cream, chocolate chips, dried cherries, icing sugar

Directions:
Preheat oven to 325°F.
Grease and flour a 10 cup (2.5L] Bundt pan.
In large bowl, beat butter with brown sugar until fluffy.  Beat in eggs, 1 at a time.
In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt.  Mix.
Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
Stir in chocolate chips and cherries.
Bake for approximately 1 hour.
Let cool for 10 minutes; Loosen with knife.  Turn cake over onto cooling rack and lift off pan.
When cool, sprinkle with icing sugar.
Enjoy!
Plain Good and Simple Apple Pie


Ingredients:
tart apples, sugar, all-purpose flour, cinnamon, salt, nutmeg, butter

Directions:
Combine sugar, flour, cinnamon, nutmeg, and salt; mix with sliced apples.
Line 9 inch pie plate with pastry.
Fill with apple mixture.
Cut up butter and dot the pie with the butter.
NOTE: If your apples are not tart enough, sprinkle them with 1 tablespoon lemon juice.
To make basket lattice top, cut 18 strips 3/4 inch wide with pastry wheel. Weave lattice on baking sheet generously sprinkled with sugar.
Tilt baking sheet over far edge of filled pie and slide lattice onto filling.
Trim and seal edges.(I flute mine].
Sprinkle top with sugar. Fold strip of foil around the rim of crust, covering fluted edge.
Or if you prefer, just top with another pastry, and cut holes to allow the steam to escape. Bake in hot oven 4oo degrees 55 to 60 minutes or until apples are done.
Serve pie slightly warm.
Chicken Pockets
Category: main-dish
By momloves3

A creamy chicken dip with a bread covering.

Ingredients:
1 (8 ounce) package refrigerated crescent rolls
1 (3 ounce) package cream cheese, softened
1 tablespoon butter
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons milk
1 tablespoon minced onion
2 cups chopped cooked chicken
2 tablespoons butter, softened
3 tablespoons cracker crumbs, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Unroll crescent roll dough onto a work surface; make 4 rectangles by placing 2 dough triangles next to each other. Pinch perforations closed. Mix cream cheese, 1 tablespoon butter, salt, black pepper, milk, and minced onion in a bowl until evenly combined; gently stir chicken into cream cheese mixture. Spoon 1/4 the chicken mixture onto each dough rectangle. Roll dough over the filling and pinch seams closed. Place onto a baking sheet. Spread about 1 1/2 teaspoons butter on each pocket and sprinkle with cracker crumbs. Bake in the preheated oven until browned and filling is hot, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 pockets

Calories: 583.1
Fat: 39.9 g
Saturated fat: 16.3 g
Carbohydrates: 29.4 g
Sugars: 5.1 g
Dietary fiber: 0.3 g
Protein: 23.9 g
Cholesterol: 101.5 mg
Sodium: 856 mg
Magical Peanut Butter Cookies


Ingredients:
peanut butter, Splenda granular, egg, vanilla extract, Splenda granular

Directions:
Preheat the oven to 350 degrees F.
Cover a large baking sheet with parchment paper.
In a mixing bowl, combine the peanut butter, Splenda, the egg, and vanilla, and stir well with a spoon -- it will be sticky.
Roll the dough into balls the size of walnuts (I use a melon baller].
Drop ball into additional Splenda and roll to cover with sugar.
Place the balls on the prepared baking sheet.
With a fork press a crisscross design on each cookie.
Bake for 12 minutes.
Cool slightly before removing from pan.
Creamy Chicken Broccoli Bisque


Ingredients:
butter, margarine, milk, turkey, ground nutmeg

Directions:
In a 3 quart saucepan over medium heat, add butter and cook mushrooms and pepper strips until they are tender, stirring frequently.
Stir in soup, milk, broccoli, chicken, pepper and nutmeg.
Heat to boiling, stirring occasionally.
Reduce heat to low.
Cover; simmer 5 minutes or until broccoli is tender.
Chicken With Prosciutto, Rosemary and White Wine


Ingredients:
olive oil, chicken breast halves, chicken legs, chicken thighs, prosciutto, garlic, fresh rosemary, dry white wine, chicken broth, crushed tomatoes

Directions:
Preheat oven to 325 degrees.
Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side.
Remove chicken to platter.
Add prosciutto, garlic and rosemary to same pan and stir for one minute.
Add wine, chicken broth and tomatoes.
Bring to a boil and boil for 5 minutes.
Return chicken to pot, arranging in single layer.
Bring to a boil, remove from heat, cover and place in oven.
Bake for 30 minutes or until chicken is done.
Transfer chicken to serving platter.
Boil sauce until reduced and it coats back of spoon, about 5 minutes.
Taste and season with salt and pepper, if needed.
Pour sauce over chicken.