xiaoxl/recipe_data huggingface dataset:
Gluten-Free Blueberry and Sweet Ricotta Crostata
Category: desserts
By Buckwheat Queen

Fresh, unsweetened blueberries and a sweet ricotta cream top a gluten-free shortbread crust for a delicious dessert or brunch treat. This shortbread recipe uses less sugar than traditional recipes as well as using dark brown sugar to give a deeper flavor.

Ingredients:
1 cup white rice flour
⅓ cup buckwheat flour
⅓ cup potato starch
¼ cup tapioca starch
2 tablespoons white sugar
2 tablespoons dark brown sugar
⅔ cup cold unsalted butter
1 large egg
1 large egg yolk
1 ½ cups fresh ricotta cheese, well drained
¼ cup white sugar
2 tablespoons dark brown sugar
2 large egg yolks
2 cups fresh blueberries

Directions:
Preheat the oven to 355 degrees F (175 degrees C). Prepare 2 pieces of parchment paper large enough to cover a 9-inch round tart pan. Whisk rice flour, buckwheat flour, potato starch, tapioca starch, white sugar, and dark brown sugar together. Cut in butter with your fingers until fully incorporated. Mix in egg and egg yolk by hand. Knead until the dough comes together to form a ball. Roll out the dough between the 2 sheets of parchment paper until it is approximately 1/2-inch thick and large enough to cover the bottom and rim of the tart pan. Place the crust in the pan. Remove the top sheet of paper to poke holes with a fork. Replace the paper. Fill the pan with pie weights or dried beans. Bake the tart shell on the bottom rack of the oven until slightly browned, 12 to 15 minutes. Remove and set aside to cool, removing the weights. Keep the oven on. Meanwhile, whisk together ricotta, white sugar,  dark brown sugar, and egg yolks in a bowl until smooth and creamy. Pour ricotta mixture over the crust and smooth out with a rubber scraper. Top with fresh blueberries. Bake until the blueberries and the ricotta cream are bubbly and beginning to brown, 35 to 40 minutes. Allow to cool to set before serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 372
Fat: 18.2 g
Saturated fat: 10.6 g
Carbohydrates: 49 g
Sugars: 19.8 g
Dietary fiber: 2.3 g
Protein: 4.3 g
Cholesterol: 140.7 mg
Sodium: 16.7 mg
Grilled Balsamic Bruschetta Chicken


Ingredients:
boneless skinless chicken breasts, salt, extra virgin olive oil, fresh mozzarella cheese, roma tomatoes, fresh basil leaves, fresh garlic cloves, salt

Directions:
Preheat a grill pan over medium heat on the stove top. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture. Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.
In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.
Buddha's Baked Egg Rolls


Ingredients:
creamy peanut butter, garlic powder, fresh lemon juice, soy sauce, sugar, red pepper flakes, water, white vinegar, green cabbage, chickpeas

Directions:
Preheat oven to 450 degrees F.
In a medium bowl, mix peanut butter, garlic powder, lemon juice, soy sauce, sugar, red pepper flakes, water, and vinegar.
Add chickpeas and cabbage;  stir well to coat them.
Place a small amount of filling into each egg roll wrapper and roll them up.
Place seam side down on a non-stick baking sheet.
Bake for 10 minutes.
Take out of the oven and turn over each roll.
Bake for 3 or 4 more minutes then serve!
Grilled Cornish Game Hens With Jamaican Basting Sauce


Ingredients:
fresh ginger, green onions, garlic cloves, orange, zest of, orange, juice of, limes, juice of, limes, zest of, brown sugar, soy sauce, salt, pepper, ground cinnamon, ground cloves, canola oil

Directions:
Basting sauce instructions; In a small bowl, stir together ginger, onions, garlic, orange zest and juice, lime zest and juice, sugar, soy sauce, salt and pepper, cinnamon, and cloves; add the oil.  Mix wel and then let stand 10 minutes (or cover and refrigerate up to 2 days].
About 10 minutes ahead, preheat gas grill or about 1/2 hour ahead, light charcoal briquettes.
Use poultry shears to or knife to cut hens in half, cutting through the breast and backbones.
Grill hens, covered over low to medium heat until golden brown, turning as needed to prevent burning; Basting with sauce during grilling; reduce temperature or transfer hens away from direct heat and finish cooking with indirect heat; Grill until no longer pink at the bone, about 40 to 45 minutes (stop basting at least 10 minutes before cooking time is up to avoid contaminating cooked chicken with raw chicken juices].  Discard leftover basting sauce.
To use sauce as marinade; arrange hens in dish, cover with sauce, cover and refrigerate at least 2 hours or up to 24 hours, Grill as directed.
The Very Best Pound Cake


Ingredients:
all-purpose flour, unsalted butter, eggs, sugar

Directions:
Cream flour and butter together until smooth. I do this part in my stand mixer.
Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
Place batter into a greased and floured 10” tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Ham and Cheese Cornbread


Ingredients:
bacon, eggs, milk, margarine, Tabasco sauce, onion, cooked ham, cheddar cheese

Directions:
Heat oven to 375.
Cook bacon in 10 inch cast iron skillet until crisp.  Cool and crumble.
Reserve 1 Tbs bacon drippings, wipe skillet.  Put in oven to heat with drippings.
Beat eggs in bowl with milk, butter, cornbread mix, tabasco, onion, broccoli, ham and 1 1/2 cup cheese.
Pour batter into hot skillet.
Cover with remaining 1/2 cup cheese.
Bake 30 - 35 minutes.
Let rest 10 minutes in skillet.  Sprinkle with bacon and serve.
Yukon Gold & Sweet Potatoes Anna


Ingredients:
yukon gold potatoes, sweet potatoes, unsalted butter

Directions:
Preheat oven to 425.
Cut Yukon Gold and sweet potatoes into 1/4 inch thick slices with a handheld slicer or sharp knife, keeping potatoes varieties separate.
Brush on ovenproof 10" non-stick skillet with butter on bottom of pan.
Starting in center of pan arrange about 20 slices, slightly overlapping, in a circular pattern, covering surface.
Brush with butter and generously season with salt and pepper.
Make another layer with sweet potato slices; brush with butter and season.
Repeat, alternation Yukon Gold and sweet potato slices, you should have 4 to 5 layers when done.
Drizzle any remaining butter on top of potatoes.
Place skillet over medium high heat and cook until butter vigorously bubbles in pan about 4 minutes.
Transfer to oven and bake 30 minutes.
Tent loosely with foil and continue to bake until potatoes are easily pierced with a knife, about 20 minutes more.
Remove from oven.
Run a small rubber spatula around edges of potatoes to loosen.
Carefully invert onto a plate and cut into wedges.
Melon and Jicama "sushi"


Ingredients:
honeydew melon, cantaloupe, jicama, honey, powdered ginger, sesame seeds

Directions:
Put melons on a plate to collect juice, cut melons in 1/2 lengthwise.
Clean and cut off rind of melons.
While the melon is still on the plate, cut thin slices lengthwise so the slices are long.  (For a thinner slice, use a potato peeler].
Leave the melon on the plate until ready to assemble your "sushi".
On a cutting board, cut thin, long julienne sticks of jicama.  Cut the sticks 1/2" to 1" longer than the widest of your melon strips.
Pour the melon juice into a small bowl and mix in the honey and ginger.
Lie strips on cutting board, one at a time.
Place 3-4 sticks of jicama on melon flush with one side of the melon - -this will allow a flat side when the rolled "sushi" sits up.
Roll the melon slice around the jicama and sit up on its side.  Trim any jicama that might hang over so it sits flat.
Drizzle the honey sauce over the "sushi".
Sprinkle sesame seeds lightly over the fruit.
You may toast the seeds if you wish a nuttier flavor.
Aarsi’s Ultimate Broccoli Cakes


Ingredients:
garam masala, paprika, salt, egg, broccoli florets, medium cheddar, salt, fresh ground black pepper, mayonnaise, Dijon mustard, garlic clove

Directions:
Method:
1.	Chop the broccoli florets by pulsing them several times in the food processor.
2.	Add cheese, garam masala, paprika powder, salt, egg and the breadcrumbs to the chopped broccoli. Mix to combine.
3.	Form balls out of this mixture and gently press them to give it a shape of a flat disc. Set aside.
4.	Heat about ½ Tbsp if olive oil in a pan and place these broccoli cakes and cook them for 2-3 minutes on each side or until they are brown and crispy.
5.	Meanwhile, blend together mayonnaise, salt, black pepper, mustard and garlic in the food processor to make a smooth sauce.
6.	Enjoy the crispy broccoli cakes with a flavor pact dipping sauce!
Tips:
1.	You can also add a fresh herb like tarragon or basil to the dipping sauce.
Healthy Orange Chicken


Ingredients:
navel oranges, lemons, brown sugar, fresh thyme, fresh rosemary, garlic, light soy sauce, salt, black pepper, paprika, garlic powder, ginger powder

Directions:
Score chicken ( 3 slices into chicken] Season chicken with above seasonings, squeeze 1 lemon and 1 orange over the chicken. Cover and marinate in the fridge for 30 minutes.
In a pan heat up oil. Add in fresh herbs, garlic, and sliced up lemon, fry for 30 seconds to infuse the oil.
Add in chicken Rib cage down. Maintain your heat on medium high. Squeeze in 2 Navel oranges on top of chicken. Place oranges face down in pan.  Cook on each side for 6 minutes and then flip.
At the 20 minute mark pour in the brown sugar on top of the chicken and the soy sauce . Continue to flip after every 6 minute mark. After 3o-45 minutes the chicken should be done. Once done squeeze the last orange on top of the chicken and top with chopped green onions to garnish. Serve with asparagus and Sweet potato.
Vino Beef Stew


Ingredients:
salted butter, olive oil, kosher salt, pepper, leeks, garlic cloves, whole wheat flour, red wine, parsnips, turnips, carrots, mushrooms, cinnamon stick, bay leaves, whole cloves

Directions:
NOTE:  You will need a large dutch oven with a lid.
Slice the beef into 1/2 inch to a little thicker size chunks.  (I think the meat stays more tender if it is not cubed up so small].
Preheat your oven to 350 degrees F.
Melt the butter with the oil in a dutch oven on the stove top over medium heat.  Place the meat in a single layer in the pot and then season with the salt and pepper.  Brown the meat for about 2 or 3 minutes on each side until brown all over and then remove to a plate.
Add the leeks to the juices in the pot and saute until soft.  If a lot of brown forms, pour in a little of your wine to deglaze.
Turn down the heat and add the garlic, saute for 1 or 2 minutes then add the rest of your veggies and the rest of the wine.
Stir in your flour with the juices and wine watching to mix well so lumps don't form.  Simmer the veggies for about 5 minutes.
Finally, throw in your cinnamon stick, thyme, bay leaves, cloves and add back the meat.
Stir then put the lid on and place in the oven and roast for 1 1/2 hours.  Give it a stir and a taste, 30 minutes before taking out of the oven.
Veggie Cheese Bake


Ingredients:
frozen cauliflower, Brussels sprouts, processed cheese spread

Directions:
Place ingredients in crockpot in order listed., Cover and cook on low for 4 hours.
Oyster Dressing (Stuffing)
Category: side-dish
By Stephanie Holt

This recipe is the only way I like oysters! And, the best stuffing ever!

Ingredients:
1 tablespoon vegetable oil
1 cup chopped celery
1 cup chopped onion
8 cups dry bread crumbs
2 tablespoons chopped fresh parsley
3 cups oysters, liquid reserved
3  eggs, beaten
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish. Heat the oil in a large skillet over medium-high heat. Add celery and onion; cook and stir until tender, about 5 minutes. Mix in the bread crumbs and parsley and remove from the heat. Add the oysters and eggs, and season with salt, pepper, poultry seasoning and thyme. Stir in enough liquid from the oysters to moisten and mix everything thoroughly. Transfer to the casserole dish. Bake in the preheated oven until the top is toasted and a knife inserted into the center comes out clean, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 16 servings

Calories: 261.2
Fat: 5.4 g
Saturated fat: 1.3 g
Carbohydrates: 41.5 g
Sugars: 4 g
Dietary fiber: 2.8 g
Protein: 10.7 g
Cholesterol: 51.6 mg
Sodium: 667.4 mg
Honey Deuce


Ingredients:
vodka, melon ball

Directions:
Fill a highball or double old-fashioned glass with crushed ice.  Add Grey, Goose vodka and fill the rest of the cup with lemonade to a half-inch below the, rim.  Drizzle premium raspberry-flavored liqueur over the top.  Garnish with, frozen honeydew.
Escargot


Ingredients:
garlic, fresh parsley, butter, baguette

Directions:
Melt butter on low heat in sauté pan.
When butter is melted add parsley and garlic and let sit over low heat uncovered for 10 to 15 minutes. This allows the butter garlic and herbs to all blend together.
Pat snails dry and add to butter.
Increase heat of butter and sauté for 5 minutes stirring constantly. Turn off heat, remove snails from butter and set to side.
Slice baguette at an angle so you have 12 slices of desired thickness. I recommend 1/2 inch thickness.
Place the bread one side down in the melted butter that was used to saute snails so that one side of each slice is buttered.
Place butter on baking sheet and place under broiler for 2-3 minutes or until very lightly toasted.
Place two snails on each slice of lightly toasted bread and out back under broiler for 2 more minutes. Keep an eye on it to make sure the bread doesn't burn.
Remove from oven, place on serving platter and enjoy!
Plum Tart With Ginger Crust


Ingredients:
unsalted butter, sugar, pure vanilla extract, all-purpose flour, ground ginger, salt, red plums, sugar, ground ginger, ground cinnamon, red currant jelly

Directions:
Prepare the crust: Place the butter in a food processor and process a few seconds until creamy. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.
Combine the four, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and process for a few extra seconds.
With lightly floured hands, press the dough evenly over the bottom  and up the sides of a loose-bottom 9-inch tart pan, pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick.
Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight.
Preheat the oven to 375°F.
Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinamon. Toss well and set aside.
Bake the chilled or frozen tart shell until golden brown,25 minutes. Cool completely, in the pan, on a wire rack. Reduce the oven temperature to 350°F.
Brush half the jelly all over the inside of the cooled tart shell. Arrange the plums decoratively in the tart shell, skin side up, starting at the outside rim and working toward the center.The plums should overlap slightly. Brush them all over with the remaining jelly.
Place the tart on a baking sheet.Cover the rim of the tart shell with aluminum foil to prevent the crust from overbrowning, then bake the tart until the plums are tender, about 30 minutes. Let cool on  a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate and serve.
Moroccan Stuffed Dates


Ingredients:
dates, sugar, orange flower water, butter, cinnamon

Directions:
Blanch and peel the almonds. Bring some water to a boil in a small pot. Add the almonds and leave to boil for one or two minutes. Remove the almonds from the heat and drain. While the almonds are still warm, remove the skin by pinching individual almonds between your forefinger and thumb. Leave the skinned almonds to cool.
Make the almond paste. Process the almonds, sugar and cinnamon in a food processor until the almonds are a powdery mixture which is moist enough to pack. Add the butter and orange flower water and continue processing until a smooth paste forms around the blade. Remove the paste from the processor.
Stuff the dates. Roll small cylinders of almond paste the same length as your dates, but only about 1/3 the diameter. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit, insert a cylinder of almond paste, and press the sides of the date firmly around the paste, while leaving a portion of paste exposed. Repeat with the remaining dates and almond paste.
Garnish the dates. This is an optional step; you might try one of the following methods or be creative and come up with your own:
Top the exposed paste with a piece of walnut, shredded coconut, or light dusting of cinnamon.
Roll the stuffed date in granulated sugar.
Score the exposed almond paste with the dull side of a paring knife, then roll the date in sugar.
Store the stuffed dates in an airtight container in the fridge. Bring them to room temperature before serving.
Four-Herb Bread (Bread Machine)


Ingredients:
water, butter, flour, sugar, chives, fresh marjoram, dried marjoram, fresh thyme, dried thyme, fresh basil, dried basil, salt, active dry yeast

Directions:
In bread machine pan, place all ingredients in order suggested by manufacture.
Slect basic setting.
Choose crust color and loaf size if available.
Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed].
Pinto-Cheese Casserole


Ingredients:
cooked brown rice, pinto beans, cheddar cheese, skim milk, chili powder, chili powder, ground cumin, garlic powder, onion powder, salt

Directions:
Preheat oven to 350 degrees.
Lightly oil a 1-quart casserole or spray with a nonstick cooking spray.
In a large bowl, combine rice, beans, and cheese. Mix well.
In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until well blended. Add to rice mixture, mixing until thoroughly combined. Place in prepared casserole. Press mixture down gently with the back of a spoon.
Bake uncovered, 35 minutes or until set.
Let stand 5 minutes before serving.
Best Bread Pudding with Vanilla Sauce
Category: desserts
By Gail Cobile

We found this recipe tucked inside my mom's Bible when going through her things. It has become a family tradition on the first snow day of the year and if that doesn't happen, which can be the case here in central Virginia, we know it'll be the featured dessert at Easter and anytime a comfort food is in order.

Ingredients:
3  eggs, beaten
1 ½ cups white sugar
2 tablespoons light brown sugar
½ teaspoon ground cinnamon
¼ cup butter, melted
3 cups whole milk
10 slices hearty farmhouse-style bread, toasted and cut into cubes
1 cup raisins
½ cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1  egg
2 tablespoons butter, melted
1 ¼ cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Directions:
Preheat  oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 8 servings

Calories: 546.3
Fat: 16.5 g
Saturated fat: 8.9 g
Carbohydrates: 91.7 g
Sugars: 72.4 g
Dietary fiber: 1.6 g
Protein: 10.5 g
Cholesterol: 128.8 mg
Sodium: 387.3 mg
Cheese & Chicken Rissoles


Ingredients:
red onion, egg

Directions:
In a large bowl combine the chicken mince, onion, egg and breadcrumbs.
Divide the mixture into 8 even portions.
Shape each portion into a rissole.
Cut the cheese into 8 small cubes.
Press a piece of cheese into the centre of each rissole and smooth the meat over to cover.
Lightly press each rissole to flatten.
Coat a medium fry pan with cooking spray, heat to medium and cook the rissoles 3-4 mins on each side until cooked through and golden.
Serve with a salad or in a bun with salad.
Roasted Cherry Tomatoes With Goat Cheese


Ingredients:
cherry tomatoes, olive oil, basil leaves

Directions:
Preheat oven to 375ºF/180ºC degrees.
Place cherry tomatoes in an oven-proof shallow pan.
Drizzle olive oil and roast for about 15 minutes until tomatoes are soft.
Transfer the tomatoes to a bowl. Add balsamic vinegar, salt and pepper and toss gently. You can refrigerate it at this point if serving it chilled.
Transfer to a plate and top with goat cheese and basil leaves.
Infuse love and serve!
Deep Dish Pizza Bundle


Ingredients:
mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 400 degrees.
Spray an 8 inch round cake pan with nonstick cooking spray.
Unroll the dough and place in the pan; there will be four corners of dough extending over the sides of the pan, pressing the dough lightly against the bottom and up sides of pan.
Over the dough, sprinkle 1 cup shredded cheese, spread sauce evenly over cheese, sprinkle with Italian seasonings, top with pepperoni slices ending with 1 cup shredded cheese.
Using kitchen scissors, cut off about 2 inches of dough from each corner; discard.
Bring all ends of dough upward and together at center, twisting to close at top of pizza.
Sprinkle with parmesan cheese and bake for 20-25 minutes or until a golden brown.