xiaoxl/recipe_data huggingface dataset:
Whole Wheat Sourdough Bread


Ingredients:
water, whole wheat flour, white whole wheat flour, gluten, salt, instant yeast

Directions:
Combine all of the ingredients, mixing until a shaggy dough forms.
Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.
Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.
Gently fold the dough over a few times on a lightly floured work surface.
FOR SANDWICH STYLE LOAF:
Shape it into an 8" log, and place it in a 9" x 5" loaf pan.
Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 40 to 45 minutes, or until the loaf is golden brown and a digital thermometer inserted into the center registers 205°F to 210°F.
Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
FOR ARTISAN STYLE LOAF:
Shape the dough into a rough oval and gently wrap it in a clean, floured dishtowel. Allow to rise about 60-90 minutes.
After about 60 minutes place a flat aluminum baking tray, baking stone or large seasoned cast iron skillet in the oven.  Pre-heat the oven to 450F and continue preheating the baking surface for 20 minutes or so.
Dust the hot baking sheet/stone with cornmeal. Then carefully roll the risen dough out of the towel and onto the baking sheet/stone.
Bake at 450 for ~15 minutes, then lower temp to 400 and bake another 15 minutes or until temperature inside the loaf measures ~ 200 degrees F.
16. Enjoy.
Nearly Foolproof Ganache


Ingredients:
bittersweet chocolate, water, vanilla extract, granulated sugar, light brown sugar, heavy cream, coarse salt

Directions:
In a heavy saucepan, combine all ingredients and melt together over very low heat, stirring.
(Alternatively, combine in a bowl and microwave at low heat for 2 minutes. stir. continue cooking in 30 second blasts, stirring in-between].
Just before all the chocolate is melted, remove from heat and stir until chocolate melts and mixture comes together.
It may appear curdled, but keep stirring or whisk vigorously; it will smooth out.
If too thick to pour, whisk in hot water a tablespoon at a time.
Taste for salt and adjust the seasoning.
NOTE: This mixture can be used in many ways. Serve it warm to hot as a sauce over ice cream. Warm, you can pour or pipe it over a cake, cupcakes, or cookies; it will set to a soft, rich glaze.  Let it cool to room temperature and whip it in a mixer to make a fluffy frosting. Or chill it, then roll into balls and dust with cocoa powder to make truffles.  Refrigerate leftovers in a jar; it will keep indefinitely.
Scattered Sushi with Five Colors


Ingredients:
short-grain rice, water, rice vinegar, salt, sugar, honey, shiitake mushrooms, water, soy sauce, mirin, dry sherry, sugar, honey, carrots, water, soy sauce, mirin, dry sherry, sugar, honey, green peas, water, salt, sugar, honey, firm tofu, soy sauce, sugar, honey, salt, ground turmeric, nori

Directions:
Rice: Place the rice and water in a pot and let soak at least 1 hour.
(Overnight is okay.] Bring to a boil, cover, lower the heat and simmer 15 minutes.
Turn off the heat and let sit 10 minutes.
In a small saucepan, combine the rice vinegar with the salt and sugar or honey.
Bring to a boil, then remove from the heat.
Let cool before using.
(This step can be done the day before; if you are short on time, however, simply stir the ingredients to dissolve the salt and sugar.] Transfer the hot rice from the pot to a large bowl.
With a large spoon, mix the rice as you pour in the cold vinegar mixture a little at a time.
(It is important that the cold vinegar be poured over hot rice, or the vinegar will not be properly absorbed.] Keep the rice covered while you finish the recipe.
Mushrooms: Combine all the ingredients in a skillet and simmer over low heat 15 minutes.
Drain.
Carrots: Combine all the ingredients in a saucepan over medium heat and cook briefly until tender.
Drain.
Tofu: Heat all the ingredients in a skillet over medium heat until the tofu absorbs the flavors and turns yellow.
Nori: Briefly pass each nori sheet over an open gas flame or electric burner until crisp.
With a pair of scissors, cut each sheet in half, then stack the sheets together.
Shred with scissors.
To Assemble: Place the rice in a large serving dish or on a platter.
Arrange the mushrooms, carrots, peas and tofu on top of the rice in separate piles.
Mound the nori in the middle.
At serving time, toss together all ingredients.
Variation: For more colors, add sliced radishes, pickled ginger and wasabi (hot mustard].
Peter's Garlic Ginger Pork Chops


Ingredients:
sour cream, fresh ginger, garlic cloves, prepared mustard, tomato puree

Directions:
Preheat the grill/broiler.
Line your grill pan with foil (for easy clean-up] and sit the rack on the foil.
Season the chops with salt and pepper and set on the rack.
In a small bowl, combine the sour cream, ginger, garlic, mustard and tomato puree.
Brush half of the mixture on chops.
Cook under the grill for about 5-7 minutes.  Remove pan and flip over the chops.  Brush with remaining mixture and grill for another 5-7 minutes until pork is no longer pink inside.
Serve.
My Rainbow Cake


Ingredients:
vegetable shortening, white sugar, vanilla extract, all-purpose flour, cream of tartar, salt, buttermilk, baking soda, cider vinegar, water

Directions:
Heat oven to 350. Grease 3 eight inch round cake pans and line with parchment paper. Grease the parchment as well.
Sift together flour, cream of tartar, and salt and set aside.
In a mixer bowl, cream shortening and sugar on medium high speed, using the paddle attachment. This should take at least 5 minutes. Scrape down sides of bowl once or twice.
Gradually add egg whites, a couple at a time, and beat well to combine. Add vanilla.
Add flour mixture alternately with the buttermilk, that is 1/3 of the flour, 1/2 of the buttermilk, then 1/3 of flour, remaining buttermilk, then remaining flour. Mix well after each addition. Do not overbeat.
In a 1/2 cup measure, combine water, vinegar, and baking soda. Fold into cake batter with a rubber spatula.
Divide batter into 6 portions into small bowls. There should be about 55 ounces of batter, so divide by weight for best results.
Add about 1/4 teaspoons gel color to each portion and mix well.
Pour 3 of the portions into the prepared pans, one color in each pan. Bake for 16 to 18 minutes, until cakes spring back when lightly touched near center. Rearrange pans after 10 minutes, for even baking.
Remove from oven and cool cakes in pan for 10 minutes, then turn out onto cooling rack lined with a tea towel, if desired.
Wipe out cake pans, turn parchment paper over and grease paper again. Repeat steps 9 and 10 with remaining 3 colors of batter.
Make flour frosting, using 2 cups sugar and shortening, 1/2 cup flour and 2 cups milk. See directions at flour frosting recipe on this site. http://www.food.com/recipe/flour-frosting-42282.
Use a little less than 1 cup frosting between layers. Then frost sides, and finally the top. It's important to fully cover this cake for freshness and to keep the secret as a surprise.
Chill for at least 2 hours before serving, for best flavor.
Baked Apples and Bananas


Ingredients:
apples, bananas, lemon, dark brown sugar, light brown sugar, ground cinnamon, vanilla

Directions:
Preheat oven to 450 degrees.
Combine apples and bananas and put into a shallow baking dish.
Sprinkle with lemon juice.
Combine remaining ingredients except vanilla in a saucepan and boil until sugar is dissolved.
Remove from heat, add vanilla, and pour over bananas and apples.
Bake in 450 degree oven for 20 minutes, or until juices are bubbling.
Pimento Cheese Mini Phyllo Cups


Ingredients:
phyllo dough, cheese, bacon, bacon, butter

Directions:
Preheat oven to 350 degrees.
Take a sheet of phyllo and brush with melted butter.
Place another sheet on top and repeat until you have four sheets stacked up.
Cut phyllo sheets into small equal squares that will fit into the cups of a mini muffin pan.  Press each square into the cups of a mini muffin pan, making the phyllo form into a cup shape.
Scoop a teaspoon of palmetto cheese into each mini phyllo cup.
Sprinkle with chopped bacon.
Bake for 10 minutes or until the pimento cheese has melted.
Serve immediately.
Cream-Filled Chocolate Cookies (Like Oreo Cakesters)


Ingredients:
eggs, flour, baking soda, brown sugar, salt, evaporated milk, vegetable shortening, evaporated milk, powdered sugar

Directions:
Preheat oven to 350°F.
Sift flour, baking soda, salt, and cocoa together into a large bowl.
Add remaining ingredients; mix together.
Drop chocolate batter by teaspoons about 3-inches apart  on cookie sheet.
Bake for 5 minutes.
Remove to a cooling rack.
Beat filling ingredients together until creamy.
Put the white filling  between two cooled chocolate cookies like a sandwich, then wrap in  plastic wrap.
Roasted Chicken Rigatoni With Mushrooms and Broccoli Sauce


Ingredients:
chicken, olive oil, garlic cloves, fresh thyme, broccoli florets, rigatoni pasta, parmesan cheese

Directions:
Preheat oven to 180 degrees celcius. Season Chicken with salt and pepper and place on an oven tray lined with baking paper. Drizzle with 1 tablespoon olive oil and roast for 50-55 minutes or until cooked through.
Remove from oven and stand for 15 minutes. Once cooled, discard skin, pull meat off bone and tear into bite size pieces.
Place cream, garlic and thyme in a small saucepan over medium heat. Bring to a simmer then turn off heat to let flavours infuse.
Blanch brocooli in a medium pot of salted boiling water for about 4 minutes, until just tender. Drain and set aside on paper towels to absorb any extra water.
Place broccoli in a food processeor and pour in the cream mixture (discarding the thyme]. Blend until smooth. Season to taste with salt and pepper.
Add chicken and cook for 3-4 mintues until reheated. Pour broccoli sauce over chicken and toss to combine.
Drain pasta and add to frying pan. Carefully combine and pour onto serving platter. Garnish with parmesan and serve immediately.
Apparently goes nicely with a Chardonnay.
Spaghetti alla Nerano (Spaghetti with Fried Zucchini)
Category: uncategorized
By luv2cook

This regional pasta dish from Naples is super simple and easy.

Ingredients:
1 ½ pounds zucchini, sliced
½ cup olive oil, or more as needed
3 tablespoons olive oil
2 cloves garlic, or more to taste
1 (16 ounce) package spaghetti
½ cup grated aged provolone cheese
¾ cup chopped fresh basil
salt and freshly ground black pepper to taste

Directions:
Place zucchini slices on a plate and let dry for 1 hour. Heat 1/2 cup oil in a skillet over medium heat. Add zucchini slices in batches and deep fry until brown, 10 to 15 minutes per batch. Drain on paper towels and allow to cool. Mash 1/3 of the zucchini. Place 3 tablespoons olive oil and garlic cloves in a large saucepan over low heat. Watch carefully and simmer until garlic cloves are a light golden brown and oil is infused with garlic flavor, 15 to 20 minutes. Stir in mashed zucchini. Add zucchini slices. Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti, reserving some cooking water. Add spaghetti and provolone cheese to the saucepan. Toss and add hot pasta water until sauce becomes creamy. Mix in basil, season with salt and pepper, and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 356.8
Fat: 15 g
Saturated fat: 3.2 g
Carbohydrates: 45.2 g
Sugars: 3 g
Dietary fiber: 2.8 g
Protein: 10.6 g
Cholesterol: 5.7 mg
Sodium: 84.7 mg
Simple Italian Pasta Salad
Category: salad
By cdastolip9

Perfect for barbecues or any get together. Customize with your favorite vegetables and cheeses. Serve chilled or at room temperature. You can use any assortment of diced vegetables. You can substitute mozzarella cheese for the Parmesan cheese.

Ingredients:
1 (16 ounce) package rotelle pasta
1 cup broccoli florets
1 cup chopped carrots
1 cup chopped tomatoes
¾ cup grated Parmesan cheese
1 (6 ounce) can black olives, drained
1 (6 ounce) package pepperoni
1 cup Italian-style salad dressing (such as Olive Garden®), divided

Directions:
Bring a large pot of lightly salted water to a boil. Cook rotelle in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain. Stir rotelle, broccoli, carrots, tomatoes, Parmesan cheese, olives, and pepperoni together in a large bowl. Pour 1/2 of the dressing over the salad and toss to coat. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Pour remaining dressing over the salad and stir.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 12 servings

Calories: 308.4
Fat: 15.7 g
Saturated fat: 4.2 g
Carbohydrates: 32.5 g
Sugars: 4 g
Dietary fiber: 2.4 g
Protein: 10.7 g
Cholesterol: 19.3 mg
Sodium: 771.3 mg
Polish Italian Pasta Soup (No Beans)


Ingredients:
kielbasa, mild Italian sausage, celery, onion, garlic cloves, chicken broth, small shell pasta, diced tomatoes, dried basil, dried oregano, dried parsley, dried marjoram, dried rosemary, dried thyme, red pepper flakes

Directions:
If using kielbasa, slice into 1/4 inch rounds; if using sausage, remove casings.
In a large dutch oven, cook and stir sausages over medium heat for about 10 minutes, or until done.
Meanwhile, boil water for pasta; cook pasta and drain.
Remove sausage with a slotted spoon; reserve drippings in pot.
Cook celery, onion and garlic in the same pot for about 5 minutes or until tender.
Drain off excess fat from pan.
Add chicken broth, herbs and red pepper to pot; bring to a boil and simmer for 10 minutes.
Add undrained tomatoes and sausage; heat through.
Ladle soup into bowls, add pasta to bowl of soup.
Victoria's Spaghetti Carbonara


Ingredients:
eggs, heavy whipping cream, sour cream, parmesan cheese, salt, pepper, oregano, parsley, onion, garlic cloves, ham, spaghetti

Directions:
Mix eggs, whipping and sour cream, cheese, spices, onion,and garlic in a bowl and set aside.
Boil spaghetti in salted water to al dente.
While the spaghetti is cooking, cube the ham.
When the spaghetti is done, add the cream mixture in a little at a time.
Mix in the ham.
Top with some more parsley.
Cliffany's Monkey Bread
Category: bread
By Aleasha Wales Shelnutt

My first experience with monkey bread, and always a winner. Seriously, yum!

Ingredients:
1 cup white sugar
2 tablespoons ground cinnamon
1 teaspoon nutmeg
4 (7.5 ounce) packages refrigerated biscuit dough, separated and cut into quarters
¾ cup margarine
¾ cup brown sugar
2 teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine sugar, 2 tablespoons cinnamon, and nutmeg together in a bag. Drop biscuit quarters into bag and shake well to coat biscuits. Stir margarine, brown sugar, and 2 teaspoons cinnamon together in a saucepan over medium-high heat. Cook and stir until sugar dissolves and mixture has a syrup consistency, 2 to 5 minutes. Remove from heat. Arrange 1/3 the biscuits in bottom of a tube or fluted tube pan (such as Bundt®) and pour 1/3 the syrup over the top. Repeat layering process 2 more times. Bake in the preheated oven until bread is golden and cooked through, about 35 minutes. Cool in the pan for 5 minutes and turn bread out onto a serving plate.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 12 servings

Calories: 432.9
Fat: 21 g
Saturated fat: 4.5 g
Carbohydrates: 57.8 g
Sugars: 30.9 g
Dietary fiber: 1.4 g
Protein: 4.9 g
Cholesterol: 0.7 mg
Sodium: 843.4 mg
Baked Chicken Empanadas
Category: appetizers-and-snacks
By Yoly

These are quick and easy to make. And for an easier prep, I used diced rotisserie chicken and jarred salsa.

Ingredients:
12  empanada pastry discs (such as Goya® Tapas para Empanadas)
1 cup diced cooked chicken
½ (8 ounce) package Neufchatel cheese, softened
¼ cup medium salsa (such as Pace®)
½ teaspoon salt, or to taste
1 ½ tablespoons heavy whipping cream

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Combine chicken, Neufchatel cheese, and salsa in a saucepan over medium heat until cheese melts, 3 to 5 minutes. Season with salt and stir until well combined. Lay out empanada discs and place 1 tablespoons of chicken filling onto each disc. Fold dough over filling to close. Wet fingers with water and run them along the edges to help seal. Press edges together using the tines of a fork. Place empanadas on the prepared baking sheet and brush with heavy whipping cream. Bake in the preheated oven until golden brown, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 empanadas

Calories: 167.9
Fat: 6.9 g
Saturated fat: 2.7 g
Carbohydrates: 20.7 g
Sugars: 0.3 g
Dietary fiber: 1.1 g
Protein: 6.9 g
Cholesterol: 18.7 mg
Sodium: 355.4 mg
Easy Heart-Shaped Cake
Category: uncategorized
By thehungryscientist

This heart-shaped cake combines Ann McGavin Stout's Homemade Vanilla Cake recipe and QueenCook's Easy Valentine's Day Cake frosting recipe. The result is a supremely tasty, no-fail heart cake.

Ingredients:
2 cups white sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons almond extract
4 large eggs
3 cups all-purpose flour
⅓ cup cornstarch
1 tablespoon baking powder
¾ teaspoon salt
1 ½ cups milk
2 cups unsalted butter, softened
4 teaspoons vanilla extract
8 cups powdered sugar
2 tablespoons whole milk, or more as needed
2 drops red food coloring, or as desired
2 drops yellow food coloring, or as desired
sprinkles as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan and an 8-inch round pan. Line bottoms with parchment or wax paper. Grease paper and dust lightly with flour. Beat white sugar, butter, vanilla, and almond extract in a large bowl with an electric mixer on high speed until light and fluffy. Beat in eggs, 1 at a time, until well combined. Stir flour, cornstarch, baking powder, and salt together in another bowl. Beat 1 cup dry ingredients into wet ingredients until just combined. Add 1/2 cup milk; beat until combined. Continue adding 1 cup dry ingredients and 1/2 cup milk, beating after each addition, until all are used and batter is smooth. Divide evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 45 to 50 minutes. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks. Beat butter and vanilla together in a large bowl with an electric mixer on medium speed until combined, about 30 seconds. Gradually add powdered sugar, beating after each addition and adding milk as needed, until frosting is fluffy, smooth, and spreadable. Remove 1/3 cup frosting and divide between 2 small bowls. Tint 1 dark pink with red food coloring. Tint the other orange-pink with red and yellow food coloring. Tint remaining frosting light pink with red food coloring. Set square cake on a work surface and rotate 45 degrees so that it resembles a diamond. Spread a little light pink frosting on left and right top sides of the diamond. Cut round cake in half crosswise to make 2 half-moons. Attach half-moons to top left and top right sides of diamond, gently pressing cake pieces together to adhere. Spread remaining light pink frosting over the assembled cake. Drop spoonfuls of dark pink and pink-orange frosting onto cake. Drag an offset spatula through frosting to create a marbled look. Pat sprinkles onto the sides of the cake. Chill, covered, for up to 3 days. Let stand at room temperature 30 minutes before slicing into 16 pieces.

Prep time: 1 hr
Cook time: 45 mins
Total time: 2 hrs 25 mins
Yields: 1 8-inch layer cake

Calories: 778.3
Fat: 36.6 g
Saturated fat: 22.6 g
Carbohydrates: 109.4 g
Sugars: 87.9 g
Dietary fiber: 0.7 g
Protein: 5.2 g
Cholesterol: 140 mg
Sodium: 205.8 mg
Lentil Curry


Ingredients:
red lentils, water, cumin seeds, ground turmeric, cilantro, mint

Directions:
Rinse lentils and place in a heavy pot; cover with water and bring to boil. Reduce heat to low, cover and cook for 30 min until tender.
Heat oil in a large skillet over medium heat. Stir in cumin, chili flakes and tumeric and cook for about 1 minute or until you can smell the spices.
Add lentils to skillet and cook over medium-low heat for 15-17 minutes or until lentils are thickened.
Season with salt and pepper and sprinkle with cilantro and mint.
Baked Red Snapper


Ingredients:
olive oil, red snapper fillets, onion, plum tomatoes, green pepper

Directions:
Preheat oven to 375 degrees., Brush pan with 1 teaspoon olive oil., Brush fish with the rest of the olive oil., Top with the veggies., Cover with foil and bake for 20 minutes., This is also very good on the grill in a foil packet.
Armenian Pickles (Tourshi)


Ingredients:
heads cauliflower, head of cabbage, carrot, green beans, garlic, dill sprigs, water, white vinegar, kosher salt, turmeric

Directions:
Sterilize 8 large mouth quart jars and lids.
Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch.   Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon.   Put two  sprigs of dill and two cloves of garlic in each jar with one or more teaspoons  of pickling spice, to taste.( I use about 1-1/2 tsps.] Add one or more hot peppers to each jar if you like spicy pickles.
Boil water, vinegar, salt and turmeric.
Pour into each jar to fill and seal.
Store in a cool dry place for four to six  weeks.
Potato and Yam Salad


Ingredients:
yukon gold potato, carrot, red cabbage, cucumber, ham, fresh tarragon, dried tarragon, mayonnaise

Directions:
Place the Yukon potatoes into a saucepan and cover with cold water (leave enough room for the yam]. Add 1 teaspoon sea salt and bring to a boil.
Add Garnet yam (all the potatoes and yam should still be covered by the water] into the saucepan. Reduce heat and simmer for 15 – 20 minutes or until done.
While simmering the potatoes and yam, chop all the veggies, ham and tarragon.
Drain the potatoes and yam. Mash them all together in a large bowl.
Add mayonnaise, ground black pepper and all finely chopped ingredients into the same bowl. Stir until even.
Add more sea salt or pepper, if desired. Let the salad stay in the fridge for a couple of hours before serving.
Crock Pot Chicken Curry


Ingredients:
boneless skinless chicken breasts, onion, potatoes, garlic cloves, chicken bouillon granule, salt, pepper, curry powder, cornstarch, water

Directions:
Place chicken, onion and potatoes in crock pot.
Mix orange juice, garlic, chicken bouillon, curry powder, salt and pepper and pour into crock pot.
Cover and cook on low 5-6 hours.
Remove chicken and vegetables and keep warm.
Dissolve cornstarch in water and stir into sauce in crock pot.
Cover and cook 20 min or until thickened.
Spoon chicken and vegetables over rice and top with sauce.