xiaoxl/recipe_data huggingface dataset:
Fudgy Macaroons


Ingredients:
evaporated milk, sugar, butter, vanilla, chocolate chips, coconut

Directions:
in sauce  pan.
cook milk sugar butter until mixture  boils and is bubbly  all over top stirring constantly
cook 2 minutes  more.
add rest
mix fast.
drop quickly onto waxed paper.
let stand til set.
Apple Pie With White Cheddar Crust


Ingredients:
flour, sugar, salt, butter, white cheddar cheese, cold water, granny smith apples, gala apples, granulated sugar, brown sugar, flour, lemon juice, ground cinnamon, nutmeg, ground cloves, salt, butter, egg

Directions:
For the crust:
Mix 2 1/2 cups flour, 2 teaspoons sugar and salt in a large bowl
Cut in the butter using a fork until mixed.
Cut in the grated cheese until mixed
Pour water into the mixture and stir quickly, until the dough just comes together.
Gather the dough into a ball and turn out of the bowl.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 450 degrees.
Divide the dough into two sections.
Roll out the dough on a lightly floured surface, roll each into about a 13" circle.
Transfer one circle of dough into the bottom of a 10" pie plate.
For the filling:
Stir together apples, brown and white sugars, lemon juice, cinnamon, nutmeg, cloves and salt until mixed.
Spoon the filling into the bottom crust.
Dot the filling with cold butter and cover with the top crust.
Fold the edges over and crimp them.
Cut vents in the top crust and brush with the beaten egg.
Bake the pie for 10 minutes at 450.
Turn the temperature down to 350, bake for 45 minutes.
Tent the pie with foil and bake 45 more minutes.
Cool for about 1 1/2 hours and enjoy!
Sour Cream Waffles


Ingredients:
eggs, sour cream, canola oil, vanilla, flour, salt, sugar, baking powder, baking soda

Directions:
Beat eggs in a bowl., Add everything else and mix well., Bake in oiled waffle iron until nice and brown.
Chilled Avocado Soup


Ingredients:
avocados, garlic clove, lime juice, sour cream, Tabasco sauce

Directions:
Using a blender or food processor, puree the avocados and garlic.
With the machine running, pour in the broth until it's smooth and reaches the desired consistency.
Add the lime juice, sour cream, Tabasco and salt & pepper to taste.
Chill at least an hour.
To serve, you can top with a dollop of sour cream, chopped green onion, or more Tabasco.
Good Eats Southern Biscuits


Ingredients:
flour, baking powder, baking soda, salt, butter, shortening, buttermilk

Directions:
Preheat oven to 450 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.] Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.]
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
If you do not want to use the buttermilk, use regular milk at the same volume, but omit the baking soda.  This is the way that I make this recipe most of the time.
Cranberry Pretzel Crisps


Ingredients:
"cranberry sauce"

Directions:
Spoon cheese onto each Pretzel Crisp. Dollop a little cranberry sauce on top.
Use a small, round cookie cutter to press the cheese and sauce into slide the cookie cutter up and serve as fancy finger food.
Chickpea Salad


Ingredients:
chickpeas, olive oil, fresh parsley, salt

Directions:
Mix all ingredients., Chill at least 30 minutes before serving.
Capsicum Dip for Cheese


Ingredients:
red capsicums, white vinegar, white sugar, paprika, garlic, chili powder, cream cheese

Directions:
Combine first 6 ingredients in a saucepan and simmer approximately 20 minutes until reduced to a jammy consistency.
Cool.
Pile the cheese on a serving platter and pour the dip over.
Serve with crackers.
Iranian Orange Carrot Jam


Ingredients:
oranges, carrots, sugar, orange flower water, cardamom seed, saffron, water, sugar

Directions:
Brush the oranges under hot water; dry them.
Cut the zest into thin strips; blanch zest for 3 minutes in boiling water; change water; boil again; it removes bitterness.
In a large bowl place zests in sugar; add orange flower water.
Set overnight.
Next day add 2 cups water and boil sugar to dissolve sugar.
Remove the zests  from liquid; set aside.
Boil liquid and cook 20 minutes; add orange zest.
Meanwhile finely grate carrots; add to orange mixture; cook 5 minutes;
remove from heat; let cool to room temperature.
On third day grind saffron with sugar; grind to a powder.
Add 3 tablespoons hot water;  pour over mixture.
Bring to a boil a final time; skim foam.
Pour into hot sterile jars.
Chocolate and Mascarpone Brioche


Ingredients:
butter, bread flour, salt, sugar, active dry yeast, water, eggs, mascarpone cheese, milk

Directions:
Brush brioche cups or muffin tin with the melted butter.
Sift together the flour, sugar and salt. Stir in the yeast. Add the warm water, eggs and remaining butter to make a soft dough.
Knead until smooth and then cover and let rise until doubled - approximately 1 1/2 hours.
Punch down and then divide dough in half. Shape the first half into 12 balls. Place each ball into a brioche or muffin cup and press an indentation into the center. Place a heaping teaspoon of Mascarpone into each indentation. Top with a square of chocolate. Press firmly into the dough ball.
Shape the remaining dough into 12 balls with a pointy end (like a tear drop shape]. Brush each drop with milk and press into the brioche - pointy end up - sealing well.
Cover with oiled plastic wrap and allow to rise in a warm place until doubled in size - 1 to 1 1/2 hours.
Preheat oven to 400°F Brush with milk and bake 12-15 minutes until firm and golden brown.
Chicken and Potatoes in Tomato Pepper Sauce


Ingredients:
olive oil, boneless skinless chicken breasts, adobo seasoning, onion, garlic cloves, red bell pepper, cumin, bay leaf, small red potato, tomato sauce, cilantro

Directions:
Heat olive oil over medium heat. Pat dry chicken, season chicken with adobo, salt and pepper. Add chicken to skillet, cook turning once, until browned, about 5 minutes; transfer to plate. Keep leftover oil in the pan.
Using food processor, puree the onion. Add to the skillet along with the garlic, scrapping up any browned bits.
Puree the red pepper and add to skillet with cumin and bay leaf. Increase heat to medium high and stir in potatoes, tomato sauce and 1 cup water. Lower heat, cover and simmer for 10 minutes.
Add the chicken (skin side up if using]; cover and simmer, stirring occasionaly until the chicken is cooked through, about 20 to 30 minutes depending on the chicken size.
Discard bay leaf. Top with cilantro.
Frozen Fruit Pops


Ingredients:
bananas, kiwi fruits, strawberry, light corn syrup

Directions:
Several hours or day bdfore serving prepare fruit purees: Place bananas, kiwifruit, and fresh strawberries in freezer until partially frozen and firm.
(If using frozen strawberries, allow to thaw slightly until just softened.] Pour orqnge juice into glass dish or pie plate; freeze until almost solid.
In food processor with chopping blade or blender, combine 2 banana halves, 1 tbls.
corn syrup, and the orange juice; process until mixture is smooth and pureed.
Divide between two 3-ounce metal timbale molds, two 5-ounce paper cups, or any 3-ounce popsicle molds.
Puree kiwifruit with 1 banana half and 1 tbls.
corn syrup; divide mixture between 2 molds or cups.
Puree strawberries with remaining banana and corn syrup; divide between 2 molds or cups.
Place all fruit-filled molds in freezer.
After 45 minutes, insert popsicle sticks in center of pops.
Freeze pops several hours or overnight until completely frozen.
To serve, remove pops from molds by quickly dipping molds into hot water; then, holding stick, pull pop out of mold.
If using paper cups, paper can be peeled off.
Enjoy!
Easy, All-Purpose Vinagarette Dressing


Ingredients:
extra virgin olive oil, salt, pepper, garlic cloves

Directions:
"Mix all ingredients together, chill and serve over salad."
Whole Wheat Buttermilk Biscuits


Ingredients:
whole wheat flour, baking powder, baking soda, salt, butter, buttermilk, buttermilk

Directions:
Preheat oven to 450°F Combine 1 3/4 cups flour, baking powder, baking soda and salt in a medium bowl; whisk together. Add butter, toss with your fingers to coat with flour, and rapidly pinch and fluff butter into flour with your fingertips to make small flakes. Work quickly to keep butter firm.
Add buttermilk; stir well with a fork until the dough gathers into one large lump. Drizzle in additional droplets of buttermilk if necessary.
Scrape dough onto a flat surface sprinkled with remaining 1/4 cup flour. Roll dough to coat with flour, then pat out into a rough rectangle about 1/2-inch-thick and fold it in thirds. Repeat the patting and folding. Pat dough into a thickness of 1 inch. Dip a 2-inch round cutter into flour and stamp out biscuits, coating the cutter with flour before each stamping. Place biscuits, top sides up, on a heavy ungreased baking sheet about 1 inch apart.
Bake 10 to 12 minutes, until biscuits are golden brown. Makes 12 biscuits.
Note: These are really good with honey butter. To make honey butter, put approximately equal amounts of honey and soft butter into a small bowl and whip with a fork until smooth.
Herb Crusted Prime Rib Roast


Ingredients:
fresh rosemary, garlic cloves, kosher salt, cracked pepper, unsalted butter, horseradish, lemon, garlic clove, fresh thyme, fresh thyme, kosher salt, fresh pepper

Directions:
Rub the prime rib all over with some veggie oil. Season both sides of the meat with an aggressive amount of salt, including the end caps. You want a generous amount all over so it helps form a crust while cooking. Continue seasoning with some pepper(not as much as the salt], and a good amount of fresh herbs all over the meat. Use a knife to cut slits of the top side(fat side] of the meat. Make the cuts just big enough to stuff the garlic cloves all around. Ideally, let the roast marinate uncovered overnight in the fridge. This will help infuse lots of flavor and help form a great crust. Alternatively, you could let the roast come up to room temperature for 1-1.5 hours with the seasoning on before you cook it.
Pre-heat oven to 325 F and setup the oven rack so the roast will sit on the bottom rack. Put the prime rib on a roasting rack in a pan. Insert a probe thermometer in the deepest part of the meat(don’t touch the bones], and roast in the oven for 2.5 hours, or until the internal temperature reaches 130 F(120 F for medium rare]. You may need to add 1 cup of water to the bottom of the roasting pan if the fat starts to smoke.
While the meat is cooking, make the butter by adding all the ingredients to a bowl and mix well. Butter can be made ahead of time and stored in the fridge for 1 week.
When the meat reaches 130 F, take it out of the oven and loosely cover it with tin foil. Let rest for 30-60 minutes so the juices can re-distribute. Slice the meat, top it with the butter and enjoy!
Mexican Baked Potatoes


Ingredients:
baking potatoes, green chilies, eggs, butter, sour cream, salt, pepper

Directions:
Bake potatoes until done., Slice open the potatoes lengthwise., Remove pulp from potatoes and mash., Reserve potato skins., Mix mashed potatoes, chilies, chopped eggs, butter, sour cream, salt and pepper., Fill potato skins with the potato mixture., Top potatoes with cheese., Heat potatoes at 400F for 15 minutes.
Air-Fryer Asparagus Fries
Category: side-dish
By Soup Loving Nicole

Enjoy a unique side dish of cheesy, crunchy asparagus fries without the guilt of deep frying by using an air fryer.

Ingredients:
1 large egg
1 teaspoon honey
1 cup panko bread crumbs
½ cup grated Parmesan cheese
12  asparagus spears, trimmed
¼ cup stone-ground mustard
¼ cup Greek yogurt
1 pinch cayenne pepper  (Optional)

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine egg and honey in a long, narrow dish and beat together. Combine panko and Parmesan cheese in a separate plate. Coat each asparagus stalk in egg mixture and roll in panko mix to coat. Place 6 spears in the air fryer and cook to desired brownness, 4 to 6 minutes. Repeat with remaining spears. Combine mustard, yogurt, and cayenne pepper in a small bowl. Serve dipping sauce alongside asparagus spears.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 asparagus fries

Calories: 126.5
Fat: 4.3 g
Saturated fat: 2 g
Carbohydrates: 18 g
Sugars: 3 g
Dietary fiber: 2.1 g
Protein: 7.5 g
Cholesterol: 38.7 mg
Sodium: 365.5 mg
Maple Onion Baked Beans


Ingredients:
dried navy beans, maple syrup, mustard, brown sugar, salt pork

Directions:
Wash beans, cover and soak overnight.  Drain and combine with 6 cups water.
Bring to a boil, reduce heat and simmer 40 minutes until tender.
Pre-heat oven to 300 degrees.
Drain beans, reserving 1 1/2 cups liquid.
Place beans in bean pot, mix in onion soup mix, maple syrup, mustard, brown sugar and bean liquid.
Place cut up salt pork in center of beans if desired.  (Omit for vegetarian beans].
Bake covered for 5 hours.  Stir every hour and add more water if necessary.
Oriental Garden Pilaf


Ingredients:
chicken broth, barley, carrot, celery, garlic, green onion, soy sauce

Directions:
In medium saucepan, bring chicken broth to a boil.  Stir in barley; reduce heat.  Cover and simmer 10 to 12 minutes, or until tender.
In large skillet, heat oil.  Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes.  Add mushrooms and green onions; continue cooking 1 minute.  Add cooked barley and soy sauce; mix well.  Continue cooking over medium heat until heated through.
Spring Corn Soup With Asparagus


Ingredients:
olive oil, shallot, garlic cloves, sweet onion, carrots, celery, chicken broth, asparagus, frozen corn, fresh thyme, parmesan cheese

Directions:
Heat the olive oil in a stockpot over medium high heat.  Add in shallots, garlic, onion, carrots and celery.  Cover and allow to cook until crist tender, 6 to 7 minutes.
Add in the chicken stock and bring to a simmer.  Add in the asparagus, thyme and corn.  Cook until the asparagus is tender, 4 to 5 minutes.  Season with salt and freshly ground black pepper to taste.
Ladle into bowls and garnish with freshly grated parmesan cheese as desired.
Corn, Tomato and Black Bean Salad


Ingredients:
corn, black beans, tomatoes, green onions, red onion, cilantro

Directions:
Combine in bowl, dress and enjoy., I like a citrus dressing like mojo marinade.
$$$ Millionaire Pound Cake $$$


Ingredients:
butter, sugar, eggs, all-purpose flour, pure vanilla extract

Directions:
Freheat the oven to 300 degrees; grease a 10-inch tube pan with butter, dust the bottom and sides with flour, and set aside.
In a large mixing bowl, cream the butter and sugar with an electric mixer and add the eggs one at a time, beating after each addition.
Alternately add the flour and milk, stirring till the batter is smooth.
Add the two extracts and stir till well blended.
Scrape the batter into the prepared pan and bake till a cake tester or knife blade inserted in the center comes out clean, about 1 1/2 hours.  (Do not bake till the cake is dry.].
Cool the cake in the pan on a rack for 5 minutes, then turn it out on the rack to cool completely.
Roast Chicken with Rosemary
Category: world-cuisine
By LILQUIZ

When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!

Ingredients:
1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
¼ cup chopped fresh rosemary

Directions:
Preheat oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Prep time: 10 mins
Cook time: 2 hrs
Total time: 2 hrs 10 mins
Yields: 6 servings

Calories: 290.8
Fat: 17.2 g
Saturated fat: 4.8 g
Carbohydrates: 1.3 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 30.8 g
Cholesterol: 97 mg
Sodium: 94 mg
Linda's Apricot Chicken Wings


Ingredients:
"chicken wings"

Directions:
In a bowl combine dressing preserves, and soup.
Place chicken in a ungreased 11x7x2" baking pan.
Top with dressing mixture.
Cover, and bake at 350 for 20 minutes.  Baste.
Bake uncovered for 20 minutes longer, or until chicken is glazed, and juices run clear.
Vegetarian Ramen
Category: world-cuisine
By Taylor Jean Werges

Simple vegetarian ramen recipe with plenty of mushrooms, sweet peppers, and bok choy.

Ingredients:
4  eggs
1 tablespoon sesame oil
1 tablespoon olive oil
4 cloves garlic, thinly sliced
2 tablespoons ginger paste
1 quart vegetable broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon mirin
8 ounces shiitake mushrooms, sliced
5  red bell peppers, thinly sliced
4 cups bok choy, chopped
3  green onions, thinly sliced on the diagonal
16 ounces fresh ramen noodles
4 teaspoons chile-garlic sauce, or to taste
¼ cup kimchi, or to taste
4  radishes, thinly sliced

Directions:
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside. Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin. Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more. While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain. Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

Prep time: 20 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 367
Fat: 16.1 g
Saturated fat: 3.4 g
Carbohydrates: 40.7 g
Sugars: 13.1 g
Dietary fiber: 8.1 g
Protein: 14.1 g
Cholesterol: 163.8 mg
Sodium: 1689.7 mg
Healthier Kool-Aid


Ingredients:
stevia powder, water

Directions:
In a large pitcher, combine Kool-Aid and stevia.
Add water; stir and enjoy.
Canned (Bottled) Salsa


Ingredients:
plum tomatoes, pickling salt, onions, garlic, bell peppers, cilantro, ground cumin, tomato paste, lime juice

Directions:
Bring a large pot of water to a boil.
Blanch the tomatoes by dropping them into the boiling water for one minute. You will need to do them in batches.
Transfer them to a large bowl or sink full of cold water.
Fish them out and peel them.
Chop them coarsely and sprinkle with pickling salt in layers as you go - I try to use about 4 tablespoons.
Put them in a strainer and set in a cool place (but NOT the fridge!] to drain for several hours.
When you are ready to procede, put all the canning jars in a large canner full of water to cover by one inch, and bring to a boil.
Boil for 10 minutes.
If your water is very hard, add a shot of vinegar to the water before it boils (to prevent lime build-up on bottles].
Meanwhile, peel and chop the onions.
Peel and deseed the peppers, and chop them.
Peel and mince the garlic.
Mix the tomato paste with cupful of the tomatoes until it is lump-free.
Mix all the ingredients except the lime juice in a large kettle or pot.
Bring the salsa to a boil.
Lift the sterilized jars from the boiling water bath and empty them.
(Most should be emptied into the sink, so the boiling water bath doesn't overflow when they go back in].
Add 3 tbsps lime juice to each jar.
Pack the salsa into the jars.
Wipe rims, and seal according to manufacturer's instructions.
(Generally, boil lids and rings for 5 minutes].
Return the bottles to the boiling water bath and process them for 20 minutes. It may be necessary to do this in two batches; put as many in the canner as you are able to; when they come out add the next batch of jars to be sterilized while you fill the first set. Take them out and fill them as the first set of filled jars is being processed.
Remove, allow to cool, and check seals.
Angela's Easy Breaded Chicken
Category: meat-and-poultry
By Angela

This recipe is so easy, and my family loves it! Tastes great with spinach and a loaf of bread.

Ingredients:
4  skinless, boneless chicken breasts
1 cup Italian-style salad dressing
2 cups seasoned dry bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Dredge chicken breasts in salad dressing, then coat completely with bread crumbs. Place coated chicken breasts in a lightly greased 9x13 inch baking dish and bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.

Yields: 4 servings

Calories: 530.6
Fat: 21.4 g
Saturated fat: 3.9 g
Carbohydrates: 47.2 g
Sugars: 8.3 g
Dietary fiber: 2.9 g
Protein: 35.9 g
Cholesterol: 69 mg
Sodium: 2103.8 mg
Poached Eggs & Smashed Avocado on Toast


Ingredients:
egg, avocados, sea salt, cracked black pepper

Directions:
Bring a pot of cold water to a boil.
Once the water comes to a boil, put your bread in toaster oven to toast and crack egg into water being careful not to break the yolk. I crack mine into a coffee mug and submerge the mug at an angle, allowing a bit of water to get in then slide the egg into the water.
Bring back up to a boil then turn off heat. Let stand about 2-3 minutes depending on how runny you like your egg.
Meanwhile, toast should be done. Transfer to plate and smear with avocado.
with a slotted spoon, carefully remove poached egg and let all water drain off. Transfer to paper towel for a second to insure all water is off if you want to be picky.
Place on top of the avocado toast and sprinkle heavily with course sea salt and freshly cracked black pepper.
Foolproof  Impress Your In-Laws Onion Soup


Ingredients:
onions, butter, margarine, flour, beef broth, beef bouillon cubes, water, white wine, sherry wine, swiss cheese, parmesan cheese

Directions:
Separate sliced onions into rings and fry slowly in butter or margarine.  When soft and brown, add flour and mix well.
Cook for a few minutes; add beef broth, bouillon cubes, water, wine and seasonings.
Cover and cook slowly 30 minutes.
In individual soup crocks, place a small piece of french bread.  Add a piece of swiss cheese, then hot soup.  Add another small piece of bread and grated parmesean cheese.
Place under broiler until cheese melts and browns slightly.
Berries on a Cloud


Ingredients:
strawberries, icing sugar, brandy, Cool Whip

Directions:
Combine strawberries, sugar, brandy, orange liqueur., Toast cake slices under broiler., Top cake slices with berries and whipped topping.