xiaoxl/recipe_data huggingface dataset:
Chocolate Covered Cherry Cookies


Ingredients:
butter, powdered sugar, vanilla, flour, salt, heavy cream, maraschino cherries, powdered sugar, heavy cream, cherry juice, vanilla

Directions:
Drain cherries and place on paper towel to dry well.  Preheat oven to 350 degrees.  Mix butter, sugar, vanilla and chocolate thoroughly.  Blend in flour and salt alternately with the heavy cream until dough is formed.
Roll teaspoon of dough into ball. Indent ball with thumb and wrap dough around a cherry, making sure there are no holes in the dough.  Place one inch apart on ungreased cookies sheet or stone.  Bake 12-15 minutes.  Cool.  Dip in icing or sprinkle with powdered sugar.
For frosting:  combine frosting ingredients above and dip cooled cookie tops into frosting.
Easy Raspberry Cake


Ingredients:
unsalted butter, sugar, sugar, eggs, vanilla, lemon zest, fresh lemon juice, all-purpose flour, baking powder, salt, milk, fresh raspberry, powdered sugar, fresh raspberry

Directions:
Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add  milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.
Strawberry Lemonade Cake


Ingredients:
tapioca starch, granulated sugar, baking soda, salt, shortening, strawberries, lemon juice, coconut oil

Directions:
Preheat oven to 350*F.
Grease your baking pans well with coconut oil or palm shortening or other oil of choice.
*** Please note:  I used a 9 1/2 inch x 2 inch round enameled pan for this cake, and it made a single 1 1/2 inch layer.  Double the recipe for a 2-layer cake, or use smaller pans and divide the batter. ***.
Measure dry ingredients (coconut flour, tapioca starch, psyllium fiber powder, sugar, baking soda, and salt] into a mixing bowl and whisk together.
Add palm shortening to dry ingredients and carefully mix until well combined.  The tapioca starch will fly everywhere if you mix too fast.
Remove stems from strawberries and rinse.  Mash with a fork or puree in a blender or food processor.  Add lemon juice and mix well.
Batter will be fluffy, not pourable.  Spread it into well-greased pan.
Place a layer of parchment paper over the top of the cake and use your hands to smooth the cake batter to an even layer.  Trim off excess parchment paper and leave it on the cake while baking.
Bake at 350*F for 30 minutes.
Remove cake from oven and remove parchment paper immediately, to prevent condensation on the cake.
Let cake cool in the pan for 10 minutes.  Shake the cake pan lightly to loosen the cake.  Place a cooling rack face down on the cake pan.  Holding cake pan in one hand, and cooling rack on top with the other, flip the cake onto the cooling rack.  Let cake cool completely before frosting.
Frost with lemon frosting.  (https://www.geniuskitchen.com/recipe/vegan-quot-cream-cheese-quot-frosting-536008].
Frosted Butterscotch Cookies


Ingredients:
brown sugar, shortening, baking soda, baking powder, salt, eggs, vanilla, flour, sour cream, walnuts

Directions:
Preheat oven to 375 degrees.
Grease cookie sheets, set aside.
In a large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed.
Add baking soda, baking powder, and salt.
Beat until combine, scraping side of bowl occasionally.
Beat in eggs and vanilla until combined.
Add flour and sour cream alternately to beaten mixture, beating until combined after each addition.
Stir in the 2/3 cup nuts.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets.
Bake for 10-12 minutes or until edges are lightly browned.
Transfer to wire racks and let cool.
Spread cooled cookies with Browned Butter Frosting.
If desired, top with additional chopped walnut or walnut halves.
Steak Fajitas--Recipe and Method


Ingredients:
olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin, dark brown sugar, green peppers, yellow onion, flour tortillas

Directions:
Tamari is aged soy sauce and can be found in most grocery stores.
In a blender combine the olive oil, tamari, green onions, garlic cloves, lime juice, red pepper flakes, cumin and brown sugar.
Blend until smooth.
Cut your skirt steak into 3 equal pieces.
Place steaks in a large zip-lock baggie.
Pour in marinade, remove as much air as possible and seal.
Move steak around in baggie so that all sides are coated.
Marinate in the fridge for 1 hour.
Wrap your tortillas in aluminum foil-seal.
Slice green peppers in half-remove seeds.
Peel and slice your onion into 1/4 inch slices.
Heat charcoal until grey ash is achieved.
Place grill grate "directly" on top of hot coals.
Heat grate for 10 minutes.
While grate is heating up get a 2 foot length of aluminum foil and fold over once.  Crimp sides well to make a foil pouch.  You will want to double if not using heavy duty foil.
Remove steaks from marinade-place directly onto hot grate.
Discard marinade in baggie.
Cook for 1 minute 30 seconds per side.
Remove, place on foil and seal.
Let stand in sealed foil packet for 15 minutes.
While steak is resting grill peppers and onion slices to desired doneness.
Place foil wrapped tortillas on grate for 3 minutes, flip and continue to heat for another 3 minutes.
Open foil packet carefully so that you reserve the juices.
Slice steaks thinly across the grain, straight down-no need to angle the slice, no more than 1/4 inch thick.
Return meat to foil packet and coat with juices.
Slice peppers and cut onion slices in half.
Dress your tortillas with meat, peppers and onions.
Optional condiments are sour cream, guacamole, shredded sharp cheddar or queso cheese, sliced jalapeños.
We have used flank steak with equal success.  Lay the flank steak flat on a cutting board and carefully cut it in half widthwise (so that it looks like you have two thin flank steaks], cut one into 3 pieces and continue with recipe directions, freezing the other half for another night.
Prep time includes marinating time.
Blueberry Drop Biscuits


Ingredients:
flour, sugar, baking powder, baking soda, salt, butter, distilled white vinegar, vanilla extract, egg, fresh blueberries, flour

Directions:
Combine flour, baking powder, baking soda, sugar and salt.
Cut butter into mixture (it will be crumbly].
In separate bowl, combine milk, vanilla, egg and vinegar- mix thoroughly.
Add the milk mixture into the flour mixture and stir gently.
Add blueberries.
Using a large spoon, drop 10 mounds of batter onto a baking sheet covered with parchment paper.
Bake at 425 for 15 to 18 minutes or until golden brown.
Cool on wire rack- serve warm.
Buffalo Chicken Sandwich


Ingredients:
chicken breasts, chicken wings, flour, paprika, salt, olive oil, butter, garlic powder, garlic clove, cayenne pepper, red pepper flakes, tomatoes, iceberg lettuce

Directions:
You will also need: 1 Gallon size storage bag.
Preheat skillet on stovetop.
Add enough olive oil to cover the bottom of the skillet.
Combine flour, paprika, and salt in storage bag.
Give a good shake to coat pieces.
Add coated chicken breasts to heated skillet and fry until nicely browned on both sides.
Remove chicken breasts and place on paper towels to drain off excessive oil.
Combine melted butter, garlic and cayenne pepper in large bowl.
To make a mild sauce, use 1/2 teaspoon of cayenne pepper.
Read next step if wanting a hotter sauce.
Whisk Frank's Red Hot Sauce with the melted butter combo.
If dividing the sauce into mild and hot, pour half into another bowl.
For the hotter sauce, use up to another 1 teaspoon of cayenne pepper.
Add whatever amount of red pepper flakes you may like.
I just shake it on to semi cover the buffalo sauce.
Place cooked chicken breasts inside sauce and coat both sides.
Make sandwich and enjoy!
Special Note on wings: Flour coat wings frozen!
Deep fry frozen wings for about 20-25 minutes.
Sauce coat right before eating!
Allowing the sauce to sit on the wings will make them gooey.
Ornitha Zante


Ingredients:
roasting chickens, garlic cloves, tomatoes, dried oregano, olive oil, small shell pasta

Directions:
Rub the chicken with garlic and olive oil and place in a roasting tin or wide casserole(with the giblets if you have them].
Add the tomatoes, oregano and a tablespoon of oil(optional] and cover loosely with foil.
Place in the oven at 180C (350F] and roast for 60-75 minutes (45-60 minutes if using portions].
Remove the foil and add the stock or water ensuring the pasta is well coated and moistened. Season and add the remaining oil ,if using.
Return to the oven uncovered and cook for 45 minutes, until the pasta has swollen and the chicken tops are nice and brown.
Can be served with okra but we often just add a little more pasta instead.
Also try your own variations - white wine and water instead of stock, thyme or tarragon instead of oregano etc.
Colorado Green Chili (Chile Verde)
Category: soups-stews-and-chili
By ROSIE55

My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.

Ingredients:
1 tablespoon olive oil
1 ½ pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 ½ cups tomatillo salsa
5 cups chicken broth
½ teaspoon dried oregano
1 pinch ground cloves

Directions:
Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 323
Fat: 19.2 g
Saturated fat: 6.2 g
Carbohydrates: 12 g
Sugars: 6.3 g
Dietary fiber: 1.7 g
Protein: 23.1 g
Cholesterol: 67.9 mg
Sodium: 887.8 mg
Potatoes Au Gratin


Ingredients:
garlic, potatoes, salt, pepper, muenster cheese

Directions:
Preheat oven to 375 degrees., Spray a 13 x 9 pan with oil., Peel and cut garlic cloves in half or thirds., Rub sides and bottom of dish with cut side of garlic cloves., Leave garlic pieces in bottom of pan., Layer half of potatoes in bottom of pan., Salt and pepper., Sprinkle with half the cheese., Pour half the cream over potatoes., Repeat layer., Bake for 60 to 75 minutes until potatoes are done., Push potatoes down into cream during the first 30 minutes of baking., If top gets too brown cover with foil.
Chicken Scottato Con Verdure (Seared Chicken With Vegetables)


Ingredients:
green zucchini, yellow zucchini, bell pepper, red onions, yellow onion, portabella mushroom, red wine, pepper

Directions:
Generously season the chicken all over (I like to rub the seasoning in, as it seems to stick better] and then add to a very hot non-stick pan.  Do not add any oil or butter,  put it in dry!  Reduce heat to medium and sear on all sides until nice and brown.
While the chicken is browning, prep your vegetables.  You can use whatever vegetables you like and/or have on hand.  I like to rough chop/slice my vegetables and keep them more on the rustic side.  I would say about ½ inch-3/4 inch slices on a diagonal is what I prefer.
Once the chicken is completely browned on all sides, I add the cut up vegetables and continue cooking the chicken with the vegetables.  You can lower the heat to medium low, or low at this time.  You will notice that between the chicken and the vegetables there’s a considerable amount of liquid in the pan.  I added some good red wine (it so happened to be the same wine I was drinking…a nice Cabernet from our good friends at Del Bondio Winery in Napa] to the pan and continued to cook.  I would say all and all it took about 35 minutes to cook this.
Mangia!
Beer & Cheese Bread for Bread Maker


Ingredients:
beer, white flour, dried herbs, cheddar cheese, white sugar, salt, bread machine yeast, cheese

Directions:
Pour warm beer into bread maker pan.
In a large bowl, fluff up or wisk gently together, flour, cheese, sugar and salt.
Put this mixture on top of beer.
sprinkle yeast over flour layer.
near the end of baking, after bread has risen as high as it will get (last 1/2 hour left or so]  quickly top loaf with remaining cup of cheese.
Select "basic bread" and regular crust
Baking time varies on your machine.
Pumpkin Muffins


Ingredients:
margarine, brown sugar, unsweetened applesauce, pumpkin puree, cinnamon, nutmeg, whole wheat flour, baking soda

Directions:
Cream margarine and sugar.
Add applesauce, pumpkin and spices.
Mix well and add flour and baking soda.
Put batter in muffin tin.  Fill the tin full as these muffins do not rise much.  Bake at 350°F for 20-25 minute  These muffins are best warm but keep for days when stored properly.  So grab a cup of tea and a hot muffin and enjoy fall!
Cottage Pudding Cake


Ingredients:
butter, sugar, egg, milk, flour, baking powder, salt, sugar, boiling water, butter, flour, vanilla

Directions:
Preheat oven to 350 degrees.
For the cake, combine first seven ingredients (butter, sugar, egg, milk, flour, baking powder and salt].  Pour batter into a greased 13" x 9" cake pan.  Bake for 30 minutes or until cake tester inserted into center of cake comes out clean.
To make the sauce, combine the last five ingredients (sugar, boiling water, butter, flour and vanilla] in a saucepan over medium heat until sugar is dissolved and sauce thickens slightly.  Remove from heat.  The sauce will be thin.
Slice cake into 2-inch pieces and place each piece in a bowl to serve.
Pour a liberal amount of the sauce over each warm piece of cake and serve immediately.  Do not pour sauce over entire cake, as it will become soggy.
Store left-over cake at room temperature for up to three days.  Store sauce in refrigerator and warm in microwave when re-use desired.
Banana Walnut Loaf (Bread Machine)


Ingredients:
buttermilk, buttermilk, butter, eggs, vanilla extract, bananas, salt, sugar, all-purpose flour, baking powder, baking soda, walnuts

Directions:
All ingredients other than buttermilk should be at room temperature.
Place ingredients in order indicated in pan. Select quick bread/cake cycle and medium crust and start machine.
After batter has been mixed for 4 minutes, stir sides and bottom of pan with spatula to ensure complete mixing. Allow to continue mixing. If your machine permits pausing, remove kneading paddle before baking. Continue to conclusion of cycle.
Remove bread from pan and transfer to wire rack to cool. Bread slices best when allowed to cool.
Creamy Crabmeat Corn Dip Sierra Madre


Ingredients:
red bell pepper, garlic clove, diced green chilies, butter, cumin, cayenne pepper, oregano, sherry wine, cream cheese, fresh cilantro, fresh lime juice, lump crabmeat

Directions:
Melt butter in large skillet.  Add vegetables and cook until soft.  Stir in corn and sherry, cook another two minutes.  Turn off heat, add cheeses, and stir until melted.  Stir in lime juice and cilantro.  Add crabmeat last, folding in gently so as not to break up the lumps too much.  Serve hot or at room temperature, or even cold!
Serve with scoop-type chips or buttery crackers.
Butter Tarts,,the Best of the Best.....


Ingredients:
raisins, butter, brown sugar, corn syrup, salt, eggs, walnut pieces

Directions:
Roll out pastry to about 1/4 inch thickness.
Cut out tart circles to a 4 inch circle.
Place a few raisins or nuts in the bottom of tart shells.
In a large bowl ,cream the rest of the ingredients together,until dissolved.
Fill tart shells 3/4 the way full.
Bake in a 350 degree oven for approx.15-20 minutes.
Tarts will still be bubbling but shell browned.
These tarts will be a bit runny ,so if you want them firm let them cook a bit longer.
Let stand in the pans ten minutes then remove carefully --.
These are one of the best tarts out there anywhere,believe me -- .
Boursin Mashed Potatoes


Ingredients:
potatoes, boursin cheese, sour cream, milk, butter

Directions:
Wash, peel and cut the potatoes into pieces.  Boil in salted water until tender.
Mash and add the cheese, sour cream, the milk if needed for creaminess, and salt and pepper.                                      Place in a large pan, top with butter slices (or cheddar cheese] and bake at 325 degrees until hot.  Broil a few minutes to get the top nice a browned.
Chicken Lemongrass and Potato Curry - Adapted from Andrea Nguyen


Ingredients:
lemongrass, gingerroot, yellow onion, canola oil, Madras curry powder, skinless chicken breasts, salt, pepper, coconut milk, boiling potatoes, lime

Directions:
The lemongrass, ginger and onion paste. Place lemongrass into the bowl of the food processor and process until the lemongrass is transformed into a soft, fluffy mass, about 3 minutes. (You'll see a whirling snow blizzard in the bowl.] Add the ginger to the bowl of the food process and pulse until the ginger is finely chopped. Add the onion and process the entire mixture to a nice paste.
Cook the curry. Heat the oil in a large saucepan (4 or 5-quart] over medium heat. Saute the paste of lemongrass, ginger and onion until it is fragrant, about 3 minutes. Add the curry powder and dried red chili flakes (if using] and continue sautéing to aromatize the spices, about 1 minute. Add the chicken pieces, salt, pepper, coconut milk and enough water to just cover the chicken. Bring to a simmer and cook uncovered for 20 minutes.
Add the potatoes. While the curry simmers, peel the potatoes and cut them into 1-inch chunks. Add the potatoes to the curry when the initial cooking time has elapsed. Bring the curry back to a simmer and continue cooking for 15 minutes, until the potatoes are tender. Turn off the heat and let the curry sit, covered, for 30 to 45 minutes to let the flavors meld and mature.
Final touches. Reheat over low heat and correct the seasoning. Serve with lots of steamed rice, or warm baguette for dipping. Lime wedges are a good accompaniment for folks who want to cut some of the heat!
NOTES & TIPS.
Chef John's Almond Biscotti
Category: world-cuisine
By Chef John

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2  large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Directions:
Whisk flour, baking powder, and salt together in a mixing bowl. Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl.  Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat. Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading. Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing. Reduce oven temperature to 325 degrees F (165 degrees C). Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes. Transfer biscotti to a cooling rack; let cool to room temperature.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs
Yields: 30 biscotti

Calories: 200
Fat: 8 g
Saturated fat: 2.1 g
Carbohydrates: 28.6 g
Sugars: 14.6 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 30.9 mg
Sodium: 81.4 mg
Crawfish and Quinoa Collards over White Bean Stew #RSC


Ingredients:
Spanish onion, celery, garlic, red bell pepper, corn kernel, ground cumin, dried thyme, dried oregano, diced tomato, crawfish, green onions, olive oil, bacon, onion, garlic, carrot, celery, cumin, chili powder, paprika, apple cider vinegar, sugar, diced tomatoes, pinto beans, black beans, salt, pepper, cayenne

Directions:
Prepare the stuffed collards.
Preheat oven to 375 degrees F.
Wash collard leaves and trim stems. Dice stems and set aside.
Heat 2 tablespoons of olive oil in a medium saute pan over medium-high heat. Add diced onions, and garlic, saute until onions become translucent, 4-5 minutes. Add bell peppers, corn, dry herbs, and spices. Cook 2-3 minutes more to rehydrate herbs bringing out their essential oils and flavors. Add 1/4 cup of the canned diced tomatoes, cook 5 minutes more. Remove from heat, and stir in cooked quinoa, crawfish and green onions. Season with salt and pepper to taste. Pat blanched collard leaves dry, lay each leaf flat on a clean surface and spoon 1/4 cup of the crawfish mixture into the center of each leaf.  Fold in sides, and roll leaf up to form a package. Repeat with remaining leaves. Place leaves in a 9X11-inch casserole, top with reaming diced tomatoes, drizzle with olive oil , salt, pepper. Cover casserole tightly with Reynolds Wrap Aluminum Foil and bake for 20-30 minutes. Remove from oven and serve over bean stew (recipe follows].
White Bean Stew:
Saute bacon in a medium sauce-pan over medium-high heat until crispy. Drain some of the fat leaving 2 tablespoons in the pan and add the next 8 ingredients and saute 5-6 minutes until softened. Stir in the next 5 ingredients, lower heat and simmer 15 minutes. Season with salt and pepper according to your personal taste, add cayenne for a touch of heat. Portion stew within four bowls, top with two stuffed collards and drippings from casserole dish. Enjoy!
Ginger Honey


Ingredients:
honey, dried ginger

Directions:
Place honey in a double boiler with hot water in bottom. Add ginger to honey.
Bring water to a boil, and bring honey to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand for 10 minutes. Strain while still warm. Place in sterilized jars and cap.