xiaoxl/recipe_data huggingface dataset:
Kaiserschmarrn
Category: world-cuisine
By breakfastqueen

Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top.

Ingredients:
¼ cup raisins
¼ cup rum
1 cup whole milk
5  eggs
¼ cup white sugar
½ teaspoon vanilla extract
salt
1 cup all-purpose flour
2 tablespoons butter
1 tablespoon butter, melted
¼ cup confectioners' sugar, plus more for dusting
plum preserves for serving

Directions:
In a small bowl, combine raisins with rum and let soak 30 minutes then drain. In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins. In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 506.5
Fat: 16.4 g
Saturated fat: 8.2 g
Carbohydrates: 69.5 g
Sugars: 42.5 g
Dietary fiber: 1.2 g
Protein: 13.5 g
Cholesterol: 260.3 mg
Sodium: 175.9 mg
Dad's Pistachio Pudding


Ingredients:
Jell-O instant pistachio pudding mix, pineapple tidbits, mini marshmallows, small curd cottage cheese, Cool Whip

Directions:
Mix all ingredients in the order given, and refrigerate 3-4 hours or overnight., Stir and fluff when done, and serve chilled., YUM!  :].
Reuben Soup
Category: soups-stews-and-chili
By MARBALET

Unique and delicious soup, with sauerkraut, corned beef, and Swiss cheese.

Ingredients:
½ cup chopped onion
¼ cup chopped celery
3 tablespoons butter
¼ cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles

Directions:
In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened. Preheat broiler. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

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

Calories: 464.6
Fat: 30.5 g
Saturated fat: 18.4 g
Carbohydrates: 24.3 g
Sugars: 2.6 g
Dietary fiber: 1.7 g
Protein: 24.7 g
Cholesterol: 107 mg
Sodium: 1126.8 mg
Spinach Cheese Phyllo Appetizers


Ingredients:
cream cheese, frozen spinach, pepper, phyllo pastry sheets, margarine

Directions:
Stir together cream cheese, spinach red pepper and pepper until well blended.
Lay one phyllo sheet on a flat surface and brush with margarine.
cut phyllo lengthwise into 4 long strips.
spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip.
Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. repeat with remaining phyllo and filling.
Place triangles on greased cookie sheet, brushtops with margarine and bake at 375, 12 -15 minutes until golden.
The Chart House Clam Chowder  (Copycat) Including Spice Blend


Ingredients:
butter, onion, garlic clove, all-purpose flour, clams, bottled clam juice, half-and-half, white pepper, potatoes, oregano, dried parsley, marjoram, dill, thyme, basil, sage, rosemary, tarragon, all-purpose flour

Directions:
Directions for The Chart House Spice Blend:.
Blend ingredients, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.
For the Clam Chowder:.
In a heavy-bottomed, 4-pint soup kettle, saute bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown.
Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the saute mixture. Bring to a boil; reduce heat. Add half and half and simmer 20 minutes.
Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread.
Best Ever Caramel Rolls
Category: bread
By JONSGIRL1

These are fabulous caramels rolls sure to please! I am asked for the recipe as often as I serve them. Superb company recipe as can be prepared the night before and the aroma in the morning will have everyone's mouths watering! You can serve them in the pan or flip over on a tray to show off the caramel topping!

Ingredients:
1 cup white sugar, or to taste
2 tablespoons ground cinnamon, or to taste
2 (1 pound) loaves frozen bread dough, thawed
¼ cup butter, melted and cooled
1 cup brown sugar
¾ cup vanilla ice cream
½ cup butter

Directions:
Mix white sugar and cinnamon together in a small bowl. Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan. Repeat step 2 with second thawed loaf. Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.

Prep time: 25 mins
Cook time: 33 mins
Total time: 9 hrs 8 mins
Yields: 24 caramel rolls

Calories: 233.6
Fat: 7.7 g
Saturated fat: 3.9 g
Carbohydrates: 36.9 g
Sugars: 19.6 g
Dietary fiber: 1.8 g
Protein: 4 g
Cholesterol: 17.1 mg
Sodium: 258.7 mg
Bosnian Pita (phyllo pie) with Spinach Filling


Ingredients:
phyllo pastry sheet, fresh spinach, egg, sour cream, feta cheese, mild cheddar cheese, olive oil, salt, low-fat milk, low-fat plain yogurt

Directions:
WASH HANDS (This recipe requires you to work with the food directly with your hands].
Preheat oven to 350.
Wash and drain spinach.
Chop spinach and put in a big glass bowl.
Add salt and mix with hands.
Leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable.
The water in spinach will make the filling bitter so do not skip this step.
Drain the spinach by either sqeezing it bit by bit with your hand over the sink or by spinning several times in a salad spinner.
Transfer drained spinach into a new bowl.
Add egg, and sour cream.
Fold in feta and cheddar cheese.
Put some olive oil in a small bowl.
Grease a 9"*13" glass or metal baking pan.
Take your phyllo dough sheets and lie the sheets, stacked, on a dry surface.
TIP: (While adding the filling, you may wish to cover the dough with a dry towel and then a damp one to keep it from drying out or flaking] Place one sheet of dough into the pan and cut away excess.
Brush with oil, using either your hands or a pastry brush.
Repeat until dough is 6 or 7 layers.
Add a skim of filling with hands and spread evenly.
Repeat steps 16-18 until the pie reaches the top of the pan or you run out of ingredients.
Just make sure you finish with the dough on top, sort of like lasagna.
Place pie in the oven, uncovered, about 45 minutes.
The top becomes flaky.
Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.
Bake for 15 more minutes.
This dish can be served warm or room temperature.
It is traditionally served with a yogurt beverage which is easily replicated by mixing the plain yogurt with milk, in equal parts.
Honey Biscuits (Cookies)


Ingredients:
honey, sugar, eggs, ground allspice, cinnamon, ground cloves, bicarbonate of soda, plain flour

Directions:
In a very large bowl thoroughly combine all ingredients except flour.
Gradually stir in flour until you get a stiff mix that is neither dry nor sticky.  Quantity of flour will vary every batch.
Cover bowl with lid or plastic wrap and set aside overnight.
Next day.  Preheat oven to moderate (180 degrees Celsius].  Now, either roll out and cut out shapes or roll into balls.  Press halved, skinned almonds onto balls.  Either way, allow enough room between biscuits for slight spreading.
Baking time will vary depending on thickness of biscuit.  The biscuit will have a nice golden colour when done and still be soft.  Allow to set for a couple of minutes on tray before putting onto a wire rack to cool.  A thin biscuit will be crisp whilst a 'ball' will be softer.
Bear's Easy Turkey Piccata


Ingredients:
cornstarch, cornstarch, canola oil, low sodium chicken broth, dry vermouth, lemon juice, capers, butter

Directions:
In a small jar, make a slurry of 1/4 c of the chicken stock and 2 T corn starch. Shake well, and set aside.
Place about a cup of corn starch in a pie plate or other shallow bowl. Dredge each turkey cutlet in the corn starch until completely coated. Shake off any excess.
Preheat oven to lowest temperature and put an oven-proof plate in it.
Coat bottom of a non-stick skillet with the oil and get it hot over medium to medium-high heat (depending upon your cooktop].
Sauté the turkey cutlets until nicely browned, about 4 minutes per side.  Don't crowd the pan -- cook them in batches if necessary. Put cooked cutlets on warmed plate in oven.
Put the remaining 1 1/2 c chicken stock and vermouth in a saucier or sauce pan and bring to a boil. Add the capers.
Whisking rapidly, shake up the slurry jar to make sure everything's nice and mixed, and pour about 1/3 of the slurry into the broth. The sauce will thicken. Add another 1/3 of the slurry if necessary (most likely]. The sauce needs to be nice and thick at this point as it is about to get cut with the lemon juice. Use the last 1/3 of the slurry if sauce hasn't thickened to the point where the bubbles will stack.
Remove the pan from the heat and whisk in the lemon juice. Then whisk in each tablespoon of cold butter, one at a time.
Serve turkey cutlets with the sauce spooned over them.
Small-Batch Strawberry Crumb Bars
Category: desserts
By thedailygourmet

These strawberry crumb bars are easy to make and are the perfect size when you want a sweet treat, but don't want a huge quantity. Store leftovers in an airtight container for up to one week.

Ingredients:
nonstick cooking spray
1 ½ cups self-rising flour
½ cup white sugar
½ teaspoon ground cinnamon, divided
½ cup unsalted butter, cut into 8 pieces
1  egg
⅓ cup low-sugar strawberry compote
2 tablespoons rolled oats

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 8x6-inch pan and line with parchment paper. Whisk flour, sugar, and 1/4 teaspoon cinnamon together in a large bowl. Cut in butter until the pieces look like small pebbles. Cut in egg with a pastry cutter. Blend dough together with a gentle kneading motion. Set aside 1/2 cup dough for the topping. Pat remaining dough into the bottom of the prepared pan. Top with strawberry compote. Add oats and remaining cinnamon to the reserved dough. Pinch off pieces of dough and cover the strawberry compote as much as possible. Bake in the preheated oven until the top is golden brown and the edges pull away from the sides of the pan, 40 to 45 minutes. Cool completely before serving.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 8x6-inch pan

Calories: 264.2
Fat: 12.5 g
Saturated fat: 7.5 g
Carbohydrates: 34.9 g
Sugars: 15.9 g
Dietary fiber: 0.8 g
Protein: 3.4 g
Cholesterol: 53.8 mg
Sodium: 308.1 mg
Citrus Marinated Fruit


Ingredients:
cantaloupe, fresh blueberries, fresh strawberries, green grape, lemon juice, sugar, mint sprig

Directions:
Place the fruit in a large bowl, toss gently to combine.  Set fruit mixture aside.
Combine the orange juice, wine, lemon juice, and sugar.  Stir well.
Pour orange juice mixture over the fruit mixture; toss gently.  Cover and chill for 2 to 3 hours, stirring occasionally.  Garnish, if desired.
Pumpkin Cheesecake With Sour Cream Topping


Ingredients:
graham cracker crumbs, butter, sugar, cream cheese, sugar, solid-pack pumpkin, sour cream, vanilla extract, ground cinnamon, ground allspice, salt, eggs, sour cream, sugar, vanilla extract

Directions:
Crust:
Preheat oven to 350 degrees. In a 9 x 3 inch spring form pan stir the crust items together.  Press mixture on bottom of pan.
Tightly wrap outside of pan with heavy duty foil.
Bake crust 10 minutes, then cool completely on wire rack.
Filling:
In a large bowl with a mixer at medium speed beat cream cheese until smooth.
Slowly beat in sugar until blended about 1 minute.  Scraping bowl often.
With the mixer at low speed beat in pumpkin, sour cream, vanilla, cinnamon, allspice and salt.
Add eggs one at a time, beating untill well blended after each one.  Pour pumpkin mixture in pan, and place in a roasting pan.
Place pan on oven rack.  Carefully pour boiling water in pan until it is one inch on spring form pan.
Bake cheesecake for 1 hour and 10 minutes or until center barely jiggles.  Meanwhile prepare sour cream topping.
Topping:
In small bowl with wire wisk beat sour cream, sugar and vanilla until well blended.
Remove cheesecake from water bath.  Leave water bath in the oven.
Spread sour cream mix evenly over top.
Return to water bath and bake 5 minutes.
Remove cheesecake and put onto a wire rack.  Discard foil.
With a small knife loosen cheesecake from pan, to help prevent cracking when cooling.  Cool cheesecake completely.
Cover, and refrigerate cheesecake at least 6 hours or over night.  Refrigerate leftovers.
Easy Veggie Lo Mein


Ingredients:
vegetable broth, soy sauce, onion powder, garlic powder, crushed red pepper flakes, honey, olive oil, carrots, snow peas, salt, black pepper, spaghetti

Directions:
In a small bowl, whisk together chicken broth, soy sauce, vinegar, sesame oil, red pepper flakes (optional] and honey.  Set aside.
Fill a 5-quart pot 2/3 full of water, salt if desired and bring to a rolling boil.  Cook pasta according to package directions until al dente.
Drizzle olive oil into a large skillet, and bring to medium-high heat.  Once the oil is glistening and fragrant, add snow peas and carrots.  Season with salt and pepper.  Cook, stirring occasionally, for 8-10 minutes or until crisp-tender.  Remove from heat and cover.
Once pasta is cooked, drain as much water as possible from the noodles.  Add the noodles to the veggies in the skillet, pour sauce over all and combine thoroughly.  Cover and cook on low heat for another 2-3 minutes in order to allow the noodles and veggies to absorb as much flavor from the sauce as possible.
Serve and enjoy!
Tomato and Balsamic Pasta


Ingredients:
pasta, onion, garlic cloves, tomatoes, basil, parmesan cheese

Directions:
Cook pasta according to directions., Heat oil in large sauce pan on medium heat., Add onions and garlic, saute for 3 minutes., Add tomatoes, basil, bring to a simmer., Add balsamic vinegar and parmesan cheese.
Spicy White Chili with Chicken
Category: soups-stews-and-chili
By tmelenick

Delicious white chicken chili! Make on stove top or let it simmer all day in slow cooker.

Ingredients:
1 tablespoon olive oil
1  onion, chopped
1  jalapeno pepper, seeded and chopped  (Optional)
3 cloves garlic, minced
4 cups chicken broth
2 (15.5 ounce) cans Great Northern beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained
1 cup corn kernels
1 (7 ounce) can diced green chiles
2 tablespoons minced fresh cilantro
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon ground black pepper
4  cooked chicken breast halves, cubed
2 tablespoons cornstarch
¼ cup cold water

Directions:
Heat olive oil in a large saucepan over medium heat; cook and stir onion, jalapeno, and garlic until onion is tender, about 5 minutes. Add chicken broth, Great Northern beans, garbanzo beans, corn, green chiles, cilantro, lime juice, cumin, and black pepper; bring to a boil. Reduce heat to medium-low and stir chicken into broth. Cover and simmer chili for 45 minutes, stirring occasionally. Whisk cornstarch and water together in a bowl; stir into chili and bring to a boil. Cook and stir until chili is thickened, about 5 minutes.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 376.4
Fat: 7 g
Saturated fat: 1.5 g
Carbohydrates: 54.3 g
Sugars: 2.9 g
Dietary fiber: 11 g
Protein: 26.4 g
Cholesterol: 31.8 mg
Sodium: 559.1 mg
Chocolate Oatmeal Raisin Cookies


Ingredients:
all-purpose flour, oatmeal, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, chocolate, milk, soymilk, sugar, brown sugar, molasses, raisins

Directions:
Preheat oven to 375°F (180°C].
Mix the dry ingredients well; set aside.
Put milk, butter and chocolate in a pot of about 4 quarts, warm slightly and slowly just to melt the chocolate pieces. Add brown sugar and stir until lumps disapear.
Move the pot away from fire, stir in the sugar, molasses, raisin, nuts and, finally, the dry ingredients.
Let stand for about 10 minutes.
On a cookie sheet, spoon the dough and drop them 2 inches apart. If the dough drops are more than 1/2 inch high, press down with a spoon so it will cook evenly.
Bake 11-13 minutes until slightly browned.
Sauteed Squash With Herb Dressing


Ingredients:
olive oil, garlic cloves, mint leaves, basil leaves, lemon juice, pine nuts, flaked sea salt, pepper

Directions:
Heat 1 tbsp olive oil in a large fryingpan over medium-high heat. When oil is hot, add half the squash. Fry until golden on each side, turning them every few minutes. Set aside and add the rest of the squash and repeat.
Meanwhile mince together in a pestle and mortel garlic, mint, basil, lemon juice and 1 tbsp of olive oil.
When the second batch of squash is done add the first batch back into the pan. Pour in the herb mixture. Stir through and season with salt and pepper. Add the toasted pine nuts. Spoon onto a servingdish and drizzle over the balsamic and some  fresh basil leaves. Serve.
New York-Style Cheesecake
Category: desserts
By Chef John

This is my favorite recipe for New York-style cheesecake, and includes a great technique for letting the citrus-kissed cake finish in the oven, so that no crack forms when the cake cools.

Ingredients:
3 tablespoons melted butter
18  graham crackers, crushed
¼ cup all-purpose flour
1 cup sour cream
1 tablespoon vanilla extract
4 (8 ounce) packages cream cheese
1 ½ cups white sugar
⅔ cup milk
4  eggs
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of a 9-inch springform pan. Mix graham cracker crumbs and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about 1/2-inch up the sides of the springform pan. Whisk flour, sour cream, and vanilla extract in bowl. Set aside. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, 3 to 5 minutes. Pour milk into cream cheese mixture and whisk until just combined. Whisk in eggs, one at a time, stirring well after each addition. Stir in lemon zest, orange zest, and sour cream mixture; whisk until just incorporated. Pour mixture into prepared springform pan. Bake in the preheated oven until the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. When the cheesecake is done, turn off the oven and let it cool in the oven for 3 to 4 hours. This prevents any cracks from forming on the top of the cheesecake.

Prep time: 15 mins
Cook time: 1 hr
Total time: 4 hrs 15 mins
Yields: 1 9-inch cheesecake

Calories: 556.1
Fat: 37 g
Saturated fat: 21.7 g
Carbohydrates: 46.9 g
Sugars: 32.6 g
Dietary fiber: 0.7 g
Protein: 10.5 g
Cholesterol: 161.3 mg
Sodium: 407.7 mg
Grilled Dijon-Lemon Pepper Salmon
Category: seafood
By SunnyDaysNora

The fresh and bright flavors of this lemon pepper salmon come through beautifully in this light grilled dish!

Ingredients:
¼ cup Dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons lemon pepper
2 teaspoons dried dill weed
1 teaspoon ground black pepper
¼ teaspoon garlic salt
2 (6 ounce) salmon fillets

Directions:
Combine mustard, olive oil, lemon juice, lemon pepper, dill, black pepper, and garlic salt in a resealable plastic bag; add salmon. Gently coat salmon with the marinade. Place sealed bag in refrigerator; marinate about 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook salmon skin-side down on the grill, 3 to 4 minutes. Flip and cook until fish flakes easily with a fork, or to desired degree of doneness, 3 to 4 minutes more.

Prep time: 5 mins
Cook time: 10 mins
Total time: 2 hrs 15 mins
Yields: 2 6-ounce fillets

Calories: 408.2
Fat: 23.5 g
Saturated fat: 4 g
Carbohydrates: 10.1 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 36.4 g
Cholesterol: 74.7 mg
Sodium: 2434.2 mg
Vegan Split Pea Soup II
Category: soups-stews-and-chili
By Elaine Hallyburton

At the restaurant, this easy soup sold out in no time!

Ingredients:
1 tablespoon extra virgin olive oil
1  carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1 teaspoon curry powder
1 cup yellow split peas
4 cups water
1 teaspoon salt

Directions:
Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for 45 to 50 minutes, or until very thick.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 155.9
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 25.1 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 9.4 g
Sodium: 400.6 mg
Strawberries with Balsamic Vinegar
Category: desserts
By HOOLIE

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Ingredients:
16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

Directions:
Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least  1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

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

Calories: 59.6
Fat: 0.2 g
Carbohydrates: 14.9 g
Sugars: 12.7 g
Dietary fiber: 1.5 g
Protein: 0.5 g
Sodium: 2.1 mg