xiaoxl/recipe_data huggingface dataset:
Granny's White Bread
Category: bread
By Tina Leany

This is the only bread recipe I use! It's very basic and always great. I grew up on it, so I continue to make it in memory of my special Granny! Enjoy this with your kids or grandkids and make some memories! God bless!

Ingredients:
1 cup milk
⅓ cup margarine
⅓ cup white sugar
4 teaspoons salt
3 cups warm water (110 degrees F/45 degrees C)
1 cup dry potato flakes
2 (.25 ounce) packages active dry yeast
10 cups all-purpose flour

Directions:
Heat milk in a large saucepan over low heat until it bubbles; stir in butter or margarine, sugar and salt, then cool until lukewarm. Add warm water and potatoes and sprinkle in yeast until it dissolves. Then stir in 6 cups of the flour and mix all together. Add the remaining 4 to 5 cups of flour and mix. Let rest 15 minutes. Turn dough out on a floured surface and knead softly until dough is elastic and smooth. Lightly oil a large mixing bowl; add dough and turn to coat. Cover with a damp cloth and let rise 1 hour or until dough has doubled in volume. Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5 inch loaf pans. Punch down dough and divide into 3 to 4 sections. Shape into loaves and let rise, covered, until volume is nearly doubled. Bake at 400 degrees F (200 degrees C) for 30 minutes or until loaves sound hollow when tapped on the bottom.

Yields: 3 to 4 loaves

Calories: 157.7
Fat: 2.2 g
Saturated fat: 0.4 g
Carbohydrates: 29.9 g
Sugars: 2.3 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 0.5 mg
Sodium: 282.9 mg
Banana Bread


Ingredients:
sugar, bananas, margarine, butter, milk, vanilla, eggs, all-purpose flour, baking soda, salt

Directions:
Heat oven to 350°F.
Grease the bottom of 9 x 5 or 4 x 8 loaf pan.
Blend well first 6 ingredients together.
Stir in remaining ingredients until they are moist.
Pour mixture into pan and bake for approx 1 hour.
To check if loaf is done, stick a toothpick in the center if it comes out clean then it's done.
Chicken and Dumplings I
Category: soups-stews-and-chili
By Lillian

A traditional, classic soup dish - mouthwatering and simple to make!

Ingredients:
1 (2 to 3 pound) whole chicken
2 cups all-purpose flour
1 teaspoon baking powder
1 cup hot chicken broth
1  egg

Directions:
In a large stockpot or Dutch oven cover the chicken with salted water and simmer until cooked through. When tender, remove chicken from pot. Remove meat from bones and keep warm while making the dumplings. TO MAKE DUMPLINGS: Sift about 2 cups of flour and 1 teaspoon baking powder into a large mixing bowl. Make a well in the flour/powder mixture; pour in 1 cup of hot chicken broth, mixing first with a fork, then with your fingers. Add the egg and mix well again. Knead the dough for a few seconds on a floured board. Separate the dough into 4 or 5 parts and roll as thin as possible. Cut into 1 1/2 or 2 inch wide pieces. Break these into 2 inch long strips. Drop into boiling chicken broth and simmer for 10 to 15 minutes. Serve with previously prepared meat.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 348.8
Fat: 13.5 g
Saturated fat: 3.6 g
Carbohydrates: 32.1 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 22.8 g
Cholesterol: 82.2 mg
Sodium: 141.1 mg
CHOCOLATE ROLO BROWNIE CUPCAKES


Ingredients:
butter, dark cooking chocolate, sugar, plain flour, eggs, salt, bicarbonate of soda, chocolate

Directions:
preheat oven to 180 Celsius line a 12 hole muffin tin with paper patty pans.
whisk the sugar and eggs together until well combined.
whisk in the flour, cocoa, salt and bicarb soda.
place the butter and dark chocolate in a small microwavebowl. heat for 1 minute then stir. heat for another 20.
seconds and stir till smooth.
stir chocolate into the flour mix.
3/4 fill each pattypan.
cook for approximately 20 minutes or until a skewer comes out coated with just a few crumbs.
break the rolo into squares and quickly push 1 square into each cupcake, flat side up.
cool in tin for 5 minutes then remove to wire rack to cool completely.
ice with desired topping.
Italian Easter Rice Pie


Ingredients:
eggs, cooked white rice, ricotta cheese, white sugar, orange zest, ground cinnamon

Directions:
Preheat Oven to 350 degrees and line 2 9" Pie Pans with the crusts, refrigerate and reserve.
In a large mixing bowl, mix the next 6 ingredients with a large spoon until thoroughly combined (no electric mixers here, it'll ruin the rice].
Divide filling between 4 prepared pie crusts, sprinkle with cinnamon.
Bake about 45 minutes or until filling is set in the middle (no longer giggling].
Allow to cool completely before serving, this actually tastes best when refrigerated overnight.
Crunchy Pesto Flats


Ingredients:
extra virgin olive oil, pesto sauce, cheese, mozzarella cheese

Directions:
1.  Evenly spread 1tbsp pesto sauce on bread., 2.  Sprinkle with mozzarella cheese and olives. Then top with quick-melt cheese., 3.  Drizzle with extra virgin olive oil., 4.  Place in a warm oven, until cheese melts.  Serve hot.
HeathersArk Old Fashioned Apple Pie


Ingredients:
unsalted butter, all-purpose flour, water, white sugar, brown sugar, granny smith apples, vanilla bean, ground cinnamon

Directions:
Preheat oven to 425 degrees F.
Melt butter in saucepan, stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon and vanilla.  Bring to a boil, reduce temperature and simmer.
Peel, core and slice apples into 1/4" thick slices.
Toss apples in sauce.  Reserve 2T of sauce to pour over pie.
Place bottom crust in your pie pan.  Fill with apples, they will mound up.
Take other pie pastry and slice into 1" strips (this will be used to create a lattice top for pie].
Cover apples with a lattice pattern using pastry you sliced into strips.
Once pie is covered in lattice, take remaining 2 T of sauce and pour over pie.
If you have a course sugar you can sprinkle that on top as well.
Bake 15 minutes in preheated (425F degree oven].  REDUCE HEAT to 350 and continue baking for 35-45 minutes, until apples are soft.
Lemon Pine Nut Green Beans


Ingredients:
fresh green beans, butter, shallot, pine nuts, fresh lemon juice, salt, pepper

Directions:
Blanch green beans in salted boiling water. Drain and pat dry.
In a large skillet melt butter over medium to medium high heat.
Cook shallots approximately 1 minute. (Stir often to prevent burning].
Add pine nuts to toast for an additional minute.
Add green beans and toss (just enough to warm and coat.].
Add lemon juice, salt, and pepper. I like to add some fresh lemon peel as well.  Gives it a great additional taste.
Toss well to combine all ingredients.
ENJOY!
Chocolate Peppermint Bark Cookies - Bon Appetit


Ingredients:
all-purpose flour, salt, unsalted butter, sugar, vanilla extract, chocolate, white chocolate

Directions:
Preheat oven to 350°F Spray 13x9x2-inch metal baking pan with nonstick spray. Line bottom of pan with long strip of 9-inch-wide parchment paper, leaving overhang on both short sides of pan. Whisk flour and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually beat in sugar. Continue beating until mixture is light and fluffy, stopping occasionally to scrape down sides of bowl, about 3 minutes. Beat in vanilla, then egg yolk. Gradually add flour mixture, beating on low speed just to blend.
Drop dough by tablespoonfuls into prepared baking pan, spacing evenly. Using moistened fingertips, press dough to form even layer over bottom of pan. Pierce dough all over with fork.
Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes. Place pan on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes. Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over.
Stir white chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Using fork, drizzle white chocolate all over cookies. Chill until white chocolate is set, about 30 minutes.
Using paper overhang as aid, lift cookie from pan and transfer to work surface. Using large knife, cut cookie into irregular pieces. DO AHEAD Can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.
Orzo Ham Salad
Category: salad
By Phiny

A delicious and light tasting orzo pasta and ham salad. Tastes even better the next day! It's a great use for leftover ham.

Ingredients:
⅔ cup uncooked orzo pasta
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
2 tablespoons chopped fresh chives
½ teaspoon white sugar
½ teaspoon black pepper
¼ teaspoon salt
1 ½ cups chopped fully cooked ham
1 cup diced red onion
½ cup chopped green bell pepper
½ cup halved cherry or grape tomatoes

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink. Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl. Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 6 servings

Calories: 273.4
Fat: 16.1 g
Saturated fat: 4.7 g
Carbohydrates: 22.2 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 10.3 g
Cholesterol: 26.6 mg
Sodium: 683 mg
Ww 0 Points Japanese Grilled Eggplant


Ingredients:
eggplant, low sodium soy sauce, fresh lemon juice, ginger, garlic, scallion

Directions:
Preheat outdoor grill or broiler.
Coat eggplant with cooking spray.
Grill or broil eggplant, turning as needed, until lightly charred and tender (about 7-9 minutes].
Whisk together soy sauce, lemon juice, vinegar, ginger, and garlic in small bowl until well blended.
Drizzle over grilled eggplant and then sprinkle with scallions.
Points/yield figured on 3/4 cup per serving.
Italian Pasta Salad


Ingredients:
spiral shaped pasta, black olives, parmesan cheese

Directions:
Boil pasta for 10 minutes., Drain and rinse with cold water., Add pepperoni and black olives. Chill., Just before serving, add parmesan cheese and Italian dressing., Note: I use Hormel Pepperoni Minis.
Pressed Peanut Butter Cookies


Ingredients:
shortening, granulated sugar, brown sugar, egg, hot water, peanut butter, flour

Directions:
Cream the shortening; gradually add sugars.
Then mix in other ingredients with spoon.
Fill cookie press with dough.
Place cookie dough on ungreased baking sheet.
Bake at 375°F 10 to 12 minutes or until golden brown.
Remove to wire rack to cool.
Wine Fondue With Broth Base and Mustard Dill Dipping Sauce


Ingredients:
chicken broth, dry white wine, fresh dill, yellow mustard, white wine vinegar, sugar

Directions:
In fondue pot, bring broth and wine to a boil.  Reduce to a simmer and immerse dippers for cooking.
For sauce:
Finely chop dill.
Mix mustard with wine and sugar.
Gradually whisk in oil, taking care to fully combine mustard and oil before adding more oil.
Stir in dill.
Serve sauce as a side for dippers.
Notes and Tips for a great fondue party:.
Make sure that all meats and vegetables are chopped thin enough to cook quickly in the broth.  For beef and chicken, I suggest no more than a centimeter in width and leave in broth for approximately 3 minutes.  For fish, choose fillets that have more integrity such as salmon or tuna and slice pieces no larger than 1/4 an inch and leave in broth for approximately 4 minutes.  Shrimp are great dippers as they only require shelling and deveining, but no pre-cutting.
Any and all veggies are great in this broth.  Like with the meat, it needs to be chopped thinly.  I recommend precooking many veggies before using them as dippers.  Many veggies are too hard in their raw form to cook in a timely manner in the broth.  The easiest way to do this is to bring a pot of water to a boil.  Add a generous amount of salt to the water.  Add veggies and cook for 3-8 minutes depending on toughness of veggies.  Transfer veggies to ice water and hold for 2-5 minutes.  This partially cooks veggies, so they only need 3 minutes in the broth.
If you are using meat dippers, I highly recommend putting them in the broth first, as they add flavor to the broth which will enhance the flavor of your veggies later.
Also if you are including mushrooms as a dipper (which I highly recommend!] treat them like a meat.  Do not precook them like other veggies, as the water they release during cooking will add flavor to the broth.  I suggest that you add mushrooms early with the meats and allow them to cook for about 7 minutes.  Mushrooms take longer, but if you are doing meats and veggies, they will be ready to eat about the same time as the veggies, and they are definitely worth waiting for.
Above all, enjoy yourself, and have fun with your fondue!
Tangerine Marinade


Ingredients:
soy sauce, tangerine juice, honey, garlic, scallions, ginger, cinnamon, sesame seeds

Directions:
Combine all ingredients in a medium bowl., Whisk until honey has dissolved., Marinade chicken or pork for 1 1/2-2 hours.
Skillet Cream Potatoes


Ingredients:
potatoes, boiling water, salt, milk, parsley

Directions:
Peel potatoes and dice into a skillet., Add boiling water and salt., Cover and cook 10 minutes, or until potatoes are tender., Uncover and simmer until water has almost evaporated., Add milk or cream., Season to taste. Cook until slightly thickened, stirring gently with a fork., Sprinkle with chopped parsley.
Easiest, Creamiest, Yummiest Casserole in the World


Ingredients:
elbow macaroni, heavy cream, eggs, salt, black pepper, garlic powder, cheddar cheese

Directions:
Preheat oven at 350 degrees.
In an oven proof casserole dish gather the cooked chicken and boiled macaroni.
In a bowl lightly beat together the cream and eggs.
Add in salt and pepper.
Pour mixture into the casserole dish on top of the chicken and macaroni.
Top with grated cheese.
Bake for approximately 20 minutes or until the cheese melts and the casserole is set but still a bit on the runny side.
Sit for 10 minutes before serving.
Dorothy's Banana Nut Bread


Ingredients:
water, sugar, eggs, bananas, vanilla extract, baking soda, salt, whole wheat flour, buttermilk, walnuts, maple syrup, nutmeg, cinnamon

Directions:
Preheat oven to 300 degrees.
In a large bowl, mix the Crisco and sugar until smooth.
Add vanilla and eggs and continue to blend
Add salt and baking soda.
Add in mashed bananas and continue to blend while adding buttermilk.
Stir in flour and walnuts and mix thoroughly.
Add maple syrup, nutmeg and cinnamon.
Pour  batter into glass loaf pan, leaving about 1/2 inch of space for bread to rise but adding more batter to the center (to get the dome shape].
Place in oven and bake for 1.5 hours.
Ham and Beans
Category: soups-stews-and-chili
By STEPHNDON

My Mom created this recipe and I really enjoyed it as a child.  As an adult, my taste changed just a bit so I modified her recipe to 'kick it up' a bit.  It is fabulous even though the ingredients list is quite short!  This is a must make with leftover ham and everyone agrees it's absolutely delicious.

Ingredients:
1 pound dry great Northern beans
½ pound cooked ham, diced
1 small onion, diced
½ cup brown sugar
salt and pepper to taste
¼ teaspoon cayenne pepper
1 tablespoon dried parsley

Directions:
Rinse beans in a large pot; discard shriveled beans and any small stones. Add 8 cups of cold water. Let stand overnight or at least 8 hours. Drain and rinse beans. Return beans to pot and add ham, onion, brown sugar, salt, pepper, cayenne and parsley and  water to cover. Bring to a boil; reduce heat and simmer 1 1/2 to 2 hours, until beans are tender. Add more water if necessary during cooking time.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 10 hrs 15 mins
Yields: 7 servings

Calories: 300.3
Fat: 6.7 g
Saturated fat: 2.4 g
Carbohydrates: 42.8 g
Sugars: 10.5 g
Dietary fiber: 10.7 g
Protein: 18.6 g
Cholesterol: 18.2 mg
Sodium: 423.5 mg
Southern Style Pinto Beans


Ingredients:
dried pinto bean, chicken broth, water, smoked ham hock, cooked ham, onion, salt, black pepper, garlic powder, thyme, dried oregano, ground cumin, chili powder, bay leaf

Directions:
Cover beans with water and soak overnight, or 6-8 hours.
In the morning, drain and rinse the beans, discard soaking water, and put beans in slow cooker. Add remaining ingredients, including chicken broth.
Cover. Cook on low 10 hours, or on High 5 hours.
Transfer 2 cups of the bean soup to a food processor or blender and puree.  Return puree to the slow-cooker.  Heat on High an additional 30 minutes.  (This is an easy way to thicken the soup.].
Serve with cornbread and fried potatoes.
TO PRE-PREP:  Combine 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon thyme, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, and 1 bay leaf, and store in a plastic storage bag until ready to cook.  Having these dry ingredients packaged ahead of time will make seasoning the beans as easy as pouring the seasonings into the slow-cooker along with the beans and chicken broth.
TO STORE:  Bean soups keep well in the refrigerator for up to 3 days or in the freezer for up to three months.  The flavors are even better after standing.  When reheating, thin with a little water if necessary.
Pecan Snickerdoodles


Ingredients:
ground cinnamon, vanilla, pecans

Directions:
Heat oven to 350°F
Spray cookie sheets with cooking spray.
In large bowl, break up cookie dough. Stir or knead in cinnamon and vanilla until well blended. Stir or knead in pecans.
On cookie sheets, drop dough by heaping teaspoonfuls 3 inches apart.
Bake 11 to 14 minutes or until edges are golden brown.
Cool 3 minutes; remove from cookie sheets to cooling racks.
Wheat Bread ( Bread Machine Assisted )


Ingredients:
water, powdered milk, bread flour, whole wheat flour, salt, sugar, butter, gluten

Directions:
Put the water in the bottom of the bread machine bread pan.
Add the powdered milk, bread flour, whole wheat flour salt and sugar.
Add the butter, yeast and gluten.
Set bread machine on dough setting.
When bread machine is finished, pre-heat oven to 170 degrees and TURN OVEN OFF.
Add bread dough in a bread pan to the pre-heated oveh that has been turned off and let rise 20 to 30 minutes.
Take risen loaf out of oven and and pre-heat oven to 375 degrees.
Bake bread in oven for 30 minututes.
Remove bread from pan and cool on rack.
Spread a small amout of butter on top as bread is cooling.
Sweet Barbecue Broiled or Grilled Chicken


Ingredients:
brown sugar, barbecue sauce, dried thyme, chili powder, chicken pieces

Directions:
Combine first 6 ingredients in a saucepan; cook over medium heat for about 20 minutes, stirring occasionally.
Prepare the grill or oven broiler.
Sprinkle chicken with salt and pepper.
Place on grill or a broiler pan coated with cooking spray.
Cook 15 minutes on each side (or until cooked].
Brush chicken with sauce, and cook an additional 15 minutes, or until chicken is done, turning and basting occasionally.
Pumpkin Butterscotch-Chip Cookies


Ingredients:
unbleached all-purpose flour, baking powder, baking soda, salt, ground cinnamon, eggs, granulated sugar, canola oil, canned pumpkin, vanilla extract, powdered sugar

Directions:
Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Slow-Cooker Beef Brisket


Ingredients:
bell peppers, red onion, beef brisket, sea salt, black pepper, olive oil, garlic cloves, chipotle chiles in adobo, lime juice, chili pepper, ground cumin, oregano, brown sugar, low sodium beef broth

Directions:
Place dried peppers in a bowl and fill with boiling water to cover. Soak 30 minutes. Meanwhile, cover bottom of the slow cooker with chopped onions, set aside.
In a large saucepan over medium-high heat, add oil. Season brisket generously on all sides with salt and pepper, and when oil is hot, place meat in the pan; quickly sear it on all sides, about 1 ½ minutes per side. Transfer brisket to the slow cooker on top of the onions; set aside.
In the jar of a blender, add peppers, garlic, chipotle purée, lime juice, chipotle chili pepper, ground cumin, oregano and brown sugar. Process for 30 seconds before slowly pouring in ½ cup beef broth; blend until smooth, scraping the sides of the jar if needed.
Pour sauce over brisket and spread to cover it. Pour the remaining beef broth around, close the lid and set the timer for 6 hours on High or 9 hours on Low. When time is up, serve immediately or proceed with your recipe.
Healthy Strawberry, Orange, Banana, Soymilk Smoothie


Ingredients:
soymilk, fresh strawberries, banana, plain yogurt

Directions:
Pour soymilk and orange juice in blender.
Add strawberries and banana to blender.
Add yogurt.
Blend on medium or high until fruit is completely chopped up.
Add 8-10 ice cubes (you can add more or less ice to make the smoothie thicker or thinner].
Blend on high for 1-2 minutes.  Taste a small sample to make sure the ice is completely blended - you should not be able to chew on any ice chunks! If there are ice chunks, then you should keep blending it a little longer.
Enjoy!
Edible Cookie Dough for Ice Cream (No Eggs)


Ingredients:
flour, brown sugar, white sugar, butter, vanilla, milk, water

Directions:
In a medium bowl mix together both sugars and butter until smooth., Stir in vanilla and milk., Mix in the flour until well blended., Add in chocolate chips., Shape into a log and freeze for about 1-2 hours or until firm., Cut or break into small chunks., Mix into softened ice cream., Return the ice cream to freezer.
Denise's American Chop Suey


Ingredients:
elbow macaroni, ground beef, diced tomatoes, dry red wine, green bell peppers, onion, celery, fresh mushrooms, garlic, oregano, basil, bay leaves, Worcestershire sauce, olive oil

Directions:
Cook macaroni according to package directions.
Spray a large skillet with a cooking spray like pam.
Add about two tablespoons Olive Oil.
Brown the ground beef.
Add the peppers, onions, celery, garlic and mushrooms and continue to cook till vegetable are almost tender.
Add the tomato soup, diced tomatoes, wine and the spices.
Simmer for about 20 minutes.
Drain cooked macaroni and place in a large bowl.
pour the tomato mixture over the macaroni and mix well.
Serve with lots of freshly grated Parmesan cheese.