xiaoxl/recipe_data huggingface dataset:
Who Put an Apricot Into My Apple, Walnut, Crumble? Longmeadow Fa


Ingredients:
mcintosh apples, walnuts, ground cinnamon, sugar, vanilla, all-purpose flour, baking powder, sugar, brown sugar, unsalted butter

Directions:
Heat your oven to 400 degrees.Lightly mix apples, apricots, walnuts, cinnamon, orange juice in a large bowl.
Topping: Combine the Crumble topping ingredients together, mixing with your hands until topping becomes crumbly and mixed.
Put apple mixture in a baking dish approximately 13X9X2 inch in diameter.
Sprinkle with crumble mix.
Place dish on cookie sheet and bake for 30 minutes, or until the little apples are tender, and the topping is sufficiently brown and crusty.
Get a spoon, scoop out some crumble and add some real nice whipped cream, or ice cream to the top.
YaHoo!
South Beach Style Tuna Salad With Low Fat Cilantro Mayo


Ingredients:
albacore tuna, chunk tuna, garlic clove, fresh cilantro, light mayonnaise, spicy brown mustard, fresh lemon juice, cherry tomatoes

Directions:
Place salad greens in bowl and top with tomatoes.
In a separate bowl, mix tuna, garlic, cilantro, mayo, brown mustard, lemon juice, hot sauce and creole seasoning (if desired], salt and pepper to taste.
Mix well.
Mound tuna mixture on top of salad greens.
Drizzle with balsamic vinegar and serve.
Afghan - Style Chicken (Murgh)


Ingredients:
plain yogurt, garlic cloves, fresh ginger, onion, fresh lemon juice, cayenne pepper, salt, ground black pepper, cumin seed, chicken legs, chicken thighs

Directions:
1. Set a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, over a bowl. Add the yogurt to the strainer and let drain, in the refrigerator, for 4 to 6 hours.
2. Remove the drained yogurt from the refrigerator (it will be quite thick] and discard the liquid. Transfer the yogurt to a large nonreactive bowl. Add the garlic, ginger, onion, lemon juice, cayenne, salt, black pepper, and cumin seeds and whisk to blend. Set aside while you prepare the chicken.
3. Remove and discard the skin from the chicken pieces, then rinse the pieces under cold running water. Drain and blot dry with paper towels. Make 2 or 3 deep slashes, to the bone, in each piece. Add the chicken to the marinade in the bowl and turn the pieces to coat. Cover and let marinate, in the refrigerator, for 4 to 6 hours.
4. Preheat the grill to high. (Note: For best results, use charcoal.].
5. When ready to grill, oil the grill grate. Remove the chicken from the marinade and arrange on the hot grate. Grill, turning with tongs, until nicely browned on the outside and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a drumstick or thigh, 8 to 10 minutes per side (16 to 20 minutes in all].
6. Transfer the chicken to serving plates or a platter and serve immediately, garnished with onion, tomato, cucumber, and radish slices and lemon wedges.
Paula Deen's Cheesy Tomato Tartlets


Ingredients:
frozen puff pastry, white cheddar cheese, plum tomatoes, parmesan cheese, fresh thyme sprig

Directions:
On a lightly floured surface, unfold puff pastry.
Cut out 2 inch rounds, using biscuit cutter or glass.
Place dough circles on ungreased baking sheet, pricking surface with fork.
Sprinkle each circle with cheddar, and top with a tomato slice.
Sprinkle with a little salt and pepper (tomatoes MUST have salt and pepper,  of course!].
Sprinkle each with a heaping teaspoon of parmesan cheese.
Bake 24 minutes or until pastry is golden and cheese is bubbly.
Garnish with thyme leaves.
Vidalia Onion Quiche


Ingredients:
butter, swiss cheese, cheddar cheese, eggs, salt, pepper, chives

Directions:
Preheat oven to 350°., Melt butter in a large frying pan, and add sliced onions., Sautéuntil transparent. Set aside to cool., Sprinkle 1 cup of cheese in the bottom of the pie plate., Add the cooled onions., Mix together eggs, cream, salt and pepper., Pour over the onions and top with remaining cheese and chives., Bake for 40 - 50 minutes, or until mixture is set., Allow to cool slightly before serving.
New Mexico Green Chile Sauce


Ingredients:
chili peppers, onion, garlic, all-purpose flour, beef broth, salt

Directions:
Set oven rack 6 inches from the heat source and preheat oven's broiler.
Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
Broil in the preheated oven until the skin is heavily blistered and turning black, about 4 minutes.
Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
Heat oil in saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Soy and Honey Pork Chops
Category: main-dish
By Ashley

Grilled pork chops brushed with a honey and soy sauce mix. To round out the meal, serve with creamy chive and garlic mashed potatoes.

Ingredients:
½ cup honey
¼ cup soy sauce
1 pinch crushed red pepper flakes
1 pinch freshly ground black pepper, or to taste
4  center-cut boneless pork chops - 1/2-inch thick
2 teaspoons canola oil, or as needed
salt to taste
1 large sweet onion, sliced

Directions:
Preheat an outdoor grill for high heat, and lightly oil the grate. Mix honey, soy sauce, crushed red pepper flakes, and black pepper in a bowl. Pour about 2 tablespoons of the honey-soy mixture into a small bowl and save for later. Brush chops with canola oil on both sides, and sprinkle with salt and black pepper. Grill the chops on the hottest part of the grill until lightly charred and crusty, 4 to 5 minutes per side. Move the chops to a cooler area of the grill, and continue to cook, brushing both sides generously with the honey-soy glaze, until chops are no longer pink inside, about 3 to 4 more minutes. The juices should run clear, and an instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C). While chops are grilling, brush slices of onion with oil, and sprinkle with salt and black pepper. Grill onion slices until they are translucent and browned, 3 to 4 minutes per side. To serve, place chops and onions on warmed plates, and brush the chops with the reserved honey-soy glaze.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 446.8
Fat: 11.4 g
Saturated fat: 3.3 g
Carbohydrates: 43.8 g
Sugars: 38.5 g
Dietary fiber: 1.7 g
Protein: 42.9 g
Cholesterol: 106.6 mg
Sodium: 973.5 mg
Crock Pot Taco Soup


Ingredients:
onion powder, whole kernel corn, kidney beans, tomato sauce, cheddar cheese

Directions:
Cook ground beef until no longer pink., Place all ingredients except cheese in crock pot and stir., Cook on low 4 hours or until heated through., If eating immediately, pour in bowls and top with cheddar cheese., If freezing, let cool and place in freezer container., When ready to eat, pull and let thaw in fridge., Microwave on high 2 minutes or until heated through., Top with cheddar cheese., Also you can make this on the stove top., Combine all ingredients except cheese and let simmer for an hour., Top with cheddar cheese and serve.
Pepperoni Bread


Ingredients:
green pepper, mozzarella cheese, cheddar cheese, egg, water

Directions:
Saute pepperoni and peppers in small amount of oil until tender.
Roll out dough divided to cover two cookie sheets. Bake at 350 degrees about 4 minutes, until dough slightly rises.
Mix pepperoni & peppers with beaten egg and 1/4 cup water. Spread on dough. Layer cheese next. Roll up like a jelly roll, closing ends (use remaining water to seal if necessary].
Bake 350 degrees for 30 minutes.
Unique and Yummy Banana Crunch Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, banana, walnuts, candied ginger, eggs, vanilla, all-purpose flour, sugar, butter, ground cinnamon, confectioners' sugar

Directions:
Heat oven to 350 degrees.   Grease 9x5x3-inch loaf pan.
Combine flour, sugar, baking powder and salt in large bowl.   Cut in butter until mixture resembles coarse crumbs.   Stir in bananas, walnuts, ginger, eggs and vanilla until mixture is just moistened.   Spoon batter evenly into prepared pan.
Prepare Crunch Topping: Combine flour, sugar, butter and cinnamon in a small bowl.   Sprinkle evenly over batter.
Bake at 350 degrees oven for 70 minutes or until wooden pick inserted in center comes out clean.   Cool bread in pan 10 minutes.   Remove bread and cool on wire rack completely.   Sprinkle with confectioners' sugar.
Mascarpone Stuffed French Toast with Peaches
Category: breakfast-and-brunch
By Escapechef

Lemon zest and mascarpone stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. I love this recipe for breakfast but it could be fancy enough for dessert too.

Ingredients:
8  fresh peaches
½ cup sugar
4 pinches ground nutmeg
½ teaspoon ground cinnamon
4  Mexican bolillo rolls
1 cup mascarpone cheese
6 tablespoons confectioners' sugar
1  lemon, zested
6  eggs
¾ cup milk
½ teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed

Directions:
Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside. Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet.  Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides.  Serve hot with the warm peach sauce.

Prep time: 35 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 8 servings

Calories: 456.5
Fat: 20.4 g
Saturated fat: 9.6 g
Carbohydrates: 56.3 g
Sugars: 26.4 g
Dietary fiber: 1.3 g
Protein: 12.7 g
Cholesterol: 179.5 mg
Sodium: 91.9 mg
Watermelon Basket Fruit Salad


Ingredients:
watermelon, cantaloupe, honeydew, pineapple, strawberries, blueberries, raspberries, red grapes, green grape

Directions:
Wash and dry all the fruit.
With a large veggie peeler/melon carver cut the top third of the watermelon off making a decorative edge of either scallops or peaks.  (I wish I had premium so I could post pix].  When I was a kid I drew my decorative edge on the melon and carved it with a boning knife but it is faster and easier if you get a tool designed for carving. Scoop the melon out with a small cookie scoop and set aside.
Cut the cantaloupe into 8ths and cut the rind off.  With the french fry blade of your food processor, shred the cantaloupe and set aside.  I learned this from Greg Patton host of Pattonly Cooking sponsored by Cuisinart.
Cut the honeydew in half and seed it.  With a melon baller make itty bitty balls and set aside.  You can cheat and slice this in your food processer on the thickest blade.
Cut the pineapple into 8ths and core it.  Cut into chunks and set aside.
Mix melons and pineapples together in a large bowl.
Quarter the strawberries and mix with the remaining berries and grapes.  Do not mix in the raspberries or they will be pulverized.
Layer the fruits in the watermelon basket, first a layer of the melons and pineapple, then the berries then some raspberries. Save most of the raspberries for the top layer.  Continue layering until your melon basket is full and save the remaining fruit in a baggie so you can re-fill the melon basket.
That's all there is to it!  You can carve handles on your basket or leave it open which works better on a buffet as it is easier to access the fruit.
To make it extra fancy whip up an egg white and dip clusters of grapes in it, then roll in superfine sugar and let dry on waxed paper.  Secure the little grape clusters in the edging of the melon basket with a toothpick.  I did this for my mother once when she had her lady friends over and it really wowed them as a centerpiece.
Hope you try this!  Have fun doing it with your kids.
Three Hundred Chocolate Chip Cookies
Category: desserts
By Tracey Eller

Basic chocolate chip cookie recipe, which makes 1 dozen ice cream scoop size cookies, multiplied by 25  (thank you, cooking program for doing the math!)

Ingredients:
12 ½ cups white sugar
12 ½ cups packed brown sugar
8 ⅓ cups butter
25  eggs
⅓ cup vanilla extract
¼ cup baking soda
36 ⅓ cups all-purpose flour
1 ½ tablespoons salt
9 ⅓ pounds semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a very large bowl, cream sugars and butter. Add eggs and vanilla. Combine dry ingredients and add gradually to creamed mixture. Stir in chocolate chips. Scoop with ice cream scoop onto baking sheets. Flatten balls with wet hands. Bake for 10-12 minutes or until start to brown.

Yields: 300 large cookies

Calories: 483.4
Fat: 19.8 g
Saturated fat: 11.8 g
Carbohydrates: 75.7 g
Sugars: 50 g
Dietary fiber: 2.5 g
Protein: 5.5 g
Cholesterol: 58.1 mg
Sodium: 262.5 mg
Rhubarb Pie II


Ingredients:
rhubarb, flour, sugar, salt, butter, margarine

Directions:
Combine all ingredients except butter or margarine., Line a 9" pie plate with Orange Pastry., Fill with rhubarb mixture and dot with the butter or margarine., Top with lattice crust., Bake at 400 degrees 40 to 50 minutes., Serve warm with vanilla ice cream.
Grammie Bea's New England Boiled Dinner


Ingredients:
smoked ham, onions, cabbage, potatoes, carrot

Directions:
Place ham in a large dutch oven style kettle.
Cover with cold water, and fill to about 2" above top of ham.  Cover kettle, and bring to a boil using high heat.
Turn down to med-high and let boil a few minutes, then drain water, and refill with water 2" above ham, and bring to a boil again over high heat. This method is used to make the ham less salty.  (Or you may refrigerate ham overnight in water, and change water several times before cooking instead].
Once water comes to a boil, turn heat down to med. to med-high making sure it keeps boiling. Keep cover on kettle while cooking.
Add peeled onions to the kettle.
Cook ham 1/2 hour per pound of ham.
Add some water to the kettle, when it starts getting low.
Peel and cut potatoes and carrots.
Wash and core cabbage, then cut into wedges.
Add vegetables during the last 30-40 minutes of cooking time.  Serve when veggies are tender, or to your liking.
E-Z Pound Cake


Ingredients:
real butter, sugar, eggs, flour, salt, vanilla, mace

Directions:
Preheat oven to 325 degrees F., Butter and flour 1 loaf pan., Cream butter and slowly add sugar., Beat until light and fluffy., Add egg one at a time and beat well each time., Stir in flour and rest of dry ingredients., Pour into pan., Bake 1 1/2 hours., Cool in the pan for 5 minutes before turning out unto a baking rack., Serve in very thin slices.
Crock Pot Coq Au Vin (Chicken in White Wine)


Ingredients:
butter, boneless skinless chicken breasts, salt, pepper, garlic cloves, baby portabella mushrooms, dry white wine, dried thyme leaves, bay leaf, chicken broth, flour

Directions:
Place butter, chicken, salt, pepper, garlic, mushrooms, onions, wine, thyme, and bay leaf in crock pot.
Combine chicken broth and flour; pour mixture into crock pot, and stir.
Cover and cook on LOW setting for 5-6 hours.
Remove and discard bay leaf.
Serve over rice.
Budweiser Wild Rice and Sausage


Ingredients:
wild rice, Budweiser beer, lager beer, mushroom, onion, olive oil, black pepper, Italian sausage

Directions:
Add the Budweiser to the Wild Rice in a 1 quart sauce pan, bring to a quick boil, cover and lower the heat to the minimum.
Simmer for 45 minutes or until the rice is tender.
Add the Olive Oil to a hot frying pan, and brown the Sausage.
When it is nearly cooked, add the Onions and Mushrooms and continue to cook until the Onions are transparent.
Pour the Wild Rice into the pan, followed by the Black Pepper and stir.
Cinnafigana Smoothie


Ingredients:
milk, banana, figs, honey, cinnamon, vanilla essence

Directions:
Place the glass of milk in the freezer for an hour., Put all the ingredients in the blender., Blend!, Enjoy!
Soft Crust Whole Wheat Bread


Ingredients:
whole wheat bread flour, vital wheat gluten, salt, olive oil, honey, warm water

Directions:
Measure out the first three ingredients into a bowl, set aside.
Mix in a bowl the water (110-120 degrees], olive oil, honey and yeast.
Slowly mix in the flour (I use my Kitchen Aid mixer]. Dough should be not sticking to the sides of the bowl. I usually end up using 3 1/2 cups of flour. I let my mixer knead the dough for 7-8 minutes. If you knead by hand, knead for 10-12 minutes. Wheat bread needs a longer knead time.
Place in oiled bowl in warm place, covered by a towel or plastic wrap,for about an hour or until about double in size.
Punch down, turn out of bowl. I make the dough into a ball and use a serrated knife to cut in half. Shape each half into a rectangular roll and place in loaf pans.
Cover and let rise about 45 minutes. Bake at 375 degrees for 25-30 minutes. Bread is done when it sounds hollow when tapped.
Thermomix Apple Teacake


Ingredients:
butter, milk, egg, vanilla extract, self raising flour, sugar, salt, apple

Directions:
Preheat the oven to 375 degrees F.
Grease an 8 inch round cake pan.
Melt the butter 2 minutes/90 degrees/Speed 1.
Add milk, vanilla and egg. Mix 5 seconds/Speed 7.
Add flour, sugar and salt. Mix 10 seconds/Speed 5.
Tip batter into the cake pan. Poke apple slices into the batter. It won't matter if bits stick out here and there.
Bake 30-35 minutes.
Baked Apple French Toast


Ingredients:
eggs, milk, vanilla, butter, sugar, ground cinnamon

Directions:
Grease a 9 x 13 baking dish.
Spread pie filling in dish.
In a pie plate, beat the eggs, milk and vanilla.
Dip bread slices into the egg mixture for about a minute per slice, turning once.
Arrange 2 rows of bread on top of pie filing overlapping slices slightly.
Mix cinnamon and sugar.
Brush bread with melted butter and sprinkle with sugar mixture.
At this point, the dish may be refrigerated overnight, if needed.
Preheat oven to 350°.
Bake dish uncovered for 30-35 minutes or until slightly browned.
Serve fruit side up.
Asian Shrimp and Crab Cakes


Ingredients:
fat-free mayonnaise, fresh cilantro, fresh ginger, Thai fish sauce, soy sauce, bay shrimp

Directions:
Blend first 4 ingredients in medium bowl.
Mix in crabmeat, shrimp and 1/2 cup breadcrumbs.
Season with pepper.
Place remaining 1 cup breadcrumbs on plate.
Drop 1/4 of crab mixture into breadcrumbs; turn to coat.
Shape into 2 1/2-inch-diameter cake.
Repeat coating and shaping with remaining crab mixture and crumbs, forming total of 4 cakes.
Heat oil in heavy medium skillet over medium heat.
Add cakes and sauté until crisp, about 5 minutes per side.
Lemony Quinoa


Ingredients:
extra virgin olive oil, quinoa, vegetable broth, salt, dried basil, fresh lemon juice, flat leaf parsley

Directions:
Rinse quinoa under cold water until it stops bubbling (much like you would with canned beans.].
In a medium saucepan, heat oil and add quinoa.
Cook for about 4 minutes, or until lightly toasted.
Add broth, salt and basil.
Bring to a boil, then reduce to low, cover and cook for 15 minutes or until broth is entirely absorbed.
Fluff with a fork. Let sit until slightly cooled.
Add lemon juice and parsley, fluffing with fork until well combined.
Linda's Mushroom and Squash Medley


Ingredients:
mushroom, water, garlic, zucchini

Directions:
Cut mushrooms, not too thin, about 4 slices to a mushroom.
Over med-high heat, in a frying pan, cook mushrooms with water, and garlic, salt, and pepper. Keep mushrooms a little crunchy.
Drain water and add oil, and Soul Food Seasoning. Mix well.
Add squash, and cook until al dente.
Lemon Sweet Potatoes


Ingredients:
sweet potatoes, lemon juice, salt, butter, nutmeg, lemon

Directions:
Cook, peel and mash sweet potatoes. Beat in lemon, butter, salt & pepper to taste, eggs yolks, and nutmeg to taste until smooth.
Transfer into a 1 1/2 quart buttered casserole dish and brush top with butter.
Top with lemon slices.
Cook at 325 degrees for 45 minutes or until heated through.
Sugar-Free Gluten-Free Banana Muffins


Ingredients:
bananas, eggs, vanilla, baking soda, baking powder, salt, xanthan gum, ground cinnamon, chocolate chips

Directions:
Mix all ingredients, except chocolate chips, with beaters until well mixed. Batter will be THICK, but shouldn't be dry.
Stir in chocolate chips.
Scoop into regular muffin tin, lined with muffin wrappers or into greased mini loaf pans.
Bake at 350 for 18-20 minutes (check with a toothpick for doneness].
Thai-Style Ground Turkey With Chiles and Basil


Ingredients:
soy sauce, fish sauce, lime zest, lime juice, sugar, gingerroot, garlic cloves, scallion, ground turkey, basil, coconut, rice, lime wedge

Directions:
In a small bowl, whisk together soy sauce, fish sauce, lime zest, lime juice and sugar. (If you think your fish sauce is very salty, start with 2 teaspoons; you can add more at the end if the dish needs it.].
Heat oil in a large skillet over medium-high heat. Add ginger, garlic, jalapeño and chopped scallion. Cook, stirring, until slightly softened, about a minute. Stir in turkey. Cook meat, breaking it up with a fork, until it is no longer pink, 5 to 7 minutes.
Stir in soy sauce mixture and cook for a minute or so, until flavors come together. Remove from heat and stir in basil. Scatter with sliced scallion greens. Serve, over warm coconut or regular rice, with lime wedges on the side.