xiaoxl/recipe_data huggingface dataset:
Dolmades With Avgolemeno Sauce


Ingredients:
grape leaves, onion, short-grain rice, water, garlic cloves, lean ground lamb, tomato puree, feta, lemon, green onion, dill, mint, salt, black pepper, eggs, lemon

Directions:
Separate the grape leaves and place  in a large bowl.  (This will take a long time guessing 20 minutes.].
Cover the leaves in boiling water and soak for 20 minutes.
Drain the water and rinse leaves few times.
Meanwhile, in a medium saucepan over medium heat, add onion, rice,  and  water.
Cover and simmer until rice is HALF cooked, about 8  minutes.
Drain off and discard any liquid.
Add garlic to rice mixture.
Mix the onion/rice mixture, ground meat, tomato puree, feta, lemon zest, green onions, dill, mint salt and pepper in a large bowl.
PREHEAT OVEN to 375 degrees.
Take one leaf, shiny side down, cut off the stem, and place 1 teaspoon of the mixture at the bottom (stem] end of the leaf. (If you want a bigger amount, put 1 tablespoon of filling in.].
Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4 QUART POT.
Repeat with all leaves, rolling tightly- leaving no gaps as leaves are placed in pot (to prevent from opening while cooking].  Put onto tray.
Repeat until all of the filling is used up.
Put leftover leaves in bottom of baking dish.
Place stuffed grape leaves into a baking dish in layers, squeeze them gently, pack tightly into container,  and just cover with chicken stock-might be too much stock.   WEIGH DOWN BY placing a heavy oven proof plate inside casserole directly on top of dolmades-weigh that down with another oven proof weight.
Bake in a 375 degrees F oven for about 1 hour, check to see if rice is done.  You do NOT want it to be a rolling boil or they will burst open.
Whisk the eggs in bowl over a small pan of simmering water until frothy, about 3 minutes.
Slowly pour in the lemon juice while whisking.
Gradually add some of the hot but not boiling liquid from the baking dish-guessing about 5 tablespoons- and continue whisking until it thickens.
Mix most of the avgolemeno sauce into the dish with the dolmades reserving some for garnish.
Serve the dolmades garnished with the reserved avgolemeno sauce and some chopped dill and or mint.
Blackened Chicken Breasts


Ingredients:
paprika, salt, cayenne pepper, ground cumin, dried thyme, pepper, onion powder, boneless chicken breasts

Directions:
Mix the seven spices (will fill a 3-inch salt shaker].  Save for future use.
Sprinkle over chicken to cover both sides.
Heat oil in cast iron skillet for 15 minutes.  I do this on low heat and turn up last few minutes.
Place chicken in hot pan and cook till dark in color, about 4 minutes per side, till juices are clear.
Fresh Carrot Souffle
Category: desserts
By Carol

A carrot souffle as good as your favorite restaurant makes!

Ingredients:
1 ¾ pounds carrots, peeled and chopped
1 cup white sugar
1 ½ teaspoons baking powder
1 ½ teaspoons vanilla extract
2 tablespoons all-purpose flour
3  eggs, beaten
½ cup margarine, softened
2 teaspoons confectioners' sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large pot of boiling water, cook the carrots until very tender. Drain, and transfer to a large mixing bowl. While carrots are warm, use an electric mixer to beat with sugar, baking powder, and vanilla extract until smooth. Mix in the flour, eggs, and margarine. Transfer to a 2 quart baking dish. Bake 1 hour in the preheated oven, or until top is golden brown. Sprinkle lightly with confectioners' sugar before serving.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 270.8
Fat: 13.3 g
Saturated fat: 2.6 g
Carbohydrates: 35.9 g
Sugars: 29.4 g
Dietary fiber: 3 g
Protein: 3.4 g
Cholesterol: 69.8 mg
Sodium: 306.8 mg
Blushing Maid - German Raspberry Dessert


Ingredients:
raspberries, dark chocolate, Chambord raspberry liquor, cherry juice, yoghurt, sugar, vanilla

Directions:
Thaw the raspberries a little (they should not become too soft!].
Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
Whip cream until stiff.
Cream yoghurt with the sugar and vanilla (or vanilla sugar].
Fold in whipped cream.
Pour yoghurt cream over soaked bread crumbs.
Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through].
Strawberry Heaven


Ingredients:
Cool Whip, cream cheese, sugar, vanilla extract, fresh strawberries, cornstarch, strawberry Jell-O gelatin dessert, lemon juice, water

Directions:
Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
Press into 9x13 inch pan (I use glass so you can see the pretty layers].
Set aside.
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.
Note:  You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.
Fresh Pear Breakfast Bread


Ingredients:
bartlett pears, flour, baking powder, salt, baking soda, wheat germ, egg, milk, honey, brown sugar, flour, cinnamon, butter

Directions:
Core and finely dice pears, but do not peel. Sift together flour, baking powder, salt and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with pears. Stir until mixed.
Make streusel topping by combining all ingredients and mixing until crumbly.
Pour batter into a greased 9-inch round cake pan. Sprinkle with streusel topping. Garnish with additional pear slices, if desired. Bake at 400 degrees for 25 to 30 minutes.
Sesame Sugar Snap Peas (Gluten-Free, Low-GI, Vegan)


Ingredients:
sugar snap peas, salt, tamari, sake, sesame seeds

Directions:
Heat sesame oil in a sauté pan.
Add sugar snap peas and sauté for a few minutes until peas are tender but still crisp.
Season with salt, tamari and sake (if using].
Transfer to a plate and sprinkle sesame seeds on top.
Infuse love and serve!
Potato Soup


Ingredients:
russet potatoes, celery ribs, onion, carrots, olive oil, butter, dried thyme, low-fat kielbasa, salt, pepper

Directions:
Heat oil and butter in a Dutch oven or stock pot over med high heat; chop onions, carrots, and celery and add to pot.  Sauté until onions are translucent.  While onions, carrots and celery are sautéing peel potatoes and cut into 1 inch cubes.  Add to pot and stir.  Add chicken broth and bring to a boil.  Turn to a simmer and add salt, pepper and thyme to taste.  Simmer until potatoes are soft about 30 to 45 minutes.  Using an immersion blender, puree soup to desired consistency.  Cut Kielbasa into 1 inch pieces,add to the soup, and heat through.
If you don’t have an immersion blender carefully use a regular blender pureeing one ladle of room temperature soup at a time.  Be careful not to over fill your blender as warm or hot liquids can exploded through the top causing a mess and possible burns.  You can also use a potato masher resulting in a chunkier soup.  Return soup to the pot, add kielbasa and heat through.
Salmon Salad Wrap


Ingredients:
red salmon, cucumber, green onion, fresh dill, red bell pepper, lettuce leaves, flour tortilla

Directions:
In a mixing bowl, add the first 7 ingredients; stir to mix.
Season to taste with salt and pepper.
Put a lettuce leaf on each tortilla.
Spoon approximately 1 cup of salmon mixture over lettuce.
Roll up tortilla, burrito-style; cut in half and serve immediately.
Braised Scallops With Grapefruit & Walnuts


Ingredients:
pink grapefruit, sea scallops, flour, walnut oil, olive oil, walnuts, chives, green onions

Directions:
Cut both ends from one of the grapefruits just to the flesh.
Set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit.
Holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane.
Cut down the other side of the section and remove it.
(Work over a bowl to catch the sections and juice.].
Continue for the remaining sections, turning back flaps of membrane like the pages of a book.
Squeeze the juice from the second grapefruit and combine it with any juice from the first.
Alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.
Lightly coat the scallops in seasoned flour, patting to remove the excess.
Heat the oil in a medium skillet, preferably nonstick.
When the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side.
Transfer the scallops to a plate and set aside.
Add the grapefruit juice to the skillet and bring to a boil.
Stir in the walnuts, then add the scallops and grapefruit sections to the pan and simmer gently until the scallops are cooked to taste, 2 to 3 minutes.
Arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.
Dirty Rice Stuffed Cabbage


Ingredients:
onion, tomato sauce, brown sugar, apple cider vinegar, kosher salt, black pepper, pork sausage, garlic cloves, onion, celery, green bell pepper, basil, kosher salt, fresh ground black pepper, chicken broth, cayenne, cooked rice, fresh parsley leaves, cabbage

Directions:
Preheat the oven to 350 degrees F.
SAUCE:.
Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened.
Stir in the tomato sauce, brown sugar, apple cider vinegar, salt and pepper.
Let simmer for 15 minutes.
FILLING:.
Heat the oil in a heavy-bottomed saute pan over medium-high heat.
Add the pork and brown.
Once browned, add the garlic, onion, celery, and green bell pepper.
Cook until softened, about 5 minutes.
Season with salt and pepper, to taste.
Add the chicken broth, italian seasoning,basil, and cayenne.
Stir in the cooked rice and parsley, mixing thoroughly and letting the broth reduce until there is no moisture left in the pan.
Taste and season with salt and pepper, if necessary.
In a large pot of boiling salted water, over medium heat, add the cabbage leaves and cook until tender, about 5 minutes.
Drain and rinse with cold water.
Lay a cabbage leaf out on a flat surface and add 1/4 cup of the dirty rice into the center.
Fold both the sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves.
Pour a 1/2-inch layer of sauce into a 13 by 9-inch casserole dish.
Arrange the cabbage rolls, seam sides down, on top of the sauce.
Pour the remaining sauce over the stuffed cabbage and cover with foil. Bake in the preheated oven for 40 minutes.
Remove from the oven and serve.
Polish Kielbasa and Pierogies


Ingredients:
frozen potato pierogies, onion, butter, fresh parsley

Directions:
On a cutting board, cut sausage links into 1-inch pieces; set aside.
In a Dutch oven, cook pierogies according to package directions.
Drain and keep warm.
In a large skillet, melt butter and sauté onion until tender, about 5 minutes.
Add sausage, continue to cook and stir until sausage is heated through and brown.
Stir in prepared pierogies.
Sprinkle with parsley, if desired.
Serve.
Gramma's Tomato Pie


Ingredients:
tomatoes, butter, milk, eggs, oregano, parsley flakes, onion powder, garlic powder, mozzarella cheese, bacon

Directions:
In a greased 9x13 casserole put the following:.
1/2 of the peeled, sliced tomatoes. Top with bread slices (you may cut the bread to fit].  In a separate bowl, melt butter.  Add milk and all the seasonings and whisk together.  Pour this over the bread. Sprinkly with the bacon bits and 2 cups of mozzarella cheese. Add another layer of tomatoes and the rest of the cheese.  Bake at 350 for 40 minutes.
Grandma's Iron Skillet Apple Pie
Category: desserts
By T L Dixon

This three-layer apple pie is a Southern favorite!

Ingredients:
½ cup butter
1 cup brown sugar
5  Granny Smith apples -- peeled, cored, quartered, and thinly sliced
3 (9 inch) refrigerated prerolled pie crusts
1 cup white sugar, divided
2 teaspoons ground cinnamon, divided
¼ cup white sugar
1 tablespoon butter, cut into small chunks

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples. Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar. Top the pie crust with half the sliced apples. Sprinkle apples with 1/2 cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with 1/2 cup sugar and 1 teaspoon cinnamon. Top with the third crust; sprinkle the top crust with 1/4 cup sugar, and dot with 1 tablespoon of butter. Cut 4 slits into the top crust for steam. Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 apple pie

Calories: 734.3
Fat: 33.7 g
Saturated fat: 17.1 g
Carbohydrates: 107.8 g
Sugars: 69.8 g
Dietary fiber: 1.9 g
Protein: 3.4 g
Cholesterol: 49.1 mg
Sodium: 396.4 mg
Pasta alla Norma
Category: main-dish
By Buckwheat Queen

This is an original recipe given to me from Sicilian relatives. Pasta is tossed with a simple tomato sauce, then topped with fried eggplant, ricotta salata, and hot peppers. The cut of pasta is not too important, it is good even with spaghetti.

Ingredients:
1  eggplant, sliced into 1-inch rounds
2 tablespoons rock salt
1 (14.25 ounce) can tomato puree
1 teaspoon rock salt
1 clove garlic, lightly smashed
5 large basil leaves
2 tablespoons olive oil
1 (8 ounce) package penne pasta
3 ½ tablespoons ricotta salata
1 tablespoon diced fresh cayenne pepper, or to taste

Directions:
Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes. Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10  minutes. Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

Prep time: 10 mins
Cook time: 27 mins
Total time: 1 hr 7 mins
Yields: 4 servings

Calories: 355.5
Fat: 10.3 g
Saturated fat: 2.5 g
Carbohydrates: 58.4 g
Sugars: 10.4 g
Dietary fiber: 8.5 g
Protein: 11.8 g
Cholesterol: 7.4 mg
Sodium: 4571.7 mg
Orange Rice


Ingredients:
basmati rice, orange zest, carrot, white pepper, green onions

Directions:
Cook the rice according to the package directions using orange juice in place of the water.
Remove from heat and stir in the orange zest, carrot and green onion.
Serve.
Cable Car (Cocktail)


Ingredients:
water, ground cinnamon, lemon wedge, spiced rum, fresh lemon juice, orange Curacao

Directions:
Chill two Martini glasses in freezer.
Bring 1/4 cup water to boil in heavy small saucepan over high heat. Add 1/4 cup sugar and stir until dissolved. Cool sugar syrup completely.
On small plate, stir remaining 1 tablespoon sugar and cinnamon to blend.
Rub rims of chilled glasses with lemon wedge. Dip rims into cinnamon sugar to coat lightly.
Combine ice, rum, lemon juice, curacao, and 2 tablespoons sugar syrup in cocktail shaker (reserve remaining sugar syrup for another cocktail -- can keep in pantry for a couple of weeks].
Shake mixture until cocktail shaker becomes frosty.
Strain mixture into prepared glasses.
Garnish with orange peel twists and serve.
Grandma Kay's Swedish Pancakes


Ingredients:
eggs, milk, sugar, salt, baking powder, flour, butter

Directions:
Allow eggs and milk to rise to room temperature.
Beat eggs until frothy; slowly add milk.
Blend in each ingredient separately.
Add the flour 1 tablespoons.
at a time; add the butter last.
(Batter will be thin and may contain lumps- not to worry!] Heat griddle or skillet on medium to med -lowheat.
Add a small amout of butter and swirl around.
Pour batter onto the hot griddle by the tablespoonful; turn pancakes when they become bubbly.
Cook until golden and remove to plate.
Note: You may keep stacks warm in the oven on low while you cook a bunch of these up.
Serve with butter, Swedish lingonberry or Swedish strawberry preserve and a dusting of powdered sugar.
Summer Fruits With Tahini Ganache


Ingredients:
bittersweet chocolate, vanilla bean, sugar, tahini, strawberry, cantaloupe, pistachios

Directions:
Pour cream into medium saucepan, split vanilla bean and add to cream.  Slowly heat cream over low heat until just below the boiling point.
Remove vanilla bean and reserve.
Add chocolate, sugar and tahini to hot cream and stir until smooth, set aside.
Scrape seeds from both halves of the vanilla bean, stir the seeds into the chocolate mixture.
Clean and hull strawberries, halve them if large.  Pare and cube the melon.
Combine fruits and place in 6 serving dishes.  Drizzle warm ganache over fruit.  Sprinkle with a generous portion of chopped pistachios.  Garnish with a sprig of mint, if desired.
60 Minute Rolls


Ingredients:
unsifted flour, sugar, salt, active dry yeast, milk, water, butter

Directions:
Mix thoroughly in large bowl: 1½ cups flour, sugar, salt and undissolved yeast.
Combine milk, water and margarine in a saucepan.
Heat over low heat until liquids are very warm (120º-130ºF]. Butter does not need to melt.
Gradually add to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.
Add ½ cup flour, beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough.
Turn onto light floured board; knead until smooth and elastic, about 5 minutes.
Place in greased bowl, turning to grease top.
Cover, place bowl in pan of water about 98ºF. Let rise 15 minutes.
Turn dough out onto floured board.
Roll golf-ball sized pieces with the dough.
Place three balls of dough into each cup of greased muffin tin.
Cover, let rise in warm place (about 90ºF] 15 minutes.
Bake at 425º about 12 minutes or until done.
Remove from muffin tin and let cool on wire rack.
Roasted Red Pepper Puree W/ Prosciutto and Linguine


Ingredients:
red bell peppers, extra virgin olive oil, fresh parsley, fresh basil leaves, garlic clove, prosciutto, salt, fresh ground pepper

Directions:
Cut the red peppers in half, remove and discard the seeds and inner membranes.  Flatten the pepper with the heel of your hand and place skin side up on a baking sheet, repeat with other peppers. Broil the peppers until they are completely charred and blackened.  THE SKIN WILL NOT PEEL OFF EASILY UNLESS ITS BURNED! Remove the peppers to a plastic or paper bag and close tightly, place in the freezer until the peppers are cool enough to handle, about 10 minutes.
With your fingers, peel and discard the loosened skin from the peppers, rinse under water.
Roughly chop the peppers and combine them with the oil, parsley, Basil and garlic in a food processor. If using a food mill or a blender, puree the vegetables first, then add the other ingredients.
Spray an 8 inch skilled with cooking spray, and sauté the prosciutto over high heat, just to heat through.
Stir the meat into the red pepper puree, add salt and pepper and taste to adjust seasoning and toss with linguine, or pour over bed of linguine and serve hot.
YUMMY!
Jiffy® Corn Casserole
Category: side-dish
By Janice Anderson

My  mother won an award many, many years ago with this recipe in the Arizona Republic newspaper. I think it is delish and so different from a lot of other corn casseroles. Everybody I know asks for this recipe so I am giving it to everyone! Enjoy!

Ingredients:
¼ cup butter
1 large onion, diced
½ large green bell pepper, diced
1 (4 ounce) jar chopped pimento peppers
2  eggs
1 (8 ounce) package corn muffin mix (such as Jiffy®)
1 (4 ounce) can diced green chiles
1 (15.25 ounce) can whole kernel corn, with liquid
1 (15.25 ounce) can creamed corn
1 pint sour cream
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan. Melt butter in a skillet over medium heat. Add onion, bell pepper, and pimento peppers and saute until tender, about 5 minutes. Combine eggs, corn muffin mix, green chiles, whole corn, and creamed corn in a large bowl with the onion mixture. Stir together and pour into the prepared baking pan. Drop sour cream by the spoonful on top of the mixture; cover with Cheddar cheese. Bake in the preheated oven until casserole is firm, about 45 minutes.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 526.7
Fat: 32.8 g
Saturated fat: 18.9 g
Carbohydrates: 46.8 g
Sugars: 11.2 g
Dietary fiber: 3 g
Protein: 15.9 g
Cholesterol: 125.3 mg
Sodium: 993 mg
Date Squares


Ingredients:
pitted dates, cinnamon, all-purpose flour, salt, brown sugar, butter, sweetened flaked coconut, walnuts, pecans, old fashioned oats

Directions:
Simmer dates in orange juice and cinnamon for 30 minutes, or until thickened, stirring occasionally.  (be careful not to scorch mixture if it gets too thick]
Combine flour, salt and brown sugar and cut in butter until mixture is crumbly.  Stir in coconut, nuts and oats.
Press half of dough mixture into bottom of 9 x 13 inch pyrex baking dish.  Pat dough flat with a sheet of wax paper on hand.
Spread date mixture to within a half inch of edges.
Top with remaining dough and flatten lightly with wax paper on hand.
Bake in a preheated 375 degrees F (190C] oven for 45 minutes, or until golden.
Let cool in pan and cut into 24 bars (4 long strips cut by 6 shorter strips].
Chicken With Cashew Nuts


Ingredients:
dry sherry, cornflour, boneless chicken breasts, spring onions, green pepper, bamboo shoots, soy sauce, unsalted cashews

Directions:
Mix 2 tablespoons of the sherry, the egg white and cornflour together.
Add the chicken and toss well until evenly coated.
Heat the oil in a wok or frying pan, add the spring onions and stir-fry for 30 seconds.  Add the chicken and cook for 3 minutes.  Add the remaining ingredients and cook for 2 minutes.
Pile into a warmed serving dish and serve immediately.