xiaoxl/recipe_data huggingface dataset:
Buttermilk Dough for Fried Fruit Pies
Category: desserts
By MrsWheelbarrow

This dough uses buttermilk, lard, and kosher salt to create a perfect pairing with fried fruit pies.

Ingredients:
3 cups all-purpose flour
½ cup lard
3 tablespoons white sugar
½ teaspoon kosher salt
1 cup buttermilk, at room temperature

Directions:
Pulse flour, lard, sugar, and salt in a food processor until you have flour-covered pea-sized pieces, about 15 quick pulses. Add buttermilk all at once and process until the wet dough almost comes together. Generously flour work surface and scrape dough out onto it. Turn dough over to coat. Gather and fold dough over on itself a couple of times, then pat into a soft 4x6-inch block. Crisscross 2 long pieces of plastic wrap to form an X and lightly dust with flour. Place dough in the center and wrap tightly. Smooth wrapped surface with rolling pin; flip and repeat. Chill at least 4 hours or preferably overnight, or slip into a zip-top plastic freezer bag and freeze up to 3 months. Thaw overnight in the fridge before using.

Prep time: 10 mins
Total time: 4 hrs 10 mins
Yields: 12 hand pies' worth of dough

Calories: 211.1
Fat: 9 g
Saturated fat: 3.5 g
Carbohydrates: 27.9 g
Sugars: 4.2 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 8.9 mg
Sodium: 102.1 mg
Decadent Pecan Squares


Ingredients:
unsalted butter, granulated sugar, extra-large eggs, pure vanilla extract, all-purpose flour, baking powder, salt, unsalted butter, honey, light brown sugar, lemon zest, orange zest, heavy cream, pecans

Directions:
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars. You can also heat up some chocolate in a double boiler and dip in just the ends and set them on wax paper to cool. If I am making them for someone, I alternately dip them in dark chocolate and white chocolate for a pretty presentation.
Brisket with BBQ Sauce
Category: everyday-cooking
By Cathy G.

After growing up in West Texas for 30 years where barbecue is the best, I found this recipe which is so tender and absolutely delicious. Leftovers, if you have any, make really great sandwiches.  You can increase the liquid smoke to 4 tablespoons for really smoky flavor.

Ingredients:
4 pounds lean beef brisket
2 tablespoons liquid smoke flavoring
1 tablespoon onion salt
1 tablespoon garlic salt
1 ½ tablespoons brown sugar
1 cup ketchup
3 tablespoons butter
¼ cup water
½ teaspoon celery salt
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 ½ teaspoons mustard powder
salt and pepper to taste

Directions:
Pour liquid smoke over brisket. Rub with onion salt and garlic salt. Roll brisket in foil and refrigerate overnight. Preheat oven to 300 degrees F (150 degrees C). Place brisket in a large roasting pan. Cover and bake for 5 to 6 hours. Remove from oven, cool, and then slice. Put slices back into pan. In a medium saucepan, combine brown sugar, ketchup, butter, water, celery salt, liquid smoke, Worcestershire sauce, mustard, salt and pepper. Stir, and cook until boiling. Pour sauce over meat slices in pan. Cover and bake for 1 more hour.

Prep time: 10 mins
Cook time: 6 hrs
Total time: 14 hrs 10 mins
Yields: 8 to 10

Calories: 560.1
Fat: 42.3 g
Saturated fat: 16.4 g
Carbohydrates: 9.3 g
Sugars: 7.8 g
Dietary fiber: 0.2 g
Protein: 34.1 g
Cholesterol: 132.5 mg
Sodium: 1612.5 mg
Curried Carrot Soup


Ingredients:
chicken broth, vegetable broth, carrots, onion, butter, curry powder, turmeric, ground ginger, cayenne pepper

Directions:
Saute in a large pot, the onion with the butter until translucent.  Add the broth and carrots and bring to a boil.
Add all the spices and continue to boil until the carrots are cooked through.
In a food processor or blender, puree the soup until the texture is smooth.  You will need to do this in batches so that it doesn't over flow.
Return to the pot and stir, adjusting the salt and pepper if needed.  Mix in the cream for a creamy and indulgent version.  Serve hot.
Amazing Crunchy Tofu Salad
Category: salad
By Alyssa

Flavor and texture all in one dish.  This is a wonderful dish for vegetarians or vegans.  A beautiful mixed green salad with a crunchy flavorful tofu and a soy citrus vinaigrette to die for!

Ingredients:
1 (16 ounce) package firm tofu, drained and cubed
2 tablespoons lemon juice
6 tablespoons soy sauce, divided
1 cup cornstarch
2 tablespoons dry bread crumbs
2 medium shallots, finely minced, divided
½ bunch green onions, sliced, divided
vegetable oil for pan-frying
¼ cup champagne vinegar
2 tablespoons white sugar
1 teaspoon chili oil
1 (10 ounce) package mixed salad greens
½ large cucumber, chopped
1 medium tomato, chopped

Directions:
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl.  Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade. Heat about 1/4 inch of oil in a skillet over medium heat.  Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside.  Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 6 servings

Calories: 294.8
Fat: 13.6 g
Saturated fat: 2.1 g
Carbohydrates: 36.4 g
Sugars: 7.3 g
Dietary fiber: 2.2 g
Protein: 9.2 g
Sodium: 945.6 mg
Nachos


Ingredients:
ground beef, onion, salt, Velveeta cheese, cheddar cheese, tortilla chips, sour cream

Directions:
Brown beef and onions in saucepan.  Drain.
Combine all ingredients except tortilla chips and sour cream in slow cooker.
Cover and cook on high 1 hour stirring occasionally until cheese if fully melted.
Serve warm (can be left in crockpot on low] with chips and sour cream.
Nif's Wild Mushroom Soup


Ingredients:
dried mushroom, chicken broth, butter, leek, shallots, garlic cloves, flour, chicken broth, dried thyme, bay leaf, dry white wine, chives, parsley

Directions:
Heat broth and add dried mushrooms. Set aside and soak for 20 minutes.
Melt butter over medium heat in a large saucepan. Add leeks, shallots and garlic. Saute for about 5 minutes and then add oyster mushrooms. Do not brown the veggies!
When dried mushrooms are done rehydrating, remove mushrooms ****reserving the broth!***. Chop mushrooms and add to pot. Stir in the flour and thyme.
Add enough chicken broth to the dried mushroom broth to equal 4 cups. Add the broth and bay leaf to the pot, stir well and bring to a boil. Lower heat and simmer for 20 minutes, stirring ocassionally. Add wine and cream and heat for about 5 more minutes.
Garnish with some snipped chives or chopped parsley.
Spinach Salad With Fried Egg


Ingredients:
bacon, shallot, mushroom, chicken broth, eggs

Directions:
Heat a sauté pan; add the bacon pieces and sauté them until cooked;  5-10 minutes.; set aside on a paper towel.
Remove 1/2 the bacon fat for the  pan and discard.
Add the shallots to remaining bacon fat and sauté until it is translucent.
Add the mushrooms, salt and pepper and once they begin to soften, add the broth,.
scraping the browned bits from the bottom of the pan as the liquid comes to a boil.
Reduce the pan liquid by half. Add the balsamic vinegar, bring to a simmer, and then remove the pan from the heat.
Taste the pan sauce and adjust salt pepper and the balsamic vinegar.
Heat a large non stick pan over medium-low heat; add a bit of butter and crack in the eggs, taking care not to break the yolks.
Season each egg with  salt and  pepper.
Fry the eggs gently until the whites are cooked through but the yolks remain runny.
Place the spinach in individual  bowls.
Pour the warm dressing with the mushrooms over the spinach and toss until the leaves are wilted and coated.
Sprinkle on the bacon .  Top each bowl with a fried egg.
Chicken Mole with Four Chiles
Category: side-dish
By Ty

An authentic Mexican dish - chicken slow cooked in a delectable sauce of chiles with a rich, never overpowering, chocolate background. Wonderful served with warm corn tortillas, rice and beans. Plan to have quite a mess to clean up afterward!

Ingredients:
4  dried mulato chiles
4  dried ancho chiles
4  dried guajillo chiles
4  dried pasilla chilies
2 teaspoons lard, or more as needed
1 large onion, peeled and chopped
4 cloves garlic, chopped
1 (7 inch) flour tortilla
2 (5 inch) corn tortillas
1  plantain, peeled and chopped
½ cup almonds
½ cup peanuts
⅛ cup sesame seeds
1 (14 ounce) can whole peeled tomatoes
1  tablet of Mexican chocolate, such as Abuelita or Ibarra
1 whole chicken

Directions:
Remove the stems, veins and seeds from the chiles (you might want to wear gloves when you do this). Heat the lard in a heavy skillet over medium heat. Add the chiles, and cook and stir until the chiles are fragrant, about 1 minute, being careful not to burn them. Remove the chiles and place them in a large bowl. Stir in the onion and garlic, and cook until the onion is soft and translucent, about 5 minutes. Remove and add to the bowl with the chiles. Break the flour and corn tortillas into pieces, and add them to the skillet. Toast on both sides, turning often, until golden brown, about 3 minutes. Remove; add to the bowl. If needed, melt a small amount of additional lard in the skillet. Add the plantain pieces to the skillet, and cook and stir until lightly browned, about 5 minutes. Remove plantain; add to the bowl. Stir the almonds and peanuts into the skillet, and cook and stir until fragrant, about 1 minute. Sprinkle in the sesame seeds and continue cooking until sesame seeds are lightly browned, 15-30 seconds. Remove; add to the bowl. Warm the tomatoes over medium heat in the skillet until heated through, about 5 minutes. Remove from heat. Break the chocolate into chunks and stir into the tomatoes until melted. Pour the chocolate and tomato mixture into the bowl with the chile mixture; stir to combine. Working in small batches, puree the mixture in a blender until smooth, adding a small amount of water if needed to make a smooth sauce. Place the chicken into a large Dutch oven; pour the sauce over the chicken. Cover and simmer over medium low heat until the chicken falls off the bone, 2-3 hours.

Prep time: 40 mins
Cook time: 2 hrs 20 mins
Total time: 3 hrs
Yields: 8 servings

Calories: 536.2
Fat: 31.4 g
Saturated fat: 7.2 g
Carbohydrates: 36.1 g
Sugars: 13.5 g
Dietary fiber: 7.3 g
Protein: 31.7 g
Cholesterol: 70.1 mg
Sodium: 174.5 mg
Toblerone Cheesecake


Ingredients:
butter, cream cheese, caster sugar

Directions:
Combine biscuit crumbs, butter and almonds and press into the base of a lightly greased 22 cm spring form pan.
Chill.
Beat cream cheese for 2 minutes or until smooth.
Add sugar, melted chocolate & cream and continue beating until well combined.
Pour onto the the crumb base and refrigerate for 2-3 hours until set (or overnight if you like].
Serve topped with Toblerone shavings.
Crab Cake Sauce
Category: side-dish
By sal

A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.

Ingredients:
1 cup sour cream
1 cup mayonnaise
½ cup cottage cheese
⅓ cup hot salsa
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
½ cup plain yogurt

Directions:
Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Prep time: 5 mins
Total time: 1 hr 5 mins
Yields: 3 cups

Calories: 191.1
Fat: 19.2 g
Saturated fat: 5.1 g
Carbohydrates: 2.9 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 2.6 g
Cholesterol: 17.4 mg
Sodium: 202.6 mg
Chinese Pork With Noodles


Ingredients:
carrots, celery ribs, leek, Rotel Tomatoes, diced tomatoes, button mushrooms, red wine, Worcestershire sauce, Chinese five spice powder

Directions:
Add carrots,celery,leek,rotel tomatoes,diced tomatoes,mushrooms,pork tenderloin,red wine,worcestershire sauce and chinese five spice powder to crock pot.
Stir.
Cook on high for 4 hours or until pork tenderloin is tender, on low setting appox 6-7 hours.
Cook egg noodles according to package directions.
Serve pork and vegetables over egg noodles.
Palak Paneer


Ingredients:
panir, cottage cheese, green chilies, onion, tomatoes, garlic paste, ginger paste, bay leaves, cumin seed, haldi powder, red chili powder, coriander powder, cumin powder, garam masala, salt

Directions:
1]Wash spinach leaves properly and whistled it in a cooker about 1-2.
2]take it out,let it cool down and grind it preoperly it in a chopper or grinder.
3]Take skillet add 1tbsp of cooking oil,sauté cumin seeds,onion,bay leaves,garlic,ginger,tomatoe,green chillis and all spices all together.
4]After that add pureed spinach into it and let it cook for 5-10 min add some water if it is too thick.
5]Add paneer cubes into it let it cook for another 5-10min,keep aside serve hot with rice or roti anything of your choice.
Chef John's Hot Sloppy Joe Dip
Category: appetizers-and-snacks
By Chef John

For me this checks all the boxes for a hot party dip. It's relatively cheap and easy to make, but maybe more importantly, it's great hot, warm, or room temp. And it's also incredibly versatile.

Ingredients:
2 pounds extra lean ground beef
2  green bell peppers, diced
1  onion, diced
4 cloves garlic, minced
3 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons kosher salt, or to taste
1 teaspoon ground black pepper
cayenne pepper, to taste
2 cups chicken broth
1 cup ketchup
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese, divided

Directions:
Place ground beef, bell pepper, onion, garlic, flour, brown sugar, salt, pepper, and cayenne pepper in a heavy pot. Place pot over medium-high heat. Break up and stir mixture as it heats. Cook and stir until most of the moisture has evaporated and mixture is crumbly and begins to brown, about 15 minutes. Stir in chicken broth, ketchup, mustard, and Worcestershire sauce. Mix well and bring mixture to a simmer. Reduce heat to medium. Cook, stirring occasionally, until mixture is thick, about 45 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer mixture to oven-proof sauce pan. Top with 1/2 of the shredded cheese. Poke cheese down into the dip with a fork, stirring lightly. Top with remaining cheese. Place pan under broiler; broil until cheese is browned, and mixture is hot and bubbly, about 5 minutes.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 12 servings

Calories: 229.8
Fat: 11.7 g
Saturated fat: 5.3 g
Carbohydrates: 11.6 g
Sugars: 7.9 g
Dietary fiber: 0.7 g
Protein: 19.2 g
Cholesterol: 66.5 mg
Sodium: 832.4 mg
Creamy Sweet Potato Soup


Ingredients:
canola oil, sweet onions, ground cumin, sweet potatoes, chicken broth, plain yogurt, cilantro

Directions:
Heat oil in a soup pot.
Add onions and cumin, saute for 3-4 minutes.
Add potatoes and chicken broth and bring to a boil.
Reduce heat and simmer soup for 20-25 minutes.
Puree soup with 1.5 cups of yogurt and cilantro.
Serve each portion of soup with dollop of remaining yogurt on top and a sprinkle of the seeds.
Chicken Pontchartrain


Ingredients:
boneless skinless chicken breasts, olive oil, eggs, flour, green olives, garlic clove, olive oil, lemon juice, tomatoes, flat leaf parsley, salt, black pepper, butter, mushrooms, heavy whipping cream, black pepper, sherry wine

Directions:
Preheat large skillet with olive oil on Medium heat.
Crack 2 eggs into a bowl and beat slightly.
On a plate, mix breadcrumbs, flour and seasoning.
Take each chicken breast and dip both sides in the egg, and then dredge both sides in flour mixture, making sure they're evenly coated.
Cook until no longer pink inside and outside is a golden brown, flipping once.
Set aside.
Meanwhile, put olives, garlic, olive oil, lemon juice, articoke hearts, parsley, and salt & pepper in a food processor or blender and blend until it's all minced. Add diced tomatoes to mixture.
Set aside.
Then, in a medium saucepan saute mushrooms in 1 tablespoons butter until tender.
Add the remaining 2 tablespoons butter and slowly mix in whipping cream. Season with salt and pepper to taste.
Simmer over very low heat until thick.
Just before serving stir in wine and dressing mixture.
To plate: Spread 1 serving of Zatarain's Dirty Rice on the bottom of the plate. Put chicken in the center of the plate and top with cream sauce. Enjoy!
Prosciutto-Wrapped Mozzarella & Basil


Ingredients:
prosciutto, basil leaves, fresh mozzarella balls, grape tomatoes, cherry tomatoes, kosher salt, fresh ground black pepper, extra virgin olive oil

Directions:
Arrange 8 slices of prosciutto flat on a cutting board and put a piece of basil on one end of each slice. Top each piece of basil with a piece of mozzarella and a tomato half, matching the cut sides to make a ball.
Season very lightly with salt and generously with pepper and then roll up the balls in the prosciutto. Secure each with a toothpick and set on a platter.
Repeat with the remaining ingredients. Drizzle with the olive oil and serve. These keep at room temperature for up to 1 hour before serving.
Creamy Acorn Squash and Lentil Soup (Vegan)


Ingredients:
olive oil, onion, acorn squash, fresh sage, vegetable broth, red lentil

Directions:
Warm the oil in a soup pot/dutch oven.  Add in the onions and allow them to cook over medium heat until translucent (about 5-7 minutes].
Add in the acorn squash, let that cook together for a few minutes along with the sage.
Add in the broth followed by the lentils; stir well and bring to a boil.
Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
With the squash nicely cooked and the lentils cooked and starting to break up on their own, turn the heat off and blend until smooth (either in batches using a blender, or using an immersion blender].
Garnish with some fresh chives, chopped or in a few long sprigs.  A dollop of something creamy would be great as garnish too.
Traditional Bannocks (Scotland)


Ingredients:
all-purpose flour, ground cinnamon, salt, eggs, granulated sugar

Directions:
In a medium mixing bowl, whisk together flour cinnamon & salt.
In a smaller container, lightly whisk the eggs together with the sugar & stir that mixture into the flour mixture with just enough milk to give a pouring consistency, beating well until bubbles form.
Grease & heat a griddle, then pour tablespoons of the mixture onto the gridle, tilting to spread the mixture thinly.
As soon as the bannocks are golden brown underneath, perhaps about 3-4 minutes, flip them over & brown on the other side.
Cool on a wire rack before serving with butter & honey.
Banana  Jam


Ingredients:
bananas, fresh lemon juice, brown sugar, ground nutmeg

Directions:
Combine all ingredients in a blender and puree until smooth., Heat to a boiling in a saucepan and simmer slowly, till mixture is thickened., Serve warm over pancakes or cool and serve as a jam.
Blizzard


Ingredients:
Bourbon, cranberry juice, fresh lemon juice, sugar

Directions:
Add all ingredients to a blender., Cover and process at medium speed until smooth., Pour into a chilled glass.
Peach and Tomato Caprese Salad
Category: salad
By Julie Hubert

Heirloom tomatoes, peaches, and fresh mozzarella are layered and topped with a simple balsamic vinaigrette in this peach Caprese salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon flaked salt, divided
2 large heirloom tomatoes, thinly sliced
2  ripe peaches - halved, pitted, and sliced into half moons
6 leaves fresh basil
1 (8 ounce) ball fresh mozzarella, thinly sliced

Directions:
Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth. Alternate tomato slices, peach slices, basil leaves, and mozzarella slices in layers on a platter. Drizzle dressing over salad and sprinkle remaining flaked salt on top.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 254.1
Fat: 19.1 g
Saturated fat: 9.1 g
Carbohydrates: 8.4 g
Sugars: 7.2 g
Dietary fiber: 1.1 g
Protein: 11 g
Cholesterol: 44.5 mg
Sodium: 568.5 mg
Ham and Cheese Sliders
Category: main-dish
By TheRealPaulGately

Ham and cheese party sliders. Serve warm.

Ingredients:
cooking spray
1 (12 count) package Hawaiian sweet rolls
1 (6 ounce) package thinly sliced deli ham
¾ pound shredded Swiss cheese
½ cup unsalted butter
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
2 teaspoons Worcestershire sauce
2 teaspoons dried minced onion
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with aluminum foil and spray with cooking spray. Slice attached rolls in half widthwise with a serrated knife, keeping rolls connected, into a bottom and top 'slab.' Place bottom slab in the prepared pan. Layer about half the ham evenly over the bottom slab of rolls. Layer Swiss cheese evenly on top, and arrange remaining ham over the cheese. Cover with the top slab. Place butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minute. Add mustard, poppy seeds, Worcestershire sauce, onion, salt, and pepper. Whisk to combine. Pour butter mixture evenly and slowly over the rolls. Spread over the tops using a spatula; some of the mixture will pool at the base of the rolls. Cover with aluminum foil and let stand at room temperature for 5 to 10 minutes. Bake in the preheated oven until cheese has melted, about 20 minutes. Uncover and continue baking until browned as desired, 3 to 5 minutes more. Slice into individual sliders.

Prep time: 15 mins
Cook time: 24 mins
Total time: 44 mins
Yields: 12 sliders

Calories: 473.8
Fat: 17 g
Saturated fat: 14.3 g
Carbohydrates: 44.8 g
Sugars: 0.6 g
Dietary fiber: 2.3 g
Protein: 24.1 g
Cholesterol: 94.1 mg
Sodium: 537.5 mg