xiaoxl/recipe_data huggingface dataset:
Baked Apple Cider Donuts
Category: bread
By Chef John

All the world's great donuts are fried, except there are a few rare examples of when they're not--and this incredibly delicious and easy-to-make apple cider donut is one notable exception. Since we're not going to fry these, not only are they easier, but they're way less messy. Less time cleaning up means more time eating donuts.

Ingredients:
2 cups fresh apple cider
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon fine salt
1 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch freshly grated nutmeg
½ cup white sugar
½ cup packed brown sugar
½ cup warm milk
6 tablespoons unsalted butter, melted, divided
¾ teaspoon vanilla extract
1 large egg
1 cup white sugar, or as needed
1 tablespoon ground cinnamon, or as needed

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans. Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed. Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed. Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix. Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up. Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary. If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 donuts

Calories: 295.1
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 56.8 g
Sugars: 39.3 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 31.6 mg
Sodium: 176.1 mg
Fish Exotica


Ingredients:
olive oil, lemongrass, fresh ginger, red chilies, hoisin sauce, sugar, limes, fresh coriander leaves

Directions:
Get the steamer ready for the fish fillets.
Bring water to boil.
Add oil to wok.
Fry the lemongrass, ginger, and red chilies until fragrant.
Add the Hoisin sauce then the sugar.
Once the water comes to a boil, pour it over the fish fillets and place in the steamer for 8 minutes.
Squeeze the limes. Sprinkle the lime juice,  onto the fish fillets.
Garnish with coriander leaves.
Ready to serve.
Serve with white rice.
Serve with other dishes.
Spicy Avocado Poblano Salad


Ingredients:
poblano chiles, fresh lime juice, kosher salt, honey, cayenne, avocados, canola oil, avocados, jicama, Cotija cheese, radishes

Directions:
Preheat oven to broil and set rack 4 inches from heat. Broil poblanos in a rimmed baking pan, turning as needed, until blackened all over, 10 minutes. Let sit on pan until skins are loosened, 15 to 20 minutes.
Whisk together 1 tablespoons lime juice, the salt, honey, cayenne, and oil.
Pit and peel avocados (see "How to Get the Most from Your Avocado," below]. Lay each avocado half cut side down, rest your hand gently on top, and slide knife through avocado horizontally to make 1/4-in.-thick slices. Drizzle with remaining lime juice.
Skin, stem, and seed poblanos. Cut into irregular 1- to 2-in. pieces.
On each of 4 plates, arrange alternating layers of poblano pieces, avocado slices, and jicama; drizzle with some dressing. Add another layer of poblanos and avocados, drizzle with more dressing, and tuck remaining jicama slices into salads from the side. Sprinkle with cheese, pumpkin seeds, and radishes.
How to get the most from your avocado:
Use it when it's just ripe. How to tell? Squeeze it with your whole hand; it should have the same "give" as chilled butter.
Preserve the tastiest part, the dark green layer under the skin. First, remove the pit: Cut lengthwise around the middle to the center and twist halves apart. Thunk a chef's knife into pit and twist to pull out. To get pit off, slide against inner rim of kitchen sink. If you're mashing the avocado, scrape it out with a spoon. If you want beautiful, perfect slices and dice, score skin down center with a paring knife and carefully pull off peel.
Baking Powder Biscuits II
Category: bread
By ARVILLALAR

Tender biscuits with less fat than most.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup vegetable oil
⅔ cup buttermilk

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. In a large bowl, mix together flour, baking powder and salt. Use a fork to blend in the oil. Add buttermilk and stir until the dough comes together. Roll dough out on a lightly floured surface. Cut dough into biscuits. Bake in preheated oven for 15 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 biscuits

Calories: 135.7
Fat: 6.4 g
Saturated fat: 0.9 g
Carbohydrates: 16.8 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 0.5 mg
Sodium: 292.4 mg
Brunch Mac and Cheese


Ingredients:
butter, flour, bacon, cheddar cheese, fontina, cheddar cheese, fontina, potato, egg, scallion, fresh ground black pepper

Directions:
For the bechamel sauce:
Melt the butter down completely over medium heat. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes.
Combine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add salt and pepper to taste. Reserve 10 ounces of the bechamel sauce for the mac and cheese; set aside the remaining bechamel for another use.
For the mac and cheese:
Preheat the broiler.
Fry the bacon in a small pan until crisp. Remove the pieces with a slotted spoon.
Add the reserved bechamel sauce to a 12-inch skillet over medium heat; mix in the macaroni, Cheddar, fontina and bacon. Add salt and pepper to taste. Transfer the mixture to a 16-ounce casserole dish (single-serving size].
For the topping:
Top the casserole with the Cheddar, fontina, fried potato and egg. Cook under the broiler until the topping looks golden brown.
Garnish with scallions and freshly ground black pepper and serve.
Cavatelli and Broccoli


Ingredients:
garlic, butter, olive oil, broccoli, frozen broccoli, mushrooms, cornstarch, water, parmesan cheese

Directions:
Saute garlic in 2 Tbsps butter.
Add broccoli and mushrooms; stir fry until al dente.
Add broth to cooled broccoli.
Simmer on medium to medium low until the following steps are completed.
Cook cavatelli as directed on back of package until done .
Drain really well.
Top with other 2 Tbsps of butter.
Add cornstarch mixture to broccoli sauce and stir well to thicken.
Pour over cavatelli and season with salt, pepper, and garlic salt.
Stir well and add grated parmesan.
***To make in a crockpot; make the same way but put the cooked cavatelli in the crockpot and pour sauce over cavatelli. Cook on low for 2-4 hours.
White Chocolate Wedding Cake


Ingredients:
butter, white chocolate, butter, caster sugar, milk, orange, plain flour, self raising flour, Grand Marnier, eggs, white chocolate, cream cheese

Directions:
Grease and line the base and sides of 3 deep, round, 20cm cake tins with baking paper.
Preheat oven to 160°C.
Combine the chocolate, butter, sugar and milk in a saucepan over medium heat and stir until melted.
Transfer the melted chocolate mixture in a large bowl and let cool slightly.
Use a whisk to stir the orange zest, sifted flours, Grand Marnier and eggs into the chocolate mixture until you get a smooth batter.
Pour batter into one of the tins and bake for 1 hour and 50 minutes or until a skewer inserted into the centre of the cake comes out clean.
Cover the cake with foil halfway through baking to prevent over browning.
Allow cake to cool in tin.
Repeat the above steps for two more cakes (if cooking two at once you may need to extend the cooking time].
To make the frosting: Melt the chocolate in a heat proof bowl over simmering water.
Leave to cool.
Place half the cream cheese and icing sugar in the small bowl of an electric mixer and beat until just smooth.
Add the remaining cheese and sugar and beat again until smooth.
Pour in the melted chocolate and beat until combined.
Whip the cream until soft peaks form and fold it through cream cheese mixture.
Cover the mixture and refrigerate for 1-2 hours until firm enough to spread.
After refrigeration you may need to stir the mixture until smooth before spreading.
To form wedding cake: Stack the cakes on a serving board or plate, sandwiching them together with about ¼ cup of the frosting each.
Make sure the last cake is inverted so the base of the cake is on top for a completely flat surface.
Secure the layers in place by inserting 3 skewers vertically through the cakes.
Cut skewers down to size so they can be frosted over.
Cover stacked cakes with remaining frosting.
To serve: Carefully separate it back into 3 cakes removing the skewers.
***This cake can be iced the day before, or on the day, and refrigerated.
It can be made up to 3 months in advance and frozen. Ice on the day.
Oven Barbecued Chicken


Ingredients:
chicken breast halves, onion, water, white vinegar, brown sugar, Worcestershire sauce, ground mustard, salt, pepper

Directions:
In a nonstick skillet coated with cooking spray, brown chicken over medium heat. Transfer to a 13-in. x 2-in. baking dish coated with cooking spray.
Remove skillet from stovetop and recoat with cooking spray; cook onion over medium heat until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Pour over chicken. Bake, uncovered, at 350 degrees for 45-55 minutes or until chicken juices run clear and a meat thermometer reads 170 degrees.
Layer Salad


Ingredients:
lettuce, onion, cheddar cheese, peas, green pepper, carrot, cauliflower, eggs, bacon, bacon bits, mayonnaise, granulated sugar

Directions:
In a large salad bowl cut lettuce to bite size pieces.
Layer the ingredients as follows:.
Onions, macaroni, 1 cup cheese, 1/2 can peas, green pepper, carrot, cauliflower, eggs, rest of the cheese, rest of the peas,and bacon.
Dressing:.
Mix mayo and sugar until well combined.
Pour over salad.
Let set in the refrigerator at least 6 hours, 12 hours if possible.
Quick Honey Butterhorns


Ingredients:
flour, baking powder, salt, shortening, milk, butter, honey, cinnamon, orange zest

Directions:
Sift flour, baking powder and salt.
Cut in shortening.
Add milk to make soft dough; recipe says you may have to add 3/4 cup milk but start with lesser amount (I did have to add more milk].
Turn out on a floured board; knead 1/2 minute.
Divide dough in half.
Roll each portion into circular shape about 1/4 inch thick.
Brush with melted butter and honey that you have melted together.
Sprinkle with cinnamon.
Cut into pie shaped pieces.
Roll up starting at large end (roll tight or they will come unrolled].
Brush with egg yolk mixed with water.
Sprinkle top with orange zest.
Bake 10 to 12 minutes in hot oven 450 degrees Fahrenheit. (Mine took a little longer].
Be careful when handling them out of oven; the honey is wicked hot for a few minutes.
Banana Barley Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, canola oil, sugar, eggs, banana

Directions:
Preheat oven to 350F, or 325F for convection oven.
Combine flours, baking powder, baking soda, and salt in large bowl. Whisk together.
Cream together vegetable oil, sugar, eggs and bananas. Add wet mixture to dry ingredients, stir to combine.
Spray an 8X4" loaf pan with non-stick spray. Pour batter into pan.
Bake for 45-55 minutes until a toothpick poked in the center comes out clean.
This recipe can also be made as 12 muffins - bake for about 20 minutes.
Trinidad Black Cake


Ingredients:
currants, raisins, prune, dark brown sugar, mixed spice, cherry brandy, dark rum, butter, eggs, self rising flour, vanilla essence

Directions:
To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake].
Wash the currants, raisins, prunes and mixed peel, then pat dry.
Place fruit mixture in a food processor and process until finely chopped.
Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
Stir the fruit mixture occasionally and keep covered.
Optional: You may add more alcohol when you do this. (I didn't].
To Make Cake.
Preheat oven to 325°F.
Grease and line two 9 inch cakes pans with parchment paper.
Sift the flour, set aside.
Cream together butter and 1 3/4 cups brown sugar.
Beat in eggs, until the mixture is smooth and creamy.
Add the fruit mixture, then gradually stir in flour and vanilla.
Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
Wrap cake in foil to keep it moist.
Parmesan Crusted Fish & Portobello Ciabatta Sandwich


Ingredients:
parmesan cheese, whole wheat flour, garlic powder, salt, egg, milk, zucchini, cherry tomatoes, portabella mushrooms, mozzarella cheese, fresh spinach leaves, olive oil

Directions:
Preheat oven to 350 degrees.
For the fish:
In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
In a shallow dish, beat together the egg and milk.
Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
Place them on the baking sheet (making sure they are not overlapping].
Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
For the mushrooms:
Slice mushrooms in thin strips and place them in a bowl.
Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag] over the mushrooms and stir again to coat.
Place the mushrooms on a baking sheet, making sure they aren't touching each other.
Place the baking sheet in the oven for 15-20 minutes.
Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
Lightly toast in a toaster, if desired.
To assemble, place toasted ciabatta halves on plates.
Place cheese slices on each bottom.
Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit].
Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
Slice in half, and serve immediately.
Sesame Twist Bread


Ingredients:
milk, honey, margarine, salt, active dry yeast, water, all-purpose white flour, egg, sesame seeds

Directions:
Measure all ingredients first.
Place Milk, Honey, Margarine, Salt in a small sauce pan and scald.  Sprinke yeast into the very warm water.  In large bowl stir until yeast dissolves, then stir in cooked mixture.  Beat 5 cups of flour into cooked mixture to form a soft dough.  Gradually beat in another 2 cups of flour to make a stiff dough.  Turn dough onto a floured surface.  Begin Kneading until smooth and elasicy. (You may need to add a little flour as you are kneading]  Place dough into a large greased  bowl.  Let it rise from 1 to 1 1/2 hours.
Punch down dough and knead it a few times.  Divide the dough in half.  Divide one of the halves in half again.  Divide each of the 3 portions into even thirds so that each set of 3 can be braided.  Stack one on top of another on a cookie sheet, starting with the largest then building upwards.
Place in a warm place and let it rise.  Get dough ready by brushing w/ slightly beaten egg.  Sprinkle Sesame seeds over the loaf and bake 45 minutes at 375 degrees.
Ricotta and Lemon-Basil Pasta


Ingredients:
shell pasta, campanelle pasta, part-skim ricotta cheese, lemon rind, fresh lemon juice, fresh basil, salt, pepper, lemon wedge

Directions:
Cook the pasta according to package directions.
Drain, reserving 1/4 cup cooking liquid.
Combine ricotta, next 5 ingredients (through pepper], and reserved cooking liquid in a large bowl.
Add the pasta, and toss to combine.
Garnish with lemon wedges, if desired.
Serve immediately.
Sheila's Chicken Milanese


Ingredients:
all-purpose flour, garlic powder, salt, fresh ground black pepper, eggs, minced garlic cloves, lemon, zest of, panko breadcrumbs, parmesan cheese, dried parsley, fresh lemon juice, boneless skinless chicken breast, olive oil, olive oil, fresh lemon juice, salt, pepper, baby arugula, grape tomatoes, red onion, cannellini beans

Directions:
Preheat oven to 200 degrees.
In shallow dish, mix flour with garlic powder, salt, and pepper.
In another shallow dish, beat eggs with garlic cloves and lemon zest.
In still another shallow dish, mix bread crumbs with parmesan cheese and parsley.
In large nonstick skillet, heat 1/4 cup of olive oil over medium heat.
Meanwhile, coat chicken in flour mixture, then egg mixture, then bread crumb mixture.  Fry half (about 4 cutlets] in skillet until golden brown and crisp, turning once.  When cooked, drain on a plate lined with a paper towel to absorb any excess oil.  Drizzle with 1 T. fresh lemon juice.  Transfer to oven to keep warm.
Heat remaining 1/4 cup of olive oil over medium heat and fry remaining chicken as previously directed.  Drain on a plate lined with paper towel, then drizzle with remaining 1 T. lemon juice.  Transfer to oven to keep warm until ready to serve.
To make salad, whisk 2 T. olive oil with lemon juice, salt and pepper in a large bowl.  Add remaining ingredients and toss.
To serve, place chicken on plate and top with salad mixture.
Eggs and Chickpeas in Spicy Tomato Sauce


Ingredients:
tomato sauce, eggs, chickpeas, sea salt, olive oil, cheese

Directions:
Simmer sauce in a skillet along with jalepeno juice, olive oil, sea salt.
Carefully break whole eggs into the simmering sauce.
add the chickpeas and sliced jalepenos.
Allow eggs to firm up and whiten.
You can serve the eggs like this or flip them in the sauce carefully and cook on the other side depending on preference.
Remove some sauce and chickpeas and place eggs on top.
Sprinkle some cheese.
Server with yogurt if prefered and fresh pita bread.
Shortbread Raisin Tarts


Ingredients:
butter, raisins, brown sugar, lemon, vinegar, salt, eggs, butter, icing sugar, cornstarch, baking soda, flour

Directions:
Cover raisins with boiling water.  Let stand.  Then drain.
Place rest of ingredients in double boilet.  Cook until thick, then add raisins.  Cool.
Shells:.
Mix the same as you would for shortbread, and pat into patty tins.   Bake 15 to 20 mns 325F
Fill shells when cool.
Venison Meatloaf
Category: meat-and-poultry
By angelamclamb

This is a yummy and moist meatloaf with a bit of a kick. Use more or less spices to suit your taste, I like it as is!

Ingredients:
1 pound ground venison
1 tablespoon brown sugar
8  saltine crackers, crumbled
1  egg, beaten
½ teaspoon spicy brown mustard
¼ teaspoon dried cilantro
½ teaspoon garlic powder
½ teaspoon dried minced onion flakes
¼ teaspoon ground thyme
1 dash cinnamon
1 dash paprika
3 tablespoons ketchup
1 tablespoon brown sugar

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together venison, 1 tablespoon brown sugar, crackers, and egg in a bowl. Season with mustard, cilantro, garlic powder, onion flakes, thyme, cinnamon, and paprika; mix well. Pat mixture into a 9x9-inch pan, or a loaf pan. Bake in preheated oven to an internal temperature of 160 degrees F (70 degrees C), about 40 minutes. Stir together the ketchup, with 1 tablespoon brown sugar. Spread on top of the meatloaf, and place back in the oven for 10 minutes more.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 219.6
Fat: 4.8 g
Saturated fat: 1.6 g
Carbohydrates: 14.5 g
Sugars: 9.4 g
Dietary fiber: 0.4 g
Protein: 28.5 g
Cholesterol: 142.9 mg
Sodium: 275.3 mg
Swedish Ham Balls


Ingredients:
ground pork, eggs, milk, brown sugar, dry mustard, vinegar, water

Directions:
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan.
Mix together ham, pork, breadcrumbs, eggs and milk. Form mixture into small meatballs about the size of walnuts and place in prepared pan.
Combine brown sugar, dry mustard, vinegar and water. Stir until sugar dissolves and pour over meatballs. Bake at 350 degrees for 1 hr or until done.
Chocolate Rhubarb Preserve


Ingredients:
rhubarb, cherry juice, honey, sugar, chocolate, salt

Directions:
Simmer rhubarb, cherry juice, honey and sugar on low heat until thick, stirring occasionally.
Add chocolate and salt, stirring until it melted and well mixed.
Can 10 minutes in a waterbath.
Billie's Cookies


Ingredients:
unsalted butter, sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, baking powder, oats, coconut, chocolate chips

Directions:
In a bowl the size of a bucket, throw in every ingredient.
Wearing thin plastic gloves, mix it all up with your hands, until blended, without smashing the cereal or chips.
Place cookie-sized balls on greased baking sheets.
Press to flatten.
Bake at 350°F for 10-12 minutes.
Tuscan Artichoke Pasta


Ingredients:
frozen artichoke hearts, tomatoes, canned cannellini, olive oil, fresh lemon juice, fresh basil, parmesan cheese

Directions:
Cut artichoke hearts in half, if desired., Combine all ingredients, except cheese, and toss gently to coat pasta., Sprinkle cheese on top and serve either warm or room temperature, your choice.
Ischian-Style Rabbit


Ingredients:
olive oil, rabbit, salt, ground black pepper, garlic, tomatoes, tomato paste, rosemary, dry white wine, red wine vinegar, fresh basil leaf

Directions:
Brown rabbit well on all sides in a large frying pan with olive oil.
Season with salt and pepper, remove and set aside.
To the same pan, add garlic over medium heat.
Cook 1 to 2 minutes.
Stir in tomatoes, tomato paste, rosemary and wine and simmer 5 minutes.
Return the rabbit to the pan, cover and cook over low heat for 1 hour, until rabbit is very tender.
In a small bowl, combine the liver and red wine vinegar and mash well with a fork and add to the pan and cook 10 minutes.
Add the basil leaves and serve immediately.
Round Teething Biscuits For Baby


Ingredients:
eggs, sugar, flour

Directions:
In a bowl stir eggs until creamy.
Then add in sugar and mix well.
Then add in flour just until the dough is stiff and easy to handle.
Roll into a 3/4 inch thickness and cut in round shapes (you can even use cookie cutters to create some fun shapes].
Put on a cookies sheet and let sit overnight or for 10 hours.
Put in the oven and bake at 325 until they are browned and hard to the touch.