xiaoxl/recipe_data huggingface dataset:
Mediterranean Thai Eggplant White Bean Soup


Ingredients:
globe eggplant, yellow onion, garlic, scallions, white beans, fresh basil, coconut milk, vegetable broth, chicken broth, dry sherry, soy sauce, fish sauce

Directions:
Preheat oven to 350 degrees F.
Cut the ends off the eggplant then cut the eggplant lengthwise.
Spray a baking sheet with cooking spray and lay the eggplant pieces cut-side-down on the sheet; bake the eggplant in the oven for 45 minutes.
While eggplant is baking, grate half of the onion (you want the grated texture and intense flavor of the onion juice without the chopped texture] and chop the other half.
When the eggplant is done, take one half and simply scoop out the soft inner parts; the other half you want to cut into chunky cubes (you can leave the peel on or not- it's up to you- but I removed it]; turn off the oven.
In a food processor, put half of the white beans, half of the chopped basil, the chopped onion (not the grated half], the garlic, half of the chopped scallions, and the half of the eggplant that you scooped out; whir the mixture until it is smooth.
Put the processed mixture in a crockpot and add the remaining ingredients (including the other half of the divided items], and heat on low for 2 hours; alternately you could simmer it on the stove for 30 minutes.
This is a very rich-tasting soup, so smallish servings can be a good idea.
Cranberry Meatballs


Ingredients:
eggs, salt, pepper, garlic powder, onion powder, thyme, cranberry sauce, chili sauce, orange marmalade, water, soy sauce, red wine vinegar, dried red pepper flakes

Directions:
Combine first 8 ingredients in a large bowl. Shape mixture into about 54 (1-inch] balls.
Cook meatballs, in batches, in a large skillet over medium-high heat until browned (about 5 minutes]; remove meatballs from pan, and drain well on paper towels.
Stir together cranberry and chili sauces and next 5 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
Caballero Cookies


Ingredients:
unsalted butter, granulated sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, ground cinnamon, coffee beans, kosher salt, cayenne pepper, rolled oats, white chocolate chips, roasted pecan

Directions:
Preheat oven to 350 degrees F.  Lightly grease two baking sheets, or line them with parchment paper.
Cream together the butter, granulated sugar, and brown sugar until smooth.  Add the egg and vanilla and beat until creamy.
Whisk together the flour, baking powder, soda, cinnamon, ground coffee, salt and cayenne.  Add the dry mixture to the liquid mixture.  Stir until well combined.  Stir in the oats, both chocolates, and the pecans.
Working in batches, form the dough into walnut-size balls (if the dough is too soft, you can place it in the refrigerator for 10 minutes], then place the dough balls 2 inches apart on the prepared baking sheets.  Bake, one sheet at a time, for 11 - 14 minutes, or until flattened, lightly browned and set.  Cool on the sheet for 5 minutes; then transfer to a wire rack to continue cooling.  Repeat for the remaining cookie dough.
Polish Sausage Submarine Sandwich


Ingredients:
Polish sausage, sauerkraut, mustard, horseradish

Directions:
Slice the sausage into 1/4" rounds, on the diagonal (so as to get more surface space].
Evenly lay out the sausage slices over bottom half of sub rolls.
Top with desired amount of sauerkraut, if desired. In Michigan - they desire. lol.
Squirt some mustard, your choice of flavor - over the kraut.
If you're into horseradish, you want to schmear the top half of the bun with that.
Cover the sandwich with the top bun; wrap in foil, and bake at 350 for about 15 minutes, until heated thru and bun is toasted.
Sometimes people would ask for cheese to be added, so if you see yourself in that crowd, add it after the kraut.
Diana Sturgis' Curried Cauliflower & Leek Soup


Ingredients:
low sodium chicken broth, leeks, olive oil, baking potato, curry powder, cauliflower florets, water, bay leaves, sea salt, fresh ground black pepper, nonfat plain yogurt

Directions:
Freeze the chicken broth until the fat congeals on the surface, about 20 minutes.  Discard the fat.
In a large saucepan, cook the leeks in the oil over moderately low heat, sirring occasionally, until partially wilted, about 7 minutes.  Add the potato and curry powder and cook and stir for 3 minutes.
Add the cauliflower, defatted broth, water and bay leaves.  Bring to a boil over high heat.  reduce heat, cover and simmer until the vegetables are very soft, about 30 minutes.
Discard the bay leaves.  reserve 1 cup of the cooking liquid; pour into a small saucepan.  Boil until reduced to about 3 tablespoons.
Working in batches, puree the vegetables and the remaining cooking liquid in a blender.  Add the reduced cooking liquid to the soup in the blender.  Season with sea salt and pepper.
To serve:  ladle into soup bowls and, if desired, top each serving with 1 tablespoon of the yogurt which you swirl lightly into the top of the soup.
Cream of Sweet Potato Soup (Crema Di Papata Dolci E Gabretti)


Ingredients:
extra virgin olive oil, butter, garlic cloves, leek, sweet potatoes, carrots, chicken broth, cumin, ground cinnamon, salt, fresh ground black pepper, fresh chives, crouton

Directions:
Combine oil and butter in a large saucepan over medium heat; add garlic and leeks; cook, stirring frequently, until they release their flavors, about 5 minutes; add sweet potatoes, carrots, broth, cumin and cinnamon; heat to a boil, reduce heat to a simmer; cook until vegetables are tender, about 5 minutes.
Puree until smooth in a blender or food processor; return soup to saucepan.
Stir in cream, salt and pepper to taste; garnish with chives and croutons.
English 15th Century Poor Knights of Windsor  - Boozy Toast!


Ingredients:
caster sugar, milk, sweet sherry, white wine, butter, ground cinnamon

Directions:
Remove the crusts from the bread and cut each slice in half.
Place 1 tablespoon of the sugar, the milk, white wine and sherry in a shallow dish and stir to dissolve the sugar.
Place the egg yolks in a shallow dish and beat well then dip the slices of bread in the milk mixture and then into the egg yolks.
Melt the butter in a large frying pan and fry the bread until golden brown on both sides. Drain well and keep hot while the remaining pieces are fried.
To serve - sprinkle with sugar and cinnamon and serve hot with strawberry or raspberry jam.
Aunt Mary's Impossible Mexican Pie


Ingredients:
ground beef, onion, green chilies, monterey jack cheese, milk, Bisquick, eggs

Directions:
Heat oven to 400 degrees.
Lightly grease 10 inch pie plate.
Cook and stir ground beef and onion in 10 inch skillet until brown; drain.
Stir in seasoning mix.
Spread beef mixture in pie plate.
Sprinkle with chilies and cheese.
Beat remaining ingredients until smooth.
Pour in pie shell.
Bake 25 to 30 minutes.
Let stand 5 minutes before cutting.
Garnish with peppers and cheese.
Almond, Cheese and Rosemary Omelet


Ingredients:
canola oil, rosemary, kosher salt, eggs, water, unsalted butter, swiss cheese

Directions:
Preheat the oven to 350°F.
Heat 10-inch non-stick skillet on stove and add the oil over medium heat. When it begins to smoke lightly, shut off the heat and add the almonds. Stir them to coat with the oil and put the skillet back on the heat. Cook over low heat, stirring constantly, until the nuts brown, 30 seconds. Add the rosemary and stir until it gets slightly crisp and pale green, 15 to 30 seconds. Use a slotted spoon to remove the nuts and rosemary onto a kitchen towel. Season with a pinch of salt.
Whisk together the eggs, water and ½ teaspoons salt. Whisk only enough to integrate the eggs. You don’t want to whip too much air into them or make them frothy. Place the skillet on the stove over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. Pour in the egg mixture. Allow mixture to cook for 1 minute then use a wooden spoon to stir the eggs for 1 minute, as if you were scrambling them. Then, allow the eggs to cook, undisturbed, over medium-low heat for about 2 minutes; the eggs will appear to be about halfway set.  Sprinkle the cheese and ½ of almond mixture and place the pan in the oven for 5 to 7 minutes or until the center is cooked. Pull out of the oven.
Lift the handle of the pan up tilting the pan away from you and towards the plate. This tilting should cause the omelet to slide down in the pan a little. Fold the omelet in half.  Sprinkle with the remaining almonds and rosemary.  Serve immediately.
Whole Wheat Blueberry Muffins


Ingredients:
pecans, whole wheat flour, Splenda sugar substitute, light butter, margarine, light butter, margarine, baking soda, lemons, zest of, baking powder, salt, nonfat sour cream, eggs, blueberries

Directions:
Preheat oven to 425°F Grease 12 muffin cups.
In small bowl, combine pecans, oat flour, and 1/4 cup Splenda.
Stir in 3 tbsp butter until mixture forms crumbs.
Set aside.
In large bowl, combine whole wheat flour, baking soda, lemon zest, baking powder, salt, and remaining Splenda.
In another bowl, whisk together sour cream, eggs, and remaining butter.
Lightly stir into flour mixture.
Fold in blueberries.
Pour batter into muffin cups and sprinkle with pecan mixture.
Bake 20-25 minutes or until toothpick inserted into centre muffin comes out clean.
Mexican Lasagna


Ingredients:
lean ground beef, onion, green chilies, salsa, tomato sauce, black beans, kidney beans, flour tortillas, cheddar cheese

Directions:
Preheat oven to 350.
Brown the beef with the onions.  Drain off fat.
Add the taco seasoning, and stir well.
Add the beans, salsa, chiles, and tomato sauce. Stir well and simmer 5 minute.
Cut each tortilla into quarters.
Spray a 9x13" pan with cooking spray.  Layer half of tortilla pieces, completely covering bottom of pan.
Ladle on half of beef mixture, covered by half of the cheese.
Repeat layers.
Cover with foil (I spray the foil with cooking spray so it doesn't stick to the cheese] and bake for 30 minute  Allow to set up for 5 min before cutting.
Avocado Chicken Pitas


Ingredients:
olive oil, avocado, lime juice, cilantro, salt, garlic powder, tomatoes, monterey jack cheese

Directions:
Brush one side of each pita with olive oil. Bake on cookie sheet 350 degrees 7 minutes until golden and crisp.
Combine mashed avocado, lime juice, cilantro, salt, garlic powder and hot sauce until well blended. Spread even layer over each of the 4 pitas.
Top each pita with chicken, tomato and cheese. Bake for 5 minutes or until cheese is melted and enjoy.
Tasty Turkey Appetizer Balls


Ingredients:
ground turkey, Bisquick, mozzarella cheese, sharp cheddar cheese

Directions:
SIMPLE:
Before you begin preparations, preheat your oven to 400°F.
First, pour everything into a bowl.
Second, mix everything together really well.  Use your hands, it's the best way to knead it all together and really spread in the Bisquick.
Third, roll the resulting "dough" into balls about 1-inch diameter.
Fourth, place the 1-inch balls on a cookie sheet and place into the oven.
Last, cook them for 12- 15 minutes, until golden brown.
Serve your turkey balls almost immediately, HOT.
Spinach Tea Sandwiches


Ingredients:
green onions, frozen chopped spinach, bacon, mayonnaise, sour cream

Directions:
Combine green onions through sour cream., Spread thinly on bread to make sandwiches., Cut off crusts and cut into squares or use a cookie cutter., Optional - sprinkle with paprika.
White Cheddar Pimiento Cheese


Ingredients:
sharp white cheddar cheese, light mayonnaise, Dijon mustard, fresh garlic, black pepper

Directions:
Combine all ingredients and mix until well blended., Cover and refrigerate.
Baklava-Style Cheesecake Bars
Category: uncategorized
By thymeforpineapple

When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.

Ingredients:
cooking spray
12 sheets frozen phyllo dough, thawed
¼ cup unsalted butter, melted
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
½ cup water
½ cup finely chopped walnuts
¼ cup finely chopped pistachio nuts
1 tablespoon fresh lemon zest

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray. Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working. Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes. While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C). Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo. Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more. Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes. Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.

Prep time: 30 mins
Cook time: 40 mins
Total time: 2 hrs 20 mins
Yields: 24 bars

Calories: 188.4
Fat: 11.2 g
Saturated fat: 5.7 g
Carbohydrates: 20.4 g
Sugars: 14.4 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 25.6 mg
Sodium: 107.3 mg
Gulaschsuppe


Ingredients:
onions, garlic, green pepper, tomatoes, tomato puree, salt, pepper, paprika, caraway seed, marjoram, Tabasco sauce

Directions:
Cut peppers in half and remove the stalks, seeds and white ribs.
Wash and cut into fine stripes.
Remove the skins of the tomatoes.
(Placing them in boiling water briefly then immersing into ice water will cause the tomato to blister the skin can be easily removed. You do not want to cook them.] Remove core and cut tomatoes into quarters.
Rinse beef with cold water and pat dry.
Cut into small cubes.
Melt vegetable fat and brown the meat.
Add stock and simmer for 30 minutes.
Add the vegetables and tomato puree and season with salt, pepper, paprika, caraway seeds and marjoram.
Simmer for another 15 minutes.
If needed add additional salt, pepper, paprika and Tabasco sauce to taste.
Schiacciata Con L'uva


Ingredients:
flour, milk, grapes, extra virgin olive oil, sugar, anise

Directions:
Preparation:In a bowl melt yeast with a little bit of milk and 1 table spoon Extra virgin olive oil, 4 teaspoons of sugar. Than add flour with a little bit of salt. At this point if you need, you can add milk to obtain a homogeneous mixture.
Cover and set in a warm place. Heat up 4/5 table spoons of extra virgin oil and a little bit of rosemary. Clean grapes and add sugar as you want.
After 2 hours of rising, deflate the dough, add oil and rosemary and continue to work the dough.
Divide the dough in 4 pieces. Take one and flatten the dough, put in a baking tin, put in grapes, press it and add anise pip. Add another part of dough, and again grape, anise pip and sugar as you want. Put in the oven at 190° for 1 hour.
Strawberry Lime Stuffed Cupcakes


Ingredients:
all-purpose flour, baking powder, fine salt, eggs, sugar, unsalted butter, pure vanilla extract, confectioners' sugar, lime zest, lime juice, strawberries

Directions:
Preheat the oven to 350°F
Line the muffin tin with cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.
In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes.
While beating, gradually pour in the butter and then the vanilla.
While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients.
Take care not to over mix the batter. Divide the batter evenly in the prepared tin.
Bake until a tester inserted in the center of the cakes comes out clean, about 30 minutes.
Cool cupcakes on a rack in the tin for 10 minutes, then remove.
Cool on the rack completely.
For icing: Mix the confectioners' sugar and lime zest in a medium bowl.
Add the lime juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care if the icing is too loose it doesn't set properly.]
Add food color to make a pale pastel green icing.
To assemble: Remove cupcake from its liner.
Cut and remove a strawberry (coned] shaped portion of cupcake from the top of each cupcake, leaving about 1/2 to 1-inch of cake in the bottom.
Stuff each cake with a strawberry and cover with a little bit of cake.
Spoon and spread icing over the top of the cupcakes.
Sprinkle with green sanding sugar.
Top with small mint leaves or candied leaves.
Melanie's Southern Biscuits


Ingredients:
flour, flour, baking powder, salt, baking soda, buttermilk

Directions:
Mix the dry ingredients together in a mixing bowl.
Blend in the 2 Tablespoons Crisco until the mixture is coarse and grainy, using a fork or pastry blender.
With a fork, stir in the buttermilk.
DO NOT OVERMIX.
On a floured board pour dough out and knead 4-5 times.
Pat the dough out to about 1/2-inch thick.
Cut with biscuit cutter or a floured dipped glass into rounds or pizza cutter for squares.
It is very important not to handle the dough too much as it will get tough.
Place 1 Tablespoon Crisco in heavy black cast iron skillet; place in pre-heated 500º oven for 5-6 minutes.
Crisco and skillet should be very hot.
Remove skillet from oven and place the biscuits in the skillet, turning each once in the oil.
Bake for 10 minutes or till light brown.
Easy Strawberry Tortillas


Ingredients:
strawberry, strawberry cream cheese, tortillas, chocolate chips

Directions:
Spread cream cheese over tortilla's, making sure to evenly cover as much of the surface as possible.
Slice the strawberries and distribute evenly over tortilla.
Sprinkle chocolate chips evenly over surface.
Roll the tortilla's and place on baking sheet.  Bake at 350 degrees for 10-15 minutes or until chocolate chips begin to melt.
Drizzle each roll with desired amount of chocolate sauce and serve warm.
Poor Man's Pudding


Ingredients:
pure maple syrup, brown sugar, butter, butter, sugar, pure vanilla extract, all-purpose flour, baking powder, salt, milk, vanilla ice cream

Directions:
Preheat the oven to 350 degrees F (180 degrees C].
For the maple sauce:
Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
For the batter:
Cream the butter, sugar and vanilla in a bowl with a mixer.
In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
Serve warm with vanilla ice cream.
Chicken Italian


Ingredients:
olive oil, yellow onion, red bell pepper, garlic cloves, chicken breast halves, chicken thighs, crushed tomatoes, red wine, dried thyme, dried basil, dried oregano, salt, fresh ground black pepper, cannellini, fresh parsley, kalamata olive, parmesan cheese

Directions:
Preheat oven to 350°F.
In Dutch oven over medium heat, warm 1 tablespoon oil.
Add onion, bell pepper and garlic and saute until slightly tender, about 7 minutes.
Remove to a plate.
Add remaining oil and brown chicken about 5 minutes on each side.
Drain on paper towels and remove excess grease from pan.
Return chicken, vegetables and remaining ingredients to Dutch oven and mix gently.
Cover and bake until chicken is no longer pink in center, about 1 hour, stirring once.
Vanilla Spice Bread
Category: bread
By sclmlw

This is a bread machine recipe. Try it to make a peanut butter-and-jelly sandwich. It's amazing. It uses the machine's dough cycle but is baked in the oven.

Ingredients:
¾ cup water
½ cup milk
1 ½ teaspoons vanilla extract
¼ cup dark brown sugar
2 tablespoons white sugar
⅛ teaspoon ground cardamom
¼ teaspoon ground coriander
2 tablespoons vegetable oil
1 ¼ teaspoons salt
3 cups high-gluten bread flour
1 ½ teaspoons active dry yeast

Directions:
Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan. When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes. Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

Prep time: 10 mins
Cook time: 35 mins
Total time: 3 hrs 20 mins
Yields: 1 9x5-inch loaf

Calories: 107.8
Fat: 5 g
Saturated fat: 1 g
Carbohydrates: 14.7 g
Sugars: 14.1 g
Dietary fiber: 0.3 g
Protein: 1.1 g
Cholesterol: 1.6 mg
Sodium: 496.9 mg
School Cafeteria Hot Rolls
Category: bread
By Trampisjr

Recipe for hot rolls (from school food service 1968-1990).

Ingredients:
2 (.25 ounce) packages active dry yeast
2 cups warm water
6 ½ cups all-purpose flour
½ cup white sugar
1 teaspoon salt
½ cup melted shortening
2 large eggs
4 tablespoons unsalted butter, or as needed

Directions:
Dissolve yeast in warm water in a mixing bowl. Let stand until yeast is frothy, about 5 minutes. Add 2 cups flour, sugar, and salt to the yeast mixture. Beat with an electric mixer for 2 minutes. Add shortening and eggs; beat for 2 minutes more. Slowly add remaining flour and mix well. Let dough rise in a warm place, undisturbed, until doubled in size, about 1 hour. Punch down dough and divide into 42 pieces. Shape each piece into a ball and arrange on a rimmed baking sheet. Let rolls rise in a warm spot, undisturbed, until doubled in size, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and gently brush tops with butter.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 55 mins
Yields: 42 rolls

Calories: 115.3
Fat: 4 g
Saturated fat: 1.4 g
Carbohydrates: 17.3 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 2.4 g
Cholesterol: 11.8 mg
Sodium: 59.7 mg