xiaoxl/recipe_data huggingface dataset:
Overnite Fruity French Toast


Ingredients:
eggs, half-and-half, milk, vanilla, baking powder, sugar, cinnamon, butter

Directions:
Slice bread diagonally 3/4 inch thick.
Place in 10x15 pan.
In bowl, beat eggs, half and half, baking powder and vanilla.
Pour over bread slowly, turning to coat both sides.
Cover and refrigerate overnite.
In morning, toss together fruit, sugar and cinnamon.
Place in greased 13x9 baking dish.
Carefully place bread on top of fruit, wedging together if necessary.
Brush top of bread with melted butter.
Bake in preheated 350 degree oven, 20-25 minuted until golden and fruit is bubbling around the sides.
Remove from oven and sift powdered sugar over the top if desired.
Let stand 5 minutes before serving.
Papa's Apple Pound Cake


Ingredients:
raisins, dark rum, dark rum, fuji apples, all-purpose flour, all-purpose flour, baking powder, unsalted butter, confectioners' sugar, eggs

Directions:
Center a rack in the oven and pre-heat the oven to 350°F.
Butter and flour an 8" x 4" x 2 and 1/2" loaf pan and fit a piece of parchment paper across the bottom of the pan, allowing an extra inch or two to drape over the opposite ends (this will allow for easy removal of the cake].
Plump the raisins in a little boiling water, drain them well and place them to soak with a tablespoon of the rum.
Cut one apple into 12 wedges and set aside.
Cut the other apple into 8 wedges and then cut each of the 8 wedges in half crosswise and set aside.
Sift together the flour and baking powderand set aside.
In a mixing bowl, beat the butter until it is smooth.
Slowly add one cup of the sugar and beat until creamy.
Add the eggs one at a time, beating until mixture is well belnded.
Fold the sifter flour mixture into the egg mixture just until blended.
Fold the rasins into the batter.
Spoon half the batter into the prepared pan and smooth the top.
Lay the 12 apple wedges down the center of the pan so that their sides touch and the domed side of each wedge is on top (there will be a thin strip of exposed batter on each side].
Spoon the rest of the batter over and around the apples and again smooth the top.
Arrange the halved apple slices in a single row along each long side of the pan, pressing the center cut sides of the apples against the sides of the pan.
There will be two rows of apple slices, with their points towards the center of the pan, and exposed batter in the center.
Gently push the apples into the batter, leaving the top of the apples exposed (mixture in the center of the pan will be slightly shallower than the sides].
Let rest for ten minutes.
Place pan in the oven and bake for ten minutes; using a sharp knife cut a slit down the center of the batter to help it rise evenly.
Continue to bake until a knife inserted in the center comes out clean (another 40 to 50 minutes].
Remove cake from oven and turn off oven.
Gently brush the warm apricot jam over the hot cake and allow glaze to dry for five minutes.
While the glaze is drying, combine the 2 and 1/2 teaspoons of rum and the 1/3 cup of confectioners' sugar in a small pan and warm over low heat, stirring until the icing is smooth.
Brush the icing over the dried apricot glaze and return the cake, in its pan to the still warm oven just until the rum icing is dry--about two minutes.
Place the cake, in its pan, on a rack until it cools to room temperature (keeping it in its pan will keep the cake moist].
To remove the cake from the pan, lift it by the edges of the parchment paper, carefully remove the paper, and transfer to a platter.
Hidden Valley Ranch: Potato Chowder in a Pocket #RSC


Ingredients:
water, milk, mozzarella cheese, frozen shrimp, frozen corn, flour, olive oil

Directions:
In a large pot put potatoes and enough water to cover them on the stove over medium to high heat. Cook until potatoes are tender. Drain.
To potatoes add yogurt, Hidden Valley Ranch mix, and milk or water. Beat until mashed.
Add corn, cheese, and shrimp. Blend together.
Cut dough into fourths. Roll out each fourth using a little bit of flour, so it doesn’t stick.
Put about ½ cup to ¾ of filling into each fourth. I like to add a slice of Brie for good measure! Fold the dough over and crimp the edges.
Place “pockets” on a baking sheet lined with foil and sprayed with cooking spray.
Brush olive oil onto each pocket.
Bake at 350° for 30-35minutes.
Sese Plantains (Cameroon)


Ingredients:
green plantains, water, tomatoes, onion, palm oil, salt, roasted cashew nuts

Directions:
Cut the plantains up into 6 pieces each. Bring the water to a boil and add the plantains. Cook for 10 minutes, then add the tomatoes, pepper and onion.
Simmer for 10 more minutes, then add the stock cube. Cover the pot and give the cube about five minutes to dissolve, then add the palm oil.
Cook for an additional 10 minutes and season to taste with salt and pepper. Sprinkle with cashews and serve.
Otoro's Ultimate Baked Ziti


Ingredients:
tomato puree, tomato sauce, tomato paste, onions, garlic cloves, baby portabella mushrooms, red wine, sherry wine, bay leaf, parsley stems, parsley, oregano, basil, ground beef, eggs, parmesan cheese, ricotta cheese, mozzarella cheese, ziti pasta, kosher salt, pepper, extra virgin olive oil

Directions:
To make the sauce: heat 2 tablespoons olive oil over medium-high heat in a 5 quart pot. Add onions and mushrooms, season with salt and pepper and cook 3-5 minutes.
Add garlic (reserve 1 teaspoon] and ground round and season with salt and pepper, continue to cook until meat is cooked through. Drain off excess fat if desired.
Add all your tomato products, wine, parsley stems and bay leaf. Bring to a boil then turn down to simmer. Taste the sauce, if it seems too sour add a bit of sugar. Stir occasionally.
To make the meatballs: in a nonreactive bowl mix the remaining pound of meat with 2 T. parsley, breadcrumbs, 2 eggs, 1 t. garlic, 1/2 cup Parmesan/Romano cheese, 1 t. salt, pepper to taste, and 2 T. olive oil.
Shape into balls about the size of a cherry tomato, brown in a skillet with a little bit of olive oil. Drain on paper towels. They don't need to be cooked through, they will finish cooking in the sauce.
Add the meatballs to the sauce along with the remaining herbs, simmer 30-45 minutes longer.
Cook the ziti in boiling water slightly firmer than al dente. Drain.
In the pasta cooking pot, add the pasta along with several ladles of sauce, meatballs, half the remaining Parmesan and half the mozzarella, stir to combine.
Mix the ricotta with the egg until smooth.
In a large baking dish, add a couple ladles of sauce to the bottom of the dish. Add half the pasta mixture, then spread all the ricotta in one even layer. Then a layer of mozzarella and Parmesan. Repeat with remaining pasta, then cheeses. I usually have a little pasta left that won't fit in the dish so don't worry, it makes a nice little snack while you wait.
Cover with foil and bake at 350ºF for 45 minutes, then uncovered for an additional 15-30 minutes until bubbly.
Let sit 10 minutes before serving with a big spoon. Bon Appetito.
Sweet Sweet Potatoes


Ingredients:
sweet potatoes, brown sugar, cinnamon, salt, butter, mini marshmallows

Directions:
Set oven to 425°F.
Butter a medium-size baking dish.
In a saucepan cook sweet potatoes in boiling water for about 8-10 minutes, or until just firm-tender; drain well and transfer to baking dish.
Mix together brown sugar, cinnamon and salt in a small bowl or cup.
Sprinkle the potatoes with the brown sugar mixture and toss gently to coat.
Drizzle with orange juice.
Dot with butter all over.
Bake uncovered for 15 minutes.
Remove from oven and sprinkle with marshmallows.
Return to oven and bake for another 2 minutes longer, or until marshmallow are puffed and golden coloured.
Delicious!
Maple Oatmeal and Dried Fruit and Sweet Spices


Ingredients:
steel cut oats, dried sweetened cranberries, apple pie spice, water, pure maple syrup

Directions:
Combine all the ingredients in a slow cooker., Cover and cook on LOW for 7-9 hours, or overnight., Stir the oatmeal well and scoop into bowls., Serve with milk and maple syrup.
Cranberry Lentil and Quinoa Salad
Category: salad
By CeliaBelia

A healthy, protein-packed salad.

Ingredients:
1 cup dried lentils
2  bay leaves, divided  (Optional)
water to cover
2 cups water
1 cup quinoa
3 tablespoons lemon juice
1 teaspoon honey
1 tablespoon white wine vinegar
¼ teaspoon salt
3 tablespoons olive oil
ground black pepper to taste
½ cup coarsely chopped walnuts, toasted
½ cup dried cranberries, or to taste
½ cup crumbled feta cheese
1 small green onion, finely chopped

Directions:
Place lentils and 1 bay leaf in a saucepan with enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes; drain and discard bay leaf. Rinse with cold water until lentils cool and transfer to a large bowl. Bring 2 cups water, quinoa, and remaining bay leaf to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Rinse quinoa with cold water until cool, discarding bay leaf. Stir quinoa into lentils. Heat lemon juice in a microwave-safe bowl in a microwave until warm, about 30 seconds. Stir honey into juice until dissolved. Add vinegar and salt; whisk in olive oil and season with black pepper. Pour lemon juice mixture into lentils and quinoa. Mix walnuts, cranberries, feta cheese, and green onion into lentil and quinoa salad. Toss to coat. Refrigerate until chilled, about 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 12 servings

Calories: 205.1
Fat: 8.9 g
Saturated fat: 1.8 g
Carbohydrates: 24.7 g
Sugars: 4.6 g
Dietary fiber: 6.5 g
Protein: 7.8 g
Cholesterol: 5.6 mg
Sodium: 122.7 mg
Babi Ketjap


Ingredients:
onion, ginger, sambal oelek, ketjap manis, water, green onion, basmati rice

Directions:
Toss the cut up pork with a little salt & pepper and set aside.
Heat a little oil and saute the onions for a few minutes.
Add the pork, ginger and sambal and saute until pork is browned.
Add the Ketjap Manis and water and mix until well incorporated.
Bring mixture to a med. simmer and cook for a good 30 minutes stirring frequently.
It is done when the liquid has cooked down and thickened.
Top with green onions and serve with rice.  We also enjoy it with a little extra sambal on the side.
Fusilli Chicken With Oven-Roasted Tomatoes and Broccoli


Ingredients:
plum tomatoes, olive oil, dried oregano, salt, broccoli florets, onion, dried thyme, boneless skinless chicken breast, garlic cloves, fresh lemon juice

Directions:
Preheat oven to 400°F.
Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR].
Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
Drain and set aside.
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
Add the onion, thyme, chicken and season with salt.
Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
Add the garlic and cook for 1 minute more, stirring frequently.
Remove from the heat, stir in lemon juice and season with pepper.
Set aside and keep warm.
Cook the fusilli accoring to the directions on the package.
Drain and place in a large bowl.
Toss the pasta with the remaining oil.
Stir the broccoli and chicken mixture into the pasta.
Add the tomatoes and stir gently to blend.
Serve immediately.
Pain au Chocolat (Chocolate-Filled Croissant)
Category: bread
By KJKENDA

This light, flaky French-style croissant roll is filled with delicious chocolate. The entire family will love it! Using the bread machine saves a lot of energy.

Ingredients:
¼ cup warm water
2 ¼ cups bread flour
2 tablespoons instant nonfat dry milk
1 tablespoon white sugar
½ teaspoon salt
2 tablespoons butter, softened
1 ½ teaspoons instant yeast
½ cup butter, softened
1  egg yolk
1 tablespoon milk
8 (7 ounce) bars chocolate candy bar, broken into pieces
8 ounces semisweet chocolate chunks

Directions:
Pour the water into a bread machine pan; add the flour. Sprinkle the milk powder over the flour. Place the sugar, salt, and 2 tablespoons of softened butter into the corners of the pan. Make a small indent in the top of the dry ingredients and put the yeast in the indent. Run the bread machine on the basic dough setting. Meanwhile, lay out a sheet of waxed or parchment paper. Shape the remaining 1/2 cup of butter into a 3x5 inch rectangle on the waxed paper; wrap and chill until ready to use. Remove the butter from the refrigerator and allow to soften while you roll out the dough. Turn the dough out onto a lightly floured surface. Roll the dough into a 8x12 inch rectangle. Place the  butter on half of the dough, leaving a 1/2 inch border of dough on 3 sides. Fold the other half of the dough over the butter and press the edges firmly to seal. Roll the dough out to a  6x14 inch rectangle. Fold the dough in thirds from the long ends, as you would fold a business letter. Cover the dough loosely with plastic wrap and refrigerate for 20 minutes. Remove the dough from the refrigerator. Place it onto a lightly floured surface so that the folded edge faces you. Roll the dough out again into a 6x14 inch rectangle, and fold into thirds. Cover with plastic and chill for 20 minutes. Repeat step 5, chilling for 30 minutes. In a small bowl, beat together the egg yolk and milk; set aside. Grease two baking sheets. Roll the dough out into a 12x21 inch rectangle. Cut the dough into thirds in both directions, to make 9 rectangles. Divide the chocolate among the rectangles. Lightly brush the egg yolk mixture around the edges of each piece. Starting at a short end, roll each piece of dough around the chocolate as if you were rolling a cigar. Press the edges together to seal. Place the pastries onto the prepared baking sheets; cover with greased plastic wrap and allow to rise in a warm place until they have doubled in size, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Brush the top of the pastries with the remaining egg yolk mixture. Bake in the preheated oven until golden brown, about 15 minutes. Cool for 5 minutes on the baking sheets, then transfer pastries to wire racks. Serve warm or at room temperature.

Prep time: 45 mins
Cook time: 15 mins
Total time: 4 hrs
Yields: 9 pastries

Calories: 1326.1
Fat: 78.1 g
Saturated fat: 47.4 g
Carbohydrates: 152.9 g
Sugars: 117.5 g
Dietary fiber: 6 g
Protein: 15.7 g
Cholesterol: 101.3 mg
Sodium: 336.5 mg
Shrimp Omelette


Ingredients:
eggs, shrimp, Spanish onion, garlic cloves, extra virgin olive oil

Directions:
Heat oil in 8 inch skillet.  Fry garlic until golden and discard. Add onion and saute until transparent.  Add shrimp and saute until they turn pink.
Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well.  Return to pan, adding more oil if necessary.  Cook over medium heat until eggs are set.
Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side.  Repeat process one more time.  Serve hot.
Garnish with diced tomatoes and shredded cheese.
General Tsao's Chicken
Category: world-cuisine
By Chuck Cade

An Asian chicken recipe without the typical oriental taste. This recipe was voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine, as prepared by Chef Paul Kaewprasart of the Siam Oriental Restaurant. I modified it slightly, and it goes great over white rice as a main dish for any number of people.

Ingredients:
½ cup cornstarch
¼ cup water
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger root
¾ cup white sugar
¼ cup soy sauce
¼ cup white wine vinegar
½ cup hot chicken broth
1 teaspoon monosodium glutamate (MSG)
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
½ cup soy sauce
1 teaspoon ground white pepper
1  egg
1 cup cornstarch
1 cup vegetable oil
2 cups chopped green onions
16  chile peppers, sun-dried

Directions:
To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed. To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels. To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 841.5
Fat: 40.5 g
Saturated fat: 5.8 g
Carbohydrates: 60.7 g
Sugars: 26.4 g
Dietary fiber: 2 g
Protein: 56.5 g
Cholesterol: 162.8 mg
Sodium: 2056.6 mg
Cracker Barrel Macaroni and Cheese


Ingredients:
butter, flour, low sodium chicken broth, colby cheese, pasta, salt

Directions:
In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
Heat the broth.
Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
Add a little cream, watching for the desired consistency.
Bring 4 cups water to a boil in a separate pot; add salt and pasta.
In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
Cook the pasta until al dente; strain and combine with the cheese sauce.
Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.
Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
Remove and let stand for 10 minutes before serving. Enjoy!
Oatmeal Caakies


Ingredients:
butter, dark brown sugar, granulated sugar, eggs, vanilla, unbleached all-purpose flour, whole wheat flour, baking soda, ground ginger, allspice, salt, rolled oats

Directions:
Preheat oven to 350 degrees F. In a large bowl, cream butter and sugars untill smooth.
In another Bowl, combine the flours, spices, and baking soda and stir with a fork until well mixed.
Add eggs and vanilla to wet ingredients and beat well. Add dry ingredients to wet ingredients and stir carefully until well mixed.
Add oats and carefully stir until well mixed.
Measure 1/4 cup fulls and put onto ungreased cookie sheet. Bake for 18 minutes then place on to wire cooling rack to completely cool.
Enjoy with a tall glass of milk or with ice cream. They also make good bases for ice cream sandwiches -- .
Layered Chicken and Artichoke Casserole


Ingredients:
frozen spinach, sliced water chestnuts, boneless skinless chicken breasts, sherry wine, bay leaf, butter, mushrooms, green onion, garlic clove, mayonnaise, parmesan cheese, sour cream, artichoke hearts

Directions:
Cook spinach according to the directions, drain, squeezing out excess liquid.Stir in water chestnuts. Set mixture aside.
Preheat oven to 350.
In a 12" skillet, arrange chicken breasts and add 1/2 cup of the sherry and the bay leaf. Bring to boil and cover and reduce heat , allowing to simmer until no longer pink, about 20 mins.Drain and set chicken aside.
In the same skillet, melt the butter and saute the mushrooms, green onions and garlic over med heat for 5 mins, until tender, set aside.
In a med bowl, stir together mayonnaise, 1/2 cup of the parmesan cheese, sour cream and remaining sherry.
To assemble, spread spinach mixture evenly in the bottom of a 13 by 9 by 2 inch baking dish. Top with chicken breasts, artichokes,and mushroom onion mixture.
Spread the mayonnaise mixture over the top and sprinkle with thr remaining parmesan cheese.
Bake for 30 mins or until heated through.
Kimberly Gale's Banana Almond Hummus


Ingredients:
dates, bananas, vanilla-flavored soymilk, almond butter, peanut butter, cinnamon

Directions:
In bowl cover dates in boiling water and allow to plump for 5 minutes.  Drain, pit and chop coarsely.
IN blender [or food processor]: Combine all ingredients and processor until smooth.  Add cinnamon to taste.  The recipe called for a dash.  Scrape down sides as needed.
Pour into serving bowl.
Garnish if desired with honey [do not use for non-Apian vegans or vegetarians] or other liquid sweetener and sprinkle with chopped toasted almonds.
Norwegian Almond Bars


Ingredients:
all-purpose flour, baking powder, salt, granulated sugar, unsalted butter, mashed potatoes, powdered sugar, ground cinnamon, ground cardamom, water, egg

Directions:
Preheat oven to 375F .
Sift together dry ingredients for crust.  Cut in butter until mixture resembles small peas.
Press 3/4 of this mixture into an ungreased 9 x 13 inch pan.  Reserve remaining crust mixture.
Bake 10 minutes.  Place pan on wire rack to cool slightly.
Blend together mashed potatoes, powdered sugar, almonds, spices, water and egg white.  Mix thoroughly.
Gently spread mixture evenly over partially baked crust.
Combine remaining crust mixture and egg yolk.  Press together and roll on a floured surface in a 10 x 16 inch rectangle.  Cut into strips and criss-cross on the filling.
Bake 20-25 minutes.
Cut into bars while still warm.
Slow Cooker Cornish Hens in Mole Sauce


Ingredients:
whole tomatoes, tomato paste, ground cumin, ground coriander, anise seed, chili powder, maple syrup, cinnamon, ground nutmeg, garlic cloves, chipotle peppers

Directions:
Turn the crock pot on high.
Puree the tomatoes, nut/seed butter and the tomato paste in a blender.
Add it to the crock pot.
Add all the other ingredients into the crock pot except the chicken.  Whisk it all together.
Remove the hens from their wrappers and wash them good.  Pat dry.  Season with the salt and pepper.
Add to the crop pot whole and cover with the mole sauce.
Turn the crock pot down to low and cook for 6 hours.
Remove the hens when cooked and let them sit for a few minutes.
You will have a lot of mole sauce left.  Save it and use it with other fowl.
Serve with rice, corn tortillas and scallions if you wish.
Bon Appetit!
Dish of dirt


Ingredients:
"chocolate ice cream"

Directions:
In each of 4 dessert dishes, place 2 Tbs cookie crumbs., Top each with 1/2 cup ice cream, remaining 2 tbs cookie crumbs and 1 Tbs syrup., Garnish with gummy worms and whipped topping.