xiaoxl/recipe_data huggingface dataset:
No Knead Batter Dinner Rolls


Ingredients:
warm water, active dry yeast, flour, sugar, salt, shortening, egg

Directions:
Pour water into large mixing bowl, add yeast and let stand a few minutes.
Stir to dissolve and add half the flour, sugar, salt, softened shortening and egg.
Mix on medium speed of mixer for about 1 to 2 minutes or until smooth.
Add rest of flour and stir in by hand.
Cover bowl and let rise in warm place until doubled, about 30 minutes.
Grease 18 large muffin cups.
Stir batter and spoon into muffin cups, filling 1/2 full.
Let rise in warm place until batter reaches top of muffin cups, about 20 to 30 minutes.
Bake at 425° for 10 to 15 minutes or until done.
Mango Coconut Ice Cream (Vegan)


Ingredients:
coconut milk, sugar, mangoes, lime juice, cornstarch, arrowroot

Directions:
Mix 1/4 cup of the coconut milk with the 2 tablespoons of cornstarch and set aside.
Cut and puree the mangoes.
Combine the pureed mango, remaining coconut milk, sugar, and lime together in a saucepan and bring to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the corn starch/arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools].
Set the ice cream mixture aside to cool. Freeze overnight.
Double-Onion Smashed Potatoes


Ingredients:
small red potatoes, butter, red onion, shallot, fresh parsley, milk, salt, fresh ground black pepper

Directions:
In large pot, combine potatoes with enough salted water to cover.
Bring to boil; cook until tender, 20 minutes.
Drain; return to pot.
Meanwhile, in skillet, melt 1 T butter over medium heat.
Add onion and shallots, cook stirring, until tender, 5 minutes.
Remove from heat; stir in parsley.
Reserve.
In microwave-safe bowl, microwave milk and remaining butter on high 30-60 seconds until hot.
Add milk mixture, salt and pepper to potatoes; mash.
Reserve 2 T onion mixture, stir remainder into potatoes.
Serve potatoes topped with reserved onion mixture.
Warm Crab Tartlets


Ingredients:
flour, salt, unsalted butter, cold water, heavy cream, eggs, fresh tarragon, shallot, salt, ground nutmeg, cayenne pepper

Directions:
For the crust:  Combine the flour and salt in a food processor. Pulse a few times.
Add the cold butter and pulse until the bits of butter are the size of peas. Add the cold water 1 tablespoon at a time, pulsing in between, until the dough comes together. It will be a bit lumpy.
Shape the dough into a rectangle, then wrap it in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 400 degrees F. Place the dough on a floured work surface and roll out to a 8 X 20 inch rectangle.
Trim the rough edges. Then cut down the center lengthwise. Cut each strip into 5 pieces creating 10- 4 inch squares of dough.
Fold each square and place them into muffin tins. Press the centers down to the bottom and press the folds into the sides. Prick the bottoms of the shells several times with a fork.
Bake the shells for 15 minutes. Then cool a little.
In the meantime, combine the cream and eggs in a medium sized bowl. Whisk until smooth. Then stir in the rest of the ingredients.
Scoop the crab mixture into each shell evenly.
Bake for about 20 minutes—until the tops are firm and slightly golden.
Serve warm!
Apricot Cranberry KUGEL


Ingredients:
sour cream, sugar, salt, vanilla extract, ground cinnamon, dried cranberries, eggs, butter, butter

Directions:
Preheat oven to 325.
Cook EGG NOODLES in well salted water to al dente.  Rinse in cold water to stop the cooking and drain as much as possible, stirring noodles in colander to get all the moisture out.  Set aside to allow more drying.
Crush about half the box of CINNAMON TOAST CRUNCH in food processor (or you can do this by hand.  I sometimes put it in a zip-lock and crunch it up with my hands].  Stop short of completely pulverizing it, but it should be broken up enough that it not longer is totally identifiable as cereal.
MIX in softened BUTTER to CRUSHED CEREAL until butter is well distributed.  Put aside (refrigerate if it will be a long time until you cook].
In a mixing bowl, beat together EGGS, SOUR CREAM, CREAM CHEESE, SALT, and VANILLA EXTRACT.  You can use an electric mixer for this, but it’s really not difficult to do by hand.  Everything should be well incorporated and fairly smooth, but it’s okay if it’s still a slightly lumpy.
Mix in APRICOT PRESERVES and GROUND CINNAMON to taste (batter should taste good, but very sweet, since it will mellow out when combined with the noodles and baked].
Liberally BUTTER the inside of an 8x8 baking dish (I like to use glass, but anything will work].
Check that the noodles are pretty dry (if not, dump them on a paper towel to mop up a little more moisture.
Transfer NOODLES to baking dish and pour in BATTER.  Stir to combine.
Add a handful or two of DRIED CRANBERRIES and mix to get it evenly distributed.  Use more if you really like CRAISINS.  Use less or none if you don’t.
Sprinkle topping mixture evenly over the top.  I like to totally cover the surface for a nice crust.
Insert into oven, uncovered for 1 to 1.5 hours. (depending on the oven and the baking dish, sometimes if only needs 45 minutes, especially if you like it a little looser].  If you're nervous, you can check "doneness" using the toothpick method- insert a toothpick in center and once it start coming out fairly clean, it's ready to come out.
Keep an eye on the top.  It should brown, but not burn.  If it looks like it’s headed towards burning, stick some tin foil on the top.  At the end, if the top is not looking “crusty” enough, I’ll stick it under the broiler for 1-3 minutes, watching for the butter to bubble a bit and the color to get nice and rich looking.
When the top is browned and the middle seems cooked, remove from oven and let it sit on the counter for about 15 minutes (you can eat it right away if you want, but giving it time to rest, allows it to set a bit.
This will feed a family of 4 (with leftovers for a couple of days].
Tuscan White Beans With Sage


Ingredients:
extra virgin olive oil, yellow onion, garlic cloves, garlic, carrot, fresh sage, diced tomatoes, white beans, fresh lemon juice

Directions:
Saute the onion, garlic, and carrots in the olive oil until the onions are translucent.  Add in the sage, cook until aromatic.
Add the can of tomatoes, heat through.
Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!].
Just before serving, stir in the lemon juice.
This dish holds up well to slight modifications.  I have put in a stalk of celery, diced, with the onions and carrots.  I have added a little dried rosemary with the white beans.  All quite tasty.  For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.
Orange Taco Coffe Cake


Ingredients:
cream cheese, pecans, sugar, cinnamon, butter, orange zest, powdered sugar

Directions:
Preheat oven to 350 degrees.
Split each biscuit in half (two circles] and spread a small amount of cream cheese in the middle of each circle.
Sprinkle a few pecan pieces on cream cheese.
Close biscuit and crimp edge to resemble a taco.
Dip in melted butter.
Mix cinnamon and sugar and dip taco into mixture.
Place crimped side down in a bundt pan and bake at 350 for 30 minutes.
Turn onto plate and top with orange glaze.
Orange Glaze:   Grate 1 orange.  Squeeze  juice from orange into bowl.  Add grated orange zest and powdered sugar.
Luck o' the Irish Brownie
Category: desserts
By Cher

This decadent dessert is perfect for a St. Patrick's day celebration full of green!

Ingredients:
4 (1 ounce) squares unsweetened chocolate
1 cup margarine, softened
2 cups white sugar
3  eggs
2 ½ teaspoons vanilla extract
1 cup all-purpose flour
½ cup butter, softened
4 cups confectioners' sugar
2 tablespoons milk, or as needed
1 ½ teaspoons peppermint extract
6 drops green food coloring
1 ⅓ cups semisweet chocolate chips
6 tablespoons butter
1 tablespoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs  one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of  brownies. Refrigerate for 30 minutes In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.

Prep time: 30 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch pan

Calories: 744.1
Fat: 40.3 g
Saturated fat: 17.9 g
Carbohydrates: 98.1 g
Sugars: 85.2 g
Dietary fiber: 2.9 g
Protein: 5 g
Cholesterol: 82.3 mg
Sodium: 294.3 mg
Wild Rice Soup


Ingredients:
wild rice, bacon, bacon drippings, celery, onion, green pepper, chicken broth, mushrooms

Directions:
Wash wild rice. boil for 15 minute Drain., Cook the bacon, reserving 3 tablespoons drippings., Saute celery, onion and green pin drippings until transparent., Put in a large pot with the diced bacon,rice, broth, soup  and mushrooms., Cook on low for one hour or more., Do not add salt!, Enjoy!
Dijon Mustard Marinade for Grilled Fish


Ingredients:
butter, Dijon mustard, dry white wine, dried tarragon, salt, white pepper

Directions:
Mix all ingredients well.
To prepare your fish, marinate your fish fillets for several hours.  Prepare your grill.  Once it is hot, grill your fish until it flakes easily.  Baste the fish with the marinade while it is grilling.  Delish!
Asian Coleslaw


Ingredients:
white cabbage, red cabbage, spring onion, carrots, mint, mint, basil, pea tendrils, bean sprouts, fresh chili pepper, toasted sesame seeds, fish sauce

Directions:
Finely shred the red and white cabbage and toss together with carrots, spring onion and beansprouts.
Splash in the rice wine vinegar, sesame oil and fish sauce. Toss together.
Just before serving, shred the herbs and toss together with the coleslaw mix and toasted sesame seeds.
Lay down a base of snow pea tendrils and top with the tossed cabbage mix.
Old Fashioned Raisin Pie I
Category: desserts
By Linda

This recipe was given to me 41 years ago by my husband's grandmother.

Ingredients:
2 cups raisins
2 cups water
½ cup packed brown sugar
2 tablespoons cornstarch
½ teaspoon ground cinnamon
¼ teaspoon salt
1 tablespoon distilled white vinegar
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Directions:
Combine raisins and water in a small saucepan.  Boil 5 minutes.  Blend brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins.  Cook and stir until syrup is clear.  Remove from heat, and stir in vinegar and butter or margarine.  Cool slightly. Turn filling into a pastry lined pan.  Cover with top crust.  Seal edges, and cut slits in the top crust. Bake at 425 degrees F (220 degrees C) for 30 to 35 minutes.

Yields: 1 -9 inch pie

Calories: 408.8
Fat: 16.5 g
Saturated fat: 4.7 g
Carbohydrates: 64.6 g
Sugars: 34.9 g
Dietary fiber: 3.1 g
Protein: 3.9 g
Cholesterol: 3.8 mg
Sodium: 324.7 mg
Chocolate Banana Smoothie


Ingredients:
milk, banana, cocoa powder

Directions:
Put all ingredients in a blender and blend until thick like a malt or shake., Drink and enjoy!
Pork Steak Soup


Ingredients:
salt, pepper, carrot, celery, potatoes, onion, bell pepper, tomato sauce, water

Directions:
Put everything in your crockpot & leave it alone for 6hrs., Enjoy.
Spicy Shrimp Creole
Category: seafood
By Pamela Shaw

I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be.

Ingredients:
3 tablespoons vegetable oil
2 cups julienne celery
2  onions, chopped
4 cloves crushed garlic
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
2 (14.5 ounce) cans crushed tomatoes
1 (15 ounce) can tomato sauce
1  bay leaf, crushed
1 tablespoon hot pepper sauce
2 pounds medium shrimp - peeled and deveined

Directions:
Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften. Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low. Let the mixture simmer for 30 minutes, stirring occasionally. Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 239.6
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 17.5 g
Sugars: 4.3 g
Dietary fiber: 3.8 g
Protein: 26.3 g
Cholesterol: 172.5 mg
Sodium: 940.3 mg
Basic Fat Free Gravy


Ingredients:
whole wheat flour, all-purpose flour, fat free chicken broth, poultry seasoning, Kitchen Bouquet, fat free chicken broth

Directions:
Heat a heavy skillet over low heat.
Add flour and cook, stirring occasionally until light brown.
Before using meat drippings, remove the fat by placing in a seperator or quick chill in freezer for about 30 to 60 minutes and skim visible fat from top.
Put 1/2 of defatted drippings/broth in a jar, add the browned flour.
Cover tightly and shake until mixture is smooth.
Pour into a saucepan, add remaining liquid.
Bring to a simmer and cook for a few minutes, stirring constantly until desired consistency.
Season to taste with salt and pepper.
If desired add a few drops of Kitchen Bouquet until desired color.
Please Note: The cooking time allows for the quick chill method on the broth.
Apple Salmon Salad Bowl


Ingredients:
lemon juice, pepper, apples, cucumber, celery, onions, red salmon

Directions:
Combine lemon juice, oil, and pepper.
Do not peel apples; drop apples into lemon mixture once cut.
Score unpeeled cucumber with tines of fork; slice thin; add to marinade.
Add celery and onion to marinade.
Break salmon into chunks; remove bones and skin; add to marinade.
Chill.
When ready to serve, place on top of lettuce greens.
Gluten Free Carrot Cake


Ingredients:
salt, baking soda, cinnamon, nutmeg, eggs, canola oil, vanilla, carrots, raisins, walnuts, crushed pineapple

Directions:
In a large bowl, combine almond flour, rice flour, salt, baking soda, sugar, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave, oil and vanilla.
Stir carrots, raisins, walnuts, and pineapple in to wet ingredients.
Mix the wet and dry ingredients.
Line 8 muffins tin spaces with paper muffin cups, or grease.
Bake at 325 for 25 minutes.
Knott's Berry Farm Boysenberry Pie


Ingredients:
water, granulated sugar, salt, corn syrup, lemon juice, cornstarch, water

Directions:
In a saucepan, combine water, sugar, salt, corn syrup and lemon juice. Bring to a boil.
Combine cornstarch and water.   Blend thoroughly.Add frozen boysenberries.
Pour both mixtures into unbaked 9 inch pie crust.  Cover with second top crust and seal well around the edges.  Make several slashes in the top to release steam.
Bake in a preheated 400 degree F oven for 40 minutes until top is golden brown.  Cool on a rack.
Fresh Banana-Berry Shake


Ingredients:
bananas, strawberry, low-fat vanilla ice cream

Directions:
Combine first 3 ingredients in a blender; process until smooth.
Add ice cream; process until smooth.
Pour into glasses; serve immediately.
One Second Strawberry Smoothie  Omg It's Orgasmic!


Ingredients:
strawberry, Cool Whip, water, banana instant pudding, banana cream pudding and pie filling mix, vanilla extract

Directions:
Add all ingredients into a blender or food processor., mix, and enjoy!, repeat steps 1-3 as necessary.
Pasta Fredda
Category: salad
By Buckwheat Queen

Cold or warm and simple pasta 'salad'. A recurrent dish in Italy during the warm/hot seasons. Best served with a light, dry white wine. Serve lukewarm or cold. The more it is allowed to sit, the more the flavors attach to the other ingredients.

Ingredients:
1 (8 ounce) package farfalle (bow tie) pasta
20  cherry tomatoes, halved
7 ounces bocconcini (small balls of fresh mozzarella cheese)
¾ cup black olives
2 tablespoons olive oil
6  fresh basil leaves
1 ½ teaspoons fresh oregano leaves

Directions:
Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and cool to room temperature. Combine tomatoes, bocconcini, olives, olive oil, basil, and oregano in a large bowl; toss to evenly coat. Add pasta to tomato mixture and toss.

Prep time: 15 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 451.3
Fat: 21.8 g
Saturated fat: 8.7 g
Carbohydrates: 47.6 g
Sugars: 3 g
Dietary fiber: 3.7 g
Protein: 17.3 g
Cholesterol: 39 mg
Sodium: 314.3 mg
#1 Squash Dressing


Ingredients:
squash, eggs, onion, butter, sage

Directions:
Mix all together., Put in 2 quart casserole dish., Bake for 30 minutes at 350°F., Enjoy!
Cheesy Eggplant (Aubergine) - Orzo Casserole


Ingredients:
sun-dried tomatoes packed in oil, olive oil, eggplants, onions, garlic cloves, tomatoes, orzo pasta, ricotta cheese, fresh basil, tomato sauce, parmesan cheese, pine nuts

Directions:
Preheat oven to 350 degrees F.
Cook orzo according to package instructions.
Heat oil in a large skillet, preferable non-stick, over medium high heat.
Add eggplant and next 3 ingredients, cooking for 5 minutes.
Add diced tomato and cook 2 minutes.
Add sundried tomatoes, orzo and next 3 ingredients; stir well.
Spoon orzo mixture into a 13x9 inch baking dish.
Combine breadcrumbs, cheese and pinenuts, sprinkling over orzo mixture.
Cover and bake for 30 minutes or until thoroughly heated.
Uncover and bak 10 more minutes or until lightly browned.
Raw Beetroot Salad


Ingredients:
beetroots, sultanas, red onion, fresh basil, dried basil, olive oil, limes, juice of, fresh parsley

Directions:
Mix all the ingredients together in a salad bowl., Sprinkle on garnish.
Apple Kuchen Squares


Ingredients:
flour, baking powder, salt, oatmeal, sugar, margarine, cinnamon, sugar, sour cream, egg

Directions:
Mix the dry ingredients for the bottom.
Add the margarine and mix well.
Press into 9x13 pan and bake 10 minutes at 325.
Combine filling ingredients and spread evenly over bottom once its done in the oven.
Whisk together sour cream and egg and drizzle over top of filling.
Bake at 325 for another 20 minutes.
Cool and cut.
Roxstarbakes Cut out Sugar Cookie


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, powdered sugar, egg, milk

Directions:
Preheat oven to 375 degrees F.
Sift dry ingredients and set aside.
Beat butter and sugar until light in color.
Add egg, milk and vanilla until just combined.
Gradually add flour on low speed and then beat until dough becomes a ball.
Now add chocolate chips until just combined/.
Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
Role to ¼ inch thick. Make sure the dough isn’t sticking to the surface.
Bake 7 minutes rotating half way.
Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
Tip: If you have left overs from your project, you can store in a zip lock for a week.
Gluten Free Klaicha - Date Filled Cookies


Ingredients:
buckwheat flour, tapioca flour, xanthan gum, sea salt, sugar, butter, rose water, water, pitted dates, butter

Directions:
Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly.
Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don’t walk away and leave the machine on or you will end up with a butter ball.
Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes.
Meanwhile make the filling – Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened – about 5 – 10 minutes, depending on your dates. Remove from the heat and set aside.
Roll the dough into small round balls about the size of a large walnut or tablespoon.
Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling.
If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it] press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet.
Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned.
Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later – if they last that long.
Hasselbeck Potatoes


Ingredients:
potatoes, butter, olive oil, salt, black pepper, sour cream

Directions:
Wash each potato.
Pre-heat oven at 425 deg. F.
Cut thin slices into the potato. DO NOT slice all the way through.
Make a cup for each potato using aluminum foil. Any drippings will be caught in each foil cup.
Place the potatoes in foil and dust lightly with salt and pepper.
Lightly drizzle with olive oil.
Place about 2 pats of butter between the slices on each potato.
Bake for 30 minutes.
Using tongs, place each potato sliced side down for a minute. You should hear a nice sizzling sound. Turn right-side up and bake for an additional 15 minutes.
Top with sour cream & serve.
Cottage Cheese Banana Sundae


Ingredients:
cottage cheese, banana, granola cereal, honey

Directions:
cut the banana in slices., drip on the honey., add crunchy granola and cottage cheese., enjoy :o].