xiaoxl/recipe_data huggingface dataset:
GINGERBREAD SPICED BREAD PUDDING WITH BOURBON SAUCE


Ingredients:
evaporated milk, nonfat milk, eggs, dark brown sugar, molasses, Bourbon, pure vanilla extract, kosher salt, crystallized ginger, golden raisins, evaporated milk, granulated sugar, Bourbon, nonfat plain yogurt

Directions:
Place rack in the center of your oven and preheat to 350 degrees F. Arrange bread in a single layer on an ungreased baking sheet. Bake for 8 minutes or until lightly toasted. To bake a single bread pudding: Lightly spritz a 9×5-inch loaf pan with cooking spray.
For the bourbon sauce: Place a deep mixing bowl, beaters, and the 1/3 cup evaporated milk in the freezer to chill for 20 minutes.
In a large mixing bowl, whisk together the 3/4 cup evaporated milk, non-fat milk, eggs, brown sugar, molasses, bourbon, vanilla, RawSpiceBar's Gingerbread Spices and salt. Add bread cubes, ginger, pecans, and raisins. Let mixture stand 20 minutes, stirring the bread occasionally to ensure all cubes soak up the milk.
To bake, fill pan nearly to the top, gently pressing to compact.
Bake at 350 degrees F until deep golden brown on top and a knife inserted in the center comes out clean: 20-25 minutes for muffin cups; 30-35 minutes for ramekins or mini panettones; 43-47 minutes for a single loaf pan.
To prepare sauce: beat evaporated milk in the chilled bowl on high for 1 to 2 minutes, until it is the consistency of whipped cream. Gradually add sugar, bourbon, and yogurt and beat for several minutes longer, until thickened. Serve over warm bread pudding.
Apple Pumpkin Dessert


Ingredients:
granny smith apple, canned pumpkin, water, Sweet 'n Low, pumpkin pie spice

Directions:
Chop apple into small pieces (about the size for apple pie].
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice.  Layer 1/4 of the apple pieces on top.  Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples.  Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.
Double Chocolate Raspberry Cheesecake Bars


Ingredients:
unsalted butter, granulated sugar, cream cheese, eggs, light sour cream, sour cream, vanilla extract

Directions:
Preheat oven to 325°F.
Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
Bake 10-12 minutes or until crust is set.
Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
Add eggs, one at a time, beating well after each addition.
Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
Pour remaining white batter onto crust.
Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling].
Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal].
Once cooled to room temperature, cover and chill up to 1 day.
Cut into 16 large squares (or 32 small ones] and serve garnished as desired; keep leftovers chilled.
Turkey/Chicken Tetrazzini


Ingredients:
butter, flour, salt, pepper, chicken broth, sherry wine, spaghetti, parmesan cheese

Directions:
Heat oven to 350F., Melt butter over low heat., Blend in flour and seasonings., Cook, stirring until mixture is smooth and bubbly., Remove from heat., Stir in broth and cream., Heat to boiling, stirring constantly., Boil 1 minute., Add sherry., Stir in spaghetti, turkey, and mushrooms., Pour into a square baking dish, 8x8x2"., Sprinkle with Parmesan cheese., Bake 30 minutes or until bubbly in center., If desired, brown top by placing briefly under broiler., Garnish with parsley and green olives, if desired.
Pressure Pot Large White Limas.


Ingredients:
lima beans, garlic, onion, Rotel Tomatoes, sausage, ham, bacon

Directions:
"Wash your unsoaked beans and put in pressure pot and fill almost to top line[5 quart pot] add garlic,onion and salt and pepper.Turn on and let it rock slow for 20 mins.turn off and let the pressure drop on it's on[10mins]. remove the lid and add the red pepper,rotel and sauage plus bacon.Turn on to simmer and remove the lid for thirty minutes or until thick."
Stuffing Rolls


Ingredients:
water, egg, butter, wheat flour, bread flour, sugar, salt, poultry seasoning, dried parsley flakes, marjoram, celery seed, fresh ground white pepper

Directions:
Add ingredients in order for your bread machine, liquids to dry with yeast last. Use dough cycle.
When risen punch down and place on floured board.
Pinch off pieces to your size perference, small rolls to generous sandwich size based on risen size.
Place on greased pan or non stick; about 2 inches apart.
Cover with clean towel and let rise about 30-45 minutes; or doubled in size.
I brush with a little melted butter or coconut oil right before baking.
Preheat 375.
Bake 12-20 minutes depending on size till golden brown.
Blended Salsa (Typical Restaurant Style)


Ingredients:
tomatoes, onion, garlic, fresh lime juice, kosher salt, chili powder, cilantro

Directions:
"Place all of the ingredients in a blender or food processor. Blend on low 10-30 seconds depending on the desired consistency. While it tastes great right away, you get the best flavor if you let it sit for a few hours or overnight."
Grilled Salmon With Jalapeno Butter


Ingredients:
garlic cloves, cilantro leaf, butter, salmon fillets, salt, pepper

Directions:
Butter:.
In a blender or food processor, combine gingerroot, garlic, and jalapeno.  Process till finely chopped.
Add cilantro and process till combined.
Stir this mixture into softened butter.
Shape butter into a 6" log on a piece of plastic wrap; seal tightly and chill till serving time or freeze for up to 3 months.
Fish:.
Salt and pepper salmon.
Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals.
Grill for 4-6 minutes for each 1/2" of thickness.  (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4-6 minutes for each 1/2" of thickness].
If the fish is thicker than 1 ", turn it halfway through cooking.
When done, the fish should flake easily when tested with a fork.
To serve:  place a slice of jalapeno butter atop each piece of fish.
Halloween Snack Mix


Ingredients:
salted cashews, peanuts, raisins

Directions:
"In a large bowl, combine all ingredients; mix well."
Salsa Mexicana


Ingredients:
tomatoes, chilies, cilantro leaves, sugar, salt, fresh lime juice

Directions:
Thoroughly combine all the ingredients in a mixing bowl.
Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar.
Chill for at least 30 minutes before serving.
Good with tortilla chips.
Grapefruit Curd


Ingredients:
butter, sugar, pink grapefruit

Directions:
In a doubleboiler place the butter in sugar in the top pot over simmering water, stirring until the butter melts and the sugar is dissolved.
Stir in egg yolks, grapefruit zest and juice, stirring until mixture thickens (20-30 minutes].
Spoon into a warm, sterilized jar and seal.
Store in refrigerator for up to 1 month.
Grandma Myrna's Honey-Walnut Brittle
Category: desserts
By Kim

After several failed attempts at making homemade brittle, I finally got some sense and called my Grandma Myrna! She gave me this recipe for brittle made in the microwave, and I had instant success! The best tips she gave were to 'work quickly, have everything pre-measured out, and for goodness' sake, don't burn yourself!'

Ingredients:
1 tablespoon unsalted butter, plus more for baking sheet
1 cup chopped walnuts
1 cup sugar
½ cup honey
½ teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
¾ teaspoon baking soda

Directions:
Grease a large baking sheet with butter. Mix sugar and honey together in a large microwave-safe glass bowl; mixture will be very thick. Place in the microwave and cook on high for 1 minute. Stir, and cook 1 minute more. Stir mixture again, and cook until mixture boils and sugar is dissolved, an additional 30 seconds to 2 minutes. Stir walnuts into the bowl with the sugar mixture. Heat in the microwave another 3 to 4 minutes. Stir in butter, salt, cinnamon, and vanilla extract. Microwave until mixture is caramel in color, an additional 1 to 2 minutes. Carefully remove bowl from microwave, and quickly stir in baking soda until incorporated. Immediately pour mixture onto the buttered cookie sheet. Allow to cool until brittle is set, about 15 minutes. Break into pieces and store in an airtight container.

Prep time: 5 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 16 servings

Calories: 135.7
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 22.3 g
Sugars: 21.4 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 1.9 mg
Sodium: 132.4 mg
Blackberry Cobbler II
Category: desserts
By Amanda Johnson-Lindsey

Throw together this cobbler in minutes using fresh berries from the yard!

Ingredients:
1 cup all-purpose flour
1 ½ cups white sugar, divided
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons cold butter
¼ cup boiling water
2 tablespoons cornstarch
¼ cup cold water
1 tablespoon lemon juice
4 cups fresh blackberries, rinsed and drained

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. In a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist. In a separate bowl, dissolve the cornstarch in cold water. Mix in remaining 1 cup sugar, lemon juice, and blackberries. Transfer to a cast iron skillet, and bring to a boil, stirring frequently. Drop dough into the skillet by spoonfuls. Place skillet on the foil lined baking sheet. Bake 25 minutes in the preheated oven, until dough is golden brown.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 317.6
Fat: 9.1 g
Saturated fat: 5.5 g
Carbohydrates: 58.4 g
Sugars: 40.9 g
Dietary fiber: 4.1 g
Protein: 2.7 g
Cholesterol: 22.9 mg
Sodium: 253.3 mg
Border Eggs Benedict


Ingredients:
Canadian bacon, salsa, ground cumin, eggs, cream cheese, English muffins, fresh cilantro leaves

Directions:
Cook bacon in an 8 inch skillet over medium heat until it's lightly browned.
Heat the salsa and cumin in a 10 inch skillet over medium high heat to a boil.
Crack the eggs and add to the skillet one at a time.  Reduce the heat to low.  Cook eggs to desired doneness.
Remove the eggs with a slotted spoon and keep them warm.
Add the cream cheese to the skillet.  Cook and stir until the cheese melts.
Top each muffin half with 1 slice bacon and 1 egg.  Divide the salsa mixture among the egg sandwiches and sprinkle with the cilantro.
Creamy Candy Bar Dessert


Ingredients:
graham cracker crumbs, sugar, margarine, milk, instant chocolate pudding mix, Cool Whip

Directions:
For crust:
In a bowl, combine crumbs and sugar.
Stir in margarine.
Press into ungreased 13x9 pan.
In a small saucepan, heat the fudge topping over low heat until warmed.
Pour fudge topping over crust.
Allow to cool for 15 minutes.
For filling:
In a mixing bowl, beat the milk, pudding and Cool Whip for 2-3 minutes or until stiff, scraping sides of bowl often.
Stir in the candy bars making sure you save some for the top.  (About 6 bars].
Pour over crust.
Sprinkle the remaining candy bar pieces over the top.
Cover and refrigerate for 2-3 hours or overnight.
Refrigerate leftovews.
Old World Yugoslavian Coffee Cake


Ingredients:
walnuts, brown sugar, butter, egg, ground cinnamon, quick-rising yeast, warm water, milk, butter, sugar, eggs, flour, salt, powdered sugar, butter, milk

Directions:
1 Make the filling. Mix all ingredients together except egg set aside.
2 Place the yeast in a large bowl with the 1/4 cup of warm water. Wait for yeast to activate. You will see bubbles,and foamy looking top on it. If it doesn't appear to activate. Add a teaspoon of sugar to test. It may activate after adding sugar.Make sure water is not to hot or to cool. Warm not lukewarm,or hot!
3 Stir in the milk,butter,sugar,eggs,salt,and 3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
4 Put dough on lightly floured surface and start kneading. Knead until smooth and elastic. Place in a greased bowl turning to greased side up. Let rise until double in size in a warm place. Hint: winter can be tough. You can place the bowl of dough over a bowl of hot water covered with a rack to support the bread bowl. Cover the bowls with a towel to trap warmth from the water like a tent. This helps it rise better in the Winter months. 1-1/2-2 hours.
5 Remove dough from bowl after it has risen double in size. Punch the dough down with fist. Divide the dough in half. Lightly flour surface. Roll each half of dough in to a rectangle 12 x 15 inches long.
6 When ready to use filling add the beaten egg to filling. Divide filling and spread over the 2 rectangles. Roll dough tightly by the long side of rectangle that is 15 inches.Pinch dough to seal where the dough ends. Repeat with other rectangle. Stretch the roll to even it out.
7 Place each Roll on a lightly greased sheet pan. Coil the dough in a circle until the coil ends. Cover and let rise until double in size. About an hour. Heat oven to 350 degree's about 40 minutes or until browned. Brush cake with butter,and glaze.
Shep Ogden's Little Pickles


Ingredients:
cucumbers, water, white vinegar, salt, sugar, garlic cloves, fresh tarragon

Directions:
Rinse cucumbers and place in a quart jar., In a saucepan bring water, vinegar, salt & sugar to a roiling boil., Add garlic and tarragon and boil one minute., Pour over cucumbers., Chill at least 12 hours.  This is best if it ages a bit.
South American Raisin Cake


Ingredients:
sugar, raisins, walnuts, cornstarch

Directions:
Preheat oven to 325 degrees.  In a medium saucepan, over medium-high heat, combine the apple juice, sugar, raisins, walnuts, and cornstarch.  Bring the mixture to a boil, then reduce the heat to low and cook for 5 minutes or until the mixture thickens.
Meanwhile, cut each cinnamon roll into 6 pieces.  Place half of the pieces on the bottom of a 13x9-inch glass baking pan that has been coated with nonstick baking spray.  Cover with the raisin-nut mixture, then top with the remaining dough pieces.  Bake for 30-40 minutes, or until the dough is firm and golden.  (For a sweeter touch, spread the icing from the cinnamon roll packages over the top just after removing the cake from the oven.]  Cool, then cut into serving-size pieces.
Elote Grilled Corn
Category: trusted-brands-recipes-and-tips
By Target Test Kitchen

Top warm, grilled corn on the cob with a delicious Mexican-style spread. The spicy-creamy topping is also delicious on fresh corn that's been steamed in your kitchen.

Ingredients:
⅓ cup mayonnaise
⅓ cup sour cream
2 cloves garlic, minced
1  lime, juiced
¼ cup grated Parmesan cheese
1 teaspoon Archer Farms™ ancho chile powder
8 ears corn, grilled

Directions:
Stir mayonnaise, sour cream, garlic and lime juice in small bowl. Combine cheese and chili powder in another small bowl. Spread mayo mixture onto warm ears of corn. Sprinkle with cheese mixture. Serve warm.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 8 servings

Calories: 196.3
Fat: 11.2 g
Saturated fat: 3 g
Carbohydrates: 23.8 g
Sugars: 3 g
Dietary fiber: 2.6 g
Protein: 4.4 g
Cholesterol: 9.9 mg
Sodium: 95.6 mg
Cocktail Sauce


Ingredients:
chili sauce, horseradish

Directions:
Mix all ingredients., Refrigerate.
MIXED MASHED POTATOES


Ingredients:
russet potatoes, sweet potato, coarse sea salt, butter, light sour cream, heavy cream, black pepper, green onions, parsley

Directions:
Boil potatoes in salty water until tender, about 20 minutes. Drain and transfer back to the pot.
Add butter and mash until well incorporated. Add sour cream, heavy cream, garlic salt and freshly ground black pepper; mash until mixed. Taste and adjust if necessary. Blend green onions in the potato mixture and sprinkle with fresh chopped parsley.
Jiffy Cream of Artichoke and Mushroom Soup (A Pantry Recipe)


Ingredients:
artichoke hearts, water

Directions:
Chop artichoke, into soup size pieces., Add to soup and water and bring just to a boil., Serve immediately.  This is good topped with cheese.
Fried Bread


Ingredients:
baking powder, flour, water

Directions:
Mix flour and baking powder.  Add water to make a soft dough.  Pat dough out on a sheet of plastic wrap to about 1/2" thick.
Heat up about 1/4" of oil or lard to medium heat in a cast iron or non stick pan.
Cut dough into about 9 biscuits.
Fry on one side until brown.  Flip and cook about 2-3 minutes more.  Test for doneness by flaking the side of a biscuit with a fork.  If it seems dry inside it is done.
Serve with butter and jam.  Can also be napped with gravy and served with stewed hamburger and onions.
Bistro-Style Onion Soup


Ingredients:
unsalted butter, onions, garlic cloves, all-purpose flour, beef broth, dry white wine, water, salt, dried thyme, ground nutmeg, fresh ground pepper, gruyere, swiss cheese, parmesan cheese

Directions:
Heat butter and oil in Dutch oven over medium-high heat.  Add onions and stir to coat.  Cook, stirring occasionally, until golden, 10-15 minutes.
Add garlic; cook, stirring, 1 minute.  Stir in flour.  Reduce heat slightly and cook, stirring, until most of liquid is absorbed, about 3 minutes.
Add broth, wine, the water, salt, thyme, and nutmeg to pan.  Heat to boiling; skim off fat.  Reduce heat and simmer partially covered about 30 minutes.  Skim again, then stir in pepper.
Heat broiler.
Ladle soup into ovenproof serving bowls set on baking sheet.  Place 2 slices bread on each.  Sprinkle with Gruyere and press cheese lightly to rims of bowls.  Sprinkle with Parmesan.
Broil until bubbly and golden, 3-5 minutes (do not let cheese burn].
Transfer hot bowls to plates and serve at once.
Blueberry Pumpkin Muffins
Category: bread
By CKLEWIS

These are unexpectedly yummy. And very good for you too!

Ingredients:
¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1  egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 145.6
Fat: 5 g
Saturated fat: 2.8 g
Carbohydrates: 23.5 g
Sugars: 13 g
Dietary fiber: 1.5 g
Protein: 2.6 g
Cholesterol: 26.5 mg
Sodium: 264.9 mg
Strawberry Cabernet Sauce


Ingredients:
dry red wine, dry red wine, brown sugar, vanilla extract, frozen unsweetened strawberries, fresh lemon juice

Directions:
Combine 3/4 cup wine and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until reduced to 1/3 cup (about 4 minutes]. Remove from heat.
Place wine mixture, vanilla and half of strawberries in a blender or food processor; process until smooth. Pour pureed strawberry mixture in a large bowl.
Coarsely chop remaining strawberries. Add chopped strawberries, 1 T wine, and lemon juice to pureed strawberry mixture; stir to combine.
Celery Root-Potato Mash With Dill


Ingredients:
russet potato, celery root, onion, apple cider vinegar, brandy, sour cream, fresh dill

Directions:
Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes].
Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.
Stir in the sour cream & dill. Season with salt & Pepper.
Dijon Grilled Pork Chops
Category: main-dish
By Laguna Lala

My husband loves this sweet and tangy marinade! We serve it with applesauce on the side and mashed potatoes.

Ingredients:
6 tablespoons Dijon mustard
6 tablespoons brown sugar
3 tablespoons unsweetened apple juice
3 tablespoons Worcestershire sauce
4 (8 ounce) bone-in pork loin chops

Directions:
Mix mustard, brown sugar, apple juice, and Worcestershire sauce together in a bowl until marinade is smooth. Pour 2/3 the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight. Cover bowl with remaining marinade with plastic wrap and refrigerate. Remove pork chops from marinade and discard bag and marinade. Preheat grill for medium heat and lightly oil the grate. Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops stand for 5 minutes before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 4 servings

Calories: 424.7
Fat: 10.9 g
Saturated fat: 3.7 g
Carbohydrates: 28.5 g
Sugars: 22.3 g
Protein: 49.5 g
Cholesterol: 127 mg
Sodium: 829.6 mg
Low Fat Roasted Red Pepper Pesto


Ingredients:
garlic cloves, red bell peppers, parmesan cheese, part-skim ricotta cheese, shallot, fresh parsley, fresh thyme, extra virgin olive oil

Directions:
Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
This makes enough to sauce 1 pound of pasta.
Note:
To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.