xiaoxl/recipe_data huggingface dataset:
Spicy Peppercorn and Pecorino Breadsticks


Ingredients:
dry yeast, warm water, bread flour, extra virgin olive oil, fresh coarse ground black pepper, salt, crushed red pepper flakes, pecorino romano cheese, semolina

Directions:
In a large bowl, dissolve yeast in warm water and let stand for 5 minutes. Add 1/2 cup flour, stirring with a whisk. Let stand 30 minutes.
Add 3 cups flour (you may want to add less, then add the rest as needed], oil, black pepper, salt and red pepper; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes] (I used my KitchenAid to do the kneading] ; cover and let rest 10 minutes. Knead in half of cheese; cover and let rest 5 minutes. Knead in remaining cheese.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F], 45 minutes or until double in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.] Punch dough down and roll into a 12 X 8-inch rectangle on a lightly floured surface (*see note below].
Preheat oven to 450°F and sprinkle 1 tablespoon semolina (or cornmeal] onto each of 2 baking sheets (I placed parchment paper on the sheets first].
Cut dough in half lengthwise to form two (12X4-inch] rectangles, then cut each rectangle crosswise into 12 (1-inch-wide] strips. (I used a large mezzaluna, which made this step quick and easy.].
Working with 1 strip at a time (cover remaining dough to prevent drying], gently roll each strip into a 15-inch-long rope. Be patient--if they are resistant, this will become easier as the gluten relaxes. And don't worry about trying to make them perfect--if they are, no one will believe you made them anyway. :].
Place 12 strips on each prepared pan. Cover and let rise 20 minutes.
Uncover and bake at 450F for 12 minutes (I baked a bit longer]. Remove from pans and cool completely on wire racks.
* Note: I used a wooden board and added no extra flour. I also added no flour to the surface I used to roll the breadsticks. If you've never made breadsticks or rolls, it may help to know that the dough needs a surface to "adhere" to as you are rolling them. This makes it much easier, as you can roll them without them just scooting around all over the place. The dough will quickly dry out at this point if it is overworked, or too much flour is added.
Ruth's Beer Marinated Meatballs


Ingredients:
Heinz Chili Sauce, beer, brown sugar, Worcestershire sauce

Directions:
Combine chili sauce, beer, sugar, and Worcestershire sauce until well blended., Add meatballs and stir until well coated., Cook over low heat until heated through, about 1 hour.
Ultimate Turtle Cookie Bars


Ingredients:
butter, brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, pecans, milk, pecan halves, shortening

Directions:
Preheat oven to 350°F.
Using electric mixer, in a medium bowl, cream butter, brown and white sugars, then egg and vanilla.
In another bowl, stir together, flour, baking soda and salt. Mix well.
Add dry ingredients to wet ingredients and mix well until a soft dough forms.
Stir in 3/4 cup of chocolate chips and 1/2 cup of coarsely chopped pecans. Mix until chocolate chips and chopped pecans are evenly distributed in cookie dough.
Press cookie dough evenly into bottom of an ungreased, 8-inch square baking pan.
Bake 28 to 33 minutes or until golden brown. Remove from oven.
Meanwhile, in a 1-quart saucepan on stove top, heat 24 caramels and 1 Tbs milk over low heat, stirring frequently, until melted and smooth. Remove from heat.
Carefully spread melted caramels evenly over warm cookie bars and sprinkle with pecan halves. Cool completely on cooling rack, about 1 hour.
In small microwavable bowl, microwave 1/4 cup of semisweet chocolate chips and 1 tsp shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cookie bars. Let stand about 30 minutes or until chocolate is set.
For bars, cut into 4 rows by 4 rows.
Cheesy Little Potato Loaves


Ingredients:
potatoes, butter, fresh parmesan cheese, fresh parmesan cheese, eggs, paprika

Directions:
Pre heat oven to very hot - 425 degrees.
Peel the potatoes and cut them into even size pieces and drop them into a pan of boiling, salted water.
Cook at a simmer for 15 - 20 minutes or until soft when pierced with a fork.
Drain well and rice - or push through a sieve.
Add butter, 3 tablespoons parmesan cheese and eggs.
Beat until combined and the butter has melted.
Season with salt and pepper.
Divide the mixture into about 15 equal portions and shape into small, oval loaves.
Place on a greased cookie sheet. ( I line it with foil].
Mix the remaining parmesan cheese and breadcrumbs and sprinkle over the loaves.
Bake for about 20 minutes (or until puffed and golden].
Sprinkle with paprika and serve.
Pan-Fried Sea Bass


Ingredients:
sea bass fillets, kale, coconut oil, lemon juice, tomatoes, basil, flax seeds, cauliflower, garlic cloves, nutmeg, coconut milk, pepper

Directions:
Start by making the cauliflower mash http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Place the tomatoes in a pan of boiling water and leave for 1 minute (until the skin starts to peel off], then remove the skins. Chop the tomatoes in half and de-seed, then chop into small chunks. Also take the skin and chop this into small strips too.
Wilt the kale in a frying pan for 1-2 mins with the linseed (flaxseed].
Gently fry the sea bass fillets for approximately 2 mins on each side (until cooked and turning golden], then place on top of the kale.
Mix together the lemon juice, coconut oil, shredded basil and chopped tomatoes/tomato skins, then place on top of the sea bass filets.
Plate up and serve with the cauliflower mash!
Original recipe found here: http://www.mynutricounter.com/recipe-pan-fried-sea-bass/.
Easy White Clam Sauce (With a Kick)!


Ingredients:
minced clams, garlic cloves, onion, extra virgin olive oil, dried parsley flakes, pasta, parmigiano-reggiano cheese

Directions:
Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown].
Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent.
Add reserved clam juice, and simmer for 15-20 minutes.
Add whipping cream and simmer over low heat until hot, but do not let come to a boil.
Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated.
Serve over pasta and top with shredded parmesan. Asiago works as well!
Enjoy with your crusty bread dipped in the juice!
Castle Street Blueberry Cream Pie


Ingredients:
sour cream, self-rising flour, sugar, vanilla flavoring, egg, fresh blueberries, self-rising flour, butter, pecans

Directions:
Mix sour cream, flour, sugar, vanilla and beaten egg.
Fold in blueberries and pour into pie shell.
Bake at 400 degrees for 25 minutes.
Mix flour, butter and pecans.  Sprinkle over pie and bake an additional 10 minutes.  Chill and enjoy!
Savannah Seafood Parmesan


Ingredients:
large shrimp, water, butter, margarine, garlic cloves, all-purpose flour, half-and-half, dry white wine, salt, pepper, parmesan cheese, fresh lump crabmeat, diced pimentos, fresh thyme, bow tie pasta

Directions:
Peel shrimp, reserving shells; devein shrimp and chill.
Add reserved shrimp shells and 1 cup water to a saucepan; bring to a boil.
Lower heat and simmer, uncovered, 2 minutes.
Pour stock through a wire-mesh sieve into a measuring cup; discard shells.
Melt butter in a saucepan over medium heat; add in garlic; stir/saute 2 minutes.
Whisk in flour until smooth.
Cook, whisking constantly, 1 minute.
Gradually whisk in shrimp stock and half-and-half until smooth.
ADd in wine, clam juice, and the next 4 ingredients.
Cook, whisking constantly for 5 minutes or until thickened and bubbly.
Stir in shrimp, 3/4 cup parmesan cheese and the next 3 ingredients.
Combine sauce and pasta, tossing to coat.
Transfer mixture to a lightly greased 13x9 inch baking dish.
Sprinkle with the rest of the parmesan.
Bake in a 350° oven for 25-30 minutes or until bubbly.
Flax Seed Brownies


Ingredients:
unsalted butter, flax seed meal, honey, eggs, vanilla extract, buckwheat flour, salt, bittersweet chocolate, walnuts, baking soda, boiling water

Directions:
"Preheat oven to 325 degrees F. Take some of the butter and lightly coat a 13 by 9-inch glass baking dish.In one large bowl, mix together flax meal, salt, buckwheat flour and walnuts. Beat eggs in a separate large bowl.Place chopped chocolate in a third glass or metal bowl over boiling water to melt. When chocolate is roughly half melted, add honey, cocoa powder, butter, and vanilla and continue to slowly stir until all of the chocolate is melted. Remove chocolate from heat and pour half into the beaten eggs while stirring the eggs to temper them. Once this is fully mixed, add the rest of the chocolate to the eggs and continue to stir until a smooth consistency. Pour the new chocolate mixture into the dry ingredients and mix thoroughly.once the batter is fully mixed you want to have it in the oven within the next 3 minutes. Dissolve the baking soda in the 2 tbsp of water and pour over the brownie batter. Quickly stir and spread out batter in the prepared baking dish."
Exceptional Pumpkin Pie Spice


Ingredients:
cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom, lemon zest

Directions:
"Thoroughly mix all ingredients together."
Raisin Scones


Ingredients:
flour, sugar, raisins, shortening, salt, baking powder, milk

Directions:
Put the first six ingredients in a large bow.
Mix with 1 cup milk.
(Try not to handle too much. You may need a tiny bit more milk but you don't want sticky dough.] Pat on a floured board and shape into a circle.
Then cut in diamond shapes.
Bake at 375 for 15 minutes or golden brown.
Pork Chops with Mushroom Onion Gravy
Category: main-dish
By JMD

Pork Chops smothered in mushroom onion gravy. The gravy is easy and cooks with the chops in the oven. It is great over noodles or rice.

Ingredients:
6  pork chops
1 tablespoon dried marjoram
1 (10.75 ounce) can  condensed cream of mushroom soup
¾ cup water
1 teaspoon salt
½ teaspoon ground black pepper
1  onion, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a small amount of oil in a large skillet, add chops and brown on both sides. When chops are almost done,  sprinkle marjoram on both sides. Stir together half the can of soup, water, salt and pepper.  Pour into a foil-lined 9x13 inch baking pan. Put the onions and then the browned chops on top of the soup mixture.  Spoon the remaining soup over the top of chops so they are covered. Cover with foil and bake for 40 minutes.  Take off foil and bake another 20 minutes.  Let stand 5 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 167.3
Fat: 9.3 g
Saturated fat: 3 g
Carbohydrates: 5.5 g
Sugars: 1.6 g
Dietary fiber: 0.4 g
Protein: 14.9 g
Cholesterol: 37.1 mg
Sodium: 780.3 mg
Mexican Roasted Corn on the Cob (Good for a BBQ)


Ingredients:
mayonnaise, queso fresco, chili powder, lime juice

Directions:
Roast corn on the bbq or in the oven.
mix together chili powder, salt and pepper.
(You can boil it too but it's not as good].
coat in mayonnaise. (roll the corn in it to get an even layer].
Coat in cheese. (It'll stick to the Mayo].
sprinkle all over with chili powder mixture.
sprinkle with lime juice, to taste.
Grilled Cheese With Bacon and Maple Mustard


Ingredients:
bacon, butter, stone ground dijon mustard, dark amber maple syrup, extra-sharp cheddar cheese, white cheddar cheese, gruyere cheese, gruyere cheese

Directions:
Preheat oven to 375°F Place bacon on a slotted broiler pan and bake to crisp.
Brush 1 side of each slice of bread liberally with melted butter.
Stir together Dijon mustard and maple syrup in a small bowl.
Assemble sandwiches: bread, buttered side out, maple mustard, cheddar, bacon, Gruyère, bread with mustard on inside, buttered side out.
Grill sandwiches on a nonstick griddle over medium heat until cheese melts and they’re deeply golden.
One-Pot Dinner


Ingredients:
lean ground beef, onion, celery, green pepper, Worcestershire sauce, salt, dried basil, pepper, kidney beans, no-salt-added stewed tomatoes, water, low-sodium beef bouillon cube

Directions:
In a large saucepan or skillet, cook meat until no longer pink; drain.
Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender.
Add worcestershire sauce, salt, if desired, basil and pepper.
Stir in noodles, beans, tomatoes, water and bouillon.
Bring to a boil.
Reduce heat; cover and simmer for 20 minutes or until noodles are tender, stirring occasionally.
Coxinhas (Brazilian Chicken Croquettes)
Category: appetizers-and-snacks
By Sarinha

A popular snack in Brazil, these chicken croquettes (coxinhas) make great finger food for parties, and children are sure to love them, too.

Ingredients:
2 small skinless, boneless chicken breast halves
1 cup chicken broth, or more as needed
1 tablespoon olive oil
1  onion, chopped
2 tablespoons chopped fresh parsley
5  chopped green olives, or to taste
salt and pepper to taste
2 cups chicken broth
2 tablespoons butter
salt to taste
1 cup all-purpose flour
2 cups all-purpose flour
2  eggs, beaten
1 cup dry bread crumbs
oil for frying

Directions:
Combine chicken breasts and 1 cup chicken broth in a pot over medium heat. Bring to a boil, reduce heat, cover, and simmer until chicken is cooked through, 20 to 30 minutes. Keep checking that there is enough liquid in the pot and add more stock if necessary. Remove from pot, allow to cool briefly, and shred with 2 forks. Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add shredded chicken, olives, and parsley. Stir well and season with salt and pepper. Remove filling from heat and set aside. Heat 2 cups chicken broth and butter in a large saucepan over medium heat; season with salt salt and bring to a simmer. Add flour all at once and stir to form a thick paste. Stir vigorously until the mixture is smooth and no longer sticks to the bottom of the pan. Remove from heat and let pastry cool. Once pastry is cool enough to handle, transfer to an oiled work surface and knead until smooth, 2 to 3 minutes. Take a portion of pastry and roll into a golf ball-sized ball. Stick an oiled finger into the center of the ball and press the edges to create a small bowl. Stuff with 2 teaspoons of chicken filling and gather the top edges to seal, rolling into a teardrop shape. Set croquette aside and cover with a damp towel. Repeat with remaining pastry and filling. Set out 3 bowls in the following order: flour, beaten eggs, breadcrumbs. Roll each croquette in flour, then dip in egg, then cover in breadcrumbs. Heat oil for deep frying in a large saucepan or deep fryer. Fry the croquettes in batches, until golden brown on all sides, 7 to 10 minutes. Remove from oil and drain on paper towels.

Prep time: 1 hr
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 20 coxinhas

Calories: 167.3
Fat: 7.6 g
Saturated fat: 1.7 g
Carbohydrates: 19 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 5.3 g
Cholesterol: 27.4 mg
Sodium: 273.2 mg
Pacific Rim Pork and Noodle Soup


Ingredients:
soy sauce, hoisin sauce, rice wine, five-spice powder, ginger, garlic cloves, onion, bok choy, carrots, beef broth, green onions, toasted sesame seeds

Directions:
Whisk together the soy sauce, hoisin, rice wine, five-spice powder, and sesame oil in a large glass bowl.
Add the pork, cover, and refrigerate for at least 1 hour and up to 8 hours.
Heat the vegetable oil in a large skillet or wok over high heat.
Remove pork from marinade and add to the skillet.
Stir-fry, a few pieces at a time, until the pork begins to color, 3-4 minutes.
Transfer the pork to the insert of a 5-7 quart slow cooker.
Add the ginger and garlic to the same skillet and stir-fry 1 minute, until fragrant.
Add the onion, bok choy, and carrots; stir-fry until vegetables are softened, 3-4 minutes.
Deglaze the skillet with 1 cup of broth, scraping up any browned bits from the bottom of the pan.
Transfer the contents of the skillet to the slow cooker insert.
Add the remaining 7 cups broth to the slow cooker.
Cover and cook on LOW for 4-5 hours, until the pork and vegetables are tender.
Add the noodles and green onions; cover and cook an additional 45 minutes.
Serve the soup garnished with toasted sesame seeds.
Orange & Lemon Butter Cookies
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Updated classic butter cookies with bright citrus flavor and a sweet orange glaze.

Ingredients:
2 sheets Reynolds® Parchment Paper
½ cup butter, softened
¾ cup granulated sugar
1  egg
2 tablespoons finely shredded orange peel
1 tablespoon finely shredded lemon peel
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
⅓ cup milk
2 tablespoons melted butter
1 tablespoon orange juice, or as needed
¾ cup powdered sugar

Directions:
Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper; set aside. Beat the butter and sugar in a large bowl using an electric mixer about 2 minutes or until light and fluffy. Add the egg, orange peel, lemon peel, and vanilla and beat until well blended. Combine the flour, baking powder, and salt in a medium bowl. Add half of flour mixture to the butter mixture, beating until just combined. Add the milk. Beat about 10 seconds. Beat in the remaining flour mixture until just combined. Drop tablespoon-size mounds of dough on prepared cookie sheets. Bake 8 to 10 minutes or until set and the bottoms are browned. Transfer the cookies on the parchment paper to a wire rack; cool completely. Drizzle with Citrus Glaze to serve. Citrus Glaze: In a small bowl combine melted butter and orange juice. Add powdered sugar; beat until smooth. If necessary, add more orange juice, 1/2 teaspoon at a time, to make drizzling consistency. Drizzle over cookies.

Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Yields: 42 servings

Calories: 71.9
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 10.6 g
Sugars: 5.9 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 11.8 mg
Sodium: 41.7 mg
Baked Portabella Fries With Aioli


Ingredients:
parmesan cheese, crushed red pepper flakes, garlic powder, oregano, fresh portabella mushrooms, eggs, light mayonnaise, Tabasco sauce, fresh garlic, lemon juice

Directions:
mix all ingredients for the aioli and set in the fridge to let the flavors mingle.
Preheat oven to 425f, grease two cookie sheets generously with vegetable oil (preferably olive].
On a pasta plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper,  In a small to medium bowl, beat the eggs.
Cut the portobella mushrooms into 1/4-1/2" slices.  One by one, dip the portobella slices in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the mushrooms thoroughly. it's easiest if you use one hand for wet and one for dry.
Place the bread crumb covered mushrooms on the baking sheet, drizzle with a little more oil, and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. they should be crispy and browned.
serve fries hot with aioli to dip.
Cherry Compote over Goat Cheese


Ingredients:
sweet cherries, light brown sugar, fresh thyme

Directions:
Cook cherries and sugar over medium-high heat in a skillet, stirring occasionally, for approx 4 minutes.
Sprinkle in vinegar and thyme and cook 1 more minute.
Slice goat cheese into 4 rounds, top each with warm compote.
Note:  Compote may be made ahead of time and refrigerated for up to 3 days.
Fresh Key Lime Salsa


Ingredients:
tomatoes, fresh cilantro leaves, red onion, fresh garlic, granulated sugar, salt, black pepper, key limes, juice of

Directions:
In a medium size glass bowl mix together the tomatoes, jalapeno pepper, cilantro, onion, garlic, sugar, and salt and pepper.
Combine well.
Add in the juice.
Cover and refrigerate for 3-4 hours before serving.
Serve with fresh tortilla chips.
Ole! Guacamole With Key Lime


Ingredients:
avocados, key lime juice, salt, fresh onions, fresh lemon juice, garlic powder, ground black pepper, tomatoes, green onions, red onions, fresh cilantro leaves, fresh lemon juice, ground cumin, garlic powder, Mexican oregano, ground black pepper

Directions:
CUT four fresh ripe avocados in half lengthwise using a small sharp or serrated knife; separate halves.
REMOVE the pits and the top inner stems from avocados.
SCOOP out or squeeze avocado pulp into a bowl.
SQUEEZE fresh Key lime juice, removing seeds; measure 2 teaspoons juice, pouring it over the avocado pulp in bowl.
MASH the avocado pulp with a fork, alternately stirring, avoiding over-mashing.
MINCE fresh onion finely if adding onion; measure 2 teaspoons minced onion into the bowl (OR use 1/4 teaspoon onion powder if you must].
SPRINKLE or measure 1 teaspoon margarita (kosher] salt to taste (if desired, you may also add 1 dash ground black pepper, and 1 dash garlic powder].
STIR with a fork until combined and creamy.
SERVE and enjoy this great-tasting fresh quacamole with your favorite tortilla chips and Mexican foods!
SNAP your fingers and shout "OLE!".
Blackberry Cobbler
Category: desserts
By Valerie

A good reason to go blackberry picking! Try this simple cobbler the next time you find yourself in an abundance of blackberries.

Ingredients:
½ cup butter
2 cups self-rising flour
2 cups white sugar
2 cups milk
3 ½ cups blackberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Once oven temperature is reached melt butter in a 9x13 inch baking pan. In a medium bowl stir together the flour, sugar and milk; batter will be slightly lumpy. Pour mixture on top of melted butter in baking pan. Do not mix butter and mixture together. Drop blackberries into batter; if more crust is desired add less blackberries. Bake in preheated oven for one hour or until golden brown.

Prep time: 10 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 30 mins
Yields: 1 - 9x13 inch cobbler

Calories: 337
Fat: 9.7 g
Saturated fat: 5.9 g
Carbohydrates: 59.7 g
Sugars: 40.6 g
Dietary fiber: 2.9 g
Protein: 4.4 g
Cholesterol: 25.7 mg
Sodium: 366.7 mg
Tuna Fish Salad


Ingredients:
eggs, tuna fish, mayonnaise, mustard, celery, green onion, yellow onion, green olives, salt, fresh ground pepper

Directions:
Open the two 12-oz. cans of tuna and strain in a wire colander in the sink.
Take a pot and bring the eggs to a rolling boil.  Once they are finished set the pot in the sink and let cool. You can do this by draining the hot water and covering the eggs with cold water. Once they are cool enough to hold in your palm, peel off shells and mash with a fork into tiny bits. Place into the same pot that you boiled the eggs inches.
Add the tuna fish to the eggs and mix together.
Chop and mince the celery, green onion, yellow onion, and olives.  You should not have any large chunks.  Individually mix each into the tuna and eggs.  Add the sweet relish.  If you add and mix each ingredient separtely, each will be better incorporated into the mixture.
Mix in the mustard until it is incorporated.  Add the mayonnaise and if your salad looks sort of dry, add more as needed.  You should have a wet consistency.
Sprinkle in the salt and pepper.
To get the best taste of the tuna salad, refrigerate for about 20 to 30 minutes before serving.  You can serve on bread or over fresh lettuce with a few tomato slices.