xiaoxl/recipe_data huggingface dataset:
Blueberry Cookies


Ingredients:
flour, baking powder, salt, vegetable shortening, sugar, egg, milk, lemon zest, blueberries

Directions:
Combine flour, baking powder and salt.
In a large bowl, cream the shortening and  sugar.
Beat in the egg.
Beat in the milk, almond extract and lemon rind.
Gradually blend in the dry ingredients.
Fold in the blueberries.
Cover and chill for at least 4 hours.Preheat oven to 375°.
Drop dough by spoonfuls about  1-inch apart onto ungreased cookie sheets.
Bake for 12-15 minutes, until pale golden.
Transfer to wire racks to cool.
NOTES: Canned or frozen blueberries can be used, but fresh gives the best results.
Pie Crust IV
Category: desserts
By Jan Bittner

My grandmother supported her family during the Depression by baking. This is her recipe for pie crust.  I use this often as I am a pie baker.  The trick to good pie crust is to be gentle and treat it very lightly.

Ingredients:
½ cup vegetable shortening
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup cold water

Directions:
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly.  Add as much water as needed to hold together, and mix lightly with a fork. Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold.  Press into pan.  For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim.  Fold up, and pinch so edge of pie is raised from rim.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 pie crust

Calories: 198.6
Fat: 13 g
Saturated fat: 3.2 g
Carbohydrates: 17.9 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 2.4 g
Sodium: 146.3 mg
Chili Queso Dip


Ingredients:
Velveeta cheese, Rotel tomatoes & chilies, evaporated milk, salsa

Directions:
"Cube the cheese.  Add all ingredients to slow cooker and cook on low until cheese is melted, stirring often.  Serve hot with corn or tortilla chips."
Cajun Jambalaya - Emeril Lagasse


Ingredients:
shrimp, chicken, olive oil, onion, green bell pepper, celery, garlic, tomatoes, bay leaves, Worcestershire sauce, rice, andouille sausages

Directions:
In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage.
Cook until meat is done, about 10 minutes more.
Season to taste with salt, pepper and Creole seasoning.
Pizza Pretzels


Ingredients:
flour, salt, fast rising yeast, hot water, mozzarella cheese

Directions:
In a large mixing bowl, pour in the hot water, add yeast, oil, salt and flour.
Mix well and if needed you can add up to 2 more cups of flour.
Knead and divide dough into 40 pieces.
Roll each piece into a 8- 10 inch rope and shape into pretzel.
Place onto greased large cookie sheets.
Let rise.
Just before baking spread about 1+ tsps spaghetti sauce and about 1 T mozzarella cheese on each one.
Bake at 400 degF for 10- 15 minutes.
Remove from baking sheets and cool on racks.
Fruit Filled Won Tons Ala Mode


Ingredients:
pumpkin pie filling, wonton wrappers, vanilla ice cream, cinnamon, nutmeg

Directions:
Open can of pie filling and mince fruit well.
Place one teaspoon of filling on the center of a wonton wrapper. Place another won ton wrapper on top and seal the edges with water.  Don't let any filling spill over or won ton will not seal. Press edges with a fork to ensure a tight seal and to create a decorative edge.
Deep fry in a fryer till golden brown at 400* about 3 minutes.
Remove from oil and drain on paper towels.
Place 1 scoop of vanilla ice cream into 4 pretty little bowls and microwave them all at the same time for 20 seconds to soften the ice cream.
Add 4 won ton fruit crisps on top of each and serve to guests who think you are brilliant.
If using peach or apple, dust lightly with cinnamon.
If using pumpkin, dust lightly with nutmeg.
If using cherry, get out of the way or the sparks from the spoon hitting the bowl will put your eyes out.
They are good. Really.
There will be a lot of filling left over from your can, unfortunately. A shame to waste it- but- you can always have cherry, peach, or apple pie filling with cottage cheese for a protein rich breakfast the next day. Or pour the filling over pancakes. The point is --  well there really is no point --  does there always have to be one?
Taco Salad


Ingredients:
ground beef, green onion, cheddar cheese, lettuce, roma tomatoes

Directions:
Brown ground beef and onion and let cool.
Combine ground beef and onion, tomatoes, lettuce and cheese in a large bowl.  Add enough salad dressing to moisten ingredients.
Add crushed taco chips just before serving.
Apricot Cheese Delight (Orange Salad)


Ingredients:
Jello gelatin, hot water, mini marshmallows, sugar, flour, egg, butter, Cool Whip, cheddar cheese

Directions:
Drain pineapple and save the juice for topping.
Dissolve Jello in the 2 cups of hot water.
Fold in apricots (with juice], drained pineapple, and marshmallows. Chill until firm.
To make the topping, combine sugar and flour in a saucepan.
Blend in egg and butter.
Add pineapple juice, and cook over low heat, stirring constantly until thickened.
Cool thoroughly.
Fold in whipped cream, and spread topping over congealed salad.
Sprinkle with grated cheese, and chill.
Moroccan Daydream Coffee


Ingredients:
ground coffee, ras el hanout spice mix, sugar

Directions:
Add the coffee and Ras El Hanout to the brew basket of your coffee maker., Stir a bit just to mix the coffee and spice., Start the coffee maker and enjoy the result.
Miracle Whip Parmesan Chicken


Ingredients:
Miracle Whip, Kraft 100% Parmesan Cheese, dried oregano, garlic powder, broiler-fryer chickens, paprika

Directions:
MIX miracle whip, cheese, oregano, and garlic powder in a small bowl.
Spoon mixture over chicken in a 9x13 baking dish.
Place baking dish on oven rack in  second from bottom position.
BAKE at 350 for 45 minutes or until chicken is cooked through.  Sprinkle with paprika if desired.
Surprise Steak and Vegetables


Ingredients:
onions, margarine, garlic powder, carrots, potatoes

Directions:
Place steak in casserole dish
sprinkle onion soup mix dry on top of steak ,
add remaining spices (of your choice ].
Cut your favorite vegetables into big chunks
place in casserole with steak
Slice Jumbo onion into large rings place on top of casserole
Cover with tin foil
cook at 350 for 3 hours keep covered
and the flavors all come together
yummmmm.
Quick Black Bean Hummus
Category: appetizers-and-snacks
By htiz

Black beans make a delicious and healthy alternative to the usual garbanzo beans in hummus. This recipe is a crowd-pleaser and a nice staple at any gathering. Your vegetarian friends and family will thank you! If you have any roasted veggies on hand those also make a great addition blended in to the hummus!

Ingredients:
2 (15 ounce) cans black beans, drained
6 cloves garlic, minced
1 teaspoon tahini
2 teaspoons lemon juice
1 teaspoon ground cumin
salt and ground black pepper to taste
2 tablespoons olive oil, or to taste

Directions:
Blend black beans, garlic, lemon juice, tahini, cumin, salt, and black pepper together in a blender. Pour olive oil into blender in a steady stream until desired consistency is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 20 servings

Calories: 53.4
Fat: 1.6 g
Saturated fat: 0.2 g
Carbohydrates: 7.5 g
Dietary fiber: 3 g
Protein: 2.7 g
Sodium: 171.5 mg
Baked Corn Tortilla Strips for Mexican Soups
Category: bread
By gem

Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.

Ingredients:
8 (6 inch) corn tortillas
2 tablespoons avocado oil, or more as needed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet. Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 4 servings

Calories: 175.2
Fat: 8.5 g
Saturated fat: 1 g
Carbohydrates: 23.2 g
Sugars: 0.5 g
Dietary fiber: 3.3 g
Protein: 3 g
Sodium: 23.4 mg
Skillet Slaw for Two


Ingredients:
bacon, onions, vinegar, water, sugar, salt, pepper, cabbage, apple, sour cream

Directions:
Fry bacon till crisp; drain and reserve drippings.
Add onion to drippings and cook 2 minutes.
Stir in vinegar, water, sugar, salt, and pepper.
Bring just to boiling.
Add cabbage and apple; toss to coat.
Cover and cook over medium heat 5 minutes or until cabbage wilts.
Stir in sour cream and sprinkle with crumbled bacon.
The Ultimate Berry Crumble
Category: desserts
By Chef John

I don't tack the word ultimate onto just any recipe. This berry well may be my favorite summer dessert, with the perfect balance of sweet and tart, tender and crisp, fruit and crumble. Some ice cream on the side is highly recommended.

Ingredients:
2 cups all-purpose flour
¼ teaspoon fine salt
¾ teaspoon baking powder
¾ cup white sugar
¾ cup frozen unsalted butter
1 ½ teaspoons vanilla extract
2 large egg yolks
1 teaspoon apple cider vinegar, or as needed
1 cup blueberries
1 cup raspberries
1 cup blackberries
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
⅓ cup white sugar
2 teaspoons cornstarch
1 pinch cayenne pepper

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine flour, salt, baking powder, and sugar in a bowl. Whisk until thoroughly combined. Grate in the frozen butter, stopping occasionally to toss the butter into the flour mixture until coated. Drizzle in vanilla extract; add egg yolks. Stir with a fork until egg is mostly absorbed. Add vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps but mixture remains mostly dry. Add 1 teaspoon vinegar if needed. Combine blueberries, raspberries, and blackberries in another bowl. Add lemon zest, lemon juice, sugar, and cornstarch. Sprinkle in cayenne pepper. Mix until sugar and cornstarch are mostly dissolved. Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread the berries over the crust. Sprinkle the remaining crumble mixture on top, squeezing some of it into clumps. Bake in the preheated oven until top is beautifully browned and berry syrup bubbles on the surface, 40 to 45 minutes. Let cool to room temperature, about 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 1 2-quart baking dish

Calories: 415.7
Fat: 18.9 g
Saturated fat: 11.4 g
Carbohydrates: 58.2 g
Sugars: 30.7 g
Dietary fiber: 3.3 g
Protein: 4.6 g
Cholesterol: 97 mg
Sodium: 123.9 mg
GlendaLee's Black-Eye Pea Salad
Category: salad
By glendalee

This is a dish that I am asked to make for potlucks, reunions, family get-togethers. There are never any leftovers except when I make it for myself. It is even better the next day. If I make it for myself, my next door neighbor always comes over and takes half of it home with her.

Ingredients:
4 (15 ounce) cans black-eyed peas, rinsed and drained
1 large red onion, finely diced
1 large green bell pepper, seeded and finely diced
1 large tomato, seeded and finely diced
1 cup mayonnaise
2 tablespoons canola oil
2 tablespoons white vinegar
1 pinch white sugar, or to taste
salt and ground black pepper to taste
½ head cabbage, coarsely chopped

Directions:
Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise. Cover and refrigerate for at least 1 hour, preferably overnight. Toss cabbage into black-eyed pea mixture just before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 339.8
Fat: 21.3 g
Saturated fat: 3.1 g
Carbohydrates: 30 g
Sugars: 3.7 g
Dietary fiber: 7.8 g
Protein: 9.4 g
Cholesterol: 8.4 mg
Sodium: 639.9 mg
Mom's Sticky Chicken From 1972
Category: appetizers-and-snacks
By Cheryl Christensen Falkner

My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years.  She recently found it and shared it with me!  Finally!  This was my favorite food as a kid, and I have searched every recipe site, but haven't found it!  So I am posting it here for YOU!  I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck!  Everyone asked for the recipe!  It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!

Ingredients:
3 pounds cut-up chicken
1 tablespoon garlic salt, or to taste
2  eggs
2 cups cornstarch
1 quart vegetable oil for frying
1 cup white sugar
½ cup vinegar
¼ cup water
¼ cup ketchup
1 tablespoon soy sauce (such as Kikkoman®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)

Directions:
Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator. Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other. Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce. Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 742.9
Fat: 33.5 g
Saturated fat: 7.2 g
Carbohydrates: 75.5 g
Sugars: 35.8 g
Dietary fiber: 0.5 g
Protein: 33.2 g
Cholesterol: 159 mg
Sodium: 1350 mg
Dutch Buttercake


Ingredients:
flour, baking powder, sugar, unsalted butter, salt

Directions:
Grease a 1 1/2 X 8" round cake pan and dust it with flour.
Mix the flour, baking powder and sugar.
Cut in the butter.
Make very sure  that the butter is neither too hard nor too soft (remove from refrigerator 1  hour  before using.] Mix well.
Add almond extract, salt and egg yolk.
Mix well  or just grease your hands and knead the dough, until it is very smooth.
Place the dough into the prepared pan and press down firmly.
Brush the top  generously with the egg white.  Slivered almonds may be placed on the top of the cake for extra flavor.
Bake 350 F. for 30-35 minutes.
Allow to cool thoroughly before serving.
Orange Balls -- Adult


Ingredients:
powdered sugar, sweetened coconut, pecans, Cointreau liqueur, powdered sugar

Directions:
Mix first six ingredients., Form into one- to one-and-a-half-inch balls., Roll in powdered sugar., Store in covered container.
Quick & Easy Turkey Sausage


Ingredients:
ground turkey, egg, canola oil, light olive oil, cold water, flour, canola oil, fennel seed, sage, black pepper, white pepper, lemon pepper, allspice, fresh rosemary

Directions:
"PLACE ground turkey into large bowl. ADD one tablespoon flour. CRACK one egg into a measuring cup. ADD spices and vegetable oil to egg. BEAT egg mixture thoroughly. POUR mixture over over turkey. PLACE kitchen gloves over your hands if desired for next step. COMBINE mixture using hands until thoroughly blended. BROWN sausage in skillet, or cook according to recipe directions. BROWN sausage in skillet, or cook according to recipe directions. SERVE and enjoy."
Parsley Kisses - Homemade Dog Cookies


Ingredients:
whole wheat flour, wheat germ, dried parsley flakes, water, applesauce, egg

Directions:
Preheat oven to 375°F.
Whisk together the flour, wheat germ, and parsley.
Add in the water and applesauce and mix well; add the egg and mix well.
Knead some of the dough in your hands, then flatten on a work surface until about 1/4-inch thick; use a small biscuit cutter or other cookie cutter to cut neat shapes.
Repeat with remaining dough.
Place cookies on a cookie sheet and bake for about 15 minutes (bottoms will be just starting to brown], then shut oven off and let rest in oven for 2 hours.
Will last 3 weeks refrigerated or 4 months frozen.
Emma's Humongous Yorkshire Puddings
Category: side-dish
By EmmaBovill

Being a Yorkshire lass, I take great pride in making these puddings the bigger the better! The only drawback is not having a big enough plate for them!

Ingredients:
4  eggs
¾ cup 1% milk
salt and ground black pepper to taste
1 cup all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons lard

Directions:
Preheat oven to 400 degrees F (200 degrees C). Place a muffin tin in the preheated oven. Whisk eggs, milk, salt, and pepper together in a bowl. Gradually whisk 1 cup plus 2 tablespoons flour, a small amount at a time, into egg mixture until batter is smooth. Let rest 10 to 15 minutes. Carefully remove muffin tin from oven and add lard to 6 muffin cups, about 1 teaspoon per muffin cup. Return to the oven. Whisk batter again until small bubbles form on the surface. Carefully remove muffin tin from oven and ladle batter into greased muffin cups, filling almost to the top. Bake in the preheated oven until puddings are risen and golden brown, about 20 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 184.5
Fat: 8.1 g
Saturated fat: 2.9 g
Carbohydrates: 19.7 g
Sugars: 0.3 g
Dietary fiber: 0.6 g
Protein: 7.7 g
Cholesterol: 129.3 mg
Sodium: 89 mg
Wisconsin Beer Battered Fried Fish


Ingredients:
flour, seasoning salt, paprika, garlic powder, beer, water, cornstarch

Directions:
Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine.
Add beer and  1/4 cup water and whisk to make a smooth batter.
Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer.
Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes.  Transfer the fried fish to a rack to drain.
Sinfully Rich Almost Flourless Chocolate Cake


Ingredients:
bittersweet chocolate, unsalted butter, flour, sugar, eggs

Directions:
Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
Remove from heat when almost melted (do not scorch].
Preheat your oven to 300F.
Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven].
Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
Cover pan and chill in the refrigerator for 4 hours or until set.
Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.
Fuzzy Navel "Peach Cream" Pie


Ingredients:
all-purpose flour, butter, pecans, all-purpose flour, sugar, lemon juice, light rum, cream cheese, powdered sugar

Directions:
In a small size mixing bowl, mix flour, butter and pecans until smooth.
Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
Or until golden brown. Let cool completely before filling.
In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches].
Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
In a medium size mixing bowl, add drained sliced peaches (diced into small chunks]. Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well] and spread until smooth and even.
Cover and let set for 2-3 hours. Top with whipped cream, optional.
Serve cold. Makes 8 slices.
Cook’s Notes: This recipe can be made “Kid Friendly” by omitting the rum and adding another 1/2 cup (nonalcoholic] Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can’t find “Fuzzy Navel” mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ].
Fresh Fruit Ice Pops (Ice Lollies)


Ingredients:
pineapple, strawberry, icing sugar, cranberry juice

Directions:
Peel Mangos, remove stone and dice. For pineapple remove skin, chop into chunks, for strawberries hull and quarter.
In a food processor puree the chosen fruit, adding icing sugar and cranberry juice.
Pulse for 30 seconds.
Pass mixture through a sieve until pulp is left.  Discard pulp.
Pour mixture equally into ice lolly moulds and freeze (about 24 hours].
Then enjoy.
Caramelized Onion Steak Sandwich


Ingredients:
sweet onion, garlic cloves, cayenne pepper, Worcestershire sauce, oyster sauce, sirloin tip steaks, red wine

Directions:
Slice onion into very thin slices, separate rings; set aside.
Slice steak, across the grain, into very thin slices, place in a zip lock bag, add cayenne pepper, Worcestershire sauce, oyster sauce and balsamic vinegar to zip lock bag.
Squeeze out air and massage bag to distribute sauces and vinegar through steak; set aside.
Meanwhile, in a large nonstick fry pan, heat oil over medium heat; cook onion, and garlic, stirring occasionally, until medium to dark brown caramelized; 10 to 15 minutes.
Add steak strips with sauces, saute' til medium rare.
Add beef stock or wine and deglaze pan.
Simmer 5 minutes.
Meanwhile, toast bread slices dark brown.
Place 2 slices of toast on warm plate and cover with half the onion and meat mixture.
Repeat on second plate.