xiaoxl/recipe_data huggingface dataset:
No Sugar Apple Pie
Category: desserts
By Carol

This sweet, tart apple pie contains no added sugar, for a wholesome take on a classic dessert.

Ingredients:
2 (9 inch)  pie shell
3 tablespoons cornstarch
1 tablespoon ground cinnamon
1 (12 fluid ounce) can unsweetened apple juice concentrate, thawed
6 cups sliced green apples

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small bowl whisk together cornstarch, cinnamon, and 1/3 cup of the apple juice concentrate. Set aside. In a large saucepan simmer apples with remaining apple juice concentrate until apples are tender, about 10 minutes. Stir in cornstarch mixture and continue to simmer until thickened. Remove from heat. Spoon apple mixture into pastry-lined pie plate. Cover with top crust. Seal and flute edges. Cut steam vents in top. Bake in preheated oven for 45 minutes, or until crust is golden brown.

Yields: 1 pie

Calories: 307
Fat: 10.7 g
Saturated fat: 1.6 g
Carbohydrates: 52.4 g
Sugars: 30.4 g
Dietary fiber: 3.2 g
Protein: 1.9 g
Sodium: 218.2 mg
Authentic Miso Soup
Category: soups-stews-and-chili
By Allrecipes

Made with kombu, bonito flakes, and miso paste, Japanese miso soup is a simple and comforting.

Ingredients:
4 cups water
1 (4 inch) piece dashi kombu (dried kelp)
½ cup bonito flakes
½ (12 ounce) package tofu, cut into chunks
1 teaspoon dried wakame
3 tablespoons miso paste
¼ cup chopped green onions

Directions:
Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir in bonito flakes until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside. Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 64.9
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 4.9 g
Sugars: 1.1 g
Dietary fiber: 1 g
Protein: 6.2 g
Sodium: 510.9 mg
Grapefruit Tea Refresher


Ingredients:
water, tea bags, grapefruit juice, sugar

Directions:
Place the 4 1/2 cups of water and tea bags into a clean pan or pot; bring it to a boil.  Remove from heat and allow tea to steep for about 5 minutes and remove tea bags.  Longer will result in bitter tea.  Allow to cool to room temperature.
In a large pitcher combine tea, orange juice and grapefruit juice. Stir in desired amount of sugar to taste.  Pour over a ice filled glass.
Sophia's Homemade Seafood Stock
Category: soups-stews-and-chili
By Sophia Del Carmen

This tasty homemade seafood stock is perfect for making seafood soups, paella, and much more.

Ingredients:
1 tablespoon olive oil
2 large onions, coarsely chopped
1 bunch celery, coarsely chopped
4 large carrots, coarsely chopped
2 large green bell peppers, coarsely chopped
1 bunch fresh cilantro
½ bunch fresh oregano
2  bay leaves
3 ½ (1 liter) bottles water
½ pound fish parts (such as bones, spine, and tail)
2 large fish heads
2 cups clam juice
1 teaspoon whole black peppercorns

Directions:
Heat olive oil over medium-high heat in a large stockpot. Cook and stir onions in the hot oil for 5 minutes. Add celery, carrots, and bell peppers and saute for an additional 5 minutes. Stir in cilantro, oregano, and bay leaves. Saute for 2 minutes more. Add water, fish parts, fish heads, clam juice, and peppercorns. Bring mixture to a boil, reduce heat to low, and let simmer, uncovered, for at least 4 hours. Turn off heat and let cool for about 30 minutes. Remove bulk items from stock using a skimmer or slotted spoon. Strain stock through a fine-mesh strainer into a large container, making sure all fish bones have been removed. Use or freeze for future use.

Prep time: 20 mins
Cook time: 4 hrs 20 mins
Total time: 5 hrs 10 mins
Yields: 10 servings

Calories: 124.7
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 9.2 g
Sugars: 4.3 g
Dietary fiber: 2.8 g
Protein: 12.3 g
Cholesterol: 21.9 mg
Sodium: 199.5 mg
Onion Tart


Ingredients:
onions, olive oil, butter, thyme, frozen puff pastry, fresh ground black pepper

Directions:
Preheat oven to 400°F.
Heat a pan over low heat.
Melt the butter and olive oil.
Place sliced onion, cook and caramelize for 15 - 20 minutes until they turn golden brown.
Rolled out the puff pastry and place it on top of a cookie sheet.
Spread the softened goat cheese and top with black pepper.
Spoon the caramelized onion over the goat's cheese.
Bake for 20 minutes or until the pastry is puffed and golden.
Blue Cheese Dressing


Ingredients:
mayonnaise, sour cream, cider vinegar, sugar, ground mustard, garlic powder, onion powder, blue cheese

Directions:
In a bowl, combine the first seven ingredients. Stir in the blue cheese., Cover and chill at least 2 hours. Store in the refrigerator., Yield: 2 cups.
Apricot Cream Cheese Thumbprints
Category: desserts
By Mellan

These always look so pretty on the cookie plates I give for Christmas.

Ingredients:
1 ½ cups butter, softened
1 ½ cups white sugar
1 (8 ounce) package cream cheese, softened
2  eggs
2 tablespoons lemon juice
1 ½ teaspoons lemon zest
4 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup apricot preserves
⅓ cup confectioners' sugar for decoration

Directions:
In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves. Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 2 hrs 30 mins
Yields: 7 dozen

Calories: 89.5
Fat: 4.4 g
Saturated fat: 2.7 g
Carbohydrates: 11.8 g
Sugars: 5.7 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 16.1 mg
Sodium: 43.3 mg
Arby's Jamocha Shake Copycat Recipe (Fat Free Version!)


Ingredients:
coffee, milk, granulated sugar, fat free vanilla ice cream

Directions:
Combine coffee, milk, and sugar in a blender and mix on medium speed for 15 seconds to dissolve the sugar.
Add ice cream, and chocolate syrup, then blend on high speed until smooth and creamy.
Stop blender and stir mixture with a spoon if necessary to help blend ingredients.
Pour into two 16 oz. glasses.
Note:  I use fat free milk, and Dreyer's Fat Free Ice Cream.  It tastes rich, creamy, and sweet; just like premium vanilla ice cream.
Chicken Tortilla Soup


Ingredients:
milk, mild salsa, sour cream, cheese

Directions:
"Place soups, enchilada sauce, milk, and salsa into crockpot or pan. (for a smoother soup blend salsa before mixing it in with the soup] Dice chicken breasts and add to soup.  Simmer all day, or low boil on stove for 30 minutes to blend flavors.  Serve over cruched up Doritos.  Top with sour cream and shredded cheese.  Double for leftovers!"
Enchilada Nachos


Ingredients:
The Last Red Enchilada Sauce You'll Need, tortilla chips, cheddar cheese, sour cream

Directions:
Seperate the chips on your individual plates.
Use the rest of ingredients to make nachos.
This recipe really is easy, and it is up to you how much you use, and what you use.  This is just how we did it!
Chicken and Sweet Potatoes


Ingredients:
chicken, unsalted butter, sweet potatoes, shallots, broth, sage leaves, all-purpose flour, heavy cream

Directions:
Position rack in the middle of oven and preheat to 375 degrees F.
Butter a large baking dish or pan that will hold the chicken and potatoes in a single layer.
Rinse and pat dry chicken.
In a sauté pan over medium-high heal, melt 2 tbsp of butter with the oil. When foaming, add half of the chicken and quickly sear until golden, 4-5 mintues on each side. Transfer to the prepared dish. Repeat with the remaining chicken. Arrange the potato slices among the meat.
Reduce the heat to medium-low and add the shallots. Sauté until translucent, 2-3 minutes. Add half each of the apple juice and stock and stir, scraping up any browned bits. Bring to a boil and pour over the chicken and potatoes. Tuck the sage leaves around the chicken. Sprinkle with salt and pepper.
Bake until the potatoes and chicken are tender, 45-50 minutes. The meat should be opaque througout. Using a slotted sppon, transfer the chicken and potatoes to a serving dish and cover to keep warm. Using a large spoon, skim off the fat form the juice and pour the juices into a pitcher.
In a small saucepan over medium-low heat, melt the remaining 1 tbsp of butter. Add flour and cook, stirring, until bubbly, 1-2 minutes. Raise the heat to medium. Stirring constantly, gradually add the remaining 1/4 cup apple juice and stock and pan juices. Stir until the mixture thickens and comes to a boil, 3-4 minutes. Add the cream and cook for a few seconds. Thin, if desired, with apple juice or stock. Adjust seasonings to taste. Pour the sauce over the chicken and potatoes and serve.
Orange-Pineapple Jam


Ingredients:
oranges, crushed pineapple, water, dry white wine, sugar, butter

Directions:
Peel the oranges.
Put the peels in a small sauce pan. Cover with water and simmer for 20-minutes or until the peel can be pierced with a fork. Drain and rinse til cool and chop the peel.
Remove any extra thick, white pith from the peeled oranges. No need to remove it all. Cut the oranges in half, then quarters.
Slice out the white, center membrane strip and discard.
Puree the peeled oranges in a food processor.
Into a heavy saucepan, measure 2-cups orange puree, 1-cup chopped peel, 2-cups undrained, crushed pineapple, and the water or wine.
Gradually stir in the dry pectin.
Bring to a boil, add butter, and boil for one minute.
Add the sugar. Bring back to a boil and boil hard for one minute.
Ladle into seven, half-pint jelly jars, seal and process.
Black and White Cookies


Ingredients:
flour, baking powder, sugar, egg, butter, margarine, sugar, milk, water

Directions:
Pastry:
Mix the flour and baking powder and sieve onto a pastry board.
Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
Draw in some flour from the sides of the well and mix together to form a thickish paste.
Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
Cover this mixture with more flour.
Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
If the mixture is sticky, refrigerate until firm.
Cut the pastry into two halves.
Combine the cocoa, sugar and milk.
Add to one of the pastry halves and knead until blended.
Pinwheel Pattern:
Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
Brush 1 layer with egg white.
Place 2nd layer on top.
Brush this layer with egg white.
Roll up like a swiss roll.
Chequered Pattern:
Roll out light pastry into a rectangle (3/8 inch or 1 cm thick].
Cut into 5 strips of 3/8 inch or 1 cm thickness.
Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
Wrap the whole in a thin layer of pastry.
Easy Pattern:
Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
Brush with egg white.
Roll our the other half into an oblong and wrap around the roll.
Refrigerate the rolls until the are stiff.
Cut into same sized slices of about 1/4 inch thickness.
Preheat oven to 350°F.
Bake on a greased cookie sheet for 10 to 15 minutes.
Rip Roaring Runzas (aka Cornhusker Calzones)


Ingredients:
ground beef, bulk Italian sausage, onion, cabbage, prepared mustard, salt, ground black pepper, caraway seed, American cheese, cheddar cheese

Directions:
Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
Drain the fat, then add the cabbage, mustard, salt and pepper.
Saute until the cabbage is tender (about 5 to 8 minutes].
Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning].
Divide the bread dough into eighteen (18] equal pieces.
Flatten each piece of dough into a round disk.
Pile about 1/4 cup (maximum] of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it].
Lay them, pinched-side down, on a lightly greased baking sheet.
Let dough rise for one (1] hour.
Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
Bake at 350°F for 20 to 30 minutes, or until golden brown.
Sauerkraut can be used in place of the cabbage.
These can easily be individually frozen and reheated in the microwave oven or conventional oven.
Midwestern German Fries With Sausage Gravy


Ingredients:
potatoes, butter, onion, green pepper, eggs, bulk sausage, milk, flour

Directions:
Slice the potatoes into thin slices.  Fry potatoes, onion and green pepper in butter in a large skillet.
Once the potatoes are fried to your liking, add the beaten eggs.  Stir mixture and cook until the eggs are done.
While the potato mixture is cooking, brown the pound of sausage in another skillet breaking up the sausage into small chunks.
Once the sausage is completely cooked, mix the milk and flour together until smooth and add to the sausage.  Cook over medium-high heat until the sausage gravy thickens.
Serve the sausage gravy over the German Fries.
Barbie's BLT & A


Ingredients:
bacon, lettuce, tomatoes, avocado, mayonnaise, mustard

Directions:
Really?
Toast the bread.  Rub the condiments on to the bread (one per slice].
Adhere the bacon to the mayonnaise, layer the avocado on top of it.
Put the tomatoes with the mustard put the lettuce on top of it.
Flip parts together, and slice diagonally.
Serve with a tossed salad or fruit.
Death by Chocolate
Category: desserts
By Karen

I make this while I'm cleaning the kitchen after dinner--layers of German chocolate cake, toffee candy, and whipped topping.

Ingredients:
1 (18.25 ounce) package German chocolate cake mix
1 ¼ cups water
½ cup vegetable oil
3  eggs
1 (3.9 ounce) package instant chocolate pudding mix
1 ⅔ cups milk
¾ cup strong brewed coffee
1 (12 ounce) container frozen whipped topping, thawed
6 (1.4 ounce) bars chocolate covered toffee bars, frozen and crushed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Mix cake batter according to package directions, adding water, oil, and eggs as directed. Spread batter into prepared pan and bake in preheated oven until a tester comes out clean, about 30 minutes. Cool and crumble.  Make pudding, according to package directions, with milk. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 servings

Calories: 497.9
Fat: 24.4 g
Saturated fat: 11.6 g
Carbohydrates: 62.6 g
Sugars: 43.4 g
Dietary fiber: 0.6 g
Protein: 5.3 g
Cholesterol: 54 mg
Sodium: 538.8 mg
Roast Pork Loin With Cider Glaze


Ingredients:
boneless pork loin, cider, powdered ginger, salt, olive oil, garlic cloves, rosemary, lemon juice, hard alcoholic cider

Directions:
Place pork in a roasting pan.
In a small bowl, combine the remaining ingredients, except for the Pup's Monadnock Harvest Hard Cider.
Rub the mixture over the pork, cover, and marinate for at least 30 minutes.
Pour off and reserve the marinade.
Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and roast for 20 minutes.
Reduce the oven temperature to 350°F and roast an additional 30 minutes or so, basting occasionally with the marinade mixture, until a meat thermometer registers 150°F.
Remove from the oven and let rest 10 minutes.
Deglaze the pan over medium heat with 1/4 cup water combined with 1/4 cup Marquis de Saint-Loup Pommeau, scraping up any bits, and stirring until it is slightly reduced.
Slice pork, drizzle with the reduction, and serve.
Kristi's Soft Buns (Gluten Free!)


Ingredients:
water, brown sugar, active dry yeast, potato starch, masa harina, sorghum flour, xanthan gum, butter, salt, egg, flour

Directions:
Combine pineapple juice and water.  Add 2 tblsp brown sugar and all of the yeast.  Stir to combine.  If you put the yeast in too soon, the mixture will be too acidic and it will kill them, so be careful.  Be sure your yeast is proofing before moving forward.
Combine flours, starches and gums in the work bowl of your favorite mixer.  Add salt, remaining brown sugar and 2 tblsp butter.  Combine.  Add egg and combine.  Last, add yeast slurry and combine until dough starts to climb the paddle.  Switch to your hook and knead for 8-10 minutes on medium.
Using approximately 5 ounce portions, portion out your dough a piece at a time onto a floured work surface.  Work just enough flour into each piece to be able to work it without it sticking to you and work each into a ball.  Place the balls on a baking sheet or in a baking dish and squish them until the are about 1/2 the height of the "ball.".
Cover with a moist towel and allow your buns to rise for at least 90 minutes.  Set your oven to 350°F.
Brush on remaining butter and sprinkle on any toppings you like.  I like sesame seeds.  Bake uncovered for about 50 minutes or until they are showing really nice color and both the tops and bottoms look done.  Allow them to rest for 15 minutes to set their insides.
Slice down the middle and have a sandwich.  After all, you deserve one. :]  These are also nice toasted.
Chole Puri


Ingredients:
cumin seed, fresh ginger, garlic cloves, turmeric powder, chili powder, garam masala, masala, masala, onions, tomatoes, salt, cumin seeds, jeera powder, ajwain, red chili powder

Directions:
Chole method :, Boil chole., In a mixer , grind ginger ,garlic ,green chilly and cumin seeds., Fry onion until it is pink., Add grinded paste., Add tomatoes and stir continously., Add chana to the above mixture., Now put salt and all dry masala., Stir continously., Put garam masala and kitchen king masala., Stir till you see oil separating from the chola., Put water and close the pressure cooker., let the cooker cool., Garnish it with coriander leaves and serve hot., Puri receipe :, Take 6-8 cups of water and add all the above puri dough ingredients., Now add water in parts., Knead the dough., Cover the dough and keep aside for 20 minutes., Then deep fry the puris., And serve hot with chole and enjoy :].
Small-Batch Almanac Pear Butter


Ingredients:
apple cider, fresh ginger, allspice, pears

Directions:
In a saucepan, bring the apple juice, ginger and allspice to a boil.
Add the pears and reduce to a simmer.
Cook, stirring occasionally, for 30 minutes. Remove ginger slices.
Continue to cook, stirring regularly to prevent sticking, until the mixture is thick, smooth, spreadable and a dark-brown caramel.
Can in a water bath or spoon into a clean jar and keep in the fridge up to 6 weeks.
Blood-Orange Curd
Category: desserts
By Sandra Garth

Blood oranges offer citrus lovers another option for baking and eating. The magenta flesh is much sweeter than a navel orange and makes for a gorgeous presentation in desserts and drinks.

Ingredients:
3 large eggs
3  egg yolks
⅓ cup white sugar
1 tablespoon white sugar
¼ cup fresh blood orange juice
2 tablespoons finely grated blood orange zest
1 tablespoon coconut juice
1 stick unsalted butter, softened and cubed
1 teaspoon vanilla extract
1 drop red food coloring, or as desired  (Optional)

Directions:
Whisk eggs, egg yolks, and 1/3 cup plus 1 tablespoon sugar together in a large metal mixing bowl. Whisk in blood orange juice, blood orange zest, and coconut juice. Bring a pot of water to a simmer. Place the metal mixing bowl with the curd on top of the simmering water. Cook, stirring constantly with a whisk, until curd begins to thicken, 6 to 10 minutes. Remove from heat. Whisk in butter until melted and well combined. Add vanilla extract and stir thoroughly. Add food coloring and stir to combine. Pour curd through a fine mesh sieve into individual ramekins or a single small bowl. Cover with plastic wrap and chill in the refrigerator at least 2 hours before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 1 cup

Calories: 385.6
Fat: 30.1 g
Saturated fat: 16.9 g
Carbohydrates: 23 g
Sugars: 20.3 g
Dietary fiber: 0.5 g
Protein: 7.1 g
Cholesterol: 354.1 mg
Sodium: 65.6 mg
Cream of Asparagus Soup


Ingredients:
fresh asparagus, water, butter, onion, celery, flour, sour cream, paprika

Directions:
Wash and remove the tips from the asparagus.  Bring the water to a boil in a small saucepan and simmer for 2 minutes, or until the asparagus is barley tender.  Rince under cold water.  Drain and set aside.  Cut the asparagus stalks into 1-inche pieces.  set aside.
Melt 1 tablespoon of butter in a large saucepan.  Saute the onion and celery over medium heat until the onion is translucent (about 2-3 min.]  add the uncooked asparagus stalks and the chicken or vegetable stock.  Bring to a boil, reduce heat and simmer for 30 minutes.
Remove the pan from the heat and let soup cool!   Using an emulsifer (hand-held "blender"] or in batches in blender, blend until smooth.
Melt 3 tablespoons of butter in a large saucepan over medium heat.  Add the flour and stir until blended.  Slowly add the cream, stirring constantly.  Reduce the heat and add the stock.  Keep stirring until the soup has thickened.  Do not let this boil!  Just before serving add the reserved asparagus tips to heat through.  Adjust salt and pepper to taste.
Garnish each serving with sour cream or a sprinkle of paprika.
Rice Soup With Chicken Cubes


Ingredients:
chicken meat, fennel, purple onion, green onion, sugar, salt, black pepper, white rice

Directions:
Heat a cooking pot, add rice to the pot, then 2L of boiling water, simmer for about 40 minutes at medium heat.
Heat a frying pan with sunflower oil. Add onion, chicken cubes, stir in for 3 minutes, add pepper, salt, sugar then continue for 3 minutes mix all together to complete.
Ladle soup into a bowl, garnish with a fennel branch.
Sprinkle a little pepper if you like. Serve hot.
Royal Swedish Meatballs With Parsley Dressed Carrots


Ingredients:
milk, egg, leek, carrots, water, butter, red onion, butter, flour, milk, parsley

Directions:
Meat Balls:.
Mix the egg and the milk in a bowl. Cut off the crust of the bread and place in the bowl so that the bread soaks up the liquid and gets mushy. Mix in the ground meat and the leek. Season with salt and pepper and let it rest for 10 minutes. With wet hands, make small balls of the mixture. Fry them in oil and butter for 10 minutes. Make sure that they are done by testing one.
Parsley dressed carrots:.
Scrub or peel the carrots. Put them in a pot and cover with water. Season with salt and pepper. Boil until soft.
Sauce:
Melt the butter in a pan and add the flour. Whisk in the milk. Let in boil for about 10 minutes. Stir every now and then. It should be thick and creamy. Season with salt and pepper.  Before serving, sieve off the water from the carrots. Mix the carrots with parsley and onion in the sauce. Season with salt and pepper. Serve with lingonberries (or cranberries if you can’t find lingonberries.].