xiaoxl/recipe_data huggingface dataset:
Better Than Bakery Sticky Buns


Ingredients:
dry active yeast, sugar, milk, eggs, vanilla extract, salt, all-purpose flour, ground cardamom, unsalted butter, dark brown sugar, ground cinnamon, ground nutmeg, ground cloves, currants, walnuts, unsalted butter, unsalted butter, light brown sugar, honey, unsalted butter

Directions:
For the dough, sprinkle yeast and sugar over milk in a large mixing bowl; let stand until yeast bubbles, about 5 minutes.
Whisk eggs and yolks together in a small bowl.
Whisk in vanilla and salt.
Sift flour and cardamom together and set aside.
Stir egg mixture into yeast.
Add butter and mix by hand until butter looks like small curdles.
Mix in enough flour mixture to form a loose dough.
Turn dough onto work surface sprinkled with remaining flour mixture.
Knead, incorporating remaining flour, until dough is smooth and springs back slightly when touched, about 5 minutes.
Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place until doubled in size, 1 to 2 hours.
For the filling, mix filling ingredients except butter; set aside.
For the glaze, grease sides of 2, 10-inch round cake pans (not spring-form].
Pour half melted butter into each pan; sprinkle each evenly with half brown sugar; set aside.
Punch down dough and turn it onto a lightly floured work surface.
Roll it out into an even 18 x 12-inch rectangle, about 1/4-inch thick.
Brush dough with melted butter (see filling ingredients] and sprinkle with filling, leaving a 1/2-inch border on long sides.
Use a rolling pin to embed filling into dough.
Fold long edge of dough over twice and then proceed to roll dough into a tight log.
Use dental floss to slice log into 12, 1 1/2-inch pieces.
Place buns, cut side down, into prepared pans.
Cover with a damp cloth and let rise by 50%, 45 minutes to 1 hour.
Adjust oven rack to middle position and heat oven to 375°.
Bake until bun tops are golden brown, 25 to 30 minutes.
For the syrup, bring honey and butter to simmer over low heat in 2-quart saucepan.
Simmer until thickened slightly, 2 to 3 minutes.
Bring 2 burners to low heat.
As buns come out of oven, pour hot syrup over them and place each pan over a warm burner.
Using oven mitts to hold each pan, shake to distribute syrup and caramelize glaze, 2 to 3 minutes.
Use a thin spatula to separate buns from edge of pans and each other.
Immediately invert buns in each pan onto a rimmed baking sheet.
Cool for 10 minutes and serve.
My Chili


Ingredients:
onion, garlic cloves, chopped tomatoes, red kidney beans, sun-dried tomatoes packed in oil, chili powder, cumin powder, red chili powder, pitted black olives, bottled water, yellow cornmeal, brown sugar

Directions:
Heat the oil in a 5 quart pot and brown the meat on high heat, in small batches until it is all darkly browned (really dark and crisp, but not burnt- be careful] – reserve each batch in a bowl to collect the juices.
Remove final batch of meat and reduce heat to medium-low.
Add onions and garlic and stir fry until onions begin to caramelize – you will notice that the burned pieces of meat will begin to loosen from the bottom of the pan (this is a very good thing].
When onions are fully cooked (not crisp, but caramelized] return the meat and any juices that collected in the bowl, to the pan.
Dump in tomatoes, beans, pureed sundried tomatoes and their oil, spices*, olives and their liquid and then the spring water.
*NOTE*regarding red hot chili powder: I used 3/4 teaspoon, but I like it hotter than not- Please use your discretion with this ingredient.
*NOTE*regarding the McCorkick's chili powder: the McCormick’s chili powder is not hot, but if you are concerned, start with less than my recommended 3 tablespoons and add as you see fit.
Give the chili a good stir and cover pot (crack the lid just a little to allow steam to escape and cook over low heat for about 3 to 4 hours].
Stop by to give the chili an occasional good stir.
After this cooking period, put a little of the sauce in a dish and taste – it is at this time that I decide how much brown sugar to add- I usually add about 1 heaping tablespoon- mix thoroughly.
The cornmeal is the last step – I add this to thicken it a bit, depending on how liquid your chili is at this point, add a little at a time, up to 2 tablespoons and mix thoroughly.
Please note that I do not add salt, as I think the olives and their liquid takes care of this, but you may prefer it saltier, so by all means salt away if that is the case.
Bisquick Tuna Patties


Ingredients:
green onion, Bisquick, pepper, eggs, tuna, butter

Directions:
Stir all ingredients together (except butter].
Melt butter over medium heat.
Shape tuna mixture into patties and fry, turning once.
Banana-Wheat Waffles


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, milk, banana, nutmeg

Directions:
Combine flour, baking powder, nutmeg, and salt in one bowl.
In another bow, beat egg yolks slightly.  Beat in milk, bananas, and oil.
Add egg mixture to flour mixture all at once.  Stir just till combined but still slightly lumpy.
In small bowl, beat egg whites until stiff peaks form.
Gently fold beaten egg whites into flour mixture, leaving a few puffs of egg white.  Do not overmix!
Pour batter onto pre-heated, lightly greased waffle maker.
Bake waffles according to manufacturer's directions.
Serve hot and fresh.  I topped mine with butter and syrup, and they were delicious!
Gingered Scallop, Shrimp & Snow Peas


Ingredients:
olive oil, fresh ginger, garlic, bay scallop, medium shrimp, red bell pepper, onion, sugar, snow peas, soy sauce, fresh cilantro

Directions:
In a large nonstick skillet, heat 1 tablespoon oil over medium high heat.
Add ginger, garlic, scallops & shrimp and sauté just until firm and opaque in the center, 2-3 minutes.
Transfer to a plate.
Cook onions, peppers, sugar and snow peas in 1 tablespoon olive oil till tender crisp.
Add scallops and shrimp back to pan for 2 more minutes.
Season with sesame oil and soy sauce.
Plate over jasmine rice and top with toasted almonds.
Garnish with Cilantro.
Civil War Pound Cake


Ingredients:
butter, sugar, eggs, flour, salt, lemon, rind of, nutmeg, brandy

Directions:
Mix the butter and sugar together well and beat in the eggs.
Sift the  flour and salt together; mix in to the butter mixture until thoroughly  blended.
Add the lemon peel, nutmeg, and brandy, mix well and pour into  two small buttered loaf pans or one large one.
Bake in a moderate oven (350F] for about 1 hour or until cake tests done.
En Fuego Chili Verde


Ingredients:
garlic cloves, epazote, poblano chiles, chicken broth, ground cumin, sea salt, fresh ground pepper

Directions:
Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam.  After 15 minutes remove skins and seeds; chop into small pieces and set aside.
Brown Pork in pan with small amount of oil. Set aside.
Heat onions and garlic in a large (5 qt] Dutch oven until shiny.
Add epazote and jalapenos stir until heated through.
Add pork, cumin, tomatillos and two cups of chicken broth.
Cook covered on low for two hours, adding broth as needed. (Don’t add too much, it will be too thin.
The last 30 minutes, add poblanos.
Salt and pepper to taste.
The longer it cooks on low the better it is.
Serve by itself with warm buttered tortillas or over rice.
Great the next day.
Chocolate Dessert


Ingredients:
flour, pecans, butter, cream cheese, powdered sugar, instant chocolate pudding mix, instant vanilla pudding, milk

Directions:
Combine first three ingredients, mix well., Press into 8X8 baking dish., Bake at 350F for 20 minutes., Cool completely., Meanwhile, beat softened cream cheese with powdered sugar until smooth., Fold in 1/2 the whipped topping., Spread over cooled crust., Combine pudding mixes with milk, mix well., Spread chocolate mixture over cheese layer., Top with remainder of whipped topping., Garnish with grated chocolate, if desired.
Vegan Vegetable Pot Pie


Ingredients:
all-purpose white flour, wheat flour, salt, dried basil, dried oregano, olive oil, warm water, vegetable broth, all-purpose white flour, frozen corn, dried basil, dried oregano, garlic powder, salt, black pepper

Directions:
In a large bowl, combine all of the dried ingredients for the crust.
Stir with a fork while slowly drizzling in the olive oil.
Then, ¼-½ c at a time, pour in the water and knead by hand until you get a firm, moist dough.
Form into a ball, set it in a bowl and chill it in the refrigerator.
While the dough is chilling, preheat the oven to 400 degrees and bring the broth to a boil in a saucepan.
Turn the heat to medium-low and slowly sift in the flour while whisking the broth.
When the last of the flour is in, the broth should be much thicker.
Turn off the heat and set aside.
Take the dough out of the refrigerator and lightly dust the work surface with flour.
Split the dough in half (slightly bigger chunk for the bottom crust].
Roll out the dough until it's 2-3 inches wider than the pie plate.
Lightly coat the plate in oil and dust with flour.
Lay the crust in the plate and make sure it is evenly covering the plate.
Put the frozen vegetables into the pie in an even layer.
Cover with the gravy and sprinkle with the seasonings.
Roll out the rest of the dough and cover the pie.
Trim off the excess crust and seal shut by pressing with a fork all the way around the edge.
Make a few puncture holes in the top of the crust to vent any steam.
Place the pie in the oven for 40 minutes, or until the edges are brown and the top is dry.
Let cool for at least ten to fifteen minutes before cutting.  This will allow the gravy to thicken up a bit.
Cut into the pie and check.  If the gravy is still pretty thin and soupy, let it cool for a while longer.
Key West-Style Baked Grouper
Category: seafood
By kim cooks

You'll enjoy a taste of Key West with this citrus flavored grouper that will make you feel like you are on a romantic, tropical beach.

Ingredients:
½ cup softened butter, plus more for baking dish
4 (8 ounce) fillets grouper
1 teaspoon salt
1 tablespoon lemon pepper, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
¼ cup key lime juice
¼ cup fresh orange juice
12 slices  lime
8  oranges

Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside. Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange. Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 453.7
Fat: 25.5 g
Saturated fat: 15.1 g
Carbohydrates: 11 g
Sugars: 5.5 g
Dietary fiber: 1.7 g
Protein: 45.2 g
Cholesterol: 144.2 mg
Sodium: 1186.8 mg
Easy No-Egg Tiramisu


Ingredients:
ladyfingers, mascarpone, cocoa powder, confectioners' sugar

Directions:
-Mix the mascarpone and confectioner’s sugar until creamy **.
-in a shallow bowl,  combine coffee and liqueur.
-have your ingredients ready to assemble.
-quickly dip ladyfingers (one at a time, right before using] in coffee mixture, and layer them on your pan (in my case, a wine glass]. Layer soaked ladyfinger, mascarpone, a sprinkle of cocoa powder, and repeat. (soak, layer, mascarpone, chocolate, soak….].
-Make it about 5 or 6 layers tall, and finish with a generous sprinkle of chocolate.
-Chill for at least 30 minutes, preferably a couple of hours.
-Garnish with chocolate shavings.
*vanilla wafers or sliced pound cake could work.
** Try adding whipped cream to the mascarpone mix for a fluffier texture.
Fragrant Lamb Chops With Tomatoes and Cinnamon


Ingredients:
olive oil, shoulder lamb chops, salt, fresh ground pepper, onions, garlic cloves, ground cinnamon, tomatoes

Directions:
Heat 1 tablespoons olive oil in a large skillet over medium-high heat.
Season the lamb chops with salt and pepper and add to the skillet, and cook, turning once, until browned on both sides, about 5 minutes.
Transfer chops to a platter.
Add the remaining 1 tablespoons of oil to the skillet and heat.  Add the remaining onions and reduce heat to medium.  Cook, stirring often, until the edges of the onions begin to brown, about 6 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the cinnamon and tomatoes with their juice.
Return the lamb to the skillet and bring the sauce to a simmer.  Reduce heat to medium-low.   Cover and simmer until the lamb chops are almost tender, about 30 minutes.
Uncover and cook until the sauce thickens, about 15 minutes more.
Serve hot.
Marinated Mediterranean Fish Fillets


Ingredients:
olive oil, lemon juice, garlic cloves, fresh coriander leaves, fresh parsley, ground cumin, paprika, fresh ground black pepper, cayenne pepper

Directions:
Combine all marinade ingredients.  Marinade fish fillets for 30 mins or more.
Remove fish from marinade.  Heat oil in non-stick frypan and fry fish until cooked through.
Left over Pork and Black Bean Taco Soup


Ingredients:
dried black beans, water, cooked pork, frozen sweet corn, salsa, onion, tomato paste, mild chili powder, cumin, garlic powder, onion powder, salt, sour cream

Directions:
For dry black beans, rinse and sort. Soak them in 6 cups of water. Simmer on medium for about 1 hour until tender. If using canned beans, place them in the pot with 4-5 cups of water.
Chop onion. Add all remaining ingredients EXCEPT SALT.
Simmer for about 20 minutes and salt to Taste.
Garnish bowl with shredded cheese and sour cream.
Grilled Salmon Fillets with a Lemon, Tarragon, and Garlic Sauce
Category: main-dish
By Austin Geraldson

This is perfect for summer grilling, especially if you want something different than the same old same old.

Ingredients:
4 (4 ounce) fillets salmon
salt and ground black pepper to taste
2 tablespoons olive oil
½ cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon finely grated lemon zest
2 tablespoons chopped fresh tarragon
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Prepare a grill for high heat. Season the salmon fillets with salt and pepper and drizzle with olive oil. Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside. Lightly oil the grill grate. Cook the salmon on the grill until the fish flakes easily with a fork, 5 to 10 minutes. Place on a serving plate and top with the prepared sauce.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 512.3
Fat: 46.2 g
Saturated fat: 7.3 g
Carbohydrates: 4.3 g
Sugars: 0.5 g
Dietary fiber: 0.3 g
Protein: 19.9 g
Cholesterol: 65.4 mg
Sodium: 543.5 mg
Tortilla Espanola (Spanish Tortilla)
Category: appetizers-and-snacks
By sjmoraes

Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain.

Ingredients:
½ cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2  onions, sliced into rings
6  eggs
1  roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

Directions:
Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking. Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Prep time: 35 mins
Cook time: 45 mins
Total time: 2 hrs 20 mins
Yields: 1 tortilla

Calories: 476.6
Fat: 32.3 g
Saturated fat: 6.5 g
Carbohydrates: 35.8 g
Sugars: 5.3 g
Dietary fiber: 3.9 g
Protein: 12.5 g
Cholesterol: 198.5 mg
Sodium: 449.1 mg
Clare’s Winter Vegetable Cobbler


Ingredients:
leeks, carrots, parsnips, sage sprigs, coarse grain mustard, self-raising flour, salt, cayenne, butter, cheddar cheese, egg, milk

Directions:
Pre-heat the oven to 200C/400F/Gas 6. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 30 minutes until nicely browned.
Meanwhile, place the flour, salt, cayenne, butter and three quarters of the cheese in a food processor and whiz until well blended. Beat together the egg and 2 tablespoons of the milk then add to the food processor. Pulse to form a smooth, soft dough.
Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of the hand. Brush the tops of the cobbles with the remaining milk, then scatter over the reserved cheese.
Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown. Serve immediately.
Hearty Multigrain Bread
Category: bread
By Anonymous

This  bread is a solid textured loaf appropriate for sandwiches, spreads or eating with a meal.  It has two kinds of grains and three kinds of seeds in it.  It is solid and hardy; yet light and sweet.

Ingredients:
¾ cup water
1 tablespoon butter, softened
1 teaspoon salt
2 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon flax seeds
1 tablespoon millet
1 tablespoon quinoa
1 cup bread flour
1 cup whole wheat flour
1 tablespoon dry milk powder
¼ cup packed brown sugar
1 ½ tablespoons bread machine yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.

Prep time: 5 mins
Cook time: 2 hrs 55 mins
Total time: 3 hrs
Yields: 1 - 1 1/2 pound loaf

Calories: 123.7
Fat: 2.3 g
Saturated fat: 0.8 g
Carbohydrates: 22.6 g
Sugars: 4.9 g
Dietary fiber: 2.3 g
Protein: 4.1 g
Cholesterol: 2.7 mg
Sodium: 207.1 mg
Rosemary Buttermilk Muffins


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, onions, dried rosemary, butter, buttermilk, parmesan cheese

Directions:
Preheat oven to 400F degrees (200c].
Spray 12 muffin cups.
In a large bowl, sift together flour, sugar, baking powder, baking soda, salt Stir in crushed rosemary.
Make a well in center of dry ingrediants; set aside.
In a medium bowl, whisk melted butter with the buttermilk and grated onion; beat thoroughly.
Pour into well of dry ingredients, stirring only until the flour is moistened.
Spoon batter into muffins cups.
Sprinkle tops with cheese.
Bake 15 minutes or until tops are golden brown.
Cool on wire rack.
Serve warm.
Baked Eggs in Avocado with Bacon
Category: breakfast-and-brunch
By Farmland

If you like avocado, you'll love this great new recipe idea featuring three of our favorite things – bacon, avocado, and eggs.

Ingredients:
Cooking spray
1  avocado, halved and pitted
2  eggs
Kosher salt and freshly cracked pepper, to taste
2 slices Pure Farmland® Uncured Bacon, cooked, crumbled
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh chives
Smoked paprika, for garnish
½ teaspoon Hot sauce of choice, for garnish

Directions:
Preheat oven to 425 degrees F. Spray baking sheet or glass baking pan with cooking spray. Scoop about an additional 1 to 2 tablespoons out of avocados to create a well for eggs. Place avocados flesh-side up on prepared baking sheet or glass pan. Gently crack 1 egg into each avocado well, making sure to keep yolk intact. Season with salt and pepper. Bake for 15 to 18 minutes, or until eggs are desired temperature. Top with crumbled bacon, Parmesan cheese, and chopped chives. Garnish with paprika and hot sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 305.8
Fat: 25.1 g
Saturated fat: 4.6 g
Carbohydrates: 9.7 g
Sugars: 1.2 g
Dietary fiber: 7 g
Protein: 10.4 g
Cholesterol: 200.3 mg
Sodium: 384.5 mg
Bread Pudding I
Category: desserts
By BUCHKO

A no frills bread pudding. This is a recipe my mom always made and we all really enjoyed it.

Ingredients:
10 slices white bread, cut into cubes
¼ cup margarine, melted
½ cup raisins
1 teaspoon ground cinnamon
6  eggs
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 cups hot milk
1 pinch ground nutmeg

Directions:
Heat oven to 375 degrees F(190 degrees C) In a large bowl, combine bread cubes, melted margarine, raisins, and cinnamon; mix well, and transfer to a 2 quart baking dish. Use the same bowl to beat the eggs. Stir in sugar, vanilla, and salt until sugar is dissolved. Slowly whisk in the hot milk. Pour egg mixture over bread cubes, sprinkle with nutmeg, and set aside to soak for 5 minutes. Bake in preheated oven for 25 to 30 minutes, or until a knife inserted into the center comes out clean.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 - 2 quart baking dish

Calories: 336.7
Fat: 12.3 g
Saturated fat: 3.6 g
Carbohydrates: 46.8 g
Sugars: 30.3 g
Dietary fiber: 1.3 g
Protein: 10.5 g
Cholesterol: 146.8 mg
Sodium: 515 mg
Richy & Gooey Black Bottom Cupcakes


Ingredients:
cream cheese, egg, sugar, salt, chocolate chips, flour, sugar, baking soda, salt, water, apple cider vinegar, vanilla

Directions:
Preheat the oven to 350 degrees.
Place cupcake cups into miniature cupcake pans.
Make the topping:  Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth.  Stir in the chocolate chips.
Make the cupcake batter:  Sift together the dry ingredients:  flour, sugar, cocoa, baking soda and salt.  Add the liquid ingredients:  water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed.  (The batter may be a little thin.].
Fill small cupcake cups about halfway (or a little more] with the chocolate batter.  Drop a scant teaspoon of the cream cheese mixture on top.
Bake for approximately 20 minutes.  Makes 4 dozen.
(tip:  use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.].