xiaoxl/recipe_data huggingface dataset:
Apple Dumpling Pudding (1943)


Ingredients:
all-purpose flour, sugar, baking powder, salt, butter, egg, milk, applesauce, cinnamon, lemon juice

Directions:
Sift flour, measure, and resift with sugar, baking powder, and salt, into mixing bowl.
Add butter and mix with finger tips.
Combine beaten egg and milk and pour into dry ingredients; beat until thoroughly mixed.
Heat the applesauce, combine with cinnamon and lemon juice, and pour into a large baking dish (10x6.5x2 inches].
Drop batter by tablespoonfuls onto the hot applesauce. Cover and bake in a hot oven (450 degrees] for 25 to 30 minutes, until crust is golden brown.
Serve with cream or top milk.
Smashing Bean Dip of a Different Sort!


Ingredients:
butter beans, walnuts, olive oil, lemon juice, garlic cloves, curry powder

Directions:
In a small skillet saute the curry powder in 1 T olive oil until fragrant. (I use Extra Virgin].
In a Food Processor combine curry mixture with all the ingredients and process until almost smooth.
Serve on slices of Yellow Summer Squash.
Sprinkle with additional Curry powder and some Sea Salt.
Coffee-Braised  Roast W/ Caramelized Onions & Serrano Gravy


Ingredients:
top round roast, coarse sea salt, fresh coarse ground black pepper, olive oil, onions, garlic cloves, fresh thyme, brewed coffee, red wine vinegar, cornstarch, water

Directions:
Season roast with salt and pepper.
Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
Add onion mixture to crock pot.
Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
Pour liquid from crock pot into medium saucepan skim fat from top.
Bring liquid to boil over medium heat.
Mix cornstarch in water & add to boiling liquid.  Cook, stirring with whisk 1 minute till sauce thickens into gravy.
Add black pepper and remove serrano peppers. Carve roast and serve with gravy.
Grilled Swiss Cheese and Apples Sandwiches


Ingredients:
butter, granny smith apple, swiss cheese, apple butter

Directions:
Heat a large skillet to medium-high.
Spread butter on 6 slices of bread. Add 3 slices of bread to skillet, butter side down.
If using apple butter, dollop a spoonful on the skillet bread and spread around. Add slices of apples to bread and top with a slice of cheese. Add remaining bread, butter side up.
Fry until underside is dark, golden brown, then flip over and cook until cheese is melted.
Tater Tots


Ingredients:
russet potatoes, kosher salt, cracked black pepper, egg, all-purpose flour, basil, garlic powder, canola oil

Directions:
Peel the potatoes and place in a large pot of cold water. Bring to a boil, and cook potatoes for 6 minutes. Immediately drain potatoes and allow to cool.
Using a box grater, shred all potatoes into a large bowl. Use a kitchen town or cheese cloth to squeeze any excess moisture out of the potatoes. NOTE: russet potatotes shouldn't need this since they're relatively dry.
Beat egg separately and add to the potatoes. Add remaining ingredients (except for the oil] to the bowl and blend thoroughly.
Use an ice cream scoop to form the mixture into roughly a ball shape. Prep them on a plate to have them ready to cook. Carefully place the tots in oil heated to 350-375 degrees, making sure not to crowd the cooking vessel. Cook for about 4 minutes or until golden brown.
Place newly-cooked tots on a paper towel; using a baking sheet with a paper towel is a good way to do this. Sprinkle with salt while still hot. Eat as-is or serve with ketchup or other dipping sauce.
Star Fruit Bread.


Ingredients:
star fruit, sugar, milk, egg, whole wheat flour, white flour, salt, baking powder, baking soda, ginger, cinnamon, raisins

Directions:
Preheat the oven to 350 F and oil or spray one large (9 X5X3-inch] loaf pan.
In a large mixing bowl, combine the puree, sugar, milk, and egg.
In another bowl, combine the remaining dry ingredients and mix well. Slowly add the dry ingredients to the wet, and stir just until all the flour is moistened. Do not over-stir.
Pour into the prepared loaf pan(s] and bake until a toothpick inserted in the middle comes out clean, about 35-40 minutes.
Note: If using a black non-stick baking tin reduce the heat to 325.
Remove from the oven and allow to cool completely before serving.
Honey-Glazed Chicken Breasts With Rosemary and Toasted Almonds


Ingredients:
onion, celery rib, carrot, fresh parsley, salt, pepper, dried rosemary, bay leaf, chicken broth, water, chicken breasts, honey

Directions:
Same day as serving or *day ahead:
Toast almonds in broiler 30 seconds-1 minute, watch carefully so you don't burn them! Cool, transfer to covered container.
In 6-quart pot or dutch oven, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, broth and water.
Bring to a boil, add chicken breasts and cover.
Simmer 30 minutes or til chicken is tender.
Remove from heat and cool slightly.
Use now, or refrigerate overnight.
Now or next day:
Remove pot from fridge and place over low heat.
Cook til chicken is heated through, about 10 minutes, covered.
Remove chicken from broth and place skin-side up in large, shallow baking dish or pan.
Spoon 1 cup of broth into pan.
Strain remaining broth and save for another use.(Discarding veggies.].
Using a pastry brush, brush chicken with half of the honey.
Broil 4" from heat source for 2 minutes.
Brush again with a little more honey and broil 1-2 minutes longer.
Brush with remaining honey and broil til chicken is glazed and golden brown.
Remove from broiler and arrange chicken on heated platter.
Sprinkle with toasted sliced almonds and garnsh with crisp watercress and small clumps of grapes if desired.
Serve immediately.
Serves 4-8.
Spicy Garlic Buttermilk Battered Fried Chicken Strips


Ingredients:
boneless skinless chicken breasts, buttermilk, garlic cloves, all-purpose flour, dried oregano, garlic powder, paprika, cayenne pepper, salt, fresh ground pepper

Directions:
In a deep bowl mix together buttermilk, pepper sauce, and mashed garlic.
Cut chicken breasts in half lengthwise so that they are in strips roughly 1 inch wide and 4-7 inches long.
Add chicken to buttermilk, pepper, garlic mix and stir so that chicken is well coated. Cover the bowl and marinate in the refrigerator several hours or overnight.
Remove chicken from refrigerator about 1/2 hour before cooking.
In a shallow dish mix together the all purpose flour, oregano, garlic powder, paprika, cayenne, salt, and ground pepper.  Exact amounts of spices can be adjusted to personal tastes.
Remove chicken from buttermilk mixture one piece at a time shake off excess liquid and then toss into flour mixture to coat. Place each piece on a clean dry baking pan.  When all pieces are coated, dip each piece, one at a time again, into buttermilk and toss again in flour mixture, remove and set in back into baking pan.
Pour about 1 1/2 inches of vegetable oil (canola, corn, peanut, etc.] into a heavy skillet or use a deep fryer filled with oil (as per fryer specifications], and heat oil to 360 degrees.
Carefully drop pieces of chicken a few at a time into hot oil and cook about 3-4 minutes until pieces are golden brown.  Do not add too many pieces at one time or the oil temperature will drop too low.
Remove chicken from hot oil and place on clean paper towels to drain.  These serve immediately or allow to cool to room temperature.
For extra spicy chicken increase amount of cayenne pepper in flour mixture.
Cherry Chocolate Cake
Category: desserts
By Ginger McKenney

Very moist and rich. A favorite of my two grown sons. It keeps very well.

Ingredients:
½ cup butter
1 ½ cups white sugar
2  eggs
1 teaspoon almond extract
½ cup unsweetened cocoa powder
1 ¾ cups cake flour
1 ¼ teaspoons baking soda
1 teaspoon salt
1 (21 ounce) can cherry pie filling

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch baking pan. Cream the butter with sugar until light and fluffy. Mix in the eggs and almond extract and beat well. Add the cocoa powder and mix until well combined. By hand, stir the cake flour, baking soda and salt together. Add flour mixture to the butter mixture and mix until just combined. Stir in the cherry pie filling. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the middle comes out clean. Cool and frost with Chocolate Buttercream.

Yields: 1 -9x13 inch cake

Calories: 159.2
Fat: 4.6 g
Saturated fat: 2.7 g
Carbohydrates: 28.6 g
Sugars: 12.6 g
Dietary fiber: 0.9 g
Protein: 1.9 g
Cholesterol: 25.7 mg
Sodium: 200.6 mg
Raw Veggie Soup


Ingredients:
carrots, fresh tomatoes, cucumbers, green peppers, celery, onion, garlic cloves, tomato juice, red wine vinegar, salt, lemon juice, dried oregano, dried basil, crouton

Directions:
Combine all ingredients., Cover and chill at least 2 hours for flavors to blend., Serve topped with croutons.
Lavender-Honey Ice Cream


Ingredients:
sugar, salt, milk

Directions:
Beat the egg yolks stiff with the sugar and salt., Add the milk in a slow, steady stream. Stir in the honey., Cook the mixture lightly., Cool. Chill. Freeze. Garnish.
Homemade Baking Powder Recipe
Category: uncategorized
By Cindy L Warriner

My mom came to visit one summer, and we decided to bake cookies. Since I had just moved into my new home, I could not find any baking powder. My mom saved the day when she said 'We just have to make our own!'

Ingredients:
2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon cornstarch  (Optional)

Directions:
Mix cream of tartar with baking soda in a small bowl. To store, whisk cornstarch into mixture and keep in an air-tight container.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 teaspoons

Calories: 4.3
Carbohydrates: 1 g
Sodium: 210.3 mg
Stuffed Potatoes


Ingredients:
baking potatoes, broccoli, salt, olive oil, soymilk, parmesan cheese

Directions:
Scrub the potatoes and make shallow cuts around their middles to make it easier to cut them in half after baking. Bake the potatoes at 400 degrees until soft, usually 1 hour, depending on size of potatoes.
Meanwhile, cut the ends from the stalks of broccoli and peel some of the outer skin off to make the stems more edible. Steam the broccoli until crunchy-tender and bright green. Drain and chop fine.
Cut potatoes in half and scoop out the insides into a bowl. Add the salt, olive oil and just enough rice or soy milk to allow you to mash the potatoes into a smooth paste. Add the Parmesan cheese and the chopped broccoli and mix well.
Pile the mixture back into the potato shells, arrange on a baking dish and heat them to desired temperature.
SU-NO-MO-NO SALAD


Ingredients:
white sugar, vinegar, soy sauce, salt, harusame noodles, English cucumber, carrot, egg, ham, ginger, Dijon mustard

Directions:
Put sugar, vinegars, soy sauce and salt in a saucepan and bring to a boil.
Do not stir until it boils.
If you choose to use some ginger or the mustard add it now.
Cool the dressing (You can make the dressing ahead of time but it is important that you keep it in a closed container so it does not go flat] Boil the Harusame for 3-4 minutes.
(Have the water boiling before adding the Harusame] The Harusame is cooked when there are no white streaks when you pick it up with chopsticks.
Do not overcook and cook it just before you wish to serve the salad allowing time to cool.
Cool the Harusame in cold water.
Slice the cucumber thinly Grate the carrot Mix Harusame, carrot and cucumber with the dressing Decorate with chopped egg and the ham if you wish to do so.
Delicious Chocolate, Apple, Walnuts Pie


Ingredients:
eggs, sugar, milk, bittersweet chocolate, butter, vanilla, apples, walnuts

Directions:
Preheat oven to 180°C (350º]  (heat and timing are basing it on convection oven].
Prick pie crust and par- bake for 5 minutes.
Beat eggs well.
Add sugar and beat again.
Add milk, vanilla, chocolate and butter and mix well again.
Pour apple, walnuts and finally the chocolate mix into pie crust.
Bake at 180°C (350º] for 30-35 minutes or until pie begins to crack on top.
Crowd-Size Minestrone


Ingredients:
garlic cloves, onion, chicken broth, water, tomato juice, dry red wine, water, dried basil leaves, salt, dried oregano leaves, pepper, green cabbage, zucchini, carrots, celery, diced tomatoes, frozen chopped spinach, parmesan cheese

Directions:
Heat oil in 8-quart Dutch oven over medium heat.  Cook garlic and onion in oil about 2 minutes, stirring occasionally, until onion is tender.
Stir in remaining ingredients except cheese.  Heat to boiling; reduce heat.  Cover and simmer 1 hour.  Serve with cheese.
To Refrigerate:
Refrigerate tightly covered no longer than 48 hours.
To Reheat From Refrigerator:
Cover and heat soup to boiling in 8-quart Dutch oven over medium heat, stirring occasionally.
Ham and Stuffing Bake


Ingredients:
herb seasoned stuffing mix, Crisco shortening, water, milk, low-sodium ham, canned peas, American cheese, mushrooms, onion

Directions:
Preheat oven to 425 degrees, In a bowl, combine the stuffing mix, melted shortening, and water; set aside 1/2 cup of the mixture for the topping.
Press remaining crumbs into a 9 inch pie plate. I use Pyrex. *Mixture will barely cover.
In a saucepan, combine the soup and milk; add ham, peas, cheese, mushrooms, and onion.
Heat through.
Turn into the crumb shell. Place on foil-lined cookie sheet.
Sprinkle with the reserved 1/2 cup crumb mixture.
Bake at 425 degrees for 10 minutes.
Greek Yogurt Chocolate Cake
Category: desserts
By Kate Griffin

This Greek yogurt cake is a chocolaty, low-fat alternative to a cake with butter!

Ingredients:
1 ¾ cups self-rising flour
1 cup unsweetened cocoa powder
⅛ teaspoon salt
2 cups white sugar
1 cup water
2  eggs
¼ cup vanilla Greek yogurt
2 teaspoons vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer. Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 double-layered 9-inch cake

Calories: 226.8
Fat: 2.1 g
Saturated fat: 1 g
Carbohydrates: 51 g
Sugars: 33.7 g
Dietary fiber: 2.9 g
Protein: 4.5 g
Cholesterol: 31.4 mg
Sodium: 270.6 mg
Blonde Brownies II
Category: desserts
By Mellan

A lighter version of brownies.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon salt
⅔ cup butter
2 cups packed light brown sugar
2  eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 cup chopped walnuts  (Optional)

Directions:
Melt butter or margarine.  Add sugar and mix well. Cool. Add eggs and vanilla, blend well.   Add the rest of the ingredients except the chocolate chips. Put into a greased 9 x 13 inch pan.  Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes.   Cool and cut into bars.

Yields: 2 dozen

Calories: 452.6
Fat: 21.9 g
Saturated fat: 9.9 g
Carbohydrates: 62.6 g
Sugars: 43.9 g
Dietary fiber: 2.1 g
Protein: 5.4 g
Cholesterol: 58.1 mg
Sodium: 357.5 mg
Extreme Veggie Scrambled Eggs
Category: breakfast-and-brunch
By EIORE

A variety of veggies combined with eggs make a great start to the day.

Ingredients:
¼ cup olive oil
¼ cup sliced fresh mushrooms
¼ cup chopped onions
¼ cup chopped green bell peppers
6  eggs
¼ cup milk
¼ cup chopped fresh tomato
¼ cup shredded Cheddar cheese

Directions:
Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions and peppers; saute until onions are transparent. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. When eggs are almost done, mix in cheese.  Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 181.6
Fat: 15.8 g
Saturated fat: 3.9 g
Carbohydrates: 2.4 g
Sugars: 1.6 g
Dietary fiber: 0.3 g
Protein: 8.1 g
Cholesterol: 191.8 mg
Sodium: 159.1 mg
Chicken Parmesian


Ingredients:
boneless skinless chicken breasts, parmesan cheese, whole tomato, tomato paste, garlic cloves, salt, spaghetti noodles, eggs, mozzarella cheese, mozzarella cheese

Directions:
Preheat oven to 450°F.
Combine tomatoes, tomato paste, minced garlic, salt and Italian seasoning in a food processor until fully blended.  Place in a 2 quart saucepan and bring to a boil.  Lower heat and simmer for 30 minutes.
Combine bread crumbs and parmesian cheese.  Pound each chicken breast until thin.  Dredge breasts in egg and coat in bread crumbs.  Fry each breast until golden on each side.  Place chicken on a baking sheet and place it in the oven for 15 minutes or until done through.
Cook spaghetti according to the directions on the package.
When breasts are done, remove from oven and cover with cheese.  Sprinkle with parmesian cheese.  Place breasts in broiler until cheese is melted and slightly browned.
Place a bed of spaghetti on four plates.  Cover with the tomato sauce.  Place chicken on spaghetti and serve.
Old Fashioned Family Pie


Ingredients:
onion, ground beef, plain flour, water, puff pastry

Directions:
Cook beef and onion in a large sauceppan until the meat is browned and the onion softened.
Add the whole tin of mushrooms juice and all, stir well.
Mix gravy powder and the flour into a smooth paste with the water.
Add to meat and stir until its thickened (use your judgement here, if you like a little more gravy add a small bit of water].
Grease a 20cm pie plate and cover base and sides with puff pastry.
Spoon in meat filling and press down firmly.
Cover in pastry, trim edge and press together with a fork to make a decorative edge.
Pierce with a fork a couple of times or I like to cut a v in the top flipping it over to make a little triangular hole.
Lightly brush with milk and decorate with excess pastry if desired.
Cook in a preheated oven at 200 degrees for 25 minutes or until golden brown.
I have also used fresh mushrooms in this, add them after you brown  the meat, you may need to add a little more water if you use fresh mushies, again, use your judgement.
Deviled Ham Sandwich
Category: main-dish
By Underwood

Devilicious and delicious way to enjoy your favorite Underwood® spread on a sandwich.

Ingredients:
2 (4.5 ounce) cans Underwood® Deviled Ham Spread
4 ounces cream cheese
1 tablespoon chopped onion
4 teaspoons pimento cheese spread
3 tablespoons B&G® Sweet Relish
1 teaspoon mustard
16 slices bread

Directions:
In a small bowl, combine all ingredients except bread; chill. Spread 8 slices of bread with 1/4 cup mixture each. Top with remaining bread.

Prep time: 5 mins
Total time: 35 mins
Yields: 8 sandwiches

Calories: 280.9
Fat: 14.6 g
Saturated fat: 6.5 g
Carbohydrates: 27.7 g
Sugars: 3.5 g
Dietary fiber: 1.2 g
Protein: 9.4 g
Cholesterol: 33.2 mg
Sodium: 674.8 mg
Tofu Bites


Ingredients:
tofu, low sodium soy sauce, rice vinegar

Directions:
Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels, and let stand 5 minutes, pressing occasionally.
Heat oils in a large nonstick skillet over medium-high heat. Add tofu; sauté 7 minutes or until browned.
Place in a bowl. Drizzle with soy sauce and vinegar; toss gently to coat. Cover and chill at least 1 hour, stirring occasionally.
Sticky Bun French Toast


Ingredients:
eggs, half-and-half, milk, cinnamon, nutmeg, vanilla, butter, brown sugar, light corn syrup, pecans

Directions:
"Grease a 9x13 inch glass baking dish ( I use an large oval glass baking dish].  Slice bread and place one even layer into dish, squeezing bread in if necessary; set aside.  In a large bowl whisk together the eggs, half and half, milk, cinnamon, nutmeg and vanilla till well combined.  Pour mixture evenly over the bread.  Cover baking dish with plastic wrap and chill overnight.  In morning remove baking dish from refrigerator and uncover.  In a small pan melt butter.  Add brown sugar, corn syrup and pecans (if using].  When all has melted and combined take off heat and evenly pour caramel topping over the soaked bread.  Bake uncovered in a 350 degree oven about 45 minutes, or until puffed, bubbly and golden brown. Let sit 10-15 minutes before serving. ( I like to keep a cookie sheet or a piece of tin foil under the baking dish while cooking because once in a while this likes to bubble over on you]. Also if you would like it to be extra sticky and gooey double the recipe for the caramel topping."
Double Pumpkin-Beer Bread
Category: breakfast-and-brunch
By sheerblonde05

Doubling the pumpkin by adding pumpkin beer puts a little twist on your typical pumpkin bread recipe. Pumpkin beer and chia seed create an incredibly moist and flavorful bread. It is always fun to explain what's hidden inside too! Chia seed gives a boost of added nutrients, while the leftover beer is great for sipping while you bake! The perfect fall-infused bread!

Ingredients:
1 ¾ cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
1 cup white sugar
⅓ cup canola oil
2  large eggs
1  egg white
⅓ cup pumpkin beer
½ (15 ounce) can pumpkin puree
¼ cup chia seeds
¼ cup water
¼ cup chopped walnuts  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. Combine flour, salt, baking soda, cinnamon, pumpkin pie spice, and nutmeg in a bowl; set aside. Beat the sugar, canola oil, whole eggs, egg white, pumpkin beer, and pumpkin puree together in a large bowl until smooth. Combine chia seeds and water in a small bowl, then whisk in the chia seed mixture into the pumpkin mixture until smooth and well-blended. Gradually stir in the flour mixture into the pumpkin mixture. Mix until smooth. Pour batter into the prepared loaf pan, and layer the chopped walnuts on top. Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 50 mins
Total time: 2 hrs 5 mins
Yields: 1 9x5-inch loaf

Calories: 218.3
Fat: 9.1 g
Saturated fat: 1 g
Carbohydrates: 31.7 g
Sugars: 17.7 g
Dietary fiber: 2.9 g
Protein: 4.4 g
Cholesterol: 31 mg
Sodium: 358.9 mg
Oven Baked Fajitas


Ingredients:
boneless skinless chicken breast, chili powder, cumin, garlic powder, dried oregano, seasoning salt, diced tomatoes with green chilies, onion, red bell pepper, green bell pepper

Directions:
Preheat the oven to 400. Place chicken strips in a greased 9 x 13 baking dish. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano and salt. Drizzle the spice mixture over the chicken and stir to coat. Next add the tomatoes, peppers and onions to the dish and stir to combine. Bake uncovered for 20-25 minutes or until chicken is cooked through and veggies are tender. Serve in fajitas shells with lettuce, cheese and salsa.
Serve in shells with lettuce, cheese and salsa.