xiaoxl/recipe_data huggingface dataset:
Raspberry Crème Brûlée Tartlets


Ingredients:
unbleached all-purpose flour, sugar, salt, unsalted butter, crystallized ginger, white chocolate, vanilla extract, sugar, fresh raspberry

Directions:
For crusts:
Blend flour, sugar and salt in processor. Add butter and ginger and pulse until mixture resembles coarse meal. Drizzle in ice water and process until clumps form. Gather dough into ball and divide into 2 pieces. Flatten each into disk and wrap in plastic. Chill until firm, about 1 hour. (Can be made 1 day ahead. Keep refrigerated.].
Roll out each dough disk between two pieces of plastic wrap to 6-inch round. Gently press each into two 4 1/2-inch tartlet pans.  Fold overhang in to form double-thick sides. Poke bottom of crusts a couple times with fork. Freeze 15 minutes.
Preheat oven to 375°F Bake crusts until golden, about 25 minutes, piercing with fork if crusts bubble. Transfer to cooling rack. Immediately spoon 1/2 tablespoon preserves over bottom of each crust. Cool completely. Reduce oven temperature to 350°F.
For custard:
Bring cream to simmer in heavy medium saucepan. Remove from heat, add white chocolate and whisk until melted. Whisk yolks and vanilla in medium bowl. Slowly whisk cream mixture into yolks to blend well. Pour custard into both crusts. Bake until center is set, about 20 minutes. Cool on rack. Chill several hours or overnight.
Sprinkle each tartlet with 1 teaspoon sugar. Using a kitchen torch slowly heat the sugar moving the torch in small circles until sugar melts and browns, being careful not to burn the crusts. Refrigerate tartlets until cold, at least 1 hour and up to 3 hours. Arrange fresh raspberries around edge of tartlets and serve.
Salade Lyonnaise


Ingredients:
endive, pancetta, shallots, garlic clove, white vinegar, sherry wine vinegar, Dijon mustard, sea salt, black pepper, eggs, chives

Directions:
In a cold saucepan, add bacon and turn the heat to medium; cook until crispy, about 8 to 10 minutes. Turn off the heat and remove with a slotted spoon to a plate lined with paper towels; set aside.
Add shallots and garlic; sauté for 30 seconds. Drain bacon fat and shallot/garlic mixture into a fine sieve sitting over a measuring cup. Transfer the shallot-garlic mix to a bowl and set aside to cool off a little.
In a medium pot, add water and bring to a boil; add white vinegar.
Meanwhile in a salad bowl, add frisée lettuce and bacon pieces; toss to combine.
Make vinaigrette; add sherry vinegar and Dijon mustard to the shallot-garlic mixture; whisk until combined. Slowly emulsify extra virgin olive oil and 1 tablespoons bacon fat by pouring it in a little at a time – if you go too fast, it will separate; season with salt and pepper.
Pour in half of the dressing over the salad mixture and toss to mix. Add more dressing if desired; spoon salad in serving bowls and set aside.
Reduce water to medium and stir it to create a vortex (prevents white from spreading out]. Crack each egg into individual ramekin and carefully drop each egg into water. Poach 2 at a time for 2 to 2 ½ minutes.
Using a slotted spoon, remove eggs and place on top of the frisée. Sprinkle on smoked paprika and chopped chives. Serve immediately with a few crostini. Serves 2.
Ray & Jenny's Pumpkin Cheesecake


Ingredients:
cream cheese, eggs, heavy whipping cream, pumpkin puree, vanilla, light brown sugar, all-purpose flour, salt, cinnamon, nutmeg

Directions:
Preheat oven to 350°F.
In large bowl, mix together all of the above ingredients and mix well until evenly blended together.
Pour the mixture evenly into the two pie crusts (don't overfill, centers will rise in the oven].
Place cheesecakes on baking sheet and bake in oven for 1 hour 15 minutes.
Remove from the oven.
Use a knife to loosen the sides of the pie crusts from their pans (this will help prevent the cheesecakes from splitting down the middle].
Cool the cheesecakes to room temperature.
8Once cooled, place cheesecakes into the refrigerator.
Make the cheesecakes up to 2 weeks in advance, they taste better with time!  Enjoy -- .
Edenton Tea Party Cakes


Ingredients:
flour, vanilla, baking soda, brown sugar, salt, eggs, butter

Directions:
Sift together flour, baking soda and salt. Set aside.
Mix butter and vanilla until soft, then add the sugar, a little at a time, while continuing to cream the mixture.
Beat in eggs, one at a time, then stir in flour mixture until mixed thoroughly.
Divide dough in half, wrap in wax paper and chill for several hours.
Roll out and cut with a cookie cutter.
Bake on a greased cookie sheet at 400°F for 5-8 minutes.
Fiesta Taco Sauce


Ingredients:
tomato sauce, onion, dried oregano, garlic, crushed tomatoes, kosher salt

Directions:
In large bowl, combine all ingredients.
In blender, puree until desired consistency. Refrigerate for 1 hour before serving.
No-Bake Cheesecake with Sour Cream
Category: desserts
By Kerri Brogen

This no-bake cheesecake with sour cream is very simple and easy. When a dessert is needed quickly, this one is quick to make. Everyone seems to like it. It doesn't matter whether I provide toppings or keep it plain. This one is a success at my house and church gatherings.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
⅓ cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared graham cracker crust

Directions:
Mix cream cheese, sour cream, sugar, and vanilla extract together in a bowl. Fold in whipped topping. Spread into graham cracker crust. Refrigerate for at least 30 minutes before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 1 9-inch cheesecake

Calories: 417.7
Fat: 27.8 g
Saturated fat: 16.1 g
Carbohydrates: 36.1 g
Sugars: 23.1 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 43.3 mg
Sodium: 268.6 mg
Instant Oatmeal Mini Cakes


Ingredients:
baking powder, salt, ground cinnamon, brown sugar, applesauce, butter, sweetened condensed milk, hot water

Directions:
Preheat Oven for 350 Degrees!
Remember to mix all DRY ingredients together first then add the WET Ingredients next and mix well.
Make sure you spray your cupcake pan well!
Fill each cup 3/4 of the way.
Bake for 22 Minutes.
This Recipe makes around 24 Mini Cakes.
HOPE YOU ENJOY!  : ].
Killer Fudge Cake


Ingredients:
unsalted butter, eggs, sugar, salt, vanilla extract, all-purpose flour, sugar, instant coffee powder, heavy cream, unsalted butter, vanilla extract, pecans, walnuts

Directions:
TO MAKE THE CAKE:  In the top of a double boiler, over hot water, melt 6 oz. of the butter with the 6 oz of the unsweetened chocolate.  When this is melted, remove it from the heat and transfer the mixture to a mixing bowl to cool to room temperature.  While the chocolate and butter are cooling, lightly butter the bottoms of two 9-inch round cake pans and line the bottoms with parchment paper.
Preheat the oven to 350°F  When the chocolate is cool, add the eggs, sugar, salt and vanilla and whisk together until well combined.  Stir in the flour and pour the batter into the prepared baking pans and bake for 35 minutes or until a toothpick, when inserted in the middle comes out clean.  Remove the cakes from the oven and cool them in the pans for 30 minutes.  With a knife, loosen the edges of each of the cakes from the pans and turn them out onto a cake rack to cool completely.
TO MAKE THE ICING:  While the cake is baking, prepare the icing.  In a small saucepan, combine the sugar, instant coffee and heavy cream.  Bring this to a boil, and boil gently for 6 minutes.  Remove from the heat and add the unsweetened chocolate.  After the chocolate has melted, add the butter and vanilla and cool to room temperature.
TO PUT THE CAKE TOGETHER:  Set one of the cakes, top side up, on a plate and cover with a bit of the icing.  Set the second layer upside down so the bottom is facing up and ice the top and sides.  Pat the chopped nuts onto the sides of the cake, and center some in the middle of the top layer.
Refrigerate the remaining icing until firm.  Transfer the icing to a piping bag fitted with a rosette tip and pipe rosettes around the edges.  Store the cake in the refrigerator, but bring it back to room temperature before serving.
Dreamy Creamy Hot Chocolate (Paula Deen)


Ingredients:
sweetened condensed milk, vanilla extract, salt, hot water, mini marshmallows

Directions:
In a large saucepan, combine sweetened condensed milk, cocoa, vanilla, and salt; mix well.
Over medium heat, slowly stir in water; heat through, stirring occasionally.  DO NOT BOIL!
Top with marshmallows if desired.
Can be store in refrigerator up to 5 days.  Mix well and reheat before serving.
Sapa Sui ( Samoan Chop Sui)


Ingredients:
chicken broth, onion, soy sauce, bok choy, corned beef

Directions:
Cook bean thread in broth 3-4 minutes. Turn off heat and set aside until soft enough to cut with scissors.
Saute onions in oil until tender. Add corned beef, cook thoroughly.
Add bok choy, mix well; then add cut bean thread mixture.
Add soy sauce to taste.
Cindy's Awesome Clam Chowder
Category: soups-stews-and-chili
By Cindy in Pensacola

A wonderful clam chowder to serve with hot sourdough bread, or even better yet, in a sourdough bread bowl.  My whole family adores this recipe, I'm sure yours will too!

Ingredients:
½ pound bacon, cut into 1/2 inch pieces
5  unpeeled potatoes, diced
2  carrots, diced
salt and pepper to taste
2 (6.5 ounce) cans chopped clams with juice
2 (1.8 ounce) packages dry leek soup mix
1 quart half-and-half

Directions:
Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until crisped and browned, about 10 minutes. Remove the bacon with a slotted spoon, leaving the drippings in the pot. Set the bacon aside. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper, and cook for 5 minutes, stirring frequently. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 10 to 15 minutes. Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, reserved bacon, and half-and-half cream. Cook and stir until the chowder returns to a simmer and thickens, about 10 minutes more.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 681.1
Fat: 38.7 g
Saturated fat: 18.2 g
Carbohydrates: 53.5 g
Sugars: 2.6 g
Dietary fiber: 5.1 g
Protein: 30.5 g
Cholesterol: 128.3 mg
Sodium: 1338 mg
Smothered Grits With Jalapeno Sausage and Bacon


Ingredients:
bacon, black pepper, garlic powder, onion powder, bell pepper, red onion, celery, garlic cloves, green onion, extra virgin olive oil, grits, butter, heavy cream, chicken broth, water, milk, black pepper, garlic powder, onion powder, monterey jack cheese, sharp cheddar cheese

Directions:
Add a couple of tablespoonfuls of extra virgin olive oil to a skillet over medium heat. Add diced bacon and fry until crispy. Drain bacon, reserve a couple of tablespoonfuls of bacon grease.
Add sliced sausage to pan and cook for about 7 minutes until sausage is browned nicely. Add all vegetables and seasonings to pan except garlic.
Cook for about 5 minutes, add garlic, cook for a couple of minutes more. Serve over grits. Topped with bacon.
To prepare grits, in a large pot bring all liquids to boil, add butter and seasonings. Slowly stir in grits while whisking nonstop for about two minutes.
Reduce heat to low and cook grits, stirring occasionally for about 20 minutes. Adding extra broth as needed to keep the grits thin. Add cheese and whisk well, add more broth if needed and eat up!
Grilled Gingered Salmon
Category: main-dish
By Gourmet Photog

This is one of my most requested recipes, and there's never a crumb left when I make it.

Ingredients:
1 cup soy sauce
1 cup muscovado (dark brown) sugar
1 (5 inch) piece of fresh ginger root, peeled and minced
¼ cup olive oil
2 cloves garlic, smashed
1 (3 pound) whole salmon fillet with skin
1  untreated cedar plank

Directions:
Whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. Add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight or up to 2 days. About 1/2 hour before grilling, soak cedar plank in water. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade. Place the salmon, skin side down, onto the cedar plank. Grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. Carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

Prep time: 10 mins
Cook time: 20 mins
Total time: 12 hrs 30 mins
Yields: 8 servings

Calories: 384.5
Fat: 23 g
Saturated fat: 4.2 g
Carbohydrates: 11.7 g
Sugars: 9 g
Dietary fiber: 0.3 g
Protein: 31.1 g
Cholesterol: 82.6 mg
Sodium: 1884.6 mg
Potato and Cauliflower Mash


Ingredients:
small red potatoes, cauliflower florets, butter, salt, pepper, fresh chives

Directions:
In large pot, combine potatoes and cauliflower with enough cold water to cover by 2 inches or so.  Over high heat, bring to boil.  Cook until tender, about 20 minutes; drain.
On medium speed, beat potatoes, cauliflower, cheese, butter, salt and pepper until smooth, about 2 minutes.  Stir in chives.
Zesty Meatloaf


Ingredients:
ground beef, bulk pork sausage, Worcestershire sauce, mustard

Directions:
Preheat oven to 350°F.
Spray a pan & rack liberally with non-stick cooking spray.
Combine all ingredients just until blended. Shape into a loaf and place in prepared pan.
Bake in middle of oven for 90 minutes.
Remove and allow to stand 10 minutes before slicing.
Refrigerate leftovers.
*I prefer spicy brown mustard.
** If you use ketchup, use original amount listed in recipe. If you use A-1 Sauce instead, reduce the amount of Worcestershire sauce to 2 teaspoons.
Cheesy Egg Puffs


Ingredients:
fresh mushrooms, green onions, butter, margarine, butter, margarine, all-purpose flour, baking powder, salt, eggs, monterey jack cheese, small curd cottage cheese

Directions:
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender.
In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses.
Melt remaining butter; add to egg mixture.
Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full.
Bake at 350°F for 35-40 minutes or until a knife inserted near the center comes out clean.
Carefully run the knife around edge of muffin cups before removing.
Sally Ayotte's South Pole Chocolate Chip Cookies (Antarctica)


Ingredients:
margarine, butter, brown sugar, granulated sugar, eggs, vanilla extract, flour, baking soda, salt, chocolate chips, white chocolate chips

Directions:
First, cream the butter and the two kinds of sugar:
Now add the eggs and the vanilla.
In a separate bowl, mix together the flour, baking soda and salt. Then add to the sugar/butter/egg mixture and blend until a soft dough forms.
Add the chips and the chopped nuts.
Drop the dough by teaspoons onto a baking sheet, about two inches apart. The recipe doesn't say to grease the baking sheet, but my cookies stuck pretty badly so I would definitely put a little butter on the pan next time I make these.
Bake at 375 degrees for 12 to 14 minutes, or until the bottom edges are lightly browned.
Teriyaki Salmon Burger Lettuce Wraps


Ingredients:
water chestnuts, iceberg lettuce leaves, tomatoes

Directions:
In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick] patties.
Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.
Ww Seafood Paella


Ingredients:
reduced-sodium chicken broth, saffron thread, ground pepper, paprika, olive oil, green peppers, onion, garlic cloves, arborio rice, short-grain rice, bay scallop, plum tomatoes

Directions:
Combine first 4 ingredients in a medium saucepan.
Bring to a boil, reduce heat, and simmer 10 minutes.
Meanwhile, heat olive oil in a large nonstick skillet over medium-high heat.
Add green pepper, onion, and garlic; cook 3 to 5 minutes, stirring constantly, until lightly browned.
Add rice and cook 1 miunute, stirring constantly.
Stir in broth mixture and simmer, uncovered, 20 minutes, stirring occasionally.
Stir in shrimp and remaining ingredients.
Simmer, uncovered, 10 minutes, or until liquid is absorbed.
Remove from heat; cover, and let stand 5 minutes.
Layered Mint Chocolate Brownies


Ingredients:
flour, sugar, butter, eggs, powdered sugar, butter, water, butter

Directions:
Heat oven to 350 degrees. Grease 13 x 9 x 2 inch baking pan (or line with foil].
Combine all brownie ingredients in large bowl and beat until smooth. Pour batter into prepared pan.
Bake 25 to 30 minutes or until top springs back when lightly touched in center.  Cool completely on wire rack.
Prepare mint cream: Combine all mint cream ingredients in a large bowl and beat until smooth.  Spread evenly over brownies.  Cover and refrigerate.
Prepare chocolate glaze: Melt butter and chocolate syrup in a large saucepan over very low heat.  Remove from heat and stir until smooth.
Cool slightly and then pour glaze over chilled brownies.
Cover and refrigerate at least 1 hour before slicing and serving.
Store leftovers covered in refrigerator.
Southern Italian Soup of Dried Favas, Potatoes, Cauliflower, And


Ingredients:
extra virgin olive oil, extra virgin olive oil, onion, water, dried fava beans, potatoes, cauliflower florets, pasta, fresh ground pepper

Directions:
In large heavy-bottomed stockpot, heat 1/4 cup olive oil over medium heat.
Add onion and saute until soft and translucent, 7-9 minutes.
Add water and fava beans and bring to boil.
Reduce heat to medium and simmer til favas are nearly tender, about 1 hour.
Add potatoes and cook til nearly tender, about 12 minutes.
Add cauliflower and simmer til cooked through.
Remove from heat and let stand to cool 10 minutes.
Pour soup into blender or food processor, or use immersion blender.  Puree until smooth.
Return soup to stockpot and reheat over medium heat.
Add more water to bring to desired consistency.
Add salt to taste.
In medium heavy skillet over medium heat, heat remaining 1 TBsp olive oil.
When oil is hot, add pasta and stir well  (Pasta will brown quickly].
Fry stirring until pasta is is consistent light brown.
Remove from skillet and drain on paper towels.
Ladle soup into warm bowls.
Dress with additional olive oil to taste, the fried pasta, and a generous dose of pepper, and serve.
Happy Anniversary Goo Goo Cluster! (Pie)


Ingredients:
low-fat cream cheese, marshmallow cream

Directions:
Spread 3/4 cup caramel ice cream topping on bottom of a baked pie shell.  Chill shell while mixing remaining ingredients.
In bowl of electric mixer beat cream cheese until fluffy.
Add marshmallow cream and blend on low speed until thoroughly combined.
By hand fold in nuts, and 1 cup chopped chocolate.
Spread mixture in pie shell on top of chilled caramel layer.
Scatter remaining 2 tablespoons chopped chocolate over top of fluffy filling and drizzle with remaining 2 tablespoons of caramel topping.
Chill for two hours or so ~ cut into 10-12 small slivers to serve!.
S'More Bars


Ingredients:
light corn syrup, butter, vanilla, miniature marshmallows

Directions:
Heat corn syrup and butter to boiling., Remove from heat., Add chocolate chips and vanilla and stir until chocolate is melted., Stir in Golden Grahams cereal., Stir in marshmallows., Press into a buttered 9x9 pan., Let stand 1 hour and cut into bars.
Cauliflower Hummus


Ingredients:
cauliflower, garlic clove, cilantro, lemon juice, cashews, sea salt, fresh ground black pepper

Directions:
In a medium pot, steam cauliflower florets with 1 cup of water for 5 minutes or until soft.
Combine all ingredients in a food processor; pulse until mixture forms a creamy consistency.
Transfer to a serving bowl. Serve warm with crudites, crackers and toast.
Enjoy.
Alabama-Style White Barbecue Sauce
Category: side-dish
By Chef John

This incredibly easy-to-make Alabama white barbecue sauce was invented in 1925 by Robert 'Big Bob' Gibson at Big Bob Gibson's Bar-B-Q restaurant, in Decatur. Don't let this mixture's appearance stop you from trying what is a devastatingly delicious marinade, basting sauce, and serving sauce.

Ingredients:
2 cups mayonnaise
½ cup apple cider vinegar
¼ cup prepared extra-hot horseradish
2 tablespoons fresh lemon juice
1 ½ teaspoons freshly ground black pepper
2 teaspoons prepared yellow mustard
1 teaspoon kosher salt
½ teaspoon cayenne pepper
¼ teaspoon garlic powder

Directions:
Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.

Yields: 3 cups

Calories: 540.1
Fat: 58.4 g
Saturated fat: 8.7 g
Carbohydrates: 4.7 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 1 g
Cholesterol: 27.9 mg
Sodium: 788.5 mg
Mashed Carrot & Sweet Potato


Ingredients:
carrots, sweet potatoes, butter, cinnamon, nutmeg, mace

Directions:
Peel carrots and cut into serving size pieces.
Peel sweet potatoes and cut into serving sized pieces.
Boil each vegetable (separately] until tender.
Drain vegetables and place into one container.
Mash together with the butter and spices.
Bacon, Egg, and Cheese Breakfast Bombs
Category: breakfast-and-brunch
By Julie Hubert

Cinnamon roll dough is stuffed with crispy bacon, scrambled eggs, and Cheddar cheese to make these family-friendly breakfast bombs.

Ingredients:
3 slices bacon, cut into 1/2-inch pieces
2 tablespoons butter, divided
4  eggs, whisked
salt and ground black pepper to taste
1 (17.5 ounce) can refrigerated cinnamon roll dough with icing (such as Pillsbury® Grands!®)
1 ¼ cups shredded Cheddar cheese
5 tablespoons cream cheese, softened

Directions:
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate. Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper. Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle. Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely. Place rolls seam-side down in the prepared pie plate. Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper. Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.

Prep time: 30 mins
Cook time: 28 mins
Total time: 1 hr 13 mins
Yields: 5 servings

Calories: 621.9
Fat: 37.4 g
Saturated fat: 17.1 g
Carbohydrates: 52.3 g
Sugars: 0.5 g
Dietary fiber: 1.9 g
Protein: 20.2 g
Cholesterol: 212.6 mg
Sodium: 1221.7 mg