xiaoxl/recipe_data huggingface dataset:
Grandma Irena's Palacsinta (Hungarian Crepes)
Category: breakfast-and-brunch
By Michele Avissar-Whiting

My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.

Ingredients:
2 cups all-purpose flour
2  eggs
1 cup milk
1 cup soda water
½ cup vegetable oil
1 pinch salt
1 cup chopped almonds
½ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
1 ½ teaspoons rum  (Optional)
¼ cup water
½ cup white sugar
½ cup chopped bittersweet chocolate
2 tablespoons margarine

Directions:
Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight. To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper. To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes. For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined. Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.

Prep time: 40 mins
Cook time: 30 mins
Total time: 9 hrs 10 mins
Yields: 12 rolled pancakes

Calories: 872.6
Fat: 47.4 g
Saturated fat: 10.7 g
Carbohydrates: 98.7 g
Sugars: 54.9 g
Dietary fiber: 5.4 g
Protein: 15.1 g
Cholesterol: 71.4 mg
Sodium: 103.6 mg
Best-Of-Show Cherry Pie


Ingredients:
cherry pie filling, egg

Directions:
Prepare pie crust according to recipe; roll out dough for bottom crust, line pie pan.
Preheat oven to 425 degrees.
Pour pie filling into bottom crust.
Roll out top crust, use a butter knife (non-serrated side] to cut 1-inch strips for the lattice.
Start at the center, and lay strips out in an over-n-under basket-weave fashion--leaving about 1/4-inch between strips (so the cherries peek through]; crimp edges with fork tines to seal.
Beat egg until very frothy, lightly brush over crust and strips--be SURE not to get it on the filling (it doesn't look very nice]; immediately sprinkle with sugar.
Bake in 425 oven for 15 minutes, then turn down to 325 and continue baking for another 30 minutes -- crust should be golden brown.
SUGGESTIONS:   Use seasonal cookie cutters to create the top crust.
Fried Haddock Po' Boy


Ingredients:
all-purpose flour, salt, ground cayenne pepper, beer, canola oil, French baguettes, butter, iceberg lettuce, arugula, shallot, dill pickle, capers, anchovies, eggs, Dijon mustard, canola oil, water, lemon, lemon, kosher salt, fresh ground black pepper

Directions:
Put the flour, salt and cayenne in a bowl, and mix well. Add the beer and stir until just incorporated. Mix no more than is necessary to prevent dissipation of the bubbles.
Put at least 3 inches of canola oil in a deep fryer, and bring to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.].
Cut the haddock fillets into 3-inch pieces. Season the fish with sea salt and black pepper. When the oil is at temperature, (if you don't have a thermometer you can test it by dropping a bread crouton inches If it sizzles on hitting the oil, it's ready], dip the haddock pieces in the batter, and let the excess drain by holding it up briefly above the bowl before placing into the pan. Lay the fish into the hot oil slowly to make sure the oil hits all the surface area. Cook about 2 to 3 minutes on one side and flip over for another 2 minutes. You are looking for a golden brown color and crisp exterior.
When ready, lift the fillets out with tongs and lay on paper towels, to absorb the excess surface oil. Open out the split baguette and place inside down in a large pan coated with a nub of butter, melted, on medium heat, for about a minute. This will pan grill the inside of the bread making it buttery and toasty.
To assemble: Spread Tartar sauce on both sides of the bread, lay on two pieces of fish and add a final little crunch of some finely sliced iceberg lettuce.
Chuck's Tartar Sauce:
Place 4 tablespoons of mayonnaise in a bowl and add all the ingredients. Mix together. Mixture should be green, chunky and not too runny.
Homemade Mayonnaise:
Put the eggs and mustard in a food processor. While running the machine, slowly drizzle in the oil until it gets very thick. Add some water, and then continue with the oil. Shift back and forth between the oil and water. When all is added, add the lemon zest, lemon juice, salt, and pepper, to taste. Set aside.
Beef Brisket with Horseradish Sauce


Ingredients:
beef brisket, seasoning salt, flour, chili sauce, ketchup, boiling water

Directions:
Sprinkle the beef with seasoned salt; coat evenly with flour.
Set on a rack in a roasting pan and roast at 450 F.
for 30 minutes.
Combine the chili sauce, ketchup, and horseradish; mix well and spoon over meat.
Pour boiling water into bottom of pan; cover.
Reduce temperature to 350 F.
and return meat to oven.
Continue roasting about 3 hours, or until meat is tender.
If desired, thicken cooking liquid for gravy.
Paella Castellana


Ingredients:
olive oil, andouille sausage, raw shrimp, onion, tomato sauce, saffron, salt, water, medium grain rice, lemons

Directions:
Coat the bottom of a paella pan, large wok, or large pot with plenty of olive oil and heat to medium-low.
Add the onion to the wok, stirring occasionally.  Once the onions are halfway browned, add the sausage. Cook for a few minutes, until the sausage is browned.
Add the red pepper, snap peas, tomato sauce, and a pinch of salt. Heat until bubbling, then add the shrimp and simmer until the shrimp is cooked through (about 10 minutes].
Add the water and saffron. Bring to a boil, then simmer for 40 minutes, stirring occasionally. Taste the broth halfway through and add more salt as needed.
Rinse the rice, if preferred. Add the rice to the wok and stir well. Simmer rice until al dente, about 15 to 20 minutes. Stir often from the bottom of the pan to avoid sticking.
Turn off the heat once the water is absorbed and the rice is mostly cooked through, to avoid overcooking. Paella should never be "soupy," so add more rice or use less water to get an even consistency. Be sure to adjust your water-to-rice ratio accordingly if you use a different type of rice.
Mix the paella well and serve.  Serve with lemon wedges, crusty bread, and dry, red wine, if preferred.
Pepperoni Lasagna


Ingredients:
ground beef, onion, water, tomato sauce, tomato paste, beef bouillon granules, dried parsley flakes, salt, eggs, small curd cottage cheese, sour cream, mozzarella cheese, parmesan cheese

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Add water, tomato sauce, tomato paste, bouillon and seasonings.
Bring to a boil.
Reduce heat; simmer, uncovered, for 30 minutes.
In a bowl, combine eggs, cottage cheese and sour cream.
Spread 1/2 cup meat sauce into a greased 13x9-inch baking dish.
Layer with four noodles, the cottage cheese mixture and pepperoni.
Top with remaining noodles and meat sauce.
Sprinkle with mozzarella and Parmesan cheeses.
Cover and bake at 350ºF.
for 35 minutes.
Uncover; bake 10 minutes longer or until heated through.
Let stand 15 minutes before cutting.
White Wine-Shallot Sauce With Lemon and Capers


Ingredients:
shallots, dry white wine, low sodium chicken broth, light cream cheese, capers, fresh parsley, fresh lemon juice

Directions:
Combine oil and shallots in small saucepan over medium-low heat.
Cover and cook, stirring occasionally, until softened, about 4 minutes.
Add the wine, increase the heat to medium-high and simmer until the pan is almost dry, about 2 minutes.
Add the chicken broth and continue to simmer until the mixture has reduced slightly, 3-5 minutes.
Off the heat, whisk in the cream cheese, capers, parsley and lemon juice.
Season with salt and pepper to taste and serve over sauteed or pan-fried fish.
Navajo Tacos


Ingredients:
flour, baking powder, salt, instant milk, water, ground beef, onion, pinto beans, cheese, salsa, lettuce, tomatoes, onion, sour cream, green onion

Directions:
To make fry bread: Mix dry ingredients.
Stir in water.
Knead dough lightly; cover and let rest 15 minutes.
Heat 1" vegetable oil in a 10" skillet.
Pinch off dough in small amounts and pat dough into thin 8" circles.
In the hot oil, quickly brown on both sides.
Drain on paper towels.
To make filling: Brown ground beef and onion, drain.
Add beans and garlic salt.
Simmer 10- 15 minutes.
To Serve: Spoon filling onto frybread.
Top with grated cheeses, salsa, lettuce, onion, or whatever sounds good.
Momma's Sloppy Joes
Category: meat-and-poultry
By LESLIE34

My mom has been making this basic sloppy joe recipe for so long that when I asked her how she made them, she had to make a batch to be sure of the measurements. These are no fancy joes - nothing but lots of sloppy, zesty mess! Beef may be used instead of turkey. Perfect for potluck or game day. Serve on your favorite buns.

Ingredients:
1 pound ground turkey
1 cup ketchup
2 tablespoons white sugar
2 tablespoons white vinegar
2 tablespoons yellow mustard

Directions:
Place the turkey in a large skillet over medium heat, cook until evenly brown, and drain. In a large saucepan over medium heat, mix the ketchup, sugar, vinegar, and mustard. Mix in the turkey. Cook, stirring often, 30 minutes.

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

Calories: 169.7
Fat: 6 g
Saturated fat: 1.5 g
Carbohydrates: 14.5 g
Sugars: 13.3 g
Dietary fiber: 0.3 g
Protein: 15.9 g
Cholesterol: 55.9 mg
Sodium: 546.7 mg
Cotton Candy Cookies


Ingredients:
granulated sugar, powdered sugar, butter, eggs, vanilla, salt, cream of tartar, baking soda, all-purpose flour

Directions:
Cream together the granulated sugar, powdered sugar, butter, and cooking oil.
Beat in eggs and vanilla.
Add dry ingredients, (the next four ingredients] and mix to incorporate.
Roll dough into small balls about the size of a quarter.
With a heavy bottomed crystal vase with a decorative bottom, or other cookie press, dip in sugar to coat well.
Smash each ball of dough so they are spread out and flat.
Leaving an imprint and sugar.
Bake in a 375 degree oven for 10 minutes, until the edges just start to turn slightly brown.
Do not bake too long.
Cool on the baking sheet briefly then transfer to wire rack to cool the rest of the way.
Guacamole Aioli


Ingredients:
light mayonnaise, garlic cloves, cilantro

Directions:
Combine all ingredients and store in an airtight container in fridge for at least 2 hours for flavors to blend.
Serve on burgers, as a dip, on a sandwich, or any way else you might like.
*Cook time is chill time*.
Linzer Cookies


Ingredients:
butter, sugar, egg, lemon rind, vanilla, cake flour, baking powder, cinnamon, confectioners' sugar

Directions:
Beat butter and sugar until light and fluffy;.
Beat in egg, egg yolk, lemon rind and vanilla.
Stir in nuts.
Stir in flour, baking powder and cinnamon, blend well.
Wrap in wax paper, chill several hours or overnight.
Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.]
Remove top sheet of wax paper, cut out circles or hearts.
Carefully, place shapes on ungreased cookie sheet lined with parchment.
Save scraps for second rolling.
Repeat with other half of dough, making an equal number of cookies.
With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes] cut out the centers of half the cookies.
Use scraps to make equal numbers of solid and cut-out cookies.
Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.
Remove cookie sheets from oven. Remove with wide spatula to wire racks.
Cool.
Heat raspberry jam/jelly.
Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".
Sprinkle tops of cookies with confectioners sugar.
Add dab of jam into opening of each cookie, let set slightly.
Store in layers with wax paper between each layer.
Grilled Romaine Salad


Ingredients:
olive oil, Dijon mustard, fresh lemon juice, anchovy fillets, garlic cloves, Worcestershire sauce, kosher salt, romaine lettuce hearts, avocados, cherry tomatoes, fresh parmesan cheese, fresh basil

Directions:
Combine oil, balsamic vinegar, mustard, lemon juice, anchovies, garlic, hot sauce, Worcestershire sauce, and salt and pepper to taste in a blender to make vinaigrette. Purée until smooth.
Preheat grill. You need a medium-high temperature of around 350°F (180°C]. Prep grill for cooking over direct heat.
Drizzle a small amount of vinaigrette over the romaine lettuce in a large bowl. Place lettuce on the grill, cut sides down. Grill for 30 seconds to 1 minute, or until lightly charred. Remove from grill and place on a serving platter.
Toss avocados and tomatoes with a small amount of remaining vinaigrette in the same bowl. Place on grill, arranging avocados skin-side up. Cook for 1 to 2 minutes or until warm and slightly softened.
Remove from grill. Scatter tomatoes over lettuce. Scoop avocado flesh out of the skin. Slice avocado flesh and scatter over lettuce.
Top salad with parmesan shavings. Drizzle with remaining vinaigrette and sprinkle with basil.
Brie Soup


Ingredients:
green onion, shallots, mushrooms, margarine, sherry wine, chicken broth, cornstarch, pepper, nutmeg, salt

Directions:
Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
Add milk and cheese and stir until cheese is melted and soup begins to thicken.
Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
Continue cooking until soup is thickened.
Season with pepper and nutmeg.
Taste; add salt if needed.
Glazed Ginger Pork


Ingredients:
soy sauce, white wine, honey, gingerroot, garlic clove, boneless pork loin roast, red currant jelly

Directions:
Combine the first 5 ingredients; stir well.  Place roast in a shallow dish.  Pour the marinade over the roast; cover and marinate in the refrigerator for 6 hours, turning occasionally.
Remove the roast from the marinade, reserving the marinade.  Place the marinade in a small saucepan.  Bring to a boil; reduce heat, and simmer for 5 minutes.  Set aside.
Combine the currant jelly and 3 tbsp of the reserved marinade in a small saucepan.  Cook over low heat for 5 minutes or until the jelly melts, stirring constantly.  Set aside, and cool completely. This is your glaze to cover the roast with after it cooks.  Refrigerate if you'd like -- just get it out about an hour before your roast is done so that it isn't too cold on your roast.
Place the roast on a rack in a roasting pan.  Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any fat.  Bake at 325 degrees for 2 hours and 15 minutes or until the thermometer registers 160 degrees, basting frequently with the remaining reserved marinade.
Transfer the roast to a serving platter; brush with the glaze until thoroughly coated.  Serve the roast with any remaining glaze.
Mrs. Sharp's Irish Soda Bread


Ingredients:
white flour, baking soda, salt, sugar

Directions:
Mix together flour, soda, salt, and sugar.
Add sour milk and stir together with a wooden spoon. The dough should be thick and sticky, but not too wet.
Turn dough onto a floured surface and form with hands into a round loaf. Place the loaf into a cast-iron frying pan or heavy round casserole dish that has been greased with butter. Score the top in the form of a cross with a wet knife (dig in at least an inch].
Bake at 350 degrees for 40 minutes. Bread should cool for an hour before serving (but I like to eat it while it's still warm!].
Note: If the loaf is made with whole-meal wheat flour, it is known as brown bread; if made with unbleached white flour, it's Irish soda bread. Authentic Irish soda bread is made with sour milk, not buttermilk, or milk soured by adding vinegar or lemon juice. To sour milk, simply leave it out overnight.
Egg Salad for a Crowd


Ingredients:
hard-boiled eggs, celery ribs, carrots, green peppers, onions, sliced ripe olives, parsley, mayonnaise, milk, ground mustard, lettuce leaf, cherry tomatoes, hard-boiled egg

Directions:
In a large bowl, combine the first seven ingredients.
Whisk mayonnaise, milk, mustard, salt and pepper until smooth.
Stir into egg mixure.
Cover and refrigerate for at least 1 hour.
Garnish with lettuce, tomatoes and sliced egg if desired.
For sandwiches, spread about 1/3 cupful egg salad on one bread slice; top with another bread slice.
Yield: 50 sandwiches Note: If desired you may add 1/4 to 1/2 cup sweet or dill relish to the salad.
Honey Chipotle Chicken Tacos


Ingredients:
boneless skinless chicken breasts, all-purpose flour, salt, black pepper, cayenne pepper, eggs, unsalted butter, honey, brown sugar, garlic cloves, ketchup, chipotle chiles in adobo, apple cider vinegar, onion powder, water, cornstarch

Directions:
Preheat your oven to 450 degrees F, and spray a large baking sheet with a non-stick spray. Set aside.
In one shallow bowl, sift together the flour, salt, black pepper, and cayenne. In another shallow bowl, add the eggs. In a third shallow bowl, add the panko bread crumbs.
Taking each chicken strip, dredge in the flour and then shake to get rid of any excess. Place in the egg and douse to coat. Let any excess drip off. Then transfer the chicken strips to the bread crumbs, evenly coat and press down so that it adheres.
Place the chicken strips on the prepared baking sheet, and drizzle the melted butter on top. Bake at 450 degrees F for 10 minutes on each side or until the chicken has cooked through and is crispy. Remove from oven.
While the chicken is baking, prepare your sauce. In a large, heavy-bottomed saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring to a boil, whisking throughout. In a small bowl, whisk together the corn starch and water until the corn starch has dissolved. Add it to the saucepan, continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the heat to low.
Submerge each chicken strip in the sauce, and place on a plate to the side.
heat tortillas and assemble tacos. top with cabbage and lime, drizzle with ranch.
Full of Protein Pancakes


Ingredients:
oatmeal, cottage cheese, vanilla, milk, peanut butter

Directions:
Blend all ingredients in blender., Spray skillet with olive oil or cooking spray and cook like the usual pancakes., Top with your favorite pancake topping and enjoy!
Chicken Manicotti Alfredo
Category: world-cuisine
By Jeff Ellison

A very rich Italian pasta dish. Bottled Alfredo sauce can be used to speed preparation, if desired.

Ingredients:
3  skinless, boneless chicken breast halves
½ cup distilled white vinegar
1 cup olive oil
1 clove crushed garlic
1 (12 ounce) package manicotti pasta
6 tablespoons butter
2 cups heavy whipping cream
¼ teaspoon ground nutmeg
1 teaspoon ground black pepper
1 ½ cups grated Parmesan cheese
1 teaspoon salt
1 pint part-skim ricotta cheese
1  egg
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
1 cup shredded mozzarella cheese

Directions:
In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside. Cook pasta in a large pot of boiling water until al dente.  Drain, and set aside. Meanwhile, melt butter or margarine in a small saucepan over medium-high heat.  Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens.  Reduce heat to low.  Add grated Parmesan cheese, and stir until the cheese melts. Set   aside. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil.  Mix in cooked chicken. Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil. Bake at 350 degree F (175 degree C) oven for 45 minutes.  Let stand 10 minutes before serving.

Yields: 8 servings

Calories: 813
Fat: 59.8 g
Saturated fat: 29.7 g
Carbohydrates: 37.4 g
Sugars: 2.1 g
Dietary fiber: 1.5 g
Protein: 33.3 g
Cholesterol: 196.8 mg
Sodium: 810.7 mg
Grilled Louisiana Hot Wings


Ingredients:
chicken wings, soy sauce, fresh lime juice

Directions:
Combine marinade ingredient and mix in a large bowl.
Add wing halves, cover, and refrigerate for at least four hours, preferably overnight.
Grill over medium high heat for 20-25 minutes, turning occasionally until crispy and cooked through.
If grilling ahead and reheating, place in 350 over for 15 minutes to reheat and crisp up again.
Taco Dip


Ingredients:
ground beef, cream cheese, sour cream, milk, Worcestershire sauce, garlic powder, lettuce, tomatoes, avocado, black olives, green onion, chili bean

Directions:
Fry meat with the seasoning mix-drain if needed and chill., Mix together and spread on a 12 inch round deep plate., Spread on part 2-then sprinkle on the meat., Add any or all in layers on top of the meat., Chill well.
" Marmalade Tiger" - a Cheesecake


Ingredients:
graham cracker crumbs, butter, margarine, cream cheese, sweetened condensed milk, eggs, unsifted flour, vanilla extract, orange marmalade

Directions:
Preheat oven to 350°F
Combine crumbs and margarine; press firmly on bottom of 9" springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour, and vanilla; mix well.
Divide batter in half. Add marmalade to ½ of batter, and add red and yellow food color for that tiger orange look (if you like]; mix well. Pour vanilla batter into prepared pan. Top evenly with orange batter.
Bake 50 - 55 minutes or until cake springs back when lightly touched. Cool. Chill thoroughly; refrigerate leftovers.