xiaoxl/recipe_data huggingface dataset:
My Blueberry Jam


Ingredients:
blueberries, sugar, lemon juice

Directions:
"In food processor slightly chop the 6 cups of Blueberries. Add to a large pan and add the sugar and lemon juice. Bring to a rolling boil that cannot be stirred down. Add the liquid pectin and bring back to a  boil again for 1 minute. Ladle the hot berry mixture into jars. Wipe tops and place lids on jars and screw caps into place. Place in water bath canner with 1 inch of water covering jars. Bring to a full boil and cover for 10 minutes. Remove jars from water bath after 10 minutes and place on counter to cool. Listen for tops of jars to pop and seal. Cool completely. Jam should be good in jars for up to 1 year."
Kamish Bread (Triple Batch)


Ingredients:
butter, flour, eggs, salt, baking powder, pecans, vanilla extract, sugar

Directions:
Mix all dry ingredients.
Add chopped nuts.
Add melted butter, eggs, vanilla.  Mix thoroughly with a large spoon, even kneading by hand as necessary.
Roll into small loaves and place on oiled cookie sheets in a 350F oven.  Bake for 20 to 25 minutes, until set or lightly brown on bottom of loaves.
Remove from cookie sheets and slice to desired thickness immediately.
Sprinkle with cinnamon sugar if desired.
Place on cookie sheets again and bake in a 300F oven until brown and dry.
Honey Mustard Green Beans Vinaigrette


Ingredients:
fresh green beans, fresh lemon juice, honey, Dijon mustard

Directions:
Put the drained steamed or blanched green beans in a mixing bowl.
In a smaller bowl, add the lemon juice, oil, honey, and mustard; whisk until smooth.
Pour the mixture over the beans and toss to coat.
Season with salt and pepper to taste.
Serve hot, cold, or at room temperature.
Polynesian Stack Ups


Ingredients:
onion, crushed pineapple, cheese, chicken broth

Directions:
"Shred chicken.  Set out dishes containing above ingredients.  Beginning with the rice, let guests begin stacking up ingredients.  Rice, chicken, etc.  Cover with chicken broth."
Mandarin Salad


Ingredients:
cider vinegar, sugar, fresh parsley, salt, sugar, iceberg lettuce, romaine lettuce, celery, mandarin oranges, red onion

Directions:
Shake first 6 dressing ingredients in a jar and refrigerate.
Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted.
Scrape into metal bowl and cool to room temperature.
Break up and store covered at room temperature.
Just before serving, put chopped lettuces in a large bowl.
Add celery, oranges, onions and almonds.
Shake dressing well and pour over salad.
Toss to mix and coat.
Holly's Turkey Soup


Ingredients:
butter, carrots, celery ribs, onion, dried parsley, turkey, water

Directions:
Heat the oil and butter over medium heat in a stock pot until the butter is melted.
Add the carrot, celery, onion, parsley and Italian seasonings.  Cook for 8 minutes, stirring occasionally.
Stir in the turkey, stock and water.
Turn the heat up to high and bring to a boil.
Turn down to low, just barely a simmer, and cook for about an hour or until the carrots are fork tender.
Add salt and pepper if need be and serve.
*Some nice late add-ins ~ zucchini, napa cabbage, rice, noodles.
Braised Beef Steak Maroon


Ingredients:
onion, tomato paste, beef broth, port wine, red wine, soy sauce, Worcestershire sauce, cocoa powder, brown sugar, parsley, black pepper, Tabasco sauce, olive oil, flour, salt, fresh ground black pepper

Directions:
Put all the ingredients for the braising liquid into a food processor and process until smooth.  Leave until ready to use.
Heat oil in large skillet.
In a shallow dish, mix the flour with the salt and pepper.  Dredge the steaks in the seasoned flour and fry 2-3 minutes each side.
Carefully pour the liquid over the steaks, cover and turn down heat.  Simmer for 90 minutes.
Remove steaks to serving dish and pour sauce over.
Serve and enjoy!
Parmesan Plaice (Or Flounder)


Ingredients:
butter, olive oil, parmesan cheese, lemon slice

Directions:
Preheat grill/broiler.
In a cast iron or oven-proof pan, put the butter and oil and heat until butter is melted.  Remove from heat.
Put the plaice into the pan, flesh side down, then flip over.  The idea is to coat both sides of the fish.  Season with salt and pepper.
Place under the grill for 3-4 minutes.
Remove and baste with the oil/butter and top with the cheese and breadcrumbs.
Return to the grill for another 3-4 minutes, until the topping is golden browned and the fish is cooked.
Garnish with lemon slices and serve.
Apple Butter Bread
Category: bread
By Bruce Stone

The wonderful taste of apple butter in a very easy to make bread. Your family will love it!

Ingredients:
1 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅓ cup butter, softened
1 cup sugar
1  egg
1 ¼ cups apple butter
½ cup raisins
½ cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 8x4x2-inch loaf pan. Mix flour, baking soda, baking powder, salt, nutmeg, and cloves in a bowl. Beat the butter and sugar with an electric mixer in a separate large bowl until smooth. Add the egg and apple butter; continue beating until smooth. Mix in the flour mixture until just incorporated. Fold in the raisins and walnuts; mixing just enough to evenly combine. Pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 5 mins
Yields: 1 loaf

Calories: 411.3
Fat: 13.5 g
Saturated fat: 5.6 g
Carbohydrates: 70 g
Sugars: 46.3 g
Dietary fiber: 2.2 g
Protein: 4.9 g
Cholesterol: 43.6 mg
Sodium: 365.4 mg
Nutty Biscotti


Ingredients:
butter, sugar, baking soda, baking powder, salt, eggs, lemon peel, lemon juice, all-purpose flour, pistachio nut, pistachio nut, white chocolate baking squares, lemon peel, shortening

Directions:
Preheat oven to 350 degree F.
Line cookie sheet with parchment paper.
Beat butter with mixer on medium to high speed 30 seconds.
Add sugar, soda, baking powder, and salt; beat until combined.
Add eggs, lemon peel and juice, and extract. Beat until combined.
Add flour; beat until combined. Stir in nuts.
Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
Bake 35 to 40 minutes or until beginning to brown (logs will spread].
Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
Place, cut sides down, on ungreased cookie sheet.
Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.
Chile Relleno Strata


Ingredients:
poblano chiles, olive oil, red onion, sour cream, tomatillo salsa, cilantro, eggs, half-and-half, kosher salt

Directions:
If you have a gas stove, lay one poblano at a time over high heat, turning occasionally, until the skin is black on all sides, about 8 minutes. Repeat with each poblano. Alternatively, turn on the oven to high broil. Once heated, place poblanos on the top rack and broil until the skin is black on all sides, about 8 minutes. Place in a heatproof bowl, cover with plastic wrap, and set aside until chiles are cool enough to handle, about 10 to 15 minutes. Peel off skins, remove seeds, and cut chiles into large dice.
Heat oil in a medium frying pan over medium heat. Add onion, seasoning well with salt and freshly ground black pepper, and cook until tender and translucent, about 5 to 7 minutes. Set aside.
Butter a 13-by-9-inch baking dish; set aside. In a large bowl, combine bread, poblanos, sour cream, onion, salsa, and cilantro until everything is coated in sour cream. Put mixture into the baking dish and set aside.
Whisk eggs with half-and-half in a separate large bowl; season with kosher salt and a good amount of freshly ground black pepper. Pour custard over bread mixture. Cover and refrigerate strata overnight.
Heat oven to 350°F Remove strata from the refrigerator about 20 to 30 minutes before you plan to bake it. Bake strata until it is puffed, golden brown, and slightly set in the center, about 50 to 55 minutes. Top with salsa and sour cream, as desired. Serve hot.
Olive Oil Apple Cakes


Ingredients:
flour, sugar, baking powder, baking soda, salt, extra virgin olive oil, eggs, apple cider, orange zest, red apples

Directions:
1. Preheat oven to 350° F.
2. Combine dry ingredients into a medium-sized bowl and set aside.  In a separate bowl, add all wet ingredients and beat until smooth.
3. Add dry ingredients a quarter at a time; add orange zest and mix until smooth.
4. Pour batter into four mini lightly oiled baking pans or mini cast iron skillets. One large cake pan can also be used, though baking time may vary.
5. Arrange apple slices on top of each pan. Bake for about 20 to 25 minutes or until golden brown.
Cream Puff "Crack Buns" (Choux au Craquelin)
Category: world-cuisine
By Chef John

These gorgeous cream puff "crack buns" were inspired by the Great British Baking Show, which is currently my favorite thing on television. Speaking of favorite things, Boston cream pie is one of my all-time favorite desserts, and this was basically an individually portioned, probably superior version of that. These would be great filled with all kinds of things, but it's hard to beat vanilla bean pastry cream (see footnote).

Ingredients:
3 tablespoons butter, softened
¼ cup light brown sugar
6 tablespoons all-purpose flour
1 pinch salt
½ cup cold water
4 tablespoons unsalted butter
1 pinch salt
½ cup all-purpose flour
2 large eggs, at room temperature
1 (4 ounce) bar dark chocolate, chopped, or as needed  (Optional)

Directions:
Mix butter, brown sugar, flour, and salt together in a large bowl using a spatula. Place dough between two sheets of waxed paper or inside a zip-top bag. Press or roll dough to 1/4-inch thickness. Trim off the edges slightly to get a rectangular shape, if desired. Freeze crust until ready to use. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone mat. Combine water, butter, and salt in a saucepan; bring to a simmer over medium heat. Add flour; stir with a wooden spoon until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan. Transfer to a bowl and spread out with a whisk to speed up cooling. Cool until warm, about 10 minutes. Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula. Scoop pastry into a pastry bag and pipe into 6 to 8 buns on the baking sheet. Smooth out tops with a wet finger. Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them. Place buns in the preheated oven. Immediately reduce heat to 350 degrees F (175 degrees C) and bake until browned and fully puffed, 30 to 40 minutes. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 20 minutes. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Spread a few teaspoons of melted chocolate onto the bottom of each bun. Gently press each chocolate base back on the baking sheet to spread it evenly. Let chocolate harden, about 1 hour.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 8 choux au craquelin

Calories: 257.3
Fat: 16 g
Saturated fat: 7.5 g
Carbohydrates: 25.6 g
Sugars: 13.5 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 73.9 mg
Sodium: 91.2 mg
Tangy Spinach Salad & Bacon Dressing


Ingredients:
eggs, red wine vinegar, sugar, Dijon mustard, sea salt, fresh ground black pepper, white mushrooms, red onions, dried cranberries, crouton

Directions:
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
While the eggs are hard boiling, fry the bacon and remove to a paper towel to drain, reserving 9 tablespoons of the rendered fat. Crumble the bacon and set aside.  I like to fry bacon in the oven.  Just spread out the slices on a cookie sheet and pop into a 400 degree oven for about 20 minutes.  You can turn the bacon during the last 5 minutes to get it crispier.
Transfer the bacon grease to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a few small pinches each of kosher salt and black pepper.
Add the mushrooms, cranberries and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 8 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Bacon, Tomato, and Avocado Flatbread
Category: meat-and-poultry
By tcasa

A quick and easy recipe with bacon, tomatoes, and avocados. A great base to add a variety of toppings and get the kids involved in the kitchen. We love making these for lunch and as appetizers with whatever leftovers we have available; chicken, steak, vegetables. Enjoy!

Ingredients:
cooking spray
2  flour tortillas
1 cup grated Cheddar cheese
1 small tomato, seeded and diced
½ cup onion, diced
3 slices cooked bacon, crumbled, or more to taste
salt and ground black pepper to taste
1  avocado - peeled, pitted, and sliced
1 tablespoon chopped fresh cilantro  (Optional)
1 teaspoon ranch dressing, or to taste  (Optional)
1 teaspoon buffalo ranch dressing, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray a large cast iron skillet with cooking spray. Place prepared skillet over medium heat for 30 seconds. Add 1 flour tortilla and cook until bottom is browned and hardened, about 1 minute. Top tortilla with 1/2 of the Cheddar cheese, 1/2 of the tomato, 1/2 of the onion, and 1/2 of the bacon; season with salt and pepper. Cook until cheese starts to melt, about 1 minute. Transfer skillet to preheated oven and cook until cheese is completely melted, 2 to 3 minutes. Top tortilla with 1/2 of the avocado slices, cilantro, salt, and pepper. Drizzle ranch dressing and buffalo ranch dressing in a zig-zag motion over the top. Repeat with remaining ingredients.

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

Calories: 598.8
Fat: 39.8 g
Saturated fat: 15.3 g
Carbohydrates: 42.5 g
Sugars: 4.1 g
Dietary fiber: 9.7 g
Protein: 21.3 g
Cholesterol: 60.7 mg
Sodium: 722 mg
Barley Mushroom Pilaf


Ingredients:
quick-cooking barley, frozen chopped spinach, fresh mushrooms, dill weed, olive oil, salt, walnuts, pepper, garlic cloves, cheddar cheese

Directions:
Cook barley according to package directions until tender.
Meanwhile wash mushrooms and pat dry.
Heat olive oil in a wide skillet over medium-low heat.
Add nuts and let them cook for a few minutes before adding garlic.
Add garlic to skillet.
Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
Increase heat to high.
Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
Cook until mushrooms are softened and somewhat shrunk.
The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.].
Mix barley with the spinach mixture and 1/2 the cheese.
Serve on plates with remaining cheese.
Excellent with garlic toast.
Green Beans With Cumin and Fennel


Ingredients:
canola oil, whole cumin seed, fennel seed, shallots, onion, garlic clove, fresh ginger, green beans, ground coriander, ground cumin, ground turmeric, cayenne, water, salt, tomatoes, fresh cilantro

Directions:
Put the oil in a large frying pan and set over medium-high heat.  When very hot, add the whole cumin and fennel seeds.  Stir for a few seconds.
Quickly add the shallots, garlic, and ginger.  Stir for about a minute, or until lightly browned.
Add the beans and stir for another 2 minutes.
Add the coriander, cumin, turmeric, and cayenne and stir a few times.
Add 1/2 cup water and the salt and bring to a simmer.  Stir and cover.  Turn the heat down to low and cook gently for 5 minutes.
Add the tomato and cilantro.  Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.
Salmon Patties


Ingredients:
pink salmon, eggs, green onion, pepper, onion powder, margarine

Directions:
Place salmon in medium bowl and add all ingredients except margarine., Mix well with hands., Spray electric skillet with non-stick spray and heat to 325 degrees F., Shape salmon mixture into 9 patties and place in skillet., Add half of the margarine in chunks all around., Cook for 10 minutes., Flip and add 2nd half of margarine chunks., Lower heat to 300 F., Cook 10 minutes more., Serve with cocktail sauce.
Thai Pasta Salad


Ingredients:
chicken breast, gingerroot, garlic, shallots, crunchy peanut butter, soy sauce, lime juice, red wine vinegar, brown sugar, fresh cilantro, of fresh mint, green onion, carrot, roasted peanuts, spaghetti

Directions:
Place chicken breast in a large saucepan; fill it with enough cold water to cover completely.
Season lightly with salt and pepper; bring water to a boil, then reduce heat to medium low.  The water should be at a gently simmer.
Poach for 25 minutes.
Allow chicken to cool in the cooking liquid.
Remove chicken from the pan, reserving the cooking liquid.
Cut into pieces.
In a small saucepan, over medium heat, heat the vegetable oil.
Add ginger, garlic and shallot; cook 4 - 5 minutes.
Transfer to a large bowl; add the peanut butter, soy sauce, lime juice, sesame oil, vinegar, brown sugar, chilies and 1/2 C of reserved cooking liquid.
Stir with a wooden spoon until the sauce is smooth.
Add all remaining ingredients.
Toss the pasta salad gently but thoroughly.
Season with salt and pepper.
If sauce is too thick, add more reserved cooking liquid.
Crab Balls With Lemon-Caper Sauce


Ingredients:
mayonnaise, Dijon mustard, capers, fresh chives, fresh lemon juice, lemon peel, mayonnaise, eggs, Dijon mustard, Worcestershire sauce

Directions:
For Lemon-Caper Sauce;  Mix all ingredients together in a medium bowl to blend.
Chill until cold.
(Can be prepared up to 1 day ahead.  Cover and keep refrigerated.].
For Crab Balls:  Spray 2 baking sheets with nonstick spray.
Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend.
Gently mix in crabmeat and ground crackers.
Place on prepared baking sheets.
(Can be made 8 hours ahead.  Cover, chill.].
Preheat broiler.
Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes.
Serve with sauce.
Hot and Sweet Nut Brittle


Ingredients:
cider vinegar, sugar, sugar, salt, ground cumin, ground coriander

Directions:
Preheat oven to 375°F Place almonds in 15 1/2 x 10 1/2-inch jelly-roll pan. Bake 10 to 15 minutes until golden brown, shaking pan occasionally. Cool almonds in pan on wire rack.
While almonds cool, in heavy 3-quart saucepan, heat vinegar and 2 cups sugar to boiling over medium heat. Continue cooking over medium heat until mixture turns dark amber in color, 15 to 20 minutes, stirring occasionally. (If using a thermometer, temperature should read about 360°F.]
Meanwhile, in small bowl, mix salt, cumin, coriander, ground red pepper, and remaining 1 tablespoon sugar. Lightly grease large cookie sheet.
Remove saucepan from heat. Stir spice mixture into hot sugar syrup. Add almonds, and stir until evenly coated. Immediately pour mixture onto cookie sheet. With 2 forks, spread almond mixture to form a single layer.
Cool brittle completely on cookie sheet on wire rack. With hands, break brittle into small pieces. Store in tightly covered jar or tin for up to a month.
Roasted Garlic Lemon Broccoli
Category: side-dish
By NERDYCHEESECAKE

I was looking for a unique way to prepare broccoli and decided to give this a try! Florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.

Ingredients:
2 heads broccoli, separated into florets
2 teaspoons extra-virgin olive oil
1 teaspoon sea salt
½ teaspoon ground black pepper
1 clove garlic, minced
½ teaspoon lemon juice

Directions:
Preheat the oven to 400 degrees F (200 degrees C). In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet. Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

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

Calories: 49.3
Fat: 1.9 g
Saturated fat: 0.3 g
Carbohydrates: 7 g
Sugars: 1.7 g
Dietary fiber: 2.7 g
Protein: 2.9 g
Sodium: 326.5 mg
Thin & Crisp Chocolate Chip Cookies


Ingredients:
unsalted butter, sugar, light brown sugar, eggs, pure vanilla extract, unbleached all-purpose flour, salt, baking soda

Directions:
Heat oven to 375° and place racks in middle and top levels of the oven.
Beat together the butter and sugars on high mixer speed until light and fluffy, about 1 minute.
Scrape bowl and paddle beater.
Add eggs and vanilla, and beat on low until incorporated.
Then beat on high for about 1 minute until light and fluffy again.
Scrape bowl and paddle again.
In a separate medium size bowl, whisk together the flour, salt, and baking soda.
Add this to the butter mixture and beat on medium until just blended.
Stir in chocolate chips with a wooden spoon.
Drop rounded teaspoons of dough 2-inches apart onto the greased cookie sheets.  Tip - don't make these larger - larger amounts of dough won't flatten well.
Bake until deep golden brown around the edges, and lightly golden in the center- about 8-10 minutes, rotating the sheets after about 4 minutes to get more even results.  Tip - when you rotate the sheets after 4 minutes, check to see if the cookies have flattened well.  If not, shake the pan gently to spread the dough and flatten a little more.  Then, contine to bake until brown and crisp.
Remove from the oven and let rest 3-5 minutes before transferring the cookies to a wire rack to cool completely.
Quinoa Salad With Sun-Dried Tomatoes


Ingredients:
quinoa, sun-dried tomatoes, black olives, pine nuts, fresh basil leaves, fresh garlic cloves

Directions:
Thoroughly rinse Quinoa in cold water. Drain well in fine sieve.
Dry roast in a large fry pan over med-high heat 10 minute or until golden brown. stirring constantly.
Add 4 cups hot water (or however much package recommends].
Bring to boil. Reduce heat, cover and simmer 10 min or until liquid is absorbed. (basically, after dry roasting,  cook according to package directions].
Let cool completely.
In large salad bowl, add cooked Quinoa and remaining ingredients. Toss and refrigerate till serving time.