xiaoxl/recipe_data huggingface dataset:
French Bread With Egg Whites


Ingredients:
flour, sugar, salt, hot water, butter, cornstarch, salt, water, sesame seeds

Directions:
Beat egg whites till they are stiff; set aside.
Measure 2 1/2 cups flour into a mixing bowl and add the yeast, sugar and salt.
Pour in the hot water and the butter, beat 50 strokes with a wooden spoon or 2 minutes with a mixer flat beater.
Fold in the egg whites by hand or with the flat beater.
It will take a few moments for the dough to absorb the egg white.
Add flour, 1/4 cup at a time till the mixture is no longer moist but soft and elastic.
If it continues to be sticky, add sprinkles of flour.
Lift the dough from the bowl and place on a lightly floured work surface, or if in the electric mixer, attach the dough hook.
This is a soft, dough that will be slightly tacky, but not sticky.  Knead by hand with a push-turn-fold rhythm, adding sprinkles of flour if the moisture breaks through.  Knead for 10 minutes.
If kneading by hand, occasionally lift the dough above the work surface and bring it crashing down to speed the development of the gluten network.
If in a mixer, add sprinkles of flour if the dough sticks to the side of the bowl.
Place the dough in a greased bowl, cover with plastic wrap (or a towel] and put aside to rise at room temperature to double in bulk (about 1 hour, unless using rapid rise yeast].
Divide the dough into equal parts and roll each under the palm of your hands into a 15-inch long baguette.
Lay the dough either in French bread pans or directly onto a prepared baking sheet (greased and lightly sprinkled with corn meal].  Keep the loaves apart so they do not touch during rising or baking.
Mix the cornstarch, 1/2 t salt and 1/3 cup water - brush the loaves with this mixture and sprinkle with sesame seeds (or poppy seeds] if desired.
Let rise, uncovered, till doubled in bulk, about 1 hour.
Preheat oven to 350 20 minutes before baking and place a pan on the floor of the oven below the bottom rack.  Five minutes before baking carefully pour 1 cup hot water into the pan to create steam for a crispy crust (be careful not to burn yourself with rising steam!].
Bake in the moderate oven for 20-30 minutes, or till the crust is risen and golden brown.  (to test, turn one loaf over and thump with the forefinger to make certain it sounds hollow - if not, return to the oven for a few minutes].
Remove from the oven, remove from pans and place on a metal rack to cool.
Carrot Cashew Curry Soup


Ingredients:
carrots, onion, garlic cloves, roasted cashews, curry powder, cumin, fenugreek seeds, salt, black pepper, red pepper flakes, allspice

Directions:
"Add all ingredients to saucepan and boil for 20 minutes.  Then puree soup in blender.  Serve."
Corned Beef With Mustard Glaze


Ingredients:
corned beef brisket, black peppercorns, bay leaves, onion, cloves, garlic, carrot, celery ribs, Dijon mustard, dry mustard, honey, sherry wine, light brown sugar

Directions:
Rinse corned beef cut in cold water, place in a large, heavy pot and add cold water to cover.
Add peppercorns,bay leaves, onion studded with 4 cloves, garlic, carrot and celery.
Bring to a boil over medium-high heat and skim off any foam that rises to the surface.
Reduce heat to low, cover pot and barely simmer until the beef is tender, about three hours.
While beef cooks, turn it over every 30 minutes.
Let meat cool in cooking water about 15 min.
Preheat oven to 350 degrees and transfer drained beef to a shallow roasting pan, fat side up.
Whisk together the mustards in a small, heavy saucepan.
Stir in remaining glaze ingredients and simmer for 5 minutes, stirring constantly.
Spread glaze evenly over top of brisket.
Bake in center of the oven, basting every 15 minutes, until heated through and beef has a deep, rich color, about 20 to 30 minutes.
Let meat rest for about 10 minutes.
Slice it across the grain and serve.
Cream Cheese Corn Casserole


Ingredients:
onion, butter, cream cheese, whole kernel corn, green chilies

Directions:
Preheat over to 350 degrees F (175 degrees C] and grease an 8x8 inch baking dish.
Heat oil in skillet over medium heat and saute onions until translucent.
In large bowl combine butter and cream cheese.  Stir in corn, cream corn, chilis and onions.  Pour into prepared dish.
Bake in preheated oven for 15 minutes.  Remove from oven and stir in half of the french fried onions and sprinkle remaining onions on top. Bake 15 minutes longer.
Cheesy Brussels Sprouts Bake


Ingredients:
Brussels sprouts, butter, onion, dried thyme, garlic, flour, half-and-half cream, gruyere cheese, seasoning salt, pepper, gruyere cheese, butter

Directions:
Set oven to 350 degrees.
Grease a baking dish large enough to hold the mixture (about an 8-cup].
To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
Wash and trim the sprouts and cut an "X" in the bottom.
Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
Drain and plunge into ice water or very cold water (squeeze out any excess water with hands].
Place into prepared baking dish.
In a saucepan, melt butter over medium heat.
Add in the thyme, fresh garlic (if using] and chopped onion; saute for 3-5 minutes until soft.
Add/whisk in flour, cook whisking for 5 minutes.
Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
Remove from the heat.
Add in the gruyere cheese; stir until melted.
Pour the creamed mixture over the sprouts in the dish.
Sprinkle with the topping mixture.
Bake for about 30 minutes, or until golden brown and bubbly.
Delicious!
Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes


Ingredients:
spaghetti, fresh spinach, garlic cloves, chicken bouillon cubes, crushed red pepper flakes, grape tomatoes, unsalted butter, olive oil, olive oil, salt, parmesan cheese

Directions:
Bring a large pot of salted water to boil for spaghetti.  Cook according to package al dente.  Reserve 1 1/2 cups of the pasta water before draining.
Meanwhile, In large deep saute pan or skillet (large enough to hold cooked pasta with sauce] add 1 tbs. olive oil and chicken sausage (season with a pinch of salt]. Saute sausage over medium heat until browned, breaking up with a spoon as it cooks.
When sausage are browned, add garlic, crushed red pepper flakes and chicken bouillon cubes, cook for 2 minutes stirring a few times. Add tomatoes and cook for another 2 minutes then add 1/4 cup olive oil, butter, and reserved pasta water.
Bring to a boil and reduce to simmer, let cook for about 5 minutes.  Add the spinach, cook for 1 minute just until it starts to wilt.
Remove from heat, and add the cooked spaghetti. Toss well to combine.
Vegan Chocolate Lava Cake


Ingredients:
maple syrup, salt, baking powder, baking soda, coconut milk, coconut oil, vanilla extract

Directions:
Preheat oven to 160C/325°F Coat muffin tin with non-stick spray.
In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
Whisk in maple syrup, oil and vanilla extract.
Gradually add milk until batter is well combined.
Pour the batter into muffin tin, filling each hole ¾ up.
Drop a chocolate chip in the centre of each mould.
Bake for 20-25 minutes.
Cool for 5 minutes.
Loosen edges by running a knife around each mould.
Bethmaennchen - German Christmas Cookies


Ingredients:
marzipan, marzipan, rose water, powdered sugar, eggs, flour

Directions:
Preheat oven to 350°F.
Finely grind the measured almonds.
Break the marzipan dough into small pieces and mix with one of the eggs, rosewater, powdered sugar, ground almonds and flour.
Separate the remaining egg and beat the yolk, set aside.
Form marzipan mixture into balls the size of walnuts.
Press three almond halves onto the sides of each ball.  The almonds should stand up and down and be evenly spaced around the ball.
Brush each ball with the beaten yolk and place on a cookie sheet.
Place cookie sheet on the middle rack and bake 15 minutes until golden brown.
Pina Colada II


Ingredients:
light rum, cream of coconut

Directions:
Place all ingredients in blender container and blend on high speed until foamy, about 30 seconds.
Garnish with fruit, if desired.
Tommy Bahama Key Lime Pie With White Chocolate Mousse Whipped Cr


Ingredients:
sweetened condensed milk, key lime juice, lime, zest of, lime, heavy cream, powdered sugar, pure vanilla extract

Directions:
To make the pie:Brush egg whites onto uncooked pie shell using a pastry brush, making sure the shell is evenly coated. Pour off any excess egg whites.
Pre-heat oven to 350°F Place pie shell in oven and bake for 5 minutes.
Shell should look golden brown. Let cool at room temperature.
While the shell is cooling, mix the egg yolks and condensed milk together using a wire whip until incorporated. Pour the key lime juice and zest into the mixture of yolks and condensed milk, slowly mixing with the wire whip until incorporated.
Add the key lime pie mixture into the cooled pie shell. Adjust the oven temperature to 250° F and bake pie for 25-30 minutes. The finished pie should have a "Jell-O"-like consistency. Place on a cooling rack for 30 minutes at room temperature.
Place in refrigerator for at least 2 hours before serving. Cut into 8 even slices when serving.
To make the whipped cream, Instructions:Using an electric mixer, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Using the whisk attachment, beat cream mixture on high speed for 2 minutes.
Add the white chocolate mousse to the cream mixture and mix until it reaches the consistency of stiff peaks.
Place the whipped cream into a piping bag with an open star tip. When serving, pipe it onto each piece of key lime pie. (If you do not have a piping bag, you can simply dollop a generous scoop of the whipped cream onto the center of each piece.].
Cut a slice in your lime "wheels," twist and place in the center of each piece.
Original Blue Cheese Coleslaw
Category: salad
By jodi

The combination of all of these fresh ingredients make this a simple and delicious alternative to your run-of-the-mill coleslaw. It pairs perfectly with beef or buffalo chicken. This can be served immediately, or it can be refrigerated and served within the next 2 to 3 days.

Ingredients:
1 cup crumbled blue cheese
2  lemons, juiced
⅓ cup mayonnaise
salt and black pepper to taste
6 stalks celery, thinly sliced
4  green onions with tops, thinly sliced
1 (16 ounce) package shredded coleslaw mix with red and green cabbage and carrots

Directions:
Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 235.8
Fat: 18.2 g
Saturated fat: 6 g
Carbohydrates: 12.2 g
Sugars: 1.1 g
Dietary fiber: 1.9 g
Protein: 6.4 g
Cholesterol: 27.6 mg
Sodium: 434.3 mg
Uncle Bubba's Corn Muffins


Ingredients:
self-rising flour, salt, cayenne pepper, eggs, sour cream

Directions:
Preheat oven to 375°
Grease 12-cup muffin tin.
In a large bowl, stir together the cornmeal, flour, salt, and cayenne, if using.
In another bowl, beat together the vegetable oil, eggs, and sour cream until well blended.
Stir in the corn.
Add the corn mixture to the flour and stir until just mixed.
Pour the batter into the prepared muffin tin.
Bake for 18 to 22 minutes, until golden brown.
Tip:  If you can't find self-rising cornmeal, use 3/4 cup plus 3 tablespoons regular cornmeal plus 1 tablespoon baking powder.  Increase the salt to 1 teaspoon.  If you can't find the self-rising flour, use 3/ cup all-purpose flour plus 1 and 1/8 teaspoons baking powder.
Garlic Fried Rice


Ingredients:
butter, garlic cloves, lemon juice, onion, ham, eggs, cooked rice, soy sauce, scallions

Directions:
Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.
This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.
In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft – about 4 to 5 minutes. Add the peas and carrots and cook about 3 minutes then add the diced ham or chicken. Cook 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet. Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite]. If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.
Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.
One-Bowl Pumpkin Bread


Ingredients:
all-purpose flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice, ginger, pumpkin pie spice, salt, eggs, solid-pack pumpkin, water, walnuts, pecans, dark raisin, vanilla

Directions:
Mix together the dry ingredients and spices.
Add the eggs, oil and water.
Stir in the walnuts (or pecans] and raisins. Add vanilla, if using.
Put into two greased and floured 9x5 inch loaf pans and bake in a preheated 350 degree oven for 1 hour, checking after 50 or 55 minutes.
Spicy Caramel Chicken
Category: meat-and-poultry
By Chef John

This is an updated version of one of my earliest and most popular recipes. This chicken is fast, easy, delicious and historically significant!

Ingredients:
2 tablespoons finely grated fresh ginger
4 cloves finely minced garlic
¾ cup light brown sugar
⅓ cup rice vinegar
⅓ cup fish sauce
2 teaspoons hot pepper sauce, or to taste
1 teaspoon soy sauce
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
½ cup sliced, seeded jalapeno peppers
½ cup sliced, seeded mild red chilies or bell peppers
½ cup roasted peanuts
½ cup chopped green onions, plus more for garnish
¼ cup chopped fresh cilantro leaves
4 cups cooked white rice

Directions:
Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl. Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes. Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat. Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

Prep time: 15 mins
Cook time: 10 mins
Total time: 49 mins
Yields: 4 servings

Calories: 1003.9
Fat: 47.7 g
Saturated fat: 11.8 g
Carbohydrates: 93.6 g
Sugars: 42.8 g
Dietary fiber: 3.2 g
Protein: 49.7 g
Cholesterol: 190.7 mg
Sodium: 1934.2 mg
Pfeffernusse Cookies
Category: world-cuisine
By Thebeansma

I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get.

Ingredients:
½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2  eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting

Directions:
Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 3 dozen cookies

Calories: 284
Fat: 6.3 g
Saturated fat: 1.4 g
Carbohydrates: 53.9 g
Sugars: 30.2 g
Dietary fiber: 1.1 g
Protein: 3.7 g
Cholesterol: 20.7 mg
Sodium: 212.8 mg
Caramelized Brownies


Ingredients:
butter, pecans, light brown sugar

Directions:
Preheat oven to 350°F.
Prepare the brownie mix according to package directions.
Pour batter into a greased 9x13 pan.
Melt butter ina small saucepan, add sugar and pecans then cook over medium heat, stirring frequently until all the sugar dissolves.
Drizzle the carmel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, about 25-30 minutes.
Apple Salad


Ingredients:
Red Delicious apples, crushed pineapple with juice, celery, raisins, plain low-fat yogurt, mayonnaise, cinnamon

Directions:
Combine the salad ingredients in a medium bowl.
In a small bowl, combine the dressing ingredients and blend the dressing with the fruit mixture.
Refrigerate until ready to serve.
Pumpkin Pie Bread
Category: breakfast-and-brunch
By Tanja Miller

This quick bread recipe tastes like pumpkin pie. Tastes best when served the next day.

Ingredients:
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1 cup vegetable oil
4  eggs
1 (15 ounce) can pumpkin puree
½ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease two 9x5 inch loaf pans. Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside. In a large bowl, beat together sugar, oil, eggs, and pumpkin. Stir in flour mixture alternately with water. Divide batter evenly between the prepared pans. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. For best flavor, store wrapped in plastic wrap at room temperature for a full day before serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 2 - 9x5 inch loaves

Calories: 262.9
Fat: 10.3 g
Saturated fat: 1.5 g
Carbohydrates: 40.6 g
Sugars: 25.7 g
Dietary fiber: 1 g
Protein: 3.1 g
Cholesterol: 31 mg
Sodium: 277 mg
Bacon Coleslaw


Ingredients:
mayonnaise, sugar, cider vinegar, cabbage, red cabbage, peanuts, bacon

Directions:
Mix mayo, sugar and vinegar.
Add this to the remaining ingredients; mix.
Refrigerate before serving.
Amy's Yummy Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, butter, brown sugar, white sugar, vanilla instant pudding mix, eggs, vanilla extract, walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar.
Beat in the instant pudding mix until blended.
Stir in the eggs and vanilla.
Blend in the flour mixture.
Finally, stir in the chocolate chips and nuts.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Asparagus Roll-Ups


Ingredients:
fresh asparagus, phyllo dough, butter, parmesan cheese

Directions:
Preheat oven to 375°F.
Cut phyllo dough sheets into thirds (you need one cut sheet per asparagus spear].
Lie the dough flat and brush melted better on it.
Place one asparagus spear at one end leaving the ends of the asparagus exposed and roll it up.
Place 'asparagus roll-up' on a cookie sheet (I line the sheet w/foil for easy clean-up].
Repeat w/remaining asparagus.
Brush roll-ups w/melted butter.
Sprinkle the roll-ups w/parmesan cheese.
Bake in a 375°F oven for 10 minutes.
Jagerschnitzel the Germany Way Pork Steaks or Cutlets


Ingredients:
all-purpose flour, egg, onion, water, beef bouillon cube, cornstarch, sour cream

Directions:
In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
My Note:   This is very close to the authentic one. I would not recommend using any type of seasoned bread crumbs because it will really change the way it should taste with the sauce. BUT I DO Play with me food, and the only changes I would make is the cornstarch. Try only 1/2 T. The Germans do have a thinner sauce. I loved this dish. It most authentically should be served with a cucumber/yogurt dressing salad and pommes frites (french fries] or spaetzle. And served with spatzee which is orange crush and coke. You'll feel like you're at a German fest. I've also made this with turkey or chicken breasts (pounded real thin]. But My D/W have to admit she added a bit of onion powder and garlic powder to my flour/bread crumb mixture, and instead of using a can of mushrooms, She fried up fresh mushrooms in butter with the onions till soft, then added the cornstarch and followed with the water, bouillion and sour creme. My family of 9 loved this! SOOOOO much flavor. She also went all out German and served a German Spaetzle Dumplings (she got from this site] along side this Jagerschnitzel. The two dishes went together beautifully. This is easy to prepare, smells and tastes wonderful cooking-a winner of a recipe She like to do!
Cheesy Polenta
Category: side-dish
By dadrules

This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.

Ingredients:
2 cups whole milk
2 cups water
1 ½ teaspoons kosher salt
1 cup polenta or yellow cornmeal
½ teaspoon freshly ground black pepper
4 tablespoons unsalted butter
4 ounces sharp Cheddar cheese, shredded

Directions:
In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 8 servings

Calories: 231.6
Fat: 14.1 g
Saturated fat: 8.3 g
Carbohydrates: 18.4 g
Sugars: 3.8 g
Dietary fiber: 1.4 g
Protein: 8.2 g
Cholesterol: 37.9 mg
Sodium: 658.4 mg