xiaoxl/recipe_data huggingface dataset:
Rolly Pollies


Ingredients:
butter, brown sugar

Directions:
Roll left over pastry dough from pies out as thin as possible.
Spread a thin layer of room temperature butter over entire dough to edges.
Spread a thin layer of brown sugar over entire dough to edges.
Starting from one edge, roll dough into a long tube but not too tight.
Slice bite sized pieces and place in a pie plate with a centimetre or so spacing between.
Bake at 325 for 15 - 20 minutes, watching them closely.  If they start to brown, they should come out.
Turkey Brine With Wine -  Martha Stewart


Ingredients:
water, coarse salt, bay leaves, whole coriander seeds, whole black peppercorns, fennel seed, mustard seeds, riesling wine, onions, garlic cloves, fresh thyme

Directions:
Tools and Materials:
5-gallon brining container (tub, stockpot, or bucket].
Large brining or oven-roasting bag.
Refrigerator (or a cooler with ice].
One day before roasting turkey, bring 1 quart water, the salt, bay leaves, and spices to a simmer, stirring until salt has dissolved. Let cool for 5 minutes.
Step 2: Submerge the Turkey. I used a brining bag.
To minimize cleanup, line a 5-gallon container with a large brining or oven-roasting bag. Place turkey in bag. Add salt mixture, remaining 6 quarts (24 cups] water, and the other ingredients. Tie bag; if turkey is not submerged, weight it with a plate. Refrigerate for 24 hours, flipping turkey once.
If there isn't room in your refrigerator, place the bagged bird inside a cooler, and surround it with ice, replenishing as necessary to keep it at 40 degrees.
Step 3: Remove and Roast.
Remove turkey from brine one hour before you're ready to roast it, and pat it dry inside and out. Let stand for up to 1 hour before roasting it to your preferred recipe's specifications.
Vietnamese Chicken Sandwich (Food Network Magazine)


Ingredients:
red onion, carrot, radishes, mayonnaise, lime juice, honey, salt, fresh parsley, cilantro

Directions:
Soak first 3 ingredients in ice water for 5 minutes. Drain well.
Whisk together 1/4 cup of the mayo with the lime juice, honey, gherkins and brine.
Season with salt to taste.
Combine the chicken and vegetables, parsley with the dressing.
Mix the remaining 1/4 cup mayo with the chili sauce in a small bowl.
Spread the chili mayo evenly between the halved rolls.
Divide the chicken salad among the rolls.
Serve.
Tomato/Dill Cream Cheese Soup


Ingredients:
butter, onions, fresh dill, diced tomatoes, cream cheese

Directions:
On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
Add tomatoes, stock and cream cheese.
Simmer for approximately 30 minutes, stirring occasionally.
Blend mixture with hand blender until desired consistency.
Add remaining dill, salt and pepper to taste before serving.
Note: light cream cheese can be used as well.
Rosemary Tomato Chicken With Rice


Ingredients:
skinless chicken breasts, rosemary, kosher salt, fresh ground black pepper, stewed tomatoes, extra virgin olive oil, basmati rice

Directions:
Preheat the oven to 375 degrees.
Wash and tenderize the chicken and set aside.
Place the olive oil, and half the rosemary, salt and pepper in a bowl or deep plate.  Note: depending on the freshness of your rosemary, you may want to modify the amount to more or less.  Fresh rosemary can come out very strong in this recipe, so use discretion.
Dip each chicken breast into the olive oil mixture and place in a baking pan.  Give it an extra couple sprinkles of the salt, pepper and rosemary.
Add the stewed tomatoes into the baking pan.  Pour the remains of the olive oil mixture, plus any leftover rosemary, salt and pepper on top.
Cover the pan with aluminum foil and bake for 20 minutes.
At 20 minutes, remove the cover and flip the chicken breasts.  Bake uncovered another 20 minutes, for a total of 40 minutes.
Serve over the rice and enjoy!
Apple Enchilada Dessert
Category: world-cuisine
By ReDonna

Apples rolled in flour tortillas. VERY delicious, easy and fast to make. Substitute apples with peaches or cherries if desired.

Ingredients:
1 (21 ounce) can apple pie filling
6 (8 inch) flour tortillas
1 teaspoon ground cinnamon
⅓ cup margarine
½ cup white sugar
½ cup packed brown sugar
½ cup water

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Roll up tortillas and place seam side down on lightly greased 8x8 baking pan. Bring margarine, sugars and water to a boil in a medium sauce pan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top if desired. Bake in preheated oven for 20 minutes. Makes 6 large tortillas; may be cut in half to serve 12.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 483.5
Fat: 13.5 g
Saturated fat: 2.6 g
Carbohydrates: 88.3 g
Sugars: 34.6 g
Dietary fiber: 2.8 g
Protein: 4.5 g
Sodium: 399.7 mg
Guacamole


Ingredients:
avocados, lime, juice of, fresh cilantro, onion, green pepper, sour cream

Directions:
Cut avacados lengthwise and remove pit. Take halved avacado and squeeze skin side up into a bowl. Most of the avacado should come out. Use a spoon to get remainder.
Slice lime in half and squeeze juice from both halves over avacados.
Add chopped cilantro, diced onion, diced green pepper, sour cream, salt and pepper.
Using a fork, mash and combine ingredients.
Place in air tight container and refrigerate for at least 1 hour. The longer it chills the better it tastes.
Substitutions: Dried chopped onion for the diced onion. Also, you could omit onion and green pepper and just add sliced green onions.
Pizza Without the Red Sauce
Category: world-cuisine
By aimee

I do not like red sauce but pizza is one of my favorite foods. So  I came up with this good alternative to traditional red sauce pizza. It still has a light tomato taste.

Ingredients:
2 tablespoons butter, melted
1 tablespoon olive oil
3 tablespoons minced garlic
2 tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 tablespoon grated Parmesan cheese
1  unbaked pizza crust
1  tomato, sliced
1 bunch fresh spinach, torn
1  sweet onion, sliced
1  fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled

Directions:
Preheat oven according to pizza crust package directions. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese.  Spread mixture evenly on pizza crust. Arrange tomato, spinach, onion and jalapeno on pizza.  Top with crumbled feta cheese. Bake according to pizza crust package directions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 237.1
Fat: 12.5 g
Saturated fat: 5.8 g
Carbohydrates: 23.1 g
Sugars: 4.2 g
Dietary fiber: 2.2 g
Protein: 8.9 g
Cholesterol: 28.1 mg
Sodium: 568.1 mg
Italian Grilled Cheese Sandwiches
Category: world-cuisine
By NYCDAVE

I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread.  Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests.  Use a firm white bread for best results.

Ingredients:
¼ cup unsalted butter
⅛ teaspoon garlic powder  (Optional)
12 slices white bread
1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce

Directions:
Preheat your oven's broiler. Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano. Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes. Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Prep time: 8 mins
Cook time: 7 mins
Total time: 15 mins
Yields: 6 servings

Calories: 394
Fat: 18.3 g
Saturated fat: 9.8 g
Carbohydrates: 42 g
Sugars: 12.5 g
Dietary fiber: 4.2 g
Protein: 15 g
Cholesterol: 46.5 mg
Sodium: 1031.9 mg
Creamy Potato Soup


Ingredients:
onion, celery, butter, potatoes, chicken broth, Velveeta cheese, milk, salt, pepper, paprika

Directions:
In a large pot, saute the onion and celery in the butter until tender. (I use a stock pot/soup pot].
Add potatoes and chicken broth.
Bring to a boil; boil covered until potatoes are fork tender (about 10 to 15 minutes].
Puree in a blender or food processor until smooth; return to pot.
Stir in Velveeta cheese, milk, salt, pepper and paprika.
Cover and cook over low heat until cheese is melted.
Serve and Enjoy! I like to serve this soup with homemade sourdough croutons. Yum!
Caramel Corn


Ingredients:
butter, light brown sugar, light corn syrup, salt, baking soda

Directions:
Pop popcorn till you have 15 cups and place in a very large bowl.
In a pan heat the butter, light brown sugar, light corn syrup, and salt on medium heat and cook, stirring occasionally for 5 minutes.
Remove from heat.
Stir in the baking soda.
Pour over the popped popcorn and stir till well coated.
Put on large ungreased cookie sheet or two 9x13-inch pans.
Bake at 200°F for 1 hour stirring every 15 minutes.
NOTE:  If you want to add nuts, decrease popcorn to 12 cups and add 3 cups nuts before stirring.
Cheddar Bay Biscuits (Red Lobster Style)


Ingredients:
Bisquick baking mix, cheddar cheese, butter, garlic powder, butter, garlic powder, dried parsley flakes, salt

Directions:
Preheat oven to 400 degrees.
Combine garlic butter ingredients, mixing well.
Combine biscuit ingredients in a medium bowl.
Mix until well combined.
Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
Brush garlic butter on top before baking.
PS: Sprinkle extra cheese on top as well. if you would like. ; ].
Bake for 14-16 minutes or until the tops of the biscuits begin to turn light brown.
Serve warm.
Broiled Chipotle Chicken With Creamy Spinach


Ingredients:
chipotle chiles in adobo, creme fraiche, boneless skinless chicken breast halves, spinach, salt

Directions:
Marinating the chicken: Combine the chopped canned chipotles with 2 tablespoons of the cream.
Smear over the chicken breasts, cover and refrigerate for several hours, if time permits, for the chilies to season the chicken.
Finishing the dish: Lay the chicken breasts in a broiler-proof baking dish just large enough to hold them comfortably.
Set 6 inches below a very hot broiler and cook until richly brown, 4 to 5 minutes.
Turn the breasts over, drizzle the remaining 1 cup plus 2 tablespoons cream around them and set under the broiler.
Cook until the chicken is deep golden and no longer squishy feeling when lightly pressed, 4 to 5 minutes.
Transfer the chicken to 4 warm dinner plates and keep warm in a low oven.
Scrape the cream mixture into a medium-large (3- to 4- quart] saucepan and add the broth and the spinach.
Bring to a boil over high heat and cook, stirring nearly constantly, until the spinach is wilted and the cream is reduced and thick, about 3 minutes.
Taste and season with salt, then spoon around the chicken breasts and serve right away.
Mixed Seafood Curry With Bamboo Shoots


Ingredients:
onion, garlic cloves, fresh ginger, squid, frozen shrimp, coconut cream, fish sauce, olive oil, chicken bouillon, sugar, curry powder, bamboo shoots, string beans

Directions:
Heat oil in wok, and saute garlic, onion and ginger.
Add frozen squid and saute, then add shrimps and fish sauce; set aside.
In the same wok, add string beans and bamboo shoots.
Add coconut cream, and if you want a thinner consistency, you can dilute with water.
Let it boil and add chicken bouillon.
Adjust to taste, add curry powder, chili flakes and add a pinch of sugar to balance the taste.
Place on top of hot jasmine rice and serve.
Spicy Sweet Chicken Marinated With Soy Sauce


Ingredients:
soy sauce, sugar, garlic clove, scallion

Directions:
Whisk together soy sauce and sugar until sugar dissolves.
Add sesame oil, garlic, and scallion. Stir well.
Poke several holes in each chicken breast so they can soak up the marinade.
Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade.
Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade.
Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill].
Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes.
ENJOY.
Edible Kool-Aid Play Dough


Ingredients:
flour, salt, cream of tartar, boiling water

Directions:
Mix dry ingredients, add wet.
Knead until smooth (careful-- it's hot! may take a minute or two before you can really ditch the spoon and get your hands in there!] You may need to add extra flour for desired consistency.
(though I never have had to!] Now grab your cutters and rollers and whatever other playdough toys you like and have FUN!
Creamy Dill Noodles


Ingredients:
butter, dill weed

Directions:
Cook noodles according to directions on box., While they are cooking, Melt butter in saucepan., Add cream, garlic salt, and dillweed., Drain noodles well, mix with sauce., Put in heavy serving dish., Sprinkle crumbs on top., Broil until lightly brown.
Savory Caribbean-Inspired Sweet Potato Cakes
Category: appetizers-and-snacks
By Shannon

This recipe is inspired by fried buttercup squash patties that I had at the best Caribbean restaurant in town! Enjoy the complex and satisfying mix of garlic and chili pepper, with just a tinge of sweetness. These are great for appetizers, a light lunch with salad, or even for brunch! The sweet potatoes can be replaced with a winter squash, such as buttercup. Serve them warm, plain, or topped with maple syrup or a fruit chutney.

Ingredients:
2  sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon canola oil
1  fresh jalapeno chile, seeded and finely chopped
3  green onions with tops, thinly sliced
2 cloves garlic, minced
1 teaspoon brown sugar
¼ teaspoon allspice
salt and pepper to taste
¼ cup canola oil

Directions:
Place the sweet potatoes in a pan, and fill with enough water to cover. Bring to a boil, and cook until potatoes are easily pierced with fork, about 10 minutes. Drain,  place the potatoes in a mixing bowl, and mash. Meanwhile, heat 1 tablespoon canola oil in a skillet over medium-high heat. Stir in the jalapeno pepper, green onions, and garlic. Cook and stir until the vegetables are soft, about 5 minutes. Stir the vegetables, brown sugar, and allspice into the mashed sweet potatoes. Season to taste with salt and pepper. Form the sweet potato mixture into 12 slightly flattened cakes about 2 to 2 1/2 inches in diameter using your hands or large spoons. Place on a plate. Heat 1/4 cup canola oil in a skillet over medium-high heat. Place the sweet potato cakes in the skillet, four at a time, and cook, turning once, until golden brown on each side, 6 to 8 minutes. Add more oil if needed.

Prep time: 20 mins
Cook time: 33 mins
Total time: 53 mins
Yields: 4 servings

Calories: 289.1
Fat: 17.6 g
Saturated fat: 1.5 g
Carbohydrates: 31.6 g
Sugars: 7.4 g
Dietary fiber: 4.9 g
Protein: 2.6 g
Sodium: 80.7 mg
Hidden Valley Ranch and Bacon Dip


Ingredients:
"sour cream"

Directions:
In a medium size mixing bowl, Combine sour cream and ranch packet. Mix well. Then add bacon bits. You may use half of the package or the entire package depending on how much you desire. There is no right or wrong.
Chill for 30 minutes before serving.
Serve with corn chips.
Malayan Pork With Satay Sauce


Ingredients:
boneless pork loin, salt, fresh ground pepper, coconut milk, brown sugar, garlic clove, onion, water, peanuts, preserved gingerroot, candied ginger, light soy sauce, turmeric, salt

Directions:
FOR PORK:
Cut the pork into bite-size cubes. Season with salt and pepper to taste. Thread on skewers and marinate in one cup of coconut milk for at least 1 hour.
Preheat grill to medium high heat. Grill pork for 15 to 20 minutes. Baste meat often with the remaining cup of coconut milk while grilling. Serve with satay sauce (as follows].
SATAY SAUCE:
Put all sauce ingredients in the blender or food processor. Process/blend for 30 seconds.
Pour sauce into the top of a double boiler. Place top of double boiler over direct heat (you will need to boil water in the bottom of the double boiler separately] and bring to a boil, stirring frequently. Move top of double boiler from heat into the bottom of the double boiler containing the boiling water (are you confused yet? LOL]. Cook sauce for 30 minutes, stirring occasionally. Thin to desired consistency with water or additional coconut milk. Serve over grilled meat.
Philly Steak and Cheese


Ingredients:
canola oil, green bell pepper, onion, mozzarella cheese, mayonnaise

Directions:
Heat oil in skillet over medium heat.  Add peppers and onions; stir fry until tender.
Add steak and stir fry over high heat until fully cooked.
Season to taste with salt and pepper; divide steak mixture in skillet into four seperate piles.
Top each pile with 1/2 cup cheese.  Cover; let stand until cheese melts.
Spread mayonnaise on hoagie rolls; top with steak and cheese mixture.
Roasted Cabbage Wedges
Category: side-dish
By France C

Roasting cabbage brings out a sweet, nutty flavor from the caramelization that you don't get from other methods. Add fragrant caraway seeds and melted butter and you have the perfect pairing for corned beef or pot roast.

Ingredients:
1 (3 pound) cabbage
½ cup melted butter
2 teaspoons caraway seeds
2 teaspoons white vinegar
salt to taste
ground black pepper to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet. Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper. Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

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

Calories: 146.3
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 10.2 g
Sugars: 5.5 g
Dietary fiber: 4.5 g
Protein: 2.4 g
Cholesterol: 30.5 mg
Sodium: 131.9 mg
Crispy Baby Potatoes
Category: side-dish
By Bren

Baby potatoes, garlic powder, dried parsley, and a little salt and pepper is all that you need for these little gems. Easy to prepare and they can be made well in advance, a bonus when planning a dinner party or for an easy night meal. I've used parsley and garlic but you can choose any seasoning that will complement your meal.

Ingredients:
1 ½ pounds baby potatoes, halved
½ teaspoon dried parsley
¼ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon olive oil, or more as needed

Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes. Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat. Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 161.7
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 29.9 g
Sugars: 1.4 g
Dietary fiber: 3.8 g
Protein: 3.5 g
Sodium: 49.3 mg
Fresh Cherry Muffins
Category: bread
By MRSPARKERII

This recipe came about from an abundance of fresh cherries and some hungry summertime kids! Enjoy!

Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
2 teaspoons baking powder
½ teaspoon salt
⅓ cup vegetable oil
⅓ cup milk
1  egg
½ teaspoon almond extract
1 cup fresh pitted and quartered sweet cherries
1 tablespoon white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners. Mix flour, 3/4 cup sugar, baking powder, and salt together in a bowl. Whisk oil, milk, egg, and almond extract together in a small bowl. Pour into flour mixture; stir gently until incorporated. Fold cherries into the batter. Spoon batter into the muffin cups, filling each 2/3 of the way full. Sprinkle 1 tablespoon sugar on top. Bake muffins in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen

Calories: 181.8
Fat: 6.9 g
Saturated fat: 1.2 g
Carbohydrates: 28 g
Sugars: 15.6 g
Dietary fiber: 0.7 g
Protein: 2.5 g
Cholesterol: 16 mg
Sodium: 187.1 mg
Calabrian Pizza (Single Layer)


Ingredients:
olive oil, olive oil, garlic cloves, red bell pepper, yellow bell pepper, ricotta cheese, tomato sauce, hard-boiled eggs, mozzarella cheese, salt, black pepper

Directions:
Preheat oven to 350 degrees.
Make the pizza crust as directed on the package. Grease a pizza pan or cookie sheet with a little olive oil. Roll the pizza crust dough out to fit the pan.
In a skillet, saute the bell peppers in the 4 tablespoons olive oil until they are tender. Add the garlic and saute another 30 seconds. Set aside.
Season the pizza crust dough with the salt and pepper. Spread the ricotta all over the dough. Then add the tomato sauce, eggs, Italian seasoning, and the bell pepper mixture. Put chopped salami on top, then the grated mozzarella.
Let the pizza rise about 30 minutes.
Prick the pizza with a fork about 20 times. Cook 35-40 minutes. Serve hot.
Easy Rice Bread
Category: bread
By Lindsay Schott

This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make.

Ingredients:
2 ¼ cups white rice flour
1 cup brown rice flour
2 ½ teaspoons xanthan gum
1 teaspoon unflavored gelatin
3 tablespoons superfine sugar
1 ½ teaspoons salt
1 tablespoon egg substitute
½ cup dry milk powder
2 ¼ teaspoons active dry yeast
3  eggs
1 teaspoon cider vinegar
3 tablespoons walnut oil
½ cup warm water (110 degrees F/45 degrees C)

Directions:
To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter. Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C)  until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 2 hrs 50 mins
Yields: 1 loaf

Calories: 236.9
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 39.8 g
Sugars: 5.9 g
Dietary fiber: 2.6 g
Protein: 6.6 g
Cholesterol: 47.5 mg
Sodium: 362.4 mg