xiaoxl/recipe_data huggingface dataset:
Fresh Strawberry Pie With Almond Graham Crust


Ingredients:
graham cracker crumbs, sugar, sugar, butter, fresh strawberries, sugar, cornstarch, fresh lemon juice, sugar

Directions:
Set oven to 350°F (position oven rack to second-lowest position].
Butter a 9-inch glass pie plate.
In a food processor coarsely chop the almonds, then add in the graham cracker crumbs and sugar; process until finely ground.
Add in the melted butter and process until evenly moistened.
Press the crumb mixture into the bottom and up the sides of the pie plate.
Bake until set (about 10-12 minutes] cool completely before filling.
To make the filling: place 2 cups strawberries in a medium saucepan and mash with a potato masher until chunky.
Add in the sugar, cornstarch, lemon juice and food colouring if using; stir over medium heat until the sugar dissolves and the mixture boils and thickens (about 3-4 minutes]. transfer to a bowl; cool to room temperature.
When the mixture is cooled add in the remaining 4 cups strawberries; mix to combine.
Mound the filling into prepared crust.
Chill until set (about 3 hours].
Beat the 2 cups whipping cream with sugar (any amount to taste] until soft peaks form.
Spoon or pipe the whipped cream decoratively around the edges of the pie.
Serve and enjoy!
Candy Corn!


Ingredients:
powdered sugar, kosher salt, granulated sugar, light corn syrup, water, unsalted butter, vanilla extract

Directions:
Combine the powdered sugar, dry milk and salt in the bowl of a food processor. Pulse 4 to 5 times until the mixture is smooth and well combined. Set aside.
Combine the sugar, corn syrup and water in a 2-quart pot. Put over medium heat, cover and cook for 4 minutes.
Add the butter, clip on a candy thermometer, and bring the mix to 230 degrees F, about 1 - 2 minutes.
When the sugar syrup reaches 230 degrees F, take the pot off the heat and remove the thermometer. Add the vanilla and the dry mixture, stirring continuously with a silicone spatula until well combined.
Pour onto a half sheet pan lined with a silicone baking mat. Cool until the mix is cool enough to handle, about 10 to 15 minutes.
Divide the dough into three equal pieces. Add 2 drops of yellow food coloring to one piece and knead the dough until the color is consistent throughout.
Add two drops of orange to the second piece and knead until the color is consistent throughout.
Leave the third piece white. Roll each piece of dough into a strand, about 18 inches long. Cut each strand in half.
Roll 1 of the white pieces into a strand that is about 1/2-inch thick and about 22-inches long. Repeat with a yellow piece and an orange piece. Lay the strands side by side and press them together using your fingers.
Cut the strand into 4-inch pieces. Lay the strands, 1 at a time, onto the silicone mat and press into a wedge shape, like a triangle.
Use a wire butter slicer to cut the candies into pieces. If you don't have a wire butter slicer, use a knife, metal bench scraper, or pizza cutter to slice the dough into small pieces.
Repeat the process with the remaining dough. Lay the finished pieces on a piece of parchment or waxed paper to dry for 1 hour. Store in an airtight container with parchment paper between each layer.
Enjoy! :].
Southwestern Chile Lasagna


Ingredients:
crushed tomatoes, tomato paste, ground beef, onion, garlic cloves, dried ancho chile powder, cumin, Mexican oregano, salt, ground black pepper, basmati rice, butter, garlic clove, rotel, Mexican oregano, dried ancho chile powder, cumin, flour tortilla, cilantro

Directions:
For the chili:
Dice the medium onion.
Cook in a 8qt. pot over medium heat.
Dice 2 cloves garlic and add to onions.
Add ground beef and cook until browned.
Drain out most of the fat.
Add the remaining ingredients for the chili. Simmer on stove for several hours or until all the flavors have come together.
For the rice:
Rinse rice to remove excess starch. Add to pot with the chicken stock.
Bring to boil, cover, and reduce to simmer until all the stock has been absorbed.
Remove from heat.
Meanwhile, in a skillet, melt 1 tbsp butter over medium heat.
Add 1 cup diced onion, Rotel, and 1 clove minced garlic. Add the remaining ingredients. Stir together.
Cook until onion and garlic are tender.
Add to tomato mixture to the rice by fluffing with a fork until it is evenly incorporated.
For the lasagna (I made an 8x4" lasagna]:
Ladle a thin layer of the chili on the bottom of your pan.
Trim the rounded edges off the tortillas and cut into strips. Create a layer of tortilla strips in the pan.
Scoop about 1-2 cups rice and spread in even layer over tortillas.
Spread about 2 cups chili over rice.
Sprinkle to cover with cheese.
Repeat until you are within 1/2" of the top of your pan. Leave the cheese as the last later.
Sprinkle with cilantro.
Spray aluminum foil with non-stick spray and bake in a 350°F oven for about 1/2 hour. Remove foil and cook until cheese is melted, browned, and bubbly.
Raspberry Coffee Cake


Ingredients:
cream cheese, butter, Bisquick, milk, milk, powdered sugar, vanilla

Directions:
Cut cream cheese and butter into Bisquik until crumbly.
Blend in 1/3 cup milk with wooden spoon. Turn onto floured surface and knead 8-10 strokes.
Roll into 12" x 8" rectangle.
Spread preserves over center of dough.
Make 2-1/2" cuts at 12" intervals on long side.
Fold strips over filling and pinch ends together.
Transfer cake onto 9"x13" greased pan or cookie sheet.
Bake 425 degrees for 12-15 minutes.
Prepare glaze by combing powder sugar, 1-2 tsp milk and vanilla.
Drizzle over coffee cake while still hot.
Colonial Brown Bread
Category: bread
By ANNETTE1951

A sweet brown bread no eggs or fat added. Best served warm from the oven.

Ingredients:
4 cups buttermilk
4 cups whole wheat flour
1 ⅓ cups all-purpose flour
1 cup packed brown sugar
4 teaspoons baking soda
1 teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a large bowl, stir together the whole wheat flour, all-purpose flour, brown sugar, baking soda, and salt. Pour in buttermilk, and stir until all of the dry mixture has been absorbed. Divide the batter evenly between the prepared loaf pans. Bake for 1 hour in the preheated oven, or until a knife inserted into the crown of the loaf comes out clean. Serve warm. Store leftover bread wrapped in plastic wrap in the refrigerator. This reheats well.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 - 9x5 inch loaves

Calories: 144.2
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 30.8 g
Sugars: 11 g
Dietary fiber: 2.6 g
Protein: 4.8 g
Cholesterol: 1.6 mg
Sodium: 353.2 mg
Raw Sweet Potato Casserole


Ingredients:
pecans, walnuts, sweet potatoes, water, dates, cinnamon, vanilla, salt, honey

Directions:
Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth.
Pour into a casserole dish.
In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture.
I enjoyed this at room temperature, but still good straight out of the frig.
Lady Fingers


Ingredients:
eggs, sugar, vanilla, water, cake flour, cream of tartar, powdered sugar

Directions:
Preheat oven to 400 degrees F.
Line two baking sheets with parchment or wax paper.
Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
Lower speed and beat in vanilla and water.
Increase speed and beat for 30 seconds to thicken.
Sift the flour over this and set aside, without mixing.
In another bowl, beat egg whites until foamy, then add cream of tartar.
Beat until soft peaks form.
Gradually beat in remaining 1/4 cup sugar.
Continue beating until stiff peaks form.
Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
Gently fold in remaining whites.
Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
They will attach during baking.
Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
Sift the powdered sugar over- the batter will absorb some.
Bake for 8 to 10 minutes until springy to the touch.
Remove to racks and cool slightly.
Remove from parchment with long spatula while still warm.
Or invert disc onto towel-covered rack and reinvert back to plain rack.
Matador Taco Salad


Ingredients:
black pepper, cayenne pepper, chili powder, cumin, full-fat milk, mayonnaise, salt, lean ground beef, cumin, chili powder, romaine lettuce, iceberg lettuce, cheddar cheese, roma tomatoes, tortilla chips, black olives

Directions:
For the dressing; combine all ingredients in a blender or processor until smooth; set aside.
For the ground beef mixture, brown the gound beef, then add in the taco seasoning mix, then add in the cumin and chili powder to taste, season with salt and pepper, cook and stir for about 5 minutes, or until the flavors blend together, adjusting spices to taste; cool to room temperature.
To make the salad; toss the lettuce with the cooled ground beef, grated cheddar cheese, tomatoes, tortilla chips and olives; toss to combine, then add in the dressing (add in as much dressing as you like] toss again.
Garnish with more taco chips.
Serve immediately.
Liquid Flavored Coffee Creamer


Ingredients:
water, sugar, vanilla extract

Directions:
"Combine all ing. Stir until creamer and sugar are disolved. Store in fridg."
Double Chocolate Mocha Trifle
Category: desserts
By ADRSEW

This is a great party dessert for the chocolate lover in all of us.  Optional: decorate top with canned whipped topping swirl and shaved chocolate curls. Make sure you get a little of each layer in every serving. Enjoy!

Ingredients:
1 (19.8 ounce) package brownie mix
1 ¾ cups cold milk
2 (3.3 ounce) packages instant white chocolate pudding mix
4 teaspoons instant coffee granules
2 tablespoons warm water
2 cups frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered toffee bars, chopped

Directions:
Prepare brownies according to package directions.  Bake and cool completely.  Cut into 1 inch cubes. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken.  Dissolve coffee granules in water and stir into pudding mixture.  Fold in whipped topping. In a glass serving bowl, layer one-third of brownie cubes, one-third of pudding mixture and one-third of candy.  Repeat layering until all ingredients are used.  Chill 30 minutes in refrigerator before serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 15 servings

Calories: 248.7
Fat: 10.1 g
Saturated fat: 4.3 g
Carbohydrates: 37.7 g
Sugars: 7.6 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 6.9 mg
Sodium: 186.1 mg
Broccoli Cornbread


Ingredients:
butter, onion, eggs, salt, small curd cottage cheese

Directions:
Preheat oven to 400°F
Lightly mist a 13 by 9 inch glass or ceramic dish with vegetable oil spray.
Place the butter in a large safe dish and melt in microwave on high until melted,(50 seconds]. Stir in broccoli, onions, eggs, cottage cheese, and salt.  Stir in corn muffin mix until all big lumps are gone. Pour into baking dish.
Bake until light brown and springs back when pressed, about 25 minutes. Let cool slightly before serving.
French Toast (stuffed with Cream Cheese)


Ingredients:
eggs, milk, salt, cream cheese, cinnamon, sugar, vanilla extract, sour cream, strawberry

Directions:
Cut each slice of bread in half.
Beat eggs with milk and pinch of salt.
In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
Spread one-fourth of cheese filling evenly over four slices of bread.
Top with unspread slices of bread to form half-sandwiches.
Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
Let excess drip off.
Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
Turn and brown second side over low heat.
If sandwiches fry too quickly, filling will not be warm.
Serve immediately, allowing 2 halves to each portion.
Sprinkle with cinnamon-sugar and top with sour cream and strawberries.
Linda's Salmon Chowder


Ingredients:
salmon fillets, salmon, potatoes, onions, evaporated milk, margarine

Directions:
In a lg. pot, put in potatoes, onions, and salmon. Add enough water to cover all. Add salt and pepper, and let come to a boil.
Boil about 15 minutes. Drain out water, until liquid is just covering potatoes.
Add corn, and juice of corn, milk, evaporated milk, and reserved juice from canned salmon. Stir.
Add a stick of margarine, and stir as it melts, to blend.  Heat for 20 minutes on medium heat.
Add salt and pepper, to taste.
If you want to thicken the chowder, do so now, by adding about 1/2 cup flour into 2 cups COLD water, mixing well to remove lumps, then add about 1/3 at a time into chowder, until you get desired consistency.
Makes a big pot.
Chicken With Mushroom Sauce


Ingredients:
cornstarch, nonfat milk, boneless skinless chicken breast halves, olive oil, fresh mushrooms, onion, sherry wine, chicken broth, salt, pepper

Directions:
In a small bowl, combine cornstarch and milk until smooth; set aside. Flatten chicken to 1/4-in. thickness. In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, saute mushrooms and onion in butter until tender. Stir in the sherry or broth, salt and pepper; bring to a boil. Stir cornstarch mixture and to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Chicken With Piquillo, Tomatoes, and Olives


Ingredients:
salt, ground black pepper, paprika, Spanish olive oil, boneless skinless chicken breast halves, green bell peppers, onions, garlic, plum tomato, chicken bouillon granule, green olives

Directions:
In a cup, combine salt, pepper and paprika; sprinkle on both sides of chicken.
In a large skillet over medium-high heat, heat oil until hot. Add chicken, green peppers, onion and garlic to skillet; cook, stirring frequently and turning chicken to brown on both sides, about 5 minutes. Remove chicken from skillet.
Add tomatoes and bouillon granules; cook uncovered, stirring until tomatoes are softened, about 10 minutes. Return chicken to skillet. Reduce heat to medium; cover and simmer until chicken is cooked through, 10 to 15 minutes.
Stir in piquillo peppers and olives and cook just until heated through, about 2 minutes. Serve over saffron rice, if desired.
Fluffy Gluten-Free Biscuits


Ingredients:
sugar, gluten free baking powder, baking soda, xanthan gum, guar gum, salt, shortening, milk, unsalted butter

Directions:
Preheat the oven to 450°F  Lightly spray a baking sheet with non-stick cooking spray and set aside.  In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt.  Pulse a couple of times to combine.
Cut the shortening into small pieces and add to the flour mixture.  Pulse several times to incorporate.  Beat together the milk and egg white.  Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl.
Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough.  With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness.  Use a lightly floured 2" biscuit cutter to cut into 6 biscuits.  Place on prepared baking and bake 12 to 15 minutes.  Half way through baking, brush the tops with melted butter.
Erin's Easy Stir-Fry Sauce
Category: side-dish
By Erin Downey

This is a great base sauce that can be tweaked to your liking. Serve over rice, noodles, veggies, or meat. Enjoy!

Ingredients:
1 cup butter
¾ cup soy sauce
¾ cup white vinegar
¼ cup brown sugar
2 teaspoons minced garlic
½ teaspoon ground black pepper
½ teaspoon crushed red pepper

Directions:
Melt butter in a saucepan over medium heat. Stir soy sauce, vinegar, brown sugar, garlic, black pepper, and red pepper together in a bowl. Pour into the pan with the butter; bring to a boil. Remove from heat.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 244.5
Fat: 23.1 g
Saturated fat: 14.6 g
Carbohydrates: 9 g
Sugars: 7.1 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 61 mg
Sodium: 1518.5 mg
Holiday Carrots With Pineapple


Ingredients:
pineapple chunks, brown sugar, butter, cornstarch, ground cinnamon

Directions:
Cook Baby Carrots in boiling water for 4-5 minutes or until fork-tender. Drain Carrots and rinse under cold water. Drain and sit aside.
Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened.
Add pineapple and carrots. Heat and serve immediately.
Tomato and Veggie Pasta Sauce


Ingredients:
tomatoes, olive oil, onion, celery ribs, carrots, zucchini, diced tomatoes

Directions:
Heat oven to 220°C.
Roast tomatoes and pumpkin with a splash of oil for 40 minutes or till very soft.
Blend pumpkin and tomatoes with 1 cup of stock till smooth.
Pass through sieve to remove skin and seeds.
In a large pot heat a splash of oil and cook all the other chopped veggies for 5 - 10 minutes till soft.
Add canned tomatoes and 1 remaining cup of stock.
Simmer 25 minutes.
Use a stick blender and blend both mixtures together or whiz till smooth in a food processor.
Add chopped herbs if you like and season to taste.
Serve over pasta of your choice.
Apple-Cinnamon Bread Pudding
Category: desserts
By Brandy See Landers

With apples and cinnamon, this is a simple but delicious twist on bread pudding. Refrigerate leftovers. Can be served hot or cold.

Ingredients:
½ cup white sugar
1 teaspoon ground cinnamon
2 cups milk
2  eggs
2 tablespoons butter, softened, or more as needed
8 slices brioche bread
2  apples - peeled, cored, and shredded

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a glass, deep-dish pie dish. Stir together sugar and cinnamon in a small bowl. Whisk milk and eggs together in a separate bowl. Butter one side of each slice of bread, and cut into cubes. Spread 1/2 of the bread cubes into the prepared pie dish, sprinkle with 1/2 of the cinnamon-sugar mixture, and 1/2 of the shredded apples. Repeat layers once more with remaining bread cubes, cinnamon-sugar mixture, and apples. Pour milk-egg mixture over the top and let sit until bread cubes are moist, about 10 minutes. Bake in the preheated oven until top is crispy, 40 to 50 minutes. Let cool for at least 20 minutes before serving.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 277.1
Fat: 10.6 g
Saturated fat: 4.1 g
Carbohydrates: 39 g
Sugars: 22.3 g
Dietary fiber: 1.5 g
Protein: 7.4 g
Cholesterol: 90.6 mg
Sodium: 224 mg
Beef Baltimore


Ingredients:
lean round steak, flour, beef bouillon cube, boiling water

Directions:
Cook the noodles in boiling water.
Meanwhile smooth the steak hastily with flour on both sides; brown both sides in oil.
Remove the steak to a cutting board and cut into 1/2<U+0096>3/4 in.
wide strips, then return to the pan and brown the rest of each strip.
Dissolve the bouillon cube in water and pour over the steak.
Mix together the soup and lemon juice and stir into the pan.
Heat to boiling, but do not allow to simmer.
Serve hot over the noodles.
Sweet and Sour Broccoli Pasta Salad


Ingredients:
pasta, broccoli florets, carrot, Red Delicious apples, golden delicious apple, plain nonfat yogurt, cider vinegar, olive oil, Dijon mustard, honey, dried thyme leaves, lettuce leaf

Directions:
Cook pasta per package directions, omitting salt and adding broccoli during the last 2 minutes of cooking.
Drain and rinse well under cold water until pasta and broccoli are cool.
Place pasta, broccoli, carrots and apple in a medium bowl.
Combine yogurt, apple juice, cider vinegar, oil, mustard, honey and thyme and pour over pasta mixture; tossing to coat evenly.
Serve on lettuce leaves.
Oven Baked Fries/Potato Skins


Ingredients:
baking potatoes, butter, margarine, cheddar cheese, black olives, green onion, green pepper, salsa, sour cream

Directions:
leaving potato skin on, wash and scrub thoroughly.
cut each potato into 8-9 wedges.
melt margarine.
using a basting brush, put a thin coat of margarine on a cookie sheet (to avoid sticking].
place wedges on cookie sheet.
baste with some of the margarine.
baste a few times while cooking.
bake at 400f for approximately 40 minutes till golden brown and crisp on the outside.
remove pan from oven.
evenly spread cheddar cheese over potatoes.
sprinkle green peppers over cheese.
place back in oven until cheese is melted, about 5 minutes.
remove from oven and place on platter.
top with olives, onions, and bacon.
serve with salsa and sour cream.
MMM-MMM Good!
Garlic Chicken for Two


Ingredients:
garlic, chicken thighs, salt, fresh ground pepper, olive oil, white wine, reduced-sodium chicken broth, Dijon mustard, all-purpose flour, fresh chives

Directions:
Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half.
Sprinkle chicken with 1/8 teaspoon salt and pepper.
Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
Add the chicken to the pan and cook until browned on one side, about 5-6 minutes. Turn it over and return the garlic to the pan.
Add wine and cook for 1 minute.
Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl.
Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer.
Cover and cook until the chicken is cooked through and the garlic is tender, 10-11 minutes.
Serve the chicken with the sauce, sprinkled with chives (or scallion greens].
Seattle Salmon Burgers
Category: seafood
By The Recipe Collector

Cook the salmon fresh, or use leftover salmon from the night before. With a cream cheese and onion twist! Pairs great with rustic potatoes.

Ingredients:
1 (3 ounce) fillet salmon fillet
1 teaspoon salt
1 teaspoon ground black pepper
¾ teaspoon chopped fresh dill
1 tablespoon lemon juice
2  brioche buns, halved
1 tablespoon butter
1  yellow onion, sliced
3 tablespoons cream cheese, softened

Directions:
Preheat oven to 425 degrees F (220 degrees C). Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes. Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes. Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 2 burgers

Calories: 478.8
Fat: 24.8 g
Saturated fat: 11 g
Carbohydrates: 46.8 g
Sugars: 11.2 g
Dietary fiber: 3.3 g
Protein: 18 g
Cholesterol: 126.2 mg
Sodium: 1593.6 mg