xiaoxl/recipe_data huggingface dataset:
Strawberry Granita Dessert With Rose Water


Ingredients:
strawberries, powdered sugar, Homemade Powdered Sugar, rose water, heavy cream, mint leaf

Directions:
Gently wash and hull strawberries, then place in a food processor.
Process until pureed. It may be necessary to add a small amount of water to help blend the strawberries.
Working in batches, press purée through a fine sieve to extract seeds (discard seeds]. Note: I admit: I'm lazy and skip this step. I leave it for you to decide whether to remove the seeds or not.
Whisk powdered sugar, lemon juice and rose water into  pureed strawberries. It should seem a little too sweet and a little too sharp; both tastes will be muted slightly when frozen.
Pour the strawberry purée into a bowl or large tub; for best results, the mixture should be no deeper than about 1 inch.
Freeze until solid, at least 1 hour.
Remove from freezer 5 minutes before serving.
Using a sturdy scoop or spoon, mound granita into *goblets and cap each with a trickle of cream. The cream will solidify, semifrozen, like a snowcap on a pink mountain.
*I used fancy dessert glasses which were placed in the freezer and chilled to get that "frosted" effect.
Garnish with lemon verbena or mint leaves.
Very important: serve immediately.
Witch's Hairy Finger Breadsticks


Ingredients:
active dry yeast, warm water, milk, egg, parmesan cheese, butter, sugar, salt, garlic powder, flour, parmesan cheese

Directions:
In a large bowl, dissolve the yeast in warm water.
Add the milk, egg, grated Parmesan cheese, butter, sugar,  salt, Italian seasoning, garlic powder, food coloring, and 1 cup flour.
Beat on medium speed for 2 minutes.
Stir in enough of the remaining flour to form a soft dough.
Turn onto a floured surface;  knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down;  let stand for 10 minutes.
Preheat oven to 375 degrees.
Turn dough onto a lightly floured surface.
Divide into 16 pieces.
Shape each piece into a 10 inch rope.
Cut in half.
Place 2 inches apart on greased baking sheets.
Cover and let rise for 30 minutes.
Brush egg white over breadsticks;  sprinkle with shredded Parmesan cheese.
Place an almond slice at the tip of each.
Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
Serve warm with marinara sauce.
Hillshire Farm Autumn Country Fondue


Ingredients:
smoked sausage, white wine, lemon juice, swiss cheese, American cheese

Directions:
Combine onion soup mix, 1 cup of wine and lemon juice in heavy saucepan over medium heat.  Turn setting to low and add cheeses in small amounts, stirring until cheese is melted.  Add remainder of wine as needed.
Transfer sauce to heating dish or fondue pot.  Serve fondue with smoked sausage and bread chunks.  Dip in the pieces of smoked sausage with fondue forks, allowing to sit for a few seconds to heat through.  If you prefer, you could quickly fry the sausage before serving.
Tip:  You could also use bread sticks and fresh veggies with this fondue.
Authentic Ragù Alla Bolognese


Ingredients:
extra virgin olive oil, butter, yellow onion, carrots, celery ribs, garlic cloves, pancetta, dry white wine, milk, san marzano tomatoes, parmigiano-reggiano cheese, butter, salt, pepper

Directions:
Place a 12" skillet over medium heat and melt butter in the oil. Add the onion, carrot, celery, and garlic with some salt and cook for 5 minutes, stirring frequently.
Add the pancetta or bacon and cook for 10 minutes, until vegetables are soft.
Increase the heat to high and add meat a third at a time. Make sure to add meat gradually as this allows the water to evaporate and the meat will brown.
Cook until meat is no longer pink. Once this happens, set timer for 15 minutes and allow meat to caramelize stirring occasionally. It is okay for meat to stick to the bottom of the pan.
Over medium heat, pour the white wine into pan to deglaze. Scrape all the brown bits at the bottom of the pan.
Add milk, diced tomatoes with liquid, beef stock, 1 tsp of salt and 1/4 tsp ground pepper to the pan. Bring to boil and then put on low and simmer slowly half covered for 4 hours. Stir occasionally.
Do not allow meat to stick again. If starts to stick lower heat and add a small amount of beef stock.
The sauce should be thick at the end.
Add salt and pepper to taste.
Finish with stirring in parmigiano cheese and butter to ragu.
Roasted Rosemary Baby Potatoes


Ingredients:
baby potatoes, fresh rosemary, extra virgin olive oil, kosher salt, ground black pepper

Directions:
Heat oven to 450°F.
Toss potatoes and rosemary into a large roasting pan with olive oil.
Sprinkle with salt and roast for 50 minutes, tossing every 15 minutes until golden-crisp and tender.
Transfer with rosemary sprigs to a platter and season with pepper.
Watermelon Pickles
Category: side-dish
By KERYNE

Watermelon pickle is made using the white part of the watermelon's rind. It is delicious by itself as a winter treat or as a condiment with turnip greens or turkey and cornbread dressing. Home canning is a delightful cooking experience, but  requires equipment such as a canner (very large pot), a rack for the jars to rest in, and the jars and lids. I recommend following the home canning guidance in the 'Ball Blue Book of Preserving' to obtain precise instructions on how to sterilize jars and guarantee results that are tasty and safe.

Ingredients:
1 cup canning salt
1 gallon water
16 cups (1-inch) cubes watermelon rind
1 gallon water
3  cinnamon sticks
1 teaspoon whole allspice
1 teaspoon whole cloves
2 cups white vinegar (5% acidity)
3 cups white sugar, or more to taste
12  maraschino cherries, halved
1  lemon, thinly sliced
6  1-pint canning jars with lids and rings

Directions:
Stir canning salt into 1 gallon water in a large container until dissolved; add watermelon rind. Cover the container with plastic wrap or a lid and let sit 12 hours. Drain and rinse completely. Combine drained watermelon rind and 1 gallon water in a stock pot. Bring the water to a boil, reduce heat to medium-low, and simmer until the rind is tender, 45 minutes to 1 hour; drain and set aside. Put cinnamon sticks, allspice, and cloves in cheesecloth or spice bag. Combine vinegar, sugar, spice bag, maraschino cherries, and lemon slices in the stock pot; stir until sugar is dissolved. Add watermelon rind to the pot; bring to a boil, reduce heat to medium-low, and simmer until the rind is transparent, about 5-10 minutes. Remove the spice bag and set aside. Sterilize the jars and lids in boiling water for at least 5 minutes. Put one whole clove into each jar. Break cinnamon sticks into pieces and put 1 piece into each jar. Pack the watermelon rind with the vinegar mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Prep time: 15 mins
Cook time: 1 hr
Total time: 21 hrs 15 mins
Yields: 6 pints

Calories: 135.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 34.2 g
Sugars: 25 g
Dietary fiber: 1 g
Protein: 0.7 g
Sodium: 4624.2 mg
Goat Cheese Apple Strudel


Ingredients:
phyllo dough, butter, granny smith apple

Directions:
Pre heat oven to 375°F.
Remove the phyllo dough from the box, unfold, and cover with a damp towel.
Place 1 sheet of phyllo on the work surface and brush lightly with melted butter.
Repeat 2 more times to create 3 layers, being sure to keep the unbuttered phyllo covered.
Spread Fig jam in a 1 ½ inch wide row ½ inch from the edge of the layered phyllo, leaving about 1/2 inch space on each end.
Place the apple slices on the jam in a uniform layer.
Split the Chavrie® log in half and top the apples with the rounded side facing up.
Fold the ends over the apples and cheese. Roll the phyllo and filling over onto itself to form a strudel roll.
Place the roll seam side on the baking sheet. Brush the top of the strudel with the butter.
Bake to a golden brown, about 10 to 15 minutes. Allow to cool for 10 minutes, and then cut into portions.
Cherry Banana Snicker Salad


Ingredients:
maraschino cherries, bananas, Cool Whip

Directions:
Combine cherries, banana slices, and chopped snickers into a medium sized bowl.
Fold in Cool whip and mix until everything is coated with Cool Whip. (You may add in some cherry juice for more color and cherry flavor, making sure to mix it in without diluting the Cool Whip.].
Let salad stand overnight for best flavor.
Squash Tart


Ingredients:
butter, sugar, cinnamon, salt, cornstarch, eggs, water

Directions:
Using an electric mixer, cream together butter, sugar, cinnamon, salt, and cornstarch.
Scrape bowl, adding eggs and water. Beat till light, then stir in squash.
Pour into the cooled shell and bake till set, just a little quivery in the middle, about 35 minutes, in a moderate oven, make sure to use a deep pan or else there will be too much filling, I often bake pies in 9x1.5-inch cake pans, and practically every savory quiche.
Pan-Seared Brussels Sprouts
Category: side-dish
By Chef V

A quick and tasty Brussels sprouts side dish. These are meant to be pan-seared over a high heat to develop golden brown bites of deliciousness.

Ingredients:
20  Brussels sprouts
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons sliced almonds
2 tablespoons dried cherries
1 pinch sea salt

Directions:
Slice each Brussels sprout into 5 or 6 slices. Mix Dijon mustard and honey together in a small bowl. Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 4 servings

Calories: 123.4
Fat: 5.2 g
Saturated fat: 0.6 g
Carbohydrates: 17.2 g
Sugars: 8.2 g
Dietary fiber: 4.4 g
Protein: 4.2 g
Sodium: 167.3 mg
Panna Cotta With Blueberry Sauce


Ingredients:
plain yogurt, milk, granulated sugar, vanilla beans, gelatin, amaretto liqueur, blueberries, granulated sugar, mint leaf, strawberries

Directions:
1] Soak the gelatin in cold water for 2-3 minutes.
2] In a saucepan combine cream, yoghurt, milk and vanilla beans. Stir continually on a low heat until just before boil.
3] Turn off the heat and add gelatin and amaretto liqueur.
4] Let mixture stand until cool and the pour into ramekins or glasses and put in fridge for 2hours to set.
5] To make blueberry sauce put blueberries and granulated sugar in a glass bowl and microwave for 2 minutes.
6] When panna cotta is firm but still jiggles remove from fridge and top with blueberry sauce. Garnish with sliced strawberries and mint leaves as you like.
Lickety-Split Pea Soup


Ingredients:
onion, carrot, vegetable broth, chicken broth, celery, granulated sugar, dried thyme, dried mint, fresh ground black pepper, ground coriander, ground cloves, bay leaf, kosher salt, lime juice, cooked ham

Directions:
ADD split peas to 8 cups vegetable broth (or chicken broth] in a soup pot; BRING to boiling at high heat. COVER; BOIL for 15 minutes on high heat, stirring occasionally; REDUCE heat to medium-low.
PEEL and divide one medium onion into quarters; PLACE onion quarters into the large bowl of a food processor and process until coarsely chopped; ADD onion to soup.
INTO the bowl of a large food processor while running, add one peeled large carrot; PROCESS just until finely chopped; ADD carrot to soup.
DICE celery to yield 1 cup; ADD celery to soup; FINELY chop and add 4-8 ounces cooked ham if desired (use food processor], or add 4-8 ounces chopped cooked bacon, if desired].
ADD the remaining soup ingredients EXCEPT lime juice (2 teaspoons granulated sugar, 1 1/4 teaspoons dried thyme, 1 teaspoon crushed dried mint, 1/2 teaspoon fresh ground black pepper, 1/4 teaspoon ground coriander, 1/8 teaspoon ground cloves, 1 large bay leaf]; STIR well; COVER.
SIMMER soup for 45 minutes on medium-low, or until tender; REMOVE bay leaf and stir well.
STIR in lime juice and heat through (if not serving right away, keep soup covered and reduce heat to lowest setting, stirring as needed].
SEASON to taste with kosher salt.
POUR into bowls; GARNISH as desired or top with a few croutons if desired.
USE your fingers to eat soup, or slurp soup directly from the bowl (kidding!]; ENJOY!
Vegan Mayo
Category: everyday-cooking
By Rita

This vegan mayonnaise is made without milk or eggs. It tastes great as a dip with veggies or on bread. Store in a closed container in the fridge for up to 2 weeks.

Ingredients:
1 cup soy milk
1 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
1 teaspoon sea salt, or to taste
1 ½ cups sunflower oil, or more as needed

Directions:
Combine soy milk, apple cider vinegar, Dijon mustard, and sea salt in a blender; blend until smooth. Slowly add oil while blender is running in a thin steady stream. Vegan mayonnaise should be thick, but still runny. If it is too thin, turn on blender again and add more oil.

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

Calories: 86.7
Fat: 9.5 g
Saturated fat: 0.9 g
Carbohydrates: 0.5 g
Sugars: 0.3 g
Protein: 0.2 g
Sodium: 75.4 mg
Decadent Mediterranean Honeyed Olive Oil Toasts


Ingredients:
baguette, olive oil, honey, cardamom, ground cumin, dried mint flakes, marjoram

Directions:
Mix the dry spices together in a small dish.
Cut the bread into 4 pieces as if you were making two 6" sandwiches.
Measure out the olive oil into another small dish-- with a pastry or BBQ brush, brush all the olive oil onto the pieces of bread right side up (about 1 tablespoon for each slice.].
Squoosh some honey generously onto each piece of bread in a horizontal line, roughly 1 teaspoon. Use the BBQ brush to spread and mix the honey into the breads.
With your thumb and forefingers, pinch the spice mix and spread onto all the pieces of bread.
Put the breads on a cookie sheet and toast for 3-4 minutes or until golden brown on top-- I use my toaster/convection oven.
Creamy Blue Cheese Dressing


Ingredients:
olive oil, mayonnaise, fresh lime juice, lemon juice, red wine vinegar, sour cream, plain yogurt, blue cheese, salt, ground cayenne pepper

Directions:
In a small mixing bowl, beat together the oil and mayonnaise until completely blended.
Add the lime juice and beat some more.
Add vinegar and beat again.
Stir in sour cream, blue cheese, salt and hot sauce.
Serve over your favorite salad.
Will keep in the refrigerator for several weeks.
Vegetable Rolls


Ingredients:
carrot, zucchini, red capsicum, red onion, barbecue sauce, egg, butter

Directions:
Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling.
Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
Cook in a moderate oven (180C] for about 20 minutes or until bread is golden brown.
Stand rolls for 5 minutes before serving.
Serve warm rolls with tomato sauce.
Homemade Potato Chips


Ingredients:
floury potatoes, salt

Directions:
Peel, then slice the potatoes very thinly.
A mandolin does the best job of this and the slices should be as thin as a wafer.
As you slice, drop them into deep, cold water.
Bring a deep pan of frying oil to 190 C or 375 degrees F.
Dry the potatoes thoroughly, then fry them for a couple minutes until they're crisp and golden.
Drain them on paper towels and then season generously with salt.
Bacon Roses


Ingredients:
"bacon"

Directions:
Preheat oven to 400 degrees.
Roll up each slice of bacon so it looks like a bud.
Stick two toothpicks into each bud at the bottom to hold the roll in place, criss crossing so it can stand up.
Place on a foil-lined cookie sheet and bake for 20-30 minutes until browned and cooked through.
Cool, remove toothpicks and then stick a skewer into the bottom of each so it looks like a rose on a stem.
Stick in a vase full of greenery and deliver to the one you love who will certainly adore you for all eternity.
One More Potato Salad


Ingredients:
small red potatoes, bay leaves, garlic cloves, scallion, celery ribs, tarragon vinegar, mayonnaise, parsley

Directions:
Bring potatoes, bay leaves, garlic and enough cold salted water to cover to a boil in a Dutch oven.
Simmer until potatoes are tender, about 12 minutes.  Drain.  Discard bay leaves and garlic.
Combine scallions, celery, oil, vinegar and mustard in a bowl.
Season with salt and pepper.
Add potatoes.
Stir in mayonnaise and parsley.
Serve at room temperature or slightly chilled.  (I thought this salad tasted better the second day.].
Vegan Crockpot Borscht


Ingredients:
potatoes, beet, onions, caraway seed, salt, celery, carrot, red cabbage, fresh dill weed, cider vinegar, honey, tomato paste, tofutti sour cream, chopped tomato

Directions:
Add all ingredient to the crock pot except for the tofutti and tomatoes.  Mix well to make sure tomato paste is dissolved fairly well in the stock.
Cook on low heat for 8 hours.
Garnish with extra dill, tofutti sour cream, and chopped tomatoes.
Enjoy!
Italian Roll-Ups


Ingredients:
low-carb tortilla, turkey sausage, lowfat mozzarella cheese

Directions:
Spread dressing over tortilla.
Sprinkle crumbles and mozzarella cheese.
Microwave for 20-30 seconds.
Roll up jelly-roll style and let sit for a minute to blend flavors (if you can wait that long for the yummy goodness!].
Slice and enjoy!
Asian Chicken Noodle Soup


Ingredients:
fat-free chicken broth, boneless skinless chicken breast, carrots, celery, snow peas, orange bell pepper, reduced sodium soy sauce, green onions, mushrooms, garlic cloves, ginger, black pepper, Chinese five spice powder, salt

Directions:
Drain and rinse tofu noodles and cut into whatever size pieces you prefer.  (The fettucine shape looks like an egg noodle when cut up.  The long spaghetti shape noodles are slurpy to eat, but are kindof fun in an Asian style soup.].
Spray a large stockpot with non-stick cooking spray.  Add the garlic, carots, and celery.  Cook for 5 minutes.
Add mushrooms, bell pepper, snow peas, baby corn, broth, soy sauce, ginger, pepper, and green onions.  Bring to a boil, reduce heat, cover and simmer for 15-20 minutes.
Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
Portabella and Zucchini Tacos


Ingredients:
portabella mushrooms, water, dried oregano, olive oil, zucchini, red onion, corn tortillas, monterey jack cheese, salsa, lettuce

Directions:
Preheat oven to 425°F  On a large rimmed baking sheet, combine mushrooms, water, 1 teaspoon oregano, 1 tablespoon oil, and salt & pepper to taste.  On another rimmed baking sheet, toss the zucchini & onions with the remaining oregano & oil; season with salt & pepper.
Roast, tossing occasionally, until veggies are browned and fork-tender, 25-30 minutes.  Keep an eye on them - the zucchini & onions will be done sooner than the mushrooms.
When roasting is almost finished, heat a small skillet over medium high heat and warm tortillas briefly on each side.  This goes very quickly - you want them a bit browned but still nice and soft.  Wrap warm tortillas in a clean kitchen towel until serving time.
To serve, pile on the filling and toppings as you wish!
Autumn Harvest Cookies
Category: desserts
By ramie7224

An oatmeal-raisin cookie with a twist.

Ingredients:
1 cup softened butter
½ cup brown sugar
½ cup white sugar
2  eggs
½ teaspoon orange extract
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 ½ cups rolled oats
½ cup chopped walnuts
1 cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cream together butter and the brown and white sugars in a bowl until smooth. Beat in the eggs, vanilla and orange extract. In a separate bowl, combine the flour, salt, baking powder and pumpkin pie spice; stir flour mixture into the sugar mixture. Add the rolled oats, walnuts and cranberries and mix thoroughly. Using a small ice cream scoop or teaspoon, drop rounded scoops of dough onto the prepared cookie sheet. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 42 cookies

Calories: 114
Fat: 5.9 g
Saturated fat: 3 g
Carbohydrates: 14.3 g
Sugars: 6.9 g
Dietary fiber: 0.8 g
Protein: 1.7 g
Cholesterol: 20.5 mg
Sodium: 61.1 mg
Black Bean and Corn Salsa


Ingredients:
black beans, kernel corn, extra virgin olive oil, green onion, ground cumin, fresh cilantro, lime, juice of, Tabasco sauce

Directions:
"Mix all the ingredients in a bowl and refrigerate it for an hour before serving."
Honey Garlic Burgers With Sweet and Sour Mayonnaise


Ingredients:
lean ground beef, green onion, egg, mayonnaise

Directions:
In a large bowl mix together beef and onion.
Spray grill with PAM Grilling Spray, heat grill to medium-high heat and cook burgers until cooked through, about 10 minutes.
While burgers are grilling stir together VH Sweet and Sour Sauce and mayonnaise.
Serve cooked burger on buns with fresh lettuce and large dollop of sweet and sour mayonnaise.
Greek Biscuits


Ingredients:
feta cheese, lemon juice, fresh dill, scallions

Directions:
Preheat oven to 400F;  in small serving bowl, combine all ingredients except biscuits; set aside.
Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
Separate each biscuit into 2 thin layers of dough and arrange 1 layer.
in bottom of each sprayed cup, reserving remaining layers.
Arrange 1/10 of cheese mixture over each biscuit in cup, then top each with.
remaining biscuit layer; press around edge of each biscuit to seal.
Bake until biscuits are golden brown, 8 to.
10 minutes.
Remove biscuits to wire rack and let cool.
Spring Cleanse Vegetable Juice - Juicer


Ingredients:
carrots, cucumber, celery, garlic clove, fresh parsley

Directions:
"Wash all the ingredients and put in a juicer or food processor."
Creamed Corn, Parsley & Bacon on Muffins


Ingredients:
bacon, parsley, English muffins, butter

Directions:
Fry bacon in a non-stick pan until crisp; drain.
Heat corn in a pan over a low heat, add in bacon & parsley.
Spread muffins with butter and top with corn mixture.
Serve garnished with extra parsley if desired.