xiaoxl/recipe_data huggingface dataset:
Thyme Gougeres


Ingredients:
unsalted butter, all-purpose flour, cayenne pepper, kosher salt, gruyere cheese, asiago cheese, fresh thyme leaves, eggs

Directions:
Preheat oven to 400 degrees F.  Line 2 large baking sheets with parchment paper.  Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat.  Add flour, cayenne, and salt; stir vigorously to blend.  Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on the bottom and sides of pan about 1 minute.  Transfer mixture to a stand mixer fitted with a paddle attachment.  Add 1 cup Gruyere, Asiago and 2 teaspoons thyme; beat on low speed to blend.  Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.
Spoon dough into a pastry bag fitted with a 1/2 inch tip or a plastic bag with a 1/2 inch cut diagonally from 1 corner.  Pipe dough onto prepared baking sheets in 1 - 1 1/4 inch rounds, spacing 1 inch apart.  Whisk remaining egg with 1 tablespoons water in a small bowl.  Brush egg wash lightly over rounds, patting down to form rounded tops.  Sprinkle with remaining 3 tablespoons Gruyere.  Garnish each with a few thyme leaves.
Bake gougeres until puffed and golden brown and centers are cooked through but still moist, 20 - 25 minutes.  Let cool slightly and serve.
Laurel's Spicy Sweet and Sour Green Beans


Ingredients:
green beans, bacon, sweet onion, brown sugar, cider vinegar, Worcestershire sauce, seasoning salt, black pepper, red pepper flakes

Directions:
In a large pot of salted water, bring beans to a boil and simmer for 12-15 minutes. Drain.
While beans are cooking, fry bacon in a large non-stick pan until crisp. Remove and drain on paper towels. Cool and break into bite-sized pieces. (Alternatively, you can cut the bacon into bite sized pieces and fry them until crisp, remove with slotted spoon and drain on paper towels.].
Add onions to bacon grease in the pan and cook until soft. (If you feel you have too much grease, remove some first and save for another recipe. I like to leave at least 1/4 cup of grease in the pan.].
In a bowl mix remaining ingredients and add to pan, simmering and stirring until the sauce thickens and has a nice thick syrupy consistency.
Add beans to the pan and stir to coat the beans with sauce. Add the bacon and stir till combined. Serve.
Braised Short Ribs in Vegetable Ragout


Ingredients:
olive oil, salt, pepper, garlic cloves, onions, carrots, bay leaf, white wine, chicken broth

Directions:
Pre-heat oven to 275 degrees.
In a large, oven-safe dutch oven or heavy bottomed pot, heat the olive oil on medium-high heat.
Season short ribs generously with kosher salt, black pepper and ground thyme on all sides.
In the olive oil, sear the short ribs in batches. About 3 minutes on each side. Transfer ribs to a plate and set aside.
Lower heat to medium and add garlic and onions. Saute for 4 minutes to soften.
Add carrots and bay leaf and continue to saute for 3 minutes more. If using other vegetables, add them to the pan now and saute for as long is necessary.
Add the white wine to the pan and stir to combine ingredients. About 2 minutes.
Add short ribs and drippings to the pan. Bury the ribs deep into the vegetable mixture and add chicken broth. Cover with a lid.
Bring pot to a boil and place inside pre-heated oven for 2 hours.
Serve with mashed potatoes or buttered egg noodles and enjoy!
Gluten-Free Cheese and Herb Pizza Crust
Category: main-dish
By Lisa

Here's a variation of a gluten-free pizza crust - I have found that baking it for 10 minutes before topping improves the texture.

Ingredients:
¾ cup gluten-free all purpose baking flour
¼ cup garbanzo bean flour
¼ cup cornstarch
¼ cup tapioca starch
¼ cup grated Parmesan cheese
1 ½ teaspoons baking powder
1 teaspoon xanthan gum
1 teaspoon Italian seasoning
1 teaspoon dried oregano
½ teaspoon salt
1 teaspoon white sugar
1 cup lukewarm water
1 (.25 ounce) package active dry yeast
1  egg
1 ½ teaspoons olive oil
½ teaspoon apple cider vinegar
1 teaspoon white sugar
½ teaspoon minced garlic

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease a 15-inch pizza pan with cooking spray. Stir all-purpose baking flour, garbanzo bean flour, cornstarch, tapioca starch, Parmesan cheese, baking powder, xanthan gum, Italian seasoning, oregano, and salt together in a bowl; set aside. Dissolve 1 teaspoon of white sugar in lukewarm water in a small bowl. Sprinkle yeast over top, and set aside until foamy, 3 to 5 minutes. Beat egg in a separate bowl with olive oil, vinegar, 1 teaspoon sugar, and garlic until smooth. Whisk yeast mixture into egg mixture and stir in flour mixture until no dry lumps remain. Press dough into prepared pan, leaving outer edge slightly thicker than the center. Cook in preheated oven until dough has risen and slightly firmed, 10 to 12 minutes. Once topped with your favorite toppings, continue baking at 425 degrees F (220 degrees C) until the crust is golden brown, 20 to 30 minutes. Remove pizza from pan and cook directly on the oven rack for 5 minutes to crisp crust, if desired.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 pizza crust

Calories: 79.4
Fat: 2.5 g
Saturated fat: 0.8 g
Carbohydrates: 11.7 g
Sugars: 1.4 g
Dietary fiber: 1.2 g
Protein: 2.7 g
Cholesterol: 25.5 mg
Sodium: 300.3 mg
Chicken Breasts With Green Sauce (Pollo Con Salsa Verde)


Ingredients:
boneless skinless chicken breasts, olive oil, garlic cloves, onion, red pepper flakes, salt, flour, white wine, chicken broth, parsley

Directions:
Pat chicken breasts dry with paper towel. Pour bread crumbs or flour and 1/2 tsp salt onto a large dinner plate. Coat chicken breast in flour on both sides.
Pour 1/4-inch olive oil into a 10-inch frying pan and heat. When oil is hot, brown chicken breasts on both sides. Remove and set aside for later.
Finely chop onion and garlic. Pour enough olive oil to cover bottom of a large, deep frying pan and heat. When hot enough, sauté chopped onion, garlic and red pepper flakes. When onions are transparent, add 1-2 Tbsp flour and fry for 3 minutes, stirring constantly. Pour in wine, stir and simmer for 3-4 minutes.
Place chicken breasts into the pan with onions and garlic. Slowly pour in chicken broth. Chop parsley and add to pan. Adjust salt. Stir and simmer for 5 minutes, or until breasts are fully cooked and sauce thickens slightly.
Serve with white rice or fried potatoes.
Indian Rice Pilaf
Category: side-dish
By TIBM

A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!

Ingredients:
¼ cup water
1 (14.5 ounce) can chicken broth
1 cup long grain rice
1 teaspoon curry powder
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
2 pinches ground cloves
1 small onion, coarsely chopped

Directions:
Bring water and chicken broth to a boil. Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 187.6
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 40.1 g
Sugars: 1.4 g
Dietary fiber: 1.4 g
Protein: 4.1 g
Cholesterol: 2.3 mg
Sodium: 440.1 mg
Mango Habanero Hot Sauce


Ingredients:
mango, red onion, garlic cloves, habanero peppers, fresh ginger, turmeric, cumin, honey, cider vinegar, sherry wine, salt

Directions:
In a saucepan, bring vinegar, sherry, and salt to boil., Purée remaining ingredients in a blender, then transfer mixture to a bowl., Pour vinegar mixture over mango mixture and stir well., Allow to cool before bottling., Keep refrigerated for 3 weeks or more.
Chile Chicken Slow Cooked Tacos


Ingredients:
boneless skinless chicken thighs, brown sugar, green chilies, frozen corn, green onions, flour tortillas, lettuce, tomatoes, cheese

Directions:
Spray a 3-4 quart slow cooker with cooking spray.
Place chicken thighs in cooker. Sprinkle with taco seasoning mix and brown sugar; toss to coat. Mix in green chiles, corn and /2 cup of the enchilada sauce. Refrigerate remaining enchilada sauce.
Cover and cook on low heat setting for 6-7 hours.
Place chicken on cutting board; use 2 forks to pull chicken into shreds. Return chicken to cooker. Stir in green onions.Cover and cook on low heat setting 15 minutes.
Heat remaining enchilada sauce. Serve chicken mixture in taco shells with toppings and warm enchilada sauce.
Shrimp Spring Rolls


Ingredients:
water, all-purpose flour, raw shrimp, carrot, green onion, low sodium soy sauce, cornstarch, sesame seeds, gingerroot, garlic, granulated sugar

Directions:
Filling: Mix 9 ingredients in small bowl.
Set aside.
Stir water into flour in small cup until smooth.
Cut each wrapper in half into 2 rectangles.
Keep wrappers covered with damp cloth to prevent drying out.
Brush all four edges of 1 rectangle with flour paste.
Place 2 tsp (10 mL] of filling across centre of 1 one short end.
Roll up, tucking in sides to enclose filling, into small finger-sized cylinders.
Hint: tuck in sides before rolling (or tuck sides half-way through rolling] to ensure enclosure of filling.
Repeat with remaining filling and rectangles.
Deep-fry spring rolls, in 3 batches, in hot 375 degree F (190 degree C] peanut oil for about 3 minutes, turning often, until crisp and golden.
Remove to paper towels to drain.
Note: to toast sesame seeds, place in single layer in ungreased shallow pan.
Bake in 350 degree F (175 degree C] oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
Easiest Pancake Syrup


Ingredients:
sugar, water

Directions:
"Stir together sugar and water in small saucepan till sugar is dissolved. Heat till boiling. Boil for about 2 minutes. Turn off heat. Add Maple Flavoring. Ready to serve!"
Southwestern 3 Bean Salad


Ingredients:
white vinegar, granulated sugar, seasoning salt, red wine, cilantro, kidney beans, black beans, garbanzo beans, corn, carrot

Directions:
In a small bowl, whisk together the oil, vinegar, sugar, dried onions and seasoning salt. Stir in wine.
Drain and rinse beans. Put into serving bowl. Add corn, jalapeno, carrots, and cilantro. Stir to mix well.
Pour dressing over all and stir to mix. Cover and chill 4 hours or overnight.
Eat and enjoy!
Savory Char Marinade


Ingredients:
soy sauce, cider vinegar, rice vinegar, Worcestershire sauce, dry mustard, garlic powder, onion powder, sugar, black pepper, liquid smoke

Directions:
"Mix all ingredients well and marinade for at least 2-4 hours. Cook  on low flame until skin is crispy and charred ( but do not burn]! The longer you marinade the stronger the flavor!"
Emeril Lagasse's Pumpkin Cheesecake


Ingredients:
graham cracker crumbs, pecans, light brown sugar, ground cinnamon, butter, cream cheese, sugar, cornstarch, pure vanilla extract, nutmeg, eggs, heavy cream, pumpkin puree

Directions:
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, pecans, brown sugar, and 1/2 teaspoon of the cinnamon in a bowl.
Pour in the melted butter and stir well to blend.
Press the mixture evenly into the bottom and 1 inch up the sides of a 9-inch springform pan.
Combine the cream cheese, sugar, cornstarch, vanilla, the remaining 1/2 teaspoon of cinnamon, and the nutmeg in the bowl of an electric mixer.
Beat until fluffy.
Add the eggs and yolks, beating on low speed until just blended.
Fold in the cream and pumpkin purée.
Pour the batter into the crust-lined pan, and place on a baking sheet.
Bake until the center is nearly set, about 1 hour to 1 hour and 10 minutes.
Remove from the oven and cool for 15 minutes.
Carefully run a small, sharp knife between the cake and the sides of the pan.
Release the sides of the pan and cool at room temperature for 30 minutes.
Cover the cheesecake tightly with aluminum foil or plastic wrap, and chill in the refrigerator at least 4 hours, or up to 8 hours, before serving.
Beef Stew With Sun-Dried Tomatoes


Ingredients:
sun-dried tomato, beef stew meat, onion, garlic cloves, carrots, water, salt, parsley, oregano, basil, bay leaves, cold water, all-purpose flour

Directions:
Drain and rinse tomatoes, then coarsely chop.
Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
mix 1/4 cup water and the flour; stir into stew.
Cover and cook on high heat for 10-15 minutes.  Remove bay leaves and serve.
Ducuna


Ingredients:
sugar, allspice, flour, sweet potatoes, cinnamon, raisins

Directions:
Preparations for making Ducuna. First grate.the sweet potatoes and add sugar. Leave for a while it will spring water from mixture so. You do not have to add water at anytime.
Add spices and raisin, mix in the flour. You may proceed to add a little bit of water, if the mixture seems to be too watery add a bit more flour.
Spoon some of mixture in the foil paper. You maybe able to make about 5 individual Ducuna from the above recipe.
Wrap the Ducuna and place right into boiling water and boil for 45 minutes until they are firm. It will be hot. Carefully unwrap and enjoy.
Pumpkin-Shaped Dinner Rolls
Category: bread
By Chef John

This very Instagram-friendly roll is the perfect thing to bring to that holiday gathering, and can be made using your favorite dinner roll recipe. Sure, these take longer to make than your already perfectly fine dinner rolls, but that's nothing when you consider all the compliments that will be coming your way.

Ingredients:
1 cup warm milk
1 (.25 ounce) package active dry yeast
1 tablespoon honey, or more to taste
4 tablespoons melted butter
1 teaspoon fine salt
3 cups all-purpose flour, or more as needed
kitchen string (4 per roll)
vegetable oil, or as needed

Directions:
Combine warm milk, yeast, honey, and butter in a bowl; stir. Add salt and most of the flour, reserving the rest for dusting. Stir using a wooden spoon until a sticky dough forms. Dust a work surface with the leftover flour. Knead the dough until smooth, elastic, and no longer sticky, adding more flour as needed. Form dough into a ball that springs back lightly when pressed. Transfer dough to a lightly greased bowl, cover with greased foil, and let rise in a warm place until doubled in size, about 1 1/2 hours. Meanwhile, cut kitchen string into 4 dozen 8- to 10-inch strands. Place strings in a bowl and toss with oil to coat; set aside. Press risen dough down on a work surface; reserve 3 to 4 tablespoons for forming "stems." Cut remaining dough in half and cut each half into 6 wedges. Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Cover and let rest for 15 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone liners. Place 4 pieces of string on your work surface. Crisscross strings over a center point into a star formation. Place a dough ball, smooth side-down, onto the center point. Firmly tie each string into a knot over the center of the roll. Snip off excess string using scissors. Place tied roll onto a prepared baking sheet, knot side-down. Repeat with remaining strings and dough balls. Let rolls rise for about 30 minutes. Sift a little flour on top of rolls. Shape reserved dough into "stems" and place them on the sheet next to the rolls. Bake in the center of the preheated oven until lightly browned, 20 to 25 minutes. Remove from the oven and let cool until safe to handle, about 15 minutes. Cut strings off of each roll at the tops and peel down carefully and slowly to remove. Cut a small hole in the tops of each roll and press "stems" into each hole. Transfer pumpkin rolls to a serving platter.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 20 mins
Yields: 12 rolls

Calories: 174.9
Fat: 5.7 g
Saturated fat: 2.9 g
Carbohydrates: 26.5 g
Sugars: 2.5 g
Dietary fiber: 1 g
Protein: 4.2 g
Cholesterol: 11.8 mg
Sodium: 230.4 mg
Nutella Scrolls


Ingredients:
self-raising flour, butter, milk, hazelnuts, sultana

Directions:
Preheat oven to 200°C Line a baking tray with baking paper.
Make basic scroll dough Sift flour into a large bowl. Add butter. Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs (alternately, combine in food processor then transfer to a large bowl]. Make a well in the centre. Add milk. Using a knife, mix together to form soft dough.
Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you.
Spread Nutella over dough, leaving a 2cm border along the short edge furthest from you. Sprinkle hazelnuts and sultanas evenly over Nutella.
Starting from short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim ends then cut roll into 9 even slices (see note]. Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm.
Double Chocolate-Cherry Scones
Category: bread
By thedailygourmet

These are so decadent tasting, but surprisingly have very little chocolate! The bonus they cook rather quick! I use black onyx cocoa powder from the Savory Spice Shop®- it allows for a much deeper, darker, and richer chocolate taste that regular Dutch processed cocoa powder just doesn't have.

Ingredients:
1 ¾ cups all-purpose flour
2 tablespoons all-purpose flour
2 tablespoons black onyx cocoa powder (from Savory Spice Shop®)
½ cup brown sugar
1 ½ teaspoons baking powder
½ teaspoon salt
3 tablespoons miniature semisweet chocolate chips
½ cup heavy cream
2 tablespoons heavy cream
½ teaspoon almond extract
½ teaspoon vanilla extract
½ cup cherry pie filling

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine 1 3/4 cups plus 2 tablespoons flour, cocoa powder, brown sugar, baking powder, and salt in a bowl and mix thoroughly. Fold in chocolate chips. Whisk together 1/2 cup plus 2 tablespoons heavy cream, almond extract, and vanilla extract in a bowl. Stir cream mixture into flour mixture with a spatula until there are large clumps. Mix in cherry pie filling. Press the dough gently and lightly into a ball, being careful not to overmix. Place dough onto a large cutting board and press into a disc that is approximately 1-inch thick and 10 inches in diameter. Cut into 8 wedges and transfer to the prepared baking sheet. Bake in the preheated oven for 10 minutes, then reduce heat to 375 degrees F (190 degrees C). Rotate the baking sheet and bake until the scones have a crispy crust with a light, moist interior and the edges look dry, about 10 more minutes. Remove from the oven, transfer to a cooling rack, and cool for 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 scones

Calories: 266.9
Fat: 8.6 g
Saturated fat: 5.2 g
Carbohydrates: 44.6 g
Sugars: 15.7 g
Dietary fiber: 1.6 g
Protein: 3.9 g
Cholesterol: 25.5 mg
Sodium: 252.1 mg
Cream of ???? Soup, Dry Mix - Substitute


Ingredients:
powdered milk, cornstarch, dried basil, dried thyme, pepper

Directions:
Mix all ingredients in a jar with tight fitting lid., Shake well., Store on shelf until ready to use., To make cream of beef:, Add 2/3 cup mix to 1 cup beef broth., To make cream of chicken:, Add 2/3 cup mix to 1 cup chicken broth., To make cream of vegetable:, Add 2/3 cup mix to 1 cup vegetable broth.
German Butter Cookies


Ingredients:
butter, vanilla, sugar, flour

Directions:
Preheat oven 375 degrees.
Mix ingredients wet to dry.
If you plan on using a cookie press allow dough to sit at room temperature for at least an hour.
If you plan on rolling the dough and using cookie cutters start right away.
Bake for 9 minutes.
Allow the cookies to cool slightly on the pan before transferring to cooling rack.
Frappe Coffee Recipe


Ingredients:
instant coffee, water, milk, sugar, artificial sweetener

Directions:
In a blender combine hot water, instant coffee and sugar and blend until very frothy.
Fill a tall glass with ice and pour coffee mixture. Add milk.
Serve with a straw.
Lunch Box Fillers - Carrot Stix


Ingredients:
"carrots"

Directions:
Depending on the state of the carrots either peel them or scrub them.
Slice the carrots into batons. For a fun idea to make kids eat their veggies use mini cookie cutters to cut out shapes from thin discs of carrots.
Place the sweet chilli sauce in a small container and the carrots in the lunchbox.
Eat at some point.
Mushroom Gumbo


Ingredients:
plain flour, dried oregano, garlic, carrots, green capsicum, button mushrooms, crushed tomatoes, red kidney beans, cherry tomatoes

Directions:
Put oil in a large saucepan on a med heat.
Add flour & stir for 3-5 mins, until it turns a golden brown colour.
Add onion, garlic, chili, capsicum, carrots & oregano & cook this for 5 minutes.
Add mushrooms, stock, beans & tomatoes.
Bring this to the boil then reduce heat to a low flame & simmer for 15 mins until thickened.
Serve with brown rice.
Ham and Cheddar Loaf


Ingredients:
deli ham, cheddar cheese, garlic powder

Directions:
roll dough out on pregreased cookie sheet.
sprinkle dough with seasoings and garlic to your tastes.
Layer ham across dough evenly, sprinkle ham with cheese.
Roll dough into loaf pinching ends shut. Cut a slit in center of dough so the air can escape.
Bake according to directions on back of bread dough can.
Check if done by cutting loaf in half. If it isn't done put it back in oven until dough in middle is done (about 10 minutes].
Teriyaki Pulled Pork in the Slow Cooker
Category: uncategorized
By lutzflcat

Asian pulled pork is so much better made with homemade teriyaki sauce rather than the bottled stuff.  It's perfect on sandwiches, over rice, in a wrap, quesadillas, burritos, tacos, etc. Also ideal for tailgating or game day snacks.

Ingredients:
¾ cup reduced-sodium soy sauce
¼ cup chicken broth
¼ cup pineapple juice
3 tablespoons brown sugar
3 tablespoons dry sherry
1 tablespoon honey
2 teaspoons minced garlic
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon red pepper flakes, or more to taste
¼ cup cold water
3 teaspoons cornstarch
2 ½ pounds pork shoulder roast
1 teaspoon sesame seeds

Directions:
Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate. Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat. Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours. Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks. Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

Prep time: 10 mins
Cook time: 6 hrs 15 mins
Total time: 6 hrs 30 mins
Yields: 6 servings

Calories: 259.4
Fat: 9.2 g
Saturated fat: 3 g
Carbohydrates: 16.6 g
Sugars: 11.2 g
Dietary fiber: 0.4 g
Protein: 26.1 g
Cholesterol: 71.3 mg
Sodium: 1207.5 mg