xiaoxl/recipe_data huggingface dataset:
Butterhorns
Category: bread
By CPSC

To DIE for, buttery crescent rolls that divide up the work between two days. This yeast-raised dough may be kept in the refrigerator, and used over a period of 2 weeks! So you can make them fresh when you like.

Ingredients:
1 (0.6 ounce) cake compressed fresh yeast
2 teaspoons white sugar
1 ½ cups milk
1 cup butter
½ cup white sugar
3  eggs
5 ½ cups bread flour
1 teaspoon salt
½ cup butter, softened

Directions:
Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly. Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour. After the dough has risen, punch down, cover, and refrigerate overnight. Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold. Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.

Prep time: 2 hrs
Cook time: 15 mins
Total time: 10 hrs 15 mins
Yields: 32 rolls

Calories: 374.8
Fat: 19.4 g
Saturated fat: 11.6 g
Carbohydrates: 42.3 g
Sugars: 8.1 g
Dietary fiber: 1.2 g
Protein: 7.8 g
Cholesterol: 82.5 mg
Sodium: 291.7 mg
Baked Eggplant Sandwiches
Category: main-dish
By JOENAUJOKAS

There are sandwiches, there are sandwiches with eggplant... and there are Eggplant Sandwiches!  Who needs bread anyway?

Ingredients:
2 tablespoons olive oil, divided
2 cups panko bread crumbs
2 teaspoons salt
½ teaspoon ground black pepper
1 cup all-purpose flour
1  egg
¼ cup water
1  large long eggplant, cut crosswise into 1/3 inch thick slices
½ cup finely chopped onion
3 cloves garlic, minced
5 ounces fresh goat cheese
1 cup shredded sharp provolone cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil leaves
ground black pepper to taste
½ cup pomegranate molasses

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Coat two large baking sheets with olive oil. In a medium bowl, stir together the panko crumbs, salt and 1/2 teaspoon pepper. In another bowl, whisk together the egg and water. Place the flour in a third bowl. Coat each slice of eggplant with flour, shaking off the excess, then dip into the egg, and finally coat with panko crumbs. Place on the oiled baking sheets. Bake for 12 minutes in the preheated oven, then turn over the slices and bake for an additional 12 minutes, or until golden brown. Remove from the oven and cool slightly, but leave the oven on. While the eggplant is baking, heat 1 tablespoon of oil in a skillet over medium heat. Add the onion; cook and stir until almost tender, then add the garlic. Cook for just about 1 minute. Remove from the heat and stir in the goat cheese, provolone cheese, parsley and basil. Season with pepper. Divide the cheese mixture among 8 slices of the eggplant (half). Spread to cover, then top with remaining eggplant slices, pressing to compact. Return to the baking sheets. Bake in the preheated oven until eggplant is crisp, about 15 minutes. Place two sandwiches onto each serving plate, and drizzle with pomegranate molasses.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 620
Fat: 29.7 g
Saturated fat: 14.9 g
Carbohydrates: 74 g
Sugars: 5.4 g
Dietary fiber: 6.1 g
Protein: 28.4 g
Cholesterol: 97.3 mg
Sodium: 1921.9 mg
Cantonese Chicken Chow Mein
Category: world-cuisine
By tishasc22

Pan-fried chow mein noodles are tossed in a light Asian sauce and topped with tender slices of chicken and crisp vegetables.

Ingredients:
2 tablespoons water
1 teaspoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
¼ teaspoon ground black pepper
1  skinless, boneless chicken breast half, thinly sliced
½ cup chicken broth
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon rice wine vinegar
1 teaspoon white sugar
¼ cup canola oil, divided
1 pound chow mein noodles
1 stalk celery, thinly sliced on the diagonal
1  carrot, cut into matchstick-size pieces
¼ cup bean sprouts
¼ cup thinly sliced onion
1  green onion, thinly sliced

Directions:
Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes. Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined. Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter. Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

Prep time: 30 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 4 servings

Calories: 516.9
Fat: 23.3 g
Saturated fat: 3 g
Carbohydrates: 59.8 g
Sugars: 6 g
Dietary fiber: 2.7 g
Protein: 19.6 g
Cholesterol: 80.5 mg
Sodium: 582.8 mg
Almond Paste
Category: desserts
By Carol

This recipe is for those of you who wish to make your own almond paste. I prefer making my own. When I feel lazy, I purchase it in specialty stores. Rose water can be substituted for the almond extract, and can be purchased in Middle Eastern stores, or maybe even health food stores.

Ingredients:
1 pound blanched almonds
1 (16 ounce) package confectioners' sugar
3  egg whites
1 teaspoon almond extract

Directions:
Grind almonds in a blender. Thoroughly mix in confectioners sugar. Beat egg whites slightly, then stir into the almond mixture. Add almond extract or rosewater (see Cook's Note), using your hands to blend the heavy mixture. Store in the refrigerator up to 1 week or in the freezer up to 3 months.

Prep time: 20 mins
Total time: 20 mins
Yields: 2 cups

Calories: 368.9
Fat: 19.2 g
Saturated fat: 1.5 g
Carbohydrates: 44.7 g
Sugars: 38.4 g
Dietary fiber: 4.5 g
Protein: 9 g
Sodium: 14.6 mg
Peanut Chocolate Pudding


Ingredients:
skim milk, sugar-free instant chocolate pudding mix, peanut butter

Directions:
In a mixing bowl, combine milk and pudding and mix., Mix in peanut butter until smooth., Refrigerate., Top with Cool Whip if desired.
Sage Biscuits


Ingredients:
1% low-fat milk, egg substitute, all-purpose flour, whole wheat flour, baking powder, baking soda, salt, fresh sage, black pepper, unsalted butter

Directions:
Preheat oven to 425.
In a small bowl, whisk together mlk and egg until blended.
Set aside.
Blend flours, baking powder, baking soda, salt, sage and black pepper in food processor.
Add cold butter and pulse until mixture resembles coarse meal.
Do Not Overmix.
Add milk mixture and process just until moist clumps begin to form.
Transfer dough to a floured surface and knead until dough holds together, about 6 kneads.
Roll out dough to 1/2 inch thickness.
Cut out bisquits using a 2 inch biscuit or cookie cutter.  Place buscuits on large non stick baking sheet.
Bake until golden brown, about 12 minutes.
Rocket Chili


Ingredients:
chili beans, yellow onion, diced tomatoes, corn, black beans, garlic powder, chili powder, ground beef, pork sausage, salt, pepper, oregano, green chili peppers

Directions:
saute the 2 lbs of ground meat until meat is cooked.
Strain off the grease, recombine in pan with onion and heat until onion is translucent.
Combine the strained meat + onion, chili beans and associated juice.
Add the kidney beans (or strained kidney beans if not ones in chili sauce].
Add the green chilis, diced tomatoes, corn and garlic.
2 Tablespoons chili powder to taste.
Cook on low stirring occasionally.
great with a Mexican cheese blend placed on top and over a bed of Fritos in a bowl.
My Own Famous Stuffed Grape Leaves
Category: appetizers-and-snacks
By Patti Moschonas

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Ingredients:
2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60  grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

Directions:
In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 302.6
Fat: 18.7 g
Saturated fat: 2.6 g
Carbohydrates: 30.9 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Sodium: 573.2 mg
Slow Cooker Ranch Mushrooms


Ingredients:
fresh mushrooms, butter

Directions:
Put mushrooms in a crock pot.
Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours.
The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water. Enjoy!
Cheesy Gluten-Free Loaf (Abm)


Ingredients:
low-fat milk, olive oil, eggs, honey, cider vinegar, salt, potato starch, tapioca flour, xanthan gum, gelatin, provolone cheese, mozzarella cheese, parmesan cheese

Directions:
Add milk, olive oil, eggs, honey and cider vinegar to bread pan.
Mix all remaining ingredients except for yeast in a large bowl to incorporate, then add to the bread pan.
Add the yeast. Set to the gluten-free cycle or whichever cycle in your machine that is closest to the time shown above.
While bread is kneading, scrape down sides with a rubber spatula to make sure all ingredients are incorporated.
After cycle is completed, remove and allow bread to cool completely before slicing, for best results.
Aunt Louise's Baked Kibbeh
Category: world-cuisine
By Russ Neimy

This is the variation of beef and lamb kibbeh that I grew up with in a very ethnic Lebanese family. My Aunt Louise was the bomb!

Ingredients:
1 cup bulgur wheat
2 cups boiling water
½ cup finely chopped onion, divided
2 teaspoons salt, divided
1 ½ teaspoons dried basil
½ teaspoon ground black pepper
1 pound ground beef
1 pound ground lamb, divided
½ cup pine nuts
¼ stick salted butter
½ cup cherry tomatoes, or to taste
¼ cup fresh mint leaves, or to taste

Directions:
Place bulgur in a large bowl and cover with boiling water. Let stand until water is absorbed, about 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Stir 1/4 cup onion, 1 1/2 teaspoons salt, basil, and pepper into the bulgur. Add ground beef and 1/2 pound lamb; mix well. Divide mixture into 2 portions. Pat 1 portion over the bottom of a 12x7-inch baking dish. Pat the other portion into a matching rectangle on a piece of waxed paper. Set aside for the top. Cook and stir remaining 1/4 cup onion and 1/2 pound lamb in a skillet until browned, about 5 minutes. Drain excess grease from the skillet. Stir in pine nuts and remaining 1/2 teaspoon salt. Spoon lamb-pine nut mixture over the meat layer in the baking dish. Invert top layer over the filling. Peel off waxed paper. Score top layer into diamond shapes by cutting diagonally in both directions, leaving about 3 inches between cuts. Press a small dab of butter into the middle of each diamond. Bake in the preheated oven until golden brown, about 40 minutes. Garnish with cherry tomatoes and mint.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 363.7
Fat: 23.4 g
Saturated fat: 8.9 g
Carbohydrates: 16.1 g
Sugars: 0.8 g
Dietary fiber: 4 g
Protein: 23.2 g
Cholesterol: 79.6 mg
Sodium: 663.5 mg
Lime Cottage Salad


Ingredients:
cottage cheese, crushed pineapple, lime Jell-O gelatin

Directions:
Drain the pineapple well and save the juice.
Mix the jello according to directions on the box, using all of the pineapple juice as the liquid, adding enough water, if needed, to make the right amount on package.
Put the jello in the refrigerator until it is partially set.
Mix in the cottage cheese and pineapple.
Put into a mold or pretty dish and refrigerate till firm.
Enjoy!
Smoky Salmon Chowder


Ingredients:
fresh salmon, butter, onion, salt, fresh garlic cloves, vegetable broth, chicken broth, ground black pepper, dried dill weed, evaporated milk, liquid smoke, sharp cheddar cheese

Directions:
To prepare salmon, place on tinfoil and bake in the oven or on the barbecue until meat "flakes" and is fully cooked. Set aside.
In a large soup pot, saute the onions and pressed garlic with a pinch of salt until tender.
Add potatoes, broth, pepper, dill weed, evaporated milk, creamed corn, and liquid smoke to the pot. Turn the heat up to medium until the soup begins to bubble. Reduce heat and simmer for 20-30 minutes, or until the potatoes are tender and the soup has thickened.
Slowly add the grated cheese and salmon to the soup, stirring until it is evenly combined. Once the flavors have melded together, adjust for seasonings and liquid smoke. Enjoy with warm artisan bread or alone!
1840s Liege Waffle


Ingredients:
flour, water, honey, brown sugar, vanilla, flour, wheat flour, salt, baking soda, vinegar, butter, sugar

Directions:
mix sponge together and let proof
then add  other flours salt and butter  let rise until  doubled about 1 hour in warm spot
add baking soda and vinegar
fold in egg whites
spray pam on waffle iron.
put on 2/3 cup batter which will be thick.
sprinkle on topping sugar on top
bake.
Bea's Banana Bread


Ingredients:
egg, Miracle Whip, bananas, flour, sugar, baking soda

Directions:
Preheat oven to 350ºF.
Grease and flour 9” x 5” loaf pan and line bottom with parchment paper.
In large bowl, mix together egg, miracle whip and bananas until well blended.
Mix remaining ingredients in separate bowl.
Add to banana mixture; stir just until moistened.
Pour into prepared pan.
Bake 1 hour or until toothpick inserted in centre comes out clean.
Cool in pan 10 min.
Remove from pan and remove parchment paper.
Cool completely on wire rack.
Southwestern Style Slow Cooker Red Chicken Chili


Ingredients:
red bell peppers, chili powder, cumin, Mexican oregano, chicken broth, corn, black beans, tomato sauce, diced tomatoes, red chili pepper, cilantro, boneless skinless chicken breasts, salt, cheese

Directions:
Heat the oil over medium-high heat until shimmering. Sautee onion, bell pepper, chili powder, cumin and mexican oregano until vegetables are tender. Deglaze pan with chicken broth, scraping up any brown bits, and transfer to the slow cooker.
Add tomato sauce, tomatoes, corn, black beans, salt, and the chili pepper to the slow cooker. Stir it all together.
Nestle the chicken breasts into the mixture, cover, and cook on low for about 4.5 hours.
Remove chicken from crock pot and shred, and return to the crock. Add chopped cilantro, stir, and continue to cook about another half hour.
Serve garnished with shredded cheese, sour cream and diced onion. Tortilla chips an added bonus for scooping. :].
Kacoo's Diet Baked Potato


Ingredients:
potato, onion, pepper, bell pepper, chicken broth

Directions:
Cut potato in half lengthways.
Put slice of onion between potato halves.  Sprinkle with garlic salt and pepper.  Add slice of bell pepper.
Wrap in foil and bake for 1 hour.
For a moister potato, add 1 tablespoon chicken broth.
Slow Cooker Buffalo Chicken Sandwiches
Category: meat-and-poultry
By Divinesolace21

This is a spicy, hearty sandwich that will please those who love buffalo chicken wings. This recipe is perfect for those days spent watching football. I like to top these with blue cheese or ranch dressing.

Ingredients:
4  skinless, boneless chicken breast halves
1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
½ (1 ounce) package dry ranch salad dressing mix
2 tablespoons butter
6  hoagie rolls, split lengthwise

Directions:
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 6 sandwiches

Calories: 578
Fat: 14 g
Saturated fat: 4.3 g
Carbohydrates: 80.6 g
Sugars: 4.9 g
Dietary fiber: 3.6 g
Protein: 31.3 g
Cholesterol: 54.1 mg
Sodium: 2901.7 mg
Lemon Chicken Breasts


Ingredients:
mushroom, garlic, olive oil, boneless skinless chicken breast halves, flour, dried rosemary, lemon juice, chicken broth, fresh parsley

Directions:
In a saute pan over medium heat, saute the mushrooms and garlic in the oil for 3-5 minutes.
Remove from the pan.
Sprinkle the chicken with flour and rosemary and brown on both sides.
Add the lemon juice and chicken broth to the pan and scrape up the browned bits from the bottom.
Return the mushrooms to the pan.
Lower the heat to a simmer, cover the pan and cook for 15 minutes.
Sprinkle with parsley.
Magnolia Bakery's Oatmeal Muffins.


Ingredients:
rolled oats, milk, flour, baking powder, salt, cinnamon, eggs, light brown sugar, unsalted butter, vanilla, fresh blueberries

Directions:
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. (I used Canola Oil spray].
Mix oats and milk in a medium-sized bowl. Sit to the side for 10 minutes.
In a large bowl, mix together the dry ingredients, making a well in the center. Stir in the liquid ingredients and the oatmeal mixture until just combined. Be careful not to overmix!
Fill muffin cups about 3/4 full, and bake for 16-18 minutes until golden brown and a cake tester inserted into the center of a muffin comes out clean. Do not overbake!
Let Cool and Enjoy!
Doritos® Taco Salad
Category: uncategorized
By Rebekah Rose Hills

I love this dish! It reminds me of potlucks and summertime. It's full of every texture--warm, cool, crisp, soft, crunchy. It has a touch of sweetness and tanginess from the dressing, and the lovely nacho cheese flavor from the chips, with the taco-seasoned meat. It all works together deliciously and is a quick and easy meal that's ready to go anytime.

Ingredients:
1 pound lean ground beef
1 medium onion, finely diced
salt and ground black pepper to taste
¼ cup water
1 ½ tablespoons taco seasoning mix
1 (15 ounce) can dark red kidney beans, drained
½ (12 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 large head romaine lettuce, chopped
1 ½ medium tomatoes, diced
½ cup shredded Cheddar cheese, or more to taste
½ cup Catalina salad dressing, or to taste

Directions:
Heat a large nonstick skillet over medium to medium-high heat and saute ground beef, diced onion, salt, and pepper together until ground beef is browned and no longer pink and onions are tender, about 10 minutes. Add 1/4 cup water and   to the meat. Stir to coat and allow to simmer for 1 minute to thicken. Set aside to cool while you prep the salad. Add kidney beans, crushed chips, lettuce, tomatoes, Cheddar cheese, and dressing to a large bowl. Top with meat mixture and toss gently to evenly combine. Serve immediately.

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

Calories: 509
Fat: 28.9 g
Saturated fat: 8.6 g
Carbohydrates: 39.7 g
Sugars: 8.4 g
Dietary fiber: 7.3 g
Protein: 24.6 g
Cholesterol: 64.8 mg
Sodium: 833.1 mg
French Macaroons
Category: world-cuisine
By crazymary98

Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.

Ingredients:
3  egg whites
6 tablespoons superfine (castor) sugar
1 cup finely ground almonds
1 ½ teaspoons finely ground almonds
1 ⅓ cups confectioners' sugar

Directions:
Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat. Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible. Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies. Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets. Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 4 dozen cookies

Calories: 61
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 11.4 g
Sugars: 9.9 g
Protein: 2.3 g
Sodium: 7.4 mg
Best Ever Long Island Iced Tea


Ingredients:
vodka, white rum, white creme de menthe, lemon juice, limes, lemon

Directions:
Shake the vodka, gin, tequila, rum, creme de menthe, lemon juice and sugar syrup vigorously over ice cubes until well frosted.
Strain into a highball glass filled with cracked ice and fill with cola.
Dress with the lime or lemon slice.