xiaoxl/recipe_data huggingface dataset:
Wrapped Figs With Camembert


Ingredients:
figs, camembert cheese, pancetta, port wine, fresh thyme, basil leaves

Directions:
Preheat the oven to 425°F.
Split open the figs and stuff each one with a piece of camembert.
Wrap each fig with two slices of pancetta. Place on a baking tray and cook in the oven for 5-6 minute, or until the pancetta is golden and the cheese melted.
Remove the figs from the oven and drizzle with a little port and balsamic vinegar.
Sprinkle with thyme or basil leaves, to serve.
Easy Banana and Pistachio Pudding Pie


Ingredients:
instant pistachio pudding mix, milk, bananas, fresh lemon, Cool Whip Topping, pistachio nuts

Directions:
Preheat over to 450 degrees to bake the pre-made piecrust and follow package directions.
Mix the milk with the instant pudding for 1 minute on medium.
Slice the bananas into a bowl and mix with the lemon juice.
Layer the bananas into the bottom of the baked and cooled piecrust.
Pour the instant pudding mix over and smooth it to the edges.
Let it chill and set in the refrigerator. Spread Cool Whip on top and sprinkle with the crushed pistachio nuts.
Banana Pancakes I
Category: breakfast-and-brunch
By ADDEAN1

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Ingredients:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1  egg, beaten
1 cup milk
2 tablespoons vegetable oil
2  ripe bananas, mashed

Directions:
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas. Stir flour mixture into banana mixture; batter will be slightly lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 pancakes

Calories: 193
Fat: 6.6 g
Saturated fat: 1.2 g
Carbohydrates: 29.2 g
Sugars: 8.9 g
Dietary fiber: 1.6 g
Protein: 5 g
Cholesterol: 34.3 mg
Sodium: 245.9 mg
Almond Marmalade Spread


Ingredients:
orange marmalade, cream cheese

Directions:
"Combine all ingredients in a blender and mix on high speed for at least 30 seconds to mix well.  Place in desired serving container and chill."
Grandma's Best Cinnamon Rolls


Ingredients:
all-purpose flour, quick oats, granulated sugar, salt, butter, margarine, milk, water, egg, butter, margarine, brown sugar, ground cinnamon, raisins, powdered sugar, butter, margarine, honey

Directions:
Directions To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer.
Process on dough/manual cycle.
To shape and fill: When cycle is complete, remove dough to floured surface.
If necessary, knead in additional flour to make dough easy to handle.
Roll dough to 18 x 8 inches; brush with melted butter.
Sprinkle with brown sugar, cinnamon and raisins, if desired, to within 1/2 inch of edges.
Roll up tightly from long side, pinching seam to seal; cut into 9 equal pieces.
Place, cut sides up, in greased 8 x 8-inch pan.
Cover; let rise in warm place 45 to 60 minutes or until doubled.
Bake at 350°F for 25 to 30 minutes or until done.
Remove from pan; cool on wire rack.
In small bowl, mix powdered sugar and softened butter with fork until blended; stir in honey until smooth.
Drizzle or spread on rolls.
Ice Cream Pancake With Honey and Walnuts


Ingredients:
flour, sugar, honey, walnuts, egg, water, vanilla ice cream

Directions:
Chop the walnuts into halves.  Heat sugar to caramalize slightly and add honey.
In a mixing bowl, mix flour along with egg and oil.  Add water and mix to a smooth batter.
Make small pancakes and keep aside.
Place a scoop of icecream in the pancake and roll.
Cut the pancake into two.
Serve immediately, garnished with chocolate sauce, caramalize honey and walnuts.
Cheesy Scrambled Eggs


Ingredients:
butter, eggs, water, cheese slices, salt, pepper

Directions:
Get a Paper Bowl.
Crack 3 eggs into the bowl and whisk (I use a fork and do it on side back and forth for fluffy eggs].
Add the water slowly with some salt .
When it is done, turn the heat on medium (4-5] and put butter in the pan, pouring the melted butter on the sides so they do not stick.
when butter is all around the pan, pour the egg mixture in, whisking it until it is all gone, have slightly higher heat.
Wait for egg to cook until white rim is around the eggs, then move them slowly all around until it all cooks.
Add salt or pepper if wanted, then turn off the heat when they look cooked.
Put the cheese on the eggs and stir until it is all melted.
after that put on pepper or salt if wanted, put on a plate, and enjoy the goodness :].
Middle East Chicken Soup


Ingredients:
chicken broth, onions, celery, carrot, garlic cloves, raw rice, cooked rice, cumin, cayenne pepper, tomatoes, diced tomatoes with juice

Directions:
Simmer the broth, onion, celery, carrot, garlic, cumin and cayenne (with raw rice, if using], for 10 minutes.
Add cooked rice (if using], the chicken, and the tomato and simmer 10 more minutes.
Double-Drizzle Pecan Cookies


Ingredients:
butter, brown sugar, egg, vanilla extract, flour, baking powder, salt, pecans, brown sugar, heavy whipping cream, sugar, butter

Directions:
In a large bowl, cream the butter and brown sugar until light and fluffy.
Beat in egg and vanilla.
Combine the flour, baking powder and salt.  Gradually add to the creamed mixture and mix well.
Shape the dough into 1 inch balls and roll in the pecans, covering completely.
Place 2 inches apart on ungreased cookie sheets and flatten slightly.
Bake a 350º for 8-10 minutes until lightly browned.
Let cool on baking pan for 2 minutes before transferring to a wire rack.
In a small saucepan, bring brown sugar and whipping cream to a boil.  Remove from heat and whisk in confectioner's sugar.  Immediately drizzle over cookies.
In a small microwave-safe bowl, melt the chocolate and butter until smooth.
Drizzle on top of the caramel on the cookies.  Let stand until set.
Cranberry, Pecan & Golden Raisin Granola


Ingredients:
rolled oats, whole wheat flour, flax seed, ground flax seeds, dried cranberries, pecans, golden raisins, unsalted sunflower seeds, pure maple syrup, honey, nutmeg, kosher salt

Directions:
Preheat oven to 300 degrees, I use a large turkey roaster for this recipe, you will need to have plenty of room to mix well.
In a large GLASS mixing bowl pour in orange juice then the orange peel, stir & set aside.
Put in the first 9 ingredients into the lg. roaster, I use my hands to mix, you want to separate all the fruit & rubbing with the flour keeps them from sticking back together, but more importantly it will allow the wet ingredients to fully coat all the fruit & nuts.
Returning to the lg. glass bowl, add the remaining ingredients. Using a wire whisk beat until emulsified. They will start to take on a cloudy appearance. Pour over the dry ingredients in the roaster. using a large metal spoon stir together very well, I will usually spend at least 5 minutes or more on this, it does make a difference.
Using glass (5-6 pcs]or metal baking pans with sides (4-5 pcs] pour mix into required pans to keep mix less than an inch in the height of the pans. Bake in center position for a hour, mixing bottom to top every 15 minute. Remove from oven & stir once more, leave in pans to cool. Do not over bake, it will continue to crisp as it cools.
Will keep in air tight containers for 2 weeks or in freezer for 4 weeks.
Simple Cucumber Soup
Category: soups-stews-and-chili
By virgi

The most simple yet one of the best soups I had so far. A simplified version of my mum's cucumber soup. No need for salt, pepper, or seasonings, just a good vegetable broth. I like to have it with a good slice of toasted bread and some good cheese.

Ingredients:
1 tablespoon butter, or more to taste
1 tablespoon olive oil
1 small yellow onion, chopped
1 large clove garlic, minced
2 large  English cucumbers, peeled and thinly sliced
2 small zucchinis, peeled and thinly sliced
3 cups vegetable broth

Directions:
Melt butter with the oil in a large saucepan over medium-high heat. Cook and stir onion and garlic in the butter mixture until tender, 3 to 5 minutes. Add cucumber and zucchini slices; cook and stir until softened, 2 to 3 minutes. Pour vegetable broth over the mixture; bring to a boil, reduce heat to medium-low, and let simmer until the vegetables are cooked through, 20 to 25 minutes. Remove from heat and cool a few minutes. Pour soup into a blender no more than half full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 3 servings

Calories: 150.5
Fat: 9.3 g
Saturated fat: 3.2 g
Carbohydrates: 15 g
Sugars: 5.4 g
Dietary fiber: 3.6 g
Protein: 3.4 g
Cholesterol: 10.2 mg
Sodium: 500.2 mg
Alice Chicken
Category: meat-and-poultry
By LABORDAY

Marinated chicken breasts broiled with bacon and cheese, then served with sauteed mushrooms and honey mustard dressing. Fantastic way to broil chicken that adds that extra something!

Ingredients:
4  skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
1 (16 ounce) container honey mustard salad dressing

Directions:
Place chicken in a glass dish or bowl; poke with a fork several times, then pour Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate for about 1 hour. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Heat butter in a small skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or until soft; set aside. Preheat oven to Broil. Remove chicken from marinade (discard any remaining liquid), and broil for about 5 minutes each side. When chicken is almost finished, top each breast with 2 slices bacon, then cheese. Continue to broil until cheese has melted, then remove from oven. Serve with mushrooms and salad dressing for topping.

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 929.8
Fat: 69.5 g
Saturated fat: 23.1 g
Carbohydrates: 31.9 g
Sugars: 19.7 g
Dietary fiber: 0.6 g
Protein: 46.8 g
Cholesterol: 152.3 mg
Sodium: 1974.6 mg
Manfred Loeb's Challah ( Joan Nathan)


Ingredients:
active dry yeast, sugar, warm water, bread flour, salt, eggs, vegetable shortening, poppy seed, sesame seeds

Directions:
Dissolve yeast in warm water with a big pinch of sugar.
Place the flour in a large bowl. Add the dissolved yeast and stir with a spoon. Add the remaining sugar, salt, eggs, and vegetable shortening. Beat about 1 minute and then mix by hand. When the dough begins to leave the side of the bowl, turn it onto a lightly floured surface to knead and Knead for about 15 minutes until soft, adding more water or flour as necessary.
Place the dough in a lightly greased bowl, turning the dough over so that the entire surface is lightly greased. Cover with a cloth. Let rise in a warm place for an hour or more , until the dough is doubled . Punch down. Divide into 2 balls.
Preheat Oven to 375°F.
Divide each ball into three pieces. Roll each piece into a (appox 12"] strand and braid, then tuck in ends.  ( he gives a six strand braiding method that is really confusing so I use the 3 strand method].
Place braid onto either cornmeal sprinkled or parchment paper lined ( I use parchment paper] sheet. Use 3rd egg ( beaten with a bit of water] and brush ( using a pastry brush] the Challah. If using sesame or poppy seeds, sprinkle over at this time.  Cover with a plastic sheet ( spray with Pam first] and let rise 30 minutes.
Bake for 15 minutes or until golden brown.
Hot Shredded Chicken Sandwiches
Category: main-dish
By Betsy

My sister made these sandwiches for our family reunion and my pickiest eater has told me they're her favorite food. The crackers really add a lot of butter flavor!

Ingredients:
1 (3 pound) chicken - cooked, deboned and shredded
2 (10.75 ounce) cans  condensed cream of mushroom soup
½ teaspoon poultry seasoning
¼ (16 ounce) package buttery round crackers, crushed
12  hamburger buns

Directions:
In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 12 servings

Calories: 367.2
Fat: 16.5 g
Saturated fat: 4.2 g
Carbohydrates: 30.6 g
Sugars: 1.3 g
Dietary fiber: 1.4 g
Protein: 22.5 g
Cholesterol: 56.2 mg
Sodium: 706.5 mg
Split Cheesy Garlic Bread


Ingredients:
pesto sauce, fresh mozzarella cheese, asiago cheese, unsalted butter, garlic clove

Directions:
Preheat the oven to 350 degrees F.
With a serrated knife, score the bread lengthwise and then crosswise several times making a crosshatch pattern of little squares of bread but keeping the bottom intact and maintaining the shape of the bread.
Using a small rubber spatula, spread the pesto in between the crevices of the bread. Next, wedge the mozzarella slices into the crevices and fill in with the shredded asiago, tucking the cheese into the center of the bread.
Transfer the loaf to a sheet pan lined with foil. Combine the melted butter and garlic and drizzle the mixture evenly over the bread. Season with salt and pepper. Bake until the cheeses are melted and bubbly, about 15 minutes. Serve warm.
Pineapple Cake II
Category: desserts
By Suzanne Stull

Very moist cake that is very good for a pot luck dinner.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
2  eggs
1 ½ cups white sugar
½ teaspoon salt
1 (20 ounce) can crushed pineapple with juice
¾ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm. To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar.  Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 1 -9x13 inch cake

Calories: 180.8
Fat: 6.7 g
Saturated fat: 4 g
Carbohydrates: 28.9 g
Sugars: 20.6 g
Dietary fiber: 0.5 g
Protein: 2.1 g
Cholesterol: 32.3 mg
Sodium: 153.6 mg
Streusel Rhubarb Bread


Ingredients:
brown sugar, egg, buttermilk, vanilla extract, bread flour, flax seeds, baking soda, salt, ground cinnamon, rhubarb, walnuts, pecans, all-purpose flour, brown sugar, ground cinnamon, butter

Directions:
In a mixing bowl, combine brown sugar and oil. Add egg, mix well. Beat in buttermilk and vanilla. Combine the flour (you may use bread flour, wheat flour or a combination for a heartier bread], flax seed, baking soda, salt and cinnamon; stir into brown sugar mixture just until combined. Fold in the rhubarb and nuts. Pour into two greased 8" x 4" x 2" loaf pans or one greased 10" x 5" x 3" loaf pan.
For topping, in a bowl, combine flour, sugar, cinnamon nuts.  Add the butter and blend until well combined and crumbly; sprinkle over batter. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cut with a serrated knife.
Orange Julius With a "nudge"


Ingredients:
milk, vodka

Directions:
Mix all ingredients in a cocktail shaker with ice.
Pour into a highball or large wine glass with or without ice. Garnish with an orange slice cut in half if desired.
The Real Mccoy Brownies


Ingredients:
margarine, butter, sugar, salt, vanilla, eggs, cake flour, all-purpose flour

Directions:
Heat oven to 350.
Melt butter and whisk in cocoa while very hot. Cool.
Whisk sugar, salt, and vanilla into cocoa. Add eggs at once and combine.
Fold flour in just until incorporated. Fold in nuts if desired.
Bake for 20 minutes.
Check to see if it's done by inserting a toothpick. The toothpick will not come out clean, there will be a little batter clinging to the toothpick but it will not be wet.
Serve with some fresh fruit and whipped cream. Enjoy!
Simple Cake Pops
Category: desserts
By Miss Amy

Everyone loves cake pops! They are simple to make, and you can create anything for any occasion. They are also nice small bites of dessert instead of large slices of cake or pie. Can be made up in partial batches and the remaining ingredients stored for a few weeks.

Ingredients:
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
1 cup water
3  eggs
½ cup vegetable oil
1 (16 ounce) package prepared chocolate frosting
18  lollipop sticks
1 (14 ounce) bag chocolate candy melts
1 (.75 ounce) tube decorating icing

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour. Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes. Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball. Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 18 cake pops

Calories: 378.3
Fat: 22.8 g
Saturated fat: 7.9 g
Carbohydrates: 46 g
Sugars: 26.4 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 31.5 mg
Sodium: 236.3 mg
Chocolate Coconut Slice


Ingredients:
caster sugar, self-raising flour, butter, margarine, vanilla essence, icing sugar, hot water

Directions:
Preheat oven to 180°C.
Grease a 16x26cm baking pan and line with baking paper. Break up the wholewheat buscuits into a large mixing bowl with the coconut and sugar. Into the same bowl sift in the cocoa and self-raising flour and stir.
Melt the butter and pour of the dry ingredients, add vanilla essence and stir till well combined. (I usually add the essence to the melted butter first].
Spoon mixture into prepared pan and press down to level. Bake for 15 minutes or until cooked.
Icing: Sift icing sugar and cocoa into a small mixing bowl. Add the hot water and stir well. Ice slice while it is still warm.
Cut into squares to serve.
Tennessee Pride Sausage


Ingredients:
salt, ground black pepper, rubbed sage, nutmeg, dried thyme

Directions:
Combine all ingredients and mix well.  Store in an air tight container.
Add 2 tsp of Spice Mix to 1 pound of fresh ground pork.  (This whole spice mix is enough for 10 lbs of fresh ground pork].
NOTE:  We wait until early fall when pork shoulders tend to go on sell for the best price and grind our own, then package up and freeze 1 pound packages for future use of a variety of different sausage recipes.   I know our local grocery stores carry fresh ground pork just like hamburger.  Ask your butcher if you don't see it :].
Add a couple tablespoons of oil to pan if your sausage is really lean.
Pat sausage out into 4-6 patties depending on desired size preference.
Fry on medium heat for about 4 minutes, flip and fry other side for another 3 minutes.  Make sure sausage is fully cooked.  Time may very depending on how thick you make your patties.
Cilantro-Butter Salmon and Vegetables in Parchment


Ingredients:
boneless salmon fillet, leek, carrot, fresh cilantro, ghee, butter, lemon juice, fresh ground black pepper, salt, parchment paper

Directions:
Preheat oven to 400°F.
One side of the parchment paper, place 1/2 the butter.
On top of the butter, arrange sliced leeks and julienned carrots.
Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.
Fold the other side of the parchment paper over the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 15-25 minutes (depending on thickness of fillet]. Remove from oven and allow to sit for 3-5 minutes.
To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X.
Peel back paper and enjoy!
Ranch Dressing (Copycat)


Ingredients:
Miracle Whip, mayonnaise, buttermilk, onion powder, garlic powder, dried basil, dried oregano

Directions:
Thoroughly blend Miracle Whip and buttermilk., Add spices, blending well., Store covered in refrigerator., HINT: Using the low speed of a blender lessens prep time!
Beef (Or Chicken) Pot Pie


Ingredients:
chicken breast, potato, carrot, mushrooms, yellow onion, beef bouillon cubes, chicken bouillon cubes, cornstarch, water

Directions:
Prep:
Cook beef or chicken fully and cut into ½ inch cubes.
Peel and cut carrot into round ¼ inch pieces.
Peel and cut potatoes into ½ inch cubes.
Slice mushrooms.
Cut onion into 2 inch pieces.
Steps:
Pre-heat oven to 350 degrees F.
Boil water and add potatoes and carrot.
Cook until vegetables are almost cooked to completion (they'll be al dente].
Strain and set aside.
Fry mushrooms and onion under medium heat until mushrooms are cooked through.
In a large bowl, mix meat and vegetables together.
In a small pot, boil ¾ cups of water with bouillon cubes.
Mix 2 tbsp cornstarch to 1/8 cup water in a glass.
Pour cornstarch mixture into bouillon broth.
Pull gravy mixture from stove and mix with the rest of the ingredients.
Line a pie pan with one of the pie crusts.
Pour in mixture from bowl.
Top with other pie crust, making sure to cut top for ventilation.
Cook until top crust is browned, around 30 minutes.