xiaoxl/recipe_data huggingface dataset:
Basic Scones


Ingredients:
all-purpose flour, baking powder, salt, sugar, butter, milk

Directions:
"Combine dry ingredients; cut in butter till crumbly. Stir in whatever you like -- blueberries, cranberries, orange or lemon zest, candied ginger, chocolate chips, etc. Add milk and stir just until moistened. Turn out on floured board, flour hands and knead 10-15 times and pat/roll into 3/4" thick round shape. Cut into wedges and place on baking sheet (greased or parchment]. Leave a little space in between as they poof up a bit.  Bake at 400 deg F for 18-22 minutes (15-16 is enough in my oven]. You can sprinkle with sugar before baking, or after baking can drizzle with powdered sugar glaze, etc. Very versatile!"
Christmas Scent


Ingredients:
cinnamon sticks, bay leaves, whole cloves, lemon, orange, water

Directions:
Combine all ingredients in a saucepan., Bring to a boil., Simmer as long as desired., Check water level often & add more water as needed., Can store in refrigerator & re-used., Add more spice & fruit if needed, along with water.
Slow Cooker Cranberry Roast
Category: main-dish
By ATLANTAKIM

This is a family favorite! Simple but absolutely delicious roast! It makes a fantastic gravy that complements the roast and goes great with mashed potatoes!

Ingredients:
1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Directions:
Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce. Cover, and cook 8 hours on Low. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 6 servings

Calories: 419.9
Fat: 17.3 g
Saturated fat: 7.6 g
Carbohydrates: 33.9 g
Sugars: 28.5 g
Dietary fiber: 1.1 g
Protein: 31.6 g
Cholesterol: 115.5 mg
Sodium: 531.8 mg
Lemon - Poppy Seed Cake With Lemon Mousse Filling


Ingredients:
lemon juice, milk, all-purpose flour, poppy seed, baking soda, salt, butter, granulated sugar, eggs, lemon zest, cornstarch, heavy cream, confectioners' sugar

Directions:
Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
In another bowl, stir together the flour, poppyseeds, baking soda and salt.
In another bowl, cream the butter and 1 cup of the granulated sugar.
Beat in the whole eggs one at a time.
Beat in 1 teaspoon of the lemon zest (if using] and the lemon extract.
Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan on a rack for 10 minutes.
Remove from the pan to cool completely.
Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
In a small bowl, beat the egg yolk.
Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using].
Loosely cover the custard with waxed paper and let cool to room temperature.
In a mixing bowl, beat the heavy cream until soft peaks form.
Fold the whipped cream into the cooled lemon custard in the saucepan.
With a long serrated knife, split the cake in half horizontally.
Spread all of the lemon filling over the cut side of the bottom layer.
Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
Enjoy!
Fantastic Strawberry Pie


Ingredients:
fresh strawberries, sugar, cornstarch, water

Directions:
Mash enough berries to make 2-1/2 cups.
In pan, combine the mashed berries, water, sugar and cornstarch.
Mix well; bring to a boil; stirring.
Cook and stir for 2 minutes.
Remove from heat, cool for 15 minutes; add remaining berries.
Put in baked pie crust.
Cajun Beer-Basted Red Drum on the Grill


Ingredients:
garlic, black pepper, butter, Worcestershire sauce, garlic cloves, onions, green peppers, parsley, beer

Directions:
Send DH out to set a medium fire in grill.
Rinse filets & pat dry. Sprinkle cut sides with garlic & pepper, pressing them gently onto filets.
In small saucepan, melt the butter over medium heat  & add 1 Tablespoon Worcestershire sauce and Cajun seasoning, garlic, onion, green pepper, parsley.
Stir & sauté until onion translucent & sauce darkened & slightly thickened. Do not burn garlic - it will become bitter & spoil baste.
Add bottle of beer, 2nd tablespoon of Worcestershire sauce & simmer 15 minutes on medium-high heat.
Lay filets onto oiled grill grates or place on oiled aluminum foil over grill grates ( I prefer this so I can sop the filets without flareups & ash]. Cook 20 minutes (or 1 cold beer] over low-medium heat, raising lid only to baste generously. Done when thickest area of fillet flakes easily. Enjoy!
Pilau or Pulao (Fragrant Rice)


Ingredients:
basmati rice, onion, salt, of fresh mint, garam masala, lemon juice, saffron, milk

Directions:
Soak basmati rice in water to cover for 30 minutes. Drain.
While rice is soaking, heat oil in large skillet on medium heat. Add onion and salt, and sauté for 10 minutes or until brown and crisp.
Preheat oven to 325°F (160°C].
Bring a large pot of water to boil, add rice and boil for 3 minutes. Drain.
Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice in three. Place a layer of rice on base. Scatter over half of mint, coriander and garam masala and half of onions. Repeat layers ending with rice. Pour over lemon juice. Stir together saffron and milk in a bowl. Pour over rice. Cover with a circle of parchment paper and the lid.
Place in oven and steam for 30 to 40 minutes or until rice is tender.
Swiss Steak (From so Fat Low Fat No Fat Cookbook)


Ingredients:
tomato juice, onion, green bell pepper, salt, pepper

Directions:
Spray a nonstick skillet with vegetable oil cooking spray., Brown the steak well on both sides., Pour off or blot away any fat., Return the meat to the skillet and add the remaining ingredients., Cover and simmer about 1-1/4 hours, or to desired doneness.
Baked Macaroni and Cheese III
Category: main-dish
By TWINBABY2Q

This dish will make your guest beg for seconds.

Ingredients:
1 (16 ounce) package elbow macaroni
½ cup evaporated milk
2  eggs
1 (8 ounce) container sour cream
1 teaspoon seasoning salt
½ teaspoon black pepper
1 ½ cups shredded Cheddar cheese
½ cup grated Parmesan cheese
1 tablespoon butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water. In a bowl mix milk, eggs, sour cream, seasoning salt, and pepper.  Layer macaroni, cheddar cheese, and milk mixture until pan is full.  Sprinkle Parmesan cheese and pour melted butter on top. Bake in a preheated oven for 20 to 30 minutes or until milk mixture is done.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 10 servings

Calories: 353.2
Fat: 15.7 g
Saturated fat: 9 g
Carbohydrates: 37.4 g
Sugars: 2.1 g
Dietary fiber: 2.1 g
Protein: 15.1 g
Cholesterol: 75.2 mg
Sodium: 306.9 mg
Roasted Bell Pepper Soup


Ingredients:
red bell peppers, garlic cloves, heavy cream, tomato paste, cornstarch, corn, cilantro

Directions:
Take the whole bell peppers and brush them with a bit of oil; grilled or bake (broil] them until the skin is chard.  Take them off, put them in a bag seal it and let them cool, once cooled take the skins off.
Sautee the onion and garlic with a bit of oil. Set aside.
Put in a blender the peppers, tomato paste, heavy cream, sauteed garlic, and onion and the chicken stock and blend until you have the desired consistency.
Place this mixture in a pot add the cornstarch and let boil until it thickens. Add salt and pepper to taste.
To decorate saute the corn and paprika with a bit of butter and at the end add the cilantro.
Serve a bowl of soup with a table spoon of the corn mixture on top.
Spicy Eggplant and Pasta with Pancetta
Category: world-cuisine
By Andrew Bleiman

Eggplant has its fans and its detractors. Even the most devoutly anti-eggplant zealot can't resist this savory combination of spicy eggplant, pancetta, and pasta.

Ingredients:
3 tablespoons olive oil
⅓ pound pancetta bacon, diced
1  eggplant, diced
1 (28 ounce) jar marinara sauce
1 (10.5 ounce) container cherry tomatoes, halved
½ cup red wine
2 teaspoons red pepper flakes, or to taste
2 teaspoons ground black pepper, or to taste
1 teaspoon garlic salt, or to taste
1 pinch white sugar, or to taste  (Optional)
1 pinch ground white pepper, or to taste
1 (16 ounce) package penne pasta

Directions:
Heat 1 tablespoon oil in a skillet over medium heat. Add pancetta; cook until browned on the edges, about 5 minutes. Add eggplant and remaining 2 tablespoons olive oil; cook until eggplant is slightly softened, about 5 minutes. Pour marinara sauce, tomatoes, and wine into the skillet. Add red pepper flakes, black pepper, garlic salt, sugar, and white pepper. Stir and cover. Let sauce simmer until flavors combine, about 20 minutes. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain; mix with the sauce.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 537
Fat: 15.9 g
Saturated fat: 3.4 g
Carbohydrates: 81 g
Sugars: 16.2 g
Dietary fiber: 9.5 g
Protein: 16.7 g
Cholesterol: 11.6 mg
Sodium: 1037.8 mg
Coffee Barbecue Sauce from Texas Highways


Ingredients:
strong black coffee, Worcestershire sauce, catsup, lemon juice, butter, margarine, sugar, salt

Directions:
Combine ingredients., Simmer mixture 30 minutes over low heat, stirring occasionally.
Clay-Pot Chicken in Oyster Sauce


Ingredients:
soy sauce, rice wine, sake, scallions, fresh ginger, chicken pieces, chicken broth, oyster sauce, rice wine, sake, sugar, cornstarch, water

Directions:
Mix the marinade ingredients in a large bowl, add the chicken pieces and turn to coat them with the marinade.
Cover with plastic wrap and let the chicken marinate for 30 minute or longer in the refrigerator.
Preheat oven to 475° Arrange the chicken pieces, with the marinade and the drained black mushrooms, on cookie sheets lined with aluminum foil.
Roast for 15 minutes, turning once, until the skin is golden. Remove.
Transfer the browned chicken and mushrooms to a clay pot, dutch oven, or a casserole with a lid. Add the braising sauce and heat until the liquid is boiling.
Reduce the heat to medium, partially cover, and cook for 45 minutes, until the meat is very tender.
Skim any fat from the surface.
The sauce should be slightly thick. If it hasn't thickened sufficiently, heat until boiling, add a little cornstarch dissolved in water, and cook, stirring, until the sauce has a smooth coating consistency.
Scoop the chicken and sauce onto a serving platter or serve from the pot.
Steamed rice and a vegetable go good with this dish.
ROASTED RED PEPPER & SUN-DRIED TOMATO PASTA


Ingredients:
sun-dried tomato, olive oil, red onion, garlic cloves, red pepper flakes, heavy cream, dried basil, cornstarch

Directions:
Measure reserved oil from sun-dried tomatoes to make 1 ½ tablespoons If there’s not enough, top it up with olive oil.
In a saucepan over medium heat, add fragrant oil. When hot, add onions and sauté for 2 ½ minutes. Add sun-dried tomatoes and cook for 2 minutes. Add roasted red peppers and garlic; sauté for 1 minute. Add red pepper flakes, stir well to combined before pouring in heavy cream. Stir, increase heat to medium-high and bring to a simmer.
When simmer, reduce heat to medium-low and cook for 5 minutes, stirring occasionally. Add dried basil and cornstarch mixture; stir for about 60 seconds or until sauce thickens. Add cooked pasta, stir to coat and serve immediately. Makes 4 servings.
Note: Add chicken breast and chopped cooked bacon for a variation.
Peanut Butter and Apricot Oatmeal Crumble Bars


Ingredients:
water, oats, all-purpose flour, brown sugar, baking powder, salt, peanut butter, unsalted butter, peanuts

Directions:
Preheat oven to 350°F (180°C]. Line an 8x8-inch (2 L] baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth.
Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL], onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover.
Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.
Grandma  Anne's Sourdough Starter for Pancakes


Ingredients:
flour, salt, sugar, buttermilk, sugar, baking soda, buttermilk, flour

Directions:
Mix ingredients well in a large container because it grows.
Let stand in warm place for two days at least.
Use 1/2 cup starter for the pancakes; add 1 teaspoon baking soda; 3 cups flour  3 tablespoons sugar and 3 cups buttermilk to make batter. mix together and let sit  for 1 hour in warm place.
Fresh Corn and Red Pepper Bisque


Ingredients:
extra virgin olive oil, sweet onion, corn kernels, garlic clove, reduced-sodium chicken broth, salt, fresh ground pepper, reduced-fat sour cream, yellow cornmeal, red bell pepper, scallion, fresh parsley, cilantro, lime

Directions:
Heat oil in a large heavy saucepan over medium heat.
Add onion and cook, stirring often, until lightly browned, 6 to 7 minutes.
Add corn and garlic; cook, stirring often, until the corn is lightly browned, about 5 minutes.
Add broth and simmer until the corn is tender, 12 to 15 minutes.
Stir in salt and pepper.
Using a slotted spoon, transfer 1 1/2 cups of the corn mixture to a blender or food processor.
Add sour cream and 1/2 cup cooking liquid and process until the mixture is smooth, about 2 minutes.
Return the puree to the pan.
Whisk in cornmeal; bring the soup to a boil over medium-high heat, whisking constantly, until it thickens.
Add bell pepper, scallion, parsley (or cilantro] and hot sauce; heat through.
Serve with lime wedges.
*Cover and refrigerate for up to 2 days.
French Onion Omelet


Ingredients:
olive oil, red onions, shallot, sugar, green onion, Dijon mustard, dried thyme, eggs, water, salt, white pepper, swiss cheese

Directions:
In a 10-inch ovenproof skillet heat oil over medium heat.
Add red onion, shallots (if desired, and sugar. Cook for 12 to 15 minutes or until tender and golden, stirring often.
Remove 1/4 cup cooked onion mixture and set aside.
Stir green onion, mustard, and thyme into skillet.
In a bowl beat together eggs, water, salt, and pepper.
Stir in 1/3 cup of the cheese.
Pour into skillet.
Bake in a 375°F for 15 minutes or until set.
Top with remaining cheese and reserved onion mixture.
Cut into wedges.
Makes 6 main-dish servings.
Wheat Calzone


Ingredients:
all-purpose flour, whole wheat flour, baking powder, granulated sugar, baking soda, salt, buttermilk, canola oil, molasses, boiling water, bulgur, deli ham, mozzarella cheese

Directions:
For the Crust: Measure the first 6 ingredients into alarge bowl. Stir. Make small indentation in the middle.
Combine next 3 ingredients in small bowl. Add to middle of dry mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 times.
For the Filling: Combine boiling water and bulgur in small heatproof bowl. Let stand for about 20 minutes until bulgur is softened.
Add remaining 3 ingredients. Stir. Divide into 8 equal portions.
Shape portions into balls. Roll out 1 portion to form an 4 inch diameter circle. Place about 1/3 cup filling on half of circle, leaving 1 inch edge. Fold dough in half over filling.
Press edges to seal.
Carefully transfer to greased baking sheet. Poke with a fork in top two times to allow steam to escape.
Repeat with remaining dough portions and filling. Bake in 425°F (220°C] oven for about 10-15 minutes until golden.
Makes 8 mini calzones.
To freeze: allow to cool completely and then transfer to a large labeled ziploc bag. To serve: microwave or bake until fully reheated.
Fruit Ketchup


Ingredients:
tomatoes, apples, pears, celery, yellow onions, pickling vinegar, sugar, kosher salt, ground black pepper

Directions:
Peel and core tomatoes. Chop all fruits and vegetables in 1/2 inch cubes.
Put fruits, vegetables, vinegar, sugar, salt, pickling spices, and black pepper in a heavy-bottomed pot and stir to mix thoroughly.
Bring to a boil and simmer for an hour.
While ketchup is simmering, sterilize enough Mason jars and lids to hold the recipe.
When fruit ketchup has simmered for an hour, fill the jars up to a 1/4 inch from the rim, cover with a lid and screw loosely. Wait for lids to pop and screw them tighter.
Store jars in a dark cool place. Let fruit ketchup stand for at least three weeks before serving. Fruit ketchup will keep for a year.
Vegetarian Burgers


Ingredients:
soy sauce, egg, onion

Directions:
Combine all ingredients and mix throughly.
Form into patties.
Fry in skillet in small amount of oil until lightly browned.
Can also be baked on sheet at 350 degrees farenheit for 25 minutes or until browned.
Creamsicle Dessert Mousse


Ingredients:
cream cheese, heavy whipping cream, confectioners' sugar, fat-free instant vanilla pudding mix, navel orange, mint leaf

Directions:
Microwave the cream cheese for 20-30 seconds and stir (should be very soft and room temperature]. Blend with whipped cream by gently folding or stirring. Set aside.
In a seperate bowl, thoroughly mix pudding with the warmed orange drink  to dissolve. Let sit for a few minutes, then mix again. Gently fold or stir in the cream cheese mixture a little at a time (it's great to get a swirl like effect].
Cover top of mousse with plastic wrap and chill for at least 4 hours. Scoop into dessert or champagne glasses using a large melon baller and garnish with fresh orange slices on the side of the glasses and top with a mint leaf.
Sarasota's Chicken With Fennel & Olives


Ingredients:
lemon, sea salt, fresh ground black pepper, dried oregano, olive oil, chicken breast halves, unsalted butter, extra virgin olive oil, white wine, fennel, red onion, garlic, sea salt, fresh ground black pepper, diced tomatoes, reduced-sodium chicken broth, capers

Directions:
Season chicken with salt & pepper, pop into a zip-top bag and add a little olive oil; Squeeze the lemon wedges over the chicken, and then drop the rinds into the bag; Mix well, seal the bag, and let marinate overnight in the fridge.
Heat a skillet(I used cast iron] over medium-high heat.
Add a small amount of butter and oil and allow to heat.
Add the chicken and brown on both sides; Remove chicken to a plate to keep warm.
Remove some of excess oil from the pan, leaving behind some of the pan juices and any browned bits, then splash in the wine and let it deglaze the pan for a couple of minutes (it should be bubbling].
Next, add the fennel, onion slivers, and the garlic, stirring to coat with the pan juices; Allow to cook, lowering the heat slightly if needed, until the veggies are softened and have absorbed most of the liquid, about 5 minutes.
Add the tomatoes, juice and all, the chicken broth, capers, and olives, and season to taste, if needed.
Add the chicken back to the pan and allow to cook uncovered until the chicken is fully cooked (I let it cook 15 minutes, then popped it into a preheated 350F oven for another 10 minutes to finish up].
Serve over couscous or rice as desired.
I also de-boned my chicken after cooking and served it sliced on top of the veggies and the couscous.
You may use boneless breasts, they will just cook a lot faster.
Creamy Buttered Chicken Curry With Tomato and Pumpkin


Ingredients:
chicken, tomatoes, heavy cream, butter

Directions:
Take out the marinated chicken from the fridge and leave it at room temperature for 20 minutes.
Slice the kabocha and tomato into small pieces. Crush/chop the curry roux into small pieces so it will melt easily and evenly. Same with the curry roux, slice the butter into smaller pieces.
Place the chicken, tomato, kabocha, butter and curry roux in a microwaveable bowl then mix. Cover with a kitchen wrap then microwave for 10 minutes using 600W.
Take the wrap then add 100 mL of heavy cream. Mix all the ingredients well.
Bring back the bowl in the microwave, this time without cover then cook for 3 minutes.
Mix the curry well then serve with rice.
Creamy Chicken Marsala
Category: world-cuisine
By Sophia Del Gigante

An easy 20-minute, delicious, and creamy chicken marsala! Serve over whole wheat pasta or brown rice.

Ingredients:
3 tablespoons olive oil
salt and ground black pepper to taste
2  skinless, boneless chicken breasts, cut into cubes
1  onion, diced
1 cup sliced cremini mushrooms
1 (10.75 ounce) can  condensed cream of mushroom soup
1 cup Marsala wine

Directions:
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.

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

Calories: 354.7
Fat: 16.5 g
Saturated fat: 3 g
Carbohydrates: 19.9 g
Sugars: 8.3 g
Dietary fiber: 1.5 g
Protein: 15.7 g
Cholesterol: 34.6 mg
Sodium: 539.1 mg
Bell Pepper and Mushroom Saute


Ingredients:
red bell pepper, yellow bell pepper, button mushroom, dried tarragon, fresh tarragon, salt, fresh ground black pepper, onion powder, garlic powder

Directions:
Heat oil in a heavy nonstick skillet over medium heat.
Saute bell peppers and mushrooms 8-10 minutes or until vegetables are tender & there is no more liquid.
Add garlic powder and onion powder.
Season with salt and pepper to taste.
Stir in tarragon and cook for about another minute.
Tomato Basil Salad


Ingredients:
tomatoes, basil, olive oil, salt, black pepper

Directions:
Gently mix together all ingredients in a large bowl., Refrigerate and serve.
Mexican Take-Out Tomatillo Salsa


Ingredients:
serrano chilies, fresh cilantro, garlic cloves, fresh lime juice, cider vinegar, salt, sugar

Directions:
Preheat the broiler.  Line a 13 x 9-inch pan with foil.
Place the tomatillos and chiles on the foil and broil for about 5 to 10 minutes, or until dark brown spots develop on the chiles and tomatillos.
Cool, then transfer to a blender, including all the juices that have run out onto the baking sheet.
Add the cilantro, onion, garlic, lime juice, vinegar, salt, sugar, and 1/4 cup water.  Blend to a puree.
Heat the oil in a medium skillet set over medium heat.  Add the tomatillo puree and bring to a boil.  Continue to cook, stirring, until the salsa has thickened slightly, about 5 minutes.  Remove from the heat and taste for seasoning; adjust if necessary.  Transfer to a serving bowl and serve at room temperature or chilled.
Make Ahead:  This salsa can be made ahead and kept covered in the refrigerator for up to a week, or frozen up to 2 months.