xiaoxl/recipe_data huggingface dataset:
Homemade Cornbread or Muffins Mix


Ingredients:
flour, cornmeal, sugar, baking powder, salt, shortening

Directions:
Stir together flour, cornmeal, dry milk powder, sugar, baking powder, and salt in an extra large mixing bowl.
Cut in shortening with a pastry blender till mixture resembles coarse crumbs.
Store in a covered airtight container or self sealing plastic bag for up to 6 weeks at room temperature.
(For longer storage, place in freezer container and seal; store in freezer up to 6 months; to use, allow mix to come to room temperature].
To use mix for corn bread or muffins, lightly spoon into a measuring cup; level with a straight edged spatula: Makes 16 cups of mix.
To bake corn bread or muffins: Grease or spray an 8x8x2 inch baking pan or 10 2 1/2 inch muffin cups with nonstick spray coating.
Place 2 cups Corn Bread Mix in a large mixing bowl; If desired, add 3/4 teaspoon dried basil or thyme, crushed; or dried chives, chili powder, or poultry seasoning.
Make a well in the center of the dry mixture; combine 1 beaten egg and 3/4 cup water in a small bowl; add all at once to mix.
Stir just till batter is smooth (do not over beat].
Pour batter into prepared pan or spoon into prepared muffin cups, filling each 3/4 full.
Bake in a 425°F degree over for 20-25 minutes for corn bread, and about 15 minutes for muffins or till golden brown and a toothpick inserted near the center comes out clean.
Makes 10 muffins.
Broussard Sauce


Ingredients:
cream cheese, sugar, vanilla extract, nutmeg

Directions:
Place all ingredients in food processor and process until smooth., Chill sauce at least an hour or until serving time., Serve with fresh fruit such as strawberries, bananas, melon, apple, etc.
Baked Beans


Ingredients:
thick slab bacon, ketchup, brown sugar, honey

Directions:
In a heavy pot or dutch oven, add the chopped bacon and cook over medium heat until the fat begins to render, (do not drain grease].
Add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a boil to a simmer over medium heat.
Reduce heat slightly to mantain a simmer for 25 to 30 minutes, or until flavors are combined.
Thai Stir-Fried Chile Beef


Ingredients:
brown sugar, soy sauce, garlic, green bell peppers, red pepper flakes, cornstarch, water, oyster sauce, fish sauce, steamed rice

Directions:
Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier].
In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
In a wok, heat the oil; drain beef, reserving marinade.
Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
Serve stir-fry with hot steamed rice.
Simply Delicious Pineapple-Crab Tarts #SP5


Ingredients:
colby-monterey jack cheese, miniature phyllo cups

Directions:
Preheat oven to 350 degrees., In large bowl add first 4 ingredients and stir together, mixing thoroughly., Spoon mixture into phyllo cups, using a tablespoon., Place filled phyllo cups onto a baking sheet., Bake for 15 minutes., Place on a serving dish and watch them disappear!
Easy Prep Vegetable Stock


Ingredients:
celery, parsley, bay leaf, onion, carrots, water

Directions:
Buy the whole head of celery but use the top half for this stock. Rinse any dirt off the leaves and put in a large stock pot. Any outer stalks that you wouldn't use in cooking can be added as well.
Add a whole bunch of parsley and a bay leaf.
Trim the roots off the onion and cut in half.  Only remove the skins if they are split and dusty, otherwise just leave them on.
Cut the tops off the carrots, wash and cut in half lengthways.
Add the water and put on to simmer for an hour and a half to two hours.
Strain the vegetables.  I do this in a colander (not a sieve] and squash the celery to get every last bit of flavour out of it. The stock is still lovely and clear and full of flavour.
Note: I don't season this stock since I'm going to use it in another recipe anyway.
Lemon-Basil Carrots


Ingredients:
carrot, butter, lemon juice, garlic clove, salt, pepper, dried basil

Directions:
Cook carrots in a small amount of water for 20 minutes., In a different saucepan, melt butter., Stir in lemon juice, garlic, salt, pepper, and basil., Add carrots and toss.
Black Bean and Granny Smith Apple Salad
Category: salad
By Mickey

A colorful, tongue-tantalizing salad using black beans and tart apples. This salad can be served plain, on a bed of lettuce, or with tortilla chips.

Ingredients:
1 tablespoon canola oil
1  onion, diced
1  red bell pepper, chopped
2 teaspoons ground cumin
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
2  Granny Smith apples, unpeeled, cored, and chopped
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro

Directions:
Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 87.9
Fat: 3.9 g
Saturated fat: 0.3 g
Carbohydrates: 14.1 g
Sugars: 9.7 g
Dietary fiber: 2.6 g
Protein: 1.1 g
Sodium: 296.2 mg
Roasted Pumpkin Cream Soup


Ingredients:
pumpkin, chicken bouillon cube, water, heavy cream, half-and-half, cinnamon, vanilla extract, nutmeg, tarragon, ground allspice, ground black pepper, salt, clove

Directions:
Combine all of the ingredients in a slow cooker., Cook on low for 3 to 4 hours., Use an immersion blender to smoothly blend soup before serving.
Apple Pear Crisp (3 Ww Points)


Ingredients:
pears, granny smith apples, golden delicious apple, whole wheat flour, sugar, cinnamon, ginger, nutmeg, whole wheat flour, sugar, old fashioned oats, ginger, cinnamon, unsalted butter

Directions:
Preheat oven to 375 degrees.
Prepare an 11 by 7 baking or casserole dish with a light coating of cooking spray.
Squeeze the juice of a half lemon in to a large bowl and add water.  This will help keep the peel fruit from browning while you are peeling and cutting.
Peel and core the fruit.  Slice into thinnish slices, suggestion is to cut the pears in eighths and the apples in tenths. As you are cutting place the fruit in the bowl of water and juice.
Mix together the remaining ingredients for the fruit layer in a small bowl.  Drain the fruit and pour in the prepared baking pan.  Toss together with the sugar and spice mixture.
In a medium bowl, combine the dry ingredients, flour through  cinnamon.
Cut the butter into small cubes or slices into the bowl and mix with a fork breaking up the butter into small mini pea sized bits.  (I find it easiest to do this by hand.] At the end, you will have a very fine crumb.
Add in the two tablespoons of pear puree and mix, the size of the crumbs will grow now with additional moisture.
Sprinkle the crumb coating across the top of the apples and pears.
Bake for 45 minutes until th fruit is bubbly and the top is crisped and browned.  Actual cooking time will vary according to the thinness f the slices. Check about 5 minutes before the stated cooking time.
Serve warm or cold.
Lemon Berry Slushy
Category: drinks
By MGREE688

This is a great summertime drink!

Ingredients:
⅓ cup lemon juice
1 cup water
1 cup frozen strawberries, thawed, with juice
¼ cup sugar
1 tray ice cubes

Directions:
In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 145.6
Fat: 0.1 g
Carbohydrates: 38.6 g
Sugars: 31 g
Dietary fiber: 2.5 g
Protein: 0.6 g
Sodium: 11.2 mg
Blood Orange Citrus Twist


Ingredients:
"vodka"

Directions:
Fill a rocks (highball] glass with ice cubes.
Add the vodka and blood orange juice to the glass.
Stir and serve!
Creamy Chicken Stew


Ingredients:
chicken pieces, seasoning salt, pepper, butter, potatoes, onions, fresh garlic, dried thyme, crushed red pepper flakes, flour, chicken broth, water, dry white wine, canned corn niblets, carrots, parmesan cheese

Directions:
Season the chicken pieces with salt and pepper.
Heat the oil with butter in a large heavy pot over medium heat.
Brown the chicken on all sides (about 8 minutes per side] then transfer to a large bowl.
To the same pot add in onion, garlic, red pepper flakes (if using] and thyme; saute stirring occasionally for about 4-5 minutes.
Add in flour and cook, stirring 1 minute.
Whisk in broth, water and wine; bring to a boil, whisking continuously.
Add in potatoes, carrots and corn; mix to combine, cover with lid and simmer for 10 minutes, stirring occasionally.
Add in the whipping cream and Parmesan cheese (if using]; mix to combine, then add in the browned chicken back to the pot along with any juices from the bowl, season with salt and pepper; cover and simmer until the chicken is cooked and the veggies are tender (about 25-50 minutes, or longer].
Ham Balls


Ingredients:
green onion, garlic powder, dried dill weed, milk, half-and-half, egg, Dijon mustard, fresh ground black pepper, butter, flour, water, sour cream

Directions:
In a bowl, combine the breadcrumbs, onions, garlic powder, 1 tbsp fresh dill (or 1 tsp dried dill] milk, egg, mustard and black pepper to taste.
Add chopped ham; mix well.
Shape into 1-inch balls.
In a large skillet, heat 1 tbsp oil with 1 tbsp butter.
Brown the ham balls, adding remaining butter and oil as needed.
Remove to a serving dish; cover and keep warm.
Drain the drippings into a saucepan; blend in the flour until smooth.
Gradually add water.
Cook over low heat; stirring constantly, until mixture thickens.
Add sour cream and remaining dill and pepper; heat through (do not boil].
Pour over the ham balls.
Serve over noodles.
Indian-Style Beef Curry With Coconut Milk


Ingredients:
filet of beef, garlic cloves, fresh ginger, ground ginger, salt, black pepper, Worcestershire sauce, onions, red bell peppers, curry powder, coconut milk, cilantro

Directions:
Cut the meat, onions and peppers.
Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary].
Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
Saute onion and peppers in a bit of oil just a few minutes.  (not too long because they will continue to cook just sitting a hot pan!].
Add curry powder and meat to the onion and peppers in the skillet; stir well.
Add coconut milk and heat til warm; add salt and pepper to taste.
Garnish with cilantro; Serve over rice.
Super Easy Spanish Rice (4 Ww Points)


Ingredients:
rice, water, salt

Directions:
"Pour entire can of tomatoes (including liquid] into pan. Add water, rice, and salt. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes."
Vegan Potato Soup
Category: soups-stews-and-chili
By Autumn Pumpkin

My mother and I came up with this one night when an abundance of potatoes were around. The almond milk makes it so smooth and creamy. Enjoy! Top with green onions or any other topping for a great warm winter day soup.

Ingredients:
2 tablespoons olive oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
3 cloves garlic, minced
4  russet potatoes, peeled and cut into 1-inch pieces
4 cups water
4 teaspoons salt, divided
2 cups almond milk
1 teaspoon ground black pepper

Directions:
Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes. Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk. Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 147.1
Fat: 4.2 g
Saturated fat: 0.5 g
Carbohydrates: 25.1 g
Sugars: 4.6 g
Dietary fiber: 3.7 g
Protein: 3 g
Sodium: 1236.9 mg
Spinach and Feta Cheese "alligator"


Ingredients:
sugar, warm water, flour, salt, egg, milk, olive oil, olive oil, onion, garlic cloves, leek, scallion, fresh spinach, potatoes, fresh dill, cider vinegar, eggs, milk, feta cheese, kalamata olive, black pepper, salt

Directions:
Dough:
Dissolve yeast and sugar in warm water and leave it a few minutes, till it starts to bubble and foam.
Measure 2 3/4 cups flour into a large bowl and stir in the salt.
Beat together the egg, milk and olive oil; stir in the yeast mixture and then mix the liquid into the flour.  Stir till it forms a dough.
When the stirring gets tough, spread the remaining flour on a board and turn the dough out on it.  Knead it gently, turning often at first to keep it coated with flour, till it is smooth and becoming elastic.
Form the dough into a ball and put it into a lightly oiled bowl.  Cover the bowl with a towel and set it aside to rise in a warm place for about an hour, or till doubled.
While it rises, make the filling:
Heat the olive oil in a large non-stick skillet and saute the chopped onions, garlic and leek in it till the vegetables are soft and beginning to color.
Add the scallions, chopped spinach and potatoes and toss everything together till the spinach wilts.
Cover and keep cooking on low heat for about 10 minutes, or till potatoes are tender.
Uncover, raise the heat, and stir occasionally for a few minutes more, till excess moisture completely cooks away.
Stir in the dill and cider vinegar and remove from heat.
Break eggs into a bowl, reserving 1 yolk to use for a glaze.  Beat the eggs with the milk.  Crumble the feta cheese.
Transfer the hot vegetable mixture into a cool bowl, and stir in the feta cheese, the uncooked rice and the sliced olives.  Season with black pepper.  Taste and add salt only if needed (the cheese and olives may be saltly enough].
Stir in beaten eggs and milk.  Let the prepared filling sit for about 15 minutes, to allow rice and potatoes to soak up some moisture.
Punch down dough and divide it in half.  On a large, floured surface, pat one half of the dough into a rectangle, then gently roll it, turning it over and dusting with more flour to keep it from sticking, till you have an oval about 24 inches long and 8-10 inches across.
Fold the dough in half cross wise and lay it down on a greased baking sheet.  Unfold it and spoon half the filling down the middle, from the fold line to within an inch of the end.
Beat the reserved egg yolk with a spoonful of water and brush the edges of the dough with it.  fold the other half of the dough over again, laying it evenly on top of the filling and pressing the edges together lightly.  Then fold the edges up from underneath, curling the bottom crust over the edge of the top crust, and crimping or pleating it.  Pierce the dough here and there with a fork.
Roll out the second half of the dough and fill and seal as with the first half.
Bake the alligators at 350 for about 30-45 minutes (depending on your oven].  Cool slightly before slicing.
Eggless Pasta
Category: world-cuisine
By Webby

Anyone on an eggless or low-cholesterol diet will appreciate this recipe.

Ingredients:
2 cups semolina flour
½ teaspoon salt
½ cup warm water

Directions:
In a large bowl, mix flour and salt. Add warm water and stir to make a stiff dough. Increase water if dough seems too dry. Pat the dough into a ball and turn out onto a lightly floured surface. Knead for 10 to 15 minutes. Cover. Let dough rest for 20 minutes. Roll out dough using rolling pin or pasta machine. Work with a 1/4 of the dough at one time. Keep the rest covered, to prevent from drying out. Roll by hand to 1/16 of an inch thick. By machine, stop at the third to last setting. Cut pasta into desired shapes. Cook fresh noodles in boiling salted water for 3 to 5 minutes. Drain.

Yields: 4 cups of noodles

Calories: 300.6
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 60.8 g
Sugars: 1.5 g
Dietary fiber: 3.3 g
Protein: 10.6 g
Sodium: 292.4 mg
Caramel Pecan Cookies


Ingredients:
flour, baking soda, salt, unsalted butter, sugar, brown sugar, egg, half-and-half, vanilla extract, pecans

Directions:
Combine flour, soda and salt, if using; set aside.
Beat together butter and both sugars, until well blended.
Mix in egg, half and half and vanilla.
Blend in flour mixture until smooth.
Stir in, by hand, Rolo candies, pecans and chocolate chips (if using].
Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this].
Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!].
Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.
Chocolate-Covered OREO Cookie Cake
Category: trusted-brands-recipes-and-tips
By Philadelphia

Be warned: According to readers, if you serve this delectable treat as a birthday cake, you'll be starting a tradition. One that's going to be tough to break.

Ingredients:
1 (18.25 ounce) package devil's food chocolate cake mix
4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate
¼ cup butter
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
½ cup sugar
2 cups thawed COOL WHIP Whipped Topping
12  OREO Cookies, coarsely crushed

Directions:
Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 16 servings
Buttermilk Cake With Blackberries


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, sugar, egg, vanilla, buttermilk, blackberries

Directions:
Preheat oven to 400 degrees. Butter a 9" round cake pan and line the bottom with parchment paper. Butter the paper.
In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending in the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.,.
Scatter the 1 1/4 cups of blackberries over the batter; lightly press them inches Sprinkle the remaining 1 1/2 tablespoons sugar over the cake. Bake for about 30 minutes; until a cake tester inserted in the center comes out clean.
Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more blackberries.
Classic Yogurt Sauce


Ingredients:
yogurt, water, lemon zest, garlic, sea salt, of fresh mint

Directions:
Make a sauce consistency with all the ingredients.
Mix until smooth.
Refrigerate until ready to serve. Although don't leave it too long or the garlic will flavour the yogurt too strongly.
Enjoy over fish kebabs in pita bread with a sprinkling of chopped fresh flat leaf parsley. Or to have it gluten free like we do serving the kebabs over recipe#139610 sprinkled with a little sumac on the rice (mainly for looks] and chopped fresh flat leaf parsley on top along with lemon wedges on the side.
Cheddar Dip


Ingredients:
light sour cream, sharp cheddar cheese, black olives, red bell pepper, bacon bits, Worcestershire sauce, paprika, garlic powder

Directions:
Combine all ingredients in a bowl and mix well., Chill several hours before serving.
African Fruit Slush


Ingredients:
oranges, juice of, sugar, water, bananas, crushed pineapple

Directions:
Dissolve sugar in hot water and cool.
Add all other ingredients, stir well to incorporate, and freeze in a big bowl.
Other fruit can be added to the bananas and pineapples such as pears, peaches, strawberries, and/or kiwi.
Spoon frozen mixture into a glass and add Sprite, 7-Up, or Ginger Ale.
Warm Farro Spinach Feta Salad or Side Dish


Ingredients:
olive oil, garlic cloves, lemon juice, chicken broth, frozen spinach, feta cheese

Directions:
Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl and set aside.
Combine chicken broth and farro together in a large sauce pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
Stir olive oil mixture into farro until farro is coated. Add spinach to farro mixture; cook and stir until spinach is heated, 2 to 3 minutes. Sprinkle feta cheese over farro and spinach and stir until cheese is incorporated.
Season with more salt and pepper if desired.
Teriyaki Sauce and Marinade
Category: side-dish
By Celeste

I received this recipe from a Japanese woman and it's the best teriyaki sauce I have ever had.

Ingredients:
⅔ cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 ½ teaspoons rice vinegar
1 teaspoon sesame oil
⅓ cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

Directions:
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 2/3 cups

Calories: 104.5
Fat: 0.7 g
Saturated fat: 0.1 g
Carbohydrates: 18.2 g
Sugars: 15.2 g
Dietary fiber: 0.4 g
Protein: 2.3 g
Sodium: 1804.5 mg
Nana's Mashed Turnip
Category: side-dish
By DARIA K

This was my grandmother's famous dish that my whole family just loved. She never wrote it down for me, so after she passed away I recreated it perfectly. This one's for you, Bubby!

Ingredients:
1 large turnip, peeled and cubed
3  white potatoes, peeled and cubed
¼ cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon pepper

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy. Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 6 servings

Calories: 140.9
Fat: 6.1 g
Saturated fat: 3.8 g
Carbohydrates: 19.9 g
Sugars: 3.6 g
Dietary fiber: 3.1 g
Protein: 2.5 g
Cholesterol: 16.1 mg
Sodium: 322.5 mg