xiaoxl/recipe_data huggingface dataset:
Soft and Chewy Rolls (With Variations)


Ingredients:
water, extra virgin olive oil, sugar, fast rise yeast, instant yeast, all-purpose flour, salt, egg, dried cranberries, pecans, fresh rosemary

Directions:
Preheat oven to 200°F  When oven reaches 200°F, turn it off.
Line baking sheet with parchment.  Grease large bowl.
Whisk water, oil, sugar, and yeast in liquid measuring cup until yeast dissolves.
Mix flour, potato flakes, and salt in large bowl.  Make well in flour, then add water mixture to well.  Stir until dough becomes shaggy and difficult to stir.  Turn out onto floured work surface and knead until dough is smooth and forms cohesive ball, about 10 minutes.
Cover with plastic wrap and place in turned-off oven until dough has doubled in size, about 45 minutes.
Punch down dough on lightly floured work surface.  Divide dough into quarters and cut each quarter into 3 equal pieces.  On clean surface, form each piece into rough ball by pinching and pulling the edges unders so that the top is smooth.  Then cup each round with your palm and move in a circular motion on an unfloured surface to shape a smooth ball.  Transfer to prepared baking sheet.  Cover loosely with plastic wrap and return to turned-off oven until doubled in size, about 20 minutes.  (Or refrigerate rolls for up to 24 hours.].
Remove rolls from oven and discard plastic wrap.  Heat oven to 400°F  Brush rolls with egg and sprinkle lightly with salt.  Bake until golden brown, about 15 minutes, rotating sheet halfway through cooking.  Cool rolls on sheet 10 minutes.  Serve.
Variation - Cranberry Pecan Rolls:.
Add cranberries and pecans when mix in flour.
Variation - Rosemary Olive Rolls:.
Reduce salt to 1 teaspoon.  Add 1 T olive brine along with water.  Add 3/4 cup olives, and 2 T minced fresh rosemary along with flour.
Restaurant Style Egg Custard Pie
Category: desserts
By STEPHIKIN

Excellent Egg Custard Pie recipe that I've worked at forever to duplicate a popular restaurant's pie! I finally got it!

Ingredients:
4  eggs
½ cup white sugar
1 pinch salt
1 teaspoon vanilla extract
2 cups whole milk
3 tablespoons butter
1 (9 inch) refrigerated pie crust

Directions:
Preheat oven to 425 degrees F (220 degrees C.) In a large bowl, combine eggs, sugar, salt and vanilla. Mix just enough to incorporate all the ingredients. Set aside. In a medium saucepan over medium-high heat, combine milk and butter. Use a wire whisk and stir constantly until the milk begins to rise in the saucepan at a rapid boil - 5 to 8 minutes. NEVER stop stirring, or the milk will burn. Pour the hot mixture into the egg mixture, stirring as you pour. Line a 9 inch pan with dough. Pour custard mixture into crust. Protect the edges of crust with a ring of aluminum foil. Bake in the preheated oven for 20 minutes. Remove foil and bake for 8 to 10 minutes. Filling will appear slightly jiggly. Allow to cool.

Prep time: 10 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 - 9 inch pie

Calories: 274.2
Fat: 16.3 g
Saturated fat: 6.5 g
Carbohydrates: 25.8 g
Sugars: 15.5 g
Dietary fiber: 0.8 g
Protein: 6.5 g
Cholesterol: 110.5 mg
Sodium: 207 mg
Japanese Mom's Tofu Stir-Fry


Ingredients:
tofu, carrots, green onions, soy sauce, sugar, mirin

Directions:
Remove tofu from container and drain.  In a large bowl, mash the tofu with a potato masher.  Place crumbles in a strainer and allow as much excess water to drain out as possible.  (This is VERY important!  Do not skip this step!].
While tofu is draining in strainer, peel and shred carrots and prepare green onions.
In a small bowl, combine soy sauce,sugar and mirin.
In a large skillet, heat sesame oil.  When oil is hot, add carrots and green onions.  Saute for 2-3 minutes, add the tofu and mix together, continue to saute.
Add soy sauce mixture.  Allow to cook until carrots are tender but not over cooked.
Serve over cooked rice.
Broccoli Cheese Soup V
Category: soups-stews-and-chili
By MELISSAMORGAN

If you have a hard time getting children to eat broccoli, this recipe is for you.

Ingredients:
3 (10 ounce) packages frozen chopped broccoli
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1  onion, chopped
½ cup all-purpose flour
2 cups milk
1 ½ pounds processed cheese food (eg. Velveeta), cubed
1 pinch ground white pepper

Directions:
In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

Yields: 6 servings

Calories: 475.2
Fat: 24.4 g
Saturated fat: 10.9 g
Carbohydrates: 33.8 g
Sugars: 16.1 g
Dietary fiber: 4 g
Protein: 29.7 g
Cholesterol: 54.2 mg
Sodium: 2000.7 mg
Easy Summer Zucchini Salad


Ingredients:
zucchini, black beans, chickpeas, sweet whole kernel corn, grape tomatoes, fresh cilantro, paprika, ground ginger, cumin, lime, juice of, extra virgin olive oil

Directions:
Combine first 6 ingredients with the fresh Cilantro.
Toss all spices, lime juice, and extra virgin olive oil.
Mix all ingredients until well combined. Spices can be adjusted for preferred taste.
Strawberry Nut Bread


Ingredients:
self rising flour, salt, strawberries, eggs, baking soda, cinnamon, sugar

Directions:
Mix all together until well blended., Pour into 2 greased and floured loaf pans., Bake at 350 degrees for 30 to 45 minutes or until toothpick comes out clean.
5 Layer Mexican Dip
Category: appetizers-and-snacks
By JENHAGGERTY

This is one of my favorite recipes. Great for football games, tailgates, or any party. Very EASY to make!

Ingredients:
1 ½ cups refried beans
1 ¾ cups guacamole
1 ½ cups sour cream
1 (8 ounce) package shredded Cheddar cheese
2  tomatoes, diced

Directions:
Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes. Spread guacamole in a layer atop the beans. Spread sour cream atop the guacamole. Sprinkle cheese over the sour cream; top with tomatoes. Cover platter with plastic wrap and refrigerate until cold, about 30 minutes.

Prep time: 10 mins
Cook time: 3 mins
Total time: 53 mins
Yields: 6 servings

Calories: 421.3
Fat: 32.4 g
Saturated fat: 16.8 g
Carbohydrates: 19.4 g
Sugars: 1.7 g
Dietary fiber: 6.5 g
Protein: 16.1 g
Cholesterol: 69.5 mg
Sodium: 459.3 mg
Honey Hoisin Beef


Ingredients:
bok choy, ginger, hoisin sauce, scallions, garlic cloves, soy sauce, honey, sesame seeds

Directions:
Wash and dry all produce. Bring 2 cups water to a boil in a small pot. Trim bottom root ends from bok choy and discard. Cut head in half lengthwise, then slice crosswise into strips. Trim, then thinly slice scallions, keeping greens and whites separate. Peel, then mince ginger until you have 2 TBSP. Mince garlic.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until rest of meal is ready.
Combine soy sauce, hoisin sauce, honey, half the ginger, and half the garlic in a medium bowl. Add beef and toss to coat. TIP: If you have extra time, let beef marinate for up to 3 hours in the refrigerator.
Heat a drizzle of oil in a large pan over medium-high heat. Add beef to pan, leaving excess marinade in bowl. Cook, tossing occasionally, until browned and almost cooked through, 2-3 minutes. Remove from pan and set aside.
Add scallion whites, remaining ginger, remaining garlic, and another drizzle of oil to same pan over medium heat. Cook, tossing, until fragrant, about 1 minute. Add bok choy and cook, tossing, until tender, 3-4 minutes. Season with salt and pepper. Return beef to pan along with marinade from bowl. Let bubble until a thick sauce has formed, 2-3 minutes. Season with salt and pepper.
Divide rice between plates. Top with stir-fry. Sprinkle with scallion greens and sesame seeds and serve.
Vegan Corn & Vegetable Chowder


Ingredients:
red bell pepper, garlic cloves, potatoes, potatoes, zucchini, all-purpose flour, broccoli floret, vegan cheddar cheese, salt, pepper, fresh cilantro

Directions:
Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Sauté over medium-low heat stirring often, for 2-3 minutes.
Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
Stir in cheese until it melts.
Season and garnish as desired.
Stuffed Lasagna Shells.


Ingredients:
ground beef, garlic cloves, yellow onion, parsley, oregano, basil, chopped tomatoes, tomato paste, tomato sauce, red wine, cottage cheese, parmesan cheese, mozzarella cheese, jumbo pasta shells

Directions:
1. Brown beef, onions, garlic in olive oil, drain.
2. Add in parsley, oregano, basil, chopped tomatoes, tomato sauce, tomato paste, and wine. Simmer for one hour.
3. In separate bowl, mix together parmesan,  HALF of the mozzarella, and cottage cheese, set aside in fridge.
4. Boil jumbo shells. CAREFUL, they break easily, before and after boiling. Drain and let cool enough that you can work with them.
5. Spray baking dish with non-stick cooking spray.
6. Stuff shells with cheese mixture, and place them in baking dish.
7. After all the shells are stuffed and in the dish, spoon the sauce over the top of the shells.
8. Top with remaining mozzarella cheese, and bake at 375* until cheeses are all thoroughly melted.
Prosciutto and Parmesan Pinwheels
Category: appetizers-and-snacks
By Claire Mooney Gillen

Very easy appetizer.  Absolutely delicious.

Ingredients:
1 (17.5 ounce) package frozen puff pastry sheets, thawed
5 ounces prosciutto, thinly sliced
5 ounces Parmesan cheese, thinly sliced
2 teaspoons prepared Dijon mustard

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with nonstick oil spray. Roll the thawed pastry out onto a flat surface. Spread Dijon mustard to taste on the pastry sheets. Cover pastry with a layer of prosciutto, then cheese. Roll the sheets, beginning at the long side. Cut into 1 inch thick sections. Arrange the sections on the prepared baking sheet. Bake 10 to 12 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 servings

Calories: 473.3
Fat: 33.6 g
Saturated fat: 11 g
Carbohydrates: 28.3 g
Sugars: 0.6 g
Dietary fiber: 1 g
Protein: 14.3 g
Cholesterol: 27.6 mg
Sodium: 793.9 mg
Zippy Chocolate Chip Cookies


Ingredients:
butter, brown sugar, white sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, white pepper, walnuts

Directions:
Preheat oven to 350°F (180°C].
Cream butter or margarine and sugars. Add already beaten eggs and vanilla.
Mix dry ingredients together and mix with creamed mixture. Add chocolate chips and nuts.
Bake 8 to 10 minutes until done. These are not HOT HOT -- Just a little surprise, definitely a little kick, goes well with the chocolate.
Really Yummy Red Salsa


Ingredients:
roma tomatoes, onion, ground coriander, salt, pepper, lime juice, red chili pepper

Directions:
Put all ingredients into a food processor., Blend until desired consistency., chill overnight.
Delicious Oven-Baked Beef Stew


Ingredients:
bacon grease, beef stew meat, seasoning salt, fresh ground black pepper, garlic powder, diced tomatoes, crushed red pepper flakes, low sodium beef broth, dry tapioca, beef bouillon powder, Worcestershire sauce, sugar, carrots, celery, potatoes, onion

Directions:
Grease a 13 x 9-inch baking dish or an oval casserole dish.
In a small bowl combine seasoned salt, black pepper and garlic powder.
Place the meat in a bowl.
Sprinkle the spices over meat, then using clean hands toss until well combined.
In a skillet heat bacon grease or oil over medium-high heat.
Add in the seasoned beef (in batches] and brown well on all sides.
Remove the beef to a large bowl.
Add in the undrained tomatoes, crushed chili flakes, beef broth, tapioca, beef bouillon, Worcestershire sauce and sugar; mix to combine.
Add in carrots, celery (if using] potatoes and small button mushrooms and the bread cubes; toss to combine.
Season with more ground black pepper if desired.
Transfer to the baking dish.
Bake at 375 degrees F for about 2 hours or until the meat and veggies are tender.
Citrus Poppy Seed Mini Muffins


Ingredients:
butter, lemon rind, sugar, eggs, self raising flour, poppy seed

Directions:
Preheat oven to 180 degrees C / 350 degrees F.
Grease muffin trays or use muffin cases.
Dice butter and soften in microwave.
Beat butter, orange and lemon rinds and sugar in a large bowl with an electrixc mixer until light and fluffy.
Add eggs, one at a time, beating until just combined.
Combine flour, poppy seeds and orange juice.  Fold this into the egg/butter mixture in two batches.
Fill muffin cases to just a little below level.
Bake in oven until the tops are brown and firm (~20 minutes].
Stand for 5 minutes then turn onto a wire rack to cool.
oatmeal jumble bars


Ingredients:
oats, flour, brown sugar, butter, baking soda

Directions:
combine all ingredients, except preserves., reserve 1 cup mixture., press remaining mixture into a greased 9x13 inch pan., spread with preserves to 1/2 inch of pan., Sprinkle with remaining mixture., Bake at 400* for 25-30 minutes , until golden.
Enchiladas Verdes (Green Enchiladas)
Category: world-cuisine
By Muy Bueno

Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.

Ingredients:
12  Anaheim chile peppers
2 tablespoons all-purpose flour
4 cups buttermilk, divided
2 teaspoons salt, or as needed
1 pound skinless, boneless chicken breast halves
½ cup canola oil for frying
12 (6 inch) white corn tortillas, or more as needed
1  white onion, diced
1 ½ cups shredded Monterey Jack cheese
¼ cup crumbled queso fresco
½ cup Mexican crema (cream)

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Arrange peppers on prepared baking sheet. Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened. Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem. Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside. Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken. Preheat oven to 350 degrees F (175 degrees C). Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate. Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish. Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco. Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.

Prep time: 45 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 512.3
Fat: 23.6 g
Saturated fat: 12.5 g
Carbohydrates: 44.1 g
Sugars: 14.7 g
Dietary fiber: 5 g
Protein: 34 g
Cholesterol: 101.2 mg
Sodium: 1182.5 mg
Chicken Taquitos


Ingredients:
boneless skinless chicken breasts, onion, dried oregano, cream cheese, salt, pepper, corn tortillas

Directions:
Place chicken in medium saucepan of lightly salted water.  Bring to a boil over med-high heat.
Reduce to low, simmer until chicken is done - but moist.
Shred into strips.
In medium skillet, heat 1 TBSP oil over med-high heat.  Add onion and oregano.  Cook until onion is tender.  Remove from heat.
Stir in cream cheese.  Add chicken, salt and pepper.  Mix thoroughly.
In medium skillet, heat 2 TBSP oil over med-high heat.  Using tongs, soften tortillas 1 at a time by dipping in hot oil for about 2 seconds on each side.
Add oil if needed.
Drain between paper towels.  Stack and keep covered with clean towel.
To fill:  Spoon about 2 TBSP mixture in strip in lower 1/3 of tortilla.  Roll up tightly.
Secure with toothpick and lay seam side down on plate.
Repeat with all tortillas.
Taquitos can be held, covered and refrigerated, up to 6 hours before frying.  Cover with plastic wrap to keep from drying out.
In medium skillet, heat remaining oil over med-high.
Fry taquitos, 2 at a time, seam side down, turning until lightly browned on both sides, about 2 minutes.
Drain on paper towels.  Cut each taquito in half.
Chili Macaroni


Ingredients:
ground beef, hot chili beans, green peppers, onion, celery ribs, tomato sauce, garlic cloves, elbow macaroni

Directions:
In a slow cooker, combine the first 8 ingredients; mix well.
Cover and cook on low for 6 hours.
Stir in macaroni; mix well.
Season with salt and pepper.
Serve.
Fresh Pasta Toss


Ingredients:
penne, butter, olive oil, garlic cloves, green pepper, fresh parsley, smoked sausage, tomatoes, zucchini, fresh basil leaves, lemon

Directions:
Cook pasta according to directions on box, drain and set aside.
In a large skillet melt butter and add olive oil.
Add in diced garlic, diced green pepper, and parsley. Cook until garlic is soft.
Add in yellow pepper, smoked sausage. Cook stirring constantly until sausage is warmed through.
Mix in diced tomatoes, zucchini and salt and pepper to taste, toss well to distribute tomato juices throughout. Cover and simmer until zucchini is soft, stirring occasionally.
Finally add in basil and lemon juice. Continue to simmer until basil is wilted and all the vegetables are softened.
Toss with cooked pasta and let set for 5-10 min so that the sauce is semi absorbed by the pasta.
Grandma's Pepper Slaw
Category: salad
By Carol Reese Hardbarger

This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make!  My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.

Ingredients:
1 medium head green cabbage, shredded
2  green bell peppers, diced
salt to taste
1 cup vinegar
1 ½ cups sugar
2 tablespoons celery seed

Directions:
Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl. Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 30 mins
Yields: 2 quarts

Calories: 46.6
Fat: 0.1 g
Carbohydrates: 11.5 g
Sugars: 10.5 g
Dietary fiber: 0.9 g
Protein: 0.5 g
Sodium: 6 mg
Spiked Banana Bread


Ingredients:
flour, sugar, margarine, eggs, bananas, baking powder, salt, vanilla, triple sec, triple sec, sugar

Directions:
Mix together 1/8 cup triple sec and 1/2 cup sugar and set aside.
Preheat oven to 350°F.
Mix together margarine and 1 1/2 cups sugar until creamy.
Beat in eggs and bananas.
Add flour, baking powder, salt and vanilla. Mix well.
While mixer is still mixing, slowly add 1/3 cup of triple sec and 2 tablespoons orange juice.
Mixture will be creamy but not too runny. Pour into two greased 8 inch loaf pans.
Bake for 40 minutes. Then, with loaves still on oven racks paint the bread with the topping. Be sure to cover entire top. Bake five  more minutes.
Allow to cool in pans five minutes before transferring to cooling racks.
"old Bay" Grilled Steak Fries


Ingredients:
dry mustard, paprika, ground black pepper, white pepper, ground nutmeg, ground cloves, ground allspice, ground ginger, crushed red pepper flakes, ground cardamom, potatoes, salt

Directions:
"Combine spices in a bowl.  Place potatoes in a pot of cold water, add salt, and cook until potatoes are tender but firm, about 10 minutes.  Drain, let cool, and cut each potato lengthwise into 8 slices.  Heat grill to high.  Brush potatoes w/ oil, season w/ the spice rub, and grill until golden brown and cooked through, about 3 to 5 minutes."
Broccoli Salad


Ingredients:
broccoli, bacon, American cheese, red onion, Hellmann's mayonnaise, cider vinegar, sugar

Directions:
In a large bowl that can be covered, put first 4 ingredients; set aside.
To make dressing mix last 3 ingredients with a whisk in a medium bowl, then toss over broccoli mix.
Cover and chill until ready to serve.
Pink Cherry Coconut Cake


Ingredients:
instant vanilla pudding, applesauce, eggs, low-fat buttermilk, angel flake coconut, maraschino cherry, powdered sugar, butter, shortening, skim milk, cherry juice, vanilla, pecans, cherries, coconut

Directions:
Beat first six ingredients together for 4 minutes.  Fold in coconut and cherries to cake mixture.
Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
Bake at 350 degrees for 20 minutes or until done.  Test with a toothpick.  Cool in pans 10-15 minutes.  Remove and fully cool.
Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla.  Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.]  Frost in between each cake layer, then finish with the sides and top.
Store in refrigerator until serving time.
Caramelized Onion Dip
Category: appetizers-and-snacks
By Chef Sprocket

You will never use onion soup mix again to make dip.

Ingredients:
1 tablespoon vegetable oil, or as needed
1 large onion, thinly sliced
2 tablespoons butter
2 tablespoons white sugar, or as needed
1 cup sour cream
1 cup plain yogurt
½ cup mayonnaise
salt and ground black pepper to taste

Directions:
Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature. Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.

Prep time: 10 mins
Cook time: 28 mins
Total time: 1 hr 38 mins
Yields: 3 cups

Calories: 159.8
Fat: 14.7 g
Saturated fat: 5.2 g
Carbohydrates: 5.8 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 1.9 g
Cholesterol: 18.2 mg
Sodium: 103.6 mg