xiaoxl/recipe_data huggingface dataset:
Swedish Cream Cheese Crepes
Category: breakfast-and-brunch
By Mike

I call these Swedish crepes because I use a Swedish pancake instead of a regular crepe. My entire family loves these. I have to make a huge batch every time I make these. These also refrigerate very well for 2 to 3 days. Sprinkle crepes with powdered sugar before topping with berries, if you wish.

Ingredients:
3 cups milk
1 cup all-purpose flour
2  eggs
2 tablespoons melted butter
2 tablespoons white sugar
½ teaspoon salt
1 (16 ounce) package cottage cheese
1 (8 ounce) package cream cheese
1 cup confectioners sugar, or more to taste
2 teaspoons vanilla extract
1 ½ cups blueberries
2 cups water, or as needed
½ cup white sugar, or more to taste
3 tablespoons cornstarch, or as needed
1 ½ tablespoons cold water, or as needed
¼ teaspoon butter, or more as needed

Directions:
Mix milk, flour, eggs, melted butter, 2 tablespoons white sugar, and salt together in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick. Mix cottage cheese, cream cheese, confectioner's sugar, and vanilla extract together until well blended; the filling will not be smooth. Place blueberries in a saucepan and cover with water. Add 1/2 cup sugar and cook over medium-high heat until mixture starts to boil. Reduce heat a bit; simmer for 3 to 5 minutes to allow berries to release juice. Add more sugar if desired; simmer for 3 to 5 minutes more. Mix cornstarch with cold water in a bowl until dissolved. Remove berry mixture from heat and slowly pour in cornstarch mixture. Stir constantly until thickened. Melt 1/4 teaspoon butter in a skillet over medium heat. Pour batter into the skillet to make an 8-inch pancake. Cook until lightly browned, 2 to 3 minutes. Flip and brown the other side, about 1 minute more. Transfer to a plate to cool slightly. Add filling to the center of the pancake, roll up, and transfer to another plate. Top with berries. Repeat cooking, filling, and topping with the remaining batter.

Prep time: 30 mins
Cook time: 14 mins
Total time: 8 hrs 44 mins
Yields: 15 crepes

Calories: 242.1
Fat: 9.9 g
Saturated fat: 6 g
Carbohydrates: 30.2 g
Sugars: 20.5 g
Dietary fiber: 0.6 g
Protein: 8.3 g
Cholesterol: 53.9 mg
Sodium: 285 mg
High Voltage Chocolate Orange Dessert (no Flour)


Ingredients:
dark chocolate, soymilk, unsalted margarine, vanilla extract, Cointreau liqueur, eggs, sugar, confectioners' sugar

Directions:
Preheat the oven to 350 degrees.
Lightly grease a deep 8- or 9-inch round cake pan.
In the top of a double boiler set over simmering water, melt the chocolate with the soy milk and margarine.
Do not allow this to boil.
(I usually do this step in the microwave at 70% power so as not to burn the chocolate].
Set aside to cool.
Stir in the vanilla and Cointreau.
In a mixing bowl, combine egg yolks and sugar.
Beat very well.
In a separate mixing bowl, whip egg whites until peaks form and they are foamy.
Fold the egg whites into the egg yolk and sugar mixture.
Stir in the chocolate mixture and finely chopped almonds.
Pour the mixture into the prepared cake pan.
Bake for about 45 minutes.
Allow the cake to cool completely.
Sprinkle with confectioner's sugar.
Favorite Fish Tacos


Ingredients:
corn tortillas, red onion, fresh cilantro, cabbage, lemons, lime, salsa

Directions:
Season fish filets and place on foil, sprayed with cooking spray placed on broiler pan. I usually use a chili powder and cumin.
Place 6 inches from fire in broiler approx 3 to 4 minutes. You only need to broil one side!
In the mean time,  on an oiled griddle lightly fry corn tortillas (placing 2 together] so actually out of 4 sides you are only grilling 2 of the sides.
I usually keep fresh salsa on hand  (tomatoes, jalapeños, garlic, onion, cilantro and a couple of squeezes of lemon juice].
Assemble -- tacos -- tortillas, fish, cabbage, onion, cilantro and salsa!
Lava Flow


Ingredients:
light rum, fresh strawberries, banana, coconut cream

Directions:
Blend the 2 rums and the strawberries in a blender to form a smooth paste.
Pour this mixture into a tall (Collins or Hurricane] glass. Rinse the blender.
Blend the banana, the coconut cream, and the pineapple juice in blender with crushed ice until smooth.
Pour this mixture into the glass with the rums very slowly.
Garnish with a pineapple wedge.
Slow-Cooked Oriental Chicken


Ingredients:
broiler-fryer chickens, soy sauce, brown sugar, water, garlic clove, ground ginger

Directions:
In a large skillet over medium heat, brown the chicken in the oil in both sides.  Transfer to the slow cooker.
Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over the chicken.
Cover and cook on high for 1 hour.  Reduce heat to low and cook 4 to 5 hours longer or until the meat juices are clear.
Remove chicken to a serving platter and sprinkle with almonds.  Spoon the juices over the chicken or thicken the juices if desired.
Tzipi's Egyptian Ground Fish Rolls


Ingredients:
garlic, matzo meal, eggs, ground cumin, kosher salt, cayenne, tomato sauce, water, olive oil, fresh lemon juice

Directions:
In a food processor, puree the fish, garlic, matza meal, eggs, cumin, salt and cayenne until the mixture is smooth.
Chill, covered, for 1 hour or until cold.
Form scant 1/4 cup measures of the mixture into 16 slightly flattened logs, transferring them as they are formed to a sheet of wax paper.
In a large skillet, heat the vegetable oil till hot but not smoking.
Fry the fish rolls in batches, turning once, until golden.
Drain on paper towels.
The fish rolls may be made 1 day in advance and kept covered and chilled.
In a clean skillet, heat tomato sauce, water, olive oil, lemon juice, salt and pepper to taste over moderate heat until heated through.
Add the rolls.
Simmer, covered, for 10 minutes.
Remove the skillet from the heat and let fish rolls cool in sauce.
Serve chilled or at room temperature.
Air Fryer Peri Peri Fries
Category: side-dish
By Bren

While not a true Peri Peri, as there's no bird-eye chiles, it's what my family have named these. I generally serve these with Peri Peri Chicken, hence the name. I hope that you enjoy them as much as we do.

Ingredients:
2 pounds russet potatoes
¼ teaspoon smoked paprika
¼ teaspoon chile powder
¼ teaspoon garlic granules
⅛ teaspoon ground white pepper
½ teaspoon salt
2 tablespoons grapeseed oil

Directions:
Peel and cut potatoes into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer onto a clean kitchen towel and dry. Preheat the air fryer to 350 degrees F (180 degrees C) for 5 minutes. Mix paprika, chile powder, garlic. white pepper, and salt together in a small bowl. Place the potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket. Air fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air fry until golden brown, 12 to 15 more minutes. Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt, if necessary. Serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 236.8
Fat: 7.1 g
Saturated fat: 0.7 g
Carbohydrates: 40 g
Sugars: 1.8 g
Dietary fiber: 5.2 g
Protein: 4.7 g
Sodium: 304.4 mg
Salt and Pepper Spare Ribs
Category: meat-and-poultry
By Chef John

They say that whoever makes the most delicious thing with the fewest number of ingredients wins, which was the idea that inspired these. The recipe reminded me just how delicious pork ribs are when we don't try to do too much to them. Plus, this has to be the easiest method I've ever shared for doing ribs.

Ingredients:
4 teaspoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1 teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons Dijon mustard
2 tablespoons white vinegar
1 rack St. Louis-style pork spare ribs

Directions:
Mix salt, black pepper, white pepper, cayenne, and garlic powder together in a small bowl. Set spice rub aside. Stir Dijon mustard and vinegar together in a small bowl. Place ribs on a foil-lined baking sheet. Turn the ribs over so that the meat side is down. Use the tip of a small, sharp knife to make some very shallow slashes every few inches through the membrane that covers the ribs. Poke the knife 3 or 4 times between each rib bone, about 1/4 inch deep. Brush about 1/2 of the Dijon mustard mixture on top. Sprinkle with about 40% of the spice rub. Turn the rack over and brush on the rest of the mustard and vinegar mixture. Sprinkle on the rest of the rub, reserving 1 or 2 teaspoons in case you want to use it to season the cooked ribs later. Refrigerate the ribs, uncovered, 4 to 12 hours before baking. Preheat the oven to 300 degrees F (150 degrees C). Remove ribs from the refrigerator. Cook in the center of the preheated oven for 1 1/2 hours. Remove from the oven and baste with the pan drippings. Continue to cook until very tender and the tip of a knife slides in very easily, about 1 1/2 hours more. Remove from the oven, baste again, and let ribs rest for 15 minutes before cutting and serving.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 7 hrs 25 mins
Yields: 8 servings

Calories: 400.1
Fat: 30.2 g
Saturated fat: 11.1 g
Carbohydrates: 1.2 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 29.1 g
Cholesterol: 120.2 mg
Sodium: 1084.1 mg
Pineapple Zucchini Muffins
Category: bread
By FROSTH

These are deliciously moist muffins that that'll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn't very long! My entire family just loves them!

Ingredients:
4 ½ cups all-purpose flour
2 ½ cups white sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ teaspoons salt
2 cups vegetable oil
6  eggs
3 cups shredded zucchini
1 (20 ounce) can crushed pineapple, drained
3 teaspoons vanilla extract

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 dozen

Calories: 181.7
Fat: 9.8 g
Saturated fat: 1.6 g
Carbohydrates: 21.7 g
Sugars: 12.3 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 23.3 mg
Sodium: 177 mg
Habanero Grilled Chicken on a Bed of Pasta


Ingredients:
boneless skinless chicken breasts, chopped tomatoes, olive oil, garlic clove, onion, habanero pepper, fresh thyme, lime, juice of

Directions:
Heat 1 tsp of oil. Rub chicken with lime juice, salt and pepper and cook until skin is brown. Remove chicken from pan.
Add remaining oil to the same pan and cook onions, garlic, thyme and chile for 2 minutes.
Add tomatoes and simmer for 2 minutes.
Add chicken breasts and simmer until chicken is throughly cooked.  If sauce gets too thick, add a little water.
Adjust salt to taste. Serve whole chicken breast with sauce on a bed of cooked pasta.
Brandy Snaps


Ingredients:
butter, caster sugar, golden syrup, lemon juice, brandy, plain flour, ground ginger, heavy cream

Directions:
Heat the butter, sugar, syrup, lemon juice and brandy gently together in a saucepan until the brandy melts and the butter melts and the sugar has dissolved.  Remove the pan from the heat, mix in the flour and ginger and leave to cool.
Preheat the oven to 190ºC, line 2 baking trays with non-stick baking paper and place 6 teaspoons of the mixture, placed well apert on each.  Bake for 8-10 minutes, or until lightly browned.  To ensure enough time to roll the brandy snaps, put one tray into the oven 5 minutes before the other.
Remove the brandy snaps from the oven and cool on the baking tray for a few seconds, then lift the biscuits off with a palette knife and roll around wooden spoon handles.  If they become too hard to roll, pop them back in the oven for a few seconds.  When firm, remove from the spoon handles and cool on a wire rack.  Repeat with the remaining mixture.
To fill the brandy snaps, spoon the cream into a piping bag fitted with a small star nozzle and pipe into each end of the biscuits.
Serve as soon as they are filled.
Chinese Chicken Lollipops/ Drums of Heaven


Ingredients:
chicken wings, eggs, green chilies, black pepper, garam masala, chili sauce, soya sauce, Worcestershire sauce, all-purpose flour, ginger paste, garlic paste, water, salt

Directions:
Cook the lollipops in salted water for 5 minutes.
Take them out of the water dry them thoroughly.
Saute in just the worcestershire sauce for another 5 minutes. Till they are completely dry.
Mix the rest of the ingredients to make a thick batter as for pancakes. Dip each lollipop into this batter and deep fry.
Variation: The other option is to bake (a low cholestrol option] these after sauteing them in the worcestershire sauce
Minus the eggs and the flour from the rest of the ingredients so that it forms a sauce rather than batter.
Bake or grill at 180C till they are cooked and browned.
Serve with Schezwan sauce.
Taco Pizza


Ingredients:
salsa, light sour cream, mozzarella cheese, lean ground beef, black olives, lettuce, diced tomato

Directions:
Mix salsa and sour cream, spread mixture over pizza crust., Layer half cheese, ground beef, rest of cheese, olives., Bake at 400 for 15 minutes, or until cheese is bubbly., Serve pizza with lettuce and tomato "salad" on top.
Casserole  of Sauerkraut  and Wieners With Caraway  Biscuits


Ingredients:
flour, caraway seeds, salt, baking powder, shortening, egg, milk, onion, applesauce, sauerkraut

Directions:
mix all ingredients  for casserole
cover.
bake for 30 minutes at 425 degrees
meanwhile in bowl.
sift dry ingredients
cut in shortening
add seeds.
mix.
add wet ingredients
knead lightly
pat out to 1/2 inch thick
cut biscuits
place on greased  baking sheet.
last 12 minutes  put in oven they placed biscuits on top of casserole ,but i hate soggy bottom  biscuits ,so do what you want.
Brazilian Chicken Cutlets With Raw Tropical Sauce


Ingredients:
garlic cloves, salt, fresh ground black pepper, lemon, juice and zest of, fresh parsley, boneless skinless chicken breasts, mango, plum tomatoes, red onion, cilantro, lime, juice of, all-purpose flour, eggs, parmigiano-reggiano cheese, nutmeg, extra virgin olive oil

Directions:
Preheat oven to 250ºF.
Make a paste for the cutlets by placing the garlic into a bowl with a small pinch of salt.
Using a spoon, mash the salt and garlic together into a paste.
Add in the lemon juice, parsley, hot sauce and some freshly ground black pepper, and reserve.
Flatten the chicken breasts into cutlets by butterflying each piece.
Open each breast up and pound them out by placing them into a large zipper bag one at a time with a small amount of water.
Seal the bag, squeezing out as much air as you can.
Pound the chicken with a small, cast iron skillet until it's evenly thin.
As you finish each breast, place them into another large plastic zipper bag or mixing bowl.
Once all the breasts are pounded out, add the garlic paste to the zipper bag or bowl and toss the chicken around to coat it evenly.
Marinate for about 10 minutes.
While the chicken is marinating, prepare the raw sauce by combining the mango, plum tomatoes, red onion, cilantro, lime juice, some salt and freshly ground black pepper in a medium mixing bowl.
Toss everything to combine and set aside until you're ready to serve.
When the chicken is done marinating, set up three pans on the counter.
In one pan add the flour.
In the second pan, beat the eggs with a couple teaspoons of water.
In the third pan, combine the breadcrumbs, grated Parmigiano-Reggiano, nutmeg and lemon zest.
Bread the cutlets by first tossing them in the flour, then dipping them in the beaten egg, then coating them in the breadcrumb mixture, pressing on each breast lightly to make sure everything sticks.
Reserve the coated breasts on a plate.
Place a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons.
Once hot, cook the cutlets in batches until golden brown on each side and cooked through, 4-5 minutes per side, adding more oil to the pan as needed between batches.
As each cutlet finishes cooking, transfer them to a baking sheet and keep warm in the oven while the others finish.
Serve the cutlets with the raw sauce over top.
Black Macarons


Ingredients:
icing sugar, sugar, water, egg, butter, vanilla extract

Directions:
For the macarons:
In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth. The texture will be similar to almond paste. Add the food coloring and continue processing until the color is all blended inches You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside.
In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F.
Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth.
Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form.
For the butter cream:
Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes.
Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes. Add the butter and continue beating until smooth. Add the vanilla. Put aside.
Preheat the oven to 275 degrees F. Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking.
Remove the macarons from the oven and transfer parchment to a cooling rack. Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling.
Quick Chicken Mushroom and Broccoli Stir-Fry


Ingredients:
broccoli, onion, fresh garlic clove, chicken broth, chicken breasts, soya sauce, salt, pepper

Directions:
Heat oil in wok over medium-low heat.
Cook chicken till golden brown.
Add onion and garlic, continue to cook till onions carmelized. Stir frequently.
Add mushrooms, broccoli, salt, pepper, chicken broth, and soya.
cover, and continue to cook till vegetables tender.  NOTE: Tastier if broth left over, so do not overcook, cook on lower temperature.
Serve with a side of rice if you'd like.
Awsome!
Chicken Lyonnaise


Ingredients:
all-purpose flour, fresh thyme, salt, pepper, boneless chicken breasts, egg, onions, garlic clove, white wine, tomato paste, granulated sugar

Directions:
In a plastic bag, shake together the flour, 1 tablespoon thyme (1/2 teaspoon if using dried], salt and pepper.
One at a time, dip chicken breasts into the egg, and then shake in flour mixture.
In a large deep skillet, heat 2 tablespoons of the vegetable oil over medium-high heat.
Place chicken in pan, skin side down.
Cook, turning once, for 10 minutes or until golden brown.
Remove from skillet and place chicken in 225°F oven to keep warm.
Reduce heat to medium; add remaining oil to skillet.
Stir in onions, garlic and remaining thyme.
Cook, stirring often, for 5 minutes or until onions are translucent.
Increase heat to medium-high and continue to cook onions, stirring often, for 5 more minutes or until golden brown.
Add wine to pan.
Cook, stirring to scrape up any brown bits, for about 1 minute or until reduced by half.
Stir in stock, tomato paste and sugar.
Boil for 2 minutes or until mixture begins to thicken.
Return chicken to pan, turning to coat.
Cook for 5 minutes or until juices from chicken run clear.
*To make cutlets, cut chicken breast into 2-3  pieces of approximately equal size.  Cover with plastic wrap and gently pound to even 1/2-inch thickness.  Cutlets cook more evenly and are more tender than a whole breast piece.
Fresh Yeast Bread
Category: bread
By ANNAXENA

Pre-slice and freeze these loaves. Then simply defrost, heat and rub butter over top for a 'fresh out of the oven' taste.

Ingredients:
2 (0.6 ounce) cakes compressed fresh yeast
1 cup warm water (110 degrees F/45 degrees C)
4 cups hot water
¾ cup white sugar
1 tablespoon salt
½ cup shortening
15 cups bread flour

Directions:
In a small bowl, dissolve yeast in warm water. Let stand 10 minutes. In a very large bowl, combine hot water, white sugar, salt and shortening. Stir to dissolve shortening; let cool to lukewarm. Add the yeast mixture and 6 cups of flour; beat well. Stir in the remaining flour, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes. Lightly oil two large bowls Divide the dough in half and place each half in a bowl; turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough, form into rounds and let rise again until doubled, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into six lightly greased 9x5 inch loaf pans. Cover the loaves and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 35 to 40 minutes, until loaves are golden brown and bottoms sound hollow when tapped.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 20 mins
Yields: 6 - 9x5 inch loaves

Calories: 124.2
Fat: 1.9 g
Saturated fat: 0.4 g
Carbohydrates: 22.9 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 3.5 g
Sodium: 97.6 mg
1 Minute Cake


Ingredients:
flour, sugar, sugar, baking powder, cocoa powder, salt, milk, vanilla extract

Directions:
Mix all dry ingredients. Add milk, vanilla extract and oil and until well blended. Spray a 10 to 12 ounce microwave-safe cup with cooking spray. Pour the batter into the cup.
Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done.
Microwave?!?! I can see some eyes rolling!
Don't worry. As long as you don't overcook, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise.
It's not a fancy cake but when you eat it warm with whipped cream, ice cream or a chocolate glaze, it tastes pretty good. It's great for when you're craving for something sweet but don't want the temptation of an entire cake in your house. Plus, it's super fast to make.
This recipe is pretty versatile.
-You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc.
-You can add chocolate chips, dollops of jam, mini candy bar, peanut butter cup, shredded coconut etc.
-If you don't like chocolate and want to make a white cake, you can omit the cocoa and add an extra tsp of flour (to make up for some of the lost dry measurement], and candied ginger, various spices, citrus extracts or anything you like.
-You can substitute the milk with different liquids.