xiaoxl/recipe_data huggingface dataset:
Oladi


Ingredients:
active dry yeast, flour, sugar, eggs, salt

Directions:
Mix the milk, yeast and flour in a large bowl with a wooden spoon.
Cover the bowl with plastic wrap and let rise in a warm place until the dough doubles, 30-50 minutes.
When the dough has doubled in size, add the eggs, oil, sugar and salt. Mix until thoroughly incorporated.
Cover and repeat rising time, once again until the dough doubles.
Heat a few Tablespoons of oil in a nonstick skillet on medium heat.
Since the dough is VERY sticky, the dough sticks to the spoon mercilessly and you will have a mess on your hands. Fill a mug with water, and dunk your spoon in the water EVERY time you get more dough. Gently scoop the dough, trying not to deflate it as much as possible. The dough doesn't stick to the spoon and effortlessly slides right off and into the skillet.
Cook, until golden on both sides.
Drain on a paper towel. Enjoy with sour cream, jam, berries, etc. You can also add apples, berries, chocolate chips or nuts to the oladi. Simply add them to the batter when adding, eggs, oil, sugar and salt. They are a great addition to oladi.
One of my favorite variations from my mom are oladi in sweet sour cream. Whisk up sour cream with sugar and vanilla and dunk each pancake in the sour cream. Layer all the oladi in a bowl and the sweet sour cream will seep in to the oladi, making them even more tender and juicy.
Günter Hornburg’s Bienenstich


Ingredients:
heavy whipping cream, sugar, flour, eggs, baking powder, butter, sugar, honey, heavy whipping cream, vanilla extract

Directions:
Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
Add flour, vanilla sugar, and baking powder and mix well.
Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
Topping: Melt the butter in a heavy saucepan over low heat.
Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
Set aside to cool until warm. Mixture will thicken as it cools.
Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don’t have a lot of time.
There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.
Spiced Slow Cooker Applesauce
Category: side-dish
By A.S.G.

This easy and delicious spiced applesauce slow cooks to perfection. My kids and I came up with this recipe one fall weekend. It's a family favorite.

Ingredients:
8  apples - peeled, cored, and thinly sliced
½ cup water
¾ cup packed brown sugar
½ teaspoon pumpkin pie spice

Directions:
Combine the apples and water in a slow cooker; cook on Low for 6 to 8 hours. Stir in the brown sugar and pumpkin pie spice; continue cooking another 30 minutes.

Prep time: 10 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 40 mins
Yields: 8 servings

Calories: 150.5
Fat: 0.2 g
Carbohydrates: 39.4 g
Sugars: 34.4 g
Dietary fiber: 3.3 g
Protein: 0.4 g
Sodium: 7.7 mg
Kansas City Steak Soup


Ingredients:
water, onion, celery, carrots, tomatoes, pepper, msg, butter, flour

Directions:
"Put all ingredients except the butter and flour in crock pot for 6-8 hours on low. One hour before serving mix butter & flour and add to mixture. Cook until thicken."
Healthy Salmon Salad


Ingredients:
olive oil, garlic cloves, lemon juice, Worcestershire sauce, dijon-style mustard, water, pepper, plain fat-free yogurt, boneless salmon fillets, romaine lettuce, red onion, parmesan cheese, cherry tomatoes, pitted ripe olives

Directions:
In a small saucepan heat olive oil over medium-low heat.
Cook and stir garlic in hot oil for 1 minute or until garlic is lightly golden.
Transfer garlic to a blender container.
Add lemon juice, Worcestershire sauce, mustard, water, and pepper.
Cover; blend until combined.
Reserve 2 tablespoons of garlic mixture; set aside.
Add yogurt to remaining garlic mixture in blender.
Cover and blend until smooth.
Chill until serving time.
Thaw salmon, if frozen.
Rinse salmon; pat dry.
Brush the reserved garlic mixture evenly over salmon.
Cover and chill for 30 minutes.
Spray the unheated rack of a broiler pan with nonstick coating.
Place the salmon on the rack.
Broil 4 to 5 inches from heat for 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
Meanwhile, in a large bowl toss romaine, onion, and Parmesan cheese with the chilled yogurt mixture.
Divide romaine mixture among 4 salad plates. Place one salmon fillet on each salad.
Top with tomatoes and, if desired, olives.
Chocolate Chip Cookies!


Ingredients:
margarine, brown sugar, eggs, vanilla, flour, baking soda, salt, nonfat milk, chocolate chips

Directions:
Mix wet ingredients., Mix dry ingredients., Combine wet and dry ingredients., Bake for about 10 minutes at 350°F.
Favourite Beef Stew


Ingredients:
lean beef, light olive oil, butter, onion, flour, bay leaf, fresh thyme, red wine, carrots, potatoes, onions, Italian tomatoes, fresh Italian parsley

Directions:
Pat meat dry with a paper towel.
Heat oil & butter together in a large heavy saucepan.
Add meat & cook, stirring constantly, until browned all over.
Remove from pot, cover & set aside.
To juices remaining in pot, add chopped onion & cook, stirring often, until tender.
Add a little more butter, if necessary.
Stir in flour & cook, stirring, until mixture is golden.
Return meat to pot.
Add next 6 ingredients (if using wine, I recommend adding this first to deglaze] - bring to a boil, stirring up browned bits from the bottom of the pot.
Reduce heat, cover & simmer until the meat is tender- about 1 1/2 to 2 hours.
Add vegetables & continue to simmer until veggies are tender- about 30 minutes.
Taste & adjust seasoning, if necessary.
Sprinkle with parsley.
Scallion Rice


Ingredients:
brown rice, green onions, garlic, lime juice

Directions:
Cook rice according to directions., Add onion, garlic, sesame oil, and lime juice., Mix well., Cover and let sit for 7 minutes., Salt to taste.
MEXICALI SHRIMP KEBABS


Ingredients:
large shrimp, garlic oil, olive oil, salt, cayenne, garlic cloves, chili sauce, lime, pepper

Directions:
Place shrimp in a medium bowl.  Add all ingredients.  Cover and refrigerate 1 to 2 hours. soak wood skewers if using  you'll need about 10-12.
Prepare a hot fire.  Or turn on the Gas Grill 15 minutes or so before you cook . If using
Waynes Method - Remove shrimp from marinade and thread onto skewers.  Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
or.
I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together  http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
go ahead and baste just like  Wayne.
squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
I love this with my Grilled Garlic Bread.
Chocolate Butter


Ingredients:
unsalted butter, salt, vanilla, powdered sugar

Directions:
Combine all ingredients and beat until smooth and well blended., Place in the refrigerator for about 45 minutes, or until firm and cold., You can then form it into 2 sticks or other shapes.
Avocado Smoothie


Ingredients:
avocado, lemon juice, sugar, milk

Directions:
Put everything in blender, and blend until smooth and free of lumps.
Taste the smoothie if you think you need more sugar add it.  It will really depend on the size of the avocado.  This is best eaten right away, because if you store the smoothie in the fridge it will turn a slight brown on top and alter the taste.
How to Make Gyoza Dumplings


Ingredients:
rice vinegar, soy sauce, garlic cloves, ginger, green onion, pork, garlic, napa cabbage, scallions

Directions:
Make sure you chop the cabbage as small as you can (use of food processor if needed]. Then salt it and let it sit for 15 minutes.  Squeeze it in a towel to wring out ALLLLL excess moisture.  This is an arm workout.  As for the ratio of meat to cabbage, technically it's up to you, but we've found that we use about a pound of cabbage for every pound of pork.
Combine ginger, garlic, scallions, cabbage and pork in a bowl using your hands.  Work the ingredients together to help release all of the flavors.
Place about a tsp of your filling into the 'wrapper' and dampen the edges of it with water.  Then use your index finger and thumb to crimp the edged together and seal the gyoza. Honestly, this part is the fun part!  We are definitely not experts at this, but we had a great time laughing at the failed ones and pointing out our favorites.  We are not going to pretend we didn't gather around a few youtube tutorials.  This is a case where you just need to practice. We've included a helpful little video that shows how to wrap the gyoza. Once this is done, place the finished gyoza's on the parchment paper.  If you want to freeze some, use another tray with parchment paper and place the whole thing in the freezer. Let them harden so they maintain their shape and then transfer them into a ziplock bag or container.
For the ones you will be enjoying immediately, heat some vegetable oil in a non stick skillet.  One at medium heat, place the raw gyoza flat side down and crisp them for a few minutes until golder brown. Move them around every so often. Once golden, add about half a cup of water and cover. Turn up the heat to medium/high.  This is the steam step.  The water will boil away and they will be perfectly cooked through. Remove the lid once there's almost no water left and crisp them again. We like ours extra crispy but it's a matter of preference.
The final step is to enjoy with some wine and special friends and let us know how they turned out!
For the sauce, all you have to do is whisk everything together.  You can also just dip it in soy sauce or tamari.  We usually prepare the sauce first so that the flavors have time to really develop.
Nutty Salmon


Ingredients:
butter, lemon juice, salt, pepper, salmon fillets

Directions:
Place the almonds in a small microwave-safe bowl; add butter if desired. Cover and microwave on high for 3-4 minutes or until almonds are browned, stirring twice. Add the lemon juice, salt and pepper.
Place the salmon in an 8-in. square microwave-safe dish; top with almond mixture. Cover and microwave on high for 5-7 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. This recipe was tested in a 1,100-watt microwave.
Garlic Pita Chips


Ingredients:
fresh parsley, olive oil, garlic cloves, kosher salt

Directions:
Preheat oven to 300 degrees.
Lightly coat 2 or 3 baking sheets with nonstick cooking spray.
Cut each pita into 4 wedges, then gently cut or pull each wedge apart, to form a total of 64 triangles.
Combine parsley, egg white, olive oil, garlic and salt in small bowl.
Spoon some of the parsley mixture over rough side of each triangle.
Place triangles, parsley side up, in single layer on baking sheets.
Bake in preheated oven for 15 to 18 minutes or until edges of triangles are toasted and parsley topping is set.
Cool chips on baking sheets on wire racks.
Fig Walnut Wheat Yeast Bread (ABM)


Ingredients:
bread flour, wheat germ, cinnamon, salt, powdered milk, butter, water, water, honey, dried fig, walnuts

Directions:
Place all ingredients in machine in order recommended by manufacturer. (Use raisin/fruit bread cycle if possible, adding fruit and nuts at beep.]
Select medium setting and push start.
Remove at end of baking cycle and cool on a wire rack.
Breton Fish Soup


Ingredients:
leeks, new potato, tomatoes, celery heart, salt, white pepper, thyme, bay leaf, parsley, water

Directions:
Wash the leeks thoroughly, and cut the whites only into 1" rounds.
Peel the potatoes, and cut them into chunks to fit a soup spoon.
Skin the tomatoes, and deseed them.
Dice the celery heart into small pieces.
Put the above ingredients into a soup pan with 1 quart of water.  Add the salt, pepper, thyme, and bay leaf.
Bring to the boil, then simmer for 25 minutes.
Discard the thyme and the bay leaf.
Clean the fish, skin it and fillet it carefully.  Cut into chunks.
Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
Beat the egg yolk with the cream in a bowl.
Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
Keep over very low heat, and stir until the broth thickens somewhat.
Don't boil it!
Scalloped Onions


Ingredients:
boiling onions, butter, milk

Directions:
Boil the onions for about 10-15 minutes; drain.
In a 2 qt casserole, layer half the onions, half the crushed saltines, salt and pepper to taste, and half the butter, cut into chunks and dotted over the top.
Repeat the layers.
Cover with milk, just enough that it comes to the top layer of onions but not over the top of them.
Bake uncovered at 350 degrees for about 20 minutes until browned.
San Remo Seafood Dip


Ingredients:
shrimp, cream cheese, olive oil, flour, salt, garlic, asiago cheese, parmesan cheese, half-and-half, fresh parmesan cheese

Directions:
In a 2 quart sauce pan on med-low temp, heat olive oil and blend in flour.
Add to flour, liquids from seafoods, and stir well.
To sauce, add cubed cream cheese, salt, crushed garlic horseradish, and stir.
until smooth.
Add Asiago and Parmesan cheeses, and stir until smooth.
When cheese is melted and sauce is smooth, add shrimp and crab. Let simmer until heated through.
Add half and half a little at a time, until seafood sauce starts to simmer, and begins to resemble warm pudding.
Let sauce simmer for 12 minutes, stirring frequently, so it will not scorch.
In a shallow baking dish, 9" in diameter, spray and place drained Marinara sauce, and carefully spoon seafood sauce on top.
Sprinkle with freshly shredded Parmesan cheese.
Place in a preheated oven at 325, for 10 minutes.
Dip should not be too browned on top. Keep an eye on it.
Jalapeno Popper Cups II


Ingredients:
green chilies, cheddar cheese, mayonnaise

Directions:
Heat oven to 375°F.
Separate each biscuit into 2 round layers (should have 10 whole biscuits, making 20 rounds after separating].
Press each round into bottom and up sides of 20 ungreased mini muffin cups.
In a small bowl, mix remaining ingredients except jalapeno slices.
Divide cheese mixture between biscuit cups (heaping teaspoon each] and top each with one jalapeno slice.
Bake 13-19 minutes or until edges are golden brown.
Remove from pan to serving platter and let stand 5 minutes. Serve warm.
Cinnamon Bread Delight
Category: bread
By AlaskaMama

This yummy cinnamon bread will have you craving for more! Warm, moist, slightly sticky, with the perfect amount of cinnamon.

Ingredients:
3 cups all-purpose flour
2 cups sugar
1 (5.1 ounce) package instant vanilla pudding mix
½ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 ½ cups milk
½ cup vegetable oil
½ cup applesauce
2  eggs, beaten
1 teaspoon vanilla extract
2 tablespoons cinnamon sugar

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease two 5x9 inch loaf pans. In a large bowl, mix the flour, sugar, pudding mix, baking soda, baking powder, salt, and cinnamon. In a separate bowl, mix the milk, oil, applesauce, eggs, and vanilla. Stir the milk mixture into the flour mixture until smooth. Sprinkle the bottoms of the loaf pans with cinnamon sugar, and divide the batter between the 2 pans. Bake 1 hour in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 24 servings

Calories: 204.3
Fat: 5.5 g
Saturated fat: 1.1 g
Carbohydrates: 36.7 g
Sugars: 22.4 g
Dietary fiber: 0.6 g
Protein: 2.7 g
Cholesterol: 16.7 mg
Sodium: 195.4 mg
Best Ever Chocolate Chip Cookies I
Category: desserts
By Jaylor

This recipe was such a hit when I was at college, my roommates still call and ask for it. You may add more chocolate chips if you really like chocolate!

Ingredients:
3 cups margarine, softened
2 ½ cups white sugar
2 ½ cups packed brown sugar
2 teaspoons vanilla extract
4  eggs
8 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon salt
4 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together margarine, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla. In a separate bowl, mix together flour, baking soda, and salt.  Add to egg mixture, and mix well. Stir in chocolate chips. Instead of just dropping them onto the cookie sheet, I roll the cookies into balls - it makes them all look very uniform and nice! Bake in preheated oven for 12 to15 minutes, or until light brown. Cool on a wire rack.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 7 dozen

Calories: 190.5
Fat: 9.2 g
Saturated fat: 2.6 g
Carbohydrates: 26.6 g
Sugars: 16.8 g
Dietary fiber: 0.8 g
Protein: 1.9 g
Cholesterol: 8.9 mg
Sodium: 169 mg
Mary Alice's Hoagie Dip in a Bread Bowl (Food Network)


Ingredients:
onion, iceberg lettuce, tomatoes, ham, prosciutto, turkey, provolone cheese, mayonnaise, extra virgin olive oil, dried oregano, dried basil, red pepper flakes

Directions:
Chop the onion, pepperoncini, lettuce and tomato into bite-size pieces. Dice the meats and cheese.
Combine the chopped vegetables, meats and cheese in a large bowl. Add the mayonnaise, olive oil, oregano, basil and red pepper flakes and stir until everything is all mixed up and tasty.
Refrigerate until ready to serve.
Carve out the center of the bread loaf to make a bowl (don't cut through the bottom] and cut the scraps into bite-size pieces.
Serve the hoagie dip in the bread bowl, with the extra bread and hoagie rolls to scoop it up. Yummers!
Chilled Corn Soup With Tomatoes, Avocado, and Lime


Ingredients:
corn, white pepper, extra virgin olive oil, leeks, shallots, avocados, cucumber, tomatoes, red onions, limes, smoked salmon, creme fraiche, chives

Directions:
The day/night before serving:.
Use a sharp knife, and strip the corn kernels from the cob.  Put the corn kernels in a bowl for later, and place the stripped cobs in a large stockpot.  Add the sliced white onion to the stockpot, and with just enough water to cover (too much water makes the stock too thin].  Season with salt and pepper, bring the stock to a boil, and then simmer for 35 minutes.  Discard the cobs when finished simmering.
While the stock is simmering, heat the olive oil in a saute' pan over medium heat.  Add the leek and shallot, and cook until tender, 6 to 8 minutes.  Add the corn kernels, season with salt and pepper, about 2 minutes.  Do not overcook, the corn should still taste fresh.  Remove from heat and set aside until the stock finishes cooking.
Add the sauteed vegetables to the corn broth (once cobs removed] and simmer for 5 minutes.
Strain the broth into a bowl and puree' the solids in a blender, adding just enough of the broth to make a thick soup.
Put soup in a bowl, cover, and stick it in the fridge until ready to eat the next day.
Day you're serving:.
Mix the cucumber, tomato, and diced red onion in a bowl with salt, pepper, and lime juice; refrigerate til serving.
Dice the salmon and reserve for serving.
Just before serving:.
Cut the avocado and add to tomato/cucumber/onion mixture.
To serve:.
Distribute salmon evenly among 8 bowls, place a little mound of it in the bottom of the bowl.  Ladle the soup into the bowls.  Add a large spoonful of the chopped tomato/cucumber/avocado/onion mixture to the top of each bowl.  Add a spoonful of creme fraiche, a sprinkle of chives, and serve immediately.
Bushwacker


Ingredients:
rum, vodka, Baileys Irish Cream, Kahlua, amaretto liqueur, nutmeg, maraschino cherry

Directions:
Put everything, except nutmeg, whipped cream and cherries in a blender and use enough ice that when blended will be the consistency of a milkshake.
Blend, pour into glasses, and top with whipped cream, a cherry, and a couple dashes of grated nutmeg.
Enjoy!
But use caution!
They taste like there is no alcohol in them and most people have a tendency to get"bushwacked!"
Haha!
Limoncello Cream Liqueur


Ingredients:
lemons, sugar, half-and-half cream

Directions:
Zest the lemons and remove the white pithe. Place in a large container with the alcohol. Let sit for 1 to 2 weeks.
In a large pot, add the sugar and cream. Heat until the sugar has dissolved, about 5 minutes. Let this mixture cool completely. Add the lemon/alcohol mixture into the pot using a strainer to catch the zest. Pour mixture into 2 bottles. Store in refrigerator for 3-5 days before drinking.
Continue to store in freezer.
Sweet Sweet Mini Sundae


Ingredients:
pineapple ice cream, cherries, banana

Directions:
Slice the banana in half, hot dog-style and then cut it in half, burger style., Place the banana into a cup, and place the scoop of ice cream on top., Spray whipping cream around the ice cream and banana., Drizzle the chocolate syrup on the whipping cream. Top it off with nuts., Add the cherry on top. ENJOY!
Twice Baked Potatoes With Seafood Topping


Ingredients:
baking potatoes, low-fat sour cream, low-fat buttermilk, light cream cheese, 1% low-fat milk, garlic clove, nutmeg, pepper, flour, low-fat mayonnaise, lemon juice, parmesan cheese, green onion, baby shrimp, light cheddar cheese, parmesan cheese

Directions:
POTATOES: Wash potatoes thoroughly, poke with a fork (I use a kebab skewer] and microwave until completely cooked and soft to the touch.
While they are still warm, cut them in half lengthwise then carefully scoop out centres leaving a shell of the skin about 1/4 inch thick.
Place the scooped out centres into a separate bowl and mash potato together with sour cream, buttermilk and salt and pepper.
Stuff the potato shells with the mashed potato and place in a sprayed 8 inch square casserole dish. Set aside. Prepare the topping.
TOPPING: In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
Remove from heat and fold in crab meat and shrimp gently with a rubber spatula.
Cover and allow to cool to room temperature.
Spoon the topping mixture over the stuffed potatoes and sprinkle with cheddar cheese and extra Parmesan cheese.
At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
Pre-heat oven to 350 degrees F.
Bake 20 to 30 minutes until heated through and topping is lightly browned.
Green Chile Chicken


Ingredients:
olive oil, chicken tenderloins, Mexican oregano, ground black pepper, fine sea salt, white wine, green chili sauce, diced tomatoes

Directions:
In a large skillet, medium-high heat, heat the oil; place the chicken "skin side up" and evenly sprinkle with the oregano, black pepper and salt. Brown chicken for 3 minutes.
Turn the tenderloins over, remove the skillet from the heat and add the white wine; this will keep the wine from accidentally catching on fire.  Set back on heat and cook 3 minutes before removing from skillet.
Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.
**.
Basic Green Chile Sauce.
Ingredients:
1 small onion, diced.
1 Tbsp minced garlic.
2 Tbsp canola oil.
6 large green chile peppers; roasted, seeded, peeled and chopped.
1 tsp cumin.
2 cups water.
salt.
Preparation:
In a large sauce pan, heat the oil on medium-high heat; saute' onion until softened; the garlic should be added when you see the onion just beginning to soften. Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally. Puree to desired consistency using a blender or immersion blender; add salt to taste.
Makes 1 and 1/2 cups.