xiaoxl/recipe_data huggingface dataset:
Kim's Garlic Breadsticks
Category: bread
By Kimbers

These are great breadsticks to make. They taste great and are easy to make. If you are an Olive Garden® lover, then you will LOVE these.

Ingredients:
2 ¼ teaspoons active dry yeast
2 tablespoons white sugar
¼ cup warm water
4 ¼ cups all-purpose flour
1 ¼ cups warm water
2 tablespoons butter, softened
1 tablespoon salt
3 tablespoons melted butter
¼ teaspoon garlic powder
½ teaspoon kosher salt

Directions:
Dissolve yeast and sugar in 1/4 cup warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 15 minutes. Add flour, 1 1/4 cup warm water, 2 tablespoons softened butter, and 1 tablespoon salt; knead until dough is well mixed and soft, about 3 minutes. Roll dough into a 2-foot log. Cut into 16 equal pieces, about 1 1/2 inches wide. Knead each piece and shape into a 6-inch breadstick. Arrange breadsticks on a baking sheet; let rise for about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Mix 3 tablespoons melted butter and garlic powder together in a bowl; brush onto breadsticks. Bake breadsticks in the preheated oven until golden brown, about 15 minutes. Immediately brush with remaining melted butter mixture; sprinkle with 1/2 teaspoon kosher salt.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 50 mins
Yields: 16 breadsticks

Calories: 160.5
Fat: 4 g
Saturated fat: 2.3 g
Carbohydrates: 27.1 g
Sugars: 1.7 g
Dietary fiber: 1 g
Protein: 3.7 g
Cholesterol: 9.5 mg
Sodium: 523.2 mg
Strawberry Pineapple Banana Smoothie


Ingredients:
fresh pineapple, fresh strawberries, banana

Directions:
Combine all ingredients in blender and mix until smooth., Increase or decrease ice until desired consistency.
Loaded Baked Potato Dip


Ingredients:
bacon, sour cream, sharp cheddar cheese, fresh chives, bacon, fresh chives, cracked pepper

Directions:
Microwave bacon according to package directions until crisp;.
drain on paper towels.
Cool 10 minutes; crumble.
Stir together bacon and next 4 ingredients.
Cover and chill 1 to 24 hours before serving.
Garnish, if desired.
Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.
Christmas Lefse
Category: bread
By heartymncook

This is a Norwegian-style lefse, that our family makes together every Christmas Eve morning.  The potato dough is refrigerated overnight to make the lefse more tender.  Delicious spread with butter and either white sugar or brown sugar!

Ingredients:
5 pounds potatoes, peeled
1 tablespoon salt
3 tablespoons butter, melted
1 cup whipping cream, or as needed
1 cup all-purpose flour, or as needed

Directions:
Place potatoes and salt into a pot and fill with enough water to cover. Bring to a boil and cook until potatoes can be easily pierced with a fork. Drain and transfer to a large bowl. Measure in the butter and cream and mash until completely smooth. Cover and refrigerate overnight. Use your hands to shape the potato mixture into four even logs about 6 inches long. Cut each log into 4 or 5 pieces. Using just enough flour to keep the dough from sticking, roll out each portion as thinly as possible. Flip the dough over frequently and add more flour as needed. Adding too much flour can make the lefse tough so be careful. Heat a lefse grill or griddle over medium heat. Cook one at a time until the lefse are golden brown with darker brown bubbles on each side, flipping over once. Use a flat lefse turner if you have one. Stack finished lefse on a plate or tray and cover with a tea towel to keep them from drying out. Once the lefse are completely cool, wrap in plastic to keep it moist.

Prep time: 20 mins
Cook time: 15 mins
Total time: 8 hrs 35 mins
Yields: 12 lefse

Calories: 277.5
Fat: 10.5 g
Saturated fat: 6.5 g
Carbohydrates: 41.6 g
Sugars: 1.5 g
Dietary fiber: 4.4 g
Protein: 5.3 g
Cholesterol: 34.8 mg
Sodium: 620.9 mg
Elegant Vanilla Bean Banana Custard With Pastry


Ingredients:
white flour, whole wheat flour, salt, ground flax seeds, butter flavor shortening, cold water, cornstarch, sugar, salt, vanilla beans, vanilla extract, milk

Directions:
Make the pastry by sifting the flours and salt together in a mixing bowl.  Add in the seeds, and husks.
Cut-in half of the shortening with a fork or pastry blender until you have pea-sized pieces. Cut-in the remaining half.
Add in the water, just a tablespoon at a time, and gently mix until blended. Don't over mix, but do get it nice and moist.
Roll the dough out onto a floured surface or floured pastry mat. Cut into strips, place on a baking sheet and bake at 415 / 200 for about 10 minutes or until just starting to turn golden.
Meanwhile start the pudding.
In a small bowl, mix the egg yolks up with a fork and set to the side.
In a medium saucepan mix the cornstarch, salt. Slice the vanilla bean lengthwise, and add it and the milk and begin heating over medium heat, stirring constantly.
Once the mixture reaches a boil, let it boil for one minute.
Then slowly add at least half of the mixture to yolks while whisking, being careful not to scramble the eggs. Carefully add it back into the pot and boil for one minute longer. At this point, if you didn't use a vanilla bean add in the vanilla extract.
Allow pudding to cool for a few minutes, stirring so as not to get pudding skin.  Add the bananas in and serve warm or refrigerate if you prefer to serve cold.
Serve with the strips of pastry crisscrossed at the back and top with whipped cream.
New Year Gluecks-Schweinchen


Ingredients:
milk, sugar, sugar, egg, vanilla, salt, butter, flour

Directions:
Mix warm milk with yeast and sugar and let stand for 10 minutes.
Add other sugar, egg, vanilla, salt, melted butter, and flour and knead for 5 minutes.
Let dough rest for 20 minutes.
Preheat oven to 375 F.
Divide dough into 8 pieces.
Divide each piece again and form two equal oval pieces out of one half of the dough.  If you want to fill it, you can put filling on one oval, brush water around the outside edge with your finger and put other oval on top to seal. for filling we have used; red bean paste, chocolate, nutella, cheese, ham.  The traditional filling consists of marzipan and ground hazel nuts mixed together.  Just use your imagination.
Take the other half of the piece and divide it again.  Use half as a piece for making an oval snout, you can punch out the nostrils with a straw.  the other piece is formed into two triangular ears.  All these pieces are glued on with water.  You can add chocolate chip or raisin eyes, or put them on later.
Brush pigs with beaten egg yolk.
Bake pigs on parchment lined pan for 15 minutes.
Eat warm or at room temperature.
Sweet & Spicy Curry Veg


Ingredients:
zucchini, carrots, garlic cloves, fresh ginger, coriander powder, fenugreek seeds, chili powder, paprika, turmeric, sea salt, raw cashews, water, cumin seed, water, amchoor powder, sugar, spinach

Directions:
Begin by slicing up the veg and setting them aside.
Next, form a paste by combining the garlic, ginger, coriander, fenugreek, chili, paprika, turmeric, salt, cashews and water.  If doing this the old fashioned way, I'd grate the ginger and just use the juice and fine pulp, not the woody bits.  I find something like a "Magic Bullet" works perfectly for this.
Next add the oil to a pan, heat over medium/medium-high.  Once hot, add in the whole cumin seeds - they will sizzle and begin to pop.  Add in the paste next, watch out because it does splatter a bit.  Stir well, let the paste cook for a few minutes, watching it doesn't burn.
Add in the veg, followed by the other 1/4 cup of water.  Stir well, cover loosely and leave to simmer for about 12-15 minutes.  Stir now and again because it is prone to sticking.
Once the carrots are cooked through, add in the mango powder followed by the sugar.  you may need to add some extra water to keep the gravy at the right consistency.  Adjust the sugar and salt to your tastes.  Add in the torn spinach/greens, let them cook for just a few minutes and you're ready to serve.
Sheila's Pecan Pie


Ingredients:
eggs, light corn syrup, light brown sugar, butter, salt, pecan halves, vanilla

Directions:
In mixing bowl, slightly beat eggs.  Stir in corn syrup, brown sugar, butter, and salt.  Add pecan halves and vanilla to mixture.  Pour into prepared pie shell.
Bake on a preheated cookie sheet at 375 degrees until center is sent when gently shaken, about 30-35 minutes.  Cool.
Grilled Corn With Spicy Chili Butter


Ingredients:
butter, garlic cloves, chili powder, ground cumin, paprika, cayenne, corn

Directions:
Melt butter in small pan over medium heat.  When melted, add garlic, chili powder, cumin, paprika, and cayenne and cook about 1 minute.  Set aside.
Prepare the corn by removing all but the innermost layer of the husk.  The kernels should be covered but visible through the layer.  Use scissors to snip off the silk ends.
Grill the corn over medium-hot fire, turning corn every 2 minutes until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the kernels, about 8-10 minutes.
Transfer the corn to a platter.  Remove and discard charred husk and silk.  Using brush, brush each ear with butter mixture.
Caramel Popcorn
Category: desserts
By BS4U2C

Great caramel popcorn for any holiday or occasion.  If you like chewy popcorn, bake less.

Ingredients:
1 cup butter
2 cups brown sugar
½ cup corn syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
5 quarts popped popcorn

Directions:
Preheat oven to 250 degrees  F (95 degrees C).  Place popcorn in a very large bowl. In a medium saucepan over medium heat, melt butter.  Stir in brown sugar, corn syrup and salt.  Bring to a boil, stirring constantly.  Boil without stirring 4 minutes.  Remove from heat and stir in soda and vanilla.  Pour in a thin stream over popcorn, stirring to coat. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour.  Remove from oven and let cool completely before breaking into pieces.

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

Calories: 252.5
Fat: 14 g
Saturated fat: 6.6 g
Carbohydrates: 32.8 g
Sugars: 23.6 g
Dietary fiber: 0.9 g
Protein: 0.9 g
Cholesterol: 24.4 mg
Sodium: 340 mg
Autumn Pumpkin-Raspberry Bundt® Cake
Category: fruits-and-vegetables
By lizzy3366

This is a recipe I entered in the Great Pumpkin Bake-Off in Newcastle, OK at T.G. Farms on October 30, 2010. I won first prize in the Breads, Cookies, and Cakes category and the Grand Prize overall. I've always wanted to enter a baking contest, and it was fun. The only criteria was the recipe had to have pumpkin in it. I researched it and didn't find another recipe like it. I hope you and your family enjoy it! Decorate with fall foliage as desired.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup fresh raspberries, divided
2 cups white sugar
1 ½ cups vegetable oil
1 (8 ounce) container sour cream
1 cup canned pumpkin
2 teaspoons vanilla extract
4  eggs
1 cup chopped walnuts
1 ¾ cups confectioners' sugar
1 (3 ounce) package cream cheese
1 drop red food coloring, or as desired
1 drop yellow food coloring, or as desired
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12x8-inch fluted tube pan (such as Bundt®). Sift flour, baking soda, salt, and cinnamon together in a large bowl and set aside. Cut 3/4 cup raspberries in half and leave remaining 1/4 cup whole. Set aside. Combine sugar and oil in a large bowl; mix well. Blend sour cream, pumpkin, and vanilla extract into the mixture using an electric mixer. Beat in eggs one at a time. Beat in flour mixture gradually until combined. Stir in walnuts. Fold in halved raspberries. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from the oven and let cool completely, about 30 minutes. Beat confectioners' sugar, cream cheese, red food coloring, and yellow food coloring together in a large bowl until smooth. Fold in whipped topping. Frost cooled cake and decorate with reserved whole raspberries.

Prep time: 30 mins
Cook time: 55 mins
Total time: 1 hr 55 mins
Yields: 1 tube cake

Calories: 670.3
Fat: 40.2 g
Saturated fat: 11.6 g
Carbohydrates: 73.2 g
Sugars: 49.1 g
Dietary fiber: 2.6 g
Protein: 7.3 g
Cholesterol: 67 mg
Sodium: 439.6 mg
Super Tasty White Sauce


Ingredients:
butter, plain flour, milk, paprika

Directions:
Place the butter in a preheated suacepan and melt the butter down (on low heat].
Once the butter is melted down add the plain flour.
Stir well and cook the mixture of butter and plain flour which should go a bit lumpy and dry at this stage.
Very important that you cook this well (2-4 minutes].
Remove from heat and slowly, very slowly add the milk and stir in.
The sauce should now be getting smooth.
If it is lumpy you have been adding the milk to fast.
Keep adding the milk until the desired thickness is achieved.
Add the paprika for a bit of extra kick.
Any other herbs or things like lemons can be added for a bit of extra taste.
This sauce is used in my fish and white sauce and my tuna mornay recipes as well so look for them.
Amazing Cinnamon Apple Rice Stuffed Chicken Gfcf


Ingredients:
long-grain rice, roasting chickens, salt, butter, margarine, cinnamon, black pepper, lemon juice, raisins, granny smith apple

Directions:
Wash the chicken in cold water, and clean the inside cavity out too.  Then pat dry and rub with 1 tsp of salt. Then move chicken to greased baking dish/roasting pan.
In a skillet, heat 1 tbsp oil over medium heat. Add the uncooked rice, cinnamon, orange peel, 1 tsp salt and pepper.  Stir fry for 2 minutes.
Add chicken stock, cover and simmer over low heat for 20 minutes. Please make sure your to cover the rice, it needs to be cooked prior to stuffing into the chicken.
Preheat oven to 400 degrees.
Add the raisins, orange cranberries, lemon juice and chopped apples.  Mix together and then remove from heat.
Stuff the chicken with the rice stuffing mixture.  Preferred method:  Melt 2 tbsp butter and pour over stuffed chicken.  Rub melted butter over all areas of the chicken.  (If making the casein free version use margarine instead of the butter.].
Cover with foil or baking lid.  Roast for 1 1/2 hours till tender.
Coleslaw


Ingredients:
mayonnaise, milk, cider vinegar, Dijon mustard, celery seed, salt, black pepper, cabbage, red bell pepper, carrot, onion

Directions:
Using a whisk, mix together mayo, milk, vinegar, mustard, and celery seed.
Season to taste with salt and pepper.
Toss cabbage, bell pepper, carrot and onion together in a bowl, and mix together with dressing.
Cover and refrigerate several hours before serving.
Tomato Feta Salad


Ingredients:
tomatoes, red onion, sliced ripe olives, olive oil, red wine vinegar, dried oregano

Directions:
On a serving platter, layer tomatoes and onion.
Top with feta cheese and olives.
In a jar with a tight fitting lid, combine the oil, vinegar and oregano; shake well.
Drizzle over salad.
Serve with a slotted spoon.
Blueberry Buttermilk Pie


Ingredients:
sugar, flour, butter, margarine, eggs, buttermilk, vanilla, blueberries, flour

Directions:
Preheat over to 350'.
Combine sugar and flour in large mixing bowl, set aside.
Melt butter or margarine and mix into sugar/flour.
Add eggs one at a time fully incorporating each one into the mixture.
Mix in the buttermilk and vanilla, set aside.
Dust the berries with 1/4 cup flour.
Sprinkle 1 cup of dusted berries in each pie crust.
Pour even amounts of the filling over the berries in the pie crusts,  The berries will come to the top of the filling.  Gently push them down into the filling with a wooden spoon.
Place each pie on a cookie sheet and put in the oven for 25 minutes.  Rotate the pies and bake for another 25 minutes or until the filling is golden brown and set in the center.  Remove from oven and cool on rack.  The pies may be kept in the refrigerator until serving time.  Remove from the refrigerator for an hour before serving.
You may substitute different fruit or leave fruit out for a traditional buttermilk pie.
Chocolate Squares


Ingredients:
"eggs"

Directions:
Preheat oven to 350 degrees.
In a bowl, mix together cake mix, eggs and oil. Mixture will be stiff. Spread the mixture evenly into a greased 9 x 13-inch pan.
Bake 13 - 16 minutes until the brownies reach the desired consistency.
Winter Mexican Hot Chocolate


Ingredients:
milk, white sugar, ground cinnamon, eggs, vanilla extract

Directions:
In a large saucepan combine 1 cup of the milk, the sugar, chocolate, and cinnamon.
Cook and stir over medium-low heat until chocolate is melted.
Gradually stir in remaining milk.
Cook and stir until milk is hot.
Do not boil.
Gradually and slowly stir 1 cup of the hot milk mixture into eggs, then transfer entire mixture to saucepan.
Cook and stir for 2 minutes over low heat.
Remove from heat and stir in vanilla.
Stir quickly until very frothy.
Pour hot chocolate into mugs and dollop with whipped cream.
Fresh Asparagus Risotto


Ingredients:
fresh asparagus, onion, butter, rice, chicken broth, parmesan cheese, fresh parsley, ground black pepper

Directions:
Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes]. Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute.
Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction.
Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot.
Serves 4.
Total cooking time: about 45 minutes to an hour.
The Ultimate Creamy Chicken Carbonara


Ingredients:
spaghetti, bacon, onion, garlic clove, parmesan cheese

Directions:
Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in a a skillet, stirring frequently, until crisp.
Remove bacon from pan with slotted spoon and drain.
Drain fat from skillet, reserving 1 tablespoon in the pan.
Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender.
Stir in spaghetti, chicken, cheese and whipping cream.
Cook, stirring occasionally, until heated through.
Toss with bacon.
Chicken Tacos With Pineapple Pico De Gallo


Ingredients:
fresh pineapple, mango, fresh cilantro, red onion, lime juice, salt, ground cumin, tortillas

Directions:
For pico de gallo, in a small bowl, combine the pineapple, mango, cilantro, onion, lime juice, and 1/4 teaspoon salt, and set aside.
In a large nonstick skillet, coated with cooking spray, cook and stir the chicken, cumin, seasoning blend, and the remaining salt, until heated through.
Spoon 1/4 cup onto each tortilla, and fold in sides.
Serve with pico de gallo.
Enchiladas Verdes
Category: world-cuisine
By gem

I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!

Ingredients:
2 cloves garlic
3  serrano peppers
2 ¼ pounds small green tomatillos, husks removed
1 cup vegetable oil for frying
9  corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
½  store-bought rotisserie chicken, meat removed and shredded
¼ head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese

Directions:
Cover a large griddle with aluminum foil and preheat to medium-high. Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool. Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb. Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick. Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 9 enchiladas

Calories: 304.1
Fat: 20.9 g
Saturated fat: 10.3 g
Carbohydrates: 20.8 g
Sugars: 6 g
Dietary fiber: 4.2 g
Protein: 11.6 g
Cholesterol: 69.6 mg
Sodium: 222.3 mg
Sweet and Spicy Oven-Baked Drumsticks


Ingredients:
olive oil, chicken drumsticks, all-purpose flour, icing sugar, salt, chili powder, dried oregano, dried basil, garlic powder, garlic granules, ground cumin, ground ginger, ground pepper

Directions:
Preheat oven to 440°F (225C].
Pour enough olive oil into a foil-lined 9 X 13-inch baking pan to just coat bottom.
Mix flour, icing sugar, chili powder, salt, oregano, basil, garlic powder, cumin, ginger and ground pepper in a heavy-duty plastic bag; shake chicken pieces in the bag, a few at a time, until evenly coated. Give chicken a sharp rap against the side of bag when removing to shake off excess coating.
Place the drumsticks in the olive oil; bake 30 minutes. Turn drumsticks and bake 15 minutes more until pieces are fork-tender.
Enjoy!
Paleo Coconut Rosemary Bread


Ingredients:
eggs, banana, coconut oil, baking soda, salt, dried rosemary

Directions:
Preheat oven to 350 degrees.
Combine all ingredients, except coconut flour, in blender.  Blend to smooth.
Add coconut flour and blend.
Spread batter into a parchment paper lined pan.  (8in pie pan or square pan].
Sprinkle more dried onions on top.
Bake for 30 mins until browned.
Cut into 4ths & slice through to make 2 sandwich slices per quarter!
Yum!
Stuffed Portabella Mushrooms


Ingredients:
portabella mushrooms, olive oil, garlic cloves, feta cheese, lemon pepper, fresh basil

Directions:
Remove stems from mushrooms and gently scrape away gills from underside.
Combine garlic and olive oil.
Brush on caps and set aside for 30 minutes.
Combine cheese, lemon pepper and basil and set aside.
Grill over medium heat top side of mushrooms up for about 5 minutes on warming rack of grill.
Turn mushrooms over and fill with cheese mixture.
Cover and grill about 5 minutes or until cheese is warmed through.
Serve whole.
Cool Creamy Coffee Delight


Ingredients:
vanilla ice cream, milk, instant coffee granules, sugar

Directions:
In a blender combine ice cream, milk, instant coffee and ice cubes; blend until smooth.
Add in sugar if desired and blend again for a few seconds.
Pour into tall chilled frosted glasses or mugs and top with whipped cream.