xiaoxl/recipe_data huggingface dataset:
German Twists
Category: world-cuisine
By Eliserae

This rich and tender sour cream and yeast cookie is delicious and so lovely with its many delicate layers and twists. It is a classic and historic recipe for which many variations can be found. This updated version uses all butter and a food processor for wonderful flavor and ease of mixing. The rich yeast dough actually contains no sugar, but the sweetness and the layering results from well sugaring the dough and work surface, while rolling and folding it several times prior to cutting and shaping the cookies.

Ingredients:
1 (.25 ounce) package active dry yeast
¼ cup warm water
3 ½ cups bleached all-purpose flour
1 teaspoon salt
1 cup butter, sliced
¾ cup sour cream
1  large egg
2  large egg yolks
1 teaspoon vanilla extract
1 cup white sugar, or as needed

Directions:
Sprinkle yeast over warm water in a bowl and let activate while you complete remaining steps. Place flour and salt into a food processor and pulse once or twice to combine. Scatter butter slices over flour and process until butter is thoroughly mixed into the flour, about 1 minute. Whisk yeast mixture, sour cream, egg, egg yolks, and vanilla extract together in a bowl; pour mixture into food processor. Pulse several times, just until the dough starts to hold together and clean the sides of the bowl (do not overmix). Remove dough from food processor and divide in half; form each half into a thick disk, wrap in plastic wrap, and refrigerate at least 2 hours. For best texture, refrigerate overnight. Preheat oven to 375 degrees F (190 degrees C). Line several baking sheets with parchment paper. Sprinkle a work surface generously with sugar and roll out one of the dough disks into an 8x16-inch rectangle. Sprinkle dough with a generous amount of sugar. Fold the dough over in thirds, letter-style, and roll out again; fold as before and roll out and fold a third time, sprinkling dough with sugar each time. Finally, roll dough into a 4x14-inch rectangle, about 1/4 inch thick. Repeat process with second dough disk. Cut strips from the short side of the dough rectangles, making them 1/2 to 3/4 inch wide. Place strips onto the parchment-lined baking sheets, twisting and slightly stretching them. If preferred, form into horseshoe shapes. Bake in the preheated oven until lightly golden brown, 12 to 15 minutes. Cookies will puff up a bit to reveal delicate layers. Let cookies cool for about 5 minutes on sheets before transferring to wire cooling racks.

Prep time: 1 hr
Cook time: 15 mins
Total time: 3 hrs 45 mins
Yields: 2 dozen cookies

Calories: 190.5
Fat: 9.9 g
Saturated fat: 6 g
Carbohydrates: 22.8 g
Sugars: 8.4 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 48.3 mg
Sodium: 159.4 mg
Pumpkin Soup in Pumpkin Bowls


Ingredients:
canola oil, onion, celery, all-purpose flour, pumpkin puree, curry powder, ground cinnamon, salt, pepper, Carnation Evaporated Milk, sour cream, chives

Directions:
Heat oil in a 3-quart sacepan over medium heat.  Add onion and celery, cooking and stirring until tender.  Blend in flour, cooking 1 minute more.  Stir in broth.  Add apple juice, pumpkin, curry powder, cinnamon and salt.  Bring to a boil, stirring.  Reduce heat and simmer 15 minutes, stirring occasionally.
Purée in batches in food processor or blender.  Return to saucepan.  Stir in hot evaporated milk and heat through without boiling.  Season to taste with salt and pepper.
Fill either the small pumpkins or the large pumpkin 3/4 full,  Garnish with a dollop of sour cream and a sprinkling of chives.  Cover with lids, if desired.
TIPS:  Cut off the tops of pumpkins, removing all seeds from bottom of "lid" and from the inside, taking care not to puncture the skin.  Slice a very small amount off the bottom of each pumpkin to stabilize them,
MAKE AHEAD:  Soup can be puréed, covered and refrigerated overnight.  To reheat, return to saucepan, heat and stir in hot evaporated milk.
Japanese Style Chicken Wings


Ingredients:
chicken wings, fresh ginger, spring onions, sake, soy sauce, mirin, lemon, salt, steamed rice

Directions:
Wash the chicken wings and wipe dry. Cut off the wing tips. Bend each wing until you can see the joint, then cut through with a sharp knife. Rub each piece with salt.
Mix the grated ginger and most of the spring onions with the sake, soy and mirin. Toss the chicken wings in the marinade until well coated, cover with plastic film and leave for at least 30 minutes.
Heat the grill or a cast-iron griddle. Drain the wings, reserving the marinade, and cook on both sides until half cooked, for around 10 minutes. Coat in the marinade once more, then cook for a further 10 minutes, or until golden and tender (chicken always takes longer to cook than you think], turning once or twice. Scatter with the remaining spring onions and serve with lemon wedges and steamed rice.
basilic tomato and egg


Ingredients:
tomatoes, olive oil, basil, pesto sauce, salt, white pepper, eggs, butter, basil leaves

Directions:
cut the top of the tomato off.
gently squeeze the tomato to remove juice with the seeds, then chop in small pieces.
sauté tomato for a couple of minutes in olive oil and fresh basil (or pesto] add salt and pepper.
add eggs and some butter to the skillet and scramble.
divide egg mixture between 2 plates, garnish with a basil leave.
Martha's Mom's Meatloaf


Ingredients:
ground beef, yellow onion, garlic, celery, carrots, flat leaf parsley, egg, ketchup, dry mustard, coarse salt, fresh ground pepper, brown sugar

Directions:
Heat oven to 375°.
Place bread in the bowl of a food processor fitted with a steel blade; pulse until fine crumbs form.
Transfer to a medium bowl, add ground beef& mix well.
Place onion, garlic, celery, carrots& parsley in the bowl of a food processor fitted with a steel blade; pulse until fine.
Add to meat mixture and, using hands, mix well.
Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly.
Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.
Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
Brush mixture over meatloaf; place in the oven over a baking pan set on the rack below to catch drippings.
Cook until a meat thermometer inserted in the center reads 160°, about 90 minutes.
Check after 60 minutes and if the top is getting too dark, cover with foil, and continue baking.
Tomato & Gorgonzola Soup


Ingredients:
onion, celery, carrot, garlic clove, canned tomatoes, tomato paste, water, fresh basil, granulated sugar, gorgonzola

Directions:
In a heavy pot saute the onion, celery and carrot in the oil until the onion is soft, about 7 minutes.
Stir in the garlic and saute briefly, about 30 seconds.
Add the tomatoes and their juices, tomato paste, water, basil and sugar. Bring to a simmer and cook until carrots are tender.
Remove from the heat, add the gorgonzola, cover and let sit for 3 minutes, stir to blend. Salt and pepper to taste.
Butterscotch Bars


Ingredients:
granulated sugar, brown sugar, butter, margarine, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 350°.
Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes]. Add egg whites and vanilla; beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.
Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
Easy Concord Grape Juice


Ingredients:
concord grapes, sugar

Directions:
In sterilized jar place 2 cups grapes.
Add 1/2 cup sugar.
Fill to top with boiling water.
Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and keep out of drafts(cover with a towel]. Next day remove metal lid-bands, and label with date and contents.
Let juice stand 3 to 4 weeks before using.
Strain juice from grapes and use juice.
Saucy Twist Pork Dish


Ingredients:
corkscrew macaroni, onion, green pepper, butter, ketchup, cheddar cheese, salt, pepper

Directions:
Heat oven to 400 F
Cook pasta as directed on package and drain.
In large skillet, cook and stir onion and green pepper in butter until onion is tender.
Stir in macaroni and remaining ingredients.
Pour into ungreased 1 1/2 quart casserole and cover. Bake 30 minutes.
Roast Beast


Ingredients:
beef roast, garlic cloves, red pepper flakes, rosemary, olive oil, chicken broth, sweet wine, dry white wine, bay leaf, carrots, celery, onion, cornstarch, milk, water

Directions:
rub/massage mix over all meat and put in fridge for overnight/4hours.
let stand on counter for 1or 2 hours before you want to cook (bake close to room temp].
preheat oven to 450.
cover with a lot of Pepper and Salt - thicker the roast add more.
cut up celery/carrots/onions.
toss w salt pepper and oil put in the bottom of pan.
put roast on top of veggies.
pour 1 cup chicken broth, 1 cup red/white wine, 1 or 2 bay leafs.
also have 1 cup of broth ready in case it gets dry on bottom of pan.
bake at 450 for 20-30 mins( good brown color].
turn oven down to 350 - cook until 120 for med rare- 125/130 for med.
remove roast - put on plate cover with foil - let stand at least as long as you cook it.
remove veggies.
add 1 or 2 table spoons of cornstarch - mix w milk/water - add to pan drippings.
put back in heated oven -stir at 5 mins - 10 mins your gravy is done.
Microwave Sliced Baked Potatoes


Ingredients:
potatoes, salt, butter, fresh herbs, dried herbs, cheddar cheese, parmesan cheese

Directions:
Place handle of a spoon or table knife alongside the potato to prevent your knife from slicing all the way.
Place potatoes in a micro-safe dish or pan.
Sprinkle with melted butter and chopped parsley, chives or sage.
Microwave on HIGH power for 10 minutes, rearranging the potatoes after 5 minutes.
Let rest for 5 minutes.
Sprinkle with grated cheddar and parmesan cheese.
Microwave for another 4 to 6 minutes at HIGH power until cheeses are melted and potatoes are soft.
Sprinkle with salt.
Serve potatoes as a side dish or as a main dish with just a salad.
3 Step Fettuccine Alfredo


Ingredients:
fettuccine, butter, parmesan cheese, heavy cream

Directions:
Pour butter over cooked noodles and stir., Add cheese and cream, stir., Let sit 5 minutes to thicken, stir and serve.
Granola


Ingredients:
old fashioned oats, wheat germ, coconut, sunflower seeds, sesame seeds, raw sugar, water, canola oil, honey, blackstrap molasses, salt, cinnamon, vanilla extract

Directions:
Combine first 6 ingredients in a very large bowl., Heat syrup ingredients in a large kettle until sugar dissolves-DO NOT boil., Pour syrup over dry ingredients and stir well to coat., Spread mixture into 5 9x13 pans or cookie sheets with sides., Bake at 300 degrees F for 20-30 minutes, stirring several times., Can bake up to 15 minutes more for crunchier texture., Cool., Can add raisins or other dried fruit at this point., Great for cereal, on yogurt, or baked in a granola bar recipe.
Healthier Huevos Rancheros


Ingredients:
burrito-size flour tortillas, eggs, salsa, cheese

Directions:
Bake the two large tortillas into a bowl shape - about 10 minutes in a 350 degree oven. Watch them carefully so they do not burn on the edges.
Put the refried beans in a microwave safe covered casserole and cook on high for 3-5 minutes.
Spray a non-stick fry pan with cooking spray and fry eggs over easy.
I fry six at once in a large fry pan.
Pre-heat oven to 400 degrees.
Spray a cookie sheet with cooking spray and put the empty baked tortilla bowls on it.
Add 8oz beans to each tortilla bowl and spread evenly on the bottom of the bowls.
Place 2 or 3 fried eggs on top of the beans in each bowl.
Put about 8 oz salsa in each bowl on top of the eggs.
Top each bowl with 1 Cup of the shredded cheese.
Carefully place in 400 degree oven for about 5 minutes to melt the cheese.
watch that the edges do not burn. If cheese does not melt enough turn on the broiler for 1 - 3 minutes.
Garnish with jalapeno slices if desired.
Enjoy.
Brown Raisin Cake (Dutch Quick Bread)


Ingredients:
sugar, coffee, water, raisins, butter, margarine, flour, whole wheat flour, baking soda, baking powder, cinnamon, clove, nutmeg

Directions:
Blend ingredients well., Pour into loaf pan sprayed with cooking spray., Bake at 350° for 1 hour.
Rick's Vegetable Beef Soup


Ingredients:
beef stew meat, carrots, potatoes, frozen corn, onion, bay leaf, diced tomatoes, green beans, water, salt, fresh ground black pepper

Directions:
In a large pot, brown beef in hot oil.
Add bouillon, spices, and water.
Bring to a boil; reduce heat.
Cover and simmer for 1 1/2 hour.
Add remaining ingredients.
Return to boiling; reduce heat.
Cover and simmer 1/2 hour or until  vegetables are done.
Season to taste with salt and black pepper.
Curried Cauliflower Soup
Category: soups-stews-and-chili
By ACARROLL3

A simple, delicious soup for cold winter days.

Ingredients:
1 head cauliflower, cut into florets
1  onion, cut into chunks
3 cloves garlic, halved
5 cups vegetable stock
1 (14 ounce) can coconut milk
1 tablespoon curry paste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the cauliflower, onion, and garlic on a baking sheet, and bake in preheated oven until golden brown, about 30 minutes. Bring vegetable stock, coconut milk, and curry paste to a boil in a large saucepan over high heat. Add the roasted vegetables, then reduce heat to medium-low, cover, and simmer for 15 minutes. Carefully puree the soup in a blender until it has reached your desired consistency, serve, and enjoy!

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 cups

Calories: 130.2
Fat: 10.9 g
Saturated fat: 9.3 g
Carbohydrates: 7.9 g
Sugars: 2.5 g
Dietary fiber: 2.7 g
Protein: 2.9 g
Sodium: 235.5 mg
Border Paella


Ingredients:
olive oil, onion, garlic cloves, salt, chili powder, sweet paprika, oregano, tomatoes, arborio rice, water, green beans, fresh ground pepper, cilantro, parsley, scallion, aged cheddar cheese, parmesan cheese

Directions:
In a large, deep cast iron skillet, heat olive oil and saute onion until translucent.  Add garlic, chile flakes, 1 tsp salt, and saute until the garlic and onions are soft.  Add the remaining salt, spices, herbs, peppers, and tomatoes and simmer, covered for 10 minutes.  Stir in the rice to coat.
Heat the stock, or water, and pour it into the pan.  Cover and reduce the heat to low.  Cook until the rice is tender and most of the liquid has been absorbed, about 30 minutes.
Meanwhile, steam or blanch the beans until tender.  Stir into the cooked paella.  Season with cracked pepper, fresh herbs, and sere garnished with grated cheese and minced scallions.
Green Beans with Hazelnuts and Lemon
Category: side-dish
By Christina

The hazelnuts and lemon zest add a wonderful light touch.  It's a favorite!

Ingredients:
1 ½ pounds fresh green beans, washed and trimmed
2 tablespoons olive oil
1 ½ teaspoons lemon zest
⅓ cup chopped toasted hazelnuts
salt and pepper to taste

Directions:
In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl. Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

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

Calories: 86.5
Fat: 6.4 g
Saturated fat: 0.7 g
Carbohydrates: 6.9 g
Sugars: 1.4 g
Dietary fiber: 3.4 g
Protein: 2.3 g
Sodium: 5.2 mg
Mexican Shrimp Cocktail
Category: appetizers-and-snacks
By Sarah Z

I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Ingredients:
2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1  ripe avocado - peeled, pitted and chopped

Directions:
Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Prep time: 15 mins
Total time: 3 hrs 15 mins
Yields: 6 servings

Calories: 257.8
Fat: 6.7 g
Saturated fat: 1.2 g
Carbohydrates: 15.8 g
Sugars: 6.1 g
Dietary fiber: 3.2 g
Protein: 33.3 g
Cholesterol: 295.1 mg
Sodium: 710.6 mg
My Sicilian Ex-Mother-in-Law's Peperonata
Category: side-dish
By Buckwheat Queen

Camilla's version of a Sicilian "contorno" (meatless side dish) made with bell peppers, onion, garlic, and fresh herbs. It's usually made in large quantities so there will be leftovers to toss with either pasta or rice the next day. It can be made either in the oven or on the stovetop. This is the stovetop version. This is even better the next day!

Ingredients:
3 large red bell peppers, seeded
1 large yellow bell pepper, seeded
2 tablespoons olive oil, or more to taste
1 large red onion, cut into 8 wedges
2 cloves garlic, minced
⅓ cup dry white wine
2 medium ripe plum tomatoes, diced
⅓ cup sliced black and green olives
1 bunch fresh basil, chopped
1 tablespoon chopped fresh oregano
1 small fresh red chile pepper, finely chopped
salt and ground black pepper to taste

Directions:
Cut red and yellow bell peppers into 1-inch pieces. Heat oil in a large, nonstick skillet over medium heat. Add onion and garlic; saute until fragrant, about 3 minutes. Add bell peppers; cook and stir until onion becomes translucent, about 7 more minutes. Stir in wine. Add tomatoes, mix, and bring to a simmer. Cook until tomatoes have begun to soften, about 5 minutes. Stir in olives, basil, and oregano. Simmer, stirring occasionally, until bell peppers have softened, about 5 minutes more. Add chile pepper and season with salt and pepper. Serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 171.7
Fat: 8.8 g
Saturated fat: 1.2 g
Carbohydrates: 18 g
Sugars: 9.1 g
Dietary fiber: 4.7 g
Protein: 3.4 g
Sodium: 115.1 mg
Unleavened Bread for Passover


Ingredients:
whole wheat flour, white flour, water, honey, salt

Directions:
Roll out to 1/8 inch thick., Place on greased cookie sheet., Score into about 1 inch squares., Cut into 4 x 5 rectangles., Bake at 400 degrees about 15 minutes., In the first minutes of baking, prick bubbles that may form.
Peanut Butter Chicken with Chile


Ingredients:
skinless chicken, olive oil, onions, garlic, ground coriander, red pepper flakes, tomato sauce

Directions:
Preheat oven to 400 degrees.
Arrange chicken in an oven proof baking dish.
In frying pan, fry onion and garlic in hot oil until limp.
Add other ingredients and stir until well blended, pour over chicken, cover and bake for about 30 minutes.
Remove cover and bake an additional 20 minutes or until chicken is done.
Serve over brown rice.
Nikki's Mac-N-Cheese Pizza


Ingredients:
warm water, flour, olive oil, sugar, salt, elbow macaroni, butter

Directions:
To make the dough:  In a bowl, dissolve yeast in warm water.
In a mixing bowl, combine flour, oil, salt and sugar.
Add in yeast water and mix together, making a ball.
Knead by hand 5-10 minutes, until when you press your thumb down the indention stays. (You could also use your hand/stand mixer if it has a kneading attachment for about 2-3 minutes or you could use your bread machine].
Rub small amount of olive oil around dough, to keep it from sticking, and place in a large bowl, covering with saran wrap.
Place in a warm area to rise atleast 30 minutes.
While the dough is rising, cook macaroni in boiling salted water until al dente.
Drain and return to pan.
Add in 1/3 jar of sauce and butter, stir.
Set to the side.
Preheat oven to 400°F.
Roll out dough to fit either your pizza stone or out on a baking sheet, pinching up edges to make the crust.
With a spoon, add a very thin layer of sauce on the dough and put in the oven to bake for 15 minutes or until dough is almost fully cooked.
Remove from oven and add cooked macaroni; cover with more cheese sauce.
Place back in the oven and continue to cook for an additional 10 minutes or until dough is fully cooked.
Enjoy!
Hoisin Noodles With Beef and Broccoli


Ingredients:
broccoli florets, hoisin sauce, lime, cornstarch, red bell pepper, onion, fresh ginger

Directions:
Bring a large pot of water to a boil.  Add the broccoli and cook until crisp-tender, 2 minutes.  Remove with a slotted spoon to a plate.  Return the water to a boil and cook the noodles according to package directions.
Meanwhile, cut the steak in half lengthwise.  Cut crosswise into 1/4 inch slices.  Mix the hoisin sauce, lime juice, chili-garlic paste, and cornstarch in a small bowl until smooth.
Spray a large non-stick skillet (or wok] with nonstick spray and set over a medium-high heat.  Add one-third of the beef and cook, stirring constantly, just until browned, 1-2 minutes.  Transfer to a plate and repeat with the remaining beef.
Add the bell pepper and onion to the skillet.  Reduce the heat and cook, stirring constantly, until crisp-tender, 5 minutes.   Add the ginger and cook, stirring constantly, until fragrant, 1 minute.  Add the hoisin sauce mixture and cook, stirring frequently, until the sauce simmers, 1 minute.  Add the beef and broccoli, cook, stirring frequently until heated through, 2 minutes.
Drain the noodles.  Rinse under cold water until cool and drain.  Transfer 1 1/2 cups of the beef mixture and 2 cups of the noodles into separate containers and let cool.  Cover and refrigerate up to 3 days for later use.  Add the remaining 2 cups of noodles to the skillet and cook until heated through, 1 minute.
Caldo De Res (A Mexican Beef -Vegetable Soup)


Ingredients:
beef shank, onion, salt, pepper, stewed tomatoes, corn, baking potatoes, chayotes, carrots, cilantro, water, cabbage, limes, lemon, corn tortilla

Directions:
Chop the beef shank into large chunks, keeping some attached to the bone.
Sauté the beef chunks with the chopped onions, salt, and pepper.
After the beef is browned, add the beef stock and the stewed tomatoes.
Bring the mixture to a boil, then simmer just below the boiling point for about one hour, until the beef is “spoon tender”.
Wash the vegetables thoroughly, then cut each ear of corn and each potato into quarters.
Cut equivalent chunks of carrots and chayote (if zucchini is used, keep pieces bigger as they will cook faster than chayote].
Add the vegetables to the soup.
Chop ¼ cup of cilantro and add it to the mixture, then add water to cover the vegetables and bring the mixture to a boil.
Reduce the heat to medium and simmer for 20 minutes.
Cut the cabbage into ½ and then into thirds, leaving the stem of the cabbage intact.
Wedge the cabbage chunks into the mixture and simmer for 10 more minutes.
Serve, making sure each bowl contains chunks of all the vegetables.
Garnish with a squeeze of lemon or lime. Serve with heated tortillas.
Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste.