xiaoxl/recipe_data huggingface dataset:
Dog Biscuits II
Category: everyday-cooking
By Joan

Although my dog died three years ago he loved these and I still make them for neighbors dogs.  Bacon grease or meat drippings can be used in place of shortening, and any type of cooked meat may be used in place of pork.

Ingredients:
2 ½ cups sifted whole wheat flour
½ cup dry milk powder
1 cube beef bouillon, crumbled
½ teaspoon salt
1 cup cooked ground pork
1 cup grated carrot
6 tablespoons shortening
1  egg
½ cup cold water

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly oil two cookie sheets. In a medium bowl, stir together the whole wheat flour, milk powder, beef bouillon, and salt. Add the ground pork, carrot, shortening and egg; mix in to the flour mixture while gradually adding water to form a stiff ball of dough. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes using cookie cutters, and reroll scraps until no dough is left. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 25 to 30 minutes in the preheated oven, or until the bottoms of the cookies are browned. Allow cookies to set for a few minutes on the cookie sheet before removing to wire racks to cool completely.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 3 dozen dog treats

Calories: 75.8
Fat: 4.1 g
Saturated fat: 1.3 g
Carbohydrates: 7 g
Sugars: 0.9 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 7.6 mg
Sodium: 70.1 mg
Salad Lyonnaise


Ingredients:
mesclun, baguette, garlic clove, extra virgin olive oil, red onion, red wine vinegar, Dijon mustard, white vinegar, egg, bacon

Directions:
Heat 2--3 Tablespoons olive oil and garlic clove until hot.
Fry baguette slices making crouton and drain on paper towels.  Pour off the oil, discarding garlic, and save oil for another use, like frying crouton for future salads, if desired.  Wipe skillet clean with a paper towel.
Fry bacon in skillet until crisp and drain on paper towel.
You can either drain off the bacon grease and saute onion slices in remaining olive oil.  Or you can saute onion in the bacon grease.  Either way, let the browned bits from bacon remain in your skillet and saute onion until softened.
Meanwhile heat water to simmering in a medium sized saucepan.  Water should only be simmering, not boiling.  Add a touch of salt and some white vinegar.  The vinegar helps the eggs hold their shape in the simmering water.
Break eggs into a saucer, one at a time, and gently slide into simmering water.  Allow to simmer until desired doneness and whites are set.   For an oozing yolk, it takes just under 3 minutes.
Using a slotted spoon, remove eggs from simmering water and drain on paper towels.
While eggs are draining, complete making the dressing.  Add the red wine vinegar and Dijon mustard to the warmed onions and combine well, scraping up any browned bits on the bottom of the skillet.  Add salt and pepper to taste.  (Salt is essential for the dressing].
Stir in crouton, then add in the lettuce to wilt ever so slightly.
Serve up in a large bowl, topping with crumbled bacon and poached eggs.
Gluten-Free Gingerbread Cake


Ingredients:
dark brown sugar, butter, unsulphured molasses, baking soda, salt, ginger powder, ground cinnamon, ground nutmeg, ground cloves, buttermilk, 2% low-fat milk, egg

Directions:
In a mixing bowl, cream the softened butter and the brown sugar, together. Once it is lighter and both ingredients are fully incorporated into one another, set aside.
Add the remaining ingredients and slowly mix to combine. You should get a sticky, thick batter.
Pour into two oiled-and-floured (with gluten-free flour] 9" baking pans.
Place into a heated 350 degree (Fahrenheit] oven for about an hour. Test the cakes with toothpicks starting around 45 minutes. When the toothpicks can be inserted into the center of a cake and removed with no sticky residue on the pick, it is done.
De-pan and turn out to cool.
Serve with whipped cream.
German Lemon Cake
Category: world-cuisine
By MISS ALIX

This loaf cake is known in Germany as 'Zitronenkuchen', a dense pound cake with a lemon glaze all over the top and soaked into the cake itself.

Ingredients:
1 ⅛ cups butter, softened
1 ¼ cups white sugar
5  eggs
3 tablespoons rum  (Optional)
1 cup all-purpose flour
1 cup cornstarch
⅓ cup lemon juice
1 cup confectioners' sugar

Directions:
Preheat the oven to 350 degrees (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, mixing well after each one. Stir in the rum, then mix in the flour and cornstarch. Pour into the prepared loaf pan. Bake for 1 hour and 15 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool for at least 10 minutes before removing from the pan. While the cake is baking, mix together the lemon juice and confectioners' sugar. When the cake comes out of the oven, poke with a long fork or knitting needle all over. Pour the glaze over the top,and let it soak in. Cut into slices to serve.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 12 servings

Calories: 391.9
Fat: 19.4 g
Saturated fat: 11.6 g
Carbohydrates: 49.7 g
Sugars: 31.4 g
Dietary fiber: 0.4 g
Protein: 3.9 g
Cholesterol: 123.3 mg
Sodium: 153.1 mg
Bite Sized Brownies


Ingredients:
brown sugar, butter, vanilla, egg, flour

Directions:
Melt sugar, butter, and chocolate until just melted.
Cool 1 minute.
Blend in vanilla and egg.
Gradually fold in flour. Pour mixture into greased mini muffin tins lined with or without paper liners.
Bake at 350 degrees for 10- 12 minutes.
While still warm, place one chocolate on each.
You could also use those chocolate advent calender pieces for the chocolates.
Broccoli Salad


Ingredients:
head of broccoli, red onion, white raisins, celery, sunflower seeds, mayonnaise, cider vinegar, sugar

Directions:
Mix all SALAD ingredients together in a medium size bowl., Mix all DRESSING ingredients together in a smaller bowl., Pour the DRESSING mixture over SALAD mixture., Toss well.
Linguine with Shrimp and Sun-Dried Tomatoes


Ingredients:
sun-dried tomatoes, boiling water, medium shrimp, large shrimp, green onion, dry white wine, fresh lemon juice, capers, olive oil, ground black pepper, pitted black olives, garlic, linguine, parmesan cheese

Directions:
Thinly slice sun-dried tomatoes and place in small bowl.
Pour boiling water over tomatoes and let stand for 30 minutes and then drain well.
Spray a large non-stick skillet with cooking spray and heat over med-high heat until hot.
Add shrimp and green onions; saute 5 minutes or until shrimp are almost done.
Add the remaining ingredients from wine to garlic.
Cook 1 minute or until throughly heated.
Remove from heat and toss in cooked linguine.
Mix well.
Sprinkle each serving with Parmesan cheese.
Shrimp, Tomato, and Olive Cocktail


Ingredients:
olive oil, medium shrimp, fresh lime juice, lime zest, serrano chili, garlic clove, plum tomato, fresh cilantro, lime wedge

Directions:
Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
Add shrimp; sprinkle with salt and pepper.
Sauté shrimp until just opaque in center, about 3 minutes.
Transfer shrimp to large bowl.
Add lime juice and lime peel to skillet, using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl.
Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes.
Add tomatoes, olives, and cilantro.
Cover and refrigerate at least 1 hour and up to 2 hours.
Divide cocktail mixture among Martini glasses; garnish with lime wedges.
Pizza Sticks


Ingredients:
parmesan cheese, garlic powder

Directions:
Separate and unroll breadsticks.
Place 3 pepperoni slices in single layer over one half of each breadstick.
Fold remaining half of breadstick over top; seal end and twist.
Place on ungreased cookie sheet.
Combine cheese, italian seasoning and garlic powder.
Sprinkle evenly over each breadstick.
Bake in preheated 350 degree oven for 15-20 minutes or until golden brown.
Serve with pizza sauce.
Strawberry Shortcake Cupcakes


Ingredients:
all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, vanilla extract, sour cream, strawberry, granulated sugar, lemon juice, heavy cream, confectioners' sugar, vanilla extract

Directions:
Cupcakes: Heat oven to 350 degrees F.
Line 12 standard muffin cups with paper liners.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In large bowl with mixer on medium, beat butter and sugar until light and creamy.
Beat in eggs, 1 at a time, then vanilla.
With mixer on low, alternately beat in flour mixture and sour cream until combined.
Continue to beat on medium until batter is thick and smooth.
Spoon batter into a Ziploc bag.
Snip a 1/2 inch corner from the bag and fill the liners slightly less than two-thirds full.
Bake 24-26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean.
Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
Topping: Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
In a large bowl, beat cream, confectioners' sugar and vanilla until soft peaks form.
Use a skewer to poke several holes into the top of each cupcake.
Spoon some syrup from bowl over top, allowing it to absorb into cupcakes.
Top with sliced berries and a dollop of cream.
Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
Cranberry-Apple Pie


Ingredients:
sugar, all-purpose flour, tart apples, fresh cranberries, frozen cranberries, margarine, butter

Directions:
Heat oven to 425º.
Prepare pastry.
Mix sugar and flour.
Arrange half of the apples in pastry-lined pie plate.
Top with cranberries.
Sprinkle sugar mixture over cranberries.
Top with remaining apples.
Dot with margarine.
Cover with top crust that has slits cut in it; seal and flute.
Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown and juice beings to bubble through slits in crust.
Serve warm with ice cream if desired.
Poor Man's Purim Cake


Ingredients:
sugar, unsalted butter, eggs, milk, all-purpose flour, baking powder, lemon rind, confectioners' sugar

Directions:
Place the sugar and the butter together in a food processor with the steel blade and process until creamed.
Add the eggs and the milk, pulsing after each addition. Then add the flour, baking powder, and the lemon rind, pulsing until a smooth mass is formed.
Place the dough in a greased and floured 9- by 9-inch square baking pan. Pat down and bake in a preheated 350°F oven for 30 minutes. When cool enough to handle, turn out on a rack.
Sprinkle with confectioners’ sugar, slice, and serve.
Lime Curd


Ingredients:
limes, lime zest, sugar, butter, eggs

Directions:
Beat eggs thoroughly.
Strain through wire strainer, into a bowl, and set aside.
Shred, very finely, 1/3 cup zest from limes.
Squeeze the juice from limes to make 1-2/3 cups liquid.
Put sugar and butter in upper part of double boiler, set over simmering water.
Stir together until butter is melted.
Add lime juice, zest, and eggs to butter mixture.
Cook, stirring frequently until white foam is absorbed from the surface, and mixture thickens to consistency of a light custard (approx. 15 minutes].
Spoon hot curd into warm jars, cool slightly, and seal with lid.
Refrigerate.
Share with friends.
Black Bean and Rice Stew


Ingredients:
green pepper, garlic clove, oregano, cumin, beef broth, dried black beans, brown rice, red onion

Directions:
In saucepan combine green pepper, garlic, oregano and cumin with 1/4 cup beef broth.
Simmer 10 minutes; stir in black beans and rice and more broth if needed. Serve in a bowl with slice of raw onion.
NOTE: Cooking time does not include the preparation of the black beans.
Smothered Hamburger Steaks & Onions


Ingredients:
ground beef, salt, pepper, water, onions

Directions:
"Mix ground beef, salt, pepper, bread crumbs, and water together. Shape into 4 patties. Brown on one side, turn, add onion and brown lightly. Add gravy, cover and simmer about 35 minutes."
Jeffs Alaskan Meatloaf


Ingredients:
hamburger, bell pepper, cream cheese with chives, barbecue sauce

Directions:
Finely chop bell pepper and onion. (may also add chopped jalapeno’s for spice].
In a large bowl thoroughly mix chopped onion, bell pepper and burger.
Lay out two strips of wax paper out on a table or counter.
Place half of burger mix on wax paper and spread out until it’s ¼ “ thick and cut into a large rectangle.
Set scrap meat aside for later use. Next spread the cream cheese liberally over the entire meatloaf. (Cream cheese will be easier to spread if it sits out of refrigeration for about 20 minute You can also add additional fresh chives at this point ].
Grab one end of the wax paper and roll the meatloaf into a giant roll and use excess scrap meat to cap ends. Repeat the process for the second roll. Place in baking dish and cover. Bake at 350 degrees for one hour.  After 45 minutes in the oven, pull the meatloaf out and drain all excess grease and liberally cover with BBQ sauce. Place back in the oven uncovered and finish baking for 15 minute Once finished let meat loaf sit for 10 min cut and serve.
Note, I have additional photo's I can share for better visualization of the entire process. If you would like them feel free to contact me.
Easy White Chili
Category: soups-stews-and-chili
By Nancie Thompson

A very tasty, somewhat spicy, variation of chili that uses chicken. I like to serve it with sweet corn bread.

Ingredients:
2 tablespoons olive oil
2  onions, chopped
4 cloves garlic, minced
4  cooked, boneless chicken breast half, chopped
3 (14.5 ounce) cans chicken broth
2 (4 ounce) cans canned green chile peppers, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ½ teaspoons cayenne pepper
5 (14.5 ounce) cans great Northern beans, undrained
1 cup shredded Monterey Jack cheese

Directions:
Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano and cayenne pepper and bring to a boil. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 520.7
Fat: 13.9 g
Saturated fat: 4.9 g
Carbohydrates: 59.2 g
Sugars: 2.6 g
Dietary fiber: 13.6 g
Protein: 41.1 g
Cholesterol: 53.8 mg
Sodium: 935 mg
Tuscany Chicken and Orzo With Bean Dressing


Ingredients:
chicken breasts, chicken pieces, white wine, garlic cloves, bay leaf, rosemary sprig, orzo pasta, chicken broth, zucchini, tomatoes, cannellini beans, chicken broth

Directions:
Mix chicken through Italian seasoning in a dish and let marinate overnight. Dice the zucchini and tomato, then mix them together.  Store these in the refrigerator overnight too.
Preheat oven to 350.
Heat a fry pan on the stove top on high till hot, then turn the heat down to medium high.  Remove chicken from marinade (but keep the liquid], salt and pepper both sides of the meat and sear the chicken in the fry pan till brown, about 3 minutes per side.
Place the browned chicken on a greased baking sheet (which has a rim to catch the chicken juices].
Mix the orzo, diced zucchini, diced tomato, and 1.75 cups chicken broth in a casserole, (I use a loaf pan]. Cover tightly with foil.
Place the chicken and the orzo in the oven.  Bake for 25 minutes (if using chicken pieces, bake for 30 minutes however the orzo will only needs 30 minutes].
Now back to the chicken marinade.  Use the marinade to deglaze the fry pan.  Drain and rinse the bean several times (to remove the salt].
Add the beans, 2 tbs spaghetti sauce and 1 cup of broth to the marinade in the fry pan, and simmer till reduced by one third.  When the sauce is reduced, remove the bay leaf and rosemary stem.
When the chicken and orzo are cooked; its time to plate the food.  Spread the orzo on your best Tuscan style-severing platter, then the chicken, and finish by pouring the bean sauce over the whole dish!
Chocolate Puddino
Category: uncategorized
By Chef John

Perfect for Valentine's Day, this rich and delicious chocolate pudding is made with a classic Italian method that they call "budino." The pudding has a glorious texture--firm enough to stay on the spoon and hold its shape, but at the same time, soft, smooth, and silky. It's a perfect balance between intense chocolate flavor, with just the right amount of sweetness, topped with a soft whipped cream topping that elevates it to a whole new level of amazingness!

Ingredients:
8 ounces dark chocolate chips
1 pinch salt
1 pinch cayenne pepper
6 large eggs
⅓ cup white sugar
1 cup whole milk
1 ¼ cups heavy cream
¼ teaspoon vanilla extract
1 tablespoon unsalted butter
¼ cup heavy cream, or to taste
⅛ teaspoon vanilla extract, or to taste
2 tablespoons shaved dark chocolate, or to taste

Directions:
Combine chocolate chips, salt, and cayenne in a heat-proof measuring cup; set aside. Separate eggs by cracking one egg into your hand over a bowl. Open your fingers slightly and gently jiggle your hand until the egg white falls into the bowl below. Transfer the yolk to a skillet. Repeat with remaining eggs. Reserve egg whites for another use. Add sugar, milk, and cream to egg yolks. Whisk thoroughly, breaking egg yolks first, until well combined. Place skillet on the stove over medium or medium-low heat. Cook, stirring constantly with a silicone spoon, until very hot and thick enough to coat the back of the spoon, about 5 minutes. An instant-read thermometer should read at least 175 degrees F (79 degrees C). Remove from the heat. Set a fine sieve over the bowl of reserved chocolate. Strain the custard sauce into the chocolate and let sit for 2 minutes. Whisk until chocolate has melted and custard sauce is smooth and shiny, about 2 minutes. Add vanilla and butter; stir until butter has melted, about 1 minute. Pour warm custard sauce into 6 serving glasses. Tilt each glass and rotate it around so the warm chocolate coats another 1/2 inch of the glass. Cover with plastic and place in the refrigerator until completely chilled, at least 3 to 4 hours. Combine cream and vanilla extract for topping in a metal bowl and whisk until thickened; make sure no peaks form. Spoon cream into the glasses, then tilt and twirl to coat the sides a bit. Garnish with shaved chocolate and serve.

Yields: 6 servings

Calories: 561.3
Fat: 41.7 g
Saturated fat: 24.9 g
Carbohydrates: 42.7 g
Sugars: 28.1 g
Dietary fiber: 2.8 g
Protein: 9.1 g
Cholesterol: 276.9 mg
Sodium: 137.8 mg
Fail Proof Oven Baked Salmon


Ingredients:
salmon fillet, olive oil, dill weed, mayonnaise, dried dill weed

Directions:
DO NOT PRE-HEAT YOUR OVEN. This is the trick.
Lightly spray a cookie sheet with cooking spray. Or line pan with tin foil.
Place Salmon fillet skin side down on pan.
Drizzle with Olive Oil, and season with the salt, pepper, and dill weed. All seasonings are to your liking.
Place salmon in a cold oven, set oven to 400 degrees F; bake salmon 25 minutes.
You should have perfectly cooked salmon.
For Tartar Sauce:
Combine all ingredients in a small bowl. Chill until ready to use.
Tangy Lemon Chicken


Ingredients:
lemons, roasting chicken, salt, pepper, olive oil, garlic cloves, parsley, thyme, rosemary, yellow onion, fennel, red onions

Directions:
Heat oven to 450 degrees Fahrenheit.
Juice 1 lemon and quarter remaining lemon.
Season chicken with salt and pepper.
In bowl, combine olive oil, garlic, herbs, and 2 tbsp lemon juice.
Spread ½ this mixture under skin of chicken.
Place lemon and yellow onion quarters in cavity of chicken; tie legs together with chicken twine.
Spread remaining lemon mixture evenly over chicken.
Place fennel wedges and red onion wedges in roasting pan and place chicken on top on vegetables.
Roast 15 minutes.
Reduce oven to 350 degrees Fahrenheit.
Roast for 1 hour 15 minutes to 1 hour 30 minutes or until thermometer inserted in chicken thigh, not touching bone, reads 170 degrees Fahrenheit.
Let sit for 10 minutes before slicing.
Balsamic Onion and Cheese Picks


Ingredients:
olive oil, Fontina cheese

Directions:
Preheat oven to 375 degrees F.
Blanch onions in boiling, salted water for 30 seconds; drain.
Slice off the root end and"peel" the onions by pressing them slightly between your fingers.
Whisk together oil, vinegar, salt and pepper.
Put onions in roasting pan, cover with oil mixture and toss to coat well.
Bake until tender (about 25 minutes].
Remove from oven and let cool in pan.
Taste and adjust seasoning.
To serve place 2 onions on cocoktail skewer with cheese cube.
March Madness Casserole


Ingredients:
bacon, cream cheese, sun-dried tomato, alfredo sauce, Tabasco sauce, green onion, smoked gouda cheese, artichoke bottoms, eggs, ground cumin, all-purpose flour, canola oil

Directions:
Preheat oven to 375 deg.
Slice the bacon into ¾ inch pieces and place them on a baking sheet that has been lined with aluminum foil. They bake at 375 deg. for about 18 minutes.
Removed cooked bacon to a paper towel to drain.
Place cream cheese, Alfredo sauce and sun dried tomatoes and tobasco sauce in a food processor and blend until smooth. Scrape mixture into a bowl and set aside.
Mix the ground cumin into two eggs –like you were making scrambled eggs.
Place the Shredded Hash Browns in large mixing bowl and incorporate the egg mixture into them with your hands.
Sprinkle in the flour, blend it in with your hands and set aside.
Heat a 12 inch non-stick omelet pan and add canola oil to the bottom when hot—just enough to coat the ten inch area at the bottom.
Add 1/3 of the potato mixture and press into the bottom to form a large 9 to 10 inch potato cake.
Fry 7 to 8 minutes on each side at med –high flame to form a thin, crispy potato pan cake. Remove it to the bottom of a round casserole dish that is about 10 inches in diameter.
Fry the second potato cake—while the first side cooks begin building the casserole.
Spread a layer of the Alfredo mixture on top, sprinkle with all the bacon, add 1/3 the green onions and 1/3 the smoked Gouda.
Add the second potato cake to casserole, top with 1/3 Alfredo mixture, artichoke bottoms, 1/3 of the green onions and 1/3 of the smoked Gouda.
Fry the last potato cake, add it to dish , top with last of the Alfredo and Gouda and sprinkle with the last of the green onions.
Bake at 375 deg. for 30 minutes.
Let stand for 15 to 20 minutes before serving--that way the slices stay together better.
Easy Green Chile Stew
Category: soups-stews-and-chili
By tincan4

UUMMMMM.... Good... The hominy really adds a punch.

Ingredients:
2 pounds ground beef
1  onion, chopped
1 (15.5 ounce) can hominy (do not drain)
1 ½ cups frozen corn
3 large potatoes, peeled and cubed
1 (7 ounce) can chopped green chilies
1 (7 ounce) can prepared green salsa
1 (14.5 ounce) can canned diced tomatoes, undrained
3 cups water, or to taste

Directions:
Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat. Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 6 servings

Calories: 538.5
Fat: 18.9 g
Saturated fat: 7.2 g
Carbohydrates: 59.1 g
Sugars: 8.8 g
Dietary fiber: 8.2 g
Protein: 32.4 g
Cholesterol: 91.8 mg
Sodium: 855.7 mg