xiaoxl/recipe_data huggingface dataset:
Fresh Peach and Gingercream Shortcakes


Ingredients:
all-purpose flour, sugar, baking powder, salted butter, crystallized ginger, ginger ale, heavy whipping cream, heavy whipping cream

Directions:
Preheat oven to 400°F.
Line baking sheet with parchment paper.
Whisk flour, 6 tablespoons sugar, and baking powder in large bowl.
With fingers rub butter into mixture until very coarse meal forms (oatmeal-size flakes].
Mix in 1/4 cup chopped ginger.
Add ginger ale and 2 tablespoons cream.
Toss until moist clumps form.
Gather dough into 7-inch log and cut crosswise into 6 equal rounds.
Place on baking sheet, spaced apart.
Shape each into 2 1/2-inch diameter rounds.
Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl and brush over top and sides of shortcakes.
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes.
Cool on wire rack.
Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger and refrigerate.
Beat remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl until peaks form.
To serve, halve shortcakes horizontally and place bottoms on plates.
Top each half with peaches, whipped cream, and shortcake top.
Roast Duck


Ingredients:
duck, salt, soy sauce, sherry wine, green onions, honey

Directions:
Rub salt and chinese flower pepper on duck (inside and outside] and put green onions in the cavity.
Keep in refrigerator for 24 hours, take out 2 hours before baking.
Preheat oven to 450*.
Bake 45 minutes at 450* on roasting pan rack with breast up; reduce heat to 350* and continue baking 1 hour more.
Mix honey, soy sauce, and sherry.
Baste duck with sauce mixture; continue baking 30 minutes more; brushing 3 times until mixture is gone.
Remove duck and let cool 40 minutes.
Cut duck into bite-sized pieces; arrange pieces on platter.
Serve hot or cold.
Potato Burger


Ingredients:
lean hamburger, mashed potatoes, mushrooms, onions, bell peppers, tomatoes, lettuce leaves, cheese

Directions:
Mix together the hamburger, potato, jalapenos & Caesar dressing.
Season with Salt & Pepper.
Make into 4 patties.
Cook the patties on high heat in a large fry pan brown one side of the burgers, flip and turn heat to medium.
Add the Mushrooms & Onions & cover pan, stir the veggies a couple of times.
When the onions and mushrooms are almost golden add peppers, flip burger and cover the pan turn to low, continue cookig until burgers are no longer pink (entire time apprx 20 minutes].
Meanwhile  toast the inside of the buns, add cheese and let it melt.
Assemble burger putting some of the Musrooms mixture on the burger along with the lettuce & tomate and have the rest of the veggie mixture on the side.
Nice to serve with Oven Fries.
Mashed Chick Peas/Garbanzo Beans


Ingredients:
chickpeas, mayonnaise, yellow mustard, paprika, lemon juice

Directions:
Mash the chick peas with a fork so that you achieve a chunky consistency. (It will look kind of like tuna fish].
Mix the mashed chick peas with the mayo, mustard, paprika, lemon juice, and salt and pepper.
Eat at room temperature or chill in the refrigerator.
Ginger Minted Chicken


Ingredients:
of fresh mint, fresh ginger, garlic cloves, plain fat-free yogurt, ground coriander, boneless skinless chicken breast halves, tomatoes

Directions:
Mix mint, ginger, and garlic, together in a food., processor or small bowl., Add yogurt and coriander., Place chicken in a bowl and pour mixture on top., Marinate 15 minutes, turning once during this time or longer if you have time., Preheat broiler., Line a baking sheet with foil and place chicken with some marinade on sheet., Discard remaining marinade., Broil chicken about 5 inches from the heat source for 5 minutes per side., Serve with sliced tomatoes along the side.
Pesto and Cheese Stuffed Pork Tenderloin
Category: meat-and-poultry
By Kim Schoonveld Waters

Pork tenderloin is rolled around a pesto, Cheddar cheese, and cream cheese filling. It is browned then baked for a flavorful main dish. Cream sauce is added before serving. Delicious.

Ingredients:
¼ cup cream cheese, softened
¼ cup shredded Cheddar cheese
2 slices cooked bacon, crumbled
2  green onions, chopped
2 tablespoons pesto sauce
¼ clove garlic, minced
1 pinch dried parsley
1  pork tenderloin, butterflied and pounded flat
salt and ground black pepper to taste
5 tablespoons butter
½ cup white wine
½ cube chicken bouillon
½ cup heavy whipping cream

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Mix cream cheese, Cheddar cheese, bacon, green onions, pesto sauce, garlic, and parsley together in a bowl. Lay pork tenderloin on a flat work surface and spread cheese mixture on one side of the meat. Roll tenderloin around the filling like a jellyroll. Season meat with salt and black pepper. Melt butter in a large skillet over medium-high heat. Place rolled pork tenderloin in hot butter and cook, turning, until browned on all sides, 7 to 10 minutes. Transfer tenderloin to the prepared baking dish, reserving drippings in skillet. Bake in the preheated oven until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place the skillet with reserved drippings over medium-high heat. Pour in white wine and bouillon, bring to a simmer, reduce heat to low, and add cream; stir until sauce thickens slightly, about 5 minutes. Pour sauce over tenderloin.

Prep time: 25 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 10 mins
Yields: 3 servings

Calories: 635.7
Fat: 52.1 g
Saturated fat: 30 g
Carbohydrates: 4.7 g
Sugars: 0.8 g
Dietary fiber: 0.7 g
Protein: 30.5 g
Cholesterol: 205.3 mg
Sodium: 646.5 mg
Thin Mint Cookies
Category: desserts
By Lauren

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.

Ingredients:
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
½ cup butter, softened
1 cup white sugar
1  egg
½ teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped
¼ cup butter

Directions:
In a large bowl, beat 1/2 cup butter or margarine until creamy.  Add the sugar, and beat until mixed well.  Beat in egg and mint extract. Sift flour, cocoa, and salt together into a small bowl.  Add flour mixture by halves into creamed mixture, beating well after each addition. Divide dough in half.  On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders.  Wrap each cylinder in waxed paper, and refrigerate 5 hours. Preheat oven to 350 degrees F (175 degrees C).  Thirty minutes prior to baking, place both cylinders in freezer. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife.  Place on cookie sheets about 1 1/2 inches apart.  Bake 10 to 12 minutes. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave.  Drizzle over warm cookies.  Place on wire racks, and let cool and harden completely.

Yields: 3 dozen

Calories: 175.3
Fat: 9.8 g
Saturated fat: 6 g
Carbohydrates: 21.7 g
Sugars: 13.5 g
Dietary fiber: 1.3 g
Protein: 2.1 g
Cholesterol: 30.7 mg
Sodium: 91.3 mg
Ginger Oat Biscuits/Cookies/Wedges


Ingredients:
butter, golden syrup, honey, brown sugar, oats, gingerroot, ground ginger, salt

Directions:
Preheat oven to 180c. Line an 8-inch, shallow, round cake tin with baking paper.
Place butter, syrup, and sugar in a pan over low heat. Cook, stirring, until melted and combined.
Remove from heat and add oats and salt. Mix together.
Place mix into pan, press firmly and smooth the surface. Bake until golden brown for approximately 20-25 minutes.
Leave in the pan until cool enough to handle, then turn out and cut into wedges while still hot. The wedges become quite hard when cooled.
Bonfire Burgers


Ingredients:
ground beef, eggs, ketchup, Worcestershire sauce, onions, salt, bacon, lettuce leaves, onions, tomatoes

Directions:
Combine first 6 ingredients; mix well.
Shape into 8 patties.
Wrap a slice of bacon around each patty, securing with a toothpick.
Grill patties over medium coals 8 to 10 minutes on each side or until desired degree of doneness.
Place patties on bottom of buns. Top each with lettuce leaf, onion, and tomato slices; cover with bun tops.
Italian Spinach and Ricotta Pie
Category: world-cuisine
By PaolaAlbanesi

This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.

Ingredients:
1 pound fresh spinach, or more to taste
1 small onion, chopped
1 tablespoon butter
1 (12 ounce) container ricotta cheese
1 cup grated Parmesan cheese
2  eggs
1 teaspoon ground nutmeg
salt and black pepper to taste
1 (8 ounce) package phyllo dough
5 tablespoons melted butter
6  egg yolks

Directions:
Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely. Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes. Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish. Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out. Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet. Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter. Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter. Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.

Prep time: 40 mins
Cook time: 40 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 450.3
Fat: 28.6 g
Saturated fat: 15.2 g
Carbohydrates: 27.9 g
Sugars: 1.5 g
Dietary fiber: 2.7 g
Protein: 21.4 g
Cholesterol: 326.7 mg
Sodium: 654.3 mg
Harvest Salad W/ Squash Croquettes and Maple Ranch Dressing #RSC


Ingredients:
parmesan cheese, panko breadcrumbs, eggs, bibb lettuce, fuji apple, bosc pear, bacon, gorgonzola, olive oil, pure maple syrup

Directions:
Heat oven to 325°F In a medium sized bowl, mix together parmesan cheese, bread crumbs, panko bread crumbs and packet of Hidden Valley® Original Ranch® Dips. In another medium sized bowl mix beaten eggs and Hidden Valley ® Original Ranch® dressing. In batches, place squash chunks first into the egg-dressing liquid then press into bread crumb mixture; turning as needed to thoroughly coat each piece. Place bread crumb coated squash onto a sided cookie sheet that has been generously sprayed with butter flavored cooking spray. Chill cookie sheet filled with squash croquettes in refrigerator for 10-15 minutes.
Bake in 325°F oven for 10 minutes then turn, spraying pan as turning to prevent sticking; continue baking for 5-10 additional minutes or until croquettes are crispy on outside and cooked throughout.
While squash croquettes cook, assemble lettuce and spinach topped with apples, pears, bacon, and gorgonzola on a large platter.
Prepare the dressing in a medium sauce pan, by whisking together the balsamic vinegar with the packet Hidden Valley® The Original Ranch® Salad Dressing Mix.  While continually whisking, slowly add olive oil and maple syrup.  Finally, add yogurt and slowly heat dressing over a medium-low heat.
Place the Squash croquettes over the assembled salad and drizzle with the warm Maple Ranch Dressing. Serves 4. Enjoy!
Oriental Seafood Salad


Ingredients:
onion, soy sauce, mayonnaise, salt, pepper, cucumber, fresh bean sprouts, lime, juice of, lime slice

Directions:
Saute the onion and ginger gently in the sesame oil until soft, transfer to a large bowl and cool.
Stir in the soy sauce, salt, pepper, and mayonnaise.
Add crabmeat, prawns, red pepper, cuccumber and beansprouts, folding together gently.
Shred the salad greens if in large pieces and line glasses with them, pile the prawn mixture in the middle and squeeze a little lime juice over each serving.
Garnish with unpeeled prawns and lime slices.
Triple Treat Appetizers


Ingredients:
cornstarch, granulated sugar, chicken bouillon cubes, water, vinegar, light soy sauce, unsalted butter, shrimp, chicken liver

Directions:
In a large saucepan, combine cornstarch, sugar & bouillon cubes, then add the water, vinegar, pineapple juice, soy sauce & butter.
Cook & stir until the mixture boils, then cover, lower the heat & simmer 5 minutes.
There should be about 3 cups of sauce that you can pour into a chafing dish big enough to group the meatballs, shrimp & livers in the sauce.
Heat through & serve hot.
Appletorte (Scandinavian Apple Cake)


Ingredients:
salt, baking powder, ground cinnamon, flour, flour, butter, butter, sugar, sugar, eggs, apples

Directions:
Preheat oven to 350 degrees.
Combine the dry ingredients in a bowl.
Using an electic mixer, cream sugar and butter together.
Add eggs, one at a time.
By hand, stir the dry ingredients into the wet ingredients.
Stir in apples.
Grease and flour a 9 or 10 inch springform pan or tube pan and pour in the batter.
Sprinkle liberally with sugar.
Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
Cool on rack.
Serve with ice cream or other topping.
Honey-Soy Glazed Pork Chops


Ingredients:
boneless pork chops, fresh coarse ground black pepper, honey, soy sauce, cornstarch, garlic clove, green onions

Directions:
Sprinkle 1 side of each pork chop with black pepper.
Heat nonstick skillet over medium high heat until hot.
Add pork chops, pepper side down, and cook approximately.
4 minutes or until browned.
Reduce heat to medium, turn pork chops and cook 6 to 8 minutes longer or until they just lose their pink color.
Transfer pork chops to platter, cover to keep warm.
While pork chops are cooking, in a cup or small bowl, mix honey, soy sauce, balsamic vinegar and cornstarch until smooth.
After removing pork chops, add garlic to skillet, cook 30 seconds, stirring (no longer so it does not burn].
Stir honey mixture into skillet (mixture will boil] and cook 1 to 2 minutes, stirring.
The longer the sauce mixture cooks, the soy sauce flavor becomes stronger.
Spoon sauce over pork chops.
Sprinkle with green onions for garnish, if desired.
Lentil Stew With a Mediterranean Twist


Ingredients:
olive oil, garlic, brown lentils, lemon juice, lemon zest, mint leaf, fresh parsley, feta cheese

Directions:
Cut/dice the red skin potatoes into approx 1/2-inch-ish cubes, with skin still on. I generally use smaller golfball-to-racquetball sized potatoes. Grate the zest from 2 small -to-medium lemons into a dish, and then juice the lemons, a little extra juice/zest (beyond wht the recipe calls for] is okay.
In a large pot heat olive oil over medium heat. Add the garlic, stirring for 30 seconds over medium heat. Add the chicken stock and the lentils, and bring to a boil.
Reduce heat, cover, and simmer for at least 10 minutes.
Add the potatoes, cook uncovered for 20 minutes, stirring occasionally.
Sample the lentils, checking every few minutes for soft smooth texture, replace cover and simmer till the lentil texture is as soft as you prefer.
Add the lemon juice, zest, and spinach. Simmer for 3-5 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings (salt & pepper to taste].
Serve with crumbled feta.
Notes: 1/4 cup chopped tomatoes can also be added with the lentils & chicken stock at the first stage - I like it better without the tomatoes, but I thought I'd note that variation if you are tomato-inclined.
Best Muscadine Jam


Ingredients:
Muscadine grapes, grapes, sugar, lemon, water

Directions:
Prepare grapes by cutting partway through the skin and popping the pulp/seed capsule out of the hull. Put pulp into one pot and the hulls into another.
Simmer the pulp, covered, on low-medium until soft enough to press through sieve or food mill ~ 10 minutes. Add just a little water if necessary to prevent sticking.
Meanwhile, chop hulls very finely in the food processor and return to their pot. Add just enough water to make it possible to simmer without sticking. Cook slowly, covered, 10 minutes or until hulls are softened.
Peel lemon and chop peel finely. Use entire peel, including the white part, to ensure good jelling.
Juice the lemon.
Press pulp through a sieve or food mill to remove seeds. Stir sieved pulp into cooked hulls in a large pot.
Add lemon juice and peel. Bring to a boil.
Stir in sugar and return to a boil.
Simmer, stirring frequently until the jellying point is reached ~ 1-2 hours. Timing is approximate and will vary depending on conditions and the amount of natural pectin in the fruit. Check frequently.
Pack into hot, sterilized jars and process for 10 minutes in boiling water bath.
Creamy Macaroni Casserole


Ingredients:
elbow macaroni, cheddar cheese, flour, salt, mustard powder, pepper, cayenne pepper, nutmeg, half-and-half cream, sour cream, eggs, Worcestershire sauce, cheddar cheese

Directions:
Set oven to 350 degrees F.
Butter a 13 x 9" baking dish.
Cook the macaroni in a large saucepan of boiling salted water until tender-firm (don't overcook] drain pasta.
Transfer to a large bowl; add in 5 ounces of cubed cheese; mix until the cheese is melted and well blended.
In another bowl combine the flour, salt, mustard, black pepper, cayenne and nutmeg until well blended; gradually whisk in the half and half, whipping cream and sour cream, then whisk in the eggs and Worcestershire sauce.
Pour over the macaroni; stir to blend.
Transfer to prepared baking pan then spread evenly.
Sprinkle with the grated cheese.
Bake the macaroni until just set around edges but sauce is still liquid in the center (about 25 minutes, do not over bake].
Remove from oven let stand for 10 minutes to thicken slightly (sauce will be creamy but will thicken up].
Carrot and Coriander Soup


Ingredients:
butter, garlic cloves, fresh ginger, onion, chicken bouillon cubes, carrots, fresh coriander, fresh coriander, fresh ground black pepper

Directions:
DO NOT ADD SALT UNTIL THE END AFTER TASTING.
Make the stock with boiling water and two cubes.
In a medium sized pan throw about an inch cube (or two tablespoons] of butter (NOT margarine otherwise Olive Oil] . Put it on low heat.
Throw coarsely chopped onions, ginger and garlic and stir it for a couple of minutes. Lower the heat even further but don’t let the butter burn.
If it starts to stick add a few spoons of stock.
Once the onions go a bit limp, add carrots and saute (stir fry] them for a bit (a minute or two].
Add stock and bring to boil.
Once it starts to boil. lower the heat, add the coriander and put the lid on.
Let it cook on low heat until carrots are tender.
Shift the contents to a blender (you made to do it in installments]. Blend thoroughly and return it to the pan.
Warm it for  a  bit and add freshly ground black pepper and seasoning.
Dish it out in a bowl. Garnish with a few Coriander leaves.
Serve with crusty bread rolls.
Enjoy.
Victory's Boston Burgers


Ingredients:
ground beef, onion, chili sauce, salt, pepper, bacon, cheddar cheese, pickle

Directions:
put ground beef in skillet with steak seasoning,onions,salt,pepper and brown beef till done during browning meat mixture cook bacon and drain chop up.
put meat mixture back in skillet add chili sauce,baked beans,mushrooms and bacon heat on medium low heat till heated through stirring often.
when serving fill buns with boston burger mixture top with shredded cheddar cheese and pickles.
Bacon Risotto
Category: main-dish
By FURFNSLO

Creamy risotto with crisp bacon. Plate the risotto and add one raw egg yolk to each serving if desired, allowing the diner to break the yolk and stir into the rice.

Ingredients:
½ pound bacon, diced
5 cups chicken stock
2 tablespoons butter
½  onion, diced
4 cloves garlic, minced
1 ½ cups Arborio rice
2 tablespoons butter
¼ cup grated Parmesan cheese
salt and black pepper to taste

Directions:
Cook and stir the diced bacon in a large skillet over medium heat until browned, about 10 minutes. Drain the bacon  and reserve. Bring the chicken stock to a boil in a saucepan over high heat; reduce heat to low to keep the chicken stock hot. Heat 2 tablespoons butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice and stir until the rice is coated in butter and has started to toast, 2 to 3 minutes. Reduce heat to medium; stir in one-third of the hot chicken stock and continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender, yet slightly firm. Remove the risotto from the heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, and the reserved bacon. Season to taste with salt and pepper before serving.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 556.6
Fat: 21.5 g
Saturated fat: 11 g
Carbohydrates: 73.8 g
Sugars: 2 g
Dietary fiber: 1.6 g
Protein: 15.9 g
Cholesterol: 56.2 mg
Sodium: 1444.3 mg
Oven-Fried Chicken


Ingredients:
sour cream, lemon juice, Worcestershire sauce, garlic, paprika, boneless chicken breasts, chicken breasts

Directions:
Combine sour cream, lemon juice, Worcestershire, garlic, paprika, salt, and pepper in bowl; mix well.
Wash chicken and pat dry.
Dip in sour cream mixture.
Coat well with crumbs.
Arrange in baking dish, do not overlap the pieces or they will become soggy.
Drizzle with butter.
Bake at 350° for 45-50 minutes.
Delightful Coconut Almond Bread
Category: breakfast-and-brunch
By Annie Douglass Lima

After trying someone's coconut bread recipe that didn't turn out well, I changed the proportions, added a few new ingredients, and came up with this version. Delicious! It works well as muffins or bars, too. Just decrease the cooking time and bake until the inside is no longer gooey.

Ingredients:
cooking spray
2 cups white sugar
½ cup butter, softened
1 ⅓ cups coconut milk
2  eggs
3 cups all-purpose flour
1 ½ cups almond flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
3 cups grated coconut
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs. Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins. Divide batter evenly between the greased loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 2 loaves

Calories: 395.3
Fat: 22.2 g
Saturated fat: 14.3 g
Carbohydrates: 46.9 g
Sugars: 26.3 g
Dietary fiber: 4.4 g
Protein: 6.1 g
Cholesterol: 30.8 mg
Sodium: 98.5 mg