xiaoxl/recipe_data huggingface dataset:
Chocolate Coconut Cherry Cookie


Ingredients:
shortening, sugar, eggs, flour, baking powder, salt, coconut, maraschino cherry

Directions:
Cream shortening and sugar in a large bowl.
Ad eggs and extract beating on medium speed for 2 minutes.
Combine flour, baking powder and salt.
Add to creamy mixture gradually beating on low speed.
Stir in chips, coconut and cherries (coarsely chopped].
Drop table spoon fill in greased baking sheet.
Bake 12 to 15 minutes at 350°F.
Easy, Delicious Black Beans!


Ingredients:
black beans, onion, garlic clove, cilantro, cayenne pepper, salt

Directions:
"In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve."
White Rabbit


Ingredients:
rabbit joint, onion, pancetta, garlic cloves, white wine, Dijon mustard, dried thyme, bay leaf, parsley, light sour cream

Directions:
Heat the oil in a large, heavy  lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
Cook over a low heat for around two hours or until the rabbit is very tender.
Remove the rabbit and keep warm.
Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
We served the rabbit and this sauce over mash.
Heavenly "chicken" (Frichik) Casserole


Ingredients:
celery, onion, cooked brown rice, vegetarian chicken substitute, mushrooms, soymilk, salt, paprika

Directions:
Saute celery and onion in a very small amount of oil or water.
Put into mixing bowl and add remaining ingredients, mixing well.
Sprinkle top with paprika and sliced almonds.
Put in oiled casserole dish and bake at 350 degrees F about 45 minutes. (The 1 1/2 passive work time listed includes the time to cook the two cups of brown rice ahead].
Vegetable Barley Soup


Ingredients:
olive oil, onion, celery ribs, mushrooms, garlic cloves, pearl barley, beef broth, bay leaf, fresh ground pepper, potatoes, carrots, salt, fresh parsley, cheese

Directions:
In large saucepan, heat oil over medium heat; cook onion, celery and garlic about 3 minutes.
Add mushrooms and cook another 3 minutes until softened; add barley and cook another minute.
Add chicken and beef stock, bay leaves and pepper;bring to a boil.
Lower heat to medium low; cover and simmer for 1 hour.
Add potatoes, carrots and salt; return to a boil.reduce to medium low and simmer 30 minutes until vegetables are tender. Discard bay leaf; add parsley.
Ladle into soup bowls and sprinkle on grated parmesan or cheddar cheese.
Fried Hot Peppers with Yogurt


Ingredients:
chili pepper, plain yogurt, red wine vinegar, garlic, salt, olive oil

Directions:
Wear gloves to protect your hands from the heat of the capsicum.
Using a sharp knife, cut away the peppers' stems.
Cut the peppers in half lengthwise and scrape out any remaining seeds.
Heat about a half inch of olive oil in a large heavy skillet and fry the peppers over medium heat until wilted, about eight minutes.
Remove with a slotted spoon and cool.
Peel the skins off the pepper strips.
Place the peppers on a platter, leaving a space in the center, for the yogurt.
Sprinkle the peppers with a little salt and vinegar.
Cover and marinate for one hour.
Mix the strained yogurt with the garlic and with one tablespoon of olive oil.
Place the yogurt in the center of the platter and serve.
" Finally Got It! " Southern (Un) Buttermilk Biscuits


Ingredients:
all-purpose flour, salt, baking powder, baking soda, vegetable shortening, white vinegar, 1% low-fat milk, butter

Directions:
Combine all dry ingredients.  Whisk to ensure all are fully incorporated.
In a separate bowl, combine milk and vinegar, stir, and let sit at least 5 minutes.  (Buttermilk is too viscous and has too high of a fat content.  This combination works better from a consistency standpoint and sacrifices negligible taste].
Cut in shortening and combine, but leave some small lumps.
Stir in milk mixture, one third at a time, until fully incorporated and a solid, sticky mixture is present.  Transfer to workspace and kneed mixture adding flour as necessary until the mixture is "just" not sticky.
Roll out approx 5/8" thick and cut into 2 1/2" biscuits.
Transfer to greased baking sheet and bake 15 minutes at 450.
After 15 minutes (or until slightly browned] generously brush butter on tops and bake an additional two minutes.  Before removing from oven allow to slightly cool, then serve warm!
Ranch Style Beans


Ingredients:
dry pinto beans, cold water, chicken bouillon, ham hocks, liquid smoke, chili powder, brown sugar, brown sugar, black pepper, cumin, oregano, garlic powder, garlic clove, onion powder, onion, seasoning salt, tomato puree

Directions:
Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done]. Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold] as needed to keep beans covered.
If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak] and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method].
Add ¼ Cup of  tomato puree with additional  1 tsp brown sugar in the last hour. Adjust salt and sugar to your liking.
How-To: Roasted Chicken Stock


Ingredients:
cold water, onion, carrots, garlic cloves, parsley, fresh thyme, celery tops, bay leaves

Directions:
1. Place the chicken carcass in a large stockpot with the water.
2. Bring pot to a boil and then reduce to a simmer.
3. Meanwhile, place onion, carrot and garlic cloves on a parchment lined baking sheet.
4. Roast at 400° for one hour.
5. Add roasted vegetables to stock, then add parsley, thyme, celery and bay leaves.
6. Simmer stock one more hour then cool and strain into glass mason jars.
7. Drink alone or use for soups and sauces.
Apple Streusel Muffins


Ingredients:
all-purpose flour, sugar, baking powder, ground cinnamon, salt, baking soda, eggs, buttermilk, margarine, butter, apple, sugar, flour, ground cinnamon, margarine, butter

Directions:
MUFFIN BATTER.
In large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda. In small bowl thoroughly combine eggs, buttermilk and margarine and add all at once to dry ingredients with apple. Stir just until moistened. Don't worry if batter seems a little stiff. Spoon into muffin tins.
To make streusel topping, combine sugar, flour and cinnamon. Cut in margarine until mixture forms small crumbs. Sprinkle topping over muffins.
Bake at 400ºF for 20 to 25 minutes.
Ranch Roasted Pumpkin Seeds


Ingredients:
butter, sea salt

Directions:
Preheat oven to 275 degrees F.
In shallow baking dish, stir together seeds, melted butter, salt & ranch dressing mix.
Bake for 1 hour, stirring several times.
Buffalo Chicken Wings


Ingredients:
chicken wings, butter, flour, celery, carrot

Directions:
Cut up wings, rinse and pat wing pieces dry.
Dust wing pieces in flour.
Heat oil in a large pot or skillet about 1"-2" deep to 375F degrees (Medium to medium high heat].
Take wing pieces shake off excess flour put in pot and fry in oil until crispy, about 5 minutes per side (Turn often to keep from burning].
Fry in"batches" to keep from over crowding.
Drain wings on paper towels on a broiler rack.
Keep warm in a 200 degree oven until all wing pieces are done.
Make sauce by melting 1 part butter to 2 parts Crystal hot sauce (1 stick butter= 1/2 cup, 1 cup Crystal hot sauce].
You can add a dash of vinegar and some cayenne pepper or a dash of Tabasco to make it hotter if you wish!
Dip the wing pieces in the sauce and serve with the Celery and Carrot sticks with LOTS of the Blue Cheese Dressing.
NOTE: This recipe came from the famous"bar" in Buffalo NY.
Chicken Paprikash


Ingredients:
paprika, boneless skinless chicken breasts, butter, onion, dry white wine, nonfat sour cream

Directions:
Coat chicken breasts liberally on both sides with the paprika. Coat a non-stick skillet with cooking spray and heat over medium-high. Add the butter.
When melted, add chicken breasts and sauté until lightly browned on both sides; about 4 minutes. Remove to a serving platter. Cover with foil to keep warm.
Add the onion to skillet and sauté for 1 minute. Add wine, stirring to scrape up any brown bits in the pan. Increase heat to high and reduce wine to half. Stir in chicken broth and bring to a boil.
Lower heat and add chicken breasts back to the pan. Cover and simmer until chicken is tender; about 10 minutes.
Meanwhile in a large saucepan of boiling salted water, cook noodles until just tender; 3-5 minutes. Drain.
Transfer noodles to a serving platter. Remove the chicken from the sauce and arrange on top of the noodles. Whisk sour cream into sauce in skillet until smooth.
Cook and stir until sauce thickens slightly; 2-3 minutes. Spoon sauce over chicken.
Slow Cooker Barbeque Chicken
Category: meat-and-poultry
By mrs.pie

A little spicy barbeque chicken that simmers all day in the slow cooker. Super easy preparation.

Ingredients:
4  skinless, boneless chicken breast halves
1 (18 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)
¼ cup distilled white vinegar
¼ cup brown sugar
1 teaspoon garlic powder
½ teaspoon red pepper flakes

Directions:
Put chicken breast halves in a slow cooker. Whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken. Cook on Low for 4 to 6 hours.

Prep time: 10 mins
Cook time: 4 hrs
Total time: 4 hrs 10 mins
Yields: 4 servings

Calories: 364.3
Fat: 2.8 g
Saturated fat: 0.7 g
Carbohydrates: 59.9 g
Sugars: 46.4 g
Dietary fiber: 0.9 g
Protein: 23.1 g
Cholesterol: 60.8 mg
Sodium: 1463.9 mg
Fig and Whiskey Cupcakes
Category: desserts
By Erin Brocklehurst

I just picked the last of the figs from the tree and decided to make some into cupcakes. After some experimentation, I came up with a rich, moist cupcake. The whiskey adds complementary flavor to strong spices such as cinnamon and clove and adds a lot of complexity.

Ingredients:
½ cup fresh figs, finely chopped
½ cup whiskey
1 ⅔ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon cream of tartar
⅛ teaspoon ground cloves
½ cup white sugar
⅓ cup vegetable oil
¼ cup brown sugar
1  egg
½ cup buttermilk
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
¾ cup vegetable shortening (such as Crisco®)
5 cups powdered sugar
1 teaspoon vanilla extract

Directions:
Soak figs in whiskey in a bowl for at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Combine flour, baking powder, baking soda, salt, cinnamon, cream of tartar, and cloves in a bowl. Blend white sugar, oil, and brown sugar together in a separate bowl using an electric mixer. Add egg and mix until creamy. Mix in buttermilk and vanilla extract. Reserve 1 tablespoon of fig mixture for frosting, and mix remainder into batter. Beat in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes. Beat cream cheese and shortening together in a bowl using an electric mixer until creamy. Add powdered sugar slowly, 1 cup at a time, until creamy. Add vanilla extract. Slowly drizzle in reserved fig mixture; mix frosting until combined. Pipe frosting onto cooled cupcakes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 12 cupcakes

Calories: 588.9
Fat: 26.1 g
Saturated fat: 8.5 g
Carbohydrates: 80.8 g
Sugars: 65.8 g
Dietary fiber: 0.7 g
Protein: 4.1 g
Cholesterol: 34.6 mg
Sodium: 263.5 mg
Mom's Marshmallow Brownies


Ingredients:
chocolate chips, butter, vanilla, eggs, granulated sugar, all-purpose flour, miniature marshmallow, pecans

Directions:
Preheat oven to 350 degrees., Grease/flour an 8 x 8" square baking pan., In a saucepan melt the chocolate morsels, baking chocolate and butter., When melted add the vanilla., Beat the eggs'til light and foamy., Mix in the sugar and beat'til thick and lemony color., Add melted chocolate mixture to eggs and beat'til blended., Mix in the flour and blend thoroughly., Stir in the marshmallows, and if you're using the pecans stir them in too., Spread the batter in the prepared pan., Bake 30 minutes., Makes 16 2" brownies or 20 smaller ones.
Dragon Roll
Category: seafood
By Betsy Ann

Delicious and festive uramaki sushi roll featuring unagi, avocado, and shrimp tempura. It's fun to decorate the roll to look like a dragon! Serve with unagi sauce, soy sauce, wasabi, and pickled ginger.

Ingredients:
¾ cup Japanese sushi-style rice
¾ cup water
1 ⅓ tablespoons rice vinegar
1 ⅓ tablespoons white sugar
2 ¼ teaspoons salt
cooking spray
8  frozen tempura shrimp
2 sheets nori (dry seaweed)
2 sticks imitation crabmeat, cut into 1/4-inch pieces
1  cucumber - peeled, seeded, and cut into 1/4-inch strips
1  avocado, sliced
10 ounces frozen unagi kabayaki (grilled eel), thawed and sliced into 2-inch strips

Directions:
Rinse rice in a strainer until water runs clear. Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes. Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray. Arrange shrimp tempura on the baking sheet. Bake in the preheated oven until golden and crispy, about 6 minutes per side. Cut tails off 4 of the tempura shrimp. Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 sheet of nori, shiny-side down, on the plastic wrap. Spread 1 cup rice on top using moistened fingers, leaving a 1/3-inch border. Flip nori so rice is facing the mat. Arrange imitation crabmeat and cucumber along the bottom edge of the nori sheet. Place 2 tail-off shrimp in the center of the nori sheet. Place 2 tail-on shrimp on the end so that the tails extend over the sides of the sheet. Lift the edge of the mat and roll up nori into a tight log around filling. Transfer sushi roll to a serving plate. Layer avocado and unagi slices on top to cover the top and sides of the roll. Slice roll into 8 pieces using a moistened knife. Repeat with remaining nori, rice, crabmeat, cucumber, avocado, and unagi to make a second roll.

Prep time: 30 mins
Cook time: 38 mins
Total time: 1 hr 8 mins
Yields: 2 maki sushi rolls

Calories: 1095.3
Fat: 50.3 g
Saturated fat: 8.9 g
Carbohydrates: 93.5 g
Sugars: 11.1 g
Dietary fiber: 9.4 g
Protein: 66.6 g
Cholesterol: 431.7 mg
Sodium: 3340.7 mg
Breakfast Apple Cobbler


Ingredients:
tart apples, brown sugar, cinnamon, Baking Spice Blend Mix, lemon juice, butter, granola cereal, milk

Directions:
Core and slice apples,.
place in Crockette.
Add the remaining ingredients; mix thoroughly; cover and cook for 8 to 10 hours.
Serve with toppings of your choice.
Okra Fritters


Ingredients:
cornmeal, flour, onion, evaporated milk, egg, fresh parsley, parmesan cheese, salt, cayenne pepper, fresh okra, salt

Directions:
Combine first 9 ingredients until mixed.
Stir in okra.
Pour oil into deep skillet (chicken fryer], about 2" deep of oil, and heat to 350 degrees.
Drop okra mixture by tablespoonsful into hot oil carefully, and cook until golden brown, turning once.
Drain on papertowels.
Sprinkle with a little salt if desired and serve immediately.
*2 cups frozen sliced okra, thawed, may be subbed for sliced fresh okra. Thaw, then set on papertowels.
Williams-Sonoma's Brown Butter Cake


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, milk, vanilla extract, granulated sugar, light brown sugar, eggs

Directions:
Have all the ingredients at room temperature.
In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids].
Let the butter cool at room temperature until firm.
The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
Bring to room temperature before using.
Position a rack in the lower third of an oven and preheat to 325°F
Brush the pan with unsalted vegetable shortening and lightly flour.
Tap out excess flour.
Over a sheet of waxed paper, sift together the flour, baking powder and salt.
In a small bowl, combine the milk and vanilla.
Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Add the eggs one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
Tap the pan gently on a work surface to loosen the cake.
Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
If you're using a 9x13 pan:
Butter and flour pan.
Spoon cake mix into pan and smooth out.
Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
Frost as desired.
Shrimp Fra Diavolo


Ingredients:
raw shrimp, ketchup, olive oil, chili sauce, garlic, scallion, salt, water

Directions:
Put all ingredients in a saucepan and mix well.
Cover and bring to a boil (use enough heat so that coming to a boil takes around 3 minutes].
Once boiling, remove from heat and let sit, covered, for 10 minutes.
Slow Cooker Spanish Beef Stew
Category: soups-stews-and-chili
By Moefunk04

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Ingredients:
1 pound beef stew meat
salt and ground black pepper to taste
½ cup chopped Spanish onion
2 cloves garlic, minced
2 cups chopped red potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) jar sofrito
½ cup pitted and halved green olives

Directions:
Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet. Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker. Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 240.6
Fat: 11.6 g
Saturated fat: 1.9 g
Carbohydrates: 13.6 g
Sugars: 2.8 g
Dietary fiber: 2.3 g
Protein: 19.6 g
Cholesterol: 39.8 mg
Sodium: 821.7 mg
Easy Chicken & Broccoli Casserole


Ingredients:
chicken breasts, chicken broth, broccoli floret, low-fat cheddar cheese, long grain brown rice, olive oil, water

Directions:
Put brown rice into rice cooker, add salt to taste.
Pour chicken broth into rice cooker to just above the "4" line. Cook.
Preheat oven to 350.
While rice is cooking, pour olive oil into skillet and heat on medium heat.
Add chicken and season to taste.
Cook chicken until juices run clear, add broccoli and water.
Cook 5 minutes then add cream of chicken.
Turn heat to low and simmer until rice is cooked.
Pour cooked rice into grease baking pan and top with chicken and broccoli mixture.
Gently mix together, then smooth evenly in pan.
Sprinkle cheese evenly over top.
Bake until cheese is melted.
Serve and enjoy.
Microwave Creamy Apple-Cinnamon Oatmeal


Ingredients:
half-and-half cream, milk, water, apple, rolled oats, brown sugar, cinnamon, milk

Directions:
Place half and half cream, water, apple juice, chopped apples, rolled oats, brown sugar and cinnamon in a large microwave-safe bowl stir with a spoon.
Microwave on high and cook  until thickened and bubbly removing one or two times to stir.
Divide into two bowls.
Serve hot or warm then topped with milk or light cream and sprinkled with more brown sugar if desired.
Healthy Breakfast Bread (Or Muffins)


Ingredients:
all-purpose flour, quick-cooking barley, brown sugar, baking powder, baking soda, salt, cinnamon, milk, butter, eggs, carrot, apple, golden raisin, pecans, all-purpose flour, sugar, cinnamon, butter

Directions:
Preheat oven to 375°F
Take your quick-cook barley and grind it, using either a blender or a grain mill. It will come out finer with a mill, but a blender works fine as well.
Put the ground barley in the warmed milk while you assemble the remainder of the batter.
Combine flour, brown sugar, baking powder, backing soda, cinnamon and salt. Set aside.
In a large bowl, lightly beat the eggs, add the melted butter, and the milk/barley mixture.
Combine in the dry ingredients until just mixed.
Mix in the grated carrots and apples.
Fold in the pecans and raisins.
For the optional topping, mix together all the ingredients until coarse crumbs form.
Pour the batter into either a greased loaf pan or muffin tins.
If desired, sprinkle on the crumb topping.
Bake muffins for about 25 minutes, and the bread for about 35-40 minutes.
SUMAC CARROT SALAD WITH ALMONDS & OLIVES


Ingredients:
carrot, extra virgin olive oil, baby rocket, kalamata olives, fresh lemon juice, garlic cloves, lemon, zest of, honey

Directions:
Preheat oven to 400°F Peel and trim carrots. Cut any large carrots in half lengthways to roughly the same thickness.
Toss carrots in a large bowl with salt, pepper and olive oil. Massage into the carrots so that each carrot is well coated.  Place into a large baking dish so the carrots are in a single layer and bake for approximately 30-35 minutes until carrots are golden and tender.
To make the sumac lemon dressing, combine RawSpiceBar’s Sumac, 4 tbsp olive oil, 2 tbsp lemon juice, lemon zest, garlic cloves, honey and salt and pepper to taste. Shake well to combine.
Arrange baby rocket leaves on a large platter and top with roasted carrots. Sprinkle over the almonds and olives and just before serving drizzle with the dressing. Serve alongside RawSpiceBar’s roasted bronzini & hazelnut dukkah flatbread.