xiaoxl/recipe_data huggingface dataset:
Almond Panna Cotta With Cherry Compote


Ingredients:
unflavored gelatin, heavy whipping cream, sugar, bing cherries, cherries, sugar

Directions:
To make the  panna cotta:
In a mixing bowl, sprinkle the gelatin over 1/2 cup of the almond milk. Allow the gelatin to soften, about 10 minutes. Meanwhile, in a large saucepan over medium heat, combine the remaining almond milk, heavy cream, blanched almonds and sugar. Whisk the mixture to dissolve the sugar while bringing it to a simmer. Remove from the heat, cover with a lid and allow to steep for 15 minutes. Strain out the almonds and return the mixture to the saucepan. Return the saucepan to the stove and bring to a simmer. Whisk in the gelatin mixture, remove from the heat and divide among six 6-ounce ramekins. Refrigerate until set, at least 5 hours.
To make the cherry compote:
While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools]. Cover and chill until ready to serve. If desired, unmold the panna cotta. Serve with the cherry compote either on top or alongside.
Homemade Butter
Category: appetizers-and-snacks
By Brian Perspect

You can make great tasting butter at home just by putting heavy cream in a food processor and running it till it turns into butter.

Ingredients:
2 cups heavy cream
¼ teaspoon salt  (Optional)

Directions:
Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cup butter

Calories: 102.6
Fat: 11 g
Saturated fat: 6.9 g
Carbohydrates: 0.8 g
Protein: 0.6 g
Cholesterol: 40.8 mg
Sodium: 47.6 mg
Crab Rangoon Pizza
Category: world-cuisine
By AR Community Support

True crab rangoon flavor on a pizza. Easily made to be gluten-free.

Ingredients:
1 cup vegetable oil for frying, or as needed
4  (3.5 inch square) wonton wrappers, cut into strips
1 (16 ounce) package pizza dough
6 ounces cream cheese, softened
6 tablespoons chopped green onions, divided
¼ cup shredded Parmesan cheese, divided
4 ounces frozen crab meat, thawed
4 ounces shredded mozzarella cheese
2 tablespoons sweet chili sauce

Directions:
Heat vegetable oil in a deep skillet over medium-high heat; fry wonton strips until crisp, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain. Preheat oven to 450 degrees F (230 degrees C). Spread pizza dough onto a baking sheet. Bake in the preheated oven until slightly brown, about 7 minutes. Mix cream cheese, 1/4 cup green onions, 2 tablespoons Parmesan cheese, and crab together in a bowl; spread onto the pizza crust. Top with mozzarella cheese, remaining Parmesan cheese, fried wonton strips, and remaining green onions. Bake in the preheated oven until cheese is browned and melted, about 8 minutes. Drizzle sweet chile sauce over top.

Prep time: 10 mins
Cook time: 17 mins
Total time: 27 mins
Yields: 1 pizza

Calories: 327.4
Fat: 15.4 g
Saturated fat: 6.9 g
Carbohydrates: 32 g
Sugars: 4.5 g
Dietary fiber: 1 g
Protein: 14.5 g
Cholesterol: 45.7 mg
Sodium: 681.3 mg
Freezer Pops (Popsicles) With Freezer Jam Pectin


Ingredients:
sugar, Splenda sugar substitute

Directions:
In a medium bowl, combine fruit puree, fruit juice and honey until mixed.
Add 1 rounded T of the pectin and stir for 3 minutes.
Pour mixture into popsicle molds.  If using wooden sticks, wait 5 minutes and then insert sticks.
Freeze until solid (8-12 hours].
Banana Date Bread


Ingredients:
sugar, egg, all-purpose flour, baking powder, baking soda, salt, bananas, water, vanilla extract, pitted dates

Directions:
Preheat oven to 350 degrees.
In a large bowl, beat together the oil and sugar.
Add the egg and mix well.
In a medium sized bowl, combine the flour, baking powder, baking soda and salt.
In another bowl, combine the bananas, water and vanilla extract.
Add banana mixture to the oil and sugar mixture alternately with the flour mixture, combining well after each addition.
Stir in dates and nuts (if desired].
Turn mixture into a greased and floured 9" x 5" loaf pan.
Bake for 50-55 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
Cool for 10 minutes then remove from pan and let cool on wire rack before slicing.
Cognac Cosmopolitan


Ingredients:
cognac, Cointreau liqueur, fresh lemon juice, cranberry juice

Directions:
Add all the ingredients to an ice-filled shaker.
Shake vigorously.
Strain mixture into a cocktail glass (just right for a martini glass].
Garnish with slice of lime.
Pumpkin Bread


Ingredients:
all-purpose flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg, salt, pumpkin, eggs, water, vanilla

Directions:
When using fresh pumpkin, cut it into 2-3 inch pieces.  (easier to hold in your hand].
You need to make sure the seeds and 'guts' have been scraped out.
Place the pieces into a large pot of water and boil until meat is soft.
It is ready when the skin peels off easy.
Place the skinless pumpkin into a bowl, mash and measure.
**Prep time does not include cooking the fresh pumpkin**.
Preheat oven to 350 degrees F.
Mix dry ingredients in a large bowl, make a "well" in these ingredients then add the moist ingredients.
Mix them all together until smooth then add the vanilla.
Mix well, then pour into loaf pans and bake for 1 hour or until the tester comes out clean.
Cool completely on racks before storing.
Mom's Baking Powder Biscuits


Ingredients:
flour, baking powder, salt, sugar, shortening, cold water

Directions:
Place flour,  baking powder, salt, sugar into a med. mixing bowl. Stir slightly with fork.
Add shortening and mix with pastry cutter, or I rub thru my hands, until shortening and flour mixture resemble small peas.
Add just enough water to form a dough. To much water will make a tough biscuit.
Lay the biscuit dough out on a floured surface. you can roll the dough to 3/4 inch or I just pat it out to the desired thickness. Cut with biscuit cutter. Place on a heavily greased baking sheet.
Let Biscuits sit for 20 to 30 minutes before baking in a 375 degree oven for 20 minutes.
Oreo Fruit Tart


Ingredients:
sugar, Cool Whip Topping, butter

Directions:
Mix 22 crushed Oreo cookies  and butter in medium bowl for crust.
Press firmly on bottom and sides of 9-9nch pie plate.
Beat cream cheese and sugar in bowl with electric mixer at medium speed for 1 minute or until smooth.
Fold in whipped topping; spread into pie crust.
Top with chopped cookies and fruit.
Brush preserves over fruit with pastry brush.
Refrigerate for 2 hours or until serving time.
American Sandwich Bread - ABM or Oven


Ingredients:
warm water, unsalted butter, honey, bread flour, whole wheat flour, salt, instant yeast, fast rising yeast

Directions:
**ABM METHOD**.
Add ingredients in order recommended by your ABM manufacturer.
Select Quick setting, and start.
After 8 minutes of kneading, check the dough consistency.  If too dry, and dough is not pulling in all of the flour, add a tablespoon of water, and check again.  If too wet, and dough is visibly wet, add a tablespoon of all-purpose flour, and check again.
Remove from ABM when done.  Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.
**OVEN METHOD**.
Set one oven rack on lowest possible level.  Set second rack in middle position.  Preheat oven to 200 degrees F.  Once the oven has reached 200 degrees, maintain the heat for 10 minutes, then turn off the oven.
IF USING STANDING MIXER.
Mix the flour and salt in the bowl of a standing mixer fitted with the dough hook.
Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup.
Turn the mixer to low and slowly add the liquid.  When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the mixer 2-3 times to scrape dough from the hook, if necessary, about 10 minutes.  (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add up to 1/4 cup of flour, 1 tablespoon at a time, until the dough is no longer sticky.].
Turn the dough onto a lightly floured work surface.  Knead to form a smooth, round ball, about 15 seconds.
Go to Step 20.
IF USING FOOD PROCESSOR.
Mix flour and salt in bowl of food processor fitted with the steel blade.
Add liquid ingredients.  Process until rough ball forms.  Let dough rest 2 minutes.
Process 35 seconds.
Turn dough onto a lightly floured work surface.  Knead dough by hand until dough is smooth and satiny, 4-5 minutes.
Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly.  Cover the bowl with plastic wrap and place in the warmed oven until the dough doubles in size, 40-50 minutes.
Gently press the dough into an 8-inch square that measures 1-inch thick.  Starting with the side farthest from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself.
Turn the dough seam-side up and pinch it closed.  Place the dough seam-side down in a greased 9x5-inch loaf pan and press it gently so it touches all 4 sides of the pan.
Cover with plastic wrap.  Set aside in a warm spot until the dough almost doubles in size, 20-30 minutes.
Heat the oven to 350 degrees F.  Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack.
If possible, place the loaf on a rack above the baking pan of water; otherwise, place the 2 pans side by side.
Bake until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees F, about 40-50 minutes.
Remove the bread from the pan, transfer to a wire rack, and cool to room temperature.
Slice and serve.
Freezer Pizza Sauce


Ingredients:
olive oil, onion, garlic cloves, diced tomatoes, tomato paste, sugar, dried oregano, ground oregano, salt, dried basil, bay leaf, pepper

Directions:
In a medium saucepan, heat olive oil on medium heat. Add onion and garlic and saute until just soft, not browning.
Add the remaining ingredients and simmer 30 minutes, or until sauce is desired consistency.
Use a stick blender or food processor if you prefer a smooth consistency.
Krispy Kreme Doughnuts


Ingredients:
powdered sugar, cinnamon, sugar

Directions:
Cut out a hole in the center of each biscuit.
Deep fry until brown (or fry in skillet], turning doughnuts once.
Do not crowd.
Drain well on paper towels.
Because the biscuit dough has little, if any, sugar, you will want to either roll them in powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2 granulated sugar with cinnamon to taste], or glaze them (regular or chocolate].
People Love This Hummus


Ingredients:
garbanzo beans, water, sesame seeds, garlic, olive oil, lemon juice, cumin, sea salt

Directions:
preheat oven to 300 degrees and put oven rack in center of oven.
rinse garbanzo beans and take out any stones, dirt and bad beans.
add beans and water to saucepan with lid.
bring beans to boil and then simmer, covered, for 45 minutes.
while beans are boiling, spread seeds on cookie sheet and toast in oven for 8-12 minutes until they are dark brown but not black. (watch closely after first 5 minutes to make sure they don't burn--they go from dark brown to black VERY QUICKLY].
remove seeds and put in very large deep bowl IMMEDIATELY so they don't burn.
while beans are boiling, peel all of the garlic in the head of garlic and slice thin.
place garlic and oil in small frying pan and saute over medium heat until light golden brown (about 5 minutes].
add garlic and oil to sesame seed bowl.
remove beans from the heat.
take 1/2 cup of bean water and put in with the seeds and garlic.
puree the seeds and garlic until smooth and no more seeds are whole.
** if using food processor, make sure liquid doesn't go above the blade top.
add garbanzo beans to the seeds and puree until smooth.
stir in remaining ingredients.
taste hummus and adjust ingredients as desired.
Vegan Chocolate Nut-Butter Muffins


Ingredients:
flour, baking powder, baking soda, cocoa powder, liquid sweetener

Directions:
Preheat oven to 350°F or 180°C.
In a bowl add oil, sweetener, milk, nut-butter and combine well.
Take another bowl sieve flour, baking soda, baking powder, cocoa powder and salt. Mix well.
Add dry ingredients to well and mix well.
Grease your muffin tin with oil and add muffin batter.
Bake for 15-18 minutes.
Spanish-Style Garlic Prawns (Shrimp)


Ingredients:
saffron thread, sherry wine, olive oil, garlic cloves, red chile, chopped tomatoes, fresh flat-leaf parsley, fresh ground black pepper

Directions:
Crumble the saffron threads into the sherry and set aside until ready to use.
Heat the oil in a non-stick fry pan, add the sliced pepper and fry for 3-5 minutes.
Stir in the garlic and chili and fry for 1-2 minutes until the garlic turns golden.
Add the tomatoes, prawns and sherry mixture to the pan.
Stir-fry for 3-4 minutes until the prawns are pink and firm.
Sprinkle with parsley and season with pepper.
Serve over rice.
Honey Oat Bran Bread


Ingredients:
skim milk, dry non-fat buttermilk, olive oil, canola oil, egg, sea salt, unbleached all-purpose flour, bread flour, whole wheat flour, honey, dry yeast

Directions:
"Add the ingredients to your bread machine in the order recommended by the manufacturer, which is usually in the order given, being careful that the yeast doesn't come in contact with the salt."
West African Banana Fritters


Ingredients:
all-purpose flour, sugar, eggs, milk, bananas, powdered sugar

Directions:
In a deep mixing bowl, stir the flour and sugar together and, with a whisk, beat in the eggs one at a time. Whisking constantly, add the milk, about 1/3 cup at a time and continue to beat until the batter is smooth and elastic enough to stretch like a ribbon from the beater when it is lifted up out of the bowl.
Peel the bananas, chop or slice them coarsely, and drop them into a shallow bowl. With the tines of a table fork, mash the bananas to a smooth puree. Stir the puree into the batter and let the mixture rest at room temperature for about 30 minutes before frying.
Pour oil into a deep fryer or large, heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 375 degrees ona deep frying thermometer.
For each fritter, ladle about 1/4 cup of the banana batter into the hot oil. Deep-fry 2 or 3 fritters at a time, leaving enough space between them so that they can spread into 3 or 4-inch rounds or oblongs. Turning them once or twice with a slotted spoon, fry for about 3 minutes or until the fritters are a rich golden color on all sides. as they brown, transfer them to paper towels to drain.
While the fritters are still warm sprinkle them lightly with powdered sugar and serve at once.
Cranberry Applesauce Muffins
Category: bread
By MISS ALIX

I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!

Ingredients:
1 cup unsweetened applesauce
⅓ cup vegetable oil
1  eggs, beaten
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped
½ cup pecans, chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 12 muffins

Calories: 212.1
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 28.5 g
Sugars: 11 g
Dietary fiber: 1.8 g
Protein: 3.2 g
Cholesterol: 15.5 mg
Sodium: 208.6 mg
Sriracha-Honey Sauce


Ingredients:
sriracha sauce, yellow mustard, brown sugar, honey

Directions:
Combine., This is amazing for hamburgers, chicken, fries, etc., Be careful giving this to kids under the age of 1 as they cannot eat honey.
Roasted Asparagus & Mushroom Salad With Creamy Mustard Dress


Ingredients:
asparagus, cremini mushrooms, onion, bibb lettuce, olive oil, salt, pepper, plain yogurt, stone ground mustard, parmesan cheese, milk, salt, pepper

Directions:
Dressing  --  Make this ahead and refrigerate until ready to use.  In a small bowl, add the yogurt, mustard and parmesan, salt and pepper to taste and refrigerate until ready to use. If the dressing is too thick for you, add a little of the milk. I usually add about 1 teaspoon, but add more if you like the dressing a bit thinner. Make ahead, it is even better.
Asparagus and Mushrooms  --  When ready to make the salad, add the asparagus and mushrooms to a small bowl and mix with the olive oil, italian seasoning, pinch of salt and pepper. Toss well and add to a cookie sheet lined with parchment paper or not. The parchment paper makes for a quick clean up. Roast in a 425 degree oven, middle shelf for 7-10 minutes.  You want the asparagus and mushrooms roasted and slightly tender, but not over done.
Salad and Plate  --  In a large bowl, add 1 tablespoon of the dressing and toss with the lettuce and onion. Plate about 1 1/2 cups of the lettuce per plate and top with the asparagus and mushrooms. Drizzle the creamy dressing over the salad and serve.  ENJOY!  This is a simple but very good salad.
50 Shades of Garlic Roasted Chicken


Ingredients:
garlic, celery, carrot, potato, fresh thyme, fresh rosemary, olive oil flavored cooking spray, onion, green bell pepper, celery, fresh parsley, fresh thyme sprigs, garlic cloves, chicken, fresh ground black pepper, salt, dried thyme, olive oil flavored cooking spray, fresh thyme sprig, low sodium chicken broth, dry vermouth, dry sherry, fresh thyme, salt, chicken, all-purpose flour, water

Directions:
Preheat oven to 375 degrees F.  (I'm tempted to change that to 400F for a larger chicken.].
ROASTING BED:
Cut off tops of heads of garlic (do not peel the garlic, but you may remove excess "skin"].  Arrange in bottom of half size serving tray (~9" x 13"].  (At least use enough heads of garlic to cover the base of the chicken.  You could use a steaming tray to corral the garlic, or arrange additional vegetables on the outer edges.].
Spray roasting bed with olive oil flavored cooking spray.
Spread a small piece of fresh thyme on each head of garlic, then lay 2 branches of rosemary across center group of garlic heads.
CHICKEN:
Combine onions, bell peppers, celery, parsley, fresh thyme sprigs and 5 garlic cloves.  Place in cavity of the chicken.
Place chicken, breast side up, on top of the roasting bed.
Sprinkle chicken with mix of pepper, salt and 1/2 teaspoon dried thyme.
Coat chicken with cooking spray.
Tie end of legs together with cooking twine and tuck wing tips under the chicken.
Roast for 40 minutes.
Increase the oven temperature to 450 degrees F.
Bake an additional 20 minutes (for a 3 1/2 pound chicken, maybe] or until a thermometer registers 170 degrees.  (It has not been unusual for me to need an additional 30 minutes for a 4 1/2-to-5-lb. roasting chicken.].
Transfer chicken to a platter.
Remove garlic cloves from the roasting pan, squeeze them out of the skins and reserve 5 of them for the sauce.  Scatter the remainder around the chicken, cover the platter with foil and allow the chicken to rest.  (Remember, you can also freeze excess roasted garlic cloves for use in Creamy Thyme Sauce at a moment's notice.].
CREAMY THYME SAUCE:
Place the reserved roasted garlic cloves, broth, white wine and salt in a medium saucepan.  Bring to a boil, cover, and reduce heat.  Simmer for 10 minutes.
While the broth is simmering, combine flour and water in a small bowl, stirring with a whisk until smooth.
Slowly pour the slurry into the broth while whisking the broth (if I can do this, you can, too.  Just don't ask me to chew gum and hop on one leg].
Simmer the broth for 5 minutes or until thicken, whisking often.
Remove and discard garlic from the sauce (or not, depending on your guests' preference].
I recommend that you leave the skin on this chicken; it is terrific!
Carve chicken, garnish with thyme sprigs, if desired.
Serve chicken with garlic cloves and sauce.
Bonus:  We always have chicken-roasted garlic cloves left over, so I freeze 6 cloves to a sandwich bag and put all the sandwich bags into a 1-pint freezer bag so they are ready to plop into whatever recipe needs some garlic.  Roasted garlic does not requiring sauteeing.
Grilled Lamb Loin Chops
Category: meat-and-poultry
By France C

Don't let their small size fool you, these chops are packed with maximum flavor! Try and find loin chops that are at least 1-inch thick for best results. These are best served medium to medium-rare, but add a few extra minutes per side if you prefer them a little more done.

Ingredients:
2 tablespoons herbes de Provence
1 ½ tablespoons olive oil
2 cloves garlic, minced
2 teaspoons lemon juice
8 (5 ounce) lamb loin chops
1 pinch salt and freshly ground black pepper

Directions:
Combine herbes de Provence, olive oil, garlic, and lemon juice in a small bowl. Rub mixture over lamb chops and refrigerate for at least 1 hour. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season chops with salt and pepper. Place chops on the preheated grill and cook until browned and medium-rare on the inside, 3 to 4 minutes per side. Remove from grill and place on an aluminum foil-covered plate to rest for 5 minutes before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 579.3
Fat: 43.9 g
Saturated fat: 17.2 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Protein: 42.5 g
Cholesterol: 168.3 mg
Sodium: 168.7 mg
Honeyed Lemon Whip


Ingredients:
clear honey, caster sugar, lemon

Directions:
Mix yogurt with the honey or sugar and lemon juice.
Whisk egg white until very stiff then fold into the yogurt and honey mixture.
Spoon into 2 or 3 individual glasses and decorate each with a curl of lemon rind.
Serve immediately.
Chili Soup
Category: soups-stews-and-chili
By Dirk Zwart

This is a recipe we use for the Sioux Center Christian School soup supper. It is designed to be easy and  relatively inexpensive.

Ingredients:
3 pounds ground beef
1 ½ cups chopped onion
2  potatoes, cubed
4 (15 ounce) cans kidney beans
4 (10.75 ounce) cans  condensed tomato soup
8 cups tomato juice
3 teaspoons chili powder
8 cups water
salt to taste

Directions:
In a large pot over medium heat, combine the ground beef and onions. Saute for 5 minutes, or until meat is browned. Drain excess fat and add the potatoes, beans, tomato soup, tomato juice, chili powder, water and salt to taste. Bring just to a boil and reduce heat to low. Simmer for 1 hour and serve.

Yields: 12 to 14 servings

Calories: 518.1
Fat: 27.8 g
Saturated fat: 10.8 g
Carbohydrates: 43.1 g
Sugars: 12 g
Dietary fiber: 9.4 g
Protein: 26 g
Cholesterol: 82.7 mg
Sodium: 829.5 mg
Paprikas Burgonya ( Paprika Potatoes)


Ingredients:
onion, butter, paprika, potatoes, salt

Directions:
Saute finely chopped onion in butter.
Add paprika when onions are lightly browned; then add potatoes and salt.
Cover and keep stewing, adding enough water to keep potatoes from sticking.  Turn now and again with pancake turner.
Simmer until potatoes are soft.
Before serving add a little sour cream, if desired.