xiaoxl/recipe_data huggingface dataset:
Rosemary Breadstick


Ingredients:
warm water, active dry yeast, sugar, flour, whole wheat flour, rosemary, salt, cold water, olive oil, cornmeal, salt, sesame seeds, poppy seed

Directions:
Stir together water, yeast, and sugar in a bowl and let stand for 5 minutes.
Combine flour, whole wheat flour, rosemary, and salt in a food processor with a plastic dough blade and pulse for 5 seconds.
Stir water and oil into yeast.
With processor running, pour yeast mixture into the flour.
Process until dough forms a ball, adding flour, 1 tbsp at a time if necessary.
Place dough in a lightly greased bowl, turning to grease top.
Cover and let rise in a warm place for 1 1/2 hours.
Divide dough in half.  Roll each half into a 12 inch log. Cut each log into 1 inch pieces.  Roll each piece into a long rope.  Fold rope in half, twist, and place on a lightly greased baking sheet.
Sprinkle breadsticks with cornmeal and let rise for 15 minutes.
Preheat oven to 300.
Combine egg white with pinch of salt.
Brush mixture over breadsticks and sprinkle with salt, sesame seeds, or poppy seeds.
Bake for 30 minutes.
Increase heat to 350 and bake 5 minutes until golden brown.
KFC Mashed Potatoes


Ingredients:
margarine, butter, hot water, milk, salt

Directions:
Heat water add butter and margarine till melted., Add the salt and cook for 2 minutes., Add the flakes and mix till it looks like regular potatoes., Add milk to proper consistency., Serve with gravy.
Quick and Easy Baked Carrots
Category: side-dish
By wilsondogg

Baked carrots with light sweet glaze.

Ingredients:
1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

Directions:
Preheat oven to 425 degrees F (220 degrees C). Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar. Bake in preheated oven until carrots are tender, 20 minutes.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 4 servings

Calories: 68.4
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 15.7 g
Sugars: 8.1 g
Dietary fiber: 4.5 g
Protein: 1.4 g
Sodium: 101.4 mg
Bisquick Cinnamon Raisin Biscuits


Ingredients:
Bisquick, milk, granulated sugar, raisins, cinnamon

Directions:
Preheat oven to 425°F., Stir all ingredients until soft dough forms., Drop by spoonfuls onto ungreased cookie sheet., Sprinkle with additional sugar, if desired., Bake 10 to 12 minutes or until golden.
Nana's Tomato Relish


Ingredients:
tomatoes, onions, brown sugar, salt, mustard powder, curry powder, white pepper, cayenne pepper, malt vinegar

Directions:
Skin tomatoes with boiling water.
Chunk tomatoes. Peel and slice onions.
Place onions and tomatoes in a very large pan with vinegar and all seasonings.
Stir and boil on medium heat for 1 hour.
If needed at the end, thicken with a couple tablespoons of flour or other thickener and a little more vinegar.
Let cool then place in jars and store in fridge.
These make wonderful gifts!
YUM.
Delicious Lemon-Dill Chicken


Ingredients:
flour, lemon juice, garlic, fresh dill, butter, boneless chicken breasts, salt, pepper, flour

Directions:
Mix together 2-tbsp flour, salt and pepper. Coat chicken with mixture.
Heat oil in large non-stick skillet. Add breasts and cook over medium-high heat until golden brown, turning once and cooked through.
Remove chicken to a plate.
Add chicken broth flour mix, lemon juice and garlic to skillet. Bring to a boil, then reduce to a simmer for 1-minute or until slightly thickened.
Remove skillet from heat and add butter and fresh dill.
Return chicken to skillet and coat with sauce.
New Mama's Meatballs


Ingredients:
shallot, garlic, fresh basil, salt, ground pepper, ground nutmeg, egg, parmesan cheese

Directions:
You will also need: thin latex gloves (optional].
Preheat oven to 375, spray a rimmed baking sheet with nonstick spray and set aside.
Combine meat, shallots, garlic, basil, salt, pepper, nutmeg, egg, bread crumbs, milk and parmesan in a large bowl and mix thoroughly.
I wear thin latex gloves because I can really mix the ingredients and shape the meatballs without getting it under my fingernails.
Scoop up ¼ cup sized portions and shape into 1/2 inch balls.
Place meatballs, spaced apart on baking sheet.
Bake in preheated oven for about 20-25 minutes or until browned and cooked through (160 degrees in centers].
Do not overcook.
Add to pasta sauce or sweet and sour sauce or brown gravy.
Very delicious.
Crab Puffs Appetizers


Ingredients:
sharp cheddar cheese, green onions, Worcestershire sauce, mustard powder, butter, salt, seasoning salt, flour, eggs

Directions:
Preheat oven to 400 degrees F.
in a medium bowl combine crab, cheese, onions, Worcestershire sauce and dry mustard; mix well.
In a large saucepan combine butter and salt; bring to a boil then remove from heat, and add flour, beating until mixture forms a ball.
Add in eggs one at a time, beating after each.
Blend in crab mixture, mix well.
Drop by small teaspoonfuls onto ungreased baking sheet (at this point, puffs can be frozen on baking sheet].
Bake 15 minutes, then reduce heat to 350 degrees F, and bake for 10 minutes more.
Note: unbaked puffs can be frozen on a baking sheet, and transfered to plastic freezer bags; bake WITHOUT defrosting at 375 until crisp.
Syrian Salad


Ingredients:
romaine lettuce, cucumber, radishes, red bell pepper, green bell pepper, tomatoes, scallions, red onion, feta cheese, fresh parsley, black olives, capers, olive oil, wine vinegar, garlic clove, dried mint

Directions:
Rinse the romaine, tear it into bite-sized pieces, and place it in a salad bowl.
Arrange the other vegetables attractively over the romaine, topping with the feta, parsley, olives, and capers.
Combine the salad dressing ingredients. Drizzle the dressing over the salad.
Portuguese Sweet Bread III
Category: bread
By Pat

This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.

Ingredients:
2 (0.6 ounce) cakes compressed fresh yeast
¼ cup warm water (110 degrees F/45 degrees C)
3 ½ cups white sugar
6  eggs
5 pounds all-purpose flour
1 ¼ tablespoons salt
8 ounces butter, melted
4 cups milk
1  egg, beaten

Directions:
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a medium bowl, beat 6 eggs and the sugar together until light and fluffy. Sift the flour and salt into a large bowl. Stir in the dissolved yeast, the egg and sugar mixture and the cooled, melted butter. Slowly add the milk to the flour mixture until the dough is of working consistency. Turn dough out onto a lightly floured surface. Knead until the dough is soft and elastic, about 15 minutes. Place into a well oiled bowl, and cover with a damp cloth. Set aside to rise overnight. The next morning, preheat oven to 400 degrees F (205 degrees C). Grease two 10 inch round cake pans. Divide dough in half, shape into round loaves, and place into prepared pans. Brush the tops with beaten egg. Bake at 400 degrees F (200 degrees C) for 15 minutes, then lower temperature to 350 degrees F (175 degrees C) and bake for another 40 minutes, or until the top is golden brown and the loaves sound hollow when tapped on the bottom.

Prep time: 30 mins
Cook time: 1 hr
Total time: 15 hrs
Yields: 2 round loaves

Calories: 566.8
Fat: 10.8 g
Saturated fat: 5.9 g
Carbohydrates: 103.6 g
Sugars: 31.4 g
Dietary fiber: 2.7 g
Protein: 13.1 g
Cholesterol: 77.6 mg
Sodium: 456.6 mg
Coffee Madeleines


Ingredients:
sugar, butter, instant espresso powder, vanilla, all-purpose flour, baking powder, baking soda, salt

Directions:
Grease and flour twenty-four 3-inch madeline molds.  Set aside.  Beat sugar and yolks in a medium mixing bowl with an electric mixer on medium to high speed for 30 seconds.  Add butter, espresso powder, and vanilla.  Beat on low speed until combined.  Beat in egg whites until combined.
Preheat oven to 375 degrees F.  Stir together flour, baking powder, baking soda, and salt in a small bowl.  Sift flour mixture over the egg yolk mixture; gently fold inches  Fold in almonds.  Spoon batter into prepare molds, filling each about half full.
Bake for 10-12 minutes or until edges are golden and tops spring back when lightly touched.  Cool in molds for 1 minute.  Using the point of a knife, loosen cookies from molds; invert onto a wire rack.  Remove molds, and cool cookies completely on rack.  Drizzle Espresso Icing over madeleines, if desired.  Cover tightly and store at room temperature up to 3 days.
Espresso Icing:  Combine 1/2 teaspoons instant expresso powder and 1 tablespoons water in a small bowl. Stir in 1 cup sifted powdered sugar.  Stir in additional water 1 teaspoons at a time until a drizzling consistency.
Tropical Fruit Salad With Fresh Goat Cheese


Ingredients:
pineapple chunks, mandarin oranges, coconut milk, coconut

Directions:
Mix all ingredients together omitting the coconut and place in a serving dish and chill.
Sprinkle toasted coconut over the top.
Chocolate Weetabix Fudge


Ingredients:
flour, baking powder, sugar, Weetabix, butter, milk

Directions:
Mix all dry ingredients together.
Add melted butter.
Add milk as required to keep mixture moist (may need a little less or a little more depending on how moist mixture is].
Press into a greased tray.
Bake for 20 - 25 minutes at 180 degrees celcius.
Ice with favourite icing.
Leave to set in fridge.
Tropical Strawberry Smoothie


Ingredients:
frozen strawberries, milk, yogurt, sugar

Directions:
"Combine all ingredients in a blender and blend until smooth."
Raspberry Chicken


Ingredients:
dried thyme, rubbed sage, pepper, boneless skinless chicken breast halves, red wine vinegar

Directions:
Combine thyme, sage and pepper; rub over chicken.
Lightly brown chicken in a skillet coated with nonstick cooking spray.
Transfer to a 9-in. square baking dish coated with nonstick cooking spray.
Cover and bake at 375 for 15 minutes or until juices run clear.
In a saucepan, combine jam, orange juice and vinegar.
Bring to a boil; boil for 2 minutes.
Serve with the chicken.
Yield: 4 servings.
Lemon Chickpea Quinoa Burger


Ingredients:
chickpeas, red onion, fresh parsley, garlic cloves, lemon zest, lemon juice, salt, pepper, egg, quinoa, rolled oats

Directions:
Pulse all ingredients in a food processor until well combined and fairly smooth. Shape mixture into 4 equal-sized patties. Cover with plastic wrap and refrigerate until needed.
Preheat barbecue to medium-high. Grill patties with lid closed for 8 to 10 min., flipping once.
Tex-Mex Carne Asada


Ingredients:
garlic, salt, ground cumin, red wine vinegar, lemon juice, dried Mexican oregano, sirloin tip roast, extra virgin olive oil, onions, all-purpose flour, dry sherry, bay leaves, Worcestershire sauce, bell peppers, bell peppers

Directions:
In mortar or heavy bowl, mash garlic, salt, cumin, and oregano; blend spices into vinegar and lemon juice and mix well.
Score meat in a cross-hatch pattern with deep cuts; rub spice blend into meat, making sure it gets into cuts.
Marinate meat 1-4 hours in spice marinade.
Preheat oven to 350 degrees F.
Drain marinade from meat and reserve.
Coat meat in flour and shake away excess.
In roasting pan over heat on stove, heat onions in olive oil.
Add meat and brown on all sides.
Add reserved marinade, wine, bay leaves, Worcestershire sauce, and roasted bell peppers.
Cover and roast in oven at 350 degrees F.
for 2 hours, basting occasionally, turning meat over several times.
Add a mixture of three parts water, one part wine to the pan if the meat starts to stick and the marinade gets low.
Remove meat from pan, slice, and roast for 20-25 minutes longer, until meat tests done.
Check sauce for seasoning; strain and serve over meat, if desired.
Fruited Salad W/Poppy Seed Dressing


Ingredients:
lettuce, mozzarella cheese, parmesan cheese, cashews, dried cranberries, gala apples, pears, sugar, fresh lemon juice, salt, Dijon mustard, poppy seed

Directions:
Mix salad ingredients Prepare dressing by blending first 5 ingredients well., Add poppy seeds to dressing., Toss salad with dressing to taste.
Grilled Chicken Parmesan


Ingredients:
boneless chicken breasts, oregano, black pepper, 2% mozzarella cheese, parmesan cheese, parmesan cheese, spaghetti, boiling water

Directions:
Boil water for spaghetti.
Season both sides of the chicken breasts with onion salt, oregano, and black pepper.
Grill the chicken breasts for about 3 minutes per side (or until cooked through].
Cook spaghetti 4-5 minutes.  Drain.
Spread 1/4 cup of spaghetti sauce on the bottom of a baking dish.  Place chicken on top.  Spread the remaining 1/2 cup of spaghetti sauce over the chicken.
Top with grated and shredded parmesan and mozzerella cheese.
Place dish uncovered under broiler for 3 minutes (or until cheese is melted].
Serve over spaghetti.
Matthew's Black Bean Soup


Ingredients:
olive oil, onion, carrots, green bell pepper, red bell pepper, garlic cloves, ham, cayenne pepper, ground cumin, oregano, sherry wine, Worcestershire sauce, black beans, corn, diced tomatoes, green chilies, fresh cilantro

Directions:
Heat the olive oil in a large stock pot. Add the chopped fresh vegetables except the garlic (onion, carrot, green and red bell peppers, and jalapeno]. Saute over medium heat until vegetables are softened, about 10 - 12 minutes.
Stir in the garlic, the chopped ham, the cumin and the cayenne pepper and saute an additional 3 - 5 minutes, until garlic is softened and spices are toasted.
Deglaze the pan with the sherry, and add in the black beans (for a thicker soup mash about 1 cup of the beans before adding]. Also add the corn, tomato, and green chiles. Stir in the chicken stock, adding extra to cover if necessary. Bring the mixture to a boil and stir in the oregano.
Lower the heat and bring the soup to a low simmer. Simmer the soup, partially covered for about 45 minutes, or until the desired consistency is reached (add more liquid if too much boils away]. Stir in one-third to one-half of the cilantro.Taste for seasoning, adding more salt and pepper as desired. Reserve the rest of the cilantro for serving.
Serve with your choice of fixins: fresh chopped cilantro, hot flour tortillas, shredded Colby-jack cheese, chopped onion or scallion, hot sauce, and/or sour cream.
Chocolate Walnut Pie


Ingredients:
unsalted butter, bittersweet chocolate chips, eggs, golden brown sugar, dark corn syrup, vanilla extract, salt

Directions:
Position rack in lower third of the oven and preheat to 375°F . Stir the butter and 1/3 cup of the chocolate chips in a heavy small saucepan over low heat until melted and smooth. Cool until warm.
Beat the eggs, sugar, corn syrup, vanilla and salt in a medium bowl until blended. Whisk in the butter mixture. Stir in the walnut pieces and the remaining 2/3 cup chocolate chips.
Pour the filling into the pie crust. Bake until filling is set and crust is golden brown, about 45 minutes. Cool. (Pie can be prepared 1 day ahead. Cover loosely and keep at room temperature.].
Chocolate Chip Challah


Ingredients:
dry yeast, sugar, sugar, warm water, eggs, salt, all-purpose flour

Directions:
In a large bowl, dissolve the yeast and 1 Tablespoon of sugar in the water. Whisk until completely combined.
Add vegetable oil and whisk. Then add 4 of the eggs, whisking for about one minute after each egg is added. Whisk in remaining sugar and salt. Add flour one cup at a time, mixing with a sturdy spoon after each cup.
When all of the flour has been added, turn dough onto floured surface and knead the dough to remove all lumps. Clean out bowl and grease it. Form dough into a ball and return it to the bowl. Let dough rise for one hour in a warm. The dough should approximately double in size. Punch it down and then put chocolate chips in center of dough and reform dough into a ball so that the chocolate chips are encased in the center of the dough. Allow to rise for another 30 minutes.
Remove dough from warm spot and place dough ball onto floured surface. Using a long serated knife, cut the dough in half and then cut each halve into thirds. Reform all six dough balls so that the chocolate is encased in the center of each ball. Then, using your hands, roll out each ball into a strand approximately 15 inches in length. Take three strands and pinch them together at one end, tucking the pinched ends under the bread. Braid the three strands together. When you get to the end of the strands, pinch the strands together and tuck under loaf. Repeat for remaining three strands to create a second loaf.
Lightly grease a large baking sheet. Gently transfer the challahs to the baking sheet. Whisk remaining egg in a small bowl and brush generously onto each challah. Return loafs to warm spot to rise for another 30 minutes.
Preheat oven to 375. Brush challahs with second round of egg wash. Be sure to get egg wash into all the cracks and crevices. Place loaves into oven on middle rack. Fill a baking dish or roasting pan with about two inches of water. Place dish on the rack below the challahs. Bake the challahs for thirty minutes, rotating the baking sheet once in the middle of baking time. Challahs should have a medium golden brown crust and sound hollow when tapped. Be sure to check challahs near end of baking time in order to avoid over cooking. Continue cooking past 30 minutes if challahs aren't golden brown yet.
Cool challahs completely on wire baking rack.
Grilled Pork and Apple Kebabs


Ingredients:
fuji apples, onion, maple syrup, apple pie spice, cayenne pepper

Directions:
Heat a grill or grill pan to medium. If using bamboo skewers, soak in cold water for at least 30 minutes.
Thread the pork, apples, and onion onto the skewers and season with salt and pepper. Rub with the oil. In a small bowl, mix the syrup and spices.
Grill the skewers, turning (each skewer] to evenly brown, until grill marks appear, about 8 minutes. Brush with the maple syrup mixture, grill until the meat is cooked through, about 2 minutes longer. Drizzle with more syrup, if desired.
Kerala Beef


Ingredients:
garlic, fresh ginger, chili powder, salt, beef tenderloin, tamarind paste, coconut oil, mustard seeds, curry leaves, red onions, green chilies, garam masala, ground coriander, ground turmeric, black pepper, yogurt, cilantro

Directions:
Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.] Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.
Herbed Roast Chicken for Crock Pot (With Bonus Stock)


Ingredients:
whole chicken, onion, celery ribs, carrots, oranges, lemon, fresh thyme, dried thyme, garlic cloves, kosher salt, olive oil, fresh black pepper

Directions:
Cut up the onion, celery and carrots and put them in the bottom of your crock pot.  You are not going to eat these with the chicken, they stay there for making stock.  Limp veggies are OK for this part.  Putting them in the bottom of the crock pot keeps the chicken elevated out of the juice and lets the bird roast instead of stew.
Combine the garlic cloves, olive oil, salt, and pepper.  Add about 1/2 tsp of the fresh thyme leaves or all of the dried thyme.  I combine in a small food processor, but you can do this by hand.
Remove all the stuff they pack on the inside of your chicken and place them (neck and innards, NOT the plastic bag] in the crock pot with the veggies.  You aren't eating innards, but they DO make the stock taste richer.  Remove as much of the excess chicken fat as is practical.
Take the garlic paste and spread it under the skin of the chicken.  Try not to poke holes in the skin.  Make sure you flavor the breasts and thighs.  Now stuff the orange or lemon slices and fresh thyme (if using] under the skin as well.  If you have extra, place it in the middle of the bird.
Roast in your crock pot for 3 to 4 hours on hi.
Remove chicken and enjoy for dinner.  Add 2 cups of water to your crock pot and turn it to LO.
I remove the thighs, legs and wings to a platter for serving.  I put the breasts into a ziptop bag for use in another meal unless we're serving company.
After removing as much of the chicken meat as you care to, return the bones to the crock pot.  It helps if you separate the bones or mush them to make it lie flatter.  Add enough water to come 1/2 way up the bones.  Turn your crock pot on LO for 8 to 12 hours.
Strain the liquid from the crock pot and refrigerate.  Dump the solids into the trash.  After the stock has cooled, remove the hard fat from the top and discard.  Freeze the stock or use it within a few days.
Hummus & Cucumber Toasts


Ingredients:
French baguette, cucumbers, feta, red pepper flakes, olive oil

Directions:
Heat oven to 375 degrees.
Cut baguette into long slices lengthwise. Place in a single layer on a baking sheet. Bake about 10 minutes until light brown and toasted.
Spread hummus over each toast. Top with ribbons of cucumber and a sprinkle of feta. Drizzle with a small amount of olive oil and finish with red pepper flakes.
Fancy Fishcakes


Ingredients:
potatoes, butter, spring onions, smoked salmon, eggs, panko breadcrumbs, lemon wedge

Directions:
Boil the potatoes for 15 minutes,or until tender. Drain. Let cool a bit, and when still warm mash the potatoes until smooth, together with the butter.
In a pan, gently fry the haddock in a little oil until cooked through,about 8-10 minutes depending on the thickness of the fillet. When done, let it cool and flake the meat, picking over for bones.
When the potatoes are quite cold, mix in the spring (green] onions and the flaked fish, the chopped salmon and your other seafood of choice.
Form the mixture into balls and then flatten into 'cakes', about 3" across and about 3/4" thick.
Dip each cake in flour, beaten egg and panko breadcrumbs.
Fry the cakes in some oil, enough to get them a nice golden colour and heat them through piping hot - very important!
Cucumber and Mastershalum Tea Sandwiches (-- Tasty Dish--)


Ingredients:
mayonnaise, cream cheese, seedless cucumber, fresh dill, creme fraiche, salt, white pepper, fresh dill

Directions:
Spread each slice of bread with *condiment of choice as suggested.
*Note: to make the optional condiment combine all the ingredients in a small bowl and mix well.
Arrange about 8 cucumber slices on half of the bread slices. Garnish with a few sprigs of fresh dill.
Next arrange the nasturtium (aka Mastershalum] leaves or baby spinach leaves on the other 3 slices of bread.
Season with salt and pepper to taste.
Cut the sandwiches in quarters and arrange on a platter or cover and refrigerate until ready to eat.