xiaoxl/recipe_data huggingface dataset:
Better Batter Rye Bread


Ingredients:
hot water, butter, sugar, molasses, sea salt, caraway seed, white bread flour

Directions:
Put butter, sugar, salt, caraway and onions in large mixer bowl. Pour water over and stir. Cool to lukewarm, then sprinkle the yeast over and let it sit for a couple of minutes, no more. Yeast should be get a bit foamy. Mix the bread flour and the cocoa. The cocoa doesn't give it a chocolate flavor, but, like the molasses, darkens the color. Put the regular beaters in the mixer and add the flour mix to the water mix. Beat in slowly, then beat on medium for about 5 minutes, to develop the dough. Switch to the dough hooks, and gradually add 2 cups of the rye flour. The dough should be thick and heavy, but not thick enough to knead. Add a little more rye flour if it's too wet. Spoon into a greased loaf pan, put a little butter on your hands, and pat it down lightly to get into it the corners. Bake at 400 degrees for 40 to 50 minutes. Cool completely before slicing.
Some people add a tablespoon of instant coffee, to make the bread even darker, or 2 teaspoons of dried dill. Both are really good. You can also substitute plain yogurt for all or part of the butter. If you don't have bulk yeast, use 2 tablespoons. I buy my yeast at a health food store. It's better yeast, and it's a whole lot cheaper.
Filipino Lumpia (Deep-Fried Pork Spring Rolls)


Ingredients:
ground pork, yellow onion, carrot, garlic cloves, kosher salt, fresh ground black pepper, egg, white vinegar, soy sauce, sugar, black peppercorns, garlic cloves

Directions:
In a medium bowl, combine the pork with the onion, carrot, garlic, salt, and pepper and mix with your hands until evenly combined. Position 1 spring roll wrapper in front of you like a diamond (so that a point is facing you], and place 1 tablespoon of filling on the diamond's bottom half. Lift the point nearest you and wrap it around the filling. Fold the left and right corners in toward the center, brush the top tip with some of the beaten egg, and continue rolling into a tight cylinder. Transfer to a parchment paper—lined baking sheet and repeat with the remaining wrappers and filling.
Make the dipping sauce: In a small jar, combine the vinegar, soy sauce, sugar, peppercorns, garlic, and chiles. Shake to mix.
Pour oil to a depth of 2 inches in a 6-quart Dutch oven, attach a deep-fry thermometer to the side of the pan, and heat to 350°. Working in batches, add the spring rolls to the oil and fry until golden brown and the filling is cooked, about 8 minutes. Using a slotted spoon, transfer the lumpia to paper towels to drain. Season with salt and serve while hot with the garlic-chile vinegar sauce.
Coconut Cream Pound Cake
Category: desserts
By Connie Bridges Mallard

A moist coconut pound cake, a crowd pleaser. I use this recipe for making wedding cake layers.

Ingredients:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
6  eggs
1 teaspoon coconut extract
3 cups all-purpose flour
½ teaspoon baking powder
2 cups flaked coconut

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan. Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 1 - 10 inch tube pan

Calories: 450.7
Fat: 21.1 g
Saturated fat: 13.4 g
Carbohydrates: 60.7 g
Sugars: 41.1 g
Dietary fiber: 1.5 g
Protein: 6.2 g
Cholesterol: 115.7 mg
Sodium: 191.5 mg
Mocha Cocktail


Ingredients:
character(0]

Directions:
Pour all the ingredients into a cocktail shaker with ice., Shake vigorously for 10 seconds and strain into a chilled martini glass.
Mixed Nut Shortbread


Ingredients:
butter, sugar, flour, vanilla extract, sugar

Directions:
preheat oven to 375., spray an 8x8" pan with cooking spray., stir together sugar and butter with a wooden spoon until blended., add vanilla., add flour and mix with your hands until a soft dough forms., spread dough into greased pan pressing down to even., sprinkle with nuts and the 1 tbsp sugar., bake 20-25 minutes until cooked., cut into 18 bars., enjoy!
Hulda's Krumkake


Ingredients:
eggs, sugar, cardamom, brandy, butter, water, flour

Directions:
Mix altogether.
Preheat krumkake baker about 3 minutes.
Bake in electric krumkake baker, 25-30 seconds.
Roll into cone shape immediately.
Cool completely before storing.
I have never done this but have wondered if you could use same recipe except swap out the brandy and cardamon for limoncello? Or make a variation of a cannoli and stuff with cannoli filling instead?
Kim's Tex-Mex Egg Cups (South Beach Diet Friendly)


Ingredients:
eggs, 1% fat cottage cheese, monterey jack cheese, green chilies, salt, pepper, chicken breast, Tabasco sauce

Directions:
Spray muffin pans with non-stick cooking stray (Such as Pam].
Preheat oven to 350°F.
In a large mixing bowl, beat eggs with a whisk.
Add cottage cheese, Monetery Jack cheese, green chiles, salt and pepper.
Mix until well blended.
Add chicken and stir until combined.
Spoon 1/4 cup of egg mixture into each cup.
Bake for 20 minutes or until done.
Take a knife and loosen the cups from the pan.
Turn egg cups out onto a wire rack and let cool slightly before serving.
Eat eggs warm out of the oven, or refrigerate for later use.
EGGS DO NOT FREEZE WELL!  Eggs become spongy and wet when frozen!
Weight Watchers Greek Burger (4 Points)


Ingredients:
mint, lemon

Directions:
Mix first 4 ingredients., Form into patty. Broil 5 minutes per side., Stuff into 1 small pita.
Creole-Style Bean Soup


Ingredients:
chicken broth, cooked ham, smoked sausage, celery, onion, garlic clove, salt, pepper, bay leaf, thyme, Worcestershire sauce, tomatoes, tomato paste, dry mustard, frozen okra

Directions:
In a large saucepan combine beans with broth. Cover and bring to boil. Reduce heat, simmer 45 minutes until beans are tender.
Add ham, celery, onion, garlic, seasonings and sauces. Break up tomatoes; mix with tomato paste and mustard; stir into bean mixture. Simmer 15 to 20 minutes.
Bring to boil; add okra and cook 6 to 8 minutes. Stir in shrimp, cook 3 to 4 minutes until shrimp and okra are cooked. Serve with whole grain bread or cornmeal muffins.
Oh, Cod!
Category: seafood
By redpepperineverything

Goes well with asparagus.

Ingredients:
2 tablespoons olive oil
½  onion, chopped
1 clove garlic, chopped
1 teaspoon lemon pepper
1 (3 ounce) fillet cod, or more to taste
2 tablespoons dry white wine
1 tablespoon grated Parmesan cheese, or to taste  (Optional)

Directions:
Heat olive oil in a large frying pan over medium-high heat; cook and stir onion, garlic, and lemon pepper until onion is slightly tender, about 3 minutes. Add cod to the frying pan, flipping the cod over to coat both sides with oil. Cook cod in the onion mixture until it flakes easily with a fork, occasionally sliding fish around so it doesn't stick, about 4 minutes per side. Pour wine into the frying pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Slide the cod around the pan, flip it over, and slide around again until coated in wine, about 1 minute. Transfer cod to a serving plate; top with onion mixture and Parmesan cheese.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 serving

Calories: 384
Fat: 29.1 g
Saturated fat: 4.7 g
Carbohydrates: 7.6 g
Sugars: 2.9 g
Dietary fiber: 1.1 g
Protein: 17.9 g
Cholesterol: 40.7 mg
Sodium: 594.5 mg
Apple Vinaigrette


Ingredients:
flat leaf parsley, cider vinegar, extra virgin olive oil, fresh basil leaves, honey, salt, Dijon mustard, ground black pepper

Directions:
"Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad. Enjoy!"
Cherry Vanilla Kool-Aid Malt


Ingredients:
sugar-free vanilla ice cream, Splenda granular, Splenda sugar substitute, 2% low-fat milk

Directions:
Combine all ingredients in a blender in the order listed, process mixture until smooth, stopping to scrape down sides.
Garnish with light whipped topping and a fresh cherry if desired.
Easter White Borscht
Category: soups-stews-and-chili
By Jeff Popple

Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.

Ingredients:
9 cups water
3 pounds kielbasa sausage
2 cloves garlic, whole
3 tablespoons butter
2  leeks, chopped
1  white onion, diced
3 cloves garlic, minced
2  bay leaves
1 ½ cups sour cream
¼ cup all-purpose flour, or more as needed
¼ cup chopped fresh dill
2 tablespoons white vinegar, or more to taste
salt and ground black pepper to taste
4  hard-cooked eggs, chopped

Directions:
Bring water, kielbasa, and 2 whole cloves garlic to boil in a large pot; reduce heat to medium and simmer for 30 minutes. Remove sausage and pour liquid into a separate bowl. Cut sausage into cubes. Melt butter over medium heat in the pot used to boil sausage; cook and stir leeks, onion, and minced garlic until vegetables are tender, about 5 minutes. Transfer vegetables to a blender; add about 1/2 cup reserved sausage water and blend until smooth, adding more water as needed. Pour vegetable puree and remaining sausage water back into the original pot. Add bay leaves and bring borscht to a simmer over medium heat; remove and discard leaves. Whisk sour cream and flour in a bowl until smooth; gradually whisk into borscht until thickened. Stir dill and vinegar into soup and season with salt and black pepper. Divide cubed sausage and chopped eggs into bowls; ladle borscht over sausage and egg.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 732
Fat: 62.6 g
Saturated fat: 24.9 g
Carbohydrates: 15 g
Sugars: 4.6 g
Dietary fiber: 0.8 g
Protein: 26.4 g
Cholesterol: 248.8 mg
Sodium: 1637.6 mg
Mushroom Crostini


Ingredients:
extra virgin olive oil, garlic clove, extra virgin olive oil, shallot, garlic cloves, fresh rosemary

Directions:
Place a large non-stick skillet over medium heat. Brush both sides of the bread slices with olive oil and place a few at time in the hot skillet. Toast for 2 minutes, turning often, until browned and firm. Rub the cut side of the garlic on the bread toasts to infuse a subtle flavor.
Place a skillet over medium heat and coat with olive oil. Add the shallot, garlic and rosemary. Sauté for 1 minute to soften. Add the mushrooms and season with salt and pepper. Continue to cook, stirring, until the mushrooms are soft and brown, about 10 minutes. Stack the mushrooms on the garlic crostini.
Flax N' Fiber Morning Glory Muffins


Ingredients:
low-fat milk, whole wheat flour, all-purpose flour, ground flax seeds, apple, brown sugar, sugar, canola oil, baking powder, cinnamon, vanilla

Directions:
Heat oven to 375°F  Place paper cup liners in muffin tin (makes 12 muffins]- spray muffin liners with oil spray.
Measure one cup of Fiber One bran cereal into a bowl.  Pour 2/3 cup of milk on it and let it sit for 5 minutes to soak.
Stir in remaining ingredients.  With a hand beater or mixer, beat ingredients together until batter is moist and thick.
Using a large spoon, place batter into paper cups at 3/4 full.
Place in oven and bake for 20-22 minutes or until toothpick inserted comes out clean.
Cool on a rack.
Peanut Butter and Banana French Toast
Category: breakfast-and-brunch
By Bon

An unique and delicious recipe that my mom used to make. It is so easy that even kids can help to make it. Serve it hot with butter or margarine and syrup.

Ingredients:
1  egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter

Directions:
In a small bowl, lightly beat the egg and vanilla together. Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich. In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 2 servings

Calories: 346.1
Fat: 23.2 g
Saturated fat: 10 g
Carbohydrates: 27.6 g
Sugars: 9 g
Dietary fiber: 2.9 g
Protein: 9.8 g
Cholesterol: 123.5 mg
Sodium: 362.2 mg
Sausage Pinwheels
Category: appetizers-and-snacks
By SUSIE-Q

My Mom discovered this sausage roll recipe years ago and it has been passed around many, many times. A sausage mixture is baked into a puff pastry roll and served as little appetizer bites.

Ingredients:
1 pound ground pork sausage
1  onion, finely chopped
2 stalks celery, finely chopped
1 tablespoon chopped fresh parsley
ground black pepper to taste
½ (17.5 ounce) package frozen puff pastry, thawed

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper. Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture. Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 servings

Calories: 206.3
Fat: 17.3 g
Saturated fat: 5.6 g
Carbohydrates: 8 g
Sugars: 0.5 g
Dietary fiber: 0.4 g
Protein: 4.6 g
Cholesterol: 19.3 mg
Sodium: 231.8 mg
Greek Lentil Soup (Fakes)
Category: soups-stews-and-chili
By Diana Moutsopoulos

Fakes (pronounced 'Fah-kehs') is a staple in the Greek kitchen, and an especially filling meal. It is traditionally served with a drizzle of olive oil and lots of vinegar. Though the vinegar is of course optional, try it. It lifts the lentils and adds another dimension of flavor!

Ingredients:
8 ounces brown lentils
¼ cup olive oil
1 tablespoon minced garlic
1 medium onion, minced
1 large carrot, chopped
1 quart water
1 pinch dried oregano
1 pinch crushed dried rosemary
2  bay leaves
1 tablespoon tomato paste
salt and ground black pepper to taste
1 teaspoon olive oil, or to taste
1 teaspoon red wine vinegar, or to taste  (Optional)

Directions:
Place lentils in a large saucepan; add enough water to cover by 1 inch. Bring water to a boil and cook for 10 minutes; drain. Heat olive oil in a saucepan over medium heat. Add garlic, onion, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in lentils, 1 quart water, oregano, rosemary, and bay leaves. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 10 minutes. Stir in tomato paste and season with salt and pepper. Cover and simmer, stirring occasionally, until the lentils have softened, 30 to 40 minutes. Add additional water if the soup becomes too thick. Drizzle with 1 teaspoon olive oil and red wine vinegar to taste.

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

Calories: 357.4
Fat: 15.5 g
Saturated fat: 2.2 g
Carbohydrates: 40.3 g
Sugars: 3.7 g
Dietary fiber: 18.7 g
Protein: 15.5 g
Sodium: 56.9 mg
Dhal Palak


Ingredients:
spinach, tomatoes, yellow onion, green chilies, red chili powder, turmeric, garam masala, mustard seeds, cumin seed, curry leaves, salt, sugar, salt

Directions:
Wash the dhal.
In a large saucepan add dhal, 2 cups of water, spinach, tomatoes, onion, chillies, and cook over med-high heat until lentils are  very tender (approx 30 mins].
In another pan, add 1 tsp oiland add mustard & cumin seeds.
After the mustard starts popping, add dry red chillies and curry leaves.
Saute for 35 seconds, and then pour the cooked dal over this.
Add red chilli powder, garam masala, turmeric, sugar, salt to taste, mix well. Cover & bring to boil & simmer for 2-3 minute Stir in lemon juice & turn off stove.
Serve hot with rice.
Creamy Ham and Potato Soup


Ingredients:
potatoes, smoked ham, yellow onion, heavy cream, butter

Directions:
Place potatoes in a large stock pot.
Cover potatoes just to top with water.
Add ham, onion, greek seasoning, salt and pepper.
Cover with lid.
Cook until potatoes are fork tender.
Add butter.
Remove from heat and add cream.
(Tip: To make soup thicker, mash some of the potatoes with fork or masher] This soup will be thicker the next day, if any is left!
Enjoy!
Frozen Edible Cookie Dough (No Eggs)


Ingredients:
butter, white sugar, brown sugar, milk, vanilla extract, salt, all-purpose flour, chocolate piece

Directions:
Cream together the butter, white sugar, and brown sugar until smooth and creamy.
Mix in the milk, vanilla extract, and salt until  thoroughly combined.
Stir in flour, chocolate chips and nuts. You can add more milk if dough is too dry.
Using a 2 ounce scooper, scoop the cookie dough into balls and place on a baking sheet lined with parchment paper. Freeze for an hour.
Once frozen you can store them in a zipper bag in the freezer.
Makes approximately 20 cookie dough balls. Enjoy!
Banana Tres Leches Cake


Ingredients:
water, canola oil, eggs, reduced-fat unsweetened coconut milk, heavy whipping cream, sugar, heavy whipping cream, sugar, vanilla, banana, coconut

Directions:
Preheat oven to 350°.
Grease and flour a non stick 9x13-inch pan.
Combine cake mix, eggs, water, oil, and bananas in a large mixing bowl.
With an electric mixer, mix until ingredients are well combined.
Bake for approximately 30 minutes or until light golden brown.
Sit aside for 1 hour to cool.
With an electric mixer, mix all the milks and sugar until well combined.
Using a fork or straw, make holes all over the cake, the more holes the better the leches (milks] will absorb.
Pour 1/2 of the milk over the entire cake slowly. Wait about 10 minutes and pour the rest of the cake.
Place in the refrigerator.
Meanwhile mix the heavy whipping cream, sugar and vanilla in a bowl until it thickens.
Then layer it on top of the cake.
Place cake back into the refrigerator for at least 4 hours before serving. Overnight is best!
Enjoy!
Merwin's Shrimp Gumbo
Category: soups-stews-and-chili
By Merwin Chambers

This is a recipe for a classic, dark brown, shrimp gumbo in true Louisiana Cajun country fashion.  Serve over rice.  Browning the chicken pieces in the oil used for the roux adds flavor to the dish.  I use the cooked chicken for chicken salad.  File is added off the heat to thicken the gumbo. If added while the gumbo is still cooking, it may become stringy and unpleasant.  File is ground sassafras leaves.  It is available in many supermarkets.

Ingredients:
1 pound smoked sausage, cut into 1/4 inch rounds
½ cup vegetable oil
1 (4 pound) chicken, cut into parts
⅔ cup all-purpose flour
2 cups chopped onion
½ cup chopped green onions
⅔ cup green bell pepper, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon minced garlic
2 pounds medium shrimp - peeled and deveined
8 cups water
salt to taste
ground black pepper to taste
⅛ teaspoon cayenne pepper
1 teaspoon dried thyme
2  bay leaves
file powder

Directions:
In a medium skillet, brown the sausage over medium heat.  Remove from pan, and drain on paper towels to remove some of the fat.  Discard fat in pan. In a large skillet, heat vegetable oil over high heat.  Brown chicken pieces in hot oil.  Turn frequently until golden brown on all sides.  Transfer chicken to a dish, leaving oil in pan.  Set chicken aside, but keep warm. Make a roux by whisking flour into the hot vegetable oil.  Turn heat down to low.  Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes;  the darker the roux, the better the final gumbo. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic.  Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly. Stir in 2 cups water and spices.  Add chicken parts.  Add rest of the water slowly.  Bring mixture to a boil, and reduce heat.  Simmer for about 45 minutes, until chicken is done and tender. Remove chicken pieces, and save for another use.  Add shrimp to gumbo; cook for about 8 to 10 minutes more.  Remove bay leaves.  Taste, and adjust seasoning.  Serve gumbo in deep bowls.  Sprinkle file powder over individual servings, and stir in.

Prep time: 30 mins
Cook time: 2 hrs 15 mins
Total time: 2 hrs 45 mins
Yields: 8 servings

Calories: 836.9
Fat: 52.2 g
Saturated fat: 13.4 g
Carbohydrates: 19.1 g
Sugars: 3 g
Dietary fiber: 1.6 g
Protein: 69 g
Cholesterol: 327.7 mg
Sodium: 822.6 mg
Mushroom Egg White Frittata With Fat Free Feta


Ingredients:
parsley flakes, button mushrooms, pepper

Directions:
Pre heat oven to 350°F, Bring a cup cake pan and brush 4 cups with olive oil., Whisk the egg whites with pepper, salt and parsley flakes., Pour the egg mix into the 4 cups., Add the mushrooms and Feta to the egg mix evenly., Bake it for 25 minutes., After you take the pan out let it set for 2 minutes then serve.
Blue Cheese & Asparagus Salad


Ingredients:
asparagus, mandarin oranges, olive oil, blue cheese, salt

Directions:
Fill a large bowl with ice water.  Set aside., Bring large pot of salted water to a boil., Add asparagus and cook until crisp-tender., Drain asparagus and plunge into ice bath for 1 minute, then drain and set aside., Whisk together orange juice and olive oil., Toss asparagus, blue cheese and oranges together and drizzle over dressing., Toss gently and sprinkle with salt to taste.
Whistle Stop Cafe Pimento Cheese


Ingredients:
cheddar cheese, mayonnaise, onions, Worcestershire sauce, cayenne, diced pimentos

Directions:
Combine first 4 ingredients in a food processor; pulse until blended and cheese is processed as fine as you want it.
Add pimento; pulse just until blended.
Store in covered container in the refrigerator.
Palak Paneer Curry Recipe


Ingredients:
panir, tomatoes, onion, garlic cloves, green chili, ginger, cumin seed, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, salt

Directions:
Bring a saucepan with water to boil and blanch the spinach for 1 minute, drain and cool down in ice water. This will keep the bright green colour on the spinach.
Heat up 2 tbsp of oil in a pan, when hot add the cumin seeds they should sizzle immediately, add the onion, garlic, ginger and chillies, cook on medium flame until onion gets golden brown. Add the chopped tomatoes and cook until soft, turn off the flame and let it cool down.
Blend this mixture together with the blanched spinach, you can add a touch of water if required to get a thick and smooth paste.
Heat up 2 tbsp of oil in a pan, add the turmeric, red chilli powder, cumin and coriander and fry for some seconds until spices release their aroma, add the spinach paste cook for 2 minutes on a medium-high flame, then add water and cook for 5 minutes more, taste and add salt.
Add the paneer to the gravy, mix well to coat the cheese cook for 5 minutes, then add the garam masala and the fresh cream, stir and cook on low flame for 2 minutes, then garnish it with chilli flakes and serve with hot naan or roti.