xiaoxl/recipe_data huggingface dataset:
Chocolate Pâté


Ingredients:
heavy cream, bittersweet chocolate, butter, raspberry sauce

Directions:
Line a 4-cup loaf pan, or other mold, with plastic wrap.  Set aside.
Scald cream. Break (or chop] chocolate into a bowl big enough to hold the cream and butter.
Pour over the cream, with a pinch of salt and whisk until smooth. Add the butter, cut into pieces, and whisk until melted.
Pour the mixture into the mold, cover lightly with plastic film, and chill in the freezer overnight.
Unmold at serving time, and cut into slices with a knife, dipped into a pitcher of hot water and dried, between each slicing. Serve on cold plates.
Blue Ribbon Sugar Cookies


Ingredients:
margarine, confectioners' sugar, egg, vanilla, flour, baking soda, cream of tartar

Directions:
Preheat oven to 350°. Mix margarine and sugar and beat till fluffy. Add egg and extracts.  Mix in soda and cream of tartar, and then add flour. Wrap in a disc and chill for at least an hour, but no more than 24 or it will dry out.
Roll to 1/4" thickness and cut with desired cookie cutters. Leave room between cookies on baking sheet ( I use parchment] because they do spread. Bake 8 minutes till set, but not browned.
Frost with cream cheese frosting, or any other flavor if you like, and decorate with sugars or decors.
Note: Since every oven varies, it may be a good idea to bake a few at first to determine how long a batch will take in your oven. Underbaking will cause cookies to break, and overbaking will make them crispy.
Sarasota's Minnesota Turkey, Mushroom and Wild Rice Soup


Ingredients:
wild rice, mushrooms, sweet onions, leek, fennel bulb, celery leaves, garlic, turkey broth, sherry wine, heavy cream, Worcestershire sauce, bay leaf, fresh thyme, fresh rosemary, fresh parsley, butter, salt, pepper

Directions:
Soup Base  --  In a large pot, melt the butter and add the leeks, onions, celery, fennel and garlic and cook on medium heat until slightly translucent and soft. About 5 minutes.
Rice  --  Add the rice right to the vegetable mixture and stir until well combined - then add the broth (start with 5 cups; you can always add more as the rice cooks], thyme, rosemary, worcestershire and bay leaf. Cover and cook on low heat (simmer] approximately 30 minutes until the rice is somewhat tender. Once again, taste for seasoning (salt and pepper] and add more broth if necessary.  It depends on how thin or thick you like your soup. The soup still has a bit more time to cook which will allow the rice to finish cooking.
Mushrooms  --  At this point, add the sherry wine and mushrooms and continue to cook another 15-20 minutes until the rice is tender and the mushrooms are soft.
Finish  --  Everything is done - Now to finish off the soup. First, add in the turkey or chicken; and add the heavy cream to the soup. Increase the heat to medium and bring to a light boil and then reduce to a simmer for 5 minutes. Stir and add in any additional seasoning if necessary and the fresh parsley.
Serve  --  My favorite way to serve this is with a toasted baguette with melted gruyere cheese. Now, if you happen to have truffle oil -- drizzle a little on top, it is heaven.  Can't get much better than that! ENJOY!
Little Ham and Cheese Tarts


Ingredients:
olive oil, onion, puff pastry sheets, ham, cheese, eggs, milk

Directions:
Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.
Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.
Cut 4 x 10cm (diameter] circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.
Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Beef Paprikas


Ingredients:
unsalted butter, onions, green pepper, mushroom, flour, paprika, low sodium beef broth, tomato paste, sour cream, fresh dill, beef tenderloin, dry white wine, chopped tomato

Directions:
Melt 2 T butter in heavy large deep skillet over medium heat.
Add onions and bell pepper and saute until light brown, about 10 minutes.
Add mushrooms and saute until starting to soften, about 5 minutes.
Mix in flour and paprika and stir 2 minutes.
Mix in stock and tomato paste.
Bring to boil, stirring constantly.
Boil until sauce thickens and paprika flavor mellows, stirriing frequently, about 8 minutes.
Mix in sour cream.
Remove from heat and add dill.
Season to taste with salt and pepper.
(Can be prepared 1 day ahead. Cover and refrigerate.  Bring to simmer before adding beef.].
Melt 1 T butter in another heavy large skillet over medium-high heat.
Working in batches, add beef, season with salt and pepper and cook until just brown on each side.
Transfer to plate. Add more butter as needed.
When all beef is brown, add to sauce along with any drippings on plate.
Add dry white wine to skillet and bring to boil, scraping up any browned bits.  Boil until syrupy, about 3 mnutes.  Add to beef.
Sprinkle with chopped tomatoes before serving, if desired.
Chicken Sorrentino Fusilli


Ingredients:
boneless skinless chicken breast halves, garlic clove, eggplant, prosciutto, eggs, all-purpose flour, fresh mozzarella cheese, parmesan cheese, extra virgin olive oil, salt, fresh basil

Directions:
Preheat oven to 350 degrees.
Sprinkle the chicken breast halves with salt, pepper, drizzle with olive oil and turn to coast with the crushed garlic. Let rest while you prepare the sauce and eggplant.
In a small saucepot, heat the tomato sauce and warm through.
Peel the eggplant and slice across the width into 1/4 inch rounds.  You will only need four pieces for this recipe. I used the larger, center slices.  Place the breadcrumbs and the flour each in two shallow plates.
Crack the eggs into a bowl and beat. Dip each piece of eggplant first into the flour, tapping off excess, then into the beaten egg, allowing excess to drip off, then lastly, coat in breadcrumbs.
Heat a large (12”] skillet over medium-high heat and add 1/4 cup oil. When oil is shimmering gently lay in the eggplant and fry until golden brown on each side. Place on a plate lined with a paper towel and sprinkle lightly with salt. Set aside while finishing the chicken.
Heat a cast iron grill pan (or other grilling device] over medium high heat. Grill the chicken breasts on each side until nicely marked but not cooked through; set aside.
In a bowl, toss the fusilli with 1/2 of the marinara sauce, enough to coat well and sprinkle with a little grated parmesan. Place in the bottom of a small, lightly oiled baking dish. Place the chicken pieces side by side on top of the pasta. Top each piece of chicken with a slice of prosciutto, two pieces of eggplant and the sliced mozzarella.
Bake until the cheese is melted and the chicken is cooked through, approx 10 minutes. You can brown the cheese with a quick run under the broiler, if desired. Top with remaining sauce and fresh basil.
Ukranian Peasant Borscht


Ingredients:
bacon, onion, celery, beets, carrots, cabbage, water, peppercorns, bay leaves, carrot, cider vinegar, lemon juice, sour cream, potatoes

Directions:
In a large Dutch oven or stock pot, brown bacon and render fat.
Add beef and brown.
Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
Also add beets whole with skin, shredded cabbage and water.
Add pepper corns and bay leaves.
Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
After an hour of cooking start boiling potatoes whole (skin on or off your choice] in a separate pot until soft (45 minutes].
When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
Discard celery and carrots or use for something else.
Leave beets on a separate plate or bowl until cool enough to handle (10 min].
Peel and grate beets back into the soup pot.
Add grated carrot.
Bring soup back to boil.
Add vinegar and lemon juice.
Cook 5 minutes longer.
To serve place a boiled potato in bowl and ladle soup on top.
Add a dollop of sour cream to each bowl.
Enjoy.
Ka Zucchini Coconut Quick Bread


Ingredients:
eggs, honey, brown sugar, ground ginger, unbleached all-purpose flour, salt, baking soda, baking powder, zucchini, unsweetened dried shredded coconut, confectioners' sugar, coconut milk powder, milk, coconut

Directions:
Preheat oven to 350.
Lightly grease a standard popovr pan, mini popover pan or 12 cup muffin pan.
Bread:
Combine eggs, honey, oil, sugar and coconut flavor until smooth.
Add the dry ingredients and mix until well combined.
Stir in zucchini and coconut.
Scopp batter into wells of pan: 1/2 cup for popover pan, 2 tablespoons for mini popover pan and 1/4 cup for muffin pan.
Bake for 24-30 minutes, or until toothpick inserted into center comes out clean.
Remove from oven, cool in pan for 10 minutes, then transfer to rack to cool completely.
Glaze:
Sift together dry ingredients.
Mix in milk.
Dunk top of each bread into glaze and sprinkle with toasted coconut, if desiered.
Balsamic Grilled Baby Potatoes
Category: side-dish
By CanadianCook

If you've got the grill going anyway, this is a quick and easy side dish that is a hit in our household.

Ingredients:
2 pounds baby (1 to 2-inch long) potatoes, halved lengthwise
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 tablespoons onion powder
salt and ground black pepper to taste
2 tablespoons butter, cut into small chunks

Directions:
Preheat grill for medium heat and lightly oil the grate. Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter. Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet. Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 181.1
Fat: 6.3 g
Saturated fat: 2.8 g
Carbohydrates: 29 g
Sugars: 1.5 g
Dietary fiber: 3.5 g
Protein: 3.3 g
Cholesterol: 10.2 mg
Sodium: 38.8 mg
Giant OREO Cookie Cake
Category: trusted-brands-recipes-and-tips
By Oreo

Watch everyone's eyes light up when you bring out this fantastic cake, made to look like a giant-size OREO Cookie.  The best part? It tastes as good as it looks!

Ingredients:
1 package (2-layer size) devil's food cake mix
4 ounces semi-sweet baking chocolate
¼ cup butter
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 cups thawed frozen whipped topping
12  OREO Cookies, coarsely crushed

Directions:
Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 16 servings
Potato Gnocchis in Mushroom Pesto


Ingredients:
potatoes, potato flour, eggs, salt, pepper, basil leaves, shallots, olive oil, pine nuts

Directions:
Put all ingredients for the pesto in a food processor and pulse into a paste. Set aside.
Peel and boil potatoes until fully cooked.
Mash the potatoes.
Add in eggs and almound flour and knead into a dough.
Form dough into 1 inch round logs and cut into 1 inch pieces.
Cook in a pot of salted boiling water until they float to the top. Drain and set aside.
Saute the cooked gnocchis with a little olive oil in a pan for 1 minute. Stir in mushroom pesto.
Serve topped with chopped basil leaves.
Rub Memphis Dust


Ingredients:
dark brown sugar, white sugar, paprika, kosher salt, garlic powder, ground black pepper, ginger powder, onion powder, rosemary

Directions:
Makes about 3 cups. I typically use about 1-11/2 tablespoon per side of a slab of St. Louis cut ribs, and a bit less for baby backs. Store the extra in a zipper bag or a glass jar with a tight lid.
Preparation time. 10 minutes to find everything and 5 minutes to dump them together.
Classic Guacamole


Ingredients:
sweet onion, avocados, fresh cilantro, fresh lime juice, garlic, coarse salt, fresh cracked pepper

Directions:
In medium bowl, combine onion, jalapeño peppers and avocados. Stir to combine. Add cilantro, lime juice, garlic, salt and pepper, mix thoroughly. Serve with crisp tortilla chips and extra lime wedges. Best if enjoyed within 24 hours.
Tip: For extra kick, leave the seeds in the pepper.
Quail Eggs With Celery Salt


Ingredients:
character(0]

Directions:
Bring a large pot of water to a boil over moderately high heat.
Place the quail eggs in a wire basket or strainer and lower them into the boiling water.
Cook the eggs for 5 minutes, then cool them under running water.
Pat the eggs dry.
Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.
Brownies Without Grains


Ingredients:
butter, honey, eggs, cocoa powder, vanilla

Directions:
Allow butter to soften, or melt.  Preheat oven to 175°C or 325°F.
Prepare a small baking dish, or individual dishes.
If using a food processor or mixer, combine all ingredients and process until smooth and combined.  If mixing by hand, combine butter and cocoa powder, then add eggs, honey and vanilla.  Stir in the nuts.
Bake for about 20 minutes in one dish, or about 15 minutes in individual dishes.  Finished brownies should be a bit firm to the touch.
Note:  Taste-test the batter for the right amount of honey, then let them cool to fully enjoy the taste.
Bacon Cheeseburger Dinner


Ingredients:
ground beef, onion, hot water, milk, barbecue sauce, cheddar cheese, bacon

Directions:
In 10-inch skillet, cook beef and onion over medium-high heat, stirring occasionally, until beef is brown; drain.
Stir in hot water, milk, uncooked pasta, sauce mix and barbecue sauce. Heat to boiling, stirring occasionally.
Reduce heat; cover and simmer 13-15 minutes, stirring occasionally, until pasta is tender. Remove from heat and uncover (sauce will thicken as it stands].
Sprinkle with cheese and bacon. Sprinkle with additional chopped onion if desired.
Test Kitchen Tip: No time to cook bacon use 3 tablespoons betty crocker baco's bacon flavor bits or chips instead of real bacon.
Unique Wing Sauce


Ingredients:
Kikkoman soy sauce, sugar, powdered ginger, garlic powder

Directions:
Combine ingredients and simmer briefly., Soak fried or baked wings in sauce.
Broiled Salmon with Homemade Teriyaki Glaze
Category: main-dish
By Soup Loving Nicole

Simple salmon cooked under the oven's broiler with a homemade teriyaki glaze. I really like how well teriyaki flavor pairs with salmon but store-bought teriyaki sauce is so thin and doesn't stay on but runs underneath the fish. I came up with this homemade version that is more of a glaze that stays on the fish.

Ingredients:
1 ¼ cups water, divided
2 tablespoons cornstarch
¼ cup soy sauce
¼ cup brown sugar
½ teaspoon sesame oil
1 clove garlic, minced
1 ½ pounds salmon fillets
1 medium green onion, thinly sliced
2 teaspoons toasted sesame seeds

Directions:
Combine 1/4 cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch has dissolved. Set aside. Combine remaining 1 cup water, soy sauce, brown sugar, sesame oil, and garlic in a saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and stir in the cornstarch mixture. Simmer until sauce has thickened, about 5 minutes. Remove from heat. Measure out 1/2 cup of teriyaki glaze and set aside. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush on all sides with teriyaki glaze. Broil salmon for 12 minutes. Turn broiler to high. Brush reserved glaze over the top. Broil on high until salmon flakes easily with a fork, about 3 minutes. Serve garnished with green onion and sesame seeds.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 6 servings

Calories: 231.9
Fat: 11.8 g
Saturated fat: 2.3 g
Carbohydrates: 9.8 g
Sugars: 6.1 g
Dietary fiber: 0.3 g
Protein: 20.5 g
Cholesterol: 55.8 mg
Sodium: 659.3 mg
Fried Chicken Tenders
Category: meat-and-poultry
By Charlotte

These are tasty, tender chicken pieces with our own spicy horseradish dipping sauce. We serve it with our favorite potato salad and corn on the cob. Enjoy!

Ingredients:
1 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
2  eggs, beaten
2 tablespoons water
24  chicken tenderloins
2 quarts oil for frying
1 cup mayonnaise
3 tablespoons prepared horseradish
½ cup sour cream
1 dash Worcestershire sauce
3 tablespoons prepared mustard

Directions:
Place flour in a shallow bowl. Place breadcrumbs in a separate shallow bowl, and mix with ground black pepper and cayenne pepper. Place eggs and water in a small bowl. One piece at a time, coat the chicken in the flour, the eggs and the bread crumbs, and set aside. Heat oil in a deep fryer to 375 degrees F (190 degrees C). In small batches, fry chicken 6 to 8 minutes, or until golden brown. Remove chicken, and drain on paper towels. In a separate small bowl, combine the mayonnaise, horseradish, sour cream, Worcestershire sauce and mustard. Mix well, and serve with the chicken for dipping.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 821.4
Fat: 55.2 g
Saturated fat: 9.8 g
Carbohydrates: 35.2 g
Sugars: 2 g
Dietary fiber: 1.9 g
Protein: 45.2 g
Cholesterol: 163.8 mg
Sodium: 782.8 mg
Strawberry Thumbprint Anzac Biscuits


Ingredients:
rolled oats, flour, sugar, vegan butter, golden syrup, baking soda, water

Directions:
Heat the oven to 150°C.
Place the oats, flour, sugar and coconut in a large mixing bowl. Whisk together.
Melt the vegan butter and golden syrup together in a sauce pan.
Place the baking soda in a tiny bowl and add the boiling water. Add this into the melted butter/syrup mixture.
Combine all the ingredients together in the large mixing bowl. Stir until thoroughly combined - adding a bit more water if the dough feels too dry.
Place the dough in tablespoon sized balls on parchment paper lined baking sheets. Flatten slightly and make a dent in the center of each with the thumb.
Put a dab of strawberry jelly in each dent, cover with sprinkles.
Bake for 18 minutes or until dark brown.
Fruit and Nut Snack Mix


Ingredients:
"dried cranberries"

Directions:
"Combine all ingredients.  Store in airtight container or bags."
Pepperoni Scrambler With Bacon and Potatoes


Ingredients:
black pepper, bacon grease, fingerling potatoes, green bell pepper, red onion, button mushroom, Italian parsley, heavy cream, fine sea salt, white pepper, navel orange

Directions:
Coat bacon with black pepper, place in a large skillet, cook crisp and hold for service.
Coat skillet with Bacon Grease. Add potatoes, bell pepper, Serrano pepper, red onion, mushrooms, pepperoni and Cajun seasoning. Season with salt and pepper to taste. Cook potatoes 3-4 minutes or tender and stir in parsley.
In a bowl whisk eggs, heavy cream, sea salt and white pepper. Add eggs and scramble.
Place bacon and scrambled eggs on warm plates.
Garnish plates with sliced Heirloom tomatoes and sliced Navel oranges.
Salt Cured Cod and Roasted Garlic Croutons


Ingredients:
cod fish fillets, fresh dill, coarse salt, brown sugar, black peppercorns, milk, shallots, garlic, olive oil, fresh chives, fresh dill, fresh parsley, olive oil, garlic cloves, lemon wedge

Directions:
For the cod and roasted garlic spread:
Remove any brown parts from the cod. With a mortar and pestle, crush 2 bunches dill and mix with the coarse salt, brown sugar and 1 tablespoon peppercorns. Rub the salt mixture on the cod. Cover with plastic wrap and refrigerate for 1 hour.
Bring the milk to a simmer in a saucepan over medium-low heat. Add the remaining 1 teaspoon peppercorns, the shallots and 1 smashed garlic clove. Rinse the cod to remove the excess salt mixture, then add to the saucepan and cook until flaky, about 10 minutes. Transfer the cod to a bowl and discard the milk mixture.
Preheat the oven to 350 degrees F (180 degrees C].
Cut the garlic head in half horizontally. Drizzle the cut sides with 1 tablespoon oil and season with salt and pepper. Wrap in foil and roast for 30 minutes.
Flake the fish into the bowl with a fork or your fingers. Add the remaining 1/3 cup oil and the roasted garlic, squeezing the pulp from the skins, and mash until combined and creamy. Add the remaining handfuls chives, dill and parsley. Season with pepper. Refrigerate until ready to serve.
For the croutons:
Heat the oil in a skillet over low heat. Add the garlic and let it infuse the oil. Add the bread and toast on both sides. Season with salt and pepper.
To serve, spread the cod mixture on the toast. Serve with lemon wedges.
Chocochip Peanut Butter Cookies Made With Oil (Not Marg)


Ingredients:
canola oil, peanut butter, brown sugar, white sugar, egg, flour, baking powder, baking soda, oatmeal, chocolate chips

Directions:
Mix the first four ingredients, then mix in everything else.
Form little balls and press into a cookie shape.
Place them on a cookie sheet lined with parchment paper and criss-cross each cookie with a fork.
Bake at 180 degrees C (350 F] for 10-12 minutes.
Limoncello Risotto


Ingredients:
vegetable broth, water, carrots, asparagus, bay leaves, dried sage, olive oil, onion, arborio rice, green peas, mozzarella cheese, parmesan cheese

Directions:
In a large pot over high heat, bring broth and water to a boil.
Add carrots, asparagus, bay leaves, 1 teaspoon sage and salt and pepper to taste. Cover, lower the heat to medium and cook for 10 minutes, stirring occasionally or until the carrots are just tender.
Drain the vegetables in a colander and reserve the broth in a separate bowl.
Remove the bay leaves and discard.
Heat the oil in a large skillet over medium-low heat. Add the onion and cook until softened.
Add rice and cook for 3 minutes, stirring frequently.
Add the Limoncello and stir for one minute until the liquid is absorbed.
Then, add 1 cup of the reserved broth. Stir constantly until the rice absorbs the broth.
Add the remaining broth one cup at a time, stirring continuously after each addition until most of the broth is absorbed.
When complete, the risotto will be creamy. Test the rice to see if it is done and if satisfied, remove from the heat.
Add the remaining teaspoon of sage, the reserved vegetables, green peas, grated mozzarella and Parmesan cheeses and stir well until the cheese is melted and the risotto is thick and creamy.
Serve immediately and savor the fantastic combination of flavors!
Carol's Black Bean Brownies


Ingredients:
black beans, self-rising flour, vanilla, baking powder

Directions:
Mix all ingredients, except chocolate chips, in a blender or food processor., Spread in a greased 8x8 baking pan or mini-muffin pan., Sprinkle with chocolate chips, then mix gently., Bake at 350 degrees for 20 minutes.