xiaoxl/recipe_data huggingface dataset:
Blt  Egg Salad Croissant


Ingredients:
hard-boiled eggs, celery, mayonnaise, salt, black pepper, lettuce leaf, tomatoes

Directions:
Mix together eggs, celery, mayonnaise and salt and pepper., Fold in bacon., Place 1/2 cup egg salad on each croissant half., Top with lettuce and tomato and replace top half of croissant.
Ginger Gingersnaps


Ingredients:
all-purpose flour, ground ginger, baking soda, ground allspice, salt, sugar, margarine, applesauce, molasses

Directions:
Preheat oven to 375°F  Spray cookie sheet with nonstick cooking spray. In medium bowl, sift together flour, ginger, baking soda, allspice and salt.
In large bowl, beat sugar and margarine with electric mixer at medium speed until blended.  Whisk in apple sauce and molasses.
Add flour mixture to apple sauce mixture; stir until well blended.
Drop rounded tablespoonfuls of dough 1 inch apart onto prepared cookie sheet.  Flatten each slightly with moistened fingertips.
Bake 12 to 15 minutes or until firm.  Cool completely on wire.
Mexican Red Snapper With Chili and Corn


Ingredients:
red snapper fillets, eggs, heavy cream, Tabasco sauce, flour, salt, ground black pepper, ground cumin, olive oil, butter, corn kernels, tomatoes, chilies, sherry wine

Directions:
Run your fingers over the middle and upper portions of each red snapper fillet to feel for bones. If you find any, pull them out and discard them.
In a shallow dish whisk the eggs, heavy cream and Tabasco sauce. Set aside.
In a separate shallow dish, combine the flour, salt, black pepper and cumin.
Dip each red snapper fillet into the egg mixture (known as an egg wash] and then coat (dredge] them in the flour mixture. Set the fillets aside 10 minutes.
In a large saute pan or skillet, heat the olive oil over medium heat. Add the red snapper fillets and saute until golden on each side (about 7 minutes].
Remove the fish to a platter and keep warm.
Into the skillet add the butter. Once the butter has melted, add the corn, onion, tomatoes and both chilis and saute 10 minutes.
Remove the pan from the heat and stir in the sherry (NEVER ADD ANY ALCOHOL TO A PAN OVER THE HEAT].
Place the pan back onto the heat. Add the fish, cover the pan and cook 5 minutes.
Remove the red snapper fillets and place on serving plates. Spoon the sauce and vegetable around the fillets and serve.
Greek Yogurt Strawberry-Banana Smoothie


Ingredients:
frozen strawberries, banana, milk, honey

Directions:
Add all ingredients to the blender and blend at a high-speed until smooth(about 20 seconds].
Pour into a glass and enjoy.
Exotic Mushroom Tart


Ingredients:
butter, onion, salt, black pepper, mushrooms, garlic, heavy cream, eggs, Worcestershire sauce, white cheddar cheese, parmigiano-reggiano cheese

Directions:
Preheat the oven to 350 degrees F.
Place crust in a 10 inch tart pan.
Prick the bottom of the crust all over with a fork.
In a medium saute pan, over medium heat, melt the butter.
Add the onions.
Season with salt and pepper.
Saute for 1 minute.
Add the mushrooms.
Season with salt and pepper.
Continue to saute for 3 to 4 minutes or until the mushrooms are wilted.
Stir in the garlic and remove from the heat.
Cool completely.
In a mixing bowl, whisk the cream and eggs together.
Season with 3/4 of a teaspoon of salt, pepper, hot pepper sauce, and Worcestershire sauce.
Mix well.
Pour the mushroom mixture into the pastry shell.
Sprinkle the cheese over the mushrooms.
Pour the cream mixture over the cheese.
Bake until the center sets and the top is golden, about 55 minutes.
Remove from the oven and let cool for 5 minutes before slicing to serve.
Earl Grey Bread
Category: bread
By Natasha Lim

Simple Earl Grey bread which everyone can enjoy!

Ingredients:
2  Earl Grey tea bags (such as Gryphon®)
¾ cup boiling water
2 cups bread flour
2 ¼ tablespoons white sugar
¾ teaspoon instant yeast
½ teaspoon salt
1 ½ tablespoons unsalted butter

Directions:
Cut open tea bags and place leaves in a tea strainer. Steep in boiling water for 10 minutes. Let tea cool. Pour cooled tea into a bread machine. Add bread flour, sugar, yeast, and salt in the order recommended by the manufacturer. Run White Bread cycle. Add the butter when the machine beeps, about 15 minutes into the kneading stage. Remove loaf from the machine after the cycle is done, about 3 hours.

Prep time: 5 mins
Cook time: 55 mins
Total time: 3 hrs 10 mins
Yields: 1 1-pound loaf

Calories: 113.7
Fat: 2.1 g
Saturated fat: 1.2 g
Carbohydrates: 20.3 g
Sugars: 2.9 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 4.6 mg
Sodium: 117.7 mg
Teriyaki Chicken With Asparagus


Ingredients:
asparagus spears, garlic, bell pepper, onion, chicken breast, rice, dried cranberries, cornstarch, chicken broth

Directions:
Heat vegetable oil in a large skillet until hot., Saute asparagus, peppers, onions, garlic and mushrooms for 3-5 minutes., Mix in chicken, rice and cranberries.  Saute an additional 5-7 minutes., Combine cornstarch, teriyaki and chicken broth., Stir mixture into sauté mix and cook until thickened., Serve hot.
Low Carb Creamy Onion Pork Chops


Ingredients:
olive oil, onion, chicken bouillon cubes, hot water, sour cream

Directions:
Season pork chops to taste.
Lightly brown pork chops in oil and place in crockpot.
Top pork chops with onion slices in the crockpot.
Dissolve boullion in hot water and pour over chops.
Cook on low 7 to 8 hours.
After the pork chops have cooked, stir sour cream into the cooking juices. Turn crockpot to high for about 30 minutes or until liquid is slightly thickened.
Stuffed Jalapeno Firecrackers
Category: appetizers-and-snacks
By templina71

This recipe came about after years of competition with family and friends over the perfect stuffed jalapeno. Bring your tissues because these are HOT! Goes well with Summer Beer I from this site.

Ingredients:
12  jalapeno peppers, halved lengthwise
1 (8 ounce) package cream cheese, softened
Cajun seasoning, or to taste
12 slices jalapeno bacon, cut in half
toothpicks

Directions:
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack. Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 24 stuffed jalapenos

Calories: 178.7
Fat: 15.6 g
Saturated fat: 8.1 g
Carbohydrates: 2.2 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 7.5 g
Cholesterol: 45.9 mg
Sodium: 420.5 mg
Sweet & Sour Spareribs


Ingredients:
brown sugar, sugar, cornstarch, ketchup, vinegar, cold water

Directions:
Place ribs on rack in a large shallow pan.
Bake uncovered at 350°F for an hour and a half.
Meanwhile, combine sugars and cornstarch in medium size pan over stove.
Stir in ketchup, vinegar and water; bring to a boil.
Cook and stir until thickened and clear.
Remove ribs and rack from pan; discard fat.
Pour about a cup and a half of the sauce over the ribs.
Bake 30 minutes longer.
Cut into serving pieces.
Brush with remaining sauce.
Yields 6 to 8 servings!
Absolutely delicious!
Easter Cheesecake


Ingredients:
unsalted butter, cream cheese, heavy cream, sugar, eggs, lemon, zest of, orange, zest of, pure vanilla extract

Directions:
Preheat oven to 325 degrees. Butter an 8-by-3-inch round cake pan and dust with ground almonds; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, cream, and sugar until smooth. Add eggs, and beat until incorporated. Beat in zests and vanilla.
Pour into prepared pan, and place in a large roasting pan. Transfer to oven rack, and carefully add enough boiling water to the roasting pan to come two-thirds up the side of the cake pan.
Bake until firm, about 2 hours, adding more boiling water if necessary. Turn off the oven; keep the oven door ajar using a wooden spoon. Let cake cool completely in the oven.
Transfer to refrigerator and chill overnight. Invert onto a plate; serve.
Tomato, Onion and Apple Chutney


Ingredients:
plum tomatoes, sweet onion, tart apple, garlic cloves, brown sugar, paprika, bay leaf, salt

Directions:
Place all ingredients in a large microwave safe bowl.
Microwave uncovered on high for 20-25 minutes, or until apple and onion are cooked through, the excess liquid has evaporated, and the chutney is the consistency you want.
Serve warm or at room temperature.
Deviled Ham & Egg Casserole


Ingredients:
cooked ham, eggs, prepared mustard, eggs, milk, salt, pepper

Directions:
Trim crusts from bread, cut bread in half diagonally.  Toast crusts until lightly browned.  Place crusts in a greased casserole dish.
Combine ham, hard cooked eggs, horseradish and mustard, spoon mixture over crusts.
Arrange toasted bread slices over ham mixture.
Mix together beaten eggs, milk, salt and peper, pour over toasted bread slices.
Refrigerate at least 1 hour to allow the bread to absorb the liquid.
Bake 325 degrees for 1 hour or until set.
Emeril Lagasse's Delmonico Potatoes


Ingredients:
butter, onion, salt, fresh ground white pepper, garlic, flour, idaho potatoes, olive oil, fresh parsley leaves

Directions:
Preheat the oven to 400°F., In a large sauté pan, melt the butter., Add the onions., Season with salt and pepper., Sauté for 1 minute., Add the garlic., Stir in the flour and cook for 1 minute., Stir in the milk and bring the liquid to a boil., Remove from the heat and stir in the potatoes., Season with salt and pepper., Pour into a greased 6 cup baking dish., In a mixing bowl, add the bread crumbs and a drizzle of oil., Mix thoroughly., Season with Essence., Stir in the parsley., Spread the crumb mixture evenly over the potatoes., Place in the oven and bake until golden brown, about 10 to 12 minutes., Remove from the heat and serve.
Traditional Italian Limoncello
Category: world-cuisine
By Maria

Traditional Italian limoncello is typical of the Amalfi coast, a beautiful area around Naples. It's traditionally made with Sorrento lemons, which are large and flavorful and a really unique Italian product.

Ingredients:
10  lemons
1 quart 95% alcohol (190 proof)
6 cups water
4 cups white sugar

Directions:
Zest lemons, making sure to get the outermost part of the skin and avoid the white pith. Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days. Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes. Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well. Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.

Prep time: 15 mins
Cook time: 5 mins
Total time: 3 weeks
Yields: 1 quart

Calories: 184.2
Carbohydrates: 25.3 g
Sugars: 25.1 g
Dietary fiber: 0.2 g
Sodium: 1.7 mg
Strawberry Shortcake - Fall 2016


Ingredients:
heavy whipping cream, sugar, vanilla, strawberry, sugar, lemon zest

Directions:
Remove stems from strawberries, slice, and place in bowl., Add sugar and lemon zest, toss to coat., Set aside., Attach whisk attachment to stand mixer., beat heavy whipping cream for 1-2 minutes., add sugar one tablespoon at a time., continue to beat until soft peaks form., add vanilla., Assemble dessert:, place cake on bottom, add strawberries, top with whip cream, repeat.
California Tortilla Pizzas
Category: appetizers-and-snacks
By Brent BeSaw

This is a delicious lunch or light dinner for two. Tortillas make the convenient crust for these crispy personal pizzas topped with fresh vegetables and cheese.

Ingredients:
2 teaspoons canola oil
½ cup chopped onion
½ cup chopped green bell pepper
2 (6 inch) flour tortillas
¼ teaspoon dried oregano
⅛ teaspoon garlic powder
1  tomato, sliced
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees F (205 degrees C). Heat oil in a small skillet over medium heat; cook and stir onion and green pepper until tender, about 5 minutes. Place tortillas on an ungreased baking sheet. Top with onion mixture, oregano, garlic powder, tomato, and mozzarella cheese. Bake in preheated oven until cheese is melted, 8 to 10 minutes. Cut each pizza into four wedges.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 229.5
Fat: 11.4 g
Saturated fat: 3.8 g
Carbohydrates: 22.2 g
Sugars: 5.1 g
Dietary fiber: 3 g
Protein: 10.4 g
Cholesterol: 18.1 mg
Sodium: 345.6 mg
Uncle Bill's Pyrahi Dough


Ingredients:
water, active dry yeast, granulated sugar, eggs, granulated sugar, salt, extra virgin olive oil, all-purpose flour

Directions:
In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
Add flour, 1 cup at a time mixing well after each addition.
If dough is too sticky, add a bit more flour.
Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
Place dough in a lightly greased bowl, turn once to coat.
Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
When ready to use, remove from refrigerator and punch dough down.
Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
Place about 3 tablespoons of filling mixture of your choice in the center of each round.
Fold the left and right side of the round towards the center, pinching the dough to crease.
Bring the other 2 edges towards the center and pinch again to crease.
Leave a space of about 1/4" slit in the center of the pyrahi.
Slightly flatten the pyrahi with the palm of your hand.
Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
Bake in preheated 400 F oven for 25 minutes or until lightly browned.
Remove from oven and brush with melted butter.
Serve with melted butter and sour cream or yogurt.
To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.
Chiarello's Turkey Scallopini and Squash Ravioli


Ingredients:
extra virgin olive oil, all-purpose flour, eggs, unsalted butter, fresh sage, dried sage, fresh cranberries, dark molasses, reduced-sodium chicken broth

Directions:
Bring 4 quarts lightly salted water to a boil in a large pot.
Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don’t have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you.
Heat olive oil in a large sauté pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs.  When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash sauté pan!
To make the sauce, add butter to sauté pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and sauté until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey!
Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them.
Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello – June 2010.
Cara's Cuban Bread


Ingredients:
active dry yeast, brown sugar, water, bread flour, salt, cornmeal, egg, hot water

Directions:
Combine yeast, brown sugar and warm water in a large mixing bowl; stir to mix.
Stir in 2 cups of the flour; beat well.
Let stand 10 minutes for yeast to develop.
Stir in salt.
Add remaining 3 to 4 cups flour, about 1 cup at a time, stirring after each addition, until a stiff dough forms.
Turn out dough onto a lightly floured surface.
Knead 8 to 10 minutes, adding more flour as needed to keep dough manageable.
Dough should be smooth, elastic and not sticky.
Oil the surface of the dough and put it in the rinsed mixing bowl.
Cover and let rise in a warm, draft-free place 45 to 60 minutes, or until doubled in bulk.
Punch down dough.
Knead lightly.
Form into two long loaves.
Sprinkle cornmeal on a baking sheet; place loaves on baking sheet.
Let rise, uncovered, 10 minutes.
Using a sharp knife or razor blade, make 3 or 4 diagonal slashes in the top of each loaf.
Brush loaves with egg wash.
Place on middle shelf of a cold oven.
Place a shallow pan on the bottom shelf; pour hot water into pan.
Set oven temperature at 400 degrees and bake 30 to 35 minutes, or until loaves are well browned and sound hollow when tapped.
Remove from baking sheet and let cool on wire racks.
Note: For the best results, this recipe requires bread flour.
All-purpose flour works, but it often produces a low loaf if it is not kneaded thoroughly.
Notice the absence of oil or butter in the dough, which makes the bread crustier.
This bread is so good you won't have to worry much about leftovers, but if you think you'll use only one loaf within a day, don't freeze the other-- just give it away!
Potato Dumplings


Ingredients:
mashed potatoes, eggs, salt, flour

Directions:
Blend until you can handle the dough., Make into round balls., Cook for 10 minutes in boiling water that cover the dumplings., keep lid on pan.
Spinach Salad With Scallops and Apples


Ingredients:
sea scallops, olive oil, water, fresh lemon juice, Dijon mustard, tart apples, granny smith apple, fresh ground pepper

Directions:
1. Preheat broiler. Lightly a broiler pan with cooking spray. Rinse scallops to remove any bits of shell or sand; pat dry with paper towels. Arrange the scallops on the broiler pan and lightly coat with cooking spray and broil, turning once, until opaque throughout (cut to test], about 5 to 7 minutes. Keep warm.
2. In a small cup combine the oil, water, lemon juice and mustard. Set aside.
3. Place the spinach in a bowl. Add the apples and almonds. Toss with the dressing. Season with pepper. Divide between 4 plates and top with scallops. Serve immediately.
Golden Onion Pork Chops - Crock-Pot


Ingredients:
"boneless pork chops"

Directions:
Put the sliced onion in the bottom of the crock pot.
Season the pork chops with salt and pepper, make a single layer on top of the onion.
Spread the undiluted mushroom soup ontop of the pork chops.
Cook in the crock pot on low for 4-6 hours.
Black-Eyed Pea Gumbo
Category: soups-stews-and-chili
By Lynn Blackwelder Patterson

A winter time favorite at our house. We always have it for New Year's Day while we watch football! Serve with a tossed salad and corn bread.

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
1 medium green bell pepper, chopped
5 stalks celery, chopped
2 cups chicken broth
1 cup brown rice
4 (15 ounce) cans black-eyed peas with liquid
1 (10 ounce) can diced tomatoes and green chiles
1 (14.5 ounce) can diced tomatoes
2 cloves garlic, finely chopped

Directions:
Heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. Pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. Bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. Add water if soup is too thick.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 8 servings

Calories: 272.4
Fat: 3.4 g
Saturated fat: 0.7 g
Carbohydrates: 48.5 g
Sugars: 2.6 g
Dietary fiber: 9.6 g
Protein: 12.5 g
Sodium: 869.7 mg
Spicy Turkey Burgers


Ingredients:
lean ground turkey, garlic, fresh ginger, green chili peppers, red onion, fresh cilantro, salt, low sodium soy sauce, fresh ground black pepper, paprika, dry mustard, ground cumin, Worcestershire sauce

Directions:
Preheat the grill for high heat.
In a bowl, mix the ground turkey, garlic, ginger, chile peppers, red onion, cilantro, salt, soy sauce, black pepper, paprika, mustard, cumin, and Worcestershire sauce. Form the mixture into 10 burger patties.
Lightly oil the grill grate. Place turkey burgers on the grill, and cook 5 to 10 minutes per side, until well done.
Crunchy Cracker S'mores Bars


Ingredients:
graham cracker crumbs, butter, margarine, sugar, miniature marshmallows

Directions:
Combine the crumbs, butter and sugar; press half into a greased 13x9x2 inch baking pan.
Sprinkle with marshmallows and chocolate chips.
Top with remaining crumb mixture; press firmly.
Bake at 375 degrees for 10 minutes.
Remove from the oven and immediately press top firmly with spatula.
Cool completely and cut into bars.
30 Minute Shepherd's Pie


Ingredients:
potatoes, sour cream, extra virgin olive oil, ground beef, carrot, butter, flour, Worcestershire sauce, paprika, fresh parsley leaves

Directions:
Boil potatoes in salted water until tender, about 12 minutes.  Drain potatoes and pour them into a bowl.
Combine sour cream, egg yolk and cream.
Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat.
Add oil to hot pan with beef.  Season with salt and pepper.  Brown for 3-4 minutes.
Add carrot and onions and continue cooking for 5 more minutes, stirring frequently.
In a second small skillet over medium heat cook butter and flour together for 2 minutes.
Whisk in broth and Worcestershire sauce.  Thicken gravy 1 minutes.  Add gravy to meat and vegetables.
Stir in Peas.
Preheat broiler to high.
Fill a small rectangular casserole with meat and vegetable mixture.  Spoon potatoes over meat eveninly.  Top potatoes with paprika and broil 6-8 inches from heat until evenly browned.
Serve.
Namibian Black-Eyed Peas


Ingredients:
black-eyed peas, salt, chili peppers, cayenne pepper

Directions:
Soak fresh peas (used canned peas if you cannot find fresh] in cold water for about five minutes to soften.
Using both hands, rub and gently squeeze the peas as they continue to soak.
This process will gradually loosen the skins, which will float to the top.
Skim and discard the skins.
Drain and rinse the peas, add salt and hot pepper and cover with clean water.
Boil until tender.
Serve, along with the cooking water over oshifima or another stiff porridge.
If you like, you can cook greens, such as spinach and perhaps serve some sliced bananas with peanuts to have a complete meal.
Fried Portuguese Style Bay Scallops


Ingredients:
bay scallop, butter, flour, garlic clove, parsley, salt, fresh ground black pepper

Directions:
Wash the scallops in cold water. Spread on paper towels to dry.  Put flour in a small bowl.  Toss scallops in flour to coat completely.
Melt butter in a skillet over low heat. Add the scallops and pan fry 3 to 4 minutes, moving and turning, until they are firm but not browned.  Add garlic and parsley and cook 30 seconds longer.
Remove to a serving plate and squeeze lemon juice over scallops and season with salt and pepper.