xiaoxl/recipe_data huggingface dataset:
Grilled Hot Honey Biscuits With Thyme-Roasted Peaches


Ingredients:
thyme, unsalted butter, honey, salt, unsalted butter, all-purpose flour, baking powder, kosher salt, granulated sugar, lemon, zest of, buttermilk, honey

Directions:
To make the Thyme-Roasted Peaches:
Cut the peaches in half and remove the pits. Cut the halves into 4 wedges each. Lay half of the peaches in two rows on a piece of aluminum foil large enough to fold over them on both sides.
Scatter one tablespoon of the butter, half of the thyme and 1 tablespoon of honey over the peaches. Repeat this process with another piece of foil and the remaining peaches and ingredients.
Lightly sprinkle salt over the prepared peaches. Bring the long ends of the foil to meet over the peaches and fold over to seal. Bring the short ends over and press together to seal. This will create two flat packets.
Place the packets, seam-side down on a grill set to medium heat. Cook with the grill cover on for 5 minutes. Flip the packets and cook for another 5 minutes until the peaches are tender when pierced with a fork but not over cooked. Let rest.
To make the Grilled Hot Honey Biscuits:
In a medium bowl, combine the flour, sugar, salt, baking powder and lemon zest. Add the butter and work it into the dry mixture with your fingers until the butter forms small pea-sized clumps. Stir in the buttermilk and gently knead the dough until it comes together.
Roll into a 3-inch-thick log and cut into 8 even pieces. Press the biscuits into 1/2-inch thick disks. The biscuits should be flatter than normal to enable them to be cooked on the grill.
Spray both sides of the biscuits with nonstick spray and place on the grill set to very low heat. Cook for 5 minutes on each side with the grill cover on. The biscuits are done when they are firm and not squishy in the middle. (NOTE: due to the inconsistent heat of grills, it’s important to monitor the biscuit’s cooking. If needed, flip the biscuits more than once to ensure they are cooked through without burning them.].
Once the biscuits are done, remove from the grill and drizzle with the hot honey. Set aside to cool slightly.
To assemble:
Top the biscuits with 3 or 4 pieces of peaches, making sure to include any delicious juices that seeped out and garnish with a dollop of crème fraiche or unsweetened whipped cream.
Peach Cobbler Cocktail


Ingredients:
fresh mint leaves, lemon wedge

Directions:
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
Apple Pecan Cornbread Dressing
Category: side-dish
By Earla Taylor

Savory, yet sweet, this cornbread dressing will satisfy anyone's appetite. Two teaspoons of dried parsley flakes can be substituted for fresh parsley.

Ingredients:
1 (9x9 inch) pan cornbread, cooled and crumbled
1 (8 ounce) package herb-seasoned dry bread stuffing mix
2 tablespoons chopped fresh parsley
½ teaspoon ground ginger
½ teaspoon salt
¾ cup butter
1 cup chopped celery
1 cup chopped onion
2 cups chopped apples
½ cup chopped pecans
2 cups apple juice
3  eggs, beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 cups

Calories: 599.9
Fat: 31.9 g
Saturated fat: 14.4 g
Carbohydrates: 67.6 g
Sugars: 18.5 g
Dietary fiber: 5.6 g
Protein: 12.3 g
Cholesterol: 146.1 mg
Sodium: 1244.1 mg
Black Olive Spread
Category: appetizers-and-snacks
By jenfer

I got this recipe from a friend who can't remember where she got it. It's different than the usual creamy spreads and is versatile and delicious.

Ingredients:
1 (10 ounce) can black olives
3 tablespoons freshly grated Parmesan cheese
1 clove garlic, chopped
1 tablespoon extra virgin olive oil

Directions:
Place olives, Parmesan cheese, and garlic (if using) in a food processor. Add olive oil slowly while running. Process until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 64.1
Fat: 6 g
Saturated fat: 1.1 g
Carbohydrates: 2.4 g
Dietary fiber: 1.1 g
Protein: 1 g
Cholesterol: 1.7 mg
Sodium: 333.9 mg
Manda's Seven Layer Taco Dip
Category: appetizers-and-snacks
By Manda

This is an updated version of the classic party dip. The flavors are a bit more interesting, but this is still super-easy to prepare. Bring lots of chips!

Ingredients:
1 (8 ounce) package cream cheese at room temperature
1 (8 ounce) container sour cream
1 (1 ounce) packet dry taco seasoning mix
1 pint cherry tomatoes, halved
2  avocados - peeled, pitted, and diced
¼ cup red onion, minced
1 tablespoon fresh lime juice
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can refried black beans
1 ¼ cups salsa
1 (8 ounce) package shredded Mexican blend cheese
1 ½ cups shredded iceberg lettuce
⅓ cup pickled jalapeno pepper slices

Directions:
With a handheld or standing mixer, beat together cream cheese, sour cream, and   in bowl until light and fluffy; set aside. In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside. Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices. Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

Prep time: 30 mins
Total time: 30 mins
Yields: 16 servings

Calories: 217.1
Fat: 16.5 g
Saturated fat: 8.8 g
Carbohydrates: 11.8 g
Sugars: 2 g
Dietary fiber: 3.7 g
Protein: 7.2 g
Cholesterol: 35.3 mg
Sodium: 565.6 mg
New England Razor Clam Chowder
Category: soups-stews-and-chili
By Candia Mathieson

Thick New England clam chowder using razor clams. My family likes to harvest razor clams on the Washington coast. We clean and freeze our clams. You might be able to use canned clams. My husband like thick clam chowder. If you do not want it as thick omit flour, and/or use milk instead of cream. Serve with bread and salad.

Ingredients:
1 pound thick-cut bacon strips, diced
2 pounds potatoes, diced
1  onion, minced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 cup heavy cream
1 pound frozen razor clams, thawed with liquid reserved
1  bay leaf
1 pinch salt and ground black pepper to taste

Directions:
Cook and stir bacon in a large pot over medium-high heat until browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. Cook and stir potatoes, onion, and garlic in the hot bacon drippings until onions are translucent, 7 to 10 minutes. Stir flour into the potato mixture; cook together for about 1 minute. Add evaporated milk, heavy cream, liquid from clams, and bay leaf to the potato mixture; stir. Bring the mixture to a simmer, reduce heat to medium, and cook until the potatoes are soft, about 15 minutes. Add clams to the soup; cook until the clams are hot, about 5 minutes. Sprinkle bacon atop the soup. Season with salt and pepper to serve.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 574.9
Fat: 40.8 g
Saturated fat: 17.6 g
Carbohydrates: 31.6 g
Sugars: 6.9 g
Dietary fiber: 3.1 g
Protein: 20.5 g
Cholesterol: 112.3 mg
Sodium: 574 mg
Parmesan Crusted Smoked Cheddar Potato Cakes


Ingredients:
extra virgin olive oil, mashed potatoes, smoked cheddar cheese, parmesan cheese, flour

Directions:
1. Heat olive oil in a large skillet over medium heat.
Stir together the mashed potatoes and smoked cheddar then scoop about ¼ Cup mashed potatoes and form into equal size small patties.
Combine parmesan cheese and flour into a shallow dish and press potato patties into mixture.
In batches, place patties into hot skillet and cook for 2-4 minutes per side or until golden brown. Transfer to a paper towel lined plate.
Serve warm with ranch dressing if desired.
Double-Corn Cornbread


Ingredients:
milk, apple cider vinegar, cornmeal, flour, sugar, baking powder, baking soda, salt, eggs, olive oil, corn kernel

Directions:
Preheat oven to 350 degrees Fahrenheit., Pour all ingredients into big bowl, and mix thoroughly., Grease a 41/2-inch by 81/2 inch loaf pan., Pour mixture into pan., Bake for 45 minutes or until golden-brown.
Pina Colada


Ingredients:
bananas, coconut milk, rum, coconut

Directions:
Put banana and pineapple juice in a blender and blend until smooth., Add Coconut milk, rum and ice., Blend until it is the consistency of a slush., Sprinkle with coconut and drink.
Roasted Sea Bass With Bacon and Tomatoes


Ingredients:
olive oil, onions, garlic cloves, bacon, tomatoes, green bell peppers, coarse sea salt, sea salt, black pepper, fresh rosemary, fresh basil, lemon, olive oil

Directions:
Sauté onions and garlic for 1-2 minutes in hot olive oil. Add bacon, stir, and sauté for 3-4 minutes until the onions soften.
Add the tomatoes, peppers and stir to combine. Season with sea salt before transferring the mixture to an ovenproof dish.
With a sharp knife, slash skin of the sea bass diagonally along each side.  Season the sea bass, outside and inside, with salt and ground black pepper.
Fill the cavity of each sea bass with rosemary sprigs, basil and lemon slices. Place on top of the bacon mixture.
Drizzle over the olive oil and cook in the oven at 190°C for 20-25 minutes, until the fish is tender and cooked all the way through.
Boulder Dam Slow Cooker Chili


Ingredients:
chili beans, dark red kidney beans, cannellini beans, tomatoes and green chilies, tomato sauce, mushroom stems and pieces, tomato paste, red bell pepper, orange bell pepper, green bell pepper, purple onion, ale, lean ground turkey, red pepper flakes

Directions:
Brown turkey in large skillet with 12 oz of the ale, the steak seasoning, red pepper flakes and hot salt.  When all ale is evaporated, add turkey to crock pot.
Combine all canned items into a crock pot.
Dice jalepenos,  peppers and onion and add to pot.  Add the other 12 oz of ale and contents of the seasoning packets.   Bring to boil on high heat and then reduce to low heat.  Simmer for 4-6 hours.
Top with cheese and serve with hot french bread.
Spaghetti With Asparagus, Smoked Mozzarella and Prosciutto


Ingredients:
asparagus, spaghetti, olive oil, garlic, prosciutto, smoked mozzarella cheese, fresh basil leaves, salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil and cook the asparagus until tender crisp, about 2-3 minutes.
Remove asparagus with a slotted dpoon and plunge into a bowl of ice water to stop the cooking process.
When cool, strain the asparagus and cut into 1 inch pieces then set aside.
Using the same pot, cook the spaghetti until al dente, about 8 minutes (10-12 if using linguine].
Reserve 1 cup of the pasta water and set aside.
Drain the pasta.
Heat the oil in a large saute pan over medium heat.
Add the garlic and saute until fragrant, then add the proscuitto strips.
Saute until the prosciutto is slightly crisp and add the asparagus, then season with salt if using and freshly ground pepper to taste.
Add the pasta to the saute pan as well as 1/2 cup of the reserved pasta water, and toss to coat.
Add the smoked mozzarella and the fresh basil and continue to toss until combined, adding additional pasta water if necessary.
Turn off the heat and continue to toss.
The pasta will become creamy as the mozzarella starts to melt.
Pressure Cooker Chicken Adobo


Ingredients:
chicken thighs, water, low sodium soy sauce, celery, carrots, onion, garlic cloves, bay leaves, cooking sherry, ground black pepper, molasses, olive oil

Directions:
In pressure cooker, combine water, soy sauce, celery, carrots, onion, garlic, bay leaves, sherry wine, black pepper and molasses.
In a separate pan, heat olive oil over medium to medium high heat.  Brown the chicken thighs on both sides.  Once browned, add directly to the liquid in the pressure cooker.  Stir a bit to get the chicken thighs down into the liquid.
Place lid on pressure cooker and use the pre-set for chicken or manually set it for 25 minute  Seal the cooker and press start.
Use this time to cook some jasmine rice.  Make as much as you like and simply follow the directions on the bag.  When the rice is done, remove it from the burner so the bottom doesn't burn and get hard.
When time is up release the pressure and open the cooker.  Remove the bay leaves.  Serve chicken and sauce over jasmine rice, ENJOY!
Black Bean Fiesta With Yellow Rice & Shrimp #RSC


Ingredients:
shrimp, yellow rice, olive oil, monterey jack cheese, red bell pepper, bell pepper, yellow onion

Directions:
Get a large pan add 3 cups of water, let it come to a boil then pour yellow rice & let it cook for 20mins. While that's cooking, get a large non stick skillet, pour 2 tablespoons of olive oil (medium heat] place the shrimps, ¼ cup of chopped  red bell peppers, ¼ cup of bell peppers/onions stir & saute' for 3-5mins.
Turn stove top off & pour ½ cup of Monterrey Jack Cheese on top & let it melt. After rice is finished cooking rinse it off a couple times. Get another pan & heat one can of Bush's Black Bean Fiesta for 3-5mins.
Then get a serving dish, tear off foil & put it around the dish. First spread your rice around the bottom of the dish & layer shrimps, red bell peppers, bell pepper/onions on top of it. (Make sure you save the middle space so you can pour the black bean fiesta in it.] Sprinkle a little Monterrey Jack Cheese on top of black bean fiesta. I also cooked 2slices of maple bacon pat grease out & crumbled on top of black bean fiesta as well.
Almond Tea


Ingredients:
water, tea bags, tea bags, sugar, vanilla extract

Directions:
In a saucepan, bring 2 cups of water to a gentle boil.
Add the tea bags; cover and remove pan from the heat source.
Steep for 10 minutes.
Take out tea bags and don't squeeze them.
Pour the tea into a 2-quart pitcher.
Add in the sugar; stir until dissolved.
Add in the vanilla, almond extract, and lemon juice; stir to mix.
Add the remaining 6 cups of water and stir.
Let tea cool to room temperature, then chill in the refrigerator.
Serve in glasses over ice.
Green Olive Pesto


Ingredients:
green olives, red onion, pine nuts, garlic cloves, extra virgin olive oil

Directions:
Put everything but the oilve oil in a blender and blend for one minute., With motor running, slowly add oliv eoil until it forms a thick, smooth paste., Allow to stand for 1/2 hour before serving.
Iron Chef Winner's Japanese-Style Hamburgers


Ingredients:
ground beef, salt, ground black pepper, onion, egg, milk, water, ketchup, sake, Worcestershire sauce, soy sauce, butter

Directions:
In a mixing bowl, season ground beef to taste with salt and pepper.
Heat a small amount of oil in saute pan and cook onion until tender.
In a small bowl, beat egg lightly; add milk, mixing well.
Stir in breadcrumbs and allow to rest.
Add onions and breadcrumbs to ground beef, working ingredients together with your hands.
Divide meat into fourths, and make a patty; toss back and forth to force air out.
Shape into burger shape.
Heat small amount of oil in skillet and cook burgers; cover pan, and simmer on medium-high heat until burgers cook done; then remove lid, reduce heat to medium, and cook till water disappears.
Remove from pan.
Add 2/3 cup water, ketchup, sake, Worcestershire sauce, soy sauce, and butter to pan; bring to boil.
Simmer till thickened.
Spoon sauce over burgers on plate.
Easy Red Cabbage and Apples


Ingredients:
red cabbage, butter, onion, salt, pepper, white vinegar, apples

Directions:
Melt butter in a large frying pan and add cabbage, onion, salt, pepper and vinegar.
Cook covered for 20 minuted over medium-low heat.
Add apples and cook for another 20 minutes.
Server with a dollop of sour cream.
OVEN BAKED CHICKEN FINGERS


Ingredients:
chicken breasts, unbleached all-purpose flour, cayenne pepper, black pepper, eggs, panko breadcrumbs, parmesan cheese

Directions:
Preheat oven to 400ºF and lightly spray an aluminum-lined baking sheet; set aside. In a large re-sealable plastic bag, we’ll combine flour, cayenne pepper, garlic salt, and freshly ground black pepper; close and shake well to combine.
In a shallow bowl, add beaten eggs. In another shallow bowl, combine panko and cheese; stir to combine.
Place a few chicken strips in flour mixture; close bag and shake until well coated. Dredge floured strips in eggs and then in panko mixture, making sure they are well coated. Arrange fingers on prepared baking sheet and bakes for 25 minutes or until the internal temperature reads 165ºF. Turn the heat to broil and cook until golden brown, about 3 minutes. Serve with *Honey Mustard Dipping Sauce.
Kielbasa Comfort


Ingredients:
Polish kielbasa, frozen Brussels sprouts, red cabbage, sauerkraut, garlic cloves, chicken broth, angel hair pasta

Directions:
"Place sausage on the bottom of a large roasting pan. top with Brussels Sprouts, baby carrots, chopped cabbage, sliced garlic and sauerkraut.  Pour chicken broth over entire pan, cover and cook for 90 minutes at 350 degrees. Just prior to serving, remove kielbasa from pan and cut into 8 - 10 pieces. Cook pasta, drain and spread out on large turkey platter. Arrange vegetables and kielbasa on top of pasta. Pour juice from cooking over all. Enjoy!"
Hearty Chicken and Vegetable Stew


Ingredients:
chicken breasts, garlic cloves, leeks, celery, carrots, baby red potato, olive oil, butter, dry white wine, milk, cornstarch, peas, chicken broth, dried oregano, dried rosemary, sea salt, black pepper

Directions:
Cut off roots and trim leaf ends of leeks.  Slice each leek lengthwise in half.  Separate leaves and rinse under running water.  Cut crosswise into 1/2" pieces.
Peel and clean garlic cloves.  Dice finely.  Rinse celery and cut into 1/2" pieces.  Rinse matchstick carrots.  Rinse baby red potatoes and slice each in half.
Cut chicken breasts into 1 1/2" pieces.
In a 5 quart Dutch oven, heat one tablespoon of the olive oil until hot over medium high heat.  Add one tablespoon of butter and melt.
Add cut up chicken and cook until chicken is lightly browned and no longer pink, about 15 minutes.  Remove chicken with a slotted spoon to a medium bowl.  Set aside while you prepare the vegetables.
To the Dutch oven, add the remaining tablespoon of olive oil and the remaining tablespoon of butter. Melt.  Add leeks, carrots, celery, garlic and potatoes.
Season with sea salt, black pepper, oregano and rosemary.  Cook and stir until vegetables are lightly browned and leeks soft, about 10 to 15 minutes.
Add wine and chicken broth.  Heat to boiling over high heat.  Reduce heat to medium high and cook until potatoes are tender, about 20 minutes.
In a small bowl, whisk together cornstarch and milk.  Reduce heat to medium and stir into vegetable mixture, stirring constantly until thickened.
Stir in chicken and peas.  Simmer over low heat until heated through.
Serve with a crisp green salad and French bread.
Serves 6.
Olivia Walton's Applesauce Cake with Whiskey Frosting


Ingredients:
all-purpose flour, baking soda, nutmeg, cinnamon, clove, salt, walnuts, white raisins, light raisins, butter, sugar, eggs, applesauce, butter, heavy cream, milk, confectioners' sugar, salt, Bourbon

Directions:
Sift flour with soda, spices, and salt.
Combine nuts and raisins in bowl and stir in 1/2 cup of the flour mixture.
Cream butter in another bowl until light and fluffy.
Beat in eggs one at a time, beating thoroughly after each.
Alternately add flour mixture and applesauce, beginning and ending with the flour.
Stir in raisin mixture.
Spoon into greased 10-inch tube or bundt pan.
Bake in preheated 350 degree oven for 1 hour and 20 minutes (or until cake tester inserted in center comes out clean].
Cool in pan for 15 minutes, then remove from pan and finish cooling on wire rack.
Spread with Frosting.
Cover until ready to serve.
Whiskey Frosting: Stir together butter and cream, beat in 1 cup of the sugar.
Blend in remaining sugar and the bourbon until proper spreading consistency.
Makes enough frosting to cover a 10-inch tube pan.
Applesauce Cake With Caramel Frosting


Ingredients:
all-purpose flour, salt, cinnamon, clove, nutmeg, allspice, baking soda, baking powder, shortening, white sugar, eggs, applesauce, raisins, walnuts, butter, margarine, brown sugar, milk, powdered sugar, vanilla

Directions:
Cake:
Set oven to 350 to preheat.
Grease and flour a 9 x 13 pan.
Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder.
Add fruit and nuts and toss to coat.
In large bowl cream shortening and sugar for 2 minutes, then add eggs, one at a time while beating 2 minutes.
Add flour mixture alternately with applesauce while beating.
Scrape bowl as necessary, beat only until blended.
Turn into pan and bake for 50 minutes or until done.
Cool and frost with Caramel Frosting.
Frosting:
Melt butter in saucepan, stir in brown sugar.
Cook and stir over low heat for 2 minutes.
Add milk, continue stirring until boiling.
Remove from heat.
Cool to lukewarm and pour into small bowl.
Add sugar and vanilla while beating.
Beat about 2 minutes until spreading consistency.
Adjust consistency with a few drops of hot water or more sugar as needed.
Spread at once on cake.
Apple Topping for Pancakes, Waffles & Such


Ingredients:
apples, cinnamon, sugar, orange zest, brandy

Directions:
Place all ingredients in saucepan.
Bring to a boil, reduce heat, and simmer until apples are tender, approx 15-20 minutes. Add more water as needed while simmering.
Softened apples can be left chunky or processed in a blender for a smoother sauce.
Return to pan and add brandy as desired.
When ready to serve on pancakes, re-heat and top with applesauce and whipped cream.
Dairy-Free Peanut Butter and Banana Smoothie
Category: drinks
By DasNerdherder

This is a quick dairy-free smoothie. It is great as a quick breakfast or a cool afternoon snack.

Ingredients:
1 cup vanilla-flavored cultured coconut milk
1  banana, sliced
2 tablespoons peanut butter
1 ½ tablespoons honey
¼ cup ice, or as desired

Directions:
Blend coconut milk, banana, peanut butter, and honey in a blender until smooth, about 1 minute. Add ice and blend again until the ice is crushed, 2 to 3 minutes.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 servings

Calories: 572
Fat: 24.8 g
Saturated fat: 10.6 g
Carbohydrates: 89.3 g
Sugars: 43.3 g
Dietary fiber: 7.1 g
Protein: 9.5 g
Sodium: 161.7 mg