xiaoxl/recipe_data huggingface dataset:
Real Fig Preserves
Category: side-dish
By Dee

Figs are naturally sweet and very flavorful, however, the taste should not be bland. It's okay to spice it up a little.

Ingredients:
2 teaspoons baking soda
5 cups fresh figs, stems removed
1 cup water
1 ½ cups white sugar
5 tablespoons butter
1 teaspoon vanilla extract
1  lemon, thinly sliced into rounds
1 tablespoon lemon juice
1 ½ teaspoons ground cinnamon
1 teaspoon grated fresh ginger
½ teaspoon ground cloves
1 pinch salt, or to taste  (Optional)
8  half-pint canning jars with lids and rings

Directions:
Dissolve the baking soda in about 2 quarts of cool water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water. Place the figs into a large pot. Add 1 cup water, sugar, butter, vanilla extract, lemon, lemon juice, cinnamon, ginger, and cloves. Very gently stir the mixture to dissolve the sugar, keeping the figs intact as much as possible. Bring the mixture to a boil over medium heat; reduce heat to a simmer, and cook until the figs are golden brown and coated in syrup, about 1 hour. Stir gently a couple of times to keep the figs from burning onto the bottom of the pot. Add a pinch of salt, if desired, to tame the sweetness. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the figs into the hot, sterilized jars and top off with syrup, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 2 days before opening.

Prep time: 30 mins
Cook time: 1 hr
Total time: 2 days
Yields: 8 half-pint jars

Calories: 36.4
Fat: 0.9 g
Saturated fat: 0.6 g
Carbohydrates: 7.4 g
Sugars: 6.8 g
Dietary fiber: 0.5 g
Protein: 0.1 g
Cholesterol: 2.4 mg
Sodium: 46.1 mg
Sweet Potato Pancakes


Ingredients:
sweet potatoes, onion, egg, flour, sugar, salt, black pepper, ground mace, baking powder

Directions:
Peel and grate the potatoes and onion. Mix in the egg.
Combine the dry ingredients together and add to potato mixture.
Drop by large tablespoons onto a heated nonstick skillet lightly coated with oil and cook for 3 minutes or so on each side, until pancakes are cooked through.
Serve with apple butter or sour cream and chives.
Tartes Aux Fraises (Strawberry Tarts - France)


Ingredients:
sugar, unsalted butter, egg, flour, rum, kirsch, puff pastry, fresh strawberries, powdered sugar

Directions:
Preheat oven to 350F (180C].
Make filling by mixing the sugar & ground almonds together in a bowl. Then blend in the softened butter, egg, flour & rum (or kirsch]. Set aside in a cool place.
Make bases by rolling out the puff pastry into 4 circles of equal diameter (approx 4-in]. Prick the circles well using the tines of a fork, leaving a 1/4-in circular border. Spread almond cream filling over the pastry & allow to sit for a few minutes.
Bake for 20 minutes, remove from oven & allow to fully cool. Wash, drain, hull & thinly slice strawberries while bases are cooking & cooling.
You are essentially done at this point & can set aside the bases & strawberries for final assembly at your pleasure. To Assemble: Arrange strawberries on the bases in rosette shapes, sprinkle w/powdered sugar & serve immediately. (So easy! Was I right or not?].
Beef, Mushroom & Chèvre Puff Pastry Tart


Ingredients:
frozen puff pastry, ground beef, mushrooms, Dijon mustard, olive oil, fresh thyme, salt

Directions:
Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add ground beef, salt, mushrooms and mustard. Continue to cook for another 2 minutes. Remove from heat and set aside.
Slice puff pastry into 5 to 6 inch squares and place on a parchment-lined baking tray. Brush each square with olive oil. This will help crisp it up.
Add a couple of tablespoons of mushroom and beef mixture onto each pastry square. Add a few knobs of chèvre to each tart, then a few sprigs of fresh thyme. Bake for 425°F for 10 to 15 minutes, or until golden. Remove, slice into halves and drizzle with a little olive oil.
Oysters With Pine Nuts and Bacon


Ingredients:
bacon, pine nuts, Worcestershire sauce, fresh chives

Directions:
Preheat oven to 180°C., Cook bacon in a small heavy-based pan over medium heat until browned., Add pine nuts and sauce, stir until well combined. Remove from heat., Spoon mixture evenly onto each oyster. Sprinkle with chives., Bake 5-10 minutes or until oysters are heated through. Do not overcook., Serve immediately.
Greek Pork Loin


Ingredients:
boneless pork loin roast, olive oil, lemon juice, dried oregano, salt, black pepper, garlic cloves

Directions:
Place pork loin in a large zip-loc bag.
(If I will be pressed for cooking time or my roast is very thick, I will butterfly it at this point.] Combine remaining ingredients and pour over pork in bag.
Seal and refrigerate overnight.
Remove pork and discard the marinade.
Grill over indirect heat on a covered grill until meat thermometer registers 155°F, about 1 to 1/2 hours.
Let rest 10 minutes before slicing thinly to serve OR proceed as above except place roast in crock pot with 1/4 cup good chardonnay and 2 Tablespoons water.
Cook on low for 6 to 8 hours.
Sugar Free Fruitcake


Ingredients:
all-purpose flour, baking powder, apple pie spice, butter, dates, raisins, milk, eggs, orange, rind of, clear honey

Directions:
Grease and line with parchment paper an 8 inch cake pan.
Sift the flour,baking powder and apple pie mix into a bowl.
Rub the butter with your fingers until it looks like breadcrumbs.
Carefully stir in the chopped apricots, dates, and candies cherries and raisins with the milk, beaten eggs ,grated rind and orange juice.
Stir in the honey and mix everything together to a soft dropping conistency.
Spoon the mixture into the prepared pan and level the surface.
Bake in a preheated oven at 350oF for 1 hour until a knife inserted in the centre comes out clean.
Let the pan cool before turning out.
Canh Bun Tau (Fish and Cellophane Noodle Soup)


Ingredients:
ground ginger, fresh ginger, salt, black pepper, garlic cloves, onion, turmeric powder, sweet basil, dried shrimp paste, anchovy paste, water, fish sauce, cellophane noodles, spring onions

Directions:
Chop fish coarsely and cover with ginger, salt and pepper.
Set aside.
Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste.
Add water, lemon juice, nuoc mam (fish sauce] and bring to a boil.
Add fish and cook for 4 minutes.
Add noodles and serve in individual bowls with chopped spring onions.
Grandma Patteson's Creamed Carrots


Ingredients:
carrot, butter, margarine, onion, flour, chicken broth, salt, pepper, dill weed

Directions:
Boil carrots for 10 minutes or until tender then drain and place in a buttered casserole dish.
Sauté onions in butter until transparent.
Stir flour into onions.
Then gradually stir in chicken broth,salt,pepper and dillweed.
Cook until thickened and smooth.
Add cream and stir well.
Pour sauce over carrots.
Bake at 350 F for 30 minutes or until thoroughly heated.
Gammon Steaks With Pineapple and Cheese


Ingredients:
pineapple slices, cheese slice, butter, sherry wine, flour, tomato ketchup

Directions:
Season the gammon steaks with the salt and pepper.
Drain the pineapple, save the juice.
Heat the butter and oil in a skillet and fry the steaks on both sides till just done, set aside to keep warm.
Fry the pineapple slices till golden, set aside.
Stir the flour into the pan and add the juice and sherry, bring to the boil, reduce heat simmer till sauce thicken.
Place a slice of cheese on each steak then a slice of the pineapple, fill the centre of the pineapple slice with ketchup.
Serve with the sauce on the side.
Bear's Tortilla Soup


Ingredients:
jalapeno chile, diced tomatoes with juice, olive oil, garlic cloves, chicken broth, epazote, kosher salt, chicken breast halves, avocado, cheese, tortilla chips, sour cream, lime

Directions:
Place the chile pieces and tomatoes (with juice] into a blender or food processor.
Heat the oil in a Dutch oven over medium-high heat. When hot, add the onions and garlic and cook until starting to brown, about 8 minutes.
Pick out the onion and garlic with a pair of tongs or slotted spoon, and transfer to the blender. Process until smooth.
Return the pan to medium-high heat. When hot, add the puree and stirring frequently, cook until thickened to the consistency of tomato paste, about 10 to 12 minutes.
Add the broth and epazote. Reduce the heat to medium-low and simmer for 10 minutes. Taste and season with salt.
Divide the poached chicken, diced avocado, cheese and tortilla chips between serving bowls. Ladle soup into bowls, and garnish with the sour cream and a lime wedge.
Cheesy Baked Pearl Barley


Ingredients:
olive oil, salt, ground pepper, pearl barley, butter, plain flour, milk, cheddar cheese, olive oil, cherry tomatoes, mushrooms, cheddar cheese, parmesan cheese

Directions:
Preheat oven to 180C fan forced (200C normal].
Toss the pumpkin with a little oil and salt and pepper in a heavy bottom baking tray and cook in the oven until tender tossing now and again.
At the same time, put the pearl barley and a pinch of salt in a pot and just cover with stock and gently cook for about 35 minutes until just tender, adding more stock if needed and then drain well.
To make the mornay sauce, melt the butter in a pot and add the flour and stir well and gently to cook and then add the hot milk, all at once, and whisk well and then add 2 good handfuls grated tasty cheese, the cream and salt and pepper and whisk until the cheese has melted.
Heat a little oil in a pan and gently saute the tomatoes until they collapse a bit, regularly stirring and then toss the tomatoes with the cooked pumpkin, pearl barley and salt and pepper and add a general amount of the mornay sauce (LEAVE ENOUGH TO COVER THE TOP OF THE BAKED DISH] and mix well and transfer the mixture to a gratin dish (or any ovenproof dish].
Flatten the top and then spoon more mornay sauce on top and sprinkle with some grated cheddar and parmesan and cook in the oven for about 20 minutes or until golden and bubbling.
Can be made ahead and reheated in the oven though you may need to cover with alfoil to prevent cheese burning.
Apricot Bavarian


Ingredients:
unflavored gelatin, unflavored gelatin, cold water, lemon juice, sugar, sugar, plain low-fat yogurt, oranges

Directions:
Spray a 8-inch ring mold with nonfat cooking spray.  (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian].
Cook apricots in orange juice concentrate, in small saucepan, until tender.
Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
Place cup in small saucepan with hot water and set over moderate heat,  until gelatin dissolves, about 5 minutes.  Stir gelatin occasionally.
Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender.  Blend well.
Beat egg whites in bowl until frothy.  While beating, gradually add 2 tablespoon sugar and beat until peaks form.  Gently fold egg whites into apricot mixture.  Do not over mix.
Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
To serve, remove plastic and unmold onto plate.  Arrange orange slices around outside and put remaining yogurt in a bowl  and set in center of ring.  Spoon yogurt beside each serving of Bavarian.
Almond Thins
Category: desserts
By Violet Gibbons

Thin and delicate, these are perfect for everything from formal parties to your  morning coffee.

Ingredients:
1 cup unsalted butter
1  egg
1 cup white sugar
1 ¾ cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
2 cups sliced almonds

Directions:
Preheat oven to 325 degrees F (175 degrees C). In a medium bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. Sift together the flour and salt and slowly stir into butter mixture until just blended. Divide batter in half and place each half on  in the center of two ungreased, flat-sided cookie sheets. Dip a spatula in warm water and spread batter to cover the entire baking sheet, making sure  batter is spread evenly.  Sprinkle almonds and press gently into dough. Bake each sheet about 12 minutes, or until edges are lightly browned.  Cut hot cookies into  2-inch squares.  Return to oven and bake until lightly golden... about 5 minutes. Watch carefully to prevent over baking. Remove from oven to a wire rack.  Slide spatula under cookies to loosen.  Cool completely on cookie sheets.  Store in airtight containers with waxed paper between layers.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 6 dozen

Calories: 61.4
Fat: 4 g
Saturated fat: 1.8 g
Carbohydrates: 5.6 g
Sugars: 2.9 g
Dietary fiber: 0.3 g
Protein: 1 g
Cholesterol: 9.4 mg
Sodium: 33.7 mg
Army Soup


Ingredients:
olive oil, garlic, onion, green capsicum, tomatoes, rump steak, potatoes, carrots, pumpkin, paprika, water, saffron, bay leaf, dry sherry

Directions:
Heat oil in a large pot.
Saute onion, garlic, capsicum and tomato.
Add beef and cook until browned.
Add sherry and let it reduce a little and add some of the water to cover the beef.
Let simmer for about 20 minutes.
A pressure cooker takes less time.
Add rest of the ingredients and water and bring to the boil.
Lower heat and simmer for a further 1 hour or until potato is soft and soup appears thickened.
If using a pressure cooker, follow steps 1 to 4 then follow step 7 and place lid on pressure cooker and time from when the pressure starts to build up and shake the cap for 12 minutes cooking time on medium heat.
Sometimes when using a pressure cooker it becomes quite watery.  If you like to thicken up the soup just use 1 tablespoon of corn flour mixed with a little water and stir into the soup until thickened.
Simple Flourless Apple Crisp
Category: desserts
By ybustos

I made this quick and easy, flourless apple crisp to cut out some carbs. I've found that 2 Macintosh and 2 Granny Smith apples work best.

Ingredients:
4  apples - peeled, cored, and sliced
2 cups oats
1 cup brown sugar
1 teaspoon ground cinnamon
¼ cup butter
½ cup honey
1 teaspoon vegetable oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange apple slices in 9-inch circular glass pie plate. Stir oats, brown sugar, and ground cinnamon together in a bowl. Microwave butter in short 5-second increments until melted, about 20 seconds. Stir honey, melted butter, and oil into oat mixture; crumble over apples. Bake in preheated oven until golden brown, about 35 minutes. Cool on a wire cooling rack, about 45 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 605
Fat: 15.5 g
Saturated fat: 8 g
Carbohydrates: 117.4 g
Sugars: 84.7 g
Dietary fiber: 7.8 g
Protein: 6 g
Cholesterol: 30.5 mg
Sodium: 97.4 mg
Great Holiday Meals Deserve a Fitting Finale


Ingredients:
grapes, almond paste, egg, sugar, butter, flour, salt, confectioners' sugar

Directions:
"Preheat oven to 375°F.Line a 10-inch tart pan with pastry. Arrange grapes snugly in decorative rings in pastry. In an electric mixer combine almond paste, egg, sugar, butter, flour, and salt until smooth to create frangipane. Carefully spread over arranged grapes and bake for 35 minutes, until the tart is golden brown and cooked through. If using a convection oven, bake at 350°F for 30 minutes. When tart is cool, remove from pan and dust with confectioners' sugar."
Spicy Sweet Steak Sauce


Ingredients:
Worcestershire sauce, onion powder, garlic powder, brown sugar, pepper

Directions:
Combine above ingredients in a sauce pan.  Bring to a slow boil, whisk or stir until desired consistency 2-5 minutes.
Serve warm. Will thicken a bit more as it cools.
Yu-Dofu (Kyoto Style Plain Simmered Bean Curd)


Ingredients:
tofu, soy sauce, sake, dry sherry, sugar, bonito flakes, scallion, lemons

Directions:
Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.
Sweet Mustard for Ham  


Ingredients:
water, sugar, vinegar, yellow mustard, flour, eggs

Directions:
"Place all the ingredients in the top of a double boiler, or in a mixing bowl over a saucepan.  Make sure the water is simmering underneath and stir constantly until the sauce thickens enough to coat the back of a spoon.  Serve warm, or cover and refrigerate."
Texas Homestyle Meaty Chili


Ingredients:
white flour, ground beef, green pepper, crushed tomatoes, beer, tomato paste, yellow onion, corn, kidney beans, garlic cloves, cayenne pepper, red pepper flakes, sharp cheddar cheese

Directions:
Coat stew meat with flour.  Cook meat in sauté pan until browned on all sides., Brown ground beef in separate pan. Drain off fat and oil., Add all ingredients except corn into the slow cooker.  Stir well., Cook for approximately 4 hours., Add corn during the last 30 minutes of cooking., Serve and top with the cheddar cheese.
Ranch Snack Pack Mix


Ingredients:
salted cashews, olive oil

Directions:
Mix pretzels, bugels, cashews, goldfish crackers in a large bowl., In a small bowl blend together the ranch dressing mix with the olive oil., Drizzle over mixture in bowl and toss gently and well coated., Store in a airtight container.
Fresh Mint and Cucumber Salad With Tahini Vinaigrette


Ingredients:
tahini, extra virgin olive oil, lemon juice, shallots, garlic clove, white wine vinegar, ground cayenne pepper, sea salt, ground black pepper, English cucumber, of fresh mint, fresh parsley

Directions:
To make vinaigrette:.
Combine tahini, oil, lemon juice, shallot, garlic, agave nectar, yogurt, vinegar, and 1/4 cup water in a blender and puree until smooth, adding more water if needed to make dressing pourable. Add cayenne and season to taste with salt and pepper(if using].
To make salad:.
Place the cucumber in a small bowl, top with enough of dressing to coat generously, and then sprinkle with the mint and parsley. Toss to combine. Serve and enjoy!
Vegan Candy Corn


Ingredients:
sugar, corn syrup, vegan margarine, vanilla extract, powdered sugar, soymilk, salt

Directions:
In a large saucepan, bring sugar, corn syrup, margarine, and vanilla to a boil.  Reduce heat to medium, and boil for 5 minutes, stirring occasionally.  Remove from heat.
In a bowl, sift together powdered sugar, powdered soy milk, and salt (It is important to sift in order to remove the lumps from the powdered sugar].
Add this powder mixture to the boiled sugar mixture, and stir until combined.
Let this dough-like mixture stand for about 15 minutes, or until cool enough to handle (but still slightly warm].
Divide the dough into three equal parts.  Knead one piece until smooth.  Add several drops of yellow food coloring to the second piece and knead until smooth (I found that it took about 8 drops].  Add about 6 drops yellow food coloring and 2 drops red to the third piece (to make orange].  Knead until smooth and adjust color as necessary.  If the dough starts to get too cool/hard to work with, you can microwave it for 10 seconds.
Roll each piece into ropes of equal length (no thinner than 1/4" or they will break], lay the ropes next to each other (with the orange one in the center] and push together to form one tricolor slab.
Using a sharp knife, make diagonal cuts across the slab, alternating their angle to make triangles from top and bottom.  Round the corners of the triangles to make candy corn shapes; they'll be a bit larger than the store-bought kind.
The recipe should yield at least 100 pieces, and they'll stay fresh for quite some time.  Store in single layers on parchment paper in an airtight container (if you just throw them in a bowl, they will stick together].
Tuscan Marinated Steaks


Ingredients:
garlic cloves, olive oil, red wine, fresh oregano, fresh sage, fresh rosemary, onion, fresh ground black pepper, bay leaves, lemon zest, beef steaks

Directions:
In a small glass or ceramic bowl, combine all ingredients except steaks. Cover, and refrigerate until needed, up to four days.
In a wide, shallow glass or ceramic bowl, combine the steaks and marinade. Turn the steaks to coat them well. Cover, and refrigerate overnight.
Wipe excess marinade from steaks and discard. Grill to taste.
DILL-Tastic Pizza #Ragu


Ingredients:
oregano, basil, kosher dill pickles, anaheim chili, ground sausage, mozzarella cheese, feta cheese, black olives, cauliflower

Directions:
preheat oven 450°F.
mix together Ragu traditional Sauce with oregano and basil paste in bowl.
cook/brown italian sausage.
cut Anahein  Pepper into strips.
cut 2 large kosher dill pickles into strips.
cut up cauliflower.
fry bacon til crispy, save grease.
while grease from bacon is still hot, throw in cauliflower and sautee for 3-5 min., return to bowl with paper towel in it to absorb grease.
Take pizza crust out and spread your sauce.
add slices of pickles evenly.
add slices of anaheim pepper evenly.
add cooked italian sausage evenly.
add mozzarella cheese evenly.
add feta cheese evenly.
add crumbled bacon on top, evenly.
add sauteed cauliflower evenly.
add black olives evenly.
place in over on rack.
cook for 15-20 minutes.
remove from oven  and enjoy.
King Ranch Chicken


Ingredients:
rotel, celery, frozen sweet corn, fresh mushrooms, bell pepper, boneless skinless chicken breasts, whole wheat tortillas

Directions:
Cut chicken breasts into cubes.  Cook the pieces in a frying pan with water.  Set aside.
In a large bowl, combine soup, tomatoes and chiles, cheese, onion, celery, corn, mushrooms, and pepper.  Add Mrs. Dash seasoning to your taste.  Add chicken to mix.
Spray a 13X9 Corning Ware dish with cooking spray.  Layer two to three tortillas on the bottom of the pan.  Add half of the vegetable/soup/chicken mix.  Create another layer of tortillas.  Spread the rest of the vegetable/soup/chicken mix on the top.
Bake at 350-degrees for 25-30 minutes.  Let stand for five minutes and serve.