xiaoxl/recipe_data huggingface dataset:
Orange Blintzes
Category: breakfast-and-brunch
By Fr4v4shi

Delicious, subtle orange flavor highlights this old world favorite. Whether for holidays or if I need a ticket out of the doghouse, my wife loves these and eats 'em about as fast as I can make 'em. Don't be scared, blintzes are actually very easy to make. They fill the house with a unique baking/frying smell which shouts, Comfort food is on the way! I hope you enjoy these as much as we do.

Ingredients:
2 tablespoons white sugar
1 teaspoon grated orange zest
¾ teaspoon salt
1 cup all-purpose flour
¼ cup milk
¼ cup vanilla yogurt
2 tablespoons extra-virgin olive oil
4  eggs
½ cup orange juice
1  egg
3 tablespoons white sugar
2 tablespoons unsalted butter, melted
1 (16 ounce) package small curd cottage cheese
5 tablespoons dry bread crumbs
1 tablespoon grated orange zest
2 tablespoons unsalted butter

Directions:
Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour. Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready. Lightly butter a 6 inch skillet, and heat over medium heat.  For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each. Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 12 blintzes

Calories: 610.9
Fat: 30.8 g
Saturated fat: 13.8 g
Carbohydrates: 55.5 g
Sugars: 22.5 g
Dietary fiber: 1.5 g
Protein: 27.8 g
Cholesterol: 281.8 mg
Sodium: 1057 mg
Melachino ( Greek Wedding Cake)


Ingredients:
butter, margarine, sugar, eggs, milk, flour, mace, cinnamon, ground cloves, baking soda, salt, lemon juice, confectioners' sugar, water, lemon juice

Directions:
Cream butter and sugar., Beat in eggs one at a time., Add milk alternately with sifted dry ingredients., Stir in lemon juice., Bake at 350 degrees for 45 minutes., While cake is still hot drizzle with glaze.
Easy Cake Pops
Category: desserts
By Queen

Tasty, easy-making, and perfect for kids.

Ingredients:
1 (15.25 ounce) package yellow cake mix (such as Betty Crocker®)
1 cup water
3  eggs
½ cup vegetable oil
1 (8 ounce) package cream cheese, softened
lollipop sticks
1 (14 ounce) bag chocolate confectioners' coating

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, eggs, and vegetable oil together in a bowl using an electric mixer on low speed for 30 seconds; increase speed to medium and beat until batter is smooth, about 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool cake completely, at least 1 hour. Crumble cake into a large bowl and mix in cream cheese. Roll cake mixture into about 40 to 50 quarter-size balls. Insert a lollipop stick into each cake ball and arrange on a baking sheet; refrigerate until chilled, at least 30 minutes. Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip each cake ball into melted chocolate until coated. Arrange cake pops on a baking sheet to dry.

Yields: 50 servings

Calories: 114
Fat: 8.2 g
Saturated fat: 3.3 g
Carbohydrates: 10.6 g
Sugars: 3.9 g
Dietary fiber: 0.3 g
Protein: 1.7 g
Cholesterol: 16.3 mg
Sodium: 74.6 mg
Home-Style Vegetable Beef Soup
Category: soups-stews-and-chili
By STKA

This hearty soup is great on a cold winter day.  Serve with homemade cornbread, biscuits, or crackers.

Ingredients:
1 pound ground beef
1  onion, diced
6  red potatoes, finely diced
5  carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender. Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper.  Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 10 servings

Calories: 268.4
Fat: 6.9 g
Saturated fat: 2.6 g
Carbohydrates: 39.2 g
Sugars: 8.9 g
Dietary fiber: 5.6 g
Protein: 13.3 g
Cholesterol: 27.5 mg
Sodium: 756.3 mg
Southern Pulled Pork
Category: main-dish
By Brenda Laughlin Sumner

This recipe starts out on the stove, and ends up in the slow cooker!  Add your favorite BBQ sauce and eat plain or on a bun! Great for parties.

Ingredients:
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring

Directions:
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker. Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring. Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 6 servings

Calories: 177.5
Fat: 10.1 g
Saturated fat: 3.4 g
Carbohydrates: 2.9 g
Sugars: 0.8 g
Dietary fiber: 0.5 g
Protein: 17.9 g
Cholesterol: 58 mg
Sodium: 282.1 mg
Salmon Pasta Primavera


Ingredients:
penne pasta, unsalted butter, olive oil, red pepper flakes, leek, garlic, celery, red bell pepper, frozen baby peas, red salmon, parmesan cheese

Directions:
In a large pot, boil your pasta until al Dente, drain but do not rinse. Reserve 1/2 cup of pasta water.
In a medium pan, saute red pepper flakes and leek in olive oil and garlic, 5 minutes.
Add celery, red pepper, and garlic, saute just until celery is crisp-tender.
Remove from heat and set aside.
In the big pasta pot, heat frozen peas in the reserved pasta water on low heat just until warm.
Add flaked salmon and sauteed vegetables. Stir gently to combine.
Season with salt & pepper to taste.
Gently toss in cooked pasta until well-coated. The pasta should absorb the flavors of the other ingredients.
Sprinkle parmesan over each serving.
Adjust seasoning to taste.
Chicken, Mushroom, and Avocado Pizza


Ingredients:
monterey jack cheese, mushrooms, avocado, salt

Directions:
Preheat oven to 450°.
Place crust on a pizza pan or baking sheet.
Spread crust with sauce, leaving a ½ inch border.
Sprinkle with 1 cup cheese; add mushrooms, chicken, and avocado.
Sprinkle with salt and remaining cheese.
bake about 10 minutes, until the crust is crisp and topping is bubbly.
Transfer to a cutting board and slice into 8 wedges; serve immediately.
3 Ingredient Fabulous Salsa... Delicious, Fresh and so Easy!


Ingredients:
tomatoes, garlic

Directions:
Core the tomatoes.
Dig the cloves from the head of garlic.
Chop the stem off the jalapeños.
Throw the cored tomatoes, the cloves of garlic, and the stemless jalapeños into a pot of water. Bring it to a boil, and turn down to medium/high heat.
Turn burner off when tomatoes start to peel, usually in 30-40 minutes on the stove.
Drain tomatoes, garlic, and jalapeño and let cool.
Throw ingredients into a blender or food processor and pulsate until desired consistency.
Add salt if desired.
Cowboy Beans


Ingredients:
pinto beans, beer, thick slab bacon, ham hock, onion, sweet bell pepper, garlic cloves, canned whole tomatoes, chili powder, black pepper, red pepper flakes, salt

Directions:
Soak the beans overnight in lots of cold water. (Most recently, I have been using the Cook's Illustrated recommended method, soaking the beans in 4 qts water mixed with 3 tbl. table salt]. Drain off the soaking water and rinse.
Put beans in a very large pot. Pour in the beer and enough fresh water to come up 2 inches over the beans. Add remaining ingredients except salt. Cover, heat to a boil, reduce heat to very low - just enough to bubble the liquid a little. Simmer until beans are tender, 2 to 3 hours.
If using ham hocks, remove, discard bones, chop and return to pot. Add salt to taste.
Note1: I've noted the comment regarding the time - I made this again, and it took me just under two hours to get to tender beans. It is important to soak the beans well, and older beans may take longer. The beans should be tender but whole - they should not start breaking down.
French Seafood Sauce, With Prawns!


Ingredients:
large shrimp, water, lemon juice, carrots, onion, tomatoes, potatoes, sugar, Thai fish sauce, fresh parsley, garlic cloves, salt, sour cream, creme fraiche

Directions:
Clean the shrimps by rinsing well under a cold tap. Use a sieve or colander for this. Shake off excess water.
Clean further by cutting down the back with any scissors. Remove the blackish vein, if any: is easiest to use kitchen paper to work on and scrape the vein on to that. Discard the paper when finished.
Peel the shrimps and carefully pull off the skins and the head, and put in a separate bowl. Do NOT press out the gunk in the head. It won't kill you and will add to the flavour of your stock. You want all the peels and the heads.
Cover and keep the cleaned shrimps to cook later.
Put the water, lemon juice and shrimp/prawn peels and heads into a large heavy-bottomed pot.
Add the prepared carrots, onion, potatoes and tomatoes, and stir through.
Bring to the boil.
When the stock comes to a rolling boil, turn down the heat, put on the lid, and simmer for about 20 minutes.
Add the sugar, Thai fish sauce, parsley, garlic and pepper sauce. Stir and let simmer another 10 minutes.
*Please note that I did not measure everything carefully. I was trying to imitate a recipe, so I guessed some quantities. I might have used more fish sauce than stated, and also more sugar. I used local piquanté pepper chutney instead of a hot pepper sauce. So there might be little differences between your results and mine. DO taste  --  the fun of cooking lies in experimenting!
Using a very fine sieve, strain the whole pot into a bowl. Don't let any shrimp peels fall into the stock.
You will have about 3 cups of stock or more.
Now add back into the stock the potato chunks (or as much as you can, as some would have disintegrated] and the carrot chunks.
Taste it: it will need more salt, or a seasoning salt of your choice.
Put it in a processor or blender, and blend until the vegetables have slightly thickened the sauce. Add the cream and whizz again.
Use only the amount of sauce you plan to use for your dish, i.e. 1 cup for pasta for six people. Cool and freeze the rest for another day.
Taste again to see whether you'd like to add more salt or maybe even a little (real tomato] ketchup, or pepper sauce.
I haven't yet attempted that fish terrine, but the sauce was great over fettucine, with the shrimps which were simply fried in olive oil, with seasoning.
Add a green salad of mixed small leaves -- mesclun, as the French say. And don't forget the chilled white wine: a sauvignon blanc ought to do it -- .
Spaghetti Alla Carbonara


Ingredients:
spaghetti, olive oil, pancetta, eggs, heavy cream, parmigiano-reggiano cheese, black pepper

Directions:
Cook the pasta in a large pot of boiling water until tender., Meanwhile, in a large frying pan, heat the oil over medium heat., Add the pancetta and cook until lightly browned, for 3-4 minutes., In a large bowl, beat the eggs with the cream until blended., Stir in half a cup of parmigiano cheese and pepper., Drain the pasta and pour into the bowl with the egg and cream mixture., Toss together., Add the pancetta and drippings and toss again to coat well., Serve immediately.
Pulled Pork in BBQ Sauce Mini Sandwiches


Ingredients:
boneless boston pork roast, salt, pepper, barbecue sauce

Directions:
Pour Rootbeer in the bottom of the crock pot., Season pork roast with salt/pepper and mesquite seasoning., Cook on high 4-6 hours., Remove roast and sit 30 minutes. Empty the crock pot of the juices., Peel by hand the pork roast, discarding the fat., Add the pork to the crock pot and add the bbq sauce to the crock pot., Cook on high for 30-60 minutes., Serve on a roll. I prefer to use mini potato rolls from WalMart.
Savory Herb Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, buttermilk, eggs, sour cream, fresh chives, savory, fresh lemon rind

Directions:
Preheat oven to 350°F., Spray 12 standard-size muffin cup pan with cooking spray., Add dry ingredients to large bowl and stir to blend well., Mix buttermilk, eggs, sour cream and oil in medium bowl to blend., Add herbs and lemon peel., Stir buttermilk mixture into flour mixture, do not over mix., Drop batter into prepared muffin pan., Brush tops lightly with melted butter., Bake muffins 15 minutes, brush tops again with butter., Continue baking until golden on top about 12 minutes longer., Turn muffins out onto cake rack., Serve warm with cream cheese.
Kate's Spiced & Spirited Eggnog Pie (No Gelatin or Cream)


Ingredients:
graham cracker crumbs, brown sugar, ground cinnamon, butter, cornstarch, ground nutmeg, ground cinnamon, salt, dark rum, brandy, vanilla extract, heavy whipping cream, brown sugar, dark rum, brandy, vanilla extract

Directions:
SPICED CRUMB CRUST: Preheat oven to 350F degrees. Mix all ingredients. Press mixture firmly against bottom and side of 9 inch pie plate. Bake at 350F degrees for 10 minutes or until light brown. Cool on wire rack. Allow the crust to cool completely before filling. Yields 1 pie crust.
SPICED & SPIRITED EGGNOG PIE: Beat egg yolks with fork in medium bowl. Set aside.
In a large saucepan, sift cornstarch, nutmeg, cinnamon, and salt. Make sure there are no clumps because they will cause lumps later. Gradually stir in eggnog, 2 tablespoons of dark rum, and 2 tablespoons of brandy. Cook over medium heat, stirring constantly, until mixture begins to boil. Boil and stir 1 minute.
Immediately stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and simmer 1 minute; remove from heat. Stir in vanilla. Pour into one fully baked Spiced Crumb Crust. Press plastic wrap on filling to prevent a tough layer from forming on top, but do not cover edges of crust tightly with plastic wrap because crust will get soggy. Refrigerate at least 3 hours until set and chilled. Store in the refrigerator.
SPIRITED WHIPPED TOPPING: Whip heavy whipping cream, brown sugar, ¾ teaspoon of dark rum, 3/4 teaspoon of brandy, and 1/2 teaspoon of vanilla together until stiff. Dollop on top of pie when serving.
NOTE: It is worth spending a little more money on good quality rum and brandy for a big improvement in flavor. I use Bacardi Select Dark Rum. Since good brandy is very expensive, I buy one 50 ml mini bottle of Remy Martin Fine Champagne Cognac VSOP. (Champagne Cognac is another name for brandy from the Cognac region of France].
Susie Slaw


Ingredients:
iceberg lettuce, cauliflower, broccoli, green onion, mayonnaise, sour cream, sugar, parmesan cheese

Directions:
Place salad ingredients in a large bowl., Mix dressing ingredients in a small bowl., Right before serving, add dressing to salad, and mix very well.
Evelyn's German Pretzel Recipe


Ingredients:
flour, quick-rising yeast, salt, sugar, unsalted butter, warm water, milk

Directions:
Mix dry ingredients together.  Add liquid ingredients and mix on medium speed in Kitchen Aid Mixer until a ball forms.
Let dough rise until double in size --  about one hour.
Form into pretzel shapes, sticks or rolls.
To shape pretzels, roll dough (about 2 ounces] into an 18 inch rope (leave the middle a little fatter than the ends], form into a circle with about a 2 inch tail on each end, twist the cross over twice, fold in half, and press the end of the tails into the circle.
Refrigerate pretzels for about 10 minutes, let rolls or sticks rise for 10-15 minutes.
Dip in Lye bath for 10 seconds or boiling baking soda mixture for 30 seconds. Place on parchment lined cookie sheets.  Slit with a sharp knife or razor blade.  Sprinkle with pretzel salt.
Bake at 400 for 10-15 minutes.
Easy Sweet and Sour Sauce
Category: side-dish
By Connie Fabian Byrnes

For a fast meal, I like the kids to eat the chickenless chicken nuggets from Trader Joe's®. Here's a tangy sauce to go with it, or gyoza, or dumplings, or...

Ingredients:
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons ketchup
2 tablespoons turbinado sugar

Directions:
Combine honey, soy sauce, vinegar, ketchup, and sugar in a small saucepan over medium heat. Cook and stir until sugar dissolves and sauce is heated through, about 5 minutes.

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

Calories: 54.9
Carbohydrates: 14.1 g
Sugars: 13.1 g
Dietary fiber: 0.1 g
Protein: 0.5 g
Sodium: 429.9 mg
Halibut With Tomatoes and Olives


Ingredients:
garlic cloves, olive oil, tomatoes, marjoram

Directions:
Preheat broilder.
In a broiler-safe pan cook garlic in the oil over medium heat for one minute. Stir in tomatoes, olives and marjoram. Simmer for 5 minutes or until tomatoes have wilted a bit.
Add fish to pan, skin side down and cook for 5 minutes.
Top fish with crumbs and broil until crumbs are golden and fish is done (2 minutes].
Serve fish with sauce and drizzle with 1 tablespoon oil if desired.
Struffoli/Pignolata (aka Honey Balls)


Ingredients:
eggs, sugar, canola oil, all-purpose flour, baking powder, lemon, rind of, canola oil, honey, flour

Directions:
In a large bowl beat eggs, sugar, grated lemon peel (if desired], and 1 1/2 teaspoons oil until foamy.
Gradually add flour and baking powder.
*Using your hands, mix and knead the mixture well, forming a dough.
Knead the dough until smooth.
(*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough].
Form dough into a ball.
Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
Using a sharp knife, cut each rope into 1/3 inch pieces.
(Optional, pieces may be rolled into balls about the size of marbles].
Dust cut pieces with a bit of flour.
Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
Shake off excess flour, and fry the bits of dough (in small batches] until puffy and golden brown.
DO NOT crowd the frying pan or fryer.
Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels] to drain.
Continue frying until all the balls have been fried.
Place drained, fried balls into a large mixing bowl (or disposable roasting pan].
Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
(Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating].
Stir in grated orange peel (if desired] and pour honey mixture over the fried dough balls.
With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
Using hands (or a spoon], place honey coated balls on to a large plate (or pie tin], mounding them into a cone/pyramid shape.
Sprinkle with colored sprinkles.
NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.
Penne With Sun-Dried Tomato Vodka Sauce


Ingredients:
diced tomatoes, vodka, olive oil, onion, sun-dried tomato packed in oil, garlic cloves, red pepper flakes, heavy cream, penne

Directions:
Bring 4 quarts water to boil in a large pot.  Meanwhile, process half of tomatoes in food processor until smooth.  Transfer to bowl.  Stir in vodka and remaining tomatoes.
Heat oil in large skillet over medium heat until shimmering.  Add onion and sun-dried tomatoes and cook until onion is softened, about 3 minutes.  Add garlic, red pepper flakes and italian seasoning and cook until fragrant, about 30 seconds.  Stir in tomato-vodka mixture and 1/2 teaspoon salt and simmer until slightly thickened, 8 to 10 minutes.  Add cream and cook until heated through, about 1 minute.
Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente.  Reserve 1/2 cup cooking water, drain pasta, and return to pot.  Add sauce and toss to combine, adding reserved pasta water as needed.  Season with salt and pepper.  Serve.
Golden Oyster Stew


Ingredients:
butter, onion, celery, fresh mushrooms, all-purpose flour, milk, cheddar cheese, pimiento, salt, pepper

Directions:
Melt butter in a Dutch oven over medium heat; add onion and celery, and cook, stirring occasionally, 8 minutes or until tender.
Add mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 1 minute.
Gradually stir in 2 cups milk; cook, stirring often, 5 minutes or until mixture is thickened and bubbly.
Reduce heat to low, and stir in cheese and next 5 ingredients.
Cook, stirring often, 3 minutes or until cheese melts and mixture is hot.
Add oysters and oyster liquor, and simmer 3 minutes or just until edges of oysters begin to curl.
Serve with crackers, if desired.
*Note:
To make ahead, prepare the stew through adding and melting cheese. Freeze the mixture in a large zip-top plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight. Heat in a Dutch oven over medium-low heat 10 minutes or until thoroughly heated. Proceed with recipe as directed.
**Choosing the Best: Fresh shucked oysters are found in the seafood department of supermarkets or at seafood markets. We don't recommend substituting canned oysters in this recipe. Fresh oysters come in 12-oz. containers and range in size from standards (the smallest] to counts (the largest]. Standards and selects are the most economical and are the best choices for oyster stew.