xiaoxl/recipe_data huggingface dataset:
Angel Biscuit Rolls
Category: bread
By Laura Owen

Delicious, easy-to-make biscuits.

Ingredients:
5 cups all-purpose flour
¼ cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons salt
1 cup shortening
1 (.25 ounce) package active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
2 cups buttermilk
2 tablespoons butter, melted

Directions:
Dissolve yeast in warm water. Sift together flour, sugar, soda, baking powder, and salt. Add buttermilk and dissolved yeast. Add shortening and stir. Store dough, covered, in the fridge until ready to use. Roll out on a lightly floured surface or shape into balls--these do not need to rise. Brush tops of biscuits with melted butter. Bake at 400 degrees F (205 degrees C) for 15-20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 dozen

Calories: 196.2
Fat: 9.9 g
Saturated fat: 2.9 g
Carbohydrates: 23.2 g
Sugars: 3.1 g
Dietary fiber: 0.8 g
Protein: 3.5 g
Cholesterol: 3.4 mg
Sodium: 287.7 mg
Spanish Chickpea Soup


Ingredients:
olive oil, onions, carrot, chickpeas, bay leaf, butter, lemon juice

Directions:
Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
Add stock and bring to boil.
Add seasonings and simmer on low until veggies are tender (about 35 min], adding water if necessary and stirring on occasion.
Remove bay leaf and puree soup.
Add butter and lemon juice.
Simmer until heated through.
Serve hot.
Piadina Romagnola (Italian Flat Bread)
Category: bread
By Max_a_romagnolo_In_America

A flat bread from the Italian region Romagna. Great with arugula and soft cheese (Squacquerone is the one typically used) or cold cuts and a glass of Sangiovese Superiore di Romagna from Forli'. The dough can sit at 40 degrees F (4 degrees C) up to 2 days.

Ingredients:
¾ cup milk
½ cup margarine, at room temperature
½ cup Greek yogurt
3 ½ cups all-purpose flour
1 tablespoon salt
1 tablespoon baking powder
1  egg white

Directions:
Stir the milk, margarine, and yogurt together in a bowl. Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes. Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball  to about 1/8-inch thick and 8 inches in diameter. Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 30 mins
Yields: 12 piadina

Calories: 219.9
Fat: 9 g
Saturated fat: 2 g
Carbohydrates: 29.3 g
Sugars: 1.2 g
Dietary fiber: 1 g
Protein: 5.2 g
Cholesterol: 3.1 mg
Sodium: 807.9 mg
Delightful Apple Spice Muffins
Category: bread
By Lisa T.

These moist muffins are really small, that's what makes them cute! The spiciness makes them delightfully delicious!

Ingredients:
½ cup margarine
⅔ cup white sugar
2  eggs
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 teaspoons baking powder
½ teaspoon baking soda
1 cup applesauce

Directions:
Preheat oven to 350 degree F (175 degrees C).  Line a mini muffin pan with paper liners. In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full. Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.

Yields: 16 small muffins

Calories: 141.5
Fat: 6.4 g
Saturated fat: 1.2 g
Carbohydrates: 19.5 g
Sugars: 10 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 23.3 mg
Sodium: 175.4 mg
Killed Lettuce and Onion
Category: salad
By shann

Growing up in the North Carolina mountains, everyone knew what killed lettuce was and how to fix it. This is my mom's recipe, and it is very simple and basic. In the south it is usually served with pinto beans and cornbread.

Ingredients:
4 slices bacon
4  green onions, chopped
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces

Directions:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Add the chopped green onions to the bacon grease; cook and stir for about a minute or until the onions reach your desired tenderness. Pour the onions and bacon grease over the lettuce and toss lightly. Crumble the bacon and add it to the lettuce. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 143.5
Fat: 12.7 g
Saturated fat: 4.2 g
Carbohydrates: 3.2 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 19 mg
Sodium: 255.2 mg
Italian Chicken Stew


Ingredients:
chicken breast halves, Italian-style diced tomatoes, onion, carrot, tomato paste, garlic, sugar, red pepper flakes, salt

Directions:
Cut chicken into bite size chunks., Combine all ingredients in slow cooker., Stir to mix well., Cover& cook on low setting 6 to 8 hours., Serve over cooked pasta with grated parmesan cheese, if desired.
Buttermilk Coffee Cake


Ingredients:
all-purpose flour, brown sugar, salt, butter, baking powder, baking soda, ground cinnamon, ground nutmeg, eggs, buttermilk

Directions:
Preheat oven to 350ËšF.  Grease bottom and 1/2 inch up the sides of a 13x9x2-inch baking pan; set aside.  In a medium bowl, combine flour, brown sugar, and salt.  Cut in butter until mixture resembles coarse crumbs; set aside 1/2 cup.  Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.
In another bowl, combine eggs and buttermilk.  Add egg mixture all at once to flour mixture and mix until just combined.  Spoon batter into prepared pan.  Combine reserved crumb mixture and nuts; sprinkle over batter.
Bake at 350ËšF for 35-40 minutes, or until a wooden toothpick inserted in the center comes out clean.  Serve warm.
Beef Dry Rub


Ingredients:
kosher salt, sugar, fresh ground black pepper, paprika, garlic powder, onion powder, chili powder

Directions:
Mix all ingredients in a bowl. Rub into beef of your choice. You can't upset too much.
reserve some rub to add to your mop if you make one.
Pineapple Scotchies


Ingredients:
flour, oatmeal, brown sugar, butter, margarine, baking soda, crushed pineapple, sugar

Directions:
Preheat oven to 375 degrees F.
Grease a 9-inch square baking pan.
In a medium saucepan combine pineapple, sugar  and jam and bring to a boil over medium heat, stirring occasionally. Let cool.
In a food processor combine first 5 ingredients (flour - baking soda], and mix until crumbly using on/off turns.
Sprinkle half of the flour mixture in the prepared pan. Pour pineapple filling over oat/flour mixture. Spread remaining oat/flour mixture over pineapple filling. Pat down gently.
Bake for 35-40 minutes.
Cool to room temperature and then cover with plastic wrap and let stand at room temperature overnight.
Cut into bars to serve.
Grilled Bologna Sandwich


Ingredients:
onions, swiss cheese, mustard

Directions:
Slice the bologna into 1/8-inch strips.
Oil a flat top grill and cook the bologna on it until it crisps nicely.
Saute the onions on the flat top until caramelized.
Once caramelized, put the onions on top of the bologna. Add a slice of Swiss cheese.
Toast the onion roll. Spread with the mustard, add the bologna, onions and cheese, the pickles and a '"smosh" of potato chips.
Zucchini Boats


Ingredients:
zucchini, lean ground beef, onion, garlic, diced tomato, dry red wine, tomato paste, salt, pepper, monterey jack cheese

Directions:
Preheat oven to 400 degrees.
Wash and cut zucchini in half lengthwise.
Scoop out seeds leaving at least a 1/4 inch thick shell.
In a frying pan over medium heat brown the ground beef.
Drain off fat and add the onion and garlic, cooking for 3 minutes.
Stir in the tomatoes with juice, wine, tomato paste, salt and herb mix.
Simmer uncovered for around 15 minutes-you want the sauce to thicken up.
Arrange"boats" in a shallow, oiled baking dish and stuff with meat mixture.
Bake at 400 for 25 minutes, top with cheese and continue cooking for another 15 minutes.
Hash Brown Cheese  Potatoes


Ingredients:
frozen cubed hash brown potatoes, onion, sour cream, butter, cream cheese, butter

Directions:
"In a large bowl mix, hash browns, onion,cheese,sour cream,and the 2 cans of soup. Melt 1/2 stick of butter and cream cheese. Pour this mixture over hash brown mixture and mix well. Once mixed pour into a greased 9x13 pan. Crush corn flakes and mix with other 1/2 stick of butter and pour on top. Bake at 300 for 1 hour and 20 minutes."
Chocolate Hemp Seed Butter


Ingredients:
"pure maple syrup"

Directions:
Blend together all ingredients until the hemp seed butter is smooth. You may have to scrape down the sides of the blender a couple of times to get everything incorporated.
Store in the fridge.
Ila's Orange Crusted Pecans


Ingredients:
sugar, water, orange, zest of, cinnamon, pecans

Directions:
In a deep saucepan, combine the sugar, water and orange zest and bring to a boil. Add the pecans and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque, and crystallize as the water cooks away.
When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.].
Fluffy Buttermilk Pancakes Via RealMomKitchen.com


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, eggs

Directions:
Mix dry ingredients together in medium bowl.
Add all wet ingredients (eggs, buttermilk, and oil]  to a separate bowl and stir just until blended.  If you need to substitute for the buttermilk: in a liquid measure put 2 Tbsp lemon juice and then fill the rest of the way to the 2c level with regular milk or milk substitute.  (it's a 1T to 1c ratio].
Add the wet ingredient to the dry ingredients just until combined.   Do not over mix, batter will be slightly lumpy.
Lightly coat skillet with oil.  Heat to medium low.
Drop 1/4 cup of batter onto heated skillet.  Use the back side of a spoon to help even out the batter.
Cook on first side until bubbles begin to form on surface and underside is golden, about 2 minutes.
Flip over and cook another 2 minutes until golden brown and center springs back when lightly touched.
Serve warm with maple syrup and butter.
Grandma's Haystacks


Ingredients:
white chocolate, pecans

Directions:
Melt chocolate 2 minutes in the microwave., Mix rest of ingredients into melted chocolate., Drop by tablespoons onto waxed paper., Let set until hard., Store in an air-tight container.
Asian Pork and Noodle Soup


Ingredients:
boneless pork sirloin, garlic cloves, gingerroot, chicken broth, water, soy sauce, carrot, red bell pepper, fresh spinach leaves

Directions:
Spray 3-quart saucepan with cooking spray; heat over medium-high heat.  Add pork, garlic and gingerroot; stir-fry 3 to 5 minutes or until pork is brown.
Stir in broth, water and soy sauce.  Heat to boiling; reduce heat.  Simmer uncovered 5 minutes.  Stir in noodles, carrot and bell pepper.  Simmer uncovered about 10 minutes or until noodles are tender.
Stir in spinach.  Cook until heated through.
Backcountry Apple Dump Cake


Ingredients:
butter, water

Directions:
For conventional oven:
Spray bottom of a 9x13 inch pan with cooking spray and pour in the apple pie filling. (For a lighter version, use 1 1/2 cups unsweetened applesauce].
Pour in the spice cake mix ontop.
Cut up butter or margarine and place in dollops ontop of the cake mix. NOTE: When I make this at home I omit all butter and increase water to 1 cup to make it healthier, but if you want the real deal use the butter.
Pour 1/2 cup of water slowly overtop.
Bake at 350 degrees about 20 minutes*IMPORTANT* After the first five minutes or so take the pan out and stir the mixture so that the water gets evenly distributed throughout the cake, otherwise the top will burn.
For Dutch oven:
Spray the bottom of a 10 or 12 inch dutch oven with cooking spray (I used 12 inch] and pour in the apple pie filling.
Pour the spice cake mix overtop.
Cut up the butter or margarine and put dollops ontop.
Slowly pour 1/2 cup of water overtop.
Place in the coals of a small/medium fire and shovel coals ontop of the oven for even baking.
After about 5 minutes of baking, remove oven from fire and stir well the contents.
ROTATE the dutch oven approximately every 5 to 10 minutes to prevent one side from burning. Depending on heat it takes 25-45 minutes to cook. Pull the dutch oven out of the fire when the center of the cake is springy but not hard, as the cake will continue baking until it is served.
Easter Bunny S'mores in a Jar


Ingredients:
graham crackers, marshmallow peeps, brown sugar

Directions:
Crush your graham crackers to crumbs.
Layer 2/3 of crumbs on the bottom of a 1 quart jar.
Place your bunnies standing up and facing out on inside of jar.
Press them against the glass but don't squash them.
Carefully spoon the remaining crumbs into the center of jar to support the bunnies, pressing down to keep snug.
On the top of this, pour the Easter M&M's.
Spoon the brown sugar over the top of the M&M's, gently pressing with a spoon.
Attach a gift card that says:
EASTER BUNNY S'MORES.
Empty the jar contents into a bowl.  Snip the bunnies into bits with kitchen sheers or cut with a knife. Return the bits to mixture and mix well.
Melt 1/2 cup butter and add 1 teaspoon of vanilla. Pour this over the dry ingredients and mix well.
Pat into a greased 9x9-inch pan.
Bake at 350°F for 15 minutes.
Cool and cut into bars.
***Optional--You can leave the bunnies whole and lay them on top of mixture to bake.
Quick and Cheap Curry Fix


Ingredients:
soymilk, lime juice, cornstarch

Directions:
Boil four cups of water.
Add the Ramen and a seasoning packet, cook for three minutes.
Reserve about 1/2 cup of the liquid and drain the noodles. Put them aside.
In the same pot, add the Ramen liquid, the curry paste, the soy creamer, and the lime juice. Whisk together.
Add the cornstarch, whisk again, and bring everything to a boil for a few seconds.
Lower the heat and whisk until the sauce just begins to thicken, then pour over the noodles.
If you like things like presentation, garnish with cilantro springs and chopped peanuts.
Polish Egg Bread
Category: bread
By BOBBIELLEN1

This recipe came from a friend and it is fantastic. I was in Poland in August and enjoyed the bread there so I was glad when I received this recipe. Everyone asks me for the recipe.

Ingredients:
5 packages active dry yeast
2 cups lukewarm water, divided
1 quart whole milk
1 cup butter, cut into pieces
1 ½ cups superfine sugar
2 tablespoons salt
1 teaspoon salt
10  eggs, room temperature
5 pounds bread flour

Directions:
Dissolve yeast packages in 1 cup of warm water; set aside. Bring milk to a boil. Remove from heat; add remaining 1 cup water, butter, and 2 tablespoons plus 1 teaspoon of salt; stir until butter melts. Pour in sugar and stir until dissolved. When milk mixture has cooled to lukewarm, stir in dissolved yeast. In a separate bowl, beat eggs until combined. Whisk milk mixture into eggs. Gradually add 5 pounds of flour. Transfer dough to a floured work surface, and use a serrated knife to divide dough in half. Shape each half into a ball and place the dough in two large oiled bowls. Cover with greased plastic wrap and let rise in a warm place for about 1 1/2 hours. Preheat oven to 325 degrees F (165 degrees C). Once risen, turn dough out onto a well-floured surface and divide into 6 equal portions. Shape the dough into balls. (Dough will be very sticky and soft at this point.) Keep the dough covered with greased plastic wrap while you divide one dough ball into 3 pieces. Shape the dough into three ropes, braid together, and place on a lightly greased baking sheet or parchment-lined baking sheet. Repeat with the remaining loaves. You should be able to fit two loaves per baking sheet. Bake loaves in the preheated oven for 35 to 40 minutes, or until hollow-sounding when tapped on top. Let cool, and enjoy!

Prep time: 45 mins
Cook time: 45 mins
Total time: 3 hrs 30 mins
Yields: 6 loaves

Calories: 412.7
Fat: 10.2 g
Saturated fat: 5.2 g
Carbohydrates: 66.9 g
Sugars: 11.8 g
Dietary fiber: 2.1 g
Protein: 12.7 g
Cholesterol: 81.2 mg
Sodium: 651.4 mg
Angels on Horseback
Category: appetizers-and-snacks
By GloryB

This recipe was given to me years ago.  It is enough to serve one hungry man or 6 ladies.

Ingredients:
12  shucked oysters
12 slices bacon
½ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon smoked paprika
2 tablespoons chopped fresh parsley

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Set a wire rack into a small baking dish. Wrap each oyster with a slice of bacon, and secure with a toothpick. Sprinkle with salt, pepper, paprika, and parsley; set onto wire rack. Bake in the preheated oven until the bacon is crispy, 10 to 12 minutes. Serve immediately. They aren't as good once they get cold.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 12 oysters

Calories: 161.5
Fat: 9.3 g
Saturated fat: 3.1 g
Carbohydrates: 6.1 g
Dietary fiber: 0.1 g
Protein: 12.3 g
Cholesterol: 49.8 mg
Sodium: 745.2 mg
Madhur Jaffrey's Prawn (Shrimp) Curry


Ingredients:
cayenne pepper, red paprika, ground turmeric, garlic cloves, ground coriander, ground cumin, coconut milk

Directions:
In a large saucepan, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.
Bring the spice mixture to a simmer over medium-high heat. Turn the heat to medium-low and simmer for 10 minutes, stirring occasionally,  until the sauce thickens and is reduced somewhat.
Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer.
Add the prawns (shrimp] and simmer, stirring occasionally, until they turn opaque and are just cooked through. Add salt and pepper to taste.
Serve while hot.
Dark Chocolate Cake With Whipped Cream Cheese Frosting


Ingredients:
eggs, butter, sour cream, hot water, cream cheese, vanilla, chocolate bars

Directions:
Preheat oven to 325 degrees (350 degrees if not using non-stick or glass pans].
Coat the bottom of two round cake pans with parchment paper, nonstick spray or butter.
Combine cake mix, eggs, egg yolks, sour cream, cocoa and water in a large bowl and mix for 1 minute; add melted butter and mix for an additional minute.
Divide the batter between the two prepared pans, and bake approximately 30 minutes.
Test for doneness, then flip cakes onto a cooling rack and allow to cool completely.
When cakes are cool, combine the frosting, cream cheese and vanilla in a large bowl; whip on high for 4 minutes, until almost doubled in volume.
Frost cakes; top with chocolate curls or grated chocolate if desired.
Refrigerate for at least one hour, if possible, before serving; store covered cake in refrigerator.
Pan Roasted Cobia With Double Basil Pesto


Ingredients:
olive oil, lemon, sweet basil, Thai basil, chives, parsley, pistachios, lemon, garlic cloves, red pepper flakes, olive oil, parmesan cheese

Directions:
Preheat the oven to 400*.  Preheat a large skillet over med-high heat.  Add 2 T oil and heat until oil begins to shimmer.  Sprinkle both sides of fish liberally with salt and pepper.  Place fish in hot pan and DO NOT touch it for a couple of minutes.  Once it has cooked for 2-3 min, gently nudge one of the steaks and if it releases from the pan, flip the steaks over.  If it doesn't move, let them cook a bit longer, checking to see if they release every min or so.  They should have a nice crust on the cooked side now.
Once you have flipped the fish, place the pan in the preheated oven and roast for 10-15 minutes depending on the thickness of your steaks.
Meanwhile, combine all the herbs, nuts, lemon juice and zest, garlic, red pepper and a pinch of salt and pepper in a blender or food processor.  Pulse to chop up the herbs, then begin to drizzle in the oil until a nice thick sauce consistency is reached.  Pour into a dish and stir in the parm if using.  Taste for seasoning and add more salt, pepper, or lemon as needed.
Remove fish to a plate, sprinkle with lemon zest and squeeze a bit of lemon juice over each.  Top with pesto.
*I serve with green beans, baby carrots, and squash that I steam in the microwave for a few minutes.  Then I season them with salt, pepper, and a clove of minced garlic and toss them in with the fish about the last 5 min of roasting.  Just don't cover the fish up, or you'll lose the crust on top.  push the fish to the side of the pan and put the veggies on the other side.  You can top the veggies with some of the leftover pesto.  I put both the veggies and the fish on top of "Cauliflower Rice." (Basically just mince some onion and garlic and saute with a bit of olive oil, then add in cauliflower that has been pulsed in the food processor til resembles rice, cook 5 minutes, then season with salt and pepper.].
Old Bay Asparagus


Ingredients:
fresh asparagus, light olive oil, garlic powder, salt, fresh lemon juice

Directions:
Preheat the oven to 400 degrees F., Place the asparagus onto a baking sheet., Toss the asparagus with the olive oil and all of the other seasonings., Bake for 15 to 20 minutes until the asparagus are tender.
Chicken Paprikash


Ingredients:
chicken drumsticks, sweet paprika, garlic powder, cayenne pepper, kosher salt, tomato paste, onion, red bell pepper, sour cream

Directions:
1. In a 6-quart slow cooker, toss the chicken, paprika, garlic, cayenne, and 1 teaspoon salt until the meat is evenly coated. In a small bowl, whisk the tomato paste and 1/4 cup water. Pour into the slow cooker, then scatter the onion and pepper on top.
2. Cover and cook on low until the meat is tender, about 5 hours. With a slotted spoon, transfer the meat to a large bowl. Discard all the bones and cartilage. Pour the sauce with the onion and pepper over the chicken. Fold in the sour cream until well mixed.
3. Spoon over the noodles and serve with extra sour cream and paprika.