xiaoxl/recipe_data huggingface dataset:
Chef John's Gingerbread Biscotti
Category: desserts
By Chef John

When you don't have time to make a gingerbread house, try these delicious gingerbread biscotti. You'll love the sweet and spicy flavor of crystallized ginger and the crispy, crunchy signature biscotti texture. Whether eaten on their own or dunked into a cup of steaming hot coffee (an exceptional pairing!), these make a great holiday gift.

Ingredients:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon kosher salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 pinch cayenne pepper
5 tablespoons unsalted butter, softened
⅔ cup packed dark brown sugar
1 tablespoon molasses
2 large eggs, at room temperature
½ teaspoon vanilla extract
⅔ cup finely chopped crystallized ginger
3 (1 ounce) squares white chocolate, melted

Directions:
Whisk flour, baking powder, salt, ground ginger, cinnamon, nutmeg, and cayenne together in a bowl until thoroughly combined. Combine butter, brown sugar, and molasses in a bowl; mix with a spatula until creamy. Whisk in eggs, one at a time, until smooth. Add vanilla and chopped ginger. Mix and mash with the whisk until ginger is evenly distributed and coated with the butter-sugar mixture, about 1 minute. Mix in 1/2 of the dry ingredients with a spatula until incorporated. Mix in remaining dry ingredients until dough is very wet and sticky. Transfer dough to a long piece of plastic wrap, using a buttered knife to help if necessary. Wrap plastic around the dough and shape with your hands into a uniform log, about 12 to 14 inches long by 2 1/2 inches wide. Place in the refrigerator to chill for at least 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat. Remove dough from the refrigerator, unwrap, and place on the prepared baking sheet. Wet your fingers and smooth out any edges. Bake in the center of the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove loaf from the oven, cover with a clean towel, and let sit for 20 minutes. Reduce oven temperature to 325 degrees F (165 degrees C). Uncover the loaf and brush a little water around the bottom edge to soften. Transfer to a cutting board. Use a serrated knife to cut the loaf into 1/2-inch slices. Cut at an angle for longer biscotti, or straight across for shorter ones. Transfer slices back to the baking sheet. Return to the oven and bake for 20 minutes. Flip biscotti and cook until they are dry and crispy all the way through, 10 to 15 minutes longer. Transfer to a cooling rack and let cool to room temperature. Place melted white chocolate into a plastic bag. Snip off a corner and pipe over biscotti. Let sit until chocolate has cooled and hardened, about 30 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs 20 mins
Yields: 18 biscotti

Calories: 160.1
Fat: 5.5 g
Saturated fat: 3.2 g
Carbohydrates: 25.7 g
Sugars: 12.6 g
Dietary fiber: 0.5 g
Protein: 2.5 g
Cholesterol: 30.1 mg
Sodium: 111.5 mg
Real Texas Brisket (Smoked) (Southwest)


Ingredients:
beef brisket, lemon juice, lemon pepper, dried oregano, seasoning salt, lemon juice, Worcestershire sauce

Directions:
Trim brisket leaving 1/2" layer of fat on top.  Determine the direction of the grain of the meet and cut off a slice across the grain.  This way when the meet is done, and covered with a dark brown crust, you'll be able to see which direction you should slice.
Brush with 1/4 cup of lemon juice (bottle juice is fine].
In a bowl, combine lemon pepper, oregano, celery salt, garlic salt, and seasoned salt.
Rub brisket with 1/2 of this mixture, cover with plastic wrap and chill overnight.
Remove brisket and let it come to room temp before cooking.  Putting a cold piece of meat in a smoker is a sure fire recipe for disaster--the meet will be very bitter.
Prepare your smoker according to the manufacturer’s direction.  Heat the smoker to 225°F  at the cooking level.
Place the brisket in the smoker, fat side up.
Keep the temperature as close to 200°F  as you can for the first 2-3 hours by adjusting the air intake, and adding small pieces of wood every 30 minutes.  Do not adjust the out vent, it should always remain full open.  You know your cooking properly when there is very little smoke coming out of the smoker, and the hot air coming out of the top vent is clear for the first foot, then it turns to a grayish white smoke.  If smoke is billowing out of every opening, the smoke is cold and the air flow is too low--your brisket will taste like tar.  You can let the temperature creep up to 225°F , but not much over that.
In a small bowl, combine the Worcestershire sauce, and remaining lemon juice and rub mixture.
Mop on the sauce every hour as you turn the meat.  Be sure to turn the meat over and also rotate to ensure even cooking.  This should be the only time you open the cooking area.
Smoke 1 1/4 to 1 1/2 hours per pound, until the internal temperature is 190°F .  If you go much past that, your brisket will not slice up, and you'll have pulled beef.
Remove and wrap in aluminum foil.  Let the meat rest for about 1 hour.
Cut the point (the pyramid shaped portion] off following a natural fat layer between the point and the flat.
Trim off excess fat.
Slice the brisket across the grain, using the starter slice you should have done at the beginning as a guide.  Slices should be 1/4" thick.  If a portion of brisket is falling apart rather than slicing, don't despair.  Save the shredded portions and the burnt ends.  They will make the best BBQ beef sandwiches later, when chopped and mixed with BBQ sauce.
English Muffins


Ingredients:
all-purpose flour, bread flour, salt, dry yeast, sugar, milk, butter

Directions:
Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm milk.
Let froth, then mix in the butter.
Stir all the liquid into the warm flour and beat well until smooth and elastic.
Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
Shape each one into a round with straight sides.
Put onto a greased baking sheet.
Cover (use greased plastic wrap] and put in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
Warm and grease the bakestone lightly.
Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees] for 8-10 minutes until pale gold underneath.
Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Apple butter ain't bad either.
Enjoy.
Pancakes On-The-Go


Ingredients:
white flour, whole wheat flour, oats, brown sugar, baking soda, salt, eggs, milk, canola oil

Directions:
In a bowl, beat the eggs, oil and milk together., Mix in all dry ingredients well., Pour by 1/3 cupfuls onto a lightly oiled, hot griddle., When tops look bubbly, flip and cook until done., These are to be eaten by hand.
Caramel Pudding Cake


Ingredients:
butter, flour, salt, brown sugar, granulated sugar, baking powder, milk, boiling water

Directions:
Cream butter and granulated sugar., Add flower, baking powder and salt., Stir in milk and mix until smooth., Spread into greased 8x13-inch pan., Boil water and dissolve brown sugar.  Pour over batter., Bake at 350°F for 1 hour.
Angel Hair Pasta With Shrimp and Spinach


Ingredients:
angel hair pasta, large shrimp, salt, black pepper, olive oil, shallot, lemon juice, spinach, capers

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, sprinkle shrimp with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 30 seconds. Add shrimp; sauté 3 minutes.
Remove shrimp mixture from pan. Add chicken broth and lemon juice to pan, scraping pan to loosen browned bits.
Add cooked pasta, shrimp, spinach, and capers, and heat 1 minute or until spinach wilts, stirring frequently.
Buneo Breakfast Burrito


Ingredients:
egg substitute, fat free cheese, salsa, tortillas, bacon bits

Directions:
Spray pan with nonstick cooking spray.
Scramble the egg beaters and bacos.
When almost finished tear the slice of  cheese into pieces and mix into the eggs.
Place mixture into a tortilla and add salsa before folding it up.
Alice's Classic Butter Cream Icing


Ingredients:
unsalted butter, confectioners' sugar, salt, vanilla extract, milk, heavy cream

Directions:
"Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere] until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time."
Kung Pao Chicken Stir-Fry
Category: world-cuisine
By CHUBBYCHEEK

This is my favorite recipe for Kung Pao chicken.  It tastes like the one from my favorite Chinese place.  It is quick and easy too. Serve with warm cooked rice. Try it!

Ingredients:
1 ½ pounds skinless, boneless chicken breast halves, cut into cubes
1 tablespoon cornstarch
salt and pepper to taste
1 pinch Chinese five-spice powder, or to taste
¾ cup water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Asian (toasted) sesame oil
1 tablespoon cornstarch
1 ½ teaspoons rice vinegar
1 pinch Chinese five-spice powder
2 tablespoons vegetable oil, divided
1  onion, diced
1 stalk celery, diced
4 cloves garlic, chopped
1 teaspoon red pepper flakes, or to taste
⅓ cup roasted peanuts, or to taste

Directions:
Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside. Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch,  rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside. Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside. Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 6 servings

Calories: 277.3
Fat: 13.7 g
Saturated fat: 2.4 g
Carbohydrates: 12.1 g
Sugars: 5.8 g
Dietary fiber: 1.2 g
Protein: 26.3 g
Cholesterol: 64.6 mg
Sodium: 457.4 mg
Glazed Fresh Carrots Vichy


Ingredients:
fresh carrots, water, butter, sugar, salt, fresh ground black pepper, fresh parsley

Directions:
Slice carrots into coins. Combine water, butter, sugar, salt & pepper in a medium saucepan.
Add the carrots and bring to a boil; then cover pan with a lid, reduce heat and simmer for 20 minutes.
To glaze the carrots remove cover and continue cooking for about 10 minutes more, stirring occasionally, until carrots are tender crisp & the liquid has reduced to a syrupy glaze.
Serve the glazed carrots sprinkled with snipped fresh parsley. Enjoy!
Catherine's Sirloin Tip Roast
Category: main-dish
By Kate Holmgreen

This was my mother's signature recipe. Slice lengthwise, very thinly. Also delicious chilled, with spicy mustard on tiny party rolls.

Ingredients:
3 pounds beef sirloin tip roast
4 cloves garlic, peeled and halved
1 teaspoon coarsely ground black pepper

Directions:
Preheat oven to 400 degrees F (200 degrees C). Secure roast with cooking twine. Make 8 (1/2 inch) slits around the roast, and insert 1/2 garlic clove into each slit. Sprinkle with fresh ground pepper. Place on a rack in roasting pan. Roast in preheated oven for 20 minutes. Reduce heat to 325 degrees F, and insert meat thermometer into roast. Continue cooking about 1 hour, or to desired doneness; remove from oven. Loosely cover with foil, and let roast stand 15 minutes before slicing. To serve, slice thinly against the grain, and use pan drippings for gravy.

Prep time: 5 mins
Cook time: 1 hr 40 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 298.7
Fat: 10 g
Saturated fat: 3.5 g
Carbohydrates: 0.9 g
Dietary fiber: 0.1 g
Protein: 48.3 g
Cholesterol: 138.3 mg
Sodium: 132 mg
Crispy Sauteed Chicken Breasts


Ingredients:
"boneless skinless chicken breast halves"

Directions:
Flatten chicken to 1/4-in. thickness. Season with salt and pepper.
In a large nonstick skillet, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Navy Grog


Ingredients:
light rum, golden rum, fresh lime juice, passion fruit, guava nectar, orgeat syrup

Directions:
Mix in a blender until smooth., Serve with fresh speared fruit or mint for garnish, if desired.
My Big Fat Greek Fried Chicken


Ingredients:
frying chicken, cold water, extra virgin olive oil, fine sea salt, fresh lemon, all-purpose flour, fine sea salt, My Big Fat Greek Seasoning, canola oil

Directions:
NOTE: DO NOT SUBSTITUTE Recipe #488671 WITH ANY OTHER SEASONING! PREPARE THE BREADING EXACTLY AS WRITTEN (STEP 1]: RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half].
POUR 7 3/4 cups cold water into a large wide saucepan (with an accompanying lid], then add 1/4 cup extra virgin olive oil, 2 tablespoons fine sea salt, and slices of 1 thinly sliced lemon; STIR to mix well; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken]. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH].
MEASURE the BREADING ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 2 cups all-purpose flour, 1 tablespoon fine sea salt and 1 tablespoon Recipe #488671; SEAL the container with mixture; SHAKE well until thoroughly combined.
REMOVE chicken from marinade with tongs; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge].
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time]; (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration].
FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done]; FOR SOFT BREADING: Place cooked drained chicken into a large Ziploc bag to steam (the steam will soften the breading]. Before serving, reheat chicken if needed, in sealed Ziploc bag in a microwave oven, using the same setting for reheating 1-2 frozen pastries (just before bag will begin to swell from heat and steam]. FOR CRISPY BREADING: Place chicken on wire rack over baking sheet. Transfer into a preheated 170°F oven until all chicken has been fried.
MAINTAIN frying fat temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken.
SERVE with lemon wedges if desired, for a squeeze of fresh lemon juice.
ENJOY!
Mashed Chipotle Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar, chipotle chile in adobo, adobo sauce, salt, fresh ground black pepper

Directions:
Place the prepared potatoes in a large saucepan with cold water and bring to a boil; once boiling add a touch of salt and cook until tender, about 10 minutes.
Drain the potatoes and return to saucepan, add 2 tablespoons butter, chicken stock, brown sugar, chipotle pepper and adobo sauce.
Mash the potatoes until combined, I like to leave them slightly lumpy.
Season with salt and black pepper and serve.
Instant Pot® Apple Pie Steel Cut Oats
Category: breakfast-and-brunch
By Pamela Wurtz

Oatmeal made in the Instant Pot® with apples, apple pie spices, and steel-cut oats. Serve with your favorite toppings - we added pecans, a little almond milk, and a drizzle of maple syrup.

Ingredients:
3 cups water
1 cup steel-cut oats
1  apple, or more to taste, chopped
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg

Directions:
Combine water, oats, apple, cinnamon, salt, and nutmeg in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Seal vent. Select Manual function; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure naturally. Stir and remove pot carefully with oven mitts.

Prep time: 5 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 171.1
Fat: 2.6 g
Saturated fat: 0.6 g
Carbohydrates: 32.6 g
Sugars: 4.7 g
Dietary fiber: 5.3 g
Protein: 5.1 g
Sodium: 296.5 mg
Dr. Pepper BBQ Chicken


Ingredients:
ketchup, vinegar, salt, paprika, black pepper, chili powder, Worcestershire sauce, onions

Directions:
Mix together all ingredients and simmer 15-20 minutes., Baste chicken., *This can be done on grill outside too, or oven., This sauce is enough for two whole chickens, halved.
Simple & Easy 4-Ingredient Italian Pasta Sauce


Ingredients:
tomato paste, stewed tomatoes, brown sugar, onion, herbs

Directions:
Saute the diced onion in a little bit of olive oil, butter, or cooking spray, in a medium saucepan over medium heat. (If you like garlic, you could add a few diced garlic cloves too].
Add the stewed tomatoes and the tomato paste. Stir to combine.
Add the brown sugar. Start with just 1/2 a cup. If you like it sweet, keep adding more. Here is when you can add salt, pepper, and any herbs like basil and oregano.
Turn the heat down to low and simmer for at least an hour. Stir every so often. The stewed tomatoes will keep breaking down the longer you cook it, so you can keep going for a less chunky sauce. The perfect sauce for any pasta that can also be used as a pizza sauce, or for meatballs, etc.
Bubble Pizza


Ingredients:
"mozzarella cheese"

Directions:
Heat oven to 375 degrees. Separate biscuit dough into 8 biscuits.  Cut each biscuit into 8 pieces; place in medium bowl.  Add pizza sauce, 1 cup of cheese and 10 quartered pepperoni pieces; toss to coat.
Spread mixture in ungreased oblong 2-quart glass baking dish.  Top with remaining pepperoni and cheese.  Bake 22 to 28 minutes or until golden brown and bubbly.
*You can customize this meal by using cooked Italian sausage or ground beef instead of pepperoni.  Add your favorite vegetables.
Pumpkin Cream Cheese Spread


Ingredients:
cream cheese, canned pumpkin, sugar, pumpkin pie spice, vanilla

Directions:
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth.
Cover and chill for at least 1 hour or up to 24 hours.
Makes 24 (1] Tablespoon servings.
Creamy Chicken Taco Soup


Ingredients:
chicken thighs, chicken broth, beer, celery, onion, black beans, Rotel Tomatoes, diced tomatoes, fat free cream cheese, brown rice, tortilla chips, cheddar cheese

Directions:
Remove skin and visible fat from chicken thighs. Place in crock pot with broth, beer, celery and onion.
Cook on high 2 hours or till chicken is done. Remove chicken from crock-pot and allow to cool. Remove bones from chicken thighs and chop meat to desired size. Add diced chicken back to broth in crock-pot. This step can be done ahead of time and refrigerated overnight.  Then in the morning, skim off fat collected on top and allow crock to sit for 30 mins at room temp before turning on and adding other ingredients.
Add beans, tomatoes, and taco seasoning package. Return crock-pot to low for up to 8 hours or high for as little as two hours.
30 mins before serving add cream cheese to crock-pot and put on high. Stir well before serving, breaking up large pieces with back of spoon. If you are adding rice, do so now and allow to heat thru for a few minutes.
Top with crushed chips and cheese.
Country Beef Stew


Ingredients:
carrots, celery, onion, diced tomatoes, water, beef bouillon cube, minute tapioca, Worcestershire sauce, brown sugar, salt, black pepper, allspice, marjoram, thyme, bay leaf

Directions:
Preheat oven to 300 degrees.
Cut meat into bite-size pieces.
Cut potatoes into pieces a bit larger than meat.
Peel carrots and onion and cut celery, carrots, and onion into 1 inch pieces.
In a large dutch oven, combine all ingredients and bake for 5 hours in 300 degree oven without stirring.
I like to serve this stew with homemade buttermilk biscuits.
Mahi Mahi With Cilantro and Lime


Ingredients:
shallots, fresh cilantro, lime juice, olive oil, salt, fresh ground pepper, mahi mahi fillets, fresh cilantro stem

Directions:
Combine shallots, cilantro, lime juice, olive oil, salt and pepper in a medium bowl.  Pour over Mahi Mahi.
Grill, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium-high heat 6 to 8 minutes or until fish flakes with a fork.  Garnish with fresh cilantro if desired.