xiaoxl/recipe_data huggingface dataset:
Mrs. Jones Cookies


Ingredients:
raisins, water, sugar, salt, clove, cinnamon, nutmeg, baking soda, egg, flour, lemon, powdered sugar

Directions:
Stew the raisins in the water while getting out the other ingredients.
When the raisins are soft, turn off the heat and add the vegetable shortening.
Let it cool just a bit and add rest of the ingredients.
Beat until smooth.
Pour into a 9"x13" pan and bake 20 minutes at 375 degrees.
Frost when cool or warm, either way works. To make the icing:
Grate the rind of the lemon.
Juice the lemon.
To these two ingredients, add enough confectioners (powdered] sugar to spread easily.
Chile Pasado


Ingredients:
character(0]

Directions:
Roast the chile pods on a charcoal or gas grill until the pods blister and start to turn black, turning often.
Remove them from the grill and place in a plastic bag with a wet paper towel for ½ hour.
Remove and carefully peel the skin off, leaving the stem and seeds intact.
Tie four pods together by wrapping string around the stems and place over a line outside in the sun.
Do not let the chiles get wet by rain, and you can protect them from flies and other insects with by wrapping them lightly in cheesecloth.
Drying time varies with humidity levels, but dry them until they are very dark and brittle.
To store, break off the stems and place the dried pods in a zip bag and then place in a second zip bag.
Place in the freezer for optimum results, especially if you live in a humid climate. Because they are brittle, breaking off the stems will sometimes cause the pods to break into strips and other pieces.
To reconstitute the pods, place them in a pot of boiling water for 1 minute.
Remove from the heat and let stand for five minutes.
Remove from the water and drain. Use them in any recipe calling for green chile in any form except whole pods.
Cream Of Dill Pickle Soup
Category: soups-stews-and-chili
By Captain K

The mentioning of this soup often scares people away from trying it. I can assure you this soup is delicious. Especially when accompanied by a nice sandwich.

Ingredients:
3 tablespoons butter, divided
1 small white onion, diced
1  dill pickle, diced
2 cups water
½ cup dill pickle juice
1 sprig fresh dill, roughly chopped
¾ cup half-and-half
⅛ teaspoon celery salt
1 tablespoon all-purpose flour

Directions:
Heat 2 tablespoons butter in a pot over medium heat; cook and stir onion and dill pickle until onion is translucent and soft, 5 to 10 minutes. Add water and bring to a boil for about 30 seconds. Transfer pickle mixture to a blender; add dill pickle juice and dill. Blend mixture until smooth; add half-and-half and blend until smooth. Pour soup back into the pot. Stir celery salt into soup and bring to a simmer. Combine 1 tablespoon butter and flour together in a skillet over medium heat; cook and stir until roux is smooth and lightly browned, about 5 minutes. Stir roux into soup until thickened.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 149.9
Fat: 13.9 g
Saturated fat: 8.7 g
Carbohydrates: 5.2 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 1.8 g
Cholesterol: 39.7 mg
Sodium: 153.1 mg
Sweet Blackened Salmon With Sherry Sauce


Ingredients:
fresh salmon, extra virgin olive oil, dry sherry, lemon juice, light brown sugar, shallot

Directions:
Directions:.
Use a cast iron pan or heavy skillet (NON-Aluminum Pan] over medium high heat lightly coat the bottom of the pan with olive oil. Next sprinkle lemon juice over salmon fillets and a pinch of salt and pepper over each fillet. In a bowl mix a ½ cup of blackening seasoning with 1 ½ TBSP of light brown sugar. Press the Salmon Top side down in to the Sweet Blackening Seasoning.  Place the salmon in the heat pan top side down. Cook salmon until just cooked through, Careful not to burn the Salmon…. Just blackened the top then turn over, cook about 3-4 minutes on each side.
Sauce:.
In a non aluminum sauce pan, over medium high heat put in sherry wine, balsamic vinegar, diced shallots and 1 ½ TBSP brown sugar. Bring to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Add a pinch of salt and pepper then stir together.
Drizzle the sauce a little on top of the salmon and then around it in a circler motion.
This salmon is great with truffle mashed potatoes or a lemon zested basmati rice.
Vicki's Shrimp and Crab Pasta


Ingredients:
green bell pepper, butter, milk, Velveeta Mexican cheese, spaghetti

Directions:
Cook Spaghetti strings according to package directions., In a large skillet saute the Bell Pepper in the butter till tender., Add the Cream of Mushroom Soup and Milk to the Bell Pepper, mix throughly., Add the Velvetta cheese, shrimp and crab meat.  Cook till hot and bubbly., Add the sauce to the cooked and drained spaghetti strings. Toss to mix well., Serve with Garlic Bread and Fresh Salad for a complete meal.
Pasta With Fresh Tomatoes and Pine Nuts


Ingredients:
tomatoes, garlic clove, olive oil, angel hair pasta, pine nuts, coarse sea salt, fresh ground black pepper

Directions:
Bring a large pot of salted water to a boil.
Meanwhile, combine tomatoes, garlic and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
Cook pasta in boiling water until al dente. Drain and return to pot. Add tomato  mixture and toss to combine.
Serve sprinkled with pine nuts.
Random Bars


Ingredients:
apple butter, golden syrup, molasses, vanilla, oatmeal, baking powder, flax seeds, dried figs, flax seed, raisins

Directions:
Preheat oven to 350F and line an 8" pan
Beat together apple butter, almond milk, pineapple juice, golden syrup, molasses, and vanilla.
Stir in spelt and Kamut flakes, oats, oat flour, baking powder, and ground flax until blended.
Fold in figs, whole flaxseed, ground pumpkin seeds and raisins.
Press into the pan and bake 25 minutes Cool before cutting.
Maccheroni Alle 5 Pi


Ingredients:
parsley, parmesan cheese, tomato puree, pepper, salt, nutmeg

Directions:
Cook maccheroni, meanwhile boil up cream, reduce heat and let it cook for 10 minutes.
Add all other ingredients, let it boil for 2 more minutes.
Serve with maccheroni and some more grounded parmesan to taste.
Butter Bean and Spring Veggie Saute With Polenta


Ingredients:
polenta, asparagus, leeks, chopped tomatoes, button mushrooms, butter beans, red wine vinegar, lemon juice, parsley, salt, pepper

Directions:
Mix polenta with stock, cook, stirring continuously, for 20 minutes. Take off heat to cool slightly.
Put asparagus and sliced leek in a frypan with a little stock. Steam for a few minutes, until leek is softened.
Add remaining vegetables and beans, stir together to combine.
Add lemon juice and red wine vinegar, stir.
Season to taste.
Just before serving, stir through balsamic and parsley.
Serve polenta topped with veggie bean mix.
Crabapple Jam


Ingredients:
water, lemon juice, water, honey

Directions:
Cook crabapples in 2 cups water until they begin to pop (about 20 minutes].
Press the cooked crabapples through a sieve or food mill.
In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
Add honey.
Bring to a rolling boil; boil 1 minute, stirring frequently.
When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
Remove from heat.
Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.
Brown Sugar & Marshmallow Baked Sweet Potatoes


Ingredients:
sweet potatoes, butter, brown sugar, mini marshmallows

Directions:
Preheat oven to 400. With a fork, poke potatoes in several places.
Wrap in square foil on baking sheet and bake for 45 minutes- being sure not to rip foil when wrapping.
Tuck foil under to the sides of each potato- being careful not to burn yourself.
Cut a deep cross in the top of each potato- reaching ¾ of the way down the potato.
Slowly push together the ends to create an opening.
Sprinkle inside with salt and pepper.
Add 1 tbsp butter to each potato.
Add 2 tsp sugar to each potato.
Sprinkle 12 marshmallows on each potato.
Set oven to High broil and put under broiler for a 4 minutes, making sure to move pan inside the oven at 1 minute intervals.
The marshmallows should be light brown in color.
Luscious Lemon Ice Cream


Ingredients:
lemons, sugar, cornflour

Directions:
Bring the juice and zest along with 200ml water and the sugar gently to the boil, stirring to dissolve the sugar.
Once boiling remove the zest immediately by either straining through a sieve or using a slotted spoon.
Now boil the syrup for 4 minutes only.
Meanwhile put the yolks and cornflour into a bowl.  Using an electric whisk, whisk until the yolks are thick and then pour over the hot syrup whisking constantly until frothy and smooth.
Once cool, fold in the whipped cream and freeze.
Remove from the freezer at least 15 minutes before serving.
Chicken Salad


Ingredients:
chicken, onions, eggs, celery, lemon juice, dill weed, mayonnaise

Directions:
Either shred or finely chop the chicken. I shred for sandwiches and chop for crackers.
Add all other ingredients.
Mix well and chill.
BBQ Beef


Ingredients:
beef stew meat, celery, ketchup, onions, garlic, green pepper, barbecue sauce

Directions:
Place all ingredients except pickle relish and lemon juice in crockpot., Cook on low 7-8 hours., Mash with a potatoe masher until meat is no longer chunky and slightly shredded., Stir in pickle relish and lemon juice., Serve on toasted buns as a sandwich or we like it over mashed potatoes.
Spiced Butternut Squash Muffins
Category: bread
By Lindsay Ho

These muffins are so delicious. I made this recipe because I couldn't find squash muffins that were very tasty. You won't be able to keep these on the table.

Ingredients:
½ pound peeled, seeded and cubed butternut squash
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ cup white sugar
¼ teaspoon salt
2 teaspoons pumpkin pie spice
¾ cup milk
1  egg, beaten
1 tablespoon butter, melted

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 12 cup muffin pan. In a medium saucepan with enough water to cover, boil squash 20 minutes, or until tender. Remove from heat, drain, and puree in a food processor. In a large bowl, whisk together flour, baking powder, white sugar, salt and pumpkin pie spice. In a medium bowl, thoroughly mix together milk, egg and butter. Stir in squash. Fold the squash mixture into the flour mixture just until moistened. Spoon the batter into the prepared muffin pan, filling cups about 1/2 full. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Remove from muffin pan and cool on a wire rack.

Prep time: 35 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 12 muffins

Calories: 121
Fat: 1.9 g
Saturated fat: 1 g
Carbohydrates: 23.6 g
Sugars: 9.6 g
Dietary fiber: 0.8 g
Protein: 2.9 g
Cholesterol: 19.3 mg
Sodium: 128.5 mg
Dad's Day Burgers


Ingredients:
lean ground beef, Worcestershire sauce, salt, onion powder, ground pepper, lettuce leaves, tomatoes

Directions:
Heat gas or charcoal grill.
In a big bowl, mix ground beef, Worcestershire sauce, seasoned salt, onion powder, and pepper until well blended.
Shape mixture into 8 patties, about 3/4-inch thick.
Place patties on prepared grill; cover grill, cook over medium heat 13-15 minutes, turning once, until meat thermometer inserted in the center of patties reads 160Â°.
Layer buns with lettuce, tomato slices, and burger patties.
If desired, serve with ketchup, mustard, pickles, and onions.
Creamy Baked Onions


Ingredients:
onions, heavy cream, bay leaves, parmesan cheese

Directions:
Heat the oven to 400°F
Peel and trim the roots of the onions but leave them whole. Cook in a large pan of boiling water for 25 mins until tender, then drain, reserving a little cooking water.
Season the cream and mix in 2 tbsp of the onion water.
When the onions are cool enough to handle, slice each in half through the root.
Lay the onion halves, cut side down, in a large baking dish with the bay leaves.
Pour over the cream, scatter with the parmesan, and bake for 25 mins until the cream is bubbling and the onions are just beginning to brown.
Nutella Banana Smoothie


Ingredients:
banana, yogurt

Directions:
"Place in blender, blend, enjoy."
Chocolate Crunch Brownies
Category: desserts
By kylann

A close girlfriend's mom used to own a coffee shop and sold these brownies. They were so delicious! I asked her for the recipe and every time I serve them I get rave reviews. Everyone knows you can't go wrong with peanut butter and chocolate!

Ingredients:
¾ cup white sugar
½ cup butter
2  eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
2 tablespoons unsweetened cocoa powder
¼ teaspoon baking powder
2 cups miniature marshmallows
1 cup peanut butter
1 cup chocolate chips
1 ½ cups crispy rice cereal (such as Rice Krispies®)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat sugar and butter with an electric mixer until fluffy. Beat in eggs and vanilla. Mix flour, cocoa powder, and baking powder together in a small bowl. Add to the egg mixture, beating until smooth. Spread batter into the prepared pan. Bake in the preheated oven until set, about 15 minutes. Remove from the oven and top with marshmallows. Continue baking for 3 minutes. Allow to cool. Meanwhile, melt butter peanut butter and chocolate chips in a small saucepan over low heat. Stir until smooth. Fold in rice cereal. Spread over the marshmallow later. Refrigerate until firm enough to slice, 1 to 2 hours.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 1 9x13-inch pan

Calories: 197.8
Fat: 11.9 g
Saturated fat: 5 g
Carbohydrates: 21 g
Sugars: 13.6 g
Dietary fiber: 1.3 g
Protein: 4.2 g
Cholesterol: 25.7 mg
Sodium: 107 mg
Venison Meatballs in Wine Sauce


Ingredients:
onion, paprika, Worcestershire sauce, flour, black pepper, butter, onion, garlic clove, flour, red wine

Directions:
Mix venison, onion, paprika, Worcestershire sauce, flour, and black pepper together for meatballs.
Form mixture into small balls.
Bake the meatballs at 425 degrees Fahrenheit for 10 minutes until just done but still soft .
For the sauce, melt butter in a pan; fry onion and garlic; add mushrooms.
Add meat balls and juice.
Fry 5 minutes; add wine; simmer until sauce thickens.
Potato Chowder Soup I
Category: soups-stews-and-chili
By Thea

This is a creamy, cheesy soup that is easy and delicious!   Great in bread bowls.

Ingredients:
2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
¼ cup butter
2 cups milk
¼ cup all-purpose flour
2 (15 ounce) cans whole kernel corn, drained
2 ½ cups shredded Cheddar cheese

Directions:
Place potatoes, carrots, celery, onion and salt in a large pot with water to cover.  Bring to a boil, reduce heat and simmer 20 minutes. Meanwhile, combine butter, milk and flour in a small saucepan over medium-low heat.  Stir constantly until smooth and thick. Pour milk mixture into cooked vegetables.  Stir in corn and cheese until cheese is melted.  Serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 359.1
Fat: 19.7 g
Saturated fat: 12.1 g
Carbohydrates: 34.4 g
Sugars: 7.2 g
Dietary fiber: 3.1 g
Protein: 14.8 g
Cholesterol: 57.2 mg
Sodium: 900.8 mg
Deep Fried Stuffed Olives


Ingredients:
green olives, flour, eggs, olive oil, unsalted butter, shallot, parmesan cheese, fresh parsley, egg, gorgonzola

Directions:
For the olives:
Place the olives in a bowl and cover over with water. While preparing the stuffings, let them soak about 30 minutes to remove the excess salt. Drain the water, rinse the olives and dry completely with a paper towel.
For the stuffings:
In a skillet, melt the butter over medium heat and cook the shallots. Add the ground veal, sprinkle with salt and pepper and cook about 5 minutes. Add the veal stock and continue to cook over medium heat until the liquid evaporates, about 10 minutes.
Remove from the heat and let cool slightly. Transfer the veal mixture to a bowl. Add the Parmesan, parsley, breadcrumbs and egg. Sprinkle with salt and pepper. Mix together and set aside.
To assemble:
Starting from the end (opposite the hole on top], cut the olive away from the pit in a spiral, as if you're peeling an apple. The olive will coil. Place the olive meat in a bowl.
Pinch a bit of the veal mixture between your thumb and forefinger and roll into a small ball. Shape the olive meat from half the olives around the filling, so the olive regains its original shape. Place on a baking tray, cover with plastic wrap and set aside. Proceed the same way for remaining olives and the gorgonzola cheese.
Coat the olives lightly in flour, eggs and breadcrumbs. To avoid the stuffing from seeping out, repeat the process twice to get a thick breading. Set aside.
Pour the olive oil into a medium frying pan and heat until the oil bubbles. Fry the olives until the breading is golden brown, about 1 1/2 minutes. Remove with a slotted spoon, drain on paper towels and season with salt and pepper. Serve the olives while warm.
Cook's Notes:
You can try other fillings like feta or smooth goat cheese mixed with lemon zest, garlic and basil. You can also add crushed pine nuts to the cheese or meat mixture.
For a vegetarian version, try chickpea in puree, basil, olive oil and lemon or orange zests.
Bali Wings


Ingredients:
soy sauce, white vinegar, honey, green onion, garlic, gingerroot, chicken wings

Directions:
Mix the soy sauce, pineapple juice, vinegar, honey, sesame oil, green onions, garlic and ginger in a large bowl. Take out about 1/3 of the sauce and reserve in your refrigerator.
Cut the tip sections from the chicken wings and discard. Add the wings to the marinade. Marinate, covered in the fridge for 2-10 hours, stirring occasionally.
Drain the chicken, throwing away the marinade. Arrange the wings on 2 baking sheets and roast them at 400 for 1 hour.
Serve wings with reserved marinade for dipping.
Marinated Roasted Vegetable Antipasto


Ingredients:
eggplant, zucchini, red bell pepper, yellow bell pepper, fennel bulb, extra virgin olive oil, garlic cloves, fresh parsley, black olives, white wine vinegar, salt, black pepper

Directions:
Preheat oven to 500°F
Arrange vegetables on a baking sheet and brush both sides.
Season with salt and pepper.
Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
Add some of the fresh herbs, and then some olives.
Sprinkle a little vinegar on top and season with salt and pepper to taste.
Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
Cover with plastic wrap and let chill at least 4 hours or overnight.
Release pan and use the parchment to carefully slide onto a serving platter.
No-Yeast "Everything" Dinner Rolls
Category: bread
By lutzflcat

You don't need yeast to make tasty dinner rolls, just baking powder will make them rise. Their texture is light, somewhere between a dinner roll and a biscuit, and  they're so quick and easy to make. And when you add some "everything" seasoning, you're in for a treat.

Ingredients:
nonstick cooking spray
1 cup all-purpose flour
½ cup milk
2 tablespoons mayonnaise
1 ½ teaspoons baking powder
½ teaspoon salt
1 large egg
1 tablespoon water
5 teaspoons everything bagel seasoning

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Spray 5 muffin cups with cooking spray or olive oil mist, and set aside. Combine flour, milk, mayonnaise, baking powder, and salt in a bowl. Spoon or scoop the batter evenly into the muffin cups. Whisk egg and water together in a small bowl. Brush the surface of each roll with beaten egg and sprinkle each with about 1 teaspoon of everything seasoning. Bake in the preheated oven until golden brown, 18 to 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 dinner rolls

Calories: 178.3
Fat: 6.2 g
Saturated fat: 1.3 g
Carbohydrates: 20.9 g
Sugars: 1.3 g
Dietary fiber: 0.7 g
Protein: 4.7 g
Cholesterol: 41.2 mg
Sodium: 754.8 mg
Green Beans, Southern Style!


Ingredients:
green beans, bacon grease, pepper

Directions:
Place green beans, bacon grease, oil, garlic salt and pepper in a medium pot., Cook on high until boiling., Reduce heat and simmer for 1/2 hour.
Savannah Gumbo - Paula Deen


Ingredients:
all-purpose flour, butter, onion, green bell pepper, garlic, smoked sausage, boneless chicken breasts, chicken broth, diced tomatoes, okra, dried thyme, bay leaves, file powder

Directions:
In a 5 quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has a brown to a light chocolate color.
Add the onion, pepper, and garlic and saute for 2 minutes.
Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes.
Add the file powder and salt and pepper to taste.
Remove and discard the bay leaves.
Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled before adding the file.
Wonderful Salsa With Black Beans and Corn


Ingredients:
tomatoes, onions, green peppers, cubanelle pepper, garlic cloves, cumin, black pepper, canning salt, vinegar, tomato sauce, tomato paste, black beans, frozen corn

Directions:
Mix all together and bring to a slow boil for 10 minutes., Seal in sterilized jars and cook in a hot water bath for 10 minutes.
Beet and Apple Salad


Ingredients:
apples, beets, hard-boiled eggs, walnuts, sugar, flour, dry mustard, water, white vinegar

Directions:
For dressing, combine egg with sugar and beat well., Stir in flour and mustard., Add mixture to heated water and vinegar in a small heavy saucepan., Cook, stirring constantly, over low heat until thick, 2-3 minutes., Season to taste with salt and pepper., Cool., In a medium bowl, mix the 4 salad ingredients., Pour the cooled dressing over and mix well., Garnish with parsley and chopped nuts, as desired., Serve chilled.
Fresh Roma Tomato, Basil & Oregano Bruschetta


Ingredients:
garlic, extra virgin olive oil, roma tomatoes, red onion, fresh basil leaves, oregano leaves, part-skim mozzarella cheese, salt, black pepper

Directions:
Lightly toast the bread in the oven.
Rub one side of the toast with garlic clove.
Drizzle a little olive oil over each slice.
Mix tomatoes, onion, oregano, basil, 2 tablespoons of the olive oil, balsamic vinegar, salt and pepper.
Spread mixture over each slice of toast.
Sprinkle a little of the grated mozzarella cheese on each slice.
Bake (not broil] in a 350 degree oven about 10 minutes, until the cheese just starts to melt, being careful not to burn the edges of the toast.
Serve immediately.
Braised Fennel With Carrots and Potatoes


Ingredients:
fennel bulb, butter, garlic, carrots, onion, potatoes, ground fennel, salt, pepper, wine

Directions:
Cut the top off the fennel, reserving feathery leaves.
Chop feathery leaves finely and reserve.
Cut fennel into quarters, remove core and any tough outer layers, and slice finely.
Melt butter in a large saucepan or dutch oven.
Add garlic, fennel, carrots, onion and potato, together with ground fennel, salt and pepper.
Cook, stirring frequently, until fragrant and the onions and fennel are beginning to soften and turn transparent.
Add chicken stock, wine and fennel leaves and heat until simmering.
Lower heat, cover and simmer gently for 20-30 minutes, or until carrots and potatoes are soft.
Remove cover, increase heat and allow to boil briskly for 30 minutes, stirring occasionally, until the potato is broken down into an almost'mashed' consistency, but still with a little texture- the remaining liquid should be well thickened with the potato.
Taste and add extra seasoning if required.
Lunartini


Ingredients:
"vodka"

Directions:
Mix all in a shaker with ice., Pour into a chilled martini glass., Enjoy!