xiaoxl/recipe_data huggingface dataset:
Weeknight Sauerbraten Meatballs
Category: main-dish
By lutzflcat

Our traditional holiday meal is sauerbraten and gravy, butter-sauteed homemade egg noodles, potato balls, sweet and sour red cabbage, and freshly cooked apples. A lot of work, but worth it once a year! This is a quick recipe to enjoy the sauerbraten flavor without waiting 5 days for a beef roast to marinate. And you'll have plenty of gravy to spoon over your buttered egg noodles and potatoes.

Ingredients:
cooking spray
1 pound lean ground beef
½ cup minced onion
⅓ cup gingersnap cookie crumbs
¼ cup water
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups beef broth
½ cup gingersnap cookie crumbs
2 tablespoons gingersnap cookie crumbs, or more as needed
½ cup apple cider vinegar
1 tablespoon white sugar, or more to taste
3 tablespoons raisins

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the rack with cooking spray. Combine ground beef, onion, gingersnap crumbs, water, salt, and pepper in a medium bowl. Shape into 24 meatballs using a tablespoon-sized cookie scoop. Place the meatballs on the prepared baking rack. Bake in the preheated oven until a meat thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), 18 to 20 minutes. While the meatballs are baking, whisk beef broth, 1/2 cup plus 2 tablespoons gingersnap crumbs, vinegar, and sugar together in a medium saucepan. Cook over medium heat, stirring occasionally, until gravy thickens, 5 to 10 minutes. Add more gingersnap crumbs for a thicker gravy, or some water for a thinner consistency. Stir cooked meatballs and raisins into the gravy. Cover and simmer until flavors combine, about 10 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 417.8
Fat: 19.6 g
Saturated fat: 7 g
Carbohydrates: 32.2 g
Sugars: 18.9 g
Dietary fiber: 1 g
Protein: 26.2 g
Cholesterol: 77.5 mg
Sodium: 850.5 mg
Cranberry Gelatin Salad


Ingredients:
cherry gelatin, boiling water, crushed pineapple, whole berry cranberry sauce, pecans

Directions:
In large bowl, dissolve gelatin in water.  Stir in pineapple and cranberry sauce.
Refrigerate 30 minutes.
Stir in pecans and pour into a 2 quart serving bowl.
Refrigerate until firm.
Cooking time is refrigeration time and is estimated.
Old Fashioned Cornbread


Ingredients:
unbleached flour, baking powder, salt, yellow cornmeal, milk, eggs, honey, maple syrup, butter

Directions:
Preheat oven to 425 degrees F.
Sift together the flour, baking powder and salt.
Add the cornmeal and stir until well mixed.
In a second bowl, combine the milk, eggs, and honey or maple syrup.
Melt the butter and add it to our second bowl, mixing well.
Combine the dry and liquid ingredients and mix well.
Pour the batter into an oiled 8in square baking pan and bake for about 20 minutes or until done in the centre and lightly browned.
To test for doneness, insert a toothpick into the centre; If it comes out dry, the corn bread is done.
Presto Chicken


Ingredients:
boneless chicken breast halves, fresh tomato

Directions:
Place chicken and salad dressing a large sealable plastic bag. Seal bag. marinate 1 hour.
Preheat oven to 350°F  Remove chicken from marinade.  Place one chicken breast in the center of each foil piece.  Top with tomatoes and olives.  Close foil pouch tightly, leaving space around the chicken.
Bake for 40 minutes or until done.  Be careful opening packages, as steam will build up.
Try different toppings:
Add tomato pasta sauce and shredded mozzarella.
Top with salsa and shredded Monterey Jack.
Soft M&m Cookies


Ingredients:
margarine, light brown sugar, white sugar, eggs, vanilla, flour, baking soda, salt

Directions:
Preheat oven to 350 degrees.
Cream margarine and sugar.
Add eggs and vanilla.
Add the dry ingredients.
Stir in 2/3 of the M&Ms.
Put a spoonfull of batter onto a lightly greased cookie sheet. Repeat to cover the sheet with cookies about 1-2 inches appart.
Bake cookies for about 10 minutes or until edges begin to brown.
Lemon & Almond Slices


Ingredients:
coconut oil, maple syrup, cashews, coconut cream, lemons, lemons, arrowroot, honey

Directions:
Place the cashews in a bowl of boiling water and leave to rest for 1 hour.
Preheat the oven to 170C/340°F.
Place the ground almonds and coconut sugar in a large bowl and mix well. Add in the maple syrup and melted coconut oil and stir until a dough is formed. You should be able to roll the mixture into a ball, if you find the mixture too dry or crumbly add a little bit more coconut oil.
Line a baking tray with parchment paper and place the dough inside it, pressing it firmly until you have an even layer spread across the bottom of the tray (We used a small glass to roll it out evenly].
Bake in the oven for 15-20 minutes until it starts to brown, then remove from the oven and set aside to cool slightly.
Drain the water from the cashews and place in a blender with the coconut cream (the hardened cream from the top of a can of coconut milk], honey, lemon zest, lemon juice and arrowroot starch. Pulse until fully combined. Taste the mixture, it should taste really creamy and with a tangy lemon flavour. If you need to add more lemon juice, add it now.
Place the mixture on top of the almond base and put back in the oven for a further 15 minutes.
Leave out to cool for 15 minutes, then refrigerate for at least 4 hours before serving.
Top with lemon slices, chopped nuts, pumpkin seeds and lemon zest to serve.
Plum and Berry Conserves


Ingredients:
plums, sugar, bottled lemon juice, orange, cinnamon stick, dried cherries, dried cranberries, crystallized ginger, butter, salt, pecans, walnuts

Directions:
Place all ingredients except nuts in a large pot.
Bring to a boil stirring to dissolve sugar.
Stir while cooking rapidly to almost the gel point.
About 15 minutes of a rolling boil add nuts cook and stir for 5 more minutes.
Pour into hot jars leaving 1/4 inch headspace.
Process 10 minutes in a hot water bath.
Cool at room temperature, check seals, and store for up to one year in your pantry.
Chill after opening.
Chocolate Caramel Thumbprint Cookies


Ingredients:
light brown sugar, eggs, water, vanilla extract, salt, pecans

Directions:
HEAT oven to 350°F Adjust rack to middle position. Coat two cookie sheets lightly with no-stick cooking spray.
BEAT brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, water, vanilla and salt. Beat until well combined. Add flour and cocoa on low speed until well blended.
BEAT egg whites in a shallow bowl until foamy. Place pecans in a separate shallow bowl. Measure about 2 teaspoons dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, then roll into pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb, make a rounded indentation in the top of each cookie.
BAKE 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon  caramel topping into the indentation of each cookie. Bake an additional 5 to 7 minutes or until lightly browned. Remove from oven. Allow cookies to cool on baking sheet for several minutes. Remove to cooling rack to cool completely.
Pasta Alla Silvana E Roberta


Ingredients:
tagliatelle pasta noodles, speck, bacon, mushroom, garlic cloves, fresh rosemary, milk, flour, nutmeg, cayenne pepper, olive oil, dry white wine, parmesan cheese

Directions:
Cook whichever meat you've chosen until it is nice and crisp, then drain well.  One could also generally remove most of the fat from them pan, though save the fond in the pan (crispy little bits] and set this aside as well.
Put water on the boil for the pasta.
In a seperate pan, gently saute the garlic in the oil.  After a minute or so, add the mushrooms, salt and pepper to taste and the rosemary sprig.  Add more oil if necessary.
This next step will vary from cook to cook, depending on how thick or thin of a sauce is preferred.  As the mushrooms cook, deglaze the meat pan with a bit of the white wine and cook off the alcohol.  Lower the heat- we don't want to burn the sauce!  At this point, add about 1 1/2 cups of milk (generally nonfat or 2%] and, as the milk begins to bubble at the edges of the pan, add flour, whisking all the while until the desired thickness is reached.  While this is happening, add the nutmeg and cayenne pepper.  Piment d'Espelette is a great alternative to the latter.
The water should be boiling at this point, so throw in the pasta and a pinch of salt.
When the mushrooms have cooked about 3/4 of the way through, add the frozen peas, stir to separate, and cover the pan for about five minutes, shaking it every so often so nothing sticks.  This should heat the peas through and pretty much finish the 'shrooms.
Uncover pan and turn the heat up, to cook off any excess water quicklike.  Remove rosemary sprig.
Add the sauce and meat to the veggies and warm through.  Taste and add more salt or pepper as necessary.
Combine with drained pasta, garnish with cheese, and eat!
No Sugar Saffron Pedas


Ingredients:
powdered milk, butter, cardamom powder, saffron, milk

Directions:
Powder a few cardamom pods and leave a few strands of saffron in warm milk.
Melt the butter in a heavy bottom cooking pot or pan.
Stir in the milk powder and keep stirring for about 5 mins on slow flame.
Add the condensed milk slowly and keep stirring till the mixture thickens the leaves sides of the vessel.
At this point add cardamom powder and saffron milk.
Keep stirring again till the milk is absorbed and the mixture starts leaving the sides of the vessel again.
Switch off the gas and leave the mixture for cooling either in the pan or lay it on a plate.
When the mixture is easy to handle, prepare Pedas by rolling a chunk of the mixture into a ball first and softly flaten it.
You can garnish the Pedas the way you desire. I used cookie cutters. You can use almonds/pistachio too.
Store it in an airtight box.
Paprika Oven Roasted Potatoes


Ingredients:
new potatoes, salt, olive oil, butter, onion, garlic cloves, oregano leaves, fresh thyme leaves, paprika, white pepper, flour, hot chicken broth

Directions:
Preheat oven to 400 degrees.
Bring water to boil in a large saucepan and add potatoes and salt.  Return to rolling boil.
Boil for 10 minutes, until potatoes are tender.  Remove from heat, drain and set aside.
In a large saute pan (I used a cast iron skillet], combine olive oil and butter and melt butter over medium low heat.  Do not allow butter to brown.
Once butter has melted, add onion and garlic.  Raise heat to medium and cook until onions are soft and golden, about 7 minutes.
Add oregano, thyme, paprika and white pepper.  Mix well and add potatoes.  Mix again to coat potatoes with mixture.
Cook over medium heat 2 minutes, stirring often to prevent sticking and burning.
Meanwhile, stir flour into hot chicken broth until well dissolved.  Add to potatoes and cook until sauce thickens, about 3 minutes longer.  Remove from heat.
Transfer potatoes to ovenproof glass or ceramic baking dish (I just left them in the cast iron skillet].  Bake 15 minutes.
Prickly Pear Cactus Margarita
Category: world-cuisine
By Shannon Lindell

I had this drink in Tucson and talked the bartender into sharing the recipe with me.

Ingredients:
coarse salt as needed
2 fluid ounces tequila
2 fluid ounces sweet and sour mix
1 fluid ounce triple sec
1 fluid ounce lime juice
1 fluid ounce prickly pear syrup

Directions:
Pour salt into a small plate. Wet the rim of a margarita glass and dip rim into salt. Fill a cocktail shaker with ice; pour tequila, sweet and sour mix, triple sec, lime juice, and pear syrup over ice. Cover shaker and shake drink; strain into prepared margarita glass.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 cocktail

Calories: 422.9
Fat: 0.1 g
Carbohydrates: 56.3 g
Sugars: 52.1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 3.1 mg
Lava Cake


Ingredients:
butter, sugar, chocolate chips, salt, eggs

Directions:
Oil 12 muffin tin liners.
Melt the chocolate and butter in small pot over medium heat.
Whisk together the eggs, sugar, and salt in a large bowl.
Pour the chocolate and butter into the bowl and whisk till blended.
Add the flour, whisk till combined “do not over-whisk”.
Bake 10-11 minutes until a toothpick comes out clean when inserted 1/2 inch from the side of the liner.
Take out of oven and let sit for 10 minutes.
Eat.
*You can sprinkle them with powdered sugar and serve with ice cream and your favorite berries.
Amy's Workout Winner


Ingredients:
plain yogurt, honey, strawberries

Directions:
"Put all the ingredients in a good size cereal bowl and mix together. Add the additional honey and granola to suit your taste."
Delicious and Super Healthy Barley Vegetable Pilaf


Ingredients:
chicken broth, barley, carrot, celery, garlic clove, green onion, soy sauce

Directions:
In a medium saucepan, bring chicken broth to a boil.
Stir in barley, reduce heat, cover and simmer 10-12 minutes or until tender and most of the liquid is absorbed.
In a large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 3-5 minutes.
Add mushrooms and green onions, continue cooking 3 more minutes.
Add cooked barley and soy sauce, mix well. Continue cooking over medium heat until heated through.
Popcorn Shrimp Salad


Ingredients:
mayonnaise, mustard, pepper, medium shrimp, egg, instant flour, Wondra® Instant Flour Substitute, kosher salt, romaine lettuce hearts, tomatoes, red onion, green bell pepper, pepper

Directions:
Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.] Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.
Real Irish Cream Liqueur


Ingredients:
sweetened condensed milk, heavy whipping cream, instant coffee granules, vanilla extract, coconut cream

Directions:
Combine all ingrediants in a blender, and blend until smooth., keep in a tightly sealed container., Refrigerate for 24 hours before consuming.
Apricot-Balsamic Skillet Chicken


Ingredients:
olive oil, onion, fresh thyme, dried thyme, boneless skinless chicken breasts, chicken broth

Directions:
Saute onion and thyme in olive oil until onion is soft.  Remove from skillet.
Season chicken with salt and pepper, add chicken to pan and saute 4 minutes on each side.  Remove chicken from skillet.
Mix preserves, vinegar and chicken broth in skillet, stirring until preserves melt, and mixture boils. 4 Add sauteed onion.
Return chicken to pan and turn to coat with sauce.  Simmer until chicken is cooked through.
Serve over rice or pasta.
Potato Cheese Soup


Ingredients:
potato, onion, broccoli floret, carrot, cornstarch, cheddar cheese

Directions:
Combine broth, potato, and onion in a sauce pan; bring to a boil.
Reduce heat, cover and cook 10 minutes or until vegetables are tender.
Mash potato cubes against side of pan using fork.
Stir together cornstarch and a little of the milk.
Add broccoli and carrot.
Stir and cook until thickened and bubbly.
Cook and stir 2 minutes more.
Stir until cheese is melted.
Stir Fried Veggie-Shrimp in Soy-Based Sauce (Gluten Free)


Ingredients:
olive oil, medium shrimp, red bell pepper, carrots, onion, green beans, zucchini, broccoli florets, garlic cloves, fresh ginger, mirin, Tabasco sauce

Directions:
1. in a large wok, heat up the sesame and olive oil on medium-high heat. Be careful not to burn the oils. You can check if the oil is hot by drizzling a drop of water into the wok. If it's hot it'll sizzle.
2. When the oils are hot add the vegetables, garlic and ginger. Stir fry untill the vegetables are slightly tender.
3. When the vegetables are slightly tender, add the sauce ingredients and the shrimp to the vegetables. Continue stir frying untill the shrimp are pink and the vegetables are crisp-tender.
4. Serve hot and fresh from the wok. The juices from the vegetables are delicious on rice or rice noodles. Enjoy!
Sydney Sunset (Australian)


Ingredients:
clear honey, oranges, eggs, limes, cinnamon, lime

Directions:
Whisk together (or process in a blender] the honey, OJ, eggs & lime juice.
Pour into 2 glasses & sprinkle with cinnamon, if using that ingredient.
Serve with a slice of lime attached to the rim of each glass.
Sushi Pizza


Ingredients:
sushi rice, seasoned rice vinegar, sesame seeds, avocado, nori, smoked salmon, English cucumber, pickled ginger, light mayonnaise, milk, wasabi powder

Directions:
In saucepan, combine rice and 1 1/4 cups (300 mL] water; bring to boil.
Cover and reduce heat to low; cook for 25 minutes or until rice is tender.
With fork, stir in rice vinegar and sesame seeds.
Meanwhile, line 8-inch (1. 2L] round or 8-inch square cake pan with plastic wrap.
With spatula, press rice firmly and evenly into pan.
Let cool completely.
Turn out onto flat serving plate.
Top with layer of avocado slices.
Using scissors, cut nori into thin strips; sprinkle over avocado.
Arrange crabmeat, cucumber and ginger over top.
Stir together mayonnaise, milk and wasabi powder; drizzle over top.
Cut into wedges to serve.
Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette


Ingredients:
boiling potatoes, olive oil, garlic, red wine vinegar, dried rosemary, red onion, green beans, kalamata olive

Directions:
Halve potatoes, unpeeled, and cut them into 1 inch wedges.
In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
Let cool in pan.
In a blender, puree garlic, vinegar, rosemary and salt to taste.
With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
Refresh under cold water and pat dry.
In a very large bowl, combine potatoes, onions, beans and olives.
Add dressing and toss gently.
Serve at room temperature.
Mock Lobster
Category: seafood
By Karena

This is a wonderful and inexpensive dish that may be served in place of the much more expensive lobster tail.

Ingredients:
¼ cup butter, melted
¾ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
4 (6 ounce) fillets monkfish
4 tablespoons bread crumbs

Directions:
Preheat oven to 350 degrees  F (175 degrees C). In a small bowl, combine the melted butter, paprika, salt and pepper. Place the fish fillets on a non-stick or parchment lined baking sheet. Brush the fillets evenly with the butter mixture and sprinkle the bread crumbs over the tops of each fillet. Bake in the preheated oven for 15 to 20 minutes or until the fish flakes easily with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 256.9
Fat: 14.5 g
Saturated fat: 7.4 g
Carbohydrates: 5.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 25.4 g
Cholesterol: 72.5 mg
Sodium: 451.5 mg
Make-Ahead Turkey Tea Sandwiches
Category: main-dish
By Nikki

These are yummy and simple-to-make finger sandwiches with turkey, artichokes, red pepper, and spinach. Best made the night before and great for parties, showers, and get-togethers.

Ingredients:
½ cup low-fat cream cheese, softened
1 teaspoon minced garlic
½ teaspoon Italian seasoning
1  French baguette
4 ounces thinly sliced cooked deli turkey
1 cup baby spinach leaves, or to taste
½  red bell pepper, thinly sliced
½ cup artichoke hearts, drained and chopped
toothpicks

Directions:
Combine cream cheese, garlic, and Italian seasoning in a small bowl and set aside. Slice top third off the baguette using a serrated knife. Scoop out some of the bottom half, leaving a 1/2-inch shell. Spread cream cheese mixture evenly over both halves. Layer turkey, spinach, red pepper, and artichokes on the bottom shell and place the other half on top. Wrap tightly in foil and refrigerate for 2 hours, or overnight. When ready to serve, unwrap and slice the loaf diagonally into 1- to 2-inch portions. Secure each with a toothpick.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 10 sandwiches

Calories: 142.4
Fat: 3.1 g
Saturated fat: 1.7 g
Carbohydrates: 21.2 g
Sugars: 1.2 g
Dietary fiber: 1.1 g
Protein: 7.4 g
Cholesterol: 11.7 mg
Sodium: 403.3 mg
Quinoa Salad With Tahini Dressing


Ingredients:
quinoa, salt, lemon juice, olive oil, warm water, tahini, garlic clove, ground cumin, pepper, aleppo pepper, grape tomatoes, English cucumber, parsley, of fresh mint, green onions

Directions:
Cook quinoa according to package directions, using 1/4 teaspoon salt. Let cool.
In a large bowl, whisk together lemon juice, oil, tahini, warm water, garlic, cumin, peppers and remaining 1/4 teaspoon salt.
Stir in cooled quinoa, tomatoes, cucumber, parsley, mint and green onions, stirring to coat quinoa and vegetables with dressing.
This recipe can be refrigerated up to 3 days.
The original recipe called for 1 cup of canned lentils to be added with vegetables and quinoa and doubled the amounts of lemon juice, olive oil and water for the dressing.
Flat Bread


Ingredients:
caster sugar, dried yeast, fresh yeast, plain flour, table salt

Directions:
Combine sugar, yeast and 375ml warm water in a bowl and stand in a warm place for 10 minutes or until mixture begins to foam.
Combine flour and salt in a large bowl, then add yeast mixture, yoghurt and combine well. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl, cover with cloth or tea towel and stand for 2 hours.
Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes.
Heat a cast iron skillet or frying pan over medium heat and brush with oil. Place one piece of dough on a lightly floured surface and roll out into a thin 22cm round.
When skillet is very hot, place dough round into pan and cook for 1 minute or until brown spots appear on the base (it will also bubble a little bit].
Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm.
Lightly brush the pan with a little more oil and repeat with the remaining dough rounds.
Store any leftover flatbreads in an airtight container or freeze.
Strawberry Sorbet


Ingredients:
water, sugar, fresh strawberries

Directions:
Combine water & sugar in a pan, stir over low heat until sugar dissolves.
Bring to a boil & boil gently for 5 minutes without stirring.
Set aside to cool.
Wash berries.
Remove caps.
Puree fruit in a blender or food processor until almost smooth.
In a medium bowl, combine fruit with cooled syrup and orange juice.
If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine.
Otherwise, pour into an 8 by 8 pan & cover with plastic wrap.
Place in freezer & freeze until almost firm, 1 to 2 hours.
Stir 2 or 3 times with a fork while freezing.