xiaoxl/recipe_data huggingface dataset:
Easy and Awesome Pizza Base Recipe


Ingredients:
dry yeast, brown sugar, warm water, plain flour, extra virgin olive oil, sea salt, water

Directions:
Dissolve the yeast and sugar in the warm water and leave for 5 minutes.
While waiting, sift the flour into your mixing bowl. Add the salt & oil.
Once a foam has formed on the yeasty water pour it in and start mixing. Add more water as required (varies depending on climate, humidity etc.] until the dough feels like a young woman's breast. I was taught this by a baker many years ago and while it sounds rude, it really is the easiest way to describe how a good dough should feel. Now clean your mixing bowl.
This next part, while not vital, does make a noticeable difference. Rub oil around the surface of the dough, put it in your clean mixing bowl and stick it in the fridge. Leave it there for as long as possible (24 hours is best but 6 hours is ok]. If you don't have time for the fridge don't stress - just skip it and move on.
If you used the fridge you will have noticed your dough rose, albeit slowly. Take your dough out of the fridge and let it rise some more.
Once risen pound the crap out of it to flatten it again but don't knead it too much. Cut your dough into 3 or 4 balls, roll them flat, fold them up and roll them again. This creates air pockets which expand giving your base the authentic 5 star Italian wood-fired look and feel in the comfort of your own home. If the dough begins to feel tough while you're working it, let it rest for 5 minutes. It's just the gluten tightening up and resting it relaxes it.
Top your bases and cook for 10 minutes or so. If you make thicker bases it often pays to partly cook the base for 5 min then top and bake again.
Enjoy!
Ww 2 Pt. Pasta and Cauliflower Soup


Ingredients:
carrot, onion, cauliflower florets, chicken broth, small shell pasta, fresh basil, basil, black pepper

Directions:
Spray large saucepan with cooking olive oil spray or nonstick spray. Saute carrot and onion 3 minutes over medium heat, until just tender, stirring occasionally. Do not brown! Add cauliflower and chicken broth; cover and simmer for 10 minutes.
Stir in shells & basil and bring to a low boil. Cook 15 minutes, or until shells are just tender. Sprinkle each serving with pepper to taste.
Traditional Nutella Cookies


Ingredients:
flour, baking powder, baking soda, salt, butter, dark brown sugar, granulated sugar, hazelnuts, eggs, vanilla extract

Directions:
1. In one bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2. In the bowl of a mixer, cream the butter and the two sugars until all is integrated and fluffy.
3. Mix in the Nutella, followed by the chopped hazelnuts. Beat in the eggs one at a time, followed by the vanilla.
4. Add the flour mixture to the mixing bowl in three increments, integrating each one before adding the next.
5. Chill dough while oven preheats to 350°F Scoop the dough into balls and bake for about 10 minutes.
Peach and Spices Soup


Ingredients:
milk, cornstarch, sugar, ground ginger, cinnamon, ground cloves

Directions:
Mix cold milk, cornstarch, sugar, and spices.
Bring ingredients to a boil, stirring constantly (very important if you want a creamy/not-lumpy result].
Gently boil about 2 minutes.
Lower heat and add peaches, allowing them to become warm*.
Remove from heat and enjoy the soothing creaminess!
*Optional: With a hand blender, puree to a smooth consistency.
Rosemary Roasted Butternut Squash
Category: side-dish
By Kristin Licavoli

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Ingredients:
1  butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish. Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 135.8
Fat: 4.7 g
Saturated fat: 0.7 g
Carbohydrates: 24.8 g
Sugars: 4.6 g
Dietary fiber: 4.3 g
Protein: 2.2 g
Sodium: 62.1 mg
Salsa Guasacaca - Venezuelan Avocado Salsa


Ingredients:
tomatoes, avocado, garlic cloves, olive oil, vinegar, salt, black pepper, hard-boiled egg, parsley, fresh cilantro

Directions:
Cut out the stem of the tomato, then slice it in half. Gently squeeze each half so that the seeds and juices run out. Discard the seeds and juices. Chop the tomato into little pieces.
Cut the avocado in half. With the tip of a small spoon or knife, loosen the seed and lift it out. Gently strip off the skin with your fingers. Chop the avocado into little chunks. Chop up the garlic, too.
In a large mixing bowl combine the oil, vinegar, chili powder (or fresh chili], salt and black pepper. Mix with a large wooden spoon. Add the diced tomato, avocado, black pepper, chopped egg, garlic, parsley and cilantro. Mix all ingredients gently and thoroughly.
Serve fresh.
Italian Squash and Zucchini Casserole


Ingredients:
squash, zucchini, onion, bell peppers, diced tomatoes, minced garlic cloves, oregano, basil, cheese

Directions:
In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
Add cans of tomatoes undrained and bring to a boil.
Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish.
Sprinkle with cheese.
Crush saltines by hand over top of the casserole
Bake at 350 for 30 minutes.
Spicy Polynesian Wrap
Category: meat-and-poultry
By IIJUAN12

Tortillas filled with marinated and breaded chicken, lime juice, rice, coconut, and green onions. This is very close to what we ate in Fiji.

Ingredients:
2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14 ounce) can coconut milk
1 cup uncooked long grain white rice
2 cups water
1 ½ cups all-purpose flour
1 ½ tablespoons curry powder
1 tablespoon garlic salt
¾ cup vegetable oil
2  limes
10 (10 inch) flour tortillas
½ cup shredded coconut
½ cup chopped green onions

Directions:
Place the chicken and coconut milk in a bowl, and marinate in the refrigerator 1 hour. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 10 servings

Calories: 734.5
Fat: 36.5 g
Saturated fat: 14.8 g
Carbohydrates: 70.9 g
Sugars: 2.1 g
Dietary fiber: 4.9 g
Protein: 31 g
Cholesterol: 55.3 mg
Sodium: 1047.6 mg
Sugar Free Hot Cocoa


Ingredients:
skim milk powder, Splenda sugar substitute, boiling water

Directions:
"Stir together dry milk powder, cocoa, and Splenda in a mug. Pour in the boiling water and stir until dissolved."
Swordfish Baked in Foil With Mediterranean Flavors


Ingredients:
tomatoes, lemon, black olives, fresh basil, fresh thyme, extra virgin olive oil, kosher salt, fresh ground black pepper

Directions:
Preheat oven to 350°F.
In large bowl combine the artichokes, tomatoes, lemon, olives, and herbs.
Drizzle with olive oil, season with salt and pepper, and toss together.
Take an 18-inch piece of aluminum foil and fold in half crosswise.
Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
Repeat for 3 more pouches.
Season the fillets with salt and pepper and place 1 into each pouch.
Add 1/4 artichoke mixture to each pouch.
Fold over a 1-inch strip of the top twice to seal.
Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on thickness of your fish.
Carefully open the pouches and place fish and vegetables onto warm plates.
Spoon any juices that have accumulated over the fish.
Serve immediately.
Gingerbread Bread Pudding


Ingredients:
dried cranberries, eggs, heavy cream, granulated sugar, dark brown sugar, ground cinnamon, ground ginger, salt, vanilla extract

Directions:
Preheat oven to 350 degrees F & butter a 1 1/2 quart baking dish.
Lay the gingerbread slices, overlapping, in the prepared dish, then sprinkle the dried cranberries over the slices.
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, cinnamon, ginger, salt & vanilla extract, then pour this mixture over the gingerbread, gently pressing the pieces of cake into the custard, before setting the baking dish aside for 10 minutes.
Set the bread pudding on a baking sheet & bake for 30 to 35 minutes or until it is puffed & golden.
It can be served hot, at room temperature or cold.
Frogmore Stew
Category: soups-stews-and-chili
By Shirley

I've been using this recipe for over 20 years, ever since I moved to South Carolina. It can be adjusted to serve any number. Allow 2 tablespoons of seasoning per quart of water. If you cannot find hot smoked sausage, use another smoked sausage such as kielbasa and add crushed hot red pepper to the pot.

Ingredients:
6 quarts water
¾ cup Old Bay Seasoning TM
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
12 ears corn - husked, cleaned and quartered
4 pounds large fresh shrimp, unpeeled

Directions:
Bring water and   Seasoning to boil in a large stockpot. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 servings

Calories: 498.8
Fat: 15.5 g
Saturated fat: 4.6 g
Carbohydrates: 39.1 g
Sugars: 4.6 g
Dietary fiber: 5.2 g
Protein: 52.6 g
Cholesterol: 298.9 mg
Sodium: 2732.6 mg
Miniature Quiche Lorraine


Ingredients:
bacon, onion, swiss cheese, salt, egg, milk, pepper, nutmeg

Directions:
Prepare the crust per directions.
Then roll our the dough and cut the dough into rounds to fit the miniature muffin tins.
Prick the bottoms lightly with a fork.
Bake for 5 minutes or until lightly brown.
Cook bacon until crisp, but not burnt.
Drain and crumble into tiny pieces.
Cook the onion in the bacon fat until soft.
Divide all the onion and the bacon equally into the cups.
Sprinkle each cup equally with the Swiss Cheese.
Combine the rest of the ingredients in a small bowl; blend.
Pour over the cup mixtures.
Bake in a preheated 400°F oven for 15 minute.
Reduce the heat to 350°F and bake for 5-7 minutes longer.
Serve these hot.
They are delicious!
•I have also added bits of mushrooms, since we have a wonderful mushroom farm here.
So good!
Pink Crepes With Cream  Cheese Filling


Ingredients:
beet, cake flour, salt, eggs, butter, milk, cream cheese, spring onions, fresh parsley, salt, garlic, milk

Directions:
Cook the beet until tender, and cool. When peeled, the beet I used weighed about 3 oz or 80/90 grams.
Cut up the beet and put in processor. Add the flour, salt, eggs and butter, and whizz.
First add 1/2 cup milk, then more, until you have a thin pancake batter consistency.
(The amount of milk might depend on how dry the beet was and the size of the eggs. If using smaller eggs you might need more than 1 cup milk].
Whizz in blender until very smooth. You'll have just under 3 cups liquid.
Pour into a jug or bowl, cover, and leave in fridge for at least 1 hour.
FILLING: Scrape the cream cheese into a bowl, and add all the flavourings except the milk.
Normally you will find the mixture too stiff to use as a filling, so add milk little by little, until you have a satisfactory consistency for a filling: easy to scoop out but not runny.
Cover and refrigerate until needed.
CREPES: Use a small crepe pan. The smallest I have is 6"/15cm in diameter.
Heat over medium heat. If not non-stick, keep butter handy and grease pan with butter.
If the batter has thickened on standing, add a tiny bit more milk.
Use 2 - 3 tablespoons batter per crepe: you want to aim for thin crepes. Swirl the batter to the edges of the pan so the crepes are of even thickness.
Watch -- and when the last raw swirl of batter on top starts to firm, turn crepe. Give it about 10 seconds on the other side, then slide out on to a plate.
Stack them on this plate as you continue.
You should get about 12 crepes if your pan diameter is 6"/15cm.
The fillimg is enough for six of these crepes. If you wish to use all the crepes, double the filling ingredients.
Use the filling sparingly as it is rich. Fold crepe over. Decorate with a sprig of spring onion and some parsley or salad leaves. A tiny bit of julienned carrots will also look good, or a few thinly sliced lemon rind strips.
Serve warm or at room temperature.
Leftover crepes can be covered and frozen.
*In this case cream cheese really is a better bet than a low-fat cottage cheese, as it makes a big difference to the taste.
If you wish to use a FLAVOURED cream cheese, that is fine. (I used the green onion flavoured one]. One heaped tablespoon filling should be enough per crepe.
PLEASE NOTE that although the Zaar method would not allow me to include it in the ingredients, you could also use finely chopped chives of garlic chives in place of spring onions.
Low-Carb Creamy Coleslaw


Ingredients:
light mayonnaise, vinegar, Splenda sugar substitute, red pepper flakes

Directions:
Mix first six ingredients in a medium sized bowl until blended., Stir in the bag of coleslaw blend., Refrigerate for 30 min to 1 hour before serving.
Delicious Ice Cream Sandwich Cake Dessert


Ingredients:
ice cream sandwiches, Cool Whip

Directions:
"make a single layer of ice cream sandwiches.  Follow with half the cool whip.  sprinkle half the chocolate syrup and 3 crumbled reeses cups.  Repeat with the other half of ice cream sandwiches, cool whip, syrup and remaining reeses cups.  Sprinkle 1 c of m&ms.  Cover and freeze at least 3 hours."
Lemon-Filled Cupcakes
Category: desserts
By Carlie O'Neal

My family requests that I make these cupcakes every time I come home. For all lemon lovers!

Ingredients:
1 (18.25 ounce) package lemon cake mix
1 cup water
⅓ cup vegetable oil
3  eggs
¼ cup vegetable shortening
¼ cup butter
¼ cup fresh lemon juice, or to taste
2 cups confectioners' sugar
4 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
3 tablespoons orange juice
1 tablespoon grated lemon zest, or as needed  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat lemon cake mix, water, vegetable oil, and eggs in a large bowl for 2 minutes. Spoon batter into the prepared muffin cups, filling them about 2/3 full. Bake cupcakes in the preheated oven until very lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 18 to 22 minutes. Cool cupcakes thoroughly. Cut vegetable shortening and 1/4 cup butter together in a bowl with a pastry cutter until well mixed. Beat lemon juice into shortening mixture until creamy. Stir 2 cups confectioners' sugar into shortening mixture, about 1/2 cup at a time, until the filling is smooth. Set filling aside. Place white chocolate into a microwave-safe bowl; heat in microwave on High for 15 seconds and stir chocolate. Continue heating in 15-second intervals, stirring between heating until white chocolate is melted and smooth. For frosting, beat cream cheese and 1/2 cup butter together in a bowl until smooth and creamy. Stir in melted white chocolate and vanilla extract. Gradually beat in 4 cups confectioners' sugar, alternating with drizzles of orange juice, to make a smooth and creamy frosting. Cut holes through the top of each cupcake. Holes should be deep enough to put filling inside. Spoon lemon filling into the holes. Pipe the cream cheese frosting on top of cupcakes; sprinkle with lemon zest.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 20 mins
Yields: 2 dozen cupcakes

Calories: 379.4
Fat: 19 g
Saturated fat: 8.8 g
Carbohydrates: 50.4 g
Sugars: 43 g
Dietary fiber: 0.2 g
Protein: 3.2 g
Cholesterol: 55.3 mg
Sodium: 237.1 mg
Quinoa and Beluga Lentil Salad


Ingredients:
quinoa, sea salt, vegetable broth, lentils, carrot, celery, parsley, olive oil, red wine vinegar, garlic cloves, sea salt, Dijon mustard, avocado, cherry tomatoes, cilantro, radishes, fennel bulb, lemon, extra virgin olive oil

Directions:
Make dijon vinaigrette:  Place 3/4 cup extra-virgin olive oil, 1/3 cup red wine vinegar, 2 cloves garlic, 1/4 teaspoon sea salt and 1 tablespoon Dijon mustard in a jar and cover tightly; shake well and set aside until ready to use.
Rinse quinoa in cold water.  Place in a heavy-bottom saucepot and add 1/2 teaspoons salt and the broth.  Bring to a simmer over low heat, cover and cook until broth has been absorbed, about 15 minutes.  Qinoa should be fluffy and plump.
Place lentils, 3 cups water, 1/2 teaspoon salt and vegetable bouquet garni (made by tying the carrot, celery and parsley together with twine] in a medium saucepot.  Bring to a simmer, uncovered, until lentils are tender and water has been absorbed.  Cool.
Place quinoa and lentils in a bowl and dress with Dijon vinaigrette.  Season with salt and pepper, to taste, then transfer to a serving platter.
Combine all remaining vegetables and herbs in a mixing bowl, dress with lemon juice, oil, salt and pepper, to taste, and fennel pollen (if desired].  Serve immediately.
Warm Spinach, Fig, and Prosciutto Salad with Honey Balsamic Vina


Ingredients:
fresh spinach, olive oil, shallots, garlic, red onion, prosciutto, honey, extra virgin olive oil, fresh figs, kosher salt, white pepper

Directions:
Clean and rinse the spinach leaves and keep them in the fridge until ready to use.
In a medium saute pan over medium high heat, add the olive oil, shallots and garlic.
Cook, stirring, 45 seconds.
Add the red onion and cook, stirring, one minute longer.
Add the proscuitto and toss just until hot.
Add the honey, bring to a boil, reduce heat and simmer for 2 minutes.
Add the chicken stock and vinegar to the pan to deglaze, scraping up any flavorful bits stuck to the bottom of the pan.
Bring to a boil, reduce the heat and simmer until the luquids are reduced by one quarter, about 5 minutes.
Remove the pan from the heat, drizzle in the extra virgin olive oil, add the sliced figs and salt and pepper to taste, and stir.
Distribute the spinache leaves among the serving places.
Spoon some of the warm ham and fig vinaigrette over each serving.
Coconut Loaf


Ingredients:
self raising flour, caster sugar, milk

Directions:
Mix dry ingredients in a bowl., Add milk., Stir till combined., Pour into a greased loaf pan., bake for 30 minutes at 180 degrees celsius., Enjoy!
Southwest Grilled Salmon With Cilantro Lime Butter


Ingredients:
salmon fillets, olive oil, butter, fresh cilantro, limes, chili powder, cumin, salt, pepper

Directions:
For Salmon: Whisk together olive oil, cumin, chili powder and several chopped cilantro leaves, salt and pepper to taste.
Coat flesh side of fish heavily with oil mixture and allow to marinate in refrigerator for 2 hours.
Grill well marinated fish on high- skin side down- until just after fat begins to seep from salmon flesh.
Fish should be cooked through, but still very moist.
Before serving mix melted butter with juice from both limes and crushed and chopped cilantro leaves.
Pour over salmon and serve immediately.
This dish goes well with oven roasted asparagus or a tossed salad.
Cocktail Team


Ingredients:
Absolut kurant vodka, lemon juice

Directions:
Fill a rocks glass to the rim with ice cubes., Pour absolut kurant, lemon juice and simple syrup over the ice.
Ziti With Fresh Broccoli Sauce


Ingredients:
garlic cloves, olive oil, broccoli, ziti pasta

Directions:
Place garlic in heavy skillet; pour in enough oil to cover garlic.
Cook over med heat until garlic begins to brown.
Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender.
Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency.
Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.
Bea's Caesar Mashed Potatoes


Ingredients:
potatoes, cream cheese, bacon bits, parsley

Directions:
Cook potatoes in water until tender., Drain potatoes., Mash potatoes., Mix potatoes with remaining ingredients., Serve.
Double Cheese and Macaroni


Ingredients:
elbow macaroni, butter, flour, milk, sharp cheddar cheese, monterey jack cheese, salt, pepper

Directions:
Cook macaroni until almost done., Preheat oven to 350., Melt butter in pan and add flour., Cook for a few minutes., Gradually add milk and cook on med., heat for about 10 minutes., Stir occasionally to prevent any sticking., The end result will be slightly thicker than milk., Add salt, pepper, and cheeses., Add macaroni., Pour into baking dish and bake for 20 minutes., I then broil mine for about 3 minutes more., Let sit about 5 minutes before serving.
Sour Cream Chicken Paprika
Category: meat-and-poultry
By DEME

My father would make this when I was a child. When I make it now, it reminds me of home. It is a milk, rich and creamy recipe. My family's all time favorite! A one-skillet dish. Serve over hot cooked egg noodles or rice, if desired.

Ingredients:
4  breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves
1 ½ tablespoons vegetable oil
1 cup chopped onion
1 ½ tablespoons butter
2 tablespoons paprika
½ teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream

Directions:
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 363.4
Fat: 23.3 g
Saturated fat: 11.3 g
Carbohydrates: 8.6 g
Sugars: 2.1 g
Dietary fiber: 2 g
Protein: 30.1 g
Cholesterol: 104.9 mg
Sodium: 430.9 mg
Butternut Macaroni and Cheese (With Squash)


Ingredients:
olive oil, butter, onion, garlic cloves, dried sage, flour, milk, nutmeg, cayenne pepper, cheese, parmesan cheese, ricotta cheese, pasta

Directions:
preheat oven to 425.
combine squash, olive oil and salt and pepper.
roast squash for about 40 minutes until it's tender and getting lightly browned.
reduce oven temp to 350.
meanwhile, heat butter in a large skillet and saute onion, garlic and sage about 5 minutes.
stir in flour 2 minutes.
add milk and bring to a boil, whisking until thick.
stir in cheeses, cayenne, nutmeg, salt and pepper to taste.
add squash, smashing with a whisk until desired consistency.
cook pasta al dente, combine with sauce and pour into a greased casserole. Top with bread crumbs and bake 30-40 minutes.