xiaoxl/recipe_data huggingface dataset:
Anise Biscotti
Category: desserts
By Laria Tabul

Delicious, with a hint of licorice flavor.  You can store these in an airtight container for over a month.

Ingredients:
2 cups white sugar
1 cup butter, softened
4  eggs
4 ½ cups all-purpose flour
4 teaspoons baking powder
¾ teaspoon salt
⅓ cup brandy
1 ½ teaspoons anise extract
1 teaspoon vanilla extract
1 cup almonds
2 tablespoons anise seed

Directions:
Preheat oven to 350 degrees F.  Line 2 cookie sheets with parchment paper or foil. In large mixing bowl, beat sugar and butter until light and fluffy.  Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet.  Smooth dough into logs with moistened fingertips. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife.  Place slices on cookie sheets. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 5 dozen

Calories: 110.7
Fat: 4.7 g
Saturated fat: 2.2 g
Carbohydrates: 14.5 g
Sugars: 6.8 g
Dietary fiber: 0.6 g
Protein: 2 g
Cholesterol: 20.5 mg
Sodium: 88.3 mg
Mini Cheese Balls


Ingredients:
cream cheese, green onions, garlic powder, bacon, mozzarella cheese, pecans

Directions:
Mix cream cheese, green onion, Italian seasoning and garlic powder until well blended. Stir in bacon and mozzarella cheese.
Scoop cheese mixture up using a level teaspoon and shape into 54 balls. Roll in chopped nuts and place on a cookie sheet.
Cover with plastic wrap and refrigerate at least 2 hours.
Pull out and place on serving tray with assorted crackers.
For a different flavor combo, omit the Italian seasoning and try shredded sharp cheddar and 3 Tbs. drained pimentos in place of the mozzarella and bacon.
Baconfredo


Ingredients:
bacon, yellow onion, butter, heavy cream, parmesan cheese, cayenne pepper, sea salt, pasta

Directions:
Fry the chopped bacon over medium high heat until for 3 minutes.
Add onion and salt and cook until the onion is translucent.
Add butter and melt.
Add the heavy cream and cayenne, and stir.
Heat until steam is rising, then add cheese and stir till the parmesan begins to melt.
Toss with hot noodles immediately until cheese is melted, and serve!
Plum Pie


Ingredients:
plums, sugar, flour, nutmeg

Directions:
Preheat oven to 400 degrees.
Mix plums, sugar, flour and nutmeg and pour into pie crust.
You can leave it open or top with another crust or make a lattice top, we have tried it every way, just depends what you like.
Bake at 400 for 10 minutes, reduce heat to 350 and bake for 30 - 35 minutes more.
Tomato Beef Vegetable With Swiss Chard Soup


Ingredients:
onion, carrots, celery, chickpeas, chicken bouillon, water, crushed tomatoes, swiss chard, butter, olive oil, ground beef, garlic clove

Directions:
1. In a large skillet with olive oil and butter,fry onion, celery, and carrots until softened, add garlic and tomato paste until garlic becomes fragrant.
2. Add salt and pepper to taste and Italian seasoning.
3. Add can of tomatoes and their juices.
4. Add 8 cups of bouillon and 4 cups of water into a separate pot on med heat, then add all skillet to the pot.
5. Add cooked ground beef and swiss chard to pot and bring to a boil and simmer for 20 minutes, add cooked macaroni and chick peas, continue heating for 5 minutes and serve.
Batter Buns
Category: bread
By Cindy Carnes

My little sister is into using our family cookbook.  She surprises me all the time with her expertise at using yeast.

Ingredients:
2 (.25 ounce) packages active dry yeast
1 ½ cups warm water (110 degrees F/45 degrees C)
½ cup shortening, melted and cooled slightly
½ cup white sugar
2 teaspoons salt
4 ½ cups all-purpose flour
2 tablespoons butter, melted

Directions:
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in shortening, sugar, salt and 2 cups flour; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Scrape sides of bowl, cover and let rise until doubled in size, about 1 hour. Grease 12 muffin cups. Spoon in batter until cups are half full.  Let rise in warm place until batter reaches top of the cup, about 20 to 30 minutes. Preheat oven to 425 degrees F (220 degrees C). Bake in preheated oven for 10 to 15 minutes. Remove from pans and brush tops with melted butter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 1 hr 55 mins
Yields: 1 dozen

Calories: 298.8
Fat: 11 g
Saturated fat: 3.4 g
Carbohydrates: 44.5 g
Sugars: 8.5 g
Dietary fiber: 1.5 g
Protein: 5.3 g
Cholesterol: 5.1 mg
Sodium: 402.7 mg
Cranberry Pear Clafouti


Ingredients:
eggs, sugar, flour, half-and-half, butter, pears, cranberries, sugar, cinnamon

Directions:
Preheat oven to 375.  Butter a 9 inch glass pie plate.
In a medium bowl, whisk together eggs and sugar till lightly colored.
Whisk in the flour and half and half. Stir in the melted butter.
Pour the mixture into the prepared pie plate.
Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine] and surround with cranberries.
If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well].
Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
Cool slightly and serve.
(The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily].
Easy Awesome Guacamole


Ingredients:
avocados, salsa, sour cream, mayonnaise, onion powder, pepper, salt, garlic, lemon juice, fresh chives, green onion

Directions:
Cut avocados in half and take out the seed,scoop out meat with a spoon and place in bowl.
Mash the avocado with a fork (make it lumpy or smooth, whichever you like].
Add the salsa, mayonnaise, sour cream, salt, pepper, garlic and onion powder. Mix together well.
Add lemon juice (not too much], Mix and serve.
Garnish with fresh chives.
Caribbean Pineapple


Ingredients:
"Malibu rum"

Directions:
"Stir and serve over ice. The drink is pretty garnished with a fresh pineapple wedge and maraschino cherry."
Green Bean Quiche


Ingredients:
water, onion, butter, margarine, fresh mushrooms, green pepper, mayonnaise, sour cream, salt, eggs, tomatoes, sharp cheddar cheese

Directions:
Place beans in a saucepan and cover with water; bring to a boil.
Reduce heat.
Cover and simmer for 6-8 minutes or until crisp tender.
Sauté onions in butter, add mushrooms and green pepper; sauté until tender.
In a large bowl, combine the mayonnaise, sour cream and salt; stir in the beans, mushroom mixture and cracker crumbs.
Gradually stir in eggs.
Pour into a greased deep-dish 9-inch pie plate.
Sprinkle with tomato and cheese.
Bake at 350°F for 25-30 minutes or until a knife, inserted in the center comes out clean.
Yield-6 servings.
Oven-Roasted Chicken Thighs
Category: uncategorized
By Aroma and Essence

Try my oven-grilled chicken thighs and you will fall in love! Sprinkle with fresh finely chopped parsley and serve with a warm potato salad, or fries, or both.

Ingredients:
¼ cup dark soy sauce
¼ cup Thai sweet chili sauce
1 teaspoon ground paprika
1 teaspoon dried parsley
½ teaspoon ground black pepper, or to taste
8 (5 ounce) boneless, skinless chicken thighs

Directions:
Whisk soy sauce, chili sauce, paprika, parsley, and pepper together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for up to 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place a wire rack on the tray. Remove chicken thighs from the marinade and shake off excess; transfer to the prepared rack. Discard the remaining marinade. Bake in the preheated oven for 15 minutes. Turn and continue to bake until no longer pink in the centers and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 8 chicken thighs

Calories: 199.5
Fat: 9.9 g
Saturated fat: 2.8 g
Carbohydrates: 1.6 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 24.2 g
Cholesterol: 86.5 mg
Sodium: 849 mg
Banana Bread Latte


Ingredients:
"milk"

Directions:
Combine in a warm mug and stir., Top with whipped cream., Dust with cinnamon and sprinkle with chopped walnuts.
Baked Beef Salami Appetizer


Ingredients:
"Dijon mustard"

Directions:
Slice salami in a diagonal pattern, about 1/8 to 1/4 inch thick, but not all the way through. First one way, then the other to make a "Chanel-esque" pattern.
Leave it intact enough at the bottom so it will hold together.
Place salami and dijon mustard all in a large ziplock bag.
Rub the salami through the bag so the mustard covers the entire salami.
Let salami sit in mustard overnight or at least all day in a ziplock bag in refrigerator.
Bake at 350 for 30 - 40 minutes and then place under broiler for a few minutes to toast the top of the salami.
Cut up salami and use toothpicks to serve.
Use extra marinade as a dipping sauce.
Charred Bourbon-Apple Pork Chops


Ingredients:
rosemary, thyme, mustard seeds, mustard seeds, dried cherries, thyme, shallot, apple cider vinegar, Bourbon, vanilla bean

Directions:
Pork Chop:
Combine all ingredients in a vacuum seeled bag and sous vide at 62C for 1 hour.
Peach Mostarda:
In a sauce pan toast seeds over medium heat. Add all other ingredients and simmer until fruit is tender, about 10 minutes. Using either immersion blender or vitamix, blend everything, check seasoning and pass through chinoise. Chill and store.
Peaches:
Combine all ingredients in a vacuum bag and seal. Let sit for one day.
Remove peaches from bag, reserving liquid and vanilla bean.
Lightly oil peaches and char pit side on flat top.
shrimp & scallop ziti


Ingredients:
ziti pasta, hot water, fat free cream cheese, olive oil, salt, shrimp, bay scallops, garlic, fresh parsley, provolone cheese

Directions:
preheat oven to 400 combine hot water, cream cheese and red peppers in a processor and process until smooth.
heat oil in a large skillet.
add shrimp, scallops, garlic and salt and cook 2 minutes until almost done.
add pepper mixture to pan and cook 2 minutes to combine.
spray an 8" baking pan with cooking spray and pour in shrimp mixture.
sprinkle with grated provolone.
bake 20 minutes until cheese is melted, remove.
heat broiler to hi, add dish and broil 2 minutes to brown.
let it stand 10 minutes, serve.
Light Breakfast Empanadas


Ingredients:
cornflour, water, low-fat cheddar cheese, light butter

Directions:
Boil corn, then cut kernels off.
Puree corn with water in food processor.
Combine pureed corn and cornflour until blended. Roll into a ball and wrap in wax paper. Allow to rest at room temperature for at least 15 minutes.
Heat nonstick pan to medium temperature.
Scramble egg whites, cut prepared sausage links into small pieces, and set aside to cool slightly. NOTE: hot insides in an empanada could cause the crust to break apart.
Cut dough into 4 equal pieces, and roll each into a ball.
If not using a tortilla press, use a rolling pin to roll each ball into a tortilla shape and thickness. Apply additional cornflour as needed to prevent sticking.
If using a tortilla press, flatten one ball by hand while trying to retain a disc shape. Place between two sheets of wax paper in the tortilla press with a generous dusting of cornflour to prevent sticking. Press together just long enough to lock the handle. NOTE: don't lean on the tortilla press or hold it excessively long, or the tortilla could break up.
If using a tortilla press, peel off one sheet of wax paper, but keep the other one on.
Wet the perimeter of the tortilla with water.
Fill 1/2 of the tortilla with 1/4 of the egg, sausage, and cheese. Fold the tortilla half over and peel off the wax paper.
Pinch the edges together. Press along the fold with a fork if desired.
Cook empanada in a pan with light butter, turning when browned. Repeat for remaining dough.
Serve with salsa and guacamole if desired.
Ice Cream Pudding Pie


Ingredients:
1% low-fat milk, ice cream, instant vanilla flavor pudding and pie filling, graham cracker crust

Directions:
Combine well in a bowl, the milk and the softened ice cream --.
Add the pudding and pie filling and beat on low with electric mixer for 1 minute --.
Pour into the crust and freeze 3 hours to set; it's as simple as that!
Fruit & Carrot Salad


Ingredients:
carrots, fresh pineapple, navel orange, tart apple, raisins, valencia oranges, extra virgin olive oil, Dijon mustard

Directions:
Peel and grate the carrots.
Chop the pineapple, peel and section the orange and cut the segments in half, and core and chop the apple.
Mix the carrots, prepared fruits and raisins in a medium sized bowl.
Squeeze the oranges, and mix the juice with the olive oil, mustard and salt and pepper to taste.
Toss the dressing with the salad.
Serve chilled.
Dreamy Chocolate Cake With Frosting


Ingredients:
chocolate instant pudding, sour cream, milk, eggs, cornstarch, milk, margarine, butter, white sugar, vanilla

Directions:
Beat the cake ingredients by hand, do not use an electric mixer.
Pour into a prepared  9x13 pan.
Bake at 350 for 40 -45 min's. until done.
Meanwhile, in a deep glass mixing bowl, whisk the cornstarch into the cold milk.
Bring to a boil on med high heat in the microwave whisking often.
Cook until thick, then set aside to cool.
((It is important that the gel be soft enough to spoon out, but firm enough that it can't be poured. If you overcook it, whisk a little warm milk into it until smooth.]].
Beat the margarine, butter, sugar and vanilla until smooth.
Add the cooled gel mixture and beat until set.
Frost the cooled cake, garnish with almonds and drizzled chocolate if desired.
Baked Brie With Amaretto


Ingredients:
brown sugar, Amaretto

Directions:
In a small bowl, mix together brown sugar, amaretto, and almonds.
Place brie on a microwave safe plate.
Pour amaretto mixture over brie.
Microwave on high for 30 second intervals until cheese is soft.  (You probably need about 60 secs.]  Be careful not to microwave too long!
Enjoy with bread, crackers, or apples.
Pork and Squid Chinese Dumpling Filling


Ingredients:
salt, ground pork, ginger, water, salt, pepper

Directions:
Chop up the chives or cut to 1/8-1/4 inch pieces, mix in salt and set aside.
Clean and chop the squid up or coarsely grind it in a food processor. Do not let it  become all pasty because we want to see small pieces of squid in your dumplings. ( ---- If you buy a whole squid, you have to remove the bone, mouth, eyes and the ink sack if you don't want the color.].
Blend well into the squid one by one the pork, all seasonings, and the chives, until everything sticks together like a big sticky ball.
Use one teaspoon of this filling for each dumpling or wonton wrapper.
Favorite Turkey Burgers


Ingredients:
ground turkey, chili sauce, shallot, fresh cilantro, ground cumin, salt, pepper, lettuce, tomatoes, pickle

Directions:
Mix ground turkey withchili sauce, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt and pepper together in a large bowl. Form into 4 patties.
Heat remaining 1 tablespoon oil in large skillet.
Add burgers and cook until brown (3-5 minutes per side] and cooked through.
Arrange roll bottoms with lettuce and burgers topping with desired garnishes/condiments (depending on taste].
Bacon-Wrapped Mini Meatloaf


Ingredients:
carrot, onion, garlic clove, lean ground turkey, egg, fresh parsley, chili sauce, smoked bacon

Directions:
In a large non-stick skillet, heat oil over medium-high heat.  Cook carrots and onion until tender and golden about 5 minutes.  Stir in garlic and cook 1 minute. Set aside to cool.
In a bowl, use your hands to combine the turkey, egg, parsley, breadcrumbs, chili sauce and the cooled onion mixture until just blended.  Do not overwork or the mixture will become tough when cooked.  Divide into 4 equal portions and shape into  thick patty, about 3-inches across.  Wrap a slice of bacon around the edge of the each patty.  To freeze, wrap individual patties in plastic wrap and store in a resealable plastic freezer bag.
.
Remove plastic wrap from frozen patties and place them on a grease rimmed baking sheet and bake in a preheated 375F oven until cooked through and patties reach an internal temperature of 165F, 40-45 minutes.  If baking from fresh, cook 35-40 minutes.  Serve with baked sweet potatoes and broccolini, if desired.
Applebee's Low -Fat Asian Chicken Salad


Ingredients:
chicken breast fillets, romaine lettuce, iceberg lettuce, red cabbage, green cabbage, carrots, green onion, water, sugar, white vinegar, soy sauce, salt, garlic powder, ground black pepper, paprika

Directions:
Combine teriyaki marinade and chicken breasts in a medium bowl or plastic bag. Marinate chicken for 3-4 hours.
Prepare dressing by combining all ingredients in a small saucepan over medium heat.
Bring mixture to a boil while stirring often with a whisk.
Remove pan from heat to cool. When it has cooled, pour into a covered container and chill.
When chicken breasts have marinated, preheat grill or skillet to high heat. Cook for 3-4 minutes per side or until done.
Combine lettuces,cabbages , and 1 cup carrots; toss with dressing in a large bowl.
Divide salad among four plates. Sprinkle green onions and chow mein noodles over each salad.
When breasts are done, slice each one widthwise into one inch strips, then cut again into small pieces.
Top salad with chicken and add rest of carrots to the center of each salad.
Classic Deviled Eggs
Category: appetizers-and-snacks
By Kristina

An easy recipe for a flavorful addition to your appetizer assortment! This appetizer tastes best when served fresh and cold. Keep in a cool place until serving.

Ingredients:
6 large eggs
1 cup mayonnaise
¼ cup finely chopped celery
¼ cup finely chopped red onion
1 tablespoon Dijon mustard
1 teaspoon garlic powder
½ teaspoon white vinegar
1 pinch paprika, or to taste

Directions:
Place eggs in a saucepan and add enough cold water to cover; boil eggs for 10 minutes. Drain. Let eggs cool in the refrigerator for 15 minutes. Mix mayonnaise, celery, onion, mustard, garlic powder, and vinegar in a bowl. Peel eggs and slice in half vertically; remove egg yolks and add to mayonnaise mixture. Mash yolks into mayonnaise mixture, then stir until thick and creamy. Transfer yolk mixture to a resealable plastic bag. Snip a corner from the bag with scissors and pipe yolk mixture into the egg whites. Sprinkle paprika over eggs. Chill in the refrigerator for 20 minutes before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 12 servings

Calories: 171.5
Fat: 17.1 g
Saturated fat: 3 g
Carbohydrates: 1.6 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 3.4 g
Cholesterol: 100 mg
Sodium: 172.6 mg
Pork Chop Suey
Category: world-cuisine
By beulahmae

This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.

Ingredients:
1 pound pork tenderloin
¼ cup all-purpose flour
2 tablespoons vegetable oil, divided
2 cups thinly sliced bok choy
1 cup chopped celery
1 cup red bell pepper, cut into 1/4 inch strips
1 cup sliced mushrooms
1 (8 ounce) can water chestnuts, sliced
2 cloves garlic, minced
¼ cup chicken broth
¼ cup soy sauce
1 tablespoon cornstarch
1 tablespoon dry sherry
½ teaspoon ground ginger

Directions:
Trim fat from pork, cut into 1 inch pieces. Combine flour and pork in a resealable bag, seal and shake well. Heat 1 tablespoon oil in a large skillet over medium high heat.  Add pork, cook 3 minutes or until browned. Remove from pan and keep warm. Heat remaining tablespoon oil in pan.  Add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. In a bowl combine chicken broth, soy sauce, cornstarch, sherry and ginger. Stir well with a whisk. Combine pork and broth mixture in skillet, cook 1 minute or until thick.

Prep time: 45 mins
Cook time: 6 mins
Total time: 51 mins
Yields: 6 servings

Calories: 194.4
Fat: 8.4 g
Saturated fat: 2.1 g
Carbohydrates: 13.6 g
Sugars: 2.3 g
Dietary fiber: 2.1 g
Protein: 15.9 g
Cholesterol: 42.2 mg
Sodium: 711.6 mg
Sweet Potato Breakfast Casserole
Category: breakfast-and-brunch
By Zafah7

This is a lighter twist on a delicious breakfast casserole for the carb-conscious and the vegetarians! Serve immediately or refrigerate overnight and serve the next day!

Ingredients:
1 (8 ounce) package vegetarian sausage links (such as Morningstar Farms®)
½ cup water, or more as needed
4 cups shredded sweet potatoes
¼ cup butter, melted
1 ½ (8 ounce) packages shredded, reduced-fat mild Cheddar-mozzarella cheese blend
½ cup finely chopped onion
1 cup finely sliced fresh spinach leaves
1 (16 ounce) container low-fat small curd cottage cheese
8 jumbo eggs

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Place sausage in a large skillet and pour in about 1/4 inch of water; cook sausage over medium heat until water evaporates and sausages are evenly browned, 10 to 15 minutes. Crumble cooked sausages into a bowl. Mix sweet potatoes and butter together in a bowl; evenly spread into the bottom of the prepared 9x13-inch dish. Stir Cheddar-mozzarella cheese blend, onion, spinach, cottage cheese, eggs, and crumbled sausage together in a large bowl; spoon over sweet potato layer. Bake casserole in the preheated oven until a toothpick inserted in the center comes out clean and eggs are set, about 1 hour. Cool 5 minutes before serving.

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

Calories: 268.2
Fat: 14.3 g
Saturated fat: 6 g
Carbohydrates: 13.8 g
Sugars: 2.8 g
Dietary fiber: 2.1 g
Protein: 21.9 g
Cholesterol: 180.3 mg
Sodium: 607 mg
Simple Pasta Bolognese


Ingredients:
lean ground beef, yellow onion, carrot, celery, garlic, tomato paste, crushed tomatoes, basil leaves, water, fish sauce, parsley flakes

Directions:
In a large saucepan over medium-high heat, cook ground beef until no longer pink, crumbling with a spoon. Remove beef from pan with a slotted spoon and set aside.
Add onion, carrot and celery. Cook until soft, about 5 minutes. Add garlic and cook for an additional 30 seconds.
Return beef to pan. Add tomato paste and stir well. Add crushed tomatoes, basil, milk and water. Bring mixture to a boil. Reduce heat to medium low, cover and simmer sauce for 30 minutes, stirring occasionally.
Add fish sauce, parsley, salt and pepper. Stir well. Simmer for another 5 minutes.
Serve over cooked pasta with freshly grated parmesan.
Explore more recipes at flavour.ca.
Lava Flow (Non-Alcoholic)


Ingredients:
coconut cream, banana, strawberry

Directions:
Combine all ingredients except the strawberries in blender with 1 cup of ice and blend until smooth.
Put strawberries at the bottom of a parfait glass, then quickly pour in blended mixture for a starburst effect.