xiaoxl/recipe_data huggingface dataset:
Savoury Cheese and Leek Pudding


Ingredients:
butter, leek, cheddar cheese, medium cheddar, eggs, milk, grainy mustard, walnut halves, cheddar cheese

Directions:
Spread each slice of bread on one side with the softened butter.  Spread half the slices with some grainy mustard.  Make sandwiches with the sliced leek and grated cheese, using one slice each of plain buttered bread and one slice of bread that has been spread with the mustard.  Press firmly together, then cut each sandwich into four triangles.
Lightly butter a 2 litre shallow oven proof dish.  Arrange each  piece of sandwich in the prepared dish, points standing up.
Beat together the eggs, remaining mustard, seasoning and milk. Pour carefully over the sandwiches and then leave to stand for 30 minutes.
Preheat the oven to 160*C/325*F.  Scatter the remaining cheese over top and then sprinkle with the chopped walnuts.  Bake for 45 minutes to an hour, or until set with a crisp topping.  If desired sprinkle with some chopped spring onion to serve.
Creamy Strawberry Crepes
Category: breakfast-and-brunch
By meliss

This recipe has been a family favorite for over 30 years! These crepes are delicious and very rich!  Be sure you have at least 1 hour to prepare, they are worth every minute!

Ingredients:
3  eggs
½ cup milk
½ cup water
3 tablespoons butter, melted
¾ cup all-purpose flour
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 ¼ cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries

Directions:
Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 12 filled crepes

Calories: 557.2
Fat: 36.8 g
Saturated fat: 22.1 g
Carbohydrates: 49.4 g
Sugars: 32 g
Dietary fiber: 2.5 g
Protein: 9.8 g
Cholesterol: 205.3 mg
Sodium: 405.9 mg
Gluten-Free Waffles


Ingredients:
eggs, flour, xanthan gum, gluten free baking powder, milk, soymilk, caster sugar, olive oil

Directions:
Separate the eggs and beat the egg whites until stiff; set aside.
Combine the flour and baking powder and then sift it into the milk.
Add the sugar and oil to the flour mix. Whisk well to a smooth batter. Stir in the egg whites and continue to whisk until the batter is smooth.
Preheat waffle iron. Lightly oil or use a spray oil. Cook each waffle 3-5 minutes until done.
Spicy Peach Chutney
Category: side-dish
By Shana

This chutney closely resembles imported Indian chutneys and is good with all curry dishes.  It is also great with cream cheese and crackers.

Ingredients:
4 pounds sliced peeled peaches
1 cup raisins
2 cloves garlic, minced
½ cup chopped onion
5 ounces chopped preserved ginger
1 ½ tablespoons chili powder
1 tablespoon mustard seed
1 teaspoon curry powder
4 cups packed brown sugar
4 cups apple cider vinegar
¼ cup pickling spice

Directions:
In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot. Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom. Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering  water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.

Prep time: 8 hrs
Cook time: 2 hrs
Total time: 10 hrs
Yields: 6 - 1/2 pints

Calories: 51.3
Fat: 0.1 g
Carbohydrates: 12.6 g
Sugars: 10.9 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 5.1 mg
Semolina Nuggets


Ingredients:
semolina flour, egg, salt, onion, green chilies

Directions:
Beat the egg in a bowl. Add salt to it.
Mix the semolina with it. You can adjust the thickness of the mixture as you prefer by adding more/less semolina.
Chop the onion and green chilies and add them to the mixture. Mix well.
Make small balls with hand and deep fry the nuggets until golden yellow.
You can also add vegetables (tomatoes/carrots/green peas] to it. One egg will make 8-10 nuggets depending on the size of them. You can add more eggs and semolina to increase the amount of nuggets.
Warm Chicken Breast and Rice Salad


Ingredients:
olive oil, boneless skinless chicken breast, green pepper, zucchini, garlic clove, soy sauce, cooked rice, pimentos, parsley, wine vinegar, lemon juice

Directions:
Heat 1 T olive oil in frying pan over high heat, add chicken and cook 3 minutes., Add green pepper, zucchini and garlic, mix well., Continue cooking for 4 minutes., Add soy sauce and cook an additional minute., Transfer chicken and vegetables to large bowl., Add remaining ingredients and season with lemon juice, salt and pepper., Mix and marinate 15 minutes before serving.
Cheese Sauce
Category: side-dish
By D. Hamilton

This is a very easy cheese sauce that gets my family to eat their vegetables.  If you've always wondered how to make melted cheese pourable, this is the recipe you've been looking for.  Longhorn cheese is melted and combined with milk, cornstarch, spices and yellow food coloring for a sauce you can serve with most anything.

Ingredients:
2 ½ cups milk, divided
2 tablespoons cornstarch
2 cups shredded Colby longhorn cheese
½ teaspoon garlic salt
⅛ teaspoon ground red pepper
4 drops yellow food coloring

Directions:
In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside. In a medium saucepan over low heat, combine cheese with 2 cups milk and melt.  Stir in garlic salt, red pepper and food coloring.  To the melted cheese add the cornstarch mixture and stir well.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 to 6 servings

Calories: 251.7
Fat: 16.9 g
Saturated fat: 10.7 g
Carbohydrates: 9.9 g
Sugars: 5.9 g
Protein: 14.8 g
Cholesterol: 52.7 mg
Sodium: 504.5 mg
Cappuccino Chip Cookies


Ingredients:
all-purpose flour, baking powder, salt, ground cinnamon, unsalted butter, brown sugar, granulated sugar, egg, instant espresso powder, vanilla extract, walnuts

Directions:
In a medium bowl stir together flour, baking powder, salt and cinnamon.
In a large bowl cream together butter and sugars until combined.
Stir in the egg.
In a small bowl mix espresso powder and vanilla until dissolved.
Stir espresso mixture into butter mixture until combined.
Gradually stir in flour mixture until blended then stir in chocolate chips and nuts.
Cover and refrigerate dough for 1 hour.
Preheat oven to 375.
Grease 2 baking sheets.
Drop dough by heaping tablespoonfuls (each cookie should be about 1 1/2 tablespoons of dough] onto baking sheets.
Leave about 2" between rounds.
Bake for 9-14 minutes, or until cookies are lightly browned on bottoms.
Cool on baking sheet a few minutes then remove to a wire rack and cool completely.
Plum Wine Cobbler Cocktail


Ingredients:
plum wine, plum

Directions:
"Muddle orange slices in cocktail shaker with simple syrup, and ice and plum wine, shake vigorously, strain into tall ice filled Collins glass. Garnish with plum slice."
Grill up Lean Kolbassa for the Tastiest Meal


Ingredients:
extra virgin olive oil, chili pepper, red bell pepper, kielbasa, turkey kielbasa, sausage, green bell pepper, sea salt

Directions:
Cover a large rimmed baking sheet with a sheet of heavy-duty aluminum foil. In a large bowl, toss onion and peppers with oil; season generously with salt and pepper. Mound vegetables in center of prepared baking sheet; top with Kolbassa. Place another large sheet of foil over. Fold and crimp all edges tightly to form a sealed packet.
Preheat oven to 350°F or gas grill to medium-high. Bake or transfer packet to grill and cook until onions and peppers are softened (steam will escape so open the packet carefully to check], about 25 minutes.
If using an oven, turn on broiler. Carefully cut open packet. Broil until sausages are browned and crisp, about 5 minutes. If grilling, remove sausages from packet and grill until browned and crisp, about 5 minutes.
Serve with crusty bread, mustard, and braised sauerkraut alongside. Makes 4 to 6 servings.
Prep time: 15 minutes.
Bake time: 30 minutes.
Make ahead: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
Karithopasta -  Greek Walnut Syrup Cake


Ingredients:
butter, sugar, eggs, cinnamon, ground cloves, baking powder, walnuts, water, sugar, lemon peel, lemon juice, vanilla essence

Directions:
Grease a 22cm by 35 cm pan with butter or margarine. Do not line with baking paper or use non-stick sprays.
Beat butter in a medium bowl until softened and add sugar beating until light and fluffy.
In a separate bowl combine breadcrumbs, spices and baking powder.
Add eggs one at a time to the butter mixture, beating well after each addition and then the liqueur.
Add dry ingredients to butter mixture and beat until combined.
Finally add the walnuts and beat until just combined.
Tip into baking pan and smooth evenly over bottom.
Bake on the bottom rack of the oven at 200c for 30-35 minutes depending on how hot your oven is.
Test cake by inserting skewer and allow to cool until room temperature.
While cake is cooling add ingredients for syrup into a small saucepan, except for vanilla essence.
Boil for 5 minutes at medium heat. Then take off heat and add the vanilla essence if desired.
Pour hot syrup over cooled cake. Start by ladling slowly from one end to another and gently tip remaining syrup over cake trying to be as even as possible.
Allow cake to soak syrup for a few hours. It is best if it soaks overnight.
Cut cake into diamonds to serve with a swirl of whipped sweetened cream (I add a bit of vanilla essence or liqueur to the cream] and flaked chocolate.
Note: It is beat to start with all ingredients at room temperature to avoid butter curdling when eggs are added.
Spinach Stuffed Chicken Breasts


Ingredients:
boneless skinless chicken breast halves, frozen chopped spinach, parmesan cheese, lemon peel, ground black pepper, mushroom

Directions:
Place each chicken breast half between two slices of plastic wrap and pound with meat mallet until 1/4 inch thick.
Preheat oven to 350°F.
Pat spinach dry with paper towels.
Combine spinach, Parmesan, lemon peel and black pepper in a large bowl.
Spray a small nonstick skillet with cooking spray; add mushrooms.
Cook over medium heat 3-4 minutes or until tender, stirring frequently.
Arrange 1 1/2 slices of turkey ham over each chicken breast.
Spread each with 1/4 of spinach mixture.
Top each with 1/4 of mushrooms.
Beginning with longer side, roll chicken tightly; tie with kitchen string or secure with toothpicks.
Place rolls in 9-inch square baking pan, seam side down.
Lightly spray chicken with cooking spray.
Pour grape juice over chicken rolls.
Bake 30 minutes or until chicken is no longer pink.
Remove string or toothpicks; cut rolls int 1/2-inch diagonal slices.
Arrange on plate; pour pan juices over chicken.
A Honey of an Oatmeal Cookies


Ingredients:
all-purpose flour, baking powder, salt, butter, sugar, light brown sugar, eggs, vanilla, honey, quick-cooking oats, dried cranberries, raisins

Directions:
Preheat oven to 375 degrees.
Combine flour, baking soda, and salt then set aside.
In a mixing bowl cream butter, sugars, eggs, vanilla, and honey until well blended.
At low speed, slowly add flour mixture.
Add oats and dried fruit, mix until well incorporated.
Drop dough by rounded tablespoons onto greased or parchment papered cookie sheet 2" apart.
Bake 15 minutes.
Brussels Sprouts W/ Radishes


Ingredients:
Brussels sprout, radishes, broth, butter, water

Directions:
Trim the stem edge of the sprouts.
Trim top and bottom edges of radishes.
Place the radishes and sprouts in a large saucepan,.
Add stock, and enough water to cover, if necessary.
Bring to the boil.
Cook 10 - 14 minutes, or until the sprouts are done and the radishes begin to lose their color.
Drain, return to saucepan.
Add butter.
Gently mix the veggies with the melting butter.
Move to a serving dish, season with salt and pepper, and serve.
Maple Pork Chops


Ingredients:
dried sage, salt, black pepper, maple syrup, orange marmalade, light brown sugar

Directions:
Preheat broiler. Sprinkle both sides of the pork chops with orange juice, sage, salt and pepper.
In a small bowl, combine the maple syrup, marmalade, and brown sugar.
Brush the chops with half of the maple mixture and broil 6 inches from the heat for 3-4 minutes or until lightly browned.
Turn the chops over and brush with the remaining maple mixture.
Broil for 3 more minutes or until just cooked through.
Prosciutto and Rockmelon (Cantaloupe) With Balsamic Glaze


Ingredients:
cantaloupe, prosciutto, extra virgin olive oil, ground black pepper

Directions:
Using a slicer, mandolin or vegetable peeler, slice the peeled rockmelon/cantaloupe into long ribbons and cut each slice of prosciutto into 3 long strips.
Roll up the strips of rockmelon and arrange on plates and then roll up the strips of prociutto and place on the rockmelon.
Drizzle the balsamic glaze and oil on the plates around the melon and sprinkle with pepper to serve.
BALSAMIC GLAZE (reduced balsamic vinegar], if you cannot buy you can make it by putting 80ml (1/3 cup] balsamic vinegar in a small non-stick frypan and bring to a simmere over high heat and then reduce heat to medium-high and simmer for 3-5 minutes or until vinegar reduces and thickens and this will make 1 tablespoon of glaze and if it is too thick, jusst add a little more vinegar.
Quick-Fix Beef Stew


Ingredients:
lean ground beef, celery, diced tomatoes, corn kernels

Directions:
Brown beef in frying pan, drain.
Combine with all other ingredients in slow cooker/crockpot, or cook in large pot on stove.
For slow cooker, cook on Low for 5-7 hours. For stovetop, simmer on low heat for 1-2 hours.
Mcleod Hot Mustard


Ingredients:
dry mustard, cider vinegar, sugar, eggs

Directions:
"In a large heavy-bottomed casserole over medium heat, combine the mustard and vinegar until blended. Add the sugar and eggs and cook, stirring with a wooden spoon, until the mustard thickens to the consistency of ketchup, about 7 minutes. Cool; store in a glass jar with a tight-fitting lid."
Blue Velvet Cocktail


Ingredients:
vanilla ice cream, blue curacao

Directions:
"Blend with ice till smooth. Pour into parfait glasses. Top with whipped cream and drizzle with Blue Curacao. Garnish with a cherry."
Miso Shiitake Breakfast Soup


Ingredients:
boiling water, light miso, tofu, scallion

Directions:
If using dried mushrooms, soak in warm water for 20 minutes then drain.
Slice the mushrooms thinly.
Pour the boiling water into a saucepan, stir in the miso.  Add the mushrooms and simmer for 5 minutes.
Divide the tofu between 4 warmed soup bowls.  Ladle in the broth.  Scatter chopped scallions on top and serve.
Try this with my Chanterelle Croissants (recipe #21676].
Plum-Date Chutney


Ingredients:
plum, dates, sugar, chili powder, ground ginger, raisins, carrots, garlic cloves, salt, vinegar, onion

Directions:
Add together plums, dates, raisins and carrot and place ina saucepan with vinegar and boil gently, until quite soft.
Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
Bottle in sterilised jars and seal well. N.B -- If you prefer mild chutney, use less chili powder.
Herbed Chicken Nuggets
Category: meat-and-poultry
By Amy

These chicken nuggets are tender and delicious! Many friends have asked for the recipe and my husband loves them!

Ingredients:
4  skinless, boneless chicken breasts
2  eggs, beaten
1 tablespoon water
1 teaspoon chopped fresh parsley
½ teaspoon dried thyme
1 pinch crushed red pepper flakes
½ cup dried bread crumbs, seasoned
½ cup wheat germ
1 teaspoon dried basil
1 teaspoon ground black pepper
1 tablespoon vegetable oil

Directions:
Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray. Trim any fat from chicken and cut into 1-inch cubes. In a bowl, beat the eggs with the water and add the chicken. Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat. Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 308.8
Fat: 9.7 g
Saturated fat: 2.1 g
Carbohydrates: 18.7 g
Sugars: 1.1 g
Dietary fiber: 3.1 g
Protein: 36 g
Cholesterol: 161.6 mg
Sodium: 378.1 mg
Marshmallow Crunch Brownie Bars


Ingredients:
unsalted butter, all-purpose flour, baking powder, salt, eggs, sugar, vanilla extract, mini marshmallows, unsalted butter

Directions:
Preheat oven to 350°F Grease a 9×13-inch baking pan.
In a medium saucepan, melt the chocolate, butter, and 3/4 cup of the semisweet chocolate chips on medium heat. Stir occasionally while melting. Set aside and cool for 5 minutes. In a medium bowl, sift the flour, baking powder, and salt. Set aside. In a large bowl, place the eggs and whisk thoroughly. Add in the sugar and vanilla. Stir the melted ingredients into the egg mixture, mixing well. Stir in the dry sifted ingredients and mix well. Fold in the remaining 1/2 cup semisweet chocolate chips.
Pour the batter into the prepared pan, and even with a spatula. Bake for 25 to 30 minutes, or until a cake tester inserted into the corner of the pan comes out with moist crumbs.
Remove the brownies from the oven, and immediately sprinkle the marshmallows over them. Return the pan to the oven for 3 more minutes.
While the brownies are baking, place the chocolate chips, peanut butter, and butter in a medium saucepan. Cook over low heat, stirring constantly until melted. Remove from heat, add the cereal,and mix well. Allow this to cool for 3 minutes or so.
Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting. Makes 12 3×3-inch bars.
School Pizza


Ingredients:
flour, powdered milk, sugar, fast rising yeast, salt, warm water, Italian sausage, salt, pepper, mozzarella cheese, tomato paste, water, olive oil, garlic cloves, salt, pepper, dried oregano, dried basil, rosemary

Directions:
Crust:
Preheat oven to 475 degrees.  Spray pan with Pam and lay Parchment paper down (Pam makes it stick].
In a large bowl – Add flour, powdered milk, sugar, yeast, salt – whisk to blend.
Add oil to warm water (120-125 degrees] – pour into your mixture (Follow temps on yeast package].
Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots.
Spread dough on pan using fingertips until it’s even.  If dough doesn’t want to cooperate, let rest 5 minutes and try again.
Bake just the crust for 8-10 minutes – remove from oven and set aside.
Brown meats until it resembles crumbles – drain meat and set aside.
Get out the pizza sauce  and add to partially baked crust.  Assemble in the following order:
Sauce – spread all over crust.
Sprinkle meats.
Sprinkle cheese.
Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown.
Remove from oven – let stand 5 minutes.
Cut in slices and serve!
Grands!® Pepperoni Pizza Bake


Ingredients:
"mozzarella cheese"

Directions:
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup of the cheese.
Spread in sprayed 13x9-inch (3-quart] glass baking dish. Top with pepperoni and remaining 1 cup cheese.
Bake at 375°F 20 minutes or until golden brown and bubbly.
Antipasto Pizza


Ingredients:
parmesan cheese, eggplants, artichoke hearts, kalamata olive, mozzarella cheese, basil leaves

Directions:
Preheat oven to 220C (200C fan forced].
Grease 2 baking trays.
Place pita bread on prepared trays and spread with pizza sauce and then sprinkle with parmesan and then top with salami, eggplant, artichoke, capsicum and olives.
Arrange mozzarella pieces over pizzas and then bake for 10 to 12 minutes or until bases are crisp.
Serve sprinkled with basil.
VARIATIONS - Use grated tasty cheese instead of mozzarella or you could use any marinated vegetables, such as mushrooms, zucchinis and sun-dried tomatoes and could be made on garlic bread or bruschetta instead of pita pockets.
Crisp Marinated Cucumbers
Category: salad
By mistyaikin

My grandma gave me this recipe and I absolutely love it. It's great eating it in the warmer months or any family get-together.

Ingredients:
½ cup white vinegar
½ cup white sugar
½ teaspoon salt
¼ teaspoon celery seed
2  cucumbers, sliced
¼ cup sliced sweet onion

Directions:
Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 4 servings

Calories: 115.8
Fat: 0.2 g
Carbohydrates: 29.4 g
Sugars: 27 g
Dietary fiber: 0.6 g
Protein: 0.8 g
Sodium: 293.2 mg
Garlic Herb Cheese Stuffed Mushrooms
Category: appetizers-and-snacks
By Amy Neiter

These are the best stuffed mushrooms I have ever eaten. These are easy to make and crowd pleasing.

Ingredients:
1 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package grated Parmesan cheese, divided
1 cup olive oil
20  mushrooms, stems removed

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Combine the cheese spread, cream cheese, and 1/2 package of Parmesan cheese in a bowl until well blended; cover and refrigerate. Place the olive oil in a bowl. Dip each mushroom in the oil, covering entirely. Place the mushroom face down on a baking sheet lined with parchment paper. Cover mushrooms with another sheet of parchment paper. Bake in the preheated oven until tender, about 12 minutes. Remove from oven and allow mushroom to cool slightly. Line the baking sheet with a clean sheet of parchment paper. Over-stuff each mushroom cap with the prepared cheese mixture and arrange on the baking sheet. Return the baking sheet to the oven, and continue baking until the cheese is melted, about 12 minutes more. Sprinkle with the remaining 1/2 package Parmesan cheese before serving.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 20 mushrooms

Calories: 434.8
Fat: 42.5 g
Saturated fat: 16.3 g
Carbohydrates: 3.2 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 12.5 g
Cholesterol: 62.1 mg
Sodium: 505.3 mg