xiaoxl/recipe_data huggingface dataset:
Butter Crackers Aka Ritz Cracker Clone


Ingredients:
all-purpose flour, cake flour, kosher salt, sugar, baking powder, garlic powder, unsalted butter, egg, milk, egg, water, salt, butter

Directions:
Combine all dough ingredients in a large mixing bowl. If using a mixer, use the paddle attachment and mix on low speed for one minute. If mixing by hand, use a large wooden spoon and mix for one minute. The dough should form a firm ball and shouldn't be sticky. Mix in extra flour or milk as needed to adjust texture.
Transfer dough to a lightly floured surface and knead for 30 seconds to make sure all ingredients are evenly incorporated. The dough should be slightly tacky but not sticky.
Preheat the oven to 400 degrees Fahrenheit, or 350 degrees Fahrenheit for a convection oven. Line 2 baking pans with parchment paper or silicone baking mats. Do not oil the paper or silicone mats.
Use a rolling pin to roll out the dough on a floured work surface, frequently lifting the dough with a metal pastry scraper or bowl scraper to be sure it isn't sticking and dusting with more flour underneath if need be. You can flip the dough over and continue rolling with the bottom side up. The goal is to roll it to about 1/8 inch thickness. Use a fork or dough docker and poke holes all over the surface of the dough. Brush the surface of the dough with an even coating of the egg wash and sprinkle with fine salt.
Use a small cookie cutter dipped in flour to make round crackers or cut into squares or diamonds with a pizza cutter. Place the crackers about 1/2 inch apart on the prepared pans. Gather any scrap dough and repeat the rolling out, egg wash and salting process until all dough is formed into crackers.
If making more than one pan of crackers you can bake them all at once. Place the pans on different shelves and bake for 8 minutes, rotate the pans and bake for an additional 8 to 12 minutes, or until the crackers are firm and lightly golden. Remove the pans from the oven and brush the hot crackers with the melted butter. Immediately, turn off the oven, then return the pans to the hot oven for 3 to 5 minutes. Remove the pans from the oven and let the crackers cool on the pan. The crackers are done when they have a rich golden brown color and are fairly dry and crisp. If they don't snap cleanly after they cool, return the pan to a hot oven for a few more minutes until they dry sufficiently to snap when broken.
Fighting Crab Crunchy Potato #5FIX


Ingredients:
lump crabmeat, sriracha sauce, fresh ginger, green onions

Directions:
In a medium mixing bowl, hand mix Simply Potatoes Shredded Hash Brown, Lump Crab Meat, Fresh Ginger, Green Onion (leave small amount for garnish], and Sriracha (leave small amount for garnish]. Set aside so flavors can infuse.
In a medium skillet, heat 1/4 cup of vegetable oil on medium heat.
Take 1/4 of mixture in hand and press/shape into a ball. Then press flat by using the palm of one hand while the other holds. Patty should be 1/2 inch thick with some shredded hash faring out.
Place gentle into hot oil. Cook on each side for about 2 minutes or browned. Take care flipping the patties so as not to break them.
Once cooked on both side, remove patty and place on paper towel to drain off excess oil.
Repeat shaping and cooking process until mixture is gone.
Before serving, use extra Sriracha Chili Sauce and Green Onion to garnish.
Bibimbap Breakfast Bowl


Ingredients:
olive oil, egg, spinach, water, bean sprouts, sesame seeds

Directions:
Add the olive oil to a skillet and warm it over medium-high heat.
Add in the egg, cook for one minute. Turn the heat down to low and cover for another minute until the egg is cooked.
Put the spinach in a bowl with the water and heat it in the microwave for one minute. Add the bean sprouts to the bowl. (Traditional bibimbap also contains kimchi. Feel free to add it in if you have it.].
Sprinkle with sesame seeds and top with gochujang or hot sauce.
Pot Roast in a Crock Pot


Ingredients:
baby potatoes, onions, carrots, dry red wine

Directions:
Place 1/2 of the vegetables in the crock pot., Place the meat on top of the vegetables., Add the other half of the vegetables on top of the meat., Add the beef stock and the wine., Add the salt and pepper and herbs., Cook on low for 8-10 hours.
Easy Buttermilk Baking Sheet Pancakes
Category: breakfast-and-brunch
By Matt Wencl 

So you'd rather hang with your brunch guests than stand over a hot oven flipping flapjacks? Gather everyone around for a giant baking sheet pancake, instead! When you set this hot cake in the center of the table, everyone can add their own toppings and slice at will. A great choice for busy moms, too: just give the kids cookie cutters to make their own fun and you'll both have a great breakfast! Serve with syrups, jams, and fresh fruit.

Ingredients:
cooking spray
3 ½ cups complete buttermilk pancake mix
2 cups water
½ cup mini chocolate chips  (Optional)
⅓ cup sliced bananas  (Optional)
⅓ cup sliced fresh strawberries  (Optional)
⅓ cup fresh blueberries  (Optional)

Directions:
Preheat oven to 425 degrees F (220 degrees C). Cover an 11x17-inch baking pan with aluminum foil; grease with cooking spray. Stir buttermilk pancake mix and water together in a bowl. Let batter stand, about 10 minutes. Pour batter into the prepared pan, spreading to the corners. Scatter chocolate chips, bananas, strawberries, and blueberries on top. Bake in the preheated oven until pale and set, about 12 minutes. Remove from oven. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil pancake until browned, 1 to 2 minutes. Cool for 2 minutes. Slice with a pizza cutter or cookie cutters.

Prep time: 15 mins
Cook time: 13 mins
Total time: 40 mins
Yields: 8 servings

Calories: 277.2
Fat: 6.1 g
Saturated fat: 2.5 g
Carbohydrates: 50.2 g
Sugars: 7.6 g
Dietary fiber: 2.6 g
Protein: 6.4 g
Cholesterol: 11.9 mg
Sodium: 694.2 mg
Buffalo Chicken Pizza


Ingredients:
chicken breast, cheese

Directions:
Make the pizza dough according to directions on package. Pre-bake the dough according to package until right before it gets golden.
While the dough is baking, put the cooked and shredded chicken in a bowl and lightly toss with some buffalo sauce.
When the dough is out cover it with cheese and then top with chopped onion and then with the buffalo chicken.
Add some more cheese if you want.
Lightly drizzle (to taste] some more buffalo sauce over entire pizza.
Bake for a few minutes longer until crust is golden brown and cheese is melted.
Serve with some blue chees or ranch sauce for dipping!
Apple Crumble


Ingredients:
granny smith apples, sugar, ground cinnamon

Directions:
Preheat oven to 400°F.
Mix cream cheese spread and wafer crumbs with fork until mixture resembles coarse crumbs. (Do no overmix].  Set aside.
Toss apples with sugar and cinnamon until evenly coated.  Spoon into 1 1/2 L baking dish; sprinkle with crumb mixture.
Bake 15-20 minutes or until crumb mixture is lightly browned and apples are tender.  Serve warm.  Store leftover dessert in refrigerator.
You can jazz it up by topping each serving with 2 Tbsp.thawed Cool Whip Whipped Topping.
Buffalo Chicken Nachos


Ingredients:
tortilla chips, water, blue cheese, celery

Directions:
Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish.
Bring wing sauce and 1/2 cup water to a simmer. Add shredded cooked chicken; heat through. Strain the chicken (reserving the sauce] and spread over ranch-flavored tortilla chips. Top with shredded cheddar.
Bake in the upper third portion of the oven until cheese is melted for about 5-7 minutes. After nachos are baked top with blue cheese, chopped celery and the reserved wing sauce.
Creamed Mushroom Soup


Ingredients:
butter, mushrooms, garlic clove, flour, milk, pepper, salt

Directions:
Melt the butter and fry the mushrooms and garlic till just lightly golden.
Sprinkle the flour over the mushrooms and cook for two minutes stirring all the time.
Add the milk, crumble in the stock cube. Continue cooking till the whole has thickened.  Stir in the cream. Remove from the heat. Liquidize the soup and return it to the pan.
Heat some oil in a fry pan and when hot fry the cubes of bread to make the croutons. Drain then on kitchen paper.
Re heat, without boiling the soup, adjust seasoning, add a little more milk if the soup is too thick.
Serve garnished with the croutons.
Tijuana Poo (mexican dip)


Ingredients:
hamburger, green chilies, cheddar cheese, sour cream

Directions:
cook hamburger, drain.
add taco seasoning.
add green chiles to taste.
add hot sauce to taste.
mix in cheddar til melted.
stir in sour cream and serve with tortilla chips.
if you're really energetic and want a finger food, you can use"Tostitos Scoops" and fill each one then top with additional grated cheese and bake at 300 for about 10 minutes.
Zahanorita - a Carrot Margarita!


Ingredients:
kosher salt, lime wedge, carrot juice, fresh lime juice, triple sec, cilantro, ground cumin

Directions:
(1] SPREAD a little kosher salt on a small plate.
(2] MOISTEN the outside rim of a chilled rocks glass with the lime wedge, and, holding the glass at an angle, roll the outside rim in the salt.
(3] FILL the glass with ice.
(4] FILL a cocktail shaker halfway with ice, and add tequila, carrot juice, lime juice, triple sec, cilantro syrup, and orange juice.
(5] COVER and shake vigorously for 15 to 20 seconds.
(6] STRAIN into the glass, garnish with cumin, and serve immediately.
*CILANTRO SYRUP.
½ cup granulated sugar.
½ cup water.
1 bunch fresh cilantro, stems included.
(1] COMBINE sugar and water in a small saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar.
(2] REMOVE from heat and add cilantro.
(3] SET ASIDE to cool to room temperature, about 1 hour.
(4] STRAIN mixture through a fine-mesh sieve into a jar with a tight-fitting lid, discarding contents of the sieve.
(5] REFRIGERATE until ready to use, up to 2 weeks.
Sweet Red Pepper and Gouda Soup


Ingredients:
unsalted butter, red bell peppers, onion, garlic cloves, chicken broth, heavy cream, ground black pepper, gouda cheese

Directions:
Melt the butter in a large saucepan over medium heat.
Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
Pour in the chicken broth, stirring well.
Reduce heat to low and simmer for 30 minutes.
Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
Return the liquid to the saucepan over medium low heat.
Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.
Dr. Pepper-Glazed Ham


Ingredients:
light brown sugar, Dijon mustard, ham

Directions:
Bring Dr. Pepper, sugar, orange juice, and mustard to boil in medium saucepan. Reduce heat to medium-low and simmer until mixture is syrupy and measures 3/4 cup, about 10 minutes. (Glaze can be refrigerated for several days; reheat when needed.].
Remove ham from packaging and discard plastic disk that covers bone. Place ham in plastic oven bag, tie bag shut. Set ham cut side down in 13 by 9-inch baking dish and cut 4 slits in top of bag. Let stand at room temperature for 1 1/2 hours.
Heat oven to 250 degrees. Bake ham until center registers about 100 degrees on instant-read thermometer, 1 1/2 to 2 1/2 hours (about 14 minutes per pound] , depending on weight of ham.
Remove ham from oven and roll back sides of bag to expose ham. Brush ham liberally with glaze and return to oven briefly until glaze becomes sticky, about 10 minutes. Remove from oven, brush entire ham again with glaze, loosely cover with foil, and let rest for 30 to 40 minutes before carving.
Funnel Cakes III
Category: bread
By LV2SHOP

Easy fried cakes very similar to pancakes.

Ingredients:
1  egg
⅔ cup milk
¼ teaspoon salt
2 tablespoons white sugar
1 ⅓ cups sifted all-purpose flour
¾ teaspoon baking powder
1 quart vegetable oil for frying
¼ cup confectioners' sugar for dusting

Directions:
Beat egg.  Mix in milk.  Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C). Pour batter through funnel into oil with a circular motion to form a spiral.  Fry until lightly brown; turn over to brown the other side.  Cook to golden brown, and remove to drain on paper towels.  Sprinkle with confectioner's sugar while still warm.

Yields: 4 cakes

Calories: 146.5
Fat: 8.2 g
Saturated fat: 1.3 g
Carbohydrates: 16 g
Sugars: 5.3 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 16.6 mg
Sodium: 90.6 mg
Maple-Glazed Salmon With Pineapple Salsa


Ingredients:
salmon fillets, maple syrup, fresh ginger, garlic clove, tomatoes, red bell pepper, pineapple chunk, salt, sugar

Directions:
Place salmon fillets in a resealable plastic bag  Combine marinade ingredients in a non-reactive bowl or measuring cup.  Pour marinade over fillets and refrigerate from 1 to 24 hours. (Fix the Pineapple Salsa now so it can chill].
In a grill basket sprayed with cooking spray, grill the salmon, skin side down, over hot coals.  Flip after 2 to 3 minutes and cook for another 1 to 3 minutes, or until desired doneness.  Serve with pineapple salsa spooned on the side.
For Pineapple Salsa:  Place all ingredients in a small, non-reactive saucepan.  Simmer over low heat for about 5 minutes.  Cool.  Refrigerate until ready to serve with the salmon.
Blue Cheese Stuffed Pork Loin Chops


Ingredients:
boneless pork chops, blue cheese, olive oil, garlic, dried thyme, dry white wine

Directions:
With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open].
Use as much of the cheese as is necessary to fill the pocket.
Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
Heat olive oil in a saute pan.
Make several slices through the garlic yet keeping each clove intact.
Fry in the oil till brown but not burned, then remove from pan.
Season chops with salt, pepper, and thyme.
Brown the chops in the oil on each side.
The cheese will probably begin to melt and leak from the chop, but don't worry about this.
When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops] to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
Remove them from pan directly to dinner plate.
Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
This should only take a moment.
Serve sauce over the chops immediately, and enjoy.
Vegan Strawberry Oatmeal Breakfast Smoothie
Category: breakfast-and-brunch
By Sara

This is a fast and filling vegan smoothie with a deep pink color and a rich, creamy texture.

Ingredients:
1 cup almond milk
½ cup rolled oats
14  frozen strawberries
1  banana, broken into chunks
1 ½ teaspoons agave nectar  (Optional)
½ teaspoon vanilla extract  (Optional)

Directions:
Blend almond milk, oats, strawberries, banana, agave nectar, and vanilla extract in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 205.3
Fat: 2.9 g
Saturated fat: 0.3 g
Carbohydrates: 42.4 g
Sugars: 18.4 g
Dietary fiber: 5.9 g
Protein: 4.2 g
Sodium: 83.3 mg
Swedish Meatballs with Creamy Dill Sauce
Category: world-cuisine
By lutzflcat

There are many versions of Swedish meatballs, and this is the way we like ours. They're juicy, tender, and flavorful in a creamy and rich sauce. We enjoy them over mashed potatoes or buttered noodles and served with lingonberry sauce or cranberry sauce.

Ingredients:
cooking spray
1 cup fresh bread crumbs
¾ cup milk
1 pound lean ground beef
½ pound lean ground pork
½ cup finely chopped onion
½ cup finely chopped fresh parsley
¼ cup finely chopped celery
1 large egg, lightly beaten
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1 cup reduced-fat sour cream
3 tablespoons chopped fresh dill
¼ teaspoon lemon zest
salt and ground black pepper to taste

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 baking rack with cooking spray. Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack. Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes. While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes. Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 6 servings

Calories: 416.9
Fat: 28.4 g
Saturated fat: 13.6 g
Carbohydrates: 13.5 g
Sugars: 3.6 g
Dietary fiber: 0.9 g
Protein: 25.9 g
Cholesterol: 133.1 mg
Sodium: 856.3 mg
Chewy Caramel
Category: desserts
By HARSHMA

Rich, chewy caramel to individually wrap or use in candy making.

Ingredients:
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 ½ teaspoons vanilla extract

Directions:
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 pound

Calories: 173.7
Fat: 6.8 g
Saturated fat: 4.3 g
Carbohydrates: 28.5 g
Sugars: 23.2 g
Protein: 1 g
Cholesterol: 19.4 mg
Sodium: 66.8 mg
Mash-Up Meatball Munchies


Ingredients:
mashed potatoes, sweet potato, panko breadcrumbs, cranberry sauce

Directions:
In a large bowl, stir the potatoes, turkey, and sweet potatoes until well-mixed. Form into 1 1/2-inch balls. Roll in the panko crumbs until well coated, pressing the crumbs to adhere.
Fill a medium saucepan with oil to a depth of 3 inches. Heat the oil until hot but not smoking (360°F]. Carefully add about 5 balls; do not crowd the pan. Cook, turning once, until golden brown and heated through, about 3 minutes. Transfer the balls to paper towels.
Repeat with the remaining balls, reheating the oil between batches.
Serve hot or warm with cranberry sauce.
Turkey Chili Macaroni


Ingredients:
ground turkey, chili powder, macaroni noodles, fat free chicken broth, tomato sauce, white vinegar, parmesan cheese, parsley

Directions:
Saute turkey, drain and save juices.
Return to pan and add chicken broth. Bring to a boil.
Add macaroni and simmer for 10 minutes, stir often until broth is almost absorbed. Stir in all remaining ingredients. Except 2 tablespoons of cheese and parsley.
Simmer 10 minutes.
Transfer to casserole dish if desired and sprinkle cheese and parsley on top.
Teriyaki Sirloin Strips


Ingredients:
soy sauce, rice vinegar, brown sugar, onions, garlic, ground ginger

Directions:
Place steak strips into a large glass bowl.
Combine all remaining ingredients; pour over the meat and toss to coat.
Cover and refrigerate over night.
Drain and discard the marinade.
Thread meat loosely on skewers.
Grill over coal for 7-10 minutes; until meat reaches desired doneness.
Chocolate Walnut Coconut Pie


Ingredients:
butter, sugar, eggs, walnuts, coconut

Directions:
Preheat oven to 350°F., Mix ingredients in the order given., Pour into the unbaked pie shell., Bake for 30 minutes., Serve with whipped cream.
Blue Cheese Bacon Burgers


Ingredients:
blue cheese, bacon, scallion, Worcestershire sauce, black pepper, salt, dry mustard, lettuce, tomatoes, avocado, mayonnaise

Directions:
In a large bowl, mix the ground beef, blue cheese, bacon, scallions, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard.
Cover and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into 4 patties.
Grill patties to your desired doneness.
Serve on rolls with lettuce, tomato, avocado and mayo.
Aloha Quick Bread


Ingredients:
butter, sugar, eggs, banana, milk, vanilla extract, all-purpose flour, baking soda, salt, flaked coconut, crushed pineapple

Directions:
In a mixing bowl, cream butter and sugar.
Add the eggs, one at a time, beating well after each addition.
Beat in banana, milk, orange peel and extracts.
Combine flour, baking soda and salt; add to the creamed mixture just until moistened.
Fold in the coconut, nuts and pineapple.
Transfer to a greased 9x 5 x 3 inches loaf pan.
Bake at 350 for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
Yield: 1 loaf.
Favorite Meat Loaf (Vegan)


Ingredients:
onions, carrot, fresh garlic, dried savory, dried whole thyme, salt, Bulgar wheat, hot water, vegetarian beef bouillon powder, flax seed meal

Directions:
Preheat oven to 350 degrees F, then oil an 8"x4" loaf pan & set it aside.
Heat the oil in a large skillet over medium heat, then add onions, carrots, garlic, savory, thyme & salt.
Saute for about 3 minutes, or until the vegetables begin to soften, then add the bulghur & cook another 3 minutes, before removing from the heat & setting aside.
In a large mixing bowl, Textured Vegetable Protein, hot water & vegetarian beef bouillon & mix thoroughly to blend.
Add flax meal & mix thoroughly, then add the sauteed vegetable mixture, mixing by hand until well combined.
Transfer the mixture to the prepared loaf pan & bake in the oven 30 to 40 minutes or until the top is lightly browned & the loaf is firm to the touch. Remove the pan from the oven & run a dull knife along the sides of the pan, then invert it onto a serving plate to release the loaf. Let sit about 5 minutes before slicing & serving.
Mushroom-Smothered Turkey Sandwiches


Ingredients:
butter, cold water

Directions:
Melt butter in large skillet on medium heat. Add mushrooms and cook 5 minutes or until tender, stirring frequently.
Empty gravy mix into small bowl. Gradually add water, stirring with wire whisk until well blended.
Add to mushrooms. Bring to boil, stirring frequently. Cook 2 minutes or until thickened, stirring constantly.
Add turkey and toss to coat. Cook 3 minutes or until heated through, stirring occasionally.
You can top it with your choice of cheese if you want and spoon into buns just before serving.
Enjoy.