xiaoxl/recipe_data huggingface dataset:
Quick and Easy Eggs Benedict
Category: breakfast-and-brunch
By INDRIANI

This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!

Ingredients:
4 slices Canadian bacon
1 teaspoon white vinegar
4  eggs
1 cup butter
3  egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
½ teaspoon salt
1 tablespoon lemon juice
4  English muffins, split and toasted

Directions:
In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter. Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Prep time: 15 mins
Cook time: 8 mins
Total time: 25 mins
Yields: 4 servings

Calories: 690.1
Fat: 58 g
Saturated fat: 33.4 g
Carbohydrates: 27.4 g
Sugars: 0.6 g
Dietary fiber: 0.1 g
Protein: 17 g
Cholesterol: 475.4 mg
Sodium: 1120.2 mg
My Pantry Soup


Ingredients:
corn, French style green beans, stewed tomatoes, corned beef, cheddar cheese, monterey jack cheese, parsley flakes, dried chives

Directions:
In a large stock pot set over medium heat, add tomato and cream soups, along with 3-4 cans of water, and mix well with a wire whisk to get all the lumps out.
Add tomatoes, green beans, corn, peas and carrots, and egg noodles, mix well.
Add corned beef and chicken, then all the seasonings and mix.
Let cook until it reaches a boil, then reduce heat down to a simmer, and simmer covered for 1-2 hours.
Adjust seasonings to taste.
Add cheese last as a garnish and serve.
Sweet Lemon Cheese Braid


Ingredients:
active dry yeast, warm water, sugar, milk, butter, eggs, salt, flour, cream cheese, cream cheese, sugar, egg, lemon peel, powdered sugar, milk, vanilla

Directions:
In a mixing bowl, dissolve yeast in warm water; let stand for 5 minutes.
Add sugar, milk, butter, eggs, salt and 2 cups flour.
Beat on low speed for 3 minutes.
Stir in enough of the remaining flour to form a soft dough.
Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. (*I use butter-flavored crisco for this. But butter might work also.].
Cover and let rise in a warm place until doubled, about 1 hour or so.
Meanwhile, beat filling ingredients in a mixing bowl until fluffy, set aside.
Punch dough down when doubled.
On a floured surface, roll into a 14"-12" rectangle.
Place on a greased baking sheet. (I use butter-flavored cooking spray].
Spead filling down center, (center third], of rectangle. (Longways.].
On each side of filling, cut 1" wide strips, 3" into center.
Starting at one end, fold alternating strips at an angle across filling. Seal end.
Cover and let rise for 30 minutes.
Bake at 375 for 25-30 minutes or until golden brown. Cool.
Combine icing ingredients, drizzle over bread.
Fiesta Tacos


Ingredients:
lean ground beef, water

Directions:
Brown meat in large skillet on medium-high heat. Drain fat.
Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Spoon into warmed taco shells. Serve with assorted toppings.
Southwestern Potatoes


Ingredients:
bacon, potatoes, black pepper, barbecue sauce, colby cheese, green onion, fresh parsley, dried parsley, sour cream

Directions:
Fry bacon in a medium skillet until browned and crisp; drain well; crumble. Line 2 large baking sheets with foil. Preheat oven to 450*.
Cut potatoes into 1/4 inch slices. Brush both sides of the potato slices with vegetable oil. Arrange potatoes in a single layer on prepared baking sheets.
Mix garlic salt and black pepper in a small bowl. Sprinkle over potatoes. Bake until lightly browned, about 20 minutes. Brush with barbecue sauce.
Mix bacon, Colby, green onions and parsley in a small bowl. Sprinkle over potatoes.
Bake potatoes until cheese melts, about 3-5 minutes. Transfer to a heated serving platter. Top with sour cream if desired.
Apple-Buttered Pork Loin


Ingredients:
boneless pork loin, apple butter, chunky peanut butter, orange zest

Directions:
Place roast, fat side up, on a rack in a shallow roasting pan, & place in an unheated oven.
Turn the oven on to 350 degrees F, & roast the meat, uncovered for 3 hours. About 30 minutes before the end of the roasting time, insert a meat thermometer into the center & continue roasting until the thermometer reaches 170 degrees F.
Meantime, gradually stir the apple butter into the peanut butter, then add the orange zest & juice.
When the internal temperature of the roast reaches 170 degrees F, brush the apple butter mixture over the entire exposed surface of the roast, then continue cooking for another 15-20 minutes.
Cornflake Cauliflower Casserole


Ingredients:
cauliflower, sour cream, cheddar cheese, green pepper, salt, parmesan cheese, paprika

Directions:
Place cauliflower and a small amount of water in a saucepan Cover and cook for 5 mins or until tender crisp.
Drain.
Combine cauliflower, sour cream, cheddar cheese, conflakes, peppers and salt.
Transfer to a greased 2- quart baking dish.
Sprinkle with parmesan cheese and paprika.
Bake uncovered at 325 F for 30-350mins or until heated through.
Cherry Filled Oatmeal Squares


Ingredients:
sugar, walnuts, old fashioned oats, unsalted butter, unbleached all-purpose flour, cinnamon, light cherry pie filling

Directions:
Preheat oven to 400°.
In large bowl, mix sugar, walnuts, oats, butter and flour.
Use fingers until crumbs form; reserve 1 1/2 cups.
Press remaining crumbs in bottom of 9-inch square baking dish.
Combine cinnamon in cherry filling; spread over crust.
Sprinkle remaining crumbs over; press gently.
Bake 20-25 minutes or until lightly browned.
Cool on rack; cut into squares.
The Creamiest Macaroni-And-Cheese


Ingredients:
milk, water, onion, salt, macaroni, cream cheese, swiss cheese, Worcestershire sauce, dry mustard, pepper, parmesan cheese

Directions:
In a large heavy saucepan, bring milk, water, onion and salt to boil.
Stir in macaroni, simmer, partially covered, over medium low heat 8- 10 minutes or until tender, stirring occasionally.
Remove saucepan from heat.
Stir in cream cheese, cheddar and swiss cheese, worcestershire, mustard and pepper until smooth.
Add cream.
Pour mixture into greased 11 x 7 inch casserole.
Sprinkle with parmesan.
Bake 350 degrees for 25 to 30 minutes.
Bagels II
Category: bread
By Ann

Making bagels is fun, but it is a little bit of work. You may use any topping that you wish or none at all. We suggest sesame seeds, poppy seeds or Kosher salt.

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
½ (.25 ounce) package active dry yeast
2 tablespoons white sugar
1 tablespoon vegetable oil
7 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
3 tablespoons poppy seeds  (Optional)

Directions:
In large bowl, sprinkle yeast over warm water to soften; stir to dissolve. Add 2 tablespoons sugar, oil, 6 cups of flour, and salt. Mix thoroughly until the dough forms up and leaves the sides of the bowl. Turn dough out on floured board and knead, adding small amounts of flour as necessary. Bagel dough should be pretty stiff. Work in as much extra flour as you can comfortably knead. Knead until smooth and elastic, 12-15 minutes. Roll the dough into a ball, place it in a large oiled bowl, and turn to coat. Cover and let fully rise until an impression made with your finger remains and does not sink into the dough (about an hour). Punch down and cut into thirds, and roll each piece between your palms into a rope. Cut each rope into 4 equal pieces and shape into balls. Roll the first ball into another rope that is about 2" longer than the width of your hand. Make a ring with the dough, overlapping ends about 1/2" and sealing the ends by rolling with your palm on the board. If the dough resists rolling, dab on a drop of water with your finger. Evenly place the bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Cover and let stand until puffy, about 20 minutes. While bagels are proofing, fill a 4 quart saucepan 2/3 full with cold water; add 1 tablespoon sugar and bring to a boil. When ready to cook, drop 2 or 3 bagels at a time into the boiling water and wait until they rise to the top. Cook for a total of 1 minute, turning once. Carefully lift each bagel out with a slotted spoon or skimmer. Drain momentarily. Turn into a dish with topping,  if desired. Evenly space bagels on 2 nonstick baking pans or very lightly oiled baking sheets. Bake with steam in a preheated 500 degree F (260 degrees C) oven until well-browned, about 20 minutes. Turn bagels over when the tops begin to brown, and continue baking until done.

Prep time: 50 mins
Cook time: 20 mins
Total time: 2 hrs 30 mins
Yields: 12 bagels

Calories: 34.3
Fat: 2.1 g
Saturated fat: 0.3 g
Carbohydrates: 3.7 g
Sugars: 3.4 g
Dietary fiber: 0.3 g
Protein: 0.5 g
Sodium: 582 mg
Prosciutto Wrapped Beets


Ingredients:
beets, prosciutto, olive oil

Directions:
pre-heat oven to 350., in a small mixing bowl toss beets with salt, pepper, and olive oil., wrap with foil and bake for 1 hour or until tender., allow to cool, peel and slice into rectangle chunks., lay out prosciutto slices., add a teaspoon of goat cheese and beet slice at one end of the slice and roll., voila!
Cream Cheese Almond Cookies


Ingredients:
all-purpose flour, salt, unsalted butter, cream cheese, sugar

Directions:
Put butter and cream cheese in the bowl of an electric mixer fitter with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes.
Mix in sugar and vanilla.
Reduce speed to low. Add flour and salt.   Mix until just combined.
Transfer dough to a piece of plastic wrap. cut in half and move half to another piece of plastic wrap,   Shape each half into a log about 2 inches in diameter.  Seal each and freeze until firm, about 30 minutes or up to 2 weeks.
Preheat oven to 350°F Unwrap one log and cut into 1/4 inch thick rounds, thinner if possible.   Press each round in the almonds.
Space one inch apart on baking sheet lined with silpat.  If you don't have silpat, use parchment paper.
Bake cookies, rotating halfway through, until golden around edges, 18 to 22 minutes.
Let cool on wire racks.
Repeat with the remaining log.
Mustard-Bourbon Kabobs


Ingredients:
boneless pork shoulder, Dijon mustard, brown sugar, brown sugar substitute, Bourbon, soy sauce

Directions:
Combine all ingredients in a resealable plastic bag and mix well.
Marinate in refrigerator 6-24 hours.
Turn on broiler or prepare grill.
Remove pork from marinade and thread pork cubes onto skewers (If using wooden skewers, soak skewers in water 1 hour before using].
Broil or grill kabobs about 4 inches from heat source, about 8-10 minutes, turning and basting occasionally, until nicely browned.
Serve with yellow rice with parsley,  a spinach dish and with a nice Burgundy wine.
Enjoy!
Maple Nut Cookies


Ingredients:
maple syrup, coconut oil, vanilla extract, baking soda, baking powder, coconut milk

Directions:
Sieve the coconut flour, quinoa flour, baking powder and baking soda into a large mixing bowl.
In a separate bowl whisk together the coconut oil, vanilla extract, maple syrup and milk.
Gradually add the wet ingredients to the dry, stirring until it clumps to form a moist batter.
Fold in the almonds.
Place large tbsps of the mixture onto a baking tray lined with greaseproof paper. It should make around 16. Bake at 350 for 10-12 minutes.
Cider Toddy


Ingredients:
gingerroot, cider, lemon peel, honey

Directions:
Bruise the root ginger with a rolling pin, then heat it with the cider and lemon peel in a small pan until the liquid begins to bubble.
Take off the heat, stir in the honey and strain the liquid into a warmed glass or mug.
Red White and Blue Popsicles


Ingredients:
"vanilla yogurt"

Directions:
To make a half dozen pops, tint 1/2 cup of the yogurt with red food coloring and 1 1/2 cups with blue food coloring. Leave the rest plain.
Make waxed paper cone liners by folding six 12-inch square sheets into triangles, wrapping each around a sugar cone, and using tape to hold the shape. Then place the paper cones inside the sugar cones.
Fill each cone with 1 tablespoon red yogurt, followed by 2 tablespoons white yogurt, then 3 tablespoons blue yogurt. Insert a Popsicle stick and freeze the pops until firm, about 4 hours, using the cone box with six circles cut out to keep them upright.
Coucou - Persian Herb Omelette


Ingredients:
spring onion, chives, dill, parsley, turmeric, salt, black pepper, eggs, olive oil, butter

Directions:
Wash and finely chop all herbs before measuring.
Put chopped herbs into mixing bowl.
Add eggs, salt and pepper, 1 tbspn of oil and turmeric.
Mix well.
Heat the remainder of oil and half the butter in a fry pan.
Pour in mixture and cook on low for about 8 mins with the lid on.
Peek underneath; if it's brown move on to next step.
Put plate over open fry pan top.
Upturn and carefully place coucou on plate.
Put remainder of butter in pan then slide coucou back in to cook the other side.
Cut into wedges when done and serve with sour cream and sweet chilli sauce.
Easy Apple-Oatmeal Crisp


Ingredients:
apples, white sugar, lemon juice, old-fashioned oatmeal, brown sugar, flour, butter, ground cinnamon, salt

Directions:
Combine apples, white sugar, and lemon juice.  Toss lightly.
Spoon mixture into a 9 inch square baking dish coated lightly with cooking spray.
Combine oatmeal, brown sugar, flour, butter, cinnamon, and salt, and stir until combined.
Sprinkly oatmeal mixture over the apples.
Bake at 375°F for 30 minutes or until golden brown.
Serve warm, with a scoop of vanilla ice cream if desired.
Apple-Raspberry Cake


Ingredients:
unsalted butter, golden delicious apples, sugar, sugar, fresh raspberry, eggs, fresh lemon juice, vanilla extract, all-purpose flour, baking powder, salt, ground ginger

Directions:
Preheat oven to 350°F Butter and flour 9x9x2-inch baking pan or a bundt pan. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add apples; sprinkle with 2 tablespoons sugar. Sauté until tender and juices cook away, about 8 minutes. Set aside to cool. Mix raspberries into apples.
Using electric mixer, beat remaining 6 tablespoons butter in medium bowl until fluffy. Beat in remaining 1 cup sugar, then eggs 1 at a time. Beat in lemon juice and vanilla extract. Sift flour, baking powder, salt, and ginger over; beat inches Spread 13/4 cups batter in prepared pan. Sprinkle evenly with fruit. Drop remaining batter evenly over by teaspoonfuls, spacing apart (batter will spread to cover during baking].
Bake cake until tester inserted into center comes out clean and top is golden brown, about 40 minutes. Place cake in pan on rack and cool completely.
Tomato-Mushroom Soup
Category: soups-stews-and-chili
By Serena Wilgress

A wonderful, rich soup that warms up the soul. My husband loves this one.

Ingredients:
1  onion, thinly sliced
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon butter
4 cups fresh sliced mushrooms
1 ½ cups beef broth
1 cup water
¼ cup red wine
¼ cup tomato paste
ground black pepper to taste
¼ cup Parmesan cheese
2 tablespoons chopped fresh parsley

Directions:
Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft. Add mushrooms, cooking for 5 minutes. Pour in broth, water, and wine. Add tomato paste. Season to taste. Heat through. Pour into bowls. Garnish with cheese and parsley.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 137.2
Fat: 8.2 g
Saturated fat: 3.3 g
Carbohydrates: 9 g
Sugars: 4.5 g
Dietary fiber: 1.9 g
Protein: 6.3 g
Cholesterol: 12 mg
Sodium: 528.5 mg
Orange Glazed Sugar Snap Peas


Ingredients:
sugar snap peas, brown sugar, cornstarch, butter

Directions:
Steam peas for several minutes until crisp tender.
Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved.
Add peas to orange juice mixture. Add butter and salt and pepper. Stir and heat until sauce thickens.
Serve warm.
Sexy Mama Jenns Island Coconut Rice


Ingredients:
rice, water, coconut milk, pineapple chunk, mango, cilantro, sugar, salt, fresh ground black pepper

Directions:
Gather your rice, coconut milk, water.  Get a big enough sauce pan to throw all of this into to.
Set your oven to high and mix in the coconut milk and water.  Keep on high until water/coconut milk mix comes to a roaring boil.
Put your rice, salt, and sugar in and bring heat down to a low simmer, cover the sauce pan. Most covers have a small hole in them, but if yours doesn't just leave a small crack for steam to escape.
(Here's a nice trick I use to  ensure I am using the right ratio of liquid to rice.  I measure my rice in the same thing my liquids come from.  So when i buy a 14 oz can of coconut milk, instead of discarding the can I use it to measure my rice inches  I do just under a 2/1 ratio of liquid to rice.  It seems to come out perfectly this way. Ensure that you stir it once in a while so it does not stick].
While you have your coconut rice simmering start cutting your cilantro, mango, and pineapple bits. I love cilantro, so I tend to put to much in --   it taste great in this and really sets off the fruit. The pineapple and mango are  to taste. Put as much or as little in as you want.
Once your rice is almost done cooking start adding the cilantro.  Let the flavor seep into the rice, then warm up your pineapple and mangoes by adding them in also.  There really is no way to tell you how long you need to cook the rice just keep an eye on it and don't forget to stir it once in a while.
To top it off I put some fresh ground pepper on mine. Very tasty ENJOY!
Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce
Category: meat-and-poultry
By Ben S.

Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.

Ingredients:
3 tablespoons olive oil
16  whole peeled garlic cloves
2 tablespoons minced garlic cloves
1 (8 pound) whole boneless pork loin, patted dry, at room temperature
Salt and freshly ground pepper
3 tablespoons minced fresh rosemary (snip with scissors), divided
16  dried apricots (or similar amount of your favorite dried fruit)
⅓ cup dried cranberries
¼ cup apple jelly
¼ cup port
½ cup chicken broth
2 tablespoons apple jelly
2 teaspoons cornstarch

Directions:
Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil. Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals. Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat. Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes. Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.

Yields: 16 servings

Calories: 365.9
Fat: 15.6 g
Saturated fat: 5.1 g
Carbohydrates: 15.3 g
Sugars: 11.8 g
Dietary fiber: 1 g
Protein: 39.1 g
Cholesterol: 109 mg
Sodium: 225.4 mg
Slow Roasted Pork Neck


Ingredients:
olive oil, sage, garlic cloves, tomato paste, prosciutto, white wine

Directions:
Preheat oven to 130°C.
In a small bowl mix together oil, sage, garlic and tomato paste.  With a knife, make small incisions into the pork.  Rub in mixture and season well.
Lay prosciutto on the chopping board. Place pork on top, and fold over so the pieces of prosciutto wrap around the pork. Tie and secure with kitchen string.
Heat a medium sized heavy based baking dish onto the heat. Add pork and cook, turning, until browned. Add white wine and let sizzle. Add stock and cover tightly with foil.
Bake for 3 1/2 to 4 hours or until tender, checking that liquid isn't evaporating too quickly.
Chicken Cacciatore Amore


Ingredients:
chicken thighs, onion, green pepper, zucchini, garlic cloves, red wine, fresh parsley, fresh oregano, fresh thyme, salt, black pepper, diced tomatoes, tomato sauce, mushroom

Directions:
rinse and pat the chicken dry.
mix the almond and rice flour in a plastic bag and add the chicken. Roll the chicken around to get it good and coated.
heat the oil in a dutch oven type pan until you can smell it, but it isn't smoking.
cook the chicken in the oil, flipping pieces frequently to brown on all sides and remove from pan.
in the same pan, saute the onion, green pepper, garlic and zucchini until the onion is tender.
add the red wine, vinegar and spices to the veggies and simmer for 5 minutes, allowing the liquid content to concentrate and reduce slightly.
add tomatoes and tomato sauce (I use fire roasted tomatoes out of a can and it makes it pretty tasty.].
Stir all this up and add the cooked chicken.
Cover the pot and cook for 45 minutes over low to medium heat.
After 45 minutes, add the mushrooms and cook uncovered for another 15 minutes.
Serve over pasta, with rice, with mashed potatoes, with polenta or by itself with bread and plan to be loved.