xiaoxl/recipe_data huggingface dataset:
Melted Cheese With Potatoes and Pickles (Raclette)


Ingredients:
raclette cheese, tiny new potatoes

Directions:
Preheat the oven to 500* for at least 15 minutes. Heat four 10-inch ovenproof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclette, the plates must be very hot.
When ready to serve, remove the plates from the oven, grasping them with potholders, and, as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle as soon as it comes in contact with the plate.
At once, place the four plates on the rack lowest to the source of heat.
In about 5 to 6 minutes the cheese should melt to a creamy, bubbly mass; do not let it turn the slightest bit brown.
Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once, setting each plate on a service plate to prevent it from scorching the table.
Delicious Bulgogi


Ingredients:
soy sauce, sesame seeds, green onion, garlic clove, sugar, beef

Directions:
Prepare marinade.
Marinate thinly sliced beef in marinade for 2 hours.
Grill meat on barbeque grill or broil in oven until meat is cooked medium well done.
Lavender Honey


Ingredients:
"honey"

Directions:
"Simmer lavender flowers in honey over a double boiler for 1 hour."
Low Fat Mini Apple Crumble Muffins


Ingredients:
sugar substitute, cinnamon, skim milk, apple, oats

Directions:
Heat oven at 200 degrees celcius, and spray mini muffin tins.
Mix in a large bowl, flour, sugar substitute, cinnamon.
Stir in oil, milk and apples, mix gentle to make sure all flour has been incorporated.  Do not overstir.
Place 1/2 tablespoons into mini muffin tin to just come up 3/4 of the tins.
Sprinkle a few oats on top and place in oven.
Bake for 10-15 minutes until brown and springs back when touched.
Enjoy when fresh out of oven!
Moo Shu Chicken Wraps


Ingredients:
hoisin sauce, soy sauce, flour tortillas

Directions:
Heat oil in a nonstick skillet.
Add coleslaw mix and cook briefly, 2 to 3 minutes, just until slightly softened but still crunchy.
Add chicken and cook another minute or two, to heat through.
Stir in hoisin sauce and soy sauce.
Remove from heat.
Place tortillas on a plate and cover with plastic wrap.
Microwave on high (100% power] for 45 to 60 seconds, until softened.
Place 1/4 of the chicken and cabbage mixture on a tortilla.
Fold each end over, then roll to make an enclosed wrap.
Peek-A-Boo Caramilk Cookies


Ingredients:
chocolate chips, butter, white sugar, eggs, vanilla, flour, baking powder, baking soda, salt

Directions:
Melt the chocolate chips in the microwave.
Beat butter with sugar, then beat in eggs.
Add melted chocolate and vanilla.
Beat.
Whisk together the dry ingredients.
Stir this by hand into the butter mixture.
Cover and chill for 30 minutes.
Break each Caramilk bar into squares.
Roll dough into balls using 1 tablespoon of dough.
Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
Reshape into a nice circle and press down slightly.
Bake on sprayed pans@ 375° for 10 minutes.
Orange Citrus Cheesecake
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Creamy cheesecake flavored with bright orange zest is topped with a sauce made of fresh cranberries and orange juice.

Ingredients:
Reynolds Wrap® Heavy Duty Aluminum Foil
1 large orange
1 ¾ cups crushed vanilla wafers
¼ cup finely chopped pecans  (Optional)
1 tablespoon sugar
½ cup butter, melted
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
2 tablespoons all-purpose flour
3  eggs, lightly beaten
3 ounces white baking chocolate, chopped
1 cup fresh cranberries, coarsely chopped
¼ cup granulated sugar
2 tablespoons orange juice

Directions:
Preheat oven to 350 degrees F. Line the outside of a 9-inch springform pan with a double layer of 18-inch-wide Reynolds Wrap® Heavy Duty Aluminum Foil. Bring edges of the foil up and mold the foil around the sides of the springform pan to form a watertight seal outside of the pan. Zest 1 teaspoon orange zest from the orange. Juice 1/4 cup orange juice from the orange set both aside. Combine vanilla wafers, pecans (if using), and 1 tablespoon granulated sugar in a medium bowl. Stir in melted butter. Press the mixture onto the bottom and about 1 1/2 inches up the sides of the prepared springform pan. Place in a roasting pan. Beat cream cheese, 3/4 cup granulated sugar, flour, and orange zest together in a large bowl using an electric mixer on low speed until combined. Add orange juice and beat until smooth. Beat in eggs and white chocolate. Pour filling into crust-lined pan. Place roasting pan on the oven rack. Pour enough boiling water into roasting pan to reach halfway up the sides of the springform pan. Bake 1 hour or until top is just set and edges jiggle slightly when pan is gently shaken. Turn oven off and allow cheesecake to stand in oven for 1 hour (it will continue to set up during standing time in oven). Remove springform pan from water bath and cool on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of the springform pan cool for 30 minutes. Remove sides of springform pan cool cheesecake on wire rack for 2 hours. Cover and chill for at least 4 hours before serving. Top with Cranberry Orange Sauce to serve. Cranberry Orange Sauce: Combine 1 cup fresh cranberries, coarsely chopped 1/4 cup granulated sugar and 2 tablespoons orange juice in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, until the sugar is dissolved and the cranberries start to break down. Remove from heat and cool completely before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 9 hrs 15 mins
Yields: 12 servings

Calories: 544
Fat: 37.5 g
Saturated fat: 20.3 g
Carbohydrates: 46.5 g
Sugars: 24.1 g
Dietary fiber: 1.5 g
Protein: 8 g
Cholesterol: 129.9 mg
Sodium: 324.6 mg
Kiddie Mac 'n' Cheese


Ingredients:
shell macaroni, milk, American cheese, salt

Directions:
Heat large pot of lightly salted water to boiling. Add pasta and cook 11 minutes, according to package directions. Drain.
Add milk to pasta pot and heat over medium heat. Sprinkle in American and Cheddar cheeses and the salt and whisk until melted and smooth.
Return macaroni to pot with cheese sauce and stir to combine. Serve warm.
Chef John's Turkey Burger
Category: meat-and-poultry
By Chef John

This recipe uses some of the same techniques and seasonings as the shish kebab to improve the dull turkey burger. For something made with meat that is 95% fat free this is pretty good!

Ingredients:
1 ½ pounds ground turkey
1 ½ tablespoons plain bread crumbs
1 ½ tablespoons ground almonds
1 teaspoon chile paste
2 cloves garlic, crushed and minced
1 ½ teaspoons finely grated fresh ginger
1 ½ teaspoons salt
1 ½ teaspoons garam masala
1 tablespoon lemon juice
2 tablespoons plain yogurt
2 tablespoons chopped fresh cilantro

Directions:
Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro; mix thoroughly with a spatula or clean hands. Shape ground turkey mixture into a ball and divide in 4 even pieces; refrigerate for 1 hour. Form each piece into a patty with damp hands. Preheat grill to medium heat and refrigerate turkey burger patties until the grill is hot. Grill turkey burgers until patty appears to be cooked about half way up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked and juices start to rise to the top.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 4 burgers

Calories: 301.2
Fat: 16.3 g
Saturated fat: 4.1 g
Carbohydrates: 5 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 34.4 g
Cholesterol: 135.6 mg
Sodium: 1025.6 mg
Rich & Guiltless Beetroot Brownies


Ingredients:
beetroots, dark chocolate, butter, caster sugar, eggs, plain flour, cocoa powder, baking powder, salt

Directions:
Carefully wash beetroot under a cold tap. Do not scrub them – simply rub off any dirt with your fingers. Try to avoid damaging the skin otherwise the beetroot will ‘bleed’ while cooking.
Place the beetroot in a saucepan and cover with cold water. Bring to a simmer, then cover and continue to simmer for between 30 minutes and 1 hour, depending on the size and age of the beetroot. They are cooked when their skins rub off easily and a knife can easily be inserted into the center of each beetroot.
Once cool enough to handle, rub the skins off the beetroot and cut beetroot into chunks. Place in a food processor with the dark chocolate and blend until a smooth purée, then set aside. Warm beetroot will melt the chocolate nicely.
Preheat the oven to 180°C (350°F/Gas 4]. If the cake tin (8”x8” square tin] has a removable base, butter the sides and line the base with a square of baking parchment, otherwise line the base and sides of the tin.
Mix together the butter and sugar and beat until the mixture is light and fluffy.
Whisk the eggs together in a small bowl for just a few seconds until mixed, then gradually add these to the creamed butter mixture, beating constantly.
Beat in the puréed beetroot mixture.
Sift the remaining ingredients together and fold into the wet ingredients until fully combined.
Pour the batter into the prepared baking tin reaching half way up the pan and smoothing the top with a palette knife or spatula. There is a bit extra batter that can be poured into a muffin tin (yields 3-4 additional brownies].
Bake in the oven for 30-35 minutes or until the centre of the cake is almost set but still wobbles when you gently shake the tin.
Remove from the oven and place on a wire rack to cool. Allow to cool completely in the tin before carefully removing the cake and cutting into squares to serve. (If you can resist them for that long, these will keep for a few days in an airtight container.].
Excellent the next day, heated in a microwave or oven, with a scoop of vanilla ice cream.
Quick Pickled Onions


Ingredients:
red onion, sugar, coarse salt, whole cloves

Directions:
Place onion slices into a small saucepan and cover with water. Bring to a boil; drain and transfer to a nonreactive bowl.
Bring vinegar, sugar, salt and cloves to a boil in the saucepan. Pour over the onion slices, and let cool.
Chill in an airtight container for at least 2 hours, or up to a month.
Light Lime Sponge Cake


Ingredients:
lime juice, water, all-purpose flour, baking powder, salt, eggs, sugar, lime zest

Directions:
Preheat oven to 350.
In small saucepan, heat lime juice and water until bubbles form around edge of pan.
Remove from heat; set aside.
Sift flour with baking powder and salt; set aside.
In small bowl of electric mixer, at high speed, beat eggs until thick and light yellow.
Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes(it will get thicker when you add sugar].
At low speed, blend in flour mixture just until smooth.
Add lime juice/water and lime zest, beating just mixed.
Pour batter right away into ungreased 9 inch angel food cake pan.
Bake 30 minutes, or until cake tester inserted in center comes out clean. Trace edges of pan with a knife and turn pan over onto serving plate; let cool completely.
Bulgarian Rock


Ingredients:
sugar, water, vanilla essence

Directions:
Place sugar, glucose and water in a saucepan.Heat until the sugar and glucose are dissolved, stirring constantly. Bring to boil.
Boil until the mixture forms a hard ball in cold water.
Remove from the heat and beat the mixture until white.
Add beaten egg, essence's, almond's and ONE drop of blue food colouring and beat until thick.
Pour into a well greased 25cm (10"] tin.
Cool and when cold chop into pieces, or as I do cover with plastic and break into pieces using a hammer.
Easy and Quick Sesame Asparagus


Ingredients:
asparagus, garlic cloves, sesame seeds

Directions:
Wash and snap off ends of asparagus., Heat oil in saute pan., Add all ingredients., Saute 5 minute., Turn off.  Place lid on and let sit about 10 minutes.
Southern Peach Pie Filling


Ingredients:
nectarines, sugar, ground cinnamon, ground nutmeg, lemon juice

Directions:
Wash peaches or nectarines, peel peaches and cut fruit into 1/2 inch slices.
To prevent darkening, place fruit in ascorbic acid solution (this can be found right next to the canning supplies in your local stores, it's in a small green canister]; drain well. Measure 24 cups fruit. Set aside.
In a 8-quart dutch oven or pot heat about 6 cups water to boiling.
Add 6 cups peach slices; return to boiling. Boil for 1 minute.
Using a slotted spoon, transfer peaches to a large bowl; cover.
Repeat with remaining fruit, 6 cups at a time.
Drain water from the pot.
In same pot combine sugar, Clear Jell, cinnamon and nutmeg and stir in the 4 1/2 cups water.
Cook over medium-high heat, stirring constantly, until mixture thickens and begins to boil.
Add the lemon juice; boil 1 minute, stirring constantly.
Stir in the almond extract.
Immediately add fruit, stirring gently to coat.
Heat for three minutes.
Spoon hot fruit mixture into hot, clean, sterile quart size canning jars, leaving 1-inch headspace.
Remove air bubbles, wipe jar rims, and adjust lids.
Process filled jars in a boiling water canner for 30 minutes.
Remove jars from canner; cool on wire racks.
Makes 6 quarts (enough for 6 pies].
To use pie filling: Spoon 1 quart filling into a pastry lined 9-inch pie pan. Dot with 1 tablespoon butter or margarine. Cut slits in top crust; adjust top crust. Seal and flute edges. Cover edge of pie with foil. Bake in a 375 degree oven for 25 minutes; remove foil. Bake 25-30 minutes more or until pastry is golden.
Southern-Style Sawmill Sausage Gravy
Category: uncategorized
By Jessica Lawson

A rich and flavorful Southern-style sawmill gravy with Jimmy Dean® sausage. Serve hot over split biscuits.

Ingredients:
1 (16 ounce) package Jimmy Dean® Premium Pork Regular Sausage
2 tablespoons unsalted butter
¼ teaspoon onion powder
⅛ teaspoon garlic powder
½ cup all-purpose flour
1 cup chicken stock
3 ½ cups whole milk, or more as needed
salt and freshly cracked pepper to taste
2 dashes hot pepper sauce

Directions:
Add sausage to a large skillet or heavy-bottomed pot over medium-high heat. Cook and stir with a spatula, breaking apart the sausage until cooked and starting to crisp, 5 to 7 minutes. Add butter, onion powder, and garlic powder; stir until butter is melted. Sprinkle flour over sausage and butter and stir until combined. Reduce heat slightly and cook until thick, 1 to 2 minutes. Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Simmer until stock is absorbed and mixture is thickened, 1 to 2 minutes. Stir in milk until gravy is hot and bubbly. Season to taste with salt and lots of freshly cracked pepper. If gravy becomes too thick, thin out with more milk.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 cups

Calories: 60.3
Fat: 3.3 g
Saturated fat: 1.9 g
Carbohydrates: 5.5 g
Sugars: 2.5 g
Dietary fiber: 0.1 g
Protein: 2.2 g
Cholesterol: 9.5 mg
Sodium: 97.7 mg
Oven Pork Chops


Ingredients:
egg, soy sauce, dry sherry, water, ground ginger, garlic powder

Directions:
Preheat over to 350°F.
Line baking dish with foil.
In a bowl, beat egg, soy sauce, sherry, ginger, and garlic powder.
Sprinkle bread crumb onto a plate.
Dip chops in egg mixture, then press into breadcrumbs, making sure they are evenly coated on both sides.
Place chops on foil lined pan and bake for 30 minutes.
Turn and bake for another 20 minutes.
Chive and Garlic Dip Mix


Ingredients:
dried chives, garlic powder, celery seed, black pepper, sour cream

Directions:
DRY MIX:
Combine all the dry ingredients and stir until well blended.
Place in a 3"X4" ziplock bag, (or jar] and seal.
FINISHED PRODUCT:
Combine the Chive and Garlic Dip mix with the sour cream.
Chill for at least 2 hours before serving.
Apple Lemon with Cinnamon Muffins
Category: bread
By ROBY

This is such a yummy, yummy recipe that my family and friends just love! Especially the men!

Ingredients:
2 cups all-purpose flour
4 teaspoons baking powder
1 pinch salt
½ cup sugar
2  eggs, lightly beaten
10 tablespoons butter
1 tablespoon lemon zest
1 teaspoon lemon juice
1 cup milk
1 large Granny Smith apple - peeled, cored and chopped
1 tablespoon sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups. In a bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream together the 1/2 cup sugar, eggs, butter, lemon zest, lemon juice, and milk. Mix the creamed ingredients into the flour mixture until evenly moist. Fold in the apples. Spoon into the prepared muffin cups. Mix the 1 tablespoon sugar and cinnamon, and sprinkle over the tops of the muffin batter. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool 1 to 2 minutes before turning out onto wire racks to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 12 servings

Calories: 228.2
Fat: 11 g
Saturated fat: 6.6 g
Carbohydrates: 29.1 g
Sugars: 12.3 g
Dietary fiber: 1.1 g
Protein: 4 g
Cholesterol: 58.1 mg
Sodium: 208.7 mg
"The Man's" Taco Dip


Ingredients:
cream cheese, sour cream, cheddar cheese

Directions:
Mix cream cheese and sour cream until a soft mixture., Add taco seasoning and bean dip., Add 3/4 of cheese and pour into a baking dish., Add remaining cheese on top., Bake at 350 deg for 20 to 30 minutes or until golden brown., Serve with torillla chips.
Fudgy Popcorn


Ingredients:
butter, brown sugar, light corn syrup

Directions:
Preheat oven to 325 degrees., Place popcorn in a large mixing bowl., Set aside., Melt butter in a pan., Add remaining ingredients and mix well., Pour Butter mixture over popcorn., Toss gently to coat., Spread coated popcorn evenly on a jelly roll pan., Bake 10 minutes, stirring twice., WATCH CLOSELY TO PREVENT BURNING., Store in airtight container up to one week.
Light Whole Wheat Bread (Bread Machine)


Ingredients:
warm water, canola oil, maple syrup, salt, whole wheat flour, all-purpose flour, rolled oats, gluten, active dry yeast

Directions:
Combine ingredients in the breadmaker using the order required by the particular breadmaker.
Use "Whole Wheat" setting.
South Beach Diet Balsamic Vinaigrette


Ingredients:
extra virgin olive oil, fresh thyme, dried thyme, fresh basil, dried basil, salt, pepper

Directions:
Combine all ingredients in a jar or container with a tight lid., Cover and shake., Store in refrigerator.
Chilean-Style Hot Dogs With Avocado-Chili Relish


Ingredients:
extra virgin olive oil, fresh cilantro, jalapeno chile, shallots, lime juice, tomatoes, avocados, sea salt, salt, pepper, butter, garlic

Directions:
AVOCADO-CHILI RELISH:
In a bowl whisk together olive oil, cilantro, jalapenos, shallots, and lime juice.
Gently fold in tomatoes and avocados.
Sprinkle lightly with salt and pepper; set aside.
Prepare frankfurters as desired.- (We chose to grill them] over medium heat.
In a small bowl, mix the butter and garlic.
Spread butter mixture on the sub rolls.
In a large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.
TO SERVE:
Tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately. Makes 4 to 6 servings.
*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.
Pecan Graham Crust


Ingredients:
graham cracker crumbs, pecans, unsweetened flaked coconut, butter, margarine

Directions:
Preheat oven to 350 degrees F.
Place graham cracker crumbs, pecans and coconut flakes on a cookie sheet.
Place in oven for 15 minutes, stirring every 5 minutes.
Remove the crumb mixture and let cool.
In medium bowl, melt butter in microwave, about 30 seconds depending on your microwave.
Add crumb mixture to butter and mix together well making sure butter is well incorporated.
Use as crust for your favorite cheesecake, torte or cream pie.
Minty Grasshopper Pie


Ingredients:
marshmallows, milk, creme de menthe, Creme de Cacao, butter, margarine

Directions:
Mix melted butter with wafer crums and line a 9" pie plate with the crumbs.
Melt marshmallows with milk in top of a double boiler.
Cool, then add creme de menthe, creme de cacao, and whipped cream.
Pour cream mixture over crust and put in freezer until firm.
Will not freeze solid.
Remove from freezer and let stand 10 minutes before serving.
You can sprinkle the top with additional chocolate crumbs if that's what you like.
Butternut Squash Bake


Ingredients:
garlic clove, olive oil, salt, pepper, tomatoes, part-skim mozzarella cheese, parmesan cheese, scallions

Directions:
Preheat oven to 400 degrees.
Cut squash in half, scoop out seeds, peel and cut into 1-inch cubes.  (Received a suggestion from a more experienced chef here on 'zaar, peeling will be easier if squash is cut into smaller chunks first.].
Toss with garlic and olive oil and pour mixture into 2 quart baking dish.
Bake, uncovered, for 30 minutes, stirring twice.  Meanwhile, chop tomatoes.
Remove baking dish from oven, add salt and pepper and mash the squash up a bit with the back of a spoon.  In the following order, top with tomatoes, mozzarella cheese, parmesan and scallions.
Return to oven and bake, uncovered, for 30 more minutes or until hot and bubbly and cheese has melted.
Nif's Vanilla Sugar (Don't Throw out Your Vanilla Pods!)


Ingredients:
vanilla pod, granulated sugar

Directions:
Pour sugar into an airtight container. Add vanilla pods. Let sit for a week, shaking every day.
After a week, remove the vanilla pods and blitz them in a mini chopper. My spice grinder worked perfectly! Add ground vanilla back to sugar.
You can still shake this every day for a week or just enjoy it as is. The longer you leave it, the stronger the flavour.
Arugula-Fig Salad with Creamy Gorgonzola
Category: salad
By Anastasia

This easy, low-carb fig salad with creamy Gorgonzola and peppery arugula is a beautiful and elegant dish that's perfect for a light lunch or a summer salad. Makes for easy summer entertaining if you prep everything in advance and assemble just before serving. I didn't feel the need to toss this salad as I was afraid of damaging the gorgeous figs.

Ingredients:
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 tablespoon orange blossom water, or more to taste
1 tablespoon orange juice
1 teaspoon grated orange zest
4 cups baby arugula
4  fresh figs, stemmed and quartered
3 ounces creamy Gorgonzola cheese, diced into small cubes
¼ cup crushed pistachios
sea salt and cracked black pepper to taste

Directions:
Combine olive oil, lemon juice, orange blossom water, orange juice, and orange zest in a glass jar and shake dressing until emulsified. Arrange arugula on a salad platter, place figs on top, then top with Gorgonzola cheese and scatter the crushed pistachios over to garnish. Season with salt and pepper. Pour the dressing over the salad and serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 193.7
Fat: 15.9 g
Saturated fat: 4.1 g
Carbohydrates: 9 g
Sugars: 6.4 g
Dietary fiber: 1.8 g
Protein: 4.7 g
Cholesterol: 15 mg
Sodium: 219.3 mg