xiaoxl/recipe_data huggingface dataset:
BERRY AND COCONUT SCONE CAKE......with White Chocolate Drizzle


Ingredients:
self raising flour, salt, sugar, butter, frozen raspberries, white chocolate

Directions:
preheat oven to 180 Celsius  grease small bundt or cake tin.
place the flour, coconut, salt, sugar and butter into a mixing bowl.
rub in the butter until well combined.
stir in the cream to form a dough then stir in the frozen berries. quite a solid mix.
press into the tin.
cook for approx 35 -40 minutes until golden on top and a skewer comes out clean.
cool in tin.
place the white chocolate into a small bowl and melt in 10 second intervals in the microwave. stir at each interval.
drizzle the chocolate over the cake.
dust with icing sugar when ready to serve.
NOTE. you can replace the raspberries with frozen berries of choice.
Chinese Chicken Salad


Ingredients:
lettuce, green onions, wonton wrapper, toasted sesame seeds, sugar, salt, pepper, vinegar

Directions:
Fry the chicken until done.
Shred and add to the chopped lettuce.
Add 3 green onions,chopped.
Add the slivered almonds.
Add the chow mein noodles,or you can fry wonton wrappers in hot oil. I prefer the wonton wrappers.
Cut the wrapper in to 4 pieces and fry in hot oil,and drain.
Now mix the dressing ingredients together but do not add to salad until you are ready to eat.
Mexican Rice II


Ingredients:
long-grain rice, ground cumin, onion, tomato sauce, chicken broth

Directions:
1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and/or toasted. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Zucchini Brownies


Ingredients:
eggs, milk, vanilla, zucchini, pecans

Directions:
Whisk first 5 ingredients well.
Add Brownie mix, stirring well.
Fold in chips and nuts.
Spread in jelly roll pan and bake according to box directions. Brownies will appear "wet" but will test done.
Cantonese Corn Soup


Ingredients:
chicken broth, water, fresh ginger, salt, cornstarch, cooked ham

Directions:
Combine chicken broth, 1 cup water, 1/3 cup rice wine, and the ginger in large saucepan.  Heat to boiling.  Reduce heat and simmer uncovered 20 minutes.
Remove ginger from broth and stir in remaining 3 T. rice wine, the corn and salt.  Heat to boiling, then reduce heat to low.
Dissolve cornstarch in remaining 1/4 cup water and gradually stir into soup.  Heat, stirring constantly, until slightly thickened.  Remove from heat and pour egg whites in thin stream around edge.  Stir once and add sesame oil.
Sprinkle ham over soup in bowls.
White Chocolate Chunk Muffins


Ingredients:
all-purpose flour, brown sugar, baking soda, salt, buttermilk, butter, eggs, vanilla, white chocolate

Directions:
Preheat oven to 400 degrees.
Grease 12 (3 1/2 inch] large muffin cups.
Combine flour,sugar,cocoa,baking soda and salt in a large bowl.
Combine buttermilk,butter,eggs and vanilla in small bowl until blended.
Stir into flour mixture just until moistened.
Fold in white chocolate.
Spoon into prepeared muffin cups,filling half full.
Bake 25-30 minutes or until wooden toothpick inserted in center comes out clean.
Cool in pan on wire rack for 5 minutes.
Remove from pan.
Cool on wire rack 10 minutes.
Serve warm or completely cool.
Best Dinner Rolls


Ingredients:
flour, sugar, butter, margarine, salt, fast rising yeast, warm water, milk, egg, butter

Directions:
In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky].
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Lightly spray sheet of plastic wrap with cooking spray; cover the pan loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
Move the oven rack to a low position so that top of the pan will be in the center of the oven. Heat the oven to 375°F Bake 12 to 15 minutes or until golden brown. Remove from pan to a cooling rack. For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Serve warm or cooled.
Roasted Red Pepper and Arugula Pizza


Ingredients:
yellow cornmeal, arugula leaves, pine nuts, red onion, crushed red pepper flakes, mozzarella cheese

Directions:
Preheat oven to 425 degrees.
Sprinkle 1 tablespoon cornmeal onto a large baking sheet coated with cooking spray.
Unroll pizza dough onto prepared baking sheet, and stretch sides gently into an 11x15 inch rectangle.
Bake at 425 degrees for 7 minutes. Remove crust from oven.
Layer red pepper strips and arugula (or spinach leaves] over crust.
Sprinkle with pine nuts, red onion and crushed red pepper.
Put in oven again and bake for 5 minutes.
Sprinkle with cheese and put it back in the oven for 2 minutes more or until cheese melts.
Cut into 8 pieces.
Beef Tenderloin With Cabernet Sauce


Ingredients:
beef tenderloin, garlic clove, sea salt, fresh coarse ground black pepper, olive oil, shallot, bay leaf, fresh parsley, beef broth, unsalted butter, fleur de sel, coarse sea salt

Directions:
Preheat oven to 450F.
Rub meat with garlic & sprinkle with 1/8 t sea salt & pepper.
Heat olive oil in heavy skillet.  Sear meat  over high heat 3 minutes until browned on all sides.
Place in oven and roast 10-20 minutes to desired doneness, turning once.
Combine wine with the herbs/veggies and bring to boil.
Simmer over medium heat until reduced by half.  Run liquid through mesh strainer to remove any large pieces.
In small saucepan, heat broth over high heat 5-7 minutes until reduced by half.
Combine borth & wine mixture.
When meat is cooked, remove from pan and cover with foil.
Pour any juices from pan in with broth mixture.
Mix in butter and more salt & pepper if desired.
Slice tenderloin, sprinkle with fleur de sel (or coarse sea salt] and pour sauce over.  Serve.
Sugar and Spice Hot Chocolate


Ingredients:
milk, apple pie spice, dark chocolate, sugar, cinnamon sticks, heavy cream

Directions:
Pour milk in a pan., Sprinkle apple spice onto milk., Break or chop chocolate into pieces and add to milk., Add enough sugar to sweeten to your taste., Heat mixture over low heat until milk just boiling stirring all the time., Place 1 cinnamon stick into each of 2 cups., Pour hot chocolate into cups., top with whipped cream., serve immediately.
Hawaiian Rolls Recipe


Ingredients:
milk, butter, egg, sugar, salt, bread flour

Directions:
Place milk in mixing bowl, and sprinkle yeast in milk.
Allow 4, or 5 minutes to dissolve.
In a mixing bowl add in beaten egg.
Put butter in Pineapple juice and microwave for about a minute till butter is melted.
Pour butter /Pineapple juice, sugar, and salt in mixing bowl with milk, and yeast. (Important: if butter, and juice is hotter then 125° it will kill the yeast.] It should feel like bathwater.
Mix in 1 cup flour.
Once that is incorporated in, mix another cup, and so on. You may have to adjust the amount of flour depending on humidity, and elevation where you live. If dough is still wet add a table spoon of flour at a time till you get the right consistency.
If you are using a dough hook, let it work dough for around 10 minutes.
If working by hand fold dough out on dusted service and work dough by hand "first folding one way, then the other. work for about 5, or 6 minutes.
Dough should feel somewhat wet, but not sticking to your flour dusted hands.
Form into a ball and place in large greased mixing bowl. Be sure and rub a little oil on dough ball.
You don't want it to stick to the bowl as it begins to rise or it will deflate.
Cover with damp towel and place in a warm area to rise. ( top of fridge works good].
It will double in size in about an hour.
Punch down, roll it out into a rectangle, and divide it into 12 balls.
Place the dough balls about an inch apart in 12X15 baking pan.
Allow it to rise again to twice its size.
Bake at 375 for approximately 15 minute When tops began to turn golden brown their done.
Brush tops with butter, and your done.
Mexican Chicken Stew


Ingredients:
salt, onion, green pepper, garlic cloves, diced tomatoes, whole kernel corn, cumin, cinnamon, clove

Directions:
Cut chicken into 3/4 inch pieces, sprinkle with 1/2 teaspoons salt. Cook in oil in large saucepan until chicken loses pink color.
Add onion and garlic. Continue cooking, stirring often until onion is soft.
Add remaining salt, tomatoes and their liquid, corn, picante sauce, cumin, cinnamon and cloves. Bring to boil; reduce heat and simmer covered 10 minutes.
Add green pepper. Simmer 10 minutes. Ladle into soup bowls and top with a dab of sour cream if desired.
Betty Crocker Peach Pancakes


Ingredients:
egg, flour, milk, sugar, baking powder, salt, cinnamon

Directions:
Beat egg with hand beater until fluffy.
Add rest of ingredients.
Grease griddle and heat.
Pour about 3 tbsp batter onto hot griddle and cook until edges of pancake puff and look dry around edges.
Flip, and cook opposite side until golden brown.
Peanut Butter Cookies


Ingredients:
butter, sugar, brown sugar, peanut butter, egg, flour, salt, baking soda

Directions:
Preheat oven to 350°F., Cream butter in large bowl. Add sugars and mix well., Add peanut butter to butter and sugars mix and mix well., Mix in egg., Combine remaining dry ingredients and blend into butter., Bake 10-15 minutes on a lightly greased cookie sheet.
Chavrie Fresh Goat Cheese With Dried Cranberries and Walnuts


Ingredients:
dried cranberries, walnut pieces, mint

Directions:
Place dried cranberries in a food processor and chop very quickly in pulse mode.
Add chopped walnuts and pulse for 10 seconds.
Place chopped dried cranberries, walnuts and mint in a plastic bag and shake until well mixed.
Pour mixture onto a sheet tray.
Remove Chavrie® from package while maintaining pyramid shape (see package for details] and gently press in each side in mixture until well coated.
Serve on cheese board with crackers or rustic bread.
Variations:.
Replace dried cranberries with dried cherries, raisins or golden raisins.
Replace walnuts with almonds, hazelnuts pine nuts.
Jelly Doughnuts
Category: bread
By Charlie McHugh

You can use any flavor of jelly or jam to make this recipe. Serve plain, sugared, or frosted.

Ingredients:
1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup water
1  egg, beaten
3 tablespoons margarine, melted
¾ cup white sugar
4 ½ cups bread flour
1 teaspoon salt
1 ½ teaspoons ground nutmeg
1 tablespoon active dry yeast
¾ cup any flavor fruit jam
2 quarts vegetable oil for frying

Directions:
In a bread machine pan add the milk, water, beaten egg, melted butter, sugar, bread flour, salt, nutmeg, and yeast in the order recommended by the manufacturer. Set machine to the sweet dough cycle (see Editor's Note for using your stand mixer). Once the dough cycle is completed, turn the dough out onto a floured board and let it rest for 10 minutes. Roll the dough out to a 1/4-inch thickness. With a floured cookie cutter, cut into 2 1/2-inch rounds. Place 1/2 teaspoon jam or jelly in center of half of the rounds. Moisten edges with cold water; top with the remaining rounds, pinching edges together firmly. Place the sealed doughnuts on an greased baking sheet. Cover and let rise until doubled in a warm place, about 45 minutes. Heat oil in deep fryer to 375 degrees F (175 degrees C). Fry one layer of doughnuts at a time. Turn doughnuts as they rise to the surface until golden brown, about 2 to 3 minutes. Remove from oil, being careful not to poke doughnuts. Drain onto paper towels and toss with sugar, if desired.

Prep time: 30 mins
Cook time: 20 mins
Total time: 2 hrs 35 mins
Yields: 24 doughnuts

Calories: 138.9
Fat: 9.2 g
Saturated fat: 1.4 g
Carbohydrates: 13.9 g
Sugars: 11.6 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Cholesterol: 8.6 mg
Sodium: 123 mg
Cauliflower and Parmesan Soup


Ingredients:
cauliflower, potato, water, leeks, butter, parmesan cheese, nutmeg, parsley, chives

Directions:
Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes.
Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes.
Use a potato masher to crush the vegetables in the pan, or purée half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
Tarragon Turkey Burgers


Ingredients:
ground turkey, milk, fresh tarragon, Dijon mustard, salt, black pepper

Directions:
In mixing bowl, combine cubed bread and milk.  Mash together until milk is completely incorporated.
Add remaining ingredients.
Gently mix with spoon or hands, being careful not to overmix, but be sure to completely mix in bread mixture.
Form into four patties.
Grill (or cook in frying pan], as desired, turning once, until turkey is cooked through.
Comforting Apple Crisp


Ingredients:
apples, fresh lemon juice, ground cinnamon, sugar, all-purpose flour, brown sugar, ground cinnamon, butter, oats, walnuts, vanilla ice cream

Directions:
For the filling: Preheat oven to 350 degrees and grease a 2 1/2 quart casserole dish. In a medium mxing bowl mix together apple slices, lemon juice, cinnamon, and sugar, let sit for at least 5 minutes.
For the topping: In a small mixing bowl stir together flour, brown sugar, and cinnamon. Cut in butter until mixture forms small clumps. Stir in oats and nuts.
To assemble: Pour apples in prepared pan and top with topping, lightly press the topping on top of the apples.
Bake until topping is brown and the filling is bubbly, about 40 to 45 minutes. Serve warm with ice cream or whipped cream.
Magick Mushrooms - Stuffed Italian Style


Ingredients:
button mushrooms, tomato paste, onion, garlic, unsalted butter, fresh sage, fresh oregano, fresh parsley

Directions:
Remove stems from mushrooms and chop finely.
Melt butter in frying pan over medium heat.
Add onion and mushroom stems.
Cook 5 minutes or until soft.
Add garlic& breadcrumbs; cook for further 2 to 3 minutes.
Season with salt and pepper.
Stir in herbs.
Spread 1/2 to 1 tsp of tomato paste over inside of each mushroom.
Fill with stuffing mixture.
Top with tasty cheese (as much as you can cram on there].
Bake at 190 degrees c for approx 25 minutes, or until cheese has melted and browned slightly on top.
Jonesy's  French Onion Soup(Low Salt)


Ingredients:
olive oil, onions, water, fresh thyme, reduced-sodium chicken broth, low sodium beef broth, pepper, swiss cheese, cheddar cheese

Directions:
Caramelize the onions by putting the onions in the oil and margarine in a large Dutch oven or soup pot with the water and pepper.  Cover with a tight lid.  Let the onions soften and sweat over medium heat about 10 minutes.
When the water has evaporated, remove the lid, turn heat to low and slowly  caramelize the onions, stirring frequently for about one hour.  Onions should be brown in color when ready and reduced in quantity to almost one half.
At this time, add the broth and thyme.  Also add a small bit of raw onion if desired for body and appearance.  Boil and bit longer to soften these.
Season again with pepper to taste.
Preheat the oven broiler.  Ladle the soup into oven proof soup bowls.  Fit a slice of the toasted bread on top.  Sprinkle with the cheese.
Place bowls  on cookie sheet.
Broil till cheese melts and turns golden.
---------ENJOY THIS GREAT SOUP----------------.
Bittersweet Chocolate Sorbet


Ingredients:
water, granulated sugar, cocoa powder, bittersweet chocolate

Directions:
1.  Put all the ingredients in a saucepan and bring to a boil, stirring occasionally.  Take off the heat and let cool.
2.  Freeze the mixture in an ice cream machine until set.  Alternatively, you may pour the mixture into a shallow pan and freeze in your freezer until semi-solid.
3.  Take the mixture from the freezer, chop into several pieces, and process in the chilled bowl of a food processor or blender until well blended.  Return to the freezer for at least another two hours before serving.
Please note:  Cooking time does not include time in ice cream maker or freezer.
Summer in a Bowl Aka Grilled Veggies Pasta


Ingredients:
zucchini, sweet onion, tomatoes, green bell pepper, garlic, extra virgin olive oil, fresh mozzarella cheese, pasta, fresh basil, kosher salt, fresh ground black pepper

Directions:
Preheat gas grill to medium high.  Place prepared veggies on perforated grilling pan which has been brushed with olive oil.  Grill veggies for 5 minutes, turning once during this time.
Remove veggies from grill and allow to slightly cool.  Remove charred skin from tomatoes and peel garlic cloves, but do not peel other veggies.  Chop all the vegetables and place into large bowl and combine with olive oil.  Add chunks of fresh mozzarella.  Salt and pepper to taste.
Cook pasta according to package directions.  Drain and immediately combine with veggies and cheese mixture.  Add basil leaves.  Salt and pepper to taste.
Serve when desired- immediately, a little later or refrigerate.
Chocolate Chip Peanut Butter Cookies


Ingredients:
butter, margarine, white sugar, light brown sugar, eggs, vanilla extract, creamy peanut butter, chunky peanut butter, flour, baking soda, salt, peanuts

Directions:
In a large bowl, cream butter and sugars together.  Mix in one egg at a time until well blended.  Add egg yolk and vanilla and beat until fluffy. Blend in peanut butter. Sift flour, baking soda, and salt together.  Stir flour mixture into the dough.  Fold in the chocolate chips.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees.
Roll dough into 1 1/2 inch balls and place on a lightly greased baking sheet.  Press down lightly with a sugar coated fork to make a criss-cross pattern.
Bake for 10 to 14 minutes in preheated oven.  Cookies should look dry but not brown.  Don't over bake them.  Allow the cookies to cool a few minutes before removing from baking sheet.
Smoked Chuck Two-Hearted Chili


Ingredients:
yellow onions, garlic cloves, ale, diced tomatoes, tomato sauce, rotel, tomato paste, bacon, chili powder, cumin, oregano, kosher salt, fresh cracked pepper, Tabasco sauce, Worcestershire sauce

Directions:
Coat chuck roast with oil and, apply Meatheads's Big Bad Beef Rub. Smoke at 225 for about 7 hours until around 165 for a more cubed/chunky chili, or wrap in foil at 165 and cook to 195 for a more stringy/pulled type texture. Set aside to cool.
While chuck roast is cooling, de-seed and chop 4 jalepenos and chop 2 yellow onions.
Cook bacon in chili pot, set aside for a snack. Add veggies to bacon grease with some salt and pepper. Cook veggies on medium heat until translucent and almost carmelized. Add  garlic at the last 30 seconds of the saute.
Add chili powder, cumin, and oregano into the sauteed veggies allowing the spices to "bloom", about 30 seconds.
Pour in 1 Two Hearted Ale and allow alcohol to cook out for about 5-10 minutes.
Add the petite diced tomatoes, tomato sauce, Rotel, and tomato paste. Chop chuck roast into small cubes, about 1/4"", add to pot.  Add splashes of Tabasco (green, red, and brown], Worcestershire, and taco sauce. Gauge thickness at this point, add more liquid/beer if necessary. Bring to boil, turn down to simmer for about 3 hours, lid on for the 1st hour.Chili is done when meat is tender and slightly reduced and at desired thickness.".
Ham Pasta Salad


Ingredients:
shell pasta, ham, hard-boiled eggs, onion, mayonnaise, season salt

Directions:
Cook pasta according to package directions.
While pasta is cooking, peel and dice boiled egg and onion.  Drain cans of ham and place in a bowl.  Using a fork, shred the ham.
Once pasta is cooked, drain and transfer to a large bowl.  Add egg, onion, pickle relish, and mayonnaise.  Stir.  If salad is too dry, add more mayonnaise.
Add season salt to taste.  Stir.
Serve warm with Club Crackers or cover and chill several hours in the refrigerator and serve cold (preferred].
Chill Out Warm Brownie Sundae


Ingredients:
vanilla ice cream, maraschino cherry

Directions:
Place brownie in a bowl or dessert dish and microwave for 10-15 seconds, or until frosting just begins to melt.
Top with vanilla ice cream and then drizzle on hot fudge.
Garnish with whipped cream and cherry.
Enjoy!
Israeli Salad
Category: salad
By Maslow

Israeli salad can typically be found at the many falafel street stands all over Israel. It is served on its own as a side dish or inside a pita sandwich wrap. This fresh, light, and colorful salad is sure to become a favorite for your family. Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves. Goes great in a pita with falafel, hummus, and tahini, but also works as a side dish with any middle eastern, Greek, or even north African food.

Ingredients:
6  cucumbers, diced
4  roma (plum) tomatoes, seeded and diced
5  green onions, sliced
1  red bell pepper, seeded and diced
⅓ cup chopped garlic
1 cup chopped fresh parsley
½ cup minced fresh mint leaves
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon salt
1 tablespoon ground black pepper

Directions:
Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve.

Prep time: 25 mins
Total time: 25 mins
Yields: 5 servings

Calories: 271.5
Fat: 22.3 g
Saturated fat: 3.1 g
Carbohydrates: 18.4 g
Sugars: 7 g
Dietary fiber: 3.6 g
Protein: 3.7 g
Sodium: 1415.3 mg