xiaoxl/recipe_data huggingface dataset:
Thera's Canadian Fried Dough
Category: bread
By Thera Holmes

If you have ever been in Canada, especially Ottawa, Ontario, we have a pastry called BeaverTails® -- a whole-wheat pastry, fried and covered in an assortment of goodies. The Indians originally made these, but they were called pigs' ears. Over the years I have perfected the recipe to the point where I and my friends no longer go out to get them. I just make 'em at home! Enjoy, EH!

Ingredients:
½ cup warm water (110 degrees F/45 degrees C)
5 teaspoons active dry yeast
1 pinch white sugar
1 cup warm milk (110 degrees F/45 degrees C)
⅓ cup white sugar
1 ½ teaspoons salt
1 teaspoon vanilla extract
3  beaten eggs
⅓ cup vegetable oil
5 cups whole-wheat flour, divided
1 quart vegetable oil for frying
2 cups white sugar
½ teaspoon ground cinnamon, or to taste

Directions:
Mix warm water, yeast, and 1 pinch of sugar in a large bowl, and let stand until the yeast begins to foam and form a creamy layer, about 5 minutes. Stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil until the sugar has dissolved. Mix in about half the whole-wheat flour, and stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and knead in more flour until the dough is no longer sticky. Knead until smooth and elastic, about 10 minutes. Form the dough into a ball, place into an oiled bowl, and cover. Let rise until the dough has doubled in size, about 1 hour. Punch down the dough, knead a few times to reshape it, and pinch off a piece of dough about the size of an egg. Roll the dough ball out into an oval shape about 1/4 inch thick. Place finished fried dough on a cloth and cover while you finish rolling out the pastries. Heat oil in a deep-fryer or large, deep skillet to 375 degrees F (190 degrees C). Oil should be at least 4 inches deep. Combine 2 cups of sugar with cinnamon to taste in a shallow dish or pie plate, and set aside. Gently lower the pastries, one at a time, into the hot oil, and fry 1 to 2 minutes per side until golden brown. Blot excess oil from fried pastries with paper towels; gently press each pastry into the cinnamon sugar while still warm. Shake off excess sugar.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 5 mins
Yields: 20 pastries

Calories: 284
Fat: 9.7 g
Saturated fat: 1.5 g
Carbohydrates: 46.2 g
Sugars: 24.1 g
Dietary fiber: 3.9 g
Protein: 5.8 g
Cholesterol: 28.9 mg
Sodium: 192.1 mg
Creamy Chicken Tequila Pasta


Ingredients:
boneless skinless chicken breast, soy sauce, red onion, green pepper, fresh cilantro, garlic cloves, lime juice, heavy cream, cooked pasta

Directions:
Combine chicken and soy sauce in a bowl and chill until needed.
Heat 1 tsp oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
Remove from pan and save.
In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes].
Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes].
Stir in onion and peppers.
Serve over cooked pasta of your choice.
America's Greatest Gourmet Burgers


Ingredients:
sherry wine vinegar, olive oil, Dijon mustard, Worcestershire sauce, ketchup, fresh chives, fresh tarragon, olive oil, shallots, garlic cloves, crushed red pepper flakes, beef chuck, Italian parsley, Dijon mustard, Worcestershire sauce, salt, fresh ground black pepper, egg, bacon, gruyere cheese, foie gras

Directions:
TO MAKE THE BOUDRAN SAUCE:
Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
TO PREPARE THE BURGERS:
Heat 1 tablespoon oil in heavy nonstick small.
sauté pan over medium heat. Add shallots.
Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using],  shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!].
Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method].
Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
Add the foie gras (if using] and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!].
Place the foie gras on top of the bacon on the patties.
Shave the truffle(if using, we didn't, price.
too exorbitant, and we dislike them]very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper].
Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
We made a fancy burger into a classy meal!
Gingerbread Cake with Lemon Glaze
Category: desserts
By Chef John

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Ingredients:
1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1  egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan. Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl. Stir sugar, molasses, oil, and egg into flour mixture until just combined. Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute. Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves. Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 cake

Calories: 354.6
Fat: 13.1 g
Saturated fat: 1.8 g
Carbohydrates: 57.5 g
Sugars: 35.2 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Cholesterol: 20.7 mg
Sodium: 384.4 mg
Garlic Soup Puree


Ingredients:
garlic, garlic, olive oil, onions, chicken broth, lemon juice, bay leaves, dried thyme, milk

Directions:
Separate the heads of garlic into cloves, but don't bother to peel them.
Heat olive oil in a 2 quart pot over medium heat.
Add garlic and cook, stirring occasionally for 15 to 20 minutes or until the skins turn golden.
Add the onion and cook until soft, another 5 minutes.
Add the broth, then the lemon juice, bay leaves and thyme.
Increase heat to high and bring to a boil.
Lower heat to medium and simmer for 30 minutes.
Remove from heat, place contents of the pot in a food processor or blender and puree.
Strain garlic puree through strainer into a medium pot over medium heat. Add milk cover and bring to a boil.
Immediatly reduce heat to low and simmer for 10 minutes.
Serve hot.
Tasty South Beach Meatballs


Ingredients:
lean ground beef, egg substitute

Directions:
Sounds weird but -- using a handmixer mix everything together., Spray pan with PAM and pan fry over low heat, browning all sides., Cover and let cook for 10-15 minutes until cooked all the way through.
Empanada Pie
Category: main-dish
By KIMBERJS

Serve this empanada pie with a salad, hard-boiled eggs, salsa or sour cream, and shredded Mexican cheese (optional).

Ingredients:
cooking spray
1 medium onion, quartered
3 cloves garlic
2 tablespoons canola oil
1 (8 ounce) package mushrooms, chopped
½ cup pitted Kalamata olives
1 tablespoon dried oregano
2 ½ teaspoons paprika
1 teaspoon ground cumin
½ teaspoon crushed red pepper flakes
⅛ teaspoon ground black pepper, or to taste
1 pound 90% lean ground beef
1 (15 ounce) package pie crusts
1 small egg
1 teaspoon water

Directions:
Place onion in a food processor and process to a medium chop. Use a garlic press to add garlic to the chopped onion. Preheat a saute pan over medium-high heat. Add oil, onion, and garlic to the hot pan. Reduce heat to medium and saute until golden, about 5 minutes. Place mushrooms in the food processor and process to a medium dice. Stir into the onion mixture and cook for 3 to 4 minutes. Meanwhile, process olives to a fine mince and set aside. Add oregano, paprika, cumin, red pepper flakes, and pepper to the pan; cook and stir until fragrant, 1 to 2 minutes. Crumble in ground beef and cook, breaking up with a spoon or spatula, until thoroughly browned, 5 to 8 minutes. Stir in olives. Remove from heat and cool for 20 to 30 minutes, stirring occasionally. Preheat the oven to 425 degrees F (220 degrees C). Spray a 9-inch pie plate with cooking spray. Line the plate with 1 pie crust. Carefully spoon the cooled beef mixture into the crust. Press the second crust on top. Slice air vents in the top crust. Beat egg and water together in a small bowl. Brush egg wash thoroughly over the complete surface of the pie. Bake in the preheated oven until crust is golden brown, 45 to 50 minutes. Let cool for 5 to 10 minutes before cutting and serving.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 9-inch pie

Calories: 440.8
Fat: 29.9 g
Saturated fat: 7.6 g
Carbohydrates: 26.6 g
Sugars: 1.3 g
Dietary fiber: 3 g
Protein: 16.6 g
Cholesterol: 55.9 mg
Sodium: 427.8 mg
Tasty Pickled Jalapenos


Ingredients:
extra virgin olive oil, carrots, garlic, ground oregano, salt, distilled white vinegar, distilled water

Directions:
Scrub jalapenos, trimming off the stem.
Set aside.
Into a large, deep heavy pot, pour 1/2 cup oil (enough to coat the bottom of pot].
Heat oil until almost smoking, then turn off or reduce the heat.
Add onions, garlic, and carrots.
Stir only until onions are clear, don't brown any of the vegetables.
Add oregano, bay leaves and salt and stir to mix.
Add vinegar and water and bring to a boil, stirring often.
Continue to boil and stir until salt is dissolved, then add remaining 1-1/2 cups of oil and return to a boil.
Stir in jalapenos and remove from heat.
Fill 16-20 hot, sterilized 1-pint jars (or 8-10 1-quart jars] leaving 1-1/2 inches of head space.
Wipe rims clean, then seal jars tightly.
Cool jars, then store in cool dry place until ready to use.
Cider Six Twisted Ways


Ingredients:
apple cider, brown sugar, whole cloves, whole allspice, cinnamon sticks, lemon peel strips, low-fat vanilla ice cream, rosemary sprigs, vanilla bean, pomegranate juice, cranberries

Directions:
Main Directions: Place whole cider spices in a zip-top plastic bag and give them a firm whack with a rolling pin, mallet or skillet to crush them. Combine cider and sugar in a large saucepan, stirring until sugar dissolves. Add crushed spices from plastic bag and bring to a boil. Reduce heat to medium and simmer 15 minutes. Strain through sieve, discard solids and serve warm. To keep warm for awhile, transfer to a warm Crockpot.
Citrusy Spiced: Use a vegetable peeler to shave sections of rind from lemon or orange (leaving the white pith behind], and add them to the cider while it simmers.
Apple Cider Nog: After pouring cider into individual cups, top each with a tablespoon of low-fat vanilla ice cream and serve immediately.
Rosemary: Stir in the sprigs of fresh rosemary before the cider begins to boil.
Pomegranate-Vanilla: add vanilla bean before cider begins to boil. Add pomegranate juice at beginning of simmer.
Cranberry-Apple: add cranberry juice or fresh cranberries at beginning of simmer.
Remember to strain after adding additional ingredients per main recipe.
Emeril Lagasse's Potato, Onion & Roquefort Soup


Ingredients:
unsalted butter, yellow onions, garlic, yukon gold potatoes, salt, black pepper, cayenne, bay leaf, heavy cream, Roquefort cheese, fresh thyme, bacon

Directions:
In a large saucepan, melt the butter over medium-high heat.
Add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
Add the stock and bring to a boil.
Reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
Remove and discard the bay leaf.
Remove from the heat and puree until smooth.
Add the light and heavy creams, and stir well to blend.
Gently reheat and barely simmer; careful not to boil.
Add 3/4 cup of the cheese, the thyme, and Port, and whisk until the cheese is just melted.
Adjust the seasonings, to taste.
Top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.
Josef's Pasta Sauce


Ingredients:
san marzano tomatoes, tomato paste, dried basil, dried oregano, dried thyme, salt, pepper, sugar, olive oil, red wine, white wine, bulb of garlic, onions, parsley

Directions:
In a medium sized pot heat on med. high EVOO with red chili pepper flakes, add onions for 2 minutes, lower heat and then add garlic for another 2 minutes.  Add the optional wine and reduce to half.  Add tomatoes and tomato paste and bring up to heat on medium.
Add basil, oregano, thyme, salt, pepper, sugar, dried red pepper, and remaining olive oil.
Once the sauce starts to bubble lower heat to a low simmer and cover.
Stir every 15 minutes until the sauce reaches desired thickness and add chopped parsley for the last 5 cooking minutes.
Remove from heat and let stand.  Add water or stock if you would like it thinned out.
Stuffed Zucchini /Squash


Ingredients:
green zucchini, lean ground beef, lean ground lamb, white rice, water, curry powder, allspice, salt, pepper, tomato sauce

Directions:
In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended.  Let sit for at least 15 minutes.
Cut the top off each zucchini and carefully hollow out each one.  Be careful not to break the edges.  (I use an apple corer] Keep the end in-tact so that you have a tube.
Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking]. Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered.  Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid.  Cover pot and bring to a boil.  Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
Serve with salad or with seasoned rice (pilaf is good].
Lemon Grilled Whole Tilapia With Grilled Bell Pepper Salsa #RSC


Ingredients:
garlic cloves, cherry tomatoes, lemons, onion, yellow bell pepper, red bell pepper, olive oil, fresh rosemary

Directions:
Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all.
Make 2 slits on each side, and salt your fish liberally inside and both sides outside.
STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!], one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets].
Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich"].
Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside.
Make a "tray" with sides, using aluminum foil.
Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available], place inside foil.
Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper.
Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.].
Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill.
While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils.
Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan.
After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill.
Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish].
Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape], add them in the blender too.
Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated.
Plate and enjoy with pita bread/soft taco tortillas or garden salad.
Roast Beef with Coffee
Category: everyday-cooking
By karela

Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.

Ingredients:
4 pounds chuck roast
5 cloves garlic, minced
1 ½ cups prepared strong coffee
2 tablespoons cornstarch
½ cup water

Directions:
Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C). Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat. Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours. When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat.  In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

Prep time: 20 mins
Cook time: 3 hrs
Total time: 3 hrs 20 mins
Yields: 4 to 6 servings

Calories: 754
Fat: 48.7 g
Saturated fat: 19.2 g
Carbohydrates: 3.9 g
Dietary fiber: 0.1 g
Protein: 70.1 g
Cholesterol: 235.9 mg
Sodium: 282.3 mg
Cranberry-Turkey Pinwheels
Category: appetizers-and-snacks
By SunnyDaysNora

These quick-and-easy turkey pinwheels are a great way to use up leftover cranberry sauce from Thanksgiving, or you can use store-bought cranberry sauce.

Ingredients:
½ cup cream cheese, softened
½ cup whole-berry cranberry sauce
4 (10 inch) flour tortillas
12 ounces thinly sliced roast turkey
4 ounces thinly sliced Swiss cheese, chopped
2 ounces thinly sliced Granny Smith apple

Directions:
Combine cream cheese and cranberry sauce in a bowl. Spread 1/4 of the mixture across the surface of each tortilla, spreading all the way to the edges. Top each evenly with 1/4 of the sliced turkey, chopped Swiss cheese, and sliced apples. Roll tortillas up tightly and wrap in plastic wrap. Refrigerate rolled tortillas for at least 1 hour. Slice each chilled tortilla roll into 8 pieces before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 32 pinwheels

Calories: 70.5
Fat: 3.1 g
Saturated fat: 1.7 g
Carbohydrates: 7 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 3.7 g
Cholesterol: 11.5 mg
Sodium: 199.1 mg
Wiener Winks
Category: main-dish
By Krista Tank

I always ate these in school, and kids actually love them.

Ingredients:
1 (16 ounce) package beef frankfurters
8 slices processed American cheese
8 slices bread
8 teaspoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Take 1 slice of bread and spread 1 teaspoon of butter on one side. Turn the bread over and place a slice of cheese on the bread. Place a frankfurter diagonally on the cheese. Fold bread corner to corner around the frankfurter. Insert a toothpick to hold together. Repeat steps for the remaining frankfurters. Bake in a preheated oven for 20 to 30 minutes or until golden brown.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 sandwiches

Calories: 393.5
Fat: 30.3 g
Saturated fat: 14.9 g
Carbohydrates: 15.4 g
Sugars: 3.1 g
Dietary fiber: 0.6 g
Protein: 14.5 g
Cholesterol: 67.1 mg
Sodium: 1259.6 mg
Easy Energy Bars
Category: appetizers-and-snacks
By JANETSTATHAM

This was given to me by a friend, I was really surprised at how much it really helps when I feel tired. I keep mine in the freezer then pull a couple out when I need a pick-me-up and they are ready for me to eat. You can substitute almond butter for peanut butter, if desired.

Ingredients:
1 cup rolled oats
½ cup miniature semisweet chocolate chips
½ cup ground flax meal
½ cup peanut butter
⅓ cup honey
1 teaspoon vanilla extract
¼ teaspoon salt

Directions:
Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.

Prep time: 10 mins
Total time: 40 mins
Yields: 24 energy bars

Calories: 89
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 10.2 g
Sugars: 6.4 g
Dietary fiber: 1.5 g
Protein: 2.4 g
Sodium: 50.4 mg
Spicy Pizza Sausage


Ingredients:
ground turkey, dry red wine, fresh parsley, fresh basil, dried thyme, dried oregano, fennel seed, crushed red pepper flakes, parmesan cheese, asiago cheese, salt, fresh ground black pepper, garlic cloves

Directions:
In a large bowl, combine all the ingredients and stir well.
Over medium heat in a large nonstick skillet, brown the sausage, stirring to crumble into pieces of the desired size (I like big-ish chunks rather than "gravel"], about 7 to 9 minutes.
Drain well.
Use on your pizza.
Makes 5 cups (5 servings of 1 cup each, for a large pizza] of pizza sausage – you can put it into Ziplock bags and freeze them for later use, if you like.