xiaoxl/recipe_data huggingface dataset:
Toffee Sauce
Category: side-dish
By ANNETTE BROKENSHIRE

This is a great sauce for ice cream topping, or for a fruit fondue. Can also be used for topping cakes, as it thickens when it cools. Serve warm over ice cream, or place in fondue pot over low heat to keep warm and dip apples, pears, pineapple, strawberries, bananas, and orange wedges.

Ingredients:
½ cup butter
2 cups brown sugar
1 cup light corn syrup
2 tablespoons water
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Directions:
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, water and condensed milk. Cook and stir until thickened. Remove from heat and stir in vanilla.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 20 servings

Calories: 234.2
Fat: 6.3 g
Saturated fat: 4 g
Carbohydrates: 44.9 g
Sugars: 36.4 g
Protein: 1.6 g
Cholesterol: 18.9 mg
Sodium: 74 mg
Cauliflower Steaks With Red Peppers & Pesto


Ingredients:
olive oil, head cauliflower, red bell pepper

Directions:
Preheat the oven to 450 Degrees F. Line a large rimmed baking sheet with foil and rub with 1 tablespoon oil.
Cut the cauliflower into 1-inch slices from top to bottom, keeping the pieces together through the stems and reserving florets that fall off. Transfer to the baking sheet along with the pepper and arrange in a single layer. Rub all over with the oil and sprinkle with salt and pepper.
Roast, carefully turning the cauliflower steaks once, until a paring knife pierces easily through a cauliflower stem, about 25 minutes. Dollop the pesto and red pepper on top and serve hot.
Tasty Salad Seasoning
Category: uncategorized
By DC Girly Girl

Tasty salad flavor enhancer!  Good mixed into a lettuce leaf salad or in a pasta salad.  I also add this to homemade salad dressings to skip a step in my salad making process.

Ingredients:
¼ cup grated Romano cheese
1 tablespoon sesame seed
1 teaspoon paprika
1 teaspoon poppy seed
1 teaspoon celery seed
1 ½ teaspoons salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 dash cayenne pepper

Directions:
Stir the Romano cheese, sesame seed, paprika, poppy seed, celery seed, salt, garlic powder, black pepper, and cayenne pepper together in a small bowl until evenly mixed. Store refrigerated in an airtight container.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 25.9
Fat: 1.8 g
Saturated fat: 0.7 g
Carbohydrates: 1 g
Sugars: 0.2 g
Dietary fiber: 0.4 g
Protein: 1.6 g
Cholesterol: 3.9 mg
Sodium: 481.5 mg
Scrumptious Fresh Vinaigrette Dressing


Ingredients:
olive oil, lemon, salt, fresh ground pepper, oregano, basil, parsley, Dijon mustard, sugar, parmesan cheese

Directions:
"Dump ingredients into a jar or container with a tight-fitting lid. Shake until mixed. Pour on green salad."
Chocolate Fondue for Dummies


Ingredients:
heavy whipping cream, strawberry

Directions:
In a small pot, bring heavy cream to boil Remove from heat.
Add chocolate chips.
Stir, stir, stir, stir Stir it again And again Pour into fondue pot over candle or canned burner.
Dip marshmallows, strawberries or pound cake into chocolate.
This mixture tends to burn after about a 1/2 hour over a fondue with no temp control (candle fondue], so keep an eye on it.
Maple Sausage Patties


Ingredients:
ground pork, maple syrup, salt, onion powder, rubbed sage, dried thyme, poultry seasoning, ground nutmeg, cayenne pepper, mesquite liquid smoke

Directions:
In a large bowl, or a zipper storage bag combine all of the ingredients.
Shape into 8- 2-1/2 inch patties and place on a plate and cover with plastic wrap, refrigerate for at least 1 hour.
In a large skillet add a little water, around 1/4",(not alot] Add sausage patties and bring to a boil (cover] and steam until water evaporates. Flip the patties, add more water-around 1/4 inch and have it steam again (covered again]. When water has evaporated add just a little oil and brown the patties, uncovered. Flip the patties. Add additional oil and cook for just a little bit more, uncovered yet again.
Check the temperature of the patties and make sure it registers 160'.
Eat as is or topped with syrup.
Grandma's Harvard Beets
Category: side-dish
By Pam Maxson Rodriguez

This is my Grandma's recipes for tangy, sweet Harvard Beets.  I have tried other recipes, but none are as flavorful as hers.

Ingredients:
¾ cup white sugar
4 teaspoons cornstarch
⅓ cup white vinegar
⅓ cup water
2 (15 ounce) cans sliced beets, drained
3 tablespoons butter
¼ teaspoon salt
¼ teaspoon pepper

Directions:
In a saucepan, combine the sugar, cornstarch, vinegar and water. Bring to a boil, and cook for 5 minute. Add the beets to the liquid, and simmer for 30 minutes over low heat. Stir in butter, salt and pepper and remove from the heat. Serve warm or chilled.

Prep time: 5 mins
Cook time: 35 mins
Total time: 40 mins
Yields: 6 servings

Calories: 185.3
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 33.7 g
Sugars: 30.3 g
Dietary fiber: 1.8 g
Protein: 1 g
Cholesterol: 15.3 mg
Sodium: 328.1 mg
Chocolate-Dipped Snowballs


Ingredients:
butter, marshmallows

Directions:
Melt butter in large saucepan on low heat.
Add marshmallows; cook for 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally.
Remove from heat.
Stir in cereal.
Cool slightly.
Shape into 24 balls with moistened hands and place on wax paper-covered baking sheet.
Cool completely.
Heat dipping chocolate as directed on container.
Dip top of each ball in chocolate and return to baking sheet dipped side up.
Refrigerate for 15 mintutes or until chocolate is firm.
These taste great with any flavor of Post Honey bunches of oats.
QUICK & EASY SAUTÉED BROCCOLINI


Ingredients:
sea salt, butter, lemon zest, garlic cloves, lemon juice, black pepper

Directions:
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water to stop the cooking process for 2 minutes. Retransfer to the colander to drain.
In a large skillet over medium heat, melt butter. Add lemon zest and pressed garlic; stir constantly for 1 minute. Pour in lemon juice, stir to blend and add broccolini; toss to coat. Crack some freshly ground black pepper and toss until heat through, about 1 ½ minutes. Serve immediately.
Cheesy Turnips


Ingredients:
turnips, water, green onions, butter, margarine, garlic powder, seasoning salt, cornstarch, water, cheddar cheese

Directions:
Place turnips in a large suacepan.
Add 1 1/4 cups water and bring to a boil.
Cover and cook for 12 minutes.
Add green onions, butter, garlic powder, and salt.
cook and additonal 5 minutes.
Dissolve cornstarch in 1/4 cup water.
Add to turnips, stirring until combined.
Add cheese; cook until cheese melts.
Pesto Pasta Salad


Ingredients:
farfalle pasta, basil pesto, mayonnaise, fresh lemon juice, black pepper, onion powder, frozen baby peas

Directions:
Bring large pot of water to boil, add pasta, and cook over high heat for 9 minutes. Then add frozen peas to the water in which the pasta's cooking, and cook an additional 4 minutes.
Remove from heat immediately, and rinse with plenty of cold water. Drain well. Place in large mixing bowl, and toss with remaining ingredients. Spoon into serving dish and chill.
Togarashi


Ingredients:
black pepper, black sesame seed, sesame seeds, poppy seed, garlic

Directions:
Grind the seeds with the sansho and chili powder.
Stir in the nori, peel and garlic.
Store in airtight container in refrigerator; will remain fresh for a month.
Pb & Honey Nut Cheerio's


Ingredients:
peanut butter, water

Directions:
Have your cereal in a microwave safe bowl then add in your water and let it set for a minute or two.
Now mix and try to wet all the cereal.
Add your peanut butter thoroughly.
Now microwave it all with a lose lid on top, for about 20 or 30 seconds. It depends how mushy or liquified you want it to come out.
When it is cooling mix it all even better and mash it down some.
Now you can chill it or eat it with ice cream or however you like. I like it plain for the most part.
I am sure you can use any cereal.
I have tried cocoa pebbles, and plain old corn flakes with similiar results that seemed tasty and healthy too.
Sangria De Los Angeles


Ingredients:
lemons, oranges, sugar, Burgundy wine, lime slice

Directions:
Strain juice from lemons and 1 orange.
Add sugar and mix well.
Place in large pitcher.
Cut peel from remaining orange in one continuous motion, leaving end attached to the fruit.
Drop into pitcher.
Add ice and wine and stir to blend.
Serve in goblets half-filled with crushed ice.
Garnish with lime slices or other fruit.
German Chocolate Lace Cookies


Ingredients:
skim milk, butter, brown sugar, vanilla, flour, baking soda, oats, coconut flakes, pecans, powdered sugar

Directions:
Preheat the oven to 350°. Line baking sheets with parchment paper.
Melt chocolate with milk over medium heat and stir until smooth.
In a bowl, blend on high the butter and brown sugar until fluffy. Beat in chocolate mix and vanilla. On low speed, beat in flour and baking soda. Stir in oats, coconut and pecans.
Drop be spoonfuls on baking sheets and bake about 10 minutes (should appear "lacy"].
Let cool by lifting parchment paper off of baking sheets and sift powdered sugar over cookies.
Melt milk chocolate chips in microwave spread over one side of a cookie and place another on top, creating sandwiches.
Melt in a saucepan the German chocolate and oil and using a fork, drizzle glaze over cookies and let stand until everything is set.
Coffee Chili


Ingredients:
ground beef, onions, green pepper, garlic, chili powder, cumin, tomatoes, water, green chilies, salt, cayenne pepper

Directions:
Cook ground beef, oil, onions, green pepper and garlic until beef is browned., Stir in chili powder and cumin., Add tomatoes, coffee, water, chilies, salt and pepper., Simmer covered 1 hour, then cook an additional hour uncovered., Serve over cooked rice.
Roasted Asparagus Sprinkled With Feta, Olive Oil and Dill


Ingredients:
asparagus, extra virgin olive oil, salt, black pepper, fresh dill, feta, lemon juice

Directions:
Preheat oven to 220C (500F].
Toss the asparagus with 2 tablespoons olive oil, salt, and pepper.
Place in a large shallow baking pan in one layer and roast until tender, abut 10-15 minutes.
Shake the pan once about halfway through roasting, to keep the asparagus from burning.
Remove and transfer to a serving plate.
Whisk together the remaining olive oil and lemon juice.
Pour over the asparagus, sprinkle the pink peppercorns, feta, and dill on top, and serve, garnished if desired with a wedge of lemon.
Roast Chicken With Lemongrass


Ingredients:
whole chicken, fresh lemongrass, garlic cloves, ginger, salt, fresh ground pepper, water

Directions:
Preheat oven to 240°C Rinse the chicken and pat dry with paper towels.
Mix half the lemongrass stalks, garlic cloves, ginger, salt and pepper (and any other herbs you want to use] in a food processor.
Place the chicken in a roasting pan. Rub the lemongrass mixture well all over the chicken. Leave to sit for 30 minutes to an hour.
Just before roasting, stuff the rest of the lemongrass stalks into the chicken (like turkey stuffing].
Pour the water into the roasting pan (not over the chicken].
Cover the chicken and place in the oven. Lower the heat to around 200°C.
Slowly roast the chicken for around 1.5 – 2 hours, checking every thirty minutes or so to make sure it doesn’t burn. If the pan dries out, add enough water to cover the bottom.
While checking on it, use a ladle to pour the juices from the bottom of the pan over the chicken. This gives it more flavour and adds to that nice crispness of the skin.
When cooked, remove the chicken from the pan and allow to sit for a few minutes. Serve whole or chopped.
Chef John's Rhubarb Crisp
Category: desserts
By Chef John

If you've never tried rhubarb before, this is the recipe for you. The sweet, crisp topping taking the edge off the tart, tangy fruit, both benefiting from a creamy scoop of vanilla ice cream. This is a great, old-fashioned American dessert. You can substitute all-purpose flour for the whole wheat flour.

Ingredients:
4 cups diced rhubarb
1 cup fresh strawberries, halved
½ cup white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
½ cup brown sugar
½ cup whole wheat flour
½ cup rolled oats
¼ teaspoon salt
1 pinch ground cinnamon
4 tablespoons cold butter, cut into cubes

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Combine rhubarb, strawberries, white sugar, lemon juice, and lemon zest together in a bowl. Stir brown sugar, whole wheat flour, oats, salt, and cinnamon together in a bowl. Cut cold butter into oat mixture with a pastry blender until the mixture resembles coarse crumbs and butter pieces are pea-sized. Pour rhubarb mixture into prepared baking dish. Spread oatmeal mixture evenly over the top. Bake in the preheated oven until golden and bubbling, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 215.9
Fat: 6.4 g
Saturated fat: 3.8 g
Carbohydrates: 39.4 g
Sugars: 27.6 g
Dietary fiber: 3 g
Protein: 2.5 g
Cholesterol: 15.3 mg
Sodium: 120.8 mg
Harvest Chicken Salad


Ingredients:
oranges, fat-free mayonnaise, stone ground mustard, sugar, salt, ground black pepper, garlic clove, celery rib, Red Delicious apples, red onion, dried sweetened cranberries, pecan halves

Directions:
For dressing, zest one orange to measure 2 teaspoons zest.
Juice oranges to measure 1/2 cup juice.
Combine orange zest, mayonnaise, mustard, sugar, salt, black pepper and pressed garlic; whisk until smooth.
While continuously whisking, add orange juice in a thin, steady stream; set dressing aside.
For salad, place spinach in bottom of large serving bowl.
Dice chicken and celery.
Cut apples in half lengthwise; remove stems and seeds.
Cut each apple half into small pieces.
Chop onion.
Layer chicken, celery, apples, onion, cranberries and pecans, if desired, over spinach.
To serve, drizzle dressing over salad and toss to coat.
Top with orange segments (if you want to add this, you will need at least 1 extra orange] and Whole-Grain Croutons, if desired.
Serve immediately.
Individual Mini Chocolate Crusted Cheesecakes


Ingredients:
fat free cream cheese, reduced-fat cream cheese, Splenda granular, eggs, vanilla extract, nonfat sour cream, Splenda granular, vanilla extract, fresh raspberry

Directions:
Preheat oven to 350 degrees F.
Lightly spray 3 (12-cup] miniature muffin tins with vegetable cooking spray.
Sprinkle each muffin cup with 1 teaspoon chocolate wafer crumbs. Turn pans upside down, and discard excess. Set aside.
In a large bowl, beat cream cheese with an electric mixer until creamy.
Gradually add 1/2 cup Splenda and beat about 2 minutes more or until light and fluffy.
Add egg yolks and vanilla; beat at low speed just until blended.
In a separate bowl, with clean beaters, beat egg whites until stiff peaks form. Gently fold into cream cheese mixture.
Spoon batter into prepared pans.
Bake 15 minutes.
Stir topping ingredients together.
Remove pans from oven and spoon about 1/2 teaspoon topping on each cheesecake.
Return to oven and bake 5 additional minutes.
Remove to wire racks to cool.
Chill thoroughly before removing from pan. Garnish, if desired with fresh raspberries.
Excellent Eggplant Parmesan


Ingredients:
eggplants, all-purpose flour, eggs, panko breadcrumbs, parmigiano-reggiano cheese, olive oil, tomato sauce, tomato sauce, basil leaves, fresh mozzarella cheese

Directions:
Position rack in middle of the oven and heat broiler to low. Place eggplant slices in a colander set in the sink or over a bowl, sprinkle generously with kosher salt, toss to combine, and set aside to drain while you prepare the other ingredients.
Place flour in a wide, shallow dish and season generously with kosher salt and freshly ground black pepper. Combine eggs and milk in another shallow dish and set aside; mix panko and cheese together in a third shallow dish.
Remove eggplant slices from colander and pat dry with paper towels. Bread eggplant by coating a few slices in flour mixture. Shake off excess flour, dip into egg mixture, and press into panko mixture; be sure to coat the slices thoroughly at each step. Set breaded eggplant on a baking sheet and repeat with remaining eggplant.
Line another baking sheet with paper towels and set aside. Fill a large, straight-sided skillet or frying pan with 1 inch oil. Warm over medium-high heat until oil reaches 350°F on a deep-fat thermometer (oil will be shimmering but not smoking]. Add about 1/3 of eggplant slices and fry on one side until golden brown, about 2 minutes. Carefully flip over and fry other side for another 2 minutes, or until golden brown. Remove to paper towel–lined baking sheet and repeat with remaining eggplant.
Pour warmed tomato sauce over the bottom of an 8-by-8-inch baking dish. Shingle one eggplant slice, one basil leaf, and one mozzarella slice over the tomato sauce, repeating until all ingredients are arranged in the baking dish.
Place dish in the oven and broil until cheese is melted, bubbly, and speckled with gold, about 5 to 7 minutes. Serve immediately with extra tomato sauce on the side.
Low-Fat Velvety Cauliflower Soup (Kosher-Dairy)


Ingredients:
cauliflower heads, celery & leaves, onions, olive oil, butter, flour, cream of tartar, dried thyme, water, 1% low-fat milk, salt, pepper

Directions:
Heat the oil in a large pot.
Add the chopped celery and onion, sprinkle with a dash of salt, and fry over medium-high heat.
When the onion and celery are soft and you can smell the aroma, move them to one side of the pot and melt the butter on the other side.
Sprinkle the flour and cream of tartar on the melted butter, and combine to a smooth dough using a wooden spoon.
Add a small amount of water and diluite the dough. Make sure there are no lumps.
Slowly add the rest of the water and combine all.
Add consomme and mix.
Add cauliflowers and mix.
Add thyme and milk and mix.
Taste and add salt and freshly grounded pepper.
Bring to a boil: be careful it might boil-over!
Lower heat to medium-low, partially cover and simmer for additional 10-15 minutes until cauliflower is al-dente but not mushy.
At this stage you may serve the soup as it is or you may mash using a hand blender, or roughly mush using potato masher.
Serve hot and enjoy!
Whole Wheat Buttermilk Pancakes


Ingredients:
whole wheat flour, sugar, baking powder, salt, baking soda, egg, buttermilk, buttermilk, vinegar

Directions:
Watch Video: https://youtu.be/bi4H84t7HKk Whisk dry ingredients together. In a separate bowl, beat the egg, then whisk in the buttermilk, vinegar and oil. (I like to add the vinegar to give a little extra rising action.].
Whisk the dry ingredients into the liquid ingredients. Add additional liquid if needed, then let rest while the griddle or pan heats.
Ladle the batter on to the grill in your choice of shape. The pancakes will spread a bit…depending on the consistency of the batter, so save room for easy flipping.
After a few minutes the cakes will start to bubble. Use a pancake turner to flip them to the other side. This side will cook in about half the time as the first side.
Serve these up, hot with butter and maple syrup. Or use other delicious toppings like: honey, Nutella, berries, bananas, peanut butter, jam, nuts, coconut…you know!
Peanut Butter Chip Squares


Ingredients:
butter, brown sugar, all-purpose flour, sweetened condensed milk, coconut, peanut butter

Directions:
Bottom Layer: Melt butter in medium saucepan.
Stir in graham crumbs, sugar, and flour.
Press in ungreased 9x9 inch pan.
Bake at 350 for 10 minutes.
Second Layer: Stir condensed milk with coconut.
Do this just before spreading so coconut doesn't have time to soak up milk which makes it more difficult to spread.
Spread over first layer.
Return to oven and bake for 10 minutes or until it shows signs of browning lightly.
Top Layer: Melt chocolate chips and peanut butter in heavy saucepan over low heat, stirring often.
Spread over second layer.
Cool.
Spinach Bread


Ingredients:
frozen chopped spinach, butter, mushrooms, mozzarella cheese, cheddar cheese, pepper, Tabasco sauce, salt, parmesan cheese

Directions:
Cook spinach as directed on package.  Drain very well.
Saute onions in butter in skillet.
Mix in spinach, mushrooms, cheeses (except parmesan], and all other ingredients.  Spread on bread.
Sprinkle parmesan on top.
Bake at 350 for 10 to 15 minutes.
Pot Roast Smothered in Bacon and Onions


Ingredients:
unsalted butter, bacon, kosher salt, fresh ground black pepper, onions, garlic cloves, water, allspice berries, black peppercorns, crushed red pepper flakes, bay leaf, dry white wine, flat leaf parsley

Directions:
In large, enameled cast-iron casserole, melt 2 tbsp butter.
Add bacon and cook over moderate-low heat, stirring occasionally, until most of the fat has rendered, about 10 minutes.
Transfer bacon with slotted spoon to paper-towel lined plate.
With a sharp knife, cut roast between the strings into four 1-inch thick slabs.
Season meat with salt and pepper.
Working in 2 batches, cook roast in casserole over moderate high heat, turning once, until browned, about 6 minute.
Transfer to large plate.
Lower heat to moderate for second batch if the butter starts to brown to quickly.
Remove the strings and keep the steaks intact if possible.
Preheat oven to 350*F.
Add onions, garlic, 1/4 cup water and 1 tsp salt to casserole.
Cook over moderate high heat, stirring about 8 minute.
Transfer half the onions to a plate.
Stir the remaining 1 tbsp butter into the onions in the casserole.
Nestle the steaks into the onions (in the casserole], overlapping them slightly if necessary.
Add allspice berries, peppercorns, crushed red pepper, and bay leaf and lay half of the reserved bacon over the steaks.
Spread the remaining onions and bacon on top.
Add the wine and the remaining 1 cup water and bring to a simmer, then cover and cook over moderate high heat for 5 minutes.
Transfer casserole to oven and cook for 30 minute.
Reduce oven temp to 250* and continue braising for 1-1/2 to 2 hours or until steaks are very tender.
Turn oven off, uncover the casserole and let meat stand in oven for 30 minute.
Serve meat and onion in deep plates, spoon sauce on top and sprinkle with parsely.
Low Glycemic (Low G.i.) Pecan Brownies


Ingredients:
kidney beans, black beans, skim milk, vanilla, whole wheat flour, sugar substitute, baking powder, salt, pecans

Directions:
In food processor, puree beans until coarse.
Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside.
In large bowl combine the flour, cocoa, sugar substitute, baking powder and salt.
Pour bean mixture over flour mixture. Stir to combine.
Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.
Sprinkle with pecans.
Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.
Turkey and Black Bean Chili


Ingredients:
turkey meat, onions, garlic cloves, chili powder, dried oregano, ground cumin, salt, water, black beans

Directions:
Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
Drain in a colander.
Heat oil in skillet over medium heat.
Add onion and garlic, and sauté 7 minutes.
Add chili powder, oregano, cumin, salt, and red pepper; cook 1 minute. Return turkey to skillet; stir in 2 1/4 cups water, prunes, and beans.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
Chocolate Rum Pots


Ingredients:
dark chocolate, eggs, dark rum, heavy cream

Directions:
Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly.
Whisk the egg yolks with the sugar in a bowl until very pale and fluffy.
Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream.
Whisk the egg whites in a clean bowl until standing in soft peaks.
Fold the egg whites into the chocolate mixture with a metal spoon.
Divide into 6 individual ramekins and let chill for at least 2 hours before serving.