xiaoxl/recipe_data huggingface dataset:
Continental Apple Pie


Ingredients:
butter, margarine, self-rising flour, sugar, water, butter, margarine, sugar, egg, self-rising flour, apples, red apple

Directions:
Grease an 8-inch round cake pan.
Topping: In a small bowl rub cold butter into flour and stir in sugar.
Sprinkle on water and mix until the mixture is lumpy.
Set aside.
Base: In another small bowl, cream butter and sugar until light and fluffy.
Beat in egg and then stir in flour.
Spread on the bottom of the prepared pan.
Arrange apple slices on top of the base and then sprinkle crumble topping over the apple to cover completely.
Cook at 350 F for about 45 minutes.
Allow to cool slightly, then turn out onto serving dish.
Decorate with the red apple slices, and serve with whipped cream.
Feijoada - Brazilian Black Beans With Smoked Meats


Ingredients:
ham hock, chorizo sausage, smoked sausage, beef sirloin, smoked bacon, onions, garlic cloves, parsley, cumin, bay leaf

Directions:
Preparation:
1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.
Potato and Hard Boiled Egg Curry


Ingredients:
potato, eggs, ground ginger, curry powder, salt, black pepper, butter, dried cilantro, fresh cilantro

Directions:
Bring a pot of water to boil, add the eggs and boil for 10 minutes.
After ten minutes add the salt to the water and add the potatoes with the eggs and boil for another five minutes.
In a small frying pan add the spices (coriander, ginger, curry, pepper], and toast them over low heat for about two minutes, or until the spices become aromatic.
Drain the potatoes and eggs, and add the butter to the pan with the spices, stir the spices into the melting butter, and add the potatoes and coat.
Peel and chop the eggs into bite sized pieces, and add to the pan and toss again.
If the spices and butter become to dry to toss the potatoes and eggs with, add 1/4 cup of water or milk to thin it out.
Add the cilantro and salt to taste, and cook for about a minute longer until all flavors are combined.
Chicken a la King I
Category: meat-and-poultry
By Colleen B. Smith

Easy and elegant chicken dish.  It's a great way to use leftover chicken or turkey.  Green pepper and red pimientos make this a pretty dish to serve at Christmas or anytime.  Serve over cooked rice, toast, or noodles.  Can be made ahead and reheated.

Ingredients:
1 (4.5 ounce) can mushrooms, drained, liquid reserved
1  green bell pepper, chopped
½ cup butter
½ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 ½ teaspoons chicken bouillon powder
1 ½ cups milk
1 ¼ cups hot water
4  cooked, boneless chicken breast halves, chopped
4 ounces chopped pimento

Directions:
Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5 minutes.  Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly.  Remove from heat. Stir in instant bouillon, milk, water, and reserved mushroom liquid.  Heat to boiling, stirring constantly.  Boil and stir for 1 minute. Stir in chicken and pimiento.  Heat through.

Yields: 6 - 8 servings

Calories: 304.7
Fat: 19.2 g
Saturated fat: 10.4 g
Carbohydrates: 12 g
Sugars: 3.8 g
Dietary fiber: 1.3 g
Protein: 20.8 g
Cholesterol: 86.5 mg
Sodium: 733.9 mg
Sweet Baby Ray's Crockpot Chicken


Ingredients:
chicken breasts, barbecue sauce, vinegar, red pepper flakes, brown sugar, garlic powder

Directions:
Mix everything but chicken.
Place chicken in crockpot (frozen is ok].
Pour sauce mixture over chicken.
Cook on low 4-6 hours.
Broil if desired.
Peanut Dipping Sauce


Ingredients:
chunky peanut butter, garlic clove, scallions, soy sauce, tamari, rice vinegar, honey, fresh cilantro, fresh cilantro

Directions:
Combine peanut butter, ginger root, garlic, scallions, stock, soy sauce or tamari, vinegar, honey, cilantro and hot sauce in a mixing bowl and whisk until smooth.
Check the seasoning and add more soy sauce, vinegar or honey according to your taste.  The sauce should be a little sweet, sour and salty.
Serve it with veggies for dipping or toss it with noodles and garnish with LOTS (we like lots] of freshly chopped cilantro.
Savoury Mushroom Stuffed Pork Tenderloin


Ingredients:
fresh mushrooms, onion, sage leaf, Dijon mustard

Directions:
In medium skillet heat oil over medium high heat; sauté mushrooms, red pepper, and onion, sauté 3-4 minutes or until moisture is released from mushrooms and evaporated.
Add savory, sage, salt and pepper, sauté 1 minute; remove from heat and stir in mustard and breadcrumbs.
Cut tenderloins almost in half lengthwise so it opens like a book; pound to flatten slightly. Spread and lightly pack stuffing down the centre of each, leaving 1” (2.5 cm] border around the edges. Fold long edges over stuffing overlapping as necessary, and fold in the narrow end; secure with skewers or string.
In large skillet heat remaining oil over medium high heat, sear both sides of tenderloins, about 5 minutes. If skillet handles are not oven proof cover with foil or transfer pork to baking pan and place in 400ºF (200ºC] oven; roast for 20-25 minutes or until juices run clear or when an instant read thermometer reads 155ºF (75ºC].
Let stand covered with foil for 5-10 minutes, remove skewers or string, slice and serve fanned out on serving plates. Drizzle with pan juices or apple drizzle (below].
Bacon Mushroom Chicken for 2


Ingredients:
bacon, boneless skinless chicken breasts, poultry seasoning, honey, Dijon mustard, mayonnaise, light corn syrup, fresh mushrooms, mozzarella cheese

Directions:
Preheat oven to 350 degrees F.
Cut bacon in half and place in large skillet.
Cook until crisp & remove to a drain on paper towel.
While bacon is cooking, flatten chicken to 1/2 inch thickness and sprinkle poultry seasoning on each side.
Brown chicken in bacon drippings and transfer to a 1-quart baking dish that has been coated with nonstick sooking spray.
In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion.
Drizzle 1/2 mixture over chicken.
Place cooked bacon on top of chicken breast and spread mushrooms over top of bacon.
Drizzle remaining sauce over mushrooms.
Cover and place in oven and bake for 20 minutes.
Remove from oven, uncover and place a slice of mozzarella cheese on top mushrooms, you can also use shredded cheese.
Return to oven and bake, uncovered, until cheese melts.
Smokey Potato Chowder


Ingredients:
bacon, onion, garlic, potatoes, carrots, chicken broth, sage, paprika, dried parsley flakes, flour, half-and-half cream, parmesan cheese

Directions:
In a large pot fry the bacon until crisp; remove to a plate.
Add in onions and garlic (if using] saute for about 3 minutes.
Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes].
Add in sage, black pepper, paprika and parsley flakes.
In a small bowl whisk the flour with 1/4 cup half and half and add to the simmering chowder, stirring constantly with a wooden spoon until blended.
Add in the remaining 1-3/4 cups half and half; heat until thickened.
Crumble the bacon and sprinkle in the soup; simmer for another 5-7 minutes on low heat, stirring occasionally season with salt and pepper to taste.
Ladle into bowls and sprinkle with Parmesan cheese.
Easy No-Bake Cheesecake Pie!


Ingredients:
instant vanilla pudding, milk, cream cheese, milk, sugar, vanilla extract

Directions:
In small mixing bowl combine pudding mix and 2 cups milk (or what the pudding recipe calls for.] Stir until it thickens, then set aside.
In medium mixing bowl, combine cream cheese, 1 cup milk, sugar, and vanilla. Blend until smooth.
Add the pudding to the cream cheese mix and blend.
In pie dish, crumble crackers to coat the bottom and make a nice crust.
Pour pudding/cream cheese mixture into the pie dish and use a spatula to level the mix.
Arrange the strawberries around the top of the pie. Drizzle a small amount of the light syrup on top.
Place in the freezer for about 5 hours.
Authentic Pizza Dough- Bulk


Ingredients:
hi-gluten flour, honey, active dry yeast, water, water, sea salt

Directions:
Mix water, yeast, and honey., Add flour and salt., Mix well.
Espresso Brownie Cake With Kahlua Icing


Ingredients:
butter, sugar, instant espresso powder, eggs, vanilla, flour, butter, powdered sugar, Kahlua

Directions:
Set oven to 350 degrees (set oven rack to second-lowest position].
Lightly butter an 8 or 9-inch cake pan with a removeable bottom.
For the brownie cake; in a saucepan combine 1/2 cup butter with unsweetened chocolate; stir over low heat until melted and smooth.
Remove from heat and beat in sugar, 3 tablespoons espresso powder, eggs and vanilla until well blended.
Stir in the flour just until incorporated using a wooden spoon.
Pour the batter into the prepared baking pan.
Bake for about 20-25 minutes, or until the center springs back when gently pressed.
Let cool completely in the pan for 1 hour.
For the icing; in a bowl combine 1/4 cup softened butter and 1 tablespoon espresso powder with 2 tablespoons liqueur with the powdered sugar; using an electric mixer on medium speed, beat mixture until smooth and fluffy (adding in 1 tablespoon more of liqueur if necessary to make a smooth spreadable mixture].
Spread evenly over the top of the cooled cake.
Melt the chocolate chips in the microwave, then drizzle on top of the icing.
Chill the cake until the icing is firm (about 45 minutes].
Just before serving remove the pan rim.
Cut the cake into wedges.
Spinach Salad With Dressing


Ingredients:
celery, green onion, mandarin oranges, cucumber, dried cranberries, sugar, sugar, vinegar, parsley, salt

Directions:
Put the salad ingredients in a large bowl.
Put the sliced almonds and 1/4 cup sugar in a fry pan on the stove. Cook over medium high heat, stirring frequently, until the almonds are slightly toasted and the sugar has carmelized, 5-10 minutes.
Meanwhile, mix the remaining dressing ingredients in a bowl.
Stir the almond mixture into the bowl with the other ingredients; mix to coat almonds.
Toss dressing with salad ingredients in bowl.
Veggie Pot Pies


Ingredients:
all-purpose flour, salt, margarine, cold water, margarine, onion, flour, vegetable broth, bay leaf, celery, leek, fresh thyme, flat leaf parsley, peas, honey

Directions:
Pie Crust: Put flour into a mixing bowl with the butter. Using a pastry cutter, cut the margarine into the flour. Add salt and water. Mix until dough is formed. Roll out on flat surface. Cut out circles to fit top of souffle dishes.
Preheat oven to 350°F.
Melt margarine in large pot and add onion. Saute until transparent. Add flour and brown for about 2 minutes. Add broth and stir. Add bay leaf, carrots, celery, leek, salt, pepper, and thyme. Simmer until carrots (and potato, if using] are done.
Stir in parsley and peas. Remove bay leaf. Using a 1 cup measuring cup, scoop into 8-ounce Souffle Dishes. Place pie dough pieces over mixture, cut X in dough, and brush with agave nectar. Place souffle cups on baking sheet.
Bake until crust is done, about 25-35 minutes (check crust at 20]. The inside will be boiling hot, so be careful!
Mushroom and Swiss Chicken
Category: meat-and-poultry
By Natalie Rowe

This is an easy recipe that will impress your guests!  It can be served with rice or pasta. The dish is so wonderful, you might want to keep the side dishes plain and simple.

Ingredients:
4  skinless, boneless chicken breasts
2 cloves crushed garlic
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon Cajun-style seasoning
1 cup chopped green onion
1 (8 ounce) package sliced fresh mushrooms
4 slices Swiss cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine oil and garlic in a 9x13 inch baking dish. Add chicken breasts and coat well with the oil and garlic. Sprinkle with the vinegar and Cajun seasoning. Bake at 350 degrees F (175 degrees C) for 30 minutes. Remove chicken from oven and cover with green onion and mushrooms; then add a few more sprinkles of oil and vinegar and return dish to oven for 15 to 20 minutes more. Remove from oven and immediately place 1 slice of cheese on top of each chicken breast; cheese will melt. Serve immediately.

Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 359.6
Fat: 19.8 g
Saturated fat: 6.9 g
Carbohydrates: 7.5 g
Sugars: 2.3 g
Dietary fiber: 1.8 g
Protein: 36.9 g
Cholesterol: 94.5 mg
Sodium: 499.9 mg
Meatballs and Mozzarella Sandwiches


Ingredients:
onion, bell pepper, mozzarella cheese, French baguettes, olive oil

Directions:
Either make your own meatballs (see Bergy's Recip #33944] or use frozen meatballs thawed and heated.
Heat the sauce in a sauce pan.
Preheat the oven to 375°F.
Saute vegetables in the olive oil.
Spoon a small amount of sauce onto each bun or 6" section of baguette.
Stuff the buns with 3 to 6 meatballs depending on size.
Add a bit more sauce to each sandwich.
Add salt and pepper if needed.
Sprinkle 2 to 3 tablespoons cheese over each set of meatballs.
Place on a foil-lined baking sheet so that the sandwiches support each other and.
Place into the middle shelf of the oven.
Bake for 25 to 35 minutes until buns are browned and crusty.
Cool for 5 to10 minutes and serve with a nice salad or fries.
Granola Recipe


Ingredients:
old fashioned oats, salt, cinnamon, whole wheat flour, pumpkin, sesame seeds, butter, honey, maple syrup, water, vanilla

Directions:
"Add dry ingredients and stir together. Place in a large roasting pan.  Bake at 250 degrees stirring every 20 minute for 2 1/2 hours or until browned."
Leverpostej - Danish Liver Paste


Ingredients:
eggs, onion, flour, butter, pepper, salt, allspice, clove, milk

Directions:
Put liver, fat and onions through a meat grinder about 5 times. Melt butter, add the flour, then milk, bring to a soft boil stirring frequently until thickened.  Add cream sauce to liver mixture, add eggs and spices.  Beat until well mixed.  Pour into a greased loaf pan.  Set into a pan of shallow water.
Bake at 350 degrees for 1 1/4 hours.
Cool and serve as a sandwich spread.
Berry Lemon Mousse Parfait


Ingredients:
heavy cream, sugar, lemon juice, pure vanilla extract, strawberry, fresh blueberries

Directions:
In a large, chilled mixing bowl, using an electric mixer, beat cream, 1/3 cup sugar, lemon juice and extracts until mixture mounds softly.
In a small bowl, add remaining sugar to berries.
Mix gently.
Spoon layers of mousse and fruit into dessert dishes.
Serve immediately or chill for several hours before serving.
55 Minute Dinner Rolls


Ingredients:
warm water, milk, shortening, salt, flour, sugar, egg

Directions:
Dissolve yeast in warm water., Add warm milk, melted shortening, salt, 1 1/2 cup flour, sugar and egg., Beat very hard, then add the remaining 1 1/2 cup flour., Let rise 15 minutes., Knead and form into rolls., Let rise, then bake at 400° for 15 minutes.
Cinnamon Seasonal Fruit Dip


Ingredients:
marshmallow creme, nutmeg, cream cheese, cinnamon

Directions:
Beat together., Serve with fruit.
Uno Dos Tres Salsa !


Ingredients:
diced tomatoes with jalapenos, green onions, cilantro, garlic, garlic powder, tortilla chips

Directions:
Drain, most of the liquid from tomatoes, discard liquid.
Mix tomatoes with green onions, cilantro, garlic; Cover and refrigerate eight hours or overnight, to tame the jalapeno fire and blend flavors.
Serve with chips or use with Fajitas, etc.
Tomatoes Roasted With Rosemary and Lemon


Ingredients:
flat leaf parsley, fresh rosemary, extra virgin olive oil, lemon rind, salt, black pepper, plum tomatoes, garlic cloves

Directions:
Preheat oven to 400*F.
Place all ingredients in a large bowl, tossing well to combine. Put tomato mixture in a 13"x9" baking dish. Bake for 30 minutes, stirring every 10 minutes. Remove dish from oven.
Preheat broiler.
Broil tomatoes for 10 minutes or till they begin to brown. Remove from oven; stir lightly to combine.
To serve over pasta:
Cook 12 ounces dried pasta; drain and return pasta to pan. Stir in 3 cups of the roasted tomatoes; cook over low heat till liquid thickens. Serve with grated Parmesan cheese.
Note: You may place chilled tomatoes in  heavy zip lock plastic bags and freeze for up to 3 months.
Makes 10 servings.
Steamed Blue Crabs


Ingredients:
water, apple cider vinegar

Directions:
"Get a dozen or so live and kickin Blue Crabs a large heavy seafood steaming pot (at least 4" larger than the crabs piled inside] turn on stove or outdoor burner to high (preferably an outdoor gas burner made for steaming or frying turkeys] add water and vinegar about 2" high in the bottom of pot,put pot onto burner ,heat until steam comes out of the top,add crabs and seasoning to cover crabs,replace lid on pot,bring back to steaming time about 20-25 minutes after steaming again (you can also put sweet corn in the husk right on top of crabs during last 15 minutes of steaming also throw some seasoning on the corn as well it will be the best sweet corn that you have ever tasted if you like crabs!] after time is up remove crabs from pot onto some newspaper etc. let them cool about ten minutes or so then serve with extra seasoning,crab claw mallets and your favorite beverage(beer seems to be the most popular but I prefer water.Dig In and Enjoy!"
Dawn's Mulled Wine


Ingredients:
red wine, orange, clove, cinnamon sticks, bay leaf, brown sugar, brandy, rum

Directions:
Put red wine, orange pieces, cinnamon sticks & bay leaf in a pan., Warm but do not boil. Keep warm for 5 – 10 mins to let flavours infuse., When warm add brown sugar to required sweetness., Add the brandy or rum for a little ‘oomph’.
Low Fat, Low Cal, Vegan Pad Thai


Ingredients:
red bell pepper, garlic cloves, tomatoes, snow peas, firm tofu, low sodium soy sauce, lime juice, fresh cilantro, cashews, green onions, bean sprouts

Directions:
In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to; simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.
Sauteed Zucchini and Roasted Red Peppers


Ingredients:
"zucchini"

Directions:
Slice the red peppers into strips., Pour the oil into a skillet and heat over med-high heat., Add zucchini and sauté until tender, about 4 minutes., Add lemon juice and red pepper strips and sauté 1-2 more minutes.
Primal Pizza - Low Carb, No Soy!


Ingredients:
eggs, extra virgin olive oil, salt, tomato paste, water, dried oregano, garlic, mozzarella cheese, swiss cheese, chicken, bacon, bell pepper, onion

Directions:
Crust: Pre-heat oven to 350 degrees.
Mix all ingredients in a large mixing bowl. This should give you a ball of “dough”. If your dough is too “mushy” (like mine was], continue to add almond flour until you get a good consistency.
Make a pizza sheet or baking tray non-stick. This is VERY important if you want your pizza slices to come off in one piece.
Press your dough on the sheet nice and even about 1/4 inch in the middle and 1/2 inch at the edges.
Put crust in the oven for 15 minutes. It should look slightly golden brown when you take it out.
Sauce: In a saucepan, combine all ingredients. Use water to desired thickness. We like ours pretty thick. Feel free to add more spice if you want it, too.
Simmer on stove for approximately 15 minutes.
Toppings: You will want to pre-cook any meat going on your pizza. Veggies can go on fresh and raw, or cooked depending on your preference. Your favorite cheese will do, but I recommend the 50/50 mix of mozzarella and swiss that we used. It melted perfectly and tasted great!
Put it all together: After crust comes out of the oven, spread sauce evenly over crust.
Add your cheese and toppings evenly on top of sauce.
Put back in the oven and bake at 350 degrees for approximately 15 more minutes. Cheese should be evenly melted.
Slice and enjoy!
Chocolate Cranberry Twist Bread (Bread Maker Option)


Ingredients:
granulated sugar, warm water, bread machine yeast, active dry yeast, milk, butter, salt, eggs, all-purpose flour, brown sugar, corn syrup, dried cranberries, raisins, chocolate chips, chocolate bar, pecans, cinnamon, icing sugar, milk, butter

Directions:
In large bowl, dissolve 1 tsp (5 mL] of the sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy.
Meanwhile, in small saucepan over medium heat, heat milk, remaining sugar, butter and salt until butter is melted; let cool to lukewarm. Whisk 2 of the eggs; whisk into yeast mixture. Whisk in milk mixture. Stir in 3-1/2 cups (875 mL] of the flour to make soft slightly sticky dough.
Turn out onto lightly floured surface; knead for 10 minutes, adding enough of the remaining flour as necessary to make dough smooth and elastic. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1 hour.
Grease 10-inch (3 L] springform pan; set aside.
Filling: In bowl, mix sugar with corn syrup; stir in cranberries, chocolate chips and pecans. Punch down dough; turn out onto lightly floured surface. Roll out into 18- x 11-inch (45 x 28 cm] rectangle. Spread filling over dough, pressing into surface; sprinkle with cinnamon. Starting at long edge, tightly roll up; pinch seam to seal. Place seam side down; cut in half lengthwise. Keeping cut sides up, twist halves together; place in prepared pan, shaping into ring. Pinch ends together to seal. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour.
Beat remaining egg; brush over wreath. Bake in centre of 350°F (180°C] oven for 35 minutes or until golden. Run knife around bread; remove from pan and let cool on rack.
Icing: Mix together icing sugar, milk and butter; drizzle over bread. (Twist can be wrapped and stored for up to 1 day.].
Additional Information.Bread Machine Chocolate Cranberry Twist (for dough only]. Use 4 cups (1 L] flour. Into pan of 1-1/2- to 2-lb (750 g to 1 kg] machine, add (in order] water, milk, eggs, melted butter, sugar, salt, flour and yeast. Choose dough setting. Shape and bake as above.