xiaoxl/recipe_data huggingface dataset:
Pizza Crust I
Category: bread
By Kathi

This makes a crust for one large homemade pizza, mmmm, good! Be sure all your ingredients are at room temperature.

Ingredients:
⅞ cup warm water
¾ teaspoon salt
2 tablespoons olive oil
2 ½ cups all-purpose flour
2 teaspoons white sugar
2 teaspoons active dry yeast

Directions:
Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough. Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

Prep time: 10 mins
Cook time: 20 mins
Total time: 2 hrs 40 mins
Yields: 1 large pizza crust

Calories: 95.5
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 16.7 g
Sugars: 0.6 g
Dietary fiber: 0.7 g
Protein: 2.4 g
Sodium: 117.4 mg
German Cinnamon Jumbo Cookies


Ingredients:
sugar, shortening, eggs, flour, baking soda, salt, vanilla, cinnamon, sugar

Directions:
Mix sugar, shortening and eggs together.
Gradually add dry ingredients along with milk.
Drop by spoonfuls onto cookie sheet.
Mix together cinnamon and sugar topping; sprinkle on each cookie.
Bake at 350° for 13 minutes.
Low Carb Yellow Squash Casserole
Category: side-dish
By Tigray

This recipe was created to use up a large amount of squash we were given. We modified an existing recipe, swapping almonds for crackers and whole cream for milk. It satisfies my husband's diet and tastes great!

Ingredients:
1 tablespoon olive oil
1 teaspoon butter
1 small onion, chopped
2 cloves garlic, minced
4 cups peeled and cubed yellow squash
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup finely chopped raw almonds
1 cup shredded Colby-Monterey Jack cheese, divided
½ cup heavy whipping cream
2  eggs
⅓ cup coarsely chopped roasted, salted almonds

Directions:
Preheat oven to 400 degrees F (200 degrees C). Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes. Add squash, salt, and pepper; stir to combine. Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes. Transfer squash mixture to a large bowl. Mix raw almonds and 1/2 cup Colby-Monterey Jack cheese together in a bowl; stir into squash mixture. Whisk cream and eggs together in a measuring cup or small bowl; stir into squash mixture. Pour squash mixture into a 9x13-inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds. Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 8 servings

Calories: 228.4
Fat: 19.6 g
Saturated fat: 8.6 g
Carbohydrates: 6.7 g
Sugars: 1 g
Dietary fiber: 2.6 g
Protein: 8.6 g
Cholesterol: 84.6 mg
Sodium: 418.8 mg
Aviation


Ingredients:
fresh lemon juice, maraschino juice, maraschino cherries, cherries

Directions:
In cocktail shaker, combine lemon juice, gin, maraschino liqueur, and simple syrup.
Add ice and shake vigorously for 20 seconds.
Strain into chilled coupe glass and drop in cherry.
Bartenders Note:
To make homemade maraschino cherries: Fill a mason jar or sealable crock with pitted Bing cherries, add Maraska maraschino liqueur to cover, seal the jar, and let stand at least 3 months and up to 1 year.
Les Madeleines Thumbprint Cookies


Ingredients:
butter, powdered sugar, powdered sugar, vanilla, all-purpose flour, cornstarch, salt

Directions:
Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix] dough comes together; stir in chopped nuts.
Chill dough if it seems too soft.
Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
NOTES: Yield becomes 60 cookies when dough is formed into 1" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.
Lemon - Lime Refrigerator Sheet Cake 1960


Ingredients:
lime Jell-O gelatin, instant lemon pudding mix, milk, vanilla, eggs, water

Directions:
Prepare cake according to boxed instructions in a 9 x 13 cake pan.
Remove when done and poke holes with the end of a wooden spoon or meat fork.
Dissolve lime jello with 3/4 cup hot water and then 1/2 cup cold water.
Refrigerate jello just until lightly syrupy.
Drizzle syrupy jello into the holes in cake and then all over top, concentrating on the holes first.
Whip pudding  mix, dream whip and the milk together with vanilla until thick.for about five minutes.
Spread all over cake, and place in refrigerator, keep chilled until serving.
Just a note:
I do remove from fridge and serve almost at room temperature.  Note that if left on table for an hour or so does not harm it.  Just place in fridge for long periods of time.
Tasha's Grilled Chicken Sandwich


Ingredients:
chicken breast, seasoning salt, avocado, tomatoes, lettuce leaf, feta cheese, Dijon mustard, olive oil

Directions:
Heat a non stick pan over med. high heat.
Season breast with seasoning salt, and cook until done through.
Meanwhile brush oil on 1 side of each slice of bread.
Remove chicken from pan reduce heat to med. and place 1 slice of bread oil side down in the pan.
Top with crumbled feta, sliced avocado and Tomato, then chicken and lettuce.
Spread dijon on the bare side of the 2nd slice of bread and place oil side up.
Grill until golden brown and then CAREFULLY flip the sandwich over and toast the other side.
Serve warm.
Pickled Corn on the Cob
Category: side-dish
By TRISH

Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.

Ingredients:
6 ears corn - husked, cleaned and quartered
1 tablespoon salt
3 cups white vinegar
1 cup white sugar
1 tablespoon pickling spice
2  bay leaves
1 (3 inch) cinnamon stick

Directions:
Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two 1quart jars in simmering water for 5 minutes. In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved. Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings. Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 quarts

Calories: 106.1
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 25.7 g
Sugars: 18.1 g
Dietary fiber: 1.4 g
Protein: 1.5 g
Sodium: 588.2 mg
Capers and Halibut
Category: main-dish
By Barbara Tantrum

This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.

Ingredients:
1 tablespoon olive oil
2 (8 ounce) steaks halibut
½ cup white wine
1 teaspoon chopped garlic
¼ cup butter
salt and pepper to taste
3 tablespoons capers, with liquid

Directions:
Heat the olive oil in a large skillet over medium-high heat. Fry the halibut steaks on all sides until nicely browned. Remove from pan, and set aside. Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt and pepper to taste. Let the sauce simmer for a minute to blend the flavors. Return the steaks to the pan, and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish immediately with the sauce from the pan poured over it.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 steaks

Calories: 284.3
Fat: 17 g
Saturated fat: 7.8 g
Carbohydrates: 1.4 g
Sugars: 0.3 g
Dietary fiber: 0.2 g
Protein: 24.2 g
Cholesterol: 72.1 mg
Sodium: 337 mg
Grilled Yellowtail Tuna and Pineapple Salsa


Ingredients:
kosher salt, cracked black pepper, pineapple, red onion, red bell pepper, cilantro

Directions:
Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness], as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
Easy Make-Ahead Cloverleaf Dinner Rolls


Ingredients:
warm water, active dry yeast, unsalted butter, sugar, eggs, salt, all-purpose flour

Directions:
Cook's Note: I almost forgot to tell you-I used White Lily flour in this, which is a soft wheat flour. I like it for the delicate texture it adds. You may wonder why I mention it, but not all flours are created equal. Even among brands, there are differences, and it stems from the type of flour they use, which makes the protein count vary. Really high protein flours (often called bread flours] absorb a lot of water, and lower protein flours (cake flour is probably the lowest] absorb less. Each brand will use a different blend, and the one I used absorbs less on the whole, but is known, especially in the Southern US, for its excellence especially for making tender flaky biscuits. So this is why it may sometimes seem the water you add doesn't work right, on occasion. So in making dinner rolls, just as in bread, you start with an amount of water in the bowl, and you want to add flour, about a half cup at a time, until it comes together and forms the dough ball, coming away from the sides of the bowl. It shouldn't be as runny as cake batter or add more flour. It shouldn't be dry and crumbly or cracked, or you have added too much flour and need to add a little water and work it in until you get the dough ball. This is why you should never just dump all the flour in at once. I know most bread makers already know this, but there is always someone just finding out, and I got your back here.
In your stand mixer, place warm water to heat the bowl.
When the temperature of the water reaches 110F, drain off all but one cup.
Sprinkle yeast over the water and let it soften.
Add room temperature melted butter, sugar, room temperature eggs, and salt.
Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.
Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.
Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.
Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.
To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.
Bake at 375F for 12-15 minutes, or until golden brown.
Grilled Chicken Fajitas
Category: meat-and-poultry
By mikeandmelody

Mouthwatering grilled chicken fajitas with a little zing. Serve on a bed of mixed lettuces with guacamole, salsa, and sour cream, if desired.

Ingredients:
2 lime (2" dia)s limes, juiced
2 tablespoons olive oil
2 tablespoons fajita seasoning
1 pound skinless, boneless chicken breast halves
2 large yellow bell peppers
2 large red bell peppers
10 (6 inch) flour tortillas, warmed

Directions:
Whisk lime juice, olive oil, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate. Cut bell peppers in half and discard the inner membranes and seeds. Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken and peppers (cut-sides down) on the preheated grill. Cook, turning occasionally, until chicken is no longer pink in the center and the juices run clear, and peppers have nice grill marks on them, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut peppers and chicken into strips and serve on tortillas.

Prep time: 5 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 10 fajitas

Calories: 402.2
Fat: 12.9 g
Saturated fat: 2.6 g
Carbohydrates: 46.1 g
Sugars: 6.2 g
Dietary fiber: 4.7 g
Protein: 25.7 g
Cholesterol: 51.7 mg
Sodium: 624.8 mg
Punch a La Noix Coco


Ingredients:
coconut, white rum, sugar, vanilla beans, lemon zest, nutmeg, coconut

Directions:
Put the coconut in a bowl.
Add the rum and allow it to soak for 1 hour.
Strain off the rum into another bowl.
Place the rum-soaked coconut in a square of cheesecloth and squeeze it into the rum bowl.
Discard the coconut.
Add the sugar, vanilla bean, lemon zest, and nutmeg to the bowl.
Stir to mix well.
Serve over ice and garnish with slices of coconut (if desired].
Creole Green Beans


Ingredients:
onion, celery, flour, tomato juice, salt, green beans

Directions:
Place oil in saucepan and heat over moderate heat., Add onions and celery and cook and stir until onions are soft but not browned., Add flour and cook until flour is absorbed by vegetables., Add tomato juice, salt, and pepper and cook until slightly thickened and smooth., Drain beans well., Add to hot sauce and simmer 2 minutes., Serve hot.
Greek Fish Fillets


Ingredients:
red onions, Spanish onion, fresh dill, dried dill, fresh parsley, lemon juice, tomatoes, feta cheese

Directions:
Preheat oven to 350.
Place the fish in an oiled casserole dish.
Top the fillets with the onion rounds and sprinkle them with the dill, pepper, parsley, lemon juice, chopped tomato, and feta cheese.
Bake for 20 minutes or until the fish flakes easily.
Baking time will depend on the thickness of the fish fillets.
Twice Baked Mashed Potatoes
Category: side-dish
By Kimber E

A baked version of the favorite twice baked taters everyone loves. I also add in chopped onion and a bit of diced garlic sometimes, too. Great with ribs, chicken, or beef dishes.

Ingredients:
6  Yukon Gold potatoes, peeled
¼ cup butter, softened
½ cup sour cream
½ (8 ounce) package cream cheese, softened
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
2 tablespoons butter, cut into small pieces
1 tablespoon bacon bits, or more to taste

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl. Preheat oven to 350 degrees F (175 degrees C). Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits. Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 10 servings

Calories: 305.1
Fat: 23 g
Saturated fat: 15.6 g
Carbohydrates: 15.2 g
Dietary fiber: 1.2 g
Protein: 10.3 g
Cholesterol: 66.2 mg
Sodium: 318.7 mg
Broccoli Pasta Salad
Category: salad
By Happy On My Hill

A quick and tasty pasta salad that can be served warm or cold.

Ingredients:
1 (8 ounce) package linguine pasta
1 (12 ounce) bag broccoli florets, cut into bite-size pieces
¼ cup olive oil
4 teaspoons minced garlic
½ teaspoon red pepper flakes
½ cup finely shredded Romano cheese
2 tablespoons finely chopped fresh flat-leaf parsley
¼ teaspoon ground black pepper
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes. Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 275.3
Fat: 12.8 g
Saturated fat: 3.2 g
Carbohydrates: 32.2 g
Sugars: 2.3 g
Dietary fiber: 2.9 g
Protein: 9.9 g
Cholesterol: 10.3 mg
Sodium: 141 mg
Broccoli Puff Casserole


Ingredients:
butter, olive oil, onion, celery, broccoli, cheddar cheese, mayonnaise, eggs, croutons

Directions:
Saute onion and celery in butter or oil until tender; about 10 minutes.
Add broccoli, soup, cheese and mayonnaise; stir to blend.
Fold in eggs.
Turn into buttered baking dish and bake uncovered at 350 for 45 minutes..
Put croutons or stuffing mix on top and bake for an additional 10 minutes.
Let cool slightly before serving.
Salad of Warm Butternut Squash, Pomegranate and Greens


Ingredients:
olive oil, fresh rosemary, sea salt, extra virgin olive oil, black pepper, lemon juice, lettuce, walnuts, pomegranate seeds, feta cheese

Directions:
Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes.  Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner.  You are looking for the squash to begin browning and to become nice and tender.
(The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm].
While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together.  Season with some sea salt and freshly ground black pepper to taste and set aside.
When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese.
Enjoy!
Fiesta Pasta Salad with Dill Pickles
Category: salad
By ROB23

This dill pickle pasta salad salad has so many different colors that it looks as though there is confetti in it. There is a thousand variations to this salad! My mother adds ham and asparagus to it. I usually use tri-colored pasta in this salad to add even more color. Also I serve green onions on the side. All my friends and family love this so much. I don't think I would be invited on our annual family camping trip if I didn't bring this salad.

Ingredients:
2 cups uncooked fusilli pasta
1 cup frozen mixed vegetables
⅓ cup minced dill pickles
⅓ cup minced celery
⅓ cup minced radishes
½ cup light creamy salad dressing (such as Miracle Whip®), or more to taste
⅓ cup shredded aged Cheddar cheese
2 tablespoons light Thousand Island salad dressing
1 tablespoon sweet pickle relish
2 teaspoons whole grain Dijon mustard
1 pinch paprika, or to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add  ; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain. Soak the fusilli-vegetable mixture in cold water until cool to the touch. Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 10 2/3 cup servings

Calories: 84.3
Fat: 2.6 g
Saturated fat: 1 g
Carbohydrates: 12.9 g
Sugars: 1.6 g
Dietary fiber: 1.3 g
Protein: 3.1 g
Cholesterol: 4.7 mg
Sodium: 178.4 mg
Homemade Yellow Cupcakes
Category: desserts
By thegrindre

Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.

Ingredients:
¾ cup unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
⅔ cup white sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract
⅓ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Whisk flour, baking powder, and salt together in a large bowl until well blended. Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full. Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 cupcakes

Calories: 160.5
Fat: 8.7 g
Saturated fat: 5.2 g
Carbohydrates: 18.6 g
Sugars: 11.5 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 51.9 mg
Sodium: 104.8 mg
Papa Bear's Baked Italian Lemon  Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, lemon pepper

Directions:
Place chicken between plastic wrap and pound to flatten just a little.
Place chicken in glass pan and marinate in lemon juice for about 10 minutes. Turning a few times.
Sprinkle chicken with lemon pepper and olive oil turn to coat and let marinate for another 15 minutes.
Put bread crumbs on plate and coat chicken on both sides.
Fold chicken in half and place in a glass baking dish.
Bake at 350 degrees for 8-10 minutes then flip over and bake another 8-10 minutes.
Do not overbake. :].
Fat-Free Flax Salad Dressing


Ingredients:
flax seeds, water, garlic clove, brown sugar, sea salt

Directions:
Soak flax in balsamic vinegar and water for at least 15 minutes., Then add remaining ingredients., Enjoy!, Notes: You can just mix balsamic vinegar and flax seeds for a simpler version.