xiaoxl/recipe_data huggingface dataset:
Lemon-Black Raspberry Bread
Category: bread
By Miss B

My nieces often describe this as having a tall, cool glass of raspberry lemonade in a bread form! The sweet and tart fresh lemon flavor combines well with the natural sweetness of the black raspberries! This has become a family favorite during berry-picking season! Store any leftovers in the refrigerator.

Ingredients:
2 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 ½ cups fresh black raspberries
1 ½  lemons, zested
2 large eggs
1 cup milk
3 tablespoons vegetable oil
1  lemon, juiced
½ cup white sugar
1  lemon, juiced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, sugar, baking powder, and salt in a bowl. Stir in black raspberries and lemon zest. Beat eggs in a separate bowl using a fork or whisk. Pour in milk, oil, and lemon juice; mix well. Stir in flour mixture until just moistened. Pour into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. While bread is baking, combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth. Remove bread from the oven. Brush glaze over warm bread while still in the pan and let cool 10 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9x5-inch loaf

Calories: 239.5
Fat: 5 g
Saturated fat: 1.1 g
Carbohydrates: 47.5 g
Sugars: 26.8 g
Dietary fiber: 3.1 g
Protein: 4.4 g
Cholesterol: 32.6 mg
Sodium: 191.7 mg
Marinated Goat Cheese and Walnuts Meets  Green Beans


Ingredients:
green beans, walnut halves, sea salt, fresh ground black pepper, extra virgin olive oil, walnut oil, shallots, garlic cloves, dried thyme, fennel seed

Directions:
To marinate goat cheese:.
Cut the cheese into thick slices and arrange in a single layer on a plate. Combine the olive and walnut oils, shallots, garlic, thyme, and coriander and fennel seeds, then pour over the cheese. Cover with plastic wrap, set aside till serving.
Trim green beans. Bring water to simmer in a saucepan and cook green beans about 5 minutes, then drain.
Toast the walnut halves in a hot dry pan until fragrant.
Turn on  broiler.
Drain off a little marinade from the cheese and toss the beans in it, adding sea salt and pepper to taste. Arrange the green beans on  large serving plates.
Gently lift the cheese slices onto a  sheet of foil and place under the broiler until just melted, about 2 minutes. Place on top of beans. Spoon the remaining marinade over and sprinkle  the toasted walnuts on top. Serve and enjoy!
Yummy Slow Cooker Beef Stew


Ingredients:
potatoes, carrots, beef stew meat, minced garlic cloves, stewed tomatoes, Worcestershire sauce, Burgundy wine, brown sugar, marjoram, black pepper, thyme, salt, fresh parsley, cabbage

Directions:
Place ingredients in the order listed into a large (5-6 quart] slow cooker (crock pot].
Cover and cook on low for about 8 hours or until done.
Stir; adjust seasonings, if necessary (salt, etc].
Eat!
Savory Tart Cherry, Rhubarb, Onion Spread/Jam


Ingredients:
avocado oil, sweet onions, honey, rhubarb, tart cherries, lemon, juice and zest of, cracked black pepper, sugar, vanilla bean, fresh ginger, cinnamon

Directions:
In a large pot heat oil then add onions and cook till caramelized about 30 minutes. Be careful not to burn.
Scrape seeds from vanilla bean and add to onions along with the rest of the ingredients.
Cook stirring over medium high heat. Being careful not to burn. Cooking until temperature reaches 220 degrees.
Poor jam into the prepared sterilized jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
Label  store for up to 1 year.  Any that didn't seal place in  the refrigerator.
Enjoy!
Pork & Fruit Pasta


Ingredients:
rotini pasta, boneless pork, onions, salt, ground pepper, ground ginger, dried pitted prunes, golden delicious apple

Directions:
Carefully saute pork & onions in the oil until browned., Add the broth, salt, pepper & ginger, & stir to combine., Bring to a boil, then reduce heat, cover & simmer for 30 minutes., Add fruits & simmer, covered 20 minutes longer, or until pork is fork-tender., Meanwhile, cook the rotini according to the directions on the box., Serve the pork & fruit over hot pasta.
Veggie Mac and Cheese


Ingredients:
dry pasta, small shell pasta, olive oil, onion, cauliflower, broccoli floret, kale, garlic cloves, red pepper flakes, unsalted butter, all-purpose flour, milk, mixed herbs, parmesan cheese, pecorino romano cheese, cheddar cheese

Directions:
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside. Reserve 1 cup of pasta water for cheese sauce.
Heat a large skillet to medium-high heat. Once hot, add olive oil.
Add onion and cook until translucent, about 2 minutes.
Add garlic and all other vegetables and season with salt and pepper flakes. Sauté until tender.
When vegetables are tender, transfer to a bowl and set aside.
To make the cheese sauce, heat a medium-large pot over medium heat. Add butter. Once completely melted, add flour and whisk quickly until the mixture is shiny and resembles a paste.
Add milk, a very small splash at a time, whisking constantly. Let mixture simmer for 2 minutes, stirring frequently.
Add cheese, one quarter cup at a time.  Be sure to combine each quarter cup completely before adding the next. If the sauce is too thick, add some reserved pasta water to loosen it. Remove pan from heat and stir all of mixed herbs. Adjust seasoning to taste.
Off the heat, add drained pasta and the vegetable mixture, stir to combine.  Serve hot.
Teriyaki Mushrooms


Ingredients:
mushrooms, light soy sauce, white wine vinegar, ginger powder, garlic clove, Pickled Garlic, green onions

Directions:
Heat (on medium heat] the soy sauce, vinegar, oil, pepper, garlic, ginger, onions and splenda together.
Add quartered mushrooms until heated the mushrooms have heated through.
Allow to cool and store in a container in the fridge overnight before serving.
Chicken on the Run


Ingredients:
chicken pieces, white wine, apricots, salt, pepper

Directions:
Rub salt and pepper into the chicken pieces and then place them into a casserole dish.
Pour over the apricots and their juice.
Sprinkle the dried soup mix over the chicken and apricots.
Drizzle the wine over the top.
Bake at 375 F  (190 C ] for 1 hour 15 minutes.
Red Beans and Rice Like Popeye's


Ingredients:
smoked sausage, pink beans, celery, onion, garlic, bay leaf, rosemary, liquid smoke, green chilies

Directions:
Mix all ingredients well in a crock pot., Cook on low for 6-8 hours., Remove bay leaf., Serve with steamed rice with hot sauce on the side.
Miso- Glazed Salmon


Ingredients:
brown sugar, low sodium soy sauce, hot water, miso, salmon fillets, fresh chives

Directions:
Preheat broiler.
Combine first 4 ingredients, stirring with a whisk.
Arrange fish in a shallow baking dish coated with cooking spray.
Spoon miso mixture evenly over fish.
Broil 10 minutes or until fish flakes easily when tested with a fork, basting twice with miso mixture.
Sprinkle with chives.
Retro Cocktails - Heartbreak Helen


Ingredients:
light rum, dark rum, triple sec, sugar, orgeat syrup, lime juice

Directions:
Add all ingredients into a cocktail shaker filled with ice.
Shake well,strain into a tall glass filled with shaved ice& garnish with a mint sprig.
Cream of Mushroom Soup I
Category: soups-stews-and-chili
By Karena

Use the everyday mushrooms we find in our grocery store or use them in combination with some of the more exotic varieties. Experiment and have fun - All will be good.

Ingredients:
5 cups sliced fresh mushrooms
1 ½ cups chicken broth
½ cup chopped onion
⅛ teaspoon dried thyme
3 tablespoons butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup half-and-half
1 tablespoon sherry

Directions:
In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes. In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 148
Fat: 11 g
Saturated fat: 6.7 g
Carbohydrates: 8.6 g
Sugars: 1.8 g
Dietary fiber: 0.9 g
Protein: 4.8 g
Cholesterol: 30.2 mg
Sodium: 363.7 mg
My Italian Sauce


Ingredients:
tomatoes, roma tomatoes, tomato paste, olive oil, red wine, oregano, garlic, bay leaves, black pepper, salt, lemon juice, parmesan cheese, sugar substitute, brown sugar

Directions:
At the stove area have your tomatoes on the cookie sheet, with stems cut and removed.
Have a stock pot filled with boiling water and another stock pot filled with ice water.
Take the tomatos and quickly but all of them in the boiling water for 1 minute.
Take out and transfer to the pot of ice water.
After a dip in ice water for just a minute, take out and transfer back to the cookie sheet.
Peel away and discard the tomoto skin, the bath makes the tomatoes super easy to peel.
To deseed, cut the tomato in half horizontally. Lengthwise does not work well for deseeding.
Cut horizontally and it will create 2 halves that resemble cups, scoop out seed chambers with a spoon or fingers.
Dice tomato after deseeding.
Transfer all diced tomatos to a empty stockpot.
Add all the ingredients and bring to a boil.
Reduce once brought to a boil and let it cook 4 hours to all day if you can.
Add medium browned meat if you desire at the end and let simmer for 30 minutes to 1 hour.
Florentine Meatloaf


Ingredients:
olive oil, onion, garlic clove, fennel seed, frozen chopped spinach, lean ground beef, Italian sausage, ricotta cheese, tomato juice, egg, parmesan cheese, fresh parsley, fresh basil, salt

Directions:
Preheat oven to 350 degrees.
Heat oil and saute onion, garlic, and fennel seed 2 minutes, stirring constantly.
Combine with the remaining ingredients.
Shape mixture into a log and place in a shallow casserole dish or loaf pan. Top with marinara.
Bake 75 minutes or until the thermometer registers 170 degrees.
Cool 10 minutes, then serve.
Creole Chicken Wings


Ingredients:
chicken wings, garlic cloves, shallot, dry mustard, paprika, dried thyme, brown sugar, cayenne pepper, lemon, marmalade, Dijon mustard, pimiento, apple cider vinegar

Directions:
Place the chicken wings onto a baking sheet, lined with aluminum foil.
In a small bowl, add the garlic, shallots, mustard, paprika, thyme, brown sugar, cayenne pepper, and Creole seasoning. Stir and then add in the lemon juice to create a paste. Using a pastry brush, brush the mixture over the chicken wings. Let the chicken wings absorb the marinade for 30 minutes at room temperature.
Bake in a 475F degree oven for 15-20 minutes. Turn the chicken wings over and bake for another 15-20 minutes or until browned and crisp.
To make the apricot dipping sauce, melt the apricot jam in a saucepan over low heat. Add in the mustard, pimiento and apple cider vinegar. Serve this as the dipping sauce for the chicken wings.
Garlicky Cuban Shredded Pork


Ingredients:
boneless pork chops, water, lime, juice of, dried oregano, dried thyme, garlic, black peppercorns, sea salt, olive oil, onion, garlic, lime, juice of, fresh cilantro

Directions:
Combine water, juice of 1 lime, oregano, thyme, garlic, and peppercorns.
Bring to a boil, then add boneless pork chops; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender.
Add coarse sea salt to taste, then let meat cool in broth overnight in refrigerator.
The next day, remove pork from broth and shred.
In a large skillet, heat olive oil and add shredded pork until it is almost crispy, about 5 minutes.
Add onion and garlic and cook another 10 minutes or so, until they begin to brown slightly.
Squeeze in the juice of 1 lime and stir in the cilantro.
Combine thoroughly and serve.
Packs-A-Punch Raspberry Almond Smoothie


Ingredients:
frozen raspberries, bananas, honey, fresh raspberries

Directions:
Combine the almond milk, frozen raspberries, bananas, honey and almond extract in a blender; whirl until smooth.
Pour into 4 tall glasses and garnish with fresh raspberries and whole almonds, if desired.
Vic Reeves' Stilton Spaghetti With Mushrooms


Ingredients:
spaghetti, butter, garlic cloves, button mushrooms, mushrooms, thyme, Stilton cheese, salt, fresh ground pepper, eggs, fresh basil leaf

Directions:
Preheat the oven to 200°C/Fan 180°C/400F/Gas Mark 6. Bring a large pan of salted water to the boil, add the spaghetti and cook for 8-10 minutes or until the spaghetti is just tender.
Meanwhile, melt the butter in a large (preferably non-stick] pan, add the garlic, mushrooms and thyme and saute for 5 minutes, stirring until the juices run. Add the Stilton and cream and gently heat through, stirring until the consistency is smooth and melted. Remove the pan from the heat and season to taste with salt and freshly ground black pepper.
Drain the pasta, then return it to the pan, add the mushroom mixture, eggs and basil and mix well. Spoon either into one large, or four individual ovenproof dishes. Bake for 20-25mins (slightly less if cooking in the individual dishes] or until golden and crusty on top. Serve garnished with more fresh basil leaves.
Provencal Vegetable Soup


Ingredients:
broad beans, garlic cloves, olive oil, onion, leek, celery rib, carrots, potatoes, water, peas, courgettes, tomatoes, fresh basil, garlic clove, basil leaves, parmesan cheese, extra virgin olive oil

Directions:
To make the pistou: mix in the food processor the 1st 3 pistou ingredients until smooth,  adding the extra virgin oil last.
To make the soup: if using dried haricot beans,place in a saucepan and cover with water.  Bring to a hard boil  for 10 mins and drain. Place the par-boiled beans, or fresh beans if using, in a saucepan with the herbes de Provence and one of the garlic cloves.  Add water to cover by 2.5 cm./1in.  Boil, reduce heat and simmer over a medium low heat until tender, about 20 minuters for fresh breans and about 1 hour for dried beans. Set aside in the cooking liquid.
In a large saucepan or flameproof casserole heat the oil.  Add onion and leeks,  cook for 5 minutes, stir occasionally, until onion softens.
Add celery, carrots and the other garlic clove and cook, covered for 10 minutes, stirring.
Add  potatoes, French beans and water, then season lighlty with salt and pepper. Bring to a boil, skim any foam that rises to the surface, then reduce the heat, cover and simmer for 10 minutes.
Add courgettes, tomatoes and peas together with the reserved beans and their cooking liquid and simmer for 25-30mins, or until all the vegetables are tender. Add the spinach and simmer for 5 minutes. Season the soup and swirl a spoonful of pistou into each bowl. Garnish with basil and serve.
Italian Lentil Salad
Category: salad
By schmerna

This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth.

Ingredients:
4 cups water
1 ½ cups dried lentils, rinsed
4 ounces fresh mozzarella cheese, sliced
4 ounces thinly sliced prosciutto
1 bunch fresh basil, leaves stripped from stems
¼ cup balsamic vinaigrette dressing, or as needed

Directions:
Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature. Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 435.4
Fat: 18.8 g
Saturated fat: 7 g
Carbohydrates: 39.1 g
Sugars: 4.1 g
Dietary fiber: 14.6 g
Protein: 29.3 g
Cholesterol: 43.1 mg
Sodium: 910.7 mg
Best Moist Chocolate Cake
Category: desserts
By MARIASUE

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards.  Yummy on its own or with chocolate frosting!

Ingredients:
1 cup margarine
1 ¾ cups white sugar
3  eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.  Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 9x13-inch pan

Calories: 382.1
Fat: 17.4 g
Saturated fat: 3.6 g
Carbohydrates: 52.3 g
Sugars: 31 g
Dietary fiber: 1.6 g
Protein: 6 g
Cholesterol: 48.9 mg
Sodium: 557.5 mg
Barbecued Sticky Chicken With Lemon and Garlic


Ingredients:
chicken thighs, sea salt, fresh ground black pepper, olive oil, bulb of garlic, lemons, fresh rosemary, rocket

Directions:
Get you barbecue on about an hour before you want to cook and preheat your own oven to 180C/350F/gas 4.
Season the chicken well with salt and pepper and drizzle with a little olive oil.
Get a big double layer of tin foil and pop the thighs in the middle with the bulb of garlic.
Chop 1 of your lemons in half and pop this in too and then wrap the chicken up then put your foil parcel on a baking tray and into the hot oven for 35 minutes until the chicken pulls away easily from the bone - if you have to tug at it it is not ready, so pop it back in the oven for another 5 minutes or so.
When done, carefully take the chicken out off the oven and unwrap it, by this time your barbecue should be at the perfect temperature - a good medium heat - so get your chicken on to start charring.
While this is happening. get on with your sticky glaze.
Carefully, clove by clove, squeeze the sweet roasted garlic out of its papery skin into a pestle and mortar and then carefully squeeze in the juice of your roasted lemon halves too and give this a good bash up and season with salt and pepper then add a good lug of olive oil and mix until you have a thick paste and now squeeze in the juice of the other lemon so you get 2 levels of lemon flavour - one sweet and roasted, the other fresh and zingy.
Use you rosemary sprigs to brush the paste onto the chicken, basting and turning for about 10 minutes so you are building up a lovely layer of sticky garlicky sweetness and a wonderful golden brown colour.
Whole Wheat Pasta
Category: pasta-and-noodles
By Gia

Fresh, healthy and very delish... I sometimes make this the traditional style, and when in a hurry, I throw all the ingredients into my mixer, with the kneading hook.

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
½ teaspoon sea salt
4  eggs
2 teaspoons olive oil

Directions:
Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Prep time: 40 mins
Total time: 40 mins
Yields: 4 servings

Calories: 415.7
Fat: 8.6 g
Saturated fat: 2.1 g
Carbohydrates: 68.8 g
Sugars: 0.7 g
Dietary fiber: 6.8 g
Protein: 17.3 g
Cholesterol: 186 mg
Sodium: 293.2 mg
Nestle' Holiday Fudge


Ingredients:
butter, evaporated milk, granulated sugar, salt, miniature marshmallows, pecans, walnuts, vanilla extract

Directions:
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat.
Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan; chill until firm. Cut into 1 1/2 inch squares.
BUTTERSCOTHCH FUDGE: Substitute 2 cups (12oz package] butterscotch flavored morsels for Milk Chocolate Morsels.
MINT FUDGE: Substitute  1 1/2 cups (10 0z package] mint flavored chocolate morsels for Milk Chocolate Morsels.
SEMI-SWEET FUDGE: Substitute 1 1/2 cups (9oz] Semi-sweet morsels for Milk Chocolate Morsels.
Light Pumpkin Cake


Ingredients:
flour, sugar, baking powder, baking soda, cinnamon, clove, canned pumpkin, 1% low-fat milk

Directions:
Beat all ingredients till smooth, pour into a 8x14 pan., Bake 350 for 25-30 minutes., Put a dab of dream whip on each piece of cake when serving.
Wings of Fire With Horseradish Dipping Sauce(Or Bleu Cheese)


Ingredients:
Neely's Barbeque Sauce, crushed red pepper flakes, black pepper, cayenne pepper, poultry seasoning, lemon pepper, chicken wings, eggs, crushed red pepper flakes, black pepper, all-purpose flour, mayonnaise, scallions, chili sauce, cayenne powder

Directions:
Spicy Chicken Seasoning:
In a small bowl, whisk together  the Neely's Barbeque seasoning, red pepper flakes, black pepper, cayenne, poultry seasoning, and lemon pepper. Reserve 2 tbls. of this mixture in a separate bowl.
Rinse the chicken wings in cold water, then place them in a shallow baking dish and pat dry with paper towels.
Sprinkle wings evenly with the Spicy Chicken Seasoning, cover the dish with plastic wrap and chill for 1 hour.
Spicy Chicken Batter:
Whisk the eggs, hot sauce, red pepper flakes, black pepper, and cayenne together in a mixing bowl. Place the flour in a shallow pie plate.
Heat the oil in a deep fryer or a Dutch oven(1 1/2 inches deep] over medium high heat until it reaches 350*F. on a deep fat thermometer.
Dip the chicken wings in the egg mixture, shaking off the excess, then in the flour. Keep one hand dry to make the process neater. Place half the wings in the hot oil and fry 8-10 minutes, turning occasionally, until cooked through and golden brown. Use tongs to move the wings to a paper towel lined plate.
Let the oil return to cooking temperature before adding the next batch. For extra hot wings, sprinkle them with the reserved seasoning.
Serve with Horseradish Dipping Sauce:
Mix all the ingredients for the dipping sauce in a small bowl, and chill until needed. Enjoy!