xiaoxl/recipe_data huggingface dataset:
Nannys Chocolate Pie 5 Star Family Favorite


Ingredients:
sugar, cornstarch, salt, milk, vanilla extract

Directions:
Combine all accept vanilla and cook on low heat until  very thick. Stir often to prevent scorching. Remove from heat- let sit a minute or two and stir in vanilla.
Pour into pie shell.
Top with meringue and bake as directed.
I will be posting Nannys Meringue Recipe.
Kål Salat - Cabbage Salad


Ingredients:
sugar, vinegar, water, salt, fresh parsley, cabbage, onion

Directions:
Mix the first four ingredients together thoroughly, stirring until sugar is dissolved.
Add to prepared vegetables, toss lightly together until well mixed.
Pile in a serving dish and keep refrigerated until ready to serve.
Cranberry Orange Oatmeal Cookies
Category: desserts
By Julie

The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2  eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon orange extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup dried cranberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 dozen

Calories: 104.1
Fat: 4.4 g
Saturated fat: 2.6 g
Carbohydrates: 15.2 g
Sugars: 8.3 g
Dietary fiber: 0.8 g
Protein: 1.4 g
Cholesterol: 17.9 mg
Sodium: 58.1 mg
Magic Cookie Bars


Ingredients:
graham cracker crumbs, butter, flaked coconut

Directions:
HEAT oven to 350°F Coat 13 x 9-inch baking pan with no-stick cooking spray.
COMBINE graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork.
BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.
For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up with edges of foil to remove from pan. Cut into bars.
VARIATIONS: SUBSTITUTE chocolate chips or nuts with candy coated pieces, dried cranberries, raisins, mini-marshmallows or butterscotch chips.
Candy Cane Cookies (Or Cutouts!)


Ingredients:
butter, powdered sugar, egg, vanilla, flour, salt

Directions:
Beat together butter, powdered sugar, egg, almond extract and vanilla.
Mix together flour and salt, and add to the wet ingredients, stirring until well-combined.
Divide dough in half.  Add red food coloring to half the dough.  Roll even logs 1/2" wide of red dough, then white dough. Twist together and bend top to form cane shape.
Bake on ungreased sheet for 9 minute at 375 deg. Can be sprinkled with a crushed candy cane and sugar mixture while still warm.
Spring Roll Dipping Sauce
Category: side-dish
By Jackie Smith

Serve as a dipping sauce with Asian-inspired dishes. This sauce is terrific with spring rolls or dumplings.

Ingredients:
¼ cup soy sauce
2 tablespoons hoisin sauce, or more as needed
1 tablespoon water
1 clove garlic, minced
1 teaspoon green onions, chopped
½ teaspoon toasted sesame oil
½ teaspoon white sugar
¼ teaspoon minced fresh ginger

Directions:
Combine soy sauce, hoisin sauce, water, garlic, green onions, sesame oil, sugar, and ginger in a small mixing bowl. Mix well, adding additional hoisin sauce to thicken mixture to your desired consistency if needed. Cover the sauce and refrigerate for 1 to 2 hours to allow flavors to blend. Before serving, pour mixture into a small saucepan and heat. Serve warm.

Prep time: 5 mins
Cook time: 5 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 34.8
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 5.6 g
Sugars: 3 g
Dietary fiber: 0.4 g
Protein: 1.3 g
Cholesterol: 0.2 mg
Sodium: 1031.5 mg
Caramel Cornflake Cookies


Ingredients:
butter, brown sugar, caster sugar, egg

Directions:
Preheat oven to 180°C or 350°F
Melt the butter in a large pan. Then add sugars and cook, stirring, until combined. Remove from heat
Add all of the  remaining ingredients and stir gently until combined
Place level tablespoons pf mixture, about 3cm apart , on lightly greased oven trays
Bake in a moderate oven (180C / 350F] about 15 minutes or until golden brown
Stand for 5 minutes before removing from trays to cool on a wire rack.
Land and Sea White Meat Version of Surf and Turf


Ingredients:
apricot, nectarine, garlic clove, raisins, onions, fresh cilantro, parsley, dried basil, fresh basil leaves, fresh lemon juice, salt, cracked pepper, cashews, dried basil, curry powder, phyllo pastry sheets, olive oil, butter, chicken breasts, olive oil, portabella mushrooms, garlic cloves, fresh spinach, white wine, powdered milk, dried thyme, rosemary, egg, butter, flour, dried basil, paprika, pepper, egg, butter, olive oil

Directions:
For Salsa-.
Mix all ingredients and chill till ready to serve.
For Garnish-.
Preheat oven to 400°.
Pan roast cashews and coriander seed just to release aroma, cool and crush.
Place in bowl with basil, and garlic salt.
Whisk oil, butter and egg white together set aside.
Lay one phyllo sheet short side toward you.
Brush oil mixture over surface and sprinkle 1 1/2 teaspoons over the sheet.
Fold sheet down toward you, brush oil mixture and sprinkle 1 teaspoon over folded sheet.
Roll sheet into a straw shape.
Place on a parchment lined cookie sheet pan.
Brush straws with oil and sprinkle with coarse salt.
Slice in half on a slight angle.
Repeat with remaining sheets.
Bake for 8 minutes till golden brown.
For Chicken-.
Lower oven to 350°F.
Heat 1 tablespoon oil and sauté mushrooms, onions, and garlic for 4 minutes add spinach and wine cook till wine is evaporated.
Season with thyme, rosemary, salt,& pepper and let cool.
Place chicken between plastic wrap and pound thin.
Season both sides of breast with salt and pepper.
Add egg to stuffing and place half the stuffing in each breast.
Fold over to encase stuffing and tie with butcher's twine to hold the stuffing in place.
Dredge each of the chicken breast with the flour.
Heat butter and oil in a pan.
Brown chicken on all sides 5-10 minutes.
Place into hot oven for 15 minutes.
Rest 5 minutes the remove string and slice in half.
For Fish-.
Mix basil, paprika, garlic salt, pepper and rub into filets.
Brush fish with egg then place 6 slices of potato to cover fish.
Heat oil and butter in pan.
Gentle place potato side down in hot pan and do not move.
Place on top side six more slices of potato.
Cook till you see the edges are browning and the filets move easily about 4-5 minutes.
Ever so carefully flip fish away from you.
Trying to keep the potatoes in place.
Fry for 4 more minutes.
Drain on paper towel.
Season with salt and pepper.
To Assemble-.
Plate 1/2 chicken breast sliced side showing.
Lay along side the crispy filet (1/2 filet if large one whole filet if small].
Mound salsa between the fish and chicken.
Garnish with 3 phyllo straws.
Sweet Potato Casserole


Ingredients:
brown sugar, orange zest, sweet potatoes, unsalted butter, heavy cream, salt, ground cinnamon, pepper, cayenne pepper

Directions:
Adjust oven rack to middle position and heat oven to 400 degrees. Mix 3 tablespoons sugar and 1/2 teaspoon orange zest together in small bowl until thoroughly combined; set aside.
Lay two 24 by 12-inch sheets of heavy-duty aluminum foil perpendicular to each other inside rimmed baking sheet. Place sweet potatoes in center of foil and sprinkle with remaining 1 tablespoon sugar. Fold opposite sides of foil toward each other and crimp edges to seal tightly. Put baking sheet in oven and bake until sweet potatoes are tender, about 60 minutes. Remove baking sheet from oven and heat broiler.
Carefully open 1 end of foil pouch, taking care to avoid escaping steam, and pour potatoes and accumulated liquid into food processor. Add butter, cream, orange juice, salt, cinnamon, remaining 1/2 teaspoon orange zest, pepper, and cayenne and process until completely smooth, 30 to 60 seconds, scraping down bowl as needed.
Transfer potato puree to 2-quart soufflé dish and sprinkle evenly with reserved sugar-zest mixture. Broil sweet potatoes until topping is lightly browned and bubbling, 2 to 4 minutes. Serve.
TO MAKE AHEAD: Processed potatoes can be refrigerated without topping for up to 2 days. To serve, cover dish with aluminum foil and bake on middle rack of 400-degree oven until hot throughout, 30 to 40 minutes. Remove foil, add brown sugar topping, and broil as directed in step 4.
Avocado Dip


Ingredients:
avocados, sour cream, lemon juice, onion, salt, bacon

Directions:
Mashed avocados with a fork, or force through sieve.
Add sour cream, lemon juice, and onion and add salt; chill.
Just before serving stir in bacon, reserving a few bits for garnish.
Serve with chips.
Chocolate Covered Bacon With Almonds


Ingredients:
"thick slab bacon"

Directions:
Preheat oven to 375 degrees F., Place bacon on a sheet tray and cook until crisp, about 25 minutes., Melt chocolate in double boiler over low heat., Dip crisp bacon in chocolate and place back on sheet tray., Sprinkle with almonds and refrigerate for 30 minutes or until ready to serve.
Really Moist Bundt Cake


Ingredients:
instant lemon pudding mix, milk, butter, canola oil, sour cream, eggs, blueberries

Directions:
"mix all ingredients together except the blueberries.pour half the batter into a greased bundt pan.sprinkle half the blueberries over the batter and swirl in with a fork. Add remaining batter over top and once again sprinkjle remaining blueberries and twirl in with a fork.Oven should be at 375 degrees.Let bake for one hour or until knife inserted comes out clean."
Fresh Fig Clafouti


Ingredients:
sugar, sugar, heavy cream, eggs, vanilla extract, all-purpose flour, salt, fresh fig, unsalted butter

Directions:
Preheat oven to 350°; generously butter a 10-inch pie plate; sprinkle evenly with 1 tablespoon sugar.
In a large measuring cup or a bowl with a pouring spout, whisk the milk, cream, eggs, and vanilla together until well blended.
In another bowl, sift the flour, ¼ cup sugar, and salt; gradually whisk the milk mixture into the flour mixture until fairly smooth.
Pour the batter through a strainer into the prepared pie plate; pressing down any lumps of flour in the strainer to dissolve them.
Arrange the figs, cut side up, on top of the batter; dot the surface with the pieces of butter.
Bake 50-55 minutes until the edges are puffed and golden and cooked in the center.
Transfer dish to a wire rack; sprinkle evenly with remaining 1 tablespoon sugar while still warm.
Serve warm or at room temperature.
Mixed Berry Jam


Ingredients:
blueberries, raspberries, strawberries, blackberries, sugar, lemon rind

Directions:
In a large pan, combine berries with sugar.
Crush berries with a potato masher.
Add lemon juice and lemon rind.
Bring to a boil, skimming off any foam that forms.
Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F].
While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
Pepperoni  Pizza Soup


Ingredients:
onion, green pepper, fresh mushrooms, zucchini, beef broth, Italian tomatoes, mozzarella cheese

Directions:
In a medium saucepan combine onion, green pepper, mushrooms, zucchini, and 1/4 cup broth.
Bring to boiling.
Reduce heat, simmer, covered, for 5 minutes.
Stir in remaining broth, tomatoes, pizza sauce, pepperoni, and seasoning.
Simmer 10 minutes.
Top with cheese.
Gluten Free Dark " Rye" Bread


Ingredients:
flax seed meal, sea salt, baking soda, cream of tartar, eggs, olive oil, water, caraway seed

Directions:
In a large bowl almond flour, flax, salt, baking soda and cream of tartar., In a smaller bowl combine eggs, oil, water and agave., Stir wet ingredients into dry, then mix in caraway seeds., Allow batter to sit for 1-2 minutes to thicken., Grease a  6 x 3.5 x 2.5 inch loaf pan and pour/scoop batter inches., Bake at 350°F for 30-35 minutes., Cool and serve.
Swiss Chard & Potato Soup


Ingredients:
butter, onion, swiss chard, yukon gold potatoes, milk, swiss chard

Directions:
Heat butter in a pot over medium heat. Add onions and swiss chard stems and saute for 2 minutes or until softened.
Add potatoes, chicken stock and milk and bring to a boil.
Simmer soup for 5 minutes; add swiss chard leaves (reserving 1/4 cup for garnish] and simmer 5 minutes longer or until potatoes are very soft and chard is wilted.
Puree soup in a blender or food processor (An immersion blender also works well]. Season with salt and pepper to taste.
Garnish:.
Heat oil in a small skillet over medium high heat. Working in batches, add Swiss chard (be careful, as it will pop and splatter oil] and fry for 1 to 2 minutes or until crisped.
Drain on paper towels.
Garnish soup with crinkled Swiss chard.
Soft & Chewy Chocolate Chip Cookies


Ingredients:
shortening, dark brown sugar, white sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, cinnamon

Directions:
Preheat oven to 375 degrees.Grease a cookie sheet (I use canola oil pan spray].
Combine the flour, baking soda, and salt in a bowl. Stir lightly.
In a separate, larger mixing bowl, cream the shortening, brown sugar and white sugar thoroughly. Crack in eggs, one at a time, beating well after each addition. Add vanilla, mixing well to combine.
Begin adding the dry mixture to the shortening mixture. Add about 1/4 or 1/3 of the dry mixture at a time, thoroughly blending each addition of flour into the shortening before adding the next.
If you like a hint of cinnamon in your cookies, add 1/2 teaspoon now (I think its an excellent addition: not so much that anyone notices the cinnamon taste, but it gives the cookies a little more flavor]. Stir in the cinnamon.
Add the chocolate chips and mix into the dough until they are evenly distributed.
Spoon golf-ball sized mounds of dough onto the baking sheet: I make 12 per tray.
Bake in the 375 oven for about 10 minutes. Just in case, I would check them once after 8 minutes, and allow them up to 12.
Remove from the oven when the cookie centers are just set but still soft, and the edges are just browning. Cool on the tray for about 5 minutes, them remove to a cooling rack if you have one, otherwise a plate will be fine.
Just don't stack them on top of one another while they are still soft!
Enjoy!
Tiffany's Asian-Infused Salmon Packets
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Salmon fillets wrapped in individual foil packets are grilled in an Asian-inspired blend of teriyaki sauce, honey, fresh ginger, and sesame oil for a gourmet summer meal.

Ingredients:
4 sheets (12x12 inches each) Reynolds Wrap® Non-Stick Aluminum Foil
½ cup teriyaki sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
2 teaspoons sesame oil
½ teaspoon crushed red pepper flakes  (Optional)
4 (6 ounce) salmon fillets
1 (8 ounce) package snow peas
1 (8 ounce) package sliced white mushrooms
1 cup matchstick-cut carrots

Directions:
Preheat grill to medium-high or oven to 450 degrees F. Mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside. Place a sheet of Reynolds Wrap® Non-Stick Aluminum Foil on counter with non-stick (dull) side facing up.  Place a salmon fillet and 1/4 of the vegetables in center of foil.  Spoon 1 tablespoon teriyaki mixture over fillet. Bring up sides of foil; fold down two times.  Double fold both ends of foil to seal packet, leaving room for heat circulation inside.  Repeat to make four packets. Reserve remaining teriyaki mixture to serve with salmon. Place packets on baking pan with 1-inch sides to transport to grill or bake in oven. Slide packets onto grill. Grill 8 to 10 minutes in covered grill - OR - BAKE 15 to 20 minutes or until salmon is desired doneness.  If grilling, use tongs or oven mitts to slide hot packets back onto pan and transport.  Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape.  Serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

Yields: 4 servings

Calories: 411.4
Fat: 12.7 g
Saturated fat: 2.5 g
Carbohydrates: 33 g
Sugars: 27.3 g
Dietary fiber: 3.2 g
Protein: 41.8 g
Cholesterol: 74.7 mg
Sodium: 1477.8 mg
Springtime Spinach Salad
Category: salad
By OZAHIRU

Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!

Ingredients:
2  eggs
4 slices bacon
5 cups fresh spinach, rinsed and torn into bite-size pieces
½ cup sliced fresh mushrooms
1 cup sliced fresh strawberries
½ cup thinly sliced onion
1  kiwi, sliced
½  mandarin orange, peeled and segmented
¼ cup ketchup
¼ cup water
¼ cup olive oil
¼ cup brown sugar
2 tablespoons cider vinegar
½ teaspoon spicy brown mustard
1 dash garlic powder
salt and pepper to taste
1 cup seasoned croutons

Directions:
Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside. Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside. In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange. In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 185.2
Fat: 11.1 g
Saturated fat: 2.2 g
Carbohydrates: 17.5 g
Sugars: 11.7 g
Dietary fiber: 1.7 g
Protein: 5.1 g
Cholesterol: 51.9 mg
Sodium: 437.5 mg
Greek Eggplant Dip


Ingredients:
eggplants, garlic cloves, olive oil, lemon, salt

Directions:
Wash the eggplants and make a few deep cuts in the skin.  Put them on a baking sheet and place in a 450F oven for about 1 hour, or until the skin is burned and crispy when you touch it.  You want the skin to be burned to give the dip a smoky flavor. Allow the eggplants to cool and cut them open and scoop out the flesh.  Discard the large dark seeds.
Place the flesh in a colander and salt it, and add the lemon juice.  Allow the flesh to drain for about one hour.  Place the drained flesh in a bowl and mash with a fork.  Add the yogurt, garlic and olive oil and stir until it is smooth.
Enjoy!
Glazed Sausages (with Tomato Soup)


Ingredients:
sausages, tomatoes, soy sauce, vinegar, brown sugar

Directions:
Brown sausages.
Add remaining ingredients and simmer until liquid is somewhat reduced and sausages look glazed.
Serve hot or cold.
How to Make Homemade Pizza Sauce
Category: side-dish
By Chef John

This is my new and improved version. And by 'new and improved,' I mean 'old and secret.' Here is my top-secret formula. The next time you're making homemade pizza, you might as well make some sauce too.

Ingredients:
2 tablespoons olive oil
2  anchovy fillets
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano leaves
½ teaspoon red pepper flakes
½ teaspoon dried oregano
1 (28 ounce) can whole peeled tomatoes (preferably San Marzano), crushed
salt to taste
½ teaspoon white sugar
1 pinch freshly ground black pepper
1  small pinch baking soda

Directions:
Heat olive oil over medium-low heat in a saucepan; stir anchovy fillets into olive oil and cook, stirring often, until the fillets begin to sizzle, about 1 minute. Mix garlic into oil and cook just until fragrant, 1 minute more. Add fresh oregano and reduce heat to low; cook until oregano is wilted, 2 or 3 more minutes. Mix red pepper flakes, dried oregano, and tomatoes into olive oil mixture. Bring sauce to a simmer and season with salt, sugar, and black pepper. Turn heat to low; simmer sauce until thickened and oil rises to the top, 35 to 40 minutes, stirring occasionally. Stir baking soda into pizza sauce, mixing until thoroughly combined.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 3 cups

Calories: 54
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 4.9 g
Sugars: 2.6 g
Dietary fiber: 1.1 g
Protein: 1.2 g
Cholesterol: 0.8 mg
Sodium: 194.3 mg
Slow Cooker Baked Beans with Ham Hock
Category: side-dish
By Laura

A good, homemade recipe for baked beans. Serve with your favorite entree, or as a meal in itself.

Ingredients:
24 ounces dry white beans
1 pound ham hocks
1  onion, chopped
½ cup packed brown sugar
½ cup maple syrup
1 teaspoon salt
1 cup water
½ cup ketchup
2 tablespoons prepared mustard

Directions:
In a large pot over high heat, combine the beans with water to cover and bring to a boil for 10 minutes. Remove from heat but let sit for 1 hour. Drain beans and place them in a slow cooker. Add the ham hocks, onion, brown sugar, maple syrup, salt and water. Mix well, cover and cook on high setting for 4 to 5 hours, stirring occasionally. During the final hour of cooking, add the ketchup and mustard, remove the ham from the hocks and discard the hocks. Mix well and serve.

Prep time: 1 hr
Cook time: 5 hrs
Total time: 6 hrs
Yields: 12 servings

Calories: 362.6
Fat: 8.6 g
Saturated fat: 2.9 g
Carbohydrates: 53.6 g
Sugars: 19.8 g
Dietary fiber: 8.4 g
Protein: 19.4 g
Cholesterol: 25.7 mg
Sodium: 367.6 mg
Green Goddess Dressing


Ingredients:
sour cream, mayonnaise, tarragon vinegar, anchovy, green onion, sugar, white pepper, salt

Directions:
"Mix together as would any dressing, shake, and refrigerate."
Chipotle & Honey Glazed Pork


Ingredients:
chipotle chiles in adobo, garlic, honey, allspice

Directions:
Preheat oven to 450°F.
Purée chipotles in adobo with garlic and honey in a blender until you have a smooth glaze.
Pat pork dry and sprinkle with salt and allspice, rubbing the mixture into the meat.
Put pork on a foil-lined baking sheet and spread with the glaze to coat well.
Roast the pork in the middle of oven until an instant-read thermometer registers 155°F, about 20 minutes.
Let pork stand 5 minutes on a cutting board before cutting into thin slices.