xiaoxl/recipe_data huggingface dataset:
Shmunky's Colby Jack Cheddar Biscuits
Category: bread
By audiospirit

These biscuits have an amazing aroma and taste that will turn any grump into a jolly lad!  They are crispy on the outside, yet soft and puffy in the center.  They freeze well too, for making large batches. This recipe is best when hand made, so try not to be tempted by your mixers. Trust me, it will pay off in the end.  Buy block cheese and grate it by hand for best quality.  I use a medium size grate.  I do NOT recommend using fine grated cheeses.

Ingredients:
1 teaspoon olive oil
2 cups all-purpose flour
1 tablespoon baking powder
1 ½ teaspoons dried parsley
⅛ teaspoon ground thyme
1 teaspoon salt
1 teaspoon white sugar
1 cup shredded Colby-Monterey Jack cheese
¼ cup shredded white Cheddar cheese
6 tablespoons butter
1 cup 2% milk

Directions:
Preheat oven to 400 degrees F (200 degrees C). Using olive oil, grease a baking sheet. With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, Colby-Monterey Jack cheese, and white Cheddar cheese together in a bowl. Cut the butter into the flour mixture in coarse chunks, then use the fork to further cut the butter into the flour-cheese mixture until the mixture resembles coarse crumbs. Lightly stir in the milk just until the dough holds together. Drop the batter by heaping 1/8-cup measuring cup onto the prepared baking sheet, and bake in the preheated oven until risen and golden brown, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 biscuits

Calories: 293.4
Fat: 16.8 g
Saturated fat: 10.5 g
Carbohydrates: 26.9 g
Sugars: 2 g
Dietary fiber: 0.9 g
Protein: 9 g
Cholesterol: 45.4 mg
Sodium: 701 mg
Pickle Roll Ups


Ingredients:
deli ham, dill pickle, cream cheese

Directions:
Blot dry the ham and pickle., Spread the cream cheese on the ham slice., Place the pickle on the ham slice and roll up., Slice into rounds.
Egyptian Bamia
Category: soups-stews-and-chili
By Felicia Manocchio

This is a great recipe for making during the month of Ramadan. It is an Egyptian dish. Bake in a clay baking dish if available. If not, any deep baking dish is fine. Best served with rice.

Ingredients:
¼ cup olive oil
1 large onion, finely chopped
1 pound boneless lamb shoulder, cut into 1-inch pieces
salt and ground black pepper to taste
1 (8 ounce) can tomato sauce
2 cups water, or as needed to cover
1 (10 ounce) package frozen okra, thawed

Directions:
Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes. Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally. Preheat oven to 350 degrees F (175 degrees C). Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 338.6
Fat: 25.7 g
Saturated fat: 6.7 g
Carbohydrates: 11.2 g
Sugars: 5.9 g
Dietary fiber: 3 g
Protein: 16.9 g
Cholesterol: 57.9 mg
Sodium: 337.3 mg
Golden Grand Marnier Cake


Ingredients:
bittersweet chocolate, Grand Marnier, cake flour, eggs, sour cream, vanilla, cake flour, sugar, baking powder, baking soda, salt, orange zest, unsalted butter, sugar, Grand Marnier

Directions:
Preheat oven to 350°F.
In a small bowl, toss the chocolate chips and a few spoons of Grand Marnier until chips are moistened and shiny. Add the 1 ½ teaspoon flour and toss until evenly coated.
In a medium bowl, lightly combine the eggs, ¼ cup sour cream, and vanilla.
In a large mixing bowl combine the dry ingredients and orange zest and mix on low speed a moment to blend. Add the butter and remaining ¾ cup sour cream. Mix on low speed until the dry ingredients are moistened. Increase to medium high speed for 1 ½ minutes to aerate and develop structure. Scrape down sides. Gradually add egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides, and fold in the chocolate chips.
Scrape the batter into a well buttered bundt pan. Bake 55 to 65 minutes or until the cake tests done with a toothpick.
Shortly before the cake is done, prepare the syrup: Heat the sugar, orange juice, and Grand Marnier until the sugar is dissolved. DO NOT BOIL. As soon as the cake comes out of the oven, place the pan on a rack, poke the top all over with a wire tester, and brush on ½ the syrup. Cool in the pan for 10 minutes, then invert onto a serving plate. Brush with the remaining syrup and cool completely before wrapping airtight.
This cake can be made several days ahead and refrigerated, wrapped well. I like to glaze it with a Chocolate Cream Ganache before serving.
Hazelnut Blondies


Ingredients:
unsalted butter, flour, baking powder, salt, brown sugar, eggs, vanilla, hazelnuts

Directions:
Preheat oven to 350°F Butter an 8x11-inch baking pan. Line with parchment paper then butter parchment.
Whisk flour, baking powder and salt in a small bowl.
Melt butter. Beat butter and sugar until combined, in a large bowl. Beat in eggs and vanilla. Add flour mixture, and stir until combined. Stir in hazelnuts and nutella.
Press dough into the pan. Bake until a toothpick comes out with a few moist crumbs, about 25 minutes.
Let cool 15 minutes and cut into squares.
Molly Katzen's/Moosewood Restaurant's Ukrainian Poppy Seed Cake


Ingredients:
butter, sugar, eggs, unbleached flour, baking powder, baking soda, salt, poppy seed, milk, vanilla extract, fresh lemon juice, lemon rind, sugar, fresh lemon juice, dry sherry

Directions:
Preheat oven to 350°F (175°C]. Butter a 10 inch tube or bundt pan.
CAKE: Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each.
Sift together the dry ingredients in a separate bowl.
Add the dry ingredients to the butter/egg mixture alternately with the poppy seeds and milk; beginning and ending with the dry mixture.
Stir batter just enough to blend thoroughly, adding the vanilla, lemon juice and lemon rind at the end.
Spread the batter into the prepared pan, and bake for about 40 minutes, or until a toothpick inserted in the cake comes out clean.
Cool for 10 minutes, then invert onto a pretty cake platter. Allow to cool completely before adding the orange glaze and/or slicing.
ORANGE GLAZE: Combine the ingredients in a small saucepan and bring to a boil. Lower heat and simmer uncovered for about 3 minutes.
Pour the hot glaze onto the cooled cake. Let stand at least 10 minutes before slicing.
Chicken Cutlets With Herb Butter


Ingredients:
all-purpose flour, chicken cutlets, coarse salt, ground pepper, olive oil, dry white wine, butter, fresh parsley, mint

Directions:
Season CUTLETS with SALT & PEPPER, then dredge in FLOUR.
Heat OIL in skillet over med-high heat.
Cooking in batches, brown both sides of CUTLETS (approx. 1 to 3 minutes per side], adding OIL, as needed.
Transfer cooked CHICKEN to plate, and tent with foil.
Add WINE to accumulated juices in skillet,  bring to a boil.
Continue cooking, until alcohol has burned off, and liquid is reduced by half (approx. 4 minutes].
Add chicken, turn to coat.
Reduce heat to low, swirl in BUTTER and choice of HERBS.
Season with SALT & PEPPER, serve, and ENJOY!
Peppermint Bark Hearts


Ingredients:
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Directions:
Line cookie sheet with waxed paper.
Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.
Place candy coating in 2-cup microwave safe measuring cup.
Microwave on Medium for 2-3 minutes, stirring once halfway through melting time.
Stir until melted and smooth.
Spoon or pipe candy coating into centers of hearts to fill spaces.
Sprinkle with crushed candy.
Cool 30 minutes or until set.
Linda's Summertime Eggplant Salsa
Category: appetizers-and-snacks
By Linda Glenn

This recipe is a variation of Sicilian Caponata, which is an eggplant relish served in Sicily as a topping for brushetta or as a condiment served with meat or fish.  My family loves it as a dip for tortilla chips or even by the spoonful (if no one's looking!).  Be sure to microwave the eggplant, or it will absorb too much oil and become mushy.

Ingredients:
1 large eggplant, cut into 1/2 inch cubes
¾ teaspoon kosher salt
1 cup tomato-vegetable juice cocktail (such as V8®)
¼ cup red wine vinegar
½ cup red wine
2 tablespoons brown sugar
¼ cup chopped fresh parsley
4  anchovy fillets, minced, or to taste
1 (14.5 ounce) can diced tomatoes
¼ cup raisins
½ cup pitted black olives, chopped
½ cup pitted green olives, chopped
½ cup zucchini, diced
½ cup yellow squash, diced
2  celery stalks, diced
½  red bell pepper, diced
½ cup grated carrot
3 tablespoons extra-virgin olive oil
½  red onion, finely diced
½ cup pine nuts
¼ cup grated Parmesan cheese

Directions:
Toss the eggplant with the kosher salt and spread out onto a microwave-safe plate. Cook in the microwave on High until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. Transfer to a paper towel-lined plate and set aside. Whisk the tomato juice cocktail, vinegar, red wine, brown sugar, parsley, and anchovies together in a large bowl. Stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. Add the remaining 2 tablespoons of olive oil along with the celery and onion. Cook and stir until the onion has softened, about 4 minutes more. Stir in the vegetable mixture and bring to a simmer. Reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. Scrape into a bowl and stir in the pine nuts. Refrigerate to room temperature. Sprinkle with the Parmesan cheese and serve.

Prep time: 30 mins
Cook time: 30 mins
Total time: 3 hrs
Yields: 8 cups

Calories: 55.9
Fat: 3.2 g
Saturated fat: 0.5 g
Carbohydrates: 5.3 g
Sugars: 3.1 g
Dietary fiber: 1.4 g
Protein: 1.5 g
Cholesterol: 1 mg
Sodium: 191.1 mg
Best Ever Cilantro Corn Salsa
Category: appetizers-and-snacks
By Lisa Avery Croff

This is a recipe I have been making for years. It is the number one dish people ask me to bring to parties. It is great with tortilla chips or on top of grilled chicken or steak. It also makes a wonderful filling for vegetarian tacos.

Ingredients:
2 ears corn on the cob, husks and silk removed
2  tomatoes, chopped
2  avocados - peeled, pitted, and diced
½ bunch cilantro, stems cut off and leaves chopped
1  white onion, chopped
3 tablespoons chopped garlic
2 tablespoons olive oil
2 tablespoons red wine vinegar
kosher salt to taste

Directions:
Preheat grill for medium heat and lightly oil the grate. Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool. Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

Prep time: 30 mins
Cook time: 15 mins
Total time: 55 mins
Yields: 6 servings

Calories: 197.7
Fat: 14.8 g
Saturated fat: 2.1 g
Carbohydrates: 17 g
Sugars: 3.6 g
Dietary fiber: 6.4 g
Protein: 3.3 g
Sodium: 82 mg
Sago Gula Melaka


Ingredients:
pearl sago, water, sugar, salt, palm sugar, water, coconut milk

Directions:
Wash sago well and soak in water for a few minutes.
Strain the sago, bring 800ml water to the boil and add sago.
Stir constantly with a whisk until sago turns transparent.
Drain and rinse with cold water.
Add the sugar and salt and mix well.
Spoon into individual serving glasses and chill in the refridgerator.
Shave palm sugar into a saucepan and melt over a low heat with 2 tablespoons water.
To serve, spoon some of the palm sugar syrup and coconut milk over the chilled sago in layers.
Serve the extra syrup and milk on the table to add as you're eating.
This is a great malaysian dessert often served in restaurants in Malaysia.
Palm sugar is dark brown and crumbly-- also known as jaggery or gur-- it is made from the reduced sap of either the sugar palm or the palmyra palm.
Try to find the real stuff as you can't really substitute.
Pearl sago is a starch extracted from the sago and other tropical palms which is similar to tapico.
When it's cooked it looks like little translucent balls.
Popeye's favorite


Ingredients:
spinach, onion, pine nuts

Directions:
Wash your spinach well and clip off course stems.
Leave some moisture on the leaves.
Lightly spray your wok (frypan] with oil.
Saute onions until golden Medium heat.
Add pine nuts for 2 min.
Just before serving add spinach, mix well with the onions& nuts cover for about 2 min.
The Spinach should be just wilted and warm.
Serve immediately.
Rosemary Garlic Honey


Ingredients:
honey, fresh rosemary leaf, garlic clove

Directions:
Place honey in a double boiler with water in bottom. Squeeze rosemary leaves to release flavor and add to honey.
Add garlic to honey.
Bring water to a boil; bring honey to 185 degrees F and keep at 185 degrees F for 10 minutes.
Remove from heat and let stand for 10 minutes.
Strain while still warm.
Place in sterilized jars and cap.
Garbage/Trash Plate Hot Sauce


Ingredients:
onion, garlic clove, beef, water, tomato paste, brown sugar, ground black pepper, cayenne pepper, chili powder, paprika, ground cumin, allspice, cinnamon, powdered clove, salt

Directions:
In a large skillet, fry chopped onion and garlic in oil until soft.
Add meat, stirring constantly with fork to keep it’s texture fine.
Once the meat browns, add water and tomato paste. Simmer 10 minutes.
Add sugar and spices. Simmer 30 minutes, adding water, if necessary to keep it moist but not soupy. Alternatively, you may use the griddle scrapings from cooking the patties to make this the Authentic Nick Tahou way.
Enjoy a taste of Rochester, NY!
Baked Pollock
Category: seafood
By Pokygirl

Easy baked fish with a creamy sauce.

Ingredients:
aluminum foil
nonstick cooking spray
6 (4 ounce) fillets pollock fillets
1 tablespoon chopped fresh herbs, or to taste
salt and ground black pepper to taste
⅓ cup sour cream
¼ cup grated Parmesan cheese
2 tablespoons melted butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray it with cooking spray. Season fish fillets with herbs, salt, and pepper. Place on the prepared baking sheet. Mix sour cream, Parmesan cheese, and melted butter together in a small bowl. Apply sour cream mixture to each fillet. Bake in preheated oven until fish flakes easily with a fork, 15 to 25 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 180.6
Fat: 8.6 g
Saturated fat: 4.8 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Protein: 23.8 g
Cholesterol: 99.3 mg
Sodium: 208.2 mg
Easy Taco Casserole


Ingredients:
ground beef, shell macaroni, Velveeta cheese

Directions:
Cook pasta according to package directions., Brown ground beef until no longer pink., Add taco seasoning and water to beef per package instructions., In large glass bowl, add pasta, melted Velveeta, and beef mixture., Stir until well blended., This can be put in a casserole dish and heated if desired.
Incredible Orange Chocolate Chip Muffins


Ingredients:
butter, sugar, oranges, zest of, eggs, baking powder, baking soda, flour, sour cream

Directions:
Preheat oven to 350, have eggs at room temperature Cream butter and sugar in a mixing bowl until light and fluffy. Add the eggs and mix on medium until incorporated.
Add grated orange zest, flour, baking soda, baking powder and sour cream, mix inches Add orange juice and chocolate chips, mix on low for about 30-45 seconds, until mixed well.
Fill greased muffin pan cups a little more than half full, bake at 350 for 12 min or more, until cake tester comes out clean - depends on your oven, should be between 12 and 15 minutes; mine usually takes 13 minutes
Enjoy!
Momosita's Pumpkin Muffins


Ingredients:
whole wheat flour, white flour, ground flax seeds, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, pumpkin puree, butter, brown sugar, granulated sugar, eggs, vanilla

Directions:
In a large bowl combine flours, flax seed, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
Stir to blend In separate bowl, combine pumpkin, melted butter, milk or half-and-half, the beaten eggs, sugars, and vanilla; mix until blended.
Stir pumpkin mixture into the dry ingredients until moistened. Do not overmix.
Line 12-cup muffin tin (for Big muffins] or a 16-cup tin (for regular muffins] with paper liners or grease well and dust with flour, or use a baking spray.
Fill about 3/4-full with the pumpkin muffins batter, sprinkle with cinnamon-sugar if desired, and bake at 375° for 20 to 25 minutes.
Remove from oven and set on a baking rack for 5 minutes.
Serve warm or at room temperature.
Deluxe Peach Ice Cream


Ingredients:
sugar, eggs, sugar, all-purpose flour, salt, milk, vanilla extract

Directions:
Add peaches and 1 cup sugar to a large bowl; stir to mix well; set aside.
In a large mixing bowl, beat eggs using an electric mixer until they are frothy.
In another bowl, mix together 1 1/2 cup sugar, flour, and salt.
Gradually add sugar mixture to eggs, beating using electric mixer until thick.
Add in milk; mix well.
Pour egg mixture into a large pot; cook over low heat and stir constantly, about 15 minutes or until the mixture thickens and coats a metal spoon.
Remove pot from heat and set in cold water; stir gently until mixture is cool.
Add in cream and vanilla; stir to combine.
Add in peaches; stir to combine.
Pour mixture into the container of a 1-gallon electric ice cream freezer.
Freeze according to the machine's directions.
Let ripen at least 1 hour.
Ww 4 Points Crab Quesadillas


Ingredients:
monterey jack cheese, cheddar cheese, diced green chilies, chopped tomato, green bell peppers, tortillas

Directions:
Preheat oven to 425 degrees.
Mix all ingredients together, except tortillas.
Spray one side of tortilla with nonstick cooking spray.
Spoon 1/4 mixture onto unsprayed side and fold in half.
Place on baking sheet.
Bake uncovered 10 minutes, turn and bake additional 5 minutes until cheese melts.
Snowflake Rolls


Ingredients:
unbleached all-purpose flour, sugar, potato flour, butter, milk, eggs, instant yeast, salt

Directions:
Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple.
Allow the machine to complete its cycle.
Transfer the dough to a lightly floured surface and divide it into 16 pieces.
Shape each piece into a ball. Place in a greased 11-inch square pan.
Sprinkle lightly with flour. Cover and set aside to rise for 1 hour.
Sprinkle more flour just before placing in the oven.
Bake rolls in a preheated 375ºF for 16 to 18 min, or until they're light golden brown.
Serve warm.
Blue Cheese Baguette Spread


Ingredients:
cream cheese, blue cheese, walnuts, fresh chives, fresh parsley, cracked black pepper, kosher salt, baguette

Directions:
Mix ingredients together and place mixture in a bowl as a dip for the Baguette bread.
Can be made ahead of time and refrigerated.
Jalapeno Cheddar Bread


Ingredients:
warm water, milk, sugar, shortening, salt, flour, eggs, yellow cornmeal, cheddar cheese

Directions:
Soften yeast in water.
After scalding milk add sugar, shortening, and salt to it and stir till shortening melts. Cool to warm and add cornmeal and eggs. Then add to yeast and add 2-1/2 c flour mixing well.
Add enough flour to make a soft dough.
Finally add pepper and cheese, and mix just till well blended.
Lightly grease a large bowl and place dough in turning once to coat.
Cover and let raise 1-1/2 to 2 hours.
Punch down divide in 1/2 and let rest for 10 minutes.
Form into 2 round or regular loaves and place in greased pans or on greased cookie sheets.
Let rise covered until doubled.
Bake 375 for 30-35 minutes.
Banana Rum Pancakes


Ingredients:
flour, sugar, baking powder, salt, eggs, milk, light rum, vanilla extract, bananas, granola cereal

Directions:
Preheat oven to 275°F.
Sift flour, sugar, baking powder and salt into large bowl.
Add eggs, milk, oil, rum and vanilla extract and whisk to blend.
Heat large nonstick skillet over medium-low heat.Brush skillet generously with additional oil.
Working in batches, drop batter by 1/4 cupfuls into skillet. Place 6 banana slices on each pancake, spacing evenly. Sprinle 1 tablespoon granola over each pancake if using granola option.
Cook until pancakes are light and golden brown, about 3 minutes per side.
Transfer pancakes to baking sheet and keep warm in oven.
Repeat with remaining oil, batter, bananas and granola.
Turkey Chili Cheddar Burgers


Ingredients:
chili powder, cumin, onion, red bell pepper, garlic cloves, cheddar cheese

Directions:
Combine chili powder, cumin and grill seasoning.
Mix turkey, seasoning mixture, onion, bell pepper, hot sauce and garlic until combined.
Incorporate the diced cheese.
Cook for 6 minutes on each side in a nonstick pan (I use a grill pan].
Maple and Brown Sugar Oatmeal
Category: breakfast-and-brunch
By Brandy Despang

I was tired of buying the packages, so I decided to experiment. Please make suggestions, as I like to switch it up now and then.

Ingredients:
1 ½ cups water
¾ cup quick-cooking oats
1 tablespoon packed dark brown sugar
1 tablespoon maple syrup

Directions:
Bring water to a boil. Add oats and cook, stirring, for 1 minute. Remove from heat and stir in brown sugar and maple syrup. Let sit until desired thickness is reached, 2 to 3 minutes.

Prep time: 5 mins
Cook time: 6 mins
Total time: 13 mins
Yields: 1 serving

Calories: 334
Fat: 4 g
Saturated fat: 0.7 g
Carbohydrates: 67.9 g
Sugars: 25.7 g
Dietary fiber: 6.1 g
Protein: 8 g
Sodium: 19.9 mg
Beet-Pickled Deviled Eggs


Ingredients:
water, distilled white vinegar, beet, shallot, sugar, bay leaf, eggs, caraway seed, mayonnaise, grainy mustard, flat leaf parsley

Directions:
Equipment: an electric coffee/spice grinder or a mortar and pestle.
Bring water, vinegar, beet, shallot, sugar, bay leaf, and 1/2 teaspoon salt to a boil in a 2-quart saucepan, then simmer, covered, until beet is tender, about 20 minutes. Cool completely, uncovered. Put beet mixture in a container with eggs and marinate, chilled, gently stirring once or twice, at least 2 hours.
Finely grind caraway seeds in grinder.
Remove eggs from beet mixture and pat dry (discard beet mixture]. Cut in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, parsley, and half of caraway. Season with salt and pepper, then divide among egg whites. Sprinkle with remaining caraway.
Cooks’ notes: •Eggs can be marinated, chilled, in an airtight container up to 3 days.
•Eggs can be filled 2 hours ahead and chilled, loosely covered.