xiaoxl/recipe_data huggingface dataset:
Fresh Strawberry Jam
Category: side-dish
By Chef John

Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.

Ingredients:
3  apples, stemmed, coarsely chopped (including core and seeds)
1  lemon, chopped (including rind and seeds)
1 cup water
3 pounds fresh strawberries, hulled
1 1/2 cups pectin puree
2 ¼ cups white sugar, divided
1 teaspoon fresh lemon juice

Directions:
Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine. Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar. Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice. Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.

Prep time: 10 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 25 mins
Yields: 3 cups

Calories: 100.7
Fat: 0.2 g
Carbohydrates: 26 g
Sugars: 23.3 g
Dietary fiber: 1.8 g
Protein: 0.5 g
Sodium: 1.2 mg
Extreme Banana Nut Bread 'EBNB'
Category: bread
By SASEIGEL

This is my mom's dense, excellent, and definitely unhealthy banana nut bread recipe.  It's always completely gone in minutes.  This is great at parties, but hazardous at home.  HEALTH WARNINGS: EBNB may be habit forming. A very flexible recipe that will accommodate changes based on what you have on hand.  Use any type of fat in place of the butter, such as shortening or oil. It works with either brown or white sugar too.

Ingredients:
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 cup butter or margarine
2 cups white sugar
2 cups mashed overripe bananas
4  eggs, beaten
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 2 - 9x5 inch loaves

Calories: 231.5
Fat: 11.9 g
Saturated fat: 5.5 g
Carbohydrates: 29.7 g
Sugars: 19.2 g
Dietary fiber: 1.1 g
Protein: 3.2 g
Cholesterol: 51.3 mg
Sodium: 268.4 mg
Stuffed Pork Loin With Potatoes


Ingredients:
cornbread stuffing mix, dried cranberries, apple, bacon, potatoes, kosher salt, ground black pepper, seasoning salt

Directions:
Mix stuffing according to box instructions.
Add cranberries and apples and mix well.
Set stuffing aside to cool.
Preheat oven to 450 degrees.
Roll cut the pork loin. To roll cut, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you] from the board. As you cut, "unroll" the roast. Use a boning or filet knife for this.
Spread the stuffing evenly on the unrolled loin.
Roll the loin up - it should resemble a jelly roll.
Wrap loin in bacon.
Secure both ends with butcher's twine (cotton string]. The secure middle of loin with 2-3 more pieces of string.
Coat the inside bottom of a covered roaster with cooking spray.
Arrange potatoes evenly on bottom of pan.
Salt and Pepper Potatoes to taste.
Place stuffed loin on potatoes sprinkle seasoned salt, pepper, and salt to taste.
Place uncovered loin in ove for 10 minutes.
lower oven temperature to 350 degrees and bake uncovered for 30 minutes.
Cover roaster and cook remaining 45-50 minutes until center of loin reaches 170 degrees.
Let loin stand for at least 10 minutes before slicing. Plate potatoes while loin is standing.
Remove string and slice loin into 1/2" to 3/4" slices.
Delicious Asian Pork and Cabbage Dumplings


Ingredients:
wonton skins, ground pork, fresh ginger, minced garlic cloves, green onions, soy sauce, egg, Chinese cabbage

Directions:
In a large bowl, combine the uncooked pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage; stir until well mixed.
Place 1 heaping  teaspoon of pork filling onto each wonton skin; moisten edges with water then fold edges over to form a triangle shape.
Roll edges slightly to seal in filling.
Set dumplings aside on a lightly floured surface until ready to cook.
TO COOK: Steam dumplings in a covered bamboo or metal steamer (an electric veggie steamer works great also] for 15-20 minutes.
Serve immediately with sweet and sour sauce.
Sour Cream Sugar Cookies


Ingredients:
shortening, sugar, egg, sour cream, vanilla extract, all-purpose flour, baking soda, salt, butter, confectioners' sugar, vanilla extract, milk

Directions:
In large mixing bowl, cream shortening and sugar until light and fluffy.
Beat in the egg, sour cream and vanilla.
Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll dough to 1/4-inch thickness.
Cut with a floured 3-inch heart-shaped cookie cutter or the cutter of your choice.
Place 1 inch apart on baking sheets lightly coated with cooking spray.
Bake at 350 degrees for 8-10 minutes or until set.
Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in large mixing bowl, cream butter until light and fluffy.
Beat in confectioners' sugar and vanilla.
Add enough milk to achieve desired consistency.
Tint with food coloring.
Decorate cookies as desired.
Wiener Schnitzel With a Proper Potato Salad


Ingredients:
baby potatoes, sea salt, fresh ground black pepper, eggs, Dijon mustard, garlic cloves, lemons, olive oil, bacon, plain flour, milk, fresh parsley, spring onions, green onions

Directions:
Cook the potatoes in lightly salted boiling water until tender; then drain them well and set aside to cool a little.
To make the mayonnaise, whiz up 2 eggs and 2 egg yolks with the mustard, garlic and a pinch of salt in a food processor for 1 minute, then pour the vegetable oil through the feeder tube, a little at a time, while continuing to mix the other ingredients; add the juice of half a lemon (depending on size], and salt and freshly ground black pepper, to taste; briefly whiz to combine lemon juice, salt and pepper and taste to check that the seasoning is as you like it.
Heat 3/4 tablespoon of the olive oil in a non-stick pan and sauté the bacon until it is crisp and golden; toss the potatoes, bacon and spring onions in a bowl, together with the mayonnaise to taste; Set aside (but not in the fridge].
Put the seasoned flour in a large bowl, the egg mixed with milk in another bowl, and the breadcrumbs with parsley in a third bowl.
Flour the schnitzels, one at a time, dip them in the egg wash and then in the breadcrumbs. (If time permits, place them on a tray and refrigerate for 10-15 minutes to set the crumbs.].
Heat the remaining olive oil in a large non-stick pan and make sure that the oil is really hot before adding the schnitzels so that the surface of the schnitzels is immediately sealed; depending on the size of the pan, they may best be panfried in batches; when taken out of the pan, drain the schnitzels well on kitchen paper towels (keeping warm in the oven, if necessary].
To serve, place the schnitzels on individual plates with a mound of the potato salad and a lemon wedge on the side.
Open-Faced Roast Beef Sandwich


Ingredients:
mayonnaise, mustard, tomatoes, red onion, mozzarella cheese, provolone cheese

Directions:
Set oven to broiler heat.
Place the toasted bun halves on a baking sheet.
Lightly spread with mayonnaise then mustard.
Layer as follows starting with roast beef then sliced tomato, red onion, salt, pepper the sliced cheese on top.
Broil 3-6 inches from the heat for about 2-4 minutes or until the cheese has melted and is lightly browned (keep an eye on it this will brown fast].
Delicious!
Dunkaroos


Ingredients:
plain yogurt, Cool Whip

Directions:
Pre-heat oven according to sugar cookie package directions. Roll out sugar cookie dough into large rectangle. Using your favorite cookie cutters, punch out shapes and place them on a sheet tray lined with parchment paper. Bake according to package directions. Let cool when finished.
In a large bowl, add cake mix, yogurt and cool whip. Mix until combined and set aside.
Plate cookies with dip and enjoy.
Vegan Vanilla Ice Cream


Ingredients:
cashews, water, vanilla extract, sea salt

Directions:
In a blender, combine all ingredients and blend on high speed., Pour mixture into an ice cream maker and process according to instructions., Serve.
Oatmeal Banana Chunk Bars With Caramel Icing


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, light brown sugar, eggs, quick-cooking oats, firm banana, butter, dark brown sugar, milk, confectioners' sugar

Directions:
Preheat oven to 350.
Grease a 13x9 baking pan with nonstick cooking spray.
In a medium bowl, combine flour, baking powder, baking soda, and salt.
Set aside.
Cream the butter and brown sugar.
Add the eggs, one at a time, and beat until blended.
Add the flour mixture slowly, mixing just until blended.
Mix in the oats on low speed.
Gently stir in the banana by hand until just combined.
Spread batter in prepared pan and bake for 25 minutes.
Put on a wire rack to cool.
While the bars are cooling, make caramel icing.
Put ¼ cup butter and ½ cup dark brown sugar in a medium saucepan and cook and stir over medium heat until mixture comes to a boil.
Add milk and bring the mixture back to a boil.
Remove from heat and add confectioners' sugar.
Stir vigorously until the mixture is smooth.
While it is still warm pour it over the warm bars and spread to cover evenly.
Work quickly so the icing doesn't harden.
Immediately sprinkle chopped pecans evenly over the icing.
When completely cool, cut into 18 bars.
Warm Chocolate Molten Cakes


Ingredients:
bittersweet chocolate, unsalted butter, white sugar, all-purpose flour, butter, white sugar, cocoa powder

Directions:
Preheat oven to 425 degrees.
Butter six 6-ounce custard cups, souffle dishes or other moulds.
Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
Set aside.
Melt chocolate and 2/3 cup butter together over low heat.
Cool slightly.
Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes].
Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes].
Fold egg whites into chocolate mixture along with flour.
Pour into moulds.
Bake for 7 minutes until edges are set, but centre is still jiggly.
Cool for 5 minutes and carefully remove to serving dishes.
Serve with whipped cream or good quality French Vanilla or Coffee ice cream.
Dressed Bananas


Ingredients:
banana, mayonnaise

Directions:
Chop the peanuts into small pieces.  They should be like the chopped peanuts you sprinkle on a sundae.
Peel the banana, and cut into 3 pieces.  Smaller bananas will make 2 sections.
Rub the outside of the banana with a thin coat of mayo.  Just enough for the peanuts to stick.  Too much will just make them a goopy mess.  You can use a brush for this, but I always just used my nice clean hands.  It's just enough to make the banana shiny with the mayo coating.  You may not use the entire 1 Tbsp of mayo, so don't worry if you have some leftover.
Roll the banana in the chopped peanuts to completely cover.  There should be an even coating of peanuts on the banana pieces, in a single layer.
Put them on the serving plate, and wrap the plate with plastic wrap.  Put them in the fridge until ready to eat.  These are best if eaten the same day so the nuts stay crunchy!
Cauliflower & Carrot Salad


Ingredients:
cauliflower, carrots, red onion, capers, fresh parsley, white wine vinegar, Dijon mustard, olive oil, mayonnaise

Directions:
Break the cauliflower into florets, cutting any larger ones into thin slices.
Grate the carrots and finely chop the onion.
Mix the cauliflower, carrots, onion, capers and parsley.
In a small bowl, whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
Pour over the salad and mix well.
Rhubarb & Red Lentil Soup With Dukkah


Ingredients:
olive oil, carrots, cabbage, leek, rhubarb, red lentil, parsley, parsley

Directions:
Heat large pot on stove over medium heat; add oil.
Saute carrots, cabbage and leeks for 4 minutes; stirring frequently.
Add rhubarb, continue to stir frequently for an additional 4 minutes.
Stir in lentils.
Add chicken broth, bring to a boil; reduce heat to simmer, cover pot, cook for 20 minutes, stirring a couple of times to make sure the lentils do not stick.
NOTE.
If lentils are not soft, continue cooking for a few more minutes.
Remove pot from heat; puree with immersion blender.
Stir in parsley; season to taste.
Top with dukkah, parsley and enjoy!
Braised Lamb Shanks With Rosemary


Ingredients:
lamb shanks, olive oil, yellow onions, celery ribs, carrots, full-bodied red wine, dried rosemary, garlic cloves, bay leaf

Directions:
Preheat oven to 350ºF.
Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven] over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
Transfer the shanks to a dish.
Add the onions, carrots, and celery to the pan and cook until onions are translucent.
Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a  nice salad.
Sweet & Salty Vegan Cornbread


Ingredients:
soymilk, vinegar, cornmeal, unbleached all-purpose flour, whole wheat pastry flour, raw sugar, artificial sweetener, salt, baking powder, baking soda

Directions:
Preheat oven to 425°F.
Combine soymilk and vinegar and let stand.
Mix dry ingredients in a large bowl.
Add the soymilk mixture and the oil, and stir until just blended.
Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot.
Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn
Category: meat-and-poultry
By FrackFamily5 CA—>CT

Easy one-pan dinner that pairs chicken with corn and potatoes. If you use thick pieces of chicken, you'll need to cook the chicken along with the potatoes and corn. If you use a thinner cut, you'll have browned potatoes and corn with just perfect chicken.

Ingredients:
4  Yukon Gold potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon seasoned salt
1 (10 ounce) package frozen corn
1 small onion, chopped
2 tablespoons salted butter, melted
1  serving cooking spray
4  thinly sliced chicken breasts
1 pinch salt and ground black pepper to taste
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
1 cup seasoned bread crumbs

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan. Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts. Bake potatoes and corn in the preheated oven for 15 minutes. Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs. Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts. Continue baking until chicken is no longer pink in the center, about 20 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 4 servings

Calories: 637.1
Fat: 28.6 g
Saturated fat: 7.5 g
Carbohydrates: 64.7 g
Sugars: 9.3 g
Dietary fiber: 5.5 g
Protein: 32.9 g
Cholesterol: 85.4 mg
Sodium: 1075.3 mg
Kielbasa With a Twist


Ingredients:
kielbasa, onion, brown sugar, applesauce

Directions:
Slice the onion into rings., Mix together the onions, brown sugar and apple sauce., Place the kielbasa in a casserole dish., Pour the apple sauce mixture over the kielbasa., Cover and bake for about 1 hour at 350°F., Slice, serve and enjoy the compliments!
Asian Roll Lettuce Wrap Fun for the Entire Family!


Ingredients:
ground turkey, light soy sauce, garlic, brown rice, water, lettuce leaves, carrot, green onion, red bell pepper, radish, light soy sauce, water, fresh lemon juice, garlic, sugar

Directions:
In a medium bowl, mix together ground turkey, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 2 teaspoons ginger. Form into 16 meatballs and roll into ovals. Cover and refrigerate.
In a medium saucepan over medium heat, combine rice with 2 cups water. Bring to a boil, reduce heat and simmer for 20 minutes, or until rice is tender.
Preheat the grill or broiler.
Arrange rice, lettuce leaves, carrots, scallions, radishes and red peppers onto a serving platter or place each into a small bowl.
In a medium bowl, mix together 1/3 cup soy sauce, 1/3 cup water, lemon juice, 2 teaspoons garlic, 1 tablespoon ginger, and sugar. Divide into 4 small dipping bowls.
Thread two meatballs onto each 10 inch skewer. Grill or broil for 10 to 12 minutes, turning occasionally to brown all sides. If broiling, line the broiler pan with aluminum foil and drain fat after 6 minutes.
To eat, place a leaf of lettuce onto the palm of your hand, spoon on a little rice, then a meat roll, and a few of the vegetables. Roll up and dip in dipping sauce or spoon sauce over.
Out of Milk Coffee Cake


Ingredients:
walnuts, pecans, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, butter, warm water, all-purpose flour, granulated sugar, baking powder, salt, ground cinnamon, butter, egg

Directions:
PREHEAT oven to 375°F Grease 9-inch-square baking pan.
FOR CRUMB TOPPING:.
COMBINE nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.
FOR CAKE:.
Whisk together water and Coffee-mate in small bowl until smooth.
Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl.
Beat by hand or on low speed with an electric mixer until flour is coated with the butter.
Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.
Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter. Spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.
Bake for 30 minutes or until wooden pick inserted near center comes out clean.
Cool in pan on wire rack for 15 minutes before cutting.
Best served warm.
Roasted Acorn Squash and Crawfish Bisque
Category: soups-stews-and-chili
By Chef Q

Fall acorn squash roasted with warm spices, butter, and brown sugar. Finished with fresh basil and Louisiana Crawfish tails.

Ingredients:
½ cup light brown sugar
¼ cup butter
1 ½ teaspoons ground cinnamon
½ teaspoon Chinese five-spice powder
4  acorn squash, halved and seeded
¼ cup butter
1 cup minced yellow onion
1 cup minced celery
1 cup minced red bell pepper
1 tablespoon minced garlic
2 quarts seafood stock
1 cup heavy cream
1 cup thinly sliced fresh basil
1 teaspoon ground nutmeg
sea salt and white pepper to taste
2 (16 ounce) packages cooked and peeled whole crawfish tails

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Combine the brown sugar with 1/4 cup butter, cinnamon, and five spice powder in a microwave safe bowl. Cook in the microwave on High until the butter has completely melted. Place the acorn squash cut side up onto the aluminum foil; brush with the brown sugar mixture. Bake in the preheated oven until the squash is tender and golden brown, about 1 1/2 hours. Remove from the oven, allow to cool, and scoop out and reserve the flesh. Melt the remaining 1/4 cup of butter in a large pot over medium heat. Stir in the onion, celery, and bell pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the acorn squash, garlic, and seafood stock. Bring to a boil over high heat; reduce heat to medium-low and simmer 30 minutes. Stir the cream and basil into the simmering soup; season with nutmeg, salt, and white pepper. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Once pureed, add the crawfish tails, and simmer a few minutes until hot.

Prep time: 40 mins
Cook time: 2 hrs 20 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 333.9
Fat: 17.4 g
Saturated fat: 10 g
Carbohydrates: 30 g
Sugars: 13.9 g
Dietary fiber: 3.4 g
Protein: 17.1 g
Cholesterol: 130 mg
Sodium: 397.4 mg
Baked Herb Yorkshire Pudding from English Fields and Hedgerows


Ingredients:
onions, parsley, mint, fresh coarse ground black pepper, salt, plain flour, egg, salt, water, milk

Directions:
(Pre-heat the oven to gas mark 4, 180'C / 350'F]
Make the Yorkshire pudding batter:  Sift the flour into a large bowl . Break the egg into the centre of the heap of flour. Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
Peel the onions, then boil them in water until they are soft. Allow them to cool and chop them into small pieces.
Put the chopped onions into a large bowl. Add the sage, parsley or mint, bread crumbs, black pepper and salt. (Pepper and salt to taste]. Blend together the mixture.
Now slowly blend in the Yorkshire pudding batter making sure that all is well mixed.
Heat the dripping in an oven proof dish or roasting tray and pour over the herby batter mixture.
Bake in the centre of  the pre-heated oven for 40 minutes until golden brown and well risen.
Acai Smoothie Bowl


Ingredients:
banana, water, granola cereal, pear, pomegranate seeds

Directions:
For best results, use an frozen acai smoothie pack.
Add the smoothie pack, frozen fruit, banana and water to the blender and blend until smooth.
Pour into a bowl and top with granola, pomegranate seeds, sliced persimmon and sliced pear.