xiaoxl/recipe_data huggingface dataset:
Cabbage Borsht
Category: soups-stews-and-chili
By STAR20

This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.

Ingredients:
3 pounds bone-in chicken pieces
1 gallon water
1 (10.75 ounce) can  condensed tomato soup
1 tablespoon salt
1 large head cabbage, cored and shredded
3 large peeled and diced red potatoes
1 large carrot, diced
1 large onion, chopped
3  bay leaves
2 tablespoons chopped fresh parsley
1 bunch chopped fresh dill

Directions:
Place chicken in a large pot of water. Bring to a boil, reduce to a simmer, and cook approximately 30 minutes. Remove from water, cool, and shred into bite-size pieces. Discard skin and bones. In a large stock pot, heat 1 gallon of water with tomato soup and salt. Bring to a low boil. Place cabbage, potatoes, carrot, onion, chicken, and bay leaf in pot, and return to a simmer. Cook at a very low simmer until vegetables are tender, approximately 20 minutes. Add parsley and dill, taste and adjust seasoning with salt  if needed, and serve.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 45 mins
Yields: 10 servings

Calories: 308
Fat: 10.5 g
Saturated fat: 2.9 g
Carbohydrates: 31.3 g
Sugars: 8.2 g
Dietary fiber: 5.7 g
Protein: 23.5 g
Cholesterol: 59.8 mg
Sodium: 966.3 mg
Peanut Butter Cup Brownies
Category: desserts
By Erin

This is a yummy treat that everyone will love!!

Ingredients:
1 (19.8 ounce) package brownie mix
¼ cup vegetable oil
3 tablespoons water
1  egg
20  miniature chocolate covered peanut butter cups, unwrapped

Directions:
Preheat oven to 325 degrees F (165 degrees C). Combine brownie mix, oil, egg and water in a large bowl.   Stir 50 strokes with a spoon. Place batter in a cupcake pan (cupcake wrappers recommended).  Once cups are 3/4 of the way full, place an unwrapped miniature peanut butter cup in the middle, then bake for 30-35 minutes keeping an eye on them while they're baking.   Let them cool and then they're ready to eat!!

Yields: 1 1/2 dozen

Calories: 627.9
Fat: 31.7 g
Saturated fat: 6.6 g
Carbohydrates: 85.2 g
Sugars: 12.3 g
Dietary fiber: 3.9 g
Protein: 7.4 g
Cholesterol: 32.6 mg
Sodium: 373.5 mg
Two-Handed Crispy Fried Chicken Sandwiches
Category: meat-and-poultry
By Judy in Delaware

Thin, crispy chicken breasts fried golden brown makes a filling, quick and delicious sandwich for those busy nights.  It's definitely a two-hander! Add toppings of your choice (shredded lettuce, tomato, pickle, etc).

Ingredients:
4  thinly sliced chicken breasts, halved
salt and ground black pepper to taste
1 cup Italian-style panko bread crumbs
3 tablespoons peanut oil
2  green onions, thinly sliced
4 slices Cheddar cheese
4  hamburger rolls, split
¼ cup mayonnaise

Directions:
Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken. Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes. Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 673.3
Fat: 39.9 g
Saturated fat: 10.6 g
Carbohydrates: 41 g
Sugars: 0.5 g
Dietary fiber: 1.4 g
Protein: 36.6 g
Cholesterol: 99.6 mg
Sodium: 982.4 mg
Traditional Rahmschnitzel


Ingredients:
butter, onions, onion, garlic, dry red wine, creme fraiche, heavy whipping cream, clear broth, fresh mushrooms

Directions:
1 bottle champagne Fruity ice cream dessert, as desired Directions: In heavy frying pan,on medium heat setting, brown meat on both sides, at the same time sauteing the onions and garlic.When onions start turning dark, add 2 tbs red wine, continue cooking and reducing wine liquid.
Repeat this procedure 4 more times.
(Use about 250-300 ml red wine] The last addition of red wine is reduced by only one half, then add the creme fraiche or heavy cream, stirring frequently to avoid lumps.
Reduce heat to low and let simmer, adding clear broth.
Add pepper and salt to taste.  Don't overdo it. When the Rahm (cream] has been reduced and is fairly thick, add the sliced mushrooms.
Turn off heat and remove pan.
(Adding the mushrooms thins the Rahm, so be sure that the Rahm was thick prior to adding mushrooms]. Stir well, cover pan and let rest for a couple of minutes.
Serve over rice and with a tomato salad, or over noodles and a tossed green salad.
To finish the successful meal, enjoy an ice sorbet and a glass of champagne.
Mary Poppins' No Bake Cookies


Ingredients:
butter, nonfat milk, vanilla extract, salt, light brown sugar, cocoa powder, quick oats

Directions:
Combine all ingredients but quick oats in large saucepan; melt and bring to boil, and let boil for 1-2 minutes.
Add oats and stir to combine.
Drop onto sprayed or lined cookie sheets, and let cool.
Keep refrigerated in an air-tight container.
Microwave Mochi
Category: world-cuisine
By DINKYPIE

A microwavable form of the Japanese dessert made with sweet rice flour.  More varied and interesting flavors are available as well.

Ingredients:
1 ½ cups mochiko (glutinous rice flour)
1 cup white sugar
1 ½ cups water
2 drops distilled white vinegar
½ cup potato starch
¼ cup white sugar
¼ teaspoon salt

Directions:
In a medium bowl, mix together the mochiko, 1 cup of sugar, and water until well blended. Mix in the 2 drops of vinegar to soften. Pour into a microwave-safe dish, and loosely cover with plastic. Microwave for 8 to 10 minutes on HIGH. Remove, and let cool until cool enough to handle. In a small bowl, combine the potato starch, 1/4 cup sugar, and salt. Turn the mochi out onto the plastic, and cut into pieces using a plastic or wooden knife. Metal knives tend to stick too much. Roll the pieces in the potato starch mixture.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 25 servings

Calories: 82.5
Fat: 0.1 g
Carbohydrates: 19.9 g
Sugars: 10 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Sodium: 23.5 mg
Chicken Patty Stir Fry


Ingredients:
chicken, water, rice, chicken bouillon cube, egg, butter, soy sauce

Directions:
Chop your jalapeno up in small pieces, use as much as you want of it.  I use about half of a medium sized pepper.
Microwave chicken patties. 2 minutes if frozen, 1 if refrigerated. Chop into small squares, set aside.
Add water,  1 tbsp butter and bouillon together and bring to boil.
While water is coming to a boil add remaining teaspoon of butter to skillet along with the jalapeno and fry for about 2 minutes.
At this point your water is probably boiling. Add rice, stir cover and set aside.
Add chicken to the skillet mixing it up with the jalapeno and fry about 5 minutes.
Add rice into skillet and fry about 2 more minutes mixing well.
Crack egg over the pan and stir the egg around the mixture until fully cooked.
Add soy sauce, evenly mix.
Serve with or without chow mien noodles.
Banana Nutmeg Bread Pudding


Ingredients:
bananas, Splenda sugar substitute, nonfat milk, ground nutmeg

Directions:
Preheat oven to 350.
Lightly spray baking dish (8x8 or an 8 inch deep oval]  & arrange the banana slices in the bottom.
Top with the bread squares, being sure to cover the banana.
Whisk the Splenda, egg whites, milk, and nutmeg together in a bowl and pour over the bread.
Bake in the preheated oven for 30-40 minutes or until risen & golden.
Venison and Beans


Ingredients:
onion, kidney beans, great northern beans, ketchup, brown sugar, white vinegar, Worcestershire sauce, salt, ground mustard

Directions:
In a large skillet, cook venison and onion over medium heat until meat is no longer pink; drain.
Stir in remaining ingredients.
Transfer to a 2-qt. baking dish.
Cover and bake at 350° for 35-40 minutes or until heated through.
Salami Provolone Burger


Ingredients:
ground beef, provolone cheese, black olives

Directions:
Preheat grill pan (or grill]. Form meat into four patties; sprinkle with seasoning (wash hands]. Place patties in grill pan (or on grill]; grill 3-4 minutes on each side or until meat is 160°F.
Top each patty with 1 slice cheese and 2 slices salami; let stand to melt cheese. Combine bruschetta topping and olives.
Spread 2 teaspoons peppercorn dressing on inside of buns. Place patties on bottom halves of buns; top each with 2 tablespoons olive mixture. Assemble burgers and serve.
Slow Cooker Bone Broth
Category: soups-stews-and-chili
By The Gruntled Gourmand

This is a simple bone broth recipe that is said to help reduce joint pain and inflammation. Side effects include good health, smiles all around, and a happy stomach.

Ingredients:
3 pounds beef bones, or more to taste
3  carrots, chopped
2 stalks celery, chopped
1  onion, chopped
5 cloves garlic, smashed
1 teaspoon whole black peppercorns
2  bay leaves
cold water to cover
2 tablespoons apple cider vinegar
kosher salt to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spread beef bones out on prepared baking sheet. Roast bones in the preheated oven until browned, 25 to 30 minutes. Place carrots, celery, onion, garlic, peppercorns, and bay leaves in a slow cooker. Place roasted bones over vegetables; pour in enough cold water to cover bones. Add apple cider vinegar and kosher salt. Cook on Low for 8 hours. Pour broth through a fine-mesh strainer into a bowl and discard any strained solids.

Prep time: 25 mins
Cook time: 8 hrs 25 mins
Total time: 8 hrs 50 mins
Yields: 4 quarts

Calories: 26.6
Fat: 0.1 g
Carbohydrates: 6 g
Sugars: 2.5 g
Dietary fiber: 1.4 g
Protein: 0.7 g
Sodium: 77.3 mg
Homemade Pop Tarts


Ingredients:
flour, sugar, salt, unsalted butter, egg, milk, brown sugar, ground cinnamon, flour, egg

Directions:
Make the dough:
Whisk together the flour, sugar, and salt.
Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible.
Mix the egg and milk, and add it to the dough, mixing just until everything is mixed.
Divide the dough in half; each half will weigh about 10 ounces.
Shape each half into a rough 3" x 5" rectangle, smoothing the edges.
Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.
Make the filling:
Whisk together the sugar, cinnamon, and flour.
Assemble the tarts:
If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes.
Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even 9" x 12".
(Laying a 9" x 13" pan atop the dough will give you an idea if you’ve rolled it large enough.].
Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9" x 12" rectangle of dough.
Roll the second piece of dough just as you did the first.
Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3" x 4" rectangles.
Beat the egg, and brush it over the entire surface of the dough.
Place a heaping tablespoon of filling into the center of each marked rectangle.
Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides.
Press the tines of a fork all around the edge of the rectangle.
Cut the dough evenly in between the filling mounds to make nine tarts.
Press the cut edges with your fingers to seal, then press with a fork, to seal again.
Gently place the tarts on a lightly greased or parchment-lined baking sheet.
Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
Refrigerate the tarts (they don’t need to be covered] for 30 minutes, while you preheat your oven to 350°F.
Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack.
While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown.
Remove them from the oven, and allow them to cool on the pan.
Variations: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.
Or with jam filling: 3/4 cup (8 ounces] raspberry jam.
1 tablespoon cornstarch mixed with 1 tablespoon cold water.
To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.
Spanish Rice


Ingredients:
brown rice, water, cumin, bay leaf, crushed red pepper flakes, ground pepper, lean ground beef, celery, crushed tomatoes, chili powder, cayenne pepper, pre-shredded mozzarella cheese

Directions:
"Place rice, water, onion, cumin, bay leaf, red pepper flakes, garlic sale, and pepper into medium saucepan, stir and bring to a rolling boil.  Cover, reduce heat to low and simmer 35-40 minutes until water is absorbed.  Remove from heat, remove the bay leaf, and allow the rice to sit for 5 minutes covered.  In a separate pan, brown and drain the ground beef, add the celery and allow to cook for another 1-2 minutes.  Stir in the crushed tomatoes, chili powder and cayenne.  Then gently stir in the rice and 1/4 cup of the cheese.  Place the mixture into a 9 or 10 inch square pan and sprinkle the remaining 1/4 cup cheese on top.  Bake at 350 degrees uncovered for 30 minutes."
Creamy Cream Cheese Frosting


Ingredients:
cream cheese, heavy cream

Directions:
1. To make frosting combine cream cheese and agave in a medium bowl until well blended.
2. Whip in heavy cream until frosting is nice and thick.
3. Spread over Cinnamon Bun Muffins.
4. Serve.
Jam Filled Butter Cookies
Category: desserts
By MKHG

This cookie recipe has been in my mother's family for more years than I've been alive. It's my favorite cookie; my comfort food!

Ingredients:
¾ cup butter, softened
½ cup white sugar
2  egg yolks
1 ¾ cups all-purpose flour
½ cup fruit preserves, any flavor

Directions:
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of preserves. Bake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 3 dozen

Calories: 82
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 10.5 g
Sugars: 4.9 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Cholesterol: 21.5 mg
Sodium: 29.2 mg
Uncle Bill's Microwave Potato Wedges


Ingredients:
extra virgin olive oil, Hungarian paprika, salt, garlic granules, baking potatoes, parmigiano-reggiano cheese, cheese

Directions:
In a mixing bowl, combine olive oil, Italian seasoning, paprika, salt, and garlic powder; mix well to blend.
Scrub potatoes well.
Cut potatoes lengthwise into eight wedges.
Drop potato wedges into seasoning mixture and toss to coat.
Arrange potato wedges in a 9" x 13" microwave-proof casserole dish.
Pour remaining seasoning mixture over potatoes.
Microwave on HIGH (full power] for 8 to 10 minutes or until tender; turning wedges over at half time of cooking.
Remove from microwave and sprinkle with grated parmesan cheese.
Serve hot.
Quinoa Pizza Crust (Gluten Free)


Ingredients:
quinoa, salt, garlic powder, water

Directions:
Preheat oven to 450.
Brush 12" cast iron skillet liberally with grapeseed oil & put in oven to heat.
Soak quinoa in water for 8 hours.
Drain & rinse thoroughly.
Add quinoa, water & seasonings in a blender.
Blend until it resembles a thick pancake batter.
Once the oven is heated to temperature, pour the batter into the skillet and quickly spread it out evenly across the bottom.
Place in the oven and bake for about 10 minutes, or until the underside is well-browned and starting to crisp.
Use a large spatula and carefully flip the crust.
Bake for an additional 10 minutes.
Add your toppings & cook for 5-7 minutes longer.
Oatmeal Cookies


Ingredients:
shortening, brown sugar, sugar, eggs, vanilla, salt, flour, baking soda, oatmeal, chocolate chips, raisins

Directions:
Cream shortening and sugars., Add eggs and cream well., Add all dry ingredients., Bake at 350°F for 12 minutes.
Sweet Swirl Marshmallows


Ingredients:
butter, powdered sugar, unflavored gelatin, cold water, granulated sugar, corn syrup, salt, water

Directions:
Generously grease bottom and sides of 11x7-inch (2-quart] glass baking dish with butter; sprinkle with 2 tablespoons of the powdered sugar. Pour 1/2 cup cold water into bowl of heavy-duty mixer fitted with paddle or whisk attachment. Sprinkle gelatin over water; set aside.
In 2-quart heavy saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Increase heat to medium-low and heat syrup to boiling. Boil without stirring until syrup reaches 240°F on candy thermometer, about 15 to 20 minutes; remove from heat.
With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto paddle or whisk, as it may splash]. Gradually increase speed to medium-high; beat until mixture is white and has almost tripled in volume, about 8 to 10 minutes. Add peppermint extract and beat to blend, about 30 seconds longer. Randomly drop four drops of red or green food color into marshmallow mixture in bowl; fold 3 to 4 times to swirl color.
Pour into baking dish. Smooth top with damp rubber spatula. Drop red or green food color randomly on top of marshmallow mixture. Using toothpick, pull food color through marshmallow mixture to create swirl pattern over top. Let stand uncovered at least 4 hours.
Sprinkle cutting board with about 1 tablespoon of the powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish, and gently lift in one piece onto cutting board. Spray sharp knife with cooking spray. Cut marshmallows into 1-inch squares (11 rows by 7 rows]. Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
Fat Free Lemon-Poppy Seed-Scones


Ingredients:
flour, sugar, Splenda sugar substitute, baking powder, baking soda, salt, lemon, zest of, poppy seeds, egg, plain fat-free yogurt

Directions:
Mix the dry ingredients into the wet ingredients.
Try to use as few strokes as possible.  Divide dough in half.
Pat out each half onto a sprayed cookie.
sheet to a 7" circle.
Cut each circle into 6 wedges.  Bake at 425F for 12-14 minutes or until golden brown.
Lightly Spiced Citrus Wonder Cake!


Ingredients:
granulated sugar, margarine, self raising flour, eggs, baking powder, ground ginger, orange zest, lime marmalade, preserved gingerroot

Directions:
Beat the eggs, sugar, zest & ground ginger into the margarine.
Add the flour & mix, then add the water, mixing again.
Pour into a well greased microwave safe dish (I like to use a 7"x11" rectangular stoneware dish].
Cook on full power for 5 minutes (my microwave is 900W / E rated - you may need to adjust your times to suit your microwave].
Brush the cake with the melted marmalade & return to the microwave to cook on full power for another minute.
Decorate with the chocolate sprinkles or the preserved ginger & cut into slices or squares & serve.
If you wish to save any cake, cover it with plastic wrap or place in an airtight container for upto 3 days - it will stay soft & moist like this.
Naked Chicken Schnitzel a La Holstein


Ingredients:
chicken breast halves, extra virgin olive oil, butter, eggs, fresh parsley, capers, lemon

Directions:
Lightly pound the chicken into 1/8" thick cutlets, then season both sides evenly with salt and pepper.
Heat the olive oil in a large frying pan over medium-high heat.  Add cutlets and cook 4 minutes on each side.  Transfer to plates and keep warm.
Melt 2 tablespoons of butter in pan, then crack the eggs into it and cook until whites are firm and yolks are runny, about 3 minutes.
Place a fried egg on each cutlet; put two anchovies on each egg in a crisscross pattern.
Return pan to heat with remaining butter.  Swirl the butter and scrape the pan for about 30 seconds.  Stir in parsley, capers, and lemon juice, then pour the sauce over the the cutlets.  Serve.
Rhubarb Cream Pie


Ingredients:
flour, sugar, butter, fresh rhubarb, sugar, flour, cream cheese, sugar, eggs, sour cream, sugar, vanilla

Directions:
Crust: Mix flour, sugar, and butter.  Pat into 10" pie plate and set aside.
Rhubarb Layer:   Combine rhubarb, sugar, and flour.  Toss lightly and pour into crust.  Bake 375 degrees F. for 15 minutes.
Cream Layer:   Beat cream cheese and sugar until fluffy.  Beat eggs in one at a time.  Then pour over rhubarb layer.  Bake 350 degrees F. for 30 minutes or until almost set.
Topping:   Combine topping ingredients and spread over hot layers.  Chill, and serve.
Holiday Soft Caramel Corn


Ingredients:
butter, honey, sugar, vanilla

Directions:
Pop all of the corn and use two large bowls to lift the popped corn from one bowl to the next (all of the unpopped kernels will remain in the bottom of the original bowl].
On medium high, melt the butter, honey and sugar together, creating a smooth caramel. Simmer on a steady boil until the mixture no longer has a granular sugar texture. An easy way to test this is place cold water in a small bowl and drip a bit of the boiling caramel in the bowl. This will cool off the caramel and allow you to test by tasting (I know, terrible that you actually have to continue sampling caramel].
Once the caramel is ready, remove from the heat and add the 1 t vanilla (mixture will spatter a bit, stand back]. Whisk together until fully combined.
Sprinkle the roasted almonds over the popped popcorn and evenly drizzle the caramel over the top. Quickly toss the caramel corn to coat and then pour out on a greased tabletop (simply spray PAM on a clean surface]. Allow caramel corn to cool before packaging.
Tofu Hot "wings"


Ingredients:
tofu, flour, canola oil

Directions:
Take package of tofu and drain off water, place block of tofu onto a plate with a towel underneath to soak up excess water. Place a heavy dish on top of tofu to help push liquid out, let sit 5-10 minutes.
Meanwhile, preheat oil in skillet over medium-high heat. Start placing flour, hot sauce, and bread crumbs into seperate dishes.
Begin slicing tofu however you like. I prefer 1x1 squares. Dredge tofu into flour, shaking off excess, coat with hot sauce, and then into bread crumbs. Repeat with hot sauce then bread crumbs again for an extra crispy coating.
Place in hot oil being careful not to burn yourself. When the bottom has turned a nice brown, flip to other side. Place cooked tofu onto papertowel to drain. Serve with ranch dressing. YUM!
Brazilian Cornbread ( Bread Machine )


Ingredients:
milk, water, egg, margarine, sugar, salt, bread flour, anise seed, active dry yeast

Directions:
Combine all ingredients in the order given.
Select White Bread and push start.
Check the dough after about 5 minutes, if its too wet then add a tablespoon of flour at a time, if its too dry then add a tablespoon of water at a time, until dough forms a smooth round ball.