xiaoxl/recipe_data huggingface dataset:
Baked Focaccia Sandwich


Ingredients:
unbleached all-purpose flour, water, instant yeast, unbleached all-purpose flour, water, olive oil, salt, instant yeast, provolone cheese, parmesan cheese, asiago cheese, parmesan cheese, asiago cheese

Directions:
Biga:
Combine all the ingredients in a medium-sized bowl, cover and let the mixture rest, at room temperature, for about 12 hours, or overnight (I usually leave it closer to 24 hours].
Dough:
In a large bowl, or the bowl of a mixer, combine the biga with all the dough ingredients except 1 cup of the flour, stirring to mix well.
Add remaining flour 1/4 cup at a time, until the dough becomes cohesive, then knead by hand or machine, until it's springy, about 5 minutes (or a bit longer by hand].
Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.
Assembly and Baking:
Gently deflate the dough, divide it in half and transfer it to a lightly greased work surface.
Cover it, and let it rest for 15 minutes to allow the gluten to relax.
Working with half the dough at a time, roll it into an 18 x 13-inch rectangle.
Don't worry if it's not exactly 18 x 13, you can stretch it once it's in the pan.
Transfer the dough to an olive-oiled half-sheet (18 x 13-inch] pan.
Cover the pan and let the dough rest for 10 minutes.
After its rest, stretch the dough with your fingers to the edges of the pan; this may take some doing, but keep gently working it until it covers the bottom of the pan.
If it is entirely too resistant, cover and let rest a little longer.
Layer half the provolone atop the crust, then all the salami.
Top the meat with the cup of freshly grated Parmesan or Asiago, then the rest of the provolone.
Roll the other half of the dough into a rectangle large enough to cover the filled crust.
Drape it over the filling and seal it to the bottom crust all the way around.
Cut a small hole in the center to allow any steam to escape.
Cover the focaccia and let it rise for 30 minutes, while you preheat the oven to 350°F.
Bake the focaccia for 20 minutes.
Remove it from the oven, sprinkle it with the half cup of Parmesan or Asiago, and return it to the oven.
Bake for an additional 15 minutes, or until the focaccia is golden brown.
Remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool (to prevent the bottom from becoming soggy].
Slice into generous rectangles to serve.
Jazzie Ragu Brunch Tostada #Ragu


Ingredients:
eggs, corn tortillas, black beans, cilantro, cayenne pepper, salt, black pepper, vinegar

Directions:
Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk.Slowly tip the egg into the water, white first. Leave to cook for three minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon.
Drain onto kitchen paper towel.
Place tortillas on a foil-lined baking sheet and spray lightly with nonstick cooking spray. Sprinkle each with a pinch of cayenne pepper. Bake 5 minutes then carefully remove and add Mexican blend cheese and return to oven for 3-5 minutes, or until crisp and cheese is meltes. In a small bowl, microwave black beans for 30-45 seconds, or until hot.
On medium high heat in medium sauce pan heat Ragu sauce add salt and pepper to taste , turn off heat set aside until serving. Chop cilantro set aside.
Assemble Tostada by first adding Black beans onto cheese tortilla, Ragu sauce about a tablespoon, add the poached egg, finish with cilantro garnish.
Enjoy!
Grilled Corn Salad with Peppers
Category: uncategorized
By ROOTIETOOT

Using corn roasted on a grill, or toasted in a skillet, a colorful salad with peppers, spices, and lime juice makes a delicious addition to picnics or potlucks. This is an excellent picnic recipe because it has no mayo or other ingredients that spoil quickly. It is also fantastic on a grilled steak sandwich or in a vegetarian taco!

Ingredients:
5 ears corn, husked
½ teaspoon cumin seeds
2 teaspoons vegetable oil, divided
2 cloves garlic, minced
salt and ground black pepper to taste
1 medium red bell pepper, chopped
½ medium poblano pepper, diced
2 stalks green onions, thinly sliced
½ cup finely chopped cilantro
2 tablespoons lime juice

Directions:
Preheat an outdoor grill for high heat and lightly oil the grate. Place corn on the preheated grill and cook, turning often, until roasted and charred all over, about 10 minutes. While corn is grilling, heat a small, dry skillet over high heat. Add cumin seeds and shake constantly until dark and aromatic, about 1 minute. Remove from the heat and crush in a mortar and pestle; set aside. Remove corn from the grill and let cool. Cut off kernels with a knife and discard cobs. Heat 1 teaspoon oil in a skillet over medium heat. Add 1/2 of the corn kernels and cook, stirring occasionally, until corn has toasty brown bits on it, 3 to 5 minutes. Transfer to a bowl. Add remaining oil and corn to the skillet with garlic, crushed cumin, salt, and pepper. Cook and stir for 3 to 5 minutes, then add to the first batch of corn. Add bell pepper, poblano pepper, green onions, cilantro, and lime juice. Mix everything together and let sit until flavors have blended, about 15 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 136.5
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 25.5 g
Sugars: 5.3 g
Dietary fiber: 4.3 g
Protein: 4.4 g
Sodium: 23.5 mg
Blueberry Scones With Lemon Glaze


Ingredients:
all-purpose flour, baking powder, salt, sugar, unsalted butter, heavy cream, fresh blueberries, fresh lemon juice, confectioners' sugar, lemon, zest of, unsalted butter

Directions:
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch] squares.
Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top] but it's even simpler to zap it in the microwave.
Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
Stir until the sugar dissolves.
Add the lemon zest and butter.
Nuke it for 30 seconds on high.
Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
Let it set a minute before serving.
Baby Guinness


Ingredients:
Kahlua, irish cream

Directions:
Pour the Kahlua into a shot glass., Whip the Irish cream enough to make it foamy with bubbles., Carefully spoon the Irish cream on top of the Kahlua., Cheers!
Ginger-Lime Sweet Potatoes


Ingredients:
all-purpose flour, sweet potatoes, butter, light brown sugar, lime rind, fresh lime juice, fresh ginger, low sodium soy sauce, salt, black pepper

Directions:
Preheat oven to 425 degrees.
Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and potato in a large bowl; toss well.
Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper]; cook 4 minutes or until sugar dissolves. Pour over potato mixture; toss well. Spoon mixture into a shallow 2-quart casserole dish coated with cooking spray.
Cover and bake at 425° for 55 minutes or until tender. Let stand 10 minutes.
Raspberry Swirls


Ingredients:
butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, flaked coconut, pecans

Directions:
In a mixing bowl, cream butter and sugar. Add the eggs and extracts; mix well.
Combing flour, baking power and salt; add to creamed mixture.
Cover and chill for at least 2 hours.  Divide dough in half.
On a lightly floured surface, roll each half into a 12" x 9" rectangle.
Combine jam, coconut and pecans; spread over rectangles.
Carefully roll up, starting with the long end, intoa tight jelly roll.
Wrap in plastic wrap and refrigerate overnight or freeze for 2 to 3 hours.
Cut into 1/4 inch slices; place on a greased baking sheet.
Bake at 375 for 10 - 12 minutes or until lightly browned.
Cool an wire racks.
Chicken a La Reine Soup


Ingredients:
butter, onion, celery, carrot, all-purpose flour, chicken broth, green pepper, cooked rice, half-and-half, salt, white pepper

Directions:
Heat butter in large pot and cook vegetables until tender over low heat, stirring occasionally.
Add flour; cook 5 minutes, stirring constantly.
Do not brown.
Gradually stir in broth until blended.
Bring to a boil, cover and cook over low heat 5 minutes.
Add rice and chicken and heat another 5 minutes.
Stir in hot half and half.
Heat, but do not boil.
Season to taste and serve.
Low-Fat Crock Pot Herbed Turkey and Wild Rice Casserole


Ingredients:
bacon, turkey breast tenderloin, onion, carrot, celery, chicken broth, dried marjoram, pepper, wild rice

Directions:
Cook bacon in 10 inch skillet over medium heat.
Once bacon is browned, add onion, carrot and celery.
Cook an additional minutes; drain off excess fat.
In a medium mixing bowl, combine one can chicken broth and soup; blend with a metal whisk.
Once blended, add additional can of chicken broth and spices.
Pour sauce into crock pot.
Add rice and turkey; blend well.
Cook on High for 30 minutes and then reduce heat to Low.
Cook for 6 to 7 hours or until rice is tender and liquid is absorbed.
Quinoa Muffin Power


Ingredients:
walnuts, allspice, nutmeg, ground cinnamon

Directions:
PRE-HEAT OVEN AT 375°F.
HAND MIX THE QUINOA, PROTEIN POWDER, EGG WHITES, NUTS AND SPICES IN A BOWL.
POUR MIXED CONTENT INTO SPRAYED OR LINED LOAF (OR MUFFIN] TIN.
LET IT BAKE FOR 30 – 40 minutes.
Devil Egg Salad


Ingredients:
egg, mustard, Miracle Whip, sugar, salt, pepper, celery seed

Directions:
Mix all ingredients well., Enjoy.
Cosmopolitan Martini


Ingredients:
vodka, cranberry juice

Directions:
Pour all ingredients in a shaker over ice., Shake for 30 sec., Strain and serve.
Cheesy Green Chili Snacks


Ingredients:
cheddar cheese, butter, green chilies, Worcestershire sauce, flour

Directions:
Pre-heat oven to 350.
beat butter & cheese until well blended. add green chilis, worcestershire sauce and hot sauce. graduallly add flour, you may have to use your hands at this point. mix well.
shape heaping teaspoonfuls of dough into balls, place onto a cookie sheet and flatten to about 1/4 inch thick. you want them pretty thin.they can be put close together because they do not spread much. bake for 18 to 20 minutes or until golden brown.
Bubblegum


Ingredients:
"milk"

Directions:
Pour all ingredients into a cocktail shaker half-filled with ice cubes., Shake well, strain into a cocktail glass, and serve.
Cranberry Apple Breakfast Muffins
Category: bread
By pitterpat7

Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup brown sugar
¼ cup vegetable oil
2  large eggs
1 teaspoon vanilla extract
1  Granny Smith apple, cored and chopped
⅓ (12 ounce) package fresh cranberries, diced - or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups. Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 1 dozen muffins

Calories: 154.2
Fat: 5.5 g
Saturated fat: 1 g
Carbohydrates: 23.6 g
Sugars: 10.5 g
Dietary fiber: 1.2 g
Protein: 2.8 g
Cholesterol: 31 mg
Sodium: 168.2 mg
Crock Pot Beef Stroganoff


Ingredients:
beef, red wine, Burgundy wine

Directions:
Mix and cook on Low for 8-10 hours.
If desired, stir in a bit of sour cream before serving over hot buttered  egg noodles.
Oh, this is so savory and easy.
Enjoy with a green salad  and warm crusty bread.
Cheese Biscuits


Ingredients:
buttermilk, butter, sharp cheddar cheese, shortening, sugar, salt, baking powder, self-rising flour

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
Hungarian Goulash


Ingredients:
boneless beef chuck, flour, onion, green bell pepper, garlic, pepper, sweet Hungarian paprika, dried thyme, bay leaf, diced tomatoes, sour cream

Directions:
Preheat oven to 325 degrees F.
Dredge meat in enough flour to coat.
Heat 3 tbsp.vegetable oil in large skillet and brown meat on all sides; drain and set aside.
Spray 2 1/2qt.casserole dish with cooking spray.
Combine meat, onion, bell pepper, garlic, pepper, paprika, thyme, and bay leaf in casserole, mixing well.
Stir in tomatoes.
Cover with lid or foil and bake at 325 degrees for 1 1/2 hours.
Place sour cream in bowl.
Stir some of goulash sauce into sour cream, mixing well.
Stir blended sour cream back into goulash, stirring to incorporate.
Bake 30 minutes more, or until meat is tender.
Serve with cooked egg noodles.
Baked Potatoes


Ingredients:
potatoes, butter

Directions:
Preheat oven to 350.
Place potatoes in a baking pan (I use a 9x9 square].
Divide butter into tablespoons and put on top of potatoes.
Sprinkle garlic salt over top.
Bake 30 minutes.  Turn over and bake 30 minutes longer or until potatoes are done.
Crock Pot Pasta E Fagioli


Ingredients:
onion, clove, ground cumin, diced tomatoes, beef broth, water, carrot, celery, red kidney beans, navy beans, great northern bean, oregano, basil, thyme, elbow macaroni

Directions:
Heat nonstick frying pan over medium heat.
When hot, use Pam to coat the pan.
Saute onion for about 1 min, add garlic saute 1 minute Add sirloin, cumin, salt and pepper.
Cook until cooked.
In Crock Pot add everything together (EXCEPT PASTA] including meat mixture.
Cook for 8-10 hours on a low setting.
Add pasta just before you serve.
Maple Custard


Ingredients:
eggs, maple syrup, milk, salt

Directions:
Mix all ingredients.
Pour into small custard dishes or individual souffle cups.
Set molds in a pan of hot water and bake, uncovered at 350F for 40 minutes or until the blade of a kitchen knife in center comes out clean.
Serve warm or cold.
Salmon Teriyaki Baked in Foil Packets


Ingredients:
soy sauce, tomato ketchup, sugar, garlic cloves, fresh ginger, olive oil, leeks, red chili peppers, fresh cilantro, salmon fillets

Directions:
In a stainless bowl, whisk together the soy sauce, ketchup, rice wine vinegar, sugar, garlic and 1 tbs of grated ginger. Place the salmon in a shallow nonmetallic dish. Pour the mixture over the salmon, toss well and marinate for about 30 minutes while you prepare the leeks.
Place a large stainless saute pan over high heat. Add the olive oil, 2 tbs chopped ginger and the leeks and quickly saute them for 3 minutes. Lightly season the leeks with salt. Remove them from the pan and allow to cool on a tray.
Pre heat the oven to 400 degrees. Lay out four large squares of heavy duty aluminum foil on the table (aprox, 18 x 12 inch.] Fold them in thirds and open them back up. In the center of the foil, place a small mound of the cooked leeks and top with the marinated salmon, include the marinade. Garnish the salmon with the chile pepper slices and fold the foil over to form a sealed packet. Repeat with the remaining ingredients to make 3 more packets.
Set the packets on a baking sheet and bake for 15 minutes in a convection (with fan] oven or 20 minutes in a regular oven.
Open each packet carefully. There is going to be a small burst of hot steam. Slide the cooked fish and vegetables out onto a plate, with any juices. Garnish with fresh cilantro.
Vidalia Onion, Kale, and Swiss Tart


Ingredients:
unsalted butter, kale, heavy cream, sea salt, nutmeg, eggs, swiss cheese

Directions:
Roll out crust, fit into glass or ceramic quiche or pie pan.  Leave enough "overhang" to crimp attractively.  Place in fridge to chill.
Melt butter in heavy skillet, add onions, and cook until nicely browned and very soft, almost caramelized.  Add kale and cook until just wilted.  Add salt and nutmeg to taste.
Cool slightly.  Add cream and eggs, mix well.  Put cheese in bottom of crust, pour onion mixture over, and bake at 400 until puffed and golden.
Delicious served warm or cold!
Blueberry Scones


Ingredients:
flour, baking powder, molasses, butter, baking soda, blueberries, buttermilk, salt

Directions:
Preheat oven to 425 degrees., In a large bowl combine the flour, baking soda and baking powder., Cut in the butter until it is size of blueberries., Add blueberries and mix lightly., Gradually add the milk and molasses., Be gentle with dough so berries are not crushed., Pat the dough to about a 1/2" thickness and cut in small triangles., Place the triangles on greased sheet and bake for 12 to 15 minutes., Serve immediately.
Cucumber-Dill Cocktail Sandwiches


Ingredients:
cream cheese, cucumber, dried dill

Directions:
Blend together cream cheese and dressing mix.  Spread 1-2 teaspoons of cream cheese mixture on bread.
Top each slice with a sliver of cucumber.
Sprinkle with dill.
Chill for up to 1 day.
Caesar Red Coleslaw


Ingredients:
red cabbage, carrot, green onion, light mayonnaise, parmesan cheese, lemon juice, Dijon mustard, garlic cloves, salt, Worcestershire sauce, Tabasco sauce, black pepper

Directions:
Combine salt and garlic together to form a paste. Add to other dressing ingredients and mix well. In large bowl combine cabbage, carrots and green onions with the dressing.
Toss until completely coated. Cover and refrigerate for 2 hours. Serve cold.
For the sauce:
Combine ingredients until combined.
Store leftover dressing in refrigetator, covered for approximately 1 week.
Hoisin Pork Roast With Green Onions


Ingredients:
olive oil, garlic powder, boneless pork shoulder, hoisin sauce, green onions, water

Directions:
Set oven to 300 degrees.
Heat oil in a large oven-proof pot or Dutch oven over high heat.
Season roast with salt, pepper and garlic powder on all sides.
Brown the pork roast on all sides in hot oil, turning often (this should take about 15-18 minutes].
Remove the pot from heat, and cool the roast enough to handle.
While still in the pot, spread the hoisin sauce over the browned roast (or you can remove the roast to a plate and return back in the pot].
Sprinkle the green onions over the roast in the pot and cover with a lid.
Place the roast in the oven.
Cook until pork is very tender when pierced with a fork (about 3 hours] adding water to the pot about 1/4-cup at a time if mixture is dry.
Remove the pot from the oven and transfer pork to a cutting board; tent with foil and let stand for 20 minutes.
Meanwhile spoon off fat from the pan juices.
Stir in whiskey and 3/4 cup water into juices; boil 2 minutes on top of stove, adding a small amount of water in if the sauce is too thick, or if sauce is too thin, boil and reduce.
Slice the pork thinly, pour the sauce over and serve.
Shrimp Marinaders
Category: seafood
By sal

Cooked shrimp marinated in oil and vinegar, hot sauce, onion and celery seed. Makes a wonderful appetizer for a party or just before dinner.

Ingredients:
¾ cup vegetable oil
⅔ cup vinegar
2 teaspoons hot pepper sauce
3 teaspoons celery seed
1 teaspoon salt
2 large onions, chopped
1 ½ pounds cooked shrimp, peeled and deveined without tail

Directions:
In a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. Mix thoroughly. Place the chopped onions and shrimp into the oil mixture. Toss to coat evenly.     DO NOT use an aluminum mixing bowl! The high acid content in the vinegar could cause a  reaction with the aluminum and poison the food. Place the mixture in the refrigerator and chill over night.

Prep time: 10 mins
Cook time: 12 hrs
Total time: 12 hrs 10 mins
Yields: 8 servings

Calories: 285.2
Fat: 21.6 g
Saturated fat: 3.5 g
Carbohydrates: 4.2 g
Sugars: 1.8 g
Dietary fiber: 0.6 g
Protein: 18.5 g
Cholesterol: 166 mg
Sodium: 514.6 mg
Roasted Jalapeño Deviled Eggs


Ingredients:
eggs, olive oil, yellow mustard, white wine vinegar, onion powder

Directions:
Preheat broiler on high. Rub olive oil on the outside of the jalapeño(s] and place under the broiler on a baking sheet. Broil for about 15 minutes (turning occasionally], or until very charred and dark brown on the outside. Transfer to a bowl and cover with plastic wrap for 15 minutes. Next, remove skins from the outside and remove ribs and seeds from the inside for a milder heat; chop, and set aside.
Place eggs in a medium pot, cover with water. Bring to a boil and boil for 10 minutes. Drain water and place eggs in an ice water bath for 15 minutes. Crack and peel off the shells, cut eggs in half lengthwise, and pop the yolk out into a small mixing bowl. Set egg whites aside for now.
To the yolk bowl, add jalapeño, mayonnaise, mustard, vinegar, onion powder, salt, and pepper. Smooth with the back of a spoon and mix well.
To make a piping bag: Place egg mixture in a Ziploc bag, let all the air out, and seal. Snip off a small piece at one corner, making sure the hole will be big enough to squeeze the filling out. Pipe the yolk filling evenly among each egg. Chill well before serving.
*The additional jalapeño can be thinly sliced and placed on top of each egg for garnish. Or, finely chopped and sprinkled over eggs.
Easiest Mixed Berry Jam


Ingredients:
mixed berries, sugar

Directions:
Chop the frozen fruit from each bag into pea-sized chunks (you can mash the thawed fruit with a potato masher if you prefer larger fruit chunks in your jam - I don't, I like jam that has a chunky texture, but spreads easily].
In a large pot, combine fruit and sugar.
Bring mixture quickly over high heat to the gelling point (it actually takes quite a while, in excess of ten minutes - and stir constantly, or fruit will stick to the bottom and burn].
After fruit has reached the gelling point (thick enough to slide, as one 'flake', from a cold spoon], remove from heat.
Ladle into sterilized jars, apply seals and rings, and process for 15 minutes, with whole jars submerged at least 1-2 inches under boiling water.
That's it!  Six bags, six cups. Chop, mix, boil to the gelling point, fill jars, process, DONE, all in less than an hour.
NOTE: the Ball Blue Book calls for 9 cups of "berries" (i.e., blackberries, young berries, dew berries, etc.,] - six 12 oz. bags of mixed berries yields slightly less, but  approximately that much.
Chicken and Rice Casserole


Ingredients:
wild rice, sausage, chicken breasts, onion, green pepper, mushrooms

Directions:
Dice and saute onions and peppers., Mix all ingredients and place in 9x13 pan., Bake 350 for 30 minutes.