xiaoxl/recipe_data huggingface dataset:
Garlic Knots, Great for a Crowd!


Ingredients:
olive oil, garlic clove, salt, fresh flat-leaf parsley, parmigiano-reggiano cheese

Directions:
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Lightly oil 2 large (17- by 13-inch] baking sheets.
Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth]. Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.].
Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide]. Cover strips with a clean kitchen towel.
Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour] and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels.
Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total.
While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl.
Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
Pete's Famous Hotdogs Sauce


Ingredients:
ground beef, onions, garlic cloves, chili powder, cumin powder, paprika, salt, milk

Directions:
Brown ground beef, onions and garlic in oil until beef is done.
Add remaining ingredients, simmer uncovered till thick. (2 – 4 hours].
Jewel's Watermelon Margaritas
Category: drinks
By RainbowJewels

This is the non-frozen version of my watermelon margaritas. These are so amazing and refreshing on hot summer days. To make a virgin version, omit the tequila and use a lemon-lime soda.

Ingredients:
½ cup white sugar
½ cup water
3 strips orange zest
2 cups cubed seeded watermelon
¾ cup white tequila
¼ cup lime juice
1 pinch salt or sugar for rimming glasses
1  lime, cut into wedges
2 cups crushed ice, or as needed

Directions:
Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely. Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice. Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten. Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 4 servings

Calories: 241.4
Fat: 0.2 g
Carbohydrates: 37.5 g
Sugars: 30.2 g
Dietary fiber: 2.4 g
Protein: 0.9 g
Sodium: 41.9 mg
Saffron Cardamom Creme Brulée


Ingredients:
saffron, whole cardamom pods, rose water, heavy cream, sugar

Directions:
Bang cardamom pods lightly in a mortar and pestle. Add cream, saffron strands and cardamom to a small saucepan. Scald the cream (heat it on moderately high heat until little bubbles are forming around the edge] - watch it like a hawk - you don't want it boiling and you don't want to waste your precious saffron. Take it off the fire. Cover the saucepan and leave it sit for 30 minutes. Scald it again and take off the fire the let it sit for another 30 minutes (you want the saffron steeping for a long time to extract as much of the flavor as possible].
Pass the cream mixture though a fine sieve and discard the solids. If it's cooled down scald it once more.
Combine egg yolks, sugar and rose water in a deep bowl. Whisk it with a fork to a paste. Temper in the cream mixture (slowly add the warm cream in while stirring so the egg mixture does not heat up too fast and start to cook].
Pour the liquid into 3 or 4 ounce creme brulée ramekins and set up a bain marie - that is a water bath - you do this by placing the ramekins in a roasting or baking pan and add water to the pan so that it reaches almost as high as your custard level. Be careful not to let water get into the ramekins.
Bake in the oven at 325 for about 30 minutes. It is done when it jiggles only slightly in the middle when the ramekin is tapped from the side. I recommend checking on it at 20 minutes and every 5 minutes thereafter. It's hard to predict how long it will take. Remove from the oven and from the bain marie. Let cool on the countertop and once cooled down refrigerate.
5 minutes prior to serving take out of the fridge and dust the tops with sugar in the raw then get out your butane torch and burn the sugar going slowly from spot to spot.
Fried Pork Cutlets With Cheeze It Crust


Ingredients:
boneless pork cutlets, milk, pepper

Directions:
pour milk in bowl.
crush cheeze its in hand onto plate (enough to coat both sides of cutlets].
put cutlets in milk and press each side onto the cheeze its.
set aside.
pour vegetable oil in frying pan about 1/2 an inch and place all cutlets in pan.
fry until cooked through and crust is a golden color about 4 minutes on each side depending how thin they are.
strain on paper towels and enjoy!  I usually serve with mashed potatoes and green beans.
Angel Hair Fresca


Ingredients:
angel hair pasta, fresh broccoli florets, butter, sun-dried tomato pesto

Directions:
Bring water to boil in large pot.
Stir pasta into boiling water.
Boil for 1 minute.
Stir in broccoli and boil for 4 more minutes, stir occasionally; drain well.
Add butter to saucepan using residual heat to melt butter.
Stir in pesto and pasta and broccoli.
Toss to mix and serve.
Scrumptious Mince Pies


Ingredients:
flour, salt, butter, water, orange, zest of, brandy, cinnamon, milk, egg, caster sugar, butter

Directions:
For the shortcrust pastry.
Make sure your butter's at room temperature to make it easier to work with.
Sieve the flour and salt into a large mixing bowl. Cut the butter into small cubes and add to the flour.
Using your fingertips, rub the fat into the flour, lifting the mixture up and dropping it back into the bowl - you want to keep the mixture light and airy. Keep going until all the fat is mixed with the flour and has reached a texture that resembles fine breadcrumbs.
Sprinkle a little cold water into the bowl and mix through with a knife. Use your fingers to bring the pastry together: it’s ready when and the sides of the bowl are clean and it’s formed a solid ball. You shouldn’t need to add much more than a tablespoon of water so be careful not to overdo it.
Cover the bowl with cling film and leave the pastry to rest in the fridge for at least 30 minutes.
For the mince pies.
Heat the oven to 220°C/400°F/Gas 6.
Mix your jar of mincemeat together with the orange zest, brandy and cinnamon.
Lightly grease your patty tins with a small amount of vegetable oil, or any butter paper you may have.
Flour your work surface and roll out the pastry as thinly as possible. Cut out approximately 12 rounds with a pastry cutter (most pastry cutters have two sides, one with a greater diameter than the other, use the larger side for the base and the smaller for the lids] and place them in the base of your patty-tins.
Prick all the pie bases with a fork to stop them rising. Fill each case with about 3 teaspoons of the mincemeat mix - don’t overfill your cases or the mixture will leak through the pastry when cooking.
Brush the pie edges with a little milk. Stamp out another 12 rounds, using the larger end of your cutter, for the lids and place over the mincemeat mix.
Pinch the pie edges together to seal. Brush over with egg wash and pierce the tops with a fork. Bake in the oven for approx 20 minutes until golden brown.
Remove from the oven and allow to rest for 1 minute before placing on a wire rack to cool.
Serve warm with a light sifting of icing sugar on top.
Jamaican Steak


Ingredients:
beef flank steak, brown sugar, lime juice, garlic cloves, fresh ginger, lime peel, salt, black pepper, ground cinnamon, ground cloves

Directions:
Score both sides of beef by cutting 1/4 inch deep diagonal lines about 1 inch apart in surface of steak to form diamond shaped design -- do not cut all the way through the meat.
Combine sugar, juices, garlic, ginger, grated peels, slat , pepper, cinnamon and cloves in 2-quart glass dish.
Add beef; turn to coat.
Cover and refrigerate steak at least 2 hours.
Remove beef from marinade; discard marinade.
Grill beef over medium hot coals abut 6 minutes per side until medium-rare or to desired doneness.
Peanut Butter Fudge Cups


Ingredients:
"creamy peanut butter"

Directions:
Let cookie dough soften while you preheat the oven to 350 degrees., Mix softened dough and peanut butter together., Spray mini-muffin pan with non-stick cooking spray., Put a rounded teaspoon of dough in each cup., Bake for 12 minutes., Let cool in pan and then using a sharp knife loosen the cups., Cool completely on cooling racks., Once cool, place a teaspoon of frosing in the center of each cookie and ENJOY!
Cranberry-Orange Shortbread Cookies with Apricots
Category: desserts
By Kim

I was searching to make the perfect citrus-y cranberry shortbread cookie, but it always felt like something was missing. So on a final attempt, when I didn't have enough dried cranberries to make a full recipe, I threw in some dried apricots and bam! That was it! They add the perfect backdrop flavor to these shortbread cookies!

Ingredients:
1 ¾ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup unsalted butter, softened
½ cup white sugar
1 teaspoon vanilla extract
2 large  oranges, zested
1 cup finely chopped dried cranberries
½ cup finely chopped dried apricots

Directions:
Combine flour, baking powder, salt, and nutmeg in a bowl; mix together. Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots. Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets. Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

Prep time: 20 mins
Cook time: 20 mins
Total time: 5 hrs 10 mins
Yields: 32 cookies

Calories: 109.9
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 14.1 g
Sugars: 7.8 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 15.3 mg
Sodium: 23.1 mg
Bourbon Bread Pudding
Category: desserts
By BugNBear

A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!

Ingredients:
4 cups milk
½ cup butter
1 cup white sugar
4 large eggs, beaten slightly
2 teaspoons ground cinnamon
¼ teaspoon salt
12 cups dry bread cubes
½ cup raisins
¼ cup finely chopped hazelnuts
2 cups packed brown sugar
1 cup butter
½ cup bourbon whiskey

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes. Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish. Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes. While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside. Pour sauce over bread pudding when done.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 9x13-inch bread pudding

Calories: 469.6
Fat: 21.9 g
Saturated fat: 12.4 g
Carbohydrates: 59.9 g
Sugars: 46 g
Dietary fiber: 1.2 g
Protein: 6.3 g
Cholesterol: 97.1 mg
Sodium: 388.5 mg
Strawberries and Cream Taco Cup
Category: desserts
By Paula

This dessert taco is simple enough for every day, but special enough for company. It goes a step beyond just ice cream topped with strawberries.

Ingredients:
½ cup strawberries, hulled and sliced
1 teaspoon white sugar
1 (6 inch) flour tortilla
1 teaspoon butter, melted
1 teaspoon cinnamon sugar, or to taste
10  chocolate candy melts
1 scoop vanilla ice cream
1 teaspoon chocolate sprinkles  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Stir strawberries and sugar together in a small bowl; set aside until needed. Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar. Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack. Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool. Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 taco cup

Calories: 797.5
Fat: 61.2 g
Saturated fat: 33.8 g
Carbohydrates: 84.6 g
Sugars: 9 g
Dietary fiber: 5.7 g
Protein: 13 g
Cholesterol: 10 mg
Sodium: 110.2 mg
Chicken Pesto Sandwich


Ingredients:
chicken breast halves, olive oil, garlic, red pepper flakes, yellow bell pepper, onion, zucchini, mushroom, basil, mozzarella cheese, pesto sauce, cherry tomatoes, feta cheese, basil

Directions:
Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Indonesian Prawns


Ingredients:
large shrimp, onion, sambal oelek, garlic cloves, ground cumin, ground coriander, ground galangal, kaffir lime leaves, bay leaves, coconut milk, salt, sugar

Directions:
Put the following into your food-processor: onion, sambal, garlic, cumin, coriander, candle nuts, fish paste, galangal and process until you have a paste.
Heat the oil and fry the paste for approx 5 minutes, then add the lime leaves and the bay leaves.
Add the coconut milk and bring to the boil, then simmer for 15-20 minutes.
Add the prawns and cook until they turn pink, do not overcook them.
Taste the sauce and add salt and sugar to your liking.
Hunter's Lullaby


Ingredients:
chicken, olive oil, garlic, fresh rosemary, salt, white wine vinegar, dry white wine, mushroom, artichoke, water

Directions:
Heat oil in deep frying pan.
Fry garlic until golden, and then remove from pan.
Add chicken, rosemary and salt and brown chicken, turning until the chicken is deep brown.
Add wine vinegar and quickly cover pan until the sizzling stops.
Add wine and cook on high heat until the liquid is reduced.
Reduce heat and simmer about 15 minutes.
Add the sliced mushrooms and artichoke hearts, and cook until the chicken and mushrooms are tender.
Remove chicken to platter.
Add about a tbsp of water to the juices in the pan, turn up the heat and with a wooden spoon scrape clean the sides and bottom to get all the bits that are there- the sauce will turn amber.
Pour over chicken and serve with good Italian bread.
Whole Wheat Bread (Bread Machine)


Ingredients:
milk, water, honey, butter, whole wheat flour, bread flour, salt

Directions:
Add ingredients to your machine in the order the manufacturer suggests ~ with mine I start with liquids and end with yeast.
Select whole grain cycle if you have one or the basic white bread cycle.
I usually just make the dough in the machine (on the dough cycle], put it in a greased 9x5 bread pan, and bake at 350º until the loaf sounds hollow when tapped.
Black Rice & Farro Stuffed Pork Chops


Ingredients:
black rice, water, dried cherries, onion, olive oil, water, fresh rosemary

Directions:
Bring rice, cherries, and water to boil over high heat.
Turn down to low, cover and simmer for 45 minutes or until liquid is fully absorbed.
Meanwhile, add 1 tbsp of the olive oil to large pan and heat over medium heat, add onions and sautee until translucent, about 2-3 minutes.
Add farro and toast until it just started to darken, about 3 minutes (careful not to burn!].
Add liquid of choice and rosemary and bring to a boil.
Turn heat to low and simmer UNCOVERED for 30 minutes, until liquid is absorbed and farro has split open.
Toast almonds in a small pan until fragrant
Mix rice and farro together.
Pre-heat oven to 350.
Cut a deep pocket in pork chops.
Add remaining olive oil to an oven proof skillet and sear pork chops on both side, remove meat from pan, keep pan hot.
Stuff pork chops with about 1-2 tbsp of stuffing each.
Place back in pan and add enough apple juice to cover about half-way, place in oven and bake for at least an hour and up to 2 for more tender meat.
Spring Veggie Bagel Sandwich
Category: main-dish
By Jenn G.

The fresh and vibrant tastes of spring shine through this sandwich made with flavored cream cheese, radish, arugula, and tomato.  It's a quick, easy, and healthy lunch.

Ingredients:
¼ cup cream cheese
¼ teaspoon fresh lime juice
¼ teaspoon balsamic vinaigrette
salt and ground black pepper to taste
1  bagel, sliced in half
3  radishes, thinly sliced
¼ cup arugula
3 slices tomato

Directions:
Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 381.2
Fat: 21.7 g
Saturated fat: 12.9 g
Carbohydrates: 36 g
Sugars: 2.7 g
Dietary fiber: 2.6 g
Protein: 11.3 g
Cholesterol: 63.8 mg
Sodium: 501.3 mg
Rotisserie Chicken Salad


Ingredients:
celery, onion, apple, black olives, salt, mayonnaise

Directions:
Debone and skin rotisserie chicken before dicing., Chop celery, onion, apple, and olives and mix with the chicken., Add mayonnaise and salt to the chicken salad and mix thoroughly.  Enjoy!
Oven Roasted Red Bell Pepper and Eggplant


Ingredients:
eggplant, olive oil, fresh thyme, oregano leaves

Directions:
Preheat the oven to 200C.
Arrange the wedges of the eggplant and the red pepper in a baking pan. (A large pan is preferable to facilitate even cooking.]
Drizzle the oil and sprinkle the seasonings over the vegetables.
Roast in the oven for around 15 mins (turn with a spatula now and then] until the vegetables are brown around the edges.
Sprinkle the fresh herbs if you are using them.
Serve.
Chow Mein


Ingredients:
minced beef, curry powder, water, carrots, frozen corn, cabbage, tomato paste, spring onions

Directions:
Heat oil in a large frying pan or saucepan over high heat and cook mince until browned ( I drain off the meat in a colander at this stage to drain excess fats and then put back into fry pan].
Stir in curry powder and cook a further minute.
Add remaining ingredients and stir until well combined.
Cover and simmer for 8-10 minutes, stirring occasionally, until cabbage is tender.
Serve.
Hot Cocoa Mocha


Ingredients:
sugar, water

Directions:
Stir together sugar and cocoa in microwave-safe 2 cup measure. Add water; stir until well blended. Microwave at HIGH (100%] 30 to 45 seconds or until mixture boils.
Add whipping cream; stir until well blended. Microwave at HIGH 1 to 1-1/2 minutes or until hot. Combine cocoa mixture and coffee. Serve immediately.
Kipper's Sandwich for 1 Dictated by -- Tasty Dish--


Ingredients:
"cheddar cheese"

Directions:
Optional: You can make a melted cheese sandwich if you prefer. Prepare the sandwich as below in Steps #2 and #3. Melt some butter or butter/oil in a pan and brown the sandwich on both sides until golden.
Take the slice of cheese and place on one slice of bread.
Spread the jam on the other slice of bread.
Put the two slices together and cut in half or quarters.
Variation: use a cookie cutter (dog, pig] to cut out the bread slices in desired shape.
2 Day Herb Marinated Pimiento Stuffed Olives


Ingredients:
extra virgin olive oil, fresh thyme, fresh rosemary, garlic, fresh lemon juice

Directions:
In a small saucepan heat all the ingredients except Olives, bring to a simmer, lower heat and continue to simmer for 5 minutes.
Meanwhile put the oilives into a jar.
While the marinade is still hot pour over the olives, close the jar, rotate a few times, place in the fridge for 48 hours.
Flip the jar everytime you open the fridge.
Serve, enjoy.
Green Split Pea Gazpacho


Ingredients:
water, shallot, unsalted butter, mint sprigs, heavy cream, half-and-half cream

Directions:
In medium size saucepan bring water to a boil and add split peas.  Reduce heat, cover, and simmer peas until soft, approximately 20 minutes.  Drain and set aside.
Rinse saucepan. Using the same saucepan, melt butter on medium heat.  Add shallots and cook until softened (not browned] for a couple of minutes.
Add broth and mint sprigs to the shallots, increase heat and bring to a boil.  Add drained split peas and salt and pepper to taste.  Reduce heat and simmer, stirring occasionally for approximately 5 minutes while flavors blend.
Discard the mint and puree the soup in a  large blender until velvety smooth.  Be careful the mixture will be hot.
Blend in the cream.
Salt and pepper to taste.
Chill to serve cold.
Blend sour cream and half & half together to garnish, adding fresh mint strips if you desire.
Spicy Red Snapper


Ingredients:
paprika, ground cayenne pepper, fresh coarse ground black pepper, onion powder, dried thyme, dried basil, garlic powder, dried oregano, butter, olive oil, red snapper fillets

Directions:
On a large piece of wax paper, mix together paprika, cayenne, black pepper, onion powder, thyme, basil, garlic, and oregano.
In a small saucepan over medium heat, melt butter with oil.
Brush both sides of snapper fillets with butter mixture, reserve remaining.
Coat both sides of fillets with seasoning mixture.
Heat a large cast iron skillet over high heat until a drop of water sizzles on it.
Drizzle half of remaining butter mixture on one side of the fillets and place fillets butter side down in pan.
Cook over high heat until the fish is deeply browned.