xiaoxl/recipe_data huggingface dataset:
Classic Naples Style "Napoletana Pizza


Ingredients:
unbleached all-purpose flour, kosher salt, instant yeast, warm water, water

Directions:
Add all dry ingredients to mixing bowl and stir to distribute.
Add all liquid ingredients, including oil, water and yeast water.
Use large spoon and stir until all ingredients are evenly distributed and fully hydrated - all flour absorbed, about 1-2 minutes.
Let dough rest from 1-5 minutes and and then continue to mix for additional minute.
Add water or flour, a little at a time, as needed.  Dough should be soft, supple and tacky to touch.
Rub olive oil on work surface to make an oil slick about 1 foot in diameter.
Transfer dough to surface, rub some oil on your hands  to prevent sticking.
Stretch and fold dough to fold into a ball.
Cover dough still on oil slick, with clean bowl or transfer to an oiled bowl.
Perform 3 more stretch and folds, at 5 minute intervals.
Rub more oil on work surface as needed to prevent sticking.
After each stretch and fold dough will become firmer, less sticky and bouncier.
After final stretch and fold put dough into oiled bowl, cover bowl, not dough itself, with plastic wrap and lplace in refrigerator for up to 3 days.
When ready to bake, stretch out to desired size, place on pan lined with white corn meal to prevent sticking.
Top as desired, recommend my Pizza sauce listed on here instead of those pre-bottled stuff.
Place pizza stone or pan in hot oven. Use a super hot oven (as high as it goes, mine reaches around 500 F] the reason for using super hot is because the longer pizza bakes the drier and more boring the crust will become.
Shouldn't take more than 5-8 minutes.
Provencal Tapenade


Ingredients:
kalamata olives, garlic cloves, anchovy fillets, capers, thyme, Dijon mustard, lemon juice, olive oil, brandy, fresh ground black pepper

Directions:
Process all the ingredients in a food processor until they form a smooth consistency.
Season with freshly ground black pepper and spoon into a sterilised, warm jar, seal and refrigerate for up to two weeks.  Makes 11/2 cups (375ml].
Serve with fresh or toasted bread.
Notes: To prepare a sterilised jar, preheat the oven to 120ºC (250ºF/gas 1/2].  Wash the jar and lid in hot soapy water and rinse with hot water.  Put the jar in the oven for 20 minutes, or until fully dry, and DO NOT dry it with a tea towel.  If the tapenade is refrigerated, the olive oil may solidify, making it white.  This does not affect the flavour.  Bring it to room temperature before serving, and the oil will liquify.
No-Bake Creamy Coconut Pie


Ingredients:
cream cheese, sugar, milk, flaked coconut, graham cracker crust

Directions:
Combine cream cheese, sugar, milk and coconut in blender., Blend at medium speed for 30 seconds., Fold into whipped topping., Add extract, spoon into crust., Freeze for about 4 hours., Sprinkle with additional coconut, toasted, if desired., Let stand at room temperature for 5 minutes before serving., Store in freezer.
Santa Claus Apples


Ingredients:
Red Delicious apples, whole cloves, marshmallows, fresh cranberries

Directions:
Begin by taking the stem out of the apples.  Put a toothpick through a marshmallow with a ¼ inch sticking out of the top.  Do this to five marshmallows and set aside.
Cut a ¼-inch piece off of the cotton roll about 6 inches long.  This is Santa’s belt and wrap the cotton around the middle of the apple.  Insert a clove to fasten it to the apple.  (You may have to use a toothpick and put a clove next to it for his buckle.
Insert a toothpick with the marshmallow on the top of the apple.  This is his head.  Insert another marshmallow on the top left of the apple, another on the top right and finally the other two marshmallows on the bottom left and right.  These are the arms and legs.
Make sure you have enough toothpick exposed and place a cranberry on the end of each marshmallow.
Place two cloves in the top marshmallow.  These are his eyes.
Finally, take a cotton ball and place just under the head with another clove for his beard.
Cranberry Sauce With Dried Cherries


Ingredients:
cranberries, dried cherries, shallot, red wine vinegar, orange zest, gingerroot, dark brown sugar

Directions:
Combine all ingredients in a medium saucepan and cook over medium heat intil cranberries pop.  Reduce heat to low; cook, stirring occasionally, until cranberries release their juices, about 15 minutes.  If the cranbgerry sauce becomes too thick, add water until the desired consistency is reached.
Transfer to a bowl to cool.
Bourbon (or Rum) Balls


Ingredients:
confectioners' sugar, pecans, light corn syrup, Bourbon, granulated sugar

Directions:
In a large bowl, stir together vanilla wafers, confectioners sugar, pecans, corn syrup, cocoa and bourbon (rum] until thoroughly combined.
Shape into 1 inch balls.
Pour granulated sugar in a pie plate then roll balls in the sugar.
Store in an airtight container for up to 2 weeks.
DOES NOT FREEZE WELL!
Italian Appetizer Bites


Ingredients:
provolone cheese, deli ham, eggs, parmesan cheese

Directions:
Heat oven to 350°F.
Spray a 13x9x2-inch glass baking dish with cooking spray.
Unroll one package of crescent rolls and use them to line the bottom of the dish. Pinch the seams together with your fingers.
Cover rolls with half of the salami, provolone and ham.
Lightly beat 6 of the eggs with the parmesan; pour half over top of the deli meat.
Top with half of the peppers.
Repeat layering the remaining salami, provolone, ham, egg mixture and peppers.
Top with remaining package of rolls.
Lightly beat the remaining egg and brush over top.
Cover dish with foil; bake for 30 minutes.
Uncover and bake for 30 minutes more.
Cool 1 hour; cut into 32 squares and serve.
Old Mexico Spinach-Cheese Dip


Ingredients:
onion, whole canned tomatoes, diced green chilies, frozen chopped spinach, monterey jack cheese, cream cheese, half-and-half cream, red wine vinegar

Directions:
Preheat oven to 400 degrees F.
Saute onion in skillet over medium heat in oil until softened, about 4 minutes.
Stir in tomatoes and chilis, let cook 2 minutes.
Transfer the mixture to a large bowl and stir in spinach, cheese, cream cheese, half and half, and vinegar.
Season with salt and pepper to taste.
Spoon mixture into shallow baking dish like a 9-inch quiche dish or pie plate.
Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.
Z Tejas Dos XX's Pork Carnitas


Ingredients:
water, beer, paprika, ancho chilies, bay leaves, garlic, kosher salt

Directions:
Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.
Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.
Using a slotted spoon, remove meat to a sheet pan; let cool slightly.
Drain the juices from the pork; reserve for later use.
Discard the onions and remaining solids in the roasting pan.
In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over].
Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.
Using a slotted spoon, place the meat in the reserved sauce.
Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.
Shrimp and Sausage Jambalaya


Ingredients:
olive oil, onions, green bell pepper, celery, medium shrimp, bay leaves, smoked sausage, chopped tomatoes, garlic, salt, cayenne, black pepper, dried thyme, long-grain white rice, barbecue sauce, green onion

Directions:
Heat the oil in a large skillet over medium heat.
Add onion, bell pepper and celery and saute for 7 to 8 minutes.
Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.
Add the sausage and cook for 2 to 3 minutes.
Add tomatoes (with juice], garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.
Add the rice and stir to mix.
Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.
Stir in barbecue sauce.
Remove from heat and let stand for 5 minutes.
Remove the bay leaves.
Stir in green onions.
"sin Free" Fries


Ingredients:
potato, salt

Directions:
Cut the potato into fries as usual and then boil them for a few minutes in salted water.
Drain them then shake them in the pan to "rough" up the surfaces (this is the trick to making them come out crispy and with a good texture].
Spray a baking sheet with cooking spray and spread the potatoes on it. Spray some more cooking spray on the potatoes.
Cook them in a fairly hot oven, around 200-220c until they are nice and crispy, turning at least once.
Dilly Pork Chops


Ingredients:
boneless pork loin chops, butter, Dijon mustard, dill weed, Worcestershire sauce, garlic powder

Directions:
Prick pork chops with a fork.
In a small bowl, combine all the ingredients except the pork chops.
Spoon over both sides of pork chops.
Place on a broiler pan; broil 4-6 inches from heat for 4 minutes on each side or until juices run clear.
Vanilla - Quad Fudge


Ingredients:
salted butter, half-and-half, white chocolate, marshmallow cream, pure vanilla extract, vanilla bean

Directions:
Line a loaf pan with parchment paper.
In a large heavy-bottom saucepan, combine the sugar, butter, and cream. Stir until smooth, then bring to a rolling boil.
Boil, stirring often, until mixture reaches 242F on a candy thermometer (about 7 minutes].
Remove from the heat and stir in the white chocolate, marshmallow fluff, vanilla extract, and vanilla seeds until melted and smooth.
Spread into the pan and let sit overnight before cutting.
Smoked Salmon and Caviar Salad


Ingredients:
kipfler potatoes, olive oil, fresh asparagus, smoked salmon, mesclun, red caviar, avocado, sour cream, fresh dill, lime juice

Directions:
Boil, steam or microwave potatoes until just tender; drain.
Preheat oven to very hot.
Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
Cut salmon into strips.
AVOCADO PUREE.
Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
Bloody Mary Rugelach


Ingredients:
unsalted butter, sugar, cream cheese, all-purpose flour, kosher salt, fresh ground black pepper, egg, lemon, zest of, vodka, celery leaves

Directions:
In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.
Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.
Meanwhile, in a medium bowl, stir together cocktail sauce, horseradish, lemon zest, and vodka and set aside.
Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14” diameter circle. Using a 12” round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough.
Divide cocktail sauce mixture between the two circles and spread into a thin layer over each. Scatter chopped parsley and celery leaves over each and sprinkle with celery salt. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2” apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour.
In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional celery salt and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
Pan de Jamon (ham bread)


Ingredients:
water, sugar, butter, milk, flour, salt, sugar, ham, smoked bacon, butter, raisins, egg

Directions:
In a bowl, mix the water and the sugar; add the yeast and let stand for 15 minutes until it has a "head".
Add the butter to the warm milk, the sugar and the salt.
Pour the milk onto the flour, mix and add the yeast.
Make a dough and knead for 15 minutes.
Beat down on a table and put in an oiled bowl and cover with a damp cloth.
Set aside for an hour.
Roll out the dough with a rolling pin.
Coat with butter.
Arange the ham, bacon, olives and the raisins (except for a small part at the end, so you can seal the bread up].
Roll it up like a swiss roll and brush the"tongue" with some egg to seal it.
Bake at 350° F for 3/4 of an hour.
Serve cool.
Can be kept in fridge for up to 4 days.
Sprinkle with water and heat up on a low heat before serving.
Ham, Bean, and Potato Soup
Category: uncategorized
By Steve A

There's nothing more satisfying than home cookin', and there's nothing more home cookin' than a thick, hearty soup on a fall or winter's day. This is a very basic, traditional soup using a ham bone and the trimmings from a baked ham, pre-sliced or not. If you bake your own hams but have been throwing out the bone, you're missing out on something very special!

Ingredients:
1 pound dried great northern beans
1 (10 ounce) ham bone
1 pound cooked ham, diced
1 (8 ounce) can tomato sauce
2 large onions, chopped
4 stalks celery, sliced
1 bouquet garni
1 tablespoon dried parsley
¼ teaspoon baking soda
salt and ground black pepper to taste
water to cover
2 medium carrots, sliced
3 medium potatoes, peeled and cubed

Directions:
Place beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Strain and rinse beans. Transfer to a large stockpot with ham bone, ham, tomato sauce, onions, celery, bouquet garni, parsley, baking soda, salt, and pepper. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer for 2 hours. Add potatoes and carrots, and continue to simmer until tender, about 20 minutes. Season with salt if necessary and remove ham bone to serve.

Prep time: 35 mins
Cook time: 2 hrs 25 mins
Total time: 11 hrs
Yields: 8 servings

Calories: 425.1
Fat: 11.4 g
Saturated fat: 4 g
Carbohydrates: 56.5 g
Sugars: 5.7 g
Dietary fiber: 15 g
Protein: 25.6 g
Cholesterol: 31.8 mg
Sodium: 956.3 mg
Refreshing Korean Cucumber Salad
Category: salad
By Oriana

A standard, refreshing Korean side dish. Serve chilled.

Ingredients:
3 pounds seedless cucumber, sliced paper-thin
1 ½ tablespoons sea salt
½ cup rice vinegar
1 tablespoon rice wine
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1  green onion, sliced
1 tablespoon toasted sesame seeds
2  walnut halves, finely chopped  (Optional)
1 clove garlic, minced
1 ½ teaspoons Korean red pepper powder
freshly ground black pepper to taste

Directions:
Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible. Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Prep time: 10 mins
Total time: 55 mins
Yields: 6 servings

Calories: 117
Fat: 6.1 g
Saturated fat: 0.9 g
Carbohydrates: 15.8 g
Sugars: 9.8 g
Dietary fiber: 1.7 g
Protein: 2.1 g
Sodium: 1332.3 mg
Radish Cream Cheese Spread


Ingredients:
cream cheese, butter, margarine, paprika, Worcestershire sauce, radish, green onion

Directions:
Mix first 5 ingredients together until smooth., Stir in radishes and onions., Chill for several hours., Serve with crackers or baguette slices.
Fish in Foil
Category: seafood
By Denyse

The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.

Ingredients:
2  rainbow trout fillets
1 tablespoon olive oil
2 teaspoons garlic salt
1 teaspoon ground black pepper
1  fresh jalapeno pepper, sliced
1  lemon, sliced

Directions:
Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry. Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil.  Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet. Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 servings

Calories: 213.2
Fat: 10.9 g
Saturated fat: 1.8 g
Carbohydrates: 7.5 g
Sugars: 0.2 g
Dietary fiber: 3 g
Protein: 24.3 g
Cholesterol: 67 mg
Sodium: 1849.6 mg
Carrot Cake Trifle
Category: desserts
By Tomi Ann Hill

A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping.

Ingredients:
1 (15.25 ounce) package carrot cake mix
1 cup water
⅔ cup vegetable oil
3  eggs
2 ½ cups milk
1 (5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup chopped almonds
1 cup shredded coconut
1 cup toffee baking bits (such as Heath®)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat cake mix, water, vegetable oil, and eggs together in a bowl using an electric mixer on low speed, about 30 seconds; increase speed to medium and beat until batter is evenly mixed, scraping sides of bowl as needed. Pour batter into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 31 to 36 minutes. Cool cake in pan for 10 minutes before removing to a wire rack to cool completely. Keep oven at 350 degrees F (175 degrees C). Beat milk and pudding mix together in a bowl until evenly combined and thickened; beat in cream cheese until filling is smooth. Fold whipped topping into filling. Spread almonds and coconut onto a baking sheet. Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes. Cut cake into bite-size pieces; spread 1 layer, 1-cube deep, into a trifle dish or glass bowl. Spoon a layer of filling, about the same depth as cake layer, over cake layer. Sprinkle a layer of almonds, coconut, and toffee bits over filling. Repeat layering with remaining ingredients.

Prep time: 20 mins
Cook time: 40 mins
Total time: 2 hrs
Yields: 16 servings

Calories: 520.1
Fat: 35.4 g
Saturated fat: 14.2 g
Carbohydrates: 44.7 g
Sugars: 24.2 g
Dietary fiber: 1.9 g
Protein: 7.3 g
Cholesterol: 87.5 mg
Sodium: 444.5 mg
Strawberries and Cream Baileys® Poke Cake
Category: desserts
By Yoly

I love poke cakes, and this is one adult creation that is simple and easy yet elegant enough for company.

Ingredients:
cooking spray
4  eggs, at room temperature
¾ cup white sugar
¼ cup strawberries and cream liqueur (such as Baileys®)
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
1 ½ cups strawberries and cream liqueur (such as Baileys®)
1 cup heavy whipping cream
½ cup confectioners' sugar
3 tablespoons strawberry-flavored gelatin mix (such as Jell-O®)
1 cup sliced fresh strawberries  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray. Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour. Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form. Serve poke cake with whipped cream topping and sliced strawberries.

Prep time: 15 mins
Cook time: 25 mins
Total time: 3 hrs 40 mins
Yields: 12 servings

Calories: 443.1
Fat: 11.9 g
Saturated fat: 6.8 g
Carbohydrates: 63 g
Sugars: 52.5 g
Dietary fiber: 0.5 g
Protein: 6.1 g
Cholesterol: 92.8 mg
Sodium: 168.1 mg
Glazed Grilled Salmon - Nuwave/Flavorwave Ovens


Ingredients:
dark brown sugar, Chinese hot mustard, Dijon mustard, soy sauce, rice vinegar, salmon steaks

Directions:
Combine brown sugar, mustard and soy sauce in medium bowl; whisk to blend.
Transfer 1 tablespoon glaze to small bowl; mix in rice vinegar and set aside.
Brush 1 side of salmon steaks generously with half of glaze in medium bowl.
Place salmon steaks, glazed side down, onto 4" rack.
Grill about 4 minutes.
Brush top side of salmon steaks with remaining glaze in medium bowl.
Turn salmon over and grill until second side is just opaque in center, about 4 minutes.
Transfer salmon to plates.
Drizzle reserved glaze in small bowl over salmon and serve.