xiaoxl/recipe_data huggingface dataset:
Traditional Achiote Recado


Ingredients:
water, garlic, dried Mexican oregano, allspice, fresh ground black pepper, dried ancho chile powder, coarse salt, cider vinegar

Directions:
In a small saucepan bring water and achiote seeds to a boil.
Cook seeds, covered, at a bare simmer 30 minutes and remove from heat.
(Steep seeds 2 hours, or until softened.] Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and onion, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
Discard garlic skins.
In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes and transfer to a small bowl.
Cool oregano completely and in an electric coffee/spice grinder grind fine.
Drain seeds and in a blender or food processor blend with garlic, onion, oregano, and remaining ingredients until smooth.
Recado may be made 5 days ahead and chilled and covered.
Lighter Roasted Red Pepper Dip


Ingredients:
garlic clove, olive oil, sherry wine vinegar, parmesan cheese, water, paprika

Directions:
"Combine all ingredients in a food processor.  Process until smooth."
Prosciutto Breadsticks


Ingredients:
prosciutto, dried rosemary, cracked pepper, salt, egg

Directions:
Preheat oven to 350*F.  Coat baking sheet with cooking spray.
On same baking sheet, unroll dough into 8 strips.  Cut each slice of proscuitto lengthwise into 4 strips.  Place 2 strips prosciutto on top of each breadstick to cover; gently press to adhere.  Twist each breadstick.
Combine rosemary, pepper and salt.  Brush breadsticks with egg.  Sprinkle with rosemary mixture.  Bake 9-11 minutes or until golden.
For extra flavor, sprinkle breadsticks with a little grated Parmesan cheese before baking.
Whipped Cream Substitute


Ingredients:
lemon juice, vanilla, sugar

Directions:
Combine water, lemon juice and vanilla.  Stir in nonfat dry milk poweder., Beat 5-10 minutes or until stuff.  Add sugar.  Beat 1-2 minutes., If topping should separate, beat again just before serving.
Pasticiotti or Pasta Ciotti


Ingredients:
unbleached all-purpose flour, granulated sugar, baking powder, salt, vegetable shortening, milk, vanilla extract, egg, cornstarch, granulated sugar, milk, unsalted butter, milk

Directions:
Dough:
Sift together the flour, sugar, baking powder, and salt into a large bowl.
Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
Wrap the dough in plastic wrap and set aside.
Filling:
In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
Gradually whisk in the milk.
Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
To Assemble and Bake:
Divide the dough in half.
On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
Reroll the scraps and cut out additional circles. You should have 12 tart shells.
Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
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Pizza Roll-Ups


Ingredients:
part-skim mozzarella cheese, tomato paste, oregano, basil, garlic powder, tortillas

Directions:
Mix cream cheese, mozzarella, tomato paste, oregano, basil, and garlic powder together until smooth and no streaks remain. Taste and adjust seasonings to your taste.
Divide the cheese mixture evenly between tortillas, and spread in an even layer right up to the edge of the tortilla.
Layer the pepperoni slices evenly in one layer over the cheese mixture and then roll up into a cigar shape.
Slice each roll-up into 10 pieces with a thin sharp knife, discarding the ends of each tortilla (that will leave you eight slices from each tortilla].
There's nothing wrong with the ends, they just won't hold together as well, and won't look as pretty.
Serve and enjoy!
Lemon Creme Brulee Cupcakes


Ingredients:
lemons, sugar, cornstarch, xanthan gum, half-and-half, light butter, light butter, brown sugar, eggs, vanilla extract, baking powder, salt, flour, half-and-half, sugar

Directions:
Zest lemons into a small bowl and set aside. Juice lemons into a separate bowl and set aside.
Whisk sugar and cornstarch together in a medium saucepan. Add half-and-half and whisk until fully combined. Add egg yolks and lemon zest and whisk thoroughly.
Cook on medium heat, stirring frequently with a large spoon. Continue stirring until liquid thickly coats the back of the spoon.
Remove from heat. Stir in lemon juice and butter until blended. Pour through strainer into a container. Refrigerate for at least 2 hours, until set.
Once filling is set, preheat oven to 375 degrees F.
Combine butter with brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
With a mixer running on low, gradually blend in baking powder and flour, scraping down the sides if needed.
Place 24 cupcake papers in cupcake tin, and spoon batter evenly into each.
Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool somewhat.
Remove wrappers from the cakes. This is necessary to keep the paper from buring when the torch is used.
Scoop out some of the cake to make a well, ensuring it's about a 1/4 inch thick (thinner than that my cause the filling to leak through the sides]. Press together any holes that bubbles may formed in the carved out cake to ensure the filling stays in the cake.
Spoon enough filling to fill the well, and smooth out to make a level surface. Don't spend too much time with making it perfectly smooth.
Sprinkle a teaspoon of sugar on a few cupcakes at a time. Don't do more than a few at a time because the sugar will start to be absorbed by the filling. Tap the sides of the cupcake to level out the sugar if needed. Using a brulee torch, melt the sugar on the surface of the first cupcake. When it starts to smoke, move on to the next cupcake. Return to the first cake, if needed, to melt the remaining sugar. Repeat, doing a few at a time, until done.
Riz-Za-Pizza


Ingredients:
parmesan cheese, egg, tomato sauce, pesto sauce, mozzarella cheese, tomatoes, mushroom, green onions

Directions:
Preheat oven to 400F degrees.
In a bowl combine rice, parmesan cheese and egg; press onto lightly greased foil lined baking sheet to form an 8 inch circle.
Spread with tomato sauce or pesto sauce if preferred and top with mozzarella, tomato, mushrooms and green onions.
Bake in 400f degree oven until toppings are cooked, cheese is golden and bubbly and outer crust is crisp on the edges, about 15 minutes.
Mushroom Barley Soup-Slow Cooker


Ingredients:
chicken broth, beef broth, white button mushrooms, yellow onion, carrots, celery ribs, barley, dried mushroom, garlic cloves, salt, dried thyme, ground black pepper

Directions:
Combine all ingredients in crock pot., Cover and cook on low for 6-7 hours.
Salmon Steaks Poached in Lemon Broth


Ingredients:
low sodium chicken broth, salmon steaks

Directions:
Place lemon juice and chicken broth in medium saucepan with cover.
Add raw salmon steaks.
Bring liquid to slow boil over medium-low heat.
Reduce heat slightly, cover, and simmer 5 minutes.
Flip salmon over, cover, and continue to simmer 5 more minutes or until salmon is cooked through.
Ham Casserole
Category: main-dish
By Jodster

This is true comfort food. I'm from the Midwest so we're big on casseroles and one dish meals. Especially during winter.

Ingredients:
2 cups peeled and cubed potatoes
2 stalks celery, chopped
1 large carrot, sliced
3 cups water
3 tablespoons butter
2 cups cubed fully cooked ham
2 tablespoons chopped green bell pepper
2 teaspoons chopped onion
¼ cup butter
3 tablespoons all-purpose flour
1 cup milk, or more as needed
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese
½ cup dry bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer to a 2-quart baking dish. Melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. Transfer ham mixture to baking dish and mix with potatoes. Melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. Gradually stir in milk and season with salt and black pepper. Bring to a boil, stirring constantly, until thickened, about 2 minutes. Add Cheddar cheese; stir until melted. Pour cheese mixture over ham and potatoes. Sprinkle with bread crumbs. Bake in preheated oven until bubbly, 25 to 30 minutes. Allow casserole to rest for 5 to 10 minutes before serving.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 304.4
Fat: 21.1 g
Saturated fat: 11.7 g
Carbohydrates: 16.9 g
Sugars: 2.9 g
Dietary fiber: 1.7 g
Protein: 12 g
Cholesterol: 59.8 mg
Sodium: 640.9 mg
10 Minute Low-Fat Potato Salad


Ingredients:
potatoes, plain fat-free yogurt, Dijon mustard, spicy mustard, pickle, green olives

Directions:
Wash, dry, and stab potatoes. Place on a microwave safe plate and nuke for 6 min 40 sec. (If you double the recipe, increase the time to 11 min 20 sec.].
Meanwhile, stir the yogurt and mayo together in your serving bowl, add the mustards and set aside.
Dice the pickle, add it and the olives to the dressing mix.
When the potatoes are done, slit each into quarters, and rinse in a strainer under cold water until cool enough to handle.  Chop them into bite sized pieces, and rinse again until they are cooled completely.
Toss the potatoes in the dressing and -tada- you have fresh potato salad in under 10 minutes.
Garlic Chicken Tomato Fry


Ingredients:
chicken breast, olive oil, tomatoes, mushrooms, garlic cloves, onion powder, sea salt, asparagus spears, green pepper

Directions:
In a frying pan on medium high heat, fry chicken with oil and garlic for 10 minutes.
Once done, diced chicken and place back into frying pan. Adding remaining ingredients, fry for 7 minutes on medium heat.
"Million Dollar" Chinese Cabbage Salad


Ingredients:
white sugar, wine vinegar, soy sauce, sesame seeds, napa cabbage, green onion

Directions:
In a bowl, whisk together vegetable oil, sugar, wine vinegar, and soy sauce until the sugar has dissolved.  Refrigerate the dressing while preparing the salad.
Preheat oven to 350°F (175°C].
Spread the broken Ramen noodles, almonds, and sesame seeds onto a baking sheet.
Bake the Ramen noodle mixture until lightly browned, about 15 minutes, stirring often.  Watch carefully to prevent burning.  Allow mixture to cool.
Just before serving, mix together the Napa cabbage and green onions with toasted Ramen mixture in a salad bowl until thoroughly combined; toss with the dressing.
Rona’s Pineapple & Cheese Dip


Ingredients:
cream cheese, gruyere cheese, pineapple, nutmeg, allspice berry

Directions:
"Finely grate your swiss cheese and mix with the cream cheese and pineapple. Add the fresh nutmeg and crushed allspice, mix well and enjoy."
Strawberry-Banana Icebox Pie


Ingredients:
strawberry-banana gelatin, Cool Whip, banana, boiling water, graham cracker crust, Cool Whip, strawberries, bananas

Directions:
1.In a medium  bowl, combine Jello powder with 2/3 cup boiling water. Stir until powder is completely dissolved. Place 1/2 cup ice into.
a   measuring cup and top to 1 cup with cold water. Add to the Jello mixture and stir until ice is almost melted. Discard ice.
2  With a spoon,mix Jello mixture, Banana extract, mashed banana  and 2/3  tub of Cool Whip .Use a whip after mixed,to make a.
smooth mixture.  Pour the mixture into the pie crust and refrigerate 4 hours or overnight. Top with 1/2 remaining tub cool whip and.
halved strawberries .  If using Banana slices for garnish,dip each slice in lemon juice,first,to avoid discoloration.
Non-Fat Paneer


Ingredients:
nonfat milk, lemon juice

Directions:
Place a large strainer lined with a cheese cloth in a large bowl.  If you don’t have cheese cloth a brand new HandiWipe also works well but it tears a bit more easily.
Use a low to medium heat to slowly bring the milk to boil in a large saucepan.
Add the lemon juice and begin stirring the milk.  The milk will begin to curdle and the cheesy lumps will begin to sink to the bottom of the pan.
Remove the pan from the heat and allow it to stand for about five minutes.  Pour the curdled milk into the strainer.  Use the cheese cloth to begin to shaping the paneer cheese into a ball.
Fold the cheese cloth over the ball of cheese and place on a flat surface.  Place a heavily weighted pan or a cast iron skillet on the cheese for 20 minutes to drain out any of the remaining liquid (whey]. If you like, you can press on it a bit to make sure you are running the excess liquid out of the cheese.
The paneer is now ready to be used in your favorite dishes.
Marie's Tender Sirloin Tip Roast


Ingredients:
sirloin tip roast, olive oil, salt, fresh coarse ground black pepper, fresh parsley, garlic clove

Directions:
Remove roast from refrigerator one hour before serving to bring meat to room temperature for more even cooking.
Mix together rest of ingredients and rub over roast.
Let set for one half hour.
Preheat oven to 325°, place roast in pan and place on upper oven rack.
Cook for 25 minutes per lb for medium or approximately 50 to 60 minutes.
Use a meat thermometer to check doneness - should read 140° for medium.
Remove from oven, cover with foil to keep warm and let rest for 15 minutes before carving.
The Best Double Chocolate Chip Cookie
Category: desserts
By ORBAMINK

An altered version of a recipe from an old cookbook  that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!

Ingredients:
1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder
3 cups semisweet chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of dough into balls and place them one inch apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 40 cookies

Calories: 161.8
Fat: 8.7 g
Saturated fat: 3.2 g
Carbohydrates: 21.7 g
Sugars: 15.5 g
Dietary fiber: 1.1 g
Protein: 1.7 g
Cholesterol: 9.3 mg
Sodium: 148.4 mg
Creamy Speculoos Fudge


Ingredients:
granulated sugar, evaporated milk, salt, butter

Directions:
Line bottom and sides of 8-inch (2 L] square baking dish with foil; set aside.
Stir together sugar, evaporated milk and salt in large glass bowl until thick and grainy. Heat in microwave on high for 2 minutes then whisk for 10 seconds. Return to microwave; heat for another 1 minute.
Whisk in cookie butter; heat for 30 seconds. Using wooden spoon, stir vigorously for a few seconds then heat for another 30 seconds. Remove from microwave and stir very well; immediately pour into prepared pan, smoothing top with wooden spoon. Let cool on counter for a few minutes then refrigerate to cool completely.
Lift fudge from pan; remove foil and cut into 64 squares.
Chocolate Chocolate Chip Cookies for Jesse


Ingredients:
brown sugar, granulated sugar, margarine, vanilla extract, eggs, all-purpose flour, cocoa powder, baking powder, baking soda, salt, chocolate chips, pecans

Directions:
Preheat oven to 350 degrees F., Cream together brown and white sugar, margarine and vanilla extract., Beat in eggs, one at a time., Sift in flour, cocoa powder, baking powder and soda, and salt until combined., Stir in chocolate chips and pecans., Drop dough in heaped tablespoonfuls onto sprayed SHINY baking sheet., Bake 10 to 12 minutes, depending on your oven., Cool on wire rack., Freeze really well.
Savory Chuck Roast


Ingredients:
tomato sauce, beef broth, onion, cider vinegar, ketchup, Worcestershire sauce, prepared mustard, paprika, minced  fresh garlic cloves

Directions:
Combine first 3 ingredients in a shallow dish; (fresh minced garlic may be added to the marinade at this point], add roast cover; marinate in the refrigerator overnight.
Remove from the fridge.
Remove roast from marinade (reserve the marinade].
Place roast in a Dutch oven.
Brown the roast in oil on all sides.
Combine the reserved marinade and all other remaining ingredients; pour over roast.
Cover and bake at 350°F for 2-1/2-3 hours, or until roast is tender.
Skim off the fat.
Serve sauce with roast.
Peaches and Cream Cupcakes
Category: desserts
By Sue Fox Alvord

Light, peachy, and delicious. Refrigeration is a must.

Ingredients:
3 ½ cups pureed peaches
2 tablespoons white sugar
2 tablespoons cornstarch
2 tablespoons water
2 ⅔ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups white sugar
8 tablespoons unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon peach extract
1 ½ cups buttermilk
½ cup pureed peaches
2 cups heavy whipping cream
2 tablespoons instant vanilla pudding mix
1 teaspoon vanilla extract

Directions:
Combine pureed peaches and sugar for filling in a medium saucepan over medium heat. Bring to a slight boil. Mix cornstarch and water together in a separate bowl until there are no lumps. Stir mixture into the pan. Reduce heat to medium-low and cook until thick and bubbly, about 1 minute. Let filling cool completely. While filling cools, preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners. Whisk flour, baking powder, baking soda, and salt together in a medium bowl for cupcakes. Beat sugar and butter together in a large bowl using an electric mixer until creamy. Beat in eggs, vanilla extract, and peach extract until smooth. Add 1/2 of the flour mixture and stir until combined. Add buttermilk and 1/2 cup pureed peaches; stir until almost combined. Add remaining flour mixture and stir until all ingredients are mixed in. Spoon batter into the prepared muffin cups, filling each 2/3 full. Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack and let cool, about 20 minutes. Remove a bit of the center of each cupcake using a cupcake corer; fill with cooled peach filling. Beat whipping cream, pudding mix, and vanilla extract for frosting together using a wire whisk attachment until firm peaks form. Frost cooled cupcakes.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 35 mins
Yields: 24 cupcakes

Calories: 247.4
Fat: 11.9 g
Saturated fat: 7.2 g
Carbohydrates: 32.7 g
Sugars: 20.8 g
Dietary fiber: 0.4 g
Protein: 2.9 g
Cholesterol: 53.5 mg
Sodium: 169.3 mg
Tamale Dip - Microwave


Ingredients:
onion, cheddar cheese, salsa

Directions:
Remove wrappers from tamales.
Chop coarsely in food processor with steel blade.
In a 1-cup measure cover onion with plastic wrap and microwave on High (l00%] 2 minutes.
Place chopped tamales in a 2-quart dish.
Add onion, chile con carne and cheese.
Microwave on High (100%] 6 minutes until cheese melts.
Stir at 3 minutes.
Top with Chile Today Hot Tamale Salsa.
Serve with tostadas.
Mini Cheeseburger Sliders


Ingredients:
ground beef, peanut butter, milk, salt, onion, water, cheese

Directions:
Preheat oven to 400 degrees.
Place dried onions and water in a bowl. Mix well and microwave for about 30-45 seconds.  Let sit for 15 minutes, set aside (drain if onions are too wet].
Line a baking sheet with foil or parchment paper for easy cleanup later on.
In a large bowl mix the ground beef, onion soup mix, peanut butter, and milk.
Spread the ground beef mixture on the baking sheet and try to get it as thin as you can.
Prick the beef with a fork.
Bake in oven for 10-15 minutes.
Remove from oven and drain liquid.
Place cheese slices on top of the ground beef.
Sprinkle the re-hydrated onions evenly over the cheese.
Place the tops of the buns on top of the burgers (set aside the bottoms of the buns for later].
Bake another 5 minutes until the cheese is melted.
Remove from oven and cut into 12 squares.
Using a spatula pick up each slider and place it on the bottom bun.
Serve with the condiments of your choice.
Cider-Braised Chicken


Ingredients:
whole chicken, all-purpose flour, hard alcoholic cider, tomato sauce, leek, heavy cream, bay leaf, salt, ground black pepper, parsley, chives

Directions:
Dust the chicken with the flour.
Heat the oil in a large skillet and sear the chicken pieces for a few minutes on each side until they are golden brown.
Transfer the chicken to a medium-sized pot and deglaze the skillet with half of the cider (1 cup]. Let it simmer for a minute then add it to the chicken with the rest of the cider, leek, tomato sauce and bay leaf.
Simmer on low heat, partially covered, for 2 hours, stirring occasionally. (I did not cook this long - more like 40 minutes, perhaps my heat was not as low].
Add the cream, cook to heat through,  and throw on some chopped parsley or chives.
10 Minute Sponge Pudding


Ingredients:
self raising flour, unsalted butter, sugar, milk, eggs, vanilla essence, lemon zest, golden syrup

Directions:
Cream the butter and sugar together.
Add the eggs and vanilla essence.
Add the flour, milk and lemon zest.
Put the golden syrup in the bottom of a two pint bowl.
Spoon the mixture on top.
Cover and place in the microwave.
Cook on high for 3.5 minutes. Sometimes, the pudding needs another 1.5 minutes on top of this.
Variations: Any flavourings can be omitted or added. For example, add raisins (leaving our the syrup] and you have spotted dick!
Champagne Chicken Salad


Ingredients:
mayonnaise, sugar, white vinegar, red apple, pear, lettuce, feta

Directions:
Combine the mayonnaise, sugar, Champagne, and vinegar.  Whisk together until blended.
Combine the salad dressing (above] , chicken, apples, pears in a bowl, and mix well.  Serve over lettuce.  Sprinkle with feta cheese.