xiaoxl/recipe_data huggingface dataset:
Black Pepper Basil Chicken With Cauliflower Couscous (Lower Carb


Ingredients:
sweet basil, basil, leeks, yellow onions, cabbage, red radishes, scallion, fresh garlic, hot water, chicken bouillon powder, coconut oil, arrowroot, cold water, cauliflower florets

Directions:
Place ground chicken in a container that can be closed with a lid, add the 1 Tbsp of Black Pepper Sauce and the minced basil, and mix well.  Set aside.  (I like to let this sit for at least 30 minutes before cooking.].
Chop the leek, yellow onion, and cabbage into 1/2-inch pieces.  Slice the red radish fairly thinly, but it doesn't have to be paper thin.  Chop and mince the scallions (green onions] and garlic.
Make the cauliflower "couscous": put the cauliflower florets into a food processor and whir until they're all broken up and look like couscous! It won't take long, perhaps a minute.  Set aside.
Add 1 Tbsp of the coconut oil to a large, hot, heavy pan on the stove (I use a large Le Creuset].  As soon as it has melted, add in the vegetables (except for the cauliflower!] and combine well.  Saute the vegetables, stirring *occasionally* (you want them to brown a bit and not simply steam in their juices], until they've softened some and most of them have a bit of browning on them, about 7-8 minutes.
Combine the hot water and granulated (or powder] chicken bouillon and stir to dissolve.  Pour into the vegetable mixture, add the Bragg's aminos (or tamari/soy], lower temperature to low, cover, and allow to simmer until softish or your desired texture.  I prefer my veggies fully cooked, and simmering them together with the bouillon adds a lot of flavor.
Meanwhile, in a separate hot, heavy pan (again, I use a Le Creuset], add the remaining 1 Tbsp coconut oil. When it is melted and hot - it won't take long - add the chicken mixture to flatten and spread it along the bottom to brown.  When it has browned on one side, use a flat spatula to flip it over and brown on the other side. Don't stir it too much at first, as you want it to brown.
Meanwhile, uncover the other pan containing vegetables.  In a small dish, mix together the arrowroot powder with the cold water and stir together until well combined.  Pour the arrowroot mixture into the vegetables and stir well - the vegetable liquid will begin to thicken. Continue stirring until everything is well-combined.
When the chicken has fully browned, begin breaking up the meat into a "gravel" of the size you prefer.
Add the browned chicken mixture to the vegetables, and stir to combine.  Taste, and add an additional teaspoon of Black Pepper Sauce (or more, to taste] and/or Braggs/tamari/soy sauce to taste.
Serve the Black Pepper Basil Chicken and veggies over 4 ounces of cauliflower "couscous" per serving, and enjoy!
Note: I like the couscous just as they are, raw, but if you like you can microwave them briefly to soften them up.  But raw they have almost the exact texture of cooked pasta-couscous, and they're delicious just as they are. Experiment, and decide for yourself.
Tea Crush


Ingredients:
tea, black tea, lemon juice, sugar

Directions:
"Mix the tea, juices, crushed ice, and sugar in a blender for 15 to 20 seconds, or until smooth. Pour over ice in a tall glass and garnish with a slice of lemon and a slice of orange."
Yummy Gluten Free Pumpkin Muffins


Ingredients:
pumpkin puree, olive oil, eggs, honey, sugar, baking powder, xanthan gum, baking soda, salt, pumpkin pie spice

Directions:
Preheat oven to 350° and grease muffin tins.
Whisk together the pumpkin, oil, eggs and sugar.
In a separate bowl, mix together the rest of the ingredients.
Stir the wet ingredients into the dry ones, just until combined.
Fill muffin cups 3/4 full and bake for 35-40 minutes for regular sized muffins, 25-30 for mini muffins.
Let cool for about 5 minutes in pan, then turn out onto cookie racks and cool completely before cutting and/or eating.
Frostbite


Ingredients:
blue curacao, white Creme de Cacao, white creme de menthe

Directions:
Add all ingredients to a cocktail shaker filled with ice.
Shake vigorously; strain into a chilled cocktail glass.
Strawberry and Rhubarb Crumble


Ingredients:
all-purpose flour, sugar, salt, unsalted butter, old fashioned oats, hazelnuts, vanilla bean, strawberry, rhubarb, vanilla ice cream

Directions:
Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.] Cover and chill.
Preheat oven to 375°F
Butter 11x7x2-inch glass baking dish.
Place 1/2 cup sugar in large bowl.
Scrape in seeds from vanilla bean; whisk to blend well.
Add strawberries and rhubarb to sugar in bowl; toss to coat well.
Scrape fruit filling into prepared baking dish.
Sprinkle oat topping evenly over filling.
Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
Gummy Worm Marshmallow Treats


Ingredients:
marshmallows, miniature marshmallows, margarine, butter, vanilla

Directions:
Heat marshmallows and margarine in a 3-qt. saucepan over low heat, stirring constantly to melt the mixture until smooth.
*I do the above in the microwave, checking and stirring in one minute intervals.*.
Remove from heat and stir in vanilla.
Stir in half of the cereal and half of the gummy worms at a time until mixture is evenly distributed.
Press the mixture into a buttered 9 x 9" square pan.
Cool mixture in pan, then cut into bars.
Vanilla and Chocolate Conchas
Category: bread
By Amanda Zepeda

Conchas are better known as pan dulce or Mexican sweet bread. I scanned the Internet for the best conchas recipe and couldn't find one. So I took it upon myself to take pieces of 3 different recipes and put them together, with a couple alterations of course! Many recipes you see all have butter in the dough, but this recipe is traditional and uses lard. It will leave you with light pillows of sweetness that you will dream about while you sleep.

Ingredients:
3 teaspoons active dry yeast
½ cup warm water (110 to 115 degrees F/43 to 46 degrees C)
4 cups all-purpose flour
¾ cup white sugar
½ cup lukewarm evaporated milk
⅓ cup lard
1  egg
1 ¼ teaspoons ground cinnamon
1 teaspoon salt
⅔ cup white sugar
½ cup salted butter
1 cup all-purpose flour
1 tablespoon unsweetened Dutch-processed cocoa powder
1 teaspoon vanilla extract

Directions:
Dissolve yeast in water in a large bowl. Stir in 2 cups flour, sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining flour to make dough easy to handle. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, then turn so greased side faces up. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Meanwhile, make topping dough. Beat sugar and butter together until light and fluffy. Stir in flour until mixture is the consistency of coarse crumbs. Divide into 2 equal parts. Stir cocoa powder into 1 part and vanilla extract into the other. Divide chocolate topping into 4 small balls; roll each piece into a flat circle. Repeat for the vanilla topping. Punch down concha dough and divide into 8 equal pieces. Shape each piece into a ball; placed on a greased baking sheet. Place a vanilla or chocolate circle on each ball of dough, smoothing it over the top. Make 5 or 6 shallow cuts across the circle to form a shell pattern. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C). Bake conchas until lightly browned around the edges, 15 to 20 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 8 conchas

Calories: 638.7
Fat: 22.8 g
Saturated fat: 11.7 g
Carbohydrates: 98 g
Sugars: 37.3 g
Dietary fiber: 2.8 g
Protein: 10.8 g
Cholesterol: 66.4 mg
Sodium: 400.8 mg
Dried Fruit Cheese Ball
Category: appetizers-and-snacks
By DEBBYE

A different twist for a wonderful cheese ball.  I got this recipe from a co-worker's wife. Thanks Maggie!

Ingredients:
1 (8 ounce) package cream cheese, softened
2 tablespoons honey
½ (8 ounce) package mild Cheddar cheese, shredded
1 (6 ounce) package dried mixed fruit, chopped
1 cup chopped pecans

Directions:
In a medium bowl combine cream cheese and honey; beat until smooth.  Stir in cheese and chopped fruit; mix well. Form into a ball and roll in chopped nuts.  Chill for at least 3 hours.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 6 servings

Calories: 424.3
Fat: 32.4 g
Saturated fat: 13.3 g
Carbohydrates: 28.5 g
Sugars: 6.6 g
Dietary fiber: 1.8 g
Protein: 9.9 g
Cholesterol: 60.7 mg
Sodium: 232 mg
Chocolate French Toast (Pain Perdu) by Melissa D'arabian


Ingredients:
heavy cream, milk, sugar, butter, vanilla extract, kosher salt, chocolate, eggs

Directions:
Special equipment: 9 by 5-inch baking dish.
In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined. Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 375 degrees F.
Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream.
Rice Pilaf


Ingredients:
unsalted butter, shallot, kosher salt, fresh ground black pepper, long grain rice, chicken broth, bay leaf, fresh rosemary

Directions:
Saute butter, shallot, salt & pepper in a skillet over medium-low heat for about 5 minutes or until tender.
Add rice & stir until well coated.
Increase heat to medium-high and let rice cook until toasted, about 5 minutes.
Stir in the broth, bay leaf & rosemary.
Bring to a simmer over low heat.  Cover & cook until all the broth has been absorbed by the rice, about 15-18 minutes.
Remove from heat & let set for 5 minutes.
Discard the rosemary & bay leaf.
Fluff rice with a fork & serve.
yummy coffee


Ingredients:
coffee, sugar

Directions:
pour coffee in a cup., put in sugar and add creamer., then you stir that up,and finally,you add your whipped cream to the top., but don't stir it up.
Yogi Tea


Ingredients:
water, cloves, green cardamom pods, whole black peppercorns, fresh ginger, cinnamon sticks, tea bag, milk, honey

Directions:
Bring water to a fast boil in a stainless steel pot.
Add whole cloves and let them dance for about 1 minute.
Add peppercorns, cinnamon, cardamom and gingerroot.
Turn heat down so it is just simmering, cover, and let lightly boil for 45-60 minutes.
Finally, add black tea bag and boil another 5 minute.
If adding milk & honey, do so after adding the tea bag and letting it steep– (** OR BETTER yet add milk and honey to individual cups or a small batch. That way you can store the raw tea in the fridge and prepare with milk and honey as you go].
After adding milk and or honey, bring to a boil one last time.
Remove from heat, and let sit for another hour (or overnight]. This way it gets nice and strong so you can best enjoy this potent spice blend!
Strain and refrigerate.
Enjoy!
Lighter Beef Chili


Ingredients:
onion, garlic cloves, coarse salt, ground pepper, tomato paste, chili powder, diced tomatoes with juice, pinto beans

Directions:
In a large, heavy-bottomed saucepan, heat oil over medium-high. Add onion and garlic, and season with salt and pepper. Cook until softened, 3 to 5 minutes.
Add tomato paste, chili powder, and cocoa powder. Cook, stirring, until mixture is fragrant, about 1 minute. Add beef, and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
Add tomatoes (with their juice] and beans. Bring to a boil over high; reduce to a simmer, and cook until chili is slightly thickened, 10 to 15 minutes. Serve with toppings, if desired.
Quark and Potato Pierogies


Ingredients:
all-purpose flour, salt, water, sour cream, egg, potatoes, Quark, butter, salt, white pepper

Directions:
In a medium bowl, mix flour, 1/2 tsp salt, water, sour cream and egg. You may need to add a little extra water if the dough seems too dry, or some extra flour if the dough is too sticky to handle.
Transfer the dough to a floured surface (I find silicon baking mats work amazingly well for this], and knead it for a few minutes until the dough is smooth and elastic. Roll the dough into a ball and wrap in plastic wrap and refrigerate it while you prepare the filling.
Boil the potatoes in lightly salted water until they are soft. Drain off the water.
Add the Quark and butter to the hot potatoes and mash until mixture is smooth. Add salt and white pepper to taste. Set mixture aside to cool while you roll out your dough.
Divide dough in half, and roll out the first half of the dough to about 1/8 inch thick and cut into 3 inch circles with a round cookie cutter.
Scoop a heaping tablespoon of the potato mixture into the centre of each circle of dough. Fold the dough into a half moon shape around the filling, and firmly pinch edges closed, making sure the the filling does not prevent you getting a good seal.
Set finished pierogies aside on a piece of parchment paper and repeat for the rest of the dough. Gather the extra scraps of dough from between your circles and reroll them for more wrappers.
At this point you can either freeze the pierogies for later or boil them to eat now. To freeze the dumlings, put them on a parchment paper lined baking sheet and freeze until solid, then transfer to a plastic bag.
To cook the pierogies, bring a large pot of lightly salted water to a boil, and then add the perogies in batches - I wouldn't recomend any more the amount that could lie in a single layer at the bottom of the pot. Boil for 6-8 minutes, until dumplings are floating and dough is completely cooked. If you're not sure, cut a pierogies open and see if it looks cooked. To cook from frozen, put the frozen pierogies straight into the pot of boiling water, but add 2-4 minutes to the cooking time.
Serve pierogies warm, with sour cream or fried onions if desired.
Vinegar and Tomato Barbeque Sauce


Ingredients:
onion, dry mustard, celery seed, cayenne pepper, paprika, ground allspice, ketchup, Worcestershire sauce, distilled white vinegar, apple cider vinegar, salt

Directions:
In a 12-inch sauté pan, cook the onion till lightly gold, or slightly dark.
Add all remaining ingredients, and simmer gently for 30 minutes, uncovered, can cover, if desired.
Cool, and place into a container, put into the refrigerator to store.
Skillet Spanish Rice


Ingredients:
Spanish rice mix, butter, water, canned tomatoes

Directions:
Combine rice mix with butter in large skillet.
Saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in water, seasoning packet and canned tomatoes, undrained and chopped. Bring to a boil.
Cover; reduce heat to low. Simmer 15-20 minutes or until rice is tender.
Plum Crisp
Category: desserts
By Donna

A tangy plum dessert I've made for years to make use of all that midsummer fruit from my tree. Try it with vanilla ice cream. It's a favorite with or without!

Ingredients:
12  plums, pitted and chopped
1 cup white sugar, divided
1 cup sifted all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon salt
1  beaten egg
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Spread the plums out into the prepared baking dish and sprinkle with 1/4 cup sugar. In a bowl, mix together 3/4 cup white sugar, flour, baking powder, and salt. Combine with beaten egg and spoon the mixture over the plums. Drizzle batter with melted butter. Bake in the preheated oven until the topping is brown, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 8x8-inch dish

Calories: 413.7
Fat: 16.7 g
Saturated fat: 10 g
Carbohydrates: 64.7 g
Sugars: 46.5 g
Dietary fiber: 2.4 g
Protein: 4.3 g
Cholesterol: 71.7 mg
Sodium: 630.5 mg
Roast Lemon/Lime/Dill Chicken


Ingredients:
roasting chickens, onions, lemon, celery ribs, lime juice, beer, white wine, kosher dill pickles

Directions:
Pre heat oven to 350f.
Prepare vegetables and place in bottom of oiled 4 quart cast iron dutchoven.
Reserve 1 dill pickle spears ( one whole pickle ].
Wash and dry chicken.
Cut lemon in half and squeeze juice over chicken.
Place lemon halves in chicken cavity.
Place 1 dill pickle spears into cavity (one whole pickle ].
Pour lime juice over chicken and spread barbeque rub over outside of chicken.
Salt and pepper to taste.
Add beer or wine to pot.
Roast for 2.5 hours uncovered or until done. Baste often with pan juices.
Let sit for 30 minutes before slicing.
Maple Ham Peachies


Ingredients:
cooked ham, egg, maple syrup, ground cloves, celery tops, parsley

Directions:
Preheat oven to 350 degrees.
Combine egg, crumbs. syrup, cloves, and ham. Shape into 12 balls.
Place peach halves, hollow sides up, in greased shallow baking dish. Nest a ham ball in each peach half.
Bake for 25 minutes.
Garnish with celery or parsley.
Steamed Rice Wrapped in Lotus Leaf With Sweet Chinese Pork Sausa


Ingredients:
sweet rice, sugar, whole mushrooms, lotus leaves

Directions:
After making your sweet rice, (follow the directions on the package] mix the sugar and rice wine vinigar in , keep adding and tasting until it suits your pallet. Now I chop the shrimp into smaller peices and cut up the chinese sweet pork sausage into bite sized pieces. If you cant find this sausage you can fry 1/2 lb of ground pork in teryaki sauce until cooked. (it tastes the same as the sausage.] I mix this and one can of whole mushrooms into the rice.
As you are doing this, soak 1 lotus leaf and two leaf strings in a sink full of water. I use warm water and fill up a tea kettle and place it ontop of the leaf to sink it. Try not to break the leaf or the strings. (the strings should be included in the package of lotus leaves].
Now place your leaf over your large bamboo steamer making sure the strings are underneath the leaf in a criss cross. Start filling your leaf by packing the rice mixture into it and thus packing it into the shape of the bamboo steamer. Pack the rice in until it reaches the top of the steamer, and then fold the rest of the leaf over the top of the rice to make a package and then tie the strings together to keep the package together. Put the lid on the bamboo steamer.
Now in a large deep pot, I place a ceramic plate upside down and then put my Bamboo steamer ontop of the plate in the pot. I then fill the pot with hot water up to the bottom of the bamboo steamer and  turn the burner onto a higher setting to ensure the water boils quickly. Now put the lid on and let it steam for about 30minutes to an hour.the longer it boils the better the lotus leaf flavor sinks into the rice.  You'll have to refill the water so check it every 20 minutes to make sure the pot isnt dry.
Now get a plate, unwrap the leaf and enjoy with chopsticks and lemon soya sauce -- and sit back and wonder to yourself how something this simple could taste so amazing! oooh its good.
Greek Almond Shortbread Circles


Ingredients:
butter, powdered sugar, brandy, vanilla, cake flour, powdered sugar, water, powdered sugar

Directions:
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add the 1 cup powdered sugar.
Beat until mixture is fluffy and light in color, scraping side of bowl occasionally.
Beat in egg yolks, brandy, and vanilla until combined.
Using a wooden spoon, stir in flour and almonds until well mixed.
Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 325 degrees F.
Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet.
Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness.
Bake in the preheated oven for 12 to 14 minutes or until set.
Transfer cookies to a wire rack.
While warm, lightly brush the cookies with rose water (if desired] and sprinkle with additional powdered sugar.
Cool completely on wire rack.
Makes about 84 cookies.
TO STORE:
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
OVEN BAKED BACON • BEST WAY to COOK BACON


Ingredients:
bacon, parchment paper

Directions:
Preheat oven to 400ºF.
Place slices of bacon in a single layer on a baking sheet lined with foil keeping a small gap in between each.
Place a parchment paper long enough to cover all the cover, pressing down so the paper sticks to the bacon.
Transfer to the preheated oven and bake for 15 to 25 minutes or depending on the thickness of the slices and how you like to be cooked.
Remove from the heat, discard the parchment paper and transfer the cooked slices on a plate lined with paper towels so it can absorb any excess fat. Take more paper towels and pat it down to remove more fat before serving.
Sugar & Spice Roasted Pumpkin Seeds


Ingredients:
sugar, sea salt, pumpkin pie spice, butter

Directions:
Preheat oven to 250 degrees F.
On foil lined cookie sheet (I fold up all four sides of foil to form a lip so they don't slide off], spread out seeds in a single layer.
Toast in oven for 45-50 minutes, stirring several times until seeds are dry & starting to brown.
When seeds are toasted, melt butter in a large skillet over med-high heat.
Add seeds & 2 Tablespoons of the sugar.  Stir until sugar is melted.  About 1 minute.
In medium sized mixing bowl, stir together the remaining 3 Tablespoons of sugar with the salt & pumpkin pie spice.
Add pumpkin seeds from skillet to mixing bowl & stir until coated.
Cranberry Sauce (Bread Machine)


Ingredients:
cranberries, granulated sugar, cranberry juice, vanilla extract, orange zest

Directions:
Place all ingredients in a medium bowl. Stir to combine. Transfer to the bread pan fitted with the kneading paddle. Select Jam cycle. Press start.
Scrape the sides of the pan at 5 and 10 minutes into the cycle.
Transfer cranberry sauce to clean jars. Let cool, then cover and refrigerate. Keeps refrigerated 4 to 6 weeks.
Chana and Aloo (Chickpea and Potato Curry)


Ingredients:
chickpeas, coconut cream, potatoes, onion, garlic cloves, bay leaf, cumin seed, mustard seeds, curry powder, sugar, olive oil, salt, chili pepper

Directions:
Heat a medium sized pot on medium high with some oil.
When oil is hot add in onion, bay leaf, chili, cumin & mustard seeds.
Sauté until the onion starts to go translucent add in garlic.
Sauté until mixture starts to brown add in sugar and curry powder.  Add in more oil as needed.
Fry until mixture becomes dark brown not burnt it doesn't take to long and add in coconut milk, stir well. (This is a great basic curry].
Add in your potatoes and chickpeas, at this point you may need to add in some water, you want the liquid to be about one inch below the vegetable level.  Stir well.
Bring mixture to a boil, stir and turn heat down to medium low, cover and cook, stirring the curry every few minutes, until potatoes are done.  It is ok if the potatoes fall apart in fact it is yummier that way.  Takes 15-20 minutes.
Add salt to taste.
Great on it's own, with some naan bread or on some rice.