xiaoxl/recipe_data huggingface dataset:
Chili Powder


Ingredients:
ground ancho chili pepper, cayenne, black peppercorns, cumin seeds, dried Mexican oregano

Directions:
put all ingredients in a skillet over medium heat., toast, occasionally shaking pan until mixture is fragrant or 3 to 5 minutes., grind in a spice or coffee grinder until powdery., store in a tightly covered container.
Ballymaloe Brown Bread (Zwt-8)


Ingredients:
molasses, active dry yeast, whole wheat flour, sea salt, canola oil

Directions:
Dissolve the molasses or treacle in 2/3 cup warm water in a sml bowl. (Around 100F is ideal] Grant calls it “blood heat” & notes the easiest way to obtain this temp (w/o a thermometer] is: Bring 1 cup of water to a boil, add 3 cups of cold water. Stir in the yeast & set aside for 8-10 minutes (or until the yeast begins to froth].
Put the flour into a lrg bowl & mix in the salt.
Lightly grease a lrg non-stick loaf pan w/oil.
Make a well in the flour, pour in the yeast mixture & let it sit for a minute. Pour in about 1 1/4 cups warm water (see above], then form your hand into a rigid claw & stir the liquid into the flour slowly but steadily in a spiral motion (starting in the middle & working outwards to the rim of the bowl]. The dough should be soft & too wet to knead (add water as necessary].
Let the dough rest in bowl in a warm place for about 15 minutes.
Transfer the dough to the greased loaf pan, cover loosely w/a damp towel & set in a warm place to rise for about 20 minutes. (“The bread should be what we call ‘proud,’” says Tim Allen, “just beginning to peer over the top of the pan.”]
Meanwhile, preheat the oven to 450°F.
Bake the bread for 20 minutes, then lower the oven temp to 400F & bake for 35-45 minutes more. If you like a crisp crust, remove the bread from the pan about 10 minutes before it is done, then return it to the oven (placing it upside down directly on the oven rack to finish cooking].
Stevia Sweet Pickles for Canning


Ingredients:
pickling cucumbers, water, apple cider vinegar, kosher salt, kosher salt, onion, fresh garlic, stevia

Directions:
Scrub cucumbers, quarter them lengthwise, and place them in a large glass bowl with salt and cover with ice water.  Mix to dissolve salt.  Ensure all cucumbers are submerged (use a dinner plate to hold them down] and put them in the refrigerator for several hours or overnight.
Bring canner water to a boil.  Throughly wash 6 pint canning jars and lids, and place them in the water.  Ensure the water level covers the caps on the jars.  Leave them in simmering water until ready to fill.
Drain cucumbers and rinse 2 or 3 times in cold water.  Set aside.
Bring vinegar, water, and 1 tsp Kosher salt to a boil.  Add onion and cheesecloth filled with pickling spice.  Reduce heat to a simmer.  Add stevia and stir until dissolved.
Bring the canner rack up and raise the heat to boil.  Take one jar out of the rack, draining the water.  Add optional garlic to the jar and fill with cucumbers.  (It is easier to turn the jar on its side to do this.]  Fill jar with simmering pickling liquid, leaving 1/2 inch head space.
Slide a nonmentallic spatula or a chopstick between the cucumbers in the jar to release air pockets.  Repeat a few times.
Remove a 2 piece lid from the hot water.  Wipe jar rim and lid with a clean dry cloth.  Screw the lid band down, just until resistence is met.  Set the jar into the rack and repeat from step 5 until all jars are filled.
Lower the rack into the canner pot and put the lid on.  Start a timer for 15 minutes and process the jars at a gentle but steady boil.
After 15 minutes, raise canner rack and carefully remove the jars, setting them on a dry towel to cool.  Do not jar, shake or tip jars.  Leave them be for 24 hours.
Vegetarian Lasagna Skillet


Ingredients:
dry pasta, zucchini, great northern beans, alfredo sauce, part-skim mozzarella cheese

Directions:
Cook pasta according to package directions, omitting salt.
Meanwhile, heat oil in large skillet over medium-high heat. Add zucchini; cook 5 minutes or until tender, stirring occasionally. Add beans, Alfredo sauce and garlic salt to skillet; heat until hot and bubbly.
Add cooked pasta to skillet; stir to combine. Add drained tomatoes; toss to combine. Top with cheese. Reduce heat; cover and cook 2 to 3 minutes or until cheese melts.
Hot Kangaroo Mince (Aka Hot Skippy Mince)


Ingredients:
carrot, onion, extra virgin olive oil, green curry paste, tomatoes, milk, water, pepper, thyme, basil, marjoram, cornflour, feta cheese

Directions:
In a wok or skillet over medium heat cook kangaroo, carrot and onion in the oil until meat is browned.
Add curry paste, tomato, milk, water and spices and mix well stirring occasionally.
Cook around 10 minutes.
Stir in cornflour and cook around 5 minutes or until mixture has thickened.
Place diced fetta over the top and serve.
HOMEMADE ORANGE CURD


Ingredients:
egg, powdered sugar, sea salt, orange zest, lemon zest, unsalted butter

Directions:
In a mixing bowl, whisk together egg yolks, egg, sugar and salt; set aside. In a small saucepan over medium heat, add orange juice with lemon and orange zest. Bring to a gentle simmer. Temper the eggs by slowly pouring in a couple ladle of juice mixture. Add the egg mixture to the saucepan and, whisking constantly, cook for 8 minutes or until the sauce thickens.
Remove from heat and add one at a time sliced butter; stir well between each addition. Pour the mixture through a fine sieve sit over a large measurement cup. Transfer the curd into an air-tight container and let it cool completely. Transfer to the fridge and can be used within 5 days or freeze for 3 months.
'guacamole' Dip


Ingredients:
avocados, sour cream, salsa

Directions:
Cut avacado in half, remove seed, and scoop insides into a bowl.
Mash the avacado like you would mash potatoes.
Add salsa to taste.  I usually add about 1/2 the jar, or more depending on how many avacados I use.
Mix avacado and salsa very well.
Add sour cream to the mixture, to taste.  I usually add at least 4-8 oz of sour cream, but if I make a big batch I'll sometimes add more.
*Note*  The amounts are not exact, I really just taste it as I go, but this is such a delicious version of guacamole you must try it!
NOTE: The important thing is that you do not add so much salsa and sour cream that the dip stops being green.  Mine is usually a light color of green, but it is definately green.
Roasted Potatoes With Garlic


Ingredients:
potatoes, olive oil, garlic, kosher salt

Directions:
Preheat the oven to 425 degrees F.
Wash and dry the potatoes, but don't bother to peel them.
cut them into about 3/4-inch dice.
Toss in a large oven tray and pour over the oil, smulching around with your hands to mix well.
Separate the head of garlic into cloves adding them to the tray.
Roast for about 1 hour, turning once or twice during that time, until crispy and golden but still soft on the inside.
When they're done, remove to a large plate and sprinkle with salt.
Raspberry Dream Cookies


Ingredients:
butter, sugar, vanilla extract, lemon juice, flour, salt, sugar, milk

Directions:
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add egg yolks, one at a time, beating after each addition.
Add vanilla and lemon juice.  Mix well.
Combine flour and salt and gradually add to the creamed mixture.  Mix well.
Refrigerate for 1 hour.
Divide dough into three portions.
On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
Cut with a 2 1/2 inch round cookie cutter with crimped edges.
Place an inch apart on an ungreased baking sheet.
Bake at 350º for 8-10 minutes until edges just begin to brown.  Remove to wire racks to cool.
Spread raspberry jam on one cookie and top with another cookie to make a sandwich.  Continue until all are sandwiches.
Combine icing ingredients until a drizzling consistency is achieved.  Drizzle over cookies.
Easy Cast-Iron Skillet Pizza


Ingredients:
tomato sauce, sugar, olive oil, mozzarella cheese

Directions:
Put cold skillet on cold burner. Add the olive oil, italian seasoning, salt and pepper coating the bottom of the skillet.
Spread the ready dough to the edges of the skillet filling it around with the dough. Some of the oil might come up around the top, thats cool. Let the dough rise for about 5 minutes.
Add your sugar to the tomato sauce or spaghetti sauce. If you are using only plain tomato sauce, add some of that italian seasoning in there and a little bit of oil and salt.
After the 5 minutes, coat the top of the dough with the sauce. I like a lot of sauce, so I make sure the top layer is coated well. You probably won't use the entire 12oz. I'm not sure cause I don't know the size of your skillet. Mine is a 10" wide skillet.
Turn on your oven broiler. When the broiler is hot and ready. Turn on the burner under the skillet to medium high heat and set a timer for 5 minutes. You'll notice the dough start to bubble a little bit, but we won't be cooking it here for long. It's just to get it started and to get that bottom nice and brown. Start adding your cheese and toppings. NOTE: It might be easier to use chunks of mozzarella vs shredded because it will take longer to melt and allow the dough to cook properly without over burning the cheese. So keep the cheese cold in the fridge until you're ready to use it.
After the 5 minutes on the burner we are going to transfer the skillet to the oven under the broiler. My pizza was in there approximately 5 minutes. You'll want to watch your pizza and use a knife to see how well your dough is cooked on the bottom and sides. When it's nice and brown and the top is nice and golden, take it out. Let the pan cool for a bit and then transfer your pizza to another cooler surface so it stops cooking.
Salt and sugar can be adjusted to your needs and preference. It's not a big deal. Its' pizza. It's hard to screw up. Just keep an eye not to burn it!
Pan Fried Brussels Sprouts
Category: side-dish
By Connie Fabian Byrnes

Don't be afraid of Brussels sprouts ... yes, they are green, but they are so delicious! Pan frying them brings out their flavor. Use as a side dish ... or if you're like me, an on-the-go breakfast item!

Ingredients:
1 tablespoon olive oil
2 teaspoons crushed garlic
¼  white onion, chopped
1 (16 ounce) package trimmed Brussels sprouts
salt and ground black pepper to taste
garlic powder to taste

Directions:
Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 87.2
Fat: 3.7 g
Saturated fat: 0.5 g
Carbohydrates: 12.1 g
Sugars: 3.2 g
Dietary fiber: 4.6 g
Protein: 4.1 g
Sodium: 29.3 mg
Chinese Chicken & Broccoli


Ingredients:
chicken breasts, soy sauce, rice vinegar, cornstarch, broccoli florets, carrots, garlic cloves, fresh ginger, five-spice powder, oyster sauce

Directions:
In a bowl combine the chicken, egg whites, 2 tablespoons soy sauce, vinegar, 1 tablespoons oil and 1 tablespoons corn starch. Mix well and set aside for 20 minute.
In the meantime, Bring a large pot of water to a boil. In a small bowl combine 2 tablespoons soy sauce and 1 tablespoons corn starch, mix well and set aside. To the boiling water, add in the broccoli and carrots and blanch for 1 minute Drain and rinse under cold water and set aside.
In a wok, over high heat, add 2 tablespoons oil and when hot add the chicken and stir-fry until no longer pink, about 2 to 3 minute Remove and set aside.
To the wok, over high heat, add the garlic, ginger and five spice and stir-fry until fragrant, about 30 sec. Add in the carrots and broccoli, and stir-fry for 2 to 3 minute Return the chicken, add in the oyster sauce and soy sauce mixture and stir-fry until thickened about 1 to 2 min, plate and serve.
Cream Cheese and Parmesan Bread Spread
Category: appetizers-and-snacks
By Mark S.

This is a great spread for bread or crackers. It goes particularly well spread on bread with any pasta meal. Serve with sliced French bread or any other bread you like. While the bread is warming, mix all the other ingredients in a bowl. Spread on warmed bread and enjoy!

Ingredients:
½ cup softened butter
½ cup cream cheese, softened
¼ cup Parmesan cheese
4 cloves garlic, pressed
1 ½ teaspoons Italian seasoning

Directions:
Mix the butter, cream cheese, Parmesan cheese, garlic, and Italian seasoning in a bowl until evenly blended.

Prep time: 10 mins
Total time: 10 mins
Yields: 3 /4 cup

Calories: 221.6
Fat: 23.1 g
Saturated fat: 14.6 g
Carbohydrates: 1.6 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 3.1 g
Cholesterol: 64.9 mg
Sodium: 217.5 mg
Black Raspberry Sorbet
Category: desserts
By anglophile612

An easy summer treat! We love making this from the black raspberries that grow in our backyard. For garnish, we use mint and pansies grown from seed. You can buy edible flowers from the grocery store, or grow your own, but don't use plants from nurseries that have been treated with pesticides.

Ingredients:
¾ cup slightly warm water
½ cup white sugar
1 tablespoon creme de cassis liqueur
4 cups black raspberries
2 tablespoons lemon juice
2  egg whites

Directions:
Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes. Combine berries and lemon juice in a blender; process to a smooth puree. Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed. Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours. Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.

Prep time: 20 mins
Total time: 6 hrs 20 mins
Yields: 6 servings

Calories: 142
Fat: 1.2 g
Carbohydrates: 31.4 g
Sugars: 18.1 g
Protein: 2.5 g
Sodium: 20.2 mg
Gamma’s Heirloom Apple Cake


Ingredients:
sugar, brown sugar, butter, eggs, flour, baking powder, cinnamon, salt, apples, buttermilk, baking soda, walnuts, sugar, cinnamon

Directions:
Cream together the sugars, butter and eggs. Add the remaining ingredients and stir.
Pour into a lightly greased 13 X 9” baking pan. Mix topping ingredients and sprinkle on top.
Bake at 350°F for 45 minutes.
Serve warm or cooled with whipped cream!
Strawberry Cream Smoothie


Ingredients:
banana, frozen strawberries, heavy cream, honey

Directions:
Put all ingredients in a blender., blend until smooth.
Orange Cardamom Blueberry Crostada


Ingredients:
orange marmalade, all-purpose flour, ground cardamom, fresh blueberries

Directions:
Heat oven to 425°F.  Line 15x10-inch pan with sides with parchment paper.
Unroll pie crust in pan.  In medium bowl, mix preserves, flour and cardamom.  Carefully fold in blueberries.  Spoon mixture over crust to within 2 inches of edge.  Fold edge of crust over filling, pleating crust to within 2 inches of edge.  Fold edge of crust over filling, pleating crust as necessary.  In small bowl, beat egg yolk with two teaspoons water.  Lightly brush crust edge with egg mixture; sprinkle with sugar.
Bake 17 to 23 minutes or until crust is golden brown and filling is bubbly.  Cool at least 30 minutes before serving.
Penne With Eggplant (Aubergine)


Ingredients:
ziti pasta, penne, olive oil, eggplants, onion, garlic cloves, salt, crushed red pepper flakes, fresh basil, parmesan cheese

Directions:
Cook pasta according to package directions, omitting salt and fat. Drain well.
Meanwhile heat oil in a large skillet over medium-high heat until hot.
Add eggplant and onion; sauté 8 minutes or until onion is browned.
Stir in garlic; sauté 3 minutes.
Add salt, pepper, and pasta sauce; bring to a simmer.
Reduce heat, and cook 5 minutes.
Remove from heat; stir in basil.
Toss eggplant mixture with pasta.
Sprinkle with 1 cup cheese; toss gently.
Top evenly with remaining 1/2 cup cheese.
Ginger Shiitake Noodles


Ingredients:
fresh ginger, tahini, cayenne, honey, soy sauce, creamy peanut butter, Chinese five spice powder, light olive oil, salt, pepper, garlic powder, spaghetti noodles, zucchini, green cabbage

Directions:
Place the ginger and the rest of the sauce ingredients into a food processor and blend until smooth.
Preheat the oven to 400 degrees F.
Clean the mushrooms with a damp paper towel and remove any thick stems, then slice.  Place mushrooms on a cookie sheet and toss with the olive oil, salt, pepper, and garlic powder.  (The salt here will be flavoring the entire salad].
Roast the mushrooms for 10 minutes then remove to a large salad bowl.
Cook the noodles according to package directions.  After adding the noodles to boiling water, add the cabbage and zucchini too.
After noodle mixture cooks, drain all and immediately toss with the shiitakes and ginger dressing to coat to your liking.
Serve immediately hot or chill for a cold noodle salad.
Roasted Garlic Spinach Hummus


Ingredients:
chickpeas, spinach, roasted garlic, tahini, olive oil, salt

Directions:
Put the chickpeas in a food processor & pulse 5-10 times.
Add the the rest of the ingredients.
Purée for one or two minutes, adding cooking liquid or olive oil (a tablespoon at a time] until the mixture is to your desired smoothness.
Taste and adjust the seasoning (I often find I like to add much more lemon juice].
Serve, drizzled with the olive oil and sprinkled with a bit more cumin, paprika, sumac, parsley, pine nuts, or sliced black olives.
Refrigerate for up to a couple days or freeze for months.
Caramelized Apple, Pumpkin, and Bacon Linguine


Ingredients:
extra virgin olive oil, apples, pumpkin, fresh thyme, bacon

Directions:
Preheat oven to 425°F (215°C]. Combine olive oil, apples, pumpkin, thyme, and bacon in mixing bowl. Place on non-stick baking sheet and bake for 25 to 30 minutes, until apples are caramelized and pumpkin is soft.
Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Place pasta and pasta water back in saucepan over medium heat. Add apple mixture and scrape all ingredients from baking sheet into pasta. Toss and heat through; season to taste.
Place in eight bowls and top with toasted pumpkin seeds and cheese.
Taos Chicken Enchilada Casserole


Ingredients:
water, mild green chilies, blue corn tortillas, cheddar cheese

Directions:
In a medium saucepan place both soups, water and green chilies.  Stir the ingredients together and bring the mixture to a boil.  Turn off the heat.
In a large well-greased casserole dish place 3 of the tortillas in a staggered pattern.  Sprinkle on 1/4 of the cheese.  Add 1/3 of the chicken.  Spoon on 1/3 of the soup mixture.  Repeat the process two more times.  Stagger the tortillas differently for each layer.
Top the casserole with a layer of the cheese.  Preheat the oven to 350 degrees.  Bake the casserole for 1 hour, or until it is hot and bubbly.  Prep time does not include cooking time for chicken.
Broccoli and Bean Soup


Ingredients:
onion, garlic cloves, broccoli, reduced-sodium navy beans, black pepper

Directions:
Place all ingredients in large saucepan (3 quarts or more].
Bring soup to a boil, stirring several times so bottom doesn’t burn.
Reduce the heat, cover the pan, and simmer the soup for about 20 minutes or until the vegetables are tender.
Puree the soup with an immersion blender or in batches in a blender or food processor. Do not over blend.
A & P Spanish Bar Cake


Ingredients:
eggs, apple pie spice, ground cloves, raisins, walnuts, cream cheese, butter, dark corn syrup, ground cloves, confectioners' sugar, ground cloves

Directions:
Preheat oven to 350 degrees Fahrenheit.
Blend apple pie filling, eggs, apple pie spice and cloves until smooth.
Place in large bowl.
Add cake mix.
Beat for 4 minutes.
Stir in nuts and raisins.
Pour into a 13 x 9 pan that has been greased and floured or sprayed with Baker's Joy.
Bake for 55 minutes or until toothpick inserted in center comes out dry.
Cool on rack.
Frost when cool using either of the above recipes.
Or dust with confectioners sugar.
Frosting: For either method: Combine all ingredients.
Beat until creamy and spreadable consistency.
Chinese Spicy Hot And Sour Soup
Category: soups-stews-and-chili
By MARBALET

This has lots of different flavors going on, and is a very special soup to serve your guests. The spicy hot comes from the white pepper, and the sour comes from the vinegar.

Ingredients:
5  dried wood ear mushrooms
4  dried shiitake mushrooms
8  dried tiger lily buds
4 cups chicken stock
⅓ cup diced bamboo shoots
⅓ cup lean ground pork
1 teaspoon soy sauce
½ teaspoon white sugar
1 teaspoon salt
½ teaspoon ground white pepper
2 tablespoons red wine vinegar
2 tablespoons cornstarch
3 tablespoons water
½ (16 ounce) package firm tofu, cubed
1  egg, lightly beaten
1 teaspoon sesame oil
2 tablespoons thinly sliced green onion

Directions:
Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes.  After trimming off any tough stems, slice the mushrooms.  With the fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan.  Bring to a boil, and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper, and vinegar.  Combine cornstarch with 3 tablespoons water.   Add a little of the hot soup to the cornstarch, and then return all to the pan.  Heat to boiling, stirring.  Add the bean curd, and cook 1 to 2 minutes. Just before serving, turn off the heat.  Stir the egg in gradually.  Mix in sesame oil.  Sprinkle each serving with scallions.

Yields: 6 servings

Calories: 115.9
Fat: 6.3 g
Saturated fat: 1.8 g
Carbohydrates: 8.7 g
Sugars: 0.9 g
Dietary fiber: 3.5 g
Protein: 7.4 g
Cholesterol: 41.4 mg
Sodium: 465.1 mg
Corn Casserole


Ingredients:
whole kernel corn, butter, egg, sour cream

Directions:
Mix all ingredients together and pour into a well greased 8 x 8 pan., Bake 45 minutes at 375 degrees.
Coconut Cream Pound Cake


Ingredients:
butter, shortening, sugar, eggs, flour, baking powder, cream of coconut, fresh lemon rind, vanilla extract

Directions:
Preheat oven to 350*.
Cream butter and shortening.
Gradually add sugar; beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
Stir in lemon rind and vanilla.
Pour batter into greased and floured 10" tube pan.
Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.