xiaoxl/recipe_data huggingface dataset:
Applesauce Bran Muffins
Category: bread
By Dottie Worthington

Applesauce replaces oil in this old recipe for healthy bran muffins. Great for breakfast or a snack.

Ingredients:
1 ½ cups bran cereal (such as Kellogg's® All-Bran®)
1 cup buttermilk
⅔ cup brown sugar
⅓ cup applesauce (such as Mott's®)
1  egg
1 teaspoon vanilla extract
1 cup self-rising flour
½ cup chopped walnuts
½ cup sweetened dried cranberries (such as Craisins®)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Mix bran cereal and buttermilk together in a bowl; let sit for 10 minutes. Beat brown sugar, applesauce, egg, and vanilla extract together in a bowl until smooth; stir into bran cereal mixture. Stir flour into bran cereal mixture until batter is well mixed; fold in walnuts and dried cranberries. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 15 to 20 minutes. Transfer muffins to a wire rack to cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 145.5
Fat: 4 g
Saturated fat: 0.6 g
Carbohydrates: 25.2 g
Sugars: 14.3 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 16.3 mg
Sodium: 188.6 mg
Coleslaw Dressing
Category: side-dish
By SILVANUS

My grandmother was from Germany and this was her mother's recipe.

Ingredients:
1  egg yolk
3 tablespoons white sugar
1 tablespoon prepared mustard
2 tablespoons butter
½ cup white vinegar
½ cup half-and-half

Directions:
In a medium saucepan, stir together the egg yolk, sugar, mustard, butter and vinegar.  Whisk together over medium heat and boil until thick.  Remove from heat and cool.  Whisk in the  half-and-half.  Refrigerate until using.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 cup

Calories: 95.2
Fat: 7 g
Saturated fat: 4.1 g
Carbohydrates: 7.4 g
Sugars: 6.3 g
Dietary fiber: 0.1 g
Protein: 1.2 g
Cholesterol: 51.8 mg
Sodium: 66 mg
Beet and Potato Soup


Ingredients:
beets, potatoes, onion, fresh dill, butter, half-and-half cream

Directions:
Saute onions with dill in butter until softened., Add cubed potatoes and saute for a few minutes., Add stock and beets., Bring to a boil, reduce to a simmer and cook for approximately 30 minute., Blend with a hand blender until desired texture., Finish with cream or half/half, salt and pepper to taste., Serve hot., Note: prep. time includes cooking of the beets.
Coco - Limeade


Ingredients:
fresh blueberries, strawberries, lime juice, water, sea salt

Directions:
Thread half the blueberries onto 12 wooden or bamboo skewers.
Place skewers on a baking sheet in one layer along with the remaining blueberries and strawberries.
Freeze, uncovered, overnight.
In a jug, stir together the lime juice, coconut water, plain water, agave nectar and sea salt until well combined. Chill thoroughly.
Place one large frozen strawberry and one skewer of blueberries in the bottom of each martini glass.
Add the remaining blueberries and strawberries to the jug of limeade.
Pour even amounts of limeade overtop each berry base and serve immediately.
Crock Pot Beef Barley Mushroom Soup


Ingredients:
shiitake mushrooms, hot water, stewing beef, celery, onions, garlic, gingerroot, black pepper, Chinese five spice powder, shiitake mushrooms, barley, soy sauce, green onion

Directions:
In a bowl, combine dried mushrooms with hot water, let stand 30 minutes. Strain through a sieve lined with paper towel, reserving liquid. Remove stems. Pat dry and chop finely. Set mushrooms and liquid aside, separately.
In a skillet, heat oil over medium heat for 30 seconds. Add beef, celery, onion and reserved mushrooms; cook, stirring for 1 minute. Reduce heat to low, cover and cook until vegetables are softened, about 8 minutes. Add garlic, ginger, pepper and five spice; cook, stirring for 1 minute. Add fresh mushrooms and barley; toss to coat. Add stock and reserved mushroom liquid; bring to a boil over high heat. Transfer to slow cooker stoneware.
Cover and cook on low for 8 hours or on high for 4 hours, until barley is tender. Stir in soy sauce.
Ladle into bowls and garnish with green onions.
Zucchini Banana Bread


Ingredients:
all-purpose flour, sugar, ground cinnamon, baking powder, baking soda, salt, egg, banana, canola oil, vanilla extract, zucchini

Directions:
In a large bowl, combine the first six ingredients.
In a small mixing bowl, beat the egg, bananas, oil and extracts.
Stir into dry ingredients just until moistened.
Fold in zucchini and nuts.
Transfer to three 5 3/4 in X 3 in X 2 in loaf pans coated with nonstick cooking spray.  Bake at 325 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Or, I also cook in one large loaf pan at 350 degrees for 50 minutes.  Cool for 10 minutes before removing from pans to wire racks.
Turkish Spice Mix


Ingredients:
garlic powder, mint, black pepper, cinnamon, clove, kosher salt, paprika, cumin seed

Directions:
Stir spices together., Store in an airtight jar.
Fresh Asparagus with Buttered Almonds


Ingredients:
butter, salt, black pepper, asparagus

Directions:
In a large sauté pan, over medium heat, melt the butter., Add the almonds., Season with salt and pepper., Sauté until golden, about 2 minutes., Add the asparagus., Season with salt and pepper., Sauté for 2 minutes., Remove and serve.
White Elephant


Ingredients:
fresh coconut, coconut, milk, sugar, white rum, white Creme de Cacao

Directions:
"in blender combine all ingredients, till smooth and thick.  Pour into 4 oz glasses, and sprinkle with shredded coconut as a garnish."
Sunday Morning Pancakes


Ingredients:
all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, butter

Directions:
Combine 1st 5 ingredients in a large bowl.
whisk together buttermilk and eggs.
gradually stir buttermilk mixture into flour mixture.
Gently stir in butter.
(Batter will be lumpy].
Pour 1/4 Celsius batter mix onto hot butered griddle.
cook pancakes 3-4 minutes or until tops are covered with bubbles and edges look crispy.
Turn and cook 304 minutes or until golden brown.
place pancakes in a single layer on a baking sheet and keep warm in a 200 degree oven up to 30 minutes.
Chicken, Shrimp, and Ham Jambalaya


Ingredients:
shrimp, boneless skinless chicken thighs, fresh ground black pepper, ham, garlic cloves, yellow onions, celery ribs, green bell pepper, red bell pepper, yellow bell pepper, low sodium chicken broth, diced tomatoes, green onion, fresh parsley, long-grain rice, pico de gallo

Directions:
Peel and de-vein shrimp (I cannot imagine eating them without de-veining].
Sprinkle chicken evenly with salt, black pepper, and red pepper.
Heat oil in a Dutch oven over medium heat.
Add chicken, and cook, stirring constantly, 3 to 4 minutes or until browned on all sides.
Remove chicken using a slotted spoon.
Add ham to Dutch oven, and cook, stirring constantly, 3 to 4 minutes.
Remove ham using a slotted spoon.
Add garlic and next 3 ingredients to Dutch oven; stir to loosen particles from bottom.
Stir in ham and chicken.
Cover, reduce heat to low, and cook 15 minutes, stirring occasionally.
Add chicken broth and bring to a boil over medium-high heat.
Cover, reduce heat to low, and simmer 20 minutes.
Add tomatoes and next 3 ingredients and bring to a boil over medium-high heat.
Cover, reduce heat to medium-low, and simmer 15 minutes.
Add Pico de Gallo.
Stir in shrimp and hot sauce; cook, covered, 10 more minutes or until liquid is absorbed and rice is tender.
Appletini - Virgin Cocktail


Ingredients:
lemon juice, granulated sugar, apple

Directions:
Add apple juice, simple syrup and lemon juice to a cocktail shaker filled with ice.
Shake well.
Strain into a chilled cocktail glass rimmed with granulated sugar.
Garnish with an apple slice.
Dances in Garden's Chicken Casserole


Ingredients:
roasting chickens, salt, pepper, water, water, flour, onion, celery ribs, butter, poultry seasoning, salt, pepper

Directions:
Split cleaned chicken at the backbone and flatten.  You need to press down on the breastbone, and it might even crack.
Season the chicken all over with salt and pepper.
Place on a rack in baking dish.
Add 1 cup of water to bottom of pan.
Roast at 400 degrees for 1 hour or until the breast meat tests done with an instant read thermometer (about 170 degrees F].
Pull white meat from bones and set aside.
Break apart the rest of the carcass into pieces and place in a large saucepot (this includes the dark meat pieces].
Add water to almost cover (about eight cups] and the drippings from roasting the chicken.
Bring to a boil.  Continue to boil the chicken for at least 1 hour to make a flavourful stock.
Strain stock, reserving liquid.  You should have about six cups.
Remove the dark meat from the bones and add it to the reserved white meat.
Skim the fat from the reserved stock and place the fat in a small saucepan.  You want about a tablespoon or two of fat.
Heat to medium, then whisk in the flour.
Add about 3 cups of stock to the roux in the pan, whisking constantly.
Bring to a boil, and let bubble until thickened.
This is your gravy.  Remove from heat and set aside.
Melt butter in a non-stick skillet.  Add onion and celery and saute until onion is translucent.
Add poultry seasoning, salt and pepper to taste.
Place bread cubes in a large bowl.  Fold in the butter mixture with a rubber spatula, continuously stirring to coat the cubes as well as you can.
Fold in about 2 cups of reserved stock until moist.  Some of the cubes will have hard centers, that is okay.  Let sit and check again in 10 minutes.  Add more stock if there are still hard pieces.
Arrange chicken pieces in a casserole dish.
Pour gravy over top.
Crumble stuffing mixture over the gravy.
Cover tightly in foil.
Bake at 375 degrees F until bubbly (about 30 minutes].  Remove foil and bake an additional 10-15 minutes to brown the stuffing.
To make ahead, cover well and refridgerate up to 24 hours.  Take out and let sit one hour at room temperature before baking as above.
Air-Fryer Fried Chicken Thighs


Ingredients:
chicken pieces, buttermilk, all-purpose flour

Directions:
If using skin-on chicken, trim any excess fat from the edges, or remove it completely, and season both sides with salt and pepper, to taste. Go light on the salt, as Old Bay is essentially a seasoned salt.
Whisk together the buttermilk and hot sauce in a medium mixing bowl. Add the chicken pieces and push the down to submerge them in the liquid. Let sit for 5 to 10 minutes or cover and refrigerate for up to 24 hours.
Line a platter or large plate with foil or wax paper. Add the flour and Old Bay Seasoning to a large plastic storage bag and shake it to combine the mixture.
Drop one piece of chicken into the flour mixture and shake the bag to coat the chicken well, shaking off any excess flour. Transfer the coated chicken to the foil-lined dish and repeat the process with remaining chicken. Let the coated chicken rest while you preheat the air fryer to 390 degrees F for 5 minutes.
When air fryer is preheated, use an oil mister to lightly coat the bottom of the air fryer basket with oil. Lightly coat both sides of the chicken with oil and transfer them to the preheated air fryer. It's okay if the chicken is touching but the pieces should not overlap. Set the air fryer to 390 degrees F for 25 minutes, see note.
Check on the chicken about halfway through the cooking time and spray any dry spots with additional oil.
The internal temperature of the fried chicken should read at least 165 degrees F at the end of the cooking.
Note1: I had no buttermilk at home, so used some plain yogurt thinned out with milk.  You could also use plain kefir.
Note2: I found 3 tbl of Old Bay too salty, but use your own best judgement. I think you could also use any number of other seasonings, Italian and Cajun come to mind.
Note3: I could only fit two thighs into my basket, so I had space around them. They were fully cooked in 20 minutes. I did not bother turning over the second batch and these were nicely crispy on both sides. The time to cook will depend on how many pieces you cook, how crowded they are in the basket, what chicken pieces you use. My photo is of bone-in, skin-on thighs.
Note4: I called this four servings, as some thighs are large enough to be a serving, but you might want two drumsticks, if that's what you are using. Don't whine about it.
Easy Chicken Parmigiana


Ingredients:
boneless chicken breast, parmesan cheese, garlic powder, mozzarella cheese, egg, olive oil, spaghetti noodles

Directions:
Mix together parmesan cheese, bread crumbs, garlic powder, salt, and pepper to taste.
Set aside.
Dip chicken into beaten egg, then in bread crumb mixture and coat well.
Brown coated chicken on both sides in heated oil. Heat spaghetti sauce.
Place a thin layer of sauce on bottom of casserole dish with part of the sauce, then place browned chicken on the sauce and spoon a little sauce on each chicken breast. Reserve remaining sauce for spaghetti.
Cover and bake in a 325°F oven for 30 minutes.
Remove from oven and top with mozzarella cheese, place back in oven for another 10-15 minutes.
Serve with spaghetti and additional sauce.
This recipe was edited according to the review.
Lone Star Spanish Rice


Ingredients:
rice, garlic cloves, chicken broth, beef broth, ground cumin, oregano, canned pinto beans, salsa, green onion

Directions:
Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
Add broth, cumin, and oregano; bring to a boil.
Reduce heat and cover tightly.  Simmer for 20 minutes.
Remove from heat and stir in beans.
Let stand until all liquid is reabsorbed, about 5 minutes.
Stir in salsa and green onions.
Healthy  German Chocolate Bundt Cake


Ingredients:
whole wheat flour, brown sugar, butter, unsweetened flaked coconut, pecans, boiling water, sugar, canola oil, vanilla extract, egg, whole wheat flour, all-purpose flour, baking powder, baking soda, soymilk, soymilk, vinegar, powdered sugar, low-fat milk

Directions:
Preheat oven to 325°F Coat a Bundt cake with cooking spray and coat lightly with flour.
Combine flour and brown sugar in a bowl. Cut in the butter and incorporate until mixture resembles coarse meal. Stir in coconut and pecans.
Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
Combine sugar, vanilla, egg and oil. Add flour, baking powder and baking soda to mixture. Combine.
Add soy milk and vinegar and combine.
Stir in cocoa mixture and combine with bather.
Spoon half of the batter into prepared pan, top with streusel. Spoon remaining batter over streusel.
Bake for 1 hour or until wooden pick inserted in center comes out clean.
Cool in pan for at least 10 minutes and remove form pan. Cool completely.
Combine glaze ingredients and drizzle over cake. Enjoy!
Hass Avocado Tortilla Soup


Ingredients:
cilantro, garlic cloves, ground black pepper, Hass avocado, corn tortilla chips

Directions:
In a large pan, combine chicken broth, soup, cilantro, garlic and pepper.
Bring to a boil, decrease heat, and simmer for 10 minutes.
Cool slightly, and puree in batches in a blender.
Return to pan, add avocado cubes and heat through.
Ladle into soup bowls and garnish with reserved avocado cubes and crumbled tortilla chips. Serve.
Richie's Sour Cream Coffee Cake


Ingredients:
unsalted butter, sugar, eggs, vanilla extract, all-purpose flour, baking soda, baking powder, sour cream, all-purpose flour, brown sugar, butter, pecans, powdered sugar, pure maple syrup, water

Directions:
CAKE.
Cream butter and sugar with electric mixer until light and fluffy (4-5 minutes].
Add eggs one at a time.
Add vanilla.
Meanwhile combine flour, soda and powder in small bowl.
Gradually add flour to wet ingredients.
Fold in sour cream.
Make sure batter is well mixed and consistent.
FILLING AND TOPPING.
Mix all ingredients in small bowl working butter into the mixture to form a course mixture.
ASSEMBLY.
Pour half the cake batter into a greased tube, bundt or springform pan.
Sprinkle 1/2 the topping/filling mixture over batter.
Carefully pour and spread other half of batter over filling--spread to cover.
Sprinkle rest of topping on cake pressing lightly to adhere.
BAKE.
Bake in a preheated 350F oven for 60 minutes or until cake tester comes out clean.  Cool on rack.
GLAZE.
Combine all glaze ingredients and drizzle over cooled cake.
Enjoy!
Hamantashen
Category: desserts
By SANDI

These are the easiest hamantashen I've ever made! They are a bit sweet, roll out easily and are consumed quickly! My kids don't want to give them to their friends! Traditional fillings are prune and poppy seed. You can use any canned pie filling, whole fruit jelly, chocolate chips, or any type filling your family likes! Be creative with these- we put mini chocolate chips in the dough!

Ingredients:
1 ½ cups butter or margarine, softened
1 cup white sugar
2  eggs
6 tablespoons orange juice
1 tablespoon vanilla extract
2 teaspoons baking powder
4 ½ cups all-purpose flour
1 (12 ounce) can poppyseed filling

Directions:
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Mix in the baking powder, then gradually stir in the flour until the dough forms a ball. Cover and refrigerate at least 2 hours. I like to do mine overnight. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into 3 inch circles using a cookie cutter or drinking glass. Place circles on the prepared cookie sheets. Spoon 1 teaspoon of filling onto the center of each circle. (Any more and it will ooze out) Pinch the sides of each circle to form a triangle, covering as much of the filling as possible. The cookies may be frozen on the cookie sheets if desired to help retain their shape while cooking. Bake for 8 to 10 minutes in the preheated oven, until light golden brown. These are best undercooked slightly. Cool on the baking sheet for a few minutes before removing to wire racks to cool completely.

Prep time: 2 hrs
Cook time: 15 mins
Total time: 2 hrs 15 mins
Yields: 36 cookies

Calories: 183.9
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 23.4 g
Sugars: 5.9 g
Dietary fiber: 0.4 g
Protein: 2.5 g
Cholesterol: 30.7 mg
Sodium: 85.7 mg
Sherried Black Bean Bisque


Ingredients:
black beans, chicken broth, dry sherry, ground cumin, cayenne, half-and-half, sour cream, scallions

Directions:
In a blender or food processor, puree the beans with their liquid and broth until smooth. Transfer to a large saucepan.
Cook over medium heat, stirring, for 5 minutes. Add sherry, cumin and cayenne. Cover and simmer for 5 minutes. Add half-and-half and heat through.
Ladle into bowls. Swirl 1 tablespoon of sour cream into each bowl and garnish with sliced scallions.
Mom's Cornbread


Ingredients:
shortening, butter, self-rising flour, milk

Directions:
Place 1 tbsp shortening (or butter, or bacon grease] in a oven-proof skillet, preferably cast iron. (These ingredient ratios are for my 6" skillet].
Put skillet in oven and turn to 400. Let oven and pan preheat for 10-15 minutes or until shortening is melted.
While pan is heating, mix cornmeal mix with flour and add enough milk to make a pourable, but not too thin, batter.
Carefully remove preheated pan from oven and pour in batter. Pan should be hot enough that batter begins to cook around the edges almost immediately.
Batter should only reach about 1 inch high in the pan, or about halfway, as cornbread will rise---if you have too much batter, discard extra or reserve it for another batch. I haven't tried saving it for later, but I would imagine it would keep for a day or so in the fridge before baking.
Bake cornbread at 400 for 25-30 minutes, or until golden brown and cornbread tests done when toothpick is inserted in center.
Note: This recipe can easily be adjusted for a larger pan. The basic ratio is 2 parts cornmeal to 1 part flour, and then enough milk to make it thin enough to pour, but not too thin. I find that my batter has the consistency of semi-thick cream of wheat. Baking time may need increased for a larger pan.
Steamed Mussels in Saffron Wine Broth


Ingredients:
dry white wine, saffron, shallots, fresh parsley, lemon

Directions:
In a deep saucepan, bring wine, saffron, shallots, and parsley to a boil.
Add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender].
Serve the mussels with their broth and lemon halves.
No-No Fourchettes Strawberry Sorbet


Ingredients:
fresh strawberries, lemon juice, fresh basil, sugar, water, basil sprig, lemon peel

Directions:
Purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
To make Simple Syrup:  Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
To serve:  Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other.  If you like, you could add a splash of sambucca over top.
Chinese House Special Fried Rice


Ingredients:
onion, eggs, sausage, shrimp, long grain rice, scallion, fresh bean sprout, soy sauce, garlic, salt, pepper

Directions:
Cook the eggs in a thin layer in a skillet and then chop and set aside.
Cook onions in oil in a hot wok until they just begin to brown; add garlic and stir-fry until fragrant.
Crumble the rice between your fingers so there are no clumps and add to the wok with additional oil if needed to keep from sticking, season it with salt and pepper, and stir-fry until it is nicely separated on the grains.
Move the rice to one side and add the sausage/pork/shrimp/chicken mixture, cooking that part until the sausage/pork renders any fat and the shrimp turn opaque.
Stir in the peas and carrots, scallions, bean sprouts, and chopped egg and stir-fry until the bean sprouts go limp or the carrot is tender, whichever way you want to test it.
Stir in the soy sauce, sweet soy sauce, and sesame oil, mixing well, then serve.
Fabulous Fattoush


Ingredients:
English cucumber, scallions, tomatoes, tomatoes, salt, romaine lettuce, flat leaf parsley, of fresh mint, purslane, extra virgin olive oil, lemon juice, ground sumac, cracked black pepper, lemon wedge

Directions:
Whisk together in a non-reactive bowl the olive oil, lemon juice, sumac and black pepper. Set aside.
Dice the lemon cucumbers. (If using English cucumber, peel then dice.] Chop the scallions and mix the cucumbers, scallions and tomatoes together in a bowl. Sprinkle with salt and allow to stand 10 minutes.
Toast the bread until lightly browned then cool.  Once cool enough to handle, break the bread up into 1 inch pieces and place in a serving bowl or platter.
Cover the bread with the cucumber/tomato mixture and let stand 10 minutes to allow the bread to absorb the juices.
Chop the romaine lettuce, parsley and mint. Strip the purslane leaves from the stalks. Stir the herbs into the salad.
Pour the vinaigrette over the salad and serve immediately.
NOTE: DO NOT prepare the salad in advance. If the salad is prepared too soon it will turn soggy. Best eaten the same day it is prepared.
Chili-Day Meatballs- Freezer Friendly


Ingredients:
chili sauce, lemon juice, beef bouillon cube, hot water

Directions:
In a saucepan, dissolve bouillon cube in 1/2 cup hot water.
Whisk in the chili sauce, jelly, and lemon juice until smooth. Simmer on low heat until mixture starts to bubble and thicken.
Add meatballs. Cook until fully thawed and cooked through.
Serve immediately over cooked noodles or rice. Or, freeze in freezer bag.
You can also cook the sauce as directed and add with the meatballs to a crockpot. Cook 8 hours on low.