xiaoxl/recipe_data huggingface dataset:
Crab Macaroni Salad
Category: salad
By Kim

Flaked, canned crab meat stars in this macaroni salad for a refreshing summertime side dish.

Ingredients:
1 cup elbow macaroni
¾ cup mayonnaise
1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
¼ cup finely chopped celery
2 tablespoons chili sauce (such as Heinz®)
1 ½ teaspoons lemon juice
1 teaspoon dried dill weed
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 leaves lettuce

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until completely chilled; drain. Mix macaroni, mayonnaise, crabmeat, celery, chili sauce, lemon juice, dill, salt, and pepper in a bowl. Spoon into lettuce leaves to serve.

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

Calories: 437.5
Fat: 33.6 g
Saturated fat: 5 g
Carbohydrates: 23.9 g
Sugars: 2.3 g
Dietary fiber: 1.3 g
Protein: 11.2 g
Cholesterol: 38.8 mg
Sodium: 719.7 mg
Triple Orange Margarita


Ingredients:
lime juice, lime

Directions:
Pour the tequila, orange liqueur, juices, and nectar into an ice-filled shaker., Add the orange peel, shake vigorously, and strain into chilled margarita glass., Garnish with a lime wheel and the orange peel.
French Apple Crumb Pie


Ingredients:
tart apples, sugar, cinnamon, butter, brown sugar, flour

Directions:
Place crust in an 8 inch pie plate.
To mix the topping ingredients together, combine flour and brown sugar.  Cut in the butter using a pastry blender, two forks or food processer.  Set aside.
Mix sugar and cinnamon.  Mix with the apples.  Place apples in the crust.
Sprinkle the topping over the apples.
Bake at 375 degrees for 50 minutes or until apples are tender.
Norwegian Noodle Pudding


Ingredients:
butter, cinnamon, raisins, sugar, salt, eggs, milk

Directions:
Boil noodles in salted water until just barely tender. Strain the noodles and rinse with cold water; place in bowl.
Melt the butter and put half in a large casserole or baking dish, coating the sides and bottom.
Preheat oven to 350° and place the empty dish in the oven.
Add cinnamon, raisins, sugar, salt and almond extract to the noodles.
In a separate bowl, beat eggs; add milk and beat again until well blended.
Add to the noodles with the remainder of the melted butter. Stir well.
Pour into the heated casserole dish and bake until the top is golden brown, 1 hour or longer.
Shredded Adobo Roasted Pork Sandwiches


Ingredients:
coarse salt, black pepper, dried oregano, garlic cloves, gruyere, swiss cheese, boneless pork shoulder, mayonnaise

Directions:
In the bowl of a food processor combine the salt, pepper oregano and garlic, and pulse until a paste is formed.
Rub the mixture on the pork and let it sit at room temperature for 1 hour.
Heat the oil in  a large ovenproof pan over medium heat.
Add the pork, and brown on all sides.
Add the bay leaf and stock; bring to a boil, and cover.
Reduce heat to low, and simmer for 3-4 hours.
Remove the pork; let cool and shred.
Spread the mayonnaise on the buns, and the cheese.
Pile with the pork, and serve.
Whipped Honey Butter With Varieties!


Ingredients:
butter, margarine, honey

Directions:
Whip butter with mixer until fluffy.
Gradually add in honey and mix until well blended.
Chill until ready to use.
VANILLA CINNAMON HONEY BUTTER: add 1/4 teaspoon vanilla and 1/4 teaspoon cinnamon.
ORANGE HONEY BUTTER: add 1-2 teaspoons grated orange zest.
LEMON HONEY BUTTER: add 1-2 teaspoons grated lemon zest.
The Best Chip Dip!  No.... Really!


Ingredients:
cream cheese, onion, garlic powder, chives, milk

Directions:
"In blender or food processor add cream cheese, onion, horseradish, garlic powder (to taste] and chives.  Start to blend adding milk in small amounts until desired consistency.  Add additional horseradish and garlic as desired. Chill a minimum of two hours before serving or over night."
Outstanding Burgers Italiano


Ingredients:
onion, parmesan cheese, butter, prepared garlic in oil

Directions:
This recipe uses Bubba's Frozen All-Beef 1/3 lb Hamburger patties made from U.S.D.A. Choice Beef Chuck cooked on an indoor electric grill. You can use smaller patties, but you will need to adjust your cooking time accordingly. Burgers with fillers or lesser quality beef are not recommended. You'll be rewarded for spending a bit extra for quality hamburger patties.
Spray your electric grill with garlic flavored cooking spray. Close and heat for 5 minutes.
After 5 minutes, place your frozen patties on your grill. Close and cook for 3 minutes.
While your burgers are cooking, cover the insides of each bun with butter and garlic. Place your buns buttered sides up in an un-greased non-stick baking pan and set them aside for the moment. If you prefer, you can use sliced Italian Bread instead of Hamburger Buns.
When your burgers have cooked for 3 minutes, open your grill, season both sides of each pattie with Italian Seasoning. Close your grill and cook 3 more minutes.
After the additional 3 minutes have passed, open your grill and place a whole onion slice over each burger. Sprinkle a bit more Italian seasoning over each onion slice. Close your burger and cook for a final 2 minutes.
While your burger is finishing off, heat your sauce in a glass cooking bowl in your microwave for about 2 1/2 minutes. Any good quality sauce will work. I used Classico Four Cheese Sauce.
Take the baking sheet your hamburger Buns are on and insert it into your oven. Toast the buns with the broiler for  a few minutes until the butter melts.
When your burgers are done and your sauce is heated, remove your patties from your grill and place them in your sauce. Top each pattie liberally with shredded Italian cheese. Spoon sauce over the patties until they are covered, then place the bowl in the microwave and heat on high for about 1 minute (until the cheese melts].
When your cheese is melted, lift each burger from your sauce, allow excess sauce to drip off, then place each on the bottom portions of your buns and sprinkle with grated Parmesan Cheese. Lightly spoon about a teaspoon of sauce on the inside top portion of your bun. Serve your Sandwiches open-faced with a few celery sticks (no fries or potato chips], fresh spring onions, and/or Roma Tomato slices on the side. Your guests can put their sandwiches together as they marvel about the savory aroma and your artful presentation. Have extra patties available. Your guests will want more.
No Bake Chocolate Cookies


Ingredients:
sugar, milk, margarine, peanut butter, quick-cooking oatmeal, vanilla, salt

Directions:
Bring first 4 ingredients to a boil., Cook for 1 minute., Remove from heat., Add remaining ingredients., Mix well and drop by teaspoon onto wax paper., Let cool., Note: After I have let them cool, I put them in the fridge., They seem to harden better, plus they taste good that way.
Krispy Kreme Donut Bread Pudding


Ingredients:
eggs, sweetened condensed milk, vanilla extract, cinnamon, nutmeg, raisins, milk, confectioners' sugar

Directions:
Coat 9x13 baking pan lightly with Pam or similar.
Cut donuts into 8 pieces and place in baking pan.
Combine all ingredients except for glaze in medium bowl and whisk together.
Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.
Preheat oven to 350 degrees when close to removal time from fridge.
Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.
Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.
Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.
Remove from oven.
Combine milk and confectioner's sugar in small bowl and whisk together.
Drizzle over top of donut mix with tablespoon.
Serve warm and vanilla ice cream is a great complement to this.
You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster.
Barley, Wild Rice, and Cranberry Pilaf


Ingredients:
pearl barley, wild rice, salt, water, dried cranberries, lemon juice, onion, olive oil, fresh parsley, walnuts

Directions:
In medium saucepan with lid, boil water, add barley, wild rice and salt. Return to boil, reduce heat to low, cover and cook about 40 min or until barley is tender.
While barley and rice is cooking, pour orange juice over cranberries and set aside.
Drain any excess liquid from cooked barley and rice mixture.  Place rice and barley in large bowl.
Drain cranberries, reserving liquid.
Toss cranberries with barley and rice.
Mix 5 tbsp orange juice with lemon juice and onion.  Whisk in olive oil and season to taste with salt and pepper.  Pour dressing over barley mixture.
Add chopped parsley and walnuts.  Mix well.  Serve at room temperature or chilled.
Peppermint Mocha Cookies
Category: desserts
By Watercat

A cookie that tastes like a holiday drink. These are soft in the middle with a little crunch on top.

Ingredients:
2 ⅔ cups all-purpose flour
⅓ cup unsweetened cocoa powder (such as Hershey's Special Dark)
1 tablespoon espresso powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1  egg
2 teaspoons vanilla extract
½ cup crushed peppermint candy canes

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 4 baking sheets with parchment paper. Whisk flour, cocoa, espresso, and salt together in a bowl. Cream butter and sugar together in a large bowl with an electric mixer until pale and fluffy. Add egg and vanilla extract; beat to combine. Add flour mixture and beat on low speed until well combined. Roll dough into 1-inch balls. Dip the tops of the cookies into the crushed candy canes. Place candy-side up on the prepared baking sheets, about 1 inch apart. Bake in the preheated oven until firm, 14 to 16 minutes. Transfer to a wire rack to cool.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 dozen cookies

Calories: 88.7
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 12.3 g
Sugars: 5.8 g
Dietary fiber: 0.4 g
Protein: 1 g
Cholesterol: 14 mg
Sodium: 27.5 mg
Pork Medallions over Noodles (Low Fat)


Ingredients:
dried oregano, black pepper, olive oil, red onion, ground cinnamon, ground nutmeg, chopped tomatoes, low sodium chicken broth, lemon peel, garlic cloves, fresh Italian parsley

Directions:
Sprinkle both sides of the pork slices with oregano and pepper.
Add the oil to a large no-stick skillet and heat over med heat.
Add pork to skillet and cook for 2 minutes. Turn the slices over and cook 2-4 more minutes or until pork is no longer pink.
Transfer to a plate and cover to keep warm.
Add the onions to the skillet and cook & stir for 2 minutes.
Add the tomatoes, broth, lemon peel, garlic, cinnamon, and nutmeg.
Cook and stir for 4-5 minutes or until the liquid has evaporated.
To serve, place the noodles on a large platter.
Sprinkle with the parsley and arrange pork on top.
Spoon the tomato mixture on top of the pork.
Vegan Chocolate Macadamia Smoothie


Ingredients:
milk, bananas, vanilla extract, maple syrup, sea salt

Directions:
"Throw all the ingredients in the blender and puree until smooth and creamy. Makes two 8 ounce glasses."
Salmon/Tuna Patties With Dill Sauce


Ingredients:
carrots, salt, black pepper, dried parsley flakes, salmon fillet, tuna fillet, eggs, red bell peppers, celery, onion, olive oil, sour cream, mayonnaise, fresh dill weed

Directions:
Flake the salmon and tuna fillets and mix together.
Add the finely grated carrot, salt, pepper, parsley, eggs, red bell pepper, celery, and onion to the fish.
Blend well set aside.
In a small bowl blend the sour cream, mayonnaise, dill weed and refrigerate while cooking the patties.
Put the olive oil in a heated skillet over medium heat.
Using a large ice cream scoop, place mounds of fish mixture into the pan.
Using the back of the ice cream scoop gently flatten down the mounds to form patties about 1/2 inch thick.
Cook patty for 4-5 minutes before gently flipping to the other side.
When you flip the patty it should be golden brown.
HINT***If you only flip the patties once they will hold nicely together since the egg will help to hold the ingredients together when cooking on the first side.
Top each patty with a dollop of dill sauce and enjoy!
Big Batch Bran Muffins


Ingredients:
flax seed, buttermilk, canola oil, maple syrup, vanilla, cinnamon, nutmeg, sugar, salt, flour, whole wheat pastry flour, baking soda, granola cereal, raw sugar

Directions:
In a large bowl, combine bran, flaxseed, buttermilk, sour cream, oil, syrup, extracts and spices. Cover and let sit overnight in the fridge.
Stir in the sugars and salt until well blended.
Gently mix in the flours and baking soda, then fold in the dried fruit and granola (if using].
Use immediately or portion into lined muffin cups (fill ¾ of the way full], top as desired and freeze up to 6 months. (You can also store the batter, covered, in the fridge up to 1 month].
Heat oven to 375°F.
Bake for 30 minutes (fresh] or 35-40 minutes (frozen].
Apple Pie


Ingredients:
apples, lemon juice, granulated sugar, all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, ground cloves, butter

Directions:
In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. Chill for 1 hour. On a lightly floured surface, roll out 1 ball of dough into a 12-inch circle. Ease pastry into a 9-inch pie plate.
Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge.
Bake in a 425 degree F oven for 15 minutes. Lower the temperature to 375 degrees F, and bake the pie another 50 to 60 minutes, or until the crust is gorgeously browned and the juices bubble up though the top crust. After about 40 mins in the oven, if the top crust looks as if it's browning too quickly, cover the pie loosely with a foil tent.
Transfer the pie to a rack and let it rest until it is only just warm or until it reaches room temperature. Makes 6 to 8 servings.
Best Lemon Sheet Cake with Lemon Glaze
Category: desserts
By diana

This is my go-to sheet cake recipe whenever I am baking for a lot of people and when there are any kids involved. It is also our standard cake for any kid's birthday. Really easy to make and everybody loves it.

Ingredients:
1 tablespoon unsalted butter
1 ¾ cups unsalted butter
2 cups white sugar
2 teaspoons vanilla sugar
6 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
2  lemons, zested
1 ¾ cups confectioners' sugar
¼ cup lemon juice

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter. Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest. Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky. Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes. Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr 25 mins
Yields: 24 servings

Calories: 270.5
Fat: 13.4 g
Saturated fat: 8 g
Carbohydrates: 35.5 g
Sugars: 23.7 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 78.3 mg
Sodium: 83.9 mg
Emily's Chipotle Chili
Category: soups-stews-and-chili
By emily.weaver.brown

The chipotle peppers give this slow cooker chili a subtle, smoky flavor. Add more minced chipotle peppers to taste. Serve with sour cream, sharp Cheddar cheese, and chopped fresh cilantro.

Ingredients:
1 pound bulk hot Italian sausage
2 pounds ground beef
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, minced
1 large onion, diced
1 (28 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (14 ounce) can kidney beans  (Optional)
2 teaspoons minced chipotle peppers in adobo sauce
1 teaspoon salt
ground black pepper
1 (6 ounce) can tomato paste

Directions:
Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes. Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Prep time: 20 mins
Cook time: 8 hrs 15 mins
Total time: 8 hrs 35 mins
Yields: 8 servings

Calories: 448.3
Fat: 24.9 g
Saturated fat: 9 g
Carbohydrates: 23.5 g
Sugars: 8.3 g
Dietary fiber: 7.7 g
Protein: 32.9 g
Cholesterol: 99.5 mg
Sodium: 1475.9 mg
Chard With Raisins and Pecans


Ingredients:
pecans, raisins, capers, garlic cloves, mushrooms, chard leaves, dry sherry

Directions:
Chop pecans. Add raisins and capers and set aside.
Chop garlic and slice mushrooms and set aside.
Chop chard and set aside. I like to cut it into crosswise strips, then cut the strips into 2 inch pieces.
Coat large skillet or dutch oven (at least 5 quarts] with oil. Sauté garlic and mushrooms over medium heat until soft, adding small amount of sherry if needed to prevent sticking.
Add the rest of the sherry and as much chard as will fit. Cover and allow greens to wilt down briefly, mixing so chard wilts evenly. Continue to add the chard until all of it is in the pan.
Cook, uncovered, until the leaves are tender, about 5-10 minutes.
Stir in the raisins, capers and pecans and serve.
Fresh Apple Cake II
Category: desserts
By CLAREKOE

A moist and nutty cake that keeps and freezes well. Frost with your choice of frostings. Some suggestions are: Cream Cheese Frosting, Whipped Cream or White Buttercream.

Ingredients:
4 cups chopped apples
2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
½ cup vegetable oil
2  eggs, beaten
2 teaspoons vanilla extract
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 9x13 inch pan

Calories: 191.1
Fat: 8.3 g
Saturated fat: 1 g
Carbohydrates: 27.9 g
Sugars: 18.7 g
Dietary fiber: 0.9 g
Protein: 2.4 g
Cholesterol: 15.5 mg
Sodium: 208 mg
Crunchy Curry Tuna Sandwich
Category: seafood
By Yi Wang

An easy tuna sandwich with a crunch and a twist.

Ingredients:
1 (5 ounce) can tuna, drained
1 tablespoon mayonnaise
2 tablespoons peanuts
2 tablespoons raisins
1 stalk celery, finely chopped
2 teaspoons curry powder
salt to taste
ground black pepper to taste
1 pinch white sugar, or to taste
1 pinch garlic powder, or to taste
1 pinch cayenne pepper, or to taste
1 tablespoon chopped onion
1 tablespoon chopped green onion
4 slices bread

Directions:
Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with  curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 sandwiches

Calories: 353.2
Fat: 12.2 g
Saturated fat: 2 g
Carbohydrates: 39.2 g
Sugars: 10 g
Dietary fiber: 3.6 g
Protein: 22.9 g
Cholesterol: 21.5 mg
Sodium: 575.9 mg
Giant Oatmeal Chocolate Cookies
Category: desserts
By leslie

These cookies are always served at our cafeteria, they are huge, moist, and full of chocolate!

Ingredients:
1 ½ cups brown sugar
1 cup butter, softened
2  large eggs
1 teaspoon vanilla extract
2 ⅓ cups quick-cooking oats
1 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (11 ounce) package semisweet chocolate chips
1 cup white chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough. Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 20 cookies

Calories: 324.9
Fat: 18.2 g
Saturated fat: 10.7 g
Carbohydrates: 39.1 g
Sugars: 24.2 g
Dietary fiber: 2.1 g
Protein: 4.2 g
Cholesterol: 44.9 mg
Sodium: 329.5 mg
Red River Oat Bran Muffins


Ingredients:
boiling water, all-purpose flour, baking soda, salt, shortening, sugar, eggs, buttermilk, rolled oats, raisins, dried cranberries

Directions:
Preheat oven to 375 degrees F.
Combine Red River Cereal and bran.
Pour boiling water on it.
Stir to combine and let stand 10 minutes.
Combine flour, baking soda, and salt.
Cream shortening and sugar.
Stir in eggs.
Stir in buttermilk.
Stir in flour mixture.
Stir in bran mixture.
Stir in oats and raisins.
Mix thoroughly.
Fill greased muffin cups almost full.
Bake at 375 degrees F for 18-24 minutes or until top springs back when lightly touched.
Remove from pan and cool on a rack.
Family Favorite Chewy Apricot Pecan Oatmeal Cookies


Ingredients:
butter, shortening, water, flour, baking powder, salt, cinnamon, oatmeal, light brown sugar, granulated sugar, eggs, honey, vanilla, pecans

Directions:
Preheat oven to 350 degrees.
Line baking sheets with parchment paper.
Mix the flour, baking powder, slat, cinnamon, and oatmeal.
Beat the butter, shortening, water and sugars together until light and fluffy.
Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
Add the flour mixture in two additions, beating each until well combined.
Stir in the chopped apricots and pecans.
Drop by tablespoonfuls about 2 inches apart on cookie sheets.
Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
Let cool on the pan for 5 minutes, then transfer to a cooling rack.