xiaoxl/recipe_data huggingface dataset:
Hostess Twinkie Filling (Copycat)


Ingredients:
butter, granulated sugar, evaporated milk, vanilla

Directions:
"Beat the mixture without stopping for 30 minutes.  Sufficient to fill 24 cakes."
Lemon-Apricot Chicken


Ingredients:
boneless skinless chicken breast halves, butter, egg, water, Bisquick, lemon peel, garlic powder, lemon juice, soy sauce, ground ginger

Directions:
Heat oven to 425-degrees.  Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
Beat egg and water together slightly.
Mix Bisquick, lemon peel, and garlic powder.
Dip chicken into egg mixture, then coat with Bisquick mixture.  Place in pan.  Drizzle with remaining melted butter.
Bake uncovered for 20 minutes, then turn chicken.  Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm.  (This can be started with just a few minutes left on the chicken.].
Cut chicken crosswise into slices, and top with sauce.  Enjoy!  Tastes great served with rice.
Corn Chowder from Mimi's Cafe


Ingredients:
butter, onions, celery, hot water, potatoes, half-and-half cream, frozen corn, sugar, salt, white pepper, flour

Directions:
On medium heat, melt butter., Simmer onion and celery for 5 minutes until soft but not brown., Add water, potatoes, corn and seasonings., Cover and simmer for 30 minutes or until potatoes are barely tender., Whisk the flour into 1 cup of half & half and stir into soup., Add remaining 3 cups half & half., Simmer for about 15 minutes until soup thickens to creamy consistency., To make soup thicker, simmer another 5-10 minutes.
Italian Chicken and Tomatoes


Ingredients:
chicken breasts, Italian-style stewed tomatoes, chopped tomato, green pepper, onion, green onion, oregano, thyme, salt, pepper

Directions:
Cook chicken until done in a skillet using olive oil and a touch of butter for flavour over medium heat.
Add in tomatoes to deglaze the pan and then add in the rest of the ingredients.
Cook for 20 minutes on medium low temperature until vegetables are tender.
Serve over white rice or pasta.
I love to serve this with recipe #82356, Cheese and Jalapeno Foccacia Bread.
Chocolate Mint Meltaways


Ingredients:
unsalted butter, vanilla extract, powdered sugar, powdered sugar, all-purpose flour, unsalted butter, imported white chocolate, vegetable shortening

Directions:
For cookies:  Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Roll the dough into small balls and flatten them slighty. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
(Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.].
Honey-Dijon Pork Chops
Category: main-dish
By April

I originally saw this recipe for chicken, but I decided to use pork instead.

Ingredients:
¼ cup Dijon mustard
¼ cup honey
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 (1-inch thick) boneless pork loin chops

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Mix Dijon mustard, honey, black pepper, and garlic powder in a bowl. Arrange pork chops in prepared baking dish and pour mustard mixture over pork. Bake in preheated oven until pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Yields: 4 servings

Calories: 424.9
Fat: 12 g
Saturated fat: 4.1 g
Carbohydrates: 21.4 g
Sugars: 17.6 g
Dietary fiber: 0.3 g
Protein: 54.6 g
Cholesterol: 142 mg
Sodium: 465 mg
Spicy Tomato Jam


Ingredients:
tomatoes, serrano chili, sugar, lemon juice, fresh cilantro, fresh basil, tomato juice

Directions:
Bring a medium size pan of water to a boil.
Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water.
Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water.
Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.].
Cut the tomatoes into fourths, place in container of food processor along with metal blade and pulse 2 to 3 times to chop being careful not to over process.
Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes.
Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend.
Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute.
Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface.
Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine.
Return the tomatoes to heat, bring to a simmer and allow to cook until thick and temperature on candy/jelly thermometer reaches 220 degrees; approximately 20 to 30 minutes.
Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space.
Wipe the rim of the jars with clean cloth, place on the lids and rings; put the jars into a water bath canner with boiling water and process for 5 to 10 minutes or as recommended for your altitude.
Carefully remove the jars from the water and place on countertop on top of a towel.
Allow jars to cool and check seal; label and store in cool place.  Enjoy!
Note:  If you don't have a candy/jelly thermometer; you can use the plate test.  Place a small plate in the freezer and allow to chill.  Remove plate a drop a small amount of hot jam onto plate, return to freezer for 1 minute.  The mixture should hold its shape when touched and not have watery edges.
Creamy Zesty Herbed Chicken


Ingredients:
chicken thighs, all-purpose flour, chicken broth, roasted garlic, cream cheese, dried thyme, lemon

Directions:
Season chicken on both sides with salt & pepper. Fry chicken thighs in 12" (cast iron preferred] skillet. If there's skin, you won't need additional fat. If they're skinless, you may want a touch of oil. Remove to plate when cooked through.
Add flour & whisk until smooth. Add roasted garlic, cream cheese, thyme, lemon zest & juice. Whisk until smooth & bring to a boil. Add chicken thighs back to pan. Cook for a few minutes; taste for seasoning & add additional salt & pepper if necessary.
Enjoy over rice or noodles.
Fruit-Filled Dessert Quesadillas


Ingredients:
flour tortillas, butter, margarine, confectioners' sugar, low-fat cream cheese

Directions:
Lightly brush one side of a tortilla with butter.
Spread the tortilla with a thin layer of cream cheese, if desired.
Spread about 1/4 cup pie filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges.
In a large skillet on medium-low heat, cook the tortilla until lightly browned (about 4 min.]; turn and brown the other side.
To serve, dust with confectioners' sugar or cinnamon-sugar.
Each quesadilla may be served whole or cut into 3-4 wedges before serving.
Serve hot.
Cheesy Chicken and Biscuit Casserole


Ingredients:
onion, butter, chicken breast, sour cream, milk, cheddar cheese

Directions:
Preheat oven to 350°F
Melt the butter in a frying pan over medium heat and add the chopped onion.  Sauté until tender.
Add milk, sour cream, and soup.  Heat through.
Add 1/2 cup cheese and spoon into an 8x8 inch baking dish.
Lay biscuits side by side on top of the mixture.  Sprinkle remaining cheese on top.
Bake for 20 minutes or until biscuits are golden brown.
Summer Fruit Salad with a Lemon, Honey, and Mint Dressing
Category: salad
By TimTanguay

A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing

Ingredients:
4 cups cubed seeded watermelon
2 cups sliced fresh strawberries
2 large  fresh peaches, cut into cubes
2 large  nectarines, cut into cubes
1  red Anjou pear, cut into cubes
1 cup seedless grapes, halved
2  lemons, juiced
¼ cup minced fresh mint (chocolate mint preferred)
½  lemon, zested
1 tablespoon honey (fireweed honey preferred)

Directions:
Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl. Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat. Refrigerate 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 99
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 24.8 g
Sugars: 19.9 g
Dietary fiber: 2.8 g
Protein: 1.5 g
Sodium: 3.2 mg
Portobello Mushroom Stroganoff
Category: pasta-and-noodles
By CHORDATA

This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious.

Ingredients:
3 tablespoons butter
1 large onion, chopped
¾ pound portobello mushrooms, sliced
1 ½ cups vegetable broth
1 ½ cups sour cream
3 tablespoons all-purpose flour
¼ cup chopped fresh parsley
8 ounces dried egg noodles

Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan.  Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

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

Calories: 525.2
Fat: 30.1 g
Saturated fat: 17.4 g
Carbohydrates: 53.3 g
Sugars: 5 g
Dietary fiber: 4.3 g
Protein: 12.8 g
Cholesterol: 101.4 mg
Sodium: 295.4 mg
Nacho Cheesy Chili


Ingredients:
onion, ground beef, kosher salt, black pepper, cumin, garlic cloves, tomatoes, tomato paste, chili beans, tortilla chips, green chilies, cayenne pepper, parmesan cheese, sharp cheddar cheese, sharp cheddar cheese

Directions:
Heat a dutch oven over medium heat with 1 tablespoon of oil. Cook the onions for about 2 minutes or until they just begin to soften. Add the ground beef, 1 1/4 teaspoons of kosher salt, and 1/2 teaspoon of pepper. Cook until brown then drain. To the browned meat, add the chili seasoning, garlic, and tomato paste and cook for 2 minutes. Add the V8 Juice, chili beans, can of tomatoes, crushed Doritos, and any of the optional ingredients listed above. Do NOT add the cheeses yet. Stir, cover, and bring to a simmer. Reduce the heat to maintain a very gentle simmer (around medium-low]. Simmer for 30 to 45 minutes. Turn off the heat and add the cheeses and stir to combine. Allow the cheese to melt for about a minute then stir again. Taste for seasoning and adjust salt and pepper as needed. It is highly likely you will need more salt. I add anywhere from 1/2 to 1 teaspoon of additional kosher salt (half that amount for table salt] but I'll let you decide how much to add. The chili should be rich and thick and the ground beef should be very tender. If it is too thick add a little water or V8 Juice.
To serve, ladle some chili into a bowl and top with some additional Doritos and freshly grated cheddar cheese.
* Chili Seasoning and chili powder are technically different things. Popular brands of chili seasoning include Williams and McCormick. Chili seasoning contains chili powder as the primary ingredient but also includes things like onion powder, garlic powder, etc. If you can't find chili seasoning, no biggie. Use chili powder instead.
** Why V8 Juice? V8 juice is made up of several pureed veggies including tomatoes, carrots, celery, and more. Plain tomato juice or canned tomato sauce does not have the same depth of flavor.
*** To make 1/3 cup of finely crushed Doritos, measure out 1 cup of Doritos – breaking each Dorito into a few pieces so they lay properly in the cup. If you have some Doritos left in the bottom of the bag that are already in small pieces, this is a great use for them. Dump the cup of Doritos into a resealable bag and use a rolling pin to finely crush the chips. After they are finely crushed, you'll have about 1/3 cup.
**** You really need to use freshly grated cheese in this instead of the stuff that comes pre-shredded. Pre-shredded cheeses contains stabilizers that can sometimes impede melting. For this reason, I highly recommend that you use freshly grated in this recipe.
Bedouin Tea


Ingredients:
dried thyme, sage, cardamom pods, cinnamon stick, black tea, water, honey

Directions:
Heat 4 1/2 cups water with the thyme, cardamon pods, cinnamon stick and black tea.
Simmer for five minutes.
Turn off heat and steep for five minutes.
Strain tea and serve with honey, if desired.
Tagine of Monkfish


Ingredients:
new potatoes, olive oil, garlic cloves, cherry tomatoes, green bell peppers, kalamata olive, water, kosher salt, ground cumin, paprika, fresh cilantro

Directions:
Pound 2 garlic cloves and salt into a smooth paste with a mortar and pestle.  Add the cumin, paprika, juice from the lemon, and chopped cilantro and mix until slightly emulsified.  This is the chermoula.
Reserve a little of the chermoula for cooking and rub the rest of it over the monkfish.  Cover and leave to marinate in a cool place for 1 hour.
Par-boil the potatoes for about 10 minutes and then cut them in-half.  Thinly slice the remaining garlic cloves.  Heat 3-4 tbsp of the olive oil in a heavy pan and stir in the garlic.  When the garlic just begins to color, add the tomatoes and cook until just softened.
Add the peppers to the tomatoes and garlic, together with the remaining chermoula, and add salt and pepper to taste.
Spread the potatoes over the base of a shallow pan or deep, ridged frying pan.  Spoon 3/4 of the tomato and pepper mixture over and place the marinated fish chunks on top with the chermoula you reserved in step #2.
Spoon the rest of the tomato and pepper mixture over the fish and add the olives.  Drizzle a little extra olive oil over the dish and pour in the water.
Heat until simmering.  Cover and cook over medium heat for 15 minutes, or until the fish is cooked through.
Serve with fresh, warm, crusty bread.
Mashed Potatoes Olè


Ingredients:
potato, carrot, sour cream, cheddar cheese, monterey jack cheese, white pepper, white corn kernels

Directions:
Bring a large pot of water to boil and cook the potatoes until tender.
Drain.
Meanwhile as the potatoes are boiling, combine the remaining ingredients *except* for the corn in a large mixing bowl.
Add the drained potatoes to the mixing bowl and mash them with the other ingredients. Taste and adjust if necessary.
Stir in the corn.
Serve and enjoy!
Salsa Macaroni and Cheese


Ingredients:
butter, margarine, milk, salsa, cheddar cheese

Directions:
Preheat oven to 375°F., Prepare dinner as directed on package., Stir in salsa., Spoon into greased casserole dish., Top with cheese., Bake for 15 minutes or until heated through.
No-Bake Chocolate-Oatmeal Cookies
Category: desserts
By mandy

I got the recipe for these no-bake chocolate-oatmeal cookies from my aunt.

Ingredients:
2 cups white sugar
½ cup unsweetened cocoa powder
½ cup butter
½ cup milk
2 cups oatmeal
1 cup flaked coconut
1 teaspoon vanilla extract

Directions:
Combine sugar, cocoa powder, butter, and milk in a saucepan over high heat and boil for 5 minutes. Turn off heat and immediately stir in oatmeal, coconut, and vanilla extract. Drop by tablespoonfuls onto wax paper and let cool in the refrigerator for 1 hour.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 hr 15 mins
Yields: 12 cookies

Calories: 290.4
Fat: 11 g
Saturated fat: 7.1 g
Carbohydrates: 48.1 g
Sugars: 36.3 g
Dietary fiber: 3.2 g
Protein: 3.1 g
Cholesterol: 21.1 mg
Sodium: 77.8 mg
Southern Bread & Butter Pickles


Ingredients:
cucumbers, onions, white sugar, cider vinegar, turmeric, celery seeds, mustard seeds, pickling salt

Directions:
Wash cucumbers and slice thinly.
Peel onions, slice and seperate into rings.
Pack clean gallon jar with layers of cucumbers and onion rings.
In a saucepan, heat remaining ingredients until just boiling.
Pour over cucumbers and onions in jar and cover with lid.
Let cool and refrigerate.
The amount of cucumbers is approximate because the yield is dependent on the size of cucumbers you use.
Lamb Loin Chops With Mushroom Marsala Sauce


Ingredients:
lamb loin chops, all-purpose flour, olive oil, butter, cremini mushrooms, shallots, garlic cloves, marsala wine, Dijon mustard, fresh thyme

Directions:
In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
Sprinkle with fresh thyme and serve over hot mashed potatoes.
More recipes featuring fresh local ingredients are available at mushrooms.ca.
Mexican Mole Baked Beans #A1


Ingredients:
milk, boiling water, dried cherries, walnuts, chili powder, cinnamon, brown sugar, dark chocolate, black beans

Directions:
Roast the Peppers: Turn on oven broiler and line a baking dish with foil. Slice the poblano peppers lengthwise, removing and discarding the stems, ribs, and seeds. Press each pepper half with your hand to flatten it a bit, then arrange peppers skin-side up on foil-lined baking dish. Rub peppers with oil, then transfer to top rack of oven and broil for 5-10 minutes, until skins are very charred and blistered. Remove from oven and carefully fold the foil around the peppers to form a closed packet. Set aside and let peppers steam for 10 minutes before opening packet. Once peppers are cool enough to handle, peel the skins away from the flesh of the peppers with your fingers. Discard the skins and set the peeled roasted peppers aside.
Make the Mole Sauce: While the peppers are steaming, combine the hot coffee, boiling water, dried cherries, and chopped walnuts in a heat-proof bowl and set aside for 10 minutes to soften the fruit and nuts. After 10 minutes, transfer this mixture to a blender and add the peeled roasted peppers, A1 sauce, chili powder, cinnamon, and brown sugar. Puree the mixture until very smooth, taking care to first remove the center stopper of the blender lid and cover the opening with a towel (this allows steam from the hot liquid to escape while blending].
Cook the Beans: Transfer the mole sauce to a large saucepan over medium heat. Whisk in the chocolate until dissolved, then add the black beans. Bring to a boil, then reduce heat and simmer uncovered for 50-60 minutes, gently stirring every so often to make sure the beans on the bottom are not sticking or becoming overdone. The beans are done when the sauce has thickened to a gravy-like consistency that coats the beans nicely. You can serve the beans immediately, though they will keep for several days in the fridge. As the batch is quite large, you can also choose to freeze half of the beans for a later use. To prepare frozen beans, first thaw overnight in the fridge, then reheat gently.
Homemade Maple Syrup
Category: side-dish
By LUCYNDA

My version of maple syrup - why buy from the store?

Ingredients:
1 cup water
1 cup white sugar
1 cup brown sugar
1 tablespoon maple flavored extract

Directions:
Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups

Calories: 51.5
Carbohydrates: 13 g
Sugars: 13 g
Sodium: 2.2 mg
Smoked Spicy Snapper


Ingredients:
garlic cloves, chili peppers, onion, tomatoes, tomato paste, ground cumin, cilantro, green olives, red snapper, olive oil, pepper

Directions:
In a food processor mix garlic, chili peppers, onion, tomato, tomato paste, and cumin.
Add cilantro and add green olives.
Score fish 3 times on each side.
Brush with olive oil.
Sprinkle with pepper.
Put paste mixture on each side.
Put on foil on grill.
Grill 45 minutes until dorsil fin comes out when pulled or bake in 350 degree Fahrenheit oven for 1 hour until dorsal fin comes off when pulled.
You need to baste fish which ever way you cook it.
Sweet Tea Baby Back Ribs


Ingredients:
tea, brown sugar, kosher salt, black peppercorns, bay leaves, garlic, clove, onion powder, garlic powder, brown sugar, cayenne pepper, chili powder, cumin

Directions:
Heat tea in a sauce pan over medium heat.  Add sugar and remaining brine ingredients.   Heat through, stirring occasionally until sugar dissolves in tea.  Pour brine into large bowl.  Cool and refrigerate for 4 hours.
Cut each rib in half and add to brine.  Place in the fridge for 18 to 24 hours.  Remove ribs from brine and pat dry.  Place bone side on a cutting board and rub with rib spice.  Turn rib over and rub other side with rib spice.
Prep your grill for indirect grilling by placing coals on only one side of the grill.  Cook over indirect heat (250 to 300 degrees temperature] for about 2 hours, turning often and checking flame for any small flare ups.
Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.
Tangy Shrimp Spaghetti


Ingredients:
baby shrimp, baby shrimp, spaghetti noodles, parmesan cheese, black olives

Directions:
Mix Tomato Soup, Shrimp and Cocktail Sauce., Bring to a simmer on med. heat., When hot remove from heat and pour over cooked Spaghetti., Optional: Top with Parmesan Cheese or sliced Black Olives.
Nigerian Peanut Soup


Ingredients:
beef broth, roasted peanuts, dried red pepper flakes, green bell pepper, onion

Directions:
Heat the broth to a bare simmer and, in a small bowl, stir together the peanuts and ½ cup of the broth until the mixture forms a paste.
Stir paste into the simmering broth, add chili peppers, bell pepper and onion, and bring to a boil.
Simmer, stirring occasionally, for 15-20 minutes, or until the soup thickens to desired consistency, and season to taste.
Cocoa Brownies


Ingredients:
sugar, margarine, vanilla, eggs, flour, cocoa powder, baking powder, baking soda

Directions:
MIx all ingredients and spread in a nine inch square pan., Bake at 350 degrees for 25 to 30 minutes.