xiaoxl/recipe_data huggingface dataset:
Quick and Easy Pansit


Ingredients:
canola oil, onion, garlic cloves, mushrooms, carrot, sesame seeds, low sodium soy sauce, black pepper

Directions:
Cook noodles according to package directions, omitting salt and fat.  Drain and set aside.
Heat canola oil in a large nonstick skillet over medium-high heat.
Add onion, garlic and mushrooms to pan; saute 5 minutes or until tender.
Add chicken, carrots, peas and beans; cook 3 minutes or until thoroughly heated.
Stir in sesame seeds, soy sauce, sesame oil, pepper and noodles.  Serve immediately.
Chicken Enchiladas


Ingredients:
boneless chicken breast, olive oil, sour cream, colby-monterey jack cheese, tortillas

Directions:
Heat skillet and add olive oil.  Cook chicken.  Remove from heat and allow to cool.
Meanwhile, mix soup, sour cream, hot sauce, jalapeños, and half of cheese together.
After chicken chicken has cooled (it will melt the cheese and make it hard to assemble if left warm], mix in with soup mixture.
Take one - two tablespoons of enchilada sauce and spread over 1 tortilla, add 2-3 table spoons of chicken/soup mixture.  Roll up and place seam side down in a sprayed 9x13 pan.  Repeat until all of your chicken/soup mixture is gone.  Depending on how full you make your tortillas you might have more or less than 8.  If needed keep making and start another pan.
Top enchiladas with remaining enchilada sauce and cover with remaining cheese.
Cover pan with tin foil.  Refrigerate until ready to bake (I usually make the night before and throw in the oven when I get home].  This recipe also freezes really well, just allow to thaw before baking.
Heat oven to 375° and cook covered for 45 minutes.  Uncover and cook another 15 minutes (or until cheese is melted].
Scalloped Potatoes Chicken Supper


Ingredients:
scalloped potatoes mix, poultry seasoning, boiling water, carrot, celery, onion

Directions:
Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning.
Whisk in the water & soup; stir in the chicken, carrots, celery, onion and potatoes.
Transfer to a greased 2 quart baking dish and bake uncovered at 400 degrees for 45-50 minutes or until vegetables are tender.
Pepperoncini  (oil and Garlic Spaghetti)


Ingredients:
spaghetti, garlic cloves, olive oil, salt, water

Directions:
Put pasta in pot to boil over high heat. I usually put in oil, some salt, and fresh herbs in mine. Boil till tender, save 1 cup of the pasta water.  Drain pasta.
Heat skillet over medium-high heat. Pour oil in skillet. When hot put garlic in it. Swirl around till fragant, about 3-4 minute.
Add spices and pasta. Add water, a little bit at a time, till pasta does not look dry but is not swimming in liquid either. Add 1/4 cup at a time. Toss to incorporate all together.
Enjoy!
Blueberry Buzz Non-Alcoholic  Cocktail


Ingredients:
"ginger ale"

Directions:
"Mix all ingredients together and serve in glass."
Simple Crepes With Strawberries


Ingredients:
brandy, fresh strawberries, powdered sugar

Directions:
Place warmed crepe on dessert plate, folded in half twice, then cover with sliced strawberries.
Melt jam over low heat, stirring constantly, then remove from heat and stir in brandy, immediately drizzling mixture over strawberries (if you wait the jam will lose its sauce consistency].
Dust with powdered sugar.
Lazy Man's Soutzoukakia ( a Greek Style Bolognese)


Ingredients:
lean ground beef, garlic, cumin, red wine, onion, pasta

Directions:
Cook pasta according to directions on box.
While pasta is cooking, brown the ground beef with the garlic, cumin, onion, salt and pepper.
Once beef has browned and the onions are translucent, add the wine and the pasta sauce and simmer for about 10 minutes.  Serve over pasta.
Lemon Crinkle Cookies
Category: desserts
By hantie96

Delicious, chewy cookies with loads of lemon flavor and a crinkle effect.

Ingredients:
1 ½ cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
⅛ teaspoon baking soda
1 cup white sugar
½ cup butter, softened
1  egg
1 teaspoon vanilla extract
1 teaspoon lemon extract
1  lemon, zested and juiced
1 drop yellow food coloring, or as desired  (Optional)
¾ cup powdered sugar

Directions:
Sift flour, baking powder, salt, and baking soda together in a medium bowl. Set aside. Beat sugar and butter together in a large bowl using a handheld electric mixer or a stand mixer with the paddle attachment until creamy. Beat in egg, vanilla extract, lemon extract, lemon zest and juice, and yellow food coloring. Scrape down the sides of the bowl and mix once more, making sure everything is combined. Add flour mixture and mix until just combined. Cover bowl and refrigerate cookie dough for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Scoop dough using a cookie scoop or spoon into roughly 1 1/2-inch rounds. Slightly flatten cookies to 1/2-inch thickness. Pour powdered sugar into a shallow bowl. Place flattened rounds in powdered sugar and cover until well coated. Remove with a fork or spoon and place on the prepared baking sheet. Bake in the preheated oven until cookies are no longer glossy and have a matte look, 12 to 15 minutes. Remove from the oven and let cool on the baking sheet for 3 to 5 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 35 mins
Yields: 24 cookies

Calories: 114.4
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 18.8 g
Sugars: 12.2 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 17 mg
Sodium: 66 mg
Spanish Green Beans and Tomatoes
Category: side-dish
By jed

A traditional Spanish side dish that I've served on holidays for many years. But it's a simple, tasty dish anytime!

Ingredients:
2 tablespoons olive oil
2 cloves garlic, crushed
2 pounds fresh green beans, cut into 1-inch lengths
3 cups canned diced tomatoes with their juice
1 tablespoon chopped fresh chives
3 tablespoons pine nuts
2 tablespoons lemon juice
1  bay leaf
salt and pepper, to taste

Directions:
Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 139
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 16.2 g
Sugars: 5.4 g
Dietary fiber: 6.4 g
Protein: 4.9 g
Sodium: 199.6 mg
Granola Blondies


Ingredients:
egg, brown sugar, all-purpose flour, baking powder, salt, dried cranberries, cherries

Directions:
In a large mixing bowl, beat the egg, egg white, brown sugar and oil until blended. Combine the flour, baking powder and salt; gradually stir into sugar mixture just until blended. Stir in granola and cranberries (batter will be thick].
Spread into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until golden brown and set. Cool on a wire rack. Cut into bars.
Omie's Lemon Meringue Pie - Easy!


Ingredients:
margarine, lemon juice, white sugar

Directions:
Crush biscuits and mix with margarine to form a biscuit base for your pie., Beat all of the filling ingredients together and fill the pie shell., Beat egg whites and sugar till stiff peaks are formed., Layer egg whites onto filling and form peaks with the back of a teaspoon., Bake at 180 degrees centigrade for 30 minutes., Leave to cool then refrigerate., Enjoy!
Tucson Cheese Crisps


Ingredients:
tomatoes, mild green chilies, green onions, fresh cilantro, vinegar, flour tortillas, flour tortillas, cheddar cheese, monterey jack cheese

Directions:
Preheat the oven to 400°.
Combine the salad topping ingredients in a small bowl.
Bake the tortilla for 4-5 minutes directly on the oven rack; remove the tortilla from the oven and place it on a baking sheet or pizza stone.
Sprinkle the cheese on and return to the oven; bake until the cheese melts completely, another 4-5 minutes.
Transfer the tortilla to a platter and spoon on the salad topping.
Serve the crisp immediately, breaking off pieces of the tortilla to eat it.
Spanish-Style Quinoa
Category: side-dish
By Momi

This quinoa dish is a delicious and higher protein alternative to Spanish rice.  This is a nice side dish to a Mexican meal, or it can be used as a filling in burritos. I like my food on the less-salty side, so you may have to adjust the seasonings to your taste.

Ingredients:
2 tablespoons vegetable oil
1 cup uncooked quinoa
1 medium onion, finely chopped
3 cloves garlic, minced
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
2 ½ cups water
1 teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon ground cumin

Directions:
Heat the vegetable oil in a large saucepan over medium-high heat. Stir in the quinoa, onion, garlic, and green pepper. Cook and stir 5 to 10 minutes until the onion is tender, and the quinoa has lightly toasted. Stir in the tomato sauce and water, then season with the chili powder, garlic powder, and cumin. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the liquid is absorbed, about 30 minutes. Stir the quinoa occasionally as it cooks.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 cups

Calories: 125.6
Fat: 4.9 g
Saturated fat: 0.7 g
Carbohydrates: 17.5 g
Sugars: 2 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Sodium: 154.5 mg
Mandel Broetli (Almond Biscuits)


Ingredients:
eggs, icing sugar, kirsch, salt, plain flour

Directions:
Cream eggs and sugar.
Add kirsch, almond essence, and salt.
Add flour ground almonds and knead to a dough. (You may need a little extra flour].
Roll out the dough to 1cm thick on a floured surface.
Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!].
Place on baking paper on an oven tray.
Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.
Berry Blast!


Ingredients:
frozen mixed berries, vanilla yogurt, banana

Directions:
Dump  Frozen Berries into blender.
Add in yogurt on top of the Frozen Berries.
Next add in banana carefully cut into 6-8 pieces so that the blender does blend it with the other ingredients.
add in juice.
Blend- If does not blend correctly add in some more juice.
set blender to liquefy or blend (settings].
Enjoy!
JIF® Irresistible Peanut Butter Cookies
Category: trusted-brands-recipes-and-tips
By Jif

The classic peanut butter cookie made even more irresistible with JIF® Peanut Butter!

Ingredients:
1 ¼ cups firmly packed light brown sugar
¾ cup JIF® Peanut Butter
½ cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1  egg
1 ¾ cups sifted all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt

Directions:
Preheat oven to 375 degrees F.  Place sheets of foil on countertop for cooling cookies. Combine brown sugar, JIF® peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.  Flatten slightly in crisscross pattern with tines of fork. Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Yields: 2 dozen

Calories: 166.4
Fat: 8.3 g
Saturated fat: 1.9 g
Carbohydrates: 20.1 g
Sugars: 12.1 g
Dietary fiber: 0.7 g
Protein: 3.3 g
Cholesterol: 7.9 mg
Sodium: 156.6 mg
Glazed Chicken Drumsticks


Ingredients:
chicken drumsticks, soy sauce, honey, five-spice powder, garlic

Directions:
Place chicken drumsticks into a large ziplock bag.
Mix remaining ingredients and pour over chicken.
refrigerate overnight (or at least one hour] turning bag over occasionally so chicken gets well coated.
Arrange chicken on rack in foil lined broiler pan that has been sprayed with a cooking spray such as Pam.
Reserve marinade.
Brush chicken with reserved marinade.
Cook in 375 degree oven for 45 minutes.
Turn chicken and cook, brushing occasionally with reserved marianade until chicken is done approximately 45 minutes.
Ham & Cheese on Potato Bites With Honey Mustard #SP5


Ingredients:
ham, smoked gouda cheese

Directions:
In a large pan, brown potatoes over medium-high heat, approximately 5 minutes on each side. Place on a plate lined with paper towels to absorb excess oil.
Place slice of ham and slice of cheese on one potato piece and top with honey mustard. Finish the bite with another fried potato slice.
Fruit Salad for One


Ingredients:
strawberries, blackberries, grapes, sugar, Splenda sugar substitute

Directions:
Wash all fruits thoroughly., Cut up strawberries and add to a bowl., Add remaining fruit., Add sugar and stir., Enjoy!
Oven-Smoked Kalua Pork


Ingredients:
water, liquid smoke, kosher salt

Directions:
Preheat oven to 400 degrees F.
Place pork roast fat side up in a roasting pan.
Combine Liquid Smoke and water and pour over meat.
Sprinkle kosher salt on top of meat; cover and cook at 400 degrees F for three hours, or until meat is done.
Let cool slightly, then shred.
Colorful Tomato and Quinoa Salad


Ingredients:
quinoa, tomatoes, tomatoes, yellow tomatoes, red onion, of fresh mint, dill, lemon juice, olive oil, salt, pepper

Directions:
Place 1/2 cup water and quinoa in a saucepan, bring to a boil. Reduce to a simmer, cover and cook until all water is absorbed, for about 10 – 15 minutes. Cool the quinoa. (You can cook a larger amount of quinoa and save it for other uses.].
In a bowl, mix quinoa and all the other ingredients. Cover and refrigerate until it is cold.
Infuse love and serve!
Cranberry Coffee Cake


Ingredients:
unsalted butter, sugar, eggs, flour, baking powder, salt, sour cream, whole berry cranberry sauce, powdered sugar, milk, vanilla extract

Directions:
With a mixer, using a large bowl, cream the butter.
Gradually add sugar. Beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Mix in almond extract.
In a separate bowl, sift together the flour, baking powder and salt.
Alternate mixing in the flour mixture and sour cream until all blended together.
Pour batter into greased 9 x 13 cake pan. Spoon cranberry sauce over batter. Spread slightly but do not try to completely cover top of the batter.
Sprinkle with almonds.
Bake at 350 degrees for 35 to 40 minutes or until the cake pulls slightly away from the sides of the pan.
Meanwhile, blend the glaze ingredients.
Once the coffeecake is done, cool slightly and then drizzle the glaze over the top.
Layered Sandwich Cooked in a Bundt Pan


Ingredients:
sesame seeds, frozen puff pastry, cheddar cheese, ham, turkey, red onion, butter

Directions:
Preheat oven to 350-degrees F.
Butter bundt pan and then sprinkle sides and bottom of pan with sesame seeds.
Roll two sheets of pastry into a 16 x 14- inch rectangle.
In the first rectangle, make a 3-inch cross shaped cut in the center. Place the cross cut over the center tube of the pan and very gently fit the pastry over the bottom and up the sides of the pan, pulling the cross cut up about half-way up the tube.
Layer one cup of cheese and half of the ham, turkey, onion and red peppers over the dough. Repeat layer; topping with the remaining cheese (1 cup].
In the second rectangle of pastry cut a 3-inch cross cut in the center of the dough (as done in the first rectangle] and place center (cross cut] over the center of the tube pan, pinching the edges of the pastry sheets together to seal in the filling. Brush top with melted butter.
Bake for 65-70 minutes or until golden brown. Let stand 15 minutes and then invert onto serving plate.
Can be served warm or at room temperature, cutting into wedges to serve.
Sweet & Sour Kielbasa


Ingredients:
chunk pineapple, Polish sausage, cornstarch, soy sauce, cider vinegar, granulated sugar, salt, chicken broth

Directions:
Drain pineapple, reserve juice (*for a substitute to the chicken broth, you can use 1 cup juice/water with 1 bouillon cube and omit the salt]; set aside.
Slice sausage into 1/2 inch thick slices; set aside.
In a 9x13 baking dish, blend cornstarch, soy sauce, vinegar, sugar, salt & broth with a whisk until smooth.
Add meat and pineapple chunks. Mix well.
Bake, uncovered, at 350 degrees for 45-50 minutes, until hot, bubbly, and sauce has thickened.
Serve hot with a container of cocktail picks. Servings listed are for appetizer portion.
Spiced Grapes
Category: appetizers-and-snacks
By MJodyH

This is a nice accompaniment to cheese and crackers. Serve with toothpicks.

Ingredients:
½ cup white sugar
½ cup water
½ teaspoon Chinese five-spice powder
1 pound seedless grapes

Directions:
Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture. Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

Prep time: 10 mins
Cook time: 5 mins
Total time: 1 day
Yields: 12 servings

Calories: 59.5
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 15.1 g
Sugars: 14.7 g
Dietary fiber: 0.4 g
Protein: 0.3 g
Sodium: 1.1 mg
Pumpkin Banana Muffins


Ingredients:
whole wheat flour, baking powder, ground cinnamon, ground ginger, baking soda, salt, pumpkin, eggs, granulated sugar, brown sugar, banana

Directions:
Preheat oven to 350°F, grease or line muffin tins with paper liners.
Combine flour, baking powder, cinnamon, ginger, baking soda and salt in a medium bowl.
Stir so it's well mixed.
Combine pumpkin, eggs, granulated sugar, brown sugar, bananas, and oil in a larger mixing bowl; beat until smooth.
Gradually beat in flour mixture, beat until just combined.
Spoon into prepared pans or tins.
Bake for 25 to 30 minutes,until toothpick inserted into the middle of the of a muffin comes out clean.
Remove muffins to a wire rack as soon as they come out of the oven.
Makes 24 substantial muffins.
Peanut Butter Protein Cookies


Ingredients:
unsweetened applesauce, butter, Splenda sugar substitute, brown sugar, eggs, all-purpose flour, baking soda, baking powder

Directions:
Preheat oven to 350°F.
Combine the wet ingredients, then stir in the dry.
Roll dough into 1" balls, and place on an ungreased cookie sheet about 2" apart. And press them down with a fork.
Bake for 12 minutes.
Dianne's Eggplant Parmesan


Ingredients:
eggplant, black pepper, onion, bell pepper, parmesan cheese, parmesan cheese, salt, brown sugar

Directions:
Peel and thinly slice the eggplant lengthwise.  Sprinkle with 1/2 teaspoon of the salt.  Place a colander in a shallow pan.  Place the eggplant slices in the colander and place a similar size and shaped bowl on top of the slices to press.  Allow the slices to drain for 45 to 60 minutes.
Meanwhile, in a large skillet over medium heat, cook the meat until no longer pink (drain fat].  Add the onion, bell pepper, 1/2 teaspoon salt, black pepper; stir and continue to cook until the onion and pepper are tender.  Add the spaghetti sauce and brown sugar.  Reduce the heat, cover and simmer for 30 minutes.
Preheat oven to 375 degrees and coat a glass baking dish with cooking spray.  Spread about 1/2 of the meat sauce on the bottom of the dish.  Layer eggplant slices on top of the sauce and sprinkle with both cheeses.  Repeat until all the sauce and eggplant have been used, ending with a layer of sauce.  Sprinkle the top layer generously with the remaining cheese.  Loosely cover the dish with foil and bake for 30 minutes.  Remove the foil and bake for 10 to 12 minutes longer, or until the cheese is golden brown.
Sausage and Cheese Balls Breakfast Scramble


Ingredients:
sausage, eggs, margarine, butter, salt, ground black pepper

Directions:
Take and cut each sausage ball into 4 pieces.
Lightly brown in 1 Tablespoon of margarine over medium heat.
Add remaining margarine and let melt, then add beaten egg and scramble until eggs are done to your liking.
Serve with your favorite style of potatoes and enjoy :] !
Carrot Thyme Soup


Ingredients:
butter, olive oil, yellow onions, garlic, carrots, low sodium chicken broth, dried thyme, fresh thyme, parsley, sugar, salt, white pepper

Directions:
Melt butter with the oil in pan.
Saute the onion and garlic in mixture till onions are limp.
Add carrots and toss to coat.
Add stock, champagne, thyme, parsley and sugar. Simmer till carrots are crisp-tender.
Puree in small batches and return to pan.
Reheat and season with salt and pepper. Add more sugar if needed.
Edamame Hummus


Ingredients:
edamame, fresh flat-leaf parsley, tahini, fresh lemon juice, garlic cloves

Directions:
Prepare edamame according to package directions,omitting salt. drain.
Combine edamame, parsley, tahini, 3 tbsp water, lemon juice, garlic and salt to taste into a food processor; blend1 to 2 minutes or until smooth.
Spoon into serving bowl.
Bubble Soap (For Preschool)


Ingredients:
"water"

Directions:
"Mix glycerin with liquid detergent and water in a mixing bowl.  Gather bubble wans to make bubbles galore!"
Pita Bread from a Mix


Ingredients:
water, Whole-Wheat Hot Roll Mix, cornmeal, flour

Directions:
In a medium bowl, stir the yeast into the lukewarm water and allow to become frothy; beat in the oil and 2 cups hot roll mix.
Stir in enough of the remaining mix to make a soft dough; turn out on a lightly floured surface and knead until smooth, 7 to 10 minutes.
Clean and grease the bowl, place the dough in bowl, turning to grease all sides; cover with a damp towel and let rise in a warm place, free from drafts, until doubled (1 to 1 1/2 hours].
Punch down dough, divide into 8 equal pieces, shape each into a ball.
Cover with a towel and let rest 30 minutes; sprinkle 4 large baking sheets with cornmeal or flour; set aside.
On a lightly floured surface, roll out each ball to an 8-inch circle, not more than 1/8 inch thick.
Arrange several inches apart on prepared baking sheets, cover with towels and allow to rise 30 minutes.
Preheat oven to 500 degrees, place cookie sheets on lowest oven rack for 4 to 5 minutes, moving to middle rack for 2 to 3 minutes or until puffed and delicately browned.
Remove from baking sheets, wrap warm bread in foil or place in a plastic food bag to keep surface soft.
Serve warm or at room temperature, the bread will keep in refrigerator for several days.
Cut fill and eat as desired.