xiaoxl/recipe_data huggingface dataset:
Lemon Rhubarb Bars
Category: desserts
By Readr4evr

Sweet crunchy crust with a tart filling makes these lemon rhubarb bars deliciously sweet, yet tart. Warning: they are also highly addictive!

Ingredients:
2 cups flour
1 cup unsalted butter
½ cup white sugar
4  eggs
1 cup white sugar, or to taste
6 tablespoons all-purpose flour
2 cups chopped rhubarb, or more to taste
1 cup shredded coconut
6 tablespoons lemon juice
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix 2 cups flour, butter, and 1/2 cup white sugar together in a bowl until crumbly; press into the bottom of a 12x9-inch baking dish. Bake in preheated oven until crust is light brown, 25 to 30 minutes. Beat eggs, 1 cup sugar, and 6 tablespoons flour together in a bowl until smooth; add rhubarb, coconut, lemon juice, and vanilla extract and stir to coat. Pour the rhubarb mixture over the crust. Bake in preheated oven until the fruit layer is set, 35 to 40 minutes. Let bars cool completely before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 12x9-inch pan

Calories: 191.3
Fat: 9.5 g
Saturated fat: 6 g
Carbohydrates: 24.4 g
Sugars: 14 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Cholesterol: 51.3 mg
Sodium: 22.2 mg
Key Lime Pie I
Category: desserts
By IRENED

This pie is always well received whenever served - it is light and refreshing and very attractive, too. An all-time favorite! You may substitute the key lime juice with a mixture of 1/4 cup fresh lemon juice and 1/4 cup fresh lime juice.

Ingredients:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted
3  eggs
½ cup key lime juice
1 (14 ounce) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar
1 cup heavy whipping cream
1  lime, sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, lime juice and sweetened condensed milk.  Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry.  Fold whites into filling mixture.  Pour filling into partially baked crust. Bake in preheated 325 degrees F (165 degrees C) for 10 to 15 minutes or until set.  Let cool at room temperature, then freeze 4 hours to overnight. Just before serving, whip cream to form stiff peaks.  Serve decorated with whipped cream and lime slices.

Prep time: 15 mins
Cook time: 15 mins
Total time: 4 hrs 30 mins
Yields: 1 - 9 inch pie

Calories: 419.8
Fat: 25.4 g
Saturated fat: 14.8 g
Carbohydrates: 42.7 g
Sugars: 35.2 g
Dietary fiber: 0.6 g
Protein: 7.8 g
Cholesterol: 146.2 mg
Sodium: 234.4 mg
Shepherd's Pie


Ingredients:
lean ground beef, potatoes, cheddar cheese, Miracle Whip light, olive oil, skim milk, onion, garlic cloves, barbecue sauce, frozen corn

Directions:
Brown ground beef.
Add onion, garlic, frozen corn, barbeque sauce or steak sauces, and any seasonings you like to the ground beef and continue cooking on low until all is warmed.
cook and mash potatoes, adding the olive oil, milk, and miracle whip (or cream cheese if you like].
Spoon the ground beef mixture into a large casserole dish and cover with mashed potatoes.
This recipe usually makes enough for 2 casserole dishes.
Sprinkle cheddar cheese over the top.
Put in warm oven and cook at 350 for approximately 30-45 minutes, until cheese is browned.
Let cool for 15 minutes and enjoy.
Poisoned Apples


Ingredients:
lemon, fructose

Directions:
Conjure up some lightning in your secret laboratory so you can see more clearly, then summon the spirit of the Mirror.
Rinse the apples, remove the stems and insert wooden twigs or sticks into the center, pushing them in well so they are secure.
Roll the lemon back and forth several times across a work surface under the palm of your hand, pressing firmly, then cut into half and collect the juice.
In a cauldron as black as your soul, melt the fructose with the lemon juice and bring to a boil. When the candy is golden but not get coppery, add four drops of blue coloring to each one drop of black (according to the Mirror's advice].
Mix and remove from the heat.
Take the apples in the candy, coating them completely with both the sugar and your resentment.
Place the apples on a plate lined with parchment paper and let them cool completely, until the candy is as dry as your heart.
Soba Noodle Salad With Peanut Sauce


Ingredients:
peanut butter, tamari, soy sauce, rice vinegar, cider vinegar, honey, water

Directions:
Cook noodles as directed on package, adding green beans for the last 4 minutes of cook time. Rinse with cold water; drain.
In microwavable bowl, mix remaining ingredients; microwave uncovered on High 15 to 20 seconds or until softened. Beat sauce with wire whisk until smooth.
In large bowl, toss green beans and cooked noodles with sauce. Refrigerate at least 2 hours before serving.
Apple Puff Pastry Tart
Category: desserts
By MichelleSchaffer

A delicious mix of sweet and tart that will truly amaze your senses. The pastry adds dimension as well. It's like apple pie without the fork!

Ingredients:
1 (17.5 ounce) package frozen puff pastry, thawed
1 (8 ounce) package cream cheese, softened
4  Granny Smith apples, peeled and diced
½ cup white sugar
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Unroll puff pastry sheets onto a floured work surface. Cut each sheet into 6 small squares. Arrange squares on 2 baking sheets. Spread cream cheese over the center of each square. Mix apples, sugar, and cinnamon together in a separate bowl. Spoon mixture onto the squares. Pinch corners of each square together. Bake in the preheated oven until puffed up and golden, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 square tarts

Calories: 343.6
Fat: 22.1 g
Saturated fat: 8 g
Carbohydrates: 33.3 g
Sugars: 13.4 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Cholesterol: 20.5 mg
Sodium: 157.4 mg
Grilled Three Potato Salad - 4 Ww Pts/Serving


Ingredients:
yukon gold potato, sweet potato, green onion, olive oil, red wine vinegar, Dijon mustard, salt, celery seed, fresh ground black pepper

Directions:
Cut potatoes into medium-size chunks. Cover with water in large pot and boil/simmer till done, about 10 minutes.
Place potatoes in gill wok or basket (OR, use disposable foil pan, poking holes in bottom with meat fork to allow liquid to drain.] . Grill uncovered over medium heat 8-12 mins until browned, stirring frequently. Transfer to large serving bowl. Add onions.
Whisk together remaining ingredients. Drizzle over potato mixture and toss to coat. Serve warm or cold.
Sesame Pasta Chicken Salad
Category: salad
By ohines

A refreshing light pasta salad with a delicious Asian flair. Great for a summer cookout or picnic. Tastes great right away, and even better if you can allow it to marinate for a while.

Ingredients:
¼ cup sesame seeds
1 (16 ounce) package bow tie pasta
½ cup vegetable oil
⅓ cup light soy sauce
⅓ cup rice vinegar
1 teaspoon sesame oil
3 tablespoons white sugar
½ teaspoon ground ginger
¼ teaspoon ground black pepper
3 cups shredded, cooked chicken breast meat
⅓ cup chopped fresh cilantro
⅓ cup chopped green onion

Directions:
Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside. Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. In a jar with a tight-fitting lid, combine vegetable oil, soy sauce, vinegar, sesame oil, sugar, sesame seeds, ginger, and pepper. Shake well. Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken, cilantro, and green onions.

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

Calories: 349
Fat: 15.2 g
Saturated fat: 2.5 g
Carbohydrates: 38.3 g
Sugars: 5.5 g
Dietary fiber: 2.2 g
Protein: 15.9 g
Cholesterol: 23.9 mg
Sodium: 308.1 mg
Spaghetti Soup


Ingredients:
boneless skinless chicken breast, onion, carrot, celery, garlic cloves, chicken broth, water, spaghetti, fresh parsley

Directions:
Heat 1 tablespoon oil in saucepan over medium-high heat.  Add chicken and cook until browned, stirring often.  Remove chicken.
Add remaining oil.  Add onion.  Cook over medium heat 1 minute.  Add carrots.  Cook 1 minute.  Add celery and garlic.  Cook 1 minute.
Add broth, soup and water.  Heat to a boil.
Add pasta.  Cook about 10 minutes or until pasta is tender.  Add chicken and parsley, if desired and heat through.
Jazzed up BBQ Sauce


Ingredients:
dry mustard, honey, molasses, cider vinegar, brown sugar, ketchup, barbecue sauce, soy sauce, pepper, garlic cloves

Directions:
In a sauce pan over medium heat mix all ingredients together, just until well blended and honey and molasses are melted. Do not boil.
This will make enough bbq sauce for about 3 racks of ribs. In a  covered roasting pan, pour bbq sauce over ribs and bake at 200 degrees for about 3-4 hours, basting and turning often.
European Profiteroles


Ingredients:
cold water, caster sugar, butter, salt, plain flour, eggs, icing sugar, butter, water, chocolate

Directions:
Preheat the oven to 400F degrees.
To make the pastry, place the butter, water and sugar into a large saucepan.
Mix together the flour and salt; set aside.
Melt the butter over a low heat; increase the heat and all at once add the flour and salt; Remove from the heat and quickly beat the mixture until a smooth paste is formed, stirring continuously to dry out the paste.
Once the paste comes away from the side of the pan, put it into a large bowl and allow to cool for 10-15 minutes.
Beat in the eggs, a little at a time, mixing briskly until the paste is smooth and shiny; continue adding the egg until the mixture is a soft dropping consistency. You don’t always have to use all the egg. The mixture will be shiny and smooth and will fall from a spoon if it is given a sharp jerk.
Lightly oil a large baking tray. Dip a teaspoonful into some warm water and spoon out a teaspoon of the profiterole mixture. Dip your finger into warm water and rub the top of the mixture then spoon on to the baking tray. This gives it a more  a crisper topping.
Bake for 25-30 minutes, until golden brown, if too lightly colored they will become soggy when cool.
Remove from the oven and poke a hole the bottom of each profiterole. Place onto the baking tray with the hole facing upwards and put back into the oven for 5 minutes to dry the inside of the profiteroles.
To make the filling: lightly whip the cream and icing sugar until soft peaks form. Make sure you do not over whip!
When the profiteroles are cold, using a decorator bag (or a freezer bag with the end tip cut] and a plain nozzle, Squeeze the cream into the holes of the profiteroles. If you cannot find a freezer bag you can spoon in the cream with a small spoon.
Make the chocolate sauce by melting the chocolate with the water and butter over a double boiler or a pan of low boiling water. Stir gently until smooth and glossy, but do not allow to boil.
Allow chocolate to cool slightly.
Built the profiteroles on a serving dish and pour over the chocolate sauce.
Savour the luxury!
Penzey's Chicken Tortilla Soup


Ingredients:
boneless skinless chicken breasts, diced tomatoes, mild green chilies, frozen corn, corn, black beans, onion, garlic cloves, ground cumin, chili powder, oregano, corn tortillas, fresh cilantro, lime juice

Directions:
Place everything except the cilantro and lime juice into a slow cooker and cook on high for 4-6 hours or low for 8-10.
Remove the chicken and shred with two forks; return to the pot with the cilantro and lime juice.
Taste and add extra seasonings if desired.  Serve with optional garnished, such as diced avocado, lime wedges, sour cream, shredded cheese and toasted tortilla strips.
Pasta W/ Pesto Shrimp


Ingredients:
large shrimp, olive oil, yellow onion, pesto sauce, dry white wine, lemon juice, fresh tomatoes, sea salt, pepper

Directions:
Season shrimp with salt/pepper/garlic salt and set aside.
Bring a large stock pot to a boil. Salt generously. Add pasta and cook for 6-8 minutes. Drain and rinse with warm water. Set aside.
Heat a large non-stick skillet to med-high heat with 1 tbsp of oil. Add shrimp in a single layer and sear for 2-3 minutes on each side until shrimp turn a light pink and curl slightly. Remove from pan.
To hot pan add remaining olive oil. Once oil is hot, add onions. Saute until tender.
Add white wine and lemon juice, scraping the bottom of pan with back of spoon.
Add pesto and stir until smooth.
Replace shrimp and pasta to pan and heat through.
Remove from heat and add tomatoes and fresh spinach tossing lightly until everything is coated with the sauce.
Serve with some crusty garlic toast and enjoy!
Chocolate-Banana Trifle


Ingredients:
sugar, cornstarch, skim milk, vanilla instant pudding mix, bananas, Cool Whip

Directions:
Combine sugar, evaporated milk, cocoa and cornstarch in a medium saucepan and bring to a boil.
Cook until sugar dissolves and mixture is thick (about 3 minutes], stirring frequently.
Remove from heat and stir in coffee liqueur.
Set aside to cool.
When chocolate mixture is cool, combine with cake cubes in a large bowl.
Mix 2 crushed candy bars in with cake mixture.
Beat milk and pudding mix at medium speed of a mixer until well-blended.
Stir into cake mixture.
Cover and chill for 15 minutes in refrigerator.
Spoon half of cake mixture into a trifle dish or large bowl (about 4 quart].
Arrange half of bananas evenly over cake mixture and top with half of cool whip.
Repeat layers, ending with cool whip.
Sprinkle with remaining toffee bar.
Chill for 1 hour before serving.
Sopa De Elote (Mexican Corn Soup)


Ingredients:
poblano chiles, green bell pepper, onion, garlic cloves, corn kernels, epazote, bay leaf, chicken broth, cilantro, salt, pepper, lime

Directions:
Place a comal (Mexican griddle used for cooking tortillas] or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
Using plastic gloves, scrape as much skin off the pepper as you can.
Finely chop the pepper, onions and garlic.
In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
Serve each with a lime wedge for squeezing into the soup.
Double-Deck Chocolate Custards


Ingredients:
sugar, vanilla, bittersweet chocolate

Directions:
In a heavy small saucepan, combine 1 cup of the whipping cream, the milk chocolate, and 3 tablespoons of the sugar.
Cook and stir over medium heat about 5 minutes or until mixture comes to a full boil and thickens (If chocolate flecks remain, use a wire whisk to beat mixture until smooth].
In a medium bowl, beat 2 of the egg yolks with a wire whisk.
Gradually stir all of the hot mixture into the beaten egg yolks; stir in 1/2 teaspoon of the vanilla. If using glass serving containers, cool slightly.
Divide chocolate mixture evenly among 8 small glasses, dishes, pot de cr�me cups, or ramekins.
Cover and refrigerate for 2 hours.*
Make the second layer of dessert using the same method with the remaining 1 cup whipping cream, the dark chocolate, the remaining 3 tablespoons sugar, the remaining 2 egg yolks, and the remaining 1/2 teaspoon vanilla.
Divide dark chocolate mixture among chilled glasses.
Cover and refrigerate about 4 hours or until firm.
NOTE:.
To have the darker layer on the bottom, make the layer from Step 3 first and follow with the layer in steps 1 and 2.
Yellow-Mosa


Ingredients:
"triple sec"

Directions:
Build the ingredients in the order given in a champagne flute., Garnish with orange twist.
Simple Red Wine Cooler


Ingredients:
"red wine"

Directions:
"Prepare the pink lemonade using 2 cans of club soda and one can of wine (or vice versa] instead of plain water."
Angel Hair Pasta W/Shrimp and Asparagus for 2


Ingredients:
fresh shrimp, angel hair pasta, olive oil, garlic, shallot, asparagus, tomatoes, salt, dry crushed red pepper, dry white wine, fresh basil, fresh oregano, fresh thyme, fresh parsley, parmesan cheese

Directions:
Cook pasta according to package directions; drain and set aside.
Heat a 9-inch skillet over high heat 1 minute; spray with vegetable spray and add olive oil and shrimp, garlic and shallots; cook, stirring constantly, 2 to 3 minutes or until shrimp turn pink.
Add asparagus and next 4 ingredients; stir in wine, scraping bottom of skillet to loosen any particles, if necessary.
Add pasta, basil, and remaining ingredients; toss gently.
Serve immediately.
(you can drizzle extra virgin olive oil on finished dish if desired].
Meatballs Deliziosa


Ingredients:
ground beef, eggs, parsley, garlic, garlic, parmesan cheese, sour cream

Directions:
In large bowl, mix the above ingredients& form into meatballs.
Broil on a foil-lined cookie sheet until brown.
I turn mine 1/2 way through when I see them browning.
This gives the meatball a firm outside and juicy, delicious inside.
If serving with red sauce& pasta, add meatballs to sauce& toss in a little sweet basil.
Death by Chocolate Cookies


Ingredients:
brown sugar, butter, margarine, eggs, vanilla, flour, baking powder

Directions:
Preheat oven to 350°.
Coarsely chop 8 squares of the chocolate; set aside.
Microwave remaining 8 squares of chocolate in large microwavable bowl on HIGH for 1-2 minutes.
Stir until chocolate is melted and smooth.
Stir in sugar, butter, eggs and vanilla.
Stir in flour and baking powder.
Stir in reserved chopped chocolate and nuts.
Drop by 1/4 cupfuls on to ungreased cookie sheet.
Bake 12-13 minutes or until cookies are puffed and feel set to the touch.
Cool on cookie sheet 1 minute then transfer to wire rack and cool completely.
Grilled Salmon With Tomatoes & Basil


Ingredients:
garlic cloves, kosher salt, extra virgin olive oil, salmon fillets, fresh basil, fresh basil, tomatoes, ground pepper

Directions:
Preheat grill to medium.
Mash minced garlic and 3/4 t salt in a small bowl to form a paste, stir in oil.
Check the salmon for pin bones and remove if necessary. Measure out a piece of heavy-duty foil (or use a double layer of regular foil] large enough for the salmon fillet. Coat the foil with cooking spray.
Place the salmon skin-side down on the foil and spread the garlic mixture over it. Sprinkle with 1/3 C basil. Overlap tomato slices on top and sprinkle with the remaining salt and the pepper.
Transfer the salmon on the foil to the grill. Grill until the fish flakes easily, 10-12 minutes. Use two large spatulas to slide the salmon from the foil to a serving platter.
Serve the salmon sprinkled with the remaining 1/4 C basil.
Linguine With White Beans and Vegetables


Ingredients:
linguine, garlic cloves, broccoli floret, zucchini, asparagus, mushrooms, plum tomatoes, olive oil, parmesan cheese, basil

Directions:
Cook pasta according to package directions. Drain and toss with 2 tbsp (25 mL] of the olive oil. Set aside.
In a small saucepan, heat chicken stock and garlic. Add beans and stir gently. Cover and simmer gently over low heat for 5 to 10 minutes. Set aside.
In a large wok or skillet, heat remaining 2 tbsp (25 mL] of olive oil over medium-high heat. When hot, add all vegetables except tomatoes; stir-fry for 2 to 3 minutes.
Sprinkle with water. Cover and cook for 2 to 3 minutes or until tender-crisp.
Lower heat and stir in bean and stock mixture.
Remove from heat and transfer vegetables to a large serving bowl.
Add tomatoes and linguini to bowl and toss all ingredients until well mixed. Add cheese and toss gently. Season with salt and pepper and top with fresh or dried basil.
Brune Kager (Ginger Cookies)


Ingredients:
molasses, brown sugar, shortening, baking soda, ginger, cinnamon, clove, nutmeg, salt, cold water

Directions:
Combine molasses, brown sugar and shortening in pan.
Heat and cook 4 minutes then cool to lukewarm.
Stir in 1 cup of the flour and the remaining ingredients.
Stir in remaining flour.
Roll out on a lightly floured surface until 1/8 inch thick or thinner.
Cut chosen shapes with cookie cutters.
Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
Bake at 375 F for about 5 minutes.
Watch closely so they don't burn.
Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.
Red Bandana Stew


Ingredients:
ground beef, new potatoes, carrots, water, salsa

Directions:
Place browned beef in a slow cooker, add potatoes and carrots., In seperate bowl combine taco seaoning with water, pour into slow cooker., Cook on high setting about 20 minutes to 1 hour., Garnish with salsa and cheese.
Lightened up Lemon-Chicken Velvet Soup


Ingredients:
reduced fat margarine, white whole wheat flour, fat-free chicken broth, fresh lemon juice, boneless skinless chicken breast, sugar snap peas, parsley, lemon peel, fat free cream cheese, salt

Directions:
Spray treat a medium soup pot with non-stick cooking spray, and heat over medium.  Add chicken and cook until no longer pink.  Remove and keep warm.
In the same pot, melt margarine.  Stir in flour, and then slowly add chicken broth, stirring out the flour chunks.  Add lemon juice.  Bring to a boil, cook for 1-2 minutes.
Stir in the chicken, peas, parsley, optional salt, and lemon peel.  Cook 5-7 minutes, until chicken is heated through and peas are starting to tender.
Reduce heat and add milk.  Heat for 2-3 minutes, and add cream cheese.  Heat through and stir until cream cheese is melted.  Do not boil.
Beef & Pork Yakisoba


Ingredients:
ground beef, ground pork, green onions, carrot, ginger, Chinese cabbage, napa cabbage, oyster sauce, soy sauce, salt, pepper

Directions:
In a large pot, brown ground beef and ground pork.
Once browned, add green onions, ginger, carrots, and cabbage.
Cook vegetable/meat mixture until Cabbage leaves are slightly translucent.
Add Oyster Sauce and Soy sauce.
In another pot, boil water.
Once boiling, place Ramen noodles into water and place spice packet  to the side.
Once noodles are cooked, drain and add to Vegetable/meat mixture.
Add spice packets, salt and pepper and mix thoroughly.
Enjoy!
Smashed Potato Salad


Ingredients:
butter, mayonnaise, sour cream, garlic powder, mustard, onion, sweet pickles, celery, seasoning salt, salt, black pepper, cheddar cheese, cheddar cheese

Directions:
Cube the potatoes, then place in a large pot; cover with water and 1 tablespoons salt.
Bring to a boil and cook until just fork tender (cooking time will vary depending on the size of the potatoes] drain then place in a large bowl.
Using a fork slightly and coarsly mash the hot potatoes leaving large lumps/chunks in the mixture (do not mash till smooth].
Mix in butter until melted, then add in onion, celery and sweet pickles; mix to combine.
In a small bowl whisk together mayonnaise, sour cream and mustard; add to the potato mixture and toss to combine; add to the potato mixture and mix until well combined.
Season with seasoned salt (or white salt] and black pepper to taste.
Mix in grated cheddar cheese (if using].
Serve warm or room temperature.