xiaoxl/recipe_data huggingface dataset:
Creamy Banana Chocolate Spread


Ingredients:
bananas, cocoa powder, peanut butter, brown sugar, liquid stevia, sea salt

Directions:
Using a food processor or mini food processor, combine all ingredients and pulse until all of the banana chunks are incorporated.  Then process fully until everything is whipped into oblivion, smooth and creamy.
Spread on toast, bagels, pancakes, waffles, sandwiches, whatever you want!
Spinach Salad Dressing


Ingredients:
cider vinegar, dry mustard, onion powder, salt

Directions:
Put all ingredients but vinegar in blender and blend until smooth.  Ad vinegar and blend again.
Serve over spinach salad.
Stuffed Tomatoes With Wild Rice, Beef & Mint


Ingredients:
wild rice, olive oil flavored cooking spray, onion, garlic cloves, mushroom, ground beef, tomatoes, ground cinnamon, mint, salt, fresh ground black pepper

Directions:
Spray a large pan with oil and heat over a medium-high heat; add the onion, garlic and mushrooms and saute until soft, stirring for 2 minutes; add the ground beef, stirring, and cook for 3-4 minutes or until browned. (You may prefer to remove the onions, garlic and mushrroms from the pan while browning the meat to prevent them from burning.].
Preheat the oven to 200°C.
Cut a thin slice from the top of each tomato and set it aside; use a teaspoon to remove the tomato flesh (well drained of juice] and juice; place the tomato shells in a baking dish; chop the tomato flesh and set aside; and discard the juice or save it for possible use in a stock or soup or casserole.
Stir the rice, chopped tomato flesh, cinnamon and mint through the browned beef mixture, adding the onion, garlic and mushroom mixture if this had been set aside earlier; season with salt and freshly ground pepper, to taste; spoon the mixture into the tomato shells; replace a tomato top on each tomato; spray with a little olive oil; and bake for 20 minutes.
Serve with your choice of salad greens.
Broccoli and Cheese Soup


Ingredients:
extra virgin olive oil, onion, garlic, fat free chicken broth, head broccoli, margarine, cheddar cheese

Directions:
Chop onion in small pieces., Chop broccoli into small pieces and set aside., Cook onion and garlic in olive oil in 2 quart pot until onion is clear., Add chicken broth and simmer 10 minutes., Add broccoli pieces and margarine. Cover and simmer for 1 hour., Grate cheese and add to soup. Stir well., Turn off heat and add half and half., Serve warm.
Bailey's Banana Vanilla Thrilla


Ingredients:
Baileys Irish Cream, coconut milk, banana, vanilla ice cream, sugar

Directions:
Add all liquids in blender with banana and ice cream., Blend until smooth., Add ice and sugar, and pulse until a smoothie consistency is reached., Garnish with coconut., Makes 2-3 500ml servings., For a fancier garnish, use the head of a tropical flower.
Splenda Mocha Truffles


Ingredients:
instant coffee granules, water, Splenda granular, baker's unsweetened chocolate squares, instant coffee granules

Directions:
In a medium sized bowl, dissolve instant coffee in water.
Add cream cheese and blend until light& creamy.
Add SPLENDA sweetener and blend well.
In a separate small container, melt chocolate squares in microwave for 2 minutes on medium power or in a double boiler.
Add to cream cheese mixture and blend well.
Chill about 1 hour or until firm enough to shape.
Shape into small drops about 1 inch.
Place on sheet of wax paper and freeze.
Prior to removing Truffles from freezer, mix cocoa and 1 Tbsp of instant coffee together, crushing the coffee granules to make a fine powder.
When ready, remove Truffles& let sit about 5 minutes before coating.
Hint: This coating is done easier by placing coffee into a ziploc plastic bag and using a rolling pin to crush before adding cocoa.
Then place Truffles into bag and gently shake to coat.
Store in airtight container in refrigerator.
Tartar Sauce-Battered Fish Sticks in the Air Fryer
Category: seafood
By Soup Loving Nicole

Homemade crispy fish sticks in an air fryer. Unlike most air fryer recipes, this one does not require cooking spray or flipping halfway through cook time. An added bonus is that you don't need dipping sauce, because it is already in the batter.

Ingredients:
¾ cup mayonnaise
2 tablespoons dill pickle relish
1 teaspoon seafood seasoning (such as Old Bay®)
1 pound cod fillets, cut into 1x3-inch sticks
1 ½ cups panko bread crumbs

Directions:
Combine mayonnaise, relish, and seafood seasoning in a large bowl. Add fish and gently stir to coat. Preheat an air fryer to 400 degrees F (200 degrees C). Place bread crumbs on a plate. Coat each fish stick in bread crumbs 1 at a time. Place fish sticks in a single layer in the basket of the air fryer, making sure none are touching. Cook for 12 minutes. Remove the basket and let rest for 1 minute before transferring fish sticks to a paper towel-lined plate. Repeat with remaining fish sticks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 400.9
Fat: 34.1 g
Saturated fat: 5.3 g
Carbohydrates: 29.8 g
Sugars: 0.6 g
Dietary fiber: 0.2 g
Protein: 4.7 g
Cholesterol: 15.7 mg
Sodium: 634.1 mg
Rice Sausage Squares


Ingredients:
long-grain rice, boiling water, pork sausage, onion, cold water, eggs, seasoning salt, dried oregano, monterey jack cheese, cheddar cheese

Directions:
In saucepan, combine rice and boiling water.  Bring back to a boil.
Cover and simmer 15-20 minutes until rice is tender (do not add salt].  Drain, if necessary.
Crumble sausage meat into large skillet.  Cook over medium heat until lightly browned.
Drain fat and discard all but 1 tablespoons.
Add the tablespoon of fat to the spaghetti sauce.
Mix rice, sausage, eggs, onion and seasoned salt together.
Pack mixture into an ungreased, shallow 8-inch square baking dish, smoothing top.
Spread with spaghetti sauce.
Sprinkle with oregano.
Bake at 400F for 20 minutes.
Arrange cheese triangles in a pattern on top.
Bake 5 minutes longer.  Serve hot.
Thai Noodles With Curried Ground Beef Sauce


Ingredients:
romaine lettuce, black soy sauce, ground beef, garlic, curry powder, onion, cherry tomatoes, ground pepper, chicken broth, cornstarch, water, black soy sauce, fish sauce, light soy sauce, salt, brown sugar, rice vinegar, sambal oelek

Directions:
Clean and cut lettuce into bite size pieces.  Keep refrigerated until ready to use.
Separate noodles into strands and stir-fry in heated non-stick wok or skillet.  Add 4 tbsp black soy sauce, and stir until noodles become brown and a little crispy on the bottom.  Remove to a bowl, and set aside.
Heat oil in the same wok, and sauté garlic until aromatic.  Add ground beef and stir to break up meat and brown it.  Add curry powder and ground pepper.  Mix well until beef is done.  Add chopped onion and tomatoes.  Stir well and saute about 5 minutes with the beef mixture.
Add chicken broth to beef mixture and add seasoning ingredients.  Taste and adjust for proper balance of sweet/sour/salty.
Mix cornstarch and water, and make a slurry. In a slow stream, add slurry to broth in pan, stirring constantly to keep it from getting lumpy.  Boil until the sauce is thickened.  Lower heat and simmer a few minutes.
To serve, place lettuce on plates. Put noodles on the lettuce.  Put a scoop of beef sauce on top of the noodles, sprinkle with ground pepper and a little bit of Sambal oelek.
Grandma's Apple Pie Jam


Ingredients:
granulated sugar, light brown sugar, tart green apple, water, lemon juice, ground cinnamon, ground nutmeg

Directions:
Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs.
Measure sugars into a medium bowl and set aside.
Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin.
Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars.
Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating.
Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet].
Broccoli and Pasta


Ingredients:
fresh broccoli, garlic cloves, olive oil, butter, margarine, salt, pepper, cayenne pepper, linguine, romano cheese, parmesan cheese

Directions:
Cut florets and parts of broccoli stems into bite-size pieces.
In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
Place hot pasta in a serving dish; top with broccoli mixture.
Sprinkle with cheese.
Dinah's Stuffed Mushrooms
Category: appetizers-and-snacks
By DEBNJAMES

Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.

Ingredients:
20  fresh mushrooms, stems removed
2 (6.5 ounce) cans minced clams, drained
2 cloves garlic, peeled and minced
½ cup grated Parmesan cheese
1 small onion, finely chopped
¾ cup dry bread crumbs
½ cup chopped green bell pepper
2 tablespoons dried parsley
2 tablespoons Italian-style seasoning
ground black pepper to taste
1 ½ cups butter, melted
½ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Arrange mushroom caps hollow side up in the baking dish. In a medium bowl, mix together minced clams, garlic, Parmesan cheese, onion, bread crumbs, green bell pepper, parsley, Italian-style seasoning and black pepper. Slowly stir in approximately 1/2 the butter, enough to make the mixture slightly moist. Generously fill the mushroom caps with the clam mixture. Sprinkle with mozzarella cheese. Drizzle with remaining butter. Bake in the preheated oven 30 minutes, or until lightly browned.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 20 mushrooms

Calories: 383.3
Fat: 31.3 g
Saturated fat: 19.1 g
Carbohydrates: 11.2 g
Sugars: 1.8 g
Dietary fiber: 1.5 g
Protein: 15.5 g
Cholesterol: 106 mg
Sodium: 412 mg
COUSCOUS & FRESH HERB STUFFED PEPPERS RECIPE


Ingredients:
bell peppers, israeli couscous, peas, feta cheese, sun-dried tomatoes packed in oil, fresh flat-leaf parsley, of fresh mint, olive oil, lemon juice, honey, kosher salt, ground cumin, crushed red pepper flakes, feta cheese

Directions:
To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.
In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.
Zuppa Di Pollo (Italian Chicken Soup With Pasta & Cheese)


Ingredients:
chicken broth, macaroni, eggs, parmesan cheese, fresh parsley

Directions:
In a saucepan, bring the broth to a simmer over medium heat.
Add the pasta and return the broth to a simmer.
Simmer until the pasta is tender (10 minutes].
Whisk in the egg and let cook for 1 minute.
Ladle into bowls and garnish with cheese and parsley.
Swedish Cucumber Salad


Ingredients:
cucumbers, salt, sour cream, vinegar, chives, dill weed, sugar, pepper, lettuce, parsley

Directions:
Peel the cucumbers and slice them thin.
Sprinkle the cucumbers with 1 tsp salt and let stand 30 minutes.  Drain.
Combine sour cream, vinegar, chives, dill, sugar and pepper.  Pour over cucumbers.  Add salt, if needed, to taste.
Chill in the refrigerator for 30 minutes.
Arrange chilled cucumbers on bed of lettuce.  Sprinkle with chopped parsley.
Cauliflower Orange Salad (Raw Food)


Ingredients:
cauliflower, red bell pepper, broccoli, mandarin orange segments, fresh lemon juice, olive oil, honey, orange zest, salt, pepper

Directions:
In a covered bowl, toss all ingredients & allow to marinate EITHER for 3 hours at room temperature, stirring often.
Divide into 2 serving bowls & ENJOY!
Bourbon Glazed Peaches With Yogurt


Ingredients:
vanilla bean, dark brown sugar, fine sea salt, Bourbon, vanilla extract

Directions:
Scrape seeds from vanilla bean into a medium bowl.
Combine seeds, bean, yogurt,1 1/2 tablespoons sugar, and a dash of salt.  Let stand for 1 hour, and discard bean.
Preheat oven to 350 degrees.
Combine remaining sugar, remaining dash of salt, bourbon, and vanilla extract in a large bowl, stirring with a whisk.
Add peaches, and toss gently.
Arrange peaches, cut side down, on a parchment-lined baking sheet, and reserve sugar mixture.
Bake peaches at 350 degrees for 10 minutes.
Turn peachhalves over, and drizzle cavities with reserved sugar mixture.
Bake an additional 10 minutes or until just tender.
Serve with yogurt, and juices.
Triple Layer Guacamole Creamy Cotija and Confetti Salsa Party Di


Ingredients:
avocados, lime juice, lemon juice, kosher salt, cilantro, red onion, sour cream, Cotija cheese, mascarpone, cream cheese, lime juice, cilantro, salt, tomatoes, bell pepper, red onions, lime, lemon juice, cilantro, kosher salt

Directions:
for the guacamole:
In a medium mixing bowl, mash the avocado, citrus juices, and salt with a fork (or molcajete] until it reaches your preferred consistency.
Stir in the cilantro, red onion, and jalapeno.
for the creamy cotija spread:
Place the sour cream, mascarpone, cotija cheese, and lime juice in a medium mixing bowl and mash the mascarpone and cheese into the sour cream until mostly smooth (you can also use an immersion blender]. Stir in the cilantro, and taste. Add a pinch of salt, if necessary.
for the confetti salsa:
Combine all ingredients in a small bowl and let rest for several minutes.
assemble:
Layer the guacamole in the bottom of a glass serving bowl and smooth out. For an attractive presentation against the glass, press the guacamole against it so there are no air pockets. Spread the creamy cotija on top of the guacamole (ditto with pressing it against the glass].
Drain the confetti salsa, and spoon it on top of the creamy cotija to cover. Serve with tortilla chips.
Ciabatta Stuffing With Chestnuts and Pancetta


Ingredients:
butter, pancetta, onions, carrots, celery, fresh rosemary leaves, garlic, whole chestnuts, Italian parsley, parmesan cheese, low sodium chicken broth, eggs

Directions:
Preheat oven to 350 degrees F.
Butter a 15 by 10 by 2-inch glass baking dish.
Melt 2 tablespoons of butter in a heavy large skillet over medium heat.
Add the pancetta and saute until crisp and golden, about 10 minutes.
Using a slotted spoon, transfer the pancetta to a large bowl.
Melt the remaining butter in the same skillet over medium-high heat.
Add the onions, carrots, celery, rosemary, and garlic.
Saute until the onions are very tender, about 12 minutes.
Gently stir in the chestnuts and parsley.
Transfer the onion mixture to the large bowl with the pancetta.
Add the bread and Parmesan and toss to coat.
Add enough broth to the stuffing mixture to moisten.
Season the stuffing, to taste, with salt and pepper.
Mix in the eggs.
Transfer the stuffing to the prepared dish.
Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes.
Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
Fry It , You'll Like It  (Coating for Fish)


Ingredients:
buttermilk
Savory Steak Seasoning (for all types of meat]
yellow cornmeal
canola oil

Directions:
Place fish in a shallow dish (such as a pie plate] cover with buttermilk and let soak for about 10 minutes.
Meanwhile in another shallow dish mix together seasoning and cornmeal until well blended, then coat fish well on both sides.
Heat oil in medium skillet over medium to medium high heat, until hot but not smoking.
Add fish to skillet, being careful not to splash hot oil.
Fry on both sides until golden brown,about 3 to 5 minutes on each side, or until fish flakes easily.
Beef Biscuit Cups


Ingredients:
"ground beef"

Directions:
Preheat oven to 375 degrees.
Brown ground beef, drain, add spaghetti sauce and seasoning.
Cook over medium heat about 5-10 minutes or until heated through.
Press biscuits into the bottom and up the sides of greased muffin cups.
Spoon 2 tablespoons (+] meat mixture into the center of each cup.
Bake for 15 to 17 minutes or until golden brown.
Sprinkle with cheese, bake 3 minutes longer or until cheese melts.
Sticky Toffee Pudding Cakes


Ingredients:
golden brown sugar, unsalted butter, dark rum, brandy, pitted dates, water, vanilla extract, baking soda, all-purpose flour, baking powder, salt, sugar, unsalted butter, egg

Directions:
For the toffee sauce; whisk sugar and butter in a heavy medium saucepan over medium heat until butter is melted.
(mixture will be grainy].
Add cream and boil until mixture coats spoon thickly, whisking constantly, about 10 minutes.
Cool slightly.
Whisk in rum.
(Can be made 2 days ahead. Cover and refrigerate. Rewarm before serving] For cakes; combine dates and 1 cup water in a medium saucepan; boil until dates are soft, about 2 minutes.
Transfer mixture to a large bowl; cool to room temperature, stirring occasionally, about 30 minutes.
Stir in vanilla and baking soda.
Preheat oven to 350*F.
Butter and flour 10 muffin cups from 1 standard 12 cup muffin pan.
Whisk flour, baking powder and salt in a medium bowl to blend.
using electric mixer, beat sugar and butter in large bowl to blend.
Beat in egg.
Add dry ingredients in 3 additions, alternating with date mixture in 2 additions, beating to blend after each addition.
Divide batter among prepared muffin cups.
Bake cakes until brown and tester comes out clean, about 25 minutes.
Cool cakes in pan on rack 10 minutes.
Turn out onto a baking sheet.
Spoon 2 TBS of warm toffee sauce over each warm cake.
Let cool completely.
(Can be made 1 day ahead. cover with foil and refrigerate].
Preheat oven to 350*F.
Reheat cakes on sheet until warm, about 10 minutes.
Put on serving plates.
Drizzle with remaining warm toffee sauce.
Serve with whipped cream.
Aunt Gail's Cream Cheese Pound Cake


Ingredients:
cream cheese, butter, eggs, sugar, all-purpose flour

Directions:
With electric mixer:, Cream together cream cheese and butter., Add eggs one at a time until well blended., Alternate adding sugar and flour until well blended., Pour into tube or bundt pan., Bake at 375 for 1.5 hours or until pick is clean.
Mom's Clam Chowder


Ingredients:
potatoes, celery, carrot, onion, half-and-half cream, milk, butter, flour, clams

Directions:
Place potatoes, celery, onions and carrot in a pot with enough water to cover and stir in the chicken stock base.
Cook until tender.
In a separate, larger pot, melt butter and whisk in flour.
Add the half and half and whisk.
Add the veggies with all of their liquid and mix.
Add the clams.
Heat through, BUT DO NOT Boil.
Calvin's Peanut Butter Sandwich


Ingredients:
"chunky peanut butter"

Directions:
Spread peanut butter on bread; do not use jelly or any other superfluous ingredient.
Leave the sandwich “open” (don’t fold it] and cut into two triangles.
Serve immediately.
Shrimp Pasta Primavera


Ingredients:
angel hair pasta, shrimp, asparagus spears, garlic, olive oil, fresh mushrooms, chicken broth, plum tomato, salt, crushed red pepper flakes, fresh basil, fresh oregano, fresh thyme, fresh parsley, parmesan cheese

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet, saute the shrimp, asparagus and garlic in oil for 3-4 minutes or until shrimp turn pink.
Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes.
Drain pasta.
Add the pasta and seasonings to skillet; toss to coat.
Sprinkle with Parmesan cheese.
S'mores Cake


Ingredients:
graham cracker crumbs, water, eggs, marshmallow creme

Directions:
Heat oven to 350°. Grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening.
Beat cake mix, cracker crumbs, water, oil and eggs in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Pour into pan.
Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool 15 minutes.
Spoon teaspoonfuls of marshmallow creme onto warm cake; carefully spread with knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmallow creme.
Swirl topping through marshmallow creme with knife for marbled design. Cool 2 hours. Store uncovered at room temperature. (Once cut, store cake in the pan, uncovered, with plastic wrap pressed against cut sides.].
Easy Comfort French Onion Soup


Ingredients:
minced garlic clove, real butter, beef broth, Worcestershire sauce, mozzarella cheese, sourdough baguette

Directions:
Saute onions and garlic in butter till tender., Add next 3 ingredients and simmer for 30 minutes., Place soup in bowl place baguette on top and sprinkle cheese on top of that., Place under broiler till lightly browned and cheese is melted.
Onions Baked with Rosemary and Cream
Category: side-dish
By rowdy

A wonderful aromatic blend of onions and rosemary perfect for Thanksgiving dinner or any holiday feast. I first tried this dish during the holidays last year and everyone wanted the recipe--it was the hit of the dinner.

Ingredients:
6 medium yellow onions, with peel
2 cups chicken stock
1 tablespoon extra-virgin olive oil
salt and pepper to taste
3 sprigs fresh rosemary, chopped
½ cup heavy cream

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Slice about 1/4 inch off of the tops and bottoms of the onions. Cut in half crosswise leaving the skin on, and arrange cut side up in a shallow baking dish. Pour the chicken stock over and around the onion halves, then drizzle with olive oil. Season liberally with salt, pepper and rosemary. Place on top of a cookie sheet to catch any splatters that may occur. Bake uncovered for 1 hour in the preheated oven, or until onion is easily pierced with a knife and liquid has reduced by 1/2. Remove the dish from the oven, and pour the cream over the onions. Return to the oven, and continue to bake uncovered until the pan juices have thickened slightly and onions are browned, up to 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 136.7
Fat: 9.9 g
Saturated fat: 5 g
Carbohydrates: 11.2 g
Sugars: 4.9 g
Dietary fiber: 1.9 g
Protein: 1.8 g
Cholesterol: 27.4 mg
Sodium: 240.6 mg
Salty Dog


Ingredients:
grapefruit juice, salt

Directions:
"In a shaker, add Smirnoff No.21 Vodka and grapefruit juice. Stir and serve over ice in salt-rimmed glass."