xiaoxl/recipe_data huggingface dataset:
Easy Cinnamon Roll Casserole


Ingredients:
ground cinnamon, brown sugar, butter, powdered sugar, butter, vanilla extract, milk

Directions:
Heat oven to 350°. Prepare an 8x8 baking dish and spray with cooking spray. Set aside.
Cut each biscuit (8 total biscuits in tube] in half and then cut each half into 3 smaller pieces. So each biscuit should end up being in 6 small pieces. Repeat with remaining biscuits.
Add biscuit pieces into a mixing bowl. Add the brown sugar and ground cinnamon and stir together until all the biscuit are coated. It's ok if there is some sugar mixture left in the bottom of the bowl.
Pour the coated biscuit pieces into the baking dish. You can either sprinkle the remaining sugar mixture over the biscuits or discard it. Make sure that the biscuit pieces are in a single layer and that they are not overlapping or on top of each other.
Drizzle the melted butter evenly over the biscuits.
Cook for 20-23 minutes or until the biscuits are done.
While the casserole is cooling for a few minutes, prepare the vanilla glaze by combining everything together in a bowl and whisking together until smooth and combined. Drizzle or pour over the cinnamon roll casserole.
If you want a pretty presentation, pour the glaze into a Ziploc bag and cut a small corner off of the bag, then drizzle the glaze over the casserole.
Recipe Notes.
This is best eaten within an hour of making it. If there are leftovers, I would warm it up in the microwave for a few seconds before eating it.
Avocado Black Bean Dip


Ingredients:
black beans, avocados, radishes, scallions, green onions, cilantro, fresh lime juice, olive oil, salt

Directions:
Mix all ingredients together. (I let it sit in the fridge overnight to let the flavours blend and have found it tastes a bit better than eating it right away.].
Number Of Servings:makes about 3 cups of dip.
Preparation Time:depends on if you have a food processor!
Mustard Chicken and Cabbage - Hcg Phase 2


Ingredients:
boneless skinless chicken breasts, cabbage, brown mustard, low sodium soy sauce, garlic powder, salt, pepper

Directions:
Cube the chicken into bite sized pieces, add to a hot pan. Cook for 2 mins and add a 1/4 cup water to loose from bottom of pan. Turn and immediately add the cabbage. Stir frequently until cabbage starts to wilt and chicken is cooked through.
Add mustard, soy sauce, garlic powder, salt and pepper.
Pour all into a bowl and enjoy.
Dobar Chicken


Ingredients:
chicken breasts, olive oil, salt, ground pepper, penne pasta, butter, port wine, gorgonzola, heavy cream, grapes, parsley

Directions:
Add Butter and port to saute pan., Reduce by 3/4., Add Heavy Cream and Gorgonzola., Reduce by 1/2, Add Penne, Char Grill Chicken., Place pasta in bowl., Top with Chicken., Top with grapes soaked in port., Top with Gorgonzola., Garnish with parsley.
Honey-Pepper Cast Iron Skillet Cornbread
Category: bread
By Craig Kendall

After much experimentation adapting and combining recipes, this one is the keeper. A scratch cornbread combining honey and pepper in an iron skillet yields a very tasty cornbread of excellent texture.

Ingredients:
4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
3 large eggs
1 cup whole milk
¼ cup honey

Directions:
Drop butter in a 9-inch cast iron skillet and place on the center rack of the oven; preheat to 400 degrees F (200 degrees C). Remove skillet from oven as soon as butter melts; this may be before oven reaches set temperature. Tip the skillet until melted butter coats all sides. Combine cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl. Whisk eggs thoroughly in another large bowl. Add milk and honey and whisk until combined. Add dry ingredients and stir just until mixed; pour batter into the prepared skillet. Stir batter in a folding motion to incorporate any remaining melted butter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit for 5 minutes before cutting and serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 9-inch skillet cornbread

Calories: 273.3
Fat: 8.8 g
Saturated fat: 5.2 g
Carbohydrates: 42.6 g
Sugars: 16.8 g
Dietary fiber: 1.2 g
Protein: 6.3 g
Cholesterol: 87.8 mg
Sodium: 457.1 mg
Air Fryer Tilapia with Fresh Lemon Pepper
Category: seafood
By lutzflcat

Although this fish is low carb and light, you won't be sacrificing flavor. Using fresh lemon pepper really kicks up the flavor of mild tilapia.

Ingredients:
4 (6 ounce) tilapia fillets
2 tablespoons lemon zest
2 tablespoons olive oil
1 ½ teaspoons coarsely ground black peppercorns
½ teaspoon salt
2 cloves garlic, minced
1 pinch paprika
cooking spray
1 sprig parsley, chopped, or more to taste
4 wedges lemon

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C) for 3 minutes. While fryer is preheating, rinse tilapia fillets and pat dry with a paper towel. Combine lemon zest, olive oil, pepper, salt, and garlic in a bowl. Rub spice mixture over the tilapia. Sprinkle lightly with paprika. Spray the air fryer basket with cooking spray and place the filets inside, coated side up. Air fry until fish can be flaked with a fork, 7 to 10 minutes. Do not crowd the fish filets; you may need to fry a second batch, depending on the size of your air fryer. Remove tilapia to a plate, garnish with chopped parsley, and serve with lemon wedges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 tilapia fillets

Calories: 238.5
Fat: 9.2 g
Saturated fat: 1.4 g
Carbohydrates: 3.4 g
Sugars: 0.2 g
Dietary fiber: 1.5 g
Protein: 35.1 g
Cholesterol: 61.6 mg
Sodium: 371.5 mg
Scalloped Carrots and Cheese


Ingredients:
onion, butter, flour, dry mustard, salt, pepper, milk, carrots, sharp cheddar cheese

Directions:
Saute onions in butter. Stir in flour, mustard, salt and pepper. Cook over medium heat for 1 minute, stirring constantly. Remove from heat and gradually add milk.
Return to heat, bring to a boil and stir for 1 minute.
Alternate carrots, cheese and sauce in a casserole dish.
Top with bread crumbs. Bake at 350 for 35-45 minutes.
Godiva Peppermint Kiss


Ingredients:
"of fresh mint"

Directions:
Combine Godiva chocolate liqueur and peppermint schnapps in ice-filled rocks glass and stir.
Garnish with mint sprig.
Rice Cooker Mexican Rice


Ingredients:
rice, low sodium chicken broth, tomato paste, butter, onion, garlic clove, diced green chilies, pepper, red pepper flakes, cilantro, parsley

Directions:
combine all ingredients in rice cooker., cook according to manufacturer instructions., when cooking time finished let it sit uncovered for 3 minutes or so to thicken., stir before serving.
Chipotle Honey Vinaigrette Dressing - Clone


Ingredients:
red wine vinegar, honey, Grey Poupon Dijon Mustard, lime juice, black pepper, salt, paprika, garlic powder, onion powder, dried oregano, extra virgin olive oil

Directions:
Combine all ingredients, except oil in blender and blend on low speed for ten seconds.
SLOWLY drizzle olive oil into blender on low speed.
Chill for at least an hour.
Refreshing Summer Squash Salad
Category: salad
By TJ Lombard

Great dinner for the summer.

Ingredients:
2  yellow squash, shaved into thin strips
1  zucchini, shaved into thin strips
1 teaspoon salt
2 tablespoons chopped fresh mint
1 tablespoon olive oil
2 teaspoons fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon freshly ground black pepper
3 slices prosciutto, chopped
¼ cup crumbled feta cheese

Directions:
Toss yellow squash and zucchini with salt in a large bowl. Whisk mint, olive oil, lemon juice, lemon zest, and black pepper in a small bowl; pour over squash mixture. Toss to coat. Heat a small nonstick skillet over medium heat; cook and stir prosciutto in the hot skillet until crisp, about 2 minutes. Divide squash salad over 4 plates. Evenly sprinkle prosciutto and feta cheese over salads.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 4 servings

Calories: 122.6
Fat: 9.1 g
Saturated fat: 3.3 g
Carbohydrates: 6.5 g
Sugars: 1.3 g
Dietary fiber: 2.5 g
Protein: 5 g
Cholesterol: 17.8 mg
Sodium: 901.8 mg
Company Chicken with Dried Beef


Ingredients:
boneless skinless chicken breasts, bacon, cream cheese, sour cream, paprika

Directions:
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other.
Wrap a slice of bacon around each chicken breast and place on top of dried beef.
In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup.
Heat through until cream cheese is partially melted.
Pour sauce over chicken.
Sprinkle each breast with paprika.
Cover and bake for 2 hours at 350.
When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
Mexican Rice


Ingredients:
water, tomatoes, onion, garlic cloves, olive oil, peas, carrots, potato, cream cheese, cayenne pepper

Directions:
Preheat oven to 450 degrees.
Place tomatoes, onion and garlic in buttered baking pan.
Sprinkle with garlic pepper salt and roast for 15-20 minutes.(I like to add the peas, carrots and potato to this mix as well and up the time anywhere from 30-60 minutes total.] Stir a couple of times while cooking.
Boil water in saucepan and add rice.
Reduce heat, cover and let simmer 15-20 minutes.
Heat olive oil in large skillet over medium heat.
Put rice, veggies and cream cheese in skillet and season. (You may wish to add cayenne pepper to spice it up.]
Done when veggies are tender.
Pumpkin White Chocolate Chip Blondies


Ingredients:
unsalted butter, light brown sugar, egg, vanilla extract, pumpkin puree, plain flour, salt, ground nutmeg, ground cloves, ground ginger, ground cinnamon, white chocolate chips

Directions:
Preheat the oven to 350F and grease and line an 8x8 inch square pan.
Place sugar into a large bowl and pour the melted butter over it, mix with a whisk until well combined and smooth. Add in the egg and vanilla and mix until combined.
Add in the pumpkin and mix until well combined and smooth.
In a medium sized bowl, place the flour, salt, spices and chocolate chips and stir until the chocolate chips are coated in flour.
Add the flour mix into your wet ingredients and stir until combined - don't be tempted to beat or over mix otherwise you'll end up with rubbery blondies.
Tip the mix into your lined pan and smooth until level with a spatula/wooden spoon.
Place in the oven for 25-30 minutes until an inserted skewer into the centre comes out clean. They will still look a little dark/moist in the middle, this is fine.
Leave to cool in the pan for at least and hour before transferring to a wire rack.
Once cool, slice into 9-12 pieces.
Blondies will keep in an airtight container, at room temperature, for 3 days.
Citrus Spiced Mule


Ingredients:
fresh lime juice, cinnamon, nutmeg, ginger beer

Directions:
Build the entire drink in a tall beer glass or highball glass., Add all ingredients to the glass except Ginger beer and stir for 10 seconds., Fill the glass with ice and stir for further 20 seconds., Place 2 Orange slices & 2 Lime slices into the sides of the glass., Top off with Ginger beer., Garnish with orange twist.
Retro-Burger Topping


Ingredients:
iceberg lettuce, mayonnaise

Directions:
Mix all ingredients well.
Allow to set for five minutes.
Add on top of a hamburger, cheeseburger, or add on top of each burger on a triple-header (two beef patties and a three-way split bun].
Note: This is also good on a salmon patty burger.
Wine Spritzer


Ingredients:
"red wine"

Directions:
Mix red wine and Fresca together over ice., Enjoy!
White Pie


Ingredients:
flour, cornstarch, sugar, salt, milk, butter, white vanilla

Directions:
In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
Remove from heat and add butter, white vanilla and almond extract, stir.
Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
When ready to serve top with whipped topping and sprinkle with ground almonds.
Amazing Almond Cream Cheese Crepes.  Gluten Free!


Ingredients:
eggs, potato starch, milk, sugar, cream cheese, sour cream, lemon juice, sugar

Directions:
In a medium container, beat eggs with a fork.  Whisk in remaining crepe ingredients.  Cook about 3 tablespoons of batter per crepe in lightly greased non-stick pan heated over medium heat.  Place filling ingredients in a blender and blend until smooth.  Place about 2 tablespoons of filling in each crepe and roll.  Place rolled crepes on a lightly greased cookie tin and bake at 300 degrees for about 20 minutes to set filling.  Serve hot or cold.
For detailed instructions on how to make crepes, watch this video:  http://www.food.com/video/how-to-foolproof-crepes-344.
Hot Baked Taco Dip
Category: appetizers-and-snacks
By shae

This hot taco dip is perfect with tortilla chips and is always a crowd pleaser.

Ingredients:
cooking spray
1 pound ground beef
1  green bell pepper, chopped
1 package taco seasoning mix
1  tomato, chopped
1 bunch green onions, chopped
2 tablespoons hot taco sauce, or more to taste
1 (16 ounce) container sour cream
1 (8 ounce) package shredded sharp Cheddar cheese
1 (14.5 ounce) package tortilla chips, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and   into ground beef. Spread ground beef mixture into prepared casserole dish. Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

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

Calories: 253.6
Fat: 16.8 g
Saturated fat: 7.3 g
Carbohydrates: 17.1 g
Sugars: 1.2 g
Dietary fiber: 1.6 g
Protein: 9.2 g
Cholesterol: 35.7 mg
Sodium: 319.1 mg
Crock Pot " Smashed" Peaches


Ingredients:
sugar, brown sugar, margarine, butter, evaporated milk, Bisquick baking mix, eggs, vanilla, cinnamon

Directions:
Spray crock pot with non-stick cooking spray., Combine sugars and Bisquick in a bowl., Add eggs and vanilla., Add margarine and milk., Add peaches and cinnamon., Pour into crock pot., Cook on low for 6 to 8 hours., ENJOY!
Irresistible Peanut Butter Cookies


Ingredients:
brown sugar, milk, vanilla extract, egg, baking soda, salt

Directions:
HEAT oven to 375°F Combine peanut butter, shortening, brown sugar, 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 greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Crock Pot Arroz Con Pollo


Ingredients:
chicken thighs, diced tomatoes, canned peas, chicken broth, garlic powder, yellow rice

Directions:
1. Put all ingredients EXCEPT the rice in the crock pot on high for 4 hours or low for 6 to 8.  Stir it all up and ignore it.
2. One hour before you want to eat, add the entire 8 oz of rice and set the temp to low.
3. Cook covered for one hour.
4. Serve and enjoy!
Addictive Corn Dip


Ingredients:
sour cream, mayonnaise, cilantro, green onions, cumin, cayenne pepper, lime, tortilla chips

Directions:
Mix together the corn, sour cream, and mayonnaise.
Slice the lime in half and squeeze the juice from one half over corn mixture; mix well.
Chop the cilantro and green onions.  Add to the corn mixture.
Blend in the cumin and cayenne pepper.
Mix in shredded cheese.
Refrigerate overnight.  Serve with tortilla chips.
Minestrone With Italian Sausage


Ingredients:
bulk Italian sausage, onion, carrots, celery ribs, leek, garlic cloves, zucchini, fresh green beans, beef broth, diced tomatoes with basil oregano and garlic, cabbage, dried basil, dried oregano, pepper, garbanzo beans, chickpeas, small shell pasta, fresh parsley, parmesan cheese

Directions:
In soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain.
Stir in the carrots, celery, leek and garlic; cook for 3 minutes.
Add zucchini and green beans; cook 2 minutes longer.
Stir in broth, tomatoes, cabbage, basil, oregano and pepper.
Bring to a boil.
Reduce heat; cover, simmer for 45 minutes.
Return to a boil, stir in garbanzo beans, pasta and parsley.
Cook for 6-9 minutes or until the pasta is tender.
Serve with Parmesan cheese.
Arugula and Ricotta Salata Salad With Dijon Vinaigrette


Ingredients:
shallots, shallots, sherry wine, bay leaf, thyme, honey, Dijon mustard, fine sea salt, extra virgin olive oil, baby arugula, ricotta salata

Directions:
Make the Dijon Mustard Vinaigrette: Put the shallots, vinegar, bay leaf, and thyme into a small pot set over medium heat. Cook the vinegar until it is reduced to a syrup, about 10 minutes. Remove the bay leaf and thyme stem.
Pour the reduction into a mixing bowl. Set the mixing bowl on a kitchen towel shaped into a circle to prevent the bowl from wobbling. Whisk in the honey, mustard, and salt. Slowly drizzle in the oil, whisking constantly to emulsify the vinaigrette. If the vinaigrette appears to thicken too much, add a teaspoon of cold water.
Put the arugula in a bowl and dress with the Dijon Mustard Vinaigrette. Use a vegetable peeler to shave the ricotta salata into the arugula. Toss to combine.
English Toffee Squares


Ingredients:
butter, sugar, egg, all-purpose flour, ground cinnamon, pecans

Directions:
Preheat oven to 275°F In large bowl with an electric mixer, beat butter and sugar until creamy.
Separate egg, then beat yolk into butter mixture; cover and reserve the egg white.
In another bowl, stir together flour and cinnamon; add to butter mixture.
With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan.
Beat egg white lightly, then brush over dough to cover evenly.
Sprinkle pecans over top; press in lightly.
Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store in an airtight container.
Lower Carb Pancakes for One


Ingredients:
oats, fat-free cottage cheese, wheat germ, eggs, cinnamon, vanilla

Directions:
Combine all ingredients in a blender and blend until consistency of pancake batter.
Pour into hot skillet and cook both sides.
Makes about 3 small pancakes.
Chocolate-Covered Cherry Pie


Ingredients:
butter, cherry pie filling, cream cheese, powdered sugar, egg, maraschino cherries

Directions:
Microwave the semi-sweet baking chips with 1/2 cup whipping cream until the chocolate begins to melt (about 1 minute] remove and whisk in 1/4 cup butter until smooth; let cool, whisking occasionally for about 10 minutes, or until the mixture reaches a spreading consistency.
Spoon half of the mixture over the ready-made pie crust.
Cover and chill remaining chocolate mixture.
Spoon the cherry pie filling evenly over the chocolate mixture in the pie crust; place the crust on a baking sheet.
In a bowl beat softened cream cheese with powdered sugar, egg and almond extract at medium speed using an electric mixer until smooth.
Pour the cream cheese mixture evenly over the cherry filling (the pie will be very full but shouldn't overflow when baked, but place the pie on a baking sheet anyway!].
Set oven to 350 degrees.
Bake for 25-30 minutes or until the center is set; remove from oven and cool to about room temperature.
Refrigerate for a minimum of 8 hours.
This next step with the cherries is optional, you can just drizzle the top of the cooled pie with melted chocolate and then dollop with whipped cream.
Place 16 maraschino cherries with the stems on paper towels; pat them dry.
Microwave the reserved chocolate mixture at MEDIUM for about 1 minute or until spreading consistency, stir until smooth.
Dip the cherries into the warmed chocolate mixture, then place on a baking sheet.
Chill the cherries for about 20 minutes (or longer].
Spread any remaining chocolate over the pie, then spoon 8 dollops of whipped cream (or Cool Whip topping] around the outer edges of the pie.
Place 2 chocolate-covered cherries on top of each dollop.
Delicious!
Forgotten Cookies II
Category: desserts
By DOGIRL

Easy to make. Just mix them and put in the oven and forget them for 5 to 6 hours. I do them at night and leave them all night in the oven.

Ingredients:
2  egg whites
1 pinch salt
⅔ cup white sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup salted peanuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or aluminum foil. In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Add peanuts if desired. Spoon onto the prepared cookie sheets. Place the cookies into the preheated oven, shut the door and turn off the oven immediately. Let cookies sit in the turned off oven for 5 to 6 hours or overnight.

Prep time: 10 mins
Cook time: 5 hrs
Total time: 5 hrs 50 mins
Yields: 3 dozen

Calories: 61.6
Fat: 3.4 g
Saturated fat: 1.1 g
Carbohydrates: 7.5 g
Sugars: 6.4 g
Dietary fiber: 0.6 g
Protein: 1.4 g
Sodium: 40.9 mg
Cheesy Potato Soup II
Category: soups-stews-and-chili
By Joan Zaffary

A simple, cheesy potato soup. This soup takes less than an hour to make. You can break up the potatoes with a fork if you want a thicker soup.

Ingredients:
6 tablespoons unsalted butter
1 ½ cups chopped onions
1 ½ cups chopped celery
4 cups water
8  potatoes, peeled and cubed
15 slices American cheese - broken into pieces
4 tablespoons all-purpose flour
2 ⅓ cups milk
2 tablespoons chopped fresh parsley

Directions:
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 to 10 servings

Calories: 449.3
Fat: 24 g
Saturated fat: 15 g
Carbohydrates: 42.6 g
Sugars: 6.1 g
Dietary fiber: 5 g
Protein: 17.3 g
Cholesterol: 69.8 mg
Sodium: 759.5 mg