xiaoxl/recipe_data huggingface dataset:
Mark's Fave Chocolate Chip Pancakes


Ingredients:
all-purpose flour, baking powder, baking soda, sugar, Splenda sugar substitute, salt, milk, vinegar, Egg Beaters egg substitute

Directions:
Stir all ingredinets together until well combined.
Heat a griddle pan to 325-350 degrees F.
It is ready when droplets of water"dance" on the surface.
Pour about 1/3 cup batter slowly onto the griddle for each pancake.
Sprinkle some chips on top of each one.
Don't turn until pancakes are golden on the bottom, flip and cook other side until deep golden.
Repeat with remaining batter and chips.
A Summer Event Radish Salad


Ingredients:
radishes, salt, onion, cucumber, roma tomatoes, olive oil, vinegar, garlic clove, dill

Directions:
Toss sliced radishes with salt; let stand a few minutes. Drain liquid.
Transfer radishes to a large bowl adding onions, tomatoes and cucumber slices.
Blend together oil, vinegar, garlic and pour over vegetables.  ( You can use Italian Dressing instead].
Toss to cover . Cover, and place in refrigerator for about 1 hour before serving.
Place on lettuce bed for an attractive salad.  This salad is a great picnic item and goes well with most picnic menu.
You can garnish with dill.  I like to shave carrots to place on top.
Simple Pleasure Waffle / Waffles and Ice Cream !!!


Ingredients:
"vanilla ice cream"

Directions:
Put ice cream in center of waffle., Fold., ENJOY!
Tuna Casserole with Shirataki Noodles
Category: seafood
By Inez Quinn

This recipe is diet-friendly and is slightly creamy without being too rich! Clean flavors combined with fresh vegetables and shirataki noodles makes this a winner.

Ingredients:
½ (12 ounce) package fresh green beans, trimmed
¾ cup sliced red bell pepper
⅓ cup chopped onion
½ cup sliced fresh mushrooms
1 (8 ounce) package shirataki noodles (such as Miracle Noodles®)
½ cup almond milk (such as Silk®)
2 tablespoons light vegetable cream cheese
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 (7 ounce) can yellowfin tuna, drained

Directions:
Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain. Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes. While mushrooms are cooking, drain and rinse noodles; set aside. Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth. Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 229.1
Fat: 4.2 g
Saturated fat: 1.7 g
Carbohydrates: 20.2 g
Sugars: 7.1 g
Dietary fiber: 8.7 g
Protein: 29.8 g
Cholesterol: 38.6 mg
Sodium: 460.3 mg
My Version of Dr. Phil's 20/20 Lemon Pepper Chicken


Ingredients:
grape tomatoes, extra virgin olive oil, garlic, spinach, lemon juice, black pepper, basil leaves, chicken breasts, pasta

Directions:
in a non stick skillet: place olive oil and heat to a medium temp, add chicken and cook for 2 minutes. add garlic and pepper to chicken cook another 2 minutes.
add tomatoes and place lid on for 4 mintues.
add spinach, basil  and cook for 2 minutes.
add lemon juice, cut off the heat and leave lid on for 2 minutes. place on top of pasta in a serving bowl and enjoy.
Snowman Treats


Ingredients:
"creamy peanut butter"

Directions:
Spread peanut butter on half of the crackers.
Top with remaining crackers to make sandwiches.
In a microwave, melt candy coating; stir to smooth.
Dip sandwiches in coating; allowing access to drip off.
Place on waxed paper.
Immediately position chips; 2 chips for eyes and 4 chips for mouth.
Add candy corn for nose.
For earmuffs, place a M & M on each side of face.
Connect ear muffs with a strip of decorating gel.  I let mine dry and then did the decorating gel.
Let stand for 30 minutes or until set.  My decorating gel is still not dry after 1 hour.
Hot Peppermint Mocha


Ingredients:
water, vanilla extract

Directions:
"HEAT Coffee-mate, morsels and water in medium saucepan over medium-low heat, stirring frequently, until hot and chocolate is melted. Stir in vanilla extract. Pour into mugs; top with whipped cream. Sprinkle with ground cinnamon or baking cocoa and garnish with candy cane, if desired."
Cream of Cauliflower Soup


Ingredients:
head cauliflower, celery, onion, chicken broth, Worcestershire sauce, nutmeg

Directions:
In a big stock pot add cauliflower,celery,onion, salt and pepper., Cook until tender,about 1 hour., Cool,then put thru a Blender., Pour back into pot,add Worcestershire sauce and nutmeg and cream., Cook until heated thru., Serve with nice bread or rolls.
Braised Celery


Ingredients:
celery & leaves, butter, boiling water, ground black pepper, salt

Directions:
Clean and chop celery into 1 inch pieces.
Blanch the celery for 1 minute in boiling salted water.
Drain and place in a buttered casserole with the butter and good grinding of pepper.
Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.
Cover and bake at 325F for 1 hour.
Fall Fruit Dip


Ingredients:
cream cheese, marshmallow creme

Directions:
Mix well, chill., Dip for pineapple,strawberries,melons apples ect.
Texas Spoon Bread


Ingredients:
milk, yellow cornmeal, butter, margarine, sugar, salt, baking powder, eggs

Directions:
In saucepan, scald the milk; stir in cornmeal.
Reduce heat; simmer 5 minutes, stirring constantly.
Remove from heat; stir in butter, sugar, salt and baking powder.
In small bowl, beat egg yolks.
Gradually stir a small amount of the hot mixture into yolks; return all to pan and mix well.
In mixing bowl, beat egg whites until soft peaks form.
Fold egg whites into hot mixture until well blended.
Pour into greased 8-inch square baking dish.
Bake at 350° for 40-45 minutes or until well puffed.
Use a spoon to serve.
Scrumptious Shrimp Scampi Linguine
Category: world-cuisine
By misteme

I've been buying a well known frozen dinner bag that's absolutely fantastic, but rather expensive. So I checked the ingredients, searched scampi recipes online, and decided to create my own by adding, subtracting, and tweaking all of them. This is my first!!

Ingredients:
1 (16 ounce) package linguine pasta
2 tablespoons butter
1 ½ tablespoons olive oil
½ cup chopped red bell pepper
½ cup chopped yellow bell pepper
6 cloves garlic, sliced
48  large shrimp - peeled, deveined, and tails removed
½ cup dry white wine (such as Chardonnay)
1 teaspoon lemon juice
¼ cup clam juice
2 tablespoons butter
1 ½ tablespoons olive oil
2 tablespoons heavy cream
1 ½ teaspoons crushed red pepper flakes, or to taste
3 tablespoons chopped fresh parsley
1 teaspoon sea salt

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink. Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet. Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 573.4
Fat: 19.6 g
Saturated fat: 7.7 g
Carbohydrates: 58 g
Sugars: 3.6 g
Dietary fiber: 3.1 g
Protein: 38.1 g
Cholesterol: 283.2 mg
Sodium: 672.5 mg
Mixed Berry Cobbler


Ingredients:
frozen mixed berries, granulated sugar, ground cinnamon, nutmeg

Directions:
Preheat oven to 350 degrees F.
Mix berries, apple pie filling, sugar, cinnamon and nutmeg.
Transfer mixture to an 8 x 8 x 2 baking dish.
Crumble the cookie dough over the fruit mixture, covering it completely.
Place baking dish on a cookie sheet and put both in oven.
Bake, uncovered, until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes.
Serve with vanilla ice cream.
Tangy Broccoli Slaw Salad


Ingredients:
broccoli slaw mix, red onion, raisins, craisins, red wine vinegar, turmeric, curry powder

Directions:
Place broccoli slaw in mixing bowl.
Add kefir and vinegar, mix well.
Add chili pepper flakes, salt, pepper, and turmeric/curry powder and mix again.
Add in the remaining ingredients (raisins, bacon, onion], mix and chill in fridge until ready to serve.
Also great to add into wraps.
Italian Spaghetti With Meatballs


Ingredients:
whole tomatoes, tomato paste, garlic cloves, fresh basil, fresh basil, salt, oregano, cayenne pepper, lean ground beef, turkey, egg, parmesan cheese, milk, minced garlic cloves, salt, pepper, fresh basil

Directions:
Sauce:
Pour one can whole tomatoes and one can tomato paste in to a food processor.  Add all spices and blend until smooth.
Pour this in to a large pot (I use a 10 qt to be sure there's plenty of room].
Process remaining tomatoes and paste until smooth and add to pot.  Add somewhere between 6 and 10 cups of water until the sauce has a loose, but not watery, consistancy.  This will be the key to your sauce's thickness later.
Bring sauce to a boil and then simmer (the longer the better, but at least 2 hours].  Once your pot is simmering, drop in your raw meatballs, one at a time and gently.  Stir regularly, always from the bottom.
Meatballs:
Mix all ingredients together and form in to small balls, no bigger than a golf ball.  Drop in sauce gently after it has started its simmer.
Frozen Peach Cranberry Yogurt Pops (Kid Friendly)


Ingredients:
sugar, vanilla yogurt, cranberry juice

Directions:
Drain the peaches reserving about 1/4 of the juice.
In a blender or food processor puree the peaches and reserved 1/4 cup juice and sugar until smooth.
Using on/off turns add in the yogurt.
Divide the the mixture between popsicle molds or cups.
Freeze for about 1 hour or until partially set.
Insert one stick in the center of each pop.
Pour and divide the cranberry juice on top of each pop.
Cover the mold lightly with plastic wrap and freeze until completely firm (about 6 hours].
Savory Stuffed Pumpkin


Ingredients:
pumpkin, olive oil, seasoning salt, butter, apple, raisins, celery, walnuts, ground sage, salt, pepper

Directions:
Step 1] Carefully cut a wide circle around the top of the pumpkin to remove the top. Use a large metal spoon to scrape out the inside of the pumpkin. (Save the seeds for a future recipe!].
Step 2] Use a pastry brush to lightly coat the inside of the pumpkin with olive oil, then sprinkle with seasoning salt. Place the pumpkin in a 9×13 baking pan, with the pumpkin top on the side – not covering the pumpkin – and bake in a preheated 375 degree oven for 30 minutes.
Step 3] While the pumpkin bakes, saute the apple, raisins, celery, walnuts, sage, salt, and pepper in 2 tablespoons of butter. When apple and celery are slightly softened, remove from heat and toss with the bread cubes in a large bowl.
Step 4] Be PATIENT with this step… using only 1/4 cup of chicken stock at a time, drizzle chicken stock lightly over the bread mixture. Gently toss, then repeat, until about 2 cups of chicken stock have been uniformly absorbed. If bread is still mostly dry, an additional cup of chicken stock (again, 1/4 cup at a time] may be added.
Step 4] After 30 minutes, remove pumpkin from oven. The pumpkin will only be partially baked at this point; that’s fine. Gently spoon stuffing into the pumpkin. (Don’t pack the stuffing in too tightly; extra stuffing can always be baked next to the pumpkin in a separate, buttered dish!] Cover the pumpkin loosely with foil and return to the oven for an additional 30 minutes.
Step 5] After an additional 30 minutes have passed, remove the stuffed pumpkin from the oven. Remove the foil. If the top of the stuffing is dry, drizzle chicken stock (1/4 cup at a time] over the stuffing until it is just softened.
Poke the pumpkin flesh near the top of the pumpkin with a fork. If the pumpkin is done baking (as mini pumpkins may be], the fork will go into the pumpkin easily. If the fork meets resistance, your stuffed pumpkin will need to bake for an additional 20 – 40 minutes. Re-cover loosely with foil and return your stuffed pumpkin to the oven. Check every 20 minutes to see if your pumpkin is thoroughly baked. Be patient… a well baked pumpkin will taste like caramel deliciousness, but an under-baked pumpkin… not so much!
Step 6] At last, your Savory Stuffed Pumpkin is ready to enjoy! Transfer to a serving platter by carefully lifting with two oven mitts. To serve, cut wedges from the center of the stuffing out to the sides, right through the pumpkin peel (this will be very easy]. Enjoy!
Banana Doghnuts


Ingredients:
bananas, flour, sugar, powdered sugar

Directions:
Peel and mash the bananas. Add flour and sugar and mix until smooth.
Heat a frying pan with the vegetable oil to frying temperature. Add spoonfuls of the banana mixture, and fry until golden on  one side.  Flip, and cook until golden on the other side.
Be careful of splashes of hot oil. When the donuts are done, place them on paper towels to absorb excess oil.
Coat with powdered sugar if you wish.
Diva Salad


Ingredients:
Dijon mustard, extra virgin olive oil, walnut oil, sun-dried tomato packed in oil, walnuts, pecans

Directions:
In a small bowl, whisk together the mustard and vinegar.  Whisk in the olive oil and walnut oil, and season to taste with salt and pepper.
In a large bowl, toss together the salad greens and sun-dried tomatoes.
Drizzle with the dressing and toss again.
Scatter the nuts over the salad, and crumble cheese on top.
Serve at once.
Strawberry Glazed Sausage


Ingredients:
smoked sausage, lemon juice, cinnamon, clove

Directions:
Cut sausage into about 6 pieces (about 3-4 inches long]. Then make cuts into each section, not going all the way through, to make meat fan out when cooking. (See photo.].
Cook in nonstick skillet until browned and starting to separate into fans.
Meanwhile, mix remaining ingredients in a small bowl.
When meat is browned, pour glaze ingredients over meat and cook, stirring often, until sausage is completely coated. This only takes a couple of minutes. It will thicken as it cools.
DON'T OVERCOOK, or the glaze will become hard like candy!
Serve and enjoy!
Dilly Bread


Ingredients:
fresh dill, fresh parmesan cheese

Directions:
Spray counter lightly with non-stick cooking spray. Combine 4 rolls and roll into a 10-12 inch rope. Repeat with remaining rolls to make 3 total ropes. If using bread, cut loaf in 3 equal pieces and roll each piece into a rope. Combine garlic salt, dill and cheese and sprinkle onto countertop. Roll ropes in the mixture to cover.
Press one end of the ropes together firmly and braid the ropes. Press remaining ends firmly together. Place braid on sprayed baking sheet. Sprinkle any remaining mixture over the braid. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until nicely browned.
Beef & Pork Cabbage Joes


Ingredients:
ground beef, ground pork, onion, celery, cabbage, ketchup, water, prepared mustard, garlic powder

Directions:
Brown meats with onion& celery in a large skillet., Drain of fat., Stir in cabbage,pepper,ketchup water mustard& garlic powder., Heat to boiling., Stir occasionally., Reduce heat& cover pan., Simmer till veggies are tender about 45 minutes to 1 hour., Toast hamburger buns if desired., Spoon mixture on to bottom half of roll., Top with remaining half., 16 servings.
Cheddar Chowder With Red Pepper


Ingredients:
head broccoli, boiling potato, onion, red bell pepper, garlic clove, unsalted butter, ground cumin, salt, black pepper, dry mustard, all-purpose flour, heavy cream, sharp cheddar cheese, water

Directions:
Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add water and simmer (partially covered], stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
Puree about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids] and return to pot. Cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
Beghrir (Moroccan Pancakes)
Category: breakfast-and-brunch
By rie1975

Moroccan pancakes are served with honey-butter sauce. Best during Ramadan for breaking the fast or pre-dawn, but certainly great anytime.

Ingredients:
1 cup warm water (115 degrees F/46 degrees C)
½ teaspoon active dry yeast
½ teaspoon white sugar
1 cup milk
1 cup all-purpose flour
1 cup semolina flour
2  eggs
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
¾ cup honey
1 teaspoon orange-flower water, or to taste  (Optional)

Directions:
Place the water, yeast, and sugar in a blender, and let stand without blending for 5 minutes, until the yeast softens and begins to form a creamy foam. Add the milk, flour, semolina flour, eggs, baking powder, and salt. Blend until the mixture is smooth, about 1 minute. Leave the mixture in the blender to rest for about 30 minutes. Heat a 5-inch nonstick skillet over medium-low heat. Blend the pancake mixture for about 10 seconds, to remix, and scoop 1/4 to 1/3 cup of batter into the heated skillet. Cook the beghrir until bubbles have formed and popped, and the top of the pancake is no longer shiny, about 3 minutes. Do not flip. Adjust the heat as necessary so that the bottoms of the pancakes are just starting to brown when the tops are dry. Blend the batter for 10 seconds or so after cooking 3 or 4 pancakes, to keep the batter fluffy. To make the sauce, place the butter, honey, and flower-water flavoring in a microwave-safe bowl, and microwave on High setting until the butter is melted and the honey is hot, about 1 1/2 minutes. Stir the sauce, and drizzle about 1 tablespoon over each warm pancake to serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 12 pancakes

Calories: 353.8
Fat: 14.2 g
Saturated fat: 8.4 g
Carbohydrates: 53.8 g
Sugars: 37.2 g
Dietary fiber: 0.7 g
Protein: 6 g
Cholesterol: 95.8 mg
Sodium: 675.4 mg
Lebanese Chicken Shawarma
Category: world-cuisine
By Christopher Walters

This is a flavorful chicken dish, which I first tasted at a little Lebanese restaurant. While normally shawarma is sliced off a rotisserie, it can be made at home with just a few changes. Be warned, it takes a day of prep time. For lunch, serve as a sandwich in warmed flatbread with cucumber sauce, sliced onion, and seeded tomato. For dinner, serve with rice and lentils (for a treat, look up mujadarrah on this site).

Ingredients:
1 cup plain yogurt
¼ cup lemon juice
2 tablespoons olive oil
1 tablespoon tomato paste
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch strips

Directions:
Whisk yogurt, lemon juice, olive oil, tomato paste, garlic, cumin, coriander, salt, pepper, and red pepper flakes together in a bowl. Mix in chicken strips. Cover bowl with plastic wrap and place in the refrigerator to marinate, 8 hours to overnight. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove chicken from the bowl and arrange in a single layer on a broiling pan. Discard excess marinade. Broil chicken, turning once, until juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 8 hrs 25 mins
Yields: 4 servings

Calories: 365
Fat: 13.4 g
Saturated fat: 3.1 g
Carbohydrates: 7.9 g
Sugars: 5.2 g
Dietary fiber: 0.7 g
Protein: 51 g
Cholesterol: 132.9 mg
Sodium: 479.9 mg
Bread Dipping Oil With Seasoned Sweet Pot Roasted Garlic and Oli


Ingredients:
olive oil, garlic cloves, red pepper flakes

Directions:
Remove rough end of garlic cloves and slice each in half lengthwise.  Do not remove skin.  Place them in a narrow stainless steel butter melting pot.  Add the rest of the ingredients.
Place on medium heat until the olive oil begins to lightly sizzle.  Reduce heat to a low simmer.  It will take several hours before garlic richly tans and becomes soft and sweet.  You can hasten the process with slightly higher heat but be careful not to burn the garlic.
Remove the garlic skins from the pot when they are released from the cloves.
Place 2 or 3 garlic cloves in each dipping plate; mash them with a folk.  Spoon a generous puddle of Pete's Garlic Oil to the individual bowls.  Add more Tuscany seasoning to taste and pepper flakes for added heat.  Serve warm.
Options, add a pinch of sun dried tomatoes, parmigiana cheese or mashed anchovies.
Corn and Crab Pudding
Category: side-dish
By Christine

This delicious side dish has a taste of the Southwest from a poblano chili.

Ingredients:
2 tablespoons butter
½ cup shallots, minced
¼ cup fresh poblano chile pepper, seeded and chopped
12 ounces frozen corn kernels, thawed
1 ¾ cups half-and-half cream
6  eggs
3 tablespoons all-purpose flour
1 ½ teaspoons salt
1 teaspoon white sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground white pepper
1 ½ cups cooked crabmeat
4 tablespoons grated Parmesan cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Lightly butter eight 3/4 cup custard cups or souffle dishes. In a heavy skillet over medium heat, melt butter.  Add shallots and poblano pepper; saute until pepper is tender, about 3 minutes. In a blender or food processor, puree corn. Add half-and-half, eggs, flour, salt, sugar, nutmeg and white pepper. Pulse until mixture is smooth; transfer to large bowl. Stir in crabmeat and poblano chile mixture. Divide custard among prepared cups. Sprinkle 1/2 teaspoon cheese over each. Place cups in large roasting pan. Pour enough hot water into pan to come halfway up sides. Bake at 350 degrees F (175 degrees C) for 50 minutes or until custards are set in center and knife inserted into center comes out clean.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 245.1
Fat: 14.1 g
Saturated fat: 7.3 g
Carbohydrates: 16.4 g
Sugars: 2.8 g
Dietary fiber: 1.3 g
Protein: 14.8 g
Cholesterol: 188.2 mg
Sodium: 667.6 mg