xiaoxl/recipe_data huggingface dataset:
Pioneer Woman Macaroni & Cheese


Ingredients:
macaroni, butter, all-purpose flour, dry mustard, egg, cheese, salt, seasoning salt, ground black pepper, cayenne pepper, paprika, thyme

Directions:
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.].
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy] or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
Either way YUM YUM YUM!  (Try not to eat the whole pot!].
Peanut Butter Oatmeal Muffins for Kids (Or Adults)


Ingredients:
flour, toasted wheat germ, baking powder, baking soda, salt, brown sugar, peanut butter, egg, milk, toasted wheat germ, honey, peanut butter

Directions:
Preheat oven to 400 degrees.
In a mixing bowl, stir together first 6 ingredients, mixing well while making a well in the center of the mixture.
In another bowl, mix brown sugar and peanut butter with a mixer on medium speed setting until fluffy.
Add egg and beat well.
Now add the flour mixture to the beaten mixture; at the same time slowly add the milk and beat until well blended.
Grease a muffin pan or line the pan cups with paper baking cups; sprinkle some wheat germ to coat the cups.
Spoon batter into the cups, filling it about 3/4 of the way full.
Top with additional sprinkled wheat germ and bake for 15 to 20 minutes or until golden.
Remove from pan; serve warm immediately or cover with foil and/or store in an air tight container until serving.
*I also topped off these muffins by spreading on some extra peanut butter on the top.
*To reheat: place in microwave on High for 8 seconds.
Breaded Chicken Cutlets


Ingredients:
chicken breast, olive oil, eggs, parmesan cheese

Directions:
Thinly Slice Chicken, about 20 slices., Dip in Egg, Parmesan, Then Bread Crumbs., Pan Fry until golden brown.
Asian Chicken Burger, Spicy Lemongrass Mayo and Pickled Slaw


Ingredients:
mayonnaise, chili sauce, lemongrass, lime, ground chicken, hoisin sauce, soy sauce, garlic cloves, scallions, garlic cloves, pickled ginger, napa cabbage, red bell pepper

Directions:
For the spicy lemongrass mayo:
Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside.
For the Asian chicken burger:
Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb.
Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them.
For the slaw:
Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
For assembling:
Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side.
Thai Ginger Chicken (Gai Pad King)
Category: world-cuisine
By Shae's Mama

My family loved ordering this dish at our local Thai restaurant, but then they closed down for some unknown reason (they were always busy).  So I decided to recreate this traditional dish at home.  My husband says it's just like the restaurant...maybe even better?  Please note that some people like to eat the ginger, while others don't but like the flavor it gives off.  You can easily double this recipe to serve a larger group...plus it makes great leftovers.

Ingredients:
1 ½ cups uncooked jasmine rice
3 ½ cups water
2 tablespoons vegetable oil
3 cloves garlic, minced
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Asian fish sauce
1 tablespoon oyster sauce
1 tablespoon white sugar
½ cup fresh ginger, cut into matchsticks
1 large red bell pepper, cut into strips
¾ cup sliced fresh mushrooms
4  green onions cut into 2-inch pieces
½ teaspoon Thai red chile paste, or to taste
2 tablespoons chicken broth
salt and ground black pepper to taste
2 tablespoons fresh cilantro leaves

Directions:
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low; cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, heat a wok or large skillet over medium-high heat. Stir in the garlic and chicken; cook for 2 minutes. Add the fish sauce, oyster sauce, sugar, ginger, red pepper, mushrooms, and onions. Cook and stir until the chicken is no longer pink and the vegetables are nearly tender, about 3 minutes. Dissolve the chile paste in the chicken broth, then add to the chicken mixture. Season to taste with salt and pepper; sprinkle with cilantro leaves to garnish. Serve with the hot rice.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 4 servings

Calories: 491
Fat: 9.9 g
Saturated fat: 1.9 g
Carbohydrates: 68.3 g
Sugars: 5.9 g
Dietary fiber: 2.5 g
Protein: 30.2 g
Cholesterol: 64.6 mg
Sodium: 376.2 mg
Simply Delicious Blueberry Pie


Ingredients:
fresh blueberries, frozen blueberries, sugar, all-purpose flour, cinnamon, nutmeg

Directions:
Preheat oven to 400 degrees F.
Press one of the pie crusts into a 9" glass pie dish, making sure to press the bottom and sides gently against the glass dish.
Combine the sugar, flour, cinnamon and nutmeg in a large bowl. Add blueberries and toss to coat.
Add the blueberry mixture to the pie plate, sprinkling excess flour, sugar and spices evenly over the berries. Spread out berry mixture so it is fairly even in the dish.
Take the second pie crust and lay it over the pie, folding the meeting edges of dough over to make a seal. Crimp the edges with your fingers or by placing fork tines against it to ensure the crust is sealed.
Using a knife or fork, cut a few slits in the top pie dough so steam can escape from the pie.
Bake for approximately 40 minutes, or until pie is golden brown. After 20 minutes of baking, you may want to use a pie shield or aluminum foil to cover the pie edges if they start to brown too quickly.
Cool completely to room temperature before serving.
Black Bean Salsa (Aruba)


Ingredients:
black beans, mango, red bell pepper, green onions, cilantro, lime peel, lime juice, red wine vinegar, cayenne

Directions:
"Mix all ingredients and enjoy."
Tortellini Carbonara


Ingredients:
fresh parsley, parmesan cheese, romano cheese

Directions:
In a large saucepan, combine the bacon, cream, parsley and cheese; cook until heated through.
Meanwhile, prepare the tortellini according to package directions; drain and transfer to a serving bowl.
Drizzle cheese sauce over tortellini and toss to coat.
Serve immediately.
Warm Cocoa Coffee


Ingredients:
Cool Whip, black coffee, cinnamon, honey

Directions:
Pour 1 cup coffee into cup., Add Hershey's Syrup., Stir in honey., Add cinnamon., Mix., Put Cool Whip on top. Sip and enjoy!
Classic Breadmaker Machine Bread


Ingredients:
milk, salt, butter, bread flour, sugar, bread machine yeast

Directions:
Put milk in bread machine, followed by salt, sugar, butter, flour, yeast.
My preference is to process on the dough setting until dough is ready and take out and bake as a normal loaf.
If not follow the instructions on your bread machine for a 1 1/2 lb loaf.
RAGÚ® No Boiling Beefy Baked Ziti
Category: trusted-brands-recipes-and-tips
By RAGÚ®

Quick and easy, this baked ziti will help save you time and be a hit with the family.

Ingredients:
1 ½ pounds lean ground beef
1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
2 cups water
1 cup part-skim ricotta cheese
2 tablespoons grated reduced-fat Parmesan cheese
12 ounces uncooked ziti pasta
¾ cup shredded part-skim mozzarella cheese

Directions:
Preheat oven to 400 degrees F. Meanwhile, brown ground beef in large nonstick skillet over medium-high heat. Combine Sauce and water in large bowl. Stir in browned ground beef, ricotta and Parmesan cheeses, then uncooked ziti. Pour ziti mixture into 13 x 9-inch baking dish. Cover tightly with aluminum foil. Bake 55 minutes. Remove foil and sprinkle with mozzarella cheese. Bake uncovered an additional 5 minutes. Let stand 10 minutes before serving.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 500.7
Fat: 24 g
Saturated fat: 9.7 g
Carbohydrates: 40.5 g
Sugars: 1.3 g
Dietary fiber: 6.8 g
Protein: 28 g
Cholesterol: 79.5 mg
Sodium: 514.3 mg
Spicy Crab Spring Rolls
Category: appetizers-and-snacks
By Christy Blaker

This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.

Ingredients:
¾ cup imitation crabmeat
1 ½ tablespoons mayonnaise
1 teaspoon sriracha sauce, or to taste
4  rice paper wrappers
⅓  English cucumber, cut into matchsticks
1  carrot, cut into matchsticks
½  ripe avocado, sliced lengthwise into 8 pieces
1  green onion, cut into matchsticks

Directions:
Shred crabmeat using 2 forks or in a food processor. Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl. Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper. Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

Prep time: 30 mins
Total time: 30 mins
Yields: 4 rolls

Calories: 137.4
Fat: 8 g
Saturated fat: 1.2 g
Carbohydrates: 13.8 g
Sugars: 3.5 g
Dietary fiber: 2.6 g
Protein: 3.8 g
Cholesterol: 8.3 mg
Sodium: 367.6 mg
Lamb Souvlaki
Category: world-cuisine
By Kim's Cooking Now

Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.

Ingredients:
⅓ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
1 ½ tablespoons red wine vinegar
1 ½ tablespoons chopped fresh oregano
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
1 ½ pounds boneless leg of lamb, trimmed of all fat and cut into 1-inch cubes

Directions:
Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

Prep time: 15 mins
Cook time: 10 mins
Total time: 3 hrs 25 mins
Yields: 4 servings

Calories: 346.4
Fat: 29.3 g
Saturated fat: 7.8 g
Carbohydrates: 1.4 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 18.8 g
Cholesterol: 65.3 mg
Sodium: 343.4 mg
Chili Lime Fish Salad


Ingredients:
butter, olive oil, cumin, lime, juice of, cucumber, croutons

Directions:
Heat oven to 450°F.
Coat oven safe pan with oil or cooking spray. Place fish in pan. Sprinkle chili lime seasoning.
Roast 5-7 minutes until opaque. Melt butter in small saucepan. Add cumin and lime juice and cook for 1 more minute. Before serving drizzle butter mixture over fish.
Empty greens into large salad bowl. Add the cucumber and croutons and toss together.  Place mixed salad onto 4 individual plates. Top the salad with the fish fillets. Drizzle on ranch dressing.
Low-Fat Breakfast Muffins
Category: bread
By Joette Jean

These breakfast muffins are a great portable breakfast that are adult and kid friendly!

Ingredients:
cooking spray
2 cups multigrain toasted oat cereal (such as Cheerios®)
1 ¼ cups all-purpose flour
¼ cup brown sugar
1 teaspoon baking powder
¾ teaspoon baking soda
1 cup mashed bananas
⅔ cup skim milk
2  egg whites
¼ cup unsweetened applesauce
¼ cup raisins
¼ cup semisweet chocolate chips  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray. Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups. Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups. Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

Prep time: 20 mins
Cook time: 20 mins
Total time: 42 mins
Yields: 1 dozen muffins

Calories: 131.1
Fat: 1.5 g
Saturated fat: 0.7 g
Carbohydrates: 27.6 g
Sugars: 11.5 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 0.3 mg
Sodium: 178.8 mg
Coconut Milk With Bananas and Tapioca


Ingredients:
coconut milk, tapioca, stevia powder, bananas, coconut milk

Directions:
Mix 1 cup of coconut milk and stevia; bring to a boil. Throw in tapioca. Reduce heat and simmer 15 minutes, or until tapioca pearls are clear and puffed; stir frequently. Remove from heat and allow to cool slightly.
Meanwhile, place the banana chunks and 2 tablespoons of coconut milk in blender recipient and pulse until you have a slightly liquid puree.
Pour banana puree in glasses, then add the tapioca and coconut milk. Serve warm.
Pumpkin Dump Cake
Category: fruits-and-vegetables
By Carolyn Busch

There are different variations of this popular recipe. I think this is the easiest one to remember and to do. Serve cool with whipped cream.  Make sure to sprinkle the butter over the cake mix evenly for the crunchiest topping.

Ingredients:
1 (29 ounce) can pumpkin puree
3  eggs
½ cup packed brown sugar
½ cup white sugar
1 (12 fluid ounce) can evaporated milk
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 (18.25 ounce) package spice cake mix
½ cup coarsely chopped pecans
½ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a large bowl, combine pumpkin puree, eggs, brown sugar, white sugar and milk. Stir in cinnamon, ginger, cloves and salt. Pour into pan. Sprinkle dry cake mix evenly over the pumpkin filling. Sprinkle pecans over the cake mix. Drizzle melted butter over all. Bake in the preheated oven for 50 to 60 minutes, or until the edges are lightly browned. Allow to cool.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 1 - 9x13 inch pan

Calories: 434.2
Fat: 20.1 g
Saturated fat: 9.1 g
Carbohydrates: 58.4 g
Sugars: 42.1 g
Dietary fiber: 3.5 g
Protein: 7.6 g
Cholesterol: 76 mg
Sodium: 658.1 mg
Mmmm Easy Shrimp in Alfredo Sauce


Ingredients:
shrimp, butter, olive oil, garlic cloves, cayenne pepper, salt, parsley, black pepper, butter, evaporated milk, cream cheese, parmigiano-reggiano cheese, nutmeg

Directions:
Put your pot of water on to boil your favorite pasta.
Peel & devein shrimp while melting 1 tablespoon butter & 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp.
Press 2 cloves of garlic into butter/oil mixture & gently sauté, low enough heat not to brown garlic.Add cayenne & salt to skillet.
Add shrimp & raise heat enough to hear the shrimp sizzle. Sauté 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet.
Take off heat & mix in the parsley and pepper.
Melt the remaining butter in a 1 quart saucepan. Add the cream & evaporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this]. It will boil & that is OK - just keep stirring!
Add the cream cheese in 3 or 4 chunks & stir until melted.
Add the nutmeg & the Parmigiano, stirring well.
Pour thickened sauce over shrimp in skillet & simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce & plenty of shrimp.
Apple Honey Bundt Cake
Category: desserts
By JAYDA

The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Ingredients:
1 cup white sugar
1 cup vegetable oil
2  eggs
¾ cup honey
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
3  apples - peeled, cored and shredded
¾ cup chopped walnuts

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans. In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note). Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 9-inch Bundt cake

Calories: 463.8
Fat: 24.1 g
Saturated fat: 3.6 g
Carbohydrates: 60.2 g
Sugars: 38 g
Dietary fiber: 2.2 g
Protein: 5 g
Cholesterol: 31 mg
Sodium: 352.9 mg
Southwestern Style Manicotti - Vegetarian


Ingredients:
dried lentils, dried black beans, tomatoes, onion, salsa, cumin, diced tomatoes, cilantro

Directions:
Prepare both kinds of beans according to package directions.
Cook pasta to a little less than al dente. Drain and rinse with cold water til cool enough to handle.
Mix cooked lentils, cooked black beans, diced fresh tomato, diced onion, salsa, and cumin in a medium sized bowl. Season with salt and pepper to taste.
Preheat oven to 375 degrees farenheit.
Fill pasta with bean mixture and line up in a 13x9 baking dish that has been misted with olive oil.
Cover filled pasta with both tins of diced tomatoes and sprinkle top with chopped cilantro.
Cover dish with aluminum foil and bake in preheated oven about 30 mins or until bubbly.
Removed from oven and serve.
Chris' Awesome Salsa


Ingredients:
onion, garlic cloves, lime, juice of, diced tomatoes, fresh cilantro

Directions:
dice onion and Jalepeno in food processor until rough chopped., add remaining ingriedientsand mix until desired consistency., serve with chips.
Creamy Sausage-Tomato Rotini


Ingredients:
hot Italian sausage, onion, garlic cloves, crushed red pepper flakes, Italian-style stewed tomatoes, half-and-half, rotini pasta, gemelli pasta, fresh basil, romano cheese

Directions:
In a heavy large skillet, cook the sausage, onion, garlic, and red pepper over medium heat until sausage is cooked through, stirring to break up pieces of sausage. Drain off excess fat.
Stir in undrained tomatoes; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated. Add half-and-half or light cream. Simmer 4 minutes or until mixture thickens slightly.
Meanwhile, cook pasta according to package directions. Drain; return to saucepan.
Add sauce to pasta; heat through, tossing to coat. Serve on warm plates. Sprinkle with basil. Pass the Romano.
Easy Awesome Shrimp Scampi
Category: appetizers-and-snacks
By Trent Baker

This is a recipe that my Mom makes on holidays but is great any time of the year. This is an awesome recipe and very easy to make

Ingredients:
1 cup butter
1 pound cooked small salad shrimp
2 sleeves buttery round crackers (such as Ritz®), crushed
3 tablespoons lemon juice
4 teaspoons garlic powder

Directions:
Preheat oven to 250 degrees F (120 degrees C). Melt butter in a saucepan over medium heat. Fold shrimp into melted butter to coat. Mix cracker crumbs, lemon juice, and garlic powder into shrimp; transfer into a 9-inch square baking dish. Cover dish with aluminum foil. Bake in the preheated oven until bubbling, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 8 servings

Calories: 410.4
Fat: 31.5 g
Saturated fat: 16.3 g
Carbohydrates: 18 g
Sugars: 2.2 g
Dietary fiber: 0.7 g
Protein: 14 g
Cholesterol: 171.7 mg
Sodium: 547.5 mg
My Best Eggless Eggnog


Ingredients:
French vanilla ice cream, milk, maple syrup, cinnamon, nutmeg, vanilla extract

Directions:
place all ingredients in a blender., blend until smooth.
Lentils With Cumin and Asafetida


Ingredients:
lentils, water, turmeric, salt, asafoetida powder, cumin seed

Directions:
Place the lentils, water and turmeric in small pot on medium heat. Stir and bring to a simmer, but do not allow the water to boil over.
Cover with the lid slightly ajar and turn the heat to low. Allow to simmer, stirring occasionally, for 40 minutes or until tender.
Add the salt and stir. Leave the lentils covered over very low heat.
Heat the vegetable oil in a small frying pan over medium-high heat.
Add the asafetida, swirl the pan a few times, and immediately add the cumin seeds. Allow the seeds to sizzle for about 10 seconds.
Add the chili peppers. They will puff up and turn very dark on the bottom. As soon as this happens, take the pan off the heat and pour the entire contents into the lentils.
Cover the pot immediately, without stirring, and allow to sit for 10 to 15 minutes.
Stir. Keep on heat until any remaining water has boiled off and the dish has reached the desired thickness.
Serve and enjoy!