xiaoxl/recipe_data huggingface dataset:
Excellent and Healthy Cornbread


Ingredients:
unbleached flour, cornmeal, sugar, baking soda, salt, nonfat yogurt, eggs

Directions:
Preheat oven to 400 degees., Combine flour, cornmeal, sugar, baking soda, and salt., Stir in yogurt and eggs lightly until well-blended., Pour batter into 8x8 pan., Bake for 20-25 minutes.
Old-Fashioned Scotch Eggs
Category: appetizers-and-snacks
By P J K

Here is an old family recipe for this hearty egg and sausage dish. This dish is high in fat so it's best if eaten only as a special treat

Ingredients:
6  eggs
1 pound pork sausage, formed into 6 patties
4  eggs, beaten
2 cups seasoned bread crumbs
1 quart vegetable oil for frying

Directions:
Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel. In a large deep skillet heat about 1 inch of vegetable oil until hot. Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs.  Deep fry in hot vegetable oil until meat is fully cooked.  Drain and serve hot.

Yields: 6 eggs

Calories: 594.5
Fat: 41.4 g
Saturated fat: 10.6 g
Carbohydrates: 28.6 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 26.4 g
Cholesterol: 353.7 mg
Sodium: 1495.3 mg
Daffodil Dip


Ingredients:
light mayonnaise, reduced-fat cream cheese, onions, lemon juice, black pepper, hard-boiled egg

Directions:
"Mix all ingredients together. Chill for an hour. Serve with veggies and crackers."
Bittersweet Chocolate Granita


Ingredients:
water, sugar, of fresh mint

Directions:
Combine water, sugar, and cocoa in a medium saucepan.
Cook on medium-low heat, until just starting to bubble at the edges.  Whisk for 1 minute, still over medium-low, until slightly thickened.
Allow mixture to cool.
Pour into a baking dish or other wide, shallow container (the shallower the granita mix is in the dish, the faster it will freeze].
Cover and freeze for one to two hours, until it is frozen at the edges.  Scrape the ice with a fork, breaking up any large pieces and mixing towards the center of the dish.
Repeat every 20-30 minutes, until the granita is completely frozen (the texture should be somewhere between slushy and flaky].
Keep frozen until ready to serve.  Should the granita become too solid before serving, use a fork to loosen it, and let sit for a few minutes to soften slightly.
Top with whipped cream and a spring of mint, if desired.
QUICK FREEZE METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Orzo with Parmesan and Basil
Category: side-dish
By DODIEPAJER

This is a simple recipe that everyone loves. For a quick Mediterranean macaroni and cheese, omit the basil. Easily doubled, too!

Ingredients:
2 tablespoons butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
salt and pepper to taste
2 tablespoons chopped fresh basil

Directions:
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 298.6
Fat: 9.4 g
Saturated fat: 5.6 g
Carbohydrates: 42.2 g
Sugars: 2.4 g
Dietary fiber: 1.8 g
Protein: 11.6 g
Cholesterol: 24.1 mg
Sodium: 196.7 mg
Chocolate Strawberry Shortcake


Ingredients:
strawberries, sugar, vanilla, Cool Whip, strawberry, water, margarine, butter, powdered sugar, vanilla

Directions:
Mix strawberries, sugar and vanilla.   Spoon 1/2 of the strawberries on 1 cake layer.   Drizzle with 1/2 the chocolate glaze; top with 1/2 the whipped topping.   Repeat layers.   Garnish with chocolate-dipped strawberries, if desired.   Refrigerate.
To prepare chocolate glaze, microwave chocolate, water and margarine in large microwavable bowl on HIGH 1 to 2 minutes until chocolate is almost melted, stirring once.   Remove from microwave and stir until chocolate is completely melted.   Stir in sugar and vanilla until smooth.   For thinner glaze, add 1/2 to 1 teaspoon additional water.
NOTE:  Recipe time does not include baking the chocolate cake mix.
Blueberry Smoothie Bowl
Category: breakfast-and-brunch
By Alli Shircliff

Quick and easy blueberry smoothie topped with coconut, almonds, and banana.

Ingredients:
1 cup frozen blueberries
½  banana
2 tablespoons water
1 tablespoon cashew butter
1 teaspoon vanilla extract
½  banana, sliced
1 tablespoon sliced almonds
1 tablespoon unsweetened shredded coconut

Directions:
Blend blueberries, 1/2 banana, water, cashew butter, and vanilla extract together in a blender until smooth; pour into a bowl. Top smoothie with sliced banana, almonds, and coconut.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 smoothie bowl

Calories: 368.2
Fat: 15.6 g
Saturated fat: 5.3 g
Carbohydrates: 55.4 g
Sugars: 30 g
Dietary fiber: 8.4 g
Protein: 6.8 g
Sodium: 8.5 mg
Chuck Wagon Stew With Cornmeal Dumplings


Ingredients:
beef stew meat, all-purpose flour, chili powder, cayenne pepper, salt, bacon, onion, green pepper, celery, garlic clove, tomatoes, water, oregano leaves, sugar, yellow cornmeal, baking powder, salt, all-purpose flour, milk, egg, butter, margarine, bacon

Directions:
FOR THE STEW:  Cut beef into 1 inch pieces.  In paper bag, combine 1/4 cup flour, chili powder, cayenne and 1/2 teaspoon salt.  Add meat a few pieces at a time; close bag and shake to coat.  Repeat with remaining meat.  Reserve remaining flour mixture in bag.
In 5 quart Dutch oven over medium heat, cook bacon until crisp; remove bacon, reserving drippings in pan.  Drain bacon on paper towels; crumble and set aside.
Over medium high heat in bacon drippings, cook meat until browned on all sides.  With slotted spoon, remove meat to bowl, reserving drippings.  In drippings, cook onion, green pepper, celery and garlic until tender.  Stir in reserved flour mixture.
Gradually stir in tomatoes, water, oregano and sugar.  Over medium heat, cook until mixture boils, stirring constantly.  Return meat to Dutch oven.  Reduce heat to low.  Cover; simmer 2 hours, stirring occasionally.
FOR THE CORNMEAL DUMPLINGS:  In medium bowl, stir together cornmeal, baking powder, 1/8 teaspoon salt and 1/4 cup flour.  Add milk, egg and butter; stir just until smooth.  Stir in reserved bacon.  Drop batter by rounded tablespoonfuls onto simmering stew.  Cover; simmer 15 minutes more without lifting lid.  Yields 6 cups.
Great American Cookbook.
Tupperware Bread


Ingredients:
warm water, dry yeast, sugar, salt, flour, butter, eggs

Directions:
Mix Yeast with warm water in Fix n' Mix bowl.  Add sugar, butter, eggs, salt and 5 cups flour.  Mix well with electric mixer.
Add last 5 cups flour and stir by hand (you might want to wear gloves during this stage].
Put seal on bowl and let rise until seal pops off.
Divide into 4 loaves and put into greased pans.  Let set 40 minutes covered with a moist towel.  Bake at 350 degrees for 50 minutes.
Hp Sauce


Ingredients:
tomatoes, brown sugar, onion, lemon, white vinegar, salt, allspice, pepper, Worcestershire sauce

Directions:
Combine all ingredients in a dutch oven.
Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally.
Strain through a food mill& bottle in hot, sterilized jars.
Ramen Slaw Salad


Ingredients:
butter, sugar, vinegar, soy sauce

Directions:
Preheat oven to 350.
Crumble noodles and add butter and seasoning from ramen noodle packs and bake 10 minutes.
Mix sugar, vinegar, oil and soy as dressing.
Cool noodles.
Just before serving mix slaw, noodles and nuts.
Dress and serve.
Rodeo Fries


Ingredients:
potatoes, margarine, butter, brown sugar, garlic powder, chili powder, liquid honey

Directions:
Preheat oven to 400 degrees.
Wash and slice your potatoes. (Thick, thin, wedges or traditional fry shape. Cooking time will need to be adjusted to more or less time depending on thickness. This recipe is for traditional fries shape. ].
In a saucepan, melt your butter and add in remaining ingredients. Stirring constantly.
Once sauce has warmed up, pour over sliced potatoes and place on a parchment lined (or well greased baking sheet .They will make a mess and stick to the sheet!].
Bake at 400 degrees for 45 minutes or until potatoes are tender.
Note: I've also wrapped the potatoes up in aluminum foil and cooked them on the BBQ. You just need to keep checking for doneness.
Alfajores (Dulce de Leche Sandwich Cookies)
Category: world-cuisine
By vegchef

Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.

Ingredients:
2 cups sifted all-purpose flour
½ cup sifted confectioners' sugar
¼ cup sifted cornstarch
¼ teaspoon salt
2 sticks butter
¼ cup white sugar
1 teaspoon vanilla extract
1 (11.5 ounce) jar dulce de leche
¼ cup confectioners' sugar, or as needed for dusting

Directions:
Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well. Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4-inch cookies and place on a baking sheet. Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes. Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more. Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Prep time: 45 mins
Cook time: 10 mins
Total time: 1 hr 27 mins
Yields: 24 cookies

Calories: 174.6
Fat: 8.4 g
Saturated fat: 4.9 g
Carbohydrates: 23.2 g
Sugars: 12 g
Dietary fiber: 0.3 g
Protein: 1.8 g
Cholesterol: 22 mg
Sodium: 105.8 mg
Chris's Barbecue Chicken


Ingredients:
skinless chicken thighs, onion, dry cider, white wine, low sodium soy sauce, tomato paste, mustard powder, garlic clove, soft brown sugar, black pepper

Directions:
Put all the sauce ingredients into a large bowl and add the chops, turning to coat.
Leave to marinate in the fridge. The longer the better --  overnight is terrific, but just a few hours is good too.
Cook on a HOT barbecue 15 - 20 minutes, turning once or twice, and basting them with any sauce left in the dish.
Or you can cook them in the oven on about 200 for slightly longer  --  say 20 - 30 minutes.
Garlic Lime Roasted Chicken Drumsticks
Category: meat-and-poultry
By Lizeth Gonzalez-Stewart

Easy but tasty oven-baked drumsticks sure to please even the pickiest of eaters. An overnight marinade makes this chicken practically fall off the bone. If you don't have time to make this ahead, you could make it in 30 minutes. Enjoy!

Ingredients:
¼ cup olive oil
1  large lime, juiced, or more to taste
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
½ teaspoon ground black pepper
10  skinless chicken drumsticks

Directions:
Combine olive oil, lime juice, garlic powder, onion powder, chili powder, oregano, parsley, and pepper in a gallon-size resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air. Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Let chicken come to room temperature, about 25 minutes. Arrange on the baking sheet. Roast in the preheated oven until browned, about 25 minutes. Flip chicken and baste with juices; continue cooking until browned on the second side, 10 to 15 minutes more. Cover chicken with aluminum foil. Let stand before serving, about 5 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 3 hrs 15 mins
Yields: 10 servings

Calories: 194.2
Fat: 10.1 g
Saturated fat: 2 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.3 g
Protein: 23.3 g
Cholesterol: 76 mg
Sodium: 81.1 mg
Crock Pot Meatball Stroganoff


Ingredients:
"sour cream"

Directions:
Dump the meatballs (still frozen] in the crock pot.
Add the jar of gravy and mix it to cover all.
Cook on low for 8 hours.
Stir in the sour cream and warm through about 30 minutes before serving.
Serve over noodles, rice or mashed potatoes.
Bacon Ranch Macaroni Salad
Category: salad
By ReneeW.

Macaroni salad can sometimes be a little boring. So one day I just started adding extra ingredients and this is what I came up with. The whole family love's it! This recipe is even better if served the next day so that all of the flavors are well-incorporated. Enjoy!

Ingredients:
6 slices bacon
1 pound elbow macaroni
1 cup mayonnaise
½ small red onion, diced very small
½ small green bell pepper, diced very small
1 (1 ounce) package ranch salad dressing mix
1 (8 ounce) package Cheddar cheese, cut into small cubes

Directions:
Cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; drain on a plate lined with paper towels until cool. Crumble the bacon. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Rinse macaroni with cold water until cool; drain. Mix cooled macaroni, crumbled bacon, mayonnaise, red onion, green bell pepper, ranch salad dressing mix, and Cheddar cheese together in a large bowl. Cover the bowl with plastic wrap and refrigerate at least 4 hours before serving.

Prep time: 20 mins
Cook time: 20 mins
Total time: 4 hrs 40 mins
Yields: 8 servings

Calories: 583.1
Fat: 35.3 g
Saturated fat: 10.4 g
Carbohydrates: 47.5 g
Sugars: 1.5 g
Dietary fiber: 2.7 g
Protein: 18.1 g
Cholesterol: 47.4 mg
Sodium: 735.6 mg
Our Favorite Chef Salad


Ingredients:
lettuce, deli ham, sharp cheddar cheese, roasted sunflower seeds, radish, carrot, pepper, cucumber

Directions:
"Rinse and dry your lettuce and veggies. Put the lettuce into individual bowls, put prepared veggies on top. I lay out the sliced meat and roll each piece up cigar style and then slice into little spirals. Put that on top and add your cubed cheese. Put on your dressing and sunflower seeds."
Orange Sponge Tube Cake


Ingredients:
orange zest, sugar, salt, flour, cream of tartar, sugar

Directions:
Pre-heat the oven to 325º.
Beat the egg yolks until very thick and light-colored.
Add the orange peel and the juice and continue to beat until very thick.
Beat in 1 cup of sugar and the salt.
Gently fold in the flour.
In a separate bowl, beat the egg whites and cream of tartar until they reach the soft-peak stage.
Gradually add the remaining 1/2 cup of sugar.
Gently fold the egg whites into the egg yolk mixture.
Spoon into ungreased 10-inch tube pan.
Bake 55 minutes, or till done.
Invert pan to cool.
Tarragon and Thyme Quiche


Ingredients:
eggs, eggs, coconut milk, milk, gouda cheese, cheese, vanilla extract, bell pepper, onion, celery, salt, black pepper, white pepper, ground cayenne pepper, dried thyme, fresh thyme, dried tarragon, fresh tarragon

Directions:
Line the pie crust (I like graham cracker crust best, gives the quiche a slightly sweet flavor] with the smoked cheese.  Other cheeses can be used, but the smoked cheeses, whatever type, gives the quiche a superior flavor over that of plain cheeses.
If you like your vegetables a bit less crunchy, lightly saute the onions, bell peppers, and celery.
Mix all ingredients except meat together and pour into pie shell.
Sprinkle with meat.
Cover with tin foil and bake at 350 degrees for 50 to 60 minutes for a 9-inch pie shell, or 60 to 75 minutes for a 10-inch pie shell, turning quiche one-half turn halfway through cooking, or until egg in center is set.
Remove tinfoil and broil 2 to 5 minutes until lightly browned on top (this is just for appearance].
Mushrooms and Artichokes En Croute


Ingredients:
puff pastry, mushrooms, artichoke hearts, shallots, garlic cloves, vegan margarine, madeira wine, brandy, chives

Directions:
Allow the puff pastry to thaw for at least 40 minutes at room temperature.  I used Sara Lee Puff Pastry, its Parve. :-].
Preheat your oven to 400'F.
Slice the mushrooms and quarter the artichoke hearts.  Saute gently in margarine until soft.
Add artichoke hearts and wine.
Saute gently for a few minutes.  Add the flour, salt and pepper, stir to combine.  Add the soy sour cream and snipped chives.
Cook until thickened. Set aside to cool.
On a lightly floured surface roll out one sheet of puff pastry. The box should have two sheets in it.
Make a rectangle about 13x16". Trim the uneven edges. Keep the trimmings for decoration.
I put parchment on the baking sheet so it wouldn't burn. Lay the puff pastry on the baking sheet and prick it all over.
Bake for about 15 minutes.  Keep an eye on it, it browns fast.
Remove from the oven and set on a rack to cool.
Prepare the second sheet of puff pastry.  Roll it out a bit bigger then the other one and brush the edges with the soy creamer.
Dump the mushroom artichoke filling onto the already baked pastry.
At this point you can mound it to look like a loaf. Place the second sheet of puff pastry over it and tuck in the edges.
Roll out the left over pastry you saved for decoration and make long pieces.  Create a lattice pattern over the pastry and brush with the remaining soy creamer.
Make two small holes in the pastry for a steam vent.
Bake at 400'F for about 40 minutes.  Once again keep an eye on it.  My oven cooks hot, so I took it out sooner.
Bon Appetit!
Cream of Mushroom Soup


Ingredients:
porcini mushroom, hot water, olive oil, onions, garlic cloves, button mushrooms, shiitake mushrooms, basmati rice, fresh thyme, vegetable bouillon cubes, pepper, coarse sea salt

Directions:
Soak dried porcini mushrooms for 5 minutes in ½ cup hot water. Strain, but keep the water.
Sauté onions and garlic in a soup pot for 3-4 minutes in olive oil, add the mushrooms and stir.
Add rice, fresh thyme, hot vegetable broth and porcini water. Bring to the boil and then cook over low heat for 10 minutes.
With the stick blender purée the soup to a desired consistency. Season with salt and pepper to taste.
Serve with croutons and swirl in the cream.
Vegan Liquid-Chocolate Mocha


Ingredients:
cocoa powder, sugar, dark chocolate, vanilla extract

Directions:
Place cocoa powder and sugar in a large mug.
Add hot coffee.  (I brew mine directly into the mug].
Stir to dissolve cocoa and sugar.
Add hemp milk and stir.
Add chocolate.  Microwave until hot, but not boiling.  (This takes 90 seconds on my rather low-powered microwave]. (Boiling will cause the hemp milk to separate].
Add vanilla extract and stir to blend in the chocolate.  (This takes more than a quick stir].
Top with soy whip, if desired.
Cornbread and Basil Muffins With Fresh Corn


Ingredients:
low-fat buttermilk, eggs, fresh basil, yellow cornmeal, all-purpose flour, sugar, baking powder, salt, light butter, corn

Directions:
Preheat oven to 400°F Brush muffin pans with butter.
Chop basil as finely as possible. Whisk buttermilk, eggs, and basil in large bowl.
Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
Dice 1 stick of butter (ie., 1/2 cup] and blend with dry ingredients until coarse meal forms.
Stir ingredients from food processor into buttermilk mixture, mixing in a little bit at a time. Make sure clumps of butter have been dissolved. Add corn kernels and stir thoroughly.
Transfer mixture to muffin pans.
Bake cornbread until golden on top and toothpick inserted into center comes out clean (about 15 minutes]. Cool 20 minutes. Serve warm or at room temperature.
Zero Calorie Green Tea Freeze


Ingredients:
Splenda sugar substitute, strawberries, lemon wedge

Directions:
Combine ingredients [except for the lemon] and blend well., Add the lemon wedge to garnish.
Norwegian Apple Pan Pie


Ingredients:
granulated sugar, vanilla extract, salt, baking powder, flour, ground flax seeds, cinnamon, nutmeg, walnuts, granny smith apples

Directions:
Preheat over to 350 degrees.
Spray an 8 or 9 inch pie pan with cooking oil and set aside.
Beat egg whites, sugar, vanilla, salt, baking powder, flour, acacia, and spices until smooth and fluffy (you can use a wire whisk or an electric mixer].
Stir in nuts and apples.
Turn batter into pie plate.
Bake at 350 degrees for about 25- 30 minutes, until a toothpick inserted in the center of the pie comes out with moist crumbs.
Sue's Lentil Soup


Ingredients:
carrot, celery, red onion, garlic cloves, olive oil, potatoes, crushed tomatoes, tomato paste, lentils, water, oregano, basil, parsley, flat leaf parsley, salt, pepper

Directions:
Saute carrots, onion, celery, and garlic in olive oil until onions are beginning to appear transluscent.  Add crushed tomatoes and cook 1 minute more. Season with salt and pepper.
Move to soup pot (or slow cooker].  Add water, potatoes, lentils, tomato paste, and dried herbs.
For stove top, bring heat to medium-high and bring mixture to a boil.  Once mixture has boiled, reduce heat to low and simmer for at least 40 minutes, or until potatoes and lentils are cooked thru.  Season with Salt and pepper if needed.
For slow cooker, set crock pot on low for 7-9 hours.
Just before serving, add fresh parsley and sprinkle with parmesean cheese.
Corn and Zucchini Fritters


Ingredients:
corn, red onion, fresh parsley, zucchini, all-purpose flour, salt, fresh ground black pepper, soda water

Directions:
In a large bowl, combine the corn, onion, parsley, and zucchini and toss to mix.
Add the flour and toss with your hands, separating all the ingredients to be sure they are all coated evenly with the flour.
Add the salt, pepper, and sparkling water and mix all together. The mixture should be airy and light, but not wet; do not overmix.
In a large heavy saucepan or deepfryer, heat about 4 inches of vegetable oil to 375 degrees.
Gather the batter into loose, very freeform fritters about 3 inches in diameter (when you gather them together, compact just slightly to hold in a mass, but there will still be lots of stray bits of vegetable sticking out and some will fall off and separate from the main clump].
Deep fry them, 2 at a time, until they are golden brown, about 3 to 4 minutes, turning over halfway through. Stand back and watch out for splattering oil for the first minute or two.
Gently remove them to paper towels, drain and keep warm in a low oven while you finish cooking the other fritters.
Sinful Apples


Ingredients:
apple, honey

Directions:
place apples in a cup., layer with nut butter., top off with honey!, these are the amounts i like using, but you can change it., enjoy!
Hummus Wrap With Tomatoes and Spinach


Ingredients:
flour tortillas, Hummus from Dried Chickpeas, chopped tomato, fresh spinach, olive oil, sweet onion

Directions:
Spread half the hummus on each wrap.
Top each wrap with half the tomato and half the spinach.
Drizzle with olive oil.
Add onion if desired and fold wrap to enclose the veggies.
Note -- Pita pockets are out of fashion but they still taste as good as they did when they were trendy -- especially with this combination of flavors inside -- so that variation is worth trying.