xiaoxl/recipe_data huggingface dataset:
Spaghetti With Eggplant (Aubergine) Sauce


Ingredients:
olive oil, onion, garlic clove, green bell pepper, eggplant, tomatoes, dry red wine, fresh basil, dry basil, fresh oregano, dry oregano, spaghetti

Directions:
In a large saucepan, heat olive oil over medium heat.
Add onion and garlic; cook until onion is soft.
Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano.
Season with salt and pepper, if desired.
Reduce heat, cover and simmer 30 minutes.
Serve sauce over spaghetti.
Gluten-Free Almond Butter Chocolate Chip Cookies


Ingredients:
almond butter, brown sugar, white sugar, egg, baking soda, maple syrup, chocolate chips, vanilla extract, salt

Directions:
Preheat the oven to 350°F
In a bowl, cream almond butter, brown sugar, and white sugar.
Add egg, baking soda, maple syrup, vanilla extract, and salt.
Mix well, then stir in almonds and chocolate chips.
With a teaspoon, scoop out walnut-sized portions of dough and roll them into balls between your palms.
Place them about an inch-and-a-half apart on a lightly greased cookie sheet.
Bake in the preheated oven for 10-12 minutes, until lightly browned but still soft and gooey in the middle.
Let the cookies cool for a few minutes on the cookie sheet before removing to a rack to cool completely.
Cinnamon Swirl Mini Muffins


Ingredients:
self-raising flour, baking powder, salt, caster sugar, egg, skim milk, canola oil, ground cinnamon, brown sugar

Directions:
Preheat fanforced oven to 180 Celcius.
Grease a 12 mini muffin tin.
For the cinnamon sugar, mix together the cinnamon and the light brown sugar in a small bowl and set aside.
For the mini muffins, mix the flour, baking powder, salt and sugar in a large bowl.
In a separate bowl or jug, mix together the egg, milk and melted butter.
Add the wet ingredients all at once to the dry ingredients and mix briefly until just combined.
Put a 1/2 teaspoon of the batter into each prepared mini muffin cup. Sprinkle each muffin with a 1/4 tsp of cinnamon sugar, then spoon some more batter and cinnamon sugar into the mini muffin cup.
Finish with a layer of batter, dividing it evenly. Using a fine skewer, swirl the mixture in each mini muffin cup to achieve the marbled effect.
Bake in the oven for 12-15 mins, or until risen and golden. Cool in the tin for 10 minutes (the sugar mixture will remain really hot, so don't be tempted to try them sooner], then turn out onto a wire rack.
Serve warm or cold. These can be frozen too!
Cheese Addict's Bagel


Ingredients:
bagels, cream cheese, provolone cheese, colby-monterey jack cheese

Directions:
Spread cream cheese on cut sides of each bagel half., Top each with a slice of provolone., Toast under the broiler until cheese starts to melt.
Pepper Beef Goulash


Ingredients:
water, tomato paste, vinegar, stewing beef, celery, green pepper

Directions:
Combine water,tomato paste, vinegar, and seasoning mix in crockpot., Stir in beef, celery, and green pepper., Cover and cook on low 8 to 10 hours.
Joe's Killer Pancakes


Ingredients:
self rising flour, sugar, baking powder, baking soda, salt, egg, buttermilk

Directions:
Mix flour, sugar, baking powder, baking soda and salt.  Set aside., In a separate bowl mix egg, buttermilk and oil., Pour egg mixture in to flour mix.  Stir until just blended but still lumpy., Cook till golden brown on a HOT griddle.
BANANa APPLE AND OAT BREAD


Ingredients:
bananas, apple, eggs, milk, canola oil, brown sugar, self raising flour, baking powder, cinnamon

Directions:
preheat oven to 180c. grease and line bottom of a large loaf tin.
mash 1 banana.
using an electric mixer, lightly mix the mashed banana, eggs, milk and oil.
beat in the sugar.
add in the flour, oats and baking powder, beating until well combined.
slice the 2 remaining bananas and peel, core and chop the apple.
place half the batter into the tin and top with the sliced banana and apple. sprinkle with the cinnamon then top with the rest of the batter.
cook for 50 - 60 minutes or until a skewer comes out clean. if browning too fast, cover with some foil.
cool in the tin for 30 minutes then remove to a wire rack to cool completely.
serve toasted.
NOTE:can also used 8 chunks of canned apple, chopped instead of the fresh apple.
Coq Au Vin (Crock Pot)


Ingredients:
bacon, green onion, chicken breast halves, onion, whole mushroom, new potatoes, garlic clove, salt, pepper, dried thyme, chicken broth, Burgundy wine

Directions:
In large skillet saute the diced bacon and green onions until the bacon is crisp.
Remove and drain well.
Add chicken breasts to the skillet and brown them well on both sides.
Remove chicken and set it aside.
Put the onion, mushrooms, new-potatoes and garlic in crock pot.
Add browned chicken breasts, bacon and green onions, salt, pepper, thyme and chicken broth.
Cover and cook on LOW 8 hours or HIGH 4 hours.
Add Burgundy Wine during last hour of cooking.
Jane's Totally Wheat Bread (Using Food Processor)


Ingredients:
active dry yeast, warm water, brown sugar, salt, unsweetened applesauce, whole wheat flour, vital wheat gluten, canola oil

Directions:
Proof yeast in warm water.
Add brown sugar, salt and applesauce to yeast.
Place flour and wheat gluten into the bowl of a large food processor and process briefly to mix. (Check your food processor manual to make sure your processor is powerful enough to process bread dough and to determine how much flour your processor can handle. If necessary, process this recipe in two batches]. I use a 14 cup Cuisinart processor. (Note: vital wheat gluten is available in bulk or boxes at health food stores].
Add oil to processor and process briefly to mix.  .
Start processor and slowly pour liquid through the feed tube. You may need more or less liquid depending on the type of flour and the humidity. Within about 30 to 60 seconds the mixture should form a ball. If it doesn't, add more water or flour (whichever is necessary] for the dough to form a ball. After the dough forms a ball, process for an additional 30 to 60 seconds until smooth and elastic. Do not overprocess because processing causes the dough to heat up and it might heat up so much that you kill the yeast.  When making 100 percent whole wheat bread in my processor, it helps to use a dinner knife to "premix" the dough.  Pour the liquid into the bowl (without the processor running] and mix briefly with a dull knife until most of the flour is moistened.  Then process as above.
Turn dough out onto a lightly floured board and form into a ball. This is your opportunity to ensure that the dough has the proper ratio of flour to liquid.
Place dough into a lightly oiled bowl and turn to coat the surface of the dough with the oil. Cover with kitchen towel or plastic wrap and let rise in warm place until doubled.
Turn risen dough out onto lightly floured board and knead a few times. Cut dough in half and let rest for 10 minutes.
Roll half of dough into a rectangle about 1/2 inch thick. Turn board so long edge of rectangle is facing you. Fold right half over middle and press with fingers to seal. Fold left half over middle (so the "new rectangle" is as wide as your bread pan] and seal. Roll (beginning at narrow side] tightly, pressing as you go with your fingers to seal well. Pinch ends and tuck under loaf.
Place in a greased loaf pan (8 inches by 4 1/4 inches by 2 1/2 inces]. Oil the top of the loaf.
Cover with a kitchen towel or loose plastic wrap and let rise in a warm place until almost doubled.
Bake at 325 degrees F until done. This takes about 29 minutes in my oven.
Turn out and let cool on a rack.
Best Ever Green Bean Casserole (No Canned Soup)


Ingredients:
butter, flour, salt, sugar, sour cream, green beans, cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Steam green beans according to package.
Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add cooked green beans and half of the can of fried onions,stir to coat.
Transfer the mixture to a 9x13 casserole dish. Spread shredded cheese over the top. Then top with remaining fried onions.
Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.
South of the Border Egg Casserole


Ingredients:
eggs, egg, green chilies, monterey jack cheese, low fat cottage cheese, flour, baking powder, butter

Directions:
Beat all ingredients together., Pour into 9x13 dish., Bake at 375 degrees for 15 minutes, then 325 degrees for 40-45 minutes., Serve with salsa.
Healthier Southern Peach Cobbler
Category: desserts
By MakeItHealthy

This healthier version lets you enjoy sweetness from the peaches, not added sugar.

Ingredients:
8  fresh peaches - peeled, pitted, and sliced into thin wedges
2 tablespoons brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
1 cup whole wheat pastry flour
¼ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
¼ cup boiling water
2 tablespoons brown sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 425 degrees F (220 degrees C). Combine peaches, 2 tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly, and pour into a 2-quart baking dish. Bake in the preheated oven for 10 minutes. Meanwhile, combine flour, white sugar, 1/4 cup brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined. Remove peaches from oven, and drop spoonfuls of flour mixture over them. Mix together 2 tablespoons brown sugar and 1 teaspoon ground cinnamon.  Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 445.9
Fat: 17.7 g
Saturated fat: 11 g
Carbohydrates: 71 g
Sugars: 51 g
Dietary fiber: 2.7 g
Protein: 3.3 g
Cholesterol: 45.8 mg
Sodium: 431 mg
Abigail's Cobbler


Ingredients:
flour, sugar, milk, butter, baking powder

Directions:
Pre-heat oven to 350f or 325f if using glass pan., Melt Butter., Mix Dry ingredients., Add milk and melted butter to dry ingredients., Pour batter into pan., Put fruit on top., Bake for 30 minutes., Serve warm with vanilla custard/pudding or thickened cream.
Macrobiotic Oatmeal (Gluten-Free)


Ingredients:
quick-cooking oats, miso, plum, green onion, nori

Directions:
Bring 1 1/4 cups water to a boil., Dissolve 1 Tbsp of miso and add wakame seaweed and oatmeal., Cook according to the oatmeal package directions., Transfer to a bowl., Place a umeboshi plum on top, and sprinkle green onion and nori slices., Infuse love and serve!
Spelt Banana Bread


Ingredients:
bananas, sugar, eggs, plain flour, salt, bicarbonate of soda, walnuts, yogurt

Directions:
Mash up the ripe bananas.
Add the sugar and eggs and mix well.
Add all the flour, salt, bicarbonate of soda and the ground walnuts into this mixture.
Mix and add the natural yogurt.
Line a baking tin with parchment paper, or a loaf tin liner, add the mix and bake at 180C for 25-30min, until golden and a skewer come out clean.
4-Cheese Lasagna


Ingredients:
ground beef, tomatoes, water, salt, pepper, parmesan cheese, small curd cottage cheese, mozzarella cheese, colby-monterey jack cheese

Directions:
In a skillet over medium heat, brown beef; drain and remove from heat.
Stir in sauce, water and seasonings.
In a bowl, combine Parmesan cheese and cottage cheese; set aside.
In a large lightly greased slow cooker, spread some beef mixture; top with noodles, breaking them to fit in the slow cooker, if needed.
Top with some beef mixture, some cottage cheese and some of both kinds of shredded cheese.
Repeat layers 2-3 more times, ending with shredded cheese.
Cover and cook on LOW setting for 3 1/2 -4 hours, until noodles are tender.
Turn off slow cooker; let stand for 10 minutes before serving.
Healthy Chocolate Banana Muffins


Ingredients:
all-purpose flour, baking powder, baking soda, chocolate chips, brown sugar, brown sugar, bananas, plain low-fat yogurt, skim milk, egg

Directions:
Preheat oven to 400 degrees.  Line a 12-cup muffin pan with paper baking cups or use a nonstick muffin pan.
Sift the flour, baking powder and baking soda into a large bowl.  Stir in the chocolate chips and brown sugar.
Using a fork, mash bananas in a medium bowl until they are almost liquid.  Melt the low-fat spread in a small saucepan; stir into the bananas.  Combine the yogurt, milk and eggs in a large bowl.  Add the banana mixture and beat until combined.
Add the banana-yogurt mixture to the dry ingredients; sitr just until blended.  Divide the batter evenly among the muffin cups.  Bake until the muffins are risen, firm to the touch and slightly golden, 20-25 minutes.  Transfer to a wire rack to cool slightly.  Serve warm.
Couscous Salad With Almonds and Feta


Ingredients:
couscous, boiling water, parsley, green onion, tomatoes, feta, olive oil

Directions:
Boil water.
Pour couscous into a soup bowl. Add enough boiling water to cover couscous completely (even a bit more, depending on the type of couscous you have] and cover the bowl with a plate. Set aside for 8 minutes.
Chop parsley, green onion, tomato, and pepper.
When couscous is done (tender], scoop it into a bigger bowl and fluff it with a fork. Add chopped ingredients and mix together.
Add crumbled feta and whole almonds and stir to blend everything together.
Add olive oil and salt and pepper, and stir well once again.
Serve on two plates and add ground fresh chili paste as you eat, according to your taste! Enjoy!
Walnut-Shaped Cookies with Dulce de Leche
Category: desserts
By Knopka

Growing up in Latvia, these cookies filled with dulce de leche are the most delicious ones that my Mom and I made together. Walnut cookie molds can be found online.

Ingredients:
½ cup butter, softened
⅓ cup white sugar
1  egg, lightly beaten
½ teaspoon vanilla extract
1 cup all-purpose flour
¼ teaspoon salt
1 (13.4 ounce) can dulce de leche

Directions:
Beat butter and sugar with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour and salt and mix until just incorporated; overmixing will make the dough too stiff. Cover the dough with plastic wrap. Refrigerate for 30 to 60 minutes, or up to overnight. Preheat the oven to 375 degrees F (190 degrees C). Press about 1 teaspoonful of the chilled dough into the bottom and up the sides of each walnut-shaped mold. Place the molds on a baking sheet. Bake in the preheated oven until browned around the edges, 12 to 18 minutes. Cool for a few minutes. Lightly tap on the bottom of the mold to pop out the cookies. Let cool until easily handled. Spoon some dulce de leche onto the bottom of each cookie and sandwich the halves together.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 10 mins
Yields: 1 dozen

Calories: 230.4
Fat: 9.8 g
Saturated fat: 5 g
Carbohydrates: 33 g
Sugars: 20.3 g
Dietary fiber: 0.3 g
Protein: 3.2 g
Cholesterol: 38 mg
Sodium: 119.8 mg
Healthy and Tasty  Alfredo Sauce


Ingredients:
low-fat margarine, canola oil, onion, shallot, mushroom, flour, fat-free evaporated milk, chicken, fresh parsley, parmesan cheese

Directions:
In a large skillet heat margarine and oil. Add onions and shallots;  cook until translucent.
Add mushrooms if using and cook another 5 minutes or until they.
are cooked. An alternative to mushrooms could be zucchini, broccoli, asparagus;your choice.
In a small bowl stir together flour and 1/2 cup evaporated milk.
Meanwhile add rest of milk to your vegetables and simmer.
Add flour mixture and blend together. Add salt and pepper to taste.
Add cooked seafood or chicken, parsley and roasted red pepper and stir until they are heated through. Just before serving gently stir in Parmesan cheese.
Spoon over cooked linquini.
Have the pepper mill as well as freshly grated parmesan on the table.
Sticky Chicken


Ingredients:
"chicken breasts"

Directions:
Preheat oven to 325°F.
Wash chicken breasts and pat dry with paper towels.
Place chicken in pan that just fits the breasts without too much overlapping.
Mix other ingredients well and pour evenly over chicken.
Bake for 1 hour. Check after 45 minutes and if chicken is getting too brown, place foil tent over it for the last 15 minutes.
Serve hot.
Beef and Bean Chimichangas
Category: world-cuisine
By Nicole

This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.

Ingredients:
1 pound lean ground beef
¾ cup chopped onion
¾ cup diced green bell pepper
1 ½ cups whole kernel corn
2 cups taco sauce
2 teaspoons chili powder
1 teaspoon garlic salt
1 teaspoon ground cumin
1 (16 ounce) can refried beans
8 (12 inch) flour tortillas
1 (16 ounce) package shredded Monterey Jack cheese
1 tablespoon butter, melted
shredded lettuce
1  tomato, diced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter. Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 chimichangas

Calories: 821.3
Fat: 36 g
Saturated fat: 17 g
Carbohydrates: 83.6 g
Sugars: 6.1 g
Dietary fiber: 8.9 g
Protein: 40.1 g
Cholesterol: 96.9 mg
Sodium: 1855 mg
River Run Chili


Ingredients:
country-style boneless pork ribs, onion, green pepper, garlic cloves, chili powder, ground cumin, oregano, beer, whole canned tomatoes, tomato paste, masa harina

Directions:
Preheat the oven to 300 degrees F.
Brown the ground beef in a six-quart dutch oven over medium heat. If your beef is very lean, you may need to use a few tablespoons of oil. Remove browned beef with a slotted spoon and set aside.
Brown the cubed pork in batches in the drippings from the beef. Be sure to allow enough space between the cubes so that they brown instead of steam. Remove each batch of browned pork to the same dish as the beef as you go.
Once the last batch of pork has been removed, saute the onion and pepper in the drippings. If there is too much fat, drain some off so that a there is still about a tablespoon. Stir the onion and pepper until softened, about seven minutes. Stir in the garlic until it releases a scent. Add the chili powder, cumin and oregano and stir until the vegetables are evenly coated.
Pour in the beer and deglaze the pan. Add the meats back to the pot, along with the stock, tomatoes and tomato paste. Stir well to combine.
SLOWLY bring the mixture just to the boil. Do not let it boil hard. Put the pot in the oven and cook slowly for three hours. Add the beans (drained and rinsed] and return to the oven for 30 minutes.
Cool the chili and refrigerate it overnight. The next day, skim the fat off the top and discard. Stir in the masa harina and reheat on the stovetop over medium-low heat.
Serve topped with shredded cheddar cheese, sour cream and or minced onion and jalapeno with a side of corn bread.
Meat N' Veggie Pie


Ingredients:
carrot, peas, potato

Directions:
Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
Cook the minute steak flavor or spice as to your liking.
Dice your veggies into small bite size pieces and add to a large bowl.
Once the steak has cooled cut into small bite size pieces and add to the veggies.
Prepare your gravy mix but only use 3/4 the amount of water for each package.
Once cooled add to the mixture of veggies and meat.  Mix well.
Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
You can freeze them from here or cook in a 350 degree oven for approximately 1 hour.  The vegetables cook during this process.
Serving size is 4 - 6 per pie.
Buttery Cherry Drop Cake


Ingredients:
butter, sugar, eggs, flour, baking powder, cherry pie filling, powdered sugar

Directions:
In a large mixing bowl, cream together the butter and sugar.
Add eggs and beat until light and fluffy.
Add almond extract.
Mix in flour and baking powder.
Mix until smooth.
Grease a 9 x 13 pan.
Spoon mixture (will be very thick] into pan and spread evenly.
Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
No need to stir the pie filling in as it will settle into the batter as baking.
Bake at 350 degrees for 45-50 minute.
Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
Dust with powdered sugar (optional].
Overnight Pecan Rolls


Ingredients:
all-purpose flour, granulated sugar, salt, milk, butter, margarine, egg, brown sugar, butter, margarine, dark corn syrup, pecan halves, butter, margarine, pecans, brown sugar, cinnamon

Directions:
Mix together filling ingredients and set aside.
Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl.  Add milk, 1/3 cup butter and the egg.  Beat with electric mixer on low speed 1 minute, scraping bowl frequently.  Beat on medium speed 1 minute, scraping bowl frequently.  Stir in remaining flour, 1 cup at a time, to make dough easy to handle.
Place dough on lightly floured surface; gently roll in flour to coat.  Knead about 5 minutes or until smooth and springy.  Place dough in greased large bowl, turning dought to grease all sides.  Cover and let rise in warm place about 1 1/2 hours or until double.  (Dough is ready if indentation remains when touched].
Grease rectangular pan, 13 x 9 x 2 inches.  Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat.  Stir in corn syrup; cool 5 minutes.  Pour into pan.  Sprinkle with pecan halves.
Gently push fist into dough to deflate.  Pat or roll into 15 x 10 inch rectangle.  Spread with 2 tablespoons butter sprinkle with filling.  Roll up tightly, beginning at 15 inch side.  Pinch edge of dough into roll to seal.  Stretch and shape to make even.  Cut into 15 1-inch slices.  Place slightly apart in pan.
Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising] but no longer than 48 hours.
Heat oven to 350 degrees.  Uncover and bake 30 to 35 minutes or until golden brown.  Immediately place heatproof serving plate upside down onto pan; turn plate and pan over.  Let pan remain about 1 minute so caramel can drizzle over rolls.
***Note*** to bake immediately ater placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until doubled.  Bake as directed above.