xiaoxl/recipe_data huggingface dataset:
French Onion Crostini


Ingredients:
extra virgin olive oil, extra virgin olive oil, yellow onions, fresh thyme, salt, pepper, baguette, swiss cheese

Directions:
In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat.
Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water], for about 1 1/2 hours.
Season to taste with salt and pepper.
Meanwhile, preheat the oven to 350 degrees.
Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil.
Season with salt and pepper.
Bake until crisp, 10-15 minutes.
Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes.
Remove the leaves from the remaining thyme sprig and chop.
Top each toast with the carmelized onions and chopped thyme.
Peach and Strawberry Smoothie


Ingredients:
strawberry, banana, berries, vanilla yogurt, liquid honey

Directions:
Combine peaches, strawberries, banana, juice, yogurt and honey in a blender and purée until smooth.
Serve and enjoy.
Slow Cooker Mashed Potatoes
Category: side-dish
By BWAYE

These are melt in your mouth mashed potatoes, and what could be better than potatoes in the slow cooker?

Ingredients:
5 pounds red potatoes, cut into chunks
1 tablespoon minced garlic, or to taste
3 cubes  chicken bouillon
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
½ cup butter
salt and pepper to taste

Directions:
In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency. Transfer the potato mixture to a slow cooker, cover,  and cook on Low for 2 to 3 hours. Just before serving, stir in butter and season with salt and pepper to taste.

Prep time: 15 mins
Cook time: 3 hrs 15 mins
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 470.4
Fat: 27.7 g
Saturated fat: 17.2 g
Carbohydrates: 47.9 g
Sugars: 3.5 g
Dietary fiber: 4.2 g
Protein: 8.8 g
Cholesterol: 74 mg
Sodium: 702.9 mg
Stromgren Swedish Meatballs


Ingredients:
half-and-half, ground beef, salt, pepper, onion, egg, celery seed, nutmeg

Directions:
Mix well and roll into balls 1 inch in diameter., Bake at 350 degrees for 25 to 30 minutes.
Chicken Paprikash


Ingredients:
boneless skinless chicken breasts, onion, low sodium chicken broth, paprika, pepper, low-sodium tomatoes, green pepper, fat free sour cream

Directions:
Spray deep skillet with cooking oil spray., Saute onion until tender., Add chicken to pan and saute briefly on both sides., Remove chicken to a plate., Pour chicken broth into skillet and scrape bits from surface., Add paprika and pepper., Return chicken to pan., Add tomatoes and peppers., Cover the skillet and simmer about 20 minutes or until chicken is cooked., Mix 2 tbsps., of the pan juices into sour cream and slowly add to the pan mixing with juices., Arrange chicken on a serving plate with sour cream over each piece.
Chocolate Mousse - Low Carb


Ingredients:
heavy cream, Equal sugar substitute, vanilla extract

Directions:
Whip the cream with electric mixer., Add Equal one packet at a time., Add vanilla and cocoa powder, and beat until almost stiff., Scrape down and mix again., Place in serving dishes, cover, and refrigerate for at least 1/2 hour., Serve within 4 hours of preparation.
NDa Potato Rolls


Ingredients:
all-purpose flour, sugar, fast rising yeast, salt, water, milk, butter, eggs

Directions:
In your mixer bowl with dough hook attachment, combine 1 cup flour, sugar, undissolved yeast, and salt.
In another bowl, heat water, milk, and butter until very warm (120o to 130oF].
Stir in potato flakes; let soften 1 minute.
Pour wet ingredients into dry ingredients mixer bowl.
Turn mixer on medium, and knead for 1 minute.
In a separate bowl, lightly beat 1 egg and add to bowl and continue mixing.
Turn mixer on low, and slowly add remaining flour to make soft dough, scraping sides down as needed.
Once fully incorporated, knead on med-high setting for about 3-4 minutes.
When done, turn off mixer and trasfer dough to a buttered bowl and cover with plastic wrap (sprayed with Pam so it won't stick].
let rest for 10 minutes.
While resting, take a 9x13" glass dish and line with parchment paper.
After 10 min, transfer dough onto floured surface and divide dough into 12 equal pieces.
Roll each piece to 12-inch rope. Coil each rope to make “snail” shape, slipping the very end tail under so it doesn't unravel.
Arrange rolls 3 across and 4 deep on your parchment paper lined glass dish with sides barely touching.
Place large shallow pan or cookie sheet on counter and half fill the cookie sheet with boiling water.
Place glass pan with rolls into pan. Cover rolls with dish towel and let rise 15 minutes.
Lightly beat remaining egg with 1 tbsp water and brush over rolls.
Bake at 350oF for 20-25 minutes or until done. Let sit for 10 min before pulling apart. Serve warm with butter.
Kate's Black Bean Brownies Sweetened With Medjool Dates


Ingredients:
black beans, dates, butter, baking soda, vanilla extract, extra-large eggs

Directions:
Preheat oven to 350 F degrees. Generously grease 8" by 8" baking pan.
In food processor, place dates, 2 cups black beans, and oil or butter and puree until smooth.
Add baking soda, vanilla, and 1/4 cup cocoa powder and puree until completely smooth.
Taste and add additional cocoa powder, one tablespoon at a time, pureeing and taste testing after each addition, as desired. Taste testing is necessary because dates often vary in sweetness. (I use 1/2 cup cocoa powder because I prefer my brownies to taste like dark chocolate.] Mixture should taste deeply fudgy and chocolaty and not taste like black beans, dates, or overly sweet. Mixture should taste like rich dark chocolate but not bitter. Allow food processor to blend for 3 to 5 minutes without stop to emulsify.
Pour batter into deep bowl. Add eggs and combine with electric mixer.
Pour batter into greased baking pan. Bake until slightly firm on top and edges pull away from the sides of the pan for 30 minutes.
Allow to cool slightly and cut into 6 pieces. Eat while warm. Store in refrigerator or freeze. Brownies are still delicious when they are eaten slightly cold.
Gluten Free Ginger Bread Cheesecake With a Ginger Bread Crust


Ingredients:
cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, butter

Directions:
Making the Crust:
Note: If you are going to use a springform pan, you can use the exact same recipe for the crust, but you only need to line the base with the crumb-butter and not mold it to the sides of the springform pan. Putting the crumb-butter lined springform pan in the oven at 350 for 7 minutes beforehand is something you can do but not necessary.
Preheat the oven to 350 degrees F.
Open up your bag of Gluten Free ginger Snaps- I suggest the brand Mi-Del. Pull out 30 cookies (generally the whole bag] and put them either in a food processor or you can place them in a plastic bag and using a rolling pin over the cookies until they are crushed finely.
Place the crumbs into a bowl and pour the melted 5-6 tbsp of butter over the crumbs.
Mix together and then put the crumb butter at the bottom of a glass pie pan- using the back of a spoon to set the crumb butter to mold against the pie pan. Make sure you choose a pie pan size that is deep enough for the cheesecake to possibly expand as its cooking.
Put the pie pan with the crumb butter mold into the oven and let bake for roughly 7 minutes.
Once the crumb butter looks like its baked in a bit and is golden, (should be about 7-9 minutes], pull out and let cool. Make sure it is given ample time to cool before putting in the cheesecake filing.
For the Filing and Pie:
Cool the oven down to 300°F/150°C.
In a bowl, use beaters to beat cream cheese, sugar, and vanilla until fluffy.
Add eggs, one egg at a time. Beat the eggs into the mixture and then add in sour cream.
Add in molasses, ground ginger, cinnamon, and nutmeg. Mix inches.
Pour the mixture over the cooled gingersnap crust in the pie pan.
Bake for 20-25 minutes.
Pull the cheesecake out of the oven, let cool, and then place in the refrigerator for at least 3 hours before serving.
Spicy Thai-Mex Chicken Wraps


Ingredients:
chicken thighs, soy sauce, sugar, garlic cloves, dry crushed red pepper, whole green chilies, cheddar cheese, red onion, fresh cilantro, fresh lime juice, ground cumin, flour tortillas, fresh cilantro stem

Directions:
Rinse chicken thighs, pat dry and place in a shallow dish. Whisk together marinade ingredients and pour over chicken, tossing to coat; set aside.
Place coleslaw mix in medium bowl and add chilies, cheese, onion, peanuts, and cilantro. Whisk together salad dressing, lime juice and cumin. Pour over coleslaw mixture and toss to combine; set aside.
Heat large non-stick skillet over medium-high heat. Add chicken and marinade.  Stir-fry 3 to 5 minutes until chicken is done. Remove chicken with slotted spoon and place in serving bowl.
To serve, place equal amounts of chicken on each warmed tortilla. Top with equal amounts of slaw mixture.  Roll up, securing with toothpicks if necessary.
Garnish with lime slices and cilantro if desired.
Asparagus, Lemon, and Mint Soup
Category: soups-stews-and-chili
By fromgardentosoupbowl.com

This soup is easy to make. Asparagus has a strong flavor by itself, so I chose to add a few mint leaves and lemon zest to give it a wonderfully fresh aroma!

Ingredients:
1 pound fresh asparagus, trimmed
1 tablespoon olive oil
1  shallot, chopped
1 tablespoon chopped fresh mint
sea salt and freshly ground black pepper to taste
2 cups chicken stock, or more if needed
1 teaspoon lemon zest
1  hard-boiled egg, chopped

Directions:
Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks. Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes. Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest. Blend soup using a hand blender or a food processor until smooth. Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 2 servings

Calories: 173.2
Fat: 10.3 g
Saturated fat: 2 g
Carbohydrates: 14.5 g
Sugars: 5.8 g
Dietary fiber: 5 g
Protein: 9.4 g
Cholesterol: 106.7 mg
Sodium: 884.4 mg
Best Strawberry Daiquiri
Category: drinks
By TBOND

A frosty blender full of strawberry-citrus slush. You will enjoy this with or without the rum!

Ingredients:
6 cups ice
½ cup white sugar
4 ounces frozen strawberries
⅛ cup lime juice
½ cup lemon juice
¾ cup rum
¼ cup lemon-lime flavored carbonated beverage

Directions:
In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 109.5
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 16.3 g
Sugars: 13.6 g
Dietary fiber: 0.4 g
Protein: 0.1 g
Cholesterol: 0 mg
Sodium: 6.5 mg
Dairy-Free, Gluten-Free Pancakes (Flapjacks)


Ingredients:
eggs, vanilla extract, water, sea salt, baking soda

Directions:
In a blender, combine eggs, agave, vanilla and water and blend on high until smooth.
Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.
Warm grapeseed oil in a large skillet over medium heat.
Pour pancake batter onto skillet.
Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
Remove from heat to a plate.
Repeat process with remaining batter, adding more oil to skillet as needed.
Grilled Mustard Ham and Pineapple Sandwiches


Ingredients:
olive oil, Dijon mustard, brown sugar, olive oil, ham steaks, fresh pineapple, lettuce leaves, red onion, Dijon mustard

Directions:
Brush a chargrill with olive oil to lightly grease and preheat on medium-high.
Combine the mustard, brown sugar and 1 tablespoon of the olive oil in a small bowl.
Brush the ham steaks on both sides with the mustard mixture and cook on the preheated chargrill for 2 minutes on each side or until heated through.
Halve the ham steaks, season with salt and pepper and keep warm.
Cook the pineapple slices on the preheated chargrill for 2 minutes on each side or until just warmed through.
Toast or chargrill the sliced bread until golden.
Top each slice of toasted bread with  lettuce, snow pea sprouts, a warm ham steak, a pineapple slice and red onion. Serve with extra mustard.
Blueberry Cream Cheese Pie


Ingredients:
cream cheese, confectioners' sugar, vanilla extract, heavy whipping cream, granulated sugar, cornstarch, water, lemon juice, fresh blueberries

Directions:
In a small mixing bowl, beat soft cream cheese, confectioner's sugar and vanilla until smooth.  Mix in half of whipped cream until thoroughly combined, then fold in remaining cream very gently.  Spread evenly into pie shell.  (You may refrigerate while cooking berries.].
In a large saucepan, combine the sugar, cornstarch, water and lemon juice with a whisk until smooth.  Stir in blueberries.
Bring to a simmer over medium heat; cook and stir berries for 2 minutes or until thickened.  Cool to room temperature, then spread over cream cheese layer.
Refrigerate until serving.
Note:  The first time I made this, I thought I'd save time and made the blueberry mixture the night before.  Bad idea.  It wouldn't spread nearly as smoothly as you'd expect a nice pie filling to--stayed kind of clumpy, even after I gently reheated it.
Snickerdoodle - Great American Cookie Co. Copycat


Ingredients:
granulated sugar, brown sugar, eggs, vanilla, flour, salt, baking soda, cream of tartar, granulated sugar, cinnamon

Directions:
In a large bowl, cream together the shortening and sugars with an electric mixer on high.
Add egg, vanilla, salt, baking soda and cream of tartar.
Mix on high until smooth and well incorporated.
Add flour and mix well.
Preheat oven to 300°F and let the dough rest in the fridge for 30-60 minutes.
In a small bowl, combine sugar and cinnamon for topping.
With your hands, roll the dough into balls about the size of a golf ball.
Roll the balls in the cinnamon/sugar mixture and press them into an ungreased cookie sheet.
Bake for 10-14 minutes and NO LONGER!  They will seem undercooked, but will be soft and chewy in the middle once they have cooled.  Don't overbake and then come to me with a bad review because they weren't delicious :].
Mexican Tomato Soup With Toasted Pasta


Ingredients:
dry pasta, tomatoes, garlic clove, chicken broth

Directions:
In a 2 quart, or larger, sauce pan, heat the 2 tbsp of vegetable oil over medium high heat. Once oil is hot, stir in the dried pasta (small elbows or alphabet letters work nicely, but any smaller shape works]. Stir frequently so that the pasta toasts evenly. It will become brown and very fragrant in about 5-8 minutes. Remember to check often so that pasta doesn't become too dark or burned.
In the meantime, in your blender (or with a stick blender in a large measuring cup] add the chopped tomatoes, garlic, and diced onions and puree until completely smooth.
When pasta is evenly toasted, add the tomato puree to the pan. Be careful, the puree will sizzle possibly splatter once it hits the pan. Stir gently until the pasta is coated in the puree. Add salt and pepper and continue to cook, stirring frequently, until the pasta soaks up the liquid and the mixture has reduced, leaving the pasta coated in a thick tomato paste-like sauce. Approximately 7-10 minutes.
Carefully add the chicken broth, or any kind of broth or stock you wish, and let the soup come to a simmer to finish cooking the pasta. Stir occasionally for about 15 minutes. Add a few dashes of your favorite hot sauce and remove from heat. Serve as is or with some chopped fresh cilantro or thin sliced green onions.
-OPTIONAL-  Add 1 cup of frozen sweet corn, thawed, 1/2 cup shredded carrots, 1/4 cup chopped cilantro, or thinly sliced cabbage, fresh lime juice, shredded, cooked chicken or pork. Add when adding stock, for a more substantial meal.
We used a vinegary Jalapeno hot sauce and really liked it. This soup tastes best when made with ripe tomatoes, especially heirloom tomatoes. I used black/brown heirlooms and it was deeply flavored and complex.
Baked Barbequed Spare Ribs


Ingredients:
boiling water, catsup, Worcestershire sauce, vinegar, brown sugar, celery seed, chili powder, salt, ground pepper, onion, lemon

Directions:
Bake 5 lbs. country pork ribs in a 9x13x2" pan, all by themselves at 350 deg. for 45 to 60 minute Drain.
While spareribs are baking, mix remaining ingredients and simmer.
Add sauce to spareribs, baste frequently.
Bake at 350 deg. until ribs are tender and sauce thickens.
Shrimp and Rice Casserole


Ingredients:
shrimp, rice, butter, catsup, Worcestershire sauce, Tabasco sauce

Directions:
Place rice, cream, and seasonings in pan and bring to boil.
Add shrimp and cool.
Refrigerate overnight.
Turn into greased casserole and bake at 350 degrees for 45 minutes or until nearly firm.
Angel Chicken


Ingredients:
angel hair pasta with herbs mix, water, milk, margarine

Directions:
In a medium saucepan,bring water,milk and the margarine to boil; reduce heat to medium.
Slowly stir in pasta and seasoning packet, if needed seperate pasta with a fork.
Boil uncovered 4 to 5 minutes or until pasta is tender.
While pasta is cooking ,slice chicken breast into thin strips and warm in microwave.
After pasta is done, divide evenly and place on two plates then top each serving with 4 ounces of sliced chicken.
If desired serve with a green salad and garlic bread.
Copycat Olive Garden Chicken and Shrimp Carbonara


Ingredients:
extra virgin olive oil, hot water, garlic clove, large shrimp, bacon, red bell pepper, butter, butter, all-purpose flour, garlic cloves, parmesan cheese, parmesan cheese, heavy cream, milk, mozzarella cheese, panko breadcrumbs, parsley, linguine

Directions:
Preheat oven to 350ºF.
Whisk olive oil together with hot water, italian seasoning, and chopped garlic.  Add the chicken strips and shrimp.  Cover and refrigerate for at least 30 minutes.
Combine 1 tablespoon Parmesan, mozzarella, panko, 1 tablespoon melted butter, and chopped parsley in a mixing bowl.  Stir until well blended.  Set aside.
Cook the pasta in salted boiling water according to package directions.
Melt 1/4 cup butter in saucepan over medium heat.  Add garlic and saute for 5 minutes, stirring frequently.  Add flour and stir thoroughly with a whisk to prevent clumping.  Add 1/2 cup Parmesan, heavy cream, milk, and bacon.  Bring to a boil.  Reduce heat and allow to simmer.  Taste and correct seasoning with salt and pepper.
Preheat large skillet.  Saute bacon on medium heat until crispy and drain on paper towels.  Pour off excess bacon fat.  Add chicken to pan and saute for about 8 minutes until chicken is no longer pink.  Add red peppers, bacon, and shrimp.  Cook the shrimp about a minute or two on each side, until they curl and just turn pink.
Add sauce and stir everything together.
Plate pasta.  Top with chicken, shrimp, and sauce mixture.  Evenly distribute topping over top.  Place in oven for a few minutes until topping is melted.
Feta and Spinach Dip


Ingredients:
feta cheese, sour cream, nonfat yogurt, cream cheese, olive oil, spinach, onion

Directions:
In a large bowl blend sour cream, cream cheese, and yogurt., Add the feta cheese, olive oil, and onions., Fold in the spinach., The mixture should be chunky., Chill for several hours.
To Die for Maple Pecan Buns


Ingredients:
warm water, active dry yeast, granulated sugar, sour cream, eggs, vanilla extract, all-purpose flour, salt, butter, butter, brown sugar, cinnamon, raisins, butter, brown sugar, maple syrup, vanilla extract, pecan pieces

Directions:
For dough, pour water into a large bowl.
Add yeast and 1 tablespoon sugar.
Stir.
Let stand 5 minutes, until bubbly.
Stir in remaining sugar.
In medium bowl, blend sour cream, eggs and vanilla.
Stir into yeast mixture.
Add flour and salt.
Stir until combined.
Add butter.
Knead by hand until smooth.
Place the dough in a well-buttered bowl.
Cover; let rest at room temperature 2 hours.
Place dough on floured board and cut in half.
Roll each half to 1/4-inch thickness, forming a rectangle about 9 by 12 inches.
For filling, in a medium bowl, blend butter, brown sugar and cinnamon.
Add raisins if using.
Spread equally over each rectangle and roll up lengthwise.
Cut each roll into 8 equal sections.
For maple pecan layer, melt butter in a small saucepan over medium-high heat.
Stir in sugar until dissolved.
Add syrup and cook 5 minutes.
Remove from heat and stir in vanilla.
Generously butter two 10-inch cake pans.
Pour in the syrup.
Sprinkle with pecans.
Arrange the buns evenly in the pans.
Cover and let rise in a warm place for 1 hour.
Bake in a preheated 350 degree F oven 25 to 30 minutes or until golden.
Cool 5 minutes at room temperature, then invert onto serving plate.
Serve warm or at room temperature.
Asparagus With Gruyère


Ingredients:
asparagus, salt, butter, gruyere cheese

Directions:
Preheat oven to 350°F.
Cut or break off tough ends of asparagus.  Wash asparagus in cool running water, and drain well.  Arrange asparagus in single layer in ungreased 11x7-inch baking dish.  Sprinkle with salt. Cover with aluminum foil and bake at 350°F for 25 minutes or until asparagus is tender.
Drizzle melted butter over asparagus; sprinkle cheese on top.  Return baking dish to oven for another 5 to 8 minutes, or until the cheese softens.
Instant Millionaire Pie for Diabetics
Category: desserts
By Melba

A tasty cream pie with pineapple and pecans. You can use fat-free milk and whipped topping to make this dessert extra low-cal.

Ingredients:
1 (9 inch) prepared graham cracker crust
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 cup cold milk
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped pecans

Directions:
In a medium bowl, whisk together pudding mix and milk. Fold in pineapple, whipped topping, and pecans. Pour mixture into prepared crust. Chill at least 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 pie

Calories: 356.5
Fat: 24.1 g
Saturated fat: 8.7 g
Carbohydrates: 34 g
Sugars: 22.6 g
Dietary fiber: 2 g
Protein: 3.9 g
Cholesterol: 2.4 mg
Sodium: 315.1 mg
Skillet Apples with Cinnamon
Category: side-dish
By pielord90

Easy fried apples make a great side dish for breakfast or dinner.

Ingredients:
¼ cup butter
8  apples, cored and chopped
½ cup brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg

Directions:
Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 234.1
Fat: 8 g
Saturated fat: 4.9 g
Carbohydrates: 43.5 g
Sugars: 36.9 g
Dietary fiber: 4.5 g
Protein: 0.6 g
Cholesterol: 20.3 mg
Sodium: 61.5 mg