xiaoxl/recipe_data huggingface dataset:
Caramel Chex Mix


Ingredients:
salt, white corn syrup, brown sugar, butter, baking soda

Directions:
Bring to a boil: salt, corn syrup, brown sugar and butter. Boil 1-1/2 minutes. Add 1/2 teaspoons soda.
Pour over the chex cereal in brown paper bag. Microwave 3-1/2 to 4 minutes. Shake bag after each minute. Spread on cookie sheet to cool. Store in covered container.
Kalamata Olive and Garlic Bread
Category: bread
By Martha Dibblee

This bread was created from leftover dough after making a foccacia dressed with Kalamata olives, garlic, and olive oil. This version has the olives and garlic baked in the bread.

Ingredients:
4 cups all-purpose flour
½ cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon active dry yeast
1 tablespoon non-iodized salt
¾ cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
5 cloves garlic, minced
½ cup pitted Kalamata olives, chopped
1 tablespoon cornmeal

Directions:
In a medium bowl dissolve sugar in 1/2 cup warm water. To proof yeast, stir in yeast and let stand for 5 to 10 minutes in a warm place. Preheat oven to 105 degree F (40 degrees C). Warm an oven-safe bowl in the oven. Place flour in bowl of food processor. Add salt and pulse for a few seconds. Start food processor. Pour proofed yeast into flour through hole. Immediately add the additional 3/4 cup warm water, then the olive oil. Process for about 1 minute or until dough ball cleans the sides of the processor bowl. If dough is too wet add a little flour through the top while processing, or if too dry, add a little more water. Turn off food processor. Remove lid and transfer dough to the heated bowl. Cover with a plate or plastic wrap. Let rise for a half hour in a warm place, like the lukewarm oven. In a small bowl, combine minced garlic and chopped olives. Set aside. Once dough has risen, transfer dough to a lightly floured board. Make an indentation in the dough and place olive mixture inside. Knead dough 10 times. Bulk of mixture should remain in middle of dough. Form dough into a log or round loaf shape. Grease a pie pan (for a round loaf) or a baking sheet (for a log) and dust with cornmeal. Place loaf on prepared pan, cover with greased plastic wrap, and let rise until doubled, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake bread in preheated oven until browned and loaf sounds hollow when tapped, about 30 minutes. Remove from oven and cool on a wire rack.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 1 loaf

Calories: 199.8
Fat: 4.5 g
Saturated fat: 0.6 g
Carbohydrates: 34.6 g
Sugars: 1.2 g
Dietary fiber: 1.6 g
Protein: 4.9 g
Sodium: 644.1 mg
Easter Pizza of the Calabrese Variety


Ingredients:
ham, ricotta cheese, mozzarella cheese, hard-boiled egg, provolone cheese, shortening

Directions:
Grease the bottom and sides of a 9"x13"x2" deep pan with shortening.
Spread out 3/4 of the dough and line the pan with it (if there are holes wet some of the dough and patch the hole].
The dough needs to hang out of the pan about 1 1/2".
Layer the ingredients as follows:  pepperoni, ricotta, ham, mozzarella, egg slices, sopresata, provelone.
Continue layering until all the ingredients are used up.
END WITH PEPPERONI ON TOP!
Roll out remaining dough and cover top.
Cover the holes by pulling over the excess dough that is hanging over.
Seal with water and grease top with shortening.
Prick with a fork all over the top.
Cover with a towel and place in a warm place until when touched with finger the dough springs back (about an hour].
Bake at 350 degrees for 2 hours or until evenly browned.
Turn out on a rack and let cool for about 1/2 hour.
Shortcut Filipino Banana Lumpia


Ingredients:
lumpia skins, plantains, brown sugar

Directions:
Slice Goya ripe plaintains in half (lengthwise].
Lay 2 sections of plantain on a lumpia wrapper.
Sprinkle some brown sugar on the plantains.
Wrap lumpia according to package directions.
Deep-fry in oil until golden brown.
Serve with a scoop of vanilla ice cream.
Enjoy!
Easy Cinnamon Roll Waffles


Ingredients:
powdered sugar, milk, real maple syrup

Directions:
Preheat your waffle iron; open cinnamon rolls and remove frosting.
In small bowl, whisk together frosting, milk, powdered sugar, & maple syrup until smooth; set aside.
Spray waffle iron with cooking spray; set cinnamon rolls on waffle iron and press down, cooking for approximately 4-5 minutes until cooked.  You may have to press down on the iron during cooking if they start to puff up too much. You may need to spray again to prevent sticking after cooking several waffles.
Serve with glaze.  Be prepared for much thanks! (And have an extra can on hand just in case!].
Smoky Salt-Free Black Bean Dip


Ingredients:
black beans, canola oil, olive oil, lime, juice of

Directions:
Rinse black beans.
Place black beans, oil, Mrs. Dash seasoning and juice from one lime into food processor.
Process until smooth and creamy.
Enjoy!
Chorizo Breakfast Burritos
Category: breakfast-and-brunch
By BARB75

A yummy breakfast burrito using chorizo sausage, great for when you're craving greasy breakfast food (i.e. - when you're hung-over)!

Ingredients:
cooking spray
¾ pound chorizo sausage, casings removed and crumbled
½ cup chopped red onion
1  green chile pepper, seeded and diced
4  eggs
4  flour tortillas
1 cup shredded Cheddar cheese

Directions:
Generously coat a large frying pan with cooking spray. Cook and stir chorizo over medium high heat until well browned and crumbled. Add onion and chile pepper, and continue cooking until onion is tender. Beat eggs in a bowl, and add to chorizo mixture. Reduce heat to medium-low, and continue cooking and stirring until eggs are scrambled and no longer runny. Warm flour tortillas in the microwave for 30 seconds. Spoon mixture into the middle of each tortilla and top with shredded Cheddar cheese. Roll up like a burrito, and enjoy!

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 822.2
Fat: 53.7 g
Saturated fat: 21.4 g
Carbohydrates: 43 g
Sugars: 3.9 g
Dietary fiber: 2.8 g
Protein: 39.5 g
Cholesterol: 243.1 mg
Sodium: 1759.7 mg
Veggie Pot Pie
Category: main-dish
By PATTECAKE

A mouthwatering-good vegetable pot pie.

Ingredients:
2 tablespoons olive oil
1  onion, chopped
8 ounces mushrooms
1 clove garlic, minced
2 large carrots, diced
2  potatoes, peeled and diced
2 stalks celery, sliced 1/4 inch wide
2 cups cauliflower florets
1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
3 cups vegetable broth
1 teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons soy sauce
1 recipe pastry for double-crust pie

Directions:
Preheat oven to 425 degrees F (220 degrees C). Heat oil in a large skillet or saucepan.  Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently.  Stir in carrots, potatoes, and celery.   Stir in  cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer.  Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper. In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved.  Stir into vegetables, and cook until sauce thickens, about 3 minutes. Roll out 1/2 of the dough to line an 11x7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges. Bake in preheated oven for 30 minutes, or until the crust is brown.

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

Calories: 468.7
Fat: 25 g
Saturated fat: 5.6 g
Carbohydrates: 54.4 g
Sugars: 6.8 g
Dietary fiber: 7 g
Protein: 8.4 g
Sodium: 1198.2 mg
Creamy Chicken Manicotti


Ingredients:
cream cheese, sour cream, fresh parsley, salt, pepper, onion, butter, butter, all-purpose flour, salt, milk, monterey jack cheese, cheddar cheese, parmesan cheese

Directions:
In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper] In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.].
In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
Sally's Spinach Mashed Potatoes
Category: side-dish
By Gail Kane

This was one of my mother's best recipes. It is very quick, easy and delicious. A good way for the little ones to eat their spinach!

Ingredients:
1 (10 ounce) package frozen chopped spinach
6  potatoes, peeled and chopped
½ cup butter
1 cup sour cream
1 tablespoon chopped onion
1 teaspoon salt
¼ teaspoon dried dill weed
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Cook spinach according to package directions. Place potatoes in a pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender but firm. Drain, cool slightly, and mash. In a bowl, mix the spinach, mashed potatoes, butter, sour cream, onion, salt, and dill. Transfer to the prepared casserole dish. Top with Cheddar cheese. Bake 20 minutes in the preheated oven, until bubbly and lightly brown.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 8 servings

Calories: 354.1
Fat: 22.6 g
Saturated fat: 14.1 g
Carbohydrates: 31 g
Sugars: 1.7 g
Dietary fiber: 4.6 g
Protein: 9.1 g
Cholesterol: 58 mg
Sodium: 511.3 mg
Lemon Coconut Cupcakes
Category: desserts
By Cupcake Princess

This is a great cupcake recipe that I created. Lemon and coconut together is such a great combo. If you want, you can substitute lime zest for the lemon zest in the frosting, for lime coconut cupcakes instead. You can also add no zest at all to make regular coconut cupcakes.

Ingredients:
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into chunks
⅔ cup milk
1 cup white sugar
2  eggs
1  egg yolk
1 teaspoon vanilla extract
½ cup shredded coconut
¼ cup butter, softened
4 ounces cream cheese, softened
1 cup confectioners' sugar
½ teaspoon vanilla extract
1 teaspoon grated lemon zest
¼ cup shredded coconut, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Mix flour, baking soda, and salt together in a bowl. Heat 5 tablespoons butter and milk together in a saucepan over low heat until butter is melted, 3 to 5 minutes. Remove from  heat. Beat white sugar, eggs, egg yolk, and 1 teaspoon vanilla extract together in a bowl using an electric hand mixer on low until mixture is smooth and thickened. Slowly pour flour mixture into sugar-egg mixture while mixing with the electric mixer until just incorporated. Slowly add butter-milk mixture; beat until just combined. Fold in 1/2 cup shredded coconut. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Beat softened butter and cream cheese together in a bowl using an electric mixer on medium. Gradually beat confectioners' sugar into creamed butter mixture on low until incorporated. Beat in 1/2 teaspoon vanilla extract and lemon zest until smooth and creamy. Spread frosting over cooled cupcakes; sprinkle about 1 teaspoon shredded coconut onto each cupcake.

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

Calories: 307.7
Fat: 14.8 g
Saturated fat: 9.3 g
Carbohydrates: 40.5 g
Sugars: 29.4 g
Dietary fiber: 0.8 g
Protein: 4 g
Cholesterol: 82.4 mg
Sodium: 199.4 mg
Cool and Green Fruit Salad With Honeydew, Grapes and Kiwi


Ingredients:
honeydew melon, green grapes, kiwi, frozen limeade concentrate, of fresh mint, blackberries, raspberries

Directions:
In a large mixing bowl, combine all the ingredients except the berries., Add the berries and mix gently., Serve slightly chilled.
Spaghetti Bolognese Vegetarian


Ingredients:
water, onions, garlic, carrots, curry powder, mixed spice, parsley, cumin powder, tomato paste, tomato sauce, salt, sugar, spaghetti, other pastas

Directions:
Fry onions in the oil until soft but not brown., Cut the carrots in small-diced, and add to the onions., Add the curry, spices and parsley., Add garlic., Stir in tomato paste, then TVP mixed with 3 cups water., Add salt and sugar., Fry, stirring occasionally until TVP is cooked., Add the tomatoes sauce., Serve on pasta with Parmesan cheese., It could be used for any pasta or Lasghana.
Baked Cheese Olives
Category: appetizers-and-snacks
By ANITAL

Rich cheese dough surrounds a savory olive.  A great pick-up appetizer or snack. You can freeze the unbaked, dough-wrapped-olives and then bake them right out of the freezer, extending the baking time by a few minutes.

Ingredients:
1 cup shredded Cheddar cheese
2 tablespoons butter, softened
½ cup all-purpose flour
⅛ teaspoon cayenne pepper
24  pimento-stuffed green olives

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet. Bake for 15 minutes, or until golden brown.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 to 10 servings

Calories: 109.6
Fat: 8 g
Saturated fat: 4.4 g
Carbohydrates: 5.7 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 4 g
Cholesterol: 20 mg
Sodium: 316.7 mg
Ham with Pineapple
Category: main-dish
By NODIETSFORME

A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!

Ingredients:
1 (12 pound)  bone-in ham
½ cup whole cloves
1 (20 ounce) can pineapple rings in heavy syrup
½ cup packed brown sugar
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 (4 ounce) jar chopped maraschino cherries

Directions:
Preheat the oven to 325 degrees F (160 degrees C). Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

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

Calories: 586
Fat: 36.2 g
Saturated fat: 12.9 g
Carbohydrates: 15.8 g
Sugars: 10.4 g
Dietary fiber: 1.1 g
Protein: 46.5 g
Cholesterol: 133.3 mg
Sodium: 2564.4 mg
Green Olive Relish  (basic)


Ingredients:
green olives, scallions, olive oil, lemon juice

Directions:
MIx all ingredients -- and let the flavors meld for a couple of hours before serving.
Must be served at room temperature.
Things that I like to add in (not necessarily at the same time].
anchovies.
garlic.
crushed red chili peppers.
Serve with pita chips, sliced and toasted  baguette or bread sticks!
Wings, Two Ways


Ingredients:
chicken wings, chicken wings, unsalted butter, ketchup, maple syrup, apple cider vinegar, scallion, celery rib

Directions:
Heat oven to 425. Place wings in a large deep roasting pan-no need to thaw. Bake at 425 about 1 hour or until cooked throughb and meat begins to pull away from the ends, stirring frequently. Remove pan to a wire rack. Using tongs, evenly divide wings between two 15x10x1-inch jelly-roll pans, shaking excess fat back into the roasting pan.
Heat oven to broil. Stir together ingredients for Buffalo Sauce. Brush enough Buffalo Sauce on wings in one of the pans to coat. Broil about 7 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Buffalo Sauce. Broil 7 minutes longer. Let cool briefly in pan on a wire rack.
Stir together ingredients for Maple BBQ Sauce. Brush enough Maple BBQ Sauce on wings in second pan to coat. Broil about 8 minutes or until crispy. Remove from oven; turn wings over and brush with more of the Maple BBQ Sauce. Broil 8 minutes longer. Let cool briefly in pan on a wire rack. To serve, place wings on a platter. If desired, serve with scallions, celery and blue cheese dressing.
Appalicious Apple Lassi


Ingredients:
apples, plain fat-free yogurt, fresh lime juice, water, sugar

Directions:
Blend the yogurt, sugar and cold water together in a blender., Add the limejuice and apple to the lassi., Blend again., Put crushed ice in glasses., Pour lassi over it and serve.
Cinnamon Orange Juice Cake


Ingredients:
sugar, butter, salt, eggs, flour, baking powder, butter, sugar, cinnamon

Directions:
Heat oven to 350 degrees. Grease and flour a 10" x 15" cake pan. Cream together the sugar, butter, salt and eggs. Add the dry ingredients alternately with the orange juice; mixing well after each addition. Bake for 30 minutes, or until toothpick inserted in center comes out clean. NOTE: The cake will have a very light appearance after baking.
While cake is baking, blend together the sugar and cinnamon for the topping.
When the cake is done, remove from oven and immediately rub the 1/2 stick of butter over the top of cake until butter is completely melted. Then sprinkle the cinnamon-sugar mixture evenly on top. Cool before cutting.
Crock Pot Artichoke, Chicken and Olives


Ingredients:
boneless skinless chicken breast halves, boneless skinless chicken thighs, fresh mushrooms, diced tomatoes, chicken broth, onion, pitted ripe olives, dry white wine, chicken broth, quick-cooking tapioca, curry powder, dried thyme, salt, pepper

Directions:
Rinse chicken& set aside.
In a 3 1/2 qt crock pot combine mushrooms, undrained tomatoes, frozen artichoke hearts, chicken broth, onion, olives,& wine/broth.
Stir in tapioca, curry powder, thyme, salt,& pepper.
Add chicken.
Spoon some of the tomato mixture over chicken.
Cover& cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.
Serve with hot cooked couscous.
Serves 6.
Nutella Banana Muffins


Ingredients:
butter, sugar, eggs, bananas, milk, baking soda, flour, baking powder, dark chocolate, butter

Directions:
In a large bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Beat in bananas and Nutella.
In a second bowl, sift together baking soda, baking powder, and flour. Add dry ingredients to butter mixture by batches, alternating with the milk, until everything is combined.
Grease a muffin tin, or use paper liners. Portion the batter into the muffin tin. Bake in a preheated 350F oven for 25-30 min or until a toothpick inserted in one muffin comes out dry and almost clean. Set tin on a baking rack for 15 minutes, then turn muffins out and leave on cooling rack until fully cooled.
Meanwhile, melt chocolate and butter in the top of a double boiler. When muffins are cool, spoon chocolate over the top of each muffin. When chocolate cools and sets, wrap each muffin and store in refrigerator.
Salisbury Steak


Ingredients:
hamburger, onion, egg, salt, pepper, water

Directions:
Mix hamburer with 1/4 cup of the soup and add onions, bread crumbs, egg, salt & pepper.  Be sure to mix thoroughly.
Shape into 6 salisbury steaks and place in baking dish.  Bake 350°F for 30 minutes.  Remove from oven and spoon off excess grease.
Now combine remaining soup with water and pour over steaks.
Return to oven and bake an additional 10 minutes.
Homemade Macaroni and Cheese


Ingredients:
butter, flour, dry mustard, salt, pepper, milk, macaroni, parmesan cheese

Directions:
melt butter.
add flour, mustard and salt and pepper to sauce pan, cook 1 minute stirring contantly.
add milk slowly with whisk.
cook until just boiling, stir contstantly. remove from heat.
Add cheddar cheese to butter flour mixture, mix thoroughly.
pour macaroni into casserole dish. pour cheddar cheese mixture over macaroni. sprinkle with cheddar and parmesan cheese.
put in oven on broil for 5 minutes or until cheese is melted and bubbly.
Traditional Irish Corned Beef and Cabbage


Ingredients:
corned beef brisket, water, salt, peppercorns, cabbage

Directions:
In a large stockpot, place corned beef with all the seasonings.  Cover with cold water.  Bring to a boil, reduce heat and simmer until tender, about 2 hours.  If not tender after 2 hours, keep checking at 15 minute intervals.
Remove corned beef, save broth for cabbage.  Cut cabbage into wedges, place in a large pan, cover with broth from the beef and simmer until tender.
Keep cabbage warm in broth until needed.
Served corned beef with mustard and cabbage.
Dairy Queens Onion Rings


Ingredients:
flour, white cornmeal, buttermilk, water

Directions:
Slice onions 1/2 inch thick, do not use the very small rings.
In a large bowl add buttermilk and water.
Take out rings one at a time and coat them with flour then with buttermilk, and then coat with cornmeal.
Drop into hot oil and fry till golden.
Drain on paper towels.
Weeknight Slow Cooker Chuck Roast
Category: everyday-cooking
By Cindy Anschutz Barbieri

I love my weeknight chuck roast that cooks all day in the slow cooker. Just season and add to your slow cooker and when you come home dinner is waiting! All you need to do is add your favorite sides; most of them can also be made in advance.

Ingredients:
1 (4 pound) beef chuck roast
1 ½ teaspoons sea salt
1 teaspoon ground black pepper
2  yellow onions, quartered
3 cloves garlic, or more to taste
2 cups beef broth
1 cup vegetable broth
3  bay leaves
3 sprigs thyme, chopped

Directions:
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast. Cook on Low for 7 to 8 hours.

Prep time: 15 mins
Cook time: 7 hrs
Total time: 7 hrs 15 mins
Yields: 8 servings

Calories: 372.2
Fat: 25.2 g
Saturated fat: 10 g
Carbohydrates: 6.6 g
Sugars: 2.8 g
Dietary fiber: 1.2 g
Protein: 28.2 g
Cholesterol: 103.3 mg
Sodium: 651.9 mg