xiaoxl/recipe_data huggingface dataset:
Mexican Cheese Ball


Ingredients:
pecans, butter, salt, cream cheese, green onions, cheddar cheese

Directions:
NOTE: Toasting the pecans is reflected in the PREP time.
Toast the pecans at 275 degrees for 20-30 min - do not burn.  Stir together nuts with butter and salt and set aside to cool.
In a food processor, blend remaining ingredients until thoroughly combined.  Shape into a ball and roll in the cooled pecans.
Cover with plastic wrap and refrigerate at least 2 hours.  Serve with the tortilla or corn chips.
Chewy Orange Macaroons


Ingredients:
egg, white sugar, vanilla, orange zest, unsweetened dried shredded coconut

Directions:
Line a large baking sheet with parchment paper.
Preheat oven to 350 degrees.
In your mixer bowl and using the whip beater ( balloon whisk].
beat the whole egg until thick and light.
Add in the sugar gradually a little at a time.
Add the vanilla and orange zest.
Beat until thick light and fluffy.
Remove bowl, and fold in the coconut.
Drop heaping teaspoonfuls onto the parchment making high mounds, and space about 1 1/2 inches apart.
Bake 15 minutes.
Turn off heat.
Leave in the oven for 10 more minutes, letting them dry more.
Remove and let completely cool.
Store in a tin container airtight.
Grilled Zucchini and Squash
Category: side-dish
By Jay Peaslee

Squash and zucchini wrapped in a foil package on the grill. Great when served with steak.

Ingredients:
2  zucchini, halved lengthwise and cut in 1/4 inch slices
1  summer squash, thinly sliced
¾ cup butter
1 tablespoon salt
2 tablespoons ground black pepper
2 tablespoons garlic powder

Directions:
Preheat grill for medium-high heat. Place the zucchini, and squash on a large sheet of aluminum foil, and dot with butter. Season with salt, pepper, and garlic powder. Seal vegetables in the foil. Place the foil pack on the preheated grill, and cook 20 minutes, until vegetables are tender.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 233.8
Fat: 23.3 g
Saturated fat: 14.6 g
Carbohydrates: 6.7 g
Sugars: 2.6 g
Dietary fiber: 1.9 g
Protein: 2.1 g
Cholesterol: 61 mg
Sodium: 1335 mg
Feta & Oregano Quinoa Salad


Ingredients:
quinoa, water, extra virgin olive oil, Dijon mustard, fresh oregano, dried oregano, fresh garlic, salt, pepper, zucchini, cherry tomatoes, red onion, baby green pea, red bell pepper, yellow bell pepper, bocconcini, bocconcini

Directions:
Rinse and strain the quinoa to remove the bitter coating.  Most quinoa today are pre-rinsed, so check the package, but even so, I prefer to give it one more rinse.  Bring the quinoa and water to a boil in a medium saucepan.  Cover, reduce to a simmer, and cook for 10 minutes.  Turn the heat off and leave the covered saucepan on the burner for another 4 minutes.  Remove the lid and fluff the cooked quinoa with a fork.  Set aside to cool.
Whisk the vinegar, olive oil, mustard, oregano, garlic, salt, and pepper together in a small bowl.
Combine the salad ingredients in a large bowl; pour the dressing over the vegetables and thoroughly mix.  Add the quinoa, and mix until evenly combined.
Serve immediately or refrigerate for up to 3 days.
Vegetable Italian Lasagna


Ingredients:
carrots, onion, garlic cloves, olive oil, water, dried oregano, dried basil, mushrooms, zucchini, frozen chopped spinach, eggs, 1% fat cottage cheese, parmesan cheese, part-skim mozzarella cheese, part-skim mozzarella cheese

Directions:
In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
Bake uncovered in a 375°F oven 35 minutes or till heated through.
Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
Let stand 10 minutes before serving.
Cheddar Potato Casserole


Ingredients:
mashed potatoes, sour cream, plain yogurt, ground black pepper, green onion

Directions:
Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl.  Spoon the potato mixture into a 1 1/2-quart baking dish.
Bake at 350°F for 30 minutes or until the potato mixture is hot.
Tip: To make 3 cups mashed potatoes, place 2 pounds potatoes, peeled and cut into 1-inch pieces, into a 3-quart saucepan.  Add water to cover and heat over medium-high heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the potatoes are tender.  Drain.  Mash the potatoes with 3/4 cup milk and 2 tablespoons butter.
Rachael Ray's Buffalo Chicken Pot Pie


Ingredients:
extra virgin olive oil, boneless skinless chicken breasts, onion, carrots, celery, garlic cloves, butter, flour, milk, eggs, blue cheese

Directions:
Preheat oven to 375 degrees Fahrenheit.
Heat 2 tablespoons of EVOO (extra virgin olive oil] in a large skillet over medium-high heat.
Add the chopped chicken chunks and sauté them on both sides until golden brown.
Remove chicken chunks from skillet and reserve on a plate.
Add another 2 tablespoons of EVOO, onion, carrot, celery and garlic to the same skillet and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes.
While the veggies are cooking start the sauce. In a medium-size sauce pan, melt the butter over medium-high heat; stir in the flour and cook until light brown, about 1 minute.
Whisk the chicken stock and hot sauce into the butter/flour mixture and bring it to a boil.
Simmer the gravy until thickened, 2 or 3 minutes.
Return the reserved chicken chunks to the skillet with the cooked vegetables.
Add the gravy, stirring to combine.
Transfer everything to a 9x11" casserole dish and set aside while you prepare the topping.
TOPPING:
In a medium-size mixing bowl, prepare the cornbread according to package directions.
Stir the blue cheese crumbles into the cornbread mixture and drop spoonfuls of the batter onto the top of the casserole, covering it completely.
Bake the pot pie until the cornbread is baked through and the filling is hot, 20 to 30 minutes.
Vegan Holiday Lentil Loaf


Ingredients:
onion, garlic, celery, sage, lentils, wild rice, walnuts, vinegar, egg substitute, whole wheat flour, fresh ground black pepper, sea salt

Directions:
Preheat oven to 350 degrees F.
Chop onion and celery finely, and crush the garlic clove.
Spray a frying pan with non-stick spray, and saute the onion, garlic and celery until onion is translucent.
Add the sage.
Combine all ingredients in a large bowl and mix well.
Spray a loaf pan with non-stick spray and fill the loaf pan with the mixture.
Press down.
Bake 30 minutes covered, 10 minutes uncovered.
Let stand for 5-10 minutes before cutting and serving.
Caprese Pasta


Ingredients:
cavatappi pasta, extra virgin olive oil, pitted black olives, capers, fresh mozzarella cheese, fresh basil

Directions:
Cook pasta following package directions, about 9 minutes; drain.
In a large bowl, stir together the tomatoes, olive oil, olives, capers and balsamic vinegar. Add pasta to the bowl and stir to combine. Fold in mozzarella and basil.
Serve warm or at room temperature.
Roasted Beet and Goat Cheese Salad


Ingredients:
beets, red leaf lettuce, lettuce leaves, shallots, red wine vinegar, olive oil

Directions:
Preheat oven to 350°F.
Wrap beets in aluminum foil, and roast until tender, about 1 hour.
Let the beets cool a bit, and then peel the skins while they are still a bit warm.
Using a mandoline, or very sharp knife, cut beets into paper thin slices.
For the vinaigrette, place all the ingredients into a bowl or blender, and whisk or blend until well combined.
Toss the beets with half of the vinaigrette.
Toss the greens with the remaining vinaigrette.
Arrange the greens on a serving plate or bowl, and top with the beet slices.
Crumble the goat cheese over top the salad, and serve.
Easy Potatoes That Rock Sox!


Ingredients:
potato, American cheese, butter, rosemary

Directions:
Stab the potato with a fork or knife
Put the potato in the microwave for 5-7 minutes
Cut the potato in half and mash it up with a fork
Add toppings in whichever order you would like (I put cheese on 1st so it can melt]
Enjoy! :D
Tofu Scramble


Ingredients:
baby potatoes, sea salt, red bell pepper, red onion, garlic cloves, cumin seed, salt, cayenne pepper, black beans, firm tofu, fresh ground black pepper, lime juice, chili pepper

Directions:
Preheat oven to 400 degrees.
In a bowl, add sea salt and cut potatoes then spread the potatoes on a baking tray and roast for 20 minutes or until browned.
While the potatoes are in the oven, heat a medium pan and add cumin seeds, chopped garlic, chili peppers and red onions until onions are browned.
Add the bell peppers and cayenne pepper.
Mix well and let the red bell pepper soften (about 7 minutes].
Add corn, black beans and tofu. Mix well.
Add the roasted potatoes, freshly ground black pepper and lime juice.
Garnish with Cilantro or green onions and serve immediately.
Copycat Steak 'n' Shake Frisco Melts


Ingredients:
ketchup, ground beef, butter, margarine, onions, American cheese, swiss cheese, tomatoes, lettuce

Directions:
Combine Thousand Island Dressing and ketchup thoroughly, set aside.
Form ground beef into 8 thin patties.
Pan fry to desired doneness, set patties aside.
While patties are cooking, lightly toast all 8 slices of bread in a toaster.
Drain the excess fat from the skillet, add 1/2 tablespoon butter or margarine to the skillet (medium heat] and add all the onions when butter has melted.
Cook onions 2-3 minutes or until softened, remove and set aside- do not drain skillet.
Place 4 slices of bread in the skillet (or as many as you can at once; repeat the following steps in smaller increments if necessary].
Cook 1-2 minutes, or the bread is until lightly toasted.  Flip bread and toast other side.
Remove from the skillet, melt the remaining butter and repeat the toasting with the remaining slices of bread.
Top bottom slices of bread with one slice of American cheese.
Layer one beef patty on top of cheese, then a slice of Swiss cheese, another beef patty, another slice of American cheese.
Distribute grilled onions evenly on all four sandwiches.
Spread top slices of bread with the dressing mixture, and close sandwiches.
Cut each sandwich in half diagonally, and serve with 2 lettuce leaves and 2 tomato slices.
Light Malt Loaf
Category: bread
By Kenneth

A light malted loaf ideal for smoked salmon.

Ingredients:
1 cup warm water
2 tablespoons nonfat dry milk powder
2 tablespoons butter, softened
2 ½ tablespoons brown sugar
1 teaspoon salt
2 cups bread flour
1 cup malted barley flour
2 teaspoons active dry yeast
1 tablespoon milk

Directions:
Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer.  Select the Basic Bread setting; press Start. After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1.5 pound

Calories: 159.8
Fat: 2.6 g
Saturated fat: 1.3 g
Carbohydrates: 29.5 g
Sugars: 3.6 g
Dietary fiber: 1.9 g
Protein: 4.8 g
Cholesterol: 5.4 mg
Sodium: 216.6 mg
Sourdough English Muffins
Category: bread
By mekebby

Here is an easy recipe that makes muffins much better than store-bought and is also a good way to use your extra sourdough. I found this recipe on a website called 'The Fresh Loaf' and tweaked a few of the details based on my experience. There is some amount of planning ahead needed as you have to start the night before, but it is definitely worth it.

Ingredients:
1 cup milk
½ cup sourdough starter
2 cups all-purpose flour
1 tablespoon white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup unbleached all-purpose flour
1 tablespoon cornmeal, or as needed

Directions:
Stir milk and sourdough starter together in a large bowl until mostly smooth. Mix in flour. Cover bowl and leave to ferment at room temperature, 8 hours to overnight. Add sugar, baking soda, and salt to the preferment, stirring just enough to incorporate. Turn dough out onto a lightly floured work surface. Knead for 4 to 5 minutes, adding as much of the 1/2 cup flour as needed to make the dough workable. Use a rolling pin to flatten dough to an even 1/2-inch thickness. Cut into 4-inch rounds using a clean tuna can or biscuit cutter; keep edges well floured to avoid sticking. Sprinkle a thin layer of cornmeal over a sheet of waxed paper. Arrange cut-outs over the cornmeal. Sprinkle a thin layer over the dough. Let rest for 45 minutes. Heat a griddle or cast iron skillet over medium-low heat. Cook English muffins until lightly browned, 5 to 6 minutes. Cool on a wire rack.

Prep time: 20 mins
Cook time: 10 mins
Total time: 9 hrs 15 mins
Yields: 10 4-inch muffins

Calories: 151.9
Fat: 0.9 g
Saturated fat: 0.4 g
Carbohydrates: 30.4 g
Sugars: 2.7 g
Dietary fiber: 1.1 g
Protein: 4.9 g
Cholesterol: 2 mg
Sodium: 255.7 mg
Honey Dijon Glazed Summer Sausage


Ingredients:
honey, Dijon mustard, brown sugar

Directions:
Preheat oven to 325°F.
Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
For the glaze, in a bowl, combine the honey, mustard and brown sugar.
Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
Bake, uncovered, for 40 min., basting with glaze once.
Before serving, slice sausage completely.
Candances Alligater Swamp Drink


Ingredients:
banana, applesauce

Directions:
"Blend spinach, banana, applesauce and ice together for 3 minutes until smooth."
Oatmeal Cranberry Almond White Chocolate Chip Cookies


Ingredients:
granulated sugar, brown sugar, margarine, vanilla extract, egg, all-purpose flour, baking powder, baking soda, salt, quick-cooking oats, unsweetened coconut, dried cranberries, white chocolate chips

Directions:
Preheat oven to 350°F
Cream together white and brown sugar, margarine, vanilla and almond extracts.
Beat in egg.
Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
Stir in dried cranberries, almonds and white chocolate chips.
Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
Remove to cooling rack.
Freeze really well.
Libbie's 60 Minute Buns


Ingredients:
warm water, sugar, flour, butter, sugar, salt, milk

Directions:
Mix yeast with 1/4 cup warm water and 3 teaspoons sugar.
Add to the 6 cups flour.
Add the lard or butter, 1/4 cup sugar, and salt to the warm milk.( i warmed butter and milk and salt in microwave].
and i added it to yeast then made sponge with 2 cups flour and then added rest of flour
Add this to the flour mixture.
Knead dough 5 minutes; let stand 15 minutes in a warm place. covered with damp cloth.
Shape into buns; let stand 5 more minutes in a warm place. i made 20 lime sized rolls and put in oiled 9x13 sized pan  covered with damp cloth
Bake at 425° for  20 minutes or until browned and done. ( my ovens wonky ].
Leek and Mushroom Soup 1979


Ingredients:
salted butter, leeks, dried thyme, chicken broth, white wine vinegar, salt, pepper, fresh chives

Directions:
In a large pot melt the butter along with the thyme, and the two leeks cooking until soft about fifteen minutes or so.
Add in the mixture of chopped mushrooms and continue to cook about another ten minutes until browned.
Add the chicken stock and bring to a boil, then reduce the heat and simmer for ten minutes until all the vegetables are soft.
Blend by your method of choice, blender or processor, until smooth.
Return to saucepot and stir in the whole milk and heat until steaming, without boiling.
When it is steaming add the white wine vinegar, season with salt and pepper.
Just before serving whip the cream , not stiff, to the constistency of a thick sour cream and fold in the fine chopped chives.
Gently stir the thickened chive cream into the steaming soup.
I usually ladle the hot steaming soup into bowls, and place a heaping tablespoon of the thickened cream on top, and let each stir into their own soup.
Also you can use vegetable stock instead of chicken stock if desired.
Curried Thunder Thighs #A1


Ingredients:
brown sugar, ginger, turmeric, allspice, salt, curry powder, garlic powder, green onions, red bell peppers, pineapple chunk, raisins, fresh cilantro, cherry tomatoes, tiny peas

Directions:
Cut thighs into 1 inch chunks.
Mix with A1 sauce tossing to coat.
In a separate bowl, mix all dry ingredients.
Add dry ingredients to chicken tossing to combine.
Let marinate for 30 minutes. (can omit this step if needed].
Brown chicken in 2 batches- Do not over crowd the pan.
Remove chicken.
Sautee garlic until fragrant in same pan.
Add in red pepper and green onions cooking until slightly softened.
Add in 1, 8 oz package Goya yellow rice. Stir to combine.
Stir in raisins, pineapple, tomatoes and cilantro stirring to combine.
Stir in 2 cups of water and ½ tub of knorr  Home-style Chicken stock concentrate. Stir in chicken with any accumulated juices. Bring to a boil.
Cover and reduce heat to low.  Simmer for 25-30 minutes or until liquid is absorbed.	 Add in peas and stir to combine.
serve.
Skordomakarona - Santorini Spaghetti


Ingredients:
spaghetti, fresh tomato, olive oil, garlic cloves, cinnamon, pepper, sugar, salt, rosemary

Directions:
First boil the spaghetti and then strain them, put some olive oil and keep them warm.
In a small shallow pot, warm some olive oil and saute a little the garlic. Then put in the pot the tomatoes,and the rosemary and add some sugar and salt.
Stir regularly until the most of the tomato liquid evaporates.
Put some cinnamon and pepper. In a while the sauce is ready and it can be poured on the spaghetti.
Grated cheese is optional.
Reese's Peanut Butter Chocolate Poke Cake


Ingredients:
sweetened condensed milk, peanut butter, Cool Whip, peanut butter

Directions:
Bake a chocolate cake with your recipe of choice in a 9x13 pan
Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand].
Spread the peanut butter cool whip over top.
Chill for at least 4 hours (overnight is really best].
Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled].
Serves approximately 12 (large pieces].
Punk's Chicken Divan


Ingredients:
cheddar cheese, chicken, Hellmann's mayonnaise, butter, garlic powder, salt, pepper

Directions:
Melt butter in saute pan.  Add cubed bread, season with garlic powder to taste. Cook until lightly browned. Remove from pan.
Combine Cream of Chicken Soup and Mayonnaise.
Layer the ingredients (in a baking dish, prob. 11X13 or other size] in the following order: Broccoli on botton, followed by chicken or turkey, spread soup mix on top, sprinkle with cheese, top with bread.
Bake at 350 for 30 to 45 minutes. Let stand 10 minutes before serving.
Easy Cake Balls


Ingredients:
eggs, water

Directions:
Prepare the cake mix according to package directions using any of the recommended pan sizes.
When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
Use a melon baller or small scoop to form balls of the chocolate cake mixture.
Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
Shortbread Hearts


Ingredients:
sugar, cornstarch, flour, butter

Directions:
Sift dry ingredients together. add melter butter., Kneed slightly and roll on a lightly floured surface., cup dough with a cutter., Bake at 350 for 10 minutes or until set, shortbread should not brown., remove from cookie sheets and allow to cool completely., Dab one hart with respberry jam, then sandwich with another heart., Dip one half into melted chocolate or drizzle over the top. chill.
Ww 5 Points - Mexican Beef and Cheese Wontons With Salsa


Ingredients:
olive oil, low-fat cheddar cheese, colby cheese, green chilies, chili powder, ground cumin, wonton wrappers, salsa

Directions:
Preheat oven to 350ºF.
Coat a large baking sheet with cooking spray.
Heat oil in a small skillet over medium-high heat.
Add beef and cook until meat is browned, breaking up meat as it cooks, about 5 minutes.
Drain meat.
Add cheese, chilies, chili powder and cumin and cook until cheese melts, stirring frequently, about 1 minute.
Place wonton wrappers on a flat surface. Drop meat mixture by teaspoonfuls onto center of each wrapper.
Moisten edges of wrapper with wet fingers, fold over to cover filling, press down firmly to seal and then gently twist ends to form a “firecracker” shape.
Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
Bake until wontons are golden brown, about 15 minutes.
Serve with prepared salsa.
5 Points Yields 5 wontons and 2 tablespoons of salsa per serving.
Harvest Rice Pilaf


Ingredients:
onion, water, apple, dried cranberries, pecans

Directions:
Heat oil in large skillet on medium heat. Add onion; cook and stir 2 minutes or until softened.
Stir in apple juice, water, Rice Mix, apple and pecans. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender. Remove from heat. Let stand 5 minutes. Fluff with fork before serving.
Velvety Tomato Wine Sauce


Ingredients:
olive oil, onion, garlic, salt, ground fennel, dried oregano, dried basil, red wine, canned tomatoes

Directions:
In a saucepan, warm the olive oil.
Add the onions and garlic, sprinkle with the salt, cover, and saute on very low heat for 5 to 7 minutes, or until the onions are beginning to soften.
Add the fennel, oregano, and basil and cook for another minute.
Pour in the wine and bring to a boil.
Whirl the tomatoes in a blender until just pureed and add to the pan.
Cover the sauce and simmer gently for about 20 minutes, stirring occasionally.
Add salt and pepper to taste.
Enjoy!
Super Duper Easy Apple Cake
Category: desserts
By Cindy

This cake is so easy to make and delicious it is almost sinful. Tell them you made it homemade!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
2  Granny Smith apples - peeled, cored and finely diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare cake mix according to package directions for a 10-inch tube pan. Stir in the cinnamon and vanilla extract, then fold in the chopped apples. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 10-inch tube pan

Calories: 170.3
Fat: 4.3 g
Saturated fat: 0.6 g
Carbohydrates: 31.7 g
Sugars: 18.1 g
Dietary fiber: 1 g
Protein: 1.7 g
Cholesterol: 0.7 mg
Sodium: 242.9 mg