xiaoxl/recipe_data huggingface dataset:
Dulce De Leche Blondies


Ingredients:
all-purpose flour, baking soda, salt, butter, brown sugar, eggs, vanilla, evaporated milk

Directions:
Preheat oven to 350 degrees F. Foil AND grease (or use non-stick foil] a 13x9 baking pan. Sift flour, baking soda and salt into medium bowl.
Beat butter and brown sugar in large bowl until creamy. Add eggs and vanilla; beat until smooth. Gradually stir in flour mixture Spread half of batter in prepared pan. Bake 8 minues; cool 5 minutes on wire rack.
Meanwhile, melt caramels and evaporated milk in nonstick saucepan over very low heat. Reserving 2 tablespoonfuls for drizzle, GENTLY SPOON remaining caramel mixture over baked layer in pan. Drop tablespoonfuls of remaining batter over caramel layer, swirl slightly with knife.
Bake 25 minutes or until golden brown. Cool completely in pan on wire rack. Cut into squares. Reheat reserved caramel, if necessary; drizzle over bars.
Pan Roasted Baby Artichokes


Ingredients:
fresh lemon juice, olive oil, red pepper flakes, garlic cloves, fresh parsley, coarse sea salt, lemon wedges, red wine vinegar

Directions:
Peel off and discard the tough outer petals of the artichokes; trim top and stem end and quarter (there should be no choke in the center, if there is remove it].
Place artichokes in a bowl, drizzle with lemon juice, and cover with water.
Use a wide, heavy, non-aluminum skillet, and heat 1/2 inch of olive oil over medium heat.
Drain and blot the artichokes and add to skillet when oil is nearly smoking; season with salt and pepper, stirring to coat with oil.
Cook, stirring occasionally, until they just start to brown a little and are fork tender, about 5 to 7 minutes; stir in red pepper, garlic, and parsley and let cook a minute or two.
Transfer to a platter, season with coarse salt and serve with lemon wedges, or drizzle with a tiny amount of red wine vinegar.
Eat hot or room temperature.
Louisiana Killer Shrimp


Ingredients:
rosemary, dried thyme, black pepper, garlic cloves, celery seed, crushed red pepper flakes, chicken broth, tomato paste, butter, shrimp

Directions:
Crunch up the rosemary and thyme using fingers.
Place all ingredients, except shrimp and french bread, in a large pot.
Simmer this mixture for 2 1/2 hours.
Five minutes before serving add shrimp and cook about 3-4 minutes or until shrimp is done.
Serve shrimp with broth and toasted French bread for sopping the broth.
Easy Fried Rice for Two


Ingredients:
onion, egg, soy sauce, cooked rice, light soy sauce

Directions:
1 tbsp oil in a skillet and stir fry onion until it is golden but not burnt. Put onions to the side of the skillet.
Add eggs to skillet and fry until fluffy, remove eggs from skillet.
Add the extra oil to skillet then add veggies and rice, tossing to get everything mixed.
Add egg back to skillet then sprinkle the rice with soy sauce and enjoy.
Note you may use less oil, my family loves the taste of it so I use more than most.
Stoved Chicken (Chicken Casserole With Potatoes, Bacon and Onion


Ingredients:
butter, bacon, potatoes, onions, fresh thyme, fresh chives

Directions:
Heat half of the butter and the oil in a large frying pan and fry the chicken and bacon for 5 minutes, until lightly browned.
Place a thick layer of potato slices, then onion slices, in the base of a large ovenproof casserole. Season well, add the thyme and dot with half the remaining butter.
Add the chicken and bacon, season to taste and dot with the remaining butter. Cover with the remaining onions and finally a layer of potatoes. Season and dot with butter. Pour over the stock.
Cover and bake at 150°C (300°F] mark 2 for about 2 hours, until the chicken is tender and the potatoes are cooked, adding a little more hot stock if necessary.
Just before serving sprinkle with snipped chives.
Easy Nutella Chocolate Mousse - Gluten Free


Ingredients:
warm water, dark chocolate, heavy whipping cream

Directions:
In a small bowl, whisk the cocoa powder into the warm water until it dissolves completely. Set it aside. In a small, heat-safe bowl, place the chopped chocolate, and place the bowl over a small saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate over the simmering water, stirring occasionally, until smooth.  (Or, you can melt the chocolate in the microwave in short, 30-second bursts, stirring well in between.] Remove the melted chocolate from the heat and add the Nutella and the cocoa powder dissolved in water into it, whisking until smooth. The mixture should be relatively thick but smooth and shiny. Set the bowl aside.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, whip the heavy whipping cream on medium-high speed until stiff, but not dry, peaks form. Pour the chocolate mixture into the bowl of whipped cream slowly, carefully folding the ingredients together and taking care not to deflate the whipped cream more than necessary. Fold until no white streaks remain.
Transfer the mousse to a large pastry bag fitted with a large, plain, open piping tip. Pipe the mousse into small ramekins, jars or a well-greased miniature cheesecake pan. Or just spoon it in - maybe not as pretty but it does the job. Place in the refrigerator to chill until firm (about 2 hours]. Serve chilled, with the (optional] whipped cream and chocolate shavings.
Raspberry Scottish Shortbread ( Vegan!)


Ingredients:
whole wheat pastry flour, salt, quick-cooking oatmeal, maple syrup, vanilla

Directions:
Preheat the oven to 350.
Sift the flour and salt(I just put them in a bowl and mix I'm not a sifter].
Add the oil to the dry ingredients and mix well.
Add the maple syrup and vanilla and mix thoroughly.
Lightly oil a 9x9 pan. Cover bottom with half the batter, pressing it firmly into place with fingers.
Spread the jam evenly over the batter to cover(I find it helps to mix jam first] Loosely cover with remaining batterPress gently and bake for 35 minutes. Let cool 15 minutes(If you can wait].
Steamed Carrot Cake


Ingredients:
carrots, brown sugar, eggs, butter, vanilla, bread flour, cinnamon, ground nutmeg, baking soda, baking powder

Directions:
Add the flour, baking soda, baking powder, cinnamon and nutmeg to a large bowl and combine.
In another bowl, add eggs, Greek yogurt, brown sugar, butter, oil, vanilla and carrots. Mix until combine.
Fold both mixture into batter, do not whisk.
Add the batter to a greased 8 inch spring non-stick pan. Spread evenly with spatula.
Place the pan upon the rack of a steamer when water boil.
Place the lid on and steam for 55 minutes.
Allow it to cool down for 15 minutes after done.
Remove the spring pan. Cut into 8 pieces and serve.
Fruitcake


Ingredients:
butter, sugar, eggs, cream of tartar, milk, vanilla, flour, salt, golden raisins, walnuts

Directions:
Beat butter until light and creamy., Gradually add sugar, beating until smooth., Beat egg yolks together, lightly then add to mixture., Combine milk, brandy and vanilla., Mix flour and salt together., Alternately add milk mixture and flour mixture to butter mix., Fold in fruits and nuts., Beat egg whites with cream of tartar until stiff but not dry., Fold whites into batter gently but thoroughly., Pour mixture into two buttered and floured bread molds., Bake at 275 degrees for 2 1/2 hours or until they test done with toothpick., Cool then remove from loaf pans.
Ginger-Pear Crisp


Ingredients:
pears, dried cranberries, water, crystallized ginger, cinnamon, vanilla, rolled oats, brown sugar, all-purpose flour, butter, low-fat vanilla yogurt, crystallized ginger

Directions:
Preheat oven to 375°F.
In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8- to 10-ounce individual baking dishes.
In another small bowl, stir together oats, brown sugar, and flour. Stir in melted butter. Sprinkle oat mixture and almonds over pear mixture in baking dishes.
Bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. Serve warm. If desired, top with yogurt and additional crystallized ginger.
Crock Pot Chicken Curry


Ingredients:
boneless skinless chicken breasts, onions, garlic cloves, butter, tomatoes with juice, cinnamon, curry powder, raisins

Directions:
Brown chicken in butter; add garlic and onions and saute about 2 minutes.
Transfer to slow cooker.
Combine remaining ingredients and add to cooker.
Cook low for 6-8 hours.
Serve over rice.
Deer Chop Hurry
Category: meat-and-poultry
By Jorin

I personally am not a big fan on wild meat BUT my husband is!  With this recipe it doesn't taste 'gamey' at all. It's very tender as well.  I even go back for seconds!

Ingredients:
2 pounds deer chops (venison)
1 cup ketchup
½ cup water
1  medium onion, chopped
½ cup packed brown sugar
1 (1 ounce) envelope dry onion soup mix

Directions:
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 4 servings

Calories: 435.4
Fat: 5.3 g
Saturated fat: 2 g
Carbohydrates: 49.2 g
Sugars: 42 g
Dietary fiber: 1 g
Protein: 48.2 g
Cholesterol: 171.4 mg
Sodium: 1352.9 mg
Rich Chocolate Truffle Pie
Category: desserts
By MARBALET

The best of 3 worlds.  Rich, good and quick!  This pie can be made in either an 8 or 9 inch pie pan.

Ingredients:
12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream
¼ cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust

Directions:
In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.  Cool to room temperature. Stir in sugar & vanilla. Set aside. In small bowl, beat the rest of the cream until soft peaks form.  Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust. Refrigerate at least 8 hours before serving.

Yields: 1 pie

Calories: 518.6
Fat: 37.9 g
Saturated fat: 19.7 g
Carbohydrates: 47.4 g
Sugars: 33.4 g
Dietary fiber: 2.9 g
Protein: 4.1 g
Cholesterol: 61.4 mg
Sodium: 209.1 mg
Corn Casserole


Ingredients:
whole kernel corn, sharp cheddar cheese, diced pimentos, egg, evaporated milk, butter, margarine, salt, pepper, sugar, cayenne pepper, bell pepper, paprika

Directions:
Mix all ingredients together, except paprika, in order given, stirring well.
Pour into slightly greased casserole, sprinkle with paprika and bake at 400°F approximately 1 hour.
Honey Lime Mesquite Chicken


Ingredients:
lime, honey, chicken parts, boneless chicken breasts

Directions:
Mix Marinade Mix, lime juice, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally. Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through.
Chicken Yakitori Skewers


Ingredients:
chicken fillets, sake, soy sauce, mirin, sugar, green onions

Directions:
Cut chicken fillets into bite-size cubes.
Combine the sake, soy sauce, mirin& sugar in a saucepan.
Bring to the boil& set aside.
Thread the chicken pieces onto 25 skewers- alternating with green onion.
Place the skewers onto a BBQ hotplate or on a tray if cooking under a griller.
Brush the chicken with the sauce frequently& cook for 7- 8 minutes or until the chicken is cooked.
Serve immediately.
*NOTE:If using wooden skewers, soak them in water for 20 minutes before using as this prevents them from burning during cooking.
Chocolate Chip Banana Muffins
Category: bread
By Noni

Chocolate and bananas, two great tastes that go together!

Ingredients:
1 ½ cups mashed bananas
⅔ cup sunflower seed oil
1  egg, beaten
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
½ cup white sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
½ teaspoon salt
1 cup semisweet chocolate chips

Directions:
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12-cup muffin tin. In a medium bowl blend the banana, oil, egg and vanilla together. In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in the banana mixture until just blended. Fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling 3/4 full. Bake in the preheated oven for 15 to 20 minutes. Remove muffins to a wire rack to cool completely.

Yields: 12 muffins

Calories: 317.3
Fat: 17.1 g
Saturated fat: 3.9 g
Carbohydrates: 40.4 g
Sugars: 19.6 g
Dietary fiber: 2.4 g
Protein: 3.7 g
Cholesterol: 15.5 mg
Sodium: 227.1 mg
Lunch Quiche


Ingredients:
eggs, skim milk, whole wheat flour, swiss cheese, dried dill weed, mushrooms

Directions:
Beat the eggs and milk together. Set aside.
Add the dill, salt and pepper and flour to the cheese and mix completely.
Saute the mushrooms until the give up all their liquid.
Spray the sides and bottom of an 8" square casserole or cake pan with vegetable spray.
Add the mushrooms and Krab to the bottom of the  pan, distributing evenly.
Add the cheese mixture.
Carefully pour the milk and eggs into the dish.
Bake at 375F for 50 - 60 minutes. Use an instant read thermometer and remove from oven when dish reaches 170F degrees.
Potato Cheddar Soup With Broccoli and Cauliflower


Ingredients:
onions, olive oil, butter, garlic, potatoes, carrots, chicken broth, broccoli, cauliflower, milk, cheddar cheese, kosher salt, ground black pepper

Directions:
In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
Add garlic and continue cooking.
Add potatoes, carrots, and chicken stock.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Meanwhile, separate broccoli into small flowerets (reserve] and tender stems, discarding tough stems.
Coarsely chop tender stems.
Core and separate cauliflower into small flowerets.
Add broccoli stems and cauliflower to potato mixture.
Cover; simmer 45 minutes.
Add broccoli flowerets and cook, covered, for 15 minutes more.
Add milk, cream, cheese, salt, and pepper to vegetable mixture.
Lightly puree with a potato masher until coarsely blended to desired texture.
Add water, if needed, to desired consistency.
Note: I use an immersible blender.
Steam-Sautéed Vegetables


Ingredients:
low sodium chicken broth, garlic clove, fresh ginger

Directions:
Combine all ingredients in a large skillet.  Bring broth to a boil over high heat.
Cover and reduce heat to low; simmer 4 to 5 minutes or until vegetables are tender-crisp.
Remove vegetables to a serving bowl with a slotted spoon.
Cook broth over high heat about 2 minutes or until liquid has reduced in volume by half.
Pour broth over vegetables before serving.
VARIATION: To make Steam Glazed Vegetables, prepare recipe as directed, except add 1 tablespoons honey in Step 1.
Cranberry Double-Chip Cookies


Ingredients:
unsalted butter, light-brown sugar, sugar, vanilla, eggs, baking soda, salt, flour, bittersweet chocolate chips, white chocolate chips, dried sweetened cranberries

Directions:
Heat oven to 375°F Have ungreased baking sheets ready.
Beat butter, sugars and vanilla in a large bowl with mixer on medium speed until fluffy. Beat in eggs, baking soda and salt until blended (mixture will look curdled]. On low speed, beat in flour just until blended. Stir in all the chocolate and cranberries. Drop heaping tablespoons 2 inches apart on baking sheets.
Bake 8-10 minutes until edges are golden brown. Cool on sheet on a wire rack about 2 minutes before removing to rack to cool completely.
Slow Cooker Chicken Tinga
Category: soups-stews-and-chili
By angelosmommy

A spicy chicken and chile dish. A good friend of mine from Guadalajara who works hard to make this on the stove inspired me to make my own version in the slow cooker. Serve on tostada shells and garnish with chopped cilantro and onions.

Ingredients:
4  skinless, boneless chicken breast halves
1  onion, chopped
1 (15 ounce) can tomato sauce
1 (7 ounce) can chipotle chile peppers in adobo sauce, chopped and seeded
2  fresh jalapeno peppers, seeded and chopped
2 cloves garlic, minced
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon red pepper flakes
¾ (1 pound) chorizo sausage

Directions:
Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker. Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker. Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture. Cook on Low for 45 minutes to 1 hour.

Prep time: 15 mins
Cook time: 2 hrs 45 mins
Total time: 3 hrs
Yields: 18 servings

Calories: 130.7
Fat: 8.1 g
Saturated fat: 2.9 g
Carbohydrates: 3.9 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 10.2 g
Cholesterol: 30.2 mg
Sodium: 418.4 mg
Creamy Vegan Roasted Sweet Potato Soup


Ingredients:
extra virgin olive oil, red onions, sweet potatoes, vegetable broth, cilantro

Directions:
Peel the sweet potato and cut into rustic chunks with the red onions.
Toss the vegetables in olive oil and Celtic sea salt.
Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
Allow to cool slightly, and then place in batches with the raw macadamias.
Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
Garnish with some chopped coriander and some raw macadamias and devour!
Orange Tofu Toast


Ingredients:
cinnamon, brown sugar, tofu

Directions:
Heat orange juice, cinnamon, and sugar until bubbly., Add tofu and cook 3 minutes., While tofu cooking toast bread., Lay stripes of tofu on toast and drizzle with the juice.
Sunday Supper Waffles


Ingredients:
flour, baking powder, salt, milk, eggs, vanilla, butter

Directions:
Sift flour, baking powder and salt in large bowl.
Combine and mix milk, egg yolks and vanilla in a medium bowl.
Beat egg whites until stiff in a large bowl.
Add milk and egg yolk mixture to dry ingredients. Beat with electric mixer at high speed just enough to moisten dry ingredients.
Stir in slightly cooled butter. Fold in egg whites, leaving little fluffs of them showing in batter.
Pour batter onto center of heated waffle iron. Pour in center of griddle until it spreads to about 1" from edges and cook until browned and done. My iron takes about 6 minutes but I know they will vary.
Makes 8 waffles.
Tzatziki (Greek Cucumber-Yogurt Sauce)


Ingredients:
plain yogurt, salt, garlic, cucumber, fresh dill, dried dill, fresh ground pepper, red wine vinegar

Directions:
In an airtight container (that can hold 2 cups], combine the yogurt, salt, and the garlic.
Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
Stir in the dill, pepper, and the vinegar. Mix thoroughly.
Cover and refrigerate for up to two days.
Chicken Rollatini With Spinach & Sun Dried Tomatoes


Ingredients:
boneless chicken breasts, garlic cloves, olive oil, parmesan cheese, pecorino romano cheese, sun-dried tomato packed in oil

Directions:
Preheat oven to 350.
Cook spinach on stove top with olive oil and minced garlic.
Add sun dried to spinach and saute together about 2 minutes.
Add mushrooms and bacon to sun dried tomatoes and spinach mixture and mix together.
Roll out chicken cutlets and spread mixture on and roll up and put toothpick in to hold together.
Mix breadcrumbs with grated cheese and roll chicken in breadcrumb mixture.
Line baking sheet with chicken, spray with olive oil cooking spray and cook for about 10-15 minutes then flip over for another 10-15 minutes.
Blueberry Lemon Mousse Tart


Ingredients:
graham cracker crumbs, brown sugar, butter, heavy cream, sugar, cream cheese, boiling water, unflavored gelatin, fresh blueberries

Directions:
COMBINE cracker crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and lemon extract. Place cream cheese on microwave-safe plate. Mircowave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh blueberries in small bowl. Spoon evenly in center of cheesecake.
Hamburger Soup Aka Hangover Soup


Ingredients:
lean ground beef, onion, instant minced garlic, carrots, cabbage leaves, diced tomatoes, tomato sauce, parsley, beef bouillon powder, elbow macaroni, frozen corn, water

Directions:
In a frying pan cook ground beef, onions and garlic together.
Then thinly slice carrots and cabbage and add to cooked beef mixture fry for an additional 5 minutes over medium heat.
Transfer ingredients to a large pot with lid, then add all additional ingredients cover, bring ingredients to a boil over medium heat then reduce to low heat and cook for an additional 2 hours or until all vegetables are fully cooked.
Hot Crab Bites


Ingredients:
cheddar cheese, cottage cheese, mayonnaise, green onion, horseradish

Directions:
Mix all ingredients., Spread each cracker with 2 tsp cheese mixture., Place on cookie sheet covered with aluminum foil., Broil 4 inches from heat source for 1-2 minutes or until lightly browned., Serve immediately.
Kelly's Calico Apple Bars


Ingredients:
light brown sugar, eggs, flour, cinnamon, baking soda, salt, nutmeg, chunky applesauce, chocolate chips, raisins, pecans

Directions:
Note: I have tried both the 6 oz and the 12 oz size bags before--Both work; The 6 oz works perfectly, but when I am BINGING for chocolate I have used the 12 oz size bag instead; (hehe] The 12 oz size makes them VERY chocolately, though, and are just a bit harder to cut due to all that ooey, gooey chocolate!
Either way, you can't go wrong!
Cream shortening and sugar, add eggs, beat.
Add dry ingredients alternately with applesauce.
(I add half of the flour with the rest of the dry ingredients, then half of the applesauce, then the rest of the flour, then the rest of the applesauce].
Fold in chips, raisins and pecans.
Bake in greased 13x9 baking pan or glass dish for 40 minutes at 350°, cool completely, sift powdered sugar over top, cut into bars.
HEAVEN!