xiaoxl/recipe_data huggingface dataset:
Florentine Ranch Chicken Pizza Rolls #RSC


Ingredients:
parmesan cheese, parmesan cheese, mozzarella cheese, sun-dried tomato packed in oil, olive oil, butter

Directions:
Pre Heat Oven to 400 degrees.
Place baby spinach in glass bowl, cover with paper towel and microwave for 2-3 minutes until spinach is wilted.  Set aside to cool.
Line a 10 inch spring form pan (or similar sized pan] with parchment paper and lightly oil. Roll pizza dough out into a ¼ inch thick rectangle and cut into 20 equal squares.
In a food processor fitted with the chopping blade combine Greek yogurt and Hidden Valley Ranch seasoning mix packet, process until combined. Strain spinach and squeeze out excess water. Add the spinach, 1/3 cup of parmesan, Italian cheese blend, sundried tomatoes and chicken to food processor. Pulse several times (stopping to remove lid and scrape down sides as needed] until chicken mixture is coarsely chopped and the consistency of chicken salad.  *Do not over process.
Using a standard size cookie scoop, add a rounded spoonful of chicken mixture onto the center of each dough piece. Pull the dough around the filling, pinching to make sure each ball is sealed and place seam side down touching in pan. Cover pan and allow dough to rise for 30 minutes. (If using canned pizza dough no proofing is needed.]Brush dough with olive oil.  Bake for 20 minutes.
Combine 3 tablespoons  Parmesan and 1 teaspoons Hidden Valley Ranch seasoning mix.
Brush rolls with butter and sprinkle with parmesan ranch mixture bake 5 additional minutes or until rolls are lightly brown.
Serving Suggestion: Serve with Hidden Valley® Original Ranch Dressing and your favorite marinara for dipping.
Almond Croissants


Ingredients:
almond paste, confectioners' sugar, frozen puff pastry

Directions:
Preheat oven to 400 degrees. Line sheet pan with parchment paper.
Using a stand mixer with paddle or a hand held mixer, beak up almond paste thoroughly. Blend in 2 egg yolks, sugar and extract. Set aside.
Unroll puff pastry and cut each sheet into triangles. I buy the pre-rolled sheets to make life easier. I find it makes it more consistent. If you have to roll it out, it should be about a 12x16 inch rectangle.
Put a spoonful of filling along the wide end of the triangle and roll into croissant shape. Continue to shape rest of pastries. I wet my finger with water to secure the top of the triangle at the end of rolling.
Mix remaining egg yolk with 1 tbsp of water and lightly brush each pastry with the egg wash. Sprinkle on sliced almonds ensuring they stick. Bake 14-16 minutes until golden brown. WATCH CAREFULLY.
Remove from oven and place each pastry on a cooling rack. Sifts icing sugar on warm pastries and enjoy!
Coconut Pudding


Ingredients:
white sugar, all-purpose flour, salt, milk, eggs, butter, vanilla extract, flaked coconut

Directions:
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
Cook and stir over medium heat until the mixture is thick and bubbly.
Reduce heat to low and cook 2 minutes more.
Remove the pan from heat.
Separate the egg yolks from whites.
Beat the egg yolks slightly.
Gradually stir 1 cup of the hot mixture into yolks.
Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
Cook and stir 2 minutes before removing the pan from heat.
Stir butter, vanilla, and coconut into the hot mixture.
Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
Top with meringue and brown or just top with whipped cream.
Brownie Cheesecake Cupcakes
Category: desserts
By Kat

Kind of like cheesecake-swirled brownies but made in cupcake cups. Easy to make with package brownie mix. Also cheesecake mix doesn't contain eggs.

Ingredients:
1 (18.25 ounce) package brownie mix (such as Pillsbury®)
⅔ cup oil
2  eggs
¼ cup water
1 (8 ounce) package cream cheese, softened
½ cup white sugar
3 tablespoons butter, softened
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Mix brownie mix, oil, eggs, and water together in a bowl until well combined. Mix cream cheese, sugar, butter, flour, and vanilla extract together in a separate bowl. Fill each muffin cup 1/2-full with brownie mix; top with cream cheese mixture. Spoon brownie mix over cream cheese mixture layer. Bake in the preheated oven until a toothpick inserted in the center of the brownie part comes out clean, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 cupcakes

Calories: 434.7
Fat: 28.8 g
Saturated fat: 9.2 g
Carbohydrates: 43 g
Sugars: 8.5 g
Dietary fiber: 1.4 g
Protein: 4.3 g
Cholesterol: 59.2 mg
Sodium: 218.2 mg
Hot Cheesy Party Ring


Ingredients:
all-purpose flour, cheddar cheese, mozzarella cheese, bacon, whole green onions

Directions:
Preheat your oven to 375 degrees.
Spray a Bundt pan with cooking spray.
Sprinkle a clean surface with a tablespoon of flour.
Pop and unroll the package of Pillsbury French Loaf dough, and gently roll it into a ring shape.
Place the dough ring into the prepared Bundt pan and slide it into your preheated oven and bake for 18-20 minutes.
Remove and let cool for 5 minutes before using oven mitts and turning the Bundt pan over onto a cutting board.
Continue to let the bread ring cool until safe to handle.
Use a serrated knife to cut the bread into sections. Do not go all the way through the bread.
Stuff the bread sections with the grated cheese, crispy bacon and sliced green onions.
Reduce the oven temperature to 350 degrees and slide the stuffed ring onto a lined, rimmed baking sheet and place it back into the oven to continue to bake for and additional 10 minutes.
Serve with your favorite dip in the center.
Banana Pudding IV
Category: desserts
By Patty

A quick and easy banana pudding recipe - enjoy!

Ingredients:
1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1 (5 ounce) package instant vanilla pudding mix
3 cups cold skim milk
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed
4  bananas, sliced
½ (12 ounce) package vanilla wafers

Directions:
In a large bowl, beat cream cheese until fluffy.  Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.  Fold in 1/2 of the whipped topping. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 1 - 9x13 inch dish

Calories: 387.9
Fat: 15.4 g
Saturated fat: 9.8 g
Carbohydrates: 55.3 g
Sugars: 36.5 g
Dietary fiber: 1.3 g
Protein: 7.1 g
Cholesterol: 32.9 mg
Sodium: 333.8 mg
Tropical Chia Pudding


Ingredients:
rolled oats, milk, salt, vanilla extract, orange, fresh mango, unsweetened flaked coconut

Directions:
Combine chia, oats, milk, vanilla, salt in a container and leave to set overnight or for at least 20 min.
When ready to serve, toast coconut flakes in a dry pan on the stove over low heat for 3 minutes. Watch them closely!
Divide pudding into two containers. Top with orange, mango, pepitas, and coconut flakes before serving.
Sweet Roasted Carrots With Onions and Apples


Ingredients:
onion, red apples, apple cider vinegar, brown sugar, olive oil, sugar, water, lemon juice

Directions:
Marinate 1-1/2 lbs baby carrots in mixture of apple cider vinegar, brown sugar, olive oil, sugar, 1/4 cup water and pancake syrup for 1 hour.
45 minutes into marinating:.
Preheat oven to 350°F.
Slice onions and apples.
Sprinkle 1 tbsp lemon juice over onions and apples to keep apples from browning.
Cooking:.
Cook carrots in marinade in 8 x 10 pan for 40 minutes at 350°F.
Cook onions and apples together in 8 x 10 pan for 40 minutes at 350°F  Add 1/4 cup water.
Reduce oven heat to 200°F  Cook for 15 additional minutes.
Serve:.
Drain carrots.
Add onions and apples.
Serve.
Chill out Upside-down Banana Split


Ingredients:
banana, strawberries, crushed pineapple, maraschino cherries, vanilla ice cream, chocolate ice cream, strawberry ice cream, maraschino cherry

Directions:
Using a large, tall glass (at least 20 oz], layer from the bottom up as follows:
Half of the sliced banana.
Chocolate ice cream.
Hot fudge or chocolate syrup& crushed cherries.
Strawberry ice cream.
Strawberries& Pineapple.
Vanilla Ice Cream.
Wet walnuts& rest of bananas.
Whipped cream& cherry.
Serve with a LONG spoon (or two]!
Olive Garden Smoked Mozzarella Fonduta


Ingredients:
sour cream, thyme, crushed red pepper flakes, cayenne pepper, mozzarella cheese, smoked mozzarella cheese, provolone cheese, parmesan cheese, romano cheese, diced tomatoes, fresh parsley

Directions:
Preheat oven to 450 degrees F.
Arrange sliced Italian bread flat on a baking sheet and cover with foil. Set aside until ready to use.
Combine sour cream, thyme, red pepper, cayenne pepper and four cheeses in a large bowl and blend thoroughly.
IF SERVING FAMILY-STYLE:
Spray an 8x10-inch casserole dish with pan spray, then use a spatula to transfer the mixture.
FOR INDIVIDUAL SERVINGS:
Spray eight individual heat-resistant serving bowls, such as souffle cups, with pan spray and fill each with 1/2 cup of mixture. Place individual bowls on a baking sheet. Using a large spoon, spread cheese mixture to create an even surface.
TO BAKE:
Place casserole dish or baking sheet with individual bowls on center rack in oven.
After five minutes, place baking sheet with bread, still covered, on top rack in oven. Bake for an additional five minutes. Remove bread and fonduta from oven.
TO SERVE:
Garnish casserole dish with diced tomatoes and parsley in center of fonduta or divide evenly among smaller bowls. Arrange bread slices around bowl(s] and serve immediately.
*This recipe calls for one of these two cheeses to be smoked and one to be regular].
Layered Nacho Bake
Category: appetizers-and-snacks
By Holly J Chadwick

A crowd pleasing combo of hot dip with fresh chopped toppings. The hit of a party or just cut recipe down to suit your needs.

Ingredients:
1 pound ground beef
1  onion, chopped
1 (1.25 ounce) package taco seasoning mix
2 (16 ounce) cans refried beans
2 cups shredded Cheddar cheese
1 (15 ounce) jar salsa
1 (12 ounce) bag tortilla chips
¼ cup chopped iceberg lettuce
1  chopped green onions
1 tablespoon diced tomatoes
1 tablespoon shredded Cheddar cheese
¼ cup diced avocado
1 tablespoon sour cream
1 tablespoon taco sauce

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside. Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the  , and set aside. Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer. Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 20 servings

Calories: 234.3
Fat: 11.8 g
Saturated fat: 4.4 g
Carbohydrates: 21.7 g
Sugars: 1.6 g
Dietary fiber: 3.9 g
Protein: 11 g
Cholesterol: 30.4 mg
Sodium: 554.1 mg
Easy Vegan Applesauce Cake


Ingredients:
sugar, unsweetened applesauce, whole wheat flour, salt, baking soda, cinnamon

Directions:
Preheat oven to 350 degrees.
Mix oil and sugar; then add applesauce.
Combine dry ingredients and add to applesauce mixture; beat until smooth.
Pour into a greased and floured 8-inch square baking dish.
Bake for 40-45 minutes
Use icing if desired.
Pan-Fried Garlic Asparagus


Ingredients:
asparagus, olive oil, garlic, shallot, parmesan cheese, salt, black pepper

Directions:
Prepare asparagus spears.  First rinse thoroughly and cut off fibrous ends.  To do this, pull one spear out of the bunch.  Gently bend the spear until it snaps.  Then cut the remaining spears at the same length as the first.
Heat oil in a large skillet over medium heat.
Cook garlic and shallots for five minutes or until tender but not translucent.
Add asparagus and parmesan to skillet and toss in oil, garlic and shallots.  Salt and pepper to taste.
Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.
Easy Hungarian Soup


Ingredients:
onions, minced beef, mild paprika, caraway seeds, flour, diced tomatoes, red wine, tomatoes, sauerkraut

Directions:
In a large saucepan or stockpot, heat oil then cook onions over a medium heat until soft and transparent.
Add pepperoni and cook, stirring, for about 1 minute or until fragrant.
Add mince and cook, stirring, until the meat is just coloured.
Add paprika and caraway seeds and cook, stirring, for 1 minute.
Add flour, stir well and cook for 1 minute before removing saucepan from heat.
Slowly stir in beef stock, scraping up any bits from the base of the saucepan.
Add canned tomatoes (including their juice], red wine, and fresh, diced tomatoes.
Return saucepan to heat and bring the soup to a boil.
Reduce heat and add sauerkraut.
Simmer gently, stirring occasionally, for 20 minutes before serving.
May be served with a dollop of sour cream, if desired, but it's a pity to dilute the strong taste of this soup.
(This makes a fairly salty soup, so use reduced salt beef stock if this is an issue for you].
Onion and Pepper Confit


Ingredients:
olive oil, onions, red bell peppers, garlic cloves, fresh ground white pepper, kosher salt

Directions:
Warm the olive oil in a large sauté pan over high heat., Add the onions, bell peppers, and garlic., Sauté until they are soft and golden, about 10 minutes., Cover and reduce the heat to medium., Cook, stirring occasionally, until very soft, about 45 minutes., Drain and season with salt and pepper to taste.
Yellow Squash Saute


Ingredients:
bacon, onion, butter, salt, pepper, garlic powder

Directions:
Saute bacon and onion in butter until tender., Add squash and seasonings., Cover and simmer over low heat 30-40 minutes.
Johnny Jalapeno's Cheddar Cakes


Ingredients:
cornmeal, baking soda, salt, sugar, eggs, 2% low-fat milk, butter, cheddar cheese

Directions:
Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk.
Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan.
When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.
Fiesta Tater Tot® Casserole
Category: main-dish
By 2macs114

We invented this recipe one night after one of us wanted Tater Tot® casserole for supper, while the other wanted Mexican...It's SUPER easy and SUPER yummy! Baking the Tater Tots® before layering may be unnecessary but we wanted to make sure they had a chance to crisp up. The whole family LOVED this dish! Hope you do too!

Ingredients:
cooking spray
1 pound lean ground beef
½ cup chopped green onion
1 (1 ounce) package taco seasoning mix, divided
1 (10.75 ounce) can  tomato soup
1 (10.75 ounce) can  condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 (10.75 ounce) can  milk
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 ½ cups shredded Mexican cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Heat a large skillet over medium-high heat and stir in ground beef, green onion, and 1/2 package  . Cook and stir mixture until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Combine remaining taco seasoning mix with tomato soup, nacho cheese soup, and milk in a saucepan; heat soup mixture until just boiling. Layer potato nuggets in the prepared casserole dish. Bake in the preheated oven until potato nuggets begin to crisp, about 10 minutes. Spoon ground beef mixture over potato nuggets; pour in soup mixture. Bake until soup mixture is bubbling, 15 to 20 minutes. Sprinkle casserole with Mexican cheese blend; bake until cheese is melted, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 499.6
Fat: 29.9 g
Saturated fat: 12.5 g
Carbohydrates: 41.7 g
Sugars: 6.7 g
Dietary fiber: 3.9 g
Protein: 21.7 g
Cholesterol: 66 mg
Sodium: 1401.5 mg
Cherry Gin-Gria


Ingredients:
red wine, maraschino cherry, fresh raspberries, frozen raspberries

Directions:
"Fill a tall glass with ice cubes. Pour in the cherry syrup and the gin; stir to mix together. Lighten the drink with a generous splash of soda. Float a layer of red wine on top by pouring it over the back of a wide, flat spoon. (Don't worry if it doesn't float; it tastes great either way.] Drop a few maraschino cherries and raspberries into the glass. Drink."
Quiche -- Spinach Sausage


Ingredients:
bulk pork sausage, green onion, garlic, frozen chopped spinach, herb seasoned stuffing mix, monterey jack cheese, eggs, half-and-half, parmesan cheese, paprika

Directions:
Bake shell 400° for 7 minutes., Drop temperature to 375°., Cook sausage, onion and garlic until done., Drain., Stir in spinach and stuffing mix., Sprinkle first cheese and then sausage mix into pie crust., In bowl combine eggs and half& half., Pour over sausage mix., Bake 30 minutes., Sprinkle with parmesan and paprika., Bake 15 minutes longer.
Cherry Bread Pudding With Chavrie


Ingredients:
egg, sugar, half-and-half, milk, vanilla, dried tart cherry

Directions:
Heat oven to 325°F Butter 2 oven-proof dishes or ramekins, 8 to 10 oz. capacity each.
Whisk together the egg, sugar and Chavrie® in medium bowl.
Whisk in the half-and-half and vanilla.
Stir in the roll pieces and dried cherries until well coated.
Let stand 5 minutes.
Spoon evenly into dishes. Bake 25 to 28 minutes or until set and knife inserted near center comes out clean.
Cool 15 minutes. Serve topped with a small scoop of ice cream.
Spaghetti Della Carne Di Cervo(Aka Venison Spaghetti)


Ingredients:
onions, celery, garlic cloves, carrots, crushed tomatoes, white mushroom, diced tomatoes, tomato sauce, dried basil, oregano, salt, Worcestershire sauce, olive oil

Directions:
Sauté onions, celery and garlic in very large pot in 2 tablespoons olive oil until almost translucent.
Add meats, carrots and begin to cook until meat is done.
Add all remaining ingredients: canned tomatoes and sauce and mushrooms and spices, Worcestershire and wine.
Simmer for a few hours--the longer the better stirring occasionally.
Serve over favorite pasta with some garlic bread.
Belizean Bread Pudding
Category: desserts
By Monique Jeffery

Absolutely love this dish. Wonderful dish for a dinner party. Very rich and aromatic! Serve warm with vanilla ice cream!

Ingredients:
2  eggs
1 (12 fluid ounce) can evaporated milk
12 fluid ounces coconut milk
6 fluid ounces sweetened condensed milk
4 fluid ounces dark rum
½ cup white sugar
½ cup melted butter
¼ cup raisins
2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 loaf bread, torn in pieces

Directions:
Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish. Beat eggs in a large bowl until frothy. Add evaporated milk, coconut milk, sweetened condensed milk, rum, sugar, butter, raisins, vanilla extract, nutmeg, and cinnamon and mix well; fold in bread. Pour mixture into the prepared baking dish. Bake in the preheated oven until browned and edges are beginning to look dry, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 408.8
Fat: 20.1 g
Saturated fat: 13.4 g
Carbohydrates: 45 g
Sugars: 25.8 g
Dietary fiber: 1.5 g
Protein: 8.4 g
Cholesterol: 67 mg
Sodium: 385.8 mg
Spaghetti With Turkey Meatballs


Ingredients:
olive oil, garlic cloves, crushed tomatoes, dried oregano, dried thyme, coarse salt, fresh ground black pepper, egg, milk, asiago cheese, parmesan cheese, asiago cheese, parmesan cheese, fresh flat-leaf parsley, ground turkey, spaghetti

Directions:
Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
Add meatballs to skillet and spoon the sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook for about 12 minutes. Drain pasta and add tablespoon oil, stir.
Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.
Vegan Corn Chowder with a Kick
Category: uncategorized
By Geeksr

A delicious and creamy vegan corn chowder with a little kick, using only whole foods and no oils. I added turmeric to boost the health benefits, but that is optional.

Ingredients:
1 medium sweet onion, chopped
1 medium green bell pepper, chopped
1 medium jalapeno pepper, seeded and chopped
2 cups vegetable broth
3 medium Yukon Gold potatoes, cubed
2 teaspoons Dijon mustard
1 teaspoon dried basil
½ teaspoon hot smoked paprika
½ teaspoon crushed red pepper flakes
3 cups canned whole kernel corn, drained
4 medium green onions, chopped
1 ½ cups soy milk, divided
3 tablespoons blanched almond flour
1 teaspoon salt
1 teaspoon ground turmeric

Directions:
Cook onion, bell pepper, and jalapeno in 2 tablespoons vegetable broth in a large saucepan over medium heat until tender, 5 to 7 minutes. Add remaining broth and potatoes; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Add mustard, basil, paprika, and pepper flakes; mix well. Add corn, green onions, and all but 3 to 4 tablespoons soy milk; bring to a boil. Mix remaining soy milk with almond flour in a small bowl until smooth. Stir into the chowder with salt and turmeric; return to a boil. Cook and stir until soup is thickened and bubbly, about 2 more minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 200.2
Fat: 4.2 g
Saturated fat: 0.5 g
Carbohydrates: 37.2 g
Sugars: 7.7 g
Dietary fiber: 4.9 g
Protein: 7.3 g
Sodium: 864.9 mg