xiaoxl/recipe_data huggingface dataset:
HEARTY VEGETABLE AND POTATO CHOWDER RECIPE


Ingredients:
vegetable broth, russet potatoes, onion, garlic cloves, dried thyme, salt

Directions:
Prep and clean the potatoes. Pull out the frozen mixed vegetables. Open can of creamy mushroom soup. Chop up the onion. Mince the garlic cloves. And measure out the dried thyme and salt.
Coat the inside of the slow cooker with the nonstick spray. This will help the soup to not stick to the slow cooker.
Add broth cream of mushroom soup, mixed veggies, chopped up potatoes, garlic, and thyme to the slow cooker. Stir well.
Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours. Check every so often to make sure it is not burning at the bottom of the pan.
Let it sit for 15 minutes. Serve in a bowl and add Cheddar cheese shredded and ½ teaspoon of Pepper as desired.
Spicy Moroccan Carrot Soup


Ingredients:
olive oil, onion, garlic cloves, carrot, ground cinnamon, ground ginger, ground turmeric, ground paprika, carrot juice, tomato paste, rice, salt, fresh ground black pepper, fresh cilantro

Directions:
In a saucepan, heat the oil over medium heat, add the onions and garlic, cook stirring frequently for 5 minutes, until onions are golden in color.
Stir in the carrots, cinnamon, ginger, turmeric and paprika, cook for 1 minute.  Add in the corrot juice, tomato paste, rice, salt, pepper and 2 cups of water, bring to a boil.
Reduce to simmer, cover and cook for 20 -  30 minutes.
Transfer to a food processor and puree until smooth.
Garnish with cilantro and serve.
Vegan Lemon Asparagus Soup


Ingredients:
extra virgin olive oil, leeks, potatoes, asparagus, vegetable broth, sea salt, nutmeg

Directions:
Sautee the leeks in oil until soft and translucent.
Add the potatoes and the stock, and simmer until the potato is tender, and cooked through.
Add in the asparagus, and just blanch for only a couple of minutes until just tender. Be careful not to over cook them.
We want to preserve the vibrant green colour, and nutritional value. Allow the soup to cool slightly.
Then blend thoroughly, until smooth and creamy, Return to the stove, and reheat.
Season with Celtic sea salt, and then pour in the fresh lemon juice gradually – tasting periodically until you achieve your perfect blend.
The soup is best if it is really lemony. It has a tangy zing and tastes alive and really heightens the natural flavour of the asparagus.
Season with nutmeg and serve with an extra lemon wedge. YUM!
Hawaiian Cookie Tarts


Ingredients:
all-purpose flour, powdered sugar, cornstarch, margarine, butter, vanilla, sugar, egg, coconut, powdered sugar

Directions:
Heat oven to 350°F  In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well.  Add margarine and vanilla.  By hand, blend until a soft dough forms.  Shape dough into 1-inch balls.  Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
Spoon 1 teaspoon pineapple preserves into each dough lined cup.  In small bowl, combine sugar and egg.  Using fork, beat until well blended.  Stir in coconut until well coated with egg mixture.  Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown.  Cool 20 minutes.  To release cookies from cups, hold muffin pan upside down at an angle over wire rack.  Using handle of table knife, firmly tap bottom of each cup until cookie releases.  Cool completely.  Just before serving, sprinkle with powdered sugar.  Yield: 3 dozen cookies.
TIP*  If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
Pillsbury The Complete Book of Baking.
Dilly Potato Salad


Ingredients:
new potatoes, mayonnaise, sour cream, cream cheese, lemon juice, salt, black pepper, Tabasco sauce, dried dill, green onion

Directions:
1. Clean, cut up, and boil potatoes in salted water to cover until tender but not falling apart.
2. Drain and set aside to cool slightly but don't chill.
3. Blend next 7 ingredients in food processor then stir in dillweed. Taste the dressing for seasoning and adjust to your taste. Remember seasonings, especially salt, tend to lose some of their flavor when chilled.
4. Stir in green onions.
5. While potatoes are warm, stir in half the dressing. Chill both salad and dressing until serving time. Just before serving time stir in enough of the remaining dressing to make the salad as creamy as you like it.
6. This salad is best made several hours before serving.
Spiced Chocolate Chip Scones


Ingredients:
sugar, light brown sugar, all-purpose flour, salt, ground cloves, ground nutmeg, baking soda, baking powder, vegetable shortening, vegetable shortening, soymilk, soymilk

Directions:
Preheat your oven to 350 degrees. If preferred, use a baking stone instead of a cookie sheet. Preheat your stone while making your dough. When time to roll out the dough, do so on parchment paper and place in oven on the preheated pizza stone.
Combine dry ingredients (except chocolate chips] in a wide-mouthed, large bowl. Mix well with a wooden spoon.
Add the 1/3 cup soymilk and all of the shortening. Using the wooden spoon, mix well until crumbly, add the chocolate chips and knead the mixture with your hands until the dough is combined well and retains the oats, flour, and chips.
Roll out onto a lightly greased cookie sheet or parchment paper. Pat into an approximately 9 inch round using your hands.
Brush with the remaining teaspoon of soymilk or milk. If desired, sprinkle with cinnamon sugar.
Bake for approximately 20-25 minutes or until golden brown. Let cool and slice into 8 pieces!
Basic Sugar Cookies - Tried and True Since 1960
Category: desserts
By crimsontide

This is my backwoods Mississippi grandmother's own customized sugar cookie dough recipe. Royal icing is recommended, but these are also wonderful without icing. Very light and buttery. My mom stuck with it, and we grew up eating the raw cookie dough before snacking on the cookies at holidays. This will always be my basic cookie dough recipe. It's very quick and easy to make a batch of this dough and to customize. These are common ingredients easily found in most sparsely-stocked kitchens. You don't have to be a master chef to get a batch of these cookies to turn out well.

Ingredients:
3 cups self-rising flour
1 cup butter at room temperature
1 cup white sugar, or more to taste
2  eggs at room temperature
1 ½ teaspoons vanilla extract
¼ teaspoon salt

Directions:
Mix self-rising flour, butter, sugar, eggs, vanilla extract, and salt thoroughly in a bowl; beat at least 5 minutes. Refrigerate dough at least 2 hours to overnight. Preheat oven to 275 degrees F (135 degrees C). Roll dough out on a floured work surface using a lightly floured rolling pin; cut cookies out with cutters. Place cookies onto baking sheets. Bake in the preheated oven until cookie bottoms are lightly golden brown, about 15 minutes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 4 dozen cookies

Calories: 81.1
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 10 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 1.1 g
Cholesterol: 17.9 mg
Sodium: 141.5 mg
Easy Bean Soup


Ingredients:
great northern beans, carrot, celery, onion, water, ham, black pepper, chicken bouillon cube, garlic powder

Directions:
Combine all ingredients into a large pot and cook on medium heat for 2 hours.
Turn heat to low and cook for an additional hour or until carrots and celery are soft.
It can be kept on very low eat until ready to eat.
Lemon Refrigerator Cookies


Ingredients:
butter, sugar, egg, fresh lemon juice, lemons, all-purpose flour, baking powder, salt, ground nutmeg

Directions:
Whip butter in large bowl until smooth.
Add sugar and mix well.
Add egg, lemon juice and zest; beat well.
Combine and sift dry ingredients and gradually add into butter mixture.
Mix well after each addition.
Shape dough into 2 logs, (1 and 1/2" x 6"].
Wrap each in plastic wrap.
Chill for 2-3 hours (or up to a week.] Preheat oven to 350°F.
Cut logs into 1/4-inch-thick slices.
Place on greased cookie sheets.
Bake about 15 minutes or until edges are light brown.
Transfer to wire rack to cool.
Perfect Potato Soup
Category: soups-stews-and-chili
By Marilee Wilson Mack

Say goodbye to ho-hum potato soup! Easy to prepare with ingredients you probably have on hand. Garnish with a pat of butter if desired. Best served with warm, crisp bread.

Ingredients:
6  russet potatoes, peeled and cut into 1/2-inch cubes
5 slices bacon, cut into 1/2-inch pieces
3 tablespoons butter
2 stalks celery, cut into 1/4-inch slices
½ large onion, diced small
20  baby carrots, cut into 1/4-inch pieces
2 teaspoons kosher salt, divided
1 ½ teaspoons freshly ground black pepper, divided
3 tablespoons all-purpose flour
2 cups half-and-half
1 ½ cups chicken broth
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
1 dash ground nutmeg
4  green onions, finely sliced
1 dash paprika, or to taste

Directions:
Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain. Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease. Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and 1/2 teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in flour; cook and stir for 2 minutes. Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes. Ladle into serving bowls. Garnish with 1/2 teaspoon pepper, green onions, and paprika.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 6 servings

Calories: 392.1
Fat: 18.7 g
Saturated fat: 10.6 g
Carbohydrates: 46.8 g
Sugars: 3.1 g
Dietary fiber: 5.7 g
Protein: 10.7 g
Cholesterol: 54.8 mg
Sodium: 1157 mg
Edamame Salad
Category: salad
By Sonya

A friend passed this 'jewel' of a recipe on to me. My girls ask for it in their lunchboxes!

Ingredients:
4 cups shelled edamame (green soybeans)
1 cup chopped napa cabbage
½ cup chopped bok choy
½ cup rice wine vinegar
¼ cup sesame oil
1 teaspoon coarse salt
½ cup shredded carrots
1 tablespoon black sesame seeds
¼ cup shredded white daikon radish

Directions:
Bring a large pot of lightly salted water to a boil. Cook edamame in the boiling water until tender, about 3 minutes. Drain and chill in the refrigerator. Combine napa cabbage, bok choy, vinegar, sesame oil, and salt in a small bowl. Let sit in at room temperature until cabbage is slightly wilted, about 20 minutes. Stir edamame and carrots into cabbage mixture. Refrigerate until fully chilled, 1 hour. Top edamame salad with sesame seeds and daikon radish before serving.

Prep time: 20 mins
Cook time: 5 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 97
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 2.1 g
Sugars: 0.9 g
Dietary fiber: 0.8 g
Protein: 0.6 g
Sodium: 334.7 mg
Texas One Eye Jack's Pinto Beans


Ingredients:
pinto beans, onion, garlic cloves, bacon, smoked ham, cooked rice, corn tortillas

Directions:
Use a 5 quart pot. Clean the pinto beans, add to pot and cover with water (2 inches].
Add onions, garlic, bacon (whole], ham (quartered or chunks] and Williams spice. Bring to rolling boil, cover and simmer for one hour.
Remove ham, bacon, and garlic, Skim off the fat, I use a square ladle, excellent for this  (google square ladle].
In a food processor chop the ham, bacon and garlic fine returning it to the bean pot after it's chopped. Cook uncovered until you get the bean texture you like, stirring from time to time.
You can serve the beans by itself, or  put a little rice in the bottom of the bowl. ( I don't go for the rice, but my wife does]. Serve with warm buttered corn tortillas.
Maple Frosting


Ingredients:
butter, margarine, powdered sugar, milk

Directions:
Beat butter in a small mixing bowl for 30 seconds.
Gradually add 1 1/2 cups sifted powdered sugar, beating well.
Beat in milk and maple flavoring.
Gradually beat in an additional 1 1/2 to 1 3/4 cups sifted powdered sugar to make a spreadable frosting.
Baked Macaroni and Cheese


Ingredients:
macaroni, colby cheese, milk, eggs, salt, fresh ground black pepper

Directions:
Cook macaroni according to package directions but stop a minute or two short of fully cooked. Drain and rinse.
Grease or butter an 8x12 or 13x9 baking pan. (A half batch can be made in a 9 inch square pan].
Spread 1/3 of the macaroni in the pan. Top with 1/3 of the cheese slices. Salt and pepper to taste.
Repeat twice, alternating the directions the slices run so as to fill all the gaps.
Beat eggs into the milk.
Pour into the casserole dish. You want this custard to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 2 eggs per cup of milk.
Bake at 350°F for 60-90 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy].
Tip -- this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
Variations -- Add things like leftover cooked chicken or turkey, leftover ham, cooked broccoli, VERY well-drained frozen spinach, peas, ?.
You can also vary the cheese used. I've had it with cheddar, American, Swiss (extra good with ham and broccoli], and mozzarella.
You can also try adding different herbs. IMO, nothing wakes up bland food like a dash of sherry or a pinch of celery seed. A bit of garlic, thyme, or Italian seasoning can be good depending on the cheese used.
Ginger Soy Sauce


Ingredients:
soy sauce, water, sugar, fresh ginger, green onions, garlic

Directions:
Whisk soy sauce, water, sugar, ginger, garlic  and oil together in a small bowl.  Let stand 10 to 15 minutes for the flavors to mix.  Then wisk again.
Sprinkle with thinly sliced green onion.  Use as a dipping suace for Ginger Chicken or any Asian dish.
Easy Layered Taco Pie


Ingredients:
ground beef, water, flour tortillas, salsa, monterey jack and cheddar cheese blend, lettuce, green onion, sour cream

Directions:
Preheat oven to 375 degrees.
Brown ground beef and drain.
Stir seasoning mix and water into the ground beef.
Remove half of the meat mixture; set aside.  In a small baking dish place the other half of the meat mixture on bottom then place eight tortilla quarters on top of meat mixture. Top with reserved meat mixture and remaining eight tortilla quarters.  Top with salsa and cheese.
Place in oven for 15 minutes.  Top with lettuce, green onions and sour cream just before serving.
Apple and Cranberry Galette


Ingredients:
all-purpose flour, white cornmeal, sugar, salt, unsalted butter, sour cream, granny smith apples, sugar, water, honey, fresh lemon juice, ground cinnamon, fresh cranberries, unsalted butter, sugar

Directions:
To make the pastry, in a food processor, combine the flour, cornmeal, sugar and salt. Scatter the chunks of butter over the top and pulse for a few seconds until the butter pieces are the size of small peas. In a small bowl, whisk together the sour cream and ice water. Drizzle the mixture over the dough and pulse for a few seconds until the dough is smooth and clings together. Pat the dough into a ball, wrap in plastic wrap and refrigerate for 20 minutes.
In a large fry pan over medium heat, combine the sugar, water, honey, lemon juice and cinnamon and heat, stirring, until the sugar dissolves. Stir in the apple slices and simmer until opaque, 5 to 7 minutes. Using a slotted spoon, transfer the apple slices to a bowl and let cool slightly.
Add the cranberries to the juices in the fry pan and simmer until they start to pop, about 2 minutes. Transfer the cranberries to the bowl with the apples. Increase the heat to medium-high, boil the juices until reduced slightly and spoon over the fruit.
Position 2 racks in the middle of the oven and preheat to 400°F
Divide the ball of chilled pastry dough in half. On a lightly floured work surface, roll out each half into a round about 12 inches in diameter. Fold each pastry round in half, transfer to separate baking sheets or pizza pans and unfold. Divide the fruit filling equally between the pastry rounds and spread it in an even layer, leaving a 1 1/2-inch border uncovered. Fold the border over the fruit, pleating the edges to form a broad rim. Lay thin slices of butter over the exposed fruit.
Bake the galettes, switching the pans between the racks and rotating them 180 degrees at the midway point, until the pastry is golden brown and the apples are tender, 35 to 40 minutes.
Transfer the pans to wire racks and let the galettes cool completely on the pans. Cover and store at room temperature until ready to serve. Sprinkle with sugar just before serving. Makes two 9-inch galettes; serves 10 to 12.
Mashed Potato Casserole


Ingredients:
russet potatoes, half-and-half, chicken broth, butter, garlic clove, Dijon mustard, salt, eggs, fresh chives

Directions:
Boil potatoes in water to cover by 1 inch until tender.  About 20 minutes.
Heat half-and-half, butter, garlic, mustard, and salt over medium low heat until smooth.  About 5 minutes.  Remove from heat and keep warm.
Drain potatoes and transfer to mixing bowl.  Mix using an electric mixer on medium-low and slowly add half-and-half mixture until potatoes are smooth and creamy, about 2 minutes.
Add eggs 1 at a time until mixed well, about another minute.
Fold in chives.
Transfer to greased 2-quart baking dish.  Make a nice little design in the top of the potatoes with a fork.
The dish may be covered and refrigerated for up to 24 hours - If so,let it sit at room temp for an hour before continuing.
Bake at 375 degrees until potatoes begin to brown.
Cool 10 minutes and serve.
Buttery Cornbread


Ingredients:
butter, sugar, eggs, skim milk, flour, cornmeal, baking powder, salt

Directions:
Preheat oven to 400°F.
Cream butter and sugar.
Combine eggs and milk.
Combine dry ingredients; add to creamed mixture alternately with egg mixture.
Pour into greased 13x9-inch baking pan.
Bake for 22-27 minutes or until a toothpick inserted near the center comes out clean.
Granola


Ingredients:
rolled oats, cashews, sweetened coconut, dark brown sugar, dark brown sugar, maple syrup, maple syrup, salt

Directions:
Combine ingredients., Bake at 250 degrees for 1 hour 15 minutes.  Stirring occasionally.
Crock Pot  Chicken - Greek Style


Ingredients:
boneless skinless chicken breasts, potatoes, onions, bulb of garlic, dried oregano, sea salt, fresh pepper, extra virgin olive oil, water, fresh lemon juice

Directions:
Night before dinner, place potatoes in large Ziploc bag with olive oil and toss well. (You can skip this if you really need to and put oil on top after the seasonings.].
Rinse chicken in cold water and shake off excess water but don't dry. Place in bowl with garlic (yes, the ingredients were right, bulb, not clove] and oregano and toss.
Put potatoes on bottom of cooker. Add chicken, followed by the onions. Add water and lemon juice. Sprinkle with seasonings.
Cook on high 5-6 hours or low 8-9 hours.
Panfried Salmon, Garlic Mash and Green Beans


Ingredients:
extra virgin olive oil, lemon, small caper, parsley, salt, fresh ground black pepper, olive oil, salmon fillets, green beans, extra virgin olive oil, potatoes, garlic cloves, extra virgin olive oil, salt, fresh ground black pepper

Directions:
For Salmon - combine extra virgin olive oil together with lemon rind, juice, capers and season to taste.
Season salmon fillets and panfry in hot pure olive oil for 2 minutes on each side until golden on the outside but still slightly pink in the centre.
Dress beans with extra virgin olive oil and season to taste.
Garlic Mash - Cut potatoes into chunks and bring to the boil in a large saucepan of salted water.
Add garlic cloves and boil for 20 to 30 minutes or until very tender.
Drain and mash potatoes and garlic together until smooth.
Slowly mix in extra virgin olive oil and season to taste.
Serve Panfried Salmon on Garlic Mash drizzled with Caper and Lemon Oil and accompanied with beans.
Kourambiethes


Ingredients:
butter, icing sugar, brandy, flour, baking powder, ground cloves, icing sugar

Directions:
Cream butter & icing sugar until light.
Add egg yolk and brandy, mixing well.
Fold in almonds, flour, baking powder & cloves.
Break off small pieces of dough & shape into 'S' shapes or crescents.
Bake at 180 deg C for +/- 20 min until lightly golden.
Let them cool for 10 min, then dust with some icing sugar.
Store in container & dust with rest of icing sugar.
Tip: Seal & store for 2 days (if you can resist!] as this improves the flavour.
Creamy Avocado Dip


Ingredients:
silken tofu, avocados, lime juice, garlic clove, salt, cilantro, scallions

Directions:
In a blender, blend the tofu, avocado, lemon juice, garlic, salt and cilantro until smooth.
Place mixture in bowl and stir in green onions.
Check for seasonign, add salt to taste if needed.
Cover and refrigerate 2 hours. Serve chilled.
Egg Salad


Ingredients:
hard-boiled eggs, onion, green peas, mayonnaise, dill weed

Directions:
Combine eggs, onions and peas in a bowl., Add mayonnaise, salt and pepper, dill., Cover and refrigerate until well-chilled.
Gavin II's Edible Sand
Category: desserts
By bd.weld

My niece asked me to make some edible sand for her son's first birthday to go along with the Finding Nemo® theme and this is what I came up with. Even the party guests were fooled. This is great for kid or adult themed beach parties. For a lighter colored sand use more sugar.

Ingredients:
8  whole graham crackers
½  chocolate graham cracker
¼ cup white sugar, or more to taste

Directions:
Process whole graham crackers and chocolate graham cracker in a food processor to a sand-like consistency. Stir sugar and graham cracker crumbs together in a bowl, adding sugar as needed to reach desired color.

Prep time: 5 mins
Total time: 5 mins
Yields: 3 servings

Calories: 224.9
Fat: 3.8 g
Saturated fat: 0.6 g
Carbohydrates: 45.8 g
Sugars: 28.4 g
Dietary fiber: 1 g
Protein: 2.6 g
Sodium: 230.4 mg
Sesame Chicken


Ingredients:
sugar, honey, ketchup, vinegar, soy sauce, sesame seeds, boneless skinless chicken breasts, eggs, flour, cornstarch

Directions:
cube chicken breast into inch by inch squares.  Dip into eggs, then roll into flour, then dip back into egg, then roll into corn starch.
preheat oil to around 350 degrees.
mix up all sauce ingredients in a bowl and set aside.
deep fry chicken until golden brown.
remove from oil and set and a plate with a paper towel to drain any excess oil.
I like to use a flat bottom wok but use any large pan.
add sauce mixture to heated pan cooked for a minute while continuing to stir sauce then add chicken to sauce and stir until coated.
Curried Apple and Leek Soup
Category: soups-stews-and-chili
By MICHELLEBOYD

The title says it all -- with potatoes, too.

Ingredients:
1 tablespoon margarine
2 teaspoons curry powder
3  leeks, chopped
¾ cup diced potatoes
2  Granny Smith apples -- peeled, cored and chopped
3 cups vegetable broth
salt and pepper to taste
¼ cup plain yogurt

Directions:
In a medium saucepan over medium heat, melt butter.  Stir in curry powder and cook 1 minute.  Stir in leeks, potato and apples and cook 5 minutes.  Pour in broth and bring to a boil.  Cover, reduce heat and simmer 20 minutes. Puree in a blender or food processor, or using an immersion blender.  Season with salt and pepper and serve with a swirl of yogurt.

Prep time: 10 mins
Cook time: 26 mins
Total time: 36 mins
Yields: 4 servings

Calories: 133
Fat: 3.6 g
Saturated fat: 0.7 g
Carbohydrates: 23.9 g
Sugars: 10.7 g
Dietary fiber: 3.1 g
Protein: 2.9 g
Cholesterol: 0.9 mg
Sodium: 395.2 mg