xiaoxl/recipe_data huggingface dataset:
Creamy Sandwich Spread
Category: appetizers-and-snacks
By BEARLYBARBIE

This is just like the famous sandwich spread in a jar.

Ingredients:
1 (8 ounce) jar sweet pickle relish
1 (16 ounce) jar creamy salad dressing (such as Miracle Whip®)
¼ cup thousand island salad dressing (such as Kraft®)

Directions:
Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

Prep time: 5 mins
Total time: 8 hrs 35 mins
Yields: 2 1/4 cups

Calories: 39.9
Fat: 3 g
Saturated fat: 0.4 g
Carbohydrates: 3.2 g
Sugars: 2.9 g
Dietary fiber: 0.1 g
Cholesterol: 3.6 mg
Sodium: 131.4 mg
Mild and Fruity Lamb Curry-Perfect for Children!


Ingredients:
onion, minced garlic clove, salt, ground lamb, curry powder, tomato puree, mango chutney, malt vinegar, sultanas

Directions:
Heat the oil in a large pan; fry the onion, garlic and salt until soft.
Stir in the lamb and brown.
Add curry powder, tomato puree, mango chutney and vinegar. Add the stock, chopped apricots, sultanas and season to taste. At this point you can also add 25g of flaked almonds.
Simmer gently for approx 20-30 minutes.
Leslie's Salty Grilled Potatoes
Category: side-dish
By Leslie

These fantastic grilled potatoes will have everyone eating the skin! But be careful, no other baked potato will do after this. So be prepared to make it again.

Ingredients:
4 medium potatoes
4 tablespoons butter, softened
4 tablespoons coarse salt
2 tablespoons garlic powder
1 tablespoon pepper
2 tablespoons Italian seasoning  (Optional)

Directions:
Preheat an outdoor grill for medium-low heat. Prepare four foil squares large enough to fold over one potato each.   Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up.  Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil.  Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times. Grill for 1 hour, or until soft, turning the potatoes often.  Serve with your favorite toppings.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 290.6
Fat: 12 g
Saturated fat: 7.4 g
Carbohydrates: 42.7 g
Sugars: 2.8 g
Dietary fiber: 6.5 g
Protein: 5.5 g
Cholesterol: 30.5 mg
Sodium: 5376.7 mg
Beth's Blueberry Bread Pudding
Category: desserts
By Amanda F.

I love bread pudding. I am a fanatic! I go everywhere to just to try the bread pudding. This is one of my favorite bread pudding recipes!

Ingredients:
½ cup white sugar
3 tablespoons butter
1 cup heavy whipping cream
¾ cup white sugar
3 tablespoons butter, softened
3  eggs
2 teaspoons vanilla extract
3 ½ cups milk
8 cups sourdough bread cubes
1 ¾ cups fresh blueberries
2 tablespoons white sugar
½ teaspoon ground cinnamon

Directions:
Combine 1/2 cup sugar and 3 tablespoons butter in a saucepan over low heat; cook and stir until butter is melted, 3 to 4 minutes. Stir cream into butter mixture; bring to a boil, reduce heat, and simmer until golden sauce is slightly thickened, 5 to 10 minutes. Pour golden sauce into a bowl and cover with plastic wrap. Preheat oven to 350 degrees F (175 degrees C). Beat 3/4 cup sugar and 3 tablespoons softened butter together in a bowl using an electric mixer until smooth and creamy. Add eggs and vanilla extract; beat until fluffy, 2 to 3 minutes. Slowly pour milk into butter-egg mixture while continuing to stir until evenly combined. Preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a large bowl. Pour milk mixture over bread; let stand until bread is moistened, about 5 minutes. Fold blueberries into bread mixture; transfer to a 3-quart baking dish. Mix 2 tablespoons sugar and cinnamon together in a bowl; sprinkle over bread mixture. Drizzle 1/3 cup golden sauce over bread mixture. Bake in the preheated oven until a knife inserted in the center of the bread pudding comes out clean, about 35 minutes. Serve bread pudding with remaining golden sauce.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 410.7
Fat: 16.7 g
Saturated fat: 9.7 g
Carbohydrates: 56.5 g
Sugars: 29.7 g
Dietary fiber: 1.7 g
Protein: 10 g
Cholesterol: 94.6 mg
Sodium: 398.7 mg
Mayonnaise by June


Ingredients:
eggs, water, vinegar, sugar, butter, dry mustard

Directions:
Beat all ingredients together with a whisk., Place into saucepan and heat, stirring at all times, until boils.
1-2-3 Jambalaya


Ingredients:
raw shrimp, boneless skinless chicken breasts, olive oil, diced tomatoes, Worcestershire sauce, fresh parsley

Directions:
In a bowl, combine sausage, shrimp or chicken with Cajun Creole seasoning; toss to coat.
In a skillet, heat oil over medium heat.  Add sausage, shrimp or chicken, cooking and stirring until shrimp turn pink or chicken is no longer pink, about 3-5 minutes.
In a saucepan, prepare rice mix according to package directions.  In addition, add one-half of the tomatoes into the rice preparation.  After 12 minutes of cooking, add remaining tomatoes, Worcestershire sauce, hot pepper sauce and parsley.
Continue to cook on low, covered, until liquid is absorbed and rice is tender.  Add sausage, shrimp or chicken to rice; stir until heated through.  Serve.
Tuna and Avocado Salad


Ingredients:
eggs, avocado, fresh lemon juice, red onion, tuna in water, mayonnaise

Directions:
Peel eggs and mash really well with a fork (more or less mince them].
Peel, pit, and cube the ripe avocado, then place in bowl.
Add the fresh lemon juice (helps keep the avocado from discoloring] and mash really well with a fork.
Mix the egg mixture together with the avocado mixture and stir well.
Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
Serve over lettuce.
Mock Margaritas


Ingredients:
frozen limeade concentrate, powdered sugar, lime wedge, coarse salt

Directions:
Thaw lemonade& limeade but do not dilute.
Process the first 4 ingredients in batches in blender& pour each batch into a 4 liter jug.
Place into a freezer until mixture becomes firm.
Remove from freezer 30 minutes before serving.
Rub rim of glass with lime wedge; place salt in a saucer& dip the glass rim into the salt.
Add club soda to the lemon/lime mixture, stirring until it becomes slushy.
Pour into prepared glasses.
Persimmon Muffins


Ingredients:
flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, walnuts, raisins

Directions:
Place all dry ingredients in a mixing bowl.
Blend oil, pulp, and extract.
Combine the two mixtures and stir only until thoroughly blended (do not beat].
Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size].
Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.
Desert Sunset


Ingredients:
Absolut mandarin vodka, cranberry juice, lime juice, sugar

Directions:
Frost the rim of a chilled martini glass by moistening with the lime juice, then dip the rim into the sugar.
Shake vodka, orange juice, cranberry juice with ice in a cocktail shaker until well chilled.
Strain into the prepared martini glass.
Garnish with an orange slice.
Serve immediately.
Minted Spinach Salad


Ingredients:
fresh spinach, green onion, parsley, mint leaves, olive oil, wine vinegar, fresh lime juice, salt, parmesan cheese, tomatoes

Directions:
Tear spinach into a salad bowl., Mix in onions, parsley and mint., Cover and refrigerate if not serving immediately., Combine olive oil, vegetable oil, vinegar, lime juice, and salt., Pour mixture over salad and toss to mix., Sprinkle with cheese., Top with tomato wedges.
Cellophane Noodles With Pork & Tomato


Ingredients:
cornstarch, low sodium soy sauce, sugar, chili powder, bean thread noodles, tomatoes, garlic cloves, green onions, salt

Directions:
Cut pork into bite-size pieces.
Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl.
Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes .
Soak noodles in lukewarm water for 15 minutes.
Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop.
Peel and mince garlic and green onions.
Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent.
Add pork & stir-fry for 2 minute.
Drain noodles & add to wok.  Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone.
Salt to taste AFTER liquid has evaporated.
Sophie's Zucchini Bread
Category: bread
By Laura Stotko

Extra dense with zucchini, this loaf has the classic combination of cinnamon and nuts to tempt you into a sumptuous oblivion.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons ground cinnamon
¼ teaspoon baking powder
3  eggs
2 cups white sugar
3 teaspoons vanilla extract
1 cup vegetable oil
3 cups grated zucchini
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt, soda, cinnamon, baking powder. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 loaves

Calories: 247.8
Fat: 13.1 g
Saturated fat: 1.7 g
Carbohydrates: 30.1 g
Sugars: 17.2 g
Dietary fiber: 1.1 g
Protein: 3.3 g
Cholesterol: 23.3 mg
Sodium: 165.1 mg
MySweetCreations Peanut Butter Cookie Pie
Category: desserts
By House of Aqua

Smooth peanut butter mixture on a baked chocolate cookie and cinnamon crust in a springform pan. Serve with peanut butter cups, whipped cream, chocolate, and caramel syrup topping.

Ingredients:
18  cream-filled chocolate sandwich cookies (such as Oreo®), crushed
1 ½ tablespoons butter
½ teaspoon ground cinnamon
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup creamy peanut butter
3 cups frozen whipped topping, thawed
¾ cup frozen whipped topping, thawed
2 tablespoons chocolate sundae syrup (such as Smucker's®)
2 tablespoons caramel sundae syrup (such as Smucker's®)
4  peanut butter cups (such as Reese's®), chopped

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool. Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top. Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 1 9-inch pie

Calories: 648.9
Fat: 44 g
Saturated fat: 20.3 g
Carbohydrates: 56.7 g
Sugars: 41 g
Dietary fiber: 3 g
Protein: 12.9 g
Cholesterol: 37.1 mg
Sodium: 412.9 mg
Chicken Wraps
Category: appetizers-and-snacks
By KARENFRITTS

Boneless chicken wrapped with bacon and pineapple. My family loves these. You could dip them into spicy mustard if desired.

Ingredients:
1 pound skinless, boneless chicken breast halves
½ pound bacon
1 (20 ounce) can pineapple chunks
18 fluid ounces teriyaki sauce

Directions:
Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce. Preheat oven to 375 degrees F (190 degrees C). Place marinated appetizers onto parchment lined baking sheets. Bake for 20  minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

Prep time: 4 hrs 5 mins
Cook time: 20 mins
Total time: 4 hrs 30 mins
Yields: 10 servings

Calories: 245.2
Fat: 10.8 g
Saturated fat: 3.6 g
Carbohydrates: 19 g
Sugars: 17.2 g
Dietary fiber: 0.5 g
Protein: 17.2 g
Cholesterol: 41.8 mg
Sodium: 2703 mg
Thai Chicken Soup With Coconut (Tom Kha Kai)


Ingredients:
gingerroot, lemongrass, lime, zest of, coconut milk, chicken breast, fresh lemon juice, fish sauce, brown sugar, mushrooms, chili peppers

Directions:
Bring stock, ginger, lemongrass & lime zest to a boil.  Cook one minute then add coconut milk & chicken breast. Simmer until chicken is cooked through.
Combine chili paste, lemon juice, fish sauce and brown sugar.  Stir to dissolve sugar.  Add to soup w/ mushroom slices & diced chilis.  Simmer until mushrooms are soft.
Serve after removing ginger chunks & lemongrass pieces.
Kfc Copycat Chicken


Ingredients:
chicken drumsticks, milk, eggs, flour, onion powder, garlic powder, salt, pepper, paprika

Directions:
Put the eggs and the milk into one bowl and mix them.
Put the flour, garlic, powder, onion powder, salt, pepper, and paprika into a bowl and mix.
Take the chicken with the skin on it and dip it into the egg wash (an egg wash is milk and egg mixed].
Then dip it in the flour.
Then dip it in the egg wash one more time.
Then dip it in the flour one more time.
Heat the oil in a pot (test the oil by putting a piece of egg wash and flour into it if it sizzles and rises to the top that means the oil is hot enough for the chicken].
Put the chicken into the oil and cook it for 15 mins.
When the chicken is golden brown its good if not cook it more.
Enjoy.
New Potatoes With Chipotle Mayonnaise


Ingredients:
olive oil, celery ribs, scallion, red bell pepper, garlic cloves, pickled ginger, mayonnaise, chipotle pepper, ground cumin

Directions:
Prepare grill or preheat oven to 450.
In a large saucepan simmer potatoes in water to cover by 1-inch 15 minutes, or until they are cooked but still firm.
Drain potatoes in a colander and cut into quarters.
In a bowl toss potatoes with 1tablespoon oil and salt and pepper to taste.
Make Chipotle Myaonnaise:.
While potatoes are cooking, in a blender blend mayonnaise, chipotles, and cumin until chipotles are finely chopped.
Grill potatoes on a rack set 5-6 inches over glowing coals 5 mintes, or until lightly charred, or arrange in a shallow baking pan and roast in middle of oven 10 minutes, or until golden.
Return potatoes to bowl.
In a large skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute celery, scallions, and bell pepper, with garlic, stirring occasionally, until browned but still slightly crisp, about 5 minutes.
To potatoes add chipotle mayonnaise, pickled ginger, vegetables, and salt and pepper to taste and toss well.
Serve potatoes warm or at room temperature.
Zingy Chicken Stir-Fry


Ingredients:
chicken breasts, carrots, sugar snap peas, clear honey, light soy sauce, limes, juice of, toasted sesame seeds, cashew nuts, coriander leaves

Directions:
Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
Mix well and heat through thoroughly.
Serve with the cashew nuts and coriander sprinkled on the top.
Blackberry Crisp
Category: desserts
By Kari

Simple quick recipe of berries of your choice, with a brown sugar oats crumble crust that is my husband's absolute favorite treat in the summer. Serve with favorite topping of ice cream or Cool Whip®.

Ingredients:
1 cup rolled oats
1 cup brown sugar
¾ cup all-purpose flour, divided
½ cup butter, softened
4 cups fresh blackberries

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut butter into oat mixture using a pastry blender until mixture is moistened and crumbly. Spread blackberries into an 8-inch square baking dish and mix in the remaining 1/4 cup flour until berries are coated. Sprinkle crumb topping over berries. Bake in the preheated oven until golden brown, 35 to 40 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 8-inch square pan

Calories: 318.2
Fat: 12.6 g
Saturated fat: 7.4 g
Carbohydrates: 49.7 g
Sugars: 30.1 g
Dietary fiber: 4.9 g
Protein: 3.7 g
Cholesterol: 30.5 mg
Sodium: 91 mg
Tomato Seafood Marinara Pasta


Ingredients:
olive oil, onion, garlic, dry white wine, diced tomatoes, tomato paste, parsley, linguine

Directions:
Heat oil in a large saute pan, cook onion and garlic until soft.
Add wine and boil briefly before adding tomatoes, passata and paste.  Simmer for 15 minutes or until sauce thickens.
Meanwhile, cook pasta in a large pan of salted water until just tender, drain.
Add marinara mix to the sauce and cook for 5 minutes or until prawns are pink.
Stir parsley into sauce, salt and pepper to taste.
Serve sauce over hot pasta.
Pumpkin Swirl Bread
Category: bread
By ELLENMARIE

This is for a pumpkin quick bread that has cream cheese in the middle.  I generally double it, and then it makes three 8 X 4 inch loaves.   This recipe freezes well.

Ingredients:
1 (8 ounce) package cream cheese
¼ cup white sugar
1  egg, beaten
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
1  egg, beaten
⅓ cup water

Directions:
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg.  Set aside. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices.  Set aside. Combine pumpkin, butter or margarine, beaten egg, and water.  Add flour mixture to pumpkin mixture, mixing just until moistened.  Reserve 2 cups of the pumpkin batter.  Pour the remaining batter into a greased and floured  9 x 5 inch loaf pan.  Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter.  Cut through batter several times with a knife for a swirl effect. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean.  Cool in the pan for 10 minutes, and then remove from pan to cool completely.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 35 mins
Yields: 1 - 9 x 3 inch loaf

Calories: 398.2
Fat: 18.3 g
Saturated fat: 11.2 g
Carbohydrates: 54.6 g
Sugars: 36 g
Dietary fiber: 1.4 g
Protein: 5.6 g
Cholesterol: 86.2 mg
Sodium: 447.3 mg
Raisin Iron Bars


Ingredients:
molasses, water, egg, brown sugar, carrot, flour, non-fat powdered milk, baking powder, baking soda, cinnamon, salt, raisins

Directions:
Preheat oven to 350°F.
In a small bowl, sift flour, non-fat dry milk, baking powder, baking soda, cinnamon, and salt; set aside.
In a medium bowl, mix oil, molasses,and water.
Add egg, brown sugar, and carrots.
Add dry ingredients; mix well.
Add the rolled oats and raisins; mix well.
Pour into a greased 9-inch pan.
Bake for 30 minutes or until toothpick inserted in center comes out clean.
Cool for at least 15 minutes.
Cut into 18 bars.
Blueberry Buttermilk Oatmeal Pancakes


Ingredients:
old-fashioned oatmeal, buttermilk, eggs, flour, sugar, baking soda, salt, butter, blueberries

Directions:
Mix oatmeal and buttermilk.
Add eggs.
Combine dry ingredients separately.
Add to the oatmeal mixture.
Stir in the butter.
Gently stir in the blueberries (or add 10-12 blueberries to each pancakes after pouring the batter on the griddle].
Cook on hot greased griddle until bubbles show through.
Flip and cook on other side until golden brown.
Quick Gluten Free Scones


Ingredients:
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Directions:
Preheat oven to 200°C.
Mix ingredients and very lightly knead to form a soft dough. It is important to only knead until the mixture is combined.
Roll dough out gentley, between two sheets of cling-wrap or baking paper. Roll to 2.5cm (1 inch] thickness. Cut with a scone or biscuit cutter into rounds.
Bake on lightly floured trays. Place scones fairly close together to assist rising. Brush tops of scones with milk. Bake 10 minutes or until cooked.
Enjoy!
Portobello Pizza


Ingredients:
extra virgin olive oil, garlic clove, portabella mushroom caps, salt, black pepper, mozzarella cheese, fresh basil leaves, tomatoes, oregano leaves

Directions:
Combine oil and garlic in a small bowl and rub the mushroom caps on all sides with the mixture.
Place caps, top side down, in a circle on an oiled baking sheet.
Season with salt and pepper.
Arrange the cheese, basil, and tomato slices alternately in a circle on top of the mushrooms.
Sprinkle with oregano, if using.
Bake at 450 until the cheese melts, about 3 minutes.
Chef John's Succotash
Category: side-dish
By Chef John

This may be America's oldest vegetable recipe, coming from a Narragansett Indian word, 'msickquatash,' which, according to the Merriam-Webster Dictionary, means 'boiled corn kernels.' When most of you hear the word succotash, you probably don't think of a delicious vegetable side dish, you probably think of the catchphrase, 'Sufferin' succotash!' But succotash really is a great and very underrated recipe.

Ingredients:
1 tablespoon olive oil
1 ½ teaspoons butter
½  yellow onion, diced
salt and freshly ground black pepper to taste
½  red bell pepper, diced
1  jalapeno pepper, sliced
3 cloves garlic, minced
½ cup diced tomatoes
½ teaspoon ground cumin
1 pinch cayenne pepper
2  green zucchinis, cut into cubes
4 ounces fresh green beans, cut into 1/2-inch pieces
¼ cup water
1 ½ cups corn
1 cup frozen baby lima beans, thawed

Directions:
Heat olive oil and butter in a skillet over medium heat. Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden, 6 to 7 minutes. Add red bell pepper, jalapeno, and garlic; cook and stir until peppers are fragrant and softened, 3 to 4 minutes. Stir tomatoes, cumin, black pepper, and cayenne pepper into onion mixture; cook and stir until heated through, 1 to 3 minutes. Add zucchini, green beans, water, and a pinch of salt; cook until zucchini are almost tender, 5 to 6 minutes. Stir corn and lima beans into zucchini mixture until heated through, about 3 to 5 minutes more. Season with salt.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 127.3
Fat: 4.1 g
Saturated fat: 1.1 g
Carbohydrates: 20.4 g
Sugars: 3.5 g
Dietary fiber: 4.6 g
Protein: 4.9 g
Cholesterol: 2.7 mg
Sodium: 62.1 mg