xiaoxl/recipe_data huggingface dataset:
Fantasy Sundae


Ingredients:
raspberries, sugar, vanilla ice cream, grapes, pineapple chunk, strawberry, bing cherry

Directions:
Combine raspberries and Grand Marnier in blender until smooth. Add sugar to taste. Transfer to a covered bowl and refrigerate.
Scoop ice cream into bowls. Spoon fruit over ice cream and spoon raspberry sauce over fruit.
Butternut Squash Soup with a Kick
Category: soups-stews-and-chili
By davey

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Ingredients:
2 tablespoons butter
1  onion, diced
2 teaspoons grated fresh ginger
1  jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Directions:
Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes. Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 334.9
Fat: 21 g
Saturated fat: 13.9 g
Carbohydrates: 32.4 g
Sugars: 13.8 g
Dietary fiber: 4 g
Protein: 8.2 g
Cholesterol: 46.8 mg
Sodium: 414.5 mg
Ranch Florentine Meatballs #RSC


Ingredients:
ground pork, frozen spinach, shallot, garlic clove, ground black pepper, salt, parmesan cheese, egg, olive oil

Directions:
Preheat oven to 350 degrees.
In a large bowl combine all ingredients except olive oil. Work mixture with hands until all elements are thoroughly incorporated into one mass.
Using hands, roll mixture into meatballs approximately 1.5" in diameter and place on a cookie sheet or plate.
Heat olive oil in a large, oven-proof saute pan over medium high heat. Add Meatballs and cook until browned on all sides, 1 - 2 minute each side.
Transfer saute pan to oven and cook another 10 minutes until meatballs are cooked through.
Fudge Brownies I
Category: desserts
By k. anderson

This is a great recipe for chocolate brownies with nuts!

Ingredients:
1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
4  eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
½ teaspoon salt
2 cups chopped walnuts

Directions:
Preheat oven to 350 degrees F.  Grease a 9x13 inch baking pan. In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate.  Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan. Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean.  Cool in pan on wire rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 2 dozen

Calories: 501.7
Fat: 34.7 g
Saturated fat: 14.5 g
Carbohydrates: 46.9 g
Sugars: 34.1 g
Dietary fiber: 3.1 g
Protein: 7.5 g
Cholesterol: 102.7 mg
Sodium: 232.1 mg
Jalapeño-Garlic Sauce


Ingredients:
garlic cloves, olive oil, fresh lime juice, cilantro leaves, salt

Directions:
Brush a large skillet with oil. Add the garlic and jalapeños to each. Don't worry if you can't fit all the peppers in the skillet at the same time, you can transfer some out to cool.  Cover and cook over low heat, turning the jalapeños occasionally, until they are blistered all over and the garlic is softened, about 15 minutes. Transfer to a plate to cool. Peel the jalapeños and discard the stems, seeds and cores. Peel the garlic cloves.
Transfer the jalapeños and garlic to a blender and add the olive oil, lime juice and cilantro. Blend until smooth. Scrape the sauce into a bowl, season with salt. Transfer the sauce to jars and refrigerate.  Can be stored up to 2 months.
Roasted Pear-Honey Salad With Baby Greens


Ingredients:
pears, honey, blue cheese, walnuts, shallot, olive oil

Directions:
Preheat oven 375*. Line baking sheet with parchment paper. Brush pears with a little oil and place on baking sheet cut side down and bake 20 minutes.
Pears should be brown at the bottom and easily pierced. Turn over and drizzle the core with 1/2 tsp honey. Bake an additional 5 minutes.
Pears can be made the same day but do not refrigerate.
To make vinaigrette, in small bowl combine vinegar and shallot;whisk in the oil and add salt and pepper.
Place salad green in a medium bowl and toss with vinaigrette. Mix well. Divide in serving plates;
Top each serving with a pear half and top with blue cheese and nuts.
Luscious Lobster Salad


Ingredients:
lobsters, celery, fresh dill, lemon, zest of, mayonnaise, malt vinegar

Directions:
Mix everything together in a bowl., Adjust seasoning to taste., Enjoy!
Rachael Ray's Deviled Ham Croque Madame


Ingredients:
deli ham, Dijon mustard, Tabasco sauce, sweet paprika, fresh parsley, onions, black pepper, butter, flour, salt, pepper, nutmeg, asparagus spears, gruyere cheese

Directions:
Preheat oven to 375°F.
Place ham in the bowl of a food processor with the mustard, Tabasco, paprika, parsley sprigs, grated onion and a few grinds of pepper. Process until very finely chopped and combined.
Melt butter in a small saucepan over medium heat. Whisk in flour and cook 1 minute. Whisk in milk and season with salt, pepper and nutmeg. Thicken to coat spoon.
Arrange bread on a baking sheet and spread the deviled ham evenly over the slices. Top each with 4 asparagus spears then cover with béchamel sauce and some cheese. Transfer to oven and bake until golden.
Cook eggs to your liking and top each sandwich with an egg. Serve with a few cornichons and extra mustard at the table.
Kale on Back Ribs


Ingredients:
sauerkraut, Polish sausage, carrots, parsley, celery, potatoes, tomatoes, onion, bay leaves, pimientos, black pepper

Directions:
1. Cut back ribs into smaller pieces and put them into a pot with 2l cold water and start to cook.
2. After 20 minute add bay liefs, pimento, pepper and grated celery and parsley. Cook 10 minute.
Cut carrot and potatoes into small cubes and cook in a separate pot with water for 20 minute Add salt in there.
3. Add sauerkraut and caraway into the pot with back ribs. Cook for 20 minute.
Cut sausage and onion into cubes and fry on a pan for 15 minute.
5. Blanch tomatoe for a moment in a hot water, take off the peel and chop the toamtoe. Add to the soup.
6. When sausage + onion and carrot + potatoes are done, add them to the main pot. Mix all together and salt to taste.
Andreas Viestad's Chicken With Saffron and Cinnamon


Ingredients:
chicken, garlic cloves, saffron, ground cinnamon, sea salt, flour, red wine vinegar, olive oil, white wine, chicken livers, chicken bouillon cube

Directions:
In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator.
Preheat oven to 400 degrees F.
Bake chicken pieces skin side up for 30 minutes.
Add wine and chicken livers (or 1/2 bouillon cube] to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube].
Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.
Bolognese Style Pan Pizza


Ingredients:
Italian sausage, lean ground beef, Italian-style tomato sauce, olive oil, ricotta cheese, egg

Directions:
Preheat oven to 400 degrees F.  Combine Italian sausage and ground beef.  Brown meat mixture in skillet over medium heat until cooked through.  Add tomato sauce to meat mixture.  Remove from heat.
Brush sides and bottom of 13 x9 baking pan with olive oil.  Unroll dough into pan, pressing into rectangular shape to form crust.
Combine ricotta cheese and egg, and then spread mixture onto crust.  Top with meat sauce and shredded cheese.
Bake for 20- 25 minutes until top is golden brown.  Let stand for 5 minutes before serving.
Sauteed Mushrooms


Ingredients:
baby portabella mushrooms, margarine, Worcestershire sauce, pepper

Directions:
Melt the butter over medium heat., Add the mushrooms and worchester sauce., Cook at least 10 minutes, more if you like them cook more.
Roasted Portabello Mushrooms with Blue Cheese
Category: appetizers-and-snacks
By dimples

Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!

Ingredients:
2  portobello mushroom caps
1 tablespoon balsamic vinegar reduction, or to taste
freshly ground black pepper
3 tablespoons crumbled blue cheese
1 tablespoon roasted pine nuts, or to taste
¼ teaspoon crushed garlic

Directions:
Preheat oven to 425 degrees F (220 degrees C). Place mushroom caps, tops facing down, on a baking sheet. Drizzle balsamic vinegar on each cap and sprinkle black pepper over vinegar. Bake in the preheated oven until tender and fragrant, about 25 minutes. Sprinkle blue cheese, pine nuts, and garlic on each cap. Continue roasting until cheese melts, about 10 minutes more.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 2 servings

Calories: 104.8
Fat: 6.1 g
Saturated fat: 2.7 g
Carbohydrates: 8.2 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 6.6 g
Cholesterol: 9.5 mg
Sodium: 185.6 mg
Linguine with White Clam Sauce II
Category: main-dish
By Karena

A light clam sauce served over linguini noodles. Healthy, too!

Ingredients:
1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

Directions:
In a large pot with boiling salted water cook linguini pasta until al dente. Drain. In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through. Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Yields: 4 to 6 servings

Calories: 545.2
Fat: 15.1 g
Saturated fat: 2.1 g
Carbohydrates: 56.9 g
Sugars: 2.4 g
Dietary fiber: 2.7 g
Protein: 43.6 g
Cholesterol: 90 mg
Sodium: 392.3 mg
Spiced Strawberry Rhubarb Pie


Ingredients:
strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg, salt

Directions:
Preheat the oven to 350°F, and lightly grease a pie plate with cooking spray.
Make the crust/roll out the crust on a lightly floured surface.  Place into the pie plate.
In a mixing bowl, toss the strawberries, rhubarb, sugar, cornstarch, cinnamon, nutmeg and salt.
Pour the mixture into the pie plate.  Make a lattice top over the strawberry mixture and pinch the edges together well.
Mix the egg yolk with 1 tablespoon water in a small mixing bowl and brush on top of the lattice and edges of the pie crust.
Bake in the preheated oven (on a foiled lined baking sheet] for 1 hour, 15 minutes.
Serve warm with ice cream, or cold (for breakfast!].  Yes, it's OK to eat this for breakfast! ;].
Woo Woo Cocktail


Ingredients:
vodka, cranberry juice, lime wedges

Directions:
half fill a 14 oz tumbler with ice and add all liquids.
if using tumbler put the larger half of the cocktail shaker on the top of the glass tumbler hold tight and shake until their is condensation on outside of the cocktail shaker.
tap cocktail shaker gentle on a surface to release glass and pour from cocktail shaker back into tumbler.
serve with lime wedges.
Greek Spinach Pie (Spanikopita)


Ingredients:
phyllo dough, frozen spinach, feta cheese, cottage cheese, cream cheese, eggs, fresh dill, butter

Directions:
Preheat oven to 350 degrees.
Drain spinach, using a paper towel squeeze all moisture out.
Saute onion in a bit of olive oil until golden brown.
Drain cottage cheese.
Chop up or crumble cheeses.
In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.
Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.
Bake for 20 minutes or until golden brown and 'puffy'.
Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!
This freezes very well.
Clean out the Fridge Ham Salad


Ingredients:
cooked ham, onion, parsley, mayonnaise, sour cream, Worcestershire sauce, hot mustard, garlic powder, paprika, cayenne, capers, eggs

Directions:
Mix all together., Stir in the capers & eggs last to avoid breaking them up excessively.
Pork Braciole but Different


Ingredients:
hard-boiled eggs, romano cheese, flat leaf parsley, olive oil

Directions:
Wash meat and pat dry., Pound very thin., Season with a little salt and pepper., For stuffing, mix bread crumbs, eggs, salami, cheese, parsley., Spread a thin layer of stuffing on each slice of meat., Roll up and tie with cooking or cotton string., Heat oil in pan over medium heat till hot., Brown the meat on all sides until cooked., Set aside to add sauce when ready to serve., Remove strings before adding sauce.
Fluffy Spinach, Onion and Roasted Red Pepper Quiche With Gruyere


Ingredients:
Dijon mustard, gruyere cheese, olive oil, onion, thyme, eggs, plain low-fat yogurt, baking powder, fresh spinach

Directions:
Blind bake your pie crust and let it cool.
When crust is cool, spread Dijon mustard on bottom of the crust. Top with grated gruyere.
Carmelize onions in olive oil. Add thyme, salt and pepper. Set aside. Spread onions on top of cheese layer.
Chop fresh spinach and cook in frying pan with chopped roasted red peppers until wilted and starting to dry, set aside.
Wisk together eggs, yogurt and baking powder. (Don't use a mixer.].
Add spinach and roasted red peppers to egg mixture and pour over cheese layer.
If you're feeling creative, decorate the top with some red pepper strips.
Bake in 350 degree oven for 55 minutes until knife inserted in center comes out clean. You may want to protect crust edges with foil.
Enjoy!
Soy-Glazed Chicken Thighs


Ingredients:
chicken thighs, garlic cloves, gingerroot, soy sauce, clear honey, soft brown sugar, hot chili sauce, parsley

Directions:
Heat a large wok and when hot add the oil and heat.  Stiir-fry the chicken thighs for 5 minutes or until golden.  Remove and drain on absorbent kitchen paper.  You may need to do this in 2-3 batches.
Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok.  Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well.  Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
Reduce the heat to a gentle simmer, then carefully add the chicken thighs.  Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick.  Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.
Wild 'bout Fruit Salad


Ingredients:
pineapple, watermelon, green seedless grapes, red seedless grapes, cantaloupe, olive oil, lime juice, lemon juice, fresh cilantro, fresh parsley, garlic, shallot, fresh mint leaves, olive oil, gouda cheese

Directions:
Chimichurri sauce:  Combine all ingredients in a food processor fitted with a metal blade and process until smooth.  Transfer to a large bowl.
Combine fruit and red peppers with chimichurri sauce.
Mix well to coat all fruit.
Cover and set aside to allow to marinate for 10-30 minutes.
In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese.  (I used a slotted spoon to drain off excess sauce].
Chi Chi's Beef Chimichangas


Ingredients:
ground beef, water, monterey jack cheese, flour tortillas, green chilies, water, onion powder, garlic powder, cornstarch, water, sour cream, green onion

Directions:
In a saucepan mix the sauce ingredients (excluding the cornstarch and water]. Bring to a boil, lower the heat and continue to simmer stirring occasionaly while you complete the recipe. It should end up reduced to about half. Once reduced stir in the cornstarch mixed with the water. Cook until thickened and  set aside.
Brown the ground beef, drain, and stir in the fiesta restaurante seasoning mix and 1/2 cup water and simmer for 5 minutes.
Divide the meat evenly on the tortillas (1/3 of the way down the tortilla] do the same with the cheese.
Roll the tortilla (starting at the end with the meat/cheese] after rolling once,  fold in the ends and finish rolling. To hold it together you may need to use toothpicks or a flour and water mixture to seal them.
Fry until golden brown or bake in the oven.To bake in the oven: brush with vegtable oil or butter and bake on middle shelf at 400 degrees for 25 minutes. Finish under the broiler for approx 2-3 minutes until golden brown. Watch carefully when under the broiler.
Serve with sauce over the top, garnish with a dollop of sour cream and sliced green onions. I usually serve this with some shredded lettuce and diced tomatoes or refried beans.
Enjoy!
German Kipfels


Ingredients:
all-purpose flour, instant yeast, water, salt, vanilla, sugar, eggs, butter, baking powder, chocolate chips, powdered sugar

Directions:
Preheat oven to 350°F.
Put flour on counter.
Make hole in the middle to put other ingredients.
Add yeast, water, salt, vanilla, sugar, eggs, baking powder and butter to middle of flour.
Knead dough until all ingredients are mixed. (Alternatively, use Kitchenaid with paddle blade to combine ingredients. First cream together butter and sugar; add eggs and vanilla; whisk together dry ingredients and add to wet alternating with water.].
Roll a fourth of the dough out on to the counter to 1/8" thickiness (Make sure the dough is rolled very thin].
Cut dough into 3x3 inch squares using a pizza cutter.
Put 5 chocolate chips in the middle.
Roll dough from corner. Cookie should look like a crescent roll. Make sure to pinch the dough together so they don't unroll when cooking.
Place on parchment-lined baking sheet. Bake in the oven for 10-12 minutes.
Let cool for ~10 minutes.
Roll in powdered sugar using a zip lock bag.
Put cookies in container/ziplock and store in the freezer for best taste.
Easy and Tasty Chicken Tortilla Soup
Category: soups-stews-and-chili
By ShannyBanany

In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!

Ingredients:
4 cups water
3 cubes  chicken bouillon
1  onion, chopped
1  banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans  cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 ½ teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank's RedHot®)
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste

Directions:
Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 5 servings

Calories: 533.5
Fat: 20.1 g
Saturated fat: 5.3 g
Carbohydrates: 46.4 g
Sugars: 6.3 g
Dietary fiber: 7.4 g
Protein: 40.3 g
Cholesterol: 96.9 mg
Sodium: 3036.6 mg
Pineapple Pilaf


Ingredients:
butter, pineapple, raisins, green onions, green chili pepper, cashew nuts, ground coriander, cayenne pepper, long grain rice, salt, water, parsley

Directions:
In a frying pan melt half of the butter, add the pineapple and raisins, fry for 2 to 3 minutes or until the pineapple is lightly browned, remove from the stove and set aside.
Melt the rest of the butter in a large pan, add the green onions, fry for one minute, add the nuts, coriander, cayenne and when using the chili pepper, fry for 2 minutes.
Now add the rice with the salt and fry this for 3-4 minutes, stirring constantly.
Add the pineapple-raisin mixture and the boiling stock or water.
Bring to the boil, lower the heat and cover the pan.
Simmer for 20 minutes or until all the liquid is absorbed.
Let the pilaf rest for 10 minutes, serve if desired with chopped parsley.
Christmas Fudge


Ingredients:
butter, evaporated milk, sugar, salt, miniature marshmallows, miniature marshmallows, pecans, walnuts, vanilla extract

Directions:
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil for 4-5 minutes, stirring constantly.
Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into foil-lined 8-inch square baking pan.
Sprinkle with additional nuts if desired.
Chill until firm.
Variations: Milk Chocolate Fudge: Substitute 2 cups milk chocolate chips for the semi-sweet chocolate chips.
Butterscotch Fudge: Substitute 2 cups butterscotch chips for the semi-sweet chocolate chips.
Mint-Chocolate Fudge: Substitute 1 1/2 cups mint-chocolate  chips for the semi-sweet chocolate chips.
Coconut and Macadamia Nut Banana Bread


Ingredients:
all-purpose flour, double-acting baking powder, baking soda, salt, unsalted butter, light brown sugar, granulated sugar, vanilla, eggs, lemon zest, bananas, sour cream, sweetened flaked coconut

Directions:
Preheat oven to 350.
Sift together flour, baking powder, baking soda, and salt into a bowl.
In a large bowl, with an electric mixer, cream the butter with the sugars.
Beat in vanilla, eggs (1 at a time], zest, banana, and sour cream.
Add flour mixture slowly and beat until it is just combined.
Stir in the macadamia nuts and coconut.
Pour batter into a greased (I use butter and a little flour] 9x5x3 inch loaf pan.
Bake in center of preheated 350 degree oven for 40-50 minute or until tester comes out clean.