xiaoxl/recipe_data huggingface dataset:
Easy Tofu Chili


Ingredients:
pinto beans, kidney beans, black beans, diced tomatoes, corn, chili powder, ground cumin, salt, ground cinnamon

Directions:
Place all ingredients in a large stockpot.
Cook over medium high heat mashing the tofu with a wooden spoon for 30 minutes.
**You may substitute two packages of taco seasoning mix for the seasonings and salt.**.
Nutrition Facts: Serving Size 1 Serving. Calories: 200. Calories from Fat: 40. Total Fat: 4.5g. Saturated Fat: 0.5g. Trans Fat: 0g. Cholestrol: 0mg. Sodium: 1390mg. Total Carbohydrate: 27g. Dietary Fiber: 7g. Sugars: 5g. Protein: 13g.
Leftover Roast Beef Casserole


Ingredients:
roast beef, cooked rice, milk, cheddar cheese, butter

Directions:
In a sprayed or buttered casserole dish mix the roast beef, au jus, soup, cooked rice, 1/2 cup of shredded cheese and milk.
melt the butter.  Add the bread crumbs to the butter and mix together.
Spoon the topping over the roast beef mixture and add 1/2 cup of cheese over the topping.
Bake in 350 degree oven for 25-30 minutes.
Sweet Potato Pancakes With Caramel Sauce


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, ground ginger, ground allspice, ground cinnamon, ground nutmeg, egg, 2% low-fat milk, canned sweet potatoes, butter, unsalted cashews, whipped butter

Directions:
In a small bowl, combine the first eight ingredients.
In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
Stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
Cook until the second side is golden brown.
Drizzle with caramel topping; sprinkle with nuts.
Serve with whipped butter if desired.
White Chocolate Blondies
Category: desserts
By Jenn Rochon

These bars have become an office favorite -- they are naughty but OH SO NICE!

Ingredients:
8 ounces white chocolate, chopped
1 tablespoon vanilla extract
½ cup butter, softened
1 ¼ cups all-purpose flour
2  eggs
¾ teaspoon salt
⅓ cup white sugar
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 9x9-inch pan

Calories: 325.1
Fat: 19.5 g
Saturated fat: 11.6 g
Carbohydrates: 35.2 g
Sugars: 24 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 55.3 mg
Sodium: 233.3 mg
(Hot Chocolate) Cocoa Blocks


Ingredients:
heavy cream, sweetened condensed milk

Directions:
1] Line an 8" x 8" pan with parchment paper or aluminum foil.
2] Heat the cream and condensed milk over low heat until steaming.
3] Remove from the heat and add the chocolate; allow it to gently melt.
4] After about 10 minutes, return the chocolate mixture to low heat to completely melt the chocolate.
5] Whisk vigorously until the mixture is thick and shiny.
6] Pour the chocolate mixture into the pan; shake the pan gently to level.
7] Set aside overnight to slowly set up.
8] Run a knife around the edge of the pan and turn out onto a clean cutting surface.
9] Slice into 1 ¼" cubes. Heat a knife in hot water and wipe dry before each cut, for smoothest cuts.
10] Stick a wooden stick into the center of each block.
11] Wrap in waxed paper, parchment, or plastic wrap to store.
12]  You can also add a few drops of flavoring oil (like hazelnut, coffee, or vanilla] to the mixture, or roll the blocks in cocoa or crushed candy canes, to kick it up a notch.
French Meat Pie - Reduced Fat


Ingredients:
extra lean ground pork, minced garlic cloves, onions, extra virgin olive oil, cold water

Directions:
In a large saucepan, brown pork and beef over medium high heat.  Remove from heat and drain excess grease in a colander.
In the now empty saucepan, heat 1 tablespoons EVOO over medium heat.  Add the garlic and onion and saute until the onion is no longer crisp.
Add the beef and pork to the saucepan.
Add the Bell's Seasoning and mix thoroughly.  Cover, reduce heat to low and simmer for 10 minutes, stirring occasionally.
Increase heat to medium and add the beef gravy and the Lipton soup mix.
Add the bread crumbs and combine thoroughly.
Bring to a simmer.  Cover and reduce heat to low and allow the mixture to simmer for 10 minutes, stirring occasionally.
Remove from heat and let stand covered while preparing the pie crust.
Preheat the oven to 325 degrees.
Using the package of pie crust mix and 1/3 cup cold water, prepare as directed for 2 9 inches pie shells.
Place the bottom pie crust in a deep 9 inches pie dish, pressing bottom and sides firmly to the dish.
Add filling from the saucepan and spread evenly.
Place the top pie crust on the dish and trim all but 1/2 inches from the ends.
Fold and roll the top edge over the bottom edge.  Pinch along the edge with a thumb and finger.
Cut four slits about 2 inches from the edge of the crust at the four compass points.
Place in oven on the middle rack and bake for 90 minutes.
Double Layer Chocolate Cake With Mocha Icing


Ingredients:
butter, white sugar, eggs, vanilla extract, all-purpose flour, salt, baking powder, milk, powdered sugar, vanilla, butter, instant coffee powder, milk

Directions:
Preheat oven to 350°F (175°C].
Grease and flour two 8 or 9 inch round pans.
In a large saucepan, melt butter.
Remove from heat and cool slightly.
Beat eggs and sugar until light in color, then add melted butter and vanilla.
Beat in cocoa, flour, salt, and baking powder.
Add little by little the milk until obtaining a smooth mix (not too runny] Spread batter into prepared pans and bake in preheated oven for 25 to 30 minutes.
Do not overcook.
To make frosting (for an 8 inch layer cake]: Combine all the ingredients together in a bowl and then add enough milk to get a smooth (not runny, not like concrete] consistency.
Usually 1/4 cup to start is good.
Make sure everything is blended together.
Refrigerate while cake is cooking and cooling, then frost the cake.
Wonton Wrappers
Category: main-dish
By BIGDADDY1IL

For those of us who like to make EVERYTHING ourselves -- an original wonton wrapper recipe. Use the wonton wrappers to form tasty little dumplings stuffed with your favorite fillings.

Ingredients:
1  egg
⅓ cup water
2 cups all-purpose flour
½ teaspoon salt

Directions:
In a medium bowl, beat the egg. Mix in the water. In a large bowl, combine the flour and salt. Create a well in the center of the mixture and slowly pour in the egg and water. Mix well. If the mixture is too dry, increase the amount of water one teaspoon at a time until a pliable dough has formed. On a lightly floured surface, knead the dough until elastic. Cut dough into two separate balls. Cover the balls with a damp cloth for a minimum of 10 minutes. Cut each ball into four equal pieces. Roll the pieces into 10 1/2 by 10 1/2 inch squares. Cut each into nine 3 1/2 by 3 1/2 inch squares. Use in any recipe that calls for wonton wrappers.

Prep time: 30 mins
Total time: 30 mins
Yields: 72 wonton squares

Calories: 13.6
Fat: 0.1 g
Carbohydrates: 2.7 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 2.6 mg
Sodium: 17.2 mg
Roasted Asparagus Salad With Fried Sage


Ingredients:
asparagus, fresh sage, olive oil, salt, olive oil, sage leaves, parmigiano-reggiano cheese, lemon, lemon juice, fresh sage, salt, fresh coarse ground black pepper, extra virgin olive oil

Directions:
Preheat oven to 450ºF.  Trim the bottoms of the asparagus spears at the point where they turn pale and tough.  If the spears are medium to thick, peel the lower 2/3 of the trimmed spears with a sharp vegetable peeler.  Thin spears do not need to be peeled.  Place them in a bowl and toss with the chopped sage, olive oil and a light sprinkle of salt.  Spread the asparagus in a single layer on a baking sheet and roast until the spears are slightly limp when you hold them from the bottom, 4-8 minutes depending on their thickness.  They will continue to cook once you remove them from the oven.  Let cool.
Fried Sage:.
Heat the oil in a 1 1/2 - 2-quart saucepan.  Drop in half of the sage leaves and turn them in the oil with a wire skimmer or slotted spoon.  They'll sizzle loudly at first, but if they're dry, they won't splatter.  Fry for only 10 to 15 seconds, then remove them to paper towels to drain.  Do not let the leaves brown.   Fry the remaining sage leaves and sprinkle them all lightly with salt.  They should crisp when they cool.  The sage can be fried up to 1 day ahead of time; it will stay crisp if stored in an airtight container at room temperature.
Cheese:.
Hold a wedge of Parmigiano in your hand and use a sharp vegetable peeler with light pressure to shave thin curls of the cheese into a bowl.  You'll want to shave off 2 ounces, about 1 cup.
Dressing:.
Combine all the dressing ingredients except the olive oil in a small mixing bowl, then whisk in the oil.
Assembling the salad:.
When ready to serve, toss the asparagus with the dressing in a large bowl.   Arrange the  asparagus in a fan shape on a serving platter or individual plates.  Sprinkle with the Parmigiano shavings and then with the fried sage leaves.  If you have a sage plant that's flowering, sprinkle the salad with some of its blossoms.
Variation:
Warm Roasted Asparagus with Sage Butter:.
Roast the asparagus spears as directed.  While they are roasting, melt 4 tablespoons unsalted butter in a small (8-inch] skillet over medium-low heat.  Add the 30 sage leaves and cook, stirring often, until the butter begins to brown slightly and the sage gives off a nutty, toasty aroma, 3 to 4 minutes.  Stir in the finely sliced zest of 1 lemon, 3 tablespoons lemon juice, and 1/4 teaspoon salt.  Transfer the asparagus to a warm platter and spoon the sage leaves and lemon butter on top.  Sprinkle with the Parmigiano shavings and sage blossoms if available.
Yellow Curry Chicken (Thai Soup)


Ingredients:
boneless chicken breast half, potatoes, carrots, red curry paste, coconut milk, fish sauce, salt, sugar, curry powder, water, chicken broth, bay leaf

Directions:
Pre-cook the potatoes and carrots. Don’t cook them too done, since they will simmer with the main dish later.
Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces.
In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 – 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion].
Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes.
Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes.
Add frozen peas (I put in spinach instead] and let it simmer until all vegetables and chicken are cooked. About 5 – 7 more minutes.
Serve with rice (Basmati or Jasmine is best].
**you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.
Coleslaw


Ingredients:
sugar, salt, dry mustard, celery seed, cider vinegar, canola oil, cabbage, carrot

Directions:
shred cabbage and peeled carrots into bowl.
combine all other ingredients into medium saucepan.
cook until sugar is dissolved.
cool dressing.
pour some of the dressing over the mixed cabbage and carrot mixture, continue until all is coated.
remaining dressing can be frozen.
Confectioners Sugar Replacement for Diabetics (Sugar Free)


Ingredients:
cornstarch, Splenda granular

Directions:
Combine all ingredients in food processor or blender., Whip until well blended and powdered.
The Pampered Chef's Chicken Piccata Pasta


Ingredients:
boneless skinless chicken breasts, olive oil, lemon pepper, reduced-sodium chicken broth, onion, angel hair pasta, lemon, cream cheese, water, capers, fresh parsley, fresh parmesan cheese

Directions:
Cut chicken into 1-in. pieces.  Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
Meanwhile, pour broth into bowl, cover and microwave HIGH 8–10 minutes or until broth comes to a boil. On clean cutting board, chop onion. Add onion to skillet; cook 10–20 seconds or until onion is and fragrant. Carefully add broth and pasta to Skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
Zest lemon to measure 1 tablespoon. Juice lemon to measure 2 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1–2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parsley and Parmesan cheese, if desired.
Cook's Tip: To substitute Lemon Pepper Rub, in Step 1, toss chicken with 1 teaspoon each salt and coarsely ground black pepper. In Step 2, add 2 pressed garlic cloves to onion; cook as directed. In Step 3, increase lemon juice to 3 tablespoon.
Stir-Fried Cellophane Noodles


Ingredients:
cellophane noodles, ginger, green onions, pork, chicken broth, chicken bouillon cube, soy sauce, vinegar, salt, pepper

Directions:
Soak mushrooms in water for 30 minutes; discard tough stocks; cut mushrooms into thin slices.
Soak cellophane noodles, in a separate bowl, in hot water for 5 minutes; drain.
Slice ginger, green onion, and pork.
Heat oil in skillet.
Stir fry ginger, pork, and mushrooms for 2 minutes.
Add green onions, chicken broth, bouillon cube, and soy sauce.
Bring to boil; simmer for 5 minutes.
Add noodles, vinegar, salt and pepper.
Stir to mix.
Simmer another 5 minutes.
Three Bean Salad With Bacon Dressing


Ingredients:
water, dried black beans, dried red kidney beans, string beans, smoked bacon, white wine vinegar, honey, dijon-style mustard, salt, black pepper, lemon wedge

Directions:
Drain the soaked black and red beans separately in a strainer. In two medium saucepans, bring 5 cups of water (2 1/2 cups in each] to a boil. Add the black beans to one pot and the red beans to another, reduce the heat under both to medium, and simmer for about 45 minutes, until the beans are tender but not soft.
Drain the beans separately in a colander and set aside, covered. Bring the remaining 3 cups of lightly salted water to a boil in one of the saucepans, and fill a large bowl with cold water and add several ice cubes to it. Cook the string beans for 3 to 4 minutes, depending on their size, until they are tender but still bright green.
Immediately drain them and plunge them into the ice water to retain their green color. Drain and dry on paper towels.
In a medium heavy skillet cook the bacon strips over medium heat until crisp. Remove the bacon with a slotted spoon and drain briefly on paper towels.
In a small bowl, measure 1 tablespoon of the bacon fat and whisk it together with the remaining ingredients (except lemon wedges].
In a large serving bowl, combine all the beans and drizzle the dressing over. Toss gently just to coat all the ingredients evenly, crumble the bacon over the top and serve while still slightly warm, Garnish with lemon wedges.
Black and White Cupcakes


Ingredients:
flour, sugar, baking soda, salt, water, cider vinegar, vanilla, cream cheese, egg, sugar

Directions:
In a large bowl, stir together the first 5 ingredients.
In another bowl, beat together water, oil and vanilla.
Gradually add to the dry ingredients, stirring until well blended.
Fill 18 cupcake liners half full of batter.
Beat the filling ingredients and put a tablespoon of the filling on each cupcake, on top of the chocolate batter.
Bake at 350°F for 25 minutes.
Bread Machine Bagels


Ingredients:
warm water, salt, white sugar, bread flour, active dry yeast, boiling water, white sugar, cornmeal

Directions:
Place water, salt, sugar, flour and yeast in the bread machine pan in the order recommended by the manufacturer. Select Dough setting.
When cycle is complete, let dough rest on a lightly floured surface. Meanwhile, in a large pot bring 3 quarts of water to a boil. Stir in 3 tablespoons of sugar.
Cut dough into 9 equal pieces, and roll each piece into a small ball. Flatten balls.
Poke a hole in the middle of each with your thumb. Twirl the dough on your finger or thumb to enlarge the hole, and to even out the dough around the hole.
Cover bagels with a clean cloth, and let rest for 10 minutes.
Sprinkle an ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with your choice of toppings.
Bake in a preheated 375°F (190°C] oven for 20 to 25 minutes, until well browned.
Mexican Hot Chocolate


Ingredients:
milk, cinnamon stick, cloves, dark chocolate

Directions:
Gently heat milk on low with spices in a saucepan until almost boiling., Add chocolate, increase to medium heat., Stir until melted., Pour into blender, add almond extact., Whizz on high speed for 30 seconds, until frothy., You can also use a hand held mixer or wire wisk., Pour into warmed mugs or heat proof glasses., Serve immediately.
Cranberry Bundt Cake


Ingredients:
fresh cranberries, dark brown sugar, cranberry juice, ground allspice, pumpkin pie spice, whole wheat flour, all-purpose flour, baking powder, salt, baking soda, vanilla extract, unsalted butter, canola oil, apples, pear, walnuts, confectioners' sugar, water

Directions:
Preparing filling:
Combine cranberries, brown sugar, juice and allspice/pumpkin pie spice, in a small nonreactive saucepan.  Cook over medium-high heat, stirring until the sugar is melted.  Continue to cook, stirring occasionally until most of the cranberries have burst, 5 to 6 minutes.  Set aside.
Preheat oven to 350 deg. F.  Coat a 10-cup Bundt or tube pan with cooking spray.
Preparing Cake:
Whisk whole-wheat flour, all purpose flour, baking powder, salt and baking soda in a medium bowl.  Combine yogurt and vanilla in a small bowl.
Beat butter, oil and granulated sugar in a large mixing bowl with an electric mixer on medium-high speed until well combined.  Add eggs, one at a time, beating after each addition until just incorporated.  Scrape down the sides.  Add the dry ingredients alternately with the yogurt mixture, starting and ending with the dry ingredients and beating on low speed just until incorporated after each addition, scraping down the sides as necessary.  Fold in apple (or pear] and walnuts.
Spoon half the batter into the prepared pan.  Spoon the filling on top of the batter leaving a little border of batter on both sides.  Top with the remaining batter and smooth the top.
Bake the cake until light brown and toothpick inserted in the center comes out clean, about 1 hour (check at 55 min.].  Let cool in the pan for about 15 minutes.  Run a knife around the edges and center, then turn out onto a wire rack to cool completely for about 2 hours.
Preparing Glaze:
Place confectioners' sugar in a small bowl.  Add 1 tablespoon water and stir until smooth.  Add more water as needed to achieve a thick glaze consistency.  Paint the glaze over with a pastry brush.
Spagetti and Meatballs With Ninja Cooking System


Ingredients:
water, spaghetti

Directions:
Pour a4 cups water into pot.
Stir in spaghetti, sauce and meatballs.
Set OVEN to 300 for 25 minutes.
Cover and cook until pasta is tender and meatballs are hot, stirring occasionally.
NOTE:  When using thinner sauces, use 2/ 3/4 cup water.
For whole grain and thicker pastas, increase cooking time by 2-5 minutes or until pasta is tender.
Serve immediately.
Tuna Salad Stuffed Tomatoes


Ingredients:
albacore tuna, celery, sweet onion, sliced ripe olives, hard-boiled eggs, Hellmann's mayonnaise, paprika, red ripe tomato

Directions:
In a large mixing bowl, break up tuna.
Add celery, onions and olives and mix.
In a 2 cup measuring cup, mix mayonnaise and remaining seasonings to blend.
Combine mayonnaise mixture to tuna and vegetables and blend well, folding in chopped eggs.
Slice off top of ripe tomatoes, scoop out pulp and reserve for other use.
Spoon in tuna salad mixture to fill.
Sprinkle with paprika, salt & pepper if desired.
Garnish with black olive and celery leaves.
Serve as is, or chill for later serving.
Fiesta Chili Cornbread Pie


Ingredients:
milk, eggs, cheddar cheese, monterey jack cheese, green onion, pitted ripe olives, sour cream

Directions:
CORN BREAD CRUST:
Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
Spoon half of batter into each of the pans.
Bake for 20 min; cool in pans on wire rack for 10 minutes.
Invert each crust onto a serving platter.
FILLING:
Heat the Chili in a saucepan over medium heat till hot.
Spread the Chili evenly over the prepared crusts.
Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
Garnish with sour cream.
Cut into 8 wedges.
Loaded Cookies in a Cookie Bar


Ingredients:
butter, light brown sugar, sugar, all-purpose flour, rolled oats, baking powder, cinnamon, salt, eggs, vanilla extract, water, bittersweet chocolate chips, bittersweet chocolate, pecans, walnuts

Directions:
Preheat oven to 350°F; grease a 9x13 baking pan.
In a large bowl, cream together butter and sugars until smooth.
In a medium bowl, whisk together flour, oats, baking powder, cinnamon and salt. Set aside.
Beat in eggs into butter mixture, one at a time for a minute for each. Then, stir in the vanilla extract and water.
Gradually mix in the flour mixture until well blended.
Fold in both types of chocolate chips and chopped nuts.
Spread 1/2 of cookie dough evenly into greased baking pan. Next, sprinkle dough with cookie crumbles. Then, spread the remaining dough over crumbles.
Top with candy pieces and place in oven to bake for 30-35 minutes.
When done, cool completely on wire rack before removing from pan and cutting into bars.
Real Thai Green Curry Paste (Nam Prik Gen Kayo Wan)
Category: side-dish
By Wiley

This is a green curry paste recipe from central Thailand that incorporates the Indian spices of the South and the fresh herbs from the North. This recipe will make a bulk curry paste that will keep for a few weeks in the refrigerator and make several batches of curry. Fresh curry paste always makes your curries taste better than premade pastes that contain preservatives.

Ingredients:
1 cup chopped Thai chile peppers
3  shallots, chopped
2  cilantro roots, peeled and chopped
1 head garlic, peeled and chopped
2 ½ ounces fresh Thai basil leaves, chopped
2 stalks lemongrass, sliced
2 tablespoons peeled and chopped galangal
2 tablespoons grated kaffir lime zest
2 tablespoons fermented shrimp paste
2 tablespoons freshly toasted cumin seeds
2 tablespoons peeled and chopped fresh turmeric root
1 tablespoon toasted coriander seeds
1 tablespoon salt
1 tablespoon ground white pepper

Directions:
Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, kaffir lime peel, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

Prep time: 30 mins
Total time: 30 mins
Yields: 36 servings

Calories: 13.2
Fat: 0.2 g
Carbohydrates: 2.7 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 0.7 g
Cholesterol: 0.5 mg
Sodium: 198.7 mg