xiaoxl/recipe_data huggingface dataset:
Cranberry Muffins
Category: bread
By GINGER P

Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.

Ingredients:
1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar
¼ cup vegetable oil
1  egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups chopped cranberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners. Sift together flour, salt and baking powder. Set aside. Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest. Add flour mixture and stir just until mixed. Fold in cranberries. Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Yields: 12 muffins

Calories: 136.2
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 20.4 g
Sugars: 6.5 g
Dietary fiber: 1.2 g
Protein: 2.3 g
Cholesterol: 15.5 mg
Sodium: 177 mg
Gigi's Carrot Cake by Emeril Lagasse


Ingredients:
unsalted butter, unsalted butter, granulated sugar, all-purpose flour, baking soda, ground cinnamon, salt, eggs, pure vanilla extract, carrots, pecans, cream cheese, unsalted butter, confectioners' sugar, pure vanilla extract, pecans

Directions:
Preheat the oven to 350 degrees F.
Butter 3 (9-inch] cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.
For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.
When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.
Simple Time Pork Chops
Category: main-dish
By mystery76f

This great-tasting, boneless pork chop recipe is quick and easy to cook.

Ingredients:
4  boneless pork chops
1 teaspoon seasoned salt
1 teaspoon garlic powder
1 teaspoon dried parsley
4 teaspoons butter, softened
4 teaspoons mayonnaise
1 cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F (180 degrees C). Place pork chops in a baking pan.  Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 4 servings

Calories: 325.4
Fat: 24.5 g
Saturated fat: 12.2 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 24.2 g
Cholesterol: 90.9 mg
Sodium: 524.6 mg
Mimi's Parmesan Cheese Bread (Bread Machine)


Ingredients:
water, butter, honey, parmesan cheese, salt, bread flour, water, butter, honey, parmesan cheese, salt, bread flour

Directions:
Put into the bread machine in the order that the manufacturer recommends.
Basic cycle; light crust; loaf size.
Watch after it begins to knead to see if you need more liquid or more flour as you want it the right consistency--add a little at a time till it is right.
Cool on rack.
Pretzel Crunch


Ingredients:
butter, brown sugar

Directions:
Preheat oven to 450 and line a jelly roll pan with foil., Break up pretzels on pan., Melt butter., Add brown sugar and stir well., Pour over pretzels and stir until well coated., Bake 5 minutes., Cool and break apart as desired.
Lentil Delight


Ingredients:
butter, celery, bell pepper

Directions:
Melt butter over low heat in a heavy pan., Add onions and stir., Add lentils, celery and peppers and cover with a tight lid., Simmer until lentils are fork-tender.
Hot and Spicy Chili


Ingredients:
ground beef, stew beef chunk, tomato sauce, diced tomatoes with jalapenos, white beans, black beans, kidney beans, chili peppers, habanero pepper, beer, garlic clove, yellow onion, chili powder

Directions:
Prep all veggies in separate containers.  Slice all peppers, do not separate seeds, chop onion and slice or chop garlic.
Pour tomato sauce and diced tomatos into large pot and use medium to high heat.  Stir often to prevent burning sticking to bottom.
Add peppers, onion, garlic and peppers to sauce as you stir.
Brown the ground beef in a separate pan over high heat until color is more brown than pink and add to pot WITH oil from browning.
Repeat as needed until all beef is used.  I recommend doing this is small amounts using a spatula to “stir” beef. “A metal spatula is recommended as you will have to break apart pieces that stick together,.
Make sure the stew beef is cut into small cubes, 2 to 3 fingers in width, and brown in pan as done previously with ground beef and add to pot with oil.
Remove the skin from the spicy sausage and brown the filing like above and add to pot with oil.
add beer to pot.
Open and add cans of beans one at a time stirring as they are added.  – Drain the beans for a thicker final chili or add all for a thinner one.
Lower heat to medium low and let chili simmer for an hour or two stirring to prevent sticking at bottom of pot.
Add Three tablespoons of Mongolian fire oil.
Add 1/8 to 1/4 cup chili powder Add Red pepper, chili powder and favorite hot sauce until desired spice level is attained.
Let simmer for 2 or more hours, stirring each 15 min max, to fully cook meat and allow for spice infusion.
Fudgy Brownies


Ingredients:
sugar, eggs, hot water, instant coffee granules, butter, vanilla extract, all-purpose flour, salt, powdered sugar

Directions:
Preheat oven to 325°.
Place sugar and eggs in a large bowl; beat with a mixer at high speed until thick and pale (about 5 minutes]. Combine hot water and coffee granules, stirring until coffee granules dissolve. Add coffee mixture, butter, and vanilla extract to sugar mixture; beat at low speed until combined.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt, stirring with a whisk. Gradually add flour mixture to sugar mixture, stirring just until moist (batter will be thick].
Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 325° for 23 minutes or until brownies spring back when touched lightly in center. Cool in pan on a wire rack. Garnish brownies with powdered sugar, if desired.
Spinach and Feta Pita Bake
Category: world-cuisine
By Heatherbee

This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!

Ingredients:
1 (6 ounce) tub sun-dried tomato pesto
6 (6 inch) whole wheat pita breads
2  roma (plum) tomatoes, chopped
1 bunch spinach, rinsed and chopped
4  fresh mushrooms, sliced
½ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
3 tablespoons olive oil
ground black pepper to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spread tomato pesto onto one side of each pita bread and place them pesto-side up on a baking sheet. Top pitas with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese; drizzle with olive oil and season with pepper. Bake in the preheated oven until pita breads are crisp, about 12 minutes. Cut pitas into quarters.

Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Yields: 6 servings

Calories: 349.9
Fat: 17.1 g
Saturated fat: 3.9 g
Carbohydrates: 41.6 g
Sugars: 2.8 g
Dietary fiber: 6.9 g
Protein: 11.6 g
Cholesterol: 12.6 mg
Sodium: 587.1 mg
Banana Raspberry Smoothie (Vegan)


Ingredients:
banana, raspberries, honey, mint leaves, lime wedge

Directions:
Throw it all in a blender (except mint and lime wedge], and puree!
Stir in the mint leaves, bruising slightly, and garnish with lime.
Enjoy!
Papaya Pie (Antigua and Barbuda)


Ingredients:
papayas, lime juice, lime zest, cinnamon, flour, sugar

Directions:
Peel the papayas and remove the seeds. Roughly mash them.
Add the lime juice, the lime zest, the cinnamon and the orange extract. Mix well.
Fold in the flour and sugar. At this point, you might want to taste the mixture and adjust the ingredients according to how sweet you like it.
Beat the eggs until they form stiff peaks.
Gently fold the egg whites into the papaya mixture.
Pour the mixture into the pie crust.
Bake at 325 degrees for about 45 minutes, or until the filling is set and slightly brown on top.
Serve chilled.
Lemony Asparagus With Almonds


Ingredients:
asparagus spears, butter, lemon juice

Directions:
Wash asparagus spears and trim off about 1/2" of the end.
Fill a medium sized skillet with 1" of water.  Bring to a boil over medium high heat.  Add asparagus spears and cover. Cook for about 4 to 5 minutes until crisp tender.  I prefer thin asparagus but if you use thicker, increase the cook time to about 7 to 8 minutes.
Drain asparagus and set aside.
Melt butter in a medium sized skillet and add slivered almonds.  Cook and stir for about 3 minutes or until almonds are lightly browned.  Remove from heat and stir in lemon juice.
Place asparagus in a serving dish and pour almond and lemon juice over.  Serve warm.
Serves 4 to 6.
http://www.cleanfreshcuisine.com/?p=4228.
Summer BLT Rotisserie Chicken Salad


Ingredients:
bacon, Dijon mustard, maple syrup, olive oil, red onion, garlic clove, salt, fresh ground black pepper, romaine lettuce, grape tomatoes, carrot, pecans

Directions:
In saucepan, cook bacon over medium heat 5-6 minutes or until browned.
Using a slotted spoon, transfer bacon to paper towels to drain.
Save 2 T bacon drippings from saucepan.
With a wire whisk, add balsamic vinegar, Dijon, maple syrup, oil, onions, garlic, salt and pepper to drippings in saucepan and heat to boiling over medium heat.
Remove from heat.
Place romaine in large salad bowl.
Add tomatoes and carrots.
Pour hot dressing over romaine, tossing lightly until coated.
Add chicken and toss until well mixed.
Crumble bacon and sprinkle over salad.
Sprinkle pecans over salad.
Three Avocado Sandwiches


Ingredients:
avocados, swiss cheese, red onions, lettuce, butter

Directions:
AVOCADO, SWISS CHEESE & ONION SANDWICH.
Lightly butter each slice of toast.
Apply dressing to 8 slices of toast.
Build sandwich with lettuce leaf, onion, cheese. Top with avocado and toast slice.
AVOCADO, HAM & OLD BAY COLESLAW SANDWICH.
2 avocados, peeled and sliced.
16 slices Rye bread (or sour dough].
16 slices sliced ham, deli style.
1 tsp celery seed.
1-2 tbls Bleu cheese dressing, as desired.
1 cup Old Bay coleslaw recipe#130664.
Add celery seed and Bleu cheese dressing( if too dry for you]to slaw.
Place 1 slice of ham on 8 slices bread, each.
Apply coleslaw, followed by another slice of ham.
Top with second slices of bread.
AVOCADO, BACON & CASHEW SANDWICH.
2 avocados, peeled and sliced.
1 lbs bacon, cooked crisp & crumbled.
1/2 cup cashews, chopped.
2 tbls butter, softened.
2 tsp lemon juice, fresh.
16 slices cracked wheat bread, (or potato bread] toasted.
Combine bacon & nuts.
Blend butter with lemon juice.
Spread on 8 slices of toast.
Sprinkle bacon mixture over toast evenly.
Top with avocados. Butter rest of bread  and place on top of avocados.
True Blue Custard Crunch Pie
Category: desserts
By Beth Zelle

This is delicious warm and even better after refrigerating!  The custard like filling and crunchy topping are so complimentary.  It is not your ordinary blueberry pie and is so simple to prepare.

Ingredients:
8 ounces sour cream
¾ cup sugar
1  egg
2 tablespoons flour
2 teaspoons vanilla extract
¼ teaspoon salt
2 ½ cups fresh blueberries
1 (9 inch) unbaked pie crust
3 tablespoons all-purpose flour
2 tablespoons white sugar
3 tablespoons chilled butter, cut into small pieces
4 tablespoons chopped pecans

Directions:
Preheat oven to 400 degrees F (200 degrees C). Beat together sour cream, 3/4 cup sugar, egg, 2 tablespoons flour, vanilla extract and salt in a mixing bowl until smooth. Gently fold the blueberries into the sour cream mixture. Spoon the filling into the unbaked pie crust. Bake in the preheated oven for 25 minutes. While the filling is baking, prepare the streusel crunch topping: In a medium bowl combine 3 tablespoons flour and 2 tablespoons sugar. Cut the cold butter into the flour mixture until crumbly. Fold in the chopped pecans. After the filling has baked 25 minutes, sprinkle the streusel crunch topping over the top of the pie. Bake until the topping is golden brown, about 15 additional minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 378.4
Fat: 21.2 g
Saturated fat: 8.7 g
Carbohydrates: 44.3 g
Sugars: 26.8 g
Dietary fiber: 2.4 g
Protein: 4.3 g
Cholesterol: 47.2 mg
Sodium: 244.7 mg
Premium Pizza Crust
Category: bread
By NANDITA

This is a double-rise dough typical of Neapolitan pizza. Two different rise methods are provided, one overnight in refrigerator and the other with a sponge.

Ingredients:
1 ½ teaspoons active dry yeast
1 ½ cups water
3 cups all-purpose flour
1 teaspoon sea salt

Directions:
OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight. SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well. Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and salt; beat well.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, about 2 to 3 hours. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces. Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza toppings).  Preheat oven to 450 degrees F (230 degrees C). Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved. Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 15 hrs
Yields: 2 - 12 inch crusts

Calories: 172.8
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 36.1 g
Sugars: 0.1 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Sodium: 222.6 mg
Inbal Jerusalem Hotel Snowball


Ingredients:
vanilla bean, sugar, gelatin, cold water, mascarpone cheese, cream cheese, cream cheese, gelatin, cold water, sugar, cornflour, white chocolate

Directions:
Combine gelatin with cold water
Combine cream, sugar and vanilla bean in a pot over medium heat– using a knife to split and remove the seeds. When combined, remove from heat.
Temper the egg yolks with some of the hot cream mixture, and then gradually combine the eggs and cream – stirring constantly so that the eggs do not scramble.
Add gelatin to the newly combined cream and egg yolks and mix well.
Using a mixer, whisk together all Mixer whisk together both cream cheeses and mascarpone until smooth. Combine with cream, eggs and gelatin, stirring slowly until the mix is a homogenous mixture.
Pour the mixture hemispherical silicone molds and freeze.
White Chocolate Coating - Combine gelatin with cold water.
Heat sweet condensed milk, cream, sugar and food coloring over medium heat. Once the mixture begins to boil, add cornstarch and let the mix return to a boil, stirring constantly.
Add gelatin and white chocolate, and stir until smooth.
Remove from heat, and allow mixture to cool until it is 40 degrees Celsius.
Place frozen hemispheres on a sheet tray, stacking two to form a full circle.
Carefully pour icing over frozen “Snowballs” and freeze until hardened.
Pineapple Salsa
Category: appetizers-and-snacks
By SVPORTER

A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish.

Ingredients:
1 cup finely chopped fresh pineapple
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
¼ cup chopped onions
2  green chile peppers, chopped
¼ cup orange juice
¼ cup chopped fresh cilantro
½ teaspoon ground cumin
salt and pepper to taste

Directions:
In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 92.5
Fat: 0.5 g
Saturated fat: 0.1 g
Carbohydrates: 19.3 g
Sugars: 4.8 g
Dietary fiber: 5.1 g
Protein: 4.5 g
Sodium: 226.8 mg
Dr. C's Tomato Pie


Ingredients:
tomatoes, basil leaves, green onion, cheddar cheese, mozzarella cheese, mayonnaise, Dijon mustard, parmesan cheese, flour

Directions:
Prebake pie shell until partially baked.
Peel and slice tomatoes about 1/2 inch thick (I didn't peel].
Dredge tomato slices in flour and layer in pie shell.
Layer green onion and basil, salt and pepper.
Repeat layers until pie is over filled the tomatoes will cook down as the pie bakes.
Mix together the cheddar and mozzarella cheeses with mayo and mustard and spread evenly over top of the pie to cover all the tomatoes.
Sprinkle generously with parmesan cheese.
Bake at 350 degrees until pie is brown about 45 minutes to an hour.
Serve at room temperature or heated.
Cajun Smothered Pork Chops


Ingredients:
onion, tomatoes with jalapeno peppers

Directions:
Sprinkle both sides of pork chops with seasoning blend.
In 12-inch nonstick skillet, heat oil over medium-high heat. Add onion; cook about 2 minutes, stirring occasionally, until slightly tender. Push onion to one side of skillet. Add pork to other side of skillet. Cook about 3 minutes, turning once, until browned.
Add tomatoes. Heat to boiling; reduce heat. Cover; cook 4 to 8 minutes or until pork is no longer pink in center.
Tip: For a less spicy dish, use plain diced tomatoes instead of the diced tomatoes with jalapeno peppers.
Kahlua Peaches and Cream


Ingredients:
"Kahlua"

Directions:
Pour Kahlua, Peach schnapps and cream over ice., Stir and enjoy!
Peanut Butter Pie With Meringue Topping


Ingredients:
powdered sugar, peanut butter, cornstarch, sugar, salt, milk, butter, vanilla

Directions:
Combine powdered sugar and peanut butter.
Blend with fork or pastry blender until coarse crumbs form.
Spread half of crumbs onto cooled pie shell.
Set aside.
Combine cornstarch, sugar, and salt.
Add scalded milk and mix well.
Pour small amount slowly over beaten egg yolk and mix.
Cook on top of double boiler until mixture thickens.
Add butter and vanilla; pour into prepared pie shell.
Beat egg whites until soft peaks form a meringue.
Spread on filling, sealing sides by crust.
Sprinkle with remainder of peanut butter crumbs.
Brown slightly under broiler-- WATCH!
to avoid crumbs burning.
Allow to cool and chill until ready to serve.
NOTE: If you're in a rush and need a shortcut, you could substitute vanilla or French Vanilla pudding mix for the filling made from scratch-- either the kind you cook or instant should be okay-- Prepare according to package directions.
Pistachio Melt Aways


Ingredients:
powdered sugar, butter, shortening, eggs, instant pistachio pudding mix, flour, baking soda, salt, sugar

Directions:
In large bowl blend sugar, butter, shortening, almond extract, eggs, pudding mix, and food color.
Add flour, soda and salt. Mix well.
Chill for 1 hour.
Heat oven to 375. Shape into 1-inch balls, roll in sugar. Place on ungreased cookie sheets leaving 2 inches between coookies. Bake 8 - 10 minutes Immediately remove from sheets and cool on racks.
Preparation time includes chill time.
Irish Tacos
Category: main-dish
By PacNWCook

We had these at an Irish Pub, they were to die for. A combination we thought wouldn't taste too good but all the patrons said it was the best thing on the menu, and they were right!  Corned beef, coleslaw and sauce inside a flour tortilla.

Ingredients:
2 cups plain yogurt
½ cup mayonnaise
1  lime, juiced
2 tablespoons chopped fresh cilantro
1 pinch cayenne pepper, or to taste
salt to taste
1 ½ cups shredded corned beef
8 (10 inch) flour tortillas
1 pound prepared coleslaw

Directions:
Mix together the yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt in a bowl until smooth. Place the corned beef in a saucepan over medium-low heat just until hot. Place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. To assemble, arrange about 2 tablespoons of coleslaw on a tortilla; follow with 3 tablespoons of corned beef. Drizzle with 2 tablespoons of the yogurt sauce; roll up to serve.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 tacos

Calories: 433.1
Fat: 20.2 g
Saturated fat: 4.4 g
Carbohydrates: 48.9 g
Sugars: 6 g
Dietary fiber: 3.3 g
Protein: 14.1 g
Cholesterol: 27.3 mg
Sodium: 866.6 mg
Skillet Chili-Mac


Ingredients:
lean ground beef, onion, chili beans, kidney beans, tomato sauce, tomatoes, elbow macaroni, diced green chilies, chili powder, cayenne pepper, cheddar cheese, monterey jack cheese, mozzarella cheese, water

Directions:
In a large skillet, cook meat & onion until meat is browned; drain fat.
Stir in the rest of the ingredients except cheeses.
Bring to a boil then reduce heat. Cover & simmer 20 mins., stirring often.
Top with cheese. Cover & heat for 2 minutes or until cheese is melted.
Cashew Nut Chicken


Ingredients:
chicken breasts, gingerroot, green onion, cornstarch, soy sauce, raw cashew nuts, sherry wine, soy sauce, vinegar, cornstarch, sugar

Directions:
Cut the boned chicken breasts lengthwise into 1/2" strips, then cut the strips crosswise to make 1/2" squares.
Place the diced chicken in a bowl and marinate with egg white, cornstarch and soy sauce. Let stand for at least 30 minutes.
Fry cashew nuts on medium low heat, until they are lightly brown. Be careful not to let them burn.
Stir-fry diced chicken briskly in oil, for about 1 minute (300 degrees]. Remove the chicken and drain off oil from frying pan.
Heat tablespoon oil to fry ginger, red pepper and green onion; add chicken, stir quickly. Next add the seasoning sauce, stir until thickened and heated thoroughly; turn off heat. Add the cashew nut mix just before serving.