xiaoxl/recipe_data huggingface dataset:
Cinnamon Noodle Kugel
Category: side-dish
By minichef

I try and find any excuse to make this recipe, as it is one of my favorites. With the perfect combination of crunchy and sweet, you will never want to use another kugel recipe again.

Ingredients:
1 (12 ounce) package wide egg noodles
6  eggs, beaten
1 (16 ounce) package small curd cottage cheese
2 cups whole milk
1 cup sour cream
1 cup white sugar
6 tablespoons butter, melted
1 (4 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon salt
⅓ cup white sugar
¼ cup brown sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish. Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 16 servings

Calories: 328.4
Fat: 14.8 g
Saturated fat: 8.4 g
Carbohydrates: 38.3 g
Sugars: 22.1 g
Dietary fiber: 0.8 g
Protein: 10.9 g
Cholesterol: 120.2 mg
Sodium: 361.8 mg
Latte Aromatica


Ingredients:
milk, honey, vanilla extract, cinnamon, nutmeg

Directions:
All the ingredients are proportioned to your own tastes.
Line the bottom of your mug with honey, then add vanilla, cinnamon and nutmeg in amounts to your liking.
Add espresso, then fill mug with steamed milk.
Quick Asparagus Stir-Fry
Category: side-dish
By Toi

One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.

Ingredients:
2 tablespoons olive oil
1 clove garlic, minced
1 pound asparagus, trimmed and cut into 1 1/2-inch diagonal pieces
salt
1 squeeze lemon juice, or to taste

Directions:
Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 4 servings

Calories: 83.8
Fat: 6.9 g
Saturated fat: 1 g
Carbohydrates: 4.8 g
Sugars: 2.1 g
Dietary fiber: 2.3 g
Protein: 2.5 g
Sodium: 41.3 mg
Peppermint Chip Cheesecake


Ingredients:
butter, cream cheese, sugar, cornstarch, eggs, heavy whipping cream, vanilla extract

Directions:
Combine cookie crumbs and butter; press onto the bottom and 1 inch up the sides of a 9-inch springform pan.
Beat cream cheese, sugar and cornstarch until smooth; lightly beat eggs and egg yolk, add to cream cheese mixture and beat on low speed just until combined; stir in the cream, extracts and food coloring; fold in the chocolate chips.
Pour into crust (the mixture will come up above the edge of the cookie crust and that's OK] and place the pan on a baking sheet.
Bake at 325° for 50-60 minutes or until the center is almost set; cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer then cover and chill overnight.
Remove sides of pan to serve and refrigerate any leftovers.
Chicken Scaloppine With Limoncello Sauce


Ingredients:
boneless skinless chicken breasts, Dijon mustard, egg, panko breadcrumbs, rosemary, thyme, marjoram, sage, fresh ground black pepper, lemon pepper, kosher salt, garlic powder, olive oil, butter, chicken broth, lemon juice, capers, lemon slices, fresh parsley

Directions:
Whisk mustard and egg in a small bowl.
Put bread crumbs on a large shallow plate and top with equal big pinches of rosemary, thyme, marjoram and sage and a few cranks of the pepper mill. Literally pinch the herbs to  help release the flavor. Sprinkle with a pinch of kosher salt (or more if you like salt] and garlic powder. Mix thoroughly with your fingers.
Heat oil and butter in a large saute pan on medium-high heat.
Dip the breasts in egg/mustard mixture and dredge in crumbs.
Cook chicken for 3-4 minutes a side, or until it is no longer pink inside and the crumbs are a nice golden color. Remove and transfer to a plate to keep warm.
Add broth and limoncello to the empty pan and  scrape the brown bits with a rubber spatula. If you are adding lemon juice for a more lemony flavor add it now.
Add capers, lemon slices and parsley and stir to combine. Steep for about two minutes. The sauce will rapidly evaporate so watch it carefully.
Place chicken breasts on plates and top with the cooked lemon circles and spoon sauce over chicken.
Brazilian Chicken With Coconut Milk Sauce


Ingredients:
ground cumin, ground cayenne pepper, ground turmeric, ground coriander, boneless skinless chicken breast halves, salt, pepper, olive oil, onion, fresh ginger, garlic cloves, tomatoes, light coconut milk, fresh parsley

Directions:
In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander.
Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
Heat 1 tablespoon olive oil in a skillet over medium heat.
Place the chicken in the skillet.
Cook 10 to 15 minutes on each side, until no longer pink and juices run clear.
Remove from heat and set aside.
Heat the remaining olive oil in the skillet.
Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender.
Mix in the tomatoes and continue cooking 5 to 8 minutes.
Stir in the coconut milk.
You may add additional salt and/or pepper to the sauce, if desired.
Serve over the chicken.
Garnish with the parsley.
Avocado Cristo With Cherry Tomato Jam and Balsamic Reduction


Ingredients:
eggs, milk, garlic, cumin, avocados, monterey jack cheese, cherry tomatoes, sugar, lime juice, cilantro, avocado

Directions:
Preheat oven to 375 degrees F.
In a medium size bowl combine the eggs, milk, garlic, cumin, and salt and pepper, and lightly beat.
Dip the bread slices in the egg mixture covering both sides.
In a baking dish lightly coated with olive oil, place a layer of bread slices on the bottom.
Arrange a layer of avocado slices in a fan design on top of the bread.
Cover with a layer of Monterey Jack.
Place another layer of the dipped bread slices over the cheese and avocados.
Bake in the oven for 15 minutes, or until bread is nicely browned.
To make the tomato jam, saute the tomatoes and sugar in a pan until liquid reduces and becomes thick.
In a medium size pot, reduce the vinegar until slightly thickened.
To serve, remove the avocado cristo from baking dish and cut into wedges.
Arrange wedges on each plate with the plum tomato jam and a drizzle of the balsamic reduction.
Garnish plate with lime juice, chopped cilantro, and a slice of avocado.
PETA's Pancakes


Ingredients:
unbleached all-purpose flour, sugar, baking powder, salt, soymilk

Directions:
Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly.
Mix in the soy milk and oil, and, with an electric mixer or wire whisk, beat just until the batter is smooth.
Measure 1/3 cup batter onto a hot, oiled griddle.
When bubbles appear on the upper surface of the pancake (in about 2 minutes], lift with a spatula and flip the pancake.
Cook the pancake for another 2 minutes.
Remove from the pan and keep warm while you make the remaining pancakes.
Serve warm with maple syrup or fruit syrup.
Garlic Wasabi Pork Chops


Ingredients:
soy sauce, wasabi powder, water, fresh garlic cloves

Directions:
Place the pork chops and soy sauce in a freezer bag and marinate overnight in the fridge.
Preheat your oven to 400°F  Place the chops on a baking sheet and pour the remaining soy sauce over them.  Mix the wasabi powder and water to make a thick paste (if you can't find wasabi powder, you can use the paste from a tube, but the taste isn't as pungent].  Finely chop the garlic and mix with the wasabi. Spread the mixture evenly over each pork chop.  Bake at 400F for 25 minutes.
Spinach Salad With Oranges, Dried Cherries, and Candied Pecans


Ingredients:
candied pecans, candied pecans, navel oranges, shallot, olive oil, dried cherries

Directions:
Cut and peel white pith from oranges.  Cut between membranes to release orange segments into a small bowl.
Combine shallot with balsamic vinegar in bowl.  Whisk in olive oil and season with salt and pepper to taste.
Place orange segments, spinach, and cherries in salad bowl, and toss with dressing.  Break apart pecans and add to salad.  Sprinkle goat cheese on top and serve.
Frosted Cinnamon Icebox Rolls


Ingredients:
active dry yeast, warm water, milk, sugar, vegetable shortening, baking powder, salt, egg, flour, butter, sugar, cinnamon, cinnamon, vanilla, confectioners' sugar, milk, vanilla

Directions:
In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
In a mixing bowl, dissolve yeast in warm water.
Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
Beat until smooth.
Mix in enough remaining flour to make a dough easy enough to handle.
Turn dough out onto a floured board; knead 8-10 minutes.
Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours].
Grease two 9x13x2-inch pans.
Punch down dough and divide into two equal portions.
On a lightly floured surface roll one half into a 12"x10" rectangle.
Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon].
Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
Roll up jelly-roll style, beginning at the wider side.
Pinch edges of the dough to seal in the filling.
Carefully cut the roll into 12 equal slices.
Place the slices in one of the prepared pans.
Repeat the process with the other portion of the dough.
Wrap both pans in aluminum foil.
Refrigerate at least 12 hours but no longer than 48.
(To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
Heat oven to 350°F
Remove foil from pans and bake for 30-35 minutes.
For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
Spread over rolls while warm.
Zucchini Asiago Pancakes


Ingredients:
zucchini, eggs, onion, fresh ground black pepper, asiago cheese, fresh basil leaves, flour, salt

Directions:
Grate zucchini into a bowl. Add eggs and mix thoroughly.
Start heating oil in a large skillet.
Add onion, black pepper, asiago cheese and basil to the zucchini. If the batter looks too liquidly, add a bit more flour just to thicken slightly.
When the oil is hot but not smoking, put a spoonful of batter into the pan or griddle, immediately mashing it down to spread the batter and form thin pancakes that can crisp easily.
When the pancakes are golden brown or deeper brown on the underside, flip them over and cook on the second When golden brown on the second side, remove pancakes. Drain on paper towels.
If desired, top with more grated asiago cheese.
Slim's Hot Pepper Sauce


Ingredients:
onion, minced garlic cloves, carrot, chilies, white vinegar, lime juice, salt

Directions:
In a sauce pan, saute the onion and garlic in the oil until soft. (if not using carrot, skip the next two steps].
Add the carrots, if using, with a small amount of water.
Bring to a boil, reduce the heat, and simmer until the carrots are soft.
Place the onion, garlic, and carrot (if using] mixture in a blender, add chiles, and puree until smooth (if needed add a small amount of water - should be smooth not runny].
Combine the puree, vinegar, lime juice (if using], and salt in a sauce pan and simmer until well combined.
Strain if desired and place in bottles and refrigerate.
Tequila Chicken Fajitas


Ingredients:
boneless skinless chicken breast, fresh lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, fresh ground black pepper, garlic cloves, canola oil, red bell pepper, yellow bell pepper, red onion, corn tortillas, fresh cilantro

Directions:
Place the chicken breasts in a heavy-duty resealable bag.Mix together the tequila, lime juice, Worcestershire sauce, red pepper flakes, chili powder, salt, pepper, and garlic in a bowl. Pour into the bag with the chicken, and place into the refrigerator for 45 minutes or longer (I would probably do it several hours].
Heat a large nonstick skillet over medium-high heat, and add the canola oil. Saute the bell peppers and onion until crisp tender, 3 to 5 minutes. Remove from the pan and keep warm.
Remove the chicken strips from the marinade and discard the marinade.
Cook the chicken in the same pan in which you cooked the vegetables for about 6 minutes, or until there is no pink left.
Return the onions and bell peppers to the pan and heat through for about one minute. Season with salt and pepper to taste.
Warm the tortillas and place on plates. Divide the chicken mixture evenly among the tortillas, sprinkle with cilantro, and serve.
Variations:
Tequila Steak Fajitas: Substitute 3/4 pound flank steak for the chicken breasts.
Tequila Shrimp Fajitas: Substitute 3/4 pound shrimp for the chicken. Cook the shrimp for 2 minutes, or just until pink.
Tomato-Cream Sauce for Pasta
Category: side-dish
By Kimber

Serve over your favorite pasta. Absolutely delicious and so easy to make!

Ingredients:
2 tablespoons olive oil
1  onion, diced
1 clove garlic, minced
1 (14.5 ounce) can Italian-style diced tomatoes, undrained
1 tablespoon dried basil leaves
¾ teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon ground black pepper
½ cup heavy cream
1 tablespoon butter

Directions:
In a saucepan, saute onion and garlic in olive oil over medium heat.  Make sure it doesn't burn.  Add tomatoes,  basil, sugar, oregano, salt and pepper.  Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates.  Remove from heat; stir in whipping cream and butter.  Reduce heat and simmer 5 more minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 5 servings

Calories: 182
Fat: 16.6 g
Saturated fat: 7.7 g
Carbohydrates: 6.7 g
Sugars: 3.7 g
Dietary fiber: 1.2 g
Protein: 1.7 g
Cholesterol: 38.7 mg
Sodium: 270.3 mg
White Chocolate Macadamia Nut Chews


Ingredients:
water, white chocolate

Directions:
In a saucepan, cook the Vanilla Caramels and 1 tbsp of Water on LOW until Caramels have melted.
Remove from heat and stir in Macadamia Nuts.
Drop by tablespoons onto parchment paper.
Allow candies to set (approx 20 minutes].
Melt White Chocolate over a double boiler, stirring often (this will burn quickly if not watched!].
Spoon or drizzle White Chocolate over the candies and allow to firmly set (approx 2 hours].
Wrap individually for gift giving or store at room temperature in an air tight container (do not refridgerate!].
Savoury Glazed Chicken


Ingredients:
chicken breasts, mayonnaise, chili sauce, lemon juice, Worcestershire sauce, brown sugar

Directions:
Arrange chicken in an aluminum foil-lined, greased 3 quart (3L] casserole dish. [Thanks for reminding me Pennynickle ;] ].
Mix mayonnaise, chili sauce, relish, lemon juice and Worcestershire sauce in a bowl.
Stir in onion soup mix, jam and brown sugar.
Spoon sauce over chicken pieces, covering all chicken.
Bake uncovered for an hour at 350°F (175°C].
Baste half way through.
Danish Butter Cookies


Ingredients:
unsalted butter, shortening, vanilla extract, all-purpose flour, kosher salt

Directions:
Heat the oven to 350°F.
Beat together the butter, shortening, sugar, and extracts until fluffy, about 3 minutes.
Add the flour, milk, and salt and beat on low speed until just combined.
Scrape into a piping bag fitted with a 1/2-inch star tip and pipe 2-inch swirl or wreath shapes onto parchment paper lined baking sheets, at least 2 inches apart.
Bake until lightly golden on the bottom, about 14 to 16 minutes.
Cool on baking sheet for 2 minutes, then remove and cool on a rack.
Dad's Favourite Yummy Indian Dessert - Shrikhand


Ingredients:
low-fat plain yogurt, sugar, cardamom powder, ground nutmeg, saffron strands, milk, pistachios

Directions:
Put the yogurt in a thick cloth.
Tie it and hang it up to drain out the water for an hour.
Put the remaining yoghurt that is inside the cloth into a container.
Add in the sugar.
Whip it nicely till the mixture is soft and smooth.
Add in the soaked saffron with the milk, nutmeg (jaifal] powder and cardamom powder.
Transfer the mixture into a serving dish.
Garnish with finely chopped pistachios.
Refrigerate for 30 minutes.
Serve as a dessert!
Remember to eat less of your meal because you'll want to eat more of this yummy treat!
Dark Chocolate Tart With Bacon and Whipped Almond Pastry Cream


Ingredients:
unsalted butter, light brown sugar, cinnamon, salt, cocoa powder, all-purpose flour, bacon, bittersweet chocolate chips, heavy cream, cayenne, sugar, almond paste, cornstarch

Directions:
For Crust: Whisk butter and sugar in a stand mixer until light and creamy.  Add cinnamon, salt and cocoa powder. Slowly add flour, 2 tablespoons at a time until loose, sticky batter forms.
Wrap batter in plastic, form into a disk and let cool in refrigerator for at least 1 hour until firm. Place cooled batter between two sheets of parchment paper and roll out until ¼ inch thick. Carefully transfer crust to a pie pan with a removable bottom.  Press crust firmly into pan. Using a form, poke all around bottom of crust to prevent rising when baking. Place into refrigerator for 15 more minutes.
Bake for 10-12 minutes. Let cool on baking rack.
Filling: In a small saucepan, warm heavy cream over medium heat until simmering. Remove from heat and add to a large mixing bowl with chocolate chips. Whisk until chocolate is completely melted.  Mix in cayenne and reserved bacon.
Pour into cooled crust. Cover with plastic wrap and refrigerate for 2 hours until chocolate is firm.
Almond Cream: In a small saucepan over medium heat, combine milk, sugar, almond paste and salt. Bring to a simmer and whisk until well combined.
Whisk egg yolks and cornstarch in a large mixing bowl until it starts to thicken. Slowly pour about ¼ of milk mixture into the egg yolks, whisking constantly to temper.  Slowly pour egg mixture back into the saucepan with the rest of the milk and return to low heat. Keep whisking until mixture becomes a pudding-like consistency.
Cover with plastic and place into refrigerator to cool for at least 4 hours, or overnight. When ready to serve, whip cream in a stand mixer with whisk attachment for 5 minutes.
Quick Green Chile Chicken Enchiladas


Ingredients:
green chilies, monterey jack cheese, corn tortilla

Directions:
In a large bowl combine, Chicken soup, Diced green chiles, Shredded cheese, Cooked chicken meat.
Set aside.
Lightly fry all the corn tortillas.
In a 13x9 pan alternate layers of tortillas and combined ingredients, top with sliced olives.
Bake at 375 for 40 minutes or till lightly brown on top.
Dr. Pepper Bundt Cake


Ingredients:
instant vanilla pudding, eggs, butter, pecans

Directions:
Mix well, pour into a bundt cake pan, bake at 350 for 50 minutes or until toothpick comes out clean.
While cake is warm glaze with:
1 cup of powdered sugar.
1/4 teaspoon vanilla and remaining Dr. Pepper.
Drizzle over cake -- .
Deliciously Rich Mayo and Blue Cheese Sauce


Ingredients:
mayonnaise, sour cream, blue cheese, garlic clove

Directions:
Combine the ingredients directly in a small saucepan with a heavy bottom, over slow heat.
With a whisk or fork, stir until the cheese has melted and the ingredients are smooth. Do not boil !
Use hot on vegetables or cold as a salad dressing.
Use in canned or fresh pear half hollows, with roasted walnuts, as a starter.
Season with coarse black pepper and fork through hot pasta, and add lots of freshly-chopped parsley.
Can be kept in fridge for a few days at least.
Braised Herb Chicken Thighs With Potatoes


Ingredients:
all-purpose flour, paprika, salt, dried thyme, dried oregano, black pepper, skinless chicken thighs, olive oil, carrots, onion, dry white wine, small red potatoes

Directions:
Combine first 6 ingredients in a large zip-top plastic bag.
Add chicken; seal bag, shaking to coat.
Heat oil in a Dutch oven over medium heat.
Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
Add carrot and onion; cook 3 minutes, stirring frequently.
Add broth, wine, and potatoes; bring to a boil.
Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.
Quick Clam Chowder


Ingredients:
condensed new england clam chowder, clams, milk, water, fresh parsley

Directions:
In a 2-quart saucepan over medium heat, combine all ingredients EXCEPT parsley., Heat through, stirring occasionally., DO NOT BOIL., Garnish with parsley.
Party Pinwheels
Category: appetizers-and-snacks
By MADDIES MOM

A must have at holiday parties.  Easily prepared and delicious!

Ingredients:
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch dressing mix
2  green onions, minced
4 (12 inch) flour tortillas
½ cup red bell pepper, diced
½ cup diced celery
1 (2 ounce) can sliced black olives
½ cup shredded Cheddar cheese

Directions:
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Prep time: 10 mins
Cook time: 5 mins
Total time: 2 hrs 20 mins
Yields: 15 servings

Calories: 228.5
Fat: 14.5 g
Saturated fat: 8 g
Carbohydrates: 18.6 g
Sugars: 1 g
Dietary fiber: 1.3 g
Protein: 5.9 g
Cholesterol: 36.8 mg
Sodium: 477.2 mg
Marshmallow Dip for Strawberries
Category: appetizers-and-snacks
By GEMGEM11

Makes lots, but you can alter the quantities to suit how many you are cooking for.

Ingredients:
1 cup marshmallows
1 tablespoon water
1 cup cream cheese

Directions:
Combine marshmallows and water in a saucepan over medium heat; cook and stir until marshmallows are melted and smooth, about 2 minutes. Beat cream cheese in a bowl using an electric mixer until soft peaks form. Stir about 3 tablespoons marshmallow mixture, adding more as needed, into whipped cream cheese until desired sweetness is reached.

Prep time: 10 mins
Cook time: 2 mins
Total time: 12 mins
Yields: 8 servings

Calories: 121.1
Fat: 10.1 g
Saturated fat: 6.4 g
Carbohydrates: 5.9 g
Sugars: 3.7 g
Protein: 2.3 g
Cholesterol: 31.9 mg
Sodium: 90.9 mg