xiaoxl/recipe_data huggingface dataset:
Peanut Butter Chocolate Chip Cookies III
Category: desserts
By Laura

Moist and chewy with the wonderful combination of chocolate and peanut butter.

Ingredients:
½ cup unsalted butter, softened
¾ cup peanut butter
½ cup packed light brown sugar
½ cup white sugar
2  eggs
3 tablespoons orange juice
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ¼ cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, peanut butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the orange juice and vanilla. Combine the flour, baking soda, baking powder and salt; stir into the peanut butter mixture. Finally, mix in the chocolate chips. Drop dough by rounded teaspoonfuls onto the prepared cookie sheet. Cookies should be 2 inches apart. Bake for about 14 minutes in the preheated oven, until the edges are slightly golden and the center is firm. Remove from baking sheets to cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 dozen

Calories: 77
Fat: 4.4 g
Saturated fat: 2 g
Carbohydrates: 8.8 g
Sugars: 5.7 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Cholesterol: 10.3 mg
Sodium: 52 mg
Chef John's Asparagus Souffle
Category: side-dish
By Chef John

Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.

Ingredients:
1 bunch asparagus, trimmed and cut into 1/2-inch pieces
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup cold milk
1 teaspoon kosher salt
1 pinch cayenne pepper, or to taste
½ clove garlic, minced
4  eggs, separated
½ cup grated sharp white Cheddar cheese

Directions:
Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes. Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper. Place milk mixture, garlic, and asparagus in a blender and puree until smooth. Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese. Preheat oven to 375 degrees F (190 degrees C) Generously butter 4 (6-ounce) ramekins Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture. Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 individual souffles

Calories: 238.8
Fat: 16.2 g
Saturated fat: 8.8 g
Carbohydrates: 10.9 g
Sugars: 5.3 g
Dietary fiber: 2.5 g
Protein: 14.1 g
Cholesterol: 198.6 mg
Sodium: 657.5 mg
Baked Cheesy Onion Veggie Dip


Ingredients:
green onions, mushrooms, bell pepper, garlic clove, mayonnaise, mozzarella cheese, cheddar cheese, black olives, bacon, ground sausage

Directions:
Chop, mince, dice or slice veggies to your desired size and shape. I like to chop everything and mince the garlic with my garlic press.
Sauté onions, mushrooms and bell pepper until soft and onions are translucent. Add garlic and sauté one minute more.
Add mayo, mozzarella, cheddar and chopped olives and meat if using. Stir to combine.
Scoop all into an 8x8 glass pan or similar size oven proof dish. Bake at 350°F until melted and dip-like (is that a word?] About 15-20 minutes.
Enjoy on corn chips, tortilla chips or crackers.
Feel free to adjust amount and type of veggies to your taste. Just keep the cheese and mayo mixture the same.
Some other great veggies to add or substitute would be seeded tomatoes, zucchini, artichokes, hot peppers, etc.
Custard Sauce for Almendrado


Ingredients:
sugar, milk, salt, vanilla extract

Directions:
Mix yolks, sugar, milk and salt in pot and cook over medium heat. Stirring till thick and coats a spoon.
Cool a couple minutes add extract and chill.
Cover and chill for up to 24 hours.
Roasted Garlic


Ingredients:
garlic, chicken broth, dried thyme, dried rosemary

Directions:
Place heads of garlic in a small shallow baking pan.
Pour the chicken broth over the garlic.
sprinkle with the thyme and rosemary, and season with the S & P.
Cover tightly with foil and bake at 400F for 1 hour.
Cool until they can be handled safely, and squeeze the garlic out of the 'paper' husk.
Serve hot or cold.
Vegan Carrot Soup
Category: soups-stews-and-chili
By GIANNADAWN

Delicious carrot soup with a hint of curry!

Ingredients:
1 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 large carrots, sliced
5  new potatoes, quartered
2 cups vegetable broth
2 teaspoons grated fresh ginger
1 teaspoon curry powder
salt and pepper to taste

Directions:
Heat oil in a soup pot over medium heat. Add onion and garlic, and cook stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices. Pour the vegetable broth into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 15 to 20 minutes, until carrots are tender. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 185.4
Fat: 4.1 g
Saturated fat: 0.6 g
Carbohydrates: 34.5 g
Sugars: 7.6 g
Dietary fiber: 5.8 g
Protein: 4.2 g
Sodium: 433.8 mg
Low-Sugar Apricot Barbecue Sauce


Ingredients:
tomato sauce, Worcestershire sauce, liquid smoke, onion powder, vinegar, Splenda granular, chili powder, pepper, salt

Directions:
Stir together  and simmer in saucepan for 15-20 minutes., Cool and refrigerate until needed.
Tampa Tea


Ingredients:
boiling water, tea, sugar, water, lime juice, lime

Directions:
Bring the water to a boil, add tea bags.
Remove from heat and allow to steep for 5 minutes.
Add sugar and stir until dissolved.
Stir in remaining water and fruit juices and chill for 1 hour or overnight before serving. Adjust to taste by adding more sugar if you desire.
Serve over ice with slices of lime for garnish. Enjoy!
5 Ingredient Spaghetti


Ingredients:
spaghetti, lemons, olive oil, parmesan cheese, fresh basil

Directions:
Grate lemon peels to yield 1 tablespoon of lemon zest. Juice the lemons to yield 1/2 cup of fresh lemon juice. Whisk together the oil, Parmesan cheese, lemon juice, salt and pepper in large bowl.
Meanwhile, cook pasta according to the package instructions. Drain, reserving 1 cup of the cooking water.
Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Season the pasta with salt and pepper to taste.
Cinnamon Slide


Ingredients:
irish cream, spiced rum, milk

Directions:
In a cocktail shaker filled with ice, combine the Irish cream, rum and milk., Serve in a rocks glass filled with ice., Garnish with a cinnamon stick.
Parmesan Buttered Rice


Ingredients:
water, long grain rice, butter, parmesan cheese, fresh parsley

Directions:
In a large saucepan, bring water to a boil; stir in rice.
Reduce heat to low; cover and cook for 20 minutes or until tender.
Meanwhile, in a skillet over medium heat, melt the butter until browned.
Place rice in a serving dish and sprinkle with the cheese.
Pour butter over rice; cover and let stand for 3 minutes then sprinkle with parsley.
Susan's Pink Watermelon Pickles (Not Rind)


Ingredients:
water, vinegar, sugar, salt, fresh dill, watermelon

Directions:
Bring mixture to a boil.
Meanwhile, in a mason jar, put a few sprigs of dill and fill jar the rest of the way with bite sized pink watermelon pieces. Then put a few more sprigs of dill on top.
Pour hot, boiled mixture over the watermelons and seal steam.
Before eating be sure to refrigerate overnight, and eat cold.
Tunisian Mashed Carrot Salad


Ingredients:
carrots, salt, olive oil, white wine vinegar, garlic clove, harissa, cumin, black olives

Directions:
Boil the carrots in water with salt until they are tender.  Mash the carrots, or puree them with a blender or food processor.
Add the olive oil, vinegar, garlic and spices, and chill.
Place in a serving dish and garnish with the olives.  Serve with bread.
*If you don't have harissa, you can substitute with paprika (not smoked] and a pinch of cayenne pepper.
Spanakopetes


Ingredients:
fresh spinach, olive oil, unsalted butter, onions, garlic, scallion, feta, parmesan cheese, dill, flat leaf parsley, egg, pine nuts, phyllo pastry, unsalted butter

Directions:
1.Heat the oven to 350 degrees.  Discard any tough stems from spinach, wash, and drain well.  Coarsely chop.
2.Heat the oil in a large skillet over medium-high heat.  Add the spinach and cook until wilted.  Drain well in a colander (set the pan aside] and press with the back of a large spoon to push out excess moister.
3.Melt the butter in the same skillet over medium heat and cook the onions, garlic, and scallions until wilted, stirring often.  When the mixture starts to brown, transfer it to a mixing bowl.  Let cool.
4.Add the spinach, feta, Parmesan chees, dill, and parsley to the onion mixture.  Beat the egg and yolk together lightly and add to the spinach mixture.  Add very little salt and season with pepper.  Stir in the pine nuts—be careful not to overmix, you want the ingredients to remain distinct.
5.Use 1 sheet of phyllo pastry for each 2 spinach triangles.  Brush a smooth work surface (or sheet of plastic wrap] with melted butter.  Spread out 1 sheet of phyllo and brush with butter. (keep the rest of the phyllo covered with a slightly dampened cloth, or it will dry out.]  Using a sharp knife, cut it lengthwise in half.  Fold eadh rectangle lengthwise in half to make a smaller rectangle.  Place 1½ tablespoons of the spinach mixture in the bottom of one of the rectangles.  Fold one corner of the rectangle over the spinach filling to make a triangle.  Fold this triangle over itself toward the top—as you would fold a flag—and continue folding up until triangle is produced.  Brush this all over with butter and put on the baking sheet.  Continue making triangles until all the spinach filling is used.
6.Bake the triangles for about 20 minutes, or until puffed and golden brown.  Serve warm.
Scott's Belgian Waffles


Ingredients:
plain flour, baking powder, salt, sugar, egg, butter, buttermilk, cold water

Directions:
Mix dry ingredients.
Whisk in egg and butter.
Add buttermilk and water and mix until just combined.
Follow directions for your waffle iron in regards to amount of batter for each waffle and cooking time.
Mediterranean Summer Breeze Tuna Entrée


Ingredients:
couscous, butter, salt, olive oil, turmeric, pistachio nut, bell pepper, spring onions, kalamata olive, fresh tarragon, tuna steaks, lime juice, lemon juice, marsala wine, flour, tarragon, capers, pepper, valencia oranges, orange zest, kalamata olives, feta cheese

Directions:
COUSCOUS- Place couscous in a pot and add 2 cups of vegetable stock, 1 tablespoons butter, 1 teaspoon salt, 1 tablespoon olive oil, 1/8 teaspoon turmeric, and cook until almost done; stir and add water as needed (read instructions on package, do not add spice pack if included]; Remove from heat.
Add and mix into cooked couscous pistachio nuts, bell peppers, spring onions, 1/8 cup chopped kalamata olives, tarragon, 1 tablespoon orange zest and keep warm.
VELOUTE SAUCE- Make a Roux by melting 1-2 tablespoons of butter in a pan. Gradually add some flour and stir constantly until smooth (to achieve the proper consistency, do not burn, no lumps]; Then slowly add to the HOT Roux 1 cup COLD vegetable stock, stir and make sure there are no lumps, add 1/8 cup marsala wine; Season with 1 teaspoon salt to taste, add 1-2 tarragon sprigs. Continue to stir until the proper consistency for a thick sauce is achieved; Add 2 tablespoons capers; Set aside and keep warm.
FISH- Marinate the fish in a large bowl by adding 2 tablespoons lime/lemon juice, toss and leave for 1/2 hour; Then place the tuna steaks on a charcoal grill, baste with butter and/or an olive oil combo, season to taste with 1 teaspoon salt and 1 teaspoon pepper. Turn only  once on the grill (or frying pan] and again season to taste; DO NOT OVERCOOK TUNA STEAKS, making sure the inside is slightly pink. Remove.
PLATE- In the center of a large plate add  about 3/4 to 1 cup or more of the cooked couscous, and form into a circle; Around the sides add, whole kalamata olives, crumbled feta cheese, sliced oranges and some of the Veloute Sauce; On top of the couscous place one cooked tuna steak, a little of the Veloute Sauce and  sprinkle orange zest on top.
Serve with a white wine and enjoy!
.
Notes: Again do not overcook the tuna steaks. Instead of grilling you can pan fry or broil the steaks by adding butter/olive oil and season to taste. Finally, if you prefer you can substitute 2 lbs of shrimp instead of tuna steaks;  remove the shells, tail, devein and then cut lengthwise slightly.
No Bake Bird's Nest Cookies


Ingredients:
butter, peanut butter, milk, vanilla extract, granulated sugar, jelly beans

Directions:
Combine butter, peanut butter, cocoa, milk, and vanilla in a saucepan over medium heat.
When the mixture has reached a soft boil, stir in sugar.
Stir the boiling mixture for 1 minute, to ensure sugar has dissolved.
Remove from heat, and stir in Shredded Wheat. Eyeball the amount, and adjust until you reach the desired consistency. In order to form the nests, it will need to be shapeable.
Spoon 1 tablespoon of the batter on a sheet pan lined with wax paper, shape the nests, making a hole in the center for the "eggs". Gently press the 2-3 jellybeans in the nest.
Refrigerate the cookies for at least 2 hours before serving. After this time they can be left in the fridge, or stored at room temperature in airtight containers.
Zucchini-Chocolate Chip Muffins


Ingredients:
flour, sugar, baking soda, cinnamon, salt, egg, milk, lemon juice, vanilla, zucchini, walnuts

Directions:
Combine flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, combine egg, oil, milk, lemon juice and vanilla, mix well.
Stir the wet ingredients into the dry until just moistened.
Fold in zucchini, chocolate chips, and walnuts (if using].
Fill greased or paper-lined muffins cups two-thirds full.
Bake at 350 degrees for 20-25 minutes or until the muffins test done.
Maria's Paella
Category: world-cuisine
By Desi Carrimko

This is the paella all your family and friends will beg you to make again. It has the true flavor of Spain and has been made by my family in Catalonia, Spain for many generations. Enjoy!

Ingredients:
½ cup olive oil
1 ¼ pounds chicken thighs
½ cup onion, diced
2 cloves garlic, chopped
½  green bell pepper, diced
½  red bell pepper, diced
¼ pound calamari rings
¼ pound small shrimp - peeled and deveined
1 teaspoon salt
2 teaspoons saffron threads
1 (14 ounce) can crushed tomatoes
½ cup peas
3 cups long grain rice
6 cups water
6 large clams in shell, scrubbed
6  jumbo shrimp in shells (21-25 per lb.)
6 large sea scallops
6 wedges lemon

Directions:
Heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. Place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside. Stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. Add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more. Stir in salt, saffron, tomatoes, peas, rice, and water until well combined. Add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick. Decoratively nestle clams and jumbo shrimp into the rice. Reduce heat to medium-low, cover, and simmer for 10 minutes. Place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. Garnish with lemon wedges to serve.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 814.3
Fat: 29.9 g
Saturated fat: 5.6 g
Carbohydrates: 87.4 g
Sugars: 2.1 g
Dietary fiber: 4.3 g
Protein: 47.2 g
Cholesterol: 210.9 mg
Sodium: 770 mg
Mini Muffuletta


Ingredients:
ripe olives, red wine vinegar, olive oil, garlic cloves, dried basil, dried oregano, provolone cheese, part-skim mozzarella cheese

Directions:
In large bowl, combine the first eight ingredients, set aside.
Hollow out tops and bottoms of rolls, leaving 3/4-inch shells (discard removed bread or save for another use].
Spread olive mixture over tops and bottoms of rolls.
On roll bottoms, layer the hard salami, provolone cheese, cotto salami and mozzarella cheese.
Replace tops.
Wrap tightly in plastic wrap.
Refrigerate overnight.
Cut each into wedges; secure with toothpicks.
Whole Wheat Pizza Dough


Ingredients:
all-purpose flour, whole wheat flour, salt, active dry yeast, olive oil, sugar, water, warm water

Directions:
In a large mixing bowl, combine all dry ingredients except sugar and yeast.
Stir together thoroughly and form a well in center.
Blend remaining ingredients and pour into well.
Brush flour into liquid with fingertips until all flour is incorporated, then gather dough into ball.
Knead on a floured work surface for about 10 minutes or until dough is smooth and elastic.
Shape into ball, place in lightly greased bowl and turn once to grease entire surface.
Cover bowl with clean towel, place in a warm, draft-free location and let rise until double.
Punch down dough, form into a small circle and place on floured work surface.
Let rest for 5 minutes, then press out dough until it is slightly larger than pan size (use a rolling pin if you like].
Fold dough in half and in half again.
Place"wedge" onto greased pizza pan that's been"dusted" with corn meal.
Unfold dough and crimp edges to form a crust.
Top with favorite sauce and toppings and bake in 500 F oven for about 20 minutes.
Banana Gingerbread


Ingredients:
self-rising flour, cinnamon, butter, brown sugar, allspice, molasses, ground cloves, honey, nutmeg, eggs, sour cream, bananas

Directions:
Preheat the oven to 350 degrees.  Spray a 9x5 loaf pan.
Sift together all the dry ingredients.
In a large bowl, cream the butter, brown sugar, molasses, and honey until smooth.
Mix in the eggs one at a time.  Mix in the sour cream and bananas.
Stir in the dry ingredients just until blended.
Place the batter in the pan and bake for 55-60 minutes, or a toothpick comes out clean.
Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.  Dust with powdered sugar or glaze.
Tropical Shrimp Spinach Salad
Category: salad
By MISSYLYNMITZ

This salad is so light and refreshing.  Perfect for a warm summer's day, and hearty enough for a dinner meal as well.  You will feel yourself transported to a tropical setting as you indulge in this yummy salad!

Ingredients:
3 fluid ounces pineapple juice
3 tablespoons orange juice
¼ cup extra-virgin olive oil
salt and pepper to taste
1 pound large peeled and deveined cooked shrimp
1 tablespoon extra-virgin olive oil
salt and pepper to taste
1 (10 ounce) bag baby spinach leaves
1  mango - peeled, seeded and diced
½ cup chopped macadamia nuts
½ cup dried banana chips
4 ounces crumbled goat cheese
¾ cup sweetened flaked coconut, toasted

Directions:
Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl. Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side. To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 4 salads

Calories: 698.2
Fat: 49.5 g
Saturated fat: 19.1 g
Carbohydrates: 32.9 g
Sugars: 21.5 g
Dietary fiber: 6.4 g
Protein: 34.4 g
Cholesterol: 243.7 mg
Sodium: 499 mg
Maple-Peach Ice Cream Topping
Category: desserts
By Bren

This simple, quick peach sauce is great for ice cream but tastes equally good on french toast, waffles, or granola. To peel or not to peel, the choice is yours! I left the peel on as it helps to keep the peaches intact.

Ingredients:
3 medium (2-1/2" dia) (approx 4 per lb)s ripe peaches
2 tablespoons unsalted butter
½ cup real maple syrup
1 teaspoon lemon zest
1 pinch freshly grated nutmeg

Directions:
Cut each peach in half, remove pit, and cut each half into 6 slices. Melt butter in a medium saucepan over medium-high heat until slightly browned, 2 to 4 minutes. Place peach slices into the butter, reduce heat to medium-low, and cook for 3 minutes, turning carefully. Add maple syrup, lemon zest, and nutmeg to the pot and cook for 2 to 3 more minutes. Allow to cool slightly before serving.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 173.7
Fat: 5.9 g
Saturated fat: 3.7 g
Carbohydrates: 31.1 g
Sugars: 28 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Cholesterol: 15.3 mg
Sodium: 7.3 mg
Santa Fe Veggie Wrap


Ingredients:
cream cheese, adobo sauce, red bell pepper, corn, black beans, fresh cilantro, fresh lime juice, whole wheat tortillas, romaine lettuce leaf, sharp cheddar cheese

Directions:
Whisk adobo sauce into cream cheese.  Adjust heat to taste.  Refrigerate.
Combine pepper, corn, beans, cilantro and lime juice.  Season with salt and pepper if desired.  Refrigerate.
Spread each tortilla with a thin layer of adobo cream cheese out to the edge.  Place lettuce leaves across the middle third of the tortilla.  Sprinkle with cheddar cheese.
Using a slotted spoon, spread 1/3 cup vegetable relish over lettuce.  Spread a generous 2 T. guacamole over relish and top with additional lettuce.  Enclose sides and roll up, finishing seam side down.
Griby Marinovannye (Russian Marinated Mushrooms)


Ingredients:
mushroom, lemon juice, olive oil, green onions, parsley, garlic clove, salt, black pepper, paprika, bay leaves

Directions:
Mix everything together except the paprika, which should be added at the end.
Mix everything together except the paprika, which should be added at the end.
Mix up with mushrooms.
Turn the mushrooms around every few hours - leave overnight in the refrigerator, or at least leave them to marinate for about three hours. (The longer the better.].
Note: olive oil may get hard in the refrigerator. Before serving keep at room temperature for a few minutes and stir for the oil to melt.
Georgie's Potato Salad


Ingredients:
vegan mayonnaise, onion, Dijon mustard, carrot, lemon pepper, salt, celery, parsley, cilantro, kosher dill pickle, green peas, nutritional yeast

Directions:
Boil potatoes, drain, rinse with cold water, dice when cool.
Thoroughly mix Vegenaise with the nutritional yeast, add onion, carrot, pickle, lemon pepper, peas, and potatoes.
Mix gently.
Garnish with parsley.
Serves two.