xiaoxl/recipe_data huggingface dataset:
Cinnamon Pecan Rolls


Ingredients:
granulated sugar, salt, unsalted butter, active dry yeast, warm water, eggs, all-purpose white flour, unsalted butter, brown sugar, cinnamon, pecans, walnuts, unsalted butter, powdered sugar, fresh lemon juice

Directions:
In a small saucepan, scald the milk.
Pour hot milk over the granulated sugar, salt and 1/2 cup of butter.
Cool to lukewarm.
In the bowl of an electric mixer, dissolve yeast in warm water.
Let sit for 5 minutes until yeast is bubbly.
Add milk mixture to yeast and stir to mix.
With a whisk, beat in eggs.
Fit your mixer with a dough hook, add flour 1 cup at a time, mixing until smooth.
Add enough flour to make a soft dough.
Knead, adding small amounts of flour as necessary until the dough is smooth and elastic but not sticky.
Place dough in a greased bowl, cover and let rise until doubled, about 45 minutes.
Punch down.
Preheat your oven to 350 degrees and line 2 baking sheets with parchment.
Roll dough into a rectangle about 15x22 inches.
In a small bowl mix together the melted butter and brown sugar, Using a spatula, spread this over the dough up to 1/2 inch from the edges.
Sprinkle cinnamon evenly over the sugar and butter.
Top with a layer of nuts.
Roll dough up lenghthwise to make a log and pinch edge to seal.
Slice dough evenly into 12 pieces.
Place each piece cut side down on baking sheets 1 inch apart and let rise, covered with parchment or plastic for 15 minutes.
Bake rolls until lightly browned on top- about 30 minutes.
Remove from oven To prepare icing, beat 4 tablespoons of butter with the powdered sugar and lemon juice until fluffy.
Using a spatula, smear the icing on top of the warm rolls.
Garlic Pita Chips


Ingredients:
"black pepper"

Directions:
Preheat over to 350.
Coat one side of each pita with cooking spray. Sprinkle the pitas evenly with salt and pepper.  Cut each pita into 8 wedges; arrange wedges in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 340 for 20 minutes or until crisp.
Italian Pignoli Cookies (Cookie Mix)


Ingredients:
granulated sugar, butter, margarine, almond paste, egg, pine nuts, powdered sugar

Directions:
Heat oven to 350°F
Spray cookie sheets with cooking spray.
In large bowl, beat cookie mix, granulated sugar, butter, almond paste and egg with electric mixer on low speed until soft dough forms.
Shape dough into 1 1/4-inch balls; roll each ball in pine nuts, pressing to coat.
Place balls 2 inches apart on cookie sheets.
Bake 13 to 17 minutes or just until edges are light golden brown.
Cool 5 minutes; remove from cookie sheets to cooling rack.
Cool completely, about 15 minutes.
Before serving, sprinkle with powdered sugar.
Spinach Phyllo Roll Ups


Ingredients:
green onion, egg, feta cheese, frozen spinach, phyllo dough

Directions:
Preheat to 375F degrees.
Combine all ingredients except dough until well blended.
Work with one sheet of phyllo at a time and keep the waiting sheets covered with a damp paper towel or plastic wrap, etc --  to keep from drying out.
Brush one sheet of phyllo dough with melted butter or spray with cooking spray- butter flavored is best.
Repeat process stacking the newly buttered/sprayed sheets on top of the other until you have three sheets buttered/sprayed stacked together.
Spread one third of spinach mixture along one short side of the dough.
Fold the sides in about 1 or 2 inches to keep filling inside and roll up to make a log shape.
Repeat method using the remaining dough and filling to make two more logs.
Spray or butter tops of logs and score diagonally at 1 nch intervals to keep dough from cracking.
Place logs on baking sheet and bake for 25 minutes or until golden brown.
Place on cutting board and cut each log into 10 slices with a serrated knife.
Note: You can freeze uncooked logs for later use. When ready to serve, remove 10 minutes before baking and then follow baking directions.
Surprise! Pumpkin Bundt Cake


Ingredients:
brown sugar, ground cinnamon, ground allspice, butter, all-purpose flour, ground cinnamon, nutmeg, baking soda, salt, granulated sugar, butter, eggs, pumpkin, sour cream, vanilla extract, powdered sugar

Directions:
Preheat oven to 350°F (175°C] and spray a 12-cup Bundt pan with non-stick cooking spray.
Prepare the Streusel by combining brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender until mixture is crumbly. Set aside.
Prepare the cake batter by combining flour, cinnamon, nutmeg, baking soda and salt in medium bowl, set aside.
Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in the flour mixture till smooth.
Spoon half of batter into prepared Bundt pan.
Sprinkle prepared Streusel over batter, not allowing Streusel to touch sides or center of pan.
Top with remaining batter; making sure batter layer touches edges of pan.
Bake for 55 to 60 minutes or until pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack before inverting onto wire rack to cool completely.
After cake has cooled prepare the glaze. Combine 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.   Drizzle glaze over the completely cooled cake.
Party Punch V
Category: drinks
By Cheryl Hrynciw

This is fast and easy and good!!!

Ingredients:
1 (12 fluid ounce) can frozen orange juice concentrate
3 cups water
1 (46 fluid ounce) can pineapple juice
1 liter ginger ale

Directions:
In a punch bowl, combine orange juice, water and pineapple juice; chill. Stir in ginger ale just before serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 24 (4 ounce) servings

Calories: 66.6
Fat: 0.1 g
Carbohydrates: 16.2 g
Sugars: 14.4 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Sodium: 6.5 mg
Mama Violet's Own Spinach Casserole


Ingredients:
frozen chopped spinach, onion, eggs, milk, cheddar cheese, margarine, butter

Directions:
Boil frozen spinach and diced onion together in a saucepan with minimal water but enough to prevent burning or boiling dry.
When done boiling spinach/onion mixture until onion is soft and spinach is thawed and cooked, drain off ALL the liquid from spinach mixture. If substantial liquid remains, it can destroy the integrity of the casserole and make it so soupy that the bread topping gets ruined.
Also, be sure to cool the spinach mixture completely. If it isn't cool, the egg component may coagulate and cook, also ruining the integrity of the casserole.
Once spinach and onion mixture is completely drained and cool, in a mixing bowl mix the eggs and milk and combine with spinach/onion mixture.
Pour spinach mixture into an already buttered (or greased] baking casserole dish that is the right size for the amount of mixture you have.
Distribute the cheddar (best if sharp but medium will work] cheese cubes or shredded, evenly across the whole of the spinach mixture in the baking pan.
TOPPING FOR CASSEROLE:
Cube the dried slices of bread (can dry in oven to speed up the process], with a knife The pieces don't need to be exact cubes. Just bite sized dried bread.
Once you have the bread cubes ready, take a sauce pan and melt the margarine or butter.
Distribute the dried bread cubes across the top of the spinach casserole. If you need more bread, use more. If less, make croutons with remaining bread cubes for another use.
Once bread is on top of spinach casserole layer, take melted butter or margarine (don't be stingy, use as much as you need to soak into the bread cubes pretty well], and drizzle it as evenly as possible over the dry bread cubes that are on top of the spinach layer.
Bake in preheated oven at 325 degrees for 30 minutes or until bread cubes are golden brown.
Healthy and Tasty White Bean and Tuna Salad


Ingredients:
red onion, red wine vinegar, sherry wine vinegar, red wine vinegar, sherry wine vinegar, tuna in water, borlotti beans, fresh sage leaves, flat leaf parsley, garlic clove, Dijon mustard, extra virgin olive oil, cucumbers, tomatoes

Directions:
1. Place the onion in a bowl and add 2 teaspoons of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels. This rids the onion of it's sharpness. If you LIKE the sharpness- omit this step!
2. In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil. Toss with the tuna and beans and serve, garnishing each plate with cucumber or tomato slices.
This keeps well in the refrigerator for several days. I've served leftovers on slabs of  French bread, hollowed out in the middle (so the beans don't roll], brushed with olive oil and toasted in the oven (toast the bread, then add the beans.] My guests couldn't get enough.
Turkey Sausage Barley Soup
Category: soups-stews-and-chili
By Juli Carvi

Turkey sausage with spinach and barley is the perfect soup.

Ingredients:
1 tablespoon olive oil
1 large onion, diced
¾ pound bulk turkey sausage
1 clove garlic, crushed
1 (32 fluid ounce) container chicken stock
6 ounces frozen chopped spinach
2 teaspoons kosher salt
ground black pepper to taste
⅓ cup barley

Directions:
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes. Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 6 servings

Calories: 175
Fat: 8.8 g
Saturated fat: 2.2 g
Carbohydrates: 12 g
Sugars: 1.7 g
Dietary fiber: 3.1 g
Protein: 13.6 g
Cholesterol: 43.3 mg
Sodium: 1587.3 mg
Lemon Aïoli


Ingredients:
heavy cream, mayonnaise, olive oil, lemon zest, fresh lemon juice, garlic clove, salt

Directions:
"Beat heavy cream at medium-high speed with an electric mixer until stiff peaks form. Beat in remaining ingredients at low speed until blended. Cover mixture, and chill 2 hours before serving. Store leftovers in an airtight container in refrigerator up to 3 days."
Really Good Vegan Spinach Tofu Dip (Even if You Hate Tofu/Vegan


Ingredients:
tofu, olive oil, frozen chopped spinach, black pepper, vegetable bouillon granules, dried basil, garlic powder, soy sauce, lemon juice, onion, kalamata olives

Directions:
Defrost spinach and squeeze out as much liquid as you can.
Drain tofu of any excess liquid.
Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
On low speed, mix in onion, spinach, and olives.
Taste and adjust seasonings to your preference.
Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
Serve with crackers, bread, chips, or vegetables for dipping.
Chicken Bryan Sandwiches


Ingredients:
chicken tenderloins, spinach, olive oil, butter, onion, garlic clove, lemon, white wine, sun-dried tomato, basil leaves, salt, black pepper, garlic powder, onion powder, oregano, red pepper flakes

Directions:
Season chicken well on both sides. drizzle olive oil over chicken and make sure each side is coated.
NOW here is the secret! use real wood lump charcoal or at least use some wood chips on the charcoal. this is important and effects the over all flavor if you don't use some sort of wood. right after you remove the chicken from the grill place a little of the goat cheese on each piece and let get warm from the heat off the chicken.
lightly brush the cut parts of the ciabatta bread and grill until lightly browned, this helps your bread not get soggy from the sauce.
grill for 2-3 minutes per side.
make sauce: 1 Tbsp of butter in a sauce pan and saute the onion and garlic over a med-low heat until translucent and careful not to brown! add wine and lemon juice. bring to a boil and let cook on med-high heat for 3 minutes. remove from heat. add the remaining butter pieces and continuously stir until they are melted. now add the basil and tomato and give a quick stir. let sit on stove while making sandwiches. the longer it sits the more solid it will become again. so do the sauce last.
assembly: bottom bun place the spinach in a thick layer, top with chicken spoon a few spoon fulls of the sauce over the chicken and put top part of bread on. serve immediately.
enjoy.
Hamburger Hash


Ingredients:
hamburger, potatoes, onion, salt, pepper

Directions:
Cook and crumble hamburger., Drain any fat., Put back in the pan., Add potatoes., Add onions and seasonings., You may have to add a bit of water., Cook on low till the potatoes are tender.
Crab and Jack Pretzel
Category: main-dish
By Ms. Chef Esh

I first had this Hot Crab and Jack Pretzel in Boston, and it was so yummy good. I just had to have it again back in PA! It is a warm cheesy crab topping on a large baked Philadelphia style soft pretzel.  Serve with a sweet/hot mustard dipping sauce as the perfect compliment!

Ingredients:
1 (3 ounce) package cream cheese
½ cup mayonnaise
1 tablespoon horseradish
½ teaspoon minced garlic
2 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon hot pepper sauce
1 (8 ounce) can crabmeat, drained
white pepper to taste
4  soft pretzels
2 cups shredded Colby-Jack cheese

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. Stir in garlic, onion, lemon juice, and hot pepper sauce. Gently fold in the crabmeat, and season with white pepper to taste. Spoon mixture evenly over the  pretzels, and sprinkle each with 1/2 cup shredded cheese. Place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 781.1
Fat: 53.5 g
Saturated fat: 23.7 g
Carbohydrates: 43.3 g
Sugars: 1.1 g
Dietary fiber: 1.2 g
Protein: 33.4 g
Cholesterol: 151.3 mg
Sodium: 1730.4 mg
Chakchouka (Shakshouka)
Category: breakfast-and-brunch
By Ben

Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime. And it's easy to make. It is similar to the Turkish dish 'Menemen' and to the Latin American breakfast dish 'Huevos Rancheros.'

Ingredients:
3 tablespoons olive oil
1 ⅓ cups chopped onion
1 cup thinly sliced bell peppers, any color
2 cloves garlic, minced, or to taste
2 ½ cups chopped tomatoes
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1  hot chile pepper, seeded and finely chopped, or to taste
4  eggs

Directions:
Heat the olive oil in a skillet over medium heat. Stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes. Combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. Pour the tomato mixture into the skillet, and stir to combine. Simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. Make four indentations in the tomato mixture for the eggs. Crack the eggs into the indentations. Cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 servings

Calories: 209
Fat: 15 g
Saturated fat: 2.9 g
Carbohydrates: 12.9 g
Sugars: 6.8 g
Dietary fiber: 3.1 g
Protein: 7.8 g
Cholesterol: 163.7 mg
Sodium: 653.7 mg
Quick Chunky Greek Pizza


Ingredients:
cake flour, whole wheat flour, cornmeal, fresh rosemary, dried rosemary, sugar, baking powder, baking soda, salt, plain yogurt, olive oil, chopped tomatoes, basil, garlic cloves, salt, pepper, feta cheese, mozzarella cheese, parmesan cheese

Directions:
Crust-- Sift first eight ingredients together in a bowl.
Combine yogurt and oil together in a seperate bowl.
Make a well in the centre of the dry ingredients and pour yogurt and oil mixture into the well.
Carefully fold ingredients together until dough forms.
Knead dough into a ball and let stand.
Topping-- Combine first seven ingredients of topping in a bowl.
Roll dough out onto a pizza pan or cookie sheet.
Spread half of mozzarella onto dough.
Spread topping evenly over cheese.
Sprinkle the rest of the mozzarella along with the parmisan over topping.
Bake in oven preheated to 400 for 20 to 30 minutes.
Enjoy!
Gloop


Ingredients:
water, warm water

Directions:
pour the glue into a large bowl, and add 1 cup water and stir until the glue and water blend --
add a few drops of paint and stir some more until mixed well.set aside.
in a small bowl, or measuring cup, stir together the warm water and borax powder until the powder dissolves.
slowly pour the borax and water into the glue mixture, stirring constantly for 2 minutes.
now comes the fun part, for the kids.
knead the sticky Gloop, with your hands until smooth and stretchy --
when you are done playing with it, store Gloop in an airtight container.
Boccone Dolce (Sweet Mouthful)


Ingredients:
salt, cream of tartar, sugar, water, fresh strawberries, strawberries

Directions:
Preheat oven to 250 degrees.
Beat egg whites with salt until foamy.
Add cream of tartar and beat until soft peaks form.
Gradually beat in sugar until meringue is stiff and glossy.
Line baking sheet(s] with waxed paper and trace 3 circles 8 inches in diameter.
Evenly spread or pipe meringue into circles.
Bake 1 hour.
Turn off heat and let meringues dry in oven for another hour.
Remove from oven and carefully peel off waxed paper;let cool completely on wire racks.
Melt chocolate with water in top of double boiler and stir until smooth.
Spread over 2 meringue layers and let stand until set.
To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream.
Cover with half of sliced berries.
Repeat with second chocolate-covered layer.
Top with plain meringue and frost entire cake with remaining whipped cream.
Garnish with whole strawberries and refrigerate 24 hours.
Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries.
Beef & Kidney Bean Fajitas


Ingredients:
beef steaks, green onions, red bell pepper, kidney bean, salsa, olive oil, chili powder, ground cumin, cayenne pepper, dried cilantro, salt

Directions:
slice meat into thin strips., slice onions., slice bell pepper., Heat oil in non stick skillet., add meat and vegetables and fry until the meat is light brown., add remaining ingredients., simmer 10 minutes or until done., spoon into 2 flour tortillas.
Chocolate Cherry Cordial Bars


Ingredients:
butter, eggs, granulated sugar, brown sugar, vanilla, flour, baking soda, cinnamon, cherry pie filling

Directions:
Preheat oven to 350°.
Grease a 10 x 15 pan.
Combine butter, eggs, sugars and extracts in a large bowl and beat at medium until well blended.
Combine flour, soda and cinnamon and mix into creamed mixture until just blended.
Stir in pie filling and chocolate chips.
Spread in pan.
Bake for 25 minutes or until lightly browned.
Cool completely in pan on wire rack.
Sprinkle with confectioner's sugar or drizzle with melted chocolate, if desired.
Cut into 2 1/2 x 2 inch bars.
Creamy Chavrie Green Beans


Ingredients:
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Directions:
Remove Chavrie® from package in a medium sauce pot., Bring to a gentle simmer., Add green beans., Place in a casserole dish., Bake for 5-7 minutes., Garnish with chopped parsley.
Sausage Croissants
Category: bread
By Misty.Tubbs

These are so wonderful. I take them to every pot luck, but my husband always makes me leave at least ten behind for him.

Ingredients:
2 pounds pork sausage (such as Jimmy Dean®)
1  onion, finely chopped
1 (8 ounce) package cream cheese, softened
2  jalapeno peppers, seeded and finely chopped
4 (8 ounce) packages crescent roll dough, unrolled and divided into triangles

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain. Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets. Bake in preheated oven until rolls are golden brown, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 32 croissants

Calories: 209.7
Fat: 14.5 g
Saturated fat: 5.2 g
Carbohydrates: 12.1 g
Sugars: 2.3 g
Dietary fiber: 0.1 g
Protein: 6.5 g
Cholesterol: 23.9 mg
Sodium: 494.2 mg
Pork chops and peppers


Ingredients:
boneless pork chops, olive oil, onion, chicken broth, white wine, cornstarch, water, parsley

Directions:
Trim any excess fat from the crops.
Heat olive oil in a large non-stick frying pan over medium heat.
Brown pork chops in oil, cook until barely done.
Remove pork chops from pan, add peppers and onions to pan and cook until crisp tender.
Return pork chops to pan, add chicken broth, wine and vinegar to pan and stir, reduce heat and cover.
Simmer over a low heat for 5 to 6 minutes until pork chops are tender.
In a small bowl combine cornstarch with enough water to make a thin paste.
Add a tablespoon or so of the liquid from the pan to the cornstarch paste and blend.
Add this mixture to the pan and stir until sauce thickened and smooth.
Add salt and pepper to taste.
Stir in parsley.
Serve with rice or noodles.
Fried Okra


Ingredients:
okra, buttermilk, salt

Directions:
Drizzle buttermilk over cut okra., Place dry pancake mix in a batter bowl and shake until coated well., Fry about 1 tablespoon at the time and fry until golden brown., Salt to taste.
Lemon Broiled Salmon With Lentils


Ingredients:
brown lentils, olive oil, olive oil, onion, carrot, salt, fresh ground black pepper, salmon fillet, lemon

Directions:
Pick over lentils to remove stones or debris.
Heat olive oil in a saucepan over medium heat.
Cook the onion and carrot about 5 minutes.
Add the broth, orange juice, salt, and a grinding of pepper.
Bring liquid to a boil and stir in the lentils. Reduce heat, cover and cook until the lentils are tender, about 20 minutes.
While the lentils are cooking, preheat the broiler and brush the broiler pan with olive oil.
Place salmon fillets on the pan and brush them with a little olive oil. Squeeze 1 or 2 of the lemon wedges over the fillets and season with a generous grind of pepper.
Broil for 8-10 minutes, until cooked through.
With a slotted spoon, spoon lentils onto each of 4 dinner plates. Set a salmon fillet on top or each and sprinkle with some more lemon juice.
Sesame Chicken


Ingredients:
chicken breasts, garlic powder, ground ginger, soy sauce, sesame seeds, plum sauce, sugar, cornstarch, water, Tabasco sauce

Directions:
Cut chicken into strips and stir fry in the sesame oil.
Reduce heat.
Add all remaining ingredients EXCEPT the cornstarch to the chicken.
Don't overcook (it cooks fast].
Thicken and coat the chicken with the thickening mixture.
Add the cornstarch and cook until bubbly.
Roasted Red Onions with Balsamic Vinegar


Ingredients:
red onions, olive oil, water, brown sugar

Directions:
Remove papery skin from onions, rub with olive oil and sprinkle with salt and pepper.
Roast, uncovered, in a small pan at 375 for 1 1/2 hours or until tender.
Remove onions and keep warm.
Put water and vinegar in pan and boil 4 to 5 minutes.
Mixture should reduce to about 1/4 cup.
Remove from heat and add brown sugar.
Cut onions in half and drizzle with vinegar mixture.