xiaoxl/recipe_data huggingface dataset:
Aztec Taco Fondue


Ingredients:
chicken broth, vegetable broth, cheddar cheese, flour, dried oregano, cumin seeds, tortilla chips, ripe olives, sausage, green pepper, tortilla

Directions:
Toss together cheese and flour.
Heat broth in a 1 1/2 quart saucepan, until bubbles rise.
Turn heat to med-low, and add cheese and flour blend, 1/2 cup at a time, stirring until cheese is melted after each addition.
Stir in taco mix, oregano, and crushed cumin seed.
Transfer to a fondue pot, and serve immediately, along with all your dippers.
Oreo Crunch Bars


Ingredients:
butter, margarine, marshmallow creme, walnuts

Directions:
Coarsely chop 8 cookies; set aside.
Finely crush remaining 26 cookies.
Mix finely crushed cookies and butter in bowl.
Press firmly in bottom of greased 8x8x2 inch or 9x9-inch baking pan.
Place marshmallow creme over crust to within 1/2 inch of edges.
Sprinkle chocolate chips, nuts and chopped cookies over marshmallow layer, pressing gently.
Bake at 350° for 15 to 18 minutes or until marshmallow creme puffs slightly.
Cool completely in pan on wire rack.
Cut into triangles or squares to serve.
No-Fuss Pot Roast With Vegetables


Ingredients:
rump roast, olive oil, canola oil, beef broth, brewed coffee, fresh thyme leaves, sea salt, pepper, garlic cloves, carrots, new potatoes, water, all-purpose flour

Directions:
Heat oven to 350°F (See below for instructions for using a crock-pot].
In a skillet, heat oil over medium heat and then brown the roast all over.  This sears in the juices and releases some of the fat so you get a moister roast as an end result.
In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
Place roast in center of pan and pour broth mixture around the roast.  Place the sliced onions around the roast.
Cover and bake 2 1/2 hours.  At about the 2 hour mark prepare and cut your vegetables.
Add sliced carrots and potatoes to the sides of the roast.  Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished].
Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil].
Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering].
Whisk the flour and water together until smooth.  Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free.  The key to this is not boiling the liquid but keeping at a nice simmer.  Continue cooking 2-4 minutes until it is smooth and nicely blended.  Remove from heat.
Slice beef thinly and serve with the vegetables and gravy.
CROCKPOT METHOD:
Spray crock lightly.  Place onions, carrots and potatoes in the bottom of the crock.  Place roast on top of the vegetables.  Pour broth mixture around the roast.
Cover with lid and cook on low heat for 8-10 hours.
Four Alarm Chili


Ingredients:
yellow onion, green bell pepper, garlic cloves, Rotel tomatoes & chilies, warm water, chili powder, paprika, cumin, cayenne pepper, masa harina flour, olive oil

Directions:
Lightly oil the bottom of a 3-quart pot with olive oil and lightly sauté the onions, peppers and garlic. Do not brown.
Add the ground sirloin and brown. Do not drain off fat; this adds to flavor of the chili.
Mix all the dry ingredients and the hot sauce in the warm water and stir until well dissolved.
Pour this seasoned water mixture into the meat, peppers, garlic and onions.
Add the beans and the tomatoes and green chilies.
Mix to blend all items. Bring to a gentle boil.
Reduce heat and simmer for 45 minutes to an hour, stirring occasionally.
Serve with bread or crackers.
*** If you want your chilli a bit more spiceier try adding a couple diced up habanerro peppers seeds and all.
MJ's Migraine Muffins


Ingredients:
white flour, whole wheat flour, demerara sugar, baking powder, salt, baking soda, rolled oats, cinnamon, nutmeg, banana, egg, buttermilk

Directions:
PREHEAT oven to 400 degrees F.
MIX dry ingredients together.
COMBINE banana, egg, buttermilk and oil.
ADD banana mixture to dry ingredients, stirring as little as possible, fold in chocolate chips.
BAKE in greased muffin pan for 15 minutes.
Broccoli With Wasabi Sauce


Ingredients:
broccoli florets, water, wasabi powder, soy sauce, sake, sugar, artificial sweetener

Directions:
Bring the water and salt to a boil. Cook the broccoli until it’s crisp-tender and still a bright green in color. Drain, and refresh very briefly with cold running water. (Note: you can skip this step if you’re not in a hurry and have time to cool the broccoli.].
In the meantime, mix together all the remaining ingredients except the wasabi in a small pan, and stir over a low heat until the sugar is melted.
Let cool, and add the wasabi, reserving 1/2 tsp or so. Mix well until the wasabi is dissolved.
Pour the sauce over the broccoli and mix well.
Serve at room temperature or chilled, optionally with a little additional wasabi on the side for people to mix into the broccoli as they eat it (if they really like wasabi].
Neapolitan Bundt Cake
Category: desserts
By Cathy

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Ingredients:
1 (18.25 ounce) package white cake mix
1 cup water
¼ cup vegetable oil
3  eggs
1 teaspoon strawberry extract
¼ cup chocolate syrup
3 drops red food coloring
⅔ cup confectioners' sugar
3 tablespoons chocolate syrup

Directions:
Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C). Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan. Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan. Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter. Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes. Remove from pan and drizzle chocolate glaze over the top. To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Yields: 8 servings

Calories: 446
Fat: 15.9 g
Saturated fat: 2.6 g
Carbohydrates: 70.7 g
Sugars: 53 g
Dietary fiber: 1 g
Protein: 5.6 g
Cholesterol: 69.8 mg
Sodium: 462.4 mg
Best Homemade Blackberry Pie
Category: desserts
By Baker#1

A tasty blackberry pie, delicious with sweet or sour blackberries and simple and easy to make.

Ingredients:
4 cups fresh blackberries
1 cup white sugar
1 cup water
¼ cup cornstarch
1 teaspoon lemon juice
1 ½ cups all-purpose flour
¾ cup light brown sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup unsalted butter, cut into pieces
1  prepared pastry for a single-crust pie

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Smash blackberries in a bowl until they are mostly liquid, with only few chunks remaining. Combine sugar, water, cornstarch, and lemon juice in a saucepan. Whisk out lumps and turn heat to high. Bring to a boil and stir; continue to cook for 3 minutes. Remove from heat. Add blackberries and mix together; set aside. Combine flour, brown sugar, salt, and cinnamon in another bowl. Add butter and mix with your hands until clumpy and crumbly. Press pie pastry into a pie pan and add blackberry filling; top with crumble. Bake in the preheated oven until the bottom of the crust is cooked and golden, 40 to 50 minutes. Remove from the oven and let cool for filling to set, about 1 hour.

Prep time: 15 mins
Cook time: 50 mins
Total time: 2 hrs 5 mins
Yields: 1 pie

Calories: 382.4
Fat: 16.9 g
Saturated fat: 8.6 g
Carbohydrates: 56.1 g
Sugars: 32.3 g
Dietary fiber: 3.4 g
Protein: 3.4 g
Cholesterol: 30.5 mg
Sodium: 133.4 mg
Taco Turkey Meatloaf


Ingredients:
ground pepper, egg, onion, garlic cloves, tomato sauce, cooked brown rice, ground turkey, tomato sauce

Directions:
Mix together eggs, taco seasoning, black pepper, onion, garlic, tomato sauce, brown rice, bread crumbs and cheese.
Add turkey and mix until thoroughly combined.
Grease sheet pan with Pam
Form two loaves of meat mixture on pan.
Top each loaf with tomato sauce and cheese.
Bake at 375 degrees for 1 1/4 hour or until meat thermometer registers 165 degrees.
Let rest for 5 minutes before slicing.
Chicken Bouillon Rice
Category: side-dish
By Jennifer Riggs

The bouillon really adds flavor to plain rice. My husband loves it!

Ingredients:
4 cups water
2 cups uncooked white rice
2 cubes  chicken bouillon

Directions:
In a saucepan bring water to a boil. Add rice and bouillon and stir. Reduce heat, cover and simmer for 20 minutes.   Mix well before serving.

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

Calories: 182.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 39.4 g
Sugars: 0.1 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 0.2 mg
Sodium: 289.4 mg
Spicy Skillet Breakfast Scramble
Category: breakfast-and-brunch
By Ali Roux

This spicy breakfast hash is filling, versatile, and can be prepared vegetarian if omitting the bacon.

Ingredients:
2 teaspoons vegetable oil
1 (12 ounce) package frozen hash brown potatoes
3 slices bacon
½ large red bell pepper, chopped
1 medium jalapeno pepper, seeded and minced
4 large eggs, beaten
2 tablespoons shredded Cheddar cheese
2 tablespoons sour cream
1 teaspoon hot sauce

Directions:
Heat oil in a large skillet over medium heat. Add hash browns and cook, turning occasionally, until browned and heated through, about 15 minutes. Use a spatula to break up potatoes into smaller pieces. Remove from the skillet and set aside. Wipe out the skillet. Place bacon in the skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Clean out the grease from the skillet. Saute bell pepper in the skillet over medium-high heat until it starts to char, 5 to 7 minutes. Add jalapeno and cook for 3 to 4 minutes. Add hash browns and cook until heated through, about 3 minutes. Reduce heat to medium, and add eggs and bacon; stir until eggs are cooked, about 3 minutes. Add Cheddar, sour cream, and hot sauce.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 2 servings

Calories: 474.9
Fat: 27.1 g
Saturated fat: 9.6 g
Carbohydrates: 34.7 g
Sugars: 2.9 g
Dietary fiber: 3.4 g
Protein: 24.1 g
Cholesterol: 401.9 mg
Sodium: 611.8 mg
Penzey's Tomato Basil Green Beans


Ingredients:
fresh green beans, plum tomatoes, roma tomatoes, olive oil, fresh garlic cloves, dried dill, dried oregano, ground black pepper, salt

Directions:
Fill a large pot approx 2/3 with water and bring to a boil.  Add the tomatoes and cook for 30 seconds.  Remove with tongs and put in a bowl with cold water.  After a few minutes, remove the tomatoes, and peel, core, and finely chop them.  (Don't drain the boiling water - you'll want this for the beans].
Place the oil in a large skillet over low heat.  Add the chopped tomato, garlic, and basil.  Simmer for 15 minutes.
While tomatoes are simmering, wash and trim the green beans.  Cook in boiling water for 7-10 minutes depending on how small & tender your beans are.
Drain & briefly rinse the beans.  Place in a serving bowl.  Pour the tomatoes over the beans and toss to coat.  Add salt and black pepper to taste.  For best flavor, cover and let stand 5-10 minutes before serving.
Southern-Style Barbecue Baked Beans


Ingredients:
bacon, onion, green bell pepper, ketchup, brown sugar, Worcestershire sauce, barbecue sauce, dry mustard

Directions:
Fry bacon in a small skillet; drain and set aside.
In same skillet, saute onions and green bell pepper unil wilted.
In large bowl, combine ketchup, brown sugar, Worcestershire sauce, barbecue sauce, and ground mustard.
Skim liquid from top of beans while still in can and remove fatty pieces of pork.  Combine beans, bacon, onion and green bell pepper with other ingredients.
Pour into a greased 2 quart casserole dish.
Bake at 350 degrees for 30 to 45 minutes.
Macaroni and Cheese from John Legend


Ingredients:
unsalted butter, coarse salt, fresh ground black pepper, elbow macaroni, evaporated milk, skim milk, eggs, seasoning salt, garlic powder, extra-sharp cheddar cheese, monterey jack cheese, paprika

Directions:
Preheat oven to 375. Generously butter a 13x9" glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until aldente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheese; set aside.
Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour m ilk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35-45 minutes. Let stand 10 to 15 minutes before serving.
Bulk KFC Original Recipe Seasoning (Copycat)


Ingredients:
fine sea salt, Accent seasoning, garlic powder, peppercorns, ground sage, sweet paprika, ground coriander, ground ginger, ground allspice, ground cardamom, parsley, vanilla beans

Directions:
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING] IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN.
MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES  into a large re-sealable container (this includes the prepared BARBECUE SEASONING recipe].
BREAK up any clumps (and dry milk powder] using the back of a spoon.
SEAL the container.
SHAKE container to mix well.
STORE container sealed and store in a cool dry place.
WHEN ready to use, measure 1/2 level cup of this mixture plus 2 cups unbleached breading flour into a large re-sealable container.
SEAL the container with flour and seasoning; SHAKE well until thoroughly combined.
FOLLOW link to Recipe #393795 for complete brining, preparation and frying instructions (skipping its STEP #3 since you've already done this].
ENJOY!
Matzo Brei or Fried Matzo


Ingredients:
eggs, salt

Directions:
Beat the eggs (like you're about to make scrambled eggs] in a medium-size bowl, and set aside.
Wet each matzo sheet under warm running water, until thoroughly wet and easy to break apart. Shake the excess water from the matzo.
Break the matzo sheets into pieces in the bowl with the beaten eggs, until all the matzo is broken up.
Spray a pan with cooking spray and heat it on the stovetop on medium-high heat.
Mix the egg and matzo together, so the egg coats the matzo, and pour into the heated pan.
Cook as you are cooking scrambled eggs, until desired doneness.
Once the food is plated, sprinkle lightly with salt, to taste.
Potato Salad


Ingredients:
russet potatoes, lemon, juice and zest of, Dijon mustard, olive oil, red onion, red bell pepper, fresh parsley leaves, scallions

Directions:
Place potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 minutes; the potatoes are done when a knife is easily inserted into the potato. Drain and cool potatoes in the refrigerator for approximately 20 minutes.
In a large bowl, combine the lemon zest, lemon juice, and mustard. Season, to taste, with salt and pepper. Slowly whisk in the olive oil. Add red onion, red pepper, parsley, and scallions and stir to combine and coat with the dressing. Season, to taste, with salt and pepper.
Remove potatoes from refrigerator cut into eighths or bite-size pieces. Add potatoes to bowl and toss to combine. Adjust seasonings, if necessary.
Cal's Gluten Free Carrot Cake


Ingredients:
white sugar, brown sugar, coconut oil, applesauce, eggs, baking powder, baking soda, salt, cinnamon, ground cardamom, buttermilk, pure vanilla extract, carrots, carrot, dried cranberries, walnuts, cream cheese, butter, confectioners' sugar, pure vanilla extract, fresh coconut

Directions:
Preheat oven to 350 F then grease and flour (with Pamela's flour] two 9" cake pans.
In a large bowl cream together oil, sugars, and eggs. mix in the buttermilk, vanilla extract, and carrot puree. Set aside.
In a separate bowl whisk together flour, baking powder, baking soda, salt, cardamom and cinnamon.
Gradually add the dry ingredients into the wet ingredients. Mix just until fully combined. (careful not to over mix].
Fold in shredded carrots, dried cranberries, and walnuts.
Pour batter evenly into prepared pans.
Bake for 20-25 minutes until center is set. (do not over bake!].
Place pans directly into freezer to cool.
While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
Add in the confectioners’ sugar and vanilla extract.
Mix until silky and creamy. Add more sugar if a thicker texture is needed.
When cakes are cooled remove them from pans and frost, sprinkling the tops with coconut and the sides with the walnuts.
Candy Bar Stuffed Baked Apples


Ingredients:
sugar, apple cider, unsalted butter, apples, vanilla ice cream

Directions:
Preheat oven to 350 degrees.
Place apples on a cutting board.  With a sharp knife, carefully cut the top 1/2 inch from the top of each.
Using an apple corer or a small melon baller, scoop out the stem, core and seeds from each apple, leaving the bottom intact.  Stand the apples in a 9 inch square baking dish, cut side up.
Divide 1/4 cup each chopped Snickers and Skor/Heath bar candy bars among the apples, about 2 tablespoons of candy per apple.
Place 1 1/2 teaspoon of butter inside each apple, on top of the candy bar pieces.  Then divide the remainder 1/4 cup chopped candy bars among the apples.
In a small bowl, whisk together the cider and sugar and pour mixture over and around the apples.  Carefully place baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes.  (Original recipes states 1 hour and 20 minutes, but if cooked too long the apples become mealy.  Start checking around 45 minutes.]  Remove from oven and let sit 5 minutes.
Serve hot or warm, spoon the pan juices over apples and add vanilla ice cream if desired.
Godiva Chocolate Fondue


Ingredients:
heavy cream, vanilla

Directions:
Heat heavy cream in a saucepan over low-medium heat until hot but not simmering., Add chocolate and stir until melted., Add vanilla and stir., Transfer to fondue pot and serve with fresh fruit and pound cake., Substitute vanilla with orange liqueur, kirsh or framboise for extra flare.
Zesty Whipped Cream


Ingredients:
heavy cream, confectioners' sugar, lemon juice, lemon zest, fresh strawberries

Directions:
In a large bowl, whip or beat heavy cream to medium peaks. Add confectioners' sugar and continue beating to stiff peaks.
Divide whipped cream in half. Fold in juice and zest to one bowl and fold in berries to the other.
Use right away or refrigerate till needed. (Recommended to use the same day].
Wine-stewed Puy Lentils


Ingredients:
olive oil, shallots, garlic, carrot, celery, tomatoes, red wine, lentils, parsley

Directions:
Heat the oil in a medium saucepan over a medium-low heat.
Add the shallots, garlic, carrot and celery and sautee gently until extremely soft.
Add the chopped tomatoes, and cook briskly until they are reduced to a thick puree.
Mix in the red wine and cook down to a puree.
Rinse the lentils and add to the puree along with 400ml of water.
Bring to the boil before reducing to a simmer.
Cook for 20-25 minutes or until the lentils are tender, but still holding their shape.
Season to taste with the salt and pepper and stir in the parsley just before serving.
These are good with grilled or roast meats.