xiaoxl/recipe_data huggingface dataset:
Crunchy Pecan-Toffee Cookies
Category: desserts
By lutzflcat

Are you ready for some crunchy, buttery, pecan cookies with bits of chocolate-covered toffee bits? Who wouldn't be?  They're easy to make and easy to eat! Keep cookies stored loosely covered with plastic wrap or in a cookie jar with a loose-fitting lid. An airtight storage container may soften your crunchy cookies.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup brown sugar, firmly packed
2 large egg whites
1 teaspoon vanilla extract
¾ cup coarsely chopped pecans
¾ cup chocolate-covered toffee bits (such as Heath®), or to taste

Directions:
Combine flour, baking soda, and salt in a medium bowl; whisk until well combined. Place butter and brown sugar in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. Add egg whites and vanilla extract, and beat for 1 more minute. Gradually add flour mixture to the bowl and mix until completely combined. Fold in pecans and toffee bits until all ingredients are well incorporated. Move the bowl to the refrigerator and chill for at least 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line 2 large baking sheets with parchment paper and set aside. Scoop dough into heaping tablespoon-sized balls with a spoon or cookie scoop. Place dough balls about 2 inches apart on the prepared baking sheet and flatten just slightly with the palm of your hand. Bake in the preheated oven until edges are set and lightly browned, 10 to 12 minutes. Let cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 55 mins
Yields: 40 cookies

Calories: 125.1
Fat: 7.7 g
Saturated fat: 4 g
Carbohydrates: 13.2 g
Sugars: 8.2 g
Dietary fiber: 0.4 g
Protein: 1.1 g
Cholesterol: 16.1 mg
Sodium: 72.5 mg
Stir-Fried Honey-Ginger Chicken With Peppers


Ingredients:
honey, rice vinegar, soy sauce, chicken breast, fresh ginger, garlic cloves, orange bell peppers, yellow bell peppers, cooked rice, fresh cilantro leaves

Directions:
In a small bowl, stir together honey, vinegar, and soy sauce.
Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes.
Serve over rice, topped with cilantro.
Blueberry and Raspberry Scones


Ingredients:
flour, baking powder, baking soda, sugar, butter, heavy cream, blueberries, raspberries, lemon juice

Directions:
Place flour and butter in food processor and combine., Add baking soda, baking powder, sugar and lemon juice., Mix in cream and pulse to combine., Do not over mix., Wrap in plastic wrap and chill., Preheat oven to 375 degrees., Roll out dough to 1 inch thickness and cut scones., Place on buttered baking sheet and brush with egg wash., Bake 13 - 15 minutes.
Italian Kielbasa and Vegetables


Ingredients:
kielbasa, onion, bell pepper, celery, diced tomato, orzo pasta, water, thyme, olive oil

Directions:
Preheat oven to 350, Spray skillet with cooking spray, cook kielbasa until brown, Add vegetables cook 3 minute, Add orzo, water and pasta, Cover and bake 50 minute., Remove from oven, add oil, stir and cook 10 more minutes.
Brussels Sprouts With Sour Cream Sauce


Ingredients:
frozen Brussels sprouts, onion, butter, margarine, flour, brown sugar, ground mustard, milk, sour cream

Directions:
Cook sprouts according to package directions and drain.
In saucepan, saute onion in margarine about 4 minutes.
Stir in flour, brown sugar, mustard and salt and pepper, mixing well.
Gradually add milk, stirring constantly.
Bring mixture to a boil; then simmer for 2 minutes.
Reduce heat and add sour cream; just enough to heat through.
Pour sprouts in serving dish and cover with cream sauce.
Apple Pie with Cheese, Please
Category: desserts
By Diana71

This apple pie has Cheddar cheese baked right inside! Cheddar lines the bottom of the crust and perfectly harmonizes with the apples. Just like you'd find flatbread with goat cheese and honey, the cheese baked right in with the apples provides a buttery and melty texture.

Ingredients:
1 (9 inch) frozen pie crust, thawed
6 slices Cheddar cheese
5 medium apples - peeled, cored, and thinly sliced
½ cup butter
3 tablespoons all-purpose flour
½ cup white sugar
½ cup brown sugar
¼ cup water
1 (9 inch) prepared pie crust, at room temperature
1  egg white
1 teaspoon water

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line the bottom of the pie crust with Cheddar cheese slices. Place apples into the crust in a circular fashion, layering slices on top of one another. Set aside. Melt butter in a medium saucepan over medium heat. Add flour and mix well to combine, removing any lumps. Add white sugar, brown sugar, and 1/4 cup water. Bring to a slight simmer and cook, stirring occasionally, for 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Pour butter mixture over apples to cover all slices. Top with additional pie crust; seal edges. Pierce the top with a fork to allow steam to release. Mix egg white and 1 teaspoon water together in a small bowl; baste over pie crust using a basting brush. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue to bake until golden and set, about 35 minutes more.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 9-inch pie

Calories: 348.4
Fat: 20.9 g
Saturated fat: 9.6 g
Carbohydrates: 36 g
Sugars: 20.7 g
Dietary fiber: 2.1 g
Protein: 5.7 g
Cholesterol: 35.2 mg
Sodium: 295.7 mg
Whipped Cauliflower With Cheese & Sour  Cream


Ingredients:
head cauliflower, margarine, salt, white pepper, sour cream, Velveeta cheese, colby-monterey jack cheese

Directions:
Boil the whole head with core side down in large stock pot. Make sure the entire head is covered by boiling water. Cook on medium high heat.
Stick a fork in it after 8 to 10 minutes.
It must be soft.
Drain in colander.
Place drained cauliflower in mixing bowl and margarine.
Mash on low speed.
Add crushed crackers, Italian seasoning, salt, pepper. Mix at low speed.
Fold in sour cream with spoon.
Tear slices of cheese in small pieces and fold in to mixture.
Pile in heat proof serving dish.Heat for 3 - 4 minutes in microwave. Serve.
You may refrigerate covered, then heat in microwave. Use a longer time at 70% to 80% power because it is chilled.
You will have your guests guessing at the ingredients. Enjoy!
Canary Island Style Pollo En Adobo


Ingredients:
broiler-fryer chicken, garlic cloves, paprika, oregano, thyme, sea salt, olive oil, white wine, pepper

Directions:
Using a mortar and pestle, mash garlic and salt, then add paprika, oregano, thyme, pepper, if using and olive oil.
Add wine and combine well.
Coat chicken with marinade, and refrigerate several hours.
Heat oil over medium heat in a skillet.
Fry chicken pieces until cooked through-about 20 minutes, lowering heat to medium low after chicken initially sears.
This can be made with boneless, skinless breasts--just reduce cooking time accordingly.
This can also be made on the grill-the flavor will be even better!
Winter Tomato Soup


Ingredients:
butter, olive oil, onion, thyme, basil, Italian tomatoes, tomato paste, chicken broth, flour, granulated sugar

Directions:
In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper.
Cook, stirring, until onions wilt.
Add tomatoes and tomato paste.
Simmer 20 minutes.
Blend together 5 T of the chicken broth with the flour.
Add this to the soup, stir, then add rest of broth.
Simmer 30 minutes, stirring often to prevent burning.
Puree soup in blender.
Return to heat.
Add sugar and cream.
Simmer 5 more minutes.
Chicken Paprikash


Ingredients:
boneless skinless chicken breasts, flour, salt, pepper, onion, green bell pepper, garlic cloves, Hungarian paprika, diced tomatoes, chicken broth, white wine, white button mushrooms, low-fat sour cream

Directions:
Cut the chicken into cubes and toss with the flour, salt and pepper.
Heat a little oil in a large skillet and brown the chicken until almost cooked through. Remove from the pan, and sautee the onion and garlic until translucent.
Return the chicken to the pan, adding the tomatoes, broth and paprika and simmer for 30 minutes.
Add the mushrooms and continue cooking for another 15 minutes,.
5 minutes before serving, swirl in the sour cream.
Serve over noodles, spaetzle, couscous or polenta.
Easy Pasta Primavera


Ingredients:
pasta, butter, milk, flour, parmesan cheese

Directions:
Cook pasta., Stir together milk, soup mix, salt n pepper., Melt butter in pan and add flour., Add soup mixture., Bring to a boil., Then simmer for about 10 minutes or until veggies are cooked thru., Toss with pasta., Sprinkle with parmesan cheese.
Southwestern Style Cabbage & Turkey


Ingredients:
ground turkey, cabbage, carrot, chipotle chiles in adobo, green onions, ground cumin, chili powder, dried cilantro, salt, cracked black pepper, frozen chopped spinach, garlic cloves

Directions:
Cook the turkey in a large skillet over medium heat. Drain and remove from skillet. Add the cabbage and carrots to the skillet. Stir in the chipotle peppers, green onions, and seasonings; cook 5 to 6 minutes or until  the cabbage has softened.
Add the turkey, frozen vegetables, spinach, and garlic to the skillet. Cook until the vegetables are heated through. Serve warm with Spanish Rice.
Roasted Red Pepper Toasts


Ingredients:
garlic powder, pine nuts, parmesan cheese, baguette

Directions:
Puree first 4 ingredients., Spread 2 tsps puree on toasted baguette slices., Garnish with parmesean cheese.
Eggs Jeanette


Ingredients:
hard-boiled eggs, milk, garlic clove, parsley, olive oil, butter, eggs, Dijon mustard, water, olive oil

Directions:
Cut eggs in half lengthwise, and scoop out yolks.
Mash together the egg yolks, milk, garlic, parsley. Add salt and pepper to taste. Mixture should be moist, but hold together.
Stuff egg whites with yolk mixture, reserving about 2 Tbs. Do not mound yolk mixture too high in the whites. Set aside.
Make dressing.
Stir together the reserved egg yolk mixture, mustard, water and salt and pepper in a bowl.
Whisk in olive oil until it is a nice salad dressing consistency.
Heat olive oil and butter in non-stick frying pan. When they foam up, add eggs, stuffed side down. Fry for about 2 minutes until the yolk mixture is nice and brown. The whites will not brown--just get rubbery if you overcook them.
When done, remove to a serving plate and drizzle the dressing over. Serve warm.
Brown Rice and Kale Salad
Category: salad
By AFulton

Great way to use up leftovers. Perfect alone for a hearty lunch or as a side to a nice steak.

Ingredients:
4 cups vegetable broth
2 cups brown rice
3 tablespoons butter
½ cup diced onion
½ cup diced celery
½ cup diced carrot
¼ cup chopped almonds
½ cup diced mushrooms
salt to taste
2 cups chopped kale

Directions:
Bring broth and  brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Melt butter in a large saucepan over medium heat; cook and stir onion, celery, carrot, and almonds until onion begins to softened, 5 to 10 minutes. Add mushrooms and cook 1 minute more; season with salt. Mix cooked rice into onion mixture until evenly combined. Add kale and cook until completely wilted, about 5 minutes. Serve warm.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 179.5
Fat: 5.5 g
Saturated fat: 2.1 g
Carbohydrates: 29 g
Sugars: 2.1 g
Dietary fiber: 2.4 g
Protein: 4 g
Cholesterol: 7.6 mg
Sodium: 201.3 mg
Chicken and Basil Meatballs


Ingredients:
ground chicken, egg, fresh basil, butter, white wine

Directions:
Combine mince, egg, basil and breadcrumbs and mix well.
Divide mixture into 12 portions and roll into balls.
Heat oil and butter in a frypan and fry chicken balls until well browned on all sides.
Allow to cook through (about 8 minutes] While cooking the chicken, combine pasta sauce, and wine and simmer for about 10 minutes to recuce by 1/3.
Add cream.
Divide sauce among 4 plates, top with meatballs, and sprinkle with toasted almonds.
Actifry Italian Sausages and Peppers


Ingredients:
onion, bell peppers

Directions:
Heat Actifry for 1 minute.
Add Sausages and cook for 10 minutes.
Meanwhile, slice onions and peppers.
Remove all fat from pan except 1 Tbsp; add 1/2 tsp of oil if it is dry.
Add peppers,  onions salt and pepper.
Cook 10 minutes.
Enjoy with Baked potato halves.
Mom's Super-Powered Vegetable Soup


Ingredients:
coconut oil, onion, celery, carrot, garlic cloves, cabbage, head broccoli, head cauliflower, mushrooms, pumpkin puree, bay leaves, thyme, kidney beans, white beans, coconut milk, salt, pepper

Directions:
In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft.
Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes.
Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc]. Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes.
Then add the beans (or lentils, rice or quinoa if you prefer] and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste.
Top with hot sauce and crumbled tortilla chips if you like!
Lemon Madeleines
Category: world-cuisine
By Ashley

Good tea cookies.

Ingredients:
2  eggs
½ cup white sugar
5 tablespoons unsalted butter
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon vanilla extract
½  lemon, juiced and zested
⅓ cup confectioners' sugar for decoration

Directions:
In a large bowl blend eggs and sugar add butter and blend well.  On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds.  Whisk batter then spoon into molds 3/4 full.  Bake 10 minutes.  Remove from molds and cool.  Dust with confectioners' sugar.

Yields: 1 dozen

Calories: 129.1
Fat: 5.7 g
Saturated fat: 3.3 g
Carbohydrates: 18 g
Sugars: 11.8 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 43.7 mg
Sodium: 53.1 mg
Gluten Free Blueberry Cherry Crumble


Ingredients:
fresh cherries, blueberries, lemon juice, vanilla extract, arrowroot, dates, water, coconut oil, sea salt, baking soda

Directions:
1. For filling, place cherries and blueberries in a 3 quart baking dish.
2. Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot.
3. To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth.
4. Pour date mixture into a medium mixing bowl.
5. Add almond flour, salt and baking soda and mix well to combine.
6. Crumble the topping over fruit mixture.
7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling.
8. Uncover and bake a few more minutes until topping is golden brown.
9. Remove from oven and serve.
Freezing Peaches


Ingredients:
"sugar"

Directions:
"Mix the sugar and fruit fresh together. Gently toss  the  peaches until coated. Let sit for ten minutes to let the juices develop. Pack in quart freezer bags. Store in freezer for up to a year."
Summer Sirloin


Ingredients:
olive oil, kosher salt, fresh ground black pepper, Worcestershire sauce, butter, button mushroom, half-and-half

Directions:
Brush both sides of steak with olive oil.
Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
Place in shallow dish and pour Worcestershire over, rubbing to cover all the meat.
Cover and refrigerate for 2 hours, then grill.
In a large skillet melt butter over medium heat.
Add mushrooms, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cook for about 5 minutes until just tender.
Stir in half and half or cream.
Bring to boiling, immediately reduce heat.
Simmer uncovered for about 10 minutes or until slightly thickened.
Keep warm while grilling steak to desired degree of doneness.
Serve mushroom sauce with steak.
Asian Meatballs With Spicy Lime Dipping Sauce


Ingredients:
scallions, fresh ginger, red bell pepper, chili pepper, garlic cloves, dark soy sauce, dark soy sauce, cilantro leaves, limes, honey

Directions:
In the bowl of a food processor, combine the scallions, half of the ginger, the bell pepper, half of the chile pepper, the garlic, the 3 tablespoons of soy sauce, the cilantro leaves and the lime zest. Pulse for 30 seconds, scrape down the bowl and process 1 minute more, or until finely ground. Add the meat and process until well combined, about 30 seconds more. Roll the meat into 24 balls the size of walnuts.
Preheat a large nonstick skillet over medium heat and add the vegetable oil. Add the meatballs and don't move them until they are brown on 1 side, about 2 minutes. Turn the meatballs and continue to cook, browning them on all sides, until cooked through, 2 to 3 minutes more.
While the meatballs cook, make the dipping sauce. In a bowl, combine the remaining ginger and chile pepper, the 1/3 cup of soy sauce, the lime juice, the sesame oil, the honey and a splash of water. Taste and adjust the seasoning; if it's too salty, add another drizzle of honey. Place the finished meatballs on a serving platter, with toothpicks on the side. Serve with the spicy lime dipping sauce.
Note: I've made these without the bell pepper, chile and cilantro and they are still flavorful and delicious.
Corn on the Cob With Chipotle Butter


Ingredients:
fresh parsley, lime, juice and zest of, paprika

Directions:
Heat grill.
Combine butter, parsley, lime juice, 1/2 tsp lime zest, paprika, anc chipotle powder. Place on waxed paper and roll into log. Chill.
Meanwhile, grill corn, about 12 minutes, turning 3 times.
Spread corn with compouned butter and serve.
Vegan Rajma Chawal (Kidney Bean Curry)


Ingredients:
kidney beans, water, tomatoes, gingerroot, green chili pepper, cumin seed, coriander powder, turmeric, chili powder, black pepper, paprika, salt, water, tomatoes

Directions:
Rinse the kidney beans thoroughly, then soak for at least six hours in six cups of water.
Cut the tomatoes, garlic and chili into small pieces and then process in a blender or food processor - I used my hand blender.
Heat the oil in a pressure cooker. Test to see if it's hot enough by tossing in one cumin seed. If the seed cracks immediately the oil is ready. Saute the remaining cumin seeds for about a minute. Add the tomato mixture, and all the spices EXCEPT the salt.
Stir fry for 2-3 minutes until the oil separates from the mixture and rises to the top.
Add in the soaked and drained beans, the salt and 3 cups of water. Place the cover on the pressure cooker and secure. Cook over medium high heat until the cooker starts steaming.
Turn the heat down to medium and cook for 12-15 minutes.
Remove the cooker from the heat allow the pressure to reduce on its own.
When the pressure has all been released, open the pan and lightly mash the kidney beans. Adjust the salt and pepper to taste.
Garnish with chopped tomato.
Serve with rice.
Toasted Nuts


Ingredients:
walnuts, pecans

Directions:
Preheat oven to 350 degrees Fahrenheit., Spread the nuts out in a pie pan., Bake 5 to 8 minutes, stirring once., Nuts burn easily, so watch them carefully., Cool before using., Toasted nuts can be stored in an air tight container for about 2 weeks.
Carnitas


Ingredients:
country-style boneless pork ribs, water, orange zest, garlic cloves, kosher salt, brandy, sherry wine

Directions:
Preheat the oven to 325 degrees. Combine pork, 2 cups of water, zest, orange juice, garlic, and salt in a heavy dutch oven with a lid. Place in the oven and cook for at least six hours, but not more than eight.
Remove the pot from the oven. Scoop out the pork with a slotted spoon and put into a shallow baking dish. Shred the meat with two forks. At this point it should be so tender you hardly have to make any effort to separate it into delicious morsels. Discard any big chunks of fat.
Sprinkle the meat with the brandy or sherry and ladle a few scoops of cooking liquid back over the pork. (The reserved cooking liquid makes a wonderful base for bean soup.] Place under the broiler for a few minutes until sizzling.
Serve with Cuban black beans and rice, or use as a taco filling.
Crispy Creamy Cabbage Salad With Bacon German Style


Ingredients:
green cabbage, bacon, half-and-half cream, vinegar, sugar, herbs, salt, pepper

Directions:
shred cabbage fine or coarse as you prefer.
dice bacon (or canadian bacon] and fry crisp.
Mix half and half, vinegar, oil (or if you like more bacon flavor substitute with the bacon drippings], sugar, salt and pepper.
Ad bacon bits to the dressing.
pour over cabbage, mix and store in the fridge for 1/2 hour before serving.
Baked Pumpkin Buttermilk Donuts


Ingredients:
flour, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, granulated sugar, granulated sugar, egg, pumpkin, buttermilk, buttermilk, pure vanilla extract, brown sugar

Directions:
Preheat the oven to 400°F Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Lightly sprinkle the tops with brown sugar. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.
Recipe can easily be doubled. I baked for 12 minutes, but, depending on your stove temp, these might be better cooked for 10 minutes.
Super Easy Pizza Sandwich


Ingredients:
"cheese"

Directions:
Preheat oven to 375 degrees.
Toast the bread in a toaster-- do not burn or over-toast.
After they're toasted, place on a plate and spread the pizza sauce over one side of both slices.
Sprinkle one layer of cheese, then add a layer of pepperoni, then another layer of cheese on one slice.
Place the other slice on top and put on a cookie sheet.
Bake for about 6 minutes, or until cheese is melted, wait to cool, and enjoy.