xiaoxl/recipe_data huggingface dataset:
Low Fat Apple Bran Muffins
Category: bread
By Jenny Wong

I like to snack on these muffins, they're good, and they're healthy too. Add more sugar if you want it to be sweeter, since these muffins aren't very sweet. Be careful with the milk, sometimes it can be too moist, but you'll just have to bake it for a longer period of time.

Ingredients:
1 ½ cups wheat bran
1 cup low-fat buttermilk
1 cup all-purpose flour
¼ cup packed brown sugar
1 teaspoon baking soda
2  egg whites
½  apple, grated

Directions:
In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners. In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups. Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 84.8
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 18.9 g
Sugars: 6.1 g
Dietary fiber: 3.5 g
Protein: 3.5 g
Cholesterol: 0.8 mg
Sodium: 137.3 mg
Madelines


Ingredients:
eggs, flour, sugar, rum, butter, confectioners' sugar

Directions:
Preheat oven at 425.
Butter and flour madeline pan.
In a double boiler over low heat, whisk eggs and sugar till creamy and sugar has disolved ( about 5 minutes ].
Remove from heat and continue to whisk till luke warm,  add rum and lemon extract.
Add melted butter and flour alternately, mix till creamy and thoroughly combined.
Fill madeline pans 3/4 full.
Bake large style pan for 8-10 minutes or 6-8 mins for small style pan.
Cool for 5-10 mins and remove with a butter knife.
Sift confectioners sugar over cooled cakes.
Brown Butter Pecan Pie


Ingredients:
unbleached all-purpose flour, golden brown sugar, salt, water, eggs, golden brown sugar, salt, pure maple syrup, corn syrup

Directions:
Make the crust: Melt the butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored], about 4 minutes (do not burn.] Pour the butter into a small bowl and freeze until firm, about 15 minutes.
Butter a 9-inch (not deep dish] pie pan lightly with butter. Combine the flour, sugar and salt in the bowl of the food processor. Cut the frozen butter into quarters and add it to the flour mixture; process until mixture resembles moist sand. Add the water and process just until moist clump form. Using fingertips, press the dough evenly onto bottom and up sides of prepared pan. Crimp the edges decoratively if desired.
Make the Filling: Melt Butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored], about 4 minutes (do not burn.] Remove from heat and let stand until cooled but not set, about 10 minutes.
Position the rack in the bottom third of the oven and preheat to 375°F . Whisk the eggs, brown sugar, and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the pecans. Pour the mixture into an unbaked piecrust. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely. (Pie can be made 1 day ahead. Cover loosely and store at cool room temperature.].
Quinoa Salad


Ingredients:
quinoa, currants, carrot, mint, scallion, parsley, lime juice, cumin, sea salt, olive oil

Directions:
Put all ingredients in a bowl and toss together with quinoa, adjust seasoning to taste.
To make a meal out of it, place next to a bed a greens with sliced grilled chicken.
No-Cook Fresh Tomato Salsa (Fat-Free)


Ingredients:
plum tomatoes, green onions, green bell pepper, yellow bell pepper, fresh cilantro, garlic, black pepper, fresh lime juice, salt, Tabasco sauce, sugar, green chili, black beans

Directions:
Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours].
Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using] and cilantro in a processor; pulse until desired consistency.
Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired.
If desired you may add in the variations of you choice.
Refrigerate for a minimum of 8-24 hours before serving.
Jalapeno Hot Sauce
Category: side-dish
By Rayna Jordan

Hot Sauce from scratch.  You may use other hot peppers in place of the jalapenos.

Ingredients:
1 teaspoon vegetable oil
20  fresh jalapeno peppers, sliced
3 cloves garlic, minced
½ cup minced onion
¾ teaspoon salt
2 cups water
1 cup distilled white vinegar

Directions:
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes.  Add the water and cook for 20 minutes, stirring often.  Remove from heat and allow mixture to cool to room temperature. Transfer the mixture to a food processor and puree until smooth.  With the processor running, slowly add the vinegar. Pour into a sterilized jar with a tight lid.  This sauce will keep for 6 months when stored in the refrigerator.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 16 servings

Calories: 10.8
Fat: 0.4 g
Saturated fat: 0.1 g
Carbohydrates: 1.7 g
Sugars: 0.9 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 109.4 mg
Lasagna


Ingredients:
onions, ground beef, garlic clove, salt, black pepper, oregano, parsley, tomatoes, tomato puree, tomato paste, parmesan cheese, mozzarella cheese, ricotta cheese

Directions:
Heat oil in a 10 - 12 quart pot and sauté onions until golden brown.
Add ground beef, stir to break up and cook for 10 - 15 minutes. Add garlic, salt, pepper, oregano, parsley, tomatoes, tomato puree, tomato paste and 2 Tbs Parmesan cheese. Stir well, cover and simmer for 45 minutes.
Cook lasagna noodles in boiling salted water, drain and cover with cold water. Set aside till ready to use. You may wish to cook the noodles for the minimum time listed on the package so they are not to soft, Al détente.
Arrange in a 9 x 13 baking dish. 1/3 of the meat sauce, cover with 1/2 the lasagna noodles, 1/2 of the mozzarella, then 1/2 of the ricotta cheese. Sprinkle with 2 Tbs Parmesan cheese. Repeat, ending with a layer of meat sauce and the remaining Parmesan cheese. Bake in a 350F oven for 30 minutes.
Leave it rest for 15 minutes after taking it from the oven.
Canned Tomato Soup
Category: soups-stews-and-chili
By jennyrose81

The best canned tomato soup recipe! A great way to use up those extra tomatoes from the garden. When ready to serve, mix with equal parts milk and warm.

Ingredients:
3  onions, chopped
1 bunch celery, chopped
8 quarts fresh tomatoes, chopped
4 cups water, or as needed
1 cup white sugar
¼ cup salt
1 cup butter, softened
1 cup all-purpose flour
2 cups chilled tomato juice

Directions:
Place onions, celery, and tomatoes in a large pot; pour in enough water to just cover vegetables; bring to a boil. Reduce heat and simmer until tomatoes are tender, 20 to 30 minutes. Pour tomato mixture through a strainer or food mill, discard solids, and return liquid to the pot; stir sugar and salt into liquid. Blend butter and flour together in a blender until smooth and creamy; add tomato juice. Blend until smooth. Pour butter mixture into liquid in the pot. Cook and stir over medium heat just until tomato soup is hot. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the tomato soup into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 20 to 30 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area, and wait at least 12 hours before opening.

Prep time: 15 mins
Cook time: 1 hr
Total time: 13 hrs 15 mins
Yields: 32 servings

Calories: 125.4
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 17.2 g
Sugars: 11.4 g
Dietary fiber: 2.4 g
Protein: 2.1 g
Cholesterol: 15.3 mg
Sodium: 104.1 mg
Easy Parmesan Potato Rounds


Ingredients:
russet potatoes, onion, butter, garlic powder, parmesan cheese

Directions:
Preheat oven to 400 degrees Fahrenheit.
Butter a small baking dish.
Place a layer of sliced potatoes in the bottom of the dish, then season with salt, pepper and a little garlic powder.
Sprinkle with some sliced onions.
Drizzle with a little melted butter.
Repeat layering in the same matter ending up with a layer of potatoes.
Drizzle the top layer of potatoes with melted butter, and then sprinkle with parmesan cheese.
Bake uncovered for about 30 to 35 minutes, or until potatoes are tender and golden brown.
Delicious!
Pasta Fruit Salad


Ingredients:
mandarin oranges, pineapple tidbits, maraschino cherries, sugar, salt, flour, eggs, acini di pepe pasta, Cool Whip

Directions:
Drain the fruit, saving the juices.
Combine fruit juices with sugar, salt, flour, and eggs.
Cook until the mixture boils, stirring often so you don't scramble the eggs; remove from heat.
As this cooks, cook pasta according to package directions; drain and rinse with cold water.
Pour the still warm cooked fruit juice over hot pasta and stir.
Let come to room temperature, then refrigerate overnight.
Remove the Cool Whip to the refrigerator to soften for the next day.
The next day, combine the Cool Whip and all the fruit.
Keeps for a week.
TIPS: You may want to add about 1/2 the container of Cool Whip to the fruit to start with, then add more if it's too dry.
You may also want to drain the fruit again right before you add it, this time NOT adding the juices to the mixture.
Enjoy!
Snowy Day White Chili


Ingredients:
dried great northern beans, white beans, boneless skinless chicken breasts, onions, olive oil, garlic cloves, green chilies, ground cumin, dried oregano, ground cloves, chicken broth, monterey jack cheese, sour cream, salsa, fresh cilantro

Directions:
Pick through beans and rinse them.
Soak beans according to package directions; drain well.
Place chicken in large Dutch oven and cover with boiling water.
Simmer 15 minutes or until tender.
Drain and let cool.
Cut the chicken into cubes.
Saute onions in hot oil in the Dutch oven over medium heat for 10 minutes.
Add the garlic, chiles, cumin, oregano, cloves and cayenne and cook for 2 minutes.
Add the beans and broth; bring to a boil.
Reduce heat and simmer (stirring occasionally] 2 hours or until the beans are tender.
Add the chicken and cheese.
Cook, stirring constantly, until the chili is thoroughly heated and cheese is melted.
Season with salt and black pepper.
Serve immediately with selection of garnishes.
Macaroni Cheese


Ingredients:
macaroni, butter, flour, dry mustard, paprika, milk, bacon, onion, green capsicum, Worcestershire sauce, cheese

Directions:
Cook macaroni in salted boiling water for 12 to 15 minutes or until tender. Drain.
Melt butter in a saucepan, remove from heat and stir in flour and seasonings. Return to heat and cook for 1 minute.
Add milk gradually, stirring until sauce boils and thickens, remove from heat.
Add grated cheese and tomato soup, mix well. Gently heat sauce but don't boil.
Fry lightly chopped bacon, chopped onion and chopped capsicum and add to sauce. Add macaroni and worcestershire sauce and mix thoroughly.
Place mixture into a casserole dish and sprinkle with extra cheese.
Bake in a moderate oven for 25 to 30 minutes.
Grilled Salmon Patties
Category: appetizers-and-snacks
By Courtenay Howell

This recipe has been altered and tweaked with each batch until I felt it couldn't suit us any better. I used to remove the bones and skin, which was time consuming, but found after smashing everything the bones are not noticed and the skin adds flavor! This is quick and easy and flavorful enough for the toddler in my house. Grilling these salmon patties is a healthy alternative to beef burgers. Serve alone, on a bun, or on a bed of fresh greens.

Ingredients:
¼ cup cracker crumbs
1 large egg, beaten
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon prepared yellow mustard
½ teaspoon paprika
1 (14.75 ounce) can salmon, drained and flaked
¼ cup honey mustard

Directions:
Combine cracker crumbs, egg, lemon juice, hot sauce, mustard, and paprika in a bowl; add salmon, stirring well. Allow the mix to stand for at least 5 minutes so that the flavors can join hands. Preheat a grill to 300 degrees F (150 degrees C). Line a grill pan with foil. Squeeze excess liquid from the mixture; this will allow the patties to hold together and turn that pretty golden brown. Form into patties. Cook on the preheated grill until golden brown and fish flakes easily with a fork, about 10 minutes on each side. Serve with honey mustard.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 patties

Calories: 297.9
Fat: 14 g
Saturated fat: 2.9 g
Carbohydrates: 16 g
Sugars: 6 g
Dietary fiber: 0.8 g
Protein: 27.3 g
Cholesterol: 92.4 mg
Sodium: 747.2 mg
Chicken, Rice, and Bean Burritos


Ingredients:
boneless skinless chicken breasts, chicken, cooked rice, black beans, pinto beans, salsa, rotel, cheese, flour tortillas

Directions:
Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil].
Bake at 375 until hot (about 10 minutes]. Serve with extra Spanish rice or refried beans.
Rice and Sausage Casserole


Ingredients:
flour, margarine, milk, oregano, parsley, garlic cloves, soy sauce, Italian sausage, cooked rice, mushrooms, broccoli florets, carrot, onion, cheddar cheese

Directions:
Combine flour, margarine, milk, evaporated milk, oregano, parsley, garlic and soy sauce in blender.
Blend until well mixed.
Pour into medium pot and heat until thick and bubbly (about 10 min].
If using cheese add to sauce and stir until melted.
Put rest of ingredients into medium casserole dish.
Pour sauce over veggies and meat and stir to coat.
Add more milk if necessary, mixture should be fairly liquidy but not overly runny and should cover all ingredients.
Cover and bake at 375 for 45 minutes to an hour.
Remove and let cool for 10-15 minutes before serving.
Oatmeal With Almonds and Strawberry Star Anise Sauce


Ingredients:
fresh strawberries, sugar, orange zest, star anise, steel cut oats, water

Directions:
First, prepare the sauce.
In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher.  Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes.  Strain the sauce through a fine sieve into a bowl, pressing hard on the solids to extract as much of the juice as possible; set aside.
To prepare the oatmeal, heat the water in a medium saucepan until almost boiling.  Stir in the oats and break up any lumps that begin to form.  Turn the heat down to medium-low and simmer until all the water is absorbed.  Give the oatmeal a good stir and pour into individual bowls.
Top each serving of oatmeal with some of the sauce (you can swirl it through decoratively if you like] and top with a portion of the almonds.  Serve immediately.
Bbq Chicken Pizza


Ingredients:
boneless skinless chicken breasts, barbecue sauce, olive oil, mozzarella cheese, gouda cheese, red onion, fresh cilantro

Directions:
Cut or shred chicken breast into bite-size pieces and marinate in half of barbecue sauce in refrigerator for at least 2 hours.
When chicken has marinated, preheat oven to 500 degrees F.
Roll out pizza dough over floured surface.
Heat 1 1/2 teaspoons of olive oil in a non-stick frying pan.
Saute the chicken for 3 to 4 minutes or until done.
Spread remaining half of barbecue sauce evenly over the pizza crust.
Sprinkle mozzarella and gouda cheese over the sauce.
Add chicken.
Add onion.
Sprinkle cilantro.
Bake in oven for 10 minutes or until crust is light brown.
Pickled Cranberries


Ingredients:
cranberries, apple cider vinegar, granulated sugar, cinnamon sticks, allspice berry, whole cloves, black peppercorns

Directions:
Prepare a boiling water bath and three pint jars. Place lids in a small saucepan of water and bring to a gentle simmer.
Wash cranberries and pick over for any stems or bad berries.
Combine vinegar and sugar in a medium saucepan and bring to a boil. Add cinnamon sticks to the brine.
Place allspice berries, whole cloves, black peppercorns and juniper berries in a spice bag or a tea ball. Add them to the brine.
When brine is boiling vigorously, add the cranberries. Stir to combine and cook for 3-7 minutes, until the cranberries begin to pop and the brine has returned to a rolling boil.
When cooking time has elapsed, remove pot from heat. Pull out the spice bag and cinnamon sticks. Break cinnamon sticks in half and set aside.
Using a slotted spoon, ladle cranberries into prepared jars. Cover berries with brine, leaving 1/2 inch headspace. Place a cinnamon stick segment into each jar.
Wipe jar rims, apply lids and rings and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and place them on a folded kitchen towel to cool. When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be kept in the refrigerator.
Let jars sit for at least 24 hours before eating to allow the flavors to settle.
Stir Fried Chicken With Chilli Caramel Sauce


Ingredients:
garlic, ginger, five-spice powder, soy sauce, rice wine, sherry wine, salt, pepper, boneless skinless chicken breasts, brown sugar, rice vinegar, fish sauce, mushroom, spring onion

Directions:
COMBINE – half the garlic, ginger, five spice powder, soy sauce, salt, pepper and wine (or sherry] in a bowl.
ADD – cubed chicken, coat well and marinate for 4-6 hours.
In a separate bowl, COMBINE brown sugar, rice vinegar, sweet chilli sauce, fish sauce and chicken stock.
HEAT 2 tablespoons peanut oil in wok and when oil starts to smoke, add diced chicken in small batches; STIR-FRY about 3-4 minutes until golden brown; when removing each batch, keep warm until all chicken is done.
REDUCE heat of wok slightly and add remaining peanut oil; ADD chilli, garlic and mushrooms; STIR-FRY until soft.
ENJOY!
South African Melktert (Milk Tart)
Category: world-cuisine
By TWAKMUIS

My 'ouma' South African grandmother's legendary milk tart. It is lip-smacking. The recipe is a real winner. It is a traditional South African tart that is very easy to prepare.

Ingredients:
3 tablespoons butter, melted
1 cup white sugar
3  egg yolks
1 cup cake flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
4 cups milk
3  egg white
1 tablespoon cinnamon sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deep dish pie plate with vegetable oil cooking spray. In a large bowl, mix together the butter and sugar until smooth. Add the egg yolks and beat until light and fluffy. Sift in the cake flour, baking powder and salt, and stir until well blended. Mix in the vanilla and milk. In a separate bowl, whip the egg whites to stiff peaks using an electric mixer. Fold into the batter. Pour into the prepared pie plate, and sprinkle cinnamon sugar over the top. Bake for 25 minutes in the preheated oven, then reduce the temperature to 325 degrees F (165 degrees C). Continue to bake for 25 to 30 minutes, or until the center is set when you gently jiggle the pie. Serve hot or cold.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch pie

Calories: 294.3
Fat: 8.5 g
Saturated fat: 4.9 g
Carbohydrates: 46.8 g
Sugars: 30.9 g
Dietary fiber: 0.3 g
Protein: 7.9 g
Cholesterol: 98 mg
Sodium: 238.5 mg
Luxury Cheese Toast


Ingredients:
tomato puree, ricotta cheese, dried herbs, garlic clove, Tabasco sauce, salt, pepper, cheddar cheese

Directions:
Preheat the grill (broiler?].  Meanwhile, mix together the ricotta, herbs, tiny amount of garlic, tabasco sauce, salt and pepper.
Grill the bread on one side, until it is your preferred colour.
Turn the bread over and grill very lightly on the other side, so that the bread is only just beginning to change colour.
Spread a very, very thin layer of tomato purée over the lightly-cooked side.  Too much tomato purée is not pleasant!
Spread the ricotta mixture over the tomato purée.
Put a single thin layer of cheddar cheese on top - I use a potato peeler to slice the cheese very thinly.
Grill until the cheese has melted and the whole sandwich is hot.
If necessary, trim off the burnt crusts!
Chicken Broccoli Crescent Squares


Ingredients:
cream cheese, butter, boneless chicken, milk, onion, broccoli

Directions:
Blend cream cheese with butter.
Add chicken, salt, pepper, milk, and onion.
Spoon 1/2 cup meat mixture onto 2 unseparated "triangles" of dough - this should be a square.
Sprinkle top liberally with cooked broccoli.
Pull 4 corners to the top center of the mixture and twist slightly to seal edges by pinching.
Brush tops with remaining butter.
Bake on ungreased cookie sheet for 20-25 minutes in 350 degrees oven until golden brown.
Vegan Peanut Butter Cookies


Ingredients:
all-purpose flour, old fashioned oats, baking powder, salt, creamy peanut butter, soymilk, sugar

Directions:
Preheat oven to 375°F Lightly grease a cookie sheet.
Combine flour, salt and baking powder in a large mixing bowl. Set aside.
In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft. Stir in sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients. Mix until slightly moist.
Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick.
Drop by spoonfuls onto cookie sheet and press fork marking onto the middle.
Bake for about 10 minutes.
Baked Beans  ( Using Can of Pork and Beans)


Ingredients:
bacon, onions, Worcestershire sauce, dry mustard, brown sugar, catsup

Directions:
Brown bacon and onion., Place beans in casserole dish with other ingredients., Add bacon and onions., Bake 25 min in 300 oven.
Pecan Bars


Ingredients:
powdered sugar, flour, butter, sweetened condensed milk, egg, vanilla, chocolate chips, pecans

Directions:
Mix the first 3 ingredients together and press into a 9x13inch pan (sprayed with Pam].
Bake at 350 degrees for 20 minutes.
Top this with the next four ingredients mixed together.
Pour over the crust and bake at 350 degrees for 20 minutes.
Melt chocolate chips on hot bars to frost.
Sprinkle with chopped pecans.