xiaoxl/recipe_data huggingface dataset:
Red Velvet Cheesecake Swirl Brownies


Ingredients:
unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, kosher salt, cream cheese

Directions:
Preheat oven to 350 degrees. Line an 8-inch square cake pan with parchment paper, leaving a 1-inch overhang on all sides, and lightly grease with nonstick cooking spray.
In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
In a large bowl, whisk to combine 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and enough red food coloring to turn mixture deep red.
Add chocolate-butter mixture and stir until smooth.
Add flour and ½ teaspoon salt; stir until just combined and no streaks of dry ingredients remain. Batter should be dark red. Add additional food coloring if necessary.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, remaining 1/3 cup sugar, remaining egg, remaining ½ teaspoon vanilla extract, and ¼ teaspoon salt until smooth.
In a checkerboard pattern, place spoonfuls of brownie and cheesecake batters into prepared pan. Using a butter knife or skewer, swirl to create a marbled effect.
Transfer to oven and bake until brownies are set and edges are lightly browned, about 40 minutes.
Cool completely on a rack and transfer to refrigerator until well-chilled, at least 2 hours and up to three days in advance.
Cut into 9 squares and serve.
Bikers Spanish Meatballs “albondigas”


Ingredients:
minced beef, pork, onion, garlic clove, dried parsley, plain flour, olive oil, carrots, onion, garlic cloves, dried parsley, paprika, saffron, salt

Directions:
For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.
Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.
Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.
Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.
Mediterranean Chicken and Pepper Casserole
Category: meat-and-poultry
By Buckwheat Queen

Vegetables, chicken breast, pasta, and Italian cheeses are baked until bubbly for a delicious one-pot dinner for two. I like to serve this with a light salad and crisp white wine.

Ingredients:
3 cups uncooked mafalda pasta
1 tablespoon olive oil
1  skinless, boneless chicken breast, cut into strips
1 small yellow onion, diced
1 small yellow bell pepper, diced
1 small red bell pepper, diced
8  cherry tomatoes
¼ cup Italian green olives
1 tablespoon fresh thyme leaves
1 teaspoon grated lemon zest
½ teaspoon red pepper flakes
¼ cup grated Pecorino Romano cheese
¼ cup grated Grana Padano cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bring a pot of salted water to a boil. Cook pasta until flexible but not soft, about 5 minutes. Drain. Heat oil in a stovetop- and oven-safe casserole dish over medium-high heat. Cook and stir chicken strips until browned, 3 to 5 minutes. Add onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes.  Cook and stir until the onions have begun to look translucent, about 5 minutes. Remove from heat. Stir in the half-cooked pasta. Sprinkle Pecorino Romano and Grana Padano over the pasta mixture. Bake in the preheated oven until bubbly and the cheeses have melted and browned, about 15 minutes. Let rest for 5 minutes before serving.

Prep time: 15 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 2 servings

Calories: 479.3
Fat: 17.8 g
Saturated fat: 5.4 g
Carbohydrates: 53.4 g
Sugars: 6 g
Dietary fiber: 5 g
Protein: 28.3 g
Cholesterol: 53.4 mg
Sodium: 697.8 mg
Eggplant Sauteed With Oil and Garlic


Ingredients:
eggplant, olive oil, garlic, salt, pepper, parsley

Directions:
Bake the eggplant: Pierce 2 or 3 places with a sharp knife on one side and then the other.
Place in an oiled baking dish in the middle of a 425F oven for 25- 30 minutes until thoroughly soft to the touch.
--or-- Steam the eggplant: Place eggplant in a vegetable rack or sieve and set in a pan of boiling water, not letting the water tough the eggplant; cover tightly and steam 15 to 20 minutes or longer, depending on the size.
Be careful not to overcook.
When the eggplant is soft all over, cut in half lengthwise and scrape the flesh from the skin.
Heat the olive oil in a frying pan, add the garlic and cook slowly a minute; then add the eggplant.
Beat and stir with a wooden spoon for several minutes to break the eggplant meat into a puree.
Beat in salt and pepper to taste, then add drops of lemon juice, to taste.
May be cooked in advance: Just before serving, reheat and fold in the parsley, and turn into a hot vegetable dish.
Enjoy!
Crab and Cheddar Cheese Soup


Ingredients:
potatoes, celery, water, margarine, butter, onion, flour, milk, cheddar cheese, dill weed

Directions:
In 2 quart saucepan combine potatoes, celery and water.
Bring to boil Lower heat and simmer 15 mins until cooked but not mushy In another pan, melt butter Add onion.
Simmer 5 mins until clear not browned Add flour.
Stir til smooth Stir in milk and crab juice from can Add cooked veggies with cooking liquid.
Boil 1 minute.
Add cheese dill, and crabmeats Heat to serving temperature Add salt and pepper.
Carrot Apple Spice Cookies


Ingredients:
all-purpose flour, baking powder, salt, ground ginger, cinnamon, nutmeg, unsalted butter, granulated sugar, light brown sugar, egg, vanilla extract, carrot, apple, dried cranberries, pecans

Directions:
Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, apples, cranberries and pecans.
Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did] onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.
Spinach Chicken


Ingredients:
character(0]

Directions:
1]Wash spinach leaves properly and whistled it in a cooker about 1-2.
2]Take it out,let it cool down and grind it properly it in a chopper or grinder.
3]Take skillet add 1tbsp of cooking oil,sauté cumin seeds,onion,bay leaves,garlic,ginger,tomatoe,green chillis and all spices all together.
4]After that add chicken peices  into it and let it cook for 30-40 min add some water if it is too thick.
5]Add pureed spinach into it let it cook for another 5-10min,keep aside serve hot with rice or roti anything of your choice.
Turkey Monte Cristo Sandwich


Ingredients:
Dijon mustard, smoked gouda cheese, kosher salt, fresh ground black pepper, whole berry cranberry sauce, eggs, milk, unsalted butter

Directions:
To make the sandwiches: Lay the bread out on the work surface. Spread one side of each slice with the mustard. Spread half of the cheese on 4 slices of the bread. Cover with half of the turkey and season with salt and pepper to taste. Evenly spread the cranberry on the turkey on the sandwich. Top with the remaining turkey; season with salt and pepper to taste, and cover with the remaining cheese and bread. Press down slightly on each sandwich.
In a lipped plate or dish, whisk together the eggs and milk, and season with salt and pepper to taste.
Preheat the oven to 350 degrees F. Heat 2 large skillets over medium-low heat, add a tablespoon of both butter and oil to each pan. Dip and coat each of the sandwiches in the egg mixture and lay in the pans. Cook until golden brown, about 4 minutes per side. Transfer the sandwiches to a baking sheet and bake until the cheese is melted, about 6 to 8 minutes.
Cilantro Lime Salad Dressing


Ingredients:
olive oil, limes, garlic cloves, cilantro, honey, water, avocado

Directions:
"Put all items in food processor and blend until smooth. Pour over spinach or mixed greens and add any toppings that suit your fancy. Toss."
DIY Greek Yogurt Combos


Ingredients:
apricots, apples, carrots, mango

Directions:
Add yogurt to a jar and stir in liquid sweetener and/or spices., Combine dry topping ingredients and store in a separate container., When ready to enjoy, stir toppings into yogurt.
Walnut Blackberry Bread


Ingredients:
sugar, milk, canola oil, lemon yogurt, egg, lemon, zest of, flour, baking powder, baking soda, walnuts, fresh blackberries

Directions:
Preheat oven to 350°F and spray a 9 x 5 x 3 inch loaf pan with nonstick cooking spray.
Whisk together sugar, milk, oil, vanilla, yogurt, egg and lemon zest in a large bowl. Stir together dry ingredients an 3/4 cup walnuts and add to bowl, stirring just until dry ingredients are incorporarted (do not over mix]. Carefully fold in blackberries and spead into prepared pan; sprinkle with remaining walnuts.
Bake for 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
(Note Refrigerate after 2 days].
Moroccan Almond Crescent Cookies


Ingredients:
sugar, honey, egg, ground cinnamon, nutmeg, butter, flour, sesame seeds

Directions:
Preheat oven to 350 degrees.
In a large mixing bowl, combine the butter, almonds, sugar, honey, almond extract, egg, cinnamon and nutmeg. Gradually add in the flour to form a dough (knead with clean hands if necessary—it can be sticky]. Refrigerate dough for about 10 minutes, or until it is slightly firm.
Pour seeds into a small bowl. Pinch off a walnut sized ball of dough and roll it in the sesame seeds to coat.  Then, take the ball and roll it between your palms into about 2 in long pieces, tapering the ends .
Place side by side on a cookie sheet , curving them into crescent shapes. Bake for about 25 minutes or until golden brown, being careful not to burn.
Tacu Tacu


Ingredients:
chickpeas, brown rice, sweet onion, garlic cloves, olive oil, salt, pepper, water

Directions:
Cover chick peas with water and cook til done. About 1 hour. Add more water if needed.
Cook rice in 2 1/2 cups water. About 40 minutes.
When the chick peas and rice are almost done, slice  garlic and onions then in a large pan until onions are soft.
Drain chick peas and stir chick peas and rice into the sauted onions and garlic.
Add salt and pepper to taste.
Apple Crumble Coffee Cake
Category: desserts
By Chef John

Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!

Ingredients:
2 teaspoons unsalted butter
2 cups all-purpose flour
½ teaspoon fine sea salt
1 teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups finely chopped toasted walnuts
⅓ cup packed light brown sugar
⅓ cup white sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted
½ cup unsalted butter, at room temperature
1 cup white sugar
2 large eggs
1 ½ teaspoons vanilla extract
1 cup plain yogurt
2 each Honeycrisp apples

Directions:
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously. Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside. Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter. Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix. Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined. Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently. Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

Prep time: 25 mins
Cook time: 40 mins
Total time: 1 hr 35 mins
Yields: 1 9x12-inch cake

Calories: 630.9
Fat: 34.1 g
Saturated fat: 13.1 g
Carbohydrates: 76 g
Sugars: 48.1 g
Dietary fiber: 3.3 g
Protein: 9.6 g
Cholesterol: 95 mg
Sodium: 434.9 mg
Shredded Chicken Sandwiches with Pesto Mayonnaise
Category: main-dish
By Jennifer Uhrlaub

Chicken thighs are slow cooked with red bell pepper and garlic, then shredded and served with pesto mayonnaise on a hoagie roll.

Ingredients:
8 (6 ounce) chicken thighs
1 (12 ounce) jar roasted red peppers, drained and chopped
3 tablespoons bottled minced garlic
½ cup mayonnaise
1 tablespoon pesto
6 (6 inch) hoagie rolls, split lengthwise
2 large tomatoes, sliced

Directions:
Place chicken in the bottom of a slow cooker. Add roasted red peppers and garlic. Cook on Low until chicken is no longer pink at the bone and the juices run clear, about 8 hours. While the chicken is cooking, mix mayonnaise and pesto in a small bowl. Store in the refrigerator. Shred chicken with 2 forks. Use a slotted spoon to put chicken and pepper mixture onto hoagie rolls. Serve with pesto mayonnaise and sliced tomatoes.

Prep time: 10 mins
Cook time: 8 hrs
Total time: 8 hrs 10 mins
Yields: 6 sandwiches

Calories: 690.4
Fat: 35 g
Saturated fat: 7.6 g
Carbohydrates: 45.1 g
Sugars: 6.1 g
Dietary fiber: 3.6 g
Protein: 46.4 g
Cholesterol: 144.4 mg
Sodium: 865.9 mg
Chocolate Heart (Adult Beverage)


Ingredients:
white Creme de Cacao, hazelnut-flavored liqueur, low-fat milk, maraschino cherry

Directions:
Add a few ice cubes to a highball glass. Pour in liqueurs and drop in a couple maraschino cherries (I add a little of the cherry juice, too]. Pour the cream down the sides of the glass and stir lightly before serving.
You can also hold the cherries out, top with whipped cream and cherries.
Delicious Potato Salad With Dill Pickle


Ingredients:
russet potatoes, mayonnaise, dill pickle, scallions, fresh parsley, salt, pepper

Directions:
Peel and cube potatoes. Boil until just tender.
Mix all other ingredients in a medium size bowl.
Drain cooked potatoes and let cool completely.
Mix potatoes into mayonnaise mixture.
Serve or refrigerate until ready to serve. It tastes best if you refrigerate it at least 4 hours, so that flavors meld.
Kiki's Borracho (Drunken) Beans
Category: side-dish
By KIKI810

Growing up, my Mexican grandmother always had a pot of beans cooking on the stove.  I often cook these beans (a 'drunken' version) for my family, and the aroma keeps her close to my soul, even years after she has past. I hope your family enjoys them as much as mine.

Ingredients:
1 pound dried pinto beans, washed
2 quarts chicken stock
1 tablespoon salt
½ tablespoon ground black pepper
1 (12 fluid ounce) can or bottle dark beer
2 (14.5 ounce) cans chopped stewed tomatoes
1  white onion, diced
¼ cup pickled jalapeno peppers
6 cloves garlic, chopped
3  bay leaves
1 ½ tablespoons dried oregano
1 ½ cups chopped fresh cilantro

Directions:
Soak beans in a large pot of water overnight. Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot. Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender. With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 181
Fat: 1 g
Saturated fat: 0.2 g
Carbohydrates: 31.8 g
Sugars: 4.6 g
Dietary fiber: 7.7 g
Protein: 9.6 g
Cholesterol: 0.5 mg
Sodium: 1073.5 mg
Toasted Baguette Slices


Ingredients:
"olive oil"

Directions:
Preheat oven to 375 degrees.
Slice bread into 1/4 inch thick slices.
Place bread slices on baking stone or pan.
Brush tops lightly with olive oil-if you do not have a pastry brush, you can pour some olive oil into a bowl and simply dip the slices in it.
Bake 10-12 minutes or until slices are lightly browned.
Indonesian Coconut Chicken Crock Pot


Ingredients:
garlic, cumin, fennel powder, cinnamon, chicken drumsticks, onions, coconut milk, water, lemon juice, green onions

Directions:
In a small bowl, combine garlic, salt, pepper, cumin, coriander, crushed fennel and cinnamon.
Rub mixture over chicken (if desired at this point the chicken can be marinated in the fridge for 3-4 hours, but it is not necessary].
Place the chicken, and any leftover seasoning mixture, onions, coconut milk, water and lemon juice in a 4-quart slow cooker; cover and cook on low setting for 6-8 hours (or on high for 3-4 hours].
Garnish with green onions.
Serve with rice or hot cooked noodles.
Note: for a thicker sauce use only 1/2 cup water instead of 1 cup.
Shrimp Alfredo Naan Pizza
Category: seafood
By mkuhlka

After traveling on purpose to try a new restaurant that advertised 'Shrimp Pizza' as their specialty, and being totally disappointed by it, I decided to create my own with ingredients and flavors my family likes. Now it is requested several times a month.

Ingredients:
cooking spray
aluminum foil
⅓ cup chopped onion
⅓ cup chopped red bell pepper
⅓ cup sliced fresh mushrooms
⅓ cup chopped zucchini
⅓ cup broccoli florets
⅓ cup cauliflower florets
2 tablespoons olive oil, divided
salt and ground black pepper to taste
¼ pound butter
8 fluid ounces heavy cream
¾ cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 pound large shrimp, peeled and deveined
2 (8.8 ounce) packages 2-pack garlic naan bread
½ cup shredded Italian cheese blend, or to taste
½ cup shredded Asiago cheese, or to taste

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Line 3 baking sheets with aluminum foil and spray lightly with cooking spray. Combine onion, bell pepper, mushrooms, zucchini, broccoli, and cauliflower in a medium bowl. Drizzle with 1 tablespoon olive oil, salt, and pepper and mix to combine. Place on 1 of the prepared baking sheets. Bake in the preheated oven until vegetables are tender, about 15 minutes. Remove vegetables and set aside. Lower oven to 400 degrees F (200 degrees C). Meanwhile, melt butter in a saucepan over medium-low heat. Add heavy cream and Parmesan cheese; cook and stir until sauce is smooth and starts to thicken, about 10 minutes. At the same time, heat remaining 1 tablespoon oil in a skillet over medium heat; stir in garlic and cook until browned, 1 to 2 minutes. Pat shrimp with paper towels to remove any moisture and add them to the skillet. Increase heat to medium-high and cook until shrimp are pink, 3 to 4 minutes. Place 2 naans on each of the 2 remaining foil-lined baking sheets. Lightly spray tops of naans with cooking spray. Spoon some Parmesan-cream sauce on each naan, spreading it all the way to the edge. Arrange cooked vegetables on top of the sauce, followed by the cooked shrimp. Spoon the remaining sauce over shrimp and top with shredded Italian and Asiago cheeses. Bake naan pizzas until cheese is melted and naans are starting to get crispy at the bottom, 10 to 15 minutes.

Prep time: 40 mins
Cook time: 25 mins
Total time: 1 hr 5 mins
Yields: 4 pizzas

Calories: 545.7
Fat: 34.7 g
Saturated fat: 18.5 g
Carbohydrates: 35.8 g
Sugars: 2.4 g
Dietary fiber: 6.4 g
Protein: 24.1 g
Cholesterol: 183.1 mg
Sodium: 701 mg
Oven Glazed Caribbean Chicken


Ingredients:
dark brown sugar, ketchup, dark rum, lime, juice of, butter, ginger, instant coffee granules, ground allspice, boneless skinless chicken breast halves, garlic cloves, olive oil, salt, ground black pepper

Directions:
COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
COMBINE garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
PREHEAT broiler.
BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.
Pepper Jack Pepperoni Pizza Omelet


Ingredients:
eggs, monterey jack pepper cheese, salt, salsa

Directions:
Spray pan with cooking spray., Beat eggs and broil on low heat until mostly cooked., place slices of cheese, pepperoni, and jalapeños over omelet., Let cook until cheese is mostly melted., Add a dash of salt., Fold over, spoon salsa over omelet and serve.
Sausage Gravy & Biscuits


Ingredients:
ground sausage, butter, flour, milk

Directions:
Thaw out sausage and brown and drain., Add 1/2 stick of butter and let it melts., Add 1/4 cup flour and mix together, making sure that the sausage is coated well., Slowly at milk and let it get thick. Add more if necessary., Add salt and pepper to taste., Bake biscuits separately and cover biscuits with the sausage gravy.