xiaoxl/recipe_data huggingface dataset:
Powerhouse Cookies


Ingredients:
unbleached all-purpose flour, whole wheat flour, wheat germ, ground cinnamon, baking powder, baking soda, sea salt, butter, coconut oil, brown sugar, eggs, vanilla extract, rolled oats, dried cranberries, unsweetened flaked coconut, sunflower seeds

Directions:
Preheat oven to 350ºF. Line 2 baking sheets with parchment paper or silpat; set aside. In a medium bowl, whisk together flours, wheat germ, cinnamon, baking soda, baking powder and salt; set aside.
In a large bowl, beat together butter, coconut oil and brown sugar until smooth and creamy; stir in eggs and vanilla. Add flour mixture into butter mixture and stir until dough is just combined. Fold oats, butterscotch chips, cranberries, coconut, pumpkin seeds, and sunflower seeds until evenly combined.
Shape dough into 1 ½” balls or drop by heaping tablespoonful onto prepared baking sheets about 2” apart; press to flatten slightly. Bake cookies in preheated oven until lightly golden at the edges, about 12 minutes. Cool on the baking sheet for 10 minutes; transfer to a wire rack to cool completely.
Crispy Toasted Burrito


Ingredients:
lean ground beef, corn kernel, tomato paste, tomatoes, onions, chili powder, garlic, white corn tortillas, lettuce

Directions:
Brown the ground beef in a pan over medium heat.
Stir in corn kernels.
Add tomato paste and tomato.
Sprinkle in onion, chili powder, and garlic.
Cook, stirring occasionally, for about 10 minutes.
Heat corn tortilla in the microwave for a few seconds to make more pliable.
Line tortilla with lettuce leave, fully covering to ensure the burrito doesn't get soggy from the beef.
Spoon beef mixture over lettuce and top with cheese if desired.
Fold tortilla burrito-style and secure with toothpicks.
Broil at 450* for about 10 minutes or until edges of tortilla are browned and hard to the touch.
Enjoy!
Candied Baked Sweet Potatoes (Oven or Grill)


Ingredients:
sweet potatoes, salt, butter, brown sugar, ground cinnamon, corn syrup

Directions:
Preheat oven to 375 degrees F.
Grease an 11 x 7-inch baking dish.
Place the potato cubes into the baking dish and toss with salt.
In a small saucepan combine the butter, brown sugar with cinnamon and corn syrup over low heat stir until butter has melted and ingredients are combined (do not allow to boil].
Pour over the cubed sweet potatoes and toss to coat.
Bake uncovered for about 45 minutes or until the sweet potatoes are just fork tender (do not cook until soft and mushy, cooking time will depend on the size you cut the potatoes].
Chile-Bourbon Steak Marinade


Ingredients:
jalapeno chile, ancho chili, dried oregano, Bourbon, Worcestershire sauce, olive oil, white wine vinegar, garlic

Directions:
Soak ancho chiles in warm water for 30 minutes or until soft; remove from water saving 1/2 cup of liquid; remove stems and seeds and discard; then chop anchos into small pieces.
Combine all remaining ingredients (including chopped anchos] and the reserved 1/2 cup of liquid (from soaking anchos].
Place marinade over steaks (a resealable ziplock bag works nicely] for up to 12 hours (refrigerated].
After marinating, bring steaks to room temperature, remove from marinade, pat dry with paper toweling, and prepare as desired.
Makes about 1 cup of marinade, enough for several steaks.
Easy Taco Seasoning Mix
Category: world-cuisine
By Star Wilson

Easy taco mix. This is equal to a 1 1\4 ounce package of commercial taco seasoning.

Ingredients:
2 tablespoons onion powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground oregano
1 tablespoon white sugar
½ teaspoon salt

Directions:
Mix onion powder, chili powder, cumin, paprika, garlic powder, oregano, sugar, and salt together in a small bowl.

Prep time: 5 mins
Total time: 5 mins
Yields: cup

Calories: 6.3
Fat: 0.1 g
Carbohydrates: 1.3 g
Sugars: 0.6 g
Dietary fiber: 0.3 g
Protein: 0.2 g
Sodium: 39.5 mg
Easy Cheesy Pepperoni Bread


Ingredients:
milk, butter, flour, active dry yeast, sugar, salt, garlic powder, mozzarella cheese

Directions:
Heat milk and butter to 120°F Combine half of flour, yeast, sugar, salt, garlic powder, and pepperoni into a large bowl. Add milk and butter mixture.
Knead for 3 minutes. Add the rest of the flour in 1/2 cup portions, kneading between each. If the dough seems too sticky, slowly add more flour until the stickiness is corrected.
Place dough in a greased bowl, and spray the top of the dough with cooking spray. Cover and let rise for one hour.
Punch the dough down and let rest for 10 minutes.
Form dough into a greased 9x5 loaf pan. (I like to use real butter to grease the pan. It gives the crust a great flavor.] Cover the pan with plastic wrap and allow to rise for about 45 minutes.
Preheat oven to 375°F Bake loaves for 10 minutes; then turn oven down to 350F and bake for 30-35 minutes longer, until the breads are browned. Optional: add a sprinkle of mozzarella cheese to the top of the loaf when it has about 10 minutes left baking.
Allow bread to cool in pans for about 10 minutes, or until pans are cool enough to touch. Place loaf onto a wire rack and allow to cool for an additional 10-15 minutes so that the bread is cool enough to cut. Enjoy!
Crock Pot Melt-In-Your-Mouth Cube Steak & Gravy


Ingredients:
water, onion, white potatoes

Directions:
Place the meat in the bottom of your crockpot.
On stovetop, bring water and gravy packet mix to a boil; whisk until smooth and pour over meat in crockpot.
If you are adding onions and/or mushrooms, add them also.
Cook, on LOW, for 8 hours.
*You can also use round steak and add peeled, white potato quarters.
Grilled Seasoned Pork Roast


Ingredients:
garlic powder, onion powder, salt, poultry seasoning, chili powder, boneless center cut pork loin roast

Directions:
Heat gas or charcoal grill for indirect heat cooking as directed by manufacturer.
In small bowl, mix all ingredients except roast.  Rub mixture onto all sides of roast.
Place roast, fat side up, on grill for indirect cooking.  Cover grill, cook 1 hour 30 minutes to 2 hours 15 minutes or until meat thermometer inserted into thickest part of roast reads 160 degrees.
Let roast stand 10 to 15 minutes before slicing.
Fluffy Chocolate Chip Cookies
Category: desserts
By ctrew

I have loved this recipe for as long as I can remember. I got it from my mother when I was 5 years old. I hope you like it as much as I do! Happy cooking!

Ingredients:
1 cup margarine
1 cup packed brown sugar
½ cup white sugar
2  eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat margarine, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth and creamy. Beat first egg into butter mixture. Beat second egg into mixture along with vanilla extract. Combine flour, baking soda, and salt in a bowl; stir into creamed margarine mixture until dough is almost white. Fold chocolate chips into dough. Drop small spoonfuls of dough onto a baking sheet. Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 dozen cookies

Calories: 76.6
Fat: 4.1 g
Saturated fat: 1.3 g
Carbohydrates: 10 g
Sugars: 7 g
Dietary fiber: 0.4 g
Protein: 0.8 g
Cholesterol: 5.2 mg
Sodium: 82.4 mg
Pineapple Cleanser Smoothie
Category: breakfast-and-brunch
By jesnmeg

This is great for a detox cleanse.

Ingredients:
1 cup coconut water, or to taste
1 cup chopped fresh pineapple
1 stalk celery
½  cucumber, peeled
⅓ bunch fresh parsley
½  lemon, peeled
1 (1 inch) piece fresh ginger root

Directions:
Blend coconut water, pineapple, celery, cucumber, parsley, lemon, and ginger together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 serving

Calories: 169.4
Fat: 1.3 g
Saturated fat: 0.6 g
Carbohydrates: 42.5 g
Sugars: 17.2 g
Dietary fiber: 9.6 g
Protein: 4.8 g
Sodium: 301.3 mg
New Potato Salad


Ingredients:
new potatoes, olive oil, white wine vinegar, red onion, chives, mayonnaise, Dijon mustard

Directions:
Rinse the potatoes and boil in their skins until just tender.
Drain, then turn on to a clean tea towel to dry.
When they're cool enough to handle, peel off their skins and slice thickly.
To make the dressing: combine the oil and vinegar and season.
Add the onion and chives.
Gently stir the dressing into the potatoes and marinate for at least 1 hour.
Blend the mayonnaise with the yoghurt and mustard.
Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.
Nana's Easter Egg Babies, Rich Egg Bread


Ingredients:
warm water, milk, sugar, salt, eggs, butter, all-purpose flour, eggs, egg, butter

Directions:
Pour 1/2 cup warm water into a large mixing bowl.  Add stirring to dissolve 2 packages yeast.  Let set till bubbles form anywhere from 5-10 minutes depending on humidity and temperature of kitchen.
Stir in milk, sugar, salt, eggs, butter and 4 cups of the flour.  Mix with spoon until smooth.  Mix in enough of the remaining flour to make dough easy to handle (not to sticky not too dry] do not add too much flour, sometimes we use all the flour and sometimes not dough should be sticky enough to handle but not overly sticky.
Turn dough onto lightly floured board; knead until smooth and elastic about 5 minutes.
Place in bowl lightly greased with oil, turn greased side up.  Cover with plastic wrap and let rise in a warm place until doubled, 1 1/2 to 2 hours.
Punch down the dough, let rise again (should be less time to rise the second time about 30 -45 minutes ].  After second rise divide dough into three egual pieces and shape into braids.
To shape braids: roll each piece into a 24" long.  Place on greased baking sheet and bend 24 inch long roll in half.  On inside of long roll at center place one par boiled egg.  Then braid the two ends two times and then place second par boiled egg and finish braid.
Cover with plastic wrap and put in a warm spot to raise a third time, doubling again it should be about 20-30 minutes.
Bake 20 -25 minutes at 375°F until golden brown and sound hollow when you tap the bottom of the bread.  If bread starts to get to brown you can drap tin foil or a brown paper bag  over the tops of them while they are baking.  You can also make one large loaf and form it into a wreath.
When braids come out of oven, brush with beaten egg and then rub with butter.
Cool and enjoy!  Take eggs out when slicing bread.
Zucchini Cobbler


Ingredients:
zucchini, sugar, flour, salt, cinnamon, cream of tartar, lemon juice, crushed pineapple, butter

Directions:
PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
STIR WELL.
ADD PINEAPPLE AND JUICE.
MIX WELL.
DO NOT BEAT.
POUR INTO A GREASED BAKING DISH (13X9" pan].
SPREAD DRY CAKE MIX OVER TOP.
DRIZZLE BUTTER OVER CAKE MIX.
SPRINKLE NUTS ON TOP.
BAKE AT 350F degrees FOR 60 MINUTES.
Sour Cream Ganache
Category: desserts
By KatieMac

This ganache makes a super easy frosting that is great for when you have leftover sour cream in the fridge and chocolate chips on hand -- delicious over almond flavored cupcakes!

Ingredients:
2 cups semisweet chocolate chips
1 ½ cups sour cream
1 teaspoon vanilla extract

Directions:
Place the chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer the chocolate to a medium bowl. Add the sour cream and vanilla; beat with an electric mixture until smooth and creamy. If you let it cool down too much it will set up, so frost your cake while it is still liquid, or reheat before using.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 20 servings

Calories: 118
Fat: 8.7 g
Saturated fat: 5.2 g
Carbohydrates: 11.4 g
Sugars: 9.2 g
Dietary fiber: 1 g
Protein: 1.3 g
Cholesterol: 7.6 mg
Sodium: 11 mg
Low Carb Shrimp With Creole Sauce


Ingredients:
olive oil, large shrimp, tomato paste, low sodium chicken broth, brandy, garlic, fresh thyme, andouille sausages, onion, red bell pepper, fresh parsley

Directions:
Heat 2 tablespoons olive oil in heavy large skillet over medium high heat.
Add shrimp shells; saute until brown, about 5 minutes.
Reduce heat to medium low.
Mix in tomato paste.
Add broth, then brandy, garlic and thyme.
Simmer 20 minutes.
Strain into medum saucepan; pressing on solids.
Add cream; simmer until sauce is reduce to 1 cup, about 10 minutes.
Heat 1 tablespoon oil in another heavy large skillet over medium heat.
Add shrimp; saute just until cooked through, about 2 minutes.
Transfer to bowl.
Add sausage and onion to skillet; cook until golden, about 4 minutes.
Add bell pepper and Old Bay seasoning; saute 3 minutes.
Return shrimp to skillet.
Add sauce and bring to simmer.
Sprinkle with parsley.
Snow Pea Stir-Fry


Ingredients:
fresh snow peas, frozen snow peas, cornstarch, chicken bouillon granule, water, soy sauce

Directions:
In a large skillet, stir fry snowpeas and mushrooms in oil for 2 minutes.
In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth.
Add to skillet, bring to a boil.
Cook and stir for 1-2 min or until thickened.
Five-Spice Moroccan Coucous Salad


Ingredients:
turmeric, ground cinnamon, ground ginger, ground cumin, cayenne pepper, brown sugar, salt, chickpeas, red onion, red capsicum, dates, raisins, fresh coriander, unsalted peanuts

Directions:
Heat 1 tbs of the peanut oil in a saucepan over medium heat. Add the turmeric, cinnamon, ginger, cumin, cayenne and couscous. Cook, stirring until fragrant, about 2 minutes, being careful not to burn. Stir in the stock and bring to a boil. Reduce the heat to very low, cover and cook until all liquid is absorbed, about 5 minutes. Remove from the heat and let stand for 5 minutes.
Transfer the couscous to a large serving bowl, using a fork to fluff it up. Set aside.
In a small bowl, combine the remaining 3 tbs of peanut oil, orange juice, brown sugar and salt to taste. Stir to blend well and set aside.
The the couscous, add the chickpeas, onion, capsicum, dates and raisins, Add the dressing and toss gently to combine well. Garnish with coriander and peanuts.
Citrus Sweet Lemonade


Ingredients:
oranges, lemons, lime, sugar, water

Directions:
Juice the oranges, the lemons and the lime and pour the juice into a pitcher., Add sugar and add water until the pitcher is full to make a 2 quart drink., Stir and serve with crushed ice.
Watermelon Fire and Ice Salsa
Category: appetizers-and-snacks
By Dawn Suzie HomeMaker Hardy

Juicy watermelon replaces tomatoes in this salsa that's simultaneously cool and spicy hot -- perfect for a summer barbeque. Serve it with tortilla chips, or use it as a topping for grilled chicken or fish.

Ingredients:
3 cups chopped watermelon
½ cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
½ teaspoon garlic salt

Directions:
In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 cups

Calories: 5.2
Carbohydrates: 1.3 g
Sugars: 1 g
Dietary fiber: 0.1 g
Protein: 0.1 g
Sodium: 28.7 mg
Chefie's Kicked up Scrambled Eggs


Ingredients:
eggs, milk, Cheese Whiz

Directions:
Beat all ingredients together, Lightly oil pan, Pour egg mixture into frying pan., Continuously stir eggs until cooked all the way through and scrambled., TIP: If you are completely against cheese whiz you can substitute cream cheese.
Black Bean and Pasta Skillet


Ingredients:
ground pork, rotini pasta, whole wheat pasta, salt, pepper, paprika, cayenne pepper, tomatoes, black beans, garlic powder, basil, parsley

Directions:
Boil rotini in a pot, cook until tender.  Meanwhile, brown the ground pork in a large skillet.  Salt and pepper to taste.  Add paprika and cayenne pepper.
Once browned, add the pasta, tomatoes, and beans.  Stir until combined.  Add garlic powder, basil, and parsley and heat through.  I usually add a little more salt at the end, as well.  That just depends on your taste.
Single Crust Pastry


Ingredients:
flour, salt, shortening, cold water

Directions:
Stir together flour and salt.
Cut shortening into flour mixture.
Sprinkle one tablespoon water over flour and gently stir with a fork.
Repeat moistening dough using one tablespoon at a time until all the dough is moistened.
Form dough into a ball.
On a floured surface, slightly flatten dough.  Roll dough out into a 12-inch circle.
Place dough in a pie tin and fold edges under if necessary to form a 1/2-inch edge.
Crimp edge as desired.
Italian Ricotta Cheesecake


Ingredients:
ricotta cheese, cream cheese, sugar, eggs, vanilla extract, cornstarch, flour, butter, sour cream

Directions:
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs , one at a time.
Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
Fold in sour cream.
Pour into BUTTERED 10 inch springform pan.
Put cake in cold oven (Do not preheat].
Heat oven @ 325 degrees and bake for 1 hour.
Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.
Banana-Raspberry Smoothie


Ingredients:
raspberries, banana, yoghurt, milk, sugar

Directions:
Put everything in the blender., Blend., Drink and enjoy this energy boost!
Deb's Scallops Florentine
Category: seafood
By PONYGIRL64

Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!

Ingredients:
1 pound sea scallops
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
¼ cup grated Parmesan cheese
salt to taste
ground black pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup plain bread crumbs
1 tablespoon OLD BAY® Seasoning

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate. Bring a pot of water to a rolling boil. Rinse the scallops, and drop them into the boiling water; cook for 2 minutes. Remove the scallops with a slotted spoon, and pat dry. Place on the bottom of the prepared pie plate. In a small saucepan, melt the butter, and stir in the flour. Cook over low heat for 3 minutes. Whisk in heavy cream and 1/4 cup Parmesan cheese.  Season with salt and pepper to taste. Cook for another 2 to 3 minutes, stirring constantly, or until thick. Squeeze the spinach dry, and spread over the scallops. Pour the cream sauce over the spinach, and top with mozzarella cheese, 1/4 cup Parmesan cheese, and bread crumbs. Sprinkle   Seasoning over the bread crumbs. Bake in preheated oven for 15 minutes, or until browned and bubbly.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 376
Fat: 26.6 g
Saturated fat: 16 g
Carbohydrates: 11.5 g
Sugars: 1 g
Dietary fiber: 2.1 g
Protein: 23.4 g
Cholesterol: 112.5 mg
Sodium: 970.8 mg
Texas Beef Soup
Category: soups-stews-and-chili
By Kim Richard

A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!

Ingredients:
2 tablespoons olive oil
1 pound lean beef stew meat
1 tablespoon seasoning salt, or to taste
½ teaspoon ground black pepper
1 small onion, finely chopped
½  green bell pepper, finely chopped
2 ½ cups beef broth
1 (15 ounce) can mixed vegetables
1 (11.5 fl oz) can spicy vegetable juice cocktail

Directions:
Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth. Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.

Prep time: 20 mins
Cook time: 8 hrs
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 306
Fat: 19 g
Saturated fat: 6.3 g
Carbohydrates: 9.4 g
Sugars: 2.5 g
Dietary fiber: 3.6 g
Protein: 23.4 g
Cholesterol: 65.7 mg
Sodium: 1124.2 mg
Ramen Stir-Fry


Ingredients:
gingerroot, garlic, onion, carrots, celery ribs, shiitake mushrooms, boneless skinless chicken breast, broccoli florets, fresh cilantro

Directions:
Following directions on package, cook the noodles and drain, reserving 1/2 cup cooking liquid.
Meanwhile, prepare stir fry: In a wok or large skillet set over moderately high heat, warm the oil until it is hot, add the gingerroot and garlic and stir-fry 30 seconds. Add onion, carrots, and celery, and stir-fry 2 minutes. Add mushrooms and stir-fry 3 minutes more. Add chicken and broccoli and stir-fry until chicken is no longer pink.
Add seasonings from the ramen packages along with the Szechuan sauce and stir-fry 1 minute. Add the reserved 1/2 cup cooking liquid and let simmer, stirring occasionally until chicken is thoroughly cooked. Add the noodles to the pan and cook, stirring just until heated through. Season with the chili paste and cilantro.
Cranberry Apple Tea


Ingredients:
cranberries, gingerroot, cloves, cinnamon sticks, water, honey, tea bags

Directions:
In a large saucepan, combine the cranberries, ginger, cloves, cinnamon and water.
Bring to a boil, reduce heat.
Simmer 5 minutes or until cranberries pop.
Remove from heat and stir in the honey.
Add the tea bags and let stand 5 minutes, stirring once.
Strain through 2 layers of wet cheesecloth.
Return to saucepan and add the apple juice.
Reheat and serve hot.
(keep the extra tea in the fridge and microwave it by the cup if you wish].
Fruited Spinach Salad


Ingredients:
mandarin oranges, olive oil, red wine vinegar, fresh spinach, red apple, pecans

Directions:
Drain oranges, reserving 1/2 cup juice.
In a jar with a tight fitting lid, combine oil, jam, vinegar, and reserved juice; shake well.
In serving bowl, toss remainng ingredients.
Serve with dressing.
Blue Cheese Sauce for Steaks, Burgers, and Chicken


Ingredients:
green onion, garlic cloves, butter, flour, milk, blue cheese, white wine, chicken broth, white pepper

Directions:
In a small saucepan, saute onion and garlic in butter until tender.
Sprinkle with flour; stir until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Add blue cheese, wine or chicken broth, white pepper and pepper sauce.
Heat through.
Serve sauce over meat.