xiaoxl/recipe_data huggingface dataset:
Coconut Fudge Brownies


Ingredients:
pecans, all-purpose flour, baking powder, granulated sugar, butter, eggs, vanilla extract, heavy cream, light brown sugar, butter, coconut

Directions:
Preheat oven to 325 degrees.
Spread nuts in a single layer on a baking sheet.
Bake, turning occasionally, until golden, about 5 minutes.
Increase oven temperature to 350 degrees.
Grease an 8-inch square baking pan.
Coarsely chop chocolate.
On a sheet of waxed paper, combine flour and baking powder.
In a large bowl, using an electric mixer set on medium speed, beat sugar and butter until light and fluffy.
On low speed, add eggs, cocoa and vanilla; beat until blended.
Add flour mixture; mix to combine.
Stir nuts and chopped chocolate into batter.
Spread batter in prepared pan; smooth top.
Bake brownies until a toothpick inserted in center comes out almost clean, about 35 minutes.
Transfer pan to a wire rack; cool completely.
In a small saucepan, combine cream and brown sugar.
Bring to boil and cook until mixture register 242 degrees on a candy thermometer.
Remove from heat; cool completely.
Whisk in butter until fluffy.
Spread topping over brownies.
Sprinkle with toasted coconut.
Ziti With Sausage and Broccoli


Ingredients:
Italian sausage, ziti pasta, broccoli florets, garlic cloves, dry crushed red pepper, olive oil, diced tomatoes, romano cheese, parmesan cheese

Directions:
Cut sausage diagonally into 1/2" thick slices (just crumble and brown if using a roll of ground sausage]. Cook in a large non stick skillet over med-high heat until browned; remove sausage and set aside.
Meanwhile, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking time. Drain.
Cook garlic and red pepper in oil in skillet, stirring constantly, until lightly browned; add tomatoes and cook until thoroughly heated. Remove from heat and keep warm.
Toss pasta and broccoli gently with sausage, tomato mixture, and cheese. Serve immediately.
Creamy Carolina Coleslaw


Ingredients:
mayonnaise, sour cream, sugar, cider vinegar, fresh lemon juice, dry mustard, celery seed, pepper, salt

Directions:
Stir together first 1o ingredients in a large bowl., Add coleslaw mix, tossing well to coat., Cover and chill 1 hour. Serve with a slotted spoon.
Florentine Cookies-Triangles


Ingredients:
butter, sugar, salt, egg, flour, baking powder, butter, sugar, water, tangerine, cardamom, cinnamon, baking chocolate

Directions:
Mix all together with a food processor butter, Sugar, Salt, Vanilla and Egg.
Add flour and baking powder and form the dough (if necessary add 1-2 tablespoon flour].
Roll out the dough between 2 baking foils the dough to the size of 25 to 40 cm (10 to 15 inches]. Remove the upper foil.
Boil butter, sugar and water and add the almonds (both kind]and the fruits and the spices]. Cool down.
In the meanwhile spread the jam on the dough.
Top with the almond-fuit mix.
Bake 20 minutes at 180°C (350°F].  Heat and timing are basing it on convection oven.
Remove from the oven and cut to squares of 4-6cm (about 2 inches] and half the squares diagonally.
Tip: Melt chocolate in double boiler or microwave and dip one point of each triangle. Let dry on baking foil.
Vegetable Stuffed Cannelloni
Category: world-cuisine
By Jill

Delicious cannelloni stuffed with an array of vegetables, Parmesan, and ricotta cheese! Serve with a big green salad.  Tasty!

Ingredients:
8  cannelloni noodles
5 cloves garlic, minced
5  shallots, chopped
2 tablespoons olive oil
1 cup dry sherry
2 cups heavy whipping cream
salt and pepper to taste
1  onion, chopped
1 cup fresh sliced mushrooms
1  zucchini, chopped
1  small eggplant, diced
2  roasted red bell peppers, diced
1 teaspoon dried basil
1 teaspoon dried oregano
¾ cup ricotta cheese
1 cup grated Parmesan cheese

Directions:
In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water; they will finish cooking when baked.) Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside. In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and  pepper.  Set filling aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.  Stuff vegetable/cheese filling into cannelloni.  Place in prepared baking dish, and cover with cream sauce. Bake in preheated oven for 25 minutes.

Prep time: 45 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 50 mins
Yields: 8 serving

Calories: 423.6
Fat: 28.9 g
Saturated fat: 16 g
Carbohydrates: 28.8 g
Sugars: 5.6 g
Dietary fiber: 4 g
Protein: 10 g
Cholesterol: 90.3 mg
Sodium: 289.8 mg
Easy and Delicious Avocado Dip
Category: appetizers-and-snacks
By ipekwilliamson

This dip is amazing and goes great with Tostitos®... Your family and friends will love it. Ideal for parties.

Ingredients:
2  ripe avocados, peeled and pitted
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup sour cream

Directions:
Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 194.1
Fat: 17.8 g
Saturated fat: 4 g
Carbohydrates: 9.8 g
Sugars: 0.7 g
Dietary fiber: 6.8 g
Protein: 2.6 g
Cholesterol: 6.3 mg
Sodium: 160.3 mg
Spiced Date & Nut Scones


Ingredients:
whole wheat flour, old fashioned oats, double-acting baking powder, ground cinnamon, baking soda, allspice, cardamom, salt, pitted dates, walnuts, flax seeds, water, plain soymilk, water, canola oil, pure maple syrup, vanilla extract, sugar, ground cinnamon

Directions:
Preheat the oven to 375 degrees F.
Lightly oil a baking sheet or mist with with nonstick cooking spray, and set it aside.
Place the flour, rolled oats, baking powder, cinnamon, baking soda, allspice, cardamom, and salt in a large mixing bowl and stir them with a wire whisk until well combined.
Stir in the dates and walnuts, making sure that the date pieces are coated with flour and do not stick together.
Place the flaxseeds in a dry blender and grind them into a powder.
Add the water and blend until a gummy mixture is achieved, about 30 seconds.
Add the milk, oil, maple syrup, and vanilla and process until frothy and well-blended, about 1 to 2 minutes.
Pour into the flour mixture and mix just until everything is evenly moistened.
Using a 1/3 cup measure per scone,drop the batter in dollops onto the prepared baking sheet, leaving about 2 inches between dollops.
(you may need to scoop out the batter from the measuring cup with a spoon, rubber spatula, or your fingers.] Flatten the scones slightly into irregular shapes about 3 inches in diameter.
Combine the sugar with the cinnamon in a small bowl.
Sprinkle the mixture generously over the top of the scones.
Bake on the center shelf of the oven for 12-14 minutes, or until golden brown.
With a spatula, transfer the scones to a cooling rack.
Serve hot or warm.
Cool leftovers completely before storing in an airtight container in the refriderator for future use.
Shrimp Chowder
Category: soups-stews-and-chili
By CORWYNN DARKHOLME

Creamy and yummy, and very easy to make.

Ingredients:
½ cup sliced celery
⅓ cup finely diced onion
2 tablespoons margarine
1 (8 ounce) package cream cheese, diced
1 cup milk
1 ½ cups cubed potatoes
½ pound frozen cooked shrimp, thawed and drained
2 tablespoons dry white wine
½ teaspoon salt

Directions:
In a large stock pot saute celery and onions in margarine. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted. Add potatoes, shrimp, dry white wine and salt.  Heat thorough, stirring occasionally and then serve.

Yields: 4 servings

Calories: 399.6
Fat: 27.1 g
Saturated fat: 14 g
Carbohydrates: 16.4 g
Sugars: 4.4 g
Dietary fiber: 1.7 g
Protein: 21.9 g
Cholesterol: 181.3 mg
Sodium: 722.1 mg
Panko Spiced Chicken Schnitzel


Ingredients:
boneless chicken breasts, butter, all-purpose flour, parsley, lemon zest, eggs

Directions:
Butterfly chicken breast and pound out the thickness of the butterflied breasts so that no parts of the breast are thicker than 1/4 inch.
Combine flour, salt and RawSpiceBar’s Schnitzel Spices in a wide bowl. Set breadcrumbs in separate plate. Whisk egg and add to separate bowl.
Place each piece of chicken in the flour mixture, coating both sides, and shaking off any excess. Next, dunk the chicken into the eggs, draining excess liquid, then coat liberally with breadcrumbs until covered on all sides.
Place large skillet over medium high heat and add butter. Once butter is melted, stir in parsley and lemon zest. Add one piece of chicken and let cook for 3-4 minutes until golden brown. Flip and cook other side to golden brown.
Repeat with remaining chicken. Serve hot out of the pan and enjoy!
Chicken and Shrimp Carbonara
Category: world-cuisine
By Kitchen Commander

My wife and I went to that popular Italian-American restaurant chain for dinner recently, and I had their shrimp and chicken carbonara. It was absolutely delicious and I thought, 'What the heck, I'll try making this at home.' I found a few recipes online, but none grabbed me. After studying several recipes, I came up with this recipe on my own. It's fairly simple to make, and my wife said it was better than the original.

Ingredients:
4 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
3 tablespoons minced garlic, divided
2 tablespoons Italian seasoning
1 pound large shrimp, peeled and deveined
1 (16 ounce) package linguine pasta
8 slices smoked bacon, diced
1  onion, diced
1 ½ cups heavy whipping cream
1 ½ cups grated Parmesan cheese
4  egg yolks
salt and ground black pepper to taste
¼ cup Sauvignon Blanc wine

Directions:
Heat 1 tablespoon olive oil in a pan over medium-high heat. Cook and stir chicken with 1 tablespoon garlic and 1 tablespoon Italian seasoning, until cooked through, 6 to 8 minutes. Transfer chicken to a bowl and set aside. Heat 1 tablespoon garlic and 1 tablespoon olive oil in the same pan. Fry shrimp until red on the outside and white on the inside, 6 to 8 minutes. Place with the chicken. Bring a large pot of water to a boil and add remaining 2 tablespoons olive oil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Add bacon to the pan; cook until just crispy, not crunchy, about 6 minutes. Drain on 2 paper towels. Saute onion in the bacon grease until translucent, about 5 minutes. While onion is sauteeing, mix cream, Parmesan cheese, egg yolks, salt, pepper, and remaining Italian seasoning together in a bowl. Pour wine into the pan with the onions. Increase heat and bring to a boil. Cook until wine is mostly evaporated, about 2 minutes. Add the creamy egg mixture and reduce heat. Simmer until sauce begins to thicken, 3 to 5 minutes. Add the chicken and shrimp; mix to coat. Serve on top of pasta.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 plates

Calories: 956.4
Fat: 54 g
Saturated fat: 23.5 g
Carbohydrates: 66.3 g
Sugars: 3.8 g
Dietary fiber: 3.7 g
Protein: 50.7 g
Cholesterol: 407.2 mg
Sodium: 918.3 mg
Almost-Famous Soft Pretzels (Auntie Anne's Copy Cat)


Ingredients:
milk, active dry yeast, light brown sugar, all-purpose flour, unsalted butter, fine salt, baking soda, warm water, coarse salt

Directions:
Warm the milk in a saucepan until it's about 110 degrees; pour into a medium bowl and sprinkle in the yeast.  Let the yeast soften, about 2 minutes.
Stir in the brown sugar and 1 cup flour with a wooden spoon.  Dice 2 tablespoons of the butter and soften; stir into mix.  Add the remaining 1 1/4 cups of flour and the fine salt to make a sticky dough.
Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes.  Shape into a ball, place in a lightly greased bowl and cover with plastic wrap.  Let rise in a warm spot until double in size, about 1 hour.
Preheat the oven to 450 degrees and grease a large baking sheet.  Punch the dough to deflate it, then turn out onto a lightly flour surface.  (If dough seems tight, cover and let rise until it relaxes.]  Divide the dough into 6 pieces.  Roll and stretch each piece in the palms of your hands into a 30 inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch.  Form each rope into a pretzel shape.
Dissolve the baking soda in the water in a shallow baking dish.  Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet; sprinkle with coarse salt.
Bake until golden, 10-12 minutes.
Melt the remaining 8 tablespoons of butter in a shallow dish.  Dip the hot pretzels in the butter, turning to coat; place on a wire rack to let excess butter to drip off.  Serve warm with your favorite dipping sauce or cream cheese.
Rum Shrimp Curry


Ingredients:
shrimp, spiced rum, onion, water, crushed tomatoes, cooked jasmine rice, fish bouillon cubes

Directions:
Place shrimp in a medium bowl, add Rum and sprinkle with Cajun spice powder.
Add 2 tablespoons oil and let marinate for 15 minutes.
Meanwhile add 2 tablespoons oil in a skillet and sauté onion until tender.
Add curry paste and water, mixing well.
Remove shrimp from marinade and set aside.
Stir in marinade and tomatoes to the skillet and cook for 5 minutes.
Add shrimp and cook gently for 3-4 minutes.  Don’t overcook or shrimp will be tough and rubbery.
Serve over cooked Jasmine rice.
Spaghetti and Meat Sauce - Alton Brown


Ingredients:
bacon, onions, kosher salt, fresh ground black pepper, star anise, whole cloves, olive oil, boneless beef chuck roast, white wine, celery ribs, garlic cloves, evaporated milk, beef broth, dried porcini mushrooms, garlic cloves, diced tomatoes, dried oregano, dried marjoram, dried basil, tomato paste, ketchup, sherry wine vinegar, Worcestershire sauce, kosher salt, spaghetti, parmesan cheese

Directions:
Set an 8 qt cast iron Dutch oven over low heat and add the bacon. Cook until the fat renders and the bacon is crispy. Transfer bacon to a paper-towel lined plate.
Add onion, salt and pepper to fat in pot. Place star anise and cloves in a small cotton spice bag (or wrap in cheesecloth]; lay the flat of a chef's knife across the spices and smash your fist on the blade to crack them (or use a mallet]. Add the spice bag to the pot as well. Cook over low heat until onions break down and caramelize, about 45 minutes, stirring every few minutes.
Place a 4 qt saute pan over high heat and add 1 tbsp olive oil. When oil begins to emit wisps of smoke, add beef and pork. Stir constantly for 4-5 minutes until the meat is brown and broken into small chunks. Transfer to a colander set over a bowl. Return the saute pan to the high heat.
Deglaze saute pan with 1/2 cup white wine, scraping any browned bits from the bottom of the pan. When wine has reduced by half, turn off the heat.
When onions are mahogany brown, add celery and minced garlic. Cook over low heat for 30 minutes, until intensely fragrant. Remove and discard the spice bag.
Add the meat and reduced wine to Dutch oven. Add another 1/2 cup white wine, evaporated milk and beef broth. Add porcinis. Cook very slowly over low heat, covered, for 3 hours, stirring every 30 minutes.
Add 1 tbsp olive oil to saute pan and heat until shimmering over medium heat. Add sliced garlic and saute until fragrant, 30-45 seconds. Add tomatoes (with any juice in the cans], along with oregano, marjoram and basil. Cook over medium heat until most of the liquid evaporates, 25-30 minutes.
Reduce heat to low and add tomato paste, ketchup, sherry vinegar, Worcestershire sauce and 1/4 cup white wine. Simmer 30 minutes.
Add 1 tbsp olive oil to tomatoes and turn heat up to medium high. Stir vigorously and constantly for 2-3 minutes. Add tomatoes to meat mixture. Continue to simmer over low heat, uncovered, while preparing pasta.
Bring 4 quarts of water to a boil in a deep, narrow pot. Add salt. Add spaghetti when water is at a rolling boil. Stir for a few minutes to minimize sticking, then reduce heat to keep a steady but not violent boil. Start checking after 5 minutes; the pasta should be not-quite al dente; there should still be a little crunch in the center. Drain the pasta and add to the meat sauce, along with parmesan cheese. Cook another 4-5 minutes until pasta is al dente.
Green Beans With Onion and Garlic


Ingredients:
green beans, extra virgin olive oil, onion, garlic clove, parmesan cheese, white wine vinegar

Directions:
Steam beans until tender, about 10 minutes; keep warm.
Heat oil in large skillet over low heat.  Add onion and garlic and saute slowly until translucent, about 8 minutes.
Transfer beans to serving dish.  Add onion mixture and remaining ingredients.  Toss well.  Serve immediately.
Chocolate Chip Date Nut Cake


Ingredients:
dates, water, walnuts, chocolate chips, flour, margarine, cocoa powder, cocoa powder, eggs, baking soda, salt, sugar, powdered sugar

Directions:
Preheat oven to 325°F.
Grease (2] 9" x 13" cake pans.
Combine flour, coco powder, baking soda, salt and sugar whisk, then add eggs and margerine in electric mixer bowl and combine.
Add water and dates.
Combine walnuts and chocolate chips and reserve 1/2 for cake topping.
Add the other half to the batter and mix inches.
Spread batter into pans and add the reserved nuts and chocolate chips as a topping for the cakes.
Bake for 40 minutes.
Sprinkle with powdered sugar after cakes are cool and before serving.
Grilled Sirloin Steak Marsala


Ingredients:
olive oil, shallots, sweet marsala wine, low sodium beef broth, fresh thyme leave, unsalted butter, salt, pepper, olive oil, fresh chives

Directions:
To prepare the sauce:
Preheat large saute pan over medium heat.
Add olive oil, shallots and mushrooms.  Saute until they become translucent.
Increase heat to medium-high and deglaze the pan with the Marsala wine and beef stock.
Add soup base and fresh thyme.
Simmer about 15 minutes until sauce has reduced by two-thirds.
To grill the steaks:
Preheat the grill to meduim-high heat.
Pat steaks dry with paper towels.  Rub 1/2 tsp of olive oil then sprinkle 1/2 tsp Montreal steak seasoning over each steak.
Sear meat on both sides, and grill to medium-rare (128 degrees F internal temp; about 4 minutes per side].
Transfer steaks from grill to serving platter, cover with foil, let rest for 5-10 minutes before serving.
To finish the sauce:
Whisk in 1/2 cup butter, 1 Tbsp at a time.
Season to taste with salt and pepper.
Spoon the sauce over grilled steaks and garnish with minced chives.
Serve with Rosemary Parmesan Polenta.
Cilantro Buttermilk Dressing


Ingredients:
sour cream, buttermilk, mayonnaise, red bell peppers, onions, cilantro, garlic

Directions:
In a bowl, combine the sour cream, buttermilk and mayonnaise until smooth., Stir in the bell pepper, onion, cilantro and garlic., Season to taste with salt and pepper., Refrigerate any extra dressing in a sealed container for up to 1 week.
Cajun Roasted Sweet Potatoes


Ingredients:
sweet potatoes, olive oil, brown sugar, salt, cayenne pepper

Directions:
In a large bowl, toss the sweet potatoes and oil. Arrange potatoes in a single layer in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
Bake, uncovered, at 450° for 20 minutes.
Combine the brown sugar, Cajun seasoning, salt and cayenne; sprinkle over potatoes.
Bake 5-10 minutes longer or until tender.
Cherry-Almond-Poppyseed Muffins (Vegan)


Ingredients:
all-purpose flour, poppy seeds, flax seed meal, baking powder, sea salt, granulated sugar, granulated sugar, soymilk, canola oil, unsweetened applesauce, dried cherries

Directions:
Preheat oven to 350°F  Line a 12-cup muffin tray with paper liners or grease well with vegetable shortening or nonstick cooking spray.
In a medium bowl, whisk the flour, poppy seeds, flax meal, baking powder, and salt, mixing well.
In a large bowl, whisk together 3/4 cup sugar, half of the soymilk, canola oil, applesauce, and almond extract, whisking until smooth.  Add the flour mixture a little at a time, alternating with the remaining soymilk, whisking until just combined.  Stir in the dried cherries.
Scoop the batter evenly amongst the 12 cups of the prepared muffin pan and sprinkle remaining tablespoon over sugar over the tops of the muffins.
Bake for 20-25 minutes, or until muffins are just barely golden around the edges and a tester inserted into the center comes out clean.
Let muffins cool in the pan for about 5 minutes, and remove to a rack to cool completely.
Almond Tea
Category: drinks
By BahamaMama62

This beverage is a wonderful Summer treat that pleases all!  Great for parties or just to have on hand.

Ingredients:
3 tablespoons instant iced tea powder
1 cup white sugar
2 cups boiling water
1 (12 ounce) can frozen lemonade concentrate
2 teaspoons vanilla extract
1 tablespoon almond extract

Directions:
In a 1 gallon container, mix together the instant tea powder and sugar. Pour in the boiling water and lemonade concentrate, and mix well. Stir in the vanilla and almond extracts. Fill container the rest of the way with cold water. Stir and serve over ice, or refrigerate until ready to serve.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 gallon

Calories: 103
Fat: 0.1 g
Carbohydrates: 25.7 g
Sugars: 24.9 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 2.3 mg
No-Flour Peanut Butter Cookies


Ingredients:
peanut butter, sugar, eggs, baking powder, baking soda

Directions:
Preheat oven to 350 degrees.
Mix ingredients together in a large bowl until well-blended.
Roll peanut butter mixture into Tablespoon size balls.  Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.
Tomatoes Stuffed With Chicken Chipotle Salad


Ingredients:
tomatoes, cherry tomatoes, celery, onion, cilantro, red bell peppers, orange bell pepper, garlic, mayonnaise

Directions:
Place all but the tomatoes in a food processpor and pulse about 6 x`s to make a spread.
Fill the tomatoes and place on a serving plater.
Serve with crackers or vegie sticks.
Nancy's Prayer Bars


Ingredients:
butter, powdered sugar, egg, vanilla extract, graham crackers, coconut, butter, vanilla, vanilla pudding mix, powdered sugar

Directions:
For the first layer:.
Melt butter and cocoa together over hot water(double boiler] or in a saucepan over very low heat.
Add powdered sugar, egg and vanilla;continue to cook for a minute or two longer over low heat.
Set aside.
Mix nuts,crumbs and coconut if desired and add to first mixture.
Mix well and press into a 13x9 pan.
Chill for about 30 minutes.
For the second layer:.
Melt butter, cream and vanilla.
Add pudding mix and cook for one minute, stirring constantly.
Remove from heat and add powdered sugar.
Blend and spread over first layer.
For the third layer:.
Melt Hershey's Chocolate Bar and spread carefully over the top.
Chill for 30 minutes.
Bring to room temperature before cutting into 2 inch squares*this helps to prevent crumbling.
Store in refrigerator until ready to serve.Makes approx 60 bars.
*****Cook time is actually chilling time****.