xiaoxl/recipe_data huggingface dataset:
Watermelon


Ingredients:
vodka, cranberry juice, melon ball

Directions:
Fill an old-fashioned glass with ice.
Add in vodka, melon liqueur, and cranberry juice; stir.
Garnish with a skewered melon ball.
Cauliflower Mornay Crepes


Ingredients:
cauliflower, butter, flour, milk, salt, butter, parmesan cheese

Directions:
Preheat oven to 350 degrees.
Steam cauliflower until tender; drain thoroughly.
Melt 2 Tbsp.
butter; stir in flour until smooth.
Add cream, milk and salt to roux and cook over low heat, stirring until thickened.
Combine the cauliflower with cream sauce.
Fill crepes; fold in half and place in shallow baking pan.
Melt remaining tablespoon of butter and mix with bread crumbs and cheese.
Sprinkle over crepes.
Cook in oven about 15 to 20 minutes.
Maggiano Salad


Ingredients:
romaine lettuce, iceberg lettuce, red onion, gorgonzola, prosciutto, Dijon mustard, sugar, water, garlic, red wine vinegar, olive oil, dried basil, fresh ground pepper

Directions:
In a skillet, cook prosciutto until it turns dark.
Let it cool, and chop it up.
Add all salad ingredients in large salad bowl.
Whisk together all dressing ingredients.
You won't need all the dressing, but it will store in air-tight container in the fridge for about a week.
Toss dressing over salad just enough to coat all lettuce.
Serve immediately and enjoy!
Springtime Ham and Spinach Salad
Category: salad
By 2DIDI

Enjoy the mouthwatering ham leftover from Easter brunch in this fresh and delicious tasting spinach salad.

Ingredients:
3 tablespoons olive oil
2 tablespoons orange juice
2 teaspoons raspberry vinegar
1 teaspoon coarse grained prepared mustard
ground black pepper to taste
3 cups cooked ham, cubed
8 cups baby spinach, rinsed and dried
1 cup diced cantaloupe
½ cup diced peaches, drained
1  red onion, thinly sliced

Directions:
In a small bowl, whisk together the oil, juice, vinegar, mustard and pepper. In a large bowl, toss together the ham, spinach, cantaloupe, peaches and onion.  Pour dressing over all and toss to coat.  Serve immediately.

Prep time: 15 mins
Total time: 15 mins
Yields: 6 servings

Calories: 263.4
Fat: 19.5 g
Saturated fat: 5.4 g
Carbohydrates: 8.1 g
Sugars: 5.2 g
Dietary fiber: 1.7 g
Protein: 14.3 g
Cholesterol: 37.8 mg
Sodium: 918.7 mg
Tomato Bread Salad


Ingredients:
tomatoes, kalamata olive, fresh lemon juice, olive oil, fresh mint leaves, coarse sea salt, fresh ground black pepper

Directions:
In a large bowl, combine tomatoes, bread, olives, lemon juice, oil and mint.
Season with salt and pepper and toss to combine.
Let stand at least 5 minutes (or up to 30 minutes] before serving.
Ricotta-Walnut Sauce for Pasta (Lighter Version)


Ingredients:
fat-free ricotta cheese, nonfat plain yogurt, walnuts, butter, garlic, pepper, salt, parmesan cheese, fresh parsley, fresh basil

Directions:
Put all of the ingredients, except the Parmesan cheese, parsley and basil, into a food processor; process until the mixture is a slightly chunky puree.
Transfer to a small saucepan.
Stir over low heat until warm (Do not let sauce come to a boil].
toss with hot, freshly cooked pasta in a large pot over low heat.
Remove from the heat, toss in the Parmesan cheese, parsley and basil.
Adjust seasonings to taste.
Serve immediately.
2-Ingredient Pumpkin Brownies


Ingredients:
"pumpkin puree"

Directions:
Preheat oven to 350°F, or according to your brownie package directions., Combine brownie mix and pumpkin puree and mix well to integrate., Transfer batter to a pan sprayed with cooking spray., Bake according to brownie package directions for your chosen pan., Allow to cool before cutting and enjoying or decorating!
Cosmalize


Ingredients:
citrus-infused vodka, cranberry juice, fresh lemon juice

Directions:
Shake all ingredients with ice., Strain into a chilled cocktail glass, and serve.
Potato Corn Chowder


Ingredients:
butter, potatoes, onion, salt, flour, paprika, water, frozen whole kernel corn, half-and-half

Directions:
Melt butter in 4 qt. saucepan.
Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
Combine flour and paprika, add to potatoes.
Cook 1 minute. Stirring water and bouillon.
Cook and stir until mixture is thick.
Stir in corn and half-and-half.
Cook, stirring frequently, until corn is tender about 15 minutes.
Friendly Freeze Digest 1191                    - - - - - - - - - - - - - - - - - -
Healthy Pumpkin Raisin Bars


Ingredients:
butter, sugar, cinnamon, pecans, flour, baking soda, salt, cinnamon, clove, nutmeg, honey, sugar, egg, vanilla extract, pumpkin, plain yogurt, raisins

Directions:
Preheat oven to 350 degrees Fahrenheit.  Lightly grease a 9x9-inch pan with nonstick cooking spray; set aside.
Topping:
In a small bowl, cut butter, sugar and cinnamon together with a fork.  Stir in pecans.  Set the bowl aside.
Bars:
In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg.  Set the bowl aside.
In a large bowl, whisk oil, honey and sugar.  Whisk in the egg, vanilla and pumpkin.  Add the dry ingredients alternately with the yogurt.  Stir in the raisins.
Pour batter evenly into the pan.  Sprinkle evenly with the topping.
Bake at 350 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Remove pan from oven to a wire rack.  Cool completely and cut into bars.
Buffalo Chicken & Blue Pretzel Crisps


Ingredients:
chicken, celery, carrot, blue cheese

Directions:
Shred chicken and coat with hot sauce., Top Pretzel Crisps® with chicken, celery, carrot and blue cheese.
5-Ingredient Peppermint Bark
Category: desserts
By Andrea

This layered peppermint bark is a delectable blend of semisweet chocolate, white chocolate, and peppermint. Semisweet, milk chocolate, or dark chocolate can be used.

Ingredients:
8 ounces high-quality semisweet chocolate, broken into pieces
2 teaspoons canola oil, divided
½ teaspoon peppermint extract, divided
8 ounces high-quality white chocolate, broken into pieces
25  peppermint candies, crushed

Directions:
Lightly grease a 9x9 inch pan and line with waxed paper, smoothing out wrinkles; set aside. Place the semisweet chocolate and 1 teaspoon of the canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan. Sprinkle half of the crushed peppermints over the chocolate layer. Refrigerate until completely hardened, about 1 hour. Place the white chocolate and the remaining 1 teaspoon canola oil in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. When the chocolate is melted, stir in the remaining 1/4 teaspoon peppermint extract. Pour the white chocolate directly over the semisweet chocolate layer; spread evenly. Sprinkle the remaining crushed candy over the top and gently press in. Refrigerate until completely hardened. Remove from pan; break into small pieces to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 2 hrs 30 mins
Yields: 1 1/4 pounds

Calories: 190.4
Fat: 7.7 g
Saturated fat: 4.2 g
Carbohydrates: 30.3 g
Sugars: 23.3 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 2.4 mg
Sodium: 17.2 mg
Egyptian Omelet - Eggah


Ingredients:
eggs, flour, onion, parsley, tomatoes, green bell pepper

Directions:
PRE HEAT OVEN TO BROIL.
IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE.  SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
Serve with salad and pita bread, you've got dinner!
http://food4memories.com.
Honey Wheat Pancakes


Ingredients:
low-fat biscuit mix, whole wheat flour, wheat germ, baking powder, ground cinnamon, eggs, buttermilk, banana, honey, maple syrup

Directions:
In a small bowl, combine the first five ingredients.
Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top.
Cook until the second side is golden brown.
Serve with fruit and/or syrup, if desired.
Dave's Special (Adult)


Ingredients:
maraschino cherry juice, maraschino cherry

Directions:
Add ice to 16 ounce glass., Pour whiskey, Wink, orange juice, juice in glass and stir to mix., Add maraschino cherry juice and top with a cherry. Enjoy!
Chocolate Caramel Cheesecake
Category: desserts
By -OLIVE-

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Ingredients:
2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30  individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3  eggs

Directions:
In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes. To make the Caramel Filling:   In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C). In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust. Bake in the preheated oven for 50 minutes, or until center is almost set.  Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open.  Refrigerate at least 5 hours before serving.

Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 1 - 9 inch springform

Calories: 623.8
Fat: 41.1 g
Saturated fat: 21.3 g
Carbohydrates: 59.8 g
Sugars: 47.3 g
Dietary fiber: 1.9 g
Protein: 9.3 g
Cholesterol: 130.5 mg
Sodium: 387.4 mg
Cajun Meatballs


Ingredients:
lean ground beef, Worcestershire sauce, onion, milk, eggs, barbecue sauce

Directions:
Lightly grease a medium baking sheet.
In a large bowl,  mix ground beef, Tabasco sauce, Cajun seasoning, worcestershire sauce, onion, bread crumbs, milk, and eggs.
Form mixture into 1/2 in size meatballs and place on greased baking sheet.
Bake in preheated 350 oven for 45 minutes or until meatballs are fully cooked.
Remove meatballs from oven and transfer to paper towels to dran fat. In a small bowl, prepare sauce by whisking together barbecue sauce and peach preserves until well blended.
Place warm meatballs in a serving dish and cover with sauce. Toss meatballs thoroughly to coat with sauce. Serve warm.
Bitter Greens' Salad With Kumquat


Ingredients:
extra virgin olive oil, red wine, honey, pure vanilla extract, salt, pepper, watercress, kumquat

Directions:
Whisk vinaigrette ingredients together; season with salt and pepper.
Toss the greens together in a bowl.
Plate the greens onto salad plates and arrange kumquats on the salad.
Serve with the vinaigrette.
Buffalo Chicken Wing Soup


Ingredients:
milk, sour cream

Directions:
Combine milk and soups in slow cooker.  Stir till smooth., Stir in chicken., Cover and cook 3 3/4-4 3/4 hours., When done cooking stir in sour cream and hot sauce., Cover and continue cooking for 15 minutes, or until bubbly.
Absolutely Apricot Bread (Bread Machine)


Ingredients:
water, butter, bread flour, salt, dry milk, instant yeast

Directions:
Place all ingredients in to your machines fully assembled pan., Select the "Basic" or "White" cycle and press start.
Beach House Margaritas


Ingredients:
frozen limeade concentrate, half-and-half cream, triple sec

Directions:
Dump limeade in a blender., I use the limeade can as a measurement guide., Fill half of the limeade can with Tequila and half with Triple Sec., Pour liquor in the blender., Then fill half of the limeade can with Half& Half., Pour in blender., Fill blender with ice& blend., Sip& be prepared to chill out!
Asian Glazed Pork Chops


Ingredients:
black pepper, cinnamon, dry sherry, water, hoisin sauce, green onion

Directions:
Sprinkle both sides of chops with seasoning.
Coat frying pan with oil and set over med high heat.
When hot add chops and reduce heat to medium and cook until golden about 3 minutes per side.
Remove chops to a plate.
Pour sherry or water into pan  and using a wooden spoon scrape any brown bits from the bottom of the pan.
Stir in hoisin sauce (it may not dissolve completely].
Return chops to pan, cover and reduce heat to med low.
Simmer and turn the chops and stir the sauce occasionally until pork is firm about 5 minutes.
Place chops on plate and pour the pan sauce over and top with green onion.
Shrimpy Macaroni and Cheese


Ingredients:
elbow macaroni, butter, flour, milk, cheddar cheese, cayenne pepper, shrimp, red bell pepper, butter

Directions:
Preheat oven to 325 degrees F.  Cook macaroni according.
to package directions, drain well, set aside.
In a sauce pan, melt 2 T butter over medium heat, add flour,.
stirring constantly (1-2 minutes].  Whisk in the milk and bring.
to a boil.  Cook until smooth, stirring frequently.  Remove from.
heat and stir in cheese and cayenne pepper.
In a large bowl, toss macaroni with cheese sauce, shrimp, and.
bell pepper. Pour into lightly greased 9x13 baking dish.  Cover.
with bread crumbs and drizzle on the 2T of melted butter.
Bake uncovered until golden brown, about 15-20 minutes.
Serves 4-6.
Prune Oatmeal Bars


Ingredients:
prune, sugar, fresh lemon rind, lemon juice, rolled oats, brown sugar, flour, salt, butter

Directions:
Combine the prunes, sugar, lemon rind and lemon juice in a small pt., Cook, stirring over low heat until thick., Cool completely., blend remaining ingredients until crumbly., Pack half the oat mixture firmly into the bottom of a greased 8 inch square pan., Spread with prunes and then top with remaining oat mixture., Pat lightly into the pan., Bake at 350 for 35 minutes., Let cool before cutting.
Crock Pot Beer Brats


Ingredients:
olive oil, garlic cloves, beer

Directions:
Heat oil and garlic in a large skillet; add bratwurst and brown on each side.
With a fork, poke holes in each bratwurst and cook for 5 more minutes.
Transfer brats to crock pot; pour beer to cover.
Cook on low for 6-7 hours.
Cinnamon Chocolate Coffee Cake - or Babka


Ingredients:
all-purpose flour, instant yeast, buttermilk, butter, sugar, vanilla extract, salt, cinnamon, butter

Directions:
Cream butter and sugar until smooth.
Add vanilla and slightly beaten egg yolks and mix about 2 minutes until fluffy.
Add flour and yeast and stir slightly.
Add the milk and mix on low speed to make a soft dough, adding flour as needed or milk.
Knead for 4 minutes before tipping onto counter.
Stretch the dough into a rectangle and fold letter style top to bottom and side to side.
Place dough in straight sided container, cover and rest 15 minutes.
Stretch and fold again, resting 15 more minutes.
Allow dough to rise 1.5 times its volume to double its volume.
Roll dough out to a 12 inch by 12 inch rectangle.
Make filling by placing frozen chocolate chips and cinnamon in a food processor and process to a grandular consistency.  Add cold butter and pulse until well mixed.
Spread mixture on dough, leaving a 1/4 inch rim uncoated.
Roll dough into a rope like cylinder without stretching the length beyond 15 inches.
Cut the rope into 2 15 inch half-cylinders and braid to form a loaf, folding in the ends.  Place in an 8 inch x 4.5 inch loaf pan well oiled.
Preheat oven to 350F while letting loaf rise to 1.5 times its volume.
Brush with egg white glaze if desired and bake for 50 minutes to an hour and 10 minutes, until the internal temperature is 180F to 200°F.
To prevent over browning due to the sugar in this recipe, cover loosely for at least half the time with aluminum foil while baking.
Let cool completely before serving.
Easy Tortellini Pesto Salad


Ingredients:
tomatoes, pesto sauce, mozzarella cheese

Directions:
Toss chopped tomatoes with salt and pepper.  Set aside.
Cooked tortellini according to package directions.  Drain and rinse with cold water.
In a large bowl, combine all ingredients.  Gently toss until well combined.
Refrigerate for at least two hours or overnight.
Serve at room temperature.
Chicken Milanese


Ingredients:
boneless skinless chicken breasts, all-purpose flour, lemon juice, garlic cloves, russet potatoes, arugula, butter, lemon pepper, tomatoes, extra virgin olive oil

Directions:
Place cleaned and rinsed chicken breasts on a flat protected surface. To butterfly each chicken breast, place your knife at the uppermost part of the chicken breast and make a cut about 4 inches in and follow it down towards the tail end of the chicken breast. Continue to slice into the chicken breast making each half as even as possible without separating them. Pat each split chicken breast dry with a paper towel and season with salt, pepper and lemon pepper on both sides. Coat each chicken breast with all purpose flour and shake off excess. Pre-heat a skillet to medium heat and add 1/2 to a cup of cooking oil depending on the depth of the skillet. Pan sear each chicken breast on either side until golden brown and fully cooked through (roughly 3 minutes per side]. Let chicken breasts drain on paper towel before serving(approx.2 min.].
Peel the potatoes and cut them into wedges. Place them on a sheet pan with parchment paper. Drizzle with 2 teaspoons extra virgin olive oil, 2 teaspoons Italian seasoning, 2 teaspoons lemon juice, salt and pepper to taste. Roast in a 325 degree oven until fork tender. approximately 20 minutes.
Open the 10 oz. of arugula or mixed greens and pour into a mixing bowl. Add the sliced, quartered tomatoes and Italian dressing or dressing of choice. Sprinkle of black pepper is optional. Gently toss salad together and divide about 2 ounces per plate.
The finishing sauce for the chicken breasts: Using the pan drippings from the cooked chicken breasts, return the skillet to a moderate heat. Stirring with a spatula or spoon add 2 tablespoons butter, 2 tablespoons balsamic vinegar, and four sliced garlic cloves. Cook for approximately 1 minute. Place each chicken breast on  Plate and drizzle some of the sauce on top of each one. Next, place potato wedges alongside each chicken breast. Enjoy!
Beef N Veg Cabbage Rolls


Ingredients:
cabbage leaves, lean ground beef, zucchini, cauliflower, fresh asparagus, green onions, water, red cabbage, green pepper, garlic powder, sea salt, pepper, tomato sauce, tomatoes, garlic cloves, sea salt, olive oil, tomato paste, pepper

Directions:
In a frying pan, fry up the ground beef, drain any access fat. Add in all the seasonings and veggies with the water, fry for 10 minutes on medium heat. Set aside.
Boil cabbage leaves for 3 minutes. Take out to cool. Scoop filling on leaf and fold up and place in casserole dish.
To make the sauce, place all but paste, oil and garlic in the food processor. In a small frying pan, place oil and garlic, fry until soften. Add garlic to tomatoes, blend. Place tomato sauce in pot on the stove on medium heat, simmer for 20 minutes. Add in paste about 15 minutes inches Add more seasoning or sea salt to get the taste you like. Pour over cabbage and bake for 35 minutes at 400°F.
No Bake Chocolate Oat Bars
Category: desserts
By Joanne

I baked about 100 dozen cookies for the holidays and these were everyone's favorite!!  These bars can be frozen, just thaw 10 minutes before serving.

Ingredients:
1 cup butter
½ cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
½ cup peanut butter

Directions:
Grease a 9x9 inch square pan. Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended.  Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

Prep time: 30 mins
Total time: 3 hrs 30 mins
Yields: 1 - 9x9 inch pan

Calories: 141.9
Fat: 9.9 g
Saturated fat: 5.1 g
Carbohydrates: 12.6 g
Sugars: 6.7 g
Dietary fiber: 1.3 g
Protein: 2.3 g
Cholesterol: 15.3 mg
Sodium: 61.4 mg
Chicken Salad With Apples & Walnuts


Ingredients:
chicken breasts, mayonnaise, celery, fresh onion, apple, walnuts, black pepper

Directions:
Stir together prepared chicken, mayo, celery, onion, apples, nuts and pepper., It looks great if you serve it in an orange peel and it is easy to clean up!
Banoffee Pie


Ingredients:
butter, sweetened condensed milk, bananas, icing sugar

Directions:
Preheat the oven to 350 degrees F.
In a food processor, add the cookies and process until it becomes a crumb-like mixture. Add the butter and process again. Set aside.
Meanwhile, take the condensed milk can and place it in an ovenproof stockpot filled with water. DO NOT OPEN THE CAN. Make sure the can is constantly covered in water. Bake in the oven for 3 1/2 hours. Remove, let cool, open and set aside.
In a bowl, mix the bananas with lemon juice. Set aside.
Whip the cream with icing sugar and coffee in another bowl until soft peaks form.
For serving:
Using a round 4-inch mold directly on the serving plate, put a layer of the cookie mixture, then the slices of bananas, cover with the baked condensed milk (now toffee] and repeat the layers. Remove the mold and garnish with a dollop of cream.
Bob Evans Waffles (Or Pancakes) Copycat


Ingredients:
all-purpose flour, sugar, baking powder, eggs, milk, butter

Directions:
Preheat waffle iron. If preparing waffles in advance, preheat oven to 200°F.
Whisk flour, sugar and baking powder in large bowl.
Whisk eggs and milk in medium bowl until well blended. Pour liquid ingredients over dry ingredients; whisk until just combined. Stir in butter until blended.
1/2 cup of batter per waffle.
Serve immediately or hold in oven until ready to serve.