xiaoxl/recipe_data huggingface dataset:
White Chocolate Halloween Chex Mix


Ingredients:
"white chocolate"

Directions:
Mix all dry ingredients together.
Melt white chocolate over stove or in microwave (stove might burn it, I recommend using microwave].
Pour chocolate over dry mixture and mix well.
Section off mixture into smaller pieces (doesn't have to be neat or a certain size] and place in fridge for about 10 minutes, or until hard.
Cheese Krispies Biscuits


Ingredients:
butter, cheddar cheese, all-purpose flour, cayenne pepper, salt

Directions:
Preheat oven to 350°F.
In a mixing bowl, beat the butter with an electric mixer until fluffy.  Add the cheese, cayenne, salt, and cereal.  Mix with a spoon until incorporated.
Drop the dough by teaspoonfuls onto an ungreased baking sheet and then flatten the dough with a fork.  Bake for 10 to 15 minutes until the biscuits are set but not browned.  Cool on  a wire rack and serve.
Nieve De Mango Con Tequila ( Mango - Tequila Ice)


Ingredients:
sugar, water, mangoes, lime juice

Directions:
Stir the sugar and water together over medium heat until the mixture boils and the sugar dissolves.
Cool the mixture, place it in a blender, add the mango and lime juice and puree until smooth.
Transfer to a pie plate or refrigerator tray covered with foil, and freeze 2 hours, or until slushy.
Remove from freezer, add the tequila, and beat well.
Return to freezer, remove after one-half hour, and beat again.
Place the ice in the freezer and remove 10-15 minutes before serving time.
Place in blender or food processor and process until smooth.
Serve immediately.
Homemade Amaretto Almond Liqueur


Ingredients:
sugar, vodka, vanilla

Directions:
Place the Karo syrup and sugar in a saucepan and dissolve together over medium heat until well combined.
Cool about 15 minutes.
Add the rest of the ingredients, stirring well.
Pour into a jar or bottle and let sit for about 2 weeks in a dark spot until well blended.
Dad's Sliced Sausage


Ingredients:
ground beef, rolled oats, water, ground black pepper, salt, ground coriander

Directions:
Mix all ingredients until well-combined.
Shape into loaves, wrap in plastic and freeze at least until firm.
To cook, thaw just until you can slice it, then slice and fry until browned on both sides and cooked through (no pink].  It gets pretty dark.
You can also add nutmeg or garlic powder to this recipe, but dad was anti-garlic, so he'd never tell you that part!
Gladys' Zucchini Relish


Ingredients:
fresh zucchini, onions, salt, white vinegar, sugar, pepper, nutmeg, dry mustard, turmeric, cornstarch, green pepper

Directions:
Mix first 3 listed ingredients together well and let stand overnight.
In morning, drain; rinse in cold water and drain again.
In large kettle mix the next 8 ingredients and bring to a boil.
After a boil is reached, add the zucchini mix along with the green and red sweet pepper.
Bring to a boil again.
Simmer uncovered, stirring occasionally, for 30 minutes.
Pour into hot jars and process in hot water bath for 5 minutes, to seal.
Pasta and Vegetable Frittatas


Ingredients:
macaroni, small shell pasta, olive oil, corn kernels, red capsicum, carrot, cheddar cheese, eggs, milk

Directions:
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water. Drain well.
Preheat oven to 180°C Brush six 185ml (3/4 cup] non stick Texas muffin pans with oil to lightly grease. Combine the macaroni, corn, capsicum, carrot and cheddar in a large bowl. Spoon evenly among prepared pans.
Whisk together the egg and milk in a jug and pour over the macaroni mixture.  Bake in oven for 20 - 23 minutes or until just set. Remove from oven. Set aside in the pan for 5 minutes before carefully turning onto a wire rack to cool.
These frittatas will keep for up to 3 days. Store in an airtight container and bring to room temerature before serving.
Cream Cheese, Olive, and Nuts Spread


Ingredients:
cream cheese, pimentos, walnuts

Directions:
Add  olive juice a little at a time to room temperature cream cheese and whip until light and fluffy.
Chop the olives and walnuts and add to cream cheese mixture.
Awesome Chocolate Cake


Ingredients:
plain flour, sugar, bicarbonate of soda, salt, baking powder, buttermilk, vanilla essence, eggs, hot water

Directions:
Preheat oven 180 degrees C.Grease and line a large rectangle baking tin., Sift all dry ingredients into a large bowl., Beat in remaining ingredients one at a time., Mix well., Pour into tin and bake about 50 minutes or until skewer comes out clean., Cool in tin then turn onto a wire rack., Decorate or make into cake balls., Enjoy!
Vegetarian / Vegan Meatloaf


Ingredients:
walnuts, celery ribs, yellow onion, garlic cloves, firm tofu, rolled oats, soy sauce, poultry seasoning, Dijon mustard, ketchup, nutritional yeast

Directions:
Preheat oven to 350.
Grind walnuts in food processor to a powder and set aside.
Reconstitute soy granules in hot water or vegetable broth according to package directions.
Coat medium skillet with cooking spray and place over medium heat.
Add chopped celery and onion and garlic and saute 4-5 minutes or until tender and remove from heat.
Mash drained tofu in large bowl.
Mix in walnuts, vegetables, drained soy granules, oats, soy sauce, nutritional yeast, mustard and poultry seasoning and ketchup - salt and pepper to taste.
Coat 9x5 inch loaf pan with cooking spray and spoon mixture into pan and press.
Spread a layer of ketchup or barbecue sauce over this, if you like.
Bake 55-60 minutes or until inserted knife comes clean.
Simple Deviled Eggs
Category: appetizers-and-snacks
By Suzanne EE

The eggs are delicious, and it's easy to make more for larger gatherings. I've added onion and celery for a little more flavor and texture.

Ingredients:
6  hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white sugar
1 teaspoon white vinegar
1 teaspoon prepared mustard
½ teaspoon salt
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1 pinch paprika, or to taste

Directions:
Slice eggs in half lengthwise and remove yolks; set whites aside. Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, salt, onion, and celery; mix well. Stuff or pipe egg yolk mixture into egg whites. Sprinkle with paprika. Refrigerate until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 servings

Calories: 327.5
Fat: 26 g
Saturated fat: 6.3 g
Carbohydrates: 4.7 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 19.3 g
Cholesterol: 563.2 mg
Sodium: 902.3 mg
Hawaiian Sandwiches


Ingredients:
bacon, pineapple, cheddar cheese

Directions:
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain and set aside.
Place 8 slices of toast on a baking sheet.
Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted.
Serve hot.
Quinoa Salad


Ingredients:
quinoa, water, fresh mint leaves, fresh parsley leaves, fresh cilantro leaves, red onions, dried cranberries, walnuts, olive oil, fresh lemon juice, salt, fresh ground black pepper

Directions:
Put the quinoa in a pot with the water. Bring to a boil, cover, lower the heat to low, and cook covered for 20 minutes.
Remove cooked quinoa immediately from pot into a large bowl, and air it with a wooden spoon to stop the cooking process. Let cool for a few minutes.
Add the onion, herbs, dried cranberries and walnuts. Mix well with a wooden spoon.
Add olive oil, lemon juice, salt and pepper. Taste and add more lemon juice if needed.
Stir Fried Beef With Ginger


Ingredients:
salt, cornstarch, fresh ginger, soy sauce, sugar, dry sherry, cornstarch, green onions, pepper

Directions:
Sprinkle the steak with salt, cornstarch and 1 1/2 tsp of the oil., Heat remaining oil in a skillet., Add steak and ginger and stir fry over high heat for 2 minutes., Stir in soy sauce, wine, sugar and the cornstarch/water mixture., Stir fry 1 minute longer., Add green onions, stir and serve.
Italian Bread Salad with Strawberries and Tomatoes
Category: salad
By Debra

This is my variation of panzanella. Each ingredient having its own intense flavor, when combined, creates an explosive salad. Perfect for a summer day.

Ingredients:
1 loaf Italian bread, cut into 1-inch cubes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 pint fresh strawberries, diced
3  roma (plum) tomatoes, seeded and diced
2 ounces crumbled feta cheese
3 tablespoons red onion, diced
¼ cup olive oil
¼ cup red wine vinegar
2 tablespoons honey

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Toss bread cubes with 2 tablespoons olive oil, garlic powder, onion powder, salt, and black pepper on a large baking sheet until evenly coated; spread mixture into a single layer. Bake in preheated oven until toasted, about 10 minutes. Transfer toasted bread to a large bowl and mix with strawberries, tomatoes, feta cheese, and onion. Whisk 1/4 cup olive oil, red wine vinegar, and honey in a small bowl; drizzle over bread and tomato salad. Toss to coat.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 376.2
Fat: 14.8 g
Saturated fat: 3.2 g
Carbohydrates: 52.3 g
Sugars: 8.4 g
Dietary fiber: 3.6 g
Protein: 9.1 g
Cholesterol: 6.3 mg
Sodium: 717.4 mg
Grilled Beef Fajitas  -  P


Ingredients:
boneless beef top sirloin steak, onions, green bell pepper, lime juice, flour tortillas, sour cream, chunky salsa

Directions:
Heat closed contact grill 5 minutes.
Meanwhile, in large nonmetal dish or resealable food-storage plastic bag, mix steak, onion, bell pepper and fajita seasoning; stir or turn bag to coat.
When grill is heated, place steak and vegetables on bottom grill surface, spreading evenly; close grill.
Cook 4 to 6 minutes or until steak is desired doneness and vegetables are crisp-tender.
Place steak and vegetables on plate; drizzle with lime juice.
Spoon steak and vegetables down center of each tortilla.
Top each with sour cream and salsa.
Bring sides of each tortilla up over filling; press to seal.
Clean grill by carefully wiping with damp paper towel.
Place 2 filled tortillas on hot grill; close grill.
Cook about 1 minute or until tortillas are heated.
Repeat with remaining filled tortillas.
Orange Caramels


Ingredients:
light corn syrup, sugar, salt, heavy cream, butter

Directions:
Butter an 8" square pan and set aside Combine first 4 ingredients in a heavy 4qt saucepan.
Cook on medium heat, stirring constantly, to 248F (firm ball].
Stir in cream and butter.
This will lower the temperature.
Continue cooking and stirring constantly to 245F.
Remove from heat.
Pour into prepared pan.
Allow to stand at room temperature overnight.
If you wish to add nuts, you can stir them in right before pouring or spread them in the pan before you pour in the caramel.
These are good with cashews.
They're also great rolled in toasted coconut.
Apple Chips
Category: appetizers-and-snacks
By walkerkr

These yummy cinnamon apple chips will disappear almost as quickly as you make them! They're perfect for healthy snacks and easy to take on the road. The secret is baking at a very low temperature for a long time, which dehydrates the apples.

Ingredients:
2  Golden Delicious apples, cored and thinly sliced
1 ½ teaspoons white sugar
½ teaspoon ground cinnamon

Directions:
Preheat oven to 225 degrees F (110 degrees C). Arrange apples slices on a metal baking sheet. Mix sugar and cinnamon together in a bowl; sprinkle over apple slices. Bake in the preheated until apples are dried and edges curl up, 45 minutes to 1 hour. Transfer apple chips, using a metal spatula, to a wire rack until cooled and crispy.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 24.3
Carbohydrates: 6.9 g
Sugars: 5.9 g
Dietary fiber: 0.9 g
Protein: 0.1 g
Sodium: 0.9 mg
Rainbow Rotini Salad
Category: salad
By Sue H.

This is a standard for potlucks, and it makes a nice big salad that tastes great!

Ingredients:
1 (16 ounce) package colored rotini pasta
2  tomatoes, chopped
1  green bell pepper, chopped
1  onion, chopped
1 large cucumber, chopped
1 cup broccoli florets
1 cup fresh sliced mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 cup black olives, pitted and sliced

Directions:
Bring 4 quarts of water to a rapid boil (2 teaspoons of salt can be added, optional). Add rotini. Return water to rapid boil and cook uncovered, stirring frequently, for about 10 to 12 minutes. Drain. Rinse in cold water. Combine cooked pasta with tomatoes, green bell pepper, onion, cucumber, broccoli, mushrooms, olives and Italian salad dressing. Cover and chill. Toss salad before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 326.5
Fat: 11.2 g
Saturated fat: 1.8 g
Carbohydrates: 50.2 g
Sugars: 6.8 g
Dietary fiber: 3.9 g
Protein: 9.1 g
Sodium: 622.6 mg
Tri-Chocolate Chip Cookies


Ingredients:
unsalted butter, dark brown sugar, white sugar, eggs, vanilla, all-purpose flour, baking powder, salt, white chocolate chips, pecans

Directions:
Preheat the oven to 375.
Line 2 cookie sheets with parchment paper or a silicone mat.
In a large mixing bowl whisk together the melted butter and sugars.
Whisk in the eggs and vanilla and mix well. Combine the flour, baking powder and salt and sift into the butter mixture, stirring with a rubber spatula to blend well.
Add the chocolate chips and pecans; stir to combine.
Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, placing them at least 3 inches apart on the cookie sheet.
Flatten gently to form 2 1/2 to 3 inch discs. Bake 12-15 minutes, until just golden brown around the edges, but still pale in color.
Remove from the oven, slide the paper or mat onto a metal rack to cool.
Scrumpchies


Ingredients:
lean ground beef, onion, Hunts tomato sauce, dried oregano leaves, English muffins, American cheese

Directions:
Brown ground beef and onion in pan over medium heat until meat is no longer pink. Drain. Preheat oven to 350°F.
Add  Nature's Seasons seasoning blend and oregano to ground beef. Let simmer over medium heat, add tomato sauce, simmer on medium low until the moisture is absorbed and no longer saucy. While the meat sauce is simmering toast English muffins.
Place 1 or 2 heaping tablespoons of meat mixture over toasted English muffin halves and top with a slice of American cheese.
Or you can put the cheese in between layers of meat so the cheese will not stick to the roof of your mouth.
Place on a cookie sheet and bake in oven until cheese is melted. Let stand 5 minutes before serving.
NO Substitutions or it will not taste as it should.
Spring Chicken Fricassee With Peas


Ingredients:
boneless skinless chicken breasts, sweet onion, fat-free evaporated milk, low sodium chicken broth, flour, dried tarragon leaves

Directions:
Turn oven on 250-300 to warm.
Cut each large chicken breasts so they are smaller portions.  I do this at an angle so they are still not too thick.  Season with salt and ground pepper.
Heat oil in a frying pan on medium high setting. (I prefer to use my stainless steel pan instead of non-stick].  Place chicken pieces in pan and cook for 10 to 12 minutes or until browned on each side.  Remove from pan and place in a casserole dish in the oven to keep warm.
In same pan, add the onions and sautee for a few minutes on medium heat, add chicken broth to de-glaze the pan.
In a measuring cup, pour in the evaporated milk and then add the 3 tbs flour.  Mix well.
Turn the heat down to low and add milk/flour to the pan and stir with broth and onions until thickened.
Add tarragon and frozen peas. Stir until warmed through, about 5 minutes and turn off the heat.
Open the oven and remove the casserole dish (be carful, it's hot].  Pour the pea mixture over the chicken and serve.
Serve with rice or potatoes.
Ginger Cake with Raisin Sauce


Ingredients:
flour, salt, cinnamon, ground ginger, baking soda, Crisco shortening, sugar, molasses, eggs, boiling water, water, raisins, brown sugar, cornstarch, cinnamon, cider vinegar, unsalted butter

Directions:
For the cake: Mix the first 5 dry ingredients together and set aside.
Beat Crisco and sugar until well blended.
Add molasses and beat well.
Add eggs one at a time beating well between each one.
Add half of flour mixture and mix well.
Add 1/3 cup of boiling water and mix well.
Add the rest of the dry and mix well.
Add rest of boiling water and mix well.
Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
Remove pan from heat.
In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
Remove from heat and stir in butter.
Pour over the cut squares of cake.
Herby Persian Polow-Wow-Wow!


Ingredients:
basmati rice, green onions, fresh dill weed, fresh parsley, fresh cilantro, butter

Directions:
In a large bowl, wash and drain the rice in a fine mesh sieve. Transfer the rice to a bowl, cover with water and set the rice aside to soak for 1-2 hours.
Bring a large pot of salted water to a boil. Drain the soaked rice and stir it into the boiling water. Return to a boil and cook the rice for 7-8 minutes. Drain the rice and discard the water.
Mix the scallions, dill, parsley and cilantro together. Tip: I used the food processor to finely mince the scallions and herbs together.
Place the butter in the bottom of the pot you used to boil the rice. Gently melt the rice.
Spread one-third of the rice over the bottom of the pot. Next, spread 1/2 of the mixed herbs in a second layer over the rice. Now spread another 1/3 of the rice in a layer over the herbs and the rest of the herbs over this second layer of rice. Finally, top with the remaining rice and smooth out the surface. Stick four to five holes into the rice with the handle of a wooden spoon (a chopstick will work just as well if a wooden spoon not on hand.].
Cover the pot tightly with aluminum foil (I prefer a to use a sacking cloth/tea towel folded up into a square] and then with a lid and set over medium-high heat for two to three minutes. Reduce heat to low and simmer slowly for 30 to 40 minutes. Remove from heat and let rest another 15 minutes.
Two Ways to Serve the Rice: Version #1 and my preference is to first remove the lid from the pan, run a rubber spatula or similar gently around the edges of the pan to loosen the rice. Now place a large plate over the top of the pot of rice. Carefully flip the pan over and the rice should come out in a perfect circle. This isn't the easiest thing to do and it's probably taken me at least a dozen times to achieve marginal success. Keep trying!
Or, Version #2 is to gently stir the rice and herbs together with a large fork. Mound in serving dish and serve the crusty bottom (called the tadig] in a dish on the side.
Sauerkraut Kraut Pizza


Ingredients:
sauerkraut, diced tomatoes, pork sausage, onion, fennel seed, oregano, basil, garlic clove, mozzarella cheese, parmesan cheese, pepper, salt

Directions:
Preheat oven to 450. Saute' sausage with the onion, 1/2 teaspoon fennel seed, oregano, basil and garlic. On the pizza crust spread  a thin layer of mozzarella and a layer remaining items in this order, pizza sauce,sausage, diced tomatoes and kraut.
Sprinkle remaining fennel seed over kraut, top with remaining mozzarella and sprinkle with parmeasan. Salt and pepper to taste. Bake for 18 to 20 minutes.
Berdie's Chile Con Queso


Ingredients:
Velveeta cheese, diced green chilies, water, milk, tortilla chips

Directions:
Dice Velveeta cheese., Combine all ingredients in crock pot., Cook on low for about one hour., Stir occasionally., When all ingredients are mixed well it's ready to serve., Enjoy.
Knabrus - Cabbage With Onions


Ingredients:
cabbage, onions, butter, bacon grease

Directions:
Butter a large pan and fill with alternate layers of cabbage and sliced onions.
Season with salt, pepper and butter (or bacon grease].
Cover pan, place over low heat and steam until vegetables are tender, about 20 minutes.
Chocolate Emergency Cookies With Vanilla Icing


Ingredients:
bittersweet chocolate, butter, flour, baking powder, salt, dark brown sugar, granulated sugar, eggs, vanilla extract, butter, heavy cream, vanilla extract, confectioners' sugar

Directions:
In the top of a double boiler, melt the chips, chopped up chocolate and 4 tbsp butter. When melted, set aside to cool.
Sift together flour, cocoa, baking powder, and salt. Set aside.
In a large mixing bowl, beat the remaining 4 tbsp of butter in with both sugars. When mixed, add eggs abd vanilla. Mix in the slightly cooled chocolate mixture, until just combined.
Stir in flour mixture, mixing only until completely combined.
Cover bowl with plastic wrap and refegerate for.
25 minutes.
Preheat oven to 350ºF Grease the cookie sheets.
Using a heaping tablespoon measure, scoop out enough for 12 cookies on a sheet.
Bake one sheet at a time for @ 9 to 11 minutes.Do not overbake, the cookies will firm up when they have cooled.
Allow cookie to cool for a minute before moving them off the cookie sheet. When cool, frost with Vanilla Icing.
Vanilla Icing-.
Beat the butter until creamy.
Gradually add the cream vanilla, and confectioners sugar and beat well.
If necessary, add more confectioners sugar. The icing should be fairly stiff, not soupy.
Spread a thick layer on each cookie.
Icy Sweet Iced Tea


Ingredients:
lemons, tea bags, sugar, cold water

Directions:
Take a medium-sized sauce pan and fill it with 3 cups of water, bring to a boil, add 5 tea bags.
Let steep for approximately 5 minutes; remove tea bags.
Put the tea in any container you would like.
Add the other 2 cups of ice cold water and the 1 cup of sugar; mix together.
Cut the 3 lemons in half and juice them into the tea.
Once you're done juicing all of the lemons, put 2 of the already squeezed lemon halves into the tea and refrigerate for about an hour and serve!
Bangin' French Onion Dip!


Ingredients:
yellow sweet onion, olive oil, salt, mayonnaise, low-fat sour cream, garlic powder, black pepper, cayenne pepper, dried parsley, parmesan cheese

Directions:
Cut the onions in thin slices and then quarter.
In a medium skillet over medium heat caramelize the onions in the olive oil and salt, this may take up to 30 minutes.
In a medium bowl stir together the mayonnaise, sour cream, garlic powder, black pepper, cayenne, parsley, and parmesan; set aside.
After the onions are done, set them aside to cool.
After they are cool add them to the mayonnaise/sour cream mixture and stir until combined.
Cover and refrigerate over night before serving.
Ww Fire-And-Ice Melon Soup - 2 Pts


Ingredients:
honeydew melon, lime juice, sugar, mint leaf, salt

Directions:
Combine melon, lime juice, sugar, mint leaves, salt, and jalapeno pepper in a blender, and process until mixture is smooth.
Cover and chill.
Serve chilled, garnished with mint sprigs, if desired.