xiaoxl/recipe_data huggingface dataset:
Oatmeal Raisin Cookies IX
Category: desserts
By Cal Schroeck

This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats.  It is a slight modification of one with which I won first place in a company sponsored contest where I work.

Ingredients:
1 cup canola oil
1 cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 dozen

Calories: 103.8
Fat: 5.4 g
Saturated fat: 0.5 g
Carbohydrates: 12.9 g
Sugars: 4.6 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 7.8 mg
Sodium: 42.2 mg
Rainbow Veggie Wraps


Ingredients:
Dijon mustard, honey, flour tortillas, green leaf lettuce, seedless cucumber, parsley, carrot, scallion

Directions:
In bowl, combine Dijon mustard, ranch dressing and honey; spread evenly over tortillas.
Add lettuce, spinach, peppers, cucumbers and parsley to tortillas.  Sprinkle with carrots and scallions.
Fold and roll tortillas to secure filling.  Cut each wrap in half and serve.
Bacon, Egg, and Cheese Breakfast Bread Boat


Ingredients:
baguette, eggs, heavy cream, bacon bits, cheese, green onions

Directions:
Preheat oven to 350.
In a medium bowl, mix eggs, cream, bacon, cheese, and onions.
cut a long rectangle through the top of the baguette and partially unstuff the baguette.
Spoon the mixture into the baguette then Bake for 25 minutes at 350 F.
Date-Nut Meringues


Ingredients:
salt, sugar, vanilla, dates, walnuts

Directions:
Preheat oven to 200°F.
In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
Add vanilla and beat for 1 minute. Fold in dates and walnuts.
Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
Herbed Monkey Bread


Ingredients:
butter, parmesan cheese

Directions:
Preheat oven to 350 degrees F. Lightly butter a 12-cup Bundt pan; set aside.
In a small bowl, combine cheese and Italian seasoning.
Roll each individual biscuit into a ball. Dip each piece in the 1 stick of melted butter, then coat with the cheese mixture. Place dough into prepared pan; overlapping will occur. Bake bread, 30 to 35 minutes. Cover with aluminum foil during the last 10 minutes of baking to prevent excess browning, if needed.
Let cool in pan, 10 minutes; invert bread onto a serving plate. Drizzle remaining 1/4 cup melted butter on top and sprinkle with grated Parmesan.
Deer Valley Granola


Ingredients:
old fashioned oats, instant nonfat dry milk powder, sunflower seeds, sesame seeds, flaked coconut, canola oil, honey, vanilla extract

Directions:
Preheat oven to 300*F.
Mix the rolled oats, milk powder, sunflower seeds, almonds, sesame seeds, pumpkin seeds and coconut in a large bowl.
Measure the oil in a 1 cup measure.
Swish it to coat up to the 3/4 cup mark, then add the honey to the mark.
Add the vanilla.
Pour the liquids over the dry ingredients and mix everything together using your hands.
Spread onto a large baking sheet, about 1/2 inch deep.
Bake 30 minutes or until golden brown, stirring after 15 minutes so the granola in the middle of the pan will brown evenly with the edges.
Cool and store in an airtight container.
Banana Bread


Ingredients:
self raising flour, caster sugar, butter, eggs, bananas, salt

Directions:
Mash eggs, butter and banana together,., Mix up till well combined - should be like a thick dough cake mixture,., Cook in a cake bar tin, sprinkle with vanilla sugar,., Bake in oven for 50 mins or until golden brown.
Kedgeree


Ingredients:
leeks, onion, curry powder, green chili pepper, butter, margarine, green bell pepper, cooked rice, cod, hard-boiled eggs, parsley

Directions:
Fry the leek, chili pepper and curry powder in the butter until soft, add the peas, pepper and fry for a few minutes.
Then add the rice, haddock and the eggs, fry for 5 minutes on a gentle heat until warmed through, be careful when you stir, you don’t want to break up the fish and the eggs too much.
If the mixture seems too dry add some poaching liquid or milk.
Sprinkle the parsley over and serve.
Pistachio Muffins
Category: bread
By LDMKitchen

Moist pistachio muffins made from scratch!

Ingredients:
nonstick cooking spray
1 ⅔ cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
½ cup ground pistachio nuts
1 cup chopped pistachio nuts, divided
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup milk, at room temperature
8 tablespoons melted butter
2  eggs, at room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C).  Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray. Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center. Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix. Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 333.2
Fat: 16.4 g
Saturated fat: 6.3 g
Carbohydrates: 40.9 g
Sugars: 23.8 g
Dietary fiber: 2.1 g
Protein: 7 g
Cholesterol: 53 mg
Sodium: 338.6 mg
Great Potato Soup


Ingredients:
kielbasa, Polish sausage, yellow onion, Velveeta cheese, milk, chives

Directions:
Cube Velveeta and meat into bite size pieces, place to the side.
Peel and quarter potatoes.
Cut onion into pieces no larger than a quarter.
Boil potatoes and onions until the potatoes are soft.
Pour 1/2 of the water in the potatoes out.
Pour milk into pan, add cheese and meat, cover and simmer for 20-30 minutes, stirring frequently.
Add chives and continue to simmer for 10 minutes.
This soup tastes better the longer it stands and is super the day after it cooks.
Be careful as it has a tendency to scorch if you cook it to fast.
Spinach and Havarti Sandwiches on Multigrain Bread


Ingredients:
garlic cloves, extra virgin olive oil, havarti cheese, fresh dill

Directions:
In a non-stick skillet or medium-high heat, warm 1 tablespoon of the olive oil and saute the garlic for 1 minute. Next add the chopped spinach and cook just until wilted and heated through, about 30 seconds longer.
On 4 slices of the multigrain bread, (or the bottom layer of the foccacia], arrange the havarti cheese, then top with the spinach mixture. If the havarti cheese you are using was not prepared with dill, add the fresh dill at this time. Place the other slice of bread on top.
Press the top and bottom of each slice together to seal, then {{lightly}} brush with the remaining olive oil.
Brown the sandwiches, pressing down with a spatula to brown evenly. Cook until lightly crisp and golden on one side. Flip over carefully and cook the other side until lightly crisp and golden and cheese melts.
Cut on the diagonal and serve immediately.
Chocolate Pecan Delight


Ingredients:
sour cream, eggs, instant chocolate pudding mix, pecans, vanilla

Directions:
Prepare sides and bottom of slow cooker with vegetable cooking spray.
In a large bowl, mix all the ingredients listed above, and slowly pour into slow cooker.
Cover and cook on low for 6-8 hours.
Serve hot or warm with vanilla ice cream.
Easy Macaroni Casserole


Ingredients:
elbow macaroni, bell pepper, celery, onion, tomatoes, margarine, cheese

Directions:
Preheat oven to 350 degrees.
Cook macaroni and drain.
Chop up onion, bell pepper and celery into small pieces.
In skillet, melt butter and cook onions, celery, and bell pepper in butter until tender.
Then add tomatoes and soup.
Cook about three to five minutes longer.
In casserole dish put a layer of macaroni, a layer of soup mixture, and a layer of cheese.
Repeat layers, ending with cheese on the top.
Bake until cheese melts.
Pumpkin Bread with Raisins and Pecans
Category: bread
By Nelena Brown

Orange juice adds a subtle zest to this moist and delicious pumpkin bread. You may choose to substitute dried cranberries or blueberries for the raisins and walnuts or other nuts for the pecans to add variety.

Ingredients:
1 ½ cups all-purpose flour
1 tablespoon baking soda
½ tablespoon pumpkin pie spice, or more to taste
¼ teaspoon baking powder
½ teaspoon salt
⅓ cup raisins
⅓ cup chopped pecans
1 cup white sugar
¼ cup butter
1 cup pumpkin puree
¼ cup orange juice
3  eggs
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 loaf pans. Sift flour, baking soda, pumpkin pie spice, baking powder, and salt together in a large bowl. Toss raisins and pecans with 1 tablespoon of the flour mixture in a separate bowl. Beat sugar and butter together using an electric mixer in a mixing bowl until fluffy. Add pumpkin puree, orange juice, eggs, and vanilla extract; blend until well combined. Add flour mixture slowly and blend thoroughly. Fold in raisins and pecans. Pour batter evenly between the 2 prepared loaf pans. Bake in the preheated oven until firm and tops spring back lightly when pressed, 30 to 40 minutes. Remove from the oven and cool completely on racks before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 medium loaves

Calories: 261.8
Fat: 9.1 g
Saturated fat: 3.7 g
Carbohydrates: 42.2 g
Sugars: 24.9 g
Dietary fiber: 1.9 g
Protein: 4.5 g
Cholesterol: 61.3 mg
Sodium: 592.3 mg
Irish Coffee


Ingredients:
irish cream, coffee

Directions:
Add the whiskey and Irish cream to a mug; stir.
Fill mug with hot coffee; stir.
Top with whipped cream.
Spicy Shrimp and Tomato Scampi
Category: main-dish
By Rachel Timmerman

A twist on shrimp scampi that I threw together for my hungry husband one day, made with things I had in the cupboard. It went over so well that it is a regular at our house now.

Ingredients:
4 cups penne pasta
5 teaspoons olive oil
4 cloves garlic, minced
1 medium onion, diced
1 (16 ounce) can diced tomatoes with green chilies, drained
½  lemon, juiced
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh parsley
salt, to taste
ground black pepper, to taste
1 pinch crushed red pepper flakes, or to taste
1 teaspoon grated Parmesan cheese, or to taste

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Heat the olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes; simmer until heated through, about 5 minutes more. Add the lemon juice and shrimp. Cook and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir in the parsley, then season with salt, pepper, and red pepper flakes. Serve shrimp and sauce over prepared penne pasta. Sprinkle with Parmesan cheese.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 469.8
Fat: 10 g
Saturated fat: 1.7 g
Carbohydrates: 61.9 g
Sugars: 6.3 g
Dietary fiber: 4.3 g
Protein: 34.3 g
Cholesterol: 173 mg
Sodium: 382.6 mg
Cherry Sprite Punch


Ingredients:
cherry juice, ginger ale

Directions:
Combine cherry juice, Sprite, and ginger ale in punch bowl.
Microwave juice concentrate for 30 seconds to melt it to a slushy consistency, then add to bowl.
Stir.
Serve immediately.
S'mores Cupcakes


Ingredients:
graham cracker crumbs, sugar, unsalted butter, marshmallows, all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, eggs, vanilla extract, hot water, unsalted butter, marshmallow cream, confectioners' sugar, vanilla extract

Directions:
Preheat oven to 350.
*Graham Cracker Crust*.
In a large bowl, stir crushed graham crackers, ¼ cup sugar and melted butter, until crumbly.
Place cupcake liners in pan.
Add 1 tablespoon of graham cracker mixture per cupcake liner. Use the bottom of a shot glass or spice bottle to flatten the crumbs.
Bake for 5 minutes.
Add 1 large marshmallow to each cupcake. Set aside.
*Cupcakes*.
In large bowl sift together 2 cups sugar, flour, cocoa powder, baking powder, baking soda and salt.
Add in eggs, milk, vegetable oil, vanilla extract and water.
Mix on medium speed until well incorporated. Batter will be runny.
Spoon batter evenly into cupcake liners, about ¾ full.
Bake for about 18-20 minutes. The marshmallows may float to the top. (~TIP~ Cheaper brands tend to stay in the middle of the cupcakes.].
Cool for about 5 minutes in the pan.
Remove cupcakes and place on a cooling wrack to finish cooling.
*Marshmallow Topping*.
Beat butter in a large bowl with mixer on high speed until creamy.
Beat in marshmallow creme.
Reduce speed to low, and beat in confectioners' sugar and vanilla.
Increase speed to high; beat until fluffy.
Glob topping onto cupcakes and garnish with a Marshmallow, Hershey bar and graham cracker.
Baked Cheddar Potatoes


Ingredients:
potatoes, milk, sour cream, butter, salt, black pepper

Directions:
Mix all the ingredients together in a large bowl. Then spread into a glass baking dish.
Bake at 350°F for 30 minutes or until hot.
Variation: Crumbled bacon can be added before baking.
Delicious Rocky Road Brownies


Ingredients:
butter, margarine, sugar, eggs, vanilla, all-purpose flour, salt, butter, miniature marshmallows, walnuts

Directions:
For the brownies, melt chocolate and butter in a saucepan over very low heat, stirring constantly.
Remove chocolate/butter mixture from heat and stir in the sugar.
Beat in the eggs, one at a time.
Be sure to mix well.
Blend in the vanilla.
Combine flour and salt, add to mixture and blend together.
Spread the batter into a buttered 9 inch square baking pan.
Bake in a pre-heated 350 degree oven for 45-50 minutes.
Cool brownies in the pan on a rack for 10 minute.
Topping:
While brownies are cooling, melt butter and chocolate in saucepan for topping.
Sprinkle brownies evenly with marshmallows and walnuts.
Return brownies to oven and bake another 3 minutes.
Remove brownies and drizzle with the melted chocolate.
Cool in pan, then cut into squares or rectangles.
Enjoy!
Tip:
If you want to reduce the calories, just cut the marshmallows to 1 cup, and omit the walnuts, but if your gonna eat brownies WHY would ya do that?
Bacon and Sage Potato Pancakes


Ingredients:
bacon, shredded hash brown potatoes, garlic cloves, sage, eggs, all-purpose flour

Directions:
"In a large cast iron skillet over medium heat, cook bacon until crispy. Once cooked remove to a paper towel lined plate.  Discard bacon fat and fill the skillet 1/4 inch of vegetable oil and preheat. Meanwhile, place potatoes, garlic, sage, eggs, flour, salt, pepper and bacon in large bowl.  Mix until thoroughly combined.  Once the oil is preheated, working in batches, measure out 1/2 cup potatoes and carefully place into the oil one at a time.  Using a spatula, press down on the potatoes until they flatten to about 3 inches in diameter.  Cook pancakes until crispy and nicely browned.  Remove to a paper towel lined plate.  You can place them on a cookie sheet and keep them warm in a preheated 275 degree oven while remaining pancakes cook."
Oatmeal Blueberry Muffins


Ingredients:
rolled oats, buttermilk, brown sugar, egg, flour, salt, baking powder, baking soda, raisins, chocolate chips

Directions:
Pour milk over oats and let stand for 15-20 minutes (or overnight].
Heat oven to 350.
Add sugar, egg and oil to oatmeal mixture and beat well.
Sift dry ingredients together, then blend lightly with oatmeal mixture.
Fold in blueberries.
Spoon batter into prepared muffin tins and bake 20-30 minutes.
Best served warm with butter!
Light Fresh Peach Cobbler


Ingredients:
white flour, whole wheat flour, sugar, Splenda sugar substitute, baking powder, salt, vanilla, skim milk, cinnamon, Splenda sugar substitute

Directions:
Preheat oven to 350.
In a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk.  Mix well.
Spray 9x9 pan and pour batter in to pan.
Sprinkle peaches on top of batter.
Combine topping and evenly sprinkle on top.
Bake one hour until golden brown.
Spinach Tomato Tortellini
Category: world-cuisine
By LELA NORTON

An old boyfriend's mother used to cook this for me whenever I ate over. Cheese tortellini are served in a creamy tomato and spinach sauce. I love it!

Ingredients:
1 (16 ounce) package cheese tortellini
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 cup chopped fresh spinach
½ teaspoon salt
¼ teaspoon pepper
1 ½ teaspoons dried basil
1 teaspoon minced garlic
2 tablespoons all-purpose flour
¾ cup milk
¾ cup heavy cream
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 400
Fat: 19.7 g
Saturated fat: 11.1 g
Carbohydrates: 43.9 g
Sugars: 6.7 g
Dietary fiber: 2.8 g
Protein: 14.8 g
Cholesterol: 78.8 mg
Sodium: 885.5 mg
Ground Beef and Salsa Stuffed Potatoes


Ingredients:
russet baking potatoes, ground beef, onion, garlic, seasoning salt, pepper, green bell pepper, parmesan cheese, salsa, cheddar cheese, green onions, sour cream

Directions:
Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender.
Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes] drain fat.
Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes.
Season with salt and pepper.
Cut the potatoes in half lenghwise and fluff up the pulp with a fork.
Place potatos on a baking sheet.
Season pulp with salt and pepper.
Spoon equal amounts of ground beef mixture on top of each potato.
Top with cheddar cheese and green onions.
Return to oven for 5-10 minutes or until the cheese has melted.
Serve with sour cream.
Delicious!
Hot Dog Spaghetti


Ingredients:
"spaghetti"

Directions:
Cut each hot dog into 8 equal pieces.
Push 5 pieces of raw spaghetti into each piece of hot dog.
Fill a 5 quart pot with water and let boil. Then add all the hot dog pieces that are skewered with the spaghetti. Let boil for about 7 minutes. Drain and set aside.
Prepare the cheese sauce. Add the hot dog spaghetti to the cheese sauce. Serve warm.
Pumpkin Pudding Squares


Ingredients:
canned pumpkin, sugar, flour, margarine, eggs, vanilla, nutmeg, cinnamon, baking soda, salt

Directions:
Preheat oven to 450.
Grease a 9x9 pan.
In large mixing bowl at medium speed, beat pumpkin, evaporated milk, sugar, flour, margarine, eggs, vanilla, nutmeg, cinnamon, baking soda and salt for 1 minute or until smooth and well blended.
Pour into pan.
Bake for 30-35 minutes or until toothpick comes out clean.
Instant Pot® Chicken Tagine with Butternut Squash and Spinach
Category: world-cuisine
By Alice Waugh

Butternut squash, chicken thighs, spinach, and spices are thrown together and cooked quickly and easily in an Instant Pot® in this Moroccan-inspired chicken tagine.

Ingredients:
4 tablespoons extra-virgin olive oil, divided
3 ½ teaspoons kosher salt, divided
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons sweet paprika
1 teaspoon ground coriander
½ teaspoon ground black pepper
1 ½ pounds skinless, boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
1 large yellow onion, thinly sliced lengthwise
4 cloves garlic, smashed
4 teaspoons finely grated fresh ginger
2 ½ cups water
2 cups peeled and cubed (3/4-inch) butternut squash
1 (14.5 ounce) can diced tomatoes in juice
1 (5 ounce) package baby spinach leaves
3 tablespoons lemon juice
2 teaspoons lemon zest
salt and ground black pepper to taste

Directions:
Stir 2 tablespoons oil, 2 1/2 teaspoons kosher salt, cinnamon, cumin, paprika, coriander, and 1/2 teaspoon black pepper together in a small bowl to form a paste. Toss 1 tablespoon paste with chicken in a medium bowl. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat remaining oil until shimmering, about 1 minute. Add onion and 1 teaspoon kosher salt; cook, stirring occasionally, until softened, about 6 minutes. Stir in remaining spice paste, garlic, and ginger. Cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in water, scraping up any browned bits from the bottom using a wooden spoon. Add butternut squash, tomatoes with their juices, and chicken; stir to combine, then distribute mixture in an even layer. Close and lock the lid and move the pressure valve to sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir spinach into the pot and cover without locking the lid into place. Let stand until spinach wilts, about 3 minutes. Stir in lemon juice and zest; taste, and season with salt and pepper.

Prep time: 15 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 6 servings

Calories: 296.1
Fat: 17.4 g
Saturated fat: 3.5 g
Carbohydrates: 13.1 g
Sugars: 4 g
Dietary fiber: 3.3 g
Protein: 21.5 g
Cholesterol: 70 mg
Sodium: 1343.3 mg