xiaoxl/recipe_data huggingface dataset:
Florentine Italian Milk Chocolate Filled Cookies


Ingredients:
butter, quick oats, sugar, flour, corn syrup, milk, vanilla extract, salt, chocolate chips, heavy cream, vanilla

Directions:
Preheat oven to 375 degrees.
Melt butter in medium saucepan.
Remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt. Mix well.
Cover cookie sheets with foil.
Place small drops (about 1 teaspoon] of batter onto the foil.  Leave about 3 inches between cookies.  Using a spatula, flatten each drop and mold into a flat round shape using the sides of the spatula. Warning: these cookies will expand horizontally a lot! Make sure you leave plenty of room between cookies.
Bake for approximately 7 minutes or until edges are golden brown.
Let each sheet of cookies cool completely, approximately 15 minutes.
Peel foil away from cookies.
For the filling, combine chocolate, cream and vanilla and melt over a double boiler until completely blended.
To assemble, spread a layer of chocolate on the flat, shiny side of each cookie.  Pair the cookie with alternate cookie of equal size and press together.  Allow assembled cookies to cool completely.
Baked Portobello Caps With Melted Goat Cheese


Ingredients:
portabella mushroom caps, pine nuts, fresh basil, fresh basil

Directions:
Preheat the oven to 375*F., Spread the sauce in the bottom of a 9"x9" baking dish., Arrange the mushroom caps, gill side up, on top., Place a piece of goat cheese on each mushroom., Sprinkle evenly with the pine nuts., Bake for 30 minutes, or until hot and bubbly., Top with the chopped basil., Garnish with the basil sprig, if using., Makes 4 servings., Enjoy!
Sue's Taco Salad
Category: salad
By SUE CASE

This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving.

Ingredients:
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
½ (14.5 ounce) package nacho-flavor tortilla chips
2 cups shredded Cheddar cheese
½ (15 ounce) can kidney beans, drained
½ cup ranch-style salad dressing
1  chopped tomato
1 cup chopped lettuce
¼ cup chopped green onion

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in   mix. Set aside to cool. Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions.  Pour dressing over all, and toss to coat.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 626.1
Fat: 41.5 g
Saturated fat: 15.1 g
Carbohydrates: 33.2 g
Sugars: 3.7 g
Dietary fiber: 4.2 g
Protein: 28.2 g
Cholesterol: 91.7 mg
Sodium: 1125 mg
Orange-Glazed Broccoli


Ingredients:
water, butter, green onions, brown sugar, cornstarch, salt

Directions:
Place broccoli and water in a microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until broccoli is tender; drain.
Meanwhile, in a small saucepan, melt butter. Cook onions in butter for 1 minute.
In a small bowl, combine the orange juice, brown sugar, cornstarch and salt until smooth. Stir into saucepan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in orange peel; toss broccoli with sauce.
Black Bean Salad #1


Ingredients:
black beans, red onion, lime juice, olive oil, garlic cloves, green pepper, corn, grape tomatoes, papaya, avocado

Directions:
Stir after each addition, be gentle with the papaya and avocado.
If you make it early in the day and put it in the fridge, it will be cool and yummy at dinner time. We eat it with crumbled tortilla chips for crunch. Last night we had corn on the cob with it as well.
It really should have chopped cilantro or at least parsley, but I was not going back to the grocery store.
Guinness Beef


Ingredients:
onions, garlic cloves, plain flour, carrots, bay leaves, fresh thyme, parsley

Directions:
Chop onions, crush garlic and slice carrots and potatoes, do not skin.
Cut meat into small chunks.
Fry onions in dripping. When golden brown add crushed garlic. Cook for 1 minute.
Remove onion and garlic from the frying pan and put aside. Add meat to remainder of dripping in pan and fry until meat is brown on all sides.
Reduce heat and add flour. Coat the meat with the flour and add stock slowly to form a thick sauce. Add Guinness and simmer. Add onions and garlic, potatoes and carrots, herbs and season with salt and pepper. Stir all ingredients simmer for 1-2 hours.
Don't cover. This gives it a thick sauce. Stir occasionally so that the meat doesn't stick to the bottom of the saucepan.
Garnish with parsley before serving. This dish can be prepared the day before and reheated gently before serving.  Great the next day.
Ham  & Pineapple Scrolls


Ingredients:
self-raising flour, baking powder, salt, butter, milk, ham, cheddar cheese

Directions:
Preheat the oven to 200°C and line a baking tray with non-stick baking paper.
Sift the flour, baking powder and salt into a large bowl and rub the butter with your fingertips until the mixture resembles fine breadcrumbs; stir in the milk with a flat-bladed knife until the mixture comes together.
Transfer the dough to a lightly floured surface and knead gently.
Divide the dough in half and roll out each portion to a 15cm x 30cm rectangle.
Spread each portion with pasta sauce, sprinkle with ham, pineapple and cheese and roll up from the longer side to enclose the filling.
Trim the ends if necessary.
Cut into 2cm wide pieces with a lightly floured serrated-edge knife and place the scrolls onto a lightly greased tray, allowing room for them spreading.
Bake for 18-20 minutes or until puffed and golden.
Serve warm or at room temperature.
Marvelous Meatloaf


Ingredients:
ground beef, ground pork, onion, chili sauce, eggs, milk, garlic, Worcestershire sauce, apple cider vinegar, brown sugar, ketchup

Directions:
Set oven to 350°F.
Prepare a 9 x 5-inch baking pan and a baking sheet covered with foil to place underneath to catch any drippings.
In small mixing bowl add the eggs, milk, garlic, Worcestershire sauce & Garlic Plus seasoning, stirring constantly until blended well.
Using a large mixing bowl, dump in the mixed ingredients from the small bowl and add the diced onion, corn flake crumbs and chili sauce, mixing well.
The apple cider vinegar, brown sugar and ketchup are for the sauce.  DON'T mix them in with meatloaf.
Last, using clean hands mix the beef and pork into the bowl, continuing until all ingredients are well combined.
Pack the mixture into prepared pan.
Place the pan on a foil-lined baking sheet to catch any spills.
Bake for 1 hour.
While baking, mix together the apple cider vinegar, brown sugar and ketchup for the sauce.
After the 1 hour of baking, remove the meat loaf (at this point you can carefully drain off some of the fat if desired] and spread the sauce over the top.
Place back in the oven and bake for another 20-30 minutes, or until the meat loaf is pulling away from the sides of the pan. (Meatloaf should be 140°F at centre.].
Enjoy!
Pork Steak Bake in Mushroom Sauce


Ingredients:
butter, garlic powder, black pepper, onion, fresh mushrooms, garlic, milk, water, Worcestershire sauce, black pepper

Directions:
Grease a 13 x 9-inch baking dish.
Heat oil and butter in a large skillet over medium heat.
Season the pork steaks with a little garlic powder and black pepper; add to the oil and brown for about 3-4 minutes; transfer to prepared baking dish (do not drain the oil and butter in skillet].
Sprinkle the chopped onion around the pork steaks.
Add in sliced fresh mushrooms to the skillet and cook until the mushrooms loose their moisture (about 6 minutes].
Add in fresh garlic and cook stirring for 1-2 minutes; transfer the mushroom/garlic mixture to a large bowl; add in both cans soup with milk or water, dry onion soup mix, Worcestershire sauce and 1/2 teaspoon black pepper; mix with a wooden spoon until well combined.
Pour on and around the steaks then lift and turn the steaks to coat with the mixture.
Cover the pan with foil and bake in a 350 degrees F oven for about 1-1/2 hours or until the steaks are tender.
Easy Blueberry Coulis
Category: desserts
By Bren

Traditionally coulis is simmered in its own juices to thicken, but I wanted to speed up the process and went with cornstarch. The Grand Marnier® adds just a hint of orange flavor. This is great with cheesecake, drizzled over yogurt, or ice cream.

Ingredients:
2 cups frozen blueberries, thawed
2 tablespoons white sugar
1 teaspoon freshly squeezed lemon juice
1  lemon, zested
1 tablespoon water
½ tablespoon cornstarch
2 teaspoons brandy-based orange liqueur (such as Grand Marnier®)

Directions:
Combine blueberries, sugar, lemon juice, and zest in a small pot and bring to a simmer over medium heat. Cook, stirring frequently, for 5 minutes. Stir water and cornstarch together in a small bowl and add slurry to the pot. Cook until the mixture thickens, about 30 seconds. Remove the pot from the burner and stir in orange liqueur. Pour coulis into a fine-mesh strainer and use the back of a spoon to force the liquid through. Serve hot or cold.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 /4 cup blueberry coulis

Calories: 153.6
Fat: 1 g
Saturated fat: 0.1 g
Carbohydrates: 36 g
Sugars: 27.7 g
Dietary fiber: 4.5 g
Protein: 0.7 g
Sodium: 2.5 mg
Onion Skin Easter Eggs


Ingredients:
egg, onion

Directions:
Place in a heavy pot a thick layer of onions skins.
Then a layer of eggs, then a layer of onion skin and so on,until you have in the pot as many eggs as you want.
Fill Pot with water to cover all.
Cook on medium heat and checking the eggs now and then until they are almost a burgundy in color.
Chicken Imperial A' La Laura


Ingredients:
skinless chicken breasts, salt, fresh ground pepper, butter, Worcestershire sauce, paprika, dried oregano, curry powder, dried mustard, Tabasco sauce, sherry wine, fresh parsley

Directions:
Salt and pepper chicken breasts.
Heat butter in skillet.  Saute' chicken breast on both sides to brown.  Transfer to ovenproof glass baking dish.
Mix remaining ingredients into skillet dripping, blend well, and pour over chicken.  Bake at 350 for 30 minutes, until tender.
Serve over rice with pan juices.
Double Chocolate Mint Bars


Ingredients:
all-purpose flour, granulated sugar, butter, eggs, confectioners' sugar, butter, water, butter

Directions:
Preheat the oven to 350F.
In a large bowl, combine the Chocolate Bottom ingredients and mix until smooth.
Pour mixture into greased 13x9" baking pan and bake for 25 to 30 minutes, or until a wooden pick inserted in center comes out clean.
Cool completely.
In a large bowl, combine Mint Cream Layer ingredients and beat until smooth.
Spread over the cooled bottom layer.
Refrigerate for at least one hour.
Place the Chocolate Topping ingredients in a small microwaveable bowl and melt on high power in the microwave.
Stir with a wooden spoon until blended and smooth.
Spread over the cooled mint cream layer.
Refrigerate for one hour, then serve.
ENJOY!
NOTE: These must be kept refrigerated or the top layers will melt.
Bean and Turkey Soup


Ingredients:
turkey breast, chopped tomatoes, red kidney beans, garbanzo beans, pinto beans, black beans, frozen corn, onion, garlic, beer, chili powder, curry powder, dried basil, dried oregano, dried thyme, pepper, soy sauce, Worcestershire sauce

Directions:
Combine all ingredients in a large dutch oven; bring to a boil over medium heat.
Reduce heat, and simmer, uncovered, 2 hours stirring occasionally.
Can Freeze.
Beef & Sweet Potato Curry


Ingredients:
beef stew meat, salt, turmeric, onions, garlic cloves, ginger, cumin, curry powder, paprika, cayenne pepper, cardamom, fresh cilantro, sweet potatoes, water

Directions:
In a bowl, mix beef, salt and turmeric. Heat oil in a pot on medium heat.
Add onion, garlic and ginger and saute 3 minute
Add the beef mix and spices and saute 5 minute
Add the water, cover and simmer until beef tender.
Add potatoes and simmer another 20 minute.
Serve over top of rice or as a stew with Nana bread.
Note: If your curry is a bit on the bitter side, add a pinch of sugar (or more to your liking] when adding the sweet potatoes.
Hanger Steak With Brandied Cherries


Ingredients:
soy sauce, mirin, black peppercorns, sugar, salt, garlic cloves, fresh thyme, fresh rosemary, shallot, unsalted butter, Dijon mustard, brandy, dried tart cherry, cracked black pepper

Directions:
For the marinade:
Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.
Pour the marinade over the steaks and refrigerate for at least 6 hours.
For the cherry sauce:
Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.
Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.
Shrimp Dip III
Category: appetizers-and-snacks
By Therese

This is great for picnics, outings or simply to enjoy at home.  Easy and fantastic! You may adjust the amount of mayonnaise and hot sauce to suit your taste.

Ingredients:
1 pound cooked shrimp, finely chopped
½ cup mayonnaise
1 small onion, minced
2 cups shredded Cheddar cheese
½ teaspoon hot pepper sauce

Directions:
In a large bowl combine the shrimp, mayonnaise, onion, cheese and hot pepper sauce. Mix all together and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 272.3
Fat: 20.9 g
Saturated fat: 7.8 g
Carbohydrates: 1.6 g
Sugars: 0.7 g
Dietary fiber: 0.1 g
Protein: 19.1 g
Cholesterol: 145.6 mg
Sodium: 388.7 mg
Pecan Pie Brownies
Category: desserts
By Julie Hubert

Two favorite desserts in one! Gooey brownie with caramel pecan pie topping. Your guests will thank you! Serve with a big dollop of lightly sweetened whipped cream. Can be made a day ahead and stored, in an airtight container, at room temperature.

Ingredients:
cooking spray
1 (18 ounce) package fudge brownie mix (such as Duncan Hines®)
½ cup vegetable oil
2  eggs
¼ cup water
½ cup brown sugar
⅓ cup light corn syrup
2  large eggs
1 tablespoon bourbon  (Optional)
2 teaspoons vanilla extract
½ teaspoon sea salt
¼ cup unsalted butter, melted and cooled slightly
2 cups pecan halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a deep 9-inch springform pan with aluminum foil and coat generously with cooking spray. Whisk brownie mix, oil, 2 eggs, and water together in a bowl until well combined. Spread batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Remove from oven and leave oven on. Whisk brown sugar, corn syrup, 2 eggs, bourbon, vanilla extract, and salt together in a bowl. Add melted butter slowly, whisking until well combined. Add pecans and stir to coat in the filling. Pour gently over the brownie layer; spread evenly using a spatula. Bake in the hot oven until center is set, 30 to 35 minutes. Let cool to room temperature, at least 2 hours.

Prep time: 35 mins
Cook time: 1 hr
Total time: 3 hrs 35 mins
Yields: 1 9-inch springform pan

Calories: 361.6
Fat: 25 g
Saturated fat: 4.7 g
Carbohydrates: 33.6 g
Sugars: 6.9 g
Dietary fiber: 2.2 g
Protein: 4 g
Cholesterol: 54.1 mg
Sodium: 165 mg
Open Sesame Pick-Up Breadsticks


Ingredients:
egg, water, Dijon mustard, asiago cheese, sesame seeds, garlic powder

Directions:
Heat oven to 350°F.
Spray cookie sheet with nonstick cooking spray.
Beat egg in small bowl.
Add water and mustard; mix well.
In shallow dish, combine cheese, sesame seed and garlic powder; mix well.
Unroll dough; separate into 12 breadsticks.
Dip each breadstick in egg mixture; coat with cheese mixture.
Twist each breadstick several times.
Place 1 inch apart on sprayed cookie sheet.
Firmly press down ends.
Bake at 350°F.
for 14 to 19 minutes or until golden brown.
Serve warm.
Creamed Hot Lobster Sandwich or Lobster Poutine
Category: seafood
By Sue

Creamed lobster over buttered toast is comfort food at its best. This is a very popular recipe in southwestern Nova Scotia. You can also pour the creamed lobster over fries and mozzarella for a lobster poutine.

Ingredients:
½ cup butter
2 cups cooked lobster meat
1 teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon cornstarch
2 cups light cream, divided
8 slices bread
2 tablespoons butter, or as needed

Directions:
Melt 1/2 cup butter in a large frying pan over medium-low heat; cook and stir lobster into melted butter until heated through, about 5 minutes. Season with salt and pepper. Whisk cornstarch and about 1 tablespoon cream together in a small bowl until smooth. Pour remaining cream into lobster, stir in cornstarch mixture; cook and stir until cream sauce comes to a simmer and thickens slightly, about 5 minutes. Toast bread and spread with about 2 tablespoons butter. For each serving, pour some creamed lobster over one buttered piece of toast, top with another piece of toast, and pour more creamed lobster over the top.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 cups

Calories: 516.9
Fat: 32.1 g
Saturated fat: 18.8 g
Carbohydrates: 29.9 g
Sugars: 2.2 g
Dietary fiber: 1.3 g
Protein: 26.6 g
Cholesterol: 152.8 mg
Sodium: 1319.4 mg
High-Protein Oatmeal for Athletes
Category: breakfast-and-brunch
By bellafitness

This breakfast contains everything an athlete needs to start off their day. A good balance of carbohydrates, fiber, and protein. Other topping options include: raw walnuts, banana, strawberries, or flax seeds.

Ingredients:
1 cup oatmeal
1 scoop whey protein powder, or to taste
½ cup blueberries
2 tablespoons pumpkin seeds, or to taste
2 tablespoons raisins, or to taste
¼ cup skim milk, or as needed

Directions:
Combine oatmeal and protein powder in a microwave-safe bowl. Add blueberries, pumpkin seeds, and raisins. Add milk and heat in the microwave for about 1 minute. Stir before serving.

Prep time: 4 mins
Cook time: 1 min
Total time: 5 mins
Yields: 1 serving

Calories: 633.6
Fat: 14.6 g
Saturated fat: 2.6 g
Carbohydrates: 95.7 g
Sugars: 23.4 g
Dietary fiber: 12.7 g
Protein: 33.9 g
Cholesterol: 1.2 mg
Sodium: 219.5 mg
Fresh Herbs Snip and Dip #RSC


Ingredients:
cannellini beans, parmesan cheese, lemon juice, garlic, fresh ground pepper, parsley, fresh dill, of fresh mint, fresh chives

Directions:
"Place beans, ranch dressing, yogurt, Parmesan cheese, lemon juice, garlic and pepper in a food processor and puree until smooth. Add herbs; puree until incorporated. Chill until ready to serve."
Deer Jerky
Category: appetizers-and-snacks
By MIKE SHELTON

A zesty venison jerky that you can make at home in your oven. If you have a food dehydrator, you can dry the jerky in it by following the manufacturer's instructions. You can also reuse the marinade for additional batches.

Ingredients:
1 pound boneless venison roast
4 tablespoons soy sauce
4 tablespoons Worcestershire sauce
2 tablespoons liquid smoke flavoring
1 tablespoon ketchup
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
½ teaspoon salt

Directions:
Slice meat into long strips, 1 inch wide and 1/8 inch thick. In a large releasable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, pepper, garlic powder, onion salt and salt. Place meat in, and close bag. Refrigerate overnight. Knead occasionally, to evenly distribute marinade. Preheat oven to 160 degrees F (70 degrees C). Place a pan on the bottom of oven to catch drips, or line with aluminum foil. Place meat strips on a rack so that they do not touch each other, and dehydrate for 6 to 8 hours in the oven, or until desired consistency is achieved.

Prep time: 30 mins
Cook time: 8 hrs
Total time: 16 hrs 30 mins
Yields: 8 servings

Calories: 111.3
Fat: 4.8 g
Saturated fat: 1 g
Carbohydrates: 2.9 g
Sugars: 1.4 g
Dietary fiber: 0.1 g
Protein: 13.6 g
Cholesterol: 48.2 mg
Sodium: 786.1 mg
Zucchini Crostini


Ingredients:
garlic, zucchini, ricotta cheese

Directions:
Dry the bread in the oven for about 10 minutes, while you preheat it to 350º.
Remove bread from oven.
Halve garlic, and rub each half onto a slice of bread.
Slice and chop zucchini and garlic (the same garlic that was used to rub bread], and steam for 15 minutes, or until very tender.
Transfer to a bowl, and mash well.
Add ricotta, salt and pepper, and mash well again.
Spread over bread and bake 15 minutes.
Note: A tasty variation is to add a bit of parmesan cheese to the mixture, maybe a bit of basil.
Dixie Cup Booties--Baby Shower Favors


Ingredients:
character(0]

Directions:
Make two slits about an inch and a half apart down the side of the cup.
This will be the tongue of the shoe.
Along each side of the tongue, punch holes for the "shoe laces".
Run ribbon through the holes in the same way you would lace a pair of shoes.
Tie in a bow and fill with mints, nuts, or whatever you like.
Note:  If you use Dixie cups, to keep the holes from ripping when laces are tied a little clear nail polish can be applied, but let dry before threading the laces.
Yummy Cheesy Chicken


Ingredients:
boneless skinless chicken breasts, butter, dried parsley, seasoning salt, garlic powder, onion powder, colby-monterey jack cheese

Directions:
"melt butter in a large skillet, add all 4 seasonings to the melted butter and mix together. place trimmed and washed chicken in skillet coating both sides of each piece in the butter.  pan fry over medium heat until both sides are browned and chicken is completely cooked. turn the burner off and top chicken pieces with cheese, place lid on skillet and let stand until cheese is melted. serve and enjoy."
Turkey Confetti in Creamy Chili Sauce


Ingredients:
turkey breast, olive oil, green bell pepper, onion, green chilies, lime juice, light sour cream, rice, mashed potatoes

Directions:
Season turkey breast strips with Mrs Dash, seasoned salt, and Hot Shot.  Brown turkey and onion in large skillet until cooked through, about ten minutes.
Add pepper strips and cook until crisp-tender stage.
Mix in soup, chilis, and lime juice.
Simmer on low heat for approximately ten minutes, until well combined and heated through.
Stir in sour cream.
Serve over rice or potatoes.