xiaoxl/recipe_data huggingface dataset:
Harvest Pumpkin Cookies


Ingredients:
flour, baking powder, ground cinnamon, salt, allspice, butter, sugar, canned pumpkin, egg, vanilla, pecans, dried cranberries, pecan halves

Directions:
Preheat oven to 375.
Combine flour, baking powder, cinnamon, baking soda, salt and all spice in medium bowl.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Beat in pumpkin, egg and vanilla.
Gradually add flour mixture.
Beat at low speed until well blended, stir in chopped pecans and cranberries with spoon.
Drop heaping tablespoonsfuls of dough 2 inches apart onto ungreased cookie sheets.
Flatten slightly with back of spoon, and press one pecan half into center of each cookie.
Bake 10-12 minutes or until golden brown.
Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
Store tightly covered at room temperature or you can freeze up to 3 months.
T-52


Ingredients:
Kahlua, Grand Marnier

Directions:
"Layer in a shot glass."
Kitty Litter Casserole


Ingredients:
cheddar cheese, Bisquick baking mix, ground beef, salt, long grain rice, water, salt, margarine, soy sauce, Worcestershire sauce

Directions:
Preheat oven to 350 F.
In large bowl, mix the dump ingredients together.
Mold this mixture into various sizes of dumps.
Place on ungreased backing pan, do not let dumps touch.
Bake for 20 minutes (some may have to cook less time if smaller and some a few minutes longer if they are larger].
While dumps are cooking, mix the litter ingredients in a sauce pan and bring to a boil.
Stir, then reduce heat to low, cover and simmer for 12-15 minutes.
Fluff rice with a fork and set pan aside.
When dumps are done, transfer them onto paper towels to drain.
Serve by putting dumps into a litter box shaped pan and spooning rice mixture over the dumps, leaving some of the dumps exposed.
Serve these with a NEW pooper scooper.
Instant Pot® Thai Red Curry with Chicken
Category: meat-and-poultry
By Diana71

This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.

Ingredients:
1 tablespoon olive oil
½  onion, diced
2 cloves garlic, minced
1 stalk celery, sliced
6 large red potatoes, diced
¾ cup cherry tomatoes, halved
½ cup chopped carrots
2  boneless chicken breasts, sliced
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
½ cup water
½ cup frozen peas
3 tablespoons red curry paste
2 tablespoons brown sugar
3  chicken bouillon cubes, crushed

Directions:
Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine. Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes. Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

Prep time: 30 mins
Cook time: 22 mins
Total time: 1 hr 12 mins
Yields: 6 servings

Calories: 489.4
Fat: 22.1 g
Saturated fat: 13.4 g
Carbohydrates: 69.3 g
Sugars: 8.8 g
Dietary fiber: 7.5 g
Protein: 20.1 g
Cholesterol: 22.7 mg
Sodium: 1144.3 mg
CHEESY SPINACH AND SALAMI STROMBOLI


Ingredients:
butter, sugar, milk, active dry yeast, sugar, egg, plain flour, salt, fresh spinach, garlic, olive oil, feta cheese, cheese

Directions:
place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes.
stir in the butter, egg, flour, sugar and salt.
knead the dough for about 15 minutes. the dough will be soft and sticky.
form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
ALTERNATIVELY. if you have a bread machine, make the dough set on the dough setting. follow the same directions as above for adding ingredients.
when the dough is almost ready --
in a frypan, saute the garlic in the oil until fragrant. add the spinach until just wilted.  put aside.
punch the dough down and tip out onto a well floured board.
roll out to a rectangle about 1/4 inch thick.
sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach.
crumble the feta cheese over the top of the spinach.  next place the salami over the feta. finish with another 200 grams pizza cheese.
starting on a longer side, roll the topped dough up like a swiss roll.
gently lift and place the roll on a baking tray lined with baking paper.
once on the tray, bring the two ends of the roll together to form a circle.  pinch the two ends together.
using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through.
cover with a teatowel and let rise for another 3/4 hour.
heat the oven to 180°C.
brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water].
sprinkle with the rest of the pizza cheese.
cook for  30 - 35  minutes, or until it's golden and cooked through.
cool for a few minutes before slicing.
Wardie's Meatloaf


Ingredients:
ground beef, green pepper, eggs, tomatoes, salt, onion, brown sugar, water, dry mustard, salt, catsup, pepper

Directions:
Mix meat mixture and mold into a dish., Mix topping and pour over meat mixture., Bake at 350 degrees for 1 hour.
Ron's Gourmet Dawgs


Ingredients:
cheese, butter, ketchup, mustard

Directions:
I am fortunate enough to have a professional griddle and a counter top griddle in my home. If you happen to have the counter top version you have it made making this recipe, for that is all that is needed.
I start off putting the pkg of bun length hot dogs on the griddle to heat them up.
While heating the dogs, I go ahead and dice up my large onion.
Then I take 4 tbsp of the butter on put on the opposite end of the griddle than the dogs, and saute the onions (making sure not to burn, unless you like your onion in such a manner].
I prefer to use Nathan's dogs due to them having squared sides to where they don't roll too easy on you while turning to evenly cook.
Once the onions are done to your liking, remove them from the griddle and place in a small bowl or on a small plate while you finish up.
Once the dogs are done to your liking, remove them from the griddle and then scrape the griddle down free of any remaining onions and such.
Take the remaining butter and place on the griddle and spread all over the griddle and toast the buns if you like ( I toasted mine, just my preference].
Once the buns have been toasted, I take a slice of cheese ( used American this time] and split it in half and over lap the cheese on one side of the bun.
Then I place the hot dog on the bun, cover with mustard, sauteed onions, then the horseradish sauce then topped off with ketchup and relish.
Your toppings may vary, this is just the toppings that myself and my family prefer.
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Category: side-dish
By Ainé

Roasted poblano peppers and sweet corn kernels simmered in a sauce made with cream and Mexican cheese. A deliciously easy Mexican staple.

Ingredients:
4  poblano peppers
2 tablespoons vegetable oil, divided
1 ear fresh corn, kernels cut off
1 tablespoon butter
1 small onion, sliced
2 teaspoons chicken bouillon granules
½ cup heavy whipping cream
4 ½ ounces Mexican manchego cheese, grated

Directions:
Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil and add poblano peppers. Brush peppers with 1 tablespoon vegetable oil. Roast poblano peppers in the preheated oven for 20 minutes; flip and continue roasting until skin is charred and flesh is soft, about 20 minutes more. Place roasted peppers in a bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Carefully remove plastic wrap and peel the skins from the peppers and remove seeds and stems. Cut peppers into strips. Bring a pot of water to a boil; cook corn kernels until soft, about 10 minutes. Drain. Heat 1 tablespoon vegetable oil and butter in a saucepan over medium heat; cook and stir onion until soft, 5 to 10 minutes. Add poblano pepper strips and corn; season with chicken bouillon granules and cook for 3 minutes. Reduce heat to medium-low and stir in cream and manchego cheese; simmer until cheese melts, about 5 minutes.

Prep time: 15 mins
Cook time: 1 hr 8 mins
Total time: 1 hr 33 mins
Yields: 4 servings

Calories: 346.8
Fat: 29.1 g
Saturated fat: 14.4 g
Carbohydrates: 13 g
Sugars: 4.9 g
Dietary fiber: 3.8 g
Protein: 9.2 g
Cholesterol: 71.3 mg
Sodium: 674 mg
Carrot Spice Poke Cake


Ingredients:
eggs, carrots, raisins, water, water, sugar-free orange gelatin, cream cheese, butter, pumpkin pie spice, powdered sugar

Directions:
Preheat oven to 350ºF. Prepare cake batter as directed on package; stir in carrots and raisins (if desired]. Pour into a greased and floured 13x9-inch baking pan.
Remove from oven. Pierce cake with the handle of a wooden spoon (or dowel] at 1" intervals and allow to cool.
GLAZE: Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cooled cake. Refrigerate 3 hours.
ICING: Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cooled cake.
Salmon Cups With Cheese Sauce


Ingredients:
skim milk, eggs, butter, onions, pepper, canned salmon, butter, flour, skim milk, cheddar cheese, pimientos, salt, garlic clove, pepper

Directions:
Preheat oven to 375 degrees and start your water boiling for step 6.
In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
Divide into 4 equal portions.
Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
Fill cups with salmon mixture;  gently press down with a spoon until flattened.
Fill baking dish with boiling water to a depth of 1 inch.
Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
For cheese sauce:  in a medium sized saucepan, melt butter over medium heat.
Stir in flour until smooth; gradually add the milk.
Bring to a boil;  cook and stir for one minute or until thickened.
Add cheese, pimentos, salt, garlic, and pepper;  cook and stir until cheese is melted.
Pour over salmon.
San Francisco Seafood Quiche


Ingredients:
swiss cheese, celery, green onion, mayonnaise, flour, dry white wine, eggs

Directions:
Combine crabmeat,shrimp,cheese,green onions, and celery.
In another bowl, combine mayonnaise,flour,wine, and eggs.
Mix all ingredients together well, and divide the mixture between the two pie shells.
Bake pies in a 350°F preheated oven for 35-40 minutes or until a knife inserted into the middle comes out clean.
Quiches may be frozen before baking; bake frozen quiche in 350°Foven for 50 minutes.
Leftover quiche may be heated in a 300°F oven for 15 minutes.
Cincinnati Chili 3, 4, or 5 Way


Ingredients:
lean ground beef, onion, celery rib, red bell pepper, garlic, chili powder, cider vinegar, Worcestershire sauce, granulated sugar, mild paprika, cinnamon, ground cumin, ground allspice, kosher salt, black pepper, ground cloves, cayenne pepper, tomato sauce, tomato puree, water, dark red kidney beans, sweet onion, sharp cheddar cheese

Directions:
In a large pan brown ground beef along with onion, celery, bell pepper, and garlic, breaking up meat as it cooks.
Drain any accumulated fat.
Add rest of ingredients to pan, mixing well.
Bring to a boil, then lower heat, cover, and simmer for 1 1/2-2 hours, stirring occasionally.
Adjust consistency with water as needed.
Serve your chili as follows (items for the 3,4, and 5 way listed in ingredients- others may require items not listed].
3-Way: chili, spaghetti, and cheese.
4-Way: a 3-Way plus onions or beans.
5-Way: spaghetti, chili, onions, beans and cheese.
Chili spaghetti: spaghetti with chili.
Cheese coney: hot dog, bun, mustard, chili, and cheese.
Chili cheese sandwich: a coney minus the hot dog.
Cincinnati burrito: chili beans wrapped in a tortilla, topped with chili, onions, tomatoes, lettuce, cheese, sour cream, and black olives.
Cincinnati potato: baked jacket potato topped with chili, diced onions, beans and shredded cheddar cheese.
Chili-cheese fries: french fries topped with chili and shredded cheddar cheese.
Low-carb Coney: 3 small hot dogs (about 1 1/2 regular] in a bowl covered with chili and cheese.
Serve oyster crackers and hot sauce on the side (crackers doused with sauce] or as a topping, if desired.
Kidney Bean Brownies


Ingredients:
red kidney beans, eggs, vanilla, canola oil, icing sugar, dark chocolate, chili powder, baking powder

Directions:
Grease an 8×8 square baking dish using cooking spray.
Combine the beans, eggs, oil, cocoa powder,vanilla extract, sugar, and the rest of the ingredients in a blender; blend until smooth; pour the mixture into the prepared baking dish.
Bake in the preheated oven for 30 minutes.
Yields around 16 pieces.Decorate each piece with a halved walnut.
Each brownie has around 100 calories!
Enjoy!
Ww Chicken Spaghetti


Ingredients:
Velveeta reduced fat cheese product, Rotel tomatoes & chilies, chicken

Directions:
Cook spaghetti per instructions. The last 5 minutes add onions to water., In a large microwave bowl mix Velveeta, Rotel tomatoes and soup together well., Microwave until cheese is melted., Add chicken and mix well., Add cooked spaghetti and mix all together., Pour in a sprayed 13x9" dish., Cover with foil and bake at 450* for 10-15 minutes or untill heated through.
Instant Pot® Live Crawfish Boil for Four
Category: meat-and-poultry
By Soup Loving Nicole

Every spring I do a crawfish boil and every year I think there has got to be an easier way. It takes 30 minutes to get the stockpot full of water to come to a boil and then the crawfish require 30 minutes of soaking, which results in overcooked potatoes and corn. This year I was determined to simplify the process and set out looking for an Instant Pot® method online. There were plenty of recipes that called for frozen crawfish but I couldn't find one single one that used live crawfish. Challenge accepted!

Ingredients:
4 cups water
2 tablespoons concentrated liquid shrimp and crab boil (such as Zatarain's®)
2 tablespoons seafood seasoning (such as Old Bay®)
2 pounds live crawfish, rinsed
1 pound bite-sized red potatoes (such as Ruby Sensations®)
3 ears corn, shucked and cut into thirds, or more to taste
1 (12 ounce) package andouille sausage, sliced
1 tablespoon seafood seasoning (such as Old Bay®)
2 cups water

Directions:
Combine water, dry crab boil, and seafood seasoning in a multi-functional pressure cooker (such as Instant Pot®). Add live crawfish. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Carefully pour crawfish and the liquid into a large bowl and let sit for 30 minutes to soak while you prepare the rest of the meal. Add potatoes, corn, andouille sausage, and 1 tablespoon seafood seasoning to the pot. Pour in water and stir until evenly combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Divide the mixture between 4 plates and serve with crawfish.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 570.5
Fat: 27.7 g
Saturated fat: 8.8 g
Carbohydrates: 34.4 g
Sugars: 3.4 g
Dietary fiber: 4.9 g
Protein: 45.8 g
Cholesterol: 291.6 mg
Sodium: 5130.6 mg
Family Fave Lentil Tacos


Ingredients:
onion, garlic cloves, salt, dried oregano, chipotle chile in adobo, brown lentils, broth, salsa, cheese, diced tomato, iceberg lettuce, sour cream, onion, salsa

Directions:
In large saute pan, heat oil.  Add onion, sprinkle with salt, stir & saute until softened.  Add garlic & stir.
Stir in taco seasoning, oregano & chipotle.
Add lentils & broth.  Bring to a boil, reduce heat & simmer about 30 minutes until lentils are soft & most liquid is reduced.  You want saucy, not soupy, lentils.
Check for seasoning.
Heat taco shells & fill as desired.
Mocha Mini Bread Loaves


Ingredients:
whole wheat flour, whole wheat flour, quick-cooking oats, toasted wheat germ, sugar, brown sugar, baking soda, baking powder, cinnamon, cardamom, salt, dry buttermilk, canola oil, applesauce, vanilla extract, egg, coffee, boiling water

Directions:
Preheat oven to 350 degrees.
Combine dry ingredients in a large bowl.
In a separate bowl, whisk egg, oil, vanilla, applesauce, and gently add to dry ingredients.
Add hot coffee and boiling water, mix until just blended, and let stand for about 10 minutes.
Add chocolate chips.
Divide batter among 4 greased mini loaf pans with parchment paper covering the bottems.
Bake for 18-20 minutes.
Old Bay Seasoning (Copycat)


Ingredients:
ground mustard, sweet paprika, black pepper, white pepper, ground allspice, cayenne pepper, ground cloves, ground mace, ground cardamom, ground cinnamon, ground cumin, ground ginger

Directions:
COMBINE all ingredients well., STORE airtight in a cool, dry place., USE in place of Old Bay Seasoning and enjoy.
Magic Chocolate Mud Cake


Ingredients:
butter, brown sugar, milk, self rising flour, ground cinnamon, cocoa powder, plain yogurt, vanilla ice cream

Directions:
Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
Pour remaining milk over the cake.
Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.
Peanut Butter and Jelly Pie


Ingredients:
peanuts, strawberry, cream cheese, peanut butter, milk, instant white chocolate pudding and pie filling mix

Directions:
Preheat oven to 425*.
Let pie crust stand at room temperature 15 minutes.
Gently unfold crusts onto lightly floured surface.
Roll to an 11-inch circle.
Place crust in a deep dish pie plate, pressing dough into bottom and sides.
sprinkle half of the peanuts over bottom pie crust.
Bake 10-12 minutes or until golden brown.
Cool completely.
Rinse strawberries and gently pat dry on paper towels.
Select 6 uniformly sized strawberries for garnish, slice each strawberry in half (length wise leaving stems on each half]Set aside.
Hull remaining strawberries and slice into round slices, arrange slices over bottom of  crust.
In a mixing bowl, mix cream cheese, and peanut butter with a whisk until smooth. Gradually add milk, whisking until smooth.
Add half of the whipped topping and all of pudding mix, mix until smooth.
Immediately spoon filling into crust spreading evenly.
Whisk jam until smooth, pour over center of filling.
Spread jam into a 6 inch circle.
Using a star tip on a cake decorater, filled with remaining whipped topping, pipe rossettes around edge of pie.
Sprinkle remaining peanuts over pie.
Arrange strawberries, cut side up over whipped topping border.
Chill 30 minutes.
Chickpea Pb&j 'blondies'


Ingredients:
chickpeas, honey, crunchy peanut butter, vanilla extract, flax seed meal, flax seed meal, baking powder

Directions:
Preheat oven to 350°F
Lightly coat an 8-inch (20-cm] square baking pan with spray.
In a food processor, combine all ingredients and blend until perfectly smooth.
Pour batter into prepared pan, smoothen out.
Bake for 25 minutes, or until golden on top.
Place the pan on a wire rack and let cool completely before slicing.
Refridgerate before eatting.
Pumpkin Pie Cake


Ingredients:
margarine, egg, canned pumpkin, eggs, evaporated milk, brown sugar, white sugar, cinnamon, white sugar, margarine, pecans

Directions:
Preheat oven to 350 degrees., Grease the sides and bottom of a 13x9" pan., Mix the three ingredients for the crust and press into the bottom of the pan., Blend the filling ingredients together well and pour mixture over the crust., Using a fork, mix the sugar,margarine and 3/4 cup of cake mix until blended., Sprinkle topping mixture over filling evenly., Top with pecans., Bake at 350 degrees for 55 minutes.
Chef John's Green Hummus
Category: appetizers-and-snacks
By Chef John

This simple, basil-spiked 'green' hummus is a great summer twist on everyone's favorite spread. Turkey on wheat? Yawn. Turkey on wheat with green hummus? Hello! And don't even get me started on wraps. I won't even touch a wrap that doesn't contain hummus, and neither should you.

Ingredients:
⅓ cup firmly packed fresh basil leaves
4 cloves garlic, chopped
1 tablespoon lemon juice, or to taste
3 tablespoons olive oil, divided
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can white beans, drained
salt and ground black pepper to taste

Directions:
Bring a large pot of water to a boil; add the basil and cook uncovered until bright green, about 20 seconds. Immediately plunge basil in ice water until cold. Squeeze basil to remove excess moisture and pat dry with a paper towel. Put basil, garlic, lemon juice, 1 tablespoon olive oil, garbanzo beans, and white beans, salt, and black pepper, respectively, in a blender. Cover and blend until almost smooth; add remaining 2 tablespoons olive oil and puree until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 200.1
Fat: 7.5 g
Saturated fat: 1 g
Carbohydrates: 26.5 g
Sugars: 0.3 g
Dietary fiber: 5.5 g
Protein: 7.7 g
Sodium: 143.7 mg
Meatloaf Grilled Cheese Sandwich
Category: main-dish
By Kitchen Kitty

This grilled cheese and meatloaf sandwich has crisped cheese on the outside and warm melted cheese on the inside. Perfect with sliced pickles and extra ketchup for dipping.

Ingredients:
1 slice leftover meatloaf
1 tablespoon margarine
2 slices bread
1 teaspoon ketchup, or to taste
3 slices Cheddar cheese
½ teaspoon prepared yellow mustard, or to taste  (Optional)

Directions:
Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through. Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes. Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 sandwich

Calories: 759.1
Fat: 51.5 g
Saturated fat: 24.4 g
Carbohydrates: 32.2 g
Sugars: 5.2 g
Dietary fiber: 1.5 g
Protein: 41.1 g
Cholesterol: 173.4 mg
Sodium: 1222.7 mg