xiaoxl/recipe_data huggingface dataset:
Bisquick Equivalent Simple


Ingredients:
flour, baking powder, salt, shortening, margarine

Directions:
Mix flour, baking powder and salt in food processor bowl.  Add butter and pulse til small pea size.  DON'T over process.
Bisquits - Preheat to 400.  1 cup mix and 1/4 cup water or milk(lighter and fluffier].  Stir w/fork til moist ball forms.  Knead on floured surface 8-10 ties.  Roll out and cut biscuits.  Bake 10-12 minutes or until lightly browned.  If milk used bake at 350 instead and increase time by 4 minutes.
Drop biscuit - use a bit more water for a softer dough and drop onto silpat.
Applesauce Oatmeal Muffins


Ingredients:
sugar, sugar substitute, applesauce, baking powder, baking soda, cinnamon, flour, salt, rolled oats, chocolate chips

Directions:
Mix the dry ingredients in a bowl(excluding the sugar] with a fork.
In a separate bowl, beat together the wet ingredients and the sugar until smooth.
Add the dry mixture to the wet mixture and mix using a large spoon.
Stir in the chocolate chips
Spoon into a muffin pan.
Bake at 180 degrees celcius for 20-25mins.
Two- Bite Brownie Cookies


Ingredients:
all-purpose flour, baking soda, salt, butter, margarine, light brown sugar, white sugar, plain yogurt, vanilla extract

Directions:
preheat oven to 375°F
Put yogurt in a fine sieve or a coffee filter set in a larger strainer over a small bowl, and allow the liquid to drain away for at least 5 minutes while you prepare the other ingredients.
Sift together flour, cocoa, baking soda and salt.
In a large bowl cream butter and sugar, then blend in drained yogurt and vanilla and beat until light and fluffy.
Beat in flour mixture.  At this stage the batter should seem almost too thick, but persist and do not add more liquid.  The dough should be soft but not stick to your fingers very much.  If it is too moist the cookies will flatten.  If possible, chill  dough for 30 minutes.
Take a generous teaspoonful and quickly mould it into a ball with the palms of your hand, like making a meatball or rice ball, then place on baking sheet.  They should not spread much so can be placed close together.
Bake for 6-9 minutes, or until outside is just set and cracks slightly.  Do not over-bake--they are chocolate so you cannot judge by brownness, and they are best if slightly undercooked.
Remove from oven and allow to sit for a few minutes before removing from baking sheets.
Options: roll unbaked cookies in crushed nuts or finely shredded coconut, patting into surface; press down with thumb and fill hollow with jam, a chocolate chip or a generous piece of nut; mix chopped nuts and/or chocolate chips into the batter before rolling into balls; or omit cocoa and add coconut, a cup or more of rolled oats and 1 cup of raisins or chocolate chips, as in the original recipe.
Sage Dinner Rolls


Ingredients:
dry yeast, honey, warm water, all-purpose flour, whole wheat flour, fresh sage, salt, black pepper, olive oil

Directions:
Dissolve yeast and honey in warm water in large bowl; let stand 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife.
Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper.
Add flour mixture and oil to yeast mixture; stir until a soft dough forms.
Turn dough out onto a floured surface.
Knead until smooth and elastic (about 8 minutes].
Add enough of remaining flour, 1 tablespoon at a time to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in warm place (85] free from drafts, about 1 hour or until doubled in size.
Punch dough down; cover and let rest 5 minutes.
Divide dough into 12 equal portions, shaping each into a a ball.
Place balls 2 inches apart on a large baking sheet covered with parchment.  Cut a deep (1/4 inch] X in the top of each roll using kitchen shears or a sharp knife.
Cover and let rise for 30 minutes or until double in size.
Preheat oven to 350.
Bake at 350 for 20 minutes or until puffed and beginning to brown.
Remove from baking sheet; cool on wire rack.
Sarah's Lemon Cake


Ingredients:
lemon, caster sugar, self raising flour, salt, baking powder, unsalted butter, eggs, caster sugar

Directions:
Preheat your oven to 160c.
Line an 18cm round cake tin with baking paper.
Zest and juice the first lemon.
pulverise zest with sugar in a food processor.
Sift flour with salt and baking powder and add with butter and eggs to food processor.
Process'til smooth.
Pour mixture into prepared tin, then smooth top and bake for 1 1/2 hours.
To make the syrup, mix the sugar and lemon juice.
Turn the hot cake out onto a serving dish and spoon the syrup over.
Leave to cool and serve with thick cream.
Philly Pizza Steak Pasta


Ingredients:
mafalda pasta, onion, green pepper, pepper, salt, oregano, tomato sauce, cheddar cheese, American cheese

Directions:
Boil mafalda pasta according to package directions.
While pasta is cooking, Preheat oven to 350.   Then, break up Steak-Ums into small pieces with hands and place them in a large skillet with onion, pepper and mushroom.  Cook over med-high heat, stirring often and chopping meat a bit more, until meat is browned and peppers are tender.  Drain.
In a large bowl, combine the browned meat/veggie mixture with cooked and drained pasta.  Add salt, pepper, and oregano.  Stir.
Add 4 cups sauce and the cheddar cheese and stir well.  Pour into at least a 13" x 9" baking dish.
Cut 6 slices of American cheese in half so you have 12 half slices.  Arrange 12 half slices of cheese evenly on top.
Bake at 350 for 25-30 minutes.
Popeye Patties


Ingredients:
frozen chopped spinach, cottage cheese, parmesan cheese, mayonnaise, ketchup, eggs, salt, pepper, olive oil, cheese

Directions:
Combine all ingredients, except oil and cheese in a medium mixing bowl.
Using about 1/3 cup, shape mixture into 6 patties.
In a large skillet over medium heat, heat oil; cook patties about 5 minutes on each side or until golden brown.
Top with cheese of your choice.
Nearly Guilt-Free French Toast Muffins


Ingredients:
bacon, all-purpose flour, baking soda, salt, ground cinnamon, allspice, nutmeg, applesauce, honey, vanilla extract, egg, eggs, pure maple syrup, lemon juice

Directions:
Pre-heat oven to 375 degrees.
Start cooking the bacon strips in a frying pan or griddle until crispy.  Continue to step 3.
Combine dry ingredients and spices in a bowl.
Separate the whites & yolks of 2 eggs. Keep the whites in a small bowl.  Keep the yolks for next step.
In a third medium-sized bowl, whisk together: almond milk, apple sauce, honey and 1 full egg, 2 egg yolks.
Stir wet ingredients into dry ingredients.
Use a mixer to beat egg whites until peaks form.  Then fold them into the batter.
Chop the bacon into bite-size bits.  About a quarter-inch to half-inch squares or so.
Set aside the equivalent of one bacon strip, stir the rest into the batter.
Pour ¼ cup of batter onto a greased griddle.
Sprinkle some of the left-over bacon bits evenly over top of each muffin in the tin.
Cook 12 to 17 minutes until golden brown.  NOTE: test each muffin with a toothpick to make sure they are done.  The toothpick should come out clean – no batter should stick to the toothpick.
GLAZE: In a small saucepan simmer maple syrup and lemon juice, stirring occasionally, until reduced to a thick (thicker than maple syrup] syrup.  This will take about 15 minutes over a low flame.
Remove from heat and wait for the muffins to finish baking.
When muffins are out of the oven and cool enough to handle, poke a few holes in the muffin top with a toothpick.
Dip each muffin top in the maple glaze.
After dipping all twelve muffins, start with the first muffin you dipped and dip each muffin again.
Angel Almond Cupcakes


Ingredients:
"water"

Directions:
Preheat oven to 350 degrees F., Combine cake mix,water and almond extract in large mixing bowl., Beat at low speed with mixer until moistened., Beat at medium speed for one minute., Line medium muffin pans with paper baking cups., Fill muffin cups two-thirds full., Bake for 20-25 minutes or until golden brown, cracked and dry., Remove from muffin pans., Cool completely., Frost with frosting.
Crock Pot Buffalo Chicken Wing Dip


Ingredients:
cream cheese, boneless chicken breasts, sour cream, cheddar cheese, celery

Directions:
Combine all ingredients into crock pot., Reserve some cheddar cheese for the top., Cook on low for 2 hours., Just before serving, add the reserved cheese to the top and allow to melt.
Noodles Alfredo
Category: side-dish
By WILDFLOWER12

A great, fast, and easy side dish for any meat.

Ingredients:
1 (8 ounce) package wide egg noodles
½ cup butter
½ cup heavy whipping cream
1 cup grated Parmesan cheese
1 tablespoon dried parsley
¼ teaspoon salt
ground black pepper to taste

Directions:
Cook noodles according to package directions. Meanwhile, heat butter or margarine and cream in a small saucepan over low heat until butter or margarine is melted. Stir in cheese, parsley, and salt and pepper; keep warm over low heat. Drain pasta. Toss with sauce to coat.

Yields: 5 - 6 servings

Calories: 486.6
Fat: 33.8 g
Saturated fat: 20.4 g
Carbohydrates: 33.4 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 13.2 g
Cholesterol: 133.1 mg
Sodium: 511.4 mg
Vadouvan Scrambled Eggs


Ingredients:
ginger, tomatoes, eggs, milk, butter, coconut oil, spring onions, red chilies, tomatoes

Directions:
Beat eggs until well mixed. Add milk and beat together.
Heat butter or oil in a large heavy pan, add onions and cook until translucent, about 4-5 minutes. Add chiles (optional] and RawSpiceBar’s Indo-French Vadouvan. Add ginger and cook until fragrant, 2-3 minutes.
Add chopped coriander and tomato and saute.  Stir in egg and cook over low-heat, until creamy.  Serve and enjoy!
The Best Rolled Sugar Cookies
Category: desserts
By J. Saunders

Whenever you make these cookies for someone, be sure to bring along several copies of the recipe!  You will be asked for it, I promise! NOTE: I make icing with confectioners' sugar and milk. I make it fairly thin, as I 'paint' the icing on the cookies with a pastry brush. Thin enough to spread easily but not so thin that it just makes your cookies wet and runs off.

Ingredients:
1 ½ cups butter, softened
2 cups white sugar
4  eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the  flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

Yields: 5 dozen

Calories: 109.5
Fat: 5 g
Saturated fat: 3 g
Carbohydrates: 14.7 g
Sugars: 6.7 g
Dietary fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 24.6 mg
Sodium: 92.6 mg
Julie's Clam Crab Chowder (White)


Ingredients:
bacon, sweet onion, water, potatoes, heavy cream, half-and-half, milk, canned clams, butter, salt, black pepper

Directions:
In a 3-quart dutch oven fry bacon until crisp and crumbles easily. (Remove bacon and set aside].
Saute onion in bacon fat until tender.
Add water, clam juice, potatoes and cook until potatoes are tender.
(Do not drain].
Add heavy cream, half-and-half and milk stirring frequently so it doesn't scorch.
Heat to steaming (do not boil].
Add clams w/juice, crab, bacon, butter, salt and pepper and cook for 5 minutes more stirring frequently.
To Reheat: Only reheat as much as you can eat. Don't reheat the whole pot.
Torta De Platano Maduro (Ripe Plantain Cake)


Ingredients:
butter, plantains, queso blanco, muenster cheese, sugar, ground cinnamon, flour

Directions:
In a heavy 8 to 10 inch skillet, melt 3 tablespoons of butter over moderate heat.
When the foam subsides, drop in the sliced plantains and cook, turning frequently, until the slices are golden brown or both sides.
Transfer the plantains to a double thickness of paper towels to drain.
In a small bowl, mix the grated cheese, sugar and cinnamon and set aside.
In a large bowl, beat the egg whites with a whisk or a rotary or electric beater until they are stiff enough to form unwavering peaks on the beater.
In a separate bowl, beat the egg yolks until they are thick and lemon colored, then with a spatula fold the whites into the yolks.
Preheat the oven to 350 degrees F.
Grease the bottom and sides of a deep 1 quart baking dish or mold, then sprinkle in 1 tablespoon of flour or bread crumbs, tipping the dish to spread the flour or crumbs as evenly as possible.
Turn the dish over and rap it sharply to remove any excess. Ladle about a quarter of the egg mixture into the dish, and spread it with the back of a spoon.
Cover with a layer of plantains--using about one third of the slices.
Sprinkle with 2/3 cup of the cheese mixture and dot with 1 tablespoon of butter.
Repeat the layers two more times, ending with the egg mixture.
Dot with the last tablespoon of butter and place in the middle of the oven.
Bake for 35 minutes.
Serve hot directly from the baking dish, or let the cake cool for 5 minutes or so and unmold it onto a platter in the following fashion:
Run a knife around the edge of the dish and dip the bottom in hot water for a few seconds.
Cover the dish with an inverted platter and, grasping dish and platter together, turn them over.
Asian Pear Slaw


Ingredients:
celery ribs, fresh lime juice, seasoned rice vinegar, fresh ginger, Asian pears, scallions, fresh cilantro leaves, red chili pepper

Directions:
Peel strings from celery with a Y-shaped vegetable peeler and cut celery into 1/4-inch-thick matchsticks.
Whisk together lime juice, rice vinegar, and ginger and stir in celery and remaining ingredients with salt and pepper to taste.
Let stand at room temperature 15 minutes before serving.
Hot Fudge Sauce


Ingredients:
butter, sugar, salt, vanilla

Directions:
Melt the butter and chocolate over low heat in a heavy saucepan, stirring until smooth.
Stir in cocoa, sugar, cream and salt and then bring slowly to boil. My mom always said do not stir, but to dissolve the sugar I've found using a whisk works fine.
Remove from heat and blend in vanilla.
Serve warm.
May be reheated very slowly.
Wisconsin Blue Ribbon Chili
Category: soups-stews-and-chili
By Muffin Boots

This chili earned its blue ribbon at a chili cook-off three years in a row! It is a mild, sweet chili, but it could always be spiced up with a little hot sauce. In Wisconsin, chili has macaroni noodles in it, which my husband thinks is the best part of this recipe. Enjoy! Add canned kidney beans with the macaroni, if desired.

Ingredients:
1 ½ pounds lean ground beef
1 stalk celery, chopped
½  red bell pepper, chopped
1  white onion, chopped
1 (28 ounce) can diced tomatoes
1 ½ cups tomato juice
2 cups water
2 tablespoons chili powder
2 tablespoons brown sugar
6 cubes beef bouillon
¾ cup uncooked elbow macaroni

Directions:
Place ground beef into a large soup pot over medium heat. Cook the beef until it begins to lose its pink color, about 8 minutes, breaking the meat up into crumbles as it cooks; stir in celery, red bell pepper, and onion. Continue to cook until the beef is browned, about 8 more minutes. Drain excess fat. Stir in diced tomatoes, tomato juice, water, chili powder, brown sugar, and beef bouillon cubes; cover, reduce heat, and simmer for 30 minutes. Stir in the macaroni, and continue simmering until the pasta is tender, 10 to 15 more minutes.

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

Calories: 353.4
Fat: 14.7 g
Saturated fat: 5.6 g
Carbohydrates: 27.5 g
Sugars: 13 g
Dietary fiber: 3.6 g
Protein: 26.3 g
Cholesterol: 74.4 mg
Sodium: 1339 mg
Cooking Light Cilantro-Lime Chicken With Avocado Salsa


Ingredients:
fresh cilantro, fresh lime juice, olive oil, boneless skinless chicken breast halves, salt, plum tomato, onions, fresh lime juice, salt, fresh ground black pepper, avocado

Directions:
To prepare chicken, combine first 4 ingredients in a large bowl.
Toss and let stand 3 minutes.
Remove chicken from marinade; discard marinade.
Sprinkle chicken evenly with 1/4 teaspoon salt.
Heat a grill pan over medium-high heat.
Coat pan with cooking spray.
Add chicken to pan; cook 6 minutes on each side or until done.
To prpare salsa, combine tomato and next 4 ingredients (through pepper] in a medium bowl.
Add avocado; stir gently to combine.
Serve salsa over chicken.
HOMEMADE MIXED SPICE/ÉPICES MÉLANGÉES


Ingredients:
ground ginger, allspice, ground cinnamon, dry mustard, ground cloves, black pepper

Directions:
In a small bowl, combine all the ingredients. Store in an airtight container., Note: Adjust measurement accordingly for your recipes.
Red Reindeer


Ingredients:
cranberry juice, vanilla ice cream, ginger ale

Directions:
half fill a tall glass with cranberry juice., add a big scoop of ice cream, add enough ginger ale to float ice  cream.
Easy Meatloaf With Gravy


Ingredients:
ground beef, onion, egg, water

Directions:
Preheat oven to 350°F.
Mix 1/2 can of soup with ground meat, egg, bread crumbs and onion.
Shape into loaf, place into Pam sprayed pan to prevent sticking.
Bake for 1 to 1 and 1/2 hours until done.
Gravy: Drippings from meat into sauce pan (be sure to scrape all the bits from bottom of pan] with remaining soup and water (here is where you would add that extra can of soup to make even more gravy].
Use bouillon if needed.
Salt and pepper to taste.
Stir over medium heat to boiling point.  Remove from heat and serve with meat.
Hungarian Chicken Paprikash
Category: world-cuisine
By katja

Csirke Paprikas is the Hungarian term for this delicious dish. My mom has been making this for 35 years! Recently she went to visit Budapest and found this little cafe that served it. She liked it so well, she modified her recipe to closely match that, and here it is, enjoy! Serve over rice or egg noodles.

Ingredients:
4 slices bacon, diced
1  onion, chopped
4  skinless, boneless chicken breasts
1 (14.5 ounce) can diced tomatoes
1 tablespoon paprika, or more to taste
½ cup water, or more as needed
1 teaspoon salt
½ cup sour cream
1 tablespoon all-purpose flour
1 teaspoon cold water
2 ½ cups all-purpose flour
1 teaspoon salt
1  egg, lightly beaten
1 cup water
1 teaspoon butter

Directions:
Place a large pot or Dutch oven over medium heat and cook bacon until crisp, about 4 minutes. Add onion and cook until soft and translucent, 3 to 5 minutes, stirring once or twice. Add chicken and tomatoes. Cover and cook over medium-low heat for 10 minutes. Stir in paprika. Pour in 1/2 cup to 3/4 cup water and season with salt. Cover and simmer over low heat for 25 minutes. Remove lid and cook an additional 5 minutes. Transfer chicken to a plate and keep warm. Mix sour cream and 1 teaspoon cold water together in a small bowl. Add mixture to the pot and stir until gravy is evenly colored and smooth. Return chicken to the pot, cover and simmer on low for another 30 minutes. Meanwhile, stir flour and salt together in a bowl. In a separate bowl mix egg and water together. Gradually add flour mixture and stir together until dumpling batter is very thick and mixture breaks from a spoon. Bring 2 quarts of water to a boil in a large pot. Add 2 teaspoons salt. Drop 1/2 teaspoons of dumpling batter into the boiling water. Dumplings will rise to the surface in about 1 minute; boil for 5 minutes more. Use a slotted spoon to transfer dumplings to a bowl. Repeat steps until batter is used up and all dumplings are cooked. Mix 1 teaspoon of butter with cooked dumplings. Add dumplings to chicken mixture in the pot and allow to heat through.

Prep time: 30 mins
Cook time: 1 hr 25 mins
Total time: 1 hr 55 mins
Yields: 4 servings

Calories: 670.9
Fat: 23.5 g
Saturated fat: 9 g
Carbohydrates: 76.5 g
Sugars: 4.2 g
Dietary fiber: 4.3 g
Protein: 35.1 g
Cholesterol: 138.9 mg
Sodium: 1793.2 mg
Thai Glazed Pork and Stir-Fry (Low Carb)


Ingredients:
pork, garlic, soy sauce, brown sugar, water, carrots, bok choy, bean sprouts, garlic, salt, pepper, oyster sauce, water

Directions:
Glazed Pork.
cut pork into small 1 inch cubes.
heat 2 - 3 tablespoons of oil in a wok.
add garlic and fry for about 30 seconds.
ad pork and fry until all surfaces are white / lightly browned.
add the oyster sauce, soy sauce, crumbled peppers and brown sugar.
mix to combine for a few seconds.
add water, cover and lower heat to let the pork simmer for approximately an hour stirring occasionally.
when the water has evaporated - mind the pot - it will cook & burn fast.
remove from heat when you are left with a nice sticky thick glaze.
Stirr Fry.
Thinly slice carrots and chunk boc choy.
heat 2 - 3 tablespoons of oil in a wok or deep pan - add carrots and garlic.
stirrfry for a few minutes (2 - 3].
Add boc choy, salt, pepper, crumbled dried pepper, oyster sauce and water.
bring to a simmer.
add bean sprouts and stirr fry for approximately 10 minutes.
remove from heat and serve.
Samosadilla (Samosa Quesadilla)
Category: world-cuisine
By Chef John

While it's true a perfectly made, expertly fried, and quickly served samosa is superior to this version, that can be a very rare combination of events. By comparison, this quesadilla approach is almost impossible to mess up, and if you use enough oil in your pan, you should be able to achieve a beautifully browned, crispy crust that rivals something out of a deep fryer.

Ingredients:
1 ½ pounds Yukon gold potatoes, peeled
kosher salt to taste
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
1 ½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1  serrano pepper, minced
3 cloves garlic, finely chopped
1 ½ teaspoons finely chopped fresh ginger
1 cup green peas
2 tablespoons chopped cilantro
1  lemon, juiced
2 small bunches fresh cilantro with stems
⅓ cup fresh mint leaves
¼ cup sliced green onions
1  serrano pepper, sliced
1  limes, juiced, or more to taste
½ cup plain yogurt
salt to taste
6  flour tortillas, or as needed
1 tablespoon olive oil, or as needed

Directions:
Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside. Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix. Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes. Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed. Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt. Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas. Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.

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

Calories: 432.7
Fat: 13 g
Saturated fat: 3.5 g
Carbohydrates: 70 g
Sugars: 4.4 g
Dietary fiber: 7.8 g
Protein: 11.9 g
Cholesterol: 6.3 mg
Sodium: 916.5 mg