xiaoxl/recipe_data huggingface dataset:
Creamy Ham and Beans
Category: soups-stews-and-chili
By Phyllis Bartlow

This soup freezes well and many people who don't like ham and beans like this soup. It serves 20, depending on the appetites of people eating this delicious soup. Note: I usually soak beans overnight and then they will cook faster. Also only mash a few beans to check them for softness, don't mash them all.

Ingredients:
1 gallon boiling water
2 pounds dry great Northern beans
2  onions, chopped
6 cups chopped ham
2 (10.75 ounce) cans  condensed cream of mushroom soup
8 ounces processed cheese food (eg. Velveeta), sliced

Directions:
Add beans to boiling water and cook on high. Beans will soak up some water, so you will need to add more water later. As soon as beans can be mashed with fork, add ham and onions, let cook until beans and ham are done. Turn down to medium heat and add soup and cheese. Stir frequently while soup and cheese are mixed into the beans. When cheese is melted turn off heat and serve. Leftovers may be frozen.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 20 servings (approximately)

Calories: 239.6
Fat: 7 g
Saturated fat: 2.5 g
Carbohydrates: 27.8 g
Sugars: 1.9 g
Dietary fiber: 7.5 g
Protein: 17.1 g
Cholesterol: 24.8 mg
Sodium: 835 mg
Chicken and Vegetable Pasty Roll


Ingredients:
barbecued chicken, egg, fresh chives, dried thyme, dried oregano, fresh ground pepper, milk

Directions:
In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
Place the pastie log onto a greased baking tray, with the seal side down.
Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
Serve hot or cold.
Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.
"the Heavy One" Cheesecake


Ingredients:
cream cheese, granulated sugar, flour, lemon zest, orange zest, eggs, heavy cream

Directions:
Preheat oven to 475 degrees F.
In a large mixing bowl, beat the cream cheese until it is light and fluffy.
Mix in the sugar and flour and continue beating until it is smooth.
Add the zests, the yolks, the eggs, one at a time, thoroughly mixing after the addition of each with the mixer.
Stir in the heavy cream, and mix only briefly until blended.
Pour the mixture into the prepared crust in the 10-inch springform pan, and bake for 15 minutes at 475 degrees F.  Then, reduce the oven temperature to 200 degrees F and continue to bake for 60 minutes.
Then, turn the oven off and allow the cake to sit inside while it cools down for another 60 minutes.
Remove the cake from the oven, allow to cool to room temperature, then chill in the refrigerator over night.
Easy Butterfinger® Cake
Category: desserts
By NATURALTES

Angel food cake, Butterfinger® candy bars and Cool Whip® are the well known favorites in this delightful (and easy) no-bake dessert. Looks great in a trifle bowl. I don't even like Butterfinger® bars and I thoroughly enjoy this stuff!! You can do this in a 9x13-inch pan as well, but the trifle looks so nice!

Ingredients:
2 cups confectioners' sugar
½ cup butter, softened
4  egg yolks
1 (16 ounce) package frozen whipped topping, thawed
1 (9 inch) prepared angel food cake, torn into bite-size pieces, divided
4 (2.1 ounce) bars chocolate-covered crispy peanut butter candy (such as Butterfinger®), crushed, or more to taste

Directions:
Beat confectioners' sugar, butter, and egg yolks together in a large bowl with an electric mixture until creamy. Fold whipped topping into the mixture. Spread 1/2 the angel food cake pieces on the bottom of a trifle dish. Pour 1/2 the whipped topping mixture in an even layer over the cake pieces. Sprinkle 1/2 the crushed candy bars over the top. Repeat layers with remaining cake, whipped topping mixture, and crushed candy. Cover dish with plastic wrap and refrigerate for at least 1 hour before serving.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 1 cake

Calories: 337.3
Fat: 16.9 g
Saturated fat: 11.6 g
Carbohydrates: 45.4 g
Sugars: 28.7 g
Dietary fiber: 0.6 g
Protein: 3.1 g
Cholesterol: 66.5 mg
Sodium: 243.5 mg
Soy Milk Ramen


Ingredients:
scallion, ground beef, salt, pepper, soymilk

Directions:
Start by slicing the white part of scallions into very thin strips.  Slice the chashu into thin strips.
Place the sliced scallions and chashu in a bowl then season it with a teaspoon of sesame oil and a few drops of layu or chili oil. Mix the ingredients well then set it aside while you prepare the ramen soup.
Heat a pot using medium fire then add about a tablespoon of sesame oil. Once the pan is heated, add the ground meat then season it with a teaspoon of salt and quarter teaspoon of pepper. Mix well then cook until the meat has turned brown in color. Once the meat is cooked, pour about 3 1/2 cups of non-adjusted soy milk then wait until it boils before turning off the heat. You can adjust the taste of the soup by adding more salt if needed.
Cook the ramen noodles according to the package’s instruction.
Pour a good amount of soup on top of the ramen noodles then top it with the chashu and scallions. You can make it spicier by adding a few more drops of chili oil then serve it immediately.
Chipotle-Cheddar Mashed Potatoes


Ingredients:
chipotle chiles in adobo, yukon gold potatoes, garlic, reduced-fat sharp cheddar cheese, 2% low-fat milk, 1% low-fat milk, butter, salt

Directions:
Remove 1 chile and 1 tablespoon adobo sauce from can.
(more if you wish, to taste] Chop chile to measure 1 tablespoon.
Reserve remaining chiles and adobo sauce for another use.
Place potato and garlic in a large dutch oven, cover with water and bring to boil.
Cook 15 minutes or until potato is tender, Drain.
Return potato mixture to the dutch oven.
Add chopped chile and adobo sauce, cheese, and remaining ingredients.
Mash to desired consistency with a potato masher.
Cook 3 minutes over medium heat or until thoroughly heated, stirring constantly.
Grand Bahama


Ingredients:
white rum, brandy, triple sec, lime juice, lime

Directions:
Shake the white rum, brandy, triple sec and lime juice vigorously over ice cubes until well frosted.
Strain into a chilled cocktail glass.
Serve with the slice of lime.
Plantain Omelette (Vegan)


Ingredients:
plantains, green bananas, baking powder, coconut oil, pine nuts, lemon juice, olive oil, garlic cloves, cilantro, green onion, carrot

Directions:
Cut the ends off the plantains (or bananas] and score the sides.  Place the scored plantains in a 3 quart sauce pan, cover with water, and boil for 20 minutes until you can easily poke a fork through them.
While waiting on bananas, combine cashews, lemon, shoyu, garlic and oil in a food processor and process until smooth, set aside.
Drain the water from the bananas and let cool (I just throw them in the freezer for a couple minutes].  Remove peels which should come off easily and place plantains in a large mixing bowl.  Mash with a fork or masher.
Add flour and baking powder to plantains and knead into a dough. Separate dough into 4 pieces.  Roll into balls.  Flour the counter and roll the balls into 5 inch circles.
Heat a skillet over medium heat until hot. (cast iron works well]. Pour a small amount of coconut oil into skillet and fry cake on one side until golden, approximately 3 minutes.
Flip and cover ½ of cooked side with nut cheese, green onions, carrots and cilantro.  Once underside is done fold over like an omelet and serve hot.
Strawberry and White Chocolate Overnight Oats


Ingredients:
rolled oats, clear honey, strawberries, blackberries

Directions:
Place the oats and chia seeds (optional] in a container that has a sealing lid (a mason jar works well].
Stir the milk and honey together then pour onto the oats. Stir well to make sure all of the milk reaches all of the oats and that the honey is mixed in enough to sweeten every bite!
Mix in or layer the sliced almonds, then add the sliced strawberries and blackberries or any other berries on top.
Finally, sprinkle white chocolate morsels or sprinkles over the berries.
Chill overnight. Serve in the morning!
Hearty Oatmeal


Ingredients:
old fashioned oats, water, ground flax seeds, cinnamon, low-fat yogurt

Directions:
In a microwave safe bowl, combine the oats, water, flax and cinnamon. If you don't want to make a mess of more dishes, just swirl the ingredients around in the bowl for a couple of seconds instead of stirring to mix them up.
Heat on high for 4 minutes.
After removing, stir in the yogurt and fruit (if desired] and eat! An easy way to change up the recipe is to vary the fruit, yogurt (with other flavours or cottage cheese] and/or spices.
Caution: Old-fashioned rolled oats have a tendency to grow exponentially in the microwave while cooking; be sure to use a bowl at least 3-4 times the size of the ingredients. I use a medium glass saucepan or corning ware dish.
White Chocolate Oreo Cream Cheese Balls


Ingredients:
white chocolate chips, cream cheese

Directions:
Crush the Oreos with the blender until powder like.
Then hand blend the Oreo Powder and Cream Cheese.
Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.
Baked Zucchini Fries
Category: appetizers-and-snacks
By Tralayna

This recipe is easy and delicious! Can be used for appetizers or part of the main course!

Ingredients:
cooking spray
½ cup bread crumbs
¼ cup grated Parmesan cheese
2  eggs, beaten
3  zucchinis - ends trimmed, halved, and cut into 1/2-inch strips

Directions:
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Stir bread crumbs and Parmesan cheese together in a shallow bowl. Whisk eggs in a separate shallow bowl. Working in batches, dip zucchini strips into egg mixture, shake to remove any excess, and roll strips in bread crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet. Bake zucchini fries in the preheated oven, turning once, until golden and crisp, 20 to 24 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 134.7
Fat: 5 g
Saturated fat: 1.9 g
Carbohydrates: 15 g
Sugars: 3.6 g
Dietary fiber: 2.2 g
Protein: 8.6 g
Cholesterol: 97.4 mg
Sodium: 225 mg
Ivan's Mega Frutti Di Mare
Category: world-cuisine
By strmrdr23

Awesome seafood linguine that's relatively quick and easy.

Ingredients:
1 ½ (16 ounce) packages linguine pasta
1 cup olive oil, or as needed
1 teaspoon Italian seasoning
1 clove garlic, minced, or more to taste
1 (2 ounce) can anchovy fillets packed in olive oil, drained
1 (14.5 ounce) can crushed tomatoes
1 ½ pounds clams in shell, scrubbed
⅓ pound medium shrimp, peeled and deveined, tails left on
⅓ pound bay scallops
½ pound squid - tentacles and tubes, cleaned and cut into rings
salt to taste
ground black pepper
1 teaspoon Italian seasoning
1  lemon, cut into wedges
1 tablespoon grated Manchego cheese
1 tablespoon julienned fresh basil leaves

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 linguine, 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 a large skillet covered with about 1/4-inch of olive oil over low heat. Add garlic, 1 teaspoon Italian seasoning, and anchovies; cook and stir until the anchovies melt into the oil, 7 to 10 minutes. Stir in the crushed tomatoes; increase the heat to medium, and bring to a simmer. Stir in the clams. Once they begin to open, arrange the shrimp in a single layer and allow to simmer. Flip the shrimp when they become pink on one side, about 2 minutes, then drop in the scallops and squid.  Continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 2 more minutes. Season with salt, pepper, and remaining 1 teaspoon Italian seasoning. Toss the cooked pasta into the sauce. Garnish with a lemon wedge, Manchego cheese, and basil before serving.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 969.1
Fat: 41.7 g
Saturated fat: 5.8 g
Carbohydrates: 92.6 g
Sugars: 0.1 g
Dietary fiber: 7.2 g
Protein: 55.4 g
Cholesterol: 120.1 mg
Sodium: 600.7 mg
Peperonata
Category: soups-stews-and-chili
By SpiceBazaar

This recipe is a fabulous Italian stew. I love it because it is easy and fun to make, and you can have your kids help you with the chopping!

Ingredients:
3 tablespoons olive oil
2  onions, chopped
3 cloves garlic, minced
4  potatoes, chopped
5  tomatoes, chopped
3  red bell peppers, cored and sliced
3  yellow bell peppers, cored and sliced
1 cup water, or more as needed
½ cup tomato paste  (Optional)
⅓ cup capers
¼ cup chopped fresh basil
freshly ground black pepper

Directions:
Heat olive oil in a large pot. Add onions and garlic; cook and stir until soft and lightly browned, about 5 minutes. Stir potatoes, tomatoes, red bell peppers, yellow bell peppers, water, tomato paste, capers, and basil into the pot. Cook until potatoes and peppers are soft, adding more water if needed, about 45 minutes. Season with pepper.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 394
Fat: 11.4 g
Saturated fat: 1.6 g
Carbohydrates: 68.2 g
Sugars: 19 g
Dietary fiber: 12.5 g
Protein: 10 g
Sodium: 631.3 mg
Marinated Chicken Pita Sandwich
Category: meat-and-poultry
By DAVID SANDFORD

This is a very tasty and extremely simple sandwich.  You do need to marinate the chicken at least 3 hours. I usually do it overnight.

Ingredients:
¼ cup olive oil
¼ cup lemon juice
½ teaspoon salt
½ teaspoon dried oregano
¼ teaspoon garlic powder
⅛ teaspoon pepper
1  boneless, skinless chicken breast, cubed
1  pocket bread round, cut in half
1 small onion, sliced
1  tomato, sliced
½ cup plain yogurt

Directions:
Combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag.  Add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight. Pour the chicken and marinade into a frying pan over medium-high heat.  Cook until the chicken is no longer pink.  Stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

Prep time: 10 mins
Cook time: 10 mins
Total time: 3 hrs 20 mins
Yields: 2 sandwiches

Calories: 459.7
Fat: 30.3 g
Saturated fat: 4.9 g
Carbohydrates: 28.1 g
Sugars: 7.3 g
Dietary fiber: 1.7 g
Protein: 19.9 g
Cholesterol: 39.6 mg
Sodium: 819.2 mg
Eggs Baked With Grits and Ham


Ingredients:
quick-cooking grits, sharp cheddar cheese, ham, salt, black pepper, garlic powder, eggs, scallion

Directions:
Preheat the oven to 350°.
Lightly grease an 8-inch square baking pan with butter, oil, or cooking spray.
In a medium saucepan, cook the grits according to package directions.
Once the grits are cooked, stir in 3/4 cup of Cheddar cheese, the ham, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the garlic powder and continue stirring until the cheese melts.
Scrape the grits mixture into the prepared pan.
Using a spoon, make four egg-size indents in the grits mixture.
Crack 1 egg into each nest.
Season the eggs lightly with salt and pepper.
Top with the remaining 1/2 cup Cheddar.
Bake until the whites are set but the yolks are still runny and the cheese is melted, 15-20 minutes.
Serve sprinkled with the scallions.
Season's Pecan Praline Peaches


Ingredients:
brown sugar, butter, flour, cinnamon, pecans

Directions:
Mix the brown sugar, flour, butter and cinnamon with either a fork or a pastry cutter till it resembles coarse ground meal. (You can also use your fingers]. Stir in pecans.
Place peaches in shallow baking dish or you can use ramikens for individual servings. Cover with topping.
Place under broiler for 3-5 minutes, be careful not to let this burn.
Double Apple Mojito


Ingredients:
mint leaves, vodka, red apples, green apples

Directions:
In a tall glass, crush mint leaves with a muddler., Top with ice, simple syrup, apple juice and vodka., Garnish with red and green apples slices and serve.
Watermelon Star Salads


Ingredients:
lettuce leaf, watermelon, small curd cottage cheese, fresh blueberries, frozen blueberries

Directions:
Line 4 salad plates with lettuce leaves.
Cut each watermelon slice into 10 equal wedges; remove rind.
Arrange 5 melon wedges on each plate in a circle with points outward to resemble a star.
Spoon cottage cheese into centers of watermelon stars.
Sprinkle blueberries over cottage cheese.
Cinnamon Applesauce Jello Salad


Ingredients:
applesauce, walnut pieces, cream cheese, milk, mayonnaise

Directions:
Dissolve 1/2 cup red cinnamon candies in 1 cup boiling water until all the red is off, leaving little white candies.
Dissolve Jello with 2 cups boiling water. Mix together red liquid ONLY with Jello. Stir in applesauce.
Chill until partially set. Add walnuts. Mix softened cream cheese, milk, mayonnaise and spoon onto top.
Swirl through salad to marble.
Chill to firm. Use a 9x13 inch pan.
Chocolate Bread Pudding Soufflés


Ingredients:
sugar, ground cinnamon, nonfat milk, vanilla, butter, margarine, all-purpose flour, sugar, sugar

Directions:
To prepare the souffle cups, tear off four pices of foil 4 inches long.  Split each foil strip in half; lightly spray each of the strips with cooking spray and coat top quarter of piece of foil with 1/4 teaspoon of sugar.  Place foil strips  around ungreased soufflé dishes, sugar side facing in, extending 1 inch above dishes. Secure foil with tape. Set dishes aside.
Stir together the 1/4 cup sugar, cocoa and cinnamon in a small-medium bowl.  Add 2/3 cup of the milk and vanilla. Stir in bread cubes; set aside.
In a small saucepan melt the butter. Stir in the flour to form a light paste. Add remaining 2/3 cup milk and cook over medium-low heat until the milk is thickened and bubbly. Remove from heat.
In a large mixing bowl beat egg yolks for five minutes or until thick and lemon colored. Gradually stir in flour and milk mixture.  Then, fold in the bread mixture.
In a large mixing bowl beat egg whites until soft peaks forum (tips curl]. Gradually incoprorate  3 tablespoons sugar, beating until it reaches the stiff peak stage  (straight tips]. Gently fold bread mixture into beaten egg whites. Divide among prepared soufflé dishes.
Bake in a 350*F oven for 20 to 25 minutes or until a knife inserted near center comes out clean.
Serve immediately.
Healthy Oatmeal Raisin Cookies (A.k.a. Meag's Perfect Cookie)


Ingredients:
butter, applesauce, flax seed meal, whole wheat flour, old fashioned oats, salt, baking soda, raisins, cinnamon, eggs, vanilla, brown sugar

Directions:
Preheat oven to 350.
Cream together butter, applesauce and brown sugar.
add flax seed meal and vanilla.
Mix in eggs, one at a time.
Add flour, oats, salt, baking soda and cinnamon.  Mix until fully incorporated then mix in raisins.
Place spoonfuls onto cookie sheet and bake for 10-12 minutes.
Berry Breakfast Rolls


Ingredients:
fresh blueberries, lemon peel, pecans, milk

Directions:
Preheat oven to 375 degrees.
Grease 16 muffin cups.  (I used paper muffin cups instead -- seemed more likely to contain any mess.].
Cut each cinnamon roll in half crosswise to create 2 short round rolls.
Press each half roll into one muffin cup, forming it into a cup shape.  (That is, try to make it a little higher on the edges, with a recess in the middle where the "filling" can go.].
Mix together ther blueberries, preserves and lemon peel, and spoon some of the mixture into each muffin cup.
Sprinkle each cup with pecans.
Bake 12 minutes at 375 degrees until golden brown.
Cool for 10 minutes in the muffin tin, then remove and place on wire rack.
Drizzle icing over rolls.  (If desired, thin with milk first to desired consistency.].
Eggs and Ham Biscuits


Ingredients:
eggs, cooked ham, fresh parsley, milk, butter, American cheese

Directions:
Bake biscuits as directed on can.
In medium bowl, combine beaten eggs, ham, parsley and milk and mix well.
Melt butter over medium heat and add egg mixture.
Cook for 6 to 10 minutes or until egg mixture is set, stirring and turning occasionally.
Stir in cheese.
Split biscuits and spoon egg mixture evenly onto bottom halves.
Cover with top halves.
Easy Baked Indian Samosas
Category: appetizers-and-snacks
By pho1962

This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Ingredients:
4  potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2  roma (plum) tomatoes, finely chopped
½ cup frozen peas
4  prepared pie crusts
2  egg whites, beaten, or as needed

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash. Preheat oven to 400 degrees F (200 degrees C). Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely. Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet. Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hr 40 mins
Yields: 16 servings

Calories: 314.8
Fat: 18.7 g
Saturated fat: 4.3 g
Carbohydrates: 32.7 g
Sugars: 1.4 g
Dietary fiber: 3.9 g
Protein: 4.9 g
Sodium: 396.2 mg