xiaoxl/recipe_data huggingface dataset:
Toffee Bars


Ingredients:
margarine, light brown sugar, vanilla, all-purpose flour, chocolate chips, walnuts

Directions:
Thoroughly cream together margarine, sugar and vanilla., Add flour, mix well., Stir in chocolate chips and walnuts., Press mixture into ungreased 15 1/2 x 10 1/2 x 1 jelly roll pan., Bake at 350* for 25 minutes or until browned., Over baking will make it hard., While still warm, cut into bars., Cool before removing from pan.
Susan's  Duck Breast With Fig and Port Sauce


Ingredients:
duck breast halves, olive oil, fresh thyme, garlic powder, paprika, beef broth, chicken broth, butter, shallot, port wine, flour

Directions:
Preheat oven to 400°F.
In a pan, combine beef stock and chicken stock. Bring to boil and let simmer until mixture is reduced down to 1/2 cup. Set stock reduction to the side.
While stock is reducing on the stove,lightly score fat side of duck breast, with a sharp knife, in a diamond pattern.  Sprinkle duck breasts with thyme, garlic, paprika, salt and pepper to season. Let sit, for 20minutes.
In a hot skillet pan, heat to medium high. Add olive oil. Add duck breast, fat (skin] side down, and cook for 6 minutes.
Turn duck over and let cook 2 minutes.
Remove duck breast to foil lined baking pan, meat side down, and bake in oven for 5-6 minutes. Remove from oven and let rest on cutting board for at least 5minutes.
Meanwhile in skillet, drain off most of fat. Add 2tbsp of butter to pan.
Add shallot and cook until tender.
Add port wine and bring to a boil. Reduce by half.
Add 1/2 cup stock reduction and bring mixture to a boil. Simmer sauce low until reduced by 1/3 or sauce is a syrupy glaze.
Add fig preserves. Stir until completely melted and combined into sauce.
In a cup combine remaining 1 tbsp flour and 1 tbsp butter (beurre manie].
Add flour mixture to sauce and stir well to combine. Bring sauce to boil, stirring, until sauce thickens. That will take only 2 minutes or so. Remove from heat.
Cut duck breast, into 1/2 inch slices, angled, against the grain.
On serving plates, place sauce on bottom and place several slices of duck breast on top. Drizzle just a bit more sauce over top of duck slices. Repeat on all serving plates.
Serve immediately.  Bon Appetit.
Lazy Days Ambrosia
Category: salad
By Tracy Saks

My grandma's ambrosia salad has become a staple at every holiday dinner.

Ingredients:
1 (20 ounce) can crushed pineapple, undrained
1 (3.4 ounce) package instant vanilla pudding mix
2 (15 ounce) cans fruit cocktail, drained
2 (11 ounce) cans mandarin oranges, drained
1 (8 ounce) container frozen whipped topping, thawed
2 tablespoons sweetened flaked coconut, or more to taste  (Optional)

Directions:
Mix pineapple and pudding mix together in a bowl until pudding mixture is smooth. Fold fruit cocktail and oranges into pudding. Fold whipped topping into pudding mixture until smooth; top with coconut. Refrigerate until chilled, at least 30 minutes.

Prep time: 15 mins
Total time: 45 mins
Yields: 10 servings

Calories: 206
Fat: 6.1 g
Saturated fat: 5.1 g
Carbohydrates: 39.3 g
Sugars: 35.4 g
Dietary fiber: 1.8 g
Protein: 1.3 g
Sodium: 152.5 mg
Lightened up Greek Nachos


Ingredients:
olive oil, honey, lemons, English cucumber, grape tomatoes, fresh dill, fresh flat-leaf parsley, kasseri cheese, parmesan cheese, chicken, kalamata olive

Directions:
Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.
Whisk together 1 tablespoon of the olive oil, the honey and half of the lemon juice and zest in a mixing bowl. Cut the cucumber in half and dice one half into 1/4-inch pieces. Add the cucumber to the bowl with the vinaigrette along with the grape tomatoes. Toss to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.
Grate the other half of the cucumber on a box grater over a mixing bowl. Wrap the grated cucumber in a kitchen towel and squeeze out any excess liquid over the bowl. Reserve the liquid. Place the grated cucumber into another bowl and add the remaining lemon zest and juice, the remaining 1 tablespoon extra-virgin olive oil, the yogurt, dill and parsley. Stir to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.
Add the hummus to the bowl with the reserved cucumber liquid and whisk to combine. The hummus should be thin enough to drizzle; if not, add 1 tablespoon water at a time until you reach the proper consistency.
Spread the pita chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the kasseri cheese evenly on top and bake until the cheese is melted and the pita chips are warmed through, 2 to 3 minutes.
To serve, scatter the shredded chicken evenly all over the pita chips. Drizzle with the hummus and top with the marinated cucumbers and tomatoes using a slotted spoon. Garnish with dollops of the cucumber yogurt sauce and kalamata olives.
Low-Carb Cheesy Eggplant Parmesan


Ingredients:
eggplants, mozzarella cheese, ricotta cheese, hot Italian sausage, parmesan cheese, eggs, black pepper

Directions:
Perheat oven to 425 degrees F. Cover large cookie sheets with non-stick aluminum foil.
Slice eggplants into 1/4" slices. I like to use a home meat slicer for uniform, beautiful slices.
In a bowl, beat the eggs until incorporated along with the mixed Italian herbs and pepper.
Lay out the eggplant on the cookie sheets.
Using a basting brush, paint the slices with the egg mixture.
Sprinkle a generous amount of the shredded Parmesan cheese over the top of the eggplant slices.
Cook the slices at 425 degrees F for 20-30 minutes until brown on top, with the Parmesan cheese melted.
Meanwhile, brown the hot Italian sausage in a skillet.
Lower the oven temperature to 350 degrees F once the eggplant slices have finished cooking.
Spray a 9X13 oven safe casserole dish with a cooking spray or olive oil. Put a small amount of sauce on the bottom, then layer some of the eggplant slices over the sauces creating the first layer.
Next, add some more sauce over the eggplant, spread some of the sausage next, then add some ricotta cheese. Add another layer of eggplant and repeat until you use it all up.
Top with a final layer of eggplant, then the  mozzerella cheese.
Bake at 350 degrees F for 20 minutes to heat the casserole and melt the cheese.
Let sit for about 5 minutes to set up, slice and serve. Great as a leftover as well.
Deborah's Best Crockpot Apple Butter


Ingredients:
applesauce, applesauce, cinnamon, nutmeg, allspice, clove

Directions:
Pour 141 oz. of applesauce (3 large containers, leaving 1 for later], apple juice concentrate and spices all into a crockpot, stir. Make a vent by placing two wooden spoons across the top of the crockpot bowl, then put cover on top of wooden spoons. This way the steam can be released and the apples can cook down. (tip- put a towel or cloth around the counter as it might splatter a bit].
Stir and turn down to low and let simmer overnight (at least 10 hours].
Stir. By now the applesauce should be brown and reduced a bit. Add the remaining jug of applesauce (47 oz], put cover back on wooden spoons and turn the heat up to High. Let it cook another 4-6 hours. Now the apple butter is complete. If you like it silky smooth, you can take an immersion hand blender and run it through the apple butter, churning it and getting the texture very fine. If that's not preferred, it's completely fine to eat as is.
Put hot apple butter into sterilized, hot jars (wash and bake them at 225* for 20 minutes] and put lids on. Put in a boiling bath for 10-15 minutes, take out and drain on a rack or thick towel. Test all the tops to make sure they're tightly sealed and don't "pop" when you press down on them. Enjoy!
Sourdough Pancake and Waffle Recipe (Shirley's)


Ingredients:
water, flour, egg, instant milk, evaporated milk, salt, baking soda, sugar

Directions:
Combine starter, water and flour in large bowl.  Mix well.  Cover with plastic wrap and set in warm place (80 degrees] for 12 hours.
Put 1 cup of the starter back in your sourdough starter pot and keep refrigerated.  To whatever is left, add egg, cooking oil and dry milk.
In small bowl, combine salt, baking soda and sugar.  Sprinkle over batter and fold in gently.  Let rest 5 minutes.  Drop by tablespoonfulls to make dollar size pancakes (these pancakes require a hotter griddle than other pancakes].
Healthy Vegan Morning Muffins
Category: everyday-cooking
By Breanna Ford

A healthy vegan muffin, perfect for weekday mornings.

Ingredients:
¼ cup warm water
1 tablespoon ground flaxseed
2  over-ripe bananas, mashed
½ cup applesauce
½ cup grated carrots
½ cup vegetable oil
½ cup almond milk
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ cup quick oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin. Mix together warm water and ground flaxseed; let sit for 5 minutes. Mix mashed bananas with applesauce, grated carrots, vegetable oil, almond milk, brown sugar, and vanilla extract in a large bowl. Mix in water and flaxseed mixture. Add in flour, oats, baking powder, cinnamon, nutmeg, baking soda, cloves, and salt and stir until just mixed. Pour 1/4 cup of batter into each muffin cup. Bake in the preheated oven until a knife inserted in the center comes out clean, 20 to 30 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 1 dozen muffins

Calories: 192.1
Fat: 10.1 g
Saturated fat: 1.4 g
Carbohydrates: 23.5 g
Sugars: 6.4 g
Dietary fiber: 1.9 g
Protein: 2.5 g
Sodium: 202 mg
My Brother's Best Beans


Ingredients:
bacon, onions, barbecue sauce, dry mustard, liquid smoke, Worcestershire sauce, Tabasco sauce, cayenne pepper, black pepper

Directions:
Preheat oven to 325., Dice bacon and cook until done but not crisp., Drain all but 3 Tbsp of bacon drippings., Saute onions in remaining drippings until soft., Throw everything else in pot and season to taste., Bake for 2 hours.
Vegan Double Chocolate-Peanut Butter Skillet Cookie
Category: desserts
By jaybu

I love baking and always feel badly that my vegan daughter can't eat a lot of what I make. She and I worked together to come up with this chocolate-peanut butter skillet cookie. It's super chocolaty and rich, and is much easier to cook it in one batch in a skillet than scooping on multiple cookie sheets.

Ingredients:
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons water
1 tablespoon dry egg replacer (such as Bob's Red Mill®)
½ cup vegan butter, softened
½ cup white sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
¼ cup creamy peanut butter

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Whisk flour, cocoa, baking soda, and salt together in a medium bowl. Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute. Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips. Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through. Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes. Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 1 10-inch skillet cookie

Calories: 326.1
Fat: 20.2 g
Saturated fat: 8.4 g
Carbohydrates: 41.6 g
Sugars: 17.9 g
Dietary fiber: 4.9 g
Protein: 4.7 g
Sodium: 256.7 mg
Pink Grapefruit Sorbet


Ingredients:
sugar, water, grapefruit juice, grapefruit zest, lemon juice

Directions:
NOTE:  To make the grapefruit zest, simply grate the rind of the grapefruit.  Be sure to get only the rind, and not the pith (the white part] beneath the rind.
Make simple syrup:  Combine sugar and water in small saucepan.  Heat over medium-low heat, stirring constantly, until sugar is dissolved.  Bring to a boil and boil, without stirring, for 1-2 minutes.
Combine grapefruit juice, grapefruit zest, and lemon juice.
Add grapefruit mixture to simple syrup.  Mix well.
Refrigerate for a couple of hours, or overnight.
Pour into ice cream maker and freeze according to manufacturer's directions.
Rosie O'Grady's Minty Lemon Iced Tea


Ingredients:
sugar, water, mint leaf, cold water, tea bags, fresh lemon juice, lemon

Directions:
Simple Syrup:
In a small saucepan, combine the sugar, water, and 8 mint sprigs and bring to a boil. Simmer the mixture over moderate heat until the sugar dissolves.Remove from the heat and let cool slightly, about 10 minutes.
Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.
MAKE AHEAD The iced tea can be refrigerated in a covered pitcher for up to 2 days. NOTES To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.
Greeny's Hot Spinach Artichoke Dip


Ingredients:
frozen chopped spinach, mayonnaise, parmesan cheese, mozzarella cheese, fresh garlic cloves, artichoke hearts

Directions:
Preheat oven to 350 degrees F., Mix all ingredients, and spoon into a 2-quart casserole dish., Bake until bubbly, about 30 minutes.
Kielbasa With Baked Beans


Ingredients:
onion, kielbasa, olive oil, ketchup, Worcestershire sauce

Directions:
In a saucepan or skillet saute the onion in oil until tender.
Add kielbasa, cook for 2-3 minutes, stirring occasionally.
Stir in remaining ingredients.
Bring to a boil. Reduce heat; cover and simmer 10 minutes or until heated through.
Dad's - Our Favorite Meatloaf


Ingredients:
lean ground beef, egg, garlic cloves, olive oil, dried parsley, tomatoes, onions, ketchup

Directions:
For the tomato relish, chop tomatoes, peppers, and onions into a medium dice. Saute over high heat. Finish with ketchup. Lower heat. Reduce to a simmer.
For the Meatloaf, in a large mixing bowl, using a fork, combine 1/2 cup of the tomato relish, the ground meats, egg and egg white, bread crumbs, garlic and skim milk.
Finish with olive oil, and then lightly pack into a 9-inch loaf pan.
Cover with half the remaining relish and place in the middle of a preheated 350 degree oven.
Bake for 45 minutes to one hour or until the center of the meat loaf reaches 170 degrees.
Allow meatloaf to cool 15 minutes before slicing.
Serve with additional relish.
Ma's Delmonico Potatoes


Ingredients:
potatoes, butter, flour, salt, dry mustard, cayenne, pepper, paprika, milk, Cracker Barrel sharp cheddar cheese

Directions:
Place potatoes in a greased 4 quart casserole.
Shred cheese.
Melt butter in saucepan.
Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
Cook, stirring with whisk constantly, until bubbly.
Add milk and continue stirring until mixture starts to become thick.
Begin adding shredded cheese by the handful, stirring all the while.
Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste].
Pour cheese sauce over potatoes.
Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.
Raspberry, Mascarpone and White Chocolate Cheesecake


Ingredients:
unsalted butter, pecans, walnuts, mascarpone cheese, ricotta cheese, eggs, sugar, white chocolate, fresh raspberries, frozen raspberries, mascarpone cheese, ricotta cheese, white chocolate, fresh raspberry

Directions:
Preheat oven to 300F.
Melt the buttr in a saucepan, then stir in the crushed cookies and nuts.
Press into the base of a 9-inch springform pan.
Spread evenly To make the filling: using a wooden spoon, beat the mascarpone and ricotta in a large mixing bowl, then beat in the egg, a little at a time.
Add the sugar.
Beat until the sugar has dissolved, and the mixture is smooth and creamy Melt the white chocolate gently in a heat proof bowl over a saucepan on simmering water (double boiler].
Stir into the cheese mixture.
Add the fresh or frozen raspberries and mix lightly Pour into the prepared pan and spread out evenly, then bake for about 1 hour or until just set.
Switch off the oven, but do not remove the cheesecake.
Let it cool until completely set Remove the cheesecake from the oven after setting and remove the sides of the pan and carefully lift the cheesecake onto a servng plate.
Make the topping by mixing together the marscarpone and ricotta cheese in a bowl and spreading it over the top of the cheesecake.
Decorate with the white chocolate curls and the fresh raspberries.
Banana Soy Smoothie


Ingredients:
banana, soymilk

Directions:
Peel the banana, break it into pieces and put it in the blender with the soy milk and orange juice.
Blend until smooth and serve.
If you like, use frozen banana chunks or add a couple of ice cubes.
My Aunt Jane's Date Cookies


Ingredients:
butter, brown sugar, milk, flour, oatmeal, baking powder, salt, dates

Directions:
Filling:
Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
Cream butter and sugar together well.
Slowly mix in milk.
Use a wooden spoon Mix all Dry ingredients together.
Now slowly add to wet batter.
Mix well.
Roll out the dough to about 1/8 inch thick.
Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
Put on each round circle 1 tablespoon of dates, or how much you like.
Bake on ungreased bake sheet.
Bake at 350  for 8 - 10 minutes.
Cheesy Island Salad Dressing


Ingredients:
mayonnaise, catsup, parmesan cheese, garlic powder, onion powder

Directions:
"Mix well and let it sit for a half hour to meld the flavors."
Potatoes Mashed With Caramelized Onions


Ingredients:
onion, olive oil, butter, sweet onions, salt, sugar, sherry wine vinegar, chicken broth, ground pepper, potato, yukon gold potatoes, buttermilk, butter, asiago cheese

Directions:
Heat oil and butter in a large skillet.  Add onions and salt and sauté  until the onions begin to soften.  Sprinkle in the sugar, turn the heat to medium-low and continue to cook, stirring occasionally until the onions turn golden brown.  Stir in the vinegar and stock and raise the heat to high.  Reduce until the stock is almost gone.  Season with salt and pepper.  Remove from heat.
While the onions are cooking,  cook the potatoes in boiling salted water until tender.  Drain well and let dry on the turned off burner.
Mash the potatoes and beat in buttermilk and butter. Add more buttermilk if needed to make them creamy.  Season with salt and pepper.
Preheat the oven to 375°F.
Butter a large gratin dish.  Layer 1/3 of the potatoes then 1/2 the onions.  repeat the layering ending with potatoes.  Sprinkle with Asiago and bake for 20-25 min until the top is browned and the potatoes are hot.
Can be made ahead and heated when needed.
Caramel Apple Brandy Malt


Ingredients:
brandy, apple cider, vanilla ice cream

Directions:
Blend all ingredients in blender until smooth., Garnish with whipped cream and toasted chopped pecans.
Hungarian Potato and Sausage Soup
Category: soups-stews-and-chili
By Chef John

When the going gets tough, the tough make soup! There are certain recipes that comfort the body and soul in a profound way and this hearty potato and sausage soup is in that class. I think you'll agree it's one of the best things you've had in a long time. The savory flavor from smoked sausage and the earthy sweetness from onions and cabbage are balanced perfectly with a splash of vinegar and a bit of sour cream, all brought together by soft and tender potatoes--the only way this gets better is serving it with a nice hunk of buttered, crusty bread.

Ingredients:
3 tablespoons unsalted butter
6 ounces smoked Hungarian sausage, sliced into rounds
1  yellow onion, diced
1 teaspoon salt, or more to taste
3 tablespoons all-purpose flour
2 cloves garlic, minced
2 teaspoons Hungarian paprika
5 cups chicken broth, or more to taste
2 cups chopped green cabbage
1 ½ pounds russet potatoes, peeled and cubed
freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1  bay leaf
2 tablespoons distilled white vinegar
½ cup sour cream, or to taste
2 tablespoons sliced green onion, or to taste  (Optional)

Directions:
Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot. Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika. Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer. Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt. Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 4 large bowls

Calories: 511.6
Fat: 29.4 g
Saturated fat: 14.1 g
Carbohydrates: 45.6 g
Sugars: 6.3 g
Dietary fiber: 4.6 g
Protein: 17.4 g
Cholesterol: 72.1 mg
Sodium: 2709.8 mg
Brown Rice, Tomatoes, & Basil


Ingredients:
brown rice, salt, champagne vinegar, sugar, olive oil, fresh ground black pepper, tomatoes, basil leaves, water

Directions:
Bring water to boil, and add the rice and 1 tsp of the salt. Return to a boil, cover, and simmer for 30-40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.
Whisk together the vinegar, sugar, olive oil, remaining tsp of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.
Waffle Cones or Bowls


Ingredients:
eggs, granulated sugar, butter, pure vanilla extract, baking powder, all-purpose flour

Directions:
Beat the eggs, adding in the sugar gradually, beating until smooth.  Add the cooled melted  butter and the vanilla.
Stir in the baking powder and flour, and blend making a sticky , drop by spoon batter.
Drop heaping tablespoon onto heated machine maker and close lid and bake.  These will only take 30 to 40 seconds to bake each one. Just bake until your desired golden is reached.
While still warm and before putting on the next one -- either roll into cone shape,  place over the back of bowls and press down slightly to shape,  or trim with a sharp knife or pizza cutter  and make squares.  This has to be done quickly as they will crisp up fast.
After the first one I taste test for the flavour and crispness, then I  know if I have to bake longer or not so long.
Keep in a tight fitting tin.  They stay crisp well.