xiaoxl/recipe_data huggingface dataset:
Creamy Peanut Butter Brownies


Ingredients:
butter, eggs, sugar, all-purpose flour

Directions:
Pre-heat oven to 350 C, and grease a 9X13 inch baking pan.  Combine the sweetened chocolate with butter in microwave-safe bowl and microwave for 3 minutes on medium heat.  Stir together until the chocolate chunks are completely melted.
Put in the eggs and mix together well.  Combine the melted chocolate and butter with the sugar and flour, and mix until well blended. Pour into a greased 9 X 13 inch baking pan, and bake for 30 minutes.
For the topping, drop spoonfuls of peanut butter, and the remaining chocolate on top of the brownies right after you remove them from the oven and spread with a spatula.  Cool completely, and enjoy!
Blueberry Tart
Category: desserts
By LOUIE75

A flaky shortbread crust with blueberry topping. Dust with powdered sugar.

Ingredients:
2 cups all-purpose flour
1 cup butter, at room temperature
½ cup powdered sugar
3 cups blueberries
2 tablespoons cornstarch
¼ cup white sugar
1 teaspoon lemon extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, butter, and powdered sugar together until a dough forms. Press dough into a 9-inch tart pan with a removable bottom. Bake in the preheated oven until golden brown, about 20 minutes. Let cool slightly. Meanwhile, toss blueberries with cornstarch and place in a saucepan over low heat. Add sugar and lemon extract. Simmer, stirring gently to avoid crushing the berries, until sugar dissolves and filling thickens, 5 to 8 minutes. Pour blueberry filling over the cooled crust. Let cool before slicing.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 1 9-inch tart

Calories: 411.9
Fat: 23.5 g
Saturated fat: 14.6 g
Carbohydrates: 47.6 g
Sugars: 19.4 g
Dietary fiber: 2.2 g
Protein: 3.9 g
Cholesterol: 61 mg
Sodium: 164.9 mg
Mac N' Cheese


Ingredients:
milk, flour, black pepper, cheddar cheese, American cheese

Directions:
"Combine milk, flour and black pepper in saucepan.  Heat; stir until thickened.  Stir in Cheddar and American cheeses.  Stir in cooked macaroni.  Transfer to casserole dish & bake at 350 until bubbly, or 25-30 minutes."
Air Fryer Corned Beef Hash
Category: breakfast-and-brunch
By Soup Loving Nicole

Looking for something to do with leftover corned beef? This crispy corned beef hash is made from start to finish in the air fryer.

Ingredients:
1 pound red potatoes, cubed
½ cup chopped green bell pepper
½ cup chopped onion
2 teaspoons vegetable oil
½ teaspoon paprika
salt and ground black pepper to taste
1 cup cubed leftover corned beef
2  eggs

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine potatoes, bell pepper, and onion in a large bowl. Add vegetable oil, paprika, salt, and pepper. Stir until potatoes are evenly coated. Transfer mixture to the basket of the air fryer. Cook for 10 minutes. Shake and cook 5 for minutes more. Stir in the corned beef and cook for 5 minutes. Make 2 small wells in the mixture. Crack 1 egg into each well. Cook until eggs are set and cooked to desired doneness, about 3 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 2 servings

Calories: 536.7
Fat: 28.2 g
Saturated fat: 8.5 g
Carbohydrates: 42.7 g
Sugars: 5.3 g
Dietary fiber: 5.4 g
Protein: 28.9 g
Cholesterol: 280.1 mg
Sodium: 1252.7 mg
Tangy Tartar Sauce (Made With Dill Pickles, Not Sweet)


Ingredients:
light mayonnaise, onion, dill pickle, pickle juice, pepper, salt

Directions:
"Mix all ingredients together, and allow to stand (refrigerated] for at least an hour."
Basic Chocolate Buttercream Icing
Category: desserts
By Kaley

This is a basic recipe that allows you to make the choice of how sweet it is. Top cupcakes and muffins and especially chocolate zucchini cakes with this icing.

Ingredients:
⅓ cup butter, at room temperature
½ cup unsweetened cocoa powder, divided
⅓ cup milk
1 tablespoon vanilla extract
1 (16 ounce) package confectioners' sugar, sifted

Directions:
Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

Prep time: 10 mins
Total time: 10 mins
Yields: 16 servings

Calories: 153.9
Fat: 4.3 g
Saturated fat: 2.7 g
Carbohydrates: 29.7 g
Sugars: 27.8 g
Dietary fiber: 0.9 g
Protein: 0.7 g
Cholesterol: 10.6 mg
Sodium: 30.2 mg
Basic Buttermilk Pancakes


Ingredients:
flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, vanilla extract

Directions:
In a large bowl, mix together all dry ingredients.
In a separate bowl, mix together the wet ingredients, including the vegetable oil.
Make a well in the center of the dry ingredients, and pour the wet ingredients into the well.
Stir with a spoon or whisk just until it is combined. There should be lumps and the batter will be fairly thick.
At this point you can let the batter rest for up to 60 minutes, or cover and refrigerate it overnight.
For large pancakes use 1/4 cup of batter, or use about 1/8 cup for little pancakes. Cook until the top is bubbling and first side is brown, then flip. Don't mash them with the spatula after you flip them, or they will be flattened instead of fluffy. When they are cooked through, the top will be a little bouncy if you poke it with your fingers.
Cottage Cheese Casserole


Ingredients:
margarine, mushroom, onion, celery, garlic, marjoram, water, tomato paste, elbow macaroni, salt, sugar, parsley, cottage cheese, parmesan cheese

Directions:
Saute first 5 ingredients in a large skillet.
Stir in next 6 ingredients and simmer until macaroni is tender, about 25 minutes.
Mix next 3 ingredients together.
Put 1/2 the macaroni mixture in a greased 2-qt casserole dish.
Top with 1/2 the cottage cheese mixture.
Repeat layers.
Bake at 350 degrees for 40 minutes.
Fried Banana


Ingredients:
banana, butter

Directions:
Peel banana and cut in half lengthwise.
Heat butter in a non stick skillet until slightly bubbly but not brown.
Place banana halves in the hot butter and fry for about two minutes, then carefully turn and fry other side for about two minutes, too.
The banana halves should be slightly browned, so fry a little longer if they aren't browned after those 2x2 minutes.
Serve hot, sprinkle with some cinnamon if you wish (I never did].
Amish Potato Salad
Category: salad
By melissa master cavell

This is like the potato salad I grew up with in Pennsylvania Dutch country.  This has a sweet and sour dressing and is distinctively yellow.

Ingredients:
6 medium white potatoes with skin
1 small onion, finely chopped
1 cup chopped celery
1 cup chopped carrots
1 teaspoon celery seed
4  hard-cooked eggs, peeled and chopped
2  eggs, beaten
¾ cup white sugar
1 teaspoon cornstarch
½ teaspoon salt
⅓ cup apple cider vinegar
½ cup milk
1 teaspoon prepared yellow mustard
3 tablespoons butter
1 cup mayonnaise or salad dressing

Directions:
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain, and set aside to cool. While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise. Peel the potatoes if desired, and cut into medium dice. Place in a large bowl, and toss with the onion, celery, carrots, celery seed and hard-cooked eggs. Gently fold in the dressing. Refrigerate until serving. I personally like this to sit for at least a day before serving to let the flavors blend, but you may serve it as soon as it is chilled.

Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 8 servings

Calories: 496.6
Fat: 30.5 g
Saturated fat: 7.4 g
Carbohydrates: 49 g
Sugars: 23.3 g
Dietary fiber: 4.7 g
Protein: 8.6 g
Cholesterol: 162.6 mg
Sodium: 425.3 mg
Chocolate Joints


Ingredients:
butter, butter, sugar, cocoa powder, vanilla, egg, graham cracker crumbs, powdered sugar, milk, instant vanilla pudding

Directions:
Layer 1: Combine 1 stick butter, sugar, cocoa, and vanilla extract in a pot and simmer over low heat.
Stir in one slightly beaten egg.
Cook 3 more minutes, stirring constantly and remove from heat.
Stir in graham cracker crumbs.
Press into lightly greased 8 x 8" square pan and place in refrigerator.
Layer 2: Cream 1 stick butter and powdered sugar.
Beat in milk and vanilla pudding mix.
Spread over first layer and refrigerate overnight.
The next day - Layer 3: Melt 1 T butter and chocolate chips.
Spread over layer 2 and chill until solid.
Cut into squares.
Keep refrigerated.
Awesome Taco Dip


Ingredients:
cream cheese, sour cream, onion, black olives, cheddar cheese

Directions:
Mix cream cheese, sour cream and taco seasoning in a mixer until smooth.
Spread onto middle of glass dish leaving around the edge.
Pour Picante Sauce over cream cheese mixture.  Put diced onion over Picante Sauce, and put cheese over the diced onion.  Put the diced olives on top.
Serve with Tostitos and enjoy!
Easy Toffee Candy II


Ingredients:
butter, dark brown sugar, sweetened condensed milk, walnuts

Directions:
Directions:.
PREHEAT oven to 425°F Line 15 x 10-inch jelly-roll pan with heavy-duty foil.
MELT 1/4 cup (1/2 stick] butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces.
MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers.
BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute.
SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.
Potato Latkes With Roasted Tomatoes, Zucchini and Fried Eggs


Ingredients:
olive oil, carrots, celery ribs, onion, ketchup, peppercorn, tomatoes, garlic, fresh basil, fresh parsley, cherry tomatoes, olive oil, fresh thyme sprigs, olive oil, zucchini, shallot, butter, fresh chives, fresh parsley, yukon gold potatoes, onion, fresh chives, eggs, cayenne, olive oil, ricotta cheese, egg

Directions:
For the tomato stock:
Heat the oil in a stockpot over medium-high heat. Saute the carrots, celery and onions. Stir in the ketchup, peppercorns, tomatoes and garlic. Add the basil, parsley and enough water to cover. Simmer over low heat for about 45 minutes. Strain.
For the roasted tomatoes:
Preheat the oven to 350 degrees F (180 degrees C]. Arrange the tomatoes on a baking sheet lined with parchment paper. Drizzle with the oil, add the thyme and season with salt and pepper. Bake for 45 minutes. Let cool.
For the zucchini:
Heat the oil in a saucepan over medium-high heat. Saute the zucchini and shallots for about 2 minutes. Season with salt and pepper. Add 1 cup (250ml] tomato stock and continue cooking for about 2 minutes. Stir in the butter, and then the chives and parsley.
For the latkes:
Coarsely grate the potatoes into a large bowl of cold water. Drain. Spread the potatoes and onions on a kitchen towel and roll up. Twist the towel tightly to wring out as much liquid as possible. Transfer the potato mixture to a bowl and stir in the chives, eggs, cayenne and some salt and pepper. Shape the potato mixture into patties.
Heat the canola oil in an ovenproof nonstick skillet over medium-high heat until hot but not smoking. Working in batches, if necessary, cook the latkes until golden brown, about 2 minutes per side. Transfer the skillet to the oven and cook for about 5 minutes.
Serve the latkes with a scoop of ricotta, the roasted tomatoes, zucchini and fried eggs.
Portuguese Chourico and Peppers
Category: world-cuisine
By MRSBONA

Great as a sandwich like sloppy Joes or over mashed potatoes or rice.

Ingredients:
2 pounds chorizo sausage, casings removed and crumbled
2 medium (blank)s green bell peppers, seeded and chopped
2 medium (2-1/2" dia)s sweet onion, peeled and chopped
1 (6 ounce) can tomato paste
1 cup red wine
1 cup water
2 tablespoons crushed garlic

Directions:
In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.

Prep time: 15 mins
Cook time: 10 hrs
Total time: 10 hrs 15 mins
Yields: 8 servings

Calories: 578.8
Fat: 43.6 g
Saturated fat: 16.4 g
Carbohydrates: 11.5 g
Sugars: 4.7 g
Dietary fiber: 1.9 g
Protein: 29 g
Cholesterol: 99.9 mg
Sodium: 1574 mg
Sauteed Mahi Mahi


Ingredients:
mahi mahi, flour, butter, garlic cloves, white wine, capers

Directions:
Slice the mahi-mahi into 3" thick pieces.
Salt and pepper the mahi mahi filet.
Flour each piece and place on side.
Heat butter in pan on medium low. Crush garlic and place in with butter while cooking.
Add white wine immediately and bring up heat. Place mahi-mahi filet in pan and sautÃ© on both sides.
If desired, add 1/2 teaspoons capers to pan five minutes prior to completion of each individual filet.
Cook with capers for another 2 minutes. Serve.
Old Mill Restaurant's Signature Corn Chowder


Ingredients:
butter, onions, flour, water, potatoes, half-and-half, frozen corn, green bell pepper, red bell pepper, garlic powder, onion powder, white pepper

Directions:
Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
Sauté chopped bell peppers in remaining butter till tender.
Add to potato and onion mixture.
Stir to mix well, bring to boil; add half and half and corn.
Simmer for 15-20 minutes.
*Seasonings are to taste. Taste often and add extra as desired.
Larb (Laab) Thai Meat Salad With Mint and Lemongrass


Ingredients:
fresh lime juice, fish sauce, sugar, low sodium chicken broth, ground chicken, pork, green onion, shallot, fresh lemongrass, serrano chili, fresh cilantro leaves, fresh mint leaves

Directions:
Combine the first four ingredients in a medium bowl. Save this sauce for later.
Simmer the broth in heavy large skillet over medium heat. Add the ground chicken. Simmer until cooked through, breaking up any clumps of meat with a spoon, about 8 minutes. Add green onions, shallots, lemongrass and chillies. Stir until vegetables are tender and most of liquid has evaporated, about 4 minutes. Remove from heat. Stir in sauce, cilantro and mint.
You can serve this salad as is with butter lettuce or use it as a filling for your fresh rolls.
Sauerkraut Soup Ala Sooz's Family


Ingredients:
butter, smoked sausage, onion powder, flour, thyme, parsley, black pepper, chicken broth, milk, half-and-half, sauerkraut, Velveeta cheese

Directions:
Melt butter in a large dutch oven.
Chop the sausage coarsely by hand or in a food processor (leave the casing on].
Transfer the sausage to pan with melted butter, and season with onion powder (or add onion].
Saute over medium heat until the sausage is lightly browned, about 10 minutes.
On a small plate combine the flour, thyme, parsley and pepper. Add to the sausage and brown all together until the mixture bubbles up, about 5 minutes.
Add the chicken broth, milk and the half-and-half, and cook stirring until the mixture again bubbles up, about 5 minutes.
Add the sauerkraut and it juice and bring to a boil; the mixture will continue to thicken.
Reduce heat and add Velveeta, stirring until melted.
Lemon Cream Chicken With Pasta


Ingredients:
bow tie pasta, olive oil, chicken breast fillets, cornflour, water, lemon rind, lemon juice, sugar, garlic clove, sage, parsley

Directions:
Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.].
Add the pasta and cook till just tender. Drain well.
Heat oil in a large pan and fry chicken in batches till tender. Remove.
To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
Add the chicken, cooked pasta and parsley.
Stir until hot.
Dijon Butter


Ingredients:
unsalted butter, sweet butter

Directions:
Allow the butter to come to room temperature.
Blend the ingredients together.
Place in a tub or wrap in plastic wrap to form a tube shape and refrigerate until firm.
Serve over hot food, yummy!
Chocolate Chocolate Chip Cookies


Ingredients:
butter, sugar, eggs, vanilla, flour, baking soda, salt

Directions:
Preheat oven to 325 degrees F.
In a Bowl, whisk together the flour, cocoa, baking soda, and salt.
In another bowl, cream the butter and the sugar. Add the eggs one at a time. Add the vanilla.
Add half of the flour mixture to the butter mixture and fold inches.
Add 1/2 the chocolate chips and fold inches.
Add the remaining flour mixture and fold in.
Add the remaining chocolate chips and fold inches.
Roll into small balls and bake on a baking tray for 8-10 minutes. Allow to cool a little before enjoying them with a big glass of milk.
9-Grain Rice (Gugokbap)


Ingredients:
black rice, pearl barley, barley, brown rice, glutinous rice, azuki beans, dried black beans

Directions:
Thoroughly combine all ingredients, and store in an airtight container.
To cook, wash gugokbap thoroughly, then cook in rice cooker according to manufacturer's directions, using the "brown rice" cycle.
Alternatively, cook on stovetop using your favorite method.  Whole grains will take at least 45 minutes to one hour to cook.
Potato and Broccoli Medallions


Ingredients:
russet potatoes, swiss cheese, green onions, broccoli, heavy cream

Directions:
Preheat oven to 375 degrees F.
Spray 16 muffin tins with vegetable spray.
Mix together potatoes, cheese, broccoli, and onions into each muffin cup. Season with salt and pepper and top each cup with  2 tablespoons of heavy cream.
Cover with foil and bake for 30 to 40 minutes, removing the foil halfway through cooking time.
Greek Mama


Ingredients:
"dark rum"

Directions:
"Shake with ice and strain pouring into a martini glass."
Cowboy Casserole


Ingredients:
ground beef, barbecue sauce, Bisquick baking mix, milk, butter, margarine, cheddar cheese

Directions:
Brown ground beef and drain, preheat oven to 425°F.
Stir baked beans and barbecue sauce into beans heat to boiling while stirring, pour into sprayed 2 quart casserole dish.
Stir Bisquick mix, milk, and butter until dough forms. Drop by spoonfuls onto beef mixture.
Bake uncovered 20 minutes until topping is golden brown.
Sprinkle with cheese and cook about  3 minutes more or until cheese is melted (I like to let the cheese get a little crisp].
Best Hawaiian Steak Stacks #5FIX


Ingredients:
"tomatoes"

Directions:
Slice spam into 8 slices. Set aside.
Preheat a large skillet to medium high heat. Add oil.
Using your hands "press" an ample amount (1 1/2 - 2 tablespoons] of hashbrowns on each side of each slice of spam.
Gently place into heated skillet and brown for 3 - 4 minutes per side. Do not try to move until browning.
Sprinkle both sides with cajun seasoning and serve with tomato slices.
Portobello Mushroom BLTs


Ingredients:
olive oil, portabella mushrooms, tomatoes, red onion, arugula, mayonnaise

Directions:
Heat half of the olive oil in a large frying pan over medium-high heat. Add turkey bacon, cooking slices for 4 to 5 minutes per side. Remove from heat. Add remaining olive oil and then add mushrooms, sautéing until just cooked.
Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy.
Stuffed Pea Pods
Category: appetizers-and-snacks
By Pam

For the perfect appetizer for baby showers, garnish each one of these cream-stuffed goodies with a bit of cream cheese and one, two or even more individual peas, depending on how many she's expectin'! Or if you prefer, garnish with cooked baby shrimp.

Ingredients:
20 pods snow peas
1 (8 ounce) container herb and garlic flavored cream cheese, softened
1 bunch spinach - rinsed, stemmed, and dried

Directions:
Remove string from pods and trim off the blossom end. Make a small slit on flat side of pod.  Soak pods in ice water for about 1 1/2 hours.  Drain and dry pods. Put cream cheese in a pastry bag and pipe enough cheese into pods until full.  Arrange pods on a platter lined with spinach or lettuce. Garnish each pod with a bit of cream cheese studded with the appropriate number of peas, depending on how many the mother-to-be is expecting.

Prep time: 10 mins
Total time: 1 hr 50 mins
Yields: 20 stuffed pea pods

Calories: 150.3
Fat: 12.3 g
Saturated fat: 8.5 g
Carbohydrates: 5.3 g
Sugars: 1.3 g
Dietary fiber: 1.5 g
Protein: 3.1 g
Cholesterol: 36.1 mg
Sodium: 262 mg
Hatteras Style Clam Chowder
Category: soups-stews-and-chili
By O. Romaine

This is 'Hatteras style.'  I work in a restaurant near the North Carolina coast and make this two times a week.  I have scaled down the batch for home use.  It is very simple.  You can also use the bacon grease to saute the vegetables in.

Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
5 stalks celery, sliced
4  carrots, sliced
4 cups peeled, cubed white potatoes
2 (16 ounce) cans minced clams, with juice
3 quarts clam juice
1 teaspoon dried thyme
½ teaspoon ground black pepper
8 slices crisp cooked bacon, crumbled

Directions:
In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften.  Stir in potatoes, clams, clam juice, thyme, pepper and bacon.  Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 264.8
Fat: 4.2 g
Saturated fat: 0.5 g
Carbohydrates: 23.7 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 32 g
Cholesterol: 85.8 mg
Sodium: 940.7 mg
Brown's Cottage Pie


Ingredients:
ground beef, celery, mushrooms, frozen lima beans, condensed beef broth, Worcestershire sauce, turnip, butter, milk, dried chives

Directions:
Set the oven to 400°F.
Boil a large pot of water, add turnips and potatoes.
In a large wok or saucepan, fry ground beef until cooked, lift out beef and use fat to fry onions.
When onions begin to caramelize, add celery and continue to fry.
When celery is cooked, add mushrooms and continue to fry.
Put beef back in pan, add peas, lima beans, green beans, broth, Montreal Steak Spice, HP sauce, and Worcestershire sauce. Reduce heat and simmer for 15 minutes, stirring occasionally.
Drain potatoes and turnip, mash them. Add butter, milk, garlic salt, and chives, mix and mash thoroughly.
Grease a 13x9 pan with butter. Pour in meat and vegetables, pack them down flat and even across pan. Spread mashed potatoes on top. I like to use plastic trowels to first get the top perfectly flat, and then use a notched trowel to put a wavy texture on it. The pie may be covered with foil and refrigerated at this point if you wish. Bake at 400°F for 35 minutes, preferably with a convection fan, turning the pan around halfway through to brown the topping evenly.