xiaoxl/recipe_data huggingface dataset:
A Wheat Krispies Treat


Ingredients:
marshmallows, margarine, butter, skim milk, vanilla extract

Directions:
Measure out cereal; set aside.
Line a 9x9 baking dish with wax paper or with greased plastic wrap. Prepare a second sheet for the top. Grease a wooden spoon.
In a LARGE* microwavable bowl, melt butter - about 30 seconds.
Turn the bowl in order to coat sides with melted butter.
Add milk and vanilla; return to the microwave. Heat until marshmallows are huge and puffed-up (watch that they don't overflow] - about 2 or 3 minutes.
With your greased spoon, stir until marshmallows are well mixed with butter, milk, and vanilla - there should be no lumps (it looks like marshmallow cream].
Incorporate puffed wheat, making sure to coat all the cereal.
Pour into prepared pan; cover with second piece of wax paper. Press FIRMLY into pan.
Refrigerate at least 30 minutes.
With the help of the paper, lift out and place on a cutting board or counter top; remove top layer of paper. Using a sharp, wet knife, cut into squares. If knife starts sticking, just re-wet it.
Serve, making sure to remove any paper from the bottom.
Keep refrigerated.
* If you don't have a large enough microwavable bowl, you can put the puffed wheat into a regular bowl and pour the melted marshmallow over top. You will need a bowl containing at least 2 quarts to prevent marshmallows from spilling over.
Simple Flourless Chocolate and Chestnut Truffle Cake With Fresh


Ingredients:
dark chocolate, butter, chestnuts, sugar, milk, eggs, brandy, pure vanilla extract, instant coffee granules, confectioners' sugar, brandy, pure vanilla extract

Directions:
Preheat the oven to 150C
Melt the chocolate and butter in a glass or ceramic bowl set over a pan of simmering water.
Meanwhile, put the rest of the cake ingredients into the blender and blend until completely smooth.
Prepare a cake pan (preferably a spring form] by greasing with butter and cutting out some greaseproof paper to fit the bottom.
Once the chocolate and butter have melted, pour into the blender with everything else (you may have to do this in 2 batches depending on the size of your blender].
Blend well and pour into the prepared cake pan(s]  Bake for 1 hour (check after 45 minutes] when a toothpick inserted into the centre comes out dry it is ready.
Leave to cool in the pan then cover and transfer to the fridge.
Next day Whip the cream adding the brandy and sugar.
Turn the cake out, split and fill with cream.
Keep refrigerated until ready to serve.
Liz's Swirled Peppermint Marshmallows.


Ingredients:
water, vanilla, gelatin, sugar, light corn syrup, water, salt, confectioners' sugar, potato starch

Directions:
To dissolve the gelatin:
In a large mixing bowl, add water, vanilla and peppermint extract - sprinkle gelatin over the mixture to bloom and set aside.
To prepare the sugar syrup:
In a medium to large heavy saucepan, combine sugar, corn syrup, water, and salt. Cover saucepan and bring to a boil over medium to medium-high heat - uncover and allow to cook, without stirring, until it reaches 240 degrees (soft-ball stage].
Place the mixing bowl with the bloomed (softened] gelatin onto the stand mixer, with the whisk attachment in place, and turn the speed to medium. Carefully pour the hot syrup gradually down the side of the bowl - keep the speed around medium so the mixture doesn't splash out of the bowl. When all of the syrup has been added, increase speed to high and beat until the mixture is very fluffy and stiff, but still pourable, about 8-10 minutes.
When the marshmallow mixture is ready, scoop it into a 10" x 15" baking pan lined with parchment paper and coated with nonstick spray. Quickly dribble food coloring all over the top and use a sturdy wooden skewer or toothpick to swirl the color into the marshmallow. Set the pan aside until the mixture firms up, at least 8 to 10 hours.
Before cutting, sift together equal parts confectioners' sugar and potato starch. I used roughly 1/3 cup of each.
Dust the top of a cutting board with the confectioners' sugar mixture - turn the marshmallows out onto the cutting board and peel away the parchment paper. Dust the marshmallow slab all over with the confectioners' sugar mixture. Using a thin, sharp knife, slice the marshmallow into the desired size and shape. Dip all cut edges in confectioners' sugar mixture, shaking off any excess, to keep the marshmallows from sticking.
Makes several dozen depending on the size they are cut into.
Doog's Meatloaf


Ingredients:
onion, ketchup, milk, eggs, ketchup, brown sugar

Directions:
Mix all ingredients well - split the mixture evenly between two loaf pans.  Bake @ 350° for 1 1/2 hours.
Before applying the topping pour off any grease (should be minimal if you use chuck].  Mix ketchup & brown sugar together & spread evenly over the two loafs.
Aunt Dunette's Italian Anise Biscotti


Ingredients:
eggs, baking powder, sugar, anise seed, flour, vanilla

Directions:
Beat eggs, sugar, and oil.  Mix in flour, baking powder, vanilla, and anise.  Spread in greased metal ice cube trays or loaf pans.  If using loaf pans, only fill 1/3 full.  This recipe makes about 3 trays or pans worth.
Bake 20-25 minutes at 350 degrees.  Remove from oven and cut in slices crosswise.  Place slices on baking sheet and brown under broiler, then flip slices and brown on other side.  Watch the cookies carefully, it is easy to burn them in this step.  Normally the best idea is to broil with oven door open a crack and watch as they go.
Grilled Salmon with Avocado Dip
Category: world-cuisine
By Carolin

This dip fits perfectly with grilled salmon. Serve with rice. Greek style yogurt is a bit more sour than regular plain yogurt.

Ingredients:
2  avocados - peeled, pitted and diced
2 cloves garlic, peeled and minced
3 tablespoons Greek-style yogurt
1 tablespoon fresh lemon juice
salt and pepper to taste
2 pounds salmon steaks
2 teaspoons dried dill weed
2 teaspoons lemon pepper
salt to taste

Directions:
Preheat an outdoor grill for high heat, and lightly oil grate. In a medium bowl, mash together avocados, garlic, yogurt, and lemon juice. Season with salt and pepper. Rub salmon with dill, lemon pepper, and salt. Place on the prepared grill, and cook 15 minutes, turning once, until easily flaked with a fork. Serve with the avocado mixture.

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

Calories: 396
Fat: 26.9 g
Saturated fat: 5 g
Carbohydrates: 6.8 g
Sugars: 0.8 g
Dietary fiber: 4.6 g
Protein: 32 g
Cholesterol: 90.7 mg
Sodium: 640.4 mg
Creamy Mushroom Beef Soup


Ingredients:
lean ground beef, water, milk, beef bouillon cube, onion powder, garlic powder, salt, black pepper, parmesan cheese, potatoes, mozzarella cheese

Directions:
Brown the beef in a large pot until no longer pink. Drain any excess grease.
Mix the rest of the ingredients in with the beef. Cook over medium heat for 20 minutes, stirring occasionally.
Note: If using instant rice you made need to put in an additional cup of water.
Chef John's Shrimp Fra Diavolo
Category: world-cuisine
By Chef John

This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.

Ingredients:
1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½  yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

Directions:
Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices. Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl. Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds. Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes. Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

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

Calories: 247.2
Fat: 8.2 g
Saturated fat: 1.3 g
Carbohydrates: 12.5 g
Sugars: 2 g
Dietary fiber: 2.7 g
Protein: 20.8 g
Cholesterol: 172.6 mg
Sodium: 906.6 mg
Roasted Asparagus With Garlic Dressing


Ingredients:
fresh asparagus, light soy sauce, reduced sodium soy sauce, garlic, sugar, water

Directions:
Preheat the oven to 475 degrees. Snap off the tough woods ends of the asparagus and rinse the spears.  Drain on paper towels.  Spread the asparagus out on a cookie sheet and brush or toss with the olive oil.
Roast the asparagus 10 to 12 minutes, or until tender when pierced with the tip of a knife.  Alternatively, you can grill or steam the asparagus for 4 to 5 minutes, until tender.  Arrange the asparagus on a serving plate.
Stir together the ingredients of the garlic dressing until the sugar has dissolved.  Pour over the asparagus or serve as a dipping sauce.  Serve warm or at room temperature.
Rose's World Famous Pancakes


Ingredients:
eggs, milk, flour, baking powder, sugar, salt

Directions:
Preheat griddle., Beat eggs and milk together., Add dry ingredients and beat well., Pour on griddle., Cook until bubbles appear and flip over.
Velveeta Grilled Jalapeno Poppers


Ingredients:
elbow macaroni, milk

Directions:
HEAT grill to medium-high heat.
COOK macaroni in medium saucepan as directed on package, omitting salt; drain. Return macaroni to pan. Add VELVEETA® and milk; cook on low heat 5 minute or until VELVEETA® is completely melted and mixture is well blended, stirring constantly.
SPOON macaroni mixture into pepper halves; wrap with bacon to completely enclose filling, overlapping edges of bacon as needed. Secure with wooden toothpicks. Cover grill grate with foil. Place peppers, cut sides down, on foil.
GRILL 20 minute or until bacon is crisp and peppers are heated through, turning after 10 minute Remove and discard toothpicks before serving peppers.
Kraft Kitchens Tips:
Variation: These delicious poppers can be baked in the oven instead of cooking them on the grill. Heat oven to 400ºF. Stuff peppers as directed. Secure each popper with wooden toothpick. Place, cut sides up, on foil-covered baking sheet, sprayed with cooking spray. Bake 20 minute or until bacon is crisp and peppers are heated through.
Special Extra:  Prepare using Jalapeno VELVEETA®.
No Beans, No Tomato Chili


Ingredients:
ground beef, water, pepper, Accent seasoning, chili powder, garlic powder, cumin, onion powder, salt

Directions:
In the 3 cups of water, simmer the meat for 30 minutes(do not brown the meat before boiling it]. Crumble the meat up as you add it to the water. There should not be any large pieces.  After 30 minutes add the remaining ingredients.
Simmer for 2 hours, stirring occasionally.
Serve this up with some cheese and extra onions if you want.
Panfried Smashed Potatoes


Ingredients:
water, salt, extra virgin olive oil, parmigiano-reggiano cheese, fresh ground black pepper

Directions:
Cover potatoes with cold water in a 3-4 quart pot and add salt. Boil until almost tender, 10-15 minutes. Drain potatoes.
Move to a baking sheet and lightly crush to about 3/4" thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12" heavy skillet over medium high heat until it shimmers. Move potatoes with a spatula to the skillet. Lower heat to medium low and cook, turning once, until golden brown, about 10 minutes on each side.
Serve sprinkled with cheese. Season generously with black pepper. Enjoy!
Note:.
Fried potatoes can be kept warm in a sheet pan in a 200*F. oven up to 30 mnutes.
Chicekn & Bacon Quesadillas


Ingredients:
lean bacon, flour tortillas, butter, pico de gallo, colby-monterey jack cheese, sour cream, salsa, chicken breasts

Directions:
Slice bacon and fry until bacon starts to turn crisp but not hard and brittle.
Remove from pan, drain bacon and set aside.
Spread butter lightly on one side of the flour tortilla shell.
Place buttered side of shell down, into a non-stick fry pan that has been preheated on medium heat.
Sprinkle 2 tablespoons of bacon over entire shell, then add 1 tablespoon Pico de gallo, and 1/4 cup shredded Colby/Monterey Jack cheese over the bacon.
Add pieces of the cooked chicken.
Place the second flour shell on top of fixings, buttered side up.
Cook for about one- two minutes just long enough to heat the inside ingredients and then carefully flip the quesadilla on the other side and finish cooking.
The quesadilla should be heated through but not browned.
Remove quesadilla and place on a serving dish and cut into individual triangle serving pieces.
Serve quesadillas with your favorite guacamole sour cream, and picante sauce.
Cream-Of-Chicken Cheesy Potatoes


Ingredients:
frozen hash browns, butter, salt, pepper, onion, sharp cheddar cheese, sour cream, butter

Directions:
Combine hashbrowns, 1/2 cup butter, salt, pepper, onions, chicken soup, cheddar cheese, & sour cream in a large bowl.
Place in a buttered 9x13 inch pan.
Melt 1/4 cup butter and mix with cornflakes.
Sprinkle on top of hashbrown mixture.
Bake at 350 degrees for 45 minutes.
Jans Polish Sauerkraut Side Dish


Ingredients:
sauerkraut, bacon, onion

Directions:
Fry bacon until just about crisp.
Place on a paper towel to drain fat.
Discard fat from frying pan except for about 1 tablespoon.
Chop onion into 1 inch pieces.
Place in pan and saute until translucent.
Place on same paper towel to drain fat.
In a large pot, place sauerkraut,1 or 2 cans of water, bacon and onion.
Cook sauerkraut at least one half hour.
Add salt and pepper to taste.
Serve.
Tastes better the next day.
Optional- You can cook a link (1 pound] of fresh Polish sausage for added flavor and use the meat as part of your meal.
Chocolate & Vanilla Cheesecake


Ingredients:
cream cheese, sugar, sour cream, vanilla, flour, eggs, sugar, vanilla extract, graham cracker crumbs, sugar, butter

Directions:
PREPARE GRAHAM CRACKER CRUST--------.
Mix cracker crumbs, sugar& melted butter.
Press mixture onto bottom and ½ inch up side of 9 inch springform pan.
Bake at 350° for 8 to 10 minutes.
Cool.
CHEESECAKE-------.
Combine cream cheese, ¾ cup sugar, sour cream& 2 teaspoons vanilla in a large bowl; beat on med.
speed until smooth.
Add flour, 1 tablespoon at a time, blending well.
Add eggs; beat well.
COCOA MIXTURE------.
Combine cocoa and ¼ cup sugar in small bowl.
Add oil and ½ teaspoon vanilla.
Add 1 ½ cups of the cream cheese mixture; mix until well blended.
Spoon plain and chocolate mixtures alternately into prepared crust, ending with dollops of chocolate on top; gently swirl with knife for marbled effect.
Bake at 450° for 10 minutes; do not open the oven door; decrease temp.
to 250° and continue to bake for 30 minutes.
Turn off oven.
Leave the cheesecake in the oven for 30 minutes without opening the door.
Remove from oven.
Loosen cake from side of pan.
Cool completely.
Chill thoroughly.
Chicken and Broccoli Pasta Recipe


Ingredients:
olive oil, boneless skinless chicken breast half, onion, garlic cloves, diced tomatoes, fresh broccoli florets, salt, pepper, dried oregano, dry penne pasta, fresh basil leaf, parmesan cheese

Directions:
Take a large skillet with olive oil, put over medium heat, and add chicken. It must be cooked till becoming hardly brown. Season with garlic and onion. Cook for about five minutes, till garlic becomes lightly golden.
After five minutes add broccoli and tomatoes. Season with salt and pepper. Add oregano. Let to boil over medium heat for about ten minutes.
At the same time, put a medium pot with water over medium heat. Add salt and pasta. Bring to boil. Cook for ten minutes till pasta becomes tender. Fill the chicken sauce in the pot and mix well.
Add Parmesan cheese on the top and serve with a smile!
Rhubarb-Raspberry-Apple Pie


Ingredients:
all-purpose flour, salt, shortening, cold water, sugar, cornstarch, all-purpose flour, fresh rhubarb, frozen rhubarb, fresh raspberries, cooking apple, milk, sugar

Directions:
In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened.
Divide dough in half. Form each half into a ball.
On a lightly floured surface, roll half of the pastry into a 12-inch circle, line a 9-inch pie plate with pastry.
Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry.
Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown.
Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
Using a 2- to 3-inch cutter, cut pastry into desired shapes(leaves are a nice choice], cover cutouts loosely; set aside.
Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
Cook over low heat, stirring frequently, until fruit begins to juice out then increase heat to medium and cook and stir over medium heat until thickened and bubbly.
Transfer to the baked pie shell. Brush edge of pie with milk and  place pastry cutouts over fruit filling and around the edge of the pie.
Brush pastry cutouts with milk and, if desired, sprinkle with sugar.
Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown, cool on a wire rack. Makes 8 servings.
For a Double-Crust Pie: For a conventional pie with a filling that doesn't require precooking, line pie plate with half of the pastry, as directed above, except do not trim pastry or fold under. Omit the prebaking step. Set pie plate aside. Roll out second half of pastry; cover with waxed paper and set aside. To prepare filling, omit the cornstarch and reduce the raspberries to 1 cup. In a large mixing bowl stir together the sugar and, if using fresh rhubarb, 6 tablespoons of all-purpose flour. (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.] Stir in the rhubarb, raspberries, and apple. Transfer filling to the pastry-lined plate. Trim pastry even with rim of pie plate. Cut slits in top crust; place crust over filling. Fold top crust under bottom crust; flute edge as desired. Cover edges with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack.
Make-Ahead Tip: Bake pie up to 8 hours before serving.
German's Sweet Chocolate Pie--Lightened Version


Ingredients:
nonfat milk, low-fat cream cheese, sugar, graham cracker pie crust, chocolate curls

Directions:
Microwave chocolate and 2 tbsp milk in a large microwave-safe bowl for 1 minute. Stir; microwave 1 minute or until chocolate is almost melted. Stir until completely melted.
Add cream cheese, sugar, and remaining milk (3 tbsp + 1 tsp]. Beat with a whisk until mixture is well combined. Chill for 10 minutes or until cooled.
Fold in Cool Whip Lite and spoon mixture into pie crust.
Freeze for 4 hours or until firm.
Let pie stand at room temperature for 15 minutes before serving. Garnish with chocolate curls or any other garnishes as desired.
Parmesan Sesame Chicken
Category: main-dish
By Sarah Stephan

A yummy way to jazz up your everyday breaded chicken breasts.

Ingredients:
1 cup bread crumbs
¼ cup Parmesan cheese
¼ cup sesame seeds
1  egg, beaten
4  boneless, skinless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the bread crumbs, Parmesan cheese, and sesame seeds. Place the egg in a separate bowl. Dip the chicken in the egg, then dip into the bread crumb mixture to coat. Place the chicken breasts in a shallow baking dish. Bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 328.1
Fat: 11.4 g
Saturated fat: 3 g
Carbohydrates: 21.8 g
Sugars: 1.8 g
Dietary fiber: 2.3 g
Protein: 33.2 g
Cholesterol: 118.1 mg
Sodium: 351.1 mg
Creamy PHILADELPHIA® Pasta Primavera
Category: trusted-brands-recipes-and-tips
By Philadelphia

Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.

Ingredients:
3 cups penne pasta, uncooked
2 tablespoons KRAFT Light Zesty Italian Dressing
1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2  zucchini, cut into chunks
1 ½ cups cut-up fresh asparagus (1-inch lengths)
1  red pepper, chopped
1 cup fat-free, reduced-sodium chicken broth
4 ounces PHILADELPHIA 1/3 Less Fat Cream Cheese, cubed
¼ cup KRAFT Grated Parmesan Cheese

Directions:
Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well. Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)

Prep time: 15 mins
Total time: 30 mins
Yields: 6 (1 1/3-cup) servings

Calories: 426.5
Fat: 16.4 g
Saturated fat: 6.4 g
Carbohydrates: 39 g
Sugars: 2 g
Dietary fiber: 3.4 g
Protein: 28.8 g
Cholesterol: 82.1 mg
Sodium: 577.3 mg
Maple Glazed Delicata Squash


Ingredients:
maple syrup, fresh sage leaf, olive oil, salt

Directions:
Heat oven to 400 degrees.
Cut off squash ends, halve lengthwise, seeded and sliced into 1 inch half moons.
In a small saucepan, combine maple syrup and sage, bring to simmer, reduce heat to low, cover and cook 15 minutes, set aside, covered.
In a bowl, toss squash slices with olive oil and salt.
Transfer to a a foil lined baking sheet in a single layer, bake at 400 for 20 minutes.
Pour maple syrup mixture evenly on top of squash, bake 20 minutes more until squash is browned and tender.
Jerk Chicken Wings


Ingredients:
chicken wings, scallions, hot green chili peppers, bay leaves, garlic cloves, distilled white vinegar, ground allspice, dried thyme, salt, fresh ground pepper, cayenne pepper

Directions:
Remove tips from chicken wings and separate wings at joint if desired; place wings in large bowl.
Place remaining ingredients in food processor or blender and process until thick paste forms.  Spoon onto chicken and stir to coat.  Let stand covered at room temperature 2 hours or refrigerate overnight; turn wings occasionally in marinade.
Heat broiler (or grill].
Place half the wings on broiler pan and broil 4 inches from heat for 10 minutes each side.  Transfer to serving platter.  Scrape marinade from broiler pan and spread on wings.  Repeat with remaining chicken wings.  Let cool and serve.