xiaoxl/recipe_data huggingface dataset:
Chocolate Meringue Tart.


Ingredients:
unsalted butter, sugar, water, salt, cream of tartar, vanilla bean paste

Directions:
BASE:
Lightly grease a 9-inch fluted tart tin with a removable base.
Process the cookies until finely chopped. Add the butter and process until combine.
Press the mixture into the base and up the sides. Chill for 15 minutes.
FILLING:
Melt the chocolate and cream in a double boiler, stirring until melted and smooth. Set aside to cool for 15 minutes.
Spread the base with a thin layer of chocolate hazelnut spread. Poor the chocolate ganache over the top,. Chill for 2 hours or until firm.
ITALIAN MERINGUE:
Combine 2/3 cup of sugar, 1/4 of water and a dash of salt into a small saucepan. Over a medium to high heat bring to the boil. Stirring until sugar is dissolved.
Cook with out stirring until a candy reaches 240 degrees (about 5 minutes].
Combine cream of tartar and 3 egg whites into a large metal bowl.
Beat with a mixer on high speed until medium peaks form.
Gradually add sugar syrup to the egg whites. Beat until firm peaks. Add vanilla.
Spoon meringue over the chocolate tart. Make the top uneven for a rustic look.
Use a blow torch or a really hot grill to brown the top.
Blueberry Banana Muffins (Gift Mix in a Jar)


Ingredients:
baking soda, baking powder, sugar, flour, milk, butter, eggs, vanilla extract, fresh blueberries, banana

Directions:
Creating the Gift in a Jar:
Wash and thoroughly dry a 1-quart wide-mouth canning jar.
Layer the ingredients in the jar as listed above starting with the baking soda, baking powder, sugar and then flour - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
BLUEBERRY BANANA MUFFINS GIFT TAG:
Additional ingredients to be added by the recipient: 3/4 cup milk, 3/4 cup butter, melted, 2 eggs, 1 tsp vanilla extract, 2 cups fresh blueberries and 1 large ripe banana, mashed.
BLUEBERRY BANANA MUFFIN INSTRUCTIONS:
Preheat oven to 375.
In a large bowl, combine the milk, butter, eggs and extract.
Add the contents of the jar, and stir just until mixed; do not overstir.
Gently fold in blueberries and banana.
Spoon the batter into greased or papered muffin tins, filling each cup two-thirds full.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the tin, then transfer to a wire rack and cool completely.
Serve immediately or store in an airtight container for up to 1 week.
Donna's Coleslaw Dressing
Category: side-dish
By DONNA2B

Creamy coleslaw dressing that is both tangy and sweet.

Ingredients:
1 cup mayonnaise
¼ cup heavy whipping cream
½ cup rice wine vinegar
2 tablespoons white sugar
1 teaspoon poppy seeds
salt and ground black pepper to taste

Directions:
Whisk mayonnaise, cream, and rice vinegar together in a bowl until smooth; stir in sugar and poppy seeds, mixing until sugar has dissolved. Season with salt and black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 237.1
Fat: 24.7 g
Saturated fat: 5 g
Carbohydrates: 4.3 g
Sugars: 3.5 g
Protein: 0.5 g
Cholesterol: 20.6 mg
Sodium: 159.1 mg
Jammin Jerk Chicken Freezer Dinner Kit


Ingredients:
chicken drumsticks, ketchup, brown sugar, apple cider vinegar, soy sauce, salt

Directions:
Combine all ingredients in a large freezer bag. Seal squeezing out as much air as you can.
To cook; thaw completely.
Preheat oven to 400 degrees F.
Cover a baking sheet with aluminum foil or
spray a casserole dish with Pam.
Place chicken in prepared dish reserving
marinade in a saucepan and bring to a simmer.
Roast for 30 - 40 minutes or until juices run clear.
Brush with remaining sauce just before serving.
Boussan Touba - Savory Beancakes (Burkina Faso)


Ingredients:
dried black-eyed peas, small onion, carrots, egg, flour

Directions:
Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much]. Season with salt and pepper and blend into a smooth paste.
Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.
Pasta Pearls and Olive Salad
Category: salad
By madchef

Acini di pepe is a small, round, pasta perfect for soups and salads. This salad can be served hot, cold, or my favorite, room temperature. Try some different combinations of additions to make variations, such as roasted broccoli with toasted almonds; sun-dried tomatoes, wilted arugula, olives, and feta cheese; spinach; or scallions and feta cheese.Israeli couscous or orzo can be substituted for the acini de pepe.

Ingredients:
½ pound acini di pepe pasta
2 tablespoons unsalted butter
1 tablespoon olive oil
4 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup pitted Kalamata olives, quartered
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a rolling boil; cook the acini di pepe in the boiling water until cooked through yet firm to the bite, about 9 minutes. Drain and transfer to a large bowl. While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat. Once the foam subsides, cook and stir the garlic and red pepper flakes in the butter mixture until the garlic is golden brown, about 2 minutes; remove from heat and stir the olives in with the garlic mixture. Transfer to bowl with the pasta and toss to combine. Season with salt and pepper to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 229.2
Fat: 9.7 g
Saturated fat: 3.2 g
Carbohydrates: 30 g
Sugars: 1.3 g
Dietary fiber: 1.1 g
Protein: 5.2 g
Cholesterol: 10.2 mg
Sodium: 187 mg
Chicken Stew


Ingredients:
olive oil, celery, carrot, onion, chopped tomatoes, low sodium chicken broth, fresh basil leaf, tomato paste, bay leaf, dried thyme leaves, chicken breasts, kidney beans

Directions:
Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, and onion. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. Stir in the tomatoes with their juices, chicken broth, basil, tomato paste, bay leaf, and thyme. Add the chicken breasts; press to submerge.
Bring the cooking liquid to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 25 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 5 minutes. Discard the bay leaf. Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency, about 10 minutes.
Discard the skin and bones from the chicken breasts. Shred or cut the chicken into bite- size pieces. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste.
Ladle the stew into serving bowls and serve with the bread.
Orange Shrimp Scampi


Ingredients:
linguine, extra virgin olive oil, unsalted butter, garlic cloves, shallot, small shrimp, sea salt, fresh ground black pepper, white wine, orange, fresh thyme leave, fresh basil leaf

Directions:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Reserve 1 cup pasta water.
In the meantime, in a large skillet, over medium-high heat, add 1 tablespoons oil and 1 tablespoons butter and when hot, add the garlic and cook until lightly browned about 1 minute Add in the shallots and cook until soft about 1 minute Add the shrimp and season with salt and pepper. Cook until the shrimp turn pink and are cooked through, 3 to 5 minute Remove and set aside.
To the skillet over high heat, add the wine, orange juice, orange zest and thyme and deglaze the skillet. Bring to a boil, lower heat to low and simmer 1 minute Return the shrimp, add in the remaining oil, butter and basil and toss to combine. Season with salt and pepper if needed, heat through; adding the pasta water if needed. Plate and serve over pasta.
Huevos Rancheros


Ingredients:
chorizo sausage, eggs, butter, flour tortillas, cheddar cheese, tomatoes, red onion, red wine vinegar, olive oil, fresh coriander

Directions:
Preheat oven to 160°C.
Make fresh tomato salsa.
Cook chorizo on heated grill plate until well browned.  Drain on absorbant paper; cover to keep warm.
Whisk eggs and cream in medium bowl.  Melt butter in medium frying an; cook egg mixture over low heat, stirring gently, until creamy.
Meanwhile, place tortillas on oven tray, sprinkle with cheese; warm in oven until cheese melts.
Divide tortillas among serving plates; top with egg, chorizo, and salsa.
FRESH TOMATO SALSA:.
Combine tomatoes, onion, vinegar, and oil in small bowl; cover, stand 15 minutes.  Stir in coriander just before serving.
Curried Quinoa Risotto (Gluten-Free, Vegan)


Ingredients:
olive oil, quinoa, onion, garlic clove, ginger, vegetable broth, curry powder, salt, cayenne

Directions:
Heat olive oil in a pan. Add chopped onions, garlic and ginger and sauté until onions are tender.
Add quinoa and sauté a few more minutes.
Add vegetable broth and bring to a boil. Reduce to a simmer and add curry powder. Cover.
While the quinoa is being cooked, add vegetables (starting with the ones that will take longer to cook].
When all water is absorbed, remove from heat. Adjust the taste with about 1 tsp of salt and some cayenne (if you like it hot].
Infuse love and serve!
Pecan-Crusted Honey Chicken


Ingredients:
Dijon mustard, honey, lemon juice, boneless skinless chicken breast halves, pecans, butter

Directions:
Preheat oven to 375., Mix mustard, honey and lemon juice., Brush mixture onto both sides of chicken breasts., Place chicken breasts in a single layer in a shallow baking pan., Combine pecans, bread crumbs, and butter., Sprinkle evenly over chicken, press lightly into chicken to secure., Bake 20 to 25 minutes or until chicken is cooked through.
QUICK & EASY BACON, CHEDDAR, SCALLION QUICHE


Ingredients:
bacon, cheddar cheese, scallion, eggs, heavy cream, garlic powder, onion powder, salt, black pepper

Directions:
Preheat oven to 350.
In a skillet, saute the bacon until cooked through. Remove from heat and dab with a paper towel to remove excess grease. Chop into bacon bits and add to a medium bowl.
Slice scallions width-wise and add to bacon. Add your shredded cheddar cheese, onion powder, garlic powder, and a pinch of salt and pepper. Toss to combine and evenly distribute between the two pie shells.
To the same bowl, add your eggs and cream, salt and pepper and whisk to combine. Pour custard evenly over the filling in tart shells and bake for 30 minutes or until shells are golden-brown and custard is set.
Orange Frosting


Ingredients:
butter, icing sugar, orange zest, skim milk

Directions:
"beat all ingredients until smooth then frost cake."
Spanakopita
Category: world-cuisine
By Bea Gassman

Greek spinach pie.

Ingredients:
3 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon vegetable oil
1 ½ cups finely chopped onion
8 ounces feta cheese, crumbled
1 ¼ cups shredded Swiss cheese
¾ cup grated Parmesan cheese
2  eggs, beaten
¼ cup chopped fresh parsley
1 dash ground cinnamon
1 cup butter, melted
1 (16 ounce) package phyllo dough

Directions:
Preheat oven to 375  degrees F (190 degrees C). Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and press to remove all water.  Meanwhile, heat oil in a large skillet over medium heat.  Saute onion until tender, but do not brown.  Stir in cooked spinach and continue cooking until all moisture has evaporated.  Remove from heat and cool to room temperature. In a large bowl combine feta cheese, Swiss cheese, Parmesan cheese, eggs, parsley and cinnamon.  Stir in spinach and onion mixture. Brush the bottom of a 17x11 inch jelly roll pan with butter.  Place 1 sheet of dough in the bottom of the pan; brush with butter.  Continue to layer 13 more sheets of dough, brushing every other sheet with butter.  Spread spinach and cheese mixture over dough.  Continue layering with remaining dough, brushing every other sheet with butter.  Tuck edges of dough under.  Brush top sheet with butter and, using a sharp knife, score top layer into diamonds. Bake in preheated oven for 40 minutes, or until golden brown.

Prep time: 1 hr 10 mins
Cook time: 40 mins
Total time: 1 hr 50 mins
Yields: 10 servings

Calories: 496.1
Fat: 34.5 g
Saturated fat: 20 g
Carbohydrates: 31.1 g
Sugars: 3.2 g
Dietary fiber: 3.4 g
Protein: 17.2 g
Cholesterol: 125.2 mg
Sodium: 816 mg
Cool Cucumber Relish


Ingredients:
cucumber, red onion, spicy brown mustard

Directions:
Combine cucumber, red onion, dressing and mustard., Enjoy on hot dogs!
Chayote Squash Side Dish
Category: side-dish
By Navy S.

A simple and elegant, EASY side dish made from an exotic, but inexpensive squash. Paired with chicken or fish, it rounds out a weeknight supper.

Ingredients:
1 tablespoon olive oil
1 clove garlic, minced
1  chayote squash, cut into 1/2-inch strips
½ teaspoon salt
ground black pepper to taste
½ teaspoon white sugar
¼ teaspoon red pepper flakes  (Optional)
1 tablespoon red wine vinegar

Directions:
Heat olive oil in medium skillet over medium-high heat. When oil is hot, add garlic, squash, salt, pepper, sugar, and red pepper flakes. Stir together and cook 2 to 3 minutes. Add vinegar to the squash mixture and cook 2 to 3 minutes longer, until the squash is slightly wilted, but still firm and crunchy. Taste, and add more salt or sugar if needed.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 cups

Calories: 89.8
Fat: 7 g
Saturated fat: 1 g
Carbohydrates: 7.2 g
Sugars: 2.8 g
Dietary fiber: 2 g
Protein: 1 g
Sodium: 584.1 mg
Fast Fruit Tarts


Ingredients:
fat-free vanilla pudding, miniature graham cracker pie crusts, strawberry, blueberries, kiwi fruit

Directions:
Place preserves in a small microwave safe bowl, microwave at high for 1 minute or until melted.
Spoon 2 tablespoons pudding onto each crust and top each serving with fruit.
Spoon 1 tablespoon preserves over each tart.
Chill until ready to serve.
Cheese and Beef Enchiladas
Category: trusted-brands-recipes-and-tips
By Sargento

Beat taco night with enchilada night! These restaurant-style spicy enchiladas will surely please a crowd.

Ingredients:
¾ pound lean ground sirloin or turkey
1 ½ cups diced red or green bell pepper
1 (1.25 ounce) package taco seasoning
8 (7 inch) flour or corn tortillas
2 cups SARGENTO® Fine Cut OR Traditional Cut Shredded 4 Cheese Mexican
1 ½ cups salsa or picante sauce
1 cup shredded lettuce
1 cup chopped tomato
½ cup light sour cream  (Optional)

Directions:
Heat large skillet over medium-high heat; add meat and bell pepper. Cook 5 minutes, stirring until meat crumbles and is no longer pink; drain. Add   mix and 1/2 cup water. Simmer, uncovered, 5 minutes or until sauce thickens, stirring occasionally. Spoon 1/3 cup meat mixture down center of each tortilla; sprinkle with 2 tablespoons cheese. Roll up; place seam-side down in greased 13x9-inch baking pan. Spoon salsa over enchiladas. Cover with foil; bake in preheated 375 degrees F oven 18 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 2 minutes more or until cheese is melted. Serve with lettuce, tomato, if desired, sour cream.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 4 servings

Calories: 709.1
Fat: 38.6 g
Saturated fat: 17.9 g
Carbohydrates: 57.2 g
Sugars: 9.7 g
Dietary fiber: 5.6 g
Protein: 36.2 g
Cholesterol: 109.7 mg
Sodium: 2079.5 mg
Favorite Arroz Con Pollo (Spanish Chicken With Rice)


Ingredients:
chicken, garlic cloves, salt, water, rice, olive oil, salsa, ground cumin, ground black pepper, tomatoes, black olives, green onions

Directions:
Simmer chicken, garlic, and salt in water 30 minutes.
Remove chicken, reserving 2 cups of the cooking liquid. De-bone and dice chicken. (chicken can be cooked and de-boned the night before.].
Saute rice in oil in skillet until golden. Stir in reserved cooking liquid, chicken, salsa, cumin, pepper, and an additional teaspoon of salt.
Bring to a boil, reduce heat, cover and simmer 15 minutes.
Layer top of skillet mixture with tomatoes, black olives, and green onions. Cover and continue cooking about 5 minutes, or until heated through.
Stir-Fried Sausage and Vegetables


Ingredients:
olive oil, Thai red curry paste, broccoli florets, red bell peppers, carrots, green onions, garlic cloves, andouille sausage, sliced water chestnuts, cooked rice

Directions:
In a large skillet, heat 1 tsp of oil.
Add cut sausage and cook until browned on both sides (about 10 minutes].
Remove from pan and drain on paper towels,.
Heat the last tsp oil and 2 tsp curry paste in the skillet over medium-high heat.
Add broccoli, pepper, carrots, onion and 1/4 cup teriyaki sauce.
Stir-fry 3-5 minutes.
Add garlic and water chestnuts and stir fry 1-2 minutes.
Add sausage and the remaining 1/4 cup teriyaki sauce.
Cook until sausage is heated through, about 3 minutes.
Serve over rice or pasta or eat by itself.
Enjoy.
Pepperoni Pasta Casserole


Ingredients:
pasta, cottage cheese, cheese, green pepper, onion

Directions:
Mix ingredients in a mixing bowl.
Transfer to a casserole dish.
Top with a few slices of pepperoni, shredded cheese, and parmesan cheese (optional].
Bake on 350 for 30 minutes.
Cajun Style Meatloaf
Category: meat-and-poultry
By Bill Echols

This is meatloaf with some kick! The seasonings really bring out the flavor of the meat.

Ingredients:
2  bay leaves
1 teaspoon salt
1 teaspoon ground cayenne pepper
1 teaspoon ground black pepper
½ teaspoon ground white pepper
½ teaspoon ground cumin
½ teaspoon ground nutmeg
4 tablespoons butter
¾ cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped green onions
4 cloves garlic, minced
1 tablespoon hot pepper sauce
1 tablespoon Worcestershire sauce
½ cup evaporated milk
½ cup ketchup
1 ½ pounds ground beef
½ pound andouille sausage, casings removed
2  eggs, beaten
1 cup dried bread crumbs

Directions:
In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside. Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally. Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 6 to 8 servings

Calories: 548.4
Fat: 40.8 g
Saturated fat: 17.4 g
Carbohydrates: 19.3 g
Sugars: 7.8 g
Dietary fiber: 1.4 g
Protein: 25.7 g
Cholesterol: 158 mg
Sodium: 1184.3 mg
Spaghetti Squash Shrimp Scampi


Ingredients:
spaghetti squash, garlic cloves, spinach, salt, white wine, broth

Directions:
Preheat oven 375.  Cut squash in rings, scoop out seeds.  Arrange foil lined cooking sheet with cooking spray.  Bake for 45 minute  Cool slightly and scoop out strands.
Heat wine/broth in skillet add pepper & garlic, cook 30 sec.  Add shrimp and sauté until done.  Add spinach until it wilts.  Add squash to pan and sprinkle with salt.  Serve.
2 cups = 349 cal, 20 protein, 24 carbs, 6 Fiber.
Berrylicious Oatmeal Breakfast


Ingredients:
oatmeal, walnuts, brown sugar, baking powder, cinnamon, salt, milk, egg, vanilla extract, bananas, berries, butter, maple syrup

Directions:
Preheat the oven to 200 degrees of Celsius.
Mix the oatmeal, walnuts, sugar baking powder, cinnamon and salt in a bowl.
In another bowl mix the egg, vanilla extract and milk together.
Peel the bananas, cut them into 1 cm slices and lay them on the bottom of your buttered baking dish.
Lay 2/3 of the berries on the bananas and pour on the oatmeal mixture.
Pour the milk mixture on top of the oatmeal and use a spoon or something to push the oatmeal a bit down, so they have been in the milk mixture.
Lay on the rest of the berries and little pieces of butter.
Bake in the oven for about 35-45 minutes until it's golden brown on the top.
Take it out from the oven and let it cool for some minutes.
Pour on the maple sirup (how much you like] and serve! Can be also served with milk.
Sarah Shipley's Chicken Pot Pie


Ingredients:
colby, cheddar cheese, flour, celery, lemon juice, low-fat mayonnaise, poultry seasoning, salt

Directions:
Toss cheese with flour.
Combine cheese and almonds with turkey, celery, lemon juice, mayonnaise, poultry seasoning and salt. Mix well.
If using refrigerated dough, follow mfg's directions. Line 8- or 9-inch pie plate with one of the pastry rounds. Fill with turkey mix. Top with second pastry round. Trim edges to 1/4-inch and crimp to seal. Flute as desired. Cut vents or decorative designs in top to allow steam to escape.
Bake at 400°F 30 to 35 minute.
Italian Shrimp Fettuccine


Ingredients:
olive oil, fresh mushrooms, green onions, garlic, diced tomatoes, fresh parsley, white wine, fettuccine, raw shrimp, lemon juice

Directions:
Heat the oil in a large skillet over medium heat until hot.
Add the mushrooms, green onions, and garlic.
Saute for 1-2 min or until green onions start to soften.
Stir in the tomatoes, parsley and wine.
Bring to a boil.
Reduce heat and simmer for 20 minutes to allow the flavors to blend.
Meanwhile, cook the fettuccine in a large pot of boiling salted water according to package directions and drain.
Add the shrimp and lemon juice to tomato mixture.
Cook for 1-2 minutes or until the shrimp turn pink.
Serve over the cooked fettuccine.
Pumpkin Bars


Ingredients:
sugar, baking soda, baking powder, salt, cinnamon, eggs, flour, canned pumpkin, butter, cream cheese, vanilla, powdered sugar

Directions:
Pumpkin Bar:, Mix all the ingredients together., Pour into 14 ½ x 10 ½ greased and floured pan., Bake at 350° for 30 minutes., Frost., Frosting:, cream butter and cream cheese together., Add vanilla., Gradually add powdered sugar until smooth., Spread over bars.
Blushing Almond Twist


Ingredients:
"Amaretto"

Directions:
Combine the raspberry liqueur, amaretto and 7up and pour over ice., You can use more or less 7up to your personal tastes.