xiaoxl/recipe_data huggingface dataset:
Chewy Oatmeal Cookies


Ingredients:
butter, brown sugar, eggs, all-purpose flour, baking soda, salt, quick-cooking oats, chocolate chips

Directions:
Set oven to 350 degrees F.
Generoulsy grease cookie sheet/s.
In a large bowl mix together the butter with brown sugar, maple extract and eggs; beat using an electric mixer on medium speed until fluffy and no sugar granules remain (about 3 minutes].
In a bowl combine the flour with baking soda and salt; add to the creamed mixture and beat until just combined.
Stir in the oats until combined (the batter will be thick].
Mix in nuts or baking chips (if using].
Drop by heaping teaspoonfuls onto greased cooking sheet spacing about 2-inches apart.
Bake for 8-10 minutes or until lightly golden (do not overbake].
Cool for 2-3 minutes then remove to rack to cool completely.
Mustard Chicken With Roasted Vegetables


Ingredients:
chicken thighs, Dijon mustard, olive oil, red onions, garlic cloves, dry white wine, fresh rosemary, artichoke hearts

Directions:
Preheat the oven to 350°F Put the chicken in a bowl, mix together the mustard, oil and balsamic, then add to the chicken and toss together with plenty of salt and black pepper.
Arrange the chicken, skin-side up, in a large ovenproof dish or roasting tin. You don’t want everything crammed in or it will steam and not roast.
Add the pepper, onions and garlic, pour over the white wine and tuck in the rosemary sprigs.
Bake in the oven for around 30 minutes, add the artichokes, then cook for a further 10 minutes or until the chicken is well browned and cooked through.
Sherry Dijon Vinaigrette


Ingredients:
garlic cloves, sherry wine vinegar, Dijon mustard, salt, white pepper

Directions:
Combine all ingredients in a chopper or blender., Pulse to combine and serve.  Will keep in refrigerator for one week.
Rooibos Anise Tea


Ingredients:
"anise seed"

Directions:
Assemble all the ingredients and place in a tea ball.  Note: If you don't own a tea ball, then you can put the ingredients directly in the water and then strain out later.  Note that food.com has forced me to list the rooibos as "rooibos tea bags" but I used loose leaf tea.
Place tea ball in hot water and steep for 10 minutes.
Easy Caramel-Pecan Pie


Ingredients:
butter, water, sugar, eggs, vanilla, salt, pecans

Directions:
Flute edges of the thawed pie pastry as desired then prick bottom and sides with a fork.
Bake in a 400 degree oven for for about 6 minutes or until lightly browned.
Combine the caramels, butter and 1/4 cup water in a large saucepan over medium heat; cook stirring with wooden spoon constantly for about 6-7 minutes, or until the caramels and butter are melted, remove from heat.
In a bowl whisk together the sugar, eggs, vanilla and salt until blended; add to the caramel and mix until thoroughly combined.
Stir in the chopped pecans.
Pour into the prepared pie crust.
Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees and bake for 20 minutes more (cover the pie crust edges to prevent overbrowning if necessary].
Cool and top with whipped cream or vanilla ice cream.
Tuna Sandwiches, Nicoise Style


Ingredients:
eggs, green beans, cherry tomatoes, fresh dill leaves, lettuce leaves, mayonnaise, kalamata olive, fresh lemon juice, tuna in water

Directions:
.Bring a pot of salted water to a boil and add the green beans. When the water comes back to a boil, take the green beans out and add to a bowl of ice water. Once they are cooled, drain them, pat dry and chop.
Combine the mayo, olives and lemon juice in a food processor and process until just about smooth. Transfer this mixture to a bowl.
Drain the tuna and stir it into the mayo mixture. Add the eggs, tomatoes, green beans, dill, and the salt and pepper (to taste] and mix together.
Toast the bread slices. Divide the tuna onto 4 slices of the bread, top with lettuce and remaining bread slices.
Italian Style Pork Cutlets


Ingredients:
boneless pork chops, garlic, tomatoes, chicken broth, olive oil, red pepper flakes, white wine, parsley, black olives, fresh basil

Directions:
Salt and pepper pork and sauté quickly in 3 TB olive oil in hot pan for about 1 min per side…they will not be brown.
Remove pork from pan.
To same pan add garlic and pepper flakes adding a little more oil if needed.
When garlic is golden add wine, chicken broth and tomatoes.
Simmer until tomatoes break down and sauce thickens…add more broth if needed.
Add more oil if needed to create silky, slightly thickened sauce.
Add parsley and serve at once.
(Add basil and olives if using.] Whole process should take 5 minutes.
Blueberry Cheesecake Pizza


Ingredients:
all-purpose flour, powdered sugar, butter, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, granulated sugar, cornstarch, water, blueberries

Directions:
Combine flour and powdered sugar; add butter, mixing well. Pat dough out in a 14 inch pizza pan; bake at 350F for 10 minutes or until lightly browned.
Combine cream cheese, condensed milk, lemon juice and vanilla; mix well and spread on cooled crust. Chill.
Combine sugar and cornstarch in a large saucepan; add water, mixing until smooth. Cook over medium heat until thickened (about 5 minutes] stirring constantly. Add blueberries. Cool completely.
Spread blueberry mixture over cream cheese layer; chill, cut into wedges to serve.
Pistachio-Poppy Seed Bread


Ingredients:
instant pistachio pudding mix, poppy seed, eggs, hot water

Directions:
Preheat oven to 350., Mix all ingredients together and pour into greased loaf pan., Bake about 40 minutes or until toothpick comes out clean.
Peach Pie Daiquiri


Ingredients:
spiced rum, lime juice, mint

Directions:
Add the rum, peach preserves, lime juice and mint to a cocktail shaker.
Muddle the mint and preserves and then fill with ice.
Shake well and strain into a chilled daiquiri glass or Mason jar.
Top with mike’s hard peach lemonade and garnish with fresh peach and an additional sprig of mint, if desired.
Israeli Couscous Salad With Asparagus, Cucumber and Olives


Ingredients:
garlic clove, fresh lemon juice, Dijon mustard, extra virgin olive oil, salt, pepper, vegetable broth, chicken broth, israeli couscous, asparagus spears, English cucumbers, kalamata olive, green onions, fresh mint leaves, feta cheese

Directions:
In a small non-reactive bowl combine the garlic, lemon juice and Dijon mustard. Whisk in the oil. Season to taste with salt and pepper and set aside.
Bring the broth to a boil in a medium sauce pan. Stir in the couscous. Cover pan, reduce heat to medium-low and simmer until the couscous is tender and all the broth is absorbed, approximately 10 minutes.
Transfer the couscous to a serving bowl, sprinkle lightly with salt and pepper. Cool the couscous to room temperature.
Once cooled, stir in the blanched asparagus, cucumber, olives, green onions, and 1/4 cup mint leaves. Add the dressing and toss to coat. Gently mix in the feta cheese.
Garnish with mint sprigs.
Stuffed Zucchini


Ingredients:
zucchini, butter, fresh mushrooms, all-purpose flour, dried oregano, monterey jack cheese, chopped pimiento, parmesan cheese

Directions:
Cook whole zucchini in boiling water about 10 minutes, or until tender.
Cut in half lengthwise.
Scoop out centers, leaving a 1/4-inch shell; chop center portion and set aside.
Melt butter in a large skillet; saute mushrooms about 3 minutes or until tender.
Stir in flour& oregano; remove from heat.
Stir in Monterey Jack cheese and pimento; stir in the reserved chopped zucchini.
Heat mixture through.
Preheat broiler.
Fill zucchini shells, using approximately 1/4 cup filling for each.
Sprinkle with Parmesan cheese.
Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.
NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours.
Broil for 5 to 7 minutes instead of 3 to 5.
Good Luck Black Eyed Peas Dip


Ingredients:
black-eyed peas, oregano, lemon juice, garlic, ketchup, olive oil, celery seed, green pepper, seasoning salt, onion powder, cayenne

Directions:
Put all ingredients in your food processor, and blend until smooth., Refrigerate at least 8 hours to allow for the flavors to meld., Serve with pita chips or fresh veggies.
Ang's Easy Mushroom Stroganoff


Ingredients:
onion, garlic, mushrooms, sour cream

Directions:
Chop onion and fry with garlic.
Add Mushrooms and cook til browned.
Add soup, stock cube and seasoning. Cook on low for 10 to 15 minutes, then add sour cream and stir inches
Serve with brown rice and a salad.
Duck Breasts With Raspberry Sauce


Ingredients:
duck breasts, raspberries, cinnamon, sugar, red wine vinegar, water

Directions:
Score the skin of the duck breasts, being careful not to cut into the meat.  Season with salt and pepper on both sides, then place into a cold skillet, skin side down.
Turn on the flame to medium-low, and slowly cook the duck until much of the fat has rendered out, and the skin begins to get crispy. (It will not be fully cooked at this point].
Remove most of the rendered fat from the pan, and reserve for another use. Set the duck aside while the sauce cooks.
In another small pan, combine the raspberries, cinnamon, sugar, vinegar, and water.  Cook over medium low heat until the berries are soft and the sugar has dissolved.  Place in a blender and puree until smooth.Return the duck to medium low heat, this time skin side up.  Continue to cook until the meat reaches your desired degree of doneness (I cook it to medium rare].
Let the duck rest for 5 minutes, then place on serving dishes and drizzle with the raspberry sauce.
Dakkous


Ingredients:
tomatoes, sun-dried tomato paste, chilies, garlic cloves, shallot, cinnamon, turmeric, paprika, sea salt, black pepper, lemon

Directions:
Combine all the ingredients in a pot over medium heat and bring to a simmer.
Cook, stirring occasionally, for 45 - 50 minutes or until thick.
Can 40 minutes in a waterbath or store up to 1 week in the fridge. Can be frozen.
Broccoli Balsamico


Ingredients:
brown sugar, garlic clove, gingerroot, salt, pepper, water, extra virgin olive oil, broccoli florets

Directions:
In a small bowl, whisk the vinegar, sugar, garlic, ginger, salt and pepper. Add the oil and set aside.
Place the (raw] broccoli in a deep saucepan. Pour in 1/2 C water, cover and set over medium-high heat. Cook until tips of the florets are tender but the stems are still firm when pierced, about 5 minutes.
Remove from heat and add the balsamic mixture, pouring it down the side of the pot so it mixes with the cooking water.
Return the pot to the heat and cook, stirring, until the liquid has almost completely evaporated. Serve immediately.
Vegan Applesauce Nachos


Ingredients:
tortilla chips, applesauce, salsa, kidney beans

Directions:
Preheat the oven to 350°F.
Lay out the tortilla chips on an ungreased cookie sheet.
Fill each chip with 3-4 kidney beans, 1-3 teaspoons applesauce, and 1-3 teaspoons salsa.
Warm for 10 minutes in the oven, and enjoy while hot.
Watermelon Lemonade Slushie


Ingredients:
watermelon, fresh lemon juice, sugar

Directions:
"Combine the watermelon, tea, ice, lemon juice, and sugar in a blender and puree until smooth. Taste, adjust lemon juice and sugar, and blend again."
Parmesan-Crusted Lemon-Pepper Chicken
Category: meat-and-poultry
By HeatherB

This dish was a great hit with my family. Even my 2-year-old loved it and he's a very picky eater. The lemon in this chicken dish gives it a great zing. Serve with rice pilaf and steamed garlic green beans and you've got a delicious meal.

Ingredients:
4  skinless, boneless chicken breast halves
3 tablespoons butter, melted
2 tablespoons lemon juice
1 clove garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup plain dry bread crumbs
½ cup grated Parmesan cheese
1 tablespoon dried parsley
½ teaspoon dried basil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Place chicken breasts on a flat work surface. Slice horizontally through the thickest part of the breasts, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Combine butter, lemon juice, garlic, salt, and pepper in a shallow dish. Combine bread crumbs, Parmesan cheese, parsley, and basil in another dish. Dip chicken in butter mixture, then coat in Parmesan-crumb mixture. Place into the prepared baking pan. Bake in the preheated oven until chicken breasts are no longer pink and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 302.7
Fat: 15 g
Saturated fat: 8.1 g
Carbohydrates: 11.3 g
Sugars: 1.1 g
Dietary fiber: 0.8 g
Protein: 29.5 g
Cholesterol: 96.3 mg
Sodium: 516.5 mg
Potatoburgers With Gravy


Ingredients:
lean ground beef, potato, onion, egg, dried parsley, salt, fresh ground pepper, dried sage, flour, milk

Directions:
Thoroughly mix meat, potato, onion, egg, parsley, salt, pepper, and sage.
Shape into six patties 1/2-inch thick.
Brown in a skillet over medium heat.
Reduce heat; add boullion.
Cover and simmer, about 35 minutes, depending on the thickness of patties.
Remove patties from Skillet and keep warm while preparing the gravy.
Scrape meat drippings from bottom of skillet.
Remove excess fat, if desired.
Stir in flour and cook 3 minutes.
Add milk and bring to boil; taste for additional salt and pepper.
Serve with patties.
Stagecoach Hush Puppies


Ingredients:
water, cornmeal, sugar, salt, baking powder, butter

Directions:
Boil water, add mix of cornmeal, baking powder, sugar, salt and baking powder slowly, stirring constantly until smooth.
Remove from heat, add butter and cool 10 minutes. Shape batter into 3X1 inch rolls.
Deep fry in hot oil (375 degrees]. Fry only a few at a time until golden brown.
Drain well on paper towels.
The Best Salmon Wellington


Ingredients:
salmon fillets, butter, garlic cloves, shallot, white wine, cream cheese, parmesan cheese, puff pastry, egg

Directions:
Season the salmon with salt and pepper to taste.
In a pan, heat butter, chopped shallots, and garlic over medium heat. Sauté until the shallots become translucent.
Bring the heat to high and add the white wine. Let the liquid cook out for about 5 minute, then add the cream cheese and sauté for 1 minute.
Lastly, add the spinach, bread crumbs, and Parmesan cheese. Sauté just until the the spinach softens.
Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.
Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.
Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water].
Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.
Line a baking sheet with parchment paper and place the salmon wellington seam side down.
Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.
Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.
Lemon Crumb Bars


Ingredients:
butter, margarine, egg, sweetened condensed milk, lemon juice

Directions:
Preheat oven to 350°F.
In large bowl, heat cake mix, margarine and 1 egg with  mixer until crumbly.
Stir in saltine crumbs.
Reserving 2 cups of crumb mixture,  press remaining crumbs into bottom of greased 13x9 baking pan.
Bake 20 minutes.
With mixer or wire whisk, beat 3 egg yolks, sweetened condensed milk and lemon juice. Spread over prepared crust. Top with reserved crumb mixture. Bake 25  minutes or until set. Cool.
Cut into bars. Store covered in refrigerator.
Semolina Turmeric Cake (Sfoof)
Category: world-cuisine
By Lara

A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)

Ingredients:
1 ½ cups semolina flour
½ cup all-purpose flour
1 teaspoon ground turmeric
1 ½ teaspoons baking powder
1 ⅛ cups white sugar
1 cup milk
½ cup vegetable oil
1 tablespoon pine nuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round baking pan. In a small bowl, mix semolina, flour, turmeric and baking powder. Set aside. In a large bowl, stir milk and sugar until sugar is dissolved. Add flour mixture and oil and beat with an electric beater at medium speed for 5 minutes. This step is essential, do not use any shortcuts. Pour into a prepared 9 inch round pan. Sprinkle top with pine nuts. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until wooden pick inserted in center comes out dry.

Yields: 1 9-inch round cake

Calories: 187.7
Fat: 10 g
Saturated fat: 1.5 g
Carbohydrates: 24.1 g
Sugars: 19.7 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 1.6 mg
Sodium: 69.5 mg
Apple Butter Bars
Category: desserts
By Rosina

Moist bars drizzled with icing.

Ingredients:
½ cup butter
1 ½ cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1  egg
¾ cup apple butter
½ teaspoon baking soda
½ teaspoon apple pie spice
1 cup raisins
1 cup confectioners' sugar
¼ teaspoon vanilla extract
2 tablespoons milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a 13 x 9 x 2 inch baking pan. Beat butter or margarine until creamy. Add half of the flour, the brown sugar, white sugar, egg, apple butter, baking soda and the apple pie spice.  Beat together until well blended. Beat in remaining flour and stir in raisins.  Spread in prepared baking pan. Bake for  20-25 minutes or till toothpick in center comes out clean. Cool in pan on wire rack.  Drizzle with icing. Cut into bars. To Make Icing:  Mix 1 cup confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk.  Mix to drizzling consistency.

Yields: 3 dozen

Calories: 192.6
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 34.9 g
Sugars: 24.3 g
Dietary fiber: 0.8 g
Protein: 1.8 g
Cholesterol: 24 mg
Sodium: 80.5 mg
Vegan Indian Curry with Cauliflower and Lentils
Category: world-cuisine
By Maggie Pannell

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Ingredients:
3 tablespoons vegetable oil, divided
1  onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup

¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

Directions:
Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes. Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes. Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 447.5
Fat: 32.5 g
Saturated fat: 19.9 g
Carbohydrates: 33 g
Sugars: 7.2 g
Dietary fiber: 10.5 g
Protein: 12.5 g
Sodium: 200.5 mg
Jumbo Fluffy Walnut Apple Muffins
Category: bread
By Jen Graham

A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.

Ingredients:
½ cup butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
2  eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ cup milk
2 cups peeled, cored and sliced apples
½ cup walnuts
¼ cup white sugar
½ teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed

Directions:
Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble. To make Cinnamon Crumble:  In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 jumbo muffins

Calories: 634.7
Fat: 28.2 g
Saturated fat: 13.6 g
Carbohydrates: 89.7 g
Sugars: 55.8 g
Dietary fiber: 3 g
Protein: 8.8 g
Cholesterol: 114.5 mg
Sodium: 483.1 mg
Cheesy Chicken and Rice Casserole


Ingredients:
water, long-grain white rice, onion powder, boneless skinless chicken breast halves, cheddar cheese

Directions:
Stir the soup, water, rice, vegetables and onion powder in a 12" x 8" shallow baking dish.
Top with chicken.
Season chicken as desired.
Cover.
Bake at 375°F for 45 minutes or until done.
Top with cheese. Makes 4 servings.
S'mores Bread Pudding


Ingredients:
eggs, sweetened condensed milk, milk, vanilla, ground nutmeg, miniature marshmallow, graham cracker squares, milk

Directions:
Preheat oven to 325 degrees. Grease a 2-qt square baking dish; set aside. Place bun pieces on shallow baking sheet. Bake 7-8 minutes or until dry and crisp; cool.
In medium bowl lightly beat eggs. Stir in sweetened condensed milk, 3/4 cup milk, vanilla, and nutmeg; set aside.
Place bun pieces in prepared baking dish. Sprinkle with 1/2 cup each of marshmallows and chocolate chips. Evenly pour milk mixture over all. Let stand 5 minutes Sprinkle with crushed graham crackers. Bake, uncovered, for 35 minutes Sprinkle with 1/4 cup of remaining marshmallows. Bake about 5 minutes more or until knife inserted near center comes out clean.
For drizzle, in a small saucepan heat and whisk remaining marshmallows, remaining chocolate chips, and 2 tbsp milk over low heat until melted and smooth. Drizzle over bread pudding. Cool 20 to 30 minutes before serving. Serve warm.