xiaoxl/recipe_data huggingface dataset:
Almond Sandwich Cookies


Ingredients:
almond paste, sugar, cinnamon, powdered sugar

Directions:
Preheat the oven to 350 degrees F. Line to large baking sheets with parchment paper.
Break the almond paste into chunks and place it in a food processor. Add the sugar and cinnamon and grind until fine.
Add the egg whites and pulse until smooth.
Scoop the mixture into a large zip bag and snip a hole in one corner.
*Here’s where the recipe varies…If the almond mixture in thick, pour the sliced almonds on to a plate. Then squeeze circle onto the almonds. Flip them over so the are covered with almonds on both sides, then lay them on the cookie sheets.
If the almond mixture is loose, place little mounds of sliced almonds on the cookies sheets where the cookies will be. Squeeze the mixture into circles on top of the little almond piles. Then sprinkle with a few more almonds.
Bake for 9-12 minutes. Keep an eye on them at the end because they turn dark quickly.
Allow the cookies to cool completely on the parchment paper. Then turn half of them over and top with jam or frosting. Give each cookie a top and sprinkle with powdered sugar.
Brownies


Ingredients:
shortening, sugar, brown sugar, eggs, flour, salt, vanilla

Directions:
Preheat oven to 350°F., Cream shortening and sugars, and add eggs., Beat until fluffy., Sift together flour, cocoa and salt, and add mixture to shortening mixture., Mix well., Add vanilla and nuts., Pour into a large, greased cake or jelly roll pan., Bake for 30 minutes.
Pressure Cooker Cream of Tomato Soup
Category: soups-stews-and-chili
By skybear

Pressure cooking is making a comeback! This comfort soup is a perfect example of why. It is all-day-cooking-taste with little effort. This is one of my childhood memories of after kindergarten (half-day) at Grandma's house. If you have an abundance of homegrown tomatoes this is a good excuse to freeze them.

Ingredients:
4 cups peeled, seeded, and cored tomatoes with juice
1 cup chicken broth
1 ½ teaspoons salt
½ teaspoon baking soda
1 ½ cups milk
½ cup heavy whipping cream
salt and ground black pepper to taste

Directions:
Combine tomatoes with juice, chicken broth, and salt together in a pressure cooker. Cover and bring to medium pressure according to manufacturer's instructions for 3 minutes. Carefully choose quick-release to release pressure and remove lid. Stir baking soda into tomato mixture until no longer bubbling. Add milk, cream, salt, and pepper to tomato mixture. Blend soup with a hand-held blender. Heat soup over medium-low heat, stirring often, until heated through, about 15 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 96.5
Fat: 6.6 g
Saturated fat: 4 g
Carbohydrates: 7.5 g
Sugars: 5.1 g
Dietary fiber: 1.2 g
Protein: 2.9 g
Cholesterol: 24.7 mg
Sodium: 830.7 mg
Creamy Peanut Butter Fudge
Category: desserts
By Janet Awaldt

This recipe belongs to my mother and it is the creamiest peanut butter fudge ever.

Ingredients:
4 cups white sugar
1 cup light brown sugar
½ cup butter
1 (12 fluid ounce) can evaporated milk
1 (7 ounce) jar marshmallow creme
1 (16 ounce) jar peanut butter
1 teaspoon vanilla extract

Directions:
Grease a 9x13 inch baking dish. In a medium saucepan over medium heat, combine sugar, brown sugar, butter and evaporated milk.  Bring to a boil, stirring constantly, and boil for 7 minutes.  Remove from heat; stir in marshmallow creme until well incorporated and melted.  Stir in peanut butter and vanilla until smooth; spread in prepared pan.  Let cool before cutting into squares.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 1 - 9x13 inch dish

Calories: 356.9
Fat: 14.6 g
Saturated fat: 5.1 g
Carbohydrates: 54.1 g
Sugars: 49.4 g
Dietary fiber: 1.1 g
Protein: 5.9 g
Cholesterol: 14.7 mg
Sodium: 139.9 mg
Pickled Onions - Indian Home Style


Ingredients:
red onion, malt vinegar, salt, chili powder, coriander leaves, green chili

Directions:
Peel and shred onion into thin slivers., Place all ingredients in a bowl and mix well., Serve on the same day.
Pork Schnitzel


Ingredients:
boneless pork loin chops, all-purpose flour, egg, milk, olive oil, butter, thyme

Directions:
Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
Dopiaza (Pork Curry With Onions)


Ingredients:
onions, ghee, lime juice, lemon juice, boneless pork, ground coriander, turmeric, fenugreek seeds, salt, chili powder

Directions:
Chop half the onions very finely.
Heat the ghee in a heavy-based saucepan or flame-proof casserole add the onions and the lime or lemon juice and fry very gently for 20 minutes stirring frequently until light golden and quite dry.
Remove with a slotted spoon and set aside on a plate.
Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides.
Transfer with a slotted spoon to a seperate plate.
Thinly slice the remaining onions. Add to the pan with the coriander turmeric, fenugreek, salt and chilli powder.
Fry gently for about ten minutes until the onions are soft then return the pork to the pan and stir to mix with the onions.
Moisten with a few tablespoons of water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender.
Add the reserved chopped onion to the pork and mix well.
Continue cooking for about 15 minutes stirring constantly until the sauce is thick and almost dry.
Turn into a warmed serving dish and serve hot.
Pasta, Red Bean, and Parsley Toss


Ingredients:
medium pasta shells, fresh broccoli florets, olive oil, onions, chicken broth, chili powder, parmesan cheese, fresh parsley

Directions:
Cook pasta according to package directions; add broccoli during the last 3 minutes of cooking.
Drain pasta and broccoli.
Meanwhile, heat oil in a skillet over medium heat; add onions, season with  about 1/2 teaspoon salt and cook until onion is tender, about 5 minutes.
Increase heat to medium high and add pasta, broccoli, beans, chicken broth, reserved bean liquid, and chili powder; cook, stirring a bit, for 2 minutes to heat through.
Add cheese and parsley, stirring until cheese is melted.
Busy Mom Tater Tot Casserole


Ingredients:
ground beef, onion, cheddar cheese, salt

Directions:
In a skillet, brown hamburger and onions.  Drain and season with salt, pepper and Tony Chachere's (Cajun seasoning].
Place tator tots in prepared 9 x 13 pyrex dish.
Sprinkle hamburger and onions over tator tots.
In a bowl, mix togethers soups. (you may add a little milk to thin this if desired]  Spread over hamburger.
Sprinkle shredded cheese over top.
Bake at 350° for 30 minutes.
Enjoy!
Pricilla's Grilled Salmon


Ingredients:
cracked pepper, lemons, sweet onions, white wine, butter, garlic cloves

Directions:
On the BBQ (or you can use Oven] place foil down poking a couple small holes to allow some of the juices to drip onto fire with the sides folded up to lay over the top of the fish.  Place skin side down and season with all the dry ingredients I'm not sure about the actual measurements since I just shake everything over the fish liberally (You want to slice down the bone so fish lays flat].  I then thinly slice sweet onions to cover the fish liberally and then cover with lemon slices.  Melt butter, saute finely chopped garlic in for those of us garlic lovers, than add the wine, keep on low simmer for basting.  You can use as much or as little of these ingredients as you want!  It's up to your taste, baste frequently, I use a turkey baster.  I know this is not precise but it has always gotten raves. I've done this for big parties with other types of BBQ salmon (with the brown surgar, soy sauce, etc] and mine was gone in a heartbeat!  The others still sitting there.  This is more like a poached fish and OH SO GOOD! I either fillet the salmon or just slice down the backbone so I can lift out each side of the bones all at once after it has cooked.  2 sides.  This also allows the fish to lay flat on the grill.
You just keep the foil loose/sealed to keep the steam and smoke in the fish and make sure that it stays moist, having the layer of onion and then lemons help keep this fish really moist.  You can open the foil towards the end to give it a more char look.
Depending on the size of fish you get adjust cooking times accordingly you will also need to adjust ingredient amounts to size of fish you are BBQing.  Hope this works for you.
Healthier Creamy Au Gratin Potatoes
Category: side-dish
By MakeItHealthy

These potatoes are so creamy, even with reduced-fat cheese and milk.  This is a great side dish to a low-fat meat entree. Just add a green salad to complete the meal!

Ingredients:
4  russet potatoes, sliced into 1/4 inch slices
1  onion, sliced into rings
salt and ground black pepper to taste
3 tablespoons butter
¼ cup all-purpose flour
½ teaspoon salt
2 cups low-fat (1%) milk
1 ½ cups shredded reduced-fat Cheddar cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1-quart baking dish. Layer half the potatoes into the bottom of prepared baking dish. Top with onion slices and add remaining potatoes. Season with salt and pepper. Melt butter over medium heat in a saucepan. Mix in flour and salt, stirring constantly with a whisk, for one minute. Stir in milk. Cook until mixture has thickened. Add Cheddar cheese and continue stirring until melted, 30 to 60 seconds. Pour cheese sauce over potatoes and cover dish with aluminum foil. Bake in the preheated oven until cheese sauce is bubbling and potatoes are tender, about 1 1/2 hours.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 463.9
Fat: 20.1 g
Saturated fat: 12.1 g
Carbohydrates: 53.5 g
Sugars: 8.9 g
Dietary fiber: 5.4 g
Protein: 21.2 g
Cholesterol: 62.2 mg
Sodium: 840.5 mg
Beef and Eggplant Stew (Greek - Crock Pot Version)


Ingredients:
onions, garlic cloves, olive oil, Japanese eggplants, tomato sauce, red wine vinegar, sugar, cinnamon, allspice, ground cloves, parsley, feta cheese

Directions:
Wash the eggplant, then top and tail.
Don't bother to peel, just cut into 1 inch thick segments.
In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain.
Place in crock pot.
Combine the beef stock with the tomato sauce, vinegar, sugar, spices, and salt and pepper to taste, and stir it into the meat.
Cover and cook on low heat for 8-10 hours.
If serving with pasta, prepare pasta until al dente, pour onto a large serving platter and cover with meat, eggplant and sauce (you may add the feta- it is delicious].
Sprinkle minced parsley over.
If serving on its own as a main course, garnish with parsley and feta, serve with a green salad, lots of crusty bread (the sauce has to be mopped up!], and plenty of red wine.
Grilled Chile and Tomato Salsa


Ingredients:
anaheim chilies, serrano chili, roma tomatoes, garlic cloves, water, white vinegar, kosher salt

Directions:
Lay a sheet of foil in a heavy cast-iron frying pan or comal. Over high heat in a well-ventilated area, dry-roast the chiles, tomatoes, and garlic. Roast the Anaheims and tomatoes until well blackened on all sides; roast the garlic and serrano just until softened.
Cool the chiles. Core the tomatoes and drop into a food processor. Stem the serrano, peel the garlic, and add them to the processor.
Stem and seed the Anaheims; do not peel. Add to the processor and pulse until smooth. Scrape into a bowl and add the water, vinegar, and salt.
Karashisumiso Japanese Sauce


Ingredients:
miso, prepared mustard, vinegar

Directions:
Mix the miso and mustard together and add the vinegar and lime juice.
Beat with a wire whisk till smooth.  Pour into a glass jar and store in the refrigerator.
Shake before using.
Chicken-Wrapped Sausages With Mushroom-Tomato Sauce


Ingredients:
Italian sausage, boneless skinless chicken breasts, unsalted butter, white wine, unsalted butter, chicken broth, pine nuts, unsalted butter, onions, scallions, garlic cloves, fresh mushrooms, green bell peppers, red bell peppers, tomato puree, fresh parsley

Directions:
Bring large pot of water to boil over high heat.
Add sausages and boil until cooked through, about 15 minutes.
Let cool;remove casings.
Flatten chicken breasts by rolling or pounding between two pieces of waxed paper.
Carefully wrap 1 chicken breast around each sausage, securing with toothpicks.
Melt 1/3 cup butter in large skillet over medium-high heat.
Add chicken and brown on all sides.
Add wine with salt and pepper to taste.
Reduce heat to medium and cook, turning frequently, until chicken is done, about 10 to 15 minutes.
Meanwhile, melt 2 tablespoons butter in medium skillet over medium heat.
Add rice and brown lightly.
Add chicken stock and pine nuts, if desired, and bring to a boil over high heat.
Reduce heat to low, cover and simmer until rice is tender, 20 to 25 minutes.
Melt 2 tablespoons butter in a very large skillet over medium heat.
Add onions,scallions, and garlic and cook until softened, about 5 minutes; do not brown.
Add mushrooms, bell peppers, tomato puree, parsley, salt and pepper to taste and cook until vegetables are crisp-tender, about 10 to 15 minutes.
Transfer rice to heated serving platter or individual plates. Arrange chicken ( remove toothpicks first if you wish] atop rice, pour sauce over chicken and serve immediately.
Chocolate Cherry Truffle Cake


Ingredients:
sweetened condensed milk, water, eggs, chocolate flavor instant pudding and pie filling mix, maraschino cherries, sweetened condensed milk, corn syrup, milk, maraschino cherries

Directions:
Heat oven to 350*F.  Grease and flour a 12 cup bundt pan.  In medium microwavable bowl, mix filling ingredients.  Microwave on High 25 to 35 seconds,stirring every 15 seconds, until melted and smooth; set aside.
In a large bowl, with an electric mixer, beat cake mix, water, oil, 1/2 tsp almond extract, the eggs and pudding mix on low speed about 1 minute, scraping bowl constantly.  With rubber spatula, fold in cherries.  Spoon batter into pan, spreading evenly.  Carefully spoon filling in ring over batter, being careful not to let filling touch sides of pan.
Bake 45 to 50 minutes, or until toothpick inserted 1 inch from inside edge of pan comes out clean and top of cake feels firm to the touch and cake pulls away slightly from side of pan.  Cool 15 minutes.
Invert onto heatproof serving plate.  Remove pan and let cool completely, about 1 hour.
In a 1 quart saucepan, heat all glaze ingredients except 1 tsp milk over medium low heat, stirring occasionally, until chocolate is melted and mixture is smooth.  Stir in up to 1 tsp of milk, if necessary, for glazing consistency.  Pour glaze over cake, allowing some to drizzle down sides.  Garnish with white chocolate curls and additional cherries if desired.  Store loosely covered in the fridge.
Peas and Rice Salad With Buttermilk Dressing


Ingredients:
celery, green onions, brown rice, mozzarella cheese, buttermilk, mayonnaise, honey, pepper, fresh basil

Directions:
In a food processor, combine dressing ingredients and whiz until blended.
In a saucepan, combine rice with 1 cup water.
Bring to a boil.
Reduce heat and simmer until tender (30-40 minutes].
Cool.
In a bowl, combine vegetables, rice and cheese.
Toss with dressing.
Chill before serving.
Green Cheese


Ingredients:
avocado, fresh parsley, fresh cilantro, garlic, fresh lemon juice, water

Directions:
Soak the seeds for at least 15 minutes., Place all ingredients in blender or food processor until well mixed and creamy., Serve with sprouted wheat crackers or flat bread. Enjoy!
Spiced Prawns


Ingredients:
large shrimp, garlic, lemongrass, kaffir lime leaves, ground coriander, ground cumin, honey, shallots

Directions:
Shell and devein the prawns, leave the tails on if you want.
Combine all the ingredients for the marinade, add the prawns, mix well, cover, put in the fridge and marinate preferably overnight.
When ready to cook, heat the oil in a non-stick pan and stir fry the prawns until cooked, you better do this in batches.
Baked Spanish - Style Tortilla


Ingredients:
extra virgin olive oil, zucchini, shallots, new potatoes, garlic cloves, paprika, kosher salt, cracked black pepper, fresh thyme, scallions

Directions:
Preheat the oven to 375 F and grease a 9” springform pan wrapped in foil.
Heat oil in a deep saute pan over medium heat and add the zucchini and shallots.
Cook until zucchini begins to brown, then add the potatoes and garlic (and peppers if using] and cook 1 minute.
In a large bowl, beat the Egg Beaters (or eggs], paprika, salt, pepper, cream, thyme, green onions and cheese until well combined.
Add sauteed mixture and stir through gently.
Pour into the pan and bake until the eggs set, about 40-45 minutes.
Cool at least 5 minutes before running a thin knife around the edge of the pan and unmoulding.
This is great warm or cold.
Robyn's Tex-Mex Chicken and Rice


Ingredients:
chicken wings, rice, chopped tomatoes, water, chicken bouillon, chili powder, cumin, seasoning salt, black pepper, garlic powder, dried parsley

Directions:
Preheat oven to 350 degrees.
Empty all ingredients, except chicken, in a large baking dish.  Stir.
Place chicken wings atop rice mixture.
Season top of wings with a little more of the salt, black pepper, and chili powder.
Cover with foil and bake for 1 hour or until wings are done and rice is tender.
Top with shredded cheese and bake uncovered for an additional 5 minutes.
NOTE: I don't measure my seasonings, so these measurements are guestimations.  Adjust seasonings to your own liking.
Easy Instant Pot® Clam Chowder
Category: soups-stews-and-chili
By thedailygourmet

You won't believe this clam chowder can be made so fast in the Instant Pot®. Serve with crusty bread, if desired.

Ingredients:
3 (6.5 ounce) cans chopped clams, undrained
water as needed
4 slices bacon, chopped into 1/2-inch pieces
1 cup chopped onion
2 tablespoons butter
4 cups peeled and cubed Yukon Gold potatoes
2 tablespoons all-purpose flour
¼ teaspoon dried thyme
¼ teaspoon garlic powder
salt and ground black pepper to taste
1 ⅓ cups evaporated skim milk
1 tablespoon potato starch  (Optional)

Directions:
Drain clam juice from 2 of the cans into a 2-cup measuring cup and fill with water to the 2-cup mark; set aside. Drain and discard clam juice from the remaining can. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and stir occasionally until fat has rendered and bacon is cooked, but not crispy, about 5 minutes. Add onion and butter. Cook, stirring and scraping the bottom of the pot to get up all of the brown bits, until onion has softened and turned translucent, about 5 minutes. Hit Cancel. Add potatoes and reserved clam juice-water mixture; stir. Close and lock the lid and seal the pressure valve. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Allow to rest for 3 minutes, then release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully mash some or all of the potatoes as desired with a potato masher. Select Soup function. Stir in flour, thyme, garlic powder, salt, and pepper. Add evaporated milk and drained clams. Heat the soup without boiling, about 5 minutes. Add potato starch to thicken soup, if desired.

Prep time: 15 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 5 servings

Calories: 424.4
Fat: 10 g
Saturated fat: 4.2 g
Carbohydrates: 43.4 g
Sugars: 9.8 g
Dietary fiber: 2.7 g
Protein: 38.5 g
Cholesterol: 99.6 mg
Sodium: 449.5 mg
Rocky Mountian Ice Box Rolls


Ingredients:
potato, shortening, hot water, flour, sugar, egg, salt, water

Directions:
Beat sugar, egg and shortening.
Add potatoes and hot water, salt and a little flour.
Then add yeast and rest of flour.
Let rise until doubled in size, punch down.
The dough then can be refrigerated and used as needed.
To bake, shape dough into rolls as you desire.  Let rise and bake in a 350 degree oven for 20-25 minutes or until golden brown.
Chocolat Chaud Au Diable, or Devilishly Good Hot Chocolate!


Ingredients:
chili peppers, heavy cream, powdered sugar, bittersweet chocolate, heavy cream, vanilla extract, confectioners' sugar

Directions:
The quality of the chocolate is the essence of this drink. Use a good one, Guittard, Callebaut, Valrhona, etc. DO NOT USE CHIPS! They do not properly melt.
Place the bowl in which you will whip your cream and your whisk in the freezer.
You can control the heat of this hot chocolate by the chili you choose, and also by how you use the chilis. If you like it spicier, pick a hotter chili. Stem and slice the chilis thinly. If you are a diehard, throw in the chilis, seeds, ribs and all. If you like it with a touch of zing but not too much heat, remove the seeds and ribs. If you like it milder still, don’t slice the chilis, leave them whole. If you don’t like any heat at all, you can substitute ½ teaspoon espresso powder, which intensifies the flavor of the chocolate.
However you’ve arrived at this stage, place the whole milk, heavy cream and chilis in a medium sauce pan. Heat without stirring over medium heat until small bubbles appear around edges. Do not allow the mixture to boil. Remove from heat and let stand for 15 minutes to let the chili infuse the milks. Strain the chili out, and return the milk mixture to the saucepan. If you are using espresso, skip these steps.
Over medium heat, whisk together the milk mixture, powdered sugar, (and espresso powder if you are going that route] until small bubbles again appear around edges. Do not allow the mixture to boil.
Remove from saucepan from heat and stir in the chopped chocolate until melted, returning the mixture to very low heat if needed for the chocolate to melt completely. But try to chop your chocolate finely, so that this is not necessary. Stir in the optional salt. Pour into cups and serve, topped with whipped cream if you wish, with any remaining whipped cream served in a bowl for self-help.
Whipped cream: Remove chilled bowl and whisk from freezer and pour in heavy cream. Add vanilla extract and beat until frothy. Add sugar gradually, continuing to beat. Beat until cream forms soft peaks when whisk is lifted.
Creamy Coffee Eggnog


Ingredients:
coffee, ground cinnamon, rum, nutmeg

Directions:
Place coffee, eggnog and whipped topping (Cool Whip] in a large bowl and whisk until smooth.
Add rum and stir until blended.
Chill before serving.
To serve, garnish each cup with whipped cream and grated nutmeg, if desired (also can use cinnamon sticks].