xiaoxl/recipe_data huggingface dataset:
Original Nestle® Toll House Chocolate Chip Cookies
Category: trusted-brands-recipes-and-tips
By Nestle Toll House

This famous classic American cookie is a treat no matter what the age or occasion. Enjoy it with a glass of cold milk.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2  large eggs
2 cups NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

Directions:
Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Prep time: 15 mins
Cook time: 9 mins
Total time: 39 mins
Yields: 60 servings

Calories: 108.3
Fat: 6.2 g
Saturated fat: 3.1 g
Carbohydrates: 12.7 g
Sugars: 8.5 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 14.3 mg
Sodium: 84.8 mg
Authentic Mexican Tortillas
Category: bread
By Jamie Mikall Martinez

I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
¾ cup shortening
¾ cup hot water

Directions:
Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of  the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 1 dozen

Calories: 227.4
Fat: 13.1 g
Saturated fat: 3.3 g
Carbohydrates: 24.1 g
Sugars: 0.1 g
Dietary fiber: 0.8 g
Protein: 3.2 g
Sodium: 469.9 mg
Strawberry Banana Smoothie


Ingredients:
banana, frozen unsweetened strawberries, low-fat vanilla yogurt

Directions:
"Blend and enjoy!"
Ratatouille Bake
Category: side-dish
By Surpriseitswendy

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Ingredients:
1 tablespoon olive oil
5 cloves garlic, minced
1  onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1  green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 187.7
Fat: 7.6 g
Saturated fat: 3.2 g
Carbohydrates: 22 g
Sugars: 5.2 g
Dietary fiber: 4.1 g
Protein: 9.7 g
Cholesterol: 24 mg
Sodium: 449.1 mg
Lentils, garlic and tomatoes


Ingredients:
olive oil, garlic, tomatoes, dried lentils, salt, lemon juice

Directions:
Heat the oil in a large 2 quart pot over medium heat., Add garlic and cook until JUST turning golden., Add tomatoes and cook down to thick, around 8 minutes., Add lentils and 2 1/2 cups water., Bring to a boil, cover and reduce heat., Simmer 30 minutes., Add the salt and lemon juice., Mix well.
Easy Morning Glory Muffins
Category: bread
By Debbie Clarke

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.

Ingredients:
2 cups all-purpose flour
1 ¼ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon salt
2 cups shredded carrots
½ cup raisins
½ cup chopped walnuts
½ cup unsweetened flaked coconut
1  apple - peeled, cored and shredded
3  eggs
1 cup vegetable oil
2 teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple. In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 1 dozen

Calories: 421
Fat: 25.4 g
Saturated fat: 5.8 g
Carbohydrates: 45.3 g
Sugars: 23.3 g
Dietary fiber: 2.7 g
Protein: 5 g
Cholesterol: 46.5 mg
Sodium: 289 mg
Tomato-Lime Mahi Mahi


Ingredients:
tomatoes, lime juice, olive oil, fresh parsley, garlic clove

Directions:
Combine tomatoes, lime juice, 1 Tbsp olive oil, parsley, garlic, and hot sauce in a small bowl and refrigerate for 2-12 hours.
Preheat the grill to medium. Rinse fish then pat dry. Cut into serving size pieces if necessary.
Brush fish with remaining 1 Tbsp of olive oil.
Grill fish 7-9 minutes or until fish flakes with a fork.
Top with tomatoe mixture and serve.
New England Boiled Dinner


Ingredients:
corned beef brisket, bay leaves, yukon gold potatoes, onions, carrots, baby turnips, parsnips, beets, green cabbage

Directions:
Rinse the corned beef with cold water.
Place the corned beef in a very large pot.
Cover with cold water and bring to a boil.
Skim off any surface scum once it reaches a boil.
Add bay leaves, cover and simmer for two hours.
Add the potatoes and onions and cook for 20 minutes.
Add the carrots, turnips and parsnips and cook for 30 more minutes.
Meanwhile, put beets in a large pot of cold water and bring to a boil.
Add a large pinch of salt once boiling.
Reduce heat to a low simmer, half cover and continue cooking for 35 minutes, then strain.
When cool, remove the peels and put the beets in a gratin dish with some butter and/or vinegar in a 200 degree oven to keep warm.
When assembling the dish, do not include the beets with the other veggies.  Serve them as are in their own gratin dish.
Remove the meat from the pot and place on an oven proof platter or roasting pan, cover with tinfoil and place in the oven with the beets.
Bring the broth and vegetable mixture up to a boil and add the cabbage.  Boil for 5 minutes and then turn down to a simmer and cook for at least 3 more minutes, more if you like softer cabbage (I do it for 10 more minutes].
Slice the meat and serve on a platter, surrounded by the vegetables and some of the stock or pot liqueur .
Enjoy!
Bacon and Egg Doughnuts
Category: breakfast-and-brunch
By Chef John

I've always wanted to try making some kind of sweet/savory bacon-studded fritter using pate a choux, also known as that stuff you make cream puffs with. I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar.

Ingredients:
1 cup cold water
2 tablespoons cold water
½ cup butter
2 tablespoons white sugar
¼ teaspoon salt
⅛ teaspoon freshly grated nutmeg
1 cup all-purpose flour
½ teaspoon vanilla extract
4  large eggs
12 strips bacon, sliced crosswise into 1/2-inch pieces
vegetable oil for deep frying
¼ cup maple syrup, for serving
¼ teaspoon salt

Directions:
Pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. Add butter, sugar, salt and nutmeg. When mixture starts to simmer, reduce heat to medium and add flour. Cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. Remove from heat and transfer to a mixing bowl. Pour in vanilla extract. Break up dough with a whisk or fork, and let cool for about 5 minutes. Break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. Dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. Whisk in each egg until thoroughly incorporated into the dough. Clear dough from whisk; scrape down sides of bowl. Cover dough with plastic wrap and chill for about an hour. Place bacon in cold skillet. Cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. Transfer bacon pieces to a paper towel-lined plate to drain. When bacon is cool enough to handle, place it on a cutting board and chop into small pieces. Reserve some bacon bits for topping the doughnuts. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove dough from refrigerator and stir in bacon pieces. Drop dough by scoopfuls (about 2 tablespoons) into hot oil. Fry in batches to avoid crowding. Fry until dough begins to puff and brown, turning occasionally. After doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. Transfer to paper toweled-lined plate to drain slightly. Serve hot, drizzled with maple syrup and topped with bacon pieces.

Prep time: 25 mins
Cook time: 7 mins
Total time: 1 hr 32 mins
Yields: 16 to 20 small doughnuts

Calories: 541.5
Fat: 41.4 g
Saturated fat: 15.2 g
Carbohydrates: 29.5 g
Sugars: 12.4 g
Dietary fiber: 0.6 g
Protein: 13.4 g
Cholesterol: 185.2 mg
Sodium: 783.6 mg
Gluten Free Cashew Cookies


Ingredients:
olive oil, vanilla, eggs, baking soda, sea salt, cashews

Directions:
Preheat oven to 350 degrees F.
Beat eggs.
Mix together ground cashews, gluten free  flour, fruit sugar, baking soda, and salt.
In a separate bowl beat eggs, add olive oil,  milk, vanilla essence.
Gradually fold in the dry ingredients to above mixture.
Drop walnut size balls onto  non stick baking tray.
Bake for 12 to 15 minutes until golden brown at 180 Celcius.
Spicy Bean Salad


Ingredients:
black-eyed peas, chickpeas, kidney beans, garlic, onion, ground cumin, ground coriander, pepper, salt, lemon, coriander leaves

Directions:
Drain all the beans well.
In a bowl place the sesame oil and garlic, mix well. Add the onion, stir.
Sprinkle in the coriander, chili, cumin, black pepper and salt and stir.
Mix with the beans, sprinkle over the lemon juice and garnish with coriander leaves.
Serve at room temperature.
Buffalo Chicken Chili
Category: soups-stews-and-chili
By Lisa Arlotti

I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.

Ingredients:
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can white kidney or cannellini beans, drained
1 (19 ounce) can red kidney beans, drained

Directions:
Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes. Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 301.4
Fat: 8.6 g
Saturated fat: 2.6 g
Carbohydrates: 30 g
Sugars: 4.9 g
Dietary fiber: 9.3 g
Protein: 28.3 g
Cholesterol: 61.4 mg
Sodium: 1152.4 mg
Shredded Beef for Tacos or Burritos


Ingredients:
beef roast, onion, beef broth, tomato sauce, lime juice, garlic cloves, cumin, chili powder, salt, cilantro

Directions:
Place onion in slow cooker and top with beef roast.
In a small bowl, whisk together remaining ingredients and pour over beef roast.
Cook on low for about 8 hours.
Remove roast from slow cooker, reserving juice.
Use 2 forks to shred meat; mix in enough of the reserved juice until it is the desired consistency.
Use as filling to tacos, burritos, enchiladas, quesadillas, or nachos.
Detroit Hot Honey Wings
Category: appetizers-and-snacks
By MMMMFOOD1

A sweet, spicy wing recipe that is amazing on the grill! This is a Detroit recipe, so enjoy!

Ingredients:
2 pounds chicken wings, tips discarded
1 teaspoon cayenne pepper (add more if you can stand it)
salt and ground black pepper to taste
1 cup honey
½ cup butter, melted
½ cup hot sauce

Directions:
Preheat an outdoor grill for medium heat and lightly oil grate. Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper. Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking. Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 420.1
Fat: 22.8 g
Saturated fat: 11.8 g
Carbohydrates: 47.1 g
Sugars: 46.7 g
Dietary fiber: 0.3 g
Protein: 10.6 g
Cholesterol: 72.5 mg
Sodium: 699.7 mg
Green Chile Chicken Soup


Ingredients:
corn, chicken, chicken breasts, milk, green chili peppers, pepper, tortilla

Directions:
Mix soups, chicken, corn and green chile in very large pot.
Gradually add milk to desired consistency.
I use about 3/4 of the empty soup can full.
Let boil.
Serve in bowls with tortillas on the side.
You can probably do this in a crockpot with raw chicken at the bottom, top with soup, corn, milk and chile and let cook 7 hours.
Dks Texas Tortilla Soup


Ingredients:
butter, onion, garlic cloves, carrots, celery ribs, raw chicken, ground cumin, Tabasco sauce, flour, diced tomatoes, chicken broth, corn tortillas, avocado

Directions:
Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour.
Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels.
To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.
Vegetable Soup (Coral Tree Cafe)


Ingredients:
olive oil, onions, carrots, red bell pepper, fresh thyme, pearl barley, vegetable broth, mushrooms, zucchini

Directions:
Heat a heavy bottomed pot over medium heat; add oil, onions, carrots, bell pepper, thyme, and barley.
Cook, stirring occasionally, until vegetables begin to brown, about 18 minutes.
Stir in the vegetable broth and marinara sauce; cover and increase heat until mixture boils.
Reduce heat to a gentle simmer and allow to cook until the barley is al dente, 6 to 8 minutes.
Stir in the mushrooms and zucchini; season to taste with salt and pepper.
Cover and continue to simmer until mushrooms and zucchini are just tender, 4 to 6 minutes.
Remove from heat, add a little water to thin soup if it has become too thick; adjust seasonings and serve.
Chicken with Lemon Thyme Pesto


Ingredients:
chicken pieces, pistachio nut, olive oil, fresh ground black pepper, lemon wedge

Directions:
If desired, skin chicken.
Season with salt and pepper.
In a food processor or blender combine lemon thyme and pistachio nuts; cover and process or blend with several on/off turns until finely chopped.
With procesor or blender running, gradually drizzle in oil, stopping to scrape down sides as necessary.
Stir in freshly ground black pepper to taste.
Set aside.
For a charcoal grill, arrange medium hot coals around a drip pan.
Test for medium heat above pan.
Place chicken, bone side down, on a grill rack over drip pan.
For gas grill place chicken adjacent to heat source.
Cover and grill for 50 to 60 minutes or until chicken is no longer pink (instant read thermometer reads 180°C for breasts or 180°C for thighs and drumsticks], turning chicken and brushing with half the pesto during the last 5 minutes of grillling.
Reserve remaining pesto for another use.
Serve with lemon wedges.
Best Pork Chop Marinade
Category: side-dish
By BethAnne923

This is the best pork chop marinade I've ever tasted. I starting throwing things together in a bowl and I'm so glad I wrote it down...try this! Flavor is best when pork is grilled.

Ingredients:
2  large pork chops
¼ cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 tablespoons lemon juice
2 tablespoons spicy brown mustard
4 cloves garlic, chopped
2 teaspoons dried thyme
1 teaspoon onion powder
1 teaspoon Worcestershire sauce
1 teaspoon white wine vinegar
1 teaspoon mesquite-flavored seasoning
½ teaspoon dried parsley flakes
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Directions:
Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Whisk olive oil, brown sugar, lemon juice, mustard, garlic, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl and pour into a large resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Prep time: 10 mins
Total time: 6 hrs 10 mins
Yields: 2 servings

Calories: 755.6
Fat: 41.7 g
Saturated fat: 8.6 g
Carbohydrates: 29.6 g
Sugars: 20.9 g
Dietary fiber: 1 g
Protein: 62.1 g
Cholesterol: 159.8 mg
Sodium: 1450.7 mg
Creamy Fresh Herb Salad Dressing


Ingredients:
mayonnaise, sour cream, mixed herbs, scallion, celery seed, garlic clove, lemon juice, red wine vinegar, Dijon mustard, mustard powder, Tabasco sauce

Directions:
"Add cream to food blender. Add all other ingredients. Pulse until desired consistency. Refrigerate at least 8 hours. It tastes so much better after 24 hours, or so."
Caesar Salad


Ingredients:
extra virgin olive oil, lemon juice, garlic cloves, dry mustard, Worcestershire sauce, parmesan cheese, fresh ground black pepper, romaine lettuce, feta cheese, crouton

Directions:
Combine the first 8 ingredients., Put lettuce, feta and croutons in salad bowl., Add dressing immediately before serving, and toss to coat.
Panera/Saint Louis Bread Co's Asiago Bagel Breakfast Bake


Ingredients:
eggs, salt, milk, fresh tarragon, paprika, monterey jack cheese, asiago cheese, asiago cheese bagels

Directions:
This dish must be prepared the night before you plan to bake it.
In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.
Chicken With Green Olives


Ingredients:
boneless chicken breasts, olive oil, butter, onion, garlic cloves, bell peppers, fresh large mushrooms, tomatoes, dry white wine, green olives, heavy cream, flat leaf parsley, pasta, new potato

Directions:
Season the chicken with salt and pepper. Heat the olive oil and butter in a frying pan. Brown the chicken breasts on all sides in the oil and butter. Remove from the pan and keep warm.
Add the onion and garlic to the pan and fry gently until beginning to soften. Add the peppers and mushrooms and cook for a few minutes longer.
Add the tomatoes to the pan and season generously with additional salt and pepper. Transfer the vegetable mixture to an ovenproof casserole. Place the browned chicken breasts on the bed of vegetables.
Deglaze the frying pan with the white wine and pour the deglazing mixture over the chicken. Cover the casserole and cook in a preheated oven at 350  F for 50 minutes.
Add the olives to the chicken and vegetables, mix lightly and then pour on the cream. Recover the casserole and return to the oven for 10 minutes.
Adust the seasoning and serve the pieces of chicken, surrounded by the vegetables and sauce, with pasta or tiny new potatoes. Garnish with parsley.
Garlicky Baked Fish


Ingredients:
half-and-half, butter, olive oil, paprika, garlic, parsley

Directions:
Spray a 9x9 baking dish lightly with cooking spray., Place fish in a single layer., Pour milk over fish., Combine remaining ingredients and spread over fish., Preheat oven to 425., Bake 20-25 minutes, until fish can be flaked with a fork. Do not overcook., Serve with boiled potatoes, or crisp shoestring french fries and cole slaw.
Black and White Barbecued Beans


Ingredients:
bacon, great northern beans, black beans, garlic cloves, onion, ketchup, brown sugar, barbecue sauce, prepared mustard, Worcestershire sauce, chili powder

Directions:
Cook bacon in skillet over medium heat until crisp.  Remove bacon from skillet; drain on paper towels.
In 2-3 quart slow cooker, combine all remaining ingredients; mix gently.  Crumble bacon; sprinkle over bean mixture.
Cover; cook on low setting for 4 to 6 hours.