xiaoxl/recipe_data huggingface dataset:
Peanut Butter Glaze
Category: desserts
By QTCHEF

This is a sweet peanut butter glaze, great on top of pastries or brownies and especially Danishes!

Ingredients:
4 teaspoons water
⅔ cup powdered sugar
1 tablespoon creamy peanut butter

Directions:
Stir together the water, sugar, and peanut butter until smooth.

Prep time: 2 mins
Total time: 2 mins
Yields: 0.5 cup

Calories: 70.1
Fat: 1.4 g
Saturated fat: 0.3 g
Carbohydrates: 14.4 g
Sugars: 13.9 g
Dietary fiber: 0.2 g
Protein: 0.7 g
Sodium: 12.6 mg
Mango Veggie Wrap/Roll Up


Ingredients:
cream cheese, flour tortillas, mango, green onions, carrot, jicama, red bell pepper

Directions:
"Spread cream cheese over tortilla and place mango, green onion, carrot, jicama, & bell pepper over 2/3 of the tortilla.  Roll up tightly.  Gently squeeze rolls to secure the ingredients then cut into 1/2 thick slices, or cut in half for a healthy lunch or snack."
Black Death


Ingredients:
Kahlua, irish cream, half-and-half

Directions:
"In a layering glass, layer the ingredients in the following order: Kahlua, Romana Sambuca, Bailey's, and half and half."
Mom's Chuckwagon Beans


Ingredients:
ground beef, onion, bacon, great northern beans, kidney beans, brown sugar, white sugar, ketchup, prepared yellow mustard, molasses, Worcestershire sauce

Directions:
Cook bacon.
Brown ground beef with the diced onion.
Place first 3 items in a large oven roaster (I use an Enamelware roaster].
To this, add the 3 cans of beans; do not drain beans.
Mix all other ingredients together in a medium bowl.
Pour over meat and beans and stir well.
Bake at 350 for 1 hour covered.
Remove lid or foil and bake for 20 more minutes.
Chicken Long Rice Soup
Category: soups-stews-and-chili
By Mama Smith

This Hawaiian-style chicken soup has been a family favorite for many generations. The leftovers are great, and it freezes well. Even my Texas man loves it!

Ingredients:
3 pounds chicken leg quarters
3 (32 ounce) cartons low-sodium chicken broth
1 tablespoon Hawaiian sea salt
1 (1/2 inch) piece fresh ginger root, sliced
1 large Maui sweet onion, cubed
1 (8 ounce) package uncooked bean threads (cellophane noodles)
1 bunch green onions, thinly sliced
1 small head bok choy, chopped

Directions:
Place chicken, chicken broth, salt, and ginger into a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the chicken is tender and no longer pink, about 35 minutes. Remove chicken, and strain broth into a new pot. Discard the solids. Fill a bowl with hot tap water. Add the long rice noodles, and let sit for 30 minutes to soften. Stir onion into the broth, and bring to a boil, then reduce heat to medium-low. Meanwhile, remove the skin and bones from the chicken and discard. Roughly chop the meat and set aside.  Add the noodles, chicken meat, green onion and bok choy; simmer until noodles are tender. After the noodles have sat for 30 minutes, stir in the chicken meat, green onion, and bok choy. Reheat and serve.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 395.5
Fat: 15.4 g
Saturated fat: 4.7 g
Carbohydrates: 29.1 g
Sugars: 2.7 g
Dietary fiber: 1.2 g
Protein: 33 g
Cholesterol: 101.5 mg
Sodium: 1118.4 mg
Spaghetti Squash With Sage and Walnuts


Ingredients:
spaghetti squash, salt, black pepper, butter, fresh sage leaves, walnuts, parmigiano-reggiano cheese

Directions:
Preheat the oven to 400 degrees.
Cut squash in half lengthwise and deseed.
Place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
Place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
Bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven].
Remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
Using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands.  Reserve these and discard the skins.  The squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
When the butter has melted, add the walnuts.
Toast the nuts and allow the butter to bubble, about 1 minute.
Add the rest of the sage leaves.
When the leaves release their aroma and begin to crackle in the pan (about 1 minute], add the squash and stir to coat it with the flavored butter.
Cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
Season the rest of the salt and pepper.
Serve on a large plate or platter, topped with the cheese.
French Brioche Bread in Breadmaker


Ingredients:
all-purpose flour, water, salt, sugar, unsalted butter, eggs, egg

Directions:
Add yeast and flour to breadmaker.  .
In a microwave safe bowl, combine water, salt, sugar, and butter and microwave until butter is melted (about 3 minutes and 30 seconds].  Mix butter mixture with a whisk and add to the breadmaker.  .
Turn breadmaker on to "dough mixing mode".  After dough has been mixed together (about 1 minute after turning on "dough mixing mode"] add eggs.  Add more flour to mixture if dough is too sticky one tablespoon at a time.  .
Allow breadmaker to run through cycle.  After cycle is complete, let dough rise in breadmaker until it rises to the top of breadmaker canister (about 1 hour].
Grease a 9 x 4 inch loaf pan with butter.
Dust the surface of the dough with flour.  On a floured counter, pat the dough into a 7 by 14 inch rectangle. (If necessary, use a bench scraper to loosen dough and add more flour underneath the dough so it doesn’t stick.].  .
Using your bench scraper to cut the loaf in half lengthwise.  Gently roll each half into a 14" tube.  Pinch the two ends of the dough together and braid dough by laying the left piece over the right until pieces of dough are tightly twisted. Pinch ends together.  Transfer loaf to prepared loaf pan.  .
Cover pan loosely with plastic wrap and allow to rise until doubled in size. Top of the loaf should rise about 1 inch over the lip of the pan.  Could take up to 3 hours.  (Tip:  Turn oven to 110° then turn off.  Let dough rise in warmed oven.  Dough will rise in about 1½ hours.]  .
Before baking, beat 1 egg to create an egg wash and spread over top of bread. (You will not use entire egg for egg wash.].
Preheat oven to 350º. Bake approximately 25 minutes until the crust is golden brown and internal temperature registers 200º.  .
Let cool for 5 minutes in the pan on a wire rack. Remove loaf from pan and cool completely on a wire rack before slicing, about 2 hours.
Mango Jam
Category: side-dish
By RADHIKA GHATAGE

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

Ingredients:
2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3  saffron threads  (Optional)

Directions:
Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes. Pour cooked jam into sterilized jars and seal according to canning directions.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 3 cups

Calories: 73
Fat: 0.1 g
Carbohydrates: 18.9 g
Sugars: 18.1 g
Dietary fiber: 0.7 g
Protein: 0.2 g
Sodium: 1 mg
Fried Garbanzo Beans


Ingredients:
garbanzo beans, flour, salt, black pepper, cayenne pepper

Directions:
"Drain and rinse beans. Heat oil to 375 degrees F. Mix flour, salt and both peppers. Dredge beans in flour mixture. Fry for 1 to 3 minutes until golden brown. Drain on paper towels."
Creamy Smith & Wesson Cocktail


Ingredients:
vodka, half-and-half cream

Directions:
In a highball glass filled with ice pour in the liqueurs.  Top off with club soda.
Don't forget - drink responsibly.
Dutch Oven Pulled Pork
Category: main-dish
By Willard Joe Weaver

A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.

Ingredients:
1 (3 pound) boneless pork loin roast, or more to taste
1 tablespoon barbeque spice rub, or to taste
1 (18 ounce) bottle barbecue sauce, or to taste

Directions:
Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven. Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven. Cover and cook in the preheated oven until roast is fork-tender, about 8 hours. Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce. Let simmer over medium heat for at least 30 minutes.

Prep time: 10 mins
Cook time: 8 hrs 30 mins
Total time: 8 hrs 40 mins
Yields: 12 servings

Calories: 159.7
Fat: 4.5 g
Saturated fat: 1.4 g
Carbohydrates: 15.5 g
Sugars: 10.9 g
Dietary fiber: 0.3 g
Protein: 13.2 g
Cholesterol: 39.8 mg
Sodium: 722.3 mg
Grammy's Cream Corn


Ingredients:
onion, sharp cheddar cheese

Directions:
Pre-heat oven to 350., In small oven safe dish mix together all ingredients., Bake for 20-25 min, Corn along the edge of bakeing dish may be slightly browned.
Garlic Spinach Cheese Fondue (The Stinking Rose Rest.)


Ingredients:
unsalted butter, garlic cloves, dry white wine, Fontina cheese, gruyere cheese, cornstarch, heavy cream, fresh chives, asparagus spear, zucchini, white mushroom, cherry tomatoes, pasta

Directions:
In a heavy saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2 to 3 minutes, until it becomes golden brown around the edges. Be careful not to overcook the garlic, or it will become bitter. Add the wine.
In a bowl, toss the cheeses with the cornstarch to coast. Add the cheese to the pan, 1 cup at a time, stirring frequently, until the cheese melts before adding the next cup. Add the spinach and the cream. Stir until the mixture becomes creamy and smooth. Season with salt and pepper.
Transfer the mixture to a fondue pot over low heat, or pour into a warmed ceramic ramekin. Sprinkle with minced chives. Serve immediately with your choice of dippers.
Banana Split Cupcakes
Category: desserts
By Erin Brocklehurst

A favorite summer treat interpreted in a cupcake! By layering the distinct banana-split flavors (chocolate, strawberry, and vanilla) over the banana cake base, each bite can be a new flavor experience.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup white sugar
¼ cup shortening
2  mashed ripe bananas
¼ cup buttermilk
1  egg
½ teaspoon vanilla extract
1 cup butter, softened
5 cups confectioners' sugar
2 tablespoons milk, or as needed
1 teaspoon vanilla extract
1 tablespoon cocoa
1 tablespoon strawberry jam
¼ cup heavy cream
¼ cup chopped semisweet chocolate
½ teaspoon butter
¼ teaspoon instant coffee granules
12  dried banana chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 12 cups of a muffin tin with paper liners. Combine flour, cinnamon, baking soda, nutmeg, and salt in a bowl. Cream sugar and shortening together in a large mixing bowl. Add mashed bananas, buttermilk, egg, and vanilla extract. Add flour mixture and stir to combine. Fill muffin cups 2/3 full. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack to cool completely. Meanwhile, cream butter in the bowl of a stand mixer. Slowly add confectioners' sugar 1 cup at a time and mix until creamy; the final cup of sugar will not blend smoothly. Add milk until frosting is creamy. Mix in vanilla extract. Reserve 1/4 cup frosting in a separate bowl. Divide remaining frosting into 2 equal portions. Add cocoa to one portion and mix until thoroughly blended. Add jam to the other portion and mix until thoroughly blended. Pour cream into a microwave-safe container and heat in the microwave for 30 seconds. Add chocolate, butter, and instant coffee granules. Stir ganache until smooth and let sit until thickened, 15 to 20 minutes. Pipe a ring of chocolate buttercream frosting around the edge of a cooled cupcake; do not pipe too high. Fill in the center with a dollop of strawberry buttercream frosting. Place a banana chip on top and drizzle with ganache. Repeat with remaining cupcakes.

Prep time: 30 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 12 cupcakes

Calories: 563.1
Fat: 24.3 g
Saturated fat: 13.6 g
Carbohydrates: 86.3 g
Sugars: 70.1 g
Dietary fiber: 1.6 g
Protein: 3.3 g
Cholesterol: 63.8 mg
Sodium: 226.5 mg
Chocolate Cake in a Mug


Ingredients:
sugar, flour, egg, milk

Directions:
Mix dry ingredients very well in mug.
Add egg and mix well or you will have bits of egg white in your cake.
Add liquids and mix well. Make sure you have no pockets of dry ingredients remaining.
Microwave on high about 2 minutes.  Cake is done 15 - 30 seconds after rising.
Super Fruity Smoothie


Ingredients:
bananas, strawberries, gala apples

Directions:
"Blend in a blender and enjoy!"
Lemon Cheesecake


Ingredients:
butter, margarine, ricotta cheese, mascarpone cheese, lemons, heavy cream, sugar, eggs

Directions:
Preheat oven to 325-degrees F.
Brush 9-inch springform pan with melted butter, reserve remainder.
Place cookies (biscotti and spritz cookies] in large baggie and crush with rolling pin.
Place crushed cookies in bowl, add butter and mix with fork to combine.
Press cookie crumbs into bottom of prepared pan.
Place remaining ingredients (ricotta- eggs] in a large bowl and mix using a rubber spatula until smooth.
Pour mixture into pan.
Bake 1 hour- 1 hour 20 minutes or until sides start to turn golden and center has a slight bounce.
Remove from oven and let cool (cheesecake will finish cooking while cooling].
Cool completely and remove from pan.
Roast Potatoes


Ingredients:
potatoes, olive oil, mixed herbs, salt

Directions:
Preheat oven to 200 c / 400 f Gas mark 6.
Place an oven tray into the oven.
Peel and chop potatoes
Place into slightly salted boiled water.
Boil for 5 minutes.
Drain.
Pop back into the pan.
Add the olive oil, herbs and salt.
Put the lid on the pan and shake roughly, the potatoes should be evenly coated and a little bashed.
Put onto the hot oven tray.
Pop into the oven for 40 minutes turning at least twice.
They should be very crispy!
Turkey Pasta Salad


Ingredients:
cherry tomatoes, cucumber, romaine lettuce, turkey breast

Directions:
Cook pasta according to package directions. Rinse and drain well.
In a large bowl, combine the turkey, cucumber, cherry tomatoes, carrot, and dressing and toss until evenly coated. Divide the shredded lettuce evenly among 4 plates. Top each serving with the salad mixture.
Syrniki – Russian Pancakes (Gluten-Free, Low-GI)


Ingredients:
ricotta cheese, eggs, lemon juice, lemon zest, sugar, baking powder, salt, blueberries, water, lemon juice, sugar, cornstarch, water, powdered sugar

Directions:
In a bowl, mix ricotta cheese, eggs, lemon juice and lemon zest.
Add flour, sugar, baking powder and salt and mix well.
Heat a non-stick frying pan or griddle on medium heat. Add oil and spread it evenly using paper towel.
Pour a small amount of batter and spread it to a 3 1/2 or 4 inch (10 cm] diameter with a spoon.
When the top is getting dry, flip over and cook the other side until done. These pancakes take longer to cook than regular pancakes.
While cooking pancakes, place blueberries, water (if using fresh blueberries], lemon juice and sugar in a small pan.
Cook on medium heat until bubbly and the blueberries are breaking down.
Dissolve cornstarch in water, add to the pan and stir.
Turn off the heat when the sauce is thickened.
Place pancakes on plates, dust powdered sugar, and top with some blueberry sauce.
Infuse love and serve immediately.
Beer Cheese Dip/Spread


Ingredients:
sharp cheddar cheese, butter, margarine, prepared mustard, black pepper, beer, chives

Directions:
In a small bowl combine cheese, butter, mustard, horseradish and pepper.
Heat beer just to boiling and immediately pour over cheese mixture.
Beat with electric mixer about 3 minutes or until smooth.
Let stand at room temperature for about an hour before serving, whether serving warm or chilled.
Garnish if desired.
Serve as dip or spread.
Japanese White Sauce-Sakura Sauce


Ingredients:
Hellmann's mayonnaise, water, tomato paste, butter, garlic powder, sugar, paprika, cayenne pepper

Directions:
Whisk all ingredients together to make a creamy sauce., Let it sit overnight in the fridge so the flavors will blend., enjoy!
Roasted Butternut Squash With Pecan Ginger Glaze


Ingredients:
pecan halves, granulated sugar, kosher salt, ginger, extra virgin olive oil, honey, maple syrup, cinnamon stick, orange zest, red wine vinegar, fresh ginger

Directions:
Preheat oven to 400 degrees F.  Line 2 rimmed baking sheets with aluminum foil.  Spread pecans onto one of the baking sheets.  Bake in oven for 5 minutes or until they are lightly toasted and aromatic.   Remove nuts from baking sheet and set aside.
Combine sugar, 2 teaspoons salt and dry ginger in a large bowl.  Add squash pieces and toss to coat evenly.  Drizzle with olive oil and stir to combine.  Transfer 1/2 of mixture to each of the prepared pans, spreading the squash so that the pieces are not touching. Bake for 30 minutes (rotate the pans in the oven after 15 minutes] or until the squash has begun to brown and is tender when pierced with the tip of a knife.
Meanwhile, combine honey, maple syrup, cinnamon stick, orange zest and juice, 1 teaspoons salt, vinegar and fresh ginger in a small saucepan.  Bring to a boil over medium high heat.  Reduce heat to medium and maintain a low boil until the mixture has reduced and become syrupy.   Coarsely chop 1/2 cup of the toasted pecans, add them and the remaining pecan halves to the honey mixture.
To serve, transfer cooked squash to a large bowl and toss with the honey pecan mixture.  Serve immediately.
Penne alla vodka


Ingredients:
salt, Italian plum tomatoes, penne, extra virgin olive oil, garlic, vodka, heavy cream, unsalted butter, olive oil, fresh Italian parsley, parmigiano-reggiano cheese

Directions:
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor.
Using quick on/off pulses, process the tomatoes just until they are finely chopped.
(Longer processing will aerate the tomatoes, turning them pink.] Stir the penne into the boiling water.
Bring the water back to a boil, stirring frequently.
Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Whack the garlic cloves with the side of a knife and add them to the hot oil.
Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes.
Lower the work bowl with the tomatoes close to the skillet and carefully slide the tomatoes into the pan.
Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes.
Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.
Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream.
Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce.
If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet.
If not, drain the pasta, return it to the pot, and pour in the sauce.
Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.
Check the seasoning, adding salt and red pepper if necessary.
Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.
Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix.
Serve immediately, passing additional cheese if you like.
Best Baconless Broccoli Salad
Category: salad
By BoltGirl

This broccoli salad is infused with flavor from dried cranberries and raspberry vinegar. Adding some mayonnaise, sugar, pumpkin and flax seeds, and red onion makes this side salad memorable!

Ingredients:
6 cups chopped fresh broccoli
¼ cup chopped red onion
¾ cup dried cranberries
½ cup pumpkin seeds
2 tablespoons flax seeds
½ cup mayonnaise
2 tablespoons raspberry vinegar
2 tablespoons white sugar
½ cup chopped pecans

Directions:
Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl. Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad. Toss to evenly coat. Chill at least 30 minutes. Sprinkle with pecans before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 6 cups

Calories: 380.4
Fat: 28.4 g
Saturated fat: 3.9 g
Carbohydrates: 29.2 g
Sugars: 19.2 g
Dietary fiber: 5.7 g
Protein: 7.2 g
Cholesterol: 7 mg
Sodium: 139.2 mg
Wild Rice and Mushroom Casserole


Ingredients:
wild rice mix, chicken broth, butter, onions, celery, water chestnuts, Tabasco sauce, pepper

Directions:
Bring rice, seasoning packet, two tablespoons butter, and broth to a boil.
Reduce heat, cover and simmer for 7 minutes or until liquid is absorbed.
Let stand for 5 minutes then pour onto a baking sheet and spread out to cool for 20 minutes.
Melt 4 tablespoons butter in a non-stick skillet on medium high heat.
Add onion, celery, mushrooms, and hotsauce.
cook stirring frequently 8 minutes or until tender.
Season with pepper, adjust for taste.
Add soup and stir well.
Combine rice, soup mixture, and cestnuts in a large bowl and stir well.
Spoon into a greased 13x9 oven proof dish, and smooth out to edges.
(At this point you can cover and chill this overnight, make sure the casserole stands at room temperature for at least 30 minutes before baking].
Preheat oven to 350.
Combine crushed crackers and 2 tablespoons melted butter together.
Sprinkle over the casserole.
Bake for 40 minutes or until bubbly.
Afterburner Petite Dill Pickles


Ingredients:
dill pickles, sugar

Directions:
In a large colander drain and mix the pickles and jalapenos. Discard juice.
In a large jar layer 1/4 of the pickle and jalapenos with 1/4 of the sugar.
Packing down as you add the rest of the layers.
Refrigerate for at least 3 days. Giving it a shake whenever you go in the refrigerator.
It will release juice. Now watch it disappear.