xiaoxl/recipe_data huggingface dataset:
Toffee-Almond Oatmeal Cookies


Ingredients:
whole wheat flour, baking powder, salt, cinnamon, old fashioned oats, butter, light brown sugar, egg, vanilla extract

Directions:
Preheat oven to 350°F Line baking sheets with parchment paper or silicone liners.
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Stir in oats. Set aside.
In a large bowl, beat butter and brown sugar until fluffy. Add egg and vanilla, and mix well. Gradually add flour mixture, beating just until combined. Stir in toffee chips and almonds.
Drop dough by tablespoons onto prepared baking sheets. Bake 12-15 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
Upland Stir Fry


Ingredients:
buttermilk baking mix, pepper, pheasant, eggs, carrots, green pepper, onion, water, chicken broth

Directions:
Place baking mix and pepper in a large plastic zipper bag, and shake well.
Combine pheasant and eggs in a large bowl and stir well to coat.
Remove pheasant with a slotted spoon and place in bag with baking mix.
Shake well to coat.
Remove pheasant.  Discard any remaining baking mix and eggs.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
Add carrots.  Cook, stirring, 2 minutes.
Add green pepper and onion and cook, stirring, 1 minute.
Add water, cover, and steam for 3-4 minutes, or until vegetables are tender-crisp.
Remove vegetables and set aside.
Add remaining oil to pan and heat over medium-high heat.
Add pheasant and cook, stirring, until browned and no longer pink in center, about 10 minutes.
Combine chicken broth and teriyaki sauce.
Pour over meat in skillet.
Return vegetables to pan, and cook just until heated through.
Garden Fresh Tomato Soup
Category: soups-stews-and-chili
By Charlotte

A quick and easy recipe for real homemade tomato soup like no other you've had before.

Ingredients:
4 cups chopped fresh tomatoes
1 slice onion
4  whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste

Directions:
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 6 servings

Calories: 80
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 9.4 g
Sugars: 5.2 g
Dietary fiber: 1.8 g
Protein: 1.8 g
Cholesterol: 11.8 mg
Sodium: 742.9 mg
Shrimp and Tilapia Oreganata


Ingredients:
shrimp, spinach, grape tomatoes, panko breadcrumbs, olive oil, garlic clove, parsley, lemon juice, dried oregano, lemon zest

Directions:
Preheat oven to 425 degrees. Coat a 13x9 baking dish with cooking spray. In a bowl, combine breadcrumbs, panko, 2 tbsp oil, parsley, lemon juice, garlic, oregano and zest.
Arrange tilapia in baking dish in single layer; top with shrimp. Sprinkle evenly with crumb mixture; drizzle with remaining 1 tbsp oil. Bake until tilapia and shrimp are opaque and cooked through, 10-12 minutes.
Coat large nonstick skillet with cooking spray. Add spinach; cook, stirring, until just wilted. Divide spinach among serving plates. Top with tilapia, shrimp and tomatoes.
Norwegian Almond Cake
Category: world-cuisine
By TIGERDYR

A light almond cake with a rich custard topping. Not a pretty cake, but never met a person who didn't like it. However, be careful - not all the ingredients are good for the waistline.

Ingredients:
5  egg yolks
⅔ cup white sugar
½ cup heavy cream
⅔ cup butter
5  egg whites
1 ⅔ cups confectioners' sugar
1 teaspoon baking powder
2 cups almond meal

Directions:
In a saucepan over low heat, or in a metal bowl set over a pan of simmering water, whisk together the egg yolks and sugar. Stir in the heavy cream. Cook and stir until the mixture is very thick: a few drops dribbled onto the surface should be visible. Remove from heat, and stir in the butter until completely incorporated. Place a sheet of plastic wrap directly on the surface, and refrigerate overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan. In a glass or metal bowl, whip egg whites with an electric mixer until it is able to hold a firm peak. In a separate bowl, stir together the ground almonds, baking powder, and confectioners' sugar. Using a whisk or rubber spatula, fold 1/3 of the egg whites into the almond mixture to lighten; fold in the remaining egg whites until well blended. Pour the batter into the prepared pan. Bake for 30 minutes in the preheated oven, until the top of the cake springs back when pressed lightly. Cool cake, then remove from the pan. Spread the glaze on top, and serve.

Prep time: 40 mins
Cook time: 30 mins
Total time: 1 day
Yields: 10 servings

Calories: 513.6
Fat: 36.1 g
Saturated fat: 12.6 g
Carbohydrates: 41.7 g
Sugars: 35.6 g
Dietary fiber: 4 g
Protein: 10.7 g
Cholesterol: 151.3 mg
Sodium: 172.7 mg
Grilled Corn Off the Cob Salad
Category: salad
By Lish

Every summer we have a 4th of July party. There are several dishes that our guests look forward to eating. This is one that makes everyone say Aaaaah, the corn salad...

Ingredients:
12 ears fresh corn with husks
5 stalks celery, diced
½  green bell pepper, diced
1 small onion, diced
2 tablespoons chopped pimento peppers
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1 teaspoon Dijon mustard
1 teaspoon white sugar
ground black pepper to taste

Directions:
Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill corn on preheated grill until husks are charred on all sides, about 20 minutes. Remove corn from grill and allow to cool. Remove husks and silk from corn, then cut corn kernels from the cob. Toss corn kernels, celery, green bell pepper, onion, and pimento peppers together in a large bowl. Whisk olive oil, balsamic vinegar, sea salt, Dijon mustard, sugar, and black pepper together in a bowl. Pour dressing into the corn mixture and toss well. Cover and refrigerate for at least 12 hours and up to 3 days before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 12 hrs 30 mins
Yields: 6 servings

Calories: 334.1
Fat: 20.2 g
Saturated fat: 2.8 g
Carbohydrates: 38.7 g
Sugars: 8.6 g
Dietary fiber: 5.8 g
Protein: 6.3 g
Sodium: 370.9 mg
Roast Beef With Cucumber-Corn Salsa


Ingredients:
cucumbers, corn, red onion, lemon juice, lime juice, salt, pepper, parsley, roast beef

Directions:
Mix the cucumber cubes with the corn and chopped onion.
Add the chilisauce Asian shop, lemon juice, salt, pepper and coriander (you can replace it with parsley].
Serve with roastbeef slices.
Sunset Magazine's Greens With Pink Grapefruit and Borage Flowers


Ingredients:
pink grapefruit, walnut oil, extra virgin olive oil, shallot, kosher salt, pepper, greens

Directions:
Zest 1/2 grapefruit, then cut off outer peel and membrane from both the grapefruits.
Slice [3] of the grapefruit halves into thin rounds. Juice the remaining grapefruit half.
In a small non-reactive glass measuring cup combine grapefruit zest, the reserved grapefruit juice, oil, shallot, salt, and pepper in a bowl and whisk to blend.
Toss greens with  the dressing. Reminder: do not toss the dressing with the greens until [just] before serving, or the greens will become soggy and wilt.
Spoon greens onto plates and arrange the grapefruit slices around the edges of the plates.
Scatter a few borage flowers on top of each serving.
Goulash


Ingredients:
chicken breasts, plain flour, onion, olive oil, garlic clove, tomatoes, green pepper, baking potato

Directions:
Preheat the oven to 150c/fan130c/gas 2. Toss the chicken in the flour and set aside.
Cook the onion in one tbsp of oil over a low heat until soft and golden. Add the garlic and cook for 1min. Put in casserole dish.
Add 1 tbsp of oil to the pan and cook the chicken in batches until browned. As each batch is done, add it to the dish and put in the oven uncovered.
Add 200ml of water to the pan with the stock cube and heat, stiring till disolved. Add the tomatoes and paprika and heat till simmering. Pour over the meat and onion. Cover and cook in the oven fro 2.5 hours.
Add the peppers and potato and cook for another 45 minutes.
Baked Pasta E Fagioli


Ingredients:
penne, elbow macaroni, tomatoes in puree, olive oil, onion, celery, garlic cloves, navy beans, white beans, vegetable broth, black pepper, frozen spinach, romano cheese

Directions:
Preheat oven to 400.  Heat large covered saucepot of water to boiling.  Add pasta and cook 2 minutes less than label directions.  Drain and reserve 1/4 cup cooking water.  Return pasta to saucepot.
Meanwhile, drain tomatoes, reserving puree.  Coarsely chop tomatoes.  (Or use chopped tomatoes in puree].
In 4-quart saucepan, heat oil over medium heat until hot.  Add onion and celery and cook 9-10 minutes or until tender, stirring occasionally.  Add garlic and cook 1 minute.
Stir in tomatoes with puree, beans, broth and 1/4 teaspoon pepper.  Heat to boiling over high heat.  Reduce heat to medium and stir in spinach.
Add bean mixture, pasta cooking water and 1/4 cup Romano to pasta in saucepot and toss until well mixed.  Transfer pasta mixture to 3-quart glass or ceramic baking dish.  Sprinkle with remaining Romano and bake 15 minutes or until center is hot and top is golden.
Fuzzy Navel Jello Shots


Ingredients:
"gelatin"

Directions:
Boil 6 Cups of water., Combine Jello and Knox packets together., Add to boiling water., Stir until dissolved., Remove from heat., Add three cups of Orange Juice and 3 cups of Peach Schnapps., Stir until mixed completely., Pour into 9 X 12 pan., Refrigerate overnight., Cut into 1 inch by 1 inch cubes., Serve in clear bowl.
Neapolitan Meatloaf


Ingredients:
onion, garlic, eggs, ground beef, salt, ground black pepper, frozen chopped spinach, mozzarella cheese

Directions:
Heat oil in a large nonstick skillet over medium-high heat.
Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
Remove from heat.
While onion and pepper cook, whisk eggs in large bowl.
Tear bread into small pieces and stir into egg.
Heat oven to 350°F  Coat a 9x5 loaf pan with cooking spray.
Put a strip of foil or plastic wrap on countertop.
Add beef, salt, pepper and onion mixture to bowl.
Mix gently with hands.
Place on foil or plastic and press into a 17x8 rectangle.  Top with a layer of spinach, then cheese, then overlaping slices of salami.
Roll up meat (but not the foil or plastic] from one short end; lift into loaf pan.
Bake 1 hour 10 minutes, or until cooked through.
Let stand before removing from pan for 10 minutes and slice to serve.
Speculaas (Dutch Windmill Cookies)


Ingredients:
butter, margarine, flour, brown sugar, egg, baking powder, ground cinnamon, salt, ground nutmeg, ground cloves

Directions:
In a bowl, beat the butter 30 seconds or until softened.
Combine the remaining ingredients, except for the almonds, in a small bowl.
Add half of this mixture into the butter.  Stir until mixed.
Add the remaining flour mixture and 1/3 cup almonds and stir until mixed.
Divide dough in half.
On lightly floured surface roll one portion ot the dough to 1/8" thickness.
Cut into desired shapes, place on greased cookie sheet and decorate with remaining almonds (if desired].
Repeat with second half of dough.
Bake at 350 degrees 8-10 minutes, or until browned.
Cool on cookie sheet one minute.
Remove and allow to cool.
Tofu and Vegetable Stir Fry (Ww Core)


Ingredients:
canola oil, extra firm tofu, soya sauce, carrots, garlic clove, ginger, scallions, green pepper, mushroom, water chestnuts, soya sauce, cooked brown rice

Directions:
Wrap tofu in clean cotton kitchen towel.
Place heavy weight on top i.e. plate or cutting board weighted with heavy juice can. ( I don't usually bother to press my tofu but doing so should improve the results].
Set aside for 30 minutes to allow excess water to drain from tofu.
Dice tofu into 1 inch cubes.
Combine 1/2 tbsp soy sauce and 1/2 tbsp toasted oil.
Toss tofu cubes with combined oil.
Coat a large nonstick wok or frying pan with the cooking spray.
Place on medium-high heat and add oil.
Swirl to coat.
Add tofu and stir-fry until browned on all sides (about 2 to 5 minutes].
Once browned, remove and set aside.
Add carrots and stir-fry until almost tender (about 5 minutes].
Add garlic, ginger, scallions, peppers, mushrooms and water chestnuts.
Stir-fry until veggies are tender (3 to 5 minutes].
Return tofu to pan.
Add soya sauce and cook for 1 minute.
Serve over the hot rice.
Taco Seasoning


Ingredients:
chili powder, garlic powder, onion powder, cayenne pepper, dried oregano, ground cumin, sea salt, black pepper

Directions:
place all ingredients in any order you wish into a small bowl. Using a small wire whisk stir until all ingredients are well blended.
Just a note: I use this recipe for 2lbs of ground beef.
Baked Tomato Sauce


Ingredients:
olive oil, cherry tomatoes, parmigiano-reggiano cheese, garlic cloves, pasta

Directions:
Preheat the oven to 400°F; grease a 13x9 inch glass baking dish with 2 tablespoons olive oil.
Place the tomatoes cut side up in the dish.
In a small bowl, combine the bread crumbs, cheeses, garlic and toss with a fork to mix well.
Sprinkle the bread crumb mixture over the tomatoes, making sure each cut side is well covered with the crumb mixture.
Sprinkle with sale and pepper and then the final tablespoon on olive oil.
Bake until tomatoes are cooked through and starting to brown on top, about 20 minutes.
Serve over your favorite pasta.
Carrot Bundt® Cake with Cream Cheese Filling
Category: desserts
By Donna

This is a wonderful filled Bundt® cake with the frosting inside! It is always a favorite at carry-in dinners and potlucks.

Ingredients:
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 large egg, beaten
2 cups all-purpose flour
1 ¾ cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup vegetable oil
3 large eggs, beaten
3 cups shredded carrots

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®). Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside. Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 1 Bundt(R) cake

Calories: 470.5
Fat: 26.8 g
Saturated fat: 7 g
Carbohydrates: 53.4 g
Sugars: 35.1 g
Dietary fiber: 1.7 g
Protein: 6 g
Cholesterol: 82.5 mg
Sodium: 505.7 mg
Fresh Greek Pasta Salad


Ingredients:
mostaccioli pasta, penne, cherry tomatoes, cucumber, green onions, kalamata olive, olive oil, lemon juice, fresh basil, dried basil, fresh oregano, dried oregano, anchovy paste, garlic cloves, salt, ground black pepper, feta cheese, oregano leaves

Directions:
Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olive.
In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using], garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
Cover and chill in refrigerator for as least 2 hours or up to 24 hours.
To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
Dill and Sour Cream Potato Salad


Ingredients:
water, salt, sour cream, fresh parsley, country-style dijon mustard, fresh dill weed, dried dill weed, salt, fresh coarse ground black pepper

Directions:
"Bring water and 1/2 teaspoon salt to a full boil in 3-quart saucepan; add potatoes. Cook over high heat until potatoes are fork tender (15 to 18 minutes]. Drain; rinse under cold water. Stir together all remaining ingredients in large bowl. Add potatoes; toss to coat. Cover; refrigerate at least 2 hours."
Chocolate-Strawberry Jiggle-Puff Pie


Ingredients:
unsalted butter, granulated sugar, cream cheese, powdered sugar, cocoa powder, heavy cream, vanilla extract, salt, gelatin, strawberries

Directions:
Preheat the oven to 400 degrees.
In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons granulated sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
In a stand mixer or a medium bowl with a hand-mixer, add the cream cheese, 2 tablespoons granulated sugar, powdered sugar, and cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.
Bea's Fish Coating for Deep Frying Fish


Ingredients:
all-purpose flour, romano cheese, cornmeal, garlic powder, salt, oregano

Directions:
Mix all ingredients together in a large plastic bag., Toss with fish fillets and deep fry until done.
Musaka'a (Palestinian Eggplant Baked With Tomatoes and Chickpeas


Ingredients:
eggplant, extra virgin olive oil, onion, fresh tomatoes, chickpeas, water, tomato paste, parsley

Directions:
Preheat oven to 400°F.
In a large bowl, toss the organic eggplant together with 3 tablespoons of the organic light tasting extra virgin olive oil, sea salt and freshly ground black pepper, to taste.
Spread in a single layer in a roasting pan and roast in the oven for 15 to 20 minutes, or until lightly browned and softened.
While the eggplant is roasting, heat the 1/4 cup olive oil in a large skillet over medium heat. Add the organic onions and sauté until translucent.
Add the organic tomatoes, chickpeas, water, tomato paste & sea salt. Bring to a boil and stir to heat through, 3 to 4 minutes. Adjust seasoning to taste.
Place the eggplant in a casserole dish and pour the tomato-onion mixture over it. Place in the oven and bake for 40 minutes, or until bubbling through. Remove and serve hot or at room temperature.
Enjoy!
Hot or Cold Carrot Soup


Ingredients:
onion, extra virgin olive oil, fresh ginger, chicken broth, honey, salt

Directions:
Using a food processor, pulse the onion 4 times to chop.  Transfer to a medium pot, add the olive oil and ginger and cook over medium heat, stirring often, until the onion is golden, about 3 minutes.  Pulse the carrots in the food processor to chop finely.  Add to the pot along with the chicken broth, cover and bring to a boil.  Lower the heat and simmer until the carrots are tender, 5 to 7 minutes.  Wipe out the food processor.
Puree the soup in batches in the food processor and transfer to a bowl.  Stir in the honey and season with salt.
Frank Kraut Casserole


Ingredients:
milk, prepared mustard, caraway seed, sauerkraut

Directions:
Preheat oven to 375 degrees.
Slash each frankfurter diagonally about 5 times at 1 inch intervals, set aside.
In a 2 quart saucepan, combine soup and milk, stirring until smooth.
Add mustuard and caraway seed.  Stir in sauerkraut.
Heat thououghly, stirring often until mixture is hot.
Spread misture into a greased 10 x 6 x 2 inch baking dish.  Arrange frankfurters over top.
Bake for 15 - 20 minutes or until mixture is bubbly and franks are slightly browned.
Honey in the Slaw (Coleslaw)


Ingredients:
green cabbage, green sweet pepper, mayonnaise, honey, vinegar, salt, dry mustard, celery seed, pepper

Directions:
Toss the cabbage & peppers, set aside., Whip the remaining ingredients together. Add to cabbage/peppers and toss well., Cover & chill for approx 1 hour.
Beefy-Noodle Casserole


Ingredients:
hamburger, white rice, water, onion, green pepper

Directions:
Brown beef with onion and green pepper., Add soups, water, and rice., Place in casserole dish., Bake covered at 325 degrees for 1 1/2 to 2 hours., Uncover dish to brown last part of baking.
Peaches and Cream French Toast Bake
Category: breakfast-and-brunch
By ChefAnnetteWilmingtonNC

This is a rich, sweet, and savory breakfast or brunch dish. The sweetness of the peaches complements the creamy textures of cream cheese and eggs. Using a full-bodied bread like brioche will add even more flavor to this meal, but anything nice and thick is recommended. Top with a dollop of fresh whipped cream and orange zest.

Ingredients:
1 (8 ounce) package cream cheese, softened
12 thick slices French bread
8  eggs
1 cup whole milk
1 (15 ounce) can sliced peaches in syrup, drained and syrup reserved
2 teaspoons vanilla extract
3 tablespoons melted butter
½ cup chopped pecans  (Optional)
1 pinch brown sugar

Directions:
Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish. Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours. Preheat the oven to 350 degrees F (175 degrees C). Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top. Bake in the preheated oven until edges are golden, about 45 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 12 slices

Calories: 607.4
Fat: 35.2 g
Saturated fat: 15.6 g
Carbohydrates: 52.7 g
Sugars: 12.1 g
Dietary fiber: 3.5 g
Protein: 22.2 g
Cholesterol: 308.4 mg
Sodium: 719 mg