xiaoxl/recipe_data huggingface dataset:
Chocolate Pile-Up Cookies
Category: desserts
By Dana Sweeney

As the title implies, this cookie has chocolate, chocolate, and more chocolate.  It's dark and rich and kind of over the top, but will certainly satisfy a chocoholic craving!

Ingredients:
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, at room temperature
¾ cup white sugar
¾ cup brown sugar
2  eggs
2 teaspoons vanilla extract
2 tablespoons coffee-flavored liqueur
1 cup finely chopped toasted hazelnuts
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup white chocolate chips

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt. Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets. Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 5 dozen cookies

Calories: 132.8
Fat: 7.7 g
Saturated fat: 4.3 g
Carbohydrates: 14.8 g
Sugars: 7.7 g
Dietary fiber: 0.5 g
Protein: 1.7 g
Cholesterol: 15.9 mg
Sodium: 85.5 mg
Strawberry (Jam!) Cream Cheese Frosting
Category: desserts
By Frugal Dusky

This foolproof frosting keeps it simple. While very sweet, it's just the thing to balance the natural flavor of a homestyle scratch cake recipe. I used it the first time to lighten up a cake made with a heavy whole grain white flour. Uh-mazing!

Ingredients:
½ cup unsalted butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
¼ cup strawberry jam
1 teaspoon vanilla extract

Directions:
Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 301.3
Fat: 16.5 g
Saturated fat: 10.4 g
Carbohydrates: 38.6 g
Sugars: 37.2 g
Protein: 1.2 g
Cholesterol: 46.1 mg
Sodium: 43.9 mg
Healthy Spaghetti


Ingredients:
olive oil, onion, sweet basil, roma tomatoes, spaghetti, salt, pepper, parmesan cheese

Directions:
Bring water to a boil in a large pot.
Boil tomatoes in water for about 1 minute.
Scoop the tomatoes out.
Drain it with cold water to let it cool.
Take a knife and slice an"X" on the bottom of each tomato.
Then peel the skin from all the tomatoes and discard.
Chop the tomatoes.
Chop the onion and fresh sweet basil.
Shred the cooked store-bought rotisserie chicken.
In a nonstick pot, heat the olive oil.
Saute the chopped onions for 5 minutes.
Add the chopped tomatoes, stirring them with the onions.
Season with salt and pepper.
Cover the pot and let simmer for 30-40 minutes, returning occasionally to stir and season.
Meanwhile, cook the spaghetti according to package instructions.
After 30 minutes add the shredded chicken and basil to the pot.
Just add enough shredded chicken to your liking and refrigerate the rest for some other recipe.
When chicken is heated through, turn stove off and place spaghetti into pot and toss thoroughly.
Serve with parmesan cheese if you like.
Serves 2-3 people.
Double or triple the recipe for larger groups.
This can be easily turned into a fabulous vegetarian meal simply by not adding the chicken.
Steamed Broccoli With Garlic and Bread Crumbs


Ingredients:
broccoli, olive oil, garlic, oregano, salt, ground pepper

Directions:
Steam the broccoli, until cooked (6 - 7 minutes].
Bread Crumbs:   Heat the oil in a medium skillet over medium high heat.  Add garlic and cook for 1 minute.  Add bread crumbs, oregano, salt and pepper and cook, stirring until the crumbs are toasted and golden brown, about 2 minutes.
Put the broccoli in a dish, and sprinkle with the bread crumbs.
In-N-Out Animal Style Fries (Baked)


Ingredients:
mayonnaise, white vinegar, sugar, salt, russet potato, olive oil, sea salt, ground black pepper, American cheese

Directions:
The day before you want to make fries, mix up all the ingredients for the special sauce in a small bowl. Cover it and put it in the fridge overnight, stirring a couple times as it chills.
The next day, preheat your oven to 400º.
Slice a large Russet potato into about 1/4" strips.
Bring a small saucepan filled about halfway with water to a rolling boil. Put the freshly sliced fries in the saucepan for 2 1/2 minutes. This is to clean out excess starch.
Place the slices on some paper towels after the 2 1/2 minutes are up and let them cool. Get a small sealable sandwich bag and put the olive oil, salt and pepper (optional] inside. Once the fries are cooled, put them in the bag and give it a good shake.
Line a baking sheet with some parchment paper. Spread the coated fries on the sheet, trying your best to make sure they don't touch. Bake them for about 30-35 minutes or until crispy and golden brown. Oven times may of course vary.
About 5 minutes before the fries are done, heat up a small pan on the stove lined with a thin coat of olive oil. Put the chopped onions in and sauté them until they are also golden brown but not completely blackened.
After the fries are done, place them on your platter of choice and cover them with the slice(s] of cheese. Put your platter in the microwave for about 30 seconds or until the cheese melts.
Take it out of the microwave and spread around the cooked onions on top. After that take your sauce out of the fridge and spread as much as you want on your platter of fries.
Stand back for a second and take in the absurd amount of awesome you just created with your own two hands before you savour the few minutes that it will take you to devour this culinary masterpiece.
Ultimate Sunrise Carrot Muffins


Ingredients:
unbleached all-purpose flour, whole wheat flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, clove, powdered ginger, fresh ginger, eggs, maple syrup, olive oil, applesauce, carrot, apple, walnuts, milk, soymilk

Directions:
Preheat oven to 400 degrees and grease muffin tin(s].
In a large mixing bowl, combine all dry ingredients .
In a small mixing bowl, combine eggs (or egg replacers],  maple syrup, oil, and apple sauce.
Add wet mixture to dry mixture and mix well.  If the mixture is too dry, add enough milk, soymilk, or water to get everything to bind.
Mix in carrots, apples, walnuts, and coconut.
Spoon mixture into prepared muffin tins and bake for 20-25 minutes.
Cherry Tomato Pesto Pops


Ingredients:
cherry tomatoes, fresh basil leaves, parmesan cheese, olive oil, salt

Directions:
Working one at a time, cut a small slice off the bottom of any tomato that won't stand flat. Cut off the top 1/8-inch of each tomato, and scoop out the top 1/4-inch of flesh, using either a melon baller or a paring knife.
Combine the basil, Parmesan, almonds, oil and salt in a food processor; pulse, scraping down the sides, until the mixture forms a paste. Transfer the pesto to a piping bag fitted with a small tip. Fill each tomato with a small dollop of the pesto. Refrigerate until ready to serve or serve immediately.
Navajo Fried Bread


Ingredients:
flour, baking powder, salt, powdered milk, water, powdered sugar, honey

Directions:
Combine dry ingredients in a large mixing bowl.
Add water to make a soft dough, knead lightly.
Make 1 inch balls of dough and roll / pat into flat circle (a tortilla shape]1/4 inch thick.
Heat shortening in a frying pan until very hot. If you flick a drop of water into the oil and it makes that popping noise, you'll know its hot]
Gently place dough into oil and cook until both sides are golden brown.
Sprinkle fried bread with powdered sugar and drizzle honey of the top.
Serve hot.
Creamy Buttermilk Dressing


Ingredients:
low-fat buttermilk, plain nonfat yogurt, garlic, Dijon mustard, honey, salt, celery seed, fresh ground black pepper, cayenne pepper, parsley, chives

Directions:
Whisk together all ingredients.
Store refrigerated up to 4 days.
One serving= 1 tbsp.
Macadamia & Apple Muffins


Ingredients:
butter, brown sugar, eggs, maple syrup, self-raising flour, ground cinnamon, bicarbonate of soda, buttermilk, apples, creme fraiche, mascarpone, unsalted butter, brown sugar, apples

Directions:
Pre-heat oven to 180C and grease a 12 cup muffin tray.
Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth.
Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts.
Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple.
Fold in gently until just combined.
Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean.
Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool.
Topping:
Place butter and brown sugar in a small saucepan and heat gently until melted.
Add apple wedges and cook until soft and syrup is thick and smooth.
Add chopped macadamia nuts and stir to coat in syrup.
Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.
Sweetlip Fillets With Tamarind


Ingredients:
garlic cloves, fish sauce, palm sugar, tamarind juice, ginger, red chile

Directions:
Fry the garlic in a little oil till softened.
Add the teriyaki, sugar, fish sauce, tamarind liquid and ginger and boil for a few minutes until slightly thickened.
Steam the fish fillets for about 12 mins, or until cooked.
Drizzle the sauce over the fish fillets and garnish with chili and green onion.
Nice served with steamed rice and a Chinese green vegetable.
Anti-Inflammatory Hot Turmeric Milk
Category: drinks
By Storm

An anti-inflammatory, antioxidant-rich hot drink.

Ingredients:
¾ cup milk
¾ cup water
1 tablespoon grated fresh ginger
1 teaspoon honey, or more to taste
1 teaspoon ghee (clarified butter)  (Optional)
½ teaspoon ground turmeric
½ teaspoon ground cinnamon
⅛ teaspoon ground black pepper

Directions:
Combine milk, water, ginger, honey, ghee, turmeric, cinnamon, and black pepper in a small saucepan. Whisk over medium heat until boiling, 5 to 10 minutes. Remove pot from heat. Strain out fresh ginger and serve immediately.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 163.8
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 17.5 g
Sugars: 14.9 g
Dietary fiber: 1 g
Protein: 6.3 g
Cholesterol: 25.7 mg
Sodium: 82.1 mg
Potato Cabbage Chowder


Ingredients:
chicken broth, potatoes, milk, cabbage, carrot, fresh dill, dried dill weed, pepper

Directions:
In medium saucepan, combine broth and potatoes., Bring to a boil., Reduce heat, cover and simmer 8 minutes or until tender., Cool slightly., Place 1 cup potato mixture in blender,., Add milk, cover and blend 30 seconds., Return to saucepan., Stir in remaining ingredients., Cook over medium heat 5 minutes or until cabbage is crisp-tender.
Jalapeno Corn Casserole


Ingredients:
egg, cheddar cheese, garlic powder, salt, margarine, cornmeal

Directions:
Combine all and pour into small Pam sprayed casserole., Bake at 350 degrees for 30 minutes.
Blue Lemonade


Ingredients:
water, sugar, lemons, juice and zest of, blackberry, blueberries

Directions:
Heat 2 cups of water with sugar, until sugar dissolves., Continue to heat for 5 minutes or so until it starts to thicken up., Add the rest of the water, zest and juice., Let cool to room temperature., Put the blueberries in a blender and puree., Stir berries into the lemonade and let sit for 2 hours at room temperature., Strain lemonade and chill before serving.
Mama's Best Ever Spaghetti and Mozzarella Meatballs
Category: trusted-brands-recipes-and-tips
By RAGÚ®

Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.

Ingredients:
Olive oil for greasing pan
1 pound lean ground beef
⅓ cup Italian seasoned dry bread crumbs
1 cup shredded mozzarella cheese
1  egg
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
12 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese, plus extra for serving

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil. Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet. Baked until browned and cooked through, about 15 minutes. Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes. Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

Yields: 6 servings

Calories: 525.8
Fat: 17.9 g
Saturated fat: 6.8 g
Carbohydrates: 58.4 g
Sugars: 7.1 g
Dietary fiber: 4.5 g
Protein: 30.6 g
Cholesterol: 94.1 mg
Sodium: 1006 mg
Cucumber Salad (With Horseradish & Mustard)


Ingredients:
English cucumbers, kosher salt, cider vinegar, sugar, dry mustard, horseradish, fresh dill, onion

Directions:
Slice cucumbers approximately 1/8 inch thick.
Sprinkle sliced cucumbers with salt and let stand for 15 minutes; rinse, drain and pat dry.
Mix together the vinegar, sugar, mustard, horseradish and dill.  Add to cucumbers along with the sliced onions.  Let stand for 15 minutes.
This will keep in the refrigerator for a few days.
Egg Salad With Bacon and Olives


Ingredients:
hard-boiled eggs, yellow onion, green olives, bacon, mayonnaise, paprika

Directions:
Chop hard boiled eggs and put into a bowl., Add chopped onion, red pepper, olives and bacon., Mix in the mayo., Sprinkle with Paprika.
Homemade Dog Cookies


Ingredients:
whole wheat flour, baking powder, eggs, instant beef bouillon, water, cheese

Directions:
Place all ingredients in food processor, mix until a ball forms. (if you use cooked liver or chicken, reduce amount of water].
Roll dow on lightly floured surface to about 1/2" thick.
Cut out the shapes your prefer, or using a cookie cutter.
Place 1" apart onto ungreased cookie sheets.
Cook 40 minutes in preheated oven at 350F and let cookies cool in closed oven.
Eggplant All Parmigiano


Ingredients:
eggplants, olive oil, tomato sauce, parmigiano, fresh mozzarella cheese, basil, kosher salt, black pepper

Directions:
Heat grill to medium or grill pan over high heat until very hot.
Peel stem off the top of the eggplant,remove skin leaving stripes of skin to hold eggplant together as it grills. Cut eggplant, using bread knife, into 1/2 inch-thick slices.
Place sliced eggplant on cookie sheet and brush with olive oil, pepper, Kosher salt on both sides. Place on grill and cook for 3 1/2 to 4 minutes on the first side. (For darker marks use bottle as a weight to press down on slices].
Turn over slices and cook for about half as long as first side, 1 1/2 to 2 minutes. Remove eggplant from grill pan - cover with foil, eggplant will continue to cook a little.
Oil baking sheet and assemble stacks, starting with the largest slices of eggplant as the bottom row. Spread 1/4 cup of basic tomato sauce over each slice and sprinkle with 1 teaspoon grated Parmigiano. Repeat the layering of eggplant, sauce and Parmigiano. End with a layer of eggplant, sauce and buffalo mozzarella, sprinkled with Parmigiano. Three layers in total.
Place under the broiler for 3 minutes or until cheese is melted. Transfer stacks to serving plates, using a metal spatula.
Serving: Serve garnished with torn basil leaves strewn around, toasted breadcrumbs on top and a drizzle of extra-virgin olive oil.
Helter Skelter Sweet Rolls
Category: bread
By Rodney Gorman

This is a simple cinnamon recipe that my mom likes to call 'Helter Skelter.' She got this from a coworker in Norfolk, NE in 1976. It's called 'Helter Skelter' because you tear two loaves of frozen bread dough and place it 'helter skelter' in the baking pan.

Ingredients:
½ cup chopped walnuts  (Optional)
½ cup raisins, divided  (Optional)
2 (1 pound) loaves frozen bread dough, thawed
½ cup butter
1 cup packed brown sugar
1 (4.6 ounce) package cook-and-serve vanilla pudding mix
2 tablespoons milk
½ teaspoon ground cinnamon

Directions:
Grease a 13x9-inch baking dish. Sprinkle walnuts into the bottom of the baking dish. Sprinkle about half the raisins with the walnuts. Tear one bread dough loaf into pieces; add to baking dish and top with remaining raisins. Melt butter in a saucepan over medium-low heat. Stir brown sugar, pudding mix, milk, and cinnamon with the butter; cook, stirring frequently, until the dry ingredients dissolve completely and the mixture thickens into a caramel-like sauce. Drizzle the sauce over the bread in the baking dish. Tear remaining dough loaf into pieces and arrange into he pan, filling any empty spots with dough pieces. Let the dough raise for 2 1/2 hours to overnight. Preheat oven to 375 degrees F (190 degrees C). Bake in preheated oven until no longer doughy in the center, about 30 minutes. Cool rolls in pan for 15 minutes. Turn the rolls out onto a serving platter large enough to contain the sauce that will run off the rolls.

Prep time: 15 mins
Cook time: 30 mins
Total time: 3 hrs 30 mins
Yields: 12 servings

Calories: 444
Fat: 14 g
Saturated fat: 5.2 g
Carbohydrates: 70.7 g
Sugars: 33.7 g
Dietary fiber: 3.7 g
Protein: 8.7 g
Cholesterol: 20.5 mg
Sodium: 566.2 mg
Peanut Butter and Chocolate Marble Fudge


Ingredients:
sweetened condensed milk, baking soda, vanilla, white chocolate baking squares, peanut butter

Directions:
In one small saucepan, heat half a can of sweetened condensed milk with semi-sweet chocolate and 1/4 teaspoons baking soda.  Stir frequently until chocolate is melted.  Stir in vanilla.
In another small saucepan, heat remaining sweetened condensed milk with white chocolate, 1/4 teaspoons baking soda and peanut butter, stirring until melted.
Pour dark chocolate mixture in parchment paper-lined 8-inch square pan.  Pour peanut butter mixture on top and swirl with a spoon or knife.  Cool.  Chill 4 hours or until firm.
Remove from pan and cut into 1-inch squares.
Mum's Rissoles


Ingredients:
onion, egg, pepper

Directions:
Place all ingredients in a bowl and mix well together with your hands.
If the mix is too wet add breadcrumbs.
Roll into small balls (about the size of golfballs] and flatten slightly.
Place small amount of oil in a frypan on medium heat.
Fry until brown and firm.
Swiss Double Chocolate Brownies


Ingredients:
baking chocolate, butter, granulated sugar, all-purpose flour, eggs, pure vanilla extract, salt, unsalted butter

Directions:
Preheat oven to 350. Butter a 9 x 13 inch baking pan. Line the bottom and up two sides with a single sheet of parchment paper, letting the paper overhang the two long sides of the pan by an inch or so.
Place a large pot filled with an inch or two of water over low heat and bring to a gentle simmer. Combine the chocolate and diced butter in a stainless steel or glass bowl. Set the bowl over the pot. Stir occasionally until melted. Remove bowl from the top of the pot and set aside to cool slightly.
Meanwhile, in a large bowl, beat the eggs just until the yolks and whites are blended. Whisk in the sugar and beat until the mixture is creamed together (slightly thickened and pale]. Stir in the vanilla.
Sift together the flour, cocoa and salt. Set aside.
Pour the chocolate into the egg and sugar mixture, stir to blend well. Add the flour mixture in three additions, using a spatula to gently fold in each addition before adding the next.
Scrape the batter into the pan and place in the center of the oven. Bake for approximately 35 minutes, or until a tester inserted in the center of the brownies comes out clean. Transfer pan to wire rack and let cool completely before cutting. Use the parchment overhang to lift from pan.
Ema Datshi (Bhutan)


Ingredients:
green chilies, onion, water, tomatoes, blue cheese, feta cheese, garlic cloves, cilantro

Directions:
Add the rice and about 1 1/2 times as much water to a pot and bring to a boil. Reduce heat and cover. Simmer for 20 minutes or until all the liquid is absorbed.
Meanwhile, put the chiles and onions into a pot with the water. Add the vegetable oil.
Bring to a boil and reduce heat to medium.
Boil uncovered for 10 minutes, then add the tomato and garlic.
Continue to boil for 2 more minutes, then add the cheese and cook an additional 2 to 3 minutes. Add the cilantro and remove from the heat.
Stir and cover. Let stand for two minutes before serving over red rice.
Spicy Turkey Sausage


Ingredients:
poblano chile, fresh cilantro, fresh Italian parsley, romaine lettuce, bay leaf, fresh oregano, salt, fresh ground pepper, ground cumin, ground cloves, fennel seed, lean ground turkey

Directions:
Place all ingredients, except turkey, in a food processor.
Process until smooth.
Scrape the mix into a medium size bowl.
Add the turkey and combine well with your hands until everything is evenly distributed.
Cover and refrigerate for at least 4 hours to blend flavors.
Heat a nonstick skillet over moderate heat.
Form the sausage into 3" patties.
Fry the patties for 3-6 minutes, turning once, until lightly browned.
Serve immediately. Enjoy!
Apple Pie Margarita


Ingredients:
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Directions:
Chill all ingredients in a mixing tin over ice.
Rim the glass with cinnamon and sugar (liberally].
Shake and strain into a margarita glass, there will be usually be a lot left in the tin, for seconds or thirds.
Balsamic Dip


Ingredients:
sugar, water

Directions:
Place all ingredients in saucepan., Bring to the boil, stirring till sugar dissolves., Simmer without stirring till syrupy., Allow to cool., Use for strawberries., Keep in sealed container in fridge.
Salmon Aglio Olio Pasta


Ingredients:
salmon fillets, angel hair pasta, mixed herbs, salt, lemon, chili peppers, garlic cloves, olive oil, butter

Directions:
Marinade the salmon fillet for about 10 minutes with mixed herbs and a few drops of lemon juice.
Mince garlic.
Glaze salmon with 1 tbsp olive oil and grill in oven for about 8 minutes or until salmon is no longer "translucent".
Cook angel hair pasta in a pot of boiling water for about 2 minutes (until al dente].
While pasta is cooking, heat the rest of the olive oil over a medium flame and add garlic and chilli flakes.
When garlic becomes fragrant, turn off the fire.
Drain pasta and mix it into the olive oil mixture.
Sprinkle salt and mix.
Pour pasta onto plates and top with grilled salmon.
Smear butter on top of salmon and let it melt.
Garnish with whole chillis and serve.
Bakery Style Lemon Crumb Muffins


Ingredients:
sugar, baking powder, salt, lemons, zest of, eggs, butter, milk, butter, sugar, all-purpose flour

Directions:
FOR THE MUFFINS: Grease or line 24 regular-size muffin cups with paper wrappers.
Place the pastry flour, sugar, baking powder, salt, lemon zest, and lemon extract in a large bowl; stir together well.
Add the eggs and melted butter; blend just until combined, making sure to scrape down the sides of the bowl so that all ingredients are mixed.
Using an electric mixer on low speed, slowly blend in the milk; mix for about 5 minutes.
Use an ice-cream scoop to measure out the batter into the prepared muffin tins.
MAKE THE CRUMBS: Using your hands, blend together all crumb ingredients until crumbly; sprinkle on top of each muffin.
Bake at 400*F for about 20 minutes, until the tops spring back and a toothpick tests done.
Cool 10 minutes in pans before removing; cool slightly.
Dust with powdered sugar, if desired, and serve warm or cool.