xiaoxl/recipe_data huggingface dataset:
Our Special Caesar Salad


Ingredients:
blue cheese, garlic cloves, Worcestershire sauce, salt, pepper, Dijon mustard, egg, lemon juice, vinegar, parmesan cheese, olive oil, romaine lettuce, parmesan cheese, bacon, crouton

Directions:
In food processor or blender, process blue cheese, garlic, worcestershire sauce, salt, pepper, egg,2 tblsp Parmesan cheese, lemon juice and vinegar.
With motor running, slowly drizzle in the oils and blend till mixture is thick.  Pour dressing in jar, seal and refrigerate.
Cook bacon till crisp; cool and crumble.
When ready to serve, place lettuce in salad bowl and toss with dressing.  Sprinkle with Parmesan cheese, bacon bits and croutons.
Serves 10
I now use 1/3 cup Egg Beater or the like to replace the egg.
Slowly add some of the dressing while tossing.
Don't add it all in one shot.
Chicken and Rice Skillet With Cranberries


Ingredients:
water, dried cranberries, celery, onion

Directions:
Sprinkle chicken with Creole Seasoning. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 2 to 3 minutes per side or until chicken is cooked through. Remove from skillet; keep warm.
Stir water, Rice Mix, cranberries, celery and onion into skillet. Bring to boil. Place chicken over rice mixture. Reduce heat to low; cover and simmer 20 minutes or until most of the water is absorbed and rice is tender.
Remove from heat. Let stand 5 minutes.
Braised Pork Chops With Onions and Rosemary


Ingredients:
flour, salt, pepper, butter, onions, dry white vermouth, white wine, water, fresh rosemary, dried rosemary

Directions:
Preheat oven to 350°.
Dredge chops by shaking in a paper bag with flour, salt, and pepper.
Melt butter in a heavy Dutch oven or large oven proof frying pan over moderately high heat and brown chops well on both sides, about 8-10 minutes.
Remove from heat.
Remove chops to pour in vermouth and water and scrape up any bits from bottom of pan.
Put chops back in pan and pan back on heat source and lay onion slices over chops.
Top with rosemary sprigs (if using dried rosemary, sprinkle evenly over all].
Cover and bake 1 hour or until chops are tender (or cover and simmer on top of stove on low heat for about 45 minutes to an hour].
Remove herb sprigs and serve, topping each portion with onions and a generous ladling of pan juices.
Homemade Corn Tortillas - 1 Ww Point


Ingredients:
masa harina, salt, water

Directions:
Combine the masa harina and salt in a medium bowl; stir in 1/4 cup of the water, then stir in enough of the remaining 1/4 cup water, 1 tablespoon at a time, to form a soft dough. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.
Super Easy Brown Rice Salad


Ingredients:
cooked brown rice, red onion, fresh parsley, olive oil, seasoning salt, grape tomatoes, red wine vinegar, sugar

Directions:
In a medium bowl, combine rice, tomatoes, red onion, olives and parsley., In a small bowl, whisk together vinegar, oil, sugar and salt., Pour dressing over rice mixture and toss to coat., Cover and chill for at least 4 hours, or overnight.
Peach Cupcakes


Ingredients:
all-purpose flour, baking powder, ground nutmeg, salt, granulated sugar, unsalted butter, eggs, vanilla, orange zest, milk, nectarines

Directions:
In a small bowl, mix together flour, baking powder, nutmeg and salt.
In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add eggs, one at a time, beating well after each addition until light and fluffly. Add vanilla and orange zest, beating well. Alternately beat in flour mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Fold in peaches or nectarines.
Scoop batter into prepared pan. Bake in preheated over for 23-28 minutes or until golden brown and tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Cranberry Raisin Nut Bread


Ingredients:
all-purpose flour, sugar, baking powder, salt, orange zest, butter, egg, raisins, fresh cranberries, frozen cranberries, pecans

Directions:
Preheat oven to 350 degrees., Grease a 9 1/2 x 5 1/2 inch loaf pan., Into a bowl mix all the ingredients together, in the order given., Then put the mixture into the loaf pan after all ingredients are blended., Bake for 1 hour., Remove from pan and let it cool on a rack.
Coffee Foam in Microwave


Ingredients:
milk, milk

Directions:
Find a jar with a lid and fill it with as much milk as you normally like in your coffee (or other hot beverage!]. The milk should fill the jar no more than half way to allow room for the foam.
Shake the jar with the lid on as hard as you can until the milk has become frothy and doubled in size. This takes us about 30 seconds.
Take the lid off and microwave for 30 seconds. The foam will rise to the top of the milk and the heat from the microwave will help stabilize it.
Pour the milk into your coffee using a spoon to hold back the foam. Then scoop the foam on top!
Greek Salad With Feta Mousse


Ingredients:
Greek feta cheese, heavy cream, water, fresh ground white pepper, fresh coarse ground black pepper, olive oil, kalamata olives, red onion, fresh oregano

Directions:
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, about 1 minute. Stir in the softened gelatin and transfer to a blender. Puree until fairly smooth. Season with white pepper. Scrape the mixture into a shallow bowl and refrigerate until set, about 30 minutes.
Bring the feta mousse back to room temperature, about 20 minutes. Whisk the mousse until loosened. Spread the mousse in the center of each plate. Top with the tomatoes, lightly seasoning each layer with fleur de sel and black pepper. Drizzle with the olive oil, garnish with the olives, red onion and oregano and serve.
MAKE AHEAD The feta mousse can be refrigerated for up to 2 days.
Coconut Macaroons


Ingredients:
salt, confectioners' sugar, coconut, all-purpose flour, vanilla extract

Directions:
Preheat oven to 350 degrees.
Line 2 baking sheets with waxed paper or foil.
Spray waxed paper or foil with vegetable cooking spray.
In medium mixing bowl, using an electric mixer set on high speed, beat egg whites with salt until frothy.
Gradually add confectioners sugar, beating until stiff peaks form.
Fold in coconut, flour, vanilla,& almond extract.
Using a pastry bag with a large star or using a tablespoon, pipe or drop about 1 tablespoon of batter per macaroon, 1 inch apart, onto prepared baking sheets.
Bake macaroons until just brown, about 20 minutes per batch.
Place baking sheets on wire rack, cool slightly.
Using spatula, transfer macaroons to rack and cool completely.
Serve or store in airtight containers.
Spicy Buffalo Glazed Meatballs


Ingredients:
ground beef, egg, onions, green onions, garlic, butter, honey

Directions:
Preheat oven to 350 degrees.
Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
Shape mixture into 32 1-inch meatballs.  Place on rack in broiler pan and bake 18 to 20 minuntes.  Do not overbake for they will become dry.
Meanwhile, combine hot pepper sauce, butter and honey in a small saucepan.  Simmer, low, for about 5 minutes until sauce has thickened and has reduced by about half.
Place meatballs into a bowl and pour sauce mixture over, stirring to coat well.  Serve meatballs with blue cheese dressing.
Peach Chicken Spring Salad


Ingredients:
olive oil, canola oil, soy sauce, maple syrup, lime, juice of, apple cider vinegar, salt, onion powder, garlic powder, water, black pepper, lettuce, chicken breasts, carrot, sesame seeds

Directions:
Mix together well: olive oil, canola oil, soy sauce, maple syrup, juice from canned peaches, lime juice, sesame oil, balsamic and cider vinegar, onion powder and garlic powder.
Reserve 1 cup of this mixture for the salad dressing.
Season the reserved 1 cup of dressing with salt to taste.
Refrigerate the dressing until needed.
To the remaining mixture, add the rest of the salt as well as the water and pepper.
In a large bowl or freezer bag place the chicken breasts in this mixture and marinate for at least 3 hours or overnight in the refrigerator.
After marinating, grill the chicken on hot grill until cooked through and no pink remains in the center, about 15 to 20 minutes depending on the grill and the thickness of the chicken breasts.
Discard the used marinade--do not use this for dressing the salad (that is what the reserved cup of dressing is for].
Arrange lettuce leaves on 4 single-serving plates and decorate with fried rice noodles.
Using a peeler, slice the carrot into thin strips and arrange on the plates.
Slice the chicken breasts and arrange on top of the salad with several peach slices.
Before serving, drizzle with the reserved dressing (shake well first] and sprinkle with sesame seeds.
Pumpkin Chocolate Chip Cookies


Ingredients:
pumpkin, butter, egg, brown sugar, sugar, vanilla, flour, baking soda, salt, cinnamon, nutmeg, ground cloves, chocolate chips

Directions:
Pre heat oven to 350 degrees.
In a large bowl cream together butter and sugars, add the egg and then the pumpkin and vanilla, mix until well blended.
In a seperate bowl sift together dry ingredient; flour, baking soda, cinnamon, nutmeg, cloves and salt.
Slowly stir the dry ingredients into the pumkin mixture until well blended but don't over mix, add desired amount of chocolate chips.
Drop dough into cookie sheet and bake for 14 minutes, cool on sheet for 2 minutes  Do not let the cookies brown they will be over baked.
Cookies should be slightly crisp on the outside and moist on the inside.  Taste great served warm or the next day.  Can't say how they would be on day 3, they've never lasted that long.
Ambrosia Fruit Salad


Ingredients:
sweetened condensed milk, sour cream, lime juice, pineapple chunks, mandarin orange segments, grapes, banana, sweetened flaked coconut, miniature marshmallow, maraschino cherry

Directions:
In a large bowl, combine sweetened condensed milk, sour cream & lime juice; mix well.  Stir in the remaining ingredients (except cherries & nuts]; cover & chill at least 3 hours or overnight.  To prevent cherries from "bleeding", fold them gently into the salad just before serving, and top with chopped nuts if desired.
Salad may also be frozen and served like ice cream.
Beefy Mac


Ingredients:
lean ground beef, beef broth, yellow onion, green bell pepper, tomatoes, tomato paste, elbow macaroni, salt, pepper

Directions:
In a large, deep skillet, cook the ground beef on medium heat, breaking up into small pieces with your spatula.  Cook until the beef is rare, or some of the beef bits are still pink.  Drain grease.
Start heating the watter for cooking the maccaroni.  Let heat up and cook your  maccaroni while doing the next steps.
Combine beef and the rest of the ingredients (except maccaroni] and cook in skillet over medium-high heat until bubbling.  Reduce heat to medium-low and allow to simmer for 20 minutes or until vegetables are tender.
Combine cooked meat mixture with maccaroni and mix well in a large container and serve!
Barbecue Chicken Packets


Ingredients:
chicken breast halves, barbecue sauce, frozen whole kernel corn, whole kernel corn, green bell pepper

Directions:
Preheat oven to 450*.
Center one chicken breast half on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Spoon barbecue sauce over chicken. Top with vegetables.
Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
Bake 18 to 22 minutes on a cookie sheet in oven.
Luciana's Breakfast Oatmeal Cookies
Category: breakfast-and-brunch
By Att's up

I was trying to find something nutritious but yummy, and then I came up with this oatmeal cookie recipe that you can have at breakfast, lunch, dinner, or for a snack.

Ingredients:
1 ½ teaspoons shortening (such as Crisco®), or as needed
3 cups rolled oats
1 cup white sugar
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¼ cup butter, melted and cooled
2  eggs
3 tablespoons milk
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets with shortening. Stir oats, sugar, flour, baking soda, and salt in a medium bowl until combined. Place butter, eggs, milk, and vanilla in a large bowl; mix well. Add the oat mixture to the butter mixture; stir until incorporated. Roll the dough into walnut-sized balls and place 2 inches apart on the prepared baking sheets. Bake in the preheated oven until edges are golden, about 9 minutes.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 20 cookies

Calories: 138.9
Fat: 4 g
Saturated fat: 1.9 g
Carbohydrates: 23.2 g
Sugars: 10.3 g
Dietary fiber: 1.4 g
Protein: 2.9 g
Cholesterol: 22.7 mg
Sodium: 84.8 mg
Cheese & Spinach Stuffed Meatloaf


Ingredients:
ground beef, eggs, chili sauce, salt, pepper, garlic, onion, frozen chopped spinach, tomato paste

Directions:
Preheat Oven to 350 degrees.
Mix meatloaf ingredients in a large bowl.
Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper.
Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about  a 1/2 inch without cheese around perimeter].
Microwave frozen spinach according to package information, then drain.
Place spinach on top of cheese making sure to leave perimeter empty.
Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling.
After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking.
Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland].
Bake covered for about 35 - 45 minutes or until desired temperature.
White Bread I
Category: bread
By Lisa

The best white bread you'll ever have! Delicious warm with butter!

Ingredients:
1 ¼ cups lukewarm milk
3 cups all-purpose flour
1 ½ tablespoons white sugar
1 ½ teaspoons salt
2 tablespoons butter
2 teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order suggested by the manufacturer. Select Basic or White Bread setting, and press Start. When done, place on wire rack for at least 10 minutes before slicing.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 1/2 pound loaf

Calories: 151.4
Fat: 2.8 g
Saturated fat: 1.6 g
Carbohydrates: 26.9 g
Sugars: 2.8 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 7.1 mg
Sodium: 315.7 mg
Pot Luck Chicken


Ingredients:
boneless skinless chicken breasts, flour, curry powder, garlic powder, mushrooms, green onions, artichokes, white wine, cheese, paprika, olive oil, butter

Directions:
"Flatten chicken breasts a little and cut each breast in two.Mix together flour, curry powder, garlic powder and salt and pepper.Dredge chicken in flour mix.Heat 1 tbsp olive oil in heavy skillet.Brown chicken a few pieces at a time do not crowd add more oil if needed.Place chicken breasts in a greased cassrole dish. Melt butter in same skillet, saute mushrooms until just tender. Top chicken breasts with mushrooms, green onions and artichokes. Mix wine and soup together and pour over chicken, cover with foil and bake at 350 for about 30 minutes Uncover, top with cheese and paprika return to oven for abput 15 minutes until cheese is melted  and bubbling."
Halloween Jello Shots (Variety)


Ingredients:
strawberry Jell-O gelatin dessert, water, Malibu rum, water, Malibu rum, Jello gelatin, water, raspberry vodka, raspberry Jell-O gelatin, water, raspberry vodka

Directions:
Strawberry:  Boil water, add jello and stir until completely dissolved.
Add malibu rum and pour into 2 oz shot glasses (I use plastic] leave some space for gummy worm on top
Chill until jello is 1/2 way set up and add gummy worm.  If you add to early it will fall to bottom, make sure it can support the worm.
Chill until firm and serve!
Pineapple:  Boil water, add jello and stir until completely dissolved.
Add malibu rum and stir.
Follow previous directions to pour and set with gummy worm.
Blue Lagoon:  Boil water, add jello and stir until completely dissolved.
Add sprite and vokda, stir.
Follow previous directions to pour and set with gummy worm.
Raspberry:  Boil water, add jello and stir until completely dissolved.
Add raspberry vodka and stir.
Follow previous directions to pour and set with gummy worm.
Time does not include chill time.
Tomato Sauce (Matt Preston)


Ingredients:
tomatoes, onions, cloves, allspice berries, paprika, garlic clove, cinnamon stick, salt, malt vinegar, sugar

Directions:
Roughly chop onions and tomatoes. Save the seeds and juice to use in the sauce. Put all the tomatoes and onions in a wide-mouthed heavy bottomed saucepan, with all the other ingredients (except the sugar and vinegar]. Simmer gently for an hour until the tomatoes are nice and soft.
Add the sugar and vinegar and cook until it tastes suitably saucy and thickens up. To test this you can always put a dollop on a plate and see how much liquid seeps out of the cooked tomato mush. If it’s only a little then the sauce is done. Taste and adjust the seasoning if required.
Pass through a coarse sieve so that you remove the bigger bits of skin and whole spices. Collect the sauce in a clean, sterilised bowl or jug. To help work the sauce through the sieve roll the round bottom of a ladle over the sauce in the sieve.
Bottle sterilised bottles and seal.
Lemony Sugar Snap Peas With Shaved Parmigiano


Ingredients:
sugar snap peas, garlic clove, fresh lemon juice, kosher salt, sugar, extra virgin olive oil, lemon zest, fresh ground black pepper, parmigiano

Directions:
Slice the vegetables: With a chef’s knife, cut the sugar snap peas on an extreme diagonal into thirds or halves, discarding any tough stem ends. Place in a plastic bag and refrigerate until ready to serve.
Make the dressing: Rub the cut side of one of the garlic halves over the inside of a small bowl. Add the lemon juice, salt, and sugar. Spear both garlic halves with a dinner fork. Using this as a whisk, drizzle in the olive oil until the sauce has formed a thin emulsion with a subtle garlic flavor; discard the garlic.
Dress the vegetables: Up to 1/2 hour before serving, add the sugar snap peas and lemon zest and toss to coat; season with pepper to taste.
Garnish with the cheese: Just before serving, using a mandoline or a vegetable peeler, shave the Parmigiano into paper-thin shavings. Scatter over the peas and toss gently.
Flexible Thai Soup


Ingredients:
shallot, fresh ginger, garlic, vegetable broth, coconut milk, cilantro, chili sauce, soy sauce, water chestnuts

Directions:
Saute shallot, garlic and ginger in a small amount of vegetable oil.
Add coconut milk and vegetable broth.
Bring to a boil.
Turn down to simmer.
Add cilantro, lemon juice, chili sauce, soy sauce (or alternative] and vegetables.
Simmer until spinach is wilted and veggies are tender but not limp, approximately 5 minutes.
Serve with rice.
Banana Oatmeal Rocks


Ingredients:
brown sugar, butter, banana, egg, lemon peel, all-purpose flour, ground cinnamon, baking soda, salt, ground ginger, ground nutmeg, Quaker Oats, raisins, dried craisins, walnuts, powdered sugar, butter, milk

Directions:
Heat oven to 350°F Line cookie sheets with non-stick aluminum foil or spray with Pam spray.
For cookies, beat sugar and margarine in large bowl until creamy. Add bananas, egg and lemon peel; beat well. Add combined flour, cinnamon, baking soda, salt, ginger and nutmeg; mix well. Add oats, raisins (crasins], and nuts; mix well.
Drop dough by rounded tablespoonfuls onto cookie sheets.
Bake approximately 10 minutes or until light golden brown. (Do not overbake; cookies should remain soft.] Slide cookies and foil from cookie sheets onto wire rack; cool while preparing glaze.
For glaze, combine all ingredients in small bowl; mix until smooth. (Glaze should be thick]. Spoon small amount of glaze over each warm cookie, letting glaze run down sides of cookie. Cool completely. Remove cookies from foil. Store tightly covered.
Glazed Ginger Carrots


Ingredients:
carrot, butter, light brown sugar, ground ginger, soy sauce

Directions:
Cook carrots in boiling salted water for 2 minutes; drain and set aside.
In a large skillet, cream the butter with the brown sugar and ginger.
Cook over medium heat until mixture melts and begins to bubble slightly.
Add drained carrots and stir well.
Saute 2 minutes, stirring occasionally.
Add soy sauce and orange juice and cook 1-2 minutes over high heat until liquid is almost completely reduced and carrots are glazed.
Artichoke and Pasta Salad


Ingredients:
artichoke hearts, olive oil, water, lemon juice, dried basil, dried oregano, black pepper, garlic, radiatore, spinach, tomatoes, feta cheese

Directions:
Combined 2 artichoke hearts, olive oil, and the next six ingredients (olive oil through garlic] in a blender or food processor, and process until mixture is smooth.
Chop the remaining artichoke hearts.
Combine the chopped artichokes, pasta, spinach and chopped tomato in a large bowl.
Pour pureed artichoked mixture over pasta mixture, and toss well to coat.
Cover and chill 2 hours.
Sprinkle with feta cheese.
Yields six servings (one cup each].
Vegan Chocolate Cake for Everyone!


Ingredients:
flour, sugar, salt, baking soda, white vinegar, vanilla, water, applesauce

Directions:
Pre-Heat oven to 350.
Blend dry ingredients in a medium to large bowl.  Blend well, we dont want to see and lumps of flour or cocoa.
Add water, apple sauce, oil, vanilla and finally the vinegar.  Whisk together by hand, we don't need to use a powered mixer here --  oh ok, use it if you'd like.
Oil, and dust 9x14 cake pan with cocoa.  Pour in batter.
Bake in over for 35-40 minutes, or until slightly firm and an inserted tooth pick comes out clean.
Zucchini,  Corn,  and Tomato  Combo


Ingredients:
fresh corn, frozen corn kernels, onion, garlic, red bell peppers, green bell pepper, bacon fat, tomatoes, zucchini, sugar, salt, ground cumin, pepper

Directions:
Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
Stir in all remaining ingredients.
Heat until boiling.
Simmer until vegies are tender about 10 minutes.
When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.