xiaoxl/recipe_data huggingface dataset:
Cheesy Onion Soup


Ingredients:
shortening, onions, flour, milk, American cheese, salt, pepper, paprika

Directions:
Melt shortening in a pot and add the onions; cook till browned.
Add flour, stirring constantly.
Add milk (a little at a time], stirring constantly.
When soup gets HOT and THICK, add the cheese and stir till cheese is melted and soup is smooth.
Season with salt and pepper.
Shake paprika on top of soup in bowl and serve.
Cranberry-Orange Cookie Bars
Category: desserts
By Asgard Ranch

The first time I tried these, a co-worker on a specialized team brought them in for breakfast. She got them from Starbucks® (a seasonal delight, I'm told). So, I checked them out after I got off from work and at over $2 per little "triangle" piece, I decided I'd learn to make them for a lot less. My family members all urged me to recreate these. So after a bit of research, I found that there's a few copycat recipes online; but this is my twist on that concept.

Ingredients:
1 cup unsalted butter, at room temperature
1 cup brown sugar
⅓ cup white sugar
3 large eggs
1 teaspoon orange extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground ginger
1 cup sweetened dried cranberries (such as Craisins®)
½ cup white chocolate chips
½ (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
3 cups confectioners' sugar
1 teaspoon orange extract
½ cup sweetened dried cranberries (such as Craisins®), chopped
1 tablespoon grated orange zest, or more to taste
⅓ cup white chocolate chips
½ teaspoon canola oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper. Beat butter, brown sugar, and white sugar for bars together with an electric mixer until light and fluffy, about 5 minutes. Stir in eggs, orange extract, and vanilla extract until well blended. Add flour, baking powder, and ginger; mix until well incorporated and the batter looks like soft cookie dough. Stir in cranberries and white chocolate chips until well mixed. Spread the stiff batter into the prepared pan. Bake in the preheated oven until light brown and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Don't overbake, or your bars will be dry. Let cool completely, about 30 minutes. Meanwhile, mix cream cheese and butter for frosting together until light and fluffy. Add confectioners' sugar and orange extract; beat mixture until fluffy and spreadable. Spread evenly over the cooled bars. Combine cranberries and orange zest for topping in a food processor and roughly chop. Sprinkle evenly over the frosted bars. Mix white chocolate chips and oil together in a glass, microwave-safe measuring cup. Microwave until fluid enough to drizzle, 1 minute to 1 minute 15 seconds, stirring every 15 seconds until melted. Use a fork or whisk to drizzle the melted chocolate diagonally across the bars. Allow chocolate to set for at least 1 hour before cutting into squares or triangles.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 20 mins
Yields: 24 bars

Calories: 317.4
Fat: 14.3 g
Saturated fat: 8.6 g
Carbohydrates: 45.5 g
Sugars: 36.6 g
Dietary fiber: 0.7 g
Protein: 2.8 g
Cholesterol: 55.1 mg
Sodium: 63.9 mg
Pesto Risoni With Mango-Curry Shrimps


Ingredients:
shrimp, olive oil, curry powder, mangoes, lemon juice, salt, cilantro, garlic, pepper, olive oil, lemon juice, salt

Directions:
Bring a pot of water to a boil.
Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
Cook risoni for 8 minutes or until al dente.
While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
Drain the risoni and toss in a bowl with the cilantro pesto.
Transfer risoni to a serving plate and top with the shrimps and mangos.
Crushed Gold


Ingredients:
orange, vodka, carbonated water

Directions:
Keep orange in freezer for few hours before preparation.
The pulp should be slightly crystalined.
Now, peel the skin, deseed the oranges and directly transfer the orange to wide mouth galss (mid size].
It should nearly occupy three fourth of the glass
Now crush the orange inside the glass carefully till the contents in the glass appear one thick crushed mass.
The volume now is about half of the glass.
Add vodka and fill the glass with carbonated water.
Crushed gold is ready - serve with a fork to pick crushed orange pieces while drinking.
Cheers!
Lemon-Dipped Blueberry Muffins


Ingredients:
fresh blueberries, sugar, sugar, lemon zest, flour, baking powder, salt, milk, egg, butter, lemon juice, sugar

Directions:
Toss blueberries with 2 tbsp of the sugar and the lemon zest in a bowl and set aside.
Combine the flour, the remaining 1/2 c sugar, baking powder, and salt in a bowl and mix well.
Make a well in the center of the flour mixture.
Whisk the milk, oil, and egg in a bowl until blended.
Pour this mixture into the well and stir until just moistened.
Fold in blueberry mixture carefully.
Fill paper-lined or greased muffin cups 2/3 full.
Bake at 350ºF for 20 minutes or until golden brown.
Dip warm muffins in the glaze mixture and then in the sugar.
Cool completely on a rack.
For the glaze:  Combine the butter and lemon juice in a bowl and mix well.
Spiralized Yellow Squash-Ricotta Naan
Category: appetizers-and-snacks
By lutzflcat

This tasty dish can be made with yellow squash or crookneck squash. The squash is spiralized and baked on a naan flatbread with a lemony-cheesy base for a new taste sensation. Style up a brunch, serve for lunch, or even cut into small pieces and serve as an appetizer.

Ingredients:
1 small yellow squash, sliced
¼  red bell pepper, thinly sliced
¼ medium red onion, thinly sliced
1 teaspoon olive oil
⅓ cup ricotta cheese
1 teaspoon lemon zest
1  naan bread
¼ cup shredded Gruyere cheese
1 pinch red pepper flakes, or to taste  (Optional)
salt and ground black pepper to taste
1 teaspoon chopped fresh basil, or to taste
1  lemon, cut into wedges

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Cut squash into spirals using a spiralizer (fitted with the large shredding blade). Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside. Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 flatbread

Calories: 154.9
Fat: 6 g
Saturated fat: 2.4 g
Carbohydrates: 18.2 g
Sugars: 1.3 g
Dietary fiber: 3.9 g
Protein: 8 g
Cholesterol: 16.4 mg
Sodium: 183.6 mg
Mary's Oatmeal Cookies


Ingredients:
vegetable shortening, brown sugar, sugar, egg, water, vanilla, oats, flour, salt, baking soda

Directions:
Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well.
Drop by rounded teaspoonfuls onto greased cookie sheet.
Bake at 350°F for 12-15 minutes.
For variety; add chopped nuts, raisins, chocolate chips or coconut.
Awesome Banana Walnut Shake


Ingredients:
banana, low-fat vanilla yogurt, walnuts, honey

Directions:
Place banana, yogurt, walnuts, and 1 tablespoon honey in a blender.
Blend on low speed until ingredients start to mix together. Then increase to high speed and blend until smooth. For a sweeter smoothie, add another tablespoon of honey. Serve immediately.
Tip: To make a frozen banana, peel and cut the banana into chunks. Wrap in plastic and place in freezer several hours or overnight.
Hot Buffalo Wings With Roquefort Dip


Ingredients:
Roquefort cheese, cream cheese, mayonnaise, lemon juice, wine vinegar, sour cream, chicken wings, unsalted butter

Directions:
In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well.
Chill for 2 hours.
Using a fryer or a large pot, heat oil to 350ºF. Deep fry the wings until golden and crispy, approximately 10 minutes.
In a separate bowl, melt the butter, add the hot sauce and heat thoroughly. Immediately toss hot wings into sauce.
Place wings on a platter and serve with creamy Roquefort dip.
Diabetic Dog Treats
Category: everyday-cooking
By BARB MAXWELL

If you have a diabetic dog like we do, then you know it is hard to find a treat that will do no harm.  This is one of those treats.  It is easy to fix, and even dogs without diabetes will enjoy them.

Ingredients:
½ cup whole wheat flour
2  eggs
1 ½ pounds beef liver, cut into pieces

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. Place the liver into a food processor. Pulse until finely chopped. If you have room, add the flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in the flour and eggs using a wooden spoon. Spread evenly in the prepared pan. Bake for 15 minutes in the preheated oven, or until the center is firm. Cool, and cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 pounds

Calories: 31.2
Fat: 0.7 g
Saturated fat: 0.2 g
Carbohydrates: 1.9 g
Sugars: 0 g
Dietary fiber: 0.2 g
Protein: 4.1 g
Cholesterol: 52 mg
Sodium: 13.1 mg
Buffalo Cauliflower
Category: appetizers-and-snacks
By ddmama

This is a great substitution for buffalo wings! Can be made gluten-free, vegan, or vegetarian. Make sure to coat your cookie sheet well with oil or they will stick. Husband and kids give this two thumbs up! Dip this in ranch or blue cheese for even more added flavor, but it doesn't need it.

Ingredients:
olive oil cooking spray
¾ cup gluten-free baking flour (such as Premium Gold® Flax and Ancient Grains All-Purpose Flour)
1 cup water
½ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
2 heads   cauliflower, cut into bite-size pieces
2 tablespoons butter
½ cup hot pepper sauce (such as Frank's RedHot®)
1 teaspoon honey

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet with cooking spray. Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet. Bake in the preheated oven until lightly browned, 20 to 25 minutes. Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir hot pepper sauce and honey into butter until smooth. Brush hot sauce mixture over each cauliflower piece, repeating brushing until all the hot sauce mixture is used. Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 218.3
Fat: 7.1 g
Saturated fat: 3.7 g
Carbohydrates: 36.2 g
Sugars: 9.7 g
Dietary fiber: 9.9 g
Protein: 8.5 g
Cholesterol: 15.3 mg
Sodium: 907 mg
Sweet and Savory Hasselback Butternut Squash
Category: side-dish
By Angela Sackett  Superhotmama

The glaze creates a smoky caramelized topping, and the cranberries and pistachios add tartness and crunch. My 10-year-old walked in as I pulled this from the oven for the first time and announced, 'that's beautiful!' It's just as amazing in flavor, and it makes a gorgeous, elegant side.

Ingredients:
1 tablespoon oil, or as needed
1 large butternut squash - peeled, halved lengthwise, and seeded
½ teaspoon salt
3 tablespoons water
¼ cup butter
¼ cup honey
1 tablespoon cinnamon
1 teaspoon minced garlic
1 teaspoon fresh oregano leaves
1 teaspoon dried orange peel
½ teaspoon smoked paprika
2 sprigs fresh oregano, or as needed
¼ cup dried cranberries
¼ cup chopped pistachio nuts

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water. Bake in the preheated oven until softened, about 20 minutes. Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes. Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes. Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more. Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes. Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze. Bake in the hot oven 10 minutes more.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 426.1
Fat: 19 g
Saturated fat: 8.3 g
Carbohydrates: 68 g
Sugars: 30.5 g
Dietary fiber: 9.3 g
Protein: 5.5 g
Cholesterol: 30.5 mg
Sodium: 421.8 mg
Oatmeal Chocolate Chip Cookies


Ingredients:
butter, brown sugar, granulated sugar, milk, vanilla, egg, all-purpose flour, salt, baking soda, pecans, walnuts, Quaker Oats

Directions:
Preheat oven to 375 deg.
Beat together softened Crisco, butter and sugars in large bowl.
Beat in milk, vanilla and egg.
Stir in sifted flour, salt and baking soda.
Stir in chips, nuts and oats.
Drop dough onto parchment lined cookie sheet. (I use two sheets and six drops per sheet].
Bake 10 to 12 minutes or until lightly browned.
Cool 2-3 minutes then transfer to cooling rack or paper towel.
Deviled Eggs and the Kitchen Sink


Ingredients:
eggs, sweet pickles, water chestnuts, celery, green olives, sweet onion, mayonnaise, Dijon mustard, Miracle Whip, sea salt, lemon pepper seasoning, garlic powder, turmeric, parsley flakes, Tabasco sauce

Directions:
To make perfect eggs for deviled eggs, put all eggs in a large pot that has a lid.  Cover eggs to one inch above eggs with water.  Bring to boil then turn heat off but leave pot on burner for 15 minutes. Set your timer-this step is important for eggs that don't tear when you peel them. While waiting, prepare a large bowl filled 3/4 way with ice and water.  When eggs have completed their 15 minutes set, rinse with cool water and place immediately in ice bath until completely cooled.  Tap on large end and gently peel and half the long way and place on platter or deviled egg dish. Put yolks in food processor.
To small bowl, add very finely chopped sweet onion, celery and water chestnuts.  These ingredients are important because they add some texture.  I wouldn't ever leave them out as the texture is what most people comment on.
Add all the rest of the ingredients to the egg yolks in the food processor EXCEPT CHOPPED PICKLE, WATER CHESTNUTS AND CELERY] and pulse until well combined, scraping down sides if necessary. Add mixed ingredients to the chopped veggies and mix with a scraper or spoon.  Spoon into egg whites.  Sprinkle with turmeric and parsley flakes.
I actually like to serve these immediately because I think some of the flavor is masked by chilling the eggs -- but my husband likes them cold.  What do you think?
Baked Zucchini and Cheese


Ingredients:
zucchini, salt, paprika, mozzarella cheese

Directions:
In a zip-lock bag toss zucchini , salt and paprika.  Pour into an 8x8 cooking dish.
Bake 30 minutes or until zucchini is tender, stirring occasionally.
Sprinkle cheese and remaining paprika over top.
Bake 2 minutes or until cheese is melted.
Sauce Espagnole - Spanish Sauce


Ingredients:
butter, extra virgin olive oil, onion, celery, carrot, bell peppers, parsley sprigs, bay leaf, flour, clove, salt

Directions:
Heat a skillet over medium heat. When pan is warm add butter and oil and heat until butter is melted.
Clean and roughly chop onion, celery, carrot, bell peppers and parsley and add them to pan with the bay leaf. Cook until nicely browned.
Mix the flour and seasonings together and add to pan. Cook, stirring constantly. This will cook the flour and develop wonderful flavor.
Allow the flour to develop a light tan color. About a minute or two.
Whisk in the stock and until everything is well incorporated. Taste and season with salt and pepper if desired.
Allow to cook about five minutes or until desired thickness is achieved.
Strain and serve or refrigerate and reheat when needed, whisking until smooth.
Easy Watergate Salad
Category: salad
By sandysue

Easiest recipe on the planet and it tastes awesome. I love this at Easter, but it could great any time of the year.

Ingredients:
1 (20 ounce) can crushed pineapple in juice (such as Dole®), undrained
1 cup miniature marshmallows (such as Kraft® Jet-Puffed)
1 (3.4 ounce) package instant pistachio pudding mix (such as Jell-O®)
½ cup chopped pecans (such as Planters®)
1 ½ cups frozen whipped topping (such as Cool Whip®), thawed

Directions:
Mix pineapple, marshmallows, pudding mix, and pecans together in a bowl; fold in whipped topping. Refrigerate salad until chilled and thickened, about 1 hour.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 203.7
Fat: 8.8 g
Saturated fat: 3.5 g
Carbohydrates: 31.3 g
Sugars: 25.8 g
Dietary fiber: 1.2 g
Protein: 1.1 g
Sodium: 183.4 mg
Alouette Bacon Wrapped Scallops and Shrimp


Ingredients:
parmesan cheese, cheese, bacon, sea scallops, shrimp, scallions, chives

Directions:
Heat a sauté pan over medium-high heat for 5 minutes.
Fry bacon strips on each side for 1 minute until almost crisp, but still pliable.
Set aside onto a paper towel.  Drain grease from pan.
In the same sauté pan over medium-high heat, sear scallops on both sides for 2 ½-3 minutes until caramelized on top, or opaque. Set aside.
Sauté the shrimp in a sauté pan over medium high heat for 2-3 minutes. Set aside.
Spread each bacon strip with 1/2 tablespoons of Alouette.
Wrap the Alouette covered bacon around the side of the scallop.
Skewer with a toothpick and arrange on a platter.  Wrap each shrimp also with the Alouette covered bacon and skewer with a toothpick.
Sprinkle with chopped scallions.
Serve immediately.
Tamale Bites


Ingredients:
flour, baking powder, salt, ground cumin, vegetable shortening, beef, flour, tomato paste, garlic, onion, ground cumin, fresh thyme leave, chipotle pepper, sour cream, fresh lime juice, water, queso fresco

Directions:
Heat a skillet over medium–high heat. Add the shredded meat, and following seven ingredients. Stir well and add 1 cup of water. Bring to a boil and lower heat to simmer. Simmer until all the liquid in rendered out--approximately 10 minutes.
Preheat the oven to 350 degrees F.
Meanwhile, Mix 2 cups of masa with the baking powder, salt and cumin. Add the beef stock and mix to a crumbly consistency. Pour in the melted shortening and mix by hand until smooth.
Spray your mini-muffin tins with non-stick spray. Roll the masa mixture into small balls—about 2 teaspoons each. Place one ball in each muffin cup and press with your fingers—or the back of a rounded measuring spoon—to make little shells.
Once the beef mixture has rendered out the liquid, stir in the sour cream and lime juice. Salt and pepper to taste.
Fill each masa shell with beef mixture. Bake for 15-20 minutes.
Allow the tamale bites to cool 3-5 minutes before extracting them from the muffin tins. Use a small sharp knife to lift one side, then gently lift them out with your fingers.
Garnish with crumbled queso fresco and thyme leaves. Serve warm!
Sweet and Sour Stir-Fry Chicken


Ingredients:
cornstarch, boneless skinless chicken breasts, red bell pepper, sugar snap peas, frozen sugar snap peas, sliced water chestnuts

Directions:
Put cornstarch in a plastic food bag.  Add chicken and toss to coat.
Heat oil in wok or nonstick skillet over medium-high heat until hot but not smoking.  Add chicken and stir-fry for 3-4 minutes until golden brown on all sides.
Remove to a bowl with a slotted spoon.
Add bell pepper, snap peas and water chestnuts to drippings in skillet.
Stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Pour in stir-fry sauce and return chicken to skillet.
Stir to coat chicken and vegetables.  Garnish with scallions.  Serves 4.
Pineapple Grape Smoothie


Ingredients:
"red seedless grapes"

Directions:
"Blend together juice, grapes and yogurt.  When mixed well, add ice and blend until slushy."
Sourdough Hamburger Buns


Ingredients:
flour, whole wheat flour, butter, milk, egg, kosher salt, sugar, flour

Directions:
In a medium bowl, using an electric mixer such as Kitchen Aid, combine 2 cups sourdough starter with 1 cup flour and 1/2 cup whole wheat flour.
Mix on low speed until well blended, about  2-3 minutes.
Cover slightly with plastic wrap and let sit on the counter for 2 hours.
When dough has sat for 2 hours, add to the bread machine pan the milk, 2 tablespoons of melted butter, egg, salt and sugar.
Add the sourdough mixture (I just dumped it in from the bowl].
Add the 1 3/4 cup flour and gently smooth out evenly with your hand.
Turn on the dough cycle.
For the first 5 minutes check dough and add additional water or flour, which ever is needed.
When dough cycle is completed turn the dough onto a lightly floured surface and form into a ball.
Using a roller, flatten the dough to a large oval 1/2 inch thick.
Cut dough into 4 inch rounds using a sharp cutter.
Transfer rounds to a greased baking dish.
Gather up excess dough and repeat until all dough is used.
Brush tops with 1 tablespoon melted butter, cover and let rise.
NOTE:  The buns will rise some more once placed in the oven.
For quick rise starters 1-1 1/2 hours.
For slow rise starters 2 to 2 1/2 hours.
Bake for 15-18 minutes in 350 F oven or until golden brown.
Cool slightly then slice with bread knife before serving.  (For best results I think, place on the grill cut side down for 15-20 seconds before applying your burger].
NOTE:  All starters are different so the amount of flour, water and rise time may be different.  For this recipe I used Donna M's SF Starter.
Rustic Cabbage Soup


Ingredients:
extra virgin olive oil, salt, pepper, potato, garlic cloves, yellow onion, white beans, cabbage, olive oil, parmesan cheese

Directions:
Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes.
Cover and cook until they are a bit tender and starting to brown a little bit for about 5 minutes. It's ok to uncover to stir a couple of times.
Stir in the garlic and onion and cook for a few minutes until the cabbage softens up a little bit.
Add the stock and the beans and bring the pot to  simmer.
Stir in the cabbage  and cook for another couple of minutes, or until the cabbage softens up a bit.
Now, adjust the seasonings; getting the seasonings right is important or your soup will taste flat.
Taste and see if you need more salt.*.
Note* The amount of salt you will need will be determined by how salty your broth or stock is. Canned broths will sometimes vary between brands and homemade stocks will vary from canned.
Peachy Breakfast Shortcake


Ingredients:
cottage cheese, pecans, fresh strawberries

Directions:
Place the toasted waffle on a serving plate.
In a small dish, stir the almond extract into the cottage cheese; top the waffle with the cheese and sprinkle lightly with cinnamon sugar.
Place the slices of canned peaches on top, sprinkle lightly with cinnamon sugar and then pecans;  drizzle with the syrup and garnish with quartered strawberries.  Enjoy!