xiaoxl/recipe_data huggingface dataset:
Chocolate Cranberry Bars (Vegan or Not)


Ingredients:
vegan butter, flour, brown sugar, soymilk, pecans

Directions:
You can either purchase cranberry preserves or make your own. To make your own cranberry preserves: Place 1 cup cranberry juice, 1 cup fresh or frozen cranberries, and 1/4 cup sugar in a sauce pan. Cook on medium heat until boiling for 15 minutes. Remove from heat and set aside. Preserves will get thicker as it cools.
Mix together butter, sugar, and flour until a dough forms.
Press down 1/2 of the dough into a greased 8 by 11 inch baking pan.
Bake at 350 degrees for 12 minutes.
In a small sauce pan over low heat combine soy milk and chocolate chips. Once chocolate is melted remove from heat.
Spread chocolate mixture over prepared crust.
Stir pecans into reserved dough and sprinkle over chocolate filling.
Drop cranberry preserves over dough.
Return to oven and continue baking for 30 minutes. Remove from oven and let cool.
Cut into bars. Enjoy!
Mustard Lime Chicken


Ingredients:
boneless skinless chicken breast, fresh lime juice, fresh cilantro, Dijon mustard, olive oil, chili powder, sea salt, pepper

Directions:
Combine lime juice, cilantro, mustard, olive oil, chili, salt and pepper in a food processor. Pulse until ingredients are well combined.
Rinse chicken breasts and pat dry. Place in a large ziplock bag.
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours.
Heat grill and cook chicken for 5-7 minutes per side until browned and cooked in the center.
My Moms Piquant Sauce


Ingredients:
brown sugar, ketchup, nutmeg, dry mustard, mustard

Directions:
mix all ingredients with a wire whisk in a mixing bowl.
my father and i both like to make extra sauce to dip the meat and is also very good on baked potatoes.
Chilled Raspberry Cheesecake


Ingredients:
powdered sugar, butter, margarine, frozen raspberries, unflavored gelatin, cold water, boiling water, cream cheese, granulated sugar, vanilla extract, powdered sugar, vanilla extract

Directions:
Heat oven to 350 degrees.
Stir together crumbs, cocoa and powdered sugar in medium bowl, stir in melted butter. Press mixture onto bottom and 1-1/2 inches up the side of a 9 inch spring form pan. Bake 10 minutes, cool completely.
Puree and strain raspberries; set aside. Sprinkle gelatin over cold water in small bow; let stand several minutes to soften. Add boiling water; stir until gelatin dissolves completely and mixture is clear. Beat cream cheese, granulated sugar and vanilla in large bowl until smooth. Gradually add raspberry puree and gelatin, mixing thoroughly; pour into prepared crust.
Refrigerate several hours or overnight. Loosen cake from side of pan with knife; remove side of pan. Spread raspberry preserves over top. Garnish with Chocolate Whipped Cream. Cover; refrigerate leftovers.
Chocolate Whipped Cream: Stir together 1/2 cup powdered sugar and 1/4 cup Hershey's Cocoa in medium bowl. Add 1/2 pint chilled whipping cream and 1 teaspoon vanilla extract; beat until stiff.
Easy Eggless Sponge Cake


Ingredients:
sweetened condensed milk, self-rising flour, baking powder, baking soda, butter, margarine, vanilla essence, water

Directions:
Sieve the flour, baking powder and baking soda together.
Mix the flour mixture, condensed milk, melted butter, essence, and water and beat well.
Pour the mixture into a greased and dusted 6 inch diameter round tin.
Bake in a hot oven at 200 degrees C (400 degrees F] for 10 minutes.
Then reduce the temperature to 150 degrees C (300 degree F] and bake for a further 10 minutes.
The cake is ready when it leaves the sides of the tin and is springy to touch.
When ready, take out from the oven and leave for 1 minute.
Invert the tin over a rack and tap sharply to remove.
Cool the the cake on a wire rack.
Twice Baked Sweet Potatoes With Pecans


Ingredients:
sweet potatoes, unsalted butter, orange zest, salt, all-purpose flour, granulated sugar, dark brown sugar, ground cinnamon, kosher salt

Directions:
Preheat oven to 375°F.
Pierce sweet potatoes all over with a fork.  Microwave on HIGH for 15 minutes or until completely cooked through.  Let rest 5 minutes or until cool enough to handle.
Topping:   Meanwhile, combine the pecans, flour, sugars, cinnamon and 1/4 teaspoons salt. Stir to blend. Mix in 1/4 cup butter. The topping should form sandy clumps. Refrigerate.
Split the potatoes in half lengthwise and scoop out some of the flesh inside. Arrange the sweet potato “halves” on a baking sheet.  In a medium bowl, combine the sweet potato flesh with the remaining 1/4 cup butter, orange zest and 1/2 teaspoons salt. Spoon the filling back into each potato half and top with the topping on a baking tray. Place the tray in the center of the oven and bake until the topping browns, 15-20 minutes. Serve immediately.
Garlic Chicken


Ingredients:
boneless skinless chicken breasts, olive oil, garlic, parmesan cheese, salt

Directions:
Rinse and pat dry chicken breasts, preheat oven to 425., In a small saucepan, warm the oil and garlic till garlic to combine the flavors., In a bowl, mix cheese and breadcrumbs and salt, mix well., Dip each piece of chicken in oil and garlic and coat with breadcrumb mixture., Place in a shallow baking pan., Bake on 425 for about 30-40 mins till chicken is done.
Tuna Salad Jumbo Shells


Ingredients:
jumbo pasta shells, mayonnaise, sugar, tuna, celery, green pepper, carrot, fresh parsley, sour cream, sugar, cider vinegar, mayonnaise, celery seed, onion powder, lettuce leaf

Directions:
Cook pasta according to package directions; rinse in cold water and drain.
In a bowl, combine mayonnaise and sugar.
Stir in the tuna, celery, onions, green pepper, carrot and parsley.
Spoon into pasta shells; cover and refrigerate.
Dressing: Combine sour cream, sugar, vinegar, mayonnaise, celery seed, and onion powder.
Arrange lettuce leaves and shells on individual plates; drizzle with dressing.
Simply Traditional Lasagna
Category: world-cuisine
By Kris Swiggum

A traditional lasagna, with about half the time and effort! I always cook extra to have leftovers, but the more I cook, the more they eat! Serve with garlic toast and salad.

Ingredients:
1 pound ground beef
1 pound bulk Italian sausage
½ cup warm water
1 cup sliced black olives
1 pinch basil
2 teaspoons garlic powder
1 tablespoon dried oregano
1 ½ teaspoons dried sage
2 teaspoons ground black pepper
2 tablespoons minced garlic
1 tablespoon dried onion flakes
2 (14 ounce) jars marinara sauce
1 (16 ounce) package lasagna noodles
8 ounces ricotta cheese
1 pound mozzarella cheese, shredded

Directions:
Brown the ground beef and Italian sausage in a large skillet over medium-high heat. Drain excess grease. Stir in the water and black olives, and season with basil, garlic powder, oregano, sage, pepper, minced garlic, and onion flakes. Simmer for about 15 minutes, stirring frequently. Stir in the marinara sauce, and remove from the heat. Preheat the oven to 375 degrees F (190 degrees C). Place a layer of the meat and sauce in the bottom of a 9x13 inch baking dish. Cover with a layer of dry noodles. Spread a thin layer of ricotta cheese over the noodles, and sprinkle with a little mozzarella cheese. Cover with another layer of sauce, and repeat layering ending with the meat and sauce on top. Reserve about 1/2 cup of mozzarella cheese for later. Bake for 45 minutes in the preheated oven, but check after 30 minutes depending on how thick the lasagna is. Lasagna is cooked when you can easily stick a knife into it. Sprinkle the reserved cheese over the top, and return to the oven for about 10 minutes for a nice melted cheese topping.

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

Calories: 735.5
Fat: 34.6 g
Saturated fat: 14.7 g
Carbohydrates: 62.5 g
Sugars: 12 g
Dietary fiber: 5.7 g
Protein: 43.8 g
Cholesterol: 103.8 mg
Sodium: 1452.5 mg
Great Garlic Bread
Category: appetizers-and-snacks
By Noelle C 

Garlic bread is always great with pasta! This cheese-covered garlic bread is ready in minutes.

Ingredients:
½ cup butter
1 ½ tablespoons garlic powder
1 tablespoon dried parsley
1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
1 (8 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley. Place Italian bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 1 loaf of garlic bread

Calories: 332.3
Fat: 18 g
Saturated fat: 10.6 g
Carbohydrates: 30.4 g
Sugars: 1.2 g
Dietary fiber: 1.7 g
Protein: 12.2 g
Cholesterol: 48.4 mg
Sodium: 587.6 mg
Inside out Bacon Cheeseburgers


Ingredients:
bacon, lean ground beef, mustard powder, sharp cheddar cheese, lettuce, tomatoes, kosher dill pickles, extra virgin olive oil

Directions:
Arrange the bacon in a large nonstick skillet and heat over medium heat.  Slowly crisp up the bacon, cooking for 3 or 4 minutes on each side.  Remove the bacon from the skillet, and, when cool, chop.
Add the EVOO to the remaining drippings and set aside.
Place the lean ground beef in a large mixing bowl, season with salt and fresh ground black pepper, and mix in the mustard powder.
Divide the meat into 4 equal portions.  Shape each portion into a burger, making a well in the center.
Fill the well of each with one quarter of the crisp bacon pieces and 2 tablespoons of the cheese.  Carefully form the burger around the cheese and bacon filling, making sure the filling is completely covered.
Return the skillet you cooked the bacon in to medium-high heat.
Add the burger patties to the hot skillet and cook for 2 minutes on each side, then reduce the heat to medium-low and cook the burgers for 5 to 6 minutes longer, turning occasionally.  Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce topped with sliced tomato and chopped pickles.
Cabbage and Sage Pasta (Blue Apron)


Ingredients:
pasta, cabbage, fresh sage, fresh garlic cloves, salt, fresh ground pepper, butter, pecorino romano cheese, crushed red pepper flakes

Directions:
Start boiling a pot of salted water.  Add pasta when ready, and cook until al dente (slightly firm].  Reserve 1 cup of pasta water before draining (to be used later].
In a large saute pan, heat up a drizzle of olive oil on medium-high heat until hot.  Add sliced cabbage and minced garlic.  Season with salt and pepper to taste. Cook, stirring occasionally, 3-4 minutes, or until slightly softened.
To the cabbage, add the sage and as much of the red pepper flakes as you wish, depending on how spicy you'd like it. Add more salt and black pepper to taste.  Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
Add 1/4 cup of the pasta water to the cabbage and cook another 1 to 2 minutes while stirring frequently.
Add the cooked pasta, butter, and half the shredded cheese, and 1/2 the remaining pasta water to the cabbage pan. Add more salt and pepper to taste, cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated. If pasta seems dry, keep adding more pasta water to achieve desired consistency.  Remove from heat when done.
Optional:  add browned and drained ground turkey to the cabbage pasta, and mix well.
Serve immediately, topping with more sage and red pepper flakes if desired, and generous amount of shredded cheese.  Buon Appetito!
Microwaved Stuffed Chicken Breasts


Ingredients:
butter, parsley, boneless skinless chicken breasts, butter, bacon, mushroom, flour, egg

Directions:
Make the savoury crumbs by melting the first measusure of butter in a flat bottomed dish about 20-30 diameter, in microwave for about 30 secs.
Stir in the crumbs and the parsley.
Microwave uncovered on high for 2-4 mins until the crumbs brown, stirring often once they start changing colour.  The crumbs become crisp & crunchy as they cool.
Place breasts between 2 sheets of plastic & pound gently with a rolling pin until they are double original length & width.
Melt the 50g of butter in a small container and add 1Tbsp of this to the chopped bacon, mushrooms & soft breacrumbs. Mix well.
Cover and cook on high for 3mins, stirring or shaking after 1 minute.
Remove top layer of plastic from the breasts and place some filling on each breast.
Roll up and secure with toothpicks.
Dust lightly with flour, then dip in beaten egg, then roll in the savoury crumbs.
Arrange breasts evenly in a circle on a flat dish.
Pour over remaining melted butter and 'bake' uncovered on high for approx 8mins.
Stand 2-3 minutes before serving.
Either leave whole to serve or cut into slices.
Serve either with hot vegetables or a salad.
Dateorade (Raw Vegan)


Ingredients:
dates, water

Directions:
Put soaked pitted dates in blender add desired amount of water, blend, and ENJOY!
Add some fresh orange juice for a lovely spin.  (Possible bad food combo - try it and see if you digest it well].
Cream Cheese Fudge


Ingredients:
cream cheese, milk, confectioners' sugar, vanilla extract, rum, salt, pecans

Directions:
Beat cream cheese with cream., Gradually beat in sugar, then blend in chocolate., Stir in vanilla and rum or almond extract and 1 cup nuts., Press into lightly greased 8-inch square pan and cover top with remaining nuts., Mark in 64 1-inch square pieces and chill.
Curried Chicken Salad


Ingredients:
peach yogurt, curry paste, chicken, gala apples, celery, red onion, boston lettuce, cilantro leaf

Directions:
In a large bowl, stir together yogurt and curry paste. Add chicken, apples, celery, red onion and almonds; toss to coat.
Divide lettuce leaves evenly among four plates and top with chicken mixture. Sprinkle with cilantro.
Tip: You can make this salad even more filling by adding some brown rice or wheat berries to the chicken and apple mixture just before tossing.
Irish Lamb or Beef Stew


Ingredients:
Burgundy wine, dry red wine, garlic clove, bay leaves, salt, pepper, dried whole thyme, lamb, olive oil, beef broth, carrots, boiling onions, potatoes

Directions:
Combine first 6 ingredients.
Pour over meat in a shallow dish.
Cover and refrigerate for at least 6-8 hours.
Drain meat, reserving marinade.
Discard bay leaves.
Heat oil in a Dutch oven over medium heat; brown meat in oil.
Add consomme and reserved marinade; bring to a boil.
Cover, reduce heat, and simmer 1 1/2 hours.
Add carrots, onions, and potatoes; cover and cook another 30 minutes.
Crunchy and Healthy Apply and Cabbage Salad


Ingredients:
cabbage, granny smith apples, cooked brown rice, mayonnaise, salt, white raisins

Directions:
"Combine all ingredients and serve."
Basic Guacamole


Ingredients:
red onion, tomatoes, avocados, garlic clove, olive oil, lime juice

Directions:
Cut the onion, tomato, & avocado flesh into rough ½” chunks,
mash them in a bowl with a sturdy fork, then add the remaining seasonings.
Serve immediately.
If the guacamole must stand, keep it in a cool place, but not refrigerated, with plastic wrap pressed directly onto the surface to prevent discoloring.
Vegan Broccoli & Cauliflower Casserole


Ingredients:
broccoli, cauliflower, canola oil, flour, nutritional yeast flakes, salt, nutmeg, panko breadcrumbs, vegan cheese, paprika, dried parsley

Directions:
Preheat oven to 400°F.
Cook broccoli and cauliflower in boiling water for 3 minutes.
Drain and set aside.
Blend together milk, oil, flour, nutritional yeast flakes, salt, and nutmeg until smooth.
Cook, stirring well, over medium heat in a saucepan until thickened.
Turn off heat.
Add broccoli and cauliflower to saucepan and stir until combined.
Pour mixture into a greased 8x8-inch casserole dish.
Sprinkle panko bread crumbs, cheese, paprika, and then parsley over the top.
Cook for 10 minutes.
Enjoy!
Rich Lemon Muffins


Ingredients:
unbleached flour, sugar, sugar, baking powder, salt, butter, fresh lemon juice, eggs, lemon, zest of

Directions:
Heat oven to 400 degrees. Spray muffin tins.
Combine flour, 1/2 cup sugar, baking powder and salt; blend well.
Melt butter. Turn off heat, stir in lemon juice, eggs and most of lemon zest, reserving some zest for garnish on top of muffins.
Stir egg mixture into dry ingredients and blend until well moistened.
Spoon into greased muffin tins, sprinkle top of batter with 2 T sugar and remaining zest.
Bake 15-20 minutes until lightly browned, but do not over bake!
Kalyn's Chipotle Ranch Dressing


Ingredients:
"salsa"

Directions:
Put salsa in food processor and puree about one minute with steel blade. (Could use a blender or immersion blender.].
Add ranch dressing and ground chipotle and process 30 seconds more, or until well combined.
Easy White Chocolate Chip Muffins
Category: bread
By melissa_nn

These are like inside-out chocolate chip muffins. The generous amount of white chocolate makes them satisfying for those who have a sweet tooth, but the cocoa helps to balance the sweetness. Warning: They are seriously addictive!

Ingredients:
2 cups self-rising flour
½ cup white sugar
⅓ cup cocoa powder
1 cup milk
¼ cup butter, melted
2  eggs
1 ½ cups white chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Combine flour, sugar, and cocoa in a large bowl. Combine milk, butter, and eggs in another bowl. Stir into flour mixture just until moistened. Fold in white chocolate chips. Fill each prepared muffin cup 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 30 minutes. Remove from the oven and let cool for 5 minutes before removing from the muffin tin. Serve warm.

Prep time: 15 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 294.1
Fat: 13.5 g
Saturated fat: 7.9 g
Carbohydrates: 38.8 g
Sugars: 22.1 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 47.5 mg
Sodium: 336.1 mg
Peanut Butter Oatmeal Cookies


Ingredients:
butter, brown sugar, eggs, vanilla, peanut butter, flour, rolled oats, baking soda, cinnamon, salt

Directions:
Preheat oven to 350
Cream together the butter and sugar.
Add eggs and combine.
Add the vanilla and combine.
In a separate bowl, mix together the flour, the oats, the baking soda, the cinnamon and the salt.
Add the dry to the wet and mix together just until the flour can't be seen, try not to over mix.
Scoop out tablespoon-sized balls of dough and plop onto a cookie sheet.
Bake for 10-12 minutes.
Let cool and then share and enjoy!
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Tomato Bread


Ingredients:
tomatoes, mozzarella cheese

Directions:
Spread italian salad dressing on one side of each french bread slice., Slice tomatoes on top of bread slices., Sprinkle with italian seasoning and cheese., Broil in oven for 3 to 4 minutes or until cheese is melted and bread is toasted.
Butternut Squash Shepherd's Pie


Ingredients:
onions, tomato sauce, carrot, chicken broth, garlic, all-purpose flour, tomato paste, dried basil, acorn squash, aged white cheddar cheese, parmesan cheese

Directions:
Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.
Irresistible Pecan Pie
Category: desserts
By IHART44

This is the most amazing pecan pie. Once you start eating it you can't stop.

Ingredients:
1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons white sugar
½ cup butter, chilled
4 tablespoons ice water
3  eggs, beaten
¾ cup light corn syrup
2 tablespoons dark corn syrup
¾ cup light brown sugar
3 tablespoons butter, melted
1 pinch salt
½ cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs.  Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball. On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete. To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 55 mins
Yields: 1 9-inch pie

Calories: 452.2
Fat: 28.2 g
Saturated fat: 8.5 g
Carbohydrates: 49.1 g
Sugars: 22.8 g
Dietary fiber: 2.6 g
Protein: 5.4 g
Cholesterol: 74.5 mg
Sodium: 224.4 mg
Baked Za'atar Chicken Thighs
Category: meat-and-poultry
By Diana Moutsopoulos

Boneless, skinless chicken thighs are simply coated in za'atar and olive oil, then baked to perfection. The chicken gets a simple treatment because the za'atar spice mix imparts loads of flavor! Even better, it takes just a couple of minutes to prepare. I like these baked chicken thighs alongside a Middle Eastern inspired side dish, or try them in a wrap or green salad with a tahini dressing.

Ingredients:
4  boneless, skinless chicken thighs
3 tablespoons za'atar
2 tablespoons olive oil
salt to taste

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. In a bowl, mix together the za'atar, salt, and olive oil until the consistency of a thick paste. Add chicken thighs to the bowl, and toss to coat liberally on all sides. Place on the prepared baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Yields: 4 servings

Calories: 175.3
Fat: 13.8 g
Saturated fat: 2.9 g
Carbohydrates: 2.1 g
Sugars: 0.1 g
Dietary fiber: 1.2 g
Protein: 11 g
Cholesterol: 38.6 mg
Sodium: 73.3 mg
Chicken Breast Grand Marnier


Ingredients:
boneless skinless chicken breasts, onion, mushrooms, butter, margarine, Grand Marnier, flour

Directions:
Slice the mushrooms and dice the onion. Then saute them in the butter or margarine.
Add the Grand Marnier and reduce until only a tablespoon remains.
Season to taste.
For the chicken, butterfly the breasts. Season, then dredge in flour (shaking them off after]. Pan fry in oil until done.
Remove the breasts from the pan, spoon the reduction on, and serve.