xiaoxl/recipe_data huggingface dataset:
Hemp Corn Chips (Raw)


Ingredients:
corn, sunflower seeds, water, flax seeds, sea salt, lime, juice of

Directions:
Puree corn in a food processor until creamy. Place in a mixing bowl.
Puree sunflower seeds with water until creamy and add to the mixing bowl. Add remainder of ingredients and mix well.
Spread 2 1/ 2 cups of the batter on a 16" dehydrator tray covered with a Teflex sheet.
Cut into desired shapes: triangles, squares, circles, etc.
Dehydrate for 24-30 hours at 105 degrees until crispy. Remove the Teflex sheets after about 10 hours.
Makes approximately 175 chips.
Which Came First: the Chicken or the Egg? Salad


Ingredients:
hard-boiled eggs, celery, green onion, mayonnaise, fresh curly-leaf parsley

Directions:
Add cubed chicken to a large bowl.
Shell the boiled eggs and chop them coarsely.
Add eggs to the chicken along with the celery, green onion, and pickle relish; toss to mix.
Add in the mayonnaise; toss gently to coat; season to taste with salt and pepper.
Cover and chill for several hours.
Right before serving, sprinkle with chopped parsley.
Banana Oatmeal Cookies (With a 'trail Mix' Variation)


Ingredients:
butter, brown sugar, white sugar, egg, vanilla extract, flour, baking soda, salt, rolled oats, banana, chocolate chips

Directions:
Preheat oven to 350°F.
In a large bowl cream together butter, brown sugar, white sugar, egg and vanilla extract.
Add the flour, baking soda, and salt. Mix well.
Mix in the rolled oats, coconut and banana.
Add the chocolate chips. Mix.
Roll into balls and place on cookie sheet. Press down with a floured fork if desired.
Bake in preheated oven for 8-10 minutes. Cookies will still look very soft but the bottoms should be browned. Makes 24 large cookies.
Note: I also like to subsitute a mix of craisins, raisins, walnuts and white chocolate chips for the 1/2 cup chocolate chips. This will make the 'Trail Mix' cookie.
Banana Breeze Pie


Ingredients:
margarine, sugar, cinnamon, cream cheese, sweetened condensed milk, lemon juice, vanilla extract, bananas, lemon juice

Directions:
To prepare the pie crust:
Melt margarine, sugar and cinnamon in small saucepan.
Place over low heat, stirring constantly, until bubbles form around the edges of pan.remove from heat.
Add corn flake crumbs.mix well.
Press mixture evenly in 9" pie pan to form crust.chill.
TO PREPARE FILLING:
Beat the cream cheese until light and fluffy.
Add sweetened condensed milk; blend thoroughly.
Add 1/3 cup lemon juice and vanilla, stir till thickened.
Slice 3 bananas, line crust with banana slices (dip bananas into 2 tbsp lemon juice to prevent browning.
Cut fourth banana into thin slices. Dip in remaining lemon juice. Garnish top of pie with banana slices.
Chill 2-4 hours before serving.
Pizza Calzone


Ingredients:
zucchini, kalamata olives, mozzarella cheese, tomato sauce, garlic, whole tomatoes, chicken breast, black olives, mozzarella cheese, purple onion, mushrooms, garlic, butter, red pepper flakes, parmesan cheese

Directions:
Cut your pizza dough in half.
Stretch one half on your pizza stone (I use the one from Pampered Chef--it's the best].
Place sauce, cheese and toppings add more cheese on top of toppings.
Stretch 2nd half of dough over pie.
Crimp edges to form closer.
If i use mushrooms or onions I sauté first with garlic in olive oil or butter.
Melt 2 TBS butter (you can also use olive oil] brush on top crust with some Italian seasoning, crushed red pepper and or some Parmesan cheese.
Bake 500 degrees 15 to 20 minutes depending on oven and desired crispiness.
Let stand 10 minutes from oven.
Cut and serve.
Creamy Mexican Green Salsa/Dip


Ingredients:
avocado, lemon juice, garlic cloves, salt, water, cilantro

Directions:
Cut stem part off of chili serrano or jalapeno. If using tomatillos, peel off outer brown leaf like skin and stem. Trim tips of cilantro. I use frozen garlic to make this even a faster recipe, feel free to use fresh garlic.
Pour in water to blender, add in cilantro and then rest of ingredients. We like garlic so I use 2 cloves --  you may want to start with one clove and taste before adding the second! Blend on high until smooth. DONE!
Tahini


Ingredients:
sesame seeds, water, salt

Directions:
Blend sesame seeds in a blender and grind until smooth.
Add sesame oil , salt and then slowly add water while blending.  You may not need all of the water, add just enough to achieve the right consistency without making it runny.  I usually add a tablespoon at a time.
Continue to blend until completely smooth.
Store in the refrigerator.
Honeydew Melon Salad


Ingredients:
honeydew melon, fresh lime juice, jalapeno chile, kosher salt, dried ancho chile powder, chili powder, cilantro, cheese

Directions:
In a large bowl, toss together melon cubes, lime juice, jalapeño, salt and chile powder.
Top with cilantro, seeds, and cheese as desired.
Chicken Enchilada Bake


Ingredients:
flour tortillas, margarine, butter, onion, garlic clove, black olives, green chilies, sour cream, cheddar cheese, milk

Directions:
Heat oven to 350 degrees.
In medium saucepan, melt margarine; sautéing onions and garlic until tender.
Stir in 1/2 of the olives(reserve other 1/2 for top], green chilies, sour cream and soup; mix well.
Set aside 3/4 cup of the mixture.
Stir in chicken and 1/2 cup cheese in with mixture in sauce pan.
Warm tortillas and fill with chicken mixture; roll up.
Place seam side down in 12x8 baking dish.
In small bowl, combine reserved 3/4 cup of mixture and milk.
Spoon over tortillas.
Bake 30-35 minutes or until bubbly.
Sprinkle with cheese and black olives.
Enjoy.
Toasted Pesto Rounds


Ingredients:
fresh basil, parmesan cheese, garlic clove, mayonnaise, chopped tomatoes, green onion, pepper

Directions:
Preheat broiler., Combine basil, cheese, garlic and mayo., Arrange bread slices in single layer on nonstick baking sheet., Broil about 40 seconds or until lightly toasted., Turn bread slices over and spread evenly with basil mixture., Broil 1 minute or until lightly browned., Top evenly with tomato and onion and season with pepper.
Pan-Fried Dover Sole
Category: seafood
By Ptrachte

I created this recipe by combining a very light and tasty fish with an egg and crumb coating, adapted from the way that I used to fry the fish I caught from the lake as a kid in northern WI.

Ingredients:
1 cup crushed saltine crackers
2  eggs, beaten
1 pound Dover sole
¼ cup all-purpose flour
2 tablespoons vegetable oil, or more as needed
1 pinch fresh dill, or to taste
salt to taste

Directions:
Spread crushed crackers onto a plate. Pour eggs into a shallow dish. Place fish in a 1-gallon plastic bag and add flour; gently shake until completely coated. Heat oil in a large, non-stick skillet over medium-high heat. Dip each flour-coated piece of fish in the egg, allowing excess to drip back into dish. Press coated fish in the cracker crumbs until evenly coated. Fry fish in the hot oil until lightly browned and fish flakes easily with a fork, about 5 minutes per side. Season fish with dill and salt.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 303
Fat: 12.7 g
Saturated fat: 2.5 g
Carbohydrates: 18.6 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 27 g
Cholesterol: 153.2 mg
Sodium: 354.6 mg
Hunt's® Lemon-Tomato Chicken Pasta


Ingredients:
cavatappi pasta, rotini pasta, olive oil, boneless skinless chicken breast, garlic cloves, fresh lemon juice, cream cheese spread, fresh basil, lemon peel, cracked black pepper

Directions:
Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.
Chipotle Tomato Spread


Ingredients:
chipotle chiles in adobo, sugar, apple cider vinegar, cumin, sea salt

Directions:
Wash your jars and lids and heat your water.
Place tomatoes, chipotles and it sauce, and habanaro in a food processor and pulse to puree to a small chunky texture; process in batches and adding to the pot as sauce is pureed.
Add the sugar and vinegar bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft.
Use the immersion blender to desired smoothness.
Stirring occasionally, for 2-4 hours or until thick. The tomato mixture will be reduced by at least half to two thirds the amount you started with. Stirring often towards the end of cooking. You`ll want it nice and thick.
Cooking times depends on how much water is in the tomatoes. Cutting the recipe in half will reduce cooking time as doubling the recipes will have longer cooking times.
Taste towards the end of cooking and season with salt if desired and if more heat is wanted add more pureed chipotles in adobo sauce.
Place hot spread in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process jars in a hot water bath covered by 1-2 inches of water for 10 minutes. Remove to counter and allow the jars to cool over night, remove rings, wipe jars and label before storing in a cool, dry, dark place.
If you don't process in a water bath, the spread can be kept refrigerated for up to three weeks or frozen for up to one year.
Optional cooking methods:
Slow Cooker: Place tomato mixture in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 12 hours or overnight, or until thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
Oven: Heat oven to 250 degrees. Place tomato mixture in a heatproof casserole dish or roaster. Bake, stirring occasionally, for 3-6 hours until very thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
Rice  Krispies Treats Lollipops


Ingredients:
butter, marshmallows, miniature marshmallows, white chocolate chips

Directions:
In a large saucepan or large microwavable bowl, melt butter and marshmallows.
Stir until smooth.
Remove from heat and stir in the cereal until it is evenly coated.
Let the mixture cool for about 15 minutes or so, giving it a stir once in awhile.
Butter you hands (important!] and then shape the treats into 2 inch balls, pressing gently so they are compact, not loose.
Push a stick into each ball and set aside to cool.
Melt the chocolate in the microwave or double boiler and stir until smooth.
Dip the top of the treat balls into the chocolate and then sprinkle with the candy or sugar sprinkles.
Lay on a wax paper lined tray until chocolate is hardened.
For bake sales or potlucks, wrap each treat in plastic and tie with curling ribbon.
Baked Blueberry-Pecan French Toast With Blueberry Syrup


Ingredients:
baguette, eggs, nutmeg, vanilla, brown sugar, pecans, unsalted butter, salt, blueberries, blueberries, pure maple syrup, fresh lemon juice

Directions:
Butter a 13 x 9-inch baking dish. Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 375°F.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt.
Increase temperature to 400°F.
Sprinkle pecans and blueberries evenly over bread mixture. Cut 1/2 stick butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted.
Drizzle butter mixture over bread and bake mixture 35 minutes, or until any liquid from blueberries is bubbling.
Blueberry Syrup:.
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes.
Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice.
Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving.
Serve French toast with syrup.
Easy-Bake Oven Children's White Frosting Mix


Ingredients:
powdered sugar, instant nonfat dry milk powder, vegetable shortening

Directions:
In a medium bowl, combine powdered sugar and milk powder; stir with a wire whisk to blend.
With a pastry blender, cut in shortening.
Spoon about 1/3 cup of mixture into each of 8 small containers or ziplock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
Makes 8 packages Childrens White Frosting Mix.
To use: In a small bowl, combine 1 package frosting mix and 3/4 teaspoon water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
Acini Di Pepe With Lemon Butter and Zucchini


Ingredients:
acini di pepe pasta, lemon juice, butter, fresh lemon zest, zucchini

Directions:
Cook the pasta in plenty of boiling salted water. Drain.
Add the lemon juice, butter, zucchini and zest to the pasta. Stir gently. Serve hot.
Thyme-Roasted Brussels Sprouts with Fresh Cranberries
Category: side-dish
By France C

Turn boring Brussels sprouts into a sophisticated side dish by combining earthy thyme, sour cranberries, and sweet maple syrup. This lightly sweetened dish is a great way to highlight delicious fall flavors.

Ingredients:
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon minced fresh thyme
salt and ground black pepper to taste
1 cup fresh cranberries
2 tablespoons pure maple syrup

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place Brussels sprouts in a bowl and toss with olive oil, thyme, salt, and pepper. Spread out evenly on the baking sheet and roast for 10 minutes. Stir in cranberries. Continue roasting for 10 minutes. Place sprouts and cranberries in a serving bowl and drizzle with maple syrup. Toss to coat.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 146.1
Fat: 7.2 g
Saturated fat: 1 g
Carbohydrates: 19.9 g
Sugars: 9.4 g
Dietary fiber: 5.5 g
Protein: 4 g
Sodium: 29.9 mg
Pumpkin-Chocolate Chip Muffins
Category: bread
By Abbie Bruno Patterson

These muffins with hemp are nutritional and calorie-dense.

Ingredients:
1 (15 ounce) can pumpkin puree
2 cups white sugar
4  eggs
1 cup coconut oil
½ cup olive oil
3 cups whole wheat flour
2 cups hemp hearts
½ cup wheat germ
½ cup ground flax seeds
½ cup brewers' yeast
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon, or more to taste
1 teaspoon salt
1 (1.1 oz) package hemp protein powder
2 cups dark chocolate chips
¼ cup blackstrap molasses

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 36 muffin cups with paper liners. Mix pumpkin, sugar, eggs, coconut oil, and olive oil together in a mixing bowl. Combine flour, hemp, wheat germ, flax seeds, yeast, baking soda, baking powder, cinnamon, salt, and hemp powder in another bowl. Blend into pumpkin mixture. Stir in dark chocolate chips and molasses. Fill the prepared muffins tins evenly with batter. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 36 muffins

Calories: 290.6
Fat: 17.2 g
Saturated fat: 7.8 g
Carbohydrates: 30.5 g
Sugars: 12.6 g
Dietary fiber: 3.7 g
Protein: 7.4 g
Cholesterol: 20.7 mg
Sodium: 205.5 mg
Honey Graham Crackers
Category: desserts
By Rebecca Paulus

Make your own honey graham crackers at home! These are simple to make, and can be used in recipes that call for graham crackers.

Ingredients:
2 cups whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cup margarine, softened
½ cup packed brown sugar
⅓ cup honey
1 teaspoon vanilla extract
½ cup milk

Directions:
Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside. In a medium bowl, cream together the margarine, brown sugar and honey until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight. Preheat the oven to 350 degrees F (175 degrees C). Divide the chilled dough iinto quarters. On a well floured surface, roll the dough out  one quarter at a time iinto a 5x15 inch rectangle. Divide into rectangles using a knife. Place rectangles ointo ungreased cookie sheets. Mark a line down the center of each one, and prick with a fork. For a cinnamon flavored cracker, sprinkle with a cinnamon sugar mixture before baking. Bake for 13 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 8 hrs 30 mins
Yields: 24 graham crackers

Calories: 121.1
Fat: 4.1 g
Saturated fat: 0.8 g
Carbohydrates: 19.9 g
Sugars: 8.7 g
Dietary fiber: 1.4 g
Protein: 2.1 g
Cholesterol: 0.4 mg
Sodium: 89.2 mg
Candy Cane Fudge


Ingredients:
sweetened condensed milk, white chocolate chips

Directions:
Combine the milk and white chocolate in a saucepan over medium heat, and stir until all is smooth and melted.
Stir in candy canes and stir well to combine (do not worry if they dissolve - they will turn your fudge a pretty pink colour!].
Stir in peppermint extract.
Pour fudge into a parchment paper-lined 8"x8" pan.
Drop food colouring randomly over surface of hot fudge, and swirl with a knife to create a marbled effect.
Put fudge in the refrigerator to set, about 1-2 hours.
Cut into pieces once set.
Enjoy!
Cauliflower Soup


Ingredients:
water, head cauliflower, onion, butter, flour, water, instant chicken bouillon, salt, pepper, half-and-half cream

Directions:
Heat two cups water to boiling in large saucepan; add cauliflower and onions; heat back to boiling then reduce heat, cover and simmer until tender, about ten minutes; do not drain.
Pour everything into blender container (may have to do this in more than one batch] and blend on high speed until smooth.
Heat butter in large saucepan until melted; stir in flour; cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in 1 cup water; heat to boiling, stirring constantly; boil and stir for one minute.
Stirin cauliflower mixture, bouillon, celery salt, salt and pepper; heat just to boiling.
Stir in half and half; heat just until hot, do not reboil.
Sprinkle each serving with nutmeg.
Cranberry Rum Brie


Ingredients:
whole berry cranberry sauce, brown sugar, rum, ground nutmeg, pecans

Directions:
Mix cranberry sauce, sugar, rum or extract and nutmeg.
Remove rind from TOP of brie only, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact] and place in an ovenproof dish.
Spoon cranberry mixture on top and sprinkle with pecans.
Bake in a 450°F preheated oven for  5 to 7 minutes or until cheese softens.
Transfer to a serving plate and surround with crackers or bread slices.
Schupfnudeln (German Fried Potato Dumplings)
Category: world-cuisine
By nch

These fried potato dumplings, called Schupfnudeln in German, are irresistible. The potatoes should be cooked the day before, as then the dumplings are easier to shape. Serve as a side as you would any other potato.

Ingredients:
2 large starchy potatoes, such as russet or Yukon Gold
2 large eggs
1 ¾ cups flour, or as needed
salt and freshly ground black pepper to taste
1 pinch ground nutmeg
2 tablespoons butter

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain. Peel cooked potatoes and place into a large bowl. Mash with a potato masher. Add eggs and flour and mix until well combined. Season with salt, pepper, and nutmeg. Use your hands to shape potato dough into oblong dumplings with two pointy ends. If the dough sticks to your hands, rinse them under cold water. Bring water to the boil in a large pot over high heat, then reduce temperature to a simmer. Drop small batches of the dumplings into the just simmering water. Cook until they float on the top. Remove dumplings with a slotted spoon and submerge in a bowl with cold water. Remove with a slotted spoon, put them in a colander, and drain well. Heat butter in a skillet over medium heat and saute Schupfnudeln until golden brown and crisp from all sides, 5 to 10 minutes. Drain on paper towel and keep warm until all Schupfnudeln are done.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 286.1
Fat: 6 g
Saturated fat: 3.1 g
Carbohydrates: 49.5 g
Sugars: 1.2 g
Dietary fiber: 3.7 g
Protein: 8.4 g
Cholesterol: 72.2 mg
Sodium: 58.7 mg
Basic Sweet Dough
Category: bread
By Carol

I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads.

Ingredients:
1 cup milk
8 cups sifted all-purpose flour
1 ¼ cups cold water
2 (0.6 ounce) cakes compressed fresh yeast
2 teaspoons salt
½ cup white sugar
4 tablespoons shortening
2  eggs
2 tablespoons melted shortening

Directions:
Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears. With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours. Punch down dough. Use dough for any sweet bread recipe.

Prep time: 25 mins
Cook time: 25 mins
Total time: 2 hrs 50 mins
Yields: 4 dozen rolls or 4 fancy breads

Calories: 104.3
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 18.4 g
Sugars: 2.4 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 8.2 mg
Sodium: 102.7 mg
Fruit Salad from Heaven


Ingredients:
pineapple tidbits, maraschino cherry, oranges, blueberries, strawberries, kiwi fruits, mangoes, gala apples, firm bananas, white grapes, black grapes, Splenda granular, cherry juice

Directions:
Place all the fruit in a large bowl.
Depending upon how much juice you want in the salad, pour the Splenda on top of the fruit, 1/2 cup for more juice, 1/4 cup for less.
Add the cherry juice and stir to mix fruit and distribute the Splenda and cherry juice.
Cover and place in the refrigerator for one hour.
Right before serving, slice the banana thin and stir into the salad, redistributing the juice.
This can be served with angel food cake, pound cake, or by itself.
Vanilla Popcorn


Ingredients:
vanilla beans, salt, butter

Directions:
Heat corn oil in a large pot over medium-high or high heat for a minute.
Add one kernel of popcorn to the oil. When the kernel pops, pour in the remaining popcorn and the vanilla bean.
Place a lid on the pot, and shake gently until the corn starts to pop.
Shake vigorously until the popping subsides.
Remove from the heat, and pour into a large bowl.
Remove the vanilla bean from the corn.
Scrape seeds from the vanilla bean, and mix with sugar.
Stir sugar, salt and melted butter into the corn until evenly coated, and serve.