xiaoxl/recipe_data huggingface dataset:
Butterscotch Brownies


Ingredients:
butter, margarine, brown sugar, vanilla, milk, egg, all-purpose flour, baking powder, salt

Directions:
Heat oven to 350³F.
Grease bottom and sides of square pan, 8x8x2 inches, with shortening.
Melt butter in 1 1/2 quart saucepan over low heat; remove from heat.
Stir in brown sugar, vanilla, milk and egg.
Stir in remaining ingredients.
Spread in pan.
Bake about 25 minutes or until golden brown.
Cool 5 minutes in pan on wire rack.
For brownies, cut into 4 rows by 4 rows while warm.
Pine Nut and Leek Stuffing


Ingredients:
leeks, celery, butter, pine nuts, rubbed sage, dried thyme, salt, fresh ground pepper, chicken broth

Directions:
Preheat oven to 400ºF. Place bread cubes on a baking sheet, and toast 5 to 7 minutes or until barely golden.
Melt butter in a large skillet. Add leeks and celery, and cook over medium heat for 3 minutes or until softened. Add pine nuts, and cook a few minutes more. Transfer to a large bowl and add bread cubes, herbs, salt, pepper, and chicken broth. Toss well and adjust seasoning.
Reduce oven to 325ºF. Transfer stuffing to baking dish, and bake 20 minutes until heated through and lightly browned on top.
HAWAIIAN CHICKEN CURRY


Ingredients:
extra virgin olive oil, red onion, chicken breasts, black pepper, coconut oil, garlic cloves, ginger, mango chutney, coconut milk, fresh pineapple, curry powder, cornstarch, coconut flakes

Directions:
In a saucepan over medium, heat olive oil. Add onion and red pepper and cook until soft. Add sesame and coconut oil; add chicken. Cook chicken half thru and then add garlic and ginger. When chicken is no longer pink, add chutney and stir for a couple minutes.
Add pineapple and coconut milk; cook for 2 minutes.  Add curry and black pepper; cook for 5 minutes. Thicken sauce with cornstarch; stir well. Serve chicken curry over Rice-A-Roni Butter & Herb® rice and sprinkle with coconut flakes.
Bourbon Brownies W/Praline Icing


Ingredients:
butter, sugar, water, eggs, flour, baking soda, salt, pecans, Bourbon, light brown sugar, butter, milk, powdered sugar, pecans

Directions:
BROWNIES:
In large saucepan, combine the butter, sugar, and water. Cook, over medium heat, until just boiling. Add chocolate chips, and stir until melted. Remove from heat and allow to cool slightly.
Stir in the eggs, bourbon, and vanilla, and beat lightly. Stir in the flour, baking soda, salt and pecans and mix well.
Spread the batter into prepared 8x8 baking dish. Bake in a preheated 350 degree oven for 20 minutes and cool in the pan. Top with Praline Icing.
PRALINE ICING:
In a medium saucepan, over medium heat, bring the first 3 ingredients to a boil. Boil for one minute, whisking constantly.
Remove from heat and whisk in powdered sugar and almond extract until smooth. Add pecans and continue to stir for about 3 minutes or until the mixture begins to thicken.
Pour onto cooled brownies. Makes 1 1/2 cups.
Scallop Scampi
Category: seafood
By NIKKICOM

Scallop Scampi is a healthy and delicious recipe with lots of taste. Serve with crusty bread and a green salad, if desired.  If you like a thicker sauce, you can add a teaspoon of corn starch at the end.

Ingredients:
4 tablespoons margarine
3 cloves garlic, minced
1 large onion, minced
½ cup dry white wine
1 teaspoon salt
¼ teaspoon ground black pepper
½ cup grated Romano cheese
1 (10.75 ounce) can  chicken broth
1 pound bay scallops
1 pound linguine pasta
¼ cup chopped fresh parsley

Directions:
In a large skillet, melt margarine over medium heat and saute garlic and onion until translucent. Add wine, salt, ground black pepper and 1/4 cup cheese. Add chicken broth and scallops; increase heat and boil rapidly for 7 to 8 minutes. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Reduce heat for scallop mixture and add parsley; place sauce on top of linguine. Sprinkle with remaining cheese; serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 360.5
Fat: 9.3 g
Saturated fat: 2.5 g
Carbohydrates: 43.5 g
Sugars: 1.3 g
Dietary fiber: 2.8 g
Protein: 21.3 g
Cholesterol: 31.2 mg
Sodium: 799.4 mg
Hot Chocolate With Homemade Espresso Marshmallows


Ingredients:
canola oil, gelatin powder, very strong coffee, granulated sugar, pure vanilla extract, confectioners' sugar, cornstarch, milk, confectioners' sugar, dark chocolate

Directions:
For the marshmallows:
Line a 13 by 9 by 2-inch baking pan (33 by 23 by 5 centimeters] with plastic wrap and lightly brush with the oil.
If using gelatin sheets, soak them in 2/3 cup (80ml] cold water in a shallow pan for 10 minutes. If using powdered gelatin, let bloom powdered gelatin in the 2/3 cup cold water. Then add the bloomed gelatin to the warmed up espresso and sugar mixture.
Warm up the espresso with the granulated sugar and vanilla in a saucepan over medium heat. Add the gelatin sheets and the soaking water and heat until the gelatin and sugar dissolve, about 2 minutes, stirring often.
Using a hand mixer, beat the gelatin mixture until it resembles a soft meringue, about 5 minutes. Pour into the lined pan and let stand at room temperature for about 1 hour.
Combine the confectioners' sugar and cornstarch, and sprinkle some onto a large cutting board. Invert the marshmallow onto the board. Peel off the plastic wrap and dust the top of the marshmallow with the cornstarch mixture. Cut the marshmallow into squares using a sharp knife. Dip the cut sides of the marshmallows in the cornstarch mixture and shake off the excess. (Serve immediately or store the marshmallows in an airtight container at room temperature for up to 2 weeks.].
For the hot chocolate:
Heat the milk, cream, espresso and confectioners' sugar in a saucepan over medium-high heat, whisking to dissolve the sugar. Add the chocolate and whisk until smooth. Pour into mugs and garnish with marshmallows.
Easy Beef Stroganoff


Ingredients:
lean ground beef, onion, sour cream, garlic powder

Directions:
Brown and drain beef, onions and mushrooms in skillet., Add soup and simmer 15 minutes., Season as desired., Pour in sour cream., Reheat before serving over egg noodles.
Creamed Cabbage and Carrots


Ingredients:
cabbage, carrots, butter, chicken bouillon granule, nonfat milk, pepper, salt, flour

Directions:
Boil cabbage and carrots until tender, approximately 15-20 minutes, drain well.
Make a roux from the butter and flour stirring constantly until it turns a light brown.
Gradually add milk and bouillon , whisk until thickened.
Add cabbage, salt, and pepper stir to mix together.
Pineapple Slaw
Category: salad
By Harmony

My parents ate at a diner that served a pineapple coleslaw, and my Dad has tried to mimic it. This is me mimicking his imitation!

Ingredients:
1 medium head green cabbage, chopped
1  fresh pineapple - peeled, cored, and cut into small pieces
4  green onions, chopped
1  bell pepper, chopped
⅓ cup white vinegar
¼ cup mayonnaise
1 tablespoon white sugar
1 teaspoon salt
¼ teaspoon ground black pepper

Directions:
Mix cabbage, pineapple, green onions, and bell pepper together in a large bowl. Whisk vinegar, mayonnaise, sugar, salt, and pepper together in a separate bowl; drizzle over cabbage mixture and toss to coat. Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

Prep time: 15 mins
Total time: 2 hrs 15 mins
Yields: 20 servings

Calories: 69.9
Fat: 2.3 g
Saturated fat: 0.4 g
Carbohydrates: 12.8 g
Sugars: 9 g
Dietary fiber: 2.3 g
Protein: 1.1 g
Cholesterol: 1 mg
Sodium: 141.4 mg
Pickled Peppers
Category: side-dish
By Love2c0ok

These are great plain or even on a sandwich!

Ingredients:
1 cup water
½ cup distilled white vinegar
⅓ cup white sugar
kosher salt to taste
3  red bell peppers, halved, or more to taste

Directions:
Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes. Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

Prep time: 10 mins
Cook time: 10 mins
Total time: 8 hrs 20 mins
Yields: 6 servings

Calories: 61.8
Fat: 0.2 g
Carbohydrates: 14.7 g
Sugars: 13.5 g
Dietary fiber: 1.2 g
Protein: 0.6 g
Sodium: 70.2 mg
Chicken and Dumplings


Ingredients:
chicken broth, chicken bouillon cubes, water, chicken

Directions:
Cook chicken with broth, bullion cubes and water until done., Remove chicken let cool and debone., Cook dumplings as directed on box., Then add chicken, salt and pepper.
White Chocolate Party Mix


Ingredients:
white chocolate, peanuts

Directions:
In a large bowl mix rice chex, cherrios, peanuts and pretzels.
Melt chocolate according to package directions.
Pour melted chocolate over chex, cherrios, peanuts and pretzels; and mix.
Spread mixture evenly onto two cookie sheets and refrigerate.
After cooled, take out of cookie sheets and break into pieces.
Enjoy!
Parmesan Garlic Croutons


Ingredients:
garlic powder, garlic cloves, parmesan cheese, salt, black pepper, olive oil

Directions:
In a small bowl, combine all ingredients except bread cubes.
In a large bowl, add bread and drizzle olive oil mixture over bread; toss to coat.
Spread bread cubes on baking sheet.
Bake at 350 degrees for 15-20 minutes or until golden, turning once.
Layered Nacho Dip


Ingredients:
sour cream, tomatoes, onion, green chilies, monterey jack cheese

Directions:
Combine beans and seasoning mix; spread in an 11x7 inch dish, a 9 or 10 inch deep dish pie plate, or a cast-iron skillet.
Layer dip and remaining ingredients in order listed.
Serve with corn chips.
Cranberry Apple Casserole


Ingredients:
butter, apples, ground cinnamon, ground cloves, brown sugar, whole berry cranberry sauce, apple cider, milk, lemon peel, ground nutmeg, eggs, walnuts

Directions:
Preheat oven to 350°.  LIghtly coat the bottom of a 9x13-inch baking dish with a non-stick cooking spray.
Melt butter in a large skillet.  Add the diced apples, cinnamon, cloves and brown sugar.  Cook over medium heat for 10 minutes or until the apples are tender. Remove from heat and set aside.
Slice crescent rolls in half lengthwise.  Arrange crescent roll halves in the bottom of the baking dish, with the cut side up (crust side down].
Spread the cranberry sauce evenly over the tops of the dinner rolls.
Spread the apple mixture evenly over the cranberry layer.
Add the apple cider, milk, lemon peel, nutmeg, and beaten eggs to a bowl, and blend well with a whisk.  Pour the milky mixture over the top of the cranberry and apple layers.  Sprinkle the nuts over the top.  Let stand for at least 20 minutes, or cover the dish and place it in the refrigerator for several hours], to allow the milky mixture to soak into the rolls.  JUST A QUICK NOTE ABOUT THIS STEP -- The longer the dish sits, the thicker the dish will be after baking.  Setting it aside for at least 20 minutes will result in a cobbler-like consistency.  But if you prepare this dish in advance (several hours to even a day ahead of time] and letting it chill in the refrigerator (covered] will result in a thicker, quiche-like consistency.
Bake at 350° for 50-55 minutes.  Remove the baking dish from the oven, and let the dish stand for about 10 minutes before serving.
This can be served immediately as a side dish (while still hot], or the dish can be allowed to cool completely and served as a tart dessert topped with ice cream or whipping cream.
Wagon Wheels Pasta and Cheese With Chicken and Broccoli


Ingredients:
butter, boneless skinless chicken breast, salt, all-purpose flour, swiss cheese, mozzarella cheese, pasta, panko breadcrumbs, butter

Directions:
Preheat oven to 350°; spray 12 (1 cup] ovenproof ramekins with nonstick cooking spray.
In a large skillet, heat 1/4 cup butter over med-high heat until melted and hot.
Sprinkle chicken with 1/4 teaspoon salt; add chicken to skillet and cook for 3-4 minutes, stirring occasionally, or until cooked through.
Add flour and remaining 1 teaspoon salt; cook, stirring constantly, for 2 minutes or until blended and smooth.
Gradually stir in milk.
Cook, stirring occasionally, for 5-6 minutes or until mixture is slightly thickened.
Add cheese, stirring until melted and smooth.
Stir in broccoli.
Add cooked pasta to cheese mixture, stirring gently until well blended.
Spoon mixture into prepared baking dishes.
In a small bowl, combine panko and melted butter.
Sprinkle over casseroles; bake 15-20 minutes or until hot and bubbly.
Let stand to cool slightly before serving.
Bates Banana Bread
Category: bread
By Anita Bates

It will cool and then be gone, so be prepared to double the recipe or make more.  This is by far the best banana bread I have ever had. The banana bread is better if the bananas are extra ripe!

Ingredients:
1 ¼ cups brown sugar
½ cup butter, softened
2  eggs
5  very ripe bananas, mashed
2 teaspoons lemon juice
½ cup milk
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup white sugar
⅓ cup all-purpose flour
¼ cup unsalted butter, cubed
1 ½ teaspoons ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan. Mash together the brown sugar and 1/2 cup of softened butter until smooth and creamy in a large bowl; beat in the eggs. In a bowl, combine the mashed bananas with lemon juice, and add them to the butter-sugar mixture. Beat in the milk and vanilla extract until smooth. In a bowl, whisk together 2 1/2 cups of flour, baking soda, salt, and 1 teaspoon of cinnamon. Mix the flour mixture into the banana mixture in 2 or 3 increments, beating well after each addition. Scrape the batter into the prepared loaf pan. Mix together the white sugar, 1/3 cup of flour, 1/4 cup of unsalted butter, and 1 1/2 teaspoon of cinnamon with a fork until the mixture is crumbly. Spoon the crumble mixture over the loaf. Bake in the preheated oven until the bread is lightly browned and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 1 large loaf

Calories: 181.5
Fat: 6.5 g
Saturated fat: 3.9 g
Carbohydrates: 29 g
Sugars: 14.9 g
Dietary fiber: 1.2 g
Protein: 2.6 g
Cholesterol: 31.2 mg
Sodium: 187.5 mg
Starcoins Frappuccino


Ingredients:
2% low-fat milk, vanilla, instant espresso powder, sugar

Directions:
Whisk everything together and enjoy chilled or on the rocks!
Optional:  Sprinkle with a few chocolate vermicelli decorations or top with whipped cream.
If you would like the mocha or caramel flavors, just add a little chocolate sauce or caramel sauce to the mix when whisking.
Red Bell Pepper Tapas


Ingredients:
garlic clove, fresh oregano, dried oregano, olive oil, red bell peppers

Directions:
Adjust broiler rack to within a 4 inches of heat source.
Cover broiler pan with foil and preheat broiler.
Place peppers on hot foil.
Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
Remove peppers from broiler and place in a brown paper bag.
Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
Rinse peppers with cold water and remove seeds.
Slice pepper halves lengthwise into 1/4 inch strips.
Place pepper strips into a jar.
Add oregano, garlic and oil.
Close the lid and shake to blend.
Allow to marinate an hour.
We like this served with garlic bread.
This will keep one week in the refrigerater in jar.
I haven't tried letting it marinate that long but I bet it would be great.
Cooking time includes steaming and marinating time.
Southern-Style Baked Banana Pudding
Category: desserts
By Chef John

If you like banana cream pie, you'll absolutely love baked banana pudding. Not only is there no pie crust to mess with, but I think the vanilla wafer cookies pair even more perfectly with the fruit and custardy pudding. We want the bananas to match the texture of the custard-soaked cookies, so make sure you buy them a week beforehand. Other than that, not much can go wrong with this simple Southern classic.

Ingredients:
4 large eggs
½ cup white sugar
¼ teaspoon salt
⅓ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups milk
½ teaspoon vanilla extract
1 tablespoon banana liqueur  (Optional)
1 tablespoon cold butter
3  very ripe bananas, or more to taste, sliced
1 ½ teaspoons freshly squeezed lemon juice
1 (12 ounce) package miniature vanilla wafers
⅛ teaspoon cream of tartar
2 tablespoons white sugar

Directions:
Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan. Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth. Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons. Remove custard from heat and add vanilla extract, banana liqueur, and cold butter. Whisk until butter dissolves. Set custard aside. Preheat the oven to 400 degrees F (200 degrees C). Toss banana slices with lemon juice. Spread a quarter of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding. Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast. Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 1 10-inch pan

Calories: 408.3
Fat: 13.5 g
Saturated fat: 4.6 g
Carbohydrates: 64.4 g
Sugars: 25 g
Dietary fiber: 2.2 g
Protein: 8.1 g
Cholesterol: 101.7 mg
Sodium: 272.2 mg
Layered Southwestern Dip With a Twist


Ingredients:
red onions, lime juice, cilantro, salt, sour cream, tomatoes, avocados, tomatillo salsa, arugula, bacon, cheese

Directions:
Hummus Layer. Use a 9-inch by 7-inch by 2 ½-inch (11 cup] rectangular baking dish. Spread the hummus (or bean dip if you prefer] evenly over the bottom of the dish.
Red onion layer. Put the onions into a colander or strainer and rinse well under cool water. Shake dry and put into a small bowl. Stir in 1 Tbsp of the lime juice, cilantro and ¼ tsp of the salt. Arrange in a single layer over the hummus in the dish.
Sour cream layer. Mix the sour cream with ¼ tsp salt. Spread in a layer over the onions.
Tomato layer. Pat the tomatoes dry and mix with 1 tsp salt. Arrange tomatoes over sour cream.
Guacamole layer. Scoop the avocado pulp out into a medium-size bowl. Coarsely mash with a fork. Stir in salsa, arugula, remaining 1 Tbsp lime juice and about 1 tsp salt. Gently spread the arugula guacamole over the tomatoes.
Sprinkle with bacon and finely shredded cheese.
Refrigerate up to 2 hours before serving.
Serve with thick tortilla chips, sliced jacima, or vegetable sticks.
10-Minute Couscous Salad


Ingredients:
couscous, vegetable broth, scallions, cucumber, feta cheese, pesto sauce, pine nuts

Directions:
"Tip couscous into a large bowl, pour over broth. Cover, then leave for 10 mins, until fluffy and all the broth has been absorbed. Meanwhile, slice the scallions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve."
Pita Personal Pan Pizza


Ingredients:
cheese, garlic powder

Directions:
Take a piece of pita bread and spread on a light coat of marinara., Sprinkle the cheese on top of the marinara., Apply oregano and garlic powder to taste., Put it in the toaster oven, or oven and heat until the cheese melted., Remove from heat and slice into quarters., Make more! because your hungry, and it was quite tasty -- .
Gooey Chocolate Cake


Ingredients:
sugar, all-purpose flour, salt, butter, eggs

Directions:
Preheat oven to 200 degrees C.
Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
Whisk the eggs briefly with a fork (so the yolks break] and mix the eggs with melted butter.
Combine all dry ingredients.
Mix dry ingredients with the butter mixture.
Pour batter into the prepared pan and bake for 20 minutes.
If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
Let cool.
The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
Serve with a dollop of whipped cream.
Mini Cheesecake Recipe


Ingredients:
sugar, salt, unsalted butter, cream cheese, eggs, heavy cream, sugar

Directions:
To make the crusts, in a small bowl, stir together the cookie crumbs, sugar, and salt. Add the melted butter and stir until combined. Divide the mixture among the cups and, using your fingertips, press it evenly into the bottom. Bake until the crusts are set, about 10 minutes. Transfer the pan to a wire rack and let cool completely. Reduce the heat to 300°F.
To make the filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on low speed until smooth, 2 to 3 minutes. Increase the spped to medium-low and add the eggs one at a time, beating well after each addition. Add the cream and beat until incorporated, about 1 minute. Add the sugar and salt and beat until incorporated, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Pour the batter into the crusts, dividing it evenly among the cups. Bake until the cheesecakes are set, about 20 minutes. Transfer the pan to a wire rack and let cool completely. Refrigerate for at least 2 hours before unmolding.
To unmold, insert the dowel into the hole in the bottom of each cup. Gently push up to remove the cheesecake from the cup. Use a small spatula or butter knife to remove the cake from the metal bottom. If the cheesecakes are sticking to the pan, gently run a toothpick around each cheesecake to loosen it before pushing it out of the cup. Makes 12 mini cheesecakes.
For a great change you can vary the recipes to make these great desserts:.
Brulee: After removing the cheesecakes from the pan and just before serving, sprinkle 1 teaspoons sugar over each cake. Using a kitchen torch according to the manufacturer's instructions, move the flame continuously in small circles until the sugar melts and browns.
Caramel: Spoon 1 teaspoons caramel sauce onto each cooled baked crust, then pour in the batter and bake as directed.
Lemon: Add 2 Tbs. fresh lemon juice and 1.5 tsp lemon zest to the batter along with the heavy cream. Continue as directed.
Strawberry: After beating in the sugar and salt, whisk 1/3 cup strawberry puree into the batter. Place 1 strawberry slice on each cooled baked crust, then pour in the batter and bake as directed.
This recipe is brought to you by www.cheesecakedelivered.com.