xiaoxl/recipe_data huggingface dataset:
By Cracky These Are Good Cookies


Ingredients:
butter, cheddar cheese, sugar, eggs, cinnamon, flour, salt, baking powder, pecans

Directions:
Blend together butter, cheese, sugar and eggs.
Mix dry ingredients and add to butter mixture.
Pat half the dough into a greased 8" square baking pan, spread with jam, sprinkle with chopped pecans.
Crumble remaining dough over top.
Bake 375' 30 minutes cool before cutting.
Shrimp Scampi from 'Every Day Easy Air Fryer'


Ingredients:
salted butter, ghee, fresh lemon juice, garlic, red pepper flakes, shrimp, chicken broth, dry white wine, fresh basil, dried basil, fresh chives, dried chives

Directions:
1.	Place a 7-inch round baking pan in the air-fryer basket. Set the air fryer to 325°F for 8 minutes (this will preheat the pan so the butter will melt faster].
2.	Carefully remove the pan from the fryer and add the butter, lemon juice, garlic, and red pepper flakes. Place the pan back in the fryer.
3.	Cook for 2 minutes, stirring once, until the butter has melted. (Do not skip this step; this is what infuses the butter with garlic flavor, which is what makes it all taste so good.].
4.	Carefully remove the pan from the fryer and add the shrimp, broth, basil, and chives. Stir gently until the ingredients are well combined.
5.	Return the pan to the air fryer and cook for 5 minutes, stirring once.
6.	Thoroughly stir the shrimp mixture and let it rest for 1 minute on a wire rack. (This is so the shrimp cooks in the residual heat rather than getting overcooked and rubbery.].
7.	Stir once more, sprinkle with additional chopped fresh basil, and serve.
Chocolate Dipped Apples
Category: desserts
By CANDYPEACHESCHIC

Granny Smith apples are dipped in chocolate and rolled in candy or nuts. Use your favorite chocolate for this recipe, dark milk or white. This is good to make with children close to Halloween or anytime.

Ingredients:
10 small Granny Smith apples
½ cup chopped roasted peanuts
½ cup candy-coated milk chocolate candies
2 pounds semisweet chocolate, chopped

Directions:
Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside. Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 10 apples

Calories: 588.5
Fat: 34.6 g
Saturated fat: 17.9 g
Carbohydrates: 73.3 g
Sugars: 62.6 g
Dietary fiber: 9.3 g
Protein: 8.9 g
Cholesterol: 1.5 mg
Sodium: 66.8 mg
Vegetarian Korma
Category: world-cuisine
By YAKUTA

This is an easy and exotic Indian dish. It's rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Ingredients:
1 ½ tablespoons vegetable oil
1 small onion, diced
1 teaspoon minced fresh ginger root
4 cloves garlic, minced
2  potatoes, cubed
4  carrots, cubed
1  fresh jalapeno pepper, seeded and sliced
3 tablespoons ground unsalted cashews
1 (4 ounce) can tomato sauce
2 teaspoons salt
1 ½ tablespoons curry powder
1 cup frozen green peas
½  green bell pepper, chopped
½  red bell pepper, chopped
1 cup heavy cream
1 bunch fresh cilantro for garnish

Directions:
Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 4 servings

Calories: 461.7
Fat: 31.1 g
Saturated fat: 15.3 g
Carbohydrates: 41.3 g
Sugars: 9.3 g
Dietary fiber: 8.4 g
Protein: 8.6 g
Cholesterol: 81.5 mg
Sodium: 1433.9 mg
Sauteed Rosemary Mushrooms


Ingredients:
mushrooms, dry white wine, sherry wine, fresh rosemary, shallot, black pepper, margarine, butter, olive oil

Directions:
Heat in a medium skillet olive oil and butter on medium heat.
Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later].
Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes], stirring ocasionally.
Remove rosemary twigs and serve as a side dish.
Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.
Banana Pudding III
Category: desserts
By Barbara Milam

We like this version better than the cooked ones and it is so easy to prepare.

Ingredients:
1 (14 ounce) can sweetened condensed milk
1 ½ cups cold water
1 (3.4 ounce) package instant vanilla pudding mix
2 cups heavy cream
3  bananas, sliced
½ cup lemon juice
36  vanilla wafers

Directions:
In a medium bowl, stir together condensed milk and water.  Beat in pudding mix until smooth.  Chill in refrigerator 5 minutes. In a separate bowl, whip cream until stiff peaks form.  Fold whipped cream into chilled pudding mixture. Dip sliced bananas in lemon juice.  Shake off excess. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture.  Top with one-third each of the wafers, bananas and remaining pudding.  Repeat layers twice.  Chill until serving.

Prep time: 20 mins
Total time: 40 mins
Yields: 12 servings

Calories: 384.8
Fat: 21.2 g
Saturated fat: 11.9 g
Carbohydrates: 46.7 g
Sugars: 27.6 g
Dietary fiber: 1.2 g
Protein: 4.5 g
Cholesterol: 65.5 mg
Sodium: 227.2 mg
Zucchini Chocolate Chip Mini-Muffins (Gluten Free)


Ingredients:
sea salt, baking soda, cinnamon, eggs, zucchini, dark chocolate

Directions:
1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2. In a large bowl, combine eggs, oil, agave and zucchini.
3. Mix dry ingredients into wet thoroughly.
4. Stir in chocolate chips.
5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
6. Spoon approximately 1 tablespoon of batter into each muffin tin.
7. Bake at 350° for 18-22 minutes.
8. Cool and serve.
Pumpkin-Glazed Pumpkin Cookies


Ingredients:
butter, margarine, brown sugar, eggs, pumpkin, vanilla, all-purpose flour, baking powder, salt, cinnamon, allspice, ginger, walnuts, powdered sugar, butter, margarine, cinnamon, allspice, pumpkin

Directions:
Cream butter and sugar. Beat in eggs and pumpkin until light and fluffy. Stir in vanilla.
Measure flour, baking powder, salt, cinnamon, allspice and ginger and mix in bowl. Stir into creamed mixture to make a rather soft cookie dough. Stir in nuts.
Spoon out onto greased cookie sheets, about 2-inches apart in rounded teaspoonfuls.
Bake at 375 for 12-15 minutes.
Remove while hot onto rack.
Cool slightly. Spoon glaze over while cookies are still warm.
Spicy Pumpkin Glaze: Stir together powdered sugar, butter, cinnamon, and allspice. Blend in pumpkin to make a smooth glaze.
Beef Madras Curry


Ingredients:
ground coriander, ground cumin, mustard seeds, black peppercorns, chili powder, ground turmeric, salt, garlic, fresh ginger, white vinegar, onion, tomato paste

Directions:
Trim the excess fat and sinew from the meat, and cut it into 1 inch cubes/.
Place the coriander, cumin, mustard seeds, peppercorns, chilli powder, turmeric, slat, garlic and ginger in a small bowl; stir to combine.
Add the vinegar and mix to a smooth paste.
Heat the oil in a large pan; add the onion and cook over medium heat until just soft.
Add the spice paste and stir for 1 minute.
Add the meat and cook, stirring until it is coated with the spice paste.
Add the tomato paste and stock.
Simmer, covered for 1 hour 30 minutes, or until the meat is tender.
Kartoshnik With Cheese and Onions


Ingredients:
potatoes, eggs, heavy whipping cream, salt, sharp cheddar cheese, swiss cheese, onion, baking powder, butter, sour cream, green onion

Directions:
In a medium pot, add potatoes, cover with water and boil until cooked.
When done, drain water and discard. Mash potatoes and set aside.
Preheat oven to 450 degrees F (230 degrees C]. Prepare a 9x9-inch oven-proof baking dish by spraying with a no-stick vegetable spray or rub inside with butter or margarine.
In a separate bowl, beat eggs, add whipping cream and salt, and whisk until blended. Add mashed potatoes and mix until well blended. Add both cheeses and onions and stir well. Add baking powder and mix well. Pour potato mixture into prepared baking dish and level.
Bake at 450 degrees F (230 degrees C] for 35 minutes or until top has a nice light brown color. Remove from oven and let cool for 5 minutes. (The Kartoshnik will rise when cooking, but will settle when removed from oven and cooled slightly.]
In a small pot, melt butter or margarine.
Cut Kartoshnik into 3x3-inch squares and serve with melted butter or margarine, a dollop of sour cream, and a sprinkling of green onions. You can also use plain yogurt, or low fat sour cream.
Roasted Tomatoes, Onions, With Mozzarella & Cucumbers


Ingredients:
cherry tomatoes, onion, garlic cloves, extra virgin olive oil, scallion, bite-size fresh mozzarella cheese balls, cucumber

Directions:
preheat oven to 250.
mix cherry tomatoes, onion slices, garlic cloves & scallion in a glass bowl, tossing in the extra virgin olive oil & then the balsamic vinegar.
roast on a baking sheet for an hour.
return roasted mix back to the glass bowl.
while still warm, mix in the mozzarella, so it melts slightly.
let cool about 10 minutes, then add in cucumber.
enjoy!
Steamed Barley


Ingredients:
pot barley, water

Directions:
Place barley and water in medium sauce pan, stirring once to even out barley.
Heat uncovered on high until just boiling (about 5 minutes].
Stir once more, cover and reduce to simmer for 20 to 30 minutes  (do not over cook as barley will stick to anything!].
Most importantly, toss barley to release steam and get air to every grain.  This will keep it from sticking.
Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet.
NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.
Roasted Red Pepper Sauce


Ingredients:
salt, pepper

Directions:
Puree bell pepper, bread, mayonnaise, salt and pepper in a blender until smooth., Pour into a small bowl., Cover and refrigerate up to 4 hours before serving., Serve with corn cakes.
Gnocchi W/ Creamy Pesto Sauce


Ingredients:
cherry tomatoes, heavy cream, basil pesto, salt, pepper, parmesan cheese

Directions:
Cook gnocchi in boiling salted water 2-4 mins, or until floating.
Transfer to saucepan on low heat and add tomatoes, pesto, heavy cream, stirring well until sauce is heated through.
Add parmesan, salt and pepper to taste, and serve immediately.
Cheesy Chorizo Frittata


Ingredients:
eggs, creme fraiche, fresh flat-leaf parsley, smoked gouda cheese, olive oil, chorizo sausage, Red Bliss potatoes, yellow onion, red bell pepper, monterey jack cheese

Directions:
Preheat the oven to 450 degrees F.
Whisk together the eggs, creme fraiche, parsley, half of the smoked Gouda, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a 12-inch nonstick oven-proof skillet, heat the oil over medium-high heat. Cook the sausage until starting to brown and almost cooked through. Add the potatoes and cook for 2 minutes more. Add the onion and bell pepper and cook, stirring occasionally, until starting to brown, 3 to 4 minutes.
Remove from the heat and pour the egg mixture over the top, stirring to distribute the vegetables. Sprinkle with the Monterey Jack and then the remaining smoked Gouda. Bake until the center is set, 12 to 14 minutes. Run a spatula around the edges of the frittata and carefully slide onto a serving platter.
Seafood Enchiladas


Ingredients:
diced green chilies, butter, baby shrimp, walnut halves, monterey jack cheese, cheddar cheese, corn tortillas, half-and-half, sour cream, butter, dried oregano, salt, garlic powder

Directions:
To toast walnuts, place in a shallow baking pan.
Bake at 350*F (175*C] for 15 to 20 minutes or until walnuts are lightly browned, stirring occasionally.
Cool.
In large skillet, saute onions in butter until they become transparent.
Remove from heat and add chilies, crab, shrimp, walnuts, and olives.
Combine cheeses, reserving 1 1/2 cups of the cheese mixture for top of casserole.
Stir remaining cheese into seafood mixture.
In medium skillet, heat 1/4 inch oil.
Fry tortillas, one a time, just long enough to soften, about 30 seconds.
Drain on paper towels.
Fill each tortilla with seafood filling, roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
In medium saucepan, combine the half and half, sour cream, butter, oregano, salt and garlic powder, stirring constantly over medium heat until lukewarm and well blended.
Remove from heat and pour sauce over enchiladas.
Sprinkle enchiladas with reserved cheese.
Bake at 350*F (175*C] for 30 minutes or until bubbly.
Allow to set 5 minutes before serving.
Mrs. Fields Sugar Cookies
Category: desserts
By Ashley

Just like Mrs. Field's sugar cookies.

Ingredients:
2 cups all-purpose flour
¼ teaspoon salt
¾ cup white sugar
1  egg
1 teaspoon vanilla extract
¼ cup colored sugar for decoration
¾ cup butter

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine the flour and salt with a wire whisk.  In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended.  Scrape down sides of bowl, then add the flour mixture.  Blend on low speed just until combined.  Do not overmix. Gather dough into a ball.  Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag.  Refrigerate one hour until firm. On a floured surface, roll out dough to a 1/4 inch thickness.  With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets.  Decorate with colored sugars or sprinkles.  Bake for 13-15 minutes, being careful not to brown.  Immediately transfer cookies with a spatula to a cool, flat surface.

Yields: 3 dozen

Calories: 166
Fat: 8.1 g
Saturated fat: 5 g
Carbohydrates: 21.8 g
Sugars: 11.2 g
Dietary fiber: 0.4 g
Protein: 1.9 g
Cholesterol: 30.7 mg
Sodium: 91 mg
Parmesan Popcorn


Ingredients:
parmesan cheese, butter, paprika, salt

Directions:
Place popcorn in an 8-in. square baking dish.
Bake at 350* for 5 minutes or until heated through.
Combine the parmesan cheese, butter, paprika, and hot pepper sauce.
Pour over popcorn; toss to coat. Sprinkle with salt.
Serve warm and enjoy.
Athena's Ma'cropolis #RSC


Ingredients:
ground pork, yellow sweet onion, frozen chopped spinach, garlic cloves, grape tomatoes, dried chives, fresh rosemary, dried oregano leaves, red cayenne pepper, cinnamon, extra virgin olive oil, butter, flour, milk, parmesan cheese, feta cheese

Directions:
Preheat oven to 350 degrees F. Lightly grease 8 (6 1/2 inch diameter] small cast iron skillets, or a 9" x 13" casserole dish.
Cook the macaroni according to package directions, but add 1 tablespoon salt to the water and cook for only 5 minutes. Drain and add to a large bowl.
Heat a large skillet on medium-high and brown the pork, stirring to crumble as it cooks, about 4 minutes. Add the onion and cook for another 4 minutes, then add the Hidden Valley® Original Ranch® Seasoning Mix, spinach, vinegar, garlic, tomatoes, chives, rosemary, oregano, cayenne, cinnamon and olives. Cook for another 5 minutes and mix into the macaroni.
Wipe out the skillet and heat the oil and butter on medium and whisk in the flour, cooking for a minute. Whisk in the milk and stock and cook until it thickens. Turn the heat to low and stir in the parmesan cheese, yogurt, cream cheese and 1 cup shredded cheese. As soon as the cheeses are melted and blended, add to the macaroni.
Divide between 8 personal skillets, about 1 cup of mixture for each. Top each skillet with 1/8 cup shredded cheese and scatter each with Feta crumbles. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Makes 8 servings in 6 1/2 inch cast iron skillets or a 9"x13" casserole.
Texan Roasted Potatoes


Ingredients:
potatoes, olive oil

Directions:
Preheat barbecue to low temperature.
In a bowl, mix potatoes and olive oil.  Put the potatoes on the grill grate of the barbecue and cook about 8 minutes on each side.
Sprinkle the potatoes with the steak seasoning.
Blue Moon


Ingredients:
vanilla vodka, blue curacao, Cointreau liqueur

Directions:
Combine ingredients in a blender and whirl until smooth.
Pour into a martini glass and garnish the rim with a slice of orange to resemble a full moon.
Grilled Chicken with Rosemary and Bacon
Category: meat-and-poultry
By Skoo

This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled.  What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary!  Enjoy! Great with grilled vegetables and rice.

Ingredients:
4 teaspoons garlic powder
4  skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices bacon

Directions:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Prep time: 10 mins
Cook time: 16 mins
Total time: 26 mins
Yields: 4 servings

Calories: 208.1
Fat: 8.1 g
Saturated fat: 2.5 g
Carbohydrates: 2.3 g
Sugars: 0.7 g
Dietary fiber: 0.4 g
Protein: 29.6 g
Cholesterol: 80.9 mg
Sodium: 348.1 mg
Spicy Beans Tex-Mex (Crock Pot)


Ingredients:
lentils, water, bacon, onion, pinto beans, red kidney beans, diced tomatoes, ketchup, garlic cloves, ground cumin, chili powder, red pepper flakes, bay leaf

Directions:
combine lentils and water in large saucepan, boil 20 to 30 minutes, drain.
cook bacon in med skittle until crispy, transfer to paper towels to drain, cool then crumble bacon.  in same skittle cook onion in bacon drippings until tender.
combine lentils, bacon, onion, beans, tomatoes with juice, ketchup, garlic, chili powder, cumin, pepper flakes and bay leaf in crock pot.
cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
before serving remove bay leaf.
Strawberry Tiramisu Trifle


Ingredients:
fresh strawberries, milk, vanilla instant pudding mix, cream cheese, brewed coffee, ladyfingers

Directions:
Set aside three strawberries for garnish; slice the remaining strawberries.
In a bowl, whisk milk and pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee.
Beat in pudding.
Fold in whipped topping.
Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers.
Cut reserved berries in half; place on trifle.
Cover and refrigerate for 4 hours or overnight.
**Cook time does not include refrigeration time.
Peanut-Ginger Tofu


Ingredients:
water, rice vinegar, soy sauce, honey, garlic cloves, chili sauce, extra firm tofu, extra virgin olive oil, red onion, cooked brown rice

Directions:
Drain tofu and cut into small slices.  Heat oil in a large nonstick skillet over medium heat.  Add tofu and cook in a single layer about 5 minutes or until browned slightly on bottom.  Then stir and continue cooking, stirring occasionally, until thouroughly cooked (about 5-7 minutes].
While tofu cooks, prepare sauce by mixing water, peanut butter, vinegar, soy sauce, honey, ginger, garlic, and chili sauce.  Whisk in a small bowl until well-mixed.
Add vegetables and sauce to skillet.  Cook, stirring, 1 to 2 minutes or until vegetables are lightly steamed.
Serve with brown rice.
Holiday Cranberry Fruit Salad


Ingredients:
unflavored gelatin, fresh cranberries, pineapple tidbits, red seedless grapes, apple, mini marshmallows, pecans

Directions:
In a medium bowl, sprinkle unflavored gelatin over the 1 cup chilled juice.  Let stand for 1 minute.
Meanwhile, heat remaining 1 cup juice to boiling.  (I heat the juice in a glass measuring cup in the microwave for 2 minutes.].
Stir the boiling juice into the gelatin mixture.  Stir until the gelatin is completely dissolved.
Refrigerate until chilled but not set.
Remove from the refrigerator.  Stir in the chopped cranberries, pineapple tidbits, grapes, chopped apple, marshmallows, and chopped pecans (optional].
Chill until set, about 3 hours.
Power-Packed Kale Cobb Salad


Ingredients:
buttermilk, eggs, boneless skinless chicken breast, kosher salt, ground black pepper, olive oil, kale, red onion, avocado, tomatoes

Directions:
For the dressing: Combine the buttermilk, yogurt and ranch mix in a small bowl and whisk together.
For the salad: Place the eggs in a small saucepan and fill with cold water; bring to a boil. Immediately remove from the heat and cover the pot for 10 minutes. Drain the eggs and submerge in an ice bath for 5 minutes. Peel and set aside.
Lay the chicken flat on a cutting board and slice each breast in half horizontally. Sprinkle with the salt and pepper, then rub the chicken with the oil on all sides. Cook the chicken on a grill pan or grill set to high heat, about 5 minutes per side.
Place the bacon strips on a paper-towel-lined microwave-safe plate. Place another paper towel on top of the bacon and microwave for 5 minutes on high heat.
Dice the chicken, eggs and bacon. Toss the kale with half of the dressing, then arrange on the serving plates. Divide the chicken, eggs, bacon, onions, avocados and tomatoes in clusters or lines among the plates. Drizzle the remaining dressing over the top or serve the dressing on the side.
Beans Plaki


Ingredients:
white beans, olive oil, onions, garlic cloves, tomato sauce, celery ribs, carrot, bay leaf, oregano, sugar, salt, pepper, wine vinegar

Directions:
Place beans in a pot and cover with water. Bring to a boil.
Simmer covered 2 to 3 hours, until just tender. Drain.
Heat oil in a saucepan, add onion, and cook until translucent.
Add garlic, tomato sauce, celery, carrot, bay leaf, oregano, sugar, salt, and pepper.
Simmer 5 minutes. (If sauce is too thick, add a little water.].
Add beans to sauce and simmer covered about 20 minutes or until tender.
Serve hot or cold with a cruet of wine vinegar.