xiaoxl/recipe_data huggingface dataset:
Cinnamon–spiced French Toast With Maple Apples


Ingredients:
apples, lemon juice, water, maple syrup, cinnamon, eggs, brown sugar, salt, nutmeg, ginger, cinnamon, butter, icing sugar

Directions:
Core and cut apples into wedges. Place in medium saucepan with lemon juice and 1/2 cup (125 mL] water. Cover and gently simmer to soften (2–3 minutes]. Drain.
Toss with maple syrup and cinnamon. Set aside.
Whisk eggs, Almond Fresh, sugar, salt and spices in a bowl.
Soak each slice of bread, turning to soak both sides.
Melt butter in non–stick fry pan. When bubbling, add soaked bread in batches. Turn part way through until golden brown on both sides. Keep warm.
Divide among 4 plates, drizzle with apple–syrup mixture, sprinkle with icing sugar and serve.
4-Inch Chocolate Peanut Butter Cheesecake


Ingredients:
butter, cream cheese, brown sugar, cornstarch, chocolate chips, peanut butter, egg substitute, vanilla extract, peanuts, white chocolate chips, peanut butter, chocolate

Directions:
Crust:  Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
Filling:  Combine cream cheese, brown sugar, and cornstarch.  Beat until smooth.
Beat in melted chocolate, peanut butter, egg substitute and vanilla.  Beat well after each addition.
Add peanuts if desired.
Bake at 350°F for 10 minutes.  Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
Remove cake from oven and run a knife around the inside edge of the pan.
Turn the oven off and return the cake to the oven for an additional 20 minutes.
Chill, uncovered, overnight.
Topping:  In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
Cool to lukewarm, then pour over cheesecake.
Drizzle strips of melted chocolate over the peanut butter mixture.  Using a knife draw the dull side of the tip across the chocolate.
Chill till topping firms up.
Award Winning Peaches and Cream Pie
Category: desserts
By Debbi Borsick

I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

Ingredients:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1  egg
½ cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Prep time: 30 mins
Cook time: 40 mins
Total time: 3 hrs 30 mins
Yields: 1 - 10 inch pie

Calories: 369.6
Fat: 15.2 g
Saturated fat: 9.3 g
Carbohydrates: 53.8 g
Sugars: 41.5 g
Dietary fiber: 1.3 g
Protein: 5.5 g
Cholesterol: 66.7 mg
Sodium: 422.2 mg
Turducken


Ingredients:
whole chickens, prepared stuffing, duck

Directions:
Preheat oven to 375°F (190°C]. Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Cauliflower Marinated with Garlic etc.


Ingredients:
cauliflower, red wine vinegar, water, parsley, dill weed, garlic, salt, peppercorns

Directions:
Mix all the ingredients for the marinade.
Pour over the lightly steamed cauliflower Refrigerate until cold or keep in fridge for 2-3 days.
Potato Salad With Sour Cream and Bacon


Ingredients:
eggs, bacon, sour cream, mayonnaise, celery, bacon drippings, dried marjoram, dried tarragon leaves, pepper, dried dill weed, salt

Directions:
Boil potatoes with skins on until almost fork tender yet somewhat firm. Drain, cool, and cut into small chunks.  Set aside.
Hard boil eggs; cool. Chop nine; leave one whole. Set aside.
Fry bacon until crisp; drain on paper towel; crumble and set aside.
In large bowl add potatoes, chopped eggs, bacon, celery, onion, and bacon drippings.
Add sour cream, mayonnaise, and spices.
Gently fold mixture together being careful not to mash potatoes.
Top with one sliced egg and sprinkle with paprika. Cover tightly and refrigerate.
NOTE:  Prep time includes cooking time.
Chocolate Hazelnut Fruit Crepes
Category: breakfast-and-brunch
By Christine Laliberte

Can you say yum!!! I had these at a French breakfast restaurant, this recipe is the closest I can get it. Its so quick and easy but looks and taste like a gourmet breakfast! You can use any fruit you would like - strawberries, kiwi, pineapple are all great too !

Ingredients:
1 cup chocolate hazelnut spread
4 (7 inch) pre-made crepes
4  bananas, sliced
1 (7 ounce) can pressurized whipped cream

Directions:
Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.

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

Calories: 638.5
Fat: 32.9 g
Saturated fat: 8.9 g
Carbohydrates: 81.6 g
Sugars: 52.3 g
Dietary fiber: 3.5 g
Protein: 9.7 g
Cholesterol: 87.3 mg
Sodium: 226.6 mg
Healthy Cereal Wheat & Bran Muffins


Ingredients:
wheat flour, salt, baking soda, baking powder, vanilla, applesauce, bananas, brown sugar, Splenda sugar substitute, cinnamon, nutmeg, pecans, walnuts, brown sugar, cinnamon, nutmeg, pecans, walnuts

Directions:
Sift together Flour, Salt, Baking Powder, Baking Soda, and the Cinnamon and/or Nutmeg; Set Aside.
Combined Egg Whites, Vanilla, Applesauce, Brown Sugar, and Mashed Bananas; add to the Flour Mixture.
Stir in Pecans or Walnuts, Wheat Flakes and Raisin Bran; Mix well and let sit for 10 to 15 minutes to soften cereal.
If batter seems to thick for your taste you can add another 1/2 cup Applesauce or 2% Milk, Plain Yogurt or even Buttermilk.
Meanwhile spray a 12 count Muffin pan and Preheat oven to 350°.
Conbined Streusel ingredients into a Ziploc bag and mix or shake thoroughly.
Fill Muffin pan 3/4 of the way full and using fingers sprinkle the streusel on top of the batter.
Bake for 30 to 40 minutes.
Let Muffins cool slightly, then remove from the pan and enjoy!
Great for Breakfast or as a snack!
Muffins maybe Frozen for 6 weeks in a Double Airtight Ziploc Freezer Bag or container.
Basil Pesto - "Lighter Version"


Ingredients:
pine nuts, garlic, extra virgin olive oil, fresh basil leaves, parmesan cheese, salt

Directions:
Add nuts and garlic to blender and pulse until minced., Add olive oil, pulse a few time more., Add basil leaves, cheese, salt and blend until smooth., Scrape sides of blender as you go to make sure everthing mixes well., Serve with your favorite pasta.
Lemon Pasta With Lemon Thyme


Ingredients:
spaghetti, fresh fettuccine, garlic clove, olive oil, lemon, pine nuts, cracked black pepper, shrimp

Directions:
Mix together the oil, garlic, thyme, lemon zest and juice. Season with salt and pepper. Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld. Cook the pasta in boiling salted water until it is al dente. Just before draining, remove a small cup of pasta water.
Drain the pasta, and return it to the pot with the lemon sauce over high heat. Add a little pasta water to prevent it from drying out. As soon as it is piping hot, remove from the heat and serve. Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using. Offer additional cracked black pepper if desired.
Chunky Fish Salad With Apples and Pecans


Ingredients:
cod, apples, celery, pecans, walnuts, lemon juice, Miracle Whip, mayonnaise

Directions:
Note that the fish can be baked, steamed or poached until the flesh flakes apart (my cousin poaches the mackerel with crab boil seasoning but I usually bake or grill my fish slathered in Cajun seasoning].
Leftovers are perfect for this recipe.
For the salad, toss the apples, celery and pecans with the lemon juice and the salad dressing.
Once the crunchy parts are thoroughly mixed with the dressing, fold the flaked fish in to the mixture (to keep the chunks from breaking up too much during the mixing].
Season to taste.
Best served on a bed of crisp greens with brown bread and butter.
Teriyaki Chicken
Category: main-dish
By William Anatooskin

A very easy to make chicken and tasty too, with a nice flavor!

Ingredients:
1 (3 pound) whole chicken, cut in half
¾ cup granulated sugar
¾ cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Directions:
Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Yields: 6 servings

Calories: 604
Fat: 34.2 g
Saturated fat: 9.8 g
Carbohydrates: 27.9 g
Sugars: 25.5 g
Dietary fiber: 0.3 g
Protein: 44.3 g
Cholesterol: 170.3 mg
Sodium: 1963 mg
Thai Tuna – Ww 6 Pointsplus


Ingredients:
soy sauce, cumin, brown sugar, cayenne, tuna steaks, scallion

Directions:
Mix together first 5 marinade ingredients in glass pie plate., Add the tuna steak and turn to coat., Cover pie plate with wax paper and microwave on High 1 ½ minutes., Sprinkle tuna with scallion., Cover and microwave 1 ½ minutes., Allow to stand 1 minute before serving.
Easy Zucchini Lasagna


Ingredients:
lean ground beef, onion, tomato sauce, salt, dried oregano, dried basil, pepper, zucchini, zucchini, cream-style cottage cheese, egg, all-purpose flour, mozzarella cheese

Directions:
In large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce and seasonings. Bring to boil; simmer, uncovered, for 5 minutes.
Meanwhile, cut zucchini into 1/4-in. slices. In small bowl, combine cottage cheese and egg. In a greased 3-qt. baking dish, place half of the zucchini; sprinkle with half of flour. Top with cottage cheese mixture and half the meat mixture. Repeat layer of zucchini and flour.
Sprinkle with mozzarella cheese and remaining meat mixture. Bake at 375° for 40 minutes or until heated through. Sprinkle with additional cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Spelt Summer Salad


Ingredients:
water, red onion, cherry tomatoes, cucumber, black olives, olive oil, feta cheese

Directions:
Combine spelt with water in large pot and bring to a boil. Reduce heat to low and simmer, uncovered, until all of the water is absorbed and grain is tender (about 1 hour]. Drain spelt, rinse with cold water, and refrigerate until use (at least 30 minutes to chill; overnight is fine, too].
Whisk together balsamic vinegar and oil. Lightly toss together spelt, chopped red onion, cherry tomatoes, cucumbers, and olives, adding oil-and-vinegar dressing last.
Either serve immediately, sprinkled with feta cheese, or refrigerate for 1 hour to allow flavors to mingle (adding feta cheese right before serving].
Marble Cake for Vegans (Eggless and Dairy Free)


Ingredients:
vegan margarine, caster sugar, vanilla extract, egg substitute, flour, baking powder, soymilk

Directions:
Pre heat oven to 180C and grease a medium square or rectangle cake pan.
Cream margarine and caster sugar until light and fluffy.
Add vanilla extract followed by 1/2 the egg mixture. Beat until combined and add the rest of the egg mixture and combine well.
Combine flour and baking powder and add to the mixture, alternating with the soy milk to form a smooth batter.
Divide the mixture into three equal parts. Into one mix the cocoa, In the second mix through the red food colouring and leave the last plain.
Spoon the three mixtures into stripes in the cake pan and use a knife to lightly mix the stripes (don't mix too hard or you will lose the effect.
Place in the oven for 45-50 minutes or until cooked and golden.
Kale- Thornton Gran's Recipe


Ingredients:
pearl barley, red lentils, onion, potatoes, turnips, swede, leeks, carrots, kale, green cabbage, pepper, sea salt

Directions:
The night before you want your soup soak the barley, peas, and lentils in cold water overnight.
Next morning, rinse the grains and put in a pot with the stock and cook on a low heat for about 1 hour.
After the hour add the vegetables and the seasoning and cook for about 2 1/2 hours on a low heat.
You can cook this in your slow cooker if you wish.
Chicken Bruschetta Casserole


Ingredients:
diced tomatoes, Stove Top stuffing mix, water, garlic cloves, chicken breasts, basil leaves, mozzarella cheese

Directions:
Heat oven to 400°F.
Mix tomatoes, stuffing mix and garlic just until stuffing mix is moistened.
Spread chicken onto bottom of 3-L casserole dish sprayed with cooking spray; top with basil and cheese.
Cover with stuffing. Bake 30 minute or until chicken is done and stuffing mixture is heated through.
Perfect Roast Chicken
Category: meat-and-poultry
By jenmat

Want a roasted chicken that is juicy inside without the use of a baking bag or flour? Then this recipe is perfect. It is quick and easy to prepare. The picture shown does display a chicken that was cooked in a bag, but the chicken was also roasted with vegetables and needed the bag to immerse the vegetables in the chicken flavor. I still guarantee a juicy chicken without the use of a bag each and every time.

Ingredients:
1 (4 pound) whole chicken
1 cup margarine, softened
1 tablespoon garlic salt
1 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch dried rosemary

Directions:
Preheat oven to 350 degrees F (175 degrees C). Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish. Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).

Prep time: 15 mins
Cook time: 2 hrs
Total time: 2 hrs 15 mins
Yields: 1 whole roasted chicken

Calories: 650.4
Fat: 52.8 g
Saturated fat: 11.6 g
Carbohydrates: 1.2 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 41.3 g
Cholesterol: 129.3 mg
Sodium: 1381.5 mg
Salmon and Dill Burgers or Cakes


Ingredients:
fresh salmon, Dijon mustard, kosher salt, fresh dill, olive oil

Directions:
Mince the salmon and place half of it in a large Ziplock bag.
Use a rolling pin to mash it.
Place this and the unmashed salmon in a large bowl and combine it with the egg whites, mustard, dill, salt, and bread crumbs.
Form four 3/4" patties.
Place on a medium-hot grill and cook for 4-5 minutes per side (or cook on a stovetop by heating 2 Tablespoons olive oil in a large pan over medium heat; cook patties for 5 minutes per side].
Loaded Red Potato Skins


Ingredients:
cheddar cheese, mayonnaise, scallion, bacon, fresh basil leaves

Directions:
Preheat oven to 400 degrees.
Place potatoes on a large baking sheet and bake for 35-40 minutes or until tender; cool to touch.
Cut each potato in half, then cut a thin slice from the bottom of each potato.
With a small spoon or a melon ball scooper, scoop out potato pulp, leaving about a 1/4 inch shell.
Set shells aside and reserve pulp.
In a medium bowl, lightly mash the pulp; stir in remaining ingredients.
Spoon the filling into the shells.
Place back onto baking sheet and broil for 3 minutes or until golden and heated through.
Springtime  Pea Salad


Ingredients:
celery, cauliflower floret, green onions, nonfat sour cream, sunflower seeds

Directions:
Combine vegetables (to thaw peas quickly, run warm water over them].
Combine dressing.
Pour over salad and mix well.
Add sunflour seeds.
Chocolate Rugged Peak


Ingredients:
bananas, bananas

Directions:
Put everything except for the syrup inside the magic bullet., Blend for about 1 minute., Put in freezer for about 4-6 hours., Dump ice cream into bowl and pour some syrup.
Simply Potatoes & Smoked Salmon "meringues" #5FIX


Ingredients:
smoked salmon, chives

Directions:
Preheat oven to 350°F Line a 24 cup mini muffin pan with foil liners, generously greased with cooking spray.
In a large bowl, beat egg whites with an electric mixer until stiff peaks start to form. Set aside.
In a separate bowl, whip together mashed potatoes and cheese with an electric mixer, until well combined. Add chopped salmon salmon and chives and mix well. Gently fold in egg whites.
Fill liners all the way with potato mixture and bake on top rack, 25-28 minutes.
Double Cheddar Green Bean Casserole


Ingredients:
milk, cheddar cheese, green beans, green beans

Directions:
In 1 1/2-quart baking dish, combine soup, milk and 1 cup cheese; stir until well blended.
Add beans and 2/3 cup French Fried Onions; mix gently to combine.
Bake at 350°F for 30 minutes or until heated through.
Stir and sprinkle with remaining cheese and onions.
Bake 5 minutes or until onions are golden.
Savory Spanish Potato Salad
Category: salad
By lutzflcat

Spanish potato salad is an important dish in Spain's culinary history. There are many versions, and this is the way we like ours. Goes so well with so many things! This is good served warm or at room temperature.

Ingredients:
1 pound small red potatoes
3 tablespoons olive oil
1 tablespoon red wine vinegar
2  garlic cloves, crushed
1 small red bell pepper, chopped
2 tablespoons pimento-stuffed green olives, sliced
1 tablespoon minced shallot
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste
1  lemon, cut into wedges  (Optional)

Directions:
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool until easily handled. Slice potatoes about 1/2-inch thick and place in a bowl. Whisk olive oil and vinegar together in a bowl; stir in garlic. Pour dressing over potatoes and lightly toss to coat. Mix red bell pepper, green olives, shallot, parsley, salt, and pepper into potatoes. Serve salad with lemon wedges to squeeze over each serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 193
Fat: 11.2 g
Saturated fat: 1.6 g
Carbohydrates: 23.5 g
Sugars: 2 g
Dietary fiber: 3.8 g
Protein: 2.9 g
Sodium: 193 mg
Norwegian Parsley Potatoes


Ingredients:
russet potato, water, salt, butter, parsley

Directions:
Put the water, salt and potatoes in a pot and cook until the potatoes are just tender.
Drain well.
Pour the melted butter over the potatoes.
Sprinkle the chopped parsley over the potatoes and toss lightly.
Serve hot.
Chicken Marsala


Ingredients:
boneless skinless chicken breasts, all-purpose flour, olive oil, prosciutto, mushrooms, sweet marsala wine, unsalted butter, flat leaf parsley

Directions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto/bacon to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Egg and Salsa on Toast


Ingredients:
egg substitute, mild salsa

Directions:
Cook the egg in the light oil., Toast the bread., Put the greens on the toast, top with the egg and salsa., Salt and Pepper to taste., Bon Appetit!