xiaoxl/recipe_data huggingface dataset:
Chocolate & Peanut Butter Fudge


Ingredients:
sugar, marshmallow creme, evaporated milk, butter, margarine, vanilla extract

Directions:
Place peanut butter morsels in one bowl, and chocolate ones in another, and set aside.
Butter an 8" square baking pan and set aside.
Combine sugar, marshmallow creme, evaporated milk, and butter in a heavy saucepan.
Bring to a boil over medium heat; stirring constantly, continue cooking and stirring for 5 minutes.
Remove from heat, and stir in vanilla.
Quickly stir half of the hot mixture into the peanut butte morsels until they are completely melted, and pour into the prepared 8" square pan, smoothing out the top.
Stir the remaining mixture into the chocolate morsels, and stir until completely melted.
Pour this mixture over the peanut butter fudge layer, spreading evenly.
Cool fudge completely before cutting into 1" squares.
Hamburger Noodle Bake


Ingredients:
lean ground beef, purple onion, garlic cloves, salt, pepper, Worcestershire sauce, tomato sauce, Italian-style diced tomatoes, water, dried oregano, fresh basil, chili powder, sharp cheddar cheese, fresh parsley

Directions:
Cook and drain noodles according to package directions.  Set aside.
In a large skillet, brown ground beef, onion, red pepper and garlic over medium-high heat.  Drain fat.
To ground beef mixture in skillet, add salt, pepper, Worcestershire sauce, tomato sauce, diced tomatoes, water, oregano, basil and chili powder.  Stir to mix well.
Add noodles to ground beef mixture.  Mix.
In buttered 9x13" baking dish, layer half of ground beef/noodle mixture.
Sprinkle cheddar cheese over all evenly.
Top with remaining ground beef/noodle mixture.
Cover with foil.  Bake at 350 for 40 minutes.
Mediterranean Pasta Salad


Ingredients:
penne pasta, red onion, fennel bulb, chickpeas, artichoke hearts, flat leaf parsley, black olives, feta

Directions:
Cook the pasta according to the directions and rinse with cold water, set aside.
Prepare all the vegetables and mix in a large stainless steel or glass bowl with the chic peas and chopped parsley.
Fold in the cooked pasta and Italian dressing.
Gently mix in the crumbled feta cheese.
Cover and chill in refrigerator.
Serve as a side dish or as a sumer salad.
Simple Waldorf Salad
Category: salad
By Mary Brotherton

This is my version of Waldorf Salad; it's very fast and easy.

Ingredients:
½ cup mayonnaise
2 ½ tablespoons distilled white vinegar
1  apple - peeled, cored, and chopped
1 large stalk celery, diced
½ cup raisins
½ cup chopped walnuts
salt and pepper to taste

Directions:
In a mixing bowl, whisk together the mayonnaise and vinegar. Add the apples, celery, raisins and walnuts if desired. Add salt and pepper to taste. Mix together well and serve chilled.

Prep time: 15 mins
Total time: 45 mins
Yields: 2 to 3 servings

Calories: 736
Fat: 63.1 g
Saturated fat: 8.4 g
Carbohydrates: 44.9 g
Sugars: 30.5 g
Dietary fiber: 5.4 g
Protein: 6.5 g
Cholesterol: 20.9 mg
Sodium: 343.3 mg
Oriental Beef Noodle Toss


Ingredients:
ground beef, water, ground ginger, onion

Directions:
In a large non stick fry pan brown ground beef.
Remove and drain in colander.
Run under hot water to drain the fat.
Sprinkle on one of the seasoning packages; set aside.
In the fry fan combine the rest of the ingredients.
Break the noodles into several pieces.
Bring to a boil.
Reduce heat cover and simmer 3 minutes or until noodles are tender.
Stir occasionally.
Return ground beef to fry pan heat through.
Serve.
Eggplant Bolognese
Category: side-dish
By Cindy Anschutz Barbieri

Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!

Ingredients:
¼ cup olive oil, divided
3 links pork sausage, casings removed
½ pound ground beef
2 pounds eggplant, peeled and chopped
1 small yellow onion, chopped
3 cloves garlic, minced
1 ½ teaspoons sea salt
¾ teaspoon freshly ground black pepper
1 (8 ounce) package sliced fresh mushrooms
1 (28 ounce) can crushed tomatoes
1 (12 ounce) can petite diced tomatoes
1 teaspoon dried parsley
1 teaspoon dried oregano
1 ½ teaspoons dried basil

Directions:
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat. Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes. Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 281.8
Fat: 17.7 g
Saturated fat: 4.5 g
Carbohydrates: 19.2 g
Sugars: 9.4 g
Dietary fiber: 7.8 g
Protein: 14.1 g
Cholesterol: 34.2 mg
Sodium: 839.6 mg
Chicken Cashew Salad
Category: salad
By Mary

This is a great summer pasta salad for barbeques and more. It has a slightly sweet, creamy dressing, and is loaded with chicken, cashews, and crunchy veggies.

Ingredients:
2 cups seashell pasta
¼ cup brown sugar
1 cup creamy salad dressing (e.g. Miracle Whip)
2 teaspoons lemon juice
1 tablespoon distilled white vinegar
1 pinch salt
2 cups chopped celery
½ cup chopped green bell pepper
1  onion, chopped
3  boneless chicken breast halves, cooked and cut into bite-sized pieces
1 cup cashew halves

Directions:
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 and rinse with cold water. In large bowl, combine brown sugar, salad dressing, lemon juice, vinegar and salt.  Toss dressing mixture with cooked pasta, celery, green pepper, onion and chicken.  Chill until ready to serve. Mix in cashews just before serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 499
Fat: 23.6 g
Saturated fat: 4 g
Carbohydrates: 53 g
Sugars: 18.5 g
Dietary fiber: 3 g
Protein: 20.6 g
Cholesterol: 44.7 mg
Sodium: 545.1 mg
Rosemary Pesto


Ingredients:
fresh rosemary, fresh parsley, garlic cloves, parmesan cheese, walnuts, olive oil

Directions:
Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
Season to taste.
Salsa De Tomatillo
Category: appetizers-and-snacks
By SABRINATEE

This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!

Ingredients:
10  tomatillos, husked
1 small onion, chopped
3 cloves garlic, chopped
2  jalapeno peppers, chopped
¼ cup chopped fresh cilantro
salt and pepper to taste

Directions:
Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 cups

Calories: 10.1
Fat: 0.2 g
Carbohydrates: 2 g
Sugars: 1.1 g
Dietary fiber: 0.6 g
Protein: 0.3 g
Sodium: 0.8 mg
High-Fiber, High-Protein Breakfast Bars
Category: breakfast-and-brunch
By SavedByGrace

I came up with this recipe when my doctor told me I needed to eat more fiber, and I was sick of eating store-bought protein bars for breakfast in the car between the gym and work. Ingredients such as wheat germ, flaxseed, protein powder, peanut butter, and oats make this a healthy way to start the day!

Ingredients:
cooking spray
1 ½ cups quick-cooking oats
¼ cup wheat germ
¼ cup ground flax seed
2 tablespoons vanilla-flavored hemp protein powder
1 teaspoon ground cinnamon
½ teaspoon salt
3  bananas
¼ cup peanut butter (such as Jif®)
2 tablespoons honey
1 teaspoon vanilla extract
¼ cup natural peanut butter, or to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking dish with aluminum foil, letting foil hang down over the sides of the pan; spray pan with cooking spray. Stir oats, wheat germ, flax seed, protein powder, cinnamon, and salt together in a bowl. Mash bananas in a separate large bowl and stir 1/4 cup Jif® peanut butter, honey, and vanilla extract into bananas, mixing well. Stir dry ingredients into banana mixture and spread into the prepared baking dish. Bake in the preheated oven for 20 minutes. Spread 1/4 cup natural peanut butter over top. Continue baking until lightly browned on the edges and set, 10 more minutes. Let cool in the pan and lift bars onto a work surface using aluminum foil as handles. Cut into bars, wrap in plastic wrap, and store in refrigerator.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 45 mins
Yields: 1 dozen bars

Calories: 168.8
Fat: 7.6 g
Saturated fat: 1.2 g
Carbohydrates: 21.3 g
Sugars: 7.6 g
Dietary fiber: 3.6 g
Protein: 6.2 g
Sodium: 148 mg
Vicki’s Salmon Recipe


Ingredients:
salmon steaks, olive oil flavored cooking spray, brown sugar, olive oil, garlic, ginger, pepper

Directions:
Line baking pan with foil.  Spray with Pam Spray or brush with olive oil.
Place salmon fillets/steaks on foil.  Sprinkle liberally with brown sugar.
Over the brown sugar, drizzle on a little bit of teriyaki (about ½ tablespoon].
Drizzle with olive oil (about 1 to 1 ½ tablespoons].
Spread on sweet and sour sauce – this also allows you to mix together the other ingredients you’ve already put on the fish.
Sprinkle with ginger and pepper. Loosely cover with foil.
Bake at 350 degrees until done, this depends on the amount and size of salmon you are using.  I start checking it at 20 minutes, and continue checking every 10 minutes after that. The last 10 minutes or so, remove foil or you can make it without being covered with foil - just watch it closer.
Broccoli With Lemon Sauce


Ingredients:
fresh broccoli, lemon juice

Directions:
In a large saucepan, cover broccoli with water; simmer for about 12 minutes or until desired doneness; drain (I steam the broccoli in my vegetable steamer until crisp-tender].
Mix together the lemon juice and lemon-lime soda; spoon over broccoli.
Peanut Butter Cookies


Ingredients:
peanut butter, egg, powdered sugar, granulated sugar

Directions:
Preheat oven to 350, line a baking sheet with parchment paper. In a large mixing bowl or the bowl an electric mixer, mix together peanut butter and egg. Add in the granulated and powdered sugar and mix until fully combined. The dough may seem a little “dry” at first but it comes together nicely.
Scoop or roll dough out into 1.5in balls on you parchment lined baking sheet.  We like to use a well rounded TBS full and tap or scrap it out with a tiny spatula, then give them each a quick roll.
Press cookies down with a fork.
Bake at 350 for 9-10 minutes.  We bake our cookies for 9 minutes but it all depends on your oven.   Let cookies rest on the baking sheet for a minute to cool and then carefully lift the parchment paper off the pan and slide it onto a cooling rack to cool.
Baked Acorn Squash


Ingredients:
acorn squash, pecans, butter, brown sugar, salt, ground nutmeg

Directions:
Cut squash in half, and remove seeds.
Combineremaining ingredients, and spoon  into squash halves, place squash halves in slow cooker.
Cover, and cook on low for 5-6 hours, or until squash is tender.
Delicious  Low Fat/Low Cal Cornbread


Ingredients:
whole wheat flour, white flour, sugar, salt, yellow cornmeal, skim milk, unsweetened applesauce

Directions:
Preheat oven to 425°; grease pan and set in oven to preheat.
Mix together dry ingredients. Beat together egg, milk, applesauce, and add to dry ingredients.
Pour into hot pan and bake for 20 minutes.
My dad likes it with butter, right out of the oven or later when it's cool, and I like it with homemade strawberry jelly. Enjoy!
Parade Magazine Cookbook Jambalaya


Ingredients:
smoked sausage, chicken breast, onions, green pepper, salt, celery, garlic cloves, tomato paste, diced tomatoes, thyme, bay leaves, lemon, cayenne pepper, shrimp, green onion

Directions:
Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned.  Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned.  Remove with a slotted spoon and set aside.
In the same pot, saute onion, green pepper, celery and garlic until tender.  Stir in tomato paste, and tomatoes with juice.  Add bay leaves, thyme, salt and cayenne pepper.
Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
Add shrimp and cook for about 5 minutes.
Top with lemon wedges and sliced green onions.
Otoro's Irish Lamb Stew


Ingredients:
kosher salt, black pepper, olive oil, butter, leeks, carrots, button mushrooms, white potatoes, celery, lamb, unsalted butter, flour, diced tomatoes, lamb stock, barley, parsley, thyme, marjoram

Directions:
In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
Add all the vegetables (besides the tomatoes], season with salt and pepper and cook a few minutes until they begin to soften.
Add the lamb and cook until the outside is browned.
In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy.
Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
Turn down to a simmer and cook for 2 hours.
Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.
Baked Chicken Alfredo


Ingredients:
cooked pasta, chicken, onion, artichoke heart, garlic clove, parmesan cheese, mozzarella cheese, alfredo sauce

Directions:
"Sauté onion, artichokes and mushrooms in oil, add chicken. Mix cooked pasta, chicken mixture, Parmesan cheese and Alfredo sauce together. Place in a 2 1/2 quart Casserole cover with foil, bake 350o for 40 minutes, remove foil, sprinkle with Mozzarella, bake 10 minutes until cheese melts."
No Pasta Vegetable Lasagna


Ingredients:
eggplants, kosher salt, black pepper, reduced-fat ricotta cheese, fresh chives, reduced-fat mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 425°.
Slice the eggplants lengthwise into long, 1/4-inch strips.
Use 1/2 teaspoon salt and 1/4 teaspoon pepper to season both sides.
Place the strips on a nonstick or greased baking sheet; bake for 5-7 minutes on each side.
You may also grill the vegetable strips.
Decrease oven temperature to 350°.
With a fork, mix together the ricotta, egg white, chives, and remaining salt and pepper.
Spread 1 1/2 cups of the pasta sauce on the bottom of an oblong dish, about 13 x 9 inches.
Then place a single layer of vegetables on top.
Evenly spread half the ricotta mixture on top of the vegetables.
Place another layer of vegetables on that, and the remaining ricotta, and top with the remaining vegetables.
Cover with the remaining sauce, then evenly distribute the mozzarella and Parmesan on top.
Cover with foil and bake for 1 hour.
Remove the foil for the last 5-10 minutes.
Cuban Ropa Vieja... so Good!


Ingredients:
beef flank steak, beef broth, tomato sauce, onion, green bell pepper, garlic cloves, tomato paste, ground cumin, fresh cilantro, olive oil, white vinegar

Directions:
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side.
Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
Peanut Butter Blondie Brownies
Category: desserts
By charbaiz

Blondie brownies with crunchy peanut butter make a delicious treat. Enjoy with a cold glass of vanilla almond milk.

Ingredients:
vegetable oil cooking spray
1 cup crunchy peanut butter
½ cup butter, softened
2 cups brown sugar
4  large eggs
1 tablespoon vanilla extract
1 ½ cups all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract. Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish. Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

Prep time: 5 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 24 servings

Calories: 208.8
Fat: 10.1 g
Saturated fat: 3.6 g
Carbohydrates: 26.4 g
Sugars: 18.8 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 41.2 mg
Sodium: 96.6 mg
Sesame-Ginger Asparagus and Tofu Stir-Fry


Ingredients:
firm tofu, rice vinegar, reduced sodium soy sauce, honey, fresh ginger, garlic cloves, green onions, fresh asparagus, mushroom, reduced sodium soy sauce, lime juice, water, cornstarch, canola oil

Directions:
Place tofu between several sheets of paper towels on a plate and top with another plate or heavy pan and let sit for 30 minutes to press out liquid. Discard towels and turn tofu block on it’s side and slice in half, making halves about 1 inch thick. Place slices in a pie plate or shallow baking dish.
In a small bowl, mix vinegar, sesame oil, 2 tbls soy sauce, honey, ginger, garlic and chili sauce. Pour this mixture over the tofu slices and cover with plastic wrap. Refrigerate for 2-4 hours, turning slices over halfway through.
Wash asparagus and snap off tough ends. Slice spears and tips into 1-inch pieces.
Remove tofu from marinade and pat dry. Save marinade.
Mix reserved marinade in a bowl with 1/4 cup soy sauce, lime juice, water and cornstarch.
Cut tofu slices into 1-inch cubes.
Heat oil over medium-high heat in wok or large skillet and stir-fry tofu until it begins brown, about 5 minutes. Remove tofu from pan to a plate.
Add asparagus, green onion and mushrooms to wok or skillet (add more oil if needed] and stir-fry until asparagus is just beginning to be tender, about 6 minutes. Return tofu to pan and stir-fry another minute or two.
Stir in marinade mixture and bring to a boil, cooking until slightly thickened. Serve at once over rice or noodles.
Spicy Red Pepper and Jalapeno Hummus


Ingredients:
chickpeas, green pepper, olive oil, minced garlic cloves, salt, fresh ground black pepper, lemon juice

Directions:
In a food processor, combine red pepper, green pepper, jalapeños, olive oil, garlic, salt, pepper, lemon juice, and hot sauce.
Blend ingredients until smooth.
Drain chickpeas.
Add chickpeas to the food processor and blend until smooth, adding additional olive oil if necessary.
Transfer to sealed container and chill for several hours.
Serve with pretzels, carrots, or bagel chips and enjoy.
Achiote Paste
Category: side-dish
By LiberallyGillian

This is the recipe for the paste used to make Puerco Pibil...you know, so you don't have to go buy the weak stuff.

Ingredients:
5 tablespoons achiote (annatto) seeds
2 teaspoons cumin seeds
1 tablespoon black peppercorns
8  whole allspice berries
½ teaspoon whole cloves
3  habanero peppers, seeded
½ cup orange juice
½ cup white vinegar
8 cloves garlic
2 tablespoons salt
5  lemons, juiced
1 teaspoon premium tequila

Directions:
With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder. In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 46.1
Fat: 0.6 g
Saturated fat: 0.1 g
Carbohydrates: 13.6 g
Sugars: 1.4 g
Dietary fiber: 5.1 g
Protein: 1.8 g
Sodium: 1749.5 mg
Mojito Cookies
Category: desserts
By Mikey Tarts

I've always liked bizarre cookie flavors. This came to me after I discovered the main ingredients of a favorite drink incorporated well into a cookie! The wonderful sandiness of a sugar cookie contributes to a slight effervescent feeling on the tongue as mint, rum, and fresh lime flavors play on the palate.

Ingredients:
1 ½ cups white sugar
1 cup butter
3  limes, zested
2  eggs
1 teaspoon vanilla extract
1 teaspoon mint extract
1 teaspoon rum extract, or more to taste
2 ¾ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Cream sugar, butter, and lime zest together in a medium mixing bowl with an electric mixer until fluffy. Add eggs, fully incorporating 1 at a time. Mix in vanilla extract, mint extract, and rum extract. Sift flour, baking powder, and salt together in a separate bowl. Mix into the egg mixture about 1/3 at a time, making sure flour is fully incorporated before adding the next batch. Let chill in a refrigerator to allow the lime zest to impart greater flavor into the batter, up to 1 hour. Remove and allow to return to room temperature, about 20 minutes. Spoon tablespoons of batter onto ungreased baking sheets, leaving about 2 inches between each cookie. Bake in the preheated oven until edges are light golden brown, about 10 minutes, turning halfway through baking time. Allow to cool on the cookie sheets.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 45 mins
Yields: 36 cookies

Calories: 118.5
Fat: 5.5 g
Saturated fat: 3.3 g
Carbohydrates: 16.4 g
Sugars: 8.5 g
Dietary fiber: 0.4 g
Protein: 1.4 g
Cholesterol: 22.7 mg
Sodium: 145.3 mg
Green Beans With Pine Nut Butter Sauce


Ingredients:
green beans, butter, pine nuts, cherry tomatoes, water

Directions:
cut steam end off of 1 lb fresh green beans. (use fresh frozen when out of season].
in medium sauce pan bring water to a boil. place green beans in mesh strainer and steam them. (should be hot all the way through while retaining garden fresh snap].
while beans are steaming, melt butter in med saute pan. when butter is lightly caramelized (just turning a light brown color] add pine nuts.
saute nuts till butter reaches preferred amount of caramelized color. (I like it to be well caramelized, some people don't though.].
if you want sauce a little thicker just stir in a pinch of arrow root. Be careful with this as it doesn't take much.
slice cherry tomatoes in fourths.
plate green beans all in one direction, spoon a little sauce over middle of beans, place a piece of sliced cherry tomato on top.
makes an attractive addition to any meal.