xiaoxl/recipe_data huggingface dataset:
Country Cotton Oatmeal Cake


Ingredients:
boiling water, oatmeal, flour, cinnamon, baking soda, salt, brown sugar, sugar, eggs, brown sugar, evaporated milk, butter, vanilla, walnuts, flaked coconut

Directions:
Grease and flour bundt pan; preheat oven to 350 degrees.
Pour boiling water over oatmeal and let stand while preparing the following:
Sift together flour, cinnamon, baking soda and salt.
Add dry ingredients to sugars, eggs and oil.
Add oatmeal and mix well.
Pour into a greased and floured bundt pan.
Bake for 30 - 40 minutes.
FOR TOPPING:
Dissolve the sugar in milk.
Add butter and cook.
Stir almost constantly until mixture boils and becomes thick.
Take from heat and add vanilla, nuts and coconut.
Pour over cake while hot.
Bisquick® Bars
Category: desserts
By erin mitchell

This recipe is about 50 years old. I don't know if it was ever on a box of Bisquick® or not. It was given to me.

Ingredients:
2 cups baking mix (such as Bisquick ®)
4  eggs, beaten
1 (16 ounce) package brown sugar
1 cup flaked coconut
1 cup chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking dish. Beat baking mix, eggs, and sugar together into a smooth batter. Fold coconut and pecans through the batter. Bake in preheated oven until set in the center, 30 to 35 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 1 9x13-inch dish

Calories: 253.7
Fat: 9.7 g
Saturated fat: 2.6 g
Carbohydrates: 40.1 g
Sugars: 29.5 g
Dietary fiber: 1.4 g
Protein: 3.4 g
Cholesterol: 46.5 mg
Sodium: 227.5 mg
Klein's Chicken


Ingredients:
chicken breasts, water

Directions:
Place chicken in crock pot., Sprinkle with remaining ingredients., Cook 6 to 8 hours on high.
Columbian Potato Stew


Ingredients:
roasting chicken, russet potato, yellow potato, sweet potato, chicken broth, sour cream, heavy cream, fresh oregano, corn, cilantro, limes, juice of

Directions:
Season chicken pieces ((wings, breasts, legs, thighs] with skin and bone!] with salt and pepper, roast in oven for an hour or so. (Get the chicken skins really nice and crispy…. YUMMY!].
While the chicken is cooking, make the soup.
Sautee onion in your pan in oil until it starts to brown, no longer. Add broth. Add peeled chopped russets and cook those down (that’s the thickener].
Add the other 3 types of potatoes, and the oregano when the russets are soft. Add corn when the other potatoes are almost done.
This is the most important part….
Make the salsa! Set it aside.
Add the cream and sour cream to the stew, and it’s ready to serve.
Ladle the soup into a huge bowl. Top with a piece of chicken or 2, and a big spoonful of the salsa.
Cinnamon Sauce


Ingredients:
sugar, light corn syrup, butter, cinnamon

Directions:
Combine all ingredients in a 2-qt, microwave-safe bowl., Microwave for 2 minutes at High., Stir., Microwave for 1-2 minutes at High, or until boiling., Serve warm.
Banana Smoothies


Ingredients:
banana, milk, sugar, nutmeg

Directions:
"Blend all ingredients in a blender and serve with whipped cream and sprinkles on top. :]."
Dank Pulled Pork


Ingredients:
sea salt, chili powder, cumin, black pepper, oregano, white pepper, cayenne, bacon, water, barbecue sauce

Directions:
Mix together all of the dry rub ingredients in a bowl, then pat them onto the pork.
Wrap the pork tightly in plastic, and refrigerate overnight.
Coarsely chop the onion and use it to line the bottom of the slow cooker.
Add 1/2 cup water.
Wrap the pork loosely in bacon, and lay it on top of the onions.
Turn the slow cooker to low and cook for eight hours.
Remove the pork from the slow cooker.
Pour the remaining liquid and onions through a colander, keeping the liquid.
Add the onions to the pork, and add some of the juices. Add more or less depending on how juicy you like your pulled pork—I added about a cup and a half.
Return the pork and onions to the slow cooker, and shred the pork.
Add a bottle of BBQ sauce (more or less to taste].
Turn the slow cooker to high, and cook the pork for another hour, stirring every twenty minutes.
Fresh Figs With Garlic-Feta Cream


Ingredients:
cream cheese, garlic cloves, feta cheese, fresh figs

Directions:
In a bowl, combine the cream cheese and garlic, beating until smooth.
Stir in the feta; chill (this can be done up to 3 days in advance].
When ready to serve, let the cheese mixture soften to room temperature.
Place 3 fig halves on each plate; you may either spread them with the garlic-feta cream, or place a dollop of the cream next to the figs.
My Very Favorite Chicken Terrine


Ingredients:
garlic, half-and-half cream, whole chickens, hazelnuts, unsalted shelled pistachio, basil leaves, fresh thyme leave, lemon, zest of, salt, fresh ground black pepper

Directions:
Rinse whole chickens inside and out under cold water and blot dry.  Remove wing tips and save for another use.
With breast side down, using kitchen shears, cut skin down length of backbone.  Keeping in one piece, being careful to avoid tearing it, remove skin from each chicken and set aside.
Bone the chickens, cutting into 1/2 inch dice and place in a large mixing bowl.  (An experienced chef can do this in less than an hour, but I cannot.  You might want to save the bones for making stock].
Roast hazelnuts in medium oven (350 degrees F] for about 10 minutes.  Remove from oven and wrap in a kitchen towel.  While still warm, rub them together in the towel to remove the dark outer skin.  Do not be concerned if not all the dark husks come off.  If you are using pistachio nuts, this step can be omitted.
Meanwhile place garlic cloves and Half & Half in a small saucepan and bring to a gentle boil.  Simmer until garlic is tender, about 1/2 hour.  Allow to cool then mash into paste.  Since the Half & Half gets absorbed by the garlic, there is no need to strain it out.  (You might be thinking that two heads of garlic is too much, but this step gives the garlic a beautifully mild flavor].
Once hazelnuts and garlic paste have cooled, combine together with the basil chiffonade, thyme, lemon zest, salt and pepper.  Then mix with the diced chicken, making sure that all ingredients are thoroughly combined.
Spray a 6-cup terrine pan with cooking spray.  Line terrine pan with reserved skins from chickens (outer side of skin against side of pan], draping it over the sides.
Pack chicken mixture inside the skin-lined terrine pan, folding the skin over the top of the mixture, wrapping completely.
Cover terrine either with its lid or wrap tightly in foil.  Bake at 350 in a water bath until the internal temperature of the terrine reaches 160 degrees F., about an hour. (For the water bath, place terrine pan inside a large deep roasting pan and fill with enough boiling water to reach about half way up the sides of the terrine pan].
Remove terrine from baking dish and pour off the water.  Remove the foil (or lid] and place terrine back in roasting pan.  Cut a piece of cardboard to fit over the terrine.  Cover with plastic wrap or foil, then weight down with several heavy cans.  Allow to chill in fridge overnight, while beautiful gelee forms and spills over into the pan.
When ready to serve, slide a small spatula around the edges to loosen the terrine from the pan.  Then unmold onto platter.  Use a serrated knife for slicing.  Garnish with the luscious aspic that forms and thyme sprigs.
Chocolate Chip Oatmeal Bars


Ingredients:
butter, brown sugar, white sugar, baking powder, baking soda, salt, egg, vanilla, cinnamon, nutmeg, flour, rolled oats

Directions:
Preheat oven to 350 degrees with the rack in the middle position.
Melt the butter in a large microwave safe bowl.
Add the brown and white sugars and let cool a bit.
Add egg, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
Add flour and mix. Then add the chocolate chips and oats and mix everything up. The dough will be quite stiff.
With a spatula spread dough evenly into a greased 8x8 baking pan.
Bake at 350 for 25– 30 minutes.
Cut into bars when cool.
Black-Eyed Pea and Bacon Soup
Category: soups-stews-and-chili
By EmpressChristine

A hearty and delicious soup made with black-eyed peas and diced bacon. Serve with fresh baked rolls or biscuits.

Ingredients:
½ pound bacon, diced
1  onion, chopped
3 quarts water
4 cubes  chicken bouillon
2 ½ cups dry black-eyed peas
½ teaspoon salt
½ teaspoon pepper
6 small potatoes, diced

Directions:
Brown the bacon in a large pot over medium heat. Drain grease, and place onion in the pot. Cook and stir until tender. Pour in the water. Mix in the bouillon cubes until dissolved. Stir in black-eyed peas, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 45 minutes. Place the potatoes in the pot, and continue cooking 15 minutes, or until beans and potatoes are tender. Serve warm.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 8 servings

Calories: 285.7
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 50.8 g
Sugars: 6.1 g
Dietary fiber: 9.6 g
Protein: 10.7 g
Cholesterol: 10.6 mg
Sodium: 961.6 mg
The Dankest Homemade Chicken Soup


Ingredients:
whole chicken, water, instant bouillon granules, sweet onion, crushed red pepper flakes, black pepper, garlic, carrots, celery, rosemary, parsley

Directions:
Place whole chicken in the pot and cover with water. You probably want to cover it about an 1 inch over the chicken.
Add all seasonings and onion to the pot.
Boil on medium high for about 30-40 minutes or until chicken is cooked entirely thru. Remove excess foam that rises to the top with a spoon.
remove chicken, check to make sure it's cooked thru and let rest until cooked down.
While the chicken is cooling, chop up your carrots and celery and allow to cook to desired consistency.
Remove all meat from chicken and add to the broth. Pour yourself a bowl with some more sprinkled parsley on top.
You may need to adjust seasonings at this point to fit your taste or add water if it got too crazy. If you want to help a head cold, add more garlic and more salt or chicken powder. I tend to not add noodles to my broth because then it's not as easy to save as leftovers because the noodles get nasty. The soup can be ingested as is, making it a low carb option. OR On the side you can cook rice or noodles to add to your broth. I like to add half and half cream sometimes to make it creamier in my bowl.
Hearts of Romaine Salad


Ingredients:
romaine lettuce, kalamata olive, anchovy paste, fresh parsley, fresh ground black pepper, extra virgin olive oil

Directions:
In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
Slowly pour in the olive oil while whisking. Set dressing aside.
Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
Sprinkle the myzithra cheese (if using] on top and serve. Add a sprinkle of cracked black pepper.
Or cover and chill until ready to serve.
Strawberry Pie Filling
Category: desserts
By fotoe!78

A quick and simple recipe to turn fresh picked-strawberries into a decadent pie filling. Use to make pies, top cheesecakes, or just simply serve over ice cream.

Ingredients:
1 cup mashed strawberries
¾ cup water, or more if needed
¾ cup white sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
¼ teaspoon salt
4 cups sliced strawberries

Directions:
Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp. Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.

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

Calories: 118.5
Fat: 0.3 g
Carbohydrates: 29.8 g
Sugars: 24 g
Dietary fiber: 2.2 g
Protein: 0.7 g
Sodium: 74.7 mg
Mini Reuben Turnovers


Ingredients:
corned beef, swiss cheese, sauerkraut, stone ground mustard, egg

Directions:
Heat oven to 375°F In food processor bowl with metal blade, place corned beef, cheese, sauerkraut and mustard; pulse 2 times for 3 seconds each or until finely chopped.
Remove half of crescent dough in rolled section from can; refrigerate remaining half of dough in can.
Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal.
Cut each rectangle into 6 (2 1/2-inch] squares. Place 1 teaspoon corned beef mixture on each square.
Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet.
With fork, prick top of each to allow steam to escape. Brush tops with egg.
Repeat with remaining half of dough and corned beef mixture.
Bake 9 to 14 minutes or until golden brown.
Immediately remove from cookie sheet. Serve warm with thousand island salad dressing, or horseradish sauce if desired.
Pizza Dips


Ingredients:
breakfast sausage, all-purpose flour, parmesan cheese, salt, shortening, tomato sauce, parmesan cheese, dried oregano, salt

Directions:
Brown meat in frying pan; drain excess fat.
Combine flour, cheese, Italian seasoning and salt in mixing bowl.
Cut in shortening until mixture resembles coarse crumbs.
Add sausage; mix until evenly distributed.
Sprinkle with ice water and stir until dough is just moist enough to handle.
Shape into 1-inch balls; place on ungreased cookie sheet.
Bake at 450F for 10-12 minutes or until lightly browned.  Serve hot with dipping sauce.
Dipping Sauce:
Combine all ingredients in saucepan and heat to simmering.  Keep warm while serving.
Okonomiyaki (Vegetable Japanese Griddle Cake)


Ingredients:
all-purpose flour, water, eggs, cabbage leaves, cabbage, green onions, nori, bonito flakes

Directions:
Mix flour with water in medium size bowl.
Stir eggs and vegetable ingredients in the batter.
Heat oil on a griddle, a hot plate, or in a large skillet.
Pour enough batter to make a single serving griddle cake (about 6" across and 1/2" thick.] Repeat for three more servings as room allows.
Cook both sides on medium-low heat until golden brown (about 5 minutes each.].
Move each griddle cake to a serving plate and immediately spread 1/4 cup of Okonomi sauce over the top of each one.
Top the griddle cakes with the remaining ingredients evenly.
Chickpea and Apricot Muffins


Ingredients:
chickpeas, eggs, low-fat milk, butter, self-raising flour, dark brown sugar, icing sugar

Directions:
Place the apricots and apricot nectar in a small saucepan and simmer uncovered for 10 minutes.
Place the apricot mixture and chickpeas in a food processor and process until smooth. Set aside to cool.
Stir the eggs, milk and melted butter into the chickpea mixture until all the ingredients are well combined.
Sift the flour into a large bowl, add the coconut and brown sugar.
Gradually stir the chickpea mixture into the flour and sugar mixture, and mix until all the ingredients are well combined.
Spoon the muffin mixture into 12 greased 1/2 cup muffin pans and bake in a preheated oven at 180ºC for 20-25 minutes.
When cooked, remove the muffins from the oven and allow to stand in the pan for 5 minutes before turning them out onto a wire rack to cool, dust with icing sugar and serve (optional].
TIP: Use half wholemeal self-raising flour to white to increase the fibre content.
NOTE: In step 6, the recipe specified 12 1/2 inch muffin cups but then said that the recipe made 15 muffins, so you may find that there is enough mixture for 15 not 12 muffins.  I've specified 12 for the sake of consistency.  Please clarify this point if you make and review this recipe before I make it.  Once I know, I'll get the yield corrected if the mixture is indeed sufficient for 15 muffins.
Tomato Basil Soup Crockpot


Ingredients:
tomatoes, tomatoes, onion, garlic cloves, basil, dried basil, evaporated milk, butter, salt, pepper

Directions:
Place tomatoes, vegetable juice, onion, garlic, basil, Italian seasoning, butter, salt and pepper in crock pot on low so this doesn't boil.
last 1/2 hour add canned milk
At end of cooking, puree.
Pumpkin Magic Cake with Maple Cinnamon Whipped Cream
Category: fruits-and-vegetables
By Julie Hubert

This magical confection is part pudding, part cake, entirely delicious.

Ingredients:
1 cup all-purpose flour
2 tablespoons pumpkin pie spice
1 teaspoon sea salt
1 teaspoon ground cinnamon
1 ½ cups lukewarm milk
1 cup canned pumpkin
2 teaspoons vanilla extract
4  eggs, at room temperature, separated
1 cup white sugar
¼ cup brown sugar
1 tablespoon water
½ cup unsalted butter, melted
1 teaspoon cream of tartar
1 ¼ cups heavy whipping cream
¼ cup maple syrup
½ teaspoon ground cinnamon
1 pinch sea salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan. Whisk flour, pumpkin pie spice, 1 teaspoon salt, and 1 teaspoon cinnamon together in a bowl. Combine milk, pumpkin, and vanilla extract in a bowl. Place egg yolks, white sugar, brown sugar, and water in the bowl of a stand mixer. Beat on high speed until creamy. Reduce speed to low; add butter. Increase speed to medium; beat until light and fluffy. Reduce speed to low and add flour mixture in 3 batches, blending thoroughly after each addition and scraping down the sides of the bowl. Stir milk-pumpkin mixture slowly into the mixture until just combined; transfer to a separate bowl. Clean and dry out the bowl and beaters. Beat egg whites and cream of tartar on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the pumpkin mixture using a spatula; pour into the remaining egg whites, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan. Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cool completely, at least 30 minutes. Beat heavy cream, maple syrup, 1/2 teaspoon cinnamon, and 1 pinch salt together in a bowl using an electric mixer until soft peaks form. Spread over cooled cake.

Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hr 45 mins
Yields: 1 8-inch cake

Calories: 457.3
Fat: 25.9 g
Saturated fat: 15.4 g
Carbohydrates: 51.4 g
Sugars: 36.6 g
Dietary fiber: 1.6 g
Protein: 6.8 g
Cholesterol: 158.3 mg
Sodium: 362.2 mg
Broccoli Burgers


Ingredients:
eggs, broccoli, red onion, water, mayonnaise, lettuce

Directions:
In bowl beat eggs to blend.
Stir in broccoli, almonds, onion, bread crumbs and water.
Add salt and pepper to taste.
On an oiled 12-by-15-inch baking sheet shape mixture into 4 patties each 3/4 inch thick.
Bake at 375°F, turning halfway through cooking until each side is golden brown, about 25 minutes total.
Serve on buns with mayonnaise and lettuce.
Fruit-Yogurt Swirl


Ingredients:
pineapple chunks in juice, fresh strawberries, banana, low-fat vanilla yogurt

Directions:
Combine all ingredients in container of an electric blender; cover and process until smooth.
Pour into glasses, and serve immediately.
Kidney Bean Salad


Ingredients:
kidney beans, mayonnaise, vinegar, sugar, onion

Directions:
Mix together in a small bowl the mayonaise, vineger and sugar. Set aside., Combine the kidney beans, onion and sweet relish., Pour the dressing over the bean mixture., Gently stir until all is coated evenly.
Chicken and Apple Curry


Ingredients:
olive oil, butter, chicken, celery ribs, onion, garlic, granny smith apples, red bell pepper, curry powder, cinnamon, cumin, all-purpose flour, chicken broth, fresh parsley, cooked basmati rice

Directions:
Heat oil and 1 tblsp butter over moderately-high heat until foam subsides.
Brown chicken, patted dry and seasoned with salt; transfer to a plate with a slotted spoon.
Pour off fat from casserole, add remaining 2 tblsps butter and cook celery, onion and garlic over moderately-low heat, until softened.
Add apples and cook 5 minutes.
Add bell pepper, curry, cinnamon and cumin and cook 1 minutes.
Stir in flour and cook over moderate heat 3 minutes.
Add broth and chicken and cook, covered and at a bare simmer, 15-20 minutes, or until chicken is cooked and tender.
Transfer chicken to a plate with a slotted spoon.
Boil sauce 3-5 minutes, or until thickened slightly, and season.
Pour sauce over chicken and sprinkle with parsley.
Tuna Noodle Casserole


Ingredients:
skim milk, water, dill weed, celery seed, onion, tuna in water

Directions:
Combine soup, milk, water, dillweed, celery seed and onions in large skillet. Bring to a boil.
Add noodles and bring to a second boil. Reduce heat and simmer until noodles are tender.
Add in peas and tuna. Cover and cook an additional 15 minutes.
Cheesy Pepperoni-Mushroom Flatbread (WW)


Ingredients:
onion, red bell pepper, white mushrooms, grape tomatoes, reduced-fat mozzarella cheese, parmesan cheese

Directions:
Adjust the oven racks to divide the oven in thirds and preheat the oven to 450 degrees F.  Spray a 10.5 x 15.5 inch jelly-roll pan with nonstick spray.
Spray a large skillet with nonstick spray and set over medium-high heat.  Add the onion, pepper and mushrooms.  Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8-10 minutes.  Stir in the tomatoes and cook 1 minute.  Set aside.
With floured hands, press the dough over the bottom of the prepared pan.  If the dough shrinks back, let is rest a few minutes before pressing again.  Spread the marinara sauce evenly over the dough.  Sprinkle with 1/2 cup of the mozzarella cheese and 1 tablespoon parmesan cheese.  Top evenly with the onion mixture and the pepperoni.
Bake on the lowest oven rack until the crust is browned on the bottom, 12-15 minutes.  Sprinkle with the remaining 1 cup mozzarella and 1 tablespoons parmesan cheese.  Bake until the cheese melts, 4-5 minutes longer.  Cut into 24 squares and serve at once.
Vegetable Spiral Sticks


Ingredients:
carrots, asparagus spears, parmesan cheese, dried oregano

Directions:
Cut carrots lengthwise into quarters.
In a large skillet, bring 2 inches of water to a boil.
Add carrots, and cook for 3 minutes.
Add asparagus, and cook for 2-3 minutes longer.
Drain and rinse with cold water, and pat dry.
Cut each piece of breadstick dough in half, and roll each bpiece into a 7 inch rope.
Wrap one rope in a spiral around each vegetable.
Place on baking sheet coated with cooking spray, and tuck ends of dough under vegetables to secure.
Brush with egg white.
Combine cheese and oregano, and sprinkle over sticks.
Bake at 375 degrees for 12-14 minutes or until golden brown.
Sweet and Spicy Chicken and Potato Skillet #SP5


Ingredients:
coconut oil, chicken breast, pineapple chunks

Directions:
Using a 12" nonstick skillet, heat oil over medium heat. Add chicken and seasoning. Stir well to combine oil and seasoning and evenly coat chicken. Cook, turning once until browned on both sides.
Add potatoes to skillet, turning mixture gently to incorporate potatoes into mixture and coat with seasoning.
Add pineapple to skillet, turning mixture gently again to combine all ingredients.
Cover and cook 10 minutes, stirring occasionally, until chicken temps at 165 degrees and potatoes are heated through.