xiaoxl/recipe_data huggingface dataset:
Baked Potato Halves


Ingredients:
potatoes, butter, garlic cloves, salt, parmesan cheese

Directions:
Preheat oven 400*.
Score potato halves with a knife to make grooves.
Cover baking sheet with parchment paper.
Melt butter and stir in garlic and salt; spread evenly across pan.
Sprinkle with Parmesan cheese.
Sit potatoes cut side down in buttered pan.
Place in preheated oven and bake 40-45 minutes.
Real Simple Slow-Cooker Asian Short Ribs


Ingredients:
soy sauce, brown sugar, rice vinegar, garlic cloves, fresh ginger, crushed red pepper flakes, carrots, green cabbage, cornstarch, scallions

Directions:
In slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours, until the meat is tender and easily pulls away from the bone.
Transfer the cabbage, short ribs, and carrots to serving platter and place in a warm oven.
With a large spoon or ladle, skim the fat from the cooking liquid and discard. If you have time, at this point place the cooking liquid in the freezer to chill and the fat will rise, making it easier to remove.
Turn the slow-cooker to high setting. In a small bowl whisk together the cornstarch with 1 tablespoon of water until smooth. Add a little of the liquid from the bottom of the slow-cooker to the mixture and slowly whisk into the cooking liquid. Whisk until thickened and stir in sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions.
Brie With Pear and Chocolate Wine Sauce


Ingredients:
red wine, sugar, bittersweet chocolate, olive oil, allspice, pears

Directions:
Preheat oven to 350º F.
Combine wine and sugar in a non-reactive saucepan and reduce over medium heat for 10 minutes.
Remove from heat and cool slightly. Stir in the chocolate to blend and set aside.
Brush bread slices with olive oil and broil until golden brown on both sides. Cool.
Cut wheel of Alouette Baby Brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on a chilled plate.
In a small skillet, over medium heat, toss the chopped almonds until golden brown.
Remove from heat, add allspice and blend. Set aside to cool.
Peel and finely dice pears.
Assembly:.
Place the French bread slices on a cookie sheet. Spread a ½ teaspoon of the chocolate wine sauce on each slice.
Divide the minced pear equally among the slices.
Lay a slice of Alouette Baby Brie on top of each “crouton” and sprinkle with toasted almonds.
Heat in oven for 5 minutes.
Caramel Macchiato


Ingredients:
water, granulated sugar, vanilla extract, milk

Directions:
You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
Remove from heat and cool.
Store in a covered container.
To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
Add 3 to 4 tablespoons caramel sauce to the drink.
Stir before drinking.
Bacon, Egg and Spinach Breakfast Rolls


Ingredients:
egg, butter, onion, bacon, barbecue sauce, white cheddar cheese

Directions:
Cut a circular slice from the top of each roll and reserve the cap.
Scoop out the inside of the rolls, leaving a thin shell.
Drop the spinach into boiling water for 1 minute and drain well.
Saute the spinach in butter for 1 minute. Drain and divide into the rolls.
Saute the bacon and onions until tender.
Stir in the BBQ sauce and add the mixture to the rolls.
Break an egg into each roll, top with grated cheese and replace the reserved caps.
Wrap individually in foil and place them on a cookie sheet in a PREHEATED 375 degree oven.
Bake for 15 minutes.
Let stand for 5 minutes before removing the foil.
THESE CAN BE MADE AHEAD OF TIME DOWN TO STEP 6. WRAP IN FOIL AND SIMPLY ADD THE EGG AND CHEESE WHEN YOU ARE READY.
Pumpkin Oatmeal Chocolate Chip Cookies
Category: fruits-and-vegetables
By Ken Sherer

Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.

Ingredients:
1 ½ cups butter, softened
2 cups packed brown sugar
1 cup white sugar
1 (15 ounce) can pumpkin puree
1  egg
1 teaspoon vanilla extract
4 cups all-purpose flour
2 cups quick-cooking oats
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups miniature chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth. Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 dozen cookies

Calories: 128.1
Fat: 5.6 g
Saturated fat: 3.3 g
Carbohydrates: 19.2 g
Sugars: 11.6 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Cholesterol: 12.8 mg
Sodium: 119 mg
Chocolate Skor Trifle


Ingredients:
"instant chocolate pudding mix"

Directions:
Prepare Chocolate cake mix as directed on box and slice into chunks.
While cake is cooking prepare chocolate pudding mix as directed on box.
Layer in trifle bowl:
1/2 of the cake chunks (I  don't use all the cake (doesn't all fit in my trifle bowl so I save more room for the really good stuff].
1/2 of the pudding.
1/2 of the whipped cream.
1/2 the crushed skor bars.
Repeat and done.  Can eaten immediately or can be make several hours ahead.
For additional decoration sprinkle shaved chocolate on top.
Lime-Cilantro Grilled Steak


Ingredients:
fresh lime juice, water, fresh cilantro leaves, garlic clove, ground cumin

Directions:
Combine lime juice, cilantro, water, jalapeño pepper, garlic and cumin and pour into a large zip-top plastic bag.
Add steaks, seal and shake bag to coat meat.
Let marinate in refrigerator 1-2 hours,shaking bag every now and then.
Toss marinade when ready to grill steaks.
Grill steaks over medium heated (preheated] until cooked to your liking, turning once (about 15-20 minutes for rare to medium].
Once cooked, season to taste with salt and pepper.
Carve steaks into thin slices and serve.
Yummy Strawberry Pie


Ingredients:
sugar, salt, shortening, strawberries, strawberry, sugar, boiling water, cornstarch, cold water, lemon juice

Directions:
Most Important Step - Homemade Pie Crust:
In a large mixing bowl, whisk together 2 cups sifted flour, 2 teaspoons sugar, and a dash of salt.  Cut in 2/3 cup shortening with fork or pastry cutter.
Slowly add ICE cold water and stir with fork until ball then roll it out and put in pie pans.
Heat oven to 425°F -- cover pie crusts with foil (butter side touching crusts] and fill foil with pie weights or beans.
Bake crusts for about 10 minutes.  Remove foil, reduce heat to 350°F and bake crusts for another 10-12 minutes until golden brown.  Sit crusts out to cool until filled.
For Strawberry Filling:
Put about 2 1/2 cups of whole strawberries into each pie crust.  You can keep the strawberries whole or slice them if preferred.  Make sure they are patted dry before putting into crust.
Then clean and slice approximately 1/2 quart strawberries. Bring 1 1/3 cup sugar and 1/2 cup water to a boil.  Add strawberries.  Dissolve 1/4 cup cornstarch in 3/4 cup cold water.  Add to syrup mixture.  Cook approximately 10 minutes over low heat until thick and clear.  Stir often.  Add 1 teaspoon lemon juice.  Pour glaze over whole strawberries in baked pie shells.  Let cool in the refrigerator for a few hours to set.
Top with homemade whipped cream (heavy whipping cream + sugar to taste].
Ham and Cheese Waffles


Ingredients:
cheese, deli ham, eggs, milk, lemon juice, flour, baking powder, salt

Directions:
Shred cheese finely. I used Colby Jack  but you can use the kind you like.
Finely chop deli ham.
Mix cheese, ham, eggs, milk, lemon juice, oil, flour, baking powder, and salt together.
Bake in a waffle iron.
Chili and Enchiladas


Ingredients:
onion, ground beef, water, kidney beans, diced tomatoes, tomato sauce, green chilies, sharp cheddar cheese, 6-inch flour tortillas

Directions:
Reserve half of onion for filling; cook beef and remaining onion in a large skillet over medium-high heat until beef is no longer pink; drain and return to skillet.
Stir in seasoning mix, next 4 ingredients, and half of green chiles.
Cook over low heat, stirring occasionally, 8 minutes.
Reserve 1 cup meat mixture; spoon remaining meat mixture into a 11x7 inch baking dish.
Stir together 1 1/2 cup cheese, reserved onion, and remaining chiles.
Spoon evenly down centers of tortillas.
Roll up tortillas; place, seam side down, over meat mixture; top evenly with meat mixture.
Bake at 35o degrees for 20 minutes or until thoroughly heated.
Sprinkle with remaining 1/2 cup cheese and bake 5 more minutes.
Exotic Chicken & Rice Casserole


Ingredients:
whole chickens, chicken, diced tomatoes, onion, turmeric, fresh cilantro, fresh parsley, fresh dill, garlic powder, pepper, rice, water

Directions:
Saute onion on low flame until nicely carmelized taking care not to burn the onions.
Add tomatoes and  seasonings, stir.
Add uncooked rice and herbs. If using whole chicken then stuff with rice mixture and layer pan with remaining rice. If not stuffing the chicken simply layer a large roaster pan with rice mixture and add water to cover. Place chicken over rice and cover well. After an hour turn over chicken and add more water if needed. Cover again and cook until tender (approximately another two hours].
Microwave Frittata for One
Category: breakfast-and-brunch
By thedailygourmet

This is a quick breakfast; from start to finish it's ready in about 5 minutes

Ingredients:
1  serving cooking spray
2 large eggs
1 tablespoon pesto
2 tablespoons ricotta cheese
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper to taste
1 tablespoon chopped green onion, or to taste

Directions:
Spray a large coffee mug with cooking spray. Whisk eggs, pesto, ricotta cheese, Parmesan cheese, and pepper together in a small bowl. Pour frittata mixture into coffee mug. Cook the frittata in a microwave oven for 1 minute and 30 seconds, stirring at thirty-second intervals (you will stir twice). Invert cooked frittata onto a plate or eat it right out of the coffee mug. Garnish with green onions.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 313
Fat: 22.6 g
Saturated fat: 8.3 g
Carbohydrates: 4.9 g
Sugars: 1.1 g
Dietary fiber: 0.9 g
Protein: 23 g
Cholesterol: 395.3 mg
Sodium: 451.8 mg
Spicy Rice and Black-Eyed Peas


Ingredients:
green bell pepper, oregano leaves, salt, onion, garlic clove, stewed tomatoes, black-eyed peas

Directions:
In 10-inch skillet, heat all ingredients to boiling, breaking up tomatoes and stirring frequently; reduce heat.
Cover; simmer about 10 minutes or until liquid is almost absorbed.
Easy Chicken and Noodles


Ingredients:
chicken breasts, water

Directions:
Boil water in a large pan. Salt to taste.
Add egg noodles.
Bring back to a boil. Remove from heat and let them sit in the water for 15 minutes covered.
Add soup base and Chicken breast.
Place pan back on burner and heat to your desired warmth if not hot enough for your liking.
Midori Lemonade


Ingredients:
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Directions:
In a collins glass add slices of lemons, limes ice and Midori., Top with Lemon-lime flavored carbonated soft drink., Serve.
Elaichi Gosht - Lamb With Cardamom


Ingredients:
black peppercorns, cardamom pods, tomatoes, ginger, onions, lamb, paprika, salt, water, cilantro leaves

Directions:
Grind the cardamom seeds and peppercorns finely.
In a blender or food processor, puree the tomatoes and ginger.
Heat the oil in a saucepan and fry the onions until golden.
Add the lamb and the ground spices.
Cook, stirring constantly, for 5 minutes.
Add the tomato mixture, paprika, and salt, stir into the meat, and cook for another 2-3 miniutes.
Add the water, bring to a boil, then cover and reduce the heat to very low.
Garnish with the chopped cilantro and serve with rice.
Heavenly Shrimp Dip
Category: appetizers-and-snacks
By Lann Clower

This shrimp and cream cheese dip is easy to prepare and always popular. For best results, serve the cream cheese at room temperature and the cocktail sauce well chilled.

Ingredients:
2 (8 ounce) packages cream cheese
1 (8 ounce) jar cocktail sauce
½ pound shrimp, peeled and deveined
1  lime
1 (16 ounce) package buttery round crackers

Directions:
Place cream cheese in center of serving platter. Mix together cocktail sauce and shrimp. Pour mixture over cream cheese. Slice lime in half; squeeze one half over cocktail sauce. Slice other half into wedges for garnish. Place crackers and lime wedges around edge of plate and serve.

Yields: 10 to 15 servings

Calories: 1086
Fat: 71.9 g
Saturated fat: 31 g
Carbohydrates: 82.4 g
Sugars: 14.9 g
Dietary fiber: 3.6 g
Protein: 27.7 g
Cholesterol: 209.5 mg
Sodium: 2120.6 mg
Fettuccine with Sweet Pepper-Cayenne Sauce
Category: main-dish
By julieliz

Very flavorful and spicy.  You'll never know it's a healthy dish.  You can also add some cut up grilled chicken - wonderful!

Ingredients:
12 ounces dry fettuccine pasta
2  red bell peppers, julienned
3 cloves garlic, minced
¾ teaspoon cayenne pepper
1 cup reduced fat sour cream
¾ cup chicken broth
¾ cup grated Parmesan cheese
salt and pepper to taste

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. Meanwhile, spray cooking oil in a large skillet and saute red bell peppers, garlic and cayenne pepper over medium heat for 3 to 5 minutes. Stir in sour cream and broth; simmer uncovered for 5 minutes. Remove from heat and stir in cheese. Toss hot pasta with sauce and season with salt and pepper to taste; serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 475
Fat: 13.9 g
Saturated fat: 7.6 g
Carbohydrates: 69.3 g
Sugars: 4.8 g
Dietary fiber: 4.1 g
Protein: 20.3 g
Cholesterol: 36.8 mg
Sodium: 403.2 mg
Turkey Roast Supreme (Crock Pot)


Ingredients:
celery, olive oil, onions, garlic cloves, olive oil, paprika, pepper, turkey breast, chicken broth, evaporated milk, all-purpose flour

Directions:
Layer carrots and celery, in order given, in 3 1/2 to 4 quart crock pot.
Heat 1 tablespoon of olive oil in large frying pan on medium.  Add onion.  Cook for about 10 minutes, stirring often, until onion is softened and starting to brown.  Add to crock pot.
Combine minced garlic, 1 tsp olive oil, paprika and pepper in small dish.
Rub spice mixture on turkey breast roast.  Place over onions in crock pot.
Pour broth around roast. Sprinkle with Italian sodium-free seasoning.  Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.  Transfer meat to cutting board.  Cover with foil.  Let stand for 10 minutes.
Stir evaporated milk into flour in small bowl until smooth.  Add to crock pot.  Stir.  Cook, coered on high for about 15 minutes until boiling and slightly thickened.  Cut roast into thin slices.  Arrange on serving platter.  Spoon vegetables and sauce over top.
Pork Loin With Prosciutto, Fontina, and Sage


Ingredients:
panko breadcrumbs, Fontina cheese, fresh sage, prosciutto

Directions:
Preheat oven to 350 degrees F.
In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper.
Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F.
Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices.
Chocolate Gravy


Ingredients:
sugar, flour, salt, evaporated milk, butter, margarine, vanilla

Directions:
Mix dry ingredients., Add can of evaporated milk., Cook until thick like gravy., Add butter and vanilla., When butter is melted and stirred in, serve over biscuits.
Vegetarian Stuffed Bell Peppers


Ingredients:
olive oil, garlic cloves, onion, dried tomatoes, bell pepper, diced tomatoes, black pepper, mustard powder, bell peppers, mozzarella cheese, fresh parsley

Directions:
Preheat oven to 350 degrees.
Heat oil in a medium pan. Saute garlic and onion until onion is transucent.
Add dried tomatoes,minced bell pepper,and breadcrumbs and saute until the bell pepper is softened.
Add canned tomatoes a little at a time, allowing the liquid to be absorbed before adding more.  Then add the pepper and mustard.
Spoon mixture into the halved bell peppers, top with grated cheese, and bake for 10 minutes at 350 degrees.
Top with parsley if desired.
Note: I consider each half pepper to be two servings.
Tiropetes
Category: appetizers-and-snacks
By HAPPYCOOKER03

Straight from Athens! Feta and Monterey Jack cheeses are mixed into a sauce with parsley and used to fill phyllo triangles in this delicious Greek appetizer.

Ingredients:
¼ cup butter, melted
3 tablespoons all-purpose flour
2 cups hot milk
salt and white pepper to taste
1 (16 ounce) package frozen phyllo dough, thawed
1 pound feta cheese, crumbled
3  egg yolks
1 cup shredded Monterey Jack cheese
1 cup butter, melted and divided
2 tablespoons chopped Italian flat leaf parsley

Directions:
Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth. Gradually stir in the hot milk so that no lumps form. Cook, stirring constantly, until the sauce thickens enough to coat a metal spoon. Season with salt and white pepper, remove from the heat and set aside to cool. When the sauce is cooled, stir in the feta cheese, egg yolks, Monterey jack cheese, 3 tablespoons melted butter and parsley. Preheat the oven to 375 degrees F (190 degrees C). Cut the sheets of phyllo dough into strips about 3 inches wide. Use one stack at a time, covering the rest with a damp towel to keep them from drying out. Lay out one piece of phyllo at a time. Brush with butter, and place about 1 teaspoon of the cheese mixture on one end. Fold one corner up to match the other edge. Continue folding in triangle shape until you reach the end of the strip. Place on a baking sheet, and continue with the remaining strips of dough. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. These can also be prepared ahead of time, and frozen after folding. Bake when ready to serve.

Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 100 pastries

Calories: 54.7
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 3 g
Sugars: 0.4 g
Dietary fiber: 0.1 g
Protein: 1.5 g
Cholesterol: 17.6 mg
Sodium: 96.5 mg
Lite Raisin Almond Banana Muffins


Ingredients:
2% buttermilk, canola oil, eggs, brown sugar, vanilla extract, flour, cinnamon, baking powder, baking soda, bananas, raisins

Directions:
Mash bananas well with a fork.
Combine mashed bananas and all liquid ingredients in a bowl. Mix well.
Sift flour well and add cinnamon, baking powder and soda.
Add liquid ingredients and mix well. Preheat oven to 350°C Grease muffin pans with nonstick spray and pour in ingredients.
Bake for 1/2 hour.
Let muffins cool for 10 minutes before removing from pan.
P B & J Stacks ( Peanut Butter and Jelly)


Ingredients:
Bisquick baking mix, peanut butter, soymilk, eggs, egg substitute

Directions:
In 2-quart saucepan, heat jam and syrup over medium heat, stirring occasionally until warm.
Grease griddle with cooking spray.
Heat greased griddle or skillet over medium-high heat (375 degrees Fahrenheit].
In medium bowl, stir Bisquick mix, 3/4 cup peanut butter, milk and eggs with a wire whisk or fork until blended.
For each pancake, pour slightly less than 1/4 cup batter onto hot griddle.
Cook until edges are dry.
Turn; cook until golden.
Serve stacks of pancakes with additional peanut butter or bananas and syrup.
High Altitude (3500-6500 ft]: No change.
Sour Cream Nut Pie - Nøddetærter Med Flødecr


Ingredients:
eggs, sugar, sour cream, cornstarch, cinnamon, ground cloves

Directions:
Beat the eggs well. Add the remaining ingredients, except the nuts, and mix well.
Pour mixture into an unbaked pie shell which has been lined with ground nut meats.
Bake 5 minutes in a preheated 450º oven. Lower heat to 325º and bake 40 minutes more, until firm.
Rhubarb Muffins


Ingredients:
brown sugar, egg, vanilla, buttermilk, rhubarb, flour, baking powder, baking soda, salt, sugar, cinnamon, butter

Directions:
In large bowl mix brown sugar, oil, egg, and vanilla., Add buttermilk, rhubarb and nuts, stirring completely., In separate bowl mix remaining ingredients.  Stir until moistened., Topping:., Combine and mix until crumbly and sprinkle over muffin dough.  Press inches., Bake at 400 for twenty minutes.
Quick Classic Green Bean Casserole


Ingredients:
milk, soy sauce, ground black pepper

Directions:
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
Bake for 5 minutes or until the onions are golden brown.
Flavor Variation: For Golden Green Bean Casserole, substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.
Quick Marinara Sauce


Ingredients:
extra virgin olive oil, garlic, crushed red pepper flakes, whole tomatoes, crushed tomatoes, fresh oregano, flat leaf parsley, fresh basil

Directions:
Heat deep skillet over medium-low to medium heat.
Add oil and garlic and crushed pepper flakes.
Let garlic begin to sizzle in oil (stir frequently to keep garlic from browning and turning bitter].
Add tomatoes and crushed tomatoes.
Stir in herbs and spices and let sauce come to a boil.
Reduce heat and let sauce simmer 10 minutes or until ready to serve.
Serve over your favorite pasta.
Cranberry-Bourbon Sauce


Ingredients:
fresh cranberries, orange, ground cinnamon, sugar, Bourbon

Directions:
Preheat oven to 350 degrees.
Place cranberries, zest from the orange, orange peel, cut up orange pieces, cinnamon, and sugar into a 2 inch deep casserole dish.
Cover dish with foil and bake at 350 degrees for 60 minutes.
Stir mixture and check for sweetness.  If too tart, may add up to one half cup more of sugar.
Add bourbon.
Cover and bake an additional 30 minutes.
Stir in orange juice and heat on top of the stove, stirring constantly over medium heat until thickened.
Remove peel and refrigerate until cold before serving.