xiaoxl/recipe_data huggingface dataset:
Kool-Aid® Pie
Category: desserts
By blue

This is a super-easy and quick recipe I got from my mother-in-law. No cooking, no baking, just mixing and it's set! Everyone will think you spent hours making the creamy and luscious filling.

Ingredients:
1 (0.13 ounce) package unsweetened fruit-flavored drink mix (such as Kool-Aid®)
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Directions:
Whisk fruit-flavored drink mix with sweetened condensed milk in a bowl until thoroughly combined and thick. Gently fold whipped topping into mixture until light and fluffy. Spread filling into pie crust and refrigerate at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch pie

Calories: 393.9
Fat: 18.8 g
Saturated fat: 10.3 g
Carbohydrates: 52.6 g
Sugars: 44.6 g
Dietary fiber: 0.4 g
Protein: 5.5 g
Cholesterol: 16.7 mg
Sodium: 247.3 mg
Brown Rice With Miso (Rice Cooker)


Ingredients:
miso, water, lemon juice, brown rice

Directions:
Dissolve the miso in 1/4 cup of the water.
Combine the dissolved miso and remaining ingredients in the rice cooker bowl.
Set the machine for the regular or brown rice (if you have one] cycle.
When the machine switches to 'keep warm', set a timer for 15 minutes.
After 15 minutes, fluff the rice with the plastic paddle or a wooden spoon.
Discard the ginger and serve, or leave on the 'keep warm' setting for up to 2 hours.
Southwestern Egg Rolls
Category: appetizers-and-snacks
By Jackie Smith

These aren't traditional egg rolls! Small flour tortillas are stuffed with an exciting blend of Southwestern-style ingredients, then deep fried until golden brown.

Ingredients:
2 tablespoons vegetable oil
1  skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
⅓ cup frozen corn kernels
¼ cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
½ tablespoon minced fresh parsley
½ teaspoon ground cumin
½ teaspoon chili powder
⅓ teaspoon salt
1 pinch ground cayenne pepper
¾ cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying

Directions:
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Prep time: 20 mins
Cook time: 12 mins
Total time: 4 hrs 32 mins
Yields: 5 servings

Calories: 419.2
Fat: 31.2 g
Saturated fat: 7 g
Carbohydrates: 21.8 g
Sugars: 1.4 g
Dietary fiber: 2.6 g
Protein: 13.6 g
Cholesterol: 28.8 mg
Sodium: 575.1 mg
Pinwheels


Ingredients:
fat free cream cheese, green onion, green chilies, flour tortillas

Directions:
Mix all ingredients together well and spread a small amount on each flour tortilla.
Roll each jelly roll fashion and refrigerate overnight.
When ready to serve slice each rolled tortilla into 1/2 inch pieces and insert toothpick for easy handling. It will look like a lollipop on a stick.
Serve with picante sauce for dipping.
Pierogi Leniwe (Lazy Pierogies)


Ingredients:
eggs, buttermilk, all-purpose flour, salt, butter, sour cream, granulated sugar

Directions:
For the pierogies:
Beat the egg whites until foamy. Combine the cheese with the egg yolks and flour in a separate bowl. Fold in the beaten egg whites to form a dough. Cover and refrigerate until nice and firm, at least 2 hours.
Generously dust a clean work surface with flour. Working in batches, take a large spoonful of the dough and roll into a log about 1 inch in diameter. Gently pat the log to flatten it. With a sharp knife, cut the log on a bias about every 1 inch into diamond-shaped pierogies. Repeat with the remaining dough.
Bring a pot of lightly salted water to a boil. Working in batches, slip the pierogies into the water and boil until they float to the surface, about 2 minutes. Do not overcook them. Gently transfer the pierogies to a plate using a slotted spoon or spider.
While the pierogies are cooking, melt the butter in a small nonstick skillet over medium heat. Add the breadcrumbs, stirring occasionally, and toast until golden.
To serve, spoon some of the toasted breadcrumbs, then a dollop of sour cream on top of each pierogi. Sprinkle with sugar. Smacznego! Bon appetite!
Roasted Rosemary Fingerlings


Ingredients:
fingerling potatoes, olive oil, garlic, fresh rosemary, kosher salt, coarse sea salt, sea salt

Directions:
Preheat oven to 450°F
In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
Arrange potatoes in single layer, not touching, in nonstick roasting pan.
Roast 25 minutes until tender.  Flip potatoes & rotate pan every 10 minutes so browning is even.
Easy Whole Grain Bread


Ingredients:
flour, honey, salt, warm water

Directions:
Combine honey, yeast and a few tablespoons of the warm water.  Allow to stand until foamy.
Combine flour and salt.
Add warm water and yeast/honey mixture to the flour and salt.  Stir until combined.  The dough will be sticky, but should not be wet.  Add additional water, if needed.
Place in bread pan and let stand, covered, in a warm place for about 40 minutes.
Bake at 200°C/400°F for 40-50 minutes (50 minutes for a dark, crispy crust].
Triple Chocolate-Almond Explosion Cookies


Ingredients:
whole wheat pastry flour, unbleached white flour, cocoa powder, baking powder, baking soda, sugar, salt, maple syrup, vanilla extract, canola oil

Directions:
Preheat oven to 350. Stir together the first first 8 dry ingredients, RESERVING 2 Tbsp of the almond slivers (be sure to sift the cocoa and baking powder/soda!].
In a separate bowl, combine the maple syrup, extracts and oil.
Add the wet mixture to the dry, and stir just until well combined (don't overmix!]
Spoon the batter onto a nonstick or parchment-lined sheet. For each mound, take a few chocolate chips and a few of the remaining almond slivers and press into the top of each cookie, flattening slightly.
Bake for 10-12 minutes, or just until gloden around the edges (any longer may let them dry out]. Let cool for 1 minute on the sheet, then transfer to a cooling rack.
Mom's Hot Dog Boats
Category: everyday-cooking
By momto3boys

This is an old family recipe....My kids love it. They usually eat 3 to 4 hot dogs each. You could even make this a vegetarian meal by substituting your favorite vegetarian ingredients. You can use any type of hot dogs or sausages that you would like.

Ingredients:
6  russet potatoes, peeled and cubed
½ cup warm milk
¼ cup butter
¾ teaspoon salt
1 pinch ground black pepper
1 (16 ounce) package hot dogs
4  processed cheese singles (such as Kraft®), cut in half

Directions:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return to the pot, and mash with the milk, butter, salt, and pepper. While the potatoes are boiling, place the hot dogs in a saucepan and cover with water. Bring to a boil over high heat, then keep warm on low until the potatoes have been mashed. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Cut the hot dogs down the center, leaving the two halves attached (like a hot dog bun). Stuff the hot dogs with mashed potatoes and place into a baking dish. Place half a slice of cheese on top of each hot dog. Broil in the preheated oven until the cheese is bubbly and has melted, about 1 minute.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 hot dogs

Calories: 441.6
Fat: 25 g
Saturated fat: 11.9 g
Carbohydrates: 42.5 g
Sugars: 4.4 g
Dietary fiber: 2.8 g
Protein: 13.4 g
Cholesterol: 53.7 mg
Sodium: 1049.2 mg
Fresh Dill Pasta Salad
Category: salad
By Krazykhat

A nice twist to your standard shrimp salad. I made this recipe when I had tons of dill in my garden and needed something to do with it. Enjoy!

Ingredients:
1 (8 ounce) package seashell pasta
1 cup mayonnaise
¼ cup sour cream
1 ½ tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¼ cup chopped fresh dill weed
¼ teaspoon ground black pepper
2 (4 ounce) cans small shrimp, drained
½ cup chopped celery
½ cup chopped seeded cucumber
2  tomatoes, diced
3 tablespoons minced shallot
salt to taste

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain and rinse under cold running water to cool. In a serving bowl, combine the mayonnaise, sour cream, lemon juice, mustard, dill and black pepper. Gently stir in the pasta, shrimp, celery, cucumber, tomato and shallots. Mix in salt to taste and refrigerate for at least 2 hours before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 2 hrs 20 mins
Yields: 6 cups

Calories: 241.1
Fat: 16.4 g
Saturated fat: 3 g
Carbohydrates: 16.8 g
Sugars: 1.7 g
Dietary fiber: 1 g
Protein: 7.5 g
Cholesterol: 41.4 mg
Sodium: 192 mg
Lemon Verbena-Blueberry Muffins
Category: bread
By SIXMITTS

Lemon verbena smells fabulous in the garden and can be dried for potpourri, but it is fragrant and tasty in baked goods as well.

Ingredients:
1  egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon salt
⅓ cup chopped fresh lemon verbena
¼ cup cold butter
1 cup fresh blueberries

Directions:
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside. Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 1 dozen muffins

Calories: 144.3
Fat: 4.8 g
Saturated fat: 2.8 g
Carbohydrates: 22.3 g
Sugars: 7.6 g
Dietary fiber: 0.8 g
Protein: 3.1 g
Cholesterol: 26.9 mg
Sodium: 169.7 mg
Cheese, Ham & Spinach Melt


Ingredients:
ham, red capsicum, mayonnaise, Dijon mustard, English muffins, provolone cheese

Directions:
Preheat grill or broiler to moderate., Line a baking tray with baking paper., Combine ham, capsicum, mayo & mustard in a bowl & season with black pepper., Arrange spinach on toasted muffins, top with ham mixture, then cheese., Place on prepared tray & grill for 1-2 mins or until cheese melts.
Brie's Banana and Honey Dog Treats
Category: everyday-cooking
By TheBritishBaker

Delicious banana and honey dog treats; your little doggy will know you love them when you bake them these special treats.

Ingredients:
2 cups water
2  bananas, mashed
2 tablespoons honey
1 teaspoon vanilla extract
1  egg
4 ½ cups whole wheat flour
1 teaspoon baking powder

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 large baking sheets. Combine water, mashed bananas, honey, vanilla, and egg in a large bowl. Stir in whole-wheat flour and baking powder. Beat dough with an electric mixer on medium speed until ingredients are thoroughly combined, 1 to 2 minutes. Turn dough onto a floured surface and knead until no longer sticky, 5 to 8 minutes. Roll out dough to 1/4-inch thickness and cut into mini shapes with your favorite cookie cutter. Place dough shapes on prepared baking sheets. Bake in preheated oven until cookies are lightly browned, about 20 minutes. Turn off the oven and leave cookies until thoroughly dry and crisp, 30 to 40 more minutes. Remove baking sheets from oven and allow cookies to cool on pans for 10 minutes. Transfer cookies to wire rack to fully cool.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 7 dozen dog treats

Calories: 31.2
Fat: 0.2 g
Carbohydrates: 6.7 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 1.1 g
Cholesterol: 2.3 mg
Sodium: 8.3 mg
Pumpkin Pie Dessert


Ingredients:
butter, egg, eggs, milk, cinnamon, sugar, cinnamon, ground nutmeg, butter

Directions:
Preheat oven to 350°F; grease or spray a 9x13 cake pan.
Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan.
Mix together filling ingredients pour over the cake layer.
Combine topping ingredients sprinkle over the filling layer.
Bake 45-50 minutes, cool.
Serve with whipped cream.
Notes:
I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow.
For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.
Raspberry Crumb Cake


Ingredients:
sugar, cornstarch, water, frozen unsweetened raspberries, flour, sugar, baking powder, salt, ground cinnamon, margarine, eggs, milk, vanilla extract, flour, sugar, margarine

Directions:
In a saucepan,combine sugar,cornstarch,water and the raspberries.Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly, remove from the heat; cool.
In a bowl combine the first 6 crust ingredients. Cut in the margarine, until the mixture resembles coarse crumbs.
Beat eggs, milk and vanilla; add to crumb mixture and mix well.
Spread 2/3 of mixture into a greased 13x9 inch baking pan.Spoon raspberry filling over the crust to within 1 inch of the edges. Top with the remaining crust mixture.
For topping, combine the flour and sugar; cut in the margarine until crumbly.
Stir in the almonds. Sprinkle over the top.
Bake at 350 degrees for 50-55 minutes or lightly browned.
Brazo De Gitano -- Rolled Sponge Cake (Spain)


Ingredients:
eggs, granulated sugar, all-purpose flour, cocoa powder, pure vanilla extract, powdered sugar, heavy cream

Directions:
Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
Stir in flour, cocoa & vanilla extract, blending well.
In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
Pour batter into prepared baking sheet & spread out evenly.
Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
After another 10 minutes peel off the paper.
Combine whipped cream, rum & superfine sugar, & adjust to taste.
Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.
Snowflake Cookies


Ingredients:
butter, powdered sugar, all-purpose flour

Directions:
Before you start, grease two cookie sheets with cooking oil.
Put the butter into a bowl and stir until it is creamy. Sift the powdered sugar in and stir until the mixture is smooth.
Sift the flour into the bowl and stir it in with a wooden spoon. Then, using your hands, squeeze the mixture to make a dough.
Flatten the dough a little before you wrap it. Wrap the dough in plastic food wrap and put it in the refrigerator for 30 minutes. While the dough chills, preheat your oven to 350°F.
Dust a rolling pin and a clean work surface with a little flour. Don't use too much or the dough will get tough. Roll out the dough until it is about 1/4 inch thickness.
Cut out lots of circles with the cookie cutter, Then, squeeze the scraps into a ball. Roll the ball out again, then cut out more circles.
Place the circles onto the greased cookie sheets, about 6 on each. Bake the cookies for about 10-12 minutes.
Remove the cookies from the oven and leave them on the sheets for about 2 minutes. Then, move them onto a wire rack using a spatula. Let them cool completely before you ice them.
To begin the snowflake design, draw a line down the center of one cookie with the white writing icing. Draw two more lines crossing over the first one, so it sorta looks like an X with a line in the middle.
Make the snowflake by adding small likes of writing icing across the ends of the lines. Try making them all a little different, since there are no snowflakes that are exactly alike.
Broccoli Cauliflower Salad


Ingredients:
head cauliflower, head of broccoli, celery, bacon, green onions, water chestnuts, mayonnaise, granulated sugar, parmesan cheese, white vinegar, salt

Directions:
FOR THE SALAD ~ In a large salad bowl, mix together the cauliflower, broccoli, celery, peas, cooked bacon, green onion, and water chestnuts.
Cover and chill in refrigerator while  mixing the dressing.
FOR THE DRESSING ~ Combine mayonnaise, sugar, Parmesan cheese, vinegar, salt, and onion.
Pour it over the salad at least one hour before serving.
Banana-Pecan Bread


Ingredients:
butter, white sugar, light brown sugar, eggs, sour cream, bananas, vanilla, bread flour, baking powder, baking soda, salt, pecans

Directions:
Set oven to 350 degrees (set oven rack to second-bottom position].
Grease a 9 x 5-inch baking pan and line the bottom of the pan with parchment paper.
In a large bowl beat the butter with sugars and vanilla until light and fluffy (about 3-4 minutes].
Add in eggs, sour cream and mashed bananas; mix well until combined.
In a small bowl sift together the bread flour with baking powder, baking soda and salt; add to the creamed mixture and mix with a wooden spoon until JUST combined (do not overmix!].
Stir in pecans.
Transfer the mixture to prepared baking pan.
Bake for about 55-70 minutes or until the loaf tests done (tent foil over the top of the loaf if browning too much].
Avocado and Black Bean Salad


Ingredients:
avocados, black beans, onion, roma tomatoes, cilantro, lime, juice of, coarse salt, olive oil

Directions:
"Mix together all of the above ingredients. I'm an avocado lover, so I use three, but two is good.  You can use fresh corn if you prefer and also use as much chopped onion or squeezed lime as you like.  In fact, all of the ingredients are to your own liking, use as much or as little as you want. The lime juice helps to keep the avocado from turning brown.  Refrigerate for a couple of hours and serve cold.  Enjoy!"
Bacon Potato Skins


Ingredients:
potatoes, chili powder, bacon, green onions, cheddar cheese, sour cream, tomatoes

Directions:
Scoop out potato pulp leaving 1/4 inch shell., Brush shell with oil., Sprinkle with chili powder., Cut in half lengthwise., Top with tomatoes, bacon, onion and cheese., Bake 450F 12-14 mins., Top with sour cream to serve., Serve hot.
Okra and Tomatoes
Category: side-dish
By GWYNN

This is a very simple recipe. I hope you enjoy it as much as my family does.

Ingredients:
2 slices bacon
1 pound frozen okra, thawed and sliced
1 small onion, chopped
½  green bell pepper, chopped
2  celery, chopped
1 (14.5 ounce) can stewed tomatoes
salt and pepper to taste

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside. Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until tomatoes are heated through. Garnish with crumbled bacon, if desired.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 6 to 8 servings

Calories: 94.3
Fat: 4.7 g
Saturated fat: 1.5 g
Carbohydrates: 11.5 g
Sugars: 6 g
Dietary fiber: 3.8 g
Protein: 3.8 g
Cholesterol: 6.3 mg
Sodium: 249.8 mg
Chive Crescents


Ingredients:
butter, fresh chives

Directions:
Heat oven to 375.
Unroll dough into 1 large rectangle; brush with butter.  Separate dough into triangles; sprinkle buttered side of each with chives.
Starting with shortest side of each triangle; roll up dough to opposite point.  Place point side down on ungreased cookie sheet, curving each into crescent shape.
Bake 10 to 13 minutes or until golden brown.  Immediately remove from cookie sheet; serve warm.
Mom's Veggie Wrap


Ingredients:
fresh spinach leaves, avocado, pico de gallo

Directions:
"Layer the ingredients on the tortilla exactly as listed. Wrap up, slice in half, and enjoy!"
Bli's Grape Muffins


Ingredients:
milk, egg, salt, baking powder, sugar, flour, grapes, vanilla essence

Directions:
Preheat the oven to 180 degrees Celsius.
In a saucepan, heat the grapes on medium flame till most of their juice gets evaporated.
Meanwhile, mix all the dry ingredients separately in a bowl and mix the other ingredients in a different bowl.
Slowly, add the liquid mixture into the dry ingredients so that no lumps are formed.
Remove the grapes from the heat and gently fold them into the batter.
Butter the muffin baking sheet and transfer the batter into the muffin cups. Make sure that you fill them only 3/4 of the way so that when they rise, they don't fall out.
Bake for 25 minutes to 30 minutes at 180 degrees Celsius.
Cool for ten minutes before taking them out of the oven.
Remove from cups and enjoy!
Tangy Chicken Legs


Ingredients:
brewed coffee, ketchup, sugar, brown sugar, Worcestershire sauce, vinegar, yellow mustard, pepper, red pepper flakes

Directions:
In a saucepan combine the first nine ingredients.
Bring to a boil; reduce heat and simmer uncovered about 45 minutes to an hour, stirring frequently.
Put chicken in a 13x9 baking dish and cover with sauce. (The sauce tends to get greasy this way, so I prefer grilling or broiling.]
Bake at 350° for an hour or until juices run clear.
If grilling, brush chicken with sauce before putting on the grill and brush again every 15 minutes, turning to coat both sides well until chicken juices run clear.
Teresa's Best Ever Salad Dressing


Ingredients:
sugar, salt, pepper, celery seed, mustard, vinegar

Directions:
"Add all ingredients in a shaker or blender and shake/blend until mixed well."