xiaoxl/recipe_data huggingface dataset:
Bread Machine Rolls


Ingredients:
bread flour, white sugar, salt, powdered milk, water, butter, active dry yeast, water

Directions:
Place the flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on dough cycle; press Start.
Remove risen dough from machine, deflate, and turn out on lightly floured surface. Divide the dough into 12 equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in bulk, about 40 minutes. Meanwhile, preheat oven to 350*.
In a small bowl, mix together the egg white and 2 Tblsp. water; brush lightly onto the rolls. Bake for 15 minutes, or until the rolls are golden brown.
Easy Left-Over Turkey Chili


Ingredients:
olive oil, onion, turkey breast, tomatoes and green chilies, white kidney beans, great northern beans, black olives, fresh cilantro, lime juice

Directions:
Heat olive oil., Saute onion and pepper until onion starts to turn translucent., Add all other ingredients, except lime juice., Add 1 to 2 cans of water, simmer about 10 minutes,or until heated through., Add salt and chili powder or pepper to taste., Stir in lime juice.
Spelt Pancakes
Category: breakfast-and-brunch
By Lucy

Spelt flour is perfect for pancakes. These fluffy pancakes use 100% spelt flour for a whole grain pancake that makes great breakfast or brunch fare.

Ingredients:
¾ cup milk
1 tablespoon lemon juice
1  egg, beaten
1 tablespoon melted butter
1 cup spelt flour
1 teaspoon white sugar
1 teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt

Directions:
Combine milk and lemon juice in a bowl and set aside to sour, about 5 minutes. Add beaten egg and melted butter; stir to combine. Combine spelt flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir gently into milk mixture until just combined; batter will be lumpy. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 171.8
Fat: 5.5 g
Saturated fat: 2.8 g
Carbohydrates: 24.9 g
Sugars: 4.4 g
Dietary fiber: 1 g
Protein: 7.1 g
Cholesterol: 57.8 mg
Sodium: 561 mg
Hamburger Noodle Bake


Ingredients:
red onions, green pepper, diced tomatoes, flat leaf parsley, black pepper, low-fat cheddar cheese

Directions:
Preheat the oven to 350 degrees.
Cook the noodles accordign to the package directions, omiting the salt if desired.
Spray 9x13 inch baking dish with nonstick spray.
Spray a large nonstick skillet with nonstick spray and set over medium high heat.
Add the red onion and bell pepper; cook, stirring occasionally, until softened, about 5 minutes.
Add the beef to the onion/pepper mixture and cook till browned; drain off excess oil.
Combine the beef mixture, noodles, tomatoes, 3/4 cup of cheese, parsley and pepper in the baking dish.
Sprinkle top with remaining cheese and the crushed crackers.
Spray the top with nonstick spray.
Bake until hot and the cheese is melted (approx 40 minutes].
Chocolate Dippity Donuts (Paula Deen)


Ingredients:
butter, powdered sugar, evaporated milk, vanilla extract, chocolate chips, coconut, pecans

Directions:
Preheat oil in a deep-fryer to about 360 to 375 degrees F.
Remove biscuits from the can. Poke a hole in each one with your thumb. Form them into doughnuts. Drop them into hot grease and brown them on both sides until they were done about 2 minutes on each side. Don't forget to flip often.
For the sauce:
Melt the chocolate and butter in a saucepan over very low heat. Stir in the sugar, alternating with the evaporated milk, blending well. Raise the heat to medium and bring to a boil, stirring occasionally. Lower the heat and cook, stirring, until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla, remove the pan from the heat.
Dip cooked doughnuts immediately into the chocolate mixture before the chocolate starts to cool. Add topping/toppings of your choice.
Place the doughnuts on a plate and serve when the chocolate on the doughnuts sets, about 5 minutes.
Pink Lady Cocktail
Category: drinks
By squawk93

Popular in the 1950s, this cocktail contains gin and grenadine. Make sure you serve it in a pretty glass!

Ingredients:
1  egg white
1 teaspoon grenadine syrup
1 teaspoon half-and-half cream
1 (1.5 fluid ounce) jigger gin
1 cup crushed ice

Directions:
Pour the egg white, grenadine syrup, half-and-half, and gin into a cocktail shaker over ice. Cover, and shake like crazy until the outside of the shaker has frosted. Strain into a chilled glass to serve.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 135.1
Fat: 0.6 g
Saturated fat: 0.4 g
Carbohydrates: 4.7 g
Sugars: 3.1 g
Dietary fiber: 0 g
Protein: 0.2 g
Cholesterol: 1.9 mg
Sodium: 11.2 mg
Soy Sauce Substitute
Category: side-dish
By John

Allergic to soy or wheat? Here is a great substitute for soy sauce.

Ingredients:
4 tablespoons beef bouillon
4 teaspoons balsamic vinegar
2 teaspoons dark molasses
¼ teaspoon ground ginger
1 pinch white pepper
1 pinch garlic powder
1 ½ cups water

Directions:
In a saucepan over medium heat, stir together the beef bouillon, balsamic vinegar, molasses, ginger, white pepper, garlic powder and water. Boil gently until liquid is reduced to about 1 cup, about 15 minutes.

Cook time: 10 mins
Total time: 10 mins
Yields: 1 cup

Calories: 4.2
Fat: 0.1 g
Carbohydrates: 0.7 g
Sugars: 0.5 g
Protein: 0.2 g
Cholesterol: 0.1 mg
Sodium: 166.2 mg
Pink Shrimp Dip by Paula Deen


Ingredients:
mayonnaise, sour cream, cream cheese, Worcestershire sauce, shrimp

Directions:
Combine all ingredients except shrimp and blend well., Stir in shrimp., Refrigerate, covered, until serving time.
Little Lemon Drops


Ingredients:
butter, caster sugar, egg, lemon zest, flour

Directions:
Preheat oven to 180degrees celsius.
In a large bowl, mix butter until creamy. Gradually add sugar; cream until light and fluffy. Add egg and beat well; stir in lemon zest and lemon extract. Gradually add flour to mixture, beating well after each addition.
Pack the dough into a cookie press fitted with desired template or a piping bag.
Begin cranking and twisting (if you use a cookie presspress] the cookie dough through cookie press, forming desired shapes, or pipe with piping bag onto chilled ungreased cookie sheets about 1-inch apart. (I made mine tiny].
Bake for around 8-9 mins, depending on the size, and let cool on baking sheet for 10-15 minutes Remove and cool completely on a wire rack.
Mulled  *cider*


Ingredients:
tea, lemon juice, Splenda granular, vanilla, cinnamon stick, whole cloves

Directions:
Combine all ingredients in a large saucepan., Bring to a simmer., Simmer for 20 minutes to allow the spices to permeate the liquid., Ladle into mugs., Leftovers will keep in the refrigerator 2 to 3 days., Rewarm in the microwave.
Paper Salmon
Category: main-dish
By Karen

A tasty and clean way to bake salmon! Serve in paper with buttered new potatoes. Yummy!

Ingredients:
2 (5 ounce) salmon fillets or steaks
2 tablespoons frozen green peas
2 cloves garlic, crushed
2 dashes lemon juice
1 tablespoon olive oil

Directions:
Preheat the oven to 425 degrees F (220 degrees C). Place each piece of salmon on a large (12 inch)  circle of parchment paper so that they are 1 inch from the center.  Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet. Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 servings

Calories: 332.5
Fat: 22.2 g
Saturated fat: 4 g
Carbohydrates: 2.7 g
Sugars: 0.7 g
Dietary fiber: 0.5 g
Protein: 29 g
Cholesterol: 83.8 mg
Sodium: 95.1 mg
All-Purpose Cornbread


Ingredients:
unbleached all-purpose flour, yellow cornmeal, baking powder, baking soda, table salt, light brown sugar, Splenda sugar substitute, frozen corn, buttermilk, eggs, unsalted butter

Directions:
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
In food processor or blender, process brown sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain], about 5 seconds longer.
Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Pinterest Favorite: Homemade Meatballs


Ingredients:
ground beef, romano cheese, eggs, fresh parsley, salt, ground black pepper, fresh parsley

Directions:
For this super simple recipe just mix all of the ingredients in large bowl, and roll into 3 oz size balls or less (depending on your preference that is.].
Spray your baking sheet with oil,  and bake at 350 F for 40 minutes. If you are planning on serving them with Marinara Sauce, throw the meatballs in the pot to simmer for a while. Doing this will add a yummy, rich flavor to the sauce. Also, do not be afraid to leave them in there for a while too. Grandma used to leave everything to simmer all day before serving dinner. The result was a delicious smelling house as well as an infusion of meaty wonderfulness in the marinara sauce, and super delicious tender meatballs! Garnish your homemade meatballs with some more grated cheese and a little fresh parsley for color and enjoy.
Slumber Party Cake


Ingredients:
eggs, water, marshmallows

Directions:
Cake:
Preheat the oven to 350°F and coat a 9" x 13" baking pan with nonstick cooking spray.
*NOTE: Prepare the cake mix according to the package directions; I'm required to list the ingredients needed to prepare the mix (eggs water, and oil] but yours may be different.
Place 1 cup of the cake batter in a small bowl and stir in 1/8 teaspoon green food color; mix well.
Pour the remaining batter into the baking pan and drop the colored batter by spoonfuls into the batter in the baking pan and swirl with a knife to create a marbled effect.
Bake according to package directions; Cool completely then invert onto a serving platter.
Frosting:
In a medium bowl, combine one container of frosting with the remaining 4 drops green food color; mix well.
Lightly frost the entire cake with green frosting then heavily frost the top one-third of the cake lengthwise with the remaining green frosting.
Assembly:
Cut the Twinkies in half lengthwise and place the top halves on the lightly frosted cake section, slightly overlapping the heavily frosted section.
Frost the Twinkies and the bottom two-thirds and sides of the cake with the remaining container of cream cheese frosting to look like a blanket that covers the Twinkies (the "bodies"].
Place a flattened marshmallow to look like a pillow above each Twinkie on the green frosted part of the cake.
Decorate the wafers with decorative icing to make hair, eyes, and mouths; Attach the decorated wafers to the marshmallow pillows with leftover frosting.
Using the decorative icing, make a ruffle around the edges of the blanket; Sprinkle the blanket with decorative sprinkles; serve.
(If making ahead of time, place toothpicks in the corners and lightly cover with plastic wrap until ready to serve.].
NOTE: Use more or fewer Twinkies on your cake, depending on how many "slumbering guests" will be attending your slumber party!
Fat Free Creamy Ranch Dressing


Ingredients:
plain nonfat yogurt, low-fat mayonnaise, cider vinegar, Dijon mustard, black pepper, dried thyme leaves, green onion

Directions:
Into small bowl, measure all ingredients., Mix with wire whisk or fork until blended., Cover and refrigerate., Stir before using.
Parmesan Chicken Salad Sandwiches


Ingredients:
low-fat mayonnaise, lemon juice, fresh basil, parmesan cheese, green onion, celery

Directions:
For dressing: in a small bowl stir together mayo, lemon juice and basil. Set aside.
For salad: Combine chicken cheese, green onion, and celery. Pour dressing over mixture; toss to coat. Season to taste with salt and pepper.
Divide salad among six slices of bread and spread to cover. Top each with another slice of bread.
Slow Cooker Chipotle Chili
Category: soups-stews-and-chili
By duboo

My friend Keni's love of smokey chipotle peppers inspired this recipe. It comes together perfectly and is a unique chili that will stand out against others. It is a spicy chili that at the same time is mellow. It gives you the kick without the lingering burn like many chilis do.

Ingredients:
2 pounds ground beef
1 pound bulk Italian sausage
1 large onion, diced
1 tablespoon minced garlic
2 (16 ounce) cans kidney beans, rinsed and drained
2 (16 ounce) cans chili beans, undrained
2 (14.5 ounce) cans diced tomatoes
2 (14.5 ounce) cans crushed tomatoes
2 ribs celery, chopped
1  green bell pepper, coarsely chopped
½  red bell pepper, chopped
½ (7 ounce) can chipotle chiles in adobo sauce, finely chopped
½ (3 ounce) package bacon bits
1 tablespoon chili sauce
1 tablespoon hot pepper sauce (such as Frank's RedHot®)
1 tablespoon chili powder
2 teaspoons brown sugar
¼ teaspoon ground cumin
¼ teaspoon salt

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker. Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture. Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).

Prep time: 25 mins
Cook time: 6 hrs 10 mins
Total time: 6 hrs 35 mins
Yields: 12 servings

Calories: 401.8
Fat: 18.3 g
Saturated fat: 6.4 g
Carbohydrates: 33.7 g
Sugars: 6.3 g
Dietary fiber: 9.5 g
Protein: 28.1 g
Cholesterol: 65 mg
Sodium: 1257.1 mg
Black Beans
Category: side-dish
By Ivis

Black bean stew to serve with rice and your desired meat dish. Makes large servings.

Ingredients:
2 cups dry black beans, soaked overnight
1 quart cold water, or as needed
1  onion, chopped
1  green bell pepper, chopped
5 cloves garlic, chopped
2  bay leaves
1 tablespoon salt
1 tablespoon ground cumin
1 tablespoon dried oregano
½ cup white cooking wine
¼ cup distilled white vinegar
¼ cup olive oil

Directions:
In a medium stockpot, combine soaked beans (see Editor's Note), water, onion, green pepper, garlic, bay leaves, salt, cumin and oregano. Bring to a boil over medium-high heat; reduce heat to low. Simmer, covered, until beans are tender, about 1 hour. Stir occasionally and add water as necessary so that the beans don't dry out or scorch. When beans are tender, stir in wine, vinegar, and olive oil.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 day
Yields: 12 servings

Calories: 158.2
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 20.3 g
Sugars: 0.9 g
Dietary fiber: 7 g
Protein: 7 g
Sodium: 783.7 mg
Simply the Best Pumpkin Pie


Ingredients:
pumpkin puree, sugar, cinnamon, ginger, nutmeg, clove, eggs, milk, cornstarch

Directions:
Put the pumpkin, sugar, and spices into a heavy-bottomed saucepan and cook, over low heat, for about 5-10 minutes, or until sugar is completely dissolved and it is slightly thicker. Cool to room temperature.
Whisk the eggs until smooth. Add the pumpkin mix, whisk until smooth. Then add the milk, whisk. Then the cornstarch, whisk well. Let sit for about 10-15 minutes, whisking occasionally, while you prepare the crust and preheat the oven to 400°F.
Crimp and trim the pie crust and put it into a greased 9 in pie pan. Put the crust in the oven for 2 minutes (time it] to barely par-bake it. Remove from oven and let cool about one minute. Pour filling into crust and cover with aluminum foil.
Bake 25-30 minutes (use convection if possible]. When done, it should still jiggle all over, but mostly in the center. You may need to remove foil for about 5 minutes if too undercooked at 30 minutes. When cooling, keep warm and covered with foil so it does not cool too quickly, or it will crack and separate from crust.
Hunan Chicken


Ingredients:
chicken, boiling water, water chestnut, rice vinegar, white vinegar, soy sauce, szechuan peppercorns, gingerroot, green onions, garlic, cilantro, chili powder, cucumber

Directions:
Cook chicken in a large saucepan of boiling water 30 to 40 minutes.
Remove, let cool.  Remove bones.  Shred chicken with a cleaver.
Combine with water chestnuts.
Mix ingredients for seasoning sauce in a small bowl.  Pour over chicken and mix well.  Refrigerate until ready to serve.
To serve, peel and halve cucumber; scoop out seeds.  Cut cucumber halves in diagonal slices.  Arrange on a platter with chicken mixture.  Serve with Tossed Noodles.
Osso Buco
Category: world-cuisine
By Amy Augustyniak

This is a very tender veal dish with a flavorful tomato and herb sauce.  It takes a while to prepare, but does not require much attention while cooking.

Ingredients:
¼ cup all-purpose flour
2 teaspoons salt
¼ teaspoon ground black pepper
2 pounds veal shank
3 tablespoons butter
3 tablespoons olive oil
1 cup chopped onion
1 cup thinly sliced carrots
½ cup chopped celery
2 cloves garlic, crushed
1 (8 ounce) can tomato sauce
1 cup water
1 teaspoon dried basil
1 teaspoon dried thyme
3 sprigs fresh parsley
1  bay leaf

Directions:
In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour.  In a large skillet, melt butter with oil over medium heat.  Brown meat. Remove meat from pan, and set aside. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf.  Return meat to pan.  Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

Prep time: 20 mins
Cook time: 2 hrs 30 mins
Total time: 2 hrs 50 mins
Yields: 6 to 8 servings

Calories: 251.3
Fat: 14.5 g
Saturated fat: 5.2 g
Carbohydrates: 10.6 g
Sugars: 3.3 g
Dietary fiber: 2.2 g
Protein: 19.7 g
Cholesterol: 83.2 mg
Sodium: 947.9 mg
Cabbage Toran


Ingredients:
mustard seeds, cabbage, ground turmeric, chili powder, unsweetened coconut, salt

Directions:
Heat the oil in a large skillet.
Add the mustard seeds.
Lower the heat and cover the skillet while the seeds are popping.
After the popping has stopped, add the cabbage.
Stir well to coat.
Cover and simmer 20 minutes.
Add the turmeric, chili powder if desired, coconut and salt.
Mix well.
Cover and simmer 10 minutes more.
Serve warm.
Enjoy!
Variation: To make Vegetable Toran, replace the cabbage with 6 cups frozen mixed vegetables.
Proceed with recipe.
Applesauce


Ingredients:
apples, water

Directions:
Peel and dice apples.
Add apples to crockpot or sauce pan.
Add water.
Cook in the crockpot on low for approximately 6 hours.  Stir occassionally to mush the apples.  At the end of the cooking, they will all of a sudden be real mushy.
You can make this on the stove too.  You will have to cook on low and stir more frequently to avoid burning.  The apples will probably cook faster on the stove.
If you use granny smith apples, you may want to add sugar, but otherwise, most apples have enough sugar in them to make your applesauce plenty sweet.
Creamy Pasta Shells With White Beans and Tomatoes


Ingredients:
jumbo pasta shells, butter, onion, garlic cloves, heavy cream, san marzano tomatoes, parmesan cheese, chives

Directions:
In a large pot of boiling, salted water, cook the pasta until al dente; drain and set aside.
In the same pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 6 minutes. Add the cream and simmer, stirring occasionally, until reduced by half, about 5 minutes. Add the reserved pasta, the tomatoes and beans and cook until heated through, about 5 minutes. Toss with the 1/2 cup parmesan and chives, then season to taste with salt and pepper. Pass more parmesan at the table.
Turkey and Bacon Panini with Chipotle Mayonnaise
Category: meat-and-poultry
By chefmommy

This is one of my favorite sandwiches to make, I whipped it up one day when I was trying to use up leftover ingredients. My family raved! It's also excellent as a vegetarian sandwich if you leave out the turkey and bacon.

Ingredients:
8 slices bacon
1 tablespoon butter
2 cloves garlic, minced
½  red onion, thinly sliced
3 cups fresh spinach leaves
½ cup reduced-fat mayonnaise
2  chipotle peppers in adobo sauce, minced
1 teaspoon adobo sauce from chipotle peppers
8 (4 inch) pieces focaccia bread
4 slices provolone cheese
½ pound sliced deli turkey meat

Directions:
Preheat a panini press according to manufacturer's instructions. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Meanwhile, melt the butter in a large skillet over medium heat. Cook and stir the garlic and onion until the onion has softened and turned translucent, about 10 minutes. Stir in the spinach and cook until wilted, about 3 minutes more. While the onions and spinach are cooking, stir together the mayonnaise, minced chipotle peppers, and adobo sauce in a small bowl. Spread the mayonnaise over 4 slices of focaccia bread. Place a slice of cheese onto the 4 slices, then divide the turkey among the sandwiches. Place 2 strips of bacon onto each sandwich and top with the spinach mixture. Place the remaining slices of bread onto the sandwiches. Cook the sandwiches in the preheated panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 4 sandwiches

Calories: 698.6
Fat: 33.2 g
Saturated fat: 12.2 g
Carbohydrates: 65.1 g
Sugars: 3.2 g
Dietary fiber: 4.1 g
Protein: 34.5 g
Cholesterol: 80.7 mg
Sodium: 2276.3 mg