xiaoxl/recipe_data huggingface dataset:
Hershey's Fudgy Brownie's


Ingredients:
baking soda, butter, boiling water, sugar, eggs, unsifted flour, vanilla, salt

Directions:
Stir cocoa and baking soda in mixing bowl.
Blend in 1/3 cup of oil or butter.
Add boiling water; stir until mixture thickens.
Stir in sugar, eggs, and remaining 1/3 cup of oil or butter.
Add flour, vanilla and salt blend.
Pour in a greased 9x13 pan.
Bake at 350°F for 35 to 40 minutes. Cool and frost if desired. (nuts can be added if desired].
I sometimes double the recipe and bake on half sheet cake pan.
Apple Dumpling Cake


Ingredients:
apples, raisins, water, butter, sour cream, eggs, water, brown sugar

Directions:
Heat oven to 350*., Grease bottom of 13x9 pan., Spread apples and raisins over bottom of pan., In lg bowl, combine cake mix, the 1/2 cup water, butter, sour cream and eggs., Beat on high for 2 minutes., Spoon evenly over fruit in pan., In sm saucepan, bring 2 cups water and brown sugar to boiling., Pour over batter., Bake for 45 minutes, or until pick comes out clean.
One-Pot Chili Mac and Cheese
Category: trusted-brands-recipes-and-tips
By RAGÚ®

This delicious chili mac and cheese with ground beef, diced tomatoes, rich tomato sauce, chili beans and spices is cooked all in one pot--including the macaroni!

Ingredients:
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced small
3 cloves garlic, minced
1 pound lean ground beef
2 cups low-sodium chicken broth
2 cups Ragu® Old World Style® Traditional Pasta Sauce
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) can mild chili beans, undrained
1 teaspoon chili powder
1 teaspoon cumin
salt and ground black pepper to taste
1 ½ cups uncooked elbow macaroni
¾ cup shredded Cheddar cheese
¼ cup chopped fresh parsley

Directions:
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat. Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes. Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

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

Calories: 462.9
Fat: 19.2 g
Saturated fat: 7.4 g
Carbohydrates: 45.9 g
Sugars: 7.8 g
Dietary fiber: 7.1 g
Protein: 28.5 g
Cholesterol: 66 mg
Sodium: 1232.5 mg
Chicken Breasts over Rigatoni With Gorgonzola Sauce


Ingredients:
boneless skinless chicken breast halves, fresh lemon juice, olive oil, garlic, onion, heavy cream, fresh sage leaves, fresh parsley, rigatoni pasta, dry white wine, gorgonzola, blue cheese, fresh parmesan cheese, parsley

Directions:
CHICKEN MARINADE: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a non-reactive dish (glass or porcelain], combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate, covered and refrigerated, for not more than 2 hours.
FOR THE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a simmer, add the sage and parsley and remove from the heat; set aside.
THE CHICKEN:  Remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper.
ASSEMBLY: Add the hot cooked pasta to the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.
Bubba's Jambalaya


Ingredients:
bacon, celery, green bell pepper, onion, cooked ham, smoked sausage, crushed tomatoes, beef broth, chicken broth, dried thyme, bay leaves, cayenne pepper, white rice, shrimp

Directions:
1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme, hot sauce, cayenne pepper, and Cajun seasoning. Bring to a boil, and add the rice. Bring back to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
3. Stir in the shrimp and bacon just before serving, and heat through. If you use UNCOOKED shrimp, let it cook for about 5 minutes before serving.
Strawberry Bread Mini Loaves
Category: bread
By ed

Great mini loaves for Christmas.

Ingredients:
2 cups white sugar
1 ¼ cups vegetable oil
4  eggs, beaten
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 (10 ounce) packages frozen strawberries, thawed
1 cup chopped walnuts

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 mini loaf pans. Combine sugar, oil, and eggs in a bowl. Add flour, baking soda, cinnamon, and salt; mix well. Fold in strawberries and walnuts. Divide batter evenly between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 2 mini loaves

Calories: 546.7
Fat: 31 g
Saturated fat: 4.7 g
Carbohydrates: 63.1 g
Sugars: 35.9 g
Dietary fiber: 2.6 g
Protein: 6.8 g
Cholesterol: 54.6 mg
Sodium: 321 mg
Pumpkin Spice Cake With Orange Buttercream Frosting


Ingredients:
vanilla flavor instant pudding and pie filling mix, pumpkin puree, water, eggs, cinnamon, ginger, walnuts, pecans, butter, confectioners' sugar

Directions:
Preheat oven to 350°F
Place cake mix, pudding mix, pumpkin, oil, water, eggs and spice in large bowl. Beat with electric mixer on low speed just until moistened.
Beat on medium speed 2 minutes.
Pour into greased and floured 13x9-inch baking pan.
Bake 32 to 35 minutes or until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack for at least 20 minutes.
To make frosting, place the butter in a large mixing bowl.  Blend with an electric mixer on low speed about 30 seconds.
Add the confectioner's sugar and 3 tablespoons of the orange juice.  Blend with the mixer on low speed approximately 1 minute.
Increase the speed to medium and mix approximately 1 more minute, until the frosting is light and fluffy.  If needed, blend in 1 more tablespoon of orange juice to obtain proper consistency.
Frost the top of the cake.  If desired, sprinkle with chopped nuts.
Store leftovers in the refrigerator.
Pepsi Chicken


Ingredients:
chicken breasts, margarine, ketchup

Directions:
Put Pepsi, margarine, and ketchup into a 6-quart saucepan., Stir and heat until margarine melts., Add chicken and cook over medium heat for 45 minutes or until meat is done., The sauce will thicken as it cools., Excellent barbecue taste!
Lazy Gourmet Chicken


Ingredients:
chicken pieces, sugar, white vinegar, soy sauce, garlic cloves, pepper

Directions:
Mix sugar, vinegar, soy sauce, garlic and pepper in a skillet.
Add chicken and simmer covered until chicken is cooked through and tender.  About 30-45 minutes.
Serve over rice and enjoy.
**If making this to freeze, put the ingredients from step one into a ziploc bag and mix well.  Add chicken and freeze.  When ready to cook, dump frozen ingredients into a pan and simmer on low to med heat until cooked through.  It will take a little longer to cook this way but it is still a quick and easy.
Boiled Tongue
Category: everyday-cooking
By BLOSSOMFARM

My Mother use to boil the heck out of it, and then peel the very thick skin, and serve it up on a platter for Sunday dinner - mmmmmm! I can't believe now that all us kids used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

Ingredients:
1  beef tongue
1 teaspoon salt

Directions:
Place the tongue in a soup pot with the salt, and add enough water to cover. Bring to a boil, and cook until the outer skin begins to peel off, about 2 1/2 to 3 hours. Peel off the thick outer skin, and serve.

Cook time: 3 hrs
Total time: 3 hrs
Yields: 6 servings

Calories: 470.1
Fat: 36.9 g
Saturated fat: 13.4 g
Protein: 31.9 g
Cholesterol: 218.5 mg
Sodium: 495.2 mg
Rainbow Trout with Yogurt Sauce
Category: seafood
By Lola

Tender and mild trout with a tangy yogurt sauce. Serve with crusty bread and lemon potatoes. If you can, use freshly caught trout.

Ingredients:
1 cup plain yogurt
1  cucumber, shredded
2 tablespoons chopped fresh dill weed
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
salt and pepper to taste
4 (6 ounce) fillets rainbow trout
1 pinch lemon pepper

Directions:
In a medium bowl combine the yogurt, cucumber, dill, lemon zest, olive oil and salt and pepper. Mix well and set aside. Turn oven broiler on. Coat a broiler pan with non-stick cooking spray. Sprinkle fillets with lemon pepper and place on broiler pan. broil for about 8 minutes or until fish flakes with a fork. To serve spoon yogurt sauce over fish.

Prep time: 12 mins
Cook time: 8 mins
Total time: 20 mins
Yields: 4 servings

Calories: 295.3
Fat: 14.8 g
Saturated fat: 4.9 g
Carbohydrates: 4.9 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 33.8 g
Cholesterol: 93.9 mg
Sodium: 142.6 mg
Creamy Seafood Lasagna


Ingredients:
butter, garlic cloves, flour, parmesan cheese, part-skim mozzarella cheese, dill, part-skim ricotta cheese, egg, salt, scallion, spinach, baby shrimp, bay scallops

Directions:
Preheat oven to 350.  Have a rectangular lasagna pan handy.
In a saucepan, melt butter and add garlic.
Stir in flour and cook until smooth.
Gradually whisk in the milk until smooth.
Stir in the parmesan cheese and ONLY 1 CUP of the mozzarella.  Add dill.  Stir until melted, smooth and thickened.  SET ASIDE 1 CUP OF THIS SAUCE TO POUR OVER TOP OF FINISHED LASAGNA.
In a small bowl, beat together ricotta, egg, salt, scallion and spinach (or broccoli].
In a separate small bowl, toss together the shrimp and scallops.
Spread a thin layer of the cheese sauce on the bottom of the lasagna pan.
Place 3 lasagna noodles across the bottom.
Spread 1/3 of the ricotta/spinach mixture over noodles.
Sprinkle 1/3 of the shrimp/scallop combo over top.
Spread 1/3 cheese sauce over that.
Repeat these layers two more times.
End with the last 3 lasagna noodles.
Evenly top with the reserved 1 cup of cheese sauce and the remaining 1 cup of mozzarella cheese.
Sprinkle chopped dark green parts of scallions over top; if desired.
Cover with non-stick foil and bake for 45 minutes.
Uncover and bake for an additional 15 to 20 minutes.
Remove from oven and let rest for at least 20 minutes before cutting to serve.
Gluten Free Crabby Patties


Ingredients:
salmon, eggs, Bisquick baking mix, tamari, onion, butter, coconut oil

Directions:
Mix all ingredients accept butter/coconut oil in a medium sized mixing bowl. You can use any kind of gf bread crumbs, I toasted some rolls I had made and frozen earlier and broke them up for this recipe, but store bread or even crushed gluten free crackers are fine too!].
Put butter or oil (I recommend coconut oil for this because it is very high temperature, so it won’t give the food that yucky burned flavor when it gets really hot.] into a frying pan, enough to cover the bottom of the pan and be about an eighth of an inch thick. Heat on med high.
When the pan is hot, add the crabby patties, I usually make them as I add them, as they are prone to fall apart if handled too much.
Let them cook on one side for about 2 min, or until they are golden brown, and then flip. They should stay together very well if they are cooked enough on one side.
You can top these with ketchup or whatever you’d like; I topped my crabby patties with easy microwave hollandaise sauce:
½ cup of butter, softened.
3 egg yolks.
1 tbs lemon juice.
2 tbs sour cream.
Italian herbs to taste.
Soften the butter in a microwave safe bowl large enough to mix inches in a separate bowl, mix the yolks and the lemon juice. Add the egg mixture to the butter and microwave for 15 seconds and stir. Repeat the 15 seconds in the microwave and stirring until your sauce is thick and fluffy. Add sour cream and herbs, mix and serve!
Breakfast in a Bowl


Ingredients:
nonfat yogurt, nonfat cottage cheese, steel cut oats, vanilla extract, allspice

Directions:
Blend all ingredients together., Refrigerate overnight to soften the oats., Serve straight from the refrigerator!
Banana and Vanilla Cupcakes with Buttercream Frosting
Category: desserts
By Alimay

Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!

Ingredients:
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup butter, at room temperature
½ cup white sugar
3  eggs, room temperature
1 teaspoon vanilla extract
¼ cup milk
2 large bananas, chopped
⅔ cup butter, at room temperature
½ teaspoon vanilla extract
2 ¼ cups confectioners' sugar
2 tablespoons heavy cream
4 drops yellow food coloring, or as desired

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.

Prep time: 30 mins
Cook time: 20 mins
Total time: 1 hr 50 mins
Yields: 12 cupcakes

Calories: 395.5
Fat: 20.4 g
Saturated fat: 12.4 g
Carbohydrates: 50.5 g
Sugars: 33.6 g
Dietary fiber: 1.1 g
Protein: 4.1 g
Cholesterol: 97.8 mg
Sodium: 326.7 mg
Creamy Spaghetti Squash With Sausage and Vegetables


Ingredients:
spaghetti squash, Italian sausage, butter, flour, milk, vegetable broth, salt, pepper, parmesan cheese, zucchini, carrot, broccoli floret, green onions

Directions:
Cut the squash in half lengthwise and place it cut side down in a baking pan.  Cover with foil. Cook at 350 degrees until done (30 -40 minutes in the oven 6-8 minutes in the microwave].  (To check for doneness, I just poke it to see if it's soft or that a fork will easily puncture the squash]  When cooked the meat of the squash will be stringy and can easily be separated and removed with a fork.  Set these aside. (I did mine a day or two before].
Cook Italian sausage until meat is no longer pink. Set aside.
Heat butter in a pan over medium-low heat until bubbly.  (NOTE: if there is grease in the pan the amount of butter can be cut in half].
Add diced onions and cook until translucent.
Stir in flour and cook for a minute more.
slowly add milk and vegetable broth while stirring.  The sauce will be very thick and will thin out as you add milk.  More milk or broth may be added as needed to thin sauce as desired.
Stir in Parmesan cheese. Add salt and pepper to taste.
Steam cut up vegetables as desired or place them in a microwaveable dish and microwave on high until just tender. (approx. 2 minutes].
Gently stir vegetables, squash, and sausage into sauce and heat until bubbly.
Three-Cheese Shortbreads


Ingredients:
butter, parmesan cheese, mozzarella cheese, cayenne pepper, mustard powder, all-purpose flour, milk

Directions:
Beat the butter until light and fluffy.
Stir in the three cheeses, cayenne pepper, mustard powder, and flour.  Mix well.
If the dough is too crumbly, add milk tablespoon by tablespoon, until the dough holds together.
Pat the dough into a disc and refrigerate for 1 hour.
Preheat the oven to 300°F.
Roll the dough out into a large 1/4-inch thick circle.  Use a scalloped cookie cutter to cut out the shortbreads.
Place on a greased cookie sheet and bake 30 to 35 minutes until golden brown.
Baked Beans With Pineapple and Plantain


Ingredients:
onion, red bell pepper, chipotle chile in adobo, mustard, brown sugar, plantain, ketchup, barbecue sauce

Directions:
Place all ingredients in a large casserole pan., Mix and bake in a preheated 350°F oven for 1-1/2 to 2 hours.
Super Easy: Creamy Cucumber Salad


Ingredients:
cucumbers, chives, onion

Directions:
Peel and slice cucumbers and onions very thinly (I use a mandolin for this].
Place cucumbers, onion slices and salad dressing in a container that has a tight fitting lid.
Place the lid on and give the container a couple of shakes which will coat the cucumbers, chives and onions with the dressing and toss the salad.
Place container in the refrigerator for 24 hours. Enjoy!
Honey Salad Dressing


Ingredients:
paprika, dry mustard, salt, honey, lemon juice, vinegar

Directions:
Mix the dry ingredients., Add the honey, lemon juice and vinegar., Slowly add the salad oil, beating until well blended.
Easy Baked Chicken Wings
Category: appetizers-and-snacks
By LYNN STEEVES

Dip those wings in egg and flour, then pour a basic soy sauce, sugar and vinegar sauce over them and bake to completion. Good to take to a potluck dinner.

Ingredients:
3 pounds chicken wings
2  eggs, beaten
½ cup all-purpose flour for coating
¾ cup oil for frying
¼ cup margarine
6 tablespoons soy sauce
6 tablespoons water
2 cups white sugar
1 cup vinegar
2 tablespoons monosodium glutamate (MSG)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Pour egg beat into a shallow dish or bowl; do the same with the flour. Heat oil and margarine in a large, deep skillet over medium high heat. Dip wings in egg, then flour, then fry until browned and crisp. Lay browned wings in an 11x14 inch baking dish. To Make Sauce: In a small bowl combine the soy sauce, water, sugar, vinegar and MSG. Blend well and pour sauce over chicken. Bake in the preheated oven for 1 hour.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 595.2
Fat: 23 g
Saturated fat: 5.3 g
Carbohydrates: 76 g
Sugars: 67.1 g
Dietary fiber: 0.4 g
Protein: 19.5 g
Cholesterol: 109.7 mg
Sodium: 1523 mg
Jenner’s Chickety China Rice Noodle Soup


Ingredients:
boneless skinless chicken breast, soy sauce, rice vinegar, garlic cloves, yellow onion, honey, soy sauce, rice vinegar, ginger, honey, chicken broth, broccoli

Directions:
Heat a skillet slightly. Add the first set of oil, soy, vinegar, garlic, and honey. Once it is warm enough that the honey melts, add the chicken and onion. Cook over medium heat until chicken is cooked through.
Add the second set of soy, vinegar, ginger, honey and broth to pan. Heat to a boil.
Add veggies and cook through.
Cook rice noodles according to package directions.  Drain and add to soup.  Simmer together for a few minutes.
Grilled Citrus Tuna
Category: seafood
By Lori McTavish Bizjak

This is a delicious and healthy meal. I serve it with mango salsa and rice. It is a great meal for the warm months, but it can also be broiled in the winter.

Ingredients:
½ cup orange juice
½ cup olive oil
1 teaspoon oregano, dried
1 teaspoon finely chopped fresh parsley
salt and ground black pepper to taste
2 (6 ounce) fresh tuna steaks

Directions:
In a large bowl, combine orange juice, olive oil, oregano, parsley, salt, and pepper. Mix well. Place the tuna steaks in the bowl, turn to coat both sides with marinade; cover and refrigerate 30 minutes. Preheat an outdoor grill for medium-high heat. Remove tuna from the marinade and shake off excess. Place tuna onto preheated grill and cook to desired doneness, about 5 minutes per inch for medium-rare or 10 minutes per inch for medium-well.

Prep time: 10 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 2 servings

Calories: 264
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 7 g
Sugars: 5.2 g
Dietary fiber: 0.5 g
Protein: 40.4 g
Cholesterol: 77.2 mg
Sodium: 63.6 mg
Grilled Vegetable Salad


Ingredients:
olive oil, fresh parsley, fresh basil, garlic cloves, asparagus, portabella mushrooms, red onion, salt, pepper

Directions:
In a small bowl, whisk together the balsamic vinegar, olive oil, parsley, basil, and garlic.
Season with salt and pepper if desired.
Toss the sauce with the asparagus, mushrooms, and onion.  Place in a shallow baking dish.
Cover with plastic wrap and let the vegetables marinate for 30 minutes at room temperature.
Coat the grill rack or grill pan with nonstick cooking spray and preheat the grill to medium high heat.
Place the spinach leaves in a large bowl and set aside.
Drain the asparagus mixture, reserving the marinade.
Grill the vegetables, turning occasionally, until they are tender and lightly charred (about 6-8 minutes].
Transfer the grilled vegetables to a cutting board and allow to cool for a couple of minutes.  Cut the vegetables into bite-sized pieces.
Add the grilled vegetables to the spinach.
Transfer the marinade to a saucepan and bring it to a boil.
Remove from heat and pour over the salad mixture.  Use tongs to toss the salad and marinade.
Test for seasoning, adding salt and pepper as desired.
Serve immediately.
Indulge in Holiday Decadence Without the Added Calories


Ingredients:
artificial sweetener, part-skim ricotta cheese, vanilla extract, ladyfingers

Directions:
1. Combine coffee and one packet of Pure Via Turbinado. Stir until the sweetener is dissolved. Let coffee cool until lukewarm.
2. Meanwhile, whisk together ricotta cheese, whipped topping, the additional Pure Via Turbinado sweetener and vanilla. Refrigerate until ready to use.
3. Place coffee in shallow bowl. Dip four of the ladyfingers into coffee and let stand about five seconds.
4. Remove and place two ladyfingers side by side on a plate for each tiramisu. Spread each tiramisu with 1/4 of the ricotta mixture. Sprinkle each with 1/4 teaspoon (1 mL] of the cocoa. Repeat dipping and layering. Discard any remaining coffee.
5. Refrigerate, covered with plastic wrap, at least two and up to eight hours before serving.