xiaoxl/recipe_data huggingface dataset:
Grandmother's Macaroni and Cheese
Category: main-dish
By LAURA67

This is my grandmother's macaroni and cheese. It is best when cooked in a clay baking dish at 425 degrees F (220 degrees C) for 1 hour.

Ingredients:
1 cup elbow macaroni
1 ½ cups shredded Cheddar cheese
⅔ cup milk
1  egg, beaten
1 tablespoon prepared mustard  (Optional)
1 dash hot pepper sauce (such as Tabasco®)
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Stir macaroni, Cheddar cheese, milk, egg, mustard, hot pepper sauce, salt, and pepper together in a bowl; pour into a baking dish. Bake in the preheated oven until brown and thickened, about 45 minutes.

Prep time: 5 mins
Cook time: 55 mins
Total time: 1 hr
Yields: 4 servings

Calories: 309
Fat: 16.6 g
Saturated fat: 9.9 g
Carbohydrates: 22.4 g
Sugars: 3 g
Dietary fiber: 1 g
Protein: 17.1 g
Cholesterol: 94.2 mg
Sodium: 344.2 mg
Sauteed Mushrooms With Tarragon Cream Sauce


Ingredients:
butter, button mushrooms, morels, shallot, dried tarragon, heavy cream, dry white wine

Directions:
First wipe the button mushrooms clean with a damp paper towel.  Slice the morels in half first and check for bugs that might have crawled inside.  If using fresh morels, wash them first; if dried you may reconsititue them by soaking them in warm water for 30 minutes.
Melt 4 tablespoons of the butter in a pan and saute the button mushrooms over medium-high heat for about 5 minutes or until done.  Set these aside.
Now melt the remaining 2 tablespoons of butter in the same pan and saute the shallots over medium-high heat for about 4 minutes.  Add the sliced morels and sauted for a minute more.
Reduce the heat slightly and deglaze the pan with the wine.  Stir in the stock and cream.  Add the tarragon and season to taste with salt and pepper.
Let the sauce bubble for a few minutes until it reaches the desired consistency, then add the mushrooms back in and heat through.
Serve with crostini (slices of a French bagette, toasted].
Halloween Bars


Ingredients:
roasted peanuts, sweetened condensed milk

Directions:
Preheat oven to 350. Liberally spray a 13x9 pan, set aside.
Mix together brownie mix, stir in pretzels and spread in pan.
Bake 8 minutes, remove from oven. It will not be fully cooked.
Sprinkle with all candies & peanuts.
Drizzle milk over all.
Return to oven for 15 minutes or until center is set. Cool completely before cutting in bars.
I put in fridge for a few minutes to make it easier to cut. Can freeze bars in a ziploc bag.
Kittencal's Cheddar Deviled Eggs


Ingredients:
eggs, mayonnaise, sour cream, Dijon mustard, green onions, garlic powder, seasoning salt, black pepper, cheddar cheese, paprika

Directions:
Carefully remove the egg yolks from the whites and set the whites on a large plate.
Place the yolks in a food processor along with all the remaining ingredients except the grated cheddar cheese and black pepper (start with 1/4 cup mayonnaise adding in just a tablespoon more if too dry] pulse until blended and smooth.
Season with more seasoned salt and black pepper to taste.
Using a spoon mix in 1/2 cup finely grated grated cheddar cheese to the yolk mixture (you can use more if desired] mix until well blended.
Pipe or spoon into the egg whites holes.
Sprinkle the remaining 1/4 cup grated cheddar cheese on top of each egg slice (you may use more cheese if desired].
Dust very lightly with paprika.
Cover lightly with plastic wrap.
Chill until ready to serve.
Super Sweet Strawberry Shortcake


Ingredients:
strawberries, sugar, Bisquick baking mix, milk, butter, margarine, Cool Whip, cinnamon

Directions:
Take half of the strawberries and slice them into small chunks.
Add 1/4 cup of sugar to berries and mash.
This will bring out the juices of the berries.
Next, slice the rest of the berries any way you choose, bigger but thin is what i use.
Add the sliced berries to mashed berries along with remaining 1/4 cup and stir.
Set aside.
Heat Oven to 425.
Now for the dough.
Mix bisquick, milk, 3TBSP butter, and 1/2 cup sugar until soft dough forms.
Press into the bottom of a round cake pan.
Bake for about 10-12 minutes or until golden brown.
About half way through pull out dough and sprinkle cinnamon over top, cook for remainder of time.
Afer cake is done, i reccomend taking a slice and cutting it in half, pile with strawberries and cool whip and enjoy!
Grandma's Best Ever Banana Nut Bread


Ingredients:
granulated sugar, margarine, butter, eggs, banana, walnuts, raisins, flour, vanilla, milk, white vinegar, baking soda, warm water

Directions:
Mix together 4 tablespoons milk with 1 teaspoons white vinegar in a cup., Mix together 1 ts. baking soda with 1 tablespoons warm water in a separate cup., Beat sugar and margarine until blended., Add eggs and bananas and mix., Add everything else., Prepare a large., large loaf pan by coating it with shortening,., flour and lining the bottom with waxed., paper., Bake at 325 degrees for 1 to 1 ½ hours., Toothpick test for doneness.
Lamb Shanks With Butternut Squash Recipe


Ingredients:
olive oil, lamb shanks, garlic cloves, celery ribs, carrots, onion, chopped tomatoes, dry red wine, orange zest, parsley, lemon zest, cannellini beans

Directions:
Heat half the olive oil in a large pot or stove-top safe casserole dish.
Season the lamb shanks with salt and pepper, add them to the casserole and brown well. Transfer the shanks to a plate.
Preheat the oven to 350°F and arrange two racks in the oven, one to hold the casserole and one to hold a baking sheet with the squash.
Add the unpeeled garlic cloves, celery, carrots and onion to the casserole. Cook over moderate heat, stirring occasionally, until golden brown, about 5 minutes.
Add the tomatoes and cook, stirring, for about 2 minutes. Add the wine and boil over high heat until the liquid is very syrupy, about 10 minutes.
Return the shanks to the casserole and add the stock and orange zest. Bring to a simmer.
Cover the casserole and braise the shanks in the oven for 2-3 hours until the meat is very tender. Turn the shanks from time to time as they cook.
Meanwhile, on a large rimmed baking sheet, toss the squash with the remaining 2 Tbsp of olive oil.
Season with salt and pepper and bake in the oven (along with the lamb] for about an hour, or until tender.
In a small bowl, mix the minced garlic with the parsley and lemon zest (the "gremolata"]. Set aside.
Remove the shanks from the oven and transfer to a plate. Pass the sauce through a coarse strainer, pressing hard on the vegetables. Discard the vegetable pulp. Skim the fat from the surface of the sauce.
Return the sauce to the casserole, season with salt and pepper and bring to a boil over moderately high heat until the sauce thickens as much as you like. I boil it for at least 10 minutes.
Add the lamb shanks and squash; simmer just until warmed through. Add the cannellini beans if using, cover and remove from heat.
Let stand for a few minutes to allow for the flavors to blend.
Spoon the vegetables and sauce into 2 large shallow bowls and set the lamb shanks on top.
Garnish with the gremolata and serve.
Mom's Best Ever Turkey Meatloaf


Ingredients:
fat free egg substitute, eggs, bell pepper, onion, dried oregano, salt, pepper, garlic, garlic cloves, Dijon mustard, Worcestershire sauce, dried basil, tomato sauce, rolled oats

Directions:
Spray 9 x 5 loaf pan with cooking spray.
Combine all ingredients except tomato sauce and 1 tbsp Worcestershire in large bowl and mix well.
Add more egg if too dry, or add more oatmeal crumbs if too wet.
Press turkey mixture into pan.
Bake at 375°F for 45 minutes.
Mix tomato sauce and remaining 1 tablespoon Worcestershire together in small bowl.
Remove meatloaf from oven and pour tomato sauce mixture over meatloaf.
Return to oven for an additional 15- 20 minutes.
If using 99% Fat Free ground turkey breast meat, there is no need to drain fat before pouring tomato sauce on and returning to oven.
If you use the regular ground turkey, which is about 7% fat you might want to drain the fat off before pouring the tomato sauce on the loaf.
Easy Cuban Black Beans


Ingredients:
olive oil, garlic cloves, red onion, green pepper, chorizo sausage, canned tomato, black beans, ground cumin, red wine vinegar, green onions

Directions:
Drain one can of black beans and discard the liquid.  Save the liquid from the other can of beans, and set it aside.
In a medium sized sauce pan over low heat, heat the olive oil until it is fragrant;  then add the garlic, red onion, green pepper and chorizo.  Cook onion is tender, stirring frequently, about 10 minutes.
Add the chopped tomatoes and cook another 10 minutes.
Add the beans, bean liquid from the one can of beans, chicken stock, cumin, hot sauce and red wine vinegar.  Stir to blend.  Correct the seasonings and simmer, uncovered until heated through, about 20 minutes.
Garnish with green onions and serve.
Pumpkin Brioche
Category: bread
By apurpleocean

This bread is so good and perfect for the holidays.

Ingredients:
1 (.25 ounce) package active dry yeast
1 pinch white sugar
3 tablespoons warm water
1 cup pumpkin puree
3 ¾ cups unbleached all-purpose flour, divided
½ cup packed light brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
4  eggs
1 cup butter, cut into pieces
1  egg yolk
1 tablespoon milk

Directions:
Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl. Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight. Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat an oven to 400 degrees F (200 degrees C). Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes.  Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 1 hr
Cook time: 30 mins
Total time: 14 hrs 30 mins
Yields: 1 loaf

Calories: 422.2
Fat: 21.5 g
Saturated fat: 12.6 g
Carbohydrates: 49.5 g
Sugars: 11.9 g
Dietary fiber: 2.3 g
Protein: 8.4 g
Cholesterol: 143.8 mg
Sodium: 456.4 mg
Chicken Chili Verde


Ingredients:
chicken breasts, jalapeno chiles, poblano chiles, anaheim chilies, onions, garlic cloves, ground cumin, ground coriander, cannellini beans, low sodium chicken broth, lime juice, fresh cilantro leaves, scallions

Directions:
Season chicken with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken, skin side down, and cook without moving until skin is golden brown, about 4 minutes. Turn chicken and lightly brown on other sides, about 2 minutes each. Transfer chicken to plate; remove and discard skin.
While chicken is browning, in food processor, process half of poblano chiles, Anaheim chiles, and onions until consistency of chunky salsa, ten 1-second pulses, scraping down sides of workbowl halfway through. Transfer mixture to medium bowl. Repeat with remaining poblano chiles, Anaheim chiles, and onions; combine with first batch (do not wash food processor blade or workbowl].
Pour off all but 1 tablespoon fat from Dutch oven (adding additional vegetable oil if necessary] and reduce heat to medium. Add 2/3 minced jalapeños, chile-onion mixture, garlic, cumin, coriander, and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables soften, about 10 minutes. Remove pot from heat.
Transfer 1 cup cooked vegetable mixture to now-empty food processor workbowl. Add 1 cup beans and 1 cup broth and process until smooth, about 20 seconds. Add vegetable-bean mixture, remaining 2 cups broth, and chicken breasts to Dutch oven and bring to boil over medium-high heat. Reduce heat to medium-low and simmer, covered, stirring occasionally, until chicken registers 160 degrees, about 20 minutes.
Transfer chicken to large plate. Stir in remaining beans and continue to simmer, uncovered, until beans are heated through and chili has thickened slightly, about 10 minutes.
When cool enough to handle, shred chicken into bite-sized pieces, discarding bones. Stir shredded chicken, lime juice, cilantro, scallions, and remaining minced jalapeño into chili and return to simmer. Adjust seasonings with salt and pepper and serve.
Methi Mutter Malai


Ingredients:
cumin seed, onion, green chilies, ginger paste, garlic paste, tomatoes, turmeric powder, red chili powder, fenugreek leaves, salt, green peas, garam masala

Directions:
In a wok, heat the oil on medium heat.
Add the cumin seeds to the hot oil. They should crackle if the oil is hot enough.
Add the onions and saute them, till they turn translucent.
Add the ginger and garlic pastes and the green chillies and saute them for couple of minutes.(till the raw smell goes away].
Add the chopped tomatoes and let them cook covered for couple of minutes.
Add the turmeric powder and the chilli powder. Saute for about 2-3 minutes.
Add the fenugreek leaves and add salt over it.Mix and let it cook for 7-10 mins
Add the peas. Mix and let them cook.
Add the fresh cream.Adjust the consistency of the gravy to your choice with milk (optional].
Add the garam masala.
Cook covered for couple of minutes more and garnish with cilantro.
No Guilt Brownies (Diabetic)


Ingredients:
all-purpose flour, sugar, baking powder, salt, eggs, powdered sugar, skim milk

Directions:
Heat oven to 350 ° F. Grease bottom only of 8-inch square pan. Combine all brownie ingredients in a medium bowl and mix well. Spread in greased pan.
Bake at 350 ° F. for 13-18 minutes, or until top is dry and springs back when touched lightly in center. Cool for 15 minutes.
Meanwhile, combine all frosting ingredients in a small bowl & mix well. Spread over top of slightly cooled brownies. Cool completely.
Boston Cream Cupcakes


Ingredients:
unsalted butter, sugar, vanilla, eggs, all-purpose flour, cornstarch, baking powder, baking soda, salt, buttermilk, milk, sugar, cornstarch, vanilla extract, unsalted butter, heavy cream, heavy cream, corn syrup, bittersweet chocolate, unsalted butter

Directions:
To make cupcakes: Preheat oven to 350°F.
Cream butter and sugar together with an electric mixer; add vanilla and eggs.
Sift dry ingredients together and add in 3 stages, alternating with the buttermilk.
Line muffin pans with paper liners.
Fill each about three-quarters full with batter.
Bake 15-20 minutes.
To make pastry cream: Bring milk just to boil in medium saucepan.
Whisk egg yolks, sugar and cornstarch together in a bowl.
Stir just a little of the hot milk into the egg mixture to equalize the temperatures.
Add a little more hot milk to the egg mixture and stir well again.
Then add all of the hot milk and stir.
Return mixture to saucepan; whisk over low heat constantly until mixture becomes thick.
Pour pastry cream into clean bowl and whisk in vanilla.
Whisk in butter 1 ounce at a time until smooth.
Cover surface with plastic wrap and chill until cool.
Fold whipped cream into chilled pastry cream.
To make chocolate glaze: Bring cream and corn syrup to boil.
Pour hot cream over chopped chocolate in a medium bowl.
Let hot cream sit on the chocolate for about 5 minutes.
Stir until chocolate is dissolved and smooth.
Stir in butter.
To assemble: Fill pastry bag with pastry cream; poke tip of pastry bag into top of each cupcake and inject each with some pastry cream.
OR slice each cupcake in half horizontally and spread some pastry cream in between layers.
OR remove a cone-shaped section from center of cupcake, fill hole with pastry cream and then replace cake piece.
Drizzle chocolate glaze over top of each cupcake.
Spice Cake


Ingredients:
flour, baking powder, baking soda, eggs, sugar, shortening, water, nutmeg, clove, cinnamon, butter

Directions:
Preheat oven to 350 degrees Fahrenheit
Place the sugar, eggs, water, and cream into a mixing bowl and mix well.
Add the nutmeg, clove, cinnamon, baking powder, and baking soda mix again.
Add the shortening, I use cold shortening, and break it up with the cake mixer, but you can just break it small by hand.
Add the flour and mix until an even consistency
Pour into a greased 9 x 13 cake pan, cook for 30 minutes at 350
Pull the cake out and let cool in tin.
Optional: Let stand approximately 10 minutes and take a stick of butter and rub it generously across the cake.
English Sticky Toffee Pudding


Ingredients:
butter, dark brown sugar, egg, all-purpose flour, baking powder, baking soda, boiling water, pitted dates, vanilla extract, brown sugar, butter

Directions:
Directions for Pudding:
Preheat oven to 350 degrees.
Chop the dates as finely as you prefer (if you like chunks in your cake, keep them bigger, but I usually like small small pieces].
Boil the water and pour over the dates. Add the baking powder, baking soda, and vanilla extract.  Let soak for about 5 minutes or so.
While the dates soak, cream the softened butter and sugar with a mixer (paddle attachment helps].
Add the egg and beat until combined and smooth.  Add the flour.
Stir in soaked date mixture and mix until combined.
Place into 8 x 8 (or something similar] greased baking tray and bake for 30-40 minutes at 350 degrees.  Toothpick or knife should come out clean when done.  Be sure to check at 30 minutes, since oven times may vary.
Directions for sauce:
Melt butter in saucepan.
Add brown sugar and cream, bring to a boil.
Boil for 2-3 mins until texture is slightly fudgy and velvety.
Serve cake warm with warm sauce.  We add the cooled sauce to the top of the cake and warm in microwave for 20 seconds, then top with a dollop of whipped cream or cool whip.
The more sauce you use, the stickier the wicket!
The Quick Magical Breakfast Blaster


Ingredients:
flax seed oil, frozen blueberries, banana, honey

Directions:
Peel banana and break into chunks.
Put all ingredients in a blender.
Add 12 ounces of water and ice.
Cover, blend until fairly smooth.
Note: The recipe adds 1/4 teaspoon Psyillium seed husks but the software won't let me add this.
Bitter Lemon


Ingredients:
lemons, water, sugar

Directions:
Cut the lemons into pieces, put in a saucepan with the water and bring to the boil.
Reduce the heat and simmer gently for 10-15 minutes, until the fruit is soft.
Add the sugar and stir until dissolved.
Remove from the heat, cover and cool.
Strain before using.
Pineapple Green Tea Smoothie


Ingredients:
pineapple, vanilla extract, skim milk

Directions:
Put about 1/4 to 1/2 cup frozen yogurt in the bottom of blender.
Add ice cubes.
Add fruit. (I used pineapple- you can use whatever fruit you think would taste good with green tea, and more or less fruit depending on how "fruity" you want the drink].
Add green tea powder, I just pour in the powder from the bag in ridiculous amounts but I really like to taste the green tea.
Add vanilla extract.
Pour milk on top to cover fruit.
Add around another 1/2 cup frozen yogurt.
Blend until smooth, enjoy!
(If you don't find it perfect- next time you can make adjustments to suit you].
Sloppy Bulgogi
Category: world-cuisine
By Soup Loving Nicole

Tired of the same old boring Sloppy Joes? Change things up with this Korean twist.

Ingredients:
½ cup rice vinegar
½ cup water
2 tablespoons raw cane sugar
1 teaspoon sriracha sauce
1 small cucumber, thinly sliced
½ small red onion, sliced into petals
1 pound lean ground beef
⅔ cup reduced-sodium soy sauce
½ cup brown sugar
3  green onions, chopped
2 teaspoons sesame oil
1 tablespoon sriracha sauce
1 teaspoon garlic puree
1 teaspoon ginger paste
6  sesame seed burger buns

Directions:
Bring rice vinegar, water, sugar, and sriracha to a boil in a small saucepan over medium heat. Cook until sugar has dissolved, about 2 minutes. Place cucumber and red onion in a flat-bottomed dish and pour vinegar mixture over the top. Set aside to pickle as you prepare the bulgogi. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until no longer pink, about 5 minutes. Drain and discard grease; return beef to skillet. Add soy sauce, brown sugar, green onions, sesame oil, sriracha, garlic, and ginger. Cook, stirring occasionally, until sauce begins to thicken, about 8 minutes. Serve bulgogi mixture on hamburger buns topped with the pickled cucumbers and onions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 sloppy bulJoegis

Calories: 402
Fat: 14.3 g
Saturated fat: 4.8 g
Carbohydrates: 49 g
Sugars: 23.1 g
Dietary fiber: 2 g
Protein: 18.8 g
Cholesterol: 45.6 mg
Sodium: 1408.6 mg
Instant Pot® Jalapeno-Chicken Popper Dip
Category: appetizers-and-snacks
By Soup Loving Nicole

Rich and creamy jalapeno popper dip made easy with the help of your multi-functional pressure cooker. Don't forget the butter crackers for dipping!

Ingredients:
8 ounces cream cheese, softened
4  jalapeno peppers, seeded and diced
1 cup shredded cooked chicken
1  green onion, chopped
½ cup real bacon bits
½ cup water
1 cup shredded Cheddar cheese
½ cup sour cream

Directions:
Combine cream cheese, jalapeno peppers, chicken, green onion, bacon bits, and water in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Cheddar cheese and sour cream. Stir until cheese is melted. Transfer dip to a serving dish and garnish with additional jalapenos, bacon bits, and Cheddar cheese if desired.

Prep time: 5 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 24 servings

Calories: 80
Fat: 6.6 g
Saturated fat: 3.9 g
Carbohydrates: 0.7 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 4.7 g
Cholesterol: 23.5 mg
Sodium: 137.2 mg