xiaoxl/recipe_data huggingface dataset:
Aunt Linda's Refrigerator Pickles


Ingredients:
cucumbers, onions, vinegar, sugar, canning salt

Directions:
"Heat the vinegar, sugar, celery salt, and canning salt until dissolved. ***Cool until all the way cool. It will take 2-3 hours. Put cukes and onions in juice to steep for about a week. We use left over gallon pickle jars to put this recipe inches. Needs to be able to be sealed or closed while in the fridge."
Decadent Double Chocolate Bundt Cake


Ingredients:
granulated sugar, water, butter, canola oil, all-purpose flour, granulated sugar, butter, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, low-fat milk, powdered sugar

Directions:
To prepare Glaze:
Combine first 4 ingredients in small saucepan.  Bring to a boil over medium high heat, stirring constantly.  Cool completely.
Preheat oven to 350°F.
To prepare cake:
Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush.  Sprinkle with 2 TBSP flour, shaking out excess.  Coat prepared pan with cooking spray.
Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes.  Add eggs and egg white one at a time, beating well after each addition.  Beat in vanilla.
Lightly spoon 3 cups flour into dry measuring cups; level off with knife.  Combine 3 cups flour with next 4 ingredients (through salt], stirring with a whisk.  Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.  Beat 2 minutes.  Fold in chips.  Spoon batter into prepared pan, swirl batter with a knife.
Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean.  Immediately pour glaze over cake  Cool cake on wire rack for 30 minutes.  Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.
Chicken Stew With Coconut Milk
Category: soups-stews-and-chili
By Ben S.

An easy microwave meal.

Ingredients:
1 pound skinless, boneless chicken breast, cut into bite-sized chunks
1 medium yellow onion, chopped or sliced
1 cup peeled potatoes, cut in 1-inch chunks
1 cup halved baby carrots
1 (9 ounce) package frozen baby lima beans
¼ (12 ounce) can diced tomatoes
1 cup canned coconut milk
1 cup fat-free, reduced-sodium chicken broth
1 tablespoon cumin
1 tablespoon curry powder
Salt and pepper to taste
¼ teaspoon hot sauce (such as Tabasco), or to taste
Parsley or cilantro for garnish

Directions:
Put all ingredients in a large microwave-safe bowl and mix thoroughly. Cover tightly and microwave on high for 30-40 minutes.

Yields: 6 servings

Calories: 265.1
Fat: 10.5 g
Saturated fat: 7.7 g
Carbohydrates: 23.3 g
Sugars: 2.7 g
Dietary fiber: 6.2 g
Protein: 21.2 g
Cholesterol: 39 mg
Sodium: 214.4 mg
Green Peppercorn Sauce


Ingredients:
chicken broth, beef broth, heavy cream, green peppercorns, brandy

Directions:
Rinse the pepper corns and set aside., Pan fry your meat, remove, then deglaze pan with broth., Stir over low heat until boiling, then add the cream and peppercorns., Boil for 8-10 minutes.  Add brandy and boil for 1 minute., Serve over meat.
Baked Potato Soup


Ingredients:
butter, margarine, onion, all-purpose flour, chicken broth, evaporated milk, baking potatoes, bacon, cheddar cheese, green onions

Directions:
Melt butter in large saucepan over medium heat.
Add onion; cook, stirring occasionally for 1-2 minutes or until tender.
Stir in flour.
Gradually stir in broth and evaporated milk.
Scoop potato pulp from one potato; mash.
Add pulp to broth mixture.
Cook over medium heat, stirring occasionally,until mixture just comes to a boil Dice remaining potato skin and potato (es] add to soup.
Heath though.
Season with salt and pepper.
Top each serving with bacon,cheese and green onion.
VARIATION: For a different twist to this recipe,omit the bacon,cheddar cheese and green onion.
Cook 2 tablespoons of shredded carrot with the onion and add 1/4 teaspoon dried dill weed to the soup when adding the broth.
Proceed as above.
Ruby's BBQ Sauce


Ingredients:
tomato sauce, water, catsup, vinegar, Worcestershire sauce, pepper, chili powder, allspice, liquid smoke

Directions:
Add all ingredients (except liquid smoke] to stove pot and bring to a boil.
Cover and simmer for 20 minute.
add liquid smoke.
Flourless Brownie Muffins


Ingredients:
chickpeas, eggs, pure maple syrup, baking soda, coconut oil, pure vanilla extract

Directions:
Preheat oven to 350° F.
Prepare 12 muffin cups by lining with muffin papers or coating with nonstick cooking spray; set aside.
Place chickpeas, eggs, maple syrup, cocoa powder, baking soda, coconut oil, and extract in blender or food processor; cover. Blend until smooth.
Divide batter among 12 prepared muffin cups.
Top each muffin with about four chocolate chips; push into batter.
Bake for 10 to 12 minutes, or until toothpick inserted in center comes out clean.  (NOTE:  Mine actually took about 25 minutes!].
Cool completely and enjoy!
Chicken Wings in Honey Sauce - Crock Pot


Ingredients:
chicken wings, honey, soy sauce, ketchup, garlic cloves, sesame seeds

Directions:
Rinse chicken and pat dry.
Cut off and discard wing tips.
Cut each wing at joint to make two sections.
Sprinkle wing parts with salt and pepper.
Place wing parts on broiler pan.
Broil 5-4 inches from heat 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to crock pot.
For sauce, combine honey, soy sauce, ketchup, oil and garlic in bowl.
Pour over chicken wings.
Cover and cook on low 4-5 hours or on high 2-2 /2 hours.
Garnish with sesame seeds, if desired.
Fagin's Slop


Ingredients:
butter, flour, 1% low-fat milk, Worcestershire sauce, crushed red pepper flakes, black pepper, Dijon mustard, salt, penne pasta

Directions:
Make a roux on low heat on the stove using ½ cup of butter and ½ cup of flour.
Add milk then cream then cheese to roux when it is melted(it’s ok to add random amounts of the ingredients listed above it will turn out rancid anyway.].
Add a dash of salt, crushed red pepper, dijon mustard and worcestershire sauce.
During steps 2-3 stir aggressively.
Very important: while the cheese mixture is cooling get out a large high sided pan and fill with water.
Add pink salt and warm up on a high heat until it's about to boil.
When it starts to boil add an entire box of pasta.
Strain pasta when slightly harder than al dente.
Gradually add pasta to cold sauce while warming up cold sauce.
Enjoy!
Tray-Baked Chicken Stroganoff


Ingredients:
chicken drumsticks, garlic cloves, cherry tomatoes, button mushrooms, sour cream, fresh chives

Directions:
Preheat oven to 200C/180C (fan forced].
Place chicken in a bowl and sprinkle with paprika and toss to coat and then place chicken in a baking dish.
Combine stock and garlic and pour over the chicken and then bake for 40 minutes turning chicken drumsticks half way through.
Cut tomatoes into small bunches and arrange tomatoes and mushrooms around chicken and season with salt and pepper and bake for 20 minutes or until vegetables are tender and chicken is cooked.
Set aside for 5 minutes and then transfer chicken and tomatoes to a plate.
Add sour cream to dish and stir to combine and then return chicken and tomatoes and sprinkle with chives.
Serve with crusty bread.
Carrot Cookies


Ingredients:
carrot, shortening, butter, sugar, egg, baking powder, salt, orange, zest of, orange, juice of, confectioners' sugar

Directions:
Cream shortening, soft butter and sugar.
Add egg and pureed carrots.  Beat well.
Add orange juice and orange peel.
Sift dry ingredients and add as mixer on low speed.
Add nuts.
Can cover and refrigerate before baking.
Drop by teaspoon on greased baking sheet.  Bake at 375 degree oven for 10 minutes.
Place cookie sheet on cooling rack for 5 minutes.
Remove cookies to another cooling rack, until cool to touch.
Make icing from remaining orange juice, rind and confectioners sugar.  I like to 'glaze' cookies, rather than 'ice' them.  Let sit on drying rack for 1 hour.  Place in covered container to store.
Victory's Kicked up Beer Steamed Shrimp


Ingredients:
white vinegar, water, salt, beer, Worcestershire sauce, onion powder, garlic powder, fresh lemon juice, paprika, cayenne pepper, raw shrimp in shells

Directions:
"in pot combine all ingredients except shrimp bring to a hard boil shut off heat add shrimp stir cover steam for 6 minutes its that easy enjoy."
Brandon's Gluten Free Fish Batter


Ingredients:
Bisquick, seasoning salt, cornstarch, garlic powder, onion powder, lemon pepper, milk

Directions:
Have your fish at room temperature.  Place them in a gallon storage bag with some Gluten free Bisquick.  Shake them to coat.  Put the fillets in a strainer to shake off the excess coating of Bisquick.
Mix all of the above dry ingredients together, add enough milk to make a thin batter.  Dip each fillet into batter and let the excess drip off before putting into your hot oil.
Kid Safe (Nut Free) Granola


Ingredients:
old fashioned oats, wheat germ, ground flax seeds, brown sugar, maple syrup, honey, salt, vanilla

Directions:
Preheat oven to 350 degrees.
Combine oats, cereal, and wheat germ or flaxseed in large bowl.
Heat brown sugar, maple syrup, honey, oil, and salt in saucepan just until sauce melts together.
Remove from heat, add vanilla, stir, and add to oat mixture.
Thoroughly fold sauce into the cereal.  This takes a bit of patience and the cereal mixture will appear a bit dry.
Spread onto greased jelly roll pan.
Bake approximately 20 minutes, taking out to stir (so the edges don't burn] every 6 or 7 minutes, until it is toasted to your liking.  I like it nice and crunchy so I let mine go about 24 minutes or so normally.
Cool, stirring every 5 minutes or so to ensure that it doesn't clump together too much - it will not harden in "clusters," rather it ends up a little looser like cereal, which is great for sprinkling over yogurt.
Store in airtight container.
*VARIATION for adults: Replace crisp rice cereal with 2 cups nuts of choice - almonds, walnuts, pecans, sunflower seeds, pumpkin seeds, etc. or combination.  Follow remainder of recipe as directed.
Whipped Cream Topping


Ingredients:
heavy cream, confectioners' sugar, vanilla extract, light corn syrup, salt

Directions:
in a mixer bowl, combine all the ingredients and whip until the cream is stiff and well defined peaks form.
don't walk away and leave the mixer on -- though -- the mixture can turn into butter in a matter of seconds.
Lemon Pound Cake Cookies
Category: desserts
By jaibux

I was trying to make lemon cookies, but ended up making something totally different and I was glad with the outcome.

Ingredients:
¾ cup white sugar
⅔ cup salted sweet cream butter, softened
2 cups all-purpose flour
2 teaspoons baking powder
2  eggs
2 teaspoons lemon extract

Directions:
Preheat oven to 400 degrees F (200 degrees C). Cream sugar and butter together in a bowl using an electric mixer until light and fluffy. Whisk flour and baking powder together in a separate bowl; gradually beat into creamed butter mixture until just combined. Beat eggs, 1 at a time, into butter-flour mixture until dough is thoroughly mixed; stir in lemon extract. Drop small scoops of dough onto a baking sheet. Bake in the preheated oven until cookies spring back when touched, 10 to 12 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 28 cookies

Calories: 196.2
Fat: 9.7 g
Saturated fat: 5.8 g
Carbohydrates: 24.6 g
Sugars: 10.8 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 49.8 mg
Sodium: 142.3 mg
Liz's Easy Garlic Herb Butter


Ingredients:
dried marjoram, dried thyme, dried rosemary, dried basil, unsalted butter, garlic cloves, lemon juice

Directions:
Make sure that your butter is softened. NOT MELTED.
Put all of your ingredients in a mixing bowl and beat it until everything is mixed well and incorporated. Your butter will probably be a little creamy.
Scrape the bowl and put your garlic butter in a container that has a lid and close the lid completely to make sure that no outside air will come inches
Stick your dish in either the fridge or your freezer.
I like to make this butter a day in advance so all of the ingredients can hang out. You don't have to let it sit if you need to use it immediately.
NOTE  : Keep in mind that a little will go a long way.
Sweet and Tangy Cole Slaw


Ingredients:
mayonnaise, mayonnaise, red onions, ground mustard, sugar, white vinegar

Directions:
In a large bowl combine all the ingredients for the dressing.  Taste for seasoning; add more salt, pepper or sugar is desired.
Add the Cole Slaw mix, mix well to combine.  Cover and refrigerate for at least 1 hour so the flavors can mingle.
Fruit Parfait Cake


Ingredients:
milk, sugar, Jello gelatin, ladyfinger

Directions:
In a bowl warm up 100ml milk and disolve the sugar in it.
Pure the apricots by using food processor and adding slowly the warmed milk.
Using water bath disolve 10gr jello in the rest of the milk. Add that to the apricot mix and stir well. Pour in rectangular shape pan and refrigerate for 2 hours.
Whip the cream using a hand mixer and add the rest of the jello to it. Stir well and pour over the cooled apricot mix. On the very bottom arrange a single layer of the lady finger cookies.
Refrigerate for at least 12 hours. Before serving flip the desert on a serving tray.
Easy 5-Ingredient Chili


Ingredients:
ground beef, chili powder, stewed tomatoes, kidney bean

Directions:
brown the ground beef., drain., add chili powder to taste, I usually cover the ground beef., add tomato soup., add stewed tomatoes, undrained., add kidney beans, undrained., heat up in skillet., serve.
Macaroni Salad from L&L Hawaiian BBQ


Ingredients:
water, elbow macaroni, onion, carrot, mayonnaise, white pepper, salt

Directions:
Bring water to a boil in a large pot or dutch oven.
Add the dried elbow pasta and boil for 12 minutes or until cooked.
Drain water and cool the pasta thoroughly.
Combine all remaining ingredients and chill for at least 1 hour.
[Notes: I always add salt to the pot of water so that the pasta is well seasoned. The onion in the macaroni salad at L & L Hawaiian BBQ is very small, more like minced. After dicing your onion, be sure and rinse it in cold running water to remove any bitterness. I never measure out the mayonnaise, just add enough until I am satisfied. The cookbook recommends using Best Foods or Hellman's mayonnaise. I often add 2-3 Tablespoons of milk right before serving to make sure that the pasta is moist enough. The original recipe adds one small can of oil based tuna (drained], but I haven't seen it added to the salad when I have ordered it. Some reviewers are commenting that the recipe is too salty and that the salt should be reduced, so please keep that in mind. I think that I just add to taste, but the 2 teaspoons is what is in the original recipe in the cookbook.].
UPDATE May 2014: I checked with my local L&L Hawaiian BBQ and they do NOT put tuna in their macaroni salad, it is totally vegetarian.
Truffled Mac & Cheese from Cookiing Light


Ingredients:
1% low-fat milk, onions, bay leaf, elbow macaroni, all-purpose flour, kosher salt, Fontina cheese, gruyere cheese, panko breadcrumbs, fresh parmesan cheese, garlic cloves

Directions:
Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil].  Cover and remove from eat; let stand 15 minutes.
Cook pasta according to package directions; drain.
Strain milk mixture through a solander over a bowl; discard solids.  Return milk to saucepan over medium heat.  Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended.  Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk.  Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly.  Remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees.  Gradually add cheeses, stirring until cheeses are melted.  Stir in pasta and truffle oil.
Spoon mixture into a 2 quart buttered baking dish.
Mix bread crumbs, parmesean cheese and garlic cloves together.  Sprinkle on top
Preheat broiler.
Place dish on middle rack in oven; broil 2 minutes or until brown.
(I preheated oven to 350 degrees and put into preheated oven for 15 minutes].
Solstice Shortbread


Ingredients:
unsalted butter, salt, sugar, vanilla extract, unbleached all-purpose flour, crystallized ginger

Directions:
1] Preheat the oven to 325°F Lightly grease two 9" round cake pans, or two 8" or 9" stoneware shortbread pans, or a combination.
2] Combine the butter, salt, sugar, and vanilla in a mixing bowl, and beat till smooth.
3] Place 1 cup of the flour in a food processor with the crystallized ginger. Process until the ginger is finely minced; this may take up to 1 minute.
4] Add this mixture, with the remaining 1 1/3 cups flour, to the butter-sugar mixture. Beat until well combined.
5] Divide the dough in half, and press half into each pan, smoothing the surface with your fingers or a pastry roller.
6] Prick the dough all over with a fork; this will prevent it from ballooning up or developing air bubbles as it bakes.
7] Bake the shortbread till it's golden brown all over, and a bit browner around the edges, about 35 minutes. Remove it from the oven.
8] Loosen the edges of the shortbread from the pan, using a table knife or heatproof nylon spatula. Wait just a minute or two, then turn the shortbread out of the pan onto a piece of parchment or a clean work surface.
9] Use a bench knife, a knife, or (easiest] a rolling pizza cutter to cut each round into 12 wedges. Do this immediately, while the shortbread is still warm. If you wait, it'll be difficult to cut.
10] Transfer the wedges to a rack to cool.
NOTE*:  One reviewer suggested 'browning the butter' first.
Mediterranean Pot Roast


Ingredients:
flour, seasoning salt, black pepper, olive oil, onions, garlic, dried thyme, crushed tomatoes, dry red wine, Worcestershire sauce, bay leaves, small red potatoes, red bell peppers, zucchini, button mushroom, fresh parsley

Directions:
Mix the flour with seasoning salt and pepper, then lightly coat the roast in the flour (reserve any remaining flour].
In a Dutch oven heat olive oil over medium heat.
Add in the roast and brown on all sides (this should take about 15 minutes].
Remove the roast to a plate and add in onions, garlic, chili flakes (if using] and thyme; saute until the onions begin to brown (about 5 minutes].
Add in the reserved flour mixture and stir until the fat absorbs the flour.
Add in crushed tomatoes, red wine, Worcestershire sauce and bay leaf; bring to a boil, then cover with a tight-fitting lid.
Season sauce with salt and pepper.
Reduce the heat to low or medium low and simmer for about 2 hours (turning the roast occasionally, if you are simmering on low heat then you might have to cook the roast longer].
When the roast has cooked for the 2 hours, add in potatoes, bell peppers, and whole mushrooms.
Cover and simmer for another 30-35 minutes.
Add in zucchini and cook the last 10 minutes.
Stir in the chopped fresh parsley just before serving.
Delicious!
Sausage and Macaroni Casserole


Ingredients:
green beans, Dijon mustard, parmesan cheese

Directions:
Preheat oven to 350 degrees F., Prepare macaroni & cheese according to box directions., Meantime, steam & quarter green beans., Spoon macaroni & cheese around edge of 8 inch pie plate., Mix cooked beans & mustard, then place them in center of macaroni., Arrange sausages on top of macaroni, then sprinkle with grated Parmesan cheese., Bake, uncovered, 15 minutes or until thoroughly heated.
Reuben Pierogi Bake


Ingredients:
pierogi, deli corned beef, sauerkraut, swiss cheese

Directions:
Preheat over to 425 degrees.
In a saucepan, bring 2 quarts of water to a boil; add pierogies and cook for about 5 minutes or until they float.
Drain and transfer pierogies into a greased 10 inch round baking dish.
Layer on top of the pierogies:  corned beef, sauerkraut, dressing and end with the swiss cheese.
Bake for 10 minutes or until pierogies are hot and cheese melts.
Pasta Caprese (Pasta With Tomatoes, Mozzarella & Fresh Basil


Ingredients:
plum tomatoes, fresh mozzarella cheese, extra virgin olive oil, red wine vinegar, fresh basil, penne pasta, salt, ground black pepper

Directions:
Mix tomatoes, mozzarella, oil and vinegar in medium bowl. Season with salt and pepper. Let stand 1 hour at room temperature. Mix in basil.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain.
Return pasta to pot. Add tomato mixture and toss gently to blend.  Season with salt and pepper and serve.
Big John's Killer Caesar Salad Dressing


Ingredients:
mayonnaise, egg substitute, egg, parmesan cheese, water, olive oil, lemon juice, anchovy paste, garlic cloves, sugar, black pepper, salt, parsley

Directions:
Combine all ingredients in a medium bowl.
Whisk for 1 minute.
Cover and refrigerate for a minimum of 2 hours (over night is best].
Buffett Blueberry Blaster Margarita


Ingredients:
fresh blueberries, frozen blueberries, triple sec, blue curacao, pineapple, cherries, coarse salt

Directions:
Frozen: Blend all ingredients to serve frozen.
On the Rocks:  Blend blueberries first if you plan on serving this on the rocks.  Mix ingredients and pour over ice.
Coconut-Almond Chocolate No-Bake Cookies


Ingredients:
sugar, salt, milk, butter, corn syrup, almond butter, vanilla extract, quick-cooking oatmeal, unsweetened flaked coconut

Directions:
In a large saucepan, stir together sugar, cocoa and salt.  Then stir in milk.
Cut butter into 1 tbs. chunks and add it to the saucepan as well as the corn syrup.  Place saucepan over medium-high heat, stirring occasionally until mixture reaches a slow-rolling boil.  Boil for 3 minutes, stirring constantly as to avoid burning on the bottom of the pan.
Remove pan from heat.  Stir in almond butter and vanilla until smooth.
Stir in oatmeal and coconut until thoroughly incorporated, and mixture begins to stiffen.
Immediately drop by teaspoonfuls onto waxed paper.  Allow to cool for at least 1 hour to ensure cookies harden properly.
Store in an air-tight container and enjoy!
Over Easy Eggs Benedict


Ingredients:
mayonnaise, unsalted butter, fresh lemon juice, eggs, English muffins

Directions:
In a medium bowl, whisk the mayonnaise, butter, lemon juice, and a pinch each of salt and pepper until smooth.
Coat a large nonstick skillet with a thin sheen of butter over medium heat. Add the eggs and cook until the bottoms are just set and not browned, about 1 minute. Carefully fold half of each egg white over the yolk to enclose it, forming a half moon shape. Cook until the whites are just set, but the yolks are still runny, about 2 minutes.
Place 1 slice of ham on each English muffin half. Top with an egg and the sauce.
Ayaou M'semmen


Ingredients:
flour, salt, water, butter

Directions:
Make a well in the center of the flour, place the salt in the well and add the water small amounts at a time. Knead well to form a very smooth dough. Using well oiled hands, make balls the size of a tangerine and place them on an oiled surface. Counter top, table, marble block etc.
Spread out the balls one by one with the palm of your oiled hand stretching the dough gently in all directions until it is very thin.
Fold in the 4 sides to form a square approximately 3-4 inches in size.
Cook briefly in a well buttered skillet on both sides until lightly browned.
Served with honey or sugar these are a wonderful breakfast or snack.
We also stuff them(occasionally here in Morocco] before folding with sweet mixtures such as ground almonds and sugar or with onions, parsley, and spices; meat can be added as well. We like to stuff them with my precooked kefta (sometimes]but always with onions, parsley and tomato (either a bit of Hajar's Wicked Sauce Tomatish], fresh thinly sliced then diced tomato, pounded tomato or a small bit of tomato concentrate. If stuffing, these are always stuffed thinly, not as bulging pockets.
The number of servings is an approximation and has to be as no 2 people make them into the exact same sized pieces. Cooking time is for cooking an entire batch.