xiaoxl/recipe_data huggingface dataset:
Air Fryer Baba Ganoush
Category: appetizers-and-snacks
By Allrecipes

Eggplant and garlic are roasted in the air fryer and then blended up into a rich, creamy baba ganoush dip that's a perfect party offering when served with pita chips.

Ingredients:
1 medium eggplant, halved lengthwise
½ teaspoon kosher salt
5 ½ tablespoons olive oil, divided
1 bulb garlic
¼ cup tahini (sesame seed paste)
2 tablespoons lemon juice, or more to taste
¼ teaspoon ground cumin
⅛ teaspoon smoked paprika
2 tablespoons crumbled feta cheese
1 tablespoon chopped fresh parsley
½ teaspoon lemon zest

Directions:
Sprinkle cut sides of eggplant with salt. Let stand for 20 to 30 minutes. Blot dry with paper towels. Preheat an air fryer to 400 degrees F (200 degrees C). Brush cut sides of eggplant with 1 tablespoon olive oil. Cut off the top 1/4 inch from the garlic bulb, exposing the cloves. Brush cloves with 1/2 tablespoon olive oil and wrap bulb in aluminum foil. Place eggplant and garlic in the air fryer basket. Cook in the preheated air fryer until eggplant and garlic are tender and eggplant is deep golden brown, 15 to 20 minutes. Remove and allow to cool, about 10 minutes. Scoop flesh from eggplant and place into the bowl of a food processor. Add tahini, lemon juice, 4 cloves of roasted garlic (reserve remaining roasted garlic for another use), remaining 4 tablespoons olive oil, cumin, and paprika; pulse to a moderately smooth consistency. Top with feta cheese, parsley, and lemon zest.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 214.6
Fat: 18.6 g
Saturated fat: 3 g
Carbohydrates: 11.1 g
Sugars: 2.5 g
Dietary fiber: 4.3 g
Protein: 3.7 g
Cholesterol: 2.8 mg
Sodium: 210.8 mg
Twinkie® Wiener Sandwich
Category: main-dish
By Kevin

Probably one of the most infamous - or obscure - snacks in the world!  Originally created by 'George Newman' ('Weird Al' Yankovic) in the movie 'UHF' - it has gained an almost cult-like following (as has the movie itself)!

Ingredients:
4  hot dogs
4  cream-filled sponge snack cakes (such as Twinkies™)
4 (4 inch) squirts of pressurized canned cheese (such as Easy Cheese™), or to taste

Directions:
Bring a saucepan of water to a boil over high heat. Add hot dogs, and boil until thoroughly hot, about 5 minutes; drain and keep warm. Meanwhile, unwrap the snack cakes, and place onto a cutting board, upside-down. Cut halfway through the bottoms of the snack cakes with a small, serrated knife to create "buns" for the hot dogs. Blot the hot dogs with a paper towel to remove excess water and place a hot dog inside each "bun". Remove the protective top from the can of cheese, and hold the nozzle close to, but not touching, the exposed side of the hot dog. Dispense cheese by decisively pressing the nozzle towards the hot dog and slowly drawing the tip along the hot dog in a straight line, or decorative pattern of your choice.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 4 Sandwiches

Calories: 391.5
Fat: 24.9 g
Saturated fat: 10.5 g
Carbohydrates: 31.9 g
Sugars: 3.7 g
Dietary fiber: 0.3 g
Protein: 10.2 g
Cholesterol: 54.6 mg
Sodium: 1192.3 mg
Mexican Red Chile Sauce


Ingredients:
hot water, tomato sauce, garlic clove, salt, oregano leaves, ground cumin

Directions:
Preheat oven to 400 degrees F.
Place chiles on a baking sheet. Toast lightly in oven, 3 or 4 minutes, until they give off a mild aroma. Do not burn, otherwise, chiles will be very bitter.
Remove chiles from oven and set aside until cool enough to handle.
Remove and discard stems, seeds, and any pink pithy materials.
Rinse chiles in cool water, drain briefly, then cover with hot water and soak for an hour.
Process chiles in blender with enough of the soaking water to obtain a nice, blended consistency.
Add remaining water, tomato sauce, garlic, oil, salt, oregano, and cumin. Simmer, uncovered, for 10 minutes, stirring occasionally.
Sauce can be refrigerated for up to 1 week or frozen for later use.
Olive Oil-Poached Tuna
Category: world-cuisine
By Chef John

You're perfectly happy eating regular canned tuna until the day you taste the imported, olive oil-packed tuna and realize exactly what you've been missing. You tell people that there's nothing better, but that's not entirely true. There's this. By gently poaching fresh ahi tuna in olive oil, you can create a tuna fish of exceptional quality. The taste and texture are amazing, and you can adapt this in many ways. Besides switching up herbs and seasonings, you can cook the fish to a wide range of doneness.

Ingredients:
2 (10 ounce) thick-cut ahi tuna steaks
2 cloves garlic, bruised
6 sprigs fresh thyme
1 pinch red pepper flakes, or to taste
2 cups olive oil, or as needed
sea salt to taste

Directions:
Let tuna rest at room temperature for 10 to 15 minutes. Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes. Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature. Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.

Cook time: 10 mins
Total time: 1 day
Yields: 2 servings

Calories: 608
Fat: 36 g
Saturated fat: 6.6 g
Carbohydrates: 1.3 g
Dietary fiber: 0.3 g
Protein: 66.5 g
Cholesterol: 108.5 mg
Sodium: 271.4 mg
Diana's Garlic and Herbs Marinaded Chicken Breasts


Ingredients:
boneless skinless chicken breasts, white rice

Directions:
Preheat oven to 350F.
Rinse chicken and place in baking dish (large enough to fit the four breasts comfortably].
Pour entire bottle over chicken breasts, lifting pieces to make sure the marinade gets underneath.
Bake for 45-60 minutes or until internal temperature is between 165-170F.
*In the last 20 minutes begin rice.
**Serve chicken over rice, making sure to add some of the marinade over top!
Skordalia (Greek Potato & Garlic Dip)


Ingredients:
russet potato, kosher salt, kosher salt, garlic cloves, extra virgin olive oil, water, fresh lemon juice, white wine vinegar, fresh ground black pepper

Directions:
Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. Drain the potatoes and let cool slightly.
Rub the skins off the potatoes and discard them. Coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. Serve.
Teresa's Apple Pie


Ingredients:
apples, sugar, flour, cinnamon, ground nutmeg, milk, sugar

Directions:
In a small mixing bowl stir together the sugar, flour, cinnamon and nutmeg.
Mix the apples and the spice mixture in a large bowl until well combined.
Roll out two of the pie crusts and place in the bottom of two 9" glass pie pans.
Divide the apples between the two pie crusts.
Roll out the remaining pie crusts one at a time for the tops.Either fold the dough in quarters and cut 3 slits on each edge, or get a pie crust cutter and make a design as in the picture.
Place the top crust on the apples.
Cut the hangover crust to about an inch all the way around.
Roll the top and bottom crusts down and under.
Using your thumb and pointer fingers on one hand and a bend knuckle on the other hand, Push the crust with your knuckle in between your fingers to make a pretty edge.
Brush top with milk and sprinkle with sugar.
Bake at 350* for 60-70 minutes, or until crust is golden brown.
Russian Tea Mix (Orange Spiced Tea)


Ingredients:
instant tea, sugar, clove, ground cinnamon

Directions:
Mix all ingredients together and store in a covered container., To use, dissolve 2 tsp mix in one cup of hot water.
Turkey in a Smoker
Category: meat-and-poultry
By Doug Kacsir

This is a great recipe for smoked turkey. A barbecue grill is nearly impossible to cook a large bird. A smoker is best for this. I prefer hickory chips or hickory wood. Hickory generates a more even smokiness than other woods, and it does not matter whether the wood is green or seasoned. Mesquite, if not well seasoned, will generate a creosote type coating because of the sap that oozes out of the wood while cooking.

Ingredients:
1 (10 pound) whole turkey, neck and giblets removed
4 cloves garlic, crushed
2 tablespoons seasoned salt
½ cup butter
2 (12 fluid ounce) cans cola-flavored carbonated beverage
1  apple, quartered
1  onion, quartered
1 tablespoon garlic powder
1 tablespoon salt
1 tablespoon ground black pepper

Directions:
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Prep time: 20 mins
Cook time: 10 hrs
Total time: 10 hrs 20 mins
Yields: 1 (10 pound) turkey

Calories: 625.2
Fat: 31.7 g
Saturated fat: 11.6 g
Carbohydrates: 9.8 g
Sugars: 7.6 g
Dietary fiber: 0.7 g
Protein: 71.2 g
Cholesterol: 225.1 mg
Sodium: 1184.8 mg
Popsicles


Ingredients:
Jello gelatin, sugar, boiling water, cold water

Directions:
Dissolve Jello and sugar in boiling water.
Dissolve Kool-Aid in cold water.  Pour Kool-Aid and Jello mixture together.
Pour into small (3 oz] paper cups, ice cube trays, or pop molds.
Freeze until almost firm.
Insert popsicle sticks, party picks, etc. and freeze until firm.
Blue Cheese Salad Dressing


Ingredients:
blue cheese, Hellmann's mayonnaise, lemon juice, cider vinegar, fat free sour cream, black pepper, salt

Directions:
Blend all ingredients together except blue cheese., Crumble in blue cheese., Chill.
Garlic Chicken Puffs
Category: appetizers-and-snacks
By yoyo

I got this recipe from my mom. Has a great taste. It is very easy to make so the kids can enjoy cooking as well. Serve it as an appetizer for any party.

Ingredients:
cooking spray
2 (5 ounce) cans chicken chunks, shredded
2 ounces cream cheese, or more to taste
½ teaspoon garlic powder
1 (8 ounce) can refrigerated crescent roll dough

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Stir chicken, cream cheese, and garlic powder together. Unroll crescent rolls and cut each triangle in half into 2 triangles, for a total of 16 triangles. Lay triangles out on a flat work surface. Place 1 teaspoon of the chicken mixture in the center of each dough triangle and fold corners over the mixture into the center. Place folded dough pieces onto prepared baking sheet. Bake in the preheated oven until golden brown and puffed, 12 to 14 minutes; cool before serving.

Prep time: 15 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 16 servings

Calories: 97.1
Fat: 5.7 g
Saturated fat: 1.9 g
Carbohydrates: 5.7 g
Sugars: 1 g
Protein: 5.1 g
Cholesterol: 14.9 mg
Sodium: 209.8 mg
Chicken Tagine


Ingredients:
fresh parsley, fresh cilantro, ground cumin, ground turmeric, garlic, chicken breast halves, chicken thighs, chicken drumsticks, reduced-sodium chicken broth, green olives, fresh lemon rind, lemon juice, salt, plum tomatoes, cilantro

Directions:
Combine first 5 ingredients in a small bowl, and rub over chicken.
Place chichen pieces in a 13 X 9-inch baking dish; add the broth and the next 5 ingredients (broth through tomatoes].
Cover and bake at 400 degrees for 1 hour or until chicken is done.
Serve the tagine over the couscous, and garnish with cilantro sprigs, if desired.
Easy Peach Tart


Ingredients:
nutmeg, cinnamon, sugar, flour, lemon juice, rum, milk, parchment paper

Directions:
Preheat oven to 375 degrees.
Place pie crust on a parment paper lined cookie sheet.
Put the remaining ingredients, except the milk, into a large zip-close bag and shake until peaches are coated.
"Dump" peach mixture into a mount in the center of the crust and "pat down" so the peaches are about 1 inch from the sides.
Fold the lip of the pie crust over the edge of the peaches.
Coat the edge of the crust with milk.
Bake 35 minutes or until mixture is bubbly and crust is golden brown.
Allow to set before serving.
(If your crust bakes faster than your peaches, just cover the it with some foil.].
Fresh Nectarine Cake


Ingredients:
butter, sugar, eggs, peach yogurt, plain yogurt, nectarines, lemon, juice and rind of, flour, baking powder, ground cinnamon

Directions:
Mix the butter and sugar together in a food processor or large bowl until creamy.
Add the eggs and mix well.
Mix in the yoghurt, nuts, fruit, lemon juice and rind, flour, baking powder and cinnamon, don't overmix, just mix until ingredients are loosely combined.
Pour into a well-greased and baking-paper lined 20cm cake pan.
Bake at 180°C for 55-60 minutes.
Cool on wire rack.
Serve dusted with icing sugar, and accompanied by ice cream or softly whipped cream.
Gingered Acorn Squash Soup


Ingredients:
acorn squash, olive oil, crushed red pepper flakes, garlic, yellow onion, russet potatoes, vegetarian chicken broth, vegetable broth, soymilk, milk, white miso, dry sherry, garlic granules, ground ginger, ground nutmeg, nutmeg

Directions:
Cut the acorn squash in half, crosswise.
Scoop out seeds and discard.
Place cut side down in 9 x13 baking pans (you will need two] and add about one inch of water.
Bake for an hour.
Remove from pans and set aside to cool.
If the squash are rather small, it might take as many as five squash to make the required six pounds.
Simply quarter some of the smaller squash to fit the baking pans.
Warm the oil and crushed pepper in a five-quart saucepan, over medium-high heat for one minute.
Add the garlic, onion, and ginger.
Cook for three minutes, add potatoes and cook mixture, stirring frequently for five minutes or until the potatoes soften.
Add boiling broth and reduce heat to medium low.
Scoop cooked squash (about eight cups] into a large bowl and mash lightly before adding to the pot.
Simmer for 15 minutes, stirring occasionally.
Remove soup to food processor in batches, adding some soymilk to each batch.
Return the purée to the soup pot.
Place miso in a small bowl, add the sherry, and blend with a fork or small whisk.
Add to the soup with the garlic, ginger, and nutmeg.
Simmer gently for 10 minutes.
Do not boil.
(Soup may be thinned with additional broth.] Sprinkle with a light dusting of nutmeg.
Enjoy!
Yield: 8 servings.
Joanna's Easy Homemade Ricotta


Ingredients:
milk, lemon juice, vinegar

Directions:
Mix the milk and the juice together in a saucepan.
Heat the milk slowly stirring continuously and curd will form as the temperature increases.
Keep heating and stirring until just short of boiling.
Do not allow to boil.
Line a sieve with a double layer of clean cheesecloth and pour the milk mixture through the sieve.
The milk mixture will separate leaving ricotta cheese in the muslin and whey in the container underneath.
Put the ricotta in the refrigerator and use within the next 48 hours.
Microwave Mochi


Ingredients:
water, sugar, vanilla

Directions:
Mix together all ingredients except kinako using an electric mixer.
Mix only until batter is smooth, do not over mix.
Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil.
Pour batter into the pan & cover with plastic wrap.
Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes.
Carefully remove the plastic wrap, allowing the steam to escape away from you.
Cool.
Cut into 12 pieces using a plastic knife.
Place some kinako on some plastic wrap and roll mochi in it.
Note: cooking time may have to be adjusted, depending on your microwave.
Mochi is done when center is firm.
Tortellini and Spinach Soup


Ingredients:
fresh spinach, olive oil, bacon, garlic, onion, chicken broth, diced tomatoes, great northern beans, parmesan cheese

Directions:
Wash spinach thoroughly and tear into pieces.
Heat oil in large soup pot over medium high heat.  Add bacon, if desired, cooking until lightly browned.  Add garlic and onion and cook until browned, about 10 to 15 minutes.
Stir in broth, tomatoes and seasoning and bring to a boil.
Add tortellini and simmer just until tender, about 7 to 10 minutes.
Add spinach, salt and pepper to taste and beans.  Heat until warmed through.
Top with Parmesan cheese and serve.
Roasted Garlic Dip
Category: appetizers-and-snacks
By chase

Great with london broil or any meat. Delicious with potatoes as well!

Ingredients:
3 heads   garlic, unpeeled
1 tablespoon olive oil
½ cup sour cream
¼ cup mayonnaise
1  green onions, chopped
1 tablespoon red wine vinegar
½ teaspoon salt
¾ tablespoon ground black pepper

Directions:
Preheat an oven to 300 degrees F (150 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with a small amount of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 1 hour. Remove, and allow to cool to room temperature. Once cool, squeeze the garlic cloves out of their skins and into a mixing bowl. Mash well with a wire whisk, then add the sour cream, mayonnaise, green onions, vinegar, salt, and pepper. Whisk until evenly blended, then refrigerate 2 to 4 hours to allow the flavors to blend.

Prep time: 15 mins
Cook time: 1 hr
Total time: 3 hrs 45 mins
Yields: 1 1/4 cups

Calories: 103.2
Fat: 8.2 g
Saturated fat: 2.4 g
Carbohydrates: 6.7 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 7.1 mg
Sodium: 156.9 mg
Jalapeno Poppers I
Category: appetizers-and-snacks
By PAULA P

Sharp Cheddar cheese is the rich, delicious filling for these spicy favorites! They are baked rather than deep fried. You'll want to pop them down one after another!

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded sharp Cheddar cheese
¼ cup mayonnaise
15  fresh jalapeno peppers, halved lengthwise and seeded
2  eggs, beaten
½ tablespoon milk
1 ½ cups crushed corn flake cereal

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 30 jalapeno poppers

Calories: 186.6
Fat: 13.8 g
Saturated fat: 7.1 g
Carbohydrates: 9.8 g
Sugars: 1.5 g
Dietary fiber: 0.4 g
Protein: 6.5 g
Cholesterol: 58.3 mg
Sodium: 235.4 mg
Peanut Butter Fudge with Marshmallow Creme
Category: desserts
By Teresa

An easy recipe for peanut butter fudge. This uses real peanut butter, not peanut butter chips.

Ingredients:
4 cups white sugar
1 cup evaporated milk
½ cup margarine
1 cup peanut butter
1 cup marshmallow creme

Directions:
Line a 9x13 inch pan with foil or parchment paper. In a medium saucepan, combine the sugar, evaporated milk and butter. Cook over medium heat stirring frequently until it comes to a boil. Boil for 10 minutes, remove from heat and stir in peanut butter and marshmallow creme. Pour into the prepared pan and chill until set. Cut into squares and serve.

Prep time: 5 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 1 9x13 inch pan

Calories: 253.8
Fat: 10 g
Saturated fat: 2.3 g
Carbohydrates: 39.9 g
Sugars: 37.4 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 3 mg
Sodium: 114.9 mg
Zuppa Italiano


Ingredients:
olive oil, onion, garlic cloves, carrot, celery, mild Italian sausage, dried oregano, dried basil, dried red pepper flakes, salt, diced tomatoes with juice, tomato sauce, chicken broth, cannellini beans, parsley, parmesan cheese

Directions:
Heat oil in a large, heavy stew pot on medium heat., Add onion and cook til soft., Add carrots, celery & garlic.  Cook for about 3 minutes., Remove veggies from the pot to a bowl & set aside., Add sausage to the pot.  Crumble and cook till brown.  Drain off grease., Add sausage & veggies back to the pot., Add oregano, basil, pepper flakes & salt.  Stir to coat well with spices., Add tomatoes, tomato sauce, broth and beans., Bring to a boil.  Reduce heat & simmer for about an hour., Add the tortellini and simmer for 10-15 minutes or till tortellini is done., Serve with parsley and parmesan cheese sprinkled on top.
Lemon Poppy Seed Muffins


Ingredients:
all-purpose flour, whole wheat pastry flour, wheat germ, poppy seeds, salt, baking soda, baking powder, Splenda Sugar Blend for Baking, lemon, zest of, eggs, buttermilk, lemon juice

Directions:
Heat oven to 375 degrees F.
Grease muffin tin or line with paper liners.
Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
Spoon batter into muffin cups.
Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
Cool in pan for 5 minutes and serve warm.
Russian Root Beer


Ingredients:
vanilla vodka, Kahlua

Directions:
"Serve over ice in a rocks glass."
Apple Betty


Ingredients:
apples, brown sugar, quick-cooking oats, flour, butter, cinnamon

Directions:
Pre heat oven to 350., peel apples and cut or slice them., put cut apples in baking dish., Sprinkle apples with cinnamon., mix oats, flour, sugar and melted butter., Stead mixture on top of apples., bake at 350 for 35 minutes.
Onion Bread


Ingredients:
water, onion, garlic cloves, butter, flour, sugar, dry milk, salt

Directions:
Measure and add liquid ingredients to the bread pan.
Measure and add dry ingredients (except yeast] to the bread pan.
Use your finger to form a well (hole] in the flour where you will pour the yeast.  Yeast must NEVER come into contact with a liquid when you are adding ingredients.  Measure the yeast and carefully pour into the well.
Close up bread machine.
Choose the "basic" setting that most machines have - it's the three hour setting on mine.
I always use the "light" crust color because the bread comes out quite a bit softer.