xiaoxl/recipe_data huggingface dataset:
Strawberry Cookies (No-Bake Date Nut Cookie)


Ingredients:
butter, egg, sugar, coconut, dates, dates, salt, vanilla, walnuts, sugar

Directions:
In a large saucepan, melt butter.
Add slightly beaten egg, sugar, coconut, dates and salt.
Cook, stirring constantly, until thick.
Remove from heat and add vanilla.
Add cereal and nuts.
Cool slightly.
Butter hands and roll a heaping teaspoon into a ball and then add a point to make it into the shape of a strawberry.
Immediately roll in red sugar and place on waxed paper (kids can help with this step since the faster you roll them in sugar, the better].
When all the cookies are made, add green icing stems (I use decorator tip #349].
When stems are firm to the touch, place in candy papers and store in an airtight container.
Now That's a Milkshake!


Ingredients:
coconut milk, peach yogurt, nectarine, nectarines

Directions:
Into the blender pour the following ingredients; coconut milk, yogurt, orange juice and ice cream,  processing until smooth.
Next add the peach slices, the nectarine slices and the ice cubes and process until smooth.
Pour the mixture into chilled glasses and garnish with the nectarine slices.
Chicken & Chanterelle Phyllo Cups


Ingredients:
leek, butter, salt, white wine, mascarpone cheese, cream cheese, garlic powder, fresh cilantro, phyllo dough

Directions:
Preheat oven to 350 degrees.
Saute mushrooms, leeks & salt in butter until softened.
Add white wine & simmer until liquid is absorbed.
In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.
Stir in shredded chicken & cilantro.
Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.
Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs.  Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel].
Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.
Repeat steps 3 & 4 until all of the phyllo sheets have been used.
Fill each cup about 2/3 full with chicken & cheese mixture.
Fill cups the last third with mushroom & leek mixture.
Sprinkle the top of each cup with remaining breadcrumbs.
Bake uncovered at 350 degrees for 25-30 minutes.
Cool for 5 minutes before removing from muffin tin.
Creamy Tarragon Chicken


Ingredients:
boneless skinless chicken breast, sour cream, dry sherry, Dijon mustard, fresh tarragon, sugar, salt, pepper

Directions:
Pre-heat oven to 350°F., Blend the sour cream, sherry, mustard, tarragon, sugar, salt and pepper., Place chicken breasts in 13" x 9" baking dish and top with the creamy mixture., Bake for 35-45 minutes or until chicken is golden brown., Serve with sauce from the baking dish.
Elimination Diet Hummus


Ingredients:
dried garbanzo beans, water, tahini, salt, garlic clove, frozen spinach, dried parsley

Directions:
Night before- If using dried peas bring the peas to a boil in 5 cups of water. Boil for three minutes, then remove from heat and cover. Leave overnight.
Drain and rinse the peas (both dried & canned] in batches place on a papertowel. Run each batch over with a rolling pin. Then remove any loose skins.
Once the skins are removed, place in pressure cooker with 5 cups of water. Bring to pressure and cook for 25 minutes and let pressure drop naturally.
Drain the chickpeas, but make sure to retain a 1/2 cup of cooking water.
Pour all the chickpeas in the food processor and add all the other ingredients. You want to blend them for about 2 minutes. The longer you blend it the smoother it is. It goes very creamy when you've got it right.
The mixture will be a bit runny, it firms up as it cools.
Optional: Remove about half the houmous (500-600 grams] and add the spinach and parsley. Blend again until even.
Houmous is fine in the freezer just freeze in convenient portions. Then just let it thaw a couple of days in the fridge, but in a pinch the microwave can help speed things along. Just make sure to stir frequently. I'd advise using a glass container in the microwave as plastic might go funny due to the oil.
Broccoli and Cheddar Quiche


Ingredients:
onion, broccoli, eggs, Miracle Whip, milk, sharp cheddar cheese

Directions:
preheat oven to 375°F Place vegetables in skillet sprayed with cooking spary; cook on medium heat 5 minute or  until vegetables are tender, stirring occasionally. set aside.
beat eggs, dressing and milk into a medium bowl with wire whisk untill well blended. stir in vegetable mixture and cheese; pour into pie shell. place pie shell on baking sheet.
bake on baking sheet 40 to 45 minute or until center is set and quiche is golden brown. Let stand 10 minute before cutting into slices that you can serve.
Coconut Cherry Fluff


Ingredients:
cherry pie filling, flaked coconut, pecans

Directions:
Combine all ingredients in a large bowl and mix well., Chill several hours or overnight.
Sweet Potato Salad


Ingredients:
purple sweet potato, sweet potato, other sweet onion, green bell pepper, orange bell pepper, red bell pepper, yellow bell pepper, sugar, white vinegar, salt, prepared mustard, Worcestershire sauce, pepper, bay leaf, garlic cloves, onions

Directions:
Boil sweet potatoes until cooked, but still firm.
Chill, peel, and dice.
Mix with onion and peppers.
Mix all ingredients for dressing together and chill for a couple of hours or overnight.
Remove garlic, onion, and bay leaf from dressing.
Shake dressing and pour over salad at least one hour before serving.
Hot Chicken Wing Dip
Category: appetizers-and-snacks
By Shauna

This is an easy way to enjoy your hot wings and ranch dressing!

Ingredients:
1 pound skinless boneless chicken breasts
1 (8 ounce) bottle ranch dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper sauce
1 (16 ounce) package shredded Cheddar cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Heat a non-stick skillet over medium heat.  Add chicken breasts and cook until juices run clear, about 4 minutes per side. Remove to a cutting board to cool completely. Use a fork to shred the meat into strands. Pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. Add the shredded chicken and mix well. Spread the mixture into a 9x13 inch baking dish. Sprinkle the Cheddar cheese over top of the chicken mixture. Bake in the preheated oven until the cheese is bubbling, about 10 minutes.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 cups

Calories: 161.2
Fat: 13.9 g
Saturated fat: 6.8 g
Carbohydrates: 1.1 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 7.9 g
Cholesterol: 40.8 mg
Sodium: 485.2 mg
Toffee Pop Balls


Ingredients:
cream cheese, icing sugar, Baileys Irish Cream

Directions:
Process the biscuits in a food processor until they resemble small chunky bits of biscuit.  You will have a mixture of fine crumbs and chunky bits of biscuit.  If you don't have a food processor you can put these in a bag and bash with a rolling pin -very therapeutic after a hard day at work!
Beat the cream cheese, icing sugar and Baileys (if using] until well combined and creamy.
Add the ground biscuits and combine until well mixed.
Add coconut a little at a time until the mixture is relatively stiff.  It should still feel a bit gooey as it will harden in the fridge.
Cover the bowl and put in the fridge until this is firm, which should take about 2-4 hours.
Put the remaining coconut in a bowl.  Using a teaspoon, take small amounts of the biscuit mixture from the bowl and roll into balls, then roll in the coconut.
Keep in a container in the fridge until using.
Pork Chops Charcutiere


Ingredients:
onions, tomato paste, dry mustard, brown sugar, flour, cold water

Directions:
Heat oil in a skillet. Add chops and brown lightly on both sides. Add onions. Cover pan and simmer on low heat for 5 minutes.
Add salt and pepper, to taste and continue cooking, covered, over low heat until chops are cooked through, 10-15 minutes. Remove chops from pan.
To the onions in the pan, add the consomme, tomato paste, dry mustard, and brown sugar. Bring to a boil. Reduce heat and simmer 2 minutes.
Blen together flour and water. Pour into mixture in pan, stirring, and continue to cook until thick. Put chops in gravy in pan and reheat.
Sauerkraut Knishes


Ingredients:
potatoes, water, sauerkraut, caraway seed, water, turmeric, salt, unbleached white flour, baking powder

Directions:
Cook the potatoes in 2 cups of boiling water in a covered pot for 20 minutes.  Drain.
Heat the sauerkraut and caraway seeds in 1/8 cup of water in a small pot over medium heat for 5 minutes.
Mash cooked potatoes and divide mixture into thirds.  Stir 1/3 of the mashed potatoes with sauerkraut mixture.  Mix remaining mashed potatoes with turmeric, salt, flour and baking powder to create a dough.
Knead the dough for a few minutes.  Then roll dough out onto a floured surface until 1/4 inch thick.
Cut the dough into 4"x4" squares (about 8].  Place 1/8 of the filling on each square.  Fold corners of the dough in and pinch dough tight in the center.
Preheat your oven to 375'F.  Place knishes pinched side down on a lightly oiled baking sheet.  Bake for 45 minutes.  Serve warm.
Bon Appetit!.
Bulgogi (Korean Barbecued Beef)
Category: world-cuisine
By Paula Stotts

Marinated beef strips and vegetables are barbecued or broiled. Best served over rice, with egg rolls and Korean cucumber salad (from this site)!!

Ingredients:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon monosodium glutamate (MSG)  (Optional)
1 pound beef top sirloin, thinly sliced
1  carrot, julienned
1  green onion, chopped
½  yellow onion, chopped

Directions:
In a large resealable plastic bag, combine soy sauce, sesame oil, sesame seeds, garlic, sugar, salt, black pepper, and MSG. Place beef, carrots, and onions in the bag; seal, and shake to coat the vegetables and beef with the sauce. Refrigerate for at least 2 1/2 hours. I prefer to marinate mine overnight. Preheat an outdoor grill for high heat. Remove meat and vegetables from marinade, and place on a large sheet of aluminum foil; seal. Discard marinade. Place on grill, and cook for 15 to 20 minutes, or to desired doneness.

Prep time: 30 mins
Cook time: 20 mins
Total time: 3 hrs 20 mins
Yields: 4 servings

Calories: 243.4
Fat: 15 g
Saturated fat: 4.8 g
Carbohydrates: 6.2 g
Sugars: 2.8 g
Dietary fiber: 1.3 g
Protein: 20.3 g
Cholesterol: 60.5 mg
Sodium: 1054.6 mg
Kentucky Style Fried Green Tomatoes
Category: side-dish
By BONO1

If you're not frying your green tomatoes in bacon grease then you have lost half of the great flavor! No self-respecting Southerner fries their green tomatoes in anything but bacon grease!

Ingredients:
½ cup bacon grease
⅓ cup all-purpose flour
¾ cup cornmeal
¼ teaspoon ground black pepper
1  egg
¼ cup milk
1  green tomato, cut into 1/4 inch slices

Directions:
Heat the bacon grease in a large skillet over medium heat. In one small bowl, stir together the flour, cornmeal and pepper. In another small bowl, whisk together the egg and milk using a fork. Dip the tomato slices into the egg and milk, then coat with the dry mixture. Place the breaded tomato slices in the hot bacon grease. Cook until browned on each side, about 3 to 4 minutes per side. Bacon grease burns easily, so adjust your heat if you need to.

Prep time: 5 mins
Cook time: 6 mins
Total time: 11 mins
Yields: 2 servings

Calories: 865.7
Fat: 63.6 g
Saturated fat: 24.5 g
Carbohydrates: 61.8 g
Sugars: 5 g
Dietary fiber: 3.4 g
Protein: 10.8 g
Cholesterol: 152 mg
Sodium: 148.9 mg
Microwave Brownie Lava Cake


Ingredients:
eggs, water, egg, vanilla ice cream, raspberries, strawberry

Directions:
Empty brownie mix into large bowl.
Whisk to remove large lumps.
Coat 8 (6 oz.] custard cups with cooking spray.
Add a small amount of dry brownie mix to each cup and rotate cups until completely coated and set aside.
In separate bowl, whisk together wet ingredients called for in brownie mix instructions (usually oil, water, eggs], plus 1 additional egg.
Add wet ingredients to brownie mix and stir until well combined.
Add 1/2 cup batter to each custard cup.
Stack two Dove candies and press them down into the center of the batter.
Spoon batter over candy so it is completely covered.
Place in microwave and cook at full power for 1 minute for 1 cake (microwave power and times may vary].
May cook up to 4 cakes at one time, adding 1/2 minute to cooking time for each additional cake.
To remove cake from bowl:  Run a thin knife around the edge of the cooked cake.  Place a small plate on top of the cake cup.  Flip the plate and bowl over, so the cake is inverted on top of the plate.  Gently lift the bowl, leaving the inverted cake on the plate.  Serve with whipped cream or ice cream; garnish with berries.
Cakes may also be eaten directly from the custard cup they are cooked in (without inverting them on a plate].  May also be cooked and served in half-pint mason jars.  If eating cakes directly from bowl or jar, it isn't necessary to spray or coat them before adding batter and cooking.
MAKE AHEAD:  Batter may be mixed and added with chocolate pieces to custard cups or jars in advance.  Cover and refrigerate up to a week.  Remove from refrigerator and warm to room temperature 30 minutes before cooking.
Cheese and Chicken Stromboli


Ingredients:
chicken breasts, mozzarella cheese, parmesan cheese, fresh parsley

Directions:
Preheat oven to 400 degrees.
In a medium bowl, mix the chicken, mozzarella, 1/2 cup spaghetti sauce, Parmesan cheese and parsley.  Set aside.
Spray a jelly roll pan with nonstick cooking spray.  Roll dough to form a 12 X 10 inch rectangle.
Pour the chicken down the center of the dough.  Fold the dough over to cover the chicken mixture, pinching all the seams and ends to seal.
Place on the prepared pan, seam side down.  Gently press the dough to form about a 12 X 4 inch loaf.
Bake for 35 minutes or until the dough is golden.
Cut into slices.  Serve with the remaining pasta for dipping.
Hot Artichoke and Crab Dip
Category: appetizers-and-snacks
By bernett5

My friend had made this recipe. Very tasty! Serve warm with baguette slices.

Ingredients:
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
1 clove garlic, pressed
1 (14 ounce) can artichoke hearts in water, drained and chopped
1 ½ cups cooked crabmeat
¾ cup grated Parmesan cheese
⅓ cup chopped green onion
⅓ cup chopped red bell pepper
1 teaspoon ground cayenne pepper
½ cup dry bread crumbs
2 teaspoons chopped green onion, or to taste
2 teaspoons chopped red bell pepper, or to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine cream cheese and mayonnaise in a large bowl until smooth; stir in garlic. Gently stir artichoke hearts, crab, Parmesan cheese, 1/3 cup green onion, 1/3 cup red bell pepper, and cayenne pepper into cream cheese mixture. Transfer the dip to a 9-inch pie dish and sprinkle top with bread crumbs. Bake in the preheated oven until crumb topping is golden brown and dip is hot, 20 to 30 minutes. Garnish with 2 teaspoons green onion and 2 teaspoons chopped red bell pepper.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 5 cups

Calories: 161.2
Fat: 13.8 g
Saturated fat: 4.3 g
Carbohydrates: 4.5 g
Sugars: 0.5 g
Dietary fiber: 0.7 g
Protein: 5.2 g
Cholesterol: 26.8 mg
Sodium: 272.8 mg
Farmhouse Sugar Cookies


Ingredients:
sugar, eggs, vanilla, flour, baking soda, baking powder, salt

Directions:
combine wet ingredients and blend well.1-2 minutes.
sift dry ingredients together and combine with wet ingredients.  Mix well.
chill dough at least 1 hour for ease in rolling out.
roll out on thoroughly floured surface -- to a little less than 1/2" thick.(if you like a thicker cookie].
cut out with desired cutters, brush off excess flour. gently --.
bake at 350* for 12 minutes.
cool on sheets 5 minutes.  Then remove to wire rack to cool completely.
frost with your favorite icing.
Somebody's Mother's Buttercream Icing


Ingredients:
butter, salt, confectioners' sugar, milk, vanilla

Directions:
"Cream butter, add salt and sugar, a small amount at a time, beating all the while. Add vanilla. Add milk if needed to slightly moisten the mixture. Depending on what you're serving, add one mini jar of Somebody's Mother's Chocolate, Caramel, or White Chocolate Sauce with Pear William."
Cauliflower With Garlic and Paprika


Ingredients:
cauliflower, lemon juice, olive oil, sweet paprika, water, salt, garlic cloves, pine nuts, Italian parsley, ground pepper

Directions:
Fill a bowl with water and add the cauliflower florets and lemon juice.  Set aside.
Using a large frying pan over medium heat, warm the olive oil.  Add the bread slices and fry, turning once, until golden brown on both sides.  Remove from the pan, break into pieces, and place in a blender or food processor.
Add the paprika to the oil remaining in the pan.  Over low heat, cook the paprika for 2 minutes to release the fragrance.  Add the 2 cups of water and bring to a boil.  Drain the cauliflower and add it to the pan.  Season with salt and cook, uncovered, until the cauliflower is tender, 10 - 15 minutes.
Meanwhile, add the garlic, pine nuts, and parsley to the blender or food processor and pulse until well crushed.  When the cauliflower is tender, add about 1/4 cup of the cauliflower cooking water, pulse once, and then transfer the mixture to the frying pan.  Stir to mix and cook for 5 minutes over low heat to blend the flavors.
Season to taste and transfer to a serving bowl.  Serve hot.
Spinach Omelette


Ingredients:
eggs, parmesan cheese, fresh basil leaves, parmesan cheese

Directions:
Whip the eggs, mix in the Parmesan, chopped spinach and basil and season with salt and pepper. Heat the oil on a frying pan. Pour the egg mix on the pan and cook for a few minutes. Cover the pan with a plate and flip to transfer the omelet on the plate. Slip the omelet back on the pan to cook for a few minutes from the other side. Sprinkle some grated Parmesan on top and serve immediately.
Alternative cooking, factory style: Pour everything in an oven dish and cook in a preheated oven at 150C for 5 minutes or until the egg is cooked.
For a heavier meal, mix in some fried bacon or ham cubes.
Princess Chicken


Ingredients:
boneless chicken, cornstarch, soy sauce, sake, soy sauce, sugar, salt, cornstarch, szechuan peppercorns, fresh ginger, peanuts, rice

Directions:
Chop chicken into 1 inch pieces.
Combine 2 tablespoons cornstarch and 1 tablespoon soy sauce in medium bowl; add chicken, stir and let sit for 30 minutes.
Combine sake, soy sauce, sugar, salt, cornstarch and sesame oil; set aside.
Heat oil in wok.
Stir fry chicken 2 minutes until lightly browned.
Remove all but 2 teaspoons oil from wok.
Stir fry dried pepper and peppercorns  briefly.
Add minced ginger and cooked chicken stir fry 1 minute.
Add seasoning sauce; stir until sauce thickens.
Stir in peanuts.
Serve over hot rice.
Savory Monkey Bread


Ingredients:
"butter"

Directions:
In a medium bowl, combine butter and garlic powder with parsley; mix well.  Separate biscuits and dip each into butter to coat.
In tube pan, place on layer of dipped biscuits in bottom, slightly overlapping each biscuit.  Arrange remaining biscuits in zip-zag fashion, some towards center and some towards outside edge of pan.  Use all biscuits in as many layers as needed.
Pour half of remaining butter over biscuits.
Bake, uncovered, in 375 degree oven 15-20 minutes.
Invert onto serving platter and pour remaining butter over bread.  Serve warm.
Peachy Baked Chicken


Ingredients:
chicken breasts, flour, butter, canola oil, vinegar, brown sugar, basil, nutmeg

Directions:
Preheat oven to 375 degrees.
Shake chicken in bag w/flour and salt&pepper.
Brown in butter and oil.
Transfer browned chicken in glass 13X9in casserole dish.
Combine orange juice, vinegar, nutmeg, brown sugar and basil;  pour over chicken.
Cover and bake for 1hr and 30mins or until tender;  baste every 15-20mins.
Place peach halves between chicken pieces, baste and bake uncovered for an additional 15mins.
Easy Beefy Crescent Squares


Ingredients:
ground beef, mozzarella cheese

Directions:
Brown hamburger, drain, and add pasta sauce.
Press 4 crescent rolls in the bottom of greased 8x8 pan, add meat/sauce mixture, cheese, and remaining 4 crescent rolls on top.
Bake in preheated 350F oven for 12-15 minutes and enjoy!
Black Bean Cream Cheese Dip


Ingredients:
cream cheese, black beans, red onion, garlic cloves

Directions:
Blend together all of the ingredients until smooth in a blender or food processor.
Spoon into a bowl, cover, and chill for at least three hours, or overnight.
Serve chilled, at room temperature, or even slightly heated.
Bbq Grilled Chicken Kebabs


Ingredients:
water, soy sauce, lemon juice, honey, garlic powder, ground ginger, boneless skinless chicken breast halves, green bell peppers, onions, mushroom caps

Directions:
In a glass baking dish, combine the first 6 ingredients together.
Add the chicken pcs.
Mix well to coat the chicken with the remaining ingredients.
Cover.
Marinate for 2 hours atleast in the refrigerator.
Prepare your grill in the meantime.
Remove the chicken pcs.
from the marinade.
Boil the marinade in a saucepan for 10 minutes.
Alternate the chicken pcs.
and the vegetables on skewers.
Grill 15 cm from medium-hot coals for 15-20 minutes, or until done, turning and basting every few minutes with the marinade.
Serve hot.
Enjoy!
Easy Sausage Pizza


Ingredients:
mozzarella cheese, green pepper

Directions:
Remove sausage from casing and pinch into dime-sized pieces.
Spread sauce over crust; sprinkle with 1 cup cheese.
Add Italian Sausage pieces and green pepper.
Top with the remaining cheese.
Bake according to crust package directions or until sausage is no longer pink (160 degrees F] and cheese is melted.
Lumberjack Stew


Ingredients:
boneless pork, salt, sugar, ground black pepper, paprika, garlic clove, water, lemon juice, chicken bouillon cube, bay leaf, carrots, onion, frozen green beans, cornstarch, cold water

Directions:
In a medium sized plastic zipper type bag (you could use a bowl,but this makes for easier clean-up ] add pork,salt,pepper, sugar, and paprika.
Mixing until meat is well coated.
Over medium high heat,brown pork in oil in a large dutch oven.
Add garlic, and cook for 5 minutes.
Add lemon juice,water,Worcestershire sauce,bouillon cube, and bay leaf.
Cover and simmer for 1 hour.
Add the carrots and onions, cover and simmer for 40 minutes.
Then add beans , cover and simmer for 10 minutes.
Mix together cornstarch and cold water, stir until smooth, add to stew.
Bring to a boil,and stir for 2 minutes.
Remove bay leaf.