xiaoxl/recipe_data huggingface dataset:
Mock Ice Cream Sandwiches


Ingredients:
"chocolate-covered graham cracker cookies"

Directions:
In a bowl,combine whipped topping and chocloate chips.
Break or cut graham crakcers in half.
Spread whipped topping mixture over half of the crackers, top with remaining crackers.
Wrap in plastic and freeze for at least 1 hour.
Feta Burgers
Category: world-cuisine
By Maria

A Greek-inspired twist on burgers. Great with cole slaw or a kale salad. I devised this recipe when I had a bunch of mint, parsley, and feta cheese on hand.

Ingredients:
1 ½ pounds ground beef
⅓ cup crumbled feta cheese
2 tablespoons minced onion
2 tablespoons minced red bell pepper
2 tablespoons chopped fresh mint
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
½ teaspoon ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties. Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 268.1
Fat: 19.5 g
Saturated fat: 8.2 g
Carbohydrates: 1.9 g
Sugars: 0.9 g
Dietary fiber: 0.3 g
Protein: 20.2 g
Cholesterol: 77 mg
Sodium: 312.9 mg
Thai Style Tiger Prawn Curry


Ingredients:
tiger shrimp, button mushrooms, pineapple, onions, cherry tomatoes, capsicums, coconut milk, lemon, turmeric powder, table salt, garlic cloves, ginger, butter

Directions:
1]	Overnight, soak the almonds so that the skin will come off easily the next day.
2]	Clean and cut the mushrooms, pineapple, onion, cherry tomatoes and capsicum and set aside.
3]	Devein the prawns.
4]	Remove the skin of the almond and grind it along with the dry chillies, garlic and ginger to form a smooth paste.
5]	Grate the zest from the lemon.
6]	Add the oil to the pan and saute the cut vegetables on high fire and toss in a pinch of salt.
7]	Add the paste made of almonds, chillies, garlic and ginger.
8]	Add turmeric powder.
9]	When the vegetables soften, add the coconut milk.
10]	When the coconut milk starts boiling, add the lemon zest.
11]	In a separate pan, melt the butter, add the peeled prawn, add a pinch of salt and toss until it turns pink.
12]	Once the prawns are cooked, add it to the wok with the rest of the stuff.
13]	Let it simmer for a few minutes under low fire, add the remaining salt.
14]	Taste the gravy and add more salt if required.
15]	Serve with steamed rice and popodums.
Blonde Sangria


Ingredients:
white wine, vodka, cranberry juice, strawberry, orange, lemon

Directions:
Mix all liquid ingredients with the ice into a punch bowl, then add the fruit.
Stir, serve up, and enjoy, but be careful, it sneaks up on you, but it tastes sooo good!  Also good to add champagne instead of wine.
"tummy Crisis" Dried Apricot and Muesli Muffins


Ingredients:
brown sugar, muesli, butter, flour, ground cinnamon, orange zest, buttermilk, butter, honey, eggs, whole wheat flour, self-rising flour, muesli, wheat germ, baking powder

Directions:
Preheat oven to 350°F Grease 12 muffin tins and set aside.
Mix all the topping ingredients together in a small bowl and set aside.
To make the muffin mixture, combine the chopped apricots, orange juice and zest and allow to stand for 10 minutes.
Stir in the buttermilk, melted butter, honey, and eggs.
Combine the flours, muesli, wheatgerm and baking powder in a large bowl and make a well in the center.
Add the apricot mixture and stir with a wooden spoon just until the mixture has combined -- be careful not to over mix.
Spoon half the mixture into the greased muffin pan, until they are half full.
With the back of a teaspoon, make a well in the center of each muffin and then fill with a teaspoon of apricot jam.
Spoon the remaining muffin mixture on top, gently pressing it down around the apricot jam to enclose it.
Sprinkle the tops of the muffins with the muesli topping.
Bake for 20 minutes.
Cool. Slightly before removing from the pan.
Carefully ease a teaspoon around the edge of each muffin to loosen it, then transfer to a wire rack to cool completely.
Sugar and Spice Cookies


Ingredients:
Crisco shortening, sugar, egg, molasses, flour, baking soda, baking powder, salt, ground cloves, ground ginger, cinnamon, sugar

Directions:
Cream Crisco, sugar, egg, and molasses till fluffy., Add flour, baking soda, baking powder, salt, and spices., Form into small balls using a teaspoon., Roll into sugar., Place on ungreased cookies sheets., Bake at 350° for 10-12 minutes. Watch carefully towards end so they do not burn.
Sun Dried Tomato Pesto (no nuts)
Category: side-dish
By Jenny Crocker

This is my version of red pesto. It's really good with pasta or spread on a crusty bread.

Ingredients:
1 cup sun-dried tomatoes
½ cup fresh basil
2 tablespoons shredded Parmesan cheese
1 tablespoon minced garlic
1 teaspoon salt
¾ cup olive oil

Directions:
Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain. Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.

Prep time: 10 mins
Total time: 20 mins
Yields: 1 cup

Calories: 204
Fat: 20.8 g
Saturated fat: 3 g
Carbohydrates: 4.2 g
Sugars: 2.6 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Cholesterol: 1.1 mg
Sodium: 451.9 mg
Roasted Honey-Mustard Chicken Thighs with Vegetables
Category: meat-and-poultry
By Deb

This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.

Ingredients:
3 tablespoons Dijon mustard
3 tablespoons honey
lemon, juiced
½ teaspoon dried thyme
salt and pepper to taste
10  skinless, boneless chicken thighs
8  carrots, sliced
1 bunch fresh asparagus, cut into thirds
1 tablespoon olive oil
1 tablespoon butter

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots. Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet. Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 393.1
Fat: 18 g
Saturated fat: 5.3 g
Carbohydrates: 24.4 g
Sugars: 14.6 g
Dietary fiber: 5.1 g
Protein: 34.9 g
Cholesterol: 122.4 mg
Sodium: 404.5 mg
Spaghetti Sauce


Ingredients:
olive oil, diced tomatoes, onion, zucchini, basil, oregano, cayenne pepper, sugar, garlic cloves, bay leaves

Directions:
Heat Oil in Wok., Fry Garlic and Onions until Translucent., Add Basil, Oregano, Cayenne, Bay Leaves., Add Zucchini and  fry for another 5 Minutes., Add Diced Tomatoes, and sugar, heat til it boils., Cook on low for two hours., Cook uncovered for thicker sauce.
Roasted Cherry Tomatoes with Angel Hair
Category: main-dish
By It's A New Day

This is something I threw together one day when I was faced with an abundance of fresh cherry tomatoes and basil from my garden. Delish!

Ingredients:
1 (10 ounce) basket cherry tomatoes, halved
1 tablespoon olive oil
1 teaspoon minced garlic
salt and ground black pepper to taste
4 ounces angel hair pasta
3  basil leaves, cut into thin strips, or more to taste
1 dash red pepper flakes
2 tablespoons fresh grated Parmesan cheese, or to taste  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine tomatoes, olive oil, garlic, salt, and pepper in a bowl until well mixed; spread on a shallow-sided baking sheet. Bake in the preheated oven until tomatoes are soft and wrinkled, 25 to 30 minutes. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain; reserving a small amount of cooking water. Spoon tomatoes with their juices into a small saucepan; add basil and red pepper flakes. Mix in reserved cooking water to thin tomato mixture to desired consistency. Cook and stir over low heat until warmed, about 5 minutes; stir in pasta. Top with Parmesan cheese before serving.

Prep time: 20 mins
Cook time: 39 mins
Total time: 59 mins
Yields: 2 servings

Calories: 287.3
Fat: 10.6 g
Saturated fat: 1.9 g
Carbohydrates: 39.8 g
Sugars: 1.3 g
Dietary fiber: 4.7 g
Protein: 11.2 g
Cholesterol: 4.4 mg
Sodium: 283.4 mg
Crunchy Peanut Thai Mango Salad


Ingredients:
lime juice, soy sauce, sugar, liquid honey, olive oil, salt, mangoes, sweet peppers, carrot, green onions, peanuts

Directions:
Finely grate peel from 1 line and place in bowl along with lime juice.  Whisk in soy sauce, sugar and jalapeno until sugar/honey is dissolved.  Gradually whisk in oil until blended.  Add salt to taste.  Set aside.
Toast peanuts by placing chopped nuts on baking sheet in a single layer in 350 oven.  Toast 7 – 10 minutes, stirring occasionally until fragrant.
Peel mango, then cut away chunks of fruit from pit.  Cut into thin strips and place in bowl.  Seed peppers and cut into thin strips and add to mango.  Coarsely grate carrot and thinly sliced green onions and add to bowl with coriander.  Toss gently to combine.
Add dressing and toss until mixed.  Sprinkle with peanuts.
Aarsi’s Ultimate Potato Patties


Ingredients:
russet potatoes, green chili peppers, turmeric powder, table salt, fresh coriander leaves, garam masala, red onion, coriander powder, red chili powder, puff pastry sheets, lemon juice, egg, tap water

Directions:
Pre-heat the oven at 375 degree.
Heat oil in a pan. Add turmeric powder, green chilies and onions along with the salt. Sauté until the onions are translucent. Do not brown them.
Add the potatoes along with coriander powder, red chili powder and the garam masala.
With regular stirring, cook the potatoes until the mixture starts coming together.
Now, add the lemon juice and coriander leaves. Stir to combine.
Remove from heat and let the mixture completely cool.
In a bowl, lightly beat the egg along with 1 Tbsp of water and keep aside.
Line a baking tray with aluminum foil or parchment paper. Coat this with cooking spray. Set aside.
Unfold the thawed pastry sheet on a lightly floured surface.
If there are ridges in the pastry sheet, gently flatten them with a rolling pin.
Cut the sheet into either four 5-inch-by-5-inch or six 4-inch-by-4-inch squares.
Place about 2 Tbsp of potato mixture in the center of each square. I use an ice-cream scoop to make sure that al the patties have equal amount of filling.
Brush all the four sides with the egg and water solution.
Take the opposite sides of the square and fold to create a triangle. Seal the ends tight with your fingers. Then crimp them with a fork.
Place the filled patties on the baking tray.
Brush the tops and sides of these patties with the egg and water solution.
With a knife, create a small slit on top of each pastry. This will help the steam to escape during the baking.
Bake the patties on the medium rack of a pre-heated oven until they are golden brown in color and cooked through.
Remove from the oven and serve hot with tomato ketchup.
Enjoy these savory patties with your loved ones!
Apple Sour Cream Cinnamon Walnut Bundt Cake


Ingredients:
walnuts, cinnamon, sugar, butter, flour, baking soda, baking powder, salt, sugar, butter, eggs, sour cream, vanilla extract, granny smith apples

Directions:
Set oven to 350°F.
Set oven rack to second-lowest position.
Generously butter a bundt pan and then flour (shaking out excess flour].
In a bowl mix together flour, baking soda, baking powder and salt.
In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
Add in eggs and beat well.
Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes].
Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick].
Add in the chopped apples; mix to combine.
Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
Bake for about 50 minutes, or until cake tests done.
Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
Place rack on top of the pan, then flip to invert onto rack.
Cool completely.
*NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
This method works quite well, but will produce a higher cake that might take a longer time to bake.
Clemson Blue Cheese Salad Dressing


Ingredients:
mayonnaise, sour cream, green onions, tarragon vinegar, parsley, lemon juice, garlic clove, salt, pepper, blue cheese

Directions:
Combine all ingredients and mix well., Store in covered container in refrigerator.
Crazy Yummy Cranberry Pecan Cookies with Orange Glaze
Category: desserts
By Dion

Cranberries, oats, pecans and orange glaze. So good!

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
¾ cup white sugar
¾ cup brown sugar, packed
1 teaspoon vanilla extract
2  eggs
1 cup chopped pecans
1 cup rolled oats
1 cup sweetened dried cranberries (such as Ocean Spray® Craisins®)
1 ½ cups confectioners' sugar
½ cup freshly squeezed orange juice
1  orange, zested
1 tablespoon butter

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl. In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets. Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm. Place the confectioners' sugar and  orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

Prep time: 25 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 4 dozen cookies

Calories: 131.2
Fat: 6.1 g
Saturated fat: 2.8 g
Carbohydrates: 18.6 g
Sugars: 12.1 g
Dietary fiber: 0.7 g
Protein: 1.4 g
Cholesterol: 18.6 mg
Sodium: 107.8 mg
Chocolate Cream of Wheat Aka Chocolate Porridge


Ingredients:
salt, butter

Directions:
cook the cream of wheat according to package directions with the milk and salt., While it's still in the pot stir in a little chocolate syrup., Taste it, if it's too weak for you add some more., pour it into a bowl and add the pat of butter., Add a spoon and you are in comfort food heaven!
Mellow Mushroom Esperanza Dressing


Ingredients:
white vinegar, water, Dijon mustard, Worcestershire sauce, oregano, salt, msg, black pepper, fresh parsley

Directions:
Put all ingredients except oil and parsley in the bowl of a food processor and process until smooth.
With motor running, drizzle in oil through feed tube.
Stir in parsley by hand.
Air Fryer Baked Potatoes
Category: side-dish
By Bren

Beautifully crusty on the outside and light and fluffy on the inside, just like a great baked potato should be! Serve them with your favorite topping, like sour cream, butter, or chives.

Ingredients:
2 large russet potatoes, scrubbed
1 tablespoon peanut oil
½ teaspoon coarse sea salt

Directions:
Preheat air fryer to 400 degrees F (200 degrees C). Brush potatoes with peanut oil and sprinkle with salt. Place them in the air fryer basket and place basket in the air fryer. Cook potatoes until done, about 1 hour. Test for doneness by piercing them with a fork.

Prep time: 5 mins
Cook time: 1 hr
Total time: 1 hr 5 mins
Yields: 2 baked potatoes

Calories: 343.8
Fat: 7.1 g
Saturated fat: 1.2 g
Carbohydrates: 64.5 g
Sugars: 2.9 g
Dietary fiber: 8.1 g
Protein: 7.5 g
Sodium: 462.1 mg
Watermelon-Mint Margaritas


Ingredients:
watermelon, fresh lime juice, sugar, sugar, lime zest, fresh lime juice, fresh mint leaves, mint sprig

Directions:
Place watermelon in a single layer on a baking sheet. Freeze 4 hours or until firm.
Coat rims of cocktail glasses with lime juice; dip in sugar.
Process frozen watermelon, tequila, and next 4 ingredients in a blender until slushy. Pour into glasses. Garnish, if desired.
*Note for kid-friendly recipe: 1/2 cup orange or apple juice may be substituted for tequila.
Gluten-Free Stuffed Mushrooms


Ingredients:
button mushrooms, butter, coconut oil, shallots, minced garlic cloves, walnuts, parmesan cheese, curry powder, cayenne pepper, cream cheese, sea salt

Directions:
Heat oven to 350
heat butter and oil on medium heat in a medium sized skillet.
mince mushroom stems, shallots, garlic and bread
cook shallot and garlic until transparent, add mushroom stems and minced bread stirring occasions for about 5 minutes.
Add walnuts, all the seasonings cooking for another 5 minutes.  Note: I like Bragg's Organic sprinkle vs Italian seasoning.
Stir in parmesean and remove from heat.
transfer to a medium sized bowl then add cream cheese in multiple dollops.   Stir well to combine.  Adjust seasoning to your taste.
Arrange mushroom caps onto cookie sheet, salt them, stuff them then cook in oven for 30-35 minutes.
Vanilla Dreams


Ingredients:
sugar, unsalted butter, salt, vanilla, flour, sugar

Directions:
Preheat oven to 300 degrees.  Lightly grease two baking sheets.
Beat together the sugar, butter, salt and vanilla.
Add the flour and baker's ammonia and beat for up to 5 minutes, until the dough comes together.  It will seem quite dry at first, but keep beating, eventually it will clump up and become cohesive.
Break off pieces of dough about the size of a large gumball.  Roll them into balls, then roll them in coarse sugar.
Put them on the prepared baking sheets, and use the bottom of a glass to flatten them to about 1/4" thick.
Bake the cookies for 25 to 30 minutes, until they are a very light golden brown around the edges.
Remove them from oven and transfer to a rack to cool.
German Yogurt Salad Dressing


Ingredients:
plain yogurt, sugar, artificial sweetener, canola oil, walnut oil, white wine vinegar, chives, onion, dill, garlic, mustard

Directions:
Mix the yogurt, sugar, vinegar and oil together.
Add mustard (the mustard taste comes through a lot, so only use if you are in the mood] if you like.
Stir in the onions, chives, dill and garlic.
Let it sit for a few minutes up to a few hours in the refrigerator for the flavors to marry.
Serve or use cold.
Italian Burgers With Fresh Basil


Ingredients:
lean ground beef, onion, parmesan cheese, fresh parsley, egg, pepper, fennel seed, provolone cheese, English muffins, basil sprigs

Directions:
Combine first 9 ingredients; shape into 4 patties.
Place on grill and close lid.  Grill over medium-high heat 7-8 minutes on each side or until desired level of doneness.
Top patties with cheese and grill 1 more minute or till cheese melts.  Place muffins on grill, cut sides down, and grill 1 minute or until lightly toasted.
Top each burger with 2 Tbsp pasta sauce and a sprig of fresh basil.
Box-Mix Black Forest Cake


Ingredients:
eggs, water, vanilla, instant vanilla pudding, cherry pie filling, maraschino cherry

Directions:
Bake cake according to directions in a 9' x 13' x 2' pan.
Mix pie filling and almond flavoring.
While cake is still warm, poke top with fork and spread cherry pie filling over cake.
While cake cooks, prepare pudding, adding extra vanilla flavoring.
Fold in whipped topping.
Spread pudding mixture over cake, carefully covering cherry pie filling.
Decorate with chocolate sprinkles and maraschino cherries.
Cover and refrigerate.
Easy Parker House Dinner Rolls


Ingredients:
active dry yeast, warm water, milk, butter, salt, custard mix, flour, butter

Directions:
Soften yeast in warm water.
In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
Add custard mix; stir until dissolved.
Cool to lukewarm!
Add yeast.
Gradually add flour to form a stiff dough.
Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
Turn out on lightly floured surface; knead about 12-14 times.
Roll out to 20x8” rectangle.
Cut in half lengthwise, making 20X4” strips.
Melt 2 tablespoons butter and brush on half of each strip.
Using a knife handle,crease each strip lengthwise, slightly off center.
Fold buttered side over unbuttered side.
Cut into 3” rolls.
Place in greased baking dish or cookie sheet.
Cover; let rise in warm place until light, about 45-60 minutes.
Before baking, lightly brush tops with milk.
Bake at 400; for 10-15 minutes until light golden.
Spicy Noodle Soup


Ingredients:
vegetable broth, salsa, black beans, whole kernel corn, fresh cilantro, fresh parsley, lime juice, chili powder, ground cumin, pepper, parmesan cheese

Directions:
Heat broth to boiling in Dutch oven.
Stir in remaining ingredients except cheese; reduce heat to medium.
Cook 5-6 minutes, stirring occasionally, until noodles are tender.
Sprinkle with cheese.