xiaoxl/recipe_data huggingface dataset:
Oatmeal Toffee Cookies
Category: desserts
By Lori

Oatmeal cookies full of chocolate covered toffee bits. A blue ribbon winner.

Ingredients:
¾ cup butter, softened
½ cup packed light brown sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup chopped pecans
2 cups toffee baking bits

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper. In a medium bowl, cream together the butter and brown sugar. Stir in the egg and vanilla until smooth. Sift together the flour, salt and baking soda, stir into the creamed mixture. Then stir in the rolled oats. Finally, stir in the pecans chopped candy bar pieces. Drop dough by rounded tablespoons onto the prepared cookie sheets, and flatten slightly. Bake for 10 to 18 minutes in the preheated oven. Cookies will have a dry appearance when finished baking.

Yields: 2 to 3 dozen

Calories: 160
Fat: 10.2 g
Saturated fat: 5.3 g
Carbohydrates: 15.8 g
Sugars: 3.1 g
Dietary fiber: 0.6 g
Protein: 1.2 g
Cholesterol: 26.2 mg
Sodium: 129.3 mg
Keto Shrimp Scampi with Broccoli Noodles
Category: main-dish
By Soup Loving Nicole

Shrimp scampi is served over broccoli noodles for a keto-friendly meal. Garnish with Parmesan and additional basil if desired.

Ingredients:
2 large heads  broccoli with long stems
2 tablespoons olive oil, divided
salt and ground black pepper to taste
2 cloves garlic, minced
1 pound raw shrimp, peeled and deveined
2 tablespoons dry white wine
2 tablespoons lemon juice
2 tablespoons butter
1 tablespoon minced fresh basil
1 tablespoon chopped fresh chives
½ teaspoon crushed red pepper

Directions:
Cut off broccoli florets and save for another use. Cut woody ends off the stems. Shave large knots off the stems using a vegetable peeler so that they are as uniform as possible. Cut into noodles using the smallest blade on a spiralizer. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli noodles, salt, and pepper; toss for 3 minutes. Remove from heat and set aside. Heat remaining olive oil and garlic in a separate skillet over medium heat. Cook for 1 minute. Add shrimp and cook until opaque, about 3 minutes per side. Transfer shrimp to a bowl. Add wine, lemon juice, butter, basil, chives, and red pepper to the skillet. Whisk over medium heat for 3 minutes. Return shrimp to the skillet and toss to coat. Spoon broccoli noodles into 4 serving bowls. Top with shrimp mixture.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 267.4
Fat: 14.2 g
Saturated fat: 4.9 g
Carbohydrates: 12.8 g
Sugars: 3.2 g
Dietary fiber: 4.6 g
Protein: 23.5 g
Cholesterol: 187.8 mg
Sodium: 334.4 mg
Bagel Crisps
Category: appetizers-and-snacks
By Ryan

These bagel crisps are seasoned with a savory combination of oregano, basil, and garlic, then slowly baked for a crispy crunch.

Ingredients:
1 (18 ounce) package mini bagels, cut into 1/4-inch thick slices
1 tablespoon dried oregano
1 ½ teaspoons garlic powder
1 teaspoon dried basil
⅔ cup olive oil

Directions:
Preheat oven to 250 degrees F (120 degrees C). Mix oregano, garlic powder, and basil in a small bowl. Pour olive oil into a separate bowl. Brush bagel slices with olive oil on both sides; wipe any excess oil from pieces using a paper towel. Sprinkle a small amount of oregano mixture onto each bagel piece. Arrange seasoned bagel slices onto a cooking rack. Bake in the preheated oven until bagel chips are browned and crisp, about 1 hour. Let cool 10 minutes.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 60 bagel crisps

Calories: 135.3
Fat: 7.6 g
Saturated fat: 1.1 g
Carbohydrates: 13.9 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 2.7 g
Sodium: 136.4 mg
Hawaiian Chicken Salad
Category: salad
By Shirlie Burns

This delicious, fruity chicken salad is a change from the standard. It's easy to double the recipe for a larger group.

Ingredients:
2 (3 ounce) packages cream cheese, softened
⅓ cup creamy salad dressing, e.g. Miracle Whip ™
1 (8 ounce) can pineapple tidbits, juice reserved
3 (5 ounce) cans chunk chicken, drained
1 cup blanched slivered almonds
1 ½ cups seedless grapes, halved

Directions:
In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice.  Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 416.1
Fat: 28.5 g
Saturated fat: 9 g
Carbohydrates: 19 g
Sugars: 14.7 g
Dietary fiber: 2.4 g
Protein: 21.8 g
Cholesterol: 79.6 mg
Sodium: 555.3 mg
Raspberry-Peach Smoothie (Diabetic)


Ingredients:
nonfat milk, nonfat plain yogurt, frozen raspberries, apple, honey, artificial sweetener

Directions:
Place all ingredients in the blender and process on high until smooth., NOTE:  I had to add more milk than the recipe called for, as mine was too thick.
Cardamom Cheesecake Bars


Ingredients:
graham cracker crumbs, butter, cream cheese, sugar, ground cardamom, vanilla extract, eggs, flour, quick oats, brown sugar, ground cardamom, butter

Directions:
Preheat oven to 350 degrees. In a bowl, combine graham cracker crumbs and butter. Press firmly into a foil-lined 9-inch square pan.
In a bowl, beat the cream cheese, sugar, cardamom and vanilla with an electric mixer on medium speed until well blended. Pour over the crust.
For the streusel topping:.
Mix flour, oats and brown sugar in a small bowl. Stir in cardamom. With two knives or a pastry blender, cut in butter until coarse crumbs form. Stir in sliced almonds.
Sprinkle Streusel Topping over cheesecake mixture. Bake 45 minutes, or until center is almost set and topping is golden brown.
Cool on a wire rack. Refrigerate 3 hours or overnight. Cut into bars. Store leftover bars in the refrigerator.
Fried Chicken With Leek Sauce


Ingredients:
chicken thighs, cornstarch, leeks, soy sauce, lemon juice, oyster sauce

Directions:
cut the leek thinly.
Put the leek into a bowl with sauce mixture and mix them well.
set aside.
Remove all yellow fat from chiken, cut into small pieces, and cover with corn starch.
Heat oil in a pan and fry chicken in oil and cook them until nice and golden colour and chicken's juice goes clear.
Serve with leek sauce top on the chicken.
Oatmeal-Currant Scones
Category: bread
By Alison

These scones are a bit lighter than most because they contain milk and not cream. They also contain nutritious, fiber-rich oatmeal. If you want to add a touch of sophistication to these scones, replace the orange juice with orange flavored liqueur. Serve warm with butter and jam.

Ingredients:
¼ cup orange juice
¼ cup water
1 cup dried currants
2 cups rolled oats
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 tablespoons white sugar
1 cup unsalted butter, cubed
1.3 cups cold milk

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Heat the orange juice and the water in a small pan, add the currants. Simmer the mixture for 1 minute, then let it sit until it cools slightly. In a food processor, grind the oats with the flour, salt, baking powder, baking soda, and sugar. Add the butter. Run the machine in short spurts until the mixture has the consistency of sand. Transfer the mixture to a large mixing bowl. Add milk and orange/currant mixture to the large mixing bowl. Stir until the mixture begins to hold together. Form the dough into a large ball with your hands, adding a bit of milk if necessary. Press or roll out the ball of dough until it is 1 inch thick. Cut the dough into 16 squares or triangles. Bake the scones on an ungreased baking sheet for 15 minutes or until they are lightly browned on the edges.

Yields: 16 scones

Calories: 271.9
Fat: 12.8 g
Saturated fat: 7.7 g
Carbohydrates: 35.2 g
Sugars: 9.8 g
Dietary fiber: 2.3 g
Protein: 4.9 g
Cholesterol: 32.1 mg
Sodium: 296.5 mg
Pureed Herb Oil


Ingredients:
herbs, cilantro, mint

Directions:
Blanch herbs in boiling water. Refresh under cold water. Pat dry.
Puree blanched herbs in a blender with oil until mixture is creamy.
Pour into a decorative airtight jar and shake well. Refrigerate overnight.
Let mixture come to room temperature.
Pour through a strainer lined with five or six layers of damp cheesecloth; do not press down on solids.
Keep oil covered and refrigerated.
Asian Slaw


Ingredients:
scallions, sesame seeds, canola oil, apple cider vinegar, sugar, pepper

Directions:
Sautee almonds and sesame seeds until lightly brown.
Place first 5 ingredients in bowl, breaking up ramen noodles.  Set aside.  Reserve seasoning packet for dressing.
Mix dressing ingredients.
Toss salad with dressing just before serving.
Stuffed Zucchini with Chicken Sausage
Category: main-dish
By Christine

For a light dinner, try this simple and yummy recipe!

Ingredients:
2  zucchini, ends trimmed
3 tablespoons olive oil
2 links Italian-style chicken sausage, casings removed
2 teaspoons crushed red pepper flakes  (Optional)
salt and ground black pepper to taste
½  sweet onion (such as Vidalia®), chopped
3 cloves garlic, chopped
1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
½ cup dry bread crumbs
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut a lengthwise 3/4-inch thick slice from each zucchini. Retain the lengthwise slices. With a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. Discard or save the flesh for another use. Chop up the retained lengthwise slices of zucchini. Heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. Sprinkle in the crushed red pepper flakes, and season with salt and black pepper. Stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. Scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, Parmesan cheese, and basil until the stuffing is thoroughly combined. Lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 260
Fat: 15.7 g
Saturated fat: 3.5 g
Carbohydrates: 20 g
Sugars: 5.7 g
Dietary fiber: 2.9 g
Protein: 11.7 g
Cholesterol: 36.9 mg
Sodium: 548.1 mg
Nutty Banana


Ingredients:
"Amaretto"

Directions:
"combine all ingredients in a shot glass."
Clean Eating Tuna Casserole


Ingredients:
carrots, olive oil flavored cooking spray, celery, yellow onion, extra virgin olive oil, whole wheat flour, skim milk, Dijon mustard, tuna in water, dried dill, low-fat parmesan cheese, panko breadcrumbs

Directions:
Preheat oven to 350°F.
Bring a large stockpot filled with water to a boil over high heat. Add pasta and carrots, cook pasta according to package directions.
Meanwhile, heat another large stockpot over medium-high heat. Mist with cooking spray and add celery and onion. Saute for about 5 minutes or until onions become translucent.
Add oil and flour and whisk briskly. Add milk, whisking in 1/4 cup at a time. Reduce heat to medium. Whisk in Dijon. Then stir in drained pasta, carrots, tuna, peas, and dill. Remove from heat.
Pour tuna pasta mixture into a large 8-to 10-cup casserole dish. Top with breadcrumbs and Parmesan. Bake for 30 minutes or until browned on top.
Eibrot (Swiss Version of French Toast)


Ingredients:
cinnamon, eggs, half-and-half, milk, vanilla, butter, sugar, berries

Directions:
Cube bread into bite size pieces using a serrated knife.
Dust cubed bread with cinnamon.
Combine the eggs with the half & half, milk and vanilla.
Whisk together and pour over the cubed Challah, tossing gently to coat each piece thoroughly, but not break it up into mush.
Heat oil and butter in a large skillet over medium-high heat.
Cook the Eibrot in the heated skillet (you'll be doing this in several batches] until golden brown all over, tossing gently with a spatula to evenly cook on all sides.
Once browned, add 1-1/2 tbsp of butter and 1/4 cup of sugar, tossing to coat.
Continue to cook, stirring constantly, until sugar is completely melted and evenly coating the Eibrot.
Remove to a serving plate, and repeat with remaning Eibrot.
Serve with fresh berries (blackberries are particularly delicious!] and a dollop of whipped cream, on the side (optional].
Double Ginger Mango Shortbread


Ingredients:
dried mango, gingerroot, hot water, all-purpose flour, granulated sugar, brown sugar, ground ginger, salt, unsalted butter, egg

Directions:
Preheat oven to 325ºF.
Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife].
Combine flour, sugars, ground ginger and salt.
Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal.  Don't over process!].
Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix].
Press evenly into a 10-inch by 15-inch rimmed baking pan.
Sprinkle with almonds.
Bake for 20-25 minutes or until lighlt browned.
Cut into 1 1/2 inch pieces while still warm.
Orange White Chocolate Chip Cookies


Ingredients:
butter, light brown sugar, granulated sugar, egg, all-purpose flour, baking soda, salt, white chocolate chips, nutmeg

Directions:
Preheat oven to 350 degrees.
Blend butter and sugars until creamy (use medium speed with an electric mixer.]
Add egg, orange rind and extract, beating until blended.
Combine flour, baking soda and salt in separate bowl.
Gradually add flour mixture to sugar mixture, beating just until blended.
Stir in white chocolate chips.
Drop by rounded tablespoonfuls onto ungreased baking sheets.
Sprinkle lightly with nutmeg.
Bake for 10 to 12 minutes or until edges of cookies are lightly browned.
Cool on baking sheets for two minutes, then remove to wire racks to cool completely.
Red-Hot Cashew Brittle


Ingredients:
sugar, light corn syrup, ground cinnamon, salted cashew halves

Directions:
Butter a foil-lined jelly roll pan.  In a large, heavy saucepan, bring the sugar, corn syrup and 1/2 cup water to a boil over high heat.  Cook until a drop of the syrup hardens in a bowl of ice water or until a candy thermometer inserted in the syrup registers 300 degrees, about 10 minutes.
Remove from the heat.  Stir in the cinnamon and food coloring.  Stir in the cashews, then pour onto the prepared pan, spreading as thinly as possible.  Let cool, about 45 minutes.  Break the brittle into pieces.
Baked Potato Salad I
Category: salad
By Tom Quinlin

Is this a baked potato salad or a cheese and potato casserole? Try this recipe and decide for yourself.

Ingredients:
8 medium potatoes, sliced
½ pound sliced bacon
1 pound processed American cheese, sliced
½  onion, chopped
1 cup mayonnaise
salt and pepper to taste
¼ cup black olives, sliced

Directions:
Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives. Bake for 1 hour in the preheated oven, until golden brown.

Prep time: 25 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 45 mins
Yields: 12 servings

Calories: 421.5
Fat: 29.4 g
Saturated fat: 10.6 g
Carbohydrates: 26.7 g
Sugars: 1.7 g
Dietary fiber: 3.3 g
Protein: 13.8 g
Cholesterol: 49.3 mg
Sodium: 844.5 mg
Cheese, Endive and Cranberry Canapes


Ingredients:
cheese, flat leaf parsley, dried cranberries, endive, pecan nuts

Directions:
In a small bowl, combine the cheese, balsamic vinegar, half the parsley and half the dried cranberries until well mixed.
Divide the mixture between the endive leaves (about 1/2 tbs in each].
Finish with a sprinkle of chopped pecans, and the remaining cranberries and parsley.
Chill until ready to serve.
'Shrooms and Sausage Dressing


Ingredients:
bulk sausage, onion, eggs, chicken broth, turkey broth

Directions:
Tear or cut the bread into smaller chunks.
I tear each slice into quarters or fifths--my grandmother, a dressing master, always said that in order to make a good dressing the bread should always be torn and never cut.
Mix all the ingredients together.
Pour into a casserole dish and bake at 375°F for 1 to 1 1/2 hours.
Maryland Crab Soup
Category: soups-stews-and-chili
By Cindy Chaney

The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area.

Ingredients:
2 (14.5 ounce) cans stewed tomatoes
3 cups water
1 cup fresh lima beans
1 cup frozen corn kernels
1 cup sliced carrots
2 tablespoons chopped onion
2 tablespoons Old Bay Seasoning TM
2 cups beef broth
1 pound blue crab crabmeat  (Optional)
10  blue crab claws, steamed  (Optional)
1 gallon water

Directions:
Place whole tomatoes,  water, lima beans, corn, sliced carrots, chopped onion,    seasoning, and beef broth,  in a  4 quart pot.  Heat to simmer, cover, and cook for 5 minutes. Bring 1 gallon water to boil. Add crab claws and boil 6 minutes. Drain crab and set aside Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture. Cover and simmer 10-15 minutes longer. Serve hot.

Yields: 10 servings

Calories: 165.3
Fat: 1.3 g
Saturated fat: 0.3 g
Carbohydrates: 21.5 g
Sugars: 5.6 g
Dietary fiber: 5.3 g
Protein: 17.8 g
Cholesterol: 51.8 mg
Sodium: 882.2 mg
Creamy Baked Ziti


Ingredients:
ricotta cheese, pre-shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees.  Lightly grease a 9" x 13" pan with non-stick cooking spray.
Cook ziti about 2 to 3 minutes less than package directions for al dente pasta.  Drain, rinse with cold water to stop the cooking and set aside.
In a large bowl, mix marinara sauce, ricotta cheese, and 8 ounces of mozzarella.
Combine ziti and sauce mixture and stir until well combined, making sure there are no dry patches of pasta.  Pour into pan and spread to edges.
Sprinkle remaining mozzarella over ziti to cover.
Bake, covered, at 375 degrees for 45 minutes to 1 hour.  Uncover and continue baking until cheese is golden brown and bubbly.
Salmon Patties


Ingredients:
canned salmon, egg, onion, all-purpose flour, baking powder

Directions:
Drain salmon, and set aside.Reserve 2 tbls of juice.
In medium mixing bowl, mix salmon, egg and onion till sticky.
Stir in flour and baking powder to reserved salmon juice.and then add all the ingredients together --
Add enough bread crubs to form into small patties.and fry in hot grease till golden brown.
Yule Oatcakes


Ingredients:
old fashioned oats, salt, flour, vegetable shortening, water, sugar

Directions:
"Combine all ingredients except the water in a bowl. Add water JUST TO DAMPEN until you can roll it into a ball. Let the ball alone on the counter for about 10 minutes. Now take a handful and roll it out about 1/8 - 1/4 inch thick. Cut into circles with cutter or top of a drinking glass. Place on ungreased baking sheets and bake 350 for 30 minutes or until lightly browned. Transfer to wire rack to cool."
Tropical Frozen Yogurt


Ingredients:
white sugar, coconut oil

Directions:
In a small pot on low heat, mix mashed banana with sugar and coconut oil and heat just until dissolved - Do not boil. Let cool down for a couple of minutes.
Transfer sweet liquid to a food processor and blend for a few seconds. Add coconut yogurt and blend until well combined, then transfer to a large-bottomed plastic container and let chill in the freezer.
Once the mixture starts to get hard on the edges, maybe after 30 minutes (depending on your freezer], transfer back to the food processor and blend for a few seconds, then transfer back to the container and to the freezer. Repeat this a couple more times as the mixture becomes harder and harder, about 4 times in total.
Once you process it for the last time, transfer it to a freezer container you would like to store it in, covered, and keep frozen. Let the mixture become hard again before serving (which will be 2-3 hours after you`re started making it], but keep in mind that it`s best eaten the next day as it`s had the time to really settle. Enjoy!
EXTRA TIPS: I use a 500g container of Liberte`s thick Mediterranean coconut yogurt, which is kind of like greek yogurt, but it`s high in fat due to the coconut. *****You can still make this without a food processor and just a spatula, but it will be a bit less creamy. Just take out the mixture as described above but, instead of using a food processor, use a spatula of some sort and beat the mixture until it`s well mixed and soft again, and continue until it`s done. *****You can get coconut oil for cheap at Asian and Indian grocery stores - Health food stores charge a lot more for theirs. *****Please keep in mind that the amount of time it takes to make this recipe depends on how cold your freezer is, how big your plastic container is that you harden your mixture in between processing, and how often you process it in your food processor. It will take at least 3 hours before it`s ready to serve and eat, but longer is better.
Raspberry Lemon Muffins
Category: bread
By Kathy

This is the perfect muffin - really yummy flavor yet not much sugar. I've used different fruits too - blueberries and raspberries are our absolute favorites, but strawberries, peaches, or cherries are good too - frozen or fresh. You can use any kind of yogurt without fruit on the bottom. Easily adaptable to what you have. Hope you enjoy!

Ingredients:
½ cup plain yogurt
3 tablespoons vegetable oil
1 tablespoon lemon juice
2  egg whites
½ teaspoon lemon extract  (Optional)
1 ½ cups all-purpose flour
¾ cup white sugar  (Optional)
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon grated lemon zest
1 cup frozen raspberries
2 tablespoons white sugar for decoration  (Optional)

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired. Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 12 muffins

Calories: 175.2
Fat: 3.8 g
Saturated fat: 0.7 g
Carbohydrates: 33 g
Sugars: 19.9 g
Dietary fiber: 1.4 g
Protein: 2.9 g
Cholesterol: 0.6 mg
Sodium: 125.3 mg