xiaoxl/recipe_data huggingface dataset:
Black and Whites


Ingredients:
chocolate chips, butter, brown sugar, eggs, vanilla, baking powder, salt, flour, confectioners' sugar

Directions:
Do not preheat oven yet - dough mush chill before baking.
Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth].
Mix in sugar.
Allow to cool.
Add eggs, one at a time, mixing well after each addition.
Mix in vanilla, baking powder and salt.
Add flour & mix well.
Chill dough for at least 4 hours (overnight is even better].
Preheat oven to 350 degrees with rack in middle position.
Roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves].
Drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
If dough gets too warm, stick it back into the fridge until you can handle it again.
Place the balls on a cookie sheet (12 to a standard sheet works best].
Do not flatten - they will flatten as they bake.
Bake at 350 degrees for 12-14 minutes.
Let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
Eat and enjoy.
Traditional British Mothering Sunday Simnel Cake


Ingredients:
icing sugar, plain flour, salt, nutmeg, cinnamon, currants, sultanas, butter, caster sugar, eggs, milk

Directions:
CHECK LIST: a sifter, nest of bowls, food processor or electric beater, spatula, wooden spoon, 24 cm round cake tin, baking paper, brown paper and twine, rolling pin, thin metal skewer.
STAGE 1.
To make your own almond paste you will need a food processor fitted with a steel blade. Don't be tempted to use store-bought almond paste because it contains lots of sugar and few almonds, it will turn to liquid under the grill.
Place icing sugar and almonds in food processor bowl. Process, slowly dripping in egg yolk, orange juice and almond essence. The mixture should form a pliable paste.
Set aside a small portion for balls with which to decorate the cake.
Roll out the remaining paste into 2 circles which are the approximate size of the tin. Set aside.
STAGE 2.
Preheat oven to 160°C/320°F.
Use a sturdy non-stick cake tub or line the buttered base with baking paper. As the baking period is long (1-1 1/2 hours], prevent the cake drying out by wrapping a double thickness of brown paper around the pan and securing it with twine.
Sift flour, salt and spices together, then stir in fruit and peel.
Cream butter and sugar thoroughly until light and creamy then beat in eggs one at a time, until the mixture is fluffy. (Reserve a drop of egg yolk for brushing over top layer of almond paste.].
Stir flour and fruit into creamed mixture (you may need to add a little milk to give the mixture a dropping consistency].
STAGE 3.
Place half the mixture into a greased and lined cake tin.
Place one pre-rolled round of almond paste over the top.
Cover with remaining cake mixture. Before baking the cake, give the pan of mixture a sharp tap on to a firm surface. This settles the mixture and prevents holes from forming in the cake.
Bake in the centre of the oven for 1-1 1/4 hours or until a thin metal skewer inserted in the centre of the cake comes out without a trace of stickiness.
Level the cake by placing a weighted plate on top of the cooked cake while it is still hot.
Turn out cake on to a wire rack after leaving it to settle in the cake tin for between 10 and 15 minutes. Peel off paper and leave to cool completely.
STAGE 4.
Cover the top of the cake with a second round of almond paste. Roll 11 small balls of paste and place evenly around the top of the cake. Brush the top with a little beaten egg and very lightly brown under the grill until the almond paste turns light golden brown.
Remove and leave to cool.
Light Coffee Mug Chocolate Cake


Ingredients:
all-purpose flour, white sugar, cocoa powder, baking soda, baking powder, egg, milk, lemon juice, vanilla, chocolate chips

Directions:
Use one large coffee mug.
Combine dry ingredients in coffee mug.
Add egg, milk, lemon juice, oil & vanilla to cup - mix well.
Add any optional ingredients, if desired.
Place the coffee mug in the microwave and cook on high for 3 minutes.
As it cooks, the cake will rise above the cup but shouldn't make a mess (larger cups ensure this].
Cool a couple of minutes and enjoy!
Choco-Nut Dainties


Ingredients:
butter, margarine, sugar, egg, vanilla extract, all-purpose flour, salt, walnuts, pecans

Directions:
Beat 3/4 cup butter at medium speed with an electric mixer until creamy; gradually add sugar.  Add egg and vanilla, mixing well.
Combine flour and salt; add to butter mixture, mixing until blended.  Stir in 1 cup chocolate morsels.
Shape dough into 1 1/2- x 1/2-inch logs.  Place on ungreased cookie sheets.
Bake at 350F for 12 to 15 minutes or until set.  Remove to wire racks to cool.
Combine remaining 1 cup chocolate morsels and remaining 1/4 cup butter in a small heavy saucepan; cook over low heat, stirring often, until chocolate melts.  Dip ends of cookies into mixture, and roll in chopped walnuts.  Place on wax paper until chocolate is firm.  Store in an airtight container; freeze up to 6 months, if desired.
From "Christmas with Southern Living 1994.".
Chai Honey Tea


Ingredients:
liquid honey, water, vanilla extract, ground ginger, ground cinnamon, ground allspice, milk

Directions:
To make Chai Tea base, in a medium saucepan, combine honey, water, tea, vanilla, ginger, cinnamon and allspice. Bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover and allow to steep for 30 minutes. Remove tea bags. Cover and refrigerate Chai Tea base.
To serve hot: Combine equal parts of Chai Tea base and milk. Heat on stovetop or in microwave.
To serve cold: Combine equal parts of Chai Tea base and milk over ice cubes.
Tips: This recipe can be Doubled or trippled easily. Chai Tea base may be stored in refrigerator for up to 1 week.
For more information and recipes, please visit www.beemaid.com.
Asian Cooked Cabbage Salad


Ingredients:
sugar, soy sauce, white vinegar, canola oil, crushed red pepper flakes, cabbage

Directions:
Mix together well, the ingredients for the sauce and set aside.
Heat the oil and crushed red pepper over medium high heat.
When the oil is hot, add the cabbage and stir fry until the cabbage just starts to wilt, about 5 minutes.
Add the sauce, turn the heat to hi, heat for about 3-5 minutes and then serve.
How easy was that!
Cream of Asparagus Soup


Ingredients:
onion, butter, flour, white wine, asparagus spears, nutmeg

Directions:
Cook onion in butter until soft., Add flour and cook, stirring, for 4-5 minutes., Gradually add stock, stirring., Add cream and wine and bring to a boil., Reduce heat to a simmer, add asparagus and nutmeg and cook for 15-20 minutes., Puree in batches in a food processor or blender., Add salt and pepper to taste.
Shiso Cucumber Feta Salad


Ingredients:
English cucumbers, green onion, feta cheese, olive oil, white wine vinegar, fresh lemon juice, sugar, salt, fresh ground pepper

Directions:
Whisk together olive oil, vinegar, lemon juice, agave nectar, salt and pepper.
Slice cucumbers into thin, quartered slices. Marinate in the vinaigrette for half an hour.
Thinly slice green onions, and chiffonade the shiso leaves. Add to cucumbers along with feta cheese. Toss gently and serve.
Grilled Chicken with Herbs
Category: meat-and-poultry
By Robyn Webb

Boneless chicken breasts marinated in herbs, garlic, oil and vinegar and broiled or grilled to perfection. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 10 minutes.

Ingredients:
2 tablespoons chopped Italian flat leaf parsley
2 teaspoons fresh rosemary, minced
2 teaspoons chopped fresh thyme
1 teaspoon dried sage
3 cloves garlic, minced
¼ cup olive oil
½ cup balsamic vinegar
salt and pepper to taste
1 ½ pounds skinless, boneless chicken breasts

Directions:
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. Preheat grill to medium high heat OR set oven to broil. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.

Yields: 6 servings

Calories: 221.1
Fat: 10.5 g
Saturated fat: 1.6 g
Carbohydrates: 3.8 g
Sugars: 3 g
Dietary fiber: 0.2 g
Protein: 26.5 g
Cholesterol: 65.9 mg
Sodium: 80.2 mg
Eggs Ole!


Ingredients:
eggs, water, butter, mushroom, green onion, green pepper, zucchini, tomatoes, green chili, monterey jack cheese, salsa

Directions:
Beat eggs and water together., Season with salt and pepper., Melt butter in frying pan and add egg mixture., Scramble JUST UNTIL MOIST., Place in large ovenproof dish and keep warm in oven., Melt that other butter in frypan and saute all veggies till tender., Season with salt and pepper., Spoon over eggs, sprinkle with grated cheese and return to 300 F., oven until cheese melts., Serve with lots of salsa.
Pea Soup


Ingredients:
potatoes, water, salt, butter, onion, celery, garlic clove, fresh peas, white pepper, milk

Directions:
Bring the potatoes, water, and salt to a boil, turn down and simmer for about 15 minutes.
Melt the butter in a soup pot.
Add the onions, celery, and garlic. Saute for about 5 minutes.
Add the peas, white pepper, and the potatoes with the water. Add more water if necessary to cover the vegetables. Bring to a boil, turn the heat down and simmer until the peas are tender.
Put the soup into a blender or food processor and puree.
Return the soup to the soup pot and add the milk or cream.
Adjust the seasonings.
Reheat before serving.
Banh Mi (Asian Sandwich)


Ingredients:
carrot, daikon radish, cider vinegar, sugar, kosher salt, sugar, salt, fat-free mayonnaise, French baguettes, cucumber, fresh cilantro stems, green onions

Directions:
Combine the first five ingredients; cover and let stand for 15 mins to and hour; then drain.
Preheat oven to 400°F.
Combine the chili garlic sauce and 1 1/2 teaspoons of sugar; stir well. Place pork on the rack of a small roasting pan or broiling pan coated with cooking spray. Spread 2 tablespoons of the chili garlic mixture evenly over pork; sprinkle the pork with 1/2 teaspoon salt.
Bake at 400°F for 20 minutes or until a thermometer registers at 155°F (slightly pink] Cool; cover, and refrigerate.
Combine mayo and the remaining chili garlic mixture; cover and refrigerate.
Cut each baguette horizontally. Cutting into but not completely through. Spread mayo garlic mixture evenly on cut sides. Thinly slice the pork; divide evenly between baguettes. Top evenly with carrot mixture, arrange 8 cucumber slices and 8 cilantro sprigs on each baguette. Top evenly with the green onions and jalapeno. Press gently to close; Cut each baguette in to four servings.
Protein Waffles
Category: breakfast-and-brunch
By JAIM71

These healthy, protein-packed waffles are fluffy and delicious! No waffle iron? No problem! Make them into pancakes instead. Top with berries, bananas, dark chocolate chips, or anything else you like!

Ingredients:
1 cup old-fashioned oats
1 cup cottage cheese
2  eggs
3  egg whites
1 teaspoon honey
1 splash pure vanilla extract, or to taste
1 pinch ground cinnamon, or to taste

Directions:
Preheat a waffle iron according to manufacturer's instructions. Blend oats, cottage cheese, eggs, egg whites, honey, vanilla extract, and cinnamon in a blender until creamy. Ladle batter into preheated waffle iron according to manufacturer directions and cook the waffles until golden and crisp, about 5 minutes. Repeat until entire batch of batter is used.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 3 waffles

Calories: 253.6
Fat: 8.5 g
Saturated fat: 3.5 g
Carbohydrates: 23.2 g
Sugars: 3.1 g
Dietary fiber: 2.9 g
Protein: 20.8 g
Cholesterol: 135.3 mg
Sodium: 407.7 mg
Kentucky Pie


Ingredients:
eggs, butter, margarine, Bourbon, cornstarch, sugar, pecans, chocolate chips

Directions:
Preheat oven to 350°F., Combine first seven ingredients in order that they are listed., Pour ingredients into pie shell., Bake for 45-50 minutes.
Starbucks Toffee Bars


Ingredients:
all-purpose flour, all-purpose flour, baking soda, salt, brown sugar, butter, vanilla extract, egg, white chocolate chips

Directions:
PREHEAT oven to 375°F Grease 9-inch-square baking pan.
COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan.
BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.
Artichoke and Smoked Gouda Crustless Quiche


Ingredients:
artichoke hearts, parmesan cheese, smoked gouda cheese, shallots, egg substitute, skim milk, cayenne pepper

Directions:
Preheat oven to 350 and spray 9 inch pie plate with cooking spray.
Heat small skillet over medium-high heat and saute shallots until transparent. Set aside.
Layer drained/dried artichoke hearts in the bottom of pie plate.
Cover with parmesan and then gouda cheese.
Combine egg whites, egg substitute, skim milk and cayenne.  Incorporate shallots and pour over artichoke/cheese into pie plate.
Bake for 32-34 minutes until eggs are set in the middle.
Turn broiler to High and broil 1-2 minutes until golden.
Let sit a few minutes before cutting.
Ghirardelli Chocolate Chip Cookies


Ingredients:
unsifted flour, baking soda, salt, butter, sugar, brown sugar, vanilla, eggs, walnuts

Directions:
Preheat oven to 375°.
Stir flour with baking soda and salt, set aside.
In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes].
Add vanilla and eggs, one at a time, mix on low speed until incorporated.
Gradually blend dry mixture into creamed mixture.
Stir in nuts and chocolate chips.
Drop by tablespoon onto ungreased baking sheets.
Bake for 9-11 miutes or until golden.
Makes about 4 dozen cookies.
Caramel Brownies III
Category: desserts
By Mary Lewno

This is an older recipe. It makes a wonderful chocolate brownie with a chewy caramel layer in the middle.

Ingredients:
1 (14 ounce) package individually wrapped caramels, unwrapped
⅓ cup evaporated milk
1 (18.25 ounce) package chocolate cake mix
¾ cup butter, melted
⅓ cup evaporated milk
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk. Cook over low heat, stirring constantly until smooth; set aside. Grease a 9x13 inch pan. In a large bowl, stir together the cake mix, melted butter and 1/3 cup of evaporated milk by hand until dough holds together. Press half of the dough into the prepared pan, reserving the rest. Bake for 10 minutes in the preheated oven. Remove from the oven and sprinkle the chocolate chips over the crust, pour the caramel mixture evenly over the chips. Crumble the remaining dough over the caramel layer and return to the oven. Bake for an additional 15 to 18 minutes in the preheated oven. Cool in refrigerator to set the caramel before cutting into bars.

Prep time: 10 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 - 9x13 inch pan

Calories: 248.4
Fat: 13.1 g
Saturated fat: 6.3 g
Carbohydrates: 33.4 g
Sugars: 23.5 g
Dietary fiber: 0.9 g
Protein: 2.9 g
Cholesterol: 18.4 mg
Sodium: 266.8 mg
Outrageous Warm Chicken Nacho Dip


Ingredients:
green chili peppers, Velveeta cheese, chicken breast halves, sour cream, green onion, black beans

Directions:
Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker.
Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
Stir in the black beans, and cook 15 more minutes to reheat.
Red Lobster's Crab Au Gratin


Ingredients:
butter, onion, all-purpose flour, milk, salt, white pepper, sherry wine, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Crumble crackers between waxed paper with a rolling pin. Reserve just enough crumbs and cheese to top the casserole.
Melt 4 tablespoons of the butter in a large heavy skillet.  Add onion and saute for about 5 minutes or until golden.  Slowly add flour, stirring constantly over low heat.  When flour is blended, gradually add hot milk (scalded] and blend with a whip.  Continue stirring over low heat until the sauce begins to thicken.
Add salt, pepper, and sherry and continue stirring in a bowl.
Mix crab meat, sauce and the extra cracker crumbs and cheese.  Place in a lightly greased baking dish.  Sprinkle reserved cracker crumbs and cheese on the top of the casserole. Dot the top with the remaining 4 tablespoons butter.
Bake uncovered for about 15 minutes or until the top is golden brown.
Mediterranean Bulgur Salad


Ingredients:
bulgur, water, salt, fresh tomato, cucumber, fresh basil, artichoke hearts, fresh lemon juice, white wine vinegar, olive oil

Directions:
Pour water into a medium saucepan with a tight-fitting lid.  Add salt and bring to a boil over high heat.  When water boils, add bulgur and remove from heat.  Cover and let stand 30 minutes, or until all the water has been absorbed.
In a large bowl, combine bulgur with all remaining ingredients and stir to mix thoroughly.
This can be served at room temperature or chilled.  Top with fresh parmesan or crumbled feta, if desired.
Venison BBQ


Ingredients:
water, onion, barbecue sauce

Directions:
Combine venison meat, water, onion, salt and pepper in your crock pot for at least 4 hours or until completely cooked.
Drain all juice produced in cooking process along with onions.
Place meat on cutting board and pull apart with fork (it should be really tender].
Put meat back in crock pot and add BBQ sauce.
Put on your favorite bun and eat! That's it!
Harvey Ham Sandwiches
Category: main-dish
By IMATECHGIRL

Slow cooked shredded ham in a brown sugar and mustard sauce. This is the sort of thing you prepare a day or so in advance so that when you serve it you don't really have to do much of anything at all. Great for times when people will be in and out, eating irregularly all day.

Ingredients:
1 (6 pound) bone-in ham
1 (8 ounce) jar yellow mustard
1 pound brown sugar
24  dinner rolls, split

Directions:
Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up. Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.

Prep time: 30 mins
Cook time: 10 hrs
Total time: 10 hrs 30 mins
Yields: 24 servings

Calories: 445.2
Fat: 23.2 g
Saturated fat: 7.9 g
Carbohydrates: 33.9 g
Sugars: 20 g
Dietary fiber: 0.9 g
Protein: 24.5 g
Cholesterol: 64.7 mg
Sodium: 1720.5 mg
Slow Cooker Beef Pot Roast
Category: main-dish
By Chef John

The real secret here is making sure you sear the meat before the long, slow braising. Serve with mashed potatoes.

Ingredients:
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 ½ tablespoons all-purpose flour
1 tablespoon tomato paste
2 ½ cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary
2 sprigs fresh thyme

Directions:
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess. Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside. Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes. Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute. Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute. Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat. Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme. Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender. Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Prep time: 20 mins
Cook time: 6 hrs 30 mins
Total time: 6 hrs 50 mins
Yields: 8 servings

Calories: 777.9
Fat: 57.3 g
Saturated fat: 22.5 g
Carbohydrates: 7.6 g
Sugars: 2.9 g
Dietary fiber: 1.5 g
Protein: 54.6 g
Cholesterol: 198.5 mg
Sodium: 602.5 mg
Summer Vegetable Gratin


Ingredients:
extra virgin olive oil, zucchini, table salt, tomatoes, onions, ground black pepper, garlic cloves, fresh thyme leave, parmesan cheese, shallots, fresh basil leaf

Directions:
Adjust oven rack to upper-middle position and heat oven to 400 degree.  Brush 13- by 9-inch baking dish with 1 teaspoon oil; set aside.
Toss zucchini and squash slices with 1 teaspon salt in large bowl; transfer to colander set over bowl.  Let stand until zuccchini and squash release at least 3 tablespoons of liquid, about 45 minutes.  Arrange slices on triple layer paper towels; cover with another triple layer paper towels and firmly press each slice to remove as much liquid as possible.
Meanwhile, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes.  Place second doube layer paper towels on top of tomatoes and press firmly to dry.
Meanwhile, heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat until shimmering.  Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes.  Set aside.
Combine garlic, 2 teaspoons oil, remaining 1/2 teaspoon pepper and thyme in small bowl.  In large bowl, toss zucchini and squash in half of oil mixture, then arrange in greased baking dish.  Arrange caramelized onions in even layer over squash.  Slightly overlap tomato slices in single layer on top of onions,  Spoon remaining garlic-oil mixture evenly over tomatoes.  Bake until vegetables are tender and tomatoes are starting to brown on edges, 40-45 minutes.
Meanwhile, process bread in food processor or belender until finely ground (about 10 seconds].  You should have about 1 cup crumbs.  Combine bread crumbs, remaining teaspoon oil, parmesan and shallots in medium bowl.  Remove baking dish from oven and increase heat to 450 degrees.  Sprinkle bread crumb mixture evenly on top of tomatoes.  Bake until bubbling and cheese is lightly browned, 5-10 minutes.  Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Shrimp/prawns and Olives Salad.


Ingredients:
large shrimp, black olives, green olives, pimientos, green onion, hard-boiled eggs, mayonnaise, Miracle Whip, pickle juice

Directions:
Remove tails from prawns or shrimp and cut each one in half or thirds, depending on the size.
Add the olives, onions and eggs.
Mix the Mayonnaise, pickle juice and olive juice together in a cup or small bowl.
Stir the Mayonnaise mixture into the prawn/shrimp mixture and mix well.
Cover and refrigerate at least 1 hour before serving.
Serve with crackers.