xiaoxl/recipe_data huggingface dataset:
Emily's Spinach Salad


Ingredients:
extra virgin olive oil, red wine vinegar, lemon juice, soy sauce, honey, dry mustard, curry powder, salt, pepper, garlic powder, fresh spinach, bacon

Directions:
Combine first 10 ingredients in a jar; cover tightly and shake until well mixed; set aside.
Place spinach in a large salad bowl.
Just before serving, pour dressing over spinach and toss gently.
Garnish with crumbled bacon and egg slices.
Spaghetti Sauce Soup


Ingredients:
chicken broth, onion, garlic cloves, Worcestershire sauce, Tabasco sauce

Directions:
In a large pot combine the chicken broth, drained veggies, and the meat spaghetti sauce, with the heat at medium.
In a small skillet saute the onion and garlic until soft and starts to brown a little bit.
Add the onion and garlic to the soup pot, along with the old bay seasoning, worcestershire, and tabasco sauces.
Stir well and add the uncooked egg noodles.
Simmer on medium until the noodles are tender, then turn heat to low and let cook for about 5 minutes more.
Add salt and pepper to taste, and serve.
Uptown "gorilla" Cheese Sandwiches


Ingredients:
butter, butter, cheddar cheese, tomatoes, eggs, cream of tartar

Directions:
Preheat oven to 350 degrees F.
Spray an oven proof dish with vegetable spray.
Toast the bread lightly and butter one side.
Place butter side up in prepared casserole.
Top each slice of bread with cheese slice then tomato. Season with salt and pepper.
Add the tablespoon of melted butter to the egg yolks together with the mustard and salt and pepper. Mix well and set aside.
Beat the egg whites with the cream of tartar until stiff.
Fold in the yolk mixture and pour over the bread slices.
Bake until golden brown and set - about 15 minutes.
Sloppy Joes II
Category: main-dish
By Tamara

This is the recipe my mother used for sloppy joes and it always gets compliments!

Ingredients:
1 pound lean ground beef
¼ cup chopped onion
¼ cup chopped green bell pepper
½ teaspoon garlic powder
1 teaspoon prepared yellow mustard
¾ cup ketchup
3 teaspoons brown sugar
salt to taste
ground black pepper to taste

Directions:
In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 6 servings

Calories: 188.8
Fat: 9.4 g
Saturated fat: 3.6 g
Carbohydrates: 11.2 g
Sugars: 9.6 g
Dietary fiber: 0.4 g
Protein: 15.1 g
Cholesterol: 49.6 mg
Sodium: 416.3 mg
Mashed Potatoes With Celery Root


Ingredients:
russet potatoes, celery root

Directions:
Place the potatoes and celery root in a large heavy saucepan.
(I start the celery root first, since I find it takes longer to cook. It must be soft to mash up creamy].
Cover with water and season liberally with salt and pepper.
Cover and cook over medium-high heat until water boils.
Reduce the heat to medium and continue to boil until the vegetables are tender, about 20 minutes.
Drain, and mash the vegetables with a potato masher or a large fork.
Mix in cream.
Adjust seasoning with additional salt and pepper.
Mixed-Up Salad


Ingredients:
sour cream, buttermilk, red onion, celery, cherry tomatoes, bacon, feta cheese

Directions:
In a large glass bowl whisk together sour cream with dry Ranch dressing until combined.
Mix in buttermilk (if using] starting with 1 tablespoon and adding in more if needed to thin.
Add in thawed peas, red onion, celery, cherry tomatoes and crumbled cooked bacon; toss well to combine.
Mix in feta cheese.
Season with salt and freshly ground black pepper to taste.
Cover and chill for 2 hours before serving.
Kahlua Root Beer Float


Ingredients:
Kahlua, vanilla ice cream

Directions:
"Pour Kahlua and cola over ice cream in a tall glass. Fill with club soda."
Strawberry Smoothie


Ingredients:
vanilla ice cream, milk, strawberries

Directions:
put all ingerdients into blender., blend to desired consistency., serve.
Salted Caramel Apple Cheesecake Bites


Ingredients:
butter, sugar, cream cheese, apple pie spice, egg, apple, coarse sea salt

Directions:
HEAT oven to 325°F Line 24 mini muffin cups with mini foil or paper baking cups. Microwave butter in small microwave-safe bowl on HIGH 30 seconds or until melted. Stir in gingersnap crumbs and 2 tablespoons sugar until evenly moistened. Divide evenly into prepared baking cups using about 1 1/2 teaspoons for each. Press to form an even layer.
BEAT cream cheese in medium bowl with electric mixer on medium speed until fluffy. Beat in juice concentrate, 2 tablespoon topping, apple pie spice and remaining 2 tablespoon sugar until smooth. Beat in egg just until blended. Spoon over crusts until baking cups are almost full. Bake 12 to 15 minutes or until set. Cool in pans 15 minutes. Chill 1 hour or overnight.
REMOVE foil baking cups from cheesecake bites, if desired. Spoon desired amount of remaining topping onto centers of cheesecake bites. Cut apple wedges crosswise into small triangles for garnish. Insert tip of triangle into topping. Sprinkle lightly with sea salt, if desired.
Nutritional information (amount per servings]: Total Calories: 100. Sodium 130mg. Fat: 6g. Carbohydrates: 10g. Cholesterol: 20mg. Protein: 1g. Fiber: 0g.
Carrot Casserole


Ingredients:
carrots, seasoned croutons, sharp cheddar cheese, eggs, butter, Worcestershire sauce, salt, tarragon

Directions:
Preheat oven to 375°F  Lightly spray a 1 1/2 quqrt casserole dish with nonstick cooking spray.
Cook/Steam carrots until crisp tender; about 10-12 minutes; drain.
Place carrots in a buttered 1 1/2 quart casserole. Stir in croutons and cheese.
Combine remaining ingredients and pour over carrot mixture.
Bake uncovered at 375°F for 20-25 minutes or until brown.
Dandy Candy


Ingredients:
butter, light corn syrup, vanilla, salt, powdered sugar

Directions:
In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
Add corn syrup, vanilla and salt to the bowl.
Stir and mix well.
Add powdered sugar.
Stir and mix well.
Remove mixture from mixing bowl and place on a clean counter top or cutting board.
Pound, squeeze and roll candy until it feels smooth.
Roll candy into small balls, about the size of a walnut.
Roll the balls in a bowl of sprinkles.
Place on a plate, cover with plastic wrap and refrigerate.
The candy tastes best when cold!
Scrumptious Baked Potatoes


Ingredients:
baking potatoes, bacon, olive oil, salt, pepper, garlic powder

Directions:
Wash and clean the potatoes.
Rub them down with olive oil.
Slice each potato down the center, but do not cut it all the way open, but go deep.
Place 2 slices of bacon inside.
Place several slices of onion.
Season to your likings with salt, pepper,& garlic powder.
Drizzle inside with olive oil.
Close tight (you can use toothpicks if needed].
Roll tight in foil so to keep potatoes closed, then twist sides of foil inches.
Bake at 400°F in oven or on BBQ grill until they are tender.
When done, remove bacon and serve with butter, sour cream, and fresh chives!
Sweet Savory Chick Pea Curry


Ingredients:
yellow onions, ginger, garlic cloves, curry powder, salt, turmeric, cinnamon, cumin, fennel seed, apples, carrots, tomatoes, chickpeas, lemon juice, raisins, parsley

Directions:
Heat oil in a large pot over a medium high flame, add onions and stir for a few minutes. Add garlic, and ginger stirring to make sure mixture does not stick.
Once onions are translucent, add all the spices including salt. Stir for an additional 3 minutes.
Stir in apples for a minute, then add carrots and stir for another minute and then stir the tomatoes inches  Let cook for a few minutes.
Stir in the garbanzo beans and vegetable stock, bringing mixture to a boil.
Once boiling, lower heat and simmer covered for 20 minutes. Add lemon juice and raisins and simmer for another 10 minutes.
When done, serve garnished with parsley.
Bacon Ranch Corn Salad


Ingredients:
frozen corn, cucumber, tomatoes, red onion, green pepper, bacon bits, sharp cheddar cheese

Directions:
Add all ingredients together in mixing bowl and stir gently until well blended., Chill for a few hours or overnight., Serve cold.
Island Margarita


Ingredients:
sugar, half-and-half

Directions:
Mix ingredients in blender until smooth., Pour into glass and serve.
Mini Jalapeno Muffins


Ingredients:
flour, sugar, yellow cornmeal, baking powder, salt, eggs, milk, honey

Directions:
Preheat oven to 375°F., Grease a 24-cup mini muffin tin with a nonstick spray., In a large bowl, combine flour, sugar, cornmeal, baking powder and slat., In a separate bowl, beat the eggs with the jalapeno, milk and honey., Add the dry mixture slowly to the wet mixture., If desired, add a little of the jalapeno liquid to make'em nice and spicy., Spoon the batter into the sprayed muffin tins., Bake for 10 to 12 minutes., Note: They are wonderful drizzled with creamed honey and butter.
Creamy Feta Salad Dressing and Dip


Ingredients:
feta cheese, buttermilk, milk, sour cream, mayonnaise, white wine vinegar, garlic, green onion, fresh dill, dried oregano

Directions:
With a fork, mash the cheese and buttermilk together until it resembled the consistency of cottage cheese.
Add the remaining ingredients and blend well.
Add salt and pepper to taste.
Let sit, covered, in the refrigerator at least a few hours to blend flavors.
If it's too thick, just add a little milk until it's the texture you desire.
This is sooo good on a salad with fresh greens, tomatoes, cucumbers, slices of red onions, and kalamata or ripe olives.
West African Lime Cake
Category: world-cuisine
By seattlelove

This is such an easy cake that even the kids can make it with some adult supervision.

Ingredients:
1 cup white sugar
2 ½ tablespoons butter, softened
2  eggs, beaten
1  lime, juiced
1 ½ cups all-purpose flour
2 ¼ teaspoons baking powder
1 teaspoon chopped peanuts, or to taste  (Optional)

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour an 8x8-inch baking dish. Beat sugar and butter together until light and fluffy, about 3 minutes; beat in eggs and lime juice. Stir flour and baking powder into butter mixture until combined. Pour batter into prepared baking dish. Bake in preheated oven until brown and toothpick inserted in center comes out clean, about 25 minutes. Garnish with chopped peanuts.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 servings

Calories: 157.1
Fat: 3.5 g
Saturated fat: 1.8 g
Carbohydrates: 29.1 g
Sugars: 16.8 g
Dietary fiber: 0.5 g
Protein: 2.8 g
Cholesterol: 37.4 mg
Sodium: 98.5 mg
Kumla


Ingredients:
beef, turkey, salt, potatoes, salt, flour

Directions:
Prepare stock by boiling ham bone with 1 Tbs salt in large stock pot of water.
Peel and grate potatoes.
Add salt to grated potatoes and mix in flour with hands until no more can be added. Usually a little more than 4 cups.
Form balls the size of fist and push a small piece of ham into the center.
Remove Ham bone from stock.
Add balls to boiling stock being careful not to let balls stick to bottom of pot.
Boil softly for at least 1 hour.
Serve with salt, butter/margarine, or sour cream. Use leftovers for breakfast and serve with syrup or jam.
100% Fruit "Cake"
Category: salad
By InTheKitchen

This cake was a hit with the children and parents at our two-year-old's birthday party.  It is perfect for raw, vegan, gluten/wheat-free, refined sugar-free diets (and children who don't need sugar!).  This cake was inspired by a 100% watermelon cake we had the year before.

Ingredients:
1  seedless watermelon
2 cups strawberries, hulled and sliced
1  cantaloupe - seeded, peeled, and sliced  (Optional)
1  fresh pineapple - peeled, cored, and sliced  (Optional)

Directions:
To create the base tier of the cake, cut 3 slices of watermelon, 1 to 2 inches thick, crossways through the center of the melon. Trim the rind from the watermelon slices, and place the largest slice onto a cake plate. Alternate layering sliced strawberries, slices of cantaloupe, and slices of fresh pineapple; follow with the second-largest watermelon slice. Repeat once more to make a layered fruit stack that looks like a cake. Thinly slice a few pieces of remaining melon and pineapple. With cookie cutters or a sharp knife, cut remaining fruit slices into decorative shapes. Decorate the cake tiers with the cut fruit shapes and remaining berries. Refrigerate until serving time. To serve, slice the cake with a sharp knife, one wedge at a time, and set the wedge onto a plate.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 233.2
Fat: 1.2 g
Saturated fat: 0.1 g
Carbohydrates: 58.6 g
Sugars: 47.5 g
Dietary fiber: 4.4 g
Protein: 4.6 g
Sodium: 17.6 mg
Starbucks® Mocha Frappuccino® Replica
Category: drinks
By Steve Woznicka

I created this recipe myself. I wanted something that tasted like the brand-name stuff but without the steep cost! I kept the recipe simple only using coffee, milk, and sugar like the brand name does. Concentrate stays good in the refrigerator for a month.

Ingredients:
6 cups cold water
½ pound dark roast ground coffee beans
cheesecloth
coffee filters
5 cups 1% milk
½ (14 ounce) can sweetened condensed milk
3 tablespoons white sugar
1 teaspoon white sugar
1 tablespoon unsweetened cocoa powder
½ cup hot tap water

Directions:
Mix 6 cups water and coffee in a 1/2-gallon jar (such as Ball®) until grounds are completely saturated. Steep for 24 hours at room temperature, stirring occasionally. Transfer the coffee to the refrigerator and chill for 1 hour. Place a small colander on top of a tall, lidded plastic container. Line colander with a 6-inch square of cheesecloth; fit a coffee filter on top. Pour about 1 cup of the coffee into the colander until filter begins to clog. Lift the corners of the cheesecloth carefully; twist the cloth and filter to extract the liquid. Drain the remaining liquid 1 cup at a time, using a new coffee filter each time. Repeat the process with the grounds, filtering 1 cup at a time; squeeze out as much liquid as you can. Refrigerate the concentrate until ready to use. Combine concentrate, 1% milk, and condensed milk in a 1/2-gallon jar. Dissolve 3 tablespoons plus 1 teaspoon sugar and cocoa powder together in a bowl of hot tap water. Add to the coffee-milk mixture; cover the jar and shake well.

Prep time: 30 mins
Total time: 1 day
Yields: 2 quarts

Calories: 226.8
Fat: 4.9 g
Saturated fat: 3.2 g
Carbohydrates: 36.9 g
Sugars: 34.9 g
Dietary fiber: 0.3 g
Protein: 10 g
Cholesterol: 21.3 mg
Sodium: 146.4 mg
Prosciutto Wrapped Asparagus


Ingredients:
asparagus, prosciutto, salt, pepper, olive oil

Directions:
Break the ends off of the asparagus, keeping the tips.
Wrap about 7 or 8 of the asparagus in each strip of prosciutto, repeating with each group of asparagus.
Drizzle some olive oil into a ten-inch skillet, and turn it up to medium-high.
Place three of the bunches into the skillet and cook for about 5 minutes on each side.
Repeat with the rest of the bunches, drizzling in some olive oil in-between batches.
Hit it with a little olive oil and pepper.
Enjoy!
Asparagus Soup


Ingredients:
frozen asparagus cuts, onion, water, salt, chicken bouillon granule, dried basil, white pepper, milk, heavy whipping cream, seasoned croutons

Directions:
In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil.
Reduce heat. Cover and simmer for 10-12 minutes or until vegetables are tender.
Cool for 5 minutes; stir in milk.
In a blender or food processor, process the soup in batches until smooth; return to the pan.
Stir in cream; heat through.
Garnish with croutons.
Carrot-Zuke Salad


Ingredients:
carrots, zucchini, fresh lemon juice, Splenda sugar substitute, poppy seed

Directions:
Take the carrots and the zucchinis and keep peeling lenthwise strips until you can peel no more (Use your potatoe peeler as you want very, very thin strips] Place strips in a bowl& cover with ice& water, leave for 20 minutes.
Drain well& transfer to a salad bowl.
Combine remaining ingredients, Pour over the veggies, toss& serve (don't leave this salad dressed too long before serving].
Poppy Seed Chicken & Mushroom Casserole


Ingredients:
chicken, sour cream, mushroom, butter, butter, poppy seeds

Directions:
Mix the chicken together with the cream soup and sour cream.
Saute the mushrooms in 1 tablespoon butter. Add to the chicken mixture.
Melt the 1/2 cup butter and mix with the crushed crackers and poppyseeds.  Add half of the cracker mixture to the chicken and mix well.
Pour chicken mixture into a greased baking dish. Top with the remaining cracker mixture.
Bake at 375 for 30 minutes uncovered.
Baked Apple Empanadas
Category: desserts
By nica36

Small half-circle doughy dessert with apple-cinnamon filling. You can fill these with anything if you don't like apple. This is a good base recipe that can be altered any way you like! My family loves these!

Ingredients:
1 cup butter
6 ounces cream cheese, softened
2 cups all-purpose flour
4 small apples - peeled, cored, and cut into small cubes
½ cup white sugar
½ teaspoon ground cinnamon
1 pinch salt

Directions:
Mix butter and cream cheese together in a bowl. Stir in flour until dough comes together and forms into a ball. Cover tightly with plastic wrap and refrigerate 8 hours to overnight. Combine apples, sugar, cinnamon, and salt in a saucepan. Bring to a boil. Reduce heat and cover; cook, stirring frequently, until apples are the consistency of chunky applesauce, about 15 minutes. Remove from heat and cool to room temperature. Remove dough from the refrigerator and let sit at room temperature for 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Divide dough into 10 pieces and roll into balls. Roll out each ball into a 3- to 4-inch circle with a rolling pin. Fill one side of the circle with apple filling. Moisten edges lightly with water. Fold dough over the filling and press edges together to seal. Arrange empanadas on the prepared baking sheet. Bake in the preheated oven until dough is golden, about 15 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 9 hrs 25 mins
Yields: 10 empanadas

Calories: 374.2
Fat: 24.7 g
Saturated fat: 15.4 g
Carbohydrates: 35.5 g
Sugars: 14.5 g
Dietary fiber: 1.8 g
Protein: 4.2 g
Cholesterol: 67.5 mg
Sodium: 197.5 mg
Cucumber Lime Smoothie


Ingredients:
cucumbers, lime, water, honey, sugar

Directions:
"Peel, seed and chop 2 medium cucumbers. Blend them with all the other ingredients until smooth."
Quinoa Avocado and Sweet Potato


Ingredients:
spinach, quinoa, chicken broth, sea salt, cilantro, lime juice, olive oil, sweet potato, avocado, olive oil, lime juice, sugar, cilantro

Directions:
In a saucepan on high heat cook quinoa, chicken broth, cilantro, olive oil, lime juice, and salt. Stir it once or twice. Then when the liquid has nearly boiled out cover and reduce to a low simmer and cook for about 8 minutes more.
Meanwhile dice a yam and place in a cake pan, cover with foil and bake at 400 degrees for about 12 minutes or until yam is soft.
Cut 1/2 an Avocado into chunks.
Make dressing by whisking olive oil, lime juice, cilantro, and sugar.
On a plate place a large handful of baby spinach leaves. Spoon the quinoa on it. Then toss the cooked yams on top. Then toss the avocado chunks on top. If the dressing has separated whisk it for a few seconds before drizzling it on top. Serve immediately.
Roasted / Toasted  Walnuts


Ingredients:
"walnuts"

Directions:
Spray a baking sheet with cooking spray.
Take your walnuts and place them on the pan.  (Do not chop until after they have baked].
Place the walnuts in the oven and bake them at 350 degrees for 5 to 10 minutes.
Make sure you keep an eye on them until they are done so that they don't burn.
Chop them to the consistency you need for your recipe.
Sugar Free Fluff Salad


Ingredients:
pineapple tidbits, gelatin, sugar-free instant vanilla pudding mix, mandarin oranges, unsweetened flaked coconut

Directions:
Mix whipped topping, yogurt, dry gelatin, and dry pudding mix in a large bowl.  Add the coconut, mandarin oranges, and the pineapple. Stir until just mixed.
Refrigerate for at least an hour before serving.
Dulce De Leche (Latin American Caramel Spread)


Ingredients:
sugar, pure vanilla extract, baking soda

Directions:
Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.
Veal Roast With Fava Beans


Ingredients:
salt, pepper, rosemary, olive oil, onion, garlic clove, wine, carrots, plum tomatoes, Italian parsley, basil, oregano, fava beans, onion, carrots, cornstarch

Directions:
Season the roast with salt, pepper and rosemary.
Heat the olive oil in a dutch oven, when the oil is hot add the roast and brown well on all sides.
Remove the veal from the dutch oven and put aside until needed.
Put the sweet onion and garlic in dutch oven and saute 5 minutes.
Add the wine and cook for 5 more minutes.
Next add the veal, carrotes, tomatoes, parsley, basil and oregano to the dutch oven.
Bring to a boil, lower heat, cover and simmer 1 - 1 1/2 hours or until veal is tender.
Remove veal from dutch oven, set aside and keep warm.
Puree the cooking liquid and then return to the dutch oven.
Add the fava beans, pearl onions and baby carrots.
Cook on medium heat for about 15 minutes.
Next combine the cornstarch with 1 tbsp cold water and stir into the vegetables, cook until sauce thickens (3 minutes].
Slice the veal and serve with the vegetables and gravy.
Autumn Harvest Stew


Ingredients:
sweet potatoes, parsnips, apples, onion, chicken, salt, pepper, olive oil, fresh rosemary, fresh sage, fresh thyme, fresh parsley, vegetable broth

Directions:
"Dump all veggies, chicken, salt, pepper and olive oil into crockpot and stir. Tie herbs together with string and put in the pot (you can put them in top or bury them in among the veggies]. Pour in liquids. Cook on low for 7-8 hours."
Reese's Peanut Butter Brownies


Ingredients:
butter, creamy peanut butter, crunchy peanut butter, sugar, vanilla extract, eggs, all-purpose flour, baking powder, salt

Directions:
Heat oven to 350³F.
Grease 13x9x2 inch baking pan.
Add peanut butter to melted butter in large bowl; stir until peanut butter melts.
Stir in sugar and vanilla.
Beat in eggs.
Add flour, baking powder and salt; beat well.
Remove 1 3/4 cup batter; stir cocoa into this part.
Spread cocoa batter into prepared pan; spread remaining peanut butter batter over top.
Bake 30 minutes or until brownies begin to pull away from sides of pan; cool completely in pan.
Cut into bars.
Shakey's Mojo Potatoes


Ingredients:
idaho baking potatoes, flour, cayenne pepper, thyme, garlic powder, salt, pepper, milk

Directions:
Bake the potatoes in the oven at 425F for about 1 hour, let cool. (I rub olive oil on my potatoes, then wrap in foil, my preference]
Cut each potato into 1/4" rounds.
Heat oil to 375°F
Stir together the flour, cayenne, thyme, garlic powder, salt and pepper to taste. (you can adjust seasonings to your liking]
Dip each potato wedge into the milk (can add egg if you want], then dredge thoroughly in the seasoned flour mixture.
Deep fry wedges without overcrowding, until crisp and golden.
Drain on paper towels and serve.