xiaoxl/recipe_data huggingface dataset:
Cow Patty Cookies
Category: desserts
By Stephanie Watts

No bake peanut butter, oat, and nut cookies.

Ingredients:
2 cups white sugar
5 tablespoons unsweetened cocoa powder
½ cup unsalted butter
½ cup crunchy peanut butter
1 teaspoon vanilla extract
3 cups quick cooking oats
½ cup chopped walnuts
½ cup milk

Directions:
Cover baking sheets with wax paper and set aside. Combine sugar and cocoa in a large saucepan.  Stir in milk, butter and peanut butter.  Cook and stir over medium heat until butter melts and mixture is combined, about 5-20 minutes.  Remove from heat. Stir in the vanilla, oats and nuts, and mix thoroughly.  Take a teaspoon and scoop out a spoonful of the mixture; drop the spoonful onto the waxed paper-covered baking sheet.  Repeat with the rest of the mixture.  Place in the refrigerator until the cookies are cooled and set.  Store the cookies in an airtight container.

Yields: 4 dozen

Calories: 190
Fat: 9 g
Saturated fat: 3.3 g
Carbohydrates: 25.9 g
Sugars: 17.6 g
Dietary fiber: 2 g
Protein: 3.4 g
Cholesterol: 10.6 mg
Sodium: 29.6 mg
Sweet-Hot Glazed Nuts


Ingredients:
honey, sugar, butter, margarine, salt, cayenne, ground cinnamon

Directions:
In a bowl, mix honey, sugar, 1 tablespoon butter, salt, cayenne and cinnamon. Add nuts and mix well to coat.
Scrape nut mixture into a buttered 9-by-13-inch baking pan and shake to make level.
Bake in 300 degree F oven, shaking pan often, until nuts are golden brown under skins (break a nut to test, if necessary], 20 to 25 minutes.
Scrape nuts onto a buttered 10-by-12-inch piece of foil and let cool about 5 minutes, then break apart.
Serve, or store airtight up to three days. These nuts also freeze well; store in an airtight container or double freezer bag for up to 2 months. Makes a great holiday or hostess gift, presented in a tin or jar tied with a pretty ribbon.
Lavender Infused Lemonade -Martha Stewart


Ingredients:
granulated sugar, water, fresh lemon juice, lemon slice

Directions:
"Bring sugar and water to a boil in a saucepan stirring until sugar has dissolved.  Stir in Lavender.  Remove from heat, and let stand for 10 minutes.  Strain, discarding Lavender.  Let cool.  Stir in lemon juice.  (Lemonade can be refrigerated in an airtight container for up to 1 week.]  Serve over ice, and garnish with lemon slices and fresh lavender sprigs."
Lobster-Bacon Macaroni and Cheese
Category: meat-and-poultry
By Kit0331

I've tried several variations of this recipe and this is by far my favorite. The creaminess of the cheese soup, the pungent flavor of the lobster, and smokiness of the bacon blend together in a lovely dish you can serve on a busy weeknight or at your next dinner party.

Ingredients:
3 cups elbow macaroni
6 slices thick-cut bacon
2 (10.75 ounce) cans  condensed Cheddar cheese soup
1 ½ cups shredded Cheddar cheese
1 ¼ cups milk
12 ounces cooked lobster tail meat, chopped
⅔ cup panko bread crumbs
¼ cup butter, melted

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and dice. Preheat oven to 400 degrees F (200 degrees C). Stir Cheddar cheese soup, Cheddar cheese, and milk together in a bowl. Stir pasta, bacon, and lobster into soup mixture. Pour pasta mixture into a 2 1/2-quart shallow baking dish. Mix bread crumbs and butter together in a separate bowl; sprinkle over pasta mixture. Bake in the preheated oven until bubbling and bread crumbs are lightly browned, 25 to 30 minutes.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 627.2
Fat: 27.5 g
Saturated fat: 14.7 g
Carbohydrates: 61 g
Sugars: 5.6 g
Dietary fiber: 2.5 g
Protein: 33.4 g
Cholesterol: 108.5 mg
Sodium: 1466.5 mg
Chicken Provencal


Ingredients:
eggplants, tomatoes, onion, red bell pepper, dry red wine, fresh basil, dried basil, garlic cloves, boneless skinless chicken breast halves, salt, olive oil, paprika

Directions:
In a large saucepan combine the eggplant, tomatoes, onion, peppers, wine, basil, garlic and 1/3 teaspoon salt.  Bring to a boil, reduce heat.  Simmer, cover for 10 minutes.  Uncover and simmer 5 minutes more or until vegetables are tender and nearly all of the liquid is evaporated.
Meanwhile, rinse chicken; pat dry.  Place each breast half between 2 pieces of plastic wrap.  Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to 1/4 inch thickness.  Remove plastic wrap and lightly salt chicken.
In a large frying pan heat the oil and paprika over medium-high heat.  Add chicken and cook for 4 to 6 minutes or until tender and no pink remains, turning once.
To serve, spoon vegetable over chicken.
Easy Italian Croutons


Ingredients:
parmesan cheese, extra virgin olive oil

Directions:
Preheat oven to 350 degrees on Bake.
Cut bread into 3/4 inch wide strips and lay them flat on an aluminum pan (I like to use scissors not knives].
Drizzle olive oil onto bread, sprinkle herbs and cheese.
Pop into the oven for 15-20 minutes.
If you want to make mini croutons for salad, cut the bread into small cubes (instead of step one] and follow same procedure.
Chocolate Banana Crepes
Category: breakfast-and-brunch
By LYNNIE1979

After tweaking a crepe recipe I came up with this incredibly delicious version -- chocolate crepe batter, with bananas and chocolate sauce!  A very big hit with my friends! Top with powdered sugar or whipped cream.

Ingredients:
½ cup whole or 2% milk
1 ½ tablespoons melted butter
1  egg yolk
1 teaspoon vanilla
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
⅓ cup white flour
½ tablespoon butter
1 tablespoon whole or 2% milk
2 teaspoons hazelnut liqueur
1 tablespoon cocoa
2 tablespoons confectioners' sugar
2  ripe bananas, sliced

Directions:
In a medium bowl, stir together 1/2 cup milk, 1 1/2 tablespoons melted butter, egg yolk, vanilla, and 2 teaspoons hazelnut liqueur. Whisk 1 tablespoon cocoa into liquid until completely incorporated. Next, whisk in 2 tablespoons confectioners' sugar until completely incorporated. Then gradually whisk in flour until completely incorporated. Set aside. Melt 1/2 tablespoon butter in a saucepan over low heat. Stir 1 tablespoon milk and 2 teaspoons hazelnut liqueur into melted butter. Stir in 1 tablespoon cocoa and 2 tablespoons confectioners' sugar. Set over very low heat to keep warm. Spray a non-stick frying pan or crepe pan with cooking spray, and heat over medium heat. Pour about 1/4 cup of batter onto the pan, and swirl to form a very thin disk; cook for about 2 minutes. Flip, and cook about 1 minute more. Place crepe on a plate. Add 1/4 sliced bananas to crepe, and spoon 1/4 of the chocolate sauce over the bananas. Roll or fold crepe, and sprinkle with confectioners' sugar. Repeat steps 3 and 4. Serve crepes warm.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 234.1
Fat: 8.5 g
Saturated fat: 4.8 g
Carbohydrates: 34.9 g
Sugars: 18.8 g
Dietary fiber: 2.5 g
Protein: 3.9 g
Cholesterol: 69.5 mg
Sodium: 56.7 mg
My Grandma's Natural Remedy for Constipation (Stewed Prunes)


Ingredients:
water, milk

Directions:
In a small saucepan, place prunes, water, and orange juice. Bring to boil, cover, and simmer for 30 minutes.
Prunes will absorb most of the water, and the remaining water will thicken into a consistency of syrup. If there is a lot of liquid remaining, simmer, uncovered, for a few minutes until sauce reduces.
Transfer hot prunes and syrup to a bowl. Pour cold milk over the prunes to cover. Eat with a spoon.
HINT: This remedy should work within 24 hours and can be safely eaten as often and as long as needed.
NOTE: If you do not have constipation and just like the taste of stewed prunes, you may add 1/8 teaspoon of ground cinnamon to the prunes mixture before cooking (Cinnamon, oranges, and prunes pair well together.] However, do not add the cinnamon if you are using this for constipation because cinnamon is used as a natural cure for diarrhea and will have the opposite effect of a laxative.
One cup prunes contains 1274 mg of potassium, which prevents muscle cramps, and 12 grams of fiber to relieve constipation.
Better Healthy Burgers


Ingredients:
ground turkey, ground beef, black beans, teff, flax seeds, basil, turmeric, parsley, cayenne pepper, cumin

Directions:
Cook 1/4 cup of dry Teff in 1 cup boiling water. Simmer on low boil until liquid is almost gone.
Add the ground flax seed (3 Tablespoons] and chia seed (2 Tablespoons] to the hot Teff. Stir until you reach the consistency or thick oatmeal.
Drain the liquid from a 15.25 ounce can of black beans with a strainer. Do not rinse the beans. Place the beans into a bowl and mash with a potato masher.
Add the Teff mixture to the beans and mash together until well blended.
Add the extra lean ground beef (I use 96% lean/4% fat] and mix together well.
Add the extra lean ground turkey (I use 99% lean/1% fat] and mix well
Add all seasonings and Mix until evenly combined.
Spray hands with non-stick cooking oil spray (I use Olive Oil] and Roll  into 2.5 ounce balls.
Shape into patties.
Fry on high in non-stick pan sprayed with cooking oil.
Serve on a bun or lettuce wrap with your favorite condiments.
Enjoy!
Chicken Mole for Crock Pot


Ingredients:
cinnamon stick, anise seed, sesame seeds, whole cloves, dried ancho chiles, roma tomatoes, garlic cloves, sweet white onion, raisins, salt, chicken

Directions:
Preheat oven to 350 degrees.
Combine the almonds, cinnamon stick, coriander, aniseed, sesame seed and cloves on a baking sheet.
Toast in the oven for 10 minutes or until fragrant and lightly browned; remove and set aside.
Place chiles on another baking sheet and toast at 350 degrees for 10 minutes; check and stir as needed to prevent burning.
Remove the chiles from the oven and allow to cool.
When cool, break chiles lightly, and place in in a large glass bowl.
Pour 2 cups of hot chicken stock over the chiles and allow to sit for about 30 minutes to 1 hour.
Preheat broiler and place the 2 tomatoes on a cookie sheet and broil for 5 to 7 minutes or until skin cracks and blisters lightly, turning about every 2 minutes.
Remove tomatoes from oven and set aside to cool before removing the skin and chopping.
Pour the chiles and stock into a blender and puree in batches until smooth.
Add the toasted almonds and spices, peeled and chopped tomato, chocolate, garlic, onion, raisins and salt to taste.
Blend until smooth, adding remaining stock as needed to make sauce proper consistency.
The sauce should be just thick enough to coat the back of a spoon.
Strain the sauce through a medium-meshed sieve to remove seeds and pieces of chile.
Arrange the chicken pieces in the crock pot and pour sauce over.
Cook on low for 3 to 4 hours or 6 to 8 hours.
At 3 to 4 hours the chicken will be firm and retain its shape.
At 6 to 8 hours, the meat will be falling off the bone.
Transfer to dinner plates and serve immediately with rice, salad and crusty bread.
Please Note: The back, neck and chicken wings can be used to make chicken stock.
Scottish Shortbread IV
Category: world-cuisine
By Linda

This is the most basic cookie recipe there is. Real butter and brown sugar give it an irresistible flavor.

Ingredients:
2 cups butter
1 cup packed brown sugar
4 ½ cups all-purpose flour

Directions:
Preheat oven to 325 degrees F (165 degrees C). Cream butter and brown sugar. Add 3 to 3 3/4 cups flour. Mix well. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to 1/2 inch thickness. Cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.

Yields: 4 dozen

Calories: 255.8
Fat: 15.6 g
Saturated fat: 9.8 g
Carbohydrates: 26.9 g
Sugars: 9 g
Dietary fiber: 0.6 g
Protein: 2.6 g
Cholesterol: 40.7 mg
Sodium: 112 mg
Blueberry Bundt Coffee Cake


Ingredients:
cream cheese, granulated sugar, vanilla extract, eggs, fresh blueberries, powdered sugar, vanilla extract

Directions:
Preheat oven to 325 degrees.
In a large bowl beat together 1-2 minutes, the cream cheese, sugar, vanilla extract, and the eggs.
Beat in the vegetable oil, and then the cake mix, until all is incorporated.
Gently stir in the blueberries by hand.
Pour the cake batter into a greased and floured 10-inch Bundt pan.
Bake cake in oven for 45-55 minutes, or until a wooden tooth pick inserted in center of cake comes out clean. (I baked my cake for 45 minutes, as my oven does get quite hot.].
After removing cake from oven, let cake set in the Bundt pan for 10 minutes.
Remove cake from pan, and let cool completely before drizzling on the glaze.
Mix the glaze ingredients together, and drizzle it over the cooled cake.
Refrigerate the cake until ready to serve.
*Note: One (6 oz.] pkg. of fresh blueberries, equals 1-1/4 cups of berries.
Also, when making the citrus glaze for the cake, start out with 1 cup of the powdered sugar, then add more if need be, to get the right consistency.  I found 1-1/4 cups was just the right amount for me, but it does make quite a bit of the glaze.
Angelina (Mexican Shirley Temple)


Ingredients:
lime juice, lime wedge

Directions:
Pour club soda, lime juice, orange juice, and grenadine juice all together over ice; stir.
Garnish with a lime wedge.
Easy Paella
Category: world-cuisine
By mls

An easy to make paella using chorizo, chicken, and shrimp.

Ingredients:
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1  bay leaf
½ bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2  lemons, zested
2 tablespoons olive oil
1  Spanish onion, chopped
1  red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined

Directions:
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 8 servings

Calories: 736.2
Fat: 35.1 g
Saturated fat: 10.3 g
Carbohydrates: 45.7 g
Sugars: 1.9 g
Dietary fiber: 2.9 g
Protein: 55.7 g
Cholesterol: 202.5 mg
Sodium: 1204.2 mg
Fudgy Coconut Squares


Ingredients:
butter, margarine, sugar, eggs, vanilla extract, flour, walnuts, sweetened condensed milk, coconut, confectioners' sugar, evaporated milk, butter, margarine, vanilla extract

Directions:
In mixing bowl, cream butter and sugar.
Add eggs and vanilla. Mix well.
Combine flour, cocoa and walnuts; add to the creamed mixture.
Spread into a greased 13-inch x 9-inch x 2-inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted near the center comes out clean.
Combine condensed milk and coconut; carefully spread over the hot chocolate layer. Bake at 350 degrees for 20 minutes or until coconut is lightly browned.
Combine icing ingredients until smooth.
Spread icing over warm bars.
Refrigerate at least 1 hour before cutting.
Herbed Basmati Pilaf


Ingredients:
olive oil, instant minced garlic, basmati rice, chicken broth, green onion, dried thyme

Directions:
Heat 2 teaspoons olive oil in a medium saucepan over medium heat.
Add minced garlic, saute 1 minute.
Add basmati rice, saute 2 minutes.
Stir in the chicken broth, bring to a boil, Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat, stir in chopped onions and dried thyme.
Taco Roll Ups


Ingredients:
lean ground beef, water, cheese, chopped tomato

Directions:
Spray counter lightly with non-stick cooking spray. Combine rolls and roll into an 18x12-inch rectangle. Cover with plastic wrap and let rest.
Brown ground beef, drain and add taco seasoning and water. Simmer for 2 or 3 minutes. Cool slightly. Remove wrap from dough and spread evenly with meat mixture. Sprinkle cheese evenly over top of meat. Starting with a long edge roll dough tightly . Cut into 18 1-inch slices.
Place cut side down on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise about 45 minutes. Remove wrap and bake at 375°F 10-12 minutes. Serve warm topped with desired toppings.
Microwave Scrambled Eggs
Category: breakfast-and-brunch
By thedailygourmet

Scrambled eggs have long been a staple for most breakfasts, and most people add assorted ingredients to make their eggs extra fluffy, but this recipe is your basic scrambled eggs with just salt and pepper. If you want to add anything, add butter. Unlike milk, which will dilute the flavor and cause rubbery eggs, butter will make them creamy. Don't want to microwave them? Cook them on the stovetop over medium heat.

Ingredients:
cooking spray
8  eggs
salt and ground black pepper to taste

Directions:
Spray a large glass bowl with cooking spray. Crack 1 egg into a small ramekin and then pour into the bowl. Whisk egg. Repeat with remaining eggs, whisking well after each addition. Cook eggs in a microwave oven for 30 seconds; remove from oven and stir. Continue cooking in 30-second intervals, stirring after each, until eggs are almost set, about 3 minutes total. Season with salt and pepper.

Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Yields: 4 servings

Calories: 126.4
Fat: 8.8 g
Saturated fat: 2.7 g
Carbohydrates: 0.7 g
Sugars: 0.7 g
Protein: 11.1 g
Cholesterol: 327.4 mg
Sodium: 162 mg
Peanut Butter Chocolate Buttercream Frosting


Ingredients:
Crisco shortening, unsalted butter, cocoa powder, peanut butter, vanilla, confectioners' sugar, heavy cream

Directions:
In large mixing bowl whip together the Crisco and butter for 7 minutes on high until completely blended and light and fluffy.
Add the cocoa powder and peanut butter, beat for for another 7 minutes on high, scrape bowl often.
Add vanilla and beat for another 7 minutes.
Add the confectioner's sugar and beat for another 7 minutes.
The frosting should be light and fluffy and hold its shape well. If needed add more confectioner's sugar or if too dry and stiff, add a tablespoon of cream as needed to get the consistency you need.
This is enough frosting to frost 1 9x13 cake, 24 cupcakes or 2 - 9-inch round layered cake.
Easy Vegan Chocolate Cake
Category: desserts
By Julia Skala

Rich, medium-dense vegan chocolate cake, perfectly moist. Adapted from Sue's Vegan Chocolate Cake on this site.

Ingredients:
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
⅓ cup cold vegan buttery spread (such as Earth Balance®)
½ cup soy milk
½ cup brewed coffee
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan. Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated. Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 1 8-inch cake

Calories: 265.8
Fat: 8.3 g
Saturated fat: 2.3 g
Carbohydrates: 45.4 g
Sugars: 25.8 g
Dietary fiber: 1.6 g
Protein: 3.5 g
Sodium: 386.1 mg
Creamiest Coleslaw


Ingredients:
mayonnaise, sour cream, sugar, seasoning salt, ground mustard

Directions:
Place coleslaw mix in a large bowl., In a small bowl combine remaining ingredients., Stir until blended., Pour over coleslaw mix and toss to coat., Refrigerate untl serving.
Mexican-Style Pasta With Chicken and Peppers


Ingredients:
low sodium chicken broth, minced garlic clove, cumin, chili powder, plum tomatoes, canned tomatoes, scallions, green bell pepper, pasta, boneless skinless chicken breast, mild green chilies, salt, fresh cilantro stem

Directions:
In a medium saucepan, bring the chicken broth, garlic, cumin and chili powder to a boil over medium-high heat.
Meanwhile, coarsely chop the tomatoes, scallions and bell pepper.  Break the vermicelli into 2-inch pieces.
Add the chicken to the boiling broth, reduce the heat to medium-low, cover and simmer until the chicken is cooked through, about 10 minutes.  Remove the chicken and set it aside to cool slightly.
In a large nonstick skillet, warm the oil over medium-high heat until hot but not smoking.  Add the vermicelli and cook, stirring, until the vermicelli is lightly browned, about 2 minutes.
Add the broth mixture, tomatoes, scallions, bell pepper, green chilies and salt, and bring to a boil over medium-high heat.  Reduce the heat to low, cover and simmer, stirring occasionally, until the pasta is cooked, about 7 minutes.
Meanwhile, shred the chicken.  Mince the cilantro (if using].
Stir the shredded chicken and cilantro into the pasta mixture and serve hot.
Stuffed Squid


Ingredients:
squid, shrimp, carrot, celery, onion, garlic cloves, tomatoes, flour, lemon, soy sauce, eggs, salt, pepper, canola oil

Directions:
Pull the head and squeeze to remove the ink sack and set aside.
Remove both eye and the beak  in the center of the tentacle.
Marinate the squid in soya sauce, lemon juice, salt and pepper for 30 about Minutes.
Put the head in boiling water and cook until tender, then chop into small pieces.
Heat oil in a pan, then add garlic,onion, tomato, chopped tentacles and shrimp,and sautéd  for few minutes.
Season with salt and pepper, add flour mixture keep stirring . Cook for another 2 minutes. Set aside. Let cool.
Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
Heat up another wok; add oil and shallow fry squid for 3 minutes on each side.
Cooking Tips :
For dipping sauce, combined soya with lemon juice and birds eye chilli.
You can add or use fish sauce instead of salt.
For thicker sauce, combine 3 tbsp oyster sauce, 1 tsp sesame oil, 2 tbsp balsamic or Chinese black vinegar, 2 tsp honey and a small ginger finely chopped.