xiaoxl/recipe_data huggingface dataset:
Banana Boat


Ingredients:
white rum, Creme de Cacao, vanilla ice cream

Directions:
"Blend all ingredients with crushed ice and serve."
Colorado Mel's Glazed-Chocolate-Cheesecake-Cupcakes


Ingredients:
cream cheese, granulated sugar, egg, butter, granulated sugar, milk

Directions:
Preheat oven according to cake mix box directions.
Line muffin tins with paper liners.
Prepare cake mix according to box directions.
Fill paper liners 2/3 full and set aside.
Prepare the filling:.
Beat cream cheese, sugar and egg.
Add mini chocolate chips and stir until combined.
Drop 1 tablespoon filling into center of each batter section.
Bake according to cake mix box directions & cool.
Prepare the glaze:.
Melt together on stove top the butter, sugar, and milk.
Boil 30 seconds.
Add chocolate chips and stir until completely combined.
Dip cupcakes (tops] into the glaze while it is hot.  Twist and turn right side up to let the glaze settle on the tops of the cupcakes.
Enjoy!  :].
Crispy Oven Fried Cod


Ingredients:
yellow cornmeal, salt, cayenne, cod fish fillets, eggs

Directions:
Preheat oven to 500*F.
Combine bread crumbs, cornmeal, salt and cayenne in a large sealable plastic bag and shake to mix.
Season fish with salt and pepper on both sides and working with 1 piece at a time, put fish in bag and shake to coat well with crumbs.
Dip fish in eggs, then shake in crumbs again to coat.
Transfer to a plate Heat 3 TBs oil in a 23 inch heavy oven proof skillet over high heat until hot but not smoking.
Fry fish until undersides are golden brown, about 1 minute.
Turn over, add remaining 3 TBS oil, an cook one minute more.
Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.
Ambrosia Spread


Ingredients:
mandarin orange segments, flaked coconut

Directions:
Stir together cream cheese, coconut, and almonds until smooth; fold in oranges.
Chill.
Serve with gingersnaps, apple slices, fruit bread (banana, date, etc], or graham crackers.
Tomato Basil Spaghetti Squash Bake


Ingredients:
spaghetti squash, olive oil, salt, pepper, basil, grape tomatoes, fresh mozzarella cheese

Directions:
Preheat oven to 350.
Slice spaghetti squash in half lengthwise. Scoop out seeds.
Place on a cookie sheet, cut side up.
Drizzle with olive oil.
Sprinkle with salt and pepper.
Bake 45 minutes. Larger squashes might need 60 minutes.
Allow squash to cool enough to handle.
With a fork, scrape all the squash strands into a 7 x 11 baking dish.
In a food processor, pulse together the basil, tomatoes, and spinach until it is the consistency of a chunky salsa. Don't over-process.
Combine tomato mixture into the squash.
Crumble the goat cheese over the squash mixture and lightly toss to distribute.
Slice the mozzarella and place slices over the top of the squash.
Bake 30 minutes, uncovered.
Best Ever Cinnamon Flax Bread (Breadmaker)


Ingredients:
warm water, bread flour, wheat flour, flax seed meal, flax seed, brown sugar, salt, bread machine yeast, cinnamon, nutmeg

Directions:
In the order listed, add ingredients to bread machine. Leave out cinnamon and nutmeg if a more traditional wheat/flax flavor is desired.
Process on the dough setting.
Tansfer to a greased 9x5 loaf pan.
Bake at 350 degrees F for 30 minutes or 335 for 33 minutes for a lighter crust.
Cowboy Mashed Potatoes
Category: side-dish
By Steve

Quick, easy and delicious mashed potatoes with corn and carrots.

Ingredients:
1 pound red potatoes
1 pound Yukon Gold (yellow) potatoes
1  fresh jalapeno pepper, sliced
12 ounces baby carrots
4 cloves garlic
1 (10 ounce) package frozen white corn, thawed
¼ cup butter
½ cup shredded Cheddar cheese
salt and pepper to taste

Directions:
Place red potatoes, yellow potatoes, jalapeno pepper, carrots and garlic cloves in a large pot. Cover with water, and bring to a boil over high heat. Cook 15 to 20 minutes, or until potatoes are tender. Drain water from pot. Stir in corn and butter. Mash the mixture with a potato masher until butter is melted and potatoes have reached desired consistency. Mix in cheese, salt, and pepper. Serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 10 servings

Calories: 175.1
Fat: 7.3 g
Saturated fat: 4.4 g
Carbohydrates: 24.6 g
Sugars: 2.2 g
Dietary fiber: 3.2 g
Protein: 4.7 g
Cholesterol: 19.4 mg
Sodium: 108.2 mg
Peach Dumplings


Ingredients:
butter, sugar, vanilla, cinnamon

Directions:
Peel and pit peaches., Cut both peaches into 8 slices., Roll each peach slice in  a crescent roll., Place in a 9 X 13 inch buttered pan., Melt butter, then add sugar and barely stir., Add vanilla, stir, and pour entire mixture over peaches., Pour Mountain Dew around the edges of the pan., Sprinkle with cinnamon and bake at 350 degrees for 40 minutes., Serve over ice cream, and spoon sauce over the top of each individual dish.
Smoothie- Kid Style!


Ingredients:
low-fat vanilla yogurt, strawberry, banana

Directions:
These directions are over-simplified, for the kiddies --
Using a rubber spatula, scrape out all of the yogurt from the containers into the blender.
Using a liquid measuring cup, measure out the orange juice and add it to the blender.
Measure out 1 cup of strawberries and add it to the blender.
Peel the banana and use a table knife to cut it into chunks on a cutting board. Toss the banana into the blender.
Measure out the ice and add it to the blender too.
Give the mixture a gentle stir with a long wooded spoon or spatula.
Put the lid on the blender and blend until the mixture is smooth.
Pour the mixture into glasses and sprinkle the crushed Trix (or use fresh berries or mini- chocolate chips] onto the top.
Use your favorite crazy straw to slurp it down!
Perfect Snickerdoodles


Ingredients:
shortening, sugar, eggs, flour, cream of tartar, baking soda, salt

Directions:
Mix first 3 ingredients together thoroughly.  Sift the remaining ingredients together in separate bowl.  Stir the two mixtures together. Roll into balls the size of walnuts.
Dip balls in mixture of equal parts cinnamon and sugar. Place two inches.
apart on lightly greased baking sheet. Bake until lightly browned.
but still soft (8- 10 minutes] at 400° farenheit.
Ripe Banana (Or Plantain) Casserole


Ingredients:
bananas, eggs, ground cinnamon, coconut milk, butter, sugar, all-purpose flour, butter, brown sugar, coconut

Directions:
Preheat the oven to 350°F.
Bake the bake bananas (plantains] for about 25 minutes. Let them cool and peel.
Mash the bananas (plantains] and add the eggs, ground cinnamon, coconut milk, ½ cup melted butter and sugar.
Pour into a casserole dish.
In a medium bowl mix all the topping ingredients, until well combined.
Sprinkle over the banana (plantain] mixture and bake at 350°F for about 40 minutes or until golden brown.
Serve.
Slow Cooker Mediterranean Beef with Artichokes
Category: soups-stews-and-chili
By JennaBee

A nice warm dish served over pasta.

Ingredients:
1 tablespoon grapeseed oil
2 pounds stewing beef
1 (14 ounce) can artichoke hearts, drained and halved
1  onion, diced
4 cloves garlic, chopped or more to taste
1 (32 fluid ounce) container beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ cup pitted and roughly chopped Kalamata olives  (Optional)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon ground cumin
1  bay leaf

Directions:
Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side. Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf. Cook on Low until beef is tender, about 7 hours.

Prep time: 20 mins
Cook time: 7 hrs 8 mins
Total time: 7 hrs 28 mins
Yields: 6 servings

Calories: 416.2
Fat: 26.2 g
Saturated fat: 8.9 g
Carbohydrates: 14.1 g
Sugars: 5.3 g
Dietary fiber: 3.6 g
Protein: 29.9 g
Cholesterol: 83.5 mg
Sodium: 1452.8 mg
Best-Ever Buckeye Brownies!
Category: desserts
By Cindy Yonkman

If you take it somewhere, you'd better bring the recipe with you!

Ingredients:
1 (18.25 ounce) package brownie mix (such as Pillsbury®)
⅔ cup vegetable oil
2  eggs
¼ cup water
2 cups confectioners' sugar
1 cup creamy peanut butter
½ cup butter, softened
1 (6 ounce) package chocolate chips
6 tablespoons butter, softened

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies. Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies. Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr 20 mins
Yields: 3 dozen

Calories: 233.2
Fat: 15.9 g
Saturated fat: 5.5 g
Carbohydrates: 22.3 g
Sugars: 10 g
Dietary fiber: 1.2 g
Protein: 3 g
Cholesterol: 22.2 mg
Sodium: 112.8 mg
Lebkuchen


Ingredients:
honey, brown sugar, water, butter, eggs, flour, baking soda, cinnamon, clove, nutmeg, pecans, confectioners' sugar, hot water, vanilla

Directions:
Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil.  Simmer for 5 minutes and remove from heat.  Add 1/2 cup butter to the sugar mixture (to melt] and cool this mixture approx 30 minutes.
While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs.  and mix thoroughly.  I use my kitchen aid mixer with the dough attachment.  The dough will be thick, and sticky.
Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
On baking day:  Roll the dough on a slightly floured board to 1/4 inch thickness.  Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes.  Cool on wire rack, and  cover with transparent glaze.  Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.
Cucumber Salad I
Category: salad
By annnn

No oil is used in this cool and refreshing summer salad made with cucumbers, red onion, and rice wine vinegar.

Ingredients:
2  cucumbers, peeled and thinly sliced
½  red onion, thinly sliced
1 ½ cups water
½ cup rice wine vinegar
1 teaspoon white sugar
¼ teaspoon seasoning salt

Directions:
Combine cucumbers and red onion in a salad bowl. In a small bowl, stir together water, rice wine vinegar, sugar, and seasoned salt. Pour over vegetables.  Chill for 1 hour.  Serve chilled or at room temperature.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 47.4
Fat: 0.2 g
Carbohydrates: 11.3 g
Sugars: 8 g
Dietary fiber: 0.9 g
Protein: 0.7 g
Sodium: 691 mg
Rhubarb Cake


Ingredients:
rhubarb, sugar, water, all-purpose flour, baking powder, ground cinnamon, sugar, orange, butter, egg, milk, dark brown sugar

Directions:
Preheat the oven to 180C / 350°F Grease a 20cm / 8in cake pan, preferably loose-bottomed or springform. If you don't have one, use a regular cake pan but grease very well, line the bottom with a circle or parchment paper, and grease again.
Trim the rhubarb and chop into pieces a couple of inches long. Put in a baking dish with the sugar and water and bake for 20-30 minutes, until the rhubarb is soft but still retains its shape. Drain the fruit and set aside you can reserve the juice to serve with the cake if you wish.
Put the cornmeal, flour, baking powder, cinnamon and sugar in a large bowl, or in the bowl of a food processor or a stand mixer with the paddle attachment. Add the grated zest and the butter. If using your hands, rub the butter in as if making pastry - until the mixture resembles large crumbs. If using a food processor you just need to blitz for a few seconds, and if using a stand mixer, mix on low to medium speed for about 30 seconds.
Break the egg into a small bowl and mix with the milk. Now add slowly to the crumble mix, stopping as soon as everything has come together to form a soft, sticky dough. You may not need all the liquid, or you may need a little more milk to get the right consistency.
Press about two thirds of the crumble mixture into the bottom of the cake pan, pushing a couple of centimetres up the sides of the pan. Place the rhubarb on top, being careful to leave a small rim around the edges uncovered. Crumble the rest of the mixture over the fruit in fat lumps, using your fingers - don't worry if the fruit isn't all covered. Scatter over the brown sugar.
Bake for 40-45 minutes. Cool the cake a little before removing from the pan.
Chicken Oreganata With Lime


Ingredients:
fresh oregano, lime zest, ground cumin, garlic cloves, fresh ground black pepper, chicken breasts, extra virgin olive oil, salt, flour, ground cumin, chicken broth, fresh lime juice

Directions:
In a small bowl, combine oregano, lime zest, cumin, garlic and pepper for marinade.
Loosen skin from chicken and rub with marinade inside and outside skin and all over chicken; arrange in a large baking dish and cover with plastic and refrigerate four hours.
Preheat oven to 375 degrees F.
Heat oil in a large oven proof skillet over medium high heat; season chicken with salt.
Add to skillet skin side down and brown about 5 minutes.
Turn chicken and transfer skillet to oven and cook until chicken is done, about 25 minutes.
Remove chicken to a serving platter; pour off all but 1 1/2 tablespoons of the drippings.
Heat the drippings over medium high heat; add flour, cumin and cook about 30 seconds while stirring.
Whisk in chicken broth, tequila and lime juice; bring to a boil and cook until reduced to 2/3 cups, about 2 minutes.
Serve with chicken.
Thai Green Curry With Duck


Ingredients:
boneless duck breasts, canola oil, eggplant, light coconut milk, reduced-sodium chicken broth, brown sugar, green curry paste, fish sauce, lime juice, fresh basil

Directions:
Cut duck breast crosswise into ¼-inch thick strips.
Heat oil in a Dutch oven over high heat until shimmering but not smoking.
Cook duck, in a single layer, stirring once, until beginning to brown, about 1-3 minutes; transfer duck to a plate.
To the drippings in the pan, add the eggplant, bell peppers, coconut milk, broth, brown sugar, curry paste, fish sauce, and lime juice.
Bring to a boil, stirring.
Decrease heat to a simmer; cover and cook, stirring occasionally, 8-10 minutes, until vegetables are tender.
Return duck to pan; stir to coat with the sauce; cook until heated through, about 1 minute.
Remove from heat; stir in fresh basil and serve immediately over or with brown basmati rice.
Dad's Leftover Turkey Pot Pie
Category: main-dish
By Rob Neil

Turkey pot pie like you have never tasted before. It won't last long.

Ingredients:
2 cups frozen peas and carrots
2 cups frozen green beans
1 cup sliced celery
⅔ cup butter
⅔ cup chopped onion
⅔ cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon celery seed
½ teaspoon onion powder
½ teaspoon Italian seasoning
1 ¾ cups chicken broth
1 ⅓ cups milk
4 cups cubed cooked turkey meat - light and dark meat mixed
4 (9 inch)  unbaked pie crusts

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Place the peas and carrots, green beans, and celery into a saucepan; cover with water, bring to a boil, and simmer over medium-low heat until the celery is tender, about 8 minutes. Drain the vegetables in a colander set in the sink, and set aside. Melt the butter in a saucepan over medium heat, and cook the onion until translucent, about 5 minutes. Stir in 2/3 cup of flour, salt, black pepper, celery seed, onion powder, and Italian seasoning; slowly whisk in the chicken broth and milk until the mixture comes to a simmer and thickens. Remove from heat; stir the cooked vegetables and turkey meat into the filling until well combined. Fit 2 pie crusts into the bottom of 2 9-inch pie dishes. Spoon half the filling into each pie crust, then top each pie with another crust. Pinch and roll the top and bottom crusts together at the edge of each pie to seal, and cut several small slits into the top of the pies with a sharp knife to release steam. Bake in the preheated oven until the crusts are golden brown and the filling is bubbly,  30 to 35 minutes. If the crusts are browning too quickly, cover the pies with aluminum foil after about 15 minutes. Cool for 10 minutes before serving.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 30 mins
Yields: 2 9-inch pot pies

Calories: 538.5
Fat: 33.2 g
Saturated fat: 12.6 g
Carbohydrates: 39.5 g
Sugars: 2.5 g
Dietary fiber: 4.2 g
Protein: 20.4 g
Cholesterol: 64.7 mg
Sodium: 650.7 mg
Baked Butternut Falafels With Cucumber Yogurt Dip


Ingredients:
olive oil, garlic powder, cumin, curry powder, cayenne pepper, cinnamon, chickpeas, baking soda, parsley, cilantro, cumin, garlic powder, cucumber, lemon juice

Directions:
Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200°C/400°F for about 35 minutes. Set aside.
In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
Place the mixture in the fridge and let rest for 30 minutes.
Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°C/400°F They should be nicely browned on top.
For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
Then wash off salt and press out all moisture using a tea towel.
Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
Enjoy with the falafels. This makes a great meal with a salad and some pita bread.
Marinated Veggies
Category: appetizers-and-snacks
By HJR

A healthy way to grill veggies! Makes a great sandwich too!

Ingredients:
½ cup thickly sliced zucchini
½ cup sliced red bell pepper
½ cup sliced yellow bell pepper
½ cup sliced yellow squash
½ cup sliced red onion
16 large fresh button mushrooms
16  cherry tomatoes
½ cup olive oil
½ cup soy sauce
½ cup lemon juice
½ clove garlic, crushed

Directions:
Place the zucchini, red bell pepper, yellow bell pepper, squash, red onion, mushrooms, and tomatoes in a large bowl. In a small bowl, mix together olive oil, soy sauce, lemon juice, and garlic. Pour over the vegetables. Cover bowl, and marinate in the refrigerator for 30 minutes. Preheat grill for medium heat. Lightly oil grate. Remove vegetables from marinade, and place on preheated grill.  Cook for 12 to 15 minutes, or until tender.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 8 servings

Calories: 159.3
Fat: 13.9 g
Saturated fat: 1.9 g
Carbohydrates: 7.9 g
Sugars: 2.3 g
Dietary fiber: 1.6 g
Protein: 3.2 g
Sodium: 909.4 mg
Allspice Substitute


Ingredients:
cinnamon, cloves, clove, nutmeg, nutmeg

Directions:
Mix together; you want equal amounts of the spices above or see note.
Use according to your recipe.
NOTE:  If you like a lesser amount of cloves and nutmeg, the formula is 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon nutmeg.
Zuppa De Clams (Or Mussels)


Ingredients:
baby clams, mussels, olive oil, garlic cloves, flat-leaf Italian parsley, sweet basil, plum tomatoes

Directions:
Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
Any remaining sand should fall to the bottom of the bowl.
Drain the clams and rinse them well in a colander under running water.
Crush one clove of garlic, and slice the remaining cloves very thin.
In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
Add the remaining sliced garlic and the parsley.
Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
You don't want too much liquid in this, but judge the amount to your taste.
Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
(Add more liquid if necessary].
Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
Discard any unopened clams.
Sprinkle with more freshly ground pepper and the basil, if desired.
(You can substitute a teaspoon of dried if you wish].
Serve in shallow bowls with slices of bread for dunking.
Vegan Cowboy Cookies


Ingredients:
quick-cooking oats, flour, baking soda, baking powder, salt, sugar, brown sugar, milk, ground flax seeds, vanilla extract, coconut, semisweet vegan chocolate chips, pecan pieces

Directions:
In a medium sized bowl combine oats, flour, baking soda, baking powder and salt. Set aside.
In a second bowl beat together oil, sugar, brown sugar, milk, flax seeds and vanilla using a wire whisk.
Fold in half of the flour mixture to moisten, then fold in second half. Just before mixture is completely combined, fold in coconut, chocolate chips and pecans.
For each cookie drop 1/4 cup of dough (about the size of a golf ball] onto a paper-lined or greased cookie sheet. Leave about 2 inches of space between each cookie and flatten slightly with moistened fingers (or moistened back of measugin cup].
Bake in the preheated oven at 350°F/180°C for 14-16 minutes until edges start to brown.
Let the cookies rest on the cookie sheet for 5 minutes, then transfer to wire racks to cool completely.