xiaoxl/recipe_data huggingface dataset:
Easy New England Clam Chowder


Ingredients:
bacon, potato, carrot, onion, celery, evaporated milk, all-purpose flour, minced clams, milk, water, salt, Worcestershire sauce, ground black pepper

Directions:
Cook bacon in medium saucepan over medium heat until crisp; drain.
Reserve 2 tablespoons bacon fat.
Return bacon fat to saucepan.
Add potatoes, carrot, onion and celery.
Cook, stirring frequently, for 6 to 7 minutes or until potatoes are tender.
Combine evaporated milk and flour in small bowl until blended; add to potato mixture.
Stir in clams with juice, milk, water, salt, bacon, Worcestershire sauce and pepper.
Reduce heat to medium-low; cook, stirring frequently, for 15 to 20 minutes or until creamy and slightly thick.
Low Carb Sweet and Sour Chicken


Ingredients:
boneless chicken, soy sauce, white vinegar, ground ginger, garlic powder, cayenne pepper, black pepper

Directions:
Brown chicken and onions in a non-stick pan sprayed with cooking spray.
When chicken is brown, add the remaining ingredients.
Cover and simmer for about 20 minutes until the chicken is tender and thoroughly cooked.
Uncover and reduce liquid until it makes a syrupy sauce.
A little arrowroot powder may be added to thicken the sauce, if desired.
Special Roasted Veggies!


Ingredients:
russet potatoes, carrots, olive oil, dried basil, dried oregano, salt, pepper, paprika, zucchini, garlic, mozzarella cheese, fresh parsley

Directions:
Put potatoes and carrots in greased baking dish (13x9].
Drizzle with olive oil;add basil,oregano,salt, pepper,paprika and toss till coated.
Bake at 425 F degrees for about 20 minutes.
Add zucchini and garlic;stir up and return to oven for another 20 minutes or until veggies are tender.
Add the cheese and return to oven till melted and garnish with parsley if desired.
Gluten Free Chickpea Crackers


Ingredients:
chickpea flour, salt, gluten free baking powder, turmeric, flax seed meal, canola oil, water

Directions:
Preheat oven to 350°F (180°C].
Mix all dry ingredients together well. Stir in the oil and begin stirring in water a little at a time. The dough will need to be formed into a ball, if it is too dry add a little more water, if too wet, more flour.
Divide the dough in half and roll each half into a ball.
Use a Silpat or cut a generous amount of plastic wrap and dust it with a gluten-free flour. Flatten one ball into a rectangle, place  it on the Silpat or plastic wrap and sprinkle with some more flour. Place another large piece of plastic wrap on the dough and using a rolling pin, roll the dough out as thinly as possible. It might be necessary to peel off the top layer of plastic and re-dust a few times.
Peel off the top layer of plastic, dust with a little more flour, place a baking sheet over it, slide another baking sheet under the bottom plastic wrap, flip over, remove the other sheet of plastic wrap and bake.
A nice touch, although not necessary, is to glaze the crackers before baking with an egg white or cornstarch glaze.
Mine were a little less than an eighth of an inch, but less is literally more! Crackers, that is.
Bake for approximately 12-15 minutes, until lightly browned and crispy. They will crisp up more after they cool off. After cooled, store in an airtight container.
Chocolate Peanut Butter Pie (Ree Drummond)


Ingredients:
butter, creamy peanut butter, cream cheese, powdered sugar, Cool Whip

Directions:
Crust:
Crush the Oreos until they’re fine crumbs. I used my food processor for this.
Pour melted butter over the top and stir with a fork to combine.
Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.
Filling:
Beat the peanut butter with the cream cheese until smooth.
Add powdered sugar and beat until smooth.
Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula.
Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
Vegan Endive Coconut Mango Salad


Ingredients:
mangoes, pomegranate seeds, coconut, red onion, sea salt, olive oil, fresh lemon juice, endive

Directions:
In a large bowl combine mangos, pomegranate seeds, coconut, onion., Add salt, oil and fresh lemon juice., Lightly toss., Arrange endive with the pointed side up around a bowl or plate., Place remaining ingredients on top of endive.
Cheesy Sour Cream and Salsa Dip
Category: appetizers-and-snacks
By Shawn Hoffman Zimmerman

This creamy chip dip is different from any I've ever had.  Mix sour cream with tomatoes and green chilies, black olives and Cheddar cheese. Always a hit at parties. Great texture and taste! Serve with tortilla chips or crackers.

Ingredients:
1 (16 ounce) container sour cream
1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
½ (1 ounce) package dry ranch salad dressing mix
1 (6 ounce) can sliced black olives, drained
1 cup shredded Cheddar cheese

Directions:
Mix together sour cream, canned tomatoes, dry ranch dressing mix, black olives, and shredded cheese. Chill for 2 hours before serving.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 2 cups

Calories: 225.2
Fat: 19.9 g
Saturated fat: 11.4 g
Carbohydrates: 6.1 g
Sugars: 0.2 g
Dietary fiber: 1 g
Protein: 6.5 g
Cholesterol: 43.1 mg
Sodium: 585.8 mg
Healthier Banana Bread


Ingredients:
whole wheat flour, quick-cooking oats, baking soda, salt, cinnamon, brown sugar, bananas, eggs, coconut oil, maple syrup, vanilla

Directions:
Heat oven to 350 degrees.
Whisk dry ingredients including flour, oats, baking soda, salt, cinnamon, and sugar. Set aside.
Stir together mashed bananas, eggs, oil, syrup, yogurt and vanilla.
Slowly add dry ingredients to wet. Mix just until combined.
Fold in chocolate chips, or chopped walnuts, if desired!
Pour batter into greased loaf pan.
Bake for 40 - 45 minutes.
Let bread cool in pan for 10 minutes and turn out onto cooling rack before slicing and enjoying!
Kentucky Scramble


Ingredients:
bacon, mushrooms, whole kernel corn, green bell pepper, pimiento, eggs, water, butter

Directions:
In a large skillet, fry bacon until crisp and brown.  Drain bacon on paper towels.  Pour off pan drippings except 2 tablespoons Saute mushrooms, corn and green pepper to drippings.  Add pimentos and season to taste. Saute until green pepper is soft.
Meanwhile, beat eggs with water.  Melt butter in skillet with vegetables.  Pour in eggs and scramble to desired doneness.  Serve with bacon or you can crumble the bacon into scrambled egg mixture - your choice.
Painted Desert Tomato-Cilantro Steak


Ingredients:
flour, onions, carrots, garlic powder, diced tomatoes, salsa, water, beef bouillon granules, cilantro, salt

Directions:
Preheat oven to 325 degrees.
Cut meat into serving-size pieces and sprinkle with salt and pepper.  Dredge steak pieces in flour and coat well.  Heat oil in large skillet and brown meat on both sides.
Remove steak to a 9 x 13 inch baking dish.  Add onions and carrots and cover.  In same skillet, combine garlic powder, tomatoes, salsa, water, beef bouillon, cilantro and salt.
Heat and stir just to boiling point and pour over steak, onions and carrots.  Bake, covered, for about 1 hour 10 minutes.
Blueberry Bread


Ingredients:
light brown sugar, egg, vanilla extract, salt, baking soda, flour, fresh blueberries, frozen blueberries

Directions:
In a large bowl, mix ingredients in order, mixing each ingredient as you add it.
Pour batter into greased 9x5x3-inch pan with wax paper in the bottom.
Bake at 350 degrees for 40-50 minutes.  Turn oven off and let stay in oven for 10 minutes.  Freezes well.
*Refrigeration recommended due to moistness of bread.
LEMONGRASS PUDDING TART


Ingredients:
granulated sugar, cornstarch, half-and-half, sea salt, ginger, lemon zest, lemon juice, butter

Directions:
In a small mixing bowl, combine beaten egg yolks with salt; set aside. In a medium saucepan, combine sugar and cornstarch. Add half-and-half and whisk until smooth. Turn the heat to medium and add lemongrass with ginger. Slowly pour warm milk mixture over the yolks and temper the eggs by whisking constantly. After a couple ladles, pour yolks into the saucepan. Add lemon zest and lemon juice; whisk frequently until the mixture thickens.
Remove from the heat and whisk in butter. Pour mixture through a sieve over a measuring cup and then pour into the prepared *Chocolate Honey Graham Cracker Pie crust. Cool to room temperature before decorating it, about 2 hours then chill for 3 hours.
SPIDERS and WEB.
•	2 ounces semi-sweet chocolate.
•	1 ½ tablespoons light corn syrup.
Poached Peaches With Raspberry Sauce


Ingredients:
water, cinnamon sticks, allspice berries, cardamom seeds, water, sugar, unsweetened raspberries

Directions:
To prepare peaches, bring juice, water and spices to a boil. (Make sure your pot is narrow enough so that the liquid will cover the peaches].
Drop peaches in liquid and poach for 10 minutes.
Remove the peaches, cover with cold water and slip off the skins.
Cut each peach in half and remove the stone.
Place the peaches in a glass or porcelain bowl. (The poaching liquid can be saved and re-used].
For the sauce, mix the water and sugar in a saucepan, heat to a low boil and simmer until liquid has reduced by 1/2.
In a blender, puree 1 cup of raspberres and 1/4 cup sugar syrup.(You can store the remaining syrup in a glass jar in the refrigerator.].
Stir the remaining berries into the puree.
Serve the peach halves, round side up, in a pool of raspberry sauce and garnish with whipped cream on the side, if you like.
Diner-Style Patty Melt
Category: main-dish
By thedailygourmet

These patty melts are quick to put together, and are better than a diner because they're not nearly as greasy!

Ingredients:
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large yellow onions, thinly sliced
1 teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
1 teaspoon garlic salt
¼ teaspoon black pepper
4 slices Swiss cheese
8 slices rye bread
8 teaspoons butter

Directions:
Heat butter and oil in a Dutch oven. Add onions, season with salt and pepper, cook, stirring continually, for 3 minutes. Cover with a lid and allow onions to caramelize, stirring occasionally to prevent burning, about 20 minutes. Meanwhile, combine ground beef, garlic salt, and pepper in a bowl and mix thoroughly. Shape ground beef into 4 rectangular patties. Cook patties in a skillet over medium-high heat, flipping once, 3 to 4 minutes per side. Add a slice of Swiss cheese to each patty and top each with an equal amount of caramelized onions. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread 1 teaspoon butter over each slice of bread. Broil until lightly golden and toasted. Assemble patty melts and serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 patty melts

Calories: 677.1
Fat: 41 g
Saturated fat: 20.1 g
Carbohydrates: 43.4 g
Sugars: 7.6 g
Dietary fiber: 5.7 g
Protein: 33.6 g
Cholesterol: 133.8 mg
Sodium: 1639.7 mg
Northwood #2


Ingredients:
golden rum, brandy, apple cider, pure maple syrup, fresh lemon juice, apple

Directions:
"Combine first 5 ingredients in cocktail shaker.  Fill with ice, cover and shake vigorously until cold.  Strain into 2 coupe glasses.  Cut slit in each apple slice and attach to rim of glass."
Lemon Broccoli


Ingredients:
broccoli, fresh lemon juice, olive oil, salt, black pepper, garlic clove, red onion

Directions:
boil broccoli for 1.5 minutes or until al dente., while broccoli cooks, whisk other ingredients except, red onion., drain broccoli and toss to coat.
Spanish Peanut Cookies


Ingredients:
flour, baking powder, baking soda, brown sugar, unsalted butter, egg, rolled oats, flaked coconut, salted peanuts, unsalted butter, confectioners' sugar, water, fresh lemon juice

Directions:
Cookies:  Combine flour, baking powder, baking soda; set aside.
Cream butter and sugar. Add egg and beat well.
Add all dry ingredients, blending after each addition.
Drop by rounded teaspoon on ungreased cookie    sheet.
Bake at 350°F for 12-15 minutes.
Drizzle Icing: Melt butter. Mix in confection sugar, hot water, and fresh lemon juice.  Beat until smooth and drizzle over cooled cookies.  (Add additional hot water if mixture is too thick].
Chinese Rice Salad


Ingredients:
converted rice, celery, Spanish onion, shrimp, vinegar, soya sauce, curry powder, salt, sugar, celery seeds, salt

Directions:
Cook rice; chill.
Add next 4 ingredients.
Put dressing in a jar and shake well.
Just before serving, add dressing a few spoonfuls at a time until salad appears moist enough.
Add noodles and toss.
Simple Summer Chicken


Ingredients:
lime juice, extra virgin olive oil, ginger, sugar, garlic, chicken, salt, fresh ground pepper

Directions:
Mix lime juice, olive oil, ginger, sugar and garlic in a large bowl; set aside.
Rinse chicken pieces and pat dry; season with salt and pepper.
Grill the chicken directly over a medium-hot fire on a gas or charcoal grill for about five minutes on each side; shift to indirect heat and continue cooking until done but moist, about another 10 minutes per side.
Remove chicken from grill and place into bowl of marinade; let the grilled chicken absorb the fragrant juice for about 5 minutes, then serve.
RICE KRISPIES® Chocolate Peanut Butter Balls
Category: trusted-brands-recipes-and-tips
By Rice Krispies

These crispy morsels of chocolate-covered peanut butter are a crowd pleaser, no matter the occasion.

Ingredients:
1 cup crunchy peanut butter
¼ cup margarine or butter, softened
1 cup powdered sugar
2 cups Kellogg's® Rice Krispies® cereal
1 ½ cups semi-sweet chocolate morsels
2 tablespoons vegetable shortening
54  mini-muffin paper cups

Directions:
In large electric mixer bowl, beat peanut butter, margarine and sugar on medium speed until thoroughly combined. Add KELLOGG'S RICE KRISPIES cereal, mixing thoroughly. Portion mixture, using rounded teaspoon. Shape into balls. Place each ball in paper cup. Refrigerate. Melt chocolate morsels and shortening in small saucepan, over low heat, stirring constantly. Spoon 1 teaspoon melted chocolate over each peanut butter ball. Refrigerate until firm. Store in airtight container in refrigerator.

Prep time: 40 mins
Total time: 1 hr 20 mins
Yields: 27 servings

Calories: 149.4
Fat: 10.2 g
Saturated fat: 3 g
Carbohydrates: 14.3 g
Sugars: 10.6 g
Dietary fiber: 1.3 g
Protein: 2.8 g
Sodium: 85.9 mg
Shrimp Wrapped with Prosciutto
Category: side-dish
By PEGW

An adventurous dish of fried polenta cakes, shrimp wrapped in prosciutto and a hazelnut liquor sauce! It is as beautiful to see as it is to eat.

Ingredients:
2 cups water
1 tablespoon butter
salt and pepper to taste
½ cup polenta
6 ounces mascarpone cheese
2 tablespoons olive oil
6  large shrimp - peeled and deveined
1 ½ cups finely chopped toasted hazelnuts
6 (1/2 ounce) slices prosciutto
2 fluid ounces hazelnut liqueur
⅔ cup heavy cream
4  green onions, with tops flared

Directions:
In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes. When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil,  in a non-stick skillet. Set aside. (Can be prepared in advance). Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm. Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned).  When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper).  Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens. To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 603.6
Fat: 52.4 g
Saturated fat: 18.3 g
Carbohydrates: 21 g
Sugars: 6.2 g
Dietary fiber: 3.9 g
Protein: 12.8 g
Cholesterol: 99 mg
Sodium: 446.5 mg
Chicken Fiesta


Ingredients:
boneless skinless chicken breasts, bell peppers, tomatoes, onions, pepper, cheddar cheese

Directions:
Cut bell peppers, onions, and tomatoes into bite-sized pieces and place equal amounts in each casserole dish.
For the poblano peppers: place on a baking sheet under the broiler on high. Roast the peppers, turning to get all sides blistered and black. Or if you have a gas burner place the peppers directly over the burner and burn them until black and blistered.
Place poblanos in a bowl covered tightly with plastic wrap.
Meanwhile cut chicken into bite-sized pieces. Season with garlic salt and pepper to taste.
Brown chicken in skillet over medium-high heat and put half in each casserole dish.
Unwrap the poblano peppers and peel them with your fingers or with a paper towel scraping off all the skin (I also just open them up and scrape out the seeds and stems] Chop roughly.
In the skillet you used to brown the chicken, whisk together the cream of chicken soup, beef consumme, steak sauce, salt and pepper (to taste] and poblano peppers. Bring to a boil and pour evenly over each casserole dish. Stir a little just to lightly mix.
Sprinkle over the cheese, cover, and bake in a 350 oven for 45 minutes.
Rainy Day Chili


Ingredients:
ground beef, diced tomatoes, kidney beans, beef broth, salt, pepper, oregano, crushed red pepper flakes, water, cheddar cheese

Directions:
Brown beef, drain fat.
Add rest of ingredients through red pepper flakes.
Bring to a boil, then reduce heat to medium low and simmer for 15-20 minutes or until beans and tomatoes are tender, and chili has desired consistency.  If chili cooks down too much, or you enjoy your chili a little thinner, add water as needed and bring chili back to a simmer until you reach desired consistency.
Top with cheese and crackers.
Crispy Tofu Inferno


Ingredients:
firm tofu, cooked basmati rice, zucchini, carrot, tamarind paste, garlic cloves, red chile, soy sauce

Directions:
Prepare vegetables: Chop zucchini (green, firm bits] in tiny cubes. Shave carrot using the mandoline or chop in small cubes as well]: Chop garlic and chilies.
cut tofu in cubes (half inch size].
heat peanut oil until very hot and add tofu cubes. Fry until very crisp i.e. a visible slighty golden layer forms on each side] and set aside when done.
heat 2nd tablespoon of peanut oil and add vegetables including garlic and chopped chilies.
fry until fragrant and add soy sauce (if you like you can also add a tad of water].
add black bean sauce, tamarind paste, sesame oil and if you like a generous dash of vegetable stock powder.
add rice to vegetables and incorporate tofu cubes.
stir and season with salt and pepper and maybe additional soy sauce.
enjoy.
Grilled Salmon II
Category: main-dish
By Christine

The salmon fillets are marinated before grilling; allow several hours for this step.

Ingredients:
4 (4 ounce) fillets salmon
¼ cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 ½ teaspoons brown sugar
1 clove garlic, minced
¾ teaspoon ground ginger
½ teaspoon crushed red pepper flakes
½ teaspoon sesame oil
⅛ teaspoon salt

Directions:
Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt.  Place fish in a glass dish, and pour marinade over all.  Cover with plastic wrap, and refrigerate for 4 to 6 hours. Preheat barbecue or gas grill. Oil the grill rack, and adjust height to 5 inches from coals.  Remove salmon from marinade, and place on grill.  Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork.  Turn halfway through cooking.

Prep time: 10 mins
Cook time: 20 mins
Total time: 6 hrs 30 mins
Yields: 4 servings

Calories: 233.2
Fat: 17.6 g
Saturated fat: 3.2 g
Carbohydrates: 2.9 g
Sugars: 2 g
Dietary fiber: 0.2 g
Protein: 15.3 g
Cholesterol: 44.1 mg
Sodium: 395.3 mg
Scalloped Potatoes & Corn Casserole


Ingredients:
potatoes, butter, salt, pepper, milk

Directions:
Place peeled and sliced potatoes in a greased 11x7x2 baking dish.
Pour cream corn over potatoes.
Dot with butter.
Season with salt and pepper to taste. Add tiny amount of milk to each of the corners.
Bake in 350* oven for 1 to 1 1/2 hours or until potatoes are tender.
Cannellini Bean and Artichoke Salad
Category: salad
By Barry Heuser

This is great for barbeques, picnics, or just to have refrigerated to serve with a sandwich for lunch. Refrigerate overnight for best flavor.

Ingredients:
2 (15.5 ounce) cans cannellini beans, drained and rinsed
1 (14.5 ounce) can petite diced tomatoes, drained
1 (14 ounce) can quartered artichoke hearts, drained
3 stalks celery, chopped
1  sweet onion, diced
½ cup pimento-stuffed Manzanilla olives, halved
⅓ cup white wine vinegar
¼ cup olive oil
¼ cup chopped fresh basil
3 tablespoons chopped fresh oregano
3 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon fresh ground black pepper
¼ teaspoon red pepper flakes

Directions:
Combine cannellini beans, tomatoes, artichokes, celery, onion, olives, white wine vinegar, olive oil, basil, oregano, garlic, kosher salt, ground black pepper, and red pepper flakes together in a large mixing bowl; toss until well combined. Refrigerate until chilled, 8 hours to overnight.

Prep time: 20 mins
Total time: 8 hrs 20 mins
Yields: 12 servings

Calories: 129.3
Fat: 5.6 g
Saturated fat: 0.7 g
Carbohydrates: 15.3 g
Sugars: 1.6 g
Dietary fiber: 4.3 g
Protein: 4.2 g
Sodium: 554.3 mg
Kids' Delight Peanut Butter Balls--Low Sugar, Easy, Healthy!


Ingredients:
unsalted peanuts, honey, raisins, salt

Directions:
1.  Place peanuts, oil, and honey in food processor.  Process 3-5 minutes until smooth and dough forms a ball.
2.  Form into 20 bite-sized balls.
3.  Place in freezer for 5-10 minutes, or refrigerate until needed.
Orange-Spice Raisin & Nut Cookies


Ingredients:
butter, granulated sugar, light brown sugar, vanilla extract, eggs, molasses, flour, baking soda, cinnamon, ground ginger, ground cloves, ground nutmeg, salt, raisins, walnuts, granulated sugar

Directions:
In a medium mixing bowl, cream together the butter, sugars and vanilla until the mixture is light and fluffy. Add the eggs, molasses and grated orange peel, mixing well.
Into another mixing bowl, combine the flour, baking soda, spices, and the salt; sift together. Add the flour mixture in batches to the shortening mixture, and blend the dough well. Add the raisins and walnuts to the blended dough and give a good stir.  Chill the dough, covered, for 1 hour (preferably overnight].
Preheat the oven to 375 degrees.  Shape the dough into 1/2 inch balls; dip one side of each ball into the granulated sugar, and arrange the balls, sugared sides up, about 2 inches apart on ungreased cookie sheets.
Bake the cookies in batches in the middle of the preheated oven for 6 minutes, or until the edges begin to brown. Transfer baked cookies to cooling racks.
Enjoy with a tall glass of cold milk or a mug of steaming hot cocoa.
Cook's Tip:  Store cookies in a tightly sealed container at room temperature for up to 1 week or in the freezer for up to 3 months.