xiaoxl/recipe_data huggingface dataset:
Jenny Allen's Fruit Salad
Category: salad
By Jenny Huntington Allen

This light and refreshing salad has been requested by my family for years! The sweetness from the fruit combined with the zesty dressing and crunchy lettuce makes this salad a beautiful beginning to any meal.

Ingredients:
½ cup vegetable oil
¼ cup lemon juice
2 tablespoons spicy brown mustard
1 teaspoon white sugar
½ teaspoon kosher salt
¼ teaspoon ground white pepper
1 pinch ground black pepper
1 head romaine lettuce, torn into bite-size pieces
½ small red onion
½ cup fresh blueberries
½ cup sliced toasted almonds
1 (3 ounce) can mandarin oranges, drained
4  strawberries, sliced (or more to taste)

Directions:
Whisk oil, lemon juice, mustard, sugar, salt, white pepper, and black pepper together in a bowl until smooth. Toss lettuce, onion, blueberries, almonds, mandarin oranges, and strawberries together in a large bowl. Drizzle dressing over salad and toss to coat.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 servings

Calories: 246
Fat: 22.9 g
Saturated fat: 2.8 g
Carbohydrates: 10 g
Sugars: 5.3 g
Dietary fiber: 2.9 g
Protein: 3.1 g
Sodium: 230.7 mg
Jessica's Chocolate Chip Cookies


Ingredients:
butter, brown sugar, white sugar, vanilla, eggs, flour, baking soda, salt, chocolate chips

Directions:
Heat oven to 350.
Cream butter and sugars.
Beat in vanilla and eggs.
Mix dry ingredients together in separate bowl and mix in with the butter/sugar mixture. Mix well.
Add chocolate chips.
Roll into balls that are just smaller than a golf ball.
Cook for 8-9 minutes (will not look done but they will be PERFECT after sitting for a few minutes].
Eat and enjoy :].
Heavenly Strawberry Dessert


Ingredients:
butter, flour, brown sugar, sugar, cream cheese, vanilla, eggs, sugar, cornstarch, salt, water, strawberry gelatin, fresh strawberries

Directions:
For crust.
Mix flour,Brown sugar,and chopped nuts together, cut in the butter. Pat firmly into a greased 9x13 pan.
Second Layer.
Mix sugar, cream cheese, vanilla and 2 eggs. Blend well till smooth.
Pour onto the crust.
Cook 15 minutes at 375°F.
Third layer.
On stove top in a pan, combine, jello, sugar, cornstarch, salt, and water. Cook till clear and bubbly. Take off stove cool a few minutes, add sliced fresh strawberries. Cool a few minutes more add on top of cream cheese layer. Let set up for about 30 minutes in fridge.
Forth layer.
Top with whipped cream or cool whip. Garnish with additional strawberries.
Hot Orange Almond Drink


Ingredients:
sugar, water, lemon juice, vanilla, ground cloves, allspice, cinnamon, water

Directions:
Heat sugar and 2 cups water in a pan large enough to hold 3 quarts, until sugar is dissolved.
Add remaining ingredients and heat till hot.
Do not boil.
Serve warm.
Left over beverage can be cooled and stored in the refrigerator for up to 10 days.
Brownie Frosting
Category: desserts
By CRUNCHM

This frosting comes from my Mom. You can use it on made-from-scratch brownies, or give boxed brownies a special touch. Very rich and VERY good!

Ingredients:
6 tablespoons milk
6 tablespoons butter, softened
1 ½ cups white sugar
1 cup chocolate chips
1 dash vanilla extract

Directions:
Combine the milk, butter, and sugar together in a saucepan and bring to a boil; allow to cook at a rolling boil for 30 seconds and immediately remove from heat. Add the chocolate chips and vanilla to the milk mixture and stir until the chips are completely melted. Pour immediately over warm brownies.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 9x13-inch pan of brownies

Calories: 218.8
Fat: 10.1 g
Saturated fat: 6.2 g
Carbohydrates: 34.2 g
Sugars: 33 g
Dietary fiber: 0.8 g
Protein: 0.9 g
Cholesterol: 15.9 mg
Sodium: 45.6 mg
Scottish Raspberry Buns


Ingredients:
self-raising flour, margarine, caster sugar, egg, milk, caster sugar

Directions:
Set oven to 425°F or Mark 7.
Grease and flour baking sheets.
Sift the flour into a bowl and rub in the margarine.
Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
Pinch the edges together again.
Dust lightly with caster sugar.
Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
The buns should be light golden in colour.
Cool on a wire rack.
Store in an airtight container at room temperature.
Cabbage and White Bean Soup


Ingredients:
extra virgin olive oil, salt, russet potato, garlic cloves, red onion, white beans, cabbage, parmesan cheese

Directions:
Warm the olive oil in a large thick-bottomed pot over medium-high heat.
Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times.
Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer.
Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.
Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc] --
Serve drizzled with a bit of olive oil and a generous dusting of cheese.
Leave off the cheese to make it vegan.
Hommos Bi Thine


Ingredients:
chickpeas, tahini, lemon juice, baking soda, garlic cloves, salt

Directions:
Soak the chickpeas for about 24hours in about 1.5liters water.
Rinse the chickpeas and cook them in boiled water with the baking soda. This will take about one hour and a half.
Rinse the cooked chickpeas.
Mix the garlic with the chickpeas in a blender. You must obtain a pretty thick paste.
Add the sesame oil and then the sesame oile.
When served, add a little olive oil on top.
Broccoli Eggs Supreme


Ingredients:
eggs, milk, cheddar cheese

Directions:
Beat eggs; add milk and beat together.
Pour mixture into greased crockpot or slow cooker.
Add cheese, broccoli, mushrooms, salt & pepper.
Cook on HIGH 1 1/2 to 2 1/2 hours.
Diet Iced Tea


Ingredients:
"sugar substitute"

Directions:
"Steep teabags in boiling water for 20 minutes. Add Splenda & Crystal Light & stir well. Fill pitcher with water & stir. After tea is cool, refrigerate."
Broccoli Boutonnieres and Buttons


Ingredients:
fresh broccoli, lemon juice, cornstarch, chicken broth, white pepper

Directions:
Trim leaves and tough ends from broccoli stalks.  Cut broccoli into flowerets by removing each head to include a small piece of stem. Cut off the stem and peel it with a vegetable peeler, then cut crosswise into 1/8-inch pieces to make "buttons.".
To steam broccoli, rinse flowerets and "buttons."  Place steamer basket in large saucepan; add 1 inch of water. (Water should not touch bottom of basket.]  Place "buttons" in steamer; top with flowerets and cover.  Bring to a boil over high heat; steam 5-7 minutes until bright green and crisp-tender.
Meanwhile, combine lemon juice and cornstarch in small saucepan.  Stir in chicken broth and cook over medium heat until mixture thickens and begins to boil, stirring constantly.
Arrange "buttons" around edge of warm serving plate.  Place flowerets in center.  Drizzle with lemon juice sauce; season with pepper.  Garnish with orange slices, if desired.  Serve immediately.
Instant Pot® Chicken Biryani
Category: world-cuisine
By Buckwheat Queen

Traditional chicken biryani made in an Instant Pot® cuts down on time but not flavor. The rice comes out fluffy and the chicken comes out tender. You can't ask for more. Serve with yogurt raita to complement the spices.

Ingredients:
1 ½ cups basmati rice
water
7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
3 tablespoons Greek yogurt
1 ½ tablespoons fresh lemon juice
½ tablespoon grated fresh ginger
½ tablespoon minced fresh garlic
1 ½ teaspoons garam masala, divided
salt and ground black pepper to taste
3 tablespoons ghee
2  whole cloves
2 pods cardamom, crushed
1  bay leaf
½  cinnamon stick
1 teaspoon coriander seed
1 teaspoon brown mustard seed
¾ teaspoon cumin seeds
1 large red onion, cut in half and thinly sliced
1 ½ cups chicken stock
½ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint leaves
½ teaspoon ground turmeric
½ teaspoon paprika
½ teaspoon red chile powder

Directions:
Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes. Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes. Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes. Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 499
Fat: 16.6 g
Saturated fat: 8 g
Carbohydrates: 62.8 g
Sugars: 2.9 g
Dietary fiber: 2.7 g
Protein: 25.4 g
Cholesterol: 84.3 mg
Sodium: 542.7 mg
Who-Knew???? Ground Beef and Chicken Crock Pot Chili


Ingredients:
red kidney beans, tomatoes with juice, tomato paste, lean ground beef, boneless skinless chicken breasts, onions, celery ribs, red bell pepper, garlic cloves, chili powder, dried ancho chile powder, allspice, cinnamon, pepper, ground cumin, salt

Directions:
Brown and drain the hamburger meat in a pan.
Do the same for the chicken.
Place into crock pot with remaining ingredients, stir well and cook on low for 8-10 hours or high for 4-6. (I used the high setting due to lack of time].
Enjoy with cornbread and an ice-cold Newcastle.
Chicken Souiza Cornbread Bake


Ingredients:
margarine, onion, garlic clove, whole kernel corn, salt, egg substitute, green chili peppers, nonfat sour cream, salt, ground black pepper, monterey jack cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C]. Grease 9x13 inch baking dish.
Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish.
In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese.
Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Carrot Cake Muffins
Category: bread
By clarinetlover

These are a twist between a cinnamon roll and carrot cake cupcakes. You'll just have to roll your eyes and say 'Mmmmm' when you take your first bite! Another topping idea would be to sprinkle the muffins with a cinnamon-sugar mixture before baking. Top with a vanilla glaze.

Ingredients:
1 cup milk
2  eggs
2 tablespoons applesauce, or more as needed
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
1 cup shredded carrots
6 tablespoons unsalted butter, melted and cooled

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 199.6
Fat: 7.2 g
Saturated fat: 4.2 g
Carbohydrates: 29.8 g
Sugars: 12.9 g
Dietary fiber: 1 g
Protein: 4 g
Cholesterol: 47.9 mg
Sodium: 246.4 mg
Strawberry Chocolate Mousse Cake
Category: desserts
By JJOHN32

Fresh strawberries and chocolate mousse make an appealing treat.

Ingredients:
1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 pints fresh strawberries, halved
2 cups semisweet chocolate chips
½ cup water
2 tablespoons light corn syrup
2 ½ cups heavy cream, divided
1 tablespoon white sugar

Directions:
In a bowl, mix crumbs and butter to blend thoroughly. Press evenly onto bottom of 9-inch springform pan. Arrange strawberry halves around the pan side-by-side, pointed ends up, with cut sides against the side of pan; set aside. Place chocolate chips in blender container. Pour water and corn syrup into a small saucepan. Bring to a boil and simmer for 1 minute. Immediately pour over chocolate chips and blend until smooth. Pour into a mixing bowl and cool to room temperature. While chocolate cools, whip 1 1/2 cups of the cream to form stiff peaks. Use a rubber spatula or large whisk to fold 1/3 of the whipped cream into the cooled chocolate to lighten it. Gently fold in the remaining whipped cream until mixture is thoroughly blended. Transfer the mousse into the prepared pan and smooth the top. The points of the strawberries might extend about the chocolate mixture. Cover with plastic wrap and refrigerate for 4 to 24 hours. Up to 2 hours before serving, in a medium mixing bowl, beat remaining 1/2 cup of cream to form soft peaks. Add sugar. Beat to form stiff peaks. Remove the side of the springform pan and place the cake on a serving plate. Pipe or dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. To serve, cut into wedges with thin knife, wiping blade between cuts.

Prep time: 45 mins
Cook time: 1 min
Total time: 4 hrs 46 mins
Yields: 1 9-inch cake

Calories: 403.8
Fat: 31.1 g
Saturated fat: 18.6 g
Carbohydrates: 34 g
Sugars: 22.9 g
Dietary fiber: 3.2 g
Protein: 3.2 g
Cholesterol: 75.7 mg
Sodium: 99.5 mg
Wheat Berry Tabbouleh Salad


Ingredients:
water, flat leaf parsley, mint, scallions, tomatoes, cucumber, olive oil, kosher salt, ground allspice, cinnamon, ground black pepper

Directions:
Place water in large bowl.
Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
Thoroughly drain and pat dry.
Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until very dry, usually about 1 hour until dry enough to crack easily in a Roller Flaker Mill until moderately fine – the consistency of cracked wheat.
Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe].
Bring 1 cup water to a boil, add 1/2 cup Bulgur Wheat and boil for 5-10 minutes.
When bulgur is done, drain off any excess water and place in a large bowl.  Add 2 tablespoons of the olive oil, 1 tablespoons lemon juice, and salt.  Toss to coat the grain.
Add herbs and vegetables, reserving ½ of the diced tomatoes and toss.
Add 2 more tablespoons olive oil, 1 more tablespoons lemon juice, allspice, cinnamon and pepper.  Toss again, taste and adjust seasonings to taste.
Garnish with remaining diced tomatoes and a few whole mint leaves.
Serve immediately over gem lettuce for a salad, or serve with crackers, cucumber slices, fresh bread or pita chips for hors d oeuvres.
Quick Chicken Cacciatore


Ingredients:
garlic clove, green pepper, onion, orzo pasta, tomato puree, oregano, basil, salt, pepper, water, boneless skinless chicken breast, pitted black olives, parmesan cheese

Directions:
Bring 4 cups of water to a boil in a large skillet.  Add the garlic, pepper, onion, and orzo.  Cook over medium-high heat, stirring occasionally, for 10 minutes.  Drain and return to the skillet.
Add the tomatoes, oregano, basil, salt, pepper, and water, breaking up the tomatoes with a wooden spoon.  Bring mixture to a simmer and add the chicken, olives, and cheese.
Cover and simmer, stirring occasionally, over medium heat for 10 minutes or until chicken is cooked through.
Sprinkle with some Parmesan if desired and serve immediately.
Tartar Sauce


Ingredients:
mayonnaise, capers, yellow onion, white wine vinegar, Dijon mustard, fresh parsley, hard-boiled egg

Directions:
Whisk together first 6 ingredients, salt and pepper., Before serving, stir in parsley and hard boiled egg.
Chocolate Eclairs


Ingredients:
water, butter, flour, eggs, sugar, salt, flour, milk, vanilla, butter, powdered sugar, hot water

Directions:
Heat to a rolling boil 1 cup water and 1/2 cup butter.
Stir in 1 cup flour all at once, stirring vigorously over low heat until mixture leaves the sides of pan and forms a ball.
Remove from heat.
Beat in thoroughly 4 eggs, one at a time,.
Beat until smooth and velvety.
Drop from wooden spoon unto ungreased baking sheet.
Form a long ladyfinger shape; top with another small spoonful on top.
Bake at 400°F for 40-45 minutes, or until dry.
Allow to cool.
Pull top off and remove any excess puff to form shell.
Custard filling:
Mix in saucepan, 1/2 cup sugar, 1/2 teaspoon salt, 1/3 cup flour.
Stir in 2 cups milk, cook over medium  heat, stirring until it boils. Boil 1 minute.
Remove from heat.
Stir 1/2 of this mixture into 4 egg yolks, slightly beaten.
Add this yolk mixture to the rest in pan and bring to boiling point.
Cool and blend in 2 teaspoons vanilla.
Spoon in cooled eclair and top with chocolate icing.
Chocolate icing:
Melt the chocolate and butter over low heat.
Remove from heat, stir in the powdered sugar, 2 tablespoons hot water; beat until smooth.
Put the chocolate icing on and refrigerate.
Curried Sweet Potato Bisque


Ingredients:
olive oil, onion, curry powder, ground allspice, water, low sodium chicken broth, sweet potatoes, salt, plain fat-free yogurt, fresh chives

Directions:
Heat olive oil in a Dutch oven over medium-high heat. Add onion; sauté 2 minutes.
Stir in curry and allspice; cook 1 minute. Add water, broth, sweet potato, and salt.
Cook 25 minutes or until potato is tender. Place half of sweet potato mixture in a blender; process until smooth.
Repeat procedure with remaining sweet potato mixture.
Return puréed sweet potato mixture to pan. Bring bisque to a boil; remove from heat.
Stir in 1 cup yogurt until blended. Top each serving with about 1 tablespoon yogurt; garnish with chives, if desired.
Chunky Tomato Salsa


Ingredients:
tomatoes, onions, granulated sugar, garlic, salt, cider vinegar, tomato paste

Directions:
In REALLY large, heavy pot (we use a corn pot] combine all ingredients.
Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.
Turnip and Apples


Ingredients:
turnip, butter, granny smith apples, brown sugar, ground cinnamon, flour, brown sugar, butter

Directions:
Peel, dice and cook turnip.
Drain and mash with butter.
Peel and slice apples.
Toss with brown sugar and cinnamon.
Arrange turnip and apple slices in greased casserole in alternate layers beginning and ending with turnips.
Combine crust ingredients to a crumbly texture and pat on top of casserole.
Bake at 350°F for one hour or until heated through.
Prep time includes peeling and cooking turnip.
My Version: Carino's Spicy Romano Chicken


Ingredients:
skinless chicken breasts, extra virgin olive oil, mushrooms, fresh garlic cloves, sun-dried tomato, white wine, heavy cream, parmesan cheese, romano cheese, sea salt, fresh ground black pepper, scallion

Directions:
Preheat the oven to 350 degrees F.
Dredge the chicken breasts in blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until juices run clear. Slice in strips and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add mushrooms,garlic and cook until mushrooms have released most of their liquid. Then add the sun-dried tomatoes and the chicken slices. Pour the white wine or chicken stock in the pan and scrape pan. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, 1/2 cup romano cheese, salt and pepper. Before serving open your artichoke hearts and slice in half. Drain well and put in pan, let cook til warm. I used the ready to serve artichoke hearts.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Norwegian Potato Soup


Ingredients:
potatoes, onions, celery, carrots, ground beef, egg, milk

Directions:
Add all vegetables to meat stock. Season to taste and simmer for one hour., Combine beef, egg, milk and seasonings. Form into very small meatballs., Drop meatballs into boiling soup and cook 10 to 15 minutes.
Avocado With Spicy Crabmeat


Ingredients:
green onion, sour cream, yoghurt, cayenne pepper, avocados, leaf lettuce, fresh ground black pepper

Directions:
Combine the crabmeat, green shallot, sour cream (or yoghurt] and cayenne pepper in a bowl.
Spoon the crabmeat mixture evenly among avocado halves.
Place avocado halves and lettuce leaves in a shallow serving bowl and season with pepper.
Anna's Sweet N' Sticky Cinnamon Buns


Ingredients:
all-purpose flour, baking powder, salt, baking soda, unsweetened applesauce, buttermilk, vanilla extract, butter, sugar, walnuts, cinnamon, milk

Directions:
Preheat oven to 400°F.
Sift together dry ingredients in a large bowl. Combine buttermilk and vanilla. Mix together applesauce and buttermilk with dry ingredients- stir until just combined.
Knead dough  on a floured surface until smooth. Divide dough into two equal halves. Roll each half into a 15x8"  rectangle. Smooth half of the butter on rectangle. Sprinkle a small amount of cinnamon on top of butter.
Combine sugar, walnuts, and cinnamon in a small bowl. Sprinkle half of mixture over top of dough. Roll up dough in a jelly roll fashion. Pinch seam to seal. Cut roll into 1 1/2" slices. Arrange slices, cut side up in a large, greased baking pan. Repeat all steps with other half of dough.
If desired, melt a small amount of butter and pour over top of buns. Sprinkle any remaining sugar mixture on top. Bake for 15 minutes or until golden brown. Remove from oven and pour milk over top of buns, if desired. Serve warm.
Dishwasher Soap


Ingredients:
"baking soda"

Directions:
Mix equal parts Borax and Baking Soda,in an empty canister.
add 2 Tablespoons per load.
(Increase proportion of soda for hard water] Use vinegar in the rinse cycle.