xiaoxl/recipe_data huggingface dataset:
"My Version and Favorite" Chocolate Chip Cookies


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

Directions:
Preheat oven to 350 degrees.
Melt margarine, and butter in oven till almost melted remove and leave out to rest at room temp until it has a creamy consistency when stirred than you are ready to move forward my best results all depend on this step.
After butter is rested and reached the temp mix sugars  together until mixed well.
Add vanilla, and room temp just one yolk and the other egge whole  mix until mixed well not to much if it helps scramble egg just a little before adding.
Next mix flour, baking soda, salt together with wisk until mixed.
Time to add all the wet ingredients into the dry ingredients until well incorporated do not mix to much.
Next fold in chocolate chips, I prefer to use nestle only because they melt really well.
Use  spoon to measure out your desired amount of cookie dough mine preferably about 1 inch balls all around.
Bake 15-20 min until brown remove and cool or eat warm.
Faux Ground Beef Stroganoff (Turkey)


Ingredients:
ground turkey, water, dried parsley, dried dill, sour cream

Directions:
Brown turkey well in a large frying pan.
When brown, add the brown gravy mix, water, herbs and pepper Bring to a boil, then reduce heat and let slow boil for 15-20 minutes to thicken the sauce.
(the sauce does have to thicken or it will be too watery and thin. You could use less water but this slow boiling keeps the turkey moist and adds the beef flavor to the turkey. If you do use the canned gravy, skip the 2-1/2 cups of water, but do add at least a cup] Add sour cream, mix well and serve.
You can add mushroom, peas, onions or whatever to this.
If I add onions and mushrooms, I usually saute them with the turkey.
Serve over egg noodles, with a big salad and a slice of french bread.
Malasadas
Category: bread
By IDAJ

Aloha! Here in Hawaii, malasadas are the ONLY donuts we have! They are sold at fundraisers and are very popular. There are many Portuguese descendants in the islands.  Onolicious!

Ingredients:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
¼ cup warm water (110 degrees F/45 degrees C)
6  eggs
6 cups all-purpose flour
½ cup white sugar
¼ cup butter, melted
1 cup evaporated milk
1 cup water
1 teaspoon salt
2 quarts vegetable oil for frying
2 cups white sugar

Directions:
Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside. In small bowl, beat eggs until thick. Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt.  Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled. Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

Yields: 7 dozen

Calories: 88.5
Fat: 3.3 g
Saturated fat: 0.9 g
Carbohydrates: 13.2 g
Sugars: 6.3 g
Dietary fiber: 0.3 g
Protein: 1.6 g
Cholesterol: 15.6 mg
Sodium: 40 mg
Tarragon Ice


Ingredients:
water, sugar, fresh lemon juice, fresh tarragon

Directions:
In a saucepan combine water and sugar. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool about 30 minutes. In a 2 quart square baking dish, combine sugar mixture, lemon juice and tarragon. Cover and freeze 7 hours or till nearly firm.
Break the frozen mix into small chunks. Move to a chilled large bowl. Beat with electric mixer on medium speed until fluffy but not melted. Return mix to the 2 quart dish and cover, freeze at least 3 hours or until firm.
To serve, let stand at room temperature for 10 minutes. Using a large spoon, scrape across the surface and spoon into pretty dishes.
Makes 6 cups.
Easy Crab & Scallop Quiche


Ingredients:
bay scallop, Carnation Evaporated Milk, eggs, swiss cheese, salt, black pepper

Directions:
Set aside the pie crust. If its frozen, let thaw to room temperature.
In a large mixing bowl, add all ingredients.  You may subsitute shrimp or lobster for any of the above seafood.
Mix all ingredients well and pour into pie crusts.
Bake 20 minutes at 400 degrees until the edges of the pie crust are nice and brown.  Ovens may vary so watch your crust so it doesn't burn.
Bake an additional 35 minutes at 350 until the top of the quiche is nice and bubbly and a bit brown. Again, ovens may vary, so you'll know they are done when you test witha fork or knife and it comes out clean.
Cool on a cooloing rack for 20-30 minutes before serving.
This recipe should make 2- 9 inch quiche.  So, you can always freeze one for later!  Wrap tightly and freeze cooked quiche up to 4 weeks.
Sweet Potato Gnocchi
Category: main-dish
By ELA33INE

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.

Ingredients:
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
½ teaspoon salt
½ teaspoon ground nutmeg
1  egg
2 cups all-purpose flour

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed. Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Prep time: 30 mins
Cook time: 35 mins
Total time: 1 hr 5 mins
Yields: 4 servings

Calories: 346.1
Fat: 2.1 g
Saturated fat: 0.6 g
Carbohydrates: 71.1 g
Sugars: 5.1 g
Dietary fiber: 5.2 g
Protein: 9.9 g
Cholesterol: 46.5 mg
Sodium: 372 mg
Tomato Biscuits


Ingredients:
baking mix, tomato sauce, cheddar cheese, milk, granulated sugar

Directions:
Prheat oven to 450°F.
Mix all ingredients in a large bowl. Turn onto surface dusted with baking mix and knead 10 times.
Drop by spoonfuls onto an ungreased baking sheet.
Bake 8-10 minutes until golden brown.
Serve with honey butter, made by combining 1/2 cup soft butter with 1/4 cup honey.
Unforgettable Potato Curry


Ingredients:
potatoes, ghee, mustard seeds, onions, ginger, turmeric, cumin, garam masala, chili powder, of fresh mint, salt, water, lemon juice

Directions:
Peel and cube potatoes in 1 1/2 inch dice. Heat oil in medium pan.
Cook mustard seeds until they start to pop. Add the onion and ginger stirring well, then add the turmeric, cumin and chili powder; stir quickly.
Add potatoes, salt and water; simmer until nearly done. Add the garam masala and lemon juice.  Cook for a further few minutes;  slightly  thicken with corn flour if necessary.
Garnish with the mint, serve either with other curries, rice, or just with rice and Dahl.
Boiled Omelets


Ingredients:
eggs, sausage, green pepper, onion, mushroom, cheese, milk

Directions:
Place eggs, milk, salt & pepper in ziplock bag.  Zip shut and shake until well mixed.
Open ziplock bag and put in whatever you feel like having.  There are any number of things that you can add to my personal favorite.
With a marker, write each person's name on the outside of the bag.
Bring a pot of water to boiling point on stove.
Drop bags in boiling water and boil for 13 minutes ONLY.
Remove from water with tongs.
Open bag and slide omelet onto plate.
Add toast and juice and you've got a hearty breakfast or brunch.
Dad's Banana Bread


Ingredients:
sugar, banana, margarine, butter, milk, vanilla, eggs, flour, baking soda, salt

Directions:
Heat oven to 350 degrees.
Grease bottom only of 9 by 5 or 8 by 4 inch loaf pan.
In large bowl, blend the first 6 ingredients; beat for 1 minute at medium speed.
Stir in remaining ingredient just until the dry ingredients are moistened.
Pour batter into prepared pan.
At 350 degrees, bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cool for 5 minutes; remove from pan.
Cut into slices and enjoy! They are great with butter on top!
Quick Turkey Tetrazzini


Ingredients:
parmesan cheese, unsalted butter, salt, onion, chicken broth, flour, lemon juice, dried thyme

Directions:
Preheat oven to 425°F.
In a bowl, combine bread crumbs, 1/4 cup cheese and 3 tbsp melted butter.
Season lightly with some salt, set aside.
In a medium saucepan, toss 1 tbsp butter with the mushrooms, onions and 1 tsp salt over medium heat.
Cover and cook for 3 minutes, remove lid, cook another 3 minutes, stirring.
Transfer to bowl; add turkey meat and peas.  Mix and set aside.
In same pan, whisk remaining butter and flour to a roux.  Add stock, bring to boil, let simmer for some 3 minutes.
Remove from heat, stir in lemon juice, thyme and remaining 1/2 c cheese.
Season with salt and pepper.
Combine sauce with meat and noodles.
Pour in a greased 9x13 pan and top with the breadcrumb mix.
Bake until golden brown and bubbly 13-15 minutes.
Veggie Saugage and Eggs


Ingredients:
eggs, basil, cheese, red onions, carrots, salt, pepper

Directions:
Pan fry veggie sausage patties with pan coated in non stick cooking spray.
wisk eggs and remning ingredients.
place in pan (coated with non stick cooking spray], scramble eggs.
Enjoy.
Creamy Cannellini Soup
Category: soups-stews-and-chili
By thedailygourmet

This soup takes advantage of canned cannellini beans, but feel free to adjust and use dry beans. The addition of Italian sausage is completely optional.

Ingredients:
1 tablespoon butter
3 (3.5 ounce) links mild Italian sausage, casings removed
1 bulb fennel, finely chopped
3 cups chicken broth, divided
4 (15 ounce) cans cannellini beans, rinsed and drained, divided
1 teaspoon minced fresh thyme
½ teaspoon truffle salt
1 tablespoon extra-virgin olive oil, for drizzling  (Optional)

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth. Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine. Ladle soup into bowls and serve with a drizzle of olive oil.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 5 servings

Calories: 458
Fat: 17 g
Saturated fat: 5.4 g
Carbohydrates: 52.3 g
Sugars: 1.1 g
Dietary fiber: 14.4 g
Protein: 21.5 g
Cholesterol: 31.2 mg
Sodium: 2099.6 mg
Pan Fried Scallops and Bacon


Ingredients:
scallops, streaky bacon

Directions:
The amount of scallops depends on their size, and of course, how much you want to eat!
Scallops (no shell] with their roe if you can get them, as the nice orange colour of the roe looks good and more important it tastes good!
Streaky bacon is best because of the fat in it. You want about 3 or 4 rashers each.
Fry the bacon in a pan over a moderate heat until nice and brown and only just starting to get crispy.
With the bacon still in the pan, add the scallops and move them about in the pan to get them nicley coated with all the pan juices. They will only take a couple of minutes to cook.
It's as simple as that!   Serve immediately.
Bacon Dijon Egg Salad Sandwich
Category: salad
By AlwaysHungry

This recipe has been in our family for over 100 years.

Ingredients:
10  hard-cooked eggs, chopped
6 slices crispy cooked bacon, chopped
⅓ cup creamy salad dressing (such as Miracle Whip®), or more to taste
¼ cup chopped red onion
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 tablespoon chopped fresh chives
1 teaspoon lemon juice
½ teaspoon dill
½ teaspoon seasoned salt
6  Kaiser rolls, split

Directions:
Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 6 servings

Calories: 428.9
Fat: 26.9 g
Saturated fat: 7.6 g
Carbohydrates: 27 g
Sugars: 4.6 g
Dietary fiber: 1.1 g
Protein: 17.9 g
Cholesterol: 376.9 mg
Sodium: 887.5 mg
Tacos De Pescado (Baja Style but No Cabbage)


Ingredients:
lime, adobo seasoning, butter, corn tortillas, avocado, pico de gallo

Directions:
Season fillets with juice from the lime and Adobo., Melt butter in skillet., Sautee fillets until cooked through, approx 4 min each side., Warm tortillas in a seperate skillet., Build tacos with fish, slice of Avacodo and spoonful of Pico de Gallo.
Sugar Cinnamon Butter


Ingredients:
butter, brown sugar, cinnamon, nutmeg

Directions:
Beat all ingredients until fluffy., Chill., Serve with quick breads, toast, pancakes, waffles etc.
A1 Cowboy-Up Tart #A1


Ingredients:
puff pastry, cream cheese, sour cream, cherry tomatoes, cubanelle pepper, cheddar cheese

Directions:
Preheat oven to 400 degrees and line baking sheet with parchment paper.
Roll out pastry to 9 X 11 rectangle . Place on baking sheet and bake 20-25 minutes until golden.
Remove from oven and cool on wire rack.
Beat cream cheese, sour cream and 3 tablespoons of A1 original sauce together until smooth. Using a spatula the cooled tart.
Place the steak and potatoes on a microwave dish and heat 30 -60 seconds to warm. Sprinkle onto tart. Now add the tomatoes, corn ,and peppers. Sprinkle with the cheddar cheese and drizzle with the reserve4d A1 original sauce. Season to taste.
Peaches 'n Cream Cake


Ingredients:
milk, vanilla extract, ground nutmeg, light brown sugar, rum, cream cheese, light brown sugar, rum, buttermilk, butter, eggs, rum

Directions:
For frosting:  At low speed beat topping mix, milk, vanilla and nutmeg until soft peaks form, about 3 minutes.  Cover; refrigerate.
For cake and filling:  Preheat oven to 350 degrees.  Butter and flour two 9-inch round cake pans.  Combine peach slices, 1 T. sugar and 1 T. r um; let stand, stirring occasionally.
Meanwhile, in large bowl with mixer on low speed, beat cake mix, buttermilk, butter, eggs, and 3 T. rum until moistened, 4 minutes.
Spread batter in pans.  Bake 25 minutes or until toothpick inserted in centers comes out clean.  Cool on racks 10 minutes.  Remove from pans; cool completely on racks.
Meanwhile, at medium speed, beat cream cheese with remaining sugar and rum until thoroughly combined.  Fold in 1/3 cup reserved frosting; refrigerate.
Assembly:  Place 1 cake layer on serving plate; spread with cream cheese mixture.  Top with peach slices, reserving several for garnish.
Top with remaining cake layer; spread top and side of cake with remaining frosting.
Jenn's Cream Cheese Dip


Ingredients:
cream cheese, green onions, salt, pepper

Directions:
In a medium sized, microwaveable bowl combine ingredients.
Heat on high for 45 seconds or until cream cheese is soft enough to spread.
Serve with butter crackers.
NOTE: I combine smoked chicken breast with the jalapeno jelly and omit the green onions for one dip.  I combine roast beef with the green onions and omit the jalapeno jelly for another dip.  I usually serve this with butter crackers but it is also very good with those parmesan herb chips found on the cracker asile in stores.
Pancakes (Crepes) Filled With Spinach (Filling Only)


Ingredients:
fresh spinach, frozen spinach, butter, salt, black pepper, nutmeg, flour, milk, gruyere cheese

Directions:
Press the cooked spinach, chop finely and toss over a medium heat for 2 or 3 minutes until dry in 1 oz butter.
Add the seasoning and a pinch of nutmeg.
In a second pan, melt the remaining butter, work in the flour, add milk, and cook until thick, stirring briskly.
Add the spinach and simmer for 5 minutes.
Remove from the heat and beat in two thirds of the cheese, correct the seasoning, put a tablespoon of filling centrally on each pancake, roll up and place in a buttered ovenproof dish.
Cover with remaining sauce, sprinkle with remaining cheese, reheat and brown under a hot grill.
Cookie Ornament Cups


Ingredients:
character(0]

Directions:
PREHEAT oven to 350º F. Grease 24 mini-muffin cups. Place one square of cookie dough into each cup.
BAKE for 15 to 17 minutes or until golden brown. Cool completely in pan(s] on wire rack. With tip of butter knife, remove cookie cups from muffin pan(s].
SPOON half of frosting into plastic bag; seal.  Stir food coloring into remaining frosting in container until desired color is reached.  Fill other plastic bag with colored frosting; seal.  Cut 1/2-inch from corner of each bag.   Squeeze bags lightly to pipe frosting on top of each cookie cup to form rounded ornament shape.  Decorate with Nerds, sprinkles, sugars and/or gels.  Place Nestlé Jingle on top of each.  To adhere hook, use a small amount of icing.
Make Ahead Tip:
• Cookie bases can be made ahead and stored covered at room temperature for up to a day.
Frosty WONKA® NERDS® and NESTLÉ® Jingles are available mid-November through December.
Baked Fish With Tarragon


Ingredients:
butter, tarragon, chives, salt, pepper, lemon

Directions:
Preheat oven to 350°F., Place lemon slices on bottom of large baking pan., Place fish on top of lemons., Pour melted butter over vish., Sprinkle with chives and tarragon., Cover with crushed crackers., Salt and pepper to taste., Bake for 20-30 minutes or until fish is done.
Three Cheese Stuffed Shells Italiano


Ingredients:
jumbo pasta shells, mozzarella cheese, ricotta cheese, fresh parmesan cheese, eggs, fresh parsley, tomato sauce

Directions:
Preheat oven to 350°F (180°C].
In a large saucepan, cook shells according to package directions; drain.
In medium bowl, combine 3 cheeses, eggs and parsley.
Fill each shell with cheese mixture. Spread tomato sauce in 2 qt (2 L] shallow rectangular casserole; arrange filled shells on top. Cover and bake for 30 minutes.
Mexican Bacon Quesadillas


Ingredients:
bacon, thick & chunky salsa, mild cheddar cheese, 8-inch flour tortillas, sour cream, green onion

Directions:
Reserve 2 tablespoons bacon.
In mixing bowl, combine remaining bacon, refried beans and 1/2 cup salsa, blend well.
Spread 1/4 cup mixture onto half of each tortilla.
Sprinkle with cheese.
Fold tortillas in half over filling.
In ungreased skillet, over medium heat, heat 2 filled tortillas at a time for 2 minutes on each side, or until cheese melts.
Cut each tortilla into 4 triangles.
Top with sour cream, green onions and reserved bacon.
Serve immediately.
Krab Salad Supreme


Ingredients:
celery, mayonnaise, sour cream, onions, lemon juice, salt, pepper, paprika

Directions:
Mix Krab, Celery and Onion together., Add Mayonnaise, Sour Cream, Salt, Pepper, Paprika & Lemon Juice., Chill for at least 2 hours & Serve.
Gai Lan (Chinese Broccoli) and Beef


Ingredients:
fish sauce, soy sauce, fresh garlic cloves

Directions:
Combine sauces and oil and marinate beef in them for about 30 minutes.
It should cover all of the beef.
If not add more in even amounts.
Meanwhile wash gai lan well and cut into three to four inch pieces.
(Note: seems to taste better when leaves and stalks are attached] 5-A Boil a large pot of water 5-B When water boils drop pieces of gai lan into boiling water and remove when desired softness.
(I like mine a little crispy] Heat a frying pan or wok over medium high heat.
When pan is hot, sauté garlic in about 1 tsp of oil until just lightly browned.
Be careful-- this will sizzle a lot.
When garlic is browned dump in the beef with marinade and sauté until done.
Serve over steamed rice, and Chinese broccoli.
Use remaining sauce with rice and veggie.
NOTE:  This might be too salty for some.  I suggest using a lite soy sauce instead of regular to reduce the salt content some.
Buttermilk-buckwheat Pancakes


Ingredients:
buckwheat flour, all-purpose flour, baking powder, sugar, fat-free buttermilk, egg substitute, water, reduced-calorie margarine

Directions:
Combine first 4 ingredients in a medium bowl.
Make a well in center of mixture.
Combine buttermilk, egg substitute, water and margarine in a small bowl and mix well; add to flour mixture, stirring just enough until dry ingredients are moistened.
To make small pancakes, spoon 2 tblsp batter onto hot griddle that has been coated with cooking spray, and spread into 4 inch circle.
Turn over when tops are covered with bubbles and edges look firm.
Each 4 inch pancake should provide 46 calories, 2g protein, 1g fat and 8g carbs.
Recipe makes about 12 (4"] pancakes.
15 minute Chili and Rice Wraps


Ingredients:
water, white minute rice, flour tortillas, cheese, sour cream

Directions:
Bring chili and water to boil in medium saucepan., Stir in rice., Cover., Cook over low heat for 5 minutes., Spoon approx 1/2 cup chili mixture onto each tortilla., Top with cheese and sour cream, and fold up.
Spicy Potato Soup


Ingredients:
Italian sausage, onion, celery, potatoes, heavy cream

Directions:
Brown italian sausage and drain, set aside to cool.
Sautee the onions and celery in some butter until the onions start to become clear and soft.
Combine the sausage, onions/celery, and potatoes in a large pot, cook for 10 minutes until potatoes begin to brown.
Pour in all of the chicken stock, bring to a boil, and cook until the potatoes are fork tender.
Remove from heat, and SLOWLY add the cream, stirring constantly to prevent scorching. Return to medium heat until soup is warmed.
Chicken Pesto Pizza
Category: world-cuisine
By Lisa

Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.

Ingredients:
½ cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
½ cup shredded fontina cheese

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 457
Fat: 21.9 g
Saturated fat: 7 g
Carbohydrates: 37.9 g
Sugars: 1.5 g
Dietary fiber: 2.9 g
Protein: 29.7 g
Cholesterol: 61.1 mg
Sodium: 767.3 mg
Greek No-Filo Cheese Pie (Tiropitta Horis Filo)


Ingredients:
feta, gruyere, eggs, yogurt, butter, all-purpose flour, baking powder, black pepper

Directions:
Preheat oven to 180°C.
In a large bowl combine butter, lightly beated eggs, baking powder, cheese, pepper, yogurt and flour.
Stir until thoroughly blended.
Lightly butter a wide baking pan and transfer mixture to the pan.
Bake for 30 - 35 minutes.
Let it cool slightly then cut into small squares.
Serve hot or cold.
Delicious Potato Salad


Ingredients:
potatoes, onion, dill pickles, dill, prepared mustard, sugar, sugar, celery seed, pimiento

Directions:
"Combine potatoes, onion, eggs, pickles and pimiento. Mix remaining ingredients; add to potato mixture. Chill for several hours."