xiaoxl/recipe_data huggingface dataset:
Milkshake to Die For


Ingredients:
vanilla ice cream, milk, vanilla extract

Directions:
"Blend 'er all . Add last year's shaved easter bunny on top for garnish."
S'more Cookie Bars


Ingredients:
margarine, butter, olive oil, brown sugar, vanilla extract, egg substitute, eggs, whole wheat flour, baking powder, salt, mini marshmallows, graham crackers

Directions:
Preheat oven to 375. Using 100% vegetable shortening (not oil] grease then flour a 9x13 inch baking pan.
In a large mixing bowl, cream together butter, olive oil and brown sugar.
Stir in vanilla, egg substitute, flour, baking powder, and salt. Mix well.
Fold in marshmallows, chocolate chips, and graham cracker pieces.
Spread in prepared baking pan.
Bake in 375 degree oven for approximately 25 minutes, or until golden brown but still a little "soft" to the touch.
Cool for ten minutes, then cut into bars while they are still warm (they will get harder while cooling.]
Allow to cool completely before serving.
No-Fuss Turkey Noodle Soup
Category: soups-stews-and-chili
By Tonya Dean

Make good use of your leftover dark meat without the fuss of boiling the carcass. Simply pick through the carcass before you toss the bird and save the meat for a quick next-day soup. Serve with warm bread for a great hot meal on a cold winter day. I substitute fresh herbs wherever possible, but for a quick meal after the intense preparation of a whole turkey, dried herbs do nicely. If you don't have chipotle chili powder, regular chili powder can be substituted. The chipotle provides a very light smoky flavor in the background. White meat can be used, but your broth will be less flavorful. Leftovers freeze well. Use whatever type pasta you prefer.

Ingredients:
1 (32 fluid ounce) container chicken stock
1 teaspoon dried summer savory
1 teaspoon dried basil
½ teaspoon dried thyme
⅛ teaspoon chipotle chile powder
1 teaspoon salt
½ teaspoon coarse ground black pepper
1 tablespoon dried parsley
¼ cup sherry
2  carrots, thinly sliced
1 tablespoon butter
2 stalks celery, sliced
1  onion, chopped
1 tablespoon minced garlic
1 pound cubed cooked dark-meat turkey
1 (8 ounce) package egg noodles
salt and ground black pepper to taste

Directions:
Combine chicken stock, summer savory, basil, thyme, chipotle powder, salt, black pepper. parsley, and sherry in a stock pot; bring to a boil. Add carrots, reduce heat to medium-low, and cook until carrots are tender, 5 to 7 minutes. Melt butter in a skillet. Cook and stir celery, onion, and garlic in hot butter until onions are translucent, about 5 minutes; stir into stock mixture. Add turkey, reduce heat to low, and cook at a simmer until turkey is hot and has flavored the soup, about 30 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain and add to soup. Season with salt and black pepper to serve.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 328
Fat: 7.9 g
Saturated fat: 3.1 g
Carbohydrates: 34 g
Sugars: 3.1 g
Dietary fiber: 2.7 g
Protein: 28.6 g
Cholesterol: 94.5 mg
Sodium: 1003 mg
Easiest Frozen Lemon Fluff Pie


Ingredients:
sweetened condensed milk, Cool Whip Topping, lemon juice, graham cracker crust

Directions:
Blend sweetened condensed milk, concentrate, Cool Whip and lemon juice until combined.  Poor into graham cracker crust and freeze until set.  Get a large spoon and dig in (or cut into several pieces and share]!
Enjoy your frozen fluff!
Sweet Sand


Ingredients:
instant vanilla pudding, skim milk, Cool Whip Lite

Directions:
Blend the pudding and milk together according to directions on the box.
Fold the Cool Whip and half of the wafer crumbs into the pudding.
Spoon a layer of the remaining wafer crumbs into each of 6 dessert cups, using about half of the crumbs.
Spoon the pudding mixture into each cup and top with remaining wafer crumbs.
Chill for one hour.
Butternut Squash Soup


Ingredients:
onions, head of garlic, olive oil, fresh thyme, dried thyme, chicken broth, fresh parsley, salt, pepper

Directions:
Cut squash into 8 large pieces.
Place cut side up in a 15x10-inch baking dish.
Cut 1/4 inch off the tops of the onions and garlic bulb.
Place cut side up in the baking pan.
Brush with oil; sprinkle with thyme.
Cover tightly and bake at 350°F for 1 1/2 to 2 hours or until vegetables are very tender.
Uncover and let stand until room temperature.
Remove peel from squash and onions; remove the soft garlic from skins.
Combine vegetables, broth and cream.
Puree in small batches in a blender until smooth; transfer to a large Dutch oven.
Add parsley, salt and pepper; heat until soup is warmed but do not boil.
Ww 6 Pt. Buffalo Chicken Strips


Ingredients:
boneless skinless chicken breasts, salt, garlic powder, onion powder, paprika, black pepper, butter

Directions:
Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes]. Serve with remaining hot sauce mixture for dipping.
Watermelon Agua Fresca
Category: world-cuisine
By Sherbear1

This is a drink served throughout Mexico. It is made with several different fruits. This is a watermelon drink.

Ingredients:
4 cups cubed seeded watermelon
½ cup water
½ cup white sugar, or to taste
4 slices  lime
24  fresh mint leaves
ice

Directions:
Puree the watermelon and water in a blender until smooth. Add sugar to taste. Cut the lime slices in half. Place a half lime slice into each of 8 glasses along with 3 mint leaves. Crush with a cocktail muddler, then fill each glass with ice. Pour in the watermelon agua fresca, and stir before serving.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 72.4
Fat: 0.1 g
Carbohydrates: 18.7 g
Sugars: 17.3 g
Dietary fiber: 0.4 g
Protein: 0.5 g
Sodium: 1.3 mg
Lamb & Carrot Meatballs With Cauliflower Tabbouleh


Ingredients:
cauliflower, ghee, butter, red onions, spring onions, tomatoes, fresh parsley, fresh mint leaves, lemon, extra virgin olive oil, radishes, ground lamb, egg, onion, garlic cloves, sea salt, black pepper, ground cumin, ground cinnamon, carrots, ghee

Directions:
Method for the Tabbouleh.
Grate cauliflower into rice-size pieces using the coarse side of a hand-held grater.
Combine the cauliflower with all the remaining ingredients for the Tabbouleh in a bowl, and mix well.
Top with sliced radishes and your choice of nuts and seeds.
OR (Alternative method].
Put the grated cauliflower in a saucepan, lid on, with a couple of tablespoons of water and the ghee or butter. Steam over a medium heat. The cauliflower should take roughly 4-6 min to cook – not too soft! – check there is enough water at the bottom of the pan so it doesn’t burn. Drain any excess water and tip the steamed cauliflower into a large serving bowl.
While the cauliflower cools, combine rest of tabbouleh ingredients. Taste for seasoning.
Method For the Meatballs.
In a large bowl, combine all the meatball ingredients, except the ghee, and mix well.
In a wide saucepan over a medium heat, add a little ghee and fry a small piece of the meatball mixture to check seasoning. Adjust mixture as necessary. Roll small pieces of the meatball mixture – roughly 11/2tsp – to make about 20 balls. You can make them any size you like, but the larger they are, the longer they’ll take to cook.
Heat up a little more ghee and, over a medium-high heat, fry the meatballs in a few batches until lightly browned on all sides and cooked through – this should take about 6-7min. You can always brown the meatballs in advance and finish them off in the oven later if you’re having people round.
Serve the meatballs with the tabbouleh and your choice of toppings scattered over the top.
Vegetable Beef Skillet


Ingredients:
onion, butter beans, green beans, ground black pepper, tomatoes

Directions:
Cook ground chuck until browned in a large skillet, stirring to crumble. Drain.
Return beef to skillet; add onion.
Partially drain butter beans and add to skillet.
Cut corn off cob and add kernels to skillet.
Snap green beans (if desired] and add to skillet with garlic salt & pepper.
Stir to mix well, reduce heat to low heat.
Cover and cook for 20 minutes.
Peel and coarsely chop tomatoes.
Remove cover, add tomatoes and continue to cook 5 minutes.
Serve immediately.
Baking Perfect Bacon for a BLT
Category: breakfast-and-brunch
By Chef John

By using heavy duty aluminum foil and creating some valleys for the bacon fat to flow results in perfectly flat, perfectly crisp, yet still succulent strips of bacon. Perfect for a BLT!

Ingredients:
9 slices bacon
Heavy duty aluminum foil

Directions:
Preheat oven to 375 degrees F (190 degrees C). Cut a piece of heavy duty aluminum foil about twice as long as a rimmed baking sheet. Pinch and fold every inch or so of the foil to create ridges for the bacon to drain into while cooking. Place bacon side by side on the ridged foil. Bake in preheat oven to your desired level of doneness and a bit of foam forms on the surface, 25 to 30 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 2 servings

Calories: 577.1
Fat: 56.8 g
Saturated fat: 18.9 g
Carbohydrates: 0.8 g
Protein: 14.6 g
Cholesterol: 85.7 mg
Sodium: 1049.6 mg
Halloween Popcorn Balls


Ingredients:
butter, miniature marshmallows, Jello gelatin, butter

Directions:
Put popcorn in the biggest bowl you have.
Add pumpkin seeds and M&M's.  Mix with a spoon to distribute evenly.
In a separate microwaveable bowl put butter and whole bag of marshmallows together and microwave on high about 2 minuets or until marshmallows are puffed.  Using potholders take bowl out of microwave (Careful! Hot!] and add dry jello to marshmallows.  Stir until mixture is all the same color.
Pour marshmallow mixture over popcorn mixture and quickly stir until evenly coated.
Let mixture cool for a couple of minuets then grease hands with butter and form mixture into balls.
Smoky Pinto Bean Stew With Cilantro Rice


Ingredients:
rice, water, cilantro, pinto beans, olive oil, yellow bell peppers, orange bell pepper, salt, pepper

Directions:
Rinse rice in a fine-mesh sieve until water runs clear. Place rice in a small saucepan, along with water and ½ teaspoon salt and bring to a boil. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 17 minutes.
Meanwhile, halve bell pepper, remove stem and seeds, and cut into ½-inch pieces. Finely chop cilantro leaves and stems.
In a large saucepan, heat oil over medium flame until shimmering. Add paprika. Cook, stirring frequently, for 30 seconds. Add chopped bell pepper, ½ teaspoon salt, and a dash of pepper. Cover and cook, stirring occasionally, until peppers are soft, 4–5 minutes.
Rinse then add beans plus ¼ cup water to the saucepan. Partially cover and cook over medium-high until beans are tender and liquid has thickened, about 10 minutes.
Add 1 tablespoon of cilantro mixture to rice, and separately to beans. Season to taste with salt and pepper. Serve rice topped with bean stew.
Vegan Skillet Apples
Category: desserts
By Buckwheat Queen

Lightly sweetened apples in a thick sauce cooked in a skillet without butter. These make a quick dessert that can be served alone or with vegan ice cream. They are even better the next day. I like to use them in crepes, on pancakes, or topped with a crumble and crisped up under the broiler.

Ingredients:
4 large Golden Delicious apples
¼ cup water
2 tablespoons muscovado (dark brown) sugar
2 tablespoons apricot jam
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon water
1 teaspoon cornstarch

Directions:
Heat a large skillet over medium-low heat. Peel and core apples. Cut them into quarters, then each quarter into 3 pieces. Add apples to the skillet immediately after they are cut. Add 1/4 cup water, muscovado sugar, jam, cinnamon, and nutmeg. Mix to combine all ingredients and to coat apples evenly. Cover and cook until tender, about 10 minutes. Do not open the lid during this time. Shake the skillet to stir around the apples but do not stir them with utensils. Stir 1 teaspoon water and cornstarch together in a small bowl. Pour slurry into the apples and stir until creamy. Remove from heat. Allow to cool for 5 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 129.2
Fat: 0.2 g
Saturated fat: 0.1 g
Carbohydrates: 35.7 g
Sugars: 28.7 g
Dietary fiber: 4.2 g
Protein: 0.8 g
Sodium: 9 mg
Western Salad
Category: salad
By Leslie Spargo

A quick and easy summertime salad that is sure to become a family favorite. A combination of raw vegetables, canned beans, and pre-packaged nacho-flavor chips makes this dish a delight for any cook to make.

Ingredients:
1 head iceberg lettuce, shredded
2  cucumbers, sliced
2 bunches green onions, chopped
1  green bell pepper, chopped
1 head cauliflower, chopped
1 (16 ounce) package baby carrots, chopped
1 head broccoli, chopped
1 bunch radishes, sliced
2 (15 ounce) cans ranch-style beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1 (13.5 ounce) package nacho-flavor tortilla chips

Directions:
Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 471.5
Fat: 28.6 g
Saturated fat: 4.4 g
Carbohydrates: 44.7 g
Sugars: 9.2 g
Dietary fiber: 10.2 g
Protein: 10.2 g
Cholesterol: 11.4 mg
Sodium: 968.5 mg
Chocolate Cranberry Cookies - Mix in a Jar


Ingredients:
flour, sugar, baking powder, salt, dried sweetened cranberries, vanilla, eggs, sugar

Directions:
*JarMix Instructions*.
In medium bowl, combine flour, sugar, baking powder and salt, stirring to mix well.
In 1-qt jar, place half of the flour mixture and press down firmly.
Place cranberries in jar and then cover with chocolate chips.
Place remaining flour mixture over chocolate chips.
Place lid on jar.
*PreparationInstructions*.
Preheat oven to 375°F.
Empty contents of jar into large mixing bowl.
Add vanilla, eggs and oil.
Beat on low speed until thoroughly blended (dough may be crumbly].
Shape into 1 1/2-inch balls and roll in sugar.
Place 3 inches apart on ungreased cookie sheet.
Bake for 10 minutes, until very lightly browned edges.
Cool for 1 minute and transfer to cooling rack.
GOLDEN SUNSET


Ingredients:
Grand Marnier, amaretto liqueur

Directions:
In a snifter, combine all ingredients together and swirl the glass a few times to permit the liquid to mix together.
Pour in a snifter glass and enjoy. Makes 1 cocktail.
Deep-Fried Sous Vide Egg Yolks
Category: appetizers-and-snacks
By Seattle Food Geek

If sous vide eggs had been invented 2,000 years ago, there would have been entire books of the Bible dedicated to their praise. But at the last meeting of the Jet City Gastrophysics, we took a giant leap forward. You see, the beauty of a sous vide egg lies in its exquisite texture. After about an hour in the water bath, the yolks become buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy shell. These fried eggs make excellent tapas, particularly if your guests aren't expecting what's inside. Perhaps in another thousand or so years, we'll discover something even more delicious.

Ingredients:
7  eggs, divided
⅓ cup all-purpose flour
1 teaspoon sea salt
½ teaspoon baking powder
½ cup fine bread crumbs
canola oil for frying
1 tablespoon lemon zest  (Optional)
1 teaspoon black truffle salt

Directions:
Immerse 6 eggs in a large pot or container of water with a sous vide insert. Set temperature to 148.1 degrees F (64.5 degrees C); cook for 1 hour. Let eggs cool in a bowl of tepid water for 10 minutes. Turn on your faucet to very low. Crack each cooked egg into your hand carefully and let the white drip away under the water. Place yolks in a bowl. Combine flour, sea salt, and baking powder in a small bowl. Whisk the remaining egg in a second bowl. Spread breadcrumbs on a plate. Heat about 1 1/2 inches oil in a large saucepan to 360 degrees F (182 degrees C). Roll each yolk gently in the flour mixture. Dip into the egg wash and roll in the breadcrumbs. Place coated yolks in the hot oil; fry until lightly golden brown, about 30 seconds. Drain on a paper towel. Sprinkle lemon zest and truffle salt on top.

Prep time: 30 mins
Cook time: 1 hr 1 min
Total time: 1 hr 41 mins
Yields: 6 pieces

Calories: 161.1
Fat: 8.2 g
Saturated fat: 2.1 g
Carbohydrates: 12.5 g
Sugars: 1.1 g
Dietary fiber: 0.7 g
Protein: 9.3 g
Cholesterol: 217 mg
Sodium: 830 mg
CopyCat Tony Packo's Coney Island Hotdog Chili Sauce


Ingredients:
ground beef, garlic cloves, dark brown sugar, chili powder, Hungarian paprika, black pepper, ground cumin, dried thyme, salt, cayenne pepper, water

Directions:
1. In a large skillet, cook beef and garlic over medium heat 6 to 8 minutes or until beef is no longer pink, make sure to turn beef into fine crumbles. Best method is a potato masher to mash while cooking; do not drain!
2. Stir in brown sugar and seasonings. Add water; bring to a boil. Reduce heat and simmer 50 to 60 minutes until liquid is almost evaporated.  Now its ready to serve, freeze, or can!
Hot Dog Directions: You gotta use Kolbasz sausage!  Heat oven to 350 F, place sausage in a greased baking pan with a little Hungarian Beer. Bake about 1 Hour or until sausage is browned, but not dry.
Serve 'em up: The restaurant serves the sausage split in half (one half per dog] to make room and take on the chili sauce better. Use Hawaiian Sweet Hot Dog Buns, cover with chili, and then desired ingredients: common is chili first, then mustard, then diced onion on top, and with peppers and pickles on the side. Optional: shredded cheese cheddar jack mix on top of the onions.
Bacon-Wrapped Pork Meatloaf


Ingredients:
pork, eggs, skim milk, dijon-style mustard, Worcestershire sauce, kosher salt, black pepper, Italian parsley, bacon

Directions:
Heat the oven to 400ºF. Line a baking pan with a few layers of aluminum foil and set aside.
In a large bowl, add the eggs, milk, mustard, Worcestershire, salt and pepper. Whisk until everything is evenly combined. Add the ground pork, bread crumbs and parsley. Mix until combined.
Transfer the meat to the prepared baking sheet and form it into a 9 by 5-inch loaf. Arrange the bacon across the top of the meatloaf and bake for about 55 to 65 minutes until the internal temperature of the meatloaf reaches 160ºF, on an instant-read meat thermometer.
Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
*Please note that coarse ground pork is recommended for better texture.
Manestra - Poor Greek Soup


Ingredients:
olive oil, onion, garlic cloves, oregano, tomatoes, salt, water, orzo pasta, parmesan cheese, ground cinnamon, mint

Directions:
Heat the olive oil in a sauce pan over medium high heat. Add the onion, garlic and oregano and sauté until the onion wilts, about 5 minutes.
Stir in the tomatoes and sauté until they collapse, about 10 minutes.
Add the salt and water, and bring to a boil. Reduce the heat and simmer until the tomatoes are very soft and the liquid is very dark, about 40 minutes.
Add the orzo and simmer until it is tender, about 5 minutes.
Serve with grated cheese on top and shredded mint leaves.
Roasted Asian Sugar Snap Peas (Gluten-Free, Vegan)


Ingredients:
sugar snap pea, olive oil, tamari soy sauce, black pepper, cayenne pepper

Directions:
Preheat the oven to 400°F (200°C] degrees.
In a bowl, mix sugar snap peas, olive oil, sesame oil, tamari soy sauce, and black pepper.
Spread the peas in a shallow oven dish lined with aluminum foil or parchment paper.
Sprinkle some cayenne pepper on top.
Roast in the oven for about 15 minutes.
Infuse love and serve immediately!
Pad Thai


Ingredients:
chicken breast, garlic cloves, chili pepper, red onion, fish sauce, tomato ketchup, lime, egg, radishes, spring onions

Directions:
Prepare all the ingredients beforehand as once the stir fry starts it’s all very quick. First you want to cook the noodles to packet instructions (I boiling water for 5 minutes] then briefly rinse in cold water and set aside.
Heat a pan with a tablespoon of vegetable oil and cook the chicken until just cooked, then set aside. If you are using frozen prawns, defrost in a little warm water, then also set aside.
Heat the groundnut oil to a very high heat, then add the chilli, garlic and the red onion and cook for 1 - 2 minutes until slightly softening. Add the radish to the pan for 30 seconds, then add in the cooked chicken and defrosted prawns for a couple of minutes. (If using uncooked prawns add these prior to the chicken and ensure they are fully cooked first].
Once the chicken and prawns are cooked, add the lime juice and the fish sauce and cook for a few minutes more. Add the noodles to the pan and give everything a good mix, turning the heat down slightly. Add in the tomato ketchup and mix again.
Pour in the egg over the noodles and leave to set for 1 minute. Once the egg starts to set, start to stir the noodles again and the egg should break up into thin strands. Keep stirring until the egg is cooked then serve with the following garnishes.
Easy Spinach & Mushroom Calazone


Ingredients:
frozen chopped spinach, garlic, cream cheese, parmesan cheese, butter

Directions:
Heat thawed spinach in a skillet on medium heat. Add garlic, salt, and pepper-stir together. Add cream cheese and 1/4 cup of the parmesan cheese and stir until melted. Add sliced mushrooms and cook 5 minutes more. Remove from heat and let stand.
Grease a pizza/cookie sheet. Roll out the pizza dough from the pkg. Stretch the dough to just fit the cooking sheet. Cut the dough into 4 rectangles.
Divide Spinach mixture into 4 portions. Drop one portion onto each pizza dough rectangle. Take one corner of the dough and pull it to the opposite corner to enclose the spinach mixture. Pinch close to form a triangle. Brush tops with either melted butter or egg white. Sprinkle tops with remaining parmesan cheese.
Bake calazones for 15 minutes or until golden brown. Cool for 5 minutes before serving. Use marinara sauce as a side to dip your calazone in!
Egg and Tomato Salad Sandwiches (Pita Bread)


Ingredients:
eggs, low-fat mayonnaise, low-fat mayonnaise, English mustard, white wine vinegar, sour cream, salt, pepper, tomatoes, red capsicum, potato, spring onions

Directions:
Peel the eggs and cut in half and remove the yolks and chop the whites and set aside.
Push the egg yolk through a fine mesh sieve and then mix to a smooth paste together with the mayonnaise mustard, vinegar and sour cream and then season to taste with salt and pepper.
Mix the dressing with the tomatoes, capsicum (bell pepper], potato, egg white and spring green onions.
Carefully split the pitas in half to form pockets and fill the pockets with the salad.