xiaoxl/recipe_data huggingface dataset:
Easy Strawberry Cream Cheese Frosting
Category: desserts
By erinwilson311

Creamy frosting made with cream cheese and fresh strawberries. Perfect topping on a strawberry cake, white chocolate, lemon, or white cake. Also would be great for dipping strawberries in to eat!

Ingredients:
1 pint fresh strawberries, sliced
1 (8 ounce) package cream cheese (such as Philadelphia®), softened
½ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, sifted

Directions:
Puree strawberries in a blender or food processor until smooth. Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

Prep time: 15 mins
Total time: 15 mins
Yields: 3 cups

Calories: 258.7
Fat: 17 g
Saturated fat: 10.8 g
Carbohydrates: 25.7 g
Sugars: 24.7 g
Protein: 1.8 g
Cholesterol: 49 mg
Sodium: 132 mg
Ww Zesty Mayo


Ingredients:
fat-free mayonnaise, horseradish, dill

Directions:
"Mix the ingredients together and enjoy."
Sarah's Garbanzo Salad


Ingredients:
red wine vinegar, olive oil, Dijon mustard, salt, cherry tomatoes, kalamata olives, black olives, green onion, garbanzo beans, parsley, cilantro

Directions:
Whisk together vinegar, olive oil and mustard in a medium sized bowl.
Add tomatoes, olives, green onion, garbanzos and herbs; toss with vinaigrette. You can eat this salad right away, but I've found that it tastes best if you chill the salad and let the flavors meld for a couple hours.
Kickin' BBQ Sauce


Ingredients:
vinegar, butter, onion, Worcestershire sauce, chili powder, dry mustard, salt, sugar, paprika, catsup, molasses, water

Directions:
Whisk ingredients together., Excellent baste for chicken and ribs.
Cream of Corn Soup


Ingredients:
bacon bits, unsalted butter, onion, all-purpose flour, milk, salt, pepper

Directions:
In a small skillet, melt butter and saute the chopped onion until tender but not brown.
Stir in the flour; add the milk, cooking and stirring constantly, for 3 minutes or until smooth and thick.
Stir in corn and bring almost to a boil.
Add the seasonings and bacon bits.
Grill Marinade for Chicken With Cumin


Ingredients:
wine vinegar, lime juice, onion, garlic cloves, oregano, salt, pepper, cumin

Directions:
Combine all ingredients and blend., Add chicken and marinate in the refrigerator overnight, turning several times., Grill to your liking!
Spinach and Strawberry Salad with Feta Cheese
Category: salad
By Leslie

Besides the variations on the dressing, I added feta cheese to the salad. It was scrumptious! Even spinach haters ate it up! I made this for a party and there were a lot more servings as a buffet item than 8.

Ingredients:
1 (16 ounce) package fresh strawberries, hulled and quartered
1 (10 ounce) package fresh spinach
1 (8 ounce) package feta cheese, cut into squares
½ cup olive oil
½ cup brown sugar
¼ cup white balsamic vinegar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
¼ teaspoon paprika

Directions:
Toss strawberries, spinach, and feta cheese together in a large bowl. Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 side salads

Calories: 296.4
Fat: 21.5 g
Saturated fat: 6.3 g
Carbohydrates: 22.3 g
Sugars: 18.7 g
Dietary fiber: 2.3 g
Protein: 6.1 g
Cholesterol: 25.3 mg
Sodium: 351.8 mg
Texas Toast Guacamole Grilled Cheese Sandwich
Category: main-dish
By Sahara B

Twist on my favorite comfort food... Yum! I always serve with tomato soup... Of course!

Ingredients:
2  ripe avocados, halved and pitted
½ small onion, minced
1 tablespoon fresh lime juice
1  jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
½ teaspoon kosher salt
freshly ground black pepper to taste
1  Roma tomato, finely chopped
4 slices Texas toast
4 slices Havarti cheese
2 teaspoons butter, or to taste

Directions:
Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole. Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides. Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.

Prep time: 15 mins
Cook time: 4 mins
Total time: 19 mins
Yields: 2 sandwiches

Calories: 754.7
Fat: 57.6 g
Saturated fat: 21.4 g
Carbohydrates: 47.3 g
Sugars: 5.4 g
Dietary fiber: 15.8 g
Protein: 20.9 g
Cholesterol: 81.8 mg
Sodium: 1354.5 mg
BBQ Chicken Wings
Category: appetizers-and-snacks
By Patrick

This yummy honey barbeque sauce is great on chicken wings, pork, or short ribs. The soy sauce and oyster sauce hint at an Asian inspiration, while the gin gives it an undeterminable edge.

Ingredients:
½ cup teriyaki sauce
1 cup oyster sauce
¼ cup soy sauce
¼ cup ketchup
2 tablespoons garlic powder
¼ cup gin
2 dashes liquid smoke flavoring
½ cup white sugar
1 ½ pounds chicken wings, separated at joints, tips discarded
¼ cup honey

Directions:
In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight. Preheat the grill for low heat. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

Prep time: 15 mins
Cook time: 45 mins
Total time: 9 hrs
Yields: 4 servings

Calories: 402.4
Fat: 8.9 g
Saturated fat: 2.4 g
Carbohydrates: 57.8 g
Sugars: 52.2 g
Dietary fiber: 0.7 g
Protein: 15.8 g
Cholesterol: 35.7 mg
Sodium: 2919.6 mg
Creamy Potato Parsley Soup (But Without the Cream!)


Ingredients:
potatoes, onion, salt, vegetable broth, water, parsley, cornflour, milk

Directions:
Combine potatoes, onion, salt and broth in a medium casserole, and add parsley.
Cook, covered, at HIGH for 12 to 13 minutes in a microwave, or until potatoes are tender.
Combine cornflour with a small amount of cold milk.
Stir into potato mixture, and add the remaining milk.
Cook at HIGH for 6 to 7 minutes, or until mixture comes to a boil and is piping hot.
Stir once or twice during cooking.
Serve hot with crisp croutons, or toasted bread.
For Vegetarian use vegetable broth or water.
Mushroom Rice for a Crowd


Ingredients:
white rice, soy sauce, mushroom stems and pieces, boiling water

Directions:
Add ingredients to a large roaster and seal tightly with aluminum foil and the roaster cover.
Bake at 325 degrees for 1 1/2 hours, no peeking.
Crunchy Baked Pesto Chicken Thighs
Category: meat-and-poultry
By RainbowJewels

Easy and flavorful baked chicken thighs amped up with pesto!

Ingredients:
½ cup panko bread crumbs
½ cup Parmesan cheese, grated
½ tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
1 pound boneless, skinless chicken thighs
3 tablespoons prepared pesto

Directions:
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl. Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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

Calories: 338.5
Fat: 22.1 g
Saturated fat: 6.8 g
Carbohydrates: 10.6 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 26.4 g
Cholesterol: 83.2 mg
Sodium: 517.4 mg
Tarragon Chicken Salad


Ingredients:
chicken breasts, onion, celery, Hellmann's mayonnaise, tarragon, salt, cracked black pepper

Directions:
*Poach the chicken breasts in some chicken stock and fresh herbs (parsley, basil etc.] for added flavor.
Mix all ingredients and chill for 1 hour.
Serve on a good whole grain bread or on a bed of lettuce.
This is a good basic recipe that you could add  other things to,such as chopped apples, grapes, walnuts, pecans...whatever you wanted really!
Honey-Garlic Shrimp
Category: seafood
By Chef John

While it may sound like a plain, generic item you see on a menu at the food court at the mall, honey-garlic shrimp is actually one of the most exciting and delicious garlic shrimp recipes I know. It's the perfect balance of sweet and savory while still packing a substantial garlic punch, plus it's extremely fast and simple to make. This recipe uses half the honey that typical recipes use and allows the natural sweetness of the shrimp to shine through. Serve over hot cooked rice or the starchy base of your choice such as noodles.

Ingredients:
1 pound large raw shrimp (16-20 count), peeled and deveined
1 tablespoon minced fresh garlic
2 tablespoons honey
½ teaspoon freshly grated ginger
1 tablespoon soy sauce, or more to taste
1 teaspoon Asian fish sauce, or to taste
2 teaspoons vegetable oil
1 cup thinly sliced green onion, or to taste

Directions:
Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you make the marinade. Whisk garlic, honey, ginger, soy sauce, and fish sauce together in a bowl. Add shrimp and toss thoroughly with a spatula for 2 minutes until completely coated. Cover with plastic wrap and marinate in the refrigerator for 30 to 60 minutes; toss occasionally while marinating. Brush a large nonstick skillet with oil and heat over high heat until you begin to see small wisps of smoke. Use tongs to immediately transfer shrimp into the hot skillet in a single layer. Set excess marinade aside. Sear shrimp for 2 minutes, then flip over. Dump in marinade and cook for 1 minute. Turn off heat and flip shrimp once more; let sit for about 1 minute. The marinade in the pan will reduce down to a beautiful glaze just from the residual heat in the pan. Garnish with green onion.

Prep time: 10 mins
Cook time: 5 mins
Total time: 45 mins
Yields: 2 servings

Calories: 303.5
Fat: 6.6 g
Saturated fat: 1.2 g
Carbohydrates: 22.4 g
Sugars: 18.7 g
Dietary fiber: 1.5 g
Protein: 38.8 g
Cholesterol: 345.1 mg
Sodium: 1039.3 mg
Kid Safe Whoopie Pies


Ingredients:
hot water, shortening, sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, salt, buttermilk, milk, all-purpose flour, salt, shortening, confectioners' sugar, vanilla

Directions:
Preheat oven to 350 degrees.
In a small bowl or measuring cup, combine hot water and cocoa and mix well.
Cool for 5 to 10 minutes.
In a large bowl, cream shortening and sugar.
Add cocoa mixture, eggs and vanilla and mix well.
Combine dry ingredients and add alternately to creamed mixture with buttermilk.
Mix until well combined.
Drop by rounded tablespoonfuls onto a greased cookie sheet about 2 inches apart.
Flatten slightly with the back of a spoon.
Bake for 10 to 12 minutes or until just firm to touch.
Remove to racks to cool.
Filling: In a saucepan, combine flour and salt.
Gradually whisk in milk until smooth.
Stir constantly over medium-high heat until thick, about 5 minutes.
Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
In a medium bowl, cream shortening, sugar and vanilla.
Add chilled mixture and beat for 5 to 7 minutes until fluffy.
Spread filling on half of the cookies and top with remaining cookies.
Individually wrap with plastic wrap and store in refrigerator.
Downhome Country Style Crock Pot Ribs


Ingredients:
"country-style pork ribs"

Directions:
Place ribs in crock Pot, sprinkle with soup mix and add mushroom soup.
Turn crock pot to low, cover and cook for 12 hours.
Serve with garlic mashed potatoes, peas and a big green salad for a fabulous meal.
Meyer Lemon Muffins


Ingredients:
flour, sugar, sugar, baking soda, salt, eggs, milk, butter, cinnamon

Directions:
Heat the oven to 400°F Combine the flour, 1 cup sugar, the baking soda and salt in a large mixing bowl. Set aside.
Cut two lemons into 1-inch pieces (include the thin peel, but not the white pith!]. Put them in a blender and pulse until the lemon is finely chopped. In a small bowl, lightly beat the eggs. Add the milk, butter and chopped lemon. Stir.
Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir just until all ingredients are moistened.
Spoon the batter into well-buttered cups of muffin pans, filling each half full.
Combine the remaining 2 T. sugar and the cinnamon. Sprinkle about 1/4 t. over each muffin. Cut the remaining lemon into 9 paper-thin slices; cut each slice in half. Top each muffin with half a slice of lemon.
Bake about 20 minutes, until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from the pan and cool on a wire rack. Serve warm. Makes 18 muffins.
Sesame-Garlic Beans


Ingredients:
green beans, garlic clove, butter, extra virgin olive oil, sesame seeds

Directions:
Steam or microwave the beans to desired doneness (I prefer them just hot through -- more frightened than cooked]. Drain if necessary.
Saute the minced garlic in the butter or olive oil over low heat until soft but not browned.
Toss beans with garlic mixture.
Sprinkle sesame seeds over the beans just before serving.
Note -- A good potluck dish if you undercook the beans slightly and have access to a microwave to reheat everything when you arrive.
BLT Egg Salad
Category: meat-and-poultry
By Soup Loving Nicole

Jazz up your egg salad with a little BLT. Two classics combine resulting in the ultimate sandwich for grown-ups. For a lower-carb version, ditch the bread and serve in lettuce leaves.

Ingredients:
12  eggs
¾ cup reduced-fat mayonnaise
⅓ cup shredded Cheddar cheese
2  green onions, chopped
2 teaspoons yellow mustard
½ teaspoon ground black pepper
4 strips cooked bacon, crumbled
6  grape tomatoes, halved
6  lettuce leaves
12 slices bread

Directions:
Place eggs in a large pot and cover with an inch of water. Bring to a boil over medium-high heat, cover, and remove from heat. Let sit for 10 minutes. Drain and run under cold water to stop the cooking. Peel the eggs and chop. Combine eggs with mayonnaise, Cheddar cheese, green onions, mustard, and pepper in a large bowl. Stir gently until evenly mixed. Fold in bacon and tomatoes. Layer egg salad and lettuce between 2 slices of bread to make each sandwich.

Prep time: 15 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 sandwiches

Calories: 365.7
Fat: 16.3 g
Saturated fat: 5.1 g
Carbohydrates: 36 g
Sugars: 9.4 g
Dietary fiber: 1.8 g
Protein: 18.8 g
Cholesterol: 380 mg
Sodium: 831.4 mg
Crock Pot Curried Lentil Soup


Ingredients:
onion, curry powder, lentils, chopped tomatoes, salt

Directions:
Heat oil in skillet over medium high heat.
Add onion and cook until translucent.
Add curry, stir and cook for 1-2 minutes.
(you should be able to smell the curry flavors when it is ready] Add some of the stock to the pan to deglaze.
Pour the contents of the pan, and the rest of the stock into a crock pot.
Add the lentils to the pot.
Cover and cook on low for 6 hours.
Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.
Glazed Chocolate Cake


Ingredients:
unsalted butter, sugar, all-purpose flour, baking powder, milk, egg, bittersweet chocolate, unsalted butter

Directions:
Heat oven to 375 degrees.  Butter 8-inch round cake pan, 1-1/2 inches deep.
Prepare chocolate cake:  beat butter in mixer bowl until light.  Add sugar; beat until smooth.  Sift flour, baking powder, and cocoa together.  Add half to butter mixture and blend.  Mix in milk, then remaining flour mixture.  Add egg and mix until smooth, about 3 minutes.
Pour batter into prepared pan and bake until top springs back when lightly touched, 30-35 minutes.  Let cool completely in pan on wire rack.
Prepare chocolate glaze:  melt chocolate and butter in top of double boiler over hot water.  Remove pan from water and stir until chocolate mixture is warm, not hot.
Place wire rack over large piece of waxed paper.  Remove cake from pan and place right side up on wire rack.  Pour glaze evenly around top edge of cake and spread over top and sides of cake with long, thin knife.  Let stand until glaze is set, about 10 minutes.
Slide metal spatula under cake and transfer to serving plate.  Store in refrigerator but let warm to room temperature before serving.
Rosemary Roast New Potatoes


Ingredients:
new potatoes, unsalted butter, lemon zest, rosemary

Directions:
Preheat oven to 375F.
Quarter potatoes and place in baking dish large enough to create a single layer.
Sprinkle on salt and pepper to taste.
Melt butter in a pan, with lemon juice and zest.
Pour butter mix over potatoes, covering as much as possible and sprinkle with rosemary.
Cook until slightly browned (approx 40 mins], turning in the butter mix occasionally.
Beef Chimichangas
Category: world-cuisine
By Linda Peterson

The family requests this all the time.  It is easy for my husband to make when I have to work late. Top with shredded cheese, lettuce, tomato, salsa, and sour cream.

Ingredients:
1 pound ground beef
1 small onion, chopped
1 clove garlic, minced
½ teaspoon taco seasoning mix, or more to taste
1 teaspoon dried oregano
¼ cup sour cream
1 (4 ounce) can chopped green chilies
2 tablespoons distilled white vinegar
1 cup shredded Cheddar cheese
¼ cup margarine
6 (7 inch) corn tortillas

Directions:
Preheat oven to 450 degrees F (230 degrees C). Brown the ground beef, onion, garlic,  , and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese. Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling. Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 chimichangas

Calories: 369.2
Fat: 25.4 g
Saturated fat: 10.1 g
Carbohydrates: 15.8 g
Sugars: 1.6 g
Dietary fiber: 2.3 g
Protein: 19.7 g
Cholesterol: 69.9 mg
Sodium: 503.6 mg
Pesto & Feta Simply Potatoes Gnocchi #5FIX


Ingredients:
eggs, pesto sauce, all-purpose flour, feta cheese

Directions:
Using an electric mixer, whip mashed potatoes, eggs and 2 ½ tablespoons of pesto sauce in a large bowl until all the ingredients are well incorporated.
Add ¾ cup crumbled feta cheese and mix well. Gradually fold in flour.
Bring salted water to a boil in a large pot. Reduce heat slightly. Working with about 1 tablespoon at a time, drop a few gnocchi into salted water and cook for a few minutes, until they rise to the surface.
Using a slotted spoon, transfer gnocchi to a strainer to remove excess water. Repeat the process with the rest of the dough.
Serve warm topped with remaining pesto sauce  and crumble feta cheese.
Tender Asian Chicken Thighs


Ingredients:
skinless chicken thighs, olive oil, warm water, brown sugar, soy sauce, ketchup, white vinegar, garlic cloves, crushed red pepper flakes, Chinese five spice powder, cornstarch, cold water, cooked rice, green onion

Directions:
In a skillet, brown chicken over medium heat in oil for 18-20 minutes or until juices run clear.
Combine the next nine ingredients (from warm water to five-spice powder].
Stir until sugar is dissolved.
Pour over the chicken and bring to a boil.
Reduce heat, simmer, uncovered, for 30-35 minutes or until chicken is tender, turning occasionally.
Combine cornstarch and cold water until smooth and gradually stir into skillet.
Bring to a boil, cook and stir for 2 minutes or until thickened.
Serve with rice if desired.
Garnish with green onions.
Alouette Aioli


Ingredients:
olive oil, vinegar, shallot

Directions:
Place Alouette Garlic & Herbs Spreadable Cheese in medium sized bowl.
In another bowl, whisk together olive oil, vinegar and shallots until well blended.
Gradually add the vinaigrette mixture to the cheese creating a delicious sauce.
Asparagus, Leek & Gruyere Tart in Tarragon Savory Custard


Ingredients:
all-purpose flour, salt, unsalted butter, egg, leek, asparagus, unsalted butter, salt, black pepper, heavy cream, eggs, fresh tarragon

Directions:
Make pastry.
Mix together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor] until most of mixture resembles coarse meal with some small (roughly pea-size] butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor] just until a dough forms.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
Make filling while pastry chills.
Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
Cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin], then thinly slice stalks crosswise. Set 6 or so pieces of the asparagus aside for decoration, if you choose to.
Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in remainder of sliced asparagus and 1/4 teaspoon pepper and quickly remove from heat.
Finish filling and assemble and bake tart.
Put oven rack in middle position and preheat oven to 375°F.
Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside 10" tart pan, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus.
Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter 6 or so asparagus tips set aside earlier over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools].
Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.