xiaoxl/recipe_data huggingface dataset:
Lady and the Tramp Spaghetti and Meatballs


Ingredients:
fresh onion, pepper, parmesan cheese, fresh basil

Directions:
"Combine the first 6 ingredients and 2 tablespoons of pasta sauce in a medium bowl. Shape the meat mixture into 25 (1-inch] meatballs. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add the meatballs, and cook 6 minutes, browning on all sides. Stir in remaining pasta sauce. Cover, reduce heat, and simmer 10 minutes or until the meatballs are done, stirring occasionally. Serve the meatballs over spaghetti, and sprinkle with Parmesan cheese and fresh basil."
Ay, Caramba!


Ingredients:
Cointreau liqueur, cilantro leaves, lime

Directions:
Run the lime half over the rim of a glass and salt the rim.
Squeeze the lime into a cocktail shaker, add the jalapeno slices and cilantro leaves. Muddle lightly.
NOTE: I didn't muddle at all - I thought it would be too spicy.  The way I made it had a kick but didn't burn your mouth.
Add remaining ingredients.
Add ice and shake for 20 seconds until ice crystals form.
Pour into glass and serve.
Creamy Choco-Pumpkin Bars


Ingredients:
graham cracker crumbs, sugar, salt, unsalted butter, cream cheese, creme fraiche, sugar, pumpkin puree, flour, Chinese five spice powder, salt, Bourbon, eggs

Directions:
Preheat the oven to 325 degrees F. Line a large 10x15 inch pan with foil.
Mix the graham cracker crumbs with the sugar, salt, and melted butter. Press the mixture into the bottom of the pan.
Beat the cream cheese, Crème Fraiche and sugar together until smooth. Add the pumpkin, flour, five spice, salt, bourbon and eggs. Blend until smooth. Fold in the chocolate chips, reserving a handful for the top.
Pour the mixture on top of the graham cracker crust. Smooth out with a spatula. Sprinkle the rest of the chocolate chips on top. Smack the pan on the counter a couple times to smooth everything out.
Bake for 35-40 minutes—until the center is almost set, but still jiggles a little.
Cool on a rack for one hour, then refrigerate another hour before cutting. To serve: pull the foil up on the sides and lift the whole pan of pumpkin bars out of the baking dish. Peel the foil off the sides carefully, then slice into desired size. Wipe the knife with a paper towel occasionally to keep the sides smooth. Makes 32 regular-sized bars.
Refrigerate until ready to serve!
Watermelon Tomato Gazpacho


Ingredients:
watermelon, watermelon, tomatoes, cucumber, red bell peppers, green bell pepper, lime juice, fresh parsley leaves, green onion, green onion, sea salt, fresh ground black pepper

Directions:
Seed and puree the watermelon.
Then combine the watermelon puree with the diced watermelon, tomato, cucumber, bell pepper, lime juice, parsley, ginger, jalapeno, green onion, bitters and salt. Note the authors recommend you use a large bowl but you see that empty watermelon shell over there?  Hey it makes a great serving container and you don't have to wash it.
Stir to combine.
Season with pepper and salt to taste.  Use any other desired seasonings to taste.
Serve with chilled serving bowls or chill for approx four hours then serve or using a large bowl, place in chilled serving bowls and serve immediately.
Note:  Parsley leaves should be one small handful.  the bitters are NOT optional.
Original was from the Philadelphia Inq. 7/13/05.
Shamrock Casserole


Ingredients:
frozen baby lima beans, frozen green beans, frozen green peas, cream cheese, mayonnaise, milk, green pepper, parmesan cheese, paprika

Directions:
Cook frozen vegetables separately according to package directions. Drain thoroughly.
Soften cream cheese; combine with mayonnaise and milk to make thin sauce.
Place vegetables in layers in 8-inch casserole with green pepper slices between layers.
Pour sauce over vegetables; sprinkle heavily with Parmesan cheese and lightly with paprika.
Bake for 20 minutes at 350º.
Grilled Backyard Burgundy Burgers


Ingredients:
lean ground beef, onion, Burgundy wine, Worcestershire sauce, salt, pepper, garlic cloves, ketchup, pickle

Directions:
In medium bowl, mix all ingredients except buns, ketchup and pickles. Cover and refrigerate for a half hour to blend the flavors (not necessary, but recommended].
Shape mixture into 6 patties, about 3/4 inch thick.
Heat gas or charcoal grill.
Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF.
Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
Top burgers with ketchup and pickle planks; serve on buns.
Easy Almond Butter Cookies
Category: desserts
By NESSITA

Melt-in-your-mouth recipe from Switzerland.

Ingredients:
2 cups all-purpose flour
1 cup crushed almonds
1 cup butter, softened
7 tablespoons white sugar
½ teaspoon vanilla extract
½ teaspoon almond extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix all-purpose flour, almonds, butter, sugar, vanilla extract, and almond extract in a large bowl until well blended. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Bake in preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 dozen cookies

Calories: 143.2
Fat: 9.8 g
Saturated fat: 5 g
Carbohydrates: 12.4 g
Sugars: 3.9 g
Dietary fiber: 0.7 g
Protein: 2 g
Cholesterol: 20.3 mg
Sodium: 54.7 mg
Microwave "Roasted" Potato Wedges


Ingredients:
olive oil, garlic, salt, paprika, potatoes

Directions:
in an 8x12 microwave safe dish, cook oil, garlic, salt, and paprika on high 30 to 45 seconds or until garlic softens.
Stir in browning sauce.
Add wedges to oil in dish, stirring to coat all sides.
Cook covered on high 15 to 18 minutes turning over and re-arranging twice.
Discard oil mixture when you're done.
Satiny Chocolate Glaze
Category: desserts
By Ginger

A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.

Ingredients:
¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

Directions:
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 1 cup

Calories: 242.5
Fat: 18.1 g
Saturated fat: 11.1 g
Carbohydrates: 23.9 g
Sugars: 18.6 g
Dietary fiber: 1.9 g
Protein: 1.4 g
Cholesterol: 22.9 mg
Sodium: 68 mg
Hawaiian Sandwiches
Category: breakfast-and-brunch
By NAJ5

An unusual layered brunch sandwich, old family weekend favorite.  A delicious flavor combination of bacon, cheese and pineapple. You'll see why they call Hawaii the Sandwich Islands!

Ingredients:
16 slices bacon
8 slices toasted white bread
1 (20 ounce) can sliced pineapple, drained
8 slices Cheddar cheese

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside. Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese  on each. Broil until cheese is melted. Serve hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 8 servings

Calories: 491.1
Fat: 35.4 g
Saturated fat: 14.6 g
Carbohydrates: 27.1 g
Sugars: 13.8 g
Dietary fiber: 1.2 g
Protein: 15.5 g
Cholesterol: 67.8 mg
Sodium: 818.8 mg
Chocolate Mousse Cake IV
Category: world-cuisine
By Stephanie

Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!

Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
½ cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans. In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes. Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour. Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Prep time: 30 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 1 - 9 inch cake

Calories: 326.9
Fat: 13.6 g
Saturated fat: 6.1 g
Carbohydrates: 50.5 g
Sugars: 34.7 g
Dietary fiber: 1.8 g
Protein: 5.3 g
Cholesterol: 21.2 mg
Sodium: 455.9 mg
Creamy Crab Pasta Salad


Ingredients:
small shell pasta, celery, black olives, dried tarragon, dill weed, salt, pepper, mayonnaise

Directions:
Cook pasta according to package directions;drain and rinse with COLD water; drain again.
In a large bowl, combine all ingredients.
Chill for several hours.
Beef and Chorizo Chili


Ingredients:
chorizo sausage, onion, garlic, black beans, tomatoes, cumin, tomato juice

Directions:
Cook beans a day in advance., Brown the beef and chorizo in a heavy pot. Drain off any excess fat., Add the onion and garlic and cook until just soft., Add the remaining ingredients., Bring to a boil., Reduce the heat and simmer for 45 minutes. Serve warm.
Bacon Spaghetti


Ingredients:
bacon, onion, tomato sauce, garlic powder, onion powder, oregano, sweet basil, spaghetti noodles

Directions:
Cut bacon and onion into small pieces., Cook in pot or large pan till lightly browned and the onions are tender., Drain grease., Add tomato sauce., *Fill 2 of the 4 cans with water and stir., transfer water between cans and pour into meat and tomato mixture* Add spices., Stir well and let simmer for about 30 to 40 minutes., Cook spagetti according to package directions., Mix the meat and sauce with the noodles., Serve with dinner rolls/brown and serve rolls., NOTE: Makes a large amount., Can be adjusted to any size.
Chocolate  Date Drop Cookies


Ingredients:
butter, brown sugar, chocolate, eggs, vanilla, flour, cinnamon, salt, baking soda, milk, dates

Directions:
cream butter and sugar.
add chocolate  and eggs.
and vanilla.
mix.
add sifted dry ingredients  alternately  with milk. you may
mix.( i needed to add 1/2 cup more flour  ,it was still a loose batter,but it makes cake like cookies ].
fold in fruit and nuts.
drop by teaspoonful.
2 inches  apart.
on buttered baking  sheet.
bake in moderate 350 degrees  oven for 12 minutes.
Coconut Oatmeal Cookies


Ingredients:
quick-cooking oats, butter, margarine, sugar, brown sugar, eggs, milk, vanilla extract, flour, baking soda, salt, cinnamon

Directions:
Preheat oven to 400°F Lightly grease 2 cookie sheets.
Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally.
With electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla. Sift over the dry ingredients and fold together. Stir in the oats and coconut.
Drop spoonfuls of dough 1-2 inches apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden. 8-10 minutes. Cool on a rack.
Backpacker Bars


Ingredients:
butter, brown sugar, quick-cooking oats, whole wheat flour, all-purpose flour, wheat germ, orange zest, eggs, chocolate chips, raisins, flaked coconut

Directions:
Set oven to 350°.
Grease a 13 x 9" baking pan.
Cream butter, with 1 cup brown sugar.
Stir in oats, wheat flour, white flour, wheat germ and orange zest.
Press mixture into bottom of prepared baking pan.
Combine eggs, almonds, chocolate chips, raisins, coconut, and remaining 1/2 cup brown sugar; mix gently, but thoroughly.
Pour over butter mixture; spread evenly.
Bake for 30-35 minutes.
Cool before cutting into bars.
Stuffed Pork Fillet


Ingredients:
red onions, red onion, garlic clove, prunes, light soy sauce, ketchup, egg, dried parsley, chicken breasts, chicken breast, mushrooms, red onions, red onion, garlic clove, extra virgin olive oil, streaky bacon, streaky bacon

Directions:
Preparation.
Combine all pork stuffing ingredients in a bowl and  mix thoroughly by hand.
Refrigerate for at least 1 hour.
Gently fry the onions, mushroom and garlic in the olive oil.  Leave cooking though on a low heat for 20 minutes whilst preparing the raw meat as below.
Take the pork fillet and double-butterfly it.  i.e. using a very sharp knife, cut a slice 95% of the way across along the length of the fillet – 1/3 of the way down.  The fillet should now be twice the width with 1/3 of the thickness on 1 side and 2/3 on the other.
Turn the chopping board around and now slice the thicker piece in half, again 95% of the way across.  The fillet should now be 3 times its original width – top third to one side and middle third to the other.
Using a very sharp knife slice the chicken breast into several thin, wide slices and set aside.
Set the mushroom mixture to one side to cool.  It may be worth leaving in a sieve for the excess juices to drain.
Assembly.
Lay the streaky bacon out across a chopping board in rows.  Spread each rasher out using the back of a knife/your thumb until increased in length by ~20%.  You need to have enough rashers that side by side they are wider than your pork fillet is long.  They also need to be significantly longer than the potential circumference of your pork fillet roulade as they will be holding it in shape during cooking.
Lay the double-butterflied pork fillet out across the bacon.
Spread the pate evenly across the pork.
Spread the mushroom mixture across the pate.
Place the raw chicken slices across the pate/mushroom mix (if there is insufficient chicken to cover the pork, spread the chicken with the back of a knife to thin & broaden each slice].
Spread the Pork stuffing evenly across the chicken.
Roll up the pork fillet, placing join-side down onto the middle of the bacon rashers.
Fold the bacon rashers over the top of the back of the pork fillet ensuring all of the pork fillet is covered by bacon.
Sprinkle with freshly ground black pepper.
Cooking.
Place on a baking tray and cook in a pre-heated oven (200C / 180c Fan] for 40 minutes or until cooked through and bacon browning.
Remove and leave to rest on a chopping board for 5-10 minutes covered in tin foil.
Carve.
Serve with:
Steamed savoy cabbage sprinkled with caraway seeds.  When cooked, toss in a knob of butter  and a small turn of black pepper.
Carrots, quartered lengthways and roasted in butter, basil & lemon juice (Optional: small amount of extra virgin olive oil].
Special Mash.
Gravy from meat juices, home-made chicken stock and veg water with a little cornflour.
Spanish Tomatoes


Ingredients:
tomatoes, hard-boiled eggs, garlic, fresh parsley, olive oil

Directions:
Core the tomatoes.  Prepare a bowl of iced water that will hold all the tomatoes.  Skin the tomatoes by placing in boiling water about 10 seconds.  Plunge into iced water to stop cooking.  Just peel skin off.  Slice off the tops and just a little bit off the bottom so they stand upright.  Carefully remove innards.  (I use a grapefruit spoon to do this.  Gets it really clean!]  Set aside.
Mash the eggs with the mayonnaise, salt & pepper, breadcrumbs and parsley.  The filling needs to be the consistency of stiff mashed potatoes.  Stuff the tomatoes, pressing down the filling firmly.  They need to be really firm, as they will be sliced.  Brush with olive oil and black pepper.  Cover and refrigerate.
When ready to serve, carefully cut into approx 1/2" rings .  Sprinkle with chopped parsley.
Garlic, Onion and Caper Mayonnaise:.
1/4 cup mayonnaise, 1 tbsp chopped garlic, 1 tbsp drained capers,1 tbsp chopped red onion.
Almond Rhubarb Coffee Cake
Category: desserts
By Neris

This cake is sweet and almondy with rhubarb delectability.

Ingredients:
1 ½ cups packed brown sugar
⅔ cup vegetable oil
1  egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup milk
1 ½ cups rhubarb, chopped
½ cup sliced almonds
⅓ cup white sugar
1 tablespoon butter, melted
¼ cup sliced almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease two 9 inch round pans. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and  baking soda; add to sugar mixture alternately with milk.  Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans. In a small bowl, combine white sugar and butter or margarine.  Stir in 1/4 cup almonds.  Sprinkle topping over batter. Bake for 30 to 35 minutes, or until the cake tests done.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 2 9-inch round cakes

Calories: 196.6
Fat: 8.6 g
Saturated fat: 1.4 g
Carbohydrates: 27.6 g
Sugars: 16.8 g
Dietary fiber: 0.8 g
Protein: 2.6 g
Cholesterol: 9.8 mg
Sodium: 164.3 mg
Hearty Italian Sausage Stew


Ingredients:
mild Italian sausage, olive oil, garlic cloves, carrots, onion, diced tomatoes, beef broth, kidney beans, white beans, macaroni, pecorino romano cheese, parmesan cheese

Directions:
Brown Italian sausage over medium heat in a soup pot and drain.
Add olive oil, onion, garlic and carrots.
Cook over medium-low heat until vegetables are tender, about 10 minutes.
Add tomatoes, beef broth, kidney beans and 1/2 a can of white beans.
Mash remaining white beans and add.
Simmer 10-20 minutes.
Add macaroni and cook until tender, usually about 10 minutes.
Add salt and pepper to taste and garnish with Pecorino Romano and/or Parmesan cheese.
Railroad Coleslaw


Ingredients:
cabbage, onions, green pepper, sugar, white vinegar, dry mustard, salt

Directions:
In large bowl place cabbage, onion and green pepper; toss to combine.
Sprinkle the sugar over the top.
Bring remaining ingredients to a boil; simmer 2 minutes.
Pour over cabbage mixture.
Cover bowl and refrigerate overnight.
Toss before serving.
Adobo Filipino Style


Ingredients:
pork, vinegar, soy sauce, salt, garlic cloves, bay leaf, pepper, water

Directions:
Combine all ingredients except cooking oil in pot and let stand for at least 30 minutes.
Simmer covered for one hour until meat is tender.  Drain and reserve sauce.
Heal oil in skillet.  Brown meat on all sides.  Transfer to serving dish.
Pour off remaining oil in skillet.  Add reserved sauce and cook for a minute or two, scraping all brown bits sticking to the pan.  Remove bay leaf.  Pour sauce over meat and serve.
Super Fast Puff Pastry Breadsticks


Ingredients:
puff pastry sheets, parmesan cheese, dried basil, garlic powder, butter

Directions:
First preheat your oven to 400 degrees and lightly grease a baking sheet.
On a lightly floured surface, unfold pastry sheets, cutting each sheet into 13 strips, about 3/4 by 10-inches apiece.
In a shallow dish (pie pan], combine Parm. cheese, basil, and garlic.
Brush pastry sticks with melted butter.
Roll pastry in cheese mixture, lightly coating each side.
Gently twist pastry sticks, and place on a prepared baking sheet.
Bake for 12 minutes.
Remove to wire racks to cool.
South Beach Green Beans With Garlic and Lemon


Ingredients:
green beans, extra virgin olive oil, garlic cloves, lemon zest, fresh lemon juice

Directions:
Bring a medium saucepan of salted water to a boil. Add beans, return to a boil, and cook until crisp-tender, about 2 minutes. Immediately drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry.
Heat oil in a large nonstick. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through, about 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve warm OR at room temperature.
Banana Bread - Low Fat, High Fiber


Ingredients:
white flour, whole wheat flour, ground flax seeds, sugar, baking powder, baking soda, salt, eggs, plain nonfat yogurt

Directions:
Preheat oven to 350 degrees.
Grease a 8-1/2 x 4-1/2-inch bread pan; set aside.
Mix together dry ingredients (flour through salt] in a bowl.
In a separate bowl, beat together eggs and yogurt.
Add dry ingredients and mashed bananas alternately to wet ingredients, stirring until dry ingredients are completely incorporated and moist.
Pour into prepared pan.
Bake 55-60 minutes, or until golden and tester inserted in center comes out clean.
Cool for 15 minutes in pan; remove from pan and cool completely.
Greek-Stuffed Chicken Breast with Lemon Sauce
Category: world-cuisine
By tcasa

Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.

Ingredients:
2  skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 pinch garlic powder, or to taste
1 (10 ounce) package spinach, roughly chopped
1  tomato, seeded and diced
½  onion, diced
¼ cup crumbled feta cheese, or more to taste
butcher's twine
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
2 cloves garlic, minced
½ teaspoon dried oregano
¼ teaspoon chopped fresh rosemary
¼ teaspoon dried thyme
salt and ground black pepper to taste

Directions:
Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Preheat the oven to 375 degrees F (190 degrees C). Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine. Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce. Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top. Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more. Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Prep time: 30 mins
Cook time: 50 mins
Total time: 1 hr 25 mins
Yields: 2 chicken breasts

Calories: 353.6
Fat: 20.7 g
Saturated fat: 5.5 g
Carbohydrates: 13.3 g
Sugars: 4.7 g
Dietary fiber: 4.8 g
Protein: 30.9 g
Cholesterol: 77.5 mg
Sodium: 532.1 mg
Pesto Chicken Salad for Sandwiches


Ingredients:
mayonnaise, pesto sauce, pistachios, walnuts

Directions:
Combine all ingredients., Spread on bread., Makes enough for 2 sandwiches.
Baked Potato Soup


Ingredients:
baking potatoes, milk, salt, fresh ground black pepper, cauliflower, scallion, bacon, cheddar cheese, sour cream

Directions:
In large saucepan, combine the potatoes, 2 cups milk and 1 t salt.
Cover and bring to a boil over medium-high heat.
Lower the heat to medium-low, add the cauliflower and scallion whites, cover and simmer until tender, 10-15 minutes.
Add the remaining 1 cup milk, then puree the soup.
Season with salt and pepper.
Microwave the bacon at high power until crisp, 3-4 minutes; crumble.
Divide the soup among 4 bowls and top with the shredded cheese, sour cream, crumbled bacon and scallion greens.