xiaoxl/recipe_data huggingface dataset:
Delicious and Easy Cincinnati Chili


Ingredients:
minced garlic cloves, diced tomatoes, cinnamon, allspice, white vinegar, chili powder, hamburger meat, bay leaves

Directions:
Brown your meat in a pan with olive oil and the garlic and onions., Combine the rest of your ingredients in the crockpot., Add your cooked meat mixture., Set crock pot on low for 4-6 hours, or high for 1-2 hours., Top with your choice of shredded cheese and green onions.
Pineapple Filling/Dressing


Ingredients:
eggs, sugar, butter, crushed pineapple, salt

Directions:
Cream sugar margarine or butter, salt and eggs., Stir in pineapple and fold in bread., Pour in greased casserole., Bake, uncovered at 350°F for 45 minutes or until crispy.
The Best Spinach Salad Ever
Category: salad
By Autumn

Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.

Ingredients:
1 cup slivered almonds
1 cup mayonnaise
½ cup milk
¼ cup white sugar
1 (3 ounce) jar bacon bits
½ cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
½ head cauliflower, chopped

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature. Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy. Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

Prep time: 10 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 516.5
Fat: 43.8 g
Saturated fat: 7.5 g
Carbohydrates: 18.5 g
Sugars: 11.8 g
Dietary fiber: 3.9 g
Protein: 15.6 g
Cholesterol: 31.4 mg
Sodium: 812.3 mg
Gluten Free Cinnamon Bun Scones


Ingredients:
oatmeal, ground flax seeds, sugar, baking powder, salt, butter, buttermilk, egg, vanilla, pecans, ground cinnamon, sugar, powdered sugar

Directions:
Heat oven to 425°F Spray cookie sheet with cooking spray.
In large bowl, combine flour, oats, ground flax seed, 1/4 cup granulated sugar, baking powder and salt; mix well.
Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.
In small bowl, combine buttermilk, egg and vanilla; blend well.
Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened.
In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well.
Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.]
Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet.
Bake 11 to 13 minutes or until golden brown.
Remove to wire rack; cool 5 minutes.
In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth.
Drizzle over top of warm scones. Serve warm.
Fantastic Skillet Beef and Broccoli Lo Mein


Ingredients:
fresh ginger, garlic, fresh broccoli, onion, soy sauce, brown sugar, oyster sauce, black pepper

Directions:
Combine the cooked pasta and sesame oil; toss well to combine.
Heat the peanut oil in a large skillet over medium-high heat.
Add in ginger, garlic and dried chili flakes; saute for about 1 minute.
Add in the broccoli and onion slices; saute for 3 minutes.
Add in steak slices; saute for about 4-5 minutes or until cooked.
Add in the cooked pasta/sesame oil mixture along with the soy sauce, brown sugar, oyster sauce and chile paste; cook stirring for 1-2 minutes or until the lo mein is heated through.
Season with black pepper if desired.
Kate's Raisin, Date, Nut Stollen (Yeast Free German Fruitcake)


Ingredients:
all-purpose flour, baking powder, brown sugar, ground cardamom, ground nutmeg, salt, unsalted butter, cream-style cottage cheese, egg, fresh lemon zest, orange zest, vanilla extract, raisins, dates, butter, confectioners' sugar

Directions:
Preheat oven to 350F degrees.
Sift together all-purpose flour, baking powder, brown sugar, cardamom, nutmeg, and salt. Cut in butter with pastry blender until coarse crumbs form.
In a separate bowl, mash cottage cheese, egg, lemon zest, orange zest, and vanilla together until cottage cheese curds are smooth (I do this with a potato masher]. Add raisins, dates, and almonds and stir until combined. Add flour mixture and stir with hand just until dough is formed. Place dough on lightly floured surface. Knead lightly 10 times.
Form into an 8 by 10 inch oval. Pat dough to an even thickness for even baking. Place stollen on a greased parchment paper-lined baking sheet.
Bake at 350F degrees for 45 minutes to 1 hr 15 minutes or until inserted toothpick comes out clean. Cover with aluminum foil after 45 minutes of baking to prevent burning. Note: Stollen burns easily.
Remove stollen from the oven but leave it on the baking sheet. Brush hot stollen with 2 tablespoons of melted butter. Immediately, dust the stollen thoroughly with confectioner's sugar. Place baking sheet with stollen on wire rack to cool. When cool, discard parchment paper. Wrap stollen in plastic wrap and aluminum foil and allow to set for 2 days at room temperature to combine flavors before cutting or consuming. (Setting for 2 days makes the loaf moister and tastier]. Keeps for 1 week at room temperature or longer if refrigerated. Freezes well.
Easy Homemade Mayonnaise


Ingredients:
lemon juice, yellow mustard, salt, pepper

Directions:
Beat/Blend the Egg Yolk until it gets a little thicker. ( About 2 Mins].
Add the mustard and lemon juice
Blend.
Now. Take the oil, and while your beating the egg yolk mixture at the same time, drizzle in the oil, the slowest you can.
It should be a light yellow color. Now you can add Salt and Pepper if you want.
Enjoy!
Tangy Russian Dressing


Ingredients:
mayonnaise, chili sauce, ketchup, red wine vinegar, Worcestershire sauce, garlic powder, black pepper, sugar

Directions:
"Combine all ingredients until well blended. Refrigerate."
Luscious Lemon Pancakes


Ingredients:
eggs, unbleached all-purpose flour, low fat cottage cheese, unsalted butter, sugar, salt, lemon, zest of, powdered sugar, maple syrup

Directions:
In a large mixing bowl, add the egg yolks, flour, cottage cheese, butter, sugar, salt, and lemon zest; stir to combine.
In another mixing bowl, add the egg whites; beat until soft peaks form.
Gently fold the whites into the batter just until blended.
Heat a nonstick griddle or skillet over medium heat.
Spray griddle with nonstick cooking spray.
Pour about 1/4 cup batter onto griddle; lower heat to medium-low.
Cook pancake until the top is covered with small bubbles and the bottom is lightly browned.
Flip pancake and cook until lightly browned on the other side (these cook quickly].
Repeat with remaining batter.
Garnish by sprinkling with powdered sugar and serve with sliced fruit or warm maple syrup.
Cheesecake-covered Strawberries


Ingredients:
cream cheese, sour cream, powdered sugar, milk, vanilla extract, fresh strawberries, graham cracker crumbs

Directions:
Beat the cream cheese until smooth; add the sour cream, sugar, milk, and vanilla; blend until smooth.
Transfer to a serving bowl.
Place the strawberries and and crumbs in separate serving bowls (if you want to serve fondue-style].
Dip the strawberries in the cheesecake mixture, then coat with the crumbs.
**For romantic or chic plated dessert idea, serve 2 or 3 dipped berries along side a slim piece of flourless chocolate cake and glasses of champagne.
**.
Onion Roast


Ingredients:
rump steak, garlic powder

Directions:
Place beef roast on a large sheet of foil. Sprinkle 1 package of Lipton's onion soup mix over the meat. Sprinkle roast with a dash of garlic powder. Seal foil.
Place in a large pan and bake for 3 hours at 300°F Or until tender (or bake at 200 f for 8 to 9 hours, depending on the size of the roast].
Spanish Mackerel With Almond Caper Butter


Ingredients:
unsalted butter, capers, fresh lemon juice, fresh parsley, eggplants, zucchini, red bell peppers, green bell peppers, garlic cloves, onions, mushrooms, olive oil, tomatoes, fresh basil, fresh oregano, olive oil, lemon, salt

Directions:
In a small sauté pan, dry roast the almonds over low heat for about 3-5 minutes until golden, then remove from heat and let cool.
Pulse the almonds to a smaller uniform size, almost like coarse sand, in a food processor.
Place softened butter in a bowl, and whip until pale.
Chop up the capers to a fine mince and add to the bowl with almonds, fresh parsley and lemon juice.
Stir with a spatula or spoon to mix thoroughly. Season to taste.
Roll out a sheet of cling wrap on a flat surface.
Spoon out some of the butter mixture in a long line. Cover with cling wrap and gently roll into a log about an inch and a half in diameter.
Secure the ends by tying in a not. Refrigerate for about an hour until firm.
In a colander, place eggplant slices and toss with salt, about a tablespoon. Let stand for 30 minutes to draw out all the liquids. Drain.
In a sauté pan, drizzle some olive oil and heat over a medium flame.
Pan fry the vegetables until evenly toasted on all sides, about 3-5 minutes. let drain over kitchen towels.
In a sauce pan, add onions and garlic and toss until tender, about 3-5 minutes.
Add peeled tomatoes and bring to a boil. Lower heat and let simmer for 30-45 minutes stirring occassionally. This slowly brings out the fruit sugars.
Add the fresh herbs when the tomatoes have reduced by half. Season to taste.
Ladle the sauce in a small baking pan. Spread evenly.
Now layer the vegetables in rows.
Cover with parchment or wax paper and bake in oven 200C for 10-15 minutes.
Place fillet in a bowl. Drizzle with olive oil and lemon juice. Then season with salt and pepper.
Heat sauté pan over medium heat. Add a little olive oil.
Lay fish one side and lower heat. Sear each side for one minute. Fish cooks easily, so keep an eye on how long it is over the fire. A protein food, it tends to get tough the longer it stays over heat.
Lay the ratatouille neatly in the center of the plate. Add a bit of the tomato sauce.
Place the seared Tanigue on top of the ratatouille.
Top with a slice of almond caper butter. You can garnish it with a chive.
Pineapple Dijon Bread (machine Recipe)


Ingredients:
warm water, crushed pineapple, Dijon mustard, mustard powder, salt, canola oil, unbleached flour, semolina, instant yeast

Directions:
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer.
Program the machine for basic bread, light crust, and press Start.
Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a soft, smooth ball of dough.
Allow the machine to complete its cycle.
Note, this makes one, 1 1/2 pound loaf.
Cool the loaf completely before serving.
My Baby's Broiled Chicken Breast Sandwich


Ingredients:
butter, cheddar cheese, tomatoes

Directions:
Broil chicken breast to desired doneness and remove and keep warm.
While chicken is broiling, cook bacon but not too crispy.
Remove bacon and keep warm.
Butter one side of each slice of bread and place in a hot frying pan.
Put a slice of cheese on each piece of bread to melt while bread is grilling.
When bread is done to your liking, place chicken breast on one slice and top with bacon, tomato and guacamole or sliced avocado, and second slice of bread.
Cut sandwich in half and enjoy.
Gujiya or Perakiya( Indian Pastry Sweet)


Ingredients:
all-purpose flour, ghee, unsalted butter, salt, milk, sugar, raisins, cardamom powder, poppy seed

Directions:
In a mixing bowl combine the salt, flour and ghee. Rub in well. Gradually add water and knead to form a firm dough. Cover with wet cloth and set aside.
How to prepare Khoya :- take about 2 liters of milk.Heat the Milk in a solid non - stick pan in low heat , stir continuously make sure that the milk doesn't stick to the bottom.
Let the milk reduce this process may take several minutes, stir continuously with medium low heat.Stir until the milk becomes semi solid. Then take them out and place them out in usable sizes.They can be stored in the freezer and can be defrosted and used later.
For the stuffing: Mix khoya, sugar, chopped almonds and raisins, cardamom powder, and poppy seeds(optional] till the milk evaorates.
Divide the dough into 20-25 sections, roll them out into flat round pancakes. Place a spoon of stuffing at the centre and fold the pancake in half. Use a cutter to create the fluted crescent border and cut off excess dough. You can seal the edges by applying a little milk and pressing down hard.
After all the gujiyas are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
The gujiyas can last for 7-8 days if stored in an air tight container.
Strawberry Orange Ade


Ingredients:
strawberries, lemon, basil leaves

Directions:
Chop strawberries and add to an 8-cup blender pitcher.
Add orange juice and lemon zest.
Strip basil leaves and blend with strawberries.
Garnish with a fresh basil leaf before serving over ice (or use frozen strawberries in step one for a nice chilly treat!].
Chocolate Mint Brownies


Ingredients:
chocolate chips, vanilla, eggs

Directions:
Dip measuring cup into mix and level off; allow to come to room temperature.
Heat oven to 350°F.
Grease 9-inch square pan.
In small saucepan over low heat,melt chocolate chips,stirring constantly.
In a large bowl,combine mix,melted chocolate chips,nuts,vanilla and eggs at low speed just until blended.
Spread evenly in greased pan.
Bake at 350 F for 20-25 minutes or until set.
Immediately arrange mints on top; return to oven an additional 5 minutes.
Spread softened mints evenly over brownie surface.
Cool completely;cut into bars.
Black-Eyed Pea Gumbo


Ingredients:
ranch style black-eyed peas, ranch style black-eyed peas with jalapenos, beef broth, diced tomatoes, diced green chilies, bell pepper, celery, 10-minute Success rice

Directions:
Slice bell pepper, celery (dice if you prefer] and uncooked sausage.
Put all ingredients EXCEPT RICE in a crock pot (this will fill a 3 quart crock pot].
Cook on high for at least 3 hours then add cooked rice* and cook for an additional 30 minutes.
If you make this on the stove top the cooking time will be approximately 45 to 60 minutes.
*I leave the rice out and allow each person to put in as much as they like in their bowl and pour the gumbo over it.
IF there is any left over, I add the remaining rice.
If it is needing additional broth the next day, I add tomato juice or tomato sauce (juice works the best].
Lemon Garlic Chicken Breasts
Category: meat-and-poultry
By Karina Mitchell

Its so easy and so tasty. Serve over cooked vermicelli.

Ingredients:
cooking spray
1 clove garlic, minced
4  skinless, boneless chicken breast halves
salt and ground black pepper to taste
¾ cup chicken broth
1 tablespoon lemon juice

Directions:
Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes. Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 130.9
Fat: 2.9 g
Saturated fat: 0.8 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Protein: 23.8 g
Cholesterol: 65.5 mg
Sodium: 275.2 mg
Fruit Pudding Salad


Ingredients:
pineapple chunks, mandarin orange sections, apples, instant vanilla pudding, milk, sour cream

Directions:
Drain canned fruits., Core and chop apples., Combine all fruit in bowl and set aside., Beat box of pudding with  cold milk and orange juice concentrate for 2 minutes., Beat in sour cream., Fold this mixture into fruit mixture., Cover and chill thoroughly.
Vegan Fat Free Biscuits


Ingredients:
baking soda, salt, unsweetened applesauce

Directions:
Preheat oven to 400 F and coat a cookie sheet with a thin layer of oil.
whisk dry ingredients together, then stir in applesauce.
Drop onto cookie sheet in biscuit size drops (should make 6 - they will be sticky].
Bake 8 -10 mins until lightly brown.
Smother in your favorite vegan gravy or top with jam.  They are especially good topped with a spinach "cream" sauce. The oat flour makes them much more tender than wheat as there is no gluten.
Smoky Grilled Asparagus


Ingredients:
mayonnaise, extra virgin olive oil, fresh lemon juice, garlic clove, kosher salt, cumin seed, asparagus

Directions:
Light a grill.
In a shallow dish, whisk the mayo with the oil, lemon juice, garlic, paprika, salt and cumin. Add the asparagus and toss. Let stand for 30 minutes.
Grill the asparagus over moderately high heat, turning, until tender and blistered in spots, about 6 minutes.
Serve warm.
Brown Sugar & Cinnamon Ice Cream


Ingredients:
heavy cream, brown sugar, cinnamon, vanilla bean paste, pure vanilla extract, sea salt

Directions:
Place all ingredients into a large mixing bowl.  Using a stand mixer or hand-held mixer, mix at low speed until all ingredients are incorporated.  Then increase the speed a bit and mix until frothy.
Into your ice cream machine's frozen churning tub, pour the mixture and churn for 15-18 minutes (or per your ice cream machine model's instructions] or until mixture resembles soft-serve ice cream.
Using a rubber spatula, quickly turn ice cream into a freezer container.  I prefer to use a rectangular, wide container and pour the mixture in 2 inches thick because the ice cream freezes more quickly this way.  Freeze for 2-4 hours or until frozen solid or to your preferred consistency.
Serve and enjoy!
Apple Brownies
Category: desserts
By BakerJim

This was my Mom's recipe. Easy and quick to make. Apples and walnuts are packed into a cinnamon spiced blonde brownie. Always a hit when I bring it to parties. Very moist and great to make in the fall when apples are plentiful.

Ingredients:
½ cup butter, melted
1 cup white sugar
1  egg
3 medium apples - peeled, cored and thinly sliced
½ cup chopped walnuts
1 cup all-purpose flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 12 servings

Calories: 227.4
Fat: 11.5 g
Saturated fat: 5.3 g
Carbohydrates: 30.3 g
Sugars: 20.4 g
Dietary fiber: 1.5 g
Protein: 2.5 g
Cholesterol: 35.8 mg
Sodium: 176.9 mg
Cuciadate (Italian Fig Cookies)


Ingredients:
dried figs, maraschino cherry, pecans, Amaretto, flour, baking powder, sugar, butter, eggs, vanilla, milk, powdered sugar, water

Directions:
In blender, blend figs, cherries, pecans and Amaretto; set aside.
Preheat oven to 350°F degrees.
In a large mixing bowl, combine flour, baking powder and sugar.
Cut in butter with a pastry blender or a fork.
Add eggs, vanilla and milk; mix well.
Roll out strips of dough and cut into 2x4-inch rectangles.
Place a teaspoonful of filling onto each rectangle.
Roll so that short ends make the seam and place seam side down on a baking sheet.
Bake for about 20 minutes, or until lightly brown.
Do not over bake!
Let the cookies cool completely.
To make icing, mix a small bowl of powdered sugar with very little water.
Add water a little at a time until icing is a smooth constancy that can spread easily, but not runny.
Ice cookies and add sprinkles.
Store up to 3 weeks in tins until ready to serve.
Nigella Lawson  Noodle Soup


Ingredients:
udon noodles, dark brown sugar, star anise, gingerroot, soy sauce, bean sprouts, sugar snap peas, shiitake mushrooms, pak choi, fresh coriander

Directions:
Cook the noodles according to packet instructions, then drain and divide between two serving bowls.
Meanwhile, bring the stock, sugar, star anise, ginger and soy sauce to the boil in a saucepan.
Add the vegetables and simmer for two minutes, or until just tender.
To serve, pour the vegetable mixture over the noodles in each bowl and sprinkle with coriander.
Mexi Salsa Deviled Eggs


Ingredients:
hard-boiled eggs, cheddar cheese, Miracle Whip, prepared mustard, salsa, sour cream, green onions, garlic powder, cheddar cheese, paprika

Directions:
Drain the salsa over a fine strainer (push the liquid through the strainer with a spoon to speed up the process] set aside.
Using a sharp knife slice the hard-boiled eggs in half.
Carefully remove the yolks from 14 eggs and place into a food processor (save the whites from 2 eggs or just eat them lol!].
Place the 24 egg whites halves on a plate or serving platter.
Add in all remining ingredients except finely shredded cheddar cheese, seasoned salt and pepper; process for about 10 seconds or until smooth.
Add in seasoned salt and pepper to taste, and process again.
Transfer the mixture to a bowl.
Add in 1 cup finely grated cheddar cheese and mix with a spoon until blended.
Spoon or pipe about 1 tablespoon (or more if desired] into the egg white halves.
Sprinkle each top of egg with some grated cheddar cheese, then sprinkle with a small amount of paprika.
Cover the eggs with plastic wrap and refrigerate for a minumum of 4 hours before serving.
Gluten-Free "whatever Floats Your Boat" Brownies!


Ingredients:
butter, sugar, eggs, instant chocolate pudding mix, vanilla, salt

Directions:
Preheat oven to 325 degrees Farenheit.
Grease an 8 inch square pan or line with foil.
In a medium bowl, combine melted butter and cocoa.  Stir until the cocoa is dissolved.
Add sugar and mix well.
Add eggs one at a time and stir until well combined.
Add instant chocolate pudding mix and stir until well combined.
Stir in vanilla, flour and salt until you no longer see any flour (do not overmix].
Fold in "Whatever Floats Your Boat!".
Spread in pan and bake for 20 minutes.
Turn pan 180 degrees, turn heat up to 350, and bake for 8-10 more minutes.  (Cooking time will depend on oven].
DO NOT OVER BAKE - your brownies will come out dry.  Adjust time/temp accordingly for your oven.  If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
Cool completely before cutting into squares.
For a double recipe, bake in a 9x13 pan and add 5 minutes to the baking time.
Shaker Oatmeal Pie


Ingredients:
sugar, vanilla, butter, oats, eggs

Directions:
Preheat oven to 350 degrees., Mix together sugar, syrup, and butter.  Fold in eggs and vanilla.  Stir in oats., Pour into the pie shell and bake for 30 minutes.