xiaoxl/recipe_data huggingface dataset:
The Govenor's Hot Buttered Coffee


Ingredients:
sweet unsalted butter, dark brown sugar, ground cinnamon, ground nutmeg, ground allspice, ground cloves, dark rum, heavy cream

Directions:
Cream butter and sugar; blend in spices.
Refrigerate mixture until ready to use.
Add a scant tablespoon of butter/spice mixture in a 10-ounce mug.
Add rum and heavy cream.
Fill mug with coffee.
Garnish with whipped cream.
Butter/spice mixture is enough for about 20 servings.
Quick and Easy Pointed Cabbage
Category: side-dish
By friederike

Pointed cabbage is an especially mild, flavorful cabbage. This is an easy way to cook it and you have a yummy vegetarian side dish.

Ingredients:
1 tablespoon butter, or more to taste
1  shallot, chopped
1 whole pointed cabbage, cut in fine strips
½ cup vegetable broth
1 ½ teaspoons brown sugar
salt and freshly ground black pepper
1 tablespoon balsamic vinegar, or more to taste

Directions:
Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper. Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.

Prep time: 10 mins
Cook time: 23 mins
Total time: 33 mins
Yields: 4 servings

Calories: 104
Fat: 3.2 g
Saturated fat: 1.9 g
Carbohydrates: 18.2 g
Sugars: 10.3 g
Dietary fiber: 5.9 g
Protein: 3.4 g
Cholesterol: 7.6 mg
Sodium: 160.5 mg
Freezer Corn


Ingredients:
fresh corn, sugar, salt

Directions:
"Mix together and let stand 20 minutes. Bag and freeze."
Orange Rice - Rice Cooker


Ingredients:
rice, water, powdered saffron, onion, salt, pepper, butter, Lemon Compound Butter

Directions:
Place 2 cups of rice into your rice cooker - using the cup provided.
Fill up with water to the 2 cup level in the rice cooker.
Add the saffron, onion, salt, pepper & butter to the rice & water.
Stir gently mixing it all together.
Turn the rice cooker on to the Cook cycle.
(This can be kept warm when the cooking cycle has finished for up to 2 hours.].
When ready to serve, fluff and serve.
Two Bite Pumpkin Pie


Ingredients:
pumpkin puree, brown sugar, sour cream, milk, eggs, vanilla, maple syrup, cinnamon, nutmeg, pecan halves

Directions:
Preheat oven to 375°F.
Place the frozen tart shells on two baking sheets.  Place 1/2 tsp of skor bits in each tart shell.  Place 1/2 tsp chocolate shavings in each shell.
In a bowl combine remaining ingredients mix with whisk.  Pour into each tart shell (they will be very full].
Top each tart with a pecan half.
Bake for twenty minutes switching the baking sheets halfway through.
Keeps for a couple of days in a sealed container and also freezes well.
Dolly Mixture Cupcakes


Ingredients:
unsalted butter, eggs, caster sugar, self raising flour, vanilla extract, milk

Directions:
Cup Cakes:
Pre-heat oven to 200°C.
Put all ingredients except milk in a food processor, blitz until smooth.
Pulse while adding milk down the funnel, to make for a soft, dropping consistency.
This can be done by hand.  It should look like a small mixture.
Spoon into 12 muffin cases.
Bake for 15-20 minutes or until firm on top and golden brown.
Turn onto wire rack when bearable.
Icing:
If necessary, cut tops of cakes so they are as flat as possible on top.
Make up icing following instructions on packet.
Dollop tbsp or so into a bowl, add colouring of your choice.
Ice the cakes.
Decorate with five dolly mixtures on top.
Potato Chip Pie Crust


Ingredients:
sweetened condensed milk, sweetened condensed milk, egg, unsalted butter

Directions:
Mix milk, sweetened condensed milk, egg, and butter in a bowl.
Pour the mixture over potato chips and toss periodically over the span of five minutes so that the potato chips have time to absorb some of the liquid.
Spray the bottom of a 9-inch pie pan with a non-stick cooking spray.
Remove the chips from the liquid and line the pan with the chips, going all the way up the sides of the pan.
Fill the pie with whatever pie filling you plan to use and bake according to the instructions for that pie recipe.
Salmon With Mango Sauce


Ingredients:
salmon fillets, scallion, olive oil

Directions:
The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking.
Otherwise, just wait for it to come off during the cooking process.
Heat enough oil to coat the pan, and then add the salmon fillets.
Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is], flip over and add another 1/3 of the mango juice to the pan.
Cook the fillet until no longer pink, then remove from the pan.
Sprinkle with chives and serve with rice.
Coconut and Lime Grilled Kale
Category: side-dish
By John Wisman

My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor.

Ingredients:
2 (13.5 ounce) cans coconut milk
2  limes, juiced
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon cayenne pepper
½ teaspoon red pepper flakes, or to taste
2 bunches kale, leaves separated, stems discarded

Directions:
Heat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth. Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade. Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

Prep time: 10 mins
Cook time: 5 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 337.3
Fat: 28.6 g
Saturated fat: 24.4 g
Carbohydrates: 21.6 g
Sugars: 0.4 g
Dietary fiber: 5.3 g
Protein: 7.8 g
Sodium: 375 mg
Monster Eyeballs


Ingredients:
creamy peanut butter, butter, confectioners' sugar, vanilla extract, vegetable shortening

Directions:
Blend the peanut butter with the butter, sugar, and vanilla in a medium bowl. It may be easiest to use your hands (kids love doing this].
Line a rimmed baking sheet with wax paper. Roll the peanut butter mixture by teaspoons into small balls and place on the baking sheet. Refrigerate for at least 1 hour to firm up the eyeballs.
Put the chocolate chips and shortening in a microwave-safe bowl and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. (Alternatively, you can melt the chocolate, stirring frequently, in a double boiler, over just-simmering water. Avoid overheating, which can cause chocolate to seize up into a stiff mass.].
Take the sheet of balls from the refrigerator; use a fork or a toothpick to dip each one most of the way into the chocolate, leaving a round or oval opening of undipped peanut butter on top. (This opening in the chocolate will be the cornea.] Hold each ball over the chocolate to catch the drips, and then return to the wax paper, cornea side up.
Place an M&M in the center of the peanut butter cornea to make an iris. Refrigerate for at least 1 hour before serving. Store the eyeballs in the refrigerator or freezer and serve chilled.
Quick Shrimp Fettuccine with Pesto Alfredo Sauce
Category: main-dish
By lexidoodlebug

I love this shrimp fettucine recipe because it's quick, easy, and delicious.

Ingredients:
1 (16 ounce) box dry fettuccine pasta
½ cup butter, divided
1 pound uncooked medium shrimp, peeled and deveined
4 cloves garlic, minced
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
1 (8 ounce) package grated Parmesan cheese
1 pinch ground black pepper
1 (3.5 ounce) jar prepared basil pesto

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes. Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper. Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 894
Fat: 51.3 g
Saturated fat: 28.2 g
Carbohydrates: 64 g
Sugars: 7 g
Dietary fiber: 3.2 g
Protein: 46.1 g
Cholesterol: 242.3 mg
Sodium: 1103.2 mg
Sarah's Rice Pilaf


Ingredients:
butter, orzo pasta, garlic cloves, white rice, chicken broth

Directions:
Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.
MY NOTES:
**I prefer to make this in a rice cooker to ensure it cooks perfect.
Follow directions for Step 1, except transfer to rice cooker before you add **liquid and seasonings.
I added diced carrots and use shallots in lieu of onions.  Might even consider adding slivered or sliced almonds to the sauté.
Transfer mixture to rice cooker.
Add the **liquid and seasoning. Cook on white rice selection.
**Remember, 1-1/4 cups liquid (chicken or vegetable broth] per 1 cup each rice/orzo when cooking in a rice cooker.
Italian-Sausage Burgers With Garlicky Spinach


Ingredients:
extra virgin olive oil, garlic cloves, anchovy paste, salt, provolone cheese, pesto sauce

Directions:
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible. Wipe out the skillet.
In the same skillet, heat the 2 tablespoons of olive oil until shimmering Add the garlic and anchovy paste and cook over high heat stirring, until fragrant, 1 minute. Add the spinach, season with salt to taste and stir just until coated, about 10 seconds.
Light a grill or preheat a grill pan. Using slightly moistened hands,  form the sausage meat into four 4-inch patties, about 3/4 inch thick. Brush the burgers with oil and grill over moderate heat until browned and crusty on the bottom, about 5 minutes. Carefully flip the burgers. Top with the cheese and grill until the burgers are cooked through and the cheese is melted, about 5 minutes longer.
Spread the pesto on the rolls. Top with the burgers and spinach and serve.
Hungry Girl Cinn-A-Nilla Apple Oatmeal Parfait


Ingredients:
old fashioned oats, stevia, Splenda sugar substitute, cinnamon, vanilla extract, salt, non-fat vanilla yogurt, cinnamon, fuji apple

Directions:
Combine oatmeal ingredients in a small nonstick pot.  Add 3/4 cup water and mix.  Bring to a boil, reduce heat and simmer 9 minutes.  Stir often.  When thick and creamy, removed from heat.  Cool slightly.  Refrigerate until chilled (1 1/2 hours].
In a small bowl, combine yogurt with 1/8 teaspoons cinnamon.  Set aside.
Stir oatmeal until uniform in texture.  Spoon half into a tall glass, top with half the yogurt and half the chopped apple.  Repeat.
Low Fat Confetti Corn Salad


Ingredients:
corn, cucumbers, celery rib, onion, green pepper, tomatoes, light mayonnaise, mustard powder, sugar, vinegar, season salt, garlic powder

Directions:
Chop all veggies to the size of the corn kernels., Or as small as you desire., Put in bowl., Refrigerate., Mix dressing in separate bowl., Refrigerate., Before serving, drain veggie bowl of "veggie" water., Add dressing., Serve.
Baby Kay's Dirty Rice


Ingredients:
pork sausage, ground beef, cayenne pepper, black pepper, salt, onion, celery, green bell pepper, long grain rice

Directions:
In a large skillet, brown the sausage and ground beef over medium heat., Add cayenne pepper, black pepper and salt to taste., Add onion, celery, and green pepper and cook until tender., About 5 minutes., Stir in cooked rice and serve.
Chicken & Barley Casserole


Ingredients:
skinless chicken breasts, salt, pepper, paprika, butter, margarine, pearl barley, onion, dry basil, chicken broth, dry sherry, frozen artichoke hearts, parsley

Directions:
Sprinkle chicken with salt, pepper and paprika.
In a wide frying pan over medium heat, melt 2 tablespoons of the butter.  Add the chicken and cook until well browned on both sides.  Add a little more butter if needed.  Remove the chicken from the pan and set aside.
In the same pan, melt the remaining butter.  Add the mushrooms and cook until soft.  Remove mushrooms from pan and set aside.
Add barley and onion to pan.  Cook, stirring, until onion is soft.  Add basil and one 14 oz. can chicken broth.  Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
Stir in the mushrooms and arrange the chicken pieces over the barley mixture.  Pour the other can of chicken broth and sherry over all.  Cover and simmer for 20 minutes.  Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes].
To serve, skim off any excess fat and sprinkle with parsley.
Raspberry Chicken


Ingredients:
boneless skinless chicken breast halves, red onion, thyme, olive oil

Directions:
Heat oil in large skillet and saute onion about 5 min., Add chicken and sprinkle with thyme, salt and pepper., Cook chicken 6-8 minutes per side., Remove and keep warm., Add jam and balsamic vinegar, stir to scrape brown bits and jam melts., serve over chicken.
Cinnamon-Sugar Chocolate Chip Scones


Ingredients:
all-purpose flour, white sugar, baking powder, baking soda, salt, unsalted butter, vanilla, buttermilk, egg, milk, white sugar, ground cinnamon

Directions:
Preheat oven to 400 degrees.  Line a baking sheet with parchment paper (a silpat works, too].
In a large bowl whisk together the flour, sugar, baking powder, baking soda, and salt.
Cut the butter into small pieces and blend into the dry ingredients with a pastry cutter, 2 knives, or your own two hands (rub handfuls of flour and butter together between your hands, letting the mix fall back into the bowl] until it resembles coarse crumbs.
Stir in the chocolate chips/chunks.
In a small measuring cup or bowl whisk together then buttermilk and vanilla.
Add the wet to the dry.  Stir just until the dough comes together.
Turn out on a lightly floured surface and knead dough gently 4 or 5 times to make it more uniform.  Pat dough out into a ~7 inch circle ~1 1/2 inches thick.  Cut the circle in half, then cut each half into 4 pie-shaped wedges.
Place the scones on the baking sheet and brush with the egg wash (beat together the egg and tbsp of milk].
Mix the cinnamon sugar and sprinkle liberally over the top of the scones.
Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool.
If you don't want to use the chocolate chips, you can add the same amount of a different mix-in.  We like dried fruit (cranberries, cherries, raisins] when we're in the mood to switch things up a bit.
If you don't own a pastry cutter or don't want to deal with cutting in the fat by hand, you can also do the whole thing in your food processor.  Pulse the mixer in short bursts to cut in the fat and then combine the wet ingredients with the dry.  Pull the dough out and gently knead in your chocolate chips by hand.  Proceed with the recipe as normal after that.
Riverside Resort's Tomato Bisque


Ingredients:
plum tomatoes, celery, carrots, heavy cream, fresh basil, salt, white pepper, tomato paste

Directions:
Preheat oven to 350 degrees F. Drain liquid from tomatoes and reserve.
Place plum tomatoes on a sheet pan sprayed lightly with Pam, and roast in the oven for 20-30 minutes.  Meanwhile, over medium-low heat, saute onions, celery and carrots in a stockpot until translucent, approximately 10 minutes, or just until veggies are tender-crisp.
Remove roasted tomatoes and allow to cool for a few minutes.  Add them to the stockpot along with the reserved tomato juice and tomato paste and stir until combined.
Cook for 30-40 minutes.  Start gently warming the heavy cream.  Meanwhile, puree stockpot mixture, and then add the warmed cream.  Finish with salt and pepper to taste.
Add fresh chopped basil at the end.
Potato Salad
Category: salad
By MRANDAL

Quick and easy potato salad recipe with a lot of old-fashioned potato salad flavor. This will become a go-to summer side dish recipe. Better if made the day before.

Ingredients:
5 pounds red potatoes, chopped
3 cups mayonnaise
2 cups finely chopped pickles
5  hard-cooked eggs, chopped
½ cup chopped red onion
½ cup chopped celery
3 tablespoons prepared mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
½ teaspoon ground black pepper

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to empty pot to dry while you mix the dressing. Sprinkle with salt. Stir mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, 1 teaspoon salt, and pepper together in a large bowl. Fold potatoes into the mayonnaise mixture. Allow to chill at least six hours, or overnight, before serving.

Prep time: 20 mins
Cook time: 10 mins
Total time: 6 hrs 30 mins
Yields: 20 servings

Calories: 338.8
Fat: 27.6 g
Saturated fat: 4.3 g
Carbohydrates: 20.4 g
Sugars: 2 g
Dietary fiber: 2.3 g
Protein: 4.1 g
Cholesterol: 53.5 mg
Sodium: 538.1 mg
Favorite Baked Haddock


Ingredients:
haddock fillets, onion, butter, Miracle Whip

Directions:
Preheat oven to 325 degrees F.
Lightly grease a large cookie sheet with butter.
Sprinkle half the onion evenly over cookie sheet.
Cut fillets into 2 or 3 pieces.
I make thick pieces thinner by slicing part way with a knife and spreading flat.
Lay fillets on onion in a single layer.
Coat fillets evenly, and not too thickly, with Miracle Whip.
(I use my finger to spread it.] Sprinkle evenly with remaining half onion.
Sprinkle each piece of fish lightly with Italian seasoning.
Bake at 325 degrees F until done, about 15-20 minutes.
Sesame Noodles


Ingredients:
salt, angel hair pasta, low sodium soy sauce, tahini, cayenne pepper, garlic cloves, gingerroot, ground ginger, scallions, carrot, toasted sesame seeds, crushed red pepper flakes

Directions:
Cook pasta according to package directions, until al dente.
Combine soy sauce, tahini, sesame oil, cayenne, garlic, and ginger root in a bowl. Whisk until smooth.
Drain pasta and run under cold water until noodles are chilled. Drain well.
Dump noodles into a big bowl with sauce and combine until noodles are evenly coated.
Add veggies and toss to combine.
Garnish with toasted sesame seeds and red pepper flakes.
Garlic Chicken Livers


Ingredients:
chicken livers, flour, salt, pepper, butter, canola oil, onions, garlic cloves, garlic powder, sherry wine

Directions:
Mix the flour, salt and pepper in a brown bag or plastic bag; put the chicken livers, a few at a time, in the bag and shake until completely coated.
In a heavy fry pan, heat butter and oil; cook livers 8 to 10 minutes, remove from pan and add chopped onions and garlic; when onions are transparent, return the livers to the pan.
Add the sherry; cook over a high flame for 1 to 2 minutes; Good served over rice.
Healthy Raisin Coconut Muffins


Ingredients:
whole wheat flour, brown sugar, baking powder, salt, cinnamon, milk, applesauce, egg, vanilla, bananas, raisins, sweetened coconut

Directions:
Preheat oven to 400°F and line 12-15 muffin cups with liners., Mix the first 6 ingredients in a large bowl., Add in the remaining ingredients and mix well., Spoon batter into muffin cups., Bake for 20 minutes or until toothpick comes out clean., Cool on wire rack.
Cappucino Smoothies


Ingredients:
yogurt, yogurt, confectioners' sugar, miniature marshmallow

Directions:
"In a blender, combine the yogurt, milk, sugar if desired and chocolate syrup.  Add ice cubes and 1/4 cup marshmallows; cover and process until blended.  Pour into chilled glasses; top with the remaining marshmallows.  Serve immediately."
BBQ Muffins


Ingredients:
ground beef, ketchup, brown sugar, cider vinegar, chili powder, cheddar cheese

Directions:
Separate dough bisquits.
Flatten into 5in.
circles.
Press each into the bottom and up the sides of a greased muffin cup, set aside.
In a skillet, brown ground beef; drain.
In a small bowl mix ketchup, brown sugar, vinegar and chili powder.
Stir until smooth.
Add to meat and mix well.
Divide the meat mixture among bisquit lined muffin cups using about 1/4 cup for each.
Sprinkle with cheese.
Bake at 375* for 18-20 minutes or until golden brown.
Cool for 5 minutes before removing from pan and serving.
Auntie Bonnie's Chickpea Salad


Ingredients:
chickpeas, red onion, garlic cloves, tomatoes, fresh parsley, olive oil, red wine vinegar, lemon juice, salt, pepper

Directions:
In large bowl, toss all ingredients together., Chill at least 1 hour before serving., Makes 2 large or 4 small servings.
Cream Cheese Bars


Ingredients:
margarine, butter, brown sugar, flour, walnuts, pecans, sugar, eggs, milk, lemon juice, vanilla, cream cheese

Directions:
Preheat oven to 350 degrees., Cream margarine and brown sugar., Add flour and nuts., Mix to crumb mixture., Save about 1 cup of the crumb mixture, press the rest into a 13x9 baking pan., Bake crust at 350 for 12-15 minutes, remove from oven., Cream regular sugar and cream cheese., Add eggs, milk, lemon juice and vanilla., Beat until smooth., Spread cream cheese mixture over baked crust., Sprinkle with reserved crumb mixture., Bake at 350 for 25 minutes.
Vegetable Soup Crock Pot OAMC


Ingredients:
low sodium chicken broth, tomato juice, basil, salt, oregano, pepper, carrot, celery, onion, garlic clove, diced tomatoes, pasta shells, parmesan cheese

Directions:
In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
In a 1 quart freezer bag add the parmesan cheese, seal the bag.
I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
To cook; thaw.
Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
Add pasta to the mix during the last hour of cooking.
Serve with grated parm cheese.