xiaoxl/recipe_data huggingface dataset:
Peanut Butter M & M's Cookies


Ingredients:
flour, baking soda, salt, butter, peanut butter, brown sugar, white sugar, egg, vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit.  Line baking sheets with parchment paper; set aside.
In a medium bowl, sift flour, baking soda and salt; set aside.
In a large bowl, beat butter and peanut butter until combined.  Add brown sugar and white sugar; beat until combined.  Add egg and vanilla extract and mix well.  Slowly add the dry ingredients and mix until no white streaks remain.  Stir in m & m's candies.
Drop Tablespoonfuls of dough 2-inches apart onto prepared baking sheets.  (I like to press a few extra m & m's candies onto the tops of each dough ball.]
Bake at 350 degrees Fahrenheit for 10-12 minutes, or until lightly browned and the center has set, rotating pans halfway during baking time.
Remove pans from oven to wire racks.  Cool for 2 minutes before sliding parchment paper to wire racks to cool.
Gluten-Free Magic Cookie Bars
Category: desserts
By Gluten-Free-Wifey

A gluten-free version of classic magic cookie bars with layers.

Ingredients:
2 cups gluten-free graham cracker crumbs
½ cup butter, melted
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) bag semisweet chocolate chips
1 cup shredded coconut
½ cup chopped pecans

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down. Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 8x11-inch dish

Calories: 320.8
Fat: 20.1 g
Saturated fat: 11.4 g
Carbohydrates: 36.5 g
Sugars: 26.6 g
Dietary fiber: 2.7 g
Protein: 3.7 g
Cholesterol: 23.6 mg
Sodium: 161.8 mg
Apple Apple Cake


Ingredients:
whole wheat flour, eggs, turbinado sugar, coconut oil, golden delicious apples, bananas, baking powder, ground cinnamon, ground allspice, ground cloves, ground ginger, vanilla, walnuts, dried cranberries, golden raisin

Directions:
Preheat oven to 350 degrees. Beat together eggs, sugar, oil, and vanilla until creamy.
In a separate bowl mix the flour, baking powder and remaining spices.
In another bowl mush the bananas until creamy.
Add the bananas to the egg mixture and beat well. Then add the flour mixture and beat well. Then add the raisins, walnuts and cranberries and mix again.
Finally add the apple chunks and mix with a spatula. The end mix will look like chunks of apple covered with cake batter. Do not get discouraged, pour on an oiled and floured baking dish and pat down mix with a spatula, filling in gaps as you go. I made a grid pattern with sesame seeds and sprinkled some black seeds in the voids. I sprinkled the cake with Turbinado sugar to give it a rich fancy finish. Bake for 1 hour depending on your oven.
Pineapple Scones
Category: bread
By Lauren

Coconut milk gives these light, delectable scones an exotic touch, and the pineapple and orange zest make them really memorable for a breakfast or brunch party.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
¼ cup butter, chilled
¾ cup coconut milk
¼ cup honey
1  egg, beaten
1 (8 ounce) can crushed pineapple, drained
1  orange, zested

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a medium bowl, mix flour, baking powder, and salt. Cut in chilled butter until the mixture resembles coarse crumbs. In a small bowl, mix coconut milk, honey, and egg. Stir into the flour mixture. Fold in pineapple and orange zest. Divide the mixture into 12 rounded pieces, and arrange in a single layer on a medium ungreased baking sheet. Bake 15 to 20 minutes in the preheated oven, until golden brown.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 12 servings

Calories: 177.1
Fat: 7.5 g
Saturated fat: 5.3 g
Carbohydrates: 25.4 g
Sugars: 8.6 g
Dietary fiber: 0.9 g
Protein: 3.1 g
Cholesterol: 25.7 mg
Sodium: 168.2 mg
Power Nails Smoothie


Ingredients:
2% low-fat milk, nonfat cottage cheese, flax seed oil, vanilla extract

Directions:
Combine all ingredients in a blender & puree until smooth!, Pour into 2 tall glasses & ENJOY!
Scallops With Lemon and Capers


Ingredients:
chicken broth, capers, cornstarch, garlic, lemon zest, lemon juice, butter, sea scallops, parsley

Directions:
In a 2-cup liquid measure, stir broth, capers, cornstarch, garlic, lemon zest, lemon juice, salt and pepper until cornstarch dissolves.
Melt 2 teaspoons butter in large nonstick skillet over medium-high heat.  When butter just starts to brown, add scallops and cook, turning once, 4 to 5 minutes total, until the scallops are golden and cooked through.  Remove to a plate.
Add broth mixture to skillet; bring to a boil.  Boil 1 minute until slightly thickened.  Remove from heat; stir in remaining butter and parsley.  Spoon over scallops.
Gorgonzola Stuffed Chicken Breasts Wrapped in Bacon
Category: meat-and-poultry
By witchywoman

Chicken teams up with two of my favorite things: Gorgonzola cheese and bacon!

Ingredients:
2  skinless, boneless chicken breast halves
¼ cup crumbled Gorgonzola cheese
2 tablespoons minced fresh parsley
2 tablespoons minced shallot
1 clove garlic, minced
4  thick slices of applewood smoked bacon
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep. Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with salt and black pepper. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish. Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 2 servings

Calories: 336.7
Fat: 18.1 g
Saturated fat: 7.3 g
Carbohydrates: 2.8 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 37.8 g
Cholesterol: 112.7 mg
Sodium: 885.8 mg
Stir Fry Chilli Beef in Oyster Sauce


Ingredients:
soya sauce, oyster sauce, five-spice powder, ginger, garlic cloves, chilies, salt, water, soya sauce, cornflour, water

Directions:
Slice the steak up really thin and place in a bowl to marinade with the light soya sauce, oyster sauce and the five spice powder, cover and put it in the fridge.
Prepare the vegetables which can consist of a combination of  Bean Shoots, Red Capsicum, Bok Choy, Chinese Leaf, Baby Corn, Spring Onions, asparagus, broccoli, celery. (the asparagus and broccoli need to be blanched for 2 minutes, drained and allowed to cool.
For the sauce mix the water, dark soya sauce, sesame oil and cornflour together.
Heat the wok, adding some of the oil -  stir fry the vegetables along with the garlic, ginger and the chillies for a few minutes adding some salt if necessary.
Place in a hot dish and add more oil to the wok and stir fry the beef, taking care to stir frequently, add the sauce and as soon as it starts to thicken add the vegetables back into the wok, stir to coat.
Serve immediately either with fried rice or plain boiled noodles. Delicious.
Speck and Zucchini Rolled Pizza


Ingredients:
bread flour, water, fresh yeast, salt, salt, speck, zucchini, olive oil, cherry tomatoes, mozzarella cheese, parmesan cheese

Directions:
Wash and slice zucchini and leave them dry on a dish towel for one hour approximately.
In warm water (a part of total water] dissolve the yeast. Put flour and salt in a big pan . Pour the yeast and the remaining water and knead by hand or with dough hook until dough is soft and elastic (10 minutes approx.]. The water required depends on the absorption capacity of flour and the humidity level in the air. You can add more or reduce according to the need.
Leave covered until double.
In the meantime put the sliced zucchini in a saucepan with the chopped cherry tomatoes and oil on a medium heat. Cook until tender and brown, salt to taste and set aside.
Split dough into half and  roll out each piece onto a floured surface, fill with speck, scamorza and zucchini. Sprinkle with Parmesan cheese and roll them up.
Move the two rolls onto a baking tray (oiled] and cook at 350°F until golden (30 minutes approx.].Leave to cool slightly before serving.
Enjoy!
Mussel Pesto Puttanesca


Ingredients:
basil, Italian parsley, walnuts, olive oil, minced garlic cloves, lemon juice, salt, angel hair pasta, chopped tomato, sun-dried tomato packed in oil, feta cheese, capers, pepper

Directions:
Put basil, Italian parsley, walnuts, olive oil, garlic, lemon juice and salt in food processor.  Blend until basil and parsley are chopped up small to make pesto.
Cook pasta according to package directions.
Place pasta in serving dish, mix in pesto mixture.
Add all other ingredients, toss and serve.
Pastor Ryan's Herb-Roasted Whole Chicken


Ingredients:
broiler-fryer chicken, canola oil, salt, pepper, fresh herb

Directions:
Preheat your oven to 450 degrees while you pick the herbs from their stems. Chop the herbs and add them, along with the salt and pepper, to the canola oil; stir.
Before applying the herb mixture to the outside of the chicken, take out the bag of giblets and discard them (if there is one], and fill the cavity of the bird with the aromatics. You won’t be eating these items, so you can just give them a rough chop / slice / mash.
Stuff the aromatics into the nether regions of the chicken. No need to tie the bird, but if the legs are sticking out far (which can cause them to overly-brown], you can put a slice in the skin, and stick the leg into that.
It’s important that your whole chicken be patted dry with a clean cloth or paper towel. This will help to ensure a nice crust on your chicken once it’s finished.
Rub the chicken down with your canola-herb-salt-pepper mix.
Slide your herb-coated chicken(s] into that 450 degree oven for an hour to an hour and fifteen minutes until they are golden brown and have developed a delicious crust.
The chicken is done when juices between the breast and leg run clear, and an instant-read thermometer inserted deep into the thigh reads 155 degrees F (I found 1 hour and 5 minutes at 450 degrees F worked perfectly for me in my conventional oven].
Once the chickens have roasted, take them out and let them rest for 10-15 minutes before carving.
Serve over pasta, or with any sides.
Awesome Cheddar Cheese Tea Biscuits


Ingredients:
all-purpose flour, baking powder, butter, salt, garlic powder, black pepper, rosemary, olive oil, milk, cheddar cheese

Directions:
Mix the flour, baking soda, salt, garlic powder, black pepper, and rosemary.
Cut up the the butter and then mix into the dry ingredients until the butter is decimated into chunks no bigger than a centimetre.
Mix in the olive oil.
Mix in the cheddar cheese.
Mix in the milk slowly, the batter should be moist but not over-saturated in milk.
Bake for 15-17 Minutes at 400°F.
Lemon Cookies


Ingredients:
butter, sugar, egg, flour, salt, baking soda, lemon juice, lemon zest, milk

Directions:
Preheat oven to 325.
Cream together butter and sugar.
Beat in egg.
Combine flour, salt, and baking soda in a small bowl and gradually add to butter mixture.
Mix in lemon extract, juice, and optional zest.
Stir in milk if needed.
Bake on baking sheets lightly coated with nonstick spray for 9-11 minutes (do not overbake].
Allow to cool on wire racks for about 5 minutes.
One-Minute Hollandaise Sauce
Category: side-dish
By SUNKIST2

It's true: fast, easy, and yummy! You can make eggs Benedict, chicken or steak Neptune at home in no time. For a more savory dish, substitute red wine vinegar for the lemon juice and sprinkle in dried tarragon.

Ingredients:
½ cup butter
2  egg yolks
1 tablespoon lemon juice
1 tablespoon milk
salt and ground black pepper to taste

Directions:
Heat butter in a microwave-safe measuring cup in the microwave until melted, about 30 seconds. Whisk egg yolks, lemon juice, milk, salt, and black pepper together in a microwave-safe bowl. Whisk melted butter, a bit at a time, into egg yolk mixture until sauce is smooth. Cook sauce in the microwave on medium, whisking at 15-second intervals, until sauce is hot and thick, about 1 minute.

Prep time: 10 mins
Cook time: 1 min
Total time: 11 mins
Yields: 4 servings

Calories: 232.6
Fat: 25.3 g
Saturated fat: 15.4 g
Carbohydrates: 0.8 g
Sugars: 0.3 g
Protein: 1.7 g
Cholesterol: 163.7 mg
Sodium: 207.8 mg
Ultimate Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, unsalted butter, light brown sugar, granulated sugar, vanilla extract, salt, eggs, walnuts

Directions:
Evenly space 2 racks in oven.
Heat oven to 350º.
Mix flour and baking soda.
Beat butter about 1 minute until fluffy.
Add sugars, vanilla and salt.
Beat until thick and pale, 1 to 2 minutes.
Beat in eggs until just blended.
With spoon, stir in flour mixture, then chocolate and nuts.
Drop about 2 tablespoons dough per cookie on ungreased cookie sheets, placing 6 on each sheet.
Bake 10 to 12 minutes (two sheets at a time] until golden brown around edges and only lightly colored on top.
Switch sheets halfway through baking so they are cooked evenly.
Cool on wire racks 2 to 3 minutes then move cookies to paper towels.
Leave on towels for 5 minutes before lifting to wire rack to cool completely.
Cool sheets before reusing.
Dough can be refrigerated a day or two or frozen.
Crockpot Split Pea, Lentil, and Barley Soup Aka Weight Watchers


Ingredients:
barley, brown lentils, onion, carrot, garlic clove, bay leaves, salt, pepper, fat-free chicken broth

Directions:
"In a slow cooker, layer every ingredient except the broth in order listed (do not stir]. Boil broth, then add to slow cooker. Cover and cook on high for 4-5 hours or until vegetables are tender. 3Discard bay leaves before serving."
Smoked Cheddar Quesadillas


Ingredients:
flour tortilla, smoked cheddar cheese, boneless skinless chicken breast, onion, Mexican oregano, cumin, garlic powder

Directions:
Slice chicken breast into thin pieces and add spices,tossing to coat, refrigerate for about 30 minutes.Shred  cheeses.
Peel onion and slice in half,then slice the onion thin,place in skillet on med heat with 2T olive oil and caramelize,usually takes about 10-15 minutes.
In a seperate skillet (I like to use my cast iron] add 2T olive oil,put on medium high heat till skillet gets hot,add chicken breasts and sear on both sides till done,you want the chicken to be blackened but not burnt,this should take about 5 minutes,just make sure the skillet is hot.
To prepare the quesadillas butter one side of flour tortilla and place in skillet or griddle on medium high heat,butter side down.
Add 1/3- 2/3c mexican blend cheese to tortilla, (sprinkling around the whole tortilla],then add the smoked cheddar,about 1/4c (do not overdo the smoked cheddar because it will be to strong].
Add the chicken pieces (just handful or however much you like] to one side of the tortilla,like you are making an omelet,then follow suit with the onions,as much as you like.
Fold tortilla over as in an omelet and"fry" till lightly brown and crispy,then flip over and do the other side.
Slice into wedges and serve with sour cream,salsa,guacamole.
This recipe will make 3-4 large tortillas,depending on how much ingredients you use per tortilla,the amount I have posted is only a guideline,use as little or as much as your liking.
Raspberry Thyme Chicken


Ingredients:
red onion, fresh thyme, dried thyme, salt, boneless skinless chicken breast halves, pepper

Directions:
In a nonstick skillet, saute onion in oil until tender. Meanwhile, sprinkle thyme and 1/4 teaspoons salt over chicken; add to skillet. Cook for 5 minutes on each side or until chicken juices run clear. Remove to a serving plate and keep warm.
In the same skillet, add the preserves, vinegar, pepper and remaining salt. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Serve with chicken.
Chicken Puffs
Category: appetizers-and-snacks
By JUANJEN

A rich, creamy chicken sauce is rolled in croissants and baked to form delicious puffs. Wonderful for get togethers!

Ingredients:
2  skinless, boneless chicken breast halves - cubed
3 tablespoons chopped onion
3 cloves garlic, peeled and minced
¾ (8 ounce) package cream cheese
6 tablespoons butter
3 (10 ounce) cans refrigerated crescent roll dough

Directions:
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees F (165 degrees C). Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 puffs

Calories: 398.5
Fat: 25.9 g
Saturated fat: 10.5 g
Carbohydrates: 28.4 g
Sugars: 5.1 g
Dietary fiber: 0.1 g
Protein: 10.7 g
Cholesterol: 42.1 mg
Sodium: 645.3 mg
Grilled Cilantro Salmon
Category: main-dish
By C.BURKS

Summer is for salmon on the grill! This sensational salmon marinade combines honey, lime, garlic, and cilantro.

Ingredients:
1 bunch cilantro leaves, chopped
2 cloves garlic, chopped
2 cups honey
juice from one lime
4  salmon steaks
salt and pepper to taste

Directions:
In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes. Preheat an outdoor grill for high heat. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Prep time: 15 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 Servings

Calories: 458.8
Fat: 4.5 g
Saturated fat: 1 g
Carbohydrates: 94.3 g
Sugars: 93 g
Dietary fiber: 0.5 g
Protein: 17 g
Cholesterol: 34.1 mg
Sodium: 40.8 mg
Easy Chocolate Pecan Pie


Ingredients:
eggs, light corn syrup, dark corn syrup, sugar, margarine, vanilla, pecan halves

Directions:
Preheat oven to 350 degrees.
Melt margarine with chocolate squares.
In a large bowl, stir together eggs, corn syrup, sugar, chocolate mixture, and vanilla until well blended.  Stir in pecans.  Pour into pie shell.
Bake for 50-55 minutes or until knife inserted halfway between center and edges comes out clean.  Cool and serve.
Smoky Joes


Ingredients:
lean ground beef, sweet white onion, garlic cloves, celery rib, adobo sauce, chipotle chile in adobo, dried parsley, dried oregano, flour, water

Directions:
Brown beef adding onions and garlic, breaking beef as cooking., When browned, add ingredients up to salt and pepper., Sprinkle flour over meat mixture and stir in, add water and simmer 5 minutes.
Oatmeal-Chip Cookie Mix in a Jar


Ingredients:
flour, baking soda, ground cinnamon, salt, brown sugar, granulated sugar, quick oats, old fashioned oats

Directions:
Combine flour, baking soda, cinnamon and salt in small bowl.
Place flour mixture in 1-quart jar.
Layer remaining ingredients in order listed above, pressing firmly after each layer.
Seal with lid.
Add Recipe to Attach to jar with a ribbon.
Recipe to Attach: Beat 1/2 cup softened butter, 1 large egg and 1/2 teaspoon vanilla extract in large mixer bowl until blended.
Add cookie mix; mix well, breaking up any clumps.
Drop by rounded tablespoons onto ungreased cookie sheets.
Bake in preheated 375 degree F oven for 8 to 10 minutes.
Cool on baking sheets for 2 minutes, remove to wire racks.
Chicken Hurry
Category: meat-and-poultry
By MOM2112

This is a quick and easy dish to make. Great for potlucks, family dinners, or cold the next day with salad for a picnic. This sauce is also great on pork spare ribs. Serve hot with rice and salad.

Ingredients:
1 (3 pound) whole chicken, cut into pieces
½ cup ketchup
¼ cup water
¼ cup packed brown sugar
1 (1 ounce) package dry onion soup mix

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered. Cover dish and bake in the preheated oven for 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 servings

Calories: 554.7
Fat: 34.3 g
Saturated fat: 9.8 g
Carbohydrates: 16.9 g
Sugars: 13.7 g
Dietary fiber: 0.3 g
Protein: 42.9 g
Cholesterol: 170.3 mg
Sodium: 796.9 mg
Mushroom Ravioli


Ingredients:
semolina flour, all-purpose flour, salt, eggs, butter, onion, garlic clove, white mushrooms, fresh rosemary, cream cheese, garlic clove, butter, fresh rosemary, sea salt, fresh ground pepper, cream cheese, white wine, bacon

Directions:
FOR THE PASTA:
In a large bowl, combine the two flours and salt.
Make a well in the flour and crack in the eggs.
Get messy! Dig in with your bare hands and squish and mix and mash until the egg and flour are completely incorporated. Continue to knead for about 10 minutes, or until the dough becomes smooth and elastic.
Form into a ball, cover with a damp kitchen towel and let rest for 30–90 minutes.
Cut the dough into two pieces and get yourself a small bowl of water.
On a heavily floured surface, roll out the dough until it's almost see through. VERY thin. Cut into long strips with a pizza cutter or knife about 3 or 4 inches wide and then repeat in a perpendicular direction. you should be creating squares that are 3 to 4 inches.
Heap a large tbsp or so onto each square, wet the edges with water and place a second square over top. Pinch the edges together and set aside on another floured surface. You can cover with another damp kitchen towel here to prevent the pasta from drying out.
Continue until you run out of dough and filling.
To cook your pasta, boil a large pot filled with at least 8 cups of water and add about 1 tbsp of salt (make the water almost to ocean saltiness], bring to a boil, toss in the pasta and cook for about 4 minutes.
Remove and drain.
FOR THE FILLING:
In a large, heavy bottomed sauté pan, heat the butter, garlic and onions.
Add the mushrooms and rosemary and continue to sauté until everything is cooked through, about 7 minutes.
Remove from heat and stir in the cream cheese. Set aside until cool and then fill your pasta!
FOR THE SAUCE:
In a heavy bottomed sauté pan, cook your bacon until desired crispness, set aside on kitchen towels to drain.
Wipe out pan and heat butter and garlic until the butter has melted and begun to bubble.
Add in the rosemary, salt and pepper. Stir and cook 2 minutes.
Add the wine and reduce down by half.
Remove from heat and stir in the cream cheese. Toss hot, drained pasta fresh from the pot in the sauce. Plate, sprinkle with bacon and serve!