xiaoxl/recipe_data huggingface dataset:
Maple Leaf Sandwich Cookies


Ingredients:
shortening, butter, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, butter, pure maple syrup, powdered sugar

Directions:
Beat shortening, 1 cup butter and sugar in a large bowl at medium speed for 2 to 3 minutes or until smooth and fluffy. Beat in eggs and vanilla.
Whisk all remaining cookie ingredients in large bowl. Beat into butter mixture at low speed just until blended. Shape into flat round; refrigerate 30 minute.
Heat oven to 375°F Divide dough into 4 pieces. On lightly floured surface roll out each piece into 1/8" thick round. With 3" leaf shaped cookie cutter, cut out leaf shapes. Repeat with remaining dough. Reroll scraps (refrigerate dough if it gets soft]. Place on baking sheet; bake 7 to 9 min or until light golden brown around edges. Cool on wire rock.
Meanwhile, beat 1 cup butter, maple syrup and maple extract in medium bowl at medium speed until smooth. At low speed, beat in 3 cups of the powdered sugar adding additional sugar if necessary to achieve spreadable consistency. Spread half of cookies with about 1 tbsp frosting; top with remaining cookies.
Peachy Cheesecake


Ingredients:
sugar, butter, pecans, cream cheese, icing sugar, sugar, unflavored gelatin

Directions:
For Crust: Combine crumbs, suugar, butter& nuts, if using.
Press into a greased 8x8x2 inch pan.
Bake at 350 for 8-10 minutes.
Cool.
For Filling: Beat cream cheese and icing sugar until smooth& creamy;set aside.
In separate bowl, using clean beaters, beat whipping cream until stiff; fold into cream cheese mixture.
Stir in chopped peaches.
Spread over cooled crust.
For Topping: Stir 1/2 cup sugar into mashed peaches;let set until sugar dissolves, stirring occasionally.
Dissolve gelatin according to package directions;stir into peach mixture.
Spread over cream cheese filling.
Refrigerate until set.
May be topped with whipped cream if desired.
Burgers - Tasty, Plain and Simple


Ingredients:
lean ground beef, egg, milk, garlic powder, dry mustard, salt, pepper, Worcestershire sauce

Directions:
Combine all ingredients together thoroughly with your hands.
Divide into 4 equal portions. Shape into burgers. *I like to use a burger press
Grill to your liking.
NOTE: Best if assembled a minimum of 60 minutes ahead of time so that flavors have a chance to blend.
Serve with your favorite condiments and toast your buns!
Irish Mocha Frost


Ingredients:
"milk"

Directions:
In a small saucepan, combine coffee, milk and cocoa.
Heat the mixture over moderate heat, whisking, until the cocoa is dissolved, and let it cool.
Stir in 1/2 cup of the liqueur, pour the mixture into a metal ice tray fitted with the divider, and freeze it until it is frozen solid.
The coffee mixture may be prepared up to this point 1 day in advance.
In a blender, blend the frozen coffee mixture with the remaining 1/2 cup liqueur, scraping down the sides occasionally, until the mixture is smooth but still frozen.
Serve in 2 stemmed glasses.
Pioneer Woman's Marlboro Man’s Favorite Sandwich


Ingredients:
onions, onions, butter, Worcestershire sauce, Tabasco sauce

Directions:
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet] until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least] Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls  or sub rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Old Fashioned Chicken Pot Pie
Category: main-dish
By PINK ROSES

This recipe was given to me by my best friend.  It is wonderful, comforting and smells great as it bakes!

Ingredients:
2 pounds cooked chicken, chopped
1 (15 ounce) can mixed vegetables
1 (10.75 ounce) can  condensed cream of potato soup
¼ cup milk
¼ teaspoon black pepper
¼ teaspoon dried thyme
¼ teaspoon dried parsley
salt to taste
1 recipe pastry for a 9 inch double crust pie

Directions:
Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape. Bake in the preheated oven for 25 to 30 minutes, or until golden brown.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 1 - 9 inch pie

Calories: 702.1
Fat: 40.1 g
Saturated fat: 10.8 g
Carbohydrates: 39 g
Sugars: 1 g
Dietary fiber: 5.7 g
Protein: 43.2 g
Cholesterol: 120.9 mg
Sodium: 897.8 mg
Chloe's Spicy Pretzels (No Cook)


Ingredients:
lemon pepper, garlic, cayenne pepper

Directions:
Mix everything except pretzels in a large bowl(I use a big plastic salad bowl].
Just a pinch of cayenne for the little ones.
Pour pretzels in on top of the sauce. Stir until well coated.  I just toss it like a salad.
Make sure all of the goodies are off of the bottom of the bowl and on the pretzels.
You can eat them right away, but they are less messy if you let them sit a bit while the pretzels absorb the oil.
Store in an airtight container.
Enjoy!
Easy Rib Marinade


Ingredients:
parsley, salt, oregano, Worcestershire sauce, low sodium soy sauce, sugar, garlic cloves

Directions:
Mix all ingredients pour over ribs let sit for one hour., Then grill or roast. Enjoy!
Chocolate Espresso Torte


Ingredients:
butter, sugar, sugar, eggs, icing sugar

Directions:
Preheat oven to 325.
Grease 9" springform pan.
Place wax paper on bottom of pan, grease and flour; set aside.
Place butter, sugar and espresso in a double boiler and heat until sugar dissolves.
Pour hot liquid over chocolate and stir until dissolved; set aside.
Beat eggs and yolks until frothy; add to the chocolate mixture and pour into pan Bake for 1 hour; edges should crack slightly.
Remove from oven and cool; cover and refrigerate for at least 12 hours (when you remove it from the oven, it won't look done- it isn't!].
Remove from pan and sprinkle with icing sugar.
Garnish with strawberries and a a mint leaf if desired.
Ricotta Cheese Cake
Category: desserts
By GINGEE

It's a wonderful, easy, light cheese filled cake... but not a cheesecake!

Ingredients:
1 (18.25 ounce) package yellow cake mix
24 ounces ricotta cheese
¾ cup white sugar
3  eggs
¼ teaspoon vanilla extract
⅛ cup confectioners' sugar for dusting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan. Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter. Bake at 350 degrees F (175 degrees C) for about 45 minutes.  Sprinkle cake with confectioners' sugar when cool.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch cake

Calories: 167.9
Fat: 5.4 g
Saturated fat: 2 g
Carbohydrates: 25.2 g
Sugars: 16.3 g
Dietary fiber: 0.2 g
Protein: 5 g
Cholesterol: 32.5 mg
Sodium: 185.7 mg
Bacon Tater Tots Bake


Ingredients:
sour cream, onion, bacon

Directions:
In a large bowl, combine soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Cover and bake at 350° for 50 minutes.
Uncover and bake 8-10 minutes longer or until golden brown.
Veggie Orzo Risotto


Ingredients:
olive oil, butter, button mushrooms, sea salt, black pepper, orzo pasta, low sodium chicken broth, lemon juice, cayenne pepper, parmesan cheese

Directions:
In a deep skillet over medium heat, add oil and butter. When hot and melted, add onions and sauté for 2 minutes. Add mushrooms and season generously with salt and freshly ground black pepper; cook for 2 minutes. Add orzo, stir until well coated and cook for 3 minutes, stirring occasionally. Pour in broth and bring to a boil. Add peas, stir and reduce heat to medium-low; simmer gently for 10 minutes.
Pour in lemon juice and season with Herbes de Provence and cayenne pepper; cook for 5 minutes. About 2 minutes later, stir in parmesan cheese; continue cooking for the remaining time. Serve 4.
Guiness Baked Corn Beef Brisket


Ingredients:
corned beef brisket, peppercorns, onion powder, thyme, paprika, garlic powder

Directions:
TIPS in Kevin's own  words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
BEGIN DIRECTIONS:
Soak corned brisket for 2-4 hours, changing water every 30 minutes.
Grind peppercorns and coriander seeds. Add remaining ingredients.
Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
Preheat oven to 250-275°.
Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer] , then cover with foil. You will be slow baking for an additional  1 1/2 hours per pound until done.
Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just  recover and keep warm until ready to eat.
Allow meat to rest before slicing.  Be sure to cut against the grain of the meat.
My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
In the photo: I served with boiled yukon gold potatoes (or baby reds], cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley].
Enjoy!
French Onion Green Bean Casserole
Category: side-dish
By Chef John

The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese.

Ingredients:
2 tablespoons butter
2 large yellow onions, thinly sliced lengthwise
salt and ground black pepper to taste
1 tablespoon sherry vinegar
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 ½ cups milk
1 pinch ground nutmeg
1 pinch cayenne pepper to taste
¼ teaspoon ground thyme
2 tablespoons melted butter
⅔ cup panko bread crumbs
2 pounds fresh green beans, trimmed
4 ounces shredded Gruyere cheese, divided
⅓ cup grated Parmesan cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish. Heat 2 tablespoons of butter in a large skillet over medium heat.  Stir the onions into the pan; cook and stir until very soft and golden brown, about 15 minutes. Stir in sherry vinegar. Transfer to a small bowl, and reserve. In the same skillet, melt 2 more tablespoons butter. Whisk in 2 tablespoons flour. Stirring constantly, cook over medium heat until the flour smells like baked pie crust, about 3 minutes. Slowly whisk in milk, about 1/2 cup at a time, then whisk in nutmeg, cayenne pepper, and thyme. Bring to simmer, and cook until thickened, whisking constantly, 3 more minutes.  Transfer to a bowl and reserve. Melt remaining 2 tablespoons butter in clean skillet; stir in panko until all crumbs are coated; reserve. Bring a large saucepan of salted water to a boil over medium heat, and boil beans until bright green and crisp but not raw tasting,  3 to 4 minutes. Drain very well. Spoon half of the caramelized onions into the prepared casserole dish; top with green beans. Season with salt and black pepper. Spread reserved white sauce over the green beans; sprinkle with half of the Gruyere cheese. Top with the rest of the onions, and use the back of a spoon to push onions down into sauce and cheese. Top with the buttered panko crumbs, the remaining Gruyere, and Parmesan cheese. Bake in the preheated oven until hot throughout and lightly browned, about 30 minutes. Let sit 10 minutes before serving.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 10 servings

Calories: 216.5
Fat: 13 g
Saturated fat: 7.9 g
Carbohydrates: 18.9 g
Sugars: 5.5 g
Dietary fiber: 3.7 g
Protein: 9.4 g
Cholesterol: 38 mg
Sodium: 195 mg
Maple Whiskey Glazed Carrots


Ingredients:
Dijon mustard, salt, fresh ground black pepper, maple syrup, garlic clove, fresh rosemary leaf, water, carrots

Directions:
In a small saucepan over medium heat, combine the mustard, salt, pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place.
Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, for about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.
Easy Tomato Curry


Ingredients:
tomatoes, butter, ghee, onions, garlic clove, hot chili powder, bay leaf, cinnamon stick, salt, ground black pepper, water, tomato paste

Directions:
Melt the butter in a small pot and fry the onions and garlic till just golden.
Add the spices and water cook for 2 minutes Add the tomato paste and stir to incorporate it all together.
Add tomatoes and cook for 5 mins, or, till tender. DO NOT OVERCOOK OR THE TOMATOES WILL BE TOO SOFT.
Serve with a curry of choice.
Puris (Fried Bread Puffs)


Ingredients:
whole wheat flour, all-purpose flour, salt, ghee, water

Directions:
Mix flours,  salt and Ghee until  mixture resembles fine crumbs. Add just enough water until it forms a soft dough. Place on a counter and knead for 5-8 minutes, until smooth and elastic. Put aside, covered, let rest for 20 minutes.
Form the dough by rolling  rounded  teaspoonfuls into balls, then rolling those into 3 to 4 inch circles on a lightly floured surface. Cover to prevent drying.
Heat 2" oil to 375 degrees. Fry patties, two or three at a time, turning once,until golden brown, about 1 1/2 to 2 minutes. You may need to help the puffing by holding down flat spots with your spoon. Drain on paper towels.
They can be made ahead and kept warm in a 300 degree oven for 30 to 40 minutes covered with foil. Or, for that matter, you can let them cool, and reheat the same way, warming for twenty minutes.
Samoan Chicken Kale Moa


Ingredients:
onion, garlic cloves, ginger, curry powder, chicken pieces, water, coconut milk, potatoes, carrot, celery, flour, water

Directions:
Heat your oil in a large pot, then fry the onion until partly translucent.
Add the garlic, ginger and curry powder and fry for about a minute for the spices and aromatics to release their flavor.
Add chicken, 2 cups of water and 2 cups of coconut milk. Bring to a boil then lower to a simmer and cover. Simmer for 20 minutes or until very soft.
Add vegetables and bring to a boil again. Turn down heat and cover again. Simmer for 20 minutes or until soft.
Mix the 6 Tb flour with the 6 Tb water until it's smooth (and an extra tablespoon or so of curry if you like]. Then add this slurry straight into the pot. Turn the heat up to medium and stir until thickened.
Season well with salt and pepper to taste.
Thai Cucumber Salad
Category: salad
By camp0433

This sweet and tangy summer salad of cucumber, cilantro, and peanuts with just a hint of heat is always a hit at picnics and potlucks since it doesn't need to be refrigerated and you're pretty much guaranteed to be the only one bringing this dish!

Ingredients:
3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
½ cup white sugar
½ cup rice wine vinegar
2  jalapeno peppers, seeded and chopped
¼ cup chopped cilantro
½ cup chopped peanuts

Directions:
Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

Prep time: 15 mins
Total time: 45 mins
Yields: 4 cups

Calories: 237.9
Fat: 9.4 g
Saturated fat: 1.3 g
Carbohydrates: 37.1 g
Sugars: 29.5 g
Dietary fiber: 2.8 g
Protein: 5.8 g
Sodium: 1750.8 mg
Grilled Steak With Cilantro Sauce


Ingredients:
parsley, cilantro, mint leaf, garlic cloves, kosher salt, ground pepper, olive oil, red wine vinegar, lemon juice, crushed red pepper flakes

Directions:
Place herbs, garlic, 1 teaspoon of salt and 1/2 teaspoon of pepper in food processor.
Pulse until herbs are chopped.
Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
Sprinkle steaks with remaining salt and pepper.
Grill, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare - thermometer should read 145, medium 106, well-done 170].
Cut steaks into 1/4 inch slices
Serve with sauce.
Chipotle Mexican Grill Honey Vinaigrette


Ingredients:
red wine vinegar, honey, adobo seasoning, kosher salt, pepper, fresh oregano, olive oil

Directions:
"Mix all ingredients in blender, adding oil slowly at the end."
Classic Cheesecake
Category: desserts
By Christianna Ripley

This classic cheesecake has a sour cream topping and a homemade graham cracker crust. Enjoy with fresh strawberries and whipped cream.

Ingredients:
1 ½ cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese (such as Philadelphia®), softened
1 cup white sugar
3  eggs
1 teaspoon vanilla extract
1 (16 ounce) carton sour cream
2 tablespoons white sugar
½ teaspoon vanilla extract

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Combine graham cracker crumbs, melted butter, and 2 tablespoons sugar in a bowl. Mix until evenly moistened; press into the bottom of a 9-inch springform pan and place in the refrigerator. Beat cream cheese in a large bowl with an electric mixer until smooth and creamy. Add 1 cup sugar and beat until combined. Add eggs and 1 teaspoon vanilla extract; beat on high speed until creamy, about 1 minute. Pour cream cheese mixture into the chilled cracker crust and spread to evenly cover crust. Pour enough water into a rimmed baking sheet to cover the bottom, and place the springform pan on top. Bake in the preheated oven until golden brown, about 1 hour. Remove from the oven and increase oven temperature to 500 degrees F (260 degrees C). Just before cheesecake finishes baking, combine sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla extract in a bowl for the topping. Spread evenly on top of the cheesecake. Return to the oven and bake for 5 minutes. Set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour. Refrigerate until completely chilled, about 4 hours, before serving.

Prep time: 25 mins
Cook time: 1 hr 5 mins
Total time: 6 hrs 30 mins
Yields: 1 9-inch cheesecake

Calories: 533.1
Fat: 39 g
Saturated fat: 23.5 g
Carbohydrates: 38.6 g
Sugars: 29.3 g
Dietary fiber: 0.4 g
Protein: 9.1 g
Cholesterol: 152.2 mg
Sodium: 342.3 mg
Raisin Molasses Cookies


Ingredients:
shortening, granulated sugar, molasses, egg, all-purpose flour, baking soda, cinnamon, ground cloves, ginger, salt, raisins, sugar

Directions:
Cream shortening and sugar in a large bowl on medium speed of electric mixer until light and fluffy.
Add molasses and egg and mix well.
Combine flour, baking soda, spices, and salt and add to creamed mixture.
Mix well, and then stir in raisins.
Cover and chill for 1 hour for easy shaping.
Preheat oven at 350 degrees F.
Shape dough into 1" balls then roll in sugar to coat well.
Place on a greased cookie sheet and bake for 10-12 minutes or until set.
Thousand Island Sauce


Ingredients:
egg, salt, white pepper, cayenne pepper, paprika, mustard powder, cider vinegar, ketchup, chili sauce, onion, brandy

Directions:
Crack the egg into a bowl, add a really good pinch of salt, probably almost a teaspoon. Whip with a whip.
Add a couple shakes of white pepper, a few shakes of cayenne, a good shake of paprika, and a really good shake of mustard powder. Whip well again.
Add about 1 tablespoon of cider vinegar, and stir smooth, then start adding the oil, because of the mustard and vinegar, it will emulsify easily, and does not need to be added real slowly, start with about a tablespoon at the time, the mixture will remain thin, until about 1/2 cup has been added,  after a few tablespoons have been incorporated, start adding it by three or four tablespoons at the time, whisking well between each addition, it will not break.
Add all remaining ingredients, serve cold, or at room temperature.
Broccoli Kugel


Ingredients:
margarine, flour, water, mayonnaise, eggs, pepper, pine nuts

Directions:
Preheat oven to 350 degrees.
Melt margarine and stir in flour.
Add water, chicken soup power and mayonnaise and stir until thickened.
Remove from heat and add remaining ingredients.
Pour into 9x13 inch pan and bake for approximately 1 hour, until center no longer jiggles.
Wheat Pasta With Sauteed Beet Greens and Tomatoes


Ingredients:
olive oil, garlic cloves, onion, whole wheat pasta, yellow cherry tomato, fresh parsley

Directions:
Separate greens from beets; set beets aside for later use. Wash greens well.
Remove stems from greens; set stems aside. If necessary, cut greens into edible pieces.
Cook pasta according to directions on its box. Drain and set aside.
While pasta is cooking, heat olive oil in a pot or pan large enough to hold all of the greens.
Add garlic and cook over medium heat until slightly browned, about 2 to 3 minutes.
Add stems and onions, and cook until stems are tender, about 5 minutes.
Add greens and cook, stirring often, until wilted, about 4-5 minutes.
Turn heat to low. Add remaining ingredients, and toss until everything is mixed and heated through.
Chocolate Covered Blueberries
Category: desserts
By econo1943

Chocolate Covered Blueberries! These are unbelievably wonderful. Eat your fruit and have some chocolate too!

Ingredients:
1 cup semi-sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried

Directions:
Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted. Line a baking sheet  with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 36 candies

Calories: 30.1
Fat: 1.8 g
Saturated fat: 0.9 g
Carbohydrates: 4.1 g
Sugars: 3.3 g
Dietary fiber: 0.5 g
Protein: 0.3 g
Sodium: 0.6 mg