xiaoxl/recipe_data huggingface dataset:
Weight Watchers Tomato Egg Drop Soup 2 Pts.


Ingredients:
tomatoes, salt, stevia, sugar, fresh ginger, chicken broth, soy sauce, egg

Directions:
1. Spray sauce pan, heat to Med high. Put in chopped tomato, salt and splenda. Cook for 6 min, or until tomato is broken down. Add broth, ginger, dried chili, soy sauce, and sesame oil. Boil for 6 minute
2. Whisk egg with egg white. Pour slowly in circular motions into soup. Stir. Consume.
Ashley's Chocolate Chip Cookies
Category: desserts
By Ashley Stay

I was only 14 when I made up this recipe. Since my first batch, it's been everybody's favorite. If you follow the directions and measurements exactly, I promise that this will be your favorite chocolate chip cookie recipe.

Ingredients:
1 ⅔ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup butter, softened
¾ cup packed brown sugar
⅓ cup white sugar
1  egg
1 teaspoon vanilla extract
2 cups milk chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda, and salt; set aside. In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 10 mins
Cook time: 8 mins
Total time: 35 mins
Yields: 3 dozen

Calories: 131.7
Fat: 7.1 g
Saturated fat: 4.3 g
Carbohydrates: 16.4 g
Sugars: 11.3 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Cholesterol: 18.4 mg
Sodium: 103.4 mg
Fab Summer Blackened Chicken Salad
Category: salad
By devilsdancefloor

This is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner portions.

Ingredients:
2 tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
1 ½ tablespoons Cajun seasoning
2 cloves garlic, crushed
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
salt and black pepper to taste
2 cups mixed salad greens
1 cup arugula
1  avocado - peeled, pitted, and diced
12  oil-packed sun-dried tomatoes, drained and sliced
½ cup sliced black olives

Directions:
Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 2 servings

Calories: 610.3
Fat: 40.4 g
Saturated fat: 6.3 g
Carbohydrates: 22.7 g
Sugars: 2.4 g
Dietary fiber: 10.4 g
Protein: 43.1 g
Cholesterol: 103.9 mg
Sodium: 1605.5 mg
Uncle Bill's Vegetarian Stuffed Peppers


Ingredients:
brown basmati rice, vegetable broth, saffron strands, extra virgin olive oil, onion, garlic cloves, celery ribs, carrots, canned red kidney beans, dried basil, hot red pepper flakes, dried oregano, salt, black pepper, dried parsley, extra virgin olive oil, sweet peppers, tomatoes

Directions:
Preheat oven to 350°F.
Rinse rice in cold water at least 5 times to remove chaffe.
In a saucepan or rice cooker, add rice, broth and saffron strands and bring to boil.  Reduce to simmer, cover and cook rice for 20 minutes or until all liquid is absorbed.
In the meantime, in a large frying pan, heat olive oil on medium-high heat; add onions and saute for 4 minutes, stirring frequently.
Add garlic, celery, carrots and saute for another 4 minutes, stirring occasionally.
In a mixing bowl, mix together cooked rice and onion mixture.
Add drained kidney beans and 2 tablespoons of reserved bean liquid and mix well.
Add basil, pepper flakes, oregano, 1/2 teaspoon of salt, pepper and parsley and mix to incorporate.
Cut the tops off on each pepper, remove seeds and membranes.
Prepare a shallow oven-proof casserole dish by brushing with 1 tablespoon of olive oil.
Place the peppers upright with the cut opening facing upwards.
Fill each pepper with the mixture to within 1/2 inch of the top.
In a small bowl, combine diced tomatoes and remaining 1/4 teaspoon of salt and mix well.
Spoon tomatoes equally into each pepper.
Add 1 tablespoon of reserved kidney bean liquid over the tomatoes in each pepper.
Cover dish tightly with aluminum foil and bake in preheated 350 F oven for 35 to 45 minutes or until peppers are tender.
Serve hot.
NOTE:  You may also use long grain white rice instead of brown rice.
For a nice presentation, select 2 sweet red peppers, 2 green peppers and 2 orange peppers.
Miss Julie's Pumpkin Meringue Pie
Category: fruits-and-vegetables
By Julie

Made from scratch with a graham cracker crust, this pumpkin meringue pie is surprisingly easy to make and melts in your mouth.

Ingredients:
1 ½ cups finely ground graham cracker crumbs
⅓ cup packed light brown sugar
6 tablespoons butter, melted
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon  (Optional)
1 (15 ounce) can pumpkin puree
1 cup heavy cream
¾ cup packed light brown sugar
½ cup whole milk
2 large eggs
1 teaspoon ground cinnamon  (Optional)
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
3 large egg whites, at room temperature
⅛ teaspoon cream of tartar
⅓ cup white sugar

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Mix graham cracker crumbs, brown sugar, melted butter, flour, and cinnamon together for crust until mixture is binding together. Press into a 9-inch pie plate. Line the crust with aluminum foil, gently pressing into place. Pour 1 inch of dry rice or dried beans onto the foil. Bake in the center rack of the preheated oven until golden, about 7 minutes. Transfer the crust to a wire rack to cool. Preheat the oven to 425 degrees F (220 degrees C). Whisk pumpkin, heavy cream, brown sugar, milk, eggs, cinnamon, ginger, cloves, nutmeg, and sea salt together in a bowl until well blended. Remove foil and rice or beans from crust and set on a baking sheet; pour in the filling. Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 C). Continue to bake until set, about 40 minutes. Transfer to a wire rack to cool. Raise the oven temperature to 375 degrees F (190 C). While the pie cools, make the meringue. Beat egg whites in a medium bowl using an electric mixer at medium speed until frothy, about 2 minutes. Add cream of tartar and continue to beat until soft peaks form, about 2 minutes more. Blend in sugar slowly; increase the mixer's speed to medium-high and beat until egg whites are stiff and glossy, about 2 minutes more. Spoon meringue onto the pie, using the back of a spoon to form small peaks. Return the pie to the oven and bake until meringue is golden brown, about 10 minutes. Transfer the pie to a wire rack to cool completely before serving.

Prep time: 40 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 55 mins
Yields: 1 9-inch pie

Calories: 451.9
Fat: 23.2 g
Saturated fat: 13.3 g
Carbohydrates: 57.8 g
Sugars: 44.8 g
Dietary fiber: 2.3 g
Protein: 6.1 g
Cholesterol: 111.7 mg
Sodium: 404.1 mg
Maple Walnut Brittle
Category: trusted-brands-recipes-and-tips
By California Walnuts

This homemade brittle is full of toasted walnuts and sweetened with maple syrup. Perfect for holiday gift giving or entertaining.

Ingredients:
¼ cup real maple syrup
1 cup granulated sugar
1 cup butter
¼ cup water
2 cups toasted walnut pieces

Directions:
In heavy bottomed saucepan, over medium heat, stir together syrup, sugar, butter, and water until melted and creamy. Continue to gently boil and do not stir until candy thermometer reaches 300 degrees F "hard crack". Immediately stir in walnuts and carefully pour hot mixture onto an ungreased cookie sheet and spread out to a thin layer with a wooden spoon. Cool completely. Break into large pieces and store in an airtight container.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 1 pound

Calories: 211.8
Fat: 16.9 g
Saturated fat: 6.5 g
Carbohydrates: 14.4 g
Sugars: 12.3 g
Dietary fiber: 0.9 g
Protein: 1.8 g
Cholesterol: 24.4 mg
Sodium: 2.1 mg
Aretha Franklin's Queen of Soul Ham


Ingredients:
whole cloves, light brown sugar, yellow mustard, maraschino cherries, ginger ale, pineapple rings, coconut

Directions:
Heat oven to 350 degrees F.
Using a paring knife, score the ham, creating a diamond pattern. Insert cloves into the corners of each diamond.
Place the ham on a rack set in a 12 x 15-inch roasting pan. Cover loosely with foil, and bake until ham appears juicy, about 30 minutes.
Place brown sugar and mustard in a medium bowl, and stir to combine.
Gradually add ginger ale to brown sugar mixture until a pourable consistency is achieved; you may not need the whole can.
Remove ham from oven and remove foil. Pour brown sugar mixture over ham.  Make sure you coat the sides too.
Cover ham with foil, return to oven, and cook for 1 hour, basting every 20 minutes.
Remove foil for last 20 minutes.
Remove ham from oven.
Arrange pineapple rings and maraschino cherries in a docorative pattern on ham, securing them with toothpicks.
Baste the fruit.
Bake ham until fruit is heated through, 7 to 10 minutes.
Sprinkle ham with coconut garnish, if desired.
Cinnamon Oranges


Ingredients:
oranges, sugar, ground cinnamon

Directions:
Place sliced oranges in a serving bowl., Mix sugar and cinnamon together in a small bowl., Sprinkle cinnamon/sugar mixture over oranges., Cover bowl and refrigerate at least one hour.
Baked Macaroni Tomatoes & Cheese


Ingredients:
macaroni, eggs, milk, stewed tomatoes, cheddar cheese

Directions:
Cook pasta til tender but firm, drain& return to pot.
Beat eggs with milk& add to macaroni; cook over low heat, stirring until no liquid remains& macaroni is cooked (about 3 mins].
Remove from heat& stir in tomatoes, breaking up with back of spoon, and soup.
Spoon ½ of mixture into greased casserole dish& sprinkle with ½ of cheese.
Top with remaining macaroni mixture& sprinkle with bread crumbs.
Bake, uncovered, at 375F for 25 minutes, sprinkle with remaining cheese& bake until melted.
Baked Chinese Five Spice Chicken


Ingredients:
olive oil, garlic cloves, onions, rice vinegar, salt, Chinese five spice powder, brown sugar, white sugar, chicken breasts, parsley, cilantro, fresh ground black pepper

Directions:
Preheat oven for 400 degrees. Put together garlic, five spice, vinegar, sugar and salt in a bowl. Mix together. Set aside.
Wash, clean and pat dry chicken breasts. Place chicken in a large ziploc, pour and cover chicken breasts with five spice mixture. Marinade for 30minutes to overnight.
Place chopped onions on a baking dish, drizzle with olive oil. Season with a pinch of salt and pepper. Put chicken on top of the onions. Put it in the oven and bake for 25 minutes or until chicken is tender and juice from chicken runs clear when pierced with knife. Chicken should be moist not dry.
Garnish with chopped parsley or cilantro and serve warm.
Enjoy!
Classic Cocktail Meatballs
Category: trusted-brands-recipes-and-tips
By Kraft

Like a little black dress, these appetizers are timeless favorites at cocktail hour. Show them off on a platter or keep them at a low simmer in a slow cooker.

Ingredients:
2 pounds lean ground beef
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup water
2  eggs
1 (12 ounce) jar grape jelly
1 (12 ounce) bottle chili sauce

Directions:
Heat oven to 400 degrees F. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in 2 foil-lined 15x10x1-inch pans sprayed with cooking spray. Bake 16 min. or until done (160 degrees F). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir to evenly coat.

Prep time: 20 mins
Total time: 36 mins
Yields: 50 meatballs

Calories: 137.8
Fat: 5.1 g
Saturated fat: 1.9 g
Carbohydrates: 14.4 g
Sugars: 8.7 g
Dietary fiber: 0.5 g
Protein: 8.4 g
Cholesterol: 40.2 mg
Sodium: 134.8 mg
Italian Subs - Restaurant Style
Category: world-cuisine
By John

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint.  You'll be glad you tried it!

Ingredients:
1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4  submarine rolls, split
1 cup dill pickle slices

Directions:
In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour. Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Prep time: 20 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 707.7
Fat: 47.3 g
Saturated fat: 16.5 g
Carbohydrates: 40.4 g
Sugars: 4.5 g
Dietary fiber: 3.3 g
Protein: 29.2 g
Cholesterol: 78.9 mg
Sodium: 2083 mg
Baked Sausage and Cheese Omelet


Ingredients:
eggs, milk, seasoning salt, bulk pork sausage, cheddar cheese, onion, fresh chives, parsley

Directions:
Beat eggs, milk, and seasoned salt together in a large bowl. Stir in sausage, cheese, and onion.
Pour egg mixture into a greased 8-inch-square baking dish.
Bake at 350 degrees for 40-45 minutes, or until eggs are cooked and omelet is set.
Cut into squares and garnish with herbs, if desired.
Quick Cheatin' Cheesecake for One


Ingredients:
graham cracker squares, low-fat cream cheese

Directions:
Spread graham wafer squares with cream cheese., Top with jam., Sandwich together and enjoy., Try it with chocolate flavored cream cheese, or try different flavors of jam.
Chicken, Shrimp, and Sausage Stew


Ingredients:
andouille sausage, chicken thighs, onions, green bell peppers, red bell peppers, garlic, dried oregano, dried thyme, paprika, diced tomatoes with juice, chicken broth, dry white wine, large shrimp

Directions:
In a large Dutch oven, saute sausage for about 4 minutes or until browned.
Transfer sausage to a large bowl.
Sprinkle chicken thighs with salt and pepper.
Add chicken to Dutch oven and saute until browned on each side.
Transfer chicken to the bowl with the sausage.
Discard all but 1 tablespoon of drippings.
Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
Add garlic, oregano, thyme and paprika; saute for 2 minutes.
Return sausage and chicken to Dutch oven.
Add tomatoes with juice, chicken broth, and wine.
Bring mixture to a boil.
Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
Add shrimp and simmer about 5 minutes or until no longer pink.
Season to taste with salt and pepper.
Tamilian Shrimp Curry


Ingredients:
shrimp, water, cumin, turmeric, whole black peppercorns, ginger, green chilies, onion, fresh tomato, sea salt, fennel seed, curry leaves

Directions:
Wash srimp. Remove veins and remove shells.
Bring water to a boil in a pot.
Add chopped onion and tomato (I may fry it in a little oil first until soft].
Grind shredded coconut , cumin ,turmeric, black pepper, & ground coriander in a spice or coffee mill.
Add this spice mixture and the fresh ginger to the boiling pot of water, onion and tomatoes.
Add the shrimp and cook covered over a low heat for 15 minutes.
Heat oil in a small frying pan and fry fennel seeds until (reddish] brown then add the curry leaves and green chilli.
When shrimp is cooked pour in fennel mixture.
Check for salt.
The consistency should be watery like sambar.
Coastal region shrimp kulambu (not sure of this words meaning, I think it means easy curry] is ready!
Serve hot with plain steamed rice.
Jamaican (Cornmeal) Porridge


Ingredients:
water, salt, yellow cornmeal, flour, milk, vanilla extract, cinnamon

Directions:
Bring salted water to a boil., Combine cornmeal and flour together in a bowl., Add milk slowly to make a smooth paste., Stir cornmeal paste into boiling salted water., Cover and cook on low heat for 15 minutes., Stir in vanilla, cinnamon, cover and simmer for 15 more minutes., Sweeten with condensed milk., Serve hot.
Warm up Your Winter With a Peppermint Mocha Coffee


Ingredients:
character(0]

Directions:
Prepare Chocolate Syrup T Disc in mug or heatproof glass.
Use same mug to prepare Espresso T Disc.
Top with remaining ingredients.
How to Make Peppermint-Coated Mug Rims: Moisten rim of mug with wet paper towel, then dip rim in finely crushed candy canes on a sheet of waxed paper. Let stand, inverted, on waxed paper until ready to fill with beverage and serve.
Special Extra: For a festive twist, add a candy cane to filled mug; use as a stir stick.
More beverage recipe ideas can be found at www.tassimo.ca.
Arugula and Walnut Pizza


Ingredients:
olive oil, garlic clove, baby arugula, walnuts

Directions:
Pre heat oven to 450°F.
Mix olive oil and garlic in a small bowl and let sit for 5 - 10 minutes for flavors to blend.
Brush pizza crust with garlic oil, spread arugula over top fallowed by the goat cheese and walnuts.
Bake 10-14 minutes. (use a pizza pan or cookie sheet for softer crust and for crispier crust bake directly on oven rack].
Sprinkle baked pizza with 1 to 1 1/2 tablespoons balsamic vinegar (careful to use just a light drizzle].
Slice and enjoy.
Bay Scallops Scampi


Ingredients:
olive oil, butter, bay scallop, garlic cloves, fresh lemon juice, white wine, capers, kosher salt, fresh ground black pepper, flat-leaf Italian parsley, lemon zest

Directions:
In a large heavy-bottomed skillet, heat the oil and half of the butter over medium-high heat until mixture starts to brown.
MAKE SURE THE PAN AND OIL MIXTURE IS VERY HOT - Transfer half of the scallops to the skillet and cook WITHOUT MOVING until seared: ABOUT 20 - 30 SECONDS.  Gently flip and sear on other side for another 20 - 30 SECONDS.  Remove from skillet; add remaining scallops and butter.  Cook in the same manner as the first batch.
Once the second batch of scallops is finished cooking, return the first batch to the skillet and give a quick, gentle toss.  Remove skillet from heat.
Add the garlic, lemon juice, wine and cappers.  Season with salt and pepper.  Give a gentle toss and place scallops on a warmed serving platter.  Garnish with parsley and lemon zest.  Serve immediately.
Serve with crusty Italian or French bread for dipping in the garlic-butter sauce.  This dish pairs nicely with steamed fresh asparagus or zucchini.
COOK'S TIP:  Scallops contain a lot of water that will gush out once they get hot - THEY NEED A LOT OF HEAT APPLIED QUICKLY.  Never crowd the scallops when cooking, otherwise they will steam instead of sear.
A.1. Slow Roasted Shredded Steak With Polenta #A1


Ingredients:
kosher salt, fresh ground black pepper, water, garlic cloves, prepared mustard, light brown sugar, lemon zest, lemon juice, potato starch, milk, garlic powder, parmesan cheese, butter

Directions:
Preheat oven to 275 degrees.
In an oven-proof dutch oven, with a tight fitting lid, heat vegetable oil over medium-high heat.  Season steak with 1 teaspoon salt and 1 teaspoon black pepper.  Place in dutch oven and cook on all sides until browned, approximately 2 - 3 minutes per side.
In a medium bowl, mix together the A.1., jam, 3/4 cup water, garlic, mustard, brown sugar, lemon zest and lemon juice.  Pour over steak, cover, and place in preheated oven.  Bake for 2 hours, until steak is fork tender.  Remove steak to a large plate, cover with foil and let rest.  Place the dutch oven with juices on stovetop over medium heat.  Remove approximately 1/2 cup of juice to heat-proof bowl, whisk in the potato starch, pour back into dutch oven; stir to combine.  Heat sauce until thickened, approximately 2 minutes; keep warm.
Using two forks, shred the steak into bite-sized pieces; keep warm.
Bring milk and remaining 1 1/2 cups water to boiling in a large saucepan over high heat.  Add in the garlic powder, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.  Gradually stir in the polenta and cook, stirring constantly, for approximately 3 minutes until thickened.  Stir in the parmesan cheese and butter.
To serve, spoon polenta into a serving bowl, top with shredded steak and gravy and enjoy!
Easy Polynesian Marinade


Ingredients:
sugar, soy sauce, white vinegar, garlic, black pepper

Directions:
"Mix all ingredients in a bowl until the sugar dissolves.  Add chicken, fish, or any other meat and marinate several hours or overnight."
Dark Chocolate Cream Bars


Ingredients:
butter, egg, pecans, eggs, powdered sugar, chocolate ice cream, vanilla, chocolate chips

Directions:
Preheat oven to 350°., Set aside 2/3 cup cake mix., At low speed, beat the remaining cake mix, butter and 1 egg until crumbly., Press into the bottom of a sprayed 9x13 pan., Bake at 350° for 10 minutes., Meanwhile, beat 2 eggs until frothy., Add 2/3 cup cake mix, powdered sugar, ice cream and vanilla, blend on low., Sprinkle chocolate chips over the baked base, pour filling over the chips., Bake another 30-40 min, top should spring back when lightly touched in center., Do not overbake., When cooled completely, sprinkle with powdered sugar, and cut into bars.
Roasted Garlic Hummus


Ingredients:
garlic, chickpeas, tahini, extra virgin olive oil, sea salt, lemon juice, warm water, cayenne, paprika, parsley

Directions:
To roast garlic, cut about 1/4" from top of head to expose garlic cloves. Wrap in foil, but before you close the foil, drizzle a little bit of olive oil onto the garlic.
Close tightly and roast in 400 degree oven for about 45 minutes or until garlic cloves are soft. Let cool.
Squeeze garlic pods into food processor. Add tahini, 4 tablespoons of the olive oil, sea salt, lemon juice, water, and optional cayenne. Process until smooth and creamy.
Place in serving dish, making a well in the middle, and pour remaining olive oil into well. Garnish with paprika and parsley.
Serve cold with warm pita chips.
Sweet Coconut Curry Bread (Abm)


Ingredients:
water, butter, bread flour, dry milk, brown sugar, salt, raisins, curry powder, bread machine yeast

Directions:
Add all ingredients to bread machine in order recommended by manufacturer., Bake on regular cycle, rapid-bake cycle, or delayed cycle., Don't use sweet bread cycle.