xiaoxl/recipe_data huggingface dataset:
Apple Oatmeal Cookies I
Category: desserts
By Laura S.

A delicious fruity variation on oatmeal cookies.

Ingredients:
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ cup shortening
¾ cup white sugar
2  eggs
1 cup rolled oats
1 cup diced apple without peel
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the shortening and sugar.  Beat in the eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, and salt; stir into the sugar mixture until well blended. Fold in the walnuts, oats and apples. Drop dough by spoonfuls about 2 inches onto ungreased cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Let cool on wire racks.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 3 dozen

Calories: 89.9
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 9.4 g
Sugars: 4.7 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 10.3 mg
Sodium: 50 mg
Peachy Poppy Seed Muffins


Ingredients:
butter, margarine, granulated sugar, eggs, vanilla, Robin Hood all-purpose flour, poppy seeds, baking soda, salt

Directions:
PREHEAT oven to 350ºF. Cream butter and sugar. Add eggs and vanilla; mix well.
COMBINE flour, poppy seeds, baking soda and salt. Add to creamed mixture, alternately with baby food. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full.
BAKE at 350ºF  for 20-25 minutes, or until top springs back when lightly touched. Cool 10 minutes, then remove from pans; transfer to racks and cool completely.
You can use other types of baby food such as apple or apricot.
English Beef Soup (Beef & Split Pea)


Ingredients:
beef, water, salt, barley, peppercorns, onions, carrot, celery, parsley

Directions:
Combine cold water, top round cut in small pieces and salt in a 4-quart soup pot.
Bring to a boil slowly, skim thorougly and add barley, split peas and peppercorns.
Cover and simmer gently for 1 1/2 hours.
Add chopped onions, carrots and celery and simmer 1/2 hour longer, stirring frequently.
To serve, sprinkle with chopped parsley.
Sweet Polish Sausage
Category: world-cuisine
By Bea Gassman

This is an excellent way to prepare Polish sausage with no hint of greasiness to it!

Ingredients:
2 pounds kielbasa sausage, cut into 1 inch pieces
⅓ cup Worcestershire sauce
1 tablespoon fresh lemon juice
1  onion, chopped
½ cup brown sugar
2 dashes hot pepper sauce
⅔ cup water

Directions:
Place sausage in a large saucepan. Add water to cover and simmer over low heat for 1 hour. Drain, remove sausage and set aside. Preheat oven to 350 degrees F (175 degrees C). In the same saucepan combine the Worcestershire sauce, lemon juice, onion, sugar, hot pepper sauce and  water. Bring all to a boil, stirring. Place reserved sausage in a 9x13-inch baking dish and cover it with the sauce mixture. Bake at 350 degrees F (175 degrees C) for 1 hour.

Prep time: 1 hr
Cook time: 1 hr
Total time: 2 hrs
Yields: 4 servings

Calories: 836.7
Fat: 62 g
Saturated fat: 21 g
Carbohydrates: 40.9 g
Sugars: 34 g
Dietary fiber: 0.4 g
Protein: 28.2 g
Cholesterol: 149.8 mg
Sodium: 2296 mg
-- Shahi Tukra --


Ingredients:
sugar, water, milk, raisins, cardamom powder

Directions:
Remove bread edges and cut bread into triangle or square shape slices.
Toast them in oven at 200°F (93.3333°C] until dry. This process takes out moisture from bread which helps to absorb less ghee when deep frying. used to sun dry the bread or use couples of days old bread.
Boil milk in a heavy bottomed pan and then reduce heat to simmer and cook until milk reduces to ¾ to its original quantity. Keep stirring milk to avoid solids sticking to the bottom and burning. Add half of cardamom powder and keep them aside.
Toast nuts in ghee and keep them aside.
In batches, deep fry dried bread slices in ghee to golden brown color and place them on absorbent paper.
In another pan, boil sugar and water until the syrups thickens little bit. Add remaining cardamom powder.
Add few fried bread slices to sugar syrup until bread slices are soft. Arrange softened  slices in a serving bowl.
Do previous step with the remaining fried bread slices in batches. Discard syrup if there is any left over or use it for other recipes.
Pour warm milk on softened bread slices and garnish with toasted nuts.
Serve warm or chilled depending on your preference. I like warm though.
Ww Watermelon Fruit Salad


Ingredients:
watermelon, honeydew melon, lime juice, brown sugar, banana, coconut, peanuts

Directions:
In a large salad bowl combine watermelon, honeydew, lime juice and sugar. Toss., Add banana sliced and toss., Sprinkle with coconut and peanuts and toss again.
No Pasta "pasta" Bake With Spaghetti Squash for Two


Ingredients:
spaghetti squash, part-skim ricotta cheese, parmesan cheese, parsley flakes, garlic clove, part-skim mozzarella cheese

Directions:
Preheat oven to 350 degrees.
Fill a small baking dish with 1/2 to 3/4 of an inch of water.
Cut the spaghetti squash in half and place flat side down in the water. Cover with foil and bake for 40 minutes.
In a small bowl, combine ricotta, Parmesan, parsley, Italian seasoning and salt and pepper. Use a garlic press to crush the garlic clove and add it to the mixture.
When the squash is finished cooking, allow it to cool long enough to be handled. Use a fork or spoon to scrape the flesh of the cooked squash. Use long strokes lengthwise and the squash will come out looking much like spaghetti.
Empty the water out of the baking dish and spray it with fat free cooking spray. Return the squash flesh to the baking dish.
Combine the ricotta mixture with the squash and spread evenly in the baking dish.
Spread the spaghetti sauce over the squash and ricotta mixture and spread the mozzarella cheese evenly over the top. Sprinkle more parsley flakes over the top to add color.
Bake uncovered in the 350 oven for 30 minutes or until the mozzarella begins to bubble and turn brown.
Allow the dish to cool for 5-10 minutes before eating.
Coyote Chow


Ingredients:
Teddy Grahams honey graham snacks, sugar, sugar, ground cinnamon, ground nutmeg

Directions:
Preheat oven to 350 degrees.
Combine popcorn, grahams, cereal, pineapple and fruit bits in large bowl; mix lightly. Transfer to 15 by 10-inch jelly roll pan. Spray mixture generously with cooking spray.
Combine sugar, cinnamon and nutmeg in small bowl.
Sprinkle half of the sugar mixture over popcorn mixture; toss lightly to coat. Spray mixture again with additional cooking spray.
Add remaining sugar mixture; mix lightly.
Bake snack mix 10 minutes, stirring after 5 minutes.
Cool completely in pan on wire rack.
Add raisins; mix lightly.
No Bake Nutella Cheesecake


Ingredients:
butter, cream cheese, sugar, vanilla extract, cocoa powder, Cool Whip, ganache, heavy cream

Directions:
Combine Oreo crumbs with melted butter.
Press crumbs into the bottom and halfway up the sides of a 9 inch pie pan. Set in refrigerator to firm.
Beat cream cheese, sugar, vanilla extract, Nutella and cocoa powder together in a large bowl until smooth and well combined.
Gently stir in the Cool Whip.
Pour filling into crust and smooth the top.
Refrigerate for about 4-6 hours or until firm.
Remove cheesecake from springform pan and place on cake plate.
To make the ganache, place the nutella into a medium bowl. Bring the cream to a boil in the microwave, then pour over the nutella. Whisk until smooth.
Let the ganache to cool slightly and thicken before pouring over cheesecake.
Sprinkle chopped Ferrero Rocher over the top of the cheesecake.
Refrigerate until serving.
Unstuffed Cabbage Roll Soup


Ingredients:
cabbage, ground turkey, lean ground beef, yellow onion, garlic cloves, eggs, egg substitute, stewed tomatoes, chicken broth, vegetarian chicken broth, brown sugar, cayenne, Worcestershire sauce, nutmeg, bay leaf, rice

Directions:
Saute onion and garlic in a large skillet for about a minute. Add meat and cook, stirring often, until meat is no longer pink. Drain well and return to pan.
Meanwhile, remove tough outer leaves from cabbage & remove core. Shred cabbage if not using a bag of shredded cabbage.
Add cabbage into pan and saute with the meat just until the cabbage begins to soften.
Add remaining ingredients and bring to a boil. Reduce heat and allow to simmer until rice is done. You can keep this on low for a long time if you like or even toss everything into a crock pot and keep on low.
To serve, ladle into bowls and garnish with a dollop of sour cream if desired. Remember- whoever finds the bay leaf is the lucky one! Just do not eat it!
Korean Salad with Sesame Dressing
Category: salad
By funinthesun

This Salad is usually eaten along with Galbi (Korean BBQ short ribs)

Ingredients:
1 head red leaf lettuce
4  green onions (white part only)
¼ cup soy sauce
5 tablespoons water
2 teaspoons white sugar
¼ cup distilled white vinegar
2 tablespoons sesame oil
1 tablespoon red pepper flakes

Directions:
Wash, rinse and dry lettuce leaves; cut into bite-size pieces and place in a salad bowl. Slice the white parts of the green onions lengthwise into long thin strips (if they curl as you slice them, they are perfectly thin); add the sliced onions to the salad bowl. In a small mixing bowl, whisk together the soy sauce, water, white sugar, vinegar, sesame oil, and red pepper flakes. Directly before serving, pour the dressing over the lettuce and green onions in the salad bowl and toss to coat.

Prep time: 10 mins
Total time: 10 mins
Yields: 5 salad servings

Calories: 79.5
Fat: 5.9 g
Saturated fat: 0.8 g
Carbohydrates: 6.1 g
Sugars: 2.8 g
Dietary fiber: 1.6 g
Protein: 2 g
Sodium: 740.1 mg
Pickled Shrimp
Category: appetizers-and-snacks
By Shauna James Ahern

If you didn't grow up in a coastal town in the South, you might never have eaten pickled shrimp with your Thanksgiving dinner. But since you can use frozen shrimp in this recipe, it might be time to try. Briny and a bit spicy, this pickled shrimp is full of flavor. You can make this dish the day before the feast for a faint pickle taste or leave them in the refrigerator for a week before, which means you'll bring something with huge personality to the table. Either way, this might become a tradition for your family. Good for a week.

Ingredients:
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons kosher salt, divided
3 large lemons, zested and juiced
¼ cup finely chopped flat-leaf parsley
2 tablespoons pickling spice
2 cloves garlic, finely chopped
½ teaspoon red pepper flakes
1 cup extra-virgin olive oil
3 large shallots, thinly sliced lengthwise

Directions:
Fill a large bowl with ice-cold water. Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain the shrimp and transfer to the bowl of cold water until chilled, 3 to 5 minutes. Drain again. Combine remaining 1 tablespoon salt, lemon zest and juice, parsley, pickling spice, garlic, and red pepper flakes in a bowl. Pour in olive oil and whisk together to make the pickling oil. Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour the pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

Prep time: 30 mins
Cook time: 7 mins
Total time: 1 day
Yields: 1 pound of shrimp

Calories: 650.3
Fat: 57.4 g
Saturated fat: 8.2 g
Carbohydrates: 18.4 g
Sugars: 1.5 g
Dietary fiber: 4.5 g
Protein: 20.9 g
Cholesterol: 172.6 mg
Sodium: 3088.6 mg
Spanish Rice With Peppers


Ingredients:
olive oil, garlic cloves, boneless lean pork, parsley, salt, paprika, black pepper, saffron, onion, green pepper, water, tomatoes, short-grain rice, medium grain rice, beef broth, vegetable broth

Directions:
Heat the oil in a skillet & brown the garlic & pork on all sides. Once done remove the garlic & pork then sauté the onion & peppers in the oil for 5 minutes.
Mash the garlic into a puree & place into a large casserole along with the pork. Add the parsley, spices, tomatoes, onions, peppers & water, stirring throughly.
Meanwhile, preheat the oven to 425. Then heat the broth in a sauce pan until it begins to boil.
Pour the boiling broth into the casserole then stir in the rice. Cover & cook in the oven for 20 minutes.
Check on the rice, stirring & adding more water if needed. Then return to the oven for another 15-20 minutes. Remove once the rice is tender & there is no more liquid. Let stand for 5 minutes before serving.
Creamy Garlic Salad Dressing


Ingredients:
red wine vinegar, mayonnaise, garlic, black pepper, powdered sugar

Directions:
Combine all ingredients in a blender., Blend for 1 minute., Refrigerate for 1 hour before serving.
Lobster (or crab) Newburg For Two


Ingredients:
butter, shallot, red bell pepper, flour, chicken broth, dry sherry, lobsters, half-and-half, parmesan cheese

Directions:
In lg skillet, melt butter; saute shallot and red pepper.
Add flour and stir until mixed; add broth and sherry.
Simmer for 3 minutes.
Add mushrooms; simmer 5 minutes.
Add lobster or crab and half and half.
Do not boil, but let this mixture heat through.
Spoon into 1 qt casserole dish.
Sprinkle with breadcrumbs and Parmesan cheese.
Place under broiler until breadcrumbs are light brown.
Honey-Glazed Apple Pear Tart


Ingredients:
all-purpose flour, frozen puff pastry, bartlett pear, golden delicious apples, unsalted butter, light brown sugar, ground cinnamon, honey, mascarpone cheese

Directions:
Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper or grease with nonstick cooking spray. Dust a cutting board with flour and unfold the puff pastry onto it. Dust more flour over the puff pastry and gently roll out the creases. Transfer the puff pastry sheet to the parchment paper-lined baking sheet. Using a fork, pierce a border around the edge of the puff pastry, 1/2-inch from the edges. Prick the center of the pastry as well, about 10 times all over.
In a bowl, combine the sugar, and cinnamon. Arrange the pear, and apple slices on top of the pastry in 4 rows or diagonally, overlapping fruit slices and avoiding the border. Brush the fruit with melted butter and top with cinnamon-sugar.
Bake the tart for 15 minutes, or until the pastry is golden brown and beginning to puff. Brush honey over the fruit and bake for an additional 5 minutes. Serve warm with mascarpone cheese.
The Best Amish Meatloaf Recipe


Ingredients:
onion, eggs, ketchup, pepper, bacon, ketchup, salt, dry mustard, dark brown sugar, pepper

Directions:
Mix first 7 ingredients throughly together and pack into a loaf pan.
Next put the strips of bacon on top and bake for an hour at 350F degrees.
While waiting, mix the sauce ingredients together.
After the hour is up, pour and smooth the sauce onto the meatloaf and cook another 15 to 20 minutes.  I have sometimes added 1/2 teaspoon of garlic salt instead of the salt to the sauce mixture and that is also delicious!
Hershey's Chewy Peanut Bars


Ingredients:
all-purpose flour, granulated sugar, light brown sugar, baking powder, salt, butter, margarine, eggs, sweetened condensed milk, coconut flakes

Directions:
Heat oven to 350°F and grease 13x9 baking pan.
In a large bowl stir together the flour, granulated sugar, cocoa, brown sugar, baking powder and salt.
Add butter; cut in with pastry blender or with hands until mixture is well blended, resembling coarse crumbs.
Add eggs;  mix well.
Spoon mixture into prepared pan, pressing firmly onto bottom of  pan.
Bake 8 to 10 minutes or until mixture is set. Remove from oven;  sprinkle peanut butter chips on top.
Drizzle sweetened condensed milk  evenly over chips; top with coconut. Return to oven; bake 20-25 minutes  or until lightly browned on top.
Cool completely in pan on wire rack.
Cut into 24 bars.
Recipe may be reprinted courtesy of the  Hershey Kitchens.
New Zealand Lolly Log Cake


Ingredients:
butter, coconut

Directions:
Melt butter, stir in condensed milk, cool.
Stir in Fruit Puffs (cut into four] and crushed biscuits.
Shape into log and cover with coconut.
Refrigerate.
Mom's Old Fashioned Cream Pie


Ingredients:
sugar, flour, half-and-half

Directions:
In a two-quart bowl, mix the first 4 ingredients together.
Fold the beaten egg whites in until all are well mixed.
Pour into unbaked pie shell of 9inch pan.
Sprinkle nutmeg on top and bake at 325 degrees for 1 hour.
When taken from oven, filling will seem a little shaky, but when cooled, will be creamy.
Prep time does not include making pie crust.
Just-Right-Everytime Corn on the Cob


Ingredients:
water, sugar, butter

Directions:
Shuck the corn. DO NOT shuck until JUST before you are ready to put it in the pot.
Fill a pot with cold water.  Use a big enough pot so the ears of corn are not crammed into it. Sprinkle a pinch of sugar in the water to heighten the sweetness of the corn.
Bring the water to a boil. When the water comes to a rapid boil, the corn is done. Depending on how big a pot you use, this can take anywhere from 5 to 15 minutes.
Remove the corn immediately. Ideally, you will serve it right then. If not, put in a bowl or on a plate and cover loosely with foil. Anything is better than leaving it in the pot of boiling water : ].
Spread with butter and enjoy!
Best Navy Bean & Bacon Soup


Ingredients:
navy beans, bacon, celery, carrot, onion, garlic clove, chicken broth, salt, pepper, green onions

Directions:
In the bottom of your pot, saute celery, garlic, carrot, onion, and bacon until the bacon is cooked through and the vegetables are soft.
Add navy beans and chicken broth to the vegetables.
Simmer until heated through.
Add seasoning to taste.
Bring to a boil, then lower heat and simmer for 20 minutes or so.
If soup gets too thick, add more chicken broth.
Discard bacon.
Remove half of soup and place in a blender or food processor. Pulse a few times and add mixture back to the pot.
Serve with fresh chopped green onions. Can substitue other fresh onions if desired.
Diced ham may be substituted for bacon and left in the soup.
Lasagne


Ingredients:
onion, garlic cloves, stewed tomatoes, tomato paste, parsley, Worcestershire sauce, basil, oregano, rosemary, sea salt, pepper, sugar, baking soda, low fat cottage cheese, mozzarella cheese, parmesan cheese

Directions:
Brown ground meat in large dutch oven or 6 quart pan.  Add chopped onion and minced garlic.  Once meat is brown and the onion & garlic are translucent stir in stewed tomatoes and tomato paste.
Cook lasagne noodles according to package instructions.  (I always add an exra noodle or two.].
While noodles are boiling, add  spices  to meat mixture.  Continue cooking until meat sauce is thick, stir often.
Add sugar to meat sauce, Stirr well.
Remove meat sauce  from heat and carefully stir in baking soda.
Prepare a 9 x 13  pan by lightly spraying pan with cooking spray and spread a thin layer of meat sauce on bottom of pan.
Lay three noodles side by side on top of meat sauce.
Spread 1/3 of cottage cheese on top of noodles.
Sprinkle one cup motzerella cheese over cottage cheese.
Spread 1/3 of meat sauce over motzerella cheese.
Lightly sprinkle parm cheese over meat sauce.
Repeat last 5 steps 2 more times.
Bake in pre-heated 350 degree over for 30 minutes or until bubbly.  Let set 5-10 minutes before serving.
Elegant Buttermilk Cinnamon Blueberry Muffins


Ingredients:
unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cake flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, buttermilk, fresh blueberries, frozen blueberries, cinnamon, granulated sugar, unsalted butter

Directions:
Preheat oven to 350°.
Grease or line 12 muffin cups.
Combine cinnamon and sugar for the topping in a small bowl and set aside.
In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Scrape down the sides of the bowl, then beat in the vanilla.
Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
Gently fold in the blueberries.
Spoon the batter into the muffin cups to about 1/2 full.
Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.
Hot Cheese Bites


Ingredients:
butter, cheddar cheese, flour, cayenne pepper

Directions:
Mix all ingredients thoroughly.
Chill mixture for 2 hours.
Roll into small balls.
Place balls on a cookie sheet and flatten slightly. (the bottom of a glass works well for this].
Bake at 400 for 5 minutes.
Frozen Blackberry Mousse


Ingredients:
fresh blackberries, powdered sugar, vanilla

Directions:
Line 12 serving muffin pan with foil baking tins.  Place blackberries in a bowl and crush slightly.  Set aside.
In a large mixing bowl combine whipping cream, sugar, and vanilla.  Beat with an electric mixer on medium high speed until soft peaks form.
Fold in crushed berries and spoon into lined muffin cups.
Freeze until firm.  To serve remove baking tins and place on desert plates.  can be garnished with fresh berries and shaved chocolate to dress it up!
Tuna Muffins


Ingredients:
cooked rice, tuna in water, cheddar cheese, parsley, onion, seasoning salt, milk, eggs, lemon juice, seasoning salt, parsley, butter, margarine

Directions:
Mix first eight ingredients together and lightly press into a very well greased muffin tin.
Bake at 375 F for 15 minutes. Tops should just start to brown & bubble.  Note - baking time will vary with size of muffin tins.
Let cool about 5 minutes to allow for easier removal from pans then turn out onto individual serving dishes.
Combine sauce ingredients and drizzle over top of muffins.
Carrot Relish


Ingredients:
carrots, granulated sugar, fresh lemon juice, fresh lemon rind

Directions:
Combine carrots, sugar, juice and rind.
Taste.
If you want a sweeter relish, add more sugar.
Mix well; refrigerate a few hours before use.
Tea-Scented Mandarins


Ingredients:
mandarin oranges, clementines, black tea, honey, ground cardamom

Directions:
Place orange (or clementine] segments in a small bowl.
Pour tea over them and drizzle with honey; sprinkle with cardamom.
Chicken Biryani


Ingredients:
basmati rice, butter, onion, bay leaf, cardamom pods, cinnamon stick, turmeric, chicken breasts, curry paste, raisins

Directions:
Soak the rice in warm water, then wash in cold until the water runs clear.
Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.
Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
To serve scatter over the rest of the coriander and the almonds.
Provencal Seasoning Salt


Ingredients:
"coarse salt"

Directions:
Add salt to a coffee grinder, herb mill or small food processor.
Process until the granules are of table salt size.  ( Time will vary according to which type of appliance you're using. In my little Handy Chopper it takes less than 20 seconds.].
Pour in the herbes de provence and process until the pieces are small enough to pass through a salt shaker.  Again, time will vary.
Store in a salt shaker or spice container with shaker top.
Voila!  You've made your own special seasoning salt.
Acadia's Citrus Smoothie


Ingredients:
1% low-fat milk, vanilla ice cream

Directions:
In blender ad orange juice, pineapple juice, milk, ice cream, sherbert and creamer and blend on hight for 2-3 minutes or until there are no lumps.
Makes 4 eight ounce servings or 2 sixteen ounce servings.