xiaoxl/recipe_data huggingface dataset:
Sarasota's Roasted Red Pepper Vinaigrette


Ingredients:
garlic, shallots, olive oil, honey, red pepper flakes, salt, pepper

Directions:
"Dressing  --  If you are using jarred red pepper, drain and then add them and all the other ingredients to a food processor and blend. That is it! Also, don't worry if you get a little of the roasted red pepper liquid in the food processor as well, it is all good flavor and it won't affect the dressing.  Once pureed, remove and transfer to a measuring cup or small bowl.  Perfect salad dressing.  If you want add the red pepper flakes, it adds a nice kick.  But if not, just leave them out. Still a great dressing and so simple."
Chocolate-Ricotta Muffins
Category: bread
By HOOKEDONJESUS

A friend of mine who owns a bed and breakfast gave me this recipe, and these chocolate-ricotta cheese muffins are fantastic. Great for breakfast, a snack, and also great in lunch boxes.

Ingredients:
nonstick cooking spray with flour
2 ⅓ cups all-purpose flour
1 cup white sugar
¾ cup semisweet chocolate chips
2 teaspoons baking powder
¾ teaspoon salt
1 cup ricotta cheese
2 large eggs, lightly beaten
1 ⅓ cups milk
1 teaspoon vanilla extract
¼ cup canola oil

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour. Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl. Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended. Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 198.6
Fat: 7.3 g
Saturated fat: 2.5 g
Carbohydrates: 29.6 g
Sugars: 15.9 g
Dietary fiber: 0.9 g
Protein: 4.7 g
Cholesterol: 26 mg
Sodium: 183.2 mg
Secret Ingredient Peanut Butter Chocolate Buckeye Candy (Vegan)


Ingredients:
garbanzo beans, maple syrup, vanilla extract, sea salt, chocolate chips

Directions:
Drain and rinse the chickpeas. If you want to remove the clear outer skin of the chickpea feel free. It does make for a smoother texture, but is not necessary.
Place the chickpeas, maple syrup and extract in a food processor fitted with a metal blade. Process on high for 30 seconds. Scrape down the sides. Add the peanut butter and salt. Pulse to combine.
At this point, how the dough comes together varies. You basically want to add enough powdered peanut butter (or flours] to form a sort of dough. I generally add 2-3 tablespoons of powder, process and see where its at. The dough should be fairly smooth and able to roll into ball.
Place the mixture in a bowl, cover with a lid or plastic wrap and chill at least 4 hours; or overnight. The mix needs time to firm and for the flavors to come together. Beans take a while to fully absorb flavor.
When the mix is thoroughly chilled, use a measuring teaspoon to scoop a slightly heaping amount and form into a ball. The ball should be about 1” in diameter. I usually get about 40 or so balls. Resist the urge to make these big. The chocolate layer will add to the overall size and richness.
Place the chocolate chips and oil in a microwave safe bowl. Microwave chocolate on high in 20 second bursts – stirring after each interval. Microwave until completely melted. NOTE: If you find the chocolate is too thick for dipping, add another 1/2 teaspoon of oil.
Pour some or all of the melted chocolate into a small mug to give some depth for dipping.
Using a toothpick, pierce a peanut butter ball and dip it into the melted chocolate until it's about half-way up the candy. Alternatively, you could place the ball onto a fork and dip it into the chocolate that way. If you find the chocolate is a little thick for dipping, you can add a teaspoon of vegetable oil to thin it out.
Place the dipped balls on a parchment lined cookie sheet. Chill for an hour or two to set.
Best served at room temperature. Enjoy!
Because we don't eat all of these immediately, I generally store them in an airtight container in the refrigerator. Like stated above, these are best served without a chill. The peanut flavor comes through better.
Cindy's Breakfast Casserole
Category: breakfast-and-brunch
By Cindy in Pensacola

The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!

Ingredients:
cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3  green onions, minced
2 cups shredded Cheddar cheese, divided
10  eggs
2 cups milk
1 teaspoon salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet. Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet. Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish. Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes. Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese. Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese. Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Prep time: 10 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 511.4
Fat: 31.7 g
Saturated fat: 14.7 g
Carbohydrates: 24.4 g
Sugars: 5.9 g
Dietary fiber: 2.1 g
Protein: 33.3 g
Cholesterol: 378.4 mg
Sodium: 1258.2 mg
Low Fat Shepherd's Pie!


Ingredients:
canola oil, carrots, onion, Worcestershire sauce, dried rosemary, dried basil, dried parsley, pepper, tomato paste, peas, potatoes, skim milk, light butter

Directions:
In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes].
Turn heat up to medium, and add in ground beef.  Cook until no longer pink.
Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices.  Reduce heat and simmer uncovered for 15 minutes.
While sauce is simmering, bring a large pot of water to a boil.  Add in potatoes.  Cook for about 15-20 minutes until tender.  Drain water, add in butter and milk, and mash with a potato masher.
Preheat oven to 400 degrees.
Pour meat and vegetable mixture into a 13x9 casserole baking dish.  Top with mashed potatoes.
Bake in oven for about 20 minutes until potato topping begins to golden up.
CITRUS CRANBERRY SAUCE


Ingredients:
granulated sugar, cranberries, orange zest, lemon zest

Directions:
In a medium saucepan over medium heat, combine orange & apple juice and sugar. Stir until sugar is dissolved and then bring it to a boil.
Add cranberries, stir and return to a boil. Reduce heat to medium-low and add orange & lemon zest; stir. Let simmer gently for 10 minutes, stirring occasionally.
Remove from heat and let it cool completely before transferring to the refrigerator.
Breakfast Cheesecake
Category: desserts
By Kelly Loney

These cheesecake pastries are a family favorite for breakfast OR dessert! Dust with powdered sugar before serving and store leftovers in the refrigerator.

Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1  egg, separated
¾ cup sugar
1 teaspoon lemon juice
½ teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Press 1 package's worth of crescent rolls, still connected, onto the bottom of a greased 9x12-inch baking dish. Combine cream cheese, egg yolk, sugar, lemon juice, and vanilla extract in a bowl; beat with an electric mixer until fluffy. Spread mixture on top of the crescent roll "crust" in the baking dish. Cover cream cheese filling with the second package of crescent roll dough and brush with egg white. Bake in the preheated oven until puffed up and golden, 25 to 35 minutes. Remove from oven and allow to cool.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 15 bars

Calories: 265.5
Fat: 17.1 g
Saturated fat: 8.3 g
Carbohydrates: 22.6 g
Sugars: 12.2 g
Protein: 4.8 g
Cholesterol: 45.3 mg
Sodium: 327.8 mg
Coney Hot Dog Sauce


Ingredients:
hamburger, onion, cumin, chili powder, Tabasco sauce, paprika, brown sugar, ketchup, beef bouillon granules, oregano, garlic powder, tomato paste, hot water

Directions:
Brown hamburger and drain well.
Combine with all other ingredients in a slow cooker and cook on low for 6 hours.
Not sure how much this makes -- we package it in 1 cup servings for my husband and me.
Rosemary Potato Wedges for the Air Fryer
Category: side-dish
By Bibi

Try these rosemary potato wedges in your air fryer. They are quicker and just as tasty as roasting them in your oven, and you don't need to heat up the whole house to do them! I used the recipe for papa's seasoning salt from this site. Serve with your favorite aioli or dipping sauce.

Ingredients:
2  russet potatoes, sliced into 12 wedges each with skin on
1 tablespoon extra-virgin olive oil
2 teaspoons seasoned salt
1 tablespoon finely chopped fresh rosemary

Directions:
Preheat an air fryer to 380 degrees F (190 degrees C). Place potatoes in a large bowl and toss with olive oil. Sprinkle with seasoned salt and rosemary and toss to combine. Place potatoes in an even layer in fryer basket once air fryer is hot; you may need to cook them in batches. Air fry potatoes for 10 minutes, then flip wedges with tongs. Continue air frying until potato wedges reach the desired doneness, about 10 minutes more.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 servings

Calories: 115.3
Fat: 3.5 g
Saturated fat: 0.5 g
Carbohydrates: 19.2 g
Sugars: 0.8 g
Dietary fiber: 2.5 g
Protein: 2.2 g
Sodium: 465.3 mg
Mum's Peach Upside-Down Cake


Ingredients:
butter, sugar, egg, flour, salt, baking powder, milk, vanilla, butter, brown sugar

Directions:
soften shortening and add sugar gradually.  Add beaten egg and beat until it is fluffy.  Sift flour, salt and baking powder together, and add alternately with milk and vanilla.  Beat well after each addition.
Melt butter for topping and pour into baking pan.  Sprinkle brown sugar over the butter.  Drain peaches and arrange fruit over the butter-sugar base.
Grease pan around edges above the base.  pour the batter on top of the topping.  It will not cover entirely, but it will be close, and will expand when baked.
Bake in a preheated 350 F oven for 45 minutes.  Let cool for 5 minutes and turn cake upside-down, and patch if needed.
Greek Cream Cheese-Stuffed Chicken
Category: world-cuisine
By chikkin

A delicious creamy blend of Greek flavors rolled up in chicken. I just threw this together last night and it turned out amazing. I made 3 chicken breasts and still have a huge bowl of filling. I am going to try to make several other dishes with it. Tonight - stuffed burgers. Tomorrow - filling on rye bread topped with shrimp or cucumber as an appetizer. It might also be delicious with lamb, fish, or in a pita wrap with lettuce. Experiment with this filling because it is delicious all on its own. Serve with Greek salad or side dish of choice.

Ingredients:
6  skinless, boneless chicken breast halves, or more to taste
1 (8 ounce) container whipped cream cheese
¾ cup crumbled feta cheese
1  tomato, diced
1 (6 ounce) can chopped black olives
¼  onion, chopped
¼ cup chopped fresh spinach

Directions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut each chicken breast from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Mix cream cheese, feta cheese, tomato, olives, onion, and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each chicken breast closed and place on a piece of aluminum foil. Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 6 servings

Calories: 355.7
Fat: 23.2 g
Saturated fat: 12.1 g
Carbohydrates: 6.6 g
Sugars: 4 g
Dietary fiber: 1.3 g
Protein: 30.4 g
Cholesterol: 128.2 mg
Sodium: 817.9 mg
Old-Fashioned Chicken Noodle Soup


Ingredients:
chicken thighs, salt, pepper, carrots, celery ribs, onion, garlic cloves, tomato paste, fresh thyme, red pepper flakes, low sodium chicken broth, bay leaves, chicken breast half, fresh parsley

Directions:
Dry chicken thighs with paper towels and season with salt and pepper.
Heat oil in 12-inch skillet over med-high heat until just smoking.
Brown chicken thighs well on both sides, 6-8 minutes.
Transfer to plate, let cool slightly, and discard skin.
Pour off all but 1 tablespoon fat left in pan.
Add in carrots, celery, and onions; cook over medium heat until vegetables are softened, 7-10 minutes.
Stir in garlic, tomato paste, thyme, and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in 1 cup chicken broth, scraping up any browned bits; transfer to slow cooker.
Stir remaining 7 cups broth and bay leaves into slow cooker.
Nestle browned chicken with any accumulated juice into slow cooker.
Season chicken breast with salt and pepper, wrap in foil packet, and lay on top of soup.
Cover and cook until chicken is tender, 4-6 hours on LOW.
Remove foil packet, open it carefully (watch for steam], and transfer chicken breast to cutting board.
Transfer chicken thighs to cutting board.
Let all chicken cool slightly, then shred into bite-size pieces, discarding skin and bones.
Let soup settle for 5 minutes, then remove fat from surface using large spoon.
Discard bay leaves.
Cook egg noodles in boiling salted water until tender, then drain.
Stir cooked noodles, shredded chicken, and peas into soup and let sit until heated through, about 5 minutes.
Stir in parsley, season with salt and pepper to taste, and serve.
Broccoli & Cheese Rice (Crock Pot)


Ingredients:
frozen broccoli, milk, onion

Directions:
"Throw everything in the crock pot, stir to coat everything. Cook on high for 2-3 hours or until broccoli & rice is done to your liking."
5-4-3-2-1 Pear Cake


Ingredients:
flour, sugar, milk, eggs, baking powder, pear, butter

Directions:
"Combine flour, sugar and baking powder.  Set aside.  In another bowl, mix the milk, eggs and oil.  Combine both bowls and put mixture in a pie plate that was previously buttered.  Peel pear and cut thin slices to put on top of cake.  Add slices of butter and sprinkle maple flakes on top of cake if wanted.    I sometimes add dried cranberries or fresh blueberries to.  Put in preheated oven at 350 for about 35 -40 minutes."
Bison Burgers With Spicy Aioli


Ingredients:
coconut oil, onion, garlic cloves, tomato paste, ground cumin, sea salt, ground black pepper, cayenne pepper, Dijon mustard, tomato paste, garlic clove, canola oil, olive oil, lemon juice, cayenne pepper, sea salt, iceberg lettuce, tomatoes, red onion

Directions:
For the burgers: Heat the coconut oil in a large nonstick skillet set over medium heat. Cook the onions and garlic, stirring occasionally, until translucent, 3 to 4 minutes. Transfer to a large bowl and cool for 5 minutes.
Add the bison, tomato paste, cumin, salt, black pepper and cayenne pepper to the onion mixture, and stir to combine. Form into four 1-inch-thick burgers. Place the skillet back over high heat, add the burgers and cook until an instant read thermometer registers 160 degrees F, 5 to 6 minutes per side. Remove from the pan and rest the burgers for 3 to 5 minutes.
For the aioli: In a small bowl whisk together the mustard, tomato paste, yolk and garlic. While whisking continually, slowly drizzle in the canola and olive oils, until all the oil is incorporated and the mixture is thick and glossy. Whisk in the lemon juice and season with cayenne pepper and salt.
Place each patty in a lettuce leaf, then top with tomato slices, shaved red onion and 2 teaspoons of the spicy aioli; wrap the burgers in the lettuce and serve with kale chips.
Cook's Notes: If you have concerns about salmonella, replace the egg yolk and oils with canola mayonnaise.
Steak Fingers for Rare Steak Lovers


Ingredients:
flour, soy sauce, fresh coarse ground black pepper

Directions:
Cut up Round Steak or Sirloin Steak into finger-sized pieces (about 1" or so in diameter, but no thinner or the meat will cook too fast], about 1/3 to 1/4 pound per person.
(To make slicing easier, place the meat in the freezer for about 30 minutes before slicing.].
Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. (You can use a plastic bag for the flour-dipping part.].
Repeat Step 3, then place all the meat on a plate or platter. (At this point, if I want the pieces to turn out especially rare, I put them back into the freezer for a bit before cooking.].
When you get a plateful of breaded Steak Fingers prepared, quickly place them into a frying pan of heated vegetable oil one at a time. They should really sizzle as soon as you drop them into the oil. As soon as the entire plateful of meat is in the oil, begin turning the pieces. As soon as you have finished turning all the pieces, begin taking them out to drain on a paper towel covered plate. Sprinkle with cracked pepper and serve over hot rice with a salad.
NOTE: The entire frying process should only take a few minutes. DO NOT LEAVE THE STOVE OR THEY WILL OVERCOOK. The meat may turn out tough if it is cooked well done.
P.S. These steak fingers heat well the next day for lunch, just so long as they are not cooked well done to begin with.
Caramel-Apple Crisp
Category: desserts
By Kinza

Yummy warm apple dessert. If desired, serve with whipped cream and additional caramel topping.

Ingredients:
½ cup caramel topping
½ teaspoon ground cinnamon
6 large baking apples, peeled and cut into 1/2-inch slices
⅔ cup all-purpose flour
½ cup packed brown sugar
½ cup cold butter, cut into small pieces
⅔ cup quick cooking oats

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Stir the caramel topping and cinnamon together in a bowl. Toss in the apples, mixing until evenly coated. Spread apple mixture into an 8-inch square baking dish. Mix flour and brown sugar into the same bowl used to mix the apples. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. Stir in the oats, then crumble over the apples. Bake in the preheated oven until the apples are tender and the topping is golden brown, 45 to 50 minutes.

Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 8-inch square pan

Calories: 469
Fat: 16.5 g
Saturated fat: 9.9 g
Carbohydrates: 82 g
Sugars: 40 g
Dietary fiber: 6.7 g
Protein: 3.8 g
Cholesterol: 40.9 mg
Sodium: 211.6 mg
Lemon and Herb Scented Spring Vegetables


Ingredients:
carrot, salted butter, olive oil, garlic clove, dried thyme, rosemary, asparagus, lemon, sea salt, black pepper, lemon juice

Directions:
In a steamer, cook carrots until very al dente - about 2-3 minutes. Remove to a bowl and set aside.
Heat olive oil and butter together in a deep saute pan until butter melts and is bubbling slightly.
Add garlic and cook until fragrant, about 1 minute.
Add thyme, rosemary and asparagus and cook 1 - 2 minutes, until asparagus is bright green.
Add carrots, lemon zest, salt and pepper to the pan and toss lightly to mix.
Saute 4 minutes longer, then remove from heat and stir in the lemon juice.
Homemade Egg Noodles


Ingredients:
egg, milk, salt

Directions:
Beat egg in a mixing bowl; add milk and salt, mix well.
Gradually add enough flour (I use my hands] until dough forms a ball and can be handled without sticking.
Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through] let sit 20 minutes.
Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter], then horizontally to desired length.
Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours.
Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.
Creamy Lemon Parmesan Rice


Ingredients:
water, arborio rice, onion, garlic, fresh parsley, butter, dried basil, fresh lemon juice, lemon zest, parmesan cheese

Directions:
Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
Add in the onion and garlic; saute for about 3 minutes.
Add in 4 quarts water and bring to a boil over high heat.
Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
Add the hot rice to the mixture; stir to melt butter.
Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
Season with salt and pepper.
Sprinkle with more Parmesan cheese if desired.
Caitlin's Peanut Butter Cookies


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

Directions:
Preheat oven to 375 degrees.
Beat butter in large mixing bowl till soft.
Add sugars gradually to butter, blending till creamy.
Beat in egg, peanut butter, salt, and baking soda, till well combined.
Add flour to the batter, mixing well, then vanilla.
If using, add the chocolate chunks at this point. Batter will be stiff.
Roll dough into small balls and place on greased cookie sheet.
With the tines of a fork, press 'tic-tac-toe' design into cookies. These don't spread too much, so you'll be flattening them to about 1/2-inch high.
If you used chocolate chunks, the pattern won't be perfect--that's fine!
Bake about 15 minutes, till golden brown.
Remove carefully while still warm, and let cool on wire rack.
Hailey's Favorite Cheese Sauce


Ingredients:
butter, flour, butter, cayenne pepper, nutmeg, extra-sharp cheddar cheese

Directions:
Roux:
Melt butter over medium heat until it bubbles.  Remove from heat and slowly whisk in the flour.  The roux should be dry and not runny.  Don't let the butter get brown or you will have a discolored sauce.  Set aside.
Sauce:
Combine the milk, butter, cayenne and nutmeg in a saucepan, stirring occasionally over medium heat until it just starts to boil.  Whisk in the roux mixture slowly.  The milk should be about twice as thick from where you started.  Remove from heat and slowly whisk in the grated cheese, stirring constantly.
Serve warm over broccoli.
Refrigerate leftovers, the sauce will thicken in the fridge.  To re-use it just microwave it a little to soften it.