xiaoxl/recipe_data huggingface dataset:
Angel Cookies


Ingredients:
all-purpose flour, powdered sugar, salt, shortening, vanilla extract

Directions:
Preheat oven to 350.
In a large mixing bowl, sift together flour, powdered sugar and salt.
Add shortening, vanilla and chocolate chips and mix on low speed until just blended.
On floured countertop, roll dough into 1-inch cylinders.
Refrigerate dough for at least 30 minute or until firm enough to slice.
Line cookie sheets with parchment paper.
Remove dough from refrigerator and cut in 1/2 inch thick slices.
Place cookies on prepared cookie sheet and bake for about 10 minute.
Remove from oven and cool on wire rack.
Note: Food coloring can be added to batter to liven up the color of the cookies.
Little Mickey's Favorite Cheesecake
Category: desserts
By Scott Payer

This is a cheese cake recipe I made with my brother in mind.  He loves peanut butter, and will eat it straight from the jar.  I always try new peanut butter desserts out on him first since he is the expert.  If you don't have half-and-half you may substitute milk.

Ingredients:
1 ½ cups graham cracker crumbs
½ cup finely chopped peanuts
¾ teaspoon ground cinnamon
¾ cup butter, melted
3 (8 ounce) packages cream cheese
¾ cup peanut butter
1 cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2  eggs
1  egg yolk
¼ cup half-and-half cream
2 cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil. To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside. To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips. Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan.  Bake in the preheated oven for 40 to 50 minutes. Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 inch springform pan

Calories: 699.6
Fat: 53.4 g
Saturated fat: 27.6 g
Carbohydrates: 49.8 g
Sugars: 37.2 g
Dietary fiber: 3.5 g
Protein: 13.3 g
Cholesterol: 142 mg
Sodium: 402.9 mg
Beefy Jalapeno Corn Bake


Ingredients:
ground beef, onion, garlic, green bell pepper, parmesan cheese, eggs, milk, cornmeal, flour, baking powder, salt, cheddar cheese, onion

Directions:
Set oven to 350 degrees.
Grease a 13x9 baking dish.
In a skillet, cook beef with onion, garlic and bell pepper, until no longer pink, then season with salt and pepper; drain and add in Parmesan if using; set aside.
In a bowl, beat eggs, corn, milk and oil.
Combine the cornmeal, flour, baking powder and salt; add to egg mixture and mix well.
Pour half of the batter into a greased baking dish; sprinkle with 2 cups cheese; top with the beef, onion and jalapenos.
Sprinkle with remaining cheese; top with remaining batter.
Bake, uncovered for 55-60 mins or until a toothpick inserted into corn bread topping comes out clean.
Serve warm.
Sweet Corn and Black Bean Salad


Ingredients:
red onion, frozen corn, black beans, limes, juice of, honey, cilantro, cumin, cayenne

Directions:
Finely chop red onion and place in a bowl. Add corn and black beans. Coarsely chop cilantro and add to bowl.
In small bowl, mix lime juice with enough honey to take the sharpness away, season with a generous pinch of cumin. If you like spicy, spike it with a little cayenne.
Pour dressing over salsa and mix gently. Add salt and pepper to tas.
Double Chocolate Cake-Eggless


Ingredients:
all-purpose flour, brown sugar, granulated sugar, baking soda, salt, water, vinegar, vanilla

Directions:
Heat oven to 350°.  Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8x8x2 inches.  Or a round pan. Mix in remaining  ingredients except chocolate chips.  Sprinkle chocolate chips over batter. Bake 35 to 40  minutes or until toothpick inserted in center comes out clean.  Sprinkle with powdered sugar if desired.
*Do not use self-rising flour in this recipe.
Note:  Cake can be mixed in bowl if desired.
Candied Peanuts (Caramelized Peanuts)


Ingredients:
raw peanuts, sugar, water, salt

Directions:
Combine the sugar and water in a skillet. Cook over medium heat, stirring constantly, until the mixture thickens into a syrup.
Add the peanuts and continue stirring for about 10 minutes, or until the liquids evaporate and a sandy-textured sugar mixture coats the peanuts.
Lower the heat and continue stirring as the excess sugar in the pan begins to melt. This will take another several minutes. Once the syrup begins to form, it will turn from clear to golden to amber. Stir constantly, and be careful that the heat is not so high as to burn or darken the syrup too much.
When the syrup is a medium amber color and the sugary coating on the peanuts has glazed, add the salt if using and turn the peanuts out into your prepared pan. Spread the candied peanuts into a single layer to cool.
Be sure the caramelized peanuts are completely cool before storing in an airtight container.
Peachy Keen Smoothies


Ingredients:
vanilla yogurt, skim milk, honey

Directions:
Combine all ingredients in blender., Blend, until will mixed., Pour into glasses., Enjoy.
Black Bean Brownies (Gluten Free)


Ingredients:
black beans, eggs, baking powder, salt, vanilla, sugar

Directions:
Prehear oven to 350 degrees.
Lightly grease 8x8 square baking dish.
Combine the black beans, eggs, oil, cocoa powder, baking powder, salt, vanilla, and sugar in a blender.  Blend until smooth.  Pour the mixture into the prepared baking dish.  Sprinkle the chocolate chips over the mixture or mix into the batter.
Bake in a preheated oven until the top is dry and edges start to pull away from the sides of the pan, about 30 minutes.
I frost them by putting the remaining bag of chocolate chips on top of the brownies when they come out of the oven.  When melted, I spread them around.
Roasted Potatoes, Leeks and Cabbage


Ingredients:
green cabbage, baby red potatoes, leeks, olive oil, butter, caraway seed, salt, fresh ground pepper, fresh parsley

Directions:
Preheat oven to 400 degrees.  Line a jellyroll pan with foil.  Halve and core cabbage; cut each half into 6 wedges.
In large bowl, combine cabbage, potatoes, leeks, oil, butter, caraway, salt and pepper; toss gently to coat.  Spread in jellyroll pan.
Roast, gently stirring twice, until potatoes are golden brown and vegetables are tender, about 35 minutes.  If desired, sprinkle with parsley.
Walnut and Ricotta Stuffed Figs


Ingredients:
figs, roasted walnut, ricotta cheese, caster sugar, butter, brown sugar

Directions:
Preheat oven to 180°C or 160°C if fan-forced.
Cut the figs, from the top, into quarters. Be careful not to cut all the way through. Open slightly ( to look like a flower] . Place on a baking tray.
Combine the nuts, cheese and sugar in a small bowl. Divide the mixture and place into the top of the opened figs.
Cook figs, uncovered, about 10 minutes -- or until the figs are heated thru.
Meanwhile, combine the sauce, butter and brown sugar in a small saucepan. Stir over heat until the sugar dissolves. Simmer, uncovered, for 3 minutes.
To assemble- place 2 figs in each serving dish. Drizzle over the caramel sauce.
Bok Choy With Cashews


Ingredients:
bok choy, garlic cloves, onion, mushrooms, apple cider vinegar, low sodium soy sauce, raw cashews

Directions:
Chop bok choy and set aside. If you haven’t worked with bok choy before, see Anne Sainz’s notes above.
Coat large covered frying pan with oil.
Add garlic, onion, mushrooms and vinegar.
Cover and cook over medium heat, stirring frequently, adding small amounts of water if needed to prevent sticking.
Add bok choy, sesame oil and soy sauce and cook uncovered, stirring frequently, until bok choy is tender crisp, about 5 minutes.
Gently mix in cashews and serve.
Eastern North Carolina Barbeque Sauce
Category: side-dish
By Lori

This piquant and spicy vinegar-based sauce, popular in Eastern North Carolina, is not for lightweights! It's great for all meats, but best on pork.

Ingredients:
2 quarts cider vinegar
¼ cup salt
2 tablespoons cayenne pepper
3 tablespoons red pepper flakes
1 cup light brown sugar
1 tablespoon hot pepper sauce

Directions:
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.

Prep time: 10 mins
Total time: 3 hrs 10 mins
Yields: 2 quarts

Calories: 16.8
Fat: 0.1 g
Carbohydrates: 2.8 g
Sugars: 2.4 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 8.1 mg
Irish Cream Bon Bons


Ingredients:
walnuts, powdered sugar, irish cream, chocolate chips, butter

Directions:
Mix first four ingredients together., Chill in a freezer bag overnight., Roll into balls., Melt chocolate and paraffin mixing well., Then dip each ball into chocolate mixture., Let set.
Elvis Oatmeal Bars


Ingredients:
honey, rolled oats, dark brown sugar, egg, salt, bananas, vanilla extract, margarine, chocolate chips

Directions:
Preheat oven to 350F degrees., Beat the margarine and brown sugar until light and fluffy., Add egg, salt, bananas, vanilla and honey., Beat until mixed well., Stir in the oats, peanut butter and chocolate chips until blended thoroughly., Spread the mixture evenly in 13x9 coated pan., Bake in oven for 30-35 minutes., Let cool, then cut into thirty 1 x 2 inches bars.
Triathlete Power Muffins


Ingredients:
whole wheat flour, rolled oats, brown sugar, granulated sugar, baking powder, baking soda, cinnamon, allspice, carrots, milk, low-fat buttermilk, low-fat ricotta cheese, pumpkin, applesauce, vanilla, egg

Directions:
Mix the dry ingredients (flour through grated carrots] in a large bowl.
In a separate bowl, mix the wet ingredients (milk through egg whites].
Make a well in the dry ingredients, add wet mixture, and stir until just combined.
Fill greased muffin tins until almost full.
Bake for 20 minutes at 400 degrees.
Stuffed Spicy Chicken Breasts


Ingredients:
boneless chicken breast halves, mozzarella cheese, cheddar cheese, butter, margarine

Directions:
Mix together cheese cracker crumbs and taco seasoning mix and set aside., Pound chicken breasts til thin enough to roll up., Cut cheese into 6 equal portions., Place one piece in center of flattened chicken breast piece., Roll and seal., Dip into melted butter, then in crumb mixture., Place onto pan prepared with non stick spray., Bake at 350 degrees for 30 minutes or til done., Lift carefully onto serving plates.
Crock Pot Lentil Soup


Ingredients:
dried lentils, whole tomatoes, tomato sauce, water, carrot, onion, ham, salt, marjoram, dried mustard, brown sugar

Directions:
Mix all ingredients together in crock pot., Cook on low for 6 hours.
Chewy Coconut Cookies
Category: desserts
By N. Hoff

Lots of coconut and sugar make these cookies chewy and delicious.

Ingredients:
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
½ cup packed brown sugar
½ cup white sugar
1  egg
½ teaspoon vanilla extract
1 ⅓ cups flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C.) Combine the flour, baking soda, and salt; set aside. In a medium bowl, cream the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla until light and fluffy. Gradually blend in the flour mixture, then mix in the coconut. Drop dough by teaspoonfuls onto an ungreased cookie sheet. Cookies should be about 3 inches apart. Bake for 8 to 10 minutes in the preheated oven, or until lightly toasted. Cool on wire racks.

Prep time: 30 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 3 dozen

Calories: 75.4
Fat: 3.5 g
Saturated fat: 2.4 g
Carbohydrates: 10.5 g
Sugars: 6.8 g
Dietary fiber: 0.4 g
Protein: 0.7 g
Cholesterol: 11.9 mg
Sodium: 62.5 mg
Ice Cream Sandwich Treat


Ingredients:
ice cream sandwiches, Cool Whip

Directions:
Start by placing the ice cream sandwiches in a 9 x 13 freezer safe container.
In a large ziplock bag crash the whoopers into small pieces. Set aside 1/2 cup of crushed whoopers. In a large mixing bowl add the cool whip and the bag of whoopers. Mix together. Spread the mixture over the ice cream sandwiches. Spread the 1/2 cup of crushed whoopers over the top. Drizzle the chocolate syrup over the top. Freeze for about 3 hours.
Snack Nuts


Ingredients:
"cayenne pepper"

Directions:
Mix all ingredients together and place in a large ziplock baggie or bowl and shake or stir every hour or so until nuts have "absorbed" most of the oil and are evenly coated with the seasonings.
Store in an airtight container.
Chocolate S'mores Martini Recipe


Ingredients:
vodka, marshmallow cream, graham cracker, marshmallows

Directions:
Drizzle chocolate syrup in chilled martini glass.  Rub marshmallow cremem around the rim of the martini glass and coate with crushed graham crackers.
Shake vodka and liqueur over ice and pour into glass.
Place large marshmallow on skewer and dip end in chocolate syrup then in crackers.  Put on top of drink, serve happy guests!
How to Sprout Alfalfa


Ingredients:
character(0]

Directions:
On Day 1, do a H2O2 soak for 20 minute  Fill jar 1/10 full of alfalfa seed.  Fill the jar to the top with water and add approximately 1 Tbsp of diluted 3% Food Grade Hydrogen Peroxide per gallon of water.  Cover jar with mesh nylon window screen and secure with rubber band.  Allow seeds to soak for 20 minutes.
Also on Day 1, after the H2O2 soak, drain and fill the jar up again with water.  Add 1 tsp of Effective Micro-organisms (EM] per gallon of water.  Let this soak for 20 minutes.
Finally on Day 1, After the 20-minute EM soak, drain and fill the jar up again with water plus ocean mineral solution.  Use 1/2 tsp ocean mineral solution per gallon of water.  Let this soak for 8-12 hours.
Day 2-4, Rinse & drain at 45 degree angle, 2-3 times per day.  After soaking, drain water and put jar upside down at about a 45 degree angle out of direct sunlight.  Rinse and drain seeds 2-3 times per day, for 2-3 days.  Make sure there is good air circulation.  With proper air circulation, you will be less likely to have mold.  A fan or open windows are helpful.  Optimal temperature is around 70 degrees F.
Day 5-6, Rinse & drain at 45 degree angle, 2-3 times per day. When sprouts grow tails about 1/2 inch long, place sprouts in diffused light for a few days.  Continue rinsing 2 or 3 times per day.
Day 6, When sprouts are 1-2” in length, they are ready to harvest.
LEMON SQUARES


Ingredients:
all-purpose flour, fine salt, cornmeal, icing sugar, unsalted butter, eggs, sugar, buttermilk, fresh lemon juice, lemon zest, baking powder, icing sugar

Directions:
1. For crust, preheat oven to 350ºF (180ºC]. Butter and line the bottom of an 8-inch (20-cm] square baking pan with parchment paper. Combine flour, salt, cornmeal and icing sugar. Cut in butter until the texture of coarse meal (dough will be crumbly]. Press dough into pan and bake for 15 to 18 minutes, until it just begins to colour around the edges. Allow to cool completely.
2. For filling, whisk together all ingredients for filling until smooth and pour over crust. Bake for 25 to 30 minutes, until set and a crust is visible on top of the squares. Allow to cool at room temperature for 20 minutes, then chill for at least 2 hours.
3. Cut squares and serve dusted with icing sugar.
Salmon Quiche
Category: breakfast-and-brunch
By Stef

My father made this while I was growing up on the holidays for family who didn't like turkey or ham. It's become a staple in my holiday dinners as well. I have never served it to someone who didn't love it and beg for the family recipe after. We always make two and freeze one for later! It is excellent paired with a side of grilled asparagus.

Ingredients:
1 (8 ounce) package Cheddar cheese, cubed
¼  onion, diced
4  eggs
1 (12 fluid ounce) can evaporated milk
1 pinch salt
1 pinch ground black pepper
1 pinch garlic powder
1 pinch dried parsley
1 pinch dried sage
1 (14.75 ounce) can salmon, drained, flaked and bones removed
1 (9 inch) frozen pie crust
½ cup shredded Cheddar cheese, divided

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Place 8 ounces of cubed Cheddar cheese, onion, eggs, and evaporated milk into a blender. Season with salt, pepper, garlic powder, parsley, and sage, then blend until smooth. Spread salmon over the pie crust. Sprinkle 1/4 cup of shredded Cheddar cheese then pour the egg mixture on top. Top with the remaining 1/4 cup of shredded Cheddar cheese. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 1 9-inch pie

Calories: 442.6
Fat: 28.9 g
Saturated fat: 13 g
Carbohydrates: 16.3 g
Sugars: 5.3 g
Dietary fiber: 1 g
Protein: 28.6 g
Cholesterol: 166.2 mg
Sodium: 606.4 mg
Baked Fish Parcels


Ingredients:
soy sauce, lemon juice, cornflour, garlic clove, carrot, green beans, asparagus

Directions:
Preheat the oven to 200° C with a baking tray in the centre of the oven.
Measure the soy sauce and lemon juice into a small bowl. Add the cornflour and mix until the are no lumps, then stir in the sweet chilli sauce, garlic and chopped coriander (if using].
Cut the carrot into thin julienne's and top and tail the beans or trim the asparagus spears and cut them diagonally into 5cm pieces. Place a 30x40 cm piece of baking paper (or foil] on a dinner plate (this stops the sauce running off] and place half the vegetables in the middle. Place one serving of the fish on top of the vegetables, then drizzle the stack with half the sauce. Fold up the edges of the baking paper (or foil] sheets and seal loosely with paperclips. Repeat the process on another sheet of paper or foil.
Carefully lift the parcels onto the hot baking tray in the oven, then bake at 200° C for 12 minutes. Remove the tray from the oven and allow the parcels to cool for a few minutes before serving with rice or noodles.
Pumpkin Spice Cookies


Ingredients:
wheat flour, brown sugar, oats, prune, pumpkin, milk, baking soda, vanilla, baking powder

Directions:
Combine all wet ingredients.
Stir all dry ingredients together.
Add to the wet ones.
I use my ice cream scoop which holds approximately 1/4 cup batter/dough. Going on that, you'll get 12 extremely large cookies.
Bake at 350°F for 15 minutes.
STEAK AND STILTON PIES


Ingredients:
olive oil, beef chuck, garlic cloves, yellow onions, celery ribs, carrots, rosemary, stout beer, flour, mustard powder, bay leaf, unsalted butter, mushrooms, Stilton cheese, puff pastry, egg

Directions:
Heat oil in an 8-qt. saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10–12 minutes; transfer to a bowl. Add garlic, onions, celery, carrots, and rosemary to pan; cook until soft, 10–12 minutes. Add beer; cook until almost dry, 18–20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, covered partially, until beef is barely tender, about 1½ hours; set aside. Heat butter in a 10" skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.
Heat oven to 375°. Divide beef mixture among four 6" pie tins (12 oz. each]. Roll pastry into a 14" square; cut out four 6" circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.
Chicken With Spinach, Garlic and Tomato Sauce


Ingredients:
boneless skinless chicken breast halves, garlic cloves, olive oil, spinach, tomato sauce, plum tomato, tamari, soy sauce, white wine

Directions:
Grill chicken breasts for 5 minutes on each side, until cooked through but not dry.
Meanwhile, lightly brown the garlic in the oil in a nonstick skillet over medium-high heat.
Add the spinach and cook, tossing gently, just until leaves are wilted.
Add the tomato sauce, tamari and wine.
Toss well until coated and thoroughly heated.
Place spinach mixture on top of cooked chicken breasts.
Makes 4 servings.
Rhubarb Muffins


Ingredients:
butter, unsweetened applesauce, sugar, Splenda sugar substitute, eggs, vanilla extract, nonfat yogurt, all-purpose flour, baking soda, baking powder, rhubarb, brown sugar, all-purpose flour, cinnamon, butter

Directions:
Cream butter, sugar and splenda in a mixer.
Beat in apple sauce + eggs one at a time; add vanilla extract.
Mix flour, baking soda and baking powder in a bowl, add 1/2 to mix; beat - add yoghurt - beat - add remaining flour mix.
Stir in rhubarb.
Add batter to medium muffin cups.
In small bowl - mix topping ingredients and sprinkle on top of muffins.
Bake at 350 F - for 25 min or until golden.
Ranch Dressing - Low Salt


Ingredients:
buttermilk, light mayonnaise, light sour cream, flat leaf parsley, fresh basil, dried basil, garlic, mustard powder, onion powder, celery seed, ground black pepper, dried thyme, dill weed

Directions:
"Mix all ingredients together well, and refrigerate until well chilled (at least 1 hour]. If you can chill it for 24 hours before using it, the flavors will have longer to meld."
Smashed Chickpea Greek Salad Sandwich


Ingredients:
chickpeas, mayonnaise, feta cheese, fresh lemon juice, red wine vinegar, red onions, kalamata olive, cucumber, dried oregano, grape tomatoes, tomatoes

Directions:
Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. They come off easily by rolling them around on the paper towel. You can leave them on, but I like to remove them.
In a medium bowl, using a fork or potato masher smash the chickpeas, mayonnaise(or yogurt, and feta cheese together. Add in the lemon juice, red wine vinegar, red onion, kalamata olives, cucumber, and oregano. Mix until combined. Season with salt and pepper, to taste.
Spread chickpea salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves and tomatoes. The filling will make 3-4 sandwiches, depending on how thick you layer it on and how big your bread is. Enjoy!
Note: You can also eat this salad with pita chips or crackers. It is also good inside of a pita pocket. Serve with gluten-free bread or crackers, if you are eating gluten-free.