xiaoxl/recipe_data huggingface dataset:
Apple-Pecan Crisp (Crock Pot)


Ingredients:
granny smith apples, lemon juice, flour, dark brown sugar, cinnamon, salt, butter, pecans, vanilla ice cream

Directions:
Place apples in a lightly greased 6-quart slow cooker; drizzle with lemon juice, and toss to coat.  (the apples can be cut ahead of time and covered in water].
Combine flour and next 3 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal.  (this can be made ahead of time and chilled].
Sprinkle half of the mixture over apples, making sure that each slice is coated, then top with the remaining topping.
Cover and cook on HIGH 1-1/2 - 2 hours or until apples are tender.  Let sit for 15 - 30 minutes to cool slightly.  Sprinkle with pecans.
Serve warm with ice cream.
Note:  I cooked the toasted pecans with the apples and I quite enjoyed them that way.
Orzo, Pea, and Pepper Salad


Ingredients:
water, olive oil, Dijon mustard, garlic clove, pepper, green onions, red bell pepper, orzo pasta

Directions:
In a large bowl whisk together vinegar, water, olive oil, mustard, garlic, and pepper until well blended.  Stir in green onions and bell pepper.
Fill a large pot 3/4 full of water and bring to a boil.  Add pasta and cook 6 minutes.  Add peas and cook until pasta is al dente and peas are tender-crisp (2 - 3 minutes].  Drain.
Add orzo and peas to the large bowl and toss gently to combine and coat evenly.
Cool to room temperature, stirring occasionally.
Cilantro Turkey Burgers With Pepper Jack Cheese and Avocado


Ingredients:
lean ground turkey, cilantro, garlic cloves, Worcestershire sauce, cumin, onion powder, salt, cracked black pepper, canola oil, monterey jack pepper cheese, avocado, tomatoes

Directions:
In a large bowl mix together turkey, cilantro, garlic, Worcestershire, paprika, cumin, granulated garlic, onion powder, salt, and pepper, until combined.  Form into 4 patties.
Heat a large non-stick skillet to medium-high heat; coat with the oil.  Add burgers and cook for about 4 minutes on each side, or until cooked to 170 degrees and no longer pink in the center.  Place cheese slices on top of burgers and cover or tent with aluminum foil to melt cheese.
Place burgers on buns and top with avocado slices (1/4 of the avocado per person], jalapenos (if using], and tomatoes.
Mango Mousse With Raspberry Sauce


Ingredients:
sweet mangoes, orange gelatin, boiling water, fresh raspberry, water, sugar

Directions:
Dissolve the gelatin in the boiled water.
Place in the blender the mangoes, cream, condensed cream and the gelatine.
Mix well for 3 minutes.Put in a bowl, and refrigerate for 1 hr at least.
In a small saucepan, place the water, raspberries and sugar. Cook until raspberries are dissolved and it turns like a sauce (add cornstarch, if it's too watery].
Serve the sauce over the mousse.
Italian Balsamic Salad Dressing


Ingredients:
olive oil, honey, thyme, Dijon mustard, shallots, lemon juice

Directions:
Place all ingredients in a small bowl or blender., Blend well using a blender or hand blender., Serve immediately or refrigerate.
Homemade Window Cleaner


Ingredients:
"water"

Directions:
"Use Squeegee and Cleaning Cloths."
Orchard's Finest Whipped Cream


Ingredients:
heavy cream, powdered sugar

Directions:
BEAT heavy cream and powdered sugar until stiff. Blend in preserves; refrigerate.
SERVE with angel food cake, pound cake, pudding or ice cream.
Frozen Pistachio Cookie Dessert


Ingredients:
margarine, skim milk, instant pistachio pudding mix, Cool Whip Lite

Directions:
Soften ice cream while preparing crust.
Place cookies in a food processor or blender; cover and process until fine crumbs form.
Stir in butter.
Set aside 1 cup for topping.
Press remaining crumb mixture into an ungreased 13x9 dish.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
Gradually add ice cream; mix well.
Fold in whipped topping.
Spread over crust.
Sprinkle reserved crumb mixture over top, pressing down lighty.
Cover and freeze for 4 hours or overnight.
Remove from freezer 20 minutes before cutting.
Banana and Peanut Butter Toast


Ingredients:
banana, creamy peanut butter, egg, milk, butter, salt, maple syrup

Directions:
Spread bread slices with peanut butter (only one side of each slice].
Arrange half of sliced banana on one slice of bread.
Cover with another slice of bread (peanut butter side down].
Heat a nonstick frying pan and grease with butter.
Coat sandwich with egg and milk mixture and grill for 2 minutes on each side.
Served garnished with remaining sliced banana and hot syrup.
Dill Vinaigrette
Category: side-dish
By Rinnie

It's pretty tasty!

Ingredients:
¼ cup vegetable oil
2 tablespoons red wine vinegar
1 ½ teaspoons white sugar
½ teaspoon dried dill weed
⅛ teaspoon salt
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
⅛ teaspoon dry mustard
⅛ teaspoon ground black pepper

Directions:
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, garlic powder, dry mustard and pepper. Blend until smooth, cover and refrigerate until chilled.

Prep time: 15 mins
Total time: 15 mins
Yields: 0.25 cup

Calories: 263.8
Fat: 27.6 g
Saturated fat: 3.6 g
Carbohydrates: 5.2 g
Sugars: 3.3 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 147 mg
Pecan Sticky Buns


Ingredients:
butter, brown sugar, ground cinnamon, pecans, butterscotch pudding, butter

Directions:
Grease a Bundt or angle food baking pan.
Place frozen rolls in the pan. *see 2 alternate prep suggestion below.
Mix together all ingredients.
Pour dry ingredients over frozen rolls, cover loosely with sprayed plastic wrap overnight until morning. OR --
OR --  Roll the frozen rolls individually in the melted butter, then roll in the dry ingredient mixture. Place them in the bundt pan and sprinkle the remainder of the mix over top.  Cover with plastic wrap sprayed with nonstick spray.
Place in a cold oven on a cookie sheet to catch any overflow drips.
IN THE MORNING:
Remove from oven, uncover and GENTLY dot or brush with 2 T butter. Remove drip pan if desired.
Preheat the oven to 350°F.
Bake for 25-30 minutes until golden brown.
Invert while hot and serve.
Cantonese Shrimp


Ingredients:
medium shrimp, cornstarch, garlic, fermented black beans, gingerroot, ground pork, beef, green onions, egg, dry sherry, soy sauce, sugar, cornstarch, chicken broth

Directions:
Peel and devein the shrimp.
Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time].
Peel and smash the garlic.
Rinse the black beans under hot water, then drain well.
In separate bowls, combine the First and Second Sauces so they are ready to be added.
Cook the shrimp in boiling salted (1 tsp] water for 30-40 seconds.
Drain and pat dry.
Place on a platter.
Heat a wok and add the oil.
Heat for 15 seconds, then add the ginger slices.
Stir until lightly browned, then add the garlic.
Stir until lightly browned.
Remove and discard both.
Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
Stir vigorously to mix and break up the meat.
Cook until the meat is no longer pink and add the green onions.
Stir another 30 seconds, add the shrimp, and stir to mix well.
Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
Shovel the contents of the wok to one side.
Mix the Second Sauce quickly and pour down the vacated side of the wok.
Stir to thicken with the point of the spatula.
Mix with the shrimp.
Reduce the heat.
Pour the beaten egg over the shrimp.
Allow to set for 15 seconds then fold in slowly until soft threads appear.
Stir gently to mix.
Remove to a platter and serve immediately.
Instant Pot® Vegetarian Cabbage Soup
Category: soups-stews-and-chili
By sashman

Bursting with cabbage, green beans, and lots of other vegetables, this vegetarian soup is easy to make in the Instant Pot®.

Ingredients:
3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
3 stalks celery, chopped
4 cloves garlic, chopped
1 small head cabbage, shredded
2 cups 1-inch pieces fresh green beans
1 ½ teaspoons kosher salt
6 cups unsalted vegetable stock
1 (15 ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (15 ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to heat for 3 minutes.  Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes. Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and stir in dill and parsley. Serve hot.

Prep time: 15 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 176.1
Fat: 7.1 g
Saturated fat: 1 g
Carbohydrates: 25 g
Sugars: 11.3 g
Dietary fiber: 6.9 g
Protein: 4.2 g
Sodium: 961.6 mg
Baked Rice


Ingredients:
long grain rice, chicken broth, butter, parsley flakes, garlic powder

Directions:
Combine all ingredients together in a 2 quart casserole., Cover and bake in 350 degree oven for 40-45 minutes.  Fluff with fork.
Red Potato Parmesan and Chive Drop Biscuits #RSC


Ingredients:
all-purpose flour, granulated sugar, baking soda, parmesan cheese, dried chives, eggs

Directions:
Place potatoes in medium sauce pan, cover with water, bring to a boil, and cook 10 to 12 minutes or until potatoes are soft;  drain.  Cover potatoes with cold water, drain again, then mash slightly using a potato masher.  Measure 2-cups mashed potatoes.  Set aside to completely cool.
Heat oven to 450°F  Spray large cookie sheet with cooking oil spray.
In a large bowl whisk  flour,  sugar,  baking soda, Ranch seasoning mix, 4 tablespoons parmesan cheese and 3 tablespoons dried chives.   Add mashed potatoes and mix gently.
In a separate large bowl beat eggs, oil and yogurt with a wire whisk; mix dry ingredients into egg mixture in two batches.  Do not over stir.
Drop 1/4 cup dough 1-inch apart onto cookie sheet.  In a small dish mix remaining 1 tablespoon each parmesan cheese and chives; sprinkle on biscuits.  Bake at 450F for 10 to 11 minutes or until lightly browned.
Lazy Chicken In Herbed Sauce


Ingredients:
broiler-fryer chicken, butter, fresh lemon rind, basil, oregano, lemon juice

Directions:
Preheat oven to 325°F.
Brown chicken in oil-butter mixture.
Remove with a slotted spoon and place in a baking dish.
Combine remaining ingredients, pour over chicken, cover and bake for 1-1 1/4 hours.
Cheese Tortellini With Walnut Pesto


Ingredients:
walnuts, fresh flat-leaf parsley, garlic cloves, parmesan cheese, olive oil, salt, fresh ground black pepper, butter

Directions:
In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.
Cook the tortellini, in a large pot of salted water*, until just done.  The cooking time will depend on the brand you use (mine takes 8 minutes and you could use the fresh you find refrigerated in the grocery. I don't reccomend the dried tortellini] Reserve 1/2 cup of the pasta water. (Don't forget this!  It is easy to do].
Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. Mix until the butter melts.
If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.
*The water should be as salty as a broth.
Cauliflower Popcorn
Category: side-dish
By Meg Mitchell

So easy and a good after school snack. My kids love it!

Ingredients:
1 large head cauliflower, broken into small florets
1 tablespoon olive oil
½ teaspoon garlic salt

Directions:
Preheat oven to 400 degrees F (200 degrees C). Whisk olive oil and garlic salt together in a large bowl; add cauliflower and toss to coat completely. Spread cauliflower out onto a baking sheet. Bake in the preheated oven until golden and tender, 15 to 18 minutes.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 82.7
Fat: 3.6 g
Saturated fat: 0.5 g
Carbohydrates: 11.2 g
Sugars: 5 g
Dietary fiber: 5.3 g
Protein: 4.2 g
Sodium: 289.6 mg
Cold Yogurt Soup With Vegetables


Ingredients:
cucumbers, plain yogurt, sour cream, lemon juice, garlic cloves, olive oil, white pepper, sea salt, chili pepper, celery, cucumbers, croutons

Directions:
Cut cucumber into smaller pieces and finely chop in a food processor. Reserve 2 tablespoons of chopped cucumbers for garnish.
Add yogurt, sour cream, lemon juice, garlic, olive oil, ground white pepper and sea salt. Pulse until smooth. If the soup is too thick, add some water and adjust the soup consistency according to your preference. Cover and refrigerate for at least 2 hours or overnight.
Just before serving, prepare the vegetables and make croutons to garnish the soup.
Pour the soup into bowls and garnish with finely chopped pepper, tomato, and cucumber and grated celery. Top with sizzling, crunchy croutons.
Fried Fresh Smelts


Ingredients:
smelt, salt, butter

Directions:
Clean fish, and remove the heads.
Rinse fish well, and drain.
Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides.
Serve immediately.
George Washington Pound Cake


Ingredients:
butter, sugar, eggs, cake flour, vanilla extract, salt

Directions:
Thoroughly grease and flour a 12-cup Bundt or tube pan, then shake out excess flour. Heat oven to 350 degrees.
Beat butter and sugar until light and fluffy, about three minutes in a stand mixer or more with a handheld mixer. Scrape down sides of the bowl once or twice. Add eggs one at a time, beating well about 30 seconds after each egg. In between additions of egg, scrape down sides of bowl to ensure thorough mixing of ingredients.
Fold in cake flour. Add vanilla and salt. Pour mixture into prepared pan and bake 35 to 40 minutes, or just until a wooden toothpick inserted in the center comes out clean.
Cool the cake in the pan for about 10 minutes. Run a table knife around the edges to loosen them as needed. Then turn the cake out on a rack to cool completely.
Chicken and Sweet Potato Waffles


Ingredients:
all-purpose flour, mashed sweet potato, baking powder, butter, salt, walnuts, pecans, all-purpose flour, mashed sweet potato, baking powder, butter, salt, walnuts, pecans, flour, salt, pepper, onion powder, garlic powder, dried thyme

Directions:
Roast sweet potato at 350F for 45-1hr, until tender.
Let potato completely cool then mash potato well.
In a bowl mix egg yolks, milk, butter, potato mash until well blended. Whisk dry ingredients in a large bowl. Add potato mixture and blend.
Using an electric mixer, beat egg whites in another bowl until stiff peaks form. Fold eggs whites in waffle batter.
Coat waffle iron with nonstick cooking spray and follow the directions according to the manufacture.
In a bowl submerge the chicken tenders in milk, hot sauce and egg whites 15 minutes.
In another bowl combine about 1 1/2 cup of flour with all spices listed above. Mix all spices together well in flour.
Take a few strips of the milk batter chicken and place in the flour mixture, turning them over to coat them thoroughly on both sides. Continue coating chicken tenders until they are all coated and ready to cook.
Heat oil in deep fryer or frying pan to 350-375°F.
When oil is heated begin cooking tenders a few at a time. Cook them for about 5-6 minutes or until golden brown.
When chicken is golden and crispy. Place tenders on top of chicken pour warm maple syrup over chicken and waffle sprinkle with chopped walnuts or pecans if desired. Enjoy!
Basic Vegan Pancakes for One


Ingredients:
whole wheat flour, baking powder, salt, vanilla-flavored soymilk, sugar, cinnamon, nutmeg, blueberries, strawberry

Directions:
Combine flour, baking soda, salt, sugar, and spices in a bowl.
Add soymilk to flour mixture and mix just until well combined, make sure there aren't any really big clumps, small ones are fine.
Using a skillet sprayed with cooking spray, and heated over low heat, pour about 1/4 cup mixture of batter, less for smaller pancakes, more for larger. If using fruit, gently press it inches Cook until bubbles appear and pop on surface and undersides are golden brown, about 3-4 minutes.
Flip the pancake, and turn heat off if using fruit, and let pancakes continue to cook until undersides are firm and light golden brown, about 3 minutes.
Transfer to a plate lined with paper towels, fruit side up, and place in your oven or microwave to keep warm.
Respray pan and repeat to cook remaining, remember to always respray between each batch or pancakes will stick.
Potatoes Delmonico (Casserole)


Ingredients:
salted butter, all-purpose flour, salt, white pepper, potatoes, mild cheddar cheese, butter

Directions:
To make the white sauce, begin by melting butter in a double boiler.
Blend in flour and seasonings.
Add milk gradually, bring to a boil (stirring] and maintain a mild boil for two minutes.
Reduce heat and simmer for 15 minutes, stirring frequently. Set aside in a warm place when finished.
To prepare the potatoes, boil or bake the potatoes, not too soft!
Cool boiled potatoes in cold water; drain, refrigerate until cool; peel and slice.
To assemble and complete the dish, spray a Pyrex 8"x12" casserole dish with Pam Spray (or grease lightly with shortening].
Pour a little white sauce in the bottom of the pan.
Layer one half of the potatoes on top of the white sauce.
Pour and spread just slightly less than half the remaining sauce over that layer.
Sprinkle on half of shredded cheese.
Add a second layer of potatoes.
Spread the remaining white sauce and cheese, just as before.
Sprinkle the bread crumbs, with the melted butter mixed in, over the top of the white sauce and cheese.
Bake in a preheated 375 degree fahrenheit oven until the top becomes golden brown. (About 45 minutes - watch this closely!].
Serve hot.
Simon & Garfunkel Roast Chicken


Ingredients:
whole chickens, salt, dried sage, rubbed sage, dried rosemary, dried thyme, fresh ground black pepper, bay leaves, olive oil, russet potatoes, shallots, unsalted butter, parsley

Directions:
Preheat oven to 425.
Spray a baking dish large enough to hold the chicken and vegetables with non-stick vegetable spray.
In a small bowl, combine the parsley, sage, rosemary and thyme, and a generous amount of pepper.
Set aside.
Quarter the potatoes (do not peel], then cut them into 1/2" pieces.
Set aside.
Rub some salt and about 2 tsp.
of the herb mixture mixture into the cavity of the chicken.
Then place one of the bay leaves into the cavity and tie the legs together so the chicken will hold its shape.
Rub some salt on the outside of the chicken and brush with some of the olive oil.
Sprinkle half of the remaining herb mixture all over the chicken and place in the baking dish.
In a large bowl, toss the potatoes and shallots with the remaining olive oil and herb mixture, and the remaining bay leaf, crumbled into a few pieces.
Mix well.
Spoon the vegetables evenly around the chicken in the baking dish and bake, uncovered, for about 1 hour and 15 minutes, or until the juices run clear when pierced in the thickest part of the thigh and the legs can be moved easily.
While baking, occasionally baste the chicken and turn the vegetables.
When the chicken is done, remove the chicken and vegetables from the baking pan and arrange on a platter.
Cover with a tent of aluminum foil or a large domed pot cover to keep warm while you prepare the sauce.
(If necessary, you can keep it warm in a very low oven.] SAUCE: Pour the pan juices into a large glass measuring cup and degrease.
(One way is to dab the grease that has risen to the top with clean, dry paper towels until it is soaked up.] Add enough stock to measure 2 cups.
Pour the balsamic vinegar into the baking pan and bring to a boil over medium heat on top of the stove, scraping up any browned bits.
(You can continue working in the baking pan or transfer the contents of the baking pan to a small saucepan at this point-- whichever is easiest for you].
Boil for about 4 minutes or until reduced to a glaze.
Add the stock mixture and continue boiling until liquid is reduced to about 1/2 cup.
This should take about 10 minutes.
Reduce the heat to low and whisk in the butter, one piece at a time, until it is all incorporated.
Taste the sauce and adjust the seasonings to taste.
Stir in the parsley.
Slice the chicken and serve with the vegetables.
Spoon sauce on top.
Peppered Corn Fritters


Ingredients:
fresh corn, frozen corn, red bell pepper, green onion, all-purpose flour, baking powder, cumin, salt, pepper, milk

Directions:
In a bowl, combine the corn, red pepper and onions.
Combine the flour, baking powder, cumin, salt, and pepper; stir into corn mixture.
Gradually add milk, stirring until blended.
In a skillet over medium heat, heat 2 tablespoons of oil.
Drop batter by 1/4 cupfuls into skillet.
Cook for 2 minutes on each side or until golden brown.
Repeat with remaining batter, adding more oil as needed.
Spicy Guacamole With Bacon


Ingredients:
avocados, onion, green pepper, cilantro, tomatoes, bacon, lime, garlic cloves, paprika, salt, pepper

Directions:
Dice peppers, onion, garlic, tomato and cilantro.
Saute pepper, onion and garlic on medium heat with olive oil or whatever oil on hand.
Cook bacon to desired crispiness.
Mash up avocados in a bowl and add lime juice.
Combine all the ingredients and season to taste.
Thai Lamb Patties With Chili Sauce


Ingredients:
olive oil, ground lamb, green onions, garlic cloves, red curry paste, lime juice, fresh coriander, coconut milk, panko breadcrumbs, water, white wine vinegar, soy sauce, sugar

Directions:
Combine mince, onion, garlic, paste, lime juice, coriander, coconut milk and breadcrumbs in a bowl. (If using panko i reserve just enough flakes to pat on outside of patties just before cooking.] mix well until all ingredients are combined.
With damp hands shape mixture into patties, refrigerate for about 10 Min's or until patties are firm. Heat about 2 tablespoons olive oil in a large frying pan, (if using panko this is where I add remaining flakes to the outside of patties] shallow-fry patties until browned on both sides and cooked through.
Serve with chili sauce.
Chili sauce.
Combine all the chili sauce ingredients in a small saucepan and stir over heat until sugar dissolves, pour into small serving bowl and serve.
Refresco De Osmeal (Refreshing Oatmeal Drink)


Ingredients:
cold water, quick-cooking oatmeal, sugar, sugar substitute

Directions:
"Put water and ice cubes in a very tall drinking glass. Add oatmeal and sugar to taste. Mix together and ensjoy!"
White Chocolate Icicle Cookies


Ingredients:
sugar, butter, milk, vanilla, egg, white chocolate chips, flour, baking powder, salt, powdered sugar, milk

Directions:
Mix sugar, butter, milk, vanilla, egg and melted chips in a large bowl with a spoon till creamy. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours until chilled.
Heat oven to 375°F For each cookie, divide 1 round teaspoons of dough in half. Roll each half into a 5" rope, tapering the ends. Twist the ropes together. Place 2" apart on ungreased cookie sheet.
To hang icicles, poke a hole in the top of each cookie with a toothpick. Bake 5-7 minutes or until set and very light brown. Cool 2 minutes. Remove from cookie sheet to a wire rack. Cool completely.
Brush with White Glaze (mix all glaze ingredients until smooth or of desired brushing consistency. Add more milk, a few drops at a time if necessary] and sprinkle with glitter or sugar. Thread string through the hole in each cookie to hang if desired.