xiaoxl/recipe_data huggingface dataset:
Apple, Raisin and Nut Muffins


Ingredients:
cooking apples, brown sugar, eggs, vanilla, raisins, walnuts, orange zest, whole wheat flour, self raising flour, baking powder, baking soda, cinnamon, brown sugar, mixed spice

Directions:
Preheat oven 200°C and line muffin pan with paper cases or grease them.
Combine apples, sugar, oil, eggs, vanilla and orange peel, mix well.
Add raisins and nuts.
Combine flours, baking powder, baking soda and spice.
Add dry ingredients to the apple batter and mix just until combined, do not overmix.
Pour into muffin pans and sprinkle with a mixture of brown sugar and spice, pressing lightly.
Bake 20-25 minutes or until skewer inserted in the center comes out clean, let cool on a rack.
Maple Cupcakes


Ingredients:
soymilk, apple cider vinegar, flour, baking powder, baking soda, salt, ground nutmeg, maple syrup, brown sugar, vanilla extract, walnuts

Directions:
Whisk togeter the soymilk and vinegar in a bowl and set aside to curdle for a few minutes.
Sift the flour, baking powder, baking soda, salt and nutmeg into a separate bowl and mix.
Whisk the maple syrup, oil, brown sugar, maple extract and vanilla into the soymilk mixture.
Form a well in the dry ingredients and add the wet ingredients. Stir until large lumps disappear.
Fold in walnuts.
Fill 12 cupcake liners two-thirds full.
Bake at 350 degress for 20-22 minutes.
Cool completely before frosting.
Chocolate Peanut Butter Banana Smoothies
Category: trusted-brands-recipes-and-tips
By Reddi-wip

A smoothie recipe made with chocolate pudding, ripe bananas and creamy peanut butter for an indulgent treat.

Ingredients:
2 (3.25 ounce) cups Snack Pack® Chocolate Pudding
2 tablespoons Peter Pan® Creamy Peanut Butter
2 large ripe bananas, cut into pieces
¾ cup reduced fat (2%) milk
1 cup ice cubes
Reddi-wip® Chocolate Dairy Whipped Topping

Directions:
Place all ingredients, except Reddi-wip, in blender container; blend until smooth. Divide evenly among 4 glasses; top each with 1 serving Reddi-wip. Serve immediately.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 221.9
Fat: 7.6 g
Saturated fat: 2.5 g
Carbohydrates: 30.2 g
Sugars: 11.2 g
Dietary fiber: 3.3 g
Protein: 4 g
Cholesterol: 7.7 mg
Sodium: 113.8 mg
Hollandaise Sauce
Category: side-dish
By Bob Cody

This creamy lemon sauce is a standard. Make it just before serving.

Ingredients:
3  egg yolks
1 ½ tablespoons fresh lemon juice
4 tablespoons unsalted butter, chilled
¾ cup unsalted butter, melted
salt to taste
1 teaspoon ground white pepper

Directions:
Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice. Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter.  Repeat.  Whisk in melted butter a little bit at a time.  Season with salt and white pepper to taste.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 cup

Calories: 449.6
Fat: 49.4 g
Saturated fat: 30.4 g
Carbohydrates: 1.4 g
Sugars: 0.2 g
Dietary fiber: 0.2 g
Protein: 2.5 g
Cholesterol: 275.7 mg
Sodium: 12.3 mg
Sara's Garlic Roasted Potato Skins


Ingredients:
russet potatoes, garlic, unsalted butter, salt, black pepper

Directions:
Preheat oven to 350 degrees F.
Prick each potato once or twice with a fork. Cut off and discard top fourth of garlic head; then wrap garlic tightly in foil.
Bake garlic and potatoes on same rack in lower third of oven until potatoes are tender, 50 minutes to 1 hour.
Remove potatoes from oven and cool on a metal rack 15 minutes.
Continue to bake garlic until tender, about 15 minutes more, then cool in foil on rack.
While garlic cools, halve potatoes lengthwise, then quarter each half (to form short wedges].
Scoop out potato flesh (reserving it for another use], leaving 1/4-inch-thick potato skins.
Increase oven temperature to 425 degrees F.
Squeeze garlic into a small bowl, discarding garlic skins, and mash to a paste with butter, salt, and pepper using a fork.
Divide garlic paste among potato skins (about 1/2 teaspoon each], spreading evenly, then roast skins in a large shallow baking pan (1 inch deep] until golden and crisp, 20 to 25 minutes.
Cook's note: Potato skins can be scooped out and spread with garlic paste (but not baked] 1 day ahead and chilled, loosely covered with foil.
Bring to room temperature before baking.
Campari and Orange Juice


Ingredients:
character(0]

Directions:
In a tall Tom Collins style glass, blend 1/3 Campari with 2/3 chilled orange juice over ice cubes.
Garnish with an orange slice.
Cin-Cin.
Mango Cucumber Salad


Ingredients:
cucumbers, mangoes, fresh lime juice, salt

Directions:
Combine all ingredients in a medium bowl; toss gently.
Let stand 15 minutes before serving.
Parmesan Salsa ( Italian Glop)


Ingredients:
garlic clove, fresh ground black pepper, fresh basil, scallions, extra virgin olive oil, parmesan cheese

Directions:
Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.].
Let sit under refrigeration over night for best flavor.
Bring to room temperature before serving.
Transfer the salsa to a sealed container and refrigerate for up to a Month.  If it lasts that long!
Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.
Tasty Thai Chicken Pizza


Ingredients:
chicken, bell pepper, red onion, cilantro, mozzarella cheese, curry, olive oil

Directions:
Preheat oven to 400 degrees.
Prepare pizza dough according to package directions (or use your favorite homemade recipe].
Pour olive oil over shredded chicken and sprinkle with curry powder.  Mix until all chicken is coated.
Spread pizza sauce evenly over pizza.
Spread cheese over pizza, followed by the seasoned chicken,  red onion, bell pepper and cilantro.
Bake in oven for 12-15 min or until crust is golden brown and cooked through.
Potato Corn Chowder (Crock Pot)


Ingredients:
fresh corn, onion, potatoes, red bell pepper, fresh green beans, carrot, celery, chili pepper, vegetable broth, water, dried rosemary, dried thyme, fresh ground black pepper, dried basil, cayenne pepper

Directions:
Place everything in a 6 quart crock pot and mix together.
Cover and cook on low for 8-10 hours (you can't really cook this too long!].
Frozen Peanut Butter Treats


Ingredients:
"fat-free cool whip"

Directions:
Mix cool whip and peanut butter together until well blended and smooth., Drop into a 12 cup muffin tin lined with foil liners., Drizzle chocolate sauce on top of each cup with 1 teaspoons of chocolate sauce., Best served cold, so chill in freezer for 30 minutes.
Peruvian Style Oven Roasted Chicken


Ingredients:
whole chickens, white vinegar, white wine, canola oil, garlic powder, paprika, cumin, lemon juice, cold water

Directions:
Combine vinegar, wine, oil with garlic powder, cumin, paprika, black pepper, and salt. Mix well and form a paste.
Add lemon juice to cold water.
Clean chicken of any loose fat.
Use the lemon water to wash chicken.
Coat the chicken completely with spice paste, rubbing into every surface. Rub the paste under the skin as much as possible.
Place the chicken in refrigerator for at least 2 hours.
Preheat the oven to 425°F
Tuck the wings under the back, cross the legs, and tie with kitchen twine.
Place the chicken, breast side down, in a roasting pan and roast 35 to 40 minutes, until the back is golden brown.
Flip the chicken over. Cut the string and to open up the legs.
Baste the chicken with the drippings and roast 20 to 25 minutes more, until the whole chicken is golden brown.
Let rest for 10 minutes before carving.
Instant Pot® Lentil Soup
Category: soups-stews-and-chili
By Diana71

I fell in love with lentil soup in the Middle East. This lentil soup is a richly textured, warming soup with complex depths of flavor. This recipe is simple but delightfully intense, and will bring you back to starry desert nights. Serve with grated Parmesan cheese, a dollop of yogurt, and a bit of fresh parsley on top.

Ingredients:
3 tablespoons olive oil
½  onion, finely diced
1  carrot, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced
2 teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon fennel seeds
⅛ teaspoon chile powder
1 tablespoon tomato paste
4 cups vegetable broth
3 cups water
1 ¼ cups green lentils
1 small yellow squash, diced  (Optional)
1 cube vegetable bouillon
1  lemon, juiced
1 cup chopped kale, or to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chile powder. Cook for 2 more minutes. Stir in tomato paste. Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Saute Mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid. Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

Prep time: 15 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 254.4
Fat: 8 g
Saturated fat: 1.1 g
Carbohydrates: 35.6 g
Sugars: 4.7 g
Dietary fiber: 15.6 g
Protein: 12.4 g
Sodium: 547.4 mg
Fried Scallops Chinese Style


Ingredients:
scallops, cornstarch, salt, egg

Directions:
wash scallops pat dry with paper towel., mix together marinade and let scallops stand in marinade for 15 minutes., combine cornstarch and salt in a plastic bag., shake several scallops in bag dip in egg then in bread crumbs., heat oil in wok to 350*., lower heat some and lower scallops into oil and fry until brown about 2 minutes., drain on paper towels.
Mummy's Tea Bread
Category: bread
By CR de Q

This is my mother's recipe, a bread she always made at Thanksgiving and Christmas to be used for tea sandwiches with a cream cheese filling. But it may also be eaten on its own like a cake. Because it is so delicious yet simple to put together, it makes a great food gift or potluck contribution. Substitute raisins for dates, if you wish.

Ingredients:
1 ½ cups chopped pitted dates
1 ½ cups white sugar
1 teaspoon salt
2 tablespoons butter
1 ½ cups boiling water
1  egg, lightly beaten
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 ½ teaspoons vanilla extract
1 cup chopped walnuts  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 9x5 inch loaf pan. Place the dates, sugar, salt, and butter into a bowl, and pour in the boiling water. Stir together and set aside to cool. Once cool, mix in the egg. Stir the flour, baking soda, and cream of tartar together in a bowl. Pour the raisin mixture over the flour mixture, and stir together until thoroughly combined. Mix in the vanilla extract and, if desired, walnuts. Pour batter into prepared loaf pan. Bake in preheated oven until knife inserted in center comes out clean, about 1 hour 15 minutes. Cool in pan 10 minutes before turning out onto a rack to cool completely. Wrap in aluminum foil and store in the refrigerator.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 loaf

Calories: 352.7
Fat: 9.1 g
Saturated fat: 2 g
Carbohydrates: 65.1 g
Sugars: 39.5 g
Dietary fiber: 3.2 g
Protein: 5.5 g
Cholesterol: 20.6 mg
Sodium: 320.4 mg
Ooey Gooey Butter Cake
Category: desserts
By Lacey

This is amazingly sweet and way too tempting to resist!

Ingredients:
1 (15.25 ounce) package yellow cake mix
2  eggs
½ cup butter, melted
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar, plus more for dusting
1 (8 ounce) package cream cheese, softened
2  eggs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix cake mix and 2 eggs together in a bowl. Add butter and vanilla extract; mix until batter is smooth and thick. Spread batter into the prepared baking dish. Beat confectioners' sugar, cream cheese, and 2 eggs together in a bowl until smooth; spread over batter. Bake in the preheated oven until sides of cake are pulled away from dish and browned, 25 to 35 minutes. Cool cake completely. Sprinkle more confectioners' sugar over cooled cake.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 40 mins
Yields: 16 servings

Calories: 343.9
Fat: 15 g
Saturated fat: 7.6 g
Carbohydrates: 49.5 g
Sugars: 39.3 g
Dietary fiber: 0.3 g
Protein: 3.9 g
Cholesterol: 77.7 mg
Sodium: 277.5 mg
Marinated Cod Fillets W/Potato Scales


Ingredients:
cod fish fillets, new potatoes, olive oil, garlic cloves, cracked black pepper, lemon juice, fresh dill

Directions:
Combine all marinade ingredients in a bowl, mix well & set aside.
Remove any skin from fish fillets. Place fillets in a shallow dish & pour the marinade over them. Cover & refrigerate at least 4-6 hrs or overnight.
When ready to assemble dish, preheat oven to 400°F.
Drain marinade from fish fillets & reserve. Pat top side of fish fillets dry w/paper towels & place them in 9x13 in baking dish sprayed w/PAM.
Using the slicing blade of a food processor, a mandoline or a very sharp knife … slice the potatoes into uniformly thin slices no thicker than 1/8-inch.
Overlap potato slices on the surface of the fish fillets & drizzle reserved marinade over the "potato scales".
Bake fish fillets (uncovered] for 20-25 minutes or till tender (If the potatoes & fish appear to be done & you want a crisper texture or browner color, put the fillets under your broiler for a cpl of minutes].
NOTES: 1] The thickness of the fillets & potato slices + the tendency of oven temps to vary can cause cooking times to vary as well  --  2] Although written for the use of cod, IMO other white fish varieties will also work well (sole, flounder, snapper, haddock, etc]  --  3] Patting the tops of the fillets dry is very important as it prevents the potato slices from slipping out of position once cooking begins.
Roasted Peaches With Goat Cheese and Honey


Ingredients:
honey, hazelnuts

Directions:
Preheat oven to 425.
To roast peaches line a baking sheet with foil or parchment paper.  Place peach halves side up and bake for about 20 minutes.
Remove from oven, let cool briefly, then place 1 tablespoon of goat cheese into the center of each peach half. Drizzle honey over the peaches and top with roasted hazelnuts.
Mahi Mahi Alla Griglia Con Sugo D' Ananas


Ingredients:
mahi mahi fillets, lime, cayenne pepper, salt, black pepper, garlic, pineapple rings, lime

Directions:
Rinse the fish under cold running water and pat dry with paper towels.
Put pineapple & lime juice, peanut oil and cayenne in a baking dish and mix.
Marinate the fish in the pineapple juice mixture in the fridge for 40 minutes.
Remove dish from fridge, drain, reserving liquid.
Season the fish with salt and pepper, sprinkle with garlic and then rub with the peanut oil.
Place the mahi mahi on an oiled grill and bbq for 5 - 7 minutes per side, basting with the reserved marinade.
Just before the fish is done, brush the pineapple rings with peanut oil and grill for 1 1/2 minutes per side.
To serve fish place a pineapple ring  on top of fish and place a lime wedge on plate for drizzling if desired.
Berry Cream Dessert


Ingredients:
strawberry gelatin, raspberry gelatin powder, boiling water, cold water, fresh strawberries, Cool Whip

Directions:
In a large bowl, dissolve strawberry and raspberry gelatin in boiling water.  Stir in cold water and both yogurts.  Stir until well blended.  Chill until mixture is syrupy, about 1 hour.
Fold in strawberries and whipped topping.  Spoon into individual dishes.  Chill until firm, about 4 hours.
Garnish with fresh berries if desired.
Easiest Layer Dip
Category: appetizers-and-snacks
By ambergetSHI

I came up with this while on a limited budget and craving a layer dip sans guacamole, lettuce, olives, etc. Super easy and totally delicious!

Ingredients:
1 (16 ounce) can refried beans
1 (1 ounce) package taco seasoning
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa (such as Newman's Own® medium or hot)
2 cups shredded Mexican-style cheese blend, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix refried beans with   mix in a bowl; spread mixture into the bottom of an 8x8-inch glass baking dish. Spread sour cream over the refried beans; spread salsa over the sour cream. Sprinkle cheese over the top. Bake in preheated oven until cheese is melted but not bubbling, 6 to 10 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 8x8-inch dish

Calories: 105.8
Fat: 7.5 g
Saturated fat: 4.9 g
Carbohydrates: 5.8 g
Sugars: 0.8 g
Dietary fiber: 1.2 g
Protein: 4.2 g
Cholesterol: 19.8 mg
Sodium: 336.3 mg
Cajun Chicken Pasta
Category: main-dish
By Carol Spradling

Cajun cooking is a combination of French and Southern cuisine. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!

Ingredients:
4 ounces linguine pasta
2  skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1  red bell pepper, sliced
1  green bell pepper, sliced
4  fresh mushrooms, sliced
1  green onion, chopped
1 cup heavy cream
¼ teaspoon dried basil
¼ teaspoon lemon pepper
¼ teaspoon salt
⅛ teaspoon garlic powder
⅛ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes). Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 934.6
Fat: 61.7 g
Saturated fat: 37.2 g
Carbohydrates: 54 g
Sugars: 6.8 g
Dietary fiber: 5 g
Protein: 43.7 g
Cholesterol: 270.8 mg
Sodium: 1189.2 mg
Pizza Popcorn


Ingredients:
parmesan cheese, garlic powder, herb seasoning mix, paprika, salt, pepper

Directions:
In a blender or small food processor, blend Parmesan cheese, garlic powder, Italian herb seasoning, paprika, salt and pepper until finely ground (approximately 3 minutes].
Place popcorn in large bowl.
Sprinkle with cheese mixture.
Toss to coat evenly.
Store in airtight container until ready to serve (if it lasts that long].
Ultimate Twice-Baked Potatoes


Ingredients:
russet potatoes, aged cheddar cheese, gruyere cheese, sour cream, unsalted butter, chives, parsley, Tabasco sauce, Worcestershire sauce, paprika

Directions:
Heat oven to 450°. Put potatoes on a baking sheet and bake, turning occasionally, until tender, about 1 hour. Transfer to a rack and let cool slightly.
Halve potatoes lengthwise and scoop out insides with a spoon into a medium bowl, leaving ¼" of the outer layer of flesh and skin behind; transfer empty potato halves to a baking sheet.
Combine scooped potato insides, ½ cup each cheddar and Gruyère, and sour cream, butter, chives, parsley, Tabasco, Worcestershire, and bacon and season with salt and pepper. Spoon mixture into potato halves and sprinkle with remaining cheese and paprika.
Bake until cheese is browned and bubbly, about 10 minutes.
Bow-Tie Pasta With Smoked Salmon (Farfalle Al Salmone Affunicato


Ingredients:
bow tie pasta, butter, purple onions, garlic, smoked salmon, vodka, heavy cream, tomato sauce, dried basil

Directions:
Boil water and cook pasta according to package directions.  DO NOT ever add oil to the water!  It will make the sauce slide off the pasta later.
In a medium saucepan, melt butter and add onion and garlic.  Cook over medium heat until onion starts to sweat and soften.  Add salmon and cook until it starts to cook a little, about 2-3 minutes.  Add vodka and flame off alcohol.
Add the cream, tomato sauce, basil, salt and pepper.  Bring sauce to a boil and simmer, reducing until it is thick, about 8 minutes or so.
Serve over pasta and enjoy!  Pass the grated cheese on the side.
Dijon Vinaigrette


Ingredients:
olive oil, Dijon mustard, honey, salt, pepper

Directions:
"Combine all ingredients --  eat them on a fruity, nutty, or otherwise delicious salad."
Nutty Rice and Grain Mix


Ingredients:
wild rice, barley, bulgur, flax seeds, extra virgin olive oil, cider vinegar

Directions:
Wash uncooked wild rice, barley and bulgur thoroughly. Add to 9 cups boiling water in a heavy pan. Return water to boil and stir.
Reduce heat and simmer, covered, 50-60 minutes or just until kernals puff open. Uncover and fluff with table fork.
Simmer five additional minutes.
Drain any excess liquid. For chewier texture cook less time.
Add almonds and flaxseed.
Combine oil and vinegar. Add to rice and grain mixture. Serve hot.
Swiss Cheese Pizzas


Ingredients:
swiss cheese, onion, mayonnaise

Directions:
Preheat oven to 375 degrees.
Line baking sheet with foil.
Mix all ingredients (except for bread] together.
Spread cheese/pepperoni mixture onto the rye breads and place them on baking sheet (s].
Bake for 12-15 minutes, or until the cheese is browned and bubbling (the bottom of the breads should become brown and crispy].
Enjoy!
Peter's Avocado Chicken


Ingredients:
chicken thighs, avocado, lime, juice and zest of, garlic clove, parsley, honey

Directions:
Preheat oven to 180C/350°F.
Line a roasting pan with foil large enough so that you can fold it over as you will be enclosing the chicken.
Remove any excess fat and overhanging skin from the chicken.  Rinse and pat dry with kitchen towels.  Season with salt and pepper and lay the chicken pieces, skin side up, on the foil in the roasting pan.
Cut the avocado in half, remove the stone and scoop out the flesh with a spoon into a bowl.
Roughly mash the avocado so that you still have some small chunks then add the zest and juice of lime, garlic, chili flakes and parsley.  Mix together and taste for seasoning.
Stuff the mixture between the skin and flesh of each chicken piece.  It's OK if some is sticking out.
Drizzle or brush the honey over the skin of each piece.
Bring the ends of the foil up and fold over to enclose the chicken, leaving some space for circulation of steam.
Bake for 45 minutes.
Remove from oven and let sit 5 minutes.  Carefully open foil to allow steam to escape.
Serve and enjoy!