xiaoxl/recipe_data huggingface dataset:
Marshmallows


Ingredients:
unflavored gelatin, water, white sugar, confectioners' sugar, vanilla

Directions:
In small bowl, stir together gelatin and 1/2 cup plus 2 tablespoons water.
Set aside to set up.
Combine sugar and remaining 1/2 cup plus 2 tablespoons water in a medium saucepan over low heat to make a syrup.
Stir until sugar is dissolved and let cool.
With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla if desired; beat to incorporate.
Pour into a lightly greased 9x13 inch baking dish and let set overnight.
Cut into squares, dust with confectioners sugar and serve.
Yolie's Unique Tuna Salad


Ingredients:
tuna, iceberg lettuce, black olives, hard-boiled eggs, salt, pepper, mayonnaise

Directions:
Combine all the ingredients, and serve on, bread or alone.
Dirty Your Deep Dish Pan...pizza!


Ingredients:
baking potato, unbleached all-purpose flour, instant yeast, salt, warm water, extra virgin olive oil, extra virgin olive oil, tomato sauce, pesto sauce, sun-dried tomato, onion, ricotta cheese, mozzarella cheese, pine nuts

Directions:
CRUST:
Bring 1 quart water and the potato to a boil in a small saucepan over medium-high heat; cook until tender 10 - 15 minutes. Drain the potato and and cool until it can be handled.
Press potato through a potato ricer or grate on the large holes of a box grater.
Measure 1 1/3 cups lightly packed potato; discard the remaining potato.
Adjust an oven rack to the highest position and the other rack to the lowest position; heat the oven to 200 degrees.  Once the temperature reaches 200 degrees, maintain the heat for 10 minutes then turn off the heat.
Combine the flour, yeast, and salt in a food processor.  With the motor running, add the water and process until the dough comes together in a shaggy ball.
Add the potato and process for several seconds, then add 2 tablespoons of the oil and process several more seconds, until the dough is smooth and slightly sticky.
Transfer the dough to a lightly oiled medium bowl, turn to coat with oil and cover the bowl tightly with plastic wrap.  Place in the warmed oven until the dough is soft and spongy and doubled in size, 30 - 35 minutes.
Oil the bottom of two 10-inch cake pans with 2 tablespoons of oil each.
Turn the dough onto a clean, dry work surface; divide it in half.
Pat each half into a 9-inch round.
Transfer the round to the oiled pans, cover with plastic wrap, and let rest until the dough longer resists shaping, about 10 minutes.
Place a pizza stone or rimless baking sheet on the lowest oven rack and preheat the oven to 500 degrees.
Uncover the dough and pull it into the edges and up the side of the pans to form a 1 inch high lip.  Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 30 minutes.
Uncover the dough and prick generously with a fork.
Reduce the oven temperature to 425 degrees and bake on the heated stone or baking sheet (on the lowest rack] until the crust is dry and lightly browned, about 5 - 10 minutes.
Add the toppings.
Bake on the stone or baking sheet until the cheese melts, 10 - 15 minutes.
Move the pizza to the top rack and bake until the cheese is golden brown in spots about 5 minutes longer.
To make sure the crust is done, use a spatula to lift up the crust - it should be nicely  browned underneath.
Let cool 5 minutes, then holding the pizza pan at an angle with one hand, use a wide spatula to slide the pizza from the pan to a cutting board.  Cut into wedges and serve.
Roquefort Dressing
Category: side-dish
By L.R. Fay

This rich and creamy blue cheese dressing is a bold topping for a simple green salad, and takes only seconds to make!

Ingredients:
2 cups mayonnaise
1 ½ cups buttermilk
8 ounces Roquefort cheese, crumbled
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder

Directions:
In a blender or food processor, combine mayonnaise, buttermilk, cheese, Worcestershire and garlic powder, and process until smooth.  Store in tightly covered jar in the refrigerator until ready to serve.  Serve over tossed salad greens.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 quart

Calories: 261.2
Fat: 26.4 g
Saturated fat: 6.1 g
Carbohydrates: 2.8 g
Sugars: 1.7 g
Protein: 4.1 g
Cholesterol: 24.1 mg
Sodium: 457.6 mg
Holiday Caffe


Ingredients:
character(0]

Directions:
Combine coffee, coffee-mate and Quik in large mug; stir.
Garnish with dollop of whipped cream; sprinkle with cocoa.
Serve immediately.
Low-Fat Pumpkin Pie


Ingredients:
sugar, cinnamon, ginger, nutmeg, clove, canned pumpkin, vanilla extract

Directions:
Preheat oven to 450F.
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
pumpkin and stir well
Add vanilla, evaporated milk, orange rind  and egg whites
Beat with an electric mixer until smooth
Fold in orange juice
Pour into unbaked pie shell bake for 10 minutes
Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.
Instant Pot Apricot Jam


Ingredients:
apricots, sugar, lemon juice, vanilla extract, water

Directions:
Wash the apricots and puree them into small pieces. Add the fruit to the Instant Pot with the sugar, water, lemon juice, vanilla, and almond extract.
Cook for 10 minutes on pressure mode.
Release pressure naturally.
Stir.
Cook for an additional 10 minutes on pressure mode.
Let pressure escape naturally.
Add to jam jars using boiling method or store jam in the refrigerator in a container.
Spinach Lasagna Rolls
Category: trusted-brands-recipes-and-tips
By Philadelphia

Spinach, Parmesan, mozzarella, and cream cheese make a flavorful filling to roll up in cooked lasagna noodles. The rolls are topped with pasta sauce and additional Parmesan cheese, then baked until hot and bubbling.

Ingredients:
4 ounces PHILADELPHIA Cream Cheese, softened
1 (10 ounce) package frozen chopped spinach, thawed, well drained
1 ¼ cups KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese
6  lasagna noodles, cooked, drained
2 cups spaghetti sauce

Directions:
Heat oven to 375 degrees F. Mix cream cheese, spinach, 1 cup mozzarella and Parmesan until well blended; spread onto noodles. Roll up tightly. Place, seam-sides down, in 9-inch sq. baking dish; top with sauce and remaining cheeses. Bake 30 min. or until heated through.

Prep time: 20 mins
Total time: 50 mins
Yields: 6 servings

Calories: 305.3
Fat: 13.6 g
Saturated fat: 6.9 g
Carbohydrates: 33.1 g
Sugars: 8.7 g
Dietary fiber: 4.7 g
Protein: 15.2 g
Cholesterol: 42 mg
Sodium: 787.1 mg
Apple Marmalade


Ingredients:
sliced apples, water, fresh lemon juice, white sugar, lemon, ground cinnamon

Directions:
In a large stainless or enamel stock pot combine the apples, water and lemon juice.
Cover and boil gently for 15 minutes, stirring 3 or 4 times to prevent sticking.
Stir in fruit pectin.
Bring to a full boil, stirring constantly.
Add sugar, lemon slices and cinnamon.
Return to a full boil and boil hard for 1 minute, stirring constantly.
Remove from heat and ladle into clean hot jars, leaving 1/4 inch head space.
Process in a boiling water bath for 5 minutes at altitudes up to 1000 feet.
Adjust times for higher altitudes.
Chicken Scaloppine With Hazelnut Cream Sauce


Ingredients:
boneless skinless chicken breast halves, butter, canola oil, shallot, madeira wine, heavy whipping cream, hazelnuts

Directions:
Remove tenderloins from chicken breast halves.
Slice each chicken breast half on diagonal into 4 cutlets.
Place cutlets and tenderloins between 2 pieces of waxed paper or plastic wrap.
Using mallet, pound each piece to about 1/3-inch thickness.
Sprinkle pounded chicken with salt and pepper on both sides.
Melt butter with oil in heavy large skillet over medium-high heat.
Working in batches, add chicken to skillet and sauté until lightly browned and cooked through, about 1- 1/2 minutes per side.
Transfer chicken to plate; cover to keep warm.
Add shallot to same skillet and sauté until tender, about 3 minutes.
Pour in Madeira and bring to boil, stirring to scrape up any browned bits.
Add cream; boil until sauce thickens slightly, about 2 minutes.
Stir in hazelnuts.
Season sauce with salt and pepper.
Pour sauce over chicken and serve.
Lower-Calorie Creamy Chicken Casserole
Category: meat-and-poultry
By Yoly

This casserole is made with healthier ingredients. It's lower in calories but just as delicious.

Ingredients:
1  serving avocado oil cooking spray (such as Pam®)
1 (10.75 ounce) can  reduced-fat cream of chicken soup (such as Campbell's®)
2 cups cubed cooked chicken breast
1 ½ cups frozen mixed vegetables
1 cup low-fat Greek yogurt
salt and ground black pepper to taste
½ cup shredded fat-free Cheddar cheese (such as Kraft®)
24  reduced-fat buttery round crackers (such as Ritz®), crushed

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch baking dish with cooking spray. Mix cream of chicken soup, chicken, vegetables, yogurt, salt, and pepper until combined. Pour into the baking dish and top with Cheddar cheese. Sprinkle crushed crackers over cheese and spritz with avocado oil. Bake in the preheated oven until hot, about 30 minutes. Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 1 8-inch casserole

Calories: 329.8
Fat: 7.6 g
Saturated fat: 2.1 g
Carbohydrates: 30.5 g
Sugars: 4.6 g
Dietary fiber: 3 g
Protein: 33.6 g
Cholesterol: 64.3 mg
Sodium: 902.3 mg
Jalapeno Bread II
Category: bread
By Renee

This recipe is for Jalapeno lovers!

Ingredients:
1 ⅛ cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons white sugar
½ cup diced sharp Cheddar cheese
5 ½ tablespoons fresh chopped jalapeno peppers
3 cups bread flour
½ tablespoon active dry yeast

Directions:
Add ingredients according to the bread machine manufacturer's directions. Set your machine on regular basic bread.  I used setting 1 and it turned out great. Hope you like this one!!!

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 - 1/2 pound loaf

Calories: 33.5
Fat: 1.9 g
Saturated fat: 1.2 g
Carbohydrates: 2.5 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 1.7 g
Cholesterol: 6 mg
Sodium: 229.8 mg
Enchilada Casserole


Ingredients:
flour tortillas, ground beef, chicken, onion, black olives, cheddar cheese

Directions:
Brown beef, with onions and jalapenos.
Drain; add the Taco mix as directed.
Spray a casserole-baking dish with oil spray.
(Large enough dish to be able to place tortillas flat].
Add the flour tortillas in layers.
Spread each tortilla with 1-2 tablespoons of beans.
Distribute desired amount of meat mixture on beans.
Spread beans and meat with 2-3 tablespoons of enchilada sauce.
Add some olives.
Add some cheese.
Continue to layer until desired amout of tortillas are used, stopping with beans, meat, sauce, and cheese.
Cover and bake in 350 degree oven until hot and bubbly (about 45 min] or heat until hot in microwave.
Cool 15-20 min. before serving.
It will set up better.
This will reheat in microwave in no time, it also, freezes well in single serving section.
Thaw before reheating.
I like to save a little sauce and cheese to use before reheating, the casserole absorbs them.
Cranked Up Corn Chowder
Category: soups-stews-and-chili
By sweetnspicy

I love corn chowder. This robust recipe is hearty and filling.

Ingredients:
4 ears corn, kernels cut from cob
2 tablespoons olive oil, divided
1  onion, diced
1 cup shredded carrot
1 stalk celery, chopped
1 clove garlic
4 cups chicken broth
4  red potatoes, cut into bite-size pieces
2 cups light cream
1 (15 ounce) can cream-style corn
1 teaspoon finely chopped parsley
salt and ground black pepper to taste
3 tablespoons butter
2 tablespoons all-purpose flour

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil. Roast corn in preheated oven for 20 minutes. Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil. Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes. Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 313.3
Fat: 20.4 g
Saturated fat: 10.6 g
Carbohydrates: 30.9 g
Sugars: 6.1 g
Dietary fiber: 3.3 g
Protein: 5.7 g
Cholesterol: 53.5 mg
Sodium: 729.1 mg
Bacon Toffee Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, sugar, brown sugar, sour cream, vanilla extract, eggs

Directions:
Preheat oven to 350 Degrees.
Place bacon on a foil lined cookie sheet and bake for 10-15 minutes or until crisp. When bacon is done place it on a plate and cover with a paper towel, let cool.
In a medium bowl sift together flour, baking soda and salt, set aside.
Mix butter, sugar, brown sugar, sour cream, and vanilla together until well blended.
Add eggs one at a time.
Slowly add dry ingredients.
Chop bacon into small pieces and add to the cookie dough.
Place a rounded teaspoon of cookie dough on an ungreased cookie sheet.
Bake for approximately 10-12 min until edges of the cookie are golden brown.
Remove from oven and cool on cookie sheet for 1 minute.
Transfer to a wire rack to finish cooling.
Enjoy!
APPLE CHEESE PIE


Ingredients:
apples, lemon juice, brown sugar, cinnamon, nutmeg, ground ginger, cornstarch, butter, sharp cheddar cheese, milk

Directions:
Preheat oven to 450ºF. Peel apples and cut them thin. Add lemon juice and mix well. Add the rest of the ingredients and stir gently until well blended.
Place a pie crust in a greased-floured pie plate. Add the apple mixture and place another crust on top. Brush a little milk and make a few small incisions to let the steam escape. Place a pie crust shield or foil to protect the crust.
Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown. About 10 minutes before then end, remove the pie crust shield. Serve warm with vanilla ice cream.
Quick Croatian Sour Cream Rolls


Ingredients:
cake flour, baking powder, salt, sour cream, milk, dry yeast, sugar, coarse sea salt, caraway seed

Directions:
Mix in a bowl flour, baking powder and salt. Add oil and sour cream, stir and combine.
In a cup mix milk, dry yeast and sugar, add to flour mixture and knead dough until smooth.
Divide the dough into two equal parts and flatten each with a rolling pin into a ½ millimetre thick circle. Divide and cut each circle into 12 triangles; roll each triangle into a roll.
Arrange rolls on oiled or silicone lined baking sheet and leave to stand in a warm place for 15 minutes.
Brush rolls with beaten yolk, sprinkle with coarse sea salt, caraway and sesame seeds and bake at 190?C for 10-15 minutes or until golden.
Cover rolls with kitchen towel and leave them to rest for a few minutes before serving.
Chicken and Dumplings Casserole
Category: meat-and-poultry
By Henni Bartel

This chicken and dumplings casserole is comfort food at its best.

Ingredients:
1 pound skinless, boneless chicken breasts, cut into small pieces
1 cup sliced carrot
½ cup sliced celery
1 cube chicken bouillon, or more to taste
⅓ cup butter
½ cup chopped onion
2 teaspoons minced garlic
⅓ cup all-purpose flour
½ teaspoon poultry seasoning
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon ground black pepper
1 ¾ cups chicken broth
⅔ cup milk
1 cup frozen peas
1 (16.3 ounce) package refrigerated biscuit dough, separated

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish. Combine chicken, carrot, celery, and bouillon in a large pot and add enough water to cover. Bring to a boil, cover, and cook until chicken is no longer pink in the centers, 10 to 15 minutes. Drain, reserving chicken and broth in another pot or bowl. Melt butter in the same pot over medium heat. Cook onion and garlic in the hot butter for 5 minutes. Stir in flour, poultry seasoning, basil, thyme, and pepper. Stir in chicken broth and milk slowly. Add chicken mixture and peas. Simmer over medium-low heat until thick, 10 to 15 minutes. Pour mixture into the prepared baking dish. Bake in the preheated oven until mixture is bubbling, 20 to 25 minutes. Remove from the oven and place biscuits on top. Cover and bake for 15 minutes. Uncover and continue baking until biscuits are golden brown, 15 to 20 minutes more.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 6 servings

Calories: 502.6
Fat: 23.4 g
Saturated fat: 10.1 g
Carbohydrates: 47.7 g
Sugars: 10.4 g
Dietary fiber: 2.9 g
Protein: 24.8 g
Cholesterol: 75 mg
Sodium: 1465.1 mg
Delicious Keto Potato Salad


Ingredients:
cauliflower, hard-boiled eggs, red onion, celery, dill pickle, mayonnaise, Miracle Whip, yellow mustard, dill weed, garlic powder, granulated sugar, ground pepper, pickle juice, paprika, kosher salt

Directions:
Boil cauliflower for 8 minutes. Drain and set aside. .
Hard boil 6 eggs. Cool and peel.
IOnce the cauliflower has cooled cut to make it look like popcorn. Cut the egg up into chunks. Combine cauliflower, eggs and crumbled bacon, onion and celery in one bowl.
In another bowl combine all other ingredients listed and mix together.
Mix both bowls together, but dont over mix.
Garnish with paprika on top.
Refrigerate and let salad set for 8 hours before serving.
Wurzig Salad


Ingredients:
sugar, ketchup, vinegar, Worcestershire sauce, onion, sharp cheddar cheese, fresh spinach, hard-boiled eggs, bacon, fresh tomatoes

Directions:
Whisk together oil, sugar, ketchup, vinegar, worchester, grated onion and cheese. Can sit in refrigerator overnight to blend the flavors.
Toss spinach with eggs, minced onion, sliced mushrooms, bacon and tomatoes.
Pour dressing over and mix salad.
Chicken Mozzarella


Ingredients:
boneless skinless chicken breasts, mozzarella cheese

Directions:
Brown chicken in oil, in large skillet., Add spaghetti sauce. Simmer, covered, until chicken is cooked through., Sprinkle with cheese., Can also be served with pasta.
Crockpot Beef in Mushroom Gravy


Ingredients:
"onion"

Directions:
empty can of sprite, can of soup and soup packet into crockpot.  Add onion and beef.  Stir together, and cook on low for 4-5 hours.  Stir contents, add frehs mushrooms and cook on high 1 hr longer.  Sometimes I add a little crushed red pepper for some spice. Enjoy.
note: For convenience you can use canned mushrooms, they can go in at the beginning.  Just cook about 7-8 hrs on low instead.
Tuna over Salad


Ingredients:
tuna, Best Foods Mayonnaise, ground black pepper, romaine lettuce, purple cabbage, red bell pepper, grape tomatoes

Directions:
Mix tuna with mayonnaise, spices and onion., Arrange lettuce on plate. Then layer: Sprouts, cabbage and bell pepper., Place tuna in a scoop on the top and sprinkle tomatoes over the top of it all.
Egg Bread Magic


Ingredients:
milk, eggs, sugar, salt, butter, bread flour

Directions:
Place all ingredients into bread machine in order as recommended by the manufacturer.
Bake on the basic bread setting.
Note: I usually pour the sugar and salt in with the liquids and slosh them around to dissolve a little bit before adding the flour.
Prawn and Asparagus Rolls


Ingredients:
asparagus, bean sprouts, chili pepper, ginger, garlic, coriander leaves, crushed red pepper flakes, garam masala, black pepper, chili powder, turmeric powder, olive oil, salt

Directions:
Heat the oil, throw in the chilli when it's really hot.
Add the ginger and garlic and stir.
Place the prawns in the pan, followed by the asparagus and bean sprouts.
Once the prawns change colour, add the chilli & turmeric powder and stir until it is evenly spread.
Add the red pepper flakes, garam masala, black pepper and salt.
Let it cook for a quick while, and turn off the heat.
Stir in the coriander leaves.
Cut egg roll wrappers in quarters [if they come in big sqare pieces].
Place about 1 tsp of filling and roll, securing with the corn flour mix.
Heat the oil for deep-frying and fry til golden brown on all sides.
Cafe Alvancocoa


Ingredients:
vanilla extract, cocoa powder, sugar, cherries

Directions:
Brew coffee.
Add vanilla and almond flavorings to pot and mix .
Place 1 tsp cocoa powder and sugar per cup, mix.
Add a small amount of HOT coffee to the cup and mix well.
Fill remainder of cup with more coffee.
Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- dipped cherry on top.
Kittencal's Moist Oven Roasted Turkey Breast


Ingredients:
chicken broth, turkey breast, butter, garlic powder, celery rib, carrot, onions

Directions:
Set oven to 325 degrees F.
Grease a roasting pan just large enough to hold the breast/s and veggies (do not use a very large roasting pan].
Pour 1 cup broth into the pan.
Rinse the turkey breast well under cold water then pat dry using paper towels.
Mix the soft butter with the garlic powder.
Using hands rub the breast all over with the soft butter including under the skin.
Generously season with salt then season lightly with black pepper.
Scatter the celery, carrots and onions into the pan over the broth, then place the breast skin-side up over the veggies in the pan.
Cover/tent ONLY the breast with a small piece of foil.
Roast covered for 30-35 minutes.
Remove the foil from the top of the breast and continue to roast for another 2 hours or until a meat thermometer inserted in the thickest part of the breast away from the bone reads 160 degrees F (NOTE if the broth evaporates in the bottom of the pan then continue to add in more as needed].
Transfer to a cutting board (the breast temperature will continue to rise to 170 degrees] then tent loosley with foil.
*NOTE* if you are planning on making gravy discard the vegetables or you may save them to eat, the choice is up to you,  then drain the pan juices though a fine colander into a saucepan, allow to cool, skim off the fat and use the pan dripping to make your favorite gravy.
Risotto


Ingredients:
water, vegetarian chicken soup mix, butter, onion, celery, risotto rice, dry white wine, parmesan cheese

Directions:
Mix the water and chicken soup powder and bring to a boil. It's better to prepare just a little extra rather than too little.  Lower the heat and maintain a simmer.
Melt the butter in a pan and saute the onion and celery in it for 2 to 3 minutes, until translucent but not browned.  Add the rice and stir for one minute to thoroughly coat the rice with oil.  Don't break the rice.
Add half the wine and stir constantly until it is absorbed.
Pour in the simmering chicken stock, 1/2 cup at a time, stirring after each addition until it is absorbed.  It should take about 18 to 20 minutes to cook the rice.  Reduce the stock added toward the end and increase the frequency, tasting for the point where it is tender but al dente.
Remove the risotto from the heat and quickly stir in the last of the wine as well as the grated cheese and the peas.