xiaoxl/recipe_data huggingface dataset:
Oatmeal Chocolate Chip Cookies IV
Category: desserts
By Allison

This is a wonderful, melt-in-your-mouth, low-fat oatmeal chocolate chip cookie that your whole family will love!  My husband's favorite...I can never keep them in the cookie jar!

Ingredients:
½ cup butter flavored shortening
1 tablespoon water
½ cup white sugar
1 cup packed brown sugar
1 ½ teaspoons vanilla extract
2  egg whites
1 ¾ cups unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup rolled oats
½ cup miniature semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening, water, white sugar and brown sugar until smooth. Beat in the egg whites and vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Blend in the oats and mini chocolate chips. Drop dough by half-teaspoonfuls onto the prepared cookie sheets. Bake for 7 to 9 minutes in the preheated oven, until the edges begin to brown. Remove from baking sheets to cool on wire racks. Cool at least 10 minutes before eating.

Prep time: 15 mins
Cook time: 9 mins
Total time: 24 mins
Yields: 100 cookies

Calories: 35.8
Fat: 1.4 g
Saturated fat: 0.4 g
Carbohydrates: 5.7 g
Sugars: 3.6 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Sodium: 26.1 mg
Aunt Jean's Chicken Wings


Ingredients:
chicken wings, soy sauce, honey, garlic, beef broth

Directions:
Mix soy sauce, honey, garlic, and broth in a baking pan.
Place chicken in flat rows in sauce.
Marinate for at least 3 hours in fridge. They are best when left in for 24 hours and turned over at 12 hours.
Drain and bake at 350°F for approximately 30 minutes or until done.
The Camellia Grill's Pecan Pie


Ingredients:
eggs, salt, butter, light corn syrup, brown sugar, vanilla extract, pecans

Directions:
Beat eggs with a wire whisk or fork.
Add salt, butter, syrup, sugar and vanilla; mix well.
Pour into pastry shell; sprinkle with pecans.
Bake at 350F for 45-50 minutes.
Lemon Asparagus and Carrots


Ingredients:
carrot, asparagus spears, lemon pepper, lemon juice

Directions:
Sodium Wash, trim, and peel small carrots.
Place carrots in a steamer basket above boiling water.
Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold water; drain.
Meanwhile, cook frozen asparagus spears according to package.
Rinse asparagus in cold water; drain.
Cover and chill drained carrots and asparagus.
To serve, arrange carrots and asparagus on a platter.
Sprinkle with a little lemon juice and lemon pepper.
Ruby Slippers (From Cuisine at Home)


Ingredients:
fresh cranberries, cranberry juice cocktail, sugar, orange, juice and rind of, cranberries

Directions:
Pulse cranberries and juice in a food processor until berries are coarsely chopped.
Simmer in a saucepan over medium heat with sugar, orange rind, and juice until syrupy, about 10 minutes.
Strain; cool syrup to room temperature.
Pour 1-2 T. syrup into glasses (or flutes],
Top with sparkling wine.
Garnish cocktails with whole cranberries.
If desired, rub the rims of champagne flutes with an orange wedge and dip in red sugar.
The World's Best Egg Salad (3 Ways)


Ingredients:
eggs, mayonnaise, salt, onion, canola oil, crisp bacon

Directions:
Mash the hard-boiled eggs. Don't mash them too fine.
If using onions, heat the oil in a skillet and add the onions. Sautee until they turn golden brown.
Add the onions or bacon (or for the ultimate version, both!], mayonnaise, and salt to the chopped eggs and mix thoroughly.
Taste and adjust the level of salt. If you like a creamier texture, add a little more mayonnaise.
Serve in a bowl if using as a brunch spread. If serving as a lunch salad, surround a generous scoop with lettuce, tomato wedges, and sliced cucumbers.
Enjoy!
Chocolate Covered Cherry Martini
Category: drinks
By PunkyBarista5

I made this up as I went along and now it's the most requested martini at the bar I work in.

Ingredients:
1 cup ice cubes
1 (1.5 fluid ounce) jigger chocolate vodka
1 (1.5 fluid ounce) jigger cherry vodka
½ fluid ounce grenadine syrup
1 fluid ounce creme de cacao
1 fluid ounce half-and-half
1 dash chocolate syrup
1  maraschino cherry
1  chocolate kiss candy

Directions:
Fill a cocktail shaker with ice cubes. Pour in chocolate and cherry vodkas, grenadine, creme de cacao, half-and-half, and chocolate syrup. Cover and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, garnish with maraschino cherry and chocolate kiss, and serve.

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

Calories: 444.1
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 34.9 g
Sugars: 23.5 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 12.2 mg
Sodium: 32.4 mg
Triple Berry Cheesecake Poke Cake
Category: desserts
By Julie Hubert

Poke a classic yellow cake and fill with homemade berry sauce before topping with a tangy, delicious no-bake cheesecake! This cake is best made the day before, which makes it great to bring to all those summer potlucks!

Ingredients:
cooking spray
1 (15.25 ounce) package yellow cake mix
1 cup water
3  eggs
¼ cup vegetable oil
2 cups finely crushed graham cracker crumbs
6 tablespoons unsalted butter, melted
8 ounces fresh strawberries, hulled and chopped
8 ounces fresh blackberries
6 ounces fresh raspberries
⅓ cup white sugar
⅓ cup water
2 tablespoons lemon juice
1 (14 ounce) can sweetened condensed milk, divided
2 (8 ounce) packages cream cheese, softened
¼ cup fresh lemon juice
¼ teaspoon sea salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper. Mix cake mix, 1 cup water, eggs, and vegetable oil in a stand mixer on low speed for 30 seconds. Increase speed to medium and mix for 2 minutes more. Pour batter into the prepared baking dish. Bake in the preheated oven until cake is golden brown, about 25 minutes. Cool cake at room temperature for 10 minutes. Keep oven on. Line a baking sheet with parchment paper. Mix graham cracker crumbs and melted butter together in a bowl; spread onto the prepared baking sheet. Bake graham cracker crumb mixture for 10 minutes. Cool to room temperature and store in an airtight container. Mix strawberries, blackberries, raspberries, sugar, 1/3 cup water, and 2 tablespoons lemon juice together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until fruit is soft and easily mashed, 7 to 8 minutes. Mash berries together with a fork and cool for 5 minutes. Poke 5 rows of 6 holes in the cake using the handle of a wooden spoon, creating 30 holes. Drizzle 1/3 cup sweetened condensed milk over the entire cake. Pour berry mixture over cake and spread using a spatula, ensuring berry mixture goes into the holes. Cover cake and refrigerate at least 1 hour. Place cream cheese in the bowl of a stand mixer fitted with a whisk attachment; mix on high until very smooth, at least 3 minutes. Add the remaining sweetened condensed milk, 1/4 cup lemon juice, and sea salt; mix for 1 minute. Spread cream cheese mixture over the cooled cake. Cover and chill cake, 3 hours to overnight. Slice into 12 large pieces and top each with graham cracker crumb mixture.

Prep time: 30 mins
Cook time: 42 mins
Total time: 5 hrs 27 mins
Yields: 1 9x13-inch cake

Calories: 603.4
Fat: 33.2 g
Saturated fat: 15.6 g
Carbohydrates: 68.8 g
Sugars: 46.1 g
Dietary fiber: 3.1 g
Protein: 10.1 g
Cholesterol: 114.7 mg
Sodium: 529.4 mg
Easy Dhal Soup


Ingredients:
olive oil, garlic cloves, onion, turmeric, garam masala, chili powder, ground cumin, chopped tomatoes, red lentil, lemon juice, coconut milk, salt, fresh ground pepper

Directions:
In large saucepan, warm olive oil and add garlic and onion. Saute, stirring 2-3 minutes. Add turmeric, garam masala, chili powder, and cumin.
Stir in tomatoes, lentils, lemon juice, vegetable stock, coconut milk, and bring to a boil.
Reduce heat to low and simmer, uncovered, for 25-30 minutes or until lentils are tender.
Serve warm. You can garnish with lemon slices and cilantro if desired. Also good with naan bread.
Mixed Berry Cheesecake


Ingredients:
graham cracker crumbs, sugar, unsalted butter, cream cheese, sugar, extra-large eggs, sour cream, lemon zest, pure vanilla extract, currant jelly, strawberry, fresh raspberry, fresh blueberries

Directions:
Preheat the oven to 350 degrees F.
To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
Raise the oven temperature to 450 degrees F.
To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
Bake for 15 minutes. Turn the oven temperature down to 225 degrees and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss berries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
Zesty Mushroom Soup


Ingredients:
butter, fresh mushrooms, onion, flour, dried tarragon leaves, cayenne pepper, salt, ground black pepper, chicken broth, half-and-half, dry white wine

Directions:
Melt butter in medium saucepan over medium-high heat.
Add mushrooms and onion.
Cook and stir 5 minutes until vegetables are tender.
Add flour, tarragon, cayenne, salt and pepper; cook 1 minute, stirring constantly.
Reduce heat to low; gradually add broth, half-and-half and wine.
Cook 5- 10 minutes until mixtures thickens slightly.
Vegetarian Mediterranean Pizza


Ingredients:
cornmeal, ready-made bruschetta, dried basil, dried oregano, artichoke hearts, sun-dried tomatoes packed in oil, eggplant, mozzarella cheese, asiago cheese

Directions:
Preheat oven to 450 degrees.
Shape and stretch dough into a 12" circle.
Sprinkle the counter with cornmeal.  Place circle of dough on top of cornmeal; press down lightly; transfer to pizza pan.
Spread bruschetta evenly over top.  Sprinkle with basil and oregano.
Evenly scatter spinach, artichoke hearts, sun-dried tomatoes, eggplant and both cheeses over top.
Bake for 12 - 15 minutes.
Vegetarian Lentil Soup


Ingredients:
dry lentils, salt, black pepper, green pepper, onion, tomato sauce, frozen spinach, rice, peanut butter, sugar

Directions:
fill pot with hot water add dry lentils, rice salt, pepper, sofrito, zazon and cook in  medium heat or crock pot for 40 minutes or until lentils and rice are soft.
add more water if it decreased and salt if needed.
Add peanut butter, tomatoe sauce, sugar, stir fry peppers, mixed vegetables, and spinach and cook for 10 minutes.
Vidalia Onion Dressing


Ingredients:
canola oil, apple cider vinegar, sweet onion, garlic, white sugar, ground mustard, salt

Directions:
"Place all ingredients into a blender and process until very smooth."
Pork Tenderloins With Mushrooms and a Brandy Cream Sauce


Ingredients:
olive oil, brandy, onion, mushroom, salt

Directions:
Preheat oven to 350 degrees.
1. Bring the cream to a light boil in a small saucepan and reduce it by half while doing the rest of the recipe.
2. Season the tenderloins with Creole seasoning while heating the olive oil in a big ovenproof skillet over medium-high heat. Sear the tenderloins until crusty brown all over. Remove the pan from the heat. Transfer the tenderloins to a roasting pan in the center of the preheated oven, and roast for about 15 minutes, or until an internal temperature of about 155 is reached on a meat thermometer pushed into the center of the larger tenderloin.
3. While that's going on, return the skillet, that you used to brown the tenderloins, to medium heat. Add the brandy and bring it to a boil while whisking to dissolve the browned juices and bits in the pan, about a minute.
4. Lower the heat to medium low and add the onions and the mushrooms. Cook until they soften completely. Add the reduced cream and salt, and stir lightly to blend all the ingredients. Lower the heat to as low as it will go and allow to simmer, stirring every minute or so.
5. When the pork tenderloins have reached about 155 on a meat thermometer, remove them from the oven and let them rest about five minutes. Then slice into disks about a half-inch thick and put them on warm plates. Spoon some of the sauce over or around the pork and serve.
Jell-O Cookies


Ingredients:
Jello gelatin, egg

Directions:
Preheat oven to 350 degrees., In a large bowl mix all ingredients together well., Pinch dough into 1 inch balls., Place onto ungreased cookie sheet., Bake for 8-10 minutes.
Vietnamese Grilled Pork Tenderloin


Ingredients:
sugar, green onion, garlic cloves, lime juice, fish sauce, salt

Directions:
Combine the sugar, green onions, garlic, lime juice, fish sauce and salt in a large bowl.
Add the tenderloins, making sure they are coated with the marinade.
Let sit in the fridge for as short as 4 hours, as long as 24 hours, turning when you can.
Heat grill or broiler in your oven. But the outdoor grill is best.
My brother's trick to grill these is to put them on the grill, on medium heat, and cover for 7 minutes, not disturbing them. Then turn over for 6 minutes. And then turn off the grill and let rest for 5.
With my propane grill, I do them for 8,7,6. You want a bit of pink showing in the middle but almost all white.
I love to eat these with a thai sweet and hot sauce, kids love them with plum sauce, and some just like them as is.
Broccoli in Herbed Butter


Ingredients:
fresh broccoli, butter, lemon juice, onions, salt, dried thyme, marjoram, savory

Directions:
Cut broccoli into spears and cook until crisp tender., Melt butter and add remaining ingredients., Drain broccoli and toss with butter mixture.
Barefoot Contessa Coconut Cake and Frosting - Ina Garten


Ingredients:
unsalted butter, sugar, pure vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, milk, sweetened flaked coconut, cream cheese, unsalted butter, pure vanilla extract, confectioners' sugar, sweetened flaked coconut

Directions:
Preheat oven to 350°F  Grease two 9-inch round cake pans, then line with parchment paper.  Grease again and dust lightly with flour.
Prepare cake: Cream butter and sugar on medium-high speed for 3-5 minutes.  Crack eggs into a small bowl.  With mixer on medium speed, add eggs 1 at a time, scraping down bowl once during mixing.  Add vanilla and almond extracts and mix well.  Don't be concerned if the mixture looks curdled.
In a separate bowl, sift together dry ingredients.
With mixer on low, alternately add dry ingredients and milk to the the batter.  Mix until just combined.  Fold in the coconut.
Pour batter into prepared pans, smoothing the top.  Bake in center of oven 40-50 minutes, until tops are brown and cake tester comes out clean.  Cool on baking rack for 30 minutes before removing cakes from pans.
Prepare frosting: Mix cream cheese, butter, vanilla, and almond extract.  Add confectioners sugar and mix until just smooth (don't whip].
Assemble cake by placing one layer, top side down, and spreading it with frosting.  Place second layer on top of the first.  Frost tops and sides.  Sprinkle cake lightly with coconut.
Serve at room temperature.
Waldorf Salad Slaw


Ingredients:
light mayonnaise, low-fat sour cream, fresh lemon juice, sugar, salt, Red Delicious apple, granny smith apple, celery, walnuts, radish

Directions:
In a large bowl, mix mayonnaise, sour cream, lemon juice, sugar and salt until combined.
Add cabbage mix, apples, celery and raisins to bowl with dressing, toss well.
Cover and refrigerate at least 30 minutes to allow cabbage to soften.
To serve, sprinkle with walnuts.
Garnish with radishes.
Vegetarian Lasagne Rolls


Ingredients:
ricotta cheese, frozen spinach, egg, parmesan cheese

Directions:
Combine ricotta, spinach (make sure all water has been squeezed out], egg.
Spread each noodle with mixture.  Roll up.
Place in greased 13 X 9 inch pan.  Cover with spaghetti sauce.  Cover loosely with foil.
Bake at 350 degrees for 20 minutes.
Remove foil. Sprinkle with parmesan.  Cook an additional 10 minutes.
To make ahead assemble as directed and refrigerate before cooking.  You will need to add additional cooking time, however.
Moroccan Carrot Soup


Ingredients:
butter, onion, garlic cloves, gingerroot, ground cumin, ground coriander, cayenne pepper, carrots, potato, honey, fresh coriander

Directions:
Heat the butter in a heavy-based saucepan.
Add the onions, garlic, ginger, cumin, ground coriander, cayenne pepper and fry for two minutes.
Add the carrots and potato and cook for ten minutes, stirring occasionally, until the vegetables are beginning to soften.
Add the stock and bring to the boil. Loosely cover, reduce the heat and simmer gently for 30 minutes until the potato is cooked.
Leave to cool slightly then stir in the honey and orange juice, and then blend it in batches.
Return to the pan to heat and serve hot with fresh coriander to garnish.
Savannah Cheesecake Cookies (Paula Deen)


Ingredients:
all-purpose flour, light brown sugar, pecans, butter, cream cheese, granulated sugar, eggs, vanilla, berries, mint leaf

Directions:
Preheat oven to 350 degrees F.
Combine flour, brown sugar, pecans, and butter in bowl.
Press dough into an ungreased (I grease pan as bars tend to stick if you do not] 13 by 9 by 2-inch pan.
Bake for 12 to 15 minutes or until lightly browned.
For filling, beat cream cheese and granulated sugar together in a bowl until smooth, using a handheld electric mixer; add eggs and extract; beat well. Pour over crust.
Bake for 20 minutes.
Cool completely.
Cut into squares before serving.
Decorate tops with berries and mint leaves.
Buttermilk Pancakes


Ingredients:
flour, baking soda, baking powder, salt, sugar, eggs, buttermilk

Directions:
Sift dry ingredients together., Add beaten egg to dry ingredients., Alternate with buttermilk, then add oil and stir until mixed., Cook on hot greased griddle until done.
Baby Blintzes


Ingredients:
farmer cheese, 2% fat cottage cheese, sour cream, sugar, Bisquick baking mix, vanilla, butter, eggs, blueberries, sour cream

Directions:
Preheat oven to 350 degrees.
Spray muffin tin with cooking spray.
Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
Fill each of muffins halfway with the cheese mixture.
Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
Bake 20 minutes.
Remove from oven and cool in muffin tin for 5-10 minutes.
Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
Serve hot, warm or at room temperature.
Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.
Ragu Baked Eggs Breakfast #Ragu


Ingredients:
red bell peppers, olive oil, onion, parsley, sugar, ground cumin, cayenne pepper, salt, pepper, eggs, arugula

Directions:
1.	Preheat oven to 400 degrees.
2.	In a blender, puree the roasted red peppers with 1 cup of Ragu marinara sauce.
3.	In a large skillet over medium-high heat, add the olive oil and onion; sauté until onions are translucent. Add the turkey sausage and sauté until cooked through. Stir in the remaining 2 cups ragu marinara, the red pepper puree, tomato paste, parsley, sugar, cumin, paprika, cayenne pepper, salt and pepper and bring to a boil. Reduce the heat to medium-low and stir in the spinach. Cover and cook for 15 minutes.
4.	Divide the Ragu tomato mixture between 2 large oven safe skillets or 1 large baking dish. With a large spoon, make 8 wells in the sauce and break an egg into each well. Crumble the goat cheese around the top of the sauce and bake in the oven for 15 minutes or until the white of the egg has begun to set but the yolks are still runny.
5.	Top with the arugula and serve. Can be served with crispy bread or grilled pita.
Casa Ole Green Sauce


Ingredients:
avocados, sour cream, garlic powder, onion powder, salsa verde, diced green chilies, salt, lemon juice, cream cheese

Directions:
Break up avocado slices., Mix slowly at first in open bowl and then blend all ingredients until smooth.
Gorgonzola Stuffed Mini Potatoes
Category: appetizers-and-snacks
By France C

These miniature potatoes make the perfect finger food. Use a strong-flavored Cheddar or feta instead of Gorgonzola for a nice twist!

Ingredients:
20 small new potatoes
¼ cup vegetable oil
coarse sea salt to taste
½ cup sour cream
¼ cup crumbled Gorgonzola cheese
2 tablespoons chopped fresh chives

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread potatoes in a single layer on a baking sheet; drizzle with the oil, and toss to coat. Season with salt. Place potatoes in preheated oven and bake until very tender when pierced with a fork, 45 to 50 minutes. With a small knife, cut a cross in the top of each potato; press firmly on sides to open. Combine sour cream and Gorgonzola in a small bowl. Top each potato with a generous spoonful of the cheese mixture; garnish with chives. Serve hot or at room temperature.

Prep time: 5 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 5 servings

Calories: 453.4
Fat: 18 g
Saturated fat: 6 g
Carbohydrates: 65.3 g
Sugars: 2.9 g
Dietary fiber: 8.1 g
Protein: 9.6 g
Cholesterol: 17.4 mg
Sodium: 165.8 mg
Grilled Salmon Sandwich with Dill Sauce
Category: seafood
By cathy a.

I made this sandwich once, and have been hooked ever since! Once you get a rhythm, this is a quick and easy dinner.  And tastes great hot or cold.

Ingredients:
4 slices bacon
1 (1 pound) fillet salmon, cut into 2 portions
1 tablespoon olive oil
⅓ cup mayonnaise
1 teaspoon dried dill weed
1 teaspoon freshly grated lemon zest
4 slices country-style bread, toasted
4 slices tomato
2  green leaf lettuce leaves

Directions:
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil. Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes. Whisk the mayonnaise, dill, and lemon zest together in a small bowl; divide between 2 of the toasted bread slices. Top each with 1 portion of cooked salmon, 2 tomato slices, 2 bacon slices, 1 lettuce leaf, and a remaining slice of toasted bread.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 sandwiches

Calories: 930.9
Fat: 67 g
Saturated fat: 12.6 g
Carbohydrates: 29.6 g
Sugars: 4.1 g
Dietary fiber: 2.2 g
Protein: 50.7 g
Cholesterol: 145.2 mg
Sodium: 1079.3 mg