xiaoxl/recipe_data huggingface dataset:
Creamy Cheesy Chicken and Farfalle


Ingredients:
farfalle pasta, roma tomatoes, onion, garlic, mozzarella cheese, half-and-half, milk, parsley

Directions:
With a little oil, sauté the onions over medium low heat in a deep skillet. My preference when cooking onions is to let them get a lot of color.
Next, add the bacon, garlic, and Italian dressing. The dressing makes a nice base for the sauce, but I like to let it simmer for a few minutes like this so the majority of the vinegar taste cooks off.
Add the half and half, you can use fat-free if you would like. It’s important at this step to be sure that your skillet isn’t too hot, as you don’t want the dairy to curdle or separate.
Now it’s time to add your cooked chicken, mozzarella cheese, tomatoes, and parsley. I added my chicken while it was still mostly frozen, and it still turned out lovely.
Now is the time when you need to decide your preference in sauce. Do you like it a little thicker? Throw in some more cheese. Is it way too gloppy and thick? Add in a splash or two of milk until you get the consistency you like. Once you’re happy, cover your sauce and keep over medium-low heat while you prepare your farfalle. Stir occasionally.
When pasta is done and drained, toss it all together and enjoy.
Maggie's Minestrone Soup


Ingredients:
butter, olive oil, carrots, onion, celery, potatoes, leek, beef broth, chicken broth, salt, pepper, diced tomatoes, zucchini, red kidney beans, white kidney beans, spaghetti, parmesan cheese

Directions:
Heat butter & oil in a large heavy pot or Dutch oven over medium heat.
Add next 5 ingredients & saute for about 10 minutes, stirring occasionally.
Add broths, seasonings, tomatoes & zucchini and simmer on low, stirring occasionally, for 30 to 35 minutes.
Add beans & spaghetti and simmer for another 15 minutes.
Garnish each serving with a shaving of fresh Parmesan.
Pasta E Ceci (Pasta and Chickpeas)


Ingredients:
pancetta, olive oil, onion, celery, garlic cloves, pimiento, cayenne pepper, anchovy paste, diced tomatoes, tomato paste, chicken broth, sugar, bay leaf, dried basil, chickpeas, pasta, water

Directions:
In a large, heavy-bottomed pot, add olive oil, and begin to saute the pancetta or bacon over medium-high heat. When sufficiently browned, remove all but 2 tsp or so of the fat.
Add onions and celery, sweat three minutes or so until they soften, add garlic, cook 1 minute or until fragrant. Add pimento (or roasted red peppers], cook for a minute or so, then stir in hot pepper flakes (or cayenne], and anchovy paste, if you’re using it.
Add tomatoes, paste, and chicken broth, stirring until tomato paste is smooth. Add sugar, bay leaf and basil. Make sure it comes to a simmer if it already isn’t, then turn heat down to medium-low, cover and let simmer for at least 40 minutes or so, stirring fairly frequently.
Add pasta, and a little extra water if needed (I went with a bit under 1.5 cups of additional water], stir, and simmer, till pasta is tender. You will need to stir pretty frequently, or else surrender yourself to bottom-stick-stew.
Top with some Parmesan or Romano.
Pasta E Fagioli


Ingredients:
onion, celery, carrot, prosciutto, garlic clove, olive oil, vegetable broth, kidney beans, cayenne pepper, dried basil, dried parsley, granulated sugar, tomato juice, white vinegar, macaroni

Directions:
In large pot, saute onion, celery, carrots, prosciutto, garlic & olive oil until onions are transparent.
Add broth, beans, cayenne pepper, basil, parsley, sugar, tomato juice & vinegar, then season to taste with salt & pepper.
Bring to boil over medium-high heat, then lower temperature & simmer 1 hour.
About half way through this cooking time, cook macaroni according to package directions.
Add pasta to serving bowls & ladle soup on top.
Ice Cream Sundae Pie


Ingredients:
vanilla ice cream, green creme de menthe, water, sugar, salt, butter, vanilla

Directions:
Turn ice cream into large bowl.
Pour Creme de Menthe over it, and with spoon swirl into ice cream just enough to give marbled effect.
Do not over mix.
Fill prepared pie crust with ice cream, mounding in center.
Place in freezer.
Prepare fudge sauce.
Pour 1/2 cup cooled fudge sauce on top.
Store in freezer until ready to serve.
Just before serving, garnish with whipped cream and fudge sauce, sprinkle with nuts.
Fudge Sauce: In small saucepan, blend chocolate with 1/2 cup water.
Cook over low heat, stirring occasionally, until chocolate is melted.
Add sugar and salt.
Stir until sugar is dissolved and mixture is thickened (approximately 5 minutes].
Remove from heat and stir in butter and vanilla.
Let cool.
Cannellini Bean Salad With Feta Cheese and Mint


Ingredients:
cannellini beans, mint leaf, red bell pepper, yellow bell pepper, garlic clove, extra virgin olive oil, red wine vinegar, oregano, feta cheese

Directions:
In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
Taste for seasoning and adjust with salt and pepper.
Let the salad stand for 30 minutes.
Toss gently before serving.
Toasted Oat Muffins with Apricots, Dates, and Walnuts
Category: bread
By LauraF

Toasting oats adds such great flavor to these muffins. I've tried them with chopped fresh apple and raisins too. Feel free to change up the fruits and nuts based on what you have on hand.

Ingredients:
1 cup rolled oats
1 cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 pinch ground allspice
⅓ cup toasted walnuts, chopped
⅓ cup chopped dried apricots
⅓ cup chopped dates
½ cup butter, melted and cooled
1 cup buttermilk
1 large egg
1 teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners. Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes. Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates. Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

Prep time: 25 mins
Cook time: 20 mins
Total time: 50 mins
Yields: 12 muffins

Calories: 215
Fat: 11 g
Saturated fat: 5.4 g
Carbohydrates: 26.4 g
Sugars: 12.2 g
Dietary fiber: 2 g
Protein: 4 g
Cholesterol: 36.7 mg
Sodium: 327.2 mg
Easy Vegetarian/Vegan Black Bean Soup


Ingredients:
vegetable broth, black beans, olive oil, onion powder, garlic powder, ground oregano, ground coriander, kosher salt

Directions:
Rinse and drain the black beans. Put the vegetable broth in a saucepan and let it come to a low boil, then put the beans in and stir them in well.
Add the oil and stir it inches Add all the dry ingredients (which is pretty much everything else] and raise the heat.
Let it simmer on medium heat for 15 minutes.
Layered Ramen Casserole


Ingredients:
ground beef, eggs, cheese, onion

Directions:
Preheat oven to 325 degrees.
Separate the ramen noodles from their flavor packets.
Brown beef, mixing in ONE ramen noodle flavor packet and the rehydrated onion. Add the other Ramen flavor packet if beef needs more flavor. Typically you wont need to.
Drain beef and pour into the bottom of a 8x8 dish or a 2qt glass dish, both work. Sprinkle 1/2 cup cheese over the top of beef while it's still hot, so it melts into it.
Cook egg in same pan as beef, I usually just mix the egg really well and cook through, but you can scramble it if you prefer. Place egg on top of beef and add another 1/2 cup cheese.
Boil ramen noodles until softened and drain. Mix Prego (or any preferred spaghetti sauce] into ramen noodles and pour on top of the eggs. Sprinkle the rest of the cheese on top of the noodles.
Place in oven for 10 minutes or until cheese is melted.
Hillbilly Bacon


Ingredients:
flour, brown sugar, pepper, bacon

Directions:
mix flour, sugar and pepper together.
sprinkle on bacon slices.
place bacon on baking sheet then bake at 400* for 10-15 minutes or browned and crisp.
Daddy Eddie's Roast Pork (Pernil), Puerto Rican-Style
Category: world-cuisine
By Daddy Eddie

Pernil is roasted pork shoulder, seasoned to the max. It is served with rice and beans, salad, or sweet plantains.

Ingredients:
¼ cup olive oil
3 tablespoons white vinegar
10 cloves garlic, or more to taste
2 tablespoons dried oregano
1 tablespoon salt
1 ½ teaspoons ground black pepper
5 pounds pork shoulder, trimmed of excess fat

Directions:
Combine olive oil, vinegar, garlic, oregano, salt, and black pepper in a mortar and pestle; mash into a paste. Make deep slits into the pork with a small knife. Stuff slits with the paste; rub any remaining paste over the pork. Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours. Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours. Preheat oven to 300 degrees F (150 degrees C). Roast pork skin-side down in the preheated oven until golden brown, about 2 hours. Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

Prep time: 15 mins
Cook time: 4 hrs
Total time: 13 hrs 15 mins
Yields: 8 servings

Calories: 355
Fat: 23.7 g
Saturated fat: 6.9 g
Carbohydrates: 2.2 g
Sugars: 0.1 g
Dietary fiber: 0.7 g
Protein: 31.8 g
Cholesterol: 111.6 mg
Sodium: 966.2 mg
Samoas Shrimp With Spicy Sauce


Ingredients:
large shrimp, cornflour, cornmeal, pepper, salt, cayenne, cinnamon, orange

Directions:
Season the shrimp with the salt and pepper (use what you like, I used Mediterranean salt which includes some herbs].
Set up three bowls for dipping the shrimp. Corn flour in the first bowl, beaten egg whites in the second and the corn meal, bread crumbs and pulverized samoas in the third.
Spice up the cookie mixture to your liking and then get your fingers in there and break up the chunks of caramel as much as you can. You can eat some, too :].
I had the oil on medium-high heat, about 7 on my electric stove. The shrimp cooked real fast but the outside didn't burn too much. There's sugar in there, it's gonna burn, so be careful not to have the oil too hot or it'll burn faster than the shrimp can cook. Making sense?.
One at a time take the seasoned shrimp and dip it in the flour then the egg whites then the cookie mixture. I did them 5 at a time, because my pan was small. Dip all 5 before you put them in the oil so they all have consistent cook time. If you're bold you can dip the next 2 or three while the shrimp cook on one side, flip them over and dip the rest. Multi-tasking like that will get you in a cook-time rhythm.
For the sauce juice the orange into a sauce pan.
Add coconut nectar and a spot of water.
Add hot pepper and let it reduce.
take out the pepper.
take out a bit of the sauce and add a spoon of cornstarch.
add it back to the pot and let it thicken.
serve warm or room temperature.
Creamy Buttercream Icing


Ingredients:
shortening, butter, vanilla, confectioners' sugar

Directions:
In a bowl beat the shortening with butter, almond extract, vanilla and whipping cream until very smoooth and fluffy.
Add in the confectioners sugar and beat until well combined and fluffy adding in more whipping cream if needed to create desired texture.
Add in food colouring if using.
Salmon With Sweet Chili Glaze


Ingredients:
soy sauce, fresh ginger, salmon fillets

Directions:
Line rimmed baking sheet with foil. Coat with nonstick spray. Whisk chili sauce, soy sauce and ginger in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.
Preheat broiler. Spoon any marinade remaining on baking sheet over salmon fillets. Broil salmon without turning until browned in spots and almost opaque in center, 6 to 10 minutes, depending on thickness of fillet.
Florida Native Mexican Buffalo Chili With Monterey Jack Nachos


Ingredients:
extra virgin olive oil, onions, garlic cloves, green chilies, green chilies, chili powder, ground cumin, bay leaves, tomato puree, pinto beans, fresh cilantro leaves, sea salt, fresh ground black pepper, monterey jack cheese, cheddar cheese, black beans, lean ground beef

Directions:
Heat oil in large pan over a medium heat and cook ground buffalo until very lightly browned. (Buffalo cooks faster than beef and has less fat, be careful not to overcook].
Reduce the heat and add onions, garlic and chilies. Cook for 4-5 minutes, or until peppers and onions are tender.
Add the chili powder and ground cumin, and cook 2 minutes more. Stir in the bay leaves, tomato puree, and beef stock. Bring to a boil.
Reduce heat and cover the pan. Simmer for about 45 minutes.
Put a quarter of the beans into a bowl and mash with a potato masher. Stir these into the soup to thicken it slightly.
Add the remaining beans and simmer for about 5 minutes. Season and stir in the chopped cilantro leaves.
Remove the bay leaves before serving.
To serve, ladle the soup into warmed bowls and spoon tortilla chips on top. Pile grated chees over the tortilla chips and serve.
Tequila Cupcakes


Ingredients:
lime juice, lime zest, skim milk, canola oil, vanilla extract, Splenda sugar substitute, all-purpose flour, baking soda, baking powder, salt

Directions:
Preheat oven to 350 degrees, and line muffin tin., Mix wet and dry ingredients seperately, then together., Fill cupcake liners and bake for about 22 minutes.
The Best Coconut Macaroons Ever!


Ingredients:
sweetened flaked coconut, sweetened condensed milk, vanilla extract, chocolate chips

Directions:
Before starting to create the mix, I would suggest (i.e. It is optional] to take an empty bowl (metal would be the best] and a wire whisk (or whisk attachment for an electric whisk] and put them in the freezer for about an hour.
Take your kitchen utensils out of the freezer and drop the two egg whites into the bowl.  If you have an electric whisk set it on high and and whisk the eggs until they form medium peaks.
In another bowl mix the coconut, condensed milk and vanilla extract.	Transfer the egg whites from the other bowl into the coconut mixture by folding the egg whites into it.
Get some baking pans and line them with wax paper.  Drop the mixture onto the sheet.  The amount of each dropping should be about an ice cream scoop or about two tablespoons.
At one point you should have set your oven to 325 degrees Fahrenheit… Once your oven is heated up put your pans in the oven and bake the macaroons for about 25 to 30 minutes (or just look at them and wait until they are golden brown (not dark tarnished gold brown but shiny gold brown]].  When removing the macaroons the wax paper may get a little stuck to it because they are so sticky… The best way to try to avoid this is removing them while hey are hot.
Optional Steps Follow.
After the macaroons have cooled you can dip them in chocolate if you would like.  To do so put a bunch of chocolate chips (whichever chocolate you prefer, I prefer milk chocolate] and put them into a microwave safe bowl and put the bowl into the microwave until the chocolate chips have melted and stir.
Take one macaroon at a time and dip them in chocolate as much as you like.  Put the macaroons on a plate (I would suggest having refrigerated the plate first] and put them in the fridge for about an hour or two and you will have delicious chocolate covered macaroons :].
Roasted Cabbage With Balsamic Vinegar


Ingredients:
red cabbage, olive oil, coarse salt, ground pepper

Directions:
Preheat oven to 450°F  Cut cabbage into 12 wedges; remove thick core and discard.  Pull wedges apart; toss on a large rimmed baking sheet with oil, 2 tsp salt, and 1/4 tsp pepper.
Cover sheet tightly with foil.  Bake until cabbage is crisp-tender, about 20 minutes.
Remove foil; continue cooking, tossing occasionally, until tender and browned in spots, 20 to 25 minutes.  Toss with Vinegar and serve.
Cape Colada


Ingredients:
cream of coconut, vodka, cranberry juice

Directions:
"Mix ingredients in blender until smooth; pour into glasses; garnish with lemon slices and maraschino cherries if desired."
Entenmann's Fat Free Chocolate Cupcakes


Ingredients:
chocolate pudding, powdered milk, sugar, self rising flour, vanilla, applesauce, baking soda

Directions:
In medium mixing bowl combine Jello powder, drymilk, cocoa, sugar and flour.
Set aside.With electricmixer, beat alternately.
into the egg whitemixture a cup at a time with the vanilla,.
applesauce and baking soda, which have been mixed together.
Beat 2 minutes after last addition. Divide batter equally between 12 paper−line cupcake wells.
Bake at 350 degrees about 18 to 20 minutes or until tester comes out clean. Cool in pan on wire rack.
10 minutes then remove.
Butternut Snap Malter (Fruit Dip, Spread or Icing)


Ingredients:
cream cheese, sugar

Directions:
Beat cream cheese & sugar together until smooth., Fold in biscuits, cream & malted milk powder., Beat well until fully blended.
Beer-Braised Stew


Ingredients:
bacon, beef stew meat, pepper, salt, onion, garlic, bay leaf, beer, soy sauce, Worcestershire sauce, dried thyme, all-purpose flour, water, mashed potatoes

Directions:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, discard all but 2 tablespoons drippings. Sprinkle beef with pepper and salt. In the same skillet, brown beef in drippings.
Transfer to a 5-qt. slow cooker. Add the carrots, crumbled bacon, onion, garlic and bay leaf. In a small bowl, combine the beer, soy sauce, Worcestershire sauce and thyme. Pour over beef mixture.
Cover and cook on low for 5-1/2 to 6 hours or until meat and vegetables are tender.
In a small bowl, combine flour and water until smooth. Gradually stir into slow cooker. Cover and cook on high for 30 minutes or until thickened. Discard bay leaf. taste and adjust seasonings with salt and pepper if needed. Serve beef over noodles or mashed potatoes.
Fried Egg Sandwich


Ingredients:
egg, mayonnaise

Directions:
Put oil in pan, or spray., Fry egg., Put mayo on bread., Add egg to bread and enjoy!
Easy Strawberry Shortcakes


Ingredients:
fresh strawberries, sugar, Splenda sugar substitute, water, Cool Whip, chocolate

Directions:
Clean and mash strawberries.  Add sugar and water let set for about 1 hour to make juice on berries.
When ready to serve, place a Twinkie in a dessert bowl and top with some of the strawberry mixture.
Top with Cool Whip.
Drizzle with Magic Shell--make sure you get a few stripes on the bowl to make it look fancy.
Place in the fridge for about 10 minutes, or until the Magic Shell hardens.  Serve.
Stuffed Mushrooms With Meatless Meatballs and Artichokes ( or Ad


Ingredients:
artichokes, tomato sauce, white mushrooms, bell peppers, fat free mozzarella cheese, oregano

Directions:
Preheat oven to 400 degrees.
Spray medium casserole dish with Pam non stick cooking spray. Place de stemmed mushrooms top side down into the casserole dish. Please a meatball in center of each. Sprinkle the onion and peppers over all. Chop up the stems from the mushrooms and add around mushroom caps. Drain Artichokes and add them to casserole around the filled mushrooms.Sprinkle with Mrs. Dash salt substitute. Pour the tomato sauce over it all. Sprinkle with the mozzarella cheese. Sprinkle with the oregano. Cover and bake at 400 degrees for 25 to 30 minutes. If you want the top to brown a little remove the lid during the last 10 minutes of cooking. You can double or even triple this recipe to fit your needs.
Baked Spaghetti


Ingredients:
spaghetti, ground beef, onion, seasoning salt, eggs, parmesan cheese, butter, cottage cheese, part-skim mozzarella cheese

Directions:
Cook spaghetti according to package directions.
Meanwhile, cook beef and onion in a large skillet over medium heat until meat is no longer pink; drain.
Stir in spaghetti sauce and seasoned salt; set aside.
Whisk eggs, parmesan cheese and butter in a large bowl.
Drain spaghetti; add to egg mixture and toss to coat.
Place half the spaghetti mixture in a greased 13-inch by 9-inch baking dish.
Top with half of the cottage cheese, meat sauce and mozzarella cheese.
Repeat layers.
Cover and bake at 350 degrees for 40 minutes.
Uncover, bake 20-25 minutes longer or until cheese is melted.
Classic Macaroni Salad
Category: salad
By Graden

This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.

Ingredients:
4 cups uncooked elbow macaroni
1 cup mayonnaise
¼ cup distilled white vinegar
⅔ cup white sugar
2 ½ tablespoons prepared yellow mustard
1 ½ teaspoons salt
½ teaspoon ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1  green bell pepper, seeded and chopped
¼ cup grated carrot  (Optional)
2 tablespoons chopped pimento peppers  (Optional)

Directions:
Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

Prep time: 20 mins
Cook time: 10 mins
Total time: 4 hrs 30 mins
Yields: 10 servings

Calories: 390
Fat: 18.7 g
Saturated fat: 2.8 g
Carbohydrates: 49.3 g
Sugars: 15.5 g
Dietary fiber: 2.8 g
Protein: 6.8 g
Cholesterol: 8.4 mg
Sodium: 528.6 mg
Chilled Strawberry Soup


Ingredients:
strawberries, plain yogurt, nutmeg, strawberries, creme fraiche, of fresh mint

Directions:
In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish.
Add the remainder of the soup ingredients (yogurt - nutmeg] to the blender and puree.
Adjust seasonings and chill well. You may want to adjust seasonings again before serving.
To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.
Snowball Cake I
Category: desserts
By Gina Fletcher

A no-bake dessert using a ready-made angel food cake and ingredients that can be easily found in any store. It looks like a large snowball when finished.

Ingredients:
1 (10 inch tube pan) angel food cake
6 cups frozen whipped topping, thawed
1 (20 ounce) can crushed pineapple in heavy syrup, drained with syrup reserved
2 tablespoons lemon juice
1 cup white sugar
1 (10 ounce) package flaked coconut
2 (.25 ounce) packages unflavored gelatin
4 tablespoons water
1 cup boiling water

Directions:
Line a 4 quart round mixing bowl with parchment paper. Break cake up into small bite-sized pieces. Drain the crushed pineapple, reserve the syrup. You should have 1 cup of syrup if not add enough water to make 1 cup. Dissolve the gelatin in the 4 tablespoons of cold water. Add the boiling water, pineapple syrup, sugar and lemon juice. Mix well and place in the refrigerator until mixture just starts to thicken. Add the crushed pineapple to the gelatin mix and then fold in 4 cups of the whipped topping. Place a layer of cake pieces, then a layer of the pineapple mixture in the prepared bowl. Continue until all the cake and pineapple mixture is used up. Refrigerate for at least 12 hours or overnight. Turn the chilled cake out onto a serving platter and frost it with the remaining whipped topping and sprinkle with the coconut.

Yields: 1 large cake

Calories: 344.4
Fat: 12.2 g
Saturated fat: 10.8 g
Carbohydrates: 57.3 g
Sugars: 43.1 g
Dietary fiber: 2.1 g
Protein: 4.1 g
Sodium: 249.2 mg