xiaoxl/recipe_data huggingface dataset:
Double Chocolate Covered Cherries


Ingredients:
maraschino cherries, butter, light corn syrup, milk, confectioners' sugar, white chocolate chips, shortening

Directions:
Drain cherries on several paper towels and press out excess moisture; allow to drain at least an hour.
Fondant: In a medium bowl, combine butter, corn syrup, chocolate and milk; beat until smooth.
Stir in confectioner's sugar (mixture will seem dry].
When most of the sugar is mixed in, turn out onto counter and knead until smooth.
Divide into 24 pieces (about 2 tsp each] and shape into balls.
Flatten each ball and mold around cherries, covering cherry completely (leaving stem out].
Refrigerate at least an hour or until very cold and very firm.
Line large cookie sheet with waxed paper.
In a small saucepan over very low heat or in the microwave, melt chips and shortening or wax until smooth.
Place pan or bowl over hot water to keep dipping consistency.
Holding stems (or use toothpicks if your cherries have no stems], dip covered cherries into melted chocolate and allow excess to drip back into pan or bowl.
Place on waxed papered cookie sheet to set.
Place in miniture muffin cups if desired and store in tightly covered container or in the refrigerator.
Skinny Banana Pudding


Ingredients:
stevia, sugar, cornstarch, unsweetened coconut milk, bananas, vanilla, maple syrup, applesauce

Directions:
Mix stevia, sugar, and cornstarch until combined in a saucepan.
Turn heat to medium and slowly add coconut milk to saucepan while whisking to ensure dry and wet ingredients combine.
Add pureed bananas and continue whisking until mixture thickens.
Once mixture is to desired consistency, turn off heat and add vanilla, maple syrup, and apple sauce.
Refrigerate until cool and set (about 8 hours]. Garnish with sliced banana, vanilla wafers, graham crackers, whipped cream, toasted coconut, or other garnishes of your choosing.
Reser's Potato Salad (Copycat)


Ingredients:
russet potatoes, sweet pickle, celery heart, red bell pepper, onions, mayonnaise, confectioners' sugar, prepared yellow mustard, mustard powder, iodized salt, onion powder, white pepper, sweet pickle juice, distilled white vinegar

Directions:
RECONSTITUTE 4 teaspoons minced onion flakes in enough very hot water to saturate completely; LET rest.
PREP remaining vegetables to specifications.
COOK potatoes in a pot of lightly salted, gently boiling water for about 7 minutes, until tender but firm to the bite]; DRAIN in a large colander placed in sink; RINSE with cold water and allow to drain again.
INTO a large bowl with an (accompanying cover or lid], add the dressing  ingredients EXCEPT for the sweet pickle juice and white vinegar]. Note: drain excess water from onions before adding].
WHISK mixture well then add vegetables (EXCEPT potatoes] and fold gently until just blended.
GENTLY fold in drained potatoes until well-blended.
COMBINE the sweet pickle juice with vinegar then sprinkle over salad.
FOLD mixture gently until creamy, without over-mixing.
COVER and refrigerate for at least 2 hours.
SERVE and enjoy.
Blended Burgers


Ingredients:
oats, lean ground beef, dried thyme leaves, dried oregano leaves, onion, salt, cheddar cheese, lettuce

Directions:
Place the mushrooms and oats in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add the beef, seasoning blend and salt. Pulse until well combined. Form the mixture into six 4-inch patties.
Set a greased grill pan over medium-high heat. Place the burgers on pan and cook without turning for 5 to 7 minutes. Flip burgers and cook for an additional 5 minutes.
Add cheese and cook for 1 minute more. Serve on hamburger buns with traditional toppings.
No-Bake Chocolate-Peanut Butter Drop Cookies
Category: desserts
By Marjorie Olah

These no-bake cookies are made with almond milk.

Ingredients:
2 cups white sugar
½ cup margarine
½ cup almond milk
4 tablespoons unsweetened cocoa powder
½ cup peanut butter
1 teaspoon vanilla extract
1 teaspoon almond extract
2 ½ cups quick oats
1 cup sweetened flaked coconut  (Optional)

Directions:
Combine sugar, margarine, almond milk, and cocoa in a saucepan. Bring to a boil, about 5 minutes. Let boil for 1 minute and remove from heat. Stir in peanut butter until melted. Pour in vanilla extract and almond extract and stir well. Add oats and coconut and mix dough until combined. Drop cookie dough by tablespoons onto wax paper. Let set and cool completely, about 30 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 50 mins
Yields: 36 cookies

Calories: 120
Fat: 5.4 g
Saturated fat: 1.5 g
Carbohydrates: 17.2 g
Sugars: 12.4 g
Dietary fiber: 1.2 g
Protein: 1.9 g
Sodium: 54.2 mg
Soda Pop Chops With Smashed Potatoes


Ingredients:
small red potatoes, ketchup, brown sugar, chili powder, Worcestershire sauce, garlic powder, all-purpose flour, pepper, salt, olive oil, butter, garlic powder

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
Meanwhile, in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large, resealable plastic bag, combine flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add pork chops, one at a time, and shake to coat. in a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until meat is tender, turning once. Remove pork and keep warm. Bring sauce to a boil; cook until liquid is reduced by half.
Meanwhile, drain the potatoes; mash with butter, garlic powder, and remaining salt and pepper. Serve with pork chops and sauce.
Sauteed Shrimp With Ancho Chiles and Garlic


Ingredients:
olive oil, garlic cloves, shrimp, salt, white pepper, ancho chilies, limes, Italian parsley, white rice

Directions:
Heat olive oil in large skillet over medium low heat.  Cook the garlic slices until tender but not brown.  Transfer with slotted spoon to paper towels and reserve.
Turn the heat under the skillet to high.  Toss the shrimp with the salt and pepper.  When the oil is nearly smoking, add the shrimp.  Saute, stirring and shaking the pan to prevent sticking, 3 to 4 minutes or just until shrimp are slightly under cooked.  Remove from the heat.  With a slotted spoon, transfer the shrimp to a platter, leaving as much liquid as possible in the skillet.
Return skillet to burner, and reduce heat to medium.  Add the garlic slices and the anchos, and saute, stirring frequently, until the oil begins to turn orange from the chiles.  Stir in fish stock/clam juice, along with the shrimp and any juice that has collected on the platter.  Add the lime juice and parsley, bring to a boil, and remove from heat.
Serve immediately over white rice.
Date and Muesli Slice


Ingredients:
light brown sugar, dried dates, self-rising flour, muesli, roasted sunflower seeds, poppy seed, sultanas, low-fat yogurt, egg, icing sugar, lemon juice

Directions:
Preheat the oven to 350F/180C/Gas4. Line a 11x17 shallow baking pan with baking parchment.
Mix together all the ingredients except the icing sugar, lemon juice and pumpkin seeds.
Spread the mixture evenly in the pan and bake for about 25 minutes, until golden brown. Remove from oven and allow to cool.
To make the topping, put the icing sugar in a bowl and stir in just enough lemon juice to give a thick, spreading consistency.
Spread the lemon topping over the baked mixture and sprinkle generously with pumpkin seeds.
Allow icing to set before cutiing into squares or bars.
The Captain's Famous Jambalaya
Category: soups-stews-and-chili
By RKOZEL

This jambalaya may have been a few places since the bayou, but it's a thick, rich dish that everyone will love! I've experimented with many types of seafood in this recipe, and the flavor and consistency of snapper works the best. Serve with French bread and hot red pepper sauce!

Ingredients:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 teaspoons file powder
3 cloves garlic, peeled and minced
2  green onions, chopped
2 large sweet onions, chopped
1 large green bell pepper, chopped
3 large tomatoes, peeled and chopped
½ teaspoon black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon salt
1  bay leaf
2 cups mushroom broth
1 ½ cups uncooked brown rice
1 pound red snapper fillets, cut into 2 inch pieces

Directions:
In a large saucepan over medium heat, melt butter. Mix in flour, and whisk constantly 2 to 3 minutes, until a thick paste-like roux has formed. Stir file powder, garlic, green onions, onions and green bell pepper into the roux. Cook and stir until tender, about 10 minutes. Stir tomatoes into the mixture. Season mixture with black pepper, cayenne pepper, allspice, cloves, salt and bay leaf. Cook, stirring occasionally, until the mixture is well blended, 10 to 15 minutes. Pour in mushroom broth, and mix in rice. Increase amount of broth to cover all ingredients, if necessary. Bring to a boil, and mix in snapper. Cover, reduce heat, and simmer 1 hour, or until rice is tender.

Prep time: 25 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 55 mins
Yields: 8 servings

Calories: 301.9
Fat: 6.8 g
Saturated fat: 2.6 g
Carbohydrates: 43.7 g
Sugars: 3 g
Dietary fiber: 4.5 g
Protein: 17.5 g
Cholesterol: 28.6 mg
Sodium: 704.5 mg
Herbed Vinaigrette


Ingredients:
Dijon mustard, garlic clove, red wine vinegar, dried oregano, ground cumin, olive oil

Directions:
In a bowl, combine mustard, salt, pepper, garlic, vinegar, oregano, and cumin.  Whisk to combine.  Gradually add olive oil, continuing to whisk briskly.
Serve over chilled salad greens.
Broccoli Salad With a Twist


Ingredients:
broccoli florets, red onion, dried cranberries, apple, walnuts

Directions:
Combine all ingredients in a large bowl and mix well., Chill 2 hours before serving.
Amish Sourdough Bread/Starter


Ingredients:
dry yeast, warm water, flour, sugar, honey, milk, dry yeast, warm water, milk, honey, salt, eggs, whole wheat flour, flour

Directions:
For starter, dissolve yeast in warm water.  Mix with 1 cup flour, 1 cup sugar or honey and 1 cup milk (lowfat or 2% milk is OK].  This is day 1 of 10 day prep.  Use a plastic or glass container.
Leave starter on the counter covered, and stir daily.
On the 5th day, add 1 cup flour, 1 cup sugar or honey (or combination] and 1 cup milk.  This is called 'feeding' the starter.
Continue to stir daily.  On the 10th day, add 1 cup flour, 1 cup sugar or honey and 1 cup milk.  Starter can now be divided and given away or frozen.  I usually wait a day to bake after feeding starter.
If you are not baking the next day, you can refrigerate starter, but bring to room temperature on baking day, or the night before, if frozen.
If you receive a cup of starter as a gift, feed immediately and wait a day before baking, to give starter a chance to ferment, at room temperature.
To bake:  Place 1 cup of starter in bowl of mixer.  Put mixer on slow speed using a dough hook,  and add all ingredients.  All ingredients should be room temperature.
Add 2-1/4 tsps. yeast, 1 cup water, 1 cup milk, 2 tbls honey, 1/4 cup oil,  1 cup whole wheat flour, 2 eggs, 2 tsps. salt,  approximately 6-7 cups white flour.  You can add more whole wheat and less white, as preferred.
Knead dough for 10 minute in mixer.  Dough should be slightly sticky, but smooth and shiny and should mostly all be on the dough hook when done.
Remove dough from mixer bowl to a floured board and knead by hand two minutes, shaping into a large ball.  Oil inside of mixer bowl.
Place dough back into bowl, swirl around in oil, and turn over so all sides are oiled.  Press down, cover with a clean towel and allow to rise in a warm place until doubled.
Punch down and divide into two loaves.  At this point, 1 ball can be made into 12-14 rolls.  Divide into even balls, (if you have a scale, about 2-1/2 oz. each] place on greased cookie sheet, pressing down to a flat disc.  Brush tops with beaten egg white mixed with 1 tbl water and sprinkle with sesame or poppy seeds, if desired.
Cover and allow to rise for 1 hour, or until double in size.
Preheat oven to 375° and bake rolls for 15-20 minutes, until browned.
For loaf of bread flatten 1/2 of dough into a rectangle, to remove bubbles and roll up to a log.  Roll two sides under and place log seam side down in greased loaf pan.  Brush top with egg white and sprinkle with seeds.  Bake at 375° for 25 minutes.  Remove from pan and thump bottom of loaf.  It should sound hollow when done.
You can bake 1/2 of dough and shape other half into a loaf, wrap tightly in plastic wrap and freeze.  When you are ready to bake, remove from wrap and place in greased loaf pan.  Cover and allow to defrost and rise in a warm spot.  Brush with egg white and sprinkle with seeds.  Bake as usual.
Frozen Mango Rum Cocktail


Ingredients:
white rum, fresh lime juice, fresh mango, sugar

Directions:
Blend all of the ingredients except the ice in a blender until the mango is pureed.
Gradually add the ice and continue to blend the drink until the ice is crushed and all of the ingredients are throughly mixed.
Transfer the blended drink to a jug, bowl, or other container and freeze for one hour.
Pour into glasses and serve immediately.
Cooing time is the length of time that the mixture has to be in the freezer before sering.
Never Fail Biscuits
Category: bread
By dakota kelly

These biscuits are a never fail recipe, they're easy to make and everyone enjoys them.

Ingredients:
2 cups all-purpose flour
½ teaspoon salt
4 teaspoons baking powder
½ teaspoon cream of tartar
2 teaspoons white sugar
½ cup butter, chilled and diced
¾ cup milk

Directions:
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, sift together dry ingredients. Cut in butter until mixture resembles coarse oatmeal. Make a well in the center of the dry mixture and pour in the milk. Stir until dough begins to pull together then turn out onto a lightly floured surface. Press dough together and then roll out until 3/4 inch thick. Cut into 2 inch round biscuits and place on an ungreased baking sheet. Bake in preheated oven for 10 minutes, or until golden.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 1 dozen

Calories: 464.7
Fat: 24.5 g
Saturated fat: 15.2 g
Carbohydrates: 53.1 g
Sugars: 4.4 g
Dietary fiber: 1.7 g
Protein: 8.2 g
Cholesterol: 64.7 mg
Sodium: 834 mg
Bacon Chicken and Dumplings
Category: soups-stews-and-chili
By Rebecca Swift

This recipe is so easy, and very tasty as well!

Ingredients:
3 slices bacon
3 large potatoes, peeled and diced
1  onion, diced
4  skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 ½ cups biscuit mix
1 cup milk

Directions:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside; reserve bacon drippings in skillet. Add potatoes, onion and chicken to bacon drippings and cook for 15 minutes, stirring occasionally. Pour in chicken broth; season with poultry seasoning, salt and pepper. Stir in corn, and simmer all together for 15 minutes. Pour in half-and-half and bring to a boil; add crumbled bacon. In a medium bowl, combine biscuit mix with milk and mix well (dough should be thick). Drop tablespoon sizes of dough into boiling mixture; reduce heat and simmer for 10 minutes uncovered, then another 10 minutes covered. (Note: Do not stir while simmering, or dumplings will break apart). Serve hot.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 8 servings

Calories: 451.8
Fat: 20.8 g
Saturated fat: 9.7 g
Carbohydrates: 44.2 g
Sugars: 7.2 g
Dietary fiber: 3.2 g
Protein: 23.5 g
Cholesterol: 77.9 mg
Sodium: 645.4 mg
Acadia's Easy Sauce (Sweet)


Ingredients:
honey, parsley

Directions:
Finely chop parsley., Mix ranch dressing, honey and parsley together thoroughly., Enjoy!
Chocolate Chip Blondies


Ingredients:
brown sugar, butter, eggs, vanilla extract, flour, baking powder, salt

Directions:
In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended.
Combine flour, baking powder and salt; add to brown sugar mixture.
Stir in chocolate chips.
Spread into a a greased 13x9 pan.
Bake at 350 for 18-20 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Cut into bars.
Easy Bake Oven Chocolate Cake Mix


Ingredients:
sugar, all-purpose flour, baking soda, salt, vegetable shortening

Directions:
In a medium bowl, combine sugar, cocoa powder, flour, baking soda, and salt. Stir with a wire whisk until blended. With a pastry blender, cut in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of the mixture into each of 11 small containers with tight fitting lids or ziploc bags. Seal containers. Label with date and contents.
Store in a cool dry place. Use within 12 weeks.
Makes 11 packages Children's Chocolate Cake Mix
-----------------------------.
TO USE:
1 Pkg Children's Chocolate Cake Mix (above].
4 tsp Water
Preheat Easy Bake Oven for 15 minutes
Preheat Easy Bake Oven 15 minutes
To one container of mix add water. Stir with a fork or spoon until blended and smooth. Pour mixture into greased and floured 4 inch round miniature baking pan. Bake for 8 - 10 minutes.
Remove from oven and cool in pan on a rack for 5 minutes. Invert onto a small plate and remove pan. When cool frost with Children's Chocolate Frosting if desired.
Serves 2 children.
Easy Chocolate Bundt Cake


Ingredients:
instant chocolate pudding mix, vegetarian chocolate pudding mix, eggs, water, vanilla, powdered sugar

Directions:
Mix cakemix with eggs& oil in large bowl.
Add pudding mix, water, vanilla and beat well.
Add chocolate or mint chips and stir to incorporate.
Pour mixture into greased and floured 10" Bundt pan.
Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!].
Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
My Version of Elvis' Party Meatballs


Ingredients:
ground turkey, salt, white pepper, Worcestershire sauce

Directions:
Mix ground turkey with seasonings and Worcestershire., Shape into 10 meatballs., Wrap each meatball.with 1/2 strip turkey bacon, fasten with toothpick., Cook slowly in covered skillet until well done.
Peanut Sauce for Vegetables


Ingredients:
garlic clove, fresh ginger, scallion, low sodium soy sauce, rice vinegar, toasted sesame seeds, hot water

Directions:
Place the garlic, ginger, scallion, peanut butter, soy sauce, rice vinegar, sesame seeds, and hot water in a blender or food processor. Process until smooth. Transfer to a large mixing bowl.
Refrigerate until chilled through, at least 3 hours. Stir before serving. Serve with steamed asparagus, broccoli, and cauliflower. Guests and family can choose their favorite vegetable to dip into the sauce.
To use as a main dish: Cook noodles or linguine according to package directions. Drain noodles and rinse with cold water (this keeps it from sticking together] and toss with the sauce. Refrigerate for at least 3 hours and toss again before serving. Add rinsed shredded spinach for a great meal!
Mexican Salad


Ingredients:
green bell peppers, tomatoes, onion, bacon, chili powder, salt, vinegar, lettuce leaf

Directions:
Slice or chop peppers, onions and tomatoes; arrange attractively on lettuce leaves.
Dice bacon and fry until crisp; add chili powder, salt and vinegar and bring to the boil.
Pour over salad and serve at once.
Pacific Northwest Mushroom & Wild Rice Pilaf


Ingredients:
shiitake mushroom, button mushroom, onion, wild rice, brown rice, unsalted butter, salt, fresh basil

Directions:
Preheat oven to 375°F.
In a skillet, heat oil over medium-high heat.  Add mushrooms and onion and saute until soft, about five minutes.
Place in a large baking dish that has a tight-fitting lid (or cover tightly with double layer of foil].
Rinse wild rice under cold running water for 1 minute.  Add to baking dish along with brown rice.
In a small saucepan, bring stock and butter to a boil. Stir in salt.  Immediately pour over rice in baking dish and seal tightly with or foil.
Bake one hour or until tender.  Remove from oven. Uncover and fluff with fork.
Cover dish with a clean kitchen towel and let stand for five minutes. Uncover and let stand for five minutes more.  Stir in basil.
Press pilaf into lightly oiled moulds or custard cups. Invert onto dinner plates.
Authentic Thai Coconut Soup
Category: soups-stews-and-chili
By MIREYZ

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Ingredients:
1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10  kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Directions:
Bring a pot of water to a boil.  Boil the shrimp until cooked, about one minute.  Drain shrimp, and set aside. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer.  Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes.  Stir in the lime juice, fish sauce, and brown sugar.  Season to taste with curry powder. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 8 servings

Calories: 314.4
Fat: 21.6 g
Saturated fat: 18.4 g
Carbohydrates: 17.2 g
Sugars: 7.7 g
Dietary fiber: 2.1 g
Protein: 15.3 g
Cholesterol: 86.3 mg
Sodium: 522.6 mg
Hot Apple Cider


Ingredients:
apple cider, raisins, ground cloves, cinnamon stick, lemon juice, butter, cinnamon sticks

Directions:
In a saucepan bring first 5 ingredients to a simmer (cider - cinnamon stick]; cover and simmer 15 minutes.
Stir in lemon juice.
Ladle cider into 8 mugs, floating a cube of butter n top of each and then garnish each mug with a cinnamon stick.
Chicken Potato Salad
Category: salad
By Ladan Miller

A very tasty appetizer.

Ingredients:
2  boneless chicken breast halves, cooked
2  hard-cooked eggs
3  potatoes, cooked
1 ¼ cups pickled cucumbers
¼ teaspoon salt
2 tablespoons olive oil
⅔ cup mayonnaise

Directions:
Chop the chicken, eggs, potatoes and pickled cucumbers into very small pieces. Mix all together. Add the salt and mayonnaise, then the olive oil. Toss to coat. Refrigerate for 2 to 3 hours before serving.

Yields: 6 to 8 servings

Calories: 339.8
Fat: 24.5 g
Saturated fat: 4.2 g
Carbohydrates: 17.9 g
Sugars: 1.4 g
Dietary fiber: 2.3 g
Protein: 12.6 g
Cholesterol: 92.1 mg
Sodium: 599.7 mg
Mary Anne's Taco Soup


Ingredients:
onion, chicken, vegetable broth, black beans, great northern beans, diced tomatoes, diced tomatoes

Directions:
Saute onions in a large pot sprayed with cooking spray., Add all other ingredients and bring to a boil., Lower heat and simmer for 30-40 minute.