xiaoxl/recipe_data huggingface dataset:
Pumpkin Shortbread Cookies
Category: uncategorized
By Kim

This is a spicy, pumpkiny variation of shortbread cookies. The added pumpkin makes them slightly softer than your average shortbread, but they've got a pleasant texture nonetheless. Make these ahead of time--they taste better the next day. Store in an airtight container.

Ingredients:
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, softened
½ cup powdered sugar
2 tablespoons powdered sugar
½ cup pumpkin puree
1 ½ teaspoons vanilla extract
¼ cup white sugar, or as needed

Directions:
Whisk flour, pumpkin pie spice, salt, and baking soda together in a bowl until combined. Beat butter in a large bowl with an electric mixer until smooth and creamy. Add 1/2 cup plus 2 tablespoons powdered sugar and beat until smooth. Mix in pumpkin puree and  vanilla extract. Beat on medium- high speed until completely incorporated. Add 1/2 of the flour mixture, mixing until just combined. Add remaining flour mixture and mix until just combined. Cover bowl and refrigerate dough until chilled, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Roll out dough to 1/4-inch thickness on a lightly floured surface. Using a pizza cutter or pastry wheel, cut dough into 1x2-inch rectangles. Use the back of a bamboo skewer to poke 3 holes into each cookie. Place cookies 1/2 inch apart on the prepared baking sheets. Sprinkle each cookie with white sugar. Bake in the preheated oven until cookies are lightly browned, 10 to 15 minutes. Cool shortbread on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep time: 30 mins
Cook time: 10 mins
Total time: 1 hr 40 mins
Yields: 60 cookies

Calories: 38.2
Fat: 1.6 g
Saturated fat: 1 g
Carbohydrates: 5.5 g
Sugars: 2.2 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 4.1 mg
Sodium: 29.9 mg
Bacon and Cheddar Shortbreads With Rosemary


Ingredients:
pecans, bacon, unsalted butter, extra-sharp cheddar cheese, all-purpose flour, fresh rosemary leaf, cayenne pepper, kosher salt

Directions:
Add the pecans to the bowl of a food processor; process until finely chopped but not pasty.
Add the bacon, butter, cheddar, flour, rosemary, and cayenne to the nuts and process until the mixture forms a dough.
Remove the cracker dough from the bowl and divide it in half.
Roll each half into a log about 3 inches in diameter.
Wrap in parchment paper and refrigerate for 8 hours.
Preheat the oven to 350°.
Working with one log at a time, cut the dough with a sharp knife crosswise into 1/4-inch thick slices and arrange on a parchment-lined baking sheet.
Bake until pale golden and crisp, 10-13 minutes.
Cool on the baking sheet for a few minutes and then remove with a spatula to a rack.
Sprinkle lightly with kosher salt.
Serve warm or at room temperature.
Joeys Walnut Scones


Ingredients:
flour, baking powder, salt, sugar, unsalted butter, milk, walnuts

Directions:
preheat oven to 425 degrees grease a large baking sheet and set it aside place the flour, baking powder, salt and sugar in the working bowl of a food processor, pulde to combine the ingredients.
add the butter and pulse until the mixture resembles coarse crumbs.
slowly pour the milk through the feed tube and pulse until the dough just comes together.
turn the dough onto a floured counter and knead in more flour if it seems overly sticky knead in the nuts by hand rol the dough into a 9-inch square that is about 1/2 inch thick cut into nine 3-inch squares.
place the squares on the prepared baking sheet, leaving 2 inches between each piece of dough bake until the scones are golden brown about 12 to 15 minutes serve immediately.
Hawaiian Pineapple Banana Bread


Ingredients:
flour, sugar, baking soda, cinnamon, salt, eggs, bananas, vanilla, crushed pineapple

Directions:
Mix all ingredients together. Pour in 2 greased bread pans., Bake on 350 for 1 hour and 10 minutes., Remove from oven, cool in pan 10 minutes, remove from pans and cool on racks.
Banana Coconut Loaf
Category: bread
By Carol

A very attractive loaf, and a flavor to match.

Ingredients:
2  eggs
1 cup white sugar
½ cup butter, melted
1 cup mashed bananas
½ teaspoon almond extract
1 ½ cups all-purpose flour
½ cup flaked coconut
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup maraschino cherries, chopped

Directions:
Mix together flour, coconut, baking powder, baking soda, salt, chopped walnuts, and cherries. Break eggs in a mixing bowl, and beat until light and frothy.  Add sugar and melted butter or margarine.  Beat well.  Stir in mashed banana and flavoring.  Add flour mixture, and stir just to combine.  Spoon into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in center comes out clean.  Let stand for 10 minutes, and remove from pan.  Cool.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 -9x5 inch loaf

Calories: 276.6
Fat: 12.8 g
Saturated fat: 6.3 g
Carbohydrates: 38.4 g
Sugars: 20.3 g
Dietary fiber: 1.6 g
Protein: 3.8 g
Cholesterol: 51.3 mg
Sodium: 285.9 mg
Easy Curried Cauliflower Soup
Category: soups-stews-and-chili
By Stacey Dodd

I found a really good basic cauliflower soup recipe and modified it. This soup is easy, healthy, and so good! It's really good with a little bit of butter or sour cream as a garnish.

Ingredients:
1 tablespoon olive oil, or as needed
½  onion, sliced, or to taste
3  carrots, cut into 1/2-inch slices
½  red bell pepper, sliced
3 cloves garlic, peeled, or more to taste
1 head cauliflower, chopped
1 (32 fluid ounce) container chicken stock, or as needed
2 tablespoons yellow curry powder
1 tablespoon butter
4 dashes hot sauce (such as Tapatio®), or more to taste
salt and ground black pepper to taste

Directions:
Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes. Remove pot from heat and blend soup using a hand blender until smooth. Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 8 servings

Calories: 75.1
Fat: 3.8 g
Saturated fat: 1.3 g
Carbohydrates: 9.6 g
Sugars: 4 g
Dietary fiber: 3.4 g
Protein: 2.5 g
Cholesterol: 4.2 mg
Sodium: 403.3 mg
Mexican Tres Leche Cake


Ingredients:
all-purpose flour, baking powder, sugar, unsalted butter, eggs, milk, sweetened condensed milk, evaporated milk, rum, heavy cream, vanilla extract, sugar

Directions:
Sift together the flour and baking powder.
In another bowl, cream 1 cup of sugar and the butter until well blended.
Add the eggs and ½ teaspoon vanilla extract and beat until foamy.
Gently fold in the flour mixture, gently mixing until the batter is smooth.
Pour into a lightly greased square cake pan and bake in a preheated oven (350°F] for 30 minutes; allow cake to cool.
Whisk the condensed milk, evaporated milk, milk and rum together until well blended.
Pour mixture over the cake.
Cover with plastic wrap and refrigerate for 3 hours.
Whisk the heavy cream until it begins to thicken.
Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form.
Spread this cream over the top and sides of the cake.
Cut into squares.
Garlic Ranch Pasta (Ww)


Ingredients:
dry pasta, garlic cloves, fat free sour cream, parmesan cheese

Directions:
Cook the pasta according to the package directions.
A few minutes before the pasta finishes cooking, melt the butter in a non-stick skillet.
Crush the garlic into the pan and cook, stirring, for 1 minute. Make sure the garlic and butter are mixed together so the garlic does not burn.
Add the ranch dressing, sour cream and salt and pepper.
Over a low-medium heat, warm the sauce gently, stirring occasionally.
When the pasta is cooked, mix it with the sauce and serve hot.
Top with parmesan cheese if you have the points to spare!
Melt In Your Mouth Chocolate Delight


Ingredients:
pecans, flour, margarine, cream cheese, Cool Whip, chocolate instant pudding, milk, powdered sugar, Cool Whip, pecans

Directions:
Preheat the oven to 400°F.
Start with the crust:  Mix the pecans and flour together.  Melt butter; add to mixture and stir until moist.
Press into a deep ungreased 9x11 inch pan--crust should be thin.
Bake until lightly brown; cool completely.
Blend the cream cheese and Cool Whip together until smooth.  Add sugar slowly until mixed well (make sure the Cool Whip is defrosted and the cream cheese is at room temperature before starting].  Spoon filling into crust and let sit in the refrigerator while you mix the pudding.
Mix the 2 boxes of pudding with the milk.  When the pudding is thickened, add it to the top of the cream cheese mixture.  Let set in the refrigerator.
Next spread the last tub of Cool Whip on top of the pudding, being careful not to mix with the pudding.
Top with chopped pecans.
Peppermint Meringue Cookies
Category: desserts
By Mary

Crunchy minty Christmas cookies!

Ingredients:
2  egg whites
⅛ teaspoon cider vinegar
⅛ teaspoon salt
⅓ cup white sugar
3  peppermint candy canes, crushed

Directions:
Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper. In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top. Bake for 90 minutes in the preheated oven, or until dry.  Cool on baking sheets.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 56 cookies

Calories: 11.1
Carbohydrates: 2.7 g
Sugars: 2.1 g
Protein: 0.1 g
Sodium: 7.7 mg
Fennel Soup II
Category: soups-stews-and-chili
By Laka kuharica - Easy Cook

Light, refreshing, and wonderful vegetable soup.

Ingredients:
1  fennel bulb, diced
1 small leek, sliced
1  bay leaf
½ cube vegetable bouillon
2 cups water
1 tablespoon olive oil
2 teaspoons grated Parmesan cheese

Directions:
Combine the fennel, leek, bay leaf, vegetable bouillon, and water in a pressure cooker. Lock the lid of the pressure cooker, bring it up to pressure, reduce heat to maintain pressure, and cook for 15 minutes. Remove cooker from the heat and let the pressure reduce on its own, 5 to 10 minutes. If your pressure cooker does not have a quick-release function, reduce cooking time slightly as food will continue to cook while pressure releases slowly. Stir the olive oil into the soup, and sprinkle with Parmesan cheese to serve.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 3 servings

Calories: 75.3
Fat: 5.1 g
Saturated fat: 0.9 g
Carbohydrates: 7 g
Sugars: 0.6 g
Dietary fiber: 2.6 g
Protein: 1.6 g
Cholesterol: 1.2 mg
Sodium: 70.1 mg
Strawberry Chiffon Pie


Ingredients:
boiling water, sugar-free strawberry gelatin, cold water, lime zest, lime juice, Cool Whip Lite, strawberries, reduced fat graham cracker crust

Directions:
In a large bowl stir boiling water into dry gelatin mix for 2 minutes until completely dissolved.
Add 1 cup ice cubes and cold water. Stir until ice is completely melted.
Stir in lime peel and juice.
Add whipped topping and stir with a wire wisk until well blended.
Stir in chopped strawberries.
Refrigerate mixture for 1 hour.
Spoon into crust.
Refrigerate 4 hours or overnight.
ENJOY!
London Fog


Ingredients:
water, stevia powder, vanilla, nonfat milk

Directions:
Boil water and steep tea bag for approximately 4 minutes., While steeping, froth your milk., Add stevia and vanilla. Stir., Ladle milk on top.
Orzo Salad


Ingredients:
English cucumber, tomatoes, green pepper, red onion, feta cheese, orzo pasta

Directions:
Cook orzo pasta for 7 minutes., Mix- Refrigerate- Enjoy.
Potato Farl


Ingredients:
mashed potatoes, plain flour, butter, salt

Directions:
Melt the butter and mix into the potatoes with the salt.
Work in the flour quickly but thoroughly and knead lightly.
Divide in two and roll out each half on a floured board to form a circle about the size of a large dinner plate.
Cut in quarters (farls] and cook for about 3 minutes on each side in a heavy frying pan in a little bacon fat.
Tomato Bruschetta
Category: appetizers-and-snacks
By Joy Andrews

This recipe has been modified slightly over tim, but is always a winner, whether for an appetizer or main dish. It even works with winter store-bought tomatoes. The vinegar and basil bring out the flavors.

Ingredients:
2 large tomatoes, diced
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
¼ cup balsamic vinegar
¼ cup olive oil  (Optional)
10 leaves fresh basil, chopped
2 cloves garlic, minced
1 (1 pound) loaf French bread, cut into 1/4-inch slices
¼ cup olive oil  (Optional)
¼ cup shredded mozzarella cheese

Directions:
Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 5 mins
Total time: 40 mins
Yields: 10 servings

Calories: 247.6
Fat: 12.2 g
Saturated fat: 2 g
Carbohydrates: 28.8 g
Sugars: 3.5 g
Dietary fiber: 1.8 g
Protein: 6.5 g
Cholesterol: 1.8 mg
Sodium: 312.8 mg
Hearty Kabocha Squash Soup


Ingredients:
white wine, garlic cloves, oatmeal, onion, rock salt, basil leaves

Directions:
Get a kabocha squash. You'll be using the skin of the squash, so start by washing the squash under water. Cut the squash in half. The skin is quite hard, so you need to be very careful. Clean out the seeds, and place the squash, cut halves down, on a baking pan. Bake for 1 hour at 350°F Remove from the oven and set aside.
Dice up the onion and garlic cloves. Get out a pressure cooker and add a splash of olive oil. Lightly brown the onion and garlic. Pour in two cans of chicken (or vegetable] stock and 1/4 cup white wine. Check out that kabocha squash you took out of the oven earlier. You will be adding in the entire squash, skin and all, but not the hard little stem at the top of the squash. The squash will be very soft, and the skin will tear easily.Discard that hard stem at the top of the squash. Add the squash to the pressure cooker, and everything else on the ingredient list.
Seal up the pressure cooker and cook at pressure for 8 minutes. Cool the pressure cooker using the cold water release method. Open the lid of the pressure cooker, and use an immersion blender (a "stick blender"] and puree the soup to a smooth consistency. Serve hot.
Apple Crisp Tarts


Ingredients:
flour, cornmeal, sugar, salt, margarine, water, flour, sugar, salt, cinnamon, oats, margarine, apples

Directions:
Mix 1 1/4 cups of flour, the cornmeal, 1/2 cup of sugar, and 1/2 teaspoon of salt in a bowl. Add the cup of margarine and mix with a fork or pastry blender until it forms clumps. Add the water and mix just until it comes together. It should be softer than but similar to cookie dough. Divide the dough into quarters  and then thirds, making 12 dough pieces. Form each piece into a ball with your hands, and then press down to make a small patty. Continue flattening the patty until you have a 1/4"-1/8" thick, 3"-4" circle. Place the flattened dough into one of the cups in a twelve-cup non-stick muffin pan. It does not have to fit perfectly, and probably won't. Press out the sides and any possible overlap of the dough to form a tart crust in the muffin-cup. It does not have to overlap the edge of the muffin-cup, just come to the top of it. Repeat this for all twelve muffin-cups. Transfer the pan to the freezer or refrigerator.
Mix the 1/2 cup of flour, 1/2 cup of sugar, 1/2 teaspoons of salt, and the cinnamon in a bowl. Add the diced apples and toss to coat them. Remove the apples from the flour mixture and set aside. Mix the oats into the flour mixture. Add the 1/4 cup of margarine to the oat mixture and mix until it is a crumbly, grainy texture (somewhat loose]. Set this aside.
Preheat the oven to 350 degrees. Get your muffin pan out of the freezer and spoon the coated apples into each tart-cup. Since the apples shrink some during baking, make sure to heap them slightly above the level of the crust. (If you have extra, bake the apples in a small oven-safe bowl or dish - they're great to eat without the fat of the crust!] Spoon the oat mixture over top of the apples and crust, covering them almost completely.
Bake for 45 minutes at 350 degrees. Let cool for ten to twenty minutes before removing from the pan. Heavy cream or milk can be spooned over the tarts at serving if desired. Nutmeg can also be substituted for the cinnamon if preferred. Enjoy!
Comfort Cabbage Casserole


Ingredients:
cabbage, ground beef, onion, bell pepper, celery, garlic, diced tomatoes, tomato sauce, cooked white rice, cheese

Directions:
Chop cabbage and place in bottom of large buttered casserole dish, put aside.
Saute onion, pepper, celery & garlic in a little olive oil  for a couple of minutes or so add ground beef and continue to cook until beef is browned. Remove from heat and pour off all oil.  Fold in  tomatoes, cooked rice and 1/2 can tomato sauce.
Spoon 1/2 rice mixture over cabbage. Sprinkle 1/2 of cheese on top. Layer remaining 1/2 of rice mixture. Pour remaining tomato sauce over mixture and top with remaining grated cheese. Bake at 350F for 45 minutes to one hour.
A Little Bit Spicy Deviled Eggs!


Ingredients:
mayonnaise, Dijon mustard, chives, chives, salt, ground black pepper, paprika, chili powder

Directions:
Remove the egg yolks to a small bowl and mash with a fork.
Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly.
Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika.  Sprinkle over a little chili powder, if desired.
Cover lightly with plastic wrap and refrigerate for up to one day before serving. Enjoy!
Curried (Aubergine) Eggplant


Ingredients:
Japanese eggplants, salt, garlic clove, fresh ginger, jalapeno chile, yellow mustard seeds, brown mustard seeds, cumin seed, turmeric, canola oil, onion, cinnamon sticks, water, brown sugar, fresh cilantro, roasted cashews

Directions:
Toss eggplant with 1 teaspoon salt in a colander set over a bowl, then let drain 30 minutes; Rinse eggplant, then drain, pressing gently on eggplant to extract any excess liquid.
While eggplant drains, mash garlic, ginger, and jalapeno to a paste with 1/2 teaspoon salt, using a mortar and pestle (or mince and mash with a large heavey knife and transfer to a cup], Then stir in mustard seeds, cumin seeds and turmeric.
Heat oil in a 5-quart heavy pot, over moderately high heat until hot but not smoking, then saute onion, stirring occasionally, until softened and golden, 8 to 10 minutes.
Add spice paste and cinnamon stick, then reduce heat to moderate and cook, stirring for 1 minute.
Add eggplant and cook, stirring until it begins to soften, about 3 minutes; Stir in water, brown sugar, and remaining 1/4 teaspoon salt and simmer covered, stirring occasionally, until eggplant is tender, BUT NOT falling apart, about 20 to 25 minutes.
Season eggplant with more salt IF needed, discard cinnamon stick and serve eggplant sprinkled with cilantro and cashews.
Frozen Fudge Pops


Ingredients:
instant chocolate pudding mix, sugar, milk

Directions:
In a mixing bowl, combine the ingredients.
Pour mixture into small plastic cups, or ice molds if you have them, and place in the freezer.
When set (but not completely frozen- you need to check about 5-10 minutes once they have been in the freezer], place a wooden craft spoon into them.
Serve when frozen.
Tvp Veggie Sausage Patties


Ingredients:
water, cumin, sage, red pepper flakes, garlic powder, paprika, salt, black pepper, liquid smoke flavoring, sugar, eggs, vital wheat gluten, flour

Directions:
"Preheat oven to 400.  Boil water and add seasonings.  Combine TVP, flour and vital wheat gluten. Add broth to dry ingredients. Lightly oil muffin pan, and fill bottoms of cups with about 1/2" of mixture.  Bake in 400 degree oven about 10-12 minutes until firm.  When ready to use, fry until brown on both sides, or crumble for use in recipes.   Makes 12-14 patties."
Asian Salad
Category: salad
By Juanita Peek

This salad is appreciated by everyone because of its unique blend of flavors.

Ingredients:
2 (3 ounce) packages ramen noodles, crushed
1 cup blanched slivered almonds
2 teaspoons sesame seeds
½ cup butter, melted
1 head napa cabbage, shredded
1 bunch green onions, chopped
¾ cup vegetable oil
¼ cup distilled white vinegar
½ cup white sugar
2 tablespoons soy sauce

Directions:
In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool. In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce. In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

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

Calories: 374.2
Fat: 32.3 g
Saturated fat: 8.6 g
Carbohydrates: 19.5 g
Sugars: 12.7 g
Dietary fiber: 3.2 g
Protein: 4.7 g
Cholesterol: 24.4 mg
Sodium: 320.6 mg
Peanut Chutney


Ingredients:
ketchup, garlic clove, cayenne pepper

Directions:
Combine all the ingredients., This the sauce by adding about 4 teaspoons of water.