xiaoxl/recipe_data huggingface dataset:
Buckeyes


Ingredients:
cream cheese, peanut butter, graham cracker crumbs, salt, powdered sugar, unsalted butter, dark chocolate

Directions:
Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds. Add the sugar and butter, and mix on the lowest speed until it stops floating off everywhere, then increase the speed until the ingredients are combined. Scrape down the whole bowl well, then mix again. The mixture will be quite sturdy and a little dry — perfect for shaping. Set it aside while you prepare the coating.
Make the coating: Melt the chocolate either over a double boiler, stirring until it is completely smooth or in a microwave in 30 then 10 second increments, stirring before you start it again until it is completely smooth. Let it cool to tepid (about 100 degrees, though I’d go a little cooler next time for a thicker coating; I had a few ounces of chocolate leftover] while you shape the peanut butter centers.
Assemble the candies: Line a sheet pan with parchment paper. Scoop out slightly more than one tablespoon’s worth of filling (their suggestion; I used a scoop that made them a little smaller] and use your hands to form it into a ball. Place the ball on the prepared sheet and repeat the process until all of the candies have been shaped. They can sit close to each other but make sure they are not touching.
Using a fork or large skewer, dip each ball into the chocolate and roll it about so that almost the entire candy is coating, leaving a small circle uncoated. Play around with a few practice pieces; I found it easiest to stick the skewer in the side, angle the bowl I was using towards it and make sure it became submerged as I rolled the candy around. But don’t fuss too much; even the “ugly” ones won’t go to waste.
Chill the buckeyes until they are set, about 30 minutes.
Do ahead: Buckeyes will keep in the fridge for what the book says is 3 days, but I’d say at least a week, should you keep them in a lockbox and hide the key.
Really Fast Chicken and Noodles (Use Your Leftovers!)


Ingredients:
chicken broth, flour, fresh ground black pepper

Directions:
In a large sauce or stock pan add broth, boullion, chicken and veggies. Cover and bring to a boil. When it begins to boil uncover and add the noodles and cook for the time specified on the noodle directions.
When noodles are cooked, remove about 1/4 cup of the broth into a container and whisk in the flour then whisk that back into the pan while it boils. It will thicken slightly but not a whole lot. Season with fresh black pepper. Serve in bowls.
This is a fun recipe because you can add things to it to suit your tastes, like fresh broccoli florets or some diced red pepper and chopped onion. You could also add a little rubbed sage or poultry seasoning or skip the noodles and add in one cup of uncooked rice with 2 cups of additional broth (and cook according the rice package] or some leftover rice. I have also subbed vegetable broth for one of the cans of chicken broth. If you like it soupier, add another can of broth, you can do this after the noodles are done, just heat it back up. If you like it creamier, add a can of cream of chicken soup after the noodles cook.
This also freezes well, but you will need to add a little liquid when you reheat.
The Modern Piña Colada


Ingredients:
pineapple rings, coconut cream, lime zest, lime juice, ginger beer, dark rum

Directions:
Blend pineapple rings and coconut cream until fairly smooth. Add lime zest and juice. Blend until mixed.
Pour mixture into 10 popsicle molds that each hold about 1/3 cup (80 mL]. Freeze until firm.
Pour Crabbie’s ginger beer into a chilled rocks glass. Stir in rum. Add one prepared popsicle. Repeat immediately with remaining pops, Crabbie’s and rum if you’re serving a crowd, or save the pops for yourself for another day.
Tip: For a fun tropical flair, garnish with Tiki-inspired elements like umbrellas or edible flowers.
Old-School Baltimore Crab Soup
Category: soups-stews-and-chili
By FoodJunkie

This crab soup recipe mirrors the traditional crab soups made by Baltimore women over the last 50 years. It is a milder-flavored, lighter-colored soup than the ones typically served in modern seafood restaurants. Homemade crab soup is a staple at most Maryland cookouts and family gatherings. Serve with crackers.

Ingredients:
3  carrots, sliced
1  ham bone
⅔ cup barley
2 tablespoons salt, or more to taste
2 tablespoons ground black pepper, or more to taste
4 cups water
1 small head cabbage, shredded
2 (14.5 ounce) cans diced tomatoes
3  potatoes, peeled and cubed
1 cup water
3 (15 ounce) cans white corn, drained
1 pound green beans, cut into 1 inch pieces
1 (10 ounce) package frozen lima beans
1 (6 ounce) package frozen peas
2 tablespoons seafood seasoning (such as
®), or more to taste
4  female blue crabs
4 slices bacon
1 cup water
2 (6 ounce) cans lump crabmeat, drained

Directions:
Bring a large pot of lightly salted water to a boil. Add the carrots, and cook uncovered until tender, about 5 minutes. Drain well, and set aside. Place the ham bone, barley, salt, and pepper in large stock pot with 4 cups of water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes; continue simmering for 15 more minutes. Stir in the potatoes and carrots. Simmer until the potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup of water, corn, green beans, lima beans, and peas. Simmer for 20 minutes. While the soup is simmering, clean the crabs by opening it and discarding the lungs and mouth. Remove the yellowish-brown tomalley and set aside. Break the crabs in half and add to the soup along with the seafood seasoning. Simmer for 20 minutes, stirring occasionally. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cook and stir the reserved tomalley in the remaining bacon grease over low heat until the mixture becomes gravy-like. Stir the cooked tomalley into the soup with 1 more cup of water. Continue simmering for 45 minutes, then add the lump crabmeat. Season with additional salt, pepper, and seafood seasoning, if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce heat to low, until ready to serve.

Prep time: 25 mins
Cook time: 4 hrs
Total time: 4 hrs 25 mins
Yields: 12 servings

Calories: 349.7
Fat: 3.5 g
Saturated fat: 0.8 g
Carbohydrates: 64.3 g
Sugars: 10.6 g
Dietary fiber: 14.3 g
Protein: 21.1 g
Cholesterol: 33.6 mg
Sodium: 2079.4 mg
Blueberry Yeast Cake


Ingredients:
water, sugar, blueberries, salt, eggs, unsalted butter, skim milk powder, all-purpose flour, bread flour, butter, cinnamon, sugar

Directions:
Whisk together the water and yeast.
Add sugar, salt, eggs, butter, skim milk powder and most of flour.
Stir to make a batter-like mixture.
Fold in blueberries. Add the remaining flour as necessary to form a thick batter. How much if at all will depend on humidity and the amount of moisture in your berries.
Cover bowl with a tea towel and let batter rest 30 minutes.
Meanwhile, generously grease a 9 or 10-inch angel food cake pan.
Pour batter in (after rest].
Cover pan lightly with greased wax paper and let batter rise until it nearly reaches the top of the pan.
Drizzle on melted butter and dust with sugar and cinnamon.
Preheat oven to 350°F.
Place cake pan on a baking sheet and place in oven.
Bake until nicely browned (about 40 minutes].
Cool for 10 minutes before removing from pan and placing on a wire rack to cool completely.
Creamy Chicken Pot Pie Soup
Category: uncategorized
By dmydrlng

I wanted this soup to be a cross between a chicken pot pie and chicken soup and I believe this recipe hits the mark.

Ingredients:
2 (8 ounce) skinless, boneless chicken breast halves
6 tablespoons salted butter
6 tablespoons all-purpose flour
1 cup evaporated milk
2 (32 ounce) cartons chicken broth (such as Swanson®)
3 large russet potatoes, peeled and cut into chunks
4 medium carrots, peeled and cut into 1-inch chunks
1 cube chicken bouillon
1 ½ teaspoons ground black pepper
1 pinch salt
1 cup frozen peas
1 cup frozen corn

Directions:
Put 1/2 inch of water in a large pan over medium heat; bring to a simmer, about 2 minutes. Place chicken in the simmering water, cover, and cook until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and shred when cool enough to handle. Melt butter in a large pot. Add flour and stir continuously with a wooden spoon or whisk until a thick paste forms; continue cooking roux for 2 minutes. Add evaporated milk; stir until incorporated. Add chicken broth and stir until no lumps remain. Bring to a boil. Add potatoes, carrots, chicken bouillon, pepper, and salt; cook until vegetables are tender, about 20 minutes. Add shredded chicken and frozen peas and corn. Cook until heated through, about 5 more minutes.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 370.6
Fat: 13.2 g
Saturated fat: 7.3 g
Carbohydrates: 43.9 g
Sugars: 8.3 g
Dietary fiber: 4.2 g
Protein: 19.9 g
Cholesterol: 67 mg
Sodium: 1404.5 mg
Chilean Sea Bass With Ponzu Sauce


Ingredients:
sea bass fillets, ponzu sauce

Directions:
Preheat oven to 400 degrees., Place sea bass in a pan and pour ponzu sauce over it., Bake for 15-20 minutes,.
Queen of Hearts Strawberry Tarts


Ingredients:
gelatin, lemon rind, coconut milk, strawberries, vanilla, yogurt, strawberries

Directions:
Bake the tart crust at 350 degrees for 8-10 minutes.
Cool, then place in the freezer while you prepare the filling.
Place the apple juice concentrate in a small saucepan, sprinkle the gelatin over it and let the mixture stand for a few minutes to soften the gelatin.
Heat on low until dissolved.  Remove from heat and stir in the coconut milk, kool-aid powder, vanilla and the grated lemon rind.
Transfer the mixture to a bowl (you'll be adding the yogurt to this later].
Place the bowl in the refrigerator or freezer until it has thickened to egg-white consistency.
With an egg beater or mixer, whip the mixture until it is light and fluffy.
Stir in the yogurt and strawberries, blending thoroughly.
Spoon into the tart cups and smooth.
Chill until firm. Decorate with strawberries.
Vegan Black Bean Soup
Category: soups-stews-and-chili
By YCHRISTINE

Easy to make, thick, hearty soup with a zesty flavor.

Ingredients:
1 tablespoon olive oil
1 large onion, chopped
1 stalk celery, chopped
2  carrots, chopped
4 cloves garlic, chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed tomatoes

Directions:
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 410.2
Fat: 5 g
Saturated fat: 0.8 g
Carbohydrates: 75.3 g
Sugars: 7.2 g
Dietary fiber: 25 g
Protein: 21.9 g
Sodium: 1733.6 mg
Potato Stuffed Poblano Peppers #SP5


Ingredients:
chorizo sausage, salsa

Directions:
Preheat oven to 425 degrees Farnhieght.
Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
Cut the peppers in half lengthwise and clean out the seeds.
in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
Put  a little cooking oil on the outside of the peppers and place them on a baking sheet.
Fill the peppers with 1/2 cup of the potato mixture in each one.
sprinkle the remaining cheese equally over the top of the peppers.
After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!
Blackberry Vinegar


Ingredients:
fresh blackberries, white vinegar

Directions:
"In a one-quart mason jar place the blackberries in the bottom.  You may crush lightly with a wooden spoon for the most flavor if you like.  Fill the jar with the vinegar and put the lid on.  Place the jar outside in the sun to steep all day like you would for Sun Tea.  At the end of the day strain vinegar into another jar.  Will keep for months."
Delicious Date Roll Cake


Ingredients:
flour, egg, brown sugar, baking powder, mixed spice, dates, butter, milk

Directions:
Beat the egg and sugar together and add dry ingredients along with chopped dates and melted butter, then stir in the milk.
When thoroughly mixed, put into greased roll baking tubes and fit end cap.  Be sure to leave room for rising in baking tube.
Bake for 30 minutes at 375 deg F or 190 deg Celsius.
EASY MANDARIN CHICKEN


Ingredients:
cornstarch, low sodium chicken broth, white vinegar, granulated sugar, low sodium soy sauce, canola oil, chicken breasts, white pepper, sea salt, fresh ginger, garlic clove, hoisin sauce, sliced water chestnuts, mandarin oranges, green onions, sesame seeds

Directions:
In a measuring cup, mix orange juice with cornstarch; set aside. In a mixing bowl, combine broth, vinegar, sugar and soy sauce; whisk to combine and set aside.
In a large skillet over medium-high heat, add canola and sesame oil. When hot, add chicken and season with white pepper and sea salt; sauté for 3 minutes or until no longer pink. Add ginger and garlic; sauté for 1 minute. Add hoisin sauce, stir well before adding chestnuts and red peppers; cook for 2 minutes.
Stir in the broth mixture and bring to a boil. Reduce heat to medium and simmer for 10 minutes. Stir in orange juice/cornstarch mixture until the sauce thickens. Add mandarin orange segments and gently incorporate into the mixture. Cook enough to warm up the orange segments; serve over a bed of white rice and garnish with green onions and sesame seeds. Makes 3-4 servings.
Oatmeal Bread I
Category: bread
By DeeDee

Dough needs to rise overnight.

Ingredients:
1 cup rolled oats
½ cup molasses
⅓ cup vegetable oil
1 teaspoon salt
1 ½ cups boiling water
2 tablespoons active dry yeast
½ cup lukewarm water (100 degrees F/38 degrees C)
1 cup whole wheat flour
5 cups bread flour
2  eggs

Directions:
Combine oats, molasses, oil, salt and boiling water. Let cool to about 105 degrees F. Dissolve the yeast in the warm water and let stand for 5 minutes or until creamy. Stir the yeast into oat mixture and mix well. Add whole wheat flour, 2 cups bread flour, and the eggs. Mix until well combined. Stir in enough of the remaining flour to make a soft dough. Turn dough out to a floured counter and knead for about 10 minutes. Place the dough in a well-greased bowl and cover with greased plastic wrap. Let the dough rest in the refrigerator overnight. Preheat oven to 375 degrees F (190 degrees C). Grease 3 regular loaf pans and 4 mini loaf pans. Transfer the dough onto a floured surface and divide it into 4 pieces. Shape the dough into loaves and place them in the pans, seam-side down. Let rise until doubled, about 90 minutes. Bake in the preheated oven until the loaves are golden brown and sound hollow when tapped, about 30 minutes.

Prep time: 45 mins
Cook time: 30 mins
Total time: 1 day
Yields: 3 large loaves and 4 mini loaves

Calories: 68.4
Fat: 3.1 g
Saturated fat: 0.5 g
Carbohydrates: 9.1 g
Sugars: 3.1 g
Dietary fiber: 0.9 g
Protein: 1.6 g
Cholesterol: 12.4 mg
Sodium: 85.4 mg
Twix Chocolate Chip Cookies


Ingredients:
butter, brown sugar, granulated sugar, light corn syrup, white vinegar, eggs, vanilla extract, salt, baking powder, baking soda, all-purpose flour, chocolate chips

Directions:
Preheat the oven to 375˚F.
Cream together butter, sugars, corn syrup, and vinegar.
Beat in eggs, vanilla, salt, baking powder, and baking soda.
Stir in flour.
Add Twix pieces and chocolate chips, and mix.
Drop cookie dough into 1 tbsp balls onto a parchment-paper-lined baking sheet. They spread out a fair bit, so seperate them by about 2 inches to avoid sticking together. I had to do about 3 pans, but it's worth it!
Bake for 10 minutes, or until golden brown but still soft.
Toasted Pecans
Category: appetizers-and-snacks
By Joyce Hickman

This crunchy snack is easy to make and has a delightful salty flavor.

Ingredients:
1 cup butter, melted
6 cups shelled pecans
salt to taste

Directions:
Preheat oven to 275 degrees F (135 degrees C). Pour the butter into a medium bowl, and mix in the pecans. Stir until the pecans are well coated. Arrange coated pecans in a single layer on one or two medium baking sheets. Sprinkle with salt. Bake in the preheated oven approximately 1 hour, stirring occasionally. Remove from heat, cool and store in covered containers.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 cups

Calories: 546.8
Fat: 58.2 g
Saturated fat: 13.4 g
Carbohydrates: 8.3 g
Sugars: 2.4 g
Dietary fiber: 5.7 g
Protein: 5.6 g
Cholesterol: 40.7 mg
Sodium: 109 mg
How to Make Homemade Sriracha Sauce
Category: side-dish
By Chef John

Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Ingredients:
1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
⅓ cup water
½ cup distilled white vinegar

Directions:
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start. Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly. Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer. Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired. Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Prep time: 30 mins
Cook time: 5 mins
Total time: 3 days
Yields: 1 -1/2 cup

Calories: 16
Fat: 0.2 g
Carbohydrates: 3.6 g
Sugars: 2.6 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 241.8 mg
Chicken Enchiritos


Ingredients:
boneless skinless chicken breast halves, boneless skinless chicken breast halves, green pepper, onion, garlic cloves, oregano, cumin, salt, pepper, Mexican tomato sauce, stewed tomatoes, diced green chilies, flour tortillas

Directions:
Poach chicken breasts in stock just until no longer pink. Remove, cool and shred with 2 forks.
Make sauce: Saute onions, peppers and garlic in oil just until soft. Add oregano, cumin, salt and pepper. Add tomato sauce, stewed tomatoes, red enchilada sauce and green chiles.
Spread enough sauce to cover the bottom of a 9" by 15" glass baking dish.
Microwave 2 tortillas at a time for 15 seconds and assemble before microwaving the next 2.
Assemble enchiritos: Spread center of a tortilla with about 2 T. beans, add about 3 T. shredded chicken and top with about 1/3 cup cheese. Roll up burrito-style, tucking in sides and place seam-side down in baking dish. Repeat until all tortillas are used. You will have to keep assessing amounts as you go to divide evenly.
Pour the rest of the sauce over enchiritos and top with the rest of the cheese.
Bake at 350°F for 1 hour, or until bubbly and cheese is beginning to brown.
Boxing Day Bars


Ingredients:
butter, walnuts, graham cracker crumbs, sweetened condensed milk, sweetened flaked coconut

Directions:
Preheat oven to 350 degrees.
Mix theTwix bars, almonds, walnuts, and graham cracker crumbs together in a bowl with half of the M&Ms (1/4 cup].
Place butter into a square (8 inch] baking pan lined with aluminum foil.
Place pan in oven until butter melts.
Tilt the pan in different directions until it is coated with butter.
Dump the bowl contents into the pan and spread it evenly.
Pour the condensed milk over the mixture.
Sprinkle the coconut on top.
Sprinkle the remaining M&Ms (1/4 cup] on top.
Press everything down hard.
Bake for 20-25 minutes (edges will get brown].
Chill for at least 1 hour.
Cut into squares.
Rhubarb Apple Pie


Ingredients:
rhubarb, apple, sugar, all-purpose flour, ground cinnamon, butter

Directions:
Preheat oven to 400'F.
For the filling:
In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
Cook and stir over medium heat just until the mixture thickens.  Remove from heat and add the butter.  Cool.
In the meantime, prepare a pastry shell for a double crust pie.
To assemble the crust:
On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle.  Place this into a 9 inch pie dish.
Trim to 1/2 inch beyond the edge of the plate.
Put the prepared filling into the pie shell.
Roll the remaining pie dough out and form it into a 12 inch circle.
Cut the pastry (for the lattice] into 3/4 to 1 1 1/4 inch strips.
Weave the strips over the filling in a lattice pattern.  Press the ends of the strips into the crust edge.  Fold the bottom pastry over the ends of the strips; crimp the edge.
To prevent the edges of the crust from burning cover with tin foil.
You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
Bake the pie for 25 minutes.  The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
Cool on a wire rack.
Bon Appetit!
Yummy Pizza Cupcakes
Category: uncategorized
By Rebecca Van

All the yummy things in pizza rolled in with a biscuit to make one tasty little pizza cupcake.

Ingredients:
nonstick cooking spray
1 cup pizza sauce
1 (10 ounce) can refrigerated biscuit dough
1 cup grated mozzarella cheese
1 cup mini pepperoni
½ cup chopped mushrooms
½ cup chopped olives
1 tablespoon Italian seasoning

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners and spray with cooking spray. Pour pizza sauce into a large bowl. Cut each biscuit into 10 to 15 small pieces and stir into the pizza sauce. Add mozzarella, pepperoni, mushrooms, olives, and Italian seasoning and mix to combine well. Spoon the pizza mixture equally into the prepared muffin tin. Bake in the preheated oven until golden brown and cheese has melted, 25 to 30 minutes. Remove from the oven; let cool for 5 minutes before removing muffins from the tin.

Prep time: 15 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 12 servings

Calories: 210.7
Fat: 13.7 g
Saturated fat: 4.7 g
Carbohydrates: 13 g
Sugars: 2.5 g
Dietary fiber: 0.9 g
Protein: 8.6 g
Cholesterol: 26.1 mg
Sodium: 765 mg