xiaoxl/recipe_data huggingface dataset:
Raisin Bran Muffins (1 WW Point)


Ingredients:
sugar, whole wheat flour, flour, baking soda, ground cinnamon, salt, eggs, prune baby food, vanilla extract, fat-free buttermilk, raisins, carrot

Directions:
In a very large bowl, combine cereals, sugar, flours, soda, cinnamon and salt.
In a medium bowl, combine the beaten eggs, baby food, and vanilla.
Add the egg mixture to the cereal/flour mixture. Add the buttermilk to the cereal/flour mixture. Blend well until everything is moistened.
Add the raisins and shredded carrots and mix well.
Cover the bowl with plastic wrap and refrigerate over night (or for at least 2 hours].
To bake. Heat oven to 400 degrees F. Spray muffin pans with non-stick spray. Fill muffin cups 2/3 full (Use a 1 3/4 inch cookie scoop].
Bake 15 to 20 minutes, until nicely browned and set.
Cool in pans for 6 minutes, then remove the muffins to a rack to cool completely. Enjoy.
Note that the muffins freeze well. You don't have to bake up all the muffins at one time. The batter will keep in the refrigerator for 6 weeks,.
Tava or Turkish Stew
Category: soups-stews-and-chili
By Carrie H

This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.

Ingredients:
2 tablespoons olive oil, divided
1 ½ pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
½ (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1  onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear. Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 397
Fat: 19.5 g
Saturated fat: 9.1 g
Carbohydrates: 9.4 g
Sugars: 4.7 g
Dietary fiber: 1.8 g
Protein: 43.7 g
Cholesterol: 113.1 mg
Sodium: 854.4 mg
Mock Chicken Fried Steak


Ingredients:
hamburger, onion powder, eggs, chili powder, eggs, salt, parsley flakes

Directions:
mix beef  onion powder parsely chili powder if you want eggs and 1 cup of the cracker crumbs
mix well.
divide mixture into 8 balls
sprinkle rest of cracker crumbs on board
put pattties on these and roll out  thin
be sure each side is well coated with crumbs
put on wax paper and chill 30 minutes  or may be frozen  brown on both sides  then put in oven to keep hot.
Candied Fruit Bread
Category: bread
By Carol

This is a great bread for tea at Christmas time when you don't like to make fruitcake.  It is an old recipe that belonged to my mother, and really good.

Ingredients:
2  eggs
1 cup milk
3 tablespoons butter, melted
2 cups sifted all-purpose flour
4 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¾ cup white sugar
¼ cup chopped candied citron
¼ cup currants
2 tablespoons chopped candied cherries
2 tablespoons chopped candied lemon peel
¼ cup chopped blanched almonds
¼ cup chopped pecans

Directions:
Grease an 8x5-inch loaf tin thoroughly. Preheat oven to 375 degrees F (190 degrees C). Beat eggs in a medium bowl. Add milk and melted butter; mix well. Sift together flour, baking powder, salt, and cinnamon into a large mixing bowl. Add sugar, prepared fruits and nuts, and mix well. Add egg mixture to fruit and nut mixture, stirring just enough to blend. Pour batter into the greased loaf tin. Let stand for 20 minutes. Place pan in center of oven on middle rack. Bake for 60 to 70 minutes. Turn out on wire rack, and allow to cool for several hours before slicing.

Yields: 1 - 8 x 3 inch loaf

Calories: 482.4
Fat: 15 g
Saturated fat: 5.3 g
Carbohydrates: 80.1 g
Sugars: 36.4 g
Dietary fiber: 3.2 g
Protein: 9.8 g
Cholesterol: 80.5 mg
Sodium: 638.2 mg
Greek Cheese and Macaroni


Ingredients:
rigatoni pasta, milk, salt, butter, parmesan cheese

Directions:
Boil rigatoni 10 minutes.
Drain.
Mix milk and whip cream together.
Set aside 1 cup.
In the same pan that you cooked the rigatoni pour in milk and whip cram mixture. Add salt and butter. Cook until the butter melts.
Add rigatoni and cook slowly until the mixture gets thick.
Spread half of mixture in greased 9 x 13 pan.
Sprinkle with ½ cup parmesan.
Add remaining rigatoni.
Add remaining parmesan.
Pour the one cup of milk and whip cream on top.
DO NOT STIR.
Bake 350 for 45 minutes to 1 hour.
I like to bake until top gets a little brown.
Tequila Chicken


Ingredients:
lime juice, pepper, salt, boneless skinless chicken breasts

Directions:
place all ingredients into a ziplock bag give it a few shakes and place in the fridge 15-30 minutes.
open ziplock bag just a little to allow steam to exit and microwave 1-2 minutes
place chicken breast on a skillet and DO NOT use any butters or oils as it cooks instead as it browns add 2 tbsp of marinade each time.
at the end add any remaining marinade and scrape any brown bits from the pan spoon mixture onto chicken breasts.
Lori's Stuffed Papaya


Ingredients:
papaya, kielbasa, mango, green onions, lime, juice of, brown sugar, nuoc nam, garlic cloves, parsley, parmesan cheese

Directions:
Heat oven 350., Half papyaya.  Scoop out seeds. Discard., Chop 1/3 of the flesh.  Place in a bowl., Reserve rest for another use., Salt papaya halves.  Invert for 20 minutes., Rinse.  Dry well., To papaya in bowl, add rest.  Mix well., Fill papaya halves with mix., Place on a baking sheet.  Bake 40 minutes., YUM!
Zucchini Cookies


Ingredients:
shortening, sugar, egg, vanilla extract, zucchini, flour, baking powder, salt, cinnamon

Directions:
Cream shortening and sugar, add egg and vinilla.
Combine flour, baking power, salt and cinnamon.
Add dry ingredients to the creamed mixture, mix till blended then add zucchini and chocolate chips.
Drop (I use tablespoon size] onto ungreased cookie sheet.
Bake at 350 for 15 minutes.
S'mores Ice Cream (Homemade)


Ingredients:
eggs, sugar, heavy cream, milk, vanilla, honey graham crackers, miniature marshmallow

Directions:
With a mixer, mix the eggs for 2min until light in color and slightly fluffy.
Mix the cocoa powder into the sugar, then slowly add this mix to the eggs, mix for approx 1min longer or until well blended.
Add the cream, milk, and vanilla again mix until well incorporated.
Pour this mixture into your ice cream maker and freeze according to manufacturers directions.
About 2min before the ice cream is finished, add the remaining ingredients.
When finished scoop into container and if desired, top with additional crushed graham crackers, marshmallows and chopped or shaved chocolate.
Zucchini Pickles


Ingredients:
water, cider vinegar, salt, mustard seeds, black peppercorns, zucchini, onion, garlic cloves, red bell pepper, fresh dill leaves

Directions:
In a wide saucepan combine the water, vinegar, salt, mustard seed, and peppercorns.
Bring to a gentle bubble and cook uncovered for 10 minutes.
Meanwhile combine the zucchini, onion, garlic and red bell pepper in a large bowl and toss to combine.
Pour the hot liquid over the vegetables. Scatter on the dill leaves and stir to mix. Cover the bowl tightly and allow to stand at room temperature for 4 hours.
Refrigerate until thoroughly chilled and drain off the liquid to serve.
WW Grilled Zucchini With Lemon-Herb Feta


Ingredients:
feta cheese, mint leaves, extra virgin olive oil, lemon juice, lemon zest, scallions, zucchini, kosher salt

Directions:
In small bowl, cobine feta, mint,oil, lemon juice, lemon zest and scallions; set aside.
Trim ends off zucchini and slice in half lengthwise.
Slice each half into 4 or 5 chunks.
Place on flat surface in single layer.
Coat both sides with cooking spray and sprinle with salt.
Off heat, coat grill rack or grill pan with cooking spray.
Heat over high heat.
Cook zucchini, flipping once until grill marks are evident and zucchini is soft, 3 to 4 minutes per side.
Arrange on platter and serve with feta topping.
Yields about 5-6 chunks zucchini and 1 tablespoon feta topping per serving.
Copycat Chipotle® Chicken
Category: meat-and-poultry
By RainbowJewels

Just a small amount of effort for this delicious and healthy meal. You can use this chicken for tacos, burritos, burrito bowls, or fajitas. Just add your favorite toppings such as lettuce, salsa, rice, beans, cheese, or sour cream. Enjoy!

Ingredients:
1 ounce dried chipotle chile pepper
1 ounce dried ancho chile pepper
½ cup water
½  red onion, cut into small chunks
4 cloves garlic
2 teaspoons sea salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 ½ pounds skinless, boneless chicken thighs

Directions:
Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers. Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth. Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours. Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

Prep time: 10 mins
Cook time: 5 mins
Total time: 18 hrs 15 mins
Yields: 8 servings

Calories: 293
Fat: 18.7 g
Saturated fat: 4.7 g
Carbohydrates: 5.8 g
Sugars: 0.3 g
Dietary fiber: 2.1 g
Protein: 24.9 g
Cholesterol: 88.3 mg
Sodium: 526.1 mg
Brown Derby House Salad With Citrus Vinaigrette Recipe


Ingredients:
bibb lettuce, radicchio, Belgian endive, plum tomatoes, English cucumbers, kalamata olives, red onion, orange, juice of, lime, juice of, apple cider vinegar, Dijon mustard, extra virgin olive oil, lemon zest, orange zest, lime zest, salt, pepper

Directions:
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
Frosted Pumpkin Bars


Ingredients:
eggs, granulated sugar, pumpkin, all-purpose flour, baking powder, cinnamon, salt, baking soda, cream cheese, butter, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350.
Using an electric mixer at medium speed, beat the eggs, granulated sugar, oil, and pumpkin until light and fluffy.
Sift together the flour, baking powder, cinnamon, salt, and baking soda in another bowl.
Gradually add the dry ingredients to the pumpkin mixture with the mixer at low speed.
Mix until thoroughly combined and the batter is smooth.
Spread the batter in an ungreased 13x9" baking pan.
Bake for 30 minutes.
Remove from the oven and let cool completely before frosting.
To make the frosting:  Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
Add the vanilla.
Slowly beat in the confectioners' sugar until smooth.
Spread on the cooled pumpkin base and cut into bars.
These freeze well (as if you're going to have any leftovers].
Kalamari Salad


Ingredients:
fresh basil, oregano, fresh parsley, garlic, sugar, olive oil, squid, carrot, red bell pepper, green bell pepper, red onion, kalamata olive

Directions:
Whisk together vinegar, basil, oregano, parsley, garlic, sugar and salt and pepper to taste; add oil in a thin stream, whisking until the dressing becomes emulsified.
In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won’t return to a boil in that time].
Drain and refresh under cold water.
Place the squid in a bowl along with the vegetables and olives and pour dressing over.
Toss to coat.
Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.
Garlic Lover's Chicken, Potatoes, and Carrots


Ingredients:
potatoes, onion, boneless skinless chicken breast halves, dried tarragon, rubbed sage, salt, black pepper, garlic head, olive oil, dried parsley

Directions:
Place potatoes, carrots, and onion in greased or sprayed 13x9-inch baking dish; top with chicken.
Combine tarragon, sage, salt, and pepper and sprinkle over chicken.
Cut the top off of garlic bulb so that each clove is exposed.
Place cut side up in baking dish.
Drizzle oil over garlic and chicken.
Cover and bake at 350 degrees for 60 minutes.
Uncover and bake 10-15 minutes longer or until chicken juices run clear and garlic is soft.
Transfer chicken to serving platter and keep warm.
Cool garlic 5 minutes; gently squeeze garlic into small bowl and lightly mash with fork.
Toss garlic with potatoes, carrots, and onion; arrange around chicken.
Sprinkle with dried parsley.
Pumpkin Pie With Hazelnuts (From Fwdgf)


Ingredients:
flour, salt, sugar, butter, water, ground hazelnuts, brown sugar, butter, eggs, pumpkin puree, flour, brown sugar, cinnamon, ground cloves, salt, heavy cream

Directions:
FOR THE PIECRUST: Put the flour, salt, and sugar in a food processor and pulse to combine. cut the chilled butter into small pieces and add to the processor with the water for 15 seconds. If the dough is too dry, add more water by droplets. The dough should just hold together. Do not knead. Wrap the dough in waxed paper and refrigerate at least 4 hours to overnight.
Preheat oven to 400°F Roll out the pastry and fit to a 9 inch pie plate, 2 inches deep. Prick the bottom and sides with a fork then line the plate with aluminum foil and add dry beans to weigh down the dough. Bake for 10 minutes. Remove the foil and beans.
FOR THE FILLING: Increase oven temperature to 450°F In a bowl mix hazelnuts, 1/4 cup brown sugar, and butter. Work into a paste and spread it into the pie shell. Bake 10 minutes.
FOR THE TOPPING: Meanwhile, Mix the remaining ingredients in a large bowl. Pour into the pastry shell. Reduce oven temperature to 325°F Bake pie for 45 minutes. Serve at room temperature or cold.
Lemon Tomato Salmon


Ingredients:
salmon fillets, tomatoes, zucchini, extra virgin olive oil, salt, fresh coarse ground black pepper

Directions:
Preheat the over to 325 degrees F.
Slice zucchini and yellow squash into thin slices.
Dice the tomato.
Place the salmon fillet in a glass or ceramic oven-safe casserole dish
Drizzle about a tablespoon of olive oil onto the fillet, season with salt and pepper lightly.
Lightly cover the fillet with slices of zucchini and yellow squash. Place excess around the fillet.
Place the remaining olive oil, lemon juice and diced tomato in a small bowl. Lightly crush the tomato and mix everything together.
Pour tomatoes, lemon juice and olive oil mixture over the fillet and vegetables.
Season lightly and let bake for about 15-20 minutes.
Light-As-A-Cloud Whipped Cream


Ingredients:
sour cream, confectioners' sugar, vanilla

Directions:
Place the whipping cream and sour cream, sifted confectioners sugar and vanilla in a large chilled stainless steel or glass bowl.
Using an electric mixer on high speed beat until stiff peaks form.
Chill until ready to use.
Use within 1 day.
Creamy Chipotle Chicken
Category: meat-and-poultry
By tnahinu

A delicious slow-cooker recipe of creamy chicken with a slight kick, yumm! Serve chicken with rice and spoon some sauce over the top.

Ingredients:
4  skinless, boneless chicken breast halves
¼ cup melted butter
salt and ground black pepper to taste
2 cloves garlic, minced
1 (10.75 ounce) can  condensed cream of chicken soup
½ cup chicken broth
1 (8 ounce) package cream cheese, cut into cubes
3  chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from chipotle peppers

Directions:
Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 4 servings

Calories: 494.3
Fat: 38.1 g
Saturated fat: 21.5 g
Carbohydrates: 8.4 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 29.2 g
Cholesterol: 159 mg
Sodium: 862 mg
Mocha Garlic Chicken


Ingredients:
roasting chickens, garlic powder, coffee, ketchup, soy sauce, lemon juice, wine vinegar, brown sugar, cornstarch

Directions:
Dust chicken pieces with garlic powder and place in a pan or cooking bag., Mix all other ingredients in a pot and bring to a boil., Pour this sauce over chicken pieces., Bake for 1-2 hours.
Healthy Peanut Butter Mousse
Category: desserts
By Sarah

I whipped this up after school one day when I wanted peanut butter and a healthy snack. There are many other toppings that can be used with this such as Nutella®, extra peanut butter, granola, fruit, oats, graham crackers, cookies, or cereal. The possibilities are endless!

Ingredients:
2 tablespoons peanut butter
¼ cup plain Greek yogurt
½ teaspoon stevia brown sugar blend
⅛ teaspoon vanilla extract
1 tablespoon chocolate chips, or to taste

Directions:
Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds. Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.

Prep time: 5 mins
Cook time: 1 min
Total time: 6 mins
Yields: 1 serving

Calories: 395.1
Fat: 29.9 g
Saturated fat: 11 g
Carbohydrates: 27.8 g
Sugars: 20.5 g
Dietary fiber: 3.6 g
Protein: 12.4 g
Cholesterol: 11.3 mg
Sodium: 184.9 mg
Spicy Keto Chicken-and-Cheese Casserole
Category: meat-and-poultry
By Soccerchef

Keto-friendly take on chicken enchiladas without the tortillas. This casserole is easily customized by adding any ingredients you have on hand. Hubby loved it as part of our first week of ketogenic recipes. Makes great leftovers for lunch served cold or hot... a win-win! You can also add sliced olives, tomato, and lettuce, if you like.

Ingredients:
1 teaspoon butter, or as needed
4  skinless, boneless chicken breasts, cut into chunks
1 teaspoon taco seasoning mix, or to taste
1 (8 ounce) jar salsa
½ cup sour cream
4 ounces jalapeno peppers, diced
4 ounces shredded Cheddar cheese
4  green onions, sliced

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a baking pan. Heat a pan over medium-high heat. Add chicken and saute until no longer pink in the center and juices run clear, 6 to 8 minutes. Drain excess liquid. Add  ; toss to coat. Transfer chicken into the prepared baking pan. Mix salsa, sour cream, and jalapenos together in a bowl and pour over the chicken. Bake in the preheated oven until hot, about 25 minutes. Remove from oven and cover with Cheddar cheese. Continue baking until cheese melts, about 5 minutes more. Let casserole cool before cutting into pieces and garnishing with green onions.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 4 servings

Calories: 334.9
Fat: 19.1 g
Saturated fat: 11.1 g
Carbohydrates: 8.4 g
Sugars: 3.3 g
Dietary fiber: 2 g
Protein: 32.4 g
Cholesterol: 105.9 mg
Sodium: 641.6 mg
Cinnamon Bread Morning Casserole


Ingredients:
cream cheese, egg, milk, maple syrup, cinnamon

Directions:
Preheat oven to 375 degrees.
Cube the bread and mix that with the cubed cream cheese.
Layer half of this into a 13x9 inch baking dish or 2 quart casserole dish.
Mix together the milk and syrup with the eggs and pour half of this mixture over the bread and cheese.
Add remaining bread and cheese and pour remaining egg mixture over the top.
Dust with cinnamon.
Bake for 45 minutes.
Serve with extra syrup.
Persian Inspired Salad With Sweet Potato and Spinach


Ingredients:
spinach, sweet potato, garbanzo beans, dill, parsley, spearmint, onion, garlic cloves, butter, ghee, olive oil, garlic, rose water, lemon juice, turmeric, saffron, salt, red pepper flakes, yogurt, pine nuts

Directions:
Microwave sweet potato until soft. Run cold water over potato, while peeling skin off. Set aside.
In a skillet, brown the onions and garlic in butter or ghee. Then add sweet potato, garbanzo beans, rose water, hot pepper flakes, turmeric, saffron and salt.
Let mixture cool then add dill, spearmint, parsley, garlic stems and spinach.
Dress with some lemon juice and olive oil.
Garnish with a dollop of yogurt and pine nuts.
Brownie cookies
Category: desserts
By Cheryl

Cookies and brownies in one! Could life get any better? This dough requires chilling the dough overnight, keep this in mind while planning your cookie baking.

Ingredients:
¾ cup vegetable oil
2 cups white sugar
⅔ cup cocoa powder
2 cups all-purpose flour
2 teaspoons baking powder
4  eggs
2 teaspoons vanilla extract
½ cup chopped walnuts  (Optional)
¼ cup confectioners' sugar

Directions:
In a small mixing bowl combine flour and baking powder. Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet. Roll dough into walnut-size balls and roll each ball in confectioners' sugar. Bake cookies for 12 to 15 minutes.

Yields: 2 dozen

Calories: 404.9
Fat: 19.4 g
Saturated fat: 3 g
Carbohydrates: 55.4 g
Sugars: 36.2 g
Dietary fiber: 2.3 g
Protein: 5.9 g
Cholesterol: 62 mg
Sodium: 106.1 mg
Aussie Rissoles (Cross Between a Patty and a Meatball!)


Ingredients:
lean ground beef, onion, dried herbs, fresh parsley, egg, flour

Directions:
Blend all ingredients well (except flour].
Shape into balls and flatten slightly. Make your rissoles 2 1/2" in diameter for a main dish, smaller if serving with pasta or as an appetizer.
Put flour into a resealable bag and then add 2 rissoles at a time. Shake gently until they are coated. Brush off excess flour before cooking.
In a small amount of oil, cook on a hot plate on the barbie or indoors fry for about 20 minutes, turning and browning on all sides.
Variation:
Finely grate 1 carrot and 1 zucchini plus 1/2 finely grated red or green pepper. Cook until tender in 2 teaspoons of oil over medium heat. Let cool and then add into step 1.