xiaoxl/recipe_data huggingface dataset:
Double Chocolate Lava Babies


Ingredients:
eggs, canola oil, plain yogurt, water, pecans, pecans

Directions:
Preheat oven to 400 degrees F.
Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
Remove and toast pecan halves. Remove and set aside.
Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
Prepare Brownie Mix as indicated for cake-like brownies.
Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.].
Bake 10 minutes only.
Meanwhile prepare Praline Sauce.
In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream].
Stir in whipping cream.
Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
Remove brownies from oven.
Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
Return cakes to oven.
Bake 5-8 minutes more or until cakes feel firm at edges.
Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen  edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
Split cakes partially open; spoon warm Praline Sauce on top.
Top with sweetened whipped cream and pecan halves. Serve immediately.
Nutty Chocolate Candy Bars


Ingredients:
chocolate graham cracker crumbs, powdered sugar, butter, white chocolate chips

Directions:
LINE a 9-inch square pan with aluminum foil, extending  over edges of pan. Combine graham cracker crumbs, powdered sugar, hazelnut spread and melted butter in a medium bowl. Press evenly into bottom of prepared pan.
HEAT white baking chips and peanut butter in microwave-safe bowl on HIGH in microwave for 30 seconds. Stir. Heat an additional 20 to 30 seconds, or until white chips are completely melted. Stir. Spread evenly over graham mixture.
SPRINKLE peanuts and mini chocolate chips evenly over peanut butter mixture. Chill 1 hour or until firm. Remove from pan by lifting edges of foil. Cut into 2 x 1-inch bars.
Salada De Arroz (Rice Salad) - Portuguese Brazil


Ingredients:
cooked rice, granny smith apple, avocado, chopped pimiento, peas, lemon juice, white vinegar, olive oil, mustard, salt, black pepper, lettuce, eggs, shrimp

Directions:
Place rice in large bowl.  Add apple, avocado, pimiento and peas.
In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper.  Add it to the rice mixture.  Mix well.  Pack into a mold.  Chill at least 2 hours.
Arrange lettuce on a platter, and unmold rice on top.  Decorate it with the sliced hard-boiled eggs and shrimp.
Butter Lamb Gravy
Category: world-cuisine
By Trynewfood

Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.

Ingredients:
2 pounds boneless lamb shoulder, cut into 1 inch pieces
½ teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1  onion, chopped
½ teaspoon ground turmeric  (Optional)
½ teaspoon minced ginger
½ teaspoon minced garlic
½ teaspoon cayenne pepper, or to taste
1 tablespoon tomato paste
1 cup water
½ cup heavy cream
1 tablespoon honey
1 cup chopped fresh cilantro

Directions:
Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender. Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 6 servings

Calories: 321.1
Fat: 21.8 g
Saturated fat: 11.1 g
Carbohydrates: 8.2 g
Sugars: 4.9 g
Dietary fiber: 1.1 g
Protein: 22.9 g
Cholesterol: 114.6 mg
Sodium: 115.3 mg
Spinach Pasta


Ingredients:
white flour, salt, eggs, spinach

Directions:
Thaw out the spinach in hot water and squeeze dry using a towel.
Finely chop the spinach, or better, put it in a blender or Magic Bullet or whatever you have with the eggs and salt.  Blend well.
Pour flour on the counter and make a large well in the center.
Pour spinach/egg mixture in the well.
Start mixing with your fingers bit by bit, until all flour is worked inches.
After all flour is incorporated, knead NO SHORTER THAN 10 minutes to elastic and smooth.  Use LOTS of flour if necessary to prevent dough from sticking.  It should be dry but not crumbly in any way.  Sort of vaguely moist.
Cut dough in half, wrap one half in plastic wrap and set aside.
Roll out dough to 1/16" thick, turning and stretching.  It needs to be thin, because it doubles in thickness when cooked.
Use a cookie cutter to cut fettucini, or use a 4" round cutter to make ravioli, or whatever you want.
Separate and lay on racks to dry for one hour, or use fresh.  If doing ravioli, mix up the stuff and put 1/2t filling in and press closed, then dry.  You can freeze these too, put wire rack in freezer and freeze one hour, then put in a bag to finish freezing.  *They WILL stick together unless you do this*.
When you go to cook these, cook in LARGE pot FULL of super boiling water with a lid on for 3 minutes if fresh (until they rise to the surface] or 7-8 minutes (they will rise] if frozen.
YUM!  Eat them!  Make great gifts!
Low Fat Honey Oat Scones


Ingredients:
unbleached flour, quick oats, baking powder, honey, egg substitute, raisins, dried cranberries, fat-free buttermilk, skim milk

Directions:
Combine flour, oats, and baking powder, stir to mix well.
Stir in honey, egg substitute, raisins or cranberries, and buttermilk to form a stiff dough.
Form into a ball and turn on a floured surface into a 7 inch circle.
Coat a baking sheet with nonstick spray.
Place circle of dough on sheet, and use a sharp floured knife to cut into 12 wedges.
Pull wedges apart slightly, and brush the tops with skim milk.
Bake at 375 for 20 minutes or until lightly browned.
Serve hot!
One Pot Rice and Veggies With Oyster Sauce


Ingredients:
raw rice, water, onion, mushroom, oyster sauce, head broccoli, pepper

Directions:
Into the pot, put all the ingredients as per the order above., Cover and cook in low fire for 20 minutes., Stir and serve. Add salt, if preferred.
Yukon Gold Garden Potato Salad With Apples and Herbs


Ingredients:
yukon gold potatoes, mayonnaise, onions, red apple, lovage, celery seed, fresh tarragon, tarragon vinegar, fresh tarragon

Directions:
Bring unpeeled scrubbed potatoes to a boil in enough salted water to cover. Lower heat to a simmer and cook until potatoes test done with a fork, about 15 minutes.
Drain potatoes in a colander, and allow to cool. When cool, slice potatoes lengthwise and then into 1/4-inch slices.
Mix together the remaining ingredients in a large bowl. Add the sliced potatoes, stirring gently to combine. Garnish with a sprig of fresh tarragon or lovage.
Serve immediately, or cover and chill until serving time.
Greek Chicken
Category: world-cuisine
By Karen

A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.

Ingredients:
½ cup olive oil
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
2  lemons, juiced
1 (4 pound) chicken, cut into pieces

Directions:
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.

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

Calories: 412.4
Fat: 30.7 g
Saturated fat: 6.7 g
Carbohydrates: 3.5 g
Dietary fiber: 1.4 g
Protein: 31.1 g
Cholesterol: 97.1 mg
Sodium: 94.6 mg
Peppermint Biscotti


Ingredients:
butter, sugar, baking powder, salt, eggs, flour, powdered sugar, milk

Directions:
Preheat oven to 375°F Line a cookie sheet with foil and set aside.
Beat butter for 30 seconds in a large mixing bowl.
Add sugar, baking powder and salt, beat until well combined.
Add eggs and peppermint extract.
Gradually beat in as much flour as you can and stir in the remaining flour.
Mix in the chopped candies.
Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring…if you wish for a red dough, use red paste food coloring. ]
Divide each half of dough into three equal portions.
Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
Reduce oven temperature to 300°F
Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
Place slices onto ungreased cookie sheet and bake for 10 minutes.
Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
Lightly drizzle all biscotti in a zigzag fashion.
Add red food coloring to leftover icing (if mixture thickens, add a little more milk] and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
Eat within 3 days and store in an airtight container.  These freeze well (just make sure you drizzle with icing after freezing, not before].
Chicken, Basil and Sun-Dried Tomato Pasta


Ingredients:
chicken breast fillets, onion, sun-dried tomato, white wine, tomato paste, sugar, fresh basil, pasta

Directions:
Grill, steam or microwave chicken breasts until they are tender and cooked through.
Cut into strips.
Heat oil in a large pan, add onion and tomatoes; stir over heat until onion is soft.
Add wine, bring to boil, reduce heat; simmer, uncovered for 1 minute
Add tomato paste, sugar and fresh basil; stir until smooth.
Add cream and chicken; stir over low heat until heated though.
Spoon over freshly cooked pasta; garnish with basil.
enjoy.
Badam Pasanda


Ingredients:
lamb, fresh ginger, garlic cloves, fresh green chilies, plain yogurt, butter, onions, turmeric, ground cumin, ground coriander, ground nutmeg, chili powder, water, salt, garam masala, paprika

Directions:
Cut the meat into thin strips about 1 1/2 inches long.
In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
Add the meat and fry till it changes colour 3 minutes.
Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
Add the salt, cream and the ground almonds  cook for 4 minutes, stir in the garam masala.
Serve with the paprika sprinkled over the dish.
Gluten-Free Choc Chip Oatmeal Muffins
Category: bread
By celenacollins

I took the original recipe found on this site and changed it up to be gluten-free and lower in sugar/fats. These muffins were highly praised, thinking these were too good to be gluten-free! I prefer to cut the fats and sugars in half by using applesauce and agave nectar.

Ingredients:
¾ cup packed brown sugar
¼ cup butter, softened
1  egg
1 cup gluten-free all-purpose baking flour
1 tablespoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch ground allspice
1 cup applesauce
1 cup rolled oats, or more to taste
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Beat brown sugar and butter together in a bowl; add egg and beat until creamy. Whisk flour, cinnamon, baking powder, baking soda, salt, and allspice together in another bowl. Stir 1/2 the flour mixture into the butter mixture. Stir applesauce into butter mixture; mix well. Stir remaining 1/2 the flour mixture into butter mixture until just combined; add oats and chocolate chips. Pour muffin batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 12 muffins

Calories: 195.3
Fat: 8.9 g
Saturated fat: 5.1 g
Carbohydrates: 29.9 g
Sugars: 23.1 g
Dietary fiber: 2.1 g
Protein: 2.1 g
Cholesterol: 25.7 mg
Sodium: 154.7 mg
Blueberry Poke Cake
Category: desserts
By Bibi

A delicious, fresh blueberry sauce adds a beautiful color to this white sheet cake. Top each serving with sweetened whipped cream and garnish with fresh blueberries, if desired.

Ingredients:
1 (15.25 ounce) package white cake mix (such as Pillsbury®)
3 ounces white cake mix extender
1 ¼ cups water
4  egg whites
⅓ cup vegetable oil
1 cup white sugar
2 tablespoons cornstarch
1 ½ cups fresh blueberries
1 cup water
1 teaspoon lemon juice

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan. Blend cake mix plus extender, 1 1/4 cups water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes. While cake is baking, stir sugar and cornstarch together in a small saucepan over medium heat. Add 1 cup water and bring to a boil, stirring constantly. Add blueberries and lemon juice; cook and stir until blueberries burst and sauce turns a deep purple color, about 10 minutes. Gently mash any berries that did not burst. Remove from heat and let cool until cake is ready. Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes. Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly pour the warm blueberry sauce over cake. Refrigerate until cool before slicing.

Prep time: 10 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch cake

Calories: 322.5
Fat: 10.8 g
Saturated fat: 1.7 g
Carbohydrates: 54.2 g
Sugars: 42 g
Dietary fiber: 0.8 g
Protein: 3.3 g
Sodium: 306.2 mg
Ice Cream Mochi


Ingredients:
glutinous-rice flour, water, sugar, potato starch, ice cream

Directions:
Line cupcake liners in a mini muffin pan. With a cookie dough scoop, scoop out ice cream onto the liners. Keep in freezer until solid, about 1 hour.
In a large microwave-safe mixing bowl, sift glutinous rice flour, rice flour, and sugar together. Add water and whisk mixture until well incorporated.
Cover the bowl with plastic wrap leaving a small opening uncovered. Heat the mixture on high in the microwave for 1 1/2 minute.
Take it out and stir with a wet silicone spatula. Cover the bowl and heat on high for another 1 minute. Again, stir with a wet spatula and heat mixture for a final 30 seconds or until the mixture is cooked through. It’ll be slightly translucent when the flour is cooked.
Wrap the mochi dough with plastic wrap and refrigerate until completely cooled.
Dust the surface of a parchment paper with potato starch and place the cooled mochi dough on top and dust off with more potato starch. With a rolling pin, roll the mochi dough until it’s about 3/8-inch thick.
Cut mochi dough with a large round cookie cutter, dust off excess starch. Place each mochi dough on a small piece of plastic wrap and repeat with the remaining cut-out dough.
Place a scoop of prepared ice cream onto a mochi dough round, wrap the ice cream and seal the edges. Wrap each with the plastic wrap and place back into the muffin pan and chill in the freezer for 30 minutes, or until ready to serve. Enjoy!
Greek Lemon Thyme Potatoes


Ingredients:
yellow potatoes, dried thyme, olive oil, lemon juice

Directions:
Preheat oven to 375°F.
In a large baking pan, toss potatoes with olive oil, lemon juice, and thyme. Season with ample salt and pepper. Roast until potatoes are crisp and the lemon juice has caramelized, about 45 minutes.
Cashew Crusted Chicken With Apricot &amp;amp; Orzo Stuffing


Ingredients:
chicken breasts, flour, cashews, fresh ground pepper, orzo pasta, fresh spinach, onion, garlic clove, basil, parmesan cheese, fresh ground pepper, salt

Directions:
Combine all Cashew Crust ingredients in a small bowl and mix well.
Rinse chicken breasts and pat dry.
Place chicken breast between two sheets of waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick.
Wisk egg white in a small bowl and pour onto a small plate.
Lightly flour one side of the chicken breast (chicken should be covered in a fine dust layer of flour].
Dredge floured side of breast in egg white and then in Cashew Crust mixture.
Set coated breasts (crust side up] on waxed paper and let set.
Meanwhile, mix all the stuffing ingredients in a medium bowl.
Carefully turn chicken breasts over and spread stuffing evenly over breast and roll breast up (like a sleeping bag].
Place in buttered baking dish and replace any crust that was wiped away.
Cook at 350 degrees for 45-50 minutes.
Asparagus Supreme


Ingredients:
asparagus, butter, mozzarella cheese

Directions:
Preheat oven to 450.
Steam asparagus for ten minutes, then arrange in an ungreased baking dish (any size will do].
Melt butter and mix in soup mix and pour over asparagus. (If you don't want to use all the butter, cut the stick in half and replace with as much water.].
Top with mozzarella cheese (as much as you want!].
Bake at 450 for 12-15 minutes, until cheese is melted and golden-brown around edges. Serve hot.
Zwiebelsuppe (Clear German Onion Soup )


Ingredients:
onions, red onions, fresh garlic, olive oil, fresh marjoram, dry white wine, chicken broth, parmesan cheese, salt, pepper, fresh marjoram

Directions:
Heat oil in a large pot.
Saute garlic slices and chopped marjoram 2 minutes.
Add the onion slices and cook about 5  minutes (or longer if you like them very soft].
Add wine and broth and cook, uncovered, 10 minutes at a gentle simmer (bubbling, but not boiling].
Meanwhile, heat up your broiler and line a baking sheet with foil.
Using a 6 cm round biscuit cutter, cut bread slices into rounds (discard excess]- you may also use a glass.
Set bread rounds on foil lined pan and sprinkle with cheese and broil only about 1 minute- just to melt cheese.
Test soup- season well with salt and pepper.
Soup is ready when onions are tender- broth will be very clear& pinkish in color.
Ladle into bowls and float a bread round on top of each bowlful, garnishing with some extra fresh marjoram if desired.
Parmesan Chicken With Pasta Rags


Ingredients:
garlic, seasoning salt, olive oil, butter, fresh parmesan cheese, boneless skinless chicken breast halves, olive oil, garlic, seasoning salt, cherry tomatoes, fresh basil, parmesan cheese

Directions:
Chicken:
Heat oven to 475°.
Combine garlic, seasoned salt, 3 tablespoons olive oil and the butter; microwave on high 1 minute, or till butter is melted; mix well.
Combine bread crumbs and grated cheese; mix well; coat chicken breasts with the garlic mixture then coat with the crumb mixture; place in an ungreased 15x10x1-inch baking pan and bake for 20 minutes or till chicken is fork-tender and juices run clear.
Pasta:
Cook broken lasagna noodles to desired doneness as directed on package; drain and cover to keep warm.
Heat 1/4 cup olive oil in a large skillet over medium-high heat until hot; add 1 garlic clove, cook and stir for 1 minute; add spinach and 1/2 teaspoon seasoned salt; mix well and cook 2-3 minutes or till spinach is cooked, stirring frequently.
Add cooked noodles, tomatoes and chopped basil; cook 1-2 minutes or until thoroughly heated, stirring occasionally.
Serve pasta mixture with chicken and garnish with shaved Parmesan cheese.
Lunch Box Hot Hot Dogs
Category: main-dish
By Lorrie

When the kids need a break from sandwiches, why not send them with a hot hot dog to warm their bellies before going out to play?

Ingredients:
1  all-beef hot dog
1  hot dog bun
1 packet ketchup
1 packet prepared yellow mustard
2 tablespoons shredded Cheddar cheese

Directions:
Prepare your child's lunch box by packing the hot dog bun, ketchup, mustard and Cheddar cheese. Preheat your child's insulated beverage container by filling with boiling water. Let stand for 15 to 20 minutes. I put the kettle on when I get up and let it heat while the kids get ready for school. Right before they leave, dump out that water and replace with more boiling water. The preheating keeps it hot for a longer time. Place a hot dog into the water and close the lid. When your child is ready for lunch, they can take the hot hot dog out of the container and place it on the bun. Top with ketchup, mustard and cheese to make a hot lunch from home.

Prep time: 5 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 1 hot dog

Calories: 384.3
Fat: 24.4 g
Saturated fat: 10.7 g
Carbohydrates: 25.6 g
Sugars: 6.1 g
Dietary fiber: 1.1 g
Protein: 15 g
Cholesterol: 47.7 mg
Sodium: 1082.7 mg
Home - Canned Rotel - Substitute - Copycat - Clone - Homemade


Ingredients:
tomatoes, onion, bell peppers, white vinegar, canning salt, sugar

Directions:
Put all ingredients in large enamel pot., Bring to boil., Reduce heat and simmer 30 minutes, stirring occasionally., Pour into sterilized pints., Seal and process in boiling water bath 5 minutes.
Nanaimo  Bars


Ingredients:
butter, sugar, real vanilla extract, egg, graham cracker crumbs, coconut, milk, butter, milk, vanilla pudding mix, powdered sugar, butter

Directions:
First Layer:
Melt and cook 3 minutes the first 5 ingredients (butter, sugar, cocoa, vanilla and egg]. Add next 3 ingredients (graham cracker crumbs, coconut, and milk] stirring well. Remove from heat and press into a 9 x 9" pan. Cool.
Second Layer:
Add all ingredients (butter, milk, vanilla pudding powder and powdered sugar] into a medium size bowl or stand mixer bowl and mix well. Spread on cooled first layer.
Third Layer:
Melt chocolate and butter over low heat. Spread on top of second layer.
Let cool and cut into 1" square pieces.
Seared Ahi (BBQ Tuna Steaks)


Ingredients:
butter, tuna steaks, salt, black pepper

Directions:
Melt the butter in a bowl or plate large enough to hold the tuna steak Place tuna steak in bowl, coating both sides with butter Sprinkle half  of cajun seasoning on each side of steak For an extra spicy treat, add black pepper.
I recommend cooking this outdoors on your grill.
Cooking indoors will generate excessive smoke.
Heat your grill to the highest possible temperature Turn off burners (to avoid flame up] then immediately add steak Cook for 2 minutes on first side Flip and cook on other side for 1 minute.
(The steak will be very pink inside - yum!] Remove and serve immediately as it will cool quickly.
I recommend serving over garlic mashed potatoes with either wasabi mustard or wasabi mustard/mayo mix.
Enjoy!