xiaoxl/recipe_data huggingface dataset:
Chocolate Cheeky Monkey


Ingredients:
chocolate ice cream, banana

Directions:
"Place all liqueurs, ice cream, chocolate sauce, and the piece of banana into a food processor with 4-5 ice cubes. Blend until smooth. Pour into a martini glass, and enjoy!"
Blue Ribbon Sloppy Joe's


Ingredients:
onion, catsup, white vinegar, Worcestershire sauce, sugar, mustard, celery seed

Directions:
"Brown ground chuck and onion; drain; return to skillet.  Add remaining ingredients and simmer 15 minutes.  Serve on toasted buns."
Chewy Secret Chocolate Chip Cookies


Ingredients:
butter, granulated sugar, dark brown sugar, vanilla, molasses, eggs, flour, baking soda, salt

Directions:
Preheat oven to 375 degrees.
Melt butter (usually 30 seconds in microwave].
Beat butter, granulated sugar, dark brown sugar, molasses and vanilla in large mixer bowl.
Add eggs one at a time, beating well after each addition.
Combine flour, baking soda and salt in separate bowl.
Gradually beat in flour mixture.
Stir in morsels.
Drop by rounded tablespoon onto ungreased baking sheets.
Bake at 375 oven for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes, remove to wire racks to cool completely.
After cooling, carefully hide a few so you have a chance to eat them!
Chicken and Bell Pepper Mock Risotto


Ingredients:
olive oil, skinless chicken breasts, bell pepper, red onion, white pepper, garlic paste, dried oregano, fresh basil, soy sauce, cooked rice, black olives, parmesan cheese, dried parsley, fresh parsley sprig

Directions:
Heat oil in a large skillet on medium heat., Thoroughly brown chicken strips in oil., Add bell pepper, onion, pepper, garlic, and oregano., Stir-fry until bell pepper is slightly tender., Add basil, soy sauce, rice, and black olives., Continue stir-frying until all the ingredients are thoroughly combined., Mix in gravy and bring to a low boil., Reduce heat and simmer for approximately 10 minutes., Plate and sprinkle with Parmesan and parsley flakes., Garnish with parsley sprig., ***A small side salad makes a great accompaniment.
May-Hor-Stard Sauce


Ingredients:
mayonnaise, spicy brown mustard, Worcestershire sauce, cayenne pepper

Directions:
"Mix all together."
Chunky Chocolate Peanut Butter Bars


Ingredients:
chunky peanut butter, butter, eggs, sweetened condensed milk, butter, pure vanilla extract

Directions:
Place rack in the center of the oven and preheat the oven to 325 degrees F.  Set aside an ungreased 13x9 inch baking pan.
Place cake mix, peanut butter, melted butter and eggs in a large mixing bowl.  Blend with an electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  The mixture will be thick.  Reserve 1 1/2 cups for the topping.  Transfer the remaining crust mixture to the pan.  Using your finger tips, press the crust evenly over the bottom of the pan so that it reaches all sides.  Set aside.
For the filling, place the chocolate chips, condensed milk, and 2 tablespoons butter in a medium-size heavy saucepan over low heat.  Stir and cook until the chocolate is melted and the mixture is well combined, 3-4 minutes.  Remove the pan from the heat and stir in the vanilla.  Pour the chocolate mixture over the crust, and spread it evenly so that it reacheds the sides of the pan.  Crumble the reserved crust and scatter it evenly over the chocolate.  Place in the oven.
Bake until light brown, 25 to 30 minutes.  Remove from the oven and place on a wire rack to cool for at least 30 minutes before cutting.
Cut into 48 bars.  Store in an airtight container at room temperature for up to 3 days or in the refrigerator up to one week. (If they last that long] These freeze beautifully.
Bacon Wrapped, Filet Mignon


Ingredients:
bacon, kosher salt, fresh coarse ground black pepper

Directions:
1.  Remove any silver skin, and extra fat from the fillets. Wrap a piece of bacon around the outside, and either secure with a toothpick, or wrap with butcher’s twine. Don’t overlap the bacon by more than 1/4”, you want to make sure that the bacon will cook. However, if your using thin bacon, you might want to use 2 pieces to get the extra thickness and flavor. Securing the bacon with toothpicks works, but by tieing the bacon, you’re forming a more rounded piece of meat that will look nicer on the plate.
2. Oil the meat liberally, dust with the blacken. salt, and pepper, and rub it into both sides of the meat. Se the meat on a platter and place back in the refrigerator until you’re ready to cook it. Don’t be afraid to use a little more slat than you think you should, it’s on the grill and won’t end up as strong.
3. Cook over a medium hot grill for about 10 minutes per side. Ultimately you want the meat to reach an internal temperature of 110 degrees. If you cook on too hot a fire, the bacon will flame up and you’ll end up with burned bacon, and burned meat. The oil on the outside helps the meat to sear (keeping in the juices], and helps keep the meat from sticking to the grill.
4. When testing the internal temperature of a thin pieces of meat, be sure to insert the thermometer in from the side.
Chicken, Roasted Capsicum, Feta and Walnut Pasta Salad


Ingredients:
pasta shells, red capsicums, feta cheese, walnuts, fresh basil leaf, red wine vinegar, garlic clove, coarse grain mustard

Directions:
Cook pasta in large saucepan of boiling water until just tender, drain and rinse under cold running water, drain again.
Drain capsicum, reserving 1/3 cup of the capsicum oil, chop capsicum coarsely.
Combine capsicum and pasta in large bowl with feta cheese, chicken, walnuts and basil.
Combine reserved oil with vinegar, garlic and mustard, mixing well.
Drizzle dressing over chicken mixture, toss gently to combine.
Mini Vanilla Cupcakes


Ingredients:
Carnation Evaporated Milk, vinegar, butter, sugar, eggs, vanilla, all-purpose flour, baking powder, baking soda, butter, cream cheese, icing sugar, Carnation Evaporated Milk, vanilla

Directions:
Preheat oven to 350°F  Line mini muffin pans with paper liners.
CUPCAKES:  Combine evaporated milk and vinegar.  The milk will thicken up.  Reserve.
Beat butter and sugar until light and fluffy, about 2 minutes.  Add eggs, one at a time, beating well.  Add vanilla.
Combine dry ingredients in a separate bowl.  Add half of the dry mixture to wet ingredients.  Mix well.  Add reserved milk and remaining dry ingredients.  Place batter into prepared pans.
Bake in preheated oven 15 minutes.  Cool.
VANILLA ICING:  Beat all the ingredients for 3-5 minutes until smooth and creamy.  Ice cupcakes once cooled.  Decorate with multi-colored sprinkles.
Zesty Oven Fries


Ingredients:
baking potatoes, fresh parmesan cheese, olive oil, sea salt, garlic powder, paprika, fresh coarse ground black pepper

Directions:
Preheat oven to 450°F., Peel potatoes & cut into thick fries or wedges., Spray baking sheet with cooking spray or cover with rapid release foil., Combine salt, garlic powder, paprika, & pepper and place in large ziploc bacg., Drizzle olive oil over potatoes and coat evenly., Place potatoes in bag and shake to coat., Arrange potatoes in single layer on baking sheet., Bake 35 minutes or until golden brown.
PORTUGUESE FARMERS CHEESE OMELET


Ingredients:
jumbo eggs, fine sea salt, white pepper, heavy cream, allspice, red bell peppers, cheese, cilantro, cantaloupe, tomatoes

Directions:
In a small bowl whisk eggs, sea salt, white pepper, Portuguese Allspice and cream.
In a 8-inch omelet pan melt butter. As the eggs start to set-up gently push to the center using a rubber spatula.
Add onions, peppers, Rabacal cheese and cook omelet 1-2 minutes. Add cilantro, cook 1-minute and flip omelet over.
Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate. Garnish with  Fresh Cantaloupe or Fresh Fruit and Fresh Sliced Tomatoes.
Barbecue Meatloaf - Delicious and Weight Watchers


Ingredients:
"barbecue sauce"

Directions:
Preheat oven to 375°F.
Combine meat, 1/4 cup barbecue sauce, onion, breadcrumbs, egg whites, and seasons of your choice in a large bowl; stir well.
Shape mixture into a loaf pan.  Spread remaining 1/4 cup barbecue sauce over loaf.
Bake at 375°F for 40 minutes or until desired degree of doneness.
Kahlua Yams


Ingredients:
butter, brown sugar, Kahlua

Directions:
Boil and peel yams, DO NOT OVER COOK, cut length wise., Melt butter and brown sugar in a skillet, add Kahlua and cook one minute., Add cooked yams,turning to brown on all sides., Cover and lower heat for 15 min or more. Watch as they will burn., They will be thick and so tasty.
Whoopie Pie Martini


Ingredients:
"vodka"

Directions:
Combine ingredients in a shaker with ice., Shake and strain into a martini glass to serve.
Roasted Cod With Shiitake Mushrooms in Miso Broth


Ingredients:
cod fish fillets, instant miso soup mix, scallion

Directions:
Preheat oven to 450°F with rack in middle.
Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
Meanwhile, prepare soup according to package instructions.
Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
Zesty Zucchini Sticks


Ingredients:
parmesan cheese, zucchini, eggs

Directions:
Mix crumbs and parmesan., Dip zucchini strips in beaten egg, then in crumb mixture., Spray baking sheet with cooking spray., Place strips on sheet., Bake at 425* for 20-25 minutes, or until golden.
Kielbasa Cassoulet (W/Beans) - One-Pot Dish


Ingredients:
kielbasa, white kidney beans, onion, sun-dried tomato, chicken broth, dried thyme

Directions:
In large skillet or pot, cook sausage over med-high heat until slightly charred or browned, stirring occasionally.
Lower heat to simmer and add remaining ingredients.  Be sure to rub thyme in palm while adding to enhance flavor.
Cook until liquid is nearly dissolved, about 20 minutes.
Add salt and pepper to taste.
NOTE: Can substitute 1 cup chicken broth with 3/4 cup chicken broth and 1/4 cup white wine.
Famous Chicken Enchiladas


Ingredients:
cream cheese, green chilies, monterey jack cheese, soft taco-size flour tortillas

Directions:
Preheat oven to 350°F.
In a large bowl, combine chicken, cream cheese, onion, 1/2 the  cheese, and green chilies.
Mix all ingredients well. Make sure the cream cheese is not clumpy.
In a 9x13 rectangular baking dish pour enough enchilada sauce to coat the bottom.
In each tortilla put approximately 3-4 large tablespoons of the mixture.
Roll each tortilla and place into the pan.
Once pan is full, pour enough enchilada sauce on top to make sure each tortilla is covered.
Sprinkle remaining cheese on top.
Bake for between 25 and 30 minutes.
Allow to cool 10 minutes before serving.
Garnish with sour cream, avocado, tomatoes, etc.
Lemon Pudding Cake


Ingredients:
flour, butter, sugar, eggs, milk, lemon, zest of, lemon juice

Directions:
Mix flour, butter and 1-1/2 c sugar.
Beat egg yolks; add to bowl along with milk and lemon zest.
Mix well.
Add lemon juice.
Beat egg whites until stiff, adding remaining sugar while beating.
Fold whites into batter.
Pour into 2 qt baking dish then put the dish in a shallow pan of hot water.
Bake at 350* for 55 minutes or until lightly browned.
Quick Shrimp Curry


Ingredients:
butter, onion, celery, sour cream, curry powder, paprika, shrimp, rice, eggs, peanuts

Directions:
Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
Add sour cream; stir.
Add curry powder and paprika.
Add shrimp;  simmer until shrimp are cooked.
Serve over cooked rice.
Garnish with chopped hard boiled eggs and peanuts.
Mediterranean Chickpea Pasta Salad
Category: salad
By LauraF

It can be hard to find picnic-friendly recipes that are vegan and gluten free. I made this salad using chickpea pasta for friends who can't eat gluten or dairy. I used produce I had just harvested from my garden, but you can change up the vegetables based on what you have on hand! If you're not avoiding dairy, feta cheese would be a great addition.

Ingredients:
3 medium crookneck yellow squash, cubed
¼ pound fresh green beans, trimmed and cut into 1-inch pieces
5 tablespoons extra-virgin olive oil, divided
¼ teaspoon smoked paprika
1 pinch red pepper flakes
salt and freshly ground black pepper to taste
1 (8 ounce) box chickpea pasta shells (such as Banza®)
3 tablespoons chopped Kalamata olives
2 tablespoons chopped sun-dried tomatoes
2 tablespoons chopped fresh oregano
3 tablespoons sherry vinegar

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine squash and green beans in a salad bowl. Drizzle 2 tablespoons olive oil on top; season with smoked paprika, red pepper flakes, salt, and pepper. Toss until evenly coated and spread out on the prepared baking sheet. Roast in the preheated oven, stirring halfway, until tender and starting to brown, about 20 minutes. Meanwhile, bring a pot of salted water to a boil. Add chickpea pasta. Cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta and transfer to the salad bowl. Gently mix in roasted vegetables, olives, sun-dried tomatoes, and oregano. Whisk remaining olive oil and sherry vinegar together in a small bowl. Pour over salad and toss gently until combined.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 6 servings

Calories: 299.4
Fat: 17.7 g
Saturated fat: 2.1 g
Carbohydrates: 29.5 g
Sugars: 4.1 g
Dietary fiber: 8.4 g
Protein: 11.2 g
Sodium: 324.6 mg
Hipquest's Baked Potatoes


Ingredients:
russet potatoes, olive oil, kosher salt

Directions:
Preheat oven to 425 Fahrenheit.
Wash potatoes and pat dry.
Pour oil in one gallon size baggie or use a bowl.
Pour Kosher salt into another gallon baggie or use a bowl.
Put 1 potato into the oil bag to coat lightly, then into the salt bag to coat lightly but completely-DO NOT pierce potato.
Repeat above with remaining potatoes.
Place directly on oven rack and bake 1 to 1 1/2 hours, test by a light squeeze after 1 hour.
Remove from oven, brush off salt, serve whole-split down the center or cut in half for 8 portions.
Squeeze to "fluff".
Add whatever ingredients you like on a baked potato.
Linda's Mexican Meatloaf


Ingredients:
lean ground beef, onion, egg, ketchup, tomato sauce, Ro-Tel tomatoes

Directions:
Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning together well with your hands.
Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well.
Put 1/2 the mixture into an oven-proof baking pan (I used a teflon pan], making a square or a circle, whichever you prefer.
Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.
Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won't drip out when cooking.
Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.
Bake in a 350 oven, for about 30 minutes before taking it out, to drain off the juices in the pan. (I set the juices aside to put in my Mexican Rice, as part of the water to make the rice].
Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.
Put back in the oven, and watch carefully for the cheese to melt on top.
Remove, cut, and serve.
Reindeer Cookies


Ingredients:
chocolate, jelly beans

Directions:
1.Melt CANDIQUIK® Coating in Melt and Make Microwaveable Tray according to directions on package.
2.Break pretzels into pieces to resemble antlers; set aside.
3.Dip cookies in melted CANDIQUIK® Coating; place on wax paper.
4.When cookies are set, but not completely dry, press pretzels pieces onto cookies to create antlers.
5.Cut a jelly bean in half or use a candy-coated chocolate candy for the nose.
6.To create the eyes use a white piece of candy or white decorative icing. Use a toothpick dipped in CANDIQUIK® Coating to create the pupil.
Morel & Venison Chowder


Ingredients:
butter, garlic, onions, morels, cornstarch, beef broth, heavy cream, cream cheese, thyme, kosher salt, ground black pepper

Directions:
Brown the ground venison, drain, and set aside.
Puree the morel steams with a little of the beef broth and set aside.
Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes.
Stir in corn starch; cook for 1 to 2 minutes.
Add in morel steam puree, browned venison, beef broth, cream cheese and heavy cream; bring to a simmer and cook 10 to 15 minutes.
Season with thyme, salt, and pepper before serving.
Keik: Basic Greek cake


Ingredients:
flour, sugar, baking powder, orange, brandy, unsalted butter, milk, eggs, butter

Directions:
Preheat oven to 350F (180C].
Whisk together dry ingredients (flour, sugar, baking powder] to combine well.
In a mixing bowl, combine orange peel, brandy, and softened butter.
Beat until smooth. Continuing to beat, add milk slowly, and then eggs. Slowly beat in the flour mixture and continue to beat for 3 minutes at medium-high speed until the batter is smooth.
Pour into two lightly buttered loaf pans (or equivalent] and bake at 350F (180C] for 45 minutes or until a knife inserted in the middle comes out clean.
Anchor Bar Buffalo Wing Sauce


Ingredients:
margarine, white vinegar, celery seed, cayenne pepper, black pepper, Worcestershire sauce, Tabasco sauce

Directions:
The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.
The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.
They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.
Hawaiian Bread I
Category: bread
By Teresa

Styled after the classic Hawaiian sweet bread and very good.

Ingredients:
½ cup mashed banana
½ cup crushed pineapple, with juice
1  egg
¼ cup milk
¼ cup margarine, softened
1 teaspoon coconut extract
½ teaspoon salt
⅓ cup white sugar
½ cup instant potato flakes
3 cups bread flour
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Light setting; press Start.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 1 - 1 1/2 pound loaf

Calories: 168.6
Fat: 3.9 g
Saturated fat: 0.8 g
Carbohydrates: 29 g
Sugars: 6.9 g
Dietary fiber: 1.1 g
Protein: 4.3 g
Cholesterol: 12.7 mg
Sodium: 121.5 mg
Raw Carrot Cake


Ingredients:
pitted dates, pineapple, unsweetened dried shredded coconut, walnuts, pecans, fresh ginger, cinnamon, nutmeg, allspice, ground cloves, sea salt, carrot, raisins, coconut cream, maple syrup, coconut

Directions:
In a food processor combine dates, coconut, walnuts, cinnamon, sea salt, and ginger. Pulse until combined, but still a hearty crumbly texture.
Add the shredded carrot and coconut water, and pulse 5 times.
Remove the blade from the food processor, and add the raisins.
Use a wooden spoon to stir the ingredients together. The batter will be sticky, but don't worry. It will firm up a bit in the fridge.
Draw a 5-inch circle diameter circle onto 2 sheets of parchment paper. For this I traced a Pyrex bowl.
Place the parchment paper onto your counter, pencil/pen side down.
Scoop half of the carrot cake batter into the center of the circle, and smooth down with a spatula to make a cake layer. It should be about 1 inch thick.
Do this with the other circle and remaining batter.
Place the two halves into the fridge to firm for at least 30 minutes.
To make the icing combine the coconut cream, agave, and flour in a standing mixer and whip until fluffy and creamy. Or use a hand mixer to do this.
Place in the fridge to firm for at least 20 minutes.
Ice one of the cake layers with half of the icing.
Top with the other cake layer, and top with the remaining icing.
Garnish with thick shreds of coconut and a sprinkle of cinnamon on top, then serve!
Form into 2-3 tablespoon sized balls. Roll in extra coconut shreds, and place in the refrigerator to firm, or serve immediately.
Creamy Ambrosia Cheesecake


Ingredients:
graham cracker crumbs, sweetened flaked coconut, butter, margarine, sugar, mandarin orange segments, cream cheese, sugar, eggs, white chocolate chips, sugar, cornstarch, oranges

Directions:
Coconut Crust:
Heat oven to 350 degrees.  Stir together graham cracker crumbs, coconut flakes, melted butter, and sugar in a medium bowl.  Press mixture firmly onto bottom of 9-inch springform pan.  Bake 8 minutes; cool slightly.
Filling:
Cut mandarin oranges into small pieces.  Drain oranges and pineapple, reserving juices.
Beat cream cheese in large bowl until fluffy.  Add sugar; beat well.  Add eggs; beat well.  Stir in white chips, oranges and pineapple.  Pour mixture over baked and slightly cooled crust.
Bake 60 to 65 minutes or until center is almost set.  Remove from oven to wire rack.  With knife, loosen cake from side of pan.  Cool completely; remove side of pan.  Cover; refrigerate until cold.
Prepare Tropical Fruit Sauce.
Tropical Fruit Sauce:
Combine reserved fruit juices, suagar and cornstarch in a medium saucepan.  Cook over medium heat, stirring constantly, until thickend.  Remove from heat.  Stir in orange or pineapple extract.  Cool to room temperature.  Cover; refrigerate leftover sauce.
To serve:
Pour desired amount of fruit sauce over individual slices of cheesecake.  Garnish with toasted coconut if desired.
Refrigerate leftover cheese cake - it there is any!
Pork Tenderloin With Oyster Mushrooms and Parsley


Ingredients:
olive oil, bacon, garlic clove, fresh parsley, lemon zest

Directions:
Cook the bacon until crisp, about 8 minutes, in 2 tablespoons olive oil in a large skillet over medium heat.
Add the mushrooms, ½ teaspoon salt, and pepper to taste. Cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat.
Stir in the breadcrumbs and all but 2 tablespoons parsley. Let cool.
Make a 2.5 cm deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.
Cover the pork with plastic wrap and pound with the flat side of a meat mallet until about 1 cm thick.
Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with metal or wooden toothpicks.
Place the pork rolls on a cooking tray covered with parchment paper (or a silicone sheet], brush with olive oil and season with salt and pepper. Bake in the oven at 180°C for about 30 - 40  minutes.
Transfer to a cutting board and leave to rest for 10 minutes.
Mix the remaining 3 tablespoons olive oil and 2 tablespoons parsley, the lemon zest, and salt and pepper in a bowl. Remove the toothpicks and slice the pork rolls. Top with parsley oil.
Barb's Chicken Divan


Ingredients:
frozen broccoli, chicken breasts, mayonnaise, lemon juice, butter

Directions:
Arrange cooked, drained broccoli in greased pan.  Layer chicken on top.  Combine next three ingredients and spoon evenly over chicken.  Sprinkle with cheese and bread crumbs.  Dot with butter.
Will keep in freezer 3 months.  Thaw before cooking.  Bake, uncovered, in 350 oven for 45 minutes to 1 hour.  It is done when bubbly and browned on top.