xiaoxl/recipe_data huggingface dataset:
Almond Cheesecake Brownies


Ingredients:
flour, baking powder, salt, butter, sugar, eggs, vanilla, cream cheese

Directions:
Preheat oven to 350°F Grease a 9x13in pan.
In a small bowl, combine flour, baking powder and salt. In a large saucepan, melt butter and chocolate over low heat, stirring until smooth.  With a wooden spoon, beat in 1 1/2 cups of sugar. Add 4 eggs and 2 teaspoons of vanilla, beat until well blended. Stir in flour mixture just until blended.
In a small bowl, with mixer at medium speed, beat cream cheese until smooth, gradually beat in remaining sugar. Beat in remaining egg, almond extract and vanilla until just blended.
Spread 1/2 of the chocolate batter in prepared pan. Spoon creamcheese mixture in large dollops on top of chocolate. Spread remaining chocolate batter over cream cheese mixture. "Marble" with a butter knife by swirling the knife in broad strokes.
Bake until a toothpick inserted in the center comes out almost clean, about 35-40 minutes.
Cool completely before cutting.
My Mom's Pizza Sauce


Ingredients:
tomato puree, tomato sauce, parmesan cheese, sugar, salt, pepper, oregano, parsley flakes

Directions:
Mix all ingredients together., Do not cook., Stores well., Freezes well.
Wi Beer Cheese Soup


Ingredients:
celery, carrot, onion, butter, garlic, chicken broth, potatoes, beer, sharp cheddar cheese, cheese spread, Worcestershire sauce, brown mustard, salt, pepper, cayenne pepper

Directions:
Melt butter in a large soup pot. Sauté celery, carrots and onions until the onions are soft.
Add garlic to pot and sauté one minute.
Add chicken broth and potatoes to pot. Bring to a boil and boil until the potatoes are tender.
Turn heat down so soup is at a low simmer, Add half the beer to the pot. You can add more later after tasting, but if you add too much right off the bat it can really make the soup bitter.
Add cream of chicken soup and stir till blended.
Now you can add your cheeses. Add the shredded cheddar a little bit at a time and stir continuously until it is melted and smooth, do the same with the cheese spread. (I'll often toss my shredded cheese with a bit of cornstarch before melting it. This keeps it from clumping up a bit].
Now you can add the Worcestershire, mustard, salt, pepper and cayenne to taste. This would also be the time to add some more beer if you'd like.
Old Chicago Sicilian Pizza Rolls


Ingredients:
green onions, mozzarella cheese, monterey jack pepper cheese

Directions:
Unroll pizza dough., Spread ranch dressing over dough., Spread pepperoni, green onions and cheese over ranch., Roll up tightly and slice into rolls., Place on cookie sheet and bake at 425 degrees for 15 minutes.
Herbed Grilled Catfish


Ingredients:
paprika, salt, thyme, oregano, garlic powder, ground black pepper, catfish fillets

Directions:
Combine first 7 ingredients and sprinkle evenly on both sides of the fish.  Place in a grill basket coated with cooking spray.
Grill fillets over medium-high heat about 4 minutes on each side or until fish flakes easily.
Garnish with fresh oregano and thyme sprigs if desired.
Serve immediately.
Green Beans Almondine


Ingredients:
fresh green beans, water, butter, salt

Directions:
Snap one or both ends of the beans, leaving a whole bean (may cut in half in the middle of the bean].
In a large deep skillet add water and bring to a boil.
Add beans and quickly simmer (tossing beans frequently] for approximately 3-5 minutes.
Drain beans; remove water.
In the same skillet melt butter and add the green beans back inches.
Cover the skillet and reduce heat to a simmer (turning beans occasionally].
Cook on a low heat for approximately 6-7 minutes. Drain off excess butter.
Add slivered almonds and toss beans. Lightly salt and serve.
Cappuccino Cakes


Ingredients:
butter, milk, eggs, caster sugar, self raising flour, cocoa powder, cream cheese, icing sugar, cocoa powder, Baileys Irish Cream

Directions:
Line a 12 hole muffin pan with LARGE patty cases (Muffin Paper Cups]. NOTE: May need to change patty case size depending on your muffin pan. NOTE: Patty cases are OPTIONAL.
Combine Butter and Milk in small pan, stirring on low heat until butter is melted.
COOL to room temperature.
BEAT Eggs in small bowl with an electric mixer until THICK and creamy.
GRADUALLY add Caster Sugar, beating until well combined. NOTE: Any substitute of other sugar may slightly change muffins, but is still OK.
Combine sifted self raising flour and Cocoa. FOLD (With spoon OR Hand Mixer on FOLD;] combined mixture and butter mixture in two batches. (Means Combined flour, cocoa and butter, and then combined flour, cocoa and butter again].
Divide between Muffin Trays with or without Patty Cases.
COOK in moderate oven 180 degrees for about 25 minutes or when toothpick comes out clean when tested.
Turn onto a wire rack to cool.
ICING ---BEAT cream cheese in small bowl with an electric mixer until light and fluffy.
Add SIFTED Icing Sugar WITH 2 Tablespoons Cocoa powder.
BEAT well until combined.
STIR in Liqueur.
SPREAD Icing over cakes.
Dust with extra Cocoa (OPTIONAL].
Shrimp Lettuce Wraps
Category: appetizers-and-snacks
By Ashley DeStefano

Light Greek-flavored shrimp lettuce wraps.

Ingredients:
2 tablespoons butter
½  red bell pepper, chopped
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
½ tablespoon Greek seasoning
½ cup sliced cherry tomatoes, or to taste
½  cucumber, halved and sliced
1 (4 ounce) can sliced black olives
1 head romaine lettuce, separated into individual leaves
½ cup feta cheese, crumbled

Directions:
Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives. Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 4 servings

Calories: 287.4
Fat: 16.9 g
Saturated fat: 9.1 g
Carbohydrates: 9.9 g
Sugars: 3.5 g
Dietary fiber: 3.5 g
Protein: 25 g
Cholesterol: 215.9 mg
Sodium: 1022.9 mg
Vegan Polenta Lasagna


Ingredients:
"polenta"

Directions:
Preheat oven to 350 degrees F.
Cut polenta into 18 slices.
Put red peppers and spinach into food processor and pulse a few times until chopped.
In an 8x8 baking dish, spread approximately 1/2 of the spaghetti sauce.
Line the bottom of the pan with polenta slices (you should use 9 slices].
Sprinkle bread crumbs on top of the polenta slices.
Spread the red pepper/spinach mixture on top of the polenta.
Sprinkle more bread crumbs.
Place the rest of the polenta slices on top of the red pepper/spinach mixture.
Spread the rest of the spaghetti sauce on top of the polenta.
Top with remaining bread crumbs.
Cover the dish with foil.
Bake for about 35 minutes.
Remove foil and bake for 5 more minutes.
Smoky Maple Barbecue Beans


Ingredients:
smoked bacon, Spanish onion, green bell pepper, fresh garlic clove, tomato sauce, barbecue sauce, maple syrup, apple cider vinegar, molasses, Worcestershire sauce, onion powder, ground mustard, ground black pepper, ground allspice, ground ginger, ground cloves, white beans

Directions:
PREP vegetables to specifications (FOOD PROCESSOR METHOD -- divide the onion and bell pepper into sections, remove ribs and seeds from bell pepper; drop onion and pepper through feeder tube into food processor while running, until vegetables are coarsely chopped]; PLACE a heavy 2 1/2 quart skillet (with an accompanying lid] over medium heat; SAUTE bacon, onion and peppers for 5 minutes, stirring as needed, until vegetables have softened; MASH the garlic in a garlic press and add, cooking for 30 seconds longer.
STIR in the tomato sauce, barbecue sauce, maple syrup, cider vinegar, molasses and Worcestershire sauce; MIX in all of the dry seasonings (at this point you can add beans and transfer mixture to a crock pot if using the slow-simmer method, using the LOW heat setting; stir in the remaining ingredients then cover, simmering for at least 3 hours]; PROCEED to the following step for the stovetop method.
BRING to a gentle boil, stirring constantly; ADD the beans and stir well; REDUCE heat between low and medium-low (no higher than 2 1/2 to prevent scorching]; COVER and simmer for at least 30 minutes (NOTE: If you're not in such a hurry and using the stovetop slow-simmer method, you can reduce heat to low and simmer for a few hours, refreshing consistency with water if needed]; SERVE and enjoy!
Swedish Creamed Potatoes from Skane (Skansk Potatis)


Ingredients:
onion, bacon drippings, raw potatoes, milk, salt, pepper, parsley, bacon

Directions:
Sauté onion in 2 tbs bacon fat until soft and a medium frying pan.
Remove from pan and set aside.
Add remaining bacon fat and potatoes.
Fry until golden brown on the outside.
Stir in the onions.
Add milk and cook a couple of minutes.  Look to see how much of the liquid is absorbed before adding the cream as you want enough to slightly cover the potatoes and enough to cook them.
Sprinkle with salt and pepper.
Stir until blended.
Cover pan.
Cook very slowly, low heat until potatoes are soft, about 15 minutes This will depend on how large your potato cubes are.
Pour into serving dish and sprinkle with parsley.
Vegan Pesto


Ingredients:
pine nuts, basil, extra virgin olive oil, lemon juice, garlic, salt, water

Directions:
Place all ingredients in blender., Blend.
Cheese Frenchee


Ingredients:
American cheese, mayonnaise, egg, milk, flour, salt

Directions:
Prepare 3 sandwiches, using mayonnaise and 2 slices of cheese for each. Cut the crusts off the sandwiches. Cut each sandwich diagonally both ways, making 4 triangles.
Combine egg, milk, flour and salt.
Dip each triangle into egg mixture and then coat with the corn flake crumbs.
Deep fry at 375°F until golden brown.
Chunky Monkey Pancakes
Category: breakfast-and-brunch
By crazycatlady -  "CCL"

I love banana pancakes and my daughter loves chocolate chip pancakes, so we came up with this yummy recipe to make us both happy!  Serve with a dollop of soft butter, a sprinkle of powdered sugar, sliced bananas, and whipped cream with a side of butter pecan or maple syrup.

Ingredients:
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup skim milk
3 tablespoons butter, melted
2  eggs
1 tablespoon white sugar
1 teaspoon vanilla extract
1 large banana, diced
½ cup miniature semisweet chocolate chips
¼ cup chopped pecans
cooking spray

Directions:
Combine flour, baking powder, baking soda, and salt in a large bowl.  Set bowl aside.  In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla.  Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.  Gently fold in the banana, chocolate chips, and nuts. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 9 pancakes

Calories: 195
Fat: 10.2 g
Saturated fat: 4.7 g
Carbohydrates: 23.4 g
Sugars: 9.8 g
Dietary fiber: 1.6 g
Protein: 4.4 g
Cholesterol: 51.9 mg
Sodium: 369.5 mg
Cinco De Mayo Shrimp Cocktail


Ingredients:
plum tomatoes, red onion, fresh cilantro, garlic cloves, fresh lime juice, sugar, salt, chili powder, pepper, water, fresh shrimp, avocado, lime slice, tortilla chips

Directions:
Process first 10 ingredients in a blender or food processor until smooth, stopping to scrape down the sides.  Cover and chill sauce for up to a week.
Bring 6 cups water to a boil; add shrimp and cook 2-3 minutes or just until shrimp turn pink.  Drain and rinse with cold water.  Chill up to 24 hours.
Peel shrimp, leaving tails on; devein, if desired.
Stir avocado into sauce; spoon sauce evenly into 6 chilled martini glasses or small bowls.  Arrange 5 shrimp around the edge of each glass, with the fat part in the glass and the tails hanging down the sides of the glass; garnish, if desired, with lime slices.  Serve with lime-flavored tortilla chips.
Blueberry Golden Oat Muffins


Ingredients:
quick-cooking oats, salt, milk, eggs, butter, margarine, blueberries

Directions:
Grease 24 (2 1/2 inch] muffin cups, heat oven to 400°.
Toss the berries with about 3 tbsp of the cake mix.
Mix remaining cake mix with oats and salt in a large bowl.
Add milk, eggs and the melted butter, stir just until moistened.
Fold in the blueberries.
Fill muffin cups 2/3 full, bake for 13 minutes or until golden brown.
Cool in the pan for about 5 minutes, loosen edges and remove from pan.
***Note***I used large muffin pans for jumbo sized muffins--bake at 350° for about 30 minutes--then start checking for doneness with a tester.
I got 9 large muffins.
Stuffed Cucumber Slices


Ingredients:
cucumber, cream cheese, onion, blue cheese, parsley, pimento strips

Directions:
Cut off an inch on the ends of the cucumber.
Hollow out the cucumber and take out all the seeds with a knife.
Let the juices from the cucumber drain on a paper towel for a few minutes.
Mix together all other ingredients except for the pimento.
Stuff the cucumber with cheese mixture and wrap in plastic wrap.
Let chill in the refrigerator for 20 minutes.
Slice cucumber in 1/4 inch slices and trim with pimento strips formed into little bows.
They should look like little wreaths on a serving plate.
Make Ahead Dinner Rolls


Ingredients:
granulated sugar, fast rise yeast, egg, unbleached all-purpose flour, table salt, unsalted butter

Directions:
Adjust oven rack to low position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain oven temperature 10 minutes, then turn off oven heat.
Microwave milk and sugar in microwave-safe measuring cup or bowl at full power until warm (about 95 degrees]. (Alternatively, heat milk and sugar in small saucepan over medium heat until warm; remove from heat.] Whisk to dissolve sugar. Sprinkle yeast over surface of liquid, cover with plastic wrap, and set aside for 10 minutes to soften yeast. Whisk egg into milk mixture, dissolving yeast.
Combine flour and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk mixture in steady stream; mix on low speed until flour is just moistened, about 1 minute. With mixer running, add butter one piece at a time; increase speed to medium and beat until combined and dough is scrappy, about 2 minutes. Replace paddle with dough hook and knead dough until smooth but still sticky, about 4 minutes. Scrape dough out onto work surface. Knead by hand until very smooth and soft but no longer sticky, about 1 minute; do not add more flour. Transfer dough to large bowl, cover with plastic wrap, and place in warm oven until dough doubles in bulk, about 45 minutes.
Line 2 rimmed baking sheets with parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and follow illustrations 1 through 8 (below] to shape and cut into triangles. Transfer rolls to baking sheets, then cover each with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Remove towels and (without pressing on the rolls] wrap baking sheets tightly with greased plastic wrap. Freeze rolls until solid, about 6 hours; transfer to large zipper-lock bag and freeze for up to 1 month.
When ready to bake rolls, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Place frozen rolls on 2 parchment-lined rimmed baking sheets; let stand at room temperature for 30 to 45 minutes. Bake until golden brown, about 15 minutes, rotating baking sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cool 5 minutes and serve.
One-Bowl Devil's Food Cake


Ingredients:
all-purpose flour, sugar, baking soda, salt, buttermilk, vanilla, eggs

Directions:
Heat oven to 350 degrees.
Grease and flour 2 round cake pans.
In large mixing bowl, combine all ingredients and beat at low speed until moistened; beat for 3 minutes at medium speed.
Pour into cake pans and bake for 25 to 30 minutes or until toothpick comes out clean.
Cool on wire racks for 5 minutes; remove from pans and cool.
Frost with your favorite chocolate frosting.
This recipe can also be baked in a 9x13-inch pan or 18 cupcakes with baking time adjustments.
Easy Homemade Pizza Dough
Category: bread
By Chef John

This pizza dough produces a very nice pizza crust--flavorful, tender, with just the right amount of chewiness.

Ingredients:
¼ cup whole wheat flour
3 cups all-purpose flour
¼ teaspoon active dry yeast
1 ¼ teaspoons salt
¼ teaspoon white sugar
2 tablespoons olive oil
1 ½ cups warm water (100 degrees F or 38 degrees C)
all-purpose flour, for dusting

Directions:
Stir whole wheat flour, all-purpose flour, yeast, salt, sugar, olive oil, and warm water with a spatula until formed into a sticky ball of dough that pulls away from sides of a large bowl, about 3-4 minutes. Cover the bowl with a light cloth or plastic wrap and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 18 hours, until doubled in size. Preheat the oven to 550 degrees F (280 degrees C). Sprinkle a baking sheet with cornmeal. Turn the dough onto a lightly floured surface and sprinkle with more flour. Form the dough into a rectangle, and cut it into four equal parts. Shape each piece into a ball, stretching and tucking the dough to create a smooth surface, adding more flour if needed. Cover the dough balls with a towel and let rest for 15 minutes. To shape the dough, sprinkle the surface with flour and lightly pat flat. Use a rolling pin to form a thin disk about 9 inches in diameter. Transfer the formed crust to the prepared baking sheet and top as desired. Bake on the bottom rack for 4 minutes, move to the middle rack and bake for 5-6 minutes more minutes, until the bottom is crispy and the top is lightly browned. Move to cooling rack to cool slightly before serving.

Prep time: 10 mins
Cook time: 10 mins
Total time: 18 hrs 35 mins
Yields: 4 servings

Calories: 485
Fat: 8 g
Saturated fat: 1.1 g
Carbohydrates: 89.3 g
Sugars: 0.6 g
Dietary fiber: 3.9 g
Protein: 12.4 g
Sodium: 732.2 mg
Pear Custard Cobbler


Ingredients:
light brown sugar, eggs, cornstarch, salt, pears, all-purpose flour, sugar, baking powder, salt, butter, milk, egg, walnuts

Directions:
Heat oven to 350°F
Combine brown sugar, 3 eggs, cornstarch and 1/4 teaspoon salt in small bowl; mix well.
Gently stir in pears.
Spoon into greased 8-inch square 2 quart baking dish.
Set aside.
Combine flour, sugar, baking powder and 1/2 teaspoon salt in medium bowl.
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
Stir in milk, 1 egg and walnuts.
Drop dough evenly over pear mixture into 9 mounds.
Bake for 40 to 45 minutes or until filling is set and biscuits are golden brown.
Serve warm.
Tuscan Beans With Tuna


Ingredients:
olive oil, garlic cloves, fresh sage leaves, cannellini beans, kale, grape tomatoes, celery, kalamata olive, solid white tuna packed in water

Directions:
Heat 3 tablespoons olive oil in a deep skillet over medium heat. Add the garlic and chopped sage and cook until the garlic just starts to brown, about 4 minutes.
Add the beans (including the liquid from the cans] and 1 cup water.
Increase the heat to medium high and cook, stirring occasionally, until slightly reduced, about 10 minutes.
Add the kale and cook, stirring occasionally, until the kale is tender and the liquid looks creamy, 8 to 10 minutes.
Season with salt and pepper.
Meanwhile, toss the tomatoes, celery, olives and roasted peppers in a medium bowl.
Heat the remaining 3 tablespoons olive oil in a small skillet over medium heat, then fry the sage leaves until crisp, 3 to 4 minutes; drain on paper towels.
Reserve the oil.
Break the tuna into large chunks and divide among shallow bowls.
Spoon the bean mixture around the tuna and top with the olive salad and fried sage.
Drizzle with the reserved sage oil and season with salt.
Chao Ga - Vietnamese Rice Porridge


Ingredients:
water, glutinous rice, long grain rice, chicken meat, fish sauce, sugar, poultry seasoning, eggs, white pepper, scallions, green onions

Directions:
Place rice and glutinous rice in a large pot with water and stock., Bring to boil then lower heat, cover and simmer, stirring occasionally., Cook until rice is very soft and mixture is thick. Roughly 45-60 minutes., Add fish sauce, sugar, shredded chicken, mushrooms, and poultry seasoning., Stir Gently., If desired, to Poach eggs: add to top of the mixture and cover., Let it simmer an additional 5-10 minutes, or the eggs are cooked to your liking., Spoon porridge into individual serving bowls., Garnish with spring onion., Sprinkle with pepper.
Milk Chocolate Pie


Ingredients:
cocoa powder, sugar, milk, flour, butter, vanilla, sugar, cream of tartar, salt

Directions:
Put pie shell in the oven to pre-cook for a couple of minutes, until lightly browned.
Mix and cook filling ingredients in the top half of a double boiler.
Stir constantly until mixture begins to thicken.  This will take about 20 minutes.  The texture should resemble a pudding.
Put on lid and let cook for 10 minutes.
Remove from heat and stir in butter and vanilla.
Pour into baked pie shell.
Beat egg whites and salt until almost stiff.
Add a large dash of cream of tartar.
Add sugar one tablespoon at a time.
Beat until stiff peaks form.
Top chocolate with stiff egg whites.
Bake at 375 degrees until meringue is lightly golden.
China Joes


Ingredients:
ground beef, cornstarch, soy sauce

Directions:
In a skillet, brown the ground beef and drain well.
Drain the Chinese vegetables and add to the ground beef.
Combine the corn starch and soy sauce.  Add to the meat mixture and cook until heated through.
Butter the hamburger buns and toast under the broiler.
For each sandwich, put 1/4 of the meat mixture on the bottom half of the bun, top with chow mein noodles, then top half of the bun and serve.
Chicken Salad Tostadas


Ingredients:
chicken breasts, carrot, celery, onion, salt, sour cream, mayonnaise, yellow mustard, onion, cilantro, salt, pepper, avocado

Directions:
Place first five ingredients in a pot of boiling water and reduce heat. Cook over medium heat, covered, about 45 minutes or until the chicken is very tender.
When the chicken is tender, remove from bone and shred.
Add remaining ingredients and incorporate well. Place chicken salad on store-bought tostadas or fry your own tortillas in some vegetable oil. Top with Tapatío Hot Sauce to taste. Delicious!
Two Ingredient Pumpkin Cake
Category: fruits-and-vegetables
By Chickentarian

It can't get any easier than this! Just two ingredients and you have a moist delicious cake. Great when frosted with your favorite cream cheese frosting. Plan ahead, tastes best after chilling.

Ingredients:
1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 1 - 9x13 inch cake

Calories: 156.8
Fat: 4.3 g
Saturated fat: 1.6 g
Carbohydrates: 27.5 g
Sugars: 16.3 g
Dietary fiber: 1.6 g
Protein: 2.4 g
Sodium: 300.4 mg
Gorgeous Mashed Swede (Rutabaga)


Ingredients:
swede, milk, butter, salt, pepper

Directions:
Peel and cube the swede and boil for 40 minutes or so until completely tender.
Drain and return to the dry pan and place over a low heat to allow the excess water to evaporate off.
Mash in the pan with a little milk, a lot of butter, some salt and plenty of freshly ground black pepper.
You won't believe how good it is!