xiaoxl/recipe_data huggingface dataset:
Hot Strawberry Sundaes


Ingredients:
vanilla ice cream, pecans, kirsch, brandy

Directions:
Scoop the ice cream into four small serving dishes and refreeze., Combine the preserves, pecans and kirsch in a small saucepan., Heat gently until the preserves are heated through and partially melted., Spoon the preserves over the ice cream and serve immediately.
Apple Pancakes


Ingredients:
flour, baking powder, salt, cinnamon, canola oil, eggs, milk, granny smith apples, sugar, cornstarch, cinnamon, butter, lemon juice

Directions:
For the pancakes:
Beat eggs and mix in milk, oil.
Combine flour, baking powder, salt and 1/2 tsp cinnamon.
Mix wet and dry ingredients - do not over mix.
Stir in apples and set aside.
For the Syrup/Sauce.
Whisk cider, cornstarch, 1/4 tsp cinnamon, and sugar in microwave safe bowl.
Micro 90 seconds at a time whisking in between until thickened.
Once thickened add butter and lemon juice.
Cook 1/4 cup pancakes on griddle set to 300 - low and slow lets apples cook through.
Serve on pancakes.
Spaghetti Squash Marinara


Ingredients:
spaghetti squash, extra virgin olive oil, minced garlic clove, parmesan cheese, fresh basil

Directions:
Cook Spaghetti Squash, your choice, I microwave.  Drain all liquid.  Remove all seeds and use fork to remove the cooked squash.
Saute' garlic in oil.  Add cooked squash, turn several times.  I do this to take the "squeak" out of the squash.
Put in baking dish, add some Pasta sauce, probably won't need more than 1/2 a jar depending on size of squash. Mix in 1/3 Parmesan Cheese.
Top generously with rest of Parmesan Cheese and fresh basil, bake about 30 minutes on 350.
Vegetable Beef and Barley Soup


Ingredients:
diced tomatoes, potatoes, peas, onion, carrots, celery, pot barley, low sodium beef broth

Directions:
Add broth, meat, vegetables and barley to large pot., Bring to just below boiling on medium heat., Reduce to low heat, cover, and simmer for 1 hour.
Hot Fudge Monday


Ingredients:
all-purpose flour, brown sugar, baking powder, salt, skim milk, brown sugar, boiling water

Directions:
Preheat oven to 350 degrees.
To prepare cake batter, combine flour, brown sugar, cocoa, baking powder and salt in a medium bowl.
Set aside.
In a small bowl, whisk together milk & oil.  Add milk mixture to flour mixture.
Using a wooden spoon, stir vigorously until well blended (you may also use an electric mixer on low speed].
Pour batter over the bottom of an ungreased 8 x 8 inch baking pan.
Spread evenly.
In a small bowl, mix together second amount of brown sugar and second amount of cocoa.
Sprinkle mixture evenly over batter.
Pour boiling water over top.
DO NOT STIR!
Bake for 40-45 minutes, until top of cake feels dry to touch.
Remove from oven and let stand 5 minutes before serving.  Cut into 6 pieces.
Spoon sauce from bottom of pan over individual servings of cake.
Rock Bottom Brewery Beer Bread


Ingredients:
salt, baking powder, flour, cheddar cheese, granulated sugar, red bell pepper, green onion, beer

Directions:
Preheat oven to 300 degree F.
Combine all dry ingredients.
Mix in cheese, peppers, and onions.
Add 1 1/2 C beer; mix well.
Add remaining 1/2 C beer.
Combine thoroughly.
Pour into a greased loaf pan.
Bake for 1 hour.
Decadent Ozark Peach Turnovers
Category: desserts
By Shelly

This recipe originally uses apples, but with peach season in full swing here in the Ozarks, these sweet little tangy fruits made the perfect turnovers. Add a dash of cinnamon and pair with homemade vanilla ice cream and your friends and family will be begging for more.

Ingredients:
3 large  peaches, peeled and pitted
2 (8 ounce) cans refrigerated crescent rolls
1 cup butter
1 ½ cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
½ (12 fluid ounce) can or bottle caffeinated citrus-flavored soda (such as Mountain Dew®)
1 pinch ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cut peaches into 16 crescent-shaped slices. Unroll crescent roll dough on a flat work surface and separate into 16 triangles. Place a peach slice at the base of each triangle and roll up to enclose in the dough. Arrange turnovers in a baking pan. Melt butter in a small saucepan over medium-low heat. Whisk in sugar, vanilla extract, and salt. Pour evenly over the turnovers in the baking pan. Pour citrus-flavored soda over the turnovers. Sprinkle cinnamon on top. Bake in the preheated oven until turnovers are golden brown and liquid is bubbling, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 16 turnovers

Calories: 296.1
Fat: 17.5 g
Saturated fat: 8.8 g
Carbohydrates: 32.7 g
Sugars: 23.6 g
Protein: 2.1 g
Cholesterol: 30.5 mg
Sodium: 377.1 mg
Original Green Salsa
Category: appetizers-and-snacks
By JAGGER29

This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!

Ingredients:
2 pounds tomatillos, husked and cut in half
3  green tomatoes, chopped
½ cup olive oil
2  mild chile peppers, chopped
1  shallot, chopped
5 sprigs cilantro, chopped
⅓ cup distilled white vinegar
¼ cup garlic powder to taste
1 teaspoon salt

Directions:
Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat.  Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened.  Pour into a blender, and puree until smooth.  Chill and serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 5 cups

Calories: 75.9
Fat: 5.9 g
Saturated fat: 0.8 g
Carbohydrates: 5.7 g
Sugars: 3.2 g
Dietary fiber: 1.3 g
Protein: 1.1 g
Sodium: 120.6 mg
Taco Pie


Ingredients:
hamburger, onion, water, cheddar cheese, sour cream

Directions:
Press cresent rolls into pie pan., Brown hamburger with onions., Simmer 15 minutes with taco seasoning and water., Layer in order: hamburger mixture, sour cream, cheese and taco chips., Bake at 350 for 25 minutes., Let stand 5 minutes before serving.
Crabmeat and Artichoke Hearts Sandwich


Ingredients:
artichoke hearts, mayonnaise, fresh parmesan cheese, green onion, English muffins

Directions:
Preheat oven at 400., In a bowl combine first 5 ingredients., Season with salt and black pepper., Mound on top of muffins., Arrange on baking sheet., Bake for 10 minutes or until puffy and golden.
Diabetic Cranberry Soul-Warming Tea


Ingredients:
tea bags, whole cloves, cinnamon sticks, boiling water, sugar, Splenda sugar substitute, water, lemon juice, orange

Directions:
Combine the first 3 ingredients in a 1 quart container, add boiling water.
Cover and steep for 5 minutes.
Pour the mixture through a wire mesh strainer into a large container, discarding the tea bags and spices.
In a large crock pot or Dutch oven, pour the mixture in and stir in the sugar and remaining ingredients.
Heat on low until hot and serve with an orange slice, if desired.
Chocolate-Banana Cheesecake-Shake


Ingredients:
skim milk, fat free cream cheese, banana, Sweet 'n Low

Directions:
Mix milk and cream cheese in blender.
Add other ingredients.
Pour into a glass.
Place in freezer to chill.
You could experiment by substituting the banana with 1/2 cup of strawberries or other fruit, but I haven't tried doing this yet.
It could affect the texture.
Texas Cannonballs


Ingredients:
cream cheese, chili powder, garlic powder, salt, ground cumin, powdered oregano, cayenne

Directions:
Place the first nine ingredients together into a zip lock baggie; mix together very well.
Snip off the corner of the bag and use it to carefully pipe the filling into the olives (or use a piping bag and tip].
Keep in refrigerator until ready to serve.
Low-Carb Cheesecake
Category: desserts
By Holistic Yum

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Ingredients:
2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage. Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom. Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes. Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined. Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes. Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

Prep time: 15 mins
Cook time: 45 mins
Total time: 5 hrs 10 mins
Yields: 1 9-inch cheesecake

Calories: 335.2
Fat: 32 g
Saturated fat: 15.6 g
Carbohydrates: 22.1 g
Sugars: 0.8 g
Dietary fiber: 1.7 g
Protein: 8.7 g
Cholesterol: 106.6 mg
Sodium: 206.2 mg
Savory Green Beans


Ingredients:
Dijon mustard, soy sauce, garlic cloves, pepper, extra virgin olive oil, green beans

Directions:
Cook green beans as you normally would in a saucepan of boiling water. (usually take about 5 minutes]. Drain beans in colander. When drained put beans in a bowl (with a little extra room for mixing].
In a small bowl (seperate from the one the green beans are in] wisk all ingredients except for the olive oil. When all are mixed well pour olive oil in the bowl wisking continuously until the oil is well blended into the mixture.
When the sauce is done pour over the beans, then "toss" the beans (salad tongs work the best]. Being sure to evenly coat the beans.
~Happy Eatings.
Shredded Green Beans


Ingredients:
green beans, extra virgin olive oil, ghee, water, lemon, zest of, lime, zest of, fresh chives

Directions:
Slice the beans on a diagonal into roughly 1/8 " pieces. If you are using a food processor, do them a handful at a time. Eitehr way, the result should be tiny, angular zeroes.
Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water.
Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.
Mini Greek Meatballs


Ingredients:
lean ground beef, onion, feta cheese, garlic cloves, egg, extra virgin olive oil, dried oregano, red wine vinegar, salt, fresh ground black pepper

Directions:
Preheat oven to 400., Combine all ingredients in large bowl, using your hands to mix ingredients., Lightly oil a 9 X 13 baking dish., Shape meat into 1 tablespoon size meatballs and place on baking sheet., Bake until browned and cooked through, about 20 minutes.
Chicken, Leek and Mustard Pie


Ingredients:
boneless skinless chicken thighs, canola oil, bacon, leek, fresh marjoram, phyllo dough, butter, flour, salt, white pepper, milk, coarse grain mustard, butter, milk, poppy seed

Directions:
Thickly slice chicken thighs. Cut slices in half so you have large chunks of meat.
Heat a large frying pan or heavy-based saucepan with 2 TBSP of the oil.  Brown the chicken in two batches until lightly golden, then removed and place in a bowl.  Add chicken bacon to the pan and saute for 2-3 minutes until lightly golden.  Add to the chicken and set aside to cool.
Add remaining oil to the pan.  Add leek, cover and saute for a couple minutes until softened.  Remove lid and cook the leek until the juices have evaporated.  Add garlic and marjoram and saute for a minute.  Add to the chick, cover with a paper towel and set aside.
Meanwhile prepare bechamel sauce: melt butter in a saucepan and sprinkle in the flour and stir.  Cook for 2 minutes over gently heat.  Add salt and pepper and stir well.
Continue stirring and add the milk slowly, 1/2 cup at a time.  Stir until the sauce begins to thicken and is smooth.  Simmer on low heat for 2 minutes then stir in cheese and mustard.  Stir well, simmer for 2 minutes then removed from heat.  Spread across a shallow dish to assist cooling.  The sauce MUST be cold before continuing.
Brush a 2cm deep, 26-28cm square, or round pie dish with melted butter.  Brush one sheet of filo with butter and line the dish (Butter side up].  Repeat to make 8 layers.  Keep pastry covered with a clean damp cloth while layers to keep it from drying out.
Take the bowl of cooled chicken, bacon and leek and tip into a sieve paced over a bowl.  drain away the excess cooking juices and discard.  combine with the cooled bechamel sauce in a large bowl and mis well with a fork.  spread evenly into the filo base.
Butter and layer the remaining 8 pieces of filo pastry to make the lid.  Brush pie edges with milk then press the pastry lid on and shap it to the ede of the pie tin, trimming off any excess pastry with kitchen scissors or a small knife.  Brush with remiaing butter and sprinkle with seeds.
Bake 200 degrees C for 35-40 minutes.
NOTE:
A baking tin will transfer heat better than a ceramic dish and will result in a pie with a well-cooked base.  Therefor if using a ceramic dish, increase cooking time.
Butternut Squash and White Bean Soup


Ingredients:
onion, cinnamon, cumin, garlic clove, ground pepper, vegetable broth, chicken broth, Mexican-style tomatoes, whole tomatoes, navy beans

Directions:
Heat oil over medium heat; add onion, cinnamon, cumin and garlic, saute for 5 minutes.
Add rest of ingredients except the beans, bring to a boil.
Cover and reduce heat to medium, simmer 30 minutes stirring occasionally, until squash is tender.
Remove from heat and cool slightly, uncovered about 5 minutes.
In a blender, blend until smooth.
Return pureed soup to the soup pot and stir in the beans.
Cook on medium heat about 5-10 minutes, or until heated.
1 serving = 1 1/2 cup.
Carolyn & Nate's  Caramel Apple Cheesecake


Ingredients:
flour, butter, sugar, butter, apples, milk, cream cheese, sugar, eggs

Directions:
Crust:.
Combine Flour, margarine, sugar and egg yolk.  Press into the bottom and slightly up the side of a greases 9-inch spring form pan; set aside.
Cheesecake:.
Preheat oven to 325°F
Melt butter in a skillet and saute apples until
slightly golden.  Arrange apples on crust.
Combine caramels and milk and melt over low heat or microwave on low power 4
minutes.  Drizzle over apples.  In a large bowl cream cheese and sugar until
mixture is light and fluffy.  Beat in eggs, one at a time, add vanilla.
Pour mixture over apple-caramel mixture and bake for 35-38 minutes.
Cool on
a wire rack, then chill.  Garnish with additional caramel sauce and whipped
cream, if desired.  Serves 12.
Low Fat Taco Salad


Ingredients:
tomatoes, onion, cheddar cheese

Directions:
Heat turkey chili in microwave for 2 minutes, stirring halfway through., Spoon half of turkey chili onto tossed salad., Top with cheese.
Cheesy Vegetable Chili Soup


Ingredients:
diced tomatoes, pinto beans, black beans, chicken broth, onion, celery, carrots, chili powder, cheddar cheese, sour cream

Directions:
Bring all ingredients except cheese & sour cream to a boil in a medium saucepan.
Reduce heat to low; simmer 25 minutes, or until veggies are in tender.
Stir in 1/3 cup of the cheddar cheese.
Sprinkle each bowl with remaining cheese and top with sour cream, if desired.
Easy Tex Mex Wontons


Ingredients:
pork sausage, green chilies, wonton wrapper

Directions:
Mix sausage and chili's together.
Wet the edges of each wonton wrapper (working one at a time].
Place a spoonful of the pork mixture in the center of each wonton and seal.
Heat oil to 350 degrees.  (To test oil for readiness, drop a wonton in and if it starts to bubble you are ready to go!].
Fry to golden brown.
Serve with your favorite CHEESE DIP and a cold beer!  Yummy!
Hearty Tortellini Soup


Ingredients:
garlic cloves, margarine, chicken broth, beef broth, spinach, stewed tomatoes, parmesan cheese

Directions:
In large saucepan, cook garlic in margarine over medium heat for 2-3 minutes., Add broth and tortellini, heat to boil., Reduce heat, simmer for 10 min, then add spinach and tomatoes., Simmer 5 mins and serve with parmesan cheese.
Creamy Vegan Split Pea Soup


Ingredients:
water, onions, broccoli, carrots, zucchini, tahini, chili powder, ground cumin

Directions:
In a large pot, combine 6 cups of the water and split peas and bring to a boil.
Reduce heat and simmer, covered, for 1 hour. Stir occasionally so they don't stick on the bottom.
Add the vegetables and simmer another 30-45 minutes, until the peas are very soft (depends on the age of the peas].
Meanwhile, whisk together the remaining 1 cup of water with the tahini and the remaining engredients. If your tahini is quite thick, do this in the food processor or blender, much easier. Stir the tahini mixture into the soup and serve.
Chicken Noodle Soup


Ingredients:
whole chicken, carrots, onion, leeks, celery ribs, parsnips, bay leaf, parsley, lemon, olive oil, onion, carrots, celery ribs, dill

Directions:
For stock:
In large pot, combine all ingredients and add just enough water to cover.  Bring to a boil, reduce heat to the barest simmer and cook 4 hours, occasionally skimming the scum off surface.  Strain stock in large bowl and discard solids except for chicken halves, set those aside.
For soup:
In large pot, heat olive oil over medium heat.
Add onions, carrots and celery.  Cook about 10 minutes.
Add 6 cups stock.
Cook 25 minutes or until vegetables are very tender.
Meanwhile, pull chicken into shreds from reserved chicken halves, discard skin and bones.
Add chicken to stock, along with dill and noodles and cook until noodles are al dente, 8 to 10 more minutes.
Season to taste with salt and pepper.
Serve hot.
Beach Bread


Ingredients:
butter, mozzarella cheese, diced tomatoes

Directions:
Slice the bread in half lengthwise.
Butter lightly and put under broiler (If watching calories skip the butter] toast lightly.
Spread the blue cheese dressing equally over both halves.
Top with grated cheese and diced tomatoes.
Place under broiler until cheese melted.
(Optional Ingredients: Garlic powder, diced onion, mushrooms, chicken, pepperoni or mix cheeses to taste.  Original is great, so give it a try first].
Orange Vinaigrette
Category: side-dish
By Candice

A low-fat vinaigrette recipe

Ingredients:
¼ cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon-style prepared mustard
2 teaspoons honey
⅛ teaspoon cracked black pepper

Directions:
In a small jar with a tight-fitting cover, combine the orange juice, vinegar, mustard, honey and pepper. Cover and shake well until combined. To store, refrigerate for up to 1 week. Shake well before serving.

Prep time: 5 mins
Total time: 5 mins
Yields: 4 servings

Calories: 27.3
Carbohydrates: 6.7 g
Sugars: 5.5 g
Dietary fiber: 0.1 g
Protein: 0.2 g
Sodium: 96 mg
10 Layer Meat Veggie and Potato Dish


Ingredients:
potatoes, onion, salt, black pepper, corn, peas, water

Directions:
Brown ground chuck in non stick skillet, then create the following layers in slow cooker.
Layer 1, 1/4  of potatoes, 1/2 of the onions, salt, and pepper.
Layer 2 half can of corn.
Layer 3 one fourth of the potatoes.
Layer 4 half can of peas.
Layer 5 one fourth of the potatoes, mixed with remaining onions, salt, and pepper.
Layer 6 remaining corn.
Layer 7 remaining potatoes.
Layer 8 remaining peas and water.
Layer 9 ground chuck.
Layer 10 mushroom soup.
Cover and cook on high for 4 hours.
Pasta With Zucchini, Chickpeas and Mushrooms


Ingredients:
zucchini, chickpeas, mushrooms, olive oil, parmesan cheese, salt, garlic cloves

Directions:
wash 3 green zucchini and cut into slices, the quarter the slices.
add oil to large pan and heat.
when hot add zucchini and cook for 3-5 minutes until tender.
meanwhile heat water to cook the pasta, Add pasta when boiling and cook until al dente. Add salt to water.
add mushrooms and chickpeas to mixture and heat for another 2 minutes.
when pasta is cooked take some of the water and add to your mixture, then drain the rest of the pasta.
add enough pasta but do not add too much that it overwhelms the mix.
Sprinkle in parmesan cheese and cook for 1-2 minutes until hot.
Serve in bowls.
Salsa Verde Caribbean Shrimp


Ingredients:
large shrimp, olive oil, lime juice, ground black pepper, onion, green pepper, crushed red pepper flakes, salsa verde, unsweetened coconut milk, fresh cilantro leaves, long-grain white rice, lime slice, fresh cilantro leaves

Directions:
Toss the shrimp with 1 tablespoon of the oil, lime juice and black pepper in a large bowl.
Heat the remaining oil in a 12-inch skillet over medium heat. Add the onion, green pepper and jalapeño pepper. Cook and stir for 4 minutes or until the onion is tender.
Stir the red pepper, salsa and coconut milk in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes.
Add the shrimp and cilantro. Cook for 5 minutes or until shrimp turn pink. Serve over the rice. Garnish with lime slices and cilantro leaves, if desired.
Mexican Meatloaf


Ingredients:
ground beef, egg, shallots, dried oregano, ground cumin, dried thyme, salsa, rice vinegar, salt, pepper

Directions:
Preheat oven to 350.
In a large bowl, combine all ingredients. Mix thoroughly.
On a baking sheet form meat mixture into a loaf about 9x5 inches (I would use a bread pan].
Bake 1 hour or until nicely browned and cooked in the center and juices run clear.
Remove from oven; drain of excess grease. Slice and serve.
Chicken Fried Steak on Stick With Whatsthishere Sauce


Ingredients:
egg, buttermilk, all-purpose flour, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, fresh ground black pepper, canola oil, sour cream, Worcestershire sauce, buttermilk, fresh parsley leaves

Directions:
Thread the sliced cube steak strips onto the skewers.
In a baking dish whisk together the egg, buttermilk and hot sauce. In a second baking dish combine the flour, semolina flour, paprika, garlic powder, onion powder, cayenne, salt and pepper.
Heat the canola oil in a medium pot over medium-high heat to 350 degrees F.
Dredge the beef skewers in the flour mixture and shake off excess so they are lightly dusted. Dip them in the buttermilk and egg mixture coating both sides, then put back in flour mixture making sure to coat completely.
Working batches of 6 fry the skewers in hot oil until the coating is golden brown and crispy, about 4 to 5 minutes. Remove to a plate lined with paper towels to drain. The skewers can be held in a preheated 250 degree F oven while frying the remaining skewers. Arrange the skewers on a serving platter and serve the sauce.
Sauce:.
Whisk all of the sauce ingredients in a small bowl until smooth.