xiaoxl/recipe_data huggingface dataset:
Raisin-Bran Muffins


Ingredients:
whole wheat flour, baking powder, baking soda, cinnamon, raisins, milk, honey, unsweetened applesauce, eggs

Directions:
Preheat oven to 400.
In a large bowl, combine flour, bran, baking powder, baking soda, and cinnamon.  Stir in raisins.
In a separate bowl combine milk, eggs, oil, apple sauce, and honey.  Add to dry ingredients and still until moistened.
Spoon into greased or paper-lined muffin tin.  Fill cups nearly to top.
Bake 20-25 minutes, until a toothpick comes out dry and clean.
Avocado With Bell Pepper and Tomatoes


Ingredients:
extra virgin olive oil, lime, garlic clove, cayenne, coarse salt, avocado, yellow bell pepper, cherry tomatoes, scallion, cilantro

Directions:
In a small bowl, whisk together oil, lime juice, garlic, and cayenne. Season with salt.
Scoop out meat from avocado halves and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and cilantro.
Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into avocado shells. Garnish with cilantro leaves.
Sauteed Swiss Chard with Parmesan Cheese
Category: side-dish
By DannyBoy

Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!

Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 pinch salt to taste

Directions:
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 2 cups

Calories: 165.3
Fat: 13.4 g
Saturated fat: 5 g
Carbohydrates: 4.9 g
Sugars: 1.4 g
Dietary fiber: 1.1 g
Protein: 2.3 g
Cholesterol: 17.5 mg
Sodium: 202.4 mg
Fruit and Veggie Good for U Salad


Ingredients:
arugula, radish, cucumber, strawberry, frozen blueberries, carrots, chives, olive oil, apple cider vinegar, tarragon, garlic

Directions:
In glass bowl layer ingredients as listed.
Save 2 strawberry halves for topping garnish floret.
Snip chives into 1 inch pieces and sprinkle over top of salad.
Dressing.
In carafe or mixing bowl blend ingredients and shake or mix well.
Pour over salad and serve with a crusty loaf of bread to dip with.
or use as a side for soup or sandwich.
Add ons at your discretion:
This is a very forgiving and versatile recipe.  You can add other items to the salad to give it your signature.
Banana Mojito


Ingredients:
banana, Bacardi light rum, fresh lime juice, sugar, fresh mint leaves, mint sprigs

Directions:
Peel the banana and break into pieces, placing it in a blender with the rum, lime juice, sugar, chopped mint and ice. Blend until smooth and creamy.
Add the club soda and blend for a few seconds to mix.
Pour the mojito into two tall glasses. Garnish each with a sprig of mint.
Mushroom Lentil Stew


Ingredients:
chicken broth, vegetable broth, butter, fresh mushrooms, celery, carrot, potato, yellow onion, red lentils, fresh sage, cinnamon, nutmeg, sea salt, fresh ground pepper

Directions:
In a large saucepan melt butter. Sauté onions until sweet. Add carrots and celery and continue to sauté for a few minutes. Then add in mushrooms. I used shitake and white button, but you can use more flavorful mushrooms --  Sprinkle with some sea salt and ground pepper and sauté for one more hot second.
Add your liquid. Chicken broth is what I used but vegetable broth would work well too I assume. Bring to a boil and then set to simmer. Add potatoes, lentils, and sage and let simmer for 15 minutes.
Keep simmering for the last few minutes while adding spices to taste.  You always want to add spices at the last minute. Otherwise you'll cook the flavor right out of 'em.
Serve with a rustic loaf, whole wheat crackers, or a dollop of chevre on top.
White Chocolate and Dark Pinwheel Cookies


Ingredients:
sugar, butter, egg, vanilla, all-purpose flour, baking powder, salt

Directions:
Combine sugar and butter. Beat at medium until creamy. Make sure to scrape bowl often.
Add egg and vanilla. Beat until well mixed.
Reduce speed to low and add white chocolate. Beat until well mixed. Add flour, baking powder and salt. Beat until well mixed.
Remove half of the dough. Add desired food coloring to half and mix well. (I hand mixed].
Put aside. To remaining dough add dark chocolate and beat until well mixed.
Shape each half of dough into 6 x 13 " rectangle. Wrap in plastic food wrap and refrigerate at least 1 hours.
Roll out white dough to 15 x 7-inch rectangle on lightly floured wax paper. Place chocolate dough on top of white dough. Roll up, jelly-roll style, starting with 15-inch side. Cut jagged edges off to look even. (For easier handling, roll can be cut in half.] Wrap roll in plastic food wrap; refrigerate until firm (at least 2 hours].
Heat oven to 375°F.
Cut rolls into 1/4-inch slices. Place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges begin to brown.
Chocolate and Peanut Bars


Ingredients:
"salted peanuts"

Directions:
In a double boiler melt chocolate over medium heat.
Remove chocolate from heat and pour salted peanuts.
Mix thoroughly and spread chocolate mixture onto a baking sheet lined with parchment paper.
Place in the fridge or freezer for about 10 minutes, just until chocolate solidifies.
Remove from refrigerator and cut into bite size peaces.
Store on a air tight container. Enjoy!
Shrimp Etouffee


Ingredients:
butter, all-purpose flour, yellow onion, green bell pepper, celery, garlic cloves, small shrimp, black pepper, cayenne pepper, green onion, fresh parsley, Tabasco sauce, diced tomatoes with juice, kosher salt

Directions:
Melt butter in a large pan over low heat. Gradually whisk in the flour until it forms a paste. Continue cooking, stirring occasionally with a wooden spoon, until it turns a caramel color, approximately 15-20 minutes.
Add your onions, green pepper, celery and garlic and cook over low heat for about 5 minutes or until the veggies get limp.
Add your shrimp and stir to coat in the roux. Then add black pepper, cayenne, Cajun seasoning, green onions, parsley and the Tabasco (to taste].
Add 1 cup of water and stir until incorporated. Add the tomatoes with their juice and stir to blend. Taste for seasoning. Add the salt, starting with 1 t and adding more if needed. Bring the whole mixture to a boil then reduce the heat to low and simmer for about 10-15 minutes, until the shrimp get firm and pink.  Once the flavors are nicely blended, you can serve and enjoy!
Szechuan Peppercorn Pancakes


Ingredients:
all-purpose flour, salt, szechuan peppercorns, scallion, boiling water, duck, scallions, cucumber, hoisin sauce

Directions:
For the pancakes:
In a large bowl, mix the flour with the salt and the Szechuan peppercorns. Add the scallions. Add the boiling water slowly and begin stirring it in immediately. Knead the warm dough until it's smooth. Place the dough ball in a lightly oiled bowl. Cover with plastic wrap and let rest for at least 2 hours at room temperature.
Turn the rested dough out onto a floured surface and divide into 8 equal parts. With a lightly floured rolling pin, roll each piece out until it's 1/4-inch thick. Use a cookie cutter to cut out 5-inch circles of dough (or just cut them out using a knife]. Cover the prepared pancakes with a damp towel to keep them from drying out while making the rest. For best results, layer the pancakes on pieces of parchment paper to keep them from sticking.
Heat a little vegetable oil in a heavy frying pan over low heat. Add the pancakes and cook until browned on both sides (about 2 minutes altogether; the second side will cook more quickly than the first side]. Continue with the remainder of the pancakes, placing the cooked ones on a tray lined with paper towels to absorb some of the oil.
For the garnish:
To crisp up the duck skin, saute in a pan over medium heat until crispy, about 2 minutes (do not add oil]. Once cooked, place the skin on a paper towel to absorb excess oil.
Top the pancakes with the shredded duck meat, crispy duck skin, scallions, cucumbers and hoisin sauce.
Dragon Eggs (Deviled Eggs With a Spicy Twist)


Ingredients:
hard-boiled eggs, cream cheese, green onion, bacon, salt, pepper, sriracha sauce

Directions:
Cook the bacon until crisp tender.  Allow to cool. Chop fine.
Chop the whites of the green onions very fine and add to the egg yolks.
Chop the green part of the onion and set aside for garnishing.
Heat the cream cheese in the microwave until warm and soft.  (Takes about 1 minute, stir a few times every 20 seconds].
Add warm cream cheese and jelly to the eggs yolks. Stir into a paste. (Adjust the cream cheese and jelly amounts to your own liking.].
Add the bacon.
Salt and pepper to taste.
Fill the egg whites with the mixture.
Add 3-6 drops of Sriracha to the top and sprinkle with the green onion tops.
Orange-Almond Poppy Seed Bread
Category: breakfast-and-brunch
By Peyton

This orange-almond flavored poppy seed bread is so irresistible, you can't make just one loaf!

Ingredients:
3 cups all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
2 ¼ cups white sugar
1 ⅛ cups vegetable oil
3  eggs
1 ½ cups milk
1 ½ tablespoons poppy seeds
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
1 ½ teaspoons butter-flavored extract
¾ cup white sugar
¼ cup orange juice
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon butter-flavored extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan. Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 12 servings

Calories: 533.4
Fat: 23.1 g
Saturated fat: 4.1 g
Carbohydrates: 76.4 g
Sugars: 52.2 g
Dietary fiber: 1 g
Protein: 6 g
Cholesterol: 48.9 mg
Sodium: 382.6 mg
My Tuna-Noodle Casserole


Ingredients:
pasta shells, canned tuna, Miracle Whip, mayonnaise, celery, onion, milk, Velveeta cheese

Directions:
Preheat oven at 425°F.
Cook noodles in boiling salted water till tender; drain.  Combine cooked noodles, drained tuna, mayonnaise, onion, celery, peas.
Blend soup and milk in a saucepan over low heat.  Add cheese and salt and pepper to taste;  stir until cheese is melted.  Add to noodle mixture.  Spray a casserole dish with Pam.  Put mixture into casserole dish and sprinkle crushed potato chips on top.
Bake for about 20 minutes or until bubbly on top.
Quick  Oven Potatoes


Ingredients:
potatoes, butter, fresh parsley, garlic cloves

Directions:
Place the sliced potatoes in a single layer in an oven proof dish., Dot the potatoes with the tbsp of butter., Sprinkle the sliced garlic over the potatoes., Sprinkle with the parsley., Bake in 375 oven uncovered for 30 minutes.
Jam/Jelly Filled Butter Cookies


Ingredients:
shortening, butter, white sugar, brown sugar, egg, all-purpose flour, baking soda, salt

Directions:
IF USING SELF-RISING FLOUR REDUCE THE BAKING SODA TO 1/4 TEASPOON AND OMIT THE SALT.
Beat together the shortening and butter.
Beat in sugars well, then beat in the egg.
Add the dry ingredients, and mix well.
Shape the dough into two rolls 1 1/4" in diameter, sealing well in waxed paper.
Refrigerate for a minimum of 3 hours or overnight.
Heat oven to 400°F.
Slice dough into 1/8" thick disks.
Put 1/2 teaspoon of jam/jelly on half the slices, keep it in the center of the disk.
Top each disk with another slice and bake.  You can sprinkle these with sugar for a crunchier cookie (optional].
Bake for 8 - 10 minutes.
Store in an air tight container once the cookies have cooled.
Basic, Simple, and Tasty Ice Cream Cake


Ingredients:
butter, granulated sugar, vanilla extract, all-purpose flour, baking powder, baking soda, salt, milk, buttermilk, ice cream

Directions:
Take out ice cream to thaw until softened. (Any flavor of ice cream will work.].
Line a nine inch round cake pan with plastic wrap.  Take the softened ice cream and fill the cake pan.  Make sure the ice cream is not too runny, or else it will not freeze well.
Cover pan with plastic wrap (saran wrap] and put in freezer to harden for several hours. You can prepare the ice cream overnight.
For the cake, cream together butter and sugar in a mixing bowl, then beat in egg whites and vanilla.  Combine dry ingredients, then add to bowl alternately with the milk.
Spread evenly into two greased and floured 9 inch round cake pans.  Bake for 30 to 35 minutes at 350 degrees or until inserted toothpick comes out dry.  Cool completely.
Assemble the ice cream cake.  Take one layer of cake and place on a platter.  Take out the ice cream layer out of its pan and place on top of cake layer.  Place the remaining cake layer on the very top, then frost top and sides with desired frosting.
Place in the freezer until serving.  Enjoy!
Pork Chops and Patatas #SP5


Ingredients:
canola oil, onion, diced tomatoes

Directions:
Heat oven to 350* F.
Brown pork chops in canola oil.
While pork chops are browning, layer Simply Potatoes Homestyle Slices in casserole dish.
Spread onion slices over potatoes.
Place pork chips, along with pan drippings, on top of onions and potatoes.
Pour can of diced tomatoes over pork chops.
Bake 350* for 45 minutes or until meat and potatoes are done.
Instant Pot® Red Thai Curry Chicken
Category: world-cuisine
By Jessica DiPonziano

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.

Ingredients:
1 tablespoon cooking oil
2 tablespoons red curry paste, or more to taste
1 ½ pounds thin chicken breasts, cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce, or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk.  Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 5 servings

Calories: 382.5
Fat: 22 g
Saturated fat: 7.9 g
Carbohydrates: 20.4 g
Sugars: 6.5 g
Dietary fiber: 1.6 g
Protein: 24.5 g
Cholesterol: 77.5 mg
Sodium: 597 mg
Seven Grain Bread


Ingredients:
water, shortening, honey, salt, all-purpose flour, whole wheat flour, active dry yeast

Directions:
In a bread machine pan, place all ingredients in order suggest by the manufacturer.
Select basic bread setting. Choose crust color and loaf size if available.
Bake according to bread machine directions.
Savory Sausage, Cheese and Oat Muffins
Category: bread
By Niki

A low fat, vegetarian and hearty muffin that is wonderful for breakfast, brunch or snacks.

Ingredients:
1 ¼ cups all-purpose flour
¾ cup old-fashioned oats
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
⅓ cup reduced-calorie margarine, melted
½ cup egg substitute
1 cup nonfat buttermilk
3  meatless breakfast patties, cooked and crumbled
2 teaspoons grated Parmesan cheese

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. In a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. Add the wet ingredients to the dry, and mix until just blended. Fold in the crumbled patties and Parmesan cheese. Spoon into the prepared muffin cups. Bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. Cool in muffin tins on a wire rack.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 muffins

Calories: 129.9
Fat: 4.1 g
Saturated fat: 0.9 g
Carbohydrates: 15.8 g
Sugars: 1.4 g
Dietary fiber: 1.3 g
Protein: 6.6 g
Cholesterol: 1.8 mg
Sodium: 429.4 mg
Easy Pressure Cooker Pot Roast
Category: main-dish
By ccsoccerbmxmom

VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.

Ingredients:
2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
ground black pepper to taste
1 pinch seasoned salt, or to taste
1 pinch onion powder, or to taste
1 (14.5 ounce) can beef broth
1 ½ tablespoons Worcestershire sauce
1 large onion, cut into 4 wedges
4  carrots, peeled and cut into bite-size pieces
4 large potatoes, peeled and cut into bite-size pieces

Directions:
Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 450.2
Fat: 21.8 g
Saturated fat: 7.8 g
Carbohydrates: 38.3 g
Sugars: 4.3 g
Dietary fiber: 5.4 g
Protein: 25.1 g
Cholesterol: 77.5 mg
Sodium: 310.6 mg
Ridiculously Easy 4-Ingredient Chocolate Chip Won Tons


Ingredients:
cream cheese, granulated sugar, chocolate chips, wonton wrappers, water, powdered sugar

Directions:
In a small bowl, beat cream cheese and sugar until smooth.  Stir in chocolate chips.
Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier].  Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible.  Fry in very hot oil until golden brown, about 1 minute on each side.  Drain in paper towel-lined bowl.
Dust with powdered sugar and cocoa, if desired.  Serve hot and enjoy!
Beer Cheese Dip.. Very Good


Ingredients:
cheddar cheese, cream cheese, beer, green onion

Directions:
Combine cheddar cheese and cream cheese and dip mix.  Gradually stir in beer to desired consistency.  Add green onions.
Serve with pretzels, crackers or vegetables.
Vegan Orange Cranberry Scones


Ingredients:
canola oil, maple syrup, white whole wheat flour, baking powder, cinnamon, ground cloves, salt, dried cranberries, walnuts, turbinado sugar

Directions:
Heat oven to 375 degrees.
In a large bowl, mix the oil, syrup, and orange juice.
In a separate bowl, mix the flour, baking powder, spices, and salt.
Add the dry ingredients to the large bowl and mix only until there are no visible flour clumps.
Mix in cranberries and walnuts.
Gather the dough up in your hands and place on a lightly floured surface.  Knead the dough a few times to make it a cohesive mass and then pat it into three 4-5 inch rounds that are about 3/4-1 inch high. (Or if you want larger but fewer scones you can pat the dough into 2 rounds 5-7 inches wide.]
Sprinkle generously with turbinado raw cane sugar for extra crunch.
Cut each round with a sharp knife into 8 triangles (like a pie], and place them on a cookie sheet with parchment paper.
Cook for 15-20 minutes or until firm and lightly browned. (Note: the scones tend to firm up slightly after they are removed from the oven and cool down so it is better to undercook them than to overcook them.] Best served warm but stay good for several days.
Nearly Famous Chicken Tortilla Soup


Ingredients:
olive oil, onion, fresh cilantro, minced garlic cloves, diced tomatoes, chicken broth, cumin, chili powder, cayenne pepper, bay leaf, carrots, skinless chicken breasts, salt, pepper, monterey jack cheese, avocado, tortilla chips

Directions:
In a large stock pot, heat the oil over high.  Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
Stir in tomatoes and spices, then bring to a boil.
Add the broth, carrots and chicken.  Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
Stir in half the cheese and 1 cup crushed tortilla chips.
Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
*This is a great recipe for leftover chicken or a rotisserie chicken.  Just add it in at the very end to warm it up!
Ham and Cabbage Soup


Ingredients:
chicken broth, cooked ham, cabbage, baking potatoes, onion, carrots, bay leaf, dried parsley, frozen corn, salt, pepper

Directions:
Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
Reduce heat and simmer 20 minutes or until potatoes are tender.
Add corn and cream, simmer uncovered until corn is tender.
Season with salt and pepper and ladle into soup bowls.
Flubber


Ingredients:
water, water

Directions:
Mixture#1: Mix all ingredients together thoroughly in a large bowl., Mixture#2: Mix all ingredients together thoroughly in a bowl., Use your hands to mix the contents of the Bowl#2 into the Bowl#1., Lift and turn the mixture until it is fully combined., Discard any leftover liquid., If kept in an airtight container, the Flubber will keep for up to 2 weeks.