xiaoxl/recipe_data huggingface dataset:
Ww Crustless Strawberry-Banana Pie


Ingredients:
fresh strawberries, bananas, sugar-free strawberry banana flavor gelatin, fat-free sugar-free vanilla pudding mix, water

Directions:
Slice bananas into a pie plate (if the bananas are on the bottom they'll be covered and won't turn brown].
Dissolve Jello in 1 cup of boiling water, dissolve pudding mix in 1/2 cup hot (not boiling] water. Combine jello and pudding and microwave on high for 2 minutes. ADD STRAWBERRIES TO SAUCE GENTLY STIR UNTIL FULLY COATED, POUR OVER BANANAS.
Chill for 4 hours.
Serve with a dollop of FF Cool Whip.
NOTE: I AQUIRED THIS RECIPE AS A CRUSTLESS PIE, BUT I'VE ALSO DIVIDED THIS AND PUT  IN INDIVIDUAL CUSTARD CUPS.
Trisha Yearwood's Broccoli Salad


Ingredients:
bacon, broccoli florets, mayonnaise, cider vinegar, onion, sugar, raisins, roasted sunflower seeds

Directions:
In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels.  When cool enough to handle, crumble the bacon and set aside.
Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins.  Add the broccoli and toss to coat with the dressing.  Refrigerate for 1 hour.
Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon.  Sprinkle the reserved bacon over the salad to garnish.  Serve immediately.
Rich Challah (Braided Egg Bread)


Ingredients:
water, milk, eggs, sugar, salt, flour, instant yeast, bread machine yeast, water, salt

Directions:
In bread machine add to bread pan in order suggested by manufacturer, select dough setting, press start.
After beep, remove risen dough and follow directions on how to shape and bake below.
In Kitchen-aid stand mixer or like devise mix dry ingredients in bowl and turn on low speed to incorporate.
Add eggs one at a time, allow to mix in before adding next one, then add oil.
Turn mixer up to next speed (2 on Kitchen-aid], add milk in a slow stream, knead until soft, smooth, and warm, about 3 to 4 minutes.
Grease a bowl and place dough in bowl turning to coat.
Allow to rest and rise until double in size.
***Shaping and baking***.
Punch down and turn out risen dough onto a lightly oiled surface, let rest 5 minutes, punching dough down gets it all excited, it needs to sit and relax.
Shape dough into a log and cut off 1/3; set aside.
Cut remaining dough into 3 pieces and roll into 18 inch ropes, start braid from middle and braid to one end, pinch together and tuck under, repeat with other side.
Cut set aside dough into 3 pieces and roll out to 13-15 inches long, repeat braiding method and place smaller braid on top of larger braid.
Grease a large 1/2 sheet baking sheet and place finished braid sideways from corner to corner.
Allow to rise until almost double, mix glaze ingredients and brush loaf gently.
Bake in preheated 350°F oven for 35-45 minutes, cover loosely with foil 15-20 minutes into baking to avoid over browning.
Fruity Punch


Ingredients:
lemon juice, mint, apples

Directions:
In a pitcher combine juices., Add sprigs of mint and chill., To serve, remove mint and pour juice over crushed ice., Add apples and serve immediately.
Marinated Grilled Salmon


Ingredients:
olive oil, garlic, salt, vinegar, dried thyme leaves, dried oregano leaves, white wine, salmon fillets, parmesan cheese

Directions:
Combine all ingredients except salmon and cheese.
Pour over salmon; cover and refrigerate overnight, or at least 8 hours.
Heat grill.
Grill salmon over medium coals for 5 to 7 minutes; turn.
Sprinkle with Parmesan cheese and continue grilling 5-7 minutes longer.
Christmas Plum Pudding


Ingredients:
sultanas, raisins, prune, lemon, zest of, orange zest, carrot, butter, brown sugar, plain flour, salt, nutmeg, mixed spice, eggs, milk, stout beer, brandy

Directions:
Grease 2 large pudding basins.
Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
(I actually use two old pottery saucers in the bottom of mine] Mix all dry ingredients together.
Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
Mix egg, milk, stout, brandy and rinds together.
Mix the moist and dry ingredients together.
(I find this easier to do with my hands].
Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
Cover with greasproof paper, then two thicknesses of aluminum foil.
Tie securely with string.
Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
As the water boils away replace with more boiling water.
On the day the pudding is to be served, boil for 1 hour mmore.
Serve with cream, icecream, custard or brandy sauce (or all of these!].
Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
We also love the leftovers cold or re-fried in butter!
Traditional Shepherd's Pie


Ingredients:
ground lamb, ground beef, onion, mushrooms, tomato sauce, ketchup, Worcestershire sauce, dried thyme, dried marjoram, pepper, flour, potatoes, butter, milk, parmesan cheese, ground black pepper, paprika

Directions:
In a large skillet, high heat, brown the meat and drain excess oil.  Add the onion and mushrooms, letting cook till the onion softens.  Add tomato and Worcester sauces, frozen vegetables, herbs, pepper, flour and beef stock; mix thoroughly and bring to a boil.  Reduce heat to low and let simmer for 15 minutes.
While meat mixture is simmering, boil the potatoes in salted water until tender.  Drain and mash the potatoes, add butter, milk, grated cheese and pepper to the potatoes.
Preheat oven to 375°F  In a 3 quart rectangular baking dish, spread 1/2 potatoes on bottom of baking dish; spread out the meat mixture; top with the other 1/2 of potatoes; sprinkle paprika over top.  Bake for 30-40minutes; potatoes should be lightly browned, and the pie heated thoughout.
Pea Picker's Cornbread


Ingredients:
egg, buttermilk, water, shortening, self-rising flour

Directions:
Preheat oven to 450.  Grease an 8-inch cast-iron skillet or baking pan and place in oven to heat.  Beat egg in mixing bowl.  Add remaining ingredients; stir until smooth.  Pour batter into prepared pan.
Bake for 20 to 25 minutes or until golden brown.
Julie's Mexican Salad Inspiration
Category: salad
By Pamela Allen Kennedy

This is a layer salad. Just add the ingredients as listed and then toss at the table. I tend to change things up based on the ingredients I have in the house so the ingredients can vary. I use whatever lettuce, cheese, and beans I happen to have on hand. I could eat this salad every day and not get tired of it! You may want to reserve some of the dressing for individuals to add as desired.

Ingredients:
1 head lettuce, chopped
1 (10 ounce) can corn, drained
1 (15 ounce) can black beans, drained and rinsed
1 large tomato, chopped
2  green onions, chopped
¼ cup chopped cilantro
¼ cup diced green bell pepper
1  avocado, sliced
½ cup shredded Cheddar cheese
½ cup crushed tortilla chips
½ cup salsa
¼ cup ranch-style salad dressing

Directions:
Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl. Stir ranch-style dressing and salsa together in a bowl; pour over salad.

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

Calories: 235.6
Fat: 10.4 g
Saturated fat: 3.4 g
Carbohydrates: 28.4 g
Sugars: 5.3 g
Dietary fiber: 7.9 g
Protein: 10.3 g
Cholesterol: 14.8 mg
Sodium: 729.1 mg
Air Fryer Broccoli
Category: side-dish
By Kisha McDaniel Logsdon

Have you tried making broccoli in your air fryer? All you need is olive oil, salt and pepper, and the broccoli turns out wonderfully crispy and tasty.

Ingredients:
1 head fresh broccoli, cut into florets
¼ cup olive oil
salt and ground black pepper to taste

Directions:
Combine broccoli, olive oil, salt, and pepper in a resealable bag. Set aside to allow the broccoli to soak up the oil, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place broccoli in the air fryer basket and cook until desired crispiness, 10 to 15 minutes, shaking air fryer basket halfway through cook time.

Prep time: 5 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 2 servings

Calories: 289.7
Fat: 27.6 g
Saturated fat: 3.8 g
Carbohydrates: 10 g
Sugars: 2.6 g
Dietary fiber: 3.9 g
Protein: 4.2 g
Sodium: 50 mg
Pumpkin Scones (Vegan, Egg Free, Lactose Free, Still Delicious)


Ingredients:
vegan margarine, sugar, egg substitute, self-raising flour, salt, ground cinnamon, pumpkin, soymilk

Directions:
Preheat oven to 220°C.
Beat margarine and beat until soft then add sugar and egg replacer. Cream all together until light and fluffy.
Sift flour, salt, and cinnamon together.
Add pumpkin and milk alternately with the sifted ingredients into the creamed mixture until just combined. don not over mix.
Turn scone dough onto a lightly floured surface and knead lightly.
Roll or dress scone dough out, cut into desired shapes with a scone cutter.
Place scone shapes close together on a lightly greased and flour dusted baking tray. Brush tops with a little milk.
Bake in the oven for 10-15 minutes or until cooked (watch those bottoms] and golden.
Remove from tray and cool slightly on a wire rack. Best served warm.
Marinade for Cucumbers


Ingredients:
apple cider vinegar, red onion, poppy seed, sugar

Directions:
combine ingredients in blender and process until smooth., chill before serving.
Egg & Veggie Breakfast Tacos


Ingredients:
onion, red bell pepper, zucchini, tomatoes, turmeric, extra virgin olive oil, eggs, water, chili powder, cayenne pepper, salt, tortillas, lime, plain low-fat yogurt

Directions:
Preheat oven to 425 degrees fahrenheit.
In a medium skillet, heat 1 teaspoon oil over medium heat. Add onions and turmeric and saute until soft. Add pepper and zucchini, lightly saute, and cover for a minute or two.
Uncover, add 2 coarsely chopped tomatoes. Cook for another minute or two, pour vegetables in a bowl, lower heat and add remaining teaspoon oil to pan.
While onions cook, beat eggs, water, chili powder, cayenne pepper, and salt until foamy.
Finely dice remaining tomato and mix in a bowl with juice from 1/4 of a lime. Cut remaining limes into thin wedges for serving.
Place tortillas into preheated oven for 2-3 minutes, or until heated through.
Pour egg mixture into pan, scraping bottoms to scramble until just slightly runny.
Portion eggs and vegetables onto a tortilla and fold in half.
Serve with tomato-lime salsa, and yogurt sprinkled with cayenne pepper.
Ryan's Sandwich


Ingredients:
bacon, ham, provolone cheese

Directions:
Slice bread., Cook bacon., Place bacon on bread., Place ham on bread., Place turkey on bread., Place cheese on bread., Eat and enjoy.
South African Beesting Cake With Custard Filling


Ingredients:
flour, baking powder, salt, butter, vanilla, eggs, milk, butter, sugar, milk, milk, sugar, cornstarch, vanilla, butter

Directions:
Preheat oven to 350 deg F/ 180 deg Celsius.
Grease and flour a 9-inch (22 cm] loose-bottomed cake tin.
Sift flour, baking powder and salt. Cream butter and sugar until light and fluffy, and add the vanilla. Add the eggs one at a time, and beat well after each addition.
Add the sifted dry ingredients, alternating with the milk, until you have a smooth sponge batter.
Spread the batter in the prepared tin, and prepare the topping before the cake goes into the oven.
Topping: combine all the ingredients in a small pot, stir, and heat until the sugar has dissolved.  Pour this over the cake batter and spread evenly.
Bake the cake in the preheated oven for 35 - 45 minutes, or until a skewer comes out clean.
Remove cake carefully and cool on a wire rack.
While cake is in the oven, make the custard filling.
Bring milk and cream just to simmering.
Add cornstarch to the sugar, then beat egg yolks with this mixture and the vanilla until light and creamy.
Slowly, in a thin stream, add the scalded milk while whisking. Now you need to put this mixture either in the pot you scalded the milk in, or in a double boiler. Heat, stirring, (I prefer stirring with a whisk] until the mixture thickens well. Do not boil it because the eggs will cook and the custard will separate, so be very careful.
Stir in the butter, remove from heat, and cool.
Once the cake and custard have cooled down, split the cake carefully into three thin layers. You can do this with thick cotton thread, pulling it through the cake from both sides. Or use a long serrated knife like a bread knife.
Sandwich the layers together with the custard filling. The top should be golden, with lovely golden sliced almonds.
Dee's Chocolate Muffins


Ingredients:
shortening, sugar, molasses, eggs, sour cream, vanilla, flour, baking soda, coffee, chocolate chips

Directions:
Cream the shortening, sugar and cocoa together., Add molasses, eggs, sour cream and vanilla. Add flour and baking soda., Add coffee and chocolate chips., Bake at 400 degrees Fahrenheit for 10 to 15 minutes until done.
Pecorino & Bean Salad


Ingredients:
extra virgin olive oil, garlic cloves, fresh rosemary leaves, edamame, cannellini beans, flat leaf parsley, salt, ground black pepper

Directions:
In a small nonstick skillet, heat the oil over medium low heat. Add the garlic & cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat & stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, salt and pepper in a serving bowl. Add the garlic mixture & toss well until all the ingredients are coated.
Clams Casino
Category: main-dish
By Tina

Baked, stuffed clams -  the best you have ever eaten!

Ingredients:
24 large clams
2 tablespoons olive oil
1 tablespoon butter
½ cup minced onion
¼ cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
½ teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
¼ teaspoon paprika
2 tablespoons olive oil

Directions:
In a small skillet, cook bacon until crisp over medium heat.  Crumble, and set aside. Wash clams.  Place on a baking sheet.  Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open.  Discard any that do not open.  Remove meat from shells. Chop, and set aside. Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat.  Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool. In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams.  Mix well.  Fill clam shells with mixture, and place on baking sheet.  Sprinkle with parsley and paprika.  Drizzle with olive oil. Bake at 450 degrees F (230 degrees C) for 7 minutes.  Serve.

Prep time: 35 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 4 to 6 servings

Calories: 345.7
Fat: 22.7 g
Saturated fat: 5.7 g
Carbohydrates: 23.6 g
Sugars: 3.2 g
Dietary fiber: 2 g
Protein: 12 g
Cholesterol: 29.1 mg
Sodium: 482.6 mg
Homemade Tomato Juice (Without Tomatoes) (Low Fat)


Ingredients:
tomato paste, water, salt, lemon juice, Tabasco sauce

Directions:
Mix all ingredients well and then put juice in a pitcher with a sealable lid., Refrigerate.
Crescent Cheesecake Roll-Ups


Ingredients:
ground cinnamon, sugar, cream cheese, sugar, vanilla

Directions:
Line large plate with paper towels. In small bowl, mix 2 tablespoons sugar and 1 tablespoon ground cinnamon. Set aside.
In small bowl using handheld blender or mixer, beat 1 package (8 oz] cream cheese, softened, until creamy. Add 1/4 cup sugar and 1 teaspoon vanilla; blend until well combined. Set aside.
Lightly flour flat work surface. Unroll 2 cans (8 oz each] Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet on surface. Slightly roll out each sheet of dough until about 1/2 inch longer. Cut each sheet into 6 squares to make a total of 12 squares.
Place about 1 tablespoon cream cheese filling in center of each square; spread crosswise to form long line of filling. For each roll-up, roll side closest to you up over filling then roll to opposite side while slightly pulling edges to make roll longer. Use pizza cutter or sharp knife to cut off ragged edges of roll-ups. Pinch seam into dough to secure filling in roll-up.
In skillet, heat canola oil to 325°F. Carefully place roll-ups in hot oil; fry on one side 30 to 60 seconds. Turn roll-ups; fry until golden brown. Remove from oil; place on paper towel-lined plate.
Immediately sprinkle with cinnamon-sugar mixture. Place roll-ups on cooling rack or another plate; cool about 10 minutes before serving.
Pepper Jack and Cheddar Rolls


Ingredients:
butter, cheddar cheese cubes, monterey jack and cheddar cheese blend

Directions:
Cut the rolls in half and press one cheese cube into each roll half., Pinch the dough to completely enclose the cheese., Brush a 9-inch round cake pan with half of the melted butter., Place the cheese filled roll halves into the pan evenly, pinched side up., Brush the tops with the remaining butter., Cover with plastic wrap and let rise until double in size., Remove wrap and bake at 350°F 15-18 minutes., Last two minutes of baking sprinkle with grated cheeses. Serve warm.
Macaroni and Cheese for One
Category: main-dish
By thedailygourmet

The movie "Home Alone" served as inspiration to this macaroni and cheese. Although it says it's meant for one, it will serve two if you're feeling generous!

Ingredients:
1 cup elbow macaroni
2 tablespoons butter
1 tablespoon all-purpose flour
¾ cup fat-free half-and-half
¾ cup shredded sharp Cheddar cheese
½ teaspoon salt
¼ teaspoon Worcestershire sauce
¼ teaspoon dry mustard powder
1 pinch ground black pepper
1 pinch ground turmeric

Directions:
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour until mixture is smooth. Slowly add half-and-half, whisking as it is poured in. Stir until sauce thickens slightly, about 3 minutes. Add Cheddar cheese, salt, Worcestershire sauce, mustard, pepper, and turmeric; whisk to combine. Drain macaroni and add to the cheese sauce. Stir until evenly coated.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 1 serving

Calories: 1082.8
Fat: 55.8 g
Saturated fat: 34.4 g
Carbohydrates: 103.7 g
Sugars: 12.6 g
Dietary fiber: 4.1 g
Protein: 41 g
Cholesterol: 159.2 mg
Sodium: 2138.2 mg
Parsley Peas


Ingredients:
butter, margarine, onion, fresh parsley, salt, lettuce

Directions:
Melt butter in small saucepan over low heat.
Increase heat to medium-high and add onion, cooking 10 minutes or until tender.
Add peas, parsley and salt. Reduce heat to medium-low, cover pan and cook, stirring frequently for 5 minutes.
Stir in lettuce and chicken stock.
Reduce heat to low and simmer until heated (2-5 minutes].
Grecian Style Stuffed Mushrooms


Ingredients:
fresh mushrooms, feta cheese, egg

Directions:
Clean mushrooms., Gently with a spoon Hollow out insides of mushrooms and put bits into a bowl., Mix in cheese, sausage, breadcrumbs, seasoning and egg., Spoon a bit of mixture into each mushroom., Bake mushrooms in 350 degrees for about 10 minutes.
Tex-Mex Enchiladas
Category: world-cuisine
By SHCMEOW

These are authentic Tex-Mex enchiladas as taught to me by a lady originally from Chihuahua, Mexico who then added a bit of Texas. They are super easy to put together and taste incredible! Watch out though, because there is nothing low-fat about them! I like to assemble these enchiladas in the morning or night before, come home and pop them in the oven.  When cold, add 10 more minutes to the baking time. Leave out the onions for picky eaters.

Ingredients:
2 (11.25 ounce) cans chili without beans
1 cup enchilada sauce
½ cup vegetable oil
1 tablespoon chili powder
15  corn tortillas
1 pound shredded Cheddar cheese
1  onion, chopped

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix the chili and enchilada sauce together in a small saucepan over medium-low heat, stirring occasionally as it simmers. Heat the vegetable oil and chili powder together in a small skillet over medium heat. Gently lay a tortilla in the hot oil and cook until the tortilla starts to puff. Remove with a spatula and place on a plate. Immediately sprinkle about 1/4 cup Cheddar cheese and 1 tablespoon chopped onion down the center of the tortilla; roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13-inch baking dish. Repeat this process until all the tortillas are used. Sprinkle about 2/3 of the remaining Cheddar cheese over the rolled enchiladas. Pour the warm chili mixture evenly over the enchiladas. Scatter the remaining Cheddar cheese over the layer of the chili mixture. Bake in the preheated oven until the top is bubbling, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 15 enchiladas

Calories: 932.6
Fat: 59 g
Saturated fat: 24.2 g
Carbohydrates: 69.1 g
Sugars: 10 g
Dietary fiber: 10 g
Protein: 35.1 g
Cholesterol: 108.1 mg
Sodium: 1775.8 mg
Parmesan Roasted Cauliflower
Category: fruits-and-vegetables
By Kathy K

A simple roasted cauliflower recipe that makes a great side. The cauliflower gets precooked in the microwave before roasting.

Ingredients:
1 (3 pound) cauliflower
¼ cup water
¾ cup mayonnaise
¼ cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon chopped fresh chives

Directions:
Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water. Microwave on high for 8 minutes. Drain. Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower. Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 12 1/2-cup servings

Calories: 135.1
Fat: 11.5 g
Saturated fat: 1.9 g
Carbohydrates: 6.7 g
Sugars: 2.9 g
Dietary fiber: 2.9 g
Protein: 3 g
Cholesterol: 6.7 mg
Sodium: 137.8 mg
Granola Bars


Ingredients:
brown sugar, honey, corn syrup, vanilla, eggs, whole wheat flour, cinnamon, baking powder, salt, oats, sunflower seeds, chocolate chips, raisins, currants, chocolate chips, carob chips

Directions:
In a large mixer bowl, combine oil, brown sugar, honey or corn syrup,vanilla, and eggs.
Add flour, cinnamon, baking powder, and salt.  Mix well.
With a large spoon, stir in oats, cereal, and nuts, fruits, or baking chips.
Spray treat a  9x13 pan.
Press the mixture evenly into bottom of pan. For chewy bars, bake at 350 for 25 minutes.  The edges will just be beginning to brown, but the top won't be brown yet.
Remove from the oven and cool for 10 minutes.
Cut into 16 bars by slicing through the middle lengthwise, then crosswise 7 times.  Allow to cool completely.
For crunchy bars, bake at 300 until the surface is golden brown all over, about 40-50 minutes.
Cool completely and cut into 16 bars by slicing through the middle length wise, then crosswise 7 times.
Freezing Directions:
Put the bars in freezer bags or rigid freezer containers.
Or, for quick individual servings, put each bar in a fold-top sandwich bag, and then put all the sandwich bags in a gallon freezer bag.
Seal, label and freeze.
Serving Directions:
Remove the needed number of bars from the freezer.
Allow to thaw at room temperature, or microwave for 20 seconds on high.
If you're packing lunches, put the frozen bar in the lunch box and it will be thawed by lunchtime!