xiaoxl/recipe_data huggingface dataset:
Corn and Potato Chowder--Simple, Flavorful, Versatile


Ingredients:
evaporated milk, 2% low-fat milk, frozen corn, frozen hash browns, dried parsley flakes, garlic powder, onion powder, cayenne powder, butter, margarine, salt, pepper

Directions:
"Put in a pot and cook over medium heat until all is warmed.  If you're using raw onions, potatoes, peppers--cook accordingly."
Lemon (Or Lime) Sugar (Or Salt) Scrub


Ingredients:
sugar, salt, olive oil, lemon juice

Directions:
Mix all ingredients in a small bowl.
Apply to hands or feet above the tub or sink, so you don’t make a mess. Scrub thoroughly for 2-3 minutes.
When done scrubbing, rinse briefly with lukewarm water and pat dry.
Apply your favorite moisturizer if desired.
Sesame Cheddar Olive Poppers


Ingredients:
sharp cheddar cheese, unsalted butter, all-purpose flour, cayenne pepper, sesame seeds

Directions:
Preheat oven to 400°F Beat grated cheese and butter together in a mixer or food processor, then stir in the flour and cayenne.
Shape dough into a log shape, and slice into exactly how many olives you have. After a making a few, you will get a feel for how much dough you need for each olive.
Use the thumb of one hand to press each piece of dough into a flat pancake, then press the dough around an olive, covering it well and rolling the dough into a ball with your palms.
Place sesame seeds in a small bowl; roll each ball in the seeds, then place on an ungreased cookie sheet; bake for 15 minutes; serve hot.
Garlic Ginger Tofu


Ingredients:
canola oil, garlic, lime, tamari, firm tofu

Directions:
Heat oil in a wok or skillet over medium heat.
Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari, and stir to coat.
Cover, and continue cooking for 20 to 30 minutes.
Squeeze lime juice over tofu before serving.
The Elegant Eggless Omelet!


Ingredients:
flour, nutritional yeast, baking powder, salt, ground turmeric, milk

Directions:
Place flour, nutritional yeast flakes, baking powder, salt, and turmeric in a medium bowl, stir with a whisk until well combined. Pour in the milk and oil, stirring well with the whisk to make a smooth batter. Let rest 5-10 minutes, then stir again.
Oil a 9" or 10" nonstick skillet, or mist with cooking spray. Place over medium hot heat. Pour in 1/3 cup of batter. Immediately tilt and rotate the skillet to distribute the batter evenly and creat a 5"-6" circle Cook until the top is completely dry, the bottom is deep golden and the edges start to curl up slightly.
Carefully loosen the omelet with a spatula and gently turn it over. Cook the second side until it also is deep golden and flecked with brown. Slide the finished omelet ou of the skillet onto a plate. Cook the remaining omelets in the same way.
Adjust the heat as necccessary during cooking, and always add a layer of oil to the skillet before cooking each omelet, to prevent from sticking.
Stack the cookd omelets, one on top of another, on the plate.
To serve, fold the omelets in half(most attractive side out], or stuff the omelets with your favorite filling before folding them. Enjoy!
Jessica's Tuna Nut Salad


Ingredients:
solid white tuna, pecans, Miracle Whip, mayonnaise, apple

Directions:
Thats right, just mix all ingredents in with drained tuna and sandwich between any bread.
YUM! Bon Appetit!
Chicken in White Wine Sauce


Ingredients:
butter, chicken breasts, carrot, Spanish onion, celery, green pepper, mushroom, flour, white wine, Worcestershire sauce, salt, pepper, dry mustard

Directions:
Chop carrots, celery, green pepper, red pepper and onion into bite size
pieces (approximately 1-1/2 inches square].
Dice chicken into bite-size pieces or leave hole.  Saute chicken in oil & butter until golden.  Transfer to casserole dish.  Add onions, celery and mushrooms to remaining liquids in pan and saute for 5 - 8 minutes.  Add green and red pepper and cook until tender crisp, approximately 3 minutes.  Stir in flour until vegetables are well coated and add wine and simmer for 2 minutes.  Add dry mustard, Worcester sauce, salt and pepper and mix.  Add to casserole dish.  Place casserole dish
in 350 F oven for 1 hour.  The last 10-15 minutes add peas.
If using whole chicken breast, serve with large pieces of chicken  on top of vegetables and sauce.  Serve alone or on long-grain rice.
Raspberry Orange Sauce


Ingredients:
fresh raspberries, frozen raspberries, granulated sugar, cornstarch, water

Directions:
Combine raspberries, orange juice and sugar in saucepan., Bring to boil, stirring constantly., Dissolve constarach in water., Add to pan and cook stirring for 2 minutes., Chill sauce until cold, about 15 minutes.
Horseradish-Roasted Carrots and Parsnips


Ingredients:
parsnips, carrots, unsalted butter

Directions:
Preheat oven to 425 degrees.
Mix all of the ingredients together and spread evenly on a rimmed baking sheet or roasting pan. Roast until tender, about 30 minutes.
Citrus Ginger Scones


Ingredients:
all-purpose flour, sugar, baking powder, lemon peel, unsalted butter, crystallized ginger

Directions:
preheat oven to 400 and lightly flour baking sheet.
blend flour, sugar, backing powder, and lemon peel in processor.
add butter using on/off turns, cut in until mixture resembles coarse meal.
transfer mixture to large bowl and make well in center then add 3/4 cup cream, using fork to stir until just moist.
Mix in ginger.
transfer dough to flowered surface and knead gently until smooth, about 8 turns. divide dough in half and pat each portion into  3/4 inch thick round.
Cut each round into 6 wedges and transfer to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 2 tablespoons cream.
Bake scones until light brown, about 18 minutes.
Mother B's Spinach Dip


Ingredients:
frozen spinach, mayonnaise, onions, cheddar cheese, bacon bits, lemon juice, garlic, salt

Directions:
Thaw spinach. Squeeze out as much water as you can.
Mix ingredients starting with the mayo and spinach.
It's best if you refrigerate the dip overnight and put in the bread bowl just before serving.
Carve out center of pumpernickel bread. Put dip inside.  Make cubes out of the chunk of bread you took from the middle.
Arrange on a platter with cubed pumpernickel surrounding the bread bowl or you can purchase a  small loaf of cocktail pumpernickel.
You can also use 1/2 lb of well drained, crumbled bacon instead of the bacon bits.
Tomato Kadhi


Ingredients:
tomatoes, green chilies, cumin seed, fenugreek seeds, mustard seeds, curry leaves, red chili powder, salt, fresh coriander leaves

Directions:
Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
While the tomato purée is boiling, heat the oil in a small pan on a medium flame Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
Garnish with chopped coriander leaves and serve with hot plain boiled rice.
Lolly's French Toast Casserole


Ingredients:
butter, brown sugar, eggs, milk

Directions:
In a saucepan, melt together, butter, brown sugar, Karo syrup. Pour mixture into a 9-by-12 inch Pyrex dish that has been greased with butter.
Lay French bread slices 1 inch thick in dish.
Mix eggs and milk. Pour mixture over the bread. Top with cinnamon. Soak overnight.
In morning bake at 340 degrees for 45 min to 1 hour.
Eggplant Fritters


Ingredients:
eggplant, margarine, feta cheese, green onion, dill, parsley, eggs, flour, salt, pepper

Directions:
Place shredded eggplant on a paper towel and lightly sprinkle with salt and let sit for 15 minutes.
Use another paper towel to press down on it to remove excess moisture.
Saute eggplant for 2-3 minutes in margarine, and allow to cool.
Place eggplant in a bowl and mix with feta, green onions, dill, parsley, eggs, flour salt & pepper.
In deep frying pan fill with oil about 1/4" deep.
Form small patties and fry until golden brown.
Drain on paper towels.
Enjoy.
Italian Sausage and Beef Stew


Ingredients:
stewing beef, mild Italian sausage, onions, garlic clove, green pepper, potatoes, kidney beans, beef broth, basil

Directions:
Cut sausage into round slices, and stew beef into smaller, bite-size pieces.
Brown sausage, then meat, in garlic.
Saute onions in same pan.
Put meats, onions, potatoes, pepper and kidney beans into Dutch oven.  Sprinkle with salt, pepper, and a generous amount of basil.  Stir to mix ingredients, and pour broth (or bouillion dissolved in 1 cup water] over all.
Cook in a 350 degree oven for 1 hour.
Mushroom Gravy


Ingredients:
butter, shallots, fresh mushrooms, thyme, plain flour, heavy cream, parsley

Directions:
Pour the stock into the roasting pan used to roast the turkey and place on top of the stove. Bring to a boil, scraping up any browned bits. Remove from the heat.
In a large frying pan over a medium-high heat, melt the butter. Add the shallots and stir to coat. Add the mushrooms and thyme and saute until the mushrooms just start to soften, about 5 minutes. Add the flour and cook, stirring frequently, for 2 minute. Add the stock and the pan juices and bring to a boil, stirring constantly.
Add the cream and boil, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Season to taste with salt and pepper. Stir in the parsley.
Serve hot with the roast.
Coffee Bonbons


Ingredients:
butter, confectioners' sugar, vanilla extract, instant coffee granules, all-purpose flour, butter, confectioners' sugar, milk

Directions:
in a mixing bowl, cream butter and sugar until light and fluffy., add vanilla., combine coffee granules and flour., stir into creamed mixture., mix well., cover and refrigerate until easy to handle., roll into 3/4 inch balls., place 2 inches apart on ungreased baking sheets., bake at 350 degrees for 18-20 minutes or until set., remove to wire racks., meanwhile, for glaze, melt butter and chocolate together., add melted mixture to the sugar along with the milk., beat until smooth., frost the cookies while still warm.
Pumpkin Tarts
Category: fruits-and-vegetables
By Cookie Queen

Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.

Ingredients:
12 ounces cream cheese, softened
1 pound butter, softened
¼ cup white sugar
4 cups all-purpose flour
12 ounces cream cheese, softened
1 cup brown sugar
1 teaspoon pumpkin pie spice
1 ½ teaspoons ground cinnamon
½ teaspoon salt
3  eggs
2 cups solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
½ cup butter
½ cup vegetable shortening
8 ounces cream cheese, softened
1 (16 ounce) package confectioners' sugar
1 (7 ounce) jar marshmallow creme
1 cup finely chopped pecans, divided

Directions:
Preheat oven to 350 degrees F (175 degrees C). Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed. To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth. Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch. Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting. Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.

Prep time: 1 hr 30 mins
Cook time: 25 mins
Total time: 2 hrs 25 mins
Yields: 8 dozen

Calories: 313.2
Fat: 21 g
Saturated fat: 11.4 g
Carbohydrates: 28.6 g
Sugars: 17.9 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 60.1 mg
Sodium: 190.5 mg
Marinated Cucumber and Green Bean Salad


Ingredients:
cucumber, green beans, spring onion, cider vinegar, Dijon mustard, flaked sea salt, coarse black pepper

Directions:
First make the marinade by whisking together the vinegar, sugar, mustard, pepper. Don't add all the sugar at once: taste it first. We don't like it too acidic, so adjust to your taste.
Top the washed beans, keep whole, and parboil for 30 seconds if it's the fine, pencil-thin beans. For thicker beans, parboil for a minute. Rinse under cold water. If not very thin, slice them in two along their lengths.
With a potato peeler, peel ribbons from the cucumber, on all sides, until you reach the inside seeds. Discard the centre seed part. Roll the ribbons roughly.
Mix the vegetables plus the chopped spring onions in a bowl, and add the marinade and salt. Leave for 10 - 30 minutes, turning a few times.
Lift the salad out of the marinade (the cucumber will have shed some water too], and leave on a scrunch of kitchen paper just so most of the marinade is absorbed.
Pile on a plate, add the piquante pepper pieces if using, and sprinkle with coarse black pepper.
Spicy Chinese Pork for the Crock Pot


Ingredients:
leek, carrots, water chestnuts, garlic, orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, crushed red pepper flakes, cornstarch, water

Directions:
Heat 2 tablespoons oil in a large skillet over med/high heat.
Saute the tenderloin chunks quickly for about 5 minutes(watching them closely to not burn the outsides of the meat] to get some color on them. This will get rid of a little fat and liquid from the meat as well.
With a slotted spoon, scoop out the meat and place in your slow cooker, discard any fat or liquid from the meat cooking.
Add the mushrooms, leeks, carrots, water chestnuts, and garlic to your slow cooker also.
In a medium sized bowl, whisk together the orange marmalade, chili sauce, hoisin sauce, dry sherry, soy sauce, and crushed  red pepper.
Pour sauce mixture over the ingredients in the slow cooker, and stir to coat everything well.
Cover with lid, put your slow cooker on High and cook for 2 1/2 hours.
After 2 1/2 hours, mix the cornstarch and water in a small cup until smooth, and add it to the mixture in your slow cooker.
Stir for a couple minutes, until you see the sauce thicken slightly, then close lid again and let cook on High for another 30 minutes.
Spicy Thai Dipping Sauce (Nuoc Cham)


Ingredients:
fresh lemon juice, Thai fish sauce, brown sugar, hot red chili peppers, serrano chili, garlic clove

Directions:
"Combine all ingredients in a bowl; let stand 10 minutes."
Banana Bread


Ingredients:
bananas, butter, sugar, egg, vanilla, baking soda, salt, all-purpose flour, cinnamon

Directions:
Bake at 350 degree's for 1 hour., Mix butter and banana's with wooden spoon., Mix in sugar, egg, and vanilla together., Sprinkle the soda and salt in the mixture of sugar, egg and vanilla., Add the flour last, mixing in gradually., Bake in 4x8 loaf pan., Cool on rack and remove while still warm., Eat.
Spicy Buffalo Dip
Category: appetizers-and-snacks
By Michael Dixon

Warning: Keep away from children. This dip is very spicy! This is my first recipe. I hope you like it! Constructive criticism is greatly appreciated. Serve with chips, crackers, vegetables, etc.

Ingredients:
½ cup Greek yogurt
2 tablespoons hot sauce
1 tablespoon white sugar
1 teaspoon lemon juice
½ teaspoon cayenne pepper
1 pinch garlic powder
1 pinch salt

Directions:
Mix Greek yogurt, hot sauce, sugar, lemon juice, cayenne pepper, garlic powder, and salt together in a bowl.

Prep time: 10 mins
Total time: 10 mins
Yields: cup

Calories: 23.6
Fat: 1.3 g
Saturated fat: 0.6 g
Carbohydrates: 2.3 g
Sugars: 2.2 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 2.8 mg
Sodium: 120 mg
Sesame Peanut Noodles


Ingredients:
garlic oil, soy sauce, lime juice, bean sprouts, red capsicum, spring onions, sesame seeds, fresh coriander

Directions:
Whisk together all the dressing ingredients in a bowl or jug.
Put the snow peas, beansprouts, red pepper strips, sliced spring onions and the noodles into a bowl.
Pour the dressing over them and mix thoroughly to coat everything well. Sprinkle with the sesame seeds.
Easy Cool Whip Frosting


Ingredients:
vanilla instant pudding mix, milk, vanilla extract

Directions:
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth., Gently fold in whipped topping until no streaks remain., Spread evenly over cake.
Hot Cocoa Mix


Ingredients:
dry milk, sugar, ground cinnamon

Directions:
Combine all the ingredients in a large bowl with a wire whisk, stirring until everything is well distributed.
Store in an air-tight container in a cool, dry place.
To serve, mix a heaping 1/4 cup of the mix into 6 to 8 ounces of very hot water.
Top with whipped cream or mini-marshmallows.
Obviously, this recipe is easily doubled.
For a crowd, 4 heaping cups of this mix will make about a gallon of hot chocolate.
Lemon-Cream Cheese Cupcakes
Category: trusted-brands-recipes-and-tips
By Philadelphia Cream Cheese

These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting.

Ingredients:
1 (18.25 ounce) package (2-layer size) white cake mix
1 (3.4 ounce) package Jell-O Lemon Instant Pudding
1 cup water
4  egg whites
2 tablespoons vegetable oil
1 (250 g) package Philadelphia Brick Cream Cheese, softened
¼ cup butter, softened
2 tablespoons lemon juice
3 ¾ cups icing sugar

Directions:
Heat oven to 350 degrees F. Beat first 5 ingredients in large bowl with mixer on low speed 1 min. or until dry ingredients are moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups. Bake 21 to 24 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Beat cream cheese, butter and lemon juice in large bowl with mixer until well blended. Gradually add sugar, beating well after each addition. Spread onto cupcakes.

Prep time: 15 mins
Total time: 1 hr 39 mins
Yields: 24 cupcakes

Calories: 241.6
Fat: 8.4 g
Saturated fat: 3.4 g
Carbohydrates: 40.8 g
Sugars: 33.9 g
Dietary fiber: 0.2 g
Protein: 2.3 g
Cholesterol: 16.8 mg
Sodium: 256.5 mg
Honey Poppy Vinaigrette


Ingredients:
olive oil, honey, red wine vinegar, lemon juice, dijon-style mustard, poppy seed, garlic powder, cayenne pepper, salt, pepper

Directions:
"Whisk all ingredients together until well-blended."
Cocoa Almond Bread


Ingredients:
milk, butter, egg, sugar, salt, flour, 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.
Linguine Con Vongole With Peas


Ingredients:
dry linguine, olive oil, garlic cloves, red pepper flakes, clams, dry white wine, lemon, peas, unsalted butter, salt, black pepper, olive oil

Directions:
Prepare the sauce while the pasta is cooking to so that the linguine will be  ready when the sauce is almost done.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes.  Do not over cook - al dente.  Drain the pasta well.
Heat the olive oil over medium flame in a deep pan with a lid. Add the garlic and red pepper flakes; saute for about a minute. Add the clams, wine, clam juice and lemon juice.
Cover and cook until  clams are  just opened shaking perodically, about 5 minutes. Discard any that have not opened.  Remove the clams and cover the clams with foil to keep warm.
Increase the heat to medium high and reduce the sauce a bit, about 1-2 minute.  Add the peas to the pan and heat for 1-2 minute.   Add the hot, drained linguine to the pan; add the butter and season with salt and pepper.  Toss the pasta for a minute or two so linguine takes in some of the sauce.
Divide evenly on the plates and place clams on top.  Drizzle olive oil to your taste.
Basil Pesto
Category: side-dish
By Bwoogie1

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Ingredients:
4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts  (Optional)
salt and ground black pepper to taste

Directions:
Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended. Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Prep time: 15 mins
Total time: 15 mins
Yields: 2 cups

Calories: 177.1
Fat: 17.9 g
Saturated fat: 3.2 g
Carbohydrates: 1.7 g
Sugars: 0.3 g
Dietary fiber: 0.4 g
Protein: 3.7 g
Cholesterol: 4.4 mg
Sodium: 87.2 mg
Eggplant and Dhal Curry With Basmati Rice


Ingredients:
eggplant, lentils, basmati rice, olive oil, turmeric, salt, cumin seeds, water, olive oil, mustard seeds, onion, garlic, salt, curry powder, tomato puree, cayenne powder

Directions:
Preheat oven to 400’, stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes.  When done, run under some cool water and peel of skin, and scrape out all of the seeds.  Place in a food processor. (do not process until all the ingredients are ready.]
While the eggplant is roasting, brown the basmati rice in a skillet with 2T of olive oil, the turmeric, salt, and cumin seeds for 5 minutes. Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes.
Start the lentils cooking in a pot with about 2” of water covering them.  Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone. After they are done cooking, put them along with 2T of lentil water in the food processor with the eggplant.
In a small skillet, cook 3T olive oil, the mustard seeds, the chopped onions, and the  garlic. (This dish is not spicy, but if you want it to be, just add the cayenne to this mixture.]  After onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning.  Stir in a handful of washed baby spinach and wilt into the mixture.  Add all of this to the food processor and process on low with the eggplant and the lentils.  Add the cup of pureed tomatoes (I use some leftover homemade tomato soup that has pureed tomatoes, a little sugar, salt, and tomato paste in it]and process it all up and then enjoy.
Beef Consome Rice


Ingredients:
rice, chicken broth soup, butter, margarine, mushroom, onion, celery

Directions:
Melt butter in skillet and cook onions and celery until translucent.
Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms.
Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed.
If rice seems dry, add a little water.