xiaoxl/recipe_data huggingface dataset:
Myrna's Uncooked Cookies


Ingredients:
oatmeal, white sugar, butter, margarine, vanilla, milk

Directions:
Please read all steps before starting!   Gather all your ingredients, measuring cups, spoons and lay out a couple feet of wax paper, it all comes together very quickly.
In a pot over medium high heat, add your butter or margarine and melt, try not to boil.
When the butter is melted add the milk THEN sugar, stir only enough to mix the sugar into the mixture.
Add the cocoa, using the back side of a spoon, press any cocoa lumps against the side of the pot (stir as sparingly as possible].
When the mixture comes to a boil add the vanilla, gently stir in (again, only a couple of stirs].
Let boil for about 1 1/2 minutes (2 minutes maximum],.
Take off the burner and add the oatmeal, roll the oatmeal in, again gently, minimizing the stirring (you may have to add a bit more (1/4 cup maybe] than 3 cups of oatmeal if the mixture is not thick enough to build mounds].
Drop onto the wax paper in whatever size cookies you desire, and let set up for awhile (which is usually about 5 minutes at our house.].
This will yield about 24 cookies, you can easily double the recipe, which I always do as they will go quick and they do keep well --   Hope you enjoy and will provide feedback --  :o].
NOTE: over stirring and/or over boiling will result in the cookies setting up too hard and they dry out too quickly.
Salsa Verde Made With Green Tomatoes


Ingredients:
garlic cloves, green chilies, limes, green tomatoes, dried oregano, ground cumin, fresh cilantro, salt, fresh cracked pepper

Directions:
Prepare boiling water canner. Heat jars and lids in simmering water or dishwasher until ready for use. Set bands aside in hot water.
Pulse garlic, chilies, onions, lime zest and lime meat in a food processor. Process till chunky smooth.  Place in a large saucepan. Pulse the green tomatoes in food processor till chunky smooth add to the onion mixture.
Bring to a boil. Stir in oregano, cumin, chipotle, cilantro, salt and pepper. Reduce heat and simmer 5 minutes.
Ladle salsa into hot jars leaving 1/2 inch head-space. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process salsa in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Grilled Ham Slices With Horseradish Basting Sauce


Ingredients:
cooked ham, black pepper, lemon juice, brown sugar

Directions:
Set outdoor grill for medium-high heat, then lightly oil the grates.
In a bowl combine the lemon juice with brown sugar and horseradish; heat in microwave for 1-1/2 minutes or until warmed.
Score slices of ham, then season very lightly with black pepper if desired.
Place on preheated grill.
Baste continuously with the horseradish sauce while grilled.
Grill time should take about 7-8 minutes per side.
Delicious!
Lemon Basil Chicken With Portabella Wine Sauce


Ingredients:
boneless chicken breasts, chicken breasts, basil leaves, garlic cloves, olive oil, lemons, butter, margarine, baby portabella mushrooms, cornstarch, basil

Directions:
Make a marinade out of oil chopped basil, garlic, juice of 1 lemon and some salt and pepper to taste.
Marinade chicken for at least 2 hours or overnight if you wish.
Heat pan and place butter or margarine and left over marinade to pan and brown chicken till cooked thoroughly.
Remove chicken on to plate when cooked.
Place mushrooms in pan and deglaze pan with 3/4 cup of the champagne.
Cook down about 3 mins and add the corn starch to the remaining champaign and stir until completely incorporated.
Add to pan along with juices that came from cooked chicken on plate.
If it gets too thick add some water to loosen, you wont need much if any at all.
Arrange chicken on plate and chop fine some more basil to taste.
Pour mushroom sauce over chicken and garnish with chopped basil and sliced lemons.
Sorbet-Melon Parfaits


Ingredients:
watermelon balls, melon ball, mint sprig

Directions:
Arrange melon balls among four wine glasses or goblets., Scoop about 1/4 cup sorbet atop melon., Pour about 2 tablespoons sparkling wine over sorbet and melon., If desired, garnish with mint sprigs. S., Serve immediately., Food exchanges: 1/2 fruit.
Roast Adobo Pork Loin
Category: trusted-brands-recipes-and-tips
By Goya

Give your family's everyday pork loin recipe a major flavor boost with a simple homemade Adobo rub.  Just mix GOYA® Adobo All-Purpose Seasoning with Pepper with chili powder, cumin, brown sugar, cinnamon, and a few tablespoons of olive oil. Rub over the pork, roast until golden brown, and prepare for the compliments to roll in!

Ingredients:
2 tablespoons chili powder
1 tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
1 teaspoon ground cumin
1 teaspoon packed dark brown sugar
⅛ teaspoon ground cinnamon
2 tablespoons GOYA® Extra Virgin Olive Oil
1 (2 pound) boneless pork loin roast

Directions:
Heat oven to 450 degrees F. In small bowl, mix together chili powder, Adobo, cumin, dark brown sugar and cinnamon until well combined. Stir olive oil into Adobo mixture until completely saturated. Using paper towels, pat pork loin dry. Rub pork all over with Adobo mixture. Transfer pork to foil-lined roasting pan. Cook until pork is dark golden brown and instant-read thermometer registers 145 degrees F when inserted into center of loin, about 35 minutes. Transfer pork to platter; tent with foil to keep warm. Let rest 10-15 minutes before slicing. Serve with accumulated juices.

Prep time: 5 mins
Total time: 40 mins
Yields: 4 servings
French Onion Dip


Ingredients:
bacon, mayonnaise, sour cream, lemon juice, green onion

Directions:
Heat a fry pan over moderate heat., Cook bacon till crispy., Drain on a paper towel and cool., Combine remaining ingredients, except green onion, add bacon., Chill till needed., Top with green onion.
Chicken Rigatoni Pasta Salad


Ingredients:
squash, green bell pepper, yellow bell pepper, cherry tomatoes, red onion, sea salt, fresh ground black pepper, extra virgin olive oil

Directions:
Boil 4 quarts of water. Add rigatoni to boiling water. Bring back to a boil and then reduce heat to a simmer. Cook for 2 ½ minutes. Remove from water and set aside to cool.
Meanwhile, prepare all the vegetables and toss together in a large bowl with salt and pepper.
Cut each cooled rigatoni into 5 pieces. Add to the large bowl and toss.
In a small bowl, mix the olive oil and balsamic vinegar. Dress the salad to your liking.
Nutrition Facts: Serving Size 1 Cup. Calories: 360. Calories from Fat: 220. Total Fat: 24g. Saturated Fat: 5g. Trans Fat: 0g. Cholestrol: 40mg. Sodium: 560mg. Total Carbohydrate: 23g. Dietary Fiber: 2g. Sugars: 4g. Protein: 10g.
Jeanne's Green Beans, Corn and Cherry Tomato Salad


Ingredients:
green beans, extra virgin olive oil, red wine vinegar, shallot, garlic clove, fresh thyme, white corn, cherry tomatoes, salt, pepper

Directions:
Lightly steam the green beans and the corn. Remove corn from cob., Whisk together the oil and vinegar., Add shallot and garlic, salt and pepper., Combine green beans, corn, tomatoes and gently add the dressing.
Grilled Rum Peaches With Mascarpone Cheese & Orange Blossom


Ingredients:
honey, mascarpone cheese, butter, brown sugar, dark rum, cinnamon, salt

Directions:
Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally.   Remove from heat and let cool.
Prepare peaches by cutting them in half and removing the pits.  Place the peaches in a glass dish top with rum marinade.  Marinate for 30 minutes to 4 hours.
Grill, cut side down for 3-4 minutes, then flip for another 5 minutes.  Remove from grill and top with mascarpone cheese and drizzle with honey!  Viola!
Blueberry Snack Mix


Ingredients:
walnut pieces, roasted soybeans, candied ginger

Directions:
Preheat the oven to 350*F.
Spread the almonds and walnuts on a baking sheet. Bake 6 minutes, stir, and bake 4 minutes longer.
When it's cool enough to handle, cut almonds in half crosswise.
In a bowl, combine toasted nuts, soy nuts, blueberries and ginger. Enjoy!
Tehina


Ingredients:
garlic, tahini, water, lemon juice, salt

Directions:
Mince garlic in food processor Add tehina While food processor is running add water SLOWLY, approximatelty one teaspoon at a time You'll notice that the tehina will begin to clump up and look like it's separating.
Continue gradually adding the water, allowing it to become incorporated into the tehina before adding any additional water.
Add lemon juice and salt to taste Note: the tehina will look thin and runny.
It will thicken and become light and creamy when chilled in the refrigerator.
Roasted Vidalia Onions
Category: side-dish
By LOTUSFLOWER1971

Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great.  In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.

Ingredients:
2  Vidalia onions
2 tablespoons butter
2 cubes beef bouillon
2 dashes salt
2 dashes pepper
2 dashes ground paprika

Directions:
Preheat oven to 400 degrees F (200 degrees C). Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil. Roast in preheated oven for 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 159.1
Fat: 11.9 g
Saturated fat: 7.4 g
Carbohydrates: 12.4 g
Sugars: 5.7 g
Dietary fiber: 1.8 g
Protein: 2.4 g
Cholesterol: 30.7 mg
Sodium: 1337.1 mg
Blue Cheese-Walnut Wafers


Ingredients:
blue cheese, butter, all-purpose flour, salt, walnuts

Directions:
Position knife blade in food processor;  add first 4 ingredients.  Process until blended, stopping once to scrape down sides.  (Mixture will be sticky.].
Transfer mixture to a bowl; stir in walnuts.  Cover and chill 5 minutes.
Divide dough in half.  Shape each portion into an 8 inch log.  Wrap in heavy-duty plastic wrap; chill 1 hour or until firm.
Slice dough into 1/4 inch slices; place on ungreased baking sheets.  Bake at 350°F for 12 minutes or until lightly browned.  Let cool on wire rack.
Quick Thousand Island Dressing


Ingredients:
mayonnaise, light sour cream, chili sauce, ketchup, hot paprika, Worcestershire sauce

Directions:
In a medium bowl, combine all the ingredients and whisk until well blend., Cover and transfer to the refrigerator until needed. Yield 1 cup.
Chilled Cauliflower a La Grecque


Ingredients:
olive oil, fresh lemon juice, dried oregano, dried basil, garlic clove, cauliflower, fresh parsley, red onion, red radish, feta cheese, spinach

Directions:
In a large saucepan, whisk together the olive oil, lemon juice, oregano, basil, and garlic.  Simmer while you prepare the cauliflower.
In a large saucepan, parboil the cauliflower in boiling water for 5 minutes. Drain.
Add cauliflower to dressing in saucepan.  Toss to coat. Take off the heat and place in a bowl.
Set aside to marinate for 1 hour at room temperature, then chill for 2 hours.
Before serving, add parsley, onion, radishes, feta, and olive.  Toss well.
To serve, cover a large platter with spinach and with a slotted spoon, put the salad on top of the greens in the center of the platter.  Pour remaining dressing over spinach and serve immediately.
Finger Licking Leek Soup With Sausage and Barley


Ingredients:
onion, garlic cloves, leeks, Italian sausage, water, barley, parmesan cheese, salt

Directions:
Chop the onion and sauté in the vegetable oil until tender (about 2-3 min].
Meanwhile wash well and cut the leeks into small rounds. Discard the very rough tips of the green part.
Thinly chop the garlic.
Add the leeks and garlic to the onions and cook for 10 more min or until soft.
In a separate pan brown the Italian sausage breaking it into small pieces.
Add the sausage to the leek mixture and cook for 2 more min, stirring to combine the flavors.
Add 1 quart of water to the pot and when it starts boiling add the stock cubes.
Add the barley and cook according to the package instructions. Usually takes 45 minutes.
At the end of the cooking you can sprinkle 1-2 tbsp of grated parmesan cheese. Season with salt if necessary.
The soup thickens on its own because of the starch in the barley. But If you like your soups thicker you can use 1tbsp of cornstarch dissolved in 2 tbsp of COLD water and add it at the end of the cooking. Slowly stir for 2 minutes.
Avocado Breakfast Sandwich
Category: main-dish
By Tricia Joy

Restaurant-style breakfast sandwich at home! It's quick, easy and delicious!  The sliced avocado is what makes this sandwich pop and gives it a unique flavor. It is chock-full of protein, as well, so this sandwich will keep you full until lunchtime.

Ingredients:
1 tablespoon olive oil
2  large eggs
1 pinch salt and ground black pepper to taste
1 tablespoon butter, softened
2 slices Italian bread
1 ounce Swiss cheese, sliced
1 ounce Cheddar cheese, sliced
½  ripe avocado, sliced

Directions:
Heat olive oil in a skillet over medium heat. Crack eggs into skillet; cook for 1 to 2 minutes. Flip and cook egg until done, 2 to 5 minutes more. Transfer eggs to a plate and season with salt and pepper. Spread butter onto 1 side of each bread slice. Heat a skillet over medium heat. Lay bread slices in the hot skillet, butter-side down. Quickly layer Swiss cheese, 1 fried egg, Cheddar cheese, 1 fried egg, avocado, and remaining bread slice, butter-side up. Carefully flip sandwich to grill other side until golden brown, 3 to 4 minutes. Remove sandwich from skillet and cut in half.

Prep time: 10 mins
Cook time: 6 mins
Total time: 16 mins
Yields: 1 sandwich

Calories: 855.3
Fat: 68.4 g
Saturated fat: 25.8 g
Carbohydrates: 31.2 g
Sugars: 2.3 g
Dietary fiber: 7.8 g
Protein: 32.9 g
Cholesterol: 458.4 mg
Sodium: 848.2 mg
Simple Squash and Zucchini


Ingredients:
zucchini, butter, Worcestershire sauce

Directions:
Cut zucchini and squash into matchstick size pieces., Add butter to hot pan., When butter is melted add vegetables and sauté for 3 minutes., Add seasoning and sauté for another 2 minutes., Add Worcestershire and sauté until just tender with slight caramelization.
Steph's Sweet Deli Rolls


Ingredients:
cream cheese, red onions, deli ham, cucumber

Directions:
In a small bowl combine the softened cream cheese, pickle relish, and red onion until well blended.
Spread a thin layer of cream cheese mixture over each piece of deli meat, then roll them up like a jellyroll.
Refrigerate 1 hour until firm, then cut each roll crosswise into 3 slices.
Place each piece atop a cucumber round.  Serve and enjoy!
Beef Hotpot Pie


Ingredients:
beef, onion, garlic, diced tomatoes with juice, corn kernels, Worcestershire sauce, puff pastry

Directions:
Place beef, onion, garlic, tomatoes, corn and worcestershire sauce into crock pot.
Sprinkle with stock cube.
Mix, cover and cook on low for 8-10 hours.
Preheat oven to 230 degrees Celsius.
Transfer crock pot contents to ovenproof casserole dish.
Cover with pastry, pinching edges decoratively.
Bake for 20 minutes until pastry is golden.
Applesauce Cake With Cream Cheese Frosting


Ingredients:
sugar, all-purpose flour, baking soda, salt, cinnamon, nutmeg, margarine, butter flavor shortening, sugar, applesauce, egg, cream cheese, margarine, powdered sugar, vanilla

Directions:
Preheat oven to 350°.
Grease and flour either an 8x 8 inch dish or a 2 quart rectangular baking dish.
In a large bowl mix together flour,salt,baking powder,cinnamon, and nutmeg, set aside.
Im a medium sized bowl,cream together margarine,or shortening and sugar beating well.
Add applesauce and egg mixing thoroughly.
Pour egg/applesauce mixture into dry ingredients, beat until just mixed.
Pour into prepared pan,and bake for 25 minute or until tooth pick is inserted and comes out clean.
Before frosting cake let cool to room temperature.
To Prepare Frosting,.
Combine all frosting into a medium sized bowl, and with electric mixer beat until smooth.
Spread over top of cake and enjoy :].
Ukrainian Cabbage Rolls
Category: main-dish
By starbuck

My parents are Ukrainian and this is a recipe we always made when I was growing up. These cabbage rolls have no meat in them.  Sometimes they used salt pork in them, but I didn't care for it.

Ingredients:
1 medium head cabbage
1 ½ cups uncooked white rice
2 tablespoons butter
1  onion, chopped
salt and pepper to taste
1 (46 fluid ounce) can tomato juice

Directions:
Preheat oven to 325 degrees F (165 degrees C).  Grease a 2 quart casserole dish. Steam the whole head of cabbage until it is al dente.  Meanwhile, in a saucepan bring 3 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Melt butter in a small skillet over medium heat.  Saute onion until translucent; stir into cooked rice.  Season with salt and pepper to taste. Cut the leaves off of the cabbage and cut the larger leaves in half.  Spoon 1 tablespoon of rice into a leaf and roll tightly.  Place rolls in prepared casserole dish, stacking in layers.  Pour tomato juice over the rolls, using enough just to cover. Cover and bake in preheated oven for 2 hours.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 8 servings

Calories: 206.6
Fat: 3.5 g
Saturated fat: 1.9 g
Carbohydrates: 39.6 g
Sugars: 7.1 g
Dietary fiber: 3 g
Protein: 5.7 g
Cholesterol: 7.6 mg
Sodium: 521.4 mg
Chocolate Peanut Butter Ice Cream Sandwich Dessert
Category: trusted-brands-recipes-and-tips
By Eagle brand

Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.

Ingredients:
9  frozen ice cream sandwiches
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
¾ cup JIF® Extra Crunchy Peanut Butter
2 cups heavy cream
1 tablespoon vanilla extract
1 (12 ounce) jar Smucker's® Hot Fudge Topping
Cocktail peanuts

Directions:
Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth. Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm. Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 12 servings

Calories: 606.2
Fat: 35.1 g
Saturated fat: 16 g
Carbohydrates: 49.6 g
Sugars: 36.5 g
Dietary fiber: 2.4 g
Protein: 10.3 g
Cholesterol: 80.8 mg
Sodium: 214.5 mg
Vegan Chocolate Fudge Cookies
Category: desserts
By cjbentley

These rich, soft fudge cookies are easy and quick to make.

Ingredients:
1 cup whole wheat flour
¼ teaspoon baking soda
⅛ teaspoon salt
⅔ cup white sugar
7 tablespoons unsweetened cocoa powder
⅓ cup brown sugar
⅓ cup mashed banana
5 tablespoons coconut oil

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix flour, baking soda, and salt together in a bowl. Combine white sugar, cocoa powder, brown sugar, mashed banana, and coconut together in a saucepan over low heat. Cook and stir until blended and smooth, about 5 minutes. Add flour mixture; stir until smooth dough forms. Drop spoonfuls of dough 2 inches apart onto baking sheets. Bake in the preheated oven until edges are golden, about 8 minutes.

Prep time: 15 mins
Cook time: 13 mins
Total time: 29 mins
Yields: 18 cookies

Calories: 107.8
Fat: 4.2 g
Saturated fat: 3.5 g
Carbohydrates: 18.3 g
Sugars: 11.9 g
Dietary fiber: 1.6 g
Protein: 1.4 g
Sodium: 35.6 mg
Toffee Shortcake  (Caramel Slice) - Traditional Scottish Recipe!


Ingredients:
margarine, caster sugar, plain flour, golden syrup, baking chocolate

Directions:
Cream the caster sugar with 4oz of margarine and then add the flour.
Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown.
Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base.
Melt the chocolate and pour it over the toffee mixture.
Allow to cool and then cut into pieces.
Turkey Manhattan


Ingredients:
"mashed potatoes"

Directions:
Place bread on plate., Top with hot mashed potatoes and hot turkey over that., Cover all with gravy., Serve.
Chicken in Cilantro Sauce


Ingredients:
bell peppers, boneless skinless chicken breast halves, tomato sauce, fresh cilantro, onion, garlic, salt

Directions:
Slice peppers crosswise into rings.
Lightly saute in oil in large skillet.
Remove peppers; drain on paper towels.
Brown chicken on both sides in oil remaining in skillet.
Place remaining ingredients in blender jar.
Blend until smooth.
Pour over chicken in skillet.
Heat to boiling.
Reduce heat; boil gently 5 minutes or until chicken is tender.
Place chicken on serving platter.
Arrange peppers on top.
Serve with remaining sauce.
Cinnamon Pumpkin Crumble


Ingredients:
cinnamon, nutmeg, butter, brown sugar, flour, old fashioned oats, pecans

Directions:
Arrange frozen rolls in 3 rows of 3 in a sprayed 9 x 13-inch baking pan. Combine pumpkin pie mix, cinnamon and nutmeg. Spread evenly over rolls.
Combine crumble ingredients and sprinkle over pumpkin pie mixture.
Bake at 350°F 40 minutes. Drizzle with 1 packet cream cheese frosting and caramel topping while still warm.
Pumpkin Cupcakes


Ingredients:
light brown sugar, sugar, butter, molasses, egg, canned pumpkin puree, flour, baking soda, cinnamon, nutmeg, salt, milk, cream cheese, butter, powdered sugar, cinnamon, cream cheese, milk, maple syrup, powdered sugar

Directions:
Preheat oven to 350 degrees. Line muffin tin with paper liners.
In bowl of electric mixer fitted with paddle attachment, mix together brown and white sugars. Add butter and beat until light and fluffy. Add molasses and egg, mix to combine. Scrape down sides. Add pumpkin puree and mix to combine.
In separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Add dry mixture to pumpkin mixture in 3 batches, alternating with the milk.
Pour batter into liners. Bake 15-18 minutes. Let cool completely before frosting.
For cinnamon cream cheese frosting:
Cream butter and cream cheese together until light and fluffy. Add powdered sugar and cinnamon and mix until a smooth frosting forms.
For maple cream frosting:
Beat cream cheese until light and fluffy. Add powdered sugar, maple extract and milk or maple syrup and mix until frosting forms.
Roasted Asparagus Masala


Ingredients:
asparagus, butter, garam masala, salt, hazelnuts

Directions:
Roast asparagus., Meanwhile, melt butter in pan until browned., Add garam masala and salt., Drizzle butter over asparagus on platter., Top with toasted nuts to serve.