xiaoxl/recipe_data huggingface dataset:
Wicked Witch's Hat Cookies


Ingredients:
"sunflower seeds"

Directions:
"Slightly flatten one cookie with the bottom of can or palm of your hand. Set aside. Carefully form another cookie into the shape of a "chocolate kiss" or solid cone. Start by pinching the bottom and shaping upward. When finished, it should look like the top of a witch's hat. Attach the cone shaped cookie on top of the other cookie to form the hat. Place seeds, dried fruit or trail mix around the base and tada, you have a witch's hat!"
Santa Fe Dressing


Ingredients:
fresh lime juice, olive oil, ground cumin, fresh thyme leaves, fresh ground black pepper, Worcestershire sauce, garlic clove, scallion, cayenne pepper

Directions:
"Whisk together and serve."
Easy Lemon Raspberry Pie (No Bake)


Ingredients:
cream cheese, lemon flavor instant pudding and pie filling, milk, lemon peel, Cool Whip, graham cracker pie crusts, raspberries

Directions:
Beat cream cheese, dry pudding mix, milk and lemon peel in large bowl until well blended.
Gently stir in 1 cup of Cool Whip.
Spoon into crust.
Top with remaining 1 cup Cool Whip.
Refrigerate 4 hours or until firm.
Top with raspberries (or berry of choice] just before serving.  Store leftover pie in refrigerator.
Crunchy French Onion Chicken
Category: meat-and-poultry
By Janine S.

Awesome crunchy baked chicken that goes good with any side dish. Quick and easy, too!

Ingredients:
1 ⅓ cups French-fried onions, crushed
1  egg, beaten
1 pound skinless, boneless chicken breast halves

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spread crushed onions in a shallow bowl. Pour beaten egg into a separate shallow bowl. Dip chicken into beaten egg, then press into crushed onions. Gently tap chicken to let loose pieces fall away. Put breaded chicken to a baking sheet. Bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 4 pieces of chicken

Calories: 622.8
Fat: 40 g
Saturated fat: 11.4 g
Carbohydrates: 32.1 g
Sugars: 0.1 g
Protein: 27.8 g
Cholesterol: 112.4 mg
Sodium: 731.3 mg
Warm Apple-Almond Pastry


Ingredients:
sugar, all-purpose flour, egg, puff pastry sheet, red baking apples

Directions:
Preheat oven to 400 degrees F.
Thaw pastry sheets at room temperature about 1 hour before using it, or microwave it at 20% power for 3-4 mintues, thawed but still cold for easier handling.
Grate 3/4 cup of the almonds.
Make the almond mixture by combing, in a bowl, the grated almonds, sugar, flour, whole egg and the 1 egg yolk, and almond extract.  Mix well and set aside.
Prepare the apples by cutting them in half lengthwise, and removing the stems, and seeds, then slice the apple halves crosswise, to 1/4" thick. Set aside.
Unfold one pastry sheet onto a baking pan large enough to accomodate the rolled out pastry, (a pizza pan might be best,] spreading out to 10 1/2" square.
Spreak the almond mixture evenly over the pasty to within 1" of the edge.
Arrange apple slices, creating them into an overlapping pattern, over the filling.
Cut remaining pasty sheet into 9 - 1" strips.
Moisten outer edges of spread dough with water.  Arrange five strips diagonally over apples, twisting the strips, then press edges into moisted dough to seal.
Trim excess.
Arrange the fmaining dough strips around the edge of pasty, to creat a nice even border.
Bake for 30 - 35 minutes, pastry should be golden brown.  Cool for 10 minutes.
Spread the warmed jam over the pastry.  Brown the remaining almonds in microwave, by cooking them on high for 5 - 7 minutes.  Stirr every 30 seconds.  Chop the almonds.
Sprinkle the almonds over the pastry.  Then sprinkle with powdered sugar, if you want to.  Cut it into squares, then top with ice cream and/or whipped topping.  Serve it warm.
Zucchini & Summer Squash Saute


Ingredients:
zucchini, extra virgin olive oil, butter

Directions:
Over medium heat, add butter and EVOO to pan, let it get hot., Add zucchini and squash., Stir to coat veggies with oil and butter., Sprinkle Mrs Dash generously over veggies., Cover and let cook for 20-25 minutes, until veggies are tender., Uncover the last 5 minutes to allow water to evaporate., Serve while hot., Makes 6-8 servings.
California Avocado Guacamole


Ingredients:
avocados, lemon juice, garlic clove, tomatoes, onion, ground cumin, tortilla chips

Directions:
Using a fork, coarsely mash avocado with lemon juice and garlic., Stir in remaining ingredients to blend., Garnish as desired and serve with tortilla chips.
Tunisian Harissa


Ingredients:
chili peppers, cumin seed, caraway seed, garlic cloves, olive oil, salt

Directions:
Remove seeds and stems from chiles (wear gloves], cover in boiling water and set aside for 20 minutes to plump and rehydrate.
Meanwhile, preheat a small dry skillet over medium-high heat and toast cumin, coriander and caraway seeds for 2 to 3 minutes, until seeds are fragrant and begin to pop. then
Remove from heat and allow to cool transfer seeds to a blender and grind them to a powder.
Drain chiles and add to blender with garlic, olive oil and salt; blend to a smooth paste.
Cover and store in refrigerator for up to 2 months.
Cabbage Crisps


Ingredients:
savoy cabbage, coconut oil, ground black pepper, flax seed

Directions:
Preheat the oven to 200C/390°F.
Wash the cabbage leaves and cut into small pieces.
Place on a baking tray and sprinkle with the coconut oil, pepper and linseed.
Bake for 20 minutes (until nice and crispy] then serve.
Amaretto Fudge II


Ingredients:
sugar, milk, light corn syrup, almond flavored liqueur, butter

Directions:
Butter loaf pan, 9 X 5 X 3 inches.
Cook sugar, milk, cream, corn syrup and almond-flavored liqueur in 3-quart saucepan over med.
heat, stirring constantly, until sugar is dissolved.
Cook, stirring occasionally, (to 234 degrees on candy thermometer or] until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; Remove from heat.
Add butter and stir.
Cool mixture to 120 degrees without stirring.
(Bottom of saucepan will be lukewarm.] Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy.
(Mixture will hold its shape when dropped from a spoon.] Quickly stir in almonds.
Spread in pan; cool.
Cut into 1-inch squares.
Skillet Chili
Category: soups-stews-and-chili
By Andrew Chinn

This makes a very thick chili. For a thinner chili, omit the tomato paste. For a chili soup, omit tomato paste and sauce and use 1 can (16 ounces) tomatoes with liquid and add 1/2 cup water and 1 beef bouillon cube.

Ingredients:
1 ½ pounds lean ground beef
1  onion, finely diced
¼ cup chopped green bell pepper
1 (15 ounce) can tomato sauce
6 ounces tomato paste
1 (16 ounce) can chili beans, drained
1 tablespoon chili powder
1 teaspoon hot pepper sauce
½ teaspoon seasoning salt
½ teaspoon ground cayenne pepper
¼ teaspoon garlic powder

Directions:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder. Cook over low heat, stirring occasionally, until desired consistency (at least 1 hour for best flavor).

Prep time: 5 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 15 mins
Yields: 4 -6 bowls

Calories: 417.1
Fat: 24.6 g
Saturated fat: 9.5 g
Carbohydrates: 25.4 g
Sugars: 9.6 g
Dietary fiber: 6.5 g
Protein: 26.7 g
Cholesterol: 85.4 mg
Sodium: 1097.8 mg
Skintastic Baked Potatoes
Category: side-dish
By ggustin

You will not believe how much flavor will be added to the already delicious potato skin! I love baked potatoes and wanted to just TWEAK it up a little. I can eat these three times a day. Hope you enjoy!

Ingredients:
4  baking potatoes, scrubbed
¼ cup butter, softened
Frank's® RedHot® Original Cayenne Pepper Sauce to taste
¼ cup hot pepper sauce (such as Frank's RedHot®)
salt and ground black pepper to taste

Directions:
Preheat oven to 450 degrees F (230 degrees C). Prick potatoes all over with a fork. Place each potato on a piece of aluminum foil large enough to cover completely. Spread 1 tablespoon butter on each potato; coat liberally with hot sauce and sprinkle with salt and black pepper. Wrap each potato tightly in foil. Place potatoes into a 13x9-inch baking pan. Bake in the preheated oven until potatoes are tender, 45 minutes to an hour depending on size. Unwrap and serve.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 267.3
Fat: 11.8 g
Saturated fat: 7.4 g
Carbohydrates: 37.5 g
Sugars: 1.8 g
Dietary fiber: 4.7 g
Protein: 4.5 g
Cholesterol: 30.5 mg
Sodium: 1649.7 mg
Honey Wheat Beer Bread


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, brown sugar, honey, wheat beer, honey, butter

Directions:
Preheat oven to 350., Lightly greast a 9x5 inch loaf pan., In a large bowl, combine flours, baking powder, salt and brown sugar., Add 1/4 c honey and beer, stirring well., Pour into prepared loaf pan., Brush 1 tablespoon honey and melted butter over dough., Bake 50 minutes.
Dijon Mustard Pork Chops With Rice


Ingredients:
mushrooms, pepper, boiling water, soy sauce, Dijon mustard

Directions:
Grease or spray a 13"x9"x2" baking dish.
Pour rice in bottom of dish and shake dish, until evenly distributed.
Sprinkle dried onions, mushrooms & pepper over rice.
Boil water, add the soy sauce and pour over rice.
With a rubber spatula, spread mustard on both sides of a pork chop, arranging chops on top of rice.
Sprinkle bread crumbs on tops of chops.
Bake, uncovered, at 350° for 40-45 minutes.  Enjoy!
Coconut Tres Leches Hot Chocolate


Ingredients:
low-fat milk, unsweetened coconut milk, sweetened condensed milk, vanilla

Directions:
In a medium saucepan combine the low fat milk, coconut milk, and sweetened condensed milk. Bring to a simmer over medium low heat, stirring occasionally. Whisk in cocoa powder until well combined.
Remove from heat and stir in the vanilla. You may add more sugar if desired.
Serve in mugs topped with the whipped cream and chocolate shavings if desired. Enjoy!
Pork Tenderloin With Cherry Sauce


Ingredients:
olive oil, olive oil, shallot, salt, fresh ground black pepper, reduced-sodium chicken broth, butter, light brown sugar

Directions:
Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
lightly browned. Drain on paper towels; reserve.
Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.
Spicy Paprika Herb Rub


Ingredients:
garlic powder, brown sugar, ground mustard, paprika, onion powder, dried rosemary, ground cumin, dried thyme, pepper, cayenne pepper

Directions:
"In a small bowl, combine all ingredients. Store in a covered container. Rub over meat or poultry before cooking."
Garlic Chicken on Rice


Ingredients:
onion, garlic cloves, lemon juice, soy sauce, honey, ground ginger, boneless skinless chicken breasts, chicken broth, fresh parsley, orange zest

Directions:
In a bowl, combine onion, garlic, lemon juice, soy sauce, honey & ginger.
Pour half into a resealable plastic bag, then cover & refrigerate remaining marinade.
Add chicken strips to bag of marinade, then seal bag & turn to coat, before refrigerating for at least 1 hour.
In a saucepan bring chicken broth to boil, then remove from heat.
Into the chicken broth, stir rice, parsley & orange zest, then cover & let stand 5 minutes.
Meanwhile, in a hot skillet, cook chicken & reserved marinade until chicken is no longer pink, 10-15 minutes.
Serve with rice.
Chicken and Fruit Curry Salad


Ingredients:
pineapple tidbits, celery, cauliflower floret, green onion, salted peanuts, mayonnaise, lemon juice, fresh lemon rind, curry powder, salt

Directions:
Combine chicken, pineapple, celery, cauliflower, onions and peanuts., Blend together remaining ingredients and toss thoroughly with chicken., Chill well.
Fabulous Fiber Chocolate Chip Cookies


Ingredients:
whole wheat flour, baking soda, salt, flax seed meal, oats, light brown sugar, granulated sugar, butter, chocolate chips

Directions:
Preheat oven to 350°. Line a cookie sheet with parchment paper.
In a small bowl combine first 5 ingredients (dry ingredients].
In a larger bowl beat sugars and butter until fluffy, then add egg white and dry ingredients, beat well.
Stir in chocolate chips.
Shape into little balls (I used my hands, but you could also use tablespoons I guess] and place on baking sheets. Press down with the palm of your hand (they won't spread, so press them as flat as you like your cookies].
Bake for 15-20 minutes (I baked them for 18 and liked them that way].
Cheddar Stuffed Eggs


Ingredients:
eggs, cheddar cheese, low-fat cream cheese, fresh parsley

Directions:
Cut eggs in half lengthwise; remove yolks.
In small bowl mix yolks, cheeses and parsley until well blended.
Stuff whites of eggs with mixture.
Cucumber Sandwiches III
Category: main-dish
By KIMBEE100

Really great appetizer for the summer or anytime. Every time I have served these everyone wants the recipe...and they're so easy! Just be sure to refrigerate the cream cheese mixture overnight!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup mayonnaise
1 (.7 ounce) package dry Italian salad dressing mix
2 loaves French bread, cut into 1 inch slices
2 medium cucumbers, sliced
1 pinch dried dill weed

Directions:
In a medium bowl, mix together the cream cheese, mayonnaise and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight. Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. You can make as many or few as you like. the cream cheese mixture keeps for about a week in the refrigerator so you can make them over and over again!

Prep time: 20 mins
Total time: 20 mins
Yields: 35 servings

Calories: 123.1
Fat: 5.2 g
Saturated fat: 1.9 g
Carbohydrates: 15.6 g
Sugars: 1.2 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 8.2 mg
Sodium: 296.6 mg
French Chocolate Granola


Ingredients:
rolled oats, white sugar, salt, honey, bittersweet chocolate

Directions:
Preheat the oven to 300 degrees.
In a large bowl, combine the oats, almonds, coconut, sugar, salt and cocoa. Stir well to blend.
In a small saucepan, warm the honey and oil over low heat, whisking occasionally. Until the honey is loose. Pour over the dry ingredients, and stir to combine well.
Spread the mixture evenly on a rimmed baking sheet. Bake for about 20 minutes, or until golden. Stir halfway through the baking time. Cool completely. Add the chocolate and stir. Enjoy -- .
Olive's Chicken and Dumplings


Ingredients:
chicken breasts, boneless skinless chicken thighs, salt, fresh ground pepper, poultry seasoning, parsnip, celery ribs, sweet onion, chicken broth, all-purpose flour, yellow cornmeal, baking powder, salt, milk, butter, dried thyme

Directions:
Season the chicken with salt, pepper, and poultry seasoning., Cover with veggies and blend the soup and chicken broth and pour over mixture., Cook in slow cooker on high for 3 1/2 hours., Then shred the chicken and remove bones., Add back to the slow cooker for about an hour., For the Dumplings:, Mix all dumpling ingredients together., Drop 1/4 cupfuls into the soup leaving some space between., Cover and cook on high for 30-35 more minutes.
New Potatoes in Creamy Dill Sauce


Ingredients:
tiny new potatoes, water, chive & onion cream cheese, milk, dill weed

Directions:
Microwave potatoes and water in covered 3-quart microwaveable dish on high 15 to 17 minutes or until potatoes are tender; stirring after 10 minutes; drain.
Return potatoes to dish; set aside.
Microwave cream cheese spread and milk in microwaveable bowl 1 minute; stir until smooth.
Pour over potatoes; sprinkle with dill.
Microwave 1 to 2 minutes or until heated through; stir gently.
Oatmeal Cookies


Ingredients:
eggs, raisins, vanilla extract, butter, brown sugar, white sugar, all-purpose flour, salt, ground cinnamon, baking soda, rolled oats, pecans

Directions:
In a small bowl, combine the eggs, raisins, and vanilla. Cover and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C].
In a medium bowl, cream together the butter, brown sugar, and white sugar. In a separate bowl, combine the flour, salt, cinnamon and baking soda; add to the creamed mixture and stir until all of the dry ingredients are absorbed. Next, stir in the egg and raisin mixture, then stir in the rolled oats and pecans. Dough will be stiff. Drop by teaspoonfuls onto an unprepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven, until the edges are golden. Allow cookies to cool 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Chicken Cooked in Foil


Ingredients:
boneless skinless chicken breasts, olive oil, salt, pepper, garlic powder

Directions:
Pre-heat oven to 425 degrees F., Rinse chicken and pat dry with paper towel., Cut 4 10" squares of heavy-duty foil., Pour 1 tbsp oil on each sheet of foil- spread to cover foil., Place chicken on foil squares., Sprinkle with salt, pepper and garlic powder., Fold and seal foil., Place foil packs on cookie sheet., Bake for 40 minutes., Serve chicken from foil packets., Be careful when opening- steam is trapped inside.
Chicken Chow Mein - Easy!


Ingredients:
chicken breasts, dark soy sauce, five-spice powder, chili sauce, cornflour, red bell pepper, bean sprouts, spring onion, light soy sauce, fresh ground black pepper

Directions:
Cook the noodles in boiling water until al dente. Drain, rinse under cold water and drain again. Drizzle with a little sesame oil and toss.
Place chicken in a bowl and toss with dark soy, five-spice powder and chilli sauce. Dust with cornflour.
Heat a wok until smoking before adding the groundnut oil. Add chicken and cook, stirring, until golden brown and cooked through.
Add red pepper, stir fry for a minute, then add onion and beansprouts, cooking for a further 30s. Stir in the noodles and season with light soy sauce, a dash of sesame oil and black pepper, to taste.
Spicy Chicken and Hominy Mexican Soup
Category: soups-stews-and-chili
By HG Little Chef

Colorful, warm and spicy, this soup is destined to get your taste buds going. A wonderful comfort dish for any chilly day. Garnish with sour cream.

Ingredients:
1 tablespoon olive oil
2  chicken breasts, cut into 1-inch pieces
1 small onion, chopped
2  chipotle peppers in adobo sauce, seeded and diced
2 cloves garlic, minced
1 pinch garlic salt, or to taste
1 (32 ounce) can enchilada sauce
2 (16 ounce) cans hominy
1 (15 ounce) can diced tomatoes
1 (15 ounce) can black beans, rinsed and drained
1 ½ cups water
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 pinch cayenne pepper
salt and ground black pepper to taste
¼ cup chopped cilantro

Directions:
Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes. Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 4 servings

Calories: 693.2
Fat: 36.4 g
Saturated fat: 16.5 g
Carbohydrates: 68.2 g
Sugars: 7.9 g
Dietary fiber: 17.9 g
Protein: 25.2 g
Cholesterol: 112 mg
Sodium: 1308.6 mg
Baked Hot Dog Sandwiches
Category: main-dish
By PEARLIE5

Variation on a hot dog. Kid approved. Experiment and use whatever combo of ingredients you wish.

Ingredients:
8  hot dogs, chopped
⅔ cup shredded Cheddar cheese
3 tablespoons pickle relish
3 tablespoons ketchup
2 teaspoons prepared mustard
3 tablespoons chopped onion
8  hot dog buns

Directions:
Preheat an oven to 325 degrees F (165 degrees C). Stir the hot dogs, Cheddar cheese, relish, ketchup, mustard, and onion together in a bowl; spoon into the hot dog buns. Wrap each sandwich in aluminum foil. Bake in the preheated oven until hot, about 20 minutes. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 sandwiches

Calories: 302.8
Fat: 17.4 g
Saturated fat: 7.3 g
Carbohydrates: 24.1 g
Sugars: 4.3 g
Dietary fiber: 1 g
Protein: 11.8 g
Cholesterol: 32.4 mg
Sodium: 880.5 mg
Strawberry Cream Cheese Clouds
Category: desserts
By Michelle

This is a heavenly dessert. It is light and fluffy just like a cloud. Absolutely no one will be able to resist this. Trust me.

Ingredients:
2 (10 ounce) packages puff pastry shells
2 pounds fresh strawberries
1 tablespoon white sugar
2 (8 ounce) packages cream cheese
½ cup white sugar
1 tablespoon vanilla extract
2 cups heavy cream

Directions:
Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish. Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl. In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill. Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

Prep time: 25 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 12 individual pastries

Calories: 522.1
Fat: 41 g
Saturated fat: 20.9 g
Carbohydrates: 33.5 g
Sugars: 15.3 g
Dietary fiber: 2.3 g
Protein: 8.2 g
Cholesterol: 95.4 mg
Sodium: 358.1 mg