xiaoxl/recipe_data huggingface dataset:
So Tasty and Simple Crabmeat Spread


Ingredients:
cream cheese, garlic

Directions:
Spread and smooth out cream cheese onto plate (dinner size].
Shred crabmeat with fork.
Blend garlic into cocktail sauce and then into crab meat.
Spread over cream cheese.
Chill in fridge at least 20 minutes (can be made a day ahead if needed].
Garnish with scallions or chives.
Serve with a smile and napkins.
Navy Beans Cajun Style


Ingredients:
olive oil, shallots, celery, carrots, garlic cloves, dried navy beans, cayenne pepper, sage, thyme, oregano, salt, black pepper

Directions:
heat oil in saucepan over med heat.  add vegetables and garlic, stir, cover and cook 6 minutes.
add drained beans and mix.  incorporate remaining ingredients.  gradually pour in enough cold water to cover beans by 2 1/2inch. season with salt and black pepper.
cook partly covered 2 1/2 hours over med heat.  stir several times, adding more water as needed.
serve with fresh bread.
Canyon Ranch's Legendary Chocolate Chip Cookies


Ingredients:
butter, low-fat cream cheese, brown sugar, vanilla extract, all-purpose flour, whole wheat flour, baking soda, sea salt, salt

Directions:
Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop] onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.
Banana & Dark Rum Cake


Ingredients:
dark rum, plain white flour, vanilla, coconut, bananas, lime, juice of, ground cinnamon, sugar, salt

Directions:
First peel the bananas, cut lengthways and soak them with the said dark rum.
Make a thick dough by combining the flour and cream, then add the cinnamon, pinch of salt, sugar, a few vanilla drops (6 to 8] and lime juice. Mix well. The dough should be slightly wet.
Roll it out with a rolling pin and cut 2 oblong-shaped layers of around 1 inch thick. Line a bread tin with 1 layer. Place the soaked bananas on top, cover with the grated (or shredded] coconut, and cover with the top layer, crimping the edges to seal.
Brush with egg yolk and sprinkle a little sugar and some grated coconut for effect. Bake in a moderate oven (180° C / 350° F] for about 30 minutes until nicely browned.
Laughner's Sugar Cookies


Ingredients:
flour, salt, sugar, baking powder, margarine, eggs, vanilla, milk, sugar, cinnamon

Directions:
Mix flour, salt, sugar and baking powder in a large bowl., In another bowl, mix margarine, eggs, vanilla and milk., Add wet mixture to dry ingredients and mix until well blended., Grease cookie sheets and drop cookies with 2 tablespoon scoop., Flatten cookies to a 3" size., Combine sugar and cinnamon together and sprinkle over top of each cookie., Bake at 350 for 16 minutes.
Chili Cheddar Bisquit Pockets


Ingredients:
"cheddar cheese"

Directions:
Preheat oven per biscuit directions.
Spread a biscuit out a bit and place a teaspoon of chili in the center and then add about the same amount of cheese.
Pull the edges together to make a half moon.  Be sure to pinch closed well.
Bake as long as you would a regular biscuit.
Be sure not to burn you tongue and enjoy.
You could also use taco filling, meatloaf or other leftover.
Velvet Molded Salad


Ingredients:
boiling water, cream cheese, pineapple, celery, heavy cream, lettuce leaves, cherries

Directions:
Dissolve gelatin in boiling water.
Add chunks of cream cheese.  Using mixer, beat at medium speed until well blended.
Chill until slightly congealed.
Add pineapple, celery and nuts.
Fold in whipped cream.
Pour in 3 cup mold and let set.
Turn out on lettuce leaves and garnish with cherries if desired.
Mark's Favorite Classic Double-Crust Apple Pie


Ingredients:
all-purpose flour, salt, unsalted butter, vegetable shortening, sweet apples, tart apples, sugar, sugar, fresh lemon juice, cinnamon, ground cinnamon, vanilla extract, all-purpose flour, unsalted butter

Directions:
For crust: Whisk flour and salt in large bowl to blend.
Add butter and shortening and rub in with fingertips until very coarse meal forms.
Sprinkle with 3 tablespoons water; toss until moist clumps form, adding more water by teaspoonfuls if mixture is dry.
Gather dough into ball; divide in half.
Flatten into disks.
Wrap in plastic; chill at least 1 hour.
(Can be made 1 day ahead. Keep refrigerated. Soften slightly at room temperature before using.] For filling: Preheat oven to 400°F.
Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray.
Stir all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend.
Let stand until juices form, about 15 minutes.
Mix in flour.
Roll out 1 dough disk on lightly floured surface to 12-inch round.
Place dough in prepared pie dish.
Spoon in filling; dot with butter.
Roll out second dough disk to 13-inch round.
Using small bottle cap, cut out ten 1/2-inch-diameter circles from dough for decoration; discard circles.
Drape dough over filling.
Seal top and bottom crust edges together; trim to 1/2-inch overhang.
Fold overhang under; crimp decoratively.
Brush pie with milk.
Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
Transfer pie to baking sheet; place in oven.
Immediately reduce temperature to 375°F.
Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 1 hour.
Cool 30 minutes.
Serve warm or at room temperature.
(Can be made 1 day ahead. Cover loosely; store at room temperature.].
Mashed Potato Casserole


Ingredients:
potatoes, butter, reduced-fat cream cheese, reduced-fat sour cream, skim milk, Dijon mustard, salt, pepper, garlic powder, scallions, eggs, paprika

Directions:
Preheat oven to 350.  Grease a 2-qt. casserole; set aside.
Boil the potatoes until tender and mashable.
Drain potatoes and return to pot.
Mash potatoes with the butter, cream cheese, sour cream, milk, mustard, salt, pepper and garlic powder.  Mash to desired smoothness.
Stir in the chopped scallions and beaten eggs.  Mix well.
Pour into the casserole.
Sprinkle with paprika.
Bake at 350 for 30-35 minutes.
Wild Rice and Butternut Squash Stuffing With Almonds


Ingredients:
wild rice, extra virgin olive oil, shallot, butter, currants, fresh Italian parsley

Directions:
Cook the wild rice in a large pot of boiling salted water until tender, about 1 hour.
Meanwhile:  preheat the oven to 400°F . Toss the squash with the olive oil on a heavy large baking sheet. Sprinkle the squash with salt and roast until the squash is just beginning to brown, about 10 minutes. Stir the squash. Scatter the shallots over the squash and cook until shallots and squash are browned and tender, about 15 minutes longer. Transfer the squash mixture to a large serving bowl and keep warm.
Melt the butter in a medium skillet over medium heat. Add the brown rice and sauté until heated through, about 4 minutes. Transfer the rice to the bowl with the squash mixture. Drain the wild rice and add to the bowl along with the almonds, currants .
Brown Sugar Syrup (Glaze)


Ingredients:
butter, dark brown sugar, vanilla extract, dark molasses

Directions:
Heat the butter in a heavy saucepan over medium heat., Stir in the molasses, brown sugar and vanilla., Serve warm.
Danish (Fars) Meatballs


Ingredients:
beef, nutmeg, ground cloves, eggs, flour, soda water, onion

Directions:
Mix pork and veal, seasonings.
Stir in the egg.
Mix flour with the liquid and add gradually to the meat.
finally add the grated onion.
Beat the mixture extremely well.
Cover and place in the fridge for 1 hour.
Shape the meat into balls sized to suit what you are using them for.
For Mock Turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them.
For appetizers, make small balls and fry them, serve with a dip In any case cook until done It is always a good idea to just cook one meat ball to check the consistency, seasoning etc.
Adjust if necessary.
The important thing is to beat the meat mixture and beat it again.
Strawberry Avocado Salad With Field Greens


Ingredients:
fresh strawberries, avocados, walnuts

Directions:
Arrange your fresh salad makings in a pretty bowl. Add cheese and walnuts, if desired.
Drizzle with tarragon vinegar and olive oil, or your favorite salad dressing.
Season with salt and pepper, to taste.
Enjoy!
Oriental Pork Tenderloin in Foil Packets


Ingredients:
broccoli florets, carrots, water chestnuts, red bell pepper, green onion, garlic

Directions:
Preheat grill to medium-high heat or preheat your oven to 450 degrees.
Place a 4 ounces of pork slices, 1/2 cup broccoli, 1/2 cup carrots, 2 ounces water shestnuts, 1/4 cup red bell pepper strips and 2 Tablespoons green onions on each piece in foil packet.
Combine soy sauce, sesame oil and garlic.
Spoon over pork and vegetables.
Bring up sides of foil and double fold.
Double fold over end of packet, leaving room for heat to circulate.
Grill 4-16 minutes in covered grill or bake 18-22 minutes on a cookie sheet in oven.
Caribbean Chicken Medley


Ingredients:
cornstarch, dry mustard, ground ginger, dried cilantro, pineapple chunks, soy sauce, catsup, boneless skinless chicken breasts, zucchini, carrot, green onions

Directions:
In 2 quart casserole, combine cornstarch, mustard, ginger and cilantro.
Blend in 1 cup pineapple juice, the soy sauce and dressing.
Add chicken, zucchini and carrot.
Cover.
Microwave at High for 12 minutes or until sauce is thickened and translucent, stirring 3 times.
Stir in onions and pineapple chunks.
Re-cover.
Microwave at High for 2 minutes or until hot.
Serve over hot cooked rice if desired.
Chunky Guacamole


Ingredients:
Hass avocadoes, garlic clove, lime juice, kosher salt, black pepper, fresh cilantro, red onions, red onion, tomatoes

Directions:
Test the guac for flavor as you go; finding the right flavor balance is a delicate, subjective process.
Slice avocados. Scoop out flesh and discard pits. Mash avocado, garlc, lime juice, salt, and pepper just until smoothly combined. Gently mix in cilantro, chopped onion, and tomato. Mixture should be well incorporated but still chunky.
Cheesy Baked Eggplant
Category: fruits-and-vegetables
By Julie3333

This is a very cheesy and easy to make baked eggplant dish with an Italian flair. An excellent alternative to a pasta dish.

Ingredients:
1  eggplant, sliced into 1/2 inch rounds
2 tablespoons olive oil, or as needed
1 tablespoon garlic powder, or to taste
2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
2 small tomatoes, chopped
1 (10 ounce) package fresh spinach leaves
½ cup ricotta cheese
¾ cup shredded mozzarella cheese, divided
¾ cup grated Parmesan cheese, divided
¾ cup tomato pasta sauce
2 teaspoons Italian seasoning

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Brush eggplant slices with olive oil on both sides, and place them on a baking sheet. Sprinkle garlic powder over the top. Bake for 10 minutes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic, tomatoes and spinach. Cook and stir for a few minutes until fragrant, and the tomatoes have released their juices. In a medium bowl, mix together 1/2 cup of ricotta cheese, 1/2 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Set aside. Place the eggplant slices in a greased 9x13 inch baking dish. Top with the spinach mixture. Spoon the cheese mixture over the spinach, and spread into a thin layer. Pour the spaghetti sauce over the cheese layer. Sprinkle the remaining mozzarella and Parmesan cheese over the top. Sprinkle with Italian seasoning. Bake for 30 minutes in the preheated oven, or until heated through and the eggplant is easily pierced with a fork.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 6 servings

Calories: 244.1
Fat: 16.1 g
Saturated fat: 5.1 g
Carbohydrates: 15.4 g
Sugars: 6.7 g
Dietary fiber: 5.4 g
Protein: 11.7 g
Cholesterol: 20.7 mg
Sodium: 447.9 mg
Mango Orange Cooler


Ingredients:
mangoes, limes, sparkling water, mint sprig

Directions:
Peel the mangoes and cut as much of the flesh off as you can.
Add orange juice and ice and puree in food processor or blender until smooth.
Add lime juice to taste.
Pour into a pitcher over the ice cubes and let the foam settle a few moments, then thin with the sparkling water.
Serve with a sprig of mint and/or a lime wedge. Enjoy!
My Coffee-Marinated Pot Roast


Ingredients:
boneless beef chuck roast, flour, potatoes, onions, celery, brewed coffee, salt, pepper, garlic, beef bouillon cubes, Worcestershire sauce, canned tomatoes

Directions:
FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place in refrig. 8-24 hours, turning once. Remove roast from bag. Save marinade.
Flour roast and heat in oil just til sides are brown.
Place in large pan.
Put cut carrots, potatoes, onions and celery around roast.
Pour marinade over roast and vegs., reserving 1 cup.
Add flour to 1 cup of marinade, stir til mixed well, and pour over roast. Cover with aluminum foil.
bake at 325 for 2 1/2 - 3 hours. YUM!
May serve with mashed potatoes, green beans, or salad.
Quick Easy Potatoes


Ingredients:
olive oil, onion, minced garlic cloves, salt, pepper, potatoes, butter, margarine

Directions:
Heat olive oil in a 10 inch cast iron skillet.
Add onion and garlic; cook over medium heat, stirring constantly, until tender.
Stir in red pepper and next three ingredients, cook 2 minutes.
Stir constantly and add potato and butter, stirring well.
Bake in skillet at 400 degrees for 20 to 30 minutes.
A.b.l.c- Avocado, Bacon, Lettuce & Crab


Ingredients:
smoked bacon, apple, Tabasco sauce, red onion, lime, parsley, dill, mayonnaise, lettuce, avocados

Directions:
"Cook bacon until crispy. Mix together crab meat with sliced apple, Tabasco, chopped onion, lime juice, parsley and dill. Add half of the mayonnaise to the mixture and incorporate well. Cut the croissants in half, spread mayo over the croissants. Place a generous amount of the crab mixture onto one half of each croissant, dividing evenly over eight croissants. Top with avocado and lettuce leaf, fold the top portion of the bread over and enjoy."
Green Goddess Crab Salad


Ingredients:
shell pasta, grape tomatoes, cucumber, nonfat sour cream, light mayonnaise, skim milk, 2% cheddar cheese

Directions:
Cook pasta till al dente. Rinse with cold water and set aside to drain.
Mix crab and veggies. Add to pasta.
Mix sour cream, mayonnaise, milk and dressing mix.
Pour dressing over salad and mix. Add cheddar and mix through. Chill for 30 minutes to set flavors.
Enjoy on a bed of lettuce with crackers of your choice.
Curried Scallops With Rice


Ingredients:
fresh scallops, basmati rice, sour cream, olive oil, garlic cloves

Directions:
Crush and mince garlic, sauté with olive oil until golden.
Add scallops and cook for about 10 minutes (flip them after 5 minutes].
Cook rice.
In a small bowl, mix together sour cream, lemon juice, turmeric, oat bran, herbs.
Add sour cream mixture to scallops and cook over low heat for 3 minutes.
Serve.
Ghirardelli Classic Brownies


Ingredients:
unsalted butter, brown sugar, vanilla, eggs, flour, flour, baking powder, salt

Directions:
Preheat oven to 350-degrees.
Butter and flour 8X8 pan.
In a heavy 1 1/2 saucepan, melt chocolate and butter over low heat, stirring until smooth.
Remove pan from heat and let cool to room temperature.
Stir in brown sugar and vanilla.
Add eggs, mixing well.
In bowl, sift together flour, baking powder and salt.
Slowly fold into chocolate mixture; mix well.
Stir in chips.
Pour batter into prepared pan.
Bake for 25-30 minutes.
Roxstarbakes Swiss Meringue Buttercream


Ingredients:
granulated sugar, unsalted butter, vanilla, water, salt

Directions:
Bring ½ cup of water to a simmer.
Whisk together egg whites and sugar.
Place mixing bowl over simmering water and continue whisking and mix for about 3-5 minutes.
Rub mixture between fingers and stop if sugar is dissolved. Continue mixing until fully dissolved or get mixture to 160°F.
Wipe the bottom of the bowl and then transfer to a mixing bowl with a whisk attachment (if you’re using a mixer].
Mix on high until the bowl is room temperature (about 15 minutes] and add salt (the peaks should be stiff].
Switch to paddle attachment turn onto medium speed, add cubes one at a time until each is incorporated.
Keep beating until thick.
Add vanilla and beat 1 more minute.
Note: If the mixture looks lumpy keep going. This can vary based on your climate based on time of year.
Lemon Pepper Pork Chops


Ingredients:
boneless pork loin chops, lemon pepper seasoning, canola oil

Directions:
Season THAWED pork chops with Lemon pepper seasoning, rubbing into the meat on each side.
You can season the meat as liberally as you would like.
Heat the oil in a medium non-stick skillet over medium heat.
Add the pork chops and cook until golden and tender, about 6-10 minutes per side, depending on the thickness of the chops.
Lemon Pepper seasoning is wonderful on pork chops and makes them VERY tender and moist.
ENJOY!
Garlic Lover's Dressing or Dip


Ingredients:
mayonnaise, parmesan cheese, milk, vinegar, lemon juice, onion powder, fresh garlic, pepper, salt

Directions:
Process all ingredients in the food processor or blender until smooth.
Drizzle over a green salad or eat it with anything that lends itself to dipping (fresh veggies, chicken tenders, pizza, etc.].
Best Little Smokies Ever


Ingredients:
ketchup, white vinegar, dark brown sugar, yellow mustard, ground cloves, ground cinnamon

Directions:
In a large saucepan, combine: ketchup, vinegar, brown sugar, mustard, cloves and cinnamon.
Mix well.
Add the Little Smokies (drain out the liquid from packages] and cover.
Simmer on medium-low heat for about 30-45 minutes or until Little Smokies are heated through, stirring occasionally.
If doing these in a crockpot; combine ketchup, vinegar, brown sugar, mustard, cloves and cinnamon in a bowl.
Mix well.
Add the Little Smokies (drain out the liquid from packages] to the crockpot and pour sauce mixture over them.
Stir to evenly coat Little Smokies.
Cook on high heat 2-4 hours before serving, or until Little Smokies are heated through, stirring occasionally.
Cat's Cajun Dirty Cauliflower "Rice"
Category: fruits-and-vegetables
By purplngldkitty

Cajun-style dirty rice made with cauliflower. Great as a side or a main dish!

Ingredients:
1 pound ground beef
1 (10 ounce) bag frozen seasoning blend (onions, celery, and green and red bell peppers)
4 cups shredded cauliflower (such as Green Giant™ Cauliflower Crumbles®)
1 teaspoon minced fresh garlic
1 (14 ounce) can beef broth
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion salt
1  bay leaf
½ cup chopped green onions
1 dash hot sauce, or to taste

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Cook and stir seasoning blend in a large skillet over medium heat until heated through, 2 to 3 minutes. Add cauliflower and garlic; cook and stir until slightly softened, 2 to 3 minutes. Stir cooked ground beef, beef broth, Worcestershire sauce, parsley, Creole seasoning, pepper, garlic powder, onion salt, and bay leaf into the cauliflower mixture. Cook, stirring occasionally, until almost all of the beef broth has been absorbed, 8 to 10 minutes. Stir in green onions and hot sauce. Discard bay leaf before serving.

Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
Yields: 4 servings

Calories: 309.2
Fat: 18.1 g
Saturated fat: 7.1 g
Carbohydrates: 13.4 g
Sugars: 3.6 g
Dietary fiber: 4 g
Protein: 23.2 g
Cholesterol: 69.6 mg
Sodium: 754.8 mg
Lao Chicken Soup


Ingredients:
water, salt, chicken breast, lemongrass, green chili pepper, garlic

Directions:
Boil the water in a saucepan and add the salt and chicken stock.
Once boiling add the chicken breast meat and reduce the heat to a simmer.
Simmer for about 5 minutes then remove the chicken from the stock and set aside.
In a frying pan add a dash of oil and when boiling add the garlic, chili and lemon grass.
Once brown remove from the heat and cool before crushing in a mortar until a fine paste.
Add the paste to the saucepan with the broth and remove the saucepan from the heat.
Shred the chicken into thin strips and return to the soup.
Stir in the chopped coriander, mint, lime juice and fish sauce.
Serve with a bowl of sticky rice.
Mom Bennetts Pickled Beets


Ingredients:
sugar, water, vinegar, cinnamon, ground cloves, allspice, beets

Directions:
Cook beets in water to cover till tender.
Drain into another bowl.
Slip skins off (make sure you let beets cool before you try this].
You can save the water for beet jelly.
In another pan, mix the rest of the ingredients and add the beets which have been skinned and sliced into rounds.  Simmer this mixture for 15 minutes.
Put into pint jars and lid and process for 45 minutes in hot water bath.
Holiday Tini


Ingredients:
vodka, cranberry juice, lemon juice, lime juice

Directions:
In a medium pitcher blend together vodka, cranberry juice, grenadine,orange juice and lemon or lime juice.
Add about 1 cup of ice and stir to chill. Strain into two 8-ounce martini glasses. Garinish wth lemon or lime peel. This recipe can be doubled or tripled.
Chinese Barbecued Baby Back Ribs


Ingredients:
soy sauce, hoisin sauce, dry sherry, honey, catsup, garlic, fresh ginger, salt

Directions:
In medium bowl, whisk together first 8 ingredients.
Set ribs in large baking pan. Pour marinade over, turning to coat ribs. Refrigerate 4 hours or overnight.
Preheat oven to 350°F.
Transfer ribs to a single layer on shallow baking pan. Bake 30 minutes. Turn ribs over and baste with marinade. Bake an additional 35 minutes, or until tender, basting 1/2 way through.
Serve hot.
Easy-Slice Slow-Cooker Meatloaf


Ingredients:
ground beef, quick oats, onion, eggs, bouillon, salt, ketchup, ketchup

Directions:
Lightly grease the bottom of your slow cooker pot or insert a liner bag.
In large bowl, using very clean hands, mix all ingredients except optional 2 tablespoons ketchup.
Go ahead and squish it through your fingers! That’s the best way to thoroughly combine everything.
Shape the meaty mass into a firm loaf that will fit into your slow cooker.  For an oval slow cooker, the loaf will be about 3” across and 8” long.
Place the loaf into the cooker, and spread the remaining 2 tablespoons ketchup over the top.
Place lid on cooker, then turn it on to the low setting.
Cook on low for 6-7 hours. Resist the temptation to lift the lid before time is up.
Remove loaf from cooker, and place it on a platter or other flat surface for slicing.
Enjoy! Remember to save some for sandwiches.
Strawberry Trifle


Ingredients:
strawberry, kiwi fruits

Directions:
Cut the cake vertically into halves.
Slice the cake into fingers.
Prepare topping mix as per instructions on the packet but using skimmed milk, or if using fresh cream, whip until stiff.
Layer half the cake pieces, yoghurt, whipped topping, strawberries and kiwi in a 2 quart serving bowl.
Repeat layers and sprinkle with almonds.
Garnish with whole strawberries, if desired.
Refrigerate for atleast 2 hours.
For an alternative taste, grate the rind of an orange and a lemon and sprinkle over the sponge.
Use orange flavoured yoghurt and top with tinned mandarines instead of strawberries.