xiaoxl/recipe_data huggingface dataset:
Cardamom and Espresso Chocolate Chip Cookies
Category: desserts
By Kim

Add some zing to your chocolate chip cookies with a bit of espresso and cardamom flavor! These are somewhat thin and chewy cookies, which makes them perfect for dunking into your morning cup of coffee.

Ingredients:
3 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups brown sugar, firmly packed
1 cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
1 (12 ounce) bag semisweet chocolate chips

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl. Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract. Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips. Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.

Prep time: 35 mins
Cook time: 10 mins
Total time: 45 mins
Yields: 48 cookies

Calories: 136.7
Fat: 6.2 g
Saturated fat: 3.8 g
Carbohydrates: 19.9 g
Sugars: 12.6 g
Dietary fiber: 0.7 g
Protein: 1.5 g
Cholesterol: 17.9 mg
Sodium: 67 mg
Skillet Burgers


Ingredients:
ground beef, onion, celery, tomato sauce, salt, msg, chili powder

Directions:
Brown ground beef., Add onion and celery and cook till tender but not brown., Add remaining ingredients and simmer uncovered for 30 minutes., Serve on buns.
Cheesy-Crust Skillet Pizza
Category: world-cuisine
By themoodyfoodie

If you refrain from grain, but can't go without pizza...you've got to try this version with a 1-ingredient crust made just from cheese.

Ingredients:
1 ½ cups shredded part-skim mozzarella cheese
5  cherry tomatoes, thinly sliced
2 tablespoons torn fresh basil leaves
4  small fresh mozzarella balls (bocconcini), thinly sliced

Directions:
Heat a 10-inch non-stick skillet over medium-high heat. Sprinkle shredded mozzarella cheese evenly into hot skillet; cook until cheese is melted, 2 to 3 minutes. Arrange tomato slices, basil leaves, and fresh mozzarella slices on the melted cheese, leaving space for a "crust" to form; cook until top is bubbling and edges are browned, 2 to 3 minutes. Remove skillet from heat and loosen pizza with a spatula. Gently slice pizza onto a cutting board; cool for 1 minute before slicing.

Prep time: 10 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 2 servings

Calories: 384.8
Fat: 25.6 g
Saturated fat: 16.6 g
Carbohydrates: 6.4 g
Sugars: 1 g
Dietary fiber: 0.5 g
Protein: 31 g
Cholesterol: 98.2 mg
Sodium: 608.5 mg
Super Shooter Basic Spritz Cookies


Ingredients:
butter, margarine, Crisco shortening, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, salt

Directions:
Preheat oven to 375°F  Place butter and shortening in a large mixing bowl and cream together on medium high speed.
Add sugar gradually; beat until light and fluffy, about 5 minutes.
Add egg and vanilla; mix well using medium speed.
Combine flour, baking powder, and salt in separate bowl.
Add flour mixture to butter/sugar mixture in three additions; mix well after each addition.
The dough will be stiff.
Assemble and fill super shooter with dough; use desired disc.
Press cookies on ungreased, uncoated baking sheet (no teflon].
Bake for 10-12 minutes or until lightly browned around the edges.
Do NOT overbake.
Roasted Red Pepper and Rosemary Hummus


Ingredients:
chickpeas, garlic clove, Italian parsley, green onions, fresh rosemary, tahini, lemons, salt, black pepper, tamari, soy sauce, cumin, olive oil, cayenne pepper, Hungarian paprika

Directions:
Rinse chick peas and place in saucepan with water to cover.
Bring to boil and simmer for 30-60 minutes to further soften, adding more water when necessary (This step really makes a big difference: Without cooking, you get more of a gritty store bought consistency; WITH cooking, you get a true authentic creamy consistency].
Drain in strainer and set aside.
Slice red pepper in half and take out seeds.
Roast halves under broiler or on grill until skin is blackened (approximately 3-5 minutes].
Place red pepper, garlic, parsley, onions, and rosemary in food processor and mince very finely.
Add chick peas, tahini, lemon juice, salt, cumin, olive oil, and tamari or soy sauce to food processor and mix to form a thick paste, blending for about 10 minutes total with all the taste testing and tweaking of taste (To thin consistency if desired, add more lemon juice, olive oil, or lemon juice/water combination].
Season with cayenne pepper to desired spiciness.
Transfer to lidded container and store in refrigerator for 12-24 hours to age.
To serve, spread to ½ inch thickness on plate, drizzle with olive oil, sprinkle with Hungarian paprika and cumin for color and to taste.
Serve with sliced, toasted pita, sliced baguette, or vegetables.
Really Easy and Delicious Sweet and Sour Chili Ribs


Ingredients:
brown sugar, ketchup, white vinegar, Worcestershire sauce, chili powder, water, onion, fresh garlic

Directions:
Set oven to 275 degrees.
Grease a small roasting pan, or a shallow baking dish.
Cut the ribs to desired size and place in the roaster pan.
Mix all ingredients in a bowl, then pour over ribs in the pan; toss with hands to combine and coat the ribs with the sauce.
Cook uncovered for about 2-1/2 - 3 hours, or until the ribs are cooked to desired tenderness (check ribs after about 1-1/2 hours].
Delicious!
Pumpkin Sourdough Waffles


Ingredients:
whole wheat flour, old-fashioned oatmeal, pumpkin pie spice, Baking Spice Blend Mix, salt, baking soda, brown sugar, pumpkin, egg, butter, milk, pecans, walnuts

Directions:
Place the oats in a blender container and process to break up flakes.
In a medium bowl combine the processed oats, flour, spice blend, salt,  baking soda and brown sugar.
Add the pumpkin, egg and butter stirring to combine; add the starter and the milk as needed to reach proper consistency for a thick waffle batter; stir in nuts.
Bake on preheated waffle iron as per manufacturers suggestion.
Kool - Aid & Jello Popsicles


Ingredients:
Jello gelatin, granulated sugar, boiling water, cold water

Directions:
In a 2-quart glass measure (or a large bowl], combine the Kool-Aid, Jello powder and sugar.
Add hot water and stir until completely dissolved.
Stir in cold water.
Pour into popsicle molds and freeze. (Alternately, you can use Dixie cups or similar, and place popsicle sticks into them when they are partially frozen.].
Cathy's Quick Stir-Fried Broccoli Slaw Side Dish


Ingredients:
broccoli coleslaw mix, garlic, low sodium soy sauce, sugar, pine nuts, salt, pepper

Directions:
Heat sesame oil in large skillet or wok.
Add garlic.  Sautee garlic slightly, infusing oil with garlic flavor.  Monitor heat carefully to avoid burning.
Add broccoli coleslaw, and stir fry until crisp-tender.  (I cheated and put the cover on my skillet for a little while to speed things along with a little steam].
Add soy sauce and splenda, and continue to cook until splenda is disolved and liquid is absorbed.  Taste test, and determine whether or not you'd like to add more splenda, soy sauce, or salt and pepper.  Adjust seasonings accordingly.
Place in serving bowl, and top with toasted pine nuts.  Toss slightly, but no so much that pine nuts drop all the way to the bottom of the bowl.
Note:  To toast pine nuts, I placed them in a heavy pan, over medium-low heat, and tossed and shook the pan to keep them moving, until they started to show some browning and until they started to smell toasted and more intense.
Moroccan Chicken in Pastry Leaves


Ingredients:
Spanish onion, black pepper, salt, ground ginger, powdered saffron, fresh Italian parsley, fresh cilantro, olive oil, lemon juice, water, skinless chicken pieces, chicken giblets, water, turmeric, sugar, cinnamon, phyllo pastry sheets

Directions:
Combine all the ingredients for the chermoula in a bowl then pour over the chicken pieces & giblets. Rub in well and leave to marinate in the fridge for at least 2 hours (over night is better].
Place the chicken pieces, giblets, & chermoula into a large tagine (or stove-top & oven-proof casserole]. Add the water & turmeric, cover then simmer for 1 hour over medium-low heat, stirring halfway through. Transfer the chicken, giblets, & sauce to a large bowl & remove any loose bones.
Preheat the oven to 350 degrees then mix the cinnamon & sugar together to be used later.
Pour 2 small ladles of juice from the bowl into the tagine (or oven-proof casserole dish]. Cover the bottom of the dish with 3 pastry leaves then sprinkle with 1/2 tsp of the cinnamon mixture. Layer with 2 more pastry leaves, 1 ladle of juice, and 1/2 tsp of cinnamon mixture.
Arrange the chicken pieces on top of the pastries then cover with another 2 leaves. Moisten with 2 more small ladles of juice then pat the pastry down around the chicken pieces with a wooden spoon.
Sprinkle another 1/2 tsp of cinnamon mixture on that layer & cover with the remaining 3 sheets. Pat down as above, pour the remaining juice over the dish & sprinkle on the last of the cinnamon mixture.
Cook in the oven for 20 minutes, until the chicken is tender, then serve hot from the oven.
Elegant Savory Stuffed Chicken Breasts


Ingredients:
chicken breasts, sun-dried tomatoes, artichoke hearts, olive oil, butter

Directions:
Pre-heat the oven to 375 degrees F.
Butterfly and pound the chicken breasts between 2 sheets of plastic wrap to 1/4 inch.
Salt and pepper both sides of the chicken.
Place goat cheese, sun-dried tomatoes or artichokes in the center of each breast.
Roll the chicken together like an envelope and secure using a few toothpicks.
Heat 1 teaspoon oil and butter in a nonstick skillet over medium heat.
Place the chicken in the pan, top side down and brown on all 4 sides (about 2 minutes each side], the chicken firms and holds together quickly making this easy to do.
Transfer the chicken to a baking dish and bake for 15 minutes.
When the chicken is cooked through, remove the toothpicks and let rest for 5 minutes before slicing.
Use the pan to toss whole wheat pasta in the pan drippings, adding a few sun-dried tomatoes and artichoke hearts. Add a little oil from these jars if you need to.
Garlic Buttered Pasta


Ingredients:
small shell pasta, garlic, butter, parmesan cheese, parsley, salt, pepper

Directions:
Cook pasta according to package directions.
Meanwhile, in a large saucepan, saute garlic in butter.
Remove from heat.
Drain pasta; add to garlic butter.
Stir in the parmesan cheese, parsley, salt and pepper; toss to coat.
Traditional Mexican Guacamole
Category: appetizers-and-snacks
By Kaersten

This guacamole is great! Whether or not you want it spicy, this guacamole is a dip to die for!

Ingredients:
2  avocados, peeled and pitted
1 cup chopped tomatoes
¼ cup chopped onion
¼ cup chopped cilantro
2 tablespoons lemon juice
1  jalapeno pepper, seeded and minced  (Optional)
salt and ground black pepper to taste

Directions:
Mash avocados in a bowl until creamy. Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 176.5
Fat: 14.9 g
Saturated fat: 2.2 g
Carbohydrates: 12.2 g
Sugars: 2.6 g
Dietary fiber: 7.6 g
Protein: 2.7 g
Sodium: 49.9 mg
The-Cat-Did-It Baked Beans


Ingredients:
brown sugar, molasses, dried mustard, Worcestershire sauce, onion powder, ketchup, chili powder, cayenne powder

Directions:
Combine all ingredients in an oven proof glass pan., Cover and bake at 250 degrees for 2 hours.
Sarah's Potluck Potatoes


Ingredients:
frozen hash browns, sour cream, butter, onion, cheddar cheese

Directions:
Preheat oven to 350 degrees.
In a large microwave-safe bowl, microwave frozen hash browns for 4 minutes on high.
Stir sour cream, butter, onion,soup, and cheese into potatoes.
Spread mixture evenly into a greased 9X13 inch pan.
Sprinkle corn flakes over top.
Bake, uncovered, for 45-50 minutes or until bubbly around edges.
Rosemary-Lemon Spiced Nuts


Ingredients:
lemon juice, lemon zest, salt, walnuts, light brown sugar, fresh rosemary, red pepper flakes

Directions:
COAT NUTS Adjust oven rack to upper-middle position and heat oven to 300 degrees. Line baking sheet with parchment paper and coat with cooking spray. Whisk egg white, lemon juice, lemon zest, and salt in large bowl. Add nuts and toss to coat. Drain in colander thoroughly, 4 to 5 minutes.
SEASON NUTS Mix brown sugar, minced rosemary, and red pepper flakes in large bowl. Add drained nuts and toss to coat. Spread nuts evenly on prepared baking sheet and bake until dry and crisp, 40 to 45 minutes, rotating sheet halfway through baking time. Cool completely. Break nuts apart and serve. (Nuts can be stored in airtight container for 3 weeks.].
Vegan Zucchini and Potato Latkes


Ingredients:
zucchini, potato, onion, firm tofu, flour, fresh ground pepper, garlic powder, salt, coconut oil

Directions:
Mix the zucchini, potato and onion together.
Blend the tofu until smooth and add to the zucchini mixture.
In another bowl mix the flour, bread crumbs, pepper, garlic powder and salt.  Combine it into the zucchini tofu mixture.
Heat a large non-stick skillet and add 3 tablespoons of coconut oil.
Form into pancake type of patties and drop into the hot oil.  Fry on one side then the other until golden brown.
Add more oil to the pan as needed.
Put on paper towels to remove the excess oil.
Serve warm with apple sauce and/or Vegan sour cream.
Bon Appetit!
Puff Pastry Cheese and Preserve Danish


Ingredients:
mascarpone cheese, egg, sugar, all-purpose flour, vanilla extract, frozen puff pastry

Directions:
Preheat oven to 375 degrees F.
In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside.
Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth.
Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone.
Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool on a rack for at least 15-20 minutes before serving. Cut into strips to serve.
Easy Marinated Flank Steak


Ingredients:
soy sauce, Dijon mustard, Worcestershire sauce, garlic cloves, fresh ground black pepper

Directions:
In a small bowl, whisk together the soy sauce, mustard, Worcestershire sauce, garlic and pepper.
Place flank steak in a glass bowl or resealable plastic bag.
Pour marinade over the steak, cover and refrigerate for at least 6 hours or up to 2 days, turning occasionally.
Preheat broiler or grill.
Remove steak from marinade.  Dispose of marinade.
Broil or grill steak about 6 inches from the heat for about 7 minutes per side.
Remove from heat and let the steak sit about 10 minutes before slicing thinly on the diagonal.
Sautéed Apple Crisp With Cranberries


Ingredients:
tart green apples, maple syrup, granola cereal, dried cranberries

Directions:
Heat the oil in a medium skillet over medium heat.
Add the apples and cook, stirring often, until golden brown and beginning to soften, 3 to 5 minutes.
Add the maple or agave syrup and continue cooking until the apples are tender when pierced with a sharp knife, 3 to 5 minutes more.
Divide the hot apples among eight bowls. Sprinkle the granola and a few dried cranberries over the top of each serving.
Oven Pork Chops


Ingredients:
brown sugar, salt, lemons, onion, catsup

Directions:
Put chops in 1 or 2 shallow baking pan (s].
Sprinkle chops with brown sugar and salt.
Scatter with thin lemon slices (at least 1 per chop], then scatter onion rings over all.
Shake catsup over each chop; you need not totally cover it.
Run water into pans until chops are just covered.
Bake at low heat (about 325°] 1½ hours.
Remove chops to a platter to serve (chops cannot be served in the baking pan as there will be lots of liquid left over; just discard the liquid].
Fresh Strawberry Icebox Pie


Ingredients:
graham cracker crumbs, butter, sugar, sugar, fresh strawberries, cornstarch, salt

Directions:
For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
Bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust.
Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.
Snickerdoodle Cake I
Category: desserts
By KATEE2

Sugar and cinnamon topping. Like the famous cookie, only BIGGER!

Ingredients:
2 cups white sugar
½ cup shortening
2  eggs
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup milk
3 tablespoons white sugar
1 teaspoon ground cinnamon

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream shortening and 2 cups sugar until fluffy. Add eggs one at a time, mixing well with each addition. Alternately add milk and flour mixture in three stages, mixing well with each addition. In a small bowl, mix 3 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle this mixture evenly over cake. Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until done.

Yields: 1 - 9x13

Calories: 167.2
Fat: 5 g
Saturated fat: 1.3 g
Carbohydrates: 28.9 g
Sugars: 18.8 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 16.3 mg
Sodium: 99.4 mg
Chocolate Cherry Bomb


Ingredients:
"white Creme de Cacao"

Directions:
Layer this drink: grenadine, then the Cacao, then the cream., Shoot., Tastes just like a chocolate covered cherry.
Hoisin-Honey Wings


Ingredients:
chicken wings, honey, hoisin sauce, soy sauce, salt, black pepper, garlic clove, fresh ginger, scallions

Directions:
Mix mix the hoisin sauce, honey, soy/Chinese teriyaki sauce, salt, black pepper, ginger, garlic and scallion together. Marinate the chicken wings in this mixture for 15 minutes.
Heat oven to 350°F Put the chicken wings onto skewers, two per skewer, and put on a baking tray or cookie sheet. Bake for 30-35 minutes, basting occasionally with the marinade.
Change oven setting to "broil" and broil for 5-8 minutes, changing sides and basting occasionally to prevent the chicken from burning.
Take out from the oven; remove from the skewers and serve.
Tip: Skewers aren't necessary, I just use skewers because basting is easier and there's lesser chances of the chicken skin getting stuck to the tin foil on the baking tray or cookie sheet.
Suggestion: I put in a tiny bit of extra-hot pepper paste when I make this for my boyfriend because he likes doesn't like anything too sweet. In case you don't have that, just increase the black pepper or use cayenne pepper instead.
Pecan Walnut Honey Pie With Wheat Crust


Ingredients:
sugar, blackstrap molasses, raw honey, eggs, butter, sea salt, walnuts, pecans

Directions:
Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well.
Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling.
Bake at 350 for 30 minutes.  Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly.  Cool completely.
Cashew Cream Cheese (From Artisan Vegan Cheese)


Ingredients:
raw cashews, water, yogurt, salt

Directions:
Put everything in a high-speed blender or food processor and process until smooth and creamy.
Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.].
Cover and refrigerate.  Will keep for two weeks in the fridge or 4 months in the freezer.
Dreamy Double Chocolate Torte


Ingredients:
bittersweet chocolate, dark chocolate, salted butter, granulated sugar, salt, eggs, vanilla extract, cocoa powder, heavy whipping cream

Directions:
Preheat oven to 375°F Butter a 10-inch springform pan and line with a round of parchment paper.
Melt bittersweet chocolate with 2 oz milk chocolate and the butter in a large, heavy saucepan set over low heat until smooth. Remove from heat; whisk in sugar and salt, followed by eggs and vanilla. Sift cocoa powder over chocolate mixture, stir until combined.
Scrape batter into prepared pan. Bake for 25-30 minutes or until top has a thin crust and the edges pull away from pan. Cool on a rack for 10 minutes. Carefully invert onto a serving plate and remove parchment paper. Cool completely.
Meanwhile, heat 1/4 cup whipping cream in a small saucepan set over low heat. Add remaining milk chocolate; cook, stirring until melted and smooth. Cool to room temperature.
Beat remaining whipping cream until very stiff. Gently fold chocolate mixture into whipped cream until uniformly combined. Chill for at least 30 minutes.
Mound chocolate cream onto centre of cake just before serving. Garnish with chocolate curls or dusting of cocoa powder.
Grilled Nectarines With Bleu Cheese, Honey and Black Pepper


Ingredients:
nectarines, canola oil, blue cheese, honey, fresh coarse ground black pepper

Directions:
Heat grill to high.
Brush the cut sides of nectarines with oil.
Grill cut side down until caramelized and brown, about 2 minutes.
Turn nectarines over and grill for 1 or 2 minutes more, until the flesh is almost soft.
Place the nectarines cut side up on a platter and divide the cheese among the cavities.
Drizzled with honey and grind fresh pepper over the top.
Serve immediately.
Yum!
Yummy Peanut Butter Bread
Category: bread
By Sarah Lingo

I am a nine year old third grader and made up this recipe with a little help from mom. It is really good with a thin layer of peanut butter spread on it. I hope you enjoy it!

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons crunchy peanut butter
1 tablespoon vegetable oil
1  egg
3 cups bread flour
1 ½ teaspoons active dry yeast

Directions:
Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start. To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Yields: 1 -1 1/2 pound loaf

Calories: 184.1
Fat: 4.2 g
Saturated fat: 0.7 g
Carbohydrates: 31 g
Sugars: 5.5 g
Dietary fiber: 1.3 g
Protein: 5.8 g
Cholesterol: 15.5 mg
Sodium: 220.8 mg