xiaoxl/recipe_data huggingface dataset:
Double Trouble Brownies


Ingredients:
milk, eggs, chocolate chips, walnuts, water

Directions:
Make your brownie mix according to the boxed directions, substitute most water with milk.
Pour a small bowl of flour and mic your chocolate chips into the flour. Sift them put and drop into brownie mix.
Repeat step two but with the walnuts.
Mix all ingrediants together thoroughly, let chill in refrigerator for about ten to twenty minutes while your oven preheats to 450°.
Once oven has preheated pour your mix into a baking pan, put it in the oven, then set your timer for 40 minutes, checking the brownies periodically.
In a small pot melt down 1 cup of chocolate chips, thin the mixture as needed to get a smooth creamy consistency.
When your brownies are done allow them to cool before pouring your mixture over the top of them and spreading it to cover their entirety.
Cut and enjoy!
Green Beans and Sweet Corn


Ingredients:
butter, shallot, red bell pepper, green beans, corn kernels, salt, black pepper, fresh dill, fresh thyme leave

Directions:
Cook or steam green beans until just tender.
In a large skillet melt butter. Cook shallots or onion and red pepper over medium high heat about 3 minutes or until slightly wilted.
Add green beans and corn and cook about 2 minutes until heated through.
Add salt and pepper to taste. Combine herbs and stir in half of them.
Remove mixture to a serving dish and sprinkle with remaining herbs.
If using dried herbs, reduce to 1/2 tsp each and add a little fesh chopped parsley to the second herb treatment.
Mini Strawberry Cheesecake Desserts


Ingredients:
strawberries, cream cheese, sour cream, vanilla, powdered sugar, graham cracker pie crust

Directions:
Add 1 pound of strawberries, cream cheese, sour cream, vanilla and powdered sugar to a food processor and process until a smooth mixture is created.  *This may need to be done in two batches depending on the size of your processor.
Cut the bottom corner off of a large plastic bag and fill it with the strawberry mixture.  Use bag to squeeze mixture into individual graham cracker pie crusts.
Garnish each dessert with a single sliced strawberry.
Pineapple Crumble Bars


Ingredients:
all-purpose flour, butter, sugar, sugar, cornstarch, crushed pineapple, lemon juice

Directions:
Heat oven to 350 degrees.
In medium bowl combine all crust ingredients.
Beat at  low speed until mixture is crumbly (2 to 3 minutes]. Reserve 1 cup.
Press  remaining crumb mixture on bottom of greased 13 x 9-inch baking pan.
Bake for 14  minutes.
Meanwhile, in 2 quart saucepan stir together sugar and cornstarch.
Add  pineapple and lemon juice. Cook over medium heat, stirring constantly, until  thickened (4 to 5 minutes]. (Mixture will be very thick.] Spoon filling over  baked crust; sprinkle with reserved crumbs.
Top with almonds.
Bake for 20 to 25 minutes.
Butternut Mac 'n' Cheese


Ingredients:
elbow macaroni, unsalted butter, onion, nutmeg, white pepper, flour, cheddar cheese

Directions:
Squash:
Preheat oven to 400°F.
Cut squash in half, lengthwise and rub cut side with olive oil.
Place cut-side down on a baking sheet and roast for 60 - 75 minutes or until completely cooked and soft.
Scoop out flesh while still warm and break apart with a spoon.
Timing-wise, finish the squash roughly the same time the pasta and the sauce is cooked so that it's still warm.
NOTE: You can change the ratio of squash to macaroni if you want it to be more or less squashy—I think this ratio is ideal because is comes out like mac n’ cheese but there is still a good amount of squash hiding in there --.
Cook macaroni in salted water.
Let drain well. Timing-wise, finish the pasta and the sauce about the same time.
Sauce:
In a saucepan, melt the butter on MEDIUM heat until shimmery.
Stir in the onion as it's prepped, then the nutmeg and white pepper, cook until onions soften.
Stir in the flour and mix well.
A tablespoon at a time, add the milk, incorporating each tablespoon well before adding another. (If you add it all at once, or without working in each time, there's risk of ending up with a lumpy sauce].
Stirring often, let the sauce come almost to the boiling point, it will thicken slightly.
Add the cheese and let melt, adjusting temperature so that the sauce won't boil. (It's not a disaster if it does, since it's going into the casserole, but it'll look curdled].
COMBINE.
In a large bowl, break the squash apart, mashing it really, with a wooden spoon.
Stir in the hot, drained pasta and combine well, distributing the squash throughout. Stir in the sauce and combine well.
Transfer to a greased baking dish.
If you like, sprinkle the top with pimento or paprika.
If making ahead, let cool to room temperature, cover and refrigerate.
BAKE.
Return dish to room temperature.
Bake at 350°F for 30 minutes until hot and bubbly throughout.
To add color to the top, place under the broiler for 2 - 3 minutes, watching carefully so not to burn. When covered with foil, holds its temperature for a good 30 minutes.
Lumpia


Ingredients:
garlic cloves, onion, green beans, carrots, soy sauce, bean sprouts, lumpia skins, lumpia skins, salt, white vinegar, garlic cloves, white vinegar, soy sauce, ketchup, water, sugar, salt, cornstarch, water

Directions:
Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.
Turkey Piccata


Ingredients:
turkey breast, lemon, butter, flour, tarragon

Directions:
Heat oil in skillet.
Wash turkey and coat with flour.
Salt and pepper to season.
Place in skillet and brown turkey on both sides.
Juice lemon.
Place lemon juice, butter and tarragon in microwave safe bowl and microwave until butter is melted.
Pour juice mixture over cooked turkey and serve.
Vanilla Cranberry Sauce


Ingredients:
fresh cranberries, water, vanilla bean

Directions:
Put all ingredients in a medium saucepan & bring to a boil.
Simmer about 10 minutes, stirring occasionally.  Pull out the vanilla bean, slice open & scrape the seeds into the sauce.  Add the bean back to the sauce & continue simmering & stirring occasionally until cranberries have popped.
Cool & serve or refrigerate.  Remove bean just before serving.
Triple D Cheeseburger Soup


Ingredients:
onion, butter, lean ground beef, flour, water, Velveeta reduced fat cheese product, tomatoes, iceberg lettuce

Directions:
Melt butter and cook onion until translucent.  Remove onion.
Put ground beef in pan.   Season with pepper (and perhaps salt, but keep in mind that Velveeta is really salty].   Cook until browned and somewhat crispy.   Drain.  Remove from pan.
Mix flour and water to make a slurry.   Add chicken stock first and then slurry to the pan.   Bring to boil, scraping bits off the bottom.  Add Velvetta and cook until cheese is melted.   Do not bring to a boil.
Add in onion and hamburger.  Season to taste and lower heat to stove's lowest setting.   Cover and cook for about 55 minutes.   Add half and half, and heat only until serving temperature.  Add tomatoes and lettuce at the end.   Stir and serve.
Ravioli With Toasted Walnuts


Ingredients:
olive oil, walnuts, garlic clove, lemon juice, kosher salt, fresh ground black pepper, fresh flat-leaf parsley, parmesan cheese

Directions:
Cook the ravioli according to the package directions. Drain, reserving 3 tablespoons of the cooking water.
Heat the oil in a medium skillet over medium heat. Add the walnuts. Cook, stirring, until the nuts are lightly toasted and fragrant, about 5 minutes.
Add the garlic and cook for 30 seconds.  Stir in the lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper, the parsley, and the reserved cooking water. Add the ravioli and toss to coat.
Divide among individual plates and sprinkle with the Parmesan.
Mirj's Boozy Maple Chicken


Ingredients:
roasting chickens, sweet paprika, maple syrup

Directions:
Preheat the oven to 400 degrees F (or 200 degrees C].
Clean the chicken pieces and season them with the salt, pepper and paprika.
Place them skin side down in a roasting pan.
Mix the whisky and maple syrup.
Pour over the chicken.
At this point you can marinate the chicken overnight, but this is an optional step.
Place the chicken in the oven for 20 minutes, uncovered.
After 20 minutes, turn the pieces over, and roast for another 20 minutes.
Just a warning, when you open the oven door halfway through, be prepared to get tipsy on the fumes.
Enjoy!
Pizza Meatballs


Ingredients:
ground beef, onion powder, egg, garlic, Worcestershire sauce, mozzarella cheese, tomato sauce, crushed tomatoes, onion, garlic

Directions:
Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper.
In a large bowl add ground beef, onion powder, egg, bread crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed.
Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.
In a slow cooker, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste] onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.
Methodist or Wesleyan Bread
Category: bread
By Gordon

This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg.

Ingredients:
2 teaspoons white sugar
1 cup lukewarm water
2 (.25 ounce) envelopes active dry yeast
¾ cup molasses
4 teaspoons salt
6 tablespoons white sugar
¼ cup shortening, melted
3 cups lukewarm water
2 cups raisins
12 cups sifted all-purpose flour
2 teaspoons caraway seed

Directions:
Dissolve 2 teaspoons of sugar in 1 cup of water.  Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes.  Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved.  Add the raisins, flour, and caraway seed. Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes.  Place into a well oiled bowl, and brush the top with a little melted shortening.  Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour. Punch down, and allow to rise again until doubled in bulk, another hour. Lightly grease two 9x5 inch loaf pans.  Place the dough on a lightly floured work surface, punch down, then form into two loaves.  Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size. Preheat oven to 375  degrees F (190 degrees C). Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

Prep time: 45 mins
Cook time: 1 hr
Total time: 4 hrs 45 mins
Yields: 2 loaves

Calories: 246
Fat: 2.1 g
Saturated fat: 0.5 g
Carbohydrates: 51.5 g
Sugars: 12.4 g
Dietary fiber: 1.7 g
Protein: 5.3 g
Sodium: 295.7 mg
Hallelujah Noodles
Category: salad
By OUTLIERCOOK

This is a recipe that has been passed down through my church. Great and easy to cook for large gatherings. Everyone I've cooked it for loves it.

Ingredients:
1 (16 ounce) package uncooked linguini pasta
1 cup soy sauce
½ cup extra virgin olive oil
½ cup white sugar
⅓ cup distilled white vinegar
1 tablespoon sesame seeds
1 (10 ounce) package mixed baby salad greens
1 (8 ounce) package imitation crabmeat, flaked
1 bunch chopped cilantro
1  avocado - peeled, pitted and diced

Directions:
Bring a large pot of lightly salted water to a boil. Place linguini pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a bowl, whisk together the soy sauce, olive oil, sugar, vinegar, and sesame seeds. In a large bowl, toss the cooked pasta with the soy sauce dressing, greens, imitation crabmeat, cilantro, and avocado. Chill until serving.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 8 servings

Calories: 469.1
Fat: 19.4 g
Saturated fat: 2.8 g
Carbohydrates: 62.5 g
Sugars: 15.3 g
Dietary fiber: 5.2 g
Protein: 12.2 g
Cholesterol: 5.6 mg
Sodium: 2055.8 mg
Grilled Flank Steak Sandwich


Ingredients:
Dijon mustard, dry red wine, garlic cloves, thyme, mayonnaise, fresh lemon juice, provolone cheese, Fontina cheese, lettuce leaves

Directions:
Brush the flank steak on both sides with the mustard. Put the steak in a sturdy resealable plastic bag and add the wine. Seal the bag, pressing out any air, and refrigerate overnight. Drain the steak, pat dry and bring to room temperature before grilling.
Meanwhile, in a small saucepan, combine the olive oil and garlic and cook over low heat until the garlic is golden and soft, about 15 minutes. Using a slotted spoon, transfer the garlic to a small bowl; reserve the garlic oil. Add the thyme to the garlic and mash to a paste. Stir in the mayonnaise and lemon juice and season with salt and pepper.
Light a charcoal grill or preheat a cast iron grill pan. Brush the steak with the reserved garlic oil, season liberally with salt and pepper and grill over moderate heat for about 15 minutes, turning once, for medium-rare meat. Transfer the steak to a cutting board to rest for 5 minutes. Thinly slice the meat across the grain on the diagonal.
Spread the garlic mayonnaise on the rolls and top with the flank steak, cheese and lettuce. Cut the sandwiches in half and serve.
Easy Egg and Avocado Breakfast Burrito
Category: breakfast-and-brunch
By CARATAMB

Start your day with delicious scrambled egg and avocado burritos!

Ingredients:
6  eggs
⅓ cup milk
¼ cup shredded Cheddar cheese
salt to taste
2  avocados - peeled, pitted, and mashed
4 (10 inch) flour tortillas, warmed
⅔ cup dry curd cottage cheese
¼ cup ketchup

Directions:
In a bowl, beat together the eggs, milk, and cheese. Season with salt. Pour into a skillet over medium heat. Cook and stir until scrambled. Season mashed avocados with salt. Place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. Spread equal amounts of the avocado mixture on one side of each warmed tortilla. Layer with equal amounts cottage cheese and scrambled eggs. Roll into burritos and serve with ketchup.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 582.2
Fat: 31.1 g
Saturated fat: 7.9 g
Carbohydrates: 53 g
Sugars: 9 g
Dietary fiber: 9 g
Protein: 25.8 g
Cholesterol: 293 mg
Sodium: 1400.3 mg
Baked Raw Apple Donut Muffins


Ingredients:
all-purpose flour, baking powder, salt, ground nutmeg, granulated sugar, shortening, egg, milk, granny smith apple, unsalted butter, cinnamon, granulated sugar

Directions:
Prehat oven to 350 F and have ready greased muffin tins.
Sift together flour, baking powder, baking soda, salt, sugar, and nutmeg.
Cut in shortening until mixture is like fine crumbs.
Mix together milk, eggs, and grated raw apple.
Add all at once to the flour mixture and then stir together quickly and thoroughly.
Fill greased tins 2/3s full and bake 20-35 minutes, or until a toothpick tests done.
Remove from pan and dip tops first in melted butter then in cinnamon sugar mixture.
Home Fries in the Oven


Ingredients:
potatoes, margarine, butter, salt, pepper

Directions:
Preheat oven to 400 F.
Melt margarine/butter over medium heat in a large heavy bottomed fry pan which has a heat resistant handle(I use cast iron]
When butter starts to sizzle add potatoes and let fry for 2 minutes.
Turn with a spatula and cook for another 2 minutes.
Continue until all sides of potato cubes are browned.
Place in preheated oven for 15-20 minutes until potatoes are tender.*.
(Cooking time will depend on the type of potato used. Yukon Gold/Katahdins/Red Norlands take less time to cook than Shepradies/Russett/BellRus.  Use your own judgement.].
Quinoa Barley Vegetable Pottage


Ingredients:
water, quinoa, pearl barley, carrots, parsnip, green onions, leek, cabbage

Directions:
Put Vegetable stock and water into 8qt pot and start heating on high.
Prepare Quina and Barley as needed, add to pot and bring to a boil.
Reduce heat to medium and cover for 4-5 minutes.
While waiting, prep other ingredients adding them to the pot in the order of Potatoes/Carrots/Parsnip then Cabbage then Onions/Leek. This should help ensure they finish relatively the same time.
Make certain there is enough liquid in the pot at this time such that vegetables are covered.
Reduce heat and cook covered for roughly 20-25 minutes stirring periodically until vegetables are soft and there is very little liquid left.
Baked Falafel Balls


Ingredients:
water, Bulgar wheat, olive oil, red onion, garlic cloves, red pepper flakes, cumin, chickpeas, lemon juice, cilantro, parsley, salt, olive oil flavored cooking spray

Directions:
Bring water to a boil and remove from the heat.
Mix in the bulgur.
Cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes.
Heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent.
Add red chili flakes, cumin, and coriander and saute for 1 more minute.
Combine the chickpeas and bulgur in a food processor.  Add the lemon juice, bread crumbs, cilantro, parsley and salt and process until just mixed, and has a pleasing texture.
Set mixture aside for 15 minutes.
Preheat oven to 400 degrees.
Form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan.
Spray the balls with some olive oil.
Bake for 25 to 30 minutes until golden, turning the pan once during baking.
A.
Short-Cut Vegetable Biryani


Ingredients:
basmati rice, unsalted butter, golden raisins, turmeric, whole cumin seed, whole coriander seed, whole cardamom pods, cinnamon stick, water, kosher salt, unsalted butter, yellow onion, fresh ginger, garlic cloves, golden raisins, whole coriander seeds, whole cumin seed, whole cardamom pods, cauliflower floret, green beans, new potatoes, carrot, kosher salt, water

Directions:
Place the rice in a sieve and rinse under cold running water until the water runs clear. Set aside.
Melt the butter in a medium saucepan with a tight-fitting lid, over medium-high heat. Add the golden raisins, almonds, turmeric, cumin seed, coriander seed, cardamom pods, and cinnamon stick and cook, stirring, until toasted and fragrant, about 2 minutes.
Add the rice and cook, stirring, until toasted, about 1 minute more. Add the water and salt and bring to a boil. Lower the heat and simmer, (wrap the lid tightly with a kitchen towel], cover, and steam until the rice is tender, 20 minutes. Remove from the heat and let rest, covered, for 10 minutes. Fluff with a fork and set aside.
Melt the butter in a medium straight-sided skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, coriander seed, cumin seed, and cardamom and cook, stirring, until toasted and fragrant, about 2 minutes.
Stir in the cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.
Add the rice to the vegetable mixture and, using a rubber spatula, stir to combine. Season with salt to taste. Divide the vegetable-rice mixture among plates and top with some of the toasted coconut and almonds. Serve immediately.
Shrimp Cheese Broil


Ingredients:
small shrimp, mayonnaise, parmesan cheese, onions, sesame seeds

Directions:
Place shrimp on each round. Combine mayo, cheese & onions., Spoon mixture over shrimp. Sprinkle with sesame seeds., Place canapes on cookie sheet & broil until golden brown & bubbly., Serve hot.
Chicken Bok Choy Soup
Category: soups-stews-and-chili
By Alle88

An easy, yummy soup.

Ingredients:
4 cups chicken broth
2 cups water
¼ cup finely chopped onion, or more to taste
1 small jalapeno pepper, seeded and minced
1 (1 inch) piece fresh ginger root, finely chopped
2 cloves garlic
1 pound boneless, skinless chicken breasts
1 head bok choy, chopped
salt to taste

Directions:
Combine chicken broth, water, onion, jalapeno, ginger, and garlic in a large pot; bring to a boil. Add chicken breasts; cook until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Remove chicken from the pot. Cool until easily handled, about 5 minutes. Shred chicken and return to the pot. Stir in bok choy and cook until wilted, 3 to 5 minutes. Season soup with salt.

Prep time: 20 mins
Cook time: 23 mins
Total time: 48 mins
Yields: 4 servings

Calories: 137.9
Fat: 2.6 g
Saturated fat: 0.7 g
Carbohydrates: 4.4 g
Sugars: 1.9 g
Dietary fiber: 1.5 g
Protein: 24 g
Cholesterol: 58.5 mg
Sodium: 164.8 mg
Savory Cheese Spread


Ingredients:
feta cheese, cream cheese, chives, garlic clove, pepper, Tabasco sauce

Directions:
Put feta cheese into a food processor and process until smooth., Add cream cheese and whipping cream and process until smooth., Add remaining ingredients and pulse until incorporated., Spoon mixture into a serving bowl., Cover and chill several hours or overnight.
Taco Bundles


Ingredients:
ground beef, onion, water, monterey jack pepper cheese, roma tomatoes, fresh cilantro leaves

Directions:
Spray counter lightly with non-stick cooking spray. Combine 5 rolls and roll into a 12x6-inch rectangle. Repeat with remaining rolls to make 4 rectangles. Cover all with plastic wrap and let rest.
Brown ground beef and drain well. Add onion, taco seasoning and water and simmer about 10 minutes. Cool slightly. Remove wrap from dough and divide each rectangle in half to make two 6-inch squares. Divide each square into 4 triangles by cutting in half diagonally both directions. Cut each slice of cheese into 4 triangles. Place a triangle of cheese, a spoonful of ground beef, 3-4 pieces of chopped tomato and some cilantro on top of each dough triangle. Wrap the 3 points over the filling and press to seal.
Place on a sprayed baking sheet and bake at 350°F 15-20 minutes or until golden brown.
Roasted Sweet Onion and Garlic Spread


Ingredients:
sweet onions, olive oil, honey, garlic cloves, salt

Directions:
Peel and quarter onions.
In a large bowl stir together oil and honey.
Add onions and garlic, stirring to coat.
Transfer mixture to a greased 2-quart square baking dish.
Bake, uncovered, in a 350* oven for 30 to 40 minutes, stirring occasionally.
Remove from oven; cool.
Place in food processor bowl or blender container.
Add salt; cover and process or blend till smooth.
Serve on toast points or crusty French bread.
Store any leftovers, covered, in the refrigerator for up to one week.
Makes about 1/2 cup.
Enjoy!