xiaoxl/recipe_data huggingface dataset:
Gluten-Free, Protein- and Fiber-Rich Chocolate Strawberry Muffin


Ingredients:
canola oil, eggs, strawberry, vanilla, cinnamon, baking powder, salt

Directions:
First preheat oven to 350 degrees.
Next, in s large mixing bowl sift together flour, salt, baking soda, cinnamon, and protein powder.
In a medium mixing bowl, first mix agave nectar and oil, then add eggs, yogurt, and strawberries.
Add flour mixture and thoroughly mx together with whisk or electric mixer.
If using nuts, you can now mix into the batter.
Pour batter into greased muffin pan (or use cupcake liners for less cleanup].
Put muffin pan in oven and bake for 18-20 minutes or until toothpick comes out clean when inserted in one of the muffins.
Feather Crescent Rolls


Ingredients:
active dry yeast, milk, sugar, salt, butter, butter, eggs, flour

Directions:
Mix all ingredients except flour in a large mixing bowl, stir well.
Add flour and mix to combine.
Cover with plastic wrap and refrigerate overnight.
Next, day remove dough from bowl and cut into fourths.
using one fourth of the dough roll into a large circle about the thickness of a pie crust.
Brush with butter.
cut circle into at least 8 triangles (I cut into 16].
Beginnng with largest end roll forward.
Place on a cookie sheet lined with parchment paper.
Brush with melted butter.
Continue until all of the dough has been rolled.
Let rise for 2 hours.
Bake in a preheated 350 degree oven for 10 minutes or until golden brown.
Immediately brush with melted butter.
Buffalo Sweet Potato & Blue Cheese Pizza


Ingredients:
unbleached white flour, active dry yeast, salt, warm water, olive oil, honey, dry white wine, sweet potatoes, sweet potato, mozzarella cheese, blue cheese, cornmeal

Directions:
Mix the flour and salt in a big bowl, mixing well. Sprinkle the top of the flour with the yeast, then add the wet ingredients and mix together into a big clump.
Flour a surface, and dump contents of bowl onto it. Knead everything together until all the ingredients are mixed well. Super Lazy Mel Tip: you can knead the dough right inside the bowl. You may hurt your knuckles a bit, but the clean up is much easier.
Pick the dough up, then lightly oil the bowl and place the dough ball inside, coating all sides with oil. Cover the ball tightly with plastic wrap and let the dough rise for at least 2 hours. I let it sit out on the counter all day while I’m at work and that seems to be fine as well.
Knead the dough for a bit to remove the air bubbles. Cover with plastic wrap and let stand for 30 more minutes.
If you have a pizza stone, preheat it under your oven’s broiler. If you don’t, preheat the cookie sheet you’ll use.
While your pizza stone heats, grate the potato with a box grater, or simply mash it up with a fork.
Roll out your dough as thinly as possible. Sprinkle the cornmeal on the heated stone or cookie sheet, then top it with the dough.
Brush on half of the buffalo sauce, then cover the pizza with the sweet potato as evenly as possible. Brush on the remaining buffalo sauce and sprinkle evenly with mozzarella.
Pop that into the oven for 6 – 8 minutes under the pre-heated broiler. Watch it closely. It’s done when the dough is crisp and the cheese is browned.
Remove from oven and immediately sprinkle with the blue cheese as evenly as possible. Slice and serve immediately.
Sally Lunn Bread


Ingredients:
dry yeast, warm water, milk, sugar, shortening, salt, egg, all-purpose flour

Directions:
Combine yeast and warm water in a bowl; let stand for 5 minutes.
Combine milk and next 3 ingredients in a saucepan; heat until shortening melts.  Allow to cool to 105° to 115°.
Combine yeast mixture, milk mixture, and egg in a large mixing bowl; beat at medium speed with an electric mixer until well blended.  Gradually, add flour, beating at the lowest speed until blended.  (Mixture will be a sticky, soft dough.].
Cover and let rise in a warm place (85°], free from drafts, for 1 hour or until the dough has doubled in bulk.
Stir the dough down; cover and let rise* (rise #2] for 30 minutes or until dough has doubled.  *(warm place (85°], free from drafts].
Stir dough down, and spoon into a well-greased, 6-cup Bundt pan (OR 9-in. square pan].  Cover and let rise* (rise #3] 20 to 30 minutes or until doubled in size.
Bake in Bundt at 350° for 25 to 30 minutes  or until golden brown (approx. 30 minutes for 9-in square pan].  Remove from pan immediately.
Cajun Style Dirty Rice


Ingredients:
lean ground beef, onion, bell pepper, celery, garlic cloves, cayenne pepper, water, Worcestershire sauce, Tabasco sauce, green onion, parsley, cooked rice, mirliton

Directions:
Spray a large non-stick pan with vegetable oil spray.
Brown meat in pan along with diced onion, pepper, celery and garlic.
Drain fat and season with cayenne pepper, onion and garlic salt.
Add water and simmer for about 20- 30 minutes, until the vegetables are cooked down. (You may need to add a little water during the simmer time to keep from sticking.]
Add Worcestershire sauce, Tabasco sauce, cream of mushroom soup and mirliton.
Simmer for 15 minutes.
Add cooked rice, stir gently, until all rice is moistened.
Add mirliton (optional].
Top with green onion and parsley, stir lightly and serve.
Spicy Cajun Rub


Ingredients:
paprika, fresh coarse ground black pepper, ground cumin, brown sugar, salt, ground coriander, dried thyme, garlic powder, ground allspice

Directions:
In a small bowl,mix all ingredients together.
Use 1 tbsp spice mixture per pound of uncooked beef or pork,2 tsp per pound uncooked fish or chicken.
Store in airtight container.
Makes about 1/3 cup.
Southern-Style Strawberry Cobbler
Category: desserts
By Rachael N Reed Palmer

Being an Alabama native, I've grown up in a Southern kitchen watching my mom and grandmother create many delicious dishes. My mom's specialty seemed to be desserts and this particular one will bring out the Southern belle in you!

Ingredients:
3 tablespoons butter, divided
1 cup water
½ cup white sugar
2 tablespoons cornstarch
3 cups strawberries, hulled
1 teaspoon chopped fresh basil
1 (8 ounce) package refrigerated crescent rolls
1 tablespoon white sugar
1 teaspoon ground cinnamon

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter. Bring water, 1/2 cup sugar, and cornstarch to a low boil, stirring constantly, in a saucepan. Add strawberries and basil and stir to coat. Transfer mixture to the prepared baking dish. Cut 1 tablespoon butter into pieces; dot on tops of strawberries. Unravel crescent rolls and rip into pieces, arranging them on top of strawberries as desired, adding as little or as much as you'd like. Melt remaining tablespoon butter in a microwave in a microwave-safe dish, about 10 seconds. Brush melted butter over crescent rolls. Sprinkle 1 tablespoon sugar and cinnamon on top. Bake, uncovered, in the preheated oven until bubbly and golden, about 25 minutes, covering with aluminum foil for the last 5 minutes to prevent overbrowning.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 cobbler

Calories: 228.2
Fat: 10.5 g
Saturated fat: 4.2 g
Carbohydrates: 31.3 g
Sugars: 18.7 g
Dietary fiber: 1.3 g
Protein: 2.4 g
Cholesterol: 11.4 mg
Sodium: 252.3 mg
Milo Cookies


Ingredients:
butter, caster sugar, self-rising flour, egg, hazelnut kernels

Directions:
Preheat oven on 180.
Cream butter & sugar together.
Add egg & milo. Mix well.
Add self-rising flour in slowly while blending to prevent clumps forming.
Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!]. It will fall back after cooled.
Allow cookies to cool on rack for 10mins before removing & Serve!
Chilled Bulgar Salad


Ingredients:
bulgur, cucumber, cilantro, green onion, garlic cloves, lime juice, lime, black pepper, salt, grape tomatoes

Directions:
This tastes best when you mix the yogurt dressing the night before so the flavors have a chance to meld before adding the bulgar.
Grate half the seeded cucumber into the yogurt and kefir. You can peel it if that is your preference.
Finely dice green onions, white and green parts. Finely chiffonade the cilantro. Smash & finely mince the garlic. Add all 3 to yogurt/kefir.
Zest half a lime then cut it in half and juice it over the yogurt. Add salt & pepper to the yogurt/kefir mix.
Mix all the ingredients for the yogurt/kefir mix together and adjust salt & pepper if needed. *Let this sit covered in your fridge overnight* or for a few hours before adding to the bulgar.
Mix the yogurt/kefir dressing into the uncooked bulgar. The bulgar will be hard at this point. Store covered in your refrigerator.
The bulgar MUST sit in the yogurt/kefir dressing for at least FOUR HOURS in order to absorb it and soften up since it is uncooked.
Dice the remaining half of cucumber and quarter or half the tomatoes and stir in at around the 3 hour point of letting the bulgar and yogurt/kefir dressing absorb. If it looks extremely dry at this point you could whisk together a little more yogurt and kefir add it.
After 4 hours in the fridge test to confirm bulgar has softened. You can garnish with cilantro and a splash of good quality extra virgin olive oil. Enjoy!
Saturday Night Chicken, Cheese and Refried Bean Enchiladas


Ingredients:
butter, red chilies, garlic cloves, red onion, orange bell peppers, yellow bell pepper, lime, all-purpose flour, half-and-half, fresh cilantro, sour cream, milk, cumin, mozzarella cheese, cheddar cheese, flour tortillas

Directions:
Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
Cook until onions are translucent.
Add cubed cooked chicken, refried beans and juice of the lime.  Cook for five minutes over low heat.  Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
Preheat oven to 350 degrees F (175 degrees C].
Melt 1/4 cup butter (4 tablespoons] in a medium saucepan over low heat.
Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted.  Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
Spread cheese sauce on top with a spatula.
Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining].
Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.
Potluck Hummingbird Cake


Ingredients:
banana, maraschino cherry, water, eggs, vanilla extract, cinnamon, pecans, cream cheese, butter, powdered sugar, vanilla extract

Directions:
Preheat oven to 350 degrees.
(If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.] Grease and flour a 12 cup bundt pan.
Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
Stir in by hand the cherries and 1/2 cup nuts.
Batter will be thick and fruit well blended.
Pour into bundt pan.
Bake on middle rack for 50-60 minutes.
Cake will be golden and spring back when touched.
Cool in pan for 20 minutes then invert and cool completely.
Make the cream cheese frosting.
Mix the cream cheese and butter on low 30 seconds.
Add the sugar, slowly still at low speed until well blended.
Add vanilla, increase to medium and beat 1 minute.
Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
Store in the refrigerator up to one week.
Can be frozen up to 6 months.
Thaw overnite in the refrigerator before serving.
Bubublueberry Upside Down Cake


Ingredients:
butter, sugar, fresh blueberries, eggs

Directions:
Cover the bottom of a 13"x9" baking dish with butter(or margarine]. Sprinkle with sugar and blueberries. Prepare the cake batter as directed on package; spread over blueberries. Bake at 350*F. for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes on wire rack. Invert onto a serving platter.
Serve warm with whipped cream or whipped topping. Enjoy!
Note:
If using frozen blueberries, do not thaw!
Purple Haze II


Ingredients:
"sake"

Directions:
Pour ingredients in a Sake carafe & heat., ** For variation, substitute plum wine for the raspberry liqueur.
FAST NO Dairy Baked Potatoes "sour Cream"/Chive


Ingredients:
baking potatoes, tofu sour cream, chives, garlic clove, sea salt, black pepper

Directions:
Using a fork poke some holes in the potatoes and microwave for 15 minutes.
Turn over and microwave for another 5 minutes. Squeeze gently using a potholder to test for doneness. Time may vary depending on wattage of oven.
While potatoes are cooking prepared 'sour cream' and chive mix in a bowl. Add all ingredients and blend.
When potatoes are done slit down the middle and press in from the sides to burst them open.
Scoop in 2 tablespoons per potato of Tofu/chive mix, grind fresh pepper on top and enjoy!
Crock Pot Orange-Herbed Pork Roast


Ingredients:
dried oregano, ginger, pepper, onions, sugar, florida grapefruit juice, reduced sodium soy sauce, cornstarch

Directions:
Trim fat from pork. If necessary, cut roast to fit into a 3- to 4-quart crockery cooker.
In a small bowl combine oregano, ginger, and pepper. Rub spice mixture over entire surface of meat.
Spray a large unheated, nonstick skillet with nonstick coating. Preheat over medium heat. Add roast and brown on all sides.
Transfer meat to the crockery cooker; add onions.
In a bowl combine 1 cup of the orange juice (chill remaining orange juice], the sugar, grapefruit juice, steak sauce, and soy sauce. Pour over meat in the crockery cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5  hours.
Transfer roast to a serving platter; keep warm.
For sauce, measure pan juices into a glass measure. Skim off fat. Add additional orange juice, if necessary, to make 2-1/4 cups.
In a medium saucepan combine cornstarch, remaining 1/4 cup orange juice, and the reserved orange peel; stir in reserved pan juices. Cook and stir until thickened and bubbly.
Cook and stir for 2 minutes more. Pass sauce with meat. If desired, serve with noodles.
Tomato Basil Soup


Ingredients:
plum tomatoes, olive oil, kosher salt, fresh ground black pepper, yellow onion, garlic cloves, crushed red pepper flakes, plum tomatoes, fresh basil leaves, thyme leaves

Directions:
Preheat the oven to 400 degrees F.
Toss the tomatoes with1/8 cup olive oil, salt, and pepper. Place them on a baking sheet & then into the oven to roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 Tbsp of olive oil, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock.
Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer, uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade, or pulse in your food processor.
Taste for seasonings. Serve hot or cold.
Bob's Delicious Cheesecake


Ingredients:
chocolate graham crackers, brown sugar, butter, vanilla, cream cheese, sour cream, peanut butter, sugar, eggs, cocoa powder, ground cinnamon

Directions:
Preheat oven to 325 degrees farenheit.
Combine cracker crumbs, brown sugar, butter, and vanilla. Mix well and press into bottom and sides of ungreased 9 inch pie plate; set aside.
In a large bowl, combine all remaining ingredients except cinnamon and mix well. Pour into prepared crust.
Bake 45-50 mins or until almost firm.
Sprinkle cooled cheesecake with cinnamon.
Serve immediately or store tightly covered in refrigerator.
Black Bean Mango Salsa


Ingredients:
black beans, mango, chopped tomato, red onion, fresh cilantro, garlic

Directions:
Combine all of the above ingredients and chill in fridge for 1 hour., Best if served the same day.
Creamy Curry Sauce


Ingredients:
onion, minced garlic cloves, gingerroot, half-and-half cream, coconut milk, tomato paste, curry powder, cumin, paprika, salt, sugar

Directions:
Gently heat sunflower oil in a large pan.
Add onion and stir over high heat for 5 minutes until soft.
Add ginger and garlic, stir for 30 secs, then reduce heat and simmer for 5 minutes.
Add tomato paste, cream, coconut milk and milk.
Bring to boil, stirring continually, then cover and simmer for 15 minutes.
Add spices, salt and sugar, stir them in well and then simmer for a further 15 minutes.
Remove from heat, allow to cool slightly then liquidize in a blender.
Lemon Garlic Marinade for Chicken


Ingredients:
garlic, olive oil, fresh parsley, lemon juice, pepper, boneless skinless chicken breasts

Directions:
Place chicken breasts in a large ziploc bag., Mix first five ingredients together and pour over chicken., Marinate at least one hour, longer if possible., Cook chicken as desired., I prefer to grill mine., This is wonderful served on a caesar salad.
Spiced Sweet Roasted Red Pepper Hummus
Category: appetizers-and-snacks
By MARBALET

Serve with pita bread-you can cut pita bread into wedges and toast it for a different taste sensation. Tahini is a sesame paste, you can usually find it in the Mediterranean section of your grocery store.

Ingredients:
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers
3 tablespoons lemon juice
1 ½ tablespoons tahini
1 clove garlic, minced
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
1 tablespoon chopped fresh parsley

Directions:
In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 64.2
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 9.6 g
Sugars: 0.2 g
Dietary fiber: 2.1 g
Protein: 2.5 g
Sodium: 370.3 mg
New Peas & New Potatoes


Ingredients:
new potatoes, peas, butter

Directions:
Place potatoes in enough water to cover., Simmer until tender., Add fresh peas and cook covered for 10 more minutes., Drain., Add cream, S&P and cover., Pour potatoes and peas into a hot serving dish., Dot w/ butter and serve.
Jerk Chicken (Bbq'd) With Mango Salsa


Ingredients:
green onions, garlic cloves, soy sauce, cider vinegar, thyme, allspice, cinnamon, ginger, curry powder, nutmeg, salt, pepper, skinless chicken pieces, diced tomatoes, mango, green onions, lime juice, fresh coriander, cider vinegar, honey

Directions:
In food processor, puree together marinade ingredients.
Place chicken in shallow dish or ziplock bag and pour marinade over top, turning to coat well.
Cover and marinade in refrigerator for at least 6 hours or up to 24 hours, turning occasionally.
Reserving marinade, place chicken meaty side down on greased grill over medium heat.
Close lid and cook for 30 minutes, turning occasionally and basting with marinade.
Chicken is done when juices run clear when chicken is pierced.
Salsa: In bowl, stir together all salsa ingredients.
Cover and refrigerate for at least 2 hours or up to 6 hours to allow flavours to blend.
Let stand for 30 minutes before serving.
Blackberry Jam Cake


Ingredients:
shortening, sugar, flour, salt, cinnamon, nutmeg, allspice, eggs, baking soda

Directions:
Sift all dry ingredients together., Cream shortening and sugar., Add egg yolks to shortening mixture and beat well., Add flour mixture alternately with sour milk., Add vanilla and blackberry jam., Fold in stiffly beaten egg whites., Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
Tangy Fish Sandwiches


Ingredients:
lemon juice, Worcestershire sauce, olive oil, black pepper, paprika, fat-free mayonnaise, onion, prepared mustard, lettuce leaves, tomatoes

Directions:
Combine lemon juice, Worcestershire sauce, oil, pepper, and paprika; stir well.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place fish on rack, and grill 5 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with lemon juice mixture.
Combine mayonnaise and next 3 ingredients, stirring well; spread mixture evenly over both sides of hamburger buns.
Place a piece of fish on bottom half of each bun.  Top each with a lettuce leaf, tomato slice, and top half of bun.
***Note:  I have also briefly marinated the fish in the lemon juice mixture and then pan fried in a minimal amount of olive oil rather than grilling.
Pixley On a Stick
Category: appetizers-and-snacks
By Mel

Good as an appetizer or a light meal.

Ingredients:
1 pound sliced bacon
5 pounds boneless skinless chicken breast halves, cut into 2-inch chunks
60  wooden toothpicks
1 cup white sugar
1 (1 ounce) envelope ranch dressing mix

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Mix together the sugar and ranch dressing mix in a shallow bowl. Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture. Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 60 bacon wrapped appetizers

Calories: 138.7
Fat: 3.9 g
Saturated fat: 1.2 g
Carbohydrates: 7.2 g
Sugars: 6.7 g
Protein: 17.6 g
Cholesterol: 48.6 mg
Sodium: 217.6 mg
Hamburger Helper My Way


Ingredients:
ground beef, pork sausage, water, half-and-half, water

Directions:
Brown the meat in a medium sized skillet.
Do not add water to it unless there isn't enough fat in the meat.
If water is needed, add very little.
Bring the 3 cups of water to a boil in a small saucepan.
Add the packet of macaroni.
Boil until the macaroni is done and tender.
When the meat is done, drain the grease from the skillet and return skillet to the burner.
Don't remove the meat from the skillet.
Drain the water from the macaroni and rinse with hot water.
Add the macaroni to the meat and stir.
Lower the burner to medium.
In a shaker bottle or large cup, mix the half and half and the 1/2 cup water.
Add the packet of sauce mix/powder and shake vigorously or stir in cup very well, until sauce mix/powder is completely dissolved and there are no lumps in it.
With one hand, slowly add the sauce mixture to the hamburger mixture, while stirring constantly with the other hand.
Stir constantly so that it doesn't start to stick to the bottom of the skillet.
Sauce will start to thicken.
Continue stirring constantly.
You might need to lower the heat again.
Once sauce has somewhat thickened, remove from heat and let stand.
The sauce will completely thicken on its own.