xiaoxl/recipe_data huggingface dataset:
Bullet Express Denver Omelet


Ingredients:
butter, eggs, red onion, green bell pepper, ham, cheddar cheese

Directions:
before you begin.melt butte in a large skillet over med heat.
place meal mixer on base.
insert shopper/mixer blade.
add eggs to meal mixer and pulse for 2-3 times, remove eggs and set aside.
remove meal mixer assembly from base.
place meal maker assembly with shredder disc. on base.
lock on slicer/shredder cover, placing a bowl underneath short.
turn on bullet express and and onion. pepper, ham and cheese through feed tube.
finally pour mixture into skillet and cook until omelet ins halfway set, flip omlet in half and continue cooking through.
Mexican Dorito Casserole


Ingredients:
lean ground beef, Rotel Tomatoes, onion, water

Directions:
Preheat oven to 325.
In a large skillet brown ground beef and onion; drain.
Stir in beans, tomatoes, taco seasoning, soup and water.
Simmer over medium heat until ingredients are well blended and heated through.
In a 9x13 casserole dish crush up enough Doritos to cover the bottom. Top with half of meat mixture and half the cheese. Repeat layers.
Bake covered for 20-30 minutes.
Cardamom Banana Bread With Pistachios


Ingredients:
all-purpose flour, baking soda, salt, granulated sugar, brown sugar, butter, eggs, bananas, reduced-fat sour cream, ground cardamom, pistachios

Directions:
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugars and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute].
Add the eggs, 1 at a time, beating well after each addition. Add banana, sour cream, and cardamom; beat until blended.
Add flour mixture; beat at low speed just until moist. Stir in pistachios.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
Cool 10 minutes in pan on a wire rack; remove from pan. Cool bread completely on wire rack.
Tuscan Chicken Sandwich


Ingredients:
focaccia bread, tomatoes, red onions, boneless skinless chicken breasts, mayonnaise, basil pesto

Directions:
Spread vinaigrette in a thin layer over the bottom slice of focaccia.
On top of the vinaigrette, layer greens, tomato, onion and chicken.
Stir together mayonnaise and pesto; spread on the top slice of focaccia.
Close the sandwich and serve.
Biscotti alla Parmigiana


Ingredients:
all-purpose flour, unsalted butter, parmesan cheese, fresh rosemary leaf, sea salt

Directions:
In a bowl of a food processor add flour, butter, Parmesan cheese, rosemary and salt.
Pulse until crumbly, but sticks together when pressed with fingers.
Pour onto a floured pastry board and gather into a ball.
Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.
Preheat oven to 350 degrees F.
Remove dough from the refrigerator and allow it to warm slightly, about 10 minutes.
Place rested dough on a lightly floured pastry board and roll out to 1/2-inch thickness.
Line a baking sheet with a silpat mat or parchment paper.
Using a 2-inch cookie cutter, cut out circles and place them on the baking sheet, 1-inch apart.
Gather dough scraps into a ball.
Roll out leftover dough and cut additional circles.
Continue until all the dough is used.
If the dough becomes too soft and the butter starts to melt, place it back into the refrigerator to firm up again.
Place in oven and bake 8 to 10 minutes or until golden brown.
Green Pepper, Ham, and Tofu Skin With Sesame Vinegar


Ingredients:
green peppers, ham, tofu pockets, soy sauce, sesame seeds, oyster sauce, rice vinegar, mirin, sugar, soy sauce

Directions:
For Sesame Sauce: (Depending on size of green peppers, you may only need to use 2-4 T sauce for this dish and you can keep the extra sauce for other sauteed veggies and meat].
Grind toasted sesame seeds using a mortar and pestle or spice/coffee grinder until they are moderately ground.  It should be half way between seeds and paste.
Combine prepared sesame seeds with oyster sauce, rice vinegar, mirin, sugar and  1 T soy sauce; set aside.
For Vegetables:
Thinly slice green peppers, ham, and tofu pockets (aka aburaage] approximately same size.
Using a moderately high heat, heat a frying pan and add oil and sesame oil.
Add green pepper, ham, and tofu pockets (aka aburaage] slices to the frying pan and turn down heat to medium.
Saute for 5-6 minutes, stirring frequently.
Add 1 T soy sauce and continue to saute for additional minute.
Remove from heat and combine with sesame sauce and serve either warm or at room temperature.
Uno Pizza Dough


Ingredients:
warm water, active dry yeast, brown sugar, milk, butter, olive oil, salt, cornmeal, flour

Directions:
Directions for electric mixer: Add water, brown sugar and yeast to a bowl and stir.
Let sit 5 minutes until creamy.
Add milk, butter, oil, salt and corn meal to yeast mixture and mix for 30 seconds.
Add 2 1/2 cups of flour and mix with paddle for 5 minutes on speed 2.
Scrape the sides of the bowl and form dough into a ball.
Pour remaining flour (1/2 cup] around the outsides.
Use dough hook and mix for for 5 minutes on speed 2.
Remove dough from mixer and place in well greased glass bowl.
Place damp towel on top of bowl and let rise in warm spot for 1 hour or until double in size.
Sweet Spice Blend


Ingredients:
light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, ground cardamom

Directions:
Combine all ingredients in a small bowl., Store in an airtight container.
Mexican Cream (Fudge)


Ingredients:
sugar, evaporated milk, butter, salt, white corn syrup, vanilla, pecan pieces

Directions:
In large suacepan mix all ingredients except vanilla and nuts.
Boil until it forms a soft ball, STIRRING CONSTANTLY.
Set pan in cold water and beat in vanilla and nuts.
Stir until gloss leaves and is hard enough to spread in pan.
(Don't stir too long] Spread in pan and cool.
Worcestershire Aioli Dip


Ingredients:
olive oil, honey, corn syrup, lemon juice, seasoning salt, Worcestershire sauce, mayonnaise

Directions:
Combine all ingredients in a bowl and whisk well together. Adjust amounts of worcestershire and honey to taste.
Chill until ready to serve.
Use for dipping with fresh vegies.
Caramel Apple Crisp


Ingredients:
old fashioned oats, all-purpose flour, brown sugar, cinnamon, butter, tart apples, apple cider

Directions:
Preheat oven to 350* F. Grease a 13x9x2 inch baking dish.
In a large mixing bowl, combine oats, flour, brown sugar, and cinnamon. Cut butter into mixture until crumbly.
Press half of the oat mixture into the baking dish. Top with half of the apples, half of the caramels, and 1 cup oat mixture. Repeat layers. Pour 1/2 c cider over top.
Bake, uncovered, at 350* F for 30 minutes. Drizzle with remaining cider. Bake an additional 15-20 minutes or until apples are tender.
Gingerbread Men


Ingredients:
butter, brown sugar, plain flour, bicarbonate of soda, ground ginger, golden syrup, icing sugar, butter, warm water

Directions:
Preheat oven to 180°C.
Cream the butter and sugar until light and fluffy. Add the egg yolk and beat well.
Gradually stir in sifted flour and bicarb soda, ground ginger and golden syrup - mix well.
Knead the dough lightly before dividing into four sections.
Lightly dust your work surface and rolling pin with flour to prevent any stickiness. Roll each portion to a thickness of about 5 mm.
Cut dough into people shapes using a cookie cutter.
Place men/women on a lined baking tray and bake for approximately 10 minutes (they will harden somewhat upon cooling]. Allow gingerbread people to cool completely before icing and decorating like crazy!
ICING: Sift icing sugar and cocoa into a bowl and add the butter. Add the water one tablespoon at a time until you reach a consistency that's runny enough to spread but at the same time won't be so runny that it won't set. On the cookies it should set after a few minutes, and will then completely harden after an hour or so. If it hasn't set somewhat after a couple of minutes your icing is probably a bit too runny; if this is the case just sift in a little more icing sugar.
DECORATING and VARIATIONS: Go crazy decorating, things like musk sticks, smarties, freckles, 100's and 1000's, choc bits and marshmallows are great lollies to use. Don't hesitate to try other shapes as well, you can use extra dough to add extra features to the men (I've made a pirate before!]. Animals are also great (sheep are pretty fun and you can decorate with marshmallows!].
Have fun!
Mexican Casserole


Ingredients:
lean ground beef, onion, green bell pepper, chili powder, ground cumin, salt, whole kernel corn, corn tortillas, cheddar cheese, tomatoes and green chilies, tortilla chips

Directions:
In a skillet, brown beef, onionand bell pepper and cook, stirring occasionally for 10 minutes. Drain well.
Stir in chili powder, cumin, and salt.
Spoon meat mixture into a greased 9x13 inch baking dish.
Make layers of beans, corn, half the tortilla strips, and half the cheese.
Continuer the layers with remainingtortilla strips and remaining cheese.
In a medium saucepan, combine tomatoes, and chilies with fiesta nacho cheese soup, heat just enough that it mixes well.  Do not overheat.
Spoon mixture over top of cheese.
Cover & bake at 350 degrees for 20 minutes.
Remove  from oven and sprinkle crushed tortilla chips over top of the casserole.
Return to oven for 20 minutes, at 350 degrees.
Maple Cinnamon Granola


Ingredients:
rolled oats, sunflower seeds, unsweetened flaked coconut, ground cinnamon, water, salt, maple syrup, vanilla extract, raisins

Directions:
Pre-heat the oven to 300* and lightly oil two jelly-roll pans., Combine first 4 ingredients and set aside., Boil water and dissolve the salt., Add the syrup and the oil and simmer., Remove from heat and whisk in the vanilla., Pour over the oats, sunflower seeds, coconut and cinnamon and toss., Bake 45 minutes, stirring at least three times., Cool and add raisins and toasted nuts.
Roast Chicken With Tomato-Olive Sauce


Ingredients:
roasting chickens, butter, salt, fresh ground black pepper, tomatoes, olive oil, onion, garlic clove, dried rosemary, dried thyme, dried marjoram, dried basil, fennel seed, dry white wine, green olives, oil-cured black olives, kalamata olive, parsley

Directions:
Remove giblets from chicken; rinse the chicken and pat dry.
Put on a rack in a roasting pan and brush with butter.
Sprinkle with salt and freshly ground black pepper.
Roast in a preheated 400-degree oven for 1¼ to 1½ hours or until the internal temperature reaches 180 degrees in the thigh on an instant-read thermometer.
Baste the chicken occasionally with the drippings.
While the chicken is cooking, prepare the sauce.
Bring a pan of water to a boil.
Add tomatoes and remove from the heat; set aside 30 to 60 seconds or until skins begin to crack; drain.
Peel, seed and coarsely chop tomatoes.
In a large skillet, heat olive oil over medium heat.
Add onion and garlic; sauté 5 minutes.
Stir in tomatoes, rosemary, thyme, marjoram, basil, fennel seeds, wine, green and black olives.
Bring to a boil, reduce the heat and simmer 30 minutes.
Stir occasionally.
Season sauce with lots of pepper.
(Additional salt may not be necessary because of the saltiness of the olives.] Stir in parsley.
Carve chicken and serve with a bowl of sauce on the side.
Shadows Fried Dill Pickles


Ingredients:
flour, salt, black pepper, milk, egg, dill pickle slices, cayenne pepper

Directions:
Mix the flour, salt, cayenne and pepper in a bowl.
Lightly whip the egg in a separate bowl.
Add the milk to the egg.
Heat the oil (about 2 inches] to 325.
Dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour.
Carefully place the pickles into the hot oil. Do not overcrowd. Fry until golden brown (about 8 minutes], turning once.
Drain on paper towels.
Serve warm.
Wild Rice With Pumpkin Seeds


Ingredients:
pecans, wild rice, butter, onions, carrots, celery ribs, yellow bell pepper, salt, black pepper

Directions:
In a small skillet, grill pumpkin seeds at medium heat for 8 minutes or until they begin to smell. (You can do this step earlier and put in an hermetic container.  They will preserve up to 24 hours at room temperature].
Meanwhile, in a big casserole with boiling salted water, cook rice covered for about 1 hour or until tender and grains begin to open.  Drain and set aside.
In the same casserole, melt the butter at medium heat.  Add onions, carrots, celery, bell pepper, salt and pepper and cook, stirring often, for 7 minutes.   Add the reserved rice.  (you can do the rice, let cool and cover until next day.  Add 2 tablespoon of water before to reheat.]    Reheat.   Add grilled pumpkin seeds and stir.
Baked Apple Breakfast Treat (Sugar Free)


Ingredients:
apple, low fat cottage cheese, Splenda sugar substitute, apple pie spice, cinnamon, apple pie spice

Directions:
Cut the apple into 8 even slices, removing the core and seeds.
Arrange the slices in a microwave safe bowl, sprinkling with 1 Tablespoon Splenda and the apple pie spice.
Cover and cook 1 1/2 - 2 minutes on high in the microwave.
While apple is cooking, stir the almond extract and the other tablespoon of Splenda into the cottage cheese.
After removing apple from the microwave, spoon the cottage cheese on top of the apple.  Sprinkle cinnamon on the cottage cheese.
Individual Chocolate Cakes With Chocolate Coconut Glaze


Ingredients:
unsalted butter, brewed coffee, water, milk, all-purpose flour, granulated sugar, baking powder, fine salt, baking soda, sour cream, eggs, pure vanilla extract, confectioners' sugar, canned unsweetened coconut milk, corn syrup, flaked coconut

Directions:
Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake]. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
Oriental BBQ Spareribs


Ingredients:
soy sauce, raw sugar, brown sugar, ketchup, oyster sauce, ginger, garlic cloves, liquid smoke

Directions:
Boil spareribs with half of the ginger for 1 hour.
Drain and cut between ribs.
Mix rest of ingredients adding food coloring if desired.
Charbroil, or grill till heated through, or bake at 350°F for 30 minutes.
Sauce may be used for chicken or pork.
Most large grocery stores carry oyster sauce.
I used this sauce to cook chicken drummettes, just mixed up the sauce and added it to the uncooked chicken then simmered it for 30 minutes.  It turned out great.
Carrot & Applesauce Muffins


Ingredients:
egg, applesauce, sugar, ground cinnamon

Directions:
Combine Cake Mix, Applesauce, Egg, Sugar, and Cinnamon in a mixing bowl until well blended.
Spoon into lined muffin tin.
Top with chopped nuts.
Bake for 17 - 20 minutes in 350 degree oven.
Cool, serve.
Simple Buttermilk Coffee Cake
Category: desserts
By Amy

This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!

Ingredients:
2 ¼ cups all-purpose flour
1 ½ cups white sugar
1 ½ teaspoons baking powder
¾ teaspoon baking soda
½ cup butter, room temperature
1 cup buttermilk
2  eggs
½ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs. Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 9x13-inch cake

Calories: 203.1
Fat: 6.7 g
Saturated fat: 3.9 g
Carbohydrates: 33.1 g
Sugars: 19.6 g
Dietary fiber: 0.5 g
Protein: 3.2 g
Cholesterol: 39.1 mg
Sodium: 170.8 mg
Gluten Free!Banana Pumpkin Oat Breakfast Bread Meal


Ingredients:
bananas, vanilla, cinnamon, jellied cranberry sauce, applesauce, baking powder, baking soda, sea salt, flour, rolled oats, cranberries

Directions:
Smash up five very ripe bananas in a large mixing bowel.
Add a 1 lb 14oz can of pumpkin pie mix.
1 14oz can of jellied cranberry sauce.
1 jar un-sweetened apple sauce,about 24oz.
1 tsp baking powder.
1 tsp baking soda.
1 tsp of vanilla.
1 Tbspn cinnamon.
4 eggs.
1/2 tsp sea salt.
4 Tbsp of melted cocunut oil.
Use electric hand mixer on high tell well combined,about 4 minutes.
Then add the following three flour combos using electric mixer.
1 cup Almond meal flour.
1 cup coconut flour.
1 cup Oat flour.
Next Add 5 cups of Gluten free rolled oats hand mix it in with rubber type spatula.
Add in gluten free dried blue berries or cranberries stir with rubber spatula or wooden  style spatula works good Tell well combined.
Grease a large pan well.
Use a large 14.1/2 inch square buy about 2 inch deep stainless steal pan you will need a top quallity pan i use a Deep Dish Pizza Pan, Bakalon, 14 Dia.
by CHICAGO METALLIC.
Gauge: 14	Material: Hard Coat Anodized Aluminum.
Size: 14" Dia. x 1-1/2" D	Item: Deep Dish Pizza Pan.
Pre-heat oven to 350 degrees.
Put in the oven and let cook for about 50 minutes or until turns golden brown and forms cracks and a knife comes out clean.
Then let it cool in pan on top of a cooling rack once cool i will wrapp in plastic and freeze half of it.
Other half put it in an air tight container stays good for about three days,makes a good after meal snack or breakfast on the go,anyone.
who ever has tried it just loves it.
Pork Tenderloin Parmigiana


Ingredients:
egg, season salt, pepper, mozzarella cheese, parmesan cheese

Directions:
Beat egg, add salt & pepper., Dip tenderloin into egg mixture, then in bread crumbs., Brown in hot oil on all sides.  Pour off grease., Add spaghetti sauce.  Cover & cook in 350 degree oven for 30-35 minutes., Remove cover, top with cheeses.  Cook an additional 10 minutes, uncovered., Serve with cous-cous topped with spaghetti sauce.
Guiltless Banana Pancakes (Gluten Free - High Fiber)


Ingredients:
buckwheat flour, baking powder, baking soda, salt, skim milk, banana

Directions:
Mix the dry ingredients together in a bowl.
In a separate bowl, mash the ripe banana and add the two egg whites and pour into the dry mixture.
Add the milk and then mix well with a wire whisk being sure to scrape the bottom of the bowl. The batter will be thick.
Heat a nonstick skillet over low to medium-low heat. Pour 1/3 cup of batter onto hot skillet. Wait until the batter bubbles and the edges look slightly dry (about1-2 mins] and then flip the pancake and cook for 1 minute longer.
Serve with a layer of thinnly sliced banana on top with a little bit of honey drizzled over it. Microwave for 1 minute to soften the banana.
Ham, Cheese and Mushroom Quiche


Ingredients:
olive oil, mushrooms, ham, granny smith apple, cream cheese, eggs, sour cream, fresh thyme leave, fresh rosemary leaf, pine nuts

Directions:
Preheat the oven to 180°C/350°-375°F/4-5 gas mark.
Grease a 20cm (8"] round springform pan.
Join the pastry sheets, with one slightly overlapping; press the join to seal; line the  pan with the pastryand trim the edge; place the pan on an oven tray; cover with baking paper and fill with dried beans or rice and cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for 10 minutes; remove beans or rice and paper; return the pastrry case to the oven for 10 minutes, then remove and allow it to cool.
Heat the oil in a large, preferably non-stick, pan; add the mushrooms andham and cook, stirring, until the mushrooms are soft; remove and allow to cool, then spread them over the base of the pastry case; spread the apple slices over the ham and musrooms and sprinkle with the cream cheese.
Combine the eggs, sour cream, thyme and rosemary in a bowl and whisk until they are well-combined.  Stir in the pinenuts then pour the egg mixture into the pastry case and sprinkle the top with the grated tasty cheese.
Cook in a moderate 180°C/350°-375°F/4-5 gas mark oven for about 50 minutes, or until set.
Serve warm or cold with salad greens and crusty rolls.
Grilled Shrimp Salad with Sesame Ginger Vinaigrette
Category: trusted-brands-recipes-and-tips
By Dole

Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.

Ingredients:
8  medium-large raw shrimp, peeled and deveined
Ginger Sesame Vinaigrette (recipe below)
1 (12 ounce) package DOLE® Very Veggie™
10  cherry tomatoes, cut in half
2 medium mushrooms, thinly sliced
2  green onions, diagonally sliced

Directions:
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette.  Grill over medium-high heat 3 to 4 minutes or until pink, turning once. Divide salad on 2 large plates.  Arrange shrimp, tomatoes, mushrooms and green onions on each.  Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.

Prep time: 25 mins
Total time: 25 mins
Yields: 2 servings
Cream Cheese Chicken Vermicelli


Ingredients:
angel hair pasta, boneless skinless chicken breast halves, olive oil, flour, sea salt, fresh ground black pepper, shallot, dry white wine, chicken broth, skim milk, parmesan cheese, cream cheese, flat leaf parsley

Directions:
Cook the vermicelli in boiling, salted water until al dente, about 5 minutes. Drain.
Place the chicken between sheets of plastic wrap and pound lightly to an even thickness, about 1/3 inch.
Heat a large, deep skillet over medium heat and add the olive oil.
Spread the flour on a large plate and dredge the chicken in it, shaking off excess.
Place the chicken in the skillet and season with salt and pepper. Cook until golden on the bottom, 5-6 minutes.
Turn and cook until golden on the other side and just cooked through, 4-5 minutes longer, depending on thickness. Transfer to a plate.
Add the shallot and wine to the pan and cook, scraping up browned bits, 2 minutes.
Add the broth, milk, Parmesan cheese, and cream cheese and cook, stirring gently to melt the cheeses, until the sauce is creamy and slightly thick, 6-7 minutes. Stir in 2 tablespoons of chopped parsley and season with salt and pepper.
Add the pasta to the sauce and toss to coat. Add the cooked chicken to the pasta and sauce and turn several times to coat.
To serve, divide the chicken, pasta, and sauce among 4 plates and garnish with chopped parsley.