xiaoxl/recipe_data huggingface dataset:
Lemon Delight
Category: desserts
By NORMAN

This recipe is very easy and cool. It requires very little baking. The longer it sits, the better it gets--if you can keep from eating it!

Ingredients:
1 cup all-purpose flour
½ cup butter, melted
1 cup ground pecans
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (21 ounce) can lemon pie filling
1 (12 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C).  In a 7x11 inch baking dish, combine flour, melted butter and half of pecans. Spread mixture evenly and bake 25 minutes, or until golden brown. Let cool completely. In medium bowl, cream together cream cheese and confectioners' sugar until smooth.  Spread over cooled crust.  Chill 30 minutes in refrigerator. Spread lemon pie filling over chilled dessert.  Spread whipped topping over lemon filling, and top with remaining pecans.  Refrigerate until serving.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 10 mins
Yields: 1 7x11-inch dish

Calories: 506.4
Fat: 27.2 g
Saturated fat: 14.9 g
Carbohydrates: 59.7 g
Sugars: 44.4 g
Dietary fiber: 1.2 g
Protein: 5.5 g
Cholesterol: 105.2 mg
Sodium: 149.8 mg
Yummy Pecan Pralines
Category: desserts
By SARATHERESA

Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.

Ingredients:
1 cup brown sugar
1 cup white sugar
½ cup evaporated milk
2 tablespoons butter
1 ¼ cups pecan halves
¼ teaspoon vanilla extract

Directions:
Generously grease a large slab or baking sheet. In a saucepan over medium heat, combine brown sugar, white sugar and milk.  Bring to a boil.  Stir in butter, pecans and vanilla.  Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.  Remove from heat and let cool 5 minutes. Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr 30 mins
Yields: 20 pralines

Calories: 145.9
Fat: 6.5 g
Saturated fat: 1.4 g
Carbohydrates: 22.4 g
Sugars: 21.6 g
Dietary fiber: 0.6 g
Protein: 1.1 g
Cholesterol: 4.9 mg
Sodium: 17.9 mg
Boca Negra (Bourbon Chocolate Cake)


Ingredients:
white chocolate, Bourbon, sugar, Bourbon, bittersweet chocolate, unsalted butter, eggs, flour

Directions:
Heat the cream in a saucepan until small bubbles form around the edge. Meanwhile, put the white chocolate in a food processor or in a blender container. Pour the cream over the chocolate; process until completely smooth. Add the Bourbon; taste and add up to a tablespoon more if you like.
Pour into a container with a tight-fitting lid; refrigerate 8 hours. (The cream can be kept in the refrigerator for a week or frozen for up to a month; thaw overnight in refrigerator.].
Heat oven to 350 degrees.
Lightly butter a 9-inch round cake pan; line the bottom with buttered parchment or wax paper. Put the cake pan in a shallow roasting pan; set aside.
For the cake, heat the sugar and Bourbon to a full boil in a small saucepan over medium-high heat. Cook to a syrup, about 2 minutes.
Place the chocolate in a food processor; pour the syrup into the work bowl. Process until the mixture is completely blended, about 12 seconds.
Add the butter, in pieces, with the machine running.
Add the eggs, one at a time.
Add the flour. Process until smooth, about 15 seconds.
Transfer the batter into the prepared pan.
Pour enough hot water into the roasting pan to come about 1 inch up the sides of the cake pan.
Bake until the top is dry, about 30 minutes. Remove the cake pan from its water bath; wipe the cake pan dry.
Cover the top of the cake with a sheet of plastic wrap. Invert the cake onto a flat plate, peel off the parchment.
Quickly but gently invert again onto a serving platter; remove the plastic. Serve the cake warm or at room temperature with the chilled white chocolate cream.
Chocolate Peanut Butter Bacon Pie


Ingredients:
peanut butter, butter, bacon, evaporated milk, sugar, cream cheese, powdered sugar

Directions:
Cook bacon in microwave for 3 ½ minutes till crispy. Drain the bacon on paper towels, then cut it into small pieces.
Melt butter and mix in crushed cookies. Then press it into a deep dish pie plate and bake at 350 degrees for 8-12 minutes, then let it cool. In a 2qt saucepan, heat milk and 3/4 cup sugar and add chips. Stir over medium heat until the contents are melted and thick. Then add flavoring and let it all cool.
Place cream cheese and 1 cup sugar in a mixer and blend till it’s smooth. Then add one cup of whipping cream. Whip until the mixture is fluffy, then add peanut butter, and whip it once more. Spread 1½ cup of chocolate sauce over crust and sides and let it set.
Sprinkle 1/3 the contents of the chopped bacon over the crust and then pour in the creamy mixture. Spread half of the remaining chocolate sauce over the creamy middle. Then sprinkle 1/2 of remaining chopped bacon bits over the chocolate sauce.
Whip 1 ½ cup of heavy cream, a dash of cream of tartar, and powdered sugar. Spread over pie and pipe edges sprinkle with nest of remaining bacon and pipe circles of chocolate sauce. Drag knife back and forth thru top to form web design.
Simple Spicy Korean Hot Red Pepper Paste Dip for Cucumbers


Ingredients:
"sesame seeds"

Directions:
Combine red pepper paste, sesame oil and sesame seeds., Enjoy with fresh cucumbers or other vegetables.
Nilaga (Filipino Chicken Stew)


Ingredients:
chicken drumsticks, water, fresh ginger, peppercorn, soy sauce, onion, celery ribs, carrot, russet potatoes, olive oil, napa cabbage

Directions:
Place the chicken in a heavy pan with the water, ginger, peppercorns, soy sauce, carrot, onion, and celery.  Boil uncovered over high heat for 25 minutes.
While that's cooking, heat the oil over high heat in a large frying pan.  Add the potatoes, and saute them for 8-10 minutes, or until they are lightly browned on some sides.  Set aside.
Add the potatoes and cabbage to the stew.  Lower the heat , and simmer for 10 minutes.  Mix well, and serve hot and steaming.
Maple Walnut Muffins
Category: bread
By Marge

Yummy! Try these tasty muffins for breakfast with a hot cup of coffee or tea.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup butter, softened
½ cup packed brown sugar
½ cup real maple syrup
2  eggs
¾ cup milk
½ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line muffin pan with paper baking cups. Sift the flour, baking powder, and salt together and set aside. Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended. Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts. Spoon the batter into the muffin tins filling each about 3/4 full. Bake at 375 degrees F (190 degrees C) for 20 minutes or until toothpick inserted in center comes out clean. Remove to wire rack to cool completely.

Yields: 1 dozen

Calories: 264.8
Fat: 12.2 g
Saturated fat: 5.6 g
Carbohydrates: 35.5 g
Sugars: 17.7 g
Dietary fiber: 0.9 g
Protein: 4.5 g
Cholesterol: 52.6 mg
Sodium: 392.4 mg
Mud Cookies - Aka - Chocolate No Bake Cookies


Ingredients:
sugar, butter, evaporated milk, milk, vanilla, peanut butter, oatmeal

Directions:
Combine butter, cocoa, sugar, and milk in a large saucepan.
Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
Add vanilla and peanut butter mixing well.
Stir in oats.
Quickly drop onto waxed paper by the spoonful or desired amount.
Let cool and enjoy.
Do not under or over cook ingredients in saucepan.  Once oats are stirred in drop onto wax paper immediately.  I do not suggest in double batching this particular recipe.
Meatballs .... Savory Meatballs in Gravy


Ingredients:
ground beef, onions, salt, pepper, nutmeg, eggs, flour, butter, bay leaf

Directions:
In a large bowl mix the ground beef, onion, Salt TO TASTE, pepper, nutmeg and eggs.  Shape into 2 inch balls and roll in the flour.  Brown on all sides in the butter of a skillet.
Add 11/2 cups of the bouillon and the bay leaf.  Bring to a boil, cover and simmer for 30 minutes.  Mix 1/4 cup flour with the remaining 1/2 cup bouillon, stirring until smooth.
Stir into the mixture and stirring gently until thick. Remove the bay leaf and serve hot.
Yorkshire Pudding


Ingredients:
milk, butter, eggs, all-purpose flour, salt

Directions:
Pre-heat oven to 375.
Heat a clean, ungreased, empty muffin-pan in the oven while you mix together the milk, melted butter, eggs, flour, and salt.
This dough should be thin/runny.
When ingredients are mixed together, remove your muffin-pan from the oven, and spray each cup with Pam cooking spray (This step removes the messy'beef-fat method' used in traditional Yorkshire Puddings, and your Yorkshire Puddings will not spill the beef fat over into your oven as they puff up].
Once the pan is sprayed, fill each muffin-cup only 2/3 full of the Yorkshire pudding mixture, (they REALLY puff up].
Bake in your pre-heated oven for 40 minutes or until golden in colour and puffed up.  (avoid peeking before the time is up].
Serve while still warm, best served with beef gravy.
These form a hollow centre as they bake.
These shrink as they cool, so enjoy them while still warm.
Pasta and Tomato Casserole


Ingredients:
pasta, low-fat cheddar cheese, diced tomatoes, garlic, oregano, chile

Directions:
Preheat oven to 350°F.
Cook pasta according to package directions.
Spread 1/2 of pasta on the bottom of a 2L casserole dish, top with 1/2 of cheese.
Mix seasonings into tomatoes and pour over pasta.
Top with remaining pasta and cheese.
Cover with foil and bake for 30 minutes.
Wasabi Vinaigrette


Ingredients:
sesame seeds, granulated sugar, canola oil, vinegar, soy sauce, salt, wasabi powder

Directions:
Combine ingredients and mix together until well blended., Store in the refrigerator for up to 1 week.
Oats 'n Honey Wheat Bread


Ingredients:
milk, honey, active dry yeast, sugar, warm water, egg, salt, oatmeal, whole wheat flour, all-purpose flour, all-purpose flour

Directions:
Combine milk, honey, and oil; set aside to cool; meanwhile, sprinkle yeast and sugar over warm water; let stand about 5 minutes until foamy.
Stir together cooled milk mixture, proofed yeast mixture, egg, salt, oat bran, oatmeal, and wheat flour; gradually stir (in KitchenAid stand mixer on low speed #1] until a soft dough comes together to form a smooth ball; add additional bread flour a tablespoon or two at a time if necessary.
Knead (in KitchenAid stand mixer on medium speed #2] about 10 minutes until dough is smooth and elastic.
Place dough into oiled bowl; cover bowl and place in a warm place; allow dough to rise about an hour until doubled.
Punch down dough; let rise again 30-45 minutes until once-again doubled; you may, if desired, skip this second rise and simply let the dough rest 10 minutes before shaping it into a loaf.
Shape dough into a loaf; place in a greased loaf pan; cover and let rise again about 30 minutes.
Bake at 350° for 35-40 minutes, or until loaf sounds hollow when tapped.
NOTE: The honey in this recipe may be replaced with your choice of molasses, corn syrup, brown sugar, or white sugar.
Gourmet Rice Dressing


Ingredients:
onion, celery, celery leaves, mushrooms, rice, butter, margarine, chicken broth, salt, poultry seasoning

Directions:
In skillet cook onions, celery, mushrooms and rice in butter until vegetables are tender and rice is golden.
Turn into buttered shallow 2 quart casserole.
Stir in chicken broth and seasonings.
Cover and bake at 350 degrees for 30-35 min, or until rice is tender and liquid is absorbed.
Fluff with fork; spoon into serving dish; sprinkle with alomonds. Enjoy!
ROASTED GARLIC & GREEN ONION FILLED CHERRY TOMATOES


Ingredients:
garlic, olive oil, tomatoes, cream cheese, green onions, chives, fresh lemon juice, chives

Directions:
Remove outer husk of garlic head, cut off top with stem so that tops of bulbs are exposed.  Place on aluminum foil, drizzle with olive oil and salt and pepper.  Close aluminum foil packet and place in 325F preheated oven for 45-60 minute  When bulb is soft, remove from oven and allow to cool.
Wash tomatoes.  Cut a tiny sliver off of the bottom of each one, just to ensure they stand up (be careful not to pierce the tomato].  Cut off top of each tomato and clean out insides.  If you have time you can sprinkle the insides with salt and place upside down on a rack to drain, but it's not necessary.
In a bowl, combine cream cheese, green onions or chives (or any other herb that goes well with roasted garlic] and lemon juice.  Take roasted heaad of garlic and squeeze paste from bulbs directly into bowl.  Mix well (I use the whisk attachment on a stand mixer, gets it blended nicely in no time].
Use the piping bag to fill each tomato.  Garnish as desired (sweet paprika and chives shown in picture].  Note: if storing overnight in fridge, you may want to remove the cheese a few minutes before filling the tomatoes to soften it up and make it easier to squeeze out with the piping bag; however, I found that there was still a lot of condensation which dripped on the plate and tomato, so I wrapped a paper towel around the tip to catch any dripping.
Spiced After-Dinner Coffee


Ingredients:
brewed coffee, sugar, whole cloves, cinnamon sticks, amaretto liqueur

Directions:
heat coffee, sugar, cloves and cinnamon sticks in a deep sauce pan over low heat for 10 minutes. Do Not Boil!
Stir in Amaretto.
Pour into mugs, serve with whipped cream. And decorate with orange rind strips if desired.
Creamy Garlic Chicken Pasta
Category: main-dish
By Misti Jackson

Farfalle pasta tossed with a creamy garlic sauce and chicken.

Ingredients:
1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon vegetable oil
4  skinless, boneless chicken breast halves
2 tablespoons butter
2 small onions, chopped
1 (4 ounce) can mushroom pieces and stems, drained
¼ cup butter
¼ cup all-purpose flour
2 ½ cups milk
1 ½ teaspoons crushed garlic
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and pour farfalle back into pot. Heat vegetable oil in a skillet over medium heat; cook chicken in the hot oil until no longer pink in the center and juices run clear, 10 to 15 minutes. Transfer chicken to a cutting board and slice into thin strips. Melt 2 tablespoons butter into the same skillet; cook and stir onions in the melted butter until transparent, 5 to 10 minutes. Stir mushrooms and chicken strips into onions; cook until heated through, about 5 minutes. Remove skillet from heat. Heat 1/4 cup butter in a large skillet; stir flour into melted butter until dissolved, about 1 minute. Slowly whisk milk into flour mixture until smooth; add garlic, salt, and pepper. Bring to a boil for 1 minute; reduce heat. Stir chicken mixture and garlic sauce into farfalle; cook and stir over medium-low heat until heated through, 2 to 3 minutes.

Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Yields: 6 servings

Calories: 561.2
Fat: 19.5 g
Saturated fat: 9.8 g
Carbohydrates: 66.5 g
Sugars: 8.6 g
Dietary fiber: 3.5 g
Protein: 30.9 g
Cholesterol: 83.4 mg
Sodium: 247.9 mg
Tellicherry Peppered Chavrie Sliders


Ingredients:
peppercorns, lean ground beef, plum tomatoes, watercress, extra virgin olive oil

Directions:
• Sprinkle cracked peppercorns on parchment paper and roll the Chavrie® Goat log in the peppercorns to evenly coat the exterior and refrigerate.
• With a 1 ½ oz. scoop separate the ground beef into 12 scant portions and hand form patty’s and refrigerate.
• Pre heat a grill to high.
• Slice the plum tomatoes in ½ inch slices set aside.
• Slice the Chavrie® Goat Log in ½ inch slices place on a sheet tray and refrigerate.
• Season the burgers with salt and pepper and grill for 2 minutes on each side.
• To assemble the slider lay out all the bottoms of the brioche rolls.
• Begin the stacking process by placing a cooked burger on each roll , top with Chavrie ® Goat log slice , plum tomato slice , watercress and drizzle with olive oil and top with roll.
• Serve warm.
Peanut Butter Honey Candy


Ingredients:
peanut butter, honey, powdered milk

Directions:
Combine peanut butter, honey, and powdered milk in mixing bowl.  Mix well; mixture will be thick.
Place 1 cup of crushed corn flakes in bottom of 9x11 dish, spread evenly.
Dump peanut butter mixture on top of crushed corn flakes, spread, and top with remaining crushed corn flakes.
VARIATIONS - You can roll the peanut butter mixture into balls and then coat with the corn flakes.
Honey Grilled Chicken
Category: meat-and-poultry
By Johanna Van Ness

Grilled chicken with a sweet kick.

Ingredients:
2 tablespoons butter or margarine
1 clove garlic, chopped
⅓ cup honey
1 tablespoon lemon juice
4  skinless, boneless chicken breast halves

Directions:
Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 269.3
Fat: 8.6 g
Saturated fat: 4.4 g
Carbohydrates: 23.9 g
Sugars: 23.3 g
Dietary fiber: 0.1 g
Protein: 24.7 g
Cholesterol: 82.5 mg
Sodium: 100.7 mg
Kiki's Mexican Chicken Salad
Category: salad
By KIKI810

I have many favorite chicken salad recipes, but my family and friends love spicy food.  That's when this salad fits the bill. Serve it as a side dish at BBQs or as an entree on a busy night after work.

Ingredients:
2 ½ cups shredded cooked chicken meat
½ cup julienned carrots
¼ cup julienned red bell pepper
¼ cup julienned jicama
¼ cup julienned red onion
2 (11 ounce) cans whole kernel corn, drained
1 cup cherry tomatoes, halved
3  avocados - peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro
½ cup sour cream
⅔ cup mayonnaise
2 tablespoons fresh lemon juice
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 (1.25 ounce) package taco seasoning
1 teaspoon hot pepper sauce

Directions:
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper,  , and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 6 servings

Calories: 607
Fat: 43.6 g
Saturated fat: 9 g
Carbohydrates: 37.8 g
Sugars: 6.4 g
Dietary fiber: 9.9 g
Protein: 22.1 g
Cholesterol: 61.5 mg
Sodium: 1139.6 mg
Double Peanut Butter Chocolate Chip Brownies


Ingredients:
butter, peanut butter, sugar, brown sugar, eggs, vanilla extract, flour, baking powder, salt, chocolate chips

Directions:
Preheat oven to 350°F.
In a large mixing bowl, beat butter and peanut butter.  Beat in sugar and brown sugar.  Add eggs one at a time, beating well after each addition, and then beat in vanilla.  Mixture will be fluffy and light.
In a medium bowl, stir together flour, baking powder and salt.  Add dry mixture to the large mixing bowl a little at a time until fully incorporated.
Fold in peanut butter chips and chocolate chips.
Spread evenly into a greased 13 x 9 x 2 inch baking pan.  Bake for 35 - 40 minutes or until lightly browned, and a toothpick inserted into the center comes out clean.
Cool for at least 1 hour before slicing.  Cut into 2-inch squares and serve.
Garam Masala Seared Salmon with Coconut-Curry Butter
Category: world-cuisine
By Ryan Nomura

Here's a new way to incorporate South Indian flavors. Try and get fresh wild king or Copper River salmon while they are in season. Fresh sockeye would also work, use whatever is the freshest available.

Ingredients:
¾ cup dry white wine
½ cup heavy cream
⅓ cup coconut milk
2 tablespoons curry powder
1 cup cold, unsalted butter, cut into pieces
kosher salt to taste
¼ cup vegetable oil
8 (6 ounce) fillets Alaskan king salmon
2 tablespoons garam masala
kosher salt to taste

Directions:
Pour white wine, cream, and coconut milk into a saucepan; season with curry powder.  Bring to a light boil over medium-high heat, then reduce heat to medium-low, and simmer until the liquid has reduced to 1/2 cup, about 10 minutes. When the liquid has reduced, turn heat to low, and whisk in the butter, a few cubes at a time, until all of the butter has incorporated.  Do not allow the mixture to boil or else it will separate.  When the butter has incorporated, season to taste with salt and set aside to keep warm. Heat the oil in a saute pan over medium-high heat until it begins to smoke.  While the oil is heating, lightly season both sides of the salmon with garam masala and salt. Sear the salmon in the hot oil for 3 to 4 minutes on one side, then turn over, and continue cooking for 2 to 3 minutes until done.  Briefly drain on paper towels to absorb excess oil, then serve immediately with the curry butter sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 604.5
Fat: 47.7 g
Saturated fat: 23.1 g
Carbohydrates: 3.2 g
Sugars: 0.3 g
Dietary fiber: 1.2 g
Protein: 36.9 g
Cholesterol: 156.1 mg
Sodium: 485.8 mg
Cabbage Spring Rolls


Ingredients:
carrots, garlic cloves, green onions, green cabbage, white pepper, cayenne pepper, rice wine

Directions:
Heat the 1 T of oil in a large pot. Add the garlic, onions, and carrots and cook for five minutes on medium heat. Add the cabbage, spices, and stir-fry sauce. Cook until cabbage is reduced and limp, approximately 10 to 15 minutes. Add the rice wine and cook until no longer sizzling, just a few minutes. Allow to cool partially before stuffing spring rolls.
The dough for spring rolls is different than the dough for egg rolls. I had to find spring roll wrappers at an Asian grocery store. They are vegan (which makes this recipe vegan!] but if you can't find any and don't worry about consuming eggs, egg roll wrappers will work as well.
Stuff the rolls according to the directions on the package, or by following these simple instructions; place a single wrapper on a flat surface so that a corner is facing you. Place 2 to 3 tablespoons of filling below the wrapper's midsection. Fold the bottom corner up so that it just encases the filling. Fold the sides in so the wrapper covers the filling and resembles an envelope with a long top. Press gently as you roll the filling upward, encasing it in the remaining dough.
If your dough doesn't stick, fill a small bowl with water and use it to lightly wet the dough as you fold during each step.
Deep fry three rolls at a time in a "Fry Daddy" deep fryer or pan fry in a non-stick pan in one half inch of oil, turning to cook thoroughly. Remove from oil while using either method when the dough has browned evenly but is still light in color. The dough will continue to brown once removed from heat.
Serve and enjoy!
NOTE: To freeze, place fresh, uncooked spring rolls in a plastic container, separating each roll with wax or parchment paper. You can do this by layering them or by wrapping them. If they touch, the dough will freeze together and ruin your rolls. Once frozen, you can transfer them to a smaller container without the paper. Thaw for several minutes prior to frying.