xiaoxl/recipe_data huggingface dataset:
Anzac Biscuits I
Category: desserts
By Sharon McAllister

Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1.

Ingredients:
1 cup quick cooking oats
¾ cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda
1 cup white sugar
½ cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Directions:
Mix oats, flour, sugar and coconut together. In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup. Add butter mixture to the dry ingredients.  Drop by teaspoons on greased cookie sheets (or baking paper). Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Yields: 2 dozen

Calories: 221.6
Fat: 9.5 g
Saturated fat: 6.2 g
Carbohydrates: 32.9 g
Sugars: 18.9 g
Dietary fiber: 1.4 g
Protein: 2.2 g
Cholesterol: 20.3 mg
Sodium: 174.3 mg
Mennonite Traditional Baked Beans


Ingredients:
dried navy beans, salt, bay leaf, dry mustard, brown sugar, onion, ham bone, cooked ham, tomato juice

Directions:
Put beans in a large saucepan, pour in enough water to cover.  Soak beans overnight.
Drain beans, return to pan and add 3-4 cups fresh water.  Bring to a boil, reduce heat and cook until skins wrinkle; about 30 minutes.
In large covered roaster, combine salt, bay leaf, dry mustard, brown sugar, onion, ham bone and diced ham.
Drain beans and add to roaster.
Pour enough tomato juice over beans, just to cover.
Cover roaster and bake at 300°F for 4 hours, adding additional tomato juice or water, as necessary.
Ww Chocolate Chip Cookie Bars


Ingredients:
Egg Beaters egg substitute, brown sugar substitute, canned pumpkin, vanilla

Directions:
Mix all ingredients together.
Bake in a greased (pan spray] 9X13 pan, 350 degrees for 30-35 minute.
Pasta Puttanesca Perfecto


Ingredients:
rigatoni pasta, penne, extra virgin olive oil, garlic cloves, onion, salt, black pepper, fresh thyme, fresh basil, fresh oregano, diced tomatoes, bay leaf, crushed red pepper flakes, kalamata olives, capers

Directions:
Bring a large pot of water to boil and add a generous palmful of sea salt or kosher salt to the pot.  Add pasta and cook according to package directions until al dente.
While waiting for the water to boil, heat oil in a medium skillet.  Add garlic and cook for about 2 minutes, stirring occasionally, and making sure it does not burn.  Then add onion, salt,  pepper, fresh herbs and stir, cooking, for about 5 minutes.  Add the anchovies and their oil, raise the heat to medium-high, and cook for another 1-2 minutes, stirring until anchovies are dissolved.
Add tomatoes with their juice, as well as bay leaf and red pepper flakes.  Simmer for 5 minutes, then add olives and capers.  Simmer another 5-10 minutes, then taste and adjust seasonings.  Drain pasta and place in a large shallow bowl, then toss with the puttanesca sauce and serve.
Tomahawk Steak and Sauteed Spinach


Ingredients:
olive oil, garlic

Directions:
Heat the broiler to high heat. Sprinkle the steak with salt and pepper, and then place under the broiler until desired doneness is reached, about 8 minutes per side.
Meanwhile, heat some olive oil in a saute pan until hot. Saute the garlic, and then add the spinach, saute until just wilted, and season with salt and pepper. Serve alongside the steak.
Amaretto Cake


Ingredients:
eggs, instant vanilla pudding, amaretto liqueur, water, amaretto liqueur, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Grease and flour a 10 inch Bundt pan.
Sprinkle evenly with almonds to coat pan.
Combine cake mix, eggs, pudding, amaretto, water, oil, and almond extract and mix together well.
Pour batter into prepared Bundt pan.
Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from oven, and while cake is still warm and in the pan poke holes in the bottom and pour the Amaretto glaze into the holes and bottom of the cake.
Let the cake cool for at least 2 hours (the longer the better!] before removing from the pan.
To Make Amaretto Glaze: Combine the confectioners sugar and Amaretto.
Blend until smooth.
You can add more Amaretto as needed.
Creamy Chicken Rice Soup


Ingredients:
olive oil, chicken breasts, potatoes, celery, chicken broth, half-and-half

Directions:
Saute chicken, potatoes, and celery until potatoes become translucent.
Sprinkle soup mix and toss until everything is coated.
Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
Simmer over medium low heat until rice is tender.
Add cream or half and half and heat through.
Do not allow to boil.
Favorite Pancakes


Ingredients:
flour, baking powder, sugar, salt, egg, milk, shortening

Directions:
Sift together flour, baking powder, sugar, and salt.
Combine egg, milk and salad oil; add to dry ingredients stirring just until flour is moistened (batter will be lumpy].
Use a 1/4 cup measuring cup for 4-inch pancakes, or use a Tablespoon for dollar-size pancakes.
Makes about 12 dollar size or 8 4-inch pancakes.
Mean Chef's Buttermilk Scones


Ingredients:
all-purpose flour, sugar, salt, baking powder, baking soda, unsalted butter, buttermilk, raw sugar

Directions:
Put dry ingredients in food processor, pulse to mix.
Add butter, pulse until butter is in pieces about the size of a hazelnut.
Dump into bowl.
Pour in buttermilk and mix with a fork until a shaggy mass forms.
Form into a disk about 1 1/2 inches high, cut disk in half and in half again.
Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8.
Place on parchment lined sheet pan and freeze for 20 minutes Remove from freezer, brush tops with egg yolk/cream mixture sprinkle with sugar.
Bake for about 12 minutes at 400.
Vegan Puerto Rican Empanadas
Category: appetizers-and-snacks
By NYEco1

This updated Puerto Rican empanada recipe makes a perfect cure for any childhood craving of vegans or vegetarians.

Ingredients:
2 cups water
1 cup textured vegetable protein (TVP) granules
2 tablespoons soy sauce
3 cloves garlic, minced
1 (1.41 ounce) package sazon seasoning (such as Goya®)
1 teaspoon adobo sauce from canned chipotles, or to taste
½ teaspoon dried oregano
½ teaspoon ground cumin
¼ teaspoon cayenne pepper, or to taste
2 dashes liquid smoke, or to taste  (Optional)
2 tablespoons tomato paste
3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup warm water
¼ cup vegetable oil
1 (8 ounce) package shredded vegan white cheese, or to taste  (Optional)
1 cup vegetable oil

Directions:
Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well. Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings. Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 12 empanadas

Calories: 436.7
Fat: 28.4 g
Saturated fat: 6.6 g
Carbohydrates: 32 g
Sugars: 2.8 g
Dietary fiber: 4.1 g
Protein: 14.4 g
Sodium: 1215.8 mg
Simple Strawberry Cake


Ingredients:
fresh strawberries, sugar, gelatin, mini marshmallows, eggs, water, canola oil

Directions:
Toss berries with sugar. Place in bottom of a 9x13 baking dish.
Sprinkle gelatin over berries.
Sprinkle marshmallows in pan.
Combine eggs, cake mix, water and oil. Beat with electric mixer 2 minutes. Pour evenly in pan.
Bake at 350 for 30-35 minutes.
Let cool, and invert pan onto serving platter.
BREAKFAST BURRITOS


Ingredients:
avocado, lime juice, roma tomato, red onion, cilantro, ground cumin, sea salt, chorizo sausage, butter, eggs, black pepper, cheese, flour tortillas

Directions:
To make the salsa, combine all the ingredients in a small bowl; gently stir and set aside.
In a medium skillet over medium heat, add chorizo and cook until browned, stirring often, about 7 to 8 minutes. Remove meat with a slotted spoon and transfer to a plate lined with paper towel; set aside.
In another skillet over medium heat, add butter and when melted and sizzling, add peppers; sauté until almost soft, about 3 minutes. Add beaten eggs and season with black pepper and hot sauce. Cook a minute before adding cheese; stir until melted and eggs cooked, about 2 minutes.
Spoon egg mixture in the middle on each tortilla followed with chorizo and then salsa. Fold in the sides and roll over, keeping in tight.
Using a panini press, brush the bottom with clarified butter over medium heat. When hot, place burritos, seam side down, and cover with the lid. Cook them until golden brown, about 2 ½ to 3 minutes. Flip them over, place lid on top and cook for another 2 minutes or until golden brown. Serve immediately. Makes 4 burritos.
Amy's Meatloaf


Ingredients:
milk, Worcestershire sauce, salt, ground mustard, pepper, garlic clove, egg, onion, ketchup

Directions:
Preheat oven to 350 degrees Fahrenheit., Mix all ingredients except ketchup., Spread mixture into ungreased loaf pan., Spread ketchup on top., Bake uncovered for 1 hour to 1 hour 15 minutes.
Sweet Potato & Kale Colcannon


Ingredients:
bacon, sweet potatoes, sweet potatoes, kosher salt, garlic clove, fresh kale, butter, ground black pepper

Directions:
Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet.
Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes.
While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat.
Drain sweet potatoes and return to them to their pan. Add butter or vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste]. Serve.
Omega 3 Casserole


Ingredients:
pink salmon, flax seed meal, walnuts, fresh lemon juice, ground cardamom, egg, celery rib, mayonnaise, Dijon mustard, panko breadcrumbs, paprika, cheddar cheese, butter

Directions:
Preheat oven to 300 degrees F.
In a large bowl, flake apart the salmon and remove any large bones.  Mix in the flax meal, walnuts, lemon juice, jalapenos, celery, onion, cardamom, and Lawry's.
In a little bowl, beat your egg then mix in mayonnaise and dijon mustard.  Add mayo mix to the salmon mix and blend well.
Pour the salmon mix into a lightly greased 8X11 glass baking dish.
In a medium bowl;  mix the breadcrumbs, cheese, paprika, and melted butter then sprinkle over the salmon.
Bake, uncovered, for 40 minutes or until heated through.
Basil Lemonade


Ingredients:
fresh basil leaf, sugar, water, fresh lemon juice, fresh basil

Directions:
In a 1 1/2- to 2-quart glass measure or bowl, combine basil leaves (see notes] and sugar.
With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add water and lemon juice.
Stir until sugar is dissolved, 1 to 2 minutes.
Taste and add more sugar if desired. Pour through a fine strainer into ice-filled glasses. Garnish with sprigs of fresh basil.
Weird Salad


Ingredients:
green pepper, celery, green onion, whole kernel corn, green beans, diced pimentos, sugar, salt, pepper, cider vinegar, canola oil

Directions:
In large bowl, combine:  green pepper, celery, green onions, pimento, green beans and corn.
In small bowl, blend remaining ingredients and pour over vegetables.
Cover and refrigerate several hours or overnight.
Nutella® Coffee Shake
Category: drinks
By Laura Amanda

You can tweak this with low-fat and low-calorie ingredients. Sometimes I like to add whipped cream and caramel as a topping.

Ingredients:
2 cups ice cubes
1 ½ cups milk
3 tablespoons white sugar
2 tablespoons chocolate-hazelnut spread (such as Nutella®)
4 teaspoons instant coffee granules
1 tablespoon vanilla extract

Directions:
Blend ice, milk, sugar, chocolate-hazelnut spread, instant coffee, and vanilla extract together in a blender until desired consistency is reached, about 30 seconds.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 266.8
Fat: 8.1 g
Saturated fat: 2.8 g
Carbohydrates: 38.3 g
Sugars: 36.6 g
Protein: 7.3 g
Cholesterol: 14.6 mg
Sodium: 91.2 mg
Steak & Spinach Triangles


Ingredients:
onion, spinach, cream cheese, garlic powder

Directions:
Cook the steak according to the package. Place in a large bowl and set aside. Saute the onion in a skillet over medium heat until softened. Add the spinach and cook until slightly wilted; add the mixture in with the steak. Stir in the neuchâtel cheese and garlic powder.
When your dough is ready, divided into 4 balls. Cover three of the dough balls and lay the fourth on a floured surface. Roll each into a large rectangle. Use a pizza cutter to make 3 inch squares. Place ½ tablespoon of the filling into the center of each square and fold to form a triangle. Press to seal the edges. Place them on a baking sheet. Let rise in a draft free place for about 25 minutes.
Preheat the oven to 350°F.
Bake at 10 to 15 minutes. Brush the tops with butter, if desired.
Sausage Stuffing Balls
Category: appetizers-and-snacks
By GINGERCHANCEFELIX

This baked sausage ball recipe was given to me by my cousin. They are appetizers, but they also make great meatballs.

Ingredients:
½ cup herb-seasoned dry bread stuffing mix
¾ cup hot water
1 pound ground pork sausage
½ cup finely chopped onion
½ cup finely chopped celery
1  egg, beaten
½ teaspoon baking powder

Directions:
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder. Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes. Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 20 sausage balls

Calories: 119.6
Fat: 9.6 g
Saturated fat: 3.4 g
Carbohydrates: 4.6 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 3.6 g
Cholesterol: 24.8 mg
Sodium: 245.8 mg
Chambord Royale


Ingredients:
Chambord raspberry liquor, vodka, cranberry juice

Directions:
Mix all ingredients over ice., Shake., Pour into a glass and garnish with a lemon, if desisred.
Pepper Jelly Appetizer
Category: appetizers-and-snacks
By Donatella

It has a sweet and slight pepper taste. Anyone that tries this loves it and it doesn't get much easier! You should be able to find the jelly in the jelly section at your local grocery store. Serve with crackers.

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup mild pepper jelly

Directions:
Spread jelly over the block of cream cheese. Serve with your favorite crackers.

Prep time: 2 mins
Total time: 2 mins
Yields: 6 servings

Calories: 196.8
Fat: 13 g
Saturated fat: 8.2 g
Carbohydrates: 18.5 g
Sugars: 12.9 g
Dietary fiber: 0.3 g
Protein: 2.9 g
Cholesterol: 41.1 mg
Sodium: 118 mg
Apple Cinnamon Snack Cake


Ingredients:
eggs, vanilla, Splenda sugar substitute, flour, baking powder, cinnamon, apples

Directions:
Preheat oven to 350 degrees.
Spray a  9x9 baking pan with cooking spray.
Chop up your apples into bite size pieces.
Beat the eggs until fluffy.
Combine splenda, flour, baking powder and cinnamon in a separate bowl. Whisk together.
Combine wet and dry ingredients together.
Spread 1/2 of the apples in bottom of pan.
Pour over batter. Work the batter around the pan with a spatula.
Place the remaining apples on top and gently press them down into batter.  Bake for about 25 minutes or until golden.
Pasta Mezzanotte


Ingredients:
salt, angel hair pasta, extra virgin olive oil, garlic cloves, red pepper flakes, fresh parsley leaves, parmigiano-reggiano cheese

Directions:
Bring a large pot of water to the boil.
Add a generous amount of salt to the water and then add the pasta.
Cook the pasta, according to package directions, until al dente.
Drain pasta and set aside; it will only take a few minutes to prepare sauce.
Heat olive oil in a medium skillet over medium-heat.
Add garlic and red pepper flakes, and saute until fragrant and garlic is just beginning to turn golden.
DO NOT LET GARLIC BURN!
Add pasta to skillet, and then add parsley and cheese.
Toss together until the pasta is coated with sauce.
Serve immediately.
PHILADELPHIA New York Cheesecake III
Category: trusted-brands-recipes-and-tips
By Philadelphia

Classics never go out of style - this rich and creamy cheesecake is, as always, irresistible.

Ingredients:
1 ¼ cups HONEY MAID Graham Cracker Crumbs
¼ cup butter, melted
5 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
3 tablespoons flour
1 tablespoon vanilla
1 cup sour cream
4  large eggs eggs
1 (19 ounce) can cherry pie filling

Directions:
Heat oven to 325 degrees F if using a silver 9 inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 minutes. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 1 hour 10 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with pie filling before serving. Store leftover cheesecake in refrigerator.

Prep time: 15 mins
Total time: 5 hrs 25 mins
Yields: 16 servings

Calories: 424.4
Fat: 30.5 g
Saturated fat: 16.7 g
Carbohydrates: 33.8 g
Sugars: 14.4 g
Dietary fiber: 0.2 g
Protein: 7.8 g
Cholesterol: 148.7 mg
Sodium: 407.7 mg
LaWanna's Mango Salsa on Tilapia Fillets
Category: seafood
By Allen Goforth

A delicious fruity salsa topping to serve over fish or chicken, from a friend in Florida.  I always use whatever that I have left in a mixed greens salad the next day. Use any kind of fish -- I use tilapia or salmon. The fish may also be grilled, which is what I prefer. If I can't find a good fresh pineapple, I will use canned pineapple tidbits.

Ingredients:
½  fresh pineapple - peeled, cored, and chopped
½ pound strawberries, quartered
3  kiwifruit, peeled and diced
1 large mango - peeled, seeded and diced
½ cup grape tomatoes
2 tablespoons finely chopped fresh cilantro
1 tablespoon balsamic vinegar
1 ½ pounds tilapia fillets
½ teaspoon seasoned pepper blend

Directions:
In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar. Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.

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

Calories: 308.3
Fat: 3.1 g
Saturated fat: 0.6 g
Carbohydrates: 35.3 g
Sugars: 25.5 g
Dietary fiber: 5.3 g
Protein: 36.9 g
Cholesterol: 62.5 mg
Sodium: 83.5 mg
Basic Home Fries


Ingredients:
extra virgin olive oil, potatoes, salt, onions, dried basil, dried thyme, bell pepper, garlic, fresh ground black pepper, sour cream, scallion, salsa, ketchup

Directions:
If you like, scrub potatoes and cut into 1/2" cubes. Place in pan with water to cover and bring to a boil. Cook until just tender, then drain and set aside. You may prep in advance, store them in fresh water in a tightly covered container in the reefigerator. Drain and dry completely befroe using. You don't need to bring to room temperature. I sometimes skip this part and cut smaller and throw into pan.
Place a 10" skillet  or saute pan over medium heat on stovetop. After a few minutes, add 1 tbls. of the olive oil(or enough to cover the bottom of the pan, wait about 10 seconds, then swirl to coat pan. Turn the heat up to medium high and add half the potatoes, spreading them into a single layer in the hot oil. Let cook a few minutes, then turn down the heat to medium and let cook, without stirring for 5-8 minutes. Resist stirring.
Sprinkle  in about 1/8 teaspoon of the salt and turn the potatoes over, using a metal spatula. I check to make sure they are getting nice and brown and crispy on the underside before turning. If they are not, let cook a few more minutes. Spread into a single layer  and cook without stirring for another 5-10 minutes, or until golden brown. Scrape from the bottom to loosen the potatoes, and toss them around in the pan. Cook for another minute or two, then move them to a bowl, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. or so of the oil and another 1/8 teaspoons salt.
After cooking the potatoes, scrape out the pan and wipe with a damp paper towel.(I sometimes skip wiping out the pan if it is fairly clean]. Return pan to heat and when hot, add remaining tbls. of oil. You can also melt in a little margarine or butter if you like. Wait 10 seconds, then swirl to coat bottom of pan.
Add the onions and saute over medium heat for 5-10 minutes, or until it becomes very soft. Sprinkle in the remaining 1/4 teaspoons salt, along with herbs, bell peppers, and garlic. Continue to cook, stirring often, for another 5 minutes or so.
Return the potatoes to the pan and stir them into the onion mixture. Saute over medium heat for another 5-10 minutes(more if needed], or until everything is done to your liking.
Taste to adjust the salt, and grind in some fresh black pepper.
Serve hot or warm, topped with your favorite toppiings. Enjoy!