xiaoxl/recipe_data huggingface dataset:
Gingerbread Pancakes


Ingredients:
flour, baking powder, baking soda, salt, brown sugar, molasses, eggs, butter, milk, maple syrup

Directions:
Grease and preheat a large skillet on medium heat.
In a medium bowl, whisk together flour, RawSpiceBar’s German Gingerbread, baking powder, baking soda and salt.
In a large bowl, combine brown sugar, molasses, eggs, melted butter, and milk. Add dry ingredients to wet ingredients and combine, making sure not to over mix.
Pour 1/4 cup of batter onto skillet. Cook 1-2 minutes until bubbles form in the batter. Flip pancake and let it cook another minute or two until the second side is lightly browned. Repeat with remaining batter.
Serve with maple syrup and enjoy!
Simple Banana Bread
Category: breakfast-and-brunch
By Theresa Parker

I developed this recipe because I wanted a bread recipe, not cake-like, while living in a 10-foot trailer.  This recipe is very low in fat.

Ingredients:
4  ripe bananas, mashed
⅔ cup white sugar
2  eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 8x4 inch loaf pan and set aside. In a large bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, mash the bananas and stir in the eggs and sugar. Stir in the flour mixture and mix until just combined, then fold in the chopped nuts (optional). Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 55 to 65 minutes or until bread tests done. Remove from oven and cool on a rack for 10 minute, then remove from pan and cool completely. Slice and serve.

Prep time: 15 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 20 mins
Yields: 1 -8x4 inch loaf

Calories: 237.4
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 44.2 g
Sugars: 19.4 g
Dietary fiber: 2.3 g
Protein: 5.2 g
Cholesterol: 37.2 mg
Sodium: 180.1 mg
magic mushrooms


Ingredients:
butter, onion, mushrooms, basil, oregano, salt, garlic, Worcestershire sauce, lemon juice, sherry wine

Directions:
melt butter and saute onions till soft., add mushrooms, and remaining ingriedients., bring to a low simmer for 10-15 minutes., serve with steaks or chicken.
Ultimate Banana Bread


Ingredients:
all-purpose flour, baking soda, table salt, bananas, butter, eggs, light brown sugar, vanilla extract, walnuts, pecans, granulated sugar

Directions:
Preheat oven to 350°F Spray an 8 1/2 x 4 1/2 loaf pan with non-stick spray.
Whisk together flour, soda and salt in a large bowl.
Peel 5 bananas and place in a bowl. Cover with plastic wrap, poke several holes, and microwave 5 minutes until bananas are soft and release water. Dump into a strainer set over a sauce pot and let stand about 15 minutes, stirring occasionally. You should have 1/2 to 3/4 c liquid.
Transfer bananas to a bowl. Boil collected liquid over medium-high heat, until reduced down to 1/4 cup. Add syrup back to bananas and mash with a potato masher. Whisk in butter, eggs, brown sugar and vanilla.
Pour wet ingredients over dry ingredients. Stir until just barely combined, with a few streaks of flour showing. Add nuts and fold gently.
Transfer batter to prepared pan. Slice remaining banana into 1/4" slices on the bias. Arrange banana slices, overlapping, down the two long edges of the pan. Sprinkle top of banana slices and batter with sugar.
Bake in preheated oven, 55-75 minutes, until a tester inserted in the center comes out clean. Cool in pan 15 minutes, then remove from pan and let rest on a rack until completely cool. Tastes best the day its made, but will last up to 3 days if tightly wrapped in plastic wrap.
Creamy Green Bean Soup
Category: soups-stews-and-chili
By mindis

Creamy green bean soup my mother always made from fresh green beans out of the garden!

Ingredients:
8 cups water
2 pounds chopped fully-cooked ham
4 cups fresh green beans, trimmed and cut into 3/4-inch pieces
3 cups cubed potatoes
2  onions, sliced
1 cup cream
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Directions:
Place the water, ham,  green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 8 servings

Calories: 466.6
Fat: 32.2 g
Saturated fat: 14.4 g
Carbohydrates: 20.3 g
Sugars: 3.7 g
Dietary fiber: 4.1 g
Protein: 24.4 g
Cholesterol: 104.3 mg
Sodium: 1775.5 mg
Cajun Chicken and Andouille Pasta


Ingredients:
boneless skinless chicken breast, andouille sausage, butter, half-and-half, sun-dried tomato, red bell pepper, green pepper, red onion, salt, black pepper, dried basil, garlic cloves, parmesan cheese, pasta

Directions:
Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
Pour over hot pasta and toss with Parmesan cheese.
Rose Water Rice Pudding


Ingredients:
pudding rice, short-grain rice, caster sugar, cornstarch, rose water, ground cinnamon

Directions:
Place the pudding rice in a large non-stick saucepan.  Pour in enough water to cover the rice one inch above the level of the rice.
Bring to a boil and cook until rice is tender. Do not cover.
Add the milk and sugar.
Return to a boil and then reduce the heat and simmer.  Do not cover.
Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
While stirring the rice, slowly add the cornstarch mixture.
Mix in the rosewater and bring to a boil.  Do not cover.
Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
Cool at room temperature and then refrigerate for at least one hour.
Dust with cinnamon before serving and garnish with rose petals (if desired].
" Fish & Chips" Appetizer


Ingredients:
cream cheese, mayonnaise, parmesan cheese, smoked salmon, shallot, minced garlic cloves, lemons, dill, cayenne pepper, Tabasco sauce, flat leaf parsley

Directions:
Mix everything together in medium bowl except the salmon and fresh parsley.  Stir to combine.
Mix in salmon and about half the parsley.
Put a dollop on a chip and sprinkle with additional parsley.  Arrange on platter.
***Can be served in a bowl with chips on the side but I like the presentation of the chips already loaded.  Also, as mentioned above, you could warm it in an over at 350 until bubbly.  Enjoy!
Tomato Peach Towers


Ingredients:
tomatoes, sun-dried tomato pesto, basil leaves

Directions:
Trim the bottom ends off the peaches and trim the tops and bottoms off the tomatoes; discard or save for another use. Cut the peaches crosswise into five 1/2-inch-thick round slices, running the knife around the pits. Pop the slices off the pit, keeping the slices in order. Cut the tomatoes into five 1/2-inch-thick round slices, keeping the slices in order.
Place 1 bottommost peach slice on a serving dish and spread with 1 teaspoon pesto. Top with the bottommost tomato slice and then a basil leaf. Repeat the layering once, then top with the top peach slice to recreate a round fruit shape. Repeat once, then make 2 more towers, alternating the order of the slices so that you start and end with tomato slices, topping with the tomato tops.
Garnish the tops with small basil leaves.
Cinnamon Ice Cream
Category: desserts
By Elizabeth

This is a delicious treat. It reminds of the cinnamon ice cream I used to get at Ray's Ice Cream in Detroit!

Ingredients:
1 cup white sugar
1 ½ cups half-and-half cream
2  eggs, beaten
1 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Directions:
In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Prep time: 5 mins
Cook time: 15 mins
Total time: 1 hr 50 mins
Yields: 4 cups

Calories: 279.2
Fat: 17.5 g
Saturated fat: 10.5 g
Carbohydrates: 28.4 g
Sugars: 25.3 g
Dietary fiber: 0.3 g
Protein: 3.5 g
Cholesterol: 104 mg
Sodium: 47.5 mg
Chicken Cutlets Bolognese


Ingredients:
butter, chicken breasts, dried oregano, fresh ground pepper, prosciutto, mozzarella cheese, dry white wine

Directions:
In a large frying pan, melt butter over medium heat. Add chicken breast and cook for 3 minutes on each side. Season with oregano and pepper.
Place a slice of prosciutto and then a slice of cheese on each breast. Drizzle the wine all over.
Cover the pan and cook 5 minutes, until cheese is melted and chicken is cooked through.
Orzo with Everything


Ingredients:
orzo pasta, sun-dried tomato packed in oil, extra virgin olive oil, kalamata olive, radicchio, pine nuts, fresh basil, parmesan cheese, garlic

Directions:
Cook orzo in boiling salted water until just tender.
Drain well.
In a large bowl toss orzo, sun-dried tomatoes, oil, vinegar and olives.
Let stand until room temperature.
Mix chopped radiccho, pine nuts, chopped basil, Parmesan and garlic into orzo mixture.
Season to taste with salt and pepper.
(I find that the olives and tomatoes make further seasoning unnecessary, so taste first.] Serve at room temperature.
Maple Pecan Shortbread Squares
Category: desserts
By Tracey Lafave Kessler

These squares are my husband's favorite. We get some real, pure maple syrup from back home in Ontario, Canada, and they are just to die for. Hope you enjoy as much as we do.

Ingredients:
1 cup all-purpose flour
⅓ cup packed brown sugar
½ cup softened butter
1  egg
⅓ cup packed brown sugar
3 tablespoons pure maple syrup
½ cup chopped pecans

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Combine the flour and 1/3 cup brown sugar in a mixer. Mix in the softened butter until a dough has formed. Press into an ungreased 8x8-inch baking dish, and prick with a fork. Bake the shortbread in the preheated oven until golden brown, about 20 minutes. While the shortbread is baking, beat the egg in a mixing bowl along with 1/3 cup brown sugar, maple syrup, and pecans. Pour the pecan mixture over the hot crust, and return to the oven. Continue baking until firmed, 12 to 15 minutes. Remove from the oven, and immediately run a knife around the edges to prevent sticking. Cool completely, then cut into 1-inch squares to serve.

Prep time: 10 mins
Cook time: 35 mins
Total time: 2 hrs 15 mins
Yields: 16 pieces

Calories: 151.9
Fat: 8.6 g
Saturated fat: 4 g
Carbohydrates: 18 g
Sugars: 11.3 g
Dietary fiber: 0.5 g
Protein: 1.6 g
Cholesterol: 26.9 mg
Sodium: 48.3 mg
Low Gl Iced Coffee Frappé


Ingredients:
instant coffee, sugar, cold water, vanilla-flavored soymilk, low-fat milk, cinnamon

Directions:
"Combine the instant coffee, sugar, ice cubes, and water in a cocktail shaker or wide-mouth jar with tight fitting lid. Secure lid and shake vigorously until frothy, about 30 seconds. Pour into a tall glass, add the soy milk and stir to mix. Sprinkle the cinnamon and serve with a straw."
Homemade Chicken Gravy
Category: side-dish
By Chef John

Make an easy homemade gravy out of chicken stock, heavy cream, butter, and flour.

Ingredients:
½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper

Directions:
Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes.  Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 8 servings

Calories: 169.7
Fat: 15.6 g
Saturated fat: 9.7 g
Carbohydrates: 6.8 g
Sugars: 0.3 g
Dietary fiber: 0.3 g
Protein: 1.4 g
Cholesterol: 44.5 mg
Sodium: 346.1 mg
Ice Palace


Ingredients:
light rum, apricot brandy, lemon juice, orange

Directions:
Shake all ingredients (except orange slice] with ice and strain into a collins glass over ice cubes.
Garnish with the slice of orange and a cherry (if desired] and serve.
Crock-Pot Ribs


Ingredients:
black pepper, cayenne pepper, ground cumin, brown sugar, paprika, kosher salt, bacon, barbecue sauce

Directions:
Combine rub ingredients, mixing thoroughly.
Rub on all sides of ribs.
Wrap ribs in plastic wrap several times and place in refrigerator overnight.
Cut ribs into sections of 2-3 ribs.
Brush the meaty side of each rib section with barbecue sauce.
Arrange ribs on their sides in crock-pot. Place a layer of 4 bacon strips between the bottom layer of ribs and the top layer. Place the remaining bacon strips over the top. The goal is to not cover the meaty part of the ribs with the bacon, but instead to impart the bacon flavor into the ribs.
Cover; cook on low for 9 hours.
Remove ribs from crockpot and drain the juices.
Preheat oven to 450 degrees.
Place the ribs on cooking sheets and reapply a layer of barbecue sauce to the ribs.
Cook ribs in oven for 3-5 minutes to get a glaze on the surface.
Remove ribs from oven and serve, or place back in crockpot to keep warm.
Duggar Family Chocolate Mocha Heath Cloud Brownies


Ingredients:
instant coffee, hot water, milk, instant vanilla pudding, instant chocolate pudding mix, Cool Whip Topping

Directions:
Prepare brownies according to package directions for "cake-like" brownies.  Allow to cool.
Dissolve instant coffee in a tablespoon of hot water.  Mix together with milk, puddings and cool whip.  Spread on top of brownies.  Sprinkle heath bar pieces on top.
Keep refrigerated.
Cassoulet With Lots of Vegetables (Mark Bittman)


Ingredients:
olive oil, duck breast, garlic, leeks, onions, carrots, celery ribs, zucchini, green cabbage, chopped tomatoes, fresh parsley leaves, thyme leaves, bay leaves, white beans, cayenne pepper

Directions:
Heat the olive oil in a large saucepan over medium-high heat, add the meat, and cook, turning as needed, until the meat is deeply browned on all sides, about 10 minutes. Remove from the pan and drain off all but 2 tablespoons of the fat.
Turn the heat to medium and add the garlic, leeks or onions, carrots, celery, and zucchini or cabbage; and sprinkle with salt and pepper and cook until softened, about 5 minutes. Add the tomatoes, their liquid, the reserved meat, and the herbs and bring to a boil. Add the beans; bring to a boil again, stirring occasionally, then reduce the heat so the mixture bubbles gently but continuously. Cook for about 20 minutes, adding the liquid when the mixture gets thick and the vegetables are melting away.
Fish out the meat and remove the bones and skin as needed. Chop into chunks and return to the pot along with the cayenne. Cook another minute or two to warm through, then taste and adjust seasoning if necessary and serve.
Slow-Cooked Cassoulet. Start with dried beans. After browning the meat in Step 1, leave it in the pan and add 1/2 pound dry white beans (they’ll cook faster if you soak them first] and enough water or stock to just cover. Bring to a boil, then reduce the heat and cook, stirring occasionally, for about an hour. Meanwhile, in a separate pan with another 2 tablespoons of olive oil, cook the vegetables as directed in Step 2. Add them to the pot of beans along with the tomatoes and herbs. Bring to a boil, then reduce the heat to a gentle bubble and cook, stirring occasionally, until the beans are tender, adding more liquid as necessary to keep them moist. This will take anywhere from another 30 to 60 minutes, depending on the age of your dried beans.
Chocolate Chip Cookie Dough Fudge


Ingredients:
butter, brown sugar, flour, salt, powdered sugar, cream cheese, vanilla extract

Directions:
Line and 8 or 9 inch square pan with foil, leaving 1 inch overhand on all sides; lightly butter the foil.
Combine the butter and sugar in a small bowl; stir in the flour and 1/4 teaspoons of the salt.
Stir in 1/3 cup of the chocolate chips.
Form the dough into a ball; place on a piece of plastic wrap and flatten into a disc.
Wrap dough and freeze for 10 minutes, or until firm.
Unwrap dough; cut into 1/2 inch pieces; keep refrigerated.
Place the powdered sugar, cream cheese, vanilla, and remaining salt (1/4 tsp] in a large bowl; beat with an electric mixer on low speed until combined.
Scrape down sides of bowl; beat on medium speed until smooth.
Melt the remaining (1 cup] chocolate chips in a saucepan over low heat, stirring constantly.
Add the melted chocolate to the cream cheese mixture; beat just until blended.
Stir in the chilled cookie dough bits.
Spread the mixture evenly in the prepared pan; refrigerate until firm.
Remove from pan by lifting foil overhang handles; cut fudge into squares using a very sharp knife.
Store in an airtight container in the refrigerator.
Grilled Salmon With Blueberry Sauce


Ingredients:
honey, cornstarch, fresh blueberries, fresh chives, salmon steaks, olive oil, salt, ground black pepper

Directions:
Pour 1/2 cup chicken stock, vinegar, orange juice, and honey into a saucepan. Bring to a boil over high heat, then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.
Preheat grill or broiler to medium high-heat.
Brush salmon with oil, and season to taste with salt and pepper. Grill or broil until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.
Air Fryer Butterflied Shrimp
Category: uncategorized
By Soup Loving Nicole

Light, airy, crispy butterflied shrimp air-fried to perfection. You will not miss the oil in this I promise. Serve with cocktail sauce for dipping if desired.

Ingredients:
½ cup all-purpose flour
½ tablespoon seafood seasoning (such as Old Bay®)
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon dried parsley
⅛ teaspoon ground black pepper
1 pound large shrimp - peeled, deveined, and butterflied with tails on
2 medium eggs, beaten
1 ½ cups panko bread crumbs
nonstick cooking spray

Directions:
Preheat an air fryer to 400 degrees F (200 degrees C). Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine. Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd. Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.

Prep time: 10 mins
Cook time: 7 mins
Total time: 17 mins
Yields: 4 servings

Calories: 283.6
Fat: 4.9 g
Saturated fat: 1.4 g
Carbohydrates: 40.4 g
Sugars: 0.3 g
Dietary fiber: 0.5 g
Protein: 27.5 g
Cholesterol: 265.6 mg
Sodium: 765.8 mg
S'more Please!


Ingredients:
graham cracker, marshmallows, peanut butter

Directions:
Break the graham cracker in half.
Spread peanut butter over cracker (add more if desired -- i always desire!].
Place 1/2 Hershey's bar on top of peanut butter.
Place marshmallow on top of Hershey's bar.
Finally, put the other 1/2 of the graham cracker on top.
Eat, fall in love and enjoy!
Repeat steps 1-6 until satisfied.
Escarole Salad With Champagne Vinaigrette


Ingredients:
pecan halves, olive oil, champagne vinegar, Dijon mustard, shallots, salt, ground pepper, escarole

Directions:
Preheat oven to 325ºF. Line a baking sheet with foil. Spread pecans evenly over baking sheet in a single layer. Toast until pecans become fragrant, 5-7 minute Do not let burn. Remove from baking sheet and chop nuts in 1/2. Set aside.
In small container with lid, combine vinegar, oil, mustard, shallots, salt, and pepper. Secure and shake until emulsified and well blended.
Add escarole to large salad bowl. Drizzle dressing to toss. Sprinkle pecans over salad.
Sweet Potato Veggie Burgers


Ingredients:
cannellini, great northern beans, egg, panko breadcrumbs, sesame seeds, olive oil

Directions:
Heat oven to 400°F Line a rimmed baking sheet with foil. Place beans in large bowl; mash well with a fork or potato masher. Stir in potatoes, egg, 3/4 cup bread crumbs, Cajun seasoning, sesame seeds, salt and pepper. Form mixture into 4 patties.
Place remaining ½ cup bread crumbs in a shallow dish; carefully coat veggie patties. Place on prepared baking sheet; drizzle with oil.
Bake 20 minutes, until crisp and lightly browned.
Serving Ideas: •Serve burgers on soft wheat or sesame buns with sliced avocado, crisp Romaine leaves, and thinly sliced red onion. •Make open face sandwiches on thick slices of grainy bread, topped with sliced Muenster or Havarti cheese. •Place burger as a salad topper on a bed of leafy greens with tomato wedges and a tangy lemon vinaigrette dressing.
Thai Barbecue Sauce


Ingredients:
onion, fresh ginger, honey, tomato juice, plum sauce, hoisin sauce, Worcestershire sauce, Dijon mustard, soy sauce, fresh cilantro, fresh lemongrass, brown sugar, salt, pepper, paprika

Directions:
Heat the sesame oil and cook onion (be careful, sesame oil has a low flashpoint and burns easily].
Add ginger and cook 5 minutes.
Add remaining ingredients and cook 20 minutes.
Strain and cook another 20 minutes.
This will keep well in the refrigerator.
Tequila-Lime Grilled Chicken Breasts


Ingredients:
chicken breast halves, fresh cilantro, fresh lime juice, light brown sugar, jalapeno chile, garlic, kosher salt, fresh ground black pepper, lime zest

Directions:
With a sharp, heavy knife, cut each chicken breast in half crosswise for a total of 6 pieces. In a large glass or plastic bowl, combine cilantro, tequila, lime juice, brown sugar, chile, garlic, salt, and pepper. Add chicken and mix to coat with marinade. Cover and let stand at room temperature for 30 minutes. (Do not marinate longer, because the acid in the marinade will begin to “cook” the chicken.].
Prepare a gas or charcoal grill for direct, medium-high heat (you can hold your hand 1 to 2 inches above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions].
While grill heats, remove chicken from marinade, transfer to a platter, and pour marinade into a small bowl. Push your fingers under skin of each piece of chicken and rub meat with 1/2 teaspoons lime zest.
Place chicken skin side down on oiled cooking grate and brush with marinade; cover gas grill. Cook until skin is browned but not charred, 4 to 6 minutes. Turn chicken with a wide spatula, brush again with remaining marinade, and cook, turning as needed to prevent burning, until chicken is no longer pink at the bone (cut to test], about 10 minutes longer. Transfer to a clean platter.