xiaoxl/recipe_data huggingface dataset:
Low-Fat Oatmeal Apricot Cookies


Ingredients:
sugar, brown sugar, margarine, unsweetened applesauce, eggs, vanilla extract, whole wheat flour, rolled oats

Directions:
Preheat oven to 350 degrees., Beat together wet ingredients., Stir in dry ingredients., Drop onto prepared cookie sheet and flatten a bit with a spoon., Bake for approximately 8 minutes or until done.
Jalapeno-Lime Shortbread Cookies
Category: desserts
By Diane Stone

Shortbread jalapeno cookies are sweet and tangy, with just a little burn at the end.

Ingredients:
2 cups all-purpose flour
1 cup butter
⅔ cup white sugar
1 tablespoon grated fresh jalapeno
1  lime, zested and juiced
½ teaspoon salt
1 cup confectioners' sugar
¼ cup lime juice
½ tablespoon grated fresh jalapeno, or more to taste
1  lime, zested

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Mix flour, butter, sugar, jalapeno, lime zest and juice, and salt together in a large bowl. Roll dough into 1-inch balls and place on ungreased cookie sheets; flatten slightly with a thumb print to accommodate icing. Bake in the preheated oven until golden and set, 8 to 10 minutes. Remove cookies from the oven and let cool at least 10 minutes. Combine confectioners' sugar, lime juice, jalapeno, and lime zest in a bowl. Drizzle icing onto cooled cookies.

Prep time: 15 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 2 dozen cookies

Calories: 150
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 19.5 g
Sugars: 10.8 g
Dietary fiber: 0.5 g
Protein: 1.2 g
Cholesterol: 20.3 mg
Sodium: 103.4 mg
Cold Spinach Dip


Ingredients:
frozen spinach, sour cream, mayonnaise, cream cheese, green onion, parmesan cheese, artichoke hearts

Directions:
Allow cream cheese to warm to room temperature so it mixes easier with other ingredients.
Thaw, drain and squeeze dry spinach.
Chop green onions and artichokes hearts.
Combine cream cheese, sour cream, mayonnaise, vegetable soup mix, cream cheese, parmesan cheese, and onions (and artichoke hearts if desired].  Chill for at least two hours.
Serve with bread cubes or crackers.  I like mine cold with vegetable flavor crackers.
Bittersweet Decadence Cookies


Ingredients:
all-purpose flour, baking powder, salt, bittersweet chocolate, unsalted butter, eggs, sugar, pure vanilla extract, walnuts, bittersweet chocolate

Directions:
Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees.
Line 2 cookie sheets with parchment or wax paper.
In a small bowl, mix flour, baking powder and salt thoroughly; set aside.
Place 8 ounces of chocolate and the butter in a large heatproof bowl in a wide skillet of barely simmering water and stir frequently just until melted and smooth. Remove the chocolate from the skillet and set it aside.
Leave the heat on under skillet.
In a large heatproof bowl, whisk eggs, sugar and vanilla thoroughly.
Set the bowl in the skillet and stir until the mixture is lukewarm.
Stir the egg mixture into the warm (not hot] chocolate.
Stir in the flour mixture, then the nuts and chocolate chunks.
Scoop slightly rounded tablespoons of batter 1 1/2 inches apart onto cookie sheets.
Bake until the surface of the cookies looks dry and set, but the center is still gooey, 12 to 14 minutes.
If you used parchment or wax paper, carefully slide the cookies, still on paper, onto racks, or set the pans on the racks. Otherwise, let the cookies firm up on the pans for a minute, then transfer them to the racks with a metal pancake turner.
Let cool completely.
Store in a tightly sealed container.
Sausage and Cabbage Soup for the Crock-Pot


Ingredients:
Polish sausage, extra virgin olive oil, chicken broth, water, green cabbage, carrots, garlic cloves, caraway seeds, garlic powder, black pepper

Directions:
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
Asparagus Nicoise


Ingredients:
asparagus, grape tomatoes, kalamata olive

Directions:
Heat a grill to medium-high.
Meanwhile, toss the asparagus with 1 tablespoon oil and sprinkle with salt and pepper. Place the tomatoes in a large sheet of heavy-duty foil. Toss with the remaining tablespoon oil. Sprinkle with salt and pepper. Fold and seal to form a pouch.
Grill the pouch of tomatoes until they char slightly and some burst, about 13 minutes. Grill the asparagus next to the tomato pouch, turning, until charred and tender, about 8 minutes.
Transfer the asparagus to a serving platter. Carefully open the tomato packet and pour the tomatoes with their juices all over the asparagus. Top with the olives.
Pollo Lucas Tacos - Chicken Tacos


Ingredients:
boneless skinless chicken breasts, boneless skinless chicken thighs, fresh lemon juice, kosher salt, Mexican oregano, garlic cloves, olive oil, chile, sugar, kosher salt, corn tortilla, pico de gallo

Directions:
In a nonreactive bowl, combine the chicken, lemon juice, salt, oregano, garlic, and oil; mix thoroughly. Refrigerate for up to 4 hours.
To make the Lucas spice: Stir together the ground chile, sugar, and salt in a small bowl. Set aside.
Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Grill the chicken on both sides and then dust lightly with the spice mix. Grill 2 minutes more on each side.
Remove to a platter. Cut into thin strips or dice.
To serve, smear some beans inside a tortilla. Stud with the chicken and top with a small amount of guacamole and pico de gallo.
Note: The chicken may be roasted instead of grilled.
Spanish Omelette With Parsnip


Ingredients:
eggs, coconut oil, parsnip, red onion, spring onion, spinach, lemon juice, parsley

Directions:
Add 1 teaspoon of coconut oil to a frying pan and gently fry the red onion and chopped parsnip for 5 minutes (until softened], then add in the spring onion and fry for a further 2 minutes.
Add the eggs, egg whites and lemon juice to a mixing bowl and whisk, then add in the vegetables from the frying pan and the spinach.
Add another teaspoon of coconut oil back into the frying pan and pour in the egg mixture. Fry for 1-2 minutes (until the bottom has browned slightly] then flip and fry the other side.
Garnish with fresh parsley and serve.
Roasted Fennel, Mushroom, & Tomato With Dill


Ingredients:
olive oil, red onion, mushroom, fennel bulb, tomatoes, zucchini, salt, pepper, dried dill

Directions:
Slice red onion and fennel, chunk mushrooms,tomato and zucchini.
Drizzle olive oil into a 9x13 oven proof casserole dish, add salt, pepper and dill.
Add prepared vegetables and toss gently until well coated.
Place in a 400F oven, bottom rack, stirring occasionally, cook for 8 - 12 minutes.
Tomato & Mozzarella Pasta Salad


Ingredients:
red wine vinegar, olive oil, fresh basil, fresh oregano, red pepper flakes, dry pasta, red onion, roma tomatoes, fresh mozzarella cheese

Directions:
In a small bowl, whisk together dressing ingredients; set aside.
Cook pasta, rinse with cold water and drain.
In large bowl gently toss together pasta and vegetables.
Pour dressing over and toss gently.
Cover, refrigerate 1 hour to blend flavors.
Leek and Thyme Soup


Ingredients:
leeks, potato, butter, fresh thyme, milk, salt, pepper, heavy cream

Directions:
Melt butter in large saucepan.
Add leeks and sprig of thyme, cover and cook 4-5 min until soft.
Add potato and just enough cold water to cover vegetables.
Cover and cook on low 30 minutes.
Stir in milk and season with salt and pepper.
Cover and simmer 30 min more; some of potato breaks up, leaving you with a thick semi-pureed effect.
Remove sprig of thyme: the leaves will have fallen into the soup.
Dish up 4 servings into soup bowls; just before serving stir 1 Tbs cream into each bowl.
Crunchy Healthy Sandwich


Ingredients:
lettuce, carrots, red capsicums, pimientos, tomatoes, plum puree, tomato sauce, salt, pepper, dry basil, yogurt

Directions:
Shred all the vegetables., Mix with yogurt and seasoning., Apply yogurt on the bread slices., Place lettuce leaf and then the filling., Mix plum puree and little tomato sauce and serve along with the sandwich.
"Healthy for them" yogurt popsicles


Ingredients:
milk, plain yogurt

Directions:
Mix all the ingredients using a blender., Pour into popsicle molds., Freeze and enjoy!
Sticky Boozy Bacon


Ingredients:
bacon, pure maple syrup

Directions:
Cook bacon in a large skillet over medium high heat until fat is reduced and the bacon is almost crisp.
Drain renderings and reduce to medium.  Add maple syrup and whiskey and cook until liquid thickens (about a minute].
Serve with ANYTHING - but it's super awesome with french toast -- .
Roast Chicken Legs With Lemon & Thyme


Ingredients:
chicken thighs, extra virgin olive oil, fresh thyme, garlic cloves, salt, black pepper, lemon slices

Directions:
Put oven rack in upper third of oven and preheat oven to 500°F.
Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch] shallow heavy baking pan (1 inch deep].
Bake chicken 10 minutes, then add lemon slices to pan (or slip under skin for added flavour]. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
Pumpkin Salad (Tirshi)


Ingredients:
pumpkin puree, paprika, garlic cloves, ground cinnamon, lemon juice, salt

Directions:
Cut the the pumpkin (or winter squash] in half.
Place cut side down on a foil-lined baking sheet.
Bake at 350°F for 1 hour or until tender.
Separate pulp from skin and seeds.
Mash pulp to make purée.
Mix pumpkin purée with remaining ingredients, blending well.
Refrigerate.
Serve chilled with cous cous.
Rainy Day Yellow Cake


Ingredients:
eggs, butter, granulated sugar, vanilla extract, all-purpose flour, baking powder, baking soda, salt, buttermilk

Directions:
Heat the oven to 350°F Prepare a 9- by 13-inch pan by greasing it and dusting it with flour.
In a medium-sized mixing bowl, beat the egg whites with an electric mixer until stiff but not dry.
Set aside.
KIDS' COOKING SKILLS: Use this recipe to teach your kids how to cream butter and sugar and decorate a cake using a pastry bag.
In a separate mixing bowl, cream the butter for 1 to 2 minutes; add the sugar and cream for another 2 minutes.
Add the egg yolks all at once and beat for another minute or until the mixture appears light and fluffy.
Beat in the vanilla extract.
Measure the flour using a dry measuring cup and pour it into another mixing bowl.
Ask your child to measure the baking powder, baking soda, and salt, carefully leveling each with a knife, and then stir them into the flour.
Measure the buttermilk in a liquid measuring cup.
Add about a third of the flour mixture to the butter-sugar mixture and mix well.
Then, mixing (but not overbeating] after each new addition, add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour.
Fold the stiff egg whites into the batter with a rubber spatula.
Pour the batter into the prepared pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Set on a rack to cool.
Ice the cooled cake with any of the frostings (except decorators'] in this article.
Then prepare a batch of decorators' frosting, which is slightly stiffer than the others.
Divide it into four small bowls and mix in food coloring.
Spoon the desired color into a pastry bag (place the coupler base into the bag first, then roll the bag down so the frosting goes into the bottom].
Attach the desired tip by screwing on the coupler ring.
To create a rainy day scene, use a drawing tip to outline clouds, raindrops, grass, and a simple figure holding an umbrella.
For best results, wash out the tip each time you switch colors.
To make flowers, use a star tip for the petals and a leaf tip for leaves.
With the tip of your choice, pipe a border around the whole scene, if desired.
Asian Twist Chicken Wings
Category: appetizers-and-snacks
By Erin

Tender juicy chicken wings, with a crisp outside and Asian twist. A gourmet original, don't get overwhelmed with the ingredients, change them to suit your taste.

Ingredients:
2  sun-dried tomatoes
¼ cup white wine
¼ cup barbeque sauce
1 teaspoon sesame oil
1 tablespoon hot pepper sauce
2 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 tablespoon honey
1 tablespoon cornstarch
20  chicken wings
2 teaspoons minced garlic
1 teaspoon chili powder
salt and pepper to taste
1  lime, cut into wedges
1 ½ teaspoons sesame seeds

Directions:
Place the sun-dried tomatoes and white wine into a blender; puree until smooth, then pour into a saucepan. Stir in the barbeque sauce, sesame oil, hot pepper sauce, soy sauce, vinegar, honey, and cornstarch. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for several minutes until thickened. Remove from heat, and allow to cool. While the marinade is cooling, pierce the chicken wings using a fork, and place into a mixing bowl. Toss the chicken wings with the garlic, chili powder, salt, and pepper. Pour the cooled marinade over the wings, and stir to coat. Cover, and refrigerate at least 2 hours. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken wings from the marinade, and shake off excess. Discard the remaining marinade. Cook the wings on the preheated grill until no longer pink at the bone, about 20 minutes. Turn the wings frequently as they cook to ensure even cooking. Place the cooked wings on a serving platter; squeeze the lime wedges over the wings, and sprinkle with sesame seeds to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 3 hrs
Yields: 20 wings

Calories: 341.5
Fat: 19.5 g
Saturated fat: 5.2 g
Carbohydrates: 13 g
Sugars: 7.5 g
Dietary fiber: 0.9 g
Protein: 25.7 g
Cholesterol: 77.3 mg
Sodium: 673.6 mg
Lemon Cranberry Whole Wheat Muffins
Category: bread
By Patricia Foreman

These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.

Ingredients:
2 cups whole wheat flour
¾ cup white sugar
2 tablespoons ground flax seed
1 tablespoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2  eggs
1 cup milk
½ cup unsweetened applesauce
2 tablespoons fresh lemon juice
1 tablespoon canola oil
1 ½ cups halved cranberries

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners. Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr 35 mins
Yields: 12 muffins

Calories: 171.2
Fat: 3.6 g
Saturated fat: 0.7 g
Carbohydrates: 32 g
Sugars: 15.3 g
Dietary fiber: 3.8 g
Protein: 4.9 g
Cholesterol: 32.6 mg
Sodium: 273.1 mg
Sophisticated Mushroom Barley Soup Slow Cooker


Ingredients:
boiling water, butter, onions, garlic, salt, black peppercorns, button mushrooms, pearl barley, water, bay leaf, soya sauce, green onions, parsley

Directions:
In a heatproof bowl, combine boiling water and dried mushrooms.
Let stand for 30 minutes, then strain through a fine sieve, reserving liquid.
Chop mushrooms finely and set aside.
In a skillet, over medium heat, melt 1 tablespoons butter.
Add onions and cook until soft.
Add garlic, salt and pepper and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid.
Add dried mushrooms, toss to combine and cook for 1 minute.
Transfer mixture to slow cooker stoneware.
Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Discard bay leaf.
Ladle into individual bowls and garnish with chopped green onions ro parsley, if using.
KFC Easy Copycat Coleslaw


Ingredients:
sugar, salt, ground pepper, milk, mayonnaise, sour cream, white vinegar, lemon juice, onion, paprika

Directions:
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note:  Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture.  Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
Poorman's Toffee


Ingredients:
chocolate chips, brown sugar, butter, walnuts

Directions:
Cover a cookie sheet with aluminum foil, then line with crackers.
Preheat oven to 350* F.
In a sauce pan, melt butter and brown sugar over medium heat until it reaches hard ball texture - 250*F on a candy thermomator OR  if you don't have one when a small amount is dripped into chilled water a ball is formed that is rigid but still pliable.
Pour the mixture over crackers and put in the oven until bubblely (about 5 minutes].
Take out and sprinkle chocolate chips over crackers and candy then return to oven until the chocolate chips melt a little (2 - 5 min].
Remove from oven again and spread chocolate evenly around, sprinkle with walnuts if you wish.
Chill in the refrigerator for 1 1/2 to 2 hours then peel off foil and break or cut into pieces.
Pizza Pot Pie


Ingredients:
Italian sausage, mozzarella cheese, parmesan cheese, egg, parmesan cheese

Directions:
Stir sauce into cooked meat.  Spoon into 13 X 9 inch pan.  Top with mozzarella and 1/2 cup of the parmesan.
Roll out crust into 13 X 9 inch rectangle.  Place over cheese and meat mixture.  Seal edges.
With knife cut small slit into crust to vent.  Brush with egg and sprinkle with remaining parmesan cheese.
Bake for 30-35 minutes until browned on top.  Let stand 5 minutes before serving.
Instant Mega-Healthy Gingered Rhubarb & Strawberry Piece


Ingredients:
rhubarb, fresh rhubarb, artificial sweetener, ground ginger, nonfat plain yogurt

Directions:
Place slice of white bread onto the plate it's to be served on.
In a small plastic tub spoon the rhubarb pieces and add a good measure of ground ginger.  Add granulated sweetener to taste.
Gently stir the rhubarb breaking it up rather to make a sweetened and quite lumpy paste.
Spoon rhubarb out over the bread.
Dot little blobs of strawberry jam in places on top of the rhubarb.  Don't spread it or it'll drown the flavour of the rhubarb!
In plastic tub add some yoghurt - and sweeten with the granulated sweetener - to taste.
Dot little blobs of sweetened yoghurt onto the slice to give little creamy spots.
Sprinkle a little more ground ginger across the top.
Eat!
Considering how weird it sounds it's amazing how nice it is!
If you're not worried about the calories you could always use canned/fresh rhubarb that's already sweetened with sugar or honey or similar plus a nice thick cream or creme fraiche.
I suggest used plastic individual yoghurt pots that have been washed and kept for mixing in as being such thin plastic they won't warm up what you put in them for the short time it's there.
In the UK, ASDA stores (part of the Walmart Group] sell a canned rhubarb (in 525g large cans] that is almost nothing but rhubarb, virtually no juice and no sugar.  It's 6 (yes SIX!] calories per 100g and is has a wonderful full flavour. It's pretty sour so you'll want to add quite a bit of sweetener.  I always keep a can of it in the fridge ready to use.
Louisiana Mashed Eggplant Patties


Ingredients:
eggplant, eggs, parsley flakes, fresh garlic, salt, pepper, lemon juice, shortening, olive oil

Directions:
In a 2 quart saucepan heat water.
Peel and cube eggplant.
Drop into boiling water. Cover and cook until tender.
While eggplant is cooking, mix  all ingredients except lemon juice and shortening in a bowl.
Drain eggplant and mash with fork or beaters.
Add lemon juice.
Add eggplant lemon juice mixture to bowl mixture.
Heat shortening or oil in large frying pan.
Form 8 patties Fry until brown on both sides.
Alton Brown's Sour Cream Cheesecake


Ingredients:
graham cracker squares, unsalted butter, butter, sugar, cream cheese, sour cream, sugar, vanilla extract, eggs, heavy cream

Directions:
Preheat oven to 300 degrees F. Brush some of the melted butter around a 9 by 3-inch cake pan. Adhere parchment to the bottom and the sides.
In a small bowl, combine crumbled graham crackers, the remaining melted butter, and 1 tablespoon of sugar. Press 2/3 of the mixture into the bottom of the parchment-lined pan. Place remaining crumbs on a sheet pan and bake both the crust and the remaining mixture for 10 minutes. Cool. Reserve additional crumb mixture for sides.
In a mixer with a paddle attachment, beat sour cream for 10 seconds. Add the cream cheese and sugar and mix on low for 30 seconds and then turn up to medium. Scrape the bowl.
In a separate container, combine vanilla, eggs, yolks, and heavy cream. With the mixer on medium, slowly pour the liquid mixture inches When half of it is incorporated, stop and scrape. Continue adding the mixture until the rest of the ingredients are incorporated. Once completely combined, pour into the cooled crust.
Lower oven temperature to 250 degrees F. Place cheesecake into a preheated water bath, in the oven for 1 hour. Turn the oven off and open the door for one minute. Close the door for one more hour. Remove the cheesecake from the water bath and place in the refrigerator for 6 hours to completely cool before serving.
When ready to serve, place the entire cake pan into a hot water bath for about 15 seconds. Unmold onto a cake round or serving dish. Take the remaining graham cracker mixture and press into the sides of the cake.
To slice, place your knife into a hot water bath and wipe dry each time you make a pass through the cake.
Peanut Ginger Dipping Sauce


Ingredients:
peanut butter, water, soy sauce, ginger, scallions, green onion

Directions:
In a small saucepan, whisk peanut butter and 3/4 cup water until smooth. Stir in soy sauce and ginger.
Heat over medium low and cook for 3-5 minutes, stirring occasionally.  Thin with extra water if necessary.
To serve, pour into small bowls and garnish with chopped scallions. Serve with small bites of cooked chicken and tender veggies like snow peas.
Low Carb Pork and Broccoli Stir Fry - 3 Net Carbs


Ingredients:
boneless center cut pork chop, soy sauce, olive oil, onion, broccoli florets, ginger, sesame seeds

Directions:
Mix pork with soy sauce in bowl.
Heat oil in wok or large skillet over med heat.
Cook onion and pork for 5 min, stirring.
Add broccoli and ginger and cook for an additional 5 min or until pork is cooked through and broccoli is tender-crisp.
Serve, sprinkling with sesame seeds.
Hot Cheesy Mushroom Dip


Ingredients:
butter, onion, mushroom, garlic clove, thyme, white wine, broth, cream cheese, sour cream, mayonnaise, mozzarella cheese, parmigiano-reggiano cheese

Directions:
Heat the oil and melt the butter in a pan.
Add the onion and cook until it starts to caramelize, about 20 minutes.
Add the mushrooms and sauté until they start to caramelize, about 20 minutes.
Add the garlic and thyme and sauté until fragrant, about a minute.
Season with salt and pepper.
Add the wine, deglazed the pan and cook until it has evaporated.
Puree 1/2 of the mushrooms in a food processor.
Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.