xiaoxl/recipe_data huggingface dataset:
Lowest Calorie Chocolate Chip Cookies Ever


Ingredients:
Splenda sugar substitute, egg, vanilla, salt

Directions:
Preheat oven to 375 degrees F., Pour flour and "I can't believe it's not butter" into medium bowl and stir well., Add splenda, egg, vanilla, salt, and chocolate chips into bowl., stir until a consistent batter forms., cover cookie sheet with wax paper., Spoon Teaspoon sized globs of dough onto wax paper., put in the oven and cook for 20 minutes, checking often., Enjoy.
Red Onion Marmelade


Ingredients:
red onions, dry red wine, honey, salt, butter

Directions:
Cut the onions into strips, sautee on butter.
Add the salt, honey and wine.
Cook until the onions are soft, and the sauce reduced itself to about 20% of what we had in the beginning (about 25 minutes on very small heat].
No Crust Apple Pie


Ingredients:
cooking apples, sugar, water, ground cinnamon, ground allspice, all-purpose flour, brown sugar, baking powder, salt, butter, margarine, vanilla ice cream

Directions:
Combine 6 or 7 large cooking apples with the sugar, water, cinnamon, ground allspice in a large saucepan; bring to a boil.
(I also add fresh grated nutmeg and a squeeze of lemon juice.]
Cover, reduce heat, and simmer 8 to 10 minutes or until apples are almost tender.
Spoon mixture into a deep-dish 9-inch pie-plate.
Combine flour, brown sugar, baking powder, and salt; cut in butter with a pastry blender or use finger tips until mixture resembles coarse meal.
(Next time I will use only 1/8 tsp of salt in the crumble.].
Crumble brown sugar mixture over apples.
Bake at 350°F for 30 minutes or until top is browned.
Serve with ice cream, if desired.
Yield: one 9-inch pie.
Easy-Grilled-Chicken-Teriyaki


Ingredients:
boneless skinless chicken breast half, lemon juice, garlic

Directions:
Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat.
Place in refrigerator for 24 hours, turning every so often.
Preheat grill for high heat.
Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade.
Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.
Moroccan Soup!


Ingredients:
olive oil, onion, garlic cloves, carrot, celery rib, tomatoes, chicken broth, garbanzo beans, basil, cumin, turmeric, ground cinnamon, cinnamon stick, ground ginger, sweet paprika, saffron

Directions:
Saute onion and garlic in olive oil.
Add pepper, carrot, celery, and squash, if fresh (save for next step if cooked or frozen].
Turn up heat and quickly cook vegetables.
Add tomatoes, chicken broth, and garbanzo beans.
Simmer 20 minutes until done.
Add spices and herbs 5-10 min before serving.
Garnish with Saffron.
Serve with whole wheat bread.
Rolled Dumplings
Category: soups-stews-and-chili
By Jessica

This is a great addition to any broth, vegetable or noodle soup.

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
⅓ cup shortening
½ cup milk
2 (14.5 ounce) cans chicken broth

Directions:
Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Yields: 6 to 8 servings

Calories: 225.7
Fat: 10.5 g
Saturated fat: 2.7 g
Carbohydrates: 28.4 g
Sugars: 0.9 g
Dietary fiber: 1 g
Protein: 4.3 g
Cholesterol: 1.4 mg
Sodium: 479.4 mg
Refreshingly Different Lemon Drop Martini


Ingredients:
Absolut citron vodka, dry vermouth, lemon slice, lemon juice

Directions:
Rim your frozen martini glass with lemon juice and dip into sugar. Return glass to freezer.
In a cocktail shaker filled 3/4 with ice pour vodka, vermouth and Limoncello and shake 20 times.
Strain into chilled martini glass and garnish with a lemon slice slit half way through and slipped onto the rim of the glass.
Drop one candy lemon drop into the drink and serve.
Poached Oysters With Stilton Cream


Ingredients:
shallots, Stilton cheese, parsley

Directions:
Discard, or save for another purpose, any liquid from the oysters, if using pre-shucked ones.
Bring the Champagne to a simmer in a large saucepan. Add the oysters, poaching for two-three minutes, just until the edges curl. Remove to a dish with a slotted spoon, setting aside.
Add the shallots to the pan, and simmer to soften. Stir in the cream. Reduce by half, stirring often.
Stir in the cheese, whips to combine. Season to taste with salt and pepper. Add the oysters, to warm through.
Stir in the parsley and serve up immediately in shallow, warm bowls, or in shells, that have been boiled.
Ham Spread
Category: appetizers-and-snacks
By Pat Schwarz

This recipe uses leftover ham with onion and dill pickle relish for a delicious sandwich spread or dip for crackers.  You can substitute 10 green olives with pimentos for the dill pickle relish.

Ingredients:
1 pound cooked ham
⅓ cup chopped onions
2 teaspoons dill pickle relish
1 teaspoon prepared mustard
¼ cup creamy salad dressing (e.g. Miracle Whip)

Directions:
Cut up ham to put into food processor, grind on pulse until very coarse. Add the onion and dill pickle relish close to the end of this stage. Put into mixing bowl and add mustard and creamy salad dressing; mix well.

Prep time: 15 mins
Total time: 15 mins
Yields: 8 servings

Calories: 165.6
Fat: 12.6 g
Saturated fat: 4 g
Carbohydrates: 1.8 g
Sugars: 1.3 g
Dietary fiber: 0.1 g
Protein: 10.6 g
Cholesterol: 34.3 mg
Sodium: 809.6 mg
Blueberry Cobbler


Ingredients:
sugar, cornstarch, fresh blueberries, lemon juice, butter, flour, sugar, baking powder, cinnamon, salt

Directions:
Preheat oven to 400 degrees. Mix 1/2 cup sugar and cornstarch in a 2 quart saucepan and stir in blueberries and lemon juice. Cook over medium heat, stirring frequently, until mixture boils and thickens. Boil and stir for 1 minute. Pour into ungreased 2 quart glass casserole dish and keep mixture hot in oven.
In a medium bowl, cut butter into flour, sugar, baking powder, cinnamon, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture.
Bake for 25-30 minutes until topping is golden brown. Serve warm topped with whipped cream or ice cream.
Chicken with Yoghurt


Ingredients:
chicken portions, plain yogurt, water

Directions:
Mix the jam and yoghurt and spread this over chicken portions., Place portions in casserole., Mix soup powder and water and pour over the above., Cover with tinfoil and bake at 350F for 1 hour.
Elva's Chicken and Broccoli Casserole


Ingredients:
frozen broccoli, fresh broccoli, chicken breasts, lemon juice, mayonnaise, cheese, salt, pepper

Directions:
Mix together soup, lemon juice and mayo, set aside.
Grease a 9 x 13 inch baking dish. Arrange broccoli in the bottom, place the chicken on top and cover with cheese sauce.
Grate cheese generously on top. Bake at 350 degrees for 40 minutes.
Pineapple Coconut Pie


Ingredients:
fresh coconut, butter, confectioners' sugar, eggs, all-purpose flour, confectioners' sugar, lime, zest of, butter, granulated sugar, pineapple, cardamom pods, fresh coconut

Directions:
Preheat the oven to 350 degrees F (180 degrees C].
For the coconut filling:
Pop the coconut in the oven and bake until it starts to crack, about 1 hour. Let cool and remove the outer shell. Reserve the coconut milk for another use, such as Adobo Pork Shanks with Fried Rice. Using a food processor, reduce the flesh to a fine powder.
Spread 2 cups coconut on a parchment-lined baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool.
For the lime shortbread crust:
Pulse the all-purpose flour, confectioners' sugar and lime zest in a food processor to combine. Add the butter and pulse until coarse crumbs form. Add the egg yolks and process just until the dough forms a ball. Flatten the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough on a floured surface and fit into an 8- to 9-inch (20 to 23 centimeter] tart pan with a removable bottom. You can use your fingertips to evenly press the dough onto the bottom and up the sides of the pan.
Finish the coconut filling:
Beat the almond flour, butter, confectioners' sugar and toasted coconut with a mixer until creamy. Add the eggs and beat until pale and creamy, 2 to 3 minutes. Pour the coconut filling into the pie shell. Refrigerate for 1 hour. (This will help prevent the crust from shrinking while it bakes.].
Position an oven rack in the center of the oven and preheat to 425 degrees F (220 degrees C].
Bake the tart until golden brown, about 30 minutes. Let cool.
For the pineapple jam:
Bring the sugar and 1 cup (250ml] water to a simmer in a saucepan over high heat, stirring until the sugar is dissolved. Reduce the heat to low, add the pineapple and cardamom seeds and cook for about 30 minutes, stirring occasionally.
Spread the pineapple jam over the cooled tart. Garnish with coconut shavings.
Skillet Spicy Tofu Pork Dinner


Ingredients:
olive oil, garlic paste, ground pork, ginger paste, shiitake mushroom, tofu, red chili sauce, tomato paste, leek, chives, soy sauce, white pepper, cornstarch, cooked rice, black sesame seed

Directions:
In large skillet on medium heat, heat olive oil.
Stir in garlic, cook for 1 minute.
Add pork to the mixture, cook until thoroughly browned.
Completely mix in ginger, mushrooms, tofu, pepper sauce, tomato paste, leek, chives, soy sauce, pepper, and katsuo dashi.
Bring to boil, reduce heat and thoroughly stir in corn starch.
Simmer for 15 more minutes.
Ladle over rice and top with sesame seeds.
***Miso soup was added to complete the meal.
Bourbon Brownies
Category: desserts
By Lady Madonna

Thick, moist brownies with a whiff of Kentucky bourbon. We call them bourbrownies!

Ingredients:
1 cup white sugar
1 stick butter, melted
6 tablespoons unsweetened cocoa powder
2 tablespoons vegetable oil
1 teaspoon vanilla extract
2  eggs, beaten
¼ cup bourbon
6 tablespoons all-purpose flour
½ teaspoon baking powder
1 pinch salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch baking pan. Stir sugar, melted butter, cocoa powder, oil, and vanilla extract together until smooth. Mix in eggs, then add bourbon. Combine flour, baking powder, and salt in a separate bowl. Add to the cocoa mixture. Smooth batter into the prepared pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool completely before slicing.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 1 8-inch pan

Calories: 148.7
Fat: 8.4 g
Saturated fat: 4.2 g
Carbohydrates: 16 g
Sugars: 12.6 g
Dietary fiber: 0.8 g
Protein: 1.5 g
Cholesterol: 38.5 mg
Sodium: 75.1 mg
Cucumber Ranch Chicken Salad


Ingredients:
chicken breasts, green seedless grape, red seedless grapes, pecans, celery, mandarin oranges

Directions:
In a salad bowl combine the chicken, grapes, pecans/almonds, celery, oranges and salad dressing.
Toss to coat and serve!
Chicken Tetrazzini


Ingredients:
spaghetti, chicken bouillon cube, boiling water, pepper, onion, diced pimentos, cheddar cheese

Directions:
Cook the spaghetti according to the package instructions.
Dissolve the bouillon in a bowl of water.
Add soup, celery salt, and pepper.
Drain spaghetti; add soup to mixture.
Stir in chicken, onion, pimentos and 1/2 cup of cheese.
Transfer to a greased 8 inch square baking dish.
Top with the remaining cheese.
Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through.
Flash-Cooked Greens With Garlic


Ingredients:
extra virgin olive oil, garlic, rice wine, sake, salt

Directions:
Cut away tough ends from snow pea shoots, watercress or other greens. In a colander, rinse vegetables thoroughly under cold running water. Drain or spin-dry and place in a bowl near the stove.
Heat a large nonstick skillet or a wok over high heat. Add oil; heat until near smoking. Add greens and garlic, and toss with a spatula for about 20 seconds. Add rice wine and salt; toss lightly over medium-high heat for 1 minute or less, until greens are slightly wilted but still bright green.
Scoop out greens and arrange on a plate. Adjust seasoning to taste. Serve hot, cold or at room temperature.
Thai Spiced Short Ribs


Ingredients:
olive oil, garlic, fresh ginger, Thai red curry paste, ground allspice, salt, pepper, cinnamon stick, fresh cilantro

Directions:
Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.
FRENCH ONION SOUP GRATINÉE


Ingredients:
butter, olive oil, onions, garlic clove, sea salt, black pepper, marsala wine, low sodium beef broth, dried thyme, bay leaf, asiago cheese, provolone cheese

Directions:
In a large saucepan over medium-high heat, melt butter and add oil. Add onions, garlic and sea salt; sauté for 2 minutes. Add pepper, stir, reduce heat to medium and cover; cook for 8 minutes, stirring every couple minutes. Remove lid, reduce heat to medium-low and continue cooking for another 10 minutes, stirring often.
Pour Marsala wine and continue stirring; cook until wine has almost evaporated. Pour beef broth and vegetable broth; bring to a simmer. Add thyme, garlic salt and bay leaf; cook for 15 minutes. When ready to serve, remove thyme and bay leaf.
Preheat broiler and place rack on second row from the top. Place bread (cut slices to fit your bowl] on a baking sheet and toast. Remove from the heat, flip over and return to oven. When almost done, sprinkle cheese on two slices. Return to oven and cook until melted.
Place each toast with cheese at the bottom of the soup bowl. Ladle beef broth over and then place toast on top. Place two slices per bowl, sprinkle the remaining cheese over and transfer bowls under the broiler. Cook until cheese is melted and browned, about 3-4 minutes.
Note: For a non-alcohol version, use sherry vinegar.
Hazelnut Gâteau Breton (Brittany France)


Ingredients:
sugar, vanilla extract, hazelnuts, salted butter, all-purpose flour, water, strawberries

Directions:
Preheat your oven to 325 degrees, and butter a 9-inch springform pan.
Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form.
Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder.
Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking.
Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard.
Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork.
Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries.
Golden Star


Ingredients:
Amaretto, ice cream

Directions:
"Blend till smooth."
Sweet Cinnamon Biscuits


Ingredients:
all-purpose flour, baking powder, salt, baking soda, buttermilk, butter, granulated sugar, cinnamon, ground cardamom, milk

Directions:
combine flour, baking poweder, salt and baking soda in a medium bowl and mix well.  Stir in vegetable oil.  Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth.  Roll dough into a 15 x 8-inch rectangle.
Preheat the oven to 400 degrees F.  Grease a 9-inch round baking pan lightly.
Spread butter over the doiugh.  Combine granulated sugar and cinnamon in a small bowl and mix well.  Sprinkle over butter.  Roll up rectangle, jelly roll fashion, starting from one long side.  Pinch seam to seal.
Cut the roll into 1 1/2-inch slices.  Arrange the slices, cut side up, in prepared baking pan.  Bake until lightly browned, about 15 to 20 minutes.  Remove from oven.  Pour milk over the top, if desired.  Serve hot.
Strawberry Jello Salad


Ingredients:
strawberry Jell-O gelatin dessert, boiling water, frozen sliced strawberries in syrup, crushed pineapple, bananas, walnuts, sour cream

Directions:
Using a strainer placed over a bowl, drain the strawberries and pineapple, reserving 2 cups of the fruit juice.
Dissolve jello in boiling water.
Add 2 cups reserved fruit juice. (If you do not have enough juice from the fruit, add cold water].
Add the sliced bananas, drained strawberries, and drained crushed pineapple. (IF you are not using the sour cream, mix in walnuts, then pour entire batch into 9x13 dish and skip to final step].
Pour half the jello mixture into a 9x13 dish.
Refrigerate until set. Do not refrigerate the remaining jello mixture in the bowl-otherwise it will begin to set.
Spread set layer with the sour cream and sprinkle with walnuts (if using]. Pour remaining jello mixture over sour cream layer.
Refrigerate several hours. This sets up best overnight.
Pop's Dill Pickles
Category: side-dish
By Ann Philbeck

Pop has been making these crunchy, best tasting pickles for years. I have been making for about 4 years, and recently started adding fresh garlic cloves to my canning jars. I know there are a lot of good pickle recipes out there, but this is one of the best tasting pickles ever. Some people eat their pickles about a week after, but I say wait, because the longer you wait the better they are.

Ingredients:
8 pounds small pickling cucumbers
4 cups water
4 cups distilled white vinegar
¾ cup white sugar
½ cup pickling salt
3 tablespoons pickling spice, wrapped in cheesecloth
7  1-quart canning jars with lids and rings
7 heads fresh dill
7 cloves garlic

Directions:
Place cucumbers in a large pot and cover with ice cubes. Let them sit for at least 2 hours but no more than 8. Drain and pat dry. Place the water, vinegar, sugar, pickling salt, and pickling spice into a saucepan. Bring to boil, then simmer for 15 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cucumbers into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Place 1 dill head and 1 clove of garlic into each jar. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim.  Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes, or the time recommended by your county Extension agent. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). If any jars have not sealed properly, refrigerate them and eat within two weeks. Store in a cool, dark area, and wait at least 1 week before opening.

Prep time: 30 mins
Cook time: 15 mins
Total time: 2 hrs 45 mins
Yields: 7 quarts

Calories: 34.8
Fat: 0.1 g
Carbohydrates: 8.5 g
Sugars: 6 g
Dietary fiber: 0.6 g
Protein: 0.7 g
Sodium: 1584.9 mg
How to Make a Spicy Milk Sandwich for a Yummy Snack


Ingredients:
potatoes, green chilies, green coriander, tea, asafoetida powder, coriander powder, salt, milk, butter

Directions:
Stuffing for the sandwich.
Mash boiled potatoes finely and mix it well with green coriander, green chillis, and salt.
Heat up a pan and add 1 tablespoon oil in it.
After heating up the oil put asafoetida, cumin, and coriander powder.
After this add mashed potato. Mix well in spices.
Cook in on medium flame for 2 minutes. Now off the flame.
Let it cool.
How to make the sandwich.
Now light up the flame and keep it on medium. Put a tawa on it.
Take a bread slice and spread the stuffing on it in a fine layer. Put the 2nd slice on it.
Keep ready all the bread slices.
Now put little bit oil on tawa and spread it evenly.
Pick one set of sandwich and grease it with little oil. Now spread 1 tablespoon milk on the bread and put it on the hot tawa. Same as grease 2nd set of sandwich with oil and spread 1 tablespoon milk on it.
Roast the sandwich until it goes golden brown.
Flip the sandwich on tawa. So that it can be roast on both sides.
Cut the sandwich diagonally.
Garnish it with butter.
And your spicy milk sandwich is ready. You can serve it with tea, Jam or chutney.
Luau Punch
Category: drinks
By CINDYRN

This slushy fruit punch has been used for years by my family at birthday parties, summer gatherings and now my children ask for it at breakfast...it is our favorite punch. We make it in an empty gallon milk jug.

Ingredients:
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage

Directions:
In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate. Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight. Let the punch start to thaw 2 hours before serving. Serve slushy.

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

Calories: 181.7
Fat: 0.2 g
Carbohydrates: 45.3 g
Sugars: 21.5 g
Dietary fiber: 0.4 g
Protein: 1 g
Sodium: 24.3 mg
Delicious Twice-Baked Potatoes


Ingredients:
russet potatoes, milk, butter, egg, parmesan cheese, green onions, nutmeg, parmesan cheese, cheddar cheese

Directions:
Set oven to 350 degrees.
Grease a baking sheet.
Bake the potatoes for about 1 hour, or until soft; cool slightly.
Cut off the tops of the potatoes, spoon out the pulp, discard the tops.
Scoop out the pulp from the potatoes, leaving about 1/4-inch of potato around the skin.
Place the pulp in a mixing bowl.
In a saucepan (or the microwave] combine milk and butter, heat just until the butter has melted and the milk is warm.
Pour the milk/butter mixture over the potato pulp; beat until very smooth (I use a stand mixer for this].
Add in egg and 1/4 cup grated Parmesan cheese, chopped green onions and a pinch of nutmeg; mix well to combine, season with salt and pepper.
Stuff the potato shells with the mixture.
Sprinkle about 3 tablespoons grated Parmesan cheese on top.
Place the potatoes on a well greased baking sheet.
Bake for 15 minutes, then remove from oven, sprinkle with cheddar cheese and place back in the oven for 5-7 minutes, or until the cheese has melted.
*NOTE* use only 1 egg for a doubled recipe, do not use 2 eggs.
Delicious!
Green Tomato Sweet Potato Bake


Ingredients:
sweet potatoes, green tomatoes, brown sugar, salt, nutmeg, butter

Directions:
Preheat oven to 375 degrees., Arrange sweet potato slices and tomato chunks in a buttered casserole., Sprinkle with brown sugar, salt and nutmeg., Dot with slivers of butter., Bake for 45-50 minutes.