xiaoxl/recipe_data huggingface dataset:
Butterscotch Coffee Pie


Ingredients:
unsalted butter, light brown sugar, granulated sugar, coffee, eggs, vanilla extract, all-purpose flour, salt, milk, walnuts, pecans, vanilla ice cream

Directions:
Preheat the oven to 350 degrees.
While the oven preheats, put your pie shell in the refrigerator to keep it cool.
FILLING:
Using an electric mixer, cream the butter on high speed, gradually adding the sugars. Beat in the coffee.
The mixture will remain coarse and clumpy. Beat in the eggs, one at a time, beating well after each addition.
Blend in the vanilla.
Add the flour and salt and blend the filling until evenly mixed.
Blend in the milk, then stir in the butterscotch chips and nuts.
Scrape the filling into the chilled pie shell, smoothing with a spoon.
Bake the pie on the middle oven rack until the center is set, about 50 minutes, turning the pie 180 degrees about midway through the baking.
When done, the top of the pie will turn dark golden brown.
That’s fine, and it does not mean it has over-baked.
Give the pie a slight nudge to check for doneness: the filling should not move in waves, but it may jiggle near the center.
Transfer the pie to a cooling rack and cool.
The pie can be eaten slightly warm or at room temperature or it can be chilled for 1 to 2 hours before serving, though it is best not to serve it cold or the butterscotch chips will be hard.
Warm Chanterelle Salad


Ingredients:
butter, salt, fresh ground black pepper, dill, romaine lettuce, lettuce, rocket, olive oil, salt

Directions:
Clean the mushrooms, place them in a saucepan and sweat them dry. Strain them and allow them to drip completely dry through a sieve. Then sauté them golden brown in butter and season them with salt and black pepper.
Wash the lettuces and let them drip dry. Tear them up into a bowl and dress them with olive oil, salt and balsamic vinegar just prior to serving. Put the mixed salad in mounds on the plates and lay the mushrooms on them directly from the pan. Garnish with onion flowers, crown dill, dill sprigs or chopped dill.
College Scrapple


Ingredients:
ground beef, ground turkey, rice, corn, salt, pepper

Directions:
Brown hamburger in skillet on medium heat., While browning meat, boil noodles., When done drain corn, and mix all ingredients together., Serve with garlic bread., This is quick and easy, and fits your college budget., Enjoy!
Sesame Cardamom Tea Cookies


Ingredients:
flour, ground cardamom, salt, baking powder, margarine, butter, white sugar, brown sugar, tahini, vanilla extract, sesame seeds, fresh ginger

Directions:
Combine flour, cardamom, salt, and baking powder.  Set aside.
Mix the sugars and butter ( or margarine] over medium speed until fluffy.
Mix in the tahini (make sure to mix well], then the vanilla, sesame seeds, and ginger (if using].
Over low speed, add flour mixture.  Dough should be a bit crumbly (much like shortbread dough].
Cover dough with plastic wrap and chill for about an hour.
Preheat oven to 350.
Shape dough into small balls (about 1 inch or 15 grams].
Arrange onto a baking sheet (I use baking mats, but parchment also works].
Using a glass, press the cookies down into discs.  You may need to dip the glass in water to prevent the cookies from sticking to the glass.
Bake about 8 minutes until the edges are slightly browned.
Cool for a few minutes on the baking sheet before transferring to a wire rack.
Streusel Apple Coffeecake
Category: desserts
By Kris

Wonderfully moist coffee cake with a layer of apples and streusel in the middle and more streusel on top. Very good.

Ingredients:
1 ½ cups packed light brown sugar
¾ cup all-purpose flour
½ cup butter, chilled and diced
2 teaspoons ground cinnamon
1 cup chopped walnuts
3 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
¾ cup butter, room temperature
1 ½ cups white sugar
3  eggs
2 teaspoons vanilla extract
16 ounces plain low-fat yogurt
2  Granny Smith apples - peeled, cored and finely diced

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt cake pan. To make streusel: In a medium bowl, mix brown sugar, 3/4 cup flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts. In a medium bowl, stir together 3 1/4 cups flour, baking powder, and baking soda. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. Gently stir in the flour mixture just until blended. Pour 3 cups of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter. Bake 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 - 9 or 10 inch Bundt cake

Calories: 482
Fat: 21 g
Saturated fat: 10.2 g
Carbohydrates: 68.4 g
Sugars: 42.9 g
Dietary fiber: 1.8 g
Protein: 7.3 g
Cholesterol: 74.7 mg
Sodium: 234.4 mg
Kittencal's Asian-Glazed Baked Chicken


Ingredients:
whole chickens, black pepper, onion, garlic cloves, crushed red pepper flakes, low sodium soy sauce, cornstarch, ginger powder, honey, light brown sugar, ketchup, Heinz Chili Sauce

Directions:
Set oven to 400 degrees F.
Grease a 13 x 9-inch baking dish.
Using your hands gently squeeze out as much excess water from the chicken pieces as possible, then dry using a paper towel/s.
For glaze; in a bowl whisk the soy sauce with cornstarch, ginger and sesame oil (if using] until smooth. then add in honey, brown sugar, ketchup and chili sauce; whisk/mix until combined (taste the sauce if you prefer a slightly sweeter taste then add in more honey or brown sugar].
In a small saucepan heat oil over medium-high heat.
Add in onion and saute for about 3 minutes or until slightly softened, then add in the chopped garlic and chili flakes and cook for about 2 minutes.
Add in the soy sauce mixture; bring to a simmer mixing constantly, cook until bubbly and thickened (the mixture will be fairly thick] set aside.
Heat a small amount oil in a skillet over medium-high heat (you may lightly season the chicken with black pepper before browning if desired but do NOT salt].
Add in chicken and brown on both sides; remove to prepared baking dish.
Pour the sauce over the chicken then using your hands or tongs turn the chicken pieces to coat in the sauce (make certain that the chicken is facing skin side up].
Bake uncovered for about 45 minutes or until completely cooked, basting with the pan glaze about halfway through cooking time.
Serve with cooked rice.
Smoky Porky Burgers


Ingredients:
lean ground beef, ground pork, onion, basil, black pepper, pineapple, bacon, barbecue sauce

Directions:
In a large mixing bowl, combine meat, panko, onion, basil, smoked paprika and black pepper. Mix with hands until well blended. Form patties and stuff burgers with pineapple, bacon and BBQ sauce, spreading evenly. Place the top patty and seal the edges. Place burgers in a pie plate, cover with cling film and transfer to the fridge for 1 hour.
Grill burgers at 500ºF preheated BBQ for 7 to 7 ½ minutes per side. If wanted, 3 minutes before the end of cooking, place 2 slices of Jarlsberg cheese per burger.
Crock Pot Spanish Rice


Ingredients:
salsa, water, Minute Rice, lemon juice

Directions:
"Mix the taco seasoning, lemon jucie and salsa into the water. Pour into crock pot and add in rice. Set on low and cook for 30 minutes."
Waldorf Chicken Salad


Ingredients:
apple, celery, seedless grapes, walnut pieces, mayonnaise, lemon juice, salt, pepper

Directions:
Mix all the fruits and vegetables together., Toss lightly with the lemon juice., Stir in walnuts, chicken and mayonnaise., Add salt and pepper to taste., Cover and refrigerate at least two hours to allow flavors to meld.
Sesame, Carrots and Mushrooms


Ingredients:
carrots, mushrooms, sesame seeds, salt

Directions:
Heat oil in pan and add carrots and mushrooms., Stir-fry over medium heat about 5 minutes., Add sesame seeds and salt., Cover and simmer 4 minutes, stirring occasionally., Carrots should be tender-crisp.
Root Vegetable and Cranberry Bake


Ingredients:
yukon gold potatoes, sweet potatoes, parsnips, onion, dried cranberries, salt, fresh ground black pepper, fat-free chicken broth, maple syrup, fresh thyme, Bourbon, fresh lemon juice, butter

Directions:
Combine the first 7 ingredients in an 11x7 inch baking dish that has been coated with cooking spray.
In a saucepan, combine the broth and remaining ingredients; bring to a boil.
Pour mixture over vegetables.
Cover and bake in a 375° oven for 20 minutes.
Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish].
Susan's Vegas Pasta!  (Vegas Baby, Vegas!)


Ingredients:
half-and-half, heavy whipping cream, tomato sauce, dry red wine, garlic cloves, shallots, crushed red pepper flakes, scallops, extra virgin olive oil, salt, pepper, spaghetti

Directions:
Cook pasta according to directions and drain.
SAUCE - In a small saucepan, add 1/8 cup extra virgin olive oil and saute 5 cloves garlic, shallots and crushed red pepper until lightly golden and fragrant.
Add in tomato sauce and wine.  Simmer until flavors blend.
Add in half and half and heavy whipping cream and heat through.
SEAFOOD - Meanwhile, in a small saute' pan, add 1/8 cup extra virgin olive oil over medium high heat and add in the garlic until golden and fragrant.
Add the scallops and saute' until done (about 5 minutes].
Season with salt and pepper.
Mix seafood and sauce together and toss with pasta.
Serve hot with fresh parmesan cheese!
Fresh Rhubarb Pie
Category: desserts
By Carol

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Ingredients:
4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Directions:
Preheat oven to 450 degrees F (230 degrees C). Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 1 9-inch pie

Calories: 289.6
Fat: 9.1 g
Saturated fat: 2.8 g
Carbohydrates: 50.8 g
Sugars: 34 g
Dietary fiber: 2.1 g
Protein: 2.6 g
Cholesterol: 3.8 mg
Sodium: 129.7 mg
Apple Pie Cheesecake


Ingredients:
butter, cream cheese, sugar, eggs, all-purpose flour, vanilla extract, tart apples, light brown sugar, ground cinnamon, all-purpose flour, light brown sugar, walnuts, pecans, butter

Directions:
Heat oven 350°F  Spray bottom of 10" springform pan with nonstick cooking spray.  In small bowl, stir together gingersnaps with 6 Tbs melted butter(crust].  Press into bottom and 1/2" up sides of pan; wrap outside of pan with foil. Bake 5-7 minutes until set.
Meanwhile, in large bowl, beat cream cheese and sugar at medium speed 2-3 minutes or until smooth.  Beat in eggs, egg yolk, cream, 2 Tbs flour and flavoring 1 minutes or until blended.
In medium bowl, toss apples with 1 Tbs brown sugar and cinnamon until lightly coated.
Pour half of the filling into crust;  arrange apples over the filling, overlapping slightly.  Pour remaining filling over apples.  Bake 40 minutes.
Meanwhile, in small bowl, stir together 1/2 cup flour, 1/2 cup light brown sugar, 1/4 nuts and 1/4 cup melted butter(topping]; sprinkle over cake. Bake 20-25 minutes or until top is golden brown and set 3" from edge.  Cool on wire rack to room temperature.
Refrigerate overnight.
Store in the refrigerator.
Leftover Chicken & Broccoli Quiche


Ingredients:
swiss cheese, onion, eggs, half-and-half, salt, pepper, cayenne pepper, flour, broccoli floret

Directions:
Preheat oven to 425 degrees.
Sprinkle shredded cheese, onion and broccoli and chicken filling evenly over bottomof pie crust.
In a medium bowl, whisk half and half, eggs, flour, and seasonings until smooth.
Pour enough of the egg mixture in the pie crust to come within 1/2 inch of the top.
Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 to 40 minutes longer, until a knife inserted in the center comes out clean.
Let stand 10 minutes, cut and serve.
Crock Pot Citrus Chicken


Ingredients:
lemon juice, green beans, chicken thighs, honey

Directions:
In a 1.5 quart crock pot add lemon juice to the bottom., Then cut green beans in bite sized pieces and add to crock pot., Add chicken thighs on top of lemon juice., Pour orange juice on top of chicken., Add honey., Cover and cook on low 6-7 hours., Enjoy.
Oaty Buttons (Soft Cookies)


Ingredients:
butter, granulated sugar, golden syrup, boiling water, vanilla essence, self-raising flour, oats, icing sugar, boiling water

Directions:
Turn on the oven to 350°F, Cream butter and sugar until light and fluffy., Stir in golden syrup, then vanilla. Then stir in the boiling water., Fold in the flour and oats., Roll the mixture into little golf-ball sized balls., Place on a greased baking tray., Bake for 20 minutes., Cool on a wire rack., Decorate with icing or any other topping.
Penne from Heaven


Ingredients:
penne, fresh mushrooms, olive oil, diced tomatoes, dried basil, feta cheese

Directions:
Cook pasta according to package directions., Meanwhile, in a large skillet, saute mushrooms in oil for 5 minutes., Add the tomatoes and basil., Cook and stir for 5 minutes., Drain pasta and add to skillet., Stir in cheese and heat through.
Lemon Herbed Drumsticks -Sherri Griffin


Ingredients:
chicken drumsticks, lemon juice, olive oil, dried rosemary, onion, minced garlic clove, salt, pepper

Directions:
Put drumsticks in large plastic bag.  Mix remaining ingredients; add to drumsticks, turning bag to cover all.  Regrigerate for 2-4 hours or overnight.
Put everything in the slow cooker; cover and cook on low for 5-6 hours.
Place drunsticks on a baking pan and broil for a few minutes to brown, then serve.
Queso Fundido With Charred Poblanos and Sides


Ingredients:
poblano chiles, Spanish onion, kosher salt, fingerling potatoes, fresh ground black pepper, olive oil, fresh thyme, fresh rosemary, garlic, grape tomatoes, sugar, butter, all-purpose flour, milk, monterey jack cheese, provolone cheese, cheese, processed cheese, baguette

Directions:
For the charred poblanos and sides:
Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve.
Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve.
Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes.
Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes.
For the queso fundido:
Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven.
Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage.
Cook's Note:
If you don't have a gas burner, you can char your poblanos under the broiler as well.
Coconut French Toast


Ingredients:
unsweetened coconut milk, soymilk, garbanzo flour, cornstarch, olive oil, canola oil

Directions:
If using an italian loaf of bread, slice into 1 to 1.5-inch thick slices and leave out to dry during the day. The dry bread will soak up the coconut mixture better than fresh bread.
Before bed, empty the entire can of coconut milk into a medium-sized bowl. Whisk until well emulsified. Add the soymilk, garbanzo bean flour and cornstarch and stir until the ingredients have blended together. Empty the mixture into a large glass pyrex dish, enough for all of the bread pieces to fit. Dunk the bread in, making sure all pieces are well-covered with the mixture, cover with saran wrap and place into the refrigerator.
In the morning, heat 2-3 TB of olive oil or canola oil in a large flat saute pan or griddle over medium heat for 2-3 minutes. Add the slices of french toast and saute for 10 minutes. Flip and saute the other side for 10 minutes more. Dial up the heat to medium-high and flip again, for 5 minutes more on each side or until a nice browning has been achieved.
Toppings: If you like sweet french toast, cover in earth balance, powdered sugar and pure maple syrup. If you like a more savory french toast, cover in earth balance, a touch of powdered sugar and some nutritional yeast.
Crunchy Peanut Butter Balls


Ingredients:
peanut butter, wheat germ, wheat germ

Directions:
Stir all together in a large bowl.
Form into 1" balls and roll in extra 1/2 cup wheat germ.
If the mixture is too soft, then simply chill in fridge for an hour or more.  These keep well in the fridge.
Simple Maple Syrup


Ingredients:
white sugar, brown sugar, water

Directions:
combine sugars in a medium sized pot and add one cup of water.
bring to a boil on medium heat stirring constantly.
let boil for three minutes.
remove from heat and add 1/2- 1 tsp maple extract (to taste].
serve warm.
Low Carb Grilled Cheese (Keto Bread)


Ingredients:
butter, egg, baking powder, American cheese

Directions:
Melt butter in a small square or rectangular microwave safe dish.
Beat in egg thoroughly.
Add almond flour, baking powder, seasoning of choice and mix until thoroughly combined.
Microwave on high 60-90 seconds until bread is set.
Once cool, remove from container and cut into 2 slices.
Add butter or oil to a frying pan over medium to medium low heat.
Place slice of bread into pan, cover with cheese slices and top with other slice of bread.
Cook both sides until browned.
Rumbled Eggs


Ingredients:
butter, eggs, bottled water

Directions:
Put a saucepan of boiling water over a low heat.
Put the butter in a bowl and stand it in the saucepan to melt, while you beat together the eggs, salt, pepper and water.
When the butter is hot and clear, pour in the egg mixture and stir twice.
They can then be left over the gently simmering water while you set the table.
Give them an occasional stir as you pass by to prevent the eggs at the bottom from sticking.
As soon as the eggs are the consistency of clotted cream remove the saucepan from the heat and the eggs will keep hot over the hot water until they are needed.
Serve on buttered toast.
Penne Pasta With Black Beans and Mango


Ingredients:
chopped tomatoes, onion, garlic cloves, black beans, olive oil, penne pasta, mango, fresh basil leaf

Directions:
Simmer tomatoes, onion and garlic in a saucepan over medium heat for 10 minutes., Add beans and oil.  Cook for one additional minute., Place pasta in a serving bowl, and spoon bean sauce over the top., Add mango, basil and salt & pepper to taste., Toss and serve.
Asiago Chicken Pasta


Ingredients:
fresh thyme, asiago cheese, chicken cutlet, kosher salt, pepper, all-purpose flour, olive oil, unsalted butter, garlic, linguine, half-and-half

Directions:
Remove thyme leaves from stem. Grate cheese (1/3 cup].
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands].
Preheat large sauté on medium-high 2–3 minutes. Place oil and butter in pan, cook chicken 2–3 minutes on each side or until browned and 165°F. Remove chicken from pan.
Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half.
Stir in stock, half-and-half, and pasta; cook and stir 3–4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.
Chiles Rellenos (Stuffed Peppers)
Category: world-cuisine
By ADRIANSALAS

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Ingredients:
4  fresh poblano chile peppers
½ pound lean ground beef
1  onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3  eggs, separated
1 cup shredded mozzarella cheese
2  roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Directions:
Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily. While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper. Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks. Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in. Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg  so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Yields: 4 stuffed peppers

Calories: 808.1
Fat: 70.6 g
Saturated fat: 13.9 g
Carbohydrates: 19.7 g
Sugars: 3.7 g
Dietary fiber: 2.8 g
Protein: 25.4 g
Cholesterol: 194.8 mg
Sodium: 270.2 mg