xiaoxl/recipe_data huggingface dataset:
Apple Strudel


Ingredients:
cornstarch, apples, granulated sugar, ground cinnamon, pecans, phyllo dough, butter, confectioners' sugar, vanilla ice cream

Directions:
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
In a small bowl, create a slurry by combining 1/4 cup of the apple juice with the cornstarch. Mix until smooth and set aside.
In a large saucepan over medium heat, cook the apples with the remaining 1 cup apple juice, raisins, sugar and cinnamon until the apples are tender, 8 to 10 minutes. Stir the cornstarch slurry (it may have settled] and add it to the apple mixture, stirring constantly until smooth and lump free. Simmer for 1 minute more, stirring constantly. Remove from the heat and cool. Stir in the pecans, cover and chill.
Lay out 1 phyllo sheet on a clean, flat, lightly floured surface. Brush with some melted butter and sprinkle with 1 tablespoon breadcrumbs. Repeat this procedure with two more layers of phyllo, butter and breadcrumbs. Top with the fourth sheet of phyllo. Spread the apple filling evenly onto the phyllo surface, leaving a 1/2-inch clean edge on all sides. Roll into a log, folding the edges at each end beneath the log and brush with some melted butter. Carefully place the strudel on the prepared baking sheet, seam-side down. Bake the strudel until golden brown, 15 to 18 minutes. Remove from the oven and cool for 15 minutes before cutting into 2-inch slices. Sprinkle with confectioners' sugar just before serving. Serve plain or with ice cream.
Baked Fresh Chili Fries


Ingredients:
all-purpose flour, eggs, milk, spicy mustard, parmesan cheese, garlic powder

Directions:
Preheat oven to 400. Remove seeds from peppers and cut in 1/2 inch lengthwise strips.
Set up a breading station: 1 pan of 1 cup of flour; 1 pan of beaten eggs with milk, 2 tbsp flour and mustard; and 1 pan of breadcrumbs seasoned with cheese, garlic powder, cajun seasoning and salt and pepper.
Coat the peppers in the flour, then in the egg mixture and then in breadcrumbs. Arrange the chili fries on nonstick baking sheet and roast for 18 minutes, turning once.
Remove from oven and serve.
Raspberry Pecan Blondies


Ingredients:
all-purpose flour, baking powder, salt, baking soda, golden brown sugar, unsalted butter, eggs, vanilla extract, pecans, fresh raspberries

Directions:
Preheat oven to 350., Line 9x13x2" baking pan with aluminum foil, extending foil over sides by 2"., Butter and flour foil., Whisk flour, baking powder, salt and baking soda in medium bowl., Beat brown sugar and butter in large bowl until light and fluffy., Beat in eggs 1 at a time, then add vanilla., Add flour mixture and beat until blended., Stir in chopped pecans., Spread batter evenly in prepared pan., Sprinkle raspberries over top., Bake 50 minutes or until top is golden and tester comes out clean., I have successfully doubled this receipe and baked it in a jellyroll pan.
Oatmeal Raisin Chocolate Chip Mallow Cookies


Ingredients:
graham cracker, marshmallow creme

Directions:
PREHEAT oven to 325°F.
CRUMBLE dough into large bowl.  With spoon or lightly floured hands, stir in graham crackers and morsels.  Drop by rounded teaspoonfuls onto ungreased baking sheets.
BAKE for 14 to 15 minutes or until golden brown around edges.  Cool on baking sheet; remove to wire racks to cool.  While cookies are still warm, with back of measuring teaspoon, make an indentation in each cookie.  Fill indentation with 1/2 measuring teaspoon of marshmallow creme.  Store in layers between sheets of wax paper in covered container.
Chicken Kebabs Shanghai


Ingredients:
orange zest, brown sugar, soy sauce, fresh ginger, rice vinegar, ground coriander, chicken breasts, pineapple

Directions:
In a medium size bowl, mix orange zest, juice, sugar, soy sauce, ginger, vinegar, oil, and coriander - reserve 1/4 cup marinade.  Stir chicken in remaining marinade.  Cover and refrigerate for at least 30 minutes or up to 2 hours.
Lift chicken from marinade and drain briefly (discard marinade].  Thread chicken and pineapple chunks on thin metal skewers, alternating 2 chicken chunks and 1 pineapple chunk.  Brush reserved marinade over pineapple.  Place skewers on a lightly greased grill 4-6 inches above a solid bed of hot coals.  Cook, turning and basting with reserved marinade, until chicken is no longer pink in center (6-8 minutes].
Hershey Syrup Chocolate Pound Cake


Ingredients:
eggs, sugar, butter, milk, plain flour, baking powder, salt, vanilla

Directions:
"Cream sugar, butter and Crisco.  Add eggs, one at a time.  Add dry ingredients alternately with milk to mixture.  Add vanilla.  Add chocolate syrup last.  Pour into greased and floured 10" tube pan.  Start in cold oven.  Bake at 325 for 1 hour and 15 minutes or until cake tester (or toothpick] comes out clean."
Welcoming Wassail


Ingredients:
apple cider, dark brown sugar, dark rum, brandy, Grand Marnier, cinnamon, clove, allspice, lemon, orange, heavy cream, confectioners' sugar, nutmeg

Directions:
Whip heavy cream together with confectioner's sugar until soft peaks form., Flavor with 1 TBSP Grand Marnier., Set aside in refidgerator., Heat apple cidar and brown sugar together in a large sauce pan to a boil., Stir until sugar dissolves., Remove from heat., Add rum, brandy and remaining Grand Marnier., Stir in spices., Add lemon and orange slices., Heat over medium heat for 2 minutes., Do not boil., Pour into champagne glasses., Top each glass with whip ceam and freshly grated nutmeg.
Joses's Zucchini Salad
Category: salad
By CookingQueen

A delicious salad sure to please even those who thought they didn't care for zucchini.

Ingredients:
1 (1 ounce) package dry onion soup mix
½ cup white wine vinegar
¾ cup white sugar
⅔ cup cider vinegar
⅓ cup vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
7 small zucchini, thinly sliced
½ cup chopped celery
½ cup chopped green bell pepper

Directions:
Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat. Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

Prep time: 20 mins
Total time: 4 hrs 20 mins
Yields: 8 servings

Calories: 187.5
Fat: 9.5 g
Saturated fat: 1.2 g
Carbohydrates: 25.4 g
Sugars: 21.1 g
Dietary fiber: 1.7 g
Protein: 1.7 g
Sodium: 619.2 mg
Easy Marinated Mushrooms
Category: appetizers-and-snacks
By DOREENB

Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!

Ingredients:
2 cups soy sauce
2 cups water
1 cup butter
2 cups white sugar
4 (8 ounce) packages fresh mushrooms, stems removed

Directions:
In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved. Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

Prep time: 15 mins
Cook time: 8 hrs
Total time: 8 hrs 15 mins
Yields: 16 servings

Calories: 227.8
Fat: 11.7 g
Saturated fat: 7.3 g
Carbohydrates: 29.3 g
Sugars: 26.5 g
Dietary fiber: 0.8 g
Protein: 3.9 g
Cholesterol: 30.5 mg
Sodium: 1889.2 mg
Bailey's Brownie Trifle


Ingredients:
milk, eggs, vanilla, Baileys Irish Cream, instant white chocolate pudding and pie filling mix, Cool Whip

Directions:
Heat oven to 350F degrees.
Prepare brownie mix as directed on the back of the box for the 9x13 inch pan using the above oil and eggs, substituting 1/4 cup of milk for the 1/4 cup of water and adding 1 teaspoon of vanilla.
Bake and cool as directed.
Prepare pudding mix as directed using the above 2 cups of milk.
Once the brownies are cool, cut them into small 1 inch squares.
Place 1/2 of the brownie squares in the bottom of a large trifle dish or glass bowl.  Press them down slightly to flatten.
Pour 1/4 cup of Bailey's over the brownies, pouring slowly to cover all the brownies.
Pour half of the pudding on the brownies, spreading evenly out to the edges and topping with half of the toffee bits.
Spread enough cool whip to cover the toffee/pudding layer using more or less depending on your liking of cool whip.  Evenly spread out that layer too.
Repeat with remaining brownies (gently pressing down again], Bailey's, pudding, toffee bits & cool whip.
Sprinkle with reserved 1 Tablespoon of toffee bits.
Cover and refrigerate at least 4 hours or overnight before serving.
Best when made the night before, then all the flavors have a chance to sit and meld together.
Cover and refrigerate any remaining trifle, if there is any left!
Rice Cooker Rice Pudding
Category: desserts
By ASTROPHE

Easy way to make a simple rice pudding. Chill and serve with extra cinnamon if desired.

Ingredients:
5 ½ cups skim milk
2 cups short-grain white rice
1 cup white sugar
½ teaspoon ground cinnamon
2 ½ cups skim milk

Directions:
Place 5 1/2 cups skim milk, rice, sugar, and cinnamon in a rice cooker; stir to combine. Cover and cook for one cycle in rice cooker until rice is tender and creamy, 20 minutes. Stir in the remaining 2 1/2 cup milk. Allow to cool before serving.

Prep time: 10 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 310.4
Fat: 0.4 g
Saturated fat: 0.2 g
Carbohydrates: 66 g
Sugars: 37.1 g
Dietary fiber: 1.1 g
Protein: 10.6 g
Cholesterol: 4.9 mg
Sodium: 102.9 mg
Lemon Curd Cookies


Ingredients:
rolled oats, caster sugar, unsalted butter, lemon, zest of, plain flour

Directions:
Measure the oats, cream and lemon curd into a small bowl and mix until combined. Cover the bowl with clingfilm until ready to use.
Mix the sugar and butter with the lemon zest for a couple of minutes until fluffy, then add the flour and ground rice, mix until you have a soft dough.
Roll into a cylinder about 5cm by 20cm long and wrap in cling film. Chill for at least an hour until firm.
Heat the oven to 180C/350F/Gas 4-5, line a large baking sheet with baking parchment and slice the dough into 1cm discs. They may crumble as you cut them but you can just press the dough back together again. Space them well apart as they will spread a bit.
Spoon a teaspoon of the oaty/lemon mixture on each circle of dough and spread it to the edges.
Bake for 20-25 minutes or until the cookies have just risen and the tops are browning, you may need less time - keep your eye on them. Cool for a few minutes until placing on a wire rack to go cold.
Harvest Pizza


Ingredients:
cornmeal, all-purpose flour, potatoes, olive oil, fresh rosemary, mozzarella cheese, cheddar cheese

Directions:
Preheat oven to 450 degrees F.  Bring a large sauce pan of water to a boil.  Scatter the cornmeal evenly over a baking sheet.
On a lightly floured work surface using a rolling pin to roll out the pizza dough to roughly 12 inches round.  Transfer the dough to the prepared baking sheet and set aside.
Once the water has come to a boil, add teh potatoes and parboil for 2 minutes.  Use a slotted spoon to transfer them to a kitchen towel or several layers of paper towels to absorb excess water.  Repeat this process with the squash.
Coat the pizza dough with the olive oil, then season with salt and pepper.  Arrange the potato slices in an overlapping circle along the outside of the dough.  Arrange the squash slices over the center of the pizza.  Season again with salt and pepper.
Spread the cheese evenly over the pizza, then sprinkle the rosemary.  Bake for 15 to 20 minutes, or until cheese is lightly browned.
Best Ever Baked Beans


Ingredients:
onion, brown sugar, molasses, dry mustard, brown mustard

Directions:
In skillet, fry chopped onions until tender., Add sausage and crumble while cooking., Drain meat., Add rest of ingredients., Cover and bake at 400 for 30-35 minutes., ENJOY!
Sopas (Chicken Noodle Soup Filipino Style)


Ingredients:
boneless skinless chicken breasts, carrot, celery, cabbage, yellow onion, garlic cloves, canola oil, low sodium chicken broth, evaporated milk, ground black pepper, fish sauce, fish sauce

Directions:
boil chicken until cook, drain then shred with a fork or hands.
in a large pot, add canola oil and saute onions, garlic, celery, carrots, black pepper until slightly translucent.
add chicken and cabbage, stirring until coated with oil.
add chicken broth (add water if needed], boil covered for 5-8 mins.
add evaporated milk and cream of mushroom.
boil for another 5 mins.
add fish sauce to taste ( adding 1 tbsp at a time, let boil, taste].
serve hot.
Coconut Sour Cream Pound Cake
Category: desserts
By Paula

My mother-in-law always makes this pound cake for holidays. That makes this cake very special, but it really could be made any time of the year! Even people who don't like the texture of coconut love this cake because the only coconut in it is the flavoring.

Ingredients:
1 cup vegetable shortening (such as Crisco®)
3 cups white sugar
6  eggs
1 cup sour cream
3 cups sifted cake flour
¼ teaspoon baking soda
1 tablespoon coconut extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan. Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth. Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 1 9-inch tube cake

Calories: 442.7
Fat: 19.1 g
Saturated fat: 6.1 g
Carbohydrates: 63.2 g
Sugars: 40.2 g
Dietary fiber: 0.5 g
Protein: 5.3 g
Cholesterol: 81.1 mg
Sodium: 57.7 mg
Passover Matzah (Matzo) Omelette


Ingredients:
eggs, butter

Directions:
Pre-heat a wide frying pan over medium heat.
Break up the matzah into 4 pieces.
Lightly butter one side of each piece of matzah.
Place each piece of matzah butter-side down into the pan.
Allow to sizzle for a few minutes.
Crack the eggs into the pan over the matzah, breaking the yolks if desired.
Add salt and pepper to taste.
When one side of egg is mostly cooked, flip the entire contents of the pan over to cook the other side of the egg.
Place cheese and any other desired toppings onto one-half of the egg.
Flip in half like an omlette.
Serve with Ketchup or any other condiment.
Can also be made sweet by placing sugar, cinnamon, or whichever ingredits you like in place of the cheese.
Oreo® Fluff Salad
Category: desserts
By MelindaSAbel

Creamy, simple, quick, and kid-friendly dessert. With only 4 ingredients, it's cheap and sure to be a family favorite. This recipe is doubled to fit my family. Cut everything in half for a single batch.

Ingredients:
4 cups milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (8 ounce) containers whipped topping (such as Cool Whip®)
30  chocolate sandwich cookies (such as Oreo®), crushed, or to taste

Directions:
Stir milk and pudding mix together in a bowl until pudding is well mixed; fold in whipped topping. Stir cookies into pudding until well blended. Cover bowl with plastic wrap and refrigerate until thickened and chilled, at least 1 hour to overnight.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 12 servings

Calories: 322.5
Fat: 15.3 g
Saturated fat: 10.1 g
Carbohydrates: 43.2 g
Sugars: 32.2 g
Dietary fiber: 0.9 g
Protein: 4 g
Cholesterol: 6.5 mg
Sodium: 404 mg
Grandma's Cake Doughnuts
Category: bread
By Angie D.

Best cake doughnuts! Easy to make. Just mix and drop in hot grease!

Ingredients:
1 quart vegetable oil for frying
1 cup white sugar
2  eggs
2 tablespoons vegetable oil
¾ cup milk
¼ cup white vinegar
1 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground nutmeg

Directions:
Heat about 1 quart oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Mix sugar, eggs, and 2 tablespoons oil together in a mixing bowl. Pour milk, vinegar, and baking soda into a liquid measuring cup; milk will become foamy. Add to sugar mixture; mix well. Mix in flour, baking powder, salt, and nutmeg. Drop batter by teaspoonfuls into the hot oil until golden, about 1 minute per side, working in batches. Drain doughnuts on paper towels.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 24 doughnuts

Calories: 123.3
Fat: 5.5 g
Saturated fat: 0.9 g
Carbohydrates: 16.8 g
Sugars: 8.8 g
Dietary fiber: 0.3 g
Protein: 1.9 g
Cholesterol: 16.1 mg
Sodium: 199.2 mg
Chai BBQ Wings


Ingredients:
chicken wings, black tea, tomato paste, dark corn syrup, salt, red pepper flakes, ground cinnamon, ground cardamom, ground cloves

Directions:
While your wings are cooking, steep your tea. I used 1tsp tea leaves in 2c boiling water & let it sit for 10 minutes, then strained it. You could use 3 tea bags in a similar manner.
Empty tomato paste into a bowl, add corn syrup & spices. Mix thoroughly. Add 1 - 2c of the tea until it to your desired consistency. I used 1 3/4c.
With a pastry brush, slather the sauce on the wings. Bake for 15 minutes in a 400F oven until the sauce has become one with the wings. Let cool for a moment then enjoy. Don't forget the napkins!
Enchiladas Fantastico


Ingredients:
corn tortillas, tomato sauce, cooked pork, queso fresco, monterey jack cheese, black beans, black olives, chili powder, black pepper

Directions:
Let us begin by shredding the entire brick of cheese.  If you are as crazy about cheese as I am, you might even shred a few cups more.
In a large bowl combine the shredded pork, half the cheese, Black Beans, and one can of the olives. Add a little pepper, maybe some salt and chili powder to taste.
In another large bowl put two cans of Tomato sauce, and add a generous amount of Chili Powder. (No kidding that's all real enchilada sauce is].
In a deep sided pan place the corn oil and bring to a high enough heat to deep fry.
A rookie mistake is failing to cook the tortillas prior to use.  This is why the tortillas break apart when you try to roll them.  All tortillas require cooking prior to use, they come only partially cooked normally. One by one take your corn tortillas and place then in the oil. when the tortillas are still limp, but on the verge of becoming stiff, lift them out and drop them in the bowl of enchilada sauce to cool.
Here comes the messy part.  Take the tortilla dripping with enchilada sauce and place it on a cutting board.  Scoop up the shredded pork and cheese mixture and add it in a thick line across the tortilla.  Roll the tortilla into a tube and place in a square/rectangular baking dish or pan.
Repeat.
When the pan is full of lovely enchiladas, poor the sauce from the bowl over the whole affair, but don't drown it.
Add the rest of the cheese and olives on top.
Bake in oven at 350°F for approx 15-20 minutes.
Use a spatula to remove the enchiladas two at a time to a plate. Garnish with sour cream if desired.
Recommended side dish: Refried Beans and Spanish style rice of course!
Inglenook Spoon Bread Cake


Ingredients:
cornmeal, butter, boiling water, eggs, milk, baking powder, salt, all-purpose flour, sugar, nutmeg

Directions:
Preheat oven  450 degrees. Grease a large souffle pan and set aside.
Place cornmeal and butter in a large mixing bowl; add boiling water and stir.
Beat in eggs and milk.
Combine baking powder, salt, flour, sugar and nutmeg in a small bowl and whisk into cornmeal mixture.
Bake 450 degrees 30 minutes.
Reduce oven temperature to 350 degrees and bake an  15 minutes.
Remove from oven; let cool 5 -10 minutes, then turn out from pan and cool slightly, top side up.
Serve while still warm.
Lemon and Ginger Infused Honey


Ingredients:
lemons, gingerroot, honey

Directions:
Put the lemons and ginger in a 1 quart jar and cover with honey. Let it set at least 1-2 hours.
To serve, stir 2-3 tbls. of the lemon-ginger honey into an 8 oz. cup oc boiling water. Now relax, drink, and rest!
Caramel Frosting for Angel Food Cake


Ingredients:
butter, brown sugar, milk, powdered sugar

Directions:
Melt the butter in a saucepan and then add the brown sugar.
Boil and stir for at least one minute.
Take the saucepan off the heat and add the milk.
With a hand mixer beat in the powdered sugar, one cup at a time until the spreading consistency is right for you.
It should not be a very thick consistency for angel food cake, because it will harden as it cools.
Tomato Soup


Ingredients:
stewed tomatoes, chicken broth, butter, sugar, baking soda, heavy whipping cream

Directions:
Combine first 4 ingredients in pot. (I put the stewed tomatoes through a food processor first as we don't like the chunks].
Bring to a boil.
Reduce to a simmer and simmer 60 minutes.
Add baking soda.
Wait for fizz to go down.
Add whipping cream.
Wait until soup is desired temperature.
Serve (with grilled cheese of course].
Enjoy!
Fiery HOT Restaurant Style Salsa


Ingredients:
diced tomatoes, rotel, yellow onion, garlic cloves, lime, cilantro, salt

Directions:
"Put all ingredients in a blender or food processor and pulse/blend until combined."
Air Fryer Beef Wontons
Category: appetizers-and-snacks
By fabeveryday

This air-fried version of one of our family's favorite recipes is low on guilt while still crispy and satisfying. We serve ours with soy sauce for dipping.

Ingredients:
1 pound lean ground beef
2 tablespoons finely chopped green onions
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground ginger
½ (16 ounce) package 4 1/2-inch wonton wrappers
2 tablespoons sesame oil

Directions:
Combine ground beef, green onions, salt, garlic powder, pepper, and ginger in a bowl; mix well. Preheat the air fryer to 350 degrees F (175 degrees C). Place several of the wonton wrappers on a plate or a cutting board without overlapping. Pour some water into a small bowl next to the plate. Form about 1 tablespoon of beef mixture into a ball and place on one side of each wrapper. Dip your fingertips in the bowl of water and swipe some water around the edges of the wonton wrappers. Fold the wontons in half so that they form a triangle around the beef mixture. Wet your fingers with additional water and pinch the edges of the wrapper together. Place folded wontons onto plates, making sure they don't overlap, while you assemble the remaining wontons. Brush one side of the wontons lightly with sesame oil. Place a single layer of wontons into the air fryer basket, oiled side down. Brush the tops lightly with additional sesame oil. Air fry for 4 minutes, then carefully flip the wontons with tongs. Cook on the second side until the wontons are crispy and the edges are golden brown, 3 to 4 more minutes. Transfer wontons to a paper towel-lined plate and let cool while you cook the rest of the wontons in batches.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 24 wontons

Calories: 74.2
Fat: 3.6 g
Saturated fat: 1.1 g
Carbohydrates: 5.5 g
Dietary fiber: 0.2 g
Protein: 4.6 g
Cholesterol: 14 mg
Sodium: 113.6 mg
Rigatoni


Ingredients:
Italian pork sausage, garlic cloves, olive oil, white wine, salt, fresh ground black pepper, tomatoes, basil, rigatoni pasta, cheese

Directions:
Remove the skin from the sausages and finely chop the meat., Heat the oil on medium heat., Add sausage an garlic and fry until onion is soft., Add wine and let it boil until all the wine is gone., Add tomatoes, salt and peppar to taste., Let it simmer for 75-90 minutes., Cook pasta al dente., Mix sauce and pasta in ovenproof dish., Sprinkel with pecorini cheese and put in oven at 200 degrees celsius for 10-15., Serve with arugula sallad and a nice bottle of red wine.