xiaoxl/recipe_data huggingface dataset:
Mr. Foods Banana Bread BEST BANANa BREAD EVER!!!!!!


Ingredients:
canola oil, sugar, eggs, bananas, flour, baking powder, baking soda, salt, vanilla, milk

Directions:
preheat your oven to 350 degrees, grease a 13X9 pan, then peel your bananas and mash them in a small bowl, set aside. next take out a large bowl and put the vegetable oil in, gradually add the sugar, stirring after each addition. then add the eggs and stir until thoroughly combined and slightly fluffy. then you mix in the mashed bananas, set this mixture aside. combine all of the dry ingredients in one bowl stirring until everything is mixed in, then gradually add the dry ingredients to the wet mix. (the mix will be a little dry, so don't worry, you didn't do anything wrong!] next add the milk (or half & half] and the vanilla.* stir the mixture and then pour into the pan. sometimes when I make this recipe there's a little bit too much batter in the bowl, so make sure that you don't fill the pan too full! it only needs to come up slightly above the half way point. I usually make a few muffins out of the extra.
cooking time:
bread: 50-60 minute or until knife stuck into the middle comes out clean.
muffins: 20-25 minute or until the edges pull away from the pan.
*I like to mix a cup of chocolate chips in at this point but if you would like to add blueberry's or nuts that's okay too.
Tomato Sauce
Category: side-dish
By EICHORN

Simple spicy tomato sauce from scratch for multiple dinners.

Ingredients:
6 ¼ pounds tomatoes, crushed
½ cup extra virgin olive oil
1 ½ tablespoons freshly ground black pepper
1 teaspoon chili seasoning mix
1 teaspoon salt
1 tablespoon minced onion
1 tablespoon dried oregano
1 tablespoon garlic powder
1 teaspoon finely minced fresh parsley
1 teaspoon white sugar

Directions:
In large saucepan over low heat, combine tomatoes, olive oil, pepper, chili seasoning, salt, onion, oregano, garlic powder, parsley and sugar.  Simmer 1 hour.  Serve.

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

Calories: 134.4
Fat: 9.9 g
Saturated fat: 1.4 g
Carbohydrates: 11.1 g
Sugars: 6.8 g
Dietary fiber: 3.3 g
Protein: 2.4 g
Sodium: 228.9 mg
Leftover Vegetables Marinated With Garlic and Thyme


Ingredients:
cherry tomatoes, grape tomatoes, red wine vinegar, garlic cloves, fresh thyme, dried thyme, sugar, salt, olive oil

Directions:
If any of the vegetables were originally cooked with butter or other seasonings, quickly (about 30 sec] immerse them in boiling water and remove; you'll have to do this in batches. I use a common fold-up metal vegetable steamer for this but with enough water heated in the pan to cover the veggies; you could also just use a strainer if you have one the right size.
Immediately dip vegetables into cold water to stop from over-cooking, then pat dry.
Whisk 2 Tbs water with the vinegar thru salt to combine.
Whisk in oil in a slow steady stream.
Refrigerate, covered, overnight.
Serve at room temperature.
No Bake Pumpkin Cheesecake


Ingredients:
cream cheese, granulated sugar, Cool Whip, Cool Whip, graham cracker pie crust

Directions:
Add room temperature cream cheese, pumpkin pie mix and sugar to mixing bowl.
Beat with electric mixer until smooth.
Fold Cool Whip into the pumpkin mixture until well incorporated.
Spoon mixture into prepared 9-inch graham cracker pie crust and spread to fill evenly.
Refrigerate at least 2-hours prior to serving.
Serve slices topped with 2 tablespoons of Cool Whip Topping.
Summer Berry Pie


Ingredients:
graham crackers, sugar, unsalted butter, raspberries, blackberries, blueberries, granulated sugar, cornstarch, salt, lemon juice, red currant jelly, heavy cream, sugar, vanilla extract

Directions:
For the crust: Adjust an oven rack to the middle position and heat the oven to 325 degrees.
In a food processor, process the graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs].
Add the sugar and pulse to combine.
Continue to pulse while adding the warm melted butter in a steady stream; pulse until the mixture resembles wet sand.
Transfer the crumbs to a 9-inch glass pie plate.
Using a ½-cup dry measuring cup, press the crumb mixture into the plate.
Use your thumb to square off the top of the crust.
Bake the crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to a wire rack and cool completely while making the filling.
For the filling: Combine the berries in a large colander and gently rinse (taking care not to bruise them]; spread the berries on a rimmed baking sheet lined with paper towels and gently pat dry with additional paper towels.
In a food processor, puree 2 ½ cups mixed berries until smooth and fully pureed, about 1 minute.
Strain the puree through a mesh strainer into a small nonreactive saucepan, scraping and pressing on the seeds to extract as much puree as possible (you should have 1 ¼ to 1 ½ cups].
Whisk the sugar, cornstarch, and salt in a small bowl to combine, then whisk the mixture into the puree.
Bring the puree to a boil over medium heat, stirring constantly with a wooden spoon; when the mixture reaches a boil and is thickened to the consistency of pudding, remove from the heat, stir in the lemon juice, and set aside to cool slightly.
While the puree is cooling, place the remaining berries in a medium bowl.
Heat the jelly in a second small saucepan over low heat until fully melted.
Drizzle the melted jelly over the berries and toss gently with a rubber spatula to coat.
Pour the slightly cooled puree into the cooled pie shell and smooth the top with a spatula.
Distribute the glazed berries evenly over the puree and gently press them into the puree.
Loosely cover the pie with plastic wrap; refrigerate until chilled and the puree has set, about 3 hours or up to 1 day.
For the whipped cream: Just before serving, beat the cream, sugar, and vanilla with an electric mixer on low speed until small bubbles form, about 30 seconds.
Increase the speed to medium; continue beating until the beaters leave a trail, about 30 seconds longer.
Increase the speed to high; continue beating until the cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds.
Cut the pie into wedges and serve with whipped cream.
The Brits Inspire Iceland - Stilton (Or Blue) Cheese Sauce


Ingredients:
salmon fillets, fresh parsley, olive oil, lemon, lemon pepper, Stilton cheese, white wine

Directions:
Whisk marinade ingredients together & set aside.
Rinse & dry salmon fillets. Place fillets in dish lrg enough to hold fillets in a single layer, but w/little extra space. Pour marinade over them, turn fillets to coat evenly & refrigerate for 2 hours Turn fillets over to redistribute the marinade at 1 hr of marination time.
When ready to cook fillets, preheat oven to 375°F Spray Pam (or similar product] over a Pyrex-type, oven-safe dish & bake for 15 min (or till fish flakes easily, but is still moist]. Discard marinade.
While fish is baking, use a sml non-stick skillet to begin making the sauce. Over med-low heat, melt the crumbled Stilton cheese in the white wine & begin adding the cream in sml amts at a time to incorporate. Continue adding cream till you achieve a desired smooth consistency. More or less cream may be used, but more vs less will prob be ideal as the sauce will thicken as it cools.
When ready to serve, plate the fillets & ladle the sauce over them . or serve the sauce in a pretty dish for individual use. Sprinkle a shake or 2 of lemon pepper + the chopped parsley over the fillets & garnish w/a sprig of parsley.
*NOTE* ~ Prir Frakkar serves this dish w/buttered & parslied new potatoes & mixed color veggies. Enjoy!
French Quarter Sweet Potato Cake #SP5


Ingredients:
salted butter, andouille sausages, green tomatoes

Directions:
Heat non-stick sautee pan over medium heat. Cut andouille sausage on the bias.  When the pan is hot, add sausage and cook until edges are golden brown (about 4-5 minutes].  Set aside.
Slice green tomatoes into 1/2 inch slices.  In the same pan, turn up the heat to medium-high and heat 1/2 tablespoon of butter making sure to scrape all the brown bits left by the andouille sausage.  When butter is foaming, add tomato slices and sautee 2 minutes per side.  Tomatoes should have nice browning on both sides.  Set aside.
Open Simply Potatoes Mashed Sweet Potatoes and divide potatoes into 6 round balls (more or less if you are doing small appetizers or larger entree with this recipe].  Using your hands, form flat patties with sweet potatoes (each should be about 1/2 inch thick].  Heat 1/2 tablespoon butter in a large non-stick pan over medium heat and add sweet potato cakes.  Cook approximately 4-5 minutes per side flipping once.
Heat last 1/2 tablespoon of butter in sautee pan over medium heat and cook shrimp until shrimp turns pink (about 2-3 minutes] flipping shrimp to cook both sides.
Plate the dish by placing one sweet potato cake on plate, top with one slice sauteed green tomato, followed by andouille sausage slices, and finish with a few sauteed shrimp.  Serve immediately.
Fettuccine Hungry Girlfredo! - Ww Points = 1


Ingredients:
"fat free sour cream"

Directions:
Rinse fettuccine noodles VERY well., Microwave them for one minute, then drain them and pat dry., Add cheeses and sour cream.  Mix thoroughly., Microwave to help melt cheese further, and mix some more., Add salt and pepper to taste.  Enjoy.
Mango Tango Bruschetta


Ingredients:
fresh mango, green onion, red bell pepper, fresh cilantro, lime juice, baguette

Directions:
In a medium glass bowl, mix all ingredients except cream cheese and bread. Cover; refrigerate 1 hour to blend flavors.
Place sliced baquette bread slice in 350 oven until warm approximately 3 minutes. Remove from oven and spread with a thick layer of pineapple cream cheese spread.
Top with the mango salsa mixture. Arrange on a nice platter and serve either as an appetizer or a compliment to your main meal.
PF Changs Chicken


Ingredients:
mushroom, ground chicken, garlic cloves, basil leaves, hoisin sauce, soy sauce, ground ginger, cornstarch, sriracha sauce, bibb lettuce, green onions

Directions:
In a medium wok or skillet over medium heat, heat 1 tablespoon of the sesame oil. Add the mushrooms, and cook, stirring occasionally, until golden brown and softened (about 5 minutes]; transfer to a plate and set aside. Add 1 more tablespoon of sesame oil to the skillet and bring the heat back up. Add the chicken and cook until done, about 4-5 minutes, crumbling the meat as it cooks. Drain fat, if needed. Add the minced garlic, stir for 30 seconds. Add the mushrooms back into the skillet and sprinkle in the basil leaves; stir to combine.
Meanwhile, in a small mason jar or mixing bowl, combine the hoisin sauce, teriyaki sauce, soy sauce, rice wine vinegar, ground ginger, cornstarch, and sriracha; shake or whisk to combine.
Pour sauce over the chicken mixture and stir to coat evenly; cook until heated through and slightly thickened, about 1 minute.
Spoon into the leaves of butter lettuce (or scoop over bowls of rice]. Top with sliced green onions.
Tender No Peek Chicken Breasts


Ingredients:
dry white wine, wild rice, curry, chicken breasts

Directions:
Pre cook rice 10-15 minutes.
Spray 9x13 pan with Pam.
Place chicken in pan. Mix soups, wine, rice, curry and mushrooms.   Pour over chicken. Sprinkle Lipton onion soup mix on top. Cover with foil.
Bake 350 for 2 1/2 hours-no peeking;].
Chocolate Chip Cookies for Special Diets
Category: desserts
By Bernie

Be sure to use a heat-stable sugar substitute. Since the substitutes vary in strength, use an amount equal to 3/4 cup regular sugar according to the package.

Ingredients:
½ cup butter, softened
¾ cup granulated artificial sweetener
2 tablespoons water
½ teaspoon vanilla extract
1  egg, beaten
1 ⅛ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
½ cup chopped pecans

Directions:
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet. Bake in the preheated oven for 10 to 12 minutes. Remove from cookie sheets to cool on wire racks. These cookies freeze well.

Prep time: 15 mins
Cook time: 12 mins
Total time: 50 mins
Yields: 4 dozen

Calories: 59.6
Fat: 3.4 g
Saturated fat: 1.6 g
Carbohydrates: 3.5 g
Sugars: 1 g
Dietary fiber: 0.3 g
Protein: 4.2 g
Cholesterol: 9 mg
Sodium: 53.8 mg
Glazed Whole Beets


Ingredients:
sugar, all-purpose flour, salt, cider vinegar

Directions:
Drain beets, reserving 2/3 cup juice.  In a large skillet, combine sugar, flour and salt.  Stir in vinegar and reserved beet juice until smooth.
Bring to a boil; cook and stir for 2 minutes or until thickened.  Add beets; reduce heat.  Cook, uncovered, for 5 minutes or until heated through.
Solar Cooked Moroccan Egg Salad Sandwich Hold the Mayo


Ingredients:
garlic clove, salt, fresh black pepper, fresh lemon juice, extra virgin olive oil, eggs, flat leaf parsley

Directions:
Combine garlic, salt, pepper, and lemon juice in a small bowl. Stir together.
Add olive oil. Continue to mix until well-combined.
Add eggs and parsley into the bowl of dressing.  Fold all ingredients together carefully.
Adjust seasonings to your taste.
Spread egg salad on one slice of bread & take another slice of bread to place on top.
Slice sandwich in half and serve.
Peanut Butter and Apple Sandwich


Ingredients:
peanut butter, Red Delicious apple

Directions:
Get the bread and put peanut butter on both sides of the bread.
Cut apple into slices, kind of like cheese slices, but thicker, put on one side of bread.I usually don't use the whole apple.
fold like a sandwich
Enjoy!
My friends all love this recipe, one of my friends even adds pecans.
Apple Sauce


Ingredients:
cooking apple, water, sugar

Directions:
"Peel, core and slice the apples. Put them in a saucepan with the water and bring to the boil gently. Simmer for 5-10 minutes, until the apples are soft (do not let them boil dry]. Add the sugar to taste (be careful, the apples will be very hot] and mash with a fork until smooth."
Mandarin, Spinach, and Feta Salad


Ingredients:
canned mandarin oranges, red onion

Directions:
Place spinach in a large bowl., Top with onion slices, oranges, and crumbled feta cheese., Drizzle with dressing and serve.
Persimmon Cake
Category: desserts
By kmusgrave

This easy, wonderful cake is delicious with cream cheese icing!

Ingredients:
2 ½ cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp
2  eggs
2 teaspoons vanilla extract

Directions:
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan. Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

Prep time: 10 mins
Cook time: 1 hr 15 mins
Total time: 2 hrs 35 mins
Yields: 1 cake

Calories: 297.8
Fat: 1.6 g
Saturated fat: 0.6 g
Carbohydrates: 67.5 g
Sugars: 34.5 g
Dietary fiber: 1.3 g
Protein: 4.7 g
Cholesterol: 32.6 mg
Sodium: 348 mg
Caribbean Banana Muffins
Category: bread
By EBSEPKE

With some of the native ingredients of the islands, you'll be hearing the steel drums in no time!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup butter
1 cup brown sugar
2  large eggs
3 medium bananas
1 tablespoon rum extract
1 cup shredded coconut
½ cup chopped dried pineapple

Directions:
Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners. Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract.  Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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

Calories: 322
Fat: 13.9 g
Saturated fat: 9.6 g
Carbohydrates: 46.8 g
Sugars: 26.1 g
Dietary fiber: 2.8 g
Protein: 4.3 g
Cholesterol: 51.3 mg
Sodium: 297.3 mg
Slow Cooker Oats
Category: everyday-cooking
By brandysue

I just can't get up in the morning to make my hubby breakfast before he leaves for work, so I put this in the slow cooker the night before, and breakfast is served! A hearty breakfast that's easy to do.

Ingredients:
1 cup steel cut oats
3 ½ cups water
1 cup peeled and chopped apple
½ cup raisins
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoons brown sugar
1 teaspoon vanilla extract

Directions:
Place the steel cut oats, water, apple, raisins, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

Prep time: 15 mins
Cook time: 6 hrs
Total time: 6 hrs 15 mins
Yields: 6 servings

Calories: 208
Fat: 5.6 g
Saturated fat: 2.8 g
Carbohydrates: 37.2 g
Sugars: 15.5 g
Dietary fiber: 4.3 g
Protein: 3.9 g
Cholesterol: 10.2 mg
Sodium: 34.6 mg
Danny's Grilled Cheesy Mushroom Poppers


Ingredients:
portabella mushrooms, hot Italian sausage, black pepper, garlic powder, red pepper flakes, paprika, salt, mozzarella-cheddar blend cheese, black olives

Directions:
In a medium size frying pan, brown Italian sausage til no longer pink. Drain well.
Add sausage back into frying pan and add all the seasonings. Mix well.
Prepare the large mushrooms by scooping out the stem and the insides and reserve.
Take half of the scooped out mushrooms and finely chop.
In a medium size mixing bowl add sausage,  reserved mushrooms, 1 1/2 cup of cheese and black olives; mix well.
Preheat grill and line with a small piece of foil.
Place mushroom shells on a aluminum baking pan and stuff mushrooms with sausage mixture.
Top with rest of cheese.
Place baking pan on foil on the grill.
Grill on a low temperature for 1 hour.
My Very Best Anything and Everything Rice


Ingredients:
chicken broth, olive oil, onion, saffron

Directions:
Mix the pinch of saffron into the chicken broth.
Cook the rice using the chicken broth mixture.  **I make the rice in my rice cooker which calls for 1 1/4 cup liquid, if you are making it on the stove then follow the directions on the package of rice for the amount of liquid and if you have a rice cooker be sure to check your own manual for the amount of liquid as they are all different.**.
While the rice is cooking sauté the onions in a little oil, on low to med. heat, stirring them frequently.  I like to sauté them for awhile (like 20 minutes], so they get caramelized.
Turn the onions off when they are done to your liking.
When the rice is done add another tablespoon or so of olive to the onions turn the heat up a bit and add the cooked rice.
Stir fry the rice for about 5 minutes and then add the peas and sauté for another 5 minutes or so.  I like to really stir fry the rice, so I use the maximum amount of oil.  With the heat on med-high I let it sit so some of the rice gets a little crispy, not burned, but crispy on the bottom.  - I hope that makes sense!
Add salt and pepper to taste.
Now, some variations depending on my mood --.
I add diced bell pepper with the onions.
Or add garlic or fresh sliced mushrooms to the onions 5 or so minutes into their sautéing.
I also add some toasted slivered almonds occasionally.
And, sometimes I add a handful of fresh parmesan to the finished warm rice, it's really good!
You can pretty much do as you please with this; it's so easy and always so good.
White Chocolate Chip Strawberry Fudge Drop Cookies


Ingredients:
butter, sugar, egg, buttermilk, frozen sweetened strawberries, flour, baking soda, salt, white chocolate chips

Directions:
Preheat oven to 350°F.
Combine butter, sugar, egg and strawberry extract in a large bowl.
Beat at medium speed until well blended.
Beat in buttermilk and strawberry puree.
Combine flour, cocoa, baking soda and salt in a medium bowl and mix into creamed mixture at low speed until blended.
Stir in white chocolate chips.
Drop by rounded tablespoonfuls about 2-inches apart onto greased cookie sheets.
Bake 10-12 minutes or until tops spring back when touched lightly.
Remove immediately to wire racks to cool completely.
Savory Palmiers


Ingredients:
puff pastry, pesto sauce, sun-dried tomato packed in oil, pine nuts, kosher salt

Directions:
Lightly flour a board and carefully unfold one sheet of puff pastry.
Roll the pastry lightly with a rolling pin until it is 9 1/2 x 11 1/2 inches.
Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 teaspoon salt.
Working from the short ends, fold each end halfway to the center. Then fold each side again toward the center until the folded edges almost touch. Fold one side over the other and press lightly.
Place on sheet pan lined with parchment paper.
Repeat with the second sheet of puff pastry, using the remaining ingredients.
Cover both rolls with plastic wrap and chill for at least 45 minutes.
Meanwhile, preheat the oven to 400 degrees F.
Cut the prepared rolls of puff pastry into 1/4 inch thick slices and place them faceup 2 inches apart on sheet pans lined with parchement paper.
Bake for 14 minutes, until golden brown.
Serve warm.
Instant Pot Chicken Marsala


Ingredients:
unsalted butter, button mushrooms, garlic cloves, kosher salt, black pepper, marsala wine, boneless chicken breasts, parsley, cornstarch

Directions:
Add the butter to the inner pot and heat on sauté. Once the butter has melted and the foam has subsided, add the mushrooms and cook, stirring occasionally until browned and reduced, about five minutes. Stir in the garlic and the salt and pepper to taste.
Add the marsala to the pot and cook, using a wooden spoon to scrape up the brown bits at the bottom of the pot. Press cancel to stop the cooking.
Season the chicken with salt and pepper. Add the chicken in stock to the pot.
Lock the lid. Cook on high pressure for eight minutes, then manually release the pressure.
Transfer the chicken to a plate. Stir in the parsley and cornstarch mixture, and heat on sauté until slightly thickened, about 1 to 2 minutes. Serve sauce over the chicken.
Jalapeno Bread I
Category: bread
By Nicole Cassidy

Easy to make jalapeno bread, nice and spicy!!

Ingredients:
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons white sugar
½ cup shredded Monterey Jack cheese
6 tablespoons fresh chopped jalapeno peppers
3 cups bread flour
½ tablespoon active dry yeast

Directions:
Add ingredients according to the bread machine manufacturer's directions. Set your machine on regular basic bread.

Prep time: 5 mins
Cook time: 3 hrs
Total time: 3 hrs 5 mins
Yields: 1 -1 1/2 pound loaf

Calories: 151.6
Fat: 2 g
Saturated fat: 1 g
Carbohydrates: 27.3 g
Sugars: 2.3 g
Dietary fiber: 1 g
Protein: 5.5 g
Cholesterol: 4.2 mg
Sodium: 220 mg
My Favourite Coke or Pepsi Milk Shake


Ingredients:
milk, sugar

Directions:
Put sugar in a glass.
Add milk; mix well.
Top with cola and serve chilled.
Fresh Spinach Salad With Spicy Tuna


Ingredients:
light chunk tuna in water, mayonnaise, monterey jack pepper cheese, red onion, crisp bacon

Directions:
"Drain tuna. Combine mayonnaise & pepper relish, stir into tuna. Place spinach & diced onion in the bowl and top with tuna, shredded cheese & crumbled bacon."