xiaoxl/recipe_data huggingface dataset:
Skillet Tortellini


Ingredients:
olive oil, garlic clove, dry white wine, salt, pepper

Directions:
Cook Tortellini as directed on package.
Drain; rinse with hot water.
In large skillet, sauté garlic in oil 2 minutes.
Stir in wine, salt, pepper and Tortellini.
Simmer over low heat 5 minutes or until thoroughly heated.
Toss with 1/4 cup chopped fresh parsley, if desired.
Praline Cookies


Ingredients:
flour, baking powder, salt, unsalted butter, light brown sugar, egg, vanilla, heavy cream, heavy cream, powdered sugar, pecan halves

Directions:
Heat oven to 350 degrees.
Sift flour, baking powder, and salt into a medium bowl. Set aside.
With an electric mixer (or Kitchenaid with paddle attatchement], cream butter and 1 1/2 cups brown sugar until light and fluffy, about 2 minutes.
Add egg and vanilla.  Beat until fully combined.
Add dry ingredients, and beat on low speed until combined.
Drop batter by rounded teaspoons on to an ungreased baking sheet about 2 inches apart.
Bake until firm and barely golden, 10 to 12 minutes.  Wait 5 minutes before transferring cookies to a wire rack.
In a small saucepan, combine remaining 1 cup brown sugar and cream.
Bring to a boil over a medium heat.  Cook, stirring constantly, for 2 minutes.Remove from heat.
Add powdered sugar, and whisk until smooth.
(If frostening thickens too much, thin with heavy cream.].
Add pecan pieces.
Place cookies on a cooling rack over a lined baking sheet.
Spoon about 1/2 teas praline mixture onto each cookie.
Baccala Salad


Ingredients:
salt cod fish, olive oil, garlic cloves, lemon juice, fennel, capers, parsley

Directions:
Soak cod for 2 to 3 days, refrigerated, changing water regularly. In large pot, bring 6 quarts of water to a boil, add cod and cook until fish breaks off easily. Strain and cool.
After it cools, remove skin and bones, if there are any, and break into bite size pieces. In medium saute pan heat oil and saute garlic for 2 to 3 minutes. Cool.
In a bowl, add cod, pour oil and garlic over, add lemon juice, fennel, olives, capers, parsley and salt and pepper, to taste.
Place in serving platter and serve at room temperature.
Southwestern Chili


Ingredients:
lean ground beef, butter, sweet onion, habanero pepper, cumin, chili powder, black pepper, oregano, honey, horseradish, dry red wine, lemon juice, kidney beans, black beans, chili beans, whole kernel corn, diced tomatoes, tomato paste

Directions:
In a large skillet, saute the ground beef until browned and no longer pink.  Transfer to a large stockpot and set aside.
In the skillet, melt the butter and add the diced peppers and chopped onion.  Cook, stirring frequently, until tender.
Add cooked peppers and onion to the meat.  Add the rest of the ingredients.  Bring to a rolling boil over medium high heat.  Stir frequently so that the chili doesn't stick.
Turn heat to low and let simmer for 2 hours, stirring occasionally.
Serve with a green salad and corn bread or crackers.
Black Bean and Roma Tomato Soup


Ingredients:
red onion, olive oil, garlic clove, roma tomato, oregano, cumin, black beans, chicken broth

Directions:
In a large frying pan or wok over medium heat combine onion, oil, garlic, tomato, cumin, and oregano and cook until soft, about 5 minutes.
Add black beans and chicken broth, and cook stirring occasionally for about 15 minutes. You can mash up some beans on the side of the pan if you want a bit of a thicker texture to your broth.
Chipotle Chile Stuffed Eggs


Ingredients:
ground cumin, eggs, sour cream, mayonnaise, scallion top, fresh lime juice, chipotle chile in adobo, adobo sauce, kosher salt, fresh cilantro

Directions:
Add the cumin to a small dry skillet and toast over low heat until fragrant, about 10 seconds; transfer to a small plate to cool.
Carefully remove the yolks from the whites; place the whites cut side up on a plate.
With the back of a spoon, press yolks through a sieve into a small bowl, or mash them in the bowl with a fork.
Add in the sour cream, scallion greens, lime juice, chipotle, adobo sauce, and cumin; mash with a fork until blended, then beat with a wooden spoon until the yolk mixture is smooth and fluffy; add in salt.
Using a teaspoon, carefully stuff the whites with the yolk mixture, mounding the tops.
Garnish each stuffed egg with a sprinkling of cilantro; serve at room temperature or chilled.
Apple-Walnut Cobbler


Ingredients:
sliced apples, sugar, ground cinnamon, walnuts, all-purpose flour, baking powder, salt, egg, half-and-half, butter, margarine, walnuts

Directions:
Place apples in a greased 9-inch square baking pan; spread them out evenly.
In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
Sprinkle mixture over apples.
In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
Pour over apples.
Sprinkle with finely chopped walnuts.
Bake at 325° for 1 hour or until pick comes out clean.
Coleslaw With Grapes and Spinach
Category: salad
By Kimberly

Different version of coleslaw I came up with because my husband HATES carrots. Everybody loved it! Great both crunchy or soft. Add more grapes to cut the onion if the onion is really strong. You'll be amazed!

Ingredients:
1 cup mayonnaise
½ cup white sugar
3 tablespoons vinegar
salt and ground black pepper to taste
½ head cabbage, thinly sliced
2 heads broccoli, trimmed and cut into thin strips
1  red onion, thinly sliced
½ (10 ounce) bag fresh spinach leaves, thinly sliced
1 pound seedless red grapes, quartered

Directions:
Whisk mayonnaise, sugar, vinegar, salt, and black pepper in a large salad bowl; fold in cabbage, broccoli, red onion, spinach, and red grapes. Stir to coat with dressing.

Prep time: 25 mins
Total time: 25 mins
Yields: 8 servings

Calories: 339.7
Fat: 22.6 g
Saturated fat: 3.4 g
Carbohydrates: 34.6 g
Sugars: 26.6 g
Dietary fiber: 5 g
Protein: 4.3 g
Cholesterol: 10.4 mg
Sodium: 209.9 mg
Salsa Roja
Category: appetizers-and-snacks
By unsane1047

A great enchilada or taco sauce. Can be made ahead and refrigerated for up to 1 week.

Ingredients:
1 quart vegetable stock
8  large dried ancho chiles, stemmed and seeded
3  plum tomatoes, chopped
1 small onion, chopped
1  small dried red chile, stemmed and most seeds discarded
3 cloves garlic, chopped
1 tablespoon light brown sugar
1 tablespoon vegetable oil
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar

Directions:
Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes. Cover saucepan and remove from heat; let stand for 10 minutes. Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

Prep time: 10 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 1 quart

Calories: 21.9
Fat: 0.9 g
Saturated fat: 0.1 g
Carbohydrates: 3.4 g
Sugars: 0.7 g
Dietary fiber: 1.1 g
Protein: 0.7 g
Sodium: 156.6 mg
Slow Cooker Minestrone Soup


Ingredients:
carrots, zucchini, onion, celery, green beans, garlic cloves, garbanzo beans, tomatoes, broth, curry, cumin, garam masala, salt, pepper

Directions:
Add all your ingredients into the slow cooker with the exception of the noodles.
Cook on low for 4-6 hours or on high for 3-4 hours.
Add the cooked noodles in just before serving.
Note: Feel free to mix and match the beans and veggies with what you have available in your fridge and pantry.
Spicy Sweet Ribs


Ingredients:
brown sugar, maple syrup, flour, water, vinegar, soya sauce, ketchup, chili sauce, garlic cloves, cayenne pepper

Directions:
To make sauce: Mix brown sugar, maple syrup, and flour to pot; stir well.
Add water and stir well.
Add all ingredients except ribs.
Heat and stir until boiling and thickened.
Place a layer of ribs in slow cooker, spooning sauce over layer and repeat till all ribs and sauce is used.
Cover.
Cook on low for 10 to 12 hours or on high for 5 hours.
Salted Chocolate Almond Fudge


Ingredients:
butter, brown sugar, sweetened condensed milk, dried cherries

Directions:
Line cookie sheet with foil. Line 8-inch square pan with foil.
In 8-inch nonstick skillet, melt butter over medium-high heat. Stir in brown sugar, and cook until bubbly. Cook 1 minute longer, stirring occasionally. Add almonds; stir to coat. Spread almonds on cookie sheet. Cool completely, about 15 minutes. Break into small pieces.
In large microwavable bowl, microwave chocolate chips and sweetened condensed milk uncovered on High 1 minute; stir. Microwave 1 minute longer. Add almonds and dried cherries; stir until blended.
Spread evenly in 8-inch square pan. Sprinkle with salt. Refrigerate about 2 hours until firm. Cut into 6 rows by 6 rows. Store covered at room temperature.
Pork Guisantes (Filipino Pork and Peas)


Ingredients:
onion, garlic cloves, soy sauce, water, bay leaf, tomato paste, pimientos, salt

Directions:
Heat oil in large skillet., Saute garlic, onions and pork until browned., Add soy sauce, patis, water and bay leaf., Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes., Add tomato paste, peas and pimientos., Simmer for another 5 more minutes., Salt to taste.
Tortilla Chips Recipe


Ingredients:
corn tortillas, lime juice, ground cumin, chili powder, salt

Directions:
The oven must be at a low degree.
Cut tortillas into several chips sized wedges and assert the wedges in a layer on a cooking sheet.
In a blender, whisk the oil with lemon juice. Mix well and spray the wedges until lightly damp.
In a small bowl combine the chili powder, cumin, and salt on the chips.
Bake for about ten minutes. Revolve the pan and continue baking for another ten minutes. Be careful that the chip does not become too brown.
Serve with garnishes or salsas.
Savory Breakfast Bread Pudding


Ingredients:
sharp cheddar cheese, diced tomatoes, Italian sausage, green onions, fresh basil, brown sugar, dried oregano, garlic powder, eggs, heavy whipping cream, parmesan cheese

Directions:
Place bread cubes in a large bowl. Combine cheddar cheese, tomatoes, sausage, green onions, basil, brown sugar, oregano and garlic powder.
Add to bread and toss gently until bread is well coated. Pour mixture into a sprayed 9x13-inch baking pan. Whisk eggs, whipping cream, salt and pepper and pour over bread mixture.
Sprinkle with parmesan cheese. Bake at 350°F 55-65 minutes or until knife inserted in center comes out clean.
Pumpkin Roll


Ingredients:
Splenda sugar substitute, pumpkin, eggs, all-purpose flour, cinnamon, salt, baking soda, pecans, powdered sugar, cream cheese, vanilla, butter

Directions:
Preheat Oven to 350°F.
Grease Cookie Sheet and place wax paper over it. (I also spray Wax Paper with cooking spray].
Pour batter over wax paper and sprinkle with chopped nuts.
Bake 15 - 20 minutes.
Sprinkle with Powdered Sugar.
Turn Cake out on clean Dish Towel & peel off wax paper.
Roll Lengthwise and place in freezer for 20 minutes.
While cake is in freezer, Mix filling by adding all ingredients and mixing until smooth.
Take cake out of freezer and unroll.
Spread filling all over cake.
Roll back without dish towel.
Wrap in Foil and freeze.
Remove 15 minutes before serving.
Easiest Rice Krispie Treats


Ingredients:
butter, mini marshmallows

Directions:
Put all ingredients into one very large microwave-safe bowl, place in microwave for 1 1/2 minutes on high, mix well.
Plop onto waxed paper.  Form into rectangular shape of any thickness.
Allow to cool for 20 minutes.
Use pizza cutter to slice.  Store in airtight container.
(Recipe also works well when using 1/2 the quantity of each ingredient].
Basque Chicken Casserole


Ingredients:
chicken, flour, olive oil, onion, green pepper, garlic, chorizo sausage, tomato puree, long grain rice, chicken broth, chile, thyme, ham, parsley

Directions:
Mix flour, salt and pepper in a freezer bag, add chicken, close bag and shake.
Heat oil in stewpot or big skillet, stir-fry chicken for about 15 minutes on both sides. Remove from pan and put it on a plate.
Add red and green pepper as well as onion and steam the veggies for about 3 minutes. Add garlic, chorizo and tomato puree and stew for another 3 minutes. Add the rice until it is
Stir in chicken broth, chillies, thyme, salt and pepper and bring it to broil. Cover the stewpot ant let it simmer for about 30 minutes.
Add ham, olives and the parsley, let it simmer another 5 minutes.
Caramelised Onion and Mushroom Spread


Ingredients:
butter, olive oil, onions, leeks, garlic cloves, thyme, brown sugar, salt, fresh ground black pepper

Directions:
In a large non-stick pan, heat the butter and oil; add the frozen onions and leeks and cook over a medium-high for 5-6 minutes, stirring constantly.  Add a bit more oil if needed.
Add the mushrooms, garlic and thyme - and cook over a medium heat for 5 minutes.
Stir in the brown sugar and reduce the heat; allow the mixture to caramelise for 15 minutes, stirring occasionally (liquid should slowly reduce and the onions turn a caramel colour]; remove the pan from heat and set aside to cool.
Place the onion mixture in a food processor, add the balsamic vinegar, salt and pepper and process until chopped but still a little chunky. Or you could leave a tablespoon of the mixture out and add back into the mixture once you've removed it from the food processor.
To Serve: Spoon the Caramelised Onion and Mushroom Spread into serving bowl, drizzle with olive oil and serve with fresh crusty bread.
TIP: This dip is also yummy when used to make little tarts, or to top any savoury biscuits. Simply place teaspoonfuls of the Caramelised Onion and Mushroom Spread mixture into the mini savoury tartlet cases or onto the biscuits, add crumbled feta cheese and half a Kalamata olive. Garnish with a parsley leaf and serve.
Microwave Hot Chocolate


Ingredients:
sugar, salt, hot water, milk, vanilla

Directions:
Combine sugar, cocoa, salt, and hot water in a 1  quart microwave safe measuring cup.
Microwave at HIGH for 1 to 1 1/2 minutes, or until boiling.
Add milk, stir and microwave an additional 1 1/2 to 2 minutes or until hot.
Stir in vanilla and blend well.
* This serves 4 but for 1 cup, place 2 heaping teaspoons sugar with 1 heaping teaspoons cocoa and a tiny dash of salt in microwave safe mug.  Add 2 teaspoons cold milk and stir until smooth.  Fill cup more milk and microwave on HIGH for 1 to 1 1/2 minutes or until hot. Stir to blend.  There is no mention of vanilla here but it may be a typo.  I would add a drop!
Hot Fudge Sauce II
Category: side-dish
By Erin Nesbit

This is a great hot fudge sauce to use for almost any chocolate dessert.  My mom gave me this recipe with a note that said, 'Use this sauce over brownies and vanilla ice cream to make 'Eskimo Pie Delight'. It was a favorite of mine from college.

Ingredients:
4 (1 ounce) squares unsweetened chocolate
1 cup white sugar
⅛ teaspoon salt
1 tablespoon butter
1 cup heavy cream
½ teaspoon vanilla extract

Directions:
Place chocolate in a microwave safe bowl and cook on high 1 to 2 minutes, stirring frequently, until mostly melted.  Transfer to a heavy-bottomed saucepan over low heat and stir in sugar, salt and butter.   Stir in cream, a little at a time until smooth.  Heat through, without boiling, then remove from heat and stir in vanilla.  Store in refrigerator.

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

Calories: 283
Fat: 19.8 g
Saturated fat: 12.3 g
Carbohydrates: 30 g
Sugars: 25.2 g
Dietary fiber: 2.3 g
Protein: 2.4 g
Cholesterol: 44.6 mg
Sodium: 61.2 mg
Almond Custard


Ingredients:
cornstarch, milk, low-fat milk, egg, sugar, vanilla essence

Directions:
Blend the cornstarch with a little of the milk. Add the remaining milk.
Add the egg and cream, whisk well.
Pour the mixture into a small saucepan and stir constantly over a low heat until the custard thicks. DO NOT BOIL as your mixture may curdle.
Alternately, instead of the saucepan mixture-you can use the micro-wave. Use medium low heat and stir at 1 minute intervals until the custard thickens.
Stir in the ground almonds, vanilla and sugar.
Serve warm or cold as desired.
Quiche With Asparagus and Mushrooms


Ingredients:
eggs, red bell peppers, mushroom, garlic, unsalted butter, unsalted butter, asparagus, monterey jack cheese, flat leaf parsley, dried basil, dried oregano, fresh ground pepper, salt, Dijon mustard, sharp cheddar cheese

Directions:
Preheat oven to 375°F.
Butter a 10 inch quiche dish and place the thin slices of brioche in the bottom to cover.  Brush lightly with the mustard.  Sprinkle sparingly with sharp Cheddar.  Place in oven while it is preheating and leave for 5 to 7 minutes.  Remove and allow to cool slightly.
I fried some bacon to serve as a side then wiped the skillet with a paper towel and added the tablespoon of butter for sauteing the onion, bell pepper, mushrooms, and garlic, about 5 minutes on medium heat; stir as needed.
*Note: if using fresh asparagus, saute it along with the onion mixture until it is crisp tender.
In a medium sized bowl gently whisk the eggs (no froth].  Add the Monterrey Jack cheese, parsley, herbs, salt and pepper. Combine, then add the canned asparagus (if using.]  Pour egg mixture over the baked brioche slices and bake for 20 minutes.
Let it rest for 10 minutes before serving.  Serve with crisp bacon slices and fresh melon.
Jalapeno Cornbread


Ingredients:
cornmeal, all-purpose flour, sugar, salt, baking soda, baking powder, garlic powder, egg, reduced-fat cheddar cheese, 1% fat buttermilk, green onions, butter, margarine

Directions:
In a bowl, combine the cornmeal, flour, sugar, salt, baking soda, baking powder and garlic powder. In a small bowl, combine the remaining ingredients. Stir into dry ingredients just until moistened. Pour into a 1-quart. square baking dish coated with cooking spray.
Bake at 425°F for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.
Raw Chocolate Shake


Ingredients:
bananas, dates, vanilla bean, sea salt, stevia

Directions:
Put all ingredients in blender and blend until very smooth.
If I don't have frozen bananas ready in the freezer, I use fresh bananas and add anywhere from 8-12 ice cubes to make sure the shake is cold.  I usually don't add ice if the bananas are frozen.
This makes 3 large servings.
Minnesota Broccoli Salad
Category: salad
By Doughgirl8

No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.

Ingredients:
3  eggs
1 pound broccoli, chopped
¼ cup finely chopped red onion
1 cup green olives, sliced
1 (4 ounce) jar diced pimentos, drained
¾ cup mayonnaise
1 teaspoon dry mustard powder
½ pinch salt, or to taste
½ teaspoon celery seed
1 tablespoon chopped fresh dill

Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold. Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside. Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

Prep time: 25 mins
Cook time: 15 mins
Total time: 8 hrs 40 mins
Yields: 1 salad

Calories: 296.8
Fat: 27.9 g
Saturated fat: 4.4 g
Carbohydrates: 8.2 g
Sugars: 2.6 g
Dietary fiber: 2.7 g
Protein: 6.3 g
Cholesterol: 103.4 mg
Sodium: 792.7 mg
Mrs. Hoggle's Stuffed Cranberry Sauce


Ingredients:
cream cheese, mayonnaise, pecans, jellied cranberry sauce

Directions:
Leave cream cheese out a room temperature for about an hour to soften it.
Mix cream cheese and mayonnaise until creamy and spreadable.
Add pecans and mix well.
Slice cranberry sauce into an even number of 1/4-inch rounds.
You should be able to get about 10 rounds.
Spread cream cheese mixture on 1 round and place another round on top, sandwich style.
Cut each round in half like a sandwich and place in shallow container, covered.
Store in refrigerator until time to serve.
Chocolate Cake Batter Hummus
Category: appetizers-and-snacks
By France C

Dessert hummus is a thing, and it is absolutely decadent without all the guilt! Serve with pretzels, strawberries, or graham crackers. Also makes a delicious filling for crepes topped with bananas. You can trick anyone into eating chickpeas when they taste this good! For a deeper color and flavor, use Dutch process cocoa powder.

Ingredients:
1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons cocoa powder
3 tablespoons maple syrup
2 tablespoons water, or as needed
2 tablespoons tahini
½ teaspoon vanilla extract
1 pinch salt

Directions:
Combine chickpeas, cocoa powder, maple syrup, water, tahini, vanilla extract, and salt in the bowl of a mini food processor. Blend until smooth, scraping down the sides of the bowl. Add additional water, 1 tablespoon at a time, until hummus is smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 88.8
Fat: 2.7 g
Saturated fat: 0.5 g
Carbohydrates: 14.9 g
Sugars: 4.6 g
Dietary fiber: 2.5 g
Protein: 2.7 g
Sodium: 129.5 mg
Italian Grilled Cheese


Ingredients:
fresh mozzarella cheese, olive oil, garlic clove

Directions:
Brush bread with olive oil and rub with cut sides of garlic.
Top with cheese and season with salt and pepper. Top with the other slice of bread.
Cook in grill pan or skillet until bread is toasty and cheese is melted.
Rub with garlic again. Serve with a sprig of fresh basil and enjoy!
Tropical Delight


Ingredients:
vanilla pudding mix, bananas, crushed pineapple, Cool Whip

Directions:
"Place Twinkie halves in a 13" x 9" dish.  Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping.  Garnish as desired (toasted coconut and cherries works well].  Serve chilled."
Easy Quiche


Ingredients:
eggs, swiss cheese, monterey jack cheese, cheddar cheese, mushroom, frozen broccoli, frozen spinach, shrimp

Directions:
Bake crust for about 15 minutes.
Cook broccoli and chip into bite-size chunks. (If using spinach, just thaw and drain.] Put broccoli or spinach into the bottom of the pie crust.
Mix remaining ingredients, including your choice of meat, and pour over the broccoli.
Bake 30 to 35 minutes at 350 degrees F, until knife comes out clean.