xiaoxl/recipe_data huggingface dataset:
Rice Cooker Rice Pilaf


Ingredients:
white rice, chicken broth, onion, margarine, butter, minced garlic cloves

Directions:
In a small frying pan over medium heat, sautee the onion and garlic until onion is translucent. The garlic will cause the onion to scorch a bit, don't worry, it gives it flavor.
Add the rice, sauted onion and garlic, almonds, mushrooms, and chicken broth to a 4 cup capacity or larger rice cooker.
Stir briefly to distribute ingredients.
Set to cook. When done, let sit for 10 minutes.
Stir and enjoy!
Depending on your rice cooker, the bottom may get brown. I like it, it gives it some extra zip!
Blueberry Drop Biscuits


Ingredients:
flour, salt, baking powder, butter, milk, fresh blueberries

Directions:
Combine flour, salt and baking powder., Work in the butter with a fork, or a pastry blender., Add milk, stirring just to moisten., Carefully fold in the blueberries., Drop by tablespoon onto greased baking sheet., Bake at 375° for 12 to 14 minutes or until, lightly browned.
Easy Strawberry Shortcake


Ingredients:
fresh strawberries, granulated sugar

Directions:
Combine strawberries and sugar in small bowl; set aside. Spray insides of 2 microwave-safe mugs with cooking spray.
Whisk together Reddi-wip, Egg Beaters and cake mix in medium bowl. Place half of the batter in each mug.
Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds. Invert each cake onto a plate. Spoon half of the strawberries over each cake. Top with additional Reddi-wip and serve immediately.
Cook's Tips: One fresh egg may be used in place of Egg Beaters. Baking mix may be used in place of cake mix.
Trick or Treat Dip


Ingredients:
potatoes, unsalted butter, tandoori spice mix, plain yogurt, Worcestershire sauce, milk, cheese, paprika

Directions:
Wash and dry the potatoes, prick the skin and bake at 200°C/400°F/Gas 6 for 1 hour, or until the poatoes are soft when pinched. Remove the potatoes from the oven and cool until they are cool enough to handle.
Cut the potatoes into quarters and scoop out as much flesh as possible. Set the flesh aside for use in another dish. Place the potato skins on a baking sheet and brush them with melted butter, and bake at 200°C/400°F/Gas 6 for 10-15 minutes, turning them over once, or until the skins are crisp.
Meanwhile, mix the spice to a paste with the yogurt and sauce; then blend them together with the milk and the soft cheese. Sprinkle the dip with paprika and serve it  with the potato skins.
Oven Crisped Chicken


Ingredients:
butter, all-purpose flour, cornmeal, paprika, chili powder, garlic powder, ground cayenne pepper, salt, water, chicken drumsticks

Directions:
Preheat the oven to 400°F.
Spread tablespoon butter over the bottom of a baking sheet.  I cover mine with aluminum foil for easy cleanup.
Combine flour, cornmeal, paprika, chili powder, cayenne pepper and salt in a large ziploc or shake 'n bake type bag.  Close bag and shake to blend well.
Beat egg white in a shallow bowl.  Stir in water.  Dip chicken in egg white mixture.  Place chicken in bag with flour mixture.  Shake to coat.  Arrange chicken on prepared baking sheet.
Melt remaining butter in a small saucepan over medium heat.  Drizzle evenly over chicken.
Bake the chicken about 40-45 minutes (less time if using boneless breasts].
Ratatouille-Quiche


Ingredients:
whole wheat flour, salt, butter, egg, cold water, olive oil, onion, bell peppers, garlic cloves, zucchini, tomatoes, fresh sage, thyme leaves, basil leaves, eggs, gouda cheese

Directions:
For the dough mix flour, salt and herbs in a bowl. Add butter and rub in using your finger tips or a pastry blender until dough looks like coarse crumbs. Add the egg and as much water as you need to make a smooth workable dough.
Wrap in foil and chill til veggies are ready.
For the filling, heat oil in a big skillet. Add onion and garlic and sautee til lightly browned. Add all the other veggies and sautee for 10-15 minutes or until veggies are tender and liquid has partially evaporated. Remove from heat, drain off remaining liquid.
Add the herbs.
Pat your dough into a pie dish of 28 cm in diameter (11 inches].
Put filling on top of dough and make sure to fill out the whole dish with it.
For the sauce combine cheese, cream and eggs and pour over veggies.
Bake in the preheated oven at 190°C/375°F on the second lowest rack for 50 minutes or until toothpick comes out clean.
Enjoy! :].
Mayo-Free Hummus Tuna Salad
Category: salad
By sweetestdelicacy

This is a wholesome, mayo-free tuna salad. I use hummus instead, and it is delicious!

Ingredients:
1 (12 ounce) can tuna, drained
½ cup hummus
½ cup chopped red onion
½ cup chopped red bell pepper
⅓ cup sweet relish
¼ cup chopped tomatoes  (Optional)
2 large hard boiled egg whites, chopped
1 tablespoon Dijon mustard
¼ teaspoon ground black pepper

Directions:
Mix tuna, hummus, onion, bell pepper, relish, tomatoes, egg whites, Dijon, and black pepper together in a large bowl until well combined.

Prep time: 15 mins
Total time: 15 mins
Yields: 4 servings

Calories: 198.8
Fat: 3.6 g
Saturated fat: 0.6 g
Carbohydrates: 15.7 g
Sugars: 8 g
Dietary fiber: 2.8 g
Protein: 26 g
Cholesterol: 25.2 mg
Sodium: 437 mg
Mom's Soft Chocolate Chip Cookies


Ingredients:
butter, margarine, sugar, brown sugar, vanilla, eggs, baking soda, warm water, salt, flour, chocolate chips

Directions:
Cream together the butter & both sugars.
Add the remaining ingredients except chocolate chip; mix well.
Mix in chocolate chips.
Drop onto parchment-lined cookie sheets.
Bake at 350° for about 10 minutes or until golden.
Shrimp and Cotija Enchiladas With Salsa Verde and Crema Mexicana


Ingredients:
olive oil, poblano chiles, garlic cloves, cilantro, green onion, red onions, medium shrimp, ground cumin, corn tortillas, Cotija cheese, feta cheese

Directions:
Preheat broiler. Line large rimmed baking sheet with foil; brush lightly with 1 tablespoon olive oil. Arrange tomatillos, poblano chiles, cut side down, and garlic cloves on prepared baking sheet. Broil until tomatillos and chiles begin to soften and blacken in several spots, watching closely to prevent burning, about 10 minutes (do not turn]. Remove from oven. Let stand until cool enough to handle, about 15 minutes.
Transfer tomatillos to processor. Peel garlic and add to processor. Peel charred parts of chiles; coarsely chop chiles. Add generous 1/3 cup chopped chiles to processor (reserve remaining chiles for enchilada filling]. Add 2 cups cilantro and 1 cup green onions to processor; using on/off turns, blend until coarse puree forms. Season salsa verde to taste with salt and pepper. Transfer 1 1/2 cups salsa verde to shallow bowl.
Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add chopped red onion and saute until slightly softened, about 2 minutes. Spring shrimp with salt and pepper. Add shrimp, oregano, cumin, and remaining chopped chiles to skillet; saute just until shrimp are almost opaque but not completely cooked through, tossing often, 3 to 3 1/2 minutes. Remove shrimp mixture from heat.
Preheat oven to 350°F Brush 15x10x2-inch glass baking dish with remaining 1 tablespoon olive oil. Spread 1/2 cup salsa verde fromprocessor in bottom of dish. Stack tortillas; wrap in damp paper towels and place on plate. Microwave tortillas on high just until soft and pliable, 1 to 1 1/2 minutes. Working with 1 tortilla at a time, dip tortilla into bowl with 1 1/2 cups salsa verde, turning to coat both sides evenly. Transfer to prepared baking dish. Place 4 shrimp and some onion-chile mixture down center of tortilla, then sprinkle rounded tablespoonful cheese over. Roll up tortilla, enclosing shrimp and onion-chile filling. Place seam side down in dish. Repeat with remaining tortillas, shrimp, onion-chile mixture, and cheese. Spread 2 cups salsa verde from processor over enchiladas.
Bake enchiladas just until heated through and cheese melts, about 20 minutes. Using spatula, transfer 2 enchiladas to each of 6 plates. Spoon any remaining salsa verde over; sprinkle with remaining cheese. Drizzle with crema and garnish with red onion slices and additional chopped cilantro, if desired.
Note: If the poblanos aren't hot enough, add some chopped jalapenos to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets] or stirred sour cream if crema is unavailable.
Back Porch Bayou Shrimp & Corn #RSC


Ingredients:
thick slab bacon, onion, red bell pepper, garlic clove, lemon, white wine, Worcestershire sauce, coarse black pepper, butter, green onions, fresh parsley, fresh corn, heavy cream, raw shrimp

Directions:
Over medium high heat sauté the diced bacon in a sauce pan until it just starts to crisp.
While the bacon is cooking dice the onion and then add to the pot. While the onion is cooking dice the red pepper and add.  Mince the garlic and add.
Remove the zest from the lemon and set it aside and then add the juice from the lemon to the sautéed vegetables along with the wine, Worcestershire sauce, black pepper and Creole seasoning.  Stir in 2 tablespoons of the butter, reduce the heat, and allow to the sauce to simmer, stirring occasionally, while preparing the corn.
Put the remaining 2 tablespoons of butter in a small bowl.  Add 1 tablespoon of the sauce and mix in 1/2 of the green onion, parsley and lemon zest to make a compound butter for the corn.  Tear off 4 rectangles of heavy duty Reynolds wrap that are about 3” longer than each ear of corn is lengthwise and then place each ear in the middle running lengthwise and rub the corn all over with the compound butter (I find my hands are the best tool for this], and seal each ear up tightly so that the butter doesn’t leak out while cooking.  Place the corn on a preheated hot grill and allow it to cook for about 7 minutes with the lid down.
Meanwhile remove the sauce for the shrimp from the heat and stir in the heavy cream and then in a medium sized bowl mix the shrimp with the sauce.  Tear off four 12” squares of heavy duty Reynolds wrap and spread 1/4 of the shrimp in the middle of each square.  Taking the foil by two corners at a time, fold the foil over the shrimp to make “boats”.
Turn the corn and place the shrimp boats on the grill, and cook them both, covered, for about 8 minutes more.  Allow the corn and shrimp to rest for a few minutes before serving as they will be very hot.  To serve, open the shrimp packages and sprinkle the remaining green onion, parsley and lemon zest over the shrimp.
Risotto With Gorgonzola And Toasted Walnuts


Ingredients:
chicken broth, butter, onion, arborio rice, dry white wine, gorgonzola, walnuts, parmesan cheese, mascarpone cheese, heavy cream, salt, white pepper

Directions:
Bring broth to a simmer in sauce pan.
Heat butter in large heavy skillet over low heat.
Add onions and saute until tender.
Add rice and saute for 1 minute.
Add white wine and stir until absorbed.
Begin to add broth 1 cup at a time stirring occasionally with a wooden spoon.
Wait until each broth addition is absorbed before adding the next.
When all the broth has been added and absorbed, add the cheeses and the walnuts and stir gently until cheese starts to melt.
Salt and pepper to taste.
Serve immediately.
Dee's Applesauce Sour Cream Pancakes


Ingredients:
baking soda, flour, salt, skim milk, unsweetened applesauce, eggs, nonfat sour cream

Directions:
Sift baking soda, flour, and salt together.
Add milk, applesauce, eggs, and sour cream; stir together.
Cook on a skillet sprayed with Pam.
Tilt pan like making a crepe so pancake is thin.
Scotti's Shrimp (Or Chicken) and Rice Casserole


Ingredients:
cooked rice, chicken, onion, mushroom, green peppers, bacon

Directions:
Mix together rice, meat, and vegetables., Transfer to 13x9 baking dish., Pour dressing over all., Place bacon strips on top., Bake at 350 degrees for 1 hour.
Harrigan's Prime Rib Soup


Ingredients:
water, sour cream, mushroom

Directions:
Cook prime rib roast to desired doneness.
Pour any drippings into saucepan.  Add water and Bovril.  Heat.
Add sour cream and chopped prime rib roast and mushrooms.  Heat**SLOWLY**. Do not boil.  Serve and enjoy!
NOTE:.
Bovril is British; It's a beef extract that can be used in recipes such as the one above or spread on toast or used to make a "beef tea".
Hot Dog Roll Up
Category: trusted-brands-recipes-and-tips
By Mission Foods

Cheesy and easy. This two-minute lunch idea is so simple, your kids can make them.

Ingredients:
4 (6 inch) Mission® Fajita Flour Tortillas
4  all beef hot dogs
4 slices processed American cheese

Directions:
Place hot dogs between two paper towels and microwave on high for 20 seconds.  Remove from towels and reserve the hot dogs hot. Lay one slice of American cheese on the center of each tortilla. Place hot hot dogs on top of each slice of cheese.  Roll up each tortilla/cheese/hot dog by simply rolling from one end to the other. Place all four hot dog roll ups in the microwave and cook for an additional 10 to 12 seconds to fully melt the cheese and warm the tortillas. Remove from microwave and serve each hot dog roll up whole.

Prep time: 2 mins
Cook time: 2 mins
Total time: 4 mins
Yields: 4 servings

Calories: 354.8
Fat: 24.7 g
Saturated fat: 11.8 g
Carbohydrates: 18.3 g
Sugars: 2.7 g
Dietary fiber: 1 g
Protein: 14.3 g
Cholesterol: 50.5 mg
Sodium: 1225.1 mg
Rice With Lentils and Dates


Ingredients:
basmati rice, butter, onion, lamb, beef, cinnamon, allspice, lentils, saffron, raisins, pitted dates

Directions:
wash and drain rice.
heat 2 T butter and fry the onion till golden; add the meat and sauté stirring and turning the pieces till browned all over.  Cover with water, add salt and pepper, cinnamon and allspice and simmer for 1 hour; or till meat is tender and most of water absorbed.
boil the lentils in water for about 20 minutes till done, adding salt when they begin to soften, drain.
now boil the rice in a pan for 10 minutes till not quite tender and still a little underdone. Drain the rice.
Melt 2 T butter in bottom of pan, then stir in 2 T of the saffron water and about a third of the rice.
spread half the meat on top, then sprinkle on half the lentils, raisins, dates and almonds if using.
Cover with a layer of rice and remaining meat, lentils, raisins and dates and finish with the rice that is left.
Melt the remaining butter, stir in the remaining saffron water and pour all over. Cook covered on very low heat for 20-30 minutes.
Barbecued Ribs


Ingredients:
country-style pork ribs, flour, paprika, garlic, pepper, chili sauce, onion, brown sugar, cider vinegar, prepared mustard, Worcestershire sauce

Directions:
Preheat oven to 325°F.
Combine flour, paprika, garlic and pepper in large plastic bag.
Add ribs to bag in batches, if necessary, coating well.
Arrange ribs in roasting pan (large enough to fit ribs in single layer].
Bake for 1 1/2 hours or until ribs are browned.
Remove from oven and let cool while mixing sauce.
Combine chili sauce, onion, sugar, vinegar, mustard, hot pepper sauce and Worcestershire sauce in medium saucepan.
Bring to boil over medium-high heat.
Reduce to low and simmer 15 minutes.
While sauce is cooking prepare barbecue.
Remove sauce from heat and pour over ribs, turning to coat.
Grill ribs, basting with sauce, for 15 minutes per side or until ribs are done.
Cut ribs into serving pieces.
Yellow Spaghetti


Ingredients:
spaghetti, bacon, eggs, parmesan cheese

Directions:
Cook and drain pasta.  While cooking, bring eggs to room temperature by letting them stand for 5 minutes in hot tap water.  Also while cooking noodles, brown bacon. ( Do not drain grease.].
Beat eggs together with a fork.  Stir in parmesan cheese.
Toss hot, cooked pasta with hot, browned bacon.  Add beaten eggs and cheese.  (The heat from the noodle mixture will cook the eggs.  Keep stirring so that they coat the noodles and don't stick to the bottom.].
Fish Dip Tartar Sauce


Ingredients:
dill, mayonnaise

Directions:
Add ingredients together and mix them up., Serve with Fish any Type but I find just Fish Sticks are the best.
Baked Havarti


Ingredients:
havarti cheese, granny smith apples

Directions:
Place 1/2 the rolls on a cookie sheet and forming a rectangle shape., Place 2 layers of cheese on top of the rectangle., Make a rectangle out of the remaining rolls and layer on top of the cheese., Seal the edges together., Bake @ 350 degrees for 10-15 minutes or until golden brown., Serve with sliced granny smith apples.
Italian Skillet Meal


Ingredients:
lean ground beef, onion, garlic, dried basil, oregano, tomato sauce, chicken broth, beef broth, macaroni, zucchini, green beans

Directions:
In a large nonstick frying pan, brown ground beef.
Add onion, garlic and basil.
Cook and stir for 2 minutes.
Add tomato sauce and broth.
Bring to a boil.
Add macaroni.
Reduce heat, cover and allow to cook for 5-7 minutes.
Stir in zucchini or green beans.
Cover and cook, stirring occasionally, for 5-10 minutes or until macaroni and zucchini are tender.
If needed, add more broth.
Juicy Mixed Herbs Chicken With Sweet Potato Mash and Sauté


Ingredients:
chicken breasts, mixed herbs, russet potato, sweet potatoes, butter, olive oil, head of broccoli

Directions:
• Preheat the oven to 350°F (180°C] or 320°F (160°C] for convection oven and cook the chicken according to the pack instructions.
• About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
• Heat the oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
• Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
• Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
• Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.
Cheesy Jalapeño Wonton Rolls


Ingredients:
wonton wrappers, egg, water, jalapeno jack cheese, green onion, sesame seeds, plum sauce

Directions:
On a clean surface, arrange wonton wrappers to resemble diamonds. In a small bowl, beat egg with water. Using a pastry brush, add egg wash to wrapper edges.
Place one piece of cheese horizontally in the centre of each wonton wrapper. Top with green onions. Fold left and right sides of the wrapper over the filling. Fold bottom and roll into a cylinder, pressing slightly to adhere.
Heat oil in a large skillet over medium-high heat. Cook, turning occasionally, for 3 to 5 minutes or until golden brown. Transfer to a paper towel-lined plate to absorb oil.
Sprinkle with sesame seeds and serve with plum sauce.
Salmon Pate


Ingredients:
salmon, onions, cream cheese, lemon juice, horseradish, dried dill weed, Worcestershire sauce, liquid smoke, salt, ground black pepper, parsley

Directions:
Mince onion and parsley by pulsing in your food processor.
Add all remaining ingredients except salt and pepper and blend using on/off turns, then mix until smooth.
Oatmeal Cookie Biscotti


Ingredients:
all-purpose flour, quick-cooking oats, baking soda, baking powder, salt, cinnamon, cardamom, eggs, sugar, vanilla, raisins, dried cranberries

Directions:
Preheat oven to 350°F Line a baking sheet with parchment paper.
Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm] and lay flat on baking sheet.
Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Angel Food Cupcakes


Ingredients:
cold water, cornstarch, vanilla

Directions:
Heat oven to 375 degrees. Place paper baking cups in 30 -36 regular sized muffin cups.
Beat cake mix, cornstarch, vanilla and water in extra large glass or metal bowl on low speed for 30 seconds; beat on medium speed for 3 minute.
Fill cups 2/3-3/4 full of batter. Refrigerate remaining batter while cupcakes are baking.
Bake 12-20 minutes or until golden brown and cracks feel dry; cool.
Frost with your favorite frosting or fruit - I prefer fat free cool whip and cut berries but have also plucked a bit of cake out of the center filled it with strawberry jam and then made a frosting with the jam and powdered sugar.
Zucchini Nutmeg Bread


Ingredients:
sugar, flour, baking soda, cinnamon, vanilla, eggs, zucchini, baking powder, salt, nutmeg

Directions:
Mix all ingredients with beater until smooth.
Pour into greased and floured loaf pans.
Bake at 325 for 1 hour.
Slice and spread with butter or cream cheese (if desired].
Leek Patties


Ingredients:
leeks, potatoes, eggs, romano cheese

Directions:
Peel and boil potatoes.
Wash the leeks carefully.
Dice the white base and part of green base.  Parboil in salted water for 5 minutes; drain.
Mash the potatoes.
Add the leeks; blend in well.
Add eggs, salt and pepper.
Add cheese.
Heat oil.  When sizzling, drop leeks by tablespoonful.
Fry till golden on each side; drain.
Better Biscuits


Ingredients:
all-purpose flour, baking powder, baking soda, salt, shortening, buttermilk

Directions:
Heat oven to 450 degrees.
Sift together dry ingredients.
Cut in shortening until mixture resembles coarse crumbs.
Add just enough milk to moisten (start with the 3/3 cup and add a little more at a time until all is moist].
Gather the dough in a ball and knead very lightly until it is all together and fairly smooth. Do not over knead. This may take a little practice to get right.
Pat the dough lightly with fingertips on a lightly floured surface to make a 1/2 thick square.
Using a knife or pastry blade, cut into squares.
This makes the most tender biscuits, but if you want you can cut them into circles and reuse the dough until all gone.
The later biscuits to be cut out will be slightly less tender than the first.
Place on a cookie sheet and allow to rest for 5 to 10 minutes.
Bake for 10 to 15 minutes, until tops are golden.
The Chili Sauce Recipe


Ingredients:
tomatoes, onions, pickling salt, celery, red bell peppers, red pepper flakes, apple cider vinegar, brown sugar

Directions:
Peel and slice tomatoes into very large bowl; add onions and salt and stir gently.
Cover bowl and let stand for a minimum of 8 hours; overnight is best.
Drain thoroughly and place in a large, heavy saucepan with a lid.
Stir in celery, red peppers, pickling spice bundle, red pepper flakes and vinegar, then cover; over medium heat, bring this to a boil.
Once boiling, uncover and simmer over low heat until thickened, at least two hours; stir often to prevent sticking.
Add brown sugar and stir well; taste for sweetness (if your tomatoes are very tart or acidic, you may need a little more brown sugar].
Simmer mixture until thickened again, about 25 minutes.
Remove spice bundle in cheesecloth bag and discard.
Ladle mixture into hot sterilized 2-cup jars, leaving 1/2-inch headspace; seal jars.
Process in a boiling water bath for 10 minutes.
Let cool at room temperature before refrigerating, or storing in a cool dark place for up to one year.