xiaoxl/recipe_data huggingface dataset:
Coconut Dream Dessert


Ingredients:
flour, butter, margarine, pecans, powdered sugar, cream cheese, Cool Whip, coconut pudding mix, milk, Cool Whip, coconut, pecans

Directions:
crust:
Mix all ingredients together and press in the bottom of a 9x13-inch pan.
Cook at 350°F for 15 minutes (or till lightly browned].
set aside and allow to cool.
1st layer:
beat cream cheese and powdered sugar in a medium bowl till smooth.
Fold in whipped cream and spread over cooled crust.
Layer 2:
Cook the pudding with the milk according to package directions and allow to cool with plastic wrap on top to prevent a "skin" from forming.
After it has cooled spread with Cool Whip and sprinkle coconut and pecans on top.
Chill and serve.
Prep time does not include cool down time for pudding.
Chicken Marsala Like Carrabba's


Ingredients:
boneless skinless chicken breasts, salt, ground black pepper, dried oregano, dried thyme, dried parsley, dried marjoram, garlic powder, olive oil, real butter, prosciutto, shallots, garlic, marsala wine, ground black pepper, cornstarch, chicken broth, fresh parsley, heavy whipping cream

Directions:
Pound chicken breasts with the flat side of a meat mallet or the bottom of a glass until thin.
Either in a mortar or on a small plate, combine first 7 ingredients. Grind together ingredients with a pestle or the bottom of a glass.
Coat chicken lightly with olive oil. Use spice mixture to coat chicken evenly; place in the refrigerator until needed.
In a saucepan over medium-high heat, melt butter. Add prosciutto, shallots, and garlic and sauté for 30 seconds. Add Marsala to pan and simmer for 30 seconds. Add mushrooms and black pepper and simmer for 5 minutes, stirring occasionally. Reduce heat to medium.
Dissolve corn starch in chicken broth, then add to saucepan. Simmer for 5 minutes, stirring often.
Add parsley and cream to saucepan and simmer for 3 - 4 minutes, or until thick. Remove from heat and cover until needed.
Grill coated chicken over a medium flame for 5 - 7 minutes per side, or until cooked through.
Place grilled chicken on individual serving plate and spoon sauce over chicken.
Crispy Smashed Roasted Potatoes


Ingredients:
potatoes, kosher salt, extra virgin olive oil

Directions:
Put the potatoes in a large saucepan or Dutch oven (preferably in one layer] and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
*Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
Sweet Potato and Venison Shepherd's Pie
Category: meat-and-poultry
By Kim

A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!

Ingredients:
1 large sweet potato
2 tablespoons unsalted butter, softened
2 tablespoons milk, or more as needed
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon dried sage
1 pinch freshly ground nutmeg
½ cup shredded sharp Cheddar cheese
2 tablespoons vegetable oil
1 (8 ounce) package cremini mushrooms, sliced
1 large onion, chopped
2  carrots, peeled and chopped
1 stalk celery, chopped
4 cloves garlic, chopped
salt to taste
1 pound ground venison
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper, or to taste
½ teaspoon dried sage
2 tablespoons all-purpose flour
⅔ cup dry white wine
1 cup low-sodium chicken broth
1 cup frozen peas

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet. Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over. Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside. Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes. Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly. Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling. Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.

Prep time: 45 mins
Cook time: 2 hrs
Total time: 2 hrs 50 mins
Yields: 6 servings

Calories: 358.3
Fat: 14.2 g
Saturated fat: 6.4 g
Carbohydrates: 29.5 g
Sugars: 7.7 g
Dietary fiber: 5.8 g
Protein: 23.1 g
Cholesterol: 76.2 mg
Sodium: 444.9 mg
Crock Pot Beer Simmered Sausage or Wursts


Ingredients:
mettwurst, sausage, beer, onion, German mustard, yellow mustard, peppercorns

Directions:
Brown sausages in a skillet until they have nice color.
Stir remaining ingredients together in the crock pot.
Add the sausages and stir.
Cover and cook on low for 4 hours, or until any uncooked sausages (fresh types] are cooked through.
Set on warm for 1-2 hours during serving, then refrigerate any unused portions.
Serve warm with buns, mustard, cooked onion, and additional horseradish, if desired.
Maryland Lump Crab Cakes


Ingredients:
lump crabmeat, eggs, mayonnaise, Worcestershire sauce, Dijon mustard, baking powder, panko breadcrumbs, fresh parsley

Directions:
Preheat oven to 350 degrees.
Mix all ingredients, excluding crabmeat.
Combine well.
Gently fold in crabmeat, careful not to break up the lumps.
Form mixture into cakes.
I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
Bake for 15 minutes or until golden on top.
Vegan Death by Chocolate Mousse Cakes


Ingredients:
white flour, baking powder, brown sugar, cocoa powder, canola oil, soymilk, vanilla extract, salt, semisweet vegan chocolate chips, firm silken tofu, soymilk, vanilla extract, sugar, cocoa powder, white flour, soymilk, vanilla extract

Directions:
Crust: Pre-Heat Oven to 350f (180c] and Oil a Large Muffin tin.
In a medium bowl, mix flour, baking powder, sugar and cocoa powder.
In a small bowl mix oil,maple syrup, soy milk, vanilla and salt.
Pour the wet ingredients into the dry and mix well.
In the Large muffin tin, spread some batter into the one muffin thingy and make a small crust. continue until all batter is used up.
Bake for 10-18 minutes, than let cool.
Mousse: Melt chocolate chips in microwave,
In a blender, blend tofu, melted chocolate chips, soy milk and vanilla extract until smooth.
Put mousse in the crusts, than let chill for 2 or more hours.
Chocolate Sauce: Mix all Ingredients together in a small saucepan and bring to a boil, than take off heat and let cool down.
Pour over Mousse Cakes.
Leftover Turkey or Chicken Casserole


Ingredients:
celery, onion, mayonnaise, salt, pepper, pimientos, paprika

Directions:
Mix all ingredients together and place them in a casserole dish.
Cover with crushed potato chips and sprinkle with paprika.
Bake uncovered at 350ºF. for about 30 minutes or until heated through and chips are lighty brown.
Serve with noodles and a salad.
Roxi's Beef Stew


Ingredients:
lean beef, onion, garlic clove, beer, beef broth, brown sugar, dried thyme, bay leaf, fresh green beans, carrots, roma tomatoes, lovage, parsley, water, flour

Directions:
Requires a 6 quart pressure cooker. Pour oil into cooker. Brown beef over medium heat.
Add next 7 ingredients. Sprinkle with salt and pepper. Stir things up and cover with lid. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once under cold water.
Add the next 5 ingredients, stir well, and cook 3 minutes with pressure regulator rocking slowly. Cool cooker at once.
Mix the flour and water. Add the paste to the stew and stir over medium heat to thicken.
Easy Cheesy Potatoes


Ingredients:
frozen hash browns, butter, Velveeta cheese, milk

Directions:
.Spread hash browns in 9 x 13 pan., Melt butter, Velveeta cheese, stir until smooth., Add mixed soup and milk to cheese mixture., Stir until smooth., Pour over potatoes., Bake 1 hour.
Bread Machine Wheat Bread With Flax Seed


Ingredients:
milk, egg, unsalted butter, bread flour, whole wheat flour, flax seed, brown sugar, salt, bread machine yeast

Directions:
Warm up milk.
Place all ingredients in your bread machine as directed by the manufacturer.
After the dough cycle has finished, remove bread and place on lightly floured surface and punch down and let rest for about five minutes.
Roll out flat on flour covered board and then fold each end in and then again in the middle and place in a greased 8x5 glass loaf pan.
Cover and let rise in a warm place for approximately 30 minutes.
Bake in an oven preheated at 350 degrees for about 35 minutes.
Easy Burgers With Rice & Gravy


Ingredients:
"cooked white rice"

Directions:
Form the ground chuck into small patties, about 4 oz. each.
Spray a heavy skillet with cooking spray, season the skillet with seasoned pepper. Place over high heat until very hot.
Add patties, sear briefly on each side until crusty, app. 1-2 minutes per side.
Remove skillet from heat, and gently place patties onto paper towels to drain. Pour off any remaining fat from skillet, but do not wipe. Return meat to skillet, and pour the gravy over all.
Cover skillet, place over medium-low heat. Simmer 10-15 minutes, until cooked through.
Serve over hot, cooked rice.
Bacon Spinach Quiche on Mashed Potatoes


Ingredients:
bacon, onion, olive oil, eggs, milk, heavy cream, fresh spinach, mozzarella cheese

Directions:
Preheat the oven to 400 degrees F. Butter and flour 9 inch pie pan.
Spread Simply Potatoes, traditional mashed potatoes into the prepared pie pan. Press firmly on the bottom of the pan and bake for 15 minutes.
In the meantime, make filling. Slice bacon and onion thinly.  In a skillet, heat 1/2 tablespoon olive oil and cook onion and bacon until tender. Turn off the heat and add fresh spinach. Stir lightly and remove from the heat.
In a bowl, beat eggs and add milk, heavy cream, salt and pepper. Whisk well.
When mashed potatoes crust has baked, put crumbled goat cheese on the mashed potatoes crust, put sautéed bacon, onion and spinach, pour egg mixture and sprinkle shredded mozzarella cheese. Bake at 400 degrees F for 20 minutes.
Quick Cabbage Stir Fry Asian-Style


Ingredients:
butter, garlic cloves, cabbage, carrot, green onion, apple cider vinegar, brown sugar, salt, pepper

Directions:
Heat the oil and butter in a large wok or frying pan on medium heat.
Add the garlic. Stir fry for about 1-2 minutes, stirring constantly until garlic is fragrant. DO NOT burn!
Increase heat to high. Once the heat is to temperature, add the cabbage, carrots, green onions, cider vinegar, and brown sugar. Stir fry for about 3 minutes or until the cabbage is tender-crisp.
Season with salt and pepper to taste.
Curried Ravioli


Ingredients:
fresh spinach, cream cheese, coconut milk, vegetable broth, chicken broth, curry powder, green onions, salt, red pepper flakes

Directions:
Cook and drain ravioli as directed.
Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer].
In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted.
Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions.
Vegan Marshmallows That Work!


Ingredients:
powdered sugar, cornstarch, soy protein isolate, baking soda, cream of tartar, guar gum, cold water, salt, raw sugar, light corn syrup, water, vegetarian gelatin, vanilla extract

Directions:
For the PAN, use a small 8x8 baking pan for amazingly thick marshmallows or 8x12 for a more manageable, bite-sized marshmallow. Mix the powdered sugar and the cornstarch together. Spray your pan with oil and dust with the sugar/cornstarch mixture. Set aside.
For the FLUFF, mix the following ingredients in a stand mixer--soy protein isolate, baking soda, cream of tartar, guar gum and salt. Add the 3/4C of cold water and whip with a whisk for 10 minutes until you get stiff peaks and an increase in volume.
For the SUGAR SYRUP, mix the Genutine with the raw sugar in a saucepan. Then add the 1/2C of water and whisk quickly. You should have a thick mixture. Add the corn syrup. Stir and heat on the stove. Use a candy thermometer and cook the mixture, stirring occasionally, until it reaches 230 degrees. By this time, it should be thick and gloppy. The mixture will begin to gel as one large mass and you will be able to catch sight of the bottom of your pan as you stir. Stir in the vanilla.
WARNING! This is extremely messy, gooey and sticky. If you have a splatter shield for your mixer, go get it! Otherwise, you will likely need a hand-held steam cleaner to clean your mixer when you are done.
Turn the stand mixer on high and whisk the fluff as you quickly add the sugar syrup. DO NOT ADD THE SYRUP SLOWLY! The sugar gel is so sticky, it can climb up your whisk attachment and begin to gum up its connection to the mixer. Just dump it in with the mixer running as fast as it will go. Let whip for 10 minutes.
Use a rubber scraper and pour the mixture into your prepared pan. It should be white, fluffy and still warm.  Cover with a sheet of wax paper and push down the mix so it gets into the sides of the pan. Remove the wax paper and let cool in the fridge for at least an hour.
When cool, turn out on a cutting board. Cut squares in the size you like and coat all sides with more of your corn starch/powdered sugar mix.
Grandma's Italian Pizzelle Cookies
Category: world-cuisine
By Elaine K

An Italian waffle cookie made with a pizzelle iron. Sprinkled with powdered sugar. Once completely cooled, store in a container with a well-fitting lid.

Ingredients:
3  eggs, beaten
¾ cup white sugar
¾ cup butter, softened
1 ½ cups all-purpose flour
2 teaspoons vanilla extract
1 teaspoon anise extract
cooking spray
¼ cup powdered sugar, or to taste

Directions:
Preheat a pizzelle iron according to manufacturer's instructions. Beat eggs, sugar, and butter together using an electric mixer. Add flour and extracts; beat until combined. Spray the inside of iron lightly with cooking spray. Drop batter by teaspoonfuls into the center of each pizzelle grid. Close lid and bake until steam stops and cookies are light golden brown, 45 to 60 seconds. Peel pizzelle off using a fork and lay flat on a newspaper. Sprinkle with powdered sugar while warm and let sit for 1 minute. Dust the other side. Repeat with remaining batter to make about 30 cookies.

Prep time: 10 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 30 pizzelles

Calories: 94.3
Fat: 5.1 g
Saturated fat: 3.1 g
Carbohydrates: 10.9 g
Sugars: 6.1 g
Dietary fiber: 0.2 g
Protein: 1.2 g
Cholesterol: 28.6 mg
Sodium: 39.1 mg
Jujeh Kabob (Persian Chicken Kabobs)
Category: world-cuisine
By Reza Michael

This is a classic Persian chicken kabob that is very delicious and tasty. Serve with roasted tomatoes, fresh onions, sliced lemons, and rice.

Ingredients:
1 medium onion, sliced thin
1  lime, juiced
1  lemon, juiced
1 tablespoon salt
1 teaspoon ground black pepper
⅓ teaspoon crushed saffron
¼ cup olive oil
3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
metal skewers

Directions:
Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed. Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

Prep time: 15 mins
Cook time: 10 mins
Total time: 6 hrs 25 mins
Yields: 12 kabobs

Calories: 346.1
Fat: 14.5 g
Saturated fat: 2.8 g
Carbohydrates: 5.1 g
Sugars: 1 g
Dietary fiber: 1.6 g
Protein: 47.7 g
Cholesterol: 129.3 mg
Sodium: 1277.3 mg
Chilies Chutney


Ingredients:
lime, salt, white wine vinegar, red chilies, green chilies, shallots, lemon juice, sugar

Directions:
In a bowl, combine the lime slices and salt, and let set for 30 minutes.  In a separate bowl, pour the vinegar over the chilies, let sit for a moment, then drain.  Rinse the shallots in cold water, then drain.  Mix the chilies, shallots, lemon juice, sugar and oil, then stir in the salted limes.  Serve immediately, or refrigerate.
This make approximately 1 cup of spicy chutney.
Martha Washington's Crab Soup


Ingredients:
butter, flour, eggs, fresh lemon rind, milk, heavy cream, dry sherry, Worcestershire sauce, salt, white pepper

Directions:
Combine butter, flour, eggs and lemon rind.
Bring milk to a boil, remove pan from heat and stir in egg mixture, simmer 5 minutes.
Add crabmeat to milk mixture, simmer 5 minutes.
Add sherry, worcestershire, hot sauce, salt and pepper to taste and serve hot.
BBQ Chicken Leg and Thighs


Ingredients:
chicken legs, chicken thighs, salt, pepper, onion powder, garlic powder, barbecue sauce, maple syrup, catsup, maple syrup, green onion

Directions:
Preheat oven to 450°.
Place chicken legs and thighs onto a full half size baking pan and coat with the salt, pepper and seasoning blend.  Pour in the bottle of the bbq sauce, maple syrup and catsup and blend together.  And let it stand for 30 minutes.
Place into the oven for 50 minutes.  Remove and let the chicken rest for 15 minutes before serving.  Before serve pour in the 1/4 cup Mrs. Butterworth maple syrup and top with minced green onions.
Spinach Tomato Salad


Ingredients:
mayonnaise, red wine vinegar, sugar, salt, pepper, garlic clove, fresh mushrooms, grape tomatoes, hard-boiled egg, parmesan cheese

Directions:
Mix the dressing ingredients together.
Put the spinach and mushrooms in a bowl.
Toss with dressing and put on plates.
Top with sliced or chopped boiled egg, tomatoes and fresh grated parmesan cheese.
Variation:
mix boston or bibb lettuce with the spinach, saute the mushrooms (cool], and use oil packed, drained and sliced sundried tomatoes instead of grape tomatoes.
Microwave English Muffin Bread
Category: breakfast-and-brunch
By Larry

A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN)

Ingredients:
1 tablespoon yellow cornmeal
¼ cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup lukewarm milk
2 teaspoons white sugar
1 teaspoon salt
⅛ teaspoon baking soda
1 cup whole wheat flour
2 cups all-purpose flour

Directions:
Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal. In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan. Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size. Microwave on high for 4 to 6 minutes, until top is no longer moist.  Let stand for 5 minutes in pan. Remove and cool on a rack.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 - 9x5 inch loaf

Calories: 127
Fat: 0.8 g
Saturated fat: 0.3 g
Carbohydrates: 25.6 g
Sugars: 1.8 g
Dietary fiber: 1.9 g
Protein: 4.5 g
Cholesterol: 1.6 mg
Sodium: 216.5 mg
Seasoned Cornmeal Breading in a Jar


Ingredients:
cornmeal, sea salt, black pepper, cayenne pepper

Directions:
Combine all the ingredients in a bowl and blend well.
Place in a pint jar and seal.
Attach a gift tag with the following instructions:
Lightly beat 2 eggs in shallow dish. Dip seafoods or poultry in egg mixture and shake off excess. Dredge in cornmeal mixture. Pan fry in oil until done depending on meat used.
NOTE: you can also add other spices to your own taste depending on meat used.
Fettuccine With Roquefort Sauce


Ingredients:
pine nuts, Roquefort cheese, cream cheese, fettuccine, fresh spinach, prosciutto, fresh parsley, salt

Directions:
Cook pine nuts in hot oil in a small skillet over medium-high heat, stirring constantly, 3 to 4 minutes or until lightly browned; set aside.
Combine whipping cream and cheeses in a heavy saucepan; cook over medium heat, stirring constantly, until smooth.  Set the sauce aside, keeping it warm.
While heating the cheeses, cook the pasta according to package directions. Set aside and keep warm.
Tear the spinach and slice the prosciutto into strips.  Combine the spinach, prosciutto, parsley and salt in a large bowl; add the pasta, and toss gently. Pour the cheese sauce over the pasta mixture, and toss until coated.
Spoon into a greased 13x9x2 inch baking dish.  Bake, uncovered, at 375 degrees for 15 minutes or until thoroughly heated.  Sprinkle with toasted pine nuts.