xiaoxl/recipe_data huggingface dataset:
Peppy Macaroni and Cheese


Ingredients:
eggs, mozzarella cheese

Directions:
Prepare macaroni and cheese according to pkg. directions.
Fold in eggs.
Spread into a greased 9x9 inch baking dish.
Top with pizza sauce, pepperoni and mozzarella cheese.
Bake, uncovered at 350 degrees for 30-35 minutes or until lightly browned and cheese is melted.
Let stand for 5 minutes before serving.
Buttermilk Spice Muffins


Ingredients:
all-purpose flour, whole wheat flour, light brown sugar, baking powder, ground cinnamon, baking soda, ground nutmeg, salt, buttermilk, egg

Directions:
Preheat oven to 400.  Grease or paperline 12 muffins cups.
Combine flours, brown sugar, baking powder, cinnamon, baking soda, nutmeg and salt in large bowl.  Combine buttermilk, oil and egg in small bowl until blended;stir into flour mixture just until moistened.  Spoon evenly into prepared muffin cups.
Bake 25 to 30 minutes or until golden brown and wooden pick inserted in center comes out clean.  Remove from pan.  Cool on wire rack.  Serve warm or cool completely.  Store warm or cool completely.  Store at room temperature in tightly covered container up to 2 days.
Liz's Buttery Biscuits


Ingredients:
flour, baking powder, salt, butter, margarine, milk

Directions:
Sift flour with baking powder and salt.
Cut in shortening till mixture resembles coarse crumbs.
Add milk all at once and mix till mixture follows fork around bowl.
Turn out on lightly floured board.
Roll dough to approximately 1/2 inch, then fold in half.
Roll out out to 1/2 inch  again, and fold over again. Do this 4-5 times.
Roll dough to 1/2 inch one last time, then cut out biscuits using a biscuit cutter or glass - Mine were approx 3 inches - and place on parchment paper.
Extra dough can be reformed and rolled back out to 1/2 inch, but they might not the same layered goodness.
Bake at 450 for 10-12 minutes.
Enjoy :].
Ginger Soy Salmon


Ingredients:
ginger, garlic, lemongrass, fresh cilantro, light brown sugar, light soy sauce, sake, rice vinegar, sesame seeds, cilantro

Directions:
Combine ginger, garlic, lemongrass, cilantro, brown sugar, soy sauce, sake, vinegar, chili sauce and sesame oil.
Place salmon fillets in mixture and marinate for 30 minutes.
Add oil to a nonstick saute pan over medium-high heat.
Add marinated fish and cook until crisp and golden on each side and cooked through.
To serve, garnish with sesame seeds and cilantro.
Oven Barbecued Pork Chops


Ingredients:
ketchup, water, brown sugar, dry mustard, soy sauce, salt

Directions:
Preheat oven to 350F., Put chops in a baking dish in a single layer., Stir together remaining ingredients and pour over pork chops., Cover and bake 1 hour., Uncover and bake 30 minutes, basting occasionally.
Healthy Holiday Hummus #Ragu


Ingredients:
garbanzo beans, feta cheese, fresh cilantro, canola oil, olive oil, lime, corn tortillas, tortilla chips, salt, pepper

Directions:
Place 2 cups garbanzo beans in a food processor. Press for 30 seconds, add olive oil, lime juice, salt. Continue pressing until smooth hummus consistency.
Heat a skillet and add Ragu sauce until warm. Place on a bowl. Using the same skillet, add canola oil and rest of whole garbanzo beans and heat until crisp.
Assemble the hummus by placing garbanzo dip first, Ragu sauce, crispy garbanzo beans on top. Sprinkle cilantro, lime, feta cheese, salt and pepper. Serve with tortilla chips.
Peanut Butter Cream-Topped Brownies


Ingredients:
sugar, margarine, butter, water, eggs, vanilla extract, flour, baking soda, salt, margarine, butter, creamy peanut butter, powdered sugar, milk, butter

Directions:
BROWNIES:  Preheat your oven to 325°F  Grease a 9 inch square baking pan.
In a medium sauce pan, combine the sugar, butter, and water.  Cook on low heat, stirring to prevent burning, until it boils.  Remove the pan from the heat.
Add the chocolate chips; stir until completely melted.
Next, add the eggs and vanilla.  Mix with a spoon until well blended.
In a separate bowl, combine the dry ingredients (flour, salt, baking soda].  Add to the chocolate mixture, make sure it is mixed in well.
Pour the batter into the 9 inch pan.  Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan.  Do not over bake.  Cool completely.
PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
Frost the brownies once they are completely cool.
CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds.  Stir the mixture until the chips are completely melted.
Drizzle the glaze over the frosted brownies.  Refrigerate until chocolate is set.  Cut into 24 bars.
Cover and store the brownies in the refrigerator.
Texas Tuff Chili


Ingredients:
lean ground beef, red onion, garlic cloves, green bell pepper, celery rib, oregano, ground cumin, chili powder, cayenne pepper, salt, black pepper, kidney beans, black beans, tomato sauce, tomato puree

Directions:
In a large stock pot, brown the ground beef along with the onion and garlic. Add the rest of the ingredients and bring it to a boil.
Once it boils, reduce the heat and simmer for an hour covered.
Skim off any grease on the top.
Tempeh Mock Tuna Salad
Category: salad
By bibliobubba

For vegetarians craving the taste and texture of tuna salad, this comes close.

Ingredients:
2 cups vegetable broth
1 (8 ounce) package tempeh
2 tablespoons soy sauce
2 tablespoons lemon juice
1 clove garlic, minced
1 tablespoon seaweed flakes or granules
½ cup minced red onion
1 cup chopped celery
1 cup chopped dill pickles
¼ cup soy mayonnaise

Directions:
Heat the broth to a light boil over medium-high heat. Add the tempeh to the broth, and simmer for 25 minutes. Drain and let cool to room temperature for 15 minutes. Once cooled, grate tempeh into a large bowl. In a small bowl, whisk together the soy sauce, lemon juice, garlic, and seaweed flakes. Pour the seaweed mixture in with the grated tempeh and stir until well mixed. Mix in the red onion, celery, and dill pickles. Toss with the mayonnaise. This salad can be served immediately, but is best when chilled for several hours to allow the flavors to blend.

Prep time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Yields: 4 cups

Calories: 127.9
Fat: 8.7 g
Saturated fat: 1.5 g
Carbohydrates: 7.7 g
Sugars: 1.9 g
Dietary fiber: 0.9 g
Protein: 6.3 g
Cholesterol: 2.6 mg
Sodium: 676.8 mg
Corn Casserole


Ingredients:
eggs, flour, sugar, sharp cheddar cheese, whole kernel corn, bacon

Directions:
In bowl, combine well beaten eggs, all-purpose flour and sugar.
Beat thoroughly.
Tear cheese into small pieces and add, along with the corn.
Cook bacon until crisp and crumble. Stir in 3/4 of bacon.
Turn mixture into a 10x6 or 1 1/2 qt baking dish. (Use 9x13 if doubled] Sprinkle remaining bacon on top.
Bake at 350 degrees until knife inserted in center comes clean. Usually about 30 min (40-45 min if doubled].
Lemon, Raspberry, and White Chocolate Scones
Category: uncategorized
By DREGIE

A scone worth the calories! I started with a traditional recipe and tweaked. Serve with fresh clotted cream.

Ingredients:
2 medium lemons
3 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon vanilla powder
6 tablespoons frozen unsalted butter, cubed
⅓ cup milk
2 large eggs
½ teaspoon vanilla extract
½ cup white chocolate chips
¼ cup fresh raspberries
2 tablespoons all-purpose flour
1 tablespoon superfine sugar
½ tablespoon potato starch

Directions:
Zest both lemons; juice 1/2 of a lemon. Set aside. Combine 3 cups flour, sugar, baking powder, lemon zest, salt, and vanilla powder in a bowl, making sure ingredients are well mixed. Cut in frozen butter with a pastry blender until mixture is the texture of sand and you can no longer see pieces of butter. Place bowl into the freezer to keep cold. Whisk milk, eggs, lemon juice, and vanilla extract together in a separate small bowl until combined. Add the wet ingredients to the flour mixture. Stir until the dough comes together, then add the chocolate chips and raspberries. Gently form dough into a ball. Do not overwork. Combine 2 tablespoons flour, superfine sugar, and starch in a separate bowl and sift a layer onto the parchment paper. Transfer the dough ball onto the parchment paper and use your hand to flatten into a 1 3/4-inch thick circle. Place baking sheet into the refrigerator for 20 minutes. Preheat the oven to 400 degrees F (200 degrees C). Cut the dough into 8 triangles and separate until they're 1 inch apart. Dust with flour, sugar, and starch mixture. Bake in the preheated oven until they rise and become golden, 20 to 25 minutes.

Prep time: 20 mins
Cook time: 20 mins
Total time: 1 hr
Yields: 8 scones

Calories: 381.4
Fat: 14.6 g
Saturated fat: 8.4 g
Carbohydrates: 56.2 g
Sugars: 15.2 g
Dietary fiber: 2.8 g
Protein: 8.2 g
Cholesterol: 72.6 mg
Sodium: 364.7 mg
Mama Delilah's Jammin Jambalaya


Ingredients:
canola oil, canola oil, boneless skinless chicken breast, andouille sausage, medium shrimp, green bell pepper, red bell pepper, yellow bell pepper, celery, yellow onions, garlic cloves, diced tomatoes in tomato puree, Worcestershire sauce, file powder, cooked rice, salt

Directions:
Season  sausage, chicken and shrimp with a teaspoon of creaole seasoning each.
In a large heavy stock pot, heat 1 teaspoon oil and brown the sausage, about 7-8 minutes.  remove it with a slotted spoon and set off to the side.
Add another 1 tablespoon oil and cook chicken until slightly browned, about 5 minutes.  Remove and set to side with sauasage.
Add another 1 tablespoon oil and saute' peppers, celery and onions until tender, about 15-20 minutes.
Add diced tomatoes, chicken stock, sausage and chicken to pot, and season with hot sauce, Worchestershire sauce, file powder, bay leaves, salt, black and red pepper, and if desired, additional creole seasoning.  Simmer for 20 minutes.
While simmering, saute' shrimp in saute' pan until pink, about 3-4 minutes (do not overcook shrimp].
Add rice and shrimp to pot.  Cook an additional 20-30 minutes on low heat to let juices permeate rice.  Stir occaisioanlly to prevent sticking.
Discard bay leaves, and serve.
Healthier Apple Crisp II
Category: desserts
By MakeItHealthy

A simply wonderful dessert that's healthier with less sugar, unpeeled apples, white whole wheat flour and walnuts.

Ingredients:
10 cups unpeeled, cored, and sliced apples
½ cup white sugar
1 tablespoon white whole wheat flour
1 teaspoon ground cinnamon
½ cup water
1 cup quick cooking oats
1 cup white whole wheat flour
½ cup packed brown sugar
½ cup chopped walnuts
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup butter, melted

Directions:
Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, walnuts and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 1 9x13-inch pan

Calories: 279.5
Fat: 11.6 g
Saturated fat: 5.3 g
Carbohydrates: 43.9 g
Sugars: 26.9 g
Dietary fiber: 4.7 g
Protein: 3.4 g
Cholesterol: 20.3 mg
Sodium: 95.2 mg
Fruit Yogurt Compote or Parfait


Ingredients:
vanilla yogurt, granola cereal, strawberries, pineapple chunks, blueberries

Directions:
Slice strawberries in halves. Cut peaches into 2 inch pieces., Layered fruit in a compote or parfait in the order given., Sprinkle top with sliced almonds., Enjoy!
Basting Sauce for Roast (for Company)


Ingredients:
dry mustard, salt, pepper, mayonnaise, vinegar, Kitchen Bouquet

Directions:
Place unseasoned Roast in Roaster with 1 inch water., Cover and cook 3-4 hours depending on sixe of roast., Add sauce and baste., Continue to cook covered til tender., Thicken liquid with flour.
Out of This World French Onion Soup


Ingredients:
unsalted butter, yellow onions, salt, water, dry sherry, low sodium chicken broth, low sodium beef broth, fresh thyme, dried thyme, bay leaf, ground black pepper, baguette, gruyere

Directions:
FOR THE SOUP: Adjust oven rack to lower-middle position and heat oven to 400 degrees.  Spray the inside of heavy bottomed large (at least 7 quart] Dutch oven with nonstick cooking spray.  Place butter in pot and add onions and 1 teaspoon salt.  Cook, covered, 1 hour (onions will be moist and slightly reduced in volume].  Remove pot from over and stir onions, scraping bottom and sides of pot.  Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and side of pot after 1 hour.
Carefully remove pot from oven and place over medium-high heat.  Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot until liquid evaporates and onions brown, 15 to 20 minutes, reduce heat to medium if onions are browning too quickly.  Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary.  (Scrape any fond that collects on spoon back into onions.]  Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes.  Repeat process of deglazing 2 or 3 more time, until onions are very dark brown.  Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.
Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping any final bits of browned crust on bottom and sides of pot.  Increase heat to high and bring to simmer.  Reduce heat to low, cover, and simmer 30 minutes.  Remove and discard herbs, then season with salt and pepper.
TO SERVE:  Adjust oven rack 6 inches from broiler element and heat broiler.  Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup.  Top each bowl with 1 or 2 toasted bagette slices (do not overlap] and sprinkle evenly with gruyere.  Broil until cheese is melted an bubbly around edges, 3 to 5 minutes.  Let cool 5 minutes before serving.
"Apple Pie" Bath Salts


Ingredients:
sea salt, baking soda, ground cinnamon

Directions:
Put the salt and the baking soda in a large glass bowl, mix well, add the fragrances.
If you want to layer the salt in jars take half of the salt out and put in another bowl so that stays white.
Add the cinnamon to the other half and mix well.
Cover the bowl and leave for an hour.
Uncover and take a good sniff, you can adjust the smell and add some more fragrance.
Put in jars, when layering, slightly tilt the jar, scoop a few spoonfulls white, then the cinnamon and so on.
Top the lid with nice wrapping paper or cotton, tie a string around and attach a label.
Use several spoonfulls for a bath.
Chicken Tostadas


Ingredients:
lettuce, cherry tomatoes, tomatoes, avocado, red onions, sweet onion, black beans, black olives

Directions:
Spread refried beans on a flat tostada shell if using. Top with cheese and chicken. Warm in microwave for a minute or two or under broiler until cheese is melted and chicken is warm.
Place each tostada on a plate and top with remaining ingredients. You can sprinkle with more cheese if desired.
Note: For authentic Mexican flare try this with Asadero which is similar to Monterrey Jack in place of the cheese blend and maybe even some crumbled Anejo- similar to a Romano cheese or Cotija - salty and dry similar to Parmesan.
Roast Chicken (Stegt Kylling)


Ingredients:
roasting chickens, butter, white wine, salt, white pepper

Directions:
Cut chicken into serving pieces. Bake in butter in a shallow baking pan in a moderate oven (preheated to 375 degrees] until a golden brown. Turn off oven. Add wine and let marinate 1 hour.
Add the cream and season to taste. Heat oven to 300 degrees and continue cooking for another 30 minutes. Add almonds. Cook for another half hour, or until chicken is tender.
Allow at least ½ pound of fowl per person.
Tomato and Goat’s Cheese Crumble


Ingredients:
tomatoes, olive oil, pine nuts, parmesan cheese

Directions:
Pre-heat the oven to 375 F, 190 C/ gas mark 5.
Roughly chop the tomatoes, leaving the cherry ones whole; heat 2 tablespoons oil in a pad, add the chopped tomatoes and seasoning and cook for 10 minutes (stirring occasionally] until softened; remove from the heat and stir in cherry tomatoes.
Spoon half the tomato mix into an oven proof dish (1 litre/1 ¾ pints size] and crumble half of the goat’s cheese on top; repeat the layers.
Heat remaining olive oil in a frying pan and lightly fry the pine nuts and breadcrumbs; remove from the heat and stir in half the parmesan; scatter breadcrumb mix over the tomatoes and cheese, then top with the rest of the parmesan.
Bake for 20-25 minutes, until golden.
Guilt-Free Alfredo Sauce


Ingredients:
onion, garlic, nonfat milk, 1% low-fat milk, fat-free chicken broth, flour, black pepper, salt, parmesan cheese

Directions:
In a small skillet heat oil over medium heat; add in onion and saute for about 10 minutes or until lightly browned; add in the garlic and chili flakes the last 2 minutes of cooking (the onions must be lightly browned!].
In a heavy-bottomed saucepan whisk/stir together milk, chicken broth, flour and black pepper over low heat until smooth, thickened and heated though.
Add the the onion/garlic mixture to the prepared sauce; mix until heated through.
Add/mix in Parmesan cheese and season with salt if desired.
Serve over cooked pasta.
Greek Mac N Cheese


Ingredients:
elbow macaroni, pasta, spinach, olive oil, onion, scallions, salt, parsley, dill, black pepper, nutmeg, provolone cheese, feta cheese

Directions:
Preheat oven to 375°F.
Bring a large stockpot of water to a boil. Cook the pasta according to box directions, drain and set aside.
Meanwhile, heat a pot over medium heat. Add 1/3 cup water and the spinach. Cover, reduce heat to low and cook until spinach is wilted and tender, about 5 minutes. Drain and rinse with cold, running water to cool. Use your hands to squeeze as much liquid out of the spinach as possible; working in small handfuls. Fluff the spinach back up a bit, place  in a large bowl and set aside.
Return the pot to medium-high heat, add the oil, onions, scallions and salt. Cook, stirring, until tender and translucent, about 5 minutes. Add to the spinach. Toss in the parsley and dill. Stir everything together. Add the pepper and nutmeg; stir to combine.
Add 3/4 of the cheeses. Stir to mix. Add the pasta; stir to combine.
Coat an 8-by-8 baking dish with cooking spray. Dump the mixture into the dish, top with the remaining cheese and bake until browned and bubbling, about 30 minutes.
Lemon BBQ Chicken Salad
Category: salad
By Robin Whitworth

A zesty summer salad to serve as a cool summer supper, potluck contribution, or even a ladies luncheon. A good way to use up leftover chicken and rice. If leftover chicken and rice are not available, boneless chicken breast and regular or instant rice can be prepared ahead of time.

Ingredients:
2 cups cubed cooked chicken
2 tablespoons lemon juice
2 cups cold cooked rice
1 stalk celery, sliced
½ cup sliced pimiento-stuffed olives
6 tablespoons crumbled cooked bacon, divided
1 cup mayonnaise
2 tablespoons barbeque sauce
½ teaspoon hickory-flavored liquid smoke

Directions:
Mix chicken and lemon juice in a large mixing bowl. Mix rice celery, olives, and 1/4 cup bacon in a separate bowl; add to chicken and toss to combine. Whisk mayonnaise, barbeque sauce, and liquid smoke together in a small bowl; pour over the chicken mixture and toss to coat. Top with remaining 2 tablespoons bacon. Cover bowl with plastic wrap and refrigerate 2 hours to overnight.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 709.8
Fat: 56.1 g
Saturated fat: 9.7 g
Carbohydrates: 28.3 g
Sugars: 3.1 g
Dietary fiber: 0.8 g
Protein: 23.1 g
Cholesterol: 78.5 mg
Sodium: 1093 mg
Wild Rice and Turkey Casserole


Ingredients:
cooked white rice, lowfat mozzarella cheese, fat-free evaporated milk, red bell pepper, green bell pepper, eggs, black pepper, fresh parsley

Directions:
Heat oven to 350 degrees.
Spray 11X7 inch baking dish with cooking spray.
In baking dish, mix white and wild rice; spread evenly over bottom.
In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
Spoon over rice.
Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
Sprnkle with parsley.
Candied Pecans


Ingredients:
pecans, olive oil, sea salt

Directions:
1. Toss all ingredients together in a large bowl., 2. Place in a pyrex baking dish., 3. Bake at 350° for 15 minutes., 4. Cool and serve.
Grape Salad


Ingredients:
seedless grapes, fat free cream cheese, fat free sour cream, brown sugar, pecans, walnuts

Directions:
Let cream cheese come to room temperature and mix it will with the sour cream. Remove grapes from stems, wash well, and let drain to dry.
Put in large bowl and gently fold in sour cream mixture. Put into serving bowl and sprinkle with brown sugar substitute and pecans. Serve.
Botanical Sandwich


Ingredients:
"olive oil"

Directions:
Spread all four slices of bread with dip.
On two of the slices, arrange the spinach leaves evenly, then the chicken.
Drape the peppers over the top. Drizzle a smidgen of olive oil and season with salt and pepper.
Put the other two slices of bread on top.
EAT!
By the way, these travel great. Just make sure to wrap them tightly in clingfilm !
Baked Sausage Potatoes and Cheese


Ingredients:
sausage, potatoes

Directions:
Preheat oven to 375°F.
Put oil in skillet and place over medium heat until hot.
Brown sausage on both sides.
Place sausage in between layers of paper towels to get out as much of the grease as possible.
Spray deep baking dish with Crisco and place sausage into it.
Brown potatoes, (but do not fry until done]  in the sausage grease left in skillet.
You may need to add a bit more oil.
Follow the same paper towel method as you did in step #3.  This time with the potatoes.
Place potatoes on top of sausage in deep baking dish.
Bake at 375°F until potatoes are soft (about 45 minutes]. Check often, as not to burn.
Place a layer of sliced cheese over top when potatoes are soft.
Put back in the oven until cheese is melted (about 5 minutes].
Serve and enjoy.
Simplest Spanish Rice


Ingredients:
white rice, wild rice, water, rotel, hot water, tomato paste, margarine, butter, flour, red chili powder, cumin, garlic powder

Directions:
Heat water to boiling.
Add Rotel and rice.
Prepare enchilada sauce (if using recipe rather than canned] by combining all ingredients in a medium bowl and mixing until butter is melted.
When most of water is absorbed in rice, reduce heat and add enchilada sauce.
Cover and simmer until tender.
When using canned enchilada sauce this recipe takes only 20 minutes to prepare.
Makes a delicious appetizer when served with corn chips and salsa or pica de gallo.