xiaoxl/recipe_data huggingface dataset:
Campfire Baked Apples


Ingredients:
apples, butter, sugar, cinnamon

Directions:
You'll need 12 sheets of aluminum foil, each about 10 inches long. If using a campfire, move back large burning embers to expose hot coals -- oak coals are best.
Prepare each apple by first cutting a top-shaped "plug" out of the stem-end with a sharp paring knife. Keep the plugs to re-insert later. Leave the stems on if you wish.
Use a butter knife or the paring knife to carve out all of the core and seeds. This is the trickiest part. Do not go through the bottom of the apple but if you do, it's no big deal.
Into each apple insert 1 tablespoon of the butter, 1 teaspoon of sugar and 1/2 teaspoon of cinnamon. That should pretty much fill the void. Then, re-insert the top plug and double-wrap each apple in aluminum foil. (Some folks rub the outside of the apple with butter but I never bother to do this].
Lay the apples on the coals and, after 5 minutes, roll them over so that the second side can bake. Roll them out of the coals after 10 minutes, let them cool for a bit and serve.
You can make sort of a primitive bowl out of the aluminum foil wrappers and eat the apples with a spoon.
TIP: Don't puncture the aluminum foil with a fork to turn the apples because all your butter will leak out! Use a pair of tongs if you have a big pair.
Snow-Capped Chocolate Drops


Ingredients:
baking soda, salt, egg, brown sugar, maraschino cherry juice, walnuts, maraschino cherry, marshmallow creme

Directions:
HEAT oven to 350ºF.
COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
BAKE 10 to 12 minutes. Cool on racks.
FROST each cooled cookie with 1 teaspoon marshmallow creme.
Salmon With Fennel


Ingredients:
salmon fillet, fennel bulb, onion, lemon, garlic cloves, olive oil

Directions:
Thinly slice both the onion and the fennel bulb, mince garlic, zest and juice the lemon.
Pour about 1-2 tbs of lemon juice and zest over both sides of the fillet, season both sides with salt & pepper.
Sauté the fennel, onion, and garlic in olive oil until tender and transparent, season with salt & pepper.
Let onion and fennel mix cool and spread evenly over the top of the salmon.
Wrap with tinfoil and bake in oven at 350 degrees for 30-25 minutes.
Open and eat while hot.
I serve with cous cous or rice and a salad.
10-Minute Bean Soup


Ingredients:
extra virgin olive oil, garlic cloves, crushed red pepper flakes, chicken broth, diced tomatoes, kidney beans, pinto beans, sour cream, fresh cilantro

Directions:
Heat oil in a large Dutch oven over medium-high heat.  Add garlic and crushed red pepper; saute 30 seconds.
Add broth and next 4 ingredients.  Cover and cook 10 minutes, stirring occasionally.
Ladel soup into bowls.  Garnish with sour cream and cilantro, if desired.
Cider Braised Chicken With Berry Sauce


Ingredients:
mixed berry, water, honey, butter, chicken thighs, salt, pepper, garlic cloves, onion, summer savory, hard alcoholic cider

Directions:
soak berries in water until plump, simmer over low heat until thickened to sauce consistency.  remove from heat and stir in honey. set aside.
heat oil and butter in deep skillet (with lid].  add chicken and brown thoroughly, salt and pepper while cooking.
stir in garlic, onion, savory, muchrooms, stock and cider. turn heat to low, simmer covered until chicken is cooked (20-30 minutes].
remove chicken from pan, keep warm.  increase heat to thicken onion mixture in pan.
serve chicken with onion and berry sauces.
Butter Pecan Banana Muffins


Ingredients:
pecans, unsalted butter, all-purpose flour, baking powder, baking soda, kosher salt, banana, brown sugar, buttermilk, egg, pure vanilla extract

Directions:
Heat oven to 375 degrees. Coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
Spread pecans on a small rimmed baking sheet and bake until toasted, 6-8 minutes. Remove from oven, add butter and toss until evenly coated. Cool on the sheet while preparing the batter.
Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk banana, sugar, buttermilk, oil, egg and vanilla in a medium bowl until smooth.
Make a well in the center of dry ingredients and pour in wet ingredients. Fold gently with a silicone spatula until no traces of flour remain. Divide batter evenly among muffin cups and sprinkle with buttered pecans.
Bake  rotating tin halfway through, until toothpick inserted in the center of a muffin comes out clean, 16-18 minutes. Cool in the tin on a wire rack for 10 minutes, then unmold. Serve warm or at room temperature.
Variations:
•Spiced muffins: Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cardamom to the flour mixture.
•Nuttier muffins: Substitute toasted walnut or other nut oil for the vegetable oil. Stir 1 cup chopped toasted pecans into the batter before sprinkling the buttered nuts on top.
•Chocolate muffins: Stir 1 cup chocolate chips or finely chopped chocolate into the batter.
Cheryl's Lemon Chess Pie
Category: desserts
By Cheryl

A true Southern favorite, this is a wonderful chess pie with the tart taste of lemon. My great grandmother gave me this recipe and I make it every year for the holidays. This pie must be refrigerated.

Ingredients:
1  refrigerated pie crust (such as Pillsbury®)
4 extra large eggs
2 small lemons, juiced
2 cups white sugar
½ cup unsalted butter, at room temperature
½ cup whole milk
2 tablespoons all-purpose flour
2 tablespoons corn muffin mix (such as Jiffy®)
¼ teaspoon salt

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Let pie crust come to room temperature for 10 minutes. Unroll crust gently onto a floured surface. Use a rolling pin to gently flatten and smooth out the crust; do not press too hard. Gently transfer crust into a 9x5/8-inch glass deep-dish pie plate. Make sure the crust is sitting flat on the bottom of the plate. Gently form the sides and pinch the top edge to form the crust; do not stretch. Place in a refrigerator. Beat eggs and lemon juice with an electric mixer until fluffy. Mix sugar and butter together in another bowl until creamy. Add to egg mixture and beat until mixed, for 1 minute. Add milk, flour, corn muffin mix, and salt; beat until just blended. Pour into the prepared pie crust. Bake in the preheated oven until center is slightly browned, set, and does not wiggle, 50 to 60 minutes. Place on a wire rack until completely cool, 20 to 30 minutes. Refrigerate for at least 2 hours.

Prep time: 20 mins
Cook time: 50 mins
Total time: 3 hrs 40 mins
Yields: 1 9-inch pie

Calories: 384.5
Fat: 18.1 g
Saturated fat: 8.3 g
Carbohydrates: 53.3 g
Sugars: 41 g
Dietary fiber: 1.5 g
Protein: 5 g
Cholesterol: 112 mg
Sodium: 223 mg
Pumpkin Spiced Pecan Pancakes


Ingredients:
whole wheat flour, baking powder, baking soda, salt, cinnamon, brown sugar, pecans, eggs, milk, molasses, honey, canned pumpkin puree

Directions:
In medium bowl mix together first seven ingredients.
In larger bowl beat together remaining (or wet] ingredients.
stir dry ingredientd into wet ingredients until just incorporated (do not overstir].
Heat skillet.
Add some oil or non-stick spray.
pour 1/3 to 1 cup of batter into pan (depending on how big you like your pancakes] cover and let fry till edges begin to dry and bubble appear on surface.
Remove lid and flip over.
cook uncovered till done.
Put in warm oven till the rest of your pancakes are cooked.
Serve with butter and maple syrup.
(add some bacon on the side] mmm--.
Spicy Steak Sauce


Ingredients:
ketchup, Worcestershire sauce, brown sugar, prepared mustard, cider vinegar, salt, pepper

Directions:
"Whisk together all ingredients in a bowl."
Sweet N Sour Mix


Ingredients:
water, sugar, lemon juice, lime juice

Directions:
Start with a cup of granulated sugar.
Add water and simmer over medium heat until the sugar is completely dissolved.
Next, add half a cup each of fresh lemon and lime juice. You’ll need about seven plump lemons and limes.
Your Sweet and Sour Mix is now ready! You can store it in a sealed container in the fridge for about a week, or even longer in the freezer.
his recipe makes enough for about 2 pitchers of margaritas, using 1 1/4 cup for each pitcher.
HINT: Some drinks you might make with this recipe, Margarita, Strawberry Margaritas, Amaretto Sour, Long Island Iced Tea.  Or you might use it to make an Old Fashioned!
White Lily® Light and Fluffy Biscuits
Category: trusted-brands-recipes-and-tips
By White Lily

These light and versatile biscuits come together so easily and are ready to eat in no time.

Ingredients:
2 cups White Lily® Enriched Bleached Self-Rising Flour or White Lily® Enriched Unbleached Self-Rising Flour
¼ cup Crisco® All-Vegetable Shortening
¾ cup buttermilk
2 tablespoons butter, melted  (Optional)

Directions:
Heat oven to 475 degrees F. Place flour in large bowl. Cut in shortening with pastry blender or 2 knives until crumbs are the size of peas. Add buttermilk, stirring with fork just until flour is moistened. Turn dough onto lightly floured surface. Knead gently 5 to 6 times, just until a smooth dough is formed. Roll dough into a 7-inch circle that is 3/4- to 1-inch thick. Cut out 7 to 8 biscuits using a floured 2-inch biscuit cutter. Place on baking sheet, about 1-inch apart. (For softer biscuits, arrange so that edges almost touch.) Shape dough scraps into a ball. Pat out until 3/4-inch thick. Cut out additional biscuits. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush with butter, if desired.

Prep time: 10 mins
Cook time: 12 mins
Total time: 25 mins
Yields: 12 biscuits

Calories: 126.4
Fat: 6.1 g
Saturated fat: 2.3 g
Carbohydrates: 15.4 g
Sugars: 0.7 g
Protein: 1.9 g
Cholesterol: 5.7 mg
Sodium: 263 mg
Creamy Corn or Pea Salad


Ingredients:
canned corn niblets, peas, red onion, cucumbers, celery, roma tomatoes, fresh ground black pepper, sugar, mustard powder, sour cream, mayonnaise, vinegar, seasoning salt, garlic powder

Directions:
Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving] toss to combine.
Mix all the dressing ingredients together until well combined.
Pour over the veggies; mix well to combine.
Season with black pepper and more salt if needed.
Cover and chill for a few hours to blend the flavors.
Just before serving add in the chopped tomatoes.
Gullusci Zucchini Quiche


Ingredients:
Bisquick, eggs, zucchini, onion, parmesan cheese, salt, fresh ground black pepper

Directions:
Mix all ingredients well.
Let stand (at room temperature] for 10-15 minutes.
Pour into pie pan.
Bake at 350 degrees for 20-25 minutes, or until golden brown.
Vanilla Sugared Almonds


Ingredients:
unsalted butter, sugar, water, salt, ground cinnamon, ground nutmeg, vanilla extract, turbinado sugar

Directions:
Preheat the oven to 225°F Line a large baking sheet with parchment paper and set aside.
Melt the butter in a large nonstick skillet over medium heat. Add the sugar, water, salt, cinnamon, and nutmeg and cook, stirring constantly until sugar dissolves, 2 minutes.
Remove from heat and stir in vanilla. Add the almonds and stir to coat. Spread the almond mixture in a single layer onto prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes. Cool slightly and transfer to a large bowl. Sprinkle with the turbinado sugar and toss to coat. Cool completely while stirring occasionally. Store in an airtight container.
White Wine Grilled Salmon


Ingredients:
salmon fillet, dry white wine, garlic clove, dried rosemary, crushed red pepper flakes, olive oil, salt, pepper

Directions:
Pour white wine into a non-metallic dish and add remaining ingredients.
Marinate fish for at least one hour, turning occasionally.
Grill on BBQ flesh side down for 5-6 mins, flip and finish cooking with skin side down, 5-6 mins or until fish flakes. Do not overcook or it will be dry!
Crispy Roast Potatoes With a Kick


Ingredients:
potatoes, parmigiano-reggiano cheese, polenta, salt, ground black pepper, rosemary sprig, parsley, olive oil

Directions:
1. Peal Potatoes and cut into good size pieces - normally 4 to a potato
2. Put into a pan of water and bring to the boil.
3. While doing this preheat your oven to 180 c (adjust for fan ovens].
4. Once the pan is boiling Par Boil the potatoes for about 5 minutes
5. Add the olive oil to a large tray and place in the oven.
6. Whilst the potatoes are cooking add the rest of the ingredients to a large bowl (big enough to add the potatoes to] and mix together.
7. Take the potatoes off the heat and drain.
8. Put back into the pan and shake until the ages start to fluff up.
9. Put the potatoes into the bowl with the rest of the mix and coat each potato generously.
10. Take the tray out of the oven and add the potatoes - turn each one so that the oil gets to each bit. (I add a bit more olive oil if i think there isn't enough at this point].
11. Put into the oven for 45 - 60 minutes Or until golden brown all over.
12. Serve with your favorite roast meat and enjoy.
Zucchini Chocolate Cake


Ingredients:
butter, sugar, eggs, vanilla extract, flour, baking soda, baking powder, ground cinnamon, ground cloves, zucchini

Directions:
In a mixing bowl, cream butter, oil and sugar.
Beat in eggs and vanilla.
Combine dry ingredients; add to the creamed mixture alternately with milk.  Mix well.
Stir in zucchini.
Pour into a greased 13 x 9 inch baking pan.
Sprinkle with chocolate chips.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Green Onion and Potato Dish


Ingredients:
potatoes, green onions, cumin seed, garam masala powder, turmeric powder, chat masala, salt

Directions:
Chop green onion into thin slices, keep the white part separate and green separate.
Heat oil in a karahi/wok and add cumin seeds. Once they crack add whole dried red chili and fry for 10-15 seconds.
Now add potato and fry on medium heat until they turn partial golden brown. Now lower the heat and add garam masala, coriander powder, turmeric powder, salt and chaat masala. Fry for another 30 seconds and then add the white part of onion. Stir and cover the wok, let it cook for 10-15 minutes or until potatoes are cooked thoroughly. Now add the sliced green onion and cook for another 2-3 minutes.
Serve hot with paratha! Eat fresh or pack for lunch.
Power Breakfast Smoothie


Ingredients:
nonfat plain yogurt, strawberry, banana, wheat germ

Directions:
Add the yogurt first, then everything else on top.
Blend at a high speed, stirring with a spatula or spoon (while the blender is stopped!] a few times until everything comes together.
Cheesy Bread Twists


Ingredients:
buttermilk, buttermilk, cheese, cheese, sugar, warm water, egg, salt, flour, cheese, red pepper flakes, parmesan cheese

Directions:
Put buttermilk and cheese in a large pan  and cook over  low heat  the cheese has melted.  Stir, don't worry if mixture appears curdled.
Cool to room temperature.
In a large bowl, disolve sugar and yeast in warm water. Add the buttermilk mixture, egg, salt and 1 1/2 cups flour.
Beat until smooth, then stir in remaining flour until it forms a soft dough.
Turn onto a floured boad, knead for 8 minutes until smooth and elastic.
Please in a greased bowl, turn once to grease top.
Cover and let rise for an hour in a warm place until it has doubled in size.
Punch down the dough on floured board and divide the dough in half and roll each peice into an 9 x 6 inch rectangle.
Spray  one half of the dough with cooking spray. Top with the cheddar and red pepper flakes then top with the remaining peice of dough.
Cut the prepared dough into 6 (1 1/2 inch strips]
Cut each strip in half and twist.
Place about 1 inch apart on greased and foiled cookie  sheet and sprinkle with the parmesan cheese.
Bake at 375 degrees for 15 - 20 minutes or until lightly browned.
Put on wire rack to cool, serve warm.
Refrigerate any leftovers.
Patriot Chipotle Ranch Dip


Ingredients:
sour cream, fresh lime juice, chipotle peppers, ground cumin, fresh cilantro

Directions:
"In medium bowl, combine all ingredients and blend until smooth. Refrigerate until serving."
Perfect Paella


Ingredients:
extra virgin olive oil, garlic cloves, crushed red pepper flakes, white rice, saffron thread, bay leaf, chicken broth, thyme, salt, fresh ground pepper, red bell pepper, onion, chorizo sausage, large shrimp, mussels, lemons, flat leaf parsley, scallions, lemon wedge

Directions:
In a very wide pan or paella pan, preheated over medium-high heat, add 2 tablespoons extra-virgin olive oil crushed garlic, red pepper flakes, add rice and saute 2 or 3 minutes.  Add saffron threads, bay leaf, broth, and thyme and bring liquids to a boil over high heat. Cover the pan with lid or foil and reduce heat to simmer.
In a separate non-stick skillet, over medium-high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil.  Season chicken with salt and pepper.  Add peppers and onions to the pan and cook 3 minutes longer.  Add chorizo to the pan and cook 2 minutes more.  Remove pan from heat.
After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice.  Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again.  After 5 minutes, remove cover or foil from the paella and discard any unopened mussel shells.  Stir rice and seafood mixture and lift out bay and thyme stems.  Arrange cooked chicken and peppers, onions and chorizo around the pan.  Top with parsley and scallions.
Serve with wedges of lemon and warm crusty bread.
Sour Cream and Lemon Deviled Eggs


Ingredients:
eggs, sour cream, mayonnaise, mustard, lemon zest, fresh lemon juice, salt, cayenne pepper, fresh parsley

Directions:
Cook eggs in simmering water for 15 minutes and cool., Cut hard boiled eggs in half lengthwise., Transfer yolks to small bowl and mash with fork., Mix in sour cream, mayonnaise, and mustard., Stir in lemon zest, lemon juice, and cayenne pepper., Add salt to your taste., Spoon yolk mixture into whites., Sprinkle generously with chopped parsley., Cover loosely and refrigerate.
Chocolate Orange Swirl Cake With Yummy Orange Glaze


Ingredients:
eggs, orange zest, baking soda, warm water, sugar, powdered sugar, orange zest, triple sec

Directions:
Cake:
In a large mixing bowl, dump cake mix, jello, orange juice,  oil, unbeaten eggs, and orange zest.
Beat on low speed 1 minute, then beat on medium for 2 minutes.
Pour 2/3's of the batter into a well greased and floured bundt pan.
Spoon the chocolate mixture scattered over the top of the orange batter.
Take a spatula to cut through and make the swirls.
Bake in a preheated 325 degree oven for 1 hour.
Chocolate Batter:
In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz.  melted chocolate   Stir to mix well.
Add chocolate mixture to  the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
Follow directions above to add to the bundt pan and orange batter.
Orange Glaze:
Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl.  Set aside and wait for cake to bake.
* When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
Right away, prick the cake on the top and all around the side with a toothpick or a fork.
Slowly, pour the yummy orange glaze over the cake.
Do not cut the cake until it is completely cooled.  It is really best if you can wait until the next day to cut it.  But who can do that?  It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Broccoli and Cream Cheese Tart


Ingredients:
broccoli florets, herbs, half-and-half cream, eggs, green onions, parmesan cheese

Directions:
Preheat oven to 375. Pre-bake pie crust for 10 minutes.  Remove from oven.
Steam broccoli 3 to 4 minutes. Pat dry. Scatter broccoli over cooked pie crust.
Beat cream cheese until smooth.  Beat in half & half, eggs and yolk.  Season with salt and pepper.  Stir in green onions.
Pour cheese mixture over broccoli.  Sprinkle top with parmesan cheese. Bake until set, 35 minutes or until browned and filling is set.
Serve warm or at room temperature.
Portuguese Barbecued Chicken


Ingredients:
chicken pieces, dry white wine, fresh lemon rind, lemon juice, tomato paste, olive oil, paprika, salt, garlic cloves

Directions:
Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat.
Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
Place chicken on greased grill over medium heat; skin side down for 10 minutes.
Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
Spiced Iced Tea


Ingredients:
water, whole cloves, cinnamon stick, tea bags, sugar, lemon juice

Directions:
Combine water, cloves, and cinnamon stick in a medium saucepan. Bring to a boil. Remove from heat.
Place tea bags in spiced water, cover, and steep for ten minutes.
In another saucepan, combine sugar, orange juice, and lemon juice. Bring to a boil.
Strain tea into orange juice mixture.
Chill, serve over ice.
Chocolate Peanut Butter Ice Cream Torte


Ingredients:
peanuts, unsalted butter, peanut butter, honey, corn syrup, bittersweet chocolate, chocolate ice cream

Directions:
Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9–inch (23 cm] springform pan. Refrigerate until ready to use.
Place whipping cream, peanut butter, honey and chocolate in a medium saucepan over medium heat. Stir until mixture is hot and smooth. Set aside to cool slightly and thicken.
Let ice cream stand on counter for about 10 minutes to soften slightly. Spoon onto crust, smoothing the surface. Garnish outside edge of torte with peanut butter cups if using. Cover loosely with plastic wrap and return to freezer for at least 1 hour to firm.
Remove from freezer about 10 minutes before serving. Drizzle with chocolate peanut butter sauce (warm in microwave to thin slightly if it's been refrigerated] or spoon on side. Slice torte into wedges. Any extra sauce can be refrigerated up to a week.
Prep time: 15 minutes.
Cook time: 3 minutes.
Freezing time: 1 hour.
Red Pepper Hummus


Ingredients:
garlic clove, garbanzo beans, tahini, lemon juice, dried basil

Directions:
Combine all ingredients in food processor or blender., Whirl until smooth and combined well., Cover an chill in refrigerator until ready to serve.
Crab Salad on Endive Appetizer


Ingredients:
lump crabmeat, red bell pepper, shallot, orange zest, radishes, celery leaves, mayonnaise, evaporated milk, endive, parsley, chives

Directions:
Lightly combine the crab, bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper in a medium bowl.
In a separate bowl, combine the mayonnaise and heavy cream.
Add the dressing to the crab and mix well.
Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange on a platter or at each place setting.
Zesty Sloppy Joes


Ingredients:
ground beef, onion, green pepper, tomato sauce, tomato sauce, brown sugar, ketchup, Worcestershire sauce, prepared mustard, dry mustard, chili powder

Directions:
"In a large saucepan or dutch oven over medium heat, brown beef and onion. Add green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients, bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns."
The Most Simple and Amazing Mango Shake!


Ingredients:
mango, milk, sugar

Directions:
Take a mango and peel off the skin with a knife (be careful!]. After peeling the skin, cut the mango into whatever size pieces you want and put them in the blender, as long as you put in HALF a mango.
Place 2 cups of milk in the blender along with the mango.
Add 1/2 cup of sugar.
Blend.
Pour in a glass then add crushed ice on top (the shake is warm without the ice].