xiaoxl/recipe_data huggingface dataset:
Popcorn (Paper Bag Method)


Ingredients:
salt, butter

Directions:
Place popcorn kernels in paper bag.
Fold the top of the bag 3 times.
Place in microwave.
Set time for 40 to 60 seconds. (this will vary depending on your microwave, Mine takes 3 minutes total]
When popping has stopped pour popcorn in a bowl and finish popping any unpopped kernels for 15 to 20 seconds (depending on your microwave]. Add rest of popcorn to bowl, when done.
Salt popcorn to your taste and enjoy!
Note: Add melted butter and/or other seasonings  over top of popcorn and stir well to distribute   butter and seasonings.
Banana-Coffee Biscuits


Ingredients:
all-purpose flour, whole wheat flour, baking powder, salt, sugar, ground cinnamon, ground nutmeg, margarine, banana, coffee, skim milk, all-purpose flour

Directions:
Combine first 7 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Combine banana, coffee and milk; stir well. Add to flour mixture, stirring just until dry ingredients are moistened.
Sprinkle 1 TBL flour over work surface. Turn dough out onto floured surface, and knead 3 to 4 times. Roll dough to ½-inch thickness; cut with a 2-inch biscuit cutter. Transfer to a baking sheet coated with cooking spray. Bake at 425 degrees for 8 to 10 minutes or until lightly browned.
Down East Corn Bread


Ingredients:
cornmeal, sugar, all-purpose flour, baking powder, baking soda, salt, buttermilk, egg

Directions:
Preheat oven to 425°F Grease a 9x9 inche metal baking pan.
In large bowl, combine first 6 ingredients. In medium bowl, whisk buttermilk, oil, and egg until blended; stir into cornmeal mixture just until moistened.
Pour batter into prepared pan. Bake 20-25 minutes or until golden and toothpick inserted in center comes out clean.
Cut cornbread into 9 squares.
Zucchini-Lemon-Poppy Seed Muffins
Category: bread
By Teresa Ejinaka

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

Ingredients:
1 ½ cups brown sugar
2  eggs
½ cup vegetable oil
½ cup applesauce
2  lemons, zested
1 teaspoon vanilla extract
1 teaspoon lemon extract  (Optional)
1 cup all-purpose flour
1 cup whole wheat flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups peeled and grated zucchini
3 tablespoons poppy seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated. Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds. Pour batter into the lined muffin cups. Fill any empty muffin cups with water. Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 18 muffins

Calories: 194.6
Fat: 7.5 g
Saturated fat: 1.2 g
Carbohydrates: 30.2 g
Sugars: 19.2 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 20.7 mg
Sodium: 149.4 mg
Tropical Quinoa
Category: side-dish
By BETHGRANN

A super-easy, sweet side dish that goes great with fish, shrimp, or light chicken dishes.

Ingredients:
½ cup uncooked quinoa, rinsed
1 cup water
¼ cup chopped dried pineapple
¼ cup chopped dried mango
¼ cup sweetened coconut flakes
¼ cup dry-roasted macadamia nuts, chopped
1 tablespoon hot mango chutney
2 tablespoons regular mango chutney

Directions:
Mix the quinoa and water in a saucepan over medium heat, and bring to a boil. Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes. Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes, macadamia nuts, hot and regular mango chutney until thoroughly combined. Serve hot.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 238.4
Fat: 10.5 g
Saturated fat: 2.4 g
Carbohydrates: 33.9 g
Sugars: 7 g
Dietary fiber: 2.8 g
Protein: 4.1 g
Sodium: 144.5 mg
Super Easy Chicken Parmesan


Ingredients:
garlic powder, part-skim mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 425°F.
Coat bottom of casserole with some of the spaghetti sauce.
Arrange chicken breasts in casserole dish.
Pour spaghetti sauce over the chicken sprinkle with garlic powder.
Top with shredded mozzarella, followed by shredded parmesan cheeses.
Bake 25-30 minutes.
Serve with cooked pasta to use up all that sauce.
Don't forget the garlic bread.
*NOTE: Thanks to Halcionne, previously I had forgotten to put the parmesan in my recipe :}.
Scottish Baps


Ingredients:
dry active yeast, icing sugar, plain flour, milk, salt, butter, flour

Directions:
Lightly dust two cooking sheets and set aside.
In a small or medium bowl combine the yeast, sugar and 2 T flour.
Gradually blend in the warm milk until smooth.
Cover with plastic wrap and let stand for 10 minutes or until foamy.
Sift together the remaining flour and salt in a large bowl.
Make a well.
Mix to a soft dough.
Turn out onto a lightly floured board and kneed for 3-4 minutes.
Shape into a ball, place in a large, oiled bowl and cover with plastic wrap.
Place in a warm place and let rise for 1 hour.
Preheat oven to 425 degrees.
Turn dough out onto a lightly floured board and knead again for 2 minutes.
Divide into 12 pieces.
Roll each piece into a flat oval, around 1/4 to 1/2 inch thick, and place on the prepared baking sheet.
When all baps are rolled out cover and let rise for 15 minutes.
Make an indent in center of each oval with your finger.
Bake for 25-30 minutes until well browned and cooked through.
Cool slightly and serve or save for sandwich rolls.
Taco Cheddar Bread


Ingredients:
water, water, bread flour, cheddar cheese, granulated sugar, salt

Directions:
Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer.
Select Basic/White cycle.
Use Medium or Light crust color.
Do not use delay cycles.
Remove baked bread from pan and cool on rack.
NOTE: This recipe is not recommended for 1 1/2 pound bread machines with cast-aluminum pans in horizontal-loaf.
Haystack (The Best 7-Layer Dip Ever)
Category: appetizers-and-snacks
By samabamasmama

This is my Grandma Valma's recipe that I bring to any holiday/party/shower or gathering, and it is always gone well before anything else. I have friends and relatives call and request that I bring this because they have been craving it since the last party. This is incredibly easy, but the mix of ingredients make this such an awesome appetizer. It may not actually be 7 layers, but that's what Grandma called it so I never argued! I have found that ridged or wavy potato chips are the best to go with this dip. Enjoy!!!

Ingredients:
1 ¼ (16 ounce) cans refried beans with jalapeno peppers
2  ripe avocados, halved and pitted
¾ cup sour cream
½ cup mayonnaise
½ envelope taco seasoning mix
2  tomatoes, diced
10  green onions, diced
2 cups fresh bean sprouts
2 cups grated Cheddar cheese

Directions:
Place refried beans into a bowl and mash until smooth. Scoop avocado out of the peels and mash with refried beans until thoroughly combined. Spread the bean mixture over a large platter in an even layer. Mix sour cream, mayonnaise, and   in a bowl; spread in a layer over the bean mixture. Sprinkle tomatoes and green onions as a single layer, then top with a layer of bean sprouts. Sprinkle Cheddar cheese over the top.

Prep time: 20 mins
Total time: 20 mins
Yields: 12 servings

Calories: 286.7
Fat: 22.1 g
Saturated fat: 7.9 g
Carbohydrates: 14.8 g
Sugars: 2.2 g
Dietary fiber: 5.5 g
Protein: 9.2 g
Cholesterol: 33.3 mg
Sodium: 428.7 mg
Keto Broccoli Cheddar Soup
Category: soups-stews-and-chili
By thedailygourmet

This is a keto-friendly, broccoli-Cheddar soup that hits those cravings when you want something creamy and comforting.

Ingredients:
1 tablespoon butter
¼ cup minced shallot
2 cups chicken broth, divided
2 ounces cream cheese, softened
½ cup heavy whipping cream
8 ounces shredded Cheddar cheese
6 ounces frozen broccoli rice
½ teaspoon garlic granules
1 teaspoon xanthan gum
freshly ground black pepper to taste

Directions:
Melt butter in a saucepan over medium heat. Add shallots and cook, stirring occasionally, until caramelized, about 5 minutes. Slowly pour in 1/2 cup chicken broth and stir to scrape up any bits of shallot. Add cream cheese and whisk to break up any lumps. Pour in remaining broth and whipping cream. Stir in Cheddar cheese, riced broccoli, and garlic granules. Simmer for 4 minutes. Add xanthan gum and whisk continuously until soup is thickened, 2 to 3 minutes. Serve immediately with freshly ground black pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 6 servings

Calories: 295.4
Fat: 25.3 g
Saturated fat: 15.8 g
Carbohydrates: 5.2 g
Sugars: 1.5 g
Dietary fiber: 1.7 g
Protein: 11.8 g
Cholesterol: 84.4 mg
Sodium: 720.5 mg
Pineapple Upside Down Monkey Bread
Category: bread
By sheila

The best and variations galore. We love it!

Ingredients:
2 (16 ounce) cans refrigerated buttermilk biscuit dough
butter-flavored cooking spray
¼ cup white sugar
¾ cup butter
1 cup brown sugar
1 teaspoon vanilla extract
1 cup chopped pineapple

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup tube pan(such as Bundt®). Unroll and separate biscuits; cut each portion into four or six pieces, depending on your preference. Spray cut biscuits with cooking spray to coat. Pour white sugar into gallon-size resealable plastic bag; add biscuits to bag, seal bag, and shake to coat. Melt butter in a saucepan over low heat; stir brown sugar and vanilla into the melted butter to dissolve the sugar. Pour butter mixture into the prepared tube pan. Sprinkle chopped pineapple evenly around the pan atop the butter mixture; top with sugar-coated biscuit dough. Bake in preheated oven until golden brown, 40 to 50 minutes; let cook in pan for 5 to 10 minutes before inverting onto a serving platter.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 1 tube pan

Calories: 883.3
Fat: 43.4 g
Saturated fat: 19.8 g
Carbohydrates: 115.5 g
Sugars: 61.1 g
Dietary fiber: 1.4 g
Protein: 10.4 g
Cholesterol: 62.5 mg
Sodium: 1666 mg
Thai Summer Napa Slaw


Ingredients:
napa cabbage, zucchini, red bell pepper, yellow bell pepper, cucumber, carrot, fresh cilantro, green onion, radish, fresh lime juice, fish sauce, water, sugar

Directions:
To prepare slaw, combine first 11 ingredients in a large bowl.
To prepare dressing, combine juice and remaining ingredients in a small bowl; stir with a whisk until sugar dissolves.
Drizzle over slaw; toss well to coat. Serve immediately.
Authentic Mexican Guacamole


Ingredients:
avocados, onion, fresh cilantro, lemon juice, salt, pepper

Directions:
Peel avocados and mash in bowl., Add remaining ingredients to bowl., Mix well., Refrigerate for at least an hour before eating., Enjoy!
Swedish Mushroom Soup (Svampsoppa)


Ingredients:
butter, fresh mushrooms, salt, white pepper, all-purpose flour, beef, chicken broth, lemon juice, dry sherry

Directions:
Melt butter in a 3 to 4 quart heavy saucepan over low heat.
Add mushrooms; saute over low heat until mushroom juices begin to flow.
Pour mushroom juice into a 2 cup measuring cup; set aside.
Stir salt, white pepper, and flour into drained mushrooms.
Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
Serve hot.
Vegan Breakfast Biscuit Gravy


Ingredients:
water, raw cashews, water, unbleached white flour, salt, vegan beef bouillon powder, soy sauce, nutritional yeast flakes

Directions:
In saucepan, bring the 1 cup water to a boil.
Blend the remaining ingredients except vegan sausage or crumbles until creamy, adding the flour at the end of the blending time.
Add the blended mixture to the boiling water, stirring with a whisk until mixture comes back to a boil.
Stir in crumbles. Serve piping hot over biscuits or toast.
Almond Brown Sugar Brownies


Ingredients:
shortening, sugar, brown sugar, flour, almond paste, baking powder, salt, eggs

Directions:
heat oven to 350 degrees.
Heat shortening and chocolate in a 3 quart saucepan, until melted. Remove from heat.
Stir in remaining ingredients, in this order : flour, sugar,almond paste, almonds,eggs, baking powder, and salt.
Spread into a greased 13x9x2 baking dish.
Bake until brownies start to pull away from sides of pan . After 20 minutes, you need to check every 2 minutes. It should not be longer than 30 minutes.
Do not overbake.
When done take them out and let cool for 6-8 minute.
Cut into 2x1 bars.
Light Cornbread


Ingredients:
white cornmeal, all-purpose flour, baking soda, salt, nonfat yogurt

Directions:
Preheat oven to 475 degrees F.
Thin the yogurt with water to make 1 3/4 cup.
In a mixing bowl, combine the dry ingredients and mix well.
In another bowl, combine the thinned yogurt and egg whites, beat till well blended, then add it to the dry ingredients and mix the bater till blended thoroughly.
Place the oil in a 9" iron skillet and heat till the oil is hot.
Pour the oil into the batter, stir well, and pour the batter back into the skillet.
Bake in the oven till the cornbread is golden brown, about 20 minutes.
To serve, turn the skillet upside down on a big plate, remove, and cut the cornbread into wedges.
(To prepare for Cornbread dressing, cool, cut into wedges and freeze until ready to use in recipe. Defrost before continuing.].
Hot Chili Dip


Ingredients:
sour cream, fresh tomato, green chilies, chili powder, monterey jack cheese, cayenne pepper, black pepper, Tabasco sauce

Directions:
In a bowl, combine all ingredients., chill for at least 2 hours., stir before serving., serve with, Doritos, or Corn chips.
A Homemade Bird Treat for Your Feather Friends


Ingredients:
peanut butter, yellow cornmeal, flour

Directions:
In a food processor blend first 5 ingredients till all combined.
If needed add more cornmeal to make it workable.
Place it in a plastic bag and refrigerate till ready to use.
I like to put a string on pine cones then smear the mixture on it roll into seeds and hang for those that want it.
Or mix it (Seeds And mixture] all together and place into a suet cage or in an onion bag to be hung in a tree.
Just keep on making for the birds because they depend on it once you start.
Feta, Parmesan & Chive Omelette


Ingredients:
eggs, fresh chives, butter, feta, parmesan cheese

Directions:
Crack eggs into a bowl, add chives and season with salt and pepper.
Use a fork to whisk until well combined.
Melt butter in a small non-stick frying pan over medium heat.
Add the egg mixture and tilt the pan until it covers the base. As the omelette begins to set, lift the edge so the uncooked egg mixture can run underneath.
Sprinkle feta and parmesan over half the omelette and cook for 2-3 minutes or until it is just set.
Fold in half and slide onto a plate. Serve immediately with salad leaves.
Refried Beans (Gluten Free)


Ingredients:
dried pinto beans, water, olive oil, tomato paste, white vinegar, onions, garlic clove, sea salt, cumin, chili powder

Directions:
Sort through dried beans and remove any pebbles, off-colored beans or debris.  Rinse thoroughly and drain.
Put beans in crock pot and add chicken stock and enough water to cover beans by about 3 inches.
Cover and cook on low 6-8 hours or until tender.
Drain beans, but reserve 1 cup of cooking liquid and set aside.
Reserve about 1/2 cup of cooked beans and place the rest into food processor (or a large bowl to mash by hand].
Pulse a few times and then add oil.  Process to incorporate.
Add tomato paste, vinegar, onion, jalapeno, garlic, salt, cumin and chili powder.  Process until smooth and combined.
Add reserved beans and pulse a couple times; just enough to break them up.  Serve as desired.
Unstuffed Cabbage Roll
Category: main-dish
By tlc_adams

This is a quick and easy main dish. My kids don't even like cabbage, but they love this. I usually try to serve it with green beans, new potatoes, corn, and a pan of corn bread. They eat over half the pan every time. Also, the longer it stands the better it tastes.

Ingredients:
2 pounds ground beef
1 large onion, chopped
1 small head cabbage, chopped
2 (14.5 ounce) cans diced tomatoes
1 (8 ounce) can tomato sauce
½ cup water
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper

Directions:
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 6 servings

Calories: 398.3
Fat: 23.8 g
Saturated fat: 9.3 g
Carbohydrates: 16.3 g
Sugars: 9.7 g
Dietary fiber: 5.2 g
Protein: 28.5 g
Cholesterol: 92.9 mg
Sodium: 1294.3 mg
Chef John's Pasta Primavera
Category: main-dish
By Chef John

Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

Ingredients:
1 bunch fresh basil
3 cups chicken broth, divided
½ cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2  jalapeno peppers, seeded and diced
2 pinches salt
2  zucchinis, diced
1 cup chopped sugar snap peas
½ cup shelled English peas
1 bunch asparagus, stalks diced, tips left whole
½ cup grated Parmesan cheese, or as needed

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems. Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth. Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes. Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more. Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat. Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

Prep time: 20 mins
Cook time: 20 mins
Total time: 45 mins
Yields: 6 servings

Calories: 589.5
Fat: 26.9 g
Saturated fat: 4.7 g
Carbohydrates: 72.5 g
Sugars: 7.7 g
Dietary fiber: 8 g
Protein: 18.6 g
Cholesterol: 8.4 mg
Sodium: 606.7 mg
Easy Enchiladas


Ingredients:
ground beef, onion, chili powder, tortillas

Directions:
Brown the ground beef.
Add onions.
When completely cooked, drain oil and place in a large bowl.
Add enchilada sauce and tomato soup.
Add chili powder.  This is pretty much to taste.
Mix really well.
Spray large pan with cooking spray.
Add about 1 cup of meat mixture into each tortilla.  Top with cheese before rolling tortilla.
Place in pan and repeat.
After you've rolled each tortilla, top the enchiladas with remaining meat mixture (this is where the extra enchilada sauce comes in].
Place in preheated oven (@ 450] for 25-30 minutes.  When times has five minutes left, add remaining cheese.
Once the five minutes are up, serve with sour cream and sliced olives on top and a side of spanish rice.
Creamy Cabbage Soup


Ingredients:
cabbage, onions, garlic cloves, potatoes, ham, paprika, chicken broth, butter, flour

Directions:
In a stockpot or Dutch oven, saute onions and garlic until softened.
Add cabbage, potatoes, ham and paprika.
Pour in chicken broth, and add a little water if needed to cover ham and vegetables.
Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes.
Drain, reserving liquid. Set aside cabbage, potatoes and ham in a bowl.
With the butter and flour make a roux in your stockpot or Dutch oven. Slowly add reserved liquid, stirring constantly over medium heat until sauce thickens slightly.
Add salt and pepper to taste.
Stir in the cooked vegetables and meat and simmer a few minutes to heat through.
Peppercorn Encrusted Roast Lamb


Ingredients:
peppercorns, fresh rosemary leaf, fresh mint leaves, garlic, raspberry vinegar, soy sauce, dry red wine, leg of lamb, dijon-style mustard

Directions:
Combine 1.5 tblspn of peppercorns, rosemary, mint, garlic, vinegar, soy sauce & red wine in a bowl. Marinade the lamb in the mixture for a few hours.
Remove roast from marinade and roll and tie roast with string.
Preheat oven to temp between 200-250c
Spread the mustard and rest of the peppercorns over the meat.
Place roast into a baking tray and pour the marinade around the roast but not over it.
Bake for 1.5 hours, basting occasionally.  Slice roast to nice pieces and pour juices over the top.
Beanie Weenies


Ingredients:
brown sugar, Worcestershire sauce, prepared mustard, onion powder

Directions:
Mix first five ingredients in a saucepan., Stir in hot dogs., Simmer 3-4 minutes.