xiaoxl/recipe_data huggingface dataset:
Classic Pub Style Nachos
Category: appetizers-and-snacks
By sweets

I got this recipe from summer camp, and when I made them at home, my whole family was impressed. Layers of tortilla chips and salsa with the works on the side - tastes just like the nachos they serve at restaurants.  Perfect for a party!

Ingredients:
¼ cup chopped red onion
4  tomatoes, seeded and finely chopped
½ cup chopped fresh parsley
¼ cup olive oil
1  lime, juiced
1 pinch salt and black pepper  (Optional)
1 (8 ounce) package tortilla chips
2 cups shredded Cheddar cheese, divided
½ cup sour cream  (Optional)
½ cup guacamole  (Optional)

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese. Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.

Prep time: 20 mins
Cook time: 5 mins
Total time: 25 mins
Yields: 6 servings

Calories: 504.2
Fat: 36.6 g
Saturated fat: 13.1 g
Carbohydrates: 32.8 g
Sugars: 3.6 g
Dietary fiber: 4.2 g
Protein: 14.4 g
Cholesterol: 48 mg
Sodium: 413.6 mg
Kentucky Chicken Wings


Ingredients:
chicken wings, maple syrup, butter, five-spice powder, pineapple slice

Directions:
In a foil-lined baking pan, arrange the wings in a single layer.
Bake at 375 degrees for 20 minutes, drain well.
Combine the maple syrup, whiskey, melted butter, and five spice powder in a slow cooker.
Add`wings, stir to coat the wings with sauce.
Cover and cook on low 4-5 hours, or on high for 2 - 2 1/2 hours.
Serve immediately or you can keep them warm in the slow cooker on low for up to 2 hours.
Garnish with orange wedges, and pineapple slices.
ENJOY.
Meringue Crust
Category: desserts
By Carol

This is one of my favorite crusts.

Ingredients:
2  egg whites
¼ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup white sugar

Directions:
In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form.  Add vanilla, and slowly beat in sugar until very stiff and glossy.  Spread mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees F (150 degrees C) for 50 minutes.  Turn oven off, and leave meringue in oven for 1 hour.  Cool.

Yields: 1 pie crust

Calories: 53.4
Carbohydrates: 12.7 g
Sugars: 12.6 g
Protein: 0.9 g
Sodium: 86.6 mg
Banana Chocolate Almond Milk-Less Milkshake


Ingredients:
almond butter, bananas, pitted dates

Directions:
Add the almond butter, cocoa, frozen bananas and dates to a food processor. Pulse a few times to break up the bananas. With the food processor running, stream in the almond milk, then blend until smooth.
Divide among 4 chilled small glasses and garnish with the mini chocolate chips.
Creme de Menthe Bars
Category: desserts
By Deirdre Dee

his is a very easy recipe.  My son won a purple ribbon (which is higher than a blue ribbon) at the county fair when he was 10 years old.  This was also his first paid 'catering' job for a graduation party when he was 12 (he's married now, so that gives you a clue as to how long I've had this recipe). Great brownies with a mint flavored filling.

Ingredients:
1 cup white sugar
1 cup butter, softened
4  eggs
1 cup all-purpose flour
½ teaspoon salt
1 (16 ounce) can chocolate syrup
1 tablespoon vanilla extract
2 cups confectioners' sugar
½ cup butter, softened
¼ cup creme de menthe liqueur
1 cup semisweet chocolate chips
6 tablespoons butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish. Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined. Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars. To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth. To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

Yields: 24 bars

Calories: 327.4
Fat: 17.6 g
Saturated fat: 10.7 g
Carbohydrates: 40.2 g
Sugars: 31.4 g
Dietary fiber: 1 g
Protein: 2.4 g
Cholesterol: 69.1 mg
Sodium: 176.9 mg
Mexican Chip Dip
Category: appetizers-and-snacks
By Cupcake

Super easy and delicious.

Ingredients:
2 (11 ounce) cans corn with red and green peppers (such as Green Giant® Mexicorn®), drained
½ cup sour cream
½ cup mayonnaise
2 tablespoons shredded extra-sharp Cheddar cheese, or to taste
1 teaspoon grated onion, or to taste

Directions:
Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.

Prep time: 5 mins
Total time: 5 mins
Yields: 8 servings

Calories: 197.3
Fat: 14.6 g
Saturated fat: 3.9 g
Carbohydrates: 14.9 g
Sugars: 4.1 g
Dietary fiber: 2 g
Protein: 3.1 g
Cholesterol: 13.7 mg
Sodium: 523.1 mg
Peach Crisp


Ingredients:
peach brandy, cornstarch, oatmeal, brown sugar, whole wheat flour, salt, cinnamon, nutmeg, crystallized ginger, butter, vanilla

Directions:
Preheat oven to 375-degrees F.
Spray a 11 x 9-inch pan with Pam (or grease pan].
To prepare filling combine first 4 ingredients (peaches - almond extract] in a large bowl, crushing peaches to help release juices. In a small cup or bowl combine 3 tablespoons of the juice with cornstarch. Stir cornstarch mixture into peaches. Pour mixture into prepared dish.
To prepare topping, combine first 7 ingredients (oatmeal - ginger] in a large bowl. Cut in butter with two knives or pastry blender. Stir in vanilla and almonds (if using].
Sprinkle topping over peaches, pressing down slightly.
Bake for 45-50 minutes or until topping is brown and peaches bubbly.
Huevos Rancheros


Ingredients:
corn tortillas, eggs, butter, cheddar cheese, avocado

Directions:
Fry tortillas in hot oil until crisp but not browned; drain on paper towels.
Place taco sauce in a small saucepan. Cook over low heat until thoroughly heated; keep warm.
Fry eggs in butter to desired degree of doneness.
Top each tortilla with a fried egg; spoon 1 Tbsp taco sauce over the top. Sprinkle each egg with 1 Tbsp cheese; top each with 2 avocado slices.
Transfer to a serving platter, and serve warm.
Perfect Roasted Chicken With Fresh Herbs & Lemon


Ingredients:
butter, fresh rosemary, fresh thyme, shallot, salt, fresh ground black pepper, roasting chickens, lemon, garlic cloves

Directions:
Preheat oven to 400°F In a small bowl, mash together butter, rosemary, thyme shallots, ½ teaspoon of salt and the pepper. With your fingers, rub butter under skin around legs and breast of chicken.
With fork, prick lemon in several places. Rub cavity of chicken with ½ teaspoon salt and place the lemon and the garlic in the cavity. With kitchen string, tie legs together . Lift wings up towards the neck, the fold wing tips back of chicken so wings stay in place. Sprinkle remaining ½ teaspoon of salt over the chicken.
Place chicken, breast-side up, on rack in 9x13-inch backing pan. Roast for 50 minutes, basting frequently with pan drippings, until chicken is cooked through and richly browned.
Transfer chicken to platter or carving board. Pour pan drippings from backing pan into a gravy separator. Pour 1 cup water or chicken broth into backing pan and stir with a whisk to scrape up any browned bits. Pour deglazed juices into gravy separator. Pour off fat and serve chicken with degreased pan gravy.
New Orleans Famous Barbecued Shrimp


Ingredients:
bacon, butter, margarine, Dijon mustard, chili powder, basil, thyme, fresh ground black pepper, oregano, garlic cloves, Tabasco sauce, large shrimp

Directions:
Preheat oven to 375°F., In a frying pan, fry bacon until clear., Add margarine and all other ingredients except shrimp., Simmer for 5 minutes., Place shrimp, in a single layer, in a baking dish and pour sauce over the top., Stir to coat., Bake uncovered for 20 minutes., Stir once or twice., Serve immediately., You can peel these when you eat them, but not before., Serve with plenty of napkins!
Perfect Flaky Pie Crust


Ingredients:
flour, salt, shortening, cold water

Directions:
combine the flour, salt, and shortening into a large bowl.
now for this bit, you can use a fork to mix together but you will find it much easier to use your (washed] hands - add the cold water in 2 tablespoons at a time, kneading in between until it is well combined.
if time allows, knead the dough into a ball and wrap in plastic wrap, then press it down to flatten the top and bottom until it's about 1-2 inches thick and set in the fridge for about 20minutes to allow for easier rolling out.
split the dough in half - roll out one half and layer on the bottom of the pan. add your filling, then roll out the second half and cover the top.
you will NOT need to bake this before adding your filling, the preferred temp and time for this crust is at 350°F for 1 hour.
Spicy Tomato and Lentil Soup
Category: soups-stews-and-chili
By Dave-o

A quick, easy and tasty recipe for thick lentil soup. This works best using a hand blender or a food mixer, but you can puree it in the blender too. Serve with thickly sliced crusty bread for a filling and delicious meal.

Ingredients:
1  onion, finely chopped
1 tablespoon olive oil
1  chile pepper, chopped
1 cup red lentils
1 (14.5 ounce) can peeled and diced tomatoes
1 cup water
salt and pepper to taste
½ teaspoon ground cumin
1 teaspoon dried basil
¼ cup sour cream, for topping  (Optional)
2 sprigs fresh basil leaves for garnish  (Optional)

Directions:
Heat the olive oil in a large saucepan or Dutch oven. Lightly brown the onions in the oil. Add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. Bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender. When the lentils have softened, use a stick blender to puree the soup. Season to taste with salt and pepper. For a special touch, put sour cream in a squirt bottle, and squeeze a spiral onto the top of each bowl of soup, and garnish with a sprig of fresh basil.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 238.5
Fat: 7 g
Saturated fat: 2.4 g
Carbohydrates: 32 g
Sugars: 6.5 g
Dietary fiber: 11.1 g
Protein: 12.8 g
Cholesterol: 6.3 mg
Sodium: 268.9 mg
Chocolate Peanut Butter Cheesecake


Ingredients:
cream cheese, sugar, eggs, vanilla, creamy peanut butter, heavy whipping cream

Directions:
1. Preheat oven to 350 degrees.
2. Press crushed Oreo cookies into bottom of 10-inch spring-form pan. Bake 5-6 minutes or until set. Do not burn! Cool on wire rack while preparing cake. Reduce oven heat to 300 degrees.
3. Beat softened cream cheese, sugar and vanilla until smooth and creamy; add eggs one at a time beating well after each addition. Divide batter equally between two bowls.
4. Melt 1 cup semi-sweet chocolate chips; stir into one of the bowls of cheesecake batter; pour batter into crust prepared pan. Microwave peanut butter until soft, about 20-25 seconds; stir into other bowl of cheesecake batter and pour on top of the chocolate layer.
5. Bake cheesecake at 300 degrees for 50-60 minutes or until center is almost set (not jiggly]. Do not overbake. Don't worry if there are a couple of cracks. They will come together when refrigerated and were covering it in chocolate anyway.
6. Place pan on cooling rack; cool approximately 1 hour. Carefully run a knife around edge of pan and remove sides of pan.
7. Place cream in a microwave safe bowl and heat for one minute or boiling. Pour chocolate chips into cream and let sit until soft. Stir until chips are melted and mixture is smooth and creamy. Pour chocolate over top and sides of cheesecake. You may want to place your cheesecake on a cookie sheet to catch the run off.
8. Refrigerate overnight; cut optional Reese Peanut Butter cups into quarters and garnish top of cheesecake. Refrigerate leftovers.
German-Style Pasta


Ingredients:
rotini pasta, spiral shaped pasta, canola oil, red cabbage, brown sugar, white vinegar, caraway seed, salt, fresh ground pepper

Directions:
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 10-inch skillet over medium heat.
Cook cabbage in oil 2 minutes, stirring occasionally.
Stir in brown sugar, vinegar and caraway seed.
Cover and cook about 5 minutes, stirring occasionally, until crisp-tender.
Stir Pasta into cabbage mixture; heat until hot.
Sprinkle with salt and pepper.
Prize-Winning Coconut Cake


Ingredients:
margarine, sweetened flaked coconut, water, milk, Cool Whip, coconut

Directions:
Pour melted margarine in a 9 x 13 inch cake pan., Sprinkle 1 cup coconut over margarine., Prepare cake mix according to directions on box and pour over the coconut., Bake at 350 degrees for 30- 35 minutes, until cake tests done., Remove from oven, immediately pour cold milk over hot cake., Let cool completely., Spread cool cake with Cool Whip and top with additional coconut if desired., Store in refrigerator.
Vietnamese Steamed Buns (banh Bao)


Ingredients:
self rising flour, milk, white sugar, hard-boiled eggs, barbecued pork, ground pork, onion, oyster sauce

Directions:
Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
Cut a handful of dough (size to your choice], roll out thin (use bread roller or the smaller dumpling roller]. Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
Sauteed Beans and Pearl Onions


Ingredients:
green beans, garlic, lemon juice

Directions:
Fill a large bowl with ice water; set aside.
In a pot of boiling salted water, cook green beans, in 2 batches until firm-tender (about 3 minutes].
With tongs, transfer to ice water, stir until beans are very cold.
Remove immediately; pat dry.
Place the pearl onions in a bowl.
Cover with boiling water; let stand for 1 minute; drain and peel.
In a large Dutch oven, heat oil over med-high heat.
Fry onions until golden in places (about 8 minutes].
Add 2/3 cup water and garlic; cover, and simmer until onions are tender, and almost no liquid remains (about 10 minutes].
Add beans, lemon juice, salt and pepper, tossing until beans are hot (about 5 minutes].
Transfer to a serving platter.
Note: If desired, drizzle melted butter on top of bean/onion platter before serving.
Italian Lover's Cream Cake


Ingredients:
sugar, shortening, margarine, coconut, vanilla, buttermilk, flour, baking soda, salt, pecans

Directions:
For layer cake, use three 9" round pans.
Place greased paper in bottom of pans.
Beat sugar, shortening and margarine until fluffy.
Add egg yolks and vanilla; beat well.
Combine flour, soda & salt in a separate bowl.
Add alternately dry ingredients and buttermilk.
Stir in coconut and pecans.
Beat egg whites until stiff, fold into mixture.
Bake in 350 degree oven for 30-40 minutes.
Frosting: Beat 1/2 c margarine, 8 oz. cream cheese and 1 tsp vanilla. Add one box confectioners sugar, a little bit at a time, then add 1 tsp vanilla.
Dessert for Breakfast (Aka Caramel Apple Oatmeal)


Ingredients:
apple, butter, brown sugar, heavy cream, oatmeal, water, cinnamon, nutmeg, salt

Directions:
Peel, core & dice apple., Saute in butter for 1 - 2 minutes., Stir brown sugar into apples., Stir in cream., Continue cooking another minute., Remove from heat while preparing oatmeal., Bring water to boil, add oatmeal, salt, cinnamon & nutmeg., Cook as directed for type of oatmeal you are using., Divide oatmeal between 2 dishes, top with apple mixture., Enjoy!
Holiday Whole Cranberry Sauce W/ a Twist


Ingredients:
fresh cranberries, sugar, cinnamon stick, walnuts

Directions:
In a sauce pan,  gently boil orange juice, sugar and cinnamon stick until sugar melts down and becomes a syrup-like texture.
Reduce slightly and add cranberries.
Keep a slow boil until cranberries 'pop'.
Remove from heat and discard cinnamon stick.
Slightly mash cranberries and chill for 1 hour.
Garnish with walnuts if desired just before serving.
Cheaters Green Beans


Ingredients:
bacon, chicken broth, fresh ground black pepper, sea salt

Directions:
Dice bacon. Fry to just crisp (not extra crispy].
Drain approximately half the liquid out of each can of green beans. Add green beans and their liquid along with the diced onions to sauce pan. Pour bacon and all drippings into sauce pan. Add chicken broth, salt and pepper. Bring to a boil then turn to medium, cover and cook for 45 minutes - 1 hour.
Turkey Stew Casserole With Yam


Ingredients:
olive oil, leek, celery, garlic clove, chicken broth, cornstarch, bay leaf, thyme, oregano, salt, ground black pepper, corn kernel, dried sweetened cranberries, brown sugar, egg, salt, ground black pepper

Directions:
Brown turkey in oil over medium heat; remove to a casserole dish.
Stir-fry leek, celery, and garlic in the same frying pan for 3 minutes; spoon over turkey.
Combine broth and cornstarch; mix well and pour over turkey and vegetables.
Add bay leaf, thyme, oregano, salt, and pepper; stir to combine.
Bake, covered, in a preheated 350* oven for 45 minutes.
Add corn and cranberries; stir and bake, covered, for an additional 15 minutes.
Combine potato with sugar, egg, salt, and pepper until smooth.
Spread over casserole, or pipe in a lattice design.
Lightly mist with cooking spray and bake, uncovered, for about 20 minutes until lightly browned and hot.
Enjoy!
Seasoned Baked Potato Wedges
Category: side-dish
By Emily

I made these for our New Year's dinner with pork chops and green beans. Everyone loved them!

Ingredients:
6  red potatoes, cut into wedges
2 tablespoons olive oil
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon garlic salt
salt and ground black pepper to taste

Directions:
Preheat oven to 375 degrees F (190 degrees C). Spread potato wedges in a single layer on a baking sheet and coat with olive oil. Mix onion powder, chili powder, garlic powder, and garlic salt in a small bowl; sprinkle over potatoes and toss to coat evenly. Bake in preheated oven until potatoes are tender, 30 to 35 minutes. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 196.1
Fat: 5 g
Saturated fat: 0.7 g
Carbohydrates: 35.4 g
Sugars: 2.6 g
Dietary fiber: 4 g
Protein: 4.3 g
Sodium: 324.3 mg
Pomegranate Molasses Dressing


Ingredients:
garlic cloves, ground cumin, sugar, pomegranate molasses, lemon juice, olive oil, salt, black pepper, sugar

Directions:
Mix the garlic, cumin, sugar, pomegranate molasses and freshly squeezed lemon juice in a bowl.
Whisk in the olive oil. Season to taste with salt and pepper. Add a little extra sugar if you think it’s a bit too sharp.
Creamy Leek, Mushroom & Baby Pea Pies


Ingredients:
olive oil, garlic clove, leeks, mushrooms, wheat flour, soymilk, chives, coarse grain mustard

Directions:
Preheat oven to 200C (180C fan forced].
In a large saucepan, heat oil, then add garlic and leek.  Cook until leek softens, stirring often.  Add mushrooms, cook until mushrooms soften, stirring often.
Remove pan from heat, sprinkle flour evenly over and stir to distribute through mixture.  Return to heat for 1 minute.  Gradually add milk and stock while stirring, then cook until liquid parts of mixture thicken.
Add peas, chives and mustard.  Cook another 2 minutes or until peas thaw.
Line the bottom of 4-5 ramekins (1-1.5 cup capacity is ideal] with a sheet of mountain bread.  The sheet will pleat as you press it into the dish, allowing the sides to come up and form a cup.  Distribute the leek, mushroom and pea mixture evenly among dishes, up to the top.
Top each dish with additional mountain bread, torn into small pieces to form the "lid".  Spray mountain bread lightly with oil and place ramekins on a baking tray.
Bake for 10 minutes, uncovered, until mountain bread is brown and crisp.  Serve.
Spinach and Endive Salad With Pecans and Blue Cheese


Ingredients:
olive oil, shallots, white wine vinegar, pure maple syrup, salt, fresh ground black pepper, Belgian endive, pecans, dried cranberries, danish blue cheese

Directions:
Whisk together oil, shallot, vinegar, syrup, salt and pepper in a large bowl until salt is dissolved.  Add endives and spinach and toss to combine.
Sprinkle salad with pecans, cranberries, and blue cheese.
Quince Paste
Category: side-dish
By none

The quince is an old-fashioned, intensely aromatic, and dearly loved fruit. It is not an easy fruit to prepare, as it needs to be poached or cooked before it can be used in recipes. Quince paste is a wonderful accompaniment to cheese and crackers-try chevre as well as other mild, firm cheeses. You can also serve it for breakfast in place of jam.

Ingredients:
4 ½ pounds ripe quinces
5 ½ cups white sugar
water to cover

Directions:
Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and transfer the fruit to a large pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels contain most of the fruit's pectin, which contributes to the firmness of the quince paste.) Pour in enough water to cover the quinces and boil, half-covered, for 30 to 40 minutes or until the fruit is very soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 1/2 pounds of fruit pulp. Transfer the quince pulp to a saucepan and add the sugar (ideally, you should add the same amount of sugar, by weight, as the fruit pulp). Cook and stir over low heat until the sugar is dissolved. Continue cooking for about 1 1/2 hours, stirring frequently with a wooden spoon, until the paste becomes very thick and has a deep orange color. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon. Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Smooth the top and allow it to cool. Dry the paste on your lowest oven setting, no more than 125 degrees F (52 degrees C), for about 1 1/2 hours. Allow the quince paste to cool completely before slicing. (In Europe, the traditional method of drying the quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.) Store quince paste in an airtight container in the refrigerator; the color will deepen with age.

Prep time: 20 mins
Cook time: 3 hrs 30 mins
Total time: 5 hrs
Yields: 1 9x13x1 1/2-inch thick block

Calories: 169.5
Fat: 0.1 g
Carbohydrates: 44.1 g
Sugars: 34.3 g
Dietary fiber: 1.2 g
Protein: 0.3 g
Sodium: 3.4 mg