xiaoxl/recipe_data huggingface dataset:
South Beach Diet Oatmeal Pancakes


Ingredients:
rolled oats, nonfat milk, eggs, Egg Beaters egg substitute, whole wheat flour, toasted wheat germ, baking powder, Splenda sugar substitute, canola oil, salt

Directions:
In a medium bowl, combine oats and milk and allow to stand for 10 minutes.
(You can also process this in a blender for a smoother consistency].
Stir in egg, flour, wheat germ, baking powder, sugar substitute, oil, and salt.
Whisk until smooth.
Let batter stand for 30 minutes in the refrigerator.
Heat a large non-stick skillet or griddle; spray with cooking spray.
Pour batter by 1/4 cupfuls onto skillet or griddle; cook until the top starts to bubble and the bottom is browned.
Turn and cook another 1-2 minutes.
Spicy Black-Eyed Pea Dip


Ingredients:
bell pepper, celery, onion, black pepper, Tabasco sauce, ketchup, salt, chicken bouillon cubes, nutmeg, cinnamon, black-eyed peas, Rotel Tomatoes, garlic clove, sugar, bacon drippings, flour

Directions:
In a medium saucepan, combine the bell pepper, celery, onion, black pepper, Tabasco, ketchup, salt, bullion cubes, nutmeg and cinnamon.  Cook over low heat, stirring often, until mixture is boiling and bullion cubes are dissolved.
Add peas, Rotel, garlic, and sugar and simmer for 30 minutes.
Stir flour into warm bacon drippings (that way the flour doesn't lump] and stir flour/dripping mixture into peas.
Cook ten minutes more.  Mixture should be thick enough to use as dip.  I reserve the liquid from the canned peas "just in case" but usually the thickness is just right or maybe only a little bit of liquid is needed- I wait till the end of cooking to see.
Scoop a couple of cups of the finished peas out and set aside.  Using a blender, food processor, or stick blender, blend the most of the peas to a medium-smooth dip, then return the couple of cups of whole peas back in, stir, and serve.  Mashing the most of the peas makes a nice smooth dip that clings to a chip well, while leaving a small portion of them whole makes a nice presentation.
Serve with Frito Scoop chips or corn bread.
Chocolate Pecan Pie I
Category: desserts
By Karin  Christian

This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!

Ingredients:
1 (9 inch) unbaked pie crust
3  eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell. Bake until set, 40 to 50 minutes. Cool.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 1 - 9 inch pie

Calories: 736.2
Fat: 39.3 g
Saturated fat: 12.5 g
Carbohydrates: 92.4 g
Sugars: 28.4 g
Dietary fiber: 2.1 g
Protein: 8.3 g
Cholesterol: 69.8 mg
Sodium: 401.5 mg
Sweet Potato Chili


Ingredients:
sweet potatoes, onion, black beans, diced tomatoes, vegetable broth, water, garlic cloves, chili powder, cumin, cinnamon, salt

Directions:
"Combine all ingredients in a slow cooker and cook on low for 6-8 hours."
My " Go To" Pizza Dough


Ingredients:
all-purpose flour, fast rising yeast, salt, water, olive oil, fresh parmesan cheese, sugar, olive oil, cornmeal

Directions:
In a large bowl, combine 4 cups of flour, undissolved yeast, sugar, cheese, and salt.
Place water and oil in a microwavable container and nuke until temp is 110 to 120 degrees.
Pour into flour mixture and mix with a spoon. Add enough remaining flour to make a soft, slightly sticky dough while mixing with your hands.
Knead dough on a floured surface until smooth and elastic adding flour as required; about 3 to 5 minutes.
Preheat oven to 500 degrees. If using a stone, place stone on lowest shelf so it will preheat.
Place kneaded dough into a large bowl and lightly coat the dough with olive oil so the surface will not dry out. Cover the dough with plastic wrap or a damp cloth and place in a warm place. The top of the stove works well while the oven preheats.
Allow dough to rise until doubled in size; about 30 to 40 minutes.
Remove to a floured surface and knead for about 30 seconds.
Shape dough into a ball and divide in half. Return half to the bowl and cover.
Roll second half into desired size and shape and place on a pizza peel or pizza pan.
If using a peel, lightly dust with cornmeal so the dough will easily slide from the peel to the stone. Place dough onto peel.
If using a pan, lightly coat with oil and dust with cornmeal. Place dough on pan and finish shaping dough to fit.
Top pizza with desired ingredients and dip two fingers into olive oil. Coat rim of crust with oil so it will brown nicely.
Bake at 500 degrees for 10 to 20 minutes until toppings are bubbly and crust is browned.
Cooking time will vary with thickness of dough and ingredients, so watch closely to avoid burning.
Repeat with second dough ball for a second pizza, or wrap well and freeze for later use.
Cracked Cookie Crescents


Ingredients:
flour, baking powder, butter, cream cheese, sugar, egg, vanilla extract

Directions:
Stir together flour and baking soda and set aside.  In large mixing bowl beat butter and cream cheese on medium speed for 30 seconds.  Add the sugar and beat until fluffy.   Add the egg, vanilla and almond extracts and beat well.  Gradually add the flour mixture until well mixed.  Stir in the mini chocolate chips.  Cover and chill several hours or overnight.
Shape the dough into 1 inch balls then roll into logs 2 inches long.  Place on un-greased cookie sheet then bend and pinch the ends to form crescents.  Bake in 375 degree oven for 8 to 10 minutes until the edges are firm.   Transfer to a cooling rack and let cool for at least ½ hour.
In a small saucepan, melt chocolate pieces with a little shortening until melted.  Dip one end of each cookie into the melted chocolate then sprinkle with finely chopped nuts, shredded coconut, chocolate sprinkles or any other topping you prefer.  Place on waxed or parchment paper and chill until the chocolate is set.  They freeze well.
Mom's Corn Casserole


Ingredients:
butter, sour cream, whole corn, egg

Directions:
Mix all ingredients well., Bake at 350 for 45 minutes in greased 7x11 baking dish.
Chip Shop Curry Sauce


Ingredients:
olive oil, onions, garlic cloves, salt, curry paste, curry powder, tomato paste, lemon juice, Worcestershire sauce, water, cornflour, sultanas, raisins

Directions:
Warm oil in pan.
Add chopped onion and brown them, the more caramelized the tastier the end product.
Add  garlic and salt, stir , caramelize further.
Add curry paste and curry powder and stir over gentle heat.
Add  1 cup of water,  tomato paste, lemon juice, Worcestershire sauce and sultanas or raisins.
Simmer away until mixture reduces, then add further cup of water with the cornflour mixed inches.
Simmer away on a low heat for at least 15 minutes.
Put the mixture into a blender and blitz it.
Serve the amount you need over your chips/fries and then divide the rest into batches and either freeze or keep in the fridge for a couple of days.
Green Bean or Vegetable Medley Casserole


Ingredients:
sour cream, pepper, swiss cheese

Directions:
Stir soup, sour cream, pepper, veggies, 2/3 cup of fried onions and 1/4 cup swiss cheese in 2 quart casserole.
Cover and bake 40 minutes at 350.
Sprinkle remaining cheese & onions over and bake for another 5 minutes.
Cosmopolitan Cocktail
Category: drinks
By Home Happy Hour

The cosmopolitan, typically referred to as the 'cosmo,' gained popularity during the 1990s when it was frequently mentioned on the television show Sex and the City. The combination of vodka, orange liqueur, lime juice, and cranberry juice have made it a timeless classic.

Ingredients:
1 ½ fluid ounces vodka
¼ fluid ounce lime juice
¼ fluid ounce triple sec
¼ fluid ounce cranberry juice
1 cup ice
1  lime wedge for garnish

Directions:
Combine vodka, lime juice, triple sec, and cranberry juice in a cocktail shaker. Add ice, cover and shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wedge.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 130.5
Carbohydrates: 5.6 g
Sugars: 4.2 g
Dietary fiber: 0.2 g
Protein: 0.1 g
Sodium: 1.3 mg
Herbed Dumplings
Category: soups-stews-and-chili
By Ronna

Savory dumplings for beef or chicken stew.

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
¾ cup milk

Directions:
In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter. Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 6 servings

Calories: 182.1
Fat: 6.7 g
Saturated fat: 4.1 g
Carbohydrates: 25.9 g
Sugars: 1.5 g
Dietary fiber: 1.1 g
Protein: 4.4 g
Cholesterol: 17.7 mg
Sodium: 771.8 mg
Spence's Pesto Chicken Pasta
Category: main-dish
By ChezCristy

This is a great recipe that my boyfriend put together on a Sunday evening after a bike ride. You can't go wrong with all of the flavors in this dish!

Ingredients:
½ pound linguine pasta
1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6  whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
3 ounces fresh spinach leaves
¼ cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese, divided  (Optional)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes. Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 511.8
Fat: 23.3 g
Saturated fat: 4.2 g
Carbohydrates: 53.5 g
Sugars: 3.7 g
Dietary fiber: 5.4 g
Protein: 26.1 g
Cholesterol: 35.2 mg
Sodium: 540.4 mg
Instant Pot® Popcorn
Category: appetizers-and-snacks
By Soup Loving Nicole

I love popcorn cooked in oil but do not love the mess it makes on my stove, so I decided to give it a try in the Instant Pot®. Not only does the coconut oil give it that movie theater flavor, there was ZERO grease splatter. I listed salt as a generic seasoning but feel free to experiment with flavors such as powdered cheese, ranch powder, Frank's® powdered Red Hot® seasoning, etc.

Ingredients:
2 tablespoons coconut oil
½ cup unpopped popcorn
salt to taste

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select High Saute function. When the display indicates the pot is hot, spoon coconut oil into the pot and let it melt. Add popcorn and stir with a rubber spatula until kernels are coated. Wait 30 seconds and stir again; kernels should be making a sizzling sound at this point. Cover pot with the glass lid on and cook for 5 minutes. Cancel Saute mode and let sit until kernels have completely stopped popping, about 1 minute. Transfer popcorn to a large bowl and sprinkle with salt.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 151.4
Fat: 8 g
Saturated fat: 6 g
Carbohydrates: 18.5 g
Sugars: 0.3 g
Dietary fiber: 3.6 g
Protein: 3 g
Sodium: 39.5 mg
Purple Sweet Potato Casserole


Ingredients:
purple sweet potato, unsalted butter, sugar, sugar, kosher salt, vanilla extract, pumpkin pie spice

Directions:
Place sweet potatoes in a large saucepan and cover with cold water by 2 inches.  Salt generously.  Bring to a boil, then reduce heat to a simmer and cook until sweet potatoes are easily pierced with the tip of a paring knife, 15-20 minutes.
Meanwhile, combine egg whites, sugar, and salt in the heatproof bowl of a stand mixer set over a pan of simmering water.  Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips].
Attach the bowl to a mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high speed, whisk until stiff, but not dry, peaks form.  Continue mixing until meringue is fluffy and glossy and completely cool (test by touching the bottom of the bowl], 10-15 minutes.  Add vanilla and pumpkin pie spice and mix on low just until combined.  Transfer meringue to a disposable piping bag fitted with a 1A Wilton decorating tip and set aside.
When sweet potatoes have finished cooking, drain, then return to pan.  Heat over medium, stirring, until any remaining liquid has evaporated and a thin film covers bottom of pan, about 2 minutes.
Remove pan from heat.  Add milk and butter and mash until smooth.  Season to taste with salt and pepper.  Transfer mashed sweet potatoes to a buttered 8x8” square baking dish.  Using the meringue, pipe a checkerboard pattern onto the potatoes.  Toast meringue with a kitchen torch, or place under a broiler, until peaks are toasted and golden and serve.
Ruby's Surprise by Kathy Stovall


Ingredients:
lean ground beef, onion, chili powder, corn tortillas, rotel, mozzarella cheese, cheddar cheese

Directions:
Brown two pounds ground beef with chopped onion.
Add one packet taco seasoning, and lightly dust with chili powder.
Drain.
In a deep pyrex dish (I use a 13x9 pan] layer from the bottom in order: ground beef mixture, the can of ranch style beans, the tortillas, the can of rotel, the mozzarella cheese, the cheddar cheese, and the mushroom soup.
Bake at 350 degrees for 30 mins.
Chocolate Almond Bacon Bars


Ingredients:
heavy cream, dark chocolate, white chocolate, bacon

Directions:
Heat 1 cup heavy cream almost to boiling., Melt dark chocolate in double boiler or microwave., Mix melted chocolate and cream. Stir in almonds., Pour mixture onto greased cookie sheet and freeze until firm., Fry bacon until crisp and chop finely., Heat 1/2 cup cream almost to boiling., Melt white chocolate in double boiler or microwave., Combine cream, melted chocolate, and bacon., Spread over dark chocolate layer., Place in freezer one hour., Cut bars to desired size and freeze., Melt semi-sweet chocolate in double boiler or microwave., Whisk in vegetable oil., Arrange bars on wire rack over pan and pour melted chocolate over to cover., Freeze before coating other side., Store in refrigerator.
Spicy Sloppy Joes


Ingredients:
ground turkey, onion, garlic clove, catsup, water, brown sugar, mustard, chili powder, Worcestershire sauce

Directions:
Brown meat, add in onion and garlic. Saute until onion and garlic have some color.
Add rest of ingredients (except for buns], and simmer for at least an hour.
Serve on hamburger buns with whatever condiments you prefer.
Blueberry-Banana Coffee Cake
Category: desserts
By Lena

This blueberry-banana coffee cake is super moist, fruity, and delicious. Serve it warm with a cup of coffee. It will fuel you until lunch time.

Ingredients:
vegetable oil cooking spray
2 cups fresh blueberries
2  bananas, mashed
2 large eggs
2 tablespoons flax seed meal
2 tablespoons wheat germ
1 cup all-purpose flour
1 cup rolled oats
1 cup whole milk
½ cup white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons unsalted butter, melted
1 cup confectioners' sugar
3 teaspoons whole milk, or more to taste

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan with cooking spray. Combine blueberries, bananas, eggs, flax seed, and wheat germ in a large bowl; mix by hand with a wire whisk until combined. Add flour, oats, milk, sugar, oil, vanilla extract, baking powder, baking soda, and salt; gently mix by hand for 2 minutes until thoroughly combined. Combine brown sugar, pecans, flour, and cinnamon for the topping in a medium bowl; mix with a fork until combined. Add melted butter; stir well. Pour 2/3 of the cake batter into the prepared pan and sprinkle with 1/2 of the topping. Gently ladle the rest of the cake batter over top, and sprinkle with remaining topping. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 35 minutes more. Remove from the oven and allow to cool for 15 minutes. While the cake is cooling, combine confectioners' sugar and milk in a bowl. Whisk to desired consistency, adding more milk if necessary. Drizzle over warm cake and serve immediately.

Prep time: 15 mins
Cook time: 40 mins
Total time: 1 hr 10 mins
Yields: 1 9x13-inch coffee cake

Calories: 392.9
Fat: 17.2 g
Saturated fat: 3.5 g
Carbohydrates: 56.9 g
Sugars: 38.2 g
Dietary fiber: 3.2 g
Protein: 5.2 g
Cholesterol: 38.3 mg
Sodium: 216.2 mg
Grilled Yellow Squash
Category: side-dish
By Sarah Stephan

This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.

Ingredients:
4 medium yellow squash
½ cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste

Directions:
Preheat the grill for medium heat. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 145.7
Fat: 14.2 g
Saturated fat: 2 g
Carbohydrates: 4.2 g
Dietary fiber: 1.9 g
Protein: 1 g
Sodium: 2.1 mg
Blueberry and Apple Crumble/Cobbler With Blue Cheese


Ingredients:
apples, blueberries, blue cheese, sugar, all-purpose flour, butter, demerara sugar

Directions:
Preheat oven to 350*.
Mix together apples, blueberries, 1/2 cup sugar and 1/2 cup cheese.  Pour into a casserole dish.
Rub the flour and butter together until it resembles coarse breadcrumbs.
Stir in the remaining sugar and cheese.
Spread evenly over the fruit mixture.
Sprinkle lightly with the demerara sugar, if using.
Bake for 25 minutes or until the top is golden and the fruit bubbles through the topping.
Chicken Cheddar Shells


Ingredients:
bacon, fresh broccoli florets, fresh basil, chicken, sharp white cheddar cheese, fresh mozzarella cheese, medium pasta shells, alfredo sauce, olive oil, kosher salt

Directions:
Bring water to a boil for pasta in large stockpot.
Cut broccoli into bite-size pieces.
Shred cheese and chicken (breast meat only], about 2 cups each.
Cook bacon in microwave following package instructions. Chop bacon coarsely; set aside. Preheat oven to 400°F.
Cook pasta following package instructions. Stir in broccoli and chicken during last minute of cook time.
Crush crackers and place in bottom of 9-inch square baking dish. Drain pasta mixture thoroughly and return to pan.
Stir in remaining ingredients until well blended; spoon mixture over crackers in baking dish. Cover dish with foil; bake 12–15 minutes or until hot and broccoli is tender. Serve.
Raita Salad


Ingredients:
cucumber, tomatoes, red onions, plain yogurt, cilantro, cumin, black pepper

Directions:
"Combine ingredient in a bowl and toss to coat."
Leap Year Cocktail


Ingredients:
Grand Marnier, sweet vermouth, lemon juice

Directions:
Add gin, Grand Marnier, sweet red vermouth. and lemon juice to ice-filled cocktail shaker. Shake well and strain into a cocktail glass.
Squeeze a bit of lemon rind over the surface of the drink so that a little of its oil sprays out.
Cheers!
Berry Muffins


Ingredients:
flour, sugar, baking powder, salt, eggs, butter, milk, vanilla extract, berries

Directions:
Heat oven to 350 degrees.
Sift the dry ingredients together.
Mix in the eggs, oil, butter, milk and vanilla.
Fold in your choice of berries.
(I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have] Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
(Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.] Bake for 30-40 minutes, start checking at 30 minutes or so.
Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.