xiaoxl/recipe_data huggingface dataset:
French Doughnut Muffins


Ingredients:
egg, 2% low-fat milk, margarine, unbleached flour, unbleached flour, sugar, baking powder, salt, nutmeg, margarine, sugar, cinnamon, vanilla extract

Directions:
Preheat oven to 400. Lightly spray muffin tin.
Beat egg. Add 1/2 cup milk and 1/3 cup melted margarine.
Combine flour, 3/4 cup sugar, baking powder, salt, and nutmeg. Blend well with egg mixture.
Fill greased muffin tins 1/2 full.
Bake 15 minutes until browned.
Immediately remove muffins from pan and dip in remaining 1/3 cup margarine.
Roll in cinnamon/sugar/vanilla mixture.
Serve warm.
Nana's Fastnachts
Category: bread
By Sandy

These are similar to doughnuts but much tastier! They are usually made on Shrove Tuesday (Fat Tuesday).

Ingredients:
2 ¼ teaspoons active dry yeast
¼ cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
3 cups all-purpose flour
2 cups milk
3  eggs, beaten
¼ cup margarine, melted
1 cup white sugar
1 ½ teaspoons salt
4 cups all-purpose flour
2 quarts vegetable oil for frying

Directions:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a small bowl, proof the yeast by adding the warm water to the yeast. Let stand 10 minutes. In a large bowl mix together the teaspoon of sugar and 3 cups of the flour. Stir in milk until smooth. Add proofed yeast and mix well. Cover and let rise until doubled in size. Stir in beaten eggs, melted butter or margarine, one cup of sugar, salt, and enough of the remaining flour to make a stiff dough. Cover and let rise for a second time until doubled. Punch down dough and divide into 2 portions. On a lightly floured surface, roll out dough to 1/2 inch thickness. Cut dough with a biscuit cutter. Make 2 slits with a sharp knife in the middle of each doughnut. Cover and let rise a third time until doubled in size. Deep fat fry in oil or lard for 3 to 4 minutes on each side until lightly browned. Rotate to ensure even cooking. Drain on brown paper bags. Toss in confectioners sugar while still warm.

Yields: 5 dozen

Calories: 106.9
Fat: 4.2 g
Saturated fat: 0.7 g
Carbohydrates: 15 g
Sugars: 3.8 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 10 mg
Sodium: 74.1 mg
Penne Pasta with Cannellini Beans and Escarole
Category: world-cuisine
By Renee Trivelli Milillo

This is a great pasta dish. The hardest part of the whole recipe is cutting the escarole. It is fast, simple, and delicious! What more could you ask for? With a loaf of Italian bread it goes a long way. Enjoy!

Ingredients:
1 (16 ounce) package dry penne pasta
1 head escarole, chopped
1 (15.5 ounce) can cannellini beans, with liquid
1 (14.5 ounce) can diced tomatoes with garlic and onion, drained
salt and ground black pepper to taste

Directions:
Bring a large pot of lightly salted water to a boil, and cook the penne pasta 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, cook and stir the escarole, cannellini beans and liquid, and diced tomatoes with garlic and onion until heated through. Season with salt and pepper. Toss with the cooked pasta to serve.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 servings

Calories: 310.3
Fat: 2 g
Saturated fat: 0.3 g
Carbohydrates: 60.1 g
Sugars: 3.6 g
Dietary fiber: 7.5 g
Protein: 13.7 g
Sodium: 267.5 mg
Open-Face Portabella Sandwiches


Ingredients:
tomatoes, fresh basil, salt, fresh portabella mushrooms, red wine vinegar, olive oil, focaccia bread, parmesan cheese

Directions:
Preheat broiler.
Combine tomato, basil and salt in a small bowl,set aside.
Clean mushrooms, cut off stems even with caps.
Discard stems.
Combine vinegar and oil, gently brush mixture over the mushrooms.
Place mushrooms on the unheated rack of the broiler pan.
Broil mushroom 4 to 5 inches from the heat for 6 to 8 minutes or just till tender, turning once.
Drain mushrooms on paper towels.
Thinly slice mushrooms.
Place bread on a baking sheet.
Place under broiler for 2 to 3 minutes or till bread is heated through.
To serve, top toasted bread with mushrooms slices and tomato mixture.
If desired, top with cheese.
Mini Mexican Pizzas


Ingredients:
lean ground beef, Mucho Gusto Taco Seasoning Mix, flour tortillas, salsa, roma tomato, frozen corn, red onion

Directions:
Preheat oven to 375°F.
While oven is heating,add ground beef and taco seasoning to a medium-sized skillet over medium heat.
Cook beef until no longer pink,about 8 to 10 minutes,drain if needed.
Lightly spray two medium sized cookie sheets with cooking spray.
Place two tortillas on each sheet,then lightly spray tortillas with more cooking spray.
Bake tortillas until lightly browned, about 6 to 8 minutes.
Remove tortillas from oven and evenly spread 1 1/2 tablespoons of salsa on each.
Divide ground beef, corn, onions, and tomatoes evenly over each tortilla.
Divide cheese evenly over the top of ground beef mixture.
Bake for 10 to 12 minutes or until cheese is melted.
Caribbean Martini


Ingredients:
vanilla vodka, Malibu rum

Directions:
"Shake ingredients and pour over ice."
Spaghetti Less Spaghetti Pie


Ingredients:
ground turkey, roma tomatoes, garlic, onion, bell pepper, mushrooms, diced tomatoes, parsley, garlic powder, olive oil, low fat mozzarella

Directions:
In a large pan saute garlic, onions, mushrooms (save two for later], canned tomatoes, and peppers.
Add turkey ground.
Once meat is cooked, add half of the spaghetti sauce.
Pour meat into regular size pie dish.
Spread remaining sauce on top of meat.
Sprinkle cheese, and top with roma tomatoes, mushrooms, and parsley.
Bake @ 350 for 25 minutes or until vegetables are golden.
You can serve immediatey but it cuts better after cooling in the refrigerator and then microwaved.
Mojo Pork


Ingredients:
fresh lime juice, lime peel, onion, fresh cilantro, garlic cloves, dried oregano, ground cumin, olive oil

Directions:
Puree the first 9 mojo marinade ingredients in a blender while slowly adding the olive oil. Season with salt and pepper.
Transfer 1/2 cup of the mojo marinade into a container to keep in the fridge for later as a dipping sauce.
Place the pork tenderloins in a ziplock bag and pour the remaining mojo marinade into the bag with it. Squeeze out the air, seal and place in the fridge overnight.
Preheat grill to 350°F.
Remove pork from marinade and remove excess marinade from it, then season with salt and pepper.
Place the pork on the grill over direct heat and grill for 15-18 minutes, turning every 4 minutes for even gold browning.
Remove pork from the grill and cover with aluminum foil and let rest for 10 minutes.
Warm reserved mojo marinade to use as a dipping sauce.
Cranberry-Pear Compote


Ingredients:
fresh cranberries, pear, sugar, water, cinnamon sticks, fresh ginger, lemon juice

Directions:
Combine all the ingredients in a 3-quart saucepan., Cover and bring to a boil over high heat., Lower the heat and simmer for 10 minutes., Let cool completely and refrigerate 8-12 hours to thicken.
Conchas (Mexican Sweet Bread)
Category: breakfast-and-brunch
By MelissaAmador

I got this recipe from my friends mom who owns a Mexican Bakery. When they made these one day for my family they loved them - even my brother who is sooo picky. Now they ask for them all the time.  Although they are a little time consuming it is well worth it at the end!

Ingredients:
2 ½ teaspoons yeast
½ cup warm water
½ cup evaporated milk
⅜ cup white sugar
1 teaspoon salt
⅓ cup butter or margarine, melted
1  egg
4 cups all-purpose flour
½ teaspoon ground cinnamon
⅔ cup white sugar
½ cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

Directions:
In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough. Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour. Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half. When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes. Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.

Prep time: 15 mins
Cook time: 20 mins
Total time: 2 hrs 20 mins
Yields: 12 conchas

Calories: 394.5
Fat: 14.5 g
Saturated fat: 8.8 g
Carbohydrates: 58.9 g
Sugars: 18.6 g
Dietary fiber: 1.8 g
Protein: 7.1 g
Cholesterol: 52.4 mg
Sodium: 303.1 mg
Pan-Broiled Steak With Whiskey Sauce


Ingredients:
black peppercorns, garlic cloves, kosher salt, rock salt, unsalted butter, onions, garlic clove, Worcestershire sauce, dry mustard, Tabasco sauce

Directions:
Trim away any excess fat from the steak or steaks. Press the crushed peppercorns and garlic onto both sides of the steak and let it stand at room temperature 1 hour.
Heat a heavy iron skillet over high heat. Grease the skillet with a piece of the fat trimmed from the steak. Toss in about half the salt. Sear the steaks quickly on one side, then lift out; add the remaining salt to the skillet, turn the steak and sear the other side. Reduce the heat to moderate and cook the steaks as desired. Remove to a warmed platter.
Make the sauce. Pour off fat from the skillet. Melt the butter in the skillet over low heat; add the onion and garlic and cook slowly until soft, stirring often. Add the remaining ingredients and simmer for 1 to 2 minutes. Pour over the steak or steaks and serve.
Spinach Lasagna Roll-Ups


Ingredients:
olive oil, garlic cloves, mozzarella cheese, ricotta cheese, parmesan cheese, egg, nutmeg, pepper, tomato sauce

Directions:
Preheat oven to 375 Farenheit.
Place noodles and enough water to cover in a 2-quart microwave-safe, oven proof casserole dish. Cover and microwave on high until noodles are softened, about 4 minutes. drain off water and arrange noodles on a plate to cool. Dry casserole dish.
Meanwhile, heat oil in a  large non-stick skillet. Add garlic and saute until fragrant, 30 seconds. Add spinach and 1 tbs[ water, then stir to coat leaves and cover pan. Cook, shaking pan occasionally, until wilted, about 1 minute. Spread cooked spinach out on a cutting board to cool, then finely chop.
In a medium bowl, combine 1 cup of the mozzarella, ricotta, 1/4 cup of the Parmesan, egg, nutmeg, and pepper. Stir in cooled spinach mixture.
Spread 1 cup of the tomato sauce in bottom of casserole. Place 1/4 cup of the cheese and spinach mixture at base of each noodle and roll up. Place rolls seam-side down in casserole; pour remaining sauce over rolls. Sprinkle with remaining Mozzarella and Parmesan.
Cover with foil and bake 25 minutes.  Uncover, and bake until cheese bubbles, 5 to 10 minutes more. Let stand 5 minutes before serving.
Steamed Succulent Xo Squid


Ingredients:
squid, black beans, brandy

Directions:
1] Clean & remove skin from squid. Cut squid into slices & criss-cross the underside. The pattern on the squid will show once it’s cooked.
2] Marinade squid with the ingredients for 30mins except cognac. Add only 1 tsp of scallop floss & keep the other tsp for topping.
3] Steam for about 10mins or till squid turns white. Do not overcook the squid or it will turn rubbery. Add XO & serve piping hot.
Chocolate Butter Fudge


Ingredients:
butter, brown sugar, heavy cream, salt, vanilla, powdered sugar, pecan halves

Directions:
If your pecans aren't toasted, you'll want to do that first - you can do that by throwing them in a skillet with a couple tbsp butter (this is in addition to the butter needed for the fudge] and sprinkling them with brown sugar - cook them over medium heat until brown.  Allow them to cool on wax paper while you make the fudge.
Please note: if you decide not to include the pecans, consider doubling the recipe - if you don't, the fudge will only be a little over 1/2" deep.
Grease an 8x8 pan.
In large pot, put butter, cream, sugar, salt, and ground chocolate and over medium heat stirring frequently until boiling lightly.
Reduce heat slightly - just enough to keep a low boil - and continue boiling for 5 minutes stirring constantly.
After 5 minutes, remove from heat and stir in vanilla then powdered sugar (a little at a time].
Beat until smooth (if you didn't sift your sugar - it won't go completely smooth, but will still taste great].
Add pecans and pour into 8x8 pan.
Cool for 30 min or until set (put it in the fridge for faster setting.
Slice and enjoy :].
A fun modification to the recipe is to prepare it without the pecans, allow it to set until soft, then roll into one inch balls, put them in the freezer until hard (about 30 min], and then roll them in melted white, milk or dark chocolate chips.  Then allow them to set (the fridge can speed that up].  The white chocolate set the best. See the picture above.
Ooey Gooey Peanut Butter and Fudge Brownies


Ingredients:
water, eggs, creamy peanut butter, sugar, flour, eggs, vanilla extract, creamy peanut butter

Directions:
Preheat oven to 350 degrees F.
Grease the bottom of a 13 x 9 x 2-inch baking pan.
BATTER: In bowl, beat together oil, water, and eggs.
Stir in brownie mix until ingredients are moist.
Spread batter into prepared pan.
FILLING: In bowl, cream together peanut butter, oil, sugar, flour, eggs, and vanilla extract.
Carefully spread filling over batter, using a rubber spatula, cut filling into batter creating a marble effect throughout the batter.
Bake for 40 minutes.
DO NOT OVERBAKE!
FROSTING: In medium bowl, cream together frosting and peanut butter.
Spread frosting over brownies immediately after baking or after completely cooling.
Slow Cooker, Easy Baked Potato Soup
Category: soups-stews-and-chili
By The-Baby-Bow-Lady

I love this recipe in my slow cooker, especially since there is minimal prep. No bacon to fry, so the slow cooker is the only dish you will get dirty. If you have dry ranch mix on hand, I have really enjoyed this variation!

Ingredients:
10  red potatoes, cut into cubes
3 tablespoons all-purpose flour
¾ cup real bacon bits
1 small red onion, chopped
1 clove garlic, minced
2 tablespoons chicken bouillon granules
1 tablespoon ranch dressing mix
2 teaspoons dried parsley
1 teaspoon seasoned salt
½ teaspoon ground black pepper
3 cups water
1 cup half-and-half
½ cup shredded Cheddar cheese, or to taste
¼ cup chopped green onion, or to taste

Directions:
Put potatoes in the bottom of your slow cooker crock. Scatter flour over the potatoes; toss to coat. Scatter bacon bits, red onion, garlic, chicken bouillon, ranch dressing mix, parsley, seasoned salt, and black pepper over the potatoes. Pour water into the slow cooker. Cook on Low 7 to 9 hours. Pour half-and-half into the soup; cook another 15 minutes. Garnish with Cheddar cheese and green onion to serve.

Prep time: 15 mins
Cook time: 7 hrs 15 mins
Total time: 7 hrs 30 mins
Yields: 4 servings

Calories: 335.7
Fat: 17.9 g
Saturated fat: 9.6 g
Carbohydrates: 26.6 g
Sugars: 2.6 g
Dietary fiber: 2.4 g
Protein: 18.4 g
Cholesterol: 55.9 mg
Sodium: 1720.2 mg
Grape Pudding


Ingredients:
marshmallows, Cool Whip

Directions:
Heat the grape juice until hot but not boiling.  You can do this in the microwave.
Add the marshmallows and stir until blended and melted.  Cool.
When cool, add the whipped cream (Cool Whip works just as well] and fold in well.  Set in refrigerator until time to serve.
Cambodian Chicken Soup
Category: soups-stews-and-chili
By jillie69

This wonderful chicken and rice soup features curry, coconut, and pineapple.

Ingredients:
1 tablespoon vegetable oil
1 teaspoon chopped fresh ginger root
1 clove garlic, minced
2 teaspoons minced fresh serrano or other small hot green chile, including seeds
2  chicken breasts, cut into chunks
2 teaspoons red curry paste
1 tablespoon curry powder
1 tablespoon vinegar
1 tablespoon fish sauce
2 teaspoons white sugar
2 cups chicken broth
2 (13.5 ounce) cans coconut milk
1 (20 ounce) can pineapple tidbits, drained
4 cups cooked rice

Directions:
Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 411.7
Fat: 23 g
Saturated fat: 18.6 g
Carbohydrates: 42.6 g
Sugars: 12.2 g
Dietary fiber: 2.2 g
Protein: 11.5 g
Cholesterol: 17.7 mg
Sodium: 433 mg
Sauteed Broccoli, Cauliflower and Mushrooms


Ingredients:
broccoli, cauliflower, mushrooms, garlic, olive oil

Directions:
Mix cut-up broccoli and cauliflower, sliced mushrooms and minced garlic. Season with salt and pepper to taste. Cover and let stand an hour, if possible.
Heat oil in a large saute or fry pan until very hot.
Add vegetables all at once, spreading in an even layer. Do not stir until bottom of layer begins to brown.
Flip and stir to get unbrowned pieces to bottom. Let cook until beginning to brown.
The trick here is to keep heat high and brown pieces without overcooking or burning them. If pieces are browned, but not soft enough for your taste, turn off heat and cover pan for a few minutes.
Red Fox


Ingredients:
cranberry juice, cranberry juice cocktail, tea

Directions:
"Pour cranberry juice in the bottom of the glass.  Add iced tea.  Splash lemonade on the top.  Do not mix!  Enjoy."
Creamy Artichoke Dip


Ingredients:
cream cheese, sour cream, parmesan cheese, salt, ground black pepper, lemon juice, garlic cloves, garlic

Directions:
Preheat oven to 350F and lightly spritz a 9 x 13" baking dish or tart/quiche glass dish with cooking spray.
Whirl all ingredients in a food-processor bowl until mixture is blended and artichokes break into small pieces.
If you have any left-over Parmesan cheese sprinkle it on top.
Place in prepared pan.
Bake for 20-30 minutes, or until slightly browned on top.
Italian-Style Tuna Salad
Category: salad
By BR Cook

Italian bread, tomato cubes, capers, tuna, olive oil, olives, onion, and cucumber make this an extravagant and exotic salad!

Ingredients:
3 tablespoons olive oil
1 tablespoon red wine vinegar
salt and ground black pepper to taste
2 slices Italian bread, cubed
3  tomatoes, cut into small pieces
1 medium cucumber, peeled and thinly sliced
1 small onion, thinly sliced
1 (5 ounce) can tuna, drained
20  black olives
1 tablespoon capers

Directions:
Mix olive oil, red wine vinegar, salt, and pepper together for the dressing. Mix bread, tomatoes, cucumber, onion, tuna, olives, and capers together gently. Pour dressing on top and serve.

Prep time: 20 mins
Total time: 20 mins
Yields: 4 servings

Calories: 217.9
Fat: 13.7 g
Saturated fat: 2 g
Carbohydrates: 14.7 g
Sugars: 4.6 g
Dietary fiber: 3 g
Protein: 10.7 g
Cholesterol: 9.4 mg
Sodium: 402.1 mg
Pesto Chicken Salad


Ingredients:
light mayonnaise, pesto sauce, red onion

Directions:
Mix chicken, mayo, onion, and pesto until well combined.
Serve on a sandwich, in a wrap, on a bed of luttuce, in a hollowed out tomato, or simply enjoy plain.
Slow Cooker Bolognese
Category: side-dish
By VD711

A very thick and hearty meat sauce simmered in the slow cooker.

Ingredients:
2 tablespoons olive oil
1 cup finely chopped baby carrots
1  onion, finely chopped
2 cloves garlic, minced
1 pound lean ground beef
1 ½ cups whole milk, divided
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
¼ cup grated Parmesan cheese

Directions:
Heat the olive oil in a large skillet over medium heat, and cook and stir the carrots, onion, and garlic until tender, about 10 minutes. Place the ground beef into the skillet and cook and stir, breaking up the meat as it cooks, until browned. Drain off excess fat from the skillet, and pour in 1 cup milk. Bring to a simmer, reduce heat to medium-low, and simmer until the milk is absorbed, about 15 minutes. Place the beef mixture into a slow cooker, and set the cooker to High. Stir in crushed tomatoes, tomato paste, salt, pepper, basil, oregano, and red pepper flakes, and cook for 2 hours. Mix in 1/2 cup milk and Parmesan cheese, stir well, and cook for 2 more hours.

Prep time: 20 mins
Cook time: 4 hrs 30 mins
Total time: 4 hrs 50 mins
Yields: 8 servings

Calories: 244.7
Fat: 13 g
Saturated fat: 4.6 g
Carbohydrates: 17.9 g
Sugars: 6.6 g
Dietary fiber: 3.9 g
Protein: 16.3 g
Cholesterol: 43.9 mg
Sodium: 546.5 mg
Merle's Muffins


Ingredients:
milk, flour, baking powder, sugar, salt, cinnamon, egg, apple, raisins

Directions:
Combine bran and milk and let stand for 5 minutes.
Mix the flour, baking powder, sugar, salt and cinnamon; make well in the center.
Combine egg, oil, apple and raisins, bran and milk.
Add all at once to dry ingredients.
Stir quickly just until dry ingredients are moistened.
Fill greased muffin pans 2/3 full.
Sprinkle sugar and cinnamon on top.
Bake at 350 degrees for 20 to 25 minutes.
DUXELLES


Ingredients:
mushrooms, unsalted butter, shallot, garlic clove, sea salt, black pepper, dry white wine, chives

Directions:
In the bowl of a food processor, pulse mushrooms until fine; set aside.
In a medium skillet over medium heat, melt butter. Add shallots and cook for 1 minute. Add garlic and sauté for 1 minute as well. Add mushrooms and season with salt and pepper; sauté the ingredients for 3 minutes.
Add white wine, increase the heat to high and bring to a boil. Reduce heat back to medium and simmer until liquid is evaporated and the mixture is a paste, about 13 to 15 minutes, stirring often. Add chives or thyme, stir well and serve. Yields 1 cup.
Chavrie Quick Dip


Ingredients:
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Directions:
Blend together., Serve with your favorite tortillas chips.
Cinnamon Raisin Bread (Abm)


Ingredients:
milk, milk, butter, margarine, bread flour, brown sugar, ground cinnamon, salt, active dry yeast, bread machine yeast, dark raisin

Directions:
Put ingredients into hopper according to your bread machine's instructions.
Select 1 1/2 pound loaf size.
Select "basic white bread" setting (if applicable].
Push "Start".