xiaoxl/recipe_data huggingface dataset:
Cheesy Garlic Bread


Ingredients:
garlic cloves, unsalted butter, water, table salt, ground black pepper, baguette, cheese

Directions:
Adjust oven rack to lower-middle position and heat oven to 400 degrees. Cook garlic, 1 tablespoon butter, and water in small nonstick skillet over low heat, stirring occasionally, until straw colored, 7 to 10 minutes.
Mix hot garlic, remaining butter, salt, and pepper in bowl and spread on cut sides of bread. Sandwich bread back together and wrap loaf in foil. Place on baking sheet and bake for 15 minutes.
Carefully unwrap bread and place halves, buttered sides up, on baking sheet. Bake until just beginning to color, about 10 minutes. Remove from oven and set oven to broil.
Sprinkle bread with cheese. Broil until cheese has melted and bread is crisp, 1 to 2 minutes. Transfer bread to cutting board with cheese side facing down. Cut into pieces.
The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust (rather than the cheese] first will keep the cheese in place.
Serve.
Keto Raspberry Cheesecake
Category: desserts
By Holistic Yum

An easy keto raspberry cheesecake recipe, topped with raspberry puree. Eight ingredients are all you need to make this low-carb dessert.

Ingredients:
cooking spray
2 cups blanched almond flour
⅓ cup unsalted butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
4 large eggs
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 teaspoon vanilla extract
6 ounces fresh raspberries
2 tablespoons powdered erythritol sweetener

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the entire bottom of the pan in an even layer. Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C). Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed. Add eggs one at a time to the bowl while mixer is running and beat for 1 minute after each addition until the mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto the prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks. Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon add dollops of raspberry puree onto the cheesecake batter in the pan. Lightly drag a knife or a toothpick through the puree to create a decorative pattern. Bake cake on the center rack of the hot oven until sides of the cheesecake are firm and only 2 to 3 inches in the center remain slightly jiggly if you shake the pan, about 75 minutes. Remove cheesecake from oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight. To remove from pan, gently run a sharp knife between cheesecake and ring of springform pan. Unlatch pan and lift ring off cheesecake, leaving pan bottom in place to serve. Top with reserved berries and any remaining puree.

Prep time: 20 mins
Cook time: 1 hr 25 mins
Total time: 6 hrs 45 mins
Yields: 12 servings

Calories: 459.9
Fat: 43.2 g
Saturated fat: 21 g
Carbohydrates: 32.8 g
Sugars: 1.8 g
Dietary fiber: 3.2 g
Protein: 12.3 g
Cholesterol: 157.7 mg
Sodium: 245.1 mg
Angie's To-Die-For Banana Bread
Category: breakfast-and-brunch
By AMHORSCH

A not too sweet, super-moist, deep golden brown, dense banana bread with a crispy sugary crust right out of the oven. It is enjoyed at our home hot with butter, and eaten like cake with a fork.  The kids don't let it make it to Day 2, so if you love it like we do, get it while it's hot! You'll never make another banana bread recipe again!

Ingredients:
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ cup butter at room temperature
½ cup vegetable shortening
2 cups white sugar
½ cup brown sugar
4  ripe bananas
4  eggs
1 cup buttermilk
½ cup sour cream
2 ½ teaspoons vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, beat the butter, vegetable shortening, white sugar, and brown sugar together with an electric mixer on Low until thoroughly mixed; beat in the bananas, eggs, buttermilk, sour cream, and vanilla extract until well combined. Mix half of the flour mixture into the banana mixture; beat until combined; beat in remaining flour mixture. Mix on Medium speed for 1 minute. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, 50 minutes to 1 hour. Allow to cool for 15 minutes; serve warm.

Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 2 9x5-inch loaves

Calories: 310.9
Fat: 12.3 g
Saturated fat: 5.4 g
Carbohydrates: 46.6 g
Sugars: 27.2 g
Dietary fiber: 1.2 g
Protein: 4.4 g
Cholesterol: 52.4 mg
Sodium: 306.5 mg
Baby Blintz Stacks
Category: breakfast-and-brunch
By Jennifer Crowe

Blintz stacks with peach filling.

Ingredients:
1 (24 ounce) carton cottage cheese
2  fresh peaches - peeled, pitted and chopped
3 tablespoons white sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon almond extract
½ cup sour cream
2 tablespoons brown sugar
1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
2 cups milk
2  eggs
2 tablespoons melted butter
½ teaspoon vanilla extract
2  fresh peaches, pitted and sliced

Directions:
Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use. Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter. To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.

Prep time: 35 mins
Cook time: 40 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 264.3
Fat: 10 g
Saturated fat: 5.9 g
Carbohydrates: 29.3 g
Sugars: 12.8 g
Dietary fiber: 0.6 g
Protein: 13.7 g
Cholesterol: 62.5 mg
Sodium: 534.2 mg
Chicken Pot Pie


Ingredients:
chicken meat, carrots, chicken broth, butter, onion, dried thyme, all-purpose flour, heavy cream, half-and-half

Directions:
Combine the chicken pieces, carrots, and broth in a saucepan and bring to a boil over high heat.
Simmer covered for 5 minutes, remove from heat and set aside.
In a separate saucepan, melt the butter over moderate heat.
Add the mushrooms, onion, salt, pepper, thyme, and flour and stir to thoroughly mix.
Cook over moderate heat for 5 minutes, stirring frequently.
Add the chicken broth mixture and stir until the sauce thickens.
Add the cream and peas and stir for 2 minutes.
Roll the pastry into 12 circles about 6 inches (15 cm] in diameter.
Place half in the bottoms of six 5-inch pie pans and fill with the chicken mixture.
Top with the remaining dough and pinch the edges together, trimming off the excess with a knife.
Cut 2 or 3 slits in the top of each and bake in a preheated 425°F (220°C] oven for 35 minutes, or until the crust is golden brown.
Broccoli and Chicken Stir-Fry
Category: world-cuisine
By Jeri

Made up. Serve with rice.

Ingredients:
⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3  skinless, boneless chicken breast halves, cut into chunks
1  onion, sliced
3 cups broccoli florets

Directions:
Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet. Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 3 servings

Calories: 356.1
Fat: 7.2 g
Saturated fat: 1.6 g
Carbohydrates: 40.7 g
Sugars: 23.5 g
Dietary fiber: 4.1 g
Protein: 33.4 g
Cholesterol: 71.9 mg
Sodium: 3307.3 mg
Muckalicka


Ingredients:
boneless pork chops, water, onions, tomatoes, green pepper, Hungarian paprika, salt, crushed red pepper flakes, ground black pepper, feta cheese

Directions:
Mix the spices together in a small container.
Heat 2 tablespoons cooking oil in large skillet, Add pork strips and cook over medium heat until browned, about 15 minutes. Stir often.
Add water, onions, tomatoes and seasonings. Cover and simmer 30 minutes. Stir occassionally.
Add green pepper strips and Clamato. Replace cover and simmer an additional 7-8 minutes. Stir occasionally.
Serve with roast potatoes on the side. Sprinkle each serving with crumbled Feta.
Quinoa & Kale Lasagna


Ingredients:
olive oil, onion, garlic cloves, tomatoes, cottage cheese, egg, parmesan cheese, fresh basil, dried basil, dried oregano, zucchini, kale, fresh spinach, mozzarella cheese

Directions:
Preheat oven to 350 degrees.  Lightly grease a 13x9 inch casserole dish with cooking spray or oil. Spread prepared quinoa evenly in the dish.
Heat oil in a medium saucepan.  Add onions and cook until transparent and starting to brown.  Add the mushrooms; cook until they're softened and very little if any moisture remains in pan.  Add the garlic and the tomato sauce.  Stir until hot, then set aside.
In med. bowl combine cottage cheese with the egg; mix well.  Stir in parmesan, basil and oregano.
Spread 1/3 of the tomato sauce over the quinoa. Then add layer of sliced zucchini, then all the cottage cheese mixture, then 1/3 of the tomato sauce, then all the kale or spinach, ending with the remaining tomato sauce.  Spread mozzarella evenly on top.
Bake for about 35 min, until hot and the cheese is melted, bubbling, and slightly brown at edges.  Serve.
Herb Roasted New Potatoes


Ingredients:
baby red potatoes, parsley flakes, onion powder, garlic powder, kosher salt, fresh ground black pepper, olive oil flavored cooking spray, olive oil, fresh parmesan cheese

Directions:
Preheat oven to 400* F.
Line jelly roll pan with aluminum foil and spray liberally with cooking spray.
Clean potatoes well and pat dry.
Halve or quarter potatoes (depending on their size] making sure that they are all roughly the same size.
Place potatoes in prepared pan and sprinkle with seasonings.
Drizzle with olive oil and toss to mix. You can decrease the amount of olive oil by spraying potatoes with cooking spray instead.
Once potatoes are evenly coated with herbs and oil, arrange in a single layer in pan.
Bake for 45 minutes.
Remove from oven. Top with Parmesan cheese. Return to oven and bake for another 5-7 minutes.
Note: My Italian seasoning blend contains salt, so I do not add any additional.
Sues Creamed Cucumbers


Ingredients:
mayonnaise, sugar, vinegar, red onion, cucumbers, salt, pepper

Directions:
mix together, chill.
Chocolate Chip Orange Zucchini Bread
Category: breakfast-and-brunch
By Jules Paulus

Quick easy recipe that will impress both family and friends.   So easy, yet tastes like you spent hours baking!

Ingredients:
3  eggs
2 cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips
1 tablespoon orange zest
3 cups all-purpose flour
¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cinnamon
1 teaspoon ground nutmeg

Directions:
Sift together flour, baking powder, soda, salt, and spices. In a large bowl, beat eggs until light and fluffy.  Add sugar, and continue beating until well blended.  Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind.  Blend in sifted ingredients.  Turn batter into two greased 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done.  Remove loaves from pans, and cool.  Chill before slicing.

Yields: 2 loaves

Calories: 280.3
Fat: 15.3 g
Saturated fat: 3 g
Carbohydrates: 34.3 g
Sugars: 20.9 g
Dietary fiber: 1.3 g
Protein: 3.6 g
Cholesterol: 23.3 mg
Sodium: 165.4 mg
Blood Fruit Salad


Ingredients:
avocado, tomatoes, strawberries, chipotle salsa, Splenda granular

Directions:
Peel and dice avocado.
Dice tomatoes, slice strawberries three or four times lengthwise and combine all ingredients in a medium sized bowl. Stir to combine.
Stove Top Popcorn


Ingredients:
character(0]

Directions:
Heat oil in stove top popcorn popper., Add popping corn., When stirring becomes difficult or pan is visibly full, remove from heat., Dump into large bowl.
Russian Tea II


Ingredients:
tea bags, lemon juice, sugar, ground cinnamon, ground cloves

Directions:
"Steep tea, remove tea bags, add sugar to dissolve, add other ingredients, keep refrigerated"
Fragrant Chicken Soup With Chickpeas and Vegetables


Ingredients:
olive oil, Spanish onion, salt, ground cinnamon, ground turmeric, sweet paprika, ground ginger, ground black pepper, cayenne, tomato paste, celery ribs, turnip, sweet potato, chicken broth, boneless skinless chicken thighs, chickpeas, cilantro, fresh lemon juice, lemon wedge

Directions:
Heat oil in a large soup pot over high heat.  Add onion and salt and sautéuntil limp, about 3 minutes.  Add all spices and sauté until they release their fragrance, about 2 minutes.  Add tomato paste and sauté for another minute, until darkened but not burned.  (If tomato paste looks too dark too quickly, lower heat.].
Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
Return heat to high (if you lowered it], and add broth to pot.  Bring to a simmer, then add chicken.  Partially cover pot, lower heat to medium low and simmer for 15 minutes.
Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer.  Stir in the lemon juice and more salt if desired.
Garnish with chopped cilantro and lemon wedge and serve.
Iri Iri Pan Pan Aka Mom's Super-Scrambled Eggs and Ground Beef


Ingredients:
canola oil, eggs, granulated sugar, salt, canola oil, sake, sugar, reduced sodium soy sauce, salt, snow pea pods, cooked brown rice, white rice

Directions:
Heat 1 tbl. oil in a small saucepan. Add the eggs and sugar to the saucepan, bring heat to medium, and scramble the eggs with a wooden fork or a whisk (silicone is nice if you have non-stick pans] for 2 minutes. When the eggs start to harden, add the pinch of salt. Continue to scramble for 2 more minutes or until the eggs are just cooked and in very small pieces. Remove from pan and set aside.
Heat 1 tbl. oil in a small saucepan. Add the ground beef, sake, sugar soy sauce and salt to the saucepan, and bring heat to medium. Saute the beef, stirring constantly with a wooden cooking fork, ensuring that beef stays in small pieces and there are no clumps, for 6 minutes or until cooked through. Remove from pan and set aside.
Bring a small saucepan of water to a boil. Blanch the snow-peas for 1 minute, or until crisp-tender. Drain and refresh under cold water. Julienne lengthwise.
Scoop 1 cup cooked into each of 4 medium bowls. Smooth the top, but do not tamp down (you want it rather flat, but not mounded up]. Spoon 1/4 of the eggs on one half of each dish, and 1/4 of the beef on the other half, and spread carefully on their respective halves. Divide the snow pea strips into 4 even portions and place them down the middle, where the eggs and beef meet.
Note1: This is most attractive if the scrambled eggs are really kept to small pieces, like small-curd cottage cheese. I have taken a pastry blender to the eggs to break them up further. Using a small saucepan or skillet to do this makes it easier to achieve the right texture.
Note2: I've used green onion, blanched just a few seconds, if I don't have snow peas.
Note3: I usually make just half this recipe. I have found that a single frozen hamburger, thawed, is an easy way to provide the meat. I don't add any oil, as the fat content is a bit higher, and cook it a bit first, then drain, before adding the beef seasonings. Author recommends pulsing in food processor to get the fine texture, but I don't bother.
Cornflake-Chocolate-Chip-Marshmallow Cookies


Ingredients:
butter, granulated sugar, light brown sugar, egg, vanilla extract, flour, baking powder, baking soda, kosher salt, mini marshmallows

Directions:
3 Cups Cornflake Crunch, ingredients and directions (Food.com can't recognize 3 cups Cornflake Crunch in the ingredients section so I have to put it here] Recipe makes about 4 cups, only need 3 cups.
5 Cups Cornflakes.
1/2 Cup Milk Powder.
3 Tablespoons Sugar.
1 Teaspoon Kosher Salt.
9 Tablespoons Butter, melted.
Heat the oven to 275 degrees F.
Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
Spread the clusters on a parchment lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
Cookies:
Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.] Scrape down the sides of the bowl with a spatula.
Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they're incorporated, no more than 30 to 45 seconds. Paddle in the mini marshmallows just until incorporated.
Using a 2 3/4 ounce ice cream scoop (or a 1/3 cup measure], portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not hold their shape.
Heat the oven to 375 degrees F.
Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans. bake for 18 minutes. The cookies will puff, crackle, and spread. At the 18-minute mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren't and they still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Baked Ziti (With Turkey)


Ingredients:
ziti pasta, ground turkey, ricotta cheese, parmesan cheese, fresh parsley, egg, salt, pepper, mozzarella cheese

Directions:
Boil pasta.
Drain and set aside.
Brown ground beef.
Drain and remove from heat.
Add ricotta, parmesan, parsley, egg, salt, pepper, and half of sauce to meat and mix well.
Add ziti and toss gently to coat.
Spoon mixture into a 13x9-inch baking pan.
Pour remaining sauce over pasta mixture.
Sprinkle with mozzarella cheese.
Bake, uncovered, at 350 degrees for 20 minutes, or until hot and bubbly.
Banana Prune Muffins


Ingredients:
white sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, salt, ground cinnamon

Directions:
1.   Preheat oven to 350 degrees F (175 degrees C]. Grease and flour a muffin pan, or use paper liners.
2. In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Chicken and Rotini Primavera


Ingredients:
rotini pasta, olive oil, chicken breast, light cream cheese, skim milk, garlic powder

Directions:
Cook pasta according to package directions and drain.
Heat oil in heavy skillet over medium-high heat. Add chicken and sprinkle with a few shakes of garlic powder and cook until no longer pink.
Combine cream cheese, dressing and milk in separate small sauce pan. Heat on low to medium-low and whisk until smooth.
Add cream cheese mixture to chicken and vegetables. Stir well and heat through (about 5 minutes]. Serve over pasta.