xiaoxl/recipe_data huggingface dataset:
Herb and Cheese Pasta Supreme


Ingredients:
asiago cheese, gouda cheese, Philadelphia Cream Cheese, parmesan cheese, penne pasta, olive oil, salt, butter, garlic cloves, all-purpose flour, mustard powder, nutmeg, dried cayenne pepper, dried oregano, dried dill weed, salt, black pepper

Directions:
In a bowl, toss together Asiago, Gouda, Parmesan and Philadelphia cheese; set aside.
In a large cooking or pasta pot, fill 3/4 full with water and bring to boil.
Add 2 tablespoons of olive oil and 1 tablespoon of salt and penne and fusilli pasta.
Cook for 20 minutes or until pasta is el dente.
In the meantime, in a medium-size saucepan on medium-high heat melt butter; add garlic and cook for 1 minute stirring often.
Remove saucepan from heat and stir in flour, mustard powder, nutmeg, cayenne pepper and mix well to blend.
Whisk in 1/2 cup of milk and whisk to blend.
Return saucepan to heat and stir in the remaining milk and bring to boil; reduce heat and simmer for 1 minute.
Set aside 3/4 cup of mixed cheese to be used for topping.
Add remaining cheese by handfuls to the saucepan and stir to dissolve.
Add oregano, dill weed, salt and pepper and stir well.
Drain pasta well and place in a 13 x 9 inch oven-proof casserole dish.
Pour sauce mixture over pasta.
Sprinkle the reserved 3/4 cup of cheese mixture evenly over the top.
Place the casserole dish under the broiler on HIGH for about 3 - 4 minutes or until cheese is melted.
Serve while hot.
Decadent Oatmeal Cookies


Ingredients:
unsalted butter, vegetable shortening, Splenda Sugar Blend for Baking, granulated sugar, brown sugar, eggs, vanilla, instant coffee granules, baking soda, baking powder, kosher salt, all-purpose flour, whole wheat pastry flour, all-purpose flour, rolled oats, dried cranberries, raisins, chocolate chips, pecans, sweetened flaked coconut

Directions:
Preheat oven to 350°F.
In a stand mixer, cream the softened butter, shortening, and Splenda (or sugars].
When creamy, add eggs, vanilla, and instant coffee granules.
Mix together baking soda, baking powder, salt, and flours.
Gradually add flour mixture to mixer.
Gradually add remaining ingredients until it just comes together.
Drop batter by tablespoonfuls onto parchment paper or silicone lined baking sheets, about 2 inches apart.
Flatten dough with a buttered spatula.
Bake at 350F for about 12 minutes or until golden brown.
Pull parchment paper with cookies on it onto cooling racks, and allow to cool before storing in an airtight container.
Bailey's Irish Mocha


Ingredients:
instant coffee granules, boiling water, pure vanilla extract, irish cream, chocolate

Directions:
Place the cocoa mix and the instant coffee granules into a large mug.
Pour in the boiling water, stirring well to combine. Stir in the vanilla extract, the Bailey's, and the chocolate syrup (or Godiva].
Top with whipped cream and grated chocolate.
Chocolate Macarons


Ingredients:
powdered sugar, cream of tartar, sugar, cocoa powder

Directions:
Sift powdered sugar, almond meal/flour, and cocoa powder in a large bowl and set aside.
Whip egg whites until foamy and until there is no more liquid remaining in the bottom of the bowl.
Continue whipping the egg whites while slowly incorporating the granulated sugar and cream of tartar to the whites until it makes stiff peaks and are glossy (meringue].
Gently incorporate the sifted mix 1/3 at a time to the meringue mixture until it has the texture of lava and looks like pudding.
Pipe the batter onto any baking sheet/mat into your desired size and shape (traditional macarons are shaped as circles and are about 1 to 4 inches].
Let the piped batter sit until it creates a skin (touch the batter and if it doesn't stick to your finger then they are ready to bake].
Bake for 10-20 mins and check occasionally and gently push the top of the macaron down to see if it's done (if it moves then it's not finished, but if you poke it and it stays still then they are ready].
Take the shells out of the oven and let it cool down (once cooled then you may take off the shells and fill it with any desired filling, I recommend a chocolate ganache].
Decorate or leave it be, then enjoy.
Linda's Chicken Noodle Soup


Ingredients:
chicken tenderloins, fat-free chicken broth, onion, carrot, celery, table salt, black pepper, bay leaf, parsley

Directions:
In a large pot, poach chicken breast tenderloins in chicken broth.
In a second pot, cook pasta to al dente, according to package directions.
Shred cooked chicken with two forks, and return to broth. Add onion, carrots, celery, salt, black pepper, bay leaf, parsley and drained pasta.
Simmer, covered, until all vegetables are tender; about 15-20 minutes. Remove bay leaf before serving.
Healthy Manhattan Clam Chowder


Ingredients:
baby clams, broth, water, salt pork, onion, celery rib, leek, green bell pepper, garlic cloves, diced tomatoes, bay leaf, dried thyme, dried oregano, salt, white pepper, Tabasco sauce, Worcestershire sauce, turnips

Directions:
Place salt pork into your soup pot and cook until fat renders and salt pork browns lightly (no need to drain fat unless you want to].
Add the onion, celery, leek, green pepper and garlic, and cook, stirring, until veggies become tender.
Add broth/water, reserved clam juice, undrained tomatoes (if you use fresh tomato you may want to add some tomato juice, broth, or water to compensate], bay leaf, thyme, oregano, salt, pepper, Tabasco, worcestershire, and Old Bay seasoning.
Stir well, bring to a boil and then lower heat, cover, and simmer for 30 minutes.
Add chopped turnips and simmer, covered, for 25 minutes more.
Add drained clams and heat for about 5 minutes or until warmed through.
Discard bay leaf before serving and check seasonings to see if adjustment is necessary.
Strawberry Cake from Scratch


Ingredients:
cake flour, baking powder, butter, sugar, eggs, fresh strawberries, lemon zest, lemon juice, butter, fresh strawberries, cream cheese, confectioners' sugar

Directions:
Combine sifted flour and baking powder in a bowl and set aside. Using a mixer, cream the butter and sugar. Add eggs 1 at a time; mix well after each addition. Next add pureed strawberries and extract and combine well. Gradually add the flour (and baking powder] and the milk alternating between them until completely mixed. Then add lemon zest and juice and mix well.
Lightly grease and flour a 13 X 9 pan or (2] 8" round pans. Pour batter into pans and bake at 350 degrees for 25 - 30 min or until a toothpick inserted in the middle comes out clean. I did (2] 8" pans and it was done perfectly right at 25 minute Oven times may vary.
For the icing : using a mixer, cream the cream cheese and butter until nice and smooth. Add the extract and pureed strawberries. Gradually add the powder sugar until it has the consistency and sweetness you desire. You can alter this to your liking. If you make it a bit too sweet, add just a little bit of lemon juice. This will help balance out the sweetness.
Glazed Lemon-Cream Cheese Cookies
Category: desserts
By KristaMW

These delicate cookies are soft and fluffy inside thanks to the addition of cake flour. The cream cheese enhances the flavor of the cookie and the glaze. Perfect for Sunday tea or coffee.

Ingredients:
1 ½ cups cake flour
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
¾ cup butter
½ (8 ounce) package cream cheese
½ cup white sugar
½ cup powdered sugar
1 large egg
1  egg yolk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 ounce cream cheese, softened
5 tablespoons milk
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup sifted powdered sugar

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper. Sift cake flour, all-purpose flour, baking powder, and salt together in a medium bowl. Combine butter, cream cheese, white sugar, and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment; beat until light and fluffy, 4 to 5 minutes. Mix in egg and egg yolk until incorporated. Add lemon juice, lemon zest, and vanilla extract; mix to combine. Slowly add flour mixture until just incorporated; batter will be thick and sticky. Scoop dough with a small cookie scoop and drop 1 inch apart onto the prepared baking sheet. Bake in the preheated oven until edges are golden, about 11 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool. Repeat with remaining dough. While cookies are baking, whisk together cream cheese, milk, lemon juice, and lemon zest for the glaze in a small bowl until no lumps remain. Slowly whisk in powdered sugar until glaze is runny in consistency. Hold each warm cookie upside down and dip and twist in the glaze. Shake off excess glaze, and place cookie upright on a cooling rack. Repeat with remaining cookies and glaze.

Prep time: 35 mins
Cook time: 15 mins
Total time: 50 mins
Yields: 36 cookies

Calories: 118.1
Fat: 5.6 g
Saturated fat: 3.4 g
Carbohydrates: 15.7 g
Sugars: 8.1 g
Dietary fiber: 0.2 g
Protein: 1.5 g
Cholesterol: 25.5 mg
Sodium: 102.4 mg
Enchiladas - Black Bean and Corn


Ingredients:
black beans, red onion, radishes, corn kernels, flour tortillas, Cotija cheese, sour cream, olive oil

Directions:
Preheat oven to 350°F.
Peel and halve onion. Cut halves into ½" dice. Stem poblano pepper, seed, and cut into ½" dice. Stem, seed, and mince jalapeño. Be sure to wash hands, utensils, and cutting board after working with jalapeño. Trim radish, halve, and slice into thin half-moons. Drain and rinse black beans.
Heat olive oil in a medium non-stick pan over medium-high heat. Add onion, poblano pepper (to taste], and half the jalapeño (to taste] (reserve remaining for garnish] to hot pan and stir occasionally, 2-3 minutes. Add corn, black beans, and seasoning blend and stir occasionally, 3-5 minutes. Remove from burner and cool 3-5 minutes.
Spray a large casserole dish with non-stick spray.  Pour 1/2 cup enchilada sauce (reserve remaining for topping enchiladas] into prepared casserole dish, coating the bottom. (Use a dish large enough to fit all of the rolled tortillas in a single layer without a lot of empty space] Place one tortilla on a clean work surface. Add <U+2153> cup filling to tortilla, tightly roll up, and place in casserole dish, seam-side down. Repeat for remaining tortillas. Don't overfill tortillas. Make sure ends overlap and have a chance to seal while baking.
Place leftover filling around enchiladas or serve on the side. Pour remaining enchilada sauce over enchiladas and top with cheese.
Spray a piece of foil with cooking spray and place over casserole dish, sprayed side down. Tightly seal foil and bake 15 minutes. Remove foil and bake until cheese is bubbly, 7-9 minutes.
Plate dish garnishing with remaining jalapeño (to taste], radish, enchilada sauce, and sour cream. Bon appétit!
Cool Cucumber Salsa
Category: appetizers-and-snacks
By DAWNIE1219

A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.

Ingredients:
2 medium cucumbers - peeled, seeded, and chopped
2 medium tomatoes, chopped
½ cup chopped green bell pepper
1  jalapeno pepper, seeded and minced
1 small onion, chopped
1 clove garlic, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro
½ teaspoon dried dill weed
½ teaspoon salt
1 (12 ounce) package tortilla chips

Directions:
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 4 Cups

Calories: 150.7
Fat: 6.6 g
Saturated fat: 0.8 g
Carbohydrates: 21.6 g
Sugars: 1.9 g
Dietary fiber: 2.2 g
Protein: 2.8 g
Sodium: 217.2 mg
Gevulde Uien


Ingredients:
onions, butter, tomato puree, nutmeg, salt, fresh ground pepper, gouda cheese, beef broth

Directions:
Cut tops off the onions and scoop out the insides, leaving a 1/4-inch-thick shell.
Cook onion shells 5 minutes in boiling salted water; invert on a plate to drain.
Chop the insides of the onion finely and saute in 2 Tbs of the butter over very low heat 10 minutes.
Mix the sauteed onions with the pork through fresh ground pepper and use mixture to stuff the onions.
Top each onion with 1 Tbs grated cheese and dot with 1 tsp of butter.
Place onions in a shallow baking dish and add broth.
Bake at 400F 30 minutes, basting occasionally with the broth.
Duck Key Snowbird


Ingredients:
lemon juice, sugar, mint leaf, dark rum, seltzer water

Directions:
Place orange juice, lemon juice, sugar and crushed mint leaves in a large covered container. Stir to mix well. Refrigerate overnight.
In each of 6 large tulip glasses filled with ice, place 1 1/2 ounces rum, 6 ounces orange juice mixture, and a splash of seltzer. Stir to mix. Garnish with a sprig of mint.
NOTE: You can make this drink with vodka instead of rum, for an equally tasty but different libation.
Kansas Baked Beans
Category: side-dish
By CPENDERS

Sweet-and-spicy, 3-bean, baked beans. Substitute cayenne pepper for all or some of the chili powder if you like it spicier.

Ingredients:
½ pound bacon, diced
½ pound ground beef
1  onion, diced
½ cup white sugar
½ cup brown sugar
¼ cup ketchup
¼ cup barbeque sauce
2 tablespoons prepared yellow mustard
2 tablespoons molasses
2 teaspoons chili powder
½ teaspoon ground black pepper
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can butter beans, rinsed and drained
2 (16 ounce) cans pork and beans

Directions:
Preheat an oven to 350 degrees F (175 degrees C). Heat a skillet over medium heat. Cook the bacon, ground beef, and onion in the skillet until the bacon and ground beef are completely browned, 7 to 10 minutes. Drain any excess fat, and transfer to a casserole dish. Stir the white sugar, brown sugar, ketchup, barbeque sauce, mustard, molasses, chili powder, and black pepper together in a bowl; pour over the bacon mixture. Add the kidney beans, butter beans, and pork and beans; mix thoroughly. Bake in the preheated oven until the liquid thickens, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 30 mins
Yields: 8 servings

Calories: 464.8
Fat: 9.4 g
Saturated fat: 3.2 g
Carbohydrates: 77.5 g
Sugars: 43.7 g
Dietary fiber: 10.9 g
Protein: 20.6 g
Cholesterol: 35.2 mg
Sodium: 1160.2 mg
Nut Butter Breakfast Cake


Ingredients:
butter, almond butter, egg, baking powder, cinnamon, coconut milk, stevia

Directions:
"In a bowl, microwave the butter and almond butter for about 30 sec. Then add the remaining ingredients and mix it thoroughly. Then zap again for about 1,5-2 mins until fluffy. Cut into slices. To add a bit of sweetness, i sprinkled the Sukrin on top of the slices."
Peach Loaves


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, egg, buttermilk, butter, brown sugar, pecans

Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine egg, buttermilk, butter, orange peel, peaches, and brown sugar.
Add peach mixture to dry ingredients and stir just until moistened; stir in nuts.
Spoon mixture into 2 (8x4] loaf pans that have been sprayed with nonstick cooking spray.
Bake for 50-60 minutes.
Zesty Dipping Sauce


Ingredients:
ketchup, low-fat mayonnaise, sugar, lemon juice, cayenne pepper

Directions:
Mix ingredients together in a bowl with a tight lid., Refrigerate for an hour.
Apricot Chicken


Ingredients:
butter, chicken breasts, onions, minced garlic cloves, cornflour, green capsicum, sour cream, salt, pepper

Directions:
Melt butter in pan, add chicken, cook until well browned on both sides, remove from pan. Add onions and garlic to the same pan, cook, stirring until soft.
Blend cornflour and apricot nectar, add to pan, stir until sauce boils. Reduce heat, season with salt and pepper, add dried apricots. Return chicken to pan, cover, simmer until chicken is tender, stirring occasionally.
Add the capsicum and cook for 5 minutes, turn heat down, stir in sour cream.
Choco-Nut Banana Spread


Ingredients:
banana, peanut butter, chocolate chips

Directions:
Mash the banana in a small bowl. Spoon the peanut butter and chips on top of it, microwave for 45 seconds. Stir until well blended. Serve hot, as a dip for fruit, or chilled, as a spread for sandwiches or wraps or crackers. Keeps for up to a week, covered, in the fridge.
Variations: Try other nut butters (soy, cashew, almond etc.] or other flavours of chips (butterscotch, vanilla etc.] to vary the recipe.
Carrots in Onion Sauce


Ingredients:
carrot, onion, flour, salt, pepper, evaporated milk

Directions:
"Cook the onion in the oil until limp. Stir in the flour, onion salt, salt, pepper, carrots and the evaporated milk. Cook over low heat, stirring gently until the sauce coats the carrots and is slightly thickened."
Courgettes With Capers


Ingredients:
olive oil, courgettes, capers, fresh parsley, lemon juice

Directions:
Heat oil in a pan and add zucchini tossing to coat.
Add vinegar, mix well cover and cook for five minutes until the courgettes are tender crisp.
Remove lid and cook for another 2 - 3 minutes until liquid has evaporated
Remove from heat and capers, parsley and lemon juice.
Toss to coat and season if desired, serve warm.
Mama’s Lemon Icebox Pie


Ingredients:
butter, eggs, lemons, cream of tartar, vanilla, sugar

Directions:
To make the crust, combine the crushed Granita with the melted butter and firmly press the crumb mixture evenly on the bottom and sides of two 9 inch pie plates. Bake at 350F (180C] for 7 minutes and let cool before pouring the pie mixture into it.
Lightly whisk 6 egg yolk little and add condensed milk to the egg yolks and stir a little again. Pour juice from the lemons on top and let it sit a while as you make the meringue topping.
To make the meringue, whip the egg whites until stiff with cream of tartar. Add vanilla and sugar.
Stir the lemon juice into the condensed milk mixture until well combined.
Pour the lemon mixture into 2 pie crusts and top with the meringue.
Bake at 400F (200C] until slightly browned.
Let the pie cool and then place in the fridge until ready to serve.
Notes:
When serving, dip the knife in cool water before slicing to get a clean cut on the meringue.
Gourmet Pot Roast


Ingredients:
red wine, ketchup, soya sauce, Worcestershire sauce, garlic, dry mustard, rosemary

Directions:
Heat oil in dutch oven., Brown roast on all sides., Add everyting else and simmer 2 hours, turning roast often., Serve with whipped potatoes and glazed carrots., Announce dinner with a loud yell to the household SOUPS ON!
Christmas Eggnog Bread


Ingredients:
brown sugar, white sugar, egg, butter, margarine, rum, vanilla extract, all-purpose flour, baking powder, salt, cinnamon, nutmeg, pecans, walnuts

Directions:
Beat sugar and egg in mixing bowl.
Beat in melted  butter.
Add eggnog and extract.  Mix.
Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
Stir until moistened.
Mix in nuts and fruit.
Turn into greased 9x9x3 loaf pan.
Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
Let stand for 20 minutes.
Turn out onto rack to cool.
Variations:  Use measurements above.
Pecan and Dried Cranberries.
Pineapple and Coconut (drain pineapple].
Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained].
Immunity Building Miso Soup


Ingredients:
water, fresh ginger, scallion, carrots, nori, miso

Directions:
Combine the stock, ginger, scallions, carrots and mushrooms in a pot (she said glass pot] and simmer for 10 minutes.
Add the nori and simmer for another 5 minutes.
Remove from heat and stir in miso until dissolved.
If you like, blend the pieces with a stick blender or regular blender and add the cooked shrimp back in (if using].
Apricot Cheese Danish


Ingredients:
active dry yeast, warm water, eggs, butter, sour cream, sugar, all-purpose flour, salt, cream cheese, sugar, vanilla extract, confectioners' sugar

Directions:
In a large mixing bowl, dissolve yeast in water. Add eggs, butter, sour cream and sugar. Gradually add 2 cups flour and salt; beat until smooth. Stir in remaining flour (dough will be soft and sticky]. Place in a greased bowl. Cover; refrigerate overnight.
For filling, beat cream cheese, sugar, egg yolks and vanilla in a mixing bowl until smooth. Turn dough onto a floured surface; knead two to three times. Divide in half. Roll each half into a 16 x 10 inch oval and place on greased baking sheets. Spread 1 1/4 cups filling over each oval to within 1 inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375 for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with confectioners sugar. Store in the refrigerator.
Mushroom Congee


Ingredients:
shiitake mushrooms, glutinous rice, long-grain white rice, ginger, garlic, leeks, salt

Directions:
Wash mixture of glutinous rice and long grain under cold running water., Heat oil in a stockpot., Sauté ginger and garlic for a minute over high heat., Add in chopped leeks and mushrooms. Continue sautéing for another minute., Add in rice and stir well inside the pot to coat evenly with the oil., Pour stock into the pot. Bring to a boil while stirring continuously., Turn heat down to a simmer and cook for 20-25 minutes., Adjust salt to taste., Serve with an optional drizzle of sesame oil.
Harvey House Coleslaw


Ingredients:
head of cabbage, onions, carrots, sugar, celery seed, dry mustard, salt, white vinegar

Directions:
Shred cabbage, onion, and carrots; mix well.
Layer cabbage mixture, sprinkling each layer with sugar in 13x9-inch glass dish.
Mix celery seed, dry mustard, salt, vinegar, and oil in sauce pan.
Bring to a boil.
Pour over cabbage mixture.
Refrigerate for a day, stirring occasionally.
Pasta and Meatball Soup


Ingredients:
spiral shaped pasta, chicken broth, diced tomatoes, garlic, carrots, kidney beans, mushrooms, dried thyme

Directions:
Prepare the pasta according to package directions; drain and set aside.
In a large pot, add the remaining ingredients; stir to combine.
Bring to a boil; cover and simmer for 5 minutes.
Add pasta and cook until heated through.
Weight Watcher's Chicken & Dumplings Made With Tortillas


Ingredients:
"fat free tortillas"

Directions:
Combine the broth, soup, and chicken in a large saucepan and bring to a boil., Add celery salt, salt, and pepper., While keeping liquid boiling, drop tortillas into liquid one at a time., Reduce heat and simmer 20-30 minutes, until tender.
Soymilk Ham & Cheese Omelette


Ingredients:
eggs, soymilk, ham, spring onion, butter, cheddar cheese

Directions:
Wash and chop spring onion.
Wash and slice the ham.
In a mixing bowl, combine eggs, ham, milk and onion. Beat well.
Heat a frying pan on medium and melt margarine.
Pour egg mixture into pan. As the omelette begins to set, lift up edges with egg flipper so uncooked portion of egg can flow under the cooked portion.
When eggs are set but the top is still moist, sprinkle ¾ of the cheese over it.
Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top.
Slide omelette onto the plate and cut into portions.