xiaoxl/recipe_data huggingface dataset:
The Spanish Ranch Panini ! #RSC


Ingredients:
unsalted butter, boneless skinless chicken breasts, water, cream cheese, black olives, canned artichoke heart, pimientos, lemon zest, parmesan cheese

Directions:
Combine 6 tablespoons of the softened butter, and 2 tablespoons of the Hidden Valley Original Ranch Dressing Seasoning Mix in a small bowl. Set ranch butter aside.
Sprinkle 4 teaspoons of the Hidden Valley Original Ranch Dressing Seasoning Mix over chicken to season. Over medium high heat, add remaining 2 tablespoons of butter, along with seasoned chicken breast to skillet. Cook on each side for about 4 minutes each side to brown. Add water and cover pan with lid to complete cooking. Remove chicken when juices run clear, and chicken is no longer pink. Let rest for about four minutes, then slice each breast horizontally to create 4 thin pieces, or cut chicken into thin vertical strips. Place chicken back into pan and toss in any extra pan drippings, keep warm until needed.
To create the Spanish Cheese Spread, combine cream cheese, olives, artichokes, pimentos, lemon zest, Parmesan cheese and remaining Hidden Valley Original Ranch Dressing Seasoning Mix in a bowl. Stir well to combine.
If using a Panini maker (the preferred way], adjust to manufactures recommended setting to preheat grill.
Using the reserved ranch butter, spread butter on top of each slice of bread.
To create Paninis, place one slice of bread, buttered side down on grill, followed by ¼ of the chicken. Pile ½ cup of baby spinach leaves on top of chicken. On the second slice of bread, spread ¼ of the Spanish Cheese Spread on the bottom or “unbuttered” side. Place bread on top of spinach, buttered side up. Close Panini maker and grill for about 8 minutes, or until golden brown. If you are able, grill 2 Panini’s at a time. Keep Paninis in a warm in a 200 degree oven until all sandwiches are complete. Note: If you do not have a Panini maker, no worries, just toast sandwiches in a skillet over medium low heat, for about 4-5 minutes each side, or  until bread is golden brown.
Santa Sipper Punch (Non-Alcoholic)


Ingredients:
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Directions:
Combine concentrates in punch bowl & gradually stir in Club Soda., Add ice + orange slices & serve immediately.
Nasi Goreng - Indonesian Fried Rice


Ingredients:
garlic cloves, ginger, spring onions, onion, sambal oelek, shrimp paste, ketjap manis, carrots, cooked rice, egg, small shrimp

Directions:
Heat oil in wok or large fry pan.
Add garlic, ginger and spring onions and sauté for a minute.
Add sesame oil, sambal oelek, fish oil, shrimp paste and ketjap manis and stir through for a few seconds.
Add the veggie mix and toss through for a minute.
Add the cooked rice and keep stirring through until well coated but not sticky.
Add the chicken and prawns and fold into the rice mixture.
Taste mixture and if necessary add some more of the spices.
If you want to top the dish with a fried egg, fry the eggs in a separate fry pan.
Serve out rice and top with the fried egg.
Bran and Oat Scones


Ingredients:
quick-cooking oats, raisins, currants, plain yogurt, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, margarine, butter

Directions:
Combine cereal, oats, raisins and yogurt.  Let stand to soften.
Combine flour, sugar, baking powder and soda, salt, cinnamon, and nutmeg in a large bowl.
Cut in margarine until crumbly, then add cereal mixture and stir until just moistened.
Turn onto a floured surface and knead 10 times or until smooth.
Flatten to a 9 inch circle or 2 x 6 inch circles.  Sprinkle with sugar and cinnamon.
Place on a greased cookie sheet and bake at 425 F for 20 minutes, then cut into wedges!
German Chocolate Cheesecake


Ingredients:
chocolate graham cracker crumbs, sugar, butter, cream cheese, sugar, sour cream, vanilla, flour, eggs, granulated sugar, butter, vanilla extract, flaked coconut, pecans

Directions:
For the crust:.
In a nine-inch spring form pan, mix the cracker crumbs and the melted butter.  Press the crumb mixture into a crust across the bottom and about one inch up the sides.
Bake for 8 minutes at 350°.
For the filling:.
In a microwave bowl, melt chocolate until smooth.  Set aside.  In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla; beat with a mixer until smooth.  Add flour 1 tablespoon at a time, blending well after each addition.  Add eggs and melted chocolate; blend well.  Pour into crust.
Bake 10 minutes without opening oven door at 425°(450° if using a light colored spring-form pan].  Reduce oven to 225° (250° if using a light colored spring-form pan] and continue baking 35 - 45 minutes or until center is set.  Remove from oven.  With knife loosen sides and cool completely.  Remove from pan.
Spread topping on top and refrigerate until firm.  Store uneaten portion covered, in refrigerator.
For the topping:.
In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.
Optional:  Drizzle topping with 1/4 cup semi-sweet chocolate chips melted with 1 teaspoon vegetable shortening.  Place mixture in Baggie and snip corner with scissors to drizzle over cheesecake.
Buttermilk Sausage Gravy
Category: side-dish
By Yoly

This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.

Ingredients:
1 (8 ounce) package pork link sausages (such as Farmer John(R))
¼ cup bacon drippings
¼ cup all-purpose flour
2 ½ cups buttermilk
salt and ground black pepper to taste

Directions:
Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

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

Calories: 364.8
Fat: 25 g
Saturated fat: 9.9 g
Carbohydrates: 14 g
Sugars: 8.1 g
Dietary fiber: 0.2 g
Protein: 19.7 g
Cholesterol: 65.1 mg
Sodium: 569.7 mg
Simple Yet Yummy Tortellini Salad
Category: salad
By Deb

I was making pasta salad for a picnic and noticed that I ran out of dressing. All I had was extra-virgin olive oil. So, that's all I used, with some salt. It was so much better this way. Everyone wanted the recipe and then couldn't believe that oil was the only thing on this salad. Please try it this way and if you don't agree, you can always add vinegar or something. But, I don't think you will.

Ingredients:
1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
1 (12 ounce) package spinach and ricotta tortellini
1 pint grape tomatoes, halved
½ pound pitted Kalamata olives, halved
2 tablespoons finely shredded fresh basil, or to taste
¼ cup olive oil, or to taste
salt to taste

Directions:
Bring a large pot of salted water to a boil. Add asparagus and cook uncovered until bright green, 1 to 2 minutes. Drain in a colander and immediately immerse in ice water to cool; drain. Bring a large pot of heavily salted water to a boil. Stir the tortellini into the water and return to a boil; cook until the tortellini float to the top, 5 to 6 minutes; Drain water and run tortellini under cold water to cool. Combine tortellini, asparagus, tomatoes, olives, and and basil in a bowl. Drizzle olive oil over tortellini mixture and stir to coat; season with salt.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 499.1
Fat: 33.9 g
Saturated fat: 7 g
Carbohydrates: 39.4 g
Sugars: 2.7 g
Dietary fiber: 4.9 g
Protein: 12.6 g
Cholesterol: 19.7 mg
Sodium: 1132.1 mg
Creamy Corn & Bacon Chowder for Two


Ingredients:
bacon, onion, fat-free evaporated milk, potato, salt, pepper, sugar

Directions:
Brown bacon and add onions. Sautee until onions are soft and translucent.
Drain excess fat.
Add the next three ingrediants and reduce heat.
Cover and simmer for 15 minutes or until potatoes are tender, stirring often to prevent sticking or burning.
Add the sugar and season with salt and fresh black pepper to your liking.
White Chocolate Drops


Ingredients:
white chocolate, creamy peanut butter, miniature marshmallows, chocolate chips

Directions:
Combine the white chocolate and peanut butter in a large heavy saucepan over low heat. Cook, stirring constantly, for 5 to 6 minutes or until smooth. Remove from heat and stir in the rice cereal, marshmallows and peanuts.
Drop by rounded spoonfuls onto a plastic wrap- or waxed paper-lined baking sheet. Chill for 10 minutes or until set.
Place the chocolate chips in a small heavy plastic sealable bag. Submerge the sealed bag in hot water until the chocolate is melted.
Cut a tiny hole in one corner of the bag and drizzle the chocolate over the candies. Chill fo 10 minutes. Store in an airtight container.
Pittsburgh Style Chipped Ham Barbeque
Category: main-dish
By PRINCESSCOOK1

Growing up in Pittsburgh this was a sandwich staple. Anyone who grew up here and remembers Islay's -- this is as close to the original as it gets. Serve on hamburger buns or your favorite hard roll.

Ingredients:
2 (12 ounce) bottles chili sauce (such as Heinz®)
1 cup brown sugar
3 pounds chipped chopped ham (such as Isaly's®)

Directions:
Stir the chili sauce and brown sugar in a large skillet over medium heat until the sugar has dissolved and the mixture has come to a simmer. Stir in the ham; bring to a boil. Serve hot.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 12 servings

Calories: 318.2
Fat: 18.2 g
Saturated fat: 6.1 g
Carbohydrates: 23.4 g
Sugars: 18.4 g
Dietary fiber: 0.1 g
Protein: 16.4 g
Cholesterol: 50.6 mg
Sodium: 1433.5 mg
Pesto Pasta


Ingredients:
olive oil, garlic cloves, oregano, dried basil, pesto sauce, milk, cheese, salt, rocket

Directions:
In a pan, Pour olive oil and finely chopped garlic till garlic turns light brown.
Add a pinch of Oregano & dried Basil herb for the flavour to infuse.
Add 2 scoops of pesto sauce and salt as per taste. Mix well.
Add 1 tbsp of Milk and cook well.
Throw in the boiled pasta and garnish with grated cheese.
Served with rocket leaves since they are my favourite.
Chicken Tetrazzini


Ingredients:
chicken, turkey, mushroom, spaghetti, onion, dry sherry, parsley flakes, ground nutmeg, unsalted butter, parmesan cheese

Directions:
pre-heat oven 375.
1 1/2 - 2 quart greased baking dish.
saute mushrooms and onions in a little extra virgin olive oil.
In large bowl mix, onions,mushrooms,chicken ( or turkey ] and cooked spaghetti
pur in cream and sherry and mix well.
add parsley, nutmeg, salt and pepper and mix well.
Pour in greased baking dish.
In small bowl mix breadcrumbs and butter.
sprinkle over top of casserole then sprinkle with parmesan cheese.
bake for about 25 minutes.
Simplest Korean Beef Stew


Ingredients:
olive oil, garlic, onion, gingerroot, soy sauce, sugar, Chinese wine, hot water, sesame seeds, leek

Directions:
Heat large casserole and saute ginger in oil.
Add the onions till soft then the garlic.
Stir well till fragrant,.
Dump in the beef spareribs and stir fry till beef changes color.
In a large bowl, mix soy, sugar, wine,sesame oil, chili garlic sauce and hot water.
Mix till well blended.
Pour to beef.
Let simmer on low fire for 1 hour till 1 1/2 hours.
Add in toasted sesame seeds and chopped leeks last 10 mins of cooking.
Serve on top of piping hot rice.
My Really Good Beef Roast (Crock Pot)


Ingredients:
eye of round roast, water, kosher salt, fresh carrots

Directions:
Rinse roast under cool water.
Add roast to crock pot.
Sprinkle brown gravy mix on and around roast.
Add 1/2 cup water around roast.
Add quartered potatoes around roast.
Sprinkle ranch mix over roast and potatoes.
Season potatoes with salt.
Set crock pot on high for 3 hours.
Cut carrots same size as quartered potatoes or if using baby carrots, use whole.  Add carrots and additional 1/2 cup water if you like a thinner gravy or au jus.
Change setting to low for 2 more hours.
Slice roast on serving platter, surround with veggies.
Serve gravy or au jus on the side.
*Any cut of roast would probably work, but this is a good, lean cut that doesn't require trimming and also slices nicely.  A larger roast may also be used.
*Cooking: You can also add the carrots after step 7 and cook on low for 6-8 hours total.  The carrots will just be a little softer than the other method.
Mounds Bars


Ingredients:
graham cracker crumbs, white sugar, butter, sweetened condensed milk, flaked coconut

Directions:
Preheat oven to 350 degrees F (175 degrees C].
Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C] for 15 minutes.
Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C] for 15 minutes.
Spread the melted chocolate chips over the top. Let cool and cut into squares.
I usually sprinkle the chocolate chips over the top and put back into the warm oven for a minute or so and then spread it over the bars with a butter knife.
Sometimes when you cut the bars after the chocolate hardens,the squares don't come out very uniform. Try taking a butter knife while the chocolate is still warm and run it over the bars in the sizes you want, so that when the chocolate does harden the pieces come out better.
Heavenly Peanut Butter Pie


Ingredients:
pecans, sugar, cinnamon, butter, icing sugar, Philadelphia Cream Cheese, creamy peanut butter, vanilla

Directions:
To make the crust: If the pecans aren't roasted when you buy them, roast them a bit before you start.
Make sure they are a golden brown.
Grind them finely.
Mix them with the rest of the crust ingredients and press into a 9 inch pie plate.
Put it in the fridge for about 10 minutes to set.
To make the filling: Blend the icing sugar and cream cheese.
Add the vanilla and the peanut butter and mix till no streaks are left (well blended].
Whip the cream and fold into the peanut butter mixture.
Pour the filling into the pie crust and chill till firm.
Becky's Chocolate Chip Cookies


Ingredients:
margarine, shortening, light brown sugar, light brown sugar, granulated sugar, vanilla, eggs, flour, baking soda, salt, chocolate chips

Directions:
I use my Kitchen Aid stand mixer for this recipe.  Cream together margarine, shortening, brown sugar, granulated sugar, and vanilla.  Add eggs 1 at a time beating well after each.  In a separate bowl, combine flour, salt, and baking soda.  Gradually add flour mixture to other ingredients and beat well.  Remove bowl from mixer and stir in chocolate chips.  Drop by rounded teaspoonfuls 2" apart onto a baking sheet.
Bake for 8-10 minutes at 375°F  Remove cookies from cookie sheet almost immediately to cool on a kitchen towel or paper towels.
Monster Cookies II
Category: desserts
By BEEBUG

This recipe makes large cookies and has NO flour.  I got it from my aunt in Southern Alberta (Canada) several years ago!!  Hope you enjoy it.

Ingredients:
1 cup margarine, softened
2 cups white sugar
2 cups packed brown sugar
3 cups peanut butter
6  eggs
1 ½ teaspoons corn syrup
1 ½ teaspoons vanilla extract
4 teaspoons baking soda
9 cups rolled oats
½ pound candy-coated milk chocolate pieces
½ pound semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the margarine, white sugar, brown sugar, and peanut butter until smooth. Beat in the eggs, two at a time, then stir in the corn syrup and vanilla. Mix in baking soda and oats until well blended. Stir in the chocolate candies and chocolate chips. Roll dough into 2 inch balls, and place 3 inches apart on an ungreased cookie sheet. Flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cool on cookie sheets for a few minutes, before transferring to wire racks to cool completely.

Prep time: 20 mins
Cook time: 15 mins
Total time: 1 hr 45 mins
Yields: 6 dozen

Calories: 205.8
Fat: 10.6 g
Saturated fat: 2.8 g
Carbohydrates: 24.9 g
Sugars: 16.4 g
Dietary fiber: 1.9 g
Protein: 4.9 g
Cholesterol: 15.9 mg
Sodium: 158.9 mg
Crock Pot Potatoes Au Gratin


Ingredients:
potatoes, ham, hard-boiled eggs, butter, margarine, onion, celery, flour, salt, pepper, milk, sharp cheddar cheese, parsley

Directions:
Place potatoes over bottom of 5-quart slow cooker.
Toss gently with diced ham and egg slices.
Melt butter or margarine in large skillet over medium heat; add onion and celery and saute until tender, about 5 minutes, stirring constantly.
Sprinkle flour, salt and pepper on vegetables; slowly blend in milk.
bring to boiling point, stirring constantly until mixture thickens.
Stir in 1 cup of the grated cheese to melt; stir in parsley.
Pour sauce over potato mixture; stir gently to blend.
Sprinkle with remaining cheese.
Cook, covered, on low setting for 8 hours.
Serves 8.
NOTE: This recipe is a double energy saver.
Serve half for one meal.
Cool and chill remaining potatoes; reheat on low setting for 30 minutes the next day.
Energy-Wise Cooking.
Sticky Guinness Chicken Wings


Ingredients:
chicken wings, shallots, black peppercorns, dark soya sauce, light soya sauce, sugar

Directions:
Combine everything except for Guinness in a large bowl and mix well. Leave to marinate about 15 minutes. Drain off marinade and reserve.
Heat 4 tbs oil in a wok or deep pan till smoking hot. Add chicken and stir over high heat till browned. Pour in reserved marinade and continue stirring till sticky. Keep heat high.
Pour in Guinness and bring to the boil. Lower heat and simmer till liquid evaporates and chicken is cooked through and coated with thick and sticky gravy, but not falling off bones. Stir, scraping bottom and sides often to prevent sticking and scorching.
Serve on it's own or with rice, pasta or mashed potato.
Cabbage Almond Salad


Ingredients:
cabbage, toasted sesame seeds, green onions, sugar, salt, pepper, vinegar

Directions:
Whisk together all the ingredients for the dressing.
Toss the cabbage, green onions and nuts.  Pour the dressing over top.  Mix in the ramen noodles and sesame seeds right before serving.  Don't let sit too long, or else it looses it's crispy.
Cheesy Kale Chips


Ingredients:
kale, nutritional yeast, extra virgin olive oil, salt

Directions:
In a very big bowl, drizzle olive oil on the kale, then sprinkle on the nutritional yeast and salt. Stir up the kale and coat the leaves with the dressing with your hands.
Lay out (not overlapping] on baking sheets and bake at 200F until they get crispy. Rotate racks and flip the chips once they start to get a bit crispy. Make sure to keep an eye on them to make sure they don`t burn, and if you notice certain chips ready much sooner than others, take them out in advance. Baking the chips will take about 40-60 minutes - It will be quicker at a higher temperature, but then you run the chance of burning them, and more nutrients are lost during the cooking.
EXTRA TIPS: The best way to bake these is by using a food dehydrator, where you just lay them on the sheets and wait until they are nice and crispy, and they are raw, meaning that none of the nutrients are lost. This method will take several hours for them to be ready, but the taste will be superior. *****Nutritional yeast is deactivated yeast, it`s not alive, and it has a slightly cheesy flavor which many vegans like to use as a cheese substitute. It can be found at most health food stores and some big-chain grocery stores.
Sin City Cocktail Dip
Category: trusted-brands-recipes-and-tips
By McCormick Spice

Inspired by the home of shrimp cocktail--Las Vegas--this dip is a game day party in a bowl. Mix avocados, tomato and lime juice with McCormick® Guacamole Seasoning Mix. Garnish with extra cocktail sauce and enjoy with dippers like sliced baguette or crackers.

Ingredients:
2  avocados - peeled, pitted, and chopped
1 cup chopped tomatoes
1 tablespoon lime juice or tequila
1 (1 ounce) package McCormick® Guacamole Seasoning Mix
1 (8 ounce) package whipped cream cheese
½ cup sour cream
¼ cup cocktail sauce, divided
¾ cup small cooked shrimp, cut into bite-size pieces

Directions:
Mix avocados, tomatoes, lime juice and Seasoning Mix in medium bowl. Set aside. Mix cream cheese and sour cream in small bowl. Spread in 9-inch glass pie plate. Drizzle with half of the cocktail sauce. Top with avocado mixture and shrimp. Drizzle with remaining cocktail sauce. Serve with sliced baguette or crackers.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 3/4 cups

Calories: 53
Fat: 4.1 g
Saturated fat: 2.4 g
Carbohydrates: 2.5 g
Sugars: 1.2 g
Dietary fiber: 0.1 g
Protein: 1.7 g
Cholesterol: 18.6 mg
Sodium: 141.4 mg
Leftover Bratwurst Scramble


Ingredients:
bell pepper, onion, chili powder, garlic powder, onion powder, paprika, eggs

Directions:
Prick the potatoes multiple times with a fork and cook in microwave for 3 minutes.  Turn and cook an additional 2 minutes.  Set aside to cool and then cut into 1/2 inch cubes.
Cut leftover bratwurst into 1/2 cubes.
Roughly chop the leftover peppers and onions.
Pan fry the potatoes, bratwurst, peppers, onions, and spices in the vegetable oil for about 5 minutes over meduim heat, turning often.  Season with salt and pepper.
Push the potato mixture to the side of the pan and scramble the eggs, lightly incorporating the potato mixture when the eggs are just about done.
Top with a bit of hot sauce if desired.
Cereal Bran Muffins


Ingredients:
buttermilk, eggs, butter, vanilla, brown sugar, lemon rind, whole wheat flour, all-purpose flour, all-purpose flour, baking soda, salt, baking powder, cinnamon

Directions:
Preheat oven to 400 F (200 C].
Combine buttermilk with bran.  Set aside.
Mix together eggs, melted butter and vanilla.
Stir into buttermilk mixture.
Stir sugar and lemon rind into remaining dry ingredients.
Add buttermilk mixture and stir just until blended.
Fill greased muffin tins 3/4 full.
Bake 20 to 25 minutes.
Spiced Cake


Ingredients:
self-rising flour, brown sugar, ground cinnamon, ground cloves, ground nutmeg, milk, pistachio nuts

Directions:
Pre-heat oven 175 C.Mix in a bowl the flour,sugar,cinnamon,clove,nutmeg.
And pour in the milk and mix again until it become soft and thick enough.scoop by it afterwards the apricot and the pistachio nuts.
with planed almond and scoop the seizure powders in the bakvorm,bake the spiced cake for 45 minutes in the middle of the oven.
Flounder With Pink Grapefruit


Ingredients:
pink grapefruit, flour, sole fillets, unsalted butter, shallots, cilantro leaf

Directions:
Peel grapefruit, removing all white pith.  Hold grapefruit over a bowl and with a small, sharp knife, separate grapefruit into segments, cutting them away from the membrane that separates them.  Reserve two tablespoons of the juice in the bowl.  Set the segments and juice aside.
Season the flour with salt and pepper (to taste] and spread it on a plate.
Dip fish fillets into the four, dusting off any excess.
Heat two tablespoons butter in a large non-stick skillet.  Saute flounder about three minutes a side, until cooked through and lightly browned.  If you cannot fit all the flounder into the pan at one time, do it in two shifts or use two pans.
Remove flounder from pan and put on a warm plate.  Add remaining butter and the shallots to pan and saute a few minutes.
Add the grapefruit segments, juice and vinegar and bring to a simmer.
Season to taste with salt and pepper.
Spoon the sauce over the fish, sprinkle with cilantro and serve.