xiaoxl/recipe_data huggingface dataset:
Holiday Chocolate Peanut Butter Balls


Ingredients:
butter, graham cracker crumbs, walnuts, pecans, flaked coconut, powdered sugar, vanilla, crunchy peanut butter

Directions:
Melt the butter; mix in the finely ground grahams, nuts, coconut, powdered sugar, vanilla, and crunchy peanut butter. It's best to use your hands as the mixture is thick.
Roll about 80 walnut-sized balls and place on wax paper-lined tray.
Melt the paraffin and chocolate in top of a double boiler, mixing well. Keep the mixture warm as you dip the balls. I use a toothpick to insert in the ball, swirl in the chocolate to cover, and place back on the wax paper lined tray, pulling the toothpick out to use on the next ball.
When finished dipping, place the tray in the freezer for the chocolate to quickly harden. Then store in covered container room temp or in the refrigerator, if you prefer it cold.
These balls can be made a week or two in advance, as they keep well.
Trail Mix Sandwiches
Category: main-dish
By MATHGOD

Going on an adventure? These unique sandwiches pack a lot of nutrients and travel extremely well. They do require an adventurous spirit because they are quite different than they average fare. For a sweeter taste use a trail mix that includes dried fruit. I would not recommend one with chocolate pieces, though! Plain, unchopped sunflower seeds work great, too.

Ingredients:
1 (8 ounce) package cream cheese, room temperature
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
1  carrot, peeled and grated
½ cup raisins
⅓ cup coarsely chopped trail mix
8 slices whole wheat bread

Directions:
Place cream cheese in a bowl. Add lemon juice and zest, raisins, shredded carrot, and chopped trail mix; stir until well blended and creamy. Spread between 2 slices of bread, and wrap up for the trail.

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

Calories: 452.3
Fat: 25.3 g
Saturated fat: 13.5 g
Carbohydrates: 50 g
Sugars: 13.2 g
Dietary fiber: 4 g
Protein: 11.1 g
Cholesterol: 61.6 mg
Sodium: 476.2 mg
Classic Tangy Lemon Cheesecake


Ingredients:
arrowroot, margarine, evaporated milk, cheese, vanilla, lemons, water, sugar

Directions:
Crush the biscuits (if you can not get ginger flavour use a plain biscuit]  and add the warmed margarine and mix well - line a 28cm inch pie dish with the biscuit mix and bake  at 175c for 10 minutes.
Dissolve Jelly in  boiling water, allow to cool and add the zest and juice of two lemons (average sized].
Beat the evaporated milk so that it forms slight peaks and looks fluffy add  about a third to the room temperature cream cheese and beat until it becomes creamy then add the rest of the milk, lastly add the sugar and vanilla.
Add the creamed mixture to the jelly - mixing well - using the beaters for a few seconds on low will be perfect and  pour into the pie crust.
Chill in the Fridge either overnight or for 4 hours. Decorate and enjoy.
You can make two smaller pies and they freeze really well.
Weight Watchers Plum Amaretto Pudding


Ingredients:
plums, Amaretto, plain flour, salt, egg, milk, vanilla extract, caster sugar, icing sugar

Directions:
Put the plums and liqueur, Marsala or sherry into a bowl. Cover and leave to soak for at least 30 minutes, stirring occasionally.
Make the batter by beating together the flour, salt, egg, milk, vanilla and caster sugar with a whisk. Cover and leave to stand alongside the plums.
Preheat the oven to 200°C / 180°F / Gas Mark 6. Spray a 1.5 litre (2 ¾ pint] shallow ovenproof dish with low fat cooking spray.
Drain the plums, reserving the liquid. Tip them into the prepared dish, then pour the batter over them. Bake in the centre of the oven for 20-25 minutes, until set and golden.
Serve the pudding, drizzled with the reserved liquid and sprinkled with icing sugar.
Banana Mug Cake
Category: desserts
By Anonymous

An easy, single-portion, banana cake prepared and microwaved in a mug is the perfect quick treat with very little effort.

Ingredients:
3 tablespoons self-rising flour
2 tablespoons brown sugar
1 tablespoon white sugar
1 teaspoon vanilla sugar  (Optional)
1  egg
1 tablespoon olive oil
1 tablespoon milk
1  ripe banana, mashed
3  crushed pecans, or more to taste  (Optional)

Directions:
Combine flour, brown sugar, white sugar, and vanilla sugar in a large microwave-safe mug. Add egg and mix well. Stir in oil, milk, mashed banana, and pecans. Mix well to incorporate all the flour. Microwave at high power until cake has risen and is cooked through, 2 1/2 to 3 minutes. Remove and allow to cool slightly before eating.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 1 serving

Calories: 617.1
Fat: 25.9 g
Saturated fat: 4.3 g
Carbohydrates: 90.2 g
Sugars: 54.8 g
Dietary fiber: 4.6 g
Protein: 11.3 g
Cholesterol: 187.2 mg
Sodium: 385.5 mg
Grammy Sharon's Chocolate No-Bake Cookies
Category: desserts
By TeaPotsOn

Yummy, yummy, yummy with minimal prep time and no baking!

Ingredients:
½ cup butter
2 cups white sugar
½ cup milk
3 tablespoons unsweetened cocoa powder
½ cup peanut butter
1 tablespoon vanilla extract
3 cups quick-cooking oats

Directions:
Melt butter in a large saucepan over medium heat; add sugar, milk, and cocoa powder. Bring mixture to a boil, about 5 minutes; stir in peanut butter until melted, about 5 minutes. Return mixture to a boil and turn heat to low; simmer, stirring constantly, for 2 minutes. Remove saucepan from heat; stir in vanilla extract. Fold oats into mixture until thoroughly mixed. Drop mixture by spoonfuls onto a sheet of waxed paper; cool to room temperature.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 30 servings

Calories: 139.2
Fat: 5.9 g
Saturated fat: 2.6 g
Carbohydrates: 20.2 g
Sugars: 14.1 g
Dietary fiber: 1.3 g
Protein: 2.4 g
Cholesterol: 8.5 mg
Sodium: 43.8 mg
Beef Prime Rib Au Jus


Ingredients:
peppercorn, salt

Directions:
Anytime between 9:00AM and 12 noon, salt and pepper meat.  Preheat oven to 350*.  Roast meat uncovered for 1 1/2 hours.
Turn oven off.  DO NOT OPEN oven door.
Very important for good results!
I always sealed the oven door with tape to make sure the boys did not accidentally open it.
An hour before serving, turn oven to 350* and roast meat 45 minutes more.
Remove from oven and let rest on counter top for 20 minutes before carving.
Bring pan juices to a boil, add consommé and heat.
Jus can be thickened it a bit with Veloutine*.
Tips:Serve with deep brown potatoes and a vegetable of your choice.  Extra ”jus” and horseradish as accompaniments make the meal sublime.
For a 10 pound roast, increase second cooking period to 1 hour.
*Veloutine is an Instant Thickener made by Knorr.
Ginger and Sesame Marinade


Ingredients:
lime juice, rice vinegar, fish sauce, soy sauce, toasted sesame seeds, soft brown sugar

Directions:
The marinade- Put the ginger in a fine sieve, or a sieve lined with muslin, and press the juice into a bowl.
You need to extract 7 tbs ginger juice – add a little water to the ginger pulp and squeeze again if necessary. Add the remaining ingredients, except the sugar, and stir to mix.
Put the meat or seafood in a non-metallic shallow dish and rub the marinade all over. For meat, cover and leave in the fridge for at least 4 hours or overnight. Fish and shrimp only need marinating for up to 30 minutes in the refrigerator.
Remember to give the marinated food at least 20 minutes to return to room temperature before cooking.
To cook- While cooking the food, season and baste it with the marinade. Before brushing the final few strokes on, add the sugar and stir to dissolve; this helps glaze the food, but if the sugar is added too soon, it will burn and stick.
Baked Chicken Pasta


Ingredients:
rotini pasta, low sodium chicken broth, Rotel tomatoes & chilies, Velveeta cheese, sharp cheddar cheese, black pepper, onion powder, salt, garlic powder

Directions:
Preheat the oven to 375°F Boil the pasta until al dente, drain then set aside. Blend the Rotel tomatoes in a food processor until slightly chunky.
Mix the broth, tomatoes, cream of chicken, Velveeta, spices, & cheese in a sauce pan. Heat until the cheese is melted, stirring frequently.
Place the pasta & chicken in a 9x13 baking dish then pour the cheese mixture over the top, stir until well blended.
Bake in the oven for 30 minutes. Serve hot.
Corn and Beans and Bacon and Tomatoes


Ingredients:
onion, bell pepper, white corn, lima beans, tomato sauce, stewed tomatoes, Worcestershire sauce, bacon

Directions:
Preheat oven to 350°F.
Coat an 11-inch by 7-inch casserole dish with cooking spray.
Heat oil in a frying pan and add onion & bell pepper.  Saute till tender.
Mix the onion/pepper mixture with corn, beans, tomato sauce, tomatoes & Worcestershire sauce.  Taste and add salt & pepper if needed.
Pour it all in the casserole dish and cover the top with a layer of bacon.
Cover and bake for 50 minutes, remove cover and bake 10 minutes more or until bacon crisps up.
***  To make using fresh vegetables:
Cover the BOTTOM of the dish with the bacon then layer with fresh lima beans, fresh sliced tomatoes, chopped onion and green pepper, fresh white corn (cut off cob, of course], another layer of sliced tomatoes and another layer of bacon on top.  Bake as above.
Fran's Soft Chocolate Chip Cookies


Ingredients:
shortening, brown sugar, sugar, eggs, vanilla, milk, flour, baking soda, salt, baking powder, chocolate chips

Directions:
Cream together shortening, brown sugar and sugar., Add to the mixture eggs, vanilla and milk., Mix together and add flour, soda, salt and baking powder., Stir in chocolate chips., Drop by teaspoonfuls onto a cookies sheet., Bake 375°F for 12-13 minutes.
Easy Crock Pot Wingers


Ingredients:
chicken wings, brown sugar, Dijon mustard, low sodium soy sauce

Directions:
Remove the tips from the chicken wings; separate the wings at the joint.
Place them in a crock pot.
Combine the remaining ingredients and pour over the chicken.
Cover and cook on low for 6 to 8 hours.
Low Fat Ice Cream Sandwiches


Ingredients:
Cool Whip Free, fat-free cool whip, low-fat graham crackers

Directions:
Spread 2 Tbsp Cool Whip on 12 of the graham cracker squares and top with remaining graham cracker squares to make a"sandwich".
Wrap individually in wax paper, place into ziploc freezer bags and freeze.
Grab out of freezer and eat as a snack or dessert.
Discard after one week.
SWEET AND STICKY ASIAN CHICKEN THIGHS: THE PRETTY FEED


Ingredients:
dried red pepper flakes, garlic, sesame seeds, green onions, ginger, hoisin sauce, soy sauce, brown sugar, olive oil, chicken breasts, lime

Directions:
Before turning on any burners and stressing yourself out, we like to prepare the glaze.  You can even do this the night before and let all the flavors really settle in and intensify.  In a bowl, whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice.  Set aside for now.
When you are ready to cook, heat a large skillet over medium high heat and add 1 Tbsp of olive oil. Add the chicken, salt and pepper.  Cook chicken about 3 minutes on each side until brown on each side. Set chicken aside on plate and cover (Note: we always cut one piece of chicken open before eating to make sure it's cooked.  Alternatively,  you could use a thermometer and check that it's reached a temperature of about 155 Fahrenheit-slightly underdone since you will be putting it back on the heat].
Add the sauce to the skillet and bring to a boil over medium heat for 1-2 minutes until sauce thickens.  Stir lightly and watch carefully.
Add chicken back to the skillet and coat each side with the sauce cooking for 2-3 additional minutes or until 165 degrees.
Have a large serving dish ready on the side and using tongs transfer each piece of chicken to it.  Then poor the sauce over all the chicken and garnish with sesame seeds and chopped green onions. VOILA! Isn't it beautiful?!
EXTRA DETAILS:
You will notice the sauce doesn't get very thick in the pan (no need to continue boiling it] because once it cools down it will get much stickier and turn into more of a glaze (due to the sugar].
This recipe is not as fast if you get chicken thighs WITH bones.  If don't have boneless chicken thighs just make sure you cook them longer.
Left overs are delicious.
Apples and Onions: a Side Dish for Pork


Ingredients:
lean bacon, apple, onion, brown sugar

Directions:
Cut bacon in inch squares and fry out., Remove bacon., Reserve grease., Clean the fry pan., Add 1 tablespoon of bacon fat to hot fry pan and add onions., Brown the onions until golden and translucent., Add more fat if needed., Add apples and cook until tender., Taste, if mixture is a bit sharp, add brown sugar., Pour apples/onions into a hot baking dish., Top w/ crumbled bacon., Cover& keep warm in oven until serving time.
Pork Chops Italiano
Category: world-cuisine
By lutzflcat

Flavorful, tender pork chops with Italian pizzazz.  Great served over noodles.

Ingredients:
1 teaspoon olive oil
2 cups sliced mushrooms
2 tablespoons olive oil
6  (3/4 inch thick) pork loin chops
2 cloves garlic, crushed
1 cup chopped onion
1 (14.5 ounce) can diced Italian tomatoes, undrained
1 teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
½ cup water, if necessary
1 large green bell pepper, cut in 6 pieces

Directions:
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside. Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 6 servings

Calories: 290
Fat: 17.6 g
Saturated fat: 5.1 g
Carbohydrates: 7.8 g
Sugars: 3.8 g
Dietary fiber: 2 g
Protein: 25.3 g
Cholesterol: 63 mg
Sodium: 339.1 mg
Easy Bake Oven Cheese Omelet


Ingredients:
egg, oregano, salt, pepper

Directions:
Preheat the Easy Bake Oven for 15 minutes., Spray 2 Easy Bake Oven pans with cooking spray., Scramble the egg in a bowl., Divide the egg between 2 pans., Sprinkle with oregano, salt and pepper., Sprinkle 2 teaspoons of the cheese on top of each egg., Bake for 15 minutes.
Veggie Chapati Roll-Up


Ingredients:
medium firm tofu, tahini, green pepper, scallions, parsley, tamari, cayenne pepper, nutritional yeast, fresh spinach leaves, alfalfa sprout, avocado, whole wheat tortillas

Directions:
Put tofu in a bowl, mash and mix with tahini, beat until very smooth.
Add veggies, parsley & Tamari (not the spinach, bean sprouts, or avocado].
Stir until thick.
Lay out your chapatis, spread a thin line of tahini down the center of each.
Top with 1/2 cup of this spread, spread evenly.
Add sprouts, spinach and a slice or so of avocado.
Roll up & serve.
Braised Celery
Category: side-dish
By Rayna Jordan

A simple but flavorful side dish I often serve with spicier grilled or roasted meats.

Ingredients:
1 bunch celery, cleaned and cut into 4 inch pieces
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons butter or margarine
1 cube chicken bouillon
1 cup boiling water
1 tablespoon minced fresh parsley

Directions:
Arrange the celery in a single layer on the bottom of a large skillet.  Season with salt and pepper. Dot with butter. Dissolve the bouillon cube in boiling water, and pour over the celery. Cover pan, and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Sprinkle with parsley before serving.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 4 servings

Calories: 75.7
Fat: 6.1 g
Saturated fat: 3.7 g
Carbohydrates: 4.5 g
Sugars: 2.2 g
Dietary fiber: 2 g
Protein: 1.2 g
Cholesterol: 15.4 mg
Sodium: 730.9 mg
The Best Mashed 'tatoes.


Ingredients:
potatoes, sour cream, milk, cream cheese, butter, salt

Directions:
Peel all potatoes and cut up into squares.
Put them into a pot of water, making sure they are totally covered by the water.
Cook on medium heat stirring every 10 minutes.
Once potatoes are fork tender, drain them and leave them in the same pot they were cooked.
Add butter and mash potatoes until butter is melted.
Next add the sour cream, milk, and cream cheese; mix in well.
Finally add your salt; combine, and your done!
Trust me these mashed potatoes are so good, people will be asking for more! :].
White Bean Dip With Oregano and Parmesan Cheese


Ingredients:
cannellini, olive oil, fresh parsley, parmesan cheese, fresh oregano, garlic clove

Directions:
Combine first 6 ingredients in processor.
Blend well until almost smooth.
Transfer to bowl.
Season dip with salt and pepper, to taste.
(Can be made 1 day ahead. cover; chill. Bring to room temperature before serving.] Place bowl with dip on platter.
Serve with breadsticks and vegetables.
Makes about 1 1/2 cups.
Air Fried Hot Dog and Bean Wrap


Ingredients:
flour tortillas, onions

Directions:
Lay on tortilla shells on a flat surface.
Spread 1/4 cup of the beans onto the center of the tortilla shell going the whole length.
Sprinkle each shell with 1 tablespoon of chopped onions over the beans.
Sprinkle 1 tablespoon of cheddar cheese over the onion bean mixture.
Lay the hot dog on top of ingredients you have put onto the tortilla shell.
Roll the hot dog up tightly.
Spray the bottom of the basket in the air fryer with buttered-flavored cooking spray.
Put the wrap into the basket seam side down.
Spray the tops of the tortilla's with butter-flavored cooking spray.
Cook in the air fryer at 375 degrees for ten minutes or until golden brown and cheese is melted and hot dog is heated thoroughly.
Shrimp, Spinach and Cheddar Omelet.


Ingredients:
eggs, fresh spinach, shrimp, sea salt, table salt, olive oil flavored cooking spray

Directions:
Turn your griddle on 250 degrees or convert to a skillet and allow it to heat up.
chop up spinach.
in a bowl mix the shrimp and a spoonful of the chop spinach.
spray the griddle with a little PAM or olive oil spray.
put shrimp mix on the griddle.
In 30sec flip the shrimp over.
while thats warming up. Scramble 3 eggs in a bowl. then pour mixture over your shrimp.
add a sprinkle of sea salt.and 3/4th's of your 1/4 cup of cheese over the eggs and shrimp.
allow the omelet to cook for 1 min or until it is able to be folded. Then tri-fold your egg. Once tri flip the omelet over.  press on it with your spatula. till its brown and the uncooked egg runs out.
Flip it again. the whole process should take about 5-8mins and both sides should be brownish.
Remove and Plate the omelet. sprinkle again with sea salt. top with the remainder of your cheese and the remainder of your chop spinach.  ENJOY!
Mongolian Meat Sticks


Ingredients:
hoisin sauce, dry sherry, soy sauce, sugar, pepper, fresh ginger, garlic clove

Directions:
Slice steak diagonally across grain into 1/8 inch thick strips.  Place in a large heavy-duty. zip lock plastic bag.  Set aside.
Combine hoisin sauce and remaining 8 ingredients; stir well.  Pour marinade over steak; seal bag securely. Marinate in refrigerator 8 hours, turning occasionally.  Meanwhile, soak wooden skewers in water for at least 10 minutes to prevent them from burning.
Thread steak onto 32 (6-inch] wooden skewers, discarding marinade.  Broil 3 inches from heat (with electric oven door partially opened] 2-3 minutes on each side or to desired degree of doneness.  You can dress these skewers up by adding toasted sesame seeds and presenting them with roasted chopped scallions.  If preferred, serve with a sauce of your choice.
Marinated Tomato Salad


Ingredients:
tomatoes, parsley, olive oil, cider vinegar, red wine vinegar, prepared mustard, garlic, sugar, salt

Directions:
Arrange tomatoes in serving bowl; sprinkle with parsley.
Combine remaining ingredients in a jar with tight fitting lid and shake well.
Pour over tomatoes.
Cover and refrigerate for 30 mins.
Joy's Easy Banana Bread
Category: breakfast-and-brunch
By Joy

This easy banana bread recipe is quick to prepare, and everyone always comes back for seconds!

Ingredients:
3  ripe bananas, mashed
1 cup white sugar
1  egg
¼ cup melted butter
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Combine bananas, sugar, egg, and butter together in a bowl. Mix flour and baking soda together in a separate bowl; stir into banana mixture until batter is just mixed. Stir salt into batter. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 9x5-inch loaf

Calories: 225
Fat: 5.4 g
Saturated fat: 3.1 g
Carbohydrates: 42.4 g
Sugars: 24.4 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 30.8 mg
Sodium: 398.8 mg
Chicken-asparagus Bake


Ingredients:
spiral shaped pasta, olive oil, red bell pepper, onion, garlic, ricotta cheese, monterey jack pepper cheese, eggs, fresh cracked pepper, chicken breasts, frozen asparagus cuts, fresh asparagus

Directions:
Preheat oven to 350°F
Heat oil in medium skillet over medium heat.
Add bell pepper, onion and garlic and cook and stir for 5 minutes.
Combine the ricotta cheese, soup, 1 cup pepper-jack cheese, eggs and black pepper in large bowl and mix well.
Stir in cut up chicken and asparagus.
Next stir in bell pepper mix and cooked pasta.
Spread in large, 13x9 casserole dish that has been oiled, and top with remaining cup of pepper-jack cheese.
Bake 35 - 40 minutes or until center is set and cheese is bubble and lightly browned.
Let stand 5 minutes before serving.
Cabbage & Corned Beef Soup


Ingredients:
olive oil, sweet onion, cabbage, fresh oregano, fresh basil, garlic, tomato paste, corned beef

Directions:
In a heavy, stock sized (4-6 qt] pot (enamled cast iron works well] over medium head, heat olive oil, then add onions. Sautee onions until almost tender (3-5 minutes].
Add cabbage, sautee with onions, stirring frequently, 10 minutes until onions and cabbage are tender.
Add garlic, basil, oregano, sautee 1 minute longer.
Add corned beef, tomato paste, and beef stock.
Stir until tomato paste is dissolved, heat over low heat for 15-20 minutes. Salt and Pepper to taste.
Big, Fat, Chewy Chocolate Chip Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, brown sugar, white sugar, vanilla extract, egg

Directions:
Preheat the oven to 325 degrees F (165 degrees C]. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.