xiaoxl/recipe_data huggingface dataset:
Magic Chocolate Milk Shakes ( Wendy's Frosty Copycat )


Ingredients:
sugar, vanilla

Directions:
Place all of the ingredients into the blender, including the oil and the non-stick spray.
Use less water for thicker milk shakes and more water for shakes that are easy on the blender motor. The blender should be about 3/4's full.
Place the lid on. Process for a full 2 minutes. Pour into cups and serve.
Variations:
Add 1 tablespoon of instant coffee for a mocha shake.
Add 1 very ripe banana for a chocolate banana shake.
Add a big spoonful of peanut butter for a decandent Chocolate Peanut Butter Shake.
Add a few broken red and white candy mints for a refreshing Chocolate Mint shake.
To make a vanilla Milk Shake, omit the cocoa powder, reduce the sugar to 1/2 cup and add 1 Tablespoon (yes a full tablespoon] of vanilla flavoring. For a french vanilla milk shake crack in an egg too.
*** Splenda can be used in this recipe. It is measure for measure.
Perfect Thai Fried Rice With Marinated Chicken
Category: main-dish
By natty's pantry

A perfect Thai-style fried rice. Easy and simple with great cilantro and garlic flavors. Serve with fresh cucumber and lime wedges, topped with cilantro and chile fish sauce.

Ingredients:
1 pound boneless chicken thighs, cut into 1/3-inch pieces across the grain
2 tablespoons light soy sauce
2 tablespoons brown sugar
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
¼ cup chopped onion
4 cloves garlic, chopped
2  eggs, beaten
3 tablespoons light soy sauce
1 teaspoon white sugar
1 teaspoon ground white pepper
4 cups leftover cooked rice
¼ cup thinly sliced green onions
¼ cup chopped cilantro

Directions:
Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight. Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes. Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes. Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute. Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.

Prep time: 25 mins
Cook time: 13 mins
Total time: 2 hrs 38 mins
Yields: 4 servings

Calories: 492.7
Fat: 17.2 g
Saturated fat: 4 g
Carbohydrates: 55.4 g
Sugars: 8.5 g
Dietary fiber: 1.3 g
Protein: 27 g
Cholesterol: 161.4 mg
Sodium: 1214.5 mg
Shrimp Cheese Ball
Category: appetizers-and-snacks
By Debbie

A great party treat.

Ingredients:
1 cup butter
½ cup minced garlic
1 small red onion, chopped
1 tablespoon Cajun seasoning
1 tablespoon cayenne pepper
1 tablespoon crushed red pepper flakes
1 pound uncooked shrimp, peeled and cut into pieces
1 ½ (8 ounce) packages cream cheese, softened
1 teaspoon liquid smoke flavoring
1 teaspoon lemon juice
½ cup chopped pecans
1 bunch fresh parsley, chopped
½ cup chopped pecans

Directions:
Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, Cajun seasoning, cayenne pepper, and red pepper flakes; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the shrimp.  Cook the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Drain and discard any excess grease. Set aside. Mix cream cheese, liquid smoke, and lemon juice in a large bowl. Stir in the shrimp and 1/2 cup of pecans, mixing until evenly distributed. Roll the mixture into a ball. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes. Mix the parsley with the remaining 1/2 cup of pecans in a bowl. Roll the cheese ball in the parsley mixture until the ball is covered. Cover and refrigerate the cheese ball until completely firm, about 2 hours.

Prep time: 20 mins
Cook time: 10 mins
Total time: 3 hrs
Yields: 12 servings

Calories: 357.7
Fat: 33 g
Saturated fat: 16.7 g
Carbohydrates: 6.1 g
Sugars: 0.9 g
Dietary fiber: 1.6 g
Protein: 11.6 g
Cholesterol: 129 mg
Sodium: 370.7 mg
Boeuf Bourguignon
Category: soups-stews-and-chili
By Anonymous

Can be served over rice or noodles.

Ingredients:
¼ cup vegetable oil
5  onions, sliced
2 pounds lean beef, cut into 1-inch cubes
1 ½ tablespoons all-purpose flour
¼ teaspoon dried marjoram
¼ teaspoon dried thyme
freshly ground black pepper to taste
1 cup dry red wine
½ cup beef broth
1 (8 ounce) package sliced fresh mushrooms

Directions:
Heat oil in a large, heavy skillet over medium heat. Add onions; cook and stir until tender, about 10 minutes. Transfer to a bowl. Cook and stir beef in the same skillet until browned, 1 to 2 minutes per side. Sprinkle flour, marjoram, thyme, and pepper over beef. Pour red wine and beef broth into the skillet; stir well. Reduce heat to low and simmer until beef is tender, 1 1/2 to 2 hours. Stir onions into the skillet. Add mushrooms. Cook, stirring, until mushrooms are tender and sauce is thick and dark brown, about 30 minutes.

Prep time: 20 mins
Cook time: 2 hrs 14 mins
Total time: 2 hrs 34 mins
Yields: 8 servings

Calories: 350.2
Fat: 20.7 g
Saturated fat: 6.5 g
Carbohydrates: 16.2 g
Sugars: 6.7 g
Dietary fiber: 2.8 g
Protein: 19.7 g
Cholesterol: 57.7 mg
Sodium: 97.3 mg
Debbie's Amazing Apple Bread
Category: bread
By Melissa Jennings Lake

I was given this recipe years ago by my friend Debbie. I've had it written down on a torn piece of paper for years and decided today that this recipe needs to be on AllRecipes. It is a moist, sweet, and delicious bread with a crispy crust.  By far my favorite bread recipe!

Ingredients:
2  eggs
2 cups white sugar
½ cup vegetable oil
2 teaspoons vanilla extract
2 cups apples, peeled and diced
2 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
½ teaspoon ground cinnamon, or more to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Beat eggs, sugar, vegetable oil, and vanilla extract in a mixing bowl; add apples. Mix flour, salt, baking powder, and cinnamon in a separate bowl; add to apple mixture and stir just until evenly combined into a thick batter. Pour batter into the prepared loaf pan. Bake in the preheated oven for 45 minutes. Cover loaf pan with aluminum foil; continue baking until a toothpick inserted into the center comes out clean, about 15 minutes more. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 1 loaf

Calories: 372.5
Fat: 12.2 g
Saturated fat: 2.1 g
Carbohydrates: 62.9 g
Sugars: 42.8 g
Dietary fiber: 1.3 g
Protein: 3.9 g
Cholesterol: 37.2 mg
Sodium: 412.4 mg
Tagliatelle With Parmesan and Courgettes (Zucchini)


Ingredients:
olive oil, garlic clove, courgettes, fresh basil, tagliatelle pasta noodles, parmesan cheese

Directions:
Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
Add the courgettes and toss for 2 minutes.
Add the lemon juice, salt pepper and most of the basil.
Cook for a few minutes.
Meanwhile cook the tagliatelle in boiling water until al dente.
Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen].
Serve with torn basil and sprinkle with parmesan.
Special Baked Bananas


Ingredients:
bananas, brown sugar, nutmeg, cinnamon, sherry wine, butter, coconut oil

Directions:
Preheat oven to 400 degrees.
Peel the bananas, split them in half lengthwise; place them in a buttered baking dish.
Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas.
Dot with coconut oil or butter.
Bake for 15 minutes;  baste them once or twice during baking.
Remove from oven.
Serve with a scoop of vanilla ice cream.
Easy Microwave Chocolate Cake
Category: desserts
By Laura

This is a quick and easy chocolate cake you can cook in the microwave in 2 minutes.  And it tastes great.  Really!  The consistency is dense and cakey.  It would go well with chocolate (or your favorite) chips, nuts, or served warm with hot fudge.  This cake, 'born' out of a pregnancy craving, worked out amazingly!

Ingredients:
3 tablespoons butter, softened
¼ cup white sugar
1  egg
1 teaspoon vanilla extract
¼ cup milk
½ cup all-purpose flour
2 tablespoons cocoa powder
¼ teaspoon baking powder
1 pinch salt

Directions:
Spray a medium microwave-safe bowl with non-stick spray and set aside. In a  mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl. Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

Prep time: 6 mins
Cook time: 2 mins
Total time: 8 mins
Yields: 2 servings

Calories: 433.1
Fat: 21.4 g
Saturated fat: 12.6 g
Carbohydrates: 53.8 g
Sugars: 27.1 g
Dietary fiber: 2.6 g
Protein: 8.6 g
Cholesterol: 141.2 mg
Sodium: 233.1 mg
Key Lime Frozen Yogurt


Ingredients:
"key lime juice"

Directions:
Whisk together all of the ingredients in a large mixing bowl until well blended.
Pour mixture into the freezer container of a 1 1 1/2 qt electric ice cream maker and freeze according to manufacturer's instructions  (Instructions and times vary with each machine].
Cover, and freeze until desired firmness.
Cranberry Salsa (Canned)


Ingredients:
tomatoes, onions, cider vinegar, water, canning salt, sugar, fresh cranberries

Directions:
1. Wash and rinse 6 pint canning jars and keep hot until ready to use.  Prepare lids according to manufacturer's instructions.
2.  Combine all ingredients in a very large kettle or dutch oven.  Bring to a boil; then reduce heat slightly and simmer mixture for 25 minutes, stirring occasionally to prevent scorching.
3.  Ladle hot mixture into clean, hot jars, leaving 1/4 inch head space.  Remove air bubbles and adjust head space if needed.  Wipe rims of jars with a damp paper towel; apply two-piece metal canning lids.
4.  Process 10 minutes in a boiling water canner (or recommended time for your altitude].
Roasted Sweet Potato Spears


Ingredients:
sweet potatoes, red pepper flakes, chili powder, salt, olive oil, lime juice, garlic clove, cayenne pepper, Dijon mustard, ground black pepper

Directions:
Preheat oven to 400°F.
In a large bowl, stir together all ingredients add potatoes and mix until evenly coated.
Place potatoes on baking sheet and bake 20 minutes.  Then turn cook for another 10 minutes.
Easy Chocolate Cake


Ingredients:
flour, sugar, sugar substitute, baking powder, chocolate soymilk

Directions:
Preheat oven to 400ºF. Grease a 9-inch round pan.
Combine dry ingredients.
Combine soy milk and oil and add to dry ingredients. Mix well.
Pour into prepared pan. Bake about 30-35 minutes (until a wooden pick inserted in the middle comes out clean.].
Cool in pan on wire rack for 30 minutes.
Turkey and Dressing Sous Vide (And Bonus Stock)


Ingredients:
lemon, rosemary, thyme, sage, garlic, olive oil, butter, salt, pepper

Directions:
Sharpen your knife.  Remove the neck and giblets from the bird.  Put them in a stock pot.
Cut off the leg and thigh (separately or attached].
Cut off the back, break it up and put it in the stock pot.
Cut each breast off the bone.  Best done with a boning knife.
Put any trimmings or extra parts in the stock pot.  Add seasonings to taste and cover with water.
Boil the bits and parts.
Place each breast and each thigh/leg qurarter in a vacuum seal bag with olive oil, lemon slice, rosemary twigs, garlic, thyme or whatever aromatics you prefer.
Vacuum seal.  If you don't have vacuum sealer, just use freezer bags and get as much air out as possible and seal.  Put in the fridge to hold.
I either throw the wings in the stock pot or seal them separately.
When the bits are done in the stock pot, use tongs to get our all parts and giblets.
I dice the giblets up and add to my favorite dressing recipe alog with some of the stock.
Place your dressing in a vacuum eal bag (or freezer bag] and take the air out.  Place it in the fridge with the turkey.
Pick all the meat off the bones and parts.  Throw the meat back in the stock pot and throw the bones away.  You now have quite a bit of soup stock to freeze or refrigerate for later.
Set you sous vide for 176 F and place your dark meat in for 12 hours.  I do this the night before.
The next morning set your sousvide for 145 F and add your white meat and dressing.  Let it go for 2-3 hours.  2 1/2 is what I do.
Your oven is free for all the other lovely things you are making.
When you are ready to take it all out.  Place the turkey and dressing packets in a large bowl.
If serving right away empty the dressing into a bowl.  I find it takes a bit of time before everything goes on as I will make gravy.  So I put the dressing in an oven OK bowl and place it in the oven to stay hot.  This way it gets a nice crust on it.
Empty the turkey out into the bowl with all the juices.  Use the juices to make your gravy.
Now you have a choice -- are you serving the meat with or without the skin.  If without, take the skin off and slice for serving.
If you want to serve it with skin either broil for 10-15 minutes or use a kitchen torch to get that lovely brown skin, then skice and serve.  If you take it off, save and finish it in a skillet later for a real treat.
Since you used the carcass to make your stock, there is almost nothing to clean up at the end.  So much easier.
If you have cooked this ahead of serving day, just reheat in 146F for an hour -- then finish under broiler is you want to do so.
Maple Syrup Cornbread (Vegan)


Ingredients:
maple syrup, canola oil, plain soymilk, whole wheat flour, baking powder, kosher salt

Directions:
Stir wet ingredients together.
In another bowl, whisk together dry ingredients.
Mix wet and dry together.
Pour into a greased 9x9 square pan.
Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes], until tester comes out clean.
Citrus Steak


Ingredients:
mushrooms, onions, green bell pepper, dry vermouth, lemon juice, Worcestershire sauce, mandarin oranges, black pepper, olive oil

Directions:
Cut swiss steak, onions and green bell pepper into strips., Heat olive oil in pan., add swiss steak, onions, green bell pepper and Mushrooms., Cover and Cook until steak is fully cooked., Add Worcestershire Sauce, Dry vermouth, lemon juice, and black pepper., cook for 10-15 minutes., Add Manderine oranges and cook until they separate in dish., Serve over rice or pasta.
Clove Cake--Mccall Cook Book Version


Ingredients:
cake flour, ground cloves, ground cinnamon, baking powder, baking soda, salt, raisins, butter, sugar, eggs, buttermilk

Directions:
Preheat oven to 350 degrees. Grease a 10-12 cup Bundt pan (I use Wilton's Cake Release and cakes slide out of their tin with ease!].
Sift 2 3/4 cups cake flour with the cloves, cinnamon, baking powder, baking soda, and salt into a medium-sized bowl. Set aside. Toss remaining 1/4 cup of flour with the raisins. Set aside.
In a large bowl, beat at medium speed the butter until light creamy. Gradually add the sugar, 1/2 a cup at a time, until light and fluffy, about 5 minutes.
Blend the beaten eggs into the sugar mixture at medium speed, scraping the sides down using a rubber spatula.
At low speed, alternately blend into the sugar-egg mixture the dry ingredients (in thirds] and the the buttermilk (in halves], beginning and ending with the dry ingredients. Beat ONLY until blended; stir in the floured raisins by hand.
Pour the batter into the prepared Bundt pan; bake at 60-65 minutes or until a cake tester or toothpick inserted in the center comes out clean.
Cool cake in pan, on wire rack, for 10 minutes. Gently loosen, with a dull knife, the edges of the cake; turn out cake onto a rack.  Cool completely, about an hour. This is a large, moist cake that keeps very well.
Serve plain, with a dusting of powdered sugar, an orange-flavoured glaze or orange-flavoured cream cheese frosting.
Salted & Spiced Brown Butter Rice Krispie Treats


Ingredients:
butter, marshmallows, coarse sea salt, cayenne pepper

Directions:
Spray an 8-inch square pan with non-stick cooking spray and set aside.
In a large heavy-bottomed pot, melt butter over low heat. Keep a close eye on the butter, stirring constantly, until it turns a light caramel color and begins to smell nutty.  Do not let the butter burn.  Add the marshmallows and stir until the marshmallows melt & the mixture is smooth.
Remove the pot from the heat and stir in the salt & pinch of cayenne pepper, followed by the Rice Krispies.  If your pot isn’t very big, I find that adding the cereal in two batches helps you not make as much of a mess on the floor!
Quickly turn the mixture into prepared pan and press into edges and corners using a piece of waxed paper.
Let cool, cut into squares and enjoy!
Zucchini Casserole


Ingredients:
zucchini, onion, tomatoes, green pepper, tomato sauce, cheddar cheese, ricotta cheese, oregano, dried chives, garlic powder, salt, pepper, parmesan cheese

Directions:
Grease a 3 quart casserole dish.
Mix ricotta cheese, oregano, chives, garlic powder, salt and pepper.  Set aside.
In order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture.
Repeat layers.
Top with crumbs and parmesan cheese.
Bake, covered, at 350 for 25 minutes.  Uncover and bake 10 minutes longer.
Exotic Fried Rice


Ingredients:
chicken breasts, coconut milk, coconut cream, lime, red chili pepper, basil, fish sauce, eggs, chives

Directions:
Add the rice to boiling water, then simmer for 15 minutes.
Let sit 5 minutes then fluff, Once cool, cover and chill overnight.
Put the chicken in a pan, add the coconut milk and cream, cilantro roots, lime zest and chile.
Bring to a boil then simmer 10 minutes, until chicken is tender.
Remove from heat, stir in the fresh basil and fish sauce.
Next heat the oil in wok.
Sir fry the rice for 3 minutes.
Pour in the egg and stir until well cooked.
Plate the rice, garnish with the chives and top with the chicken coconut sauce.
Enjoy.
Cocoa Halloween Cat Treats™


Ingredients:
butter, margarine, large marshmallows, miniature marshmallows

Directions:
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add KELLOGG'S® COCOA KRISPIES® cereal. Stir until well coated.
Using 1/2-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into ball. Decorate with candy to make cat eyes, nose, mouth, ears and whiskers. Best if served the same day.
MICROWAVE DIRECTIONS.
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note.
For best results, use fresh marshmallows.
1 jar (7 oz.] marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Grilled Chicken Salad


Ingredients:
chicken cutlets, honey, mustard, olive oil, fresh lemon juice, curry powder, salt, black pepper, lettuce, bamboo shoot, scallion, soy sauce, vinegar, sugar, fresh garlic

Directions:
Using a sharp knife cut 3-4 diagonal slits in each cutlet., Place onto a lined small baking pan., Combine marinade ingredients and pour over chicken cutlets., Place on oven rack 8-10 inches away from top., Grill for 10-12 minutes, turning every few minutes., Remove from oven, cover, and let sit for ½ hour., Combine salad ingredients., Combine all dressing ingredients well by hand., Pour over salad ½ hour before serving., When chicken is cool, cut into strips., Toss salad with dressing and chicken.
The Best, Fastest Whole Wheat Bread- That the Kids Will Love Too


Ingredients:
hot water, honey, egg, salt, powdered milk, lemon juice, whole wheat flour, vital wheat gluten, instant yeast

Directions:
Add ingredients in the order listed to bowl of Kitchen Aid or other heavy duty mixer.
Using a dough hook, mix well and add more flour if needed so that the dough cleans the sides of the bowl (dough should be slightly tacky].
Knead for 10 minutes.
Shape into 3 loaves. Add dough to sprayed loaf pans.
Cover with tented plastic or cloth and let rise for about 1 hour.
Preheat oven to 400 for the last half hour of rising. It is ready to go in the oven when the dough has risen just above the top of pan.
Turn oven down to 350 and bake for 25 to 30 minutes.
Gg's Baked Scallops


Ingredients:
butter, bay scallops, onion powder, garlic powder, paprika, dried parsley, garlic clove, parmesan cheese

Directions:
Preheat oven to 400 degrees.              Pour melted butter into a 2 quart oval casserole dish.                    Distribute butter and scallops evenly inside the dish.
Combine the bread crumbs, onion and garlic powder, paprika, parsley, garlic and Parmesan cheese.
Sprinkle this mixture over the scallops.
Bake in the oven until scallops are firm, and bread crumb mixture is lightly browned,about 15 minutes.
Chicken And Pepper Pasta


Ingredients:
fettuccine pasta, chicken, carrot, red capsicums, dried garlic, olive oil, salt, black pepper

Directions:
Shred chicken and apply salt and pepper to it., Shred capsicum and carrot thinly., Peel and crush garlic to a paste., Heat oil in a non-stick pan and saute chicken till it browns., Remove from pan., In the same pan, saute capsicum and carrot on low heat for 5 minutes., Add crushed garlic and saute for a minute., Add chicken and chicken stock and cook till chicken is tender., Meanwhile cook the pasta in boiling salted water until al dente., Drain well and toss with chicken and pepper., Season to taste and serve hot.
Danish Caramel Custard


Ingredients:
eggs, sugar, vanilla, brown sugar

Directions:
Preheat oven to 250°F.
Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
Add the cream and vanilla.
Melt enough brown sugar in some water to line the bottom of a baking dish.
Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle] in 250F oven.
Whip the other 6 egg whites with a little sugar until stiff but not dry.
Spread over the dish of custard.
Raise oven heat to 425°F.
Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.