xiaoxl/recipe_data huggingface dataset:
Squash Casserole (Charlotte's Barclay Cafeteria)


Ingredients:
squash, onion, salt, pepper, processed cheese, butter, margarine, plain flour, sugar, Splenda sugar substitute, eggs, milk

Directions:
Cook squash and onion, salted, in enough water to cover in saucepan until tender.
Drain well and mash.
Add cheese while still hot and stir until cheese melts.
Add butter.
Mix in flour, sugar and pepper.
Add eggs.
Stir in milk.
Pour into greased 9"x13" casserole.
Bake at 400 degrees for 45 minutes until center sets like egg custard.
Creole Chicken Alfredo


Ingredients:
oregano, thyme, cayenne, black pepper, sugar, cumin, garlic, salt, boneless skinless chicken breasts, butter, dry pasta, evaporated milk, sun-dried tomato paste, green onions, parmesan cheese

Directions:
Combine spices in a bowl, and toss with chicken pieces, with 1 teaspoon seasoning reserved.
In a large skillet, heat oil and butter over medium heat, add chicken pieces and cook until done, about 6-8 minutes.
Meanwhile, begin cooking pasta.
Add evaporated milk, tomato paste, seasoning and green onions to the chicken, and heat through, bring to a boil to thicken as desired.
Remove from heat and add the cooked pasta to the chicken and sauce.
Serve with the Parmesan & enjoy!
Boston Cream Pie


Ingredients:
milk, vanilla flavor instant pudding and pie filling mix, Cool Whip Topping, baker's unsweetened chocolate square, butter, powdered sugar, milk

Directions:
Cut cake into 2 layers with serrated knife.  Beat 1 cup milk and pudding mix with whisk 2 minutes.  Stir in whipped topping.  Let stand 5 minutes.
Stack cake layers on serving plate, spreading pudding mixture between layers.
Microwave chocolate and butter on high for 1 minute.  Stir until chocolate is melted.  Add sugar and 2 tablespoons milk; mix well.  Spread over cake.  Refrigerate 1 hour.  Refrigerate leftovers -- if there are any!
Ravioli Dolci (Sweet Ravioli)
Category: world-cuisine
By Justin Sinclair

These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.

Ingredients:
1 cup butter, softened
⅔ cup white sugar
1  egg, beaten
1 ½ teaspoons vanilla extract
¼ teaspoon almond extract
1 teaspoon grated lemon zest
2 ½ cups all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
½ cup cherry preserves
½ cup confectioners' sugar for dusting

Directions:
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets. Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.

Cook time: 10 mins
Total time: 10 mins
Yields: 64 cookies

Calories: 63.4
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 8.5 g
Sugars: 4.3 g
Dietary fiber: 0.2 g
Protein: 0.6 g
Cholesterol: 10.5 mg
Sodium: 31.9 mg
Kale With Chickpeas in Peanut Sauce


Ingredients:
diced tomatoes, low-sodium chickpeas, kale, onions, mushrooms

Directions:
Melt peanut butter in microwave. Mix in tomatoes and chickpeas and set aside.
Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Coat large sauté pan or pot (5 qt or more] with oil. Add onions and mushrooms and cook over medium heat, adding small amounts of water if needed to prevent sticking. Continue cooking until onions are soft.
Add kale with small amount of water and cook until wilted. You many need to add kale in batches if it won’t all fit. Add small amounts of water as needed to prevent sticking. Cook to desired doneness.
Add peanut mixture to kale and heat through, mixing thoroughly.
Raspberry Squares


Ingredients:
unbleached all-purpose flour, oats, sugar, light brown sugar, baking soda, salt, butter

Directions:
Pre-heat oven to 350 degrees, spray a 9x13" pan with nonstick cooking spray, you may also line the pan with foil with extra hanging over for easier removal, spray foil.
In mixer bowl, mix flour, oats, sugars, extract, baking soda, salt, and nuts at low speed until combined, about 30 seconds. With mixer running at low speed, add butter pieces; continue to beat until mixture is well-blended and resembles wet sand, about 2 minutes.
Transfer 2/3 of mixture to prepared pan and use hands to press crumbs evenly into bottom, bake until starting to brown, about 20 minutes.
Using rubber spatula spread preserves evenly over hot bottom crust; sprinkle remaining oat/nut mixture evenly over preserves; bake until preserves bubble around edges and top is golden brown, about 30 minutes, turn pan halfway through baking time.
Cool on wire rack then remove from pan using foil handles, cut into squares.
NOTE:
After reading the first reviews for this, I realized the jam I used is lower sugar than many jams (9 gms per TBLS] It would be worth it to find a type that isn't overly sweet or try adding a little lemon juice to cut the sweetness.
Bun Cha (Vietnamese Pork Meatball and Noodle Salad)


Ingredients:
sugar, water, ground pork, shallot, fish sauce, fresh ground black pepper, fish sauce, rice vinegar, brown sugar, water, garlic, lettuce, herbs

Directions:
In a small saucepan, combine the sugar with 3 tablespoons water and cook over high heat until a dark brown caramel forms, about 8 minutes. Remove from the heat and add 2 tablespoons cold water, swirling the pot.
In a large mixing bowl, combine the pork, shallot, fish sauce, caramel sauce, and pepper, and marinate in the refrigerator for 90 minutes to six hours.
Meanwhile, combine all ingredients for the sauce in a large mixing bowl.
When the pork is through marinating, remove from the refrigerator and shape into small patties, about 15 to 20 in all. Heat a charcoal grill or a broiler to high. Bring a pot of water to a boil and cook the noodles according to the directions on their package. Drain, then rinse under cold water to halt the cooking process.
Meanwhile, grill or broil the pork patties until fully cooked and slightly charred, about 4 minutes per side.
Spoon the sauce into four bowls, then place the pork patties over the sauce. Place the herbs and lettuce in one large communal bowl and the noodles into another large communal bowl. To eat, dip some of the noodles into the sauce and eat with the patties and herbs.
Mmmmm... Pumpkin Mousse


Ingredients:
vanilla flavor instant pudding and pie filling mix, ground cinnamon, fat-free evaporated milk, pumpkin, sugar

Directions:
Combine pudding mix and pie spice in a medium bowl., With whisk, add evaporated milk, mix until well blended., Add pumpkin, mix well., gently fold whipped topping into pudding mixture., Spoon into serving dishes., Top with additional whipped topping and pie spice, if desired., Serve immediately, or cover and refrigerate.
Yummy Soft Pretzels


Ingredients:
bread flour, sugar, salt, active dry yeast, water, water, baking soda, coarse salt

Directions:
In a large bowl Mix 2 cups of flour, sugar, salt and yeast. Add 11/2 cups warm water and the oil.  Beat with electric mixer on low speed for 1 minute scraping sides frequently. Beat on medium speed 1 minute  Stir in enough remaining flour to form a soft dough.
On a lightly floured surface, knead dough for 5 min or until dough is smooth and springy. Cover and rest for 10 minute.
Heat oven to 425°F
In a shallow bowl, mix 1 cup water with the baking soda, to make "pretzel wash".  Divide dough into 16 equal parts.  Roll each piece into 24 inch long ropes. Form into pretzel shapes or whatever shape you would like.  Dip into pretzel wash and place on greased cookie sheet and let rest for 5 minutes, or until fluffy or slightly fluffed (depending on how soft you want the pretzel].
Just before baking, brush with reserved pretzel wash and sprinkle course salt.
Other toppings:
Cinnamon-sugar-Brush hot pretzels with melted butter. Sprinkle with cinnamon and sugar mixture.
Parmesan-Herb Topping-  Mix 2 tbsp grated parmesan cheese, 1/2 tsp dried basil leaves and 1/4 tsp garlic powder.  Brush hot pretzels with melted butter and sprinkle with cheese mixture.
One tip I learned, after making this.  If you don't want the salt to dissolve during storage of the baked pretzels. Just bake them without the salt, then moisten them slightly and sprinkle with salt when you are ready to eat them. Otherwise, a few days in a zip lock bag will cause the salt to disolve. I learned this after first posting this. Had to come back to edit.
Date Pin Cookies


Ingredients:
dates, sugar, water, vanilla, brown sugar, shortening, eggs, all-purpose flour, baking soda

Directions:
Preheat oven to 350°F.
In a saucepan, cook dates, sugar and water.  Add vanilla.  Stir.  Let cool.
Meanwhile, in a bowl, sift all dry ingredients to make the dough.
Cut the shortening in small pieces.  Add to dry ingredients.  Knead with hands, without bringing it homogeneous.  Incorporate eggs to the mixture.  Let rest 30 minutes.
Roll the dough to 1/2 inch thick (it didn't mention on a floured surface, maybe it's better].
Spread the cool filling on the dough.  Roll.  Cut in slices of 1/2 inch thick.  Put on a baking sheet.  Cook in the oven for about 10 minutes.
Best Chicken Curry


Ingredients:
chicken, beef, chili powder, curry powder, ginger, paprika, garlic cloves, onion, tomatoes, cilantro, bay leaves, potato, carrot, coconut milk, sugar, salt, pepper, water

Directions:
Place chopped onions into a pan. Add in the 2 tbls of oil and cook on medium high heat until onions are transparent.
Once onions are transparent put in either diced chicken or beef and cook for 6 minutes.
Mix in the coconut milk and water with the onions and chicken.
Add the spices and veggies to the milk mixture.
Simmer for at least 20-30 minutes. Stirring occasionally.
Server over steamed Basmati rice.
Spicy Minced Pork Rice Porridge


Ingredients:
ground pork, oyster sauce, shallots, water, cornflour

Directions:
Cook rice in 1 and a half cups of water until it forms a almost thick texture (a good gauge is that you can still almost make out the grains of rice and the water is slightly thick].
Marinate minced pork with chilli sauce, sesami oil and oyster sauce.
Add corn flour to the minced pork mixture.
Leave for about 20 minutes.
Fry shallots in oil until fragrant.
Add minced pork and fry until the pork is no longer pink.
Add chilli padi.
Add half cup of water and the soya bean paste.
Continue to fry over a medium flame until half the water is gone.
Pour over rice porridge and serve.
Broccoli Salad


Ingredients:
mayonnaise, white vinegar, broccoli, cauliflower, purple onion, pecans, raisins, bacon bits

Directions:
Blend 2/3 cups mayo with 2 tbls white vinegar and set aside., chop broccoli and califlower into small bite size pieces., Add the purple onion, raisens and nuts., Add dressing to mixture and mix well., Add bacon bits and mix well.
Creamy Polenta With Mixed Greens


Ingredients:
sun-dried tomatoes, boiling water, yellow cornmeal, pepper, chicken broth, vegetable broth, water, olive oil, onions, red bell pepper, garlic cloves, parmesan cheese

Directions:
Combine tomatoes and boiling water.
Let stand 30 minutes, drain and chop.
Combine cornmeal and pinch of black pepper in saucepan.
Gradually add 3 cups broth and 1 cup water, stirring continually with a whisk.
Bring to a boil, reduce heat to medium and cook for 20 minutes, stirring frequently.
Remove polenta from heat and keep warm.
Heat a large skillet over medium high heat, add 1 tablespoon olive oil and saute onion and red pepper for about 10 minutes or until tender.
Add tomatoes and garlic, cooking for 1 more minute.
Add 1 cup broth and the greens.
Cover and reduce heat to low, cooking 15 minutes or until greens are completely tender.
Season with salt and pepper.
Spoon polenta into 4 plates and top with greens.
Sprinkle with Parmesan cheese.
Since I like things spicy, I add some crushed red pepper to this recipe, or just shake on your favorite hot sauce.
For Vegetarian use the vegetable broth only.
Fig and Banana Loaf
Category: bread
By MissV

This hearty loaf is a healthy rendition of the classical banana bread.  Serves as an excellent start to any day, and is great for an afternoon tea.  Figs can be substituted with dates or raisins.

Ingredients:
2  eggs
1 cup soy milk
½ cup firmly packed brown sugar
2 tablespoons olive oil
1 ⅓ cups mashed ripe bananas
2 ½ cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 cup dried figs, chopped

Directions:
Preheat an oven to 350 degrees F (175 degrees C).  Lightly grease two 8.5 x4.5 inch pans. Mix together the eggs, soy milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Divide batter into prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 2 - 8x4 inch loaves

Calories: 136.8
Fat: 2.5 g
Saturated fat: 0.5 g
Carbohydrates: 27.3 g
Sugars: 13 g
Dietary fiber: 3.6 g
Protein: 3.6 g
Cholesterol: 18.6 mg
Sodium: 206.2 mg
Spaghetti and Clams
Category: main-dish
By Cindy

A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Ingredients:
½ pound uncooked pasta
¼ cup butter
½ cup chopped onion
3  garlic cloves, peeled and chopped
2 (8 ounce) cans chopped clams, drained with juices reserved
¼ cup fresh parsley, minced
2 tablespoons olive oil
water
1 (3 ounce) package freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid. Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 558.2
Fat: 27.5 g
Saturated fat: 12.5 g
Carbohydrates: 34.2 g
Sugars: 1.5 g
Dietary fiber: 1.3 g
Protein: 42.2 g
Cholesterol: 126.1 mg
Sodium: 539.9 mg
Chef John's Chocolate Chip Cookies
Category: desserts
By Chef John

Crispy around the edges, chewy and chocolaty in the middle, and thin, oh so thin. My 'secret' formula has been adapted from Alton Brown's famous, 'The Thin' recipe, and is fairly foolproof. The only real variable is the baking time, since we all scoop slightly different amounts. And yes, of course you can add nuts to yours!

Ingredients:
2 ¼ cups all-purpose flour
1 ¼ teaspoons kosher salt
1 teaspoon baking soda
1 cup unsalted butter, very soft
1 cup white sugar
½ cup light brown sugar
1  large egg
2 tablespoons milk
1 ¼ teaspoons vanilla extract
2 cups semisweet chocolate chips

Directions:
Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation. Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips. Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper. Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

Prep time: 15 mins
Cook time: 12 mins
Total time: 2 hrs 27 mins
Yields: 32 cookies

Calories: 347.2
Fat: 18.3 g
Saturated fat: 11.2 g
Carbohydrates: 46.1 g
Sugars: 30.8 g
Dietary fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 42.3 mg
Sodium: 240 mg
Grilled Turkey Burgers With Couscous


Ingredients:
ground turkey, couscous, onions, Dijon mustard, soy sauce, lemon juice, tomato paste, white pepper, garlic powder

Directions:
Mix all ingredients together in a large bowl., Form into patties., Cook on grill until cooked through.
Chocolate Dipped Coconut Macaroons


Ingredients:
sugar, flaked coconut

Directions:
Heat the oven to 350°F.
Mix all the ingredients except the chocolate together in a bowl. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance].
Scoop the mixture with a small 1 to 1 1/2-inch ice cream scoop onto parchment lined cookie sheets, leaving 2 inches between the cookies. Bake until light golden, about 12 to 15 minutes. Let cool completely on the pans.
Remove from the pan and dip the bottoms in melted chocolate, then place back on the sheet tray to set up.
Chipotle Sloppy Joes


Ingredients:
onions, chipotle chiles in adobo, garlic, tomato paste, kosher salt, ground cumin, tomato sauce

Directions:
Heat oil in pan over medium-high heat.
Add onion and cook for 4 minutes until turning soft, stirring frequently.
Remove 1 teaspoon adobo sauce from can and set aside.
Remove 1 chipotle chile from can; chop and set aside.  Reserve remaining  chiles and adobo sauce for another use.
Add hamburger to pan with onions.  Cook until brown, stirring to crumble. Drain grease from pan.
Add garlic and continue to cook another 2 minutes.
Add reserved adobe sauce, reserved chile, tomato paste, salt, cumin and tomato sauce, stirring to mix.  Cook 3 minutes, stirring occasionally.
Serve on buns.
Hash Brown Crusted Stuffed Chicken Breasts #5FIX


Ingredients:
boneless skinless chicken breasts, cheddar cheese, seasoning salt

Directions:
Preheat oven to 375 degrees F. Rinse chicken breasts and pat dry. Remove any excess fat.
Using a sharp knife, cut a large pocket into the chicken breasts, cutting horizontally and lengthwise into the chicken, but not cutting through the back or sides.
Place the vegetables into a small bowl, add 1/2 cup of cheese and toss to mix. Divide mixture into 4 equal portions and put into the chicken pockets.
Use seasoned salt to sprinkle evenly over both sides of the chicken pieces.
In a small bowl, mix the Simply Potatoes® Shredded Hash Browns with 1 cup cheese. Use half of the mix to cover the bottom of a baking dish large enough to accommodate the 4 chicken breasts with no excess space between or around them. Lay the chicken breasts on top of the hash browns, then, using the remaining hash brown mixture, patting equal amounts onto the tops of each piece of chicken.
Bake 45 minutes, covering loosely with foil tent during the last 10-12 minutes, or when nicely browned. Turn oven to broil, remove foil, sprinkle remaining 1/2 cup cheese over the top and broil until cheese is melted, about 3-4 minutes. Serve either 1 piece each to 4 people, or cut in half and serve to 8.
Quickie Chicken Biscuit Pot Pie


Ingredients:
salt, pepper, dried thyme, Bisquick baking mix, milk, egg

Directions:
Combine vegetables, chicken, soup, salt, pepper and thyme; pour into a 9 inch deep-dish pie pan or a 2 quart casserole dish.
Combine biscuit mix, milk and egg; Pour over top.
Line oven rack with foil just in case of overflow.
Bake at 400* for 25-30 minutes.
Dundee Cake


Ingredients:
butter, brown sugar, eggs, flour, baking powder, ground cinnamon, ground cloves, ground nutmeg, sultanas, raisins, lemon, rind of, brandy

Directions:
Preheat oven to 325F degrees.
Grease a deep 8 inch round cake tine, line base and sides with greaseproof paper and then grease the paper.
Cream butter and sugar until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Sift flour, baking powder and the spices together and fold into the creamed mixture alternately with the remaining ingredients, until evenly incorporated.
Spoon into prepared tin, smooth surface, making a small dip in the centre.
Decorate top of cake mixture by pressing almonds in decreasing circles over the entire surface.
Bake for 2-21/4, or until skewer inserted in the centre comes out clean.
Remove from oven, cool in tin for 30 minutes, and then transfer to a wire rack to cool completely.
*Flavourwill improve if left in a cool place for up to 3 months.
Wrap in double layer of foil.
Russian Yeast Dough
Category: bread
By Anna_K.

Grandma's recipe for yeast dough for pirozhki, which are Russian buns stuffed with sweet or savory fillings. The dough can also be used for plain rolls or buns.

Ingredients:
2 cups lukewarm milk
2 tablespoons white sugar
1 ounce fresh yeast
3 tablespoons all-purpose flour, or more as needed
4  eggs, divided
3 tablespoons white sugar
⅔ cup melted butter
8 cups all-purpose flour
½ teaspoon salt

Directions:
Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes. Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary. Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours. Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes. Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes. Preheat oven to 475 degrees F (245 degrees C). Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 55 mins
Yields: 24 rolls of dough

Calories: 233.8
Fat: 6.8 g
Saturated fat: 3.8 g
Carbohydrates: 36.4 g
Sugars: 3.7 g
Dietary fiber: 1.2 g
Protein: 6.3 g
Cholesterol: 46.2 mg
Sodium: 106 mg
Black Bean Salad with Feta


Ingredients:
black beans, olive oil, red wine vinegar, fresh parsley, scallions, green pepper, feta cheese, tomatoes

Directions:
Combine black beans, oil, vinegar, parsley, and scallions and marinate a minimum of 1 hour.
(Overnight is best] Before serving add feta, tomatoes and green peppers.