xiaoxl/recipe_data huggingface dataset:
Cindy's Biscuits


Ingredients:
flour, baking powder, salt, butter, milk

Directions:
Mix flour and baking powder.
Cut in butter with fork or pastry cutter (or hands :].
Use a fork to beat in milk gradually to form a ball.
On a lightly floured surface, flatten dough to 3/4 inch.
Using a biscuit cutter or small rimmed glass dipped in flour, cut out biscuits.
Place biscuits on cookie tray or baking stone and bake at 425 for approx 8-10min (top will golden slightly].
Char Kroeung


Ingredients:
lemongrass, garlic cloves, shallot, galangal, kaffir lime leaves, turmeric, chilies, water, beef, chicken, fish sauce, sugar, salt, onion, red capsicum, roasted peanuts

Directions:
Blend all the paste ingredients in a blender until smooth.
Transfer the paste to a bowl, add the meat and mix well.
Heat the oil in large wok over medium heat.  Add meat, stirring well until browned.
Add fish sauce, sugar and salt and stir until the sauce is bubbling.
Add the onion wedges and cook, stirring, until soft and translucent.
Add the red capsicum and 6 tablespoons of roasted peanuts.  Stir for another minute, then remove from heat.
Sprinkle with remaining peanuts and serve with rice vermicelli noodles, lettuce, fresh mint and bean shoots.
Soft Buttermilk Cookies


Ingredients:
butter, sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, buttermilk, butter, confectioners' sugar, milk, vanilla extract, walnuts

Directions:
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
Combine flour, baking soda and salt; add to the creamed mixture alternately with buttermilk and mix well.
Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheets.
Bake at 375° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.
For frosting, combine butter, sugar, milk and vanilla in a mixing bowl; beat until smooth. Frost cookies; sprinkle with walnuts if desired.
Thai Curry Penne with Ginger -Tomato Chutney


Ingredients:
butter, onion, granny smith apple, garlic, curry powder, dry marsala, fish sauce, Thai red curry paste, unsweetened coconut milk, penne pasta, fresh basil, chutney

Directions:
Melt butter in heavy, large skillet over medium-high heat.
Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes.
Stir in curry powder.
Add Marsala.
Boil until liquid is slightly reduced, about 2 minutes.
Add stock, fish sauce, and curry paste.
Simmer until liquid is slightly reduced, about 5 minutes.
Add coconut milk; simmer until slightly thickened, about 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite.
Drain well.
Return pasta to pot.
Pour sauce over pasta.
Stir in crabmeat.
Season to taste with salt and pepper.
Transfer pasta to large bowl.
Sprinkle with basil.
Serve with chutney.
B-52 Cocktail
Category: drinks
By Allrecipes

This layered shot will, quite frankly, get you bombed.

Ingredients:
½ fluid ounce coffee-flavored liqueur (such as Kahlua®)
½ fluid ounce Irish cream liqueur (such as Bailey's®)
½ fluid ounce triple sec

Directions:
Pour coffee liqueur into a shot glass. Carefully pour in Irish cream liqueur so it floats on top. Pour triple sec on top so it floats as well, to create a three-layered drink.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 161.6
Fat: 0.1 g
Carbohydrates: 19.1 g
Sugars: 17.9 g
Sodium: 3.4 mg
Death by Peanut Butter Cake


Ingredients:
real butter, creamy peanut butter, eggs, water, real vanilla

Directions:
Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans.
1.	Cream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add ½ of the cake mix and ½ of the water mix well then add other ½ of cake mix and other ½ of water mix until just combined. ( don’t over beat].
2.	Bake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost (recipe below] when cool.
Death By Peanut Butter Frosting:.
½ cup real butter (softened].
1 tab. Crisco shorting.
4 oz cream cheese (softened].
¾ cup creamy peanut butter (Jif].
2 tea. Real vanilla extract.
2 cups confectioners’ sugar (I sift for smother results].
In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in ½ of confectioner’s sugar until mixed then beat in other ½ Frost cake
I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.
Peach and Pear Smoothie


Ingredients:
pears, apple, water

Directions:
Add the fruit and water to the blender., Blend until smooth and creamy, then serve.
Cherry and Spice Brownie Bites


Ingredients:
all-purpose flour, salt, ground ginger, ground cinnamon, ground cloves, unsalted butter, bittersweet chocolate, granulated sugar, light brown sugar, eggs, pure vanilla extract, orange, zest of, walnuts, dried cherries

Directions:
Center a rack in the oven and preheat to 325F degrees.  Line an 8" square baking pan with aluminum foil and butter the foil or use nonstick foil.
In a medium bowl, whisk together the flour, salt and spices.
Put a heatproof bowl over a saucepan of gently simmering water.  Put the butter in the bottom of the bowl, then add the chopped chocolates.  Heat, stirring occasionally, just until the ingredients are melted - don't get them so hot that the butter separates.  Remove the bowl from the pan.
Using a whisk, stir the sugars into the butter-chocolate mixture.  Add the eggs, one at a time.  Add the vanilla and the grated orange zest and whisk the mixture energetically.  Gently mix in the dry ingredients, stirring only until they are incorporated.  Switch to a rubber spatula and fold in the nuts and cherries.  Turn the batter into the prepared pan and even the top with the spatula.
Bake the brownies for about 25 minutes, or until the top no longer looks wet and a thin knife inserted into the center comes out clean.  Place the pan on a rack and cool to room temperature.
When the brownies are cool, turn them over onto the rack, peel away the foil, and invert them onto a cutting board.  Using a ruler and a long, thin knife, cut the brownies into 1"x1" bites.
Storage tips:  Wellpwrapped and uncut, the brownies will keep at room temperature for 4 to 5 days; cut, they will keep for about 3 days.  They can be frozen for up to 2 months.
Pecan Pie Squares


Ingredients:
all-purpose flour, sugar, salt, butter, brown sugar, light corn syrup, egg, pecans, vanilla

Directions:
Preheat oven to 350 degrees F., Combine flour, sugar and salt in a medium bowl., Cut in the butter with a pastry blender until mixture resembles coarse meal., Lightly spray an 8-inch square baking pan with cooking spray., Firmly press flour mixture evenly into bottom of an 8 inch square baking pan., Bake at 350 degrees for 20 to 25 minutes or until lightly browned., Combine brown suar and corn syrup in a medium saucepan., Over medium heat, bring to a boil  stirring gently., Combine egg and egg whites in a medium bowl., Stir one-fourth warm syrup mixture into eggs., Add to remaining warm syrup mixture., Stir in pecans and vanilla., Pour mixture over crust., Bake at 350 degrees for 30 minutes or until set., Remove from oven and let cool completely., Cut into 16 squares.
Overnight Bacon Brunch Casserole
Category: breakfast-and-brunch
By Bloughmag70

A hearty overnight bacon breakfast casserole that is sure to please everyone for breakfast or brunch. This make-ahead breakfast casserole recipe can be prepped all the night before, and contains the classic breakfast favorites--eggs, bacon, cheese, and brioche.

Ingredients:
12 slices brioche, cut into 1-inch cubes
½ pound bacon, cut into 1/2-inch pieces, or more to taste
½ medium onion, finely chopped
1  green bell pepper, diced  (Optional)
8 medium eggs, or more to taste
1 ¼ cups milk
1 cup grated Cheddar cheese
1 teaspoon mustard powder
½ teaspoon ground black pepper
½ teaspoon salt

Directions:
Grease a 9x13-inch pan. Layer brioche cubes evenly in the prepared pan. Cook the bacon in a skillet over medium heat, stirring occasionally, until it is cooked through, about 10 minutes. Remove from heat, including any rendered bacon fat, and allow to cool slightly, about 5 minutes. Heat a small amount of bacon fat in the same skillet over medium-high heat. Saute onion and bell pepper until soft, 5 to 7 minutes. Meanwhile, beat eggs in a large bowl. Mix milk, Cheddar cheese, mustard powder, pepper, and salt into the beaten eggs. Mix in bacon and onion-bell pepper mixture when done. Carefully pour the egg mixture over the brioche bread cubes and give it a gentle stir so everything is evenly distributed. Gently press the cubes into the egg mixture as needed, so all the bread cubes are sitting in the liquid. Cover and refrigerate for 8 hours, to overnight. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven on the middle rack until set, the top is browned, and a toothpick inserted into the center of the casserole comes out clean, 45 to 55 minutes. Remove from the oven and allow to cool slightly before serving, 5 to 10 minutes.

Prep time: 10 mins
Cook time: 1 hr
Total time: 9 hrs 20 mins
Yields: 1 9x13-inch casserole

Calories: 330.6
Fat: 18 g
Saturated fat: 6.4 g
Carbohydrates: 25.4 g
Sugars: 6.3 g
Dietary fiber: 1 g
Protein: 16.5 g
Cholesterol: 215.9 mg
Sodium: 621.9 mg
Chewy Chocolate Cookies


Ingredients:
granulated sugar, granulated sugar, unbleached all-purpose flour, baking soda, table salt, dark corn syrup, vanilla extract, unsalted butter, dark brown sugar, bittersweet chocolate

Directions:
Preheat oven to 375 degrees. Line a large (18- by 12-inch] baking sheet with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate.
Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes].
Divide dough into 16 equal portions; roll between hands into balls about 1 1/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart. Bake until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone], 10 to 11 minutes. Do not overbake.
Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.
Peach Pattycakes


Ingredients:
sugar, sugar, lemon juice, flour, baking powder, salt, unsalted butter, heavy cream

Directions:
Preheat the oven to 400°F  In a large bowl, combine the peaches, 2 teaspoons sugar and the lemon juice.  Let stand for 15 minutes.
In a large bowl, whisk together the flour, 1/4 cup sugar, the baking powder and salt.  Using your fingers, rub the butter into the flour mixture until it resembles coarse crumbs.  Measure out 1 1/2 tablespoons cream and set aside; stir the remaining cream into the flour mixture until just combined, then gently fold in the peach mixture and any juices.
On a lightly floured work surface, pat the dough into a 6-by-9-inch rectangle.  Using a 3-inch round cookied cutter, cut out 6 rounds; combine the scraps and cut out 2 more rounds.  Transfer the rounds to a parchment-paper-lined baking sheet.  Brush with the reserved cream and top with the remaining 2 teaspoons sugar.
Bake the rounds until golden-brown, 20 to 25 minutes.  Let cool on the baking sheet.
Yellow Curry Chicken with Jasmine Rice
Category: world-cuisine
By Matt

This is a mix of several different recipes to create a hybrid of Thai and Indian curry chicken. It has a bit of a kick to it, but is a very tasty kick of spice. There is also a layer of sweetness, which gives it a good mix of sweet and hot. Served over jasmine rice added another dimension to the flavor.

Ingredients:
1  potato, peeled and cubed, or more to taste
3 cups water
1 ½ cups jasmine rice
1 tablespoon peanut oil, or more to taste
1 tablespoon red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
½ (14 ounce) can light coconut milk
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon paprika, or more to taste
¼ teaspoon ground cumin, or more to taste
¼ teaspoon salt
1  skinless, boneless chicken breast half, cut into cubes
½ cup chicken stock
½  sweet onion, diced
¼  green bell pepper, diced
¼  yellow bell pepper, diced
¼  red bell pepper, diced
1  carrot, diced
3 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon yellow curry powder
1  bay leaf
½ cup frozen peas

Directions:
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 10 to 15 minutes. Drain. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic until fragrant, about 1 minute. Stir coconut milk into curry paste mixture until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes. Stir chicken stock, potatoes, onion, green bell pepper, yellow bell pepper, red bell pepper, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas to mixture; cover skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 6 servings

Calories: 319.1
Fat: 7.4 g
Saturated fat: 2.4 g
Carbohydrates: 56.1 g
Sugars: 7.2 g
Dietary fiber: 3 g
Protein: 10.6 g
Cholesterol: 10.1 mg
Sodium: 742.8 mg
Station (Not Ranch ;-) )dressing


Ingredients:
mayonnaise, buttermilk, parmesan cheese, dried parsley, dried dill weed, paprika, black pepper, cayenne pepper, dried thyme

Directions:
Mix all ingredients together., Refrigerate 2 hours before using for flavours to blend.
Angel's Chat (Papo De Anjo)


Ingredients:
sugar, water

Directions:
Beat the yokes in a mixer until they double in volume. Grease cupcake pans and split the mix into 24 equal parts. Bake for a few minutes at 350<U+2109>, take it out of the pan still warm.
In a sauce pan slow boil the water and the sugar until it thickens. Dunk each chin until it's soaked and move it to a bowl. Cover the bowl with the remaining syrup.
Dianne's Cranberry Sauce


Ingredients:
fresh cranberries, sugar, water, orange, ground cloves, crushed pineapple, walnuts, ground cinnamon

Directions:
Wash cranberries and set aside., Bring sugar and water to a boil., Add cranberries, oranges and cloves., Simmer over a high flame, stirring frequently, until berries pop open., Add crushed pineapple, walnuts and cinnamon, and blend., Cool and serve., Enjoy!
The Best Baked Ziti
Category: world-cuisine
By Chef John

I am half Italian, was raised eating the finest Italian-American cuisine, and have filmed almost 2000 recipe videos, so when you consider all of those facts, it seems incredible that I have never posted a video for baked ziti. Hopefully I make up for that long wait by posting what I think is the best version of it.

Ingredients:
¾ pound hot Italian sausage
¾ pound sweet Italian sausage
2 tablespoons olive oil
1 large yellow onion, diced
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
2 (24 ounce) jars prepared marinara sauce
2 cups water
1 (16 ounce) package ziti pasta
1 drizzle olive oil
1 ½ cups whole-milk ricotta cheese
8 ounces mozzarella cheese, cut into small cubes
1 cup grated Pecorino Romano cheese
1 teaspoon chopped flat-leaf (Italian) parsley, or to taste

Directions:
Cut down the length of each sausage with a sharp knife. Remove and discard casings. Heat olive oil in a large saucepan set over high heat. Add sausages and onion. Cook, stirring occasionally and breaking up with a spatula, until the sausage begins to brown, and the onion turns translucent, 5 to 7 minutes.  Add oregano, thyme, and rosemary and cook for 1 minute more. Pour in marinara sauce. Pour 1 cup water into each jar to rinse out remaining sauce; add to the saucepan. Stir together and bring sauce to a simmer. Reduce the heat to medium-low, and let simmer, stirring occasionally, for 1 hour. Taste for seasoning and adjust if needed. Turn off heat and reserve until needed. Before using, skim any excess fat that rises to the surface. While sauce simmers, bring a large pot of generously salted water to a boil. Add ziti and cook, stirring occasionally, for 1 or 2 minutes less than the directions on the package call for, about 8 minutes. Drain well and transfer into a large mixing bowl. Carefully add the meat sauce and stir until thoroughly combined. Let rest for 5 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large 9x15-inch or 9x13-inch casserole dish with a drizzle of olive oil. Use a slotted spoon to transfer half of the pasta and sauce mixture to the prepared dish, then use a spatula to even out into a uniform layer. Top with 1/2 of the ricotta cheese, 1/2 of the mozzarella cheese, and then 1/2 of the grated Pecorino Romano cheese, being sure to distribute evenly. Top with the rest of the pasta and sauce mixture and give the pan a little shake to settle the sauce. Repeat the cheese application. Bake in the center of the preheated oven until the cheese is melted and the casserole is piping hot, 30 to 35 minutes. Remove from the oven and let cool 10 to 15 minutes before serving. Top with parsley.

Prep time: 20 mins
Cook time: 1 hr 45 mins
Total time: 2 hrs 20 mins
Yields: 10 servings

Calories: 627.1
Fat: 29.5 g
Saturated fat: 11.9 g
Carbohydrates: 58.1 g
Sugars: 14.4 g
Dietary fiber: 5.3 g
Protein: 30.8 g
Cholesterol: 71.8 mg
Sodium: 1380.1 mg
People Puppy Chow


Ingredients:
unsalted butter, creamy peanut butter, powdered sugar

Directions:
In extra-large microwave safe bowl, place chocolate chips and butter.
Microwave on medium for 3 minutes.
Stir well to combine and add peanut butter and microwave on medium for 3 minutes.
Stir well to combine and microwave on medium for 3 minutes.
Stir in entire box of Crispix cereal and stir well to coat each piece.
In large brown bag (grocery sack] place 1/2 of the powdered sugar that has been divided. Add coated cereal mixture and top with remaining 1/2 of original divided powdered sugar.
Shake well to coat and add remaining powdered sugar as need until all pieces are broken apart and coated with powdered sugar.
Store in air tight container for up to 1 week.
Cream of Broccoli Soup


Ingredients:
broccoli, butter, onions, celery, garlic clove, flour, milk, chicken broth, marjoram, thyme, tomatoes

Directions:
Trim broccoli and cut into one-half inch thick slices., Steam in salted water until tender., In large sauce pan, melt butter and saute onions, celery and garlic until brown., Stir flour gradually into butter mixture., Add milk slowly, then add chicken broth and herbs., Stir over low heat until soup thickens and boils., Add broccoli, salt and pepper., Serve hot., Top with almond slivers, cheese or chopped tomato, if desired.
Creamy Lower Fat Mac & Cheese


Ingredients:
macaroni noodles, skim milk, butter, flour, ground mustard, garlic powder, onion powder, cayenne pepper, Velveeta reduced fat cheese product, sharp cheddar cheese

Directions:
Cook pasta in salted water, drain and set aside.
Mix the flour into the butter making a thick paste.
Add the milk into a large pan and bring to a simmer, add flour paste.
Whisk paste into milk until dissolved.  It will thicken once it comes to a boil.
Add in seasonings and salt and pepper.
Add in shredded cheese and stir to melt.
Add in the cubed cheese and stir until melted.
Taste for seasoning, and enjoy!
If you like the texture of the crunchiness that you would get from baking, take panko bread crumbs and butter and cook in a pan until olden brown.  Sprinkle on top.
Boarding House Lemon Pecan Bread


Ingredients:
butter, sugar, eggs, flour, baking soda, salt, buttermilk, lemons, oranges, pecans, sugar

Directions:
CREAM BUTTER AND SUGAR.
BEAT IN EGGS.
ADD DRY INGREDIENTS WITH BUTTERMILK.
ADD LEMON AND ORANGE RIND AND JUICE FROM 2 LEMONS.
CHOP PECANS AND STIR INTO BATTER.
POUR INTO 4 GREASED LOAF PANS.
BAKE 350 DEGREES FOR 1 1/4 HOURS.
Glaze;.
Mix remaining sugar with juice from 2 lemons.
Glaze bread while warm.
Potato, Sausage and Egg Breakfast Casserole
Category: trusted-brands-recipes-and-tips
By Pam Cooking Spray

An easy breakfast recipe of shredded hash brown potatoes, Egg Beaters®, sausage, red bell pepper and Cheddar cheese baked together.

Ingredients:
1  serving PAM® Original No-Stick Cooking Spray
1 (16 ounce) container Egg Beaters® Original
½ cup fat free milk
¼ teaspoon garlic salt
4 each frozen Banquet® Brown 'N Serve™ Turkey Sausage links, sliced
2 cups refrigerated shredded hash brown potatoes
½ cup chopped red bell pepper
½ cup shredded sharp Cheddar cheese

Directions:
Preheat oven to 350 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside. Combine Egg Beaters®, milk and garlic salt in large bowl. Add sausage, potatoes, bell pepper and cheese; stir to combine. Place mixture in dish. Bake 45 minutes or until knife inserted in center comes out clean. Cool slightly before serving.

Total time: 1 hr
Yields: 4 servings

Calories: 264.1
Fat: 14.3 g
Saturated fat: 6.6 g
Carbohydrates: 18 g
Sugars: 2.2 g
Dietary fiber: 1.5 g
Protein: 23.8 g
Cholesterol: 39.5 mg
Sodium: 646.2 mg
Watermelon Agua Fresca- Sandia


Ingredients:
water, sugar, watermelon, lime, juice of

Directions:
Combine the water and sugar to taste in a saucepan and boil until the sugar dissolves. Cool.
Peel the watermelon, remove as many seeds as possible, and mash with a potato masher (or pulse in a food processor] until the fruit is fairly smooth. Add the water and lime juice. Taste and adjust  with more sugar, lime, or water as desired. Serve over ice.
Macaroni 'n' Appenzeller Cheese With Creme Fraiche


Ingredients:
elbow macaroni, garlic cloves, shallot, Appenzeller cheese, creme fraiche, nutmeg, salt, cracked black pepper, unsalted butter, fresh parsley

Directions:
Cook the elbow macaroni in boiling salted water until al dente. Drain and set aside. *Important*: Reserve 1 cup of the pasta liquid.
Return the hot, cooked pasta to the pot. Toss with the garlic, shallot, shredded cheese, creme fraiche, nutmeg, salt, pepper and butter. Heat should be on low but no higher to avoid burning the cheese.
Ladle in approximately 1/4 cup of the pasta cooking liquid, tossing ingredients gently.
If the cheese does not melt right away, increase heat to medium for a few moments. The cooking liquid will help create a light, saucy coating of cheese for the pasta. Most importantly, be extra careful not to burn the ingredients!
If the pasta seems dry, ladle in a bit more liquid, only 1/4 cup at a time, until the macaroni is creamy but not watery.
Transfer to pasta platter and serve hot.
Garnish with fresh minced parsley if desired.