xiaoxl/recipe_data huggingface dataset:
Amaretto Chunk Cookies


Ingredients:
flour, baking soda, baking powder, salt, butter, brown sugar, granulated sugar, eggs, amaretto liqueur, sweetened flaked coconut

Directions:
Preheat oven to 375 degrees F.
Combine four, baking soda, baking powder and salt. Set aside.
In a large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut and almonds.
Drop dough by heaping measuring spoons on large, ungreased cookie sheets. Bake 10-12 minutes or until golden around edges.
Divinity
Category: desserts
By Cathy

White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.

Ingredients:
2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2  egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts  (Optional)

Directions:
Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose). Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Yields: 4 dozen (approximately)

Calories: 67.4
Fat: 1.1 g
Saturated fat: 0.1 g
Carbohydrates: 14.9 g
Sugars: 12.4 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 5.2 mg
Avocado Toast With Grapes and Radishes


Ingredients:
avocado, radish, grapes, honey, extra virgin olive oil, red pepper flakes

Directions:
Spread the mashed avocado onto the toast. Top with radish and grape halves.
Drizzle with honey and olive oil. Season with red pepper flakes, salt and pepper.
Apple Peanut Butter Sandwich


Ingredients:
brown sugar, cinnamon, peanut butter, vanilla, apple, butter, water

Directions:
Step 1: Cut the thin slices of cored apple.
Step 2: In a saucepan, add 1 tbsp butter, water, sugar and cinnamon, and stir well.
Step 3: Add apple slices and toss well, so that the liquid mixture is coated nicely.
Step 4: Heat the pan covered until apple slices become soft and crispy.
Step 5: Add vanilla, then again toss well. Keep apple slices aside.
Step 6: Spread peanut butter over the two pieces of bread and place apple slices on one buttery side of the bread.
Step 7: Keep the other piece of bread with peanut butter side down on the top of apples.
Step 8: Cook the sanwich on both side with butter in a pan.
Step 9: Serve hot.
Beef Pho
Category: soups-stews-and-chili
By LETT101

Authentic South Vietnamese Style Pho. A comforting richly seasoned beef broth is ladled over rice noodles and thinly sliced beef. Add hot sauce and plum sauce to taste and top with cilantro, basil, lime juice and bean sprouts.

Ingredients:
5 pounds beef knuckle, with meat
2 pounds beef oxtail
1  white (daikon) radish, sliced
2  onions, chopped
2 ounces whole star anise pods
½  cinnamon stick
2  whole cloves
1 teaspoon black peppercorns
1 slice fresh ginger root
1 tablespoon white sugar
1 tablespoon salt
1 tablespoon fish sauce
1 ½ pounds dried flat rice noodles
½ pound frozen beef sirloin
Sriracha hot pepper sauce
hoisin sauce
thinly sliced onion
chopped fresh cilantro
bean sprouts (mung beans)
sweet Thai basil
thinly sliced green onion
limes, quartered

Directions:
Place the beef knuckle in a very large (9 quart or more) pot. Season with salt, and fill pot with 2 gallons of water. Bring to a boil, and cook for about 2 hours. Skim fat from the surface of the soup, and add the oxtail, radish and onions. Tie the anise pods, cinnamon stick, cloves, peppercorns and ginger in a cheesecloth or place in a spice bag; add to the soup. Stir in sugar, salt and fish sauce. Simmer over medium-low heat for at least 4 more hours (the longer, the better). At the end of cooking, taste, and add salt as needed. Strain broth, and return to the pot to keep at a simmer. Discard spices and bones. Reserve meat from the beef knuckle for other uses if desired. Bring a large pot of lightly salted water to a boil. Soak the rice noodles in water for about 20 minutes, then cook in boiling water until soft, but not mushy, about 5 minutes. Slice the frozen beef paper thin. The meat must be thin enough to cook instantly. Place some noodles into each bowl, and top with a few raw beef slices. Ladle boiling broth over the beef and noodles in the bowl. Serve with hoisin sauce and Sriracha sauce on the side. Set onion, cilantro, bean sprouts, basil, green onions, and lime out at the table for individuals to add toppings to their liking.

Prep time: 30 mins
Cook time: 6 hrs
Total time: 6 hrs 30 mins
Yields: 6 servings

Calories: 1314
Fat: 35.7 g
Saturated fat: 13.8 g
Carbohydrates: 101.6 g
Sugars: 2.2 g
Dietary fiber: 3.3 g
Protein: 139.3 g
Cholesterol: 484.6 mg
Sodium: 2101.2 mg
Coconut-Crusted Tilapia (Paleo)
Category: seafood
By RACH7H

Serve with green veggies.

Ingredients:
2 tablespoons coconut oil
¾ cup unsweetened flaked coconut
½ cup coconut flour
sea salt to taste
3  eggs, beaten
4 (4 ounce) fillets tilapia fillets, or more as needed

Directions:
Heat coconut oil in a skillet over medium-high heat. Mix unsweetened coconut, coconut flour, and salt together on a plate. Brush egg over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any coconut that hasn't stuck can fall away. Place the coated fillets onto a plate while breading the rest; do not stack. Fry fillets in the hot oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

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

Calories: 340.4
Fat: 23.5 g
Saturated fat: 17.7 g
Carbohydrates: 4.4 g
Sugars: 1.6 g
Dietary fiber: 2.8 g
Protein: 28.9 g
Cholesterol: 180.5 mg
Sodium: 188.7 mg
Salad Dressing


Ingredients:
sugar, Dijon mustard

Directions:
Mix all ingredients together., Refrigerate until ready to use.
Deli Hero Sandwich


Ingredients:
mayonnaise, yellow mustard, red onion, horseradish, ham, black pepper, mozzarella cheese, lettuce leaf

Directions:
Slice the loaf of bread in half lengthwise.
Scoop out the soft bread center, save or discard.
In a bowl, combine mayo, yellow mustard, minced onion and horseradish.
Spread mixture onto halves of bread.
Layer the remaining ingredients on the bottom half of the bread.
Sprinkle with black pepper.
Cover with the top half of bread, pressing gently with hands.
Wrap in plastic wrap; chill for 30 minutes (or longer].
Cut into thick slices, secure each slice with a long toothpick and serve.
Delicious!
Watermelon Ice Pops
Category: desserts
By Mama Alanna

Cool and refreshing, with no artificial colors or flavors! If you don't have ice pop molds, you can use paper cups and wooden sticks.

Ingredients:
1 ½ cups watermelon, seeded and diced
½ cup water
1 tablespoon honey
1 tablespoon fresh lemon juice
1 tablespoon white sugar

Directions:
Blend watermelon, water, honey, lemon juice, and sugar together in a blender until smooth. Pour mixture into ice pop molds and freeze until solid, about 2 hours. Run hot water over ice pop molds for a few seconds to unmold.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 6 ice pops

Calories: 30.7
Fat: 0.1 g
Carbohydrates: 8.1 g
Sugars: 7.4 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 1.1 mg
Peasant Soup (Like Olga's)


Ingredients:
ground lamb, onion, celery, quick-cooking barley, diced tomatoes, vegetable broth, garlic cloves, zucchini, bay leaf, thyme, Greek oregano, dried parsley

Directions:
In a large pot, brown lamb, onion and celery only until lamb is no longer pink., Drain off fat., Add tomatoes, garlic, bay leaf and broth., Bring to a boil., Add Quick barley, zucchini, frozen vegetables, thyme, oregano, and parsley., Then reduce to simmer for 30 minutes., Salt and pepper to taste., Serve with toasted pita bread triangles.
Chicken Piccata


Ingredients:
whole chickens, salt, pepper, poultry seasoning, dried basil, dried rosemary, lemon

Directions:
Preheat oven to 425°F.
Rinse chickens and dry.
Cut chicken in half, along the breastbone.
Cut away wing tips and backs (can be used in a soup or stock later].
Arrange chicken halves in a backing pan, skin side down.
In small bowl, combine seasonings and sprinkle chicken with half the seasoning mixture.
Bake chicken covered for 30 minutes.
Remove and turn chicken skin side up, and sprinkle with the remaining seasonings.
Bake uncovered for 20 – 30 minutes
Serve each chicken portion with a lemon quarter.
Grilled Pork Tenderloin
Category: meat-and-poultry
By Cathy Christensen

This is one of my family's favorites. This pork recipe is always tender and juicy. Serve with additional barbeque sauce for dipping.

Ingredients:
2 (1 pound) pork tenderloins
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup barbeque sauce

Directions:
Prepare grill for indirect heat. Season meat with garlic powder, salt, and pepper. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes. Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C). Allow pork to rest for 10 minutes. Slice pork, and serve with additional barbeque sauce for dipping.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 6 servings

Calories: 196.7
Fat: 3.7 g
Saturated fat: 1.2 g
Carbohydrates: 15.7 g
Sugars: 11 g
Dietary fiber: 0.4 g
Protein: 23.5 g
Cholesterol: 65.5 mg
Sodium: 905.2 mg
Potato & Bacon Soup - Weight Watchers (Ww)


Ingredients:
russet potatoes, scallion, garlic, reduced-sodium chicken broth, salt, cayenne, parsley

Directions:
Coarsely chop the baked potatoes and set aside.
Cook the bacon in a soup pot until crisp and set aside, leave 1 teaspoons drippings in the pan.
Add 1/2 the scallions & garlic to drippings and sautee until soft.
Add broth, salt, cayenne, and chopped potatoes, mash some of the potatoes against the side of the pan w/ a wooden spoon or w/ a potato masher.
Bring to a boil, reduce heat to simmer and cook 2-3 moremonites.
Add in half-and-half and parsley, return to simmer.
Serve w/ remaining green onions & crumbled bacon on top.
Cream of Tomato Soup With Acini Di Pepe


Ingredients:
butter, onion, carrot, Italian-style tomatoes, chicken broth, heavy cream, acini di pepe pasta, salt, fresh ground black pepper

Directions:
Heat butter in a large saucepan.  Add the onion and carrot; saute until tender about 5 minutes.  Set a food mill over the saucepan and puree the tomatoes.  (I just usually put in blender or food processor and puree].  Add the chicken broth.  Heat to simmering.
Heat the cream in a small saucepan until simmering; gradually whisk into the tomato mixture; DO NOT BOIL.
Add the acini di pepe and heat through.  Add salt to taste.
Sprinkle each serving with plenty of black pepper.
Chicken Alfredo in Slow Cooker


Ingredients:
boneless skinless chicken breasts, butter, garlic cloves, cream cheese, chicken broth, fresh basil, fresh parsley

Directions:
Place chicken on slow cooker.
Brush with butter; sprinkle with garlic, onion flakes, Italian dressing mix, salt and pepper.
Cook on Low for 4 hours.
In a medium bowl, combine softened cream cheese, soup, and chicken broth; heat together in microwave; stir and blend together.
Pour over chicken and continue to cook another 2 hours.Stir basil and parsley in sauce.
Serve over linguini or rice.
You can add mushrooms for the last 2 hours of cooking or a slivered red pepper for colour.
If you have only dry herbs only use only 1/4 tsp basil and parsley!
Spaghetti Squash Sauteed With Shrimp


Ingredients:
spaghetti squash, shrimp, garlic clove, red bell pepper, green onions, pepper, butter

Directions:
Place squash halves open side down on a microwave safe plate with seeds still in and microwave on high for 7-10 minutes, or until soft.
While squash is in microwave, chop the bell pepper, onions, and colored pepper.
Melt butter in a medium skillet over medium-high heat and saute garlic.
Add shrimp, onions, and both peppers and saute until shrimp are cooked.
Take squash out of microwave, remove seeds, and scrape out squash with a fork, creating "spaghetti.".
Transfer shrimp mixture to a bowl and place a plate over it to keep it hot.
Using the same pan the shrimp were cooked in, saute squash for a minute with a little butter and add salt and pepper.
Serve spaghetti, top with shrimp, and enjoy!
Chile Relleno in a Blanket


Ingredients:
mild chiles, cheddar cheese, flour tortillas

Directions:
Roast and peel the chiles and cut open lengthwise.(Roast by placing chiles in broiler, turning every few minutes after skin blisters, watching closely. Remove and place in damp towels for about 10 minutes. Peel skin.].
Remove the seeds and stuff with the cheese.
Wrap each chile tightly in a flour tortilla.
Place on a microwaveable plate and heat for a couple of minutes on medium heat, until the cheese is melted. Or, heat in the oven for about 5-8 minutes at 350*F, until cheese is melted.
Serve hot.
Piri Piri Chicken (Quick Stir Fry Version)


Ingredients:
boneless skinless chicken breasts, chicken thighs, red onion, garlic cloves, red chili pepper, sweet paprika, lemon, juice and zest of, white wine, Worcestershire sauce, fresh basil, salt, fresh ground black pepper, extra virgin olive oil

Directions:
Preheat oven to 375°F.
1. Make a couple of slits on the thickest part of the chicken.
2. Stuff the garlic clove in the slit on the chicken, season with salt and rum some smoked paprika on the chicken. Set aside.
3. Heat a griddle pan – sear the chicken on both sides on a hot griddle.
4. The garlic should be a little softened by this, so remove it from the slit in the chicken. Add the garlic to the remaining sauce ingredients and blitz in a blender until you have a thick sauce.
5. Cook the peppers on the same griddle pan slightly, simply to soften them a bit.
6. Take a rectangular pan, spread the peppers on the bottom followed by the chicken and pour the sauce on top. Cook in a preheated hot oven for 25-30 minutes.
SLOW COOKER METHOD:
This is a perfect dish for the slow cooker.
Combine the sauce ingredients and the peppers, onions in the crockpot and place the chicken pieces on top. Let them cook on high for 2 hours and then reduce to medium for a further 4-5 hours. It would not be necessary to blitz the ingredients for the sauce as it will all be nice and soft, with lots of flavours. I would add a little bit more white wine in there – say 1/2 cup and also add 1/2 cup of chicken stock which helps keep things moist in the crockpot.
STIR FRY VERSION (shown in pic above]:
Due to lack of time, I had to make a stir fry version at the class, as shown in the pic above. I didn’t make a separate sauce, I just cooked everything together in one pan and it came out lovely. I felt it needed the sauce, to get the real flavour, but we didn’t have enough time to make the sauce.
VARIATION:
If stuck for time and need to make this in a hurry, cut the chicken into 1 inch cubes. Saute the onions and chicken in a pan, when the onions have softened a bit and the chicken starts to change colour, add the peppers and garlic (mince first]. Stir in all the sauce ingredients, cover and let it simmer for 20-25 minutes on low heat. Serve on a bed of rice or cous cous salad. (For guilty pleasure, roast potatoes make this the ultimate comfort food in the winter months!].
Recipe by Ginni Kathuria Kelley.
Instant Pot® Hawaii-Style Shoyu Chicken Drumsticks
Category: meat-and-poultry
By Diana71

Bring the islands home to your family with this very Hawaiian dish. The flavor is authentic and super easy with the Instant Pot®. Serve with rice because the sauce is fantastic over it!

Ingredients:
1 cup soy sauce
½ cup water
½ cup brown sugar
¼ cup honey
2 tablespoons mirin (Japanese sweet wine)
1 teaspoon ground ginger
2 cloves garlic, minced
1 pinch red pepper flakes
1 ½ pounds chicken drumsticks
2 tablespoons cold water
1 tablespoon potato starch

Directions:
Combine soy sauce, 1/2 cup water, brown sugar, honey, mirin, ginger, garlic, and red pepper flakes in a large bowl to make the sauce. Place drumsticks into a multi-functional pressure cooker (such as Instant Pot®) and pour sauce on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 20 minutes. Remove drumsticks and set aside. Switch to Saute function and bring sauce to a boil. Mix 2 tablespoons cold water and potato starch in a small bowl to make a thick slurry. Quickly stir mixture into the sauce and continue stirring until sauce has thickened to your preferred consistency. Serve drumsticks with sauce.

Prep time: 5 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 302
Fat: 6.2 g
Saturated fat: 1.6 g
Carbohydrates: 36.2 g
Sugars: 31.8 g
Dietary fiber: 0.4 g
Protein: 24.6 g
Cholesterol: 71.4 mg
Sodium: 2484.9 mg
Jordan's Cornmeal Pancakes
Category: breakfast-and-brunch
By cyndib

Named in honor of my brother-in-law who never cared much for anything homemade until he tried my cornmeal pancakes. This is a simple recipe for a hearty breakfast, lunch, or dinner. Serve with maple syrup and a tall glass of milk!

Ingredients:
½ cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup milk
1 large egg
1 tablespoon vegetable oil

Directions:
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork. Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together. Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 6 4-inch pancakes

Calories: 155.2
Fat: 3.8 g
Saturated fat: 0.9 g
Carbohydrates: 26.6 g
Sugars: 9.6 g
Dietary fiber: 0.7 g
Protein: 3.6 g
Cholesterol: 32.6 mg
Sodium: 251.6 mg
Unholy Cannoli
Category: world-cuisine
By Chef John

Unless you're trying to treat a friend from Southern Italy who's very proud of their cannoli, there's no reason not to enjoy this faster, lighter, "cheater" version. We trade the traditional fried dough for an easier crispy wafer cookie, which produces a different texture but very similar flavor profile. Feel free to garnish the ends with pistachios, almonds, hazelnuts, or pine nuts, dress them up a bit with some drizzled chocolate, or simply dust powdered sugar over.

Ingredients:
1 ½ cups ricotta cheese
1 teaspoon melted butter
⅓ cup all-purpose flour, packed, or more as needed
¼ cup white sugar
1 pinch ground cinnamon
1 pinch freshly grated nutmeg
⅛ teaspoon kosher salt
1 tablespoon melted butter
2 tablespoons Marsala wine
1  large egg white
½ cup mascarpone cheese
1  orange, zested
1  lemon, zested
⅓ cup chopped dark chocolate
1 teaspoon honey
¼ cup chopped pistachio nuts  (Optional)

Directions:
Transfer ricotta cheese to fine-mesh strainer set over a bowl and let drain, 8 hours to overnight. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat™) and brush with 1 teaspoon melted butter. For the shells, place flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white in a bowl. Mix with a whisk until very smooth, relatively thin, and spreadable. Spoon about 2 tablespoons of batter per shell onto the prepared baking sheet. Swirl batter gently with the back of the spoon from the center outwards to create a fairly thin flat circle about 6 inches in diameter. You should be able to fit 2 per pan. Bake in the preheated oven until edges are browned and centers have golden brown spots, 10 to 12 minutes. While shells are baking, make a few molds by twisting pieces of aluminum foil into 7-inch long cylinders about 2 inches thick. While shells are still hot, quickly roll each around a foil mold to form a tube, seam-side down. Press each tube gently with a spatula for a few seconds until cool enough to hold its shape. Repeat with remaining batter, baking and shaping in batches; let shells cool completely. For the filling, mix drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey together with a spatula. Transfer into a plastic pastry or zip-top bag and cut off one corner. Pipe the filling into one end of a shell until it comes out slight from the opening, and then turn and fill the other end. Garnish both ends of exposed cheese filling with chopped pistachios. Serve within the next hour or two while cannoli remain crispy.

Prep time: 30 mins
Cook time: 30 mins
Total time: 9 hrs 30 mins
Yields: 6 cannoli

Calories: 335.1
Fat: 20.8 g
Saturated fat: 10.9 g
Carbohydrates: 28.9 g
Sugars: 10.9 g
Dietary fiber: 1.9 g
Protein: 11 g
Cholesterol: 47.9 mg
Sodium: 174.5 mg
Southern Baked Yellow Squash
Category: side-dish
By Melissa Hamilton

I coaxed this easy (and forgiving) recipe from its maker after tasting it at a pot luck, and was surprised by its simplicity.  Just a few ingredients make a delicious summer side dish for anything barbecued, grilled, or smoked - especially if the squash is home grown!

Ingredients:
3 pounds yellow summer squash, cut into 1-inch cubes
½ cup dry bread crumbs
½ cup chopped onion
2  eggs
¼ cup butter, melted
1 tablespoon white sugar
1 teaspoon salt
½ teaspoon black pepper
¼ cup butter, melted
¼ cup dry bread crumbs

Directions:
Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 10 servings

Calories: 161.9
Fat: 11 g
Saturated fat: 6.3 g
Carbohydrates: 13.5 g
Sugars: 2.2 g
Dietary fiber: 3.1 g
Protein: 3.8 g
Cholesterol: 61.6 mg
Sodium: 374.3 mg