xiaoxl/recipe_data huggingface dataset:
Mrs. Mckenzie's Chocolate No Bake Cookies


Ingredients:
granulated sugar, butter, margarine, evaporated milk, salt, vanilla, quick oats

Directions:
In a large saucepan, mix together sugar, butter, cocoa, milk, and salt.
Bring to a boil over medium high heat and AFTER the mixture comes to a boil, cook for 2 minutes (time it].
Remove from heat and stir in vanilla (be careful b/c the vanilla will make the chocolate mixture splutter a bit].
Quickly stir in oats and then drop by teaspoons-full onto waxed paper covered newspaper (if you don't have newspaper, waxed paper covered baking sheet is fine].
Let cool before eating, if you can.
Be careful NOT to lick the spoon before the chocolate mixture cools --  you can burn your tongue.  :].
Cucumber and Pineapple Salad With Mint


Ingredients:
pineapple, English cucumbers, red onion, of fresh mint, extra virgin olive oil

Directions:
Slice top and bottom off of pineapple, stand pineapple on a cutting board, and slice off the peel with a sharp knife. Next, lay pineapple on its side and cut out the eyes. Cut pineapple in half the long way, cut each half in half again, and cut out core. Cut each quarter into bite-size pieces and drop them into a wide salad bowl.
Cut off ends of cucumbers and discard. Slice cucumbers into 1/4 inch thick rounds and add to pineapple. Slice onion into thin half moons and add to salad.
Add mint, drizzle on the oil, and season with salt and pepper. Toss. Serve right away or cover and refrigerate for a few hours.
Fat-free Vegetable Soup


Ingredients:
carrots, mushroom, cauliflower, cabbage, garlic, salt, black pepper, tomato puree, water, Worcestershire sauce

Directions:
Into a large frying pan(12" or bigger] add the minced garlic and all the chopped veggies and dry-fry them until the have reduced to about half their original size.This will soften them up and allow flavour to come out.Don't use any oil to fry them,but you can use a small amount of the stock if you wish,to help them steam and reduce.
Add 1 teaspoon each of salt and black pepper.You can also add any other herbs and spices you like to the mixture.
Then transfer the mixture to a large deep pan,and add all the vegetable broth/stock(If you wish,you can add chicken stock,or beef stock instead,and you can add meat to the soup if you dont want it all veggie!.And if you cant find the tinned stock,you can make up the amount using stock cubes dissolved in hot water].
Now add the 2 tablespoons of tomato puree/paste,and stir in,along with some salt and pepper,Worcester sauce,and hot sauce if you like a kick to it.These are down to personal preference,just add what you want until you get the flavour you like.
Bring to a boil,then add the water,and bring back to the boil.Turn down heat and allow to simmer for 20 minutes,stirring occasionally.
Turn off heat and stir.Allow soup to stand (with lid on]for 10 minutes before serving.
Serve with crusty bread (butter optional!].
Mais Soep - Corn Soup


Ingredients:
corn, boiling water, onion, butter, flour, milk, salt, black pepper

Directions:
Chop the corn, add boiling water and minced onion; cook for 15 minutes.
Strain.
Melt the butter and stir in the flour; blend well.
Add milk and seasonings; cook, stirring constantly for five minutes.
Stir in strained corn pulp and continue cooking for ten minutes.
Serve hot.
Moist Meatloaf


Ingredients:
ground beef, salt, pepper, garlic powder, quick oats, paprika, ketchup, tomato sauce, eggs, onion

Directions:
Preheat the oven to 350 F., In a small bowl beat both eggs., In a larger bowl add the onion, meat, and oats. Mix well., Add the spices., Add the beaten eggs. Mix well again., Add the ketchup and sauce, and mix well., Put the mixture in a 9 x 13 loaf pan, and bake for 1 hour, or until well done.
Healthy Energy Oatmeal


Ingredients:
quick-cooking oatmeal, skim milk, powdered ginger, honey, ground flax seed, low-fat vanilla yogurt

Directions:
Mix oats, milk, almonds, ginger, honey, and flaxseed in a microwavable bowl., Microwave for 2 minute., Top with yogurt.
Szechuan Green Beans and Tofu (Gluten-Free, Vegan)


Ingredients:
tofu, green beans, tamari soy sauce, sake, water, raw sugar, garlic clove, ginger, salt, pepper

Directions:
A few hours before cooking, place a tofu block in a bowl and put a weight on top of it to squeeze out water as much as possible.
Cook green beans in salted boiling water for about 3 minutes.
Transfer beans to a colander and run cold water. Cut them in half.
Dice tofu into 1/2 inch cubes.
In a small bowl, mix tamari soy sauce, sake or 1 Tbsp water, chili paste, and sugar to make a sauce. Set aside.
In a sauté pan, heat sesame oil and sauté garlic and ginger for a minute.
Add beans and tofu and sauté until heated.
Add the sauce and sauté until the sauce is bubbly.
Season with salt and pepper.
Infuse love and serve!
Margaritas on the Rocks
Category: world-cuisine
By 93VETTE

This is the best batch of margaritas you'll ever make. Everybody wants the recipe after consuming one of these.

Ingredients:
2 cups sweet and sour mix
1 cup triple sec
1 ½ cups gold tequila
⅓ cup brandy-based orange liqueur (such as Grand Marnier®)
2  limes, quartered

Directions:
Salt the rims of 8 glasses. To do so, pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt. Fill the glasses with ice. In a blender, combine sweet and sour mix, triple sec, tequila and Grand Marnier. Blend until smooth. Pour into glasses, squeeze a quarter lime into each glass, and serve.

Prep time: 10 mins
Total time: 10 mins
Yields: 8 servings

Calories: 364.1
Fat: 0.1 g
Saturated fat: 0 g
Carbohydrates: 42.2 g
Sugars: 40.6 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg
Sodium: 3.1 mg
Homemade Tofu


Ingredients:
soymilk, warm water

Directions:
Bring soymilk to a boil in a pot on the stove.  Turn off the heat and let cool to between 180 - 200 degrees F.
Dissolve 1 teaspoon of nigari into 1 cup of warm water.
Slowly pour 1/2 cup of nigari solution into the pot of soymilk and lightly stir. Wait 2 - 3 minutes and add more of the nigari solution until the soybean curd separates from the liquid.
Strain the water from the curd and press into a mold to drain. The more you press the liquid out of the tofu the firmer it becomes. Be sure to press the desired amount of moisture out of the bean curd before it cools.
Use immediately or store in water in a covered container in the refrigerator.
Bestest Ever Banana Bread


Ingredients:
baking soda, sour cream, butter, sugar, eggs, vanilla, bananas, salt, flour

Directions:
mix sour cream and baking soda in a bowl, allow to sit and get foamy.
grease and flour pans, and preheat oven to 350.
cream butter, sugar and eggs.
add sour cream mixture, vanilla, salt and bananas, mix well.
slowly add in flour as you mix.
a 9x5 loaf pan takes about an hour to cook and is done when a toothpick inserted in the center comes out clean.
Toffee Almond Cookies


Ingredients:
all-purpose flour, butter, brown sugar, vanilla extract, salt, light corn syrup, shortening, water

Directions:
In a large mixing bowl, cream butter and brown sugar.
Beat in egg yolk, vanilla and 1/4 teaspoon salt.
Stir in flour.
Spread evenly into a greased 13 inch x 9 inch x 2 inch baking pan.
Bake at 350°F for 18-20 minutes or until lightly browned.
Cool slightly.
Meanwhile, in a microwave safe bowl, combine butterscotch chips, corn syrup, shortening, water and remaining salt.
Cover and microwave at 50% power until chips are melted, stirring every 30 seconds.
Spread over crust.
Sprinkle with almonds - lightly pressing into mixture.
Refrigerate until set before cutting.
Yields about 4 dozen.
Fiber-Tastic Peanut Butter Oatmeal Cookies


Ingredients:
rolled oats, butter, all-purpose flour, whole wheat flour, baking soda, creamy peanut butter, brown sugar, honey, egg, vanilla extract, granulated sugar, ground cinnamon, ground nutmeg

Directions:
Preheat oven to 350 degrees Fahrenheit.
Toast oats until golden, about 10 minutes in the oven on a baking sheet or in a skillet over  medium heat for about 7 minutes.
In medium bowl sift together flour and baking soda.
In large bowl cream together peanut butter, melted butter, brown sugar, and honey. Mix in egg and vanilla.
Gradually mix dry ingredients with the wet in the large bowl. Add toasted oats and bran nuggets to dough.
In a small bowl mix granulated sugar and cinnamon with a fresh grating of nutmeg.
Form dough into 1 tbsp balls on cookie sheet, about 2 inches apart.
Flatten cookies with the bottom of a small juice glass dipped in cold water and then the sugar and spice mixture.
Bake cookies in oven for 8 minutes.
Enjoy fresh with vanilla almond or rice milk. Yum!
Black-Bean Quesadillas With Goat Cheese


Ingredients:
olive oil, onion, garlic cloves, salsa, ground cumin, black beans, fresh cilantro, flour tortillas, sour cream, salsa

Directions:
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes.
Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick.
Mash the bean mixture slightly with a potato masher.
Remove from heat; stir in the cilantro and goat cheese.
Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently.
Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas.
Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.
Rich Creamy Chocolate Peanut Butter Milk Shake


Ingredients:
creamy peanut butter, ice cream, milk, Amaretto

Directions:
In a blender, combine ice cream, liqueur, peanut butter, chocolate syrup, milk and ice cubes.
Blend until smooth.
Pour into glasses and serve with a straw.
You can garnish with fresh berries or shaved chocolate.
Spinach and Chicken Enchiladas
Category: world-cuisine
By duboo

If you like spinach and Mexican food, you'll love these easy chicken enchiladas made with ricotta cheese and spinach.

Ingredients:
1 tablespoon butter
½ cup sliced green onions
2 cloves garlic, minced
2 large cooked chicken breast halves, diced
1 (10 ounce) package frozen chopped spinach -  thawed, drained, and squeezed dry
½ teaspoon chili powder
¼ teaspoon ground black pepper
⅛ teaspoon salt
1 cup ricotta cheese
½ cup sour cream
1 ½ cups shredded Monterey Jack cheese, divided
1 ½ cups shredded mozzarella cheese, divided
5 (10 inch) flour tortillas
2 (10 ounce) cans enchilada sauce

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping. Place tortillas into a plastic bag, seal bag, and microwave on high until warm and soft, 30 to 45 seconds. Spoon about 3/4 cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish. Pour enchilada sauce over filled enchiladas and sprinkle the remaining 1/2 cup of Monterey Jack and mozzarella cheeses over the top. Bake in the preheated oven until filling is bubbling and cheese topping is browned at the edges, about 30 minutes.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 5 servings

Calories: 687.7
Fat: 35.2 g
Saturated fat: 17.3 g
Carbohydrates: 49.4 g
Sugars: 3.2 g
Dietary fiber: 5.4 g
Protein: 43.2 g
Cholesterol: 112.3 mg
Sodium: 1295.6 mg
Bollywood Basmati


Ingredients:
olive oil, basmati rice, onion, water, salt, apricot, currants, cilantro leaves

Directions:
Warm olive oil in a medium saucepan.
Add rice and onion. Stir until rice is well coated and translucent around edges, about 2 minutes.
Add water and salt. Stir, cover, reduce heat to low and cook 20 minutes Remove from heat and let rest, covered, for 5 minutes. Fluff rice.
Then gently mix in remaining ingredients.
Mini Strawberry Tarts
Category: desserts
By MS. KIMMY

These are great for family gatherings or parties. All the sweet goodness of strawberry shortcake, but convenient small and individual servings for your guests. This very impressive looking treat will have all your guests begging for the recipe.

Ingredients:
2 (8 ounce) packages cream cheese, softened
2 cups butter
4 ½ cups all-purpose flour
3 (3 ounce) packages strawberry flavored Jell-O® mix
1 cup white sugar
3 drops red food coloring
3 ½ cups boiling water
¼ cup cornstarch
¼ cup water
3 pounds fresh strawberries, sliced
1 ½ cups whipped cream, or to taste  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans. Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts. Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool. Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes. Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.

Prep time: 30 mins
Cook time: 18 mins
Total time: 1 hr 18 mins
Yields: 70 mini tarts

Calories: 279.7
Fat: 17.2 g
Saturated fat: 10.7 g
Carbohydrates: 28.9 g
Sugars: 7.7 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 49 mg
Sodium: 134.6 mg
Snickerdoodle Pinwheels


Ingredients:
sugar, cinnamon, butter, cream cheese, sugar, baking powder, egg, vanilla, flour, butter

Directions:
combine the 1/3 cup sugar and cinnamon, set aside.
beat butter and cream cheese on medium for 30 seconds.
Beat in 1 cup sugar and baking powder.
Beat in egg and vanilla.
Beat in flour.
Chill for 1 hour.
Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper.
Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix.
Beginning with short side, roll up dough using wax paper to guide seal.
Repeat with remaining dough.
Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap.
Chill 4-24 hours.
Preheat oven to 375. Cut rolls into 1/4 inch thick slices.
Place 1 inch apart on ungreased sheet.
Bake 8-10 minutes.
Cool on cookie sheet for one minute, tranfer to wire rack.
Southern Style French Onion Soup
Category: soups-stews-and-chili
By Stephanie

This is a simple, tasty recipe for a homemade French onion soup. With this recipe, you will receive many compliments.

Ingredients:
4 tablespoons butter
1  onion, sliced
½ teaspoon dried thyme
5 (10.5 ounce) cans beef consomme
6  bay leaves
½ cup white wine  (Optional)
1  French baguette, cut into 1/2 inch slices
2 cups shredded mozzarella cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Melt the butter in a large skillet over medium high heat. Place the onion in the butter and saute for 5 to 10 minutes, or until tender. Stir in the thyme and remove from heat. In a large pot over high heat, combine the consomme, bay leaves and white wine, if desired. Bring to a boil, reduce heat to low, stir in the sauteed onions and allow to heat through, about 10 to 15 minutes. Ladle soup into 4 individual oven-safe bowls, filling each about 3/4 of the way. Top each bowl with 2 slices of baguette bread and then cover each with the cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 4 servings

Calories: 661.7
Fat: 27 g
Saturated fat: 15.7 g
Carbohydrates: 69.1 g
Sugars: 5 g
Dietary fiber: 3.3 g
Protein: 30.5 g
Cholesterol: 74.8 mg
Sodium: 2388.6 mg
Oreo No-Bake Cake


Ingredients:
butter, cream cheese, powdered sugar, Cool Whip, instant chocolate pudding mix, milk

Directions:
Melt the butter in a small microwavable dish (usually takes around 1-1:30].
Crush Oreos (use a rolling pin, makes this A LOT easier; Note: try to make the crushed oreos as fine as possible, makes it easier for the next step].
Set aside 1/4 c of the crush cookies aside, using them for the topping at the end.
Mix the rest of the cookies with the melted butter and press into bottom of greased pan.
Put the following into a bowl, and beat it with a mixer on medium speed:
8 oz cream cheese.
1 c powdered sugar.
Half of the cool whip (or 1 of the containers if you bought 2 8 oz's].
Spread over the cookie layer you pressed into the pan, let it chill in fridge for 30 mins.
Make the pudding mix (milk + mix] in a bowl, using a whisk until its smooth.
Pour the pudding mix in the pan on top and let it chill for 60 mins.
Spread remainder of cool whip on top of pudding layer.
Sprinkle the 1/4 c of cookies you set aside in the beginning on top of the cool whip.
Store in fridge for any amount of time, though if you can't wait, its probably safe to serve by now.  I do 2 hours to make sure.
Make Your Own Cheesecake Bar


Ingredients:
butter, brown sugar, walnuts, all-purpose flour, white sugar, cream cheese, lemon juice, milk, egg, vanilla extract

Directions:
Preheat oven to 350 degrees F(175 degrees C].
To make Pastry:
Cream together the butter and brown sugar until light and fluffy. Add in the flour and chopped nuts and stir until mixture becomes crumbly. Set aside 1/4 cup to use as a topping.
Press pastry mixture into 8-inch square pan and bake for 12 to 15 minutes. Let cool on rack.
To make Filling: Beat together the white sugar, and cream cheese until smooth. Stir in the egg, milk, lemon juice, and vanilla and mix well. Spread filling mixture over baked crust. Sprinkle reserved mixture on as a topping.
Bake for 25 to 30 minutes. Let cool on wire rack and refrigerate.
Cut into 9 equal bars and arrange on platter just before serving dessert.
Caramelized Onion and Coarse-Grain Mustard Mashed Potatoes


Ingredients:
russet potatoes, half-and-half, butter, coarse grain mustard, onion

Directions:
Boil potatoes in a large saucepan over medium heat in salted water to cover for 15 to 20 minutes, or until tender.
Drain water. Return to pan to heat for 1 to 2 minutes, shaking occasionally to dry out any remaining water.
Add the half-and-half and butter, and heat over medium heat just until the milk starts to simmer.
Remove from heat. Add the mustard and onions and mash to desired consistency. Taste and add more mustard if necessary.
Add salt and pepper to taste. Serve hot.
Note: To caramelize onions, heat 1 Tbsp olive oil in a heavy-based skillet. Add 1 thinly sliced medium yellow onion. Cook and stir over medium heat for 5 minutes until onion starts to soften. Lower heat and sprinkle with 1/4 tsp salt and a pinch of granulated sugar. Cook 20 minutes or until deep golden brown, stirring frequently. Lower heat if necessary to keep onions from burning. These freeze beautifully, so you can make extra to freeze for later use.
Vegetarian Chili-- Fat Smash Diet Phase 1


Ingredients:
tomato sauce, kidney beans, pinto beans, lentils, yellow onions, red onion, yellow bell pepper, orange bell pepper, red bell pepper, celery, carrots, roma tomatoes, cumin powder, chili powder, black pepper, water, habanero pepper

Directions:
Put all ingredients in the crock pot for 8 hours. or simmer on the stove in a pot for 3 hours, stirring every 20 minutes.
add 1 ounce of low fat cheddar cheese on the top! (if youre on the fat smash!].
Old Charleston Style Shrimp and Grits
Category: side-dish
By berskine

Great recipe for shrimp and grits.

Ingredients:
3 cups water
2 teaspoons salt
1 cup coarsely ground grits
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1  lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions:
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat. Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm. Sprinkle shrimp with salt and cayenne pepper to taste. Add lemon juice, toss to combine, and set aside to marinate. Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet. Add bacon to the same skillet and increase heat to medium-high. Cook until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet. Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes. Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside. Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily. Pour the roux over the sausage, shrimp, and vegetables. Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes. Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 617.7
Fat: 43.7 g
Saturated fat: 19.5 g
Carbohydrates: 16.2 g
Sugars: 2.7 g
Dietary fiber: 1.2 g
Protein: 38.6 g
Cholesterol: 269.8 mg
Sodium: 1634.8 mg
Baked Asparagus With Lemon Dressing


Ingredients:
asparagus, olive oil, olive oil

Directions:
Preheat oven to 400 degrees.
Lightly coat asparagus with 2 tablespoons oil and salt and pepper.
Bake for 10 minutes.
Whisk together remaining 1 cup oil and the lemon juice.
Add salt and pepper to taste.
Remove asparagus from oven, and set on serving platter and drizzle with dressing.