xiaoxl/recipe_data huggingface dataset:
Dried Cherry and White Chocolate Oatmeal Cookies


Ingredients:
all-purpose flour, salt, baking soda, baking powder, unsalted butter, granulated sugar, light brown sugar, eggs, vanilla, quick-cooking oats, dried cherries, white chocolate chips, walnuts

Directions:
Preheat oven to 350 and line cookie sheets with parchment paper.  The parchment paper works better as the cookies seem to bake more evenly, but if necessary, you can use non-stick spray on the pans instead.
If the dried cherries are large, cut them in half.
In a medium bowl, whisk together the flour, salt, baking soda and baking powder; set aside.
Using an electric mixer on high speed, cream the butter, granulated sugar and brown sugar together until light and fluffy, about 2 minutes.  Add the eggs and vanilla and beat until well-mixed, about 15-30 seconds.
Add in the flour mixture, and beat at low speed until combined.
At low speed, mix in the oats.
Add the dried cherries and white chocolate (and walnuts, if using] at low speed, until just combined and mixed through.
Drop by tablespoonfuls onto the prepared cookie sheets about 2 1/2 inches apart.
Bake for about 10-12 minutes, until very lightly browned.  You don't want these too dark or overcooked so they come out a bit chewy.
Leave on the sheet for a minute to give the cookies a chance to set, then remove to a rack to cool completely.
You can make them smaller, or, as in the original recipe, drop by 2 oz. cookie scoops to make large cookies.  Adjust the baking time accordingly. (About 8-10 minutes for smaller, 20 minutes for large.].
Oriental Chicken Soup


Ingredients:
mushrooms, garlic, water, chicken breast, green onions, soya sauce, chili powder, sesame seeds

Directions:
Heat oil in a dutch oven and cook red pepper.
Add mushrooms and garlic and saute until done 3 to 4 minutes;you might need to increase the heat up a little higher.
Stir in bouillion concentrate and water and bring to a boil.
Add chicken and simmer 5 minutes or until done.
Stir in soya sauce,onions,chili powder and sesame seeds.
Serve immediately.
New Seven-Layer Salad


Ingredients:
mayonnaise, sour cream, dill, capers, stone ground dijon mustard, cracked black pepper, salt, iceberg lettuce, romaine lettuce, cucumber, carrot, fresh corn kernels, yellow tomatoes, tomatoes

Directions:
Combine all dressing ingredients and whisk together well.
Refrigerate when done.
(Note: You can thin the dressing with some buttermilk if you prefer] Prepare salad ingredients.
Starting at the top of the above list, place each ingredient in the bottom of a clear glass container.
For instance, iceberg lettuce goes in first, followed by the romaine lettuce, the julienned cucumber, the carrots and so forth.
Don't be afraid to pack or compress the ingredients a bit as you go if you're running out of room.
If you're serving the salad soon, add dressing when each layer is finished.
Otherwise, reserve dressing until just before serving.
When finished, refrigerate.
Lamb Pakuwa (Nepali Slow-Cooked Dry Lamb Curry)


Ingredients:
boneless lamb, onion, tomatoes, cumin powder, garlic, gingerroot, szechwan pepper, turmeric, brown sugar, fresh cilantro, cumin seed, broth, water, scallion

Directions:
In a blender, process chopped onions, tomatoes, cumin powder, chili, garlic, ginger, timur, turmeric, brown sugar and chopped cilantro into a smooth paste.
Combine lamb cubes with the marinating paste and marinate for at least four hours.
In a saucepan, heat three tablespoons of oil, add the marinated lamb pieces together with the marinade.
Cook covered in low heat, frequently stirring, until the lamb is tender and all liquid has evaporated.
The key is to ensure that the curry is cooked tender and completely dry at this stage.
Reserve in a large plate.
In a sauté pan, heat the remaining two tablespoons of oil.
Add dried red chilies and cumin seeds; fry until dark.
To the oil mixture, add chopped scallions and fry for a minute or so.
To the oil mixture, add the curried lamb and brown well.
Serve with rice pilaf or roti (flat bread].
Chicken Cordon Bleu in Pastry


Ingredients:
sour cream and chive flavored cream cheese, deli ham, boneless skinless chicken breast halves, swiss cheese

Directions:
On an ungreased baking sheet, separate dough into four rectangles; seal perforations. Spread 1 tablespoon cream cheese lengthwise down the center of each rectangle. Place ham widthwise over dough. Arrange chicken in center of each rectangle. Wrap ham around chicken. At each long end, pinch dough together around chicken, forming points.
Bake at 375° for 15 minutes. Top with slice of Swiss cheese; bake 5 minutes longer or until cheese is melted and pastry is golden brown.
Josie's Sloppy Joes


Ingredients:
ground beef, onion, ketchup, white sugar, ground mustard, barbecue sauce, brown sugar, salt, pepper

Directions:
Fry ground beef down with onions.
Do not brown.
Add tomato soup, ketchup, white sugar, mustard, barbecue sauce, brown sugar, salt, and pepper.
Let cook just to get hot.
Quinoa Guacamole Chicken Wraps


Ingredients:
red onion, quinoa, cherry tomatoes, avocado, arugula, olive oil, sea salt, chicken breasts

Directions:
After slicing the chicken breasts into thin cutlets, cook over medium heat until golden brown and set aside.
Cook the quinoa at the same time by boiling water and simmering, covered, for about 15 minutes.
Prep the veggies by quartering the cherry tomatoes, chopping the onions, cleaning out the avocado.
Make the guacamole by mixing the salt, avocado, onions, and cherry tomatoes.
When the quinoa is done, add it into the guacamole and add in the olive oil and balsamic vinegar, to taste.
Spread the quinoa guacamole mixture onto your wraps, add in the chicken and some arugula and enjoy!
Sour Cream Fruit Dip


Ingredients:
sour cream, brown sugar, vanilla extract

Directions:
Mix sour cream, brown sugar and vanilla extract together.
Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight].
Cut fruit such as apples, bananas, grapes, melon, oranges, peaches, pears, strawberries or watermelon into pieces, chunks, wedges as desired.
Dip apples and bananas in lemon juice to prevent discoloration.
Place prepared fruit around the edge of a serving dish or tray.
Place dip in a pretty dish in the center of the tray.
Hard-boiled Egg Whites With Avocado


Ingredients:
eggs, avocados, coarse salt, fresh ground pepper, extra virgin olive oil

Directions:
Cover eggs with cold water in a large pan.
Bring to a boil.
Cover, remove from heat, and let stand 20 minutes.
Remove eggs to cool water and allow to cool.
Peel eggs.
Separate yolks from whites (save yolks for another use].
Tear whites into 1-inch pieces and place in small mixing bowl.
Halve and pit the avocados.
Using a spoon, scrape out small pieces.
Add to egg whites.
Season with salt and pepper.
Divide eggs and avocado mixture between 4 cereal bowls and drizzle each with olive oil.
Stand N' Stuff Breakfast Taco


Ingredients:
eggs, half-and-half, salt, butter, black beans, green onions, flour tortillas, salsa, avocado, sour cream

Directions:
In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions.
Teriyaki Beef Stir-Fry or Marinade


Ingredients:
olive oil, granulated sugar, Tabasco sauce, ginger, ginger, garlic, garlic cloves, salt, sesame seeds, garlic, ginger, Spanish onions, purple onion, green pepper

Directions:
Mix all ingredients together for the marinade.
Cut the beef into one inch strips and add to the marinade.
Put in a plastic container or Ziploc bag in refrigerator for 3 to 4 hours, stirring/shaking often.
To make stirfry, heat sesame oil in a non-stick skillet or wok skillet.
Add the sesame seeds, garlic and ginger and mix together until seeds are slightly toasted and flavors blended.
Add sliced Spanish onion, green peppers, 1/4 cup of marinade, mix well and stirfry until onions are slightly translucent.
Add the beef, mixing well to blend all the flavors and ingredients.
If you want, you can add some more of the marinade with the beef.
Stir fry about 5- 7 minutes on medium heat for medium rare or longer for your tastes.
It went great with a bottle of Cabernet Shiraz Merlot red wine.
Note: I reduced the measurement for the teriyaki sauce because it was a tad salty when I originally made it.
If you don't mind the salty flavor, you can add more for your taste.
Duck Cacciatore'


Ingredients:
duck breasts, flour, garlic cloves, olive oil, tomato paste, dry white wine, salt, white pepper, chicken broth, bay leaf, thyme, marjoram, basil, scallions, green onion, carrots, brandy

Directions:
Slice filets across the grain about 1/2 inch thick.
Coat with flour.
Saute with garlic in olive oil for 5 minutes on each side.
Combine remaining ingredients and mix well.
Add all to skillet or put everything into crock pot.
Simmer, covered, in skillet for 1 hour or cook in crock pot on LOW for 7-9 hours.
Greek Pizza on Phyllo With Feta and Tomatoes


Ingredients:
phyllo pastry sheets, butter, extra virgin olive oil, mozzarella cheese, feta cheese, parmesan cheese, oregano, red pepper flakes, salt, pepper, scallions, roma tomatoes

Directions:
Preheat oven to 400°.    Melt butter/oil on medium/low heat in small saucepan.  Cover phyllo with barely dampened kitchen towel (not paper].
In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper.  Mix well.
Brush baking sheet with oil/butter mixture.  Place 1 sheet phyllo in center.  Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil.  Add 3rd sheet, but do NOT brush with oil.  Just sprinkle a LITTLE (i.e. ~2 TBS] of the cheese mixture on top.  Add another layer of phyllo.  Repeat, until all phyllo is used.
Brush top layer with butter/oil.  Sprinkle with ½ of the remaining cheese.  Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge.  Season the tomatoes with salt, and sprinkle the remaining cheese on top.  Trim the edges if desired.
Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes.  Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.
Ground Beef and Cabbage
Category: everyday-cooking
By mtgraham2

My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...

Ingredients:
1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1  onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef

Directions:
Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low  heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 6 servings

Calories: 227.9
Fat: 9.5 g
Saturated fat: 3.7 g
Carbohydrates: 18.3 g
Sugars: 10 g
Dietary fiber: 6.7 g
Protein: 18.1 g
Cholesterol: 49.6 mg
Sodium: 190.7 mg
Garithes Santorini


Ingredients:
unsalted butter, fresh dill, feta cheese, garlic cloves, large shrimp, olive oil, crushed red pepper flakes, tomatoes, dry white wine

Directions:
Preheat the oven at 375°F.
Heat half the oil in an ovenproof skillet.
Add the butter and the red pepper.
Saute the shrimp, in batches if necessary, 4-5 minutes, turning occasionally until the shrimp is pink.
Stir in the wine and garlic and boil 3-4 minutes.
When the liquid begins to thicken, stir in the chopped tomatoes and remove from the heat.
Sprinkle with dill and cheese and cover with breadcrumbs.
Drizzle remaining olive oil over top and broil 6 inches from heat source 3-4 minutes until bubbly.
Buckeyes


Ingredients:
butter, vanilla extract, salt, powdered sugar

Directions:
COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.
PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.
INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.
Variation:
SPICY BUCKEYES: ADD 1 teaspoon ground cinnamon and 1/2 teaspoon cayenne pepper with peanut butter mixture in step 1.  Continue recipe as directed.
Bacon-Wrapped Brown Sugar Smokies


Ingredients:
bacon, brown sugar

Directions:
cut strips in bacon into 1/3's., wrap 1/3 cut bacon strips around each lil' smokie and secure with a toothpick., place one layer of bacon wrapped smokies in bottom of crockpot., cover completely with brown sugar., repeat with layer of bacon wrapped smokies., repeat layering until you finish w/a layer of brown sugar., cook in crock pot approximately., 3-4 hours.
Authentic Huevos Rancheros
Category: breakfast-and-brunch
By Wineaux

This is an easy to make tostada-type breakfast that will definitely satisfy your hunger until lunch.

Ingredients:
2 tablespoons vegetable oil
4 (6 inch) corn tortillas
1 cup refried beans with green chilies
1 teaspoon butter
4  eggs
1 cup shredded Cheddar cheese
8 slices bacon, cooked and crumbled
½ cup salsa  (Optional)

Directions:
Heat oil in a small skillet over medium-high heat. Fry tortillas one at a time until firm, but not crisp. Remove to paper towels to drain grease. Meanwhile, combine the refried beans and butter in a microwave-safe dish. Cover, and cook in the microwave until heated through. When tortillas are done, fry eggs over easy in the skillet. Add more oil if the tortillas have absorbed it all. Place tortillas onto plates, and spread a layer of beans on them. Top with cheese,  a fried egg, crumbled bacon and if desired, salsa.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 4 servings

Calories: 493.8
Fat: 32.9 g
Saturated fat: 13.2 g
Carbohydrates: 24.2 g
Sugars: 2.3 g
Dietary fiber: 5.2 g
Protein: 26.6 g
Cholesterol: 247.5 mg
Sodium: 1193.9 mg
Grilled Sardines, Olive Pesto and Cauliflower Puree


Ingredients:
cauliflower, butter, green olives, fresh basil, fresh flat-leaf parsley, parmesan cheese, olive oil, sardine fillets, olive oil, olive oil

Directions:
You can replace sardines with smelt, herring or mackerel.
For the cauliflower puree:
Cook the cauliflower in salted boiling water until tender, about 10 minutes. Drain the water and transfer cauliflower to a blender. Add butter and blend until smooth. Season with salt and pepper. Keep warm.
For the pesto:
In a blender, combine olives, basil, parsley, Parmesan cheese, 1/4 cup almonds, and olive oil. Season with salt and pepper. Transfer to an airtight container and keep refrigerated until ready to use.
For the grilled sardines:
In a skillet, grill sardines in olive oil for 1 minute on the skin side. Season with salt and pepper. Keep warm.
For the serving:
Pour some cauliflower puree on the bottom of a plate, top with 3 sardine fillets. Garnish each sardine with a dollop of the green pesto. Crush the remaining almonds sprinkle. Drizzle with some good olive oil and serve.
Cook's Note:
You can replace sardines with smelt, herring or mackerel.
Stuffed Potato Skins


Ingredients:
new potatoes, extra virgin olive oil, extra-sharp cheddar cheese, sour cream, salt, pepper, paprika

Directions:
Preheat the oven to 400°F
Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with the olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and the pepper. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika on top (if using].
Bake the stuffed potato skins until golden-brown on top, about 15 to 20 minutes.
Browns Grandmothers Devils Food Cake


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

Directions:
Add sour cream, salt and egg yolks to sugar., Melt chocolate and butter over boiling water., Add chocolate mix to egg mix., Sift flour and soda and add to mixture., Fold in beaten egg whites., Bake about 30 minutes in a 350 degree Fahrenheit oven., Makes 2 small layers or one loaf cake.
Vanilla-Orange Sugared Cranberries


Ingredients:
sugar, water, vanilla extract, fresh cranberries

Directions:
Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling.
Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time.
Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator over night.
Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated.
Carefully transfer them to a baking sheet to dry—about an hour.
Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!
*Don’t forget to refrigerate your Cranberry Infused Vanilla-Orange Syrup for cocktail time!
Shrimp Vera Cruz


Ingredients:
green pepper, garlic clove, corn, salsa, cherry tomatoes, shrimp, butter, cilantro, lime juice

Directions:
In a skillet, heat oil and add green peppers., Cook 3 minutes., Add garlic., Stir in corn and salsa., Bring to a boil., Stir in tomatoes and shrimp., Cook 1 minute., Stir in butter., Spoon over tortilla chips or rice., Garnish with cilantro and lime.
Sloppy Joe


Ingredients:
onion, cornstarch, sugar, ketchup, Worcestershire sauce, salt, pepper, vinegar, tomato sauce

Directions:
Brown together ground beef and onion., Add cornstarch, sugar to meat., Mix ketchup, Worcestershire, salt, pepper and vinegar and add to pan., Add tomato sauce,., Boil & cook 20 minutes., Serve on buns.
Duqqah


Ingredients:
hazelnuts, pistachios, sesame seeds, ground coriander, cumin

Directions:
combine ingredients., enjoy!
Coconut Panna Cotta With Kiwi-Mint Coulis


Ingredients:
coconut cream, maple syrup, gelatin powder, hot water, kiwi fruits, mint leaves, honey

Directions:
Combine all ingredients for the coulis in a blender and process until smooth. Refrigerate.
Dissolve gelatin in 3 tablespoons hot water. Allow to bloom for about 3-5 minutes.
In a saucepan, combine coconut cream, maple syrup, and dissolved gelatin mixture. Set over low heat, stirring continuously until gelatin has fully dissolved.
Strain this mixture through a fine sieve.
Pour into serving ramekins and chill overnight to set.
Layer the coulis on top of the Panna Cotta.
Fried Tofu With Tangy Chilli Dressing


Ingredients:
firm silken tofu, flour, garlic, salt, sugar, water

Directions:
Cut tofu into six slices after taking out of pack and draining excess water., Heat oil in saucepan., Cover tofu with flour, make sure all sides are covered., Fry until golden brown., Mix garlic, chilli, vinegar, sugar and salt together in small bowl., Add water to sauce and stir thoroughly., Drain tofu and serve with sauce.
Pam's Bierocks
Category: main-dish
By PUSHKEMAA

A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage.  A great alternative to the Finnish pasty!

Ingredients:
2 cups warm water
2 (.25 ounce) packages active dry yeast
½ cup white sugar
¼ cup margarine, softened
1  egg
2 teaspoons salt
7 cups all-purpose flour
1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
¼ cup melted butter

Directions:
Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Prep time: 50 mins
Cook time: 25 mins
Total time: 1 hr 30 mins
Yields: 20 stuffed rolls

Calories: 293.3
Fat: 10 g
Saturated fat: 3.9 g
Carbohydrates: 40.7 g
Sugars: 6.2 g
Dietary fiber: 2 g
Protein: 9.5 g
Cholesterol: 32.4 mg
Sodium: 416 mg
Watermelon Lemonade
Category: drinks
By docswife

Light and refreshing summer drink. Garnish with watermelon slice. Can be made into an adult cocktail by adding a little vodka.

Ingredients:
½ cup white sugar
½ cup water
4 cups cubed watermelon
3 cups cold water
½ cup fresh lemon juice
6 cups ice cubes

Directions:
Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 cups

Calories: 50
Fat: 0.1 g
Carbohydrates: 13 g
Sugars: 11.7 g
Dietary fiber: 0.2 g
Protein: 0.3 g
Sodium: 2.7 mg