xiaoxl/recipe_data huggingface dataset:
Green Tea Ginger Cooler


Ingredients:
hot water, ginger ale, honey

Directions:
Dissolve green tea powder into hot water., Pour over ice and stir to cool., Add ginger ale and honey to taste., Stir until combined.
1- Hour Crescent Rolls


Ingredients:
all-purpose flour, instant yeast, sugar, salt, water, buttermilk, butter, eggs, butter

Directions:
In a large bowl, combine 2 cups flour, sugar, yeast and salt. Heat the water and butter in a microwave safe glass. Whisk together the buttermilk and eggs in a small bowl. Gradually whisk in the hot water/butter. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
When your dough is ready, split it in two balls and lay it on a floured surface. Roll each half out into a large circle. Use a pizza cutter to make triangles.
Roll them up and put them on a baking sheet. Let rise in a draft free place for about 25 minutes.
Preheat the oven to 350°F.
Bake at 10 to 15 minutes.  Use your butter to rub across the top of each roll for an extra buttery taste!
Almond Chicken Kabobs


Ingredients:
Dijon mustard, honey, lemon juice, garlic clove, boneless chicken breast halves

Directions:
In small bowl, combine steak sauce, mustard, honey, oil, lemon juice and garlic; set aside.
Cut each chicken breast half into 8 cubes.
In medium nonmetal bowl, combine chicken cubes and 1/2 cup steak sauce mixture.
Cover; chill 1 hour, turning occasionally.
Soak 16 (10-inch] wooden skewers in water for at least 30 minutes.
Thread 2 chicken cubes onto each skewer.
Grill kabobs over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
Remove from grill; quickly roll kabobs in almonds.
Serve immediately.
Veggie Spring Rolls with Thai Mango Dipping Sauce
Category: trusted-brands-recipes-and-tips
By Reynolds Kitchens(R)

Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.

Ingredients:
1  ripe mango, diced
1 (1 inch) piece fresh ginger, grated
2 tablespoons sweet Thai chili sauce
2 tablespoons rice vinegar
1  lime, juiced
½ cup fresh Thai basil and/or cilantro, chopped
1 large avocado - peeled, pitted, and thinly sliced
2 cups fresh vegetables such as cucumbers, lettuce, microgreens, carrots and bell peppers, thinly sliced, diced or cut into matchsticks
Salt and pepper to taste
½ cup cilantro leaves
½ cup fresh mint leaves
8  rice paper wrappers
1 teaspoon Chopped peanuts, for topping
Reynolds Wrap® Aluminum Foil

Directions:
In a blender, combine all the dipping sauce ingredients except the basil and cilantro. Blend until smooth, add the basil and cilantro and pulse until chopped. Pour into a bowl, cover and place in the fridge until serving. Squeeze a little lime juice over the sliced avocado. Create an assembly line of vegetables and herbs, so that they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface. Toward one end of the rice wrapper, begin layering with 1 to 2 slices of avocado, small handfuls of fresh cilantro and mint, and a handful of veggies. Sprinkle the veggies with salt and pepper. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Place each prepared spring roll on a serving platter and cover with Reynolds Wrap® Aluminum Foil to keep the spring rolls from drying out. Continue with remaining ingredients, adding them to the platter as you work. Keep the spring rolls covered with foil at all times. Serve the spring rolls with the mango dipping sauce and chopped peanuts (if desired).

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 108.7
Fat: 5.7 g
Saturated fat: 0.8 g
Carbohydrates: 14.3 g
Sugars: 4.9 g
Dietary fiber: 3.3 g
Protein: 2.1 g
Cholesterol: 0.7 mg
Sodium: 115.8 mg
Smothered Steak


Ingredients:
onion, water, Worcestershire sauce

Directions:
Preheat oven to 350 degrees., Place steak pieces in baking dish and sprinkle with salt and pepper., Mix soup, onion, water, and Worcestershire sauce and spoon over steaks., Cover with foil and bake for about 45 minutes., Serve with rice or mashed potatoes.
Easy No Bake Baby Cheesecakes


Ingredients:
cream cheese, Cool Whip, sugar, vanilla

Directions:
Place one Oreo cookie into each cupcake paper. You could sit them in a muffin tin for support if you want, I didn't have enough muffin tins!
Whip up the softened cream cheese with a mixer for a couple minutes, until it is creamy.
Add the sugar and mix it in well.
Mix in the vanilla.
Scrape the sides of the bowl and then beat it with the mixer some more to make sure it is all mixed together nicely. Stir in the Cool Whip. If you wanted to crush up some more cookies and mix them in you could at this step.
Use a spoon to dollop the mixture into the cups on top of the oreos or use a piping bag with no tip or a large tip and pipe the mixture onto the cookies.
Put them in the fridge, because cheese cake isn't so good when it's warm!
This will make more or less depending on how full you make your cups!
Banana Bread-Bread Pudding


Ingredients:
half-and-half, milk, eggs, sugar, vanilla, banana

Directions:
Heat the oven to 350°F, and grease an 8-inch square baking dish.
Slice the banana bread into 1 inch slices, place on a baking sheet, and toast in the oven, about 8-10 minutes, then cut into cubes.
Place half the cubes in the baking dish, and cover with the chopped or sliced banana, then add the rest of the bread cubes over that.
Whisk the half and half, milk, eggs, sugar and vanilla in a bowl, and pour over the banana bread cubes in the baking dish.
Let it sit for about 5 minutes before putting it in the oven.
Bake for one hour--a knife inserted in the center will look wet, but mostly clean.
Let it set for 5-10 minutes, and scoop out and serve warm, with cream, or it's even delicious plain.
Burrito Casserole
Category: main-dish
By Renee

This is a very moist and delicious burrito casserole. Kids love it and you can add all your favorite burrito toppings like sour cream, extra cheese, lettuce, tomatoes, black olives...The sky's the limit to satisfy your Tex-Mex taste buds! Enjoy!

Ingredients:
cooking spray
2 tablespoons olive oil
½ large yellow onion, chopped
1 pound ground beef
1 (16 ounce) can refried beans
1 (1 ounce) package burrito seasoning
1 (14.5 ounce) package tortilla chips
1 (10.75 ounce) can  condensed cream of mushroom soup
4 ounces sour cream
2 ½ cups shredded Mexican cheese blend
1 (8 ounce) jar salsa

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with cooking spray. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 3 to 5 minutes. Add beef and increase heat to medium-high. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Combine refried beans and burrito seasoning in a bowl and mix well. Add mixture to the beef in the skillet and stir well. Mix cream of mushroom soup and sour cream together in a bowl. Place a layer of chips into the prepared casserole dish to just cover the bottom. Follow by 1/2 the meat mixture, 1/2 the soup mixture, 1 cup shredded Mexican cheese blend, and 1/2 the salsa. Repeat layers and top with remaining cheese. Bake in the preheated oven, uncovered, until hot and bubbly, 20 to 30 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 12 servings

Calories: 452
Fat: 27.7 g
Saturated fat: 11.1 g
Carbohydrates: 34.3 g
Sugars: 1.6 g
Dietary fiber: 4.2 g
Protein: 18.4 g
Cholesterol: 57.7 mg
Sodium: 932 mg
Chicken Caesar Sandwich Ring


Ingredients:
egg, parmesan cheese, romaine lettuce, tomatoes

Directions:
Heat oven to 375.  Grease large cookie sheet.  Remove dough from cans.  Place dough, seam side down, on greased cookie sheet, joining ends to form a large ring; press ends together firmly to seal.
Brush dough ring with beaten egg.  With kitchen scissors, cut surface of dough every 2 inches to form V's.
Bake at 375 for 20 to 25 minutes or until deep golden brown. Cool 15 minutes.
With serrated knife, cut bread ring in half horizontally.  Top bottom half of ring with chicken.  Drizzle with 2 tablespoons of the salad dressing.  Sprinkle with parmesan cheese.  Top with lettuce, tomato and remaining 2 tablespoons salad dressing.  Cover with top half of ring.  Cut into sandwiches.
Roasted Smoky Turkey Legs


Ingredients:
Morton Tender Quick salt, brown sugar, liquid smoke, water

Directions:
Mix the salt, brown sugar, liquid smoke and water together until all is dissolved and pour the briny mixture over the turkey legs.
Store in a covered container in the refrigerator for 24-hours to 72-hours.
Rinse the brine off the turkey, pat dry with paper towels and roast at 350°F for about 45 minutes.
By this time, the turkey will almost be done, but the skin will still have a pale color, so I crank the oven up to 500°F and roast the legs/wings until they are a rich mahogany color, then I flip them over and roast the other side until it is also deep brown.
Baked Salmon I
Category: main-dish
By SDELATORE

A delicious, healthy dinner of salmon with herbs and rice.

Ingredients:
1 cup brown rice
2 ½ cups water
1 pound salmon fillet
¼ cup orange juice
1 teaspoon dried dill weed
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dry mustard
1 teaspoon lemon pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 1/2 cups of water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large pan, add enough water to just cover the bottom of the pan.  Lay the salmon fillet in the pan, pink side up. Place cooked rice around the outside of the fish. Sprinkle the orange juice over the fish and rice. In a small bowl, combine the dill weed, rosemary, basil, mustard, lemon pepper and sprinkle over the fish and rice. Cover with aluminum foil. Bake in a preheated oven for 30 to 40 minutes or until the salmon is tender and flaky.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 4 servings

Calories: 354.8
Fat: 13.7 g
Saturated fat: 2.7 g
Carbohydrates: 30.3 g
Sugars: 1.4 g
Dietary fiber: 2.5 g
Protein: 25.8 g
Cholesterol: 67 mg
Sodium: 184.6 mg
Tex Mex Rice Wrap


Ingredients:
instant brown rice, water, olive oil, lime, juice of, green pepper, tomatoes, fresh cilantro, cucumber, corn, black olives, monterey jack cheese

Directions:
Cook rice with water according to package directions., Once cooked, set aside to cool slightly., Whisk together olive oil, sodium free seasoning and lime juice., Combine all the vegetables and toss with dressing to marinate., Gently combine marinated vegetables and cheese with rice., Serve as a salad or a wrap with lettuce.
Herb Garden Cheese Spread


Ingredients:
cream cheese, fresh chives, fresh basil, caraway seeds, garlic

Directions:
Combine all ingredients; stir well.
Cover and refrigerate for at least 2 hours for flavors to blend.
Serve with crackers or veggies.
Chili


Ingredients:
ground beef, onion, tomato sauce, kidney beans, vinegar, salt, ground cayenne pepper, chili powder, paprika, bay leaf, oregano, cumin, garlic

Directions:
"Brown ground beef with onions in Dutch oven until browned. Drain Grease. Add rest of ingredients & cook on low; heat 40 minutes, stirring occasionally."
Dog Food


Ingredients:
chocolate chips, peanut butter, butter, powdered sugar

Directions:
Melt chocolate chips, peanut butter and butter in a large sauce pan., Add cereal and stir till coated., Put powdered sugar in a brown paper bag., Pour in cereal and shake well, till coated with sugar., Enjoy!
Hamburger Salad


Ingredients:
ground beef, ground turkey, cheddar cheese, lettuce

Directions:
In a large bowl combine the ground meat, relish and Italian seasoning using hands.
In a medium skillet cook meat mixture until browned. Remove from heat. Add cheese.
Mix in cheese until melted.
Serve on lettuce or toast.
Mock Feta Cheese ( Vegan Substitute )


Ingredients:
olive oil, water, red wine vinegar, salt, dried basil, dried oregano, pepper, firm tofu

Directions:
Place everything but the tofu in the bowl and whisk together., Add tofu, stir, and let sit for at least an hour.
Estella's Mole Poblano Chicken


Ingredients:
dried ancho chiles, poblano chiles, chicken broth, salt, hazelnuts, pecans, sesame seeds, raisins, anise seed, cumin seed, black peppercorns, whole cloves, cinnamon stick, garlic cloves, onion, plantain, corn tortillas, chicken broth, sugar, chicken

Directions:
Cook's Note:
If you cannot find Mexican chocolate, replace with dark chocolate.
For the chile paste:
Toast the ancho chiles by opening them and pressing them flat in a hot skillet for a few seconds on each side. Soak the chiles in hot water until they are very soft, about 30 minutes. Drain and pour into a blender with the roasted poblanos and chicken broth. Pulse until pureed. Season with salt and set aside.
For the mole:
Heat the canola oil in a large skillet over medium heat. Add the almonds, hazelnuts, pecans and sesame seeds and cook, stirring until lightly toasted, about 3 minutes. Remove the nuts with a slotted spoon to a food processor or blender. Add the raisins to the same skillet and stir for a minute as they puff. Put them in with the nuts. Add the anise seeds, cumin seeds, peppercorns, cloves and cinnamon stick to the skillet and cook until fragrant, about1 minute. Transfer to the food processor. Add the garlic and onions to the skillet and cook until browned, about 10 minutes. Remove to the food processor with the nuts and raisins. Then, fry the plantains and add to the food processor with the tortillas. Add about 1 cup/250 ml chicken broth and blend to a smooth paste.
In a large skillet, heat some more oil over medium heat and pour in the mole. Add the ancho chile paste, chocolate, sugar and remaining 2 2/3 cup/660 ml chicken broth. Season with salt and pepper and continue cooking on low heat for about 1 hour. Serve the mole with roasted, grilled or poached chicken.
Creamy Crab Risotto


Ingredients:
arborio rice, water, carrot, onion, shallot, herbs, cheese

Directions:
In a Medium Saucepan combine rice, water and wine. Bring to boil and then turn down to simmer.
When approximately 2/3rds of the liquid is absorbed add the carrot, onion, shallots, crab, cream and herbs.
Continue to simmer.
Stir occasionally and check for absorbtion.
It's done when it's nice and thick and the carrots are still crunchy.
Add the chilli and cheese to the dish and bake at 220 degrees celcius for 15 minutes.
Green Rice (Cheesy Broccoli Rice)


Ingredients:
cooked rice, butter, onion, celery, broccoli, broccoli florets, green chilies, water

Directions:
In a saute pan, onion and celery in butter until soft.
In large saucepan combine soup, Cheez Whiz, water and green chiles over medium heat.
In large casserole dish, combine rice, broccoli, and soup mixture.  Stir in onion and celery.  Bake at 350°F for 30 minutes.
Grilled Teriyaki Chicken (Rachael Ray)


Ingredients:
"chicken breasts"

Directions:
In a large plastic food storage bag, combine teriyaki sauce, oil and grill seasoning.
Add chicken, close bag and combine to coat evenly.
Let stand 15 minutes.
Preheat an outdoor or indoor grill or grill pan to medium-high.
Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
Fish and Brewis with Scruncheons
Category: breakfast-and-brunch
By bpvanderburg

A traditional dish from the Canadian provinces of Newfoundland and Labrador. Definitely not for anyone on a low fat or low sodium diet. Delicious as all get-out! Accompany with boiled lemony peas or your favourite steamed vegetable.

Ingredients:
2  hard bread cakes, such as Purity®, split horizontally
1 pound salt cod steaks, skinned and cut into 1/2-inch strips
1 teaspoon salt
½ pound fatback, diced

Directions:
Place hard bread into a pot. Cover bread with several inches of cool water, place a lid on the pot, and soak 8 hours to overnight. Rinse salt cod under running cool water; place into a pot. Cover fish with several inches of cold water, place a lid on the pot, and soak in the refrigerator 8 hours to overnight. Add salt to soaked bread and bring just to a simmer over medium-low heat and simmer for 2 minutes. Drain immediately; cover to keep warm. Drain fish and cover with fresh water; bring to a boil. Cook until fish is opaque and flakes easily with a fork, about 20 minutes. Drain fish; remove any bones. Stir fish into prepared hard bread. Cook and stir fatback in a frying pan over medium heat until golden brown, about 10 minutes. Pour fatback and drippings over fish and bread mixture. Stir gently just to combine; serve immediately.

Prep time: 15 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 4 servings

Calories: 929.6
Fat: 53.2 g
Saturated fat: 18.9 g
Carbohydrates: 30.5 g
Sugars: 0.5 g
Dietary fiber: 1 g
Protein: 76.5 g
Cholesterol: 204.8 mg
Sodium: 8763.3 mg
Ham & Cheese Noodle Casserole


Ingredients:
ham, sharp cheddar cheese, butter, milk

Directions:
Preheat oven to 375 degrees.
Cook noodles in accordance with package and drain.
In a medium mixing bowl, combine melted soup and milk and stir until well blended.
In 13 x 9 baking dish, combine ham, cooked noodles, liquid soup mixture and half of the cheese.
Bake for 20 minutes.
Sprinkle remaining cheese over top of casserole. Dot with butter.
Bake for additional 10 minutes or until cheese is melted and bubbly.
Mrs. Patti's Mexican Cornbread
Category: bread
By MAIL8D

Cornbread with a touch of spice.

Ingredients:
1 ½ cups yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
1 cup sour cream
2  eggs
1 (14 ounce) can cream-style corn
1  onion, chopped
⅔ cup vegetable oil
¼ cup chopped jalapeno peppers, or to taste
3 cups shredded Cheddar cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease a large cast-iron skillet. Whisk cornmeal, baking powder, and salt in a bowl; beat sour cream and eggs into cornmeal mixture until thoroughly combined. Stir cream-style corn, onion, vegetable oil, and jalapeno peppers into batter. Pour half the batter into prepared cast-iron skillet; spread 1 cup Cheddar cheese over batter. Pour in remaining batter and spread remaining 2 cups Cheddar cheese on top. Bake in the preheated oven until set and the cheese topping is melted and browned, about 45 minutes.

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

Calories: 555.1
Fat: 40.2 g
Saturated fat: 16 g
Carbohydrates: 34.6 g
Sugars: 3.7 g
Dietary fiber: 2.2 g
Protein: 16.1 g
Cholesterol: 103.6 mg
Sodium: 913.8 mg
Chocolate Pixies


Ingredients:
shortening, sugar, eggs, vanilla, flour, baking powder, salt, confectioners' sugar

Directions:
Melt the shortening and chocolate in a bowl over hot water; cool slightly.
Take off heat and using an electric mixer, blend in the sugar.
Beat in eggs--one at a time beating for 1 minute after each addition.
Add the vanilla.
Add the flour, powder, and salt and mix well.
Chill for 15 minutes as the dough will be very soft.
Put the confectioners sugar in a shallow bowl so you can put the rolled balls in it.
Roll dough into balls the size of a walnut and roll in the confectioners sugar.
Bake in a 300 degree oven for 12-15 minutes.
Should be soft to touch in oven; should be chewy when done.
Healthy Crab Cakes for My Mom


Ingredients:
lump crabmeat, scallions, fresh parsley leaves, panko breadcrumbs, mayonnaise

Directions:
Lightly oil baking pan or cookie sheet.
Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
Divide crab mixture into four portions and carefully shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high.  Place on lightly oiled baking pan or cookie sheet so that none of the crab cakes touch. To "set" cakes, cover with plastic wrap and chill at least 30 minutes, and up to 24 hours in advance to this point.
Preheat oven to 350 degrees Fahrenheit.
Bake crab cakes for 12-15 minutes.  They will brown only slightly due to the lack of egg or oil.  On the bright side, all ingredients are precooked before baking.  If you won't settle for less than a golden brown look, brush some lightly beaten egg whites on the exposed crab cake surfaces before baking.
Serve hot with saltine crackers.
NOTE: Don't use jumbo lump backfin for the all the crab meat, as the lumps are too big for the cake to hold together.  If trying to impress, use Jumbo Lump Backfin Crab for half the crab meat, and use regular backfin for the other half.  .
Easy Grape Salad
Category: desserts
By With Imagination

This salad is so easy to make and every time I take it to a potluck I get asked for the recipe!

Ingredients:
1 pound seedless green grapes
1 pound seedless red grapes
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
1 (6 ounce) package slivered almonds

Directions:
Wash grapes in a colander under running water, and remove all stems. Place in a large bowl. In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the almonds. This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 384.7
Fat: 21.2 g
Saturated fat: 7.1 g
Carbohydrates: 44.4 g
Sugars: 31.4 g
Dietary fiber: 3.1 g
Protein: 7.4 g
Cholesterol: 30.8 mg
Sodium: 107.1 mg
CHOCOLATE MOUSSE CREAM CONE


Ingredients:
milk, peppermint, icing sugar

Directions:
using an electric mixer, beat the mousse powder with the milk as per directions on packet.
fill each cone with mousse layering with some peppermint crisp if desired.
refrigerate for 1 hour.
whip the cream with the icing sugar.  pipe or spoon the cream onto the cones.
top with sprinkles.
keep refrigerated until needed.
NOTE;the mousse powder I used may  not be the same as you can get. (I'm in Australia, I used "äeroplane" mousse mix ] so just follow the directions on the packets you get or you can just make your own mousse if you prefer.
Greens, Cukes, and Radish Salad With Creamy Dressing


Ingredients:
leaf lettuce, cucumber, fresh spinach, red radishes, light sour cream, white vinegar, chives, fresh ground black pepper

Directions:
Divide the lettuce and spinach amongst 4 plates. Arrange the cucumber slices and radishes over the greens.
Combine the sour cream or yogurt with the vinegar and chives, spoon over each plate.
Sprinkle each with fresh black pepper, serve immediately.