xiaoxl/recipe_data huggingface dataset:
Chocolate Coffee Frappuccino


Ingredients:
regular grind coffee, regular grind coffee, water, soymilk, Splenda sugar substitute, artificial sweetener, guar gum

Directions:
Double brew the coffee.
Let cool.
Place coffee, soy milk, Splenda and guar gum in the blender, blend about 15 seconds.
Add ice, blend again for 15 seconds.
Place the beverage in a wide mouthed glass, swirl with chocolate syrup.
Insert straw and enjoy.
Also great with mint syrup added to the blender with coffee.
1970's French Strawberry Pie
Category: desserts
By buzzsau

My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make.  My mom used to make homemade crust but I always have trouble with mine and I recently found Keebler® ready made shortbread pie crusts!

Ingredients:
1 (4 ounce) package cream cheese, softened
1 tablespoon heavy whipping cream
1 (9 inch) prepared shortbread pie crust (such as Keebler®)
2 cups fresh strawberries, quartered
2 cups fresh strawberries, mashed
1 cup white sugar  (Optional)
¼ cup cornstarch
1 cup heavy whipping cream
2 tablespoons white sugar  (Optional)
¼ teaspoon vanilla extract  (Optional)

Directions:
Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer. Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely. Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours. Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

Prep time: 15 mins
Cook time: 10 mins
Total time: 2 hrs 25 mins
Yields: 1 9-inch pie

Calories: 417.8
Fat: 21.9 g
Saturated fat: 11.4 g
Carbohydrates: 52.9 g
Sugars: 37.9 g
Dietary fiber: 1.5 g
Protein: 3.2 g
Cholesterol: 58.8 mg
Sodium: 156.1 mg
Wonton


Ingredients:
ground pork, beef, scallion, egg, salt, soy sauce, sugar, water, wonton skins, chicken broth

Directions:
"Mix all ingredients except wonton skins and oil or broth. Put 1 teaspoons mixture into center of each wonton skin. Moisten edges of skin with water and fold to form triangle; press edges together to seal. To cook as appetizers: Fry in hot oil until golden brown and crispy. To cook for use in soup: Bring large kettle of water to a boil. Add a few wonton at a time. Do not overcrowd; give them room to "swim" freely. Cook over medium heat for 8-10 minutes. add cooked wonton to hot chicken broth, or other soup base. Use about 3 dozen wontons for each 5 cups of broth."
Baked Buffalo Wings
Category: appetizers-and-snacks
By Leesah

These easy to make hot wings are crispy without being fried. Always yummy to snack on. They only take 10 minutes for prep, but need to be refrigerated for about an hour so the flour coating is firm. You can add more cayenne or use a higher hot sauce to butter ratio if you like them spicier! Enjoy.

Ingredients:
¾ cup all-purpose flour
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon salt
20  chicken wings
½ cup melted butter
½ cup hot pepper sauce (such as Frank's RedHot®)

Directions:
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F (200 degrees C). Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Prep time: 15 mins
Cook time: 45 mins
Total time: 2 hrs
Yields: 20 chicken wings

Calories: 125.4
Fat: 9.2 g
Saturated fat: 4.2 g
Carbohydrates: 3.8 g
Sugars: 0.1 g
Dietary fiber: 0.2 g
Protein: 6.8 g
Cholesterol: 31.5 mg
Sodium: 257.6 mg
Best Ever Irish Soda Bread
Category: bread
By Tricia

A moist, cake-like Irish Soda Bread that's not just for St. Paddy's Day... it's so easy and sooo delicious you'll be craving it all year 'round.

Ingredients:
4 cups all-purpose flour
¾ cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter, at room temperature
1 ½ cups raisins
1 ½ cups buttermilk, at room temperature
3  eggs, at room temperature

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan. Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan. Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch round loaf

Calories: 359.9
Fat: 9.7 g
Saturated fat: 5.5 g
Carbohydrates: 62.3 g
Sugars: 26.4 g
Dietary fiber: 1.9 g
Protein: 7.6 g
Cholesterol: 68.1 mg
Sodium: 446.5 mg
Crêpes With Apple & Pistachio


Ingredients:
plain flour, salt, eggs, unsalted butter, butter, milk, icing sugar, ice cream, granny smith apples, unsalted butter, caster sugar, ground cinnamon, ground cardamom, ground nutmeg, pistachio nuts

Directions:
To make the crêpes: Combine the flour, salt, eggs, butter and milk in a processor and blend until smooth.  Stand for 1 hour.  Brush a crêpe pan with a little of the extra melted butter and heat over a moderate heat.  Add about 1/4 cup of the batter, rotate the pan to distribute evenly and cook for about 30-40 seconds, or until the bottom is set and golden.  Flip the crêpe over to cook on the other side for about 20 seconds.  Slide onto a heatproof plate and plate and keep warm in a low oven until all the crêpes have been cooked.
To make the apple filling: Peel, core and thinly slice the apples.  Melt the butter in a (preferably non-stick] pan, add the apple, sugar and spices and cook over a moderate heat, stirring frequently until the apple is soft, about 10 minutes.  Stir in the pistachios and set aside.
To cook: Preheat the oven to 200°C  Place a crêpe on a flat surface, and place about 2 tablespoons of the filling onto a quarter of the crêpe.  Fold in half and then into quarters.  Repeat with the remaining crêpes.  Arrange in a lightly buttered ovenproof dish, slightly overlapping.  Bake until heated through, about 5-10 minutes.
To serve: Lightly dust the crêpes with icing sugar and serve with cream or ice cream.
2 Bean Soup (Crock Pot)


Ingredients:
olive oil, onion, carrots, fennel seed, tomatoes, vegetable broth, potatoes, white beans, frozen green beans, salt, pepper, basil leaves, garlic cloves, parmesan cheese, olive oil

Directions:
In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes (2-3 minutes] or until seeds are toasted and fragrant. Remove from heat and transfer to a mortar and pestal and crush seeds. Set aside.
In a skillet, heat oil over medium heat for 30 seconds or so. Add onions and carrots, stirring until vegetables are softened (6-10 minutes].
Stir in toasted fennel seeds and cook stirring another minute.
Add tomatoes with juice and bring to a boil.
Transfer mixture to crock pot.
Add broth, potatoes, white beans and green beans.
Cover and cook on low for 8 hours. Season with salt and pepper.
To make pistou -- in a food processor or blender combine basil, garlic and parmesan - process until smooth. Slowly add the olive oil through the food tube until combined.
Ladle soup into bowls and top with the pistou.
Leeks Au Gratin


Ingredients:
hard-boiled eggs, leeks, butter, flour, milk, white cheddar cheese, parmesan cheese, cayenne pepper

Directions:
Quarter eggs lengthwise.
Arrange in a single layer in broiler-safe 2 qt round dish.
Set aside.
Remove green portion from leeks, and halve lengthwise.
Wash thoroughly, and pat dry.
Remove the roots, and cut the leeks lengthwise into thin strips (julienne].
Heat 4 tbs of the butter in a large skillet over medium heat, add leek strips.
Cook leeks until tender, stirring occasionally.
Spoon leeks over eggs in dish.
Melt remaining 2 tbs butter in a skillet.
Whisk in flour.
Add milk, cook until thickened and bubbly.
Whisk in 1/4 cup of the white cheddar cheese, the Parmesan cheese, and the cayenne pepper.
Season to taste with salt and pepper.
Pour the sauce over the leeks and eggs in dish.
Sprinkle with remaining white cheddar cheese.
Bake uncovered about 10 minutes in 450 oven, or until the edges are bubbly and the top begins to brown.
Maura's French Onion Soup


Ingredients:
yellow onions, butter, red wine, flour, sugar, beef broth, dark soy sauce, beef bouillon cubes, dried rosemary, pepper, bay leaves

Directions:
Cook the onions in butter over medium/low heat for 20 minutes or until browned.
(You want the onions to be a golden color, but NOT black!] Remove from heat, and set aside.
Mix sugar, flour, a few dashes of pepper& rosemary, and 2/3 cup of the wine into a paste mixture.
Add this to the onions, and mix well.
Put the onion mixture into the crockpot.
Add broth and bay leaves.
Stir soup mixture very gently.  (Stirring doesn't have to be overly thorough... just enough so that the onions are no longer a paste.]
Cook on "high" for 2 1/2 hours.
Add soy sauce, buillon cubes, and remaining 1/3 cup of wine.
Cover and continue cooking for 30 minutes.
Ladle into soup bowls and enjoy!
Milk Free Oatmeal Pancakes (Whole Foods)


Ingredients:
oatmeal, banana, cinnamon, sugar

Directions:
Place all the ingredients in a blender., Blend until everything is broken down into a liquid., Heat a griddle and pour by 1/8 cup onto the hot griddle., Cook until bubbles start to form, and then flip them., Serve warm topped with sliced bananas and cinnamon if you like.
Crock Pot Squash Couscous


Ingredients:
yellow zucchini, green zucchini, Spanish onion, chickpeas, sultana raisin, granulated sugar, butter, ground ginger, salt, ground pepper, turmeric, couscous, fresh parsley

Directions:
Peel and cut squash into 2-inch cubes. Halve zucchini lengthwise; cut into 2-inch pieces.
Place in slow cooker.
Add onion, stock, chickpeas, raisins, sugar, butter, ginger, salt, pepper and turmeric.
Cover and cook on low for 5 hours or until vegetables are tender.
Increase heat to high; cover and cook for 15 minutes or until reduced slightly.
With slotted spoon, remove vegetable mixture to bowl; cover and keep warm.
Place couscous in large bowl; pour 2 cups of the hot broth over couscous.
Cover with plastic wrap; let stand for 5 to 10 minutes or until couscous is plumped.
Fluff with fork.
Make well in centre of couscous; spoon in vegetables.
Pour remaining broth over top; sprinkle with parsley.
Makes 6 to 8 servings.
Canadian Living.
Strawberry-Citrus Loaf


Ingredients:
butter, granulated sugar, eggs, all-purpose flour, cream of tartar, baking soda, baking powder, sour cream, vanilla extract, lemon juice, orange zest

Directions:
Preheat oven to 350 degrees.
Grease two loaf pans.
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well.
Mix in strawberry spread.
Mix in flour, cream of tartar, baking soda and baking powder.
Mix in sour cream, vanilla, lemon juice and orange zest.
Pour into greased loaf pans and bake about 50-60 minutes (or until inserted knife comes out clean].
Peppermint Chocolate Blast


Ingredients:
instant coffee crystals, cocoa powder, sugar substitute, vanilla extract

Directions:
Put ice in blender and crush., Mix together the milk, sugar, and extracts and add to blender., Add coffee crystals and cocoa powder to blender., Blend for 30 to 60 seconds until combined.
Instant Potato-Breaded Chicken Scampi


Ingredients:
boneless skinless chicken breasts, Bisquick, instant mashed potatoes, seasoning salt, pepper, bow tie pasta, butter, olive oil, dried parsley, dried basil, dried oregano, garlic, salt, lemon juice, white wine, mushroom

Directions:
To make the chicken, mix all ingredients except chicken in a plastic bag.
Add chicken and shake to coat.
Saute until done.
Set chicken aside.
To make the pasta, while chicken is cooking, make half a box of bow tie pasta according to directions on the box.
For the sauce: In a skillet, heat the butter or margarine and oil over medium high until the butter/margarine melts.
Add the parsley, basil, oregano and garlic and salt and mix together in the skillet.
Stir in lemon juice, white wine, and mushrooms and bring to a boil.
More butter/margarine can be added if needed.
Add to pasta and top with chicken.
Chicken With Forty Cloves of Garlic


Ingredients:
garlic, whole chickens, kosher salt, fresh ground black pepper, unsalted butter, olive oil, cognac, dry white wine, fresh thyme leave, all-purpose flour, heavy cream

Directions:
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Cut the chickens (3-1/2 lbs each] into eighths. Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don't want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
Pairs well with Chardonnay.
Portobello Mushroom Toast


Ingredients:
margarine, portabella mushrooms, sun-dried tomato packed in oil, fresh thyme, fresh basil

Directions:
Preheat oven to 425°F (220°C]. Line baking sheet with parchment paper.
Scoop out gills from the portobello mushrooms and discard. Spread margarine over each mushroom. Mix sundried tomatoes with thyme and sprinkle over top. Place on prepared baking sheet.
Bake 15 minutes or until tender and browned around the edges.
Sprinkle with basil before serving.
Chocolate Chip Peanut Butter Cookies


Ingredients:
flour, butter, vanilla extract, water, eggs, peanut butter, salt, chocolate chips

Directions:
Preheat oven to 350f.
In a large bowl, mix flour and butter until combined.
Mix in in vanilla, water, and eggs.
Add peanut butter and salt and mix until thoroughly combined (The mixture will be"clumpy"].
stir in chocolate chips.
Mold into balls.
Bake in oven for 12-15 minutes on a nongreased cookie sheet.
Bananalicious shake


Ingredients:
banana, fat free vanilla ice cream, fat free banana cream pie flavored pudding mix, milk

Directions:
Place all ingredients in a blender and blend till smooth., Tastes just like a banana shake from a fast food place., only a bit healthier.
Maple Pumpkin Doughnuts
Category: bread
By sweetlab

Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!

Ingredients:
1 teaspoon vegetable oil, or as needed
1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon ground cloves
¼ cup light brown sugar
¾ cup pumpkin puree
⅓ cup vegetable oil
⅓ cup maple syrup
¼ cup buttermilk
1  large egg
½ cup confectioners' sugar
3 tablespoons maple syrup
¼ cup finely chopped roasted pumpkin seeds

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes. Scoop about 1/4 cup batter into each doughnut well. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth. Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Prep time: 40 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 8 servings

Calories: 275.2
Fat: 11.1 g
Saturated fat: 1.7 g
Carbohydrates: 41.9 g
Sugars: 25.6 g
Dietary fiber: 1.3 g
Protein: 3.3 g
Cholesterol: 23.6 mg
Sodium: 209.8 mg
Pennsylvania Greek Sauce
Category: side-dish
By Larissa Smith

This is my sister Dawn's recipe for good, old-fashioned, northwest-Pennsylvanian Greek sauce for topping your burgers and dogs.

Ingredients:
1 pound ground beef
2 small onions, chopped
1 (8 ounce) can tomato sauce
1 cup water
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon ground cumin
1 teaspoon crushed red pepper flakes
2 teaspoons prepared yellow mustard

Directions:
Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hr
Yields: 12 servings

Calories: 78.3
Fat: 4.6 g
Saturated fat: 1.8 g
Carbohydrates: 2.5 g
Sugars: 1.3 g
Dietary fiber: 0.6 g
Protein: 6.8 g
Cholesterol: 23 mg
Sodium: 217.9 mg
Bar-T-5 Baked Beans


Ingredients:
bacon, onions, green peppers, brown sugar, molasses, crushed pineapple

Directions:
Dice onions and saute.
cook bacon and crumble; drain all grease.
Add diced peppers and the rest of the ingredients.
Simmer low until done.
Hot Spinach Balls & Spicy Mustard Sauce


Ingredients:
dry mustard, white vinegar, sugar, frozen spinach, parmesan cheese, eggs, butter, Accent seasoning, pepper, thyme, small onion

Directions:
Mustard Sauce:
To make the spicy russian mustard sauce combine the dry mustard and vinegar in a small bowl.
Cover and let stand at room temperature overnight.
Next day, in a small pan, combine the mustard vinegar mixture, sugar and egg yolk and simmer over low heat.
Cover and store in fridge for up to 1 month.
When ready to use this delicious spicy mustard serve it at room temperature.
Spinach Balls:
(MOST IMPORTANT]  Please make sure that the spinach is very well drained, there should be no liquid left in the spinach at all.
Next combine all the ingredients into a large bowl and mix well.
Then roll the spinach mixture into balls.
Place the spinach balls on a cookie sheet and freeze until solid.
Once the spinach balls are frozen place in a freezer bag and keep frozen until needed.
Bake frozen in a 350 degree oven for  15 - 25 minutes.
Please check the spinach balls after 15 minutes as all ovens vary.
The balls should be firm when touched, cook longer if necessary.
Clifford Tea Cookies


Ingredients:
oleo, brown sugar, eggs, vanilla, flour, baking soda, salt

Directions:
Sift together flour, baking soda, salt, and nuts and set aside.
Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla.
In batches, mix in dry ingredients.  Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough.
Cover with plastic wrap and refrigerate overnight.
When ready to bake, heat oven to 400 (F].  Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet.  You can space them close together as they do not spread much in baking.
Bake 8-10 minutes.  Cool on pan 2 minutes before transferring to cooling racks.  Store in air tight container.
Grandma's Egg Custard Pie
Category: desserts
By Marles Riessland

This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.

Ingredients:
1 (9 inch) unbaked pie crust
3  eggs, beaten
¾ cup white sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1  egg white
2 ½ cups scalded milk
¼ teaspoon ground nutmeg
3 drops yellow food coloring  (Optional)

Directions:
Preheat oven to 400 degrees F (205 degrees C). Mix together eggs, sugar, salt, and vanilla. Stir well.  Blend in the scalded milk. For more yellow color, add few drops yellow food coloring. Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg. Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
Yields: 1 (9-inch) pie

Calories: 252.4
Fat: 10.5 g
Saturated fat: 2.6 g
Carbohydrates: 33.3 g
Sugars: 22.6 g
Dietary fiber: 0.2 g
Protein: 6.3 g
Cholesterol: 75.8 mg
Sodium: 276.9 mg