xiaoxl/recipe_data huggingface dataset:
Potato Chip Cookies Dipped in Chocolate


Ingredients:
unsalted butter, granulated sugar, vanilla, table salt, all-purpose flour, canola oil

Directions:
Preheat your oven to 350 degrees F.
Line your baking sheet with parchment paper {I had waxed and used it with good results} and set aside. I used my Kitchen Aid with regular beater {but a hand beater would work just as well} and creamed together the butter with 1/2 cup of the sugar until lightly and fluffy, then mixed in the vanilla until smooth. Add the almonds, potato chips and flour together and mix until a huge bowl of crumbly looking dough; it will be moist though.
Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and using the bottom of a drinking glass or measuring cup to slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little.
Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave {I do it this way-- 30 seconds, stir, repeat}. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
OMGoodness --  DELISH :].
Crispy Chinese Noodles (Restaurant Style)
Category: side-dish
By OdaMae

These light and airy strips add a great garnish to soups or when cut wider, can be a great alternative to regular chips at a Chinese-themed dinner. I love to use them in my chicken corn egg-drop soup! You can vary the amount by cutting only the amount of strips needed for the number of guests. Serve with duck sauce and Chinese mustard sauce for dipping.

Ingredients:
2 cups vegetable oil, or as needed
1 (10 ounce) package egg roll wrappers

Directions:
Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough. Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 8 servings

Calories: 150.5
Fat: 6 g
Saturated fat: 0.8 g
Carbohydrates: 20.3 g
Dietary fiber: 0.6 g
Protein: 3.4 g
Cholesterol: 3.1 mg
Sodium: 200.2 mg
Mushroom Risotto


Ingredients:
onions, mushrooms, arborio rice, parmesan cheese

Directions:
Heat oil in pan, add onions and mushrooms., Cook until onions are soft., Add rice, stir until combined., Put stock in another pan and boil., Stir in 2/3 cup stock to the rice., Stir until all absorbed., Continue adding stock in small amounts in this fashion until all used., When this process is finished, add cheese., Serve.
Rhubarb Bread


Ingredients:
egg, honey, butter, rhubarb, walnuts, flour, baking powder, baking soda, salt, ground ginger

Directions:
Preheat oven to 350°., In a mixing bowl beat the egg with the honey, melted butter and orange juice., Stir in the rhubarb and nuts., Sift together flour, baking powder, baking soda, salt and ginger., Combine dry and wet ingredients, stirring just to mix., Pour into 2 medium loaf pans, greased., Bake 35-40 minutes or until the tops feel springy to the touch., Cool bread in pans 10 minutes before removing to cool on a rack.
Chicken and Rice Casserole
Category: meat-and-poultry
By sharker

Quick 'n' easy chicken and rice casserole.

Ingredients:
1 cup white rice
4  skinless, boneless chicken breast halves
1 (1 ounce) package French onion soup mix
1 (10.75 ounce) can  condensed cream of mushroom soup

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spread rice into a casserole dish. Lay chicken breasts onto the bed of rice. Sprinkle French onion soup mix over the chicken. Pour cream of mushroom soup over the chicken. Cover casserole dish with aluminum foil. Bake in preheated oven for 45 minutes. Remove aluminum foil and continue baking until the rice is tender and the chicken no longer pink in the center, about 15 minutes more.

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

Calories: 382.1
Fat: 6.4 g
Saturated fat: 1.5 g
Carbohydrates: 46.5 g
Sugars: 1.5 g
Dietary fiber: 1 g
Protein: 32.2 g
Cholesterol: 68.4 mg
Sodium: 1189.3 mg
Junior League - Cheesy Yellow Squash


Ingredients:
onion, sugar, salt, butter, eggs, milk, cayenne pepper, parmesan cheese

Directions:
"Combine the squash, onion, sugar, and salt with enough water to cover.  Bring to a boil, reduce and simmer until tender, drain.  Spoon squash mixture into a bowl and mash.  Add butter and mix.  Stir in the eggs and add the cheddar cheese, milk, bread crumbs and cayenne pepper and mix.  Spoon into a buttered 8x8 baking dish.  Sprinkle with Parmesan.  Bake at 350 for 30 minutes or until brown and bubbly."
Tequila Slammer


Ingredients:
salt, lemon

Directions:
Pour the tequila into a shooter glass.
Make a wet patch on your wrist and pour some salt on it.
Now first you lick the salt.
Then you sip (I really mean skull] the tequila.
Then you suck the lemon.
Bacon Cheeseburger Quiche


Ingredients:
lean hamburger, onion, bacon, eggs, mayonnaise, half-and-half cream, cheddar cheese, swiss cheese, garlic powder, white pepper

Directions:
Brown hamburger in skillet with onion.
Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix.
Drain well of any excess grease and press into the bottom of a deep-dish pie pan.
Set aside.
Preheat oven to 350°F.
Combine remaining ingredients in mixer bowl and whip well.
Pour mixture over beef"crust" and bake 40-45 minutes until top is browned and"set".
Cool 15-20 minutes before slicing.
This can be packaged in Ziplocs or plastic containers for meals quickly microwaved over the next 3-5 days.
(Does not freeze well, though.]
Grilled Pineapple Kebabs With Tequila-Brown Sugar Glaze


Ingredients:
golden brown sugar, vanilla extract, ground cinnamon, pineapple

Directions:
Stir first 4 ingredients in small bowl until sugar dissolves.
Thread pineapple pieces onto 6 skewers, dividing equally.
Prepare bbq and oil the rack (medium heat – make sure bbq is thoroughly cleaned from previous use].
Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total.
Remove pineapple from skewers; serve hot or warm.
Brown Rice and Beans With Cheese and Chilies


Ingredients:
onion, celery ribs, long grain brown rice, salt, black pepper, vegetable broth, black beans, diced green chilies, cheddar cheese

Directions:
In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 minutes. Add rice, salt, and pepper and cook, stirring, for 1 minute. Add soup and broth and stir until smooth. Stir in beans and transfer to slow cooker.
Place 2 clean tea towels, each folded in half (so you have 4 layers], over top of stoneware, to absorb the accumulated moisture (I only had 2 towels with 2 layers, worked fine]. Cover and cook on Low for 8 hours or on High for 4 hours, until hot and bubbling.
Remove tea towels. Add jalapeno pepper, if using, green chilies, and cheese. Cover and cook on high for 20-30 minutes, until cheese is melted and mixture is hot and bubbling.
Raspberry Streusel Muffins


Ingredients:
flour, baking powder, milk, fresh raspberries, frozen raspberries, sugar, butter, egg, pecans, flour, brown sugar, butter

Directions:
In a large bowl combine flour, sugar and baking powder.
In a small bowl blend milk, butter and egg.
Stir milk mixture into flour mixture just until moistened.
Spoon about 1 tablespoon batter into each of 12 greased muffin cups.
Divide 1/2 of the raspberries among cups.
Top with remaining batter and then remaining raspberries.
Combine topping ingredients until mixture resembles moist crumbs; sprinkle over muffins.
Bake at 375 degrees for 20 to 25 minutes- Let stand for 5 minutes and carefully remove.
Karen's Luau Pineapple Cake Roll


Ingredients:
crushed pineapple, light brown sugar, flaked coconut, vanilla extract, cinnamon, ginger, clove, eggs, sugar, all-purpose flour, baking powder, salt, powdered sugar, crushed pineapple, sugar, cornstarch, flaked coconut

Directions:
Cake:.
Drain pineapple and reserve 3/4 cup of juice and 1/2 cup pineapple for topping.
In a med. mixing bowl combine remaining pineapple,brown sugar,coconut,nuts,1 tsp.vanilla,cinnamon,ginger and cloves and mix well.
Spread in the bottom of a 15 x 10 jelly roll pan and set aside.
In a med. mixing bowl, beat egg whites until soft peaks form.
Gradually add 1/3 cup sugar and beat until stiff but not dry and set aside.
In a lg. mixing bowl, beat egg yolks until thick and pale yellow.
Gradually add 1/3 cup sugar and 1/2 vanilla.
Gently fold egg whites into egg yolk mixture.
Sift flour with baking powder and salt.
Gently fold flour mixture into egg mixture.
Spread cake batter evenly over pineappple mixture in pan.
Bake in oven preheated to 375 degrees for 20-25 minutes.
Loosen cake around edges and invert on flour sack towel sprinkled with powdered sugar and let stand 3-4 minutes.
Roll in jelly roll fashion and let cool.
Garnish with pineapple topping.
Pineapple topping:.
In small sauce pan, combine pineapple juice with sugar and cornstarch and mix well.
Cook over med. heat, stirring constantly, until clear and thickened.
Remove for heat,stir in pineapple and cool.
Spread on top of cake roll and sprinkle with coconut.
Anuj's Skillet Cheesy Beans and Rice


Ingredients:
onion, garlic cloves, diced tomatoes, black beans, cumin, chili powder, lime juice, Spanish rice, cheddar cheese

Directions:
cook spanish rice according to package directions.
saute the onion and garlic in oil in a large, oven-proof skillet.
Add the spices, lime, beans, and tomatoes and saute until heated.
Stir in the cooked rice. Add salt and pepper to taste.
Sprinkle a layer of cheese on the top and place the skillet into the oven. Broil for 3-5 minutes until cheese is bubbly and beginning to brown.
Garlic Sautéed Cricket Pasta With Broccoli


Ingredients:
pasta, broccoli, olive oil, peanuts, garlic cloves, lemon, red pepper flakes, parmesan cheese

Directions:
In a saucepan, heat water until boiling then add the pasta and cook for 3 minutes, after the 3 minutes add broccoli to the pot and cover. Cook for together for a further 5 minutes. Then drain and leave to one side.
In a large saute pan, heat the olive oil and garlic over medium heat until fragrant. Once the garlic has turned golden in color add the broccoli / pasta mixture to the pan.
Toss and coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli is slightly tender, about 5 minutes. Squeeze both halves of fresh lemon.
In a separate pan, add a teaspoons of olive oil and cook the peanuts over medium-high heat.
Serve the broccoli pasta on a dish, top with peanuts, Parmesan cheese, and chili flakes for an extra flourish of flavor.
Cranberry Relish


Ingredients:
oranges, brown sugar, water, crystallized ginger, ground ginger, ground cloves, cranberries

Directions:
Cut oranges in half, remove pulp.
In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger and cloves.
Bring to boil over high heat, stirring until sugar is dissolved.
Lower heat to moderately high and cook for about 3 minutes, stirring.
Add cranberries, return to boil over high heat.
Lower heat to moderately high and cook for 2 or 3 minutes or until skins pop, stirring.
Transfer to a covered container and refrigerate for at least 1 hour before serving.
Store in fridge up to one week.
If you like to get fancy- make orange shells out of the orange skins and serve the relish in the orange cups.
Easy, One-Dish Spaghetti Bolognese


Ingredients:
ground beef, kosher salt, sugar, olive oil, water, angel hair pasta, kale, parmesan cheese

Directions:
In a large, heavy pot over medium heat, saute the beef until it is browning in places and no longer pink —3 or 4 minutes.
Add the sauce and cook, stirring, for a minute or two, then stir in the salt, sugar, olive oil, water, pasta, and greens.
Stir constantly until the mixture comes to a boil, then turn the heat down to low, cover the pot, and simmer gently — stirring frequently so that the bottom doesn't scorch —for 10 or so minutes, until the pasta is tender.
Serve with grated parmesan cheese.
Cocoa-Berry Shortcakes


Ingredients:
all-purpose flour, sugar, baking powder, margarine, skim milk, banana, plain nonfat yogurt, honey, ground nutmeg, fresh strawberries

Directions:
In a large bowl stir together flour, cocoa powder, sugar and baking powder.
Cut in margarine till mixture resembles coarse crumbs.
Make a well in the center; add skim milk all at once.
Stir just till dough clings together.
Drop in equal portions onto a lightly greased baking sheet.
Bake in a 450 degree oven for 8 to 10 minutes.
Cool slightly on a wire rack.
Meanwhile, for banana cream, in a medium bowl mash banana with a fork until smooth. (You should have about 1/2 cup].
Add whipped topping, yogurt, honey and nutmeg; stir till smooth.
Reserve 6 berries for garnish; slice remaining berries.
To assemble, split cocoa biscuits in half crosswise.
Set tops aside.
Arrange strawberry slices on bottoms.
Dollop about 2 tablespoons of the banana cream mixture over sliced berries on each biscuit.
Top with the biscuit tops.
Dollop 1 tablespoons of the remaining banana cream on top of each of the assembled shortcakes.
Garnish with the reserved whole strawberries.
Banana Popsicles


Ingredients:
instant banana pudding mix, skim milk, banana

Directions:
Mix pudding mix and milk together., Add cut up banana to pudding and blend evenly., Spoon enough pudding/bananas into popsicle cups to cover bottom., Periodically tap the cups to get any air pockets out. Freeze till set.
Maple Banana Breakfast Shake


Ingredients:
skim milk, plain yogurt, banana, wheat germ, maple syrup

Directions:
"Blend all ingredients until smooth."
Hot and Spicy Shrimp


Ingredients:
butter, onion, garlic, roma tomato, dry white wine, shrimp, chicken broth, parsley, green onions

Directions:
In a 12-inch fry pan, melt butter over medium-high heat.
Add onion and garlic and stir often until onion is limp but not browned, 3 to 5 minutes.
Stir in tomatoes, chili paste, mushrooms, and wine.
Bring to a boil over high heat; boil, uncovered, stirring often, until most of the liquid has evaporated, 5 to 8 minutes.
Reduce heat to medium-high.
Add shrimp and stir often just until shrimp begin to turn pink, 1 to 2 minutes.
Stir in broth, parsley, and green onion.
Stir just until hot and shrimp are no longer translucent in center (cut one to test], about 1 more minute.
Cranberry Orange Wheat  Bread (Like Great Harvest), Breadmaker


Ingredients:
milk, egg, pomegranate molasses, whole wheat flour, bread flour, salt, vital wheat gluten, cinnamon, active dry yeast, dried cranberries, orange zest

Directions:
Add ingredients to breadmaker pan in the order listed.  I always mix the flour together with the salt and gluten before adding, and then make a well for the yeast in the center of the flour. My "mix-in" setting doesn't mix very well, so I just dumped the cranberries and orange zest on the top and it mixed in beautifully on the regular setting.
Bake on the regular setting, light crust.
Handmade Lavender Soap


Ingredients:
"water"

Directions:
Mix your soap with the warm water. Try first with one cup of water, but add more water if necessary.
Let soak overnight or heat gently with the microwave and knead until smooth like play dough.
Incorporate one cup of flowers.
Shape as desired.
Turn your soap pieces in the flowers left, and press them in the soap.
If you wish you can press a small hole for the ribbon.
Let dry in a warm place on a baking foil. This takes several days!
(Preparation time doesn't include soaking and drying time].
Curried Chicken Chutney Salad


Ingredients:
seedless grapes, water chestnuts, mandarin orange segments, walnuts, pecans, chutney, mayonnaise, salt, curry powder, lettuce leaf, parsley, chives

Directions:
In a medium bowl, stir together the chicken, grapes, water chestnuts, orange segments, and nuts.
In a small bowl, mix together the remaining ingredients; toss with chicken mixture.
Serving Suggestion:
Pack chicken salad firmly into a medium bowl, or individual ramekins.
Cover and chill until serving time.
Carefully tip out salad onto a platter, or individual salad plates, of mixed baby lettuce leaves.
Garnish with fresh snipped parsley, chervil or chives.
Makes 4 servings.
Dressed up Italian Green Beans


Ingredients:
fresh green beans, water, fresh mushrooms, onion, sliced water chestnuts, salt, pepper, basil, olive oil, parmesan cheese

Directions:
Wash beans, trim ends and remove strings., Combine beans and water in a dutch oven., Bring to a boil., cover, reduce heat and simmer 6 to 8 minutes until crisp-tender., drain., Plunge into ice water to stop the cooking process., Drain beans and set aside., Saute mushrooms and next 7 ingredients in oil in a Dutch oven., Stir in beans and cook until thoroughly heated., sprinkle with Parmesan cheese.
KIWI RASPBERRY SMOOTHIE


Ingredients:
wheat germ, kiwi fruits, raspberries

Directions:
In a small skillet over medium heat, toast wheat germ for about 2 ½ to 3 minutes. Remove from the heat to cool off.
In a jar of a blender, combine kiwifruits, raspberries, apple juice, yogurt, almond milk, protein powder, agave nectar and 1 ½ tablespoons toasted wheat germ; process until smooth.
Pour in glasses and sprinkle wheat germ on top. Makes 5 cups.
Mother Kossmans Buns


Ingredients:
sugar, boiling water, salt, warm water, flour

Directions:
Add lard, sugar and salt to boiling water., Let cool., Dissolve yeast in warm water., Add to sugar mixture., Make a well and stir water mixture into flour., Knead., Make into balls and let rise 3 hours in warm place., Nake in moderate oven, I'm guessing 20 minutes or until browned.
Paella I
Category: world-cuisine
By Christine

A very traditional paella, garnished with chorizo, chicken, peas, squid, mussels, and shrimp. Chorizo is a sausage spiced with garlic and chili powder; remove casing before cooking. A paella pan is recommended.

Ingredients:
4 tablespoons olive oil
1  onion, chopped
2 cloves garlic, minced
1  red bell pepper, chopped
4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice
2  skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (12 ounce) package uncooked Arborio rice
5 cups chicken broth
½ cup white wine
1 sprig fresh thyme
1 pinch saffron
salt to taste
ground black pepper to taste
2  squid, cleaned and cut into 1 inch pieces
2  tomatoes, seeded and chopped
½ cup frozen green peas
12 large shrimp, peeled and deveined
1 pound mussels, cleaned and debearded
¼ cup chopped Italian flat leaf parsley
8 slices  lemon, for garnish

Directions:
Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper; cook and stir for a few minutes.  Add chorizo sausage, diced chicken, and rice; cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes; stir occasionally. Taste the rice, and check to see if it is cooked.  If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done. Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes. Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges.

Prep time: 45 mins
Cook time: 45 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 524.1
Fat: 18.2 g
Saturated fat: 4.3 g
Carbohydrates: 56.6 g
Sugars: 4.8 g
Dietary fiber: 3.3 g
Protein: 28.8 g
Cholesterol: 106 mg
Sodium: 1162.2 mg
3 Cheese Baked Ziti


Ingredients:
part-skim ricotta cheese, eggs, parmesan cheese, ziti pasta, mozzarella cheese

Directions:
Preheat the oven to 350 degrees. In a large bowl, combine ricotta cheese, eggs and parmesan cheese; set aside.
In another bowl, throughly combine hot pasta and pasta sauce.
In a 13x9 inch baking dish, spoon in 1/2 of the pasta mixture; evenly top with cheese mixture then remaining pasta. Sprinkle with mozzarella cheese.
Bake 30 minutes or until heated through. Serve, if desired with additional heated pasta sauce.
Cheesy Shrimp and Grits
Category: side-dish
By Mr. du

Shrimp and grits with cheese.

Ingredients:
4 cups water
salt and ground black pepper to taste
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
3 tablespoons butter
1 pound shrimp, peeled and deveined
6 slices bacon, chopped
1 cup thinly sliced scallions
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
4 teaspoons lemon juice

Directions:
Bring water to a boil in a pot. Add salt and pepper. Stir in grits; reduce heat and let simmer until water is absorbed, 20 to 25 minutes. Remove from heat and stir in Cheddar cheese and butter. Rinse shrimp and pat dry. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Heat remaining bacon grease in the skillet over medium heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add bacon, scallions, parsley, garlic, and lemon juice. Saute for 3 minutes. Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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

Calories: 448.8
Fat: 25.8 g
Saturated fat: 14.8 g
Carbohydrates: 23.4 g
Sugars: 0.9 g
Dietary fiber: 0.9 g
Protein: 30 g
Cholesterol: 188.7 mg
Sodium: 704.8 mg
Christmas on the River Seafood Gumbo


Ingredients:
water, lemons, salt, fresh shrimp, bacon, all-purpose flour, onions, green bell peppers, celery, ham, fresh crabmeat, fresh okra, whole tomatoes, Worcestershire sauce, garlic powder, salt, pepper, bay leaves, cooked basmati rice

Directions:
Combine the water, lemon, crab boil, and 1 tsp salt in a large Dutch oven; bring it to a boil.  Add the shrimp, and cook for 3 to 5 minutes.  Remove and discard the lemon and crab boil.  Remove the shrimp, reserving the water.  Peel and devein the shrimp; chill.
Cook the bacon in a large skillet until crisp; remove the bacon, reserving the drippings in the skillet.  Crumble the bacon and set it aside.
Add flour to the drippings in the skillet; cook over medium heat, stirring constantly, until the roux is caramel-colored (about 5 minutes].  Watch the temperature and adjust it according to your stove -- do not burn the roux or you will have to start over. Once the roux is caramel colored, stir in the onion, green pepper and celery; cook over low heat for 10 minutes or until the vegetables are tender.
Add the roux mixture, ham, and the remaining ingredients EXCEPT rice, chilled shrimp and crumbled bacon to the reserved water in the Dutch oven.  Bring to a boil; reduce heat, and simmer for 1 hour and 50 minutes. After about an hour and 40 minutes, start cooking your rice.
Stir in the chilled shrimp and the crumbled bacon, and cook for 10 minutes.  Remove and discard the bay leaves.  Serve the gumbo over hot cooked rice. Garnish with sliced green onions and serve hot sauce on the side.