xiaoxl/recipe_data huggingface dataset:
Easy Brownies


Ingredients:
margarine, sugar, eggs, flour, vanilla extract

Directions:
Preheat the oven to 350°F.
Line and grease an 8" x 8" pan.
Melt the margarine and chocolate together in a small bowl, stirring until completely melted.  Place the melted chocolate and margarine mixture in a large bowl then the sugar and beat on medium speed for 2 minutes.  Slowly mix in the beaten eggs, and beat until combined.  Stir in the flour and vanilla beating just until fully mixed.
Pour the batter into the prepared pan and baked in the middle of the oven for 25 - 30 minutes, or until a tester inserted in the centre comes out clean.
Let cool on cooling rack, then cut into squares.
Green Beans Alfredo


Ingredients:
alfredo sauce, frozen green beans, fresh ground black pepper, parmesan cheese

Directions:
Preheat oven to 350°F., Combine Alfredo sauce, beans, 1/2 of the onions and pepper., Place in a 1 1/2 quart baking dish and sprinkle with Parmesan., Bake 25 minutes or until bubbling., Top with remaining onions and bake 5 minutes.
Grandma Re's Baguette French Toast Casserole
Category: main-dish
By Dylan Sarsany

A decadent baguette French toast casserole dish with an amazingly sweet taste I could die for. Serve with butter and syrup.

Ingredients:
1 teaspoon butter, or as needed
1  French baguette, cut into 1/2-inch slices
1 ½ cups half-and-half
1 ½ cups milk
6  eggs
1 teaspoon imitation vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 cup brown sugar
1 cup chopped pecans  (Optional)
½ cup margarine
2 tablespoons corn syrup

Directions:
Butter a 9x13-inch baking pan. Place baguette slices into the bottom of the prepared pan. Combine half-and-half, milk, eggs, vanilla extract, cinnamon, and nutmeg in a bowl. Pour over bread slices, cover the baking pan, and store in the refrigerator, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Uncover pan. Combine brown sugar, pecans, margarine, and corn syrup in a bowl and spoon over bread mixture, making sure to touch each slice. Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 8 hrs 55 mins
Yields: 1 9x13-inch casserole

Calories: 461.5
Fat: 25.7 g
Saturated fat: 6.7 g
Carbohydrates: 49.2 g
Sugars: 25.9 g
Dietary fiber: 1.9 g
Protein: 11.2 g
Cholesterol: 129 mg
Sodium: 409.6 mg
Seafood Salad/Crab Salad Spread


Ingredients:
"cream cheese"

Directions:
Mix cream cheese and seafood salad.
On a dinner sized plate, mold mixture into a ring, leaving room on outside of ring for crackers.
Pour cocktail sauce in the middle of ring.
Chill until served.
Arrange cracker assortment around plate, outside of salad ring.
Scalloped Potatoes, Etc


Ingredients:
butter, all-purpose flour, salt, pepper, milk, potatoes, carrot, onion, green pepper, cooked ham, cheddar cheese

Directions:
Preheat oven to 350 degrees.
For sauce, melt butter in a small saucepan, stir in flour, salt and pepper.  Cook, stirring constantly for 1 minute.
Gradually whisk in milk, cook until thickened.  Set aside.
For casserole, layer half of all vegetables and ham in a greased 2 quart casserole dish, cover with half of white sauce.  Repeat layers.
Sprinkle cheese over all.
Bake , covered, for 1 hour.
Remove cover and bake 10 minutes longer.
Rotini with Spicy Andouille Sauce


Ingredients:
andouille sausage, onion, garlic, crushed tomatoes, Worcestershire sauce, liquid smoke, Tabasco sauce, oregano, thyme, chili powder, rotini pasta

Directions:
Brown sausage well in a large saucepan.
Drain off fat, then add onions and garlic and cook over lower heat until transparent but not browned.
Add crushed tomatoes, Worcestershire sauce, Liquid Smoke, Tabasco sauce, oregano, thyme and chili powder; combine thoroughly and simmer together for at least 30 minutes.
Serve with rotini.
Garden Potato Salad


Ingredients:
potatoes, celery, green onion, parsley, low fat cottage cheese, skim milk, lemon juice, cider vinegar, celery seed, dill weed, dry mustard, white pepper

Directions:
In large bowl, place potatoes, celery, green onion, and parsley.
Meanwhile, in blender or food processor, blend cottage cheese, milk, lemon juice, vinegar, celery seed, dill weed, dry mustard, and white pepper until smooth. Chill for 1 hour.
Pour chilled cottage cheese mixture over vegetables and mix well. Chill at least 30 minutes before serving.
Bar-B-Barn Ribs


Ingredients:
applesauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, cinnamon

Directions:
In a heavy saucepan, mix applesauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon.
Over medium high heat, bring the sauce to the boiling point and continue boiling one to two minutes.
Place parboiled ribs in an oven-proof dish and brush liberally with the sauce. Bake for 45 minutes at 350° or grill over medium heat till browned.
Turn ribs and brush underside with remaining sauce. Continue baking for 45 minutes. Serves four.
Stuffed Red-Wine and Cilantro Chicken


Ingredients:
boneless skinless chicken breasts, red wine, lemon juice, water, fresh cilantro, garlic cloves, fresh parsley, kosher salt, pepper, brown sugar, Splenda sugar substitute, parmesan cheese

Directions:
Cut a pocket in each chicken breast, almost like you were butterflying it, being careful not to cut all the way through.
In a blender, combine wine, lemon juice, water, dressing, cilantro, garlic, parsley, salt, pepper, red pepper, sugar, and splenda.  Blend to chop garlic and mince herbs.  Place marinade in a large resealable plastic bag.  Add chicken breasts.  Marinate in the refrigerator for 2-8 hours.  Remove from refrigerator 30 minutes prior to cooking chicken.
In a small bowl, combine dip, peppers, and cheeses.  Stuff each breast with 1/2 of the mixture.  You may use toothpicks to secure the pocket closed, or you can leave it alone and some filling will ooze out and crisp up next to the chicken.
Preheat oven to 425*.  Place chicken in a parchment- or foil-lined baking dish and bake for 12-18 minutes depending on the thickness of your chicken until the juices run clear when breast is pierced.  Remove from oven and allow chicken to rest for 5 minutes (you can cover it with foil if you like to keep it from cooling too much].  Slice and serve.
Note: I sometimes "mark" the chicken on a grill pan on the outsides before stuffing and baking it.
Easy Peanut Butter Frosting
Category: desserts
By Trex

Rich and delicious peanut butter frosting. Requires no beating and no cooking - just mix it up! Goes great with the chocolate mayo cake.

Ingredients:
1 ½ cups confectioners' sugar
1 cup peanut butter
6 tablespoons butter, melted
¼ cup milk
1 teaspoon vanilla extract

Directions:
Combine confectioners' sugar, peanut butter, melted butter, milk, and vanilla extract in a large bowl. Mix with a wooden spoon until well-combined and smooth, 2 to 3 minutes.

Prep time: 6 mins
Total time: 6 mins
Yields: 1 1/2 cups

Calories: 241.9
Fat: 16.7 g
Saturated fat: 6 g
Carbohydrates: 20.1 g
Sugars: 17.6 g
Dietary fiber: 1.3 g
Protein: 5.6 g
Cholesterol: 15.7 mg
Sodium: 141.9 mg
Spinach Sautéed With Garlic and Pepper


Ingredients:
garlic, fresh spinach leaves, fish sauce, fresh ground black pepper, water

Directions:
Combine oil and garlic in a large, heavy skillet or wok and cook over medium-high heat until the garlic sizzles and releases its aroma.
Add the spinach and cook for 1 minute; gently turn to expose all the leaves to the heat.
Add the fish sauce, pepper, and water, tossing well, then cook (turning often] until the spinach is wilted and tender (1-2 minutes].
Transfer to a deep platter, sauce and all, and serve hot, warm, or at room temperature.
Pepper Steak and Rice
Category: everyday-cooking
By HELENWRG

This is a recipe that all my children loved, and that my daughters still make.

Ingredients:
1 cup uncooked long-grain white rice
2 cups water
2 tablespoons olive oil
1  medium onion, sliced and separated into rings
½  green bell pepper, julienned
1 pound boneless sirloin steak, cut into thin strips
2 cloves garlic, peeled and chopped
1 teaspoon browning sauce
1 tablespoon ground paprika
seasoning salt to taste
ground black pepper to taste
1 ½ cups water
2 tablespoons cornstarch
½ cup water

Directions:
Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender. Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil. In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 Servings

Calories: 512.1
Fat: 24.4 g
Saturated fat: 7.9 g
Carbohydrates: 45.6 g
Sugars: 1.8 g
Dietary fiber: 2.1 g
Protein: 25.8 g
Cholesterol: 76 mg
Sodium: 122.9 mg
Roasted Pepper and Lentil Soup
Category: soups-stews-and-chili
By Jones

This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.

Ingredients:
1  red bell pepper, halved lengthwise and seeded
1  yellow bell pepper, halved lengthwise and seeded
1  orange bell pepper, halved lengthwise and seeded
1 tablespoon olive oil
1  yellow onion, diced
1 large carrots, chopped
4 cloves garlic, minced
1 teaspoon dried tarragon
1 ½ teaspoons dried thyme
1 teaspoon paprika
4  canned roma (plum) tomatoes, seeded and diced
1 tablespoon water
1 ½ teaspoons hot sauce, or to taste
4 cups vegetable broth
1 cup lentils
2  bay leaves
¾ teaspoon salt
2 pinches freshly ground black pepper
1 teaspoon chile oil, or to taste
1 tablespoon chopped fresh parsley, or to taste

Directions:
Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil. Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down. Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice. Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes. Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes. Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes. Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

Prep time: 20 mins
Cook time: 1 hr 40 mins
Total time: 2 hrs
Yields: 6 servings

Calories: 204.1
Fat: 3.9 g
Saturated fat: 0.5 g
Carbohydrates: 32.9 g
Sugars: 7.2 g
Dietary fiber: 12.8 g
Protein: 10.6 g
Sodium: 720.3 mg
Honey Nut Granola
Category: breakfast-and-brunch
By KARENEMB

Yummy, crunchy breakfast treat.  Good on ice cream too.

Ingredients:
4 cups rolled oats
1 cup sliced almonds
1 cup chopped pecans
1 cup raw sunflower seeds
⅓ cup canola oil
½ cup honey
1 teaspoon vanilla extract
1 tablespoon ground cinnamon

Directions:
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, stir oats, nuts and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread mixture onto two ungreased baking sheets. Bake in preheated oven, for 10 minutes, remove from oven and stir. Return to oven and continue baking until golden, about 10 minutes. Remove from oven and let cool completely before storing.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 5 cups

Calories: 187.7
Fat: 11.1 g
Saturated fat: 1 g
Carbohydrates: 19.9 g
Sugars: 7.5 g
Dietary fiber: 2.8 g
Protein: 3.7 g
Sodium: 1.4 mg
Fiaker Goulash With Sacher Sausages


Ingredients:
stewing beef, sausages, onions, sweet paprika, hot paprika, garlic cloves, tomatoes, marjoram, bay leaves, caraway seed, vinegar, water, sugar, water, salt, ground pepper, eggs, butter

Directions:
Cut the onions in strips, the meat in cubes, and crush the garlic.
Heat the oil in a pot and fry onions on medium heat until golden brown. Add the paprika powder and tomato paste, stir, and quickly pour in the vinegar and a little water.
Mix the cubed meat with salt and pepper, and add to the pot. Stir in the garlic, marjoram, bay leaves and caraway, and pour in enough water so that the meat is covered.
Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours. Stir from time to time, and add water to keep the meat submerged partially at all times.  Do not let the mixture dry out or burn.
After 2 1/2 hours, take the pot off the stove and place in a 300 degrees F oven covered for about 45 minute.
Meanwhile, heat water for the sausages. Simmer for about 10 minutes.
Heat the butter in a pan, and fry the eggs to your liking. Slice the gherkins in the shape of a fan.
When the goulash is ready, stir vigorously and serve on warmed plates. Place the fried egg on top of the goulash, and one sausage on the side. Garnish with gherkins.
Baked Eggs and Avocados


Ingredients:
unsalted butter, prosciutto, parmesan cheese, avocado, sour cream, eggs, basil

Directions:
Preheat oven to 450°F Dot 2 ramekins with butter and then evenly layer in the prosciutto.
Sprinkle both with the Parmesan cheese. Scatter the avocado between the 2 ramekins, and then dot each with sour cream.
Break 2 eggs into each ramekin and then season with salt and pepper. Sprinkle with basil.
Place the ramekins in a shallow roasting pan. Pour boiling water into the pan to reach 3/4 of the way up the ramekins.
Place in the oven and bake until the egg whites are milky and the yolks are set, about 10 to 12 minutes.
Serve immediately.
Crock Pot Old-Fashioned Apple Butter - West


Ingredients:
apples, sugar, cinnamon, allspice, clove

Directions:
Wash, core and quarter apple (do not peel].
Combine apples and apple juice in lightly oiled crock pot.
Cover and cook on low for 10 - 18 hours or high for 2 - 4 hours.
When fruit is tender, put through a food mill to remove peel.
Measure cooked fruit and return to crock pot.
For each pint of sieved cooked fruit, add 1 cup of sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves.  Stir well.
Cover and cook on high for 6 - 8 hours, stirring about every 2 hours.
Remove cover after 3 hours to allow fruit and juice to cook down.
Add sauterne for the last hour of cooking.
If desired, spoon into hot sterilized jars and process according to standard canning methods.
Makes about 5 1/2 pint jars.
Basmati Rice, Chickpeas & Toasted Almonds


Ingredients:
olive oil, onion, garlic cloves, red bell pepper, basmati rice, water, lemon zest, salt, chickpeas, cilantro

Directions:
In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.
Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.
Mom's Homemade Sofrito
Category: everyday-cooking
By Lisa Torres

This is a paste I use mostly for making Spanish rice, but you may find other dishes to use it in as well. Store in the refrigerator.

Ingredients:
3 pounds onions, coarsely chopped
3  red bell peppers, seeded and coarsely chopped
3  green bell peppers, seeded and coarsely chopped
1 bunch fresh cilantro
2 cloves garlic

Directions:
Blend onions, red bell peppers, green bell peppers, cilantro, and garlic in a blender, in batches if necessary, into a smooth paste.

Prep time: 20 mins
Total time: 20 mins
Yields: 6 cups

Calories: 15.6
Fat: 0.1 g
Carbohydrates: 3.5 g
Sugars: 1.7 g
Dietary fiber: 0.8 g
Protein: 0.5 g
Sodium: 2.2 mg
Essential Oil Room Air Freshener Spray Recipe


Ingredients:
"distilled water"

Directions:
Basic: Pour the cup of distilled water into the spray bottle.
Add the drops of essential oils and shake very well.
Cap the bottle, and allow to sit for a few hours before using.
Shake the bottle before each use to evenly distribute the scented oil throughout the water.
Use the label to describe what sort of air freshener each bottle is.
And be sure to use the fine mist setting on your bottle, so the spray will be distributed nicely in the air.
Here are some interesting ideas for wonderful air freshener sprays, but you can go ahead and create your own favorite blends using scents that you love the most!
To use the following recipe, just add the recommended amounts of essential oil to the spray bottle with the distilled water, and follow the instructions as above.
Please note that essential oils can vary in potency- for this reason, you can add or reduce the amounts of essential oil recommended in each recipe, if you find that the essential oil you've bought is either stronger or weaker than expected.
Deodorizing Room Spray: Add to the distilled water in the spray bottle, shake well and spray as a fine mist.
Pet Deodorizing Room Spray: Add to the distilled water in the spray bottle, shake well and spray as a fine mist.
(If you have pets like I do, this spray is great for around the litter box, or just for freshening up the entire house!] Apple Pie Spice Room Air Freshner: Add to distilled water in the spray bottle, shake well and spray as a fine mist.
I love this one sprayed in the kitchen!
Orange Spice Room Air Freshner: Add to distilled water in the spray bottle, shake well and spray as a fine mist.
Lovely spicy orange scent!
Now, here are three blends made to change your mood for the better!
It's been proven that with the effects of aromatherapy, just the way things smell can altar your mood.
Mood Lifter Air Freshner Spray: Follow directions as with other recipes above.
This recipe will make you feel more light hearted, and less depressed.
Stress Reliever Air Freshner Spray: Follow directions as with other recipes above.
This air freshener will help relieve stress, and it smells really wonderful!
Sleepy-Hour Relaxation Air Freshner Spray: Both of these essential oils have wonderful, sedative effects.
Spray a little in your bedroom a half hour before going to bed, to enjoy the soothing effects of these natural sedatives.
Or spray a little on your pillow or bedclothes to enjoy a whole night of wonderful, restorative sleep.
Bacon Dip


Ingredients:
sour cream, mayonnaise, crisp bacon, chives, green onion, spicy brown mustard, black pepper

Directions:
Combine all ingredients.
Place in covered container
chill for an hour at least.
Serve with chips or crackers. (I love this with Frito scoops].
Salted Caramel Popcorn Mud Cakes


Ingredients:
dark chocolate, butter, hot water, caster sugar, vanilla extract, plain flour, self-raising flour, cocoa powder, egg, salted peanuts, chocolate

Directions:
Preheat the oven to 180 degrees/160 degrees fan forced and line ten 125ml (1/2 cup] muffin pans with paper cases.
Microwave the chocolate, butter and hot water in a  microwave safe bowl on high, stirring occasionally, for 3-5 minutes or until melted. Stir in the sugar and vanilla.
Whisk in the combined flours,cocoa and egg until well combined. Divide the mixture evenly between the cases and bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely, then spread a little chocolate frosting over each one.
Combine the caramel popcorn and peanuts in a large heatproof bowl. Stir the jersey caramels and cream in a small saucepan over low heat for 5 minutes or until melted and smooth. Pour two-thirds of the caramel mixture over the popcorn mixture and stir to combine. Set aside for about 3 minutes.
While the popcorn mixture is still warm, spoon and shape mounds of it over the cakes. Set aside for 5 minutes to set.
Warm the remaining caramel mixture over low heat and drizzle over the cupcakes along with melted chocolate to decorate.
Vegan Cacio e Pepe
Category: everyday-cooking
By Buckwheat Queen

Adapted for a plant-based diet, raw cashews are blended with a few ingredients to imitate the timeless classic cacio e pepe from Lazio.

Ingredients:
½ cup raw cashews
1 (8 ounce) package spaghetti
1 teaspoon miso paste
½ teaspoon coarsely ground black pepper, divided
3 tablespoons nutritional yeast
1 teaspoon extra-virgin olive oil

Directions:
Soak cashews in boiling water. Set aside for at least 10 minutes. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed. Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 2 servings

Calories: 677.7
Fat: 20.6 g
Saturated fat: 3.8 g
Carbohydrates: 99.7 g
Sugars: 4.9 g
Dietary fiber: 7.9 g
Protein: 26.2 g
Sodium: 337.6 mg
Vegetarian Borscht
Category: soups-stews-and-chili
By Anonymous

A rustic and hearty Eastern European classic originating from the Ukraine with beets, potatoes, and lentils. A wholesome soup for vegetarian diets and gentle on the budget, too. Serve with sour cream and fresh dill.

Ingredients:
2 small beets, peeled and coarsely grated
3 tablespoons vinegar
2 tablespoons vegetable oil, or as needed
1  onion, chopped
2  carrot, coarsely grated
8 cups water
¼ medium head cabbage, shredded
¾ cup dry yellow lentils
3 medium potatoes, peeled and diced
salt and pepper to taste
2 tablespoons tomato paste
2 tablespoons sour cream, or more to taste
2 tablespoons chopped fresh dill

Directions:
Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes. Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside. In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill.

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

Calories: 264.4
Fat: 6.1 g
Saturated fat: 1.4 g
Carbohydrates: 43.8 g
Sugars: 6.9 g
Dietary fiber: 12.9 g
Protein: 10.3 g
Cholesterol: 2.1 mg
Sodium: 134.7 mg