xiaoxl/recipe_data huggingface dataset:
Grilled Portabella Mushroom With Spicy Aioli (Vegan)


Ingredients:
portabella mushrooms, soy sauce, Worcestershire sauce, garlic, fresh rosemary, red wine, Dijon mustard, black pepper, canola oil, vegan mayonnaise, sriracha sauce

Directions:
Remove stems and gills from mushroom.  Place in ziplock bag.
In a blender combine soy sauce, Worchester sauce, garlic, Rosemary, wine, mustard and pepper.  Blend well.
Remove cap on top of blender and slowly trickle in the canola oil, while continueing to blend.
Pour over mushrooms in bag and marinate over night.  Mushrooms will shrink alot.
In a separate bowl, whisk Veganaise and Sriracha until well integrated.  Transfer to a squeeze bottle and refrigerate.
Heat grill to about 400 degrees.  Preheat oven to 375.
Pour entire contents of mushroom and marinade into a baking sheet.  Do not discard any of the liquid.
Mark mushrooms on the grill on both sides, about 3-4 minutes per side.
Remove from grill and set back on baking sheet in the marinade.
Finish mushrooms in the oven for about 12-15 minutes.
Serve mushrooms in sauce and top with a squeeze of the spicy aioli.
The marinade becomes the most awesome sauce that is good on just about everything.
Peanut Butter Sandwich Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, creamy peanut butter, light brown sugar, granulated sugar, eggs, pure vanilla extract, cream cheese, creamy peanut butter, powdered sugar

Directions:
Preheat oven to 350 degrees F & line 2 baking sheets with parchment paper for even browning & to guard against burning.
FOR THE COOKIE DOUGH ~ In a medium bowl, whisk together the flour, baking soda & salt.
In a large bowl, & with an electric mixer at high speed, beat butter, peanut butter & both sugars until light & fluffy.
Beat in eggs & vanilla, then gently fold in the flour mixture until just incorporated.
Roll a rounded tablespoon of dough between your hands to make a ball, then place it on the prepared baking sheets. Repeat until cookie dough is all used up.
Dip a fork in some additional granulated sugar & press each dough ball to make a crisscross pattern.
Bake for 14 minutes or until lightly brown around the edges.
Set the baking sheets on wire racks & cool 5 minutes before transferring cookies directly onto the wire racks to cool completely.
FOR THE FILLING ~ In a medium bowl beat all filling ingredients together until creamy.
Spread 1 tablespoon of the filling onto the flat side of 1 cookie & press the flat side of a 2nd cookie onto the filling, creating a cookie sandwich. Repeat until sandwich cookies are completed!
Easy Chinese Egg Fried Rice


Ingredients:
egg, cooked rice, green onions, salt

Directions:
Heat oil in wok or pan., Add egg and scramble., Add rice and sauté until rice clumps are loosened., Add salt to taste., Sauté in green onion and sesame oil for fragrance., Serve immediately.
Shakamak Yeast Rolls


Ingredients:
warm water, sugar, salt, flour

Directions:
Mix water, yeast, sugar and oil together.
Add flour and salt a little at a time until you can handle the dough.
Place in a greased bowl and let rise. (about 20 minutes].
Punch down then let rise again (about 10 minutes].
Pinch off dough balls or use a 18/8 scoop.
Fold ends under to form a smooth top.
Place on a greased pan close together. Let rise about 20 minutes.
Bake at 375* for 20 minutes.
Chicken Cheddar & Garlic Biscuits!


Ingredients:
all-purpose flour, buttermilk biscuit mix, cheddar cheese, roasted garlic

Directions:
Heat oven to 450°F., Mix together flour or biscuit mix, cheese and the broth., Form into softened dough., Drop dough by large spoonfuls upon ungreased baking sheets., Bake 10 minutes or until golden., Serve warm, enjoy!
Kachman's Sour Cabbage Rolls


Ingredients:
cabbage, cooked white rice, bacon, onion, dried dill, salt, water

Directions:
In a small pot heat oil.
Add bacon and onion.
Cook, stirring over med heat until onions are opaque and bacon is soft.
Add dill and salt.
Remove from heat and add to cooked rice.
Let cool, this is the filling.
Remove and separate cabbage leaves from head.
Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice].
Grease casserole dish.
Place 1 Tbsp of filling on widest end of leaf.
Fold sides in and roll up. Filling should not be hanging out.
Place in casserole dish creating layers.
Combine water and oil and pour over cabbage rolls.
Cover with lid or tinfoil.
Bake in a 325°F oven 2 - 21/2 hours.
You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender.
Freezes well before cooking.
*I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.
Cajun Chicken Fettucine Alfredo


Ingredients:
fettuccine, sweet onion, green pepper, olive oil, garlic, alfredo sauce, part-skim mozzarella cheese, parmesan cheese

Directions:
Cook pasta. In a large skillet, saute onion and pepper in oil until tender. Add chicken, Cajun seasoning ang garlic; heat through. Transfer to a large bowl. Drain pasta; add to chicken mix. Stir in Alfredo and spaghetti sauce.
Transfer to a greased 13x9 baking dish. Sprinkle with cheeses. Cover and bake at 375 for 15 min, uncover and bake for 10-15 min longer.
Roast Beef Sliders
Category: main-dish
By thedailygourmet

A handful of ingredients is all it takes to have a fast appetizer ready for game day.

Ingredients:
1  serving cooking spray
1 pound thinly sliced deli roast beef
1 (8 ounce) package thinly sliced provolone cheese
1 tablespoon vegetable oil
1 small onion, diced
1  green bell pepper, diced
½ cup sliced mushrooms
2 tablespoons unsalted butter, melted
¼ teaspoon garlic powder
¼ teaspoon adobo seasoning
¼ teaspoon Italian seasoning
12  slider buns

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Slice the rolls in half vertically, leaving each roll attached as a sheet. Peel off the top layer and set aside; place the bottoms of the rolls in the prepared dish. Layer roast beef and cheese across the rolls. Heat oil in a a small skillet over medium-high heat. Cook onion, bell pepper, and mushrooms until soft, about 5 minutes. Spread pepper mixture over cheese and beef. Place the tops of the rolls back on. Mix melted butter, garlic powder, adobo seasoning, and Italian seasoning together. Brush seasoned butter on the tops of the rolls, pouring any extra over the sides. Bake in the preheated oven until cheese starts to melt, about 15 minutes. Separate each roll into a sandwich using a serrated knife. Serve hot.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 12 sliders

Calories: 221.9
Fat: 10.8 g
Saturated fat: 5.1 g
Carbohydrates: 160.1 g
Sugars: 0.8 g
Dietary fiber: 0.3 g
Protein: 14.8 g
Cholesterol: 36.3 mg
Sodium: 549.2 mg
Chef Joey's Vegan Cinnamon Rolls


Ingredients:
vegan sugar, soymilk, egg substitute, water, vegan margarine, bread flour, sea salt, brown sugar, ground cinnamon, vegan margarine, vegan cream cheese, vegan margarine, icing sugar, vanilla extract, sea salt

Directions:
Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
Prepare your egg replacer.  Mix it with the margarine, flour and salt.  I used my Kitchen Aid mixer for this.  The dough should be smooth and very stiff.
Set the dough aside, covered in a warm place until its double in bulk.
Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
While the dough rests, combine the brown sugar and cinnamon and mix well.  Set aside.
After 10 minutes roll out the dough on a floured surface.  The dough should result in a 16x21 inch rectangle.
Spread the dough with the cinnamon sugar.  Spread it evenly with your hand.  Add the currants and nuts also.
Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment.  Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size.  Preheat your oven to 375'F.
Bake for 15 minutes until golden brown.  While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt.  Spread on the warm rolls.
Bon Apetit!
Apple Cider Cupcakes
Category: desserts
By RainbowJewels

A simple, tasty fall treat--these cupcakes are easy to make and use basic pantry staples.

Ingredients:
⅔ cup brown sugar
½ cup butter, melted
⅓ cup white sugar
2  eggs
1 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
¾ cup apple cider
2 teaspoons vanilla extract
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Mix together brown sugar, melted butter, and white sugar in a stand mixer until thoroughly combined. Add eggs and mix well. Add flour, cinnamon, baking soda, and salt; mix until combined. Add apple cider and vanilla extract and beat on high speed for 2 minutes. Divide batter evenly into the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. While cupcakes are cooling, combine cream cheese and softened butter in the bowl of a stand mixer and beat until blended. Add powdered sugar and vanilla extract; beat until frosting is creamy. Top cooled cupcakes with frosting.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 10 mins
Yields: 12 cupcakes

Calories: 328.9
Fat: 15.8 g
Saturated fat: 9.7 g
Carbohydrates: 43.8 g
Sugars: 30.8 g
Dietary fiber: 0.6 g
Protein: 3.5 g
Cholesterol: 71.9 mg
Sodium: 279.3 mg
Chicken Pesto Paninis
Category: meat-and-poultry
By LEAHMCINTYRE

A delicious mix of chicken, pesto, veggies, and cheese all melted together on flavorful focaccia bread. Simple, fast, and very tasty - a nice change from normal sandwiches.

Ingredients:
1  focaccia bread, quartered
½ cup prepared basil pesto
1 cup diced cooked chicken
½ cup diced green bell pepper
¼ cup diced red onion
1 cup shredded Monterey Jack cheese

Directions:
Preheat a panini grill. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 4 servings

Calories: 640.6
Fat: 29.4 g
Saturated fat: 10.9 g
Carbohydrates: 60.9 g
Sugars: 2 g
Dietary fiber: 4.4 g
Protein: 32.4 g
Cholesterol: 61.4 mg
Sodium: 1075.5 mg
Panko Buffalo Chicken Tenders
Category: meat-and-poultry
By Britt

Delicious crispy Buffalo chicken breast served with blue cheese or ranch dressing.

Ingredients:
2 cups panko bread crumbs
½ cup Italian-seasoned bread crumbs
1 teaspoon garlic powder
salt and ground black pepper to taste
2 pounds boneless, skinless chicken breast, cut into tender-size pieces
1 ½ cups Buffalo wing sauce

Directions:
Preheat oven to 400 degrees F (200 degrees C). Combine panko bread crumbs, Italian-seasoned bread crumbs, garlic powder, salt, and pepper in a bowl. Pour Buffalo wing sauce into a separate bowl. Coat chicken breast pieces on both sides with the Buffalo sauce then evenly coat with bread crumb mixture. Lay pieces flat on a baking sheet. Bake in the preheated oven until no longer pink in the center, juices run clear, and chicken has reached desired crispiness, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 533.4
Fat: 10.9 g
Saturated fat: 2.2 g
Carbohydrates: 62.7 g
Sugars: 1 g
Dietary fiber: 0.7 g
Protein: 57.7 g
Cholesterol: 129.2 mg
Sodium: 3004.2 mg
Light Chocolate Carrot Cake


Ingredients:
flour, baking powder, Splenda sugar substitute, carrot, skim milk, applesauce, vanilla

Directions:
Preheat oven to 350°
Coat a 9x9 inch square pan with cooking spray.
Mix 1/4 cup cocoa, flour and baking powder in a bowl.
Stir in shredded carrots and Splenda.
In a separate small bowl, mix the applesauce, milk, egg whites,  2 tbsp cocoa, and vanilla.
Beat lightly with a fork and add to the dry ingredients.Mix until just blended.
Pour the batter into the pan and bake for 20-25 minutes.
Let cool and serve.
Crock Pot Cream Cheese Garlic Chicken


Ingredients:
boneless chicken breasts, cream cheese, onion, garlic

Directions:
Lay chicken in 4 quart or larger crock pot.
Sprinkle with Italian dressing mix.
Sprinkle onions on top.
Press fresh garlic on top of all.
Cook on low for 4-5 hours at medium heat.
About 45 minutes before you're ready to eat, remove the chicken and set aside.
Add the cream cheese and soup to crock pot stirring occasionally until smooth.
While the cream cheese is melting, cut the chicken into bite sized pieces.
Once the cream cheese and soup are smooth, add cut up chicken back to the crock pot.
Ww Weight Watchers Orange Cream Cheese Cookie Cups 1 Point


Ingredients:
light cream cheese, skim milk, reduced-calorie margarine, all-purpose flour, sugar, sugar, egg, orange zest, vanilla extract

Directions:
Instructions
Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
In a small bowl, combine flour and 1 tablespoon sugar. Beat flour mixture into cream cheese mixture on low speed until blended.
Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
Grilled Red Pepper, Sweet Onion, and Tomato Salad


Ingredients:
red bell peppers, sweet white onions, tomatoes, olive oil, fresh basil, garlic cloves, extra virgin olive oil

Directions:
Prepare charcoal or gas grill for direct grilling over high heat, or preheat indoor electric grill.  Oil the grill rack.
Put bell peppers, onion rounds, and tomatoes in a bowl and coat them with oil.
Grill peppers directly over high heat, turning to char and blister them on all sides, 5-7 minutes.
Transfer to a paper bag, close the bag, and let cool for 10 minutes.
Meanwhile, grill onion rounds, turning once, until grill marked and partly tender, 2-3 mins per side.  Transfer to a cutting board.
Grill tomatoes, turning often, until grill marked, 3-4 minutes.  Dont overcook.  Transfer to a cutting board.
Peel peppers and cut open to remove seeds and stems.  Chop peppers coarsely and mound on a platter.  Coarsely chop onions; then core and chop the tomatoes and add them to the platter.
Scatter basil leaves on top of the vegetables.
To make vinaigrette, combine garlic and vinegar in a small bowl.  Gradually whisk in olive oil.  Pour dressing over vegetables and toss well.
Season with salt and pepper and serve.
Perfect Pulled Pork


Ingredients:
black pepper, cayenne, dried thyme, garlic powder, salt, water

Directions:
Combine all the seasonings in a small bowl and rub evenly over roast. Place meat in a 6-quart slow cooker. Add water. Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours or until pork is very tender.
Remove pork to a large cutting board or platter and let rest for 10-15 minutes. Pull, slice or chop to serve. Serve in buns with barbecue sauce.
Crab Cakes With Cilantro Mayonnaise


Ingredients:
mayonnaise, cilantro, green pepper, cilantro, mayonnaise, Dijon mustard, egg, salt, pepper, olive oil

Directions:
Mix the ingredients for the mayonnaise and set aside.
If making day before, refrigerate until ready to use.
Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
Divide the mixture into 12 equal portions and form into cakes.
Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
Add additional oil as needed to keep the crab cakes from sticking.
Serve topped with the cilantro mayonnaise.
Chunky Banana Nut Chip Ice Cream


Ingredients:
bananas, lemon juice, pure vanilla extract, granulated sugar, heavy cream, milk, walnuts

Directions:
"In a blender or food processor, combine bananas, lemon juice, vanilla extract, sugar, cream and mile.  Puree until smooth. Transfer mixture to the freezer canister of an ice cream maker and freeze according to manufacturer's instructions. When ice cream begins to stiffen, add walnuts and chocolate chips."
Double Chocolate Pumpkin Cupcakes


Ingredients:
cake flour, cocoa powder, baking powder, baking soda, salt, yogurt, canned pumpkin, white vinegar, vanilla extract, unsalted butter, brown sugar, eggs

Directions:
Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined]. Fold in the mini chocolate chips.
Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
Hoot 'n Holler Whiskey Cake


Ingredients:
unsalted butter, sugar, eggs, all-purpose flour, baking powder, salt, nutmeg, milk, molasses, baking soda, golden raisin, pecans

Directions:
Preheat oven to 325F.
Grease and flour a 9 x 5-inch loaf pan.
Cream butter with the sugar and the eggs.
Mix together the flour, baking powder, salt, nutmeg, and add it to the butter mixture. Stir in  the milk.
Put the baking soda into the molasses and mix. Add it to the butter and milk mixture.
Add the raisins, nuts and whiskey. Pour into loaf pan and bake for 1-1 1/2 hours.  (Test after 1 hr.]
Remove pan to wire rack and cool for 10 minutes.  Turn cake out of pan onto rack.  Cool Completely.
Keep leftover cake wrapped in foil, in the refrigerator.
Beef Brisket with Celery and Onion


Ingredients:
beef brisket, celery, onions, beef broth, tomato sauce, water, sugar, vinegar

Directions:
In a large skillet, brown the brisket on all sides in oil; transfer to a slow cooker.
In the same skillet, saute celery and onion for 1 minute.
Gradually add broth, tomato sauce and water; stir to loosen the browned bits from pan.
Add sugar, soup mix and vinegar; bring to a boil.
Pour over brisket.
Cover and cook on low for 7-8 hours or until meat is tender.
Let stand for 5 minutes before slicing.
Skim fat from cooking juices.
Serve meat in buns with cooking juices.
Irish Bread
Category: breakfast-and-brunch
By Dorothy

My mother-in-law was born in Ireland and this is her recipe, which was only shared with the family. My husband would make 20 loaves for St. Patrick's Day to give to friends but he would never give the recipe. When asked for it, he would make the person a loaf and tell them that the recipe was a secret. Now that both he and his mother have passed, I think she would like to share it. I make 4 loaves each year for our church bake sale. They sell for $17.00 each and people come to the early mass just to get one.

Ingredients:
1 cup raisins
1 cup dried currants
4 cups all-purpose flour, or more if needed
1 cup white sugar
2 teaspoons salt
1 teaspoon baking soda
1 ¾ cups buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet. Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk. Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf. Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

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

Calories: 225.4
Fat: 0.6 g
Saturated fat: 0.2 g
Carbohydrates: 51.5 g
Sugars: 25.3 g
Dietary fiber: 1.8 g
Protein: 4.8 g
Cholesterol: 1.1 mg
Sodium: 399.8 mg
Easter White Cheese, Farmers Cheese


Ingredients:
cottage cheese, cream cheese, sour cream

Directions:
Make a cheesecloth bag that's 4 layers thick, and about 12" long by 6 1/2 " wide. The bottom 8" or so should taper to a point.
Place the cottage cheese into a colander, over a bowl, cover with plastic wrap, and place a weight on top. Let it drain for 2 - 3 hours.
Using an electric mixer, mix all the ingredients until they're well blended.
Place the cheesecloth bag in a large bowl, with the seems facing out. Pack the mixture in the bag, to about 4" from the top of the cheesecloth. Twist the top, and tie it being careful not to get it so tight that you're forcing the cheese out of the pores of the bag.
Cover a sheet pan with plastic, then place the filled cheese bag on top. Place the bag so that the seem is in the center of the back, and front, it should almost look like a heart. One end of this sheet pan should be elevated to permit the cheese to drain. You can use either a bowl , or 2 coffee cups to do this. Place a bowl underneath the bottom of the cheese, to catch the liquid that will drain out.
Cover the cheese with another piece of plastic wrap, and set another sheet pan on top. Carefully place a weight on top of the top pan. But, be careful because the cheese is real soft and the top pan will want to slide off once the weight is on it.
Store in a cool place, or in your refrigerator for 3 days, being sure to check it so that the weight doesn't fall off. My Mom used to let this rest in the basement, because it was nice and cool, and she used a Belgian Brick that we would have to check now and then to insure that it didn't fall off.
When the cheese has dried out, cut off the cheesecloth bag with scissors, carefully so as not to break up the cheese. The cheese should be real firm to the touch. Place it flat on a platter, and store in your refrigerator until Easter morning.
If you haven't gotten enough moisture out of the cheese, you will have a cheese that won't stay together.
You can start this process a full week before Easter.