xiaoxl/recipe_data huggingface dataset:
Grandma Joyce's Sugar Cookies


Ingredients:
margarine, sugar, eggs, salt, vanilla, flour, baking soda, cream of tartar

Directions:
Cream together margarine and sugar.
Beat in eggs one at a time.
Combine oil, salt, and vanilla.
Combine flour, baking soda, and cream of tartar.
Alternate add the oil mixture and dry ingredient mixture to batter. Don't worry if you have a lot of extra dry ingredients at the end; continue to add a little at a time so you don't flour your whole kitchen.
Roll into balls.
Flatten; add sprinkles if you want.
Bake at 350 degrees Fahrenheit for 10 to13 minutes.
Raspberry Lemon Muffins


Ingredients:
flour, sugar, baking powder, baking soda, salt, nonfat yogurt, applesauce, vanilla, raspberries, lemon zest

Directions:
Sift together all dry ingredients., Add wet ingredients until combined., Drop into muffin tins., Bake at 350 for 20 min until soft and gooey., Let cool.
Restaurant Style Beef and Broccoli
Category: world-cuisine
By Dianne

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.

Ingredients:
⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1  thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Directions:
Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 1 hr
Yields: 4 servings

Calories: 331.4
Fat: 21.1 g
Saturated fat: 5.2 g
Carbohydrates: 13.3 g
Sugars: 3.1 g
Dietary fiber: 3 g
Protein: 21.7 g
Cholesterol: 51.9 mg
Sodium: 419.2 mg
Ginger-Apple Sparkler


Ingredients:
sugar, fresh ginger, water, sparkling apple cider, cinnamon sticks, crystallized ginger

Directions:
To prepare ginger syrup, place sugar, grated ginger, and water in a medium saucepan; bring to boil.  Reduce heat to low and simmer for 1 hour until ginger flavor is strong.  Strain mixture and refrigerate to chill.
To prepare Ginger-Apple Sparkler, place one tablespoon ginger syrup in each glass (use short tumblers].
Fill with ice cubes, pour in 1/2 cup cider and stir to combine.
Garnish with cinnamon stick and crystallized ginger.
Libbies Spanish Rice


Ingredients:
onions, butter, ground pork, rice, tomatoes

Directions:
Fry onions in butter until brown.
Add ground pork (pork hamburger].
Fry until done.
Cook rice separately until done.
Mix tomatoes, rice, and pork hamburger; season to taste.
Put into a baking dish.
Bake 3/4 hour (no time was given].
Le Cirque's Spaghetti Primavera


Ingredients:
broccoli, zucchini, asparagus spears, green beans, green peas, canola oil, mushrooms, red chilies, green chili, parsley, olive oil, garlic, fresh basil, tomatoes, spaghetti, unsalted butter, heavy cream, parmigiano-reggiano cheese, pine nuts

Directions:
Trim broccoli and break into small florets (reserve stems for another use].
Trim the ends of the zucchini but do not peel.
Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more.
Cut each asparagus spear into thirds.
Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen].
Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
Add mushrooms to the bowl of mixed vegetables.
Add the chopped chiles and the parsley to the mixed vegetables.
Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
Add the basil, stir and remove from heat, keeping it covered.
Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
Cook stirring gently, just to heat through.
In a pan large enough to hold the pasta and the vegetables, melt the butter.
Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
Add the spaghetti and toss quickly to blend.
Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
Add the pine nuts and give the mixture a final toss.
Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
Spoon equal amounts of the tomato mixture over each portion.
Serve immediately.
Vanilla Banana Bread


Ingredients:
flour, baking soda, baking powder, salt, butter, sugar, eggs, vanilla, vanilla yogurt, bananas

Directions:
Sift together flour, baking soda, baking powder and salt.  Set aside.
Cream butter and sugar until fluffy.
Beat in eggs one at a time.
Beat in vanilla.
Stir in bananas and yogurt.
Stir in dry ingredients just until moistened.
Bake in greased and floured 9x5 loaf pan at 350 degrees for approximately one hour.
Applewood Farmhouse Apple Fritters


Ingredients:
self-rising flour, sugar, eggs, milk, apples, confectioners' sugar

Directions:
Combine dry ingredients., Add eggs, milk, 1 tablespoonful oil, and apples., Stir just until combined., Drop batter by spoonfuls into hot oil., Cook 3-4 minutes on each side or until golden brown., Drain on paper towels., Roll fritters in powdered sugar.
Spicy Dorito® Taco Salad
Category: salad
By Lora R

A delicious refreshing taco salad with a tangy twist.

Ingredients:
1 pound ground beef
½ teaspoon garlic powder
½ teaspoon chili powder
¼ teaspoon ground black pepper
1 head lettuce, chopped
5 cups crushed nacho cheese-flavored tortilla chips
2 cups shredded Colby-Jack cheese
1 (15 ounce) can dark red kidney beans, drained and rinsed
1  tomato, diced
⅓ cup chopped onion
¼ cup pickled jalapeno peppers, chopped
1 cup vegetable oil
½ cup white sugar
½ cup ketchup
1 envelope taco seasoning mix
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce

Directions:
Cook ground beef, garlic powder, chili powder, and black pepper together in a skillet over medium heat until meat is brown and crumbly, about 10 minutes, breaking the meat up into chunks as it cooks. Drain excess grease, remove from heat, and let the meat cool. Toss lettuce, tortilla chips, Colby-Jack cheese, kidney beans, tomato, onion, and pickled jalapeno peppers in a large salad bowl; mix in the beef. Whisk vegetable oil, sugar, ketchup,  , cider vinegar, and Worcestershire sauce together in a bowl until sugar has dissolved; pour dressing over the salad and toss again.

Prep time: 25 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 10 servings

Calories: 560.7
Fat: 39.8 g
Saturated fat: 11.6 g
Carbohydrates: 34.4 g
Sugars: 15.9 g
Dietary fiber: 4.2 g
Protein: 18 g
Cholesterol: 54.1 mg
Sodium: 844.3 mg
Banoffee Pie


Ingredients:
butter, sweetened condensed milk, bananas

Directions:
Melt the butter in a saucepan and add to a bowl with the biscuit crumbs.
Mix together and pat down for the base in a 20cm cake tin.
Place in the fridge to allow it to cool.
Simmer a saucepan of water and place the cans in for approximately 2 hours. Keep topping up the water as it'll evaporate as time goes on, leave simmering.
When resembling a dark brown almost jelly-like appearance, pour ontop of the biscuit base and spread evenly.
Place back into the fridge to cool for at least an hour.
Next, slice up the bananas into 1cm thick pieces, and cover the toffee with them.
Whip the cream ever so carefully so it is still a spreadable consistency.
Spread ontop of the bananas and grate the chocolate for decoration.
Cut into pieces and ENJOY!
Fiesta Taco Potato Cake Bruschetta


Ingredients:
canned whole kernel corn, canned black beans, red bell peppers, green onions, fresh tomato, ground cumin, granulated sugar, kosher salt, fresh ground black pepper, white wine vinegar, canola oil, canola oil, garlic clove, cilantro, yellow onion, eggs, all-purpose flour, butter

Directions:
In a medium bowl, combine corn, black beans, red bell peppers, green onions and tomato.  In a small bowl, place cumin, sugar, 1/4 t. Kosher salt, and 1/8 t. black pepper.   Whisk in vinegar and 1/2 t. canola oil; stir mixture into vegetables; set aside.
In a large bowl, mix together hash brown potatoes, garlic, 2 T. cilantro, yellow onion, taco seasoning, remaining 1 t. Kosher salt and 1/4 t. black pepper.  Mix in eggs and flour.  In a large non-stick saute pan or skillet, heat canola oil and butter over medium-high heat, using 1 tablespoon of each at a time.  Spoon 6 mounds of potato mixture, using 2 generous tablespoons for each into heated oil mixture.  Fry several minutes until golden brown and crisp on underside; flip over and fry until golden and crisp.
Drain on paper toweling.  Repeat with remaining oil and butter and potato mixture, making 6 more mounds; drain on toweling.
Spoon corn/bean mixture evenly over each potato cake.  Divide crumbled goat cheese evenly over cakes and sprinkle with remaining 1 T. chopped cilantro.  Place potato cake bruschettas onto a serving platter.
Frozen Unicorn Hot Chocolate


Ingredients:
white chocolate, milk, strawberry, heavy cream, confectioners' sugar

Directions:
In a small sauce pot, add the chocolate and melt over low heat. Once melted, stir in the milk and whisk to combine completely. Pour into blender and add strawberries and ice. Blend until completely smooth.
To make the whipped cream, place the blueberry preserves in a chilled bowl and whisk in a few tablespoons of the milk to loosen. Add the remaining cream, confectioners sugar, and beat until a medium peak.
Top the frozen hot chocolate with the blueberry whipped cream and garnish with sprinkles and unicorn horn.
Swedish Tomato Salad


Ingredients:
tomatoes, salt, pepper, scallions, dill, celery tops, prepared mustard, vinegar, sugar, sour cream

Directions:
Peel tomatoes, slice thin and arrange on a serving plate or on individual salad plates.
Sprinkle tomatoes with salt, pepper, scallions and parsley.
Mix mustard with vinegar and sugar; gradually stir in sour cream. Taste for seasoning.
Spoon dressing over tomatoes. Lift tomato slices around so the dressing penetrates all slices.
Chill a few hours before serving.
Veggie-Loaded Side Dish Bake


Ingredients:
olive oil, onion, red bell pepper, celery, zucchini, lemon zest, lemon juice, sugar, seasoning salt, thyme leaves, garlic cloves, asparagus, eggs, milk, flour, baking powder, turmeric, coarse black pepper, Tabasco sauce, cheddar cheese

Directions:
Prep the vegetables, which makes it all quicker. Preheat oven to 325 deg F/160 deg C, and generously grease a deep square oven dish, roughly 7 x 7 x 2 inches deep/ 20 x 20 x 5 cm.
Heat the oil over high heat in a large pot, then add the chopped onion, sweet pepper and celery. Fry, stirring often, until softened, about 10 minutes.
Add the grated zucchini and stir into other vegetables Saute for a few minutes, then sprinkle over the lemon zest, juice, sugar, seasoning salt, thyme and garlic. Keep heat quite high right through this sauteeing.
Drain the asparagus in sieve or colander.
When the vegetables in the pot are more or less halfway cooked, pull off the heat. There should be no visible liquid. Stir in the asparagus.
Whisk together the eggs, milk, flour, baking powder, turmeric, pepper and Tabasco (if used] in a bowl. Add more salt if you like.
Tip or ladle the vegetables into the greased dish. Pour over the egg mixture, and stir in the grated cheese. Mix lightly.
Bake for about an hour, or until the pie has risen slightly, is light brown on top, and does not wobble when shaken.
Leave to settle a while, but keep warm. Cut into squares to serve. Will wait happily in a warming oven for a while, and is better tasting the next day!
Delicious with baked or fried chicken.
Pecan Pie Tarts
Category: desserts
By Ruth

Miniature pecan pies.

Ingredients:
6 ounces cream cheese
1 cup butter, softened
2 cups all-purpose flour
¼ cup butter, softened
1 ½ cups packed brown sugar
2  eggs
2 teaspoons vanilla extract
1 ¾ cups chopped pecans

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease 30 tart tins or muffin cups and set aside. To Make Crust: In a medium mixing bowl cream together cream cheese and 1 cup butter until light and fluffy. Blend in flour, 1/2 cup at a time, forming a smooth dough. Roll into 30 equal balls and press one into each greased tin so it lines the bottom and sides, like a pie crust. To Make Filling: In a medium mixing bowl cream together 1/4 cup butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir in pecans. Fill each lined tin half full. Mixture will rise as it bakes. Bake in preheated oven for 25 minutes, or until lightly browned. Let cool in tins, then use the end of a table knife to flip each tart out of its tin.

Yields: 30 tarts

Calories: 209.3
Fat: 14.6 g
Saturated fat: 6.6 g
Carbohydrates: 18.2 g
Sugars: 11 g
Dietary fiber: 0.8 g
Protein: 2.4 g
Cholesterol: 39 mg
Sodium: 79.2 mg
Finnish Salmon Pasties Lohipasteijat


Ingredients:
all-purpose flour, baking powder, butter, egg, lemon juice, cooked rice, canned salmon, hard-boiled egg, heavy cream, dill weed, salt, white pepper

Directions:
FOR THE PASTIES:  Mix the flour with the baking powder in a bowl. Blend in the butter, using an electric mixer or a fork, until the mixture resembles coarse crumbs.
Mix together the egg, lemon juice, and ice water.  Sprinkle mixture over the dry ingredients and mix quickly to make a dough.  Press into a ball and chill 30 minutes.
Roll dough out to make a rectangle about 20 inches square. Fold into thirds.  Roll again as thin as possible and fold into thirds in the opposite direction from the first folding.  Chill again for 30 to 60 minutes.
TO PREPARE FILLING, in a small bowl, with a fork, stir the rice with the salmon and eggs.  Blend in the cream, dill, and salt and white pepper to taste.
Preheat oven to 400°F
Roll out the pastry to 1/8 to 1/4 inch thickness.
With a round cutter, cut out 3 to 4-inch circles.  Put a teaspoonfull of filling in the center of each circle.  Moisten the edges and fold into half circles, sealing the edges.
Place on a parchment covered or an ungreased cookie sheet. Bake for 10 to 15 minutes or until golden.  Serve warm.
These may be made ahead and frozen unbaked. To bake after freezing, place on cookie sheet directly from freezer and bake.  Baking time may be 2 minutes longer when frozen.
The Great Scandinavian Baking Book -- Beatrice Ojakangas.
Cherry-Walnut Balls


Ingredients:
maraschino cherry, butter, powdered sugar, vanilla, all-purpose flour, walnuts, powdered sugar

Directions:
Preheat oven to 325°F
Drain maraschino cherries on paper towels; pat dry to remove any excess liquid.
Set cherries aside.
Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Beat in the 1/2 cup powdered sugar, almond extract, and vanilla until combined, scraping side of bowl occasionally.
Beat in as much flour as you can with the mixer.
Stir in any remaining flour, nuts, and cherries with a wooden spoon.
Shape dough into 1-inch balls.
Place 2 inches apart on ungreased cookie sheets.
Bake in preheated oven for 18 to 20 minutes or until bottoms are lightly brown.
Cool 5 minutes on cookie sheets on wire racks.
Roll warm cookies in powdered sugar to coat and transfer cookies to wire racks and cool completely.
If desired, roll cooled cookies in additional powdered sugar before serving. Makes about 48 balls.
*NOTE: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 325F oven for 8 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Chop nuts and set aside.
TO STORE: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Chicken Cheddary Fajitas


Ingredients:
boneless skinless chicken breasts, salsa, flour tortillas, green onions

Directions:
Pour dressing into shallow nonmetallic dish.
Add chicken and turn to coat.
Cover and refrigerate 30 minutes, turning occasionally.
Remove chicken from marinade.
Discard marinade.
Grill or broil chicken 15 minutes or until done, turning once.
Mix soup and salsa in saucepan.
Heat through.
Slice chicken and red pepper into thin strips and place down center of each tortilla.
Top with onions, avocado and soup mixture. Fold tortilla around filling.
Sheryl's Baked Potatoes
Category: side-dish
By SHERYL1062

Not your normal every day baked potato. Potatoes are cut into connected slices before being seasoned and baked. I leave the skin on (it gets crispy and yummy), but this can be made with them peeled also.

Ingredients:
4 medium baking potatoes
1 teaspoon salt
3 tablespoons salt-free herb seasoning blend
3 tablespoons butter, melted
6 tablespoons grated Cheddar cheese
1 ½ tablespoons Parmesan cheese

Directions:
Preheat the oven to 425 degrees F (200 degrees C). Slice the potatoes crosswise (the short way) into 1/4 inch slices, leaving about 1/4 inch on the bottom to connect all of the slices. Place into a baking dish, and slightly fan the slices open. Sprinkle with salt and seasoning blend, and drizzle with butter. Bake for 50 minutes in the preheated oven. Sprinkle cheese over the top, and bake for another 10 minutes, or until the cheese has melted.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 263.5
Fat: 13.4 g
Saturated fat: 8.5 g
Carbohydrates: 30.1 g
Sugars: 2.4 g
Dietary fiber: 2.1 g
Protein: 6.6 g
Cholesterol: 37.7 mg
Sodium: 755.8 mg
Air Fryer Boursin®-Stuffed Wontons
Category: appetizers-and-snacks
By Bren

Wonton wrappers and Boursin® are all that you need for a quick appetizer. I've used garlic and fine herbs, my favorite, but feel free to choose your favorite.

Ingredients:
18  wonton wrappers
6 tablespoons garlic and herb cheese spread (such as Boursin®)
water, as needed
cooking spray

Directions:
Preheat the air fryer to 325 degrees F (160 degrees C). Separate the wonton wrappers and place on a clean work surface. Place 1 teaspoon of garlic and herb cheese in the center of each wonton. Use a pastry brush or your finger to wet the edges of each wonton and fold in half, pressing lightly to ensure a proper seal. Moisten the tips of the wrapper and press together. Set on a clean plate and generously spray with cooking spray. Spray the inner basket with cooking spray and place 1/2 of the stuffed wontons into the basket. Air fry until lightly browned, for 4 minutes. Repeat with remaining wontons. Allow to cool slightly before eating.

Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Yields: 18 stuffed wontons

Calories: 43.4
Fat: 2.3 g
Saturated fat: 1.5 g
Carbohydrates: 4.8 g
Dietary fiber: 0.1 g
Protein: 1.1 g
Cholesterol: 6.6 mg
Sodium: 75.8 mg
Best Ever Squash Casserole


Ingredients:
zucchini, yellow onions, butter, process American cheese, chicken bouillon cubes, garlic, salt, ground pepper, thyme, parsley

Directions:
Prepare Jiffy Mix as directed, set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough of water to cover.
Cook on medium low heat just until tender, remove from heat.
Drain squash, reserve one cup of water for casserole.
On medium low temperature place all of the butter in large sauce pan and sauté the onions until the onions turn clear, add salt, pepper, thyme, and parsley.
Add chicken bouillon cubes and garlic to onions, stir.
Add drained squash and diced cheese, stir.
Crumble corn bread in squash and pour the reserved cup of water and mix well.
Place squash mixture in a 13"x11" baking pan that has been sprayed with a none stick spray.
Cover casserole and place in a preheated oven at 350 degrees.
Bake for 50- 60 minutes.
Remove cover the last 20 minutes of baking time.
Nick’s Pressure Cooker “bowl of Red” - Traditional Texas Chili


Ingredients:
shortening, flour, spicy tomato sauce, Hungarian paprika, onion powder, garlic powder, black pepper, white pepper, cumin, dried Mexican oregano, ground cayenne pepper, masa harina

Directions:
Steps:
Break off stems of the chiles and remove the seeds.
Place chiles in pressure cooker.
Add beef stock, chicken stock and enough water to cover.
Cover the cooker securely, place the weight on the port and pressure cook for 10 minutes.
While this is cooking, dice your meat and measure out your spices.
Release pressure by running under cold tap water until safe to open cooker.  After the pressure has been released, put the chiles into a blender with a small amount of the liquid and puree to make a smooth, thin paste. Reserve the remaining liquid.
Add shortening to pressure cooker pan and brown meat.
Sprinkle the flour over the meat and stir.  The meat will release some moisture during browning and the flour will absorb the oil and help to thicken the juice.
Stir in the chile puree.
Add enough of the reserved liquid so that the meat is covered to a depth of about 2 inches.  Reserve any remaining liquid to use if you want to thin down the chili after it is cooked.
Add the tomato sauce, paprika, onion powder, garlic powder, chili powder, black pepper, white pepper, cayenne, oregano, and cumin.
Bring mixture to a boil and cover the pressure cooker.
Cover and pressure cook for 30 minutes.
Release the pressure, taste, adjust seasoning and add the masa harina (this will give it a slight tamale flavor and will also thicken the chile].
Return to a boil.  Serve hot over cornbread, on chili dogs, omelets, hamburgers, fries, or chips.
The pressure cooker will meld the flavors and tenderize the meat.  Refrigerate any remaining servings.
StoveTop Mac N' Cheese


Ingredients:
pasta, butter, flour, salt, pepper, dry mustard, garlic powder, onion powder, evaporated milk, cheddar cheese, parmesan cheese, American cheese

Directions:
Boil a pot of water and cook pasta "al dente".
In a medium pot, melt butter on low heat.
Mix all the dry ingredients together and whisk into the melted butter.
When the butter and flour are incorporated and hot start adding the milk.
Don't stop whisking from the time you add the flour until the milk is all inches.
Only adding a little milk at a time as to avoid the flour lumping (maybe 1/2 cup at a time].
Heat the flour/milk mixture until its bubbling (stirring very often or it will burn].
Once it's bubbling start adding the cheese a little at a time making sure it melts before adding more.
After all the cheese is in and melted just add it to the cooked pasta and serve .