xiaoxl/recipe_data huggingface dataset:
Red Tulip Masterfully Crafted by -- Tasty --


Ingredients:
strawberry, celery, leaf lettuce

Directions:
*Note: if you have concerns about your child eating celery, switch the celery to cucumber strips.
Cut the strawberry lengthwise into 3 slices. One slice should be larger and the other slices should be the same size. (See photo above.].
Be sure the strawberry slices are flat on both sides so they lie flat on the plate.
Arrange the lettuce leaf on a plate. (This is the grass.].
Place the strawberry pieces on the plate in a tulip shape. The largest slice is the center petal. The two smaller pieces are the side petals.
Add the celery stems and stalk pieces.
Yummy Cinnamon Rolls for the Bread Machine


Ingredients:
eggs, butter, water, vanilla instant pudding mix, bread flour, granulated sugar, salt, bread machine yeast, butter, brown sugar, cinnamon, cream cheese, butter, powdered sugar, pure vanilla extract, lemon juice

Directions:
Place all the ingredients, except the cinnamon filling, in the bread pan of bread machine (in order as recommended by manufacturer].  Process according to manufacturer's instructions for a dough setting and press start.
When the bread machine has completed the dough cycle, remove dough from pan and turn out onto a lightly oiled surface. (I use a nonstick cooking spray].  Knead enough to to punch down.  Form dough into a ball, cover with a plastic wrap and let rest for 10 minutes.
After dough has rested, roll and stretch into a large rectangle.
Combine the filling ingredients and mix well.  Warm in microwave for about 10 seconds to make it spreadable.  Spread over dough with rubber spatula, getting as close to the edge as possible.
Starting with the widest end, roll the dough into a log.  Cut log into 1 1/2" slices.
Place into a lightly greased baking dish, 9x13x2-inch.
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan].
Preheat oven to 325 degrees F.
Prepare frosting.  Allow butter and cream cheese to reach room temperature. Beat cream cheese and butter together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the vanilla extract and lemon juice.
Bake at 325 degrees F for approximately 20 to 25  minutes.
Remove from oven. Spread fosting over the cinnamon rolls while still warm. Serve warm.
Beef and Barley Vegetable Soup


Ingredients:
lean ground turkey, onion, tomatoes, water, carrots, celery ribs, bay leaf, thyme, parsley, pepper, barley

Directions:
Brown beef and onion, drain any fat.
Add remaining ingredients. Cook for a minimum of two hours.
or.
After browning beef and onion you can also use your slow cooker on low for 7 -8 hours.
Shrimp Tempura


Ingredients:
all-purpose flour, large shrimp

Directions:
Heat 3-4 inches of oil in a deep, heavy pot over high heat to a temperature of 375 degrees F.  (be sure to use a deep, heavy pot so there is plenty of room for the oil to bubble up - the pot should be no more than half full.].
Combine the egg yolk, water and flour in a mixing bowl, stirring just to combine - a few lumps are okay.
Butterfly the shrimp by cutting them almost all the way though along their backs.
Dredge the shrimp one at a time lightly in additional flour, dip in the batter, and drop carefully into the hot oil.
Don't add more than 5 or 6 at a time, and be careful to keep the temperature as close to 375 degrees as possible.
Cook until golden brown on all sides, turning in necessary, and transfer to a wire rack or paper towels to drain.  Serve immediately.
Fruity Chicken Salad


Ingredients:
celery, red grapes, raisins, unsalted sunflower seeds, fat-free Miracle Whip, Splenda sugar substitute, dill

Directions:
Combine all ingredients in a medium bowl and chill for 1 hour. Eat as is or served on bread or tortillas.
Makes 4 - 1/2 cup servings.
Mushroom Cheese Frittata


Ingredients:
butter, fresh mushrooms, eggs, green onions, swiss cheese

Directions:
Preheat your broiler., Melt the butter in a 10 inch oven-proof skillet., Add mushrooms and saute until golden brown, about 8 minutes., Beat the eggs and green onions in a bowl and season with salt and pepper., Pour the egg mixture over the mushrooms and stir briefly., Let the eggs begin to set around the edges., Cook until the eggs are almost set but still mostly moist., Arrange the cheese slices on top of the eggs., Broil until cheese melts and bubbles., Slide the frittata onto a plate and serve or slice in the pan and serve slices.
Sour Lemon Snowball Cookies


Ingredients:
low-fat cream cheese, icing sugar, lemon, zest of, milk, all-purpose flour, salt, icing sugar

Directions:
Preheat oven to 400F degrees. Line two cookie sheets with parchment paper.
In a large bowl, beat together the cream cheese, sugar, lemon zest,lemon extract and citric acid until fluffy.
Add flour and salt, mixing well.
Fold in the crushed candy.
Roll into 1” balls.
Roll each ball in icing sugar and place 1” apart on the prepared cookie sheets.
Bake 5-7 minutes (cookies should not be brown].
Remove immediately to a cooling rack.
Cauliflower Soup from L'islet


Ingredients:
cauliflower, leek, celery, potato, savory, thyme, butter, flour

Directions:
Pour chicken stock in a saucepan.  Add cauliflower, leeks, celery and potato.  Season with savory, thyme and salt and pepper.
Bring to boil.  When it begins to simmer, reduce heat and let simmer about 15 minutes, until veggies are tender.
Drain veggies but KEEP the stock, then puree in a blender until creamy.
Melt butter in a saucepan.  Add flour and stir well.  Add stock and cook at low heat while stirring, until slightly thick.
Incorporate veggies puree and let simmer 2 minutes.
Add cream and keep cooking 2 to 3 minutes, just to reheat.  Serve immediately.
You can also use dill, rosemary, nutmeg and chives to season this soup.
Blueberry Sour Cream Pound Cake


Ingredients:
butter, sugar, vanilla, eggs, all-purpose flour, baking powder, baking soda, sour cream, blueberries

Directions:
Bring butter eggs and sour cream to room temperature.
Combine flour, baking powder and baking soda; set aside.
In a bowl beat butter with electric mixer on medium to high speed for 30 seconds.
Gradually add sugar, beating about 10 minutes or until very light and fluffy.
Add vanilla.  Add eggs, one at a time, beating 1 minute after each addition and scraping bowl often.
Add flour mixture and sour cream to egg mixture alternately, beating on low to medium speed after each addition just until combined.
Add blueberries, beating on low speed for 30 seconds.
Pour into a greased and floured 8x4x2 inch or 9x5x3 inch loaf pan.
Bake in 325°F oven for 60-75 minutes or until a toothpick comes out clean.
Cool on rack for 10 minutes. Remove from pan.
Mushroom Risotto


Ingredients:
boiling water, dried porcini mushrooms, olive oil, butter, garlic, parsley, olive oil, butter, onion, arborio rice, rice, white wine, parmesan cheese

Directions:
Pour boiling water over dried mushrooms in a bowl& let sit for 30 minutes.
Drain mushrooms; reserve both mushrooms& liquid separately.
Remove stems from fresh mushrooms& slice.
Heat oil& butter in skillet over medium-high heat; add garlic& fresh mushroom slices.
Saute until mushrooms excude their liquid; saeson with salt& pepper.
Cover& leave in skillet for reheating.
Bring stock to a simmer on the back burner.
Heat oil& 1 tbsp of the butter in a heavy pot over medium heat.
Add onion& saute for 3 minutes or until softened.
Add rice& saute until it is covered with oil.
Pour in wine& simmer steadily until it has been absorbed by the rice.
Pour in mushroom soaking liquid& dried mushrooms; stir and cook until most of the liquid has been absorbed by the rice.
Add 1 cup of stock; cook& stir until most is absorbed.
Continue to add stock in 1 cup increments, stirring most of the time, until the rice is creamy with a slight bite in the center, about 20 minutes.
Reheat mushrooms in the skillet& stir into rice.
Remove from heat, stir in remaining 1 tbsp butter& Parmesan cheese.
Season with salt& pepper and serve immediately.
Broccoli With Cheese and Bacon Topping


Ingredients:
broccoli, bacon, butter, plain flour, grainy mustard, dry white wine, milk, gruyere cheese, cheddar cheese, parmesan cheese

Directions:
Boil, steam or microwave broccoli until just tender; drain.
Cook bacon, stirring in small dry pan until browned, drain on absorbent paper.
Melt butter in medium pan; add flour, stir over heat until bubbling.
Remove from heat, gradually stir in mustard, wine and milk.
Stir over heat until sauce boils and thickens; remove from heat, stir in cheeses.
Stand broccoli upright in shallow oiled 1 1/3 litre (5 1/2 cup] ovenproof dish.
Pour over cheese mixture, scatter bacon over top, cook under hot grill about 5 minutes or until browned and heated through.
Chocolate Chip Cookies


Ingredients:
flour, baking soda, salt, butter, brown sugar, vanilla extract, eggs, chocolate chips

Directions:
Preheat oven to 375°., In a small bowl, combine flour, baking soda and salt., Beat butter, sugar and vanilla until creamy., Add eggs one at a time, beating well after each addition., Add the flour mixture, then chocolate chips., Then drop by tablespoonful onto ungreased baking sheet., Bake for about 10 minutes.
Easy Poppy Seed Dressing


Ingredients:
sugar, dry mustard, salt, poppy seeds, cider vinegar

Directions:
Put all ingredients except poppy seeds into a jar with a lid and shake it until thick and smooth.
Add seeds, shake again and serve.
Store in the fridge and re-shake as it will settle.
Delicious Chocolate Cornflake Cakes
Category: desserts
By superyoungcook

For all the gorgeous chocolate cakes around (and there are many), I still have a soft spot for these crunchy, chewy little cakes. I include them partly because when looking for a recipe for them recently, I found it surprisingly difficult to find one. Oh come on, don't tell me you don't like them - so get COOKING!!!

Ingredients:
3 ½ tablespoons butter
4 tablespoons golden syrup
4 ounces semisweet chocolate, chopped
2 ¾ cups cornflakes cereal

Directions:
In a saucepan over low heat, combine the butter, golden syrup and chocolate. Cook and stir until butter and chocolate have melted and everything is well blended. Mix in the cornflakes cereal. Drop by heaping spoonfuls onto waxed paper or a buttered baking sheet. Place in the refrigerator until set, about 15 minutes.

Prep time: 10 mins
Total time: 25 mins
Yields: 15 treats

Calories: 94.7
Fat: 5.1 g
Saturated fat: 3 g
Carbohydrates: 12.8 g
Sugars: 5.7 g
Dietary fiber: 0.7 g
Protein: 0.9 g
Cholesterol: 7.1 mg
Sodium: 59.5 mg
Wheatena Maple Pumpkin Cranberry Muffins


Ingredients:
solid pack pumpkin, skim milk, maple syrup, egg, all-purpose flour, Splenda sugar substitute, salt, baking powder, ground cinnamon, ground allspice, ground nutmeg, ground cloves, craisins, quick oatmeal, craisins

Directions:
Preheat oven to 400°F.
In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup] mixing well.
In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt], I like to use a fork for this.
Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins.
Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray.  Spoon mixture into cups, filling each cup about 75% full (or to line if there is one].  If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier].
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.
Creamy Cucumber Salad


Ingredients:
cucumbers, salt, red onion, sour cream, red wine vinegar, dried dill, fresh ground pepper, sugar, paprika

Directions:
Place cucumbers in a colander and toss with salt. Let stand until several tablespoons of liquid has drained, 30-45 minutes.
Pat dry with paper towels and transfer to a medium bowl.
Add onion, sour cream, vinegar, dill (or its substitute], pepper and sugar. Toss to coat.
Taste.
A little more sugar? Decide.
Serve and garnish with a little paprika. Serve well chilled, on chilled plates, over a bed of greens or kale, with a lemon or orange twist for presentation.
Italian Wedding Soup I
Category: soups-stews-and-chili
By Star Pooley

Coming from Rhode Island, a very ethnic state, this soup was traditionally served at Italian weddings. Serve with grated Parmesan cheese.

Ingredients:
½ pound extra-lean ground beef
1  egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon grated Parmesan cheese
½ teaspoon dried basil
½ teaspoon onion powder
5 ¾ cups chicken broth
2 cups thinly sliced escarole
1 cup uncooked orzo pasta
⅓ cup finely chopped carrot

Directions:
In medium bowl, combine meat, egg, bread crumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs. Return to boil, then reduce heat to medium. Cook at slow boil for 10 minutes, or until pasta is al dente. Stir frequently to prevent sticking.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 416.3
Fat: 14.2 g
Saturated fat: 5.3 g
Carbohydrates: 43.3 g
Sugars: 4 g
Dietary fiber: 2.9 g
Protein: 27.3 g
Cholesterol: 86.8 mg
Sodium: 1211 mg
Air Fryer Fish and Sweet Potato Chips
Category: seafood
By Diana71

This super quick recipe utilizes frozen breaded fish fillets and frozen sweet potato fries. It makes an awesome quick meal for kids at home on vacation or who may be enrolled in learning-at-home due to shelter-in-place (Covid-19). Serve with tartar sauce, ketchup, or any other dipping sauce you like.

Ingredients:
3 cups frozen sweet potato fries
6 each frozen breaded fish fillets

Directions:
Preheat the air fryer to 400 degrees F (200 degrees C). Place sweet potato fries in a single layer on the crisping tray of the air fryer basket. You may need to cook the fries in batches. Air fry for 15 minutes, vigorously shaking at the 8-minute point. Pour fries into a serving bowl and set aside. Place fish fillets in a single layer across the crisping basket. If they do not all fit without overlapping, cook in batches. Air fry for 15 minutes, flipping fish fillets over at the 8-minute point.

Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Yields: 3 servings

Calories: 397.8
Fat: 23.3 g
Saturated fat: 3 g
Carbohydrates: 36.3 g
Sugars: 10.6 g
Dietary fiber: 3.2 g
Protein: 12.1 g
Cholesterol: 35 mg
Sodium: 387.8 mg
Frog Eye Salad
Category: salad
By Judy Awe

An acini di pepe (or couscous) pasta salad with coconut, pineapple, Mandarin oranges, and marshmallows.

Ingredients:
1 cup white sugar
2 tablespoons all-purpose flour
2 ½ teaspoons salt
1 ¾ cups unsweetened pineapple juice
2  eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta
3 (11 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup miniature marshmallows
1 cup shredded coconut

Directions:
In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs.  Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

Prep time: 15 mins
Cook time: 30 mins
Total time: 14 hrs 5 mins
Yields: 10 servings

Calories: 580.6
Fat: 11 g
Saturated fat: 7.4 g
Carbohydrates: 114.1 g
Sugars: 74.5 g
Dietary fiber: 4 g
Protein: 8.6 g
Cholesterol: 37.2 mg
Sodium: 647.7 mg
Spicy Butternut Squash or Pumpkin Biscuits With Pecans


Ingredients:
pumpkin, butter, buttermilk, flour, salt, baking soda, brown sugar, cinnamon, nutmeg, allspice, clove, pecans

Directions:
Sift together flour, salt, baking soda, spices, and sugar, stir in pecans., Mix together the squash, butter and buttermilk., Mix together dry and wet ingredients., Using only enough wet or dry to make a soft dough., Shape the dough into a ball and knead lightly on a well-floured board., Roll the dough out 1-inch thick and cut with a 2-inch biscuit cutter., Bake in a greased baking pan in a 400°F oven for 15-20 minutes or until brown.
Spicy Steak House Soup


Ingredients:
beef tenderloin, onion, salt, olive oil, yukon gold potatoes, beef broth, chili powder, ground cumin, cayenne pepper, fresh parsley

Directions:
In a large nonstick saucepan, saute the beef, onion and salt in oil for 4-5 minutes or until meat is no longer pink.
Stir in the potatoes, broth, steak sauce, chili powder, cumin, and cayenne. Bring to a boil.
Reduce heat; cover and simmer for 30 to 35 minutes or until potatoes are tender. Garnish with parsley.
Bobbie's Lemon Bars


Ingredients:
butter, powdered sugar, flour, eggs, sugar, salt, lemon rind, fresh lemon juice, baking powder

Directions:
Preheat oven to 350 degrees. This recipe works well doubled.
For the crust, mix butter, powdered sugar, and flour, then firmly press into the bottom of a 9 x 13 pan.
Bake at 350 degrees for 20 minutes.
For the top layer, beat the eggs, sugar, salt, lemon rind, lemon juice and baking powder together until frothy. Spread on the baked layer.
Bake the whole thing at 350 degrees for 30 minutes.
Lightly sprinkle powdered sugar over the whole thing.
Raspberry Salsa
Category: appetizers-and-snacks
By Karen

This salsa is sweet, tart and fresh, like a perfect summer day. Raspberries are blended with the vibrant flavors of jalapeno and cilantro to create a crowd pleasing topper for pork and other savory foods.

Ingredients:
2 cups fresh raspberries
¼ cup chopped sweet onion
3 teaspoons finely chopped jalapeno chile peppers
1 clove minced garlic
¼ cup chopped fresh cilantro
½ teaspoon white sugar
3 tablespoons fresh lime juice

Directions:
In a medium bowl, mix together raspberries, sweet onion, jalapeno chile peppers, garlic, cilantro, white sugar and lime juice. Cover and chill in the refrigerator at least 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2.5 cups

Calories: 8.3
Fat: 0.1 g
Carbohydrates: 2 g
Sugars: 0.8 g
Dietary fiber: 0.9 g
Protein: 0.2 g
Sodium: 0.4 mg
Chicken Alfredo


Ingredients:
dry pasta, cream cheese, butter, milk, garlic powder, red pepper flakes, boneless skinless chicken breasts, fresh broccoli, red bell pepper

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
While pasta is cooking, Cut chicken breast into bite size pieces and sautee' in a drizel of olive oil or butter. season with salt & pepper wheil it is cooking.
In a different pan, melt cream cheese and butter in a skillet over low heat. wisk until smooth. Stir in milk, and season with garlic powder,red pepper flakes, salt, and pepper. Simmer for 3 minutes, or until thickened, stirring constantly.
Mix in cooked chicken, broccoli, and red pepper. Cook 3 minutes over medium heat, then reduce heat, and simmer 5 minutes, or until vegetables are tender. Serve over pasta.
Pastitsio – Greek Baked Ziti/Lasagna


Ingredients:
olive oil, ground beef, ground lamb, yellow onion, garlic cloves, white wine, tomato puree, fresh oregano, ground cinnamon, ground allspice, ground nutmeg, ziti pasta, penne, eggs, butter, all-purpose flour

Directions:
Add the olive oil to a large sauté pan over medium-high heat. Once hot, add the ground beer and lamb and cook for 5-6 minutes, or just until you do not see any more pink.
Add the onion and garlic and continue to cook until the onions are soft and the garlic is very fragrant, about 4-5 minutes. Salt and pepper generously.
Pour the white wine into the sauté pan and stir. Allow the wine to reduce by at least half before adding the tomato puree, oregano, 1 teaspoon cinnamon, 1 teaspoon nutmeg, and allspice.
Bring the sauce to a simmer and allow to simmer for 20-30 minutes or until the sauce is quick thick. Set aside.
While the tomato sauce is simmering, bring your water for the pasta in a stock pot to a boil. Cook the pasta as per the directions on the packaging except cut back the time by 1-2 minutes so that you don’t end up with super mushy noodles in the end.
While the pasta is cooking begin preparing the béchamel sauce by melting the butter in a large sauté pan. Once melted, slowly add the flour, whisking continuously to fully incorporate the fat and flour to make a roux. Continuing whisking for 2-3 minutes to cook out the raw flour taste.
Slowly add the milk to the roux, again whisking continuously.
Add the 1/2 teaspoon of nutmeg and allspice to the béchamel and let cook for 5 minutes. Remove from the heat.
Place the egg yolks in a small bowl, and, while mixing them continuously, slowly add a tablespoon of the béchamel to the yolks at a time. Do this 4 or 5 times to temper the eggs. Then add the egg mixture to the béchamel and whisk to combine fully. Set aside. Note: DO NOT dump the yolks directly into the hot béchamel sauce without tempering them first or else you will end up with scrambled eggs.
Preheat your oven to 375 degrees F.
Once the pasta is cooked, strain it. Place 1/2 cup of butter in the empty stock pot and, once melted, add the ziti along with the egg whites. Toss to combine but be careful not to break the noodles.
To assemble the pastitsio, in a 13 by 9 pyrex baking dish, apply a layer of cooking spray so that the food does not adhere to the dish. Then, spread the ziti across the bottom of the dish, being sure to evenly distribute the noodles. Then, place the tomato sauce on the ziti. Top the tomato sauce with the béchamel, making sure that the entire dish is covered. Sprinkle the freshly grated parmesan cheese on top and place in the over, uncovered, for 45 minutes or until the cheese and béchamel sauce start to brown slightly. Allow to rest for 5-10 minutes.
Serve by cutting square or rectangular pieces (just as if you were serving lasagna].
Pear-Ginger Lemonade


Ingredients:
fresh lemon juice, Splenda granular, ginger juice

Directions:
Combine all ingredients in a pitcher, stirring until Splenda dissolves.  Serve over ice.
*Note:  Gigner juice comes in tiny bottles in the juice or spice aisles at grocery stores.  If unavailbale, peel and chop a 3-inch piece of fresh ginger, then squeeze the pieces through a garlic press to collect the juice.
Apple Tart Without Dough (From Fwdgf)


Ingredients:
golden delicious apples, lemon juice, cabbage leaves, sugar, cinnamon, butter

Directions:
Preheat oven to 275°F.
Cut the apples into quarters, then slice each quarter into thirds.
Sprinkle with lemon juice.
Place cabbage leaves on a cookie sheet lined with parchment paper.
Place the apples on the cabbage leaves, shaping the slices like those on a small tart.
Mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices.
Add small dots of butter and cover with the remaining sugar-cinnamon mixture.
Bake the tarts for 15 minutes.
Grape Ice Tea


Ingredients:
character(0]

Directions:
"Mix ingredients in a glass with ice and garnish with a cherry."
Mandarin Chicken Tenders


Ingredients:
reduced sodium soy sauce, mandarin oranges

Directions:
Preheat a skillet sprayed with oil over medium heat. Season chicken tenders to taste with salt or salt substitute and freshly ground black pepper. Add tenders to the skillet and brown tenders lightly on both sides, checking for donesness.
Add orange juice and soy sauce to the skillet. Cover and simmer about 10 minutes. Add mandarin orange sections and simmer an additional 5 minutes.
Flavor perk: Add 2 tablespoons honey and 1/2 teaspoon ground ginger to soy sauce mixture.