xiaoxl/recipe_data huggingface dataset:
Whipped Shortbread


Ingredients:
butter, cornstarch, flour, icing sugar

Directions:
In a large bowl, cream the butter.
Add dry ingredients.
Whip for 10-12 minutes; batter will be shiny, and form peaks.
Fold in chopped glace cherries. Or garnish with a topping of your choice.
Optional- Chill dough overnight(you can keep for a few days in the fridge] before baking take out and leave at room temperature for 1 hour, whip it up again in the mixer for about 5 minutes. This option allows you to roll and shape the cookies. Still melt in your mouth!
Drop from a 1 tsp measure OR roll dough on to a cookie sheet based on the the option you chose. (I level the tsp to make uniform, tiny cookies. A very small cookie scoop or tiny melon scoop is handy for uniform cookies. Due to how soft and delicate this cookie is making it bigger is not recommended].
Bake at 325 degrees for 8-10 minutes, OR until bottom edges begin to brown.  If they are smaller then watch the first batch to monitor the time required per batch.
Watch them carefully they can burn quickly.
When removed from the oven allow them to cool for about two minutes on the cookie sheet, carefully move them onto a cooling rack with a spatula.
Allow them to cool on the rack for 15 minutes or more.  If they are NOT cool they will crumble more easily and won't set properly.
My taste tester's at home tell me they taste better when they are cool. If you are taking to a cookie exchange baking them one day before it allows the texture and taste to be perfect.
***Avoid letting them cool longer than necessary on the cookie sheet or they might stick and break apart when you try to move them.
Avocado Tofu Dressing


Ingredients:
avocados, plum tomatoes, silken tofu, lime juice, garlic cloves, onion, water, olive oil, fresh cilantro, fresh basil, salt, pepper

Directions:
Place the avocado, tomatoes, tofu, lime, garlic, onion, jalapeno, herbs into food processor with metal blade and blend till pureed.
Combine the water to processor while machine is still running, follow with the oil salt and pepper.
Creamy Amish Macaroni Salad


Ingredients:
macaroni, hard-boiled eggs, celery, onion, yellow mustard, white vinegar, sugar

Directions:
"Cook and drain macaroni. Cool. Add  eggs, celery, and onion. Mix salad dressing, mustard, vinegar, and sugar thoroughly, then add to macaroni mixture. Then served chilled its even better if made the night before!"
Fast Family Chili No. 8, Spaghetti Optional


Ingredients:
stewed tomatoes, onions, chicken broth, water, chili powder, cumin, ground black pepper, butter, chicken bouillon powder, chili beans, kidney beans, spaghetti

Directions:
In a large cooking pot, brown your burger over medium heat, mashing it up as much as possible as it cooks. Drain the grease, using a colander, and return it to the pot.
Add in all other ingredients, except for spaghetti, and bring to a boil over high heat. Reduce the heat to low and cover, stirring occasionally. Allow to cook at a low boil for 40 minutes.
If you wish, you can serve this over spaghetti and season with Tabasco sauce for a spicy-hot entree. Otherwise, this is fine to eat by the bowl with oyster crackers or saltines.
NOTE: If you want really thick chili, just don't add the water. The butter takes the acidy "edge" off the tomato ingredients but you can leave it out if you want to.
Air Fryer Meatballs
Category: meat-and-poultry
By Soup Loving Nicole

After cooking meatballs in the air fryer, I will never bake them in the oven again. The insides stay nice and tender while the outsides get a slight crisp on them. The best part is that you can make them ahead of time and freeze for later use. I have included those directions in the notes. Dip meatballs in marinara, if desired.

Ingredients:
16 ounces lean ground beef
4 ounces ground pork
1 teaspoon Italian seasoning
½ teaspoon salt
2 cloves garlic, minced
1  egg
½ cup grated Parmesan cheese
⅓ cup Italian seasoned bread crumbs

Directions:
Preheat the air fryer to 350 degrees F (175 degrees C). Combine beef, pork, Italian seasoning, salt, garlic, egg, Parmesan cheese, and bread crumbs in a large bowl. Mix well until evenly combined. Form into 16 equally-sized meatballs using an ice cream scoop and place on a baking sheet. Place 1/2 of the meatballs in the basket of the air fryer and cook 8 minutes. Shake the basket and cook 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 16 meatballs

Calories: 95.8
Fat: 6.1 g
Saturated fat: 2.4 g
Carbohydrates: 2 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 7.9 g
Cholesterol: 35.5 mg
Sodium: 170.4 mg
Breakfast Casserole


Ingredients:
sausage, eggs, cheddar cheese, salsa

Directions:
in 9x13 glass baking dish layer the browned sausage in , bread cubes, pour in eggs, layer cheese, and cover with salsa.
Bake 350 for 35-45 minutes till bubbly and brown.
1 Dish Pizza Bake


Ingredients:
flour, sugar, salt, fast rising yeast, water, olive oil, Italian sausage, green bell pepper, onion, garlic cloves, tomato sauce, oregano, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350°F.
Mix batter ingredients together spray a 9X13-inch pan and spread batter to cover the bottom.
Remove sausage from casings and saute, with garlic, onions, and bell pepper until sausage is no longer pink add tomato sauce and spices and simmer 10 minutes.
Pour meat mixture over batter top with mozzarella then pepperoni then parmesan.
Bake 30-40 minutes or until done.
Lentil- Vegetable Soup


Ingredients:
red lentil, swiss chard, potatoes, celery, carrot, onion, garlic cloves, mushrooms, no-added-salt tomato paste, dried basil, dried thyme, salt, black pepper, fresh lemon juice

Directions:
Put all ingredients EXCEPT lemon juice in a large pot; stir well so the lentils don't stick to the bottom and burn. Bring to a boil.
Reduce heat to a simmer and let cook, covered, 45 minutes.
Stir in lemon juice and serve with bread; or,.
For a thick and warming stew, stir a few spoonfuls of a leftover cooked grain into each bowl before serving: wild rice, brown rice and millet are all good options. Enjoy!
Beet Salad with Pecans and Blue Cheese
Category: salad
By Susan Elane Berry

A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.

Ingredients:
4 medium beets
1 tablespoon butter
1  sweet onion, chopped
¼ cup micro greens
2 tablespoons candied pecans
2 tablespoons crumbled blue cheese
⅔ cup olive oil
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey

Directions:
Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes. Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish. Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish. Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl. Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours. Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop. Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

Prep time: 15 mins
Cook time: 1 hr
Total time: 2 hrs 15 mins
Yields: 4 servings

Calories: 488.4
Fat: 42.1 g
Saturated fat: 8 g
Carbohydrates: 24.6 g
Sugars: 17 g
Dietary fiber: 3.7 g
Protein: 5.4 g
Cholesterol: 10.8 mg
Sodium: 377.6 mg
Cafe Vienna Coffee Mix


Ingredients:
instant coffee, sugar, powdered milk, ground cinnamon, baking soda

Directions:
Mix all ingredients together until blended., Store in an air tight container.
Meg's Pumpkin Spice Bread


Ingredients:
eggs, water, pumpkin, baking soda, salt, cinnamon, ginger, cloves, nutmeg, all-purpose flour, sugar

Directions:
Beat eggs, add oil, water, and pumpkin; mix well. Add baking soda and spices; mix well. Add flour and sugar; mix well.
Spray eight mini loaf tins with baking Pam. Pour mixture into prepared tins on a large baking sheet about 2/3 full. Keep level and place on middle baking rack for 45 minutes to one hour. When toothpick inserted in middle of loaf comes out clean, they are done. Let cool before removing from tins.
I wrap and store in non-stick aluminum foil and add a shiny ribbon. Even better the next day. “Freezes beautifully.”.
Pork and Bean Minestrone Soup


Ingredients:
beef broth, cooked ham, onion, carrot, celery, dried thyme, oregano, elbow macaroni

Directions:
Combine beef broth, cooked ham or other cooked meat, onion, carrot, celery, thyme and oregano in a large saucepan.
Bring to a boil.
Stir in raw macaroni.
Reduce heat to a simmer.
Simmer, uncovered, for 20 minutes, stirring occasionally, until macaroni is tender.
Add pork and beans and heat thoroughly.
Add additional liquid if necessary. (I use the water drained from boiling potatoes for making soups, gravies, sauces or use canned broth].
Delightful Chicken Tortilla Soup


Ingredients:
olive oil, onion, roma tomatoes, garlic cloves, chipotle chile in adobo, Mexican oregano, cumin, low sodium chicken broth, sea salt, black pepper, chicken breasts, flour tortillas, canola oil, lime juice, avocado, sour cream, cilantro

Directions:
In a Dutch oven over medium heat, add oil and when hot, add onion, jalapeno pepper, tomatoes, garlic, chipotle purée, oregano and cumin. Sauté the ingredients, stirring constantly, until very soft, about 8 to 10 minutes. If more oil is needed, add a little. Pour in 2 cups chicken broth and cook for 20 minutes.
Transfer the mixture into the jar of a blender. Cover but remove the cap so the steam can escape and cover with a clean dish towel; process on low speed until very smooth. Return the mixture to the Dutch oven, increase the heat to high and pour in the remaining 4 cups of chicken broth. Season with salt and pepper and bring to a boil. Add chicken halves, reduce heat to medium and simmer until done, about 20 minutes.
Meanwhile, prep the flour tortillas by cutting in half. Take the two halves and cut in half again. Take a section and cut it into strips of about ½-inch wide.
In a cast iron pan, add oil and bring the temperature to between 350ºF to 360ºF. Working in batches, add the strips in a single layer and flip them until golden brown, about 45 seconds. Transfer them to a plate lined with paper towels to remove any excess oil. Set aside while frying the remaining strips.
Back to the soup….
Remove the chicken and place in the bowl of a stand mixer with the paddle attachment on; process on medium speed until shredded, about 30 to 45 seconds. Return the shredded chicken back to the Dutch oven, pour in lime juice and stir well. Bring it back to a gentle simmer and let it simmer for 5 minutes.
To serve, ladle soup in bowls and garnish with ¼ cup Oaxaca cheese, a couple slices of avocado, a few strips of tortilla, a big dollop of crema and for the finishing touch, sprinkle on fresh chopped cilantro. Serves 4.
Red Velvet Cupcakes


Ingredients:
sugar, eggs, canola oil, plain yogurt, vinegar, vanilla extract, flour, baking soda, salt, mascarpone, icing sugar, lemon, zest of

Directions:
For the cake:
Preheat the oven to 350 degrees F.
In a food processor, mix the sugar with the eggs, oil, yogurt, food coloring, vinegar, and vanilla. Add flour, cocoa, baking soda, and salt. Blend until just incorporated. Place paper cupcake liners into a muffin pan, and divide the batter evenly among the cupcake liners, pouring only halfway so the batter doesn't overflow. Bake, rotating halfway through, for 25 to 30 minutes. Remove the cupcakes and let cool.
For the icing:
In a bowl, beat the mascarpone, icing sugar, cream, and lemon zest together until the mixture is smooth. Spoon a dollop of mascarpone cream on the cupcakes.
Peach Mustard Pork Chops


Ingredients:
kosher salt, fresh ground black pepper, unsalted butter, onions, garlic cloves, apple cider vinegar, Dijon mustard, Bourbon, kosher salt

Directions:
Peach Mustard Barbecue Sauce:
Melt the butter in a saucepan over medium heat.
Add the onion and garlic and cook until translucent, about 3 minutes.
Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes.
Whisk in both mustards and the jam or preserves.
Simmer, whisking, until jam melts, about 1 minute.
Remove the pan from the heat and stir in the bourbon and salt.
Pork Chops:
Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.
Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.
Grill the chops over the heat until brown on both sides, about 4 minutes per side.
Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce.
Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more.
Let rest for 10 minutes.
Krystal's Perfect Marinade for BBQ or Grilled Chicken
Category: side-dish
By Tateyama

My sister was kind enough to share this wonderful marinade. It tastes better than just teriyaki sauce. This marinade sauce is awesome. The perfect marinade. To use the marinade, pierce up to 4 pounds of chicken pieces all over with a fork and marinade 2 hours before cooking as desired.

Ingredients:
½ cup brown sugar
½ cup balsamic vinegar
½ cup soy sauce
¼ cup olive oil
2 tablespoons Worcestershire sauce
2 tablespoons sesame oil
4 cloves garlic, chopped
½ teaspoon ground black pepper

Directions:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 3/4 cups

Calories: 189.8
Fat: 11.7 g
Saturated fat: 1.6 g
Carbohydrates: 21.1 g
Sugars: 18.6 g
Dietary fiber: 0.2 g
Protein: 1.4 g
Sodium: 1087.7 mg
Tater Tot Hot Dish


Ingredients:
hamburger, onion, water

Directions:
Preheat oven to 350 degrees.
Brown hamburger with onion, add onion soup mix, then add soup, water and vegetables.
Pour mixture into large casserole, top with tater tots.
Bake for 1 hour.
Our Favorite Brownies


Ingredients:
unsalted butter, powdered sugar, salt, vanilla extract, eggs, all-purpose flour

Directions:
Preheat oven to 350°F.
Butter and flour an 18 cm cake tin.
Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
Mix well, and allow to cool slightly.
Blend flour, sugar and salt well.
Add the cooled chocolate mixture to the flour, fully incorporating.
Whisk in the eggs and the yolk one at a time.
Beat for about a minute until thickened and smooth.
Bake for 40-45 minutes or until a toothpick inserted is moist with crumbs.
Crispy Fish in Chili Sauce


Ingredients:
plain flour, cornflour, water, green ginger, garlic cloves, tomato sauce, chili sauce, sugar, soy sauce, dry sherry, water

Directions:
The strength of the chili sauce will effect how hot this dish is.
I recommend a sweet chili sauce for those who don't like it too hot.
Place oil, ginger, garlic, tomato sauce and chili sauce in a pan on medium heat for 5 minutes.
Add remaining ingredients and let it simmer on low for a few more minutes.
Leave the sauce to sit while you prepare the fish.
Chop the fish into approximately bite-size pieces.
Sift the flour and cornflour into a bowl.
Make a well in the flour and add the egg white and water.
Mix to a smooth batter.
Coat the pieces of fish with the batter.
Heat oil in large pan and dip the fish into the oil.
Cook the pieces for a few minutes each (cook many at a time].
Heat the sauce back up.
Once the fish is all cooked add the sauce to the fish in a large frying pan.
Serve when hot.
Enjoy.
Plantation Night Cocktail


Ingredients:
Kahlua, banana, strawberries

Directions:
"Blend all ingredients until smooth."
Pudding from Scratch
Category: desserts
By Sandra

This is a very basic pudding recipe that is made from scratch. It is very simple and delicious.

Ingredients:
⅓ cup white sugar
3 tablespoons cornstarch
¼ teaspoon salt
2 ½ cups milk
1 ½ teaspoons vanilla extract

Directions:
In a 2 quart saucepan, combine  sugar, cornstarch, and salt. Slowly stir in milk. Bring to a boil, and cook, stirring constantly, over medium heat until mixture thickens. Cook for 2 to 3 minutes more. Stir in vanilla. Pour hot pudding into dessert glasses or molds that have been rinsed in cold water. Chill until firm. Unmold if desired. Serve.

Yields: 4 to 5 servings

Calories: 168.3
Fat: 3 g
Saturated fat: 1.9 g
Carbohydrates: 29.5 g
Sugars: 24 g
Dietary fiber: 0.1 g
Protein: 5 g
Cholesterol: 12.2 mg
Sodium: 208.6 mg
Cream Of Garlic Soup
Category: soups-stews-and-chili
By MARBALET

This rich garlic soup is sure to be a winner!

Ingredients:
¾ cup garlic cloves, peeled
3 tablespoons olive oil
2 ½ cups chicken broth
1 cup white wine
2 ½ cups milk
1 cup heavy whipping cream
½ cup peeled and cubed potatoes
salt and pepper to taste

Directions:
Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl. Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil. Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes. Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

Prep time: 15 mins
Cook time: 1 hr 10 mins
Total time: 1 hr 25 mins
Yields: 4 to 6 servings

Calories: 399.3
Fat: 28.9 g
Saturated fat: 13.8 g
Carbohydrates: 18.2 g
Sugars: 6.9 g
Dietary fiber: 0.8 g
Protein: 9.1 g
Cholesterol: 75 mg
Sodium: 456.8 mg
tortilla eggs


Ingredients:
flour tortillas, eggs, milk

Directions:
This recipe was made by my grandmother who was from the old world Mexico. Tear the tortillas in tortilla chip like pieces.
Toast the tortillas in 3 to 4 tablespoons of cooking oil in a black cast iron skillet, if possible, till they are a golden brown.
Scramble the two eggs, pour over the toasted tortillas and cook till the eggs are done. Add salt and pepper to taste.
Hungarian Country Bread


Ingredients:
fresh yeast, dry yeast, water, salt, wheat flour

Directions:
Dissolve yeast in water (if using dry yeast, follow instructions].
Add most of the flour and the salt.
Knead vigorously by hand for 5-10 minutes.
Let rise, covered, to double size (1-2 hours].
Heat the oven to 450 deg F/ 230 deg C.
Knead again, vigorously, for 5 minutes.
Shape one big, round loaf and put on a greased baking tray.
Cover and let rise for another 45 minutes.
Make a few cuts in the loaf with a razorblade.
Bake in the oven for 10 minutes.
Reduce heat to 400/200 deg and bake another one hour.
The crust should become quite brown.
Turn off the oven, take out the bread, and brush the bread with water.
Put it back in the oven for 15 minutes.
Let cool uncovered.
Maryann's Salad


Ingredients:
lettuce, fresh mushrooms, fresh peas, red onion, green pepper, mayonnaise, cheese, cheddar cheese, bacon bits

Directions:
Shread lettuce and put in a large bowl.
layer with mayo than mushroom, peas and the onions and pepper top with the cheese and bacon bits Enjoy.
My Easy Irish Stew


Ingredients:
lamb shank, potato, carrot, parsnip, onion, parsley sprig, parsley, bay leaf

Directions:
First mix the Lamb with the seasoned flour and fry in a little oil until well browned.
Then add the veggies (apart from the finely chopped parsley]and stir until well mixed with the lamb, add the stock and baylef and bring to the boil.
Turn the heat down very low, cover with a lid and simmer quietly for 1 1/2 hours.
Add some of the chopped parsley just before serving.
Serve sprinkling some more of the chopped parsley on top.
Sourdough Biga for Italian Bread


Ingredients:
warm water, unbleached white flour

Directions:
In medium bowl pour starter and warm water, mix until smooth. Add flour and beat until smooth, about 3 minutes, it will be quite stiff.
Oil a large, deep bowl, scrape biga into it, cover with oiled plastic wrap and let rise for 12 - 18 hours, it will likely rise up and then fall back in on itself.
Use as directed for the biga in your favorite Italian bread recipe or in the Chewy Italian Bread recipe #176167.
Ham & Bacon Quiche


Ingredients:
bacon, onion, fresh mushrooms, half-and-half, cooked ham, eggs, seasoning salt, black pepper, swiss cheese, all-purpose flour

Directions:
Fit 1 piecrust into a 9" deep dish pieplate according to package directions; trim dough around edges of pieplate.
Place remaining piecrust on a lightly floured surface, cut desired shapes with a decorative 1" cookie cutter.  Brush edge of piecrust in pieplate with beaten egg white; gently press dough shapes onto edge of piecrust.  Pierce bottom and sides with a fork.
Line piecrust with parchment paper or aluminum foil; fill piecrust with pie weights or dried beans.
Bake at 400 for 10 minutes.  Remove weights and parchment paper; bake 5 more minutes, and set aside.  Reduce oven temperature to 350.
Cook bacon in a large skillet over medium high heat until crisp.  Remove bacon, and drain on paper towels, reserving 2 t. drippings in pan.  Crumble bacon and set aside.
Saute chopped onion and mushrooms in hot drippings 3 to 4 minutes or until tender.
Stir together bacon, onion mixture, half and half, and next 4 ingredients in a large bowl.  Combine cheese and flour; add to bacon mixture, stirring until blended.  Pour mixture into crust.
Bake at 350 for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.  Shield edges with aluminum foil to prevent excess browning, if necessary.  Let stand 10 minutes before serving.
One-Pot Jambalaya


Ingredients:
bell pepper, onion, celery, garlic cloves, dried thyme, dried basil, dried parsley, dried oregano, cayenne pepper, hot paprika, red pepper flakes, sugar, andouille sausage, boneless skinless chicken breast, crushed tomatoes, white rice, olive oil, butter

Directions:
In a large pot, heat 1 T olive oil and add the sliced sausage and 1/2 of the grill seasoning. Saute on medium-high until the sausage gets some color on it, then remove it and set it aside. Add in the chicken (adding more oil if necessary] and the rest of the grill seasoning and saute until the chicken is browned but not cooked through. Remove the chicken from the pot and set aside.
Add the butter and a bit more olive oil to the pot and mix in the peppers, onions, celery and jalapenos. Saute on medium heat until the vegetables are softened, about 8 minutes. Add in the garlic and saute for an additional 2 minutes. Stir in the cayenne, paprika, and red pepper flakes and saute for an additional minute to toast the spices.
Stir in the crushed tomatoes and chicken broth and bring to a simmer. Stir in the thyme, basil, parsley, oregano, and sugar. Simmer, partially-covered, over low heat for 20 minutes.
Return the sausage and chicken to the pot. Stir in the rice. Cook for an additional 20 - 30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through. Taste for seasoning and add salt and pepper as desired.