xiaoxl/recipe_data huggingface dataset:
Fresh Summer Blueberry Cobbler


Ingredients:
all-purpose flour, sugar, salt, baking powder, butter, fresh blueberries, sugar, vanilla extract

Directions:
Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
Add in milk and butter; stir to combine.
Spread batter into a greased 8-inch square baking pan.
Sprinkle blueberries evenly over batter.
Sprinkle with 1/3 cup sugar and drizzle with vanilla.
Bake at 350° for 40-45 minutes or until a pick comes out clean.
Can serve plain or with ice cream on top.
Chocolate Pound Cake


Ingredients:
granulated sugar, all-purpose flour, baking powder, vanilla extract, cocoa powder, butter, eggs, boiling water, white chocolate

Directions:
Preheat oven to 350°F  Grease a loaf tin.
Whisk together the dry ingredients in a large baking bowl. Pour in the melted butter and vanilla. Mix well. Then the eggs, one at a time. Mix well after each addition.
Then add boiling water and carefulle whisk til you have a smooth thin batter.
Pour into the loaf tin and bake for 50 minutes or  until a toothpick inserted comes out clean. Let it cool in the tin for 15 minutes before removing it from pan to a wire rack. Drizzle over the melted chocolate.
Mouth-Watering Recipe of Gulab Jamun Cheese Cake- the Surprising


Ingredients:
agar-agar, warm water, butter, yogurt, caster sugar, saffron, cardamom powder

Directions:
Take a bowl and in it put some Agar Agar and warm water mix together well and keep it aside.
Now in a grinding jar grind Marie biscuits and mix melted butter in it. Line you 6” tin with parchment paper and brush the sides of the tin with remaining butter. Pour the biscuit crumbs in the tin and press with thumb to even the layer. And cover it with plastic sheet and refrigerate.
Take another bowl pour some yogurt and condense milk (nearly half can] mix it and then mix some castor sugar, saffron and cardamom powder beat the mixture and keep it aside.
Take 8-10 Gulab Jamun slice them into equal half and put over the biscuit layer making a Gulab Jamun a layer of it.
Now heat Agar Agar mixture until it dissolves well. Mix this mixture with cheesecake mixture and whisk it quickly.
Pour this mixture over Gulab Jamun and refrigerate for six hours. Before serving garnish your Gulab Jamun cheese cake with two Gulab Jamuns and with some dried rose petals and pistachios.
Pork and Black Pudding 'Koftas'


Ingredients:
onion, light soy sauce, fresh parsley, egg

Directions:
Combine all ingredients in a large bowl, crumbling the black pudding.  The soy sauce is used in place of salt, apparently it doesn’t dry the meat out like salt would and adds extra flavour (tip from the Chris Evans show on BBC Radio 2].
Mix thoroughly by hand.
Cover with cling film and place in the fridge for at least an hour.
Take a handful of the mix, place on wooden skewers and mould to shape.
Grill/bbq turning gently every couple of minutes until browned.
Grandmas Zucchini Bread Recipe


Ingredients:
eggs, sugar, vanilla extract, salt, baking soda, baking powder, cinnamon, zucchini, coconut

Directions:
(Please note that the zucchini needs to be grated].
First mix together the sugar, eggs, salad oil, vanilla, Then mix the dry ingredients flour, salt, baking powder, baking soda, cinnamon.
Then add the zucchini and dry ingredients to the sugar-egg mixture and mix well do not over mix!
Pour into 9x5 loave pans.
Bake one hour on 350 then check with a toothpick for doneness if toothpick is still wet add additional time until toothpick comes out dry.
Best Lemon Bars


Ingredients:
unbleached all-purpose flour, confectioners' sugar, salt, unsalted butter, eggs, granulated sugar, fresh lemon juice, lemon zest, salt, unsalted butter, heavy cream

Directions:
CRUST:
Spray a 9-inch square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 9 inches wide. Fit one sheet in the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked bars]. Fit second sheet in the pan in the same manner, perpendicular to the first sheet. Spray the sheets with nonstick cooking spray.
Place flour, confectioners' sugar, and salt in a food processor and process briefly. Add the butter and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow. Sprinkle mixture into prepared pan and press firmly with your fingers into an even layer over the entire pan bottom. Refrigerate for 30 minutes.
Adjust oven rack to the middle position and heat oven to 350 degrees. Bake crust until golden brown, about 20 minutes.
FILLING:
In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add granulated sugar and whisk until just combined. Add lemon juice, zest and salt; whisk until combined, about 5 seconds. Transfer mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until curd thickens to a thin sauce-like consistency and registers 170 degrees on an instead-read thermometer, about 5 minutes. Pour curd immediately through a single-mesh stainless steel strainer set over a clean nonreactive bowl. Stir in the heavy cream; pour curd onto the warm crust immediately.
Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, 10 to 15 minutes. Cool on a wire rack to room temperature, about 45 minutes. Remove the bars from the pan using the foil handles and transfer to a cutting board. Cut into 2 1/4-inch squares, wiping the knife clean between cuts as necessary. Sieve confectioners' sugar over the bars, if desired.
Squash and Quinoa Soup


Ingredients:
boneless skinless chicken breast halves, shallots, onion, olive oil, canola oil, fat free chicken broth, water, ground ginger, ground cumin, quinoa, zucchini, cayenne

Directions:
In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally.
Add broth, apricot nectar, water,  quinoa, ground ginger and cumin. Bring to a boil. Reduce heat to a simmer, cover and cook for 3 minutes.
Add butternut squash, recover and simmer an additional 7 minutes.
Add zucchini and red pepper. Cover and cook 10 minutes more or until squash and quinoa are tender.
Season to taste with salt, ground black pepper and cayenne to taste.
Each serving is about 1 1/2 cups of soup.
Zesty Glazed Green Beans


Ingredients:
fresh green beans, vegetable broth, green onions, rice vinegar, sugar, cornstarch, fresh ground pepper

Directions:
Steam green beans in broth about 7 minutes or until crisp-tender.
Stir in onions; mix well.
Combine vinegar, sugar, and cornstarch.  Stir into green beans.  Cook and stir until glossy.  Season with pepper.
Baked Crab Rangoon


Ingredients:
cream cheese, green onion, light mayonnaise, wonton wrappers

Directions:
Preheat oven to 350°F Mix crabmeat, cream cheese, onions and mayo.
Spray 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
Bake 18 to 20 minute or until edges are golden brown and filling is heated through.
Serve warm. Garnish with chopped green onions, if desired.
Savory Toasted Cheese


Ingredients:
butter, cream cheese, white pepper, broccoli

Directions:
In double boiler melt butter over medium heat.
Cut up cubes of cream cheese and melt into the butter.
Add white pepper and milk and stir until all of the cream cheese mixture is melted.
Add cubes of the Brie cheese and melt together with the butter cream cheese mixture, making sure to not scald the cheese.
When all of the cheese is completely melted, pour over your precooked broccoli and place into a preheated 400 degree oven to lightly brown the tops of the cheese. Serve hot and bubbly !
Overnight Cinnamon Rolls I
Category: bread
By DENDES5238

Make the night before, rolls rise in the fridge overnight and bake the next morning.  Easy and delicious.  Enjoy!

Ingredients:
1 cup milk
⅓ cup butter
1 (.25 ounce) package active dry yeast
½ cup white sugar
4 ½ cups all-purpose flour
1 teaspoon salt
3  eggs
¾ cup brown sugar
1 tablespoon ground cinnamon
½ cup raisins
1 teaspoon light corn syrup
½ teaspoon vanilla extract
1 ¼ cups sifted confectioners' sugar
2 tablespoons half-and-half cream

Directions:
Heat the milk in a small saucepan until it bubbles, then remove from heat. Add the butter and stir until melted; let cool until lukewarm. In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam. Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight. The next morning, preheat oven to 375 degrees F (190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes. Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the corn syrup with the vanilla in a small bowl. Whisk in the powdered sugar and enough cream to make a thick glaze; set aside. Drizzle the glaze over the rolls and serve warm.

Prep time: 1 hr 20 mins
Cook time: 30 mins
Total time: 2 hrs
Yields: 12 rolls

Calories: 388.3
Fat: 7.6 g
Saturated fat: 4.1 g
Carbohydrates: 73.2 g
Sugars: 34.8 g
Dietary fiber: 1.9 g
Protein: 7.7 g
Cholesterol: 62.6 mg
Sodium: 262 mg
Keto Pecan-Crusted Pork Chops in the Air Fryer
Category: main-dish
By Bibi

This keto-friendly recipe comes together in a snap! In addition, using the air fryer makes easy work of these tasty pork chops. The chops make great leftovers too, because the pecan crust doesn't get soggy!

Ingredients:
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
1 pinch ground cloves
salt and ground black pepper to taste
1 large egg
1 ½ cups finely chopped raw pecans
4  bone-in pork chops, 3/4-inch thick
cooking spray
1 tablespoon chopped fresh parsley

Directions:
Preheat the air fryer to 390 degrees F (200 degrees C), about 5 minutes, if directed by the manufacturer. Combine cinnamon, cardamom, cloves, salt, and pepper in a small bowl. Add egg and whisk until all ingredients are well combined. Place pecans on a plate. Dip each pork chop into the egg mixture, then set on the plate with the pecans, pressing pecans firmly onto both sides until coated. Spray the chops on both sides with cooking spray and place in the air fryer basket. Cook in the air fryer for 6 minutes. Turn chops carefully with tongs, and air fry until pork is no longer pink in the center, about 6 minutes longer. Serve warm, garnished with fresh parsley.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 pork chops

Calories: 486.6
Fat: 39 g
Saturated fat: 5.7 g
Carbohydrates: 6.2 g
Sugars: 1.7 g
Dietary fiber: 4.2 g
Protein: 30.8 g
Cholesterol: 111.7 mg
Sodium: 113.7 mg
Aunt Rose's Cheese Ball
Category: appetizers-and-snacks
By TUGGLY

This is my husband's great aunt's recipe. It's been passed down through the family for years! It's always a hit at parties! Roll in the chopped nuts of your choice.

Ingredients:
2 (8 ounce) packages cream cheese, softened
½ cup shredded sharp Cheddar cheese
3 ounces blue cheese
½ cup butter, melted
½ cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts

Directions:
In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm. Form the mixture into 2 balls, and roll in the walnuts to coat.

Prep time: 15 mins
Total time: 45 mins
Yields: 16 servings

Calories: 239.3
Fat: 23.8 g
Saturated fat: 12.2 g
Carbohydrates: 2.3 g
Sugars: 0.3 g
Dietary fiber: 0.7 g
Protein: 5.6 g
Cholesterol: 54.6 mg
Sodium: 377.4 mg
Perfect Brownies


Ingredients:
all-purpose flour, salt, baking powder, bittersweet chocolate, unsalted butter, sugar, pure vanilla extract, eggs, pecans

Directions:
Preheat oven to 325°F with rack on the lower-middle level.
Spray 8-inch square baking pan with non-stick spray.
Cut a 16-x-8-inch sheet of foil into the pan and up and over two sides and roll up overhanging sides (you will use this as a handle to remove brownies after they are cooked].
Spray the foil with non-stick spray as well.
In small bowl, stir together the flour, salt and baking powder.
In a medium-sized bowl, melt the chocolate and butter together (you can do this in microwave, or over a pan of simmering water].
After the chocolate is melted, remove from the heat and whisk in the sugar and vanilla.
Whisk in the eggs one at a time.
Continue to stir until the mixture is completely smooth and glossy.
Add the dry ingredients and stir until just incorporated.
Stir in the nuts if you are using them.
Pour the batter into the prepared pan and smooth the top.
Bake until toothpick inserted into the center comes out with wet crums, 35 to 45 minutes (If the toothpick comes out clean, the brownies are overcooked].
Cool the brownies in the pan on a wire rack fo 5 minutes.
Using the foil handles, pull the cooked brownie from the pan and turn it out on the rack upside down, to cool completely, this will take nearly an hour.
Cut the brownies into 16 squares.
(Note: If you are not going to serve immediately, wrap the whole brownie in plastic wrap, then foil and refrigerae for up to 5 days or freeze].
Chicken and Rice Chowder


Ingredients:
chicken broth, water, boneless skinless chicken breasts, thyme, brown rice, olive oil, garlic cloves, onion, carrots, celery, flour, low-fat milk

Directions:
In a large saucepan, bring chicken broth and water to a boil and add the chicken.  Add thyme and season with salt and pepper; add rice and reduce heat.
In a skillet, heat olive oil over medium-high heat.  Add garlic, onion, carrots, and celery; cook until onions are translucent.  Add flour to the mix and combine well.  Add this mixture to the chicken broth mixture in the saucepan.
Stir milk into everything and continue to simmer, stirring occasionally until thickened, about 20-30 minutes.
Lemon Herb Barbecue Chicken


Ingredients:
lemon juice, onions, salt, dried thyme, dried marjoram, garlic cloves, whole chicken

Directions:
Preheat grill for high heat.
In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.
Broccoli With Sweet Onion Vinaigrette


Ingredients:
broccoli florets, mandarin orange, sweet onion, feta cheese

Directions:
Steam broccoli about 3 minutes (you want it to be slightly crunchy].
Drain and rinse with cold water.
Place broccoli, orange segments, onion and pepper in a bowl.
Toss with vinaigrette and serve.
Tattie Scones


Ingredients:
mashed potatoes, unsalted butter, salt, plain flour

Directions:
Preheat a dry frying pan or griddle over moderate heat.
Mix together all the ingredients until thoroughly blended.
Turn the dough onto a floured board and divide into three.
Roll into a circle about ¼-inch thick.
Cut each circle into 6 wedges.
At this point, you may freeze some of the scones <U+0096> they will last for weeks and weeks and weeks in the freezer.
Sprinkle the hot griddle with flour and bake each circle for about 5 minutes, until the edges begin to brown, turning once to cook both sides.
For a really tasty variation, use a 50/50 mix of mashed potatoes and mashed rutabagas and/or mashed carrots.
J.P.'s Big Daddy Biscuits
Category: bread
By John Pickett

This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate.  Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough. You may have to make a few batches before you get desired results: desired results equals huge mongo biscuits.

Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
⅓ cup shortening
1 cup milk

Directions:
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 6 grand sized biscuits

Calories: 282
Fat: 12.6 g
Saturated fat: 3.4 g
Carbohydrates: 36.4 g
Sugars: 4.1 g
Dietary fiber: 1.1 g
Protein: 5.6 g
Cholesterol: 3.3 mg
Sodium: 648.9 mg
Keto Jalapeno Popper Chicken Casserole
Category: meat-and-poultry
By Jane Kazaryan

This keto jalapeno popper casserole is so good! Spicy, but oh so yummy!

Ingredients:
cooking spray
8 slices bacon, or to taste
1 cup shredded sharp Cheddar cheese
1 (4 ounce) can diced jalapenos (such as Ortega®)
½ cup sour cream
½ cup mayonnaise
1 pinch garlic salt, or to taste
2 pounds shredded cooked chicken

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble. Mix 1/2 of the bacon crumbles with 1/2 of the Cheddar cheese, jalapenos, sour cream, mayonnaise, and garlic salt. Add chicken and mix well. Pour mixture into the prepared casserole dish and spread evenly. Top with remaining bacon and cheese. Bake in the preheated oven until cheese is melted and casserole is heated through, about 30 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yields: 1 casserole

Calories: 501
Fat: 37.9 g
Saturated fat: 12.4 g
Carbohydrates: 2.1 g
Sugars: 0.6 g
Dietary fiber: 0.4 g
Protein: 36.4 g
Cholesterol: 128.2 mg
Sodium: 754.8 mg
Brian's Badass Buffalo Dip


Ingredients:
boneless skinless chicken breasts, cream cheese, sharp cheddar cheese, chicken bouillon cubes

Directions:
Heat large pot of water to boil add a dribble of olive oil to manage bubbles.
Toss in Bullion cubes or Chicken Stock for extra taste. Add chicken and cook at boil for 18-20 minutes.
As chicken cooks chop up pepper(s] into tiny bits, add peppers and seeds into hot sauce in  bowl and set them aside.
Drain water put chicken breasts on cutting board and use 2 forks to shred the chicken into small pieces.
Toss shredded chicken into a bowl and then cover with hot sauce/pepper mix.  Stir it until the chicken is covered with the sauce.  Set into a cool environment (freezer] to allow chicken to soak in the sauce.
Take large pot and heat at low level.  Toss in cream cheese to melt.
Once melted add Blue Cheese on top and stir together.
Add Chicken / Hot Sauce mix and stir up from bottom making sure the mixture obtains a constant texture.
Add to casserole dish place in preheated 350 degree oven for 10 minute.
Spread Cheddar Cheese packet across the top of the chicken. Place back in the over for additional 10 minutes.
Remove from oven let cool for 5-10 minutes then either stir in the dish or transfer to a bowl and stir to mix the cheddar with the chicken.  (tastes much better not layered].
Serve with pretzel thins or large tortilla chips either cool or hot.  it tastes great both ways.
Add the peppers to the hot sauce to taste and let the seeds really soak in the hot sauce to make it spicier.  You can add in other ingredients like paprika or garlic powder depending on what type of Buffalo Sauce you enjoy most.
Spiced up Tofu


Ingredients:
soft tofu, tofu, szechuan peppercorns, soy sauce, olive oil, garlic, green onion

Directions:
Cut tofu into 1/2 inch cubes and set aside.
Mix the peppercorns, soy sauce, sesame oil and chile black bean sauce together and set aside.
Heat a skillet or wok on high heat until hot.
Add the olive oil to the skillet or wok and swirl around to coat sides and bottom.
Add the garlic and chile pepper and cook, stirring until fragrant (about 10 seconds].
Add the sauce mixture, stir and cook for about 1-2 minutes.
Add the tofu and cook, stirring gently, until tofu is coated and heated through (about 1-2 minutes].
"Pour" into a serving bowl and garnish with the green onion.
Mexican Meatballs


Ingredients:
ground beef, ground pork, eggs, salt, black pepper, garlic cloves, water, diced tomatoes with juice, chipotle chile in adobo, onions, garlic cloves, ground cumin, chicken broth, salt, fresh cilantro

Directions:
In a large bowl, using your hands, mix together the ground beef and pork, eggs, bread crumbs, 1 t. salt, pepper, 2 cloves of minced garlic, and water.  Form into 1 inch meatballs and set aside on a piece of waxed paper.
Pour the diced tomatoes into the container of a blender along with the chipotle chilies.  Blend until smooth, and set aside.
Heat the oil in a large Dutch oven over medium high heat.  Add the onion; cook and stir until tender.  Stir in the remaining garlic and cumin, and cook for a few minutes to release the aromas.  Pour in the tomato mixture and chicken broth.  Season with the remaining teaspoon salt, and mix well.  Bring to a boil, then simmer over low heat while you brown the meatballs.
Heat a large skillet over medium-high heat.  Spray with cooking spray.  Add meatballs, but do not crowd them.  Fry them in 2 batches if necessary.  Cook, stirring occasionally until browned on the outside.  Remove from the skillet, and place into the pot of simmering sauce.  Let the meatballs simmer in the sauce for about 30 minutes.  Longer will not hurt them.
For special occasions, serve the meatballs and sauce in a chafing dish.  Garnish with chopped cilantro.