xiaoxl/recipe_data huggingface dataset:
Cheese Soup with Broccoli
Category: soups-stews-and-chili
By Aubra

A great Cheese Soup recipe. It can be used as a light meal with salad, but we like it best with ham.

Ingredients:
1  onion, chopped
6 tablespoons margarine
⅓ cup all-purpose flour
salt and pepper to taste
4 cups milk
3 cups chicken broth
1  carrot, shredded
1 cup broccoli florets
½ cup chopped celery
1 pound processed cheese food (eg. Velveeta), cubed

Directions:
In a large saucepan on medium high heat, saute the onions in the butter or margarine until tender. Add the flour and salt and pepper to taste. Mix until smooth. Add the milk slowly, until mixture is thick and bubbling. In a smaller saucepan, bring the chicken broth to a boil. Add the carrot, celery, and broccoli. Cook about 5 minutes, or until tender. Combine the broth mixture with the milk mixture and stir until fully blended. Add the cheese. Allow soup to heat over medium heat until cheese is melted. Important: DO NOT let the soup boil because the cheese will separate and curdle the soup. Serve hot and enjoy!

Yields: 6 to 8 servings

Calories: 349.3
Fat: 19.5 g
Saturated fat: 8.1 g
Carbohydrates: 22.8 g
Sugars: 14 g
Dietary fiber: 1.2 g
Protein: 20.8 g
Cholesterol: 38.4 mg
Sodium: 1538.3 mg
Penne with Pink Vodka Sauce
Category: main-dish
By BIG DADDY

I made this recipe for my niece's baptism, it was a huge hit, no leftovers!  Optional ingredients include, crushed red pepper flakes, sliced black olives and roasted red pepper strips.  Also, you can substitute the cheese of your choice for the mozzarella.

Ingredients:
1 (16 ounce) package dry penne pasta
5 tablespoons butter
2 cloves garlic, crushed
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 cup mozzarella cheese, shredded
1 pint heavy cream

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. In a large skillet, saute garlic in the butter.  Add vodka and cook for 3 minutes.  Pour in tomatoes and cheese; stir until cheese melts.  Stir in heavy cream and heat thoroughly.  Mix sauce into hot pasta.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 7 servings

Calories: 728.4
Fat: 38.1 g
Saturated fat: 22.9 g
Carbohydrates: 65.6 g
Sugars: 2.4 g
Dietary fiber: 6.4 g
Protein: 17.6 g
Cholesterol: 125.3 mg
Sodium: 483.6 mg
Pork Spareribs With Honey, Soy and Sesame


Ingredients:
soy sauce, honey, Chinese five spice powder

Directions:
Preheat oven to 180°C.
Mix the soy sauce, sesame oil, honey and oil.
Brush both sides of the ribs well with the marinade, then place in the baking dish.
Bake in the oven for 60 minutes.
Baste occasionally during cooking with soy sauce and honey mixture.
Serve with fresh lettuce, tomato and avocado salad.
Southwest Turkey Burgers W/ Easy Guacamole


Ingredients:
green bell pepper, egg, monterey jack pepper cheese, avocados, roma tomatoes, black olives, feta cheese

Directions:
Spray a medium saucepan with cooking spray and sautee bell peppers and onions until tender. Set aside.
Using your hands, combine ground turkey, egg, taco seasoning, peppers and onions in a mixing bowl.
Form into four patties and grill until cooked all the way through. You may also choose to cook in a deep skillet on the stove, if desired. When nearly cooked, place a slice of pepperjack cheese on top to melt.
While burgers are cooking, prepare guacamole.
Combine all guacamole ingredients in a medium mixing bowl.
Serve burgers on buns and topped with a heaping scoop of guacamole. Make sure to have tortilla chips on hand for any left over guac!
Stuffed Green Peppers With Corn


Ingredients:
green bell peppers, onion, chopped pimiento, salt, pepper, whole kernel corn, Worcestershire sauce, prepared mustard

Directions:
Cut a slice off the top of each pepper., In a small bowl, combine beef, onions, pimento, salt, pepper, and corn., Spoon this mixture evenly into peppers., Stand peppers in a slow cooker., Combine worcestershire, mustard, and tomato soup, and pour over peppers., Cover, cook on low for 5-6 hours.
Microwave-Toasted Nuts


Ingredients:
"butter"

Directions:
In a microwave safe dish (I used a Pyrex pie plate], place the nuts evenly in a single layer (coat them in the fat, if using].
Microwave on HIGH heat for 2 minutes, stir, and continue to cook and stir at one minute intervals, until nuts are fragrant and light golden brown in color. Be careful not to let them scorch. Use potholders.
(Note: total cook time is about 5 minutes for whole nuts-- smaller amounts or sliced nuts or sesame seeds could be done in as little as 2 minutes, larger amounts of nuts will take longer and not cook as evenly, therefore 1/2 cup of nuts is optimal for even cooking. The optional addition of the fat will speed cooking time somewhat].
IMPORTANT SAFETY TIPS: Be sure to use potholders as the dish will become hot. Do NOT add water to the hot dish, as it may crack. Microwave heating times vary, so use caution.
Let cool at room temperature.
Use in recipes or for snacking. Makes a nice holiday or hostess gift in a jar with a fabric lid, tied with pretty ribbon or raffia.
Home-Made Saucy Oriental Burger


Ingredients:
black vinegar, soya sauce, black soy sauce, sugar, Chinese wine, garlic, flour, spring onions

Directions:
Pound the pork to tenderize.
Marinade the pork with all the seasonings for an hour. Remove them from marinade & lightly coat with flour. Keep the *marinade to make sauce.
Heat oil & deep-fry pork to seal the juices. Remove them when ¾ cooked & place them on paper-hand towel to get rid of excessive oil. Set aside.
Meanwhile, put the buns to steam till soft.
Prepare wok to make sauce. Heat oil & sautéed garlic till fragrant. Pour in *marinade & adjust the flavour according to your liking. Add more vinegar if you prefer a stronger, “sour” taste. Put in pork & toss well.
Place a slice of fillet into each bun & enjoy your Saucy Oriental Burgers!
Memorable Meatloaf


Ingredients:
onion, garlic cloves, eggs, dried thyme, table salt, ground black pepper, Dijon mustard, Worcestershire sauce, ground pork

Directions:
Heat oven to 350 degrees.
Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.].
Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup] shallow baking pan.
Bake loaf until loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes.
Chicken Alfredo Pizza


Ingredients:
alfredo sauce, onion, mushrooms, frozen broccoli, frozen cauliflower, colby-monterey jack cheese

Directions:
Preheat oven to 350., Roll dough onto 12" pizza pan and bake 10 minutes., Spread alfredo sauce on dough., Layer chicken over sauce., Sprinkle onions and mushrooms over chicken., Spread on broccoli and cauliflower., Spread cheese over top., Bake 15 minutes.
Sun-Dried Tomato and Basil Focaccia


Ingredients:
granulated sugar, warm water, active dry yeast, olive oil, honey, cornmeal, salt, bread flour, sun-dried tomato, dried basil, sun-dried tomato, extra virgin olive oil, coarse salt

Directions:
In bowl, sprinkle sugar over water and add yeast.  Let stand for 10 minutes or until frothy.
Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough.  Transfer dough to a lightly floured work surface.  Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic.  Place in lightly greased bowl.  Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes.  Preheat oven to 375°F.
Punch dough down,  Knead in 3/4 cup sun dried tomatoes and basil.  Let rest 5 minutes.  Shape or roll into 15-inch rectangle.  Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes.  Press into dough to create dimpled effect.  Drizzle oil over top and sprinkle with coarse salt.
Bake in center of preheated oven for 10 minutes.  Remove from oven and sprinkle with 1/4 cup sundried tomatoes.  Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.
Peanut Butter-Banana Milk Shake


Ingredients:
vanilla ice cream, banana, creamy peanut butter

Directions:
Combine all ingredients in a container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.
Serve immediately.
Roasted Chicken With Wild Rice Soup


Ingredients:
Uncle Bens wild rice, olive oil, red onions, celery, carrot, garlic cloves, mushrooms, all-purpose flour, dried tarragon, dried thyme, water, dry sherry, chicken broth, fat-free evaporated milk, skinless chicken

Directions:
Prepare rice according to package directions; set aside.
Heat oil in a large Dutch oven over medium high heat.  Add chopped onion and next four ingredients.  Saute for six minutes or until onion is tender.
Lightly spoon the flour into a dry measuring cup and level with a knife.  Stir the flour, tarragon and thyme into the onion mixture and cook for 1 minute, stirring frequently.
Add 2 cups water, sherry, broth and evaporated milk; bring mixture to a boil.  Reduce heat and simmer for 20 minutes or until slightly thick.
Stir in cooked rice and chicken.  Cook for 10 minutes or until thoroughly heated.
Gumdrop Cookie Bars


Ingredients:
butter, brown sugar, eggs, water, flour, cinnamon, salt, powdered sugar

Directions:
cream butter and sugar together. it wont look creamy because of the  sugar to butter ratio.
beat eggs  until light and lemon colored.
blend  with water  into creamed mixture.
sift  dry  ingredients  together.
stir into sugar mixture.
fold in  cut up  or mini gumdrops and chopped nuts.
pour into greased 15x10x1  jelly roll pan. and spread with a spatula
bake in moderate oven 350 degrees  for  22 minutes.
when cooled
frost with orange icing.
combine all ingredents.
beat til smooth.
Gruyere Vegetable Bake


Ingredients:
butter, margarine, all-purpose flour, salt, onion powder, caraway seed, milk, gruyere, swiss cheese, butter, margarine

Directions:
Heat oven to 350.  Cook and drain vegetables as directed on package.
Melt 2 tablespoons butter in 1-1/2 quart saucepan over medium heat.  Stir in flour, salt, onion powder and caraway seed.  Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat.  Stir in milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese until melted.  Stir in vegetables.
Place vegetable mixture in ungreased 1-1/2 quart casserole.  Mix bread crumbs and 1 tablespoons butter.  Bake uncovered about 20 minutes or until crumbs are golden.
Avocado Dressing
Category: side-dish
By LiebAR

I adapted this recipe from another recipe for avocado dressing that I wanted to make more healthful.

Ingredients:
1  avocado, peeled and pitted
½ cup plain yogurt
¼ cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic
1 teaspoon sea salt
¼ teaspoon hot pepper sauce
⅛ teaspoon ground black pepper

Directions:
Blend avocado, yogurt, olive oil, lemon juice, garlic, sea salt, hot sauce, and black pepper together in a blender until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 1/2 cups

Calories: 77
Fat: 7.3 g
Saturated fat: 1.1 g
Carbohydrates: 2.7 g
Sugars: 0.9 g
Dietary fiber: 1.2 g
Protein: 0.9 g
Cholesterol: 0.6 mg
Sodium: 157.7 mg
Dirty Snowballs


Ingredients:
"cream cheese"

Directions:
Combine cream cheese and cookie crumbs.  I use my hands for this.  Mess, but easier than trying to use a spoon.
Let mixture cool in the fridge for 30 minutes.
Roll mixture into bite size balls and freeze for one hour.
Melt almond bark in a double boiler.
Dip frozen balls into almond bark and place on wax paper lined cookie sheet.  Freeze until bark is hardened.
Strawberry-Blueberry-Banana 4th of July Pie


Ingredients:
white sugar, all-purpose flour, salt, milk, vanilla extract, strawberries, sugar, water, cornstarch, lemon zest, blueberries, cornstarch, cinnamon, salt, sugar, blueberries

Directions:
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and vanilla. Stir until the whole thing has a smooth consistency.
Clean and rinse berries. If they are large cut in halves or quarters.
Bring water to a boil over medium heat. Add sugar and strawberries and simmer until berries are tender, about 8 minutes. You will still have lumps of berries. If you want a smooth consitency, break the fruit up by pushing the berries with the back of a spoon on the side of the pan.
Dissolve cornstach in a little water and add to fruit, stirring constantly. Add zest if desired.
Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. The pudding should no longer be cloudy and regain its shine and gloss.
Repeat steps 4-6 with the blueberries.
Bake frozen pie crust according to a directions on the package.
When shell is cool, dump the three pudding/fruit mixtures into the crust in 3 vertical stripes.
Arrange strawberries on top of strawberry section, blueberries on top of blueberry section, and banana slices on top of vanilla section.
Garden Gazpacho
Category: soups-stews-and-chili
By Cindy Anschutz Barbieri

My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better.

Ingredients:
1 large English cucumber - halved, seeded, and chopped
2  red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5  plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste  (Optional)

Directions:
Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl. Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl. Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well. Chill until flavors combine and deepen, about 2 hours.

Prep time: 30 mins
Total time: 2 hrs 30 mins
Yields: 4 servings

Calories: 215.8
Fat: 14.6 g
Saturated fat: 2.1 g
Carbohydrates: 18.6 g
Sugars: 12 g
Dietary fiber: 4 g
Protein: 3.7 g
Sodium: 571.5 mg
Spicy Garlic Roasted Chickpeas


Ingredients:
chickpeas, olive oil, garlic powder, kosher salt, cayenne pepper

Directions:
Preheat oven to 400 degrees., Drain and rinse the beans. Dry thoroughly., Combine oil and spices in a bowl. Toss chickpeas in the oil and spice mixture., Spread the chick peas in a single layer on a cookie sheet., Bake for 40-50 minutes or until golden brown and crunchy., Store in an airtight container.
Apple Pie Snickerdoodle Cookie Bars


Ingredients:
sugar, cinnamon

Directions:
Preheat oven to 350 degrees.
Press 2/3 of the cookie dough into the bottom of an 8" x 8" or 9" x 9" baking pan.
Mix the sugar and cinnamon together.
Sprinkle the dough with 2/3 of the sugar and cinnamon mixture.
Spread the apple pie filling over the cookie base.
Take small pieces of the remaining cookie dough and flatten them, then place on top of pie filling, leaving spaces between them.
Sprinkle with the remaining sugar and cinnamon mixture.
Bake about 35 to 40 minutes.
Allow to cool and cut into squares.
Cinnamon Basmati Rice


Ingredients:
water, basmati rice, cinnamon stick, cloves, cumin, salt

Directions:
Bring water to a boil in saucepan.  Slowly add rice then cinnamon, cloves and cumin.
Cover and reduce to simmer.  Cook until rice is tender and water is absorbed, about 10- 15 minutes.
Remove from heat.  Fluff with a fork and serve.
Baghrir Moroccan Yeast Pancakes


Ingredients:
milk, semolina flour, flour, baking powder, turmeric, honey, butter, orange flower water

Directions:
Blend the pancake batter in blender 3 minutes.
Pour into bowl and let rise until double.
In non-stick pan pour batter that is consistency of crepe batter into lightly oiled pan; oil the pan every time you make one.
Swirl like crepe batter.
Cook until dry on top; don't flip over; will resemble honeycombs.
Stack on towel; not on each other; will stick when warm.
Warm syrup ingredients together; pour over honeycomb side.
So Easy Cream Cheesy Dip


Ingredients:
cream cheese, sour cream, salsa

Directions:
Strain water from salsa., Soften cream cheese in bowl., Mix in the sour cream with a wooden spoon., Spread onto your favorite platter or a 9X13 pan., Layer salsa and cheese on top.
Excellent Venison Soup
Category: soups-stews-and-chili
By Michelle

This soup is outstanding and a wonderful use of ground venison or elk, which is much better for you than ground beef. It also uses some veggies that we don't use very often, if ever! Here, it all comes together deliciously.

Ingredients:
2 pounds ground venison
1  onion, chopped
1  parsnip, sliced
3  potatoes, cubed
3  carrots, sliced
½  rutabagas, peeled and cubed
1 (16 ounce) can whole peeled tomatoes, with liquid
3 cubes beef bouillon cube
3 cups water
½ medium head cabbage, coarsely chopped
1  bay leaf
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground black pepper

Directions:
Brown venison and onions in a large pot over medium heat. Mix in onion, parsnip, potatoes, carrots, rutabagas, tomatoes, bouillon, water, cabbage, bay leaf, oregano, salt and pepper. Bring to a boil, reduce heat to low and simmer 1 to 2 hours.

Prep time: 25 mins
Cook time: 2 hrs 20 mins
Total time: 2 hrs 45 mins
Yields: 6 servings

Calories: 330.1
Fat: 3.9 g
Saturated fat: 1.4 g
Carbohydrates: 38.5 g
Sugars: 10.7 g
Dietary fiber: 8.4 g
Protein: 36.1 g
Cholesterol: 114.3 mg
Sodium: 1018.5 mg
Lightened up Thumbprint Cookies


Ingredients:
all-purpose flour, baking powder, salt, I Can't Believe It's Not Butter® Spread, brown sugar, granulated sugar, orange zest, vanilla extract, confectioners' sugar

Directions:
Preheat oven to 350 degrees F.
Coat baking sheet with cooking spray.
Combine flour, baking powder and salt; reserve.
In large bowl, with spoon, mix spread and brown and granulated sugars until creamy.
Stir in egg white, 1/2 t zest and vanilla until well combined.
Stir in reserved flour mixture until just combined.
Coat tablespoon and hands with cooking spray.
Roll level tablespoonfuls of dough into balls; place on baking sheet.
Using end of wooden spoon, make indentation in center of each cookie, pressing 3/4 of the way through.
Bake 9-10 minutes or until edges are just set.
Cool completely on racks.
Stir together confectioners' sugar, remaining 1/4 t zest and 1 t water; drizzle over cookies.
Fill each cookie with 1/4 t preserves.
Banana Blondies With Chocolate Chips and Walnuts


Ingredients:
flour, baking powder, salt, unsalted butter, granulated sugar, light brown sugar, vanilla, egg, banana, walnut pieces

Directions:
Preheat oven to 350°F  Grease a 13x9 inch metal baking pan.
In a medium bowl, combine flour, baking powder and salt.
In a large bowl, using electric mixer, beat butter and granulated and brown sugars until light and fluffly. Beat in vanilla. Add eggs and bananas, beating well. Add flour mixture and beat just until combined. Fold in chocolate chips and walnuts.
Spread batter in prepared pan. Bake in preheated oven for 30 to 35 minutes or until light golden brown and starting to pull away from sides of pan. The center will be slightly soft to the touch.
Let cool completely in pan or rack. Cut into bars.
Whole Grain Breakfast Cookies
Category: breakfast-and-brunch
By IrisMac

My sister and I love something sweet with our coffee in the morning. We created this recipe to make a wholesome  breakfast. I generally double the batch and keep them in the freezer. They taste even better frozen (still soft!). Whole grains, fiber, and protein and no butter! Can it really be delicious? Yes! My kids can't keep their fingers out of the batter. I decided to add it to Allrecipes because everyone keeps asking me for the recipe. Enjoy!

Ingredients:
1 cup walnuts
1 ½ cups old-fashioned rolled oats (not instant)
⅓ cup whole wheat flour
½ cup ground flax meal
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup almond butter
¼ cup canola oil
¼ cup blue agave nectar
⅓ cup brown sugar
1  egg
1 teaspoon vanilla extract
½ cup dried cherries
1 cup semi-sweet chocolate chips

Directions:
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Pulse the walnuts in a food processor several times to chop; continue processing until the walnuts are ground into flour; transfer to a bowl. Mix in the rolled oats, whole wheat flour, flax meal, baking soda, salt, and cinnamon until thoroughly combined. Combine the almond butter, canola oil, agave nectar, brown sugar, egg, and vanilla extract in the food processor and process a few seconds to blend the ingredients well; transfer the almond butter mixture to a large bowl and fold in the dried cherries and chocolate chips. Mix the walnut-oatmeal mixture into the almond butter mixture (dough will be very thick). Scoop up heaping teaspoons of dough, and form into balls; lay the dough balls onto the prepared baking sheets, about 2 inches apart. Bake in the preheated oven until lightly browned, 8 to 10 minutes. Remove from oven and flatten the cookies with a spatula. Allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Prep time: 25 mins
Cook time: 10 mins
Total time: 50 mins
Yields: 18 cookies

Calories: 259.1
Fat: 16.3 g
Saturated fat: 3 g
Carbohydrates: 26.1 g
Sugars: 15.3 g
Dietary fiber: 3.8 g
Protein: 5.1 g
Cholesterol: 10.3 mg
Sodium: 173 mg
Parmesan-Crusted Pork Chops


Ingredients:
eggs, olive oil, center-cut pork chops, parmesan cheese

Directions:
Whisk the eggs in a pie plate to blend.
Place the bread crumbs in another pie plate.
Place the cheese in a third pie plate.
Sprinkle the pork chops generously with salt and pepper.
Coat the chops completely with the cheese, patting to adhere.
Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat.
Add two pork chops and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. (Note: for thinner chops, adjust time accordingly].
Repeat with additional oil and remaining chops.
Sweet Potatoes


Ingredients:
unsalted butter, milk, salt, sugar, sweet potatoes, salt

Directions:
"Peel and slice sweet potatoes, mix all ingredients in microwave bowl. Cover with plastic wrap. Microwave7 minutes or until tender. mash tohether until mixed."