xiaoxl/recipe_data huggingface dataset:
Peanut Butter Cookies With Chocolate Chunks


Ingredients:
flour, old fashioned oats, baking soda, salt, chunky peanut butter, light brown sugar, unsalted butter, honey, egg, vanilla

Directions:
Mix flour, oats, baking soda and salt.
Beat peanut butter, brown sugar, butter, honey. egg and yanilla in large bowl until well blended.
Stir dry ingredients into peanut butter mixture in 2 additions. Stir in chopped chocolate.
Cover and refrigerate until dough is firm and no longer sticky, about 30 minutes.
Preheat oven to 350º.  With hands, roll 1 heaping tablespoonful of dough for each cookie into 1 3/4 inch ball.
Arrange cookies on lightly greased baking sheets, spacing 2 1/2 inches apart.
Bake cookies until puffed. beginning to brown on top and still very soft to touch, about 12 minutes.
Cool cookies on baking sheets 5 minutes. Transfer cookies to rack to cool completely.
Herb Toast.


Ingredients:
olive oil, mixed herbs

Directions:
Toast one side of the bread., Brush the uncooked side with the olive oil and sprinkle over the herbs., Toast, cut into strips if preferred, and serve.
Roasted Broccoli & Rosemary Tart With Smoked Gouda


Ingredients:
broccoli, fresh rosemary, garlic powder, red pepper flakes, avocado oil, salt, pepper, puff pastry, smoked gouda cheese, mozzarella cheese

Directions:
Preheat oven to 400 degrees.
In a large bowl, combine the broccoli, rosemary, garlic powder, pepper flakes and avocado oil.  Season with salt and pepper, to taste.
Unfold the puff pastry and set it down flat on top of a lightly greased baking sheet.  Evenly spoon the broccoli mixture on top of the puff pastry, leaving 1/2 inch of the edges untouched.  Sprinkle the Gouda and mozzarella cheese evenly over all.
Bake in a preheated oven for 18 to 23 minutes, or until the pastry is golden brown.  Cut into squares with a pizza cutter.
Enjoy!
Colorado Grilled Cheese Sandwiches


Ingredients:
butter, garlic, crushed red pepper flakes, egg, milk, parmesan cheese, turkey breast, avocado, tomatoes, fresh cilantro, red onions, monterey jack cheese

Directions:
In small bowl, combine butter, garlic and crushed red pepper.  Stir to blend and set aside.
In separate bowl, whisk egg and milk and set aside.
Spread Parmesan cheese evenly on large plate and set aside.
In large skillet, melt half of the butter mixture over low heat.
Working quickly, dip 1 of the bread slices in egg mixture, coating only 1 side.  Dip coated side into Parmesan cheese.  Place in skillet, cheese side down.  Repeat with 3 remaining bread slices.
Arrange turkey, avocado and tomato on top of bread slices.  Sprinkle with cilantro and top with onion rings and Monterey Jack cheese.
Dip remaining 4 bread slices in egg mixture, coating 1 side and dip coated side into Parmesan and place on top of sandwich, cheese side out.
Increase heat to medium and cook until bottom is golden brown.
Add remaining butter, turn sandwiches to cook and brown the other side.
Chilcano De Pisco


Ingredients:
brandy, fresh lime juice, ginger ale

Directions:
Fill a tumbler with ice cubes., Add the remaining ingredients in order.
Nori and Two - Seed Crackers


Ingredients:
whole wheat flour, flour, ground flax seeds, sea salt, ground ginger, toasted sesame seeds, nori, water

Directions:
Whisk together the flours, flaxseed, salt, ginger, sesame seeds and nori in a large bowl, set aside.
In a medium pot, combine the water and oils and warm until barely simmering.
Add to the flour mixture, beating well until a smooth dough forms.
Cover with a towel and set aside for 2 hours.
Preheat oven to 350F and line a large cookie sheet with parchment or silicone.
Roll out the dough as thin as possible between two sheets of waxed paper, cut out as desired and place on the lined sheets. Dock with a fork.
Bake 20-25 minutes. Cool completely on sheets.
Braised Pheasant in Remarkable Mushroom Gravy


Ingredients:
pheasants, seasoned flour, butter, canola oil, mushrooms, onion, dry white wine, lemon juice, salt, pepper

Directions:
Dredge pheasant pieces in seasoned flour.
Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed.
Remove last batch of pheasant and set aside.  Add mushrooms. Cook about 10 minutes, stirring often.
Add onions to mushrooms, cooking for three or four minutes until tender.
Add 2 tbsp of reserved seasoned flour. Stir well.
Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer and make sure to scrape all those bits from the bottom of the dutch oven. Add pheasant pieces.
Reduce heat to low; cover and simmer 1 hour.
Serve with mashed potatoes or egg noodles.
Frozen Maple and Bourbon Souffle


Ingredients:
eggs, sugar, Bourbon, maple syrup

Directions:
Lightly grease 1 1/2 quart souffle dish.
Grease 2-inch high parchment or a foil collar and wrap around dish, securing collar with string.
In a bowl whisk together the first 4 ingredients (eggs - bourbon] until blended. Set bowl over pan of simmering water (or use a double boiler] and continue whisking until mixture thickens (5 minutes]. Remove bowl from pan of water.
With an electric mixer beat egg mixture until cool and trippled in volume (10 minutes].
Beat in syrup in a thin stream and beat 1 more minute.
In a seperate bowl with clean beaters beat cream until soft peaks fold.
Fold cream into egg mixture.
Spoon into the dish, smoothing the top.
Freeze overnight or for at least 5 hours or until firm.
Let souffle soften in refrigerator for 30 minutes.
Remove collar.
Press nuts into sides of souffle.
Serve immediately.
Lefse


Ingredients:
potatoes, milk, butter, margarine, salt, sugar, flour

Directions:
Peel and Cook potatoes in boiling water till done; mash with a potato masher or electric mixer, till smooth.
Measure out two cups of the mashed potato and set whatever you have left over aside (we will only be using 2 cups of potato for this recipe, you can season the left over mashed potato and have it for dinner! ].
Combine mashed potatoes, milk, salt, sugar, and butter to it, then then mash together again until it's all blended.
Put your finished mashed potatoes into a sealed container and chill in the fridge till cold (about 2 hours]; The mashed potatoes must be cold and then will be slightly stiff.
Measure out your 1 1/2 cups flour; add 1/2 cup of that flour to the mashed potatoes and stir to try to incorporate.
Again, from that 2 cups, sprinkle flour on a flat surface to keep the lefse dough from sticking to the counter; Put the chunk of mashed, floured potatoes down into the middle of the floured area; Knead it for about ten minutes, gradually incorporating another half cup of flour; After it has a whole cup of flour in it, it will feel much doughier and nothing like mashed potatoes anymore.
Seperate dough into 8 equal pieces, and roll each piece into a ball.
Spread more flour out onto your surface - the best way to avoid sticking is to flip the dough over every time you take a roll on the rolling pin, sprinkle a little more flour under it, and then roll the other side.
Always keep your rolling pin well floured, too; You want really thin pieces here, absolutely no thicker than your average flour tortilla, otherwise they won't cook all the way through and will taste a little doughy - They should work out to be about nine inches diameter.
Once you have all eight pieces rolled out, heat up your frying pan or griddle and grease it slightly only if it isn't non-stick; Flip one of the uncooked lefse into the pan and quickly unfold any creases that might have happened with the spatula; only turn lefse once, and do it when you see air bubbles forming under the lefse.
It won't need to cook for as long on the other side, but bubbles will form again (harder to see this time, careful not to leave it on too long and burn it!]  you can just pick it up with the spatula and check underneath.
Serve warm sprinkled with icing sugar and cinnamon or with some jam.
Mexican Rice II
Category: side-dish
By Mommyto2

This is a wonderful side dish for any Mexican dinner.

Ingredients:
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
½ cup tomato sauce
2 cups chicken broth

Directions:
Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden.  While rice is cooking, sprinkle with salt and cumin. Stir in onions and cook until tender.  Stir in tomato sauce and chicken broth; bring to a boil.  Reduce heat to low, cover and simmer for 20 to 25 minutes.  Fluff with a fork.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 4 servings

Calories: 291
Fat: 11 g
Saturated fat: 1.7 g
Carbohydrates: 42.4 g
Sugars: 2.4 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 2.5 mg
Sodium: 1095.6 mg
Low Fat Granola Bars


Ingredients:
honey, canola oil, pure vanilla extract, ground cinnamon, low-fat granola, raisins

Directions:
Preheat oven to 325 degrees F (165 degrees C].
Lightly oil a 9-inch square baking pan [for recipe making 12 bars] or coat it with nonstick cooking spray.
In a small bowl, whisk egg white, honey, oil, vanilla and cinnamon until blended.
In a mixing bowl, combine granola and raisins. Stir in the egg white/honey mixture until well coated. With a wet rubber spatula, press granola into the prepared pan.
Bake for 15 to 20 minutes, or until lightly browned. Cool in the pan on a wire rack. Cut into bars. (Wrapped tightly, the bars will keep for up to 5 days.].
Blended Jazzberry


Ingredients:
ginger ale, raspberries, Amaretto

Directions:
"Blend orange juice, gingerale, raspberries, ice cubes, and Amaretto and cream if using, together."
Peach Wine Cooler


Ingredients:
"dry white wine"

Directions:
Add ice to a cocktail shaker until it is about 3/4 full., Add in all the drink ingredients., Cover and shake vigorously., Strain into an ice-filled wine glass.
Tasty Tamale Pie


Ingredients:
lean ground beef, onion, green pepper, tomato sauce, corn, sliced ripe olives, garlic clove, sugar, salt, chili powder, pepper, black beans, cheddar cheese, yellow cornmeal, salt, cold water, butter, margarine

Directions:
Cook meat, onion, and green pepper in a large skillet until meat is browned; drain fat.
Stir in tomato sauce, corn, olives, garlic, seasonings, and beans; simmer, stirring occasionally, about 10 minutes until thick; stir in cheese then remove from heat.
Meanwhile, stir cornmeal, salt, and cold water together in a saucepan; cook over medium-high heat (please be careful as hot cornmeal mixture may spatter] for a minute or two, stirring constantly, until thick; remove from heat and stir in butter.
Turn meat filling into a 9x13" baking dish that has been lightly coated with no-stick cooking spray; spoon cornmeal topping evenly over entire top of beef filling.
Bake at 375° for about 40 minutes until cornmeal topping is set and beef filling is bubbly; serve topped with salsa and sour cream.
NOTE: Family-sized portions of the cooked beef filling freeze excellently in Ziploc freezer bags - To serve: Just thaw, turn meat filling into a prepared baking dish, quickly make and spoon on a proportional amount (for a frozen half-batch to be baked in an 8x8" pan, prepare topping using 1/2 cup cornmeal and 1 1/3 cup water] of cornmeal topping, bake and enjoy!
Dump - and - Do Chicken #3


Ingredients:
boneless skinless chicken breast half, chili sauce, cooked brown rice

Directions:
Preheat the oven to 350°., Line a 9-X 13-inch pan with foil and place the chicken in the pan., Mix together the remaining ingredients and dump them over the chicken., Bake, uncovered, for 30 minutes., Serve over brown rice.
Raspberry and Coffee Muffins


Ingredients:
boiling water, instant coffee granules, milk, sweet butter, hazelnuts, self-rising flour, baking soda, eggs, buttermilk, fresh raspberry

Directions:
Preheat oven to 400°; grease a 12-cup muffing pan.
In a small bowl, pour boiling water over the instant coffee; stir in the milk; set aside to cool.
In a mixing bowl, mix the hazelnuts, flour, sugar, and baking soda.
In a larger mixing bowl, beat the eggs and buttermilk with an electric mixer until combined, about 2-3 minutes.
Stir in the cooled coffee; add the flour mixture, stirring until nearly combined.
Gently fold in the raspberries.
Spoon batter into the prepared pan.
Bake for 18-20 minutes or until test done; remove from oven and cool for 5 minutes.
Serve immediately.
Refreshing White Wine Citrus Sangria


Ingredients:
brandy, Grand Marnier, sugar, oranges, lemons, kumquats, limes

Directions:
In a large pitcher, combine the wine, brandy, and orange liqueur.
Pour in the sugar, stir thoroughly to mix. Add all citrus slices to punchbowl.
Pour wine/liqueur mixture over the citrus slices.
Allow sangria to sit for 1 hour before serving to allow the citrus flavor to come through.
Smoked Salmon Spirals


Ingredients:
smoked salmon, light cream cheese, fresh dill, capers, English cucumber, red onion strip, dill sprigs

Directions:
Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
Mix cheese with dill and spread over salmon.
Press row of capers into cheese along one long edge.
Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
Freeze  for at least 4 hours or up to 1 month.
To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
Garnish with onion and dill.
Let stand for 10 minutes at room temperature.
French Onion Soup


Ingredients:
onions, beef bouillon cubes, water, butter, Worcestershire sauce, garlic powder, bay leaves, salt, black pepper, French baguette

Directions:
Slice the onions into rings and saute in butter in a skillet until tender.
Turn crock pot on to low and put in water, bouillon cubes, bay leaves, garlic powder, worchestershire sauce.
Add the cooked onion and butter mixture to the crock pot.
Cover and cook for at least5 hours on low.
At this point you may want to taste the soup and see if you would like it a little weaker - if so add a little water. Also at this time remove the bay leaves and discard them.
When ready to serve, slice the French Baguette into thin slices and toast in a toaster oven at 350 until just crusty.
Put toasted slices (1-3] in each bowl and cover with the cheese (adjust the to your liking]. Then cover the bread and cheese with the hot soup. The cheese will melt and the bread will rise to the top,.
O'becca Bars


Ingredients:
sugar, corn syrup, peanut butter, peanuts, chocolate chips

Directions:
Combine sugar and corn syrup in a large microwavable bowl. Cook in microwave for two minutes.
Add peanut butter and peanuts and cook one more minute.
Stir in cereal to completely combine.
Press into a greased 9x13.
In a small microwave-safe bowl, layer chocolate chips and butterscotch chips and melt until creamy and smooth. Spread evenly over peanut butter/cereal layer. Chill in the fridge for 10 minutes. Cut into 1 1/2 inch squares.
Peanut Butter Chocolate Cake


Ingredients:
water, eggs, unsweetened applesauce, nonfat milk, sugar-free instant chocolate pudding mix, reduced-fat cream cheese

Directions:
In a large mixing bowl, combine the cake mix, water, eggs and applesauce. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.
For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.
French Canadian Martini


Ingredients:
"Grand Marnier"

Directions:
In a tumbler, add Crown Royal Special Reserve and Grand Marnier., Stir with ice., Strain into a martini glass.
Drowned Beef Sandwich with Chipotle Sauce (Torta Ahogada)
Category: world-cuisine
By bd.weld

Served with a spicy beef broth for dipping, these roast beef sandwiches on crusty rolls - a variation on a traditional Mexican 'drowned sandwich' -make a hearty lunch or quick dinner.

Ingredients:
12 ounces chipotle cooking sauce (such a Knorr®)
1 (14 ounce) can reduced-sodium beef broth
¼ cup chopped fresh cilantro  (Optional)
2 tablespoons vegetable oil
1  onion, thinly sliced
3 cloves garlic, minced
1 pound thinly sliced deli roast beef
4  bolillo rolls, halved and lightly toasted
4 sprigs fresh cilantro, or to taste  (Optional)

Directions:
Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes. Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes. Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 569
Fat: 14.8 g
Saturated fat: 3.5 g
Carbohydrates: 71.1 g
Sugars: 5.9 g
Dietary fiber: 2.8 g
Protein: 37.1 g
Cholesterol: 55.6 mg
Sodium: 2008.7 mg
Mexican-Style Chicken Parmesan Burger


Ingredients:
fruit salsa, monterey jack pepper cheese

Directions:
On grill or in skillet cook patty about 6 minutes per side, it should feel pretty firm to touch.
Toast roll, if desired (recommended].
Put 1 tbls salsa on bottom.
Lay slice of cheese on top.
Top with 2 more tbls salsa.
Mmmmmmmmmmmmmmm.
Fennel Soup


Ingredients:
fennel bulbs, onion, garlic clove, leek, potato, fennel seed, star anise, chicken broth, vegetable broth, heavy cream

Directions:
Heat the oil in a saucepan over a medium heat, and fry the vegetables until softened but not colored. Add the fennel seeds and the star anise.
Pour in the broth and cook the vegetables for a further 5-10 minutes. They should be completely soft by now. Stir in the cream.
Transfer the mixture to a blender and pulse until smooth. Pass through a strainer and season to taste. Reheat back in the pan and serve with crusty bread.
Prawns and Cream Cheese


Ingredients:
cream cheese, French mustard, spring onions, parmesan cheese

Directions:
Preheat oven to 425 degrees.
Mix the cream cheese, mustard, spring onions and prawns well together and press into 4 individual ovenproof dishes.
Sprinkle liberally with grated Parmesan and pop in the oven for a few minutes.
Shrimp Scampi Pizza (California Pizza Kitchen)


Ingredients:
butter, shallot, garlic, dried thyme, salt, white pepper, lemon juice, bouillon cube, garlic, olive oil, mozzarella cheese, shrimp, oregano, Italian parsley

Directions:
garlic shallot butter:
melt 1 T butter in a nonstick pan over medium high heat.
add shallot, garlic and thyme.
cook, stirring, till mixture is reduced to about 1/2 cup (toward end of reduction, reduce heat to low and stir frequently].
remove the pan from burner, quickly and thoroughly whisk in remaining 4 T butter.
roasted garlic:
preheat oven to 325.
coat the coarsely chopped garlic with oil.
spread the pieces of garlic over the surface of a glass casserole or sheet pan.
roast in the preheated oven for 25-30 minutes, until the edges of the garlic begin to brown.
remove the garlic from the oven.
scrape up the garlic and redistribute it in a single layer to provde even browning.
return the garlic to oven for another 15 minutes.
remove from the oven when it is uniformly golden brown. set aside.
to make pizza:
preheat oven to 425.
prepare dough.
use a large spoon to spread garlic shallot butter over surface of the crust, within the rim.
spread mozzarella over the butter sauce.
evenly distribute the onions and roasted garlic over the cheese.
place shrimp, skin side up evenly over the cheese and toppings.
transfer pizza to preheated oven, bake till crust is crispy and golden and the cheese at the center is bubbly, about 15 minutes.
the shrimp should be opaque and cooked through.
when pizza is fully cooked, carefully remove from the oven, sprinkle oregano and parsley over the cheese.
slice and serve.
Chiltepin Hot Salsa Recipe from the Taste of Tucson Cookbook


Ingredients:
water, garlic cloves, crushed tomatoes, white vinegar, cilantro, dried Mexican oregano, olive oil, chile, sea salt

Directions:
Put the 1 cup of water and garlic in a blender and puree.
Add the tomatoes, onion, vinegar, cilantro, oregano, olive oil, chiles, and salt. Pulse until well combined.
Butterbeer Floats


Ingredients:
"vanilla ice cream"

Directions:
Divide butterscotch between two heavy glass mugs. Add a splash of cream soda while stirring to loosen up butterscotch.
Add a scoop of ice cream to each mug, fill to the top with cream soda and stir a few times. Finish with a layer of whipped cream, butterscotch drizzle and sprinkles.
Tuna Lasagna


Ingredients:
garlic, onion, tomatoes, water, tomato paste, tuna, butter, margarine, plain flour, milk

Directions:
Heat oil in a medium sized saucepan., Add garlic and onion and cook til onion is soft., Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste., Simmer uncovered for 15 minutes., Remove from heat and gently stir in Tuna., For the sauce: Melt butter in a microwave proof jug., Add flour and blend well before adding milk., Mix well with a balloon whisk., Microwave for 2 minutes on high whisking after the first minute., Layer Lasagna noodles, tuna mix and sauce in a casserole dish., Sprinkle with cheese., Bake 180 degrees celsius for about 25 minutes.
Cross-Country Trail Mix


Ingredients:
craisins, chocolate chips, dried cherries, golden raisin

Directions:
Dump everything into a one-gallon ziplock bag.
Hide it from the kids (bury deeply in the cooler or your suitcase].
Save it for the return trip.
SERVING SUGGESTION:  Plan ahead and put about 1/4 to a 1/2 cup into a snack-size zippered baggie for each child to have in the car.
LEFTOVERS (hahaha]:  This is great to add to cold granola cereal or hot oatmeal, too.
ALTERNATIVES:  Any dried fruit that you like, "leftover" holiday candy (hahaha], also nuts and berries.  Banana chips & papaya have NOT gone over well with our family.
Gluten-Free Strawberry Toast Cups


Ingredients:
"strawberry"

Directions:
Press the bread into an ungreased muffin cup and ensure it stays in place., Toast in a preheated 350* oven for 10-15 minutes until nicely browned., Meanwhile, heat the jam over low heat., Remove toast from muffin tin and place the strawberry in the centre., Brush with heated jam., Garnish with whipped cream, if desired., Enjoy!
African Pork and Peanut Stew


Ingredients:
onion, garlic cloves, curry powder, ground coriander, ground cumin, crushed red pepper flakes, ground ginger, cinnamon, bay leaf, salt, chicken broth, tomato paste, chunky peanut butter, plum tomatoes, green bell pepper, cilantro, unsalted peanuts

Directions:
In a large pot, heat 1 tablespoons of the oil on high heat. When hot, add the pork cubes and cook until soft. Stir in the garlic, curry powder, coriander, cumin, and crushed red pepper. Cook 1 minute. Add ginger, cinnamon, bay leaf, salt, chicken broth, and tomato paste.
Bring liquid to a boil, cover and simmer on low for 45 minutes. Add peanut butter and blend well. Cook stew another 3 minutes, uncovered to blend.
Stir in chopped tomato and bell pepper. Simmer 2-3 minutes, just until the vegetables soften but still retain shape.
Before serving, taste to correct seasonings; You may wish to add a final splash of lemon juice to refresh the flavors.