xiaoxl/recipe_data huggingface dataset:
Waikiki Banana Bars


Ingredients:
shortening, brown sugar, vanilla extract, banana, all-purpose flour, baking powder, salt, powdered sugar, cinnamon

Directions:
Preheat oven to 350°.
Cream shortening and brown sugar.
Add extracts and banana, beating well.
Sift flour, salt and baking powder; add to wet mixture.
Stir in nuts.
Pour into well-greased 11 X 7-inch baking pan.
Bake for 30 to 35 minutes.
While still warm, cut into bars and remove from pan.
Mix: 1/3 cup powdered sugar and 1 tsp cinnamon.
Gently roll bars in mixture while slightly warm.
Store in airtight container.
Lemon-Raspberry Cupcakes
Category: desserts
By Kim

Fresh raspberries, paired with plenty of lemony flavor, make for an awesome summertime cupcake! This recipe makes a lot of frosting---plenty to generously frost 15 cupcakes and then some--but it freezes well, and would make a great sugar cookie topping too!

Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup white sugar
½ cup unsalted butter, softened
2  eggs, room temperature
1 tablespoon lemon zest
1 teaspoon vanilla extract
⅓ cup sour cream, at room temperature
2 tablespoons lemon juice
1 cup fresh raspberries
1 ½ teaspoons all-purpose flour
1 cup fresh raspberries
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon lemon juice
¼ teaspoon lemon zest
1 pinch salt
2 tablespoons heavy cream

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners. Whisk together 1 1/2 cups flour, baking powder, baking soda, and salt in a small bowl. Cream together sugar and butter until light and fluffy. Beat in eggs 1 at a time, making sure to thoroughly combine after each addition. Mix in lemon zest and vanilla extract. Stir in 1/2 of the flour mixture until just combined. Add in the sour cream and lemon juice, stirring until just combined. Add in the remaining flour mixture and stir to combine. Place raspberries in a small bowl. Sprinkle with 1 1/2 teaspoons flour and and toss to coat. Gently fold raspberries into the batter. Spoon batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 23 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool completely, about 20 minutes. Place raspberries for frosting in a small saucepan and cook over medium heat until they burst and release their juices, 5 to 10 minutes. Pour raspberries into a fine mesh sieve set over a medium bowl and use the back of a wooden spoon to press and extract approximately 1/3 cup juice from the berries. Discard seeds and allow juice to cool completely. Beat butter in a large bowl with an electric mixer until light and fluffy. Beat in powdered sugar 1 cup at a time until incorporated. Mix in 1/3 cup raspberry juice, lemon juice, lemon zest, and salt; beat until combined. Pour in heavy cream and beat until frosting is light and fluffy, about 2 minutes. Frost cooled cupcakes and top with additional raspberries, if desired.

Prep time: 1 hr
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 12 cupcakes

Calories: 534.6
Fat: 26.4 g
Saturated fat: 16.3 g
Carbohydrates: 73.6 g
Sugars: 58.8 g
Dietary fiber: 1.9 g
Protein: 3.4 g
Cholesterol: 98.2 mg
Sodium: 174.4 mg
Avocado Chicken Pita


Ingredients:
olive oil, avocado, lemon juice, salt, garlic powder, chicken, tomatoes, monterey jack cheese

Directions:
Brush on side of each pita bread with oil.  Place on an ungreased baking sheet.  Bake at 350 for 12-15 minutes or until browned and crisp.
Meanwhile, in a small bowl, mash the avocado with lemon juice, salt, garlic powder, and hot pepper sauce.  Spread over pitas.  Layer with chicken, tomato, and cheese.  Bake for 5-6 minutes or until cheese is melted.
Heavenly Clam Dip


Ingredients:
clams, cream cheese, sour cream, lemon juice, onion, garlic, Worcestershire sauce, Tabasco sauce, cheddar cheese

Directions:
Blend all ingredients well.
Season with salt, pepper, and additional Tabasco (if desired].
Best if baked in hollowed out sourdough bread wrapped in foil at 350 degrees for 30 minutes or until hot.
Serve with bread from hollowed out loaf and/or corn chips.
Eureka! Marinated Bean Salad


Ingredients:
garbanzo beans, green beans, kidney beans, red bell pepper, onion, sugar, red wine vinegar, salt, fresh ground black pepper

Directions:
Rinse and drain beans well.
In small glass bowl combine the dressing ingredients. Whisk well.
Place all the beans, the bell pepper and the diced onion in a *NON-REACTIVE* large salad bowl. Pour the salad dressing over the mixture. Stir to coat.
Marinate at least 3 hours (better if salad marinates 6-8 hours] but consume within 24 hours.
Balsamic Vinegar and Butter Glazed Carrots


Ingredients:
butter, carrot, sugar, fresh chives

Directions:
Melt butter in a large pot over medium heat. Add carrots and sauté 5 minutes. Cover and cook until carrots are crisp-tender, stirring occasionally, about 7 minutes. Stir in sugar and vinegar.
Cook uncovered until carrots are tender and glazed, stirring frequently, about 12 minutes longer. Season to taste with salt and pepper. Add chives and toss to blend.
“Der Wiener Schnitzel Style” Chili Dog Sauce


Ingredients:
ground beef, ground pork, water, cornstarch, Wondra Flour, tomato paste, chili powder, paprika, white vinegar, salt, granulated sugar, garlic powder, ground black pepper

Directions:
In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork over medium heat, making sure that the meat is well crumbled.
When the meat is completely browned cover saucepan and turn heat to low.
After 5 minutes, remove the ground meat from the heat and drain off most of the fat.
Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons].
While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl.
Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
Now add the Wondra flour to the water mix and whisk until all is dissolved.
Add water mixture to the pan of meat.
Return the pan to the burner over medium heat and add the remaining ingredients.
Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan.
When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered.
When chili is done it will be thicker and darker.
NOTE: Wondra flour is a finely-ground quick-mixing flour used in sauces and gravies.
It is made by Gold Medal and can usually be found in the baking aisle next to the other flour.
Perfect chili for hot dogs!
Makes about 8 cups (16-1/2 cup] servings.
Cook's Note: This recipe can be cut in half or doubled.
Chicken Curry


Ingredients:
curry powder, butter, onion, celery, apple, beef broth, milk, cornstarch, cold water, salt

Directions:
Saute curry powder in butter until nicely browned; stir in vegetables and apple; mix thoroughly.  Add beef broth; bring to a boil, then stir in cream and milk; bring just to a boil again.
Combine cornstarch and cold water; add, and cook, stirring constantly, until mixture thickens.  Stir in chicken.  Season to taste.
Roasted Garlic without Foil
Category: side-dish
By CONI67

I love garlic! It's so easy to roast, and there are so many different ways to do it. It's great when spread on crackers or bread, or mixed into hummus, pasta sauce or just about anything else!

Ingredients:
1 medium head garlic
2 tablespoons olive oil

Directions:
Method 1: Preheat oven to 250 degrees F (125 degrees C). Slice 1/4 inch off top of garlic bulb. Place in a small baking dish and drizzle with olive oil. Bake in preheated oven for 20 minutes, until outside is lightly browned and garlic cloves are soft. When cool enough to touch, squeeze each clove to extract softened garlic. Method 2: Preheat oven to 250 degrees F (125 degrees C). Peel each garlic clove. Place in a single layer in a small baking dish and drizzle with olive oil. Bake for 15 minutes, until garlic is soft.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 1 cup

Calories: 80.5
Fat: 6.8 g
Saturated fat: 0.9 g
Carbohydrates: 4.6 g
Sugars: 0.1 g
Dietary fiber: 0.3 g
Protein: 0.9 g
Sodium: 2.5 mg
Vegan Brown Rice Pudding


Ingredients:
water, brown rice, non-dairy milk substitute, raisins, maple syrup, vanilla, cinnamon, ground ginger, ground nutmeg

Directions:
In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
Top individual servings with a little additional cinnamon before serving, if desired.
Spam'n Cheese Sandwich


Ingredients:
cheddar cheese, green olives

Directions:
Place one slice of cheese on a oven proof plate that has been lightly coated with cooking spray.
Add the spam and the olives, and then place the other slice of cheese on top.
Microwave on high for 45 seconds, let cool slightly and slide on to the toast.
Add the other slice of bread, serve with pickles and a beverage.
Grilled Flank Steak With Grapes and Stilton


Ingredients:
red wine vinegar, shallot, Dijon mustard, extra virgin olive oil, watercress, Stilton cheese, blue cheese, grapes

Directions:
Preheat grill to high and oil grates. Sprinkle steak with salt and pepper.
In a small blender or food processor, combine vinegar, shallot, mustard and olive oil. Season with salt and pepper and purée until smooth. Grill steak until it reaches 130°F; for medium-rare this is about 6 to 7 minutes per side. Transfer to a cutting board and let rest 5 minutes.
In a large bowl, combine watercress, salt and pepper and enough dressing to coat.
Thinly slice steak across the grain and transfer to a platter. Top with watercress, stilton and grapes and serve with additional dressing.
Tsubushi an - Sweet Bean Paste for Japanese Sweets


Ingredients:
azuki beans, sugar, salt

Directions:
Rinse azuki and soak in plenty of water for 7 to 8 hours.
Discard the soaking water; place the beans in a saucepan with water reaching 3 cm above the surface of the beans.
Bring to a boil, then add about 300 ml water, and bring to a boil again.
Drain beans of all water (discarding water], return beans to saucepan, cover with plenty of water, just bring to a boil, then lower heat, and cook until tender, stirring occasionally.
The beans with burn if the heat is too high, or they are not stirred a little.
It should take between 1 and 2 hours for the beans to become tender.
When the beans are tender enough to mash easily between your fingers, (not all falling apart] turn off the heat; cover, and let stand 20 minutes.
Add enough room temperature water to the beans in the saucepan to cool them.
Wait until the beans have sunk to the bottom of the pan, then pour off the clearer liquid on top without disturbing the darker liquid below.
Add more water, wait for the beans to sink, and remove the water on top again.
After adding and pouring off the top part of the water three times, drain the beans by pouring the contents of the saucepan into a colander or sieve that has been lined with cloth.
Return about one half of the cooked beans to the saucepan; add the smaller amount of sugar, and cook, stirring constantly, over high heat, until the sugar has been incorporated.
This burns easily, so lower the heat if necessary.
Add the remaining cooked beans and continue to cook, while stirring and adding more sugar if necessary, until you have a shiny bean paste.
This will thicken as it cools, so it is not necessary to cook the bean paste for a long time at this stage.
You can mash some of the beans while you are cooking them with the sugar if necessary, but this type of bean paste should have some beans retaining their original shape.
Add the salt at the very last stage of cooking and stirring.
Taste to make sure the flavor is right.
Remove from heat, spread out on a large plate to cool.
S'mores Cupcakes


Ingredients:
graham cracker crumbs, sugar, unsalted butter, bittersweet chocolate, sugar, sugar, all-purpose flour, cocoa powder, cocoa powder, baking powder, baking soda, salt, eggs, vanilla extract, boiling water, sugar, cream of tartar, vanilla extract

Directions:
Preheat the oven to 350°F  Line two cupcake pans with paper liners.  In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork.  Drop about 1 tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: I found the bottom of my squeeze bottle to be the perfect size to do this job neatly and quickly.] Sprinkle a small amount of the chopped chocolate on top of the graham cracker crusts.  Bake for 5 minutes.  Remove from the oven, and maintain the oven temperature.
To make the cake batter, sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of an electric mixer fitted with the paddle attachment; mix on low speed just to combine.  In a mixing bowl, combine the eggs, milk, vegetable oil and vanilla extract; whisk together.  Add to the dry ingredients and mix on low speed for 30 seconds.  Scrape down the sides of the bowl, then beat on medium speed for 2 minutes.  Add the boiling water and stir just to combine (batter will be thin].
Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Return the pans to the oven and bake about 18-20 minutes, until a toothpick inserted in the center comes out clean, rotating the pans halfway through baking.  Allow to cool in the pans 5-10 minutes, then remove and transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.] Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.  Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment.  Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form.  Mix in the vanilla until combined.  Frost cooled cupcakes as desired.  Brown with a kitchen torch and garnish with chocolate and graham cracker segments (optional].
Grand Marnier Nanaimo Bars


Ingredients:
coconut, pecans, butter, cocoa powder, sugar, egg, icing sugar, butter, Grand Marnier, butter

Directions:
In bowl, stir together crumbs, coconut and pecans.
In small saucepan, gently heat butter, cocoa and sugar until butter melts.
Remove from heat; whisk in egg.
Blend into crumb mixture.
Press into greased 9 inch square cake pan.
Bake in 350F oven for 10 minutes. Let cool on rack.
Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind.
Spread over base.
Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer.
Let cool for 20 minutes in refrigerator; cut into bars.
(Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving.
Easy Mediterranean Chicken


Ingredients:
extra virgin olive oil, boneless skinless chicken breasts, all-purpose flour, salt, fresh ground pepper, garlic powder, dried oregano, artichoke hearts, chickpeas, frozen chopped spinach, fresh lemon juice

Directions:
Heat olive oil over medium high heat in large frying pan.
Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.
Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F]. Remove chicken from pan and keep warm.
In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.
Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.
Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.
Ragu Southern Chicken, Sausage and Shrimp Stew #Ragu


Ingredients:
olive oil, onion, red bell pepper, celery, garlic cloves, boneless skinless chicken thighs, Worcestershire sauce, dried marjoram, dried thyme, bay leaves, salt, pepper, large shrimp, polenta, unsalted butter, half-and-half, salt, white pepper

Directions:
INSTRUCTIONS:
1.	In a large skillet over medium-high heat add the olive oil, onion, bell pepper, and celery and cook until the onion is translucent. Add the garlic and cook for 1minute. Add the sausage and chicken and continue cooking until just cooked through. Add the Ragu marinara sauce, tomato paste, chili paste, Worcestershire sauce, marjoram, thyme, chipotle, paprika, and bay leaves. Bring to a boil and reduce heat to medium-low, salt and pepper to taste. Cover and simmer for 30 minutes.
2.	While the sauce simmers, begin the polenta. In a large sauce pan over medium-high heat, bring the stock to a boil. Reduce the heat to medium and stir in the polenta. Cook for 20 minutes while continuing to stir. Reduce to heat to low and stir in the butter and cheese until combined. Add the half and half ¼ cup at a time and stir until creamy, adding more half and half if needed; salt and white pepper to taste.
3.	Add the shrimp to the simmering sauce until cooked through, about 5 minutes.
4.	Serve the Ragu stew over the polenta.
Bacon and Egg Ranch-Salsa Breakfast Quesadillas


Ingredients:
eggs, green onions, bell pepper, butter, salsa, salt, cheddar cheese, flour tortillas, bacon, cooked ham

Directions:
In a small bowl stir together the Ranch dressing with the salsa; mix to combine then season with a small amount of salt if desired; cover and chill.
In a bowl whisk together the eggs and whipping cream until well blended; season with salt and pepper to taste.
Add in the green onions, bell pepper and chopped pickled jalapenos; mix to combine.
Heat butter in a large skillet over medium heat.
Add in the egg mixture; cook without stirring.
Lift the eggs on the bottom using a spatula to allow more batter to run along the sides of the pan to cook.
Cover the skillet and continue to cook until the eggs are thickened and set but still moist (do not stir and make certain not to overcook the eggs].
Slide the eggs onto a large glass plate; set aside.
Sprinkle about 1/3 cup grated cheese over each tortilla, then top with a fourth of egg mixture.
Sprinkle with crumbled cooked bacon and then cubed ham.
Top with about 1/4 cup shredded cheese, then fold the tortilla in half over the filling, press gently to seal.
Heat a small amount of oil over medium-high heat in a skillet or coat with cooking spray.
Using a large spatula carefully add in one or two quesadillas at a time and cook for about 3 minutes on each side, or until light golden brown.
Serve with the salsa mixture.
Delicious!
Chicken and Pork Apritada


Ingredients:
chicken, pork, kielbasa, potatoes, green bell pepper, lima beans, onion, garlic, tomatoes, tomato sauce, water, chicken broth, soy sauce, salt, pepper

Directions:
Chop chicken, pork, sausage, and potatoes into serving size pieces.
Heat oil in large heavy pot.
Sauté garlic and onion for a few minutes until fragrant.
Add pork, sausage, chicken, chopped tomato, salt and pepper.
Sauté for about 5 minutes.
Add tomato sauce and soy sauce to color.
Add enough water or chicken broth to cook meat.
Cover and simmer until meat is tender then add potatoes.
When potatoes are almost done, add bell pepper and peas and cook for additional 5 minutes.
Broccoli and Pasta Bake


Ingredients:
spiral shaped pasta, butter, flour, milk, half-and-half, parmesan cheese, salt, garlic powder, nutmeg, thyme, sharp cheddar cheese, fresh broccoli, fresh mushrooms, swiss cheese, cheddar cheese

Directions:
Note: drain broccoli and mushrooms very well.
Steam broccoli until tender-firm.
Slice mushrooms, set aside.
Cook pasta until tender-firm, drain well.
Meanwhile, in a large bowl, melt butter in microwave; mix in flour, stir in milk. Heat in microwave pausing to stir occasionally until mixture boils and thickens.
Add parmesan cheese, salt, garlic, nutmeg, thyme and cheddar cheese; stir.
Return drained pasta to a large pot, add cheese mixture, cooked broccoli and mushrooms; mix well.
Pour into greased 9x13 casserole dish.
Sprinkle with grated cheese.
Bake uncovered in 350 degree oven for about 20 minutes.
Note: if refrigerated before baking, bake 5-10 minutes longer.
Easy Shrimp and Asparagus Quiche
Category: breakfast-and-brunch
By Melanie

This recipe uses a store-bought pie crust to save time. Prep time is about 15 minutes.

Ingredients:
4  egg whites
2  eggs
1 cup low-fat cottage cheese
1 tablespoon olive oil
1 bunch asparagus, trimmed and cut into 1-inch pieces
½  white onion, chopped
2 teaspoons olive oil
1 pound peeled and deveined shrimp
salt and ground black pepper to taste
1 (9 inch) unbaked deep-dish pie crust (such as Marie Callender's®)
1 (8 ounce) package shredded Monterey Jack cheese
3  green onions, chopped

Directions:
Preheat oven to 375 degrees F (190 degrees C). Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute. Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes. Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes. Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese. Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Yields: 1 9-inch quiche

Calories: 354
Fat: 20.6 g
Saturated fat: 8.7 g
Carbohydrates: 16.4 g
Sugars: 4 g
Dietary fiber: 1.7 g
Protein: 25.5 g
Cholesterol: 158.9 mg
Sodium: 554.2 mg
Ham N' Cheese Muffins


Ingredients:
all-purpose flour, baking powder, salt, black pepper, cayenne pepper, milk, unsalted butter, brown mustard, sharp cheddar cheese, smoked ham

Directions:
preheat oven to 400*F and prepare muffin tins.
in large bowl, shift together flour, baking powder, salt, black pepper and cayenne pepper.
in a separate bowl beat egg, milk, butter and mustard; stir into flour mixture.  stir in cheese and ham.
spoon into prepared muffin tin and bake for 20 minutes or until fully risen and browned.
Hot Spiked Cider
Category: drinks
By debmallonee

A 'spiked' version of the traditional hot cider - great for fall or holiday gatherings.  This can be made in large quantities and kept warm in an electric coffee server.

Ingredients:
1 quart water
3  orange spice tea bags
½ cup light brown sugar
2 cups apple cider
1 ½ cups light rum
8  cinnamon sticks
3 teaspoons butter

Directions:
Pour water into a large saucepan and bring to a boil. Remove from heat and toss in the orange spice tea bags. Cover and let steep 5 minutes.  Remove tea bags and stir in sugar, apple cider, rum, and 2 of the cinnamon sticks.  Heat just to steaming -- do not boil. Ladle hot cider into 6 mugs and drop 1/2 teaspoon butter into each.  Garnish with a cinnamon "swizzle" stick.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 servings

Calories: 260.1
Fat: 2 g
Saturated fat: 1.3 g
Carbohydrates: 29 g
Sugars: 27.3 g
Dietary fiber: 0 g
Protein: 0 g
Cholesterol: 5.4 mg
Sodium: 34 mg