xiaoxl/recipe_data huggingface dataset:
Cottage Cheese Surprise (South Beach - Phase 1)


Ingredients:
"fat-free cottage cheese"

Directions:
Stir the jello into the cottage cheese thoroughly., Fold in the Cool Whip., Stir in the nuts., Chill.
Banana and Apricot Bread


Ingredients:
sultana, self-raising flour, baking powder, mixed spice, brown sugar, eggs, buttermilk, olive oil

Directions:
Preheat oven to 180C (350F/Gas 4].
Lightly grease and line a 10cm x 20cm (4inch x 8inch] loaf tin.
Put the apricots, sultanas and apple juice into a pan and bgring to the boil and cook for 10 minutes or until the fruit has absorbed all the liquid.
Sift the flour, baking powder and mixed spice into a bowl and stir in the oat bran and sugar or sweetener.
Whisk together the eggs, buttermilk and oil and stir into the dry ingredients and then fold in the mashed banana and fruit mixture.
Spoon the mixture into the prepared tin and bake for 50 to 60 minutes or until a skewer comes out clean when inserted into the centre.
Set aside for 5 minutes before turning out on a wire rack to cool completely.
Serve the bread plain or with a low fat spread.
Wheat Balls With Tomatoes (Vegan Meatballs, Aka Kibbeh Heelah)


Ingredients:
bulgur, flour, onion, tomato paste, water, onions, garlic cloves, ground coriander, lemon juice

Directions:
For Wheat Balls:
Knead with water to form into 1 to 1 1/2" balls.
Fill a large pot halfway with water, bring to a boil, gently add balls to water and cook for about twenty minutes.
Check the inside of a ball to make certain that they are done.  If so, they should not have clumps of flour on the inside.
For Sauce:
Bring tomato paste and lemon juice to a low boil, then simmer for fifteen minutes.
Meanwhile, fry onions in oil until cooked; add garlic and coriander and cook for another minute.
Add to tomato sauce and simmer for half an hour.
Pour sauce over kibbeh and serve.
Bacon Chocolate Chip Cookies


Ingredients:
butter, brown sugar, granulated sugar, hazelnut extract, vanilla extract, egg, flour, baking soda, salt, white chocolate chips

Directions:
Preheat oven to 350 degrees fahrenheit.
Beat together the butter, sugars, flavoring and eggs until creamy. In another bowl, sift together the dry ingredients. Add the dry ingredients to the butter mixture and stir together. Dough will be slightly soft. If you want a cakier cookie, add another half cup of flour. Add in chocolate chips and bacon bits. Stir until well integrated. Place dough on a sheet of waxed paper and refrigerate at least an hour. Remove dough from fridge, pinch off 1 1/2 inch pieces of dough and roll into balls. Set dough balls about 2 inches apart on an ungreased cookie sheet. Flatten dough balls slightly with your fingers in the center.
Bake cookies for about 10 minutes, or until the dough starts to turn golden brown. Allow cookies to cool on a cooling rack.
Chunky Beef Ragu


Ingredients:
olive oil, butter, shallots, garlic cloves, carrots, celery, tomato paste, wine, whole tomatoes, fresh thyme sprigs, bay leaves, cooked pasta

Directions:
Sear chuck in olive oil on all sides and remove from pan and set aside.
Leaving oil left in pan add butter.
Once butter has melted add onions and garlic, cooking until fragrant.
Add celery and carrots, cooking until tender.
Add chuck back to pan and add tomato paste stir to incorporate cook for 2 minutes.
Add wine and stir to incorporate, cook for 2 minutes.
Add tomatoes and beef stock to pan.
Add bay leaves and thyme sprigs.
Cover and simmer on low heat for 3 hours.
Remove bay leaves and thyme sprigs stir in cooked pasta.
Top with parmesan cheese and serve.
Mexican Style Lime and Cilantro Whole Chicken (Slow Cooker)


Ingredients:
broiler chickens, salt, pepper, lime, fresh cilantro stem, garlic cloves

Directions:
Wash and dry the chicken.
Reserve the giblets and neck for another use.
Season the chicken inside and out with salt and pepper.
Place in the slow cooker breast side up.
Squeeze the juice of the lime over the chicken.
Put the remains of the lime, cilantro and garlic inside the cavity.
Cover and cook on the low setting for 6-7 hours or until an instant read thermometer reads 180 degrees Fahrenheit in the thickest part of the thigh.
Transfer the chicken to a platter.
Pour the liquid from the cooker into a separate container and refrigerate for another use.
Traditional Parkin


Ingredients:
butter, black treacle, honey, plain flour, ground ginger, baking powder, light brown sugar, bicarbonate of soda, milk

Directions:
Preheat the oven to 325F, and grease and line a 10in square cake tin with baking parchment. Heat the butter, treacle and honey together in a saucepan over a low heat until melted.
Meanwhile, combine all the dry ingredients except the bicarbonate of soda in a bowl.
Stir the bicarbonate of soda into the warm milk until it dissolves. Pour the milk over the dry ingredients and mix well, then add the melted treacle mixture and stir again to thoroughly combine.
Pour into the prepared tin and bake for 50 minutes, or until just firm to the touch. Remove from the oven and leave to cool completely in the tin. It will sink slightly in the middle as it cools.
Remove from the tin and place in an airtight container or wrap in foil or clingfilm.
Store in a cool, dry place. To serve, cut into 16 squares.
Ww Very Berry Coffee Cake


Ingredients:
cinnamon, pecans, Egg Beaters egg substitute, skim milk, yogurt, applesauce, vanilla extract, all-purpose flour, whole wheat flour, Splenda sugar substitute, baking powder, salt, mixed berries

Directions:
In a small bowl, add the first three ingredients; stir to combine and set aside.
In a mixing bowl, add the egg, milk, yogurt, applecause and vanilla; stir until blended.
In another bowl, add in the two flours, Splenda, baking powder and salt; stir to mix.
Pour the egg mixture over the flour mixture and stir just until dry ingredients are moistened.
Fold in the berries and press into a greased 8 x 8 inch baking pan.
Sprinkle with the Splenda brown sugar-pecan topping and lightly press into the batter.
Bake at 350 degrees for 35 or 40 mm inutes or until a pick comes our clean. Let cook, cut into squares and serve.
Cream of Celery Soup


Ingredients:
onion, garlic, broth, potatoes, celery, celery seed, cabbage, salt, pepper, parsley, celery leaves, paprika, broth

Directions:
In a large heavy pot over medium heat, sauté the onion and garlic in oil until soft, about 5 to 7 minutes.
Add the broth and bring to a boil.
Add the potatoes, celery, and celery seed, cover, and simmer for 10 to 15 minutes until the potatoes are completely softened.
If using cabbage, add it now and cook for 5 additional minutes.
Transfer half of the soup mixture to a blender or food processor, and whir until pureed.
Pour puree back into the pot and add the salt, pepper, parsley or celery leaves, paprika, and milk and simmer for 5 minutes.
Note: also good with a couple of tablespoons chopped basil added, and with Parmesan shavings as garnish.
Broccoli Ham Ring
Category: appetizers-and-snacks
By Rebecca

Impress your friends with this attractive crescent bread filled with broccoli, onion and Swiss cheese.

Ingredients:
¼ pound cooked ham, coarsely chopped
¼ pound fresh broccoli, chopped
1 bunch fresh green onions, chopped
½ cup chopped fresh parsley
1 cup shredded Swiss cheese
2 tablespoons Dijon-style prepared mustard
1 teaspoon lemon juice
2 (8 ounce) packages refrigerated crescent rolls

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, toss together ham, chopped broccoli, onion, parsley, and Swiss cheese. Stir in lemon juice and Dijon-style mustard. On a 13-inch stone or baking sheet, arrange crescent triangles in a circle with bases overlapping in center and points to the outside. There should be a 3-inch diameter circle in center. Spoon the filling evenly over the crescent rolls. Fold points of triangle over filling and tuck under base at center. Filling will not be completely covered. Bake for 25 to 30 minutes in the preheated oven, until golden brown. Serve warm.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 316.1
Fat: 17.3 g
Saturated fat: 5.9 g
Carbohydrates: 27.4 g
Sugars: 5.1 g
Dietary fiber: 1.2 g
Protein: 11 g
Cholesterol: 20.8 mg
Sodium: 759.5 mg
Pastry Crust (Pie Crust)


Ingredients:
all-purpose flour, salt, shortening, butter, water

Directions:
Add flour and salt to food processor work bowl fitted with multi-purpose blade.  Pulse for 2 seconds to blend.
Add shortening and butter.  Pulse 3-4 times, about 2-3 seconds each time, until mixture is crumbly.
Sprinkle 5 tablespoons ice-cold water over mixture and pulse 1-3 times, about 2-3 seconds each time, until mixture pulls away from sides of work bowl and starts to form a loose ball.  If necessary you can add up to 1-2 more tablespoons of water a bit at a time, but don't let it get too wet.
Remove from bowl and form into 2 balls.
On a lightly floured surface, roll each ball into a circle.
Use crusts as directed in your recipe, for one double-crust pie, or two single-crust pies.
Zaru Soba - Chilled Japanese Noodles


Ingredients:
light soy sauce, mirin, spring onions, wasabi, nori

Directions:
Combine dashi, shoyu, mirin and vinegar in a pan and bring to a simmer.
Remove from heat and store in refrigerator to chill.
Bring litre of water to boil.
Add soba noodles.
Cook for 4 mins.
Drain noodles using a colander.
Rinse with cold water and wash noodles, making sure all the starch is rinsed off.
Cut nori sheet in four.
Take one quarter and slice thinly.
Place slices of nori on noodles.
Slice spring onion and place on a small dish.
Put wasabi paste on another small dish.
Serve noodles on a bamboo mat traditionally, or just use a plate, with the dipping sauce and condiments in separate bowls.
Combine desired condiments into the sauce.
Dip noodles in sauce and eat!
Spicy Beef Tenderloin II


Ingredients:
port wine, Burgundy wine, soy sauce, olive oil, pepper, dried whole thyme, garlic cloves, bay leaf, beef tenderloin

Directions:
Combine the first 8 ingredients; mix well.
Place tenderloin in a large shallow dish; pour wine mixture over top, and cover tightly.  Refrigerate 8 hours, turning occasionally.
Uncover tenderloin; drain off and reserve marinade.
Place tenderloin on a rack in a pan; insert meat thermometer, making sure it does not touch fat.
Bake at 425 degrees for 45 to 50 minutes.  140 degrees is rare, 150 for medium rare, 160 for medium.  Baste occasionally with marinade. (Please do not cook this roast more than medium rare -- you will ruin the taste and tenderness!].
Serve leftover marinade on the side, after placing it in a saucepan and boiling gently for 3 to 5 minutes.
Gluten-Free Shake and Bake Almond Chicken
Category: meat-and-poultry
By IrisMac

This is my go-to recipe when I'm in a hurry. It's so easy, and yet so good. Because of the coating, the chicken is always extra juicy. Kids can't tell they're nuts (looks like breading) and love it. It's healthy (and grain-free for those with allergies). Everyone asks me for the recipe...that's my cue to add it to Allrecipes!

Ingredients:
½ cup almond meal
1 teaspoon ground paprika
1 teaspoon sea salt
1 teaspoon ground black pepper
4  skinless, boneless chicken thighs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish. Bake in the preheated oven until no longer pink in the center and the juices run clear,  25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 249
Fat: 14.5 g
Saturated fat: 3.6 g
Carbohydrates: 4.7 g
Sugars: 0.1 g
Dietary fiber: 0.4 g
Protein: 24.8 g
Cholesterol: 70.9 mg
Sodium: 505.5 mg
Snapper Cakes


Ingredients:
red snapper fillets, green beans, carrot, garlic cloves, ginger, lemongrass, chili sauce, basil, caster sugar, fish sauce, kaffir lime leaves, plain flour

Directions:
Put the fish into a food processor and process for 3 minutes, or until you have even chunks. (do not over process as these cakes should have a bit of texture].
Transfer the fish to a bowl and add the chopped beans, lemongrass, sweet chilli sauce, coriander, basil, sugar, fish sauce, and kaffir lime leaves and mix together thoroughly.
Taking 1 tablespoon of mixture at a time,hand roll each tanlespoon into a neat ball. Flatten ball slightly with the palm of your hand and place on a tray. Repeat with the rest of the remaining mixture.
You should have approx 16 balls in total.
Cover with plastic wrap and refrigerate 1- 2 hours.
Remove the cakes and toss the cakes in the flour lightly dusting them.
Place some oil in a fry pan and heat oil to very hot. Fry the cakes in batches, for about three minutes each, or until golden and crispy. Drain on paper towls.
Serve with extra sweet chilli sauce or tartare sauce.
Chocolate Mousse Balls


Ingredients:
character(0]

Directions:
In a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred].
Cool chocolate for 10 minutes.
Placed whipped topping in a bowl and then fold in cooled melted chocolate.
Cover and chill for 3 hours.
Shape into 1 inch balls and then roll in the vanilla wafer crumbs.
Store in a covered container in the refrigerator or freeze.
Baked Garlic Parmesan Chicken
Category: main-dish
By KAREN

A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a quick, scrumptious dinner.

Ingredients:
2 tablespoons olive oil
1 clove garlic, minced
1 cup dry bread crumbs
⅔ cup grated Parmesan cheese
1 teaspoon dried basil leaves
¼ teaspoon ground black pepper
6  skinless, boneless chicken breast halves

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 servings

Calories: 281.1
Fat: 10.8 g
Saturated fat: 3.2 g
Carbohydrates: 13.7 g
Sugars: 1.2 g
Dietary fiber: 0.9 g
Protein: 30.4 g
Cholesterol: 75 mg
Sodium: 326.4 mg
Sunday's Healthy, Yummy, Real Tuna Salad - for Tuna Salad, Melt


Ingredients:
tuna in water, red onion, celery, fresh dill, mustard powder, Dijon mustard, light mayonnaise, onion powder

Directions:
Take the cans of tuna and place them in a mixing both with water intact, do not drain.
Chop red onion, celery, dill and sprouts.
Place red onion, celery, dill and sprouts in tuna and mix with fork until tuna, and the other ingredients reach a paste type consistency.
Mix in powdered mustard -- be sure all is mixed in evenly.
Mix in dijon mustard -- be sure all is mixed in evenly.
Taste -- make sure the ingredients are mixed to your liking -- add extra of dill, red onion, celery, powdered mustard or dijon if desired.
Add dash of onion powder and McCormick Garlic and Herb powder (or McCormick garlic and dill powder, or plain garlic powder].
Taste -- if desired put a few more dashes inches.
Make sure is mixed evenly and put mayonnaise in -- if more is desired -- put more in!  Put each teaspoon in separately so not too much or too little is put in -- I am not much of a mayo person so for me less is more :].
Mix evenly and put on a sandwich with tomato and sprout or even melted with swiss cheese for a tuna melt!  You can even toss with lettuce and tomatoes for a great salad!
Sausage/Apple Baked Pancake


Ingredients:
baking mix, milk, egg, sugar, butter, margarine, ground cinnamon, ground nutmeg, apple

Directions:
Preheat over to 400 degs.
Brown & drain sausage on paper towels.
In a large bowl combine  baking mix, milk,egg,sugar,melted butter,cinnamon & nutmeg until blended. Stir in the apple.
Spread in greased 9" pie plate.
Arrange sausage in spoke fashion on top. (don't poke them in or they'll disapper on you while baking.
Bake 15-20 minutes or till golden.
Serve with butter & syrup.
Steak Fingers
Category: meat-and-poultry
By SAMME

Easy to make and a favorite of my family. Excellent with french fries and a salad!!

Ingredients:
⅓ cup vegetable oil
1 pound round steak
2  eggs
½ cup milk
salt and pepper to taste
1 ½ cups all-purpose flour for coating

Directions:
Tenderize steak by pounding with a mallet.  Cut into 3 inch long strips. Combine egg, milk, salt and pepper in a shallow dish, whisk until well blended. In a large skillet over medium heat, heat 1/3 cup oil (or just enough to cover the bottom of the pan). Coat steak pieces in flour.  Shake off excess.  Then dip in the egg mixture and again in flour. Fry the strips in the hot oil until golden brown; about 2 minutes. Transfer to a plate lined with paper towels to absorb oil.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 498.5
Fat: 28.1 g
Saturated fat: 6.5 g
Carbohydrates: 37.4 g
Sugars: 1.7 g
Dietary fiber: 1.3 g
Protein: 22.6 g
Cholesterol: 134.5 mg
Sodium: 79.1 mg
Grilled Potato Salad
Category: salad
By Aunt-Nay

No boiling and peeling potatoes or adding mayo with this recipe. Great summer recipe. Enjoy!

Ingredients:
2 pounds red potatoes
2 tablespoons extra-virgin olive oil
½ cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 clove garlic, chopped
½ teaspoon white sugar
6 slices cooked bacon, chopped
4  green onions, chopped
2 tablespoons minced fresh parsley

Directions:
Preheat grill for medium heat and lightly oil the grate. Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat. Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters. Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

Prep time: 15 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 8 servings

Calories: 290
Fat: 21.3 g
Saturated fat: 3.7 g
Carbohydrates: 19.4 g
Sugars: 1.6 g
Dietary fiber: 2.2 g
Protein: 5.7 g
Cholesterol: 9.9 mg
Sodium: 456.7 mg
Homemade Mac and Cheese
Category: main-dish
By Judy

This is a nice rich mac and cheese.  Serve with a salad for a great meatless dinner. Hope you enjoy it.

Ingredients:
8 ounces uncooked elbow macaroni
2 cups shredded sharp Cheddar cheese
½ cup grated Parmesan cheese
3 cups milk
¼ cup butter
2 ½ tablespoons all-purpose flour
2 tablespoons butter
½ cup bread crumbs
1 pinch paprika

Directions:
Cook macaroni according to the package directions.  Drain. In a saucepan, melt butter or margarine over medium heat.  Stir in enough flour to make a roux.  Add milk to roux slowly, stirring constantly.  Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick.  Put macaroni in large casserole dish, and pour sauce over macaroni.  Stir well. Melt butter or margarine in a skillet over medium heat.  Add breadcrumbs and brown.  Spread over the macaroni and cheese to cover.  Sprinkle with a little paprika. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 858.2
Fat: 48.7 g
Saturated fat: 29.9 g
Carbohydrates: 66.7 g
Sugars: 10.7 g
Dietary fiber: 3.4 g
Protein: 37.7 g
Cholesterol: 141.6 mg
Sodium: 879.3 mg
Steve's World-Best Meatloaf


Ingredients:
ground beef, ketchup, onion, egg, salt, ground black pepper, ketchup, brown sugar, prepared mustard, distilled white vinegar

Directions:
Mix/squish loaf ingredients well.
Place in meatloaf pan or form in shallow baking pan over aluminum foil Combine sauce ingredients IN ORDER LISTED, mixing well after each addition Spread 1/4-1/2 cup of sauce over loaf.
Bake at 350 F for 1 1/4- 1 1/2 hours.
Serve with leftover sauce Great with mashed potatoes and honey carrots!
Chicken, Green Chilies & Cheese Cups


Ingredients:
eggs, heavy whipping cream, salt, pepper, chicken, diced green chilies, cilantro, monterey jack cheese, miniature phyllo cups

Directions:
Heat the oven to 350.
In a small bowl, whisk together the eggs, cream , salt & pepper.
In another bowl, mix the chicken, chilies, cilantro & cheese.
Place the phyllo cups on a baking sheet lined with parchment paper or foil.  Spoon 1 rounded tsp of chicken filling into each shell, then add about 1 tsp of egg mixture.  Let the shells sit for about 1 minute so the egg can settle to the bottom, then top with another tsp of egg mixture-filling it close to the top.
Bake cups about 15 minutes, or until filling has set.
*After cooling, can be frozen for upt to 2 weeks-reheat @ 350 for 10-15 min.*.
Ham Taquitos


Ingredients:
deli ham, tortillas, cheddar cheese, lettuce, salsa, sour cream

Directions:
Heat oil in a medium sized sauce pan.
Place tortillas in a zip lock bag and microwave for 30 seconds or until tortillas are soft and flexible.
Take 2 slices of ham and place them on one tortilla.
Roll tightly.
Hold in place with toothpicks if desired.
Place rolled taquitos in hot oil and fry until slightly browned and crispy.
Drain on plate lined with paper towels.
Place on serving plate and top with shredded lettuce, cheese, salsa and sour cream.
Fresh Tuna Tortillas


Ingredients:
tuna steaks, cayenne pepper, ground cumin, tortillas, avocado, tomatoes, lime, juice of, fresh cilantro

Directions:
Rub oil over each steak, then sprinkle with spices.
Heat a griddle pan until hot, then cook the steaks on one side for 2 minutes.  Turn and cook for 1 to 2 minutes more. Cut into strips.
Heat the tortillas for 30 seconds in a microwave until soft.
Pile tuna, avocado and tomatoes on top of each, then squeeze over the line juice and scatter with cilantro.
Roll up and eat.  If you like you can put a dollop of sour cream on the prior to rolling them up.
Chipotle Chicken Taco Salad


Ingredients:
fresh cilantro, light sour cream, chipotle chile, ground cumin, chili powder, fresh lime juice, salt, romaine lettuce, cherry tomatoes, avocado, red onion, black beans

Directions:
Dressing:  Combine first 7 ingredients, stirring well.
Salad:  Combine lettuce and remaining ingredients in a large bowl.
Drizzle dressing over salad; toss gently to coat.
Serve immediately.