xiaoxl/recipe_data huggingface dataset:
Perfect Iced Tea


Ingredients:
tea bags, water, sugar, lemon juice

Directions:
In a 4-cup measuring cup, heat 4 cups water in microwave to boiling.
Place tea bags in water and let steep for 5- 10 minutes.
Pour sugar into 2 quart pitcher and pour hot tea over it.
Squeeze tea bags to get out any remaining tea; add tea to pitcher and discard bags (if they are too hot to squeeze by hand, pull them up the side of the measuring cup with the strings and press with a spoon].
Stir hot tea until sugar is dissolved.
Add 4 cups cold water and lemon juice; stir well.
Chill until very cold and serve over ice with lemon.
Potato Chive Bread (bread Machine)


Ingredients:
water, buttermilk, bread flour, sugar, salt, dried chives, margarine, butter, active dry yeast

Directions:
Place ingredients in bread machine pan in order suggested by manufacturer.
Select regular, rapid or delayed-time bake cycle and follow manufacturer's directions for starting machine.
Midnight Manx (Nightcap)


Ingredients:
Baileys Irish Cream, espresso coffee, heavy cream

Directions:
Fill a mixer with ice and add baileys, kahlua, goldshlager, and cream., Shake for 5 seconds and strain into an ice-filled double rocks glass., Add chilled coffee, stir and serve.
Rice Salad


Ingredients:
scallions, craisins, honey, white wine vinegar, curry powder

Directions:
Cook rice according to package directions and cool.
Add peppers, scallions and craisens.
Whisk all dressing ingredients together and add to rice mixture.
(I sometimes don't use all the dressing... it seems too much] Right before serving add defrosted peas and peanuts.
Tuna Pasta Salad


Ingredients:
mayonnaise, fresh lemon juice, penne pasta, lemon zest, solid white tuna packed in water, fresh basil, salt, pepper

Directions:
Whisk together mayo and lemon juice in a large bowl., Add all remaining ingredients and toss to combine., Season with salt and pepper to taste.
The Best Chicken Soup Ever
Category: soups-stews-and-chili
By CARRIEK

This soup my Grandmother used to make when we didn't feel well.  I have doctored it up a bit.

Ingredients:
1 (2 to 3 pound) whole chicken
3 stalks celery with leaves, chopped
1 pound baby carrots
2  onions, chopped
2 cubes beef bouillon, crumbled
1 packet
mix
2 (14.5 ounce) cans low-sodium chicken broth
1 pinch dried thyme
1 pinch poultry seasoning
1 pinch dried basil
5  black peppercorns
2  bay leaves
1 pinch dried parsley
1 (8 ounce) package farfalle (bow tie) pasta

Directions:
Place chicken in a large pot and cover with water.  Place celery leaves in pot and bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes.  Remove chicken from pot and place in a bowl until cool enough to handle. Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot. Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer.  Season with thyme, poultry seasoning, basil, peppercorns, bay leaves and parsley. Bone chicken and cut up meat into bite-size pieces.  Return meat to pot.  Cook until vegetables are tender and flavors are well blended, up to 90 minutes. Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente.  Serve hot.

Cook time: 2 hrs
Total time: 2 hrs
Yields: 8 servings

Calories: 486.7
Fat: 23 g
Saturated fat: 6.7 g
Carbohydrates: 35 g
Sugars: 5.7 g
Dietary fiber: 3.9 g
Protein: 34 g
Cholesterol: 115 mg
Sodium: 761 mg
Egg Salad With a Twist


Ingredients:
eggs, green onions, green olives, mayonnaise, Miracle Whip

Directions:
For best results in making the eggs easier to peel follow these instructions:, Place the eggs in a small saucepan and cover with cold water., Place the pan on the stove and bring to a boil., As soon as the water comes to a boil remove it from the burner and set it aside., Let the eggs sit in the pan of water for 10 minutes., Drain water from the pan and put ice cubes on the eggs., Fill with cold water and let the eggs set until cool enough to handle., Crack and peel eggs under cold running water and place in a bowl., Chop the eggs., Add the chopped green onions and olives and mix well., In a small bowl or cup, mix the Mayo, horseradish sauce and olive juice., Pour over the egg mixture and mix well., Refrigerate for one hour before serving to allow the flavors to meld together., Serve on crackers or as a sandwich.
Lite Mocha Coffee Mix


Ingredients:
Splenda granular, instant coffee, sugar-free instant vanilla pudding mix

Directions:
Pour all ingredients into a bowl and mix well with a fork or use a Cuisinart's type of mixer.  Blend well.  Store in an airtight container.
To Prepare:  Mix 3 to 4 tablespoons into a mug of boiling water, stir until dissolved and enjoy!
This will make 6 to 8 mugs depending on the size mug you are using.
Apple Cranberry Crisp


Ingredients:
sugar substitute, cinnamon, salt, sea salt, apples, cranberries, old fashioned oats, brown sugar, Splenda granular, butter

Directions:
Preheat oven to 400.
Spray a 2 quart casserole dish with pam.
In a small bowl combine filling ingredients: sugar substitute, pancake mix, cinnamon & salt, mix well and set aside.
In a large bowl combine sliced apples and cranberries.
Pour small bowl of ingredients over fruit and toss well to cover all fruit.
Spoon fruit mixture into casserole dish, sprinkle any remaining splenda mixture into the fruit.
In a small bowl combine all topping ingredients; oats, cereal, sucanat, splenda, pancake mix and stir well. Add butter and cut into mixture until crumbly.
Sprinkle over fruit mixture.
Bake at 400F for 30 to 35 minutes or until topping is golden brown and fruit is tender.
This will make 6 large servings or 8 more modest servings.
Gingersnaps


Ingredients:
flour, ground ginger, cinnamon, baking soda, clove, salt, crystallized ginger, dark brown sugar, vegetable shortening, unsalted butter, egg, molasses, sugar

Directions:
Mix first six ingredients, Mix in crystalized ginger., beat brown sugar, shortening, and butter in large bowl until fluffy., add egg and molasses and beat until blended., add flour mixture until just blended then cover and cool for one hour., heat oven to 350 and roll in 1 1/4 inch balls and roll in sugar., Bake until cracked for 12 minutes.
Multigrain Struan Bread from Craftsy


Ingredients:
cornmeal, quinoa, rolled oats, water, whole wheat flour, instant yeast, kosher salt, brown rice, honey, buttermilk, egg, poppy seed

Directions:
DAY ONE:
Whisk together all day one grains with 1 1/2 cups water in small mixing bowl.  Cover with plastic wrap and leave at room temperature overnight.  Cook enough brown rice so you will have 1/2 cup.  Put cooked rice in refrigerator to cool till needed.
DAY TWO:
In mixing bowl add bread flour, whole wheat flour, instant yeast, salt, brown sugar, brown rice and honey.  Stir to distribute dry ingredients.
Add soaker from day one and buttermilk.  Mix on low speed with dough hook for 4 minutes to form wet, course dough.  Switch to medium low speed and continue mixing for another 4 minutes, adjusting flour or water as needed, to make supple, tacky dough.
Sprinkle a little bread flour on work surface and transfer dough to floured surface.
Knead dough by hand for an additional minute or as needed.  Dough should feel soft and supple but not sticky and should have a nice sheen.  Internal temperature of dough should be between 77 and 81.
Form the dough into a ball and place in lightly oiled bowl.  Set dough aside for 5 minutes and wipe down work surface.
Wipe clean work surface with about 1/2 teaspoon of vegetable oil to make an oil slick.  Transfer dough to to the oil slick and perform one stretch and fold.  Dough should firm up slightly but still feel supple,
Form dough back into a ball and return to bowl.  Repeat stretch and fold after 5 minutes, and then once more after another 5 minutes for a total of three.
After final fold, form dough into ball and return to bowl, cover and let ferment at room temperature for about 2 hours or until doubled in size.
After doubled in size, divide into two and place in loaf pans prepared with spray.
Brush surface with egg white wash and garnish tops of loaves generously with poppy seeds.  Mist top of loaves lightly with spray oil, cover loosely with plastic wrap and proof at room temperature for about 90 minutes, or until grown about 1 1/2 times in size, cresting over loaf pans.
Place loaves in a preheated oven at 350.
Bake until loaves are golden brown on tops and bottoms, about 45 minutes.  The internal temperature of bread should be about 190.
Transfer loaves to a cooling rack and cool for at least one hour before serving.
Scalloped Potatoes and Pork Chops
Category: main-dish
By JOCE

This is my favorite recipe and has been since childhood.  I especially love the potatoes!

Ingredients:
5  potatoes, peeled and thinly sliced
1  onion, quartered then sliced
2 ½ cups Cheddar cheese, shredded
1 cup milk
3 tablespoons butter
salt and pepper to taste
5  pork chops

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently.  Cover the potatoes and onions with cheese.  Fill dish with milk halfway.  Place butter in several places on top of the cheese.  Place the pork chops on top.  Salt and pepper to taste.  Bake 60 minutes or until potatoes are tender.  Turn pork chops over halfway through cooking.

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

Calories: 566.8
Fat: 33 g
Saturated fat: 19.3 g
Carbohydrates: 35.1 g
Sugars: 6 g
Dietary fiber: 2.4 g
Protein: 32.5 g
Cholesterol: 118.6 mg
Sodium: 448.3 mg
Dee's Horchata  Milkshake


Ingredients:
rice, sugar, vanilla, cinnamon, nutmeg

Directions:
Blend rice milk, almonds, rice if using, sugar, vanilla, cinnamon and nutmeg for 1 minute.
Add ice; blend until mixed.
Soft and Scrumptious Ginger Cookies


Ingredients:
all-purpose flour, ground ginger, baking soda, ground cinnamon, ground cloves, ground nutmeg, vanilla, salt, butter, white sugar, egg, water, molasses, sugar

Directions:
Preheat oven to 350 degrees.
In a large bowl cream the cup of sugar and the butter until soft and fluffy.
Add egg.
Gradually, add water, vanilla and molasses,.
Set aside.
Sift together the flour, soda and spices.
Add drys to wets.
Mix until moist.
Shape dough into 1 to 1 1/2 inch balls.
Place 2 inches apart on an ungreased cookie sheet.
Sprinkle with sugar.
Slightly flatten.
Bake 8-10 minutes (cooking time may vary by oven - so check often].
Allow cookies to cool a bit before removing them from the sheet - 5 minutes usually does it.
Store in an airtight container to keep softness.
Serve and enjoy!
Mom's Chocolate Meringue Pie
Category: desserts
By Mary Ann Benzon

This pie features a homemade chocolate custard, and is topped with meringue.

Ingredients:
¾ cup white sugar
5 tablespoons unsweetened cocoa powder
3 tablespoons cornstarch
¼ teaspoon salt
2 cups milk
3  egg yolks, beaten
1 teaspoon vanilla extract
1 (9 inch) pie crust, baked
3  egg whites
¼ teaspoon cream of tartar
6 tablespoons white sugar

Directions:
Mix together sugar, cocoa, corn starch and salt in a medium saucepan.   Gradually mix in milk.  Cook and stir over medium high heat until thickened and bubbly.  Reduce heat to medium low; cook and stir 2 minutes more.  Remove pan from heat.  Stir about one cup of the hot filling into the egg yolks; mix back into the custard.  Return saucepan to heat, and bring to a gentle boil.  Cook and stir for 2 minutes.  Remove from the heat, and stir in vanilla.  Pour hot filing into crust. In a clean bowl, beat egg whites with cream of tartar until soft peaks form.  Gradually beat in sugar, and continue to beat until stiff and glossy.  Spread evenly over hot filling, sealing meringue to crust. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.

Yields: 1 - 9 inch pie

Calories: 267
Fat: 8.5 g
Saturated fat: 3.3 g
Carbohydrates: 43.8 g
Sugars: 31.9 g
Dietary fiber: 1.3 g
Protein: 5.7 g
Cholesterol: 81.7 mg
Sodium: 224.4 mg
Pumpkin Spice Cookies With a Vanilla Glaze


Ingredients:
flour, pumpkin pie spice, baking powder, baking soda, salt, butter, sugar, canned pumpkin, eggs, vanilla extract, walnuts, powdered sugar, milk, vanilla extract

Directions:
Preheat oven to 375°F.
Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a medium sized bowl.
Beat butter and sugar until creamy. Beat in canned pumpkin, eggs and vanilla.
Gradually beat in flour mixture.
Stir in chocolate chips and nuts.
Drop rounded tablespoons onto greased cookie sheets.
Bake for 15-20 minutes or until lightly browned on edges.
Let sit for a few minutes then cool on a wire rack.
Drizzle with Vanilla Glaze when cookies are completely cooled.
Vanilla Glaze: Combine all ingredients in a small bowl.  Add less or more milk depending on the consistency you want.
Beef Jerky Biltong Flavouring


Ingredients:
beef, black pepper, table salt, brown sugar, vinegar

Directions:
Mix the Pepper, coriander, salt and brown sugar together thoroughly.
Slice the meat into 1 cm thick slices about an inch wide.
Place a layer of meat in a plastic container and sprinkle lightly with the vinegar.
Sprinkle the spices over the top of the meat without completely drowning it.
Place another layer of meat on top of the first and repeat the vinegar and spices steps until all the meat is used up.
Leave in the fridge for 3 hours
Remove and mix it all up thoroughly so that all the spices are evenly spread through the meat.
Drain any excess fluids from the container and return to the fridge for a further three hours. The longer it stays in the fridge the stronger the spice flavours become.
Remove and place in your dehydrator until dried to your satisfaction. (12 to 24 hours in my dehydrator].
Eat and enjoy.
Chicken Stew With Onion Dumplings


Ingredients:
flour, salt, olive oil, celery, onion, boneless skinless chicken thighs, fat free chicken broth, water, skim milk, scallions, baking powder, dry mustard, all-purpose flour

Directions:
In a small bowl whisk together the flour, evaporated milk, hot sauce and salt until well blended.  Reserve.
In a large non-stick skillet, heat 1 teaspoon of oil over medium heat. Add the celery, onions and carrots. Cook for 8 minutes until the vegetables soften.  Add the chicken and Italian seasoning and cook 4-5 minutes until the chicken is opaque.
Add the broth and water and bring to a simmer.  Whisk the milk and flour mix one last time and stir into the skillet. Let the pan return to a simmer and cook an additional 3 minutes until the liquid is somewhat thickened.
Add peas.
Meanwhile, in a medum bowl mix together the tablespoon of oil, skim milk and scallions together.  Stir in 1 cup flour breadcrumbs, baking powder and mustard.
With a large spoon, drop the dough by spoonfuls (12 in all] onto the top of the simmering stew. If possible oplace the dumplings 1 inch apart. Cover and cook for 8 minutes.  Resist the urge to lift the lid as that toughens the dumplings.
Make-Ahead Sour Cream Coffee Cake
Category: desserts
By It's A New Day

Easy to put together the night before, then pop in the oven in the morning for a hot, delicious coffee cake.

Ingredients:
¾ cup butter, softened
1 cup white sugar
2  eggs
1 (8 ounce) carton sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¾ cup packed brown sugar
½ cup chopped pecans
1 teaspoon ground cinnamon

Directions:
Grease and flour a 9x13-inch baking pan. Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs and sour cream into butter mixture until smooth. Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter. Pour the batter into the prepared baking dish. Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter. Cover the baking dish with plastic wrap and chill 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Prep time: 15 mins
Cook time: 35 mins
Total time: 8 hrs 50 mins
Yields: 1 9x13-inch coffee cake

Calories: 304
Fat: 15.9 g
Saturated fat: 8.3 g
Carbohydrates: 38.3 g
Sugars: 24.3 g
Dietary fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 55.9 mg
Sodium: 271.6 mg
British Date and Walnut Loaf Cake
Category: desserts
By wakeylass

This is an easy recipe to follow and it's great for any occasion. It's a very moist loaf cake, ideally cut into slices and buttered. It keeps very well in an airtight container - it usually doesn't last longer than a day in my house before it's all gone! [Recipe originally submitted to Allrecipes.co.uk]

Ingredients:
4 ounces pitted chopped dates
2 ounces margarine
1 cup boiling water
1 teaspoon baking soda
8 ounces self-rising flour
6 ounces brown sugar
2 ounces chopped walnuts
1  egg, beaten

Directions:
Place dates and margarine in a bowl with boiling water and baking soda. Gently mix with a wooden spoon until margarine has melted and dates are plumped up. Let cool to room temperature, at least 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Line a 2-pound loaf pan with parchment paper. Combine flour, brown sugar, and walnuts in a separate bowl. Add to bowl with the date mixture. Mix well with a wooden spoon. Add egg and mix in. Spoon mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Let cool on a wire rack.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 40 mins
Yields: 1 large loaf

Calories: 324
Fat: 11.2 g
Saturated fat: 1.7 g
Carbohydrates: 53 g
Sugars: 29.6 g
Dietary fiber: 2.4 g
Protein: 5.1 g
Cholesterol: 23.3 mg
Sodium: 594.9 mg
Chipped Beef Casserole


Ingredients:
milk, cheese, hard-boiled eggs, onions, macaroni

Directions:
Chop beef and cover with boiling water., Let stand 5 min and drain., Mix together all ingredients EXCEPT Eggs., Add eggs and stir gently., Turn into 1 1/2 qt greased casserole dish., Cover and store in refrigerator overnight, Bake uncovered at 350 for one hour.
Instant Pot® Crispy Chicken Carnitas
Category: world-cuisine
By Margo

Chicken carnitas made in the pressure cooker are quick and easy! We crisp them up in the broiler, and they are perfect to meal-prep and enjoy for the week! Serve with tortillas, diced onions, chopped cilantro, sauteed cabbage, lime wedges, and anything else you like!

Ingredients:
1 tablespoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
1 pinch salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 pounds skinless, boneless chicken breast halves
5 cloves garlic, pressed
1  yellow onion, quartered
¼ cup lime juice
¼ cup chicken broth
½ bunch cilantro
1  chipotle pepper in adobo sauce, or more to taste
1  orange, zested and juiced
1  bay leaf
½ cup mayonnaise
1 tablespoon milk
1  chipotle pepper in adobo sauce, or more to taste
1 pinch salt
1 pinch garlic powder

Directions:
Combine cumin, chili powder, oregano, salt, and pepper in a bowl. Sprinkle over chicken breasts on both sides. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon olive oil and sear chicken breasts, 1 to 2 minutes per side, working in batches so chicken sears rather than steams. Transfer chicken to a plate. Add garlic and onion to the hot cooker; cook and stir until browned evenly on all sides, about 2 minutes. Return chicken to the pressure cooker along with lime juice, chicken broth, cilantro, chipotle pepper with 1 tablespoon adobo sauce, orange zest and juice, and bay leaf. Close and lock the lid. Set timer for 8 to 10 minutes, depending on size of chicken breasts. Meanwhile, combine mayonnaise, milk, chipotle pepper and 1 tablespoon adobo sauce, salt, and garlic powder to an electric blender. Blend chipotle sauce until smooth. Release pressure from the cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Transfer chicken breasts to a clean surface and reserve cooking liquid. Shred chicken meat using 2 forks. Place in a large bowl and drizzle 1/4 cup cooking liquid over chicken; toss to coat. Drizzle 1 tablespoon oil over the surface of a baking sheet. Add chicken to the sheet and drizzle remaining 1 tablespoon oil on top. Stir to coat evenly. Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid and rotate the pan for even broiling. Continue broiling until crispy, 5 to 7 minutes more. Serve with chipotle sauce.

Prep time: 25 mins
Cook time: 25 mins
Total time: 1 hr
Yields: 10 servings

Calories: 235.8
Fat: 15.3 g
Saturated fat: 2.5 g
Carbohydrates: 4.7 g
Sugars: 1.6 g
Dietary fiber: 0.8 g
Protein: 19.6 g
Cholesterol: 56.1 mg
Sodium: 185.9 mg
Greek Turkey Burgers


Ingredients:
turkey, turkey breast, dried parsley, garlic, cinnamon, nutmeg, salt, pepper, fat free sour cream, cucumber, feta cheese

Directions:
Prepare charcoal grill for direct heat cooking.
Remove cooking rack from  grill and spray with non-stick cooking spray.
In medium bowl combine  turkey, olives, parsley, garlic, cinnamon, nutmeg, salt and pepper.
Evenly  distribute mixture into four burgers (approximately 4 1/2 inches in  diameter]. Grill burgers 2 to 3 minutes per side until meat thermometer  registers 160 to 165 degrees F.
and meat is no longer pink in center.
To  serve, spread 1 tablespoon sour cream on pita.
Place cooked burger on  bottom half of pita and top evenly with cucumber and 1 tablespoon Feta  cheese. Fold over top half of pita and serve.
Cherry Tomato & Caper Spaghetti


Ingredients:
spaghetti, olive oil, garlic clove, red chili pepper, cherry tomatoes, capers, parmesan cheese

Directions:
Boil the spaghetti. Meanwhile, heat the oil in a small non-stick pan, add the garlic and fry, stirring all the time, until golden.
Add the chili, tomatoes and capers and fry for a further 3-4 mins until the tomatoes start to break down.
Add 2 tbsp of the pasta cooking water to the tomatoes, then drain the pasta and return to the pan.
Pour in the tomato sauce and toss everything together well.
Serve as it is or sprinkled with freshly grated Parmesan.
Celery Soup Amandine


Ingredients:
celery, butter, salt, fresh ground black pepper, parsley, milk

Directions:
Wash and chop the celery, removing any tough stringy parts.
Melt the butter in a heavy-based saucepan, shaking the pan occasionally. Season and pour on the chicken stock. Add the parsley.
Bring to simmering point, cover and simmer for 20 minutes or until celery is quite tender.
Add the milk. Use a a hand blender to purée.
Sieve afterwards to remove any fibres.
Heat a heavy-based frying pan for minute over moderate heat. Pop in the flaked almonds and toast them for about a minute until brown, shaking the pan to keep them turning.
Return soup to the saucepan and reheat gently. Pour into soup bowls and dribble a spoonful of cream into each one. Garnish with the browned almonds.