xiaoxl/recipe_data huggingface dataset:
Greek "baklava" Walnut Honey-Glazed Cake


Ingredients:
all-purpose flour, baking powder, salt, cinnamon, orange zest, butter, sugar, eggs, vanilla, milk, walnuts, white sugar, honey, water, lemon juice

Directions:
Preheat oven to 350 degrees F (second-lowest oven rack].
Butter a 9-inch square glass baking pan.
In a bowl combine flour with baking powder, salt, cinnamon and orange zest; set aside.
In a large bowl cream butter together with 1 cup sugar until fluffy (about 3-4 minutes, no sugar granules should remain].
Add in eggs and vanilla and beat well to combine.
Add in flour mixture alternately with milk mixing until just combined.
Stir in walnuts.
Transfer to prepared baking pan.
Bake for about 40-45 minutes or until cake tests done.
Cool for about 20 minutes then slice into diamond shapes.
Drizzle the honey glaze over the slices.
For the honey glaze; in a saucepan combine honey, 1 cup sugar and water; bring to a boil, reduce heat and simmer for 5 minutes stirring with a wooden spoon.
Add in lemon juice and continue to boil for 2 minutes.
Drizzle over cake.
Cranberry-Pumpkin Bread Pudding


Ingredients:
milk, granulated sugar, eggs, vanilla extract, ground cinnamon, ground cloves, ground nutmeg, pumpkin pie filling, fresh cranberries

Directions:
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary].
Bake for about 1 hour, or until pudding is set.
Serve warm.
Cheesy Frittata - South Beach


Ingredients:
onion, red bell pepper, zucchini, plum tomatoes, fresh basil, ground black pepper, low fat cottage cheese, 1% low-fat milk, lowfat mozzarella cheese

Directions:
Cook turkey bacon per directions on package until crisp.  Set aside.  Crumble when cool.
Coat an ovenproof 10" skillet with cooking spray.  Melt the spread in the skillet.  Add the onion, bell pepper, and zucchini, and saute over medium-low heat until the vegetables are tender, 2 - 3 minutes.
Add the tomatoes, basil, and black pepper to the skillet and stir to combine.  Cook until the flavors are blended, 2 - 3 minutes, and remove from the heat.
Preheat the broiler.
In a blender, combine the egg substitute, cottage cheese, and milk and process until smooth.
Pour the egg mixture over the vegetables and return to the heat source.  Sprinkle the crumbled turkey bacon over the top.  Cover and cook on medium-low heat until the bottom is set and the top is still slightly wet.
Transfer the skillet to the broiler and broil until the top is set - 2-3 minutes.
Sprinkle with the cheese and broil until the cheese melts.
Serve while hot.
Grandma's Chocolate Zucchini Bread
Category: bread
By hawleywood

This super easy zucchini bread is so moist and chocolaty that it's easy to forget zucchini is in it! My husband even loves it and he's never been a fan of zucchini!

Ingredients:
2 ½ cups all-purpose flour
4 tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon baking powder
1 ¾ cups white sugar
½ cup butter, softened
½ cup vegetable oil
1 teaspoon vanilla extract
3  eggs
1 (12 ounce) package semisweet chocolate chips
2 cups grated unpeeled zucchini
1 cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans. Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside. Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don't overcook.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 2 loaves

Calories: 291
Fat: 16.7 g
Saturated fat: 6.2 g
Carbohydrates: 35 g
Sugars: 22.6 g
Dietary fiber: 2 g
Protein: 3.8 g
Cholesterol: 33.4 mg
Sodium: 193.5 mg
Lime  Ginger Butter


Ingredients:
butter, lime zest, ground ginger, salt, pepper

Directions:
Stir all ingredients together in a small bowl until smooth. Shape into a cylinder 2 1/2" wide, and wrap in plastic wrap or foil.
Put in refrigerator until firm, about 1 hour. Enjoy!
Makes 5 tbls.
Chocolate Walnut Biscotti


Ingredients:
granulated sugar, all-purpose flour, baking soda, salt, eggs, vanilla extract, walnuts

Directions:
Preheat oven to 300°F  Line a large baking sheet with parchment paper (waxed paper will not work, it will smoke.].
In a food processor fitted with the metal blade, combine the chocolate and sugar and grind until the chocolate is very fine. Set aside.
In a bowl, sift together the flour, cocoa powder, baking soda and salt. Set aside.
In a mixing bowl combine the eggs and the vanilla. Beat at medium speed to blend.
Reduce the speed to low, add the chocolate and flour mixtures and mix until a stiff dough forms, adding the walnuts when about half mixed.
Transfer the dough to a floured surface and gather it together.  Divide in half. Form each half into a log 12 inches long. (Give the logs plenty of space on both sides as the width of the logs doubles during baking.].
Carefully transfer the logs to the prepared baking sheet, spacing them evenly.
Pat to even up the shapes.  Bake until almost firm to the touch, about 50 minutes. (I have found that 40 minutes was sufficient].
Let cool for 10 minutes. (Do not let it cool for longer as the logs will become brittle and more difficult to slice without breaking.].
Leave the oven set at 300°F.
Using a spatula, transfer the logs to a work surface. Using a serrated knife, cut on the diagonal into slices 1/2 to 3/4 inch thick. Return the slices cut side down to the baking sheet.
Bake for 25 minutes. (I baked mine 15 minutes and the biscotti were very crispy].
Turn the slices over and bake until crispy and dry, about 25 minutes longer. (Again, I found 15 minutes to be good].
Transfer the cookies to wire racks to cool.
Store in an airtight container at room temperature for up to 1 month.
Air Fryer Cinnamon-Sugar Doughnuts
Category: bread
By Yoly

If you have been looking for a healthier way of making doughnuts, this recipe is for you. Air-fried and dusted in cinnamon-sugar or dipped in a glaze--all the flavors are there, but the calories of frying are not!

Ingredients:
¼ cup butter, melted
½ cup white sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg  (Optional)
1 (16.3 ounce) package refrigerated flaky biscuit dough (such as Pillsbury™ Grands!™ Flaky Layers)

Directions:
Place melted butter in a bowl. Combine white sugar, brown sugar, cinnamon and nutmeg in a second bowl. Separate biscuit dough into individual biscuits and cut out the centers using a biscuit cutter (or the bottom of a piping tip) to create a doughnut shape. Place doughnuts in the air fryer basket. Air fry at 350 degrees F (175 degrees C) until golden brown, 4 to 6 minutes. Flip doughnuts and cook an additional 1 to 3 minutes. Remove doughnuts from air fryer. Dip each doughnut into melted butter (making sure to coat top, bottom, and sides), followed by sugar-cinnamon mixture until completed coated. Serve immediately.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 8 doughnuts

Calories: 310.3
Fat: 13.6 g
Saturated fat: 5.7 g
Carbohydrates: 44.2 g
Sugars: 23.4 g
Dietary fiber: 0.6 g
Protein: 3.9 g
Cholesterol: 15.8 mg
Sodium: 612.8 mg
Chicken Farfalle Casserole


Ingredients:
water, salt, black pepper, olive oil, butter, margarine, white flour, cream cheese, sour cream, salt, black pepper, frozen chopped spinach, parmesan cheese, portabella mushrooms, yellow onions, cashew pieces, parmesan cheese, cashew pieces, sweet paprika

Directions:
Cream the cream cheese and the sour cream together in a bowl and set aside.
In a large bowl blend the 2 cups of nonfat powdered milk with the 3 ½ cups of water.
Add the envelope of Knorr Vegetable soup mix, the 1 teaspoon of salt and the 1 teaspoon of pepper to the milk and set aside.
It is important to allow the dry soup mix time to reconstitute a little while you are preparing the other ingredients.
Heat the Olive Oil and 4 Tablespoons of the butter or margarine in a large skillet or wok.
Sauté the mushrooms & onions in this with the ½ teaspoons of salt and pepper until the mushrooms are slightly browned.
Remove the mushrooms & onions from the pan with a slotted spoon and drain them on a plate lined with several layers of paper towels.
Add the other 4 Tablespoons of butter or margarine to the drippings of the pan.
When melted, stir in the 3 Tablespoons of white flour and stir while cooking for about 1 minute.
Turn down the heat to medium low.
Slowly add the milk/soup mixture and the parmesan cheese to the butter/flour mixture in the pan, stirring while simmering until the mixture starts to thicken to about a medium thin sauce.
Turn off the heat and let sauce cool slightly.
Add a small amount of the hot sauce to the cream cheese/sour cream mixture stirring well.
Add all the cream cheese/sour cream mixture to the hot sauce and blend well.
Add the mushrooms & onions to the sauce and blend.
Add the spinach, chicken and cashews to the sauce.
Turn the burner on very low to keep warm while cooking the pasta.
Cook the Farfelle Pasta for about 13 minutes in about 2 quarts of hot boiling water.
Drain the pasta and then add the hot pasta to the hot vegetable sauce.
Pour all of the ingredients into a greased 13 x 9 baking dish/pan.
Mix the topping ingredients together in a small bowl.
Sprinkle the topping evenly over the casserole.
Bake 350 degrees for 20 minutes.
Serve & enjoy.
Avocado Serrano Ham White Cheddar Cheese Breakfast Sandwich


Ingredients:
Hellmann's mayonnaise, parsley, thyme, marjoram, garlic powder, fine sea salt, white pepper, red-leaf lettuce, serrano ham, unsalted butter, jumbo eggs, Hass avocadoes, black raspberries

Directions:
In a bowl whisk mayonnaise, fresh herbs, garlic powder, salt and white pepper.
Toast bread, spread herbal mayonnaise, add lettuce, cheese, Maui onion and ham.
In a bowl whisk 1-egg, season with salt and white pepper. In a non-stick skillet melt 1-teaspoon unsalted butter fry eggs one at a time.
Place fried egg on sandwich, sliced tomato, avocado, lettuce and cover sandwich. Slice sandwich in half and place on a serving plate.
Garnish plates with fresh fruit.
Peas and Prosciutto


Ingredients:
olive oil, shallots, garlic cloves, prosciutto, fresh Italian parsley

Directions:
Heat the oil in a heavy large skillet over medium-low heat.
Add the shallots, garlic, salt and pepper, and saute until tender, about 1 minute.  Add the peas and saute until heated through, about 5 minutes.
Stir in the prosciutto and cook for 1 to 2 minutes.
Add the parsley and remove from the heat.  Season, to taste, with salt and pepper, and serve.
Two-Layer Key Lime Pie


Ingredients:
granola cereal, graham cracker crumbs, unsalted butter, sugar, sweetened condensed milk, fresh lime juice, cream cheese, sweetened condensed milk, fresh lime juice, sugar, vanilla extract, Cool Whip

Directions:
Preheat oven to 350.
Using on/off turns, blend granola in a food processor until coarsely ground.
Transfer granola into a mixing bowl.
Add cracker crumbs, melted butter, and sugar.
Press the mixture into a 9-inch diameter deep dish glass pie plate.
Bake for 8 minutes, or until crust is golden brown.
Remove from oven and let cool completely.
Turn the oven down to 300.
Meanwhile, whisk condensed milk, lime juice and egg yolks in a bowl to blend.
Pour into the pie crust.
Bake about 25 minutes, or until the mixture is set.
Cool to room temperature.
With an electric mixer, beat cream cheese, condensed milk, lime juice, sugar and vanilla in a large mixing bowl.
Pour over the cooled baked layer.
With a butter knife, spread evenly and smooth out the top.
Cover and refrigerate until firm, at least 4 hours.
Top with sweetened whipped cream or Cool Whip, if desired.
Rosemary Oregano Chicken


Ingredients:
chicken thighs, lemon juice, olive oil, dried oregano, dried rosemary, garlic powder, black pepper

Directions:
Heat oven to 400 degrees.  In a large bowl, whisk together the olive oil, lemon juice, oregano, rosemary, garlic powder and pepper.
Add chicken and turn to coat.  Let stand for 10 minutes.
Pour chicken and marinade into a large baking pan.
Bake at 400 degrees for one hour or until chicken is nicely browned and juices run clear.
For this recipe, boneless chicken breasts can also be substituted.  Cut the baking time to 30-35 minutes.
Grilled Pizza


Ingredients:
mozzarella cheese, olive oil

Directions:
Divide dough into 4 balls.
Roll dough and brush with olive oil on each side, place on cookie sheet to carry outside.
Heat grill to medium high and brush grill with oil.
Place dough directly on grill, flip when bubbled on top and bottom is browned.
Once flipped, grill the second side until the dough stiffens but doesn't brown.
Top well browned side with toppings and place back on a low grill until cheese is melted.
I vary my toppings depending on what my crowd likes.  I try not to use watery toppings and I saute my veggies first as they won't have time to cook on the grill.
Another variation is to rub the grilled dough with a fresh garlic clove, brush with oil and add parm and fresh herbs - this is a great flatbread and it tastes great with bruschetta topping!
Brown Butter Sauteed Green Beans


Ingredients:
green beans, butter, garlic powder, onion powder, salt, black pepper

Directions:
To steam green beans:  In a large non-stick skillet, bring 1/2 inch salted water to a boil.  Add green beans, cover and steam for 5-7 minutes or until crisp-tender and water has evaporated.
Using a colander, strain water off green beans.  Set aside.
Drain any remaining water from skillet and place over medium heat.  Add butter to pan, melt until frothy and watch the pan carefully until the butter begins to brown.  Remove from heat and stir in seasonings.  Return pan to heat, return green beans to pan, toss in butter mixture and serve immediately.
Creamy Chicken Pesto Pasta


Ingredients:
pasta, boneless chicken breasts, olive oil, butter, sun-dried tomatoes, garlic powder, butter, heavy cream, parmesan cheese, basil pesto, parmesan cheese

Directions:
Cook pasta according to package. Drain and set aside.
In large skillet, melt 2 tablespoons butter and the olive oil over medium heat.
Brown chicken breasts on both sides until nicely golden and cooked through, about 8-9 minutes each side. Remove from pan and cut into 1/2 pieces.
Pour out drippings from pan but don't wipe the pan out. In the same pan, melt 1/4 cup butter on medium heat. Add the garlic and sun-dried tomatoes. Sauté for 2 minutes. Stir in heavy cream and dash of white pepper. Cook 5-6 minutes, stirring frequently. Slowly stir in the parmesan cheese into a creamy mixture, stirring constantly. Stir in the pesto sauce and cook for about 5 minutes, until thickened. Stir in the chicken pieces for about 3 minutes.
Serve with breadsticks.
Serve chicken and sauce over the hot noodles.
Garnish with parmesan cheese and fresh ground black pepper (optional].
Roasted Strawberries With Wine & Balsamic Vinegar Sauce


Ingredients:
butter, vanilla, fresh strawberries, brown sugar, dry red wine, butter, vanilla ice cream

Directions:
preheat oven to 400°F.
Add 2 Tbsp butter to oven safe skillet and melt in oven.  Add Vanilla to butter to butter and combine.
Place strawberries, cut side down in skillet andsprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft. Remove pan from oven.
With a slotted spoon, remove berries from pan and set aside to let cool.
Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.
Remove from heat and whisk in chilled butter.
To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.
X-Rated French Kiss


Ingredients:
vodka, Chambord raspberry liquor

Directions:
Combine in a shaker of ice and shake.
Pour in martini glass.
Drizzle Chambord down sides of glass.
Enjoy!  ;].
Art's Chili


Ingredients:
yellow onion, chili beans, diced tomatoes, tomato sauce, tomato paste, chili powder, cumin, sugar

Directions:
Brown ground chuck with onions until completely brown and cooked., Add all other ingredients., Stir well and simmer for about 20-30 minutes until heated through.
Crispy Chicken Fingers


Ingredients:
self rising flour, salt, fresh ground black pepper, cayenne pepper, garlic powder, egg, buttermilk, boneless skinless chicken breast

Directions:
In a medium bowl, mix dry ingredients.
In a medium bowl beat egg and buttermilk.
Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
In a large skillet, heat oil over medium heat.  Add chicken; cook uncovered for 5 minutes.  Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.
Spaghetti in Olive Oil and Garlic


Ingredients:
extra virgin olive oil, garlic cloves, salt, spaghetti, fresh flat-leaf parsley, crushed red pepper flakes

Directions:
Set a covered large pot of water over high heat.
Place the oil and garlic in a microwaveable dish. Cover with waxed paper. Microwave on high for about 2 minutes, or until sizzling.
Remove and set aside.
When the water boils, add the salt and spaghetti.
Stir, cover the pot, and return to the boil.
Uncover and boil, stirring occasionally, about 10 minutes, or until al dente.
Reserve 1/2 cup of the cooking water.
Drain the spaghetti and return to the pot.
Drizzle with the garlic oil.
Toss to coat.
Add the parsley and some of the cooking water to moisten.
Toss.
Serve with crushed red pepper for seasoning at the table or add before serving, to taste.
Fried Green Tomato Sandwich
Category: main-dish
By JUMAHA

My favorite way to eat fried green tomatoes! They're layered with red tomatoes and pepperjack cheese between 2 slices of bread, and then grilled to ooey-gooey, cheesy, crunchy perfection.

Ingredients:
6 (1/4 inch thick) slices green tomato
1  egg, beaten
1 cup yellow cornmeal
¼ cup cooking oil
2 tablespoons butter
4 slices  sourdough bread
6 (1/4 inch thick) slices red tomato
2 slices pepperjack cheese
2 tablespoons pickled jalapeno slices

Directions:
Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess.  Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels. Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 2 sandwiches

Calories: 858.6
Fat: 47.9 g
Saturated fat: 15.2 g
Carbohydrates: 90.4 g
Sugars: 6.6 g
Dietary fiber: 5.8 g
Protein: 18.1 g
Cholesterol: 127.6 mg
Sodium: 739.3 mg
Dark Chocolate Walnut Cookies


Ingredients:
unsalted butter, dark chocolate, granulated sugar, egg, cocoa powder, vanilla, salt, baking powder, flour, walnuts

Directions:
Preheat oven to 350°F. Line a baking tray with parchment paper.
Put butter and dark chocolate the top portion of a double boiler over barely simmering water. Melt, stirring occaisionally, until smooth and combined. Carefully take off the heat and cool slightly, stirring every once in a while to prevent the mixture from hardening. It will thicken up slightly, so work quickly.
In a separate bowl, beat egg, cocoa powder, and sugar for 3 minutes on a high speed. The mixture will thicken up slightly and become ribbony when you raise your mixer. Add the chocolate mixture in two parts, mixing well after each one. Add vanilla, salt, and baking powder. Mix until just combined. Add flour, and again mix until just combined; don't overmix the batter. Gently fold in walnuts.
Using an ice cream scoop or a measuring spoon and a teaspoon, drop tablespoons of batter onto the cookie sheet. You'll probably get about 12 out of this mixture. Bake for 15-20 minutes. Transfer onto a wire rack to cool.
Summer Fresh Sesame Broccoli from Martha Stewart


Ingredients:
broccoli florets, olive oil, soy sauce, lemon juice, sesame seeds

Directions:
Preheat oven to 450*.
Spread florets on baking sheet, drizzle oil over and toss to spread evenly.
Roast for 20 minutes (browned].
Toss broccoli with remaining ingredients.
HOW TO TOAST SESAME SEEDS:   place seeds in a metal pie plate, placed in oven with broccoli OR toast in a frying pan on the stove top.  Watch carefully as they can burn mighty quick and don't taste a bit good like that!
ALTERNATIVES:   Toast some slivered almonds with the sesame seeds and add 2-3 T. with the seeds.  Yumm-a-licious!
Large Batch Pie Crust


Ingredients:
flour, brown sugar, salt, water

Directions:
In a large bowl, mix together with hands, flour, brown sugar and salt., Cut in crisco., Add the water 1 cup at a time, mixing with hands between each cup., Pat into 9 ounce patties., Place in freezer bags and freeze until needed., To use:., Microwave each frozen patty on high 20 seconds, turn over and repeat., Roll out dough between lightly floured waxed paper.
Almond Joy Cream Soda


Ingredients:
character(0]

Directions:
Pour syrups and soda into glass., Add cream and stir., Top with whipped cream and almonds.
Confetti Corn


Ingredients:
bacon, corn kernels, onion, red bell pepper, green pepper, half-and-half cream, cream cheese, salt, pepper, sugar

Directions:
Fry the bacon in a large skillet until crisp.
Remove with slotted spoon to drain on paper towels.
Set aside.
Reserve 2 T.
of the bacon drippings in the pan.
Cook the corn, bell peppers and onion in the skillet over medium-high heat until tender, 5-6 minutes.
Add cream cheese and half-n-half, stirring over low heat, until cream cheese melts.
Add the salt and pepper, and sugar.
Top with the crisp bacon, and serve.
Easy Cheesy Brunch Bake


Ingredients:
eggs, sour cream, pork sausage, onion, tomatoes, cheddar cheese, monterey jack cheese, mozzarella cheese

Directions:
Preheat oven to 400 degrees. Beat eggs with sour creamd until well blended.
Pour into buttered 13 x 9 inch baking dish.
Bake 10 minutes or until egg mixture is softly set.
Meanwhile, cook sausage, mushrooms and onions in large skillet until sausage is cooked through, stirring occasionally to break sausage apart.  Drain.
Reduce oven temp to 325 degrees.  Spoon tomatoes over egg mixture, add sausage mixture, and top with shredded cheeses.
Bake an additional  30 minutes or until egg mixture is completely set in the middle.