xiaoxl/recipe_data huggingface dataset:
A1b Bacon Burger Bites on White Polenta Cakes #A1


Ingredients:
milk, water, cayenne pepper, salt, polenta, extra virgin olive oil, bacon, brown sugar, ground turkey, cracked black pepper, sharp cheddar cheese

Directions:
FOR POLENTA CAKES:
Combine milk, water, cayenne and salt in a saucepan over low heat and bring to a boil.
Using a whisk, add the polenta. Once the polenta is combined, switch to a wooden spoon and stir frequently until the polenta has become thick and smooth. Stir in the goat cheese. Keep stirring until all the goat cheese is melted and blended in to the polenta.
Line a 9x13 pan with plastic wrap. Pour the polenta into the pan, cover with more plastic wrap and smooth the surface. Chill in the refrigerator overnight.
When ready to use, remove the polenta from the pan. Using a cookie cutter approximately the same size as the burgers (I used a shot glass], cut 16 polenta cake rounds. add about 1 tablespoon of olive oil to a sauté pan over medium heat, and cook the polenta cakes on both sides until golden brown.
FOR BURGERS:
Pre-heat the oven to 400 degrees.
Put brown sugar in a shallow bowl or pie plate. Coat the bacon liberally on both sides with the brown sugar. Place bacon on a parchment lined baking sheet and cook in the oven 20 minutes or until bacon is crisp. When the bacon is cool enough to touch, crumble it and set it aside.
Add any leftover brown sugar to a bowl with the ground turkey, A1 sauce, and black pepper. Gently mix until all the ingredients are combined.
Form the turkey mixture into 16 balls, roughly the same size. Flatten the balls into mini burger shapes. Poke each burger a few times with a toothpick. (This releases air and ensures the burgers don't shrink too much].
Pre-heat a non-stickskillet over medium-high heat. Cook the burgers in two batches, 2 minutes per side. During the last 30 seconds, place 1 cheddar cheese square on each burger and put a lid on the pan (to melt the cheese].
Place 1 burger on each polenta cake and top with some crumbled bacon. Serve hot.
Panna Cotta (Coffee/Vanilla Flavoured)


Ingredients:
sugar, instant coffee, dark rum, gelatin, cocoa powder, coffee beans

Directions:
First, soak the gelatine leaves in a small bowl filled with cold water and set aside.
Next, pour the cream into a small pan and turn the heat on (gentle heat] add the vanilla powder/extract.
Add the sugar, coffee and rum.
Stir gently for a few minutes until the cream gets close to the simmer point (avoid boiling the cream].
If you have a thermometer, check that the cream reaches 90ºC and, at that point, remove the pan from the heat.
Now, squeeze the gelatine leaves and add then to the pan.
Stir for a couple of minutes or until the gelatine is completely dissolved and strain the cream into a jug.
Now, pour the cream into the glasses (or fill 4 glasses half way] and put the glasses in the fridge for about 4-6 hours so that the panna cotta has time to set.
Finally, when you want to eat your panna cotta, I suggest you dust it with some cocoa powder and that's it.
Enjoy it!
*Note: the sachet I used contained about ½ g of vanilla extract in powder, however you can use vanilla extract in liquid form (just a few drops] or infuse a small vanilla pod.
Shrimp Cocktail Spread


Ingredients:
cream cheese, sour cream, mayonnaise, mozzarella cheese, small shrimp, green onions, tomatoes, green pepper

Directions:
Mix the cream cheese, sour cream and mayo together till smooth. Spread onto a 12"  serving platter or pie dish.
Cover evenly with seafood sauce.
Sprinkle evenly with mozzarella, then with shrimp.
Top evenly with green onion, tomato and green pepper.
Cover and chill until ready to serve - any kind of cracker or tortilla chips will be good.
Kahlua Fudge Sauce


Ingredients:
low fat  sweetened condensed milk, boiling water, instant espresso, Kahlua

Directions:
"Place milk in a small saucepan; cook 5 minutes over low heat.  Combine water, cocoa and espresso in a small bowl; stirring until granules dissolve.  Stir cocoa mixture into milk; cook 5 minutes, stirring frequently.  Stir in liqueur; cook 1 minute.  Remove from heat.  Serve warm or chilled."
Apple Oat Raisin Muffins


Ingredients:
plain flour, baking powder, brown sugar, salt, quick oats, pie apples, skim milk, vanilla essence, raisins, eggs

Directions:
Preheat the oven to 350 F (180 C].
Stir dry ingredients together.
Add apples and peanut butter to the mix.
Mix the melted margarine with milk, eggs, vanilla and raisins.
Pour into the dry mix and stir well, but just enough.
Spoon into greased muffin tins.
Bake for about 20 minutes.
Cool on wire racks.
Makes 24 medium size muffins.
Oatmeal Raisin Cookies


Ingredients:
plain flour, bread flour, cornflour, oats, raisins, salt, baking soda, baking powder, ground cinnamon, unsalted butter, caster sugar, light brown sugar, eggs, vanilla extract

Directions:
No need to preheat oven yet, the dough needs to chill!
Place the flours, oats, raisins, salt, baking soda, baking powder and cinnamon into a medium sized bowl and stir to combine, make sure the raisins are coated in flour. Leave to one side.
Place the butter and sugars into a large bowl, or the bowl of your stand mixer, and beat until light and fluffy - about 2 mins on med-high speed.
Add the eggs and vanilla extract, scraping sides as necessary, and mix on medium speed until well combined and smooth.
Tip in the flour mix and mix on low until a dough forms.
Tip the dough into the bowl you measured the flour in and cover with cling film. Place in the fridge for 2 hours.
Once chilled, preheat oven to 350F and line 2-3 baking trays and, using 1.5tbsp cookie scoop, place dough balls 2 inches apart. Flatten them ever so slightly so they don't roll away!
Place in the oven for 10-12 minutes, until risen and slightly puffy. They should be slightly golden around the edges and soft in the middle.
Leave to cool on the trays completely.
Once cool, cookies will keep in an airtight container, at room temperature, for a week.
Healthier Homemade Mac and Cheese
Category: pasta-and-noodles
By MakeItHealthy

To make this rich mac and cheese recipe healthier we use whole wheat bread crumbs, low-fat milk and cheese, whole wheat noodles, and reduced the amount of butter. Serve with a salad for a healthy meatless dinner.

Ingredients:
1 (16 ounce) package whole wheat macaroni (such as Smart Taste®)
2 tablespoons butter
2 ½ tablespoons all-purpose flour
2 cups shredded low-fat Cheddar cheese
½ cup grated Parmesan cheese
3 cups low-fat (1%) milk
2 tablespoons butter
½ cup whole wheat bread crumbs
1 pinch paprika

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt 2 tablespoons butter in a saucepan over medium heat. Stir in flour to make a roux. Slowly add milk to roux, stirring constantly. Stir in Cheddar and Parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. Place macaroni in large baking dish and pour sauce over macaroni. Stir well. Melt 2 tablespoons butter in a skillet over medium heat. Add breadcrumbs and stir until butter is absorbed, 2 to 3  minutes. Spread over macaroni to cover. Sprinkle with paprika. Bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

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

Calories: 770.4
Fat: 22.4 g
Saturated fat: 13.1 g
Carbohydrates: 106.6 g
Sugars: 9.6 g
Dietary fiber: 10.6 g
Protein: 42.5 g
Cholesterol: 60.3 mg
Sodium: 750.2 mg
Irish Cream Cheesecake
Category: desserts
By v monte

A friend made this at a Christmas cookie exchange party and is was wonderful!  When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.

Ingredients:
1 cup graham cracker crumbs
3 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese
1 cup white sugar
2 teaspoons vanilla extract
1 cup sour cream
⅓ cup Irish cream liqueur
4  eggs
1 cup sour cream
¼ cup white sugar

Directions:
Mix together cracker crumbs, 3 tablespoons sugar, and melted butter.  Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides.  Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool.  Maintain oven temperature. Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended.  Beat in 1 cup sour cream and liqueur.  Add eggs one at a time, beating just until combined.  Pour filling over crust in pan.  Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours.  Transfer cheesecake to rack, and cool 10 minutes.  Maintain oven temperature. Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top.  Bake 10 minutes. Transfer cheesecake to rack and cool.  Cover and refrigerate overnight.  Release pan from cheesecake.  Cut and serve.

Yields: 9 inch cheesecake

Calories: 476.1
Fat: 32.8 g
Saturated fat: 19.7 g
Carbohydrates: 35.8 g
Sugars: 29.4 g
Dietary fiber: 0.2 g
Protein: 8 g
Cholesterol: 148.1 mg
Sodium: 272.7 mg
Chicken Empanadas


Ingredients:
flour, salt, sugar, butter, vegetable shortening, water, chicken breasts, bay leaf, chicken bouillon cube, onions, paprika, cumin, chili powder, sugar, hard-boiled eggs, green olives, water

Directions:
FILLING:
Sift the flour into a bowl. Stir in the salt and the sugar.
Blend the butter and shortening into the flour mixture with a pastry cutter or with two knives, until fairly well blended.
Whisk the egg yolks with 3/4 cups water. Stir in the 1/2 cup of water/egg mixture, a little at a time until the dough starts to come together smoothly. Keep kneading the dough, adding more water/egg a little bit at a time as necessary (you made need a few tablespoons extra of water], until the dough is smooth. The dough will seem a bit shaggy until it has thoroughly chilled.
Cover the dough with saran wrap and refrigerate for about an hour. (Dough can also be kept overnight (or a couple of days] in the refrigerator] Dough should be soft and smooth, and not elastic - if you poke a hole in it with your finger, the indentation should remain.
FILLING.
Prepare empanada dough and chill.
Poach the chicken: Place the chicken breasts in a pot with the bouillon and bay leaf, and cover with water or chicken broth.
Bring to a boil, and simmer over low heat for 15 to 20 minutes, until chicken is cooked through. Let cool in the broth.
Shred chicken into small pieces, and moisten with 1 or 2 tablespoons of the broth. Set aside.
Heat oil in a skillet. Add chopped onions, paprika, cumin, chile powder, sugar, and salt and pepper to taste.
Cook over low heat for 15 to 20 minutes, until onions are soft and clear, and mixture is golden brown.
Remove from heat and stir in the chicken. For best flavor, refrigerate filling until the next day.
Stir chopped hard boiled egg and olives into filling mixture.
Separate empanada dough into golf ball size pieces, and roll each one into a smooth ball. Let rest 5 minutes.
Preheat oven to 220°C.
On a floured surface, roll each ball of dough into a circle about 6 inches in diameter.
Spoon 2-3 tablespoons of filling in the middle of the circle. Brush the edges of the dough along the bottom half of the circle lightly with water.
Fold the top half of the circle of dough over the filling to form a semicircle, and press edges together firmly to seal.
Brush the pressed edge with a little bit of water, and fold the edge over itself, pinching and crimping as you go to make a braid-like effect.  Place empanadas on a baking sheet.
Mix egg yolk with water and brush mixture lightly over entire surface of each empanada.
Bake for 15 to 20 minutes, until golden brown and slightly puffed.
Serve warm or at room temperature.
Frozen Caramel Coffee
Category: drinks
By Paula

Who knew caramel syrup, milk, and Gevalia® Cold Brew Concentrate could blend together with ice to make such a delicious summer or anytime beverage?

Ingredients:
½ cup Gevalia® Cold Brew Concentrate - Vanilla
½ cup whole milk
2 tablespoons caramel ice cream topping
2 teaspoons white sugar, or to taste
8  ice cubes
1 tablespoon whipped topping (such as Cool Whip®)
2 teaspoons caramel ice cream topping, or to taste

Directions:
Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass. Serve topped with whipped topping and a drizzle of caramel syrup.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 serving

Calories: 265.5
Fat: 5.1 g
Saturated fat: 3.3 g
Carbohydrates: 52.6 g
Sugars: 14.6 g
Dietary fiber: 0.5 g
Protein: 4.7 g
Cholesterol: 12.7 mg
Sodium: 271 mg
Baked Potato Soup


Ingredients:
bacon, baking potatoes, onion, carrot, celery, milk, salt, pepper, sour cream, flour, paprika, green onions

Directions:
Cook bacon in large saucepan until crisp. Remove bacon. Drain drippings. Reserve 3 Tablespoons.
Add potatoes, 1 cup of onion, carrot and celery to reserved drippings. Cook covered over low heat, stirring occasionally, until potatoes are tender.
Stir in milk, salt and pepper. Bring to a boil.
In a bowl, mix sour cream, flour and paprika. Slowly stir 1 cup of hot mixture into sour cream mixture. Stir until creamy. Add the rest to hot mixture. Cook and stir until soup bubbles.
Serve with bacon and green onion served on top.
Hearty Tortellini Soup


Ingredients:
water, Italian stewed tomatoes, broccoli coleslaw mix, green beans, parmesan cheese

Directions:
Cut sausage into 3/4 inch pieces, and brown in a stockpot, and drain., Add water,stewed tomatoes, soup, coleslaw mix, and beans, and bring to a boil., Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender., Uncover, add tortellini, and cook 3-5 minutes or until pasta is tender., Garnish with cheese, if desired.
ZUCCHINI PORK PENNE


Ingredients:
penne pasta, olive oil, red onion, garlic clove, dry red wine, diced tomatoes, tomato sauce, dried oregano leaves, dried basil leaves, dried rosemary, brown sugar, zucchini, black pepper, red pepper flakes, cheese, parsley

Directions:
Cook pasta according to package directions.
In a large skillet over medium, heat oil. Add onion and sauté for 3 minutes. Add red pepper and cook for another 3 minutes. Add garlic and sauté for 1 minute. Add pork and cook until no longer pink. Add red wine and cook it down until liquid has almost evaporated.
Add diced tomatoes, tomato sauce, oregano, Italian seasoning, paprika, basil, rosemary, garlic salt and brown sugar; stir to combine. Reduce heat down to medium-low and cook for 10 to 15 minutes or until flavor blended.
Drain pasta and add to skillet. Add zucchini and sprinkle freshly ground black pepper and more garlic salt. Increase heat to medium, cover and cook until zucchini is tender, about 5 to 8 minutes. Add cheese and stir until melted. Remove from heat and sprinkle fresh parsley over. Serve immediately.
Nana's Barbeque Sauce
Category: side-dish
By AEK

This is a delicious and easy barbeque sauce that has been in my family for years.  It is terrific on ribs and chicken.

Ingredients:
1 cup ketchup
¼ cup white vinegar
½ cup brown sugar
2 tablespoons chopped onion
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon black pepper
⅛ teaspoon ground allspice
1 pinch celery salt
1 pinch mustard powder

Directions:
Combine ketchup, vinegar, sugar, onion, and lemon juice in a small saucepan. Season with Worcestershire sauce, black pepper, allspice, celery salt, and mustard powder. Simmer over medium low heat for 5 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Yields: 2 cups sauce

Calories: 56.2
Fat: 0.1 g
Carbohydrates: 14.4 g
Sugars: 13.6 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Sodium: 257.6 mg
Broccoli, Peanut & Sweet Red Pepper Stir-fry


Ingredients:
broccoli, roasted peanuts

Directions:
Cut broccoli and red pepper into pieces about 1" square (individual florettes for broccoli].
Use medium heat throughout.
In Wok or stir-fry pan, heat peanut oil and toast peanuts until golden and fragrant.
Remove peanuts and set aside.
Add broccoli and stir-fry approximately 5 minutes.
Add sweet red pepper.
Continue stir-frying until broccoli and pepper reach desired doneness.
Add peanuts back into pan, toss and reheat if necessary.
Pour into serving dish and serve immediately.
Season as desired.
Mum-Mum's Butterscotch Pie
Category: desserts
By kuppykake

This recipe is based on my grandma's butterscotch pie. I loved this pie so much I requested it instead of cake on my birthday! I've come up with this recipe using her handwritten ingredient list, various recipes and tips from the Internet, and trial and error.

Ingredients:
2 cups whole milk
¾ cup light brown sugar
3 tablespoons cornstarch
3  egg yolks, lightly beaten
¼ cup salted butter
1 teaspoon vanilla extract
1 (9 inch) baked pie crust
3  egg whites
¼ teaspoon cream of tartar
½ cup white sugar

Directions:
Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes. Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed. Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside. Preheat the oven to 350 degrees F (175 degrees C). Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy. Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust. Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

Prep time: 15 mins
Cook time: 35 mins
Total time: 6 hrs 5 mins
Yields: 1 9-inch pie

Calories: 371.8
Fat: 17.2 g
Saturated fat: 7.3 g
Carbohydrates: 49.4 g
Sugars: 35.5 g
Dietary fiber: 0.4 g
Protein: 5.8 g
Cholesterol: 98.2 mg
Sodium: 217.1 mg
Air Fryer Asparagus
Category: side-dish
By Bibi

Asparagus is so good in the spring, and sometimes, you can find the really thick spears, like I did. This lovely side dish is ready in just a few minutes to enhance a weeknight dinner, or maybe something more special. Please be aware that different brands and sizes of air fryers may produce different results. If your asparagus is thin, reduce the cooking time.

Ingredients:
1 pound fresh asparagus, trimmed
2 teaspoons extra-virgin olive oil
½ teaspoon seasoned salt, or to taste
2 tablespoons grated Parmesan cheese
2 tablespoons dried bread crumbs
cooking spray

Directions:
Preheat a 5.8-quart air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place asparagus spears in a large bowl and toss with olive oil and seasoned salt. Combine grated Parmesan cheese and bread crumbs in a bowl. Toss with asparagus spears until evenly coated. Lightly spray air fryer basket with cooking spray and add the asparagus in a single layer. Air fry to desired doneness, 7 to 10 minutes. Serve warm.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 4 servings

Calories: 68.8
Fat: 3.4 g
Saturated fat: 0.8 g
Carbohydrates: 7 g
Sugars: 2.3 g
Dietary fiber: 2.5 g
Protein: 3.9 g
Cholesterol: 2.2 mg
Sodium: 179.6 mg
Linda's Holiday M&m Candy Bar Pizza


Ingredients:
butter, margarine, confectioners' sugar, brown sugar, egg, vanilla, flour, baking powder, coconut, coconut

Directions:
Preheat oven to 350.
Cream shortening, then combine thoroughly with sugars.
Beat in the egg and vanilla.
Sift together the flour, cocoa, and baking powder. Stir into batter.
Stir in 1/2 of the M&Ms (or 1 cup chocolate chips.]
Spread batter onto a 14" lightly greased pizza pan.
Bake for 18-20 minutes.
Remove pan, and spread candy bar pieces evenly over pizza while hot.
Top with coconut.
Return to oven, and bake additional 3-5 minutes.
Stir the candy pieces and coconut together on the pizza, with a fork, just to blend.
Drizzle on melted caramels or caramel topping.
Sprinkle remaining M&Ms over top, and lightly press into the caramel.
Let cool and cut.
Bourbon and DP Baked Beans
Category: side-dish
By dwfalls78

I came up with this recipe after having made some bourbon baked beans and seeing a recipe for cola baked beans and I thought: Why not combine the two?

Ingredients:
½ cup brown sugar
1 tablespoon ground paprika
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
1 (12 fl oz) can caffeinated pepper-type soda (such as Dr Pepper®)
¾ cup ketchup
¼ cup Worcestershire sauce
8 slices bacon
1 large onion, finely chopped
1 clove garlic, minced
¼ cup bourbon
2 (16 ounce) cans baked beans with pork

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, paprika, mustard, and cayenne pepper together in a bowl. Whisk in pepper soda, ketchup, and Worcestershire sauce until brown sugar is dissolved. Cut 4 slices of bacon into small strips. Cook and stir in a large Dutch oven over medium heat until almost crispy, 3 to 5 minutes. Transfer to a bowl, reserving bacon grease. Stir onion into the bacon grease in the Dutch oven; cook and stir until soft, 3 to 5 minutes. Add garlic; cook and stir for 1 minute. Pour in bourbon, stirring to scrape up browned bits off the bottom with a wooden spoon. Stir bacon strips back in. Pour brown sugar mixture and baked beans into the Dutch oven. Simmer until beans are heated through, about 15 minutes. Arrange remaining 4 slices of bacon on top of the beans. Bake in the preheated oven, covered, until beans are bubbly and sauce is syrupy, about 3 hours.

Prep time: 15 mins
Cook time: 3 hrs 22 mins
Total time: 3 hrs 37 mins
Yields: 2 cups

Calories: 305.5
Fat: 5.8 g
Saturated fat: 1.9 g
Carbohydrates: 51.8 g
Sugars: 29.8 g
Dietary fiber: 5.5 g
Protein: 10.2 g
Cholesterol: 17.9 mg
Sodium: 928.5 mg
Teriyaki Marinade
Category: side-dish
By Mary Savard

Marinate chicken, steaks, or other favorite meats in this marinade for at least 2 hours before grilling. Enjoy!

Ingredients:
1 cup soy sauce
1 cup water
¾ cup white sugar
¼ cup Worcestershire sauce
3 tablespoons distilled white vinegar
3 tablespoons vegetable oil
⅓ cup dried onion flakes
2 teaspoons garlic powder
1 teaspoon grated fresh ginger

Directions:
In a medium bowl, mix the soy sauce, water, sugar, Worcestershire sauce, vinegar, oil, onions, garlic powder, and ginger. Stir together until sugar dissolves. Voila - marinade!

Prep time: 10 mins
Total time: 10 mins
Yields: 3 cups

Calories: 50.8
Fat: 1.7 g
Saturated fat: 0.2 g
Carbohydrates: 8.4 g
Sugars: 7.1 g
Dietary fiber: 0.2 g
Protein: 0.8 g
Sodium: 629.3 mg