xiaoxl/recipe_data huggingface dataset:
Asian Firecracker Chex Party Mix


Ingredients:
unsalted butter, soy sauce, ground ginger, garlic powder, cayenne pepper

Directions:
Adjust oven rack to middle position and heat oven to 250 degrees.
Combine cereal, sesame sticks, wasabi peas, chow mein noodles and peanuts in large bowl.
Whisk butter and soy sauce in small bowl, then drizzle over cereal mixture.
Sprinkle evenly with ginger, garlic powder and cayenne and toss until well combined.
Spread mixture over rimmed baking sheet and bake, stirring every 15 minutes, about 45 - 60 minutes. Until crisp!
Cool to room temperature on paper towels.
Skinny Pumpkin Soup


Ingredients:
yellow onion, carrot, unsalted butter, half-and-half cream, apple cider vinegar, pure maple syrup, ground sage, fresh sage, white pepper, ground black pepper, salt, cinnamon

Directions:
Preheat oven to 350 degrees Fahrenheit.  Toss cut pumpkin cubes in vegetable oil to coat evenly and place in a shallow baking pan.  Roast pumpkin in oven until pumpkin is soft enough that a fork pokes into it easily, about 1 hour to 1 and 1/2 hours.  Remove pumpkin from oven and let cool.
Place chopped yellow onion and carrot into food processor and puree for a few minutes until it forms a thick paste (you can add a little bit of water or stock to the processor in case the vegetables stick to the sides].
Melt butter in a medium stock or soup pot on medium heat and add onion/carrot paste.  Cook the paste until it becomes translucent, about 5 minutes.
Add vegetable stock to pot and bring to a simmer, stirring a few times to incorporate the carrot/onion paste.
Puree pumpkin cubes in food processor until smooth and add to the pot, along with the half & half, apple cider vinegar, and maple syrup, stirring occasionally.
When mixture is back to a simmer, add all remaining ingredients except for the almonds and stir together.  Reduce heat to low and simmer for at least 15 minutes.  Simmer for about an hour for better results.  Serve hot and sprinkle some of the chopped toasted almonds on top of each serving.
Cabbage Salad ( Mexican Coleslaw )


Ingredients:
cabbage, onions, fresh cilantro, lime juice, canola oil, salt

Directions:
"Combine all ingredients; toss well."
Chevre Cheesecake
Category: desserts
By MATHGOD

A gluten-free, soy-free, cow dairy-free New York cheesecake that has that decadent mouth-feel. I have served it several times without anyone noticing it wasn't the REAL STUFF. At a recent party my husband mentioned that he had not had cheesecake for 20 years because of his allergies so this became my goal and voila! Enjoy!

Ingredients:
7 ounces gluten-free gingersnap cookies, finely crushed
¼ cup margarine, melted
2 pounds chevre (soft goat cheese) at room temperature
1 ½ cups white sugar
4  eggs, room temperature
¾ cup coconut milk
8 ounces cultured coconut milk (coconut milk yogurt)
1 tablespoon gluten-free vanilla extract
¼ cup gluten-free all-purpose baking flour

Directions:
Preheat oven to 300 degrees F (150 degrees C). Line bottom of a 9-inch springform pan with parchment paper. Combine gingersnap crumbs with melted margarine and mix well. Press crumb mixture into bottom of prepared pan; place pan in the freezer. Beat chevre and sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into the cheese mixture before adding the next. Mix in coconut milk. Add coconut yogurt, vanilla extract, and gluten-free flour; mix just until incorporated. Pour cheesecake batter into chilled crust and bake in preheated oven for 1 hour. Turn oven off and allow cake to cool in oven with its door closed for at least 2 hours. Refrigerate for an additional 4 to 6 hours before serving.

Prep time: 40 mins
Cook time: 1 hr
Total time: 7 hrs 40 mins
Yields: 1 9-inch cheesecake

Calories: 557.5
Fat: 34.9 g
Saturated fat: 20.1 g
Carbohydrates: 43.3 g
Sugars: 27.1 g
Dietary fiber: 1.5 g
Protein: 19.9 g
Cholesterol: 114.3 mg
Sodium: 503.6 mg
Cranberry Raspberry Sauce


Ingredients:
cranberries, unsweetened raspberries, cranberry juice cocktail, brown sugar, corn syrup

Directions:
Combine all ingredients (except almond extract] in a medium saucepan.
Bring to a boil& boil gently for 15 minutes or until fruit is softened.
Remove from heat, puree in a food processor or blender until smooth.
Stir in almond extract.
Pour into sterilized jars& allow to cool.
Chocolate Peanut Butter Bites (Sweeties Original)


Ingredients:
pure maple syrup, coconut flakes, avocado, honey, salt, coconut flakes

Directions:
Mix the peanut butter, cocoa powder, maple syrup, coconut flakes, and avocado together until consistent. Warm the mixture up in a microwave for 20 seconds. Stir the warmed mixture and add the honey on top. Continue to mix all the ingredients together until you get a brownie-like consistency. (Optional: In a blender, blend the raw almonds and 1 tablespoon of coconut flakes together. Add to your batter mixture. Save some for garnish.].
Once your mixture is a brownie-like consistency, separate them into tablespoons and roll them into a ball (or you can create fudge squares]. Garnish with the blended almonds and coconut flakes, and top them with some freshly cracked Pink Himalayan salt (optional]. Refrigerate the rolls for roughly 10-15 minutes before serving.
Sweet Tortelli Emilia-Romangna-Style (Tortelli Dolci All' Emilia


Ingredients:
all-purpose flour, eggs, granulated sugar, lemon, zest of, butter, white wine, powdered sugar

Directions:
Place flour on a pastry board and make a well in the center. Break eggs into well and beat lightly with a fork. Add granulated sugar, lemon zest, butter and wine. Mix thoroughly with eggs. Using your hands, gradually add flour starting from inside of well and work into a ball.
If using a food processor, place flour, eggs, sugar, lemon zest, and butter into processor. Using a metal blade, process until ingredients are blended. Add wine and process until dough forms a ball. Wrap dough in waxed paper and refrigerate 1 hour.
On a lightly floured surface, roll out dough 1/8 inch thick. Using a 3-inch round scalloped pastry cutter or a glass, cut dough into circles. Put 1 heaping teaspoon of jam into each circle of dough. Fold each circle in half and press edges firmly.
Pour oil 2-inches deep in a large saucepan or deep-fryer. Heat oil to 375ºF or until a 1-inch cube of bread turns golden brown almost immediately.
Using a slotted spoon, lower tortelli a few at a time into hot oil. Turn tortelli. When golden brown on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained tortelli on a platter and sprinkle with powdered sugar. Serve hot.
Jack in the Box Oreo Cookie Shake


Ingredients:
vanilla ice cream, milk

Directions:
Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if it is necessary.
Crush Oreos while adding to the blender. Mix on low speed for 10 seconds or until cookies are almost pureed. Stir with a spoon if neccesary to help combine the cookies.
Sweet Pepper Vegetarian Chili


Ingredients:
olive oil, onion, carrot, yellow bell peppers, red bell peppers, zucchini, tomatoes, vegetable broth, chicken broth, black beans, red kidney beans, white beans, chili powder, cumin, fresh cilantro, cayenne

Directions:
In a large stockpot, heat olive oil over medium-high heat.
Sautee onion, carrot and peppers, until onion is golden- about 8 minutes.
Add squash and zucchini and cook through- about 6-8 more minutes.
Add tomatoes (and liquid] and broth.
Bring to a boil.
Drain (if using canned] and add the beans to the pot.
Reduce heat to low and simmer for 15 minutes.
Add chili powder, cumin and cilantro.
Continue to simmer until chili is thickened- about 8 minutes.
Add salt and pepper to taste.
Add the cayenne, if desired.
Serve over rice or with sour cream and cheese.
Golden Parmesan Potatoes


Ingredients:
potatoes, butter, parmesan cheese, fresh chives

Directions:
Preheat oven to 425.
Rinse potatoes; drain on paper towels.
Pat dry.
Brush 1 T of butter onto bottom and side of 9" pie plate.
Toss potatoes with combined remaining 2 T butter and 1/4 c cheese; arrange potato slices, in several layers, on bottom and up sides of pie plate.
Sprinkle with remaining 1/4 c cheese.
Bake 1 hour or until potatoes are tender.
Loosen potatoes from side and bottom of pie plate.
Invert immediately onto serving plate; sprinkle with chives.
Cut into 8 wedges to serve.
Avocado and Mango Salad
Category: salad
By inspirepassion

Love this salad! Since it is quite rich, pair it with a lighter main dish, such as grilled chicken.

Ingredients:
½ cup white wine vinegar
¼ cup sunflower seed oil
1 teaspoon white sugar
2 teaspoons dry mustard
ground black pepper
4  ripe avocados, cubed
2  mango, cubed
lemons, juiced
1 head iceberg lettuce, torn, or to taste
1 ½ cups walnut halves
6 slices crispy cooked bacon, crumbled

Directions:
Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve. Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined. Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

Prep time: 30 mins
Total time: 30 mins
Yields: 8 servings

Calories: 485.6
Fat: 40.6 g
Saturated fat: 5.5 g
Carbohydrates: 28.6 g
Sugars: 14.6 g
Dietary fiber: 10.5 g
Protein: 10.1 g
Cholesterol: 9.9 mg
Sodium: 225.4 mg
Bacon, Lettuce and Tomato Bruschetta


Ingredients:
crisp bacon, roma tomatoes, fresh basil leaves, garlic clove, salt, pepper, olive oil

Directions:
Preheat oven to 400°F.
In a bowl mix together topping ingredients set aside.
Brush oil on both sides of bread slices.
Place on baking sheet turn once, for 5-7 minutes per side until crisp and golden brown (keep a close eye on bread it takes no time to burn!].
When bread is golden brown remove from oven and spoon about 1 tablespoon (or more] on each toast.
*For best flavor DO NOT make topping ahead of time. This tastes much better if you mix the topping ingredients together just before you serve it.
*Also I'm just guessing the amount of servings this makes.  Sorry about that--I got this recipe off the net somewhere and it didn't specify servings.
Merry Cranberry Bread


Ingredients:
Miracle Whip, flour, sugar, eggs, walnuts, baking soda, salt

Directions:
*NOTE: Ocean Spray Cran-fruit for Chicken comes in a plastic container & is on the shelf by the canned cranberry sauce (choose cranberry-orange or cranberry-raspberry].
Combine ingredients.
Pour into a greased loaf pan.
Bake at 350° (325° if using glass pans] for 45 to 50 minutes or until edges pull away from sides of pan.
Let stand in pan for 10 minutes.
Remove to wire rack to cool.
Denise's Taco Soup


Ingredients:
lean ground beef, onion, chili beans, whole kernel corn, tomato sauce, green chilies, water

Directions:
"Cook the beef and drain off the grease. Combine all ingredients in a Crock Pot and Let cook on high for 3 hours. We subsitute 2 of the cans of Chili Beans for other beans such as Red Kidney beans or Garbanzo beans to add a different flavor. This recipe yields 3 1/2 quarts and can be frozen for up to 3 months. If you are on weight watchers the serving size is 1 cup and it is 3 points each. Enjoy!"
Healthier Delicious Ham and Potato Soup
Category: soups-stews-and-chili
By MakeItHealthy

This soup was great, so creamy. I add some carrots and green beans to it and it has a little more fiber and a little more heartiness to it.

Ingredients:
3 ½ cups peeled and diced potatoes
½ cup chopped carrots
½ cup chopped green beans
⅓ cup diced celery
⅓ cup finely chopped onion
¾ cup diced cooked ham
3 ¼ cups water
2 tablespoons chicken bouillon granules
1 teaspoon ground white pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups nonfat milk

Directions:
Combine potatoes, carrots, green beans, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender, 10 to 15 minutes. Stir in chicken bouillon and pepper. Melt butter in a separate saucepan over medium-low heat. Whisk in flour with a with fork and cook, stirring constantly, until thick, about 1 minute. Slowly stir in milk so lumps do not form until all of the milk has been added. Continue stirring until thick, 4 to 5 minutes. Pour the milk mixture into stockpot and cook soup until heated through, about 5 minutes. Serve immediately.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 8 servings

Calories: 195.7
Fat: 9.8 g
Saturated fat: 5.5 g
Carbohydrates: 20.9 g
Sugars: 4.5 g
Dietary fiber: 2.4 g
Protein: 6.7 g
Cholesterol: 27.4 mg
Sodium: 281.1 mg
Delicious Corn Salad


Ingredients:
whole kernel corn, green pepper, onion, cheddar cheese, mayonnaise

Directions:
Mix first 5 ingredients together in bowl., Chill., Just before serving, stir in crushed Fritos., I use a mixture of red and green pepper to give it good color.
Grilled Chiles Rellenos


Ingredients:
poblano chiles, green bell peppers, kidney beans, monterey jack cheese, raisins, salsa, chili powder

Directions:
Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
Stuff the peppers with the filling.
Heat grill to medium.
Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.
Amazing Crusted Chicken
Category: meat-and-poultry
By Chefbound

This is my husband's favorite meal for me to cook. The chicken is so moist and flavorful. The more seasonings you use the better it tastes. Mayo may cause some areas to be a little mushy but it still tastes amazing!

Ingredients:
2 cups cheese flavored crackers (such as Cheez-It®), crushed
1 cup French-fried onions, crushed
½ cup Italian bread crumbs
2 teaspoons sesame seed, toasted
salt and ground black pepper to taste
4  skinless, boneless chicken breast halves - cut in half
3 tablespoons mayonnaise

Directions:
Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr
Yields: 4 servings

Calories: 806.4
Fat: 48.3 g
Saturated fat: 13.3 g
Carbohydrates: 55.9 g
Sugars: 1.1 g
Dietary fiber: 1.8 g
Protein: 32.3 g
Cholesterol: 74.6 mg
Sodium: 1273.5 mg
Artichoke How to Cook and Eat It


Ingredients:
artichoke, water, Miracle Whip

Directions:
Cover artichoke with water and cook about 45 minutes until fork pierces through stem and leaf pulls off easily.
Remove to a plate. Dip leaves in Miracle Whip, and pull leaf through clamped teeth.
Don't eat the choke which is the prickly part in the center of the artichoke, and around the heart which is the best part of the artichoke. It just peels away, and yes you can eat the stem it's good too.
Some people dip the leaves in melted butter but that's not how we did it.
Hash Browns Casserole


Ingredients:
frozen hash browns, sour cream, cheddar cheese, onion

Directions:
Preheat oven to 325 degrees.
Combine thawed hash browns, soup, sour cream, and onion (if using] in a large bowl and mix until the hash browns are well coated.
Stir in cheddar cheese gradually until desired amount is reached and then sprinkle with a little salt and pepper for the last few turns of your spoon.
Spoon into a lightly greased 9x13 cake pan and gently pat down to flatten.
Sprinkle the top with just a bit more pepper (mainly for presentation, can also add a bit more salt if desired] and then cover with aluminum foil.
Bake for 1 hour, then uncover and bake an additional 30 minutes. Serve hot and enjoy!
Melt - In - Your - Mouth Shortbread
Category: desserts
By Jennifer Wilton

This quick and easy shortbread will literally melt when you take a bite. Great for Christmas parties with a little bit of decorating.

Ingredients:
1 cup butter, softened
½ cup confectioners' sugar
¼ cup cornstarch
1 ½ cups all-purpose flour

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Whip butter with an electric mixer until fluffy.  Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15  minutes in the preheated oven.  Watch that the edges don't brown too much. Cool on wire racks.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 dozen

Calories: 111.1
Fat: 7.8 g
Saturated fat: 4.9 g
Carbohydrates: 9.7 g
Sugars: 2.5 g
Dietary fiber: 0.2 g
Protein: 0.9 g
Cholesterol: 20.3 mg
Sodium: 54.8 mg
Simple Shrimp Cocktail Sauce


Ingredients:
catsup, Worcestershire sauce

Directions:
Mix all ingredients in a jar., Mix well., Serve with cooked and cooled shrimp.
Pineapple Orange Chicken /w Rice


Ingredients:
white rice, olive oil, garlic, ginger, boneless chicken breasts, orange, orange, zest of, water, lime juice

Directions:
Pre-Cook the rice, any method you like.
Preheat oven to 350 deg.
In a 3 Qt Dutch oven or other oven safe pan with cover.
Heat the olive oil add the garlic and ginger Sauté until garlic just starts to turn brown.
Add Chicken and Sauté until partially cooked.
Add Pineapple/w juice, Orange and zest, mix.
Add cooked Rice and mix well again.
Add wine and lime, mix.
Cover and place in oven for 20 minute.
If too much liquid take cover off, finished dish should be very moist with only a little liquid in bottom of pan.
Bread Pudding III
Category: desserts
By GODGIFU

This is a delicious yet no frills bread pudding. My mom always made this and we always really enjoyed it.

Ingredients:
10 slices white bread, cut into cubes
¼ cup butter, melted
1 teaspoon ground cinnamon
½ cup raisins
6  eggs, beaten
¾ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
3 cups hot milk (160 degrees F/71 degrees C)
1 pinch ground nutmeg

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter one 2 quart baking dish. Combine bread cubes, butter, cinnamon and raisins; mix well and place in baking dish. Beat together the eggs, sugar, vanilla and salt. Add milk, mix well and pour over bread cubes. Sprinkle with nutmeg and bake for 25 minutes.

Yields: 6 servings

Calories: 450
Fat: 16.5 g
Saturated fat: 8.3 g
Carbohydrates: 62.3 g
Sugars: 40.3 g
Dietary fiber: 1.7 g
Protein: 14 g
Cholesterol: 216.1 mg
Sodium: 653.6 mg
Braised Onion Slices


Ingredients:
olive oil, butter, onions, salt, black pepper, beef broth, vegetable broth

Directions:
Melt butter and oil in a heavy saucepan.
Add onions and sear over high heat for 2 minutes.
Add salt, pepper, and broth; reduce heat.
Cover and simmer for 10 minutes or until just tender.
Add whisky and let the sauce cook down slightly.
Serve with beef, lamb, or chicken.
Sunshine Spinach Salad


Ingredients:
fresh raspberries, white wine vinegar, honey, olive oil, spinach, carrots

Directions:
Into a large bowl, mash and press 1/4 cup raspberries through a fine-mesh sieve to extract all of the juices. Discard the seeds. Whisk in the vinegar, honey, oil, and a pinch each of salt and pepper.
Divide the spinach, carrots, sunflower kernels, and remaining raspberries among 4 serving plates. Drizzle with the dressing.
Zucchini Bars with Spice Frosting
Category: fruits-and-vegetables
By Cindy Brempong

Zucchini bars are a Brempong family favorite!

Ingredients:
1 ⅓ cups packed brown sugar
½ cup butter, softened
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
2 cups shredded zucchini
1 cup chopped walnuts
1 (16 ounce) package cream cheese frosting
¼ teaspoon ground cloves

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan. Mix brown sugar, butter, eggs, and vanilla extract together in a bowl. Stir in flour, baking soda, cinnamon, and cloves. Stir in zucchini and walnuts. Spread batter into the prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Allow to cool completely before frosting, about 1 hour. Mix frosting with cloves in a bowl. Spread over the zucchini bars.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 50 mins
Yields: 1 9x13-inch baking pan

Calories: 359.2
Fat: 16.5 g
Saturated fat: 5.6 g
Carbohydrates: 51.2 g
Sugars: 36.7 g
Dietary fiber: 1.2 g
Protein: 3.9 g
Cholesterol: 38.5 mg
Sodium: 269.5 mg
Easy Taco Soup


Ingredients:
hamburger, onion, water, kidney beans, black beans, pinto beans, diced tomatoes, chilies, frozen corn

Directions:
Brown hamburger and onion in large pot.
Add the seasoning packets with one cup of water to browned meat and onion.
Then add the remainder of the ingredients into the pot and cook on medium heat for about 20 to 30 minutes. When the hunger gets too much, turn down to low and serve.
Add the diced avocado, shredded cheese and sour cream to the top of the soup for added taste.
Vietnamese Iced Coffee


Ingredients:
sweetened condensed milk, coffee, hot water

Directions:
In a mason jar, add sweetened condensed milk. Place the phin sauce on top of the jar and then brewing chamber; add a scoop of coffee. Shake it a little to distribute coffee grind uniformly. Place the press in before pouring a little bit of boiling water. Wait until the coffee grinds have absorbed the water before filling up the brewing chamber. Place the lid and let the coffee brew for 5 minutes.
When it’s done, stir very well until coffee and condensed milk are well blended. Transfer the hot coffee mixture into a tall glass filled with ice cubes; stir to blend.
Angel Hair Pasta With Squash


Ingredients:
water, olive oil, garlic cloves, zucchini, angel hair pasta, salt, romano cheese

Directions:
Put the water on to boil.
In a large skillet, heat the oil over medium high heat.
Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils.
Add the garlic to the oil.
Wash and dry the zucchini.
Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan].
Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness.
When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer.
Fry until a nice dark brown on one side.
Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl.
Continue frying the zucchini in batches.
By now the water should be boiling.
Add the salt and then stir in the pasta.
Once the water comes back to the boil the pasta will be done in a minute or so.
Do not overcook; drain the pasta.
Empty the oil from the skillet and pour in the drained pasta.
Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan.
Put the zucchini slices on top and then slide the whole thing back into your serving bowl.
Serve with lots of grated Romano cheese.