xiaoxl/recipe_data huggingface dataset:
Creamy Cafe Au Lait


Ingredients:
brown sugar, instant decaffeinated coffee

Directions:
Mix together all ingredients.
Store in an airtight container.
Be sure to include these instructions with the gift: To make one serving, mix 1/4 cup of mix with 2/3 cup boiling water in mug.
Stir until well blended.
Homemade Salsa Recipe


Ingredients:
diced tomatoes, onion, cilantro, salt, cumin, lime juice

Directions:
Watch video at: MomsHeart.net Place jalapeño and tomatoes in blender and run just until jalapeño is ground up. Transfer to a bowl.
Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
Granny's Rice Pudding


Ingredients:
cooked rice, eggs, sugar, milk, flour, margarine, vanilla, sugar, vanilla

Directions:
Preheat oven to 450., Beat yolks of eggs.  Add other ingredients except for egg whites.  Mix well., Pour into buttered casserole dish.  Bake for 45 minutes., Beat egg whites with sugar and vanilla until peaks form., Add to baked pudding and brown under broiler.
Devil’s Brew


Ingredients:
creme de cassis, lime juice, ginger ale

Directions:
Combine the Crème De Cassis, Tequila and lime juice in a hurricane glass with ice.
Top with ginger ale.
Garnish with a slice of lime if desired.
Low Fat Pumpkin Oatmeal Cookies


Ingredients:
pumpkin puree, brown sugar, all-purpose flour, baking soda, cinnamon, nutmeg, clove, rolled oats, raisins

Directions:
Spray baking sheet with cooking spray. In a large bowl combine pumpkin and egg whites. In a separate bowl combine sugar, flour, baking soda, cinnamon, nutmeg, cloves, oats, and raisins. (Batter will be very dry at first.] Mix ingredients together just until moistened.
Drop cookies by tablespoonfuls onto prepared baking sheet, 2" apart. You can leave the cookies in the shape of a ball (the baked cookie will still be a ball] or flatten them out with the bottom of a glass before baking.
Bake at 350 degrees for 15 minutes.
Penne With Tomato, Mozzarella & Arugula Pasta


Ingredients:
olive oil, garlic cloves, tomatoes, salt, arugula, mozzarella cheese, penne, parmesan cheese

Directions:
Heat oil, add garlic and sauté until golden brown.  Pour into a large bowl.
Chop tomatoes and toss with salt.
Cut arugula into strips and toss most of it with the tomatoes, saving some to top dish before serving.
Mix together with oil, tomatoes, garlic and greens while boiling slated water for pasta.
While pasta is cooking, cut mozzarella into small pieces.
Mix all ingredients with hot cooked pasta.
Sprinkle with remaining arugula and red pepper flakes.
Braised Lamb Shanks With Guinness & Barley


Ingredients:
flour, lamb shanks, diced tomatoes with basil and oregano, water, pearl barley, parsley

Directions:
Preheat oven to 180°C  Season flour with salt and pepper, then coat shanks.  Heat oil in a large casserole dish.  Brown shanks on all sides and remove from dish.
Empty mixed veggies into pot and heat for 5 minutes.
Add beer and stir to loosen sediment on the bottom of dish.  Stir in tomatoes, stock and bring to the boil.  Add barley, stir well.  Return shanks to the dish.
Transfer casserole to the oven.  Cook for about 2 hours, add more water if needed.  Spoon onto deep plates to serve and sprinkle with parsley.
Amazing Coconut-Raisin Butter Tart Bars


Ingredients:
butter, all-purpose flour, sugar, salt, butter, eggs, brown sugar, baking powder, flour, vanilla, salt, coconut, raisins, pecans

Directions:
Set oven to 350°.
Grease a 13 x 9-inch baking dish.
For the crust: Mix all ingredients in a food processor until crumbly.
Press into bottom of prepared baking dish.
To make filling/topping: In a bowl, whisk/mix butter, eggs, brown sugar, baking powder, flour, vanilla and salt until well blended.
Mix in the coconut, raisins and nuts (if using].
Pour the mixture over the crust.
Bake for 30-35 minutes, or until set.
Cool and cut into squares.
Nana's Southern Coleslaw
Category: salad
By Kristina 

Just an old family recipe that I have been told is reminiscent of KFC coleslaw. You be the judge! To speed things up I sometimes just buy an already shredded bag of cabbage with carrots in it and then just chop it a little finer.

Ingredients:
1 head cabbage, finely shredded
2  carrots, finely chopped
2 tablespoons finely chopped onion
½ cup mayonnaise
⅓ cup white sugar
¼ cup milk
¼ cup buttermilk
2 tablespoons lemon juice
2 tablespoons distilled white vinegar
½ teaspoon salt
⅛ teaspoon ground black pepper

Directions:
Mix cabbage, carrots, and onion in a large salad bowl. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth and the sugar has dissolved. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours (the longer the better). Mix again before serving.

Prep time: 20 mins
Total time: 2 hrs 20 mins
Yields: 8 servings

Calories: 184.2
Fat: 11.3 g
Saturated fat: 1.8 g
Carbohydrates: 20.3 g
Sugars: 15 g
Dietary fiber: 4.3 g
Protein: 2.7 g
Cholesterol: 6.1 mg
Sodium: 273.7 mg
Prawns and Vegetables Over Pan-Fried Udon Noodles
Category: world-cuisine
By prochef@home

This is my own creation. It's fast, easy, nutritious, and affordable. Great for dinner on a weeknight when everyone is busy. I will halve the recipe when I'm only cooking for myself or double it when I am cooking for my whole family because it converts easily. Also, one recipe will feed 4 children, as portion sizes are generous.

Ingredients:
½ cup soy sauce
½ cup water
⅓ cup brown sugar
½ tablespoon ground ginger
1 ½ cups water, divided
4 stalks celery, halved lengthwise and cut into 2-inch sticks
½  red bell pepper, sliced into thin strips
½  yellow bell pepper, sliced into thin strips
10  prawns, peeled, or more to taste
1 ½ tablespoons lemon juice
2 (7 ounce) packages fresh udon noodles

Directions:
Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use. While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered. Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes. Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 2 servings

Calories: 794.8
Fat: 3.4 g
Saturated fat: 0.2 g
Carbohydrates: 158 g
Sugars: 39.3 g
Dietary fiber: 2.6 g
Protein: 27.9 g
Cholesterol: 88.7 mg
Sodium: 4968.6 mg
Spaghetti Squash With Grilled Chicken and Sundried Tomatoes


Ingredients:
spaghetti squash, extra virgin olive oil, garlic cloves, chicken broth, sun-dried tomato, broccoli florets, parmesan cheese

Directions:
Preheat oven to 375 degrees (F].
With a sharp knife, cut spaghetti squash in half lengthwise.
Scrape/remove seeds with a spoon.
Place squash halves cut side down on a baking sheet: bake for 45 minutes. Let squash cool.
Using a fork, scrape the inside of the squash with the tines to remove strands.
In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute 1 minute.
Add 1/4 cup of chicken broth, sun-dried tomatoes, and broccoli and saute 5 minutes.
Add peas, grilled chicken, and remaining 3/4 cup of chicken broth.
Shake about 1/4 cup Parmesan cheese into mixture (just enough to thicken the chicken broth].
Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.
Serve on top of the squash strands with fresh shaved Parmesan cheese.
Knotts Berry Farm Pea Salad


Ingredients:
sweet pickles, red bell pepper, celery, hard-boiled eggs, onion, American cheese, mayonnaise, sugar, sweet pickle, red bell pepper

Directions:
In a large bowl, combine salad ingredients., In a separate bowl mix dressing ingredients., Add to the dressing to the salad mixture and gently toss.
Thai-Style Shrimp and Veggies With Toasted Coconut Rice


Ingredients:
sweetened flaked coconut, long grain rice, large shrimp, salt, fresh ground black pepper, yellow onion, napa cabbage, carrot, crushed red pepper flakes, garlic cloves, fresh ginger, red bell pepper, tamari, scallions, fresh basil leaves, fresh cilantro, lime, juice of

Directions:
In a saucepan, combine 1 ½ cups chicken stock with 1 cup shredded coconut; bring to a simmer; add in the rice.
Return to a simmer over low heat and place a tight-fitting lid on the pan; cook the rice for 18 minutes.
Heat a small skillet over medium heat; add in the remaining ½ cup shredded coconut; stir frequently and toast until golden, about 2-3 minutes (once the coconut starts to brown it will go from golden to burnt quickly, so keep an eye on it].
Remove coconut from pan and reserve.
Heat a big skillet over med-high heat with a tablespoon vegetable oil.
Season shrimp with salt and pepper; add to the hot skillet.
Stir/saute for 2 minutes on each side, or until they turn pink but are not yet firm, then remove from the pan to a plate; reserve.
Return the skillet to the heat and add remaining 2 tablespoons oil; add in onions, cabbage, carrots, red pepper flakes, garlic, ginger, red bell pepper to the pan.
Cook, stirring often, for 3-4 minutes.
Add in the tamari and remaining cup of stock, then toss the shrimp back into the pan; stir to combine.
Cook the shrimp and veggies for 2 more minutes, or until the shrimp are cooked through.
Add the scallions, basil, half the cilantro, and lime juice; taste for seasoning, adding more tamari, salt, or pepper to taste.
Add the reserved toasted coconut to the cooked rice; fluff rice with a fork.
Serve the Thai shrimp on top of the coconut rice; sprinkle remaining cilantro over the top.
Italian Christmas Spice Cookies


Ingredients:
all-purpose flour, baking powder, ground cloves, cinnamon, allspice, ground nutmeg, salt, sugar, canola oil, eggs, milk, vanilla, powdered sugar, water, butter, vanilla, powdered sugar

Directions:
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Whisk together flour, baking powder, salt, cocoa, cloves, cinnamon, allspice and nutmeg.
In a large separate bowl mix together eggs, sugar, oil, milk and vanilla.
Add flour mixture to wet mixture in small batches and mix until combined.
Add chocolate chips and chopped almonds. Dough will be very stiff.
With lightly oiled hands, continue to mix the dough till all ingredients are incorporated.  Wash hands thoroughly.
Lightly oil your hands again so the dough won't stick to them and break off pieces of dough, rolling them with your palms into balls the size of walnuts.
Arrange on prepared baking sheet 2" apart and bake for 10 minutes.
Once cooled, dip the top of each cookie into the chocolate glaze. While still wet garnish tops with a few sliced almonds.
When set, re-dip the bottom of each cookie back into the chocolate glaze and let set again.
While still slightly wet, generously dust or roll each cookie into 1 cup powdered sugar.
Set aside to dry before stacking.
Cookies will keep in an airtight container for 2 weeks.
Chocolate Chocolate Chocolate Cashew Cookies (with Raisins)


Ingredients:
margarine, butter, sugar, brown sugar, baking soda, salt, eggs, vanilla extract, flour, white chocolate chips, raisins

Directions:
Preheat oven to 350°F
Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
Beat in eggs and vanilla until well blended.  Gradually add in flour while mixing on low speed.  Mix until well-blended.
Stir in the chocolate chips, nuts, and raisins.
Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet.  Flatten the balls slightly with the palm of your hand.
Bake for 12-14 minutes (don't overbake or they might be dry].
Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Oven Baked Cheez-It Chicken Tenders


Ingredients:
eggs, water

Directions:
Preheat oven to 350°F.
Line a cookie sheet with aluminum foil (or silpat if you have it].
Place the Cheez-it’s in a zip-lock baggie and give it to your kid to play catch, touch football, whatever. Smack the back a few times with a rolling pin… get the cheese-it’s crushed, but don’t worry if there are some larger pieces. Pour into a shallow bowl or plate.
Crack the eggs into a bowl and add the water.  Whisk together until combined well.  (something else your child can do!].
Dip the chicken in the egg mixture, then roll around in the crushed Cheez-it’s (kids love this part!]
Place on the cookie sheet, continue until all the chicken is coated.
Lightly spray all coated chicken with the cooking spray.
Bake at 350°F about 15 -20 minutes (start checking the smaller ones after 10 minutes.  I always pull them out as they get cooked through so that the smallest isn’t incinerated by the time the largest piece is done cooking].
Pudding & Custard


Ingredients:
egg, coconut oil, coconut milk, honey, maple syrup, vanilla pod

Directions:
Preheat the oven to 200C/390°F.
Add coconut oil to the bottom of each muffin tin, then heat for 5 mins in the oven.
Meanwhile, beat all the egg yolks for the custard in a bowl.
Add the milk, honey/maple syrup and vanilla for the custard to a saucepan and heat gently over a medium heat until warm, but not boiling.
Whisk the egg and flour for the puddings together and then slowly add the milk, add the mixture to the muffin tins and place in the oven for 10 minutes.
Add the beaten egg yolks to the custard pan and stir continuously until everything is combined, then turn down to a low heat for another 15 minutes until thickened, whisking occasionally.
Once everything is ready serve with fresh fruit, cinnamon and healthy jam.
Healthy Scalloped Potatoes


Ingredients:
raw potatoes, onion, parsley, whole grain wheat flour, pepper, salt, skim milk

Directions:
Layer potatoes and onions in casserole, sprinkling flour and fresh parsley between each layer.
Heat milk and margarine and season with salt and pepper. Pour sauce over all layers.
Bake 1 hour covered at 350°F Remove cover and bake additional 30 minutes.
Easy Mediterranean Baked Chicken Breast
Category: meat-and-poultry
By Silke

One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.

Ingredients:
2 (8 ounce) skinless, boneless chicken breasts
salt and freshly ground black pepper
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon dried oregano, or more to taste
¼ teaspoon dried thyme, or more to taste

Directions:
Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature. Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source. Place chicken breasts into a baking dish and pour marinade on top. Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 2 servings

Calories: 501
Fat: 32.5 g
Saturated fat: 5.3 g
Carbohydrates: 3.5 g
Sugars: 0.8 g
Dietary fiber: 0.4 g
Protein: 47.4 g
Cholesterol: 129.2 mg
Sodium: 191.3 mg
Cream of Asparagus and Leek Soup


Ingredients:
leek, onion, celery, butter, white wine, asparagus, white pepper

Directions:
Trim green part of leeks and discard.  Thoroughly wash white portion and finely chop.  (I find it best to completely separate the layers.].
In large pot, saute leek, onion, and celery in butter and add white wine to keep vegetables moist.  (You can alternately do this with some of the chicken stock.].
Add asparagus and 4 cups of the chicken stock.  Season with pepper.  Simmer for 1/2 hour or until vegetables are tender.
Puree the soup in small batches adding the remainder of the stock.
In another pot reheat (but not boil] the puree while whisking in the cream (or milk.].
Serve immediately.
Chocolate Mousse


Ingredients:
heavy whipping cream, chocolate chips

Directions:
Combine 1/4 cup of the whipping cream with the chocolate chips.
Microwave for 1 minute or until mixture is smooth when stirred with a spoon.
Cool.
Beat the rest of the cream until stiff peaks form.
(don't let it turn into butter] Fold the chocolate mixture in to the whipped cream.
Chill and serve.
Spanish Potato Salad


Ingredients:
red wine vinegar, honey, saffron thread, mayonnaise, garlic, new potatoes, red bell pepper, Spanish onion, fresh thyme, flat leaf parsley

Directions:
Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature.
Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl.
Immediately fold in the mayonnaise mixture, red bell peppers, onion, thyme and parsley. Season to taste with salt and pepper. Enjoy!
Stuffed Spaghetti Squash


Ingredients:
water, spaghetti squash, margarine, jicama, carrot, green onions, diced tomato, mozzarella cheese

Directions:
Preheat oven to 350, Cut squash in half lengthwise and scoop out and discard the seeds., Place the squash inside-up on a baking pan and pour the water into the pan., Rub the margarine and seasoning into the squash halves., Mix the jicama, carrots, green onion, and tomatoes and fill the halves evenly., Cook until tender, about 30 minutes., Once tender, place on top rack and grill for 5 minutes., Remove from oven and put shredded mozzarella on top., Cut each half, scoop out the goodies and enjoy!
Quick Oatmeal Pancakes


Ingredients:
milk, eggs, butter, quick-cooking oats, ground cinnamon, brown sugar, vanilla extract

Directions:
Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats.
Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine.
Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.
Fantastic Lemon Butter Fillet
Category: seafood
By MATTDANB

This wonderful recipe will make your mouth water when you sink your teeth into the lemon butter spiced fillets. Use any type of fish!

Ingredients:
½ cup butter
1  lemon, juiced
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon dried parsley
3 cloves garlic, minced
6 (4 ounce) fillets cod
2 tablespoons lemon pepper

Directions:
Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened. Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil. Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.

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

Calories: 238
Fat: 16.2 g
Saturated fat: 9.9 g
Carbohydrates: 3.1 g
Sugars: 0.2 g
Dietary fiber: 1.1 g
Protein: 20.8 g
Cholesterol: 89.5 mg
Sodium: 1020.8 mg
Trailer Trash Mixup


Ingredients:
ground beef, mushrooms, mozzarella cheese, cheddar cheese

Directions:
Prepare stuffing mix according to package directions (I usually do this in a microwave].
Brown ground beef in a frying pan until completely brown, breaking up meat chunks with the back of a wooden spoon; drain.
In a large bowl, combine the cooked stuffing, ground beef, drained mushrooms and undiluted soup mix.
Stir to combine.
Top with shredded cheese.
Put in microwave and heat over high heat for 2-3 minutes till thoroughly heated and cheese is melted.
Sweetest Cornbread
Category: bread
By Lisa Hamm

This is a recipe for a very quick and easy cornbread that comes out of the oven so tender, moist, and very sweet! My family enjoys is with chili, jambalaya, ham and bean soup... the list goes on!

Ingredients:
cooking spray
3 (7.5 ounce) packages cornbread mix (such as Jiffy®)
1 cup milk
3  eggs
1 (14.75 ounce) can creamed corn
½ cup white sugar
½ cup butter, melted

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13-inch baking pan with cooking spray. Pour corn bread mix into a large bowl. Whisk milk and eggs together in a separate bowl and pour over the cornbread mix. Stir just enough so that all ingredients are incorporated. Pour in creamed corn and sugar. Stir gently until well incorporated, but do not overmix. Pour batter into the prepared baking pan. Melt butter in a microwave-safe bowl, about 30 seconds. Pour over the batter. Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Serve hot.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 1 9x13-inch baking pan

Calories: 359.2
Fat: 14.6 g
Saturated fat: 6.6 g
Carbohydrates: 51.2 g
Sugars: 16.2 g
Dietary fiber: 0.7 g
Protein: 7.2 g
Cholesterol: 69.8 mg
Sodium: 1036.3 mg
Creamy Green Beans and Pasta


Ingredients:
fresh green beans, pasta, gemelli pasta, fresh mushrooms, green onion, plain low-fat yogurt, all-purpose flour, prepared mustard, ground nutmeg, pepper, pancetta, ham, parmesan cheese

Directions:
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using], and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using], and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese.
Potato and Smoked Turkey Chili


Ingredients:
olive oil, green onions, ground cumin, chicken broth, salsa verde, pinto beans, cilantro, lime

Directions:
Remove and discard skin from smoked turkey legs, remove and dice meat.
Heat olive oil to medium-high heat and add diced turkey and green onions. Saute for approximately 5min.
Add cumin and white chili mixes, stir well then add chicken broth and salsa verde.
Stir well and add Simply Potatoes-Diced Potatoes with Onions and canned, drained beans.
Cook, stirring occasionally, for 30min.
Remove from heat and stir in chopped cilantro and lime juice, if desired.
Serve with shredded cheese, sour cream, lime wedges and tortilla chips or corn bread.