xiaoxl/recipe_data huggingface dataset:
Cocoa Granola Bars


Ingredients:
quick-cooking oats, raisins, white chocolate chips, honey, brown sugar, light corn syrup, peanut butter, vanilla

Directions:
Combine cereal, oats,raisins and white chocolate chips in a big bowl.
Warm honey, brown sugar, and light corn syrup in a saucepan on the stove top, stirring to combine.
Add peanut butter and vanilla and stir to combine then take off heat.
Pour mixture over cereal mixture and mix well.
Press into a 9 x 13 ungreased pan.
Be sure to press hard into pan all over so they don't fall apart.
Put in refrigerator for an hour to cool which makes them easier to cut.
Cut into 15 bars and enjoy.
You may also wrap in wax paper and freeze.
Chili Dogs


Ingredients:
"cheddar cheese"

Directions:
Heat up the chili and hot dogs in a pot., Open a bun on a plate and spoon one hot dog and chili over the bun., Sprinkle cheese on top.
Carrot & Potato Soup


Ingredients:
margarine, onions, garlic, chicken broth, carrots, potatoes, bay leaf

Directions:
Saute onions& garlic in margarine until tender., Add chicken broth, carrots, potatoes, Italian seasoning and bay leaf., Simmer, uncovered, until vegetables are tender, about 20-25 minutes ., Discard bay leaf and puree soup., Season with salt& pepper.
Healthy Apple Carrot Zucchini Muffins


Ingredients:
carrots, zucchini, apples, flour, whole wheat flour, baking powder, ground hazelnuts, oats, molasses, egg

Directions:
In a bowl grate zucchini/courgette and carrot. Cut the apple into small chunks.
Preheat the oven to 170°C/340°F.
In another bowl cream the egg and molasses with a pinch of salt. Add the grated veggies, oats and grated hazelnuts.
Mix baking powder and flours and add to the egg mixture. Stirr until just combined.
Now fold in the apples and pour batter into prepared muffin pan.
Bake for about 30 minutes.
Traditional Applesauce (Or Pear Sauce)


Ingredients:
apples, water, lemon juice, honey, cinnamon, nutmeg

Directions:
Place the apple chunks in a large, heavy-bottomed, stainless-steel pot. Add the rest of the ingredients.
Bring to a boil over medium-high heat, stirring occasionally. Simmer until the fruit becomes tender, about 20 minutes.
Puree in a food mill or blender.
Cool and refrigerate.
Sweet Pepper Poppers


Ingredients:
bell peppers, ricotta cheese, fresh thyme leave, panko breadcrumbs, unsalted butter

Directions:
Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.
New Orleans Cheesecake Squares


Ingredients:
all-purpose flour, sugar, dark brown sugar, instant coffee crystals, pecans, butter, cream cheese, sugar, eggs, vanilla, instant coffee crystals, sour cream, sugar, vanilla, instant coffee crystals, pecan halves

Directions:
For Crust:.
Preheat oven to 350°F.
Mix together all crust ingredients in the food processor or with mixer, until thoroughly mixed.
Press into bottom of a 13 x 9 x 2-inch baking dish.
Bake for 15 minutes in the preheated oven. Cool.
For Filling:.
In food processor or with mixer, beat the cream cheese with the sugar until smooth.
Beat in the eggs until mixture is fluffy.
Dissolve the coffee in the vanilla and beat into the cheese mixture until well blended.
Pour into the crust and return to the preheated oven for 20 minutes or until set.
Remove and spread on the topping.
For Topping:.
Stir together all ingredients gently with a fork until blended.
Spread onto the hot cake and return to the oven.
Bake for 5 minutes.
Cool and chill.
Top each square with a pecan half.
(Makes 30 squares.].
Basque Cream and Cherry Tart


Ingredients:
confectioners' sugar, flour, baking powder, unsalted butter, egg, vanilla, sugar, flour, vanilla, milk

Directions:
Make the pastry:
place the almonds, 2 T of the confectioners' sugar and the 2 T of flour in a food processor and process till the almonds are finely ground.
add the remaining flour and the baking powder and process just to blend.
place the butter, the remaining confectioners' sugar, the egg and egg yolk, vanilla and almond extracts and ligueur in a large mixing bowl and using an electric mixer at low speed, cream until creamy and fluffy.
using a rubber spatula, fold in the almond mixture till completely combined.
divide the dough in half, shape each half into a ball, wrap in plastic and refrigerate for 30 minutes.
while the dough is chilling, make the filling.
heat the milk in a medium size saucepan over medium heat till it is hot but not boiling an dbegins to bubble around the edges.
remove the milk from the heat.
place the 3 egg yolks, the sugar and flour in a bowl and whisk until completely blended (the mixture will be very thick].
gradually whisk in the hot milk.  pour the milk mixture into the saucepan and cook over medium heat, whisking constantly till it thickens and boils, 3 to 5 minutes.
strain the pastry cream through a sieve into a bowl and whisk in teh vanilla and almond extracts, liqueur and the ground almonds.
place a piece of waxed paper directly on top and let cool to room temp, about 1 hour.
meanwhile, flatten each ball of dough into a disk.
press one of the disks into the bottom and up the sides of a 9 inch tart pan with removable bottom.  cover with plastic wrap.
lightly flour the other disc on both sides, place it between two pieces of waxed paper and roll it out to a 10 inch circle.
refrigerate both pieces of dough for at least 1 hour.
position a rack in the center of the oven and preheat the oven to 350.
spread the cherry preserves on the bottom of the tart.
spread the pastry cream over the preserves, making sure it is evenly distributed.
place the top crust over the tart and pinch the top and bottom edges together, being very careful not to tear the pasry.
brush the top of the tart with the egg yolk glaze and using a sharp knife make several slits in teh top for the steam to escape.
place the tart pan on a sturdy baking sheet and bake on the center oven rack till golden brown, about 45 minutes.
transfer the tart to a rack and let cool in the pan completely, at least 2 hours, before serving.
Turtle Fudge Skillet Cake


Ingredients:
butter, margarine, all-purpose flour, eggs, water, pecans

Directions:
Preheat oven to 350 degrees.
Grease and flour bottom and sides of skillet with shortening and flour, tap out excess flour.
Prepare cake mix according to package directions.
Gently pour batter over bottom of skillet, spreading evenly.
Bake, uncovered, 30-35 minutes or until toothpick inserted in center comes out clean.
Carefully, remove skillet; cool cake.
Loosen edges of cake and carefully invert onto platter.
Place chocolate and half of the icecream topping in microwave; cook on high 30-60 seconds or until chocolate is melted and mixture is smooth.
Spread caramel mixture over cake.
Sprinkle pecans over cake.
Drizzle with remaining ice cream topping.
Let stand until topping is set.
Cut into wedges.
May serve with ice cream.
Whole Grain Irish Soda Bread


Ingredients:
whole wheat flour, baking soda, sea salt, buttermilk

Directions:
In a big bowl combine flour, baking soda and salt. Make a well in the center.
Add buttermilk and stir to combine. Knead into a smooth, shaggy dough. If the dough is too wet, add more flour, if it is too dry, add a tad more buttermilk.
On a lightly floured surface roll into a ball. Place on a paper-lined baking sheet and slightly pat down.
Make a cross on top using a sharp knife. Sprinkle some flour on top.
Bake in the preheated oven at 200°C/400°F for about 25 minutes checking in near the end to prevent overbrowning. If a toothpick inserted in the centre comes out clean, it is ready. Alternatively you can tap it on the bottom and if it sounds hollow, it is ready.
Remove to a wire rack to cool completely.
This is best eaten the day it is made, but will keep wrapped in a clean tea towel for a few days.
Roasted Beets N' Sweets


Ingredients:
beets, olive oil, garlic powder, kosher salt, ground black pepper, brown sugar, sweet potatoes, sweet onion

Directions:
Preheat oven to 400 degrees F (200 degrees C].
In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
Bake beets 30 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Raspberry Russian


Ingredients:
raspberry vodka, Kahlua, half-and-half

Directions:
"Fill glass with ice. Pour in Vodka, Kahlua and milk. Shake or stir and enjoy!"
Pan Grilled Portobello Mushrooms With Herb  Infused Marinade


Ingredients:
portabella mushrooms, low sodium soy sauce, water, fresh rosemary, dried rosemary, fresh thyme, dried thyme, fresh oregano, dried oregano, olive oil

Directions:
Remove stems from mushrooms, and lightly wipe tops with a damp paper towel.
In a large bowl, combine vinegar, soy sauce, water, rosemary, thyme and oregano. Stir to mix. Add mushrooms and make sure each one is covered by marinade. You may need to move them around. Marinate for as little as 30 minutes or up to overnight in the fridge.
When ready to cook, add some of the oil to a large skillet over medium heat. Remove mushrooms from marinade(but do not discard marinade]. Put as many mushrooms as you can fit in pan, tops down. They will shrink as they cook. Cook 3-5 minutes, until lightly browned. Turn over and cook 3-5 minutes more.
Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms.
Cover and cook 5-7 minutes. Flip mushrooms, cover and cook 5-7 minutes longer. When fork tender, remove from pan, and repeat with remaining nmushrooms.
To serve the mushrooms hot, simply use myltiple pans on the stove at once.
Serve 2 mushrooms per person.
Sherried Onion and Almond Soup With Saffron


Ingredients:
butter, yellow onions, garlic clove, saffron strand, dry sherry, fresh parsley

Directions:
Melt the better in a heavy saucepan over a low heat to prevent it from burning. Add the onions and garlic, stirring frequently for 15-20 minutes until the onions are soft and translucent.
Add the saffron and cook, uncovered, for 3-4 minutes. Add the ground almonds and cook, stirring continuously, for 2-3 minutes. Add the stock, sherry and 1 tsp salt and plenty of pepper. Bring it to the boil and then simmer gently for about 10 minutes.
Process the soup in a blender until smooth, then return it to the rinsed pan. Reheat slowly without allowing the soup to boil, stirring occasionally. Check the seasoning.
Ladle the soup into heated bowls, garnish with the toasted almonds and a little parsley and serve immediately.
French Roast Chicken


Ingredients:
broiler-fryer chickens, salt, butter, carrot, onion, butter, salt, salt, shallots, green onion, canned chicken broth, salt, pepper, butter

Directions:
Preheat oven to 425.
Sprinkle the inside of the chicken with 1/2 teaspoon salt, and then smear in 1 tablespoon of the butter.
Truss and dry the chicken, and rub the skin with the other half of the butter.
Baste: Melt butter in a small saucepan with cooking oil.
Leave on stovetop with a basting brush for later use.
Back to the chicken: Place the chicken, breast side up, in a shallow small roasting pan.
Scatter the veggies around it, and set it on the rack in the preheated oven.
Allow the chicken to brown slightly for 15 minutes, turning on the left side after 5 minutes, then onto the right side for the last 5 minutes.
Baste with butter quickly after each turn so that the oven does not lose a lot of heat.
Reduce heat to 350.
Leave chicken on its side, baste every 8 to 10 minutes, using the butter in the bottom of the roasting pan once you have used up all of the baste in your bowl.
Watch and adjust oven heat so that the chicken is noisy, but fat is not burning.
Halfway through estimated roasting time (which is 70-80 minutes; so after about 35 minutes], salt the chicken and turn it onto its other side.
Continue to baste regularly.
15 minutes before end of estimated roasting time, salt again and flip chicken breast side up.
Continue to baste regularly.
Chicken will be done when drumstick moves easily in socket and juices run a clear yellow.
Let sit on a platter 5 to 10 minutes before carving.
Remove all but 2 tablespoons of fat from the roasting pan.
Stir in shallot or onion and cook slowly for 1 minute.
Add stock and boil rapidly over high heat, scraping up bits that are stuck in the pan witha wooden spoon.
reduce to about 1/2 cup.
Season with salt and pepper.
Off heat just before serving, swirl in the last 1 to 2 tablespoons butter by bits until it is absorbed.
Pour a spoon of the sauce onto the chicken, then pour the rest into a gravy boat and serve with the chicken.
Champagne Punch


Ingredients:
frozen limeade concentrate, ginger ale

Directions:
Mix the juice concentrates in punch bowl (do not add water].
Stir in the Gingerale then add the Champagne (do not stir after adding the champagne!]
** Note ** The large bottles of Gingerale and Champagne should be equal volumes (I use 2 L.  bottles].
Lima Bean and Tomato Casserole


Ingredients:
lima beans, water, bacon, celery, onion, bell pepper, garlic clove, flour, tomatoes, salt, pepper, sugar

Directions:
put limas in cold water and boil until tender ,drain.
place in 1 1/2 quart casserole.
cook bacon in skillet.
add celery.
onions pepper and garlic.
cook until veggies tender add flour brown salt pepper and sugar if you wish cook until sauce is thick(may need a little water ] pour this sauce over beans( mix].
cover and bake 1 hour at 300 degrees.
Cheesy Tuna Noodle Casserole
Category: seafood
By Becky Wergers

This was a favorite in my home growing up and now it's a favorite of my family as well. I double the recipe these days for my husband and three children. For a change of pace I add canned chopped green chilies and 1/8 teaspoon cayenne, use pasta shells or spirals, or top the casserole with sliced American or cheddar cheese instead of breadcrumbs.

Ingredients:
1 (12 ounce) package egg noodles
2 tablespoons vegetable oil
¼ cup chopped onion
¼ cup chopped green bell pepper
¼ cup red bell pepper, chopped
1 (11 ounce) can condensed cream of Cheddar cheese soup
1 (5 ounce) can tuna, drained
¼ cup milk
¼ teaspoon salt
ground black pepper to taste
¼ cup Italian seasoned bread crumbs

Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well. While noodles are cooking saute in a medium size saucepan vegetable oil, onion, green and red bell peppers. Saute until tender. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat. Fold the noodles into the saucepan. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

Prep time: 10 mins
Cook time: 55 mins
Total time: 1 hr 5 mins
Yields: 6 servings

Calories: 372.9
Fat: 12 g
Saturated fat: 4.2 g
Carbohydrates: 49.4 g
Sugars: 3 g
Dietary fiber: 2.9 g
Protein: 16.7 g
Cholesterol: 66.2 mg
Sodium: 600.4 mg
Bob's Mexican Rice


Ingredients:
long grain rice, olive oil, yellow onion, garlic, ground cumin, salt, Mexican-style stewed tomatoes with jalapeno peppers, water

Directions:
In a large saucepan, heat oil over medium-high heat with cover.
Add rice, fry, stirring until rice is lightly browned, 3-5 minutes.
Stir in the minced onion, garlic, cumin and salt, fry another minute.
Add tomatoes with liquid plus the water.
Bring to a boil, reduce heat to low, cook another 15 minutes, until rice is fluffy and dry.
Wild Mango and Mustard Seed Salad


Ingredients:
mangoes, mango, black mustard seeds, curry leaves, basil leaves

Directions:
Peel the mangoes, remove the pits and cube the flesh.
Heat the oil in a wok or small saucepan and fry the mustard seeds until they pop.
Reduce the heat and add the curry leaves and the chiles.
Pour this oil with the spices into the mangoes. Mix lightly. Let the salad cool and serve at room temperature.
Waffles


Ingredients:
eggs, all-purpose flour, milk, white sugar, baking powder, salt, vanilla extract

Directions:
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Easy Baked Orange Roughy


Ingredients:
seasoning salt, pepper, paprika, butter, margarine

Directions:
Put fish fillets in a greased 11x7 inch baking dish., Sprinkle with seasoned salt, pepper, and paprika., Drizzle with melted butter., Cover and bake at 400 degrees for 15 to 20 minutes or until fish flakes easily.
Creamy Asparagus Soup With Fennel


Ingredients:
fennel bulb, asparagus, onion, brown rice, pearl barley, nonfat chicken broth, low-fat milk, salt, pepper

Directions:
Separate the fennel fronds from the bulb and stems. Finely mince the fronds to yield ½ cup. Slice the fennel bulb and stems.
Cut off 1 ½ inches of the asparagus tips and set aside. Using a vegetable peeler, peel the tough skin off the asparagus stalks, then cut into 1-inch pieces.
Heat oil in large saucepan over medium-high heat. Add sliced fennel stems, asparagus stalks, and onion and sauté for 5 minutes. Add the rice or barley and broth, cover, and simmer over low heat 30 to 40 minutes, or until the rice or barley is very tender.
Transfer saucepan contents to a blender or food processor and puree to the desired consistency in several batches if necessary. Return the puree to the pan and stir in 1 cup of the milk, the reserved fennel fronds, the asparagus tips, salt, and pepper. IF the soup seems too thick, stir in additional milk. Heat until the asparagus tips are crisp-tender, about 1 ½ minutes.
Easy Vodka Sauce
Category: side-dish
By MARRIED

This is a great and simple sauce to make. Tastes delicious over any pasta! I especially love it with lobster ravioli.

Ingredients:
½ cup butter
1  onion, diced
1 cup vodka
2 (28 ounce) cans crushed tomatoes
1 pint heavy cream

Directions:
In a skillet over medium heat, saute onion in butter until slightly brown and soft.  Pour in vodka and let cook for 10 minutes.  Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 10 servings

Calories: 355
Fat: 27.3 g
Saturated fat: 16.9 g
Carbohydrates: 13.9 g
Sugars: 0.6 g
Dietary fiber: 3.1 g
Protein: 3.8 g
Cholesterol: 89.6 mg
Sodium: 291 mg
Chocolate Zucchini Bread I
Category: bread
By Diane

A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!

Ingredients:
2 (1 ounce) squares unsweetened chocolate
3  eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.  In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 2 9x5 inch loaf pans

Calories: 278
Fat: 15.2 g
Saturated fat: 3.7 g
Carbohydrates: 34.9 g
Sugars: 23.8 g
Dietary fiber: 1.4 g
Protein: 3 g
Cholesterol: 27.9 mg
Sodium: 192.6 mg
Bolero Chicken Soup


Ingredients:
chicken breasts, chicken breasts, chicken broth, chili powder, onion powder, garlic powder, paprika, cumin, cayenne, garlic, salt, lime, onion, carrot, chicken broth, fresh cilantro, mild green chilies, diced fire-roasted tomatoes, limes, juice of

Directions:
For Spicy Chicken:
Place chicken breasts in slow cooker.
Combine remaining Bolero chicken ingredients and pour over chicken.
Cover and cook on high until chicken is done, about 3 hours.
Shred chicken into sauce.
For Soup:
To the slow cooker add: onion, carrots, chilies, chicken broth, cilantro, roasted tomatoes and lime juice.
Continue on high for 2 hours.  Serves 6.
Serving suggestion:  Ladle into bowls and garnish with a dollop guacamole.  Serve with tortilla chips.
Baker’s Secret:  Spicy Chicken can also be used in tacos, salads, quesadillas and burritos.
Tunisian Grilled Prawns


Ingredients:
raw shrimp, garlic cloves, olive oil, ground cumin, ground ginger, paprika, cayenne pepper, fresh coriander, lemons

Directions:
Clean and shell shrimp, leaving tails intact. Place in a single layer in a shallow flameproof dish.
Place the remaining ingredients, apart from the lemon wedges, in a small mixing bowl and mix well then pour over the prawns, cover with clingfilm and leave to marinate for  20 minutes up to 2 hours, turning from time to time.
Preheat the grill to hot then grill the prawns for 4-5 minutes until they turn pink , turning a few times during the cooking period and brushing with the marinade every time you turn them. Serve immediately garnished with the lemon wedges.
Kelly's Russian Chicken


Ingredients:
minced garlic cloves, boneless chicken breasts, panko breadcrumbs, parmesan cheese

Directions:
Put the Russian dressing in a bowl.  Mix garlic in with the dressing.  Place the chicken in the mixture and cover chicken liberally.  Use a fork to poke holes in the chicken to allow the mixture to seep into the chicken.
Put in the refrigerator for 20 minutes to "meld" :].
Mix bread crumbs and cheese in a small bowl. After the 20 minutes are up in the refrigerator, take the chicken out of the Russian dressing mixture, coat the chicken with the bread crumb mixture and place on a baking sheet (slathered with olive oil] or Silpat.
Bake at 425 F for 30-35 minutes.  Enjoy!
Grilled Tropical Tuna Steaks
Category: seafood
By dakota kelly

These grilled tuna steaks with a tropical twist are a great way to enjoy a relaxing summer-evening cookout out with friends.

Ingredients:
½ cup pineapple or other tropical fruit preserves
¼ cup hoisin sauce
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon grated fresh ginger
1 teaspoon sesame oil
4 (6 ounce) tuna steaks, about 1 inch thick

Directions:
To prepare marinade, combine preserves, hoisin, lime juice, cilantro, ginger, and sesame oil in a small bowl.  Stir well. Pour into a resealable plastic bag or glass bowl; toss tuna with marinade to coat. Refrigerate for 1 hour. Preheat an outdoor grill for high heat and lightly oil grate. Remove tuna steaks from marinade, shake off excess, and discard remaining marinade. Cook on preheated grill for 4 to 5 minutes per side.  Be careful not to overcook - the tuna should be lightly browned on the outside but still slightly pink in the middle.  Serve immediately.

Prep time: 15 mins
Cook time: 8 mins
Total time: 1 hr 23 mins
Yields: 4 servings

Calories: 332.1
Fat: 3.4 g
Saturated fat: 0.7 g
Carbohydrates: 33.5 g
Sugars: 28.3 g
Dietary fiber: 0.5 g
Protein: 40.5 g
Cholesterol: 77.7 mg
Sodium: 319.3 mg