xiaoxl/recipe_data huggingface dataset:
Cream of Leek Soup With Onions


Ingredients:
butter, leeks, green onions, flour, vegetable broth, white wine, thyme, ground mustard, white pepper, salt, half-and-half, smoked gouda cheese

Directions:
In a large soup pot over medium heat, melt butter.  Add in leeks, and onions and saute for about 10 minutes or until they are tender, but not browned.
Stir in flour; mix well.
Add broth, wine, thyme, ground mustard, white pepper, and bring to a boil; reduce heat and simmer for 8-10 minutes.
Stir in half and half and optional cheese, if using it.  Heat through.
Puree with immersion hand blender/blender/food processor to a semi-smooth texture (or make smooth, if desired].
Return to hot pot.  Serve.
Tex-Mex Bacon Cheeseburger


Ingredients:
bacon, onions, garlic cloves, chipotle chiles in adobo, Worcestershire sauce, salt, pepper, extra virgin olive oil, butter, flour, milk, cheddar cheese, green chilies, onion

Directions:
Arrange the 8 whole bacon slices on a broiler pan and bake at 375 degrees until crisp, 10-12 minutes.
Meanwhile, preheat a cast-iron skillet or griddle over medium-high heat. Combine the beef, chopped bacon, grated onion, garlic, chiopotle puree and Worcestershire sauce; season with s&p. Form into 4 patties (thinner at the center] drizzle with oil.
Grill the burgers for 5 minutes on each side for medium.
Make the queso sauce in a medium sauce pan, melt the butter over medium heat. Whisk in the flour for 1 minute then whisk in the milk. Stir in the cheese to melt.  Stir in the tomatoes. Place the burgers on the bun bottoms and top with the queso sauce, criss-crossed bacon strips, corn chips, and remaining toppings and bun tops.
Serve extra sauce on the side.
Berry Trifle


Ingredients:
graham crackers, fresh strawberries, raspberries, blueberries

Directions:
In a trifle bowl, break up enough graham crackers to cover the bottom.
Add 1/3 cup of lemon curd, spread on crackers. Arrange berries along sides and in center. Add 1 cup of whipped cream and spread until smooth.
Repeat 2 more times, ending on a smooth layer of whipped cream. Cover with plastic wrap and chill for several hours, or even overnight. Watch the video at MomsHeart.net .
Cha Gio Vietnamese Egg Rolls
Category: appetizers-and-snacks
By Joann Lai

These egg rolls freeze really well, so go ahead and make a double batch. Add shredded cabbage or julienned taro for a different twist. Add minced crab to make it even more flavorful.

Ingredients:
1 cup uncooked bean threads (cellophane noodles)
1  large dried shiitake mushroom
1 pound ground pork
½ pound shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2 ¼ teaspoons Vietnamese fish sauce
1 ¼ teaspoons white sugar
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
24  egg roll wrappers
1  egg, beaten
oil for deep frying

Directions:
Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake. Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients. Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner. Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface. Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.

Prep time: 45 mins
Cook time: 5 mins
Total time: 1 hr 5 mins
Yields: 2 dozen egg rolls

Calories: 227.5
Fat: 13.5 g
Saturated fat: 3.1 g
Carbohydrates: 13.8 g
Sugars: 0.8 g
Dietary fiber: 0.6 g
Protein: 12 g
Cholesterol: 68.4 mg
Sodium: 463.8 mg
Chocolate Applesauce Cake III
Category: desserts
By Karen Dunn

This is an extremely moist cake that ranks right up there for all the chocoholics in my home.  It does not need to be frosted because it is sprinkled with chocolate chips and walnuts before baking. Easy AND delicious!

Ingredients:
2 cups unbleached all-purpose flour
2 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup butter
1 ½ cups white sugar
2  eggs
2 teaspoons vanilla extract
2 cups unsweetened applesauce
1 cup semisweet chocolate chips
½ cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt in a bowl. Set aside. In a large bowl, cream the butter and sugar together until light and fluffy, using an electric mixer set on medium speed. Beat in the eggs one at a time. Blend in the vanilla extract. Beat in the flour mixture alternately with the applesauce. Pour the batter into a 9x13 inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake at 350 degrees F (175 degrees C) for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 1 - 9x13 inch pan

Calories: 186.9
Fat: 8.2 g
Saturated fat: 4 g
Carbohydrates: 27.8 g
Sugars: 18.5 g
Dietary fiber: 1.3 g
Protein: 2.4 g
Cholesterol: 25.7 mg
Sodium: 161.7 mg
"Chocolate


Ingredients:
butter, peanut butter, icing sugar

Directions:
Mix together all ingredients by hand, except chocolate.
Form into balls with about 1-2 tablespoons  Note: if mix is too runny or soft, add more rice Krispies, if its too crumbly, add more peanut butter.
Put on a cookie sheet on parchment paper, and refrigerate 1 hour or more.
Melt chocolate over double boiler or in saucepan over low heat.
Dip balls in chocolate, and place back on parchment paper and put in the fridge until set.
Store in a tight container in the fridge.  Enjoy! :].
Splenda Chocolate Brownie Bites


Ingredients:
butter, Splenda granular, eggs, vanilla, flour, baking powder, salt

Directions:
Preheat oven to 350°F., Spray mini muffin tin with cooking spray or line with mini muffin paper liners., Combine first 7 ingredients in a med bowl., Add remaining ingredients., Stir until combined., Fill each muffin cup 3/4 full., Bake fro 12-15 minutes or until set.
Old Fashioned Yeast Bread


Ingredients:
flour, dry yeast, water, honey, sugar, salt

Directions:
Dissolve yeast in water, add honey and let stand until it bubbles, approx 5 to 10 minutes.
Add salt and oil to yeast mixture, then add flour a little at time until you have a stiff dough.
Turn dough out on a floured surface  and mold into a ball shape.  Place  in  pan and cover; let rise for about an hour.
Punch down the ball of dough and mold it into a loaf shape to fit you bread pan.  Cover with a towel and let raise again until it doubled in size.
Bake in a preheated oven at 350°F for about 45 minutes.  Bread is done when it is golden brown and sounds hollow when thumped.
Broccoli and Rice Casserole


Ingredients:
onion, margarine, frozen broccoli, Velveeta cheese, cooked rice

Directions:
Saute onion in margarine., Add remaining ingredients and heat until cheese is melted., Pour into shallow baking dish., Bake at 350 degrees for 30 minutes.
Easy Chocolate Chip Pan Squares


Ingredients:
margarine, brown sugar, vanilla, flour, chocolate chips

Directions:
Combine margarine and brown sugar and beat well., Mix in vanilla and flour., Then add chocolate chips., Spread onto lightly greased 9x13 pan and pat down gently., Bake 10-12 mins or until light brown at 350°F.
Hg's Fit and Crabulous Crab Cakes - Ww 5 Pts


Ingredients:
lump crabmeat, Egg Beaters egg substitute, onions, celery, fat-free mayonnaise, parsley, garlic, lemon juice, light butter, Worcestershire sauce, salt, pepper

Directions:
Preheat oven to 450°F.
Tear lightly toasted bread into pieces and place in a food processor or blender.  Pulse until reduced to breadcrumbs, transfer to medium bowl.
Add crabmeat, parsley, garlic, salt, and pepper to the bowl, gently mix until combined.
Add onion and celery, lightly mix again, and set aside.
Break cheese wedge into pieces and place into small bowl.  Add egg beaters, mayo, dijonnaise, lemon juice, melted butter, worcestershire suace, and hot pepper sauce.  Wisk until smooth and pour over crab mixture.
Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture.  Add more salt and pepper to taste.
Prepare a medium-large baking dish by spraying with butter flavored non-stick spray.
Gently form 1/3 of the crab cake mixture into a ball, and place in baking dish.  Flatten it into a cake about 1 inch thick.
Repeat step twice to have 3 cakes in baking dish.
Bake for 14 - 15 minutes, until the cakes are slightly firm and cooked through.
Remove carefully and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!
Crunchy Caramel Chocolate Layer Bars


Ingredients:
flour, salt, baking soda, brown sugar, quick-cooking oats, butter, flour

Directions:
Combine flour, salt, baking soda, brown sugar, and oatmeal;  cut the butter in until the mixture is crumbly.
Press all but one cup of the mixture into the bottom of an 8 inch square pan.
Bake at 350 degrees for 10 minutes.
Meanwhile, combine the caramels and cream.  Heat slowly in microwave, stirring frequently until caramel melts.  Blend in 2 tablespoons flour.   Spread this carefully over baked mixture.
Sprinkle chocolate chips over caramel.  Sprinkle the remaining one cup crumbly mixture over this.
Bake at 350 degrees for 12-15 minutes, or until lightly browned.
Cool.
Cut into squares.
Super Simple Chili Spice Mix (With Chili Recipe Instructions)


Ingredients:
all-purpose flour, chili powder, cayenne pepper, salt, crushed red pepper flakes, garlic powder, sugar, ground cumin

Directions:
Just layer the spices into a small baby food or mason jar (or ziploc baggy]. No need to mix but make sure to label it. I make 6-8 jars at a time.
To make chili brown 1 pound ground meat of choice (generally beef or pork]. Chop extra veggies to make it really special. 1 each of onion and green pepper plus about 6 mushrooms. Cook fresh vegetables with meat for about 5-8 minutes or until soft before adding addtional ingredients. Add one15-ounce can tomato sauce (not spaghetti sauce] and one 28-ounce can chopped tomatoes and jar of spice mixture. Choose 2 different cans of beans or 1 can of beans and 2 cups of corn. Mix everything together and cook on medium low until it starts to simmer. Turn down to low (lid off] and let simmer for about 1 hour (watch the pot carefully because this can burn easily if it is kept on too hot an element]. The chili is edible then but it does benefit from additional simmering time if possible. It tastes even better the next day!
It is also a good candidate for the slow cooker if you prefer. 3-4 hours on high or 6-8 hours on low (make sure to brown ground meat and vegetables before adding rest of ingredients to slow cooker]. Serve in a bowl with or without cheese or serve over a baked potato or corn muffin with cheese on top. Yummy! This also freezes well.
Shortbread Cookies II
Category: desserts
By Sally

Use only butter in these for best flavor.

Ingredients:
2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:
Preheat oven to 350 degrees F (180 degrees C). Cream butter and sugar until fluffy.  Stir in vanilla; add flour and mix well. Put through cookie press and form cookies onto baking sheets.  Bake for 10 - 12 minutes.

Yields: 2 dozen

Calories: 489.5
Fat: 31.1 g
Saturated fat: 19.5 g
Carbohydrates: 48.6 g
Sugars: 16.9 g
Dietary fiber: 1.1 g
Protein: 4.6 g
Cholesterol: 81.3 mg
Sodium: 218.8 mg
Baked Wisconsin Cheese Curds


Ingredients:
flour, eggs, milk, salt, ground pepper, olive oil flavored cooking spray

Directions:
In three trays set up a breading station, the first with flour (seasoned with salt and pepper], the second with eggs and milk (well beaten and seasoned with salt and pepper], and the third with bread crumbs (I use 1 box  Progresso Italian seasoned panko bread crumbs].
Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs.  This will double bread the cheese.  The goal is to completely cover the cheese with the breading, and it does get messy.
Place breaded cheese on a wax paper lined cookie sheet.
After all cheese is breaded, place the cookie sheet in the freezer until the curds set up.  I like to freeze for a minimum of four hours.  After they have set up you can store in a freezer storage bag.
When ready to cook, preheat oven to 400 degrees.
Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet.
Cook for 15-20 minutes until brown and maybe one or two start to leak.
Serve with marinara sauce.
Potato and Onion Skillet Fry


Ingredients:
onion, butter, olive oil, potatoes

Directions:
Heat the oil and butter in a skillet.
Add the onions and cook until soft and lightly browned.
Remove the onions from the pan with a slotted spoon.
Reserve.
Slice the potatoes into 1/4 inch slices. Add to the hot pan and brown on both sides. Return the onion to the pan, toss and season.
Serve warm.
Mojos (Delicious Deep Fried Potatoes)


Ingredients:
flour, pepper, salt, potatoes, egg, sour cream

Directions:
Mix flour and spices in shallow dish.
Cut potatoes into 1/2-inch thick wedges.
Dip potato slices into the beaten egg, then into flour mixture.
Deep fry in hot oil (about 375º] until golden brown, about 5 to 7 minutes.
Serve with dressing or sour cream.
Asian Chicken Soup


Ingredients:
salt, tagliatelle pasta noodles, chicken breasts, carrot, onion, scallion, garlic cloves, fresh ginger, tamari, low sodium soy sauce, limes, cilantro

Directions:
Bring a pot of water to a boil, salt it, add the pasta and cook for 1 minute less than the instructions indicate. Drain and return to the pot.
Meanwhile, place the chicken, large celery pieces, carrot, onion and bay leaf in a pot. Cover with 1 1/2 to 2 quarts water, bring to a boil and let poach for 12 minutes. Remove the chicken, discard the skin and let cool enough to handle. Shred or dice the meat and discard the bones. Strain the poaching liquid into a large measuring cup and add the store-bought chicken stock. (Using the quick-poach liquid alone makes for too thin a flavor, but adding it to store-bought stock works out nicely and stretches a buck.].
Heat the oil in a dutch oven or medium soup pot over medium-high heat. Add the thinly sliced celery, scallions, garlic, chile pepper and the ginger and stir for a couple of minutes. Add the chicken stock mixture and tamari (or soy sauce].
Divide the noodles and shredded chicken among 4 soup bowls. Top with the soup and garnish with the lime wedges and cilantro.
Nutty Apple Dip


Ingredients:
cream cheese, brown sugar, vanilla extract, pecans

Directions:
In a small bowl, combine the brown sugar, cream cheese and vanilla until well blended.
Stir in pecans.
Serve with sliced apples or pears for dipping.
Potato-Gorgonzola Gratin


Ingredients:
butter, all-purpose flour, fresh thyme, nonfat milk, gorgonzola, blue cheese, salt, fresh ground black pepper, baking potatoes, parmigiano-reggiano cheese

Directions:
Preheat oven to 375°F.
Melt butter in a small saucepan over medium-high heat.  Add flour, and cook  stirring constantly with a whisk for a couple of minutes, until bubbly and flour has a chance to cook a bit.   Stir in the thyme.  Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes], stirring constantly.
Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly.  Stir in salt and pepper.  Remove from heat.
Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon 3/4 cup sauce over potatoes.  Repeat layers twice; arrange remaining potatoes over sauce.  Sprinkle with Parmigiano-Reggiano.
Cover and bake at 375°F for 30 minutes.  Uncover and bake an additional 30-40 minutes or until potatoes are tender and golden brown on top.  Remove from oven; let stand for 10 minutes before serving.
Chicken Alla Romana


Ingredients:
chicken thighs, salt, ground black pepper, olive oil, red bell pepper, orange bell pepper, yellow bell pepper, prosciutto, mushrooms, whole cloves, diced tomatoes, white wine, chicken broth, fresh thyme, oregano, capers

Directions:
Season the chicken with the salt and pepper.
In a heavy large skillet, heat the olive oil over medium heat.
When the skillet is hot, brown the chicken on both sides.
When done, remove chicken and set aside.
In the same warm skillet add peppers, prosciutto, mushroom slices and olives, about 5 minutes.
Add the garlic cloves and scrape off the browned bits of chicken off the bottom of the skillet.
Add the diced tomatoes, wine, broth and herbs, reduce heat and simmer for 30 minutes.
If serving immediately, add the capers and stir to combine.
If making ahead, transfer chicken and sauce to storage, cool, and refrigerate. Reheat to a simmer, stir in the capers and serve.
Mrs Cobb's Coconut Cake


Ingredients:
sugar, shortening, all-purpose flour, baking powder, salt, milk, flaked coconut, apricots, cornstarch, sugar, butter, margarine, cream cheese, powdered sugar, vanilla extract, milk, coconut

Directions:
Cake: Preheat oven to 350°.
Using an electric mixer, cream the sugar and shortening until light and fluffy.
Sift or mix the flour, baking powder and salt.
While beating, add the dry mixture to the creamed mixture, alternating with the milk.
Then beat for 2- 2 1/2 minutes at medium speed.
Add the egg whites and almond extract.
Beat another 1 1/2 minutes.
Add the coconut and stir well.
Put into 2 greased and floured 9" cake pans.
Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
Cool 10 minutes before removing layers from pans.
Spread apricot filling on completely cooled bottom layer.
Place second layer over filling.
Cover top and sides of both layers with frosting.
Filling: Drain apricots, reserving 2 Tbsp of juice.
Remove any pit fragments or pieces of stems from the apricots.
Puree in blender until smooth.
Place in saucepan.
Add reserved juice to cornstarch and mix well.
Stir into apricots.
Add the sugar.
Cook stirring over medium heat until thickened.
Frosting: Cream the butter or margarine and cream cheese together.
Add powdered sugar and vanilla extract.
If frosting is too stiff to spread, add milk a half teaspoon at a time.
After cake is frosted, lightly press more coconut onto the top and sides, if desired.
Cold Weather Taco Soup


Ingredients:
black beans, kidney beans, pinto beans, corn, rotel, diced tomatoes, ground beef, onion, garlic cloves

Directions:
In skillet, cook ground beef and onion together until done, add minced garlic last couple minutes of cooking.
Drain off grease.
Add veggies and meat mixture in large soup pot - DO NOT DRAIN canned vegetables, pour them in liquid and all.
Add seasonings and V-8 juice, add juice to desired consistency, using more or less than recommended to suite your taste.
Simmer 3 to 4 hours.
Serve with crushed tortilla chips, sour cream and shredded cheddar cheese.  Optional topping are endless - fresh cilantro (if you like that stuff], chives, black olives, etc.
Muti-Bean Burger


Ingredients:
black beans, kidney beans, eggs, barbecue sauce, salt, pepper, cumin, thyme, onion powder, garlic cloves, monterey jack and cheddar cheese blend, blue cheese, liquid smoke, Worcestershire sauce, whole wheat flour, coconut oil

Directions:
Rinse beans if from a can or soak overnight if dry beans. If using dry beans cook them for 1 hour or until soft.
Add all ingredients except for the flour and oil to a large bowl and lightly mix.
Slowly add the mixture into your food processor, blender or juicer with correct attachment.(Not the juice screen!] I found that a juicer works best.
After you have your puree you will slowly fold in 1/4 cup of flour at a time until the mixture is nearly the same texture as ground meat, the goal is to eliminate most of the stickiness wile keeping enough for moisture.
Use flour to coat a 1/2 cup measuring cup and scoop up the bean mixture. You want to do this step each time before you scoop so the mixture wont stick.
Shake out the 1/2 cup of mix into your hand and you can either shape it into a patty now or before cooking them. Have a plate near by with some flour on it to rest your patties on.
After using all the mixture i put the plate into the freezer for around 30 minuets and then moved them to the fridge.
If you wish to cook them right away you can skip step 7.
Spread the coconut oil onto your patties and or cast iron skillet (or pan of your choice]. I put the oil onto both so that the flour on the outside of the patty would dissolve into the oil more evenly wile cooking.
Turn your burner to medium heat and let the pan warm up.
Place the patties on the skillet and let cook for 5 minuets or until crispy and starting to turn a darker brown. Flip your patty and repeat.
Top your burgers with you favorite cheese (I would choose provolone] wile you Toast your bread if you with to make a sandwich.
You could also cut the patties up and add them to a salad or burrito if you would like.
In my case i usually go with a whole wheat flax seed bread (toasted] topped with lettuce tomato onion and sriracha chili sauce! I was missing some toppings in the picture.
Serve up and Enjoy!
Crock Pot Broccoli Cheese Chicken


Ingredients:
boneless skinless chicken breasts, milk, onion, salt, pepper, dried basil, rice

Directions:
Place the chicken in the crock pot.
Mix together the remaining ingredients and pour over the chicken.
Cook on High for 1 hour; reduce to Low and cook for another 5-6 hours.
Serve over noodles or rice.
Fresh Fruit Pizza


Ingredients:
cream cheese, orange marmalade

Directions:
Preheat oven to 350 degrees.
Roll out cookie dough large enough to cover a round pizza pan.
Bake 8 to 15 minutes or until firm.
Cool completely.
Mix together cream cheese and extract.
Spread cream cheese mixture over cooled cookie dough crust.
Arrange fruit in circles (like a bulls eye pattern].
Slightly warm marmalade and brush over fruit.
Serve immediately.
Creamed Cucumber Slices
Category: side-dish
By GEEKSWIFE1

This is the only recipe I can think of that my mother and grandmother use to make.

Ingredients:
1 cup mayonnaise
¼ cup milk
1 teaspoon sugar
½ teaspoon white vinegar
1 large cucumber, sliced
salt and pepper to taste

Directions:
In a bowl, mix the mayonnaise, milk, sugar, and vinegar until smooth. Place cucumber slices in the bowl, and toss to coat with the dressing. Season with salt and pepper. Chill 30 minutes in the refrigerator before serving.

Prep time: 10 mins
Total time: 40 mins
Yields: 4 servings

Calories: 417.1
Fat: 44 g
Saturated fat: 6.8 g
Carbohydrates: 6 g
Sugars: 3.5 g
Dietary fiber: 0.4 g
Protein: 1.5 g
Cholesterol: 22.1 mg
Sodium: 320.1 mg
Easy Apple Dumplings


Ingredients:
flour, apples, butter, brown sugar, cinnamon, vanilla ice cream

Directions:
1. Preheat the oven to 350 degrees.
2. On a surface dusted with flour, unfold the rolls.
3. Place apple wedge on the wide edge of each piece of dough and roll up; place sumplings in an 8 inch square baking dish.
4. In a saucepan, melt the butter, sugar, cinnamon over medium heat. Stir in the Mountain Dew.
5. Pour the mixture on the dumplings.
6. Cover the dish with foil and bake for 15 minutes; remove the foil and bake 15 minutes longer.
7. Serve with Vanilla Bean Ice Cream.
Steps 1-5 can be done before dinner so that you are ready for the 30 minute cooking time as you are finishing dinner.