xiaoxl/recipe_data huggingface dataset:
Oatmeal Cookies With Apricots and Pistachios


Ingredients:
flour, baking soda, salt, ground cinnamon, ground cloves, unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, old fashioned oats, unsalted pistachio nuts

Directions:
Preheat oven to 350 degrees.
Combine flour, baking soda, salt, cinnamon and cloves in a medium-size bowl; set aside.
Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until well blended.
Add the eggs and vanilla and beat until smooth.
Beat in the flour mixture until just combined and stir in oats, apricots and pistachios.
Cover and leave bowl in the refrigerator for 10 minutes (or up to 6 hours] to let the dough firm up.
Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie.
Bake cookies until they're golden around the edges but still soft on top, about 15-17 minutes.
Let them stand on the baking sheet for 5 minutes, then transfer them with a metal spatula to a wire rack to cool completely.
Foul Mudammas


Ingredients:
fava beans, garlic cloves, parsley, cumin seeds, cherries, chopped tomato, salt, pepper

Directions:
Smash garlic cloves with a flat part of the knife and remove the outer layers. Chop parsley.
In a small skillet toast cumin seeds until you can smell intense aroma. Transfer to a pestle and mortar and grind.
Heat the olive oil in a large skillet or pot and add the garlic cloves and cumin. Saute one minute and add drained Fava beans. Cover with water, put a lid on and simmer for about an hour or until beans are soft.
Drain cooked beans through a sieve reserving the flavorful water. Let them cool down a bit and start shelling them. Make a small cut or tear a small opening on one end of a bean and squeeze the content back into the flavorful water. Throw away the shells.
Bring back beans to a boil and using potato masher, mash them slightly. Add parsley, lemon juice and tomatoes and simmer few more minutes until slightly reduced and thick. Stir from time to time.
At the end season with salt and pepper and serve with pita bread.
Sweet Potato and Red Potato New York Style Home Fries Home Fries


Ingredients:
sweet potato, red onion, butter, olive oil

Directions:
peel all 3 potatoes and onion.
slice the 3 potatoes by cutting long way in half then cut the halves the same way.
slice quarters into chips 1/8 of inch thick.
in a pot add cold water and potatoes and boil for 20 minute.
dice red onion.
cut hot pepper long ways and take the seeds out.
slice the two halves very thin then give them a fine dice.
in a large skillet melt butter and add olive oil.
add onions and diced pepper  let sweat for 5 minute.
in a colander drain the potatoes well, add in skillet.
on a high flame cook for 10 min stir (or give it a couple of flips like i like to do].
add  salt and pepper to taste.
serve.
and  enjoy.
Fruity Fun Skewers
Category: appetizers-and-snacks
By AnaJ930

I was looking for a different way to serve fruit, and it just popped into my head! Why not use fruit skewers?

Ingredients:
5 large strawberries, halved
¼  cantaloupe, cut into balls or cubes
2  bananas, peeled and cut into chunks
1  apple, cut into chunks
20  skewers

Directions:
Thread the strawberries, cantaloupe, banana and apple pieces alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

Prep time: 15 mins
Total time: 15 mins
Yields: 5 servings

Calories: 60.8
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 15.4 g
Sugars: 9.4 g
Dietary fiber: 2 g
Protein: 0.9 g
Sodium: 5.1 mg
Hazel


Ingredients:
vodka, Amarula cream liqueur, hazelnut-flavored liqueur

Directions:
Place all ingredients into shaker with ice and strain into a martini glass., Garnish with crushed hazelnuts.
Curried Pea Salad


Ingredients:
mayonnaise, green onions, curry powder

Directions:
Briefly rinse frozen peas under water to thaw slightly.  While peas sit,
mix all ingredients except almonds.  Allow to sit at least 30 min for flavors to meld.
Before serving, add crushed almonds.  Mix some almonds in peas, sprinkle some on top.
Store in covered container.
Olive Garden Caprese Flatbread


Ingredients:
roma tomatoes, plum tomatoes, garlic cloves, black pepper, salt, fresh basil leaves, extra virgin olive oil, garlic clove, mayonnaise, garlic powder, mozzarella cheese, parmesan cheese

Directions:
Preheat oven to 350ºf.
Dice tomatoes into small pieces and transfer to a mixing bowl. Add chopped garlic, salt, pepper, ½ of chopped basil, and 4 tbsp of extra virgin olive oil. Set aside and allow to marinate for 10 minutes.
Flatten pizza dough into pan as indicated on package. Drizzle with extra virgin olive oil and brush it over the surface. Bake in oven at 350ºf for 10 minutes on center rack.  Remove from oven and allow to cool, about 2 minutes.
Cut garlic clove in half and rub, cut side down, onto the surface of the bread. Allow bread to cool completely, about 10 more minutes.
Increase oven temperature to 450ºf.
Combine mayonnaise and garlic powder in a mixing bowl.  Evenly spread onto the surface of the bread.  Top with shredded mozzarella to evenly cover surface.
Drain the Caprese mixture and spread the bread mixture evenly over the bread. Sprinkle with grated parmesan cheese. Return flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly.
Garnish with remaining chopped basil. Serve immediately and enjoy!
Chicken Catitori Bake


Ingredients:
chicken thighs, tomatoes, tomato sauce, olive oil, chicken bouillon, bell pepper, onion, mozzarella cheese

Directions:
Preheat oven to 425 degrees.
In a cast iron skillet heat 1 tbsp of olive oil and sear the chicken thighs on all sides.
Once the chicken is done sprinkle the bouillon over the chicken and add the petite cut tomatoes and tomato sauce.
Sprinkle cheese over the chicken.
In a medium frying pan heat the other tbsp of olive oil, and saute the onion and bell pepper slices over medium high heat.
Pour the caramelized onion and bell pepper over the cheese and bake in the oven for 30 minutes.
Let stand for 10-15 minutes to cool.  Serve hot over noodles or rice.
Tahinopita (A Greek Lenten Cake)


Ingredients:
tahini, sugar, orange, all-purpose flour, salt, baking powder, baking soda, cinnamon, nutmeg, clove, allspice, walnuts, sultana raisin

Directions:
Preheat oven to 350 F (180C].
If this cake is to be Lenten, then grease a loaf pan with olive oil, otherwise, use butter, and dust pan with flour.
Prepare all dry ingredients in a bowl to have on hand.
Beat tahini, sugar and orange rind until fluffy and creamy (about 8 minutes on high].
Gradually add orange juice alternately with dry ingredients.
Stir in walnuts and sultana raisins.
Pour batter into prepared pan and bake for approximately 50-60 minutes (until tester comes out clean].
Festive Cream Cheese Dip


Ingredients:
Philadelphia Cream Cheese, Hellmann's mayonnaise, garlic powder, green pepper, red onions

Directions:
1.  Mix together cream cheese, mayonnaise and garlic powder until well blended., 2.  Add diced vegetables and mix well., 3.  Refrigerate for one hour to allow flavors to blend., 4.  Allow time for dip to soften before serving., 5.  Serve with ritz crackers or wheat thins., 6.  Enjoy.
Wicklewood’s Revamped Value Baked Beans


Ingredients:
"butter"

Directions:
Place beans and butter in a saucepan and gently heat until butter has melted, approx 5mins, stirring regularly.
Continue to cook until beans begin to gently boil and look thick and glossy.
Serve hot.
Quick and Easy Taco Dip
Category: appetizers-and-snacks
By FROGGLADIE

This is a quick and easy taco dip that everyone is sure to love!! Better make a double batch, because this will go quickly! Increase the amount of salsa as desired.

Ingredients:
1 (8 ounce) package cream cheese, softened
¾ teaspoon taco seasoning mix
⅓ cup salsa
1 (8 ounce) package shredded Cheddar cheese

Directions:
In a medium bowl, mix the cream cheese,   mix and salsa. Spread the mixture into a shallow serving dish or an 8 inch baking pan. Top with Cheddar cheese. Chill in the refrigerator approximately 1 hour before serving.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 2.5 cups

Calories: 85.8
Fat: 7.6 g
Saturated fat: 4.8 g
Carbohydrates: 0.8 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 3.7 g
Cholesterol: 24.1 mg
Sodium: 136.5 mg
Garlic and Herb Roasted Brussels Sprouts


Ingredients:
Brussels sprout, olive oil

Directions:
Preheat the oven to 425 degrees Fahrenheit.
Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley® Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.
Tangy Vanilla Frozen Yogurt


Ingredients:
plain yogurt, sugar, vanilla

Directions:
Mix all three ingredients until sugar is dissolved., Refrigerate mixture for 1 hour., Freeze using an ice cream maker according to the manufacturer's instructions.
Lobster Tails


Ingredients:
lobster tails, water, kosher salt, butter, lemon juice, salt, pepper, paprika, garlic clove, ground ginger

Directions:
In a large pot, add the water and kosher salt to boil. Add the lobster tails and allow to boil for about 20 minutes and the meat is white and the shells are bright red.
Remove the tails from the water. I used tongs and they were easy to remove them that way. Allow them to cool for about 10 minutes.
Turn on the broiler in your oven.
Make the citrus butter in a small bowl. The 10 minutes while the lobster cools will allow the flavor to increase!
Using a very sharp knife or kitchen shears, Cut off the top shell of the tail, exposing the meat. Lay the tails on a baking sheet and brush on the butter.
Broil for about 6-8 minutes. Watch carefully to not burn!
Enjoy with the remaining butter.
Slow-Cooker Lentil-Beef Stew


Ingredients:
dried basil, garlic powder, paprika, sea salt, ground cumin, dried oregano, all-purpose flour, beef chuck, beef broth, carrots, celery, garlic cloves, onions, tomatoes, potato, brown lentils, soy sauce, red pepper flakes, thyme, bay leaf

Directions:
For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Diabetic  Frozen Peach Yogurt


Ingredients:
plain yogurt, vanilla, Splenda granular

Directions:
Drain peaches reserving 1/2 cup of juice.
Puree peaches in blender (I use hand held blender for faster clean up].
Add yogurt, (I do this all in a four cup measuring cup] reserved juice, and Splenda; blend with hand blender until combined.
Pour into freezer bowl, turn machine ON and let mix until frozen, about 25-30 minutes.
If desired, pour frozen yogurt into plastic container and place in freezer until firm, about 2 hours.
Duck Chips & Dip


Ingredients:
duck breasts, duck legs, fresh thyme sprigs, garlic cloves, salt, cracked black pepper, duck fat, dill, extra virgin olive oil, thyme, shallot, salt

Directions:
Tea-Smoked Duck Breast:
Rub cleaned breasts with Chinese five spice, Kosher salt. Allow to dry/cure in refrigerator for one day. Remove from cooler and place in the cold smoker.
Smoke for twenty minutes with a healthy sprinkle of oolong tea leaves and a smoldering stack of hardwood (apple, pecan peach, pecan] wood chips.
Remove from smoker and render the skin crispy, flip the breast and continue to cook until the breast is rare (internal temperature 115 degrees F].
Place cooked breast on a sheet tray, allow to cool one hour, and then fully freeze in the freezer.
Duck Confit:
Day 1:
Place duck legs on sheet pan racks and sprinkle with a healthy layer of kosher salt and black pepper. Spread thyme sprigs and garlic across legs to evenly coat (1 oz thyme per tray, ½ cup garlic per tray] Allow to cure overnight in the walk-in.
Day 2:
Remove duck legs from the cure and rub off the garlic, salt, pepper, and thyme mixture. Place legs into a large pan and cover with melted duck fat. Cover pan with foil and cook in a 300 degree oven for 4-5 hours. Duck should be above 165 degrees and be tender enough to pull.
Pull meat from the bones and remove skins. Layer the pulled meat thinly on sheet trays to cool. Cool to room temp for one hour and then place on speed rack in walk-in. Cool overnight. Once fully cooled overnight, store into quart containers.
Lemon Goat Cheese Dip:
Mix goat cheese, milk and lemon thoroughly in stand mixer. (DO NOT OVER MIX IT WILL BREAK]. Season to taste and refrigerate.
Kennebec Chips:
Slice potatoes into long, wide and thin slices the thickness of a playing card. Fry at 300 degrees until golden (3-4 minutes]. Season with kosher salt immediately after removing from hot oil.
To Plate:
Reheat the picked and cleaned duck confit in some of the remaining reserved duck fat. Add shallots and thyme and season to taste. Reserve warm.
Remove duck breast from freezer and shave as thinly as possible on a sharp mandolin, or preferably on a meat/deli slicer.
Plate and spread a large dollop of the lemon goat cheese spread on a plate of your liking (8” diameter minimum]. Stack chips onto the goat cheese spread creating a nest look.
Spoon warmed duck confit into the “crater” of the chip nest and then top with a healthy mound of shaved rare and still slightly frozen duck beast.
Garnish with fresh picked dill, drizzle with olive oil and garnish with a light sprinkle of crunchy fluer de sel or other large crystal garnishing salt.
Gazpacho Shrimp Cocktail


Ingredients:
lime, juice of, extra virgin olive oil, flat leaf parsley, cilantro leaf, garlic cloves, fire-roasted tomatoes, yellow onion, seedless cucumber, celery ribs, salt, fresh ground black pepper, extra-large shrimp

Directions:
Place lime juice, EVOO, parsley, cilantro, garlic, peppers, tomatoes, onion, cucumber, celery and bread in a food processor.
Blend for 2-3 minutes until all chopped and combined.
Season with hot sauce, salt and freshly ground black pepper.
Serve gazpacho out of martini glasses with the shrimp hanging off the side for dipping and dunking.
Sofrito (Daisy Martinez)


Ingredients:
Spanish onions, cubanelle peppers, garlic cloves, fresh cilantro, mini sweet peppers, fresh cilantro, plum tomatoes, red bell pepper

Directions:
Pulse onion and Italian frying pepper or Cubanelle in the food processor until coarsely chopped.
With the motor running, add remaining ingredients, one at a time, until mixture is smooth.
Sofrito keeps 3 days in the refrigerator; freeze for longer storage (can be used without thawing].
NOTES:  Ajices Dulces, also known as cachuchua or ajicitos, are tiny peppers with only a hint of heat.  They look  similar to scotch bonnets or habaneros, so don't get them confused!  If you cannot find them , use a little more cilantro and a pinch of cayenne or crushed red pepper flakes.
NOTE:  Culantro has long tapered leaves with serrated edges.  If you cannot find it, just leave it out.
Chorizo and Egg Breakfast Burritos - OAMC


Ingredients:
flour tortillas, chorizo sausage, eggs, chunky salsa, salt, pepper

Directions:
Cook chorizo - In wide skillet, saute chorizo sausage, stirring it and breaking it up so that the finished product is small and crumbly.  Remove to paper towels to drain.  Clean skillet of any blackened bits.
Prepare egg mixture - Whisk together eggs, salsa, salt and pepper in a large bowl.  Don't add water or milk because you want firm scrambled eggs.
Scramble eggs - Pour the egg mixture into the hot skillet (add a bit of butter if necessary, to prevent sticking] and scramble the eggs.  When the eggs are nearly done, turn down the heat and add the drained sausage and shredded cheese; remove from heat.
Heat tortillas - Put 5 tortillas between damp paper towels and microwave 45 seconds.  Repeat for other 5 tortillas.
Assemble - Put egg mixture onto warm tortilla and roll up.  Place each completed tortilla in a piece of waxed paper for easy freezing and removal.
To reheat - microwave 2 minutes at 50% power.
Crab 'N Shrimp Dip
Category: appetizers-and-snacks
By Cindy Carnes

I always have this for a filler with company around the holidays, fun to serve with holiday shaped crackers that are available.

Ingredients:
8 ounces cream cheese, softened
1 tablespoon mayonnaise
1  green onion, chopped
1 (6 ounce) can crab meat, drained
1 (4.5 ounce) can small shrimp, drained

Directions:
Blend together the cream cheese and mayonnaise. Add the green onion, crab and shrimp. Place in a covered container and chill overnight.

Yields: 1 1/2 cups

Calories: 67.5
Fat: 5.3 g
Saturated fat: 2.9 g
Carbohydrates: 0.5 g
Sugars: 0.1 g
Protein: 4.5 g
Cholesterol: 34.8 mg
Sodium: 84.9 mg
No-Bake Cherry Cheesecake for Valentine's Day


Ingredients:
chocolate graham cracker crumbs, brown sugar, butter, cream cheese, sweetened condensed milk, cherry pie filling

Directions:
Blend the crumbs and sugar together in a bowl, then add the melted butter.
Stir until mixed then press into a heart-shaped silicone mold (or a 9" springform pan or pie plate].
Bake at 375 degrees F for 8-10 minutes, remove from oven and set aside to cool.
With an electric mixer, the beat cream cheese until fluffy.
Add the sweetened condensed milk and continue beating until well blended.
In a separate bowl, beat the whipping cream until stiff.
Fold the whipped cream into cream cheese mixture until well blended.
Add cherry filling to the filling mixture. This will give your cheesecake that nice, Valentine's Day pink tint.
Spread the mixture over the cooled crust and refrigerate for at least 3 hours.
Garnish with your choice of chocolate shavings, cherries, whipped cream, or berries.
True Breakfast Cookies


Ingredients:
butter flavor shortening, chunky peanut butter, Splenda granular, brown sugar, eggs, all-purpose flour, baking powder, baking soda, cinnamon, quick oats, golden raisins, apple, carrot, walnut pieces, bacon, cheddar cheese

Directions:
Preheat oven to 350°F.
Place sheets of foil on countertop for cooling cookies.
Combine shortening, peanut butter and sugars in large bowl. Beat at medium speed with electric mixer until blended. Beat in eggs.
Combine flour, baking soda, baking powder and cinnamon. Add gradually to creamed mixture at low speed. Beat until blended. Stir in oats, raisins, apple, carrot and walnuts, crumbled bacon   and shredded cheese. Drop by tablespoonfuls onto ungreased baking sheet.
Bake for 9-11 minutes or until just browned around edges. Do not over bake. Cool 2 minutes on baking sheets. Remove cookies to foil to cool completely.
Pizzeria Crostini


Ingredients:
French baguette, olive oil, garlic cloves, roma tomatoes, basil leaves, mozzarella cheese, parmesan cheese

Directions:
Slice the baguette into 24 slices.
Brush olive oil on both sides of each slice.
Toast bread 3 inches from broiler for 1 minute per side.
Rub one side of each piece of bread with peeled garlic clove.
Top each slice of bread with 2 slices of tomato, 1 fresh basil leave, 2 slices of pepperoni, 1 slice of mozzarella, and 1/2 tsp grated Parmesan.
Bake at 400 degrees for one minute, until cheese melts.
Cool Whip Triple Layer Chocolate Pie


Ingredients:
milk, instant pudding mix

Directions:
Pour milk into large bowl.  Add dry pudding mixes and beat with wire whisk for 2 minutes until blended.
Spoon 1 1/2 cups pudding onto the bottom of the crust.
Stir 1/2 of the whipped topping into the remaining pudding.
Spoon mixture on top of pudding in crust.
Top with remaining whipped topping.
Refrigerate 3 hours or until set.
Mini Pumpkin Cheesecakes


Ingredients:
cream cheese, solid-pack pumpkin, sugar, pumpkin pie spice, vanilla, eggs

Directions:
Preheat the oven to 325 degrees.
Place 12 muffin cup liners in a muffin tin.
Place a gingersnap cookie in the bottom of each liner.
Beat cream cheese, pumpkin, sugar, pumpkin pie spice, and vanilla until well blended.
Add the eggs and beat well.
Divide batter equally among the 12 muffin cups.
Bake for 20-25 minutes or until set.
Cool in the pan on a wire rack.
Remove from the pan and chill before serving.
Braised Pork


Ingredients:
butter, garlic cloves, onion, milk, fresh sage

Directions:
Heat oil and butter in a large Dutch oven or pot that will fit the pork loin over medium heat; add the pork, onions, and garlic and brown meat well on all sides for about 15 minutes.
Add milk, juniper berries, and sage; increase heat and bring to a boil.
Reduce heat to low, cover and simmer until pork is tender 1 to 1 1/2 hours, turning several times to self-baste.
Transfer pork to a serving dish and keep warm.
Increase heat, if desired and cook liquid until it is a light brownish color (it will look curdled at this point].
To serve, slice pork in thick slices and season with salt and pepper, strain liquid then season with a little salt and pepper; drizzle a little of the strained sauce over pork, garnish with fresh sage leaves and serve additional sauce on the side.
Oven Baked Caramel French Toast


Ingredients:
brown sugar, light corn syrup, butter, heavy cream, eggs, vanilla, milk, salt

Directions:
Spray 13x9 baking dish with nonstick cooking spray.
In medium saucepan, combine topping ingredients and mix well.
Cook over medium heat, stirring constantly, until smooth.
DO NOT BOIL!
Spread topping in baking dish.
Beat eggs in a large shallow dish.
Add milk, vanilla, and salt, and blend well.
Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.
Place bread over topping in baking dish.
Cover and refrigerate overnight.
To serve, heat oven to 400 F degrees.
Bake uncovered, 20 to 25 minutes, or until toast is golden brown and sauce is bubbly.
Let stand 2 minutes.
Invert baking dish onto large platter, scraping any extra topping onto toast.
Serve immediately.
Blue Cheese Cornbread


Ingredients:
egg, milk, blue cheese, green onions, pepper

Directions:
Preheat oven to 350 degrees., Grease 8" square baking pan., Combine all ingredients in a medium bowl and mix till blended., Put into a prepared pan., Bake till firm to the touch-about 30 minutes., Cool slightly-Cut into squares.
Hamburger Stroganoff


Ingredients:
olive oil, lean ground beef, mushrooms, low sodium chicken broth, yellow onion, garlic, paprika, light sour cream, plain nonfat yogurt, dried dill

Directions:
In a large nonstick skillet, heat oil over medium-high heat.
Add beef and saute until browned, about 2 minutes.
Place on a plate.
In same skillet over medium-high heat, cook mushrooms and ¼ cup of broth for 5 minutes.
Add the onion and garlic; saute for 3 minutes.
Stir in paprika until well blended.
Add the remaining broth; cook for 4 minutes.
While the mushroom mixture is simmering, cook noodles according to package directions, but do not add salt.
In a small bowl, combine sour cream and yogurt.
Mix well; set aside.
Return the beef and any accumulated juices from plate to skillet; reduce heat to low and stir gently.
Stir sour cream mixture into skillet; heat through.
Drain the noodles in a colander.
Place on serving plates and top with beef mixture.
Sprinkle with dill and serve immediately.