xiaoxl/recipe_data huggingface dataset:
London Fog (My Low-Cost, Low-Fat Version)


Ingredients:
boiling water, honey, vanilla extract, skim milk

Directions:
Place tea bag in a measuring cup and add boiling water, steep for at least 3min.
In your favourite mug, mix together honey, vanilla & milk.
Heat in microwave for 30 seconds.
Remove bag from tea and pour in your mug with the heated milk.
Stir. (If you have one of those mini frothers, froth the milk before adding the tea even better :-].
Enjoy. Careful, it's hot!
Wagon Wheel Pasta Bake


Ingredients:
eggs, salt, garlic, pepper, ground beef, parmesan cheese, mozzarella cheese

Directions:
Cook pasta for about 1-2 minutes less than called for on the package directions. You want it to be slightly under-cooked so that it doesn’t become mushy when you bake it in the oven later.
Meanwhile, in a large bowl, beat the eggs, salt, garlic, and pepper. Add beef and mix well. Sprinkle with Parmesan cheese and bread crumbs; mix gently.
Crumble beef mixture into a large skillet. Cook over medium-high heat until meat is no longer pink; drain. Stir in the marinara sauce.
Drain pasta; place in a large bowl. Add beef mixture; sprinkle with 1 cup mozzarella cheese. Toss until pasta is well coated.
Pour pasta mixture into a 13x9-inch baking dish (or into two 8-inch square baking dishes]. Top with remaining 1 cup of mozzarella cheese.
Cover and bake at 350 degrees F for approximately 25-30 minutes. Remove cover and bake for an additional 5 minutes, or until top browns and pasta is heated through.
Serve with additional Parmesan cheese on top, if desired.
Apple Puree/Applesauce & Real Apple Juice (No Added Sugar)


Ingredients:
apple, water

Directions:
Peel, core and cut apple into slices/chunks.
Place slices or chunks into a pan with just enough water to slightly cover apples.
Boil/steam until tender.
be sure to check on the water level and stir.
Drain juice.
Mash apples with a potato masher to achieve a smooth applesauce consistency.
Place into your choice of appliance for pureeing and begin pureeing.
Add the reserved water as necessary to achieve a smooth, thin puree.
Add cereal (if desired] to thicken the applesauce.
The remaining juice is your pure apple juice.
Capellini Alla Crema Di Prezzemolo


Ingredients:
onion, parsley, dry white wine, heavy cream, white pepper, parmigiano

Directions:
Set pasta water to heat, salt it when it reaches a boil, and cook the pasta.
In the meantime, wilt the onion in a pan with a little water and the wine, then blend the mixture with the cream and check seasoning.
Heat the cream and add the minced parsley, timing things so you reach this step when the pasta is ready to be drained.
Drain the pasta, stir the sauce into it, garnish with the reserved parsley sprigs, and serve with grated Parmigiano on the side.
Chickpea Soup With Shredded Kale and Chorizo


Ingredients:
olive oil, onion, garlic cloves, chickpeas, kale, chorizo sausage

Directions:
Fry the onion and garlic in the olive oil in a large pan., Add the chickpeas,chicken stock and chilli., Cook for about 10 minutes., Stir in the kale and cook for 3 minutes., Spoon into bowls and top with the chorizo.
Grain & Gluten Free Chocolate Coffee Cookies


Ingredients:
flour, chickpea flour, carob powder, espresso coffee, erythritol, stevia, vanilla, coconut milk, coconut oil, coconut oil, coconut milk, erythritol, honey, coconut flakes, dark chocolate

Directions:
Preheat the oven to 350 F on convection bake.
Sift all the flowers in a bowl, mix well and add the other dry ingredients.
Combine the wet ingredients with the dry ones and knead well with your hands. You should get a very smooth, pliable dough.
Take a large piece of parchment paper and roll down the dough with a rolling pin until 1/4 of an inch thick.
Shape your grain free Chocolate Coffee Cookies with a circular cookie cutter and poke each one twice in the middle with a fork.
Bake for 15 minutes then turn off the oven and let them cool down inside for 15 more minutes so they reach the perfect friable, crispy texture.
To prepare the matcha glaze, melt the coconut oil on very low heat, add in the coconut milk and matcha and mix well. Lastly, add in the erythritol and keep on mixing until it starts to boil and gets foamy. Take it off the stove, mix again until it goes back to being liquid and drizzle it over 1/2 of the cookies (if it starts to solidify, heat it up over the stove for a minute and finish garnishing.
To decorate the second half of the cookies, dip your finger in the honey and spread a very thin layer of it over the cookies. Pour the coconut flakes in a small plate and dip the cookies in on the honeyed side.
Melt the dark chocolate in a small saucepan over very low heat. I usually only leave the heat on the stove for a minute and then let it finish melting in the hot pan while mixing constantly.
Drizzle the melted chocolate over the remaining cookies, scatter some edible flowers on your grain free cookies and get ready to enjoy them!
Whatever Floats Your Boat Vegetable Soup -- Leftovers!


Ingredients:
olive oil, onion, garlic, russet potatoes, sweet potatoes, water, salt, beef bouillon granules, chicken bouillon granules, fresh ground black pepper, Italian tomatoes, Worcestershire sauce, whole kernel corn, cilantro, Italian parsley

Directions:
Thaw leftover vegetables of your choice.  Set aside.
In a large saucepan, saute diced onions in 2 tablespoons olive oil for about 3 minutes; add minced garlic and saute for about 1 minute more.
Add diced potatoes, water, salt, beef or chicken granules, and black pepper.  Bring to a boil.
Reduce heat ~ simmer until potatoes are tender but not falling apart (about 10 minutes].
Add thawed leftover vegetables.  Bring back to heat.
Add tomatoes (with juice] and optional Worcestershire sauce and corn. Simmer for 2 minutes.
Taste for needed seasonings.
Add leftover cooked beef or chicken, if desired, and heat through.
Garnish with cilantro or parsley ~ Serve with cornbread or bread sticks, and a fruit salad.
Ultra Creamy Mashed Potatoes


Ingredients:
Swanson chicken broth, potatoes, butter, ground black pepper

Directions:
Heat the broth and potatoes in a 3-quart saucepan over medium-high heat to a boil.
Reduce the heat to medium. Cover and cook for 10 minutes or until the potatoes are tender. Drain, reserving the broth.
Mash the potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.  Serve with the gravy.
Ultimate Mashed Potatoes: Stir 1/2 cup sour cream, 3 slices bacon, cooked and crumbled (reserve some for garnish], and 1/4 cup chopped fresh chives into the hot mashed potatoes. Sprinkle with the reserved bacon.
Yellow Cake Mix Cookies


Ingredients:
eggs, water, margarine, creamy peanut butter

Directions:
Preheat oven to 350., Spray cookie sheets., In Large bowl cream together the eggs, water, margerine& peanut butter., Mix in cake mix& blend well., Fold in chips& toffee bits., Drop by rounded teaspoon on cookie sheets., Bake 8- 10 min., Allow to cool on cookie sheets about 5 minutes., Remove to a wire rack to cool completely.
Breakfast Prune Spice Cake
Category: desserts
By LauraG

This moist cake was a favorite of mine as a child - probably because it meant I could have cake for breakfast!  Moist, spicy and delicious any time of day!

Ingredients:
1 cup shortening
2 cups white sugar
4  eggs
1 teaspoon vanilla extract
1 ⅓ cups buttermilk
1 ⅓ cups stewed prunes, chopped
2 ⅓ cups all-purpose flour
1 teaspoon allspice
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan. In a large bowl, mix the shortening and sugar with an electric mixer until smooth. Mix in the eggs one at a time, then stir in the vanilla and prunes. Sift the flour, allspice, nutmeg, cinnamon, salt, baking powder and baking soda into a large bowl or onto a sheet of waxed paper. Stir in the dry ingredients 1/3 at a time, alternating with the buttermilk. Mix in the walnuts if using.  Pour batter into the prepared pan. Bake for 50 minutes in the preheated oven, or until a toothpick inserted in the crown of the cake comes out clean.   Cool on a wire rack for at least 10 minutes before inverting onto a serving plate.

Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 - 9 inch tube cake

Calories: 374.5
Fat: 19.4 g
Saturated fat: 4.2 g
Carbohydrates: 46.8 g
Sugars: 31.1 g
Dietary fiber: 1.9 g
Protein: 5.5 g
Cholesterol: 47.3 mg
Sodium: 294.7 mg
Decadent Chocolate Sauce


Ingredients:
sweetened condensed milk, cocoa powder, butter, vanilla extract

Directions:
Heat condensed milk in a double boiler., Mix cocoa powder with a tablespoon of hot water and stir into condensed milk., Stir in butter and vanilla extract and heat through over low heat.
Instant Pot® Brisket Barbacoa with Poblano Peppers and Onions
Category: everyday-cooking
By SZYQ1

Mexican-inspired barbacoa using beef brisket in the Instant Pot® is so tender and delicious. Use the meat for tacos or a burrito bowl and top with sautéed poblano pepper and onion along with your favorite toppings to complete the meal. This recipe is a great for make ahead/meal prep too. Serving options: corn tortillas, warmed; or your favorite Mexican rice, or cilantro-lime rice. Garnish with chopped cilantro, limes, salsa, sliced and diced avocado, and queso fresco.

Ingredients:
1 (3 pound) beef brisket, trimmed and cut in half
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ medium red onion, quartered
3 peppers chipotle peppers in adobo sauce
⅓ cup chopped fresh cilantro
¼ cup orange juice
¼ cup lime juice
2 tablespoons adobo sauce from chipotle peppers
8 cloves garlic
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
¼ teaspoon ground cinnamon
3 tablespoons avocado oil, divided
1 ¾ cups low-sodium beef broth, divided
3 leaf (blank)s bay leaves
2 large poblano peppers
1 large white onion, thinly sliced

Directions:
Season both sides of the brisket with salt and pepper. Combine red onion, chipotle peppers, cilantro, orange juice, lime juice, adobo sauce, garlic, cumin, oregano, and cinnamon in a blender. Blend until chipotle sauce is smooth. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When display shows Hot, add 2 tablespoons avocado oil. Using tongs, place a brisket half into the pot and sear, about 5 minutes per side. Transfer meat to a plate and set aside. Repeat with remaining brisket half. Add 1/4 cup beef broth to Instant Pot® and deglaze using a wooden spoon to scrape up any brown bits. Select Cancel to turn it off. Return brisket pieces to the pot. Pour chipotle sauce mixture over the brisket. Pour remaining beef broth on top and add bay leaves. Place lid on the Instant Pot® and set valve to Sealing. Select Meat/Stew setting on and set timer for 1 hour. Release pressure using the natural-release method according to manufacturer's instructions, 20 to 30 minutes.  Unlock and remove the lid. Remove meat to a platter and shred the meat with 2 forks. Remove bay leaves from Instant Pot®. Remove 2 cups of liquid from the pot and set aside; discard remaining liquid. Add reserved liquid to the pot and return shredded meat. Leave on Warm setting until ready to serve. Meanwhile, heat remaining avocado oil in a skillet over medium-high heat. Add poblano peppers and white onion and saute until tender, 7 to 10 minutes. Serve meat with poblano peppers and onion on top.

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 2 hrs
Yields: 8 servings

Calories: 186.9
Fat: 9.3 g
Saturated fat: 2.1 g
Carbohydrates: 8.9 g
Sugars: 3 g
Dietary fiber: 1.8 g
Protein: 17 g
Cholesterol: 33.8 mg
Sodium: 1347.8 mg
Grilled Chicken and Herbs
Category: meat-and-poultry
By JCKREP

This chicken is easy and tasty. One of my favorite grilled chicken recipes. Your whole family will love it.

Ingredients:
4 large skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper

Directions:
Preheat grill for medium heat and lightly oil the grate. Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs. Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C, about 10 minutes per side.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 293.9
Fat: 11.5 g
Saturated fat: 2.3 g
Carbohydrates: 1 g
Dietary fiber: 0.5 g
Protein: 44.2 g
Cholesterol: 117 mg
Sodium: 387.2 mg
Pasta Salad With Avocado and Chicken


Ingredients:
chicken, avocado, pasta, grape tomatoes, onion, garlic cloves, capers, basil, olive oil, Black Olive Oil, lemon, lemon peel

Directions:
Whisk together the oil, lemon juice, salt and pepper. Set aside.
Combine the rest of the ingredients in a bowl (not the lettuce/greens].
Add dressing, toss and serve.
Serve on bed of mixed greens.
Garnish with crumbled feta cheese (optional].
Golden Pork Chops in Wine Sauce


Ingredients:
boneless pork chops, olive oil, butter, cornstarch, red wine, sea salt, ground black pepper, barbecue sauce, parmesan cheese

Directions:
Sear the chops in olive oil for 5 minutes on both sides over medium heat. Remove from the pan and set aside. Reserve the oil in the pan where they were fried.
Add the butter to the oil which cooked chops. Sprinkle with cornstarch and let it brown stirring constantly. Add red wine and a little water, mix well, reduce the heat and cook for 4 - 5 minutes, stirring constantly, until slightly creamy. Season with salt and black pepper.
Mix well Ranch BBQ sauce with the grated Parmesan cheese. Make a paste and put equal portions of the mixture on the chops.
Return the chops to the pan with sauce and bake in the oven for 15 minutes at 200°C until tender and golden.
Chocolate Chip Peppermint Ice Cream


Ingredients:
milk, sugar, salt, half-and-half, chocolate chips

Directions:
Scald milk over low heat, but do not boil.
Stir in sugar and salt until dissolved.
Beat the egg yolks in the top part of a double boiler, but do not put over the bottom section, and the hot water, yet.
Slowly add the milk, a little at a time, to the beaten egg yolks, being careful not to heat the eggs too quickly, and continuing to beat mixture.
Place double boiler together, and cook over hot water, until mixture is thick and smooth.
Chill.
Add peppermint extract, whipping cream, and half and half.
Fold this mixture into the custard.
Churn freeze, adding the peppermint pieces and chocolate.
Serve or pack in tub and place in freezer.
White Chocolate Amaretto Cake
Category: desserts
By C. Goff

This white chocolate and almond delight will have your guests reeling. Although it looks intimidating, it is an easy and delicious holiday treat.

Ingredients:
1 (18.25 ounce) package yellow cake mix
4  eggs
1 (3.3 ounce) package instant white chocolate pudding mix
½ cup cold water
½ cup vegetable oil
½ cup amaretto liqueur
¼ teaspoon almond extract
½ cup butter
¼ cup water
1 cup white sugar
½ cup amaretto liqueur
1 (16 ounce) package vanilla frosting
¼ cup blanched slivered almonds

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours. To make the glaze:  Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly. Topping:  Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.

Prep time: 30 mins
Cook time: 1 hr
Total time: 3 hrs 30 mins
Yields: 1 (10 inch) Bundt cake

Calories: 681.4
Fat: 31 g
Saturated fat: 8.6 g
Carbohydrates: 87.6 g
Sugars: 69.2 g
Dietary fiber: 0.7 g
Protein: 4.8 g
Cholesterol: 83.5 mg
Sodium: 456.9 mg
Broiled Flank Steak With Grilled Champagne Grapes and a Bitter G


Ingredients:
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Directions:
For the steak:
In a small bowl, mix together the Worcestershire sauce, brown sugar, mustard, 2 teaspoons salt, 1 teaspoon pepper, garlic and shallots. Gradually whisk in 1/4 cup vegetable oil until emulsified. Place the steak in a plastic zip-top bag. Pour the marinade over the steak and seal the bag. Marinate for at least 1 hour at room temperature or refrigerate overnight. Allow the steak to come to room temperature before cooking.
When ready to cook, preheat the broiler and set the oven rack at the highest point, as close to the flame as it can get and still fit the steak below. Fit a wire rack onto a baking sheet.
Place the marinated steak on the prepared baking sheet (or a broiler pan], sprinkle with salt and pepper and place it under the broiler. Cook for 3 minutes on the first side. Flip and cook for another 3 minutes for medium-rare. Remove from the oven and allow to rest 10 minutes. Slice thin strips of steak against the grain.
For the vinaigrette:
While the steak is resting, in a small mixing bowl, make the vinaigrette. Combine the vinegar, shallots, mustard and garlic and whisk in the oil. Season with salt and pepper.
For the salad:
Preheat a cast-iron grill pan over medium-high heat. Place the grape bunches on the grill to char, just until blistered, 3 to 4 minutes.
In a large bowl, add the greens and lightly dress the salad with the vinaigrette. Toss to combine.
For serving:
Pile the salad onto a plate and top with crumbled blue cheese and toasted pecans. Surround the salad with the sliced steak and grilled grapes.
Crispy Chicken


Ingredients:
flour, salt, dried thyme, poultry seasoning, butter, margarine, boneless skinless chicken breast halves

Directions:
In a shallow bowl, combine cereal, flour and seasonings., Place butter in another bowl., Dip chicken in butter, then into cereal mixture., Place in a greased 11 x 7 x 2 baking pan., Drizzle with remaining butter., Bake, uncovered, at 400°F for 20 to 25 minutes or until juices run clear.
Chicken Kiev


Ingredients:
boneless skinless chicken breasts, eggs, water, parsley, flour, green onions, butter

Directions:
Wash and remove all fat from chicken breasts; pound out to 1/8 inch thick between two pieces of wax paper.
Cut butter into quarters and lay one in center of each chicken piece.
Evenly divide onions and parsley between breasts.
Roll each piece into a log and secure with a toothpick.
Mix eggs and water.
Roll each log in flour, then dip in egg and cover with bread crumbs.
Wrap in plastic wrap and refrigerate for at least 1 hour or overnight. Deep fry until brown, then bake at 375°F for 5 minutes.
Indian Cornbread


Ingredients:
whole corn, eggs, sour cream, butter

Directions:
Preheat oven to 350°F., Mix all ingredients together and put in a buttered casserole dish., Bake uncovered at 350F for 40-45 minutes.
Sparkling Fruit Juice


Ingredients:
grapefruit juice, lemon juice, sparkling water

Directions:
In a large pitcher, stir together the apricot nectar, orange juice, grapefruit juice, and lemon juice.
Slowly stir in the mineral water.
Serve juice mixture over ice.
If desired, garnish with blood orange slices.
Bahama Mama - Large Batch


Ingredients:
"light rum"

Directions:
"Combine all ingredients in large container.  Serve on ice."
Spinach Baked Tilapia


Ingredients:
chicken broth, onion powder, tomatoes, green onions

Directions:
Spray a 9x13-inch baking dish with cooking spray and add the spinach. If necessary to make the spinach fit it into the baking dish, steam or saute the spinach for a minute or two to wilt slightly.
Sprinkle spinach with salt and pepper and onion powder; add the chicken broth.
Sprinkle tilapia filets lightly with salt, pepper, and Creole seasonings. Arrange the filets over the spinach and sprinkle with chopped tomato and sliced green onion. Cover the baking dish with foil and bake at 350° for 25 minutes, or until fish flakes easily with a fork.
Serves 4.
Swiss Cheese Quiche With Mushrooms & Onions


Ingredients:
eggs, heavy cream, white wine, salt, black pepper, ground nutmeg, butter, onion, fresh white mushroom, swiss cheese

Directions:
Line the quiche dish or 9" pie dish with the pastry crust and crimp the edges. Line inside with a sheet of foil. Fill the crust with uncooked dry beans or pie weights and bake at 400 degrees for 7 minutes. Remove from oven, take out the weights by carefully pulling up the foil, and prick the bottom of the crust with a fork. Continue baking 5 more minutes--the crust should be partially baked, not brown. Let cool. Reduce the oven temperature to 375.
Make the custard by combining the eggs, cream, wine, salt, pepper, and nutmeg. Whisk until blended and set aside.
Heat butter in a saute pan and add the onions and mushrooms, and a pinch of salt to draw out flavor. Cook only until soft and golden (not browned], about 5 minutes.
Spread the onions and mushrooms in the partially baked pie shell and sprinkle with the swiss cheese. Cover with custard mixture.
Bake at 375 for 40 minutes, until puffed and golden. Remove from oven and allow to sit for 15 minutes before cutting.
Note: I have tried this without the white wine and it does not turn out as well, so don't leave it out. Also, if you have fresh herbs on hand, you can sprinkle those on top before baking or at the table when serving.
Slow Cooker Baby Back Ribs
Category: meat-and-poultry
By norah

These are the best I've had, short of the actual grilling method of course! This is a very simple recipe that I came up with a few years ago. It's not rocket science, just ribs cooked in the slow cooker and finished in the oven. This is what I do when I want ribs during the week and have to work all day. I'm eating them within a half-hour of getting home, and they turn out perfect every time!

Ingredients:
3 pounds baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
½  onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbeque sauce

Directions:
Season ribs with salt and pepper. Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic. Cook on High for 4 hours (or Low for 8 hours). Preheat oven to 375 degrees F (190 degrees C). Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbeque sauce. Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.

Prep time: 10 mins
Cook time: 4 hrs 10 mins
Total time: 4 hrs 20 mins
Yields: 6 servings

Calories: 501.2
Fat: 29.6 g
Saturated fat: 10.9 g
Carbohydrates: 32.4 g
Sugars: 22.7 g
Dietary fiber: 0.8 g
Protein: 24.3 g
Cholesterol: 117 mg
Sodium: 1067.4 mg